Gag bag

Another beautiful poem way back in 9th..


Chal uth re mukunda, zali pahat zali
baher chandanyanna halkech jaag ali

Mandavala kadhicha gaganaat shukratara
an chor pavalanni ala pahaat waara
galanvari ushechya ali haluch lali
baher chandanyanna halkech jaag ali

Ghe awarun ata swapnatla pasara
bechain gokulane kela tuha pukara
tav geet gaat saare, hi paakhare udali
baher chandanyanna halkech jaag ali

Tuj door haak maari kaalindicha kinara
kunjatalya fulanni kela tula ishaara
tuj shodhanyaas vedi radha punha nighaali
baher chandanyanna halkech jaag ali

Chal uth re mukunda zali pahat zali
baher chandanyanna halkech jaag ali

Ingredients:
2 cups moth beans
Olive oil – 1 tspn
Water
Salt
Red chilli flakes
Lemon Juice
Ginger garlic paste

Serves:
4

Actual Preparation time:
30 minutes

Method:

1) Soak the moth beans for 24hours till you have good sprouts
2) In a pot, pour a little olive oil. Throw in some ginger garlic paste
3) Add the sprouts and around the same quantity of water
4) Add salt, red chilli flakes and oregano(if needed)
5) Cover the pot, keep boiling for around 20-30 mins.
6) Add lemon juice on top and turn off heat
7) Serve hot with some mint garnishing
8) This is a very good source of protein

Ingredients:
4 ripe tomatoes
4 pods of sweet corn
Olive oil – 1 tspn
Milk – 1 cup
Salt
Sugar
Pepper
Mint leaves to garnish

Serves:
4

Preparation time:
20 minutes

Method:

1) Wash, and steam the tomatoes so that they are well cooked and soft
2) Grate the sweet corn pods, or else grind the sweet corns if you already have them separated out
3) In a blender, put together the tomatoes with their skin, and the grated/ grinded corn
4) Once well blended, keep aside
5) In a pan, put olive oil and once it’s a little warm, pour in the blended mixture
6) Add salt and sugar and pepper as per your taste
7) Throw in some whole sweet corn kernels on top
8) Pour in a cup of milk once the mixture starts boiling, and bring to boil again
9) Serve hot with some mint garnishing

Chala jau sarya jani, door pakharanchya raani
Aiku gauya manjul, raan pakharanchi gaani

Hasu khelu fula sange, gheu goad goad vaas
Todu naka matra koni, naka dukhavu jeevas

Ful pakharanshi khelu shiva shivi lapandav
Sapadata pusu tyanna kay apule ho naav

Man apule ramaya, maina daavil gauni
Tila sanguya aapan raja ranichi kahani

Hiravalivar padu tak launa aakashi
Ghalu ukhane majeche ivalyashya chimanyanshi

Hota sayankaal ghari yeu haluch parat
Theu dadavun sari goshta apuli jammat

Matra goshta aikayla aji bolavil jevha
Apanach ajila hi goshta navi sangu tevha

Marathi Poem - 7th Standard

Ingredients:

The Rasgullas:

• Cow's milk - 3 liters
• White Vinegar - about 3-4 tablespoons
• Edible coloring - if needed

Preparation time: 50-60 minutes

Serves: Depends on how much you eat

Method:

1. Start boiling the milk. Keep stirring seeing to it that it doesn't spill over.
2. You will see foam form over the milk. Keep blowing it to the sides to avoid spilling the milk over. Heat on a low flame lest you can't control the overflow.
3. Once the milk is totally boiling and you have blown the foam/ cream to the sides, take a table spoon of vinegar and pour it in the milk.
4. You will see that the milk starts to curdle immediately and starts to turn transparent. Keep stirring, however stir lightly lest you break apart the curdling process.
5. Continue adding tablespoon after tablespoon (shouldn't take more than 3 most likely) till you see that the milk has totally separated into cottage cheese on one side and transparent water on the other.
6. Take care that you don't add too much vinegar, else the cheese will become chewy and won't taste good.
7. Also take care while stirring not to break the cheese apart.
8. Take a sieve and pour off the water immediately. This will avoid the cheese from becoming sour.
9. A lump of cheese will have formed. Wash it with cold running water and this will ensure that the vinegar goes off. Don't keep the force of the water too high, just enough to cool the lump of cheese and not to break it apart.
10. Drain extra water off for like 10-15 mins.
11. Now take a blended and start putting small quantities of cheese into it. You will see that once it is blended, it turns into a nice smooth paste like mixture.
12. Do this for the whole quantity of the milk.
13. Now you will have a nice ball of cheese which can be rolled up into small balls of desired size and shape. Take care not to make them too big, since they grow upon placing in the sugar syrup. Optionally you may add coloring of your choice if you so prefer.
14. Boil the water, add sugar to it and add essence, and keep boiling till the sugar dissolves. Once it is boiling, start placing the balls of cheese thus created.
15. Let the solution continue to boil, and then cover the vessel up and let it boil on low heat for 3-4 minutes. This will ensure that the cheese is well cooked and well soaked with sugar syrup.
16. Serve hot or cold, but it tastes best cold.