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[nehashaw]

[nehashaw]

[nehashaw]

hold like you had

never perfected

the art of letting go

in the first place

because every time

you listen to a

poem on suicide

In room full of people in tears

You will only get

goosebumps

thinking of how

you don't want to

be a friend

with regrets

a friend who

gave up too soon

a friend

who wasn't enough.

hold like you were

never give up on

like you can hold

them steady at a

distance, you can

make them crawl

out of their bed

from a distance

every morning when

the sun is too

bright for them

and they'd rather

not open their eyes any more.

hold like a shooter

holds his gun

steady

focused

his eyes on the aim

his attention undivided

when called for

his eyes looking, not

with pity but with

valour, with belief.

make sure your friend

knows the gun's not

pointed at him.

hold like an infant

holds your fingers,

trying to grab all of

what is there within

his reach.

like a wrapping your

little palms around

a globe knowing

there's only so many places

you can reach at once

but still making sure

your fingers don't

curl and hope they

don't miss a little

corner you could

build a home in.

maybe, they'd come

over. and stay.

hold like you would

want someone to

hold you from beneath

in times when

your body refuses

to push itself upwards

while you're hanging

at the edge of a cliff.

understand that

a little effort

goes a long way

and if you try hard

enough, sometimes

you end up saving

a life

[nehashaw]

INGREDIENTS

1 cup chickpea flour/besan

½ cup idli rava or fine sooji

¾ cup yogurt (whisked)

¼ cup water or as needed

1 teaspoon ginger paste

1 green chilli (crushed)

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon turmeric

1 teaspoon lemon juice

½ tsp eno (flavorless)

For tadka water...

2 teaspoon oil

½ teaspoon mustard seeds

A pinch of asafoetida/hing

4 green chillies or to taste (slit lengthwise)

10-15 curry leaves

½ teaspoon salt

1 tablespoon sugar

1 ½ cup water

1-2 tablespoon chopped coriander leaves

INSTRUCTIONS

In a large bowl add strained chickpea flour and rava, mix well.

Now add the yogurt and mix, then slowly add water little by little and whisk to make a lump free batter. The amount of water needed will depend on the yogurt (you may need a little more if your yogurt is thick, the consistency should be of idli batter, thick and smooth but not runny).

Then add the rest of the ingredients, ginger paste, green chilli paste, salt, sugar, turmeric and lemon juice. Whisk again until everything is mixed.

Keep aside for at least 10 minutes.

In a pot, bring up some water to a boil and in the meantime grease each mold of the idli stand.

Now, add ½ tsp of eno and mix, do not overmix and fill the idli moulds with batter. Try not to fill up to the brim as the idlis do rise up a bit.

Once done, place the idli stand in the pot and put on the lid. Steam for about 15 minutes on medium flame so that the water doesn't evaporate too quickly.

In the meantime, make the tadka water.

In a small pan, add 2 tsp oil, once hot add the mustard seeds, when they began to sputter add the curry leaves, pinch of asafoetida and green chillies. Saute for a minute and then add 1 ½ cups of water, sugar and salt. Bring it to a boil and add the chopped coriander in the end. Turn off the flame.

Check the idlis if they are done, you can use a knife to check in the center, if it comes out clean they are done.

Scoop out the idlis once they have cooled a bit and arrange on a flat plate, now add the hot tadka water over each piece slowly.

Add half the water first, give it 5 minutes and then the rest. This will make sure that the water seeps in all the idlis evenly. Give it another 5 minutes.

The idli dhoklas are now ready to serve.

[nehashaw]

INGREDIENTS FOR MARBLE CAKE VANILLA CAKE BATTER: ½ cup (135 grams) curd / yogurt, fresh ½ cup (120 grams) sugar ¼ cup (55 grams) oil 1 tsp vanilla extract 1 cup (170 grams) maida / plain flour pinch baking soda ½ tsp baking powder pinch salt 2 tbsp water CHOCOLATE CAKE BATTER: ½ cup (135 grams) curd / yogurt, fresh ½ cup (120 grams) sugar ¼ cup (55 grams) oil 1 tsp vanilla extract ¾ cup (127 grams) maida / plain flour ¼ cup (20 grams) cocoa powder pinch baking soda ½ tsp baking powder pinch salt 2 tbsp water INSTRUCTIONS firstly, scoop 2 tbsp of vanilla cake batter and transfer to a cake tin. on top of vanilla cake batter add 2 tbsp of chocolate cake batter. alternatively, add vanilla and chocolate cake batter. allowing to spread naturally. using a back of the spoon, give a zig-zag swirl to get a nice design without disturbing the layers. pat the tray twice to remove the air incorporated into the batter. place the cake tray into the preheated oven. bake the cake at 180 degree celsius for 50 minutes. further, allow the cake to cool completely and later cut into thick slices and serve. finally, serve the eggless marble cake or store in an airtight container.

[nehashaw]

They say plants can sense,

Indeed plants do!

But have you ever noticed them closely?

That green hued lovely creature,

Bearing a life in itself.

Bestowing love, live, happiness,

All for us.

That magnificent sight when the leaves sway in the breeze,

As if dancing on their own merry melody.

Have you ever had a chat with'em?

They are the patient listeners,

Non judgemental ears, therapists!

They have the ability of healing.

Their presence is soothing to heart and soul.

Their beauty, a treat to our eyes.

Have you ever had a glance over winter morning?

Leaves embraced with dew,

Just like two distant lovers, they only meet for a while.

That gleeful sight often elates my heart.

They are more than just nonliving beings,

They are companions,

A life filled with love!

[nehashaw]

Theme photography- Sunset

[nehashaw]

Theme Photography- Dusk