The Neighborhood Artist

Everyday after leaving college, when I stroll down to railway station , I pass by this artist. Most of the times he is busy in his own world giving final touches to his creation. Occasionally, we do exchange greetings whenever he is free. Sometimes I stop for a while , just to observe his creativity and enjoy for a while. It’s extremely difficult to pen down someone’s creativity. I am certainly not an exception. But , this is just a humble try..

It begins with a small piece of white canvass, nicely laced with a brown border. He dips his brush in a palate full of creamy-white & yellowish color and then comes his first gentle stroke. With this stroke, the appearance of canvass is completely changed. It’s pretty soft & smooth now. He dips his brush again but this time in a palate full of fresh green color. Here comes a stroke of green & the canvass looks like soft white silk with abstract patterns of green. Now begins the collage work. A wheatish brown colored triangle appears on the canvass. It’s followed by abstract patterns of fresh green , dark red , light green with a touch of white, all in circles. A small white piece of soft silk appears as a hood. He picks up another piece of canvass, dressed with his fine strokes of creamy-white-yellowish & green color. The collage is now topped with this piece. It’s now ready for a dash of fire. A few minutes later ,the collage changes it’s color to beautiful shades of creamy white & golden brown. The dash of fire also fuels some aromatic signals instantly picked up by taste buds. Now it’s time to add a final stroke of creamy-white satin silk lace and top up with vibrant red strokes. The collage is finally ready.

I am sure you would have guessed it by now……yes it’s yummy Cheese Samosa Toast Sandwich presented by our own Raju. Ten years or Fifteen years ? may be more ? Raju is there since early morning offering yummy sandwiches. Last year Ashok B. (2003 batch I guess) was here in college with his wife Anuja . During conversation, he said “ Visit to SIES is incomplete unless you have Raju’s sandwich” . Surely echoing a feeling of many associated with New SIES campus. I am sure , Anuja must have thanked Ashok for one of the best road side delicacies in Mumbai.

I am about to finish this write up & planning to leave for the day. With an irresistible temptation to spend a few minutes with Raju & appreciate his collage work.

No wonder you are feeling jealous.

You are most welcome to come back to SIES campus !                   

Sar Pass diaries

22^nd May 2012 - Bhandak Thatch Camp – 8,000 ft

Its time to rejoice.. express gratitude for the Great Himalayas and Weather Gods for safe completion of trek....take photos.. share e mails n cell nos... recall memories of last 9 days of a Great Trekking Expedition – Sar Pass...time to make promises to meet again back in these beautiful mountains...We are 57 participants from different states of India and had a wonderful time together as SP 13 batch of YHAI. We reached here yesterday .. the last camp in our trek.. Today we will proceed to base camp via Barsheni & Manikaran.

As I close my eyes, my mind wanders through those thrilling moments...

13^th May 2012 to 15^th May 2012 - Kasol Base Camp – 6,500 ft

After a hectic bus ride on narrow roads curling through Himalayan landscape, we are here at base camp... a beautiful place about 40 kms from Kullu .. surrounded by tall pine trees and located on banks of River Parvati with a magnificent view of snow covered peaks ...

Bed tea at 6 am.. warm up exercise at 7 am and breakfast at 8.30 am became an enjoyable routine.

on 14^th May we went for acclimatisation trek in nearby hills for about three hours and on 15^th it was time to practice rappelling & rock climbing.

Now its time to get ready for a Great Himalayan adventure from tomorrow. We had read about experience of earlier years’ participants of Padri-Grahan-Ratpani-Nagaru route of Sar Pass trek . This year it would be all the more thrilling to explore the new route planned by YHAI.

YHAI base camp at Kasol

16^th May 2012 - Kangachani Thatch – 7,800 ft

Just 2 hrs trek after a short bus ride from base camp, this camp is located near a small glacier. We could still see devastating effects of glacier that carried huge tress & rock boulders along with its flow. The weather was clear and we enjoyed camp fire with warmth of hot chocolate.

17^th May 2012 - Khordu Thatch – 9,100 ft   

A steep climb for about 6 hrs through the dense forest of Pines, Devdar ,Maple trees & streams took us to Khordu by 4 pm. Khordu in local language means walnut. It started raining and it was quite chilly & cold after 6 pm. By 7.30 pm we all retired in our sleeping bags with a bit of fear of black bears in this dense forest.

Camp @ Khordu Thatch

18^th May 2012 - Zirmi – 10,500 ft

As we left Khordu in morning , the weather was very clear and we reached here by 3 pm. A beautiful camp site on green meadows & surrounded by snow capped peaks. A few moments of silence on nearby rock gazing at mountains was a blissful experience. Steaming hot khichadi with a spicy onion-tomato gravy.. thanks to our cooks & a fellow participant  for a mouth watering dinner.

With Ritwik on way to Zirmi camp

mesmerizing  view from Zirmi camp site

Zirmi camp site

 19^th May 2012 - Tila Lotni – 12,500 ft

We left Zirmi around 8.30 am and had a steep climb for an hour. The route was beautiful through dense forest & lush green meadows. The weather was clear till we reached lunch point around 1 pm. We had just enjoyed our first few steps through snowy patches.

As we finished our packed lunch with steaming hot Maggie noodles by 1.30 pm, Great Himalayas blessed us with snow fall which continued for next 4 hrs till we reached Tila Lotni. We had just crossed Tree line & we had to exert more due to lower levels of oxygen & humidity. The narrow track was entirely through snow covered mountains with a steep slope of nearly 2,000 ft on one side. Three of us missed a step & we had a live replay of Jack n Jill’s story. After a free fall of nearly 400 ft on icy slopes, all were rescued & safely brought back by sherpas, our guides.

The camp is located on a rocky patch surrounded by snow covered slopes on all the sides. By 6 pm , the weather was bit clear and we could take a few photos. We retired in our tents by 7 pm after dinner. It was chilling cold with first ever experience to spend a night at temperature of zero degree Celsius. With pretty excited minds we tried to catch up some sleep.   

trekking towards Tila lotni in snow fall

Camp @ Tila Lotni

20^th May 2012 - Sar pass – 13,800 ft

A bed tea at 3 am , breakfast at 4 am and fall in for head count at 5 am to leave Tila Lotni towards Sar Pass.. thats how we began our day. The weather was clear as we left by 5.30 am.

After a few minutes of steep climb we felt warm & gradually proceeded to a snow covered ridge towards Sar Pass. Nearly for next three hours we walked through this ridge. We enjoyed the splendid view from the top with some of the surrounding peaks almost at the same height. We thoroughly enjoyed our first snow slide to enter a small valley connecting Sar Pass. It was 10 am but the scorching heat of sun was unbearable on this vast expanse of snow. After a short break at tea point we continued towards base of a snow covered slope.

The word “Sar” means a lake in local language, which presently in frozen condition, is located on left side of this slope that connects to Sar Pass ridge. We reached the base of steep slope of about 200 ft .With the help of a rope , we reached on Sar Pass ridge... a narrow ridge with about 4 ft width & 40 ft long. By now we had walked for nearly 7 hrs through this snow covered terrain and were extremely tired. Now it was a fun time after exhaustion... the thrilling experience of slide for about 400 ft in sitting position with sack as a back support...great experience..

After slide , we relaxed for a while at lunch point. We continued for another 2 hrs through snow covered route and reached camp at Biskeri Thatch by 4.30 pm.

21^st May 2012 -  Biskeri Thatch – 11,000 ft

We reached here yesterday evening. A beautiful camp site located on the edge of green meadows. At 5.30 pm , suddenly the weather changed  & it started drizzling. After sometime snowfall started & continued till late evening. Rain showers continued in morning as we left for Bhandak Thatch by 9.30 am.

22^nd May 2012 - Bhandak Thatch – 8,000 ft

We reached here yesterday afternoon..the last camp in our trek.. located on green meadows, it offers a magnificent view of snow capped mountain ranges.. everybody was relaxed after successful trek through Sar Pass.. thanks to the blessings of Great Himalayas , Weather Gods and support of our guides n YHAI  that we could complete this trek.

We proceeded to base camp via Barsheni – Manikarn with some of the most cherished moments of our life.

Chronicles of Khichadi

Some of the best childhood memories are those of bedtime stories. Be it by grandparents or parents, it was difficult to be awake till the end. Thanks to the gentle strokes or head massage that came along , I used to be in fairy land or fighting with demons much before the stories were concluded. Some of the fascinating stories were those of Akbar & Birbal. Going by his famous story “Khichadi Pakata Hoon”, khichadi seems to have a long presence in our history.

Khichadi is just not simple a mix of rice & dal (lentils) cooked with some spices. In South India, it comes in the form of Pongal rice with blend of black pepper. In Central & North India, it comes with a serving of kadhi or buttermilk or curd , depending on the season. The taste & texture is obviously different , thanks to a variety of spices which are used.

For trekkers , khichadi means the simplest & wholesome meal that can be easily cooked while one is away in the mountains. There have been at least three different treks with some of the best memories of khichadi.

It was a Sinhgad-Rajgad trek (Pune region) way back in Oct 1985. It is a beautiful trek in post monsoon season when the entire hilly region is covered with green carpet laced with amazing variety of flowers. By the time we reached the top of Sinhgad fort, it was getting dark. We managed to secure a place in a temple’s shed for overnight halt & preparation for khichadi. With great difficulty we could collect some dry wood, thanks to just concluded monsoon. It was quite dark now & khichadi was getting ready with the help of torches. Suddenly someone noticed presence of small fly like creatures normally seen in this season & are attracted towards the light. In the absence of a lid to cover the cooking pot, we were sure to have a delicacy similar to Non-veg Chinese fried rice , much before Chinese food became available in India.

Another memorable encounter with khichadi was in Sar Pass trek in May 2012. We reached camp site at Zirmi, approx 10,000 ft above sea level around tea time. Most of the camp sites in this trek are remote places & ration is supplied with the help of porters & mules. Bad weather can disrupt these supply lines. Our camp leader told us about shortage of ration. One participant from Gujarat assured him that she will do her best with the available supplies. Around 7 pm, we were ready for moon light dinner with snow capped peaks surrounding us. In that chilly weather, what was served was a real blast …… awesome khichadi with a spicy tomato-onion gravy. Unforgettable memories !

     It was Darjeeling Sandakhu Trek in Dec 2013 & we had reached at Sandakphu around 2 pm. It is the highest point in Darjeeling district offering a 360 degree view of The Mount Everest – Makalu – Nuptse ,  The Kanchanjunga Range & some of the Himalayan peaks in Sikkim. Wind blows at 120 kmph after 3 pm and brings in shivering cold at night when the temperature drops below zero degree Celsius. Our night halt was in a guest house owned by a Nepali family. Around 7.30 pm , the dinner bell rang & we were surprised to have hot-delicious khichadi prepared by our host. With our tummies full & bodies warmed with the spicy experience , we quickly slipped in to the blankets with dreams of Sun rise from Sandakphu at 5 am the next day.  

Back home , khichadi has also been a part of my adventures in to the kitchen. I usually prepare a simple variety with oats.

The Sprouts & Oats Khichadi

Ingredients:-

Three tbsp of each of rice (rinsed ,washed & drained) & sprouted green moong and two tbsp of oats ,One tsp oil, half tsp mustard seeds, half tsp turmeric powder, 8/10 curry leaves, One & half tsp Maharashtrian style masala (called Goda masala) or Sambhar powder, Salt to taste, a pinch of asafoetida (hing).

Method

In a pressure pan, heat oil & mustard seeds. When it splutters ,add curry leaves & turmeric powder, hing  & sauté for a while. Add rice, sprouted moong, oats & sauté for a minute or two. Add water. If oats are used then quantity of water should be atleast 3 times the quantity of rice, moong, oats taken together by volume. This ensures good consistency of khichadi when cooked. Once the water starts bubbling, add Goda masala or sambhar powder & salt to taste. Mix well. Close the lid of pressure pan. Usually 3 whistles are good enough.

Serve hot with a spoon of ghee.

P.S.. I have a Earthenware pressure cooker by Mitticool... its a wonderful experience to cook n enjoy food made in earthenware pots.

A Sunday with Sprouts & Oats

For quite some time ,at least in urban India, oats or oatmeal has become a part of our regular diet. With a growing list of brands under which oatmeal is available , it is not difficult to imagine about its acceptance by us. Another reason could be growing consciousness about diet & health that people are looking at oats as a healthy food option. If one looks at general perception about oats , it throws up some interesting observations.

For some people it’s strictly “no no” mainly due to its sticky & tasteless appearance once cooked.

Some people use oats moderately as a part of their regular diet.

And the last group , to whom I am tempted to call as “Oatimists” , just crave for oats all the time , whether its breakfast , lunch or dinner. I understand that ,  specially in certain parts of India where rice is a staple food, this kind of change is observed.

A few years back when I tried oats for the first time , even my perception was no different than the first group. But knowing its health benefits, I started exploring various options. Very soon I realized that a combination of oats with other food stuff can throw up some of the exciting possibilities. That’s how I shifted to the second group and it has been an enjoyable journey since then.

It’s more than a year that, I am experimenting with “Simple Cooking Ideas for Men” and oats has been a part of these experiments. Be it Oats khichadi or Oats-Sweet Potato kheer (payasam) & others. I will surely share about this some other time.

Today, being a Sunday , it’s time to experiment with Sprouted moong-Oats dosa.

Ingredients:-

One cup sprouted green moong

Two tbsp oatmeal flour (for this, roast oats in a kadhai for 3/4 minutes and grind it in mixer)

Salt as per taste

Finely chopped green chilly as per taste

One tbsp coriander finely chopped

Grated ginger & finely chopped garlic as per taste

Two tsp oil

Method

Using a mixer, grind the mix of sprouted moong , chilly , ginger, garlic with water as required to make a coarse paste.

Before preparing dosa, add oatmeal flour, coriander & salt and mix well. Check consistency of the batter and add water if required.

Heat a flat non stick pan and smear with little oil. The best & simplest way to do this is using a half cut onion dipped in oil. Pour dosa batter & quickly spread it in circular manner to get a round dosa. Add a bit of oil on top & edges. I am yet to master this skill and most of the times , my dosas represent maps of different states in India. Cover with a lid for a while. Flip over the other side and roast for a few seconds till its done.

Serve hot with tomato sauce, chutney or fresh butter.

The Dessert for week end

I wasn’t sure , what should be the first posting on my blog. Then I realized it’s Saturday evening and I need to plan my week end menu. So here is a simple & quick recipe for men to surprise their loved ones. I usually use Banglore Iyengar Bakery cake for this. You can also try with other fruits like chikoo or mango instead of watermelon.

The Cake-Ice cream Pudding

Ingredients

200 gms each of Rava cake & chocolate cake

5 large cups of ice cream (plain vanilla or your choice)

½ cup mix dry fruits

2 cups of fresh watermelon cut into small pieces

1 ½   cup red wine or black coffee (instant coffee without sugar)

Cut chocolate cake in to small pieces. Place these pieces In a large bowl randomly, leaving few gaps in between.

Keep the ice cream cups at room temperature & let it melt for a while. Pour two cups of melted ice cream on the layer of cake.

Now add a layer of watermelon pieces followed by a layer of rawa cake.
Pour red wine or black coffee (cooled to room temperature)

Pour remaining cups of melted ice cream.

Decorate with dry fruit pieces.

Freeze the bowl for 2 hours.  Serve cold.

Hey ! It’s done. Surprise your loved ones & please do share your feedback. 

Hi

Welcome to foodie trekker’s blog.

Those who know me, are aware of my passion for trekking but they would still be wondering what is this “Foodie Trekker”. I was born with a spicy tooth rather than a sweet tooth that most of my buddies have. So the childhood passion of enjoying spicy food stuff continued. Of course I am not completely allergic to sweet stuff. Given a choice , I can easily spend a day with chocolates, ice creams, fudge & milk shakes.

This Journey with Spice has been adventurous too as it comes with a temptation to explore a variety of food stuff , sometimes from road side carts , restaurants and of course our own kitchen.

This passion has further led to my adventures (or mis-adventures ? ) into the kitchen. Thanks to inspiring column by Samar Harlankar on Simple Cooking from Male Perspective in Mint Lounge on Saturdays. 

Another , equally adventurous passion is trekking. It was a monsoon trek to Fort Raigad in August 1982 that sowed the seeds of trekking. The lush green hills , walk in the clouds and the thunderous rains that I enjoyed in my first ever trek is still one of those most cherished moments in my life and the journey still continues.

Is it a typical Cancerian trait ? I don’t know. But Linda Goodman in her book on “Sun Signs” affirms that Cancerians are fond of food , travel & nature.

That’s how this blog “ The Foodie Trekker”

To share with you some of the best moments I have spent in the Mountains…to share about places where you can look for some yummy stuff and of course on my adventures into the kitchen……

Prasanna