Bendi Bliss in Sunflower Hues

In the cool embrace of curd, rest cashews and poppy’s seeds,
While onion, ginger, garlic dance in the pan till they brown succeed.
With a sprinkle of chilli, dhaniya, and jeera so fine,
A dash of Himalayan salt in the mix—they’re prepped to grind.

Into a paste so glorious, fragrant, smooth, and lush,
Reserved aside for the moment where flavors rush.
Now, in the humble khadai with sunflower’s cold-pressed grace,
Chopped bendi descends, sizzles in its warm embrace.

Till golden and tender, the bendi does its dance—
Sprinkle haldi, jeera, and chilli in a fragrant prance.
In this lively twirl, now the gravy’s turn to pour,
With dhaniya leaves, finely chopped, adding green to the core.

My dear hubby’s gift—not roses, but herbs he plucks,
Joining the feast, each leaf a burst of luck.
Together they simmer, flurry of spices in a boil,
A savory symphony, in the pot they tenderly coil.

Flame off, and a whisper of lemon juice gleaming bright,
A final stir, a perfect harmony of taste and light.
In this vessel of flavors, where love and care blend,
A simple dish transforms, into a poem with no end.

Chronic suffering

I’m hurting
I’m really hurting
But it’s been like that for years now

I’m hurting
I’m really hurting
But I’ve run out of tears now

I’m hurting
I’m really hurting
But I’m “getting the right help” now

I’m hurting
I’m really hurting
But they’re tied of hearing that now

So I’m hurting
I’m really hurting
But I do it quietly now

I’m hurting
I’m really hurting
But I choose to stay unnoticed now

I’m hurting
I’m really hurting
But I keep it to myself now

Because I’m hurting
I’m really hurting
But nobody wants to see it now.

© VishalDutia

You

While others chasing money
Success, health, happiness
My heart chases you…

© VishalDutia

The Time Keeper

Second by second, minute by minute
Like twenty first century robots
The time keeper keeps periods of time
organized in individual slots

He dissects these periods methodically
Creating mysterious time lines
Cause that’s his thing, his own thing
Just to blow away our minds

Emotional Health

I’m feeling overwhelmed, unsatisfied, why?
I’m happy, in love, why?
I hate my job, why?
I love my career, why?
I read, I write, why?
I smash things, I cry, why?
I’m so unsure, why?
I’m so sure, why?
Pain, so painful, why?
Happiness, so happy, why?
I’m angry, frustrated, it’s all frustrating, why?
Emotionally unstable, physically bound, mentally free and spiritually alive, I’m living and I don’t care why.

Can’t Be

My eyes are heavy,
My mind is full.
My body is numb,
I’m feeling cold.
I can’t believe it.
This isn’t real.
You can’t be dead
I love you still.

°°°°°°Corona Virus°°°°°°

Born in china,

Up with enigma.

Flows with air,

Flaunting it’s glare.

Cursed the world ,

With all it’s hurl.

As tears are rolling down the cheeks ,

So are the weeks.

This unprecedented wreck

is increasing the dead list downwards,

Filling the vacant wards.

You are blessed with a good health,

Make it count.

Have a healthy  meal ,to heal.

Message from Corona

We are the dark above the light

We will make you fright 

We are wild and faster

We will kill fortune and are disaster 

We will rule over the world

Neither you can tolerate us nor hold

Never we will die, never we end

Ever and ever evil we will bring.

COVID-19

Spread so quick watch us all die
Test them kids they showing signs
Spread so quick we all go hide
Check them ‘fore we all die
Health comes first let’s survive
Come together and pray to God
The next black plague it’s a sign (ya)
Don’t panic, it’s alright, same thing
As 1300 then they lost 75 million lives
Rubbed those herbs they revive
We suffocate, throw up, cough and die
No cure for this COVID-19

Pandemic declared, dangerous air

Let’s Lock the World

down.
close all the borders
close all the universities
no more sporting events
no more company
you stay in your place
I in mine
and we’ll communicate as
we’ve always done –
through the lines

The Virus

What has the power to destabilise the economy;
shut down schools;
put millions of people under lockdown; inspire people to buy inordinate amounts of toilet paper;
wish they had never gone on that cruise and cause global uncertainty, fear and mayhem.

Yet is invisible to the naked eye, inaudible, cannot be per se physically touched and is borderline between living and non living?

Coronavirus

It’s a virus with a crown
One that surely puts a frown,
Keep your distance if you sneeze
I might get it through your breeze,
Micro critters on attack
They’ll be climbing up your back,
Making way down to the lungs
Just by flying by our tongues,
Get reclused for 14 days
And your clothes go set ablaze,
Wash yourself and disinfect
Get your fever duly checked,
avoid hospital avoid the clinic
stay at home and don’t be cynic,
Kill yourself because the news
Have blown us up with their reviews.

Is It So Bad?

Here I am
I’ll shut me down
With a head slam
I cannot frown
I can’t remember what you just said
How can a concussion be so bad?

Here I am
I’ll shut me down with a yes ma’am
If I’m good enough
Soon I’ll be dead
How can my concussions be so bad?

Heart break

Your heart has no eyes,
It has no ears,
And cannot make decisions,
It relies on your mind to filter,
Through people’s ugliness,
Through people’s lies,
And decide who is right for you,
Because every time you get it wrong,
Your heart breaks a little bit more.

©2020. VishalDutia

Karmavirus #Poetry

The earth shows up those
of value and those who are
good for nothing.

The planet is a living organism,
we have and are injuring it.

Action – Reaction.

Coronavirus is going viral.

A terrestrial retaliation,
we will soon be wiped out.

No reset #Poetry

Secrets have a way of making themselves felt, even before you know there’s a secret.

You mind your steps
after you’ve stumbled.
You miss your home
after you’ve left it.
You value your health
after you’ve been sick.

But you can’t enjoy life
after you died

Meditation #Poetry

Breathe in
Breathe out
I feel the presence of the universe
Sitting silently
Legs crossed
I am exactly where I am meant to be
Pure energy enters
The negativity flows away
Slowly breaking away my anxiety

---

©2018. VishalDutia. All Rights Reserved.

Golden Gazpacho with Minted Cream

Fresh, mint-flecked cream is an elegant final touch to this summery soup of yellow tomatoes, peppers, and squash.

From: The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell Buy the book

TOTAL TIME: 0:15

PREP: 0:10

LEVEL: Moderate

YIELD: 4 servings

Ingredients

• 1 lb. yellow tomatoes
• 1 yellow bell pepper
• 1 small yellow squash
• 2 shallots
• 1 c. carrot juice
• 2 tbsp. sherry wine vinegar
• ¾ tsp. Kosher salt
• ½ c. fresh mint leaves
• ½ c. sour cream

Directions

1. In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; purée until smooth. Transfer to a container and refrigerate until chilled.
2. In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Squeeze dry and finely chop. Transfer to a small bowl with sour cream and stir to combine.
3. Serve soup in chilled bowls and top each with a dollop of minted sour cream.

Sesame Watercress Salad

Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: Easy

YIELD: 6

Ingredients

• 3 bunch watercress
• 3 stalk celery
• ½ c. coarsely chopped roasted salted peanuts
• 2 tbsp. toasted sesame oil
• 2 tbsp. seasoned rice wine vinegar
• 1 tbsp. soy sauce
• 1 tsp. chili-garlic sauce
• 3 tbsp. sesame seeds

Directions

1. In a large bowl, combine watercress, celery, and peanuts. In a small bowl, whisk sesame oil, vinegar, soy sauce, and chili-garlic sauce to combine. Toss greens with dressing to coat. Divide dressed salad among plates and sprinkle with sesame seeds.

Spicy Sweet Potato and Green Rice Burrito Bowls

Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.

INGREDIENTS

Green rice

• 3 tablespoons extra-virgin olive oil
• 1½ cups long grain brown rice
• 3 cups vegetable broth
• 1½ cup baby spinach, lightly packed
• ½ cup cilantro (mostly leaves, stems are ok), lightly packed
• 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
• 1 medium shallot, peeled and roughly chopped
• 1 garlic clove, peeled, roughly chopped
• ¼ teaspoon salt, more to taste

Sweet potatoes

• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon sea salt

Seasoned black beans

• 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
• 2 teaspoons ground cumin
• ½ teaspoon chili powder
• 1 teaspoon sherry vinegar or lime juice
• Sea salt and freshly ground black pepper, to taste

Additional garnishes

• ¼ cup pepitas (green pumpkin seeds)
• ¼ teaspoon olive oil
• 1 avocado, pitted and sliced
• Jarred mild salsa verde
• Chopped cilantro
• Crumbled feta (optional, not vegan)

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
2. Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
3. When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
4. While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
5. Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
6. Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean terry towel or dish towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
7. Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
8. Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
9. Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Spinach-Artichoke Deep-Dish Pizza

Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.

TOTAL TIME: 0:40

PREP: 0:15

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 (5-oz.) container baby spinach, coarsely chopped
• 3 garlic cloves, chopped
• 1/2 c. ricotta
• 1 1/2 oz. Parmesan, grated (about 1/3 c.)
• 1 tbsp. fresh lemon juice
• 1/4 tsp. crush red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 1/2 tbsp. cornmeal
• 1 lb. store-bought pizza dough, at room temperature
• 6 oz. Fontina cheese, grated (about 1 1/2 c.)
• 1 (14-oz.) can artichoke hearts, drained and quartered
• Fresh basil leaves, torn, for serving

Directions

1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
4. Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

Carrot-and-Black Bean Crispy Tacos

Dig into vegetarian tacos with tons of fresh flavor.

TOTAL TIME: 0:30

PREP: 0:30

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 3 tbsp. extra-virgin olive oil, divided
• 1 small onion, chopped
• 1 poblano pepper, diced
• 1 tsp. chili powder
• 1 (15.5-oz.) can black beans, drained and rinsed
• 1 tbsp. fresh lime juice, plus wedges for serving
• Kosher salt
• Freshly ground black pepper
• 1/2 lb. medium carrots, cut into 3″ to 4″ sticks
• 1 tsp. ground cumin
• 8 whole-grain taco shells, warmed
• Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

1. Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
2. Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
3. Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.