नक्कली सुन छाप् - छाप्टी भएपछि,
पढेको के काम लग्यो
"चाट जीपिटि" आएपछि,
I’m a social entrepreneur. I am constantly watching people’s behaviours and their welfare. It has become my habit. I don’t have to try doing this consciously.
There is a direct link between a person’s motive and his/her wellbeing. I’ve noticed a totally selfish person ending up in a total isolation later in life. I’ve also noticed the selfish person is usually illiterate and unkind to others. This makes perfect sense to me.
One can’t be totally selfish when he/she is aware of the ‘universal laws’. A ‘spiritual’ person can’t help his/herself feeling good or bad when coming across unjust, unethical, or kind and caring actions of others. Selfish person don’t know what you give to others will come back to him/her sooner or later.
Our thoughts are energy. Our actions carry loads of energy—because thoughts come before action. Energy never die out!
खै के लेखॅु
तिन दिन भयो मैले तिमिलाइ जता ततै खोजेको
जमिनको हरियो दुबोमा
फुल्दै गरेको टुलभमा (tulip)
हॅागामा बसेको चरामा
तलाऊमा पौडिरहेका हॅासहरुमा
अनि
रुखमा चराले लगाएको गुणमा
किनकि,
तिमि जो कुनै रुपमा पनि आउन सक्छेउ रे भनेर।
तर मैले कतै पनि तिम्रो सोरुप चिन्न सकिन।।
साहेद तिमि म सित रिसाएकि छौ कि
तिन दिन भैसक्दा पनि
मैले तिम्रो पृयतम् लाइ बोलाउन नसकेकीमा
तिम्रो मुटुका ट्क्राहरुलाइ नरोउ भन्न नसकेकीमा।
मन नभएर हैन
मायॅा नभएर पनि हैन
भन्ने सब्बद नपाएर मात्रै हो।।
खै के भनु
खै के लेखॅु
भाबनामा डुब्ने मेरो आदतै सानै देखि
अब त झन बेदान्ततिर लागेकि छु
यो संसार केहि होइन,
हामि माटोबाट आएम् अनि माटोमै मिल्नु छ
भन्ने पनि थाहॅाछ।
तर पनि किन हो कुन्नि
तिम्रो प्रस्थानले यो मन सारै डग् मगाएको छ।।
धेरै कुराको संझना आईरहेछ मलाई
तिमि हुर्किसके पछिको हैन
सानो बच्चामा छुनु मुनु गर्दाको याद।
मेरो बिहा भए पछि “म पनि भिनाजुसित बिहा गर्छु”
भन्ने बेलाको याद।।
हैरान छु मनको गहिराई भित्रका कुरा
यो पोष्टमा म कसरि उल्लेख गरु?
मानिसहरु भन्छन्
कोहि अरुको लिन जन्मंन्छन् रे
कोहि चाहि अरुलाइ दिन,
कोहि मानिस अरुलाई दुख:दिन
अनि कोही चाही अरुको दुख:लिन।
तिमि त सबैको दुख:लिन आएकि रहिछौ
समयमै सबैको रिण चुक्ता गरेर गयौ।
खै के भनु
खै के लेखॅु
बस यति जान
तिमिले जुन कामकोलादि जन्म लिएकि थियौ
ति सबै पुरा गर्न सकेकिमा गर्ब मान।।
तिमि जहॅा गयौ
जहॅा छौ
आरामसित बस।
Rest in peace my dear Sandhya
I will miss you so much!
One who can be cruel to animals is not capable of being a kind human
One who hasn’t received a true love may not be able to give you one
One who wish to ruin others’ reputation may end up losing his/her own.
Sekuwa has become one of the most selling appetizers in Nepal and its popularity is spreading beyond Nepal. However, sekuwa is just the old cuisine with a new name. For instance, almost all households in Nepal used a wood-burning stove to prepare their meals in the olden days. Those coals provided excellent energy to warm oneself up during the winter months, while cooking food. The natural coal from the woods were the primary means of roasting sekuwa (poleko masu), potatoes, or corn-on-the-cob.
My memory of the sekuwa or poleko masu is that the old and vulnerable lighted the coals in an earthen-pot and sat around to enjoy the warmth provided by it during the winter months. While doing it, I remember my siblings and I roasting a few pieces of good meat our parents handed to us --marinated deeply in the heavy spices-- just before preparing the meat kabab dish for the family.
The piping hot poleko masu (or sekuwa as they’re famous now) tasted the best! Burning a makkal with a natural coal may not be feasible now, but you can do the next best thing using the outdoor charcoal grill--as you do for your barbequed meat--to prepare the most flavourful meat you can ever imagine!
Sisnu plant is commonly known as the "stinging nettle" in English. It is edible and is one of the native plants in Nepal.
The plant has numerous health benefits, according to sources. But the poor in Nepal eat sisnu not because of the health benefits, but because the plants are free for them to use. They pick the tender new shoots of sisnu with a pair of tongs (chimta in Nepali) to avoid the stings and cook it as their main meal.
I grew up in Kathmandu where sisnu plants grew widely in wetlands, between woods, rocks, and shady hills. I had to pass these plants along the narrow paths at least twice a day to and from my school in Baneswor, which I still remember.
I don’t have the exact recipe for it, nor have I ever seen anybody preparing this dish. However, my mother was a very inquisitive woman. She had apparently cooked sisnu stir-fry for us one day. We found out only when she asked us how her stir-fry sag tasted, and we replied, “It was really good.” Then she revealed her secret!
Based on the taste of my mother’s sisnu stir-fry and her story about the poor people in her village where she grew up cooking sisnu ko khole for their meal, here is an approximate recipe for sisnu ko khole--substituting spinach leaves for sisnu greens since they taste very similar to me. However, use sisnu greens if you can find them.
Sisnu ko khole
(Mildly spiced stinging nettle soup)
“Khole” is a generic name for ‘beggar’s soup’ that is made of whatever is handed to down to them. Sisnu is one of the perennial plants, native to Nepal. The average sisnu plant can get above a foot tall. The plant looks like Caribbean spinach greens, but sisnu is covered with a hair-like fuzz and stingy nettles that inject histamines and other poisonous chemicals into the skin on contact. The plant’s stingy nettles become more effective with cold water. Warning: Although sisnu’s stingy nettles and hair-like fuzz fall off and disintegrate in heat, it can burn your skin badly when coming in contact before cooking. Also, before cooking check if you’re allergic to this plant
Ingredients
454 grams fresh spinach or sisnu greens, chopped coarsely
½ cup rice or legumes of any kind
¼ cup corn or wheat flour to thicken the soup (optional)
1 medium potato, cut into cubes
1-2 whole chilli pepper, broken into pieces if you want it spicy-hot
5-6 cups water
2 T. ghee or mustard oil
1 tsp whole cumin or fenugreek seeds for added flavour
¼ tsp turmeric powder for color
1 tsp salt or to your taste
Preparation
Step 1. Clean the greens thoroughly. If you find the sisnu green, wear a pair of rubber gloves before handling it. Wash the green in hot water, discard the woody and old parts, and chop coarsely with a gloved hand. Set aside. Wash the potato, peel, and cut into pieces. Set aside.
Step 2. Brown the seeds in ghee or oil in a deep saucepan. Bring the water to a boil. Add all other ingredients, except for the sisnu greens. Sprinkle the flour over the soup and give a gentle stir. Cover the pot, lower the heat, and let the soup simmer for about 10 minutes. Now, add the sisnu greens and cook for another 5-7 minutes.
Serve hot for supper or lunch, as the poor people in my mother’s village did, to get a feel for how their life was. Sisnu ko khole is an exotic hardy soup that should be eaten all by itself.