Monday, 31 December 2012

A thoughtful new year.

When the busily sleeping TIME turns its side,
One year is called as old and another one as new.
Along with that, we proceed to be one year older in cognition.
Trying to redefine the failures, rediscover the possibilities.
Munching on our success, relishing our happy moments.
With new rays of hope in our eyes for the coming year.
With fear mixed excitement of the unknown and preparedness for the well-known.
We make and break resolutions, we fight with others and self.
We fall in love, break few hearts, reinvent some relationships.
If mundaneness was living, we would rather be dead by now.

Let's live each day towards being ourselves, taking a stand for others.
Causing happiness for self, family and society.

Wish you all happy new year.


Saturday, 29 December 2012

Children

Children's ceaseless energy is irritating in its presence and boring in its absence. -VV

Friday, 28 December 2012

Self talk

Only that person is boring who doesn't seem to be talking to oneself interestingly. Not anyone else. -VV


Frustration

Its painful to understand something others are not able to, and vice versa. -VV


Live!

Dec 26, 2012


Doing/getting, listening/saying, thinking/justifying, wishing/making - out of our ego, out of passion, for the goodness sake, is BLISS. Trust you me.


E(il)lusion

Dec 23, 2012


The most clinging question on the mind is the one with most elusive answer. -VV


Thursday, 13 December 2012

Gujarati Avarekalu Palya

Hyacinth bean, known as Avarekalu (ಅವರೆಕಾಳು) (google tells me it's also called field bean) has a season in Karnataka between December and February. Some of my Bangalore friends have told me many stories about this bean as to how people are crazy about this when it comes to making many dishes, that too in a day. Avarekalu upama, Avarekalu saru (curry), Avarekalu rotti, Avarekalu payasa , Avarekalu kurkulu, Hitkidbele palya, Hitkidbele saru, Hitkid bele soppu.... you name any dish starting with this bean's name and one would have it.

But that ends there. Because, yours truly has invented a new recipe with this bean! As the name suggests, there is a twist in the ta(i)le. Avarekalu is famous in Karnataka and now it is made in Gujarati style. 

Well, if the above is enough of my own 'bean bajana',  let me burst the suspense. It's nothing great, I just added couple of ingredients in the normal sabzi and glamorized the title a bit, that's all.  Now that I have caught your attention, I'm presenting a very simple recipe with great taste.

By the way, yesterday was the 1st day this bean was available in the place we usually buy vegetables so i guess i was an early bird to catch the bean.

Ingredients:

Onion - 1-2.
Tomato - 1 big.
Field beans - 1/4 kg.
Sesame seeds - about 50 grams.
Gram flour - a fistful. 
and usual spices.

1. As usual, chop onions and tomatoes in small pieces.



 2. Boil field beans up  to three whistles in the pressure cooker and keep aside.


One of my friends told me that, in South Karnataka, housewives who make 'hitkidbele saru' (squeezed beans curry) deliberately throw the skin (husk) of the beans outside their house in order to show off to others that they have prepared it that day at home! 

3. Dry roast sesame seeds and gram flour together till they turn brown and keep aside.



 4. Add oil to the pan, mustard, cumin and of course curry leaves. Let them sputter, There is a fragrant music in the kitchen too you see, so smell and say wah !



 5. Add finely chopped onions, fry them to golden brown and then add chopped tomatoes.


(Did you see the beauty of the above? Cooking is no less than painting abstract with various colors and shapes. If you squint your eyes, you will see Ganesha in here.)

Add little water to the above for the tomatoes to be cooked in oil and water both. It leaves oil outside that's what will add to the taste later.

6. Add boiled beans to this and fry a bit.


7. Add kitchen king masala powder, salt to taste and red chilly powder and mix well.

8. Add 3 cups of water and allow it to boil.

9. After 5-6 minutes of boiling, slowly add roasted gram flour and sesame seeds in to the mix. Stir continuously so that there is no lump of besan.

10. Add little jaggery (remember this is Gujarati style?) and stir well again, cooking for another 2 minutes. Close the lid after you have tasted it. Keep it closed for a while and serve hot or pack lunch box of your spouse.

This is how it looks. 


Trust me, if my daughter asked for it twice after hesitantly eating it initially, it must have really tasted well. मैं क्यों अपना मुंह मिया मिट्ठू बनू ? ;) 

Write your 'feed'back after trying it once. I feel all of us should once try to unite Indian states by mixing such delicacies. What say?


 - Beanfully yours.


Sunday, 9 December 2012

zulf-e-jaana ki daastaan



No doubt, I've been always fascinated by the beauty of women but more by the way it's been eulogized in urdu poetry. Among all the exquisite parts of a woman's body, her hair is something that catches attention of the writers and readers alike. At the mention of ज़ुल्फ़, poetry lover loses himself in imagining fragrant, thick, wet, long and intoxicating hair of an unknown beauty. Hair doesn't need a face to be imagined. Tress is such a unique part of a woman's body that doesn't require adornment. It is beautiful the way it is, whether it is left loose or tied in a particular fashion.

I for one, have been admiring the beauty of curls and the beauty of praising them in urdu poetry. The following are few couplets I came across which I thought I should list for other poetry lovers to relish.

The combination of two legends - Javed Akhtar and Nusrat Fateh Ali Khan created some enthralling music and lyrics that one would hardly forget. In one of landmark ghazals of Akhtar sahab - AFREEN,  see how beautifully he has mentioned the variance of tresses. 



ज़ुल्फ़ ए जाना की भी लम्बी है दास्ताँ 

ज़ुल्फ़ की मेरे दिल पर हैं परछायियाँ 

ज़ुल्फ़ जैसे के उमड़ी हुई हो घटा 

ज़ुल्फ़ जैसे के हो कोई काली बला 

ज़ुल्फ़ उलझे तो दुनिया परेशान हो 

ज़ुल्फ़ सुलझे तो यह ज़ीस्त आसान हो 

ज़ुल्फ़ बिखरे सियाह रात छाने लगे 

ज़ुल्फ़ लहराए तो रात जाने लगे 

ज़ुल्फ़ ज़ंजीर है फिर भी कितनी हसीन 

रेशमी रेशमी, अंबरी अंबरी 

आफरीन आफरीन 
हुस्न ए जाना की तारीफ मुमकिन नहीं

Where as he works out permutations of venerating hair of his beloved, he says it's so difficult to put the beauty in words in compliments.  He calls the swirls as shadow, a cloud, a scourge. If the hair is open it may bring distraught to the world and when raveled, it could ease up the living. It can spread the dark night when open and make the night going when flutters. It's a lovely shackle, silky and fragrant. It is however, not possible to praise the beloved. 

One poet has written the following in taking a friendly jibe at women's tresses. 

जो फंसा फिर न कभी उसने रिहाई मांगी 
तेरी ज़ुल्फोने अजब जाल बिछा रखा है 

चूम लेती हैं लटक कर, कभी चेहरा कभी लब 
तुमने ज़ुल्फोंको बहुत सर पे चढ़ा रखा है

It goes like - the one who has been trapped in a ploy will never seek release as your tresses have spread such a net.

Hanging down, they kiss your face and lips, dare you have exempted your tresses a bit too much !

In another expression, one jealously exclaims,



अपने बालोंको तो लिल्लाह सावरा कीजिये 
हाय कंबख्त ये पीछे ही पड़े रहते हैं

In an attempt to grab attention of the beloved, already frustrated lover suggests her to mend her hair for heaven's sake. Dam they persistently annoy (me more than you! that is) 

Akbar Allahabadi, known for his wit and humor, mentions about hair as below:

उधर जुल्फों में कंघी हो रही है ख़म निकलता है 
इधर रुक रुक के खींच खींच के हमारा दम निकलता है 
इलाही खैर हो उलझन पे उलझन बढ़ती जाती है
न उनका ख़म निकलता है न हमारा दम निकलता है

There, she's combing, unraveling intertwined tresses, here i heave an impatient breath. God forbid the complication is increasing but neither the twine is raveled nor the sigh is relieved. 

Ghalib also has used Zulf in many of his couplets. In one, he describes the luck of a person whom the beauty has bestowed upon herself as - 


नींद उसकी है, दिमाग उसका है, रातें उसकी है 
तेरी जुल्फें जिस के बाज़ू पर परीशां होगईं 

As if, the person either sleeps, thinks and has the nights or he doesn't. Who would? on whose shoulders are resting your curls? 

There are many more couplets on the beauty of hair in the form of becoming fun of it or praising it. The above are my favorites.




Friday, 7 December 2012

Family

This is our family, in a hall,
She is my sister, playing with a doll.

This is my mother, busy in kitchen,
This is my father, listening to a tune.


This is my grand ma, saying a hymn,
And this is me, writing a poem! :)

-Advika


Discomfort

Solutions to some small problems in life are like difference between two holes of waist belt. One hole is tight, the other one is loose. Both are uncomfortable -VV




ಸೋಲು-ಗೆಲುವು

ಗೆಳತಿ, 

ನಿನ್ನ ಪುನಃ ಪಡೆದುಕೊಳ್ಳುವ ಖುಷಿ 
ನಿನ್ನ ಕಳೆದುಕೊಳ್ಳುವ ದುಃಖಕ್ಕಿಂತ ದೊಡ್ಡದು.

ನಿನ್ನ ಪುನಃ ಕಳೆದುಕೊಳ್ಳುವ ದುಃಖ
ನಿನ್ನ ಪಡೆದುಕೊಳ್ಳುವ ಸುಖಕ್ಕಿಂತ ದೊಡ್ಡದು - VV 



Tuesday, 4 December 2012

Transactiona'love

Emotions are like transaction reports coming out of an ATM called relationship. 

You may choose to retain them or not to print. -VV



Sunday, 2 December 2012

Period


ಕ್ಷಣಕ್ಕೂ ಯುಗಕ್ಕೂಇರುವ ವ್ಯತ್ಯಾಸ
ನಿನ್ನಿರುವಿಕೆ, ನೀನಿಲ್ಲದಿರುವಿಕೆಗಿಂತ ಭಿನ್ನವಾಗಿಲ್ಲ. - VV

The difference between moment and era is no different from your being with me and not being with me. -VV

सदी एक लम्हा लगे और लम्हा एक सदी
बस इस्पे निर्भर है की तुम हो की हो नहीं  - VV


Wednesday, 14 November 2012

Jhan-janit Saoji Karela

Jhan-janit Saoji Karela

(ಝಣ್-ಣಿತ್ ಸಾವಜಿ ಕರೇಲ)

If not anything, let the name of the recipe be interesting! What say?

I hardly know anyone who doesn't like spicy food. Remember those days when you are very hungry or tired of festival sweets and suddenly there's an urge to eat something spicy, something bitter? I felt it too today. So I prepared this recipe. The bitter truth is also that Karela happens to be my most favorite vegetable. Yeah.

Ingredients:
Bitter gourd - 2
Onion - 2
Garlic cloves - 5
Ginger - a small piece
Tamarind
Jaggery

For Saoji masala- Dry roast (or pour a little oil if you want) the following spices :-


- 2 teaspoons Coriander seeds
- 1/2 teaspoon cumin
- 2-3 Cloves
- 3-4 Black peppercorns
- 2 Green cardamoms
- 2 Bay leaves
- 2 Whole dry red chillies
- 1 teaspoon Poppy seeds
- 1/4 teaspoon hing(asofetida)
- 1 inch stick cinnamon
- Dry grated coconut - a handful.

(let me be honest, i was tired of typing, copy pasted above stuff from a website but I promise, the recipe is mine :) )

1. Finely chop onions.
2. Cut bitter gourd in rings. Take off the inner seeds.

3. Either boil the rings or stir fry depending on your choice. Somehow i feel if we boil Karela, the bitterness remains in them and when you fry, bitterness is gone and so do the essentials. Since I like Karela more bitter, I boiled them.


4. Dry roast or add little oil, all the spices listed. Let it cool.


5. Make a powder of these roasted spices. If you want thicker gravy, you can also add roasted groundnut powder. You can also keep this masala for a longer duration if you don't add water in it.



6. Take a pan, heat oil. Add mustard, cumin and my favorite curry leaves. Do the ritual, smell it and say aaah! and then continue... 


7. Add Garlic Ginger paste (I always prefer freshly made but you can use readymade ones also). Add turmeric powder and saute for some time till the onion is golden brown. (You can sprinkle a little water to this to avoid onions burning)

8. Add the boiled (or fried) bitter gourd rings in to this, stir a little while before adding the Saoji masala. Add salt to taste, and cook for a while. Then add tamarind (either water or paste). Allow to boil with the lid closed. Upon cooking, add some jaggery and simmer it for 2-3 minutes. Turn off the gas and keep it closed for some time. This is how it looks after cooking.


Remember one thing, (my secret this) if the food you cook doesn't taste that great the moment you taste after you cook, do not lose hopes. Just do the finishing touch up and keep it closed. Something happens and your food really tastes better once you reopen it for the next meal! Try it to believe it. :)

And I forgot to mention one thing. While eating such a spicy food, keep next to you coke. That will add taste to a tasteless food and if the food is good, it'll be even better. 

Happy cooking !

Monday, 12 November 2012

Intense look

ನಿನ್ನ ನೋಟ ಮೋಡಗಳ ತೆರೆಗಳಂತೆ 

ಹಿಂಡು ಹಿಂಡಾಗಿ ಬಂದು 
ಧಗಿಸುವ ಒಂಟಿತನದ ಜ್ವಾಲೆ 
ಮುಚ್ಚಿ ಹಿಂದೆ ಸರಿದಂತೆ 

ಬೇಗೆ ಜಾಸ್ತಿಯಾದಾಗ 
ಕಾರ್ಮೋಡಲೋಪಾದಿ 
ಪ್ರೀತಿಯ ಮಳೆಯ ಹುಯ್ದಂತೆ 

ಮುದ್ದು ಮಳೆ ಅತಿಯಾಗಿ 
ವ್ಯಾಜ್ಯಕ್ಕೆ ಬಂದು ನಿಂತಾಗ 
ಬಾಲಿಶತನವ ಕೊಚ್ಚಿ ಕೊಂಡ್ಹೋದಂತೆ

ಉಬ್ಬರದ ಅಬ್ಬರ ಕಡಿಮೆಯಾಗಿ 
ಚಂಡಮಾರುತದನಂತರದ 
ಹಿತವಾದ ನೀರವತೆಯಂತೆ 

ಪುನಃ ಜೀವಕಳೆಯಾಗಿ
ಹಸಿ ಮನದಲ್ಲಿ ಚಿಗುರೊಡೆಯುವ 
ಆಸೆಯ ಸಸಿಯಂತೆ 

ಗಿಡ-ಮರವಾಗಿ ಹೆಮ್ಮರವಾಗಿ 
ಅನುರಾಗ ಸೂಸುವ 
ಪ್ರೇಮ ತಂಗಾಳಿಯಂತೆ 

ನಿನ್ನ ನೋಟ ಚಂದಿರನ ಚಂಚಲ ಕಿರಣಗಳಂತೆ - VV


Friday, 9 November 2012

ಪೂರ್ವಾಗ್ರಹ

ನಾನು ನಾನೆಂದು ನಾನು ವಟಗುಟ್ಟಾಗೆಲ್ಲ 
ನಾನು ಯಾರೆಂದು ಹೇಳುವರು ಬೇಕು 
ನಾನಿರಲಿ ನೀನಿರಲಿ ಎಲ್ಲರಿರಲಿ ಎಂದೆಲ್ಲ 
ಸಾಗರದ ಗರ್ಭದಲ್ಲಿ ಬಾಳುವರು ಬೇಕು - VV


Thursday, 8 November 2012

ಆನಂದಬಾಷ್ಪ

ಬೆಂಕಿ ಬೆಂಕಿಯನು ಆರಿಸಬಹುದೇ 
ನೀರು ನೀರನು ತೋಯಿಸಬಹುದೇ ?
ನಿನ್ನ ವಡನಾಟ ಬೆಂಕಿಯಂತಹದು
ಮನವ ತಣಿಸುವ ನೀರಿನಂತಹದು 

ನಗು ನಗುವನು ಮೀರಿಸಬಹುದೇ 
ಅಳು ಅಳುವನು ಸಾಂತ್ವಿಸಬಹುದೇ ?
ನಿನ್ನ ನಗುವು ಅದೆಂಥ ಕಾಂತಿಯಂತಹದು
ಅತ್ತು ಸುಮ್ಮನಾದಾಗಿನ ಶಾಂತಿಯಂತಹದು   - VV



Tuesday, 6 November 2012

Epiphany

Punching bag is always enjoyable. But more joy is when the punching bag punches back. - VV


Bagara Baingan Recipe


I am a cookoholic and a food lover. I like to try mixing and matching recipes as long as the outcome of the delicacy can be conceived in the mind. More often than none, things have gone awry also. Whenever my wife asked me (after tasting good food of course) the recipe of the dish I’ve prepared I used to tell her ‘it’s a secret’. Not because I didn’t want to share but it would have so much jumbled up that I would have forgotten what all I had put! :) So this time around, I made it a point to take pictures of my recipe and hope you will like it. But you have to try the dish yourself before. {Actually this is my favorite dish and i started cooking with this dish only. So henceforth if i post anymore dishes here, i would like to dedicate and start with Bagara Baingan. My close friends know this and have tasted this. }

Ingredients:

Small eggplants – 6-8
Onion – 2 big
Garlic – 1
Tomato – 2
Groundnuts – a handful
Usual spices, red chilly powder, salt etc.

Preparation:

1. Cut the eggplants in plus shape till the stem for filling. Roast them on open fire. You can also use wire mesh or grill them. Make sure they do not get burnt too much. Don’t forget to keep the stem intact. Aah! I like the smell of burnt brinjal!

2. Roast groundnuts in a cooking pot or a pan; take off their skin, let them cool down. After cooling, grind them to powder.
3. Cut onions in two shapes. One and half in big pieces and another half chopped in small pieces.
4. Cut tomatoes in big slices.

5. For the filling, prepare a mixture of groundnut powder, oil, chopped onion, masala poweder, chilly powder, little turmeric, little lemon juice and little salt. Make a little more than what is required for the filling. Fill this mixture in the roasted eggplants. Keep aside the left over mixture.

6. Fry big slices of onion and tomatoes, cut garlic and asafoetida. After cooling, grind them to a thick paste.


7. In a pan, heat oil, add mustard, sesame seeds, let them sputter. Add curry leaves and two dry red chilly. I love this part in the cooking the most as smell of curry leaves is intoxicating. Say ahh, wah couple of times to make your cooking more interesting and exciting. Smile brings in the best taste in the food you cook you see.




8. Add the paste to the chaunk (tadka) and let the oil separate from the paste. You can smell the aroma by sprinking a little water in it, it’s awesome.

9. Add the filled eggplants in to the paste and mix well, making sure that the filling doesn’t fall out. Add remaining mixture also in this.

10. Add red chilly powder, more masala powder, salt to taste, and turmeric. Cook for 5-8 minutes.

11. After 5 minutes of cooking, stir once and close the perforated lid. This is the secret of retaining the aroma of the cooked food, in low flame.

12. Did I tell you? Your interest and love for cooking play a major role. I know that the above recipe isn’t new or a rocket science but what is more precious is to pour love on the recipe you are cooking. That makes it more tasty :)

13. Serve hot. Or cold. Or medium. Your wish. Actually it tastes good anyway if you have prepared well! ;) Comment after you tried it my style.

Happy cooking!
(well, if the above is neatly kept in a bowl and garnished with coriander, it would have looked more presentable i know, but it was morning rush hour! so swalpa adjust madi! )







Saturday, 3 November 2012

ನಿರಾಕರಣೆ

ಆಳದ ನೀರಿನಷ್ಟು ಕೆಳಗೊಯ್ಯುವ ನಿನ್ನ ಅರಿವು 
ಮೇಲ್ನೋಟದ ತರಂಗಗಳಂತೆ ಚಂಚಲವೂ ಕೂಡ 
ಕಂಡೂ ಕಾಣದಂತೆ ಮುಖ ತಿರಿಗಿಸುವ ನಡತೆ 
ಕಣ್ಣು ತಪ್ಪಿಸಿದರೂ ಅರಿವು ತಪ್ಪಿಸುವದೇ ಮೂಢ ? - VV



Friday, 2 November 2012

Legitimacy

You can only enjoy what is given to you if the giver enjoys giving. - VV


दिल ही तो है

Loose translation in Kannada, of following Ghalib's ghazal.

दिल ही तो है न संगो-किश्त 
दर्द से भर न आये क्यों 
रोयेंगे हम हज़ार बार 
कोई हमें सताए क्यों 

दैर नहीं हरम नहीं 
दर नहीं आस्तां नहीं 
बैठे हैं रहगुज़ार पे हम 
ग़ैर हमें उठाये क्यों 

कैद-ए-हयात-ओ-बंद-ए-ग़म 
अस्ल में दोनों एक हैं 
मौत से पहले आदमी 
गम से निजात पाए क्यों 

हाँ वो नहीं खुदा परस्त 
जाओ वो बेवफा सही 
जिसको हो दीन-ओ-दिल अज़ीज़ 
उसकी गली में जाए क्यों 

'ग़ालिब'-ए-खस्ता के बगैर 
कौन से काम बंद हैं 
रोईये ज़ार ज़ार क्या 
कीजिये हाय हाय क्यों  - Mirza Ghalib
--------------------------

ಹೃದಯವಿದು ಕಲ್ಲು- ಇಟ್ಟಿಗೆಗಳ ಗೂಡಲ್ಲ
ದುಃಖದಿಂದ ಕೂಡಿ ಬರದಿರುವುದೇ ?
ಅಳುವೆನು ನಾ ಸಾವಿರು ಸಲ 
ಯಾರೆಲ್ಲ ನನ್ನ ಪೀಡಿಸ ಬಹುದೇ ?

ಗುಡಿ ಅಲ್ಲ, ಮಸೀದೆ ಅಲ್ಲ 
ಬಾಗಿಲಲ್ಲ, ಮೆಟ್ಟಿಲ್ಲಲ್ಲ
ಕೂತಿರುವೆ ದಾರಿಹೋಕ ಮಾರ್ಗದಲ್ಲಿ 
ಯಾರೋ ಬಂದು ಎಬ್ಬಿಸಬಹುದೇ ?

ಜೀವನದ ಸೆರೆ, ದುಃಖಗಳ ಸರಪಳಿ 
ನಿಜವಾಗಿ ಎರಡೂ ಒಂದೇ 
ಸಾವಿನ ಮುಂಚೆ ಮಾನವ 
ನೋವುಗಳಿಂದ ವಿಮೋಚನೆಗೊಳಬಹುದೇ ? 

ಹೌದು ಅವನಲ್ಲ ಧಾರ್ಮಿಕ 
ಇರಬಹುದು ಕೂಡ ನಾಸ್ತಿಕ 
ಯಾರಿಗೆ ಧರ್ಮ-ಹೃದಯಗಳ ನಂಟಿದೆ
ಅವರು ಅವನೂರಿಗೆ ಹೋಗಬಹುದೇ ?

ನಿರ್ಭಾಗ್ಯ 'ಗಾಲಿಬ್' ನ ರಹಿತವಾಗಿ 
ಯಾವ ಕೆಲಸ ನಿಂತಿವೆ 
ಇಷ್ಟು ಕಹಿಯಾಗಿ ಏಕಳುವುದದು
ಇಷ್ಟು ಹಾಹಾಕಾರ ಮಾಡಬಹುದೇ ?


Thursday, 1 November 2012

ರಾಗಿಣಿ

ನಿನ್ನ ಮೊಗ ನನ ಮನದಲ್ಲಿ  
ಕಂಡು ಮಾಸುವ ಬಿಸಿಲುಗುದುರೆ 
ನಸುನಗೆ ಕೋಲ್ಮಿಂಚಿನಲ್ಲಿ 
ಹೊಳಪು ಸೂಸುವ ನೆರಳುಗೆರೆ 

ಓರೆಕಂಗಳ ಓಲಾಟ ಮಾ-
ತು ಹುಡುಕ ಹೊರಟ ಮಾಟ
ಮುಂಗುರುಗಳ ಹಾರಾಟ 
ಮಾಯೆಯೋ ಇಲ್ಲವದು ದಿಟ 

ಬರದೆ ಅಳುವ ತರುವ ನೀ  
ಅಂತರಂಗ ಮರುದನಿ
ಬಂದೊಮ್ಮೆ ನಗಿಸಿ ಹೋಗು ನೀ 
ಶಾಂತ ಮನದ ರಾಗಿಣಿ - VV


Wednesday, 31 October 2012

ನಮನ

ಬಿಸಿಲಿಗೆ ತಲೆಯೆತ್ತಿ ನಿಂತರೂ ಹೂವು 
ಅದರ ತೀವ್ರತೆಗೆ ಬಾಡಿಹೋಗುತ್ತದೆ
ಮಳೆಯಲ್ಲಿ ತಲೆಬಾಗಿದರೂ ಕೂಡ 
ಅದರ ಹನಿಗಳನ್ನು ಮುತ್ತಿಕ್ಕುತ್ತದೆ
ನೀ ನನ್ನ ಜೀವನದಲ್ಲಿ 
ಆ ಮಳೆಯಾಗಿ ಬಾ. - VV


Tuesday, 30 October 2012

अक्षमता


हैरान हूँ मैं तेरी तिश्नगी पर 
ये सोचकर की मैं दरिया बनू या समंदर 
सोचा था झील बनूँगा और 
तेरे ख़यालोमें रहा करूंगा 
नीरवता का संगीत बनकर 
तेरे कानोंको सजाऊँगा  
पर झील तो यूँही सूख गयी 
बहनेसे पहले तेरे मन की 
प्यासी शोषक धरती पर
संगीत कहीं खो गया  
तेरे ही मन के घूम में 
तेरे सवाल सवाल ही रह गए  
मेरी संगीन ख़ामोशी में  | - VV 



ಗುಟ್ಟು

ಗುಟ್ಟಿನ ಮಾತೊಂದು ಕೇಳು ಗುರು  
ಗುಟ್ಟು ಯಾರಿಗೂ ಬಿಟ್ಟುಕೊಡದಿರು 
ಕೇಳಿದವರು ಅನುಮಾನಿಸಿಯಾರು
ಆ ಗುಟ್ಟೇ ನೀ ಕಾಯದಾದಾಗ 
ಬೇರೇನಿದೆ ನಿನ್ನ ಜೀವನದಲ್ಲೆ೦ಬರು
ಗುಟ್ಟು ಇರಬೇಕು ಜೀವನದಲ್ಲೇಕೆಂದರೆ  
ಅಜ್ಞಾತರಿಗೆ ಗೌರವ ಜಾಸ್ತಿ 
ಪೂರ್ತಿ ಬೆತ್ತಲಾದರೆ ಅವಮಾನ-ಅನುಮಾನ. - VV


Sunday, 28 October 2012

ಮಾತು-ಮುತ್ತು

Oct 19, 2012


ಅದೇನೋ ಹೇಳಬೇಕೆಂದು
ಸುಮ್ಮನಾಗಿದ್ದ ನಿನ್ನ ಮಾತು
ನಾವೇ ಹೆಣೆದ ನೆನಪಿನ ಮಾಲೆಯಲಿ
ಮುತ್ತು ಪೋಣಿಸಿದಂತಾಗುತ್ತಿರಲಿಲ್ಲವೇ ಹುಡುಗಿ ? - VV


ಸುವಾಸನೆ

Oct 15, 2012


ನೀನಿಲ್ಲದಿದ್ದರೇನಂತೆ ನನ್ನ ಜೊತೆ, ನಿನ್ನೆನಪಿದೆ,
ನನ್ನ ಏಕಾಂತವಿದೆ, ಈ ಮಳೆಯಿದೆ.
ನಿನ್ನ ಬಿಸಿ ಅಪ್ಪುಗೆಯಿಲ್ಲದಿದ್ದರೇನಂತೆ
ಈ ನಡುಕವಿದೆ, ಹಸಿ ಕಂಪನವಿದೆ.
ನಿನ್ನ ನಗುವಿನ ಗದ್ಗದಿತವಿಲ್ಲದಿದ್ದರೇನಂತೆ
ಜಿಟಿಜಿಟಿ ತರಂಗಗಳಿವೆ, ಈ ಹನಿಗಳಿವೆ.
ನಿನ್ನ ಮುಂಗುರುಳಗಳ ಅಲೆಯಿರದಿದ್ದರೇನಂತೆ
ಈ ಕಗ್ಗತ್ತಲಿದೆ, ತಂ ತಂಗಾಳಿಯಿದೆ.
ಇನ್ನಾದರೂ ಬಾ, ನನ್ನ ಯೋಚನೆಗಳಲ್ಲಿನ
ಹೂವಾಗಿ, ಅವುಗಳ ಸುವಾಸನೆಯಾಗಿ,
ಕನಸಾಗಿ ನನಸಾಗಿ ವಾಸ್ತವವಾಗಿ,
ಸಂಗೀತ ಸುಧೆಯಾಗಿ, ಗಾನವಾಗಿ,
ಮಧುರ ಸವಿಯಾಗಿ, ಪ್ರೀತಿಯಾಗಿ. - VV