Cooking for Avantika

The word Sharad means winter and Purnima is a full moon. So, this is about the first full moon of the winter season which is to arrive soon. The moon on this day is said to be relatively closest to earth and it thus drips Amrit or the nectar of immortality on those whom it touches with its light. This nectar is often described as 16kala or all the 16 attributes of the moon light, but more about that a little later. The day also marks the end of Monsoon season. It is also celebrated as the birth of goddess Lakshmi. It is believed that Goddess Lakshmi or Sri-Devi or Param Shakti (translated as The Supreme Power) was born or manifested on this day. She is probably the most sought after goddess who everyone worships most religiously yet few realize. While most associate Lakshmi with only wealth, or more precisely material wealth, she stands for much more. Belief has it that on the night of Sharad Purnima, the mythical goddess mounted atop an owl, Lakshmi, visits every home to see wh...

There are times when you need to stir up meals quickly at short notice and your body doesn't need grains; vegetables can be very forgiving when you need something cooked, yet light but satisfying. Broccoli is one such vegetable that can be made edible as quickly as can be done. Here's what you need: 1/2 cup broken broccoli florets (rested for a while after separation) Olive oil 1/2 tsp finely chopped garlic Sendha Namak (Rock Salt) and black pepper Shredded cheese for garnish Here's what you do: Heat a pan and add olive oil to it. Spread the oil to coat the PAN and quickly add garlic. Stir the garlic as it sizzles and quickly add broccoli as the garlic starts browning. Make sure flame is not too high. Medium to Low is good. Add rock salt and stir to coat. Keep stirring. Cover for a few seconds when it looks done (This makes it slightly soft). Garnish with cheese and add black pepper as desired before serving. It's best enjoyed slightly warm.

Today, I am cooking with one of your father's most un-favorite vegetable which you at the age of 2 - 3 would completely gobble up. I absolutely love it too. Drumsticks! I don't blame him for not liking it, he has never tried it and he probably never ever will. So here comes what you need: 2-3 long drumsticks, washed, lightly scraped if rough and chopped into two inch pieces. Sunflower Oil and a cup of Coconut milk. All the other ingredients shown in the picture below: You need onions, tomatoes, ginger, Garlic, jeera, black pepper, curry leaves, turmeric, red chilli powder, corriander seeds powder and cinnamon. And Sendha namak And heres what you do: Steam/Boil the drumsticks and keep aside. Heat oil in a kadai, add jeera and black pepper, followed by ginger, garlic and curry leaves. Mix well. When the curry leaves are crisp, add onion and cook till translucent. Next add tomato and the dry spices and sendha namak. Cook covered with a water filled plate on t...

The holy four months as they are called seem to be close by  with the Sun sitting in the moon sign Kark or Cancer and a new moon is aligning with the sun as they rose today. T hough officially, the Caturmasya period begins in the month of Ashadha (June-July) from the day of Sayana-ekadasi, in the fortnight of the waxing moon. The period ends in the month of Kartika (October-November) on the Ekadasi day known as Utthana-ekadasi. As a ritual I started performing some time last year, I woke up early on the Amavasya tithi, took a bath and offered arghya to the rising sun while chanting 'Aum Ghrini Surya Adityamu' (will tell you later what that means). Connecting to the sun in this way brings a lot of peace and clarity to my mind. Even though I don't do this every single day. The sun, that is said to be representative of the individual soul or in other words, the masculine energy within, the provider of means or Atmakarak, is said to begin its journey southward as it rises...

Now in most recipes I talk about here, I talk about the need to balance out all six tastes but there are times when you want one or two tastes to be dominant. And if you had to focus on just two tastes that could balance and cover for all six tastes, it would be the sweet and astrigent. And thats what this recipe is about: Heres what you need: 1/4 th cup steamed and mashed sweet potato 1/2 cup par-boiled and pureed green peas A Tablespoon of Fenugreek (Methi) leaves A pinch of each of the following: Cumin Ginger Black salt Rock salt Black pepper Oil for roasting And heres what you do: Mix all ingredients to form a homogeneous mixture. Shape into balls with generously oiled palms and roast on a hot tawa till crisp. And heres why we do what we do: Now both peas and sweet potatoes are sweet yet if you boil / steam them correctly without overdoing it, they contribute to both the sweet and astrigent taste and need no binder. If they happen to become a little t...

One year ago, I had never consciously observed a fast on Ekadashi and now with the successful completion of all but one Ekadashis that appear in a single cycle of the earth's revolution around the Sun, I am happy to conclude that I still haven't realized God or Krishna if you prefer to call it that; but I am certainly better off this year than the previous. When I say better off I mean better off interms of understanding my position in this world where each one of us sets off on the journey alone. Like it is said in the sixth chapter of BG: aruruksor muner yogam karma karanam ucyate yogarudhasya tasyaiva samah karanam ucyate translated as: For one who is a neophyte in the eightfold yoga system, work is said to be the means; and for one who has already attained to yoga, cessation of all material activities is said to be the means. In so saying, however far off yet, I must be closer to god this year than I was during the last. And getting here was a journey of going thro...

This Ekadashi is said to be special (like all other Ekadashis). And as always the specialty of the event is always shared in the form of a story. The story is about one of the most famous epics of India. Mahabharata. Most if not all Indians think they know Mahabharata. Stories are such things, everyone listens to the words that make up the sentences that make up the situations and everyone sees things from a different angle. A great majority of the world likes to discuss and conclude about those aspects of the story that revolve around societal arrangements or morality. If you were to keep aside all the things that relate to mundane laws that govern 'human' society, you will realize all that these stories really just seek to explain is, the basic laws of nature and creation that govern our existence. And at the end of the day, our existence relies on whatever we can describe as food. The way we treat our food is the way the world treats us. And all else that happens is reall...

“Hiranmayena patrena satya syapi hitam mukham,  tattvam pusanna pavrnu satya dharmaya drstaye” The ultimate truth or knowledge of  Brahman  is hidden behind your golden disc. With your illuminating grace, may the truthful devotee be able to see what is concealed. This hymn praises the Sun and is from the Isha Upanishad. Varuthini Ekadashi precedes Mesha Sankranti that takes place on 14th April. It also precedes the Amavasya tithi where Surya and Chandra meet in Ashwini Nakshatra (a nakshatra that falls under the fire sign Mesh Rashi). While the Rashi is ruled by Mars, the Nakshatra is ruled by Ketu and the Sun is said to be exhalted or most powerful when in this nakshatra.  So, this Sankranti is about purification and strength. The strength of wisdom and knowledge and religion too. True religion can liberate and purify one but true religion also suffers when in the hands of the weak. So, this time of the year is an opportunity to get wiser and strengthen one's...

Some recipes need no description, you make them so often, this recipe is one of those regulars in our house that I always forget to take a picture of: Here's what you need: 1/2 Cup Lobhia (Black Eyed Peas or Chowli) 1/4 Cup Lauki (Bottle Gourd or Dudhi) 1 & 1/2 tsp oil 1 tsp ginger finely chopped Dal Masala and Sendha Namak 1/4 tsp Haldi (Turmeric) 1 Tbsp Tamarind Juice Chopped Coriander Leaves And here's what you do: Soak Black eyed peas overnight (or less) and Pressure Cook for 1 or 2 Whistles maximum. Once the steam has escaped, open the pan and check if peas are softened, add Sendha Namak to it while hot. Mix and put it aside. Wash Peel and Chop the Lauki into centimeter sized cubes. Heat Oil in a Kadai and add chopped ginger followed by Dal Masala to the hot oil, mix continuously till the masala starts to get browned (careful not to burn it). Now add Lauki to this and mix to coat all pieces. Continue mixing and cooking till the Lauki is half cooked...

Alu Bhindi has always been one of my favorites. This dry version is similar to something my mother would prepare (but without the more pungent spices and chillies). I skipped the green chillies and other pungent red chili spice and yet it is so flavorful, it is perhaps the quickest and easiest way to enjoy the full flavor of Bhindi on hot summer days or when summer is just setting in. Here's what you need: Three quarter of a cup lady finger (washed, dried and chopped in centimeter sized cubes) Three quarter of a cup white potato (washed, chopped in centimeter sized cubes and soaked in water) A Tbsp of sesame seed oil A Tbsp of fresh ginger chopped in half centimeter sized cubes. 1/2 Tbsp of Whole Panchphoran Seeds (Methi, Jeera, Kalonji, Saunf, Rai in equal quantities). A pinch of asofoetida (optional). ED7 Spice Mix and Sendha Namak  Corriander leaves and Lemon  And here's what you do: Heat a kadai on high flame and add oil, when the oil...

Kovakai is the Malayalam name for Ivy gourd or Tindi. It is one of those wonderful vegetables that can be cooked in so many different ways. Here's a recipe that uses coconut milk as the base to make a curry that goes well with rice as well as Rotis. The consistency of the gravy depends on the thickness of the milk. One can make this dish with a thick creamy gravy like so: Or a thin runny gravy like so: Here's what you need: 16-18 pcs Tindi (washed and dried, ends chopped off) 1 Cup Coconut Milk 2 tsp oil (used coconut oil) 1 tsp Black Mustard Seeds 1 tsp finely chopped ginger a few Curry Leaves Ama Spice Mix and Sendha Namak Chopped Corriander Here's what you do: Chop the Tindi once lengthwise and once widthwise in the middle so you get 4 big pieces of (3/4th of an inch or longer) from each Tindi. Heat oil in a kadai and add the mustard seeds when it is hot. While the seeds are crackling, add the ginger and curry leaves, mixing continuou...

This Ekadashi is said to be the last Ekadashi before the Hindu New Year begins with Chaitra Mass. This Ekadashi Tithi falls in the krishna paksha and thus precedes Amavasa or the New Moon. The New Moon that will bring with it a new year and new season and also another opportunity for the mind and soul to meet and work together as one before the senses take over and the mind seems to be racing ahead. The Vrat Katha is a very fitting and interesting story about how the mind deceives those who have not yet attained the supreme knowledge, or in other words accepted the supremacy of the Controller or you may call it the controlling forces. The moral of this story is difficult to explain in just a few lines, as one can not understand it without first having an understanding of the matters of the mind; so rather than writing stories about the story, I thought its better to talk about the astronomical phenomenon that shapes the unique circumstances of this period in time that we glorify ...

What do you do when you have a tub full of home grown tender mustard greens? I use them in a salad for lunch or cook them up for dinner into a very tasty Green Lobhia Curry. Here's what you need: 1/2 Cup Black eye Peas (Soaked till doubled in size) 2 Cups Mustard Greens 1/4 Cup chopped Spinach 1 Tablespoon of chopped Garlic 1 Teaspoon of chopped Ginger ED7 and Sendha Namak 1 Tbsp Tamarind Extract (Juice) or Lemon. And here's what you do: Immerse the Mustard leaves in a tub of water and clean thoroughly rubbing the backside of the leaves gently. Drain out the water and chop the leaves. The pungent smell of mustard will get stronger after the wash. Add washed and chopped Spinach to it and keep aside. In a kadai, heat the sesame seed oil till it starts to smoke. Quickly switch off the flame. Wait for a few seconds and add the garlic and ginger to it (it should be sizzling). Switch on the flame to medium and mix throughly so as not to burn or brown the...

Tindi or Ivy gourd as it is called in English is a wonderful vegetable and its got it's own unique taste. And when its still unripe, its perfect for this dish. In the ayurvedic texts the taste is described as pungent bitter but when cooked, its hardly bitter. Here's a recipe that brings out the wonderful flavor of tindi, combined with a few ingredients. Here's what you need: 1 cup ivy gourd (washed, dried and chopped in slices) Little more than a tsp of sesame seed oil A tsp of fresh ginger finely chopped  1/2 Tbsp of Whole Panchphoran Seeds (Methi, Jeera, Kalonji, Saunf, Rai in equal quantities). A pinch of asofoetida (only if you feeling gassy) Ama Spice Mix and Sendha Namak  Corriander leaves for garnish And here's what you do: Heat a kadai on high flame and add oil, when the oil has heated add the panchphoran seeds; as they sizzle, add fresh ginger, mix and follow up with Ama Spice Mix after reducing the flame a little. ...

French beans are one of those lovely green vegetables that do not really need many spices. They have a subtle flavor which comes alive with minimum cooking. When buying beans the slightly tender ones are the ones that taste best. As they are slightly astringent in taste, cooking them is important and yet that very subtle flavor gets destroyed easily when over cooked. They are best enjoyed lightly steamed or boiled without (m)any spices. Here what you need: A bunch (handful) of tender green beans (chopped in half or whole - I chopped them to fit the width of the pan) 1/4th Cup water (just enough to immerse most of the beans) A spoonful of olive oil (or ghee or butter) 1/2 a teaspoon of grated garlic A generous pinch of Salt and Pepper Some toasted sesame seeds (for garnish - optional) And here's what you do: In a wide bottom pan, add the beans and water and bring to boil. As the water starts boiling, mix to ensure all beans are wet. Cover the pan and cook for a mi...

As Winter gives way to Spring and the digestive system takes a break, I can't help but think about colours. The seasonal junctions are a time of the year when we naturally crave less food and it is at times like these that colors play an important role in meal planning. Its not so much about eating the right colors but more about ensuring the colors we eat are appetizing and set the right tone. Now I have always loved clicking pictures of the ingredients I cook with as I do of the food I cook and serve, because it should look right and it should look inviting and balanced. I cook very simple food with simple ingredients and basic spices, I don't use chillies a lot. I also do not use fancy plates or spend much time decorating. I click as I serve. But I do like to see colors and textures that look beautiful besides being appetizing and nourishing. We all have our own ideas about the energies expressed by different colors. Our attraction and repulsion towards certain...

There will come a point of time in life when you will move away from being a Karmayogi to being a mere Bhakti Yogi to being a Gynan Yogi.  Your belief in the Supreme will waver as you contemplate life and you will contemplate Atheism, this is an important step towards God realization and its completely normal and you must understand it as God's plan if ever you need to explain it. The cause of this transformation can be explained simply by the Law of Marginal Utiity or one can also blame it on imperfect or imbalanced Ahar Vihar Achar Vichar. There comes a time when you stop in order to wonder why you do what you do. That is when most people google answers for the questions of life. I am not against Atheists or Democracy or Google, I myself use a lot of Google but to use any tool effectively to its full potential, you have to know its benefits and limitations. Google is an awesome tool for the seeker but works like a weapon of mass destruction in the hands of the believer. Its ...