Cooking for Avantika

Yesterday was Nirjal Ekadashi. The story of this Ekadashi specifically mentions that the one who is unable to fast on any other Ekadashi that appears throughout the year, should fast on this one. And it's been quite a while since I fasted on Ekadashi. Not because I feel I don't need to, I just find myself physically and mentally unable to observe a complete fast (that is fasting from and focussing on all four aspects that affect the mind - ahar, vihar, achar, vichar). My intelligence and the demands of my karma do not permit me to starve myself and weaken my body, which anyways defeats the purpose of fasting). History has no account of any one who attained God simply by starving or weakening their body. The purpose of observing a fast is to atleast make an effort towards choosing your food, lifestyle, behaviour and thoughts such that a God would. Like Gandhiji said 'be the change you wish to see in the world'. I don't understand any other way of attaining God. ...

I have obviously not been cooking a lot these days. Nothing that I want to talk about. Cooking has gone back to becoming a ritual and I wonder how I can make it interesting again. I do it without much thought nowadays. For my mind has been engaged in so many other things. I try to read the Bhagwad Geeta every now and then when I find time. And I'm happy to say it still makes sense. I do and read other things too and my mind is all over the place. Sometimes its hard to focus it when you are attending to a toddler 24/7 so a good night's sleep is all that really helps me focus my mind. My body has been seeking a break from being with me since a while now. And here I am sitting in the early hours of the morning trying to feed my mind so it would spare my body when the day begins. Before the new moon set in.. I was thinking of Ramadan but somehow I came across the story of Buddha and feel suddenly so interested (no I did not think of following his footsteps, though I'd enjoy ...

Fennel Greens are sweet, bitter and pungent. An awesome combination of tastes. Light, cooling and easy to digest, these greens make a great pair with the heavy, hot and oily pine seeds to form a wonderful pesto.  Here's what you need: A bunch of Fennel Greens Some Pine Nuts (add more or less as per your liking) A pod or two of garlic Some Black Salt Some water And here's what you do: Pulse everything together and add a dash of lemon. Can be stored in the refrigerator. Can be used in many ways but here is the most favorite: Boil farfalle. Add grated cheese (any medium hard variety - processed also works great) in a bowl. Add a spoonful (or more) of the pesto to this along with some walnuts, olives and cherry tomatoes. Drain and add the still hot pasta (mixed with little olive oil on top of the mixture. Mix well and serve. Adding hot pasta ensures cheese is melted and well-blended. This dish covers all six tastes, five of which are allre...