Cooking for Avantika

“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...