Cooking for Avantika

May is a beautiful month. It's full of youth and full of an unshakeable enthusiasm for life. Kind of like the people born in this time of the year. They have so much spring in them, just a memory of them is enough to make you want to love life the way it is, while it's there. It doesn't matter what you read, whatever you do, your mind spreads all over the place and gets stuck there. I was reading many books in fragments and the contents of all those books are scattered all across my mind and my mind is scattered all around the space and time identified by humanity to be of any significance. I'm sitting inside my cage and watching the birds move along in the brightening sky before the light has taken over the entire sky. They, the birds, move frantically, sometimes it seems they are merely being pushed by the wind in every direction, or maybe what pushes them around like that is some kind of external force like the gravity of unknown planets and stars, pulling them aroun...

 It's the 5th day of a waning moon of the Kartik month of the Hindu Calendar. It's also called a Beaver's moon. The Beaver who builds a dam just to survive the oncoming winter? I woke up early in the morning thinking about a picture (a diagram) I saw in my head.  I saw a diagram in my head.. Strange as it may sound, but I could explain it too. A circle with three dots in it... Or a round bowl with soil in which three beans symmetrically sit at the corners of the bowl each occupying an equal amount of space.. This bowl is empty and represents the pure soul.. as it exists when an individual is born. Experiences and interactions with the physical world fill this bowl little by little.. At first all that exists in the bowl that seems to be made of clay or earth is water. The bowl is slowly becoming filled with clear sweet water (childhood experiences).. What makes the water sweet is innocence. The child sees everything clearly through this water.. There's no ego, no intelli...

It's April and again it's the time of the year when your Appetite plays a game of hide and seek with you. It comes at the oddest of hours and leaves you alone just when you have finished preparing dinner. Its a new moon day and that's about it. The calendars of the world don't seem to want to coordinate to build stories. So I have no stories today. When I feel reflective enough, I wonder why eating regular meals is even necessary. It's the time of the year when sunlight and water seem to be the only thing the body needs. Atleast the Avocado seed submerged in water seems to understand that and has thus sprouted some beautiful leaves shaded somewhere between brown and green. As more sunlight touches it, it will get greener. I am guessing my appetite too will return when it's green. Till then, the smells of all naturally edible foods refuse to enter my nose. Except the artificial essences of commercial cakes which I refuse to touch. No offense towards it, I just do...

 I just realized today as I woke up around 5 in the morning that it's Ekadashi today. And I recently checked out that it's Dev Uthhani Ekadashi. I'm not fasting but still reading. And what you read, is what you become for thoughts are food for the mind.  It's the time of the year when Lord Vishnu is said to wake up, along with all the other Devas, after the four month long sleep. It is also the time of Tulasi Vivah. When Vishnu is married to Tulasi Devi. Ideally Tulasi was born or celebrates her birthday on Kartik Purnima, a few days from now.  Watching the calendar I realized we are also moving closer to the time of the winter solistice and moving further away from the autumn equinox. A time for Persephone to begin her journey returning back to Demeter after spending 4 months with Hades in the underworld?  Having spent a a few days in Mumbai during what seemed like the peak of monsoons and returning to the desert, my body seems to be moving from winter to spring as ...

 What we need  1/2 Cup Basmati Rice, washed 1 Tbsp Coconut oil  1 tsp jeera 1 tsp fennel 1 tsp Ama spice mix 1/2 a tsp homemade Biryani masala (optional)  2 pods of garlic 1 medium onion sliced thinly 1/2 a small capsicum sliced in fine strips A handful of French beans finely cut in tiny discs Less than 1/4 cup shelled fresh green peas or frozen. Paneer cubes.  Salt What we do: Heat coconut oil in a kadai. When it melts, tilt the Kadi to coat it all over. As it settles to the bottom, add jeera. As jeera sizzles and foams, add garlic slices followed by fennel seeds. Mix it then add onions. Let them sweat. Then add French beans and Ama spice mix. Mix it well and when the mixture seems drier and reduced in volume, add capsicum and cook it for some time. Add a pinch of salt followed by biryani masala if using and the washed rice. After mixing it well for some time, add 1 and 1/4 cup of water, salt, green peas. Let it boil on open for some time. Last add paneer piece...

 I know a few people who think French beans are tasty. But then, if your mom or your mom in law or whoever the lady of the household is, insists on cooking it with onions and tomatoes or potatoes or other vegetables like carrots and lots of spices, you can hardly blame people for having negative feelings towards some of the most beautiful green vegetables. Like green beans. I guess Spring must be here for I am psychologically starting my love affair with green vegetables.  This morning, as Avantika enjoyed one of her favorite breakfast items, I boiled a Potato and wondered about the color change in the water. Avantika's favorite breakfast item is a store brought crossaint that is technically not a crossaint but a piece of yeasted bread shaped like a crossaint and though it has the flavor of some fat that imitates butter, it lacks the richness of butter - it is fine, it's convenient and probably tasty too, probably just perfect for the lifestyle and environment she lives in. Bu...

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...

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...