Cooking for Avantika

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...