Bio-wise and otherwise

Celebrating Cilantro

The spirit of Dasara festival is slowly setting in Bangalore. The Dasara festival is celebrated for nine nights and symbolizes victory of positivity over negativity. Nine nights of festivities which end in Victory to  Goddess Durga over a demon, will be celebrated with much pomp and splendor.

A depiction of the traditional Mysore Dasara procession

To be sure, no festival out here in India is complete with a whole lot of flowers- jasmine, roses, hibiscus, you name it. Joy overflows from every heart just as the riot of colors livens up every home.

 

   Woman selling flowers at the market

(Pic taken with permission from Kamat's Potpourri) 

It is also a time for calming one's mind, and reflecting on one's goals. To do this, one has to cleanse the body and spirit by eating light, and easily digestible foods. This will eliminate stress on the digestive system and make one active and alert.

According to the principles of Ayurveda, Satvic foods include fruits, fresh vegetables, milk, butter. Satvic diet increases alertness and keeps one active. But one should not get overactive, and so there are two more attributes to food that keep one balanced. Tamasic foods are the opposite of Satvic food and include onion, garlic, red meat, leftovers and packaged food. They are said to have little life force. Rajasic foods are said to be bitter, hot, sour, salty, pungent, hot and dry. Lemon, carrot, meat, sweets are included in the Rajasic food list. Generally, we tend to balance out all these three types of food since our body actually lets us know what we need, through a craving.

During festivals like Dasara, a true devotee or a health-conscious person (or both) tends to stay off Tamasic and Rajasic food altogether.

Coriander chutney is light on the stomach and can be eaten with rice.

Coriander leaves (or cilantro) are often sprinkled in Indian meals to enhance the flavor. Coriander (Coriandrum sativum) is rich in Vitamin B complex and Vitamin C and carotene. The leaf also is rich in oil content which comprises of coriandrol and geraniol. It is considered to be an astrigent, and improves digestion.

Here's a recipe straight out of the  ashram magazine (Rishimukh): You need a bunch of fresh mint leaves, a bunch of fresh coriander (cilantro) leaves, a tiny cube of ginger, a couple of green chillis (medium size), a teaspoon of sugar, two teaspoons of lime juice and salt to taste.

Cut off roots and stalks from the mint and coriander leaves. Wash the leaves well and grind the leaves with the rest of the ingredients. You can also grind using a blender or a pestle and mortar (for that 'grandma-just -made-it' effect).

To Indian-ize it a bit more, you can go ahead and season it by heating up some oil, popping in some mustard seeds, and some fenugreek seeds. Add the seasoning to the chutney and enjoy that spicy aroma.

Chill the chutney a bit for that wonderful flavor to sink in good and proper.

Coriander mint chutney is great as side dish along with another Indian speciality- Samosas.

It can also be used as a  wonderful sandwich spread with cucumber slices sprinkled with pepper powder tucked in between the bread. So, what are you waiting for? Just take out that wheat loaf and slice that cucumber...

Posted at 10:11AM Oct 11, 2007 by Manju in Mystic masala  |  Comments[0]

Sprout salad for the soul

Come mornings these days, contemplative thoughts on the day's menu start sticking around in my mind like fluffy cotton lint. So, instead of concentrating on my my morning (spiri)ritual exercise, I end up visualizing all these meals.

That's when I resolved to plan my meals better to keep my meditative mind off food.

Seasoned Rice and lentil  is considered to be a great offering to Lord Krishna.

 

Pic of Lord Krishna in the battlefield with Arjuna. Source: ISKCON 

Vegetable broth with Indian bread is light on the stomach and prevents you from dozing off  in the afternoons. Spicy Rasam (seasoned tomato 'soup' which has a dash of tamarind juice added as well- a South Indian delicacy) and rice are great for holidays, when the family likes to nap after a meal.

Well, I started preparing  well in advance, for today's lunch. Yesterday morning, I had soaked a cupful of seeds like whole Green gram and Chickpea in water. Towards evening, I had drained out the water and washed the seed with fresh water. Then I transfered the swollen seed mix into a light, wet, muslin cloth. Left it overnight in a dark, moist corner on the kitchen counter.

While waiting for the seed to germinate, here's a story of sprouts and their nutritional value. Apparently, Chinese physicians used to prescribe sprouts for curing many disorders, more than 5000 years ago. Green gram is high in nutritional and fibre value.

Nutritional value of Green Gram (Per 100 grams)

Energy : 30 calories
Protein : 3 grams
Carbohydrate : 6 grams
Dietary Fiber : 2 grams 

The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C. Check this out for a general look into the nutritional value of pulses.

Early in the morning, I walked into the kitchen to check on my sprouts. I could see tiny white stalks emerge from the seed, a sign of mystic, vibrant life. I then transfered the sprouted seed into a nice ceramic bowl.  I tend to wash my sprout for just a few brief seconds in boiled water, to discourage any infections that might come about from any lurking bacteria.

I diced tomatos and cucumber nice and fine. Added it to the seed. There was a bright yellow lemon in the refrigerator and so I took it out and  cut it in two. I have this nice contraption in my kitchen that manages to squeeze out the lime juice from a lemon without  allowing the seeds to flow along with the juice. So I gently squeezed the juice on top of the salad and added salt to taste.

 

Pic taken from the web 

Now I like to season the salad lightly. So I take a small deep pan (called a 'Kadai' in India and the equivalent is probably a 'wok') and heat it on a medium flame. I add a spoonful of light oil (you can use olive or refined oil) and wait for the oil to heat up without getting too hot. I add a dash of mustard seeds and fenugreek seeds. I wait for the seeds to sputter before I add finely cut green chillis and coriander leaves.I then layer the salad with the seasoning before mixing it in.

After the fenugreek step, I use asafotida in my seasoning, since this recipe was brought down straight from grandma's cookbooks. But you can add a dash of garlic instead, if you like. Both work well to add that zing to your salad.

There, I had a nice simple sprout salad. I can serve it as a side dish, along with fluffy white rice and a light curry

Unlike eating meat (which is cut out from the flesh of dead animals), when we eat sprout and salads, we are energizing our body, mind and spirit with life. Sure to do great on our health. Just try it, you will find your mind alive and awake throughout the day with no signs of lethargy whatsoever.

Tomato, onion and cucumber salad

And while on the topic of salads, here's  a pic straight out of Rachel Ray's recipe- tangy tomato, onion and cucumber salad. (Love your style, girl!)

I enjoy watching all the vibrant veggie colors in a salad glint back at me in the warm sunlight streaming from my kitchen window. It always seems to be Nature's way of saying Hello.

Posted at 08:58PM Oct 01, 2007 by Manju in Mystic masala  |  Comments[0]

Rice puddin' for the Elephant-God

In India, many festivals occur during the monsoon season, when the rain finally shows mercy on the parched earth. Thereafter, a riot of greenery bursts forth, and the air is filled with the sweet scent of moist earth.

India has always been predominantly an agrarian society, so after the farmers have sown the seeds in the soil, they really have to wait for months to reap their harvest. But then, no one's complaining! The wait is well worth it, and is even blessed by the Celestial Gods.

So from July to October, there is a celebration for every God, or God-concept. True spirituality declares that God, Soul, Nature, Spirit is One. But there are several  manifestations of this Spirit that cater to every whim and fancy and desire and 'fetish' of  mankind. And that's where all the fun really begins.

So during this festive season, the doorstep of every Hindu home is brightened with a sprig or two of mango leaves. The women of the house use rice powder to decorate the entrance with beautiful traditional motifs (art form is called 'Rangoli').

 A 'rangoli' drawn with rice flour

September 15th  is celebrated all over India as the festival of Ganesh, the Elephant-God.

There is a beautiful fable around how Ganesh got the head of an elephant. Goddess Parvati, the wife of Lord Shiva wanted to bathe and needed a guard to ensure that no one entered the cave where she dwelt. So she created a young boy with turmeric, and breathed Life into him. The boy took his job rather seriously, so much so that he refused to even allow Lord Shiva to enter his own abode. Lord Shiva grew angry, and chopped off the boy's head. Naturally Mother Parvati was terribly upset and Lord Shiva regretted his hasty action. So he brought the head of a sleeping elephant and fixed it to the beheaded boy. So that was how Ganesh was 're-born'.

 

Baby Ganesh with his parents, Shiva and Parvati 

Ganesh is the God to be invoked at the beginning of every ritual, or at the beginning of any new venture. We pray to him that there are no obstacles in all that we do.

Today, in honor of the Ganesh Festival, I made rice pudding for the Elephant-God.

Rice pudding is prepared in many ways but  I have my very own recipe.

I wash a cup of Basmati rice (even ordinary large-grained rice does well) in a steel vessel and add twice the measure of milk to it. I put it for boil for about 30 minutes till the rice is soft and tender. I take a heavy base pan (called a 'kadai') and add a large spoonful of ghee (clarified butter). I then put in some chopped cashewnuts, almonds and raisins to the heated ghee and saute the mix until the nuts turn a golden brown color. Then I add the rice boiled in milk, into the pan. I add more milk and stir like my life depends on it. At this point you can sprinkle some cardamom powder and/or saffron, but I personally find these flavors too sharp.

Finally I add jaggery (unrefined sugar) to sweeten the pudding. Now some folks add sugar, in which case it is roughly one cup of sugar for a cup of rice. Jaggery, however is less sweet, so I add more than just a cup. As soon as jaggery is added, the pan needs to be taken off the fire before stirring in the jaggery. This is because jaggery can curdle milk if heated any further.

Jaggery has several benefits over sugar. It is made of sugar cane (scientific name: Saccharum species) or date palm. Ayurvedic doctors prescribe Jaggery for lung and throat infections. It is rich in iron, vitamins and minerals. According to ancient medicinal scriptures, jaggery is said to purify blood, prevent rheumatic disorders and even disorders of the bile.

After chanting mantras in praise of the Elephant-God,  I  sat myself down with a large portion of rice pudding served on a freshly washed banana leaf.

Hmm...it tasted so good.

E-G got the Prayer, while I got the puddin'.

 

Creamy Rice puddin' for the Gods

Pic taken from: http://uktv.co.uk/food/recipe/aid/512369

 

Posted at 02:06AM Sep 15, 2007 by Manju in Mystic masala  |  Comments[0]

A simple Sunday Brunch

My Sunday brunches are usually very thought-provoking.  Between my deep breathing Pranayams and  bouts of writing, I take time to check out the kitchen shelves.

This weekend, I had a large eggplant staring back at me from the fridge. It was a wonderful purple, turgid, completely clear of blemishes. In the prime of youth, so to speak.

To its right was a wedge of pumpkin. Bright orange, simply waiting to be cooked. 

Then I saw this bag of wonderful chickpeas on the kitchen shelf. Like Basmati rice, chickpeas are often packaged in nice cloth bags, a pretty sight indeed.

So upon seeing these ingredients, I thought to myself, 'why not cook them together in a simple yet effective manner?'

Quite often potato is added to chickpea curry since it lends volume and taste to this rich dish.
But pumpkin is more nutritious than potato- with a store of Vitamin A. Pumpkins are very low in calories and are rich in potassium as well.

Eggplant by itself can be a bit too tangy in taste. Moreover, it is known to cause allergies. So when cooked in modest amounts, just lending a flavor, it is a great veggie. Moreover, Eggplant has a host of vitamins and is a good source of fibre.

Chickpeas, are, well, just  fabulous to cook and eat. When soaked overnight, they become tender and swollen and sweet. Chickpeas are rich in folate and also in fibre. Boiled chickpeas can be eaten plain and still delight the palate.

You can now begin to  imagine how this combo curry would taste.

I found this recipe on the web. Just check it out, it's great. I'm going to replace ghee (clarified butter) with oil, since it takes care of the cholesterol bit. Cauliflower is optional. So is garlic, since at home we go slow on this ingredient.

 

Pic acknowlegement: from the web 

Black pepper (scientific name: Piper nigrum) has replaced red chilli powder in this recipe. It is sooooo much better than red chilli on the stomach lining. It is used in many ayurvedic medicines and this regal spice has its reference in the Yajur Veda (an ancient book of the Hindus). Black pepper, along with ginger helps free flow of oxygen to the brain, helps enhance digestion and circulation and reduces joint pain.

You can eat this curry with Basmati rice. Or you can eat it with rotis (home-made Indian  'bread'). If you are in no mood to cook, then simply eat it with wholewheat bread. Alongside, have a simple salad of sliced cucumber, tomatos and onions.

Now that I have diced the veggies, sorted the spices in tiny bowls, put chickpeas on the boil, it's time to sit in my favorite cross-legged position and reach out for the comic strips.

Namaste!

Pic acknowledgement: Blackpepper land

Posted at 10:00PM Sep 08, 2007 by Manju in Mystic masala  | 

Dates for dessert, anyone?

As a kid, I was skinny as a beanpole. Mom used to place my breakfast plate in front of me and coax me to tuck into the gooey mass of fried eggs. But all I would do is to pop a morsel in my mouth before puking on the dining room rug.

I was always good with veggies and so I am and will continue to be, a confirmed vegetarian.

Our moods can be governed by what we eat and how we live. I always find that on days that I eat well-balanced light meals, drink lots of fluids, and follow my regular Yoga routine, I just don't seem to get tired or irritable. But when I eat fat-rich food, I know it's time for that dreaded drowsy feeling to sink in shortly thereafter.

I am always reading stuff on health, fitness, yoga. Not to mention food for the soul- meditation tips, and a 'V' bit o' Vedanta.  So I thought to myself, why not start a blog and share all this with all my blogger friends out there?

Let me start by sharing a recipe of a sweet made with dates.

Dates have been known to the Arabs and Indians from 5000 BC. The scientific name is real pretty- Phonenix dactylifera.

Dates are low in calorific value (a single date might contain around 23 calories) and rich in minerals like Selenium. Selenium is said to lower the risk of cancer and heart diseases, keeping the immune system healthy. Dates also contain vitamins A1, B1, N2, B3, B5 and C.

Upon much coaxing, Rahim sent me this recipe for making date 'burfis'.

Ingredients:

Condensed milk or milk cream- 100 gms
Dates (deseeded and coarsely crushed) - 500 gms
Ghee (clarified butter)- 2 tbspns
Marie biscuits (low sugar biscuits) - 10.12 nos

 
Procedure:

Heat ghee  (clarified butter) in a pan. Add the dates and  condensed milk.
Cook it well, constantly stirring the  contents, until the mixture leaves the sides of the pan.
Add powdered biscuits and cook for another couple of minutes.
Spread the mixture on a plastic sheet or an aluminium foil. Twist it into a roll (like a Swiss roll)
Refrigerate the roll until it thickens.
Remove the roll from the fridge and cut it into small pieces. You can eat it all by yourself or serve to the bunch of folks who are watching with hope.

For some ayurvedic recipes made of dates, do check out:

http://franlife.blogspot.com/2006/05/recipe-date-molasses-scones.html

Until next time then.

Namaste! 

Posted at 09:23AM Sep 06, 2007 by Manju in Mystic masala  |