Make Every Day Yoga Day


Published on Tuesday, 18th June 2019 in the student Edition of Deccan Herald

21st of June 2019 is world Yoga day. Most of you will  roll out your yoga mats sometime during the day to practice a little of the ancient art on this special day. Even as you are reading this some of you must be raising your eyebrows at the use of the word art! For those of you who are still wondering, here is a quick definition of the word “Art is the process or product of deliberately arranging elements in a way that appeals to intellect, sense or emotion. It encompasses a diverse range of human activities, creations, and modes of expression.” Dancing, singing, cooking, archery etc can be considered to be examples of art.

An in depth understanding of Yoga will also reveal it is a process that helps us to align our physical, mental and spiritual identities and help us to establish our personality as a balanced human being. So, in that sense Yoga can be classified as an art!

Quite a few of you who must be reading this piece must be recollecting some of your family members, friends, neighbours and very possibly yourself going to Yoga classes to reduce body weight, to normalize blood sugar or pressure. Perhaps some of us are trying to cure their back aches, neck aches, knee aches and other such ailments through Yoga. Such being the case you have enough reasons to believe that Yoga is probably a science and very possibly medical science.

The definition of science says that, “It is nothing but a systematic project that builds and organizes knowledge in the form of verifiable explanations and calculations about the universe.” Therefore you can surmise that you are not wrong because Yoga is a systematic way in which the human body and mind are trained to become and remain healthy.

That is not all; practitioners of Yoga know that regulating our breathing through Pranayama and meditation consciously can do wonders to our mind and body too. It will help us get healthier, to concentrate better, develop patience and improved understanding about ourselves and others.

Hence it will not be wrong if we infer Yoga as a combination of science and art that can elevate the one who learns it properly and practices it sincerely.

Usually Yoga classes begin or end by paying a little tribute to Patanjali Maharishi who consolidated yoga practice in a sequential way. This great man who lived thousands of years ago must have conducted experiments on various Yogic poses by observing nature around him. He must have been in silent communion with birds, animals, trees and even mountains to arrive at certain body postures. He must have worked with a team of likeminded Rishis who must have brainstormed about the various Yoga poses. They must have practiced them diligently made observations about its effects on the practitioner under different conditions and noted down the results. The result of methodical scientific experimentation must have resulted in the composition of the “Yoga Sutra” a book which is touted as the Bible on the subject.

Scientists, doctors, physiotherapists and psychologists who have conducted interdisciplinary research on the effects of Yoga on the human mind and body have been quite impressed by findings which are quite in tune with what is mentioned in the Yoga Sutra.

Though Yoga is ancient and does not need certification of its validity and importance from time to time, sometimes it is good to be reminded of its preeminence.

Our Prime Minister Shri Narendra Modi did the needful by appealing to the United Nations General Assembly to declare June 21st the longest day of the year to be known as International Yoga Day to remind the world about the power of Yoga. Let us look upon this occasion as a special day which ushers in a year where everyday becomes yoga day so that we can  become better than ourselves!

 

Coffee-Just Brew It


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It is hard to believe that the comforting aroma of coffee which rejuvenates nearly half the population of our globe was not even known to our country half a millennium ago. When Baba Budan brought a handful of coffee seeds to India on his way back from Mecca in 1670 AD, little did he realise that he would be altering the lifestyle of Indians, the southerners, in particular, in more ways than one. The aromatic beans that were first grown in the hills of Chikkamagaluru district grew ever so well as if it were their native land.

The Arabica and Robusta beans were roasted and enterprising connoisseurs of this exotic aromatic seeds experimented enthusiastically with the ratio of the beans with or without the catalyst chicory, temperature of water, various varieties of filter etc, to arrive at the perfect cuppa. Huge companies and multinational franchisees of coffee houses stand testimony to the wonderfully adaptable form of this wonder drink. Drinking coffee in the perfect ambience has taken unbelievable dimensions quite on the lines of Japanese tea ceremonies. This global drink can be consumed in a plethora of forms with or without milk in increasing and decreasing quotients of the strength of the brew.

The discerning taste buds can be suitably satiated in more areas if the aroma, flavour and the natural rich brown colour is put to good use. Coffee can be best used in the decoction form while using it to flavour. The secret of getting the perfect decoction not only lies in the ratio of coffee powder and the temperature of the boiling water but also the temperature of the coffee filter. If you are in a hurry, you cannot go wrong if you add a couple of spoonfuls of instant coffee powder to piping hot water. The decoction thus prepared can be used to flavour cakes, ice creams, chocolates, burfis, cold coffee shakes, etc.

Nourishing Neem


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It is impossible to pass an unworshipped neem tree, especially in rural India. Neem tree, also famously known as sarva roga nivarini, has proven to be a sure panacea for many physical problems. Here are the many benefits of neem:

Chewing a couple of tender neem leaves can deworm your stomach, help you recuperate from jaundice, and also help in regulating blood sugar. It can also treat mouth ulcers, bleeding sore gums, and can prevent tooth decay.

Regular intake of neem leaves after meals regulates your digestive system, and can also get rid of psoriasis.

Consuming tender neem sprouts or capsules for a fortnight to a month can detoxify the body and strengthen the immune system. A healthier immune system helps your body in fighting off many illness and diseases.

When a paste made of neem leaves mixed with coconut oil and turmeric powder is applied to the face and washed off after an hour, it can leave it glowing.

Regular consumption of tender neem leaves can help you deal with fever, cough, aches and pains, sore throat, fatigue and nasal congestion.

Make your own insecticide by making little cloth bags of dried neem leaves and leave it in your provisions, clothes cupboards and bookshelves.

Bacterial infections in the nasal passages and respiratory system can be decreased by inhaling steam from boiling the leaves with a drop of eucalyptus oil.

This neem tree was outside our home.

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Equal Play and Work is the Name of the Game


https://www.deccanherald.com/opinion/panorama/equal-play-and-work-name-game-696265.html

A recent suggestion from the Union ministry says that the syllabi of school students must be cut down so that they can concentrate on the sports scene. (PTI File Photo. For representation purpose)

“Why can’t India, a country of two billion people, produce at least a few gold medallists at the Olympics?” is the most frequently asked question in the world of sports. A recent suggestion from the Union ministry says that the syllabi of school stu…

Read more at: https://www.deccanherald.com/opinion/panorama/equal-play-and-work-name-game-696265.html

Of Mint Condition


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Our very own Pudina or Mint probably has the distinction of being the ubiquitous herb in Afro Asian, European and Australian cuisine alike. The gaily green leaves which lend a sense of freshness, besides lending its unique smell and taste have made it a universal favourite.

If you follow certain thumb rules while using mint leaves, you can extract the best out of it. Did you know that cutting the leaves is a complete no-no for it can destroy its intrinsic goodness? You can crush the leaves with your fingers while garnishing juices, smoothies, salads and raithas to get the best effect. If you are planning to use the greens to flavour chutneys, gravies or curries make sure that you sauté the whole leaves before adding it to the main dish. If your recipe expects you to grind mint leaves along, remember that fresh leaves can alter the taste just heat the leaves on a tawa or in a pan so that it loses its moisture content and then grind the same.

Though many people add mint leaves to fried snacks like pakodas or sundried Pappads and Khakras, your discerning taste buds must have realized that the Pudina neither smells nor tastes as you expect it to. That is because; the herb loses its flavour when exposed to extreme heat. If you really care for mint then avoid using the leaves to flavour the mentioned dishes, instead you can eat them with Pudina chutney.

Sometimes we may end up buying more mint than we need. One of the best ways to preserve Pudina is to wrap the leaves in a newspaper and leave it in the refrigerator. Make sure that you discard the yellowed or blackened leaves for they can play spoilsport to your star dish.

Pudina leaves added to flavour your tea, lime water, rasams and even your water can not only tickle your tastebuds but can comfort your tummy too!

Munch on the Jack of all Seeds


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Jackfruit seeds are potent with proteins and micro nutrients and can be an antidote to a host of conditions like anemia, skin problems, varicose veins and poor eyesight when ingested on a regular basis. One of the easiest ways to consume them would be to roast or boil them like peanuts and eat them as a snack.  Or you could add them to your Sambhar like other vegetables. The more elaborate way would be to turn them into some delectable dishes.

NOTE: When using jackfruit seeds for cooking ensure that you wash the seeds and dry them in the shade for a couple of days. The outer skin will start flaking making it easier to peel them and also to get rid of the fruity smell that has gone bad. Soak the peeled seeds in hot ater for ten to fifteen minutes before cooking it.

 

Jackfruit Seeds Baath

Ingredients

Jackfruit seeds 20

Washed and cut methi 2 cups,

Grated coconut 1 cup,

Tomato puree 1 cup

Soaked moong dhal 1 cup

Coriander seeds 3 teaspoons

Cumin seeds 2 teaspoons

Channa dhal 2 teaspoons

Lime juice 2 tablespoons

Turmeric powder 1 teaspoon

Red Chilli 6

Mustard 1 teaspoon

Hing 1/2 teaspoon

Cooking oil 2 teaspoons

Fresh coriander 2 sprays

Curry leaves

Salt 2 teaspoons

Method

  • Pressure cook the jackfruit seeds using very little water allow them to cool, skin them and dice them.
  • Roast the coriander seeds, cumin seeds, channa dhal and red chillies using very little oil and grind them into a fine powder.
  • Heat two tablespoons of oil in a pan and add the mustard and hing till they spatter.
  • Add the washed and cut coriander spray, curry leaves to the seasoning.
  • Add some more oil and then add the cooked and diced seeds, cut methi leaves, grated coconut, tomato puree, soaked moong dhal, turmeric and salt to the pan and cook well.
  • Remove the pan from the fire and add the lime juice to the same.
  • You can mix this mixture with pre-cooked rice. You could add a dollop of ghee to improve the flavour.
  • Jackfruit seeds baath can be served with pacchadi and pappad.

 

 

 Jackfruit seeds Podimas

Ingredients

Raw Jackfruit seeds 12

Turmeric powder 1 teaspoon

Salt 2 Teaspoons

Hing– ½ teaspoon

Red chillies  4

Curry Leaves 1 Spray

Channa Dal 1 teaspoon

Toor Dal 1teaspoon

Urad dal 1 Teaspoon

Cooking Oil 1 Tablespoon

 

Method

 

  • Pressure cook the Jackfruit seeds with minimal water, wait for it to cool and peel off the skin.
  • Heat the oil and roast the Hing channa dal, urad dal , toor dal and red chilies.
  • Grind the roasted ingredients very coarsely, toss in the cooked Jackfruit seeds and the rest of the ingredients and run it for a minute in the food processor.
  • Remove the contents and help it to disintegrate with a blunt ladle.
  • Serve Podimas with hot rice and a raitha of your choice.

 

Jackfruit seeds Curry

Ingredients

Raw Jackfruit seeds 12

Grated Coconut 1 cup

Tamarind extract 1 table spoon

Turmeric powder 1 teaspoon

Salt 2 Teaspoons

Hing– ½ teaspoon

Red chillies 4

Garlic 4 (optional)

Curry Leaves 1 Spray

Channa Dal 1 teaspoon

Urad dal 1 Teaspoon

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Mustard 1 teaspoon

Cooking Oil 2 Tablespoons

Method

  • Skin the Jackfruit seeds pressure cook using very little water and slice them.
  • Marinate the cooked Jackfruit seeds in tamarind extract mixed with salt, turmeric powder and Hing for ten minutes.
  • Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves with very little oil and grind the

ingredients finely.

  • Take a heavy weight pan, add a tablespoon of oil and heat the same and spatter the mustard in it.
  • Add the marinated Jackfruit seeds to the pan and sauté it for a while.
  • Add the ground ingredients and sauté the same with the rest of the oil.

 

  • When the curry appears golden brown, add the grated coconut and mix it well before turning off the fire.
  • This curry can be served as a side dish with rice or roti.

 

Jackfruit Seeds Gravy

Ingredients

Jackfruit seeds 12

Washed and cut green chillies 100 grams

Peeled and cut ginger 100 grams

Tamarind 50 grams

Channa dal 50 grams

Sesame seeds 25  grams

Methi seeds 25  grams

Black pepper 1 teaspoon

Mustard 1 teaspoon

Hing 1 teaspoon

Turmeric powder ½ teaspoon

Cooking oil 3 tablespoons

 

Salt 2 teaspoons

 

Method

  • Pressure cook the jackfruit seeds using very little water allow them to cool, skin them and dice them.
  • Soak the tamarind in warm water for an hour and extract a thick juice.
  • Roast the sesame seeds and the methi seeds separately till they become golden brown without adding any oil. Then grind them into a fine powder.
  • Heat oil in a large pan and add the mustard, channa dal, turmeric powder and Hing.
  • Add the cut chillies and ginger in the pan and fry them for a minute or so on slow fire.
  • Add some more oil and sauté the cooked and diced seeds
  • Pour the tamarind extract into the contents of the pan and add salt.
  • Allow the mixture to simmer and then pour the sesame powder and the methi powder into the gravy.
  • Attend to the ingredients in the pan from time to time, to prevent it from burning at the bottom.
  • Once the ingredients are cooked well, allow the gravy to cool and store it in an air-tight container.
  • This gravy can be served as a side dish like any other pickle.

 

 

 

 

Morning Magic


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“An early morning walk is a blessing for the whole day” said Thoreau. I wondered whether the philosopher would make such statements if the time machine relocated him in Namma Bengaluru today. With the ongoing building boom and transport in progress, it is impossible to walk on our streets unless one is preparing for an obstacle race! One could always walk in a park, but there are so few and eventually it encourages more talking than walking.

So, I decided to walk on my terrace. The silver linings were multiple. I did not have to spruce up or look for company besides I did not have to hurry home quickly in case of a sudden shower or an emergency.

So, the following morning, well before the crack of dawn, I splashed some water on the face and passed a comb through my hair and climbed the stairs. The open space seemed to welcome me with dim lighting crisscrossing from the tall buildings and streets alongside. The almost moist fresh air stung my lungs.

Within no time I felt like the “Solitary Reaper” albeit in altered situation and sizes till the dark grey skies gave way to a deep blue as sunlight seemed to be seeping through unnoticed crevices in the skies. Flocks of birds flew across, as the hidden Koel cooed away relentlessly.  The silhouettes of the trees revealed their varied verdant hues as they gently allowed daylight pass through them. As the skies grew into a lighter shade, the street dogs shook themselves ready to face another day in their canine life.

Even as the skies brightened and the smells and the sounds of the street came alive, the curtains came down on the magic of morning. It was time to exit from the theatre of the universe and step into the reality of everyday life.

As I looked down upon the mounds of debris and building material stacked along the street, the paperboy zoomed round the corner and tossed the daily news up multiple bulls’ eyes without a single miss. The flower seller and the Soppu boy who could not bear to be left behind made an appearance by announcing their wares even as the milkman tinkled into the scenario. Soon fitness freaks flocked from different directions and hurried along to burn their calories as if in competition with the dog walkers who strained at the leashes.  The pious ones who helped themselves furtively to flowers from our garden were oblivious to the fact that they were being watched from above.

As I descended the stairs reluctantly, I looked up at the now azure firmament and made a silent promise to keep my date every single day to receive my daily dose of “blessing”.