Bread Fruit Recipes


http://www.deccanherald.com/content/645697/get-taste-tropics.html

Get a taste of the tropics

breadfruitbreadfruit

Breadfruit Podimas

Ingredients: Two raw breadfruits; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; a sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal and 1 tbsp of cooking oil.
Method: Turn on the stove and place the raw breadfruit on it. Turn it around frequently to cook it evenly on all sides. The skin will carbonise, it but will conduct heat to cook the insides and protect them from getting burnt. Once cooked, wait for it to cool and peel off the burnt skin. Heat oil in a pan and fry the channa dal, urad dal and red chillies with hing. Grind the fried ingredients coarsely, toss the cooked breadfruit with the ground spices and run it for a minute in the food processor. Now crumble the mixture with a blunt ladle. Serve the podimas with hot rice and a raita of your choice.

Breadfruit  & Coconut Curry

Ingredients: Two raw breadfruits; a cup of grated coconut; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; 4 garlic pods (optional); 1 sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal; 1 tbsp of coriander seeds; 1 tsp of cumin seeds; 1 tsp of mustard seeds and 2 tbsps of cooking oil.
Method: Skin the breadfruit, dice it and pressure cook it using little water. Marinate the cooked breadfruit in tamarind extract mixed with salt, turmeric powder and hing for 10 minutes. Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves in little oil and grind the ingredients finely. Take a heavy-bottomed pan, add a tbsp of oil and add mustard seeds to it. Add the marinated breadfruit to the pan and sauté it for a while. Add the ground ingredients and sauté the same. When the curry appears golden brown, add the grated coconut and mix it well before turning off the heat. Serve as a side dish for rice or roti.

Breadfruit Roast

Ingredients: Two raw breadfruits; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 1 tbsp of red chilli powder; a sprig of curry leaves and half a cup of cooking oil.
Method: Skin the breadfruits and slice them into thin wafers. Marinate the breadfruit slices in tamarind extract mixed with chilli powder, salt, turmeric powder and hing for an hour or so. Take a heavy-bottomed pan, add a tablespoon of oil and heat the same and spatter the mustard in it. Add the marinated breadfruit and curry leaves to the pan and sauté it for a while. Add oil from time to time to the pan and attend to the vegetable till it turns into a fine roast. This roast can be served as a side dish with rice or simply eaten as a snack.
Note: You can even deep fry the marinated the breadfruits and eat them as chips.

Great Sanskrit Poet – Mahakavi Kalidasa


If one hopes to travel the globe, delve deeply into the psyche of fellow human beings and derive an understanding of history, tradition, culture and civilization one lifetime will prove to be insufficient. Yet if one seeks the solution in the world of literature one is seldom disappointed for literature holds a mirror to life.

II Kavyeshu natakam ramyam, tatra ramya Shakuntala

Tatrapi chaturthaha ankaha tatra shlokaha chatushtayam. II

Drama is the most charming form of literature. Shakuntala is the most charming play. The fourth act of the play happens to be the best while the fourth shloka takes the cake.

Those of you who are familiar with the lines will realise that I am speaking of our greatest poet Mahakavi Kalidasa who is also toted as Kavi Kula Guru. The high praise allocated to the fourth stanza of the fourth act of the play lies in the fact that Kalidasa was subtly breaking news to Kanva maharishi about the pregnancy of his adopted daughter Shakuntala. She had married king Dushyanta in the Gandharva style during his absence. Kanva is informed of the same through an invisible aerial voice. The ability to tactfully render sensitive information about an unconventional situation to a person who was detached from family life forms the climax of the play. The story culminates with the union of the estranged couple after a dramatic course of events. Kalidasa manages to do the needful aesthetically through a mere couplet. This is perhaps one of the reasons why he is considered to be the greatest litterateurs of all times. One Subhashita says,

 

II Pura kaveenaam gananaa prasange kanishtika adhish titha Kalidasa

Adhyaapi tat tulya kavehe abhavaath anaamika sa arthavathi babhoova II

“Once upon a time when great poets were counted, the little finger was raised first and the name of Kalidasa was counted. The ring finger which is the next in sequence is called anaamika which means nameless in the Sanskrit language. It remains in the same nameless status to this day, because there is not another poet who has measured up to the greatest poet, namely Kalidasa”.

Though Kalidasa’s play Abhijnana Shakuntalam has been evaluated as his magnum opus by Von Goethe the greatest poet of Germany who was also his sincere critic and fan, one cannot really discount the other works of the great poet. In his play Malavikagnimitram, Kalidasa chronicled portions of contemporary history by giving an account of the political relationship between the ancient countries of Vidisha and Vidarbha by weaving a romantic theme. The twice married king Agnimitra of Vidisha falls in love with the princess of Vidarbha called Malavika by merely looking at her portrait. Later on Malavika happens to enter his principal wife Dharini’s entourage. Then, over a course of events punctuated with steady humour the affair is solemnized into a marriage of love and political convenience.

Kalidasa’s other popular play is Vikramorvashiyam. It is believed to celebrate his contemporary Gupta king Vikramaditya. The poet improvises on a love story found in the Puranas between the mortal king Pururavas and the celestial nymph Urvashi. Gods, demigods and mortals who populate the story with a romantic theme not only captures varied human emotions but also acts as a guidebook to the flora and fauna in the Himalayan slopes.

Besides being a playwright, he authored two of the most brilliant Mahakavyas or epic poems Raghuvamsham and KumaraSambhavam. In Raghuvamsham the Mahakavi traces the lives, times and values of the kings of the solar dynasty over nineteen cantos. It begins with Vivaswat, Manu, Dilipa, Raghu, Aja, Dasharatha, Rama, Kusha et al all the way up to Agnivarna through magnificent couplets.

Kumara Sambhavam revolves round the life of lord Shiva, who went on to become a recluse after his beloved wife Dakshayini jumped into the sacrificial fire unable to digest the insults heaped on her by her father. Dakshayini reincarnates as Parvathi at the behest of the Gods. She woos Shiva and begets a son who kills Tarakasura who was terrorizing the three worlds. Kalidasa indulges in some of his very best word painting in this epic poem.

Kalidasa was an all-rounder in the world of literature. Historians believe that he must have authored at least forty works in the areas of poetry, drama, criticism and commentary. Meghadutam, Ritusamharam, Kali Stotram, Shyamala Dandakam, Chandikadandaka stotra, Kavya nataka alankaram among others, happen to be a few of his works that are available today.

The number of influences, adaptations and improvisations of classical literature is omnipresent in the works of the Mahakavi. The content of Kalidasa’s works have been invariably sourced from Vedas, Puranas and the epics Ramayana and Mahabharata. Yet one cannot accuse him of plagiarism because he uses the broad framework and storyline from the original and lends his own special touch to his works by taking ample poetic liberty. He mellowed and molded his characters in such a way that they appealed to ones finer sensibilities and went on to become popular and set new standards. His readers and viewers prefer his version and interpretation of characters as compared to the original.

Kalidasa was unique and second to none in terms of style and presentation. In fact the phrase upama kalidasasya speaks in volumes about his ability to use apt similes to make a point. It is astonishing to note we know very little about Kalidasa who achieved great feats in every conceivable field of Sanskrit literature. Not much is known about him beyond his pen name. Kalidasa just means, the servant or a follower of goddess Kali which is but a common nomenclature. Folklore believes that Kalidasa was an unlettered shepherd who was tricked into marrying an erudite princess. When she discovered his ignorance, she bid him to claim her only after acquiring some basic education. Accordingly, Kalidasa prayed to goddess Kali vehemently and became enlightened with her blessings. History spans the date of Kalidasa over six centuries based on internal references in his works, historical and critical, and from inscriptions and edicts. It is obvious that any mortal could not have lived over six hundred years. Yet the fact remains that he must have lived sometime during this time bracket. His nativity is ambiguous though it is believed that he must have spent a lot of time in Ujjain because he gives a very detailed description of the place. Critics are divided about his patrons too. While some deem him to be one of the nine gems in the court of King Vikramaditya Gupta there are others who think Raja Bhoja patronised him. Stories about his death also vary from being a victim of jealousy of king Bhoja, to the greed of a courtesan who sheltered him.

Though there is abundant folk lore attached to the poet’s time, life and social status none of them are validated with evidence. Most things that we know about his life, place, date and works are sourced from later references, inscriptions and a deeper understanding of their works identified by their unique patterns. Western and modern historians and critics attribute this drawback to the sloppiness of Indians, who did not believe in documenting events or maintaining chronological records. Just about every detail of his life dwells in the realms of speculation.

Today Kalidasa and his works have been limited to academicians and their students. Most prescribed textbooks give limited and selective biographical information about Kalidasa who was an author, poet, dramatist and critic. A student or reader of the Mahakavi has to realise that there is more to it than what meets the eye. The person may be very different from the persona. Hence it will be in the best interests of the literary works not to judge them at the elementary stage of reading. One would do well to read all the possible works of the writer and then read about the person. This measure will help students and the reader to draw a holistic and mature opinion of the litterateur instead of being led by the nose.

We must realise that Indian achievers of the past were sensible and self-effacing people who maintained a low profile. Kalidasa must have belonged to this group of accomplished people with sterling qualities, who dedicated his works to the immediate society he lived in. The fact that his works have stood the test of time and has been translated into many languages of the world and the people world over want to know more about him speaks in volumes of his caliber both at the personal and professional levels.

A connoisseur of art and literature is called a rasika in Sanskrit. It is said that a consistent rasika can turn into a sahridaya or a good hearted person over a period of time. A passionate student of Kalidasa will find that he or she who begins savouring the rasas which are a combination of thoughts feelings and emotions becomes a rasika and has actually signed up for a lifelong rendezvous with the subject. Reading will help them introspect, relate and act to make a difference to the world they live in the capacity of a sahridaya!

If one hopes to travel the globe, delve deeply into the psyche of fellow human beings and derive an understanding of history, tradition, culture and civilization one lifetime will prove to be insufficient. Yet if one seeks the solution in the world of literature one is seldom disappointed for literature holds a mirror to life.

II Kavyeshu natakam ramyam, tatra ramya Shakuntala

Tatrapi chaturthaha ankaha tatra shlokaha chatushtayam. II

Drama is the most charming form of literature. Shakuntala is the most charming play. The fourth act of the play happens to be the best while the fourth shloka takes the cake.

Those of you who are familiar with the lines will realise that I am speaking of our greatest poet Mahakavi Kalidasa who is also toted as Kavi Kula Guru. The high praise allocated to the fourth stanza of the fourth act of the play lies in the fact that Kalidasa was subtly breaking news to Kanva maharishi about the pregnancy of his adopted daughter Shakuntala. She had married king Dushyanta in the Gandharva style during his absence. Kanva is informed of the same through an invisible aerial voice. The ability to tactfully render sensitive information about an unconventional situation to a person who was detached from family life forms the climax of the play. The story culminates with the union of the estranged couple after a dramatic course of events. Kalidasa manages to do the needful aesthetically through a mere couplet. This is perhaps one of the reasons why he is considered to be the greatest litterateurs of all times. One Subhashita says,

 

II Pura kaveenaam gananaa prasange kanishtika adhish titha Kalidasa

Adhyaapi tat tulya kavehe abhavaath anaamika sa arthavathi babhoova II

“Once upon a time when great poets were counted, the little finger was raised first and the name of Kalidasa was counted. The ring finger which is the next in sequence is called anaamika which means nameless in the Sanskrit language. It remains in the same nameless status to this day, because there is not another poet who has measured up to the greatest poet, namely Kalidasa”.

Though Kalidasa’s play Abhijnana Shakuntalam has been evaluated as his magnum opus by Von Goethe the greatest poet of Germany who was also his sincere critic and fan, one cannot really discount the other works of the great poet. In his play Malavikagnimitram, Kalidasa chronicled portions of contemporary history by giving an account of the political relationship between the ancient countries of Vidisha and Vidarbha by weaving a romantic theme. The twice married king Agnimitra of Vidisha falls in love with the princess of Vidarbha called Malavika by merely looking at her portrait. Later on Malavika happens to enter his principal wife Dharini’s entourage. Then, over a course of events punctuated with steady humour the affair is solemnized into a marriage of love and political convenience.

Kalidasa’s other popular play is Vikramorvashiyam. It is believed to celebrate his contemporary Gupta king Vikramaditya. The poet improvises on a love story found in the Puranas between the mortal king Pururavas and the celestial nymph Urvashi. Gods, demigods and mortals who populate the story with a romantic theme not only captures varied human emotions but also acts as a guidebook to the flora and fauna in the Himalayan slopes.

Besides being a playwright, he authored two of the most brilliant Mahakavyas or epic poems Raghuvamsham and KumaraSambhavam. In Raghuvamsham the Mahakavi traces the lives, times and values of the kings of the solar dynasty over nineteen cantos. It begins with Vivaswat, Manu, Dilipa, Raghu, Aja, Dasharatha, Rama, Kusha et al all the way up to Agnivarna through magnificent couplets.

Kumara Sambhavam revolves round the life of lord Shiva, who went on to become a recluse after his beloved wife Dakshayini jumped into the sacrificial fire unable to digest the insults heaped on her by her father. Dakshayini reincarnates as Parvathi at the behest of the Gods. She woos Shiva and begets a son who kills Tarakasura who was terrorizing the three worlds. Kalidasa indulges in some of his very best word painting in this epic poem.

Kalidasa was an all-rounder in the world of literature. Historians believe that he must have authored at least forty works in the areas of poetry, drama, criticism and commentary. Meghadutam, Ritusamharam, Kali Stotram, Shyamala Dandakam, Chandikadandaka stotra, Kavya nataka alankaram among others, happen to be a few of his works that are available today.

The number of influences, adaptations and improvisations of classical literature is omnipresent in the works of the Mahakavi. The content of Kalidasa’s works have been invariably sourced from Vedas, Puranas and the epics Ramayana and Mahabharata. Yet one cannot accuse him of plagiarism because he uses the broad framework and storyline from the original and lends his own special touch to his works by taking ample poetic liberty. He mellowed and molded his characters in such a way that they appealed to ones finer sensibilities and went on to become popular and set new standards. His readers and viewers prefer his version and interpretation of characters as compared to the original.

Kalidasa was unique and second to none in terms of style and presentation. In fact the phrase upama kalidasasya speaks in volumes about his ability to use apt similes to make a point. It is astonishing to note we know very little about Kalidasa who achieved great feats in every conceivable field of Sanskrit literature. Not much is known about him beyond his pen name. Kalidasa just means, the servant or a follower of goddess Kali which is but a common nomenclature. Folklore believes that Kalidasa was an unlettered shepherd who was tricked into marrying an erudite princess. When she discovered his ignorance, she bid him to claim her only after acquiring some basic education. Accordingly, Kalidasa prayed to goddess Kali vehemently and became enlightened with her blessings. History spans the date of Kalidasa over six centuries based on internal references in his works, historical and critical, and from inscriptions and edicts. It is obvious that any mortal could not have lived over six hundred years. Yet the fact remains that he must have lived sometime during this time bracket. His nativity is ambiguous though it is believed that he must have spent a lot of time in Ujjain because he gives a very detailed description of the place. Critics are divided about his patrons too. While some deem him to be one of the nine gems in the court of King Vikramaditya Gupta there are others who think Raja Bhoja patronised him. Stories about his death also vary from being a victim of jealousy of king Bhoja, to the greed of a courtesan who sheltered him.

Though there is abundant folk lore attached to the poet’s time, life and social status none of them are validated with evidence. Most things that we know about his life, place, date and works are sourced from later references, inscriptions and a deeper understanding of their works identified by their unique patterns. Western and modern historians and critics attribute this drawback to the sloppiness of Indians, who did not believe in documenting events or maintaining chronological records. Just about every detail of his life dwells in the realms of speculation.

Today Kalidasa and his works have been limited to academicians and their students. Most prescribed textbooks give limited and selective biographical information about Kalidasa who was an author, poet, dramatist and critic. A student or reader of the Mahakavi has to realise that there is more to it than what meets the eye. The person may be very different from the persona. Hence it will be in the best interests of the literary works not to judge them at the elementary stage of reading. One would do well to read all the possible works of the writer and then read about the person. This measure will help students and the reader to draw a holistic and mature opinion of the litterateur instead of being led by the nose.

We must realise that Indian achievers of the past were sensible and self-effacing people who maintained a low profile. Kalidasa must have belonged to this group of accomplished people with sterling qualities, who dedicated his works to the immediate society he lived in. The fact that his works have stood the test of time and has been translated into many languages of the world and the people world over want to know more about him speaks in volumes of his caliber both at the personal and professional levels.

A connoisseur of art and literature is called a rasika in Sanskrit. It is said that a consistent rasika can turn into a sahridaya or a good hearted person over a period of time. A passionate student of Kalidasa will find that he or she who begins savouring the rasas which are a combination of thoughts feelings and emotions becomes a rasika and has actually signed up for a lifelong rendezvous with the subject. Reading will help them introspect, relate and act to make a difference to the world they live in the capacity of a sahridaya!

What is in a Name eh?


http://www.deccanherald.com/content/638300/whats-name-eh.html

I quite marvel and also agree with everything William Shakespeare penned with the exception of one celebrated line. I always have a feeling that if he had just about peeked into our subcontinent, he would have certainly refrained from making a grand statement about the redundancy of names. It is obvious he was innocent about our penchant for a thousand names for most of our deities. The less important gods and goddesses who did not merit the haloed Sahasranama were assigned at least a 108 names.

The abundant populace of our country, who wished not to be left behind, traditionally gave a minimum of two names and a maximum of five names to their wards. The wards are named after the personal favourites in the pantheon, the family god, elders in the family, role models and even movie stars — sometimes complete with their respective surnames. Then, parents come up with an official name based on the horoscope or numerology hoping to realise all their dreams from the child bearing the lucky name.

At the end of all this exercise, each member in the family and neighbourhood comes up with a tacky pet name for the infant which almost always sticks for a lifetime. As if these names were not enough, children always invariably attract nicknames through schooling and college life. The girls, mostly, take the surname of their husband post marriage and are often renamed after the nuptials to match their spouses name.

Such being the case, when the police come for verifying details given in the passport application form, nine on ten people whose names have been given as referral will have to be apprised about the “official name” or the quintessential “daak naam,” especially if you happen to be of Bengali or Oriya origin. Then there is the other category of people who create aliases for their creative works, social media and international work desks.

As if these were not enough, our birth certificate, mark sheet, PAN card, bank account, Aadhar card and other documents sometimes have variations of the official name, and we Indians know such anomalies are a part and parcel of our lives. In fact, there is an entrepreneurial money-spinning industry out there which helps people to correct personal  data in the documents that matter, so that they reflect uniformity!

But how was the Bard to know all this when he wrote, “What is in a name? A rose called by any other name would smell as sweet!”

Feast on Festival Delights -Seedai


http://www.deccanherald.com/content/627598/feast-festival-delights.html

Radha Prathi Aug 12 2017, 0:28 IST

Radha Prathi gives us some lip-smacking seedai recipes for the festive occasion.

No Indian festival can be complete without offering the choicest of sweets and savouries to our deities. Krishna Janmashtami takes the cake as our populace from different part of the country have come up with their creative and unique recipes which they think will please their lord the most. The Vaishnavites of Southern India and the Tamilian population in particular indulge baby Krishna with a scrumptious crispy dish called the Seedai. These little round marble like delicacies have been always been made during the festival. The making of these snacks take some time, effort and patience for each ingredient has to be processed differently.

 

Vella seedai or Sweet Seedai

Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Grated coconut 1 small cup

Ghee 1 table spoon

Melt the ghee before adding it t the dough

Jaggery  1 ½ cups

Sesame seeds 1 table spoon

Cardamom 4

Cloves 2

Dry ginger powder

Nutmeg 1/2

Roast the white sesame seeds till they are a golden brown

Salt ½ teaspoon

Oil/ ghee ½ litre for frying

Procedure:

  • Roast the Cardamom, Cloves, Dry ginger powder and Nutmeg and grind them into a fine powder.
  • You must make syrup of the jaggery in the given manner. Take a large pan, pour one litre of water into it and bring it to a boil. Add the crushed jaggery to the water and keep stirring it till it melts completely. Keep stirring the mixture till it condenses to a semi liquid form. You will know that your syrup is ready when your jaggery drops as strings from your ladle. You must turn off the heat before the jaggery starts caramelising.
  • Even when the jaggery syrup is hot, toss in the rice flour, urad dal flour, ghee, powder of the spices, sesame seeds and salt.
  • Mix the ingredients well, add hot water little by little and knead the mixture into fine dough so that there are no lumps.
  • The dough should be firm like the dough of bread or roti.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of two of your fingers put together.
  • Pinch out the dough from this cylindrical dough and roll them into large marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of seven to ten seedais depending on the size of your pan.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Make sure that the heat is consistent on a low fire till they are fried completely.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • You can fry a batch of them in ghee for improved taste and longevity. When you remove them from the ghee and drop them on a plate filled partially with wheat flour laden so that the excess ghee can be absorbed. The flour can be later on used to make dough for rotis.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a two cardamoms, a few peppercorns and a piece of edible camphor in the container in which you store them.

 

 

Uppu or Salted  and spicy Seedai

 Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Grated coconut 1 small cup

Ghee 1 table spoon

Melt the ghee before adding it to the dough

Channa Dal 1 small cup

Soak the Channa dal for an hour or so before adding it to the dough.

Sesame seeds 1 table spoon

Roast the white sesame seeds till they are a golden brown

Red Chilli powder 1tablespoon

Roast ten to twelve red chillies without using oil and grind it immediately into a fine powder.

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it  to the dough.

Water

Use cold water for obtaining best results.

Oil ½ litre for frying

Toss a pinch of tamarind into the oil, just in case you are using coconut oil to prevent it from boiling over while frying.

Procedure:

  • Take a large pan and toss in the rice flour, urad dal flour, soaked channa dal, ghee, red chilli powder, sesame seeds and salt.
  • Mix the ingredients well, when dry.
  • Add cold water little by little and knead the mixture into a fine dough so that there are no lumps and the dough is firm.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown. Keep the heat high on a low flame for the best results.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

 

 Rava seedai

Ingredients:

Semolina 2 small cups

Roast the semolina on a slow fire till it is a golden brown. Adding a teaspoon of ghee while roasting it can make your snack crispier.

Ghee 1 table spoon

Melt the ghee before adding it to the dough

Pepper  powder 1tablespoon

Roast the peppers without using oil and grind it immediately into a fine powder.

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it  to the dough.

Oil ½ litre for frying

Toss a pinch of tamarind into the salt to prevent it from boiling over while frying.

 Procedure:

  • Take a large pan and toss in semolina, ghee, hing, pepper powder, and salt.
  • Mix the ingredients well, when dry.
  • Add boiling hot water little by little and knead the mixture into a fine dough so that there are no lumps and knead it well till the dough becomes firm.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat oil. Once the oil starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Remove them from the oil and drop them on a plate laden with fresh tissues so that the excess oil can be absorbed.
  • Once the seedais cool down they can be stored in an airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

NOTE : you can alter the taste of the rava seedai by flavouring it with red chilli powder instead of pepper.

Red Chilli powder 1tablespoon

Roast ten to twelve red chillies without using oil and grind it immediately into a fine powder.

Vennai seedai or Butter  Seedai

 Ingredients:

Rice flour 2 small cups

Wash the raw rice under running water, spread it on a clean piece of cloth and grind it into fine flour when it still retains the last bit of moisture. Then roast the flour till it loses its moisture and allow the flour to cool before putting it to use.

Urad dal flour 1 table spoon

Roast the Urad dal before grinding it into flour.

Fresh butter 1 table spoon

Melt the ghee before adding it to the dough

Hing  ½ inch of the solidified variety

Soak the hing in hot water before adding it to the dough.

Water

Use cold water for obtaining best results.

Ghee ½ litre for frying

Procedure:

  • Take a large pan and toss in the rice flour, urad dal flour, hing and salt.
  • Mix the ingredients well, when dry.
  • Add water little by little and knead the mixture into a fine dough so that there are no lumps.
  • Apply rice flour on your palms and pinch out a little dough and roll it into a cylinder which has the thickness of your little finger.
  • Pinch out the dough from this cylindrical dough and roll them into little marbles. Note make sure that you do not press the dough or shape them into perfectly smooth balls for they will tend to burst when they are being fried.
  • Spread a clean cloth or use a clean tray which can be used for making the seedai.
  • It will be convenient to make little batches of thirty to forty seedais depending on the size of your pan. It is also mandatory for all the balls in each batch to be of more or less the same size for the to fry deeply and well.
  • You can roll out all the batches before frying them.
  • Heat Ghee. Once the ghee starts emanating fumes, drop the seedais allow them to cook well in the oil, till they turn a golden brown.
  • Remove them from the ghee and drop them on a plate filled partially with wheat flour laden so that the excess ghee can be absorbed. The flour can be later on used to make dough for rotis.
  • Once the seedais cool down they can be stored in a airtight container and used from time to time as a snack.

Here is a little tip to keep your savouries fresh and crisp till the last one is used up. Drop in a  piece of hing in the container in which you store them.

NOTE

Since the shape of the dish has the propensity to choke when accidently swallowed by little children, our tradition always makes one third of the portion of the dough in the form of a cheepi (that which can be sucked). The same dough is kneaded lightly into little thick sticks and fried so that they can be given to very small children.

 

 

Memory Vs Photographs


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Even as I saw the zillionth person clicking pictures or selfies and sharing them relentlessly, I inadvertently stepped into my personal realm of nostalgia. I remember that we did the most enjoyable things around our homes and with our families, but they were rarely photographed. Every evening, my metre-long tresses would be braided into a plait, and a tassel (kuchchu) would mark the end of it.

Long strings of jasmine buds would be woven around it. Once, a special day was earmarked for me to wear a moggina jade (a readymade pad with jasmine buds and an occasional rose fit on the back of the head and the plait). This red-lettered day was preceded by elaborate preparations.

My mom sourced fresh mehendi leaves, ground them into a fine paste, and applied it on my palms and feet before the event. The following morning, I was given a traditional oil bath and the fumes of frankincense were waved over my drying hair to perfume it. Then, I wore the traditional silk skirt, some pieces of antique jewellery, and got ready to get my hair braided and wear moggina jade. After receiving glowing compliments from all our guests, I was relieved of the same with equal care. I thoroughly enjoyed the exercise while it lasted, and have ruminated on it many times over.

As the years rolled by, I used to feel a little vexed with my parents for not having photographed me in my moment of crowning glory. I would be tersely told that the enjoyment was the reward, while photographing it would have amounted to merely documenting it. Their explanation used to irk me all the more because it sounded like a lame excuse for not having thought of it.

I entertained uncharitable thoughts about their miserliness until one day, when a family friend began showing us her holiday album.

The pictures were glossy and beautiful, but the smiling lady who was ever-present in all of them had little memory of the place or its distinction, or even the names of the other members of the group, because she was always grooming herself to look good in the shots.

It was then that I understood the meaning of what I had been told. A photograph of my long braid would have merely retained the visual. I might have been happy and proud of the picture, but might have relegated it to an album and put it away safely.

However, the fact that it was not photographed possibly preserved the memory of the smells and sounds associated with the event.

Surprisingly, quite a few of them who had seen me enjoying my moment in the sun also seem to remember it quite well, and have since shared it with their spouses and children.

It happened long ago. Few people wielded the camera then. Yet, special moments of the privileged were captured on camera. Since they were far and few, they attained the status of precious family and national heirlooms. Today, technology has made photographing a cake walk. However, we must remember that if we spend all the time behind the lens, we may not have memories attached to them when we look at them at a later date. Let us not miss the woods for the trees.

Spicy Healthy Delicacies from Curry Leaves


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The ubiquitous curry leaf in Indian cuisine simply cannot be ignored. Every delectable savory and salted item is invariably seasoned with curry leaves to improve its colour and flavour.

Those of you who have green fingers will vouch for the fact that, growing a curry leaf shrub can be a very demanding task, especially in the sapling stages. Besides turning the soil gently and watering it in a limited way, traditionalists have found that diluted sour buttermilk poured at the roots of the plant can improve its colour and flavor.

These leaves which are repertoires of iron supplements have therapeutic   values. Research has proved that these leaves influence lush growth of human hair and also plays a role in keeping its sheen and turning it jet black.

If one consumes eight to ten curry leaves very morning, it can control obesity and sugar levels. Yet most adults and children make it a point to identify these leaves and keep them aside thereby throwing a wealth of goodness away without a second thought. It will prove to be a good idea to grind these leaves and add it to the masala or gravy so that its intrinsic goodness is not entirely lost.

These leaves when cooked exclusively can turn into some very delectable dishes, full of the much requisite nutrients. These dishes when eaten with hot rice and ghee have been time-tested recipes particularly suitable for mothers to be both in the pre- natal and
post -natal period of time.

 

Curry Leaves Chutney
Curry leaves: 1 large bowl,

Urad Dal: 1 cup,

Red Chillies: 6

Hing: 1 Teaspoon

Salt:1 teaspoon

Cooking Oil: 1 Teaspoon
Tamarind syrup: 1 Tablespoon ( Soak a small lump of tamarind in a cup of boiled and cooled water for 10 minutes and extract a thick syrup of the same)

* Wash the curry leaves and allow it to dry completely on a dry towel.
* Heat oil in a pan and fry the urad dal, hing and red chillies till they are roasted completely.
*Run all the ingredients in the mixer till it turns into a coarse paste.
* Do not add water to the Chutney at any point.
*The Curry leaves chutney can be served with hot rice and ghee.A fresh salad or a raitha will complement this dish very well.

If one wants to enhance the shelf-life value of this chutney it can be done so with a little variation. You can substitute 3 of the red chillies with one teaspoon of roasted pepper a tablespoon of roasted jeera. You can follow the same procedure but use dry tamarind instead of the syrup. Make sure to tear the tamarind into little bits lest it gets lumped and interfere in the processing of the mixer.

Milagu Kozhambu/ Curryleaves Gravy

This traditional, and proven gravy not only helps out women during their pregnancy and nursing period but also transforms into a ready remedy for people suffering from constant bouts of cold and indigestion. This gravy can be eaten with hot rice and ghee as an appetizer at the head of a meal to smoothen the process of digestion for a couple of days. This food also can be an appropriate supper dish which relieves one of body aches and congestion of the lungs. Patients recuperating from simple flu, fever and other minor illnesses will find this dish a very  fine appetizer This dish has a long shelf life and can be kept in the open for a week and when refrigerated in air-tight containers can be stored upto six months.   .

Ingredients

Curry leaves: 1 large bowl,

Urad Dal: 1 cup,

Pepper: 1 tablespoon,

Hing: 1 Teaspoon

Salt: 2 teaspoon,

Til Oil: 1 large cup (For best results in terms of taste and effect do not substitute with any other oil)

Tamarind  50 grams,

Mustard:1 teaspoon.

 

* Wash the curry leaves and allow it to dry completely on a dry towel.
* Heat a little oil in a pan and fry the urad dal, Hing and peppers till they are roasted.
*Grind the tamarind along with all the ingredients in the till it turns into a coarse paste.

 

*Add some oil in the pan and allow the mustard and Hing to spatter and pour the ground gravy into the pan. You can add water from time to time in order to prevent it from sticking to the bottom of the pan.

 

* Once the gravy boils allow it to simmer for 15 minutes on a very slow fire after pouring the rest of the oil into the gravy.

 

* Once the gravy cools transfer it into an air tight container and it can be served with hot rice and ghee from time to time.

 

CURRY LEAVES  RICE

Ingredients

Curry leaves: 1 large bowl,

Peeled garlic cloves: 6

Urad Dal: 1 cup,

Red Chilli  6,

Pepper: 1 tablespoon,

Dhaniya 1 tablespoon

Turmeric:1 teaspoon

Hing: 1 pinch

Salt: 2 teaspoons,

cooking  Oil: 1 large cup

Tamarind  syrup:3tablespoons

Mustard:1 teaspoon.

  • Heat very little oil and roast the garlic, urad dal, dhaniya and pepper together and grind them together.
  • Wash and dry the curry leaves and grind them separately without adding water
  • Add little oil to a pan and toss in the mustard seeds, turmeric powder and hing.
  • Pour the tamarind paste into the pan, add salt and add the ground curryleaves when the gravy starts simmering.
  • Reduce the flame and add the remaining oil little by little and keep stirring the mixture for a while.
  • Just as the oil starts collecting towards the fringes add the powdered spices, bring to a simmer and put off the fire.
  • The Curry leaves gravy can be served with hot rice and ghee. Sautéed or deep fried papad will complement this dish very well.

The gravy can have a shelf life of about three months. The gravy tastes best when mixed with rice and allowed to soak up the gravy for at least two to three hours. If you make the gravy for just one time use, adding cut drumsticks or broad beans along with the curry leaves powder can add to the flavor.

 

 

FLAVOURED BUTTERMILK

If you have drying up or dried up curry leaves on your hands, do not throw them away. Dry them in the shade along with a handful of lemon leaves and couple of green chillies. When the ingredients dry up without retaining an iota of moisture grind them with a little salt and hing and store the powder in an airtight container. The powder can be used to flavor buttermilk instantaneously.

 

 

 

 

 

Did you know?

Curry leaves have divine connections.  There is an interesting folk tale which speaks about how the king Thondaman lined up a whole range of gifts for his daughter Padmavathi on the occasion of her wedding with lord Srinivasa. The gifts consisted of just about everything that a bride could need. Expensive clothes, jewellery, furniture, make up items, provisions, flowers, fruits, nuts and vegetables among other things. The king and his queen were proud of the rich array of their paraphernalia as they took the grooms mother Bakulamalika on a guided tour around the presents. When the king said that they had not spared a single item that could be possibly be included, Bakula gently pointed out that they had missed out on gifting their daughter something important. The royal couple went through the itinerary but could not zero in on the missing article. Then Bakula gently pointed out that they had forgotten to keep curry leaves which is a mandatory ingredient in most of our traditional cuisine!

 

 

 

Home Remedies For Menstrual Blues


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The monthly cycle can be a cumbersome affair to many menstruating women of all age groups. While seeking medical help seems to be the most apparent option, niggling problems can be effectively ironed out by taking a leaf out of natural home remedies used by our grandmothers and their grandmothers. It will surprise us to know that they managed to find hands on solutions to most hassles sourcing readily available ingredients off their larders. Here are a few tips that were largely used by them rather successfully without any side effects. It will be a good idea to know them just in case we want to ease ourselves or our kind as and when we need them.

Women who have painful periods can overcome cramps forever if they consume a teaspoon of fenugreek seeds soaked overnight in curd with a pinch of salt for forty five days  continuously on an empty stomach.

Consuming the plantain flower can do a world of good to the female of the human species. The flower contains the much needed home remedy for most problems related to the menstrual tribulations of women. These florets when cooked with dhal supplement the protein requirement quite adequately. There are certain ground rules for using the plantain flower as they can be a very sticky and tiresome process. For those of you, who are not familiar with the plantain flower, please note that each petal of the flower conceals more than a dozen florets. The first few petals which are a deep crimson could be discarded and only the florets are to be used in the given method. Once the petals appear to be cream in colour, the flower can be cut up as you would use any other vegetable.

If you happen to experience intermittent cramps or a dull continuous ache in the underbelly region rub a few drops castor oil in the area, the pain will subside. Repeat the process before your daily bath during the period to avoid more bouts of pain.

It is normal to have slightly bloated tummy before the period, if the condition continues post period add a little salt to a teaspoon of coconut oil and rub it on to your belly before your daily bath and leave it for ten minutes before washing it off.

Weakness, dizziness and low blood pressure syndromes during the period can be wiped away with a glass of pomegranate juice with a dash of lime in it.

Inability to eat on time or loss of appetite during the periods is usually a temporary phase. Consuming a couple of bananas and a glass of milk will supplement a nutritious meal and help us overcome acidity.

A full body oil massage followed by a hot water bath post the cycle can rejuvenate the body and mind by making it moisturized and supple.

Places of worship, Indian festivals, fasts and functions normally do not encourage the active participation of menstruating women for religious reasons. At such times ladies might like to advance or put off the cycle by a couple of days. Though one can use over the counter medication for the purpose, relying on natural home remedies will prove to be the best for one can be assured of zero side effects.

If you want to advance your period for some reason by four to five days start taking a spoonful of fried sesame seeds (til) along with a pinch of jaggery, til chikkis will also do the trick after the fifteenth day of the previous cycle.

If you are due for your period in a day or two and you are impatient to finish it off without it being an impediment to your schedule, two servings of papaya or pineapple will do the trick.

There may be times when you would want to defer the period by a couple of days. If there is time to plan it in advance, ensure that you have an oil bath at least three times a week. Refrain from the aforementioned foods which stimulate the menstrual cycle.