Horse gram crops are usually grown in drought-hit parts of India particularly in South India, and both the beans & hay are used as fodder mainly for horses. Since horse gram is considered a nutritional powerhouse, it is normally recommended for workmen or sportsmen who involve themselves in physically challenging activities, but for others it may be consumed in small quantity. So I used to make horse gram idli or dosa specially when my son actively participates in sports, and I also like to include horse gram into our diet during winter or monsoon as it is useful to keep our body warm in this season.
Raisina hills is the prominent landmark in India where our President’s housing estate (Rashtrapathi Bhavan), Parliament house, Prime Minister’s office and other government offices are situated. Dal Raisina is the signature dish prepared by the elite chefs in the Rashtrapathi Bhavan kitchen specially for VIPs & foreign dignitaries. Dal Raisina is a sumptuous lentil curry prepared by brewing assorted lentils & aromatic spices in lavish amounts of butter & heavy cream in slow fire for long hours. Recently it was cooked for unprecedented 48 long hours specially for the guests present during the swearing-in ceremony of our Prime Minster and his cabinet of ministers held at Rashtrapathi Bhavan.
Women of all virtues are regarded as goddesses in our society even today, it is a common sight in some families here that men treating his worldly wise mother as Sarasawathi, the goddess of wisdom & knowledge, his caring wife as Durga Devi, the goddess of strength & protection, and his lively daughter as goddess Lakshmi who brings in prosperity. Even our prime minister, a devotee of goddess Durga, inducted a righteous woman into his cabinet of ministers as the national defence minister. Ironically we could find several references in our ancient literature which stress the need for the respect of women in unequivocal terms. Thiruvalluvar, an enlightened sage lived in 300 BC, wrote about the eternity of values to be followed by kings, men & women in all walks of life in Tamil (the oldest language in the world) and compiled Thirukkural, the greatest Tamil literary masterpiece known till today. Interestingly he did not miss to highlight the women power in his classic text 2000 years ago as below:
Despite the fact that peanuts can cause ama (indigestion), my father, an ardent follower of Mahathma Gandhi, encouraged us to snack on peanuts even at the young age for 3 reasons: Peanuts are the only legumes grow underground, hence the rich sources of micro-nutrients than any other legumes; they are beneficial to vegetarians for being the greatest sources of plant-based protein; and it is possible to rid of ama while taking peanuts. Raw peanuts and roasted peanuts cause ama but not the steamed peanuts, so we avoid taking raw peanuts altogether but we take roasted peanuts along with jaggery, some spices, or herbs that aid in getting rid of ama. Generally we snack on boiled peanuts salad (sundal), a popular street food, specially during monsoon or winter and we also relish peanut candies, fried peanuts, etc. made using roasted peanuts.
It is quite hard to find someone who dislikes samosa, a scrumptious tea-time snack, with crispy thin layers of pastry covering chewy flavorful filling. Typically samosa is prepared by deep frying triangle shaped pastry sheets stuffed with vegetables or minced meat. But nowadays I switch to baked samosa as deep fried samosa have always been my guilt pleasures.
Ever since I underwent a course of detoxification procedures in an Ayurvedic clinic I realized that detoxification is as important as nourishment of our body. It is essential to keep not only toxins but also toxic thoughts & toxic people at bay for our well being. Since Ayurveda is popular for effective detoxification, I feel it is a good idea to include detoxifying herbs & spices by incorporating ayurvedic concepts into the detox diet. We all know that Ayurveda is pivoting on the principles of three major forces of energy vata (air), pitta (fire), and kapha (water) and we have a mixture of these energies (dosha) within ourselves and in our environment in different proportions at different times. Ayurveda believes that when any of these forces are out of balance (or exerted excessively on us) it causes disease, so it recommends us to take appropriate dosha-pacifying food (or avoid taking dosha-aggravating food) to reduce the effects of excessive dosha. You may refer the comparison tables below to understand how our body & mind is influenced by these forces.
I wish all my readers a blessed New Year full of happiness and health! In this new year I aspire to rise up, glide above my comfort zone and hanker after the recipes I never dared to try before. Now I have tried traditional boli that I enjoyed in my childhood days but I never had the courage to try. There are a number of varieties of boli prepared by South Indians, but the traditional boli is the most delicious boli I ever tasted in my life. Those boli were made thin, flaky, papery & large and stuffed with mashed sweetened lentils. It is really challenging to prepare perfectly shaped boli as it is made thinner than any other boli and hence it turned out to be a larger boli. Nowadays it is hard to find these traditional boli in the sweet shops here, they are usually made thick, chewy, greasy & small which I feel unpalatable.
According to ancient Indian medicine systems Siddha and Ayurveda, tamarind fruit is believed to have numerous healing powers. It is a quintessential ingredient of the commonly prepared south Indian curries like sambar, rasam, or kuzhambu. In a recent study it was found that we can largely reduce the loss of nutrients while cooking vegetables by boiling them in tamarind juice instead of plain water, which we have been following for generations. Besides we also make pungent tamarind soup (puli thanni) and sweet tamarind juice (panakam) that have been customarily served on the day of fasting for its excellent detoxifying property. Obviously tamarind juice or tamarind soup can be included into our detox diet which also aids in weight loss.
For centuries Indians have been enjoying the luxury of employing a battery of domestic helps like a cook, house maid, driver, gardener, etc. Nowadays people prefer to avail the services of Uber than appointing a cook or driver, but finding it difficult to manage their daily chores without the support of house maids. On the other hand house maids have been increasingly lackadaisical about their works in recent times. Some, especially the urbanites, may identify their maids in some way or the other with the poster shared in social media.
Despite the facts that moringa trees are known to attract pests and they are so fragile that they can not withstand strong winds, they are grown in almost every house to enjoy the benefits of nutritious leaves, flowers & pods. Normally we don’t allow children to go near this tree as woolly caterpillars found on it may cause skin hives when contact with their strands. It is a common phenomenon that branches of drumstick trees break apart and fall down during windy or rainy season.
Navarathri is a festival of worshiping the goddesses Parvathi (for creative power), Saraswathi (for wisdom) & Lakshmi (for wealth). Navarathri celebrations in Tamilnadu is incomplete without offering sundal (legume salad) to deities. I like to make karamani (black eyed beans) sundal for the soft skin & creamy texture. Today I used karamani of mahogany, peach & white colors and prepared 4 types of sundal.
Besides candies, chocolates, ice cream, ice pops, and other sugary snacks there were also healthy snacks like boiled peanuts & Palmyra sprouts, roasted corncobs, and locally grown fresh berries & fruits sold in our school canteen. All the children relished them as much as any other snacks like puffs, samosa, or chips during intervals or at the time of dispersal.
I am thankful to the creator of The Popeye show for motivating my son, a picky eater, to have a liking for insipid spinach even at his tender age. This cartoon show made my job easier to convey the importance of taking wholesome food and also made a small kid to understand a profound theory, “we are what we eat”. He did not like to take spinach with rice when he was a kid, instead he enjoyed taking plain spinach just like the great Popeye did.
Lord Ganesha is worshiped by Hindus in the same manner God Janus is regarded in Greek mythology. It is interesting to find the striking similarities between the two as they both hold the honor of being the first god worshiped in every ritual. I also like to start my day by listening to the hymn, Vinayagar Agaval, written on Him by the 14th century poetess Avvaiyar sung by the late legendary singer M.S.Subbulakshmi.
It is a common practice in the most parts of the world that people preserve bountiful seasonal fruits and vegetables by freeze-drying them in a freezer and use them all through the year. But on the contrary we, Indians living in a tropical climate, preserve them by drying under the sun as it shines here almost all the days of a year. Sun-dried (dehydrated) products have been used by us for both culinary and medicinal purposes for over 1000 years. Even the medicines recommended by Ayurveda, Siddha, or other Indian medicine systems have been traditionally formulated by sun-dried herbs or fresh herbs; fresh herbs are mainly used for external applications, or for making decoctions, etc., whereas dried herbs are used for making powders and tablets (chooranam).
Actually I am not a soup enthusiast and I like to take hot vegetable soup only in the rainy evenings or winter nights. Nevertheless I like the idea of serving simple yet wholesome soup & salad for dinner as it makes us feel absolutely satiated. Sweet corn soup with sprouted moong salad is one such hearty meal that can be prepared with little efforts.
I feel sorry for the children today that they are not able to savor our traditional beetroot relish as we did during our childhood days. It was a delightful experience for the kids to relish the beautiful reddish-purple beetroot puree infused with delicious flavors of native fruits served in the wedding feasts. Beetroot sweet pachadi, the most popular fruit dessert, was usually featured in every feast until few years ago. Nowadays vanilla ice cream with fruit salad takes precedence over this traditional fruit dessert.
It is a myth that bitter gourds (Balsam pear) are always bitter. Onions & bitter gourd share a similarity: they both have strong flavors when eaten raw and lose their flavors when cooked. Thus bitter gourds taste bitter when taken raw, when cooked its bitterness reduced by half, when deep fried they are slightly bitter, and when fried in low temperature for a long time bitterness can be totally eliminated.
It is really challenging to prepare piquant poriyal using mildly-sweet earthy-flavored beetroots. I tried various preparations with different ingredients to make beetroot poriyal more palatable, eventually I found that sauteing beet root along with garlic in coconut oil adds a burst of flavor and also adding pepper & coconut aids to spice up the sweet beetroots. I have also added nicely fluffed up yellow lentils along with deep red beetroot chunks for adding beautiful color and delicious texture.
If I feel exuberant and joyful I would like to please my palate with a delectable meal, and on the other hand when I feel anxious and stressed I would like to cook an elaborate meal as it succors to shift my focus of attention in a positive manner. In either case, my family gets benefited by enjoying a palatable meal meticulously prepared by me.
Spiritual leaders in India used to stress the importance of including white pumpkin in our diet regularly as it is considered Saatvik (meaning ethical, pure & vital) conducive for practicing yoga & meditation. Food plays an important role in achieving deep meditation because each food generates different effects on different parts of our brain. Saatvik food is recommended to calm the mind and to experience meditation.
My father never missed to treat me with a glass of delicious mixed fruit juice whenever he took me out for shopping during my childhood days. I still remember how I relished this refreshing drink particularly during hot sunny days. This fruit juice can be enjoyed by chewing but not by sipping through a straw as it was served neither diluted like juice nor concentrated as smoothie. My father always preferred to take fresh mixed fruit juice without ice & sugar, hence I got motivated to prepare fruit juice without ice (or ice cream) and to use unprocessed sugar in place of refined sugar. My father also made us to realize that taking the food made of assorted fruits, vegetables, grains, legumes, or lentils is essential for children’s growth as it prevents vitamin deficiency.
Generally I prefer to bake moist spongy cakes and drizzle them with honey, fruit juice, or chocolate syrup before serving, and they are healthier guilt-free cakes than the ones served with buttery sugary frosting available in the bakery or restaurants. Now I have baked a spongy cake using cornmeal & wholewheat flour glazed with jackfruit pulp dotted with cucumber seeds.
Few years ago I had a serendipitous encounter with an amazing fruit kudampuli while I was looking for a gut-friendly substitute for tamarind used in south Indian cuisine. Kudampuli (Garcinia Cambogia or malabar tamarind) is a rich source of an interesting chemical compound hydroxycitric acid (HCA). HCA is well known to western medicine for its astounding property to convert food into energy and also hinder the accumulation of fat in our body. Thus HCA extracted from Garcinia Cambogia is mostly used in the manufacture of weight loss supplements and they are recommended to treat obese particularly diabetics.
I feel it is more beneficial to take cornmeal than cornflakes for breakfast, so I prefer to make gluten-free cornmeal puttu and protein-rich green gram sundal for breakfast. Puttu is usually prepared using rice flour, but you may refer the table below to find out how cornmeal serves good for making puttu.
We normally celebrate every new beginning with sweets, but we follow a tradition of serving sumptuous meal consisting of 6 tastes viz., sweet, sour, bitter, astringent, salt & pungent on our New Year usually celebrated on the 14th of April. This tradition is being followed in our society to encourage us to embrace each season of a year. So we never miss to include bitter neem flower pachadi to our elaborate lunch meal specially prepared on the occasion of Chithirai Vishu every year.
As a child I hated few things imposed by my grandparents during our visit every summer. It was disgusting to find all our clothes reeked of bitter neem oil as they were washed using neem detergents. We also disliked to gobble up extremely bitter balls made of neem leaves paste forcibly given by our grandmother. But now I have been yearning for such eco-friendly chemical-free detergents suitable for my washing machine, and also I feel guilty to give de-worming tablet to my son as I am unable to persuade him to take the home-made herbal substitute available plentiful around us. Nevertheless I feel contented that I can prepare delicious soup using neem flowers that possess almost same properties as that of neem leaves.
Our traditional method of making pickles using raw mangoes, amla, lemon, etc. is a time-consuming process as these vegetables are left in the mixture of oil, spices & salt for fermentation for few days and hence a longer shelf life. But I like to make instant pickles that can be consumed immediately and has limited shelf life, besides I like to relish melt-in-mouth mango pickle unlike the conventional one made al dente.
Ever since I realized the weight loss properties of musk melons I started including them in my diet as much as possible during the entire summer. Generally musk melons are used to prepare refreshing juice or milkshake by adding milk & sugar (or condensed milk) but people, who are calorie conscious, would prefer to make guilt-free salad using musk melon to enjoy its health benefits completely.
It is really challenging for every mother to cook the vegetables that are her family’s bêtes noires to their liking. Yard-long beans (karamani) is one such insipid vegetable but is full of nourishment compared to the commonly used green beans. So it is impossible for us to ignore the properties of these beans and include tender green beans often instead of fibrous long beans.