Time-Off ...... & Panchmel Daal-Baati.

What a commentary on civilization, when being alone is being suspect; when one has to apologize for it, make excuses, hide the fact that one practices it - like a secret vice. ~Anne Morrow Lindbergh

No I ain't apologising nor am I offering any explanation. I know I have been away for some time....but to only replenish the spring within me that will never dry. I have taken time-off to retreat to my soul, my haven for rest. There are days in my otherwise chirpy & active life when solitude becomes a heady wine that intoxicates me with freedom. I am on a high !

Afterall its only in quiet waters that things mirror themselves undistorted.

My alone-time was not without people, yet not 'being' with them.....like the lotus flower that is amidst the muddy water yet is above it all....smiling to the sun...content being with itself.

How many times in our lives have we felt weary (not physically) about the fact that we have to keep appointments/dates, call so and so, greet, console, cheer, congratulate, finish the never ending list of to-dos, hit the gym, stay healthy, eat, cook, spend time with family and friends, go to church, play, seal deals, toil at the workplace,chill at a party.....et al.

And exactly how many times have we stopped ...shut the whole world out and be with thy ownself ?!! Its important....very important....for to be able to do all that we want to in our lives, we must take a break from all of 'it'. Trust me it works wonders. You are recharged...its theraupatic...and nothing beats this therapy. Talk to yourself....spend time with your own self, when we cannot bear to be alone, it means we do not properly value the only companion we will have from birth to death - ourselves.

And those who truly love you will help you with this. The highest task for a bond between two people: that each protects the 'solitude' of the other.

I am not trying to sermonize here, instead I am sharing with you all what I have attained in the past few days. I have been taking such "time offs"...for as long as I can remember...earlier it was more so unconciously and on hindsight I knew I was cut off from the universe when my mom used to ask me "whats wrong? has someone scolded you...or have you been hurt etc etc."; for she was worried her talkative darling was suddenly quiet.However she was instrumental in showing me the way to 'satsang'.

"Sat" means august and "Sang" means company.

These breaks became more evident when I started attending satsangs (translation: the company of learned men and women) every other Saturday. I am not someone who will renounce the world to attend religious gatherings for hours...infact I am not a religious soul. This particular satsang that I attended however was different...it did not stress that I had to pray everyday, or fast, or give offerings to Gods and Goddesses; it just suggested that I take time off to watch my deeds, my actions, my words, feel proud that He has created me, revel in the joys of humanity, respect myself for I am His child, truly love myself above all....for if I did that I would love all....this isn't selfish ...but selfless love.

I cannot put into words something that is so deep that it needs to be felt rather than heard/read.

By all means use sometimes to be alone. Salute thyself; see what thy soul doth wear.

~George Herbert

Keeping with the "simplicity" , I share with you this recipe. Its a typical Rajasthani dish, made from simple ingredients that the desert belt has to offer.
Rajasthani food was not created in a day. It evolved over the centuries of royal governance of the Rajput Maharajas for whom a lavish lifestyle and lots of good food was as important as collecting revenue from their subjects.
There is scarcity of water and fresh green veggies in the state of Rajasthan, so it is preferred to use milk, butter milk and butter in larger quantities to minimize the amount of water while cooking food.
Out of all the Rajasthani dishes, dal bati churma is perhaps the best known.

Panchmel Daal and Baati

Panchmel Daal:

This is a lentil curry comprising of five different pulses. Hence the name "panch" (five) "mel" (meeting) , meaning meeting of five varieties. It is highly nutritious and full of protein. Those of you who are watching your weight can binge on this without guilt...just skip the ghee/ clarified butter.

Ingredients-

1/3 cup split bengal gram/chana dal
1/3 cup toovar/arhar dal
1/3 cup masoor dal
1 tsp urad dal/split black lentils
1 tbsp whole moong/mung dal
3 teaspoons chilli powder
1/4 tsp turmeric powder/haldi
1 tsp coriander/dhania powder
1/2 tsp garam masala
3 cloves
2 bay leaves
1 tsp cumin seeds/jeera
2 green chillies, slit
a pinch asafoetida/hing
2 tsp amchur/dry mango powder
2 tsp tamarind/imli pulp
3 tbsp ghee/clarified butter
salt to taste

Method-

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
Serve piping hot.

Baati:

As the name suggests, baati in Hindi means a bowl, as this part of the dish resembles a bowl. For this you need thick ground wheat flour. If you’re getting freshly ground wheat flour , then you can specifically ask the person to grind it to make laddu bati ka atta.
If thick or mota atta is unavailable, you can go with the regular atta/whole wheat flour, but mix three cups of atta, with 1 cup of suji/semolina to make it thick, as that’s the consistency we need to prepare baati. Traditionally, baati is prepared on earthen ovens, with dried cow dung cakes burned as fuel.
However we will prepare it using the trusted oven/gas stove.

Ingredients-

3 cups – atta/whole wheat flour
1 cup – suji/semolina
1 cup – ghee/clarified butter
lukewarm water
salt

Method-

You need to make soft dough out of the atta and suji mixed with salt, ghee and lukewarm water.
Set aside for half an hour.
Make lemon sized round balls with the dough.
Bake them in an oven on 170 degrees C (approx), till it browns and forms a crisp crust.
Now, if you so desire you can roast it on the gas stove slightly with the aid of tongs, just so that the crust becomes crispier.

Dip in clarified butter/ghee, and serve with panchmel daal and mirchi ka achaar/pickled jalapenos/chillies.


Enjoy!

Cheeky Chikoo Smoothie..for the Maman and Gourmand Smoothie/Shake Recipe Contest!

An excerpt from our life; the morning of April 28th 2009.

DH: “Hun I don’t want to have anything for breakfast…not feeling like it.”

Me: “ What…not again…I am not letting you go till you have breakfast…it’s the most important meal of the day.”
DH: “In that case just give me liquid breakfast…one of your fruit smoothies/milk shakes…you have chickoos in the fridge..right?!”

Well that is how the Sapodilla fruit smoothie came about. In my quest to provide wholesome nutrition (without tipping the balance) to ourselves,at breakfast. Here is my Cheeky Chikoo smoothie (pardon the pun). ;p




I am a fruit-person (from the dessert-first type category). If you are a regular reader ….you would know the concoctions I have made using fruits.
Try my Austrian Walnut-Strawberry Torte, or spoon out my Bluberry-Papaya Syllabub, or my prize winning Persimmon & Walnut Croquants Trifle, or the Dragon fruit brownie in true fusion style, the Berry Jam, or the more recent Alphonso milk shake...to name a few. I love fruits and I love having them plain as well as in innovative forms.

I added a little ground almonds to this smoothie to make it healthier and it imparts a beautiful nutty flavour to the drink. Since the chikoos were extremely sweet I did away with the sugar too. It’s a simple, no-hassle smoothie prepared in a jiffy.
(Ideal for working couples with/without kids, especially if their significant half/child doesn’t like the idea of having to ‘eat’ breakfasts.)

The fruit of the Sapodilla tree is called Chikoo /Sapota in India.
The use of ripe chikoo in our diet gives agility and freshness.
It activates the performances of intestines. It eliminates the excessive bile in the body.
Infact the Ayurveda has held this humble fruit in high opinion…just do a google search and you will know what I mean.
It is one of the few fruits that have edible skin. I just wash them and slice the ripe brown fruit. However I skip the skin when preparing my smoothie/shake.

Not many of us know that the latex extracted from the chikoo stem forms the base material for the chewing gum.

Cheeky-Chikoo Smoothie

Ingredients-
2-3 ripe medium sized frozen chikoos/Sapodilla fruit, washed,peeled & de-seeded
1 ½ glasses skimmed milk, chilled
1-2 tbsp sugar (optional)
3 tbsp ground blanched almonds (which I keep ready in the fridge at all times)


Method-
In a blender puree the chikoo fruit with the ground almonds. Now add the milk with sugar, if using.
Blend on high and serve chilled.
This smoothie is pretty filling and a glassful only keeps you satiated till lunch.

Update: I have edited this post as a few friends wanted to vote for my drink for the contest. However thats not happening as I am not listed. Just a tiny glitch in the contest rules and my entry. No problems. Thanks all ..anyways!

Sincere apologies....with the 'King of all fruits'.

Friendship isn't a big thing - it's a million little things.

I know I am very late in posting this, but trust me when I say that I have been extremely tied down with home-shifting, either family and friends visiting over or we making courtesy calls. (Infact as I write this post my hub's busy booking tickets for another trip in May.)

There have been festivities but not without certain mishappenings innundating all this time. In the past month I have seen the frolic of a 'mundan' (a hindu ritual where the kids head is clean shaved) of my nephew, starkly contrasting the deep anguish followed by nervous calm when my maternal uncle lived through a major cardiac arrest.

In all this flurry I admit to have ignored my 'virtual' home and friends. All the wonderful endearing comments and concern as to how I am and whether I am doing fine makes me guilt ridden. For all those who showed concern and who remembered me in my absence, who support me always....I seriously love you guys! You all rock!!

Please accept my apologies though.

Quite true that friendship is a million little things.....a million kind words/thoughts lighting up my day!

It was a love affair long before we knew what love was. They were golden, dripping with a heavenly juice, fleshy and aromatic. As kids we didn't understand why we could gorge on them just once a year, but were happy just to be able to dig into them. The perfumed 'Alphonsos', the green 'Dasheharis', the succulent 'Chausas' and the golden skinned 'Langdas' (I am still intrigued why its called a 'langda' which means crippled), gleaming in their jewel tones - red, yellow and dark green.Decades later, the mango still has such a magnetic hold on my generation. Is it because it is so much more than a mere fruit? It represents a rite of passage, a time of giddy childhood, of endless summer days and life stretched into infinity - an unending field of gold, an abundant orchard of luscious mangoes dangling from countless shady trees....


Mangoes are ephemeral - here today, gone tomorrow - so many Indians hoard them and have found ways to keep the gem-like fruits with them as long as they can. Green unripe mangoes are pickled in so many different ways, to be drawn out in the cold of winter, to be relished - summer relived. Another delicious pickled treat is mango murba - mangoes marinated in a sweet sugar sauce, with garlic and black onion seeds. It's a real comfort food when eaten with a bowl of kichdi (rice gruel) or a chappati - you can feel all's right with the world. For a full-blooded Indian, any time is mango pickle time, and a dollop of ambh achaar enhances any meal.


Where did this wondrous fruit come from and why does it have such a hold on the Indian psyche?

The earliest mention of mango, Mangifera Indica, that means "the great fruit bearer," is in the Hindu scripture dating back to 4000 BC. The wild mango originated in the foothills of the Himalayas of India and Burma, and about 40 to 60 of these trees still grow in India and Southeast Asia.

The mango is a member of the Anachardiaceae family which includes poison ivy, cashews, and pistachios.

So passionate are modern day Asian Indians about their most adored fruit, the cultivated mango, that during mango season in India, families actually argue heatedly about which of the many varieties is best for their favorite mango dishes. For the rest of us, we're just delighted to welcome mango season ( the only good thing about the otherwise sweltering heat), enjoy the luscious tangy fruit that dribbles down our chins, and leave the fistcuffs out of it!

According to M. Varadrajan, author of The History of Tamil Literature, the eye of a woman is compared to a tender mango cut in half, with the stone being the pupil of the eye. Alexander the Great was a big fan of Indian mangoes and The Mughal Emperor Babur called it "O Fairest Fruit of Hindustan."

Alphonso Milk Shake
Ingredients-
1 medium sized alphonso or any mango of your choice
1/2 litre of skimmed milk
2 tbsp sugar (adjust according to sweetness of mangoes)
a pinch of ground cardamom

Method-
Blend all the ingredients together in a juicer/blender.
Serve chilled with cubes of golden ripe mangoes.



Folklore

India is a country rich with folklore that sometimes becomes woven into cultural rituals as well as religious ceremonies, and it's little surprise that it's India's national fruit.
It is said that the Buddha was given the gift of a whole grove of mango trees where he could rest whenever he wished. From that time on the mango tree was held in awe as capable of granting wishes.
So revered is the mango tree in its home country that it has become a symbol of love.

(A symbol of the love and adoration I have for my readers/friends and well wishers. I thus offer this exotic fruit as apology.)

Offerings of mango leaves are presented at wedding ceremonies, a ritual that guarantees the couple will bear many children.
In the villages there is a powerful belief that the mango trees grow new leaves each time a son is born. To herald the new birth to their neighbors, doorways are decorated with mango leaves.

Old Sanskrit writings reveal a legend of deep love and beauty that sprang from the mango tree. It was the daughter of the sun, Surya Bai, who transformed herself into a golden lotus to evade persecution of an evil sorceress. The sorceress became angry when the King of the land fell in love with the beautiful lotus, and she burnt it to ashes. Good overcame evil when a magnificent mango tree sprang from the ashes and Surya Bai stepped out from a ripe mango that had fallen to the ground. The King instantly recognized her as his long lost wife, and the two rejoiced.

Health Benefits

Revered not only for their exotic sweetness and juicy quality, mangoes are known for their many health blessings. They contain an enzyme similar to papain in papayas, a soothing digestive aid.

In India mangoes are used as blood builders. Because of their high iron content they are suggested for treatment of anemia and are beneficial to women during pregnancy and menstruation. People who suffer from muscle cramps, stress, and heart problems can benefit from the high potassium and magnesium content that also helps those with acidosis.
One lab test turned up rather startling results that raised mangoes to the "highest perch." Mango juice was poured into a test tube that contained viruses. Shortly, the viruses were destroyed.

The Northern Pride & Daal Makhaani (Lentils in Creamy Sauce)

India is such a vastly varying country, in terms of weather, landscape, cultures and ofcourse food. Although all Indian kitchens will stock almost all the same spices and condiments, what element is used often and more commonly in a particular kitchen will depend on the region. So while coconut (in all its form) will be a common thing in the south indian pantry, mustard seeds in east indian cupboards, peanuts in the west and curd, invariably used in west indian kitchens.

Daal Makhaani is the staple of the North Indian people. It is lentils cooked in a spicy and creamy curry/sauce. Pulses are a highly nutritious food group comprising beans, peas and lentils, it is essentially filled with rich proteins and fiber. It is very good for growing children owing to its rich nutritive value. This dish is extremely popular not just in North India but elsewhere as well.
Its the new Chicken Tikka Masala of the world,when it comes to Indian cuisine.

I have my "northern connections" too.
My paternal grandfather was a native 'zamindaar' (landlord/gentry) of a village in Northern India. As a child, a visit to our ancestral (need I say palatial) home was eagerly looked forward to during vacations. We would choreograph (?) dance moves in the humongous chowk in the middle of what looked like six fortresses joined together by corridors and beautifully architectured walls. With four wells in the backyard and a porch you can't see the end of, this was a great place to play hide-and-seek, and would take days (may be weeks) to find one another. It was only inevitable that we kids were counted before and after each meal by my aunt...lol.

I remember clearly, the farm-lands with the squishy mud, I did not want to set foot on, the heavy bucket in the well, which I could not draw without two more adults helping me,...... the smell of the burning charcoal, on which the daal makhaani was cooked slowly for hours by the cook, while she hummed to herself. The aroma of the ghee (clarified butter) and garam masala brought us to the kitchen all the time. We kids hadn't seen anything other than gas stoves in the city, so the charcoal, the mud stove, the huge couldrons were all too amazing for us.

Whenever I make daal makhaani, I am reminded of our village and the rustic beauty of all things there. This is my version of the traditional daal makhani.








Daal Makhaani

Ingredients-

1 cup whole urad/black gram lentil
1/3 cup kidney beans/rajma

1/2 cup whole green moong dal
1/2 cup masoor dal
2 tbsp whole red grams/chana

(all the above lentils need to be soaked overnight)


2 tbs grated ginger
2 tsp coarsely ground fennel seeds
1 tsp red chilli powder (accord to taste)
1 tsp. turmeric powder

1/2 tsp dried mango powder or dried pomegranate seeds
3-4 tbs. ghee/clarified butter or oil (I use ghee + olive oil, to make it healthier)
2 tsp. cumin seeds
a large pinch of hing/asafoetida
1 tbsp minced ginger & garlic
1 medium onion,finely chopped
2 medium tomatoes, finely chopped
1 tsp. Garam Masala
1/2 cup fresh cream. ( you can use low fat yogurt)
2 tbsp chopped coriander leaves (for garnish, optional)
Salt to taste
approx. 8 cups water (to cook dal)



Method-

Cook the already soaked dal and rajma in 7-8 cups of water with salt, red chili powder, fennel seeds powder, turmeric and grated ginger till all the pulses are cooked and soft.
(Pressure cook for 5-6 whistles--recommended, if you are in a hurry like me).
Lightly mash dal and rajma mixture, keep aside.

In a wok, heat the olive oil and ghee (equal proprtions). Add the cumin seeds. Once they splutter, add the onions and pomegranate seeds.
After the onions sweat and are browned, add the tomatoes, ginger-garlic paste and asafoetida.
Add the garam masala. Stir and finally add the cooked daal to this.
Mix well. Now add the fresh cream and stir.
Add the salt to taste. Sprinkle with freshly chopped coriander.

Serve with tandoori roti, paratha ,naan and/or plain rice; with a dollop of butter/cream, if desired.
Note:This is one of those dishes where you can't compromise on flavour, hence I don't pinch too much when it comes to the ghee or fresh cream. (Its once in a while indulgence)!!


I would like to send this special dish for a very special event BloggerAid: Because We Can Help.
Giz (of Equal Oppurtunity Kitchen), Ivy (of Kopiaste) and Val (of More Than Burnt Toast), joined forces to raise awareness and money for the World Food Programme of the United Nations' frontline agency in the fight against global hunger.

You can join in too just like I did.

On a similar note : Today, one of the wings of our ancestral home in the village is used for a great cause. It houses a school where all the village kids go to study and receive free lunches....one of my grandfather's few wishes fulfilled!






And most of all, I share this with Suganya (of Tasty Palettes) whos' the gracious host for the sixth helping of the My Lugume Love Affair started originally by Susan (of Well Seasoned Cook) as a monthly event, but which now is on its 6th edition and has hosts lined up for next year already. :)

I also offer this to Trupti (Recipe Center) who is hosting Winter Treat Event.



I send this to Lore of Culinarty, for her monthly event

Prize-Winning Squash Vadas (Steamed Squash Dumplings)

warm your body by the fire

let your spirit be at peace

warm your heart with friends

rest a while your soul at ease

warm is the feeling of our joy

we're drawn together you and me

warmed by the season's cheer

so sweet we singin in harmony

This is a very special post for a special someone, who has the strength and courage to smile in the face of trouble. Someone who faces the worst fears with a smile...Barbara, who I met just today in this virtual world of blogging; and who has floored me with her strong yet loving demeanour. Going through her chemotherapy...she still takes time to enjoy the beauty of life and all it has to offer.

Two of her friends, Bron (of Bron Marshall) and Ilva (of Lucullian Delights) are sending her a 'virtual hug'. I wanted to send one too.

So here I am sending her way a small token of love. This recipe is made from the seasonal squash and is steamed not fried, so its healthy and filling.

Infact this recipe of mine had won me the 2nd runner up place in the recently held Hong Kong food festival at Ngong Ping here. It was marked on originality, creativity and minimality of ingredients alongwith ofcourse the health and taste factor.

I used organic squash as they are easily available in this season and the chives-tempering adds the necessary zing to the otherwise humble dish.Its healthy, filling and nutritious.

I am all about simplicity in food without forgoing on taste or health.Hope you enjoy it as much as we do.

Heres' the prize-winning recipe for a heart-winning soul. :)

Squash Vadas (Steamed Squash Dumplings)

Ingredients-

2 cups finely grated squash

1 tsp salt (to taste)

1/3 cup bengal gram flour/chick pea flour

1/2 cup whole wheat flour

1 tsp baking soda

2 tsp cumin powder

1 tsp ground ginger powder

1 tbsp oil

For tempering-

2 tbsp oil

1 tbsp finely chopped chives

Method-

In a bowl mix the grated squash with all the other ingredients.

Mix well.Add a little water(if required)and knead to form dough like consistency.

Break a piece and make small ping-pong sized balls,using your palm.

Place in a lined steamer for 15 mins. The dumplings will double in size.

Cool for a minute.

In a wok, heat 2 tbsp oil. Add the chives, once the oil is heated. Finally add the vadas/dumplings into the wok and toss lightly.

Serve with ketchup or your favourite chutney.

Nutritional Information-

This dish is as healthy as it can get, without compromising on flavour/taste.

It is made with the seasonal(winter) vegetable squash which is beneficial to the evironment, as seasonal produce are the best from nature and good for Mother Earth.

Ths dish is steamed not fried, so no trans fat.

It has whole wheat flour and chick pea flour, which give fibre and protien, respectively to the dish.

The recipe calls for ginger which as per 'ayurveda' cures flatulence and aids digestion.

It has cumin which reduces the risk of stomach and liver tumors and has antiseptical properties.