Tag: food

Posted in food as therapy..., Welcome to my blog!

Fresh Fruit Juice Kings

Posted on by veeskitchen

Nobody can make fresh fruit juice like us Indians. In Maharashtra, after Shirdi, on way to Shani Shingnapur, came across one whole village having sugarcane juice huts with the sugarcane being pulped by oxen, in one side of the highway, in mini grinding mills. Such a rustic setting it was as we relaxed in the hammock like cot (typical in Indian countryside) sipping the sugarcane juice filtered, with no additives added, and handed over to us. No ice cubes either. It was heaven really.

This week I was walking through a street near the famous Kapaleeshwar temple in Mylapore. Forgot my water bottle. Little apprehensive, dared to go for fruit juice in a shop to quench my thirst. I fear contamination in juice shops that’s why. The girl who was there said, they added no water or sugar. Instead with any fruit over there, they added freshly pulped sugarcane’s extract.

I chose orange juice from the menu. The girl did not pulp the entire sugarcane. The long cane was already in the mill. She ran it just for a minute and showed me the blender jar where she collected the necessary volume of sugarcane extract/juice. Probably the sugarcane is to serve a number of customers that day! To this sugarcane juice, she added two peeled whole oranges big size. Then she gave a pulse of 30 sec in the blender before filtering the juice concoction. What a taste that was! Imagine orange juice blended with natural sugarcane, sans water and sugar and no ice cubes. Never had anything like that in my life before this! It was served in a tall glass to the brim. Sugarcane normally gives me soar throat so I was a little worried. Also the place was only so-so. One whole night I waited for cough or cold to set in! Thank god, no infection I caught on. No wonder. The girl did not even use a glove. But she put the entire two oranges peeling them in front of me into the blender jar. The sugarcane extraction was also direct in front of my eyes. I needn’t have feared. This power packed and yummiest freshest juice cost me sixty rupees that’s all.

Then I wished I could have gone for pomegranate (90 rs)or apple or sweetlime or mosambi. All these I am reserving for future dates!

Mylapore with its congested streets is a heaven for vegetarian cuisine. If I have to have residence there in present times, I don’t have to cook at all! Cheap and best!

Posted in food as therapy...

Appetizing African Food!

Posted on by veeskitchen

Huge fan of Ethiopian cuisine here. Every time I go to the US I don’t miss eating out at Ethiopian restaurants. Curious, interesting menu on cards. Food is amazingly similar to south Indian, nutritious, sumptuous, yum, and so laboriously prepared. Value for money, no junk food. Highly recommended.

the unbeatable Ethiopian tea
my vegetarian Ethiopian platter

Simply love their Injera breads that are fermented to heavenly perfection. Made of maize flour, the staple African foodgrain? After almost 2 months in the US that’s what I desperately needed ! I chose the Ethiopian restaurant over Indian which is very expensive. Injera reminds one of dosa. The Shiro or the red chutney is typically like what we call ‘thokku’ or ‘thogaiyal’ in Tamil . In reality it is lentil chutney made spicy. What we call ‘paruppu thogaiyal.’ The spinach, the mixed veggies everything tastes like Indian. Spice level is left to your choice. Ethiopian food is so original, flavourful, seasoned with native spices, and is very affordable. Healthy as well. I opted for vegetarian fare but family had meat which they said was too good. I have eaten at a few more African restaurants that I don’t remember much about. I can only recall that every single one of them was GOOD. Authentic African recipes, sometimes simple (like their bread) and sometimes elaborate cooking very much like our Indian curry. Delicious. NEVER MISS THE EHTIOPIAN TEA POT! Runaway hit! However don’t expect the KFC McDonald Pizza hut Coke Pepsi culture to understand anything substantial, deep and meaningful in the real sense.

A dozen Ganeshas of various sizes greeted me in a 100% vegetarian Mexican restaurant. In most Mexican restaurants I find Lord Ganesha idols everywhere. Food was great here too. I really don’t care for the names of the dishes. I left the ordering to my family and only made sure that everything was indeed only vegetarian.

I come from a culture that is 10000 years old at least. We are the only unbroken continuous surviving civilization in the world. All around us the Mayan, the Greek, the Egyptian, the Mesopotamian all floundered. Only Hindu civilization survives to this 21st century and will survive to eternity. We appreciate and respect the goodness and uniqueness in every culture. That is how we grow as civilized humans. Beautiful Africa and Africans. African cuisine differs from border to border. Signature menus. The choice of breads and the accompaniments give one an idea about the healthy lifestyle of their local culture. Even the art on display in the restaurant served as a treat to our tired eyes.

Posted in Economic, Socio-Political

Why small families are good for the nation.

Posted on by veeskitchen

Disclaimer: Before writing on this, I would like to state here that I am against no particular community or individual. I am merely stating this from the point of view of India, the most populous nation in the world with 1.4 billion to feed. We are all entitled to our perceptions.

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A Kerala friend who is a meat eating Hindu was telling me how as a small family they need to suffer. There are ports/sea coasts/backwaters in Kerala where you can get freshest catch of fish, just about to be frozen. This is that very morning’s catch mostly. There are markets where the meat is freshest and not frozen. The friend lives with her husband and two adult children. Whenever she goes for getting meat or fish in the market especially on sundays, says she, she can’t get good deals because, there are some ‘peaceful’ families with 5-6 kids who want the meaty (pun intended) portion for themselves. With adults such as parents, grandparents in typical joint family system, the size of these families may come to 10 or 12 or more. What happens in that event? Even if my friend who is nuclear family has the resources to pay for HER cut of meat/fish, she is DENIED that little legitimate portion of hers because, there are bulk buyers for the fresh meat and fish. Huge families with 10-12 members and half a dozen children, pay up and take the best cut. My friend is left to crumbles. Says she, this is the plight of all Hindus left to the leftovers even if we can pay fair price for what we want. The sellers in the markets naturally want to close a single big deal and wind up. Half a dozen or a dozen of big families of peacefuls take everything leaving literally nothing to smallest families other than crumbs. Big families buy from markets the way restaurants may shop for their daily groceries/meat: wholesale. She was happiest during the demonetization drive because the big buyers did not have the usual 500 rupee note bundles to pay cash and lift the fish basket right from the fishermen. It was the only time she says she ever got a fair deal competing with big buyers, as a middle class wife.

So the questions we have here may be:

  • Just by sheer size of family should one be entitled to larger portions of consumption?
  • Take the case of precious resources such as water. A family with half a dozen kids uses far more water than a family with 2 kids. Even if the bigger family may be able to pay the bills, is that even fair? With extra consumption of water, the bigger family is raising the rate/price of water for small families as well. Over consumption can lead to shortage for everyone. So how should one distribute resources in that case? Both a family with 2 kids and a family with 6 kids, let us say, can only receive 10 buckets of water per day. Its left upto you how you manage the water usage. The reason that the bigger and richer family can afford to pay is IMMATERIAL. The small families and the lower middle class families can still afford to pay their fair bills, provided artificial scarcity for water is NOT created by the big unfair consumers pushing up rates. I think this is how societies must function to ensure social justice to everyone. Everyone should have an equal stake in the pie.
  • This same rule about consumption of water also applies to electricity, gas and other resources that we all pay and use for making our lives better. Suppose someone is earning monthly salary of 100,000 rupees and another one earning mere 10,000 rupees every month. What gives the wrong sense of entitlement to the richer guy to imagine that he can use more of water or electricity or gas than the poorer guy when both are willing to foot reasonable bills for modest/rational consumptions of resources.
  • Suppose the kids of the 6 kid family are doing great in academics. Why should 6 kids from one family be allowed entry to elite institutions in the country with scarce resources denying others their spots. Even if the small families may produce mediocre kids, still their 2 kids must be able to win a merit place in universities, competing with the 6 kid family.
  • The impact of larger families on real estate is horrendous. Suppose the 6 kids buy properties in the city on growing up. Unnecessarily the real estate prices shoot up for everyone. The smaller families have to cough up astronomical prices, the result of a needless competition.
  • Only the sky and air and sunlight and moonlight are free for consumption for all family sizes. Rest are all chargeable.
  • Its wrong sense of entitlement on the part of bigger or richer families to assume that if they have the economic capacity to buy something, they can take possession.

Hindus with small families of 1-2 kids mostly and rarely a third kid therefore face unfair deals everywhere. We are a declining population today – increasing at a decreasing rate. We are losing out to the population j*h*d. This is the sordid truth.

Land ceiling was introduced in India in the early ’70s when most of the wealthier/landed families gave up their real estates voluntarily for redistribution to small/marginal farmers, rural artisans, and urban poor and the landless. The next land ceiling act is long overdue in India. Amassing of wealth started right after the 70s once again. We need one more correction very badly in current times to ensure that everyone has a toehold in the metro cities and not just the old rich or the new flashy rich. A similar act for family planning will also go a long way in preventing the over exploitation of resources by select few who can buy out anything and everything with their economic capacity. Those of us Hindus with limited family size feel cheated at the end of the day.

Google BHOODAN MOVEMENT and Acharya Vinoba Bhave who campaigned the movement. Bhoodan means ‘land donation.’ It was a nonviolent, bloodless movement when the landed gentry came forward voluntarily to donate land to the landless in the country. Vinoba ji was Gandhiji’s disciple who followed in his footsteps. He ushered in a revolution in the country which is unparalleled in world/Indian history thanks to which the rural population in India have a chance.

Some snippets from Google:

What is the significance of Bhoodan Andolan in agriculture sector in India?

The Bhoodan Andolan was the brainchild of (Vinoba) Bhave who wanted to redistribute land from landlords and wealthy zamindars to landless agricultural labourers. Bhave hoped that these labourers would be able to use this new land to practice subsistence cultivation and empower themselves

The Bhoodan movement successfully collected over 4 million acres of land through voluntary donations, with some of it being distributed to landless families. It raised awareness about the issues of landlessness and inspired discussions on land reforms in India.

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For me, a strong believer in social justice but not necessarily a Marxist/communist, limited natural/manmade resources must be distributed free and fair that everyone stands to benefit from them and nobody is excluded from enjoying what is their birthright.

Posted in food as therapy...

Its the Methi-Dhaniya-Pudina Season!

Posted on by veeskitchen

May be not a gourmet chef but I love my simple sumptuous cooking with basic desi ingredients including aromatic native spices, and array of vegetables that are the natural bounty of this vast and varied Indian subcontinent. Any woman busy in her kitchen with pots and pans can swear by this October to March season dedicated to pursuers of culinary skills and interests ! This is the time when the fenugreek leaves (methi), coriander leaves ( dhania) and the mint leaves (pudhina) look lushest and greeny green without drooping or drying up! Nothing like coriander to garnish your dishes. That is one super Indian touch to curry. Methi is India’s magic food. Or one of India’s magic foods. Methi leaves are the evergreen crush of India! – we use methi in everything from parathas to dal and rice and curry. Even dried methi or fenugreek leaves (called Kasuri methi) are used in summer or off season for flavouring our dishes. Slightly bitter, with proper mixing, the methi can lend exceptional taste to our dishes. Methi leaves are my favourite, as my signature dishes include the methi-daal a top family favourite. Enjoying this season which is also the peak time for fresh green peas harvest. Also are there the double beans, the soya beans, the rajma, the butter beans – the entire beans family none of which you need to soak. Everything comes in pods that you can peel and stock up in freezer for the months to come. So that is what I do. Never buy frozen peas. For that matter I am that housewife who can afford fresh vegetables and need not have to live by the frozen groceries. The veggies are freshie fresh in India in these 5-6 months. In fact our roadside makeshift shops over pavement don’t even have refrigeration facilities. Our street vendors with push carts and some carrying the greens etc., on their heads on woven basket have it all the freshest. In Chennai I get the day’s plucking from that very morning brought door to door by street vendors in handle carts or baskets from surrounding villages in the range of 100-200 km. We get fresh desi A2 cow milk now patented by the US (with no native cows producing A2 milk) that even on refrigeration will spoil within a few hours. Many of us opt for this milk . Fruits in this climate are inviting as they never shrink or dry up! The cherries are here in purple and blood red. Best of it all is that, all are refrigeration free even in our warmer tropical country with mildest winters. The whole of India and why, even the entire world, may be blossoming so vibrantly with a variety of yields from trees, plants, creepers and climbers in this second half of the year. Of course the except may be the icy cold snow filled regions of earth. Fragrant flowers are in full bloom in monsoon countries. India is one super flower country. We have a stunning range of scented flowers from paneer rose to jasmine and hibiscus and oleander for pujas. May be Gods descend in these six months from October to March to Earth. Which is why the entire plant is resplendent with fusion of colours. The evening walks in parks will be pleasant. Here in middle east, the weather is just right crisp chill with sun kissing our skin warmly. Beautifully outdoorsy weather, just too perfect. Restaurants have outdoor seating in this part of the world unlike the colder Europe or America when summers see the patios filling up with guests for dinner.

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METHI IS THE LOVE OF MY LIFE HAHAHA! Methi roti, Methi Aloo curry, Methi pulav, any Methi subji for me any day any time!

Decided to add Vendhaya Keerai (fenugreek dal) Paruppu recipe which is our family favourite. In my in-laws home when I was newly married, I was taken in by surprise by the curious kind of taste they had in veggies. Their recipes were different. I picked up my love for Vendhaya keerai from them that I didn’t capitalize on earlier during my Mylapore days where the markets used to have them in loads.

This following blog post of mine is originally dated Sep 27, 2012. Here we go.

Vendhaya Keerai Masiyal (fenugreek leaves-lentil mash) (methi-dal in hindi)

September 27, 2012

This is one of my tastiest dishes and most cooling and nutritious dish i must say.   Most healing one too.   Because if anyone has stomach ache or cramps due to body heat, we normally gulp a spoon of fenugreek seeds here with water that instantly reduces the body heat.   Fenugreek leaves with lentils (methi-dal in hindi and vendhaya keerai masiyal in tamil) is a yummy way to keep cool always!

Ingredients:   6-8 small bunches of cut Methi leaves (small size) (see picture)  (we can also sow the fenugreek seeds in a pot and water it daily and keep in the sun.   In days we will have small sprouts of methi leaves at home that also can be made use of.  i normally buy off store shelves or from a street spinach seller).

1/2 a measuring cup of tuar dal (lentils)

1 mid size onion

1 mid size tomato

1 green chili

4-5 garlic cloves

For garnishing:   1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 dried red chili torn and de-seeded

a tsp of oil for sauteing.

a pinch of turmeric powder

salt to taste

water

baby fenugreek leaf bunches (can also use regular fenugreek leaves available as one big bunch)
tuar dal or red gram/lentils

onion, tomato, garlic, green chili
adding the chopped onions, tomatoes, green chili and garlics to the dal/lentils in the pressure cooker
rinsing the methi/fenugreek leaves thoroughly in water
thorough rinsing of over 4-5 times…
adding the fenugreek/methi leaves on top of dal and onion, etc in pressure cooker..
pressure cooking until the dal is done…
pouring the contents into an earthern pot,,
mashed ! Fenugreek greens with Thoor dal
mash while the dal-methi is still hot…
mashing to a smooth consistency…
mashing the natural way…

Vendhaya Keerai Masiyal/Fenugreek leaves-lentil mash/methi-dal is almost ready for garnishing..
seasoning with a torn and de-seeded red chili, mustard and cumin seeds in 1 tsp of oil- so this is the maximum oil we use in this dish.
adding the seasoning and salt to the dal-methi

Vendhaya Keerai Masiyal/Fenugreek leaves-lentil mash/methi-dal

Vendhaya Keerai Masiyal/Fenugreek leaves-lentil mash/methi-dal is ready to serve…

Method:

Wash and immerse 1/2 a cup tuar dal (lentils) in adequate water in a small pressure cooker.   Chop the onion and tomato and add it to the tuar dal.   Add the garlic flakes and the green chili.  Sprinkle 1/2 tsp turmeric powder.

Cut the small bunches of fenugreek leaves (methi leaves) in a fine manner leaving out the soft stalks and taking out the leaves alone (with a bit of stalk otherwise).   Methi leaves or fenugreek leaves carry lots of soil dust which need thorough rinsing.   Rinse in 2 large bowls alternately and cleanse by hands atleast 4-5 times draining the soil-water everytime.   Repeat the process for more number of times until you are satisfied that the leaves are maximum free of soil particles.  (refer to the pictures)

Now add the washed fenugreek leaves to the dal and onion-tomato in the pressure cooker.    Give 4-6 whistles to ensure that the dal and the leaves are cooked smooth.   Wait for pressure release and open the cooker lid after ensuring its safe to open.

Take the cooked contents out.   Pour the same into an earthen pot.  Mash with a wooden masher to a fine thick consistency.

Transfer the mashed fenugreek leaves-lentil (methi-dal) (vendhaya keerai) into a bowl.

Garnishing:   Heat a tsp of oil in a shallow pan.   Add 1/2 tsps of mustard seeds, cumin seeds and a torn and de-seeded dried red chili.  When the seeds splutter, take out and pour this into the mashed dal.  Salt finally.

Now we have most nutritious and yummy Fenugreek leaves-lentil mash (Vendhaya Keerai masiyal in tamil and Methi-dal in hindi) to go with both rotis as subzi and with rice.

ABOUT FENUGREEK LEAVES:

This is readily available in small bunches (baby leaf bunches) in Chennai and in most parts of south India.  In rest of India, methi leaves are available rarely as small baby bunches but like any regular greens.

Homegrowing fenugreek leaves is best option.   Sow the fenugreek seeds in a pot and water it daily keeping it in direct sun. Within a week or two, you can see small fenugreek leaves/methi leaves sprouting up.   Take care to pluck the small leaves delicately.  This is the easiest way to get small baby fenugreek leaves.

(PS:  Can also do the same dish using regular fenugreek leaves or bigger vendhaya keerai leaves/greens.  the bitter taste associated with baby fenugreek leaves is totally absent with mature vendhaya keerai leaves/regular fenugreek leaves, but that does change the taste significantly.) 

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About Fenugreek seeds and Fenugreek leaves I want to add this now: Native to India, Methi or fenugreek holds an important place in Indian native medicine the Ayurveda. Food as therapy – this is the ancient Hindu wisdom.

I just googled and have this as copy-paste job on Methi leaves: #IndianCurry #methisuperfood

  • Keeps Your Heart Fit.
  • Controls Diabetes.
  • Relief from Menstrual Cramps.
  • A Good Brain Food.
  • Prevention from Cancer.
  • Good Gut Health.
  • Helps in Weight Control.
  • Methi Benefits for Hair.