Budha Kakudi Khatta

Recently we were invited to a kid's birthday party. My husband and my mother in law also accompanied us to the event. Once the candles were blown out and the b'day song sung enthusiastically by everyone present, the hosts cut up the cake and served it to all. I had to help my little one finish off his piece first. And all the while he insisted on holding the spoon and eating it by himself. As I started to pick up my plate, he showed an interest in devouring my piece too. I just about managed to taste a tiny morsel as he eagerly demolished it. If you are wondering why I am narrating this incident, it is just to show how a mother makes sacrifices, whether small or big, every single day of her life. Happy Mothers Day to all mothers who are reading this. Because every day is special for a mother.

Coming back to the recipe. 'Budha kakharu' or ripened cucumber is one of the ingredients that go into the making of  'Dwitibahana ghanta'. But rarely is it made into a dish by itself. However, as the 'Kartika Somabar' staple 'Oou' is not available in Bangalore, I decided to make a sweet-savoury preparation with the available vegetables. The ripe yellow melons ( which are not exactly same as 'budha kakudi' which we get in Odisha but taste somewhat similar) caught my attention and I decided to give them a try. Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 1 Budha kakudi (melon)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 dry red chillis
• 1 tsp tamarind paste
• 3-4 tbsp sugar
• 1/2 tsp turmeric
• 1/3 tsp chilli powder
• 1/2 tsp roasted cumin-chilli powder
• 1/4 tsp pancha phutana
• 3 tsp cooking oil
• freshly grated coconut for garnishing
• salt to taste

Preparation - Peel the budha kakudi and cut into medium sized cubes.

Grind the mustard and cumin seeds into a smooth paste.

Cooking - Heat the oil in a wok. Add the pancha phutana and broken red chilli. Allow to splutter.

Add the budha kakudi cubes to the wok. Sprinkle some salt and fry for a while till it starts turning a bit mushy. Add the mustard-cumin paste and fry for 1 minute. Add 2 cups of water along with salt, turmeric and chilli powder. Cover with a lid and allow to cook on medium flame for 10 minutes. (Keep checking in between and add more water if required )

Add the sugar and tamarind paste. Simmer for 5-6 mins.

Finally add the grated coconut and roasted cumin-chilli powder. Mix in and remove from the flame.

Serve with arwa bhata (rice) and dalma (dal cooked with veggies).

Soya-Palak ki subzi (Soyabean au Palanga tarkari)

Political correctness is a virtue which every public figure should possess. As they are under the scanner every time they try to channelize their inner thoughts, they need to learn how to make it sound good. Else they might end up sounding like Mr Nadella who has finally spoken the 'satya' or the truth about the mindset of the Indian male, which incidentally happens to be one of the most insecure breeds amongst all home sapiens. Indian women are born to obey their fathers (and brothers), then their husband and finally their sons. And that is something we have been doing without raising a voice (even when not-so-stray incidents of domestic violence happen). So, when a Nadella decides to advise them on doing good 'karma', all the collective pent-up frustration of the estrogen clan starts pouring out on the internet. While I am no supporter of the now 'infamous' guy, I would very much prefer that these women take it out on the men in their lives instead. Charity begins at home.

Back to my kitchen. While I prefer cooking soya chunks in a traditional (read typical Odia) curried form, spinach usually ends up being pureed with onion, ginger and garlic. This spinach puree is quite versatile and I keep adding it to paneer, sweet corn, potato and even rice preparations. I also stuff it into sandwiches at times.

But last week I was in a hurry to finish all the vegetables/perishables lying in my fridge before leaving for a weekend trip. I had prepared my favorite soya curry for lunch and some of it was still remaining for dinner. As I cleaned out the fridge, I noticed this bunch still lying untouched. Came up with the plan of improvising my leftover curry with some greens. Hence I combined two of my favorite formulas to come up with this curry.

Read on for the easy and yummy recipe -

Preparation Time - 25 mins

Ingredients -

• 1 1/2 cup soya nuggets
• 1 1/2 cup baby spinach (with stems removed)
• 1 medium sized potato
• 1 medium sized onion
• 6-7 garlic cloves
• 1 inch ginger
• 1 small tomato
• 1 dry red chili
• 2 green cardamom
• 2 cloves
• 1 inch cinnamon
• 1 small bay leaf
• a small bit of a black cardamom
• 1/2 tsp meat masala
• 1/2 tsp red chili powder
• 1/3 tsp turmeric
• 4 tsp oil
• salt to taste
• 2 pinch garam masala

Preparation - Roughly chop onion, ginger and garlic. Transfer to a mixer jar along with the broken red chili and buzz for 1 sec to get a very coarse paste ( you should be able to make out each ingredient ).

Soak the soyabeans in 4-5 cups hot water for half an hour. Remove from hot water and wash under running water. Squeeze out the water and once again wash it under running water. Repeat 2-3 times.

Blanch the spinach ( put in boiling water for 2 mins, remove and immediately transfer to cold water ). Buzz in a mixie jar for 2-3 seconds to obtain a coarse puree.

Cooking - Heat 3 tsp oil in a pressure cooker. Add all the wholes spices and fry for 5-6 secs till they start to give out a fragrance.

Add the onion paste and fry till it turns reddish (use low flame with regular stirring else it will burn). Add the
tomato and cook for 2-3 mins till it softens.

Add the powdered masalas (except garam masala) and salt at this stage and fry for 1 min. Add the soaked (and thoroughly squeezed soya nuggets) along with the diced potato to the cooker. Stir fry on medium flame for 3-4 mins.

Add 2 1/2 - 3 cups hot water, adjust salt, sprinkle garam masala and close the lid of the cooker. Cook for 1-2 whistles on medium flame. Remove from flame and allow to stand aside till steam escapes.

Heat remaining oil in a wok. Add the spinach puree and fry for 2-3 mins. Add the contents of the pressure cooker to the wok. Bring to boil and let it simmer for 2 mins.

Serve hot with white rice, roti or parantha.

Note - One can also skip the whole garam masala and add some powdered garam masala instead.

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My featured recipes -

1. Avocado Sandwich - -Click here.
2.Three Cheese Quesadilla - Click here.

Avocado Cucumber & Tomato Salad

Another easy salad recipe with avocados !! Given the almost silken texture of ripe avocados, they make for a great addition to any salad even without the use of a dressing laden with oil/mayonnaise. But do add another acidic (tangy/sour) ingredient to balance out the flavors and take the dish to another level.

Read on for the recipe -

Preparation Time - 10 mins


Ingredients -

• 1 fully ripe avocado
• 2 large ripe tomatoes
• 1 small cucumber
• 1/2 tsp mustard sauce/English mustard
• a dash of fresh pepper
• salt to taste

Preparation - Cut, halve and deseed the avocados. Scoop out the flesh.

Chop the tomatoes and cucumber into chunks.

Take all the ingredients in a mixing bowl and toss up.

Serve chilled.

Note - One can add either finely sliced onions/garlic to this salad.

Avocado & Corn Salsa

An interesting take on the traditional salsa, this one has more of a sweet & buttery flavour!! Gets ready in minutes and goes great with nachos and even as a salad/sandwich filling.

Read on for the easy recipe -

Preparation Time - 10 mins

Ingredients -

• 1 fully ripe avocado
• 1 sweet con of the cob
• 1/2 tsp chili flakes
• 1/3 tsp oregano
• 1 tsp vinegar
• 1 tsp olive oil
• salt to taste

Preparation - Cook the sweet corn with water and a little salt for 6-7 minutes. Remove it from water and keep aside till it cools down to room temperature. Using a sharp knife, cut the corn from the cob.

Cut, halve and de-seed the avocado. Scoop out the flesh and roughly chop it up.

Take the oregano, chili flakes, vinegar, olive oil and salt in a mixing bowl. Mix it. Add the avocado flesh and sweet corn to the bowl. Toss up.

Chill for 20 mins before serving.

Serve with nachos or even as a salad.

Note - Do not throw the avocado skin as it makes for a great serving bowl.

Karele ka Bharta (Kalara Bharta/Bittergourd bharta)

For most of us, the term 'bharta' evokes images of a popular Punjabi eggplant recipe. But there is nothing Punjabi about this one. Nor does it use any eggplant. This is one of the simplest things that one can do with bittergourd or 'karela', which is also termed as the 'manaa' for diabetics. It contains atleast three compounds ( one of them being polypeptide-p which also acts like insulin )which help to reduce/regulate blood sugar levels . Even the leaves of this plant are edible and are consumed for its medicinal properties.

Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

• 2 medium sized bitter gourd
• 1 medium sized onion
• 2 green chilis
• 1/2 tsp pancha phutana (panch phoran)
• 2 tsp mustard oil
• 1-2 cloves garlic 
• 1 tsp lemon juice (optional)
• 1/3 tsp turmeric
• salt to taste

Preparation - Wash the bitter gourd and cut into two. Cook with 1/2 cup water, salt and turmeric in a pressure cooker. Remove from flame after 2-3 whistles. Once the steam escapes, open the lid and drain off excess water.

Mash with salt and green chili.

Chop the onion into medium sized pieces.

Cooking - Heat the oil in kadai / wok. Once it starts smoking, add the pancha phutana and the onions. Fry till onions turn translucent.

Add the mashed bitter gourd and cook for another 6-7 minutes till it starts to brown a bit.

Remove from flame. Sprinkle lemon juice and crushed garlic, and mix.

Serve hot with rotis.

Note - One can also add some tomatoes instead of the lemon juice.

Foods for the Festive Season

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The Navratris have started and the Dusshera festivities have kicked off. With most of the shopping malls, Mom & Pop shops and e-commerce sites having fabulous discounts and deals going on, this is just the time to revamp your home and wardrobe. Check out the awesome coupons for your favorite sites here.

Justifying the ‘Incredible India’ tagline floated by the Ministry of Tourism, the festival which is celebrated in almost every corner of the country is observed in unique ways in different parts of the country. Be it the elaborate Pandals and light decorations of West Bengal/Odisha or the scintillating Dandiya/Ras garbha performances of Gujarat, each region has its own way of ushering in the Goddess. The Mysore Dusshera with its royal mustering and a grand elephant led procession are in no way less captivating than the grandiose Ramlila ( depiction of scenes from the life of Lord Rama and the final burning of the effigies of Ravan, Kumbhkaran and Meghnad ) of North India.

Lesser known but equally beautiful are the Golu dolls ( also known as Bommai Kolu or Bommala Koluvu or Bombe Habba) of South India. These wooden or porcelain dolls are used to depict the stories from the epics. While the more traditional ones stick to dolls of deities and demons, the contemporary artists also create dolls depicting musicians, couples dressed in traditional clothes, farm scenes, lavish weddings, cricket matches, etc. However, the God of wealth, Kubera is a must have of all such displays. Unlike the more public festivities in other parts of India, Gola dolls are more of a family tradition. Some of the dolls displayed in such households have been handed down through generations and every year a few new ones are also added to their collection. ( For more details, click here)

Whether it is Lord Rama vanquishing Ravana or Goddess Durga slaying the demon Mahisasura, the festival symbolizes the victory of good over evil. But at the same time it is also the season which sends all foodies into a tizzy. Food stalls invariably pop up at every small and big celebration venue and become a major draw for people ( who obviously discount the hygiene factor ). Even the vrat ka khana or sweets which are laden with ghee and dry fruits, are enough for most folks to break all diet resolutions. In fact, lot of folks try to work out and lose weight in the first three quarters of the year only to gain it back in the last quarter (most of the major festivals/weddings happen around this time). Here are some popular Navratri recipes –

1. Sabudana Vada – Sabudana is rich in carbs which gives an instant energy boost. Quick to prepare and good to eat, it keeps one full for hours. This one is made with soaked sabudana (sago) and mashed potatoes dumplings deep fried in oil.

2. Sabudana Khichdi - It consists of almost the same ingredients as the sabudana vada but is lower in calories. Equally yummy.

3. Shakarkand ki subzi – A tangy preparation of sweet potatoes, this one is light on the stomach and easy on the palate.

4. Shakarkand ka halwa – Made with mashed sweet potatoes, milk and ghee, it is simple yet filling. One can skip/reduce the quantity of ghee used without compromising on taste.

5. Fruit Kebabas/Fruit Chaat – Low in calories but quite yummy. They are easy to make and nutritious too.

6. Kuttu ka dosa/Kutta ki puri – Kuttu or buckwheat is a popular choice among most folks who observe a strict fast (cereals being forbidden) during the Navratris. Being high on fiber and proteins, it is a good choice for folks who eat only one meal per day (after sunset). Also, it is gluten-free.

7.Rajgire ki Puri/paratha/thepla – Another popular item on the menu for those on a no-cereals diet. This one also happens to be gluten free.

8. Gajar ka halwa – It is hard to find a soul who can resist this deliciously fudgy and decadent dessert. For calorie conscious folks, try the Microwave version or the gajar ka kheer.

9. Raita – A cooling raita is a must when gorging on festive food. The good bacteria in the yogurt helps in digestion. Try the staple potato/cucumber/boondi ones or get adventurous with Singharas, sweet potatoes or even a fruit raita .

10. Makhane ki kheer – A light kheer made with puffed lotus seeds and nuts, it is easy to digest. For those for prefer the savory, makhana or fox nuts can also be cooked with paneer or green peas in a nuts based gravy.

11. Sundal - Made with boiled and lightly tempered pulses, this one is as healthy as it can get. No wonder, most South Indian folks swear by it.

Spinach and Sweet corn Sandwich

The yucky spinach (as most kids would label it) in a different avatar !!! This is one of those simple sandwiches that are healthy, filling and yummy, all at the same time. They make for a great 4 o'clock snack and taste equally good in the lunch-box.

Read on for the easy recipe -

Preparation Time - 10-12 mins

Ingredients -

• 1 1/2 cup shredded spinach leaves 
• 1/2 cup sweet corn
• 1/2 of a small onion (finely chopped)
• 1/3 tsp GG paste
• 1/3 tsp chili powder
• salt to taste
• 1 tsp oil
• 4-6 tbsp grated cheddar cheese
• 4 slices of bread
• butter 

Preparation - Blanch the spinach and keep aside to stain excess water. Give it a buzz in a food processor to get a coarse textured paste.

Cooking - Heat the oil in a wok. Add the chopped onion and fry for 1 minute before adding the GG paste. After 2 mins, add the chili powder, spinach paste, sweet corn and salt. Cook for 3-4 mins. Remove from flame and keep aside.

Layer half of the spinach-sweet corn filling over a bread slice.

Top it with 2-3 tbsp grated cheese and close with another bread slice. Repeat the process with the remaining bread slices and filling.

Heat a sandwich maker/tawa. Brush a little butter on the outer sides of the sandwiches and grill/toast for 2 mins. (Cut into triangles if doing it on a tawa).

Serve hot or cold.

Note - The cheese is optional. One may skip it or even add some crumbled paneer instead.

Pav Bhaji

One of the most popular street foods, I love making 'Pav Bhaji' for dinner. With all the veggies that go into the making of the dish, it is quite nutritious and loaded with natural fiber. Though a little high on calories as ghee/butter is integral to enhancing its flavor, I do like to indulge my taste-buds once in a while.

Read on for the recipe -

Preparation Time - 35 mins (includes standby time)

Ingredients -

• 1 cup cauliflower florets
• 1 cup cubed carrots
• 1/2 cup green peas
• 1/2 cup chopped french beans
• 1 medium sized capsicum
• 2 medium sized potatoes
• 2 medium sized tomatoes
• 2 medium sized onions
• 2 tsp GG paste
• 1 tsp garlic paste
• 1 heaped tsp Kashmiri chili powder
• 3 level tsp Pav Bhaji masala
• 1-2 green chilis
• 4-5 tbsp coriander leaves
• 1 tbsp ghee
• 1 tsp oil
• pav buns (store bought)
• additional butter as required
• lemon juice/wedges

Preparation - Take the cauliflower, green peas, french beans, capsicum, green chillis and poatoes in a pressure cooker. Add 1 1/2 cups water and close the lid. Cook for 2-3 whistles on medium flame.

Remove and keep aside till steam escapes. Drain the water and keep aside. Peel the potatoes and lightly break/mash them.

Finely chop the onions and tomatoes.

Cooking - Heat the oil and ghee in a wok. Add the chopped onions and fry till it just turns translucent. Add the tomatoes, GG paste, garlic paste, kashmiri chili powder and pav bhaj powder. Fry for 4-5 minutes till the tomatoes are mushy and the raw smells of the masalas have gone off.

Add the boiled veggies and potatoes. Adjust the salt. Mash them with a traditional hand masher or use a hand blender if you have one. Add the drained water and allow to simmer for 12-15 mins. Sprinkle 2 tbsp coriander leaves and add more water if it looks too dry.

Fry the pav bhaji with butter in a separate tawa/pan.

Serve hot with onion rings, coriander leaves, some butter and a dash of lemon juice.

Dahi Boondi

I love trying out various kinds of 'raita' as it is one of those easy and quick side dishes which really adds that extra bit of zing to any kind of meal. It is always served with heavy and oily dishes as the good bacteria present in the yogurt helps in digestion and also nullifies the irritant effect of the strong spices which are a signature component of Indian food. It also multi-tasks as a palate cleanser. But on the days when one is feeling lazy, a simple raita paired with chapatis/parathas or even with a veg pulao, becomes a complete meal by itself.

While I usually make raita with some vegetable and/or fruit, I sometimes get tempted to try out Boondi raita when there is a packet of 'kara boondi' lying in my kitchen. Read on for easy recipe -

Preparation time - 5 mins (plus 20 mins in the fridge)

Ingredients -

• 1 1/2 cup yogurt
• 1 cup kara boondi
• 1 tsp English mustard 
• 2 tsp amchur powder
• 2-3 green chilis (de-seeded and slit lengthwise)
• chopped coriander for garnishing
• salt to taste

Preparation- Take the yogurt in a mixing bowl. Beat gently to break any lumps. Add salt, English mustard, amchur and green chilis. Mix well. Adjust the consistency by adding 1 - 1/2 cup water along with the boondis.

Chill for 20 mins before serving.

Click here for another version of Boondi raita.

Satsang @ Sri Sri Ravishankar Ashram, Bangalore

Sometimes impromptu decisions can be more fulfilling than the planned ones. One such decision was to spend the Dusshera evening at Sri Sri Ravi Shankar Ashram (Art of Living), Kanakpura Road. The ashram is situated in the scenic hillside locales of South Banglore. Once one enters the toll gates to hit the Kanakpura road, one immediately gets the feeling of being transported to another world. Leaving behind the dust and grime of Bangalore roads, this stretch of about 10-15 mins has the best roads in the city. Wide and covered with a green canopy at most points, this road offers a very panoramic view sans the tall and short glass and concrete structures that dot Bangalore. It ensures that one is already refreshed by the time one enters the Ashram gates.

We reached the ashram around 6:30 in the evening. Built over an area of 60 acres, this one nestles a meditation center, auditoriums, guest houses, shopping marts and dining halls among other things. The crowd had just started to gather at the open air auditorium Paduka, which is built in the shape of the human feet. There is also a water body and fountains in the center of the auditorium. The early birds had already taken up  the vantage points to be able to have a clear view of Sri Sri when he addressed the gathering. Chairs had been put up for the dignitaries. Within a span of twenty minutes, the place was totally packed with some people even squatting on the grass. Finally Sri Sri arrived and waved to the crowd which enthusiastically waved back in response.

It was my first experience of attending the satsang which boasts of performances by renowned musicians and artists from around the world. With swans lazily ambling along the banks of the water body and a star spangled sky, one could not have asked for a more beautiful setting to embark on a spiritual sojourn.The satsang started with a beautiful 'Om Namah Shivay' bhajan. It was followed by a small speech by Sri Sri who also greeted "Happy Vijaya Dashami" to a frenzied crowd. Using the simplest terms, he put it as the victory of greatness over pettiness or the big mind over the small one. He also discussed the state of the human mind ('tadap', 'tripti' and 'jadta' which can be loosely translated as longing, contentment and indifference)and what it can lead to. He also mentioned the humongous amount of food ( which was more than 1.5 lakh kilos but I do not remember the exact amount ) that had been cooked in the ashram's kitchen during the Navratri festivities and included a note of thanks for the cooks who had made this possible . A Kuchipudi by a male artist (the guy also happened to be a neurologist and surgeon) performance followed the address. There was also an announcement about the planned electrification of 5000 homes through a tie-up with Schneider Foundation.

Finally, it ended with a mellifluous rendition of 'Narayana narayana jai jai gobinda hare' which had the crowd on their feet. Soon Sri Sri left the dais but not before wishing "Happy birthday" to all the folks whose birthday fell on that particular day. A simple gesture but one that definitely added to the charm and aura of this renowned spiritual Guru. Once it had ended, everyone left the place in a disciplined manner. No unruly pushing or breaking into a stampede. Some of the folks proceeded to the dining hall of the sprawling campus. But since it was already late, we left the ashram. The chants were still resounding in my mind as we drove towards our destination.