Beauty Lies beyond Fear

Whether it is the fear of addressing a large crowd or the fear of looking down/jumping from heights or even something as common as the feeling of being stuck forever within a small space (also known as claustrophobia), each one of us has a personal Goliath that we would like to conquer. It keeps us from reaching greater heights and often doing things that we would love to do. Dragging us down into a vortex of self-doubt and ignominy, it makes life miserable till we decide to overcome it with sheer grit or will-power.

One of my personal fears was getting into water. Obviously not the crystal-clear aqua blue sort of waters that one finds along the beaches of Thailand or Maldives but the dark murky waters that make one fathom what lies beneath those. To my virile imagination they seem to hold a great many secrets in those churning waves and I only keep wondering about how many lives/boats they would have swallowed. That fear kept me from exploring places that I would have given a hand and a leg to visit.

It had to be overcome if I had to realize a long standing dream of exploring the beautiful Chilika Lake, the largest brackish water lagoon of India. Spread out over an area of 1100 square kms , it covers the Puri, Khorda and Ganjam districts of Odisha. It host a large number of migratory birds in the winter months and offers a whole plethora of scenic spots within the body of the lagoon. One such spot is the famed temple of Maa Kalee Jaee, the reigning deity of the lake. Legend attributes the birth of the Goddess to the appearance of the spirit of a young woman who drowned while traversing the lake to reach her husband's home situated on the other side of the lake. While her life was tragically cut short by the cruel waters of the lake during a storm which suddenly engulfed the boat, she decided to save others from a similar fate. To this very day, people offer their prayers to the Goddess while boarding a boat on this very lake.

This time however I decided to put my fears to rest and take that boat ride to visit the Goddess and enjoy the beauty of that lone island during the sunset hours. Most of the boats that ferry people to that island are old fashioned ones which lack even basic amenities like life jackets and a light. And my resolve almost gave away the moment I stepped into the boat and it started to sway wildly. But I held on amidst the growing nervousness as the boat moved away from the shore and the likeness of any civilization grew increasingly smaller. After around thirty minutes we reached a point where we were completely surrounded by water and there was no sight of any shore. This was the point where I was so taken by the glorious beauty of nature that I completely shed any lingering fear and started to truly enjoy the sights.

The sea fowl serenely sailing along the waters, a few birds swooping down to catch fish, some kind of crane/ergot standing on one leg on a protruding piece of rock and flocks of birds flying very low over the waters and the golden rays of the setting sun which had colored the lake in beautiful hues of green, blue and red were some of the rewards that I received in lieu of conquering my fears and making the journey. We reached the island just as the evening prayers (or 'aarti') was about to begin. My mind was at peace as the Goddess had already answered my prayers and freed my mind of fear. I made the return journey in a great state of mind and survived to share this wonderful experience with my readers.

This post is written for Mountain Dew . Check out their awesome video -

Coconut-coriander Chutney

Most of the chutneys are meant as accompaniments with snacks or finger foods. Maybe except for some vegetable chutneys like the ridge gourd chutney or the tomato chutney from Andhra, they taste quite insipid with rice. However, this one is an exception. Made this on the day after the Chilika trip when we were feeling quite exhausted and wanted a very simple lunch which included loads of salad and yogurt.

Read on for the recipe -

Preparation Time - 5 mins


Ingredients -

• 1 1/2 cup freshly grated coconut
• 1 cup coriander leaves (lightly packed)
• 1-2 green chili
• 2 pinch cumin seeds
• 1-2 pieces dry mango(ambula)
• 2-3 tbsp yogurt (optional)
• salt to taste 

Preparation - Grind all the ingredients (except for the yogurt and salt) together into a paste.

Mix in the yogurt (if at all used) and salt just before serving.

Can be had either with snacks or rice.

GOSF Day 1 : Deal Alerts

Check out theses interesting deals on Day 1 -

Who decides what is right or wrong ??

The very mention of pre-Marital sex is like one of those minefields that I personally fear to tread. Considered taboo in India, I find that almost everyone has a strong opinion on the topic. And most of the time, they are dead against it (or at least they proclaim to be). Surprisingly, many of those people would easily brush aside matters like dowry, sexual harassment and even child sex abuse even without offering an opinion. Often it is looked upon as one of those alien imports that happens to be the unfortunate side effect of modernization/globalization. As if our ever burgeoning population does not provide sufficient testimony to the healthy sex drive of the Indians.

There are two ways of looking at the issue of pre-marital sex. The inside out approach and the outside in. While the first one deals with how it affects the individual, his/her perceptions about the act and his/her overall relationship with the current or future partner/soul-mate. The latter deals with how the immediate family and society perceives an individual who indulges in the act.

Focusing on the inside out approach, the degree of commitment in a relationship and awareness are the vital parameters that the individual should consider before getting into the act. While some folks may find the one-night stand approach quite cool, I feel that it has its repercussions in the long run. It lends a degree of casualness to sex and dilutes the emotional aspect of the act. Somehow all those images that we are regularly bombarded with, thanks to the omnipresent nature of today's media, the entire focus seems to be on the act itself and not on the relationship to which it should have been the natural extension. And the easy availability of contraceptives like the 'morning-after' pill seems to have exacerbated such behavior.

While pre-marital sex itself is not bad, studies have shown that it might lead to emotional problems and substance abuse at a later stage. And when the individuals involved are minors, the problem becomes much more pronounced. Teenagers are more prone to peer pressure and get influenced into doing 'it' for all the wrong reasons.

When individuals have found true happiness in each other's company and share every aspect of their life, physical intimacy is only a matter of time. It may or may not wait for the marriage decree which is merely a social sanction. Some may even choose to live-in for a short period before getting married so that they can judge the compatibility level of their relationship. However, they should be ready to deal with heartbreak if such relationships fail.

But looking at the matter from the larger perspective of the society (especially in India), women have always been treated as the sole property of men. Before marriage she is belongs to her father/brother and after her marriage she is transferred to her husband's family. Her virginity/chastity is treated as being synonymous to her family's honor and any deviation from the deeply entrenched social norms is met with harrowing consequences like honor killings. Guys are however exempt from such bindings and many of them choose to lose theirs to an older female relative or cousin or even a prostitute.   However things are changing slowly with youngsters moving to larger cities for pursuing better education/career prospects. A complete turn around maybe a long time away, but the future certainly looks brighter.

I do stand for pre-marital sex when it comes with a relationship but at the same time I would say that youngsters should have enough maturity to deal with the baggage that come with it. After all, nothing can come between consenting adults...maybe except a condom.


This entry is written for Poonaam Uppal's latest offering, A Passionate Gospel of True Love .Buy it online on Flipkart( click here ).

Sajana Phula Patua (Drumstick Flower in Mustard Paste)

This was the last dish that I made with drumstick flowers before leaving my native. A simple and authentic preparation usually made in my mother's family, it is delicious yet very healthy. Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 1/2 cup drumstick flowers
• 1 medium sized potato
• 1 tsp mustard seeds
• 1 green chili
• 2-3 garlic cloves
• 3 tsp mustard oil
• 2 pinch turmeric
• salt to taste

Preparation - Wash and clean the drumstick flowers. Cut the potato into thin pieces.

Grind the mustard seeds, chili and garlic into a smooth paste.

Cooking - Heat the oil in a wok. Add the potato pieces. Fry for 2-3 mins.

Add the mustard paste along with 5-6 tbsp water. Throw in the drumstick flowers. Sprinkle turmeric and salt. Cover with a lid and cook on low flame for 3-4 mins.

Remove from flame and serve hot with rice/rotis.

Check out more drumstick flower recipes on my blog !!!

Sajana Sagaa Bhaja ( Drumstick leaves Stir Fry)

Drumstick leaves are probably the healthiest variety of greens that one can consume. Rich in calcium, phosphorous and iron, they purify blood and act as a detox . They also aid in indigestion and cure stomach ulcers if consumed regularly.

Another beneficial property is to control or regulate the blood sugar levels. Diabetics need to consume these leaves either in raw form (juice) or as a simple stir fry 3-4 times a week to see the desired results.  So, here is a simple stir fry recipe that is commonly followed in Odisha. Read on -

Preparation Time - 15 mins


Ingredients -

• 2 cups drumstick leaves
• 3-4 garlic cloves
• 1 red chili
• 1 pinch mustard
• salt to taste
• 2 tsp oil ( i use mustard)

Preparation - Remove the leaves from the stem carefully inspecting them for any insects or insect eggs. The insects are usually tiny black ones while the eggs vary from pale green to white. Throw away such leaves.

Wash the leaves carefully in warm water to which a little salt has been added. Transfer to a colander and allow water to drain off.

Cooking - Heat the oil in a wok. Once it gets smoking, add broken chili and mustard seeds.

Add the crushed garlic flakes and allow them to brown a bit before adding the leaves.

Stir fry for a few minutes on medium to high till excess water evaporates. Most tender leaves get cooked by this time but if the leaves are somewhat mature, then cover with a lid for 1-2 minutes so that they can get cooked.

Remove from wok and serve hot with white rice /rotis.

Note - Drumstick leaves can also be prepared with moong dal and/or vegetables. 

Capsicum-Mushroom Stir Fry ( Shimla Maricha - Chattu bhaja)

My Odisha trip is coming to an end and the last of these days are turning out to be quite hectic. Hence I am not getting time to do much cooking apart from the regular meals. And I try and stick to quick and simple dishes whenever possible so that we can get more time to spend with family and friends.

This is a simple stir fry I made today with some capsicum and leftover mushroom fry ( simply fried with a bit of salt and turmeric ). Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 1/2 cup mushroom (chopped in small pieces)
• 2/3 cup green capsicum (chopped into small pieces)
• 1 large onion (chopped into thin long pieces)
• 2-3 green chilis (finely chopped)
• 2 pinch turmeric
• 4 tsp mustard oil
• 1/5 tsp salt or to taste

Cooking - Heat 2 tsp oil in a wok. Add the mushrooms along with turmeric and a little salt. Stir fry on high heat till the mushrooms no longer ooze water. Remove from wok and keep aside.

Add more oil to the wok. Add the chopped green chilis and onions. Fry till onions turn translucent.

Add the capsicum and the fried mushrooms. Adjust the salt and stir fry for a few minutes on high till the capsicum just starts to wilt.

Remove from the wok and serve hot with rice/rotis.

Click here for more delicious mushroom recipes !!

Last Manabasa Gurubar of 2015

A few random clicks from the last manabasa of 2015.

Offerings of a lotus flower, sugarcane stalk, a banana and a rice stalk is made to Goddess Lakshmi.

The midday meal or madhya bela bhojana for the Goddess. Kanika, dahi pakhala, saga bhaja, mula bhaja, dalma, aau khatta and kheeri are the dishes ones traditionally made at my in-laws place. A few dishes may however vary with different households.

The last offering of the day ( sandhya bela bhoga) . Budha Chakuli, saru chakuli and bara (made it in an appam pan this time).

Patanjali Moisturizing Cream Review

Yet another Patanjali product that I have been using (or rather have used) recently !! This one makes quite a tall claim of preventing ageing and removing dehydration of skin. However I could hardly notice any benefit after one week of application. On the other hand it made my skin itchy (I think my skin is sensitive to some ingredient that it contains. Sadly it is only product amongst my recent Patanjali Haul that did not work for me.

Read on for the reviews -

The Patanjali Moisturizer cream is enriched with Shea butter, Chamomile and Olive oil. Baby pink in color and with a sweet smell, it is quite a girly product. Though it seems heavy and lingers on the skin for few minutes after application, it seemed quite moisturizing on my hands (which are somehow less dry as compared to my facial skin) It is priced at Rupees 75 for 50 gms.

Since it is free from Silicones and other chemicals, one can use it as a regular moisturizer on normal to dry skin. It might be a tad bit heavy for oily skin. My mom has used it and she quite likes it.

Summing it up -

Pros -


1. Economically priced at 75 rupees for 50 gms
2. Nice color and smell
3. Quite moisturizing
4. Makes skin soft with regular use (my Mom's experience)
5. A small quantity goes a long way
6. Contains Shea butter and Olive oil which are excellent moisturizers


Cons -

1. Some might find the smell too sweet.
2. Not meant for oily skin
3. Irritated my skin so I had to discontinue using it.

Verdict - Overall a good product though it might irritate very sensitive skin. But given the price, one can afford to give it a try .

Rating - 3.5/5.

Pala Chattu Pithau Bhaja ( Mushroom crispies)

Whenever we used to get fresh 'pala chattu' ( a type of mushroom that grows from rotten straws ) from our native, my grandmother always made these delicious and crisp fritters with 'pithau' and minimal spices. It had been a while since I made this as we do not get such a variety in Bangalore. The button mushrooms that we normally find taste quite different from 'pala chattu' and lack a distinct flavour of its own. Hence could not resist myself from making and devouring a few of these yummies while in BBSR.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 cups pala chattu ( one can also substitute it with oyster mushroom)
• 1/3 cup rice
• 1 tsp cumin seeds
• 1 dry red chili
• 1 medium sized onion
• 1-2 green chilis
• 1 tsp besan (gram flour)
• 2 pinch turmeric
• 4-5 tsp oil
• salt to taste

Preparation - Clean the mushroom and wash it. Allow the water to drain off. Chop it up into small pieces.

Soak the rice for about 1-2 hours and grind it into a thick paste along with the cumin seeds and red chili.

Cooking - Heat 2 tsp oil in a wok. Add the mushrooms along with turmeric and a little salt. Fry for 5-6 mins on high till most of the water evaporates. Remove from wok and allow to cool.

Add the mushrooms, 4-5 tsp of the rice paste, besan, chopped onion, green chili and salt to a mixing bowl. Mix together.

Heat a tawa/frying pan and drizzle it with a little oil. Put small lumps of the mushroom-rice batter mix on the pan and slightly flatten them. Fry them on a low flame on both sides till they turn brown.

Serve immediately. Taste good as starters or even as a side.

Read here for another version of the Pala Chattu Bara .

Fried Fish Parcels (with Turmeric leaf)

Few days back, I had posted the recipe for fried fish parcels using the banana leaf. Loved the flavour that it imparted to the fish and wanted to try out the recipe using various other kinds of leaves like pumpkin, saal, etc which are generally used in the villages of Odisha. But since I could not get my hands on any of these, my Mom suggested that I give it a try with turmeric leaves. With Prathamashtami celebrated a few days back, some of these leaves were still lying in the fridge. I had eaten enough Enduri during the past week and so I decided to put these super aromatic leaves to a different use.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 4 pieces of Mirkali fish (Rohu/Bhakura is also fine)
• 2 tsp mustard-garlic-coconut-green chili paste 
• 1 1/2 tsp mustard oil
• 2-3 green chilis (slit lengthwise)
• 2 pinch turmeric
• 1/5 tsp salt
• 2 tsp mustard oil for frying
• 8 pieces of turmeric leaf


Preparation - Wash and marinate the fish with salt, turmeric and mustard-coconut paste. Leave aside for 10 mins.


Make a cross with two turmeric leaves. Place a piece of fish in the centre. Drizzle mustard oil over it and place 2-3 pieces of slit green chili. Close the parcel and secure it with a string.


Cooking - Heat the mustard oil on a pan. Once it gets smoking, add the parcels and immediately lower the flame. Once the leaf on the bottom surface has turned brown with black spots showing at some places, flip it over. Let it sit on the pan till the leaf turns brown. (it takes roughly 7-8 minutes to cook on each side)


Switch off the flame and remove the pan. Keep aside for 5 minutes.


Carefully open the parcels and discard the leaves.


Serve hot with white rice and dal.

Note - For the mustard paste, the ratio of the ingredients is ' 2 tsp black mustard seeds : 2 tbsp freshly grated coconut: 4 garlic cloves : 1 green chili '.