Happy Diwali

May Goddess Lakshmi fill the year ahead with happiness, success and prosperity !!!

Today's special - Malai rolls, Khirkadam (from Banccharam's) and baked dahi vada 

Mysore chronicles

A trip to Mysore is considered mandatory if you are staying in/visiting Blore. So, after taking up residence in India's IT capital for nearly two years, we traveled to the cultural capital of Karnataka over the last weekend. We took the same route on which we had travelled to Coorg, except that being a Friday it was much less crowded once we hit the outskirts of the city.

We started around 7:30 am from Marathahalli and made the first stop at Kamat Lokaruchi around 10 a.m.. After a princely breakfast ( had to order those 'Moode' Idlis once again ) and some really great tea, we hit the road again. Feeling tempted by all those food outlets that dots this stretch, we grabbed some more snacks at a Macdonalds outlet.

It was around 12 that we reached Srirangapatnam. It is a city of magnificent ruins and the ancient gate ( which one of the entrances to the fort of Srirangapatnam) that one takes to enter the city is simply spell-binding. The straight road took us the place where Tipu Sultan's body was found after the battle of Seringapatnam(1799). A simple marble memorial marks the place. As one goes further, one can see the 'Water Gate', and the destroyed palace which has been turned into a park. At a short distance, one can see the Sri Ranganatha Swamy temple, This ancient temple is a major tourist attraction and photography is strictly prohibited inside the premises. A massive stone idol of Lord Vishnu in a reclining posture is located in the inner chamber of this temple. Many other idols have also been installed and are being worshiped.

From the temple, we went straight to the Summer Palace and Museum of Tipu Sultan. A simple structure standing amidst a huge garden, it is covered with green blinds on all sides. The walls are richly decorated with frescos/murals depicting various wars and processions but most of which are currently in different stages of deterioration. Some are faded, while others seem to have been attacked by moss/fungus/dampness. Very few remain intact. The displays consist of sketches, portraits, weapons and artifacts used by Tipu Sultan himself. Some of his old robes are also on display. I was particularly captivated by the furniture which was so well maintained that it almost looked new. I guess it is very good quality teak wood that went into the making of those pieces. Most of the palace itself is made up of wood which is a great heat insulator. It did feel quite cool inside the structure.

As we walked back to the car, it started raining heavily and we were almost drenched by the time we covered the distance between the main structure and the entrance. We decided to skip the Gumbaz where the bodies of Hyder Ali ,Tipu Sultan and their family members are laid to rest. It has some beautiful structures, including a mosque. I had already been to this place during a college trip and it is a must see. But we had to skip it due to the heavy downpour. On the way out, we passed by the Jamia Masjid, the mosque built by Tipu Sultan. He is said to have offered his evenings prayers here.

Image - Courtesy Google

We reached the hotel around 1 pm. Kings Kourt is a simple hotel located on Jhansi Road. Though nicely done up, it is an old structure( something you will not notice if making the reservations online). Though the had provided a LED tv and a small fridge, the room was not as per our expectations but since we had made an advance reservation and it was just a matter of a single night, we decided to stay there. Thankfully the lunch was good (though room service was quite expensive) and they served it within 45 mins.

After lunch and a quick nap, we started off for the Chamundeshwari Temple around 3:30 pm. Situated on top of a hill, A revered Shakti Peeth, it is regularly thronged by devotees. According to the legends, Shakti peeths are spots where the body parts of Devi Sati (Lord Shiva's consort) fell on earth. Since the hair of Sati is said to have fallen on this spot, the deity here is named as Chamundeshwari Devi. While there was a long queue as it was a friday but it took a relatively short time to get the darshan. The actual statue of the goddess is small but made up of gold. She is further decked up in various ornaments. The doors to the inner chamber are also made up of silver or atleast silver-plated. I loved the elaborate flower decorations that adorned the entire temple. Their fragrance literally filled the whole place.

Since the temple is situated on a hilltop, it gets quite chilly here. We were just warming up with some hot corn-on-the-cob and bhajiyas when the downpour started yet again. It was as if the rain gods were playing pee-a-boo with us. Canceling the plans to see the famous 'Nandi' statue which is situated a little distance from the temple, we returned to the safety of our vehicle and started off towards our last destination for the day.

It was almost 6:30 by the time we reached the St Philomena's church which is supposed to be the second largest one is Asia. Built by the Wodeyar kings,it is a imposing monument ( btw its spires were also visible from our hotel room) in gray which looked quite surreal thanks to the dark clouds which loomed over it. It is built in the Gothic Style and preserves the 3rd century relic of St. Philomena in a catacomb below the main altar. The beautiful stained glass paintings depict scenes from Christian folklore like the birth of Jesus Christ, the Last Supper, the Crucifixion, the Resurrection and the Ascension of Christ. It was still raining quite heavily and the evening service has just started. We joined the prayer for 10-15 minutes and it felt wonderful. I guess we all need a bit of soul-cleansing (something akin to a dip in the holy Ganges) everyday.

Image- Courtesy Google

We returned to the hotel as we were half-soaked and feeling very cold. Though it was just 7:30 pm, there was no tea available. The hotel staff was busy with the preparations for dinner and said that it would an hour to get the tea ready. Feeling irritated, we decided to head out and have dinner it some restaurant. Our driver who was a local guy took us to a place a RRR. Though it seemed small, there were people waiting to get a table. Finally when our biryani arrived on a banana leaf, we were thankful the guy. It was very delicious and so was the 'Chicken 64'. Yeah, it is not a typo. They had mentioned it as 'Chicken 64' instead of  'Chicken 65'. But sadly, we could not tell the difference between the two. After the meal, we directly returned to the hotel as all the shops had downed their shutters. Mysore is a city that sleeps early.

The last and the best was left for the second (and also the last) day of our trip. The famed Mysore Palace (or Amba Vilas Palace) is undoubtedly the first on every tourist's iternary. It is said to have been demolished and rebuilt four times by the Wodeyar kings. The current structure which is gray and gold with red marble domes, is just over a hundred years old. We reached there around 10:30 am when the crowds had just started to form. Depositing our footwear at the entrance, we made our way inside it. Passing through cavernous halls, the first display that caught our attention was that of various dolls and the 'Golden Howdah' or the throne on which Goddess Chamundeshwari is carried during the Dusshera procession. It is known as the Gombe Thotti or Doll's Pavilion. It was followed by another display of the invites/mementos that the various Wodeyar kings had received. This is the casket room. As we walked from one room to another, we occasionally stopped to admire the walls that were decorated with various murals and paintings. There was a Portrait room filled with the portraits of the various kings, queens and princes/princesses. Another had silver chairs and a mirror stand on display. As we entered the public Durbar Hall, it was a sight that caught us off-guard. Apart from the paintings of various goddesses and the richly engraved/painted pillars, even the domed roof of the hall displayed rich paintings depicting Indian mythology. There was another private Durbar Hall on the floor above it. This one was even more opulent and awe-inspiring with beautiful gold and blue shades. The ceiling was intricately craved and even the doors was decorated with rich cravings. There was a silver door for the private Durbar hall. A beautiful marriage mantap where the royal marriages used to take place is another must see.

There are three large temples outside the palace but located within the premises. Also there is a private residential museum located behind the main palace building. This one was being skipped by most tourists but we decided to have a dekko at it. It is quite modest and looks more like an old wooden house rather than a palace. The guide mentioned that it is around 600 years old. It contains some items of clothing, footwear, various carriages (palanquins), furniture, , pooja items and household items used by the royals. There are a lot of paintings of gods and goddesses which are less opulent than the ones we see in the main building. Some weapons, including a golden sword were also displayed here.

It took us more than two hours to cover the palace premises and left us exhausted (more so from having to carry a toddler). We immediately started off from Mysore (around 1 pm) and stopped only twice on the way, once at Kamat for lunch and another halt at Channapatna for picking up some wooden artifacts. Taking the exit from Kengiri to Electronics city, we had to pay Rs 70 as the toll but managed to avoid most of the traffic. Finally we reached home around 4 pm.

Budha Kakudi Raee

After making the khatta last week, I was still left with a big chunk. Since I was in a rather lazy mood (which is becoming a permanent fixture btw) for the next two days, I decided to make a simple raee that my mom used to make. While the raee can be made in a dozen ways, I stick to the method which is simplest and most frugal. It is something like one of those '5 ingredients fix' that one sees on lifestyle or cooking channels but I have used seven instead of five.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 cups budha kakudi/ripened cucumber (chopped into small pieces)
• 2 tsp mustard seeds + a pinch for tempering
• 7-8 garlic flakes (crushed)
• 1-2 green chilis
• 2-3 pinch turmeric
• 2 tsp mustard oil
• salt to taste

Preparation - Grind the mustard seeds, 1 green chili and half of the garlic flakes into a smooth paste.

Take the mustard paste, chopped green chili, budha kakudi and turmeric in a mixing bowl. Mix together.

Cooking - Heat 1 tsp oil in a wok. Add the mustard seeds and 2 crushed garlic flakes. Allow the seeds to splutter.

Add the budha kakudi and mustard seeds paste to the wok. Add salt and 1/2 cup water. Cover with a lid and allow to cook till the pieces soften.

Once the budha kakudi or cucumber pieces are cooked, drizzle the remaining oil over it and add the remaining garlic flakes. Remove from the flame.

Serve with white rice and dal.

Healthy Kids Make for Happy Mothers

Ask any mother what she asks from God in her everyday prayers. Nine out of ten would reply that their foremost wish is the health of their children. Only when the kids are healthy and happy, would they be able to focus on other things. Whether she is a stay-at-home mother or a career woman, the ability to carry out her daily responsibilities revolves around her children.

A happy kid is a bundle of positive energy and has the ability to light up everyone's spirits. Whether it is turning the house upside down or leaving a mess in their wake, their antics become part of the family anecdotes. But on the other end, a sick child is like an endless pit for draining away any positivity and happiness. Whether it is the refusal to take food or the constant whining, it is heart-breaking and unnatural to see these innocent and hapless children in such a dormant state.  As a mother, I have experienced both extremes. Needless to say, I always hope for the former and try to avoid the latter. And I do take very possible measure within my reach to make this happen.

Starting with a diet that is vital for the development of his body and brain, I try to supplement it with health drinks and ayurvedic formulations. With the deteriorating environmental conditions, they are regularly exposed to pollutants and viruses that are becoming increasingly strong. And not to forget the problem of pollen allergies that is very evident in Bangalore. I believe that my child needs that 'extra' bit of care and nutrition to fight and overcome these external enemies. Hence I trust something like Dabur Chyawanprash which draws from the rich and ancient ayurvedic tradition of India and has proven 'immunomodulatory and anti-allergic potential'.

I remember my mother forcing me to take 'Chyawanprash'. As a kid, I hated those white bottles with the red cap and the sketch of a sage etched in red. I think if I looked hard, I would still find a few of those in the storage room. But looking back in time, I do acknowledge that it is very helpful in keeping away/curing minor irritants like a running/itchy nose, sore throat, cough or even sneezing fits (trust me they can be really irritating if they are as bad as mine used to be). Though she would sometimes forget it during the remaining year, my mother always made sure that I took those two spoonfuls of Chyawanprash in the early winter months. 'This is the right time for building immunity', she would exclaim. And I have kept the tradition alive. 'Like mother like daughter'.

[This post is written for Dabur Chyawanprash.]

Kalara Chop (Karela Tikki)

Everytime my MIL comes to Blore, bittergourd or karela becomes an integral part of our meals. As she is a diabetic and bittergourd is the most beneficial vegetable for her, we keep finding/trying out new recipes with it. After we got bored of having it in various avatars like stir-fried, stuffed and mashed, we tried out an odia style chop with it. Yeah, we love our chop and make it with almost everything. Potato, green banana, cauliflower, cabbage, mushroom,prawns, chicken, fish. The list is endless. The North Indians lovingly call them 'tikkis' but I prefer to stick to the old-fashioned chop.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 2 medium sized bitter gourd
• 1 large potato
• 1 medium onion
• 1-2 green chilis
• 1 tsp mustard oil
• 1 1/2 tsp chopped coriander leaves
• salt to taste
• oil for shallow frying
• 3 tbsp cornflour for dusting
• lemon juice (optional)

Preparation - Wash and transfer the bittergourd and potato into a cooker along with 1 cup water and salt. Cook for 2-3 whistles.
Keep aside till steam escapes. Open lid and drain off excess water.

Peel the potatoes, transfer to a mixing bowl and mash them. Cut the bittergourd open and remove the seeds if any. Mash it and add to the potatoes.

Chop the onions and green chilis and add to the mixing bowl. Also add 1 tbsp cornflour, 1/2 tsp mustard oil, salt and coriander leaves. Mix well.

Shape into small flattened dics.

Cooking - Heat a tawa. drizzle it with 2 tsp oil. Place the discs on the tawa and cook for 3-4 minutes on each side. (Once you notice an even browning,

remove them from the tawa.)

Drizzle with lemon juice. Serve with white rice.

Panchras Dal (Gujrati recipe)

Another one of Tarla Dalal's recipes, this is a spicy Gujrati dal preparation that is fast becoming a permanent fixture in my kitchen. Apart from being very healthy, it tastes similar to some of the spicier dalma preparations of Odisha (even my husband kept asking from whom I had got the recipe). A must try for folks who love the dalma served at temples, this one is much more spicier (and just a little tangy) than the variety that we usually cook at home. While the recipe calls for the use of onions, one can skip the onions without compromising much on taste.

I have made a few changes in the original recipe to save time and effort. Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 1 cup toor dal
• 1 cup red pumpkin
• 1/2 cup potatoes
• 1 cup raw banana
• 1/2 cup eggplant
• 1/2 cup carrots
• 1/2 tsp cumin seeds
• 1/2 tsp cumin powder
• 1/2 tsp corinader powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp turmeric
• 2 tsp oil/ghee
• salt to taste

For the masala paste

• 1 /2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 whole Kashmiri chili
• 1 green chili
• 1 inch ginger
• 1/2 tsp tamarind paste
• 1 medium sized onion
• 1 tbsp dried coconut milk powder
• 2 tsp oil

Preparation - Soak the toor dal for 1-2 hours.

Heat 2 tsp oil in a wok. Add the cumin and coriander seeds. When they start to give out a fragrance, add the broken red chili, followed by the chopped onion. Fy till onion starts to turn light brown. Remove from wok to a blender. Add the chopped ginger, green chili and tamarind. Buzz for 30 seconds to 1 minute to get a smooth paste.

Dissolve the cconut milk powder in 2-3 tbsp warm water and keep aside.

Cooking - Wash and cook the toor dal with 2 1/2 cups water, salt and turmeric for 2-3 whistles. Keep aside till steam escapes. Mash the dal with a heavy ladle.

Simultaneously, heat the oil in a wok. Add the cumin seeds . When it starts to splutter, add the chopped veggies along with all the powdered masalas. Fry for 2-3 min on medium heat. Then add 1 1/2 cup water, salt and a pinch of turmeric. Cove with lid and cook for 8-10 mins.

Once the veggies are almost done, pour the cooked dal and the masala paste into the wok along with 1 1/2 - 2 cups of water (adjust consistency as per your taste/preference). Simmer for 5-6 minutes before taking to a boil. Allow to boil for 3 mins or till everything is mixed together. Add the coconut milk and boil for 1 more minute. Remove from flame.

Serve hot with rice/rotis.

Tulsi Tea & Ginger lemon Tea : Reviews

A dreary long afternoon without power. Though cocooned from nature's fury by virtue of its geographic location, the aftermath of Hudhud is being felt in a very different form in the IT city(refer news). While the power shortages have disrupted our set schedules, it has also opened up new avenues of entertainment. No telivision/no laptop equals to more books/going to the park/chatting up with neighbours. On one such afternoon as I was engrossed in a Paulo Coelho, the doorbell rang. As I was expecting a package from Borosil, I ran excitedly to open the door. 'Ah at last', I exclaimed when I saw the courier guy with a package. I signed and took the package in my hands. It felt different.  I took a proper look at the consignment details. That is when I saw the words 'Paper Boat' along with their logo embossed on the package. Had missed it in my excitement. They have launched two new variants of their drinks and had sent it for review. (PS- I loved the tiny note you guys sent with it!!!)

This is the third time I am reviewing their products which are all natural ready-to-serve 'Indian' beverages. Have previously reviewed all the exising flavours and I think these two variants are a nice addition to their repetoire. Both the flavours 'Tulsi Tea' and 'Ginger Lemon Tea' are much loved and widely consumed especially during winters. Touted to be the sure cure for all sore throats, they are essentially hot beverages. But the twist is that these RTS beverages need to be 'served chilled'. So how did they fave on my gusto-meter ??

The samples came in a jute bag (this time it is brown) enclosed within a cardboard box (brownie points for the eco-friendly packaging). There were two samples of each flavour. Though it was mentioned to 'serve chilled', I could hardly wait to try them. So, I tried them at room temperature first. Both turned out to be quite refreshing but tasted somewhat similar ( both have those lemony notes ). The Tulsi variant is a litle too subtly flavoured and maybe they can upp the flavour by a notch or two. I liked the Ginger-Lemon variant among the two. It has that right balance of flavours ( and that ginger smell which I really dig ). It think it is really nice. Reminded me of the CCD iced tea that was a favorite at one time.

[The remaining samples were duly kept in the fridge and tried later. Yes, they do taste better when chilled. Stock them in your fridge for those hot ( and also not-so-hot ) days.]

Yaay's -
1. Low on sugar ( just 6 g/100ml)
2. Traditional Indian flavours
3. Low on calories ( 27.4 Kcal/100 ml for Ginger Lemon and 24 Kcal/100ml for Tulsi )
4. No preservatives
5. No added colors
6. All natural ingredients (as listed on package) - water, sugar, black tea leaves, lemon juice concentrate, ginger, lemongrass, tulsi leaves.
7. Nice taste (when slightly chilled)
8. Priced at Rupees 30/250 ml.

Naay's -

1. I expected the Tulsi version to have a stronger flavour.



Rating - Since Paper Boat Drinks are in a league of their own, it will not be favourable to comapare them with other beverages. However, i would rate it a 4.25/5 based on taste/calorie content/pricing and health perspective.

[ Though product samples sent by the company, my opinion is unbiased and strictly personal.]

Garnier Saved My Day !!

It is 5 am. A new mother finally gets to hit the bed. But sleep eludes her as she keeps getting up to check on her bundle of joy. "Is he too cold ?? or maybe too warm. It has been two hours since his last feed, won't he be hungry?". Her thoughts wander in every possible direction. Finally the alarm goes off at 7.30 am. She gets off hurriedly to shut it lest it disturb the little one.

As she splashes cold water on her face to get rid of the grogginess, she notices the dark areas that are beginning to develop under her eyes. Her once luminous skin is not longer that radiant. Her rigorous skincare routine has gone haywire after the arrival of the baby. Not that she regrets it. "Thank God for small mercies...at least I do not have to go to office looking like this...most folks would easily mistake me for an endangered member of the bear family".

The day passes by in blur. Feeding, changing nappies and soothing the little one takes up all her time. A sudden ringing of the mobile disrupts her routine. Her husband informs her that two of his colleagues would be dropping by around 7 p.m.. She checks the time and it is already 6 p.m. which leaves her with less than an hour to get ready to receive the guests.

She runs through her mental checklist. The fridge is stocked with frozen snacks which would be ready to serve in 10 mins. The house looks a bit untidy and will take up another 15 mins. With the baby scheduled for a feeding at 6:45, that leaves her with just about 20 mins for herself. Deciding to tackle the living room first, she gets to work. It turns out that she grossly underestimated the effort. It is 6:30 by the time she is done with arranging the house.

She hurriedly takes a shower and dons a fresh outfit. The baby has begin to stir and needs immediate attention. A feeding session and a lullaby follows. The baby settles down and she puts him in the rocking chair. With the snacks are laid out in the microwaveable dish and the coffee maker kept ready, the food arrangements are taken care of. Turning her thoughts to her makeup and hair, she hurriedly opens the makeup kit which has been gathering dust ever since the baby was born. She sighs at the sight of the neatly arranged primer, foundation, concealer, highlighter and the pressed powder. These things have to wait for another day. Closing the kit, her reaches out for a little pouch. Her vanity is at stake and she cannot afford to look less than presentable.

Un-zipping the pouch, she turns it upside down on the dressing table. A Garnier BB cream, a kajal stick and two lippies tumble out. Though minimalistic, these have become her savior. An impulse buy from an online portal, the Garnier BB cream has worked its way into her hectic routine. While she had initially been skeptical about the lack of a shade repertoire to match every skin tone, she discovered that it matched beautifully with her medium skin tones. It gives that beautiful flawless finish with a dewy shine which stays in place for a good eight hours while the in-built moisturizer ensures that skin stays hydrated. And it has SPF too which abolishes any need for applying a sunscreen. No need for layering multiple products.

She dots her face with a tiny amount and spreads it evenly with light fingers. A second layer ( mixed with a dot of matte foundation) applied right under the eyes takes care of the dark circles. After a swipe of kajal to brighten up those tired eyes and a bit of lippy to add some color to the face, she looks every bit her old self. With those extra minutes to spare, she quickly runs a straightener through her wild hair. She is just putting it back in its stand when the doorbell rings. As she opens the door, the look in her husband's eyes says it all. Garnier BB cream has once again saved the day for her.

[ Note - Garnier BB Cream has been my constant companion ever since the arrival of my baby. Though I have been using it for more than a year, I jumped at the chance to do a blog post about it. Thanks to Indiblogger and Garnier for providing me a free sample and the lovely opportunity.]

Chuin-Saru-Baigana Tarkari (Drumstick-Taro-Eggplant curry)

Drumstick curry is a very popular dish is every odia household. But every lady has a different way of cooking this traditional favorite. The taste varies according to the quantity of masala paste and vegetables used. Some prefer to thoroughly fry the veggies before adding it to boiling water salt and turmeric water while others add the raw veggies itself. While I usually make one with drumsticks-potato-badi and a thick mustard-garlic paste, this time I tried a more watery variation by keeping the quantity of mustard low and adding eggplant and arbi/taro to the curry.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 4 drumsticks ( cut into 2 inch long pieces)
• 1 cup eggplant cubes
• 1/2 cup arbi/saru/taro cubes
• 1 large potato (cubed)
• 1 large tomato (finely chopped)
• 1 dried mango slice (ambula)
• 1 medium  onion (finely chopped)
• 6-7 garlic flakes
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 2 red chili
• 1 green chili
• 1 tsp pancha phutana
• 1 tsp turmeric
• 2 tsp mustard oil
• salt to taste

Preparation - Grind the mustard, cumin, red chili and half of the garlic flakes into a smooth paste. Dilute the paste with 3 cups water.

Soak the ambula in 1/2 cup hot water.

Cooking - Heat a wok. Carefully drain off the diluted mustard paste into the wok leaving the solids behind. Bring to a boil. Add turmeric and salt along with all the veggies. Cover with a lid and cook till the veggies are soft.

Heat the oil in another wok. Add the panch-phutana, crushed garlic flakes and green chili. As the garlic starts to brown, add the chopped onion.

Fry till the edges start to turn red. Then add the chopped tomato and cover with a lid for 1-2 mins. Open lid and crush the tomatoes with a spatula. Add the cooked veggies along with the residual liquid. Also add the dried mango/ambula along with the water in which it was soaking. Adjust salt.

Bring to boil and let simmer for 4-5 mins. Switch off the flame.

Serve with white rice, dal and some vegetable fry.

Click here for another version (HERE).

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.