Vageesh Express

 

October 2006 Edition
 
 

 

 

 

 

 


Let us be together,

Let us eat together,

Let us be vital together,

Let us be radiating truth, radiating the light of life,

Never shall we denounce anyone, never entertain negativity.

 

-The Upanishad

 

 

Indian cuisine is As Diverse as Its Civilization

 

The finest of India's cuisines is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru (teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, color, texture and appearance of the same delicacy changes from state to state.

 

The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly your god' are a dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share their meager food with guest. And of particular importance is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests - invited or uninvited. Food customarily forms the crowning part of most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to feast and make merry. At traditional and festive meals, the thali (plate) or banana leaf is decorated with rangoli (a design drawn with white and colored powders around the edges).

Being in the middle of the festive season, Krishna Jayanthi and Ganesh Chathurti recently being celebrated, there’s plenty more to look forward to. Aside from the religious significance of these events, the celebratory spirits is further whetted by the sumptuous spread, which invariably accompanies every occasion. Offering of food to the Lord during these events is customary, and the offering varies from region to region and season. This token gesture symbolizes humbleness as one bows down to God and thanks Him for the food He provides. The neivedyam  is normally distributed as prasadam to others. It can be done at home, on a daily basis, by placing annam (cooked rice) with a sprig of Tulasi (Indian Basil) and a drop of clarified butter (ghee) in front of the presiding deity of the household. Aside from cooked food, fruits, dry fruits and nuts, coconut, milk and honey are also offered to the Lord. This is an acknowledgement of Nature’s kindness to us and is part of the Vedic (ancient scriptural) way of life in India. Specific menus mark every festive occasion. For instance in the nine–day Navaratri festival, in the South, a variety of sundals (boiled and sautιed pulses such as chick peas, kidney beans, etc), sweet and savory snacks is offered as neivedyam and given to visitors. In the Saraswathi Pooja that follows, payasam, vadai, sojji appam or suiyyan, fruits and betel leaves, nuts are commonly prepared as offerings. This month let us enjoy the different sundals - the authentic South Indian special. Enjoy the mouth watering “Chick Peas Sundal, Green Peas Sundal, Groundnut Sundal, Kidney Beans Sundal and Gram Dhal Sundal”

 

Chick Peas Sundal

Ingredients:

1½ Cups – Chick Peas (White) 3 Tbsp Fresh grated coconut
1 Tsp – Mustard Seeds, ½ Tsp – Urad Dal, ½ Tsp – Broken Red Chillis

Pinch of Haldi/ Turmeric, Pinch of Asafetida, 2 Tbsp Ghee or any cooking oil

Salt as per taste
For Garnish

Garnish with few Curry leaves

Method:

·         Soak the chick peas in water overnight or for six hours minimum to prepare next day.

·         Wash and clean the soaked chick peas and cook in water or pressure cook

·         Alternative – User canned chick peas – decant water and follow the procedure

·         Decant the water and let stand for a few minutes.

·         Heat the oil/ghee and add pinch of asafetida, mustard seeds, urad dhal, red chilies and curry leaves

·         Now add the cooked peas and reheat.  Add the coconut and salt and remove from heat.

·         Stir to mix well.

Green Peas Sundal (Pattani Sundal)

Ingredients:

1½ Cups – Green Peas, 3 Tbsp Fresh grated coconut
1 Tsp – Mustard Seeds, ½ Tsp – Urad Dal, ½ Tsp – Broken Red Chillis

Pinch of Haldi/ Turmeric, Pinch of Asafetida, 2 Tbsp Ghee or any cooking oil

Salt as per taste, ½ Lemon (optional), Mango – small piece

For Garnish

Garnish with few Curry leaves

Method:

·         Soak the green peas in water overnight or for six hours minimum to prepare next day.

·         Wash and clean the soaked green peas and cook in water or pressure cook

·         If fresh green peas in used – wash and follow the procedure

·         Heat the oil/ghee and add pinch of asafetida, mustard seeds, urad dhal, red chilies and curry leaves

·         Now add the cooked peas and reheat.  Add the coconut and salt and remove from heat

·         Stir to mix well

Green Peas Sundal (Verkadalai  Sundal)

Ingredients:

1½ Cups – Peanuts, 3 Tbsp Fresh grated coconut
1 Tsp – Mustard Seeds, ½ Tsp – Urad Dal, ½ Tsp – Broken Red Chillis

Pinch of Haldi/ Turmeric, Pinch of Asafetida, 2 Tbsp Ghee or any cooking oil

Salt as per taste

For Garnish

Garnish with few Curry leaves

Method:

·         Clean and wash the peanuts and pressure cook until soft

·         Drain excess water and let stand for a few minutes

·         Heat the oil/ghee and add pinch of asafetida, mustard seeds, urad dhal, red chilies and curry leaves

·         Now add the cooked peas and reheat.  Add the coconut and salt and remove from heat. Stir to mix well

·         For variation use green chilies and  ginger root instead of red chilies and serve hot.

 

Black Eye Peas Sundal (Karamani Sundal)

Ingredients:

1½ Cups – balck eyed peas, 3 Tbsp Fresh grated coconut
1 Tsp – Mustard Seeds, ½ Tsp – Urad Dal, ½ Tsp – Broken Red Chillis

Pinch of Haldi/ Turmeric, Pinch of Asafetida, 2 Tbsp Ghee or any cooking oil

Salt as per taste

For Garnish

Garnish with few Curry leaves

Method:

·         Soak the beans in water overnight or for six hours minimum to prepare next day.

·         Wash and clean the soaked beans and cook in water or pressure cook

·         If fresh black eyed peas are used – wash and follow the procedure

·         Drain excess water and let stand for a few minutes

·         Heat the oil/ghee and add pinch of asafetida, mustard seeds, urad dhal, red chilies and curry leaves

·         Now add the cooked black eyed peas and reheat.  Add the coconut and salt and remove from heat

·         Stir to mix well

Gram Dahl Sundal (Payatham Paruppu Sundal)

Ingredients:

1½ Cups – Gram Dhal  , 3 Tbsp Fresh grated coconut
1 Tsp – Mustard Seeds, ½ Tsp – Urad Dal, 1 – Green Chilly, Pinch of Haldi/ Turmeric, Pinch of Asafetida, 2 Tbsp Ghee or any cooking oil, 1 piece – Ginger,

Salt as per taste

For Garnish

Garnish with few Curry leaves

Method:

·         Cook the dhal in some water. Do not pressure cook as it may mash the dhal.

·         Drain the excess water and set aside. Heat the oil and fry the mustard seeds, urad dhal and asafetida.

·         Add the curry leaves, green chilly and ginger (cut into small pieces) and stir for a minute.

·         Add the cooked dhal, coconut and salt and stir over a low-med flame for a couple of minutes and serve hot

 

 

Kitchen Tip - Green peas will retain their original color, if you add a pinch of sugar while boiling. If a curry turns out too salty, garnish it with some grated coconut and mix with ghee

 

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