Rasayana

Wishing you all a very Happy Mahashivratri. Shivratri is said to be the day on which Lord Shiva in order to save the world consumed the poison that emerged from Samudramanthana. Alarmed Parvati then choked Shiva hoping to stop the poison from entering his body. The poison then was held at his throat turning it blue giving them the name 'Neela Kantha' or 'Vishakantha'.  Essentially like most Hindu myths this one too is the victory of good over evil, victory of Amrutha over Halahala. So we are supposed to contemplate of the negativity in our lives and try to get rid of it today. Devote fast, meditate, keep vigil through the night. Keeping up through the night is a tall order for me, so is meditation. But fasting is fine. Thankfully there is no one way to celebrate festivals in the Hindu pantheon. It is just a balance between celebrating life and mindful living that is at the core of these celebrations. So this one is fasting before Ugadi brings feasting with it.

As I explained to Sunny boy the significance of Mahashivratri, he got all excited and wanted to fast the whole day. I had to convince him that fasting was for adults and that kids need to eat well. The promise of allowing him to fast once he reaches high school brought me momentary truce. The next complaint was that his school did not declare holiday for Hindu festivals except Diwali. He held the temple calendar in his hands and started examining the number of Hindu holidays. With so many of them, he wishfully said 'had school closed on all Hindu festivals we did pretty much have no school. That would have been fun'. Excited at his discovery, he left for school have a great deal to share with his friends for the day.

Today, since it is the day on contemplation, I sit here wondering how time flew. This blog is a decade old, Sunny boy just a tad younger than that. I am that much older. Many family members who found their way into my stories on this blog are long gone. Most cricketers in the Indian ODI team are younger than me. Grand slam winners are decades younger than me. The software that inspired awe in a younger me are no longer around. Shops where we frequented are no longer around. It is just time, it waits for none. Then I look at folks in my family who are in their eighties. Every time I meet them, I thank my stars for this chance. They might be gone the next time around. Or the other way around. I wonder if it is mid life that makes you acutely aware of your own mortality.
Then I wonder how it must be of the older folks in the family. Most of their peers are gone. Life as they knew has changed beyond their wildest dreams. But they all know their family makes them the happiest.
Here is to family, fasting and feasting. Rasayana is a version of fruit salad. During my visit to Puri earlier this year, we got to taste a Rasayana like dish.It had sweet but savory overtones as well and it was delicious.I have tried to recreate it here.

We will need,

Ripe but firm Bananas 3
Pomegranate seeds 1 cup
Coconut shredded 1/4 cup
Cilantro /fresh coriander chopped 1 tbsp
Lemon juice to taste
Black Pepper ground to taste
Chat Masala (optional to taste)

Method:

• Place the Pomegranate seeds in a mixing bowl. Peel the bananas and diced them. Toss the diced bananas into the bowl with the Pomegranate seeds
• Toss the rest of the ingredients together. Serve immediately. 

Note: Many people do not consumer salt while fasting. Chat masala can be skipped if that case. Also Sendha Namak  can be used in lieu of salt if that is acceptable. 

Bottle Gourd and Panner Kofta Curry

There are time when I crave for rich luxurious foods, like Pooris, Makhani gravies etc. Kannadiga being simple to the core were not all the great at conjuring a dish which could qualify for 'heart attack on a plate'.  The typical Malai Kofta is rich and luxurious. Since I was cooking for my Amma and she is a very picky eater and her no list includes Panner, Mushroom, corn -anything that we as kids did not see on the super market i.e Janata Bazar shelves three decades ago. So Malai Kofta was out of the question. So I married Malai Kofta with Lauki ke Kofte and bingo, there was a dish that satisfied my craving at the same time my Amma could enjoy it too.

So comes the Kofta curry.

We will need,

For the Koftas:
Bottle gourd 1 cup (grated and well squeezed)
Panner 1/3 cup crumbled
Rice flour 2-4 tbsp as needed to get the mixture together
Green Chillies minced 3-4 (adjust according to taste)
Mint a handful chopped
Ginger 1/4" grated
Salt to taste
Sunflower oil to deep fry

For the Curry:

Tomatoes 3 medium
Ginger 1/2" piece
Green Chillies 2-3 Adjust according to taste
Mint leaves a handful
Coriander leaves a handful
Cashews 5-6
Ghee 3-4 tables
Black Cardamon 1
Green Cardamon 2
Star Anise 1
Jeera 1/4 tsp
Red chilli powder 1/4 tsp
Dhania powder 1 tsp
Turmeric powder 1/4 tsp
Garam Masala a generous pinch
Milk or water about 1/2 to 1 cup depending on the thickness of the curry desired.

Method:

• For the Curry, combine the tomatoes, ginger, chillies, mint  and coriander leaves in a blender and pulse it till the mixture is smooth. Set it aside. Separately grind the cashews along with a little water into a fine paste. Set it aside.
• Heat the ghee in a Kadai. Throw in the whole spices. Once the spices stop sizzling throw turmeric powder, dhania powder and chilli powder. Saute for a few brief seconds pour in the tomatoes mixture. Make sure to not burn the spices.
• Cook till the the fat separates. Now throw in the the cashew paste and a 1/2 cup of water and simmer.
• Now for the Koftas.Place the oil in a Kadai and heat it on medium.
• Mix all the ingredients except the oil. The mixture should come together like a dough. I do not typically add extra water because there will be enough in the gourd and Panner. Adjust seasonings. 
• Pinch small balls of the mixture and roll it into Koftas. Deep fry till golden brown. Drain on paper towels and reserve.
• Once the curry has simmered and has the desired consistency, sprinkle the Garam Masala, adjust salt and cook for a few more minutes. Just before serving, throw in the Koftas and serve immediately.