The way things are done

I grew up in a family in which the women especially indulged in some blind practices without ever questioning them; they just followed what was handed down to them from their mothers and mothers-in-law. Grandmothers were a powerful force in the families and one saw a docile mother implicitly obeying her - no questions. There could be disagreements at the personality level but when it came to traditions they were hand in glove.
Some of them were pretty elaborate like those relating to birth, marriage and death. Some seemed more like habits of someone with OCD like the way one had to clean one's hands before and after touching several things. The concepts of "Madi" and "Pathu" in a Tambrahm household needed the skills of a rocket scientist to unravel. For the uninitiated, Madi is when you had to be clean and pure to do certain things like cooking and pooja. This involved having a bath, often wetting your hair too and wearing clothes that have not been touched by anyone who is not practising Madi. Pathu is an extreme form of hygiene which meant not mixing cooked things with uncooked things. But it is not all that simple as it seems - the finer intricacies are mind boggling. Suffice it to say I always did something wrong and incurred the wrath of my grandmother whose madi and pathu I polluted.

As a teenager, I used to be fascinated by some of these practices and angry about the discriminatory ones. But whenever I questioned a tradition or a ritual the answer was the same:
"This is the way we have always done it in this family." If I persisted more I was told that I was going to make the Gods angry and they would pierce my eyes.
That was a powerful threat.And when I got married one of the important and repeated advices I received from my aunts and grandmother was:
"Don't be impertinent. Learn the practices in their house and follow them. Else it is your children who will suffer."
What?

The best part was that even though I married another TamBrahm there were so many subtle variations in the practices in their family and deviations were not tolerated. And when I asked my m-i-l for the rationale I got the answer:
"This is how we have always done it in this family." How enlightening!

And that is exactly how traditions and rituals get perpetuated - unquestioning obedience, irrational fear and blind faith. Once the ground is fertile with these nutrients it is easy for those wielding power to use these effectively to reap their benefit. So many practices still thrive around the world on the only excuse:
"We have always done it this way and we do not have to change." Remember the recent cases in Haryana where the Panchayat separated a couple and took away their children for they married within the same gotra? Remember our discussion here on the power of Horoscopes and defects in natal charts?


Female circumcision a.k.a female Genital Mutilation (FGM) has been in practice in many African countries for over 2000 years. It is still practiced in over 40 countries.It involves some very crude and dangerous methods done without medical assistance in many villages. This summer 2 girls died in Egypt after they were subjected to the procedure and there was an angry furore over this. The Egyptian health ministry banned the practice but the public reaction was that the ministry had no right to question a cultural tradition:
Osama Mohamed el-Moaseri, imam of a mosque in Basyoun, the city near where the 13-year-old girl lived, and died. “This practice has been passed down generation after generation, so it is natural that every person circumcises his daughter,” he said. “When Ali Gomaa says it is haram, he is criticizing the practice of our fathers and forefathers.”

Most parents fear that no man will marry an uncircumcised girl as it is a symbol of a woman's honour and chastity! You can read what WHO has to say on FGM here.
Such a dangerous and barbaric practice and yet people defend it on the grounds that this is how we have always done it in our community.

How come we abandon all reason, judgement and humanity when it comes to tradition and faith? Why is there a reluctance even to question it and understand it even from people who suffer under the weight of it?
Reminds me of a story a friend forwarded:

A group of scientists placed 5 monkeys in a cage and in the middle, a ladder with bananas on the top.Every time a monkey went up the ladder, the scientists soaked the rest of the monkeys with cold water. After a while, every time a monkey went up the ladder, the others beat up the one on the ladder.
After some time, no monkey dare to go up the ladder regardless of the temptation.

The scientists then decided to substitute one of the monkeys. The first thing that this new monkey did was to go up the ladder. Immediately the other monkeys beat him up.
After several beatings, the new member learned not to climb the ladder even though he never knew why.

A second monkey was substituted and the same occurred. the first monkey participated in beating the second. Soon all the monkeys were replaced.What was left was a group of 5 monkeys that even though never received a cold shower, continued to beat up any monkey who attempted to climb the ladder.

If it was possible to ask the monkeys why they would beat up all those who attempted to go up the ladder…..
I bet you the answer would be….
“I don’t know – that’s how things are done around here”
Does it sound familiar?


I agree that every culture has its own peculiar traditions but it is necessary for successive generations to evaluate them against external changes and see their relevance and usefulness. While I am all for preserving our culture and best traditions, it is important to throw out those that have outlived their purpose, those that have been proved unscientific and those that are repressive and barbaric. That things have "always" been that way is no excuse. Now is always a good time to throw them out and become a more humanistic society.

Beet-Carrot Cutlet


Today i wanted to cook something spicy and yet had to finish off carrot and beet that i had stocked in fridge for quite a few days.. So i decided to experiment and it turned out really nice and healthy recipe.

Beet-Carrot Cutlet
Ingredients
2 Beet Roots
6 Carrots
2 Bread Slices
1 onion finely chopped
1 spoon Red Chilli Powder
1 spoon Garam masala
1/2 spoon Jeera Powder
1/2 spoon Corriander powder
1 spoon garlic-ginger paste
Bread crums/Fine rava
Oil
Salt

Method
  • Grate Beet roots and carrot
  • Heat oil in a pan and add finely chopped onion to it
  • After a while add garlic-ginger paste, corriander powder, jeera powder, garam masala, red chilli powder
  • After heating for a while add grated carrot and beet root
  • Cook the mixture well with lid
  • Once mixture is well cooked add crushed bread slices and salt to it and take off from the stove
  • After mixture cools down prepare the patty of shape you like.
  • Roll it in bread crums/fine rava
  • Shallow fry the cutlets on the tawa with little oil

Notes
You can optionally add cooked potato/beans to the mixture

The third Sex

Last friday I had the misfortune of driving to the city railway station and then the airport which meant not just braving the usual traffic woes but two additional ones. Namma Metro work had started right in the heart of M.G.Road which meant a wait at the Mayo Hall junction for a good 20 minutes. There was a flight to catch in about an hour's time and we had not factored in this new development. Namma Bengalooreans are not surprised by these any more because this has been the story of our lives for the past 5 years - roads blocked /barricaded/made one way for overbridge constructions/ widening of roads and now for Namma metro.
The second thing that I noticed was the proliferation of Hijras begging - actually they were demanding money - at the various traffic signals. This was never the case in Bangalore - perhaps a stray one occasionally but never so rampant. Where did they come from? Certainly they were from Karnataka as they spoke Kannada.

I am ashamed to say that my initial response was one of revulsion as if it was their fault that they were so. I wondered why they were let loose on the streets in stead of being locked up. But then for what crime? It isn't their fault that they are
physically and psychologically different and cannot have access to a decent job. All applications have a column for saying Male/female. So what do they specify there? I suppose they have been forced into begging and prostitution because society has denied them access to more decent means of livelihood. I have seen some of them act aggressively or indulge in lewd gestures at train stations in Mumbai but I guess that is their rebellion against being treated as non persons. Historically they have enjoyed a modicum of acceptance in Indian society where they were employed as guards to protect the ladies, or royal court dancers and they had some roles to perform during all weddings and child births in the community. It is possible that contempt for them began in the British Raj days when authorities supposedly "attempted to eradicate hijras, which they saw as "a breach of public decency."

Where I grew up, we do not have the tradition of involving Hijras in weddings and child births and so my only knowledge of them came from mythology and history and some grotesque portrayals of eunuchs I had seen in films. So it was a shock when I saw them in flesh and blood for the first time in a Mumbai train when I was 36 years old. He/she came and sat right next to me even though there were other empty seats. I was terrified and so I got down in the next station and took another train to my destination. Fear of someone different? societal conditioning? Ignorance? I do not know which but that was my reaction to a perfectly harmless person whose only fault was being different from what I knew to be normal.

According to the Wiki article they "they face extreme discrimination in health, housing, education, employment, immigration, law, and any bureaucracy that is unable to place them into male or female gender categories". And they are in extreme danger of HIV infection.
It seems to me that they can be integrated into society by absorbing them in jobs which require physical strength which they seem to possess in plenty - traffic constables? Security guards for buildings? construction workers? Apparently some districts in India use them as tax collectors. I am sure there are many areas where they can be employed and taken away from begging and prostitution.

One thing bothers me though. Even though these people do not seem to have a gainful employment or an assured source of income they are always dressed in good saris or salwar suits and wear make up (albeit cheap) and jewellery. Do they make enough to afford all this or do they have the backing of someone else who provides them with all this and makes money out of them?

Fried Modak


Today I decided to try puran poli as well.. Puran poli came up well except its sides which didn't have any puran but i guess with 2-3 more trials i might be able to prepare the puran poli as nice as my mom does.. But anyways with the remaining puran i made these fried modaks which my dad loves..

Fried Modak
Ingredients
1 cup chana daal
1/2 cup jaggery
4 spoon heaps wheat flour
2 spoon heaps maida
Salt
Oil

Method
  • Cook daal in the cooker and remove the water from it
  • Heat a pan and add the cooked daal and jaggery.
  • Cook it for around 5-7 minutes to form puran - our filling for the modak
  • Make dough by mixing wheat flour, maida, 1 spoon of hot oil and water
  • Keep aside for half an hour to hour
  • Make small balls of the dough and roll them to form thin rotis of puri size
  • Add the puran we had prepared earlier and close the modaks by making few plates at the top
  • Deep fry the modak on medium heat

Notes
These modaks are prepared of puran so that they can stay for 2-3 days.
Fry the modak at top side really well otherwise the cover might remain half cooked as its kind of thick because of plates

उकडीचे(Steamed) Modak


It was Ganesh Jayanti Last week and I had decided to cook modaks that day.. But it happened that i changed my mind and went to pune to surprise in-laws and parents.. So decided let me try my hand on this today.

Ukadiche Modak
Ingredients
1 cup grated coconut
3/4 cup jaggery
1.5 cup water
1 cup rice powder
Salt
Oil

Method
  • Heat pan and add grated coconut and jaggery
  • After around 5-7 minutes the jaggery would dessolve into the cocunut and form our filling for the modak.
  • Heat water in the pot
  • Once water is almost boiling add little oil and salt to it
  • After water boils completely add rice powder and mix well
  • Take out the mixture from the stove and mix it well to form uniform dough
  • Make small balls of this dough and flatten them
  • Add the mixture and pack the ball giving it little plates at top to form modak shape
  • To cook modak keep a vessel with water on the stove, on top of it put the vessel which has holes grease it and put the modaks on it
  • Cook the modaks by covering them with small cloth or a plate for about 7-10 minutes

Notes
Its a coconut item and doesn't stay good for long, so consume these in a day

Cauliflower Paratha


This time when I got fresh cauliflower in Fresh i decided to try out this recipe.. It turned out really nice and different flavour..

Gobi Paratha
Ingredients
6 spoon heaps wheat flour
1 Cauliflower
1 small onion
1 spoon jeera
1 spoon red chilli powder
1/4 spoon turmeric powder
1 spoon amchur powder
Oil/Ghee
Salt

Method
  • Make dough just like we prepare normal rotis
  • Grate the cauliflower and onion
  • Mix it with salt and keep it aside for 10-15 min
  • Mixture would be watery, separate water from the mixture
  • Mix jeera, red chilli powder, turmeric powder, amchur powder to form the filling
  • Make round balls of dough and press and form cup kind of shape
  • Add filling to the cups and close them to form ball
  • Roll parathas out of it
  • Fry on low flame on tawa with abdundant ghee/oil

Notes
If the flower is not fresh you might want to cook the filling in a pan on heat, but fresh flower gets cooked well if paratha is fried on low flame.
You might want to add one cooked and grated potato to the mixture to get alu gobi paratha.
I fried paratha on one side with oil and one side with ghee, that gives nice aroma and taste

Shoki Ramen House





2675 24th St, Sacramento, CA 95818, (916) 454-2411

If you're unfamiliar with the Curtis Park area, you might zoom by Shoki's without realizing it. Much like most archetypal ramen-yas, it's housed in a small non-descript building on a sleepy street (just before Crepeville). From the outside it doesn't look like much, but inside it's a bustling nest of activity permeated with the heady aroma of homemade ramen broth. The interior is quite small with just a few tables placed around the perimeter of the kitchen. Be aware that the temp can spike up in there and there does seem to be an issue with a lot of flies buzzing about, so don't expect anything fancy. However, the owners have taken the time to add a few small personal touches, like a cute hand-painted ceiling. Overall, it exudes the feel of a kitschy mom and pop establishment. The menu is your standard white board on the wall and the proprietors do a nice job of explaining the half dozen or so dishes. Prices run from about $5-$8 and the ramen flavors range from shoyu (soy sauce), shio (salt), tantan men (a spicy version) and a few other non-standard ramens like corn ramen. In addition, they have added a smattering of alternatives such as California rolls, Japanese curry and a salad. There's a few beers on the menu and it looks they're trying to expand with a few Japanese specialty drinks (which were on the menu but not available yet at my last visit). And of course, they have everyone's favorite marble beverage- Ramune. :)

I'll be honest, I really wanted to love Shoki. My inner hapa girl was doing cartwheels when I heard a ramen-ya was opening up in Sac. We're not talking about your high-salt, high-fat, chemically-flavored Top Ramen variety. I had visions of bowlfuls of fresh, steaming shio ramen overflowing with tasty bits of menma (bamboo shoots), tasty slices of pork and the ramen staple---a hard boiled egg. I've been back three times now and each time, I walk away full more or less but not satisfied. The last time, they were out of boiled eggs (isn't there a market just down the street?) , the time before they were out of menma and two out of three times my broth's been lukewarm. Although highly disappointing, I can live without my bamboo and egg but lukewarm broth? Ramen broth should be so hot that you get the ramen sweats while you eat it. Maybe I've just been spoiled by the ramen-yas of my childhood in Japan or recent visits to Santa Ramen in San Mateo.

What does make me return to Shoki is the gracious hospitality of the owners. It's family run and each and every worker there exudes such a friendliness that you yourself feel like family upon leaving. They really go out of their way to try and accommodate your requests and you are never made to feel rushed, even if there's a line of patrons at the door. I'm hoping over time, Shoki's will get their ramen tweaked to perfection but that they don't deviate from the terrific customer service. Ideally, I'd like to see blazing hot (temp wise) ramen and perhaps a counter eating space where solo eaters that want to get their ramen grub on can jostle for elbow space while slurping away in ramen bliss. Shoki, Gambatte ne!

Groundnut Laadu


I have very selective liking for laadus.. And this one is one of them :) And when I asked mom for recipe it turned out that this one is simplest to prepare :)

Groundnut Laadu
Ingredients
3 cup groundnut
1/2 cup jaggery

Method
  • Bake groundnuts in a pan
  • Remove groundnut cover
  • Grind the groundnuts in mixer
  • Mix groundnut powder and finely chopped jaggery
  • Grind this mixture once again in the mixer
  • Prepare small lemmon sized round balls - laadus out of this mixture

Notes
Somehow removing cover of groundnut does not suite me :) so I used groundnut with cover and still it tasted same :)

Nutty Rice


Nutty Rice was what I had on one of my bday in Taj, Bangalore. It tasted awesome and both myself and ajoy just loved it. When I was eating it I decided that I am surely going to try and make this. And guess what first attempt itself was upto the taste. Its very easy and tempting recipe one can impress guests with.

Nutty Rice
Ingredients
2 cups of cooked rice
4 spoon cooked corn
2 spoon groundnuts
2 spoon cashews
4 green chillies
1 spoon raisins
1/2 spoon jeera
2 spoon ghee
Salt to taste

Method
  • Heat ghee in a pan
  • Add jeera and let it sputter
  • Add cashews, groundnuts and raisins
  • Once nuts turn light brown add chillies
  • Wait for nuts to turn dark brown and then add cooked rice, corn and salt
  • Mix it well and cook for 3-5 minutes

Notes
You can use 4-5 curry leaves as well if you like.
Using long grain rice like basamati gives nice aroma to the dish

Veg Spring Rolls


This is the recipe that I am using from the book that I got as a gift during my wedding.. The book is called 'हमाखास पाकसिद्धी' (Sure shot cooking).

Veg Spring Rolls
Ingredients
5 spoon heaps of maida
1 egg
3 carrots
1 cabbage
2 onions
1 spoon Soya sause
1/2 spoon pepper
Salt to taste
Oil

Method
  • Mix maida, egg, salt and enough water to form thin batter
  • On a nonstick pan make thin small dosas
  • Store all these dosas one above another by applying little corn flour in between them so that they don't stick to each other
  • Cut carrots, onions, cabbage to form long thin pieces
  • Heat little oil in pan and add cut carrots, cabbage and onion
  • Half cook it on high flame mixing them well from time to time
  • Add soya sauce, black pepper powder and salt to taste
  • Mix 1/2 spoon maida and little water to form the paste which we are going to use for packing rolls
  • On each dosa prepared earlier, put vegetable in the middle, fold both the ends and make roll of it and close them with sticking paste that we prepared.
  • Fry these rolls on medium flame

Notes
Preparing thin dosas is important to get thin and crispy coating for spring rolls
Also its good to prepare small small dosas so that while serving you need not cut the rolls and which saves from risk of mixture being coming out of the roll

Harabhara Kabab


Whenever i use to go to restaurant this was the one recipe that i loved.. I always thought of trying this at home but was under impression that cooking kabab needs some special machinary or something like that.. Then i have problem making ajoy eat palak :) so i had to try this recipe on tawa :) it turned out really nice and ajoy mentioned that i should be cooking this instead of palak vegetable :) Here is the recipe...

Harabhara Kabab
Ingredients
3 medium sized potatoes
3 cup peas
2 palak gaddi
1 cup corriander leaves
1/2 gaddi pudina leaves
1 medium sized onion
4 green chillies
3 lemons
2 spoons corn flour
2 bread slices
3 spoon butter
Cashews
Salt to taste
oil

Method
  • Boil 2-3 cups of water in a pot
  • Add cleaned palak leaves in it and boil for a while and then drain the water and keep aside
  • Grind the onion in the mixer to form the paste
  • Heat the pan and add the butter to it
  • Add onion paste and cook till it turns light brown
  • Mean while grind the palak leaves in the mixer and then add to the onion paste that has turned light brown
  • Cook for a while till mixture is well cooked and vert little watery
  • Keep aside for cooling
  • Steam potatoes and peas in a cooker
  • Grind the corriander leaves, pudina leaves, chillies in a mixer to form the paste
  • Mix this with the cooled down palak-onion mixture
  • Grate the potatoes and add them to the mixture
  • Half crush the peas and add them to mixture
  • Add lemon juice, corn flour, small pieces of bread slices and salt to it
  • Mix well to form the paste
  • Form the lemon sized balls, flatten it a bit and stic the cashew piece to it
  • Shallow fry on the tawa
  • Serve with pudina chutney

Notes
You can sprinkle little chaat masala on the fried kababs, i haven't tried this as yet as i didn't have chaat masala at home but i guess it might taste good.