Growing up in Mumbai, dosas were a staple in our home. We never tired of them. Could munch dosas for breakfast, lunch and dinner. In the expert hands of my mother, dosas were easy; its the parathas and North Indian fare she avoided. We didn’t miss those. [Read more...]
Video: Making Rava Dosa and Masala Dosas
November 21, 2010 By 46 Comments
Growing up in Mumbai, dosas were a staple in our home. We never tired of them. Could munch dosas for breakfast, lunch and dinner. In the expert hands of my mother, dosas were easy; its the parathas and North Indian fare she avoided. We didn’t miss those. [Read more...]
Video: Jana Gana Mana, List of Performers
August 15, 2010 By 8 Comments
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With democracy comes a serious responsibility.
What are you doing with your democracy? Happy Independence Day! |
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Video: Approaching Kumta on the Konkan Railway
April 7, 2010 By 31 Comments
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Music: Mere Desh Ka Salaam, Shobha Gurtu.
Those who have ridden the Konkan Railway can attest, the rural countryside with emerald green fields is mesmerizing. I think of an early retirement in a village, a small house and running a school.
To share the genesis of this madness, I recorded the view. Here is a 67 second snippet, as the train crossed the Aghanashini River and approached the Kumta Train station. I recorded this from the doorway with my flip video, amidst the rain and rumbling of the train. Enjoy and tell me what you think.
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Video: Weaving Jaaii Flowers
February 28, 2010 By 27 Comments
During recent travels, I was visiting relatives in Honavar, Karnataka – a sleepy coastal town south of Kumta (see google map below). I had stopped by a family store to add money to my pre-paid cell phone. There, this older gentleman was weaving these delicate pink buds called jaaii-che kaLo. These buds only sprout after the monsoon rains (June – August), have a delicate fragrance and are highly sought after during the festival season in July-September. It was a simple, yet mesmerizingly beautiful weave and he agreed to let me record it on my flip video.
Based on a series of questions I ask him (on camera, in Konkani), he shows us a portion of the woven braid. All those buds will yield about 10 feet of braid and take him an hour to weave. Notice the thread, it is actually a fiber pulled from the bark of the banana tree and kept soaked in water. Very eco-friendly.
These braids will be sold in the marketplace (see Kumta marketplace) and usually end up in temples or family shrines. Women also use to decorate (and perfume) their hair. The market rate for these braids is about Rs50-Rs100/ft ($1-$2/ft), but can be significantly higher during the festival season. The beauty of the braids is in the buds; and once they bloom, the braids are considered done.
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Video: Making Puran Polis
October 10, 2009 By 36 Comments
When in Mumbai, we attended a puja at my aunt’s place in Jogeshwari. There we enjoyed a delicious south india lunch, served on banana leaves. Freshly made, warm puran polis, dribbled with home-made tuup (clarified butter), was one of many desserts. The catering crew were making it in the back. Enjoy the video.
And see this older post, where I describe how our extended family comes together to make Sanzori, a variant of the puran poli. So much fun.
Here is Shilpa’s (Aayis Recipes) excellent recipe for puran poli (also called Obbattu).
And another recipe for Puran Poli from Sailu’s Kitchen.
Some of my Other Videos:
- Approaching Kumta on the Konkan Railway
- Weaving Jaaii flowers in Honavar.
- Making Ganna Ras in Colaba, Mumbai.
- Making Rava Dosa and Masala Dosas
Turmeric Milk: Soothing Elixir
June 5, 2009 By 269 Comments
Turmeric is an ubiquitous indian spice and a common ingredient of pre-mixed curry or masala powders. Turmeric (haldi, Konkani; haridra, Sanskrit) is also an essential component of fish marinade.
While I take for granted the turmeric used in cooking, I distinctly remember my grandma preparing scalding hot, turmeric milk whenever we had a sore throat or cold. And grandma admonished us to sip it hot, letting it course its way down the back of our throats. Haaiiii! She had alchemized this common root, to a piping hot, golden elixir, which not only got us back to school the next day (unfortunately), but also back on the playground (v good). Something magical about that turmeric milk! If she only knew!
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Fill-up at the Idli House
April 26, 2009 By 54 Comments
Mumbai was recently blessed with a eatery dedicated to idlis: those delicately steamed rice cakes. South Indians start their day with idli, dunked in sambar or a liberal side of coconut chutney. At home, I enjoy piping hot Idli Sambar for brunch, or to accompany the afternoon chah or kaapi. Leftover idlis make golden crisp Idli fry, or crumbled and tossed with a medley of spices. On family trips you have all initially groaned, when aunts unpack idlis and chutney – the ultimate travel food. By the end you are licking chutney of fingers, while fellow travelers stare with envy.
It was only a matter of time that we, little m included, finally made it to Idli House in King Circle, Matunga. It’s a tiny place and crowded. Many stand and eat. The laser focus on idlis keeps the service quick and very inexpensive, making it the poor man’s meal. On any given day they serve about 8-10 types of idlis.
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Kaapi: Way Coffee Should be Enjoyed
September 30, 2008 By 65 Comments
Running Update: To keep up with my training for the Marine Corps Marathon in Washington DC I had to run 13 miles through partial rain and dodging puddles the entire way. Running with squishy shoes for a couple of hours is not fun! I made it around in horrible time and sore hamstrings.
This year its the hamstrings and lung capacity which have been slowing me. Appears my lungs have NOT fully recovered from the bronchitis I got earlier in the Spring and kept me from the Boston Marathon. For the first four miles, I find myself gasping and unable to pick my pace. My doctor is not surprised and mentions that after bronchitis, lungs need 6-8 months to recover vital capacity. While I don’t notice a deficit in most activities, running long distances needs my entire lung capacity, which is still compromised. But I plod on! Have no hopes for breaking 4 hours, but it would be good to FINISH a marathon this year!
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Great Penance: Descent of the Ganga
August 5, 2008 By 20 Comments
(click image for large version)
Mamallapuram, about an hour south of Chennai along the East coast, hosts India’s largest and most dramatic relief-sculpture. It represents the celebrated myth of the descent of the river Ganga from heaven to earth. The Great Penance, is carved on a giant granite rock wall 27 meters wide and 9 meters tall, and was believed to be initiated during the reign of the Pallava King Mahendra Varman, ca 7th century ce.
While a traditional sculpture (or other work of art) would memorialize a climactic scene, this Great Penance is depicted as a “continuous narrative,” wherein multiple scenes from a series of events are portrayed on the same canvas, permitting the observer to focus on different parts of the work and recollect different scenes in the narrative. The more details one observes and associates, the more richer the experience.
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Phova Dosa: Beaten Rice Crepes
June 15, 2008 By 43 Comments
I am well-fed. Thanks to all foodies on my “Food to Live For” Blogroll (see sidebar), M is inspired to try various dishes. After adapting Sailu’s recipe for our Boston home, M made these delicious Phova poLo with our own onion chutney for brunch.
Phovu (beaten or flattened rice) is a staple of Konkanis and I have previously posted our traditional breakfast, Tambdo Phovu.
The poLo in this recipe reminded us of the konkani delicacy surNoLi. The surNoLi recipe is very similar to the poLo here, with the addition of soyi (grated coconut), the batter being fermented more and the poLo laid heavier (daaTh). In another variation, the batter is mixed with jaggery resulting in a sweet surNoLi.
Marathoner, Professor, Author, Citizen Journalist, Fitness Nut, Foodie, Meera's father, Hindu, Scientist, Photographer.
