Most of us have grown up eating many homemade delicacies made by our mothers, aunts and other ladies, in our case dad and husband too. Indian food and festivals are inseparable. My mom used to have specific delicacies on festivals. She never made anything mismatch to that season of the festival. Say for example, for Nagpanchami ( It is a festival where we pray to the Snake God) she used to make naivedhya of Sakhar Bhat ( Sugar Saffron Rice). On the last day of Ganapati, that is on Ananta Chaturdashi, she used to make Banana Pachadi ( Kelachi Koshimbir) which she used to call as “ Anantachi Koshimbir,” these things were seldom repeated as may be those festive days would be perfect weather-wise to have this all. After her, I have never seen anybody so thoughtful with regards to food. Come rainy season and we used to refrain from Brinjal, Onion completely, and Garlic, the simple reason would be that rains make the digestion sluggish, if we eat something like onion, we would need a good digestive power, as the winter approach, the digestion gets back to normal and after Diwali, we can actually start eating Brinjal, Onions, and Garlic. There is a specific day called “ Tulasi Vivah” when one can start eating everything. Diwali sweets were made well in advance and were allowed to be eaten only on the Abhyangasnan Day ( Narakchaturdashi) the tradition which continues till date.
Why this much thought in eating?
Because our food science is very well advanced and it is as per the season. Seasons affect the gut and digestive power of the stomach. If we eat as per the digestive power, we are never to fail. I totally believe in eating seasonal food. Diwali is meant for eating. Good food and Good times equal Diwali. Diwali Palaharam is a matter of great interest across India. With the talks of diet and nutrition in place, life has become difficult.
How the supply in the market changes our perception of food.
7 to 8 years ago, PepsiCo introduced oats in India. The campaign was making India heart healthy. The campaign was successful and slowly other companies like Britannia, Kellogg’s also rushed to bring in the most healthy cereal of the world “ Oats.” Looking at the facts, it is apparent that slowly with these types of campaigns India has become 200 crore market for cereals which is nothing but packaged food presented wonderfully and advertised really well. Same goes with other packaged goodies such as Wafers, Noodles and so on. The question on my mind is why would we give up our food and go ahead to eat something which does not even taste a bit like Indian food. The answer is the power of ADVERTISING and BRANDING.
How colors, advertising, branding, and campaigns change the food scenario?
Nobody branded Poha, Upma, Idli, Dosa the way we are bombarded with Pizza, Noodles and Masala oats advertisements. Same goes with Diwali Snacks. After Navratri, you can watch Cadbury advertising about how to gift Chocolates ( Cadbury Chocolate Pack) this Diwali to your loved ones, neighbors and so on. I mean really? When did the warmth of homemade ladoo, murukku, shankarpali was replaced by something made in the factory with many other products with loads of preservatives?
Oats Chivda, Ladoo Without Sugar and Gluten Free Chakli
There cannot be Chivda without Poha, Corn Poha, or Sabudana Poha period. There cannot be ladoo without sugar ( palm sugar or jaggery are good replacements of sugar), and there cannot be chakli without gluten as Chakli wouldn’t happen if there is no Gluten in the mix. So, the gist of all the above is, as we always say, eat in moderation. Have those long walks every day consistently to feel good and fit.
No million dollar company can be worried about your heart, and it’s health though they claim. Ultimately, you are the only person who knows your body and its needs. So, eat homemade, think homemade and seasonal. Whether should you have all the sweets? Please have as you wouldn’t get the warmth and thought with which it is conceived and made.
Dasara is on the 10 th day of Navratri. It is to mark the victory of Goddess Durga over Demon Mahishasura. In Maharashtra, we do Seemolanghan on this day. In olden times, we used to follow the ritual of crossing the territory of the village or town in the north-east direction. Being in the vast city like Chennai I can only imagine crossing the city and coming back in the evening on time.
Seemolanghan is a sandhi ( combination) of Marathi word Seema meaning Limit and Ulanghan meaning crossing.
In modern times, we should actually work towards crossing our limits not physically but mentally in terms of efforts, in terms of patience, in terms of restraint.
Pushing the limits – Knowing who you are
As we meet so many people across the world throughout our lives, we find different behaviors. No two people are same. But as a human being there is something familiar in all of them. They are all capable of going an extra mile, crossing the boundaries.
Be it acid attack survivors, cancer survivors, or the girl who has been termed as the world’s most ugly girl in the world. Be it the Army men or the Mumbai Dabbawalas who are on time every time. Be it Paralympians or be it any Successful Sports Person. Pushing the limits is something common in all of them.
They have successfully crossed the limits, and have made their mark ahead of that limit. Here, there is a magic of human effort and spirit.
The question remains, whether these people already knew to push the limits? How do they know what they should do? But there are so many constraints to achieve something extraordinary?
Nothing extraordinary can be achieved without crossing the boundaries. Comfort zone is the killer of success. You might be successful at the current place where you are but why not push a little more and see what happens. Why not take risks and give it a 110% of your effort.
The best thing about possibilities is that they are endless.
While you enter the risk zone, you would find it extremely tough to even survive, but there is where you will understand who you are.
Understanding your limits is the first step towards crossing it, so this Seemolanghan let us first identify what our limits are.
How far we can actually go. And then there would be a chance that you can successfully perform Seemolanghan.
This Vijayadashami, may you find yourself and your inner peace. And instead of traveling across the city, hope you go deep inside yourself and perform Seemolanghan.
Today, my 7 years old niece took me to a surprise when she promptly ticked on her bullet point in her to-do list for the day after her cycle ride. As they say,, the children are the best imitators. They copy, or most of the time they ape the elders. We, my sister and me, have this habit of writing down a journal since we were kids. I have been a fan of a routine which is followed religiously even during my leisure days. I remember of keeping a timetable for my vacation too. No one forced me for this diligence. But I think I am wired to have a tab on time spent.
That was childhood. Time of course flew in no time(sounds filmy) isn’t it! But when I look back, I realize that this prudent habit has made my job much easier now.
Once a pattern is persuaded regularly becomes a way of life.
Journalling for me meant writing down how am I going to spend the whole day given so many activities and my varied interests. And mainly it helped me gauge myself when Mumma was not around during my vacations. Wise allocation of time, putting the same on the wall, decorating it and sticking to the timetable was all an easy task for me. It used to give me a sense of achievement when I had ticked 90 percent of my day’s task. It involved reading books(academics/shlokas/or story), cleaning my mess, helping mom in her chores, watching TV (MTV with Nikhil chinnappa, and Gaurav Kapoor on V TV), watering the plants, drawing/ painting, playing indoor/outdoor games, eating and chit chatting around.
The habit continued for my good, and now it has become a part of my life. The daily life today isn’t easy, but when priorities are jotted down in the form of a journal or to-do list, then it is just a cake walk.
Many successful people have emphasized a lot on the process of Journalling for million reasons. Journalling is a process of writing a diary. It is a simple activity where you note down what has to be achieved by you for the day/month/year. It is often said that when you write or record, you give clarity to your thoughts. Journalling helps in prioritizing the tasks. Important and urgent tasks can be written on the top followed by the rest.
A continuous tab on what has been done and what has to be done gives an idea of how much we have achieved of what we had set for at the beginning of the day. With multiple tasks at hand, now, at this stage of my life, I always resort to my journals. They are the mirror which tells me what to do and what has been left out.
This is a time saving simple method for people who have a lot of tasks and can’t keep a check mentally.
Let it be office work, household chores, payment of bills, meal prep for a week, a vacation planned or diet and fitness related regime, Journalling is the solution to ease your life.
Today, I go by the ‘done list’ which is to write down what has been done throughout the day instead of what is to be done which we l talk about in the next blog along with the various methods of Journalling.
Colors play an important part when It comes to writing a diary. It is in fashion now to also be expressive at Journalling than the monotonous tick and cross method.
I play multiple roles and have many hats to wear. With two hands full and a mobile in my hand which is the most essential gadget of my life, I feel the popular applications of Journalling are booming up.
I prefer my old school of writing a to-do list early morning than the various apps. And why not a pen and paper have a magical impact.
When you sit, think and write, you visualize the day further adding to the power of its manifestation. Achievements are seen to multiply when you exercise this one activity religiously.
With this blog, I am 10/10 for the day and heading off to sleep. Are you a fan of Journalling too! If yes, then share your secrets and experiences about the benefits. Else why not try once this awesome art to success.
I have heard about Sapiens – A brief history of humankind book from one of the 100 relatives groups in WhatsApp. One of the topics was the evolution of Indian Hinduism. I was like with handcuffs at the corner yearning to par with the relatives on this difficult subject. The discussion became very interesting with a couple of critical points. No sooner, I spotted a colleague with the same book and learned the good reviews. I decided to wait no more.
Everyone has learned different myths about the evolution of the humankind. This book had a very strong start that makes you grasp faster with verve. It is possible that you could read the 400 pages in one full sweep.
It is unbelievable to read how the agricultural revolution is considered as history’s biggest fraud.
Agriculture investment is supposed to be the best weapon against hunger and poverty for billions. The author had the strong nerve to explain how small wild grass of wheat manipulated Homo Sapiens to its advantages and how agricultural revolution played a divide and rule for ten thousand years.
This line has stuck in my mind –
“Follow your heart is a double agent that usually takes its instructions from the dominant myths of the day”.
It looks similar to the old Hindu saying how we live in the dreams of Lord Vishnu. Everything happening here is all in the dream of the Lord Almighty. The book explains how much natural instinct gut we have lost in the last thousand years unlike the animals trusting their natural instinct gut.
The author has surprised the readers with other startling insight that cooperation is based on shared fictions.
That is not yet worst and bewitching topic of the cognitive revolution. The author has come up with a theory about how gossip played an important role in the development as the dominant species on earth.
Gossip theory should be one of the oldest theories evolving the language and staying alive.
The author must have smitten the readers to enjoy the Gossip theory. It looks like a joke but I must say I have started to believe how gossip helps us to stay alive.
I would not recommend the book to strong religious believers. The book is very provoking to change the mindset of science and religion ideologies. The book is for those who are looking for answers.
If you already know the answer from your viewpoint or from the ancestors, then there is no point to waste your time to read this book.
This review is written by Arun Ramakrishnan who is an avid reader. Arun is in IT profession and is a rationalist by nature. He has a very different insight about the worldly world. Occupied by his two daughters ( Pet and a Human) Arun loves to read and write reviews. He also writes blogs on Project Management, Quality Assurance and fundamental tenets of Agile. Here is the link.
These were never my favorite things to eat. I have never cherished eating Shankarpale. First thing about them was their different name (Shankar in Marathi Means – Shiva ) and Pale means small vessel so there was no connection between Shiva and the Small Vessel and the sweet.
I was never enthusiastic about the whole thing because may be Aaji or Aai used to make it mostly during Diwali and it was just one of the savouries that they used to make so my attention was diverted to other tasty things like Chakli ( Murukku), Chivda, my favorite for 35 years 🙂 I think I was born to love Flattened Rice and all the recipes made out of it. More on my love of flattened rice later. So, this odd named savoury called Shankarpale were never in my list of favourites until somebody presented me with a very crunchy, mushy and sweet version of it.
I was spellbound to eat those small pieces of a wonderful snack which could be relished with a cup of tea or coffee especially in the afternoon. Post meal 2-3 hours is the time to eat something which you can munch on. It can be puffed rice, chivda or my newfound love Shankarpale.
Instead of giving into those sugar laden donuts, tea cakes, biscuits, it is better to savour 3-4 Shankarpale, I realized it late and felt that this is the most sustainable snack I can ever have. We can also replace maida to wheat flour in due course to make it better. But deep frying should never be avoided ( I mean baking something which needs to be deep fried takes the whole concept and nutrition out of it ) Instead of eating 10 we can munch on 5 but the Shankarpale need to be deep fried.
Me and Shrilekha were brought up in a Orthodox Brahmin household where FOOD was EVERYTHING. It was nutrition but more than that Food was a Soother. My mom was a fantastic cook, she was naturally good at making everything. I do not think she has learnt any recipe from anybody. It was her quest of providing her children and her family authentic and nutritious food which made all her recipes special.
As I remember, she was discovering a different way to make the Shankarpale more crispy, ultimately she did and we were excited to have her new version of small biscuits. She even made it with cumin and salt, for people who wanted cracker type Shankarpale.
Why I am reminiscing all this is because yesterday I was making Shankarpale for Joshi Caterers and I slowly slipped into the past. The whole process of making the dough, rolling it, making it into perfect square and frying it was therapeutic.
Mom used to make all snacks either pre lunch/dinner (main cooking ) or post lunch/dinner when there is no disturbance of serving other things. I used to call this as her “Udyog” means business. 🙂
As per her guidelines, I completed everything yesterday and started making Shankarpale post dinner, till around 9 PM. How was it? If you ask, it was heavenly.
With food I have strange equation, now a day, more than eating food, I have started enjoying the process of making. My sincere confession is that I never enjoyed cooking, I am still very reluctant enjoying it but yesterday was different.
In childhood one just eats whatever is served with a bit of tantrum, during teens one can chose what is to be eaten but with very less knowledge about food, during twenties we realize the process behind cooking and most of us try to survive, in thirties, we have a choice whether to eat a lot or make people relish the food made by you..I have chosen the later. 🙂