Of memories and doe eyes and Chivda

Three years ago, around time I was sitting alone in my living room, holding my 3 month old and trying to choke back tears that threatened to cascade down, just like the un-seasonal rain that beat down in my patio. 
I felt all alone. M had just started traveling and I, for the very first time, was left all alone, alone with an infant. I would constantly worry and hear imaginary noises and stay awake all night, doze off just as it was light, only to wake up to my infant's cries. 
Over time, I got used to being alone,  not that I liked it, but it became routine, just like drinking tea, eating lunch or taking a bath.

Just like always, I wondered at time flying! So much has happened in these 3 years, my Parents and in-laws visited us, we went to India, moved to a different city, leaving our hearts behind in Los Angeles. 

We watched our little one growing, steadily acquiring new skills, toddling, running, laughing, throwing a tantrum, obsessing with 'wheels on the bus' and 'eka makdane kadhlay dukan', the short phases of his intense liking for a certain toy Thomas( the steam engine) , hot wheels cars  (there was a time when there was one tiny car underfoot- all the time, we could not step anywhere without landing on one and yelling out in agony and hopping like crazy bunnies, to his latest Trash Truck and now his demand for a Fire Engine! 

Today my little one goes to pre-school, he waves 'bye to me, very cheerfully, every morning. I am happy that he does not cry and mope and has adjusted so well in school, at the same time, I feel a tug at my heart, I miss him around, messing around. I miss saying, "  arey kay kartoys!? jara shanta bas ki!" (what are you doing? Will you pipe down for a bit), I miss his, " uh-oh!" and investigating the cause for it, I miss his voice exclaiming "Oh! Man!"  when he misses kicking the ball around the house.

I love it when he comes home and sits down to lunch and we laugh over Tom and Jerry's silly antics. I love it when I lay him down for his afternoon nap and the silly games we play before he closes is eyes and sleeps. 

I love weekends when he and his Baba spend time together and do crazy things ( many a times ending in me yelling at both and warning that if they do not cease the tomfoolery this instant, I will spank both!) I laugh out loud when M tells little S, " ssssshhhhh,  ata bas kar, nahi tar aai ordel"(enough or Mom will yell now!) I quite feel like Gabbar Singh from Sholay  (yaha se pachas -pachas kos door gaanw me jab bachcha raat ko rota hai to maa kahti

hai ..beta soja ..soja nahi to gabbar singh aa jaayega. ) So much for discipline!

Last night the little one slept early and M and I were just about to watch a movie, we were

looking thru our dvd's to decide when looking up I saw my baby standing in the bedroom 

doorway, blanket clutched in his small fist and his beautiful doe eyes brimming with tears,

just looking at us. My heart lurched, casting the dvd's to a corner I ran and scooped him up

in my arms and held him tight and kissed him. 

At that moment, I felt, like so many times before, he is is everything to me , holding my 

precious baby in my arms, laying my cheek against his oh-so-soft one, to look into his 

beautiful innocent eyes and read every emotion in them.

We both love it when it rains - my baby and I run out on the lawn and skip about for a couple of minutes and he informs me that it is raining- pauss!
I enjoy it when he and I share a bowl of snacks, such times (rainy days) call for chivda ( a spicy mix, call it the Indian Trail Mix!). Where I am concerned, I like chivda anytime and am glad my son also seems to like it :)

“Anyone who says sunshine brings happiness has never danced in the rain”

Before I get on to the chivda recipe, here is how I go round to making it. About 3 years ago, I was talking to my Father and we got to talking about chivda, which we both like a lot. He mentioned that if I want to kick up the taste a few notches, I should add Coriander seeds and Fennel seeds ( roughly pounded in a  mortar-pestle) and add the mixture to the 'tadka'. Now Dad denies having given me this tip, insisting that he would never - ever say such a horrendous thing, fennel seeds indeed! Pshaw!

Neither will budge, however, what matters is, the chivda is delicious and makes me want to refill my bowl every time. Even M, who dislikes chivda liked it and asked for a second helping.

There is really nothing that can go wrong when making chivda. Not even if you eyeball all ingredients ( just be careful with the salt, a little goes a long way)

You need: ( these are approximates, use your judgement, you won't go wrong)

2 cups of THIN poha

2-3 Tbsp of Raw Peanuts ( or you can use roasted peanuts if you have those handy, but with a slightly different  taste)

2 Tbsp Dalia (Roasted gram)

1 tsp. Mustard seeds

1 tsp. Cumin seeds

1 tsp Sesame seeds

5-7 Green chillies Chopped ( seeds intact) - Adjust to your heat tolerance

4 fat Garlic cloves ( peel and chop)

1 tsp each Fennel seeds (saunf/ badishop) and Coriander seeds ( pound roughly)

Salt to taste

10-12 Curry leaves

1 tsp Turmeric powder

2 tsp Sugar (optional) 

4  TbspOil

Heat a wok on medium high heat.  Add a fistful of the thin poha  and roast for a minute or two ( this is to make the poha light and crisp). keep a watch, you do not want the poha to curl up, that will make it too crisp. 

Transfer all the poha  to a plate. Heat oil in the same wok. Add the raw peanuts and mustard seeds. The peanuts will start browning and the mustard seeds will pop, add cumin seeds, asafetida.

*If using roasted  / roasted and salted peanuts, add them just before adding thin poha

Add the chopped garlic, green cillies and curry leaves. 

Let the garlic turn a nice golden brown. Add the dalia, sesame seeds and the fennel- coriander seed mix and turmeric.

Stir well till well incorporated

Add the poha and mix well so that the poha is coated with the spices. Add sugar and mix. Done.

Switch off the stove (if you have an electric stove, the heat from the coil will keep the poha chivda warmed for a while) 

Let the chivda cool, store in an airtight container. Enjoy with a cup of tea or anytime you want! 

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Arusuvai!!

Shilpa asked me if I was interested in participating in the Arusuvai Friendship chain which has gained momentum in the USA. I jumped at the chance! Thank You SO MUCH Shilpa!

The Arusuvai Friendship chain was started by Latha Mami and in her own words:

“is about sending along a surprise ingredient as a gift to your friends for them
to prepare something tasty with it, share the recipe, and pass on other surprise
ingredients to more people. Arusuvai means six tastes (aru=six, suvai=taste) in
Tamizh and is used to refer for Tasty preparation with six tastes - inippu/
thithippu (sweet), orappu/ karam (hot), kassappu (bitter) , pulippu (sour),
uppu(salt), tuvarpu (tastes that one gets in raw leaves).”

Lazy, is what I can be labeled when it comes to opening the mail box.. I mean how exciting is it to view a stack of bills and other junk? But when Shilpa was going to mail me the surprise ingredient, I was thrilled and did not think twice about opening the mailbox!In due course the package arrived with its mystery ingredient. In all eagerness, I tore off the cover and pulled out the contents! The moment I opened the ziplock bag I knew I had received a WONDERFUL ingredient! The aroma of the 'mystery powder' was all over the house and was so tempting.. I wanted to try it then and there! But wait!! there was more!! a slab of Lindt chocolate and Tomato Pickle and a very sweet greeting card!! In a haste I took this picture ( and the only one I did' coz M was in a rush to eat the chocolate).. well I am no less than the husband! I opened the Tomato pickle and shamelessly dipped my finger in it and licked! those who went, "eeewwww" reading that.. let me tell you folks.. THAT is the way to enjoy pickles!! Uuummmmm!! So tasty!!!
Back to the powder.. I made M take some hearty sniffs at it and he concluded it was Goda Masala.. I too swayed to that conclusion.. but a little whisper kept on in my right ear.. it must be something Konkani!! And it was!! It was PohaPowder !! I was all for making Kalayile Pohvu , but had no fresh coconut on hand ( and I really am not a fan of frozen coconut, it - for some reason.. or maybe something I do here: forms a yucky oily , slimy layer on thawing) and so that had to wait.
And then I had a brain wave ( yeah! yeah! not being modest..) I decided to make Chivda out of it!
I have this weakness to end all weaknesses, for chivda. I can have it for any meal. Don't cringe here, but I love mixing my chivda with a generous dollop of plain yougurt and eating it! Oh YUMMMM!
To elaborate more on the brainwave part (lest you guys stick out your tongues at me!) was, I thought of me Dad.. who is also a chivda aficionado and though rather particular (or as I call, peculiar- he does not believe in eating anything but two meals : that's why peculiar ! imagine no munching!! ) about his food habits likes to have a bit of chiva with his evening tea.
So it came about that i made a big batch of this chivda and sent off a portion of it to my father, who I am sure enjoyed it!
For the chivda:
2 cups Thin Poha
3-4 tbsp Oil
1 heaped tsp Mustard seeds
1 heaped tsp Cumin seeds
1 heaped tsp sesame seeds
2 tbsp Raw Peanuts
2 tbsp Dalia
2 tbsp Dry coconut pieces
1/2 tsp Turmeric powder
2 Dry Red chilies broken into pieces
15 or so Curry leaves
2 tbsp Sugar
Salt to taste (just be careful when adding salt, even a little goes a long way)
2 tbsp Poha Powder

Heat a kadhai and add about 2 fistfuls of poha and on a low flame, dry roast them till they are crunchy. Do this for the entire lot. A faster way to do it is to zap them in a microwave for one minute ( toss after 30 secs for even roasting) or line a baking tray with foil or parchment paper, preheat the oven to a 350 deg. F. and roast the entire batch of poha for about 10 mins ( that is an approx time)
Remove poha and set aside. Heat oil in the kadhai, add raw peanuts, dalia, mustard seeds and cumin. The peanuts and dalia should be well browned and crunchy. Add the sesame, dry red chilli, coconut and curry leaves. Sauté until the curry leaves are crunchy. Use a medium flame and ensure that none of the ingredients gets burnt ( or even a dark brown, which will make them bitter). Add the poha and mix thoroughly.
Add the Poha Powder , sugar and salt. Mix thoroughly and switch off the heat.
When the chivda is cool, transfer to an airtight box.
Enjoy with ur cup of tea or coffee or just about any time you feel like munching.

The Poha Powder adds a punch to the chivda and leaves you wanting more!! I have some of the powder remaining and am now looking at using it in some other way, may be in a curry!

I am extending the Arusuvai Frienship Chain and am delighted to have Trupti and Mythreyee join the growing group! Your Mystery Ingredient is on its way!! Thank You for accepting my hand of friendship!

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Narakchaturdashi

The second day of Dwali is called NARKA-CHATURDASHI or CHOTI DIWAL which falls on the fourteenth day of the month of Ashwin. The story goes that the demon king Narakasur ruler of Pragjyotishpur ( a province to the South of Nepal) after defeating Lord Indra had snatched away the magnificent earrings of Aditi, the Mother Goddess and imprisoned sixteen thousand daughters of the gods and saints in his harem. On the day previous to Narakachaturdashi, Lord Krishna killed the demon and liberated the imprisoned damsels and also recovered those precious earrings of Aditi. As a symbol of that victory Lord Krishna smeared his forehead with the demon king's blood. Krishna returned home in the very early morning of the Narakachaturdashi day. The womenfolk massaged scented oil to his body and gave him a good bath to wash away the filth from his body. Since then the custom of taking bath before sunrise on this day has become a traditional practice specially in Maharashtra.

In South India that victory of the divine over the mundane is celebrated in a very peculiar way. People wake up before sunrise prepare blood by mixing Kumkum in oil and after breaking a bitter fruit that represents the head of the demon King Narkasura, that was smashed by Krishna, apply that mixture on their foreheads. Then they have an oil bath using sandalwood paste.

In Maharashtra also, traditional early baths with oil and "Uptan" (paste) of gram flour and fragrant powders are a `must'. All through the ritual of baths, deafening sounds of crackers and fireworks are there in order that the children enjoy bathing. Afterwards steamed vermiceli with milk and sugar or puffed rice with curd is served.

Another legend is about King Bali of the nether world mighty power had become a threat to the gods. In order to curb his powers Lord Vishnu in the guise of a Batu Waman- a small boy- visited him and begged him to give him only that much land which he could cover with his three steps. Known for his philanthropy King Bali proudly granted him his wish. That very moment that small boy transformed himself into the all-powerful Lord Vishnu. With his first step Lord Vishnu covered the entire heaven and with the second step the earth and asked Bali where to keep his third step. Bali offered his head. Putting his foot on his head Vishnu pushed him down to the underworld. At the same time for his generosity Lord Vishnu gave him the lamp of knowledge and allowed him to return to earth once a year to light millions of lamps to dispel the darkness and ignorance and spread the radiance of love and wisdom.

This Narakachaturdashi day therefore is dedicated to lights and prayers heralding a future full of joy and laughter.

For me this day always brings back the fondest memories! The first thing on the agenda was bursting a 'rassi bomb' to wake up the society, and there was always a competition who would be the First!! Well, I would wake up early, but ALWAYS took a LOT of time to put light to the 'rassi bomb', once that done I would run pell-mell into the house and crouch till the darn thing went off!! And for the remainder of the festival, content myself with 'flowerpots', 'chakris' !!
My favourite savoury item in Diwali (and otherwise) is Chivda. I can eat it for any meal!! And any quantity too!! It is low calorie compared to other sweets and savoury items!And ofcourse it is easy to make....

You need :
1 lbThin Poha
1/2 cup Peanuts
1/2 cup dalia
5 tsp sesame seeds
10 -12 green chilies (vary to taste)
Few curry leaves
1 spn asafetida
1 spn. Mustard seeds
1 spn. Cumin seeds
1 spn. lightly roasted & roughly ground corriander (cilantro seeds)
Salt to taste
2- 2.5 spn. sugar (optional)
5 spns. oil

In small lots, microwave the poha (spread out in a microwave safe dish, set on high heat for 30 secs. quick toss them around, run for another 30 secs.) This will make the poha crispy and light! Let the poha cool, then break it in two, if they snap easily.... it is crisp and ready to use.
One word of caution... do not run the poha for straight 60 secs. if the heat is too much, they will curl up.
Heat oil in a big wok / kadhai. Add mustatd seeds, as they pop, add cumin seeds, peanuts, dalia, asafetida, chilies, curry leaves , sesame. fry well tll the peanuts are a lovery brown colour and the chilies and curry leaves turn crispy.
now switch off the heat and add the poha. Mix thoroughly.Add salt and Sugar. (Be careful of the salt, a little goes a long way!!!!)
Let the chivda cool down completely, then store in an air tight container.
*You can add fried cashewnuts and dry coconut bits in the chivda.
In




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