Turmeric Milk: Soothing Elixir

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!

A few months ago when experimenting in the kitchen I had cut my palm. Having seen my aunts and mother for ages in the kitchen, I instinctively reached for the turmeric powder and dabbed it in the cut stanching the blood and forming a clot. Now scientists tell us that turmeric is anti-bacterial – preventing infection and also helping heal the wound! Curcumin, the active ingredient in turmeric is responsible for its medicinal activity and pigmentation.

Ensconced in multimillion dollar laboratories, western scientists are slowly catching up to what our grandmothers, armed with stone mortar and pestles have known for millennia. Something magical about that turmeric!

Scientists now tell us that curcumin is anti-inflammatory, in that it can reduce soreness and fever, much like tylenol or paracetamol. And it acts like those latest anti-inflammatory drugs called cox-2 inhibitors: Celecoxib and Vioxx. Both of these medicines have serious side effects and vioxx has been withdrawn by the FDA for safety reasons. On the other hand, turmeric as a dietary constituent is safe and well tolerated!

A host of scientific investigations have also looked at the ability of curcumin to fight cancer. Curcumin kills several types of cancer cells in the laboratory. In animals, curcumin prevents or slows cancer in the skin, breast, liver, fore-stomach, duodenum and colon. Curcumin also has anti-angiogenic properties; translation: curcumin seriously slows new blood vessel formation in tumors, causes asphyxiation of tumors and thus preventing their growth and metastases.

Without turning this into a scientific review paper, I hope you are convinced that turmeric is really good for you. Daily consumption of dietary turmeric in the form of added spices, or this turmeric milk can have near magical properties.

No wonder that in Hindu pujas, devas (Gods as crude approximation) and young brides are doused in turmeric powder!

Here is a really simple recipe for the magical turmeric milk (haldi dudh, in konkani). At the first signs of a sore throat, or feverishness, sip this hot milk drink and call it a night! Wake up fresh and ready to take on the world!

When you do try this recipe, I’d love to hear your experience.

Note: Ginger (adrak, Sanskrit) used in this recipe is well recognized in Ayurvedic and western medicine as having anti-inflammatory and anti-cancer properties. It is widely used to prevent motion sickness, to prevent nausea and most importantly suppresses cough. More on that in another recipe.

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Recipe:

• In a mug, place 1 tsp turmeric powder



• 1 tsp minced ginger



• Add a quarter cup water and twirl to mix in turmeric
• Top off with milk. You can also skip the milk and do this in water!
• Microwave ~ 2 min (depends on power rating of your microwave) bringing milk nearly to a boil)
• Leave milk in the microwave for ~ 5 min, allowing the active ingredients of ginger and turmeric to seep into the milk
• Add a teaspoon of jaggery. Alternately use honey, cane or regular sugar to taste. Mix well and reheat milk
• Spoon out and discard ginger bits; turmeric settles to the bottom. If it bothers you, you can strain
• Sip this very hot and feel the heat course over your gullet
• Off to bed! Awake refreshed and energized!

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You may also like my recipe for Almond Milk.

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Selected science articles for further enlightenment (or treat insomnia):

• Sharma and others, Curcumin: The story so far, European Journal of Cancer (2005) (PDF).
• Villengas and others, New mechanisms and therapeutic potential of curcumin for colorectal cancer, Molecular Nutrition & Food Research (2008) (PDF).
• Goel and others, Specific inhibition of cyclooxygenase-2 (Cox-2) expression by dietary curcumiin in HT-29 human colon cancer cells, Cancer Letters (2001) (PDF).
• Tiwari, Ayurveda: Secrets of Healing, Motilal Banarsidass, Delhi, India (1995)

Shira – Cream of Wheat Pudding: Ultimate Comfort Food!

I could have a tough day at work, or come in cold and shivering from shoveling snow. On days when things just don’t go right and you start wondering if the Universe is conspiring against you. I walk in the front door and get a whiff of roasting wheat, … Yaay! Its Shira for dessert! What problems?

M is not a sweets person, but after a tough day, she too instinctively thinks of shira. That warm cream of wheat halwa, also called kesar halwa, sooji halwa, or any of a myriad terms.

Just a whiff and our moods brighten. Like if a gentle breeze lifted the burdens off our shoulders, forgotten for ever. The Universe can take care of itself, I’ll settle in and savor the shira, one warm, nectarine morsel at a time.

Perhaps it reminds us of our childhood. For any religious festival, a puja, a birthday, an anniversary, or celebration of a good report card from school – my brother’s report card, that is – aiee made shira. Now it is hardwired in my DNA, a whiff of shira equals a celebration!

Mahalakshmi Temple, Goa

click image for larger version

The Mahamandap (Great Hall) at the Mahalakshmi Temple in Bandivade, Goa provides a therapeutic escape from many of Goa busy attractions. It is a perfect place to sit undisturbed and commune with the divine. On this early morning, regular devotees went about their prayers silently and tourist laden buses had not yet arrived.

In front of the Deul (Konkani for Temple, also Devasthan), notice the Deepa Stamba (Light tower), a characteristic of Goa Konkani temples. Around the temple are guest rooms for traveling devotees at nominal costs.

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History of the Temple: The Mahalakshmi Deul is another of a long list of temples destroyed by the Christians during the Portuguese Inquisition. The Portuguese made every attempt to annihilate the Konkani (Hindu) faith, heritage and reshape the culture of Goa. A genocide lasting more than 150 years during which many of our ancestors were forcibly converted to christianity, murdered, burnt at the stake, or forced to migrate out of Goa!

The Deul was originally in the village of Kolambe, near present day Colva beach. When the Portuguese destroyed it, devotees smuggled the murthy of Mahalakshmi (Great Lakshmi) first to the town of Talauli (aka Talavali, Talaulim) where it resided in the home of a priest. It was then moved to its present location in Bandivade in Ponda, where a small temple was established in 1866. Upgrades and expansions have occurred ever since. Today it is a magnificent example of Konkani temple architecture in Goa.

Mahalakshmi is respected as a form of Durga Devi, as described in the Durga Saptashati (aka Chandi PaTh or Devi Mahatmyam). Devi is an independent Goddess to whom the Gods turn for help in their hour of need. Mahalakshmi is depicted as the Goddess of Wealth and resides as an independent Goddess and not as a spouse of Vishnu.

A careful observation of shadows will reveal that the following pics were taken in the evening, during an earlier trip. Beautiful, no?

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Posts Related to Konkani Temples in Goa:

• Ramnathi Devasthan, A Konkani Temple
• Flower sellers at the Ramnathi Devasthan
• Mangeshi Devasthan
• Sacred Places: Avalanche of Christian Aid in India
• Revisionism about the Portuguese Inquisition

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References:
• VN Kudva, History of the Dakshinatya Saraswats, Madras, (1972, 1991).

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Lunch at the Shanbhag School

In 2007, the Shanbhag School in Kumta (and their parent, the Konkan Education Trust), started to provide lunch for all their students. In the midst of a long day, the students had previously rushed home during their lunch hour. There are no cafeterias or restaurants near the school.

The school made a significant investment in cooking equipment and prepares a nutritious, vegetarian meal for the ~ 850 primary and secondary school students. Lunch is simply rice, sambar or daal, a lentil curry or vegetable and pickles (see actual student plate above).

During my meetings with parents of Scholarship recipients, and listening to comments at the Parents Teachers Meeting, parents absolutely love the school lunch program. Parents are relieved of the pressure to pack a lunch every morning, or have it ready for the lunch break. Parents are also surprised (and glad) their kids actually eat the variety of vegetables and lentils the school serves. The school subsidizes the lunch and charges students Rs 80 per month (~$2 per month, Rs 4 per meal or ~ 10 cents per lunch!). Students not on the meal plan can eat occasional meals and drop cash in an unmanned donation box.

Kids love the food too. Meals are taken in the company of friends (and associated peer-pressure to finish their plate). Lunch is done within 20-30 minutes, and since they still have an hour break, they get to play around, gossip, or browse the library.

Thus I showed up just before lunch time to “test the quality of the school lunch program.” I always have interesting reasons to be present wherever free lunch is served. Very delicious food and a primary reason why we included lunch as part of the scholarship package we provide needy students. Whenever you are in Kumta, you are welcome to join in for a free lunch!

See pics from the Lunch, below

Scholarships for the Needy

I have previously written about the Shanbhag School, an academic beacon in Kumta and surrounding villages.

The Shanbhag High School, managed by the Konkan Education Trust does not receive any governmental aid. But it follows the state determined academic syllabus and guidelines. While we attract many students who can afford fees, our family wanted to make good education particularly accessible to the poor. Thus last year we gave 16 scholarships to very needy students to attend either the Shanbhag High School, or the affiliated primary school, Saraswati Vidya Kendra. At a new site dedicated to our Scholarship activities, (Shikshan.org), you can browse the list of Scholarship Recipients for 2007-2008.

You can also read about my personal challenges in identifying needy girls: Where are all the needy girls?

We did not rest, last December (2007) during my travels to Kumta I visited most of the scholarship recipients in their homes. The visit served two purposes: (a) to meet the families and convince them of our commitment to support their child’s education ~ and in turn expect them to make education a priority; and (b) to ensure that these were indeed needy families, which I could determine from their living conditions.

They lived in simple 1 or 2 room homes, or with relatives, and it was emotionally overwhelming to experience the gratitude of these families. Below, I share with you some of the scholarship recipients in their home settings. Appropriately I have omitted their names.

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We supported the boy in the center, flanked by his father and cousin sister. Being poor, the girl was enrolled in the local government run Kannada language school. She wanted to attend our English school, but being in 8th std (grade) it would have been academically disastrous for her to switch the language of instruction a year before the State Board Exams. This was an important reason why we started giving scholarships to students in primary school!

Tambdo Phovu – Red flattened Rice

Phovu (flattened rice) freshly mixed with a few spices is a staple of Konkanis. Growing up, we’d eat tambdo phovu (tambdo – red) nearly every day for breakfast. If not for the main dish, at least as a side. I prefer it sprinkled with a little sev, or served on the side (see pic below). When visitors arrived unannounced, the women would quickly mix this as a snack. Since this is simply ‘mixed’ it is also called Kalayile (mixed) phovu.

Tambdo phovu is very easy to prepare and inexpensive. The biggest expense would be the coconut and in the Konkan, every family would have their own coconut trees. You could mix as little or as much as you’d want. It doesn’t spoil, though the phovu may soften a bit.

The key ingredient here is the phova piTTo (powdered spice mix). Earlier, this would be made in every home, but now families simply buy it in the market. Phova piTTo from Kumta is famous! On every visit to Kumta I pickup a pound to bring here, and also for my aunts and cousins living in Mumbai (who are too lazy to travel to Kumta). Shilpa of Aayi’s Recipes has a recipe for the Kumta phova piTTo!

After much pestering, Manashi has developed a taste for it and now makes delicious tambdo phovu. I get it at least once on the weekend! I count my blessings, else I’d have to make do with chemical laden, starchy mush called cereal!

Ingredients

• Phovu (thin puffed rice, 2 cups)
• soyi (grated coconut, 1/2 cup; we use the frozen variety, microwaved to thaw)
• Kotumbari (coriander seeds, 1 tbsp)
• Jirae (cumin seeds, – 1/2 tsp)
• Tambdi mirsang (dried hot red peppers, 4 medium sized)
• Saakar (sugar, 1 tsp)
• MeeTh (salt, to taste)

Method:

• Roast the coriander and cumin seeds; then the red peppers separately in a wee bit of oil.
• Collect in a steel bowl, along with the soyi, poha piTTo, sugar and salt.
• I use a pestle (of mortar and pestle) to first crush the seeds, the red peppers and then crushingly mix with the phova piTTo, soyi, sugar and salt.
• Mix in the phovu in small amounts.
• Moisture from the soyi should be sufficient to soften the phovu, but you can sprinkle a few drops of water.
• Serve with some sev on the side.
• Bon apetit!

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• Shilpa has a slightly different, but equally delicious recipe for the red phovu.
• You may like another of my Konkani Favorites: Kadgi Chakko!

and my favorite Kumta related posts:

• Kumta: Jewel of the Konkan
• Kumta: Field of Dreams
• Kumta: Main Street
• Kumta: School Kids
• Or you can see all my posts in KUMTA category

Eat Healthy! Live Long! Run Far!

Fresh Raagi Flour

After our first attempt at Raagi Bhakri it is a favorite in our home. It’s easy to prepare and both of us love it. During this past visit to Kumta I replenished our stock of Raagi flour.

A few blocks from our place in Kumta is a little “girNi” (or mill) which grinds various types of flour. It is run by a distant relative ours; apparently everyone in Kumta is related to each other! And fortuitously for me, he was milling raagi flour that day. So here’s a little tour of the making of Raagi Flour.

Shanbhag maam (in Kumta I call all elders by this honorific ~ we are all related, you see) poses with a bag of Raagi flour.

Celebrating Ram Navami: A Tribute to Rama

Hanuman offering a tribute to Shri Rama, Lakshman and Devi Sita; A carving from the Vijayanagar period on a boulder on Hemakuta, Hampi. (see more from Hampi below)

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shri ramachandracharanau manasa smaraami
shri ramachandracharanau vachasa gruNaami
shri ramachandracharanau SHirasa namaami
shri ramachandracharanau SHaranam prapadhyae

On Rama’s feet I meditate
With words I praise
With lowered head I pray
At Rama’s feet I seek refuge!

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Notes excerpted from my book, Prarthana: A Book of Hindu Psalms;
© Arun Shanbhag 2007

Rama.
During times of cosmic crisis, Vishnu as Preserver and Caretaker of the Universe adopts various avataars or earthly forms, to save Creation from calamity, and rid humankind of suffering. Rama as a model human, is one of Vishnu’s most popular avataars. Rama is revered as a devoted son, faithful husband and a righteous king. To fulfill his father’s promise, he willingly accepts exile and wanders forests for many years. When his wife Sita is abducted, Rama enlists birds, monkeys and other animals to track her to Lanka – kingdom of the villainous Ravana. After a prolonged battle, Rama slays Ravana and saves the world from terror and torture. Rama’s victory is celebrated during the Vijaya Dashami festival, and culminates in the burning of Ravana in effigy.

During festivals, devotees raise their voice to Rama. Temples ring to countless chants of his name. Uniquely, the mere recitation of Rama’s name is said to bring ananda or bliss.

The reason for this can be traced to the Mahabharata, when Bhisma bestows on the victorious Yudhishtra, the Vishnu Sahasranaam (Thousand names of Vishnu). Noting the long sermon, Devi Parvati asks her beloved Shiva, how an ordinary person can attain the same benefits as reciting the Vishnu Sahasranaam. Shiva assures her that uttering but once the name of Shri Rama is equal to chanting the name of any other God, a thousand times. With these invaluable words from Shiva, mankind has been blessed with an easy path to happiness.

In the Rama Raksha Stotra – hymn asking Rama for protection, which millions of devotees recite with fervor everyday, the opening verse affirms that reciting even a single word from the life of Rama is able to destroy the greatest of our sins. Mahatma Gandhi also urged followers to recite the blessed name of Rama. Prophetically, “Hey Ram” were the last words from his dying lips.

Included above is verse 29 from the Rama Raksha Stotra, which resonates well with the theme of bhakti for Rama. As Sant Tyagaraja has written, simply by asking the virtuous Rama to shower his blessing and compassion assures us of experiencing ananda.

Uma: Quencher of Thirst

It was a blazing hot summer afternoon in Hampi. As I walked out of the magnificent Vithala Temple, I was beyond thirsty. Even the sweat had dried in this arid Northern Karnataka summer. The sight of this woman under a bright red umbrella and tending a cooler with drinks was an oasis of bliss to a weary traveler. I ambled over and quickly gulped two bottles of my beverage of choice: Limca! Aaaah! I bought a few more bottles for M and for the driver.

She charged me 12 rupees for each. I gave her the money. But ever eager to practice my kannada and engage in conversation, I asked here only jokingly why it was 12 rupees here, while it was only 10 rupees in the city. She must have been surprised by my heavily accented and rudimentary kannada, and realizing I was joking, she started giggling. She was completely at a loss of words. I just could not keep a straight face and started to laugh too.

I made small talk, asked her name and generally how many drinks she sold in a day. Her name was Uma and said she sold about a crate (of 12) each day. I estimated she made 4 rupees profit on each bottle, netting her about 50 rupees a day (slightly more than a dollar)! And for that she had to stand in this heat all day! And some one had to drop her here and pick her up in the evening. And she has not yet eaten! Life is tough! But she had a certain calm about her and I think this pic radiates her inner peace. And her confidence!

As I prepared to leave, I asked her again why it was 12 rupees for each drink: yaakae hutnerdu rupaiya?
Now she really burst out laughing, and I laughed with her. After a few moments she composed herself, then lifted the lid of the cooler, pointed inside and with a twinkle in her eyes mouthed a single word: Ice!

For that thirst quenching ice cool drink I would gladly have paid twice as much!

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I was gifted this small, yet well done bronze of Uma by my cousin brother Ramnath. He has a good eye for art work.

This is Uma (Parvati) as Shivakami – the beloved of Shiva, in a classic tribhanga pose. This is purported to be a late 18th century reproduction of the 11th century piece from the Kulottunga I era. I have had this for several years and I never tire of admiring it. It is small and fits nicely in the palm of my hand. I am drawn to her graceful pose. I am drawn to her exceptional beauty. I am drawn to the inner calm she radiates! And I am drawn to the confidence she exudes!

The craftsmanship is exquisite for so tiny a piece and we have no idea where this statuette resided for the last several centuries. The sharp features suggest she was not used for any puja. Prolly stayed in a noble household.

It is said that the easiest way to reach Shiva is to appease Parvati (or Uma) and have her champion you to Shiva! Perhaps it is that restlessnes in my heart that draws me to her. I certainly thirst for her grace! And every time my eyes fall on Uma, I know my thirst will soon be quenched.

Academic Update from the Shanbhag School Kumta

When I first posted on the Shanbhag School, the upper floor (1st floor) was still under construction. During my visit in Nov, it was a thrill to see students enjoying lectures in the new classrooms. You can see pics of ongoing classes later in the post. But first, an important question: How are the students performing academically?

In a word – EXCELLENT!
Summary of Results of 58 students who appeared in the 2007 X Std, Karnataka State Board Exams:

• Highest score of 97.7%
• 3/58 students scored greater than 97%
• 20/58 students scored greater than 90%
• 34/58 scored greater than 85%
• 54/58 scored greater than 60%
• 3/58 scored between 50 and 60%
• 1/58 scored between 35 and 50%
• No student in the entire class failed the X std Board exams

WoW! Congratulations to the students on their excellent performance. Also a big pat on the back for the teachers who did an outstanding job of educating the young. Since the Shanbhag School is a private school, it does not receive any Government subsidies or aid. Thus the teacher’s salary are much lower than at local government-aided schools. The dedication of teachers to teach is thus so much more appreciated. The 2008 exams has recently concluded and it will be some months before the results are out.

Here are a few pics of ongoing classes. Note: I did not know that Thursdays are “casual Thursdays” and students did not have to wear their blue and white uniforms (which you see in this post). Thus the school took on a festive appearance. YaaY!

It was a fabulous November afternoon. Looking towards the front of the school. For comparison, see here for pics from a few years ago.