Kurma

Deidre from New York writes:

'Hey there Kurma! So nice to see you on Facebook. Your daily blog comes right through to your page. Good reading! Was wondering if anyone had asked you about Amaranth before. My yoga teacher raves about it. Any information, please?

My Reply:

Hi Deidre! Amaranth is one of the most nutritionally wonderful pseudo-grains in existence, especially for vegetarians, since it contains some very rare and valuable amino acids normally only found in animal-origin foods. Amaranth seeds, like buckwheat and quinoa, contain protein that is unusually complete for plant sources. Most fruits and vegetables do not contain a complete set of amino acids, and thus different sources of protein must be used.

Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters. While the active ingredient in oats appears to be water soluble fibre, amaranth appears to lower cholesterol via its content of plant stanols and squalene.

I often eat puffed amarath for breakfast. It makes a great food on Ekadasi fasting days when grain-based dishes are eschewed. It can be sprinkled on other cereal, but I also make it into a porridge. Mainstream supermarkets in Australia carry it on the shelves near regular breakfast cereals. Healthfood shops always carry it.

In Sanskrit, mara means death. Amara means deathless. The word in Ancient Greek (a descendant of Sanskrit) carries the same import - amaranthus: never-fading, never-dying.

Aesop’s Fables (6th century BC) compares the Rose to the Amaranth to illustrate the difference in fleeting and everlasting beauty:

A Rose and an Amaranth blossomed side by side in a garden, and the Amaranth said to her neighbour,

“How I envy you your beauty and your sweet scent!
No wonder you are such a universal favourite.”
But the Rose replied with a shade of sadness in her voice,
"Ah, my dear friend, I bloom but for a time:
my petals soon wither and fall, and then I die.
But your flowers never fade, even if they are cut;
for they are everlasting.”

much more fascinating information on Amaranth...

Efi from Israel writes:

Please tell me which foodstuff is not warming in the hot summer. I'm living in Israel and it's very warm now. Hope it's not disturbance to you. Efi.

My reply:

Dear Efi,

Not a disturbance at all. Your Ayurvedic body type will have some bearing on what is most appropriate to cool you down, but here's a few things:

Bamboo shoot, banana, barley water, bitter gourd, cumin seeds, grapefruit, lettuce, mung beans, persimmon, salt, seaweed, star fruit, sugar cane, water chestnut, watermelon, lotus root, cucumber, barley, bean curd, marjoram, pear, peppermint, radish, strawberry, tangerine, yogurt, broccoli, cauliflower, zuccini, corn, tomatoes, pineapple, turmeric.

Trust this helps, Kurma.

Cabbages 'cut lung cancer risks'

"Eating vegetables from the cabbage family can reduce the risk of lung cancer for people with a certain genetic make-up, scientists say. Vegetables such as cabbage, broccoli and sprouts are rich in chemicals called isothiocyanates, which strongly protect against lung cancer." more...

Last Sunday was spent teaching a vegan cookery class at Gymea, a one-hour train ride from my Bondi Junction train station. Because it was a local class, I was there and back in one day.

Here's our crew, poised to commence a vegan extravaganza. My host Jitka (pictured third from right ) is herself a committed vegan, and wanted to share her dietary choice with her friends.

Here's our menu:

The Global Vegan

Fragrant Hot & Sour Masoor Dal Soup (Rasam)
South Indian Mustard-infused Lemon Rice with Cashews & Fresh Coconut
Seared Chili Tofu Steaks on a bed of Sweet Potato Mash with Rocket Salad
BBQ Asparagus with Balsamic-scented Semi-dried Tomato & Macadamia Chutney
Mild Karnataka-style Poriyal of Cauliflower, Potato and Peas
Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)
Lemon-scented Sticky Date, Walnut and Raisin Semolina Halava Pudding

A splendid time was had by all.

Phyllis from Pennsylvania wrote me today: "Have you any information about Nigella seed and its uses in your recipes? I have used your cookbook for years and years and it simply changed my approach to cooking. Every now and then I come across a new spice and wonder how to use it in your recipes."

My reply to Phyllis: Yes Phyllis, I do have information. I am reproducing a posting from an earlier blog that amply covers the subject. Neeru Salwan wrote me and asked "I am a vegetarian and also do not eat onion and garlic. Is kalonji considered as onion seeds? And can we eat nigella seeds? What are they?"

My earlier reply to Neeru: Hello Neeru! You are not alone in your confusion. Kalonji seeds, also correctly named Nigella seeds (Nigella sativa) (pictured above) are not seeds of the onion plant. There is no connection. It is a colloquial term only, because they look like onion seeds.

They are also sometimes called black cumin, but this is also a mistake. Black cumin (Cuminum nigrum) {it is also sometimes ascribed to Bunium persicum}, is a totally different seed. It is even sometimes called black sesame, which is also a totally different plant, although their seeds are quite similar.

Nigella sativa is an annual flowering plant, native to southwest Asia. It grows to 20-30 cm tall, with finely divided, linear leaves. The flowers are delicate, and usually coloured pale blue and white, with 5-10 petals. The fruit is a large and inflated capsule composed of 3-7 united follicles, each containing numerous seeds. The seed is used as a spice. Nigella sativa seed is known variously as kalonji (Hindi), kezah (Hebrew), habbah elbarakah (literally seeds of blessing, Arabic) or siyah daneh (Persian).

In English it is called fennel flower, black caraway, nutmeg flower or Roman coriander. It is related to, looks like, and sometimes mistaken for the beautiful flowering plant Love-in-a-Mist. It is also sometimes just referred to as nigella or black seed. It was even used in very old English cookery, and called gith.

This potpourri of vernacular names for this plant reflects that its widespread use as a spice is relatively new in the English speaking world, and largely associated with immigrants from areas where it is well known. Increasing use is likely to result in one of the names winning out, hopefully one which is unambiguous.

Old Islamic medicine favours kalonji seeds mixed with honey for insomnia, sexual debility, dyslipidemia and many other diseases. It is said "Salim Bin Abdullah narrates with reference to his father Hazrat Abdullah Bin Omar that Rasool Allah (Pbuh) said, 'Let fall these black seeds upon you, these contain cure for all diseases, except death.'"

These tiny, tear-drop shaped seeds are dusty jet black in colour with an earthy slightly pungent, slightly bitter pleasant flavour. Kaloniji are extensively used in Indian cooking, particularly in pickles.

They are also sprinkled over soft Tandoor-baked breads such as Naan, as is done in Northern India, and also on Turkish Pide breads (pictured, above). In India's medical tradition, Ayurveda, kalonji seeds are recommended for cleansing of toxins in the blood, helping to stimulate the liver, and used as a paste to clear skin blemishes.

In western herbal medicine, Nigella sativa is described as having hypertensive, carminative, and anthelminthic properties.

Nigella is also used in Bengali Panch Porum (5-spice). I love using it in the batter for pakoras, assorted vegies dipped in spiced chickpea flour batter and fried to crispy magnificence. Yum!!

seeds in this photo may appear larger than they actually are

William from Seattle wrote me asking about fenugreek, and how to use it.

My reply:

An erect annual herb of the bean family, indigenous to western Asia and south-eastern Europe, Fenugreek (Trigonella foenum-graecum) is cultivated for its seeds, which, although legumes, are used as a spice.

The seeds are small, hard, yellowish-brown, smooth and oblong, about 3mm (1/8th inch) with a deep furrow across one corner. Fenugreek has a warm, slightly bitter taste, reminiscent of burnt sugar and maple.

The seeds are used in Greece and Egypt and especially India, where they are lightly dry-roasted or fried to extract their characteristic flavour. One should note, however, that over-roasting or over-frying fenugreek results in an excessive bitter taste.

Whn soaked overnight the seed coat beomes soft and jelly-like, and in this state it is one of the chief ingredients of a paste of bitter herbs called halba or hilbe, popular with people of middle-eastern origin.

The leaves of the fenugreek plant are also popular in Indian cuisine. Known as methi, they are used in vegetable dishes, breads and savories. Easily home-grown, fresh young fenugreek leaves are wonderful in salads, dressed with oil and lemon.

The young plants are used as a vegetable, being harvested when they are about 20cm (8 inches) high and tied in bundles like mint or parsley. Fenugreek can be sprouted, and the sprouts lend a pungent favour to salads.

Fenugreek is famous as an ancient medicinal herb. American Indian women took the soaked seeds after childbirth to expedite healing. It was also renowned as a useful cure for constipation, as a powerful expectorant, and is today used in Europe as an herbal infusion to break up respiratory congestion.

The seeds are a carminative (they relieve flatulence), and they are a useful treatment for diabetes.

Modern research shows that fenugreek seeds lowers blood cholesterol and blood sugar levels. Externally, the seeds are useful as a poultice for abscesses, boils and carbuncles. It is also great as a cure for dandruff - soak some seeds in water overnight, grind up into a paste, apply in the scalp and hair, and rinse. You will be dandruff free, although you will smell a little of curry! A small price to pay...

Fenugreek seeds are available at Indian or Middle Eastern grocers. The fresh leaves (if you are shopping outside India), can occasionally be found in markets or can be home-grown.

May from Leicestershire, UK writes:

"Dear Kurma,
Thanks for a great blog - I am an avid reader. Thank you very much for your informative article on the pasteurization of milk (Tuesday, March 6, 2007) highlighting the dangers of this process. You wrote "pasteurization is a destructive process that changes the physical structure of the fragile proteins in milk (especially casein) and converts them into proteins your body was never designed to handle - and that can actually harm you". {read the entire article} Given that unprocessed milk directly from the cow is not available to buy in the UK, would you recommend avoiding milk entirely rather than drinking pasteurized milk?

I also read with much interest your other posts on cow's milk. Quoting from "Religion You Can Drink" (2/11/2007), milk "fortifies the body and develops the brain's finer tissues as well. By filling us with goodness, milk clears the consciousness so we can consider higher, spiritual life." {read the entire article} Is all this also true of milk that has been pasteurized? Lastly, would it be possible for a vegan spiritual adherent to gain those benefits through other foods? Many thanks, May."

My reply:

Dear May,

Thanks so much for your thoughtful letter. Excuse the delay in reply. Glad to hear you are enjoying the blogs.

You ask 'given that unprocessed milk directly from the cow is not available to buy in the UK, would you recommend avoiding milk entirely rather than drinking pasteurized milk?'

There are still benefits from drinking milk under any circumstances, in my opinion. And whereas un-pasteurized milk is not legally sold, some farmers are happy to sell it to you 'under the counter'. But don't quote me on that one. If that is impossible, try to buy unhomogenized whole milk. That should be easy enough to find. Here in Australia it's available in all the supermarkets.

Organic, biodynamic milk is also available here. I am sure that is available in the UK also. In a nutshell, try to buy the purest, cruelty-free milk you can find.

You ask if pasteurized milk can still have spiritual benefits. Yes, if it is drunk hot with a little sweetener and some spice like cardamon, saffron, nutmeg, cinnamon or even a little turmeric added. The sweetener and the spice help it digest and counter mucus-forming. And especially if that milk is sanctified. I explain that below.

Lasty, you ask if it would possible for a vegan spiritual adherent to gain those benefits through other foods?

Definitely. I have many vegan friends who, like me, practice Bhakti-yoga. Part of that ancient and practical yoga system is to prepare foods in a clean, devotional consciousness and offer the resultant dishes to God before partaking.

The food becomes subtly transformed, like a sacrament, and partaking of such spiritualised foods purifies the mind and senses, bringing one closer to God.

Hope this all sheds some light.

I've been browsing my old blogs in commemoration of the last four years of postings. I've decided to share some goodies. Here's a Jewish dog joke. Some of you may have heard it before.

Morty visits Dr. Saul, the veterinarian, and says, "My dog has a problem."

Dr. Saul says, "So tell me about the dog and the problem."

"It's a Jewish dog. His name is Irving and he can talk," says Morty.

"He can talk?" the doubting doctor asks.

"Watch this!" Morty points to the dog and commands: "Irving, Fetch!"

Irving, the dog, begins to walk toward the door, then turns around and says,

"So why are you talking to me like that? You always order me around like I'm nothing. And you only call me when you want something. And then you make me sleep on the floor, with my arthritis. You give me this fahkahkta food with all the salt and fat, and you tell me it's a special diet. It tastes like dreck! YOU should eat it yourself! And do you ever take me for a decent walk? NO, it's out of the house, a short pish, and right back home. Maybe if I could stretch out a little, the sciatica wouldn't kill me so much! I should roll over and play dead for real for all you care!"

Dr. Saul is amazed, "This is remarkable! What could be the problem?"

Morty says, "He has a hearing problem! I said 'Fetch', not 'Kvetch'".

Kurma says: "Can't figure out this joke? No Jewish friends to ask? Alright, already, read this..

Kurma Blog Enter's Fifth Year

It's official. The Fourth birthday of my blog next week will see the commencement of the fifth year of it's publication. Some thought it would only be a passing fad. True, I've missed a few days here and there.

Especially lately, when looking after my teenage son as a single parent (and also tending to my ailing father) has become a full-time job.

Yes, I know Mario should be holding up a number 4, but it was such a nice looking cake I couldn't resist.

Thanks for all your support over the years. Here's hoping there will be many more years to come.

At your service,

Kurma

ps, by the way, if you have too much time on your hands, please check out my blog archives. All my back blogs are there.

Last Sunday marked the shortest day of the year in Australia. While Northern Hemisphere's revellers danced frenetically till the bright wee hours of their Summer Solstice, down under had it's longest cold, dark night.

Such is life in Mother Nature's endless loop of constant seasonal change. Another winter starts to move towards spring, we all get a little bit warmer, a bit older in the process, and, hopefully, a little bit wiser.

We celebrated in culinary style at The Sticky Rice Cookery School in South Australia's Adelaide Hills. Here's our team for day one - a full class.

And this was our menu:

“Kurma’s Spice Trail”

Spicy, Sweet & Sour Masoor Dal Soup with Mixed Vegetables,
Orange and Pecan-studded Canadian Wild Rice and Basmati Pilaff
Cream-infused Delhi-style Panir, Fresh Chili and Dried Fruit-filled Croquettes (Malai Kofta),
Gujarati Fenugreek-scented Pumpkin Curry, With Flame-toasted Pappadams,
Tender Griddle-baked Whole-wheat Flatbreads, (Chapatis)
Lemon-infused Dubai-style Salad of Fresh Dates, Toasted Turkish Bread, Almonds, Bitter Greens, Fresh Herbs & Feta,
and Pakistani-style Creamy Vermicelli Dessert (Kheer Sevian)

The vast kitchen at Sticky Rice coped well with our big team. Chapati rolling was loads of fun. And they all puffed up like tender, warm, wheaty ballons. The breads, that is, not the students.

The groaning banquet table awaits...

Sunday's menu was different:

“Vegetarian World Food”

Iranian Saffron-scented Spicy Rice (Pollou),
Seared Chili Panir Steaks with Sweet Potato Mash & Rocket Salad,
BBQ Asparagus with Balsamic-scented Semi-dried Tomato & Macadamia Chutney, and Shaved Grana Padano,
Oven-Roasted Cauliflower & Stir-fried Snow Peas with Cashews,
North Indian Puffed Fried Breads (Poories),
Orange-infused Hot & Sweet Apple Chutney,and
Lemon-scented Sticky Date, Walnut and Raisin Semolina Halava Pudding

Our crew was smaller but equally enthusiastic. Here we sit, poised before entering the kitchen.

Four hours later, feast time!

Join us for our next classes. Only three days left this year at Sticky Rice. Be quick to book:

Sticky Rice Cooking School
Stirling, Adelaide Hills, South Australia
Sunday 23 August 2009, Cookery Workshop
online bookings or call 08 8339 1314

Sticky Rice Cooking School
Stirling, Adelaide Hills, South Australia
Sat 28, Sun 29 November 2009, Cookery Workshops
online bookings or call 08 8339 1314

For any of my readers from Western Australia, I'm booked for two classes there in July. Here's the details:

Upper Crust Cooking School
West Perth, WA
Evening Workshop, Monday 20 July
Bookings 08 9481 4149
Contact gabriel@uppercrust.com.au

Aspenz Cooking School
Bunbury, WA
Evening Workshop, Wednesday 22 July
Bookings 08 9721 7400
Contact aspenzk@westnet.com.au

Maybe I'll see you there!

Connaught Waters, Epping Forest, Essex, England, 18 June 1964 (my mother's birthday). Young Kurma, aged 11 (yes, I once had hair).

Step aside, Harry Potter.

Marjorie from Texas writes:

"What is the difference between Allspice and Mixed Spice?"

My reply:

This is a good question Marjorie. Mixed spice is a sweet spice combination, usually containing cinnamon, nutmeg, maybe some cloves and maybe mace and allspice.

Allspice is also known as pimento. Pimento is also a name for the small red chilies, also called pimiento, that are commonly pickled and stuffed inside olives. So there is sometimes a confusion. Allspice berries (also known as pimento) are what we are talking of here.

Pimento is an essential ingredient of Jamaican cooking and the essential ingredient in jerk sauce. The wood was first used to smoke jerk in Jamaica to produce the characteristic flavour. Nowadays the berries serve as a good substitute.

Dried pimento berries look like larger, browner versions of whole black pepper, but have a very different, unique flavour. Pimento is also a good home remedy for upset stomach in which case it is either chewed or crushed up and used to make tea. It is used in the preparation of bean dishes, not only because of its excellent flavour but because it is believed to reduce the flatulence caused by beans.

Pimento was discovered in Jamaica by Spanish explorers in 1509. The name originates from the Spanish 'pimenta' (pepper or peppercorn). Most people call the tree 'pimento' and the berries 'allspice'. Because the pimento berry has the flavour and aroma characteristic of cloves, nutmeg, cinnamon and pepper all combined in one spice, it is called allspice.

Pimento is used in sauces, pickling, cakes and curry powders.

Here's loads more information...

My goodness! It's been a whole week without a blog. Looking after myself, my father and my son is certainly almost more that I can keep up with. I do still get to teach regularly. It's really like breathing for me - it just has to be done.

Last Friday I boarded a train and enjoyed a gentle and meditative seven-hour journey north from Sydney to the town of Wauchope.

It was a rare chance to go deep and wander around in my inner world, as the outer world rushed by.

My noise-canceling headphones + my iPod = spiritual rejuvenation. A rare delight!

The Company Farm, run by Lyn Withers, was the venue. My fourth visit was, as usual, enlivening and enlightening, both for me and my students. Saturday's class was conducted in the afternoon, concluding in dinner.

Sunday morning was crisp and bright, and I commenced my 'mis-en-place' as the sun rose.

The Clarence river gurgled nearby, the winter sun sparkled on damp grass, and all was well with the world.

Cutting boards were set up, I finished my morning herbal infusion, apron ready to don. Guests arriving soon...

Little bowls and cups were filled with all the magical ingredients for our kitchen alchemy.

After the intoductory talk, we posed for another pre-class archival photo.

That's Lyn, far left. We chose a great menu, and enjoyed the company of some interesting attendees, all of whom were eager to learn, cook and eat. Cookery is my life's engagement, and my meditation.

"A Dyslexic man walks into a bra..."

Here it is...

Another successful cookery class took place yesterday at Govinda's Restaurant in Darlinghurst, Sydney. Here's our crew all poised and ready for action.

One of the highlights of the day was cooking chapatis. These delectable, warm comfort food breads were wrapped around lashings of matar panir, lemon rice, toor dal with sweet potato and okra, spinach and yogurt raita, and a fiery "too hot to bear but too sweet to resist" apple chutney.

More photos taken by students are expected to arrive in my email in-box today, so I'll share them with you soon. In the meantime, here's the recipe for chapatis.

Tender Griddle-baked Wholewheat Flatbreads (Chapatis)

Chapatis are one of India's most popular breads. They are enjoyed especially in the northern and central regions of India. They are partially cooked on a hot griddle and finished over an open-heat source. Chapatis are made from special wholemeal flour called atta, available from Indian grocers. If unavailable, substitute sifted wholemeal flour. You can spread melted butter or ghee on the chapatis after they are cooked.

Chapatis are usually served at lunch or dinner and are great whether served with a 5-course dinner or just with a simple dal and salad. Makes 12 chapatis.

2 cups sifted atta flour
½ teaspoon salt (optional)
water
extra flour for dusting
melted butter or ghee for serving

Combine the chapati flour and salt in a mixing bowl. Add up to 2/3 cup of water, slowly pouring in just enough to form a soft, kneadable dough. Turn the dough onto a clean working surface and knead for about 8 minutes or until silky-smooth. Cover with an overturned bowl and leave for ½ - 3 hours.

Knead the dough again for 1 minute. Divide the dough into 1 dozen portions. Roll them into smooth balls and cover with a damp cloth.

Preheat a griddle or non-stick heavy frying pan over moderately low heat for 3 - 4 minutes. Flatten a ball of dough, dredge it in flour, and carefully roll out the ball into a thin, perfectly even, smooth disk of dough about 15 cm (6 inches) in diameter.

Pick up the chapati and slap it between your hands to remove the excess flour. Slip it onto the hot plate, avoiding any wrinkles. Cook for about 1 minute on the first side. The top of the chapati should start to show small bubbles. Turn the chapati over with tongs. Cook it until small brown spots appear on the underside (about minute).

Turn on a gas jet, pick up the chapati with your tongs, and hold it about 5 cm (2 inches) over the flame. It will swell into a puffy balloon. Continue to cook the chapati until it is speckled with black flecks. Place the cooked chapati in a bowl or basket, cover with a clean tea towel or cloth, and continue cooking the rest of the chapatis.

Serve: when they're all cooked and stacked, you might like to butter them. Serve chapatis hot for best results or cover and keep warm in a preheated warm oven for up to ½ hour.

After thousands of years of use, scientists are just figuring out (duh!) some of the well-known glories of turmeric, as this article touches on.

BBC News: Weekly curry 'may fight dementia'

The key ingredient is curcumin, a component of the spice turmeric. Curcumin appears to prevent the spread of amyloid protein plaques - thought to cause dementia - in the brain...." Read the whole BBC article...

More on turmeric...

Turmeric tea and more...

Even more on turmeric...

But wait, there's still more...

I've just completed a special "nirjala" (no food or even water) fast since Tuesday evening. This special austerity comes once a year on the Ekadasi day (11th day after the full-moon) falling in this lunar month. My 12-year-old son Nitai insisted on joining me for the fast, despite having school sport yesterday afternoon. He refused to be talked out of it, and he completed the fast with me. Water sure tasted good this morning!

My Guru, Srila Prabhupada (pictured above) would drink quite a bit of water for health and digestion. He would never actually touch the water vessel to his lips, instead slightly tipping the cup and his head, allowing the water to pour into his mouth in a steady stream. His movements and gestures while drinking water were always strikingly aristocratic.

He would make many comments about the subject, often as his disciples and followers sat with him in his room watching him drink water.

Ravindra-svarupa recalls: "One of the first times I was in Srila Prabhupada's presence I saw him drink water from a lota. It was amazing because I had never seen anything done with such precision. It was a small thing, a tiny gesture, but there was something unique about it. I realized that anyone who could drink a glass of water like that was not an ordinary person.

Later on, as I would have more association with Srila Prabhupada, I would see that happening more and more. He would do something and just do it very carefully. Most people do ordinary things carelessly without thinking about them, yet somehow or other he always acted with full deliberation. It was, I guess, just a side effect of being Krsna conscious."

One of his many instructions on the subject of water was to never draw his drinking water from a bathroom! One disciple, Pradyumna, asked how it is actually different if the water comes from the bathroom, provided one doesn't know where the water comes from. Prabhupada replied that it would affect the mind, even if you didn't know where the water came from, because the bathroom is a contaminated place.

Here's the crew of last Saturday's culinary event held in the penthouse apartment of our gracious host Faye, (top row, second-from-right).

We had a great time, with magnificent 360-degree views of the ocean, beaches, and other lovely sub-tropical things.