Monday, 28 April 2014

Making of a Zoo!



         Cheenu was rather a unique boy. He was restless, hyperactive, intelligent and notorious. He was kind hearted in his own way only that his acts of kindness often led to undesirable outcomes. During his childhood days he was a nightmare to those around him. Every now and then he would get a bright spark – so distinct that no one would even dream of it. One such great idea was to set up a zoo!
         Our young hero lived in a small town on the foothills of Western Ghats. It was a quiet, laid back place that was home to domestic animals, rodents, stray dogs, cats, troupes of monkeys, occasional rabbits, local birds and insects in addition to a large population of humans. If one did not take into account the human beings, there weren’t much chances of finding variety of inmates for the zoo. Nevertheless, he managed to sell the ‘zoo idea’ to his friends, Chandru, Swami, Visu, Kumar, Sankar and Ramu. Few days went by and the group gathered to finalize the plan. Well, first things first. It was unanimously decided to name the zoo after Cheenu. Not a surprise, considering Cheenu’s reputation of notoriety. It was also decided that each group member would contribute either an animal or bird to the proposed zoo.
        Next problem was to find a place to house the animals and birds. It so happened, Chandru’s older sister Meena was fascinated by this idea and she convinced their widowed mother to let the kids use the only room in the first floor of their house. So, a placard that read “Cheenu’s Zoo” in bright colors was displayed on the window sill facing the street.
        Before long the hunt for the animals and birds began. Chandru, though not a pied piper, decided to catch a rat, for the simple reason there were quite a few running around his house. He tried several times using a trap with different baits, but to no avail. Ultimately, he managed to catch a white rat, probably an albino, after successfully using ‘masala vada’ as the bait.
         Cheenu’s mother loathed all pets, except a cat called Jinju, as it helped reduce the large rat population in the house. Jinju had recently littered, but wouldn’t allow anyone to come near the kittens. One day, one of the kittens got trapped on the first floor ledge, though no one knew how it got there. Both Jinju and the little one made such a racket, that Cheenu’s father got the gardener to rescue the kitten. After this incident, Jinju became much more protective of the kittens and Cheenu had to abandon the hope of making one of the kittens a proud member of the Zoo.
        Soon neighborhood doctor’s mongrel littered and the sympathetic doctor let Cheenu adopt a brown puppy, who was named ‘Tommy’.  The puppy drank milk and barked all the time. Cheenu’s mother lost patience after a few days, and so Tommy was shifted to the ‘zoo’. Cheenu had to smuggle milk from home to feed Tommy.
       Swami found a parrot with a broken wing in his garden, and shifted the bird to the ‘zoo’ in a cane basket.  The boys fed the parrot with bananas and mangoes. Cheenu and Sankar spotted a rabbit on their way to school and decided to give a chase. They ultimately caught the rabbit after running through the paddy fields for more than a mile, stumbling and falling several times. It became Sankar’s responsibility to feed the rabbit.
        Even after a month, the number of zoo inmates remained the same. Hence, after an emergency meeting, it was unanimously decided to catch as many insects as possible. So a dragonfly, few colorful butterflies, a cockroach, a grasshopper, a caterpillar, a moth and a beetle were added to the collection. Taking pity on their plight, Meena lent them a chicken. As the inmates grew in number, the upkeep of the zoo became a problem and as always, Cheenu came up with a brilliant plan to open the zoo for public viewing. He suggested that the fee collection could be used to feed the animals, birds and insects. An entry fee of four annas (25 paise) was charged from the neighborhood children and friends who visited the zoo. Unfortunately, the zoo had visitors for only a couple of days.
       With mounting school work, the boys could not spare time for the zoo on a regular basis. Over time, the parrot’s broken wing mended and it flew away through the open window. Meena took back her chicken, the white rat escaped to be with its mates and the insects could not be contained for long. Chandru’s mother grew tired of Tommy’s incessant barking and asked the boys to vacate the zoo. Cheenu was deeply distressed to part with the puppy and the rabbit, but managed to find loving homes for them. Yes, Cheenu was indeed a unique boy, albeit with a golden heart.

9-Aug-2010: "Making of a Zoo!" was published on Writershideout.net


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A Spiritual Lesson for Life

I grew up in a small town on the foothills of the Western Ghats, were people of different faiths lived in harmony for many years. Having grown up in a secular household, I had friends from different faiths. Like every other child I was fascinated and intrigued by their customs and religious practices. When I first visited the local church with my Christian friend, I was in awe with the statue of Mary carrying Baby Jesus. I was equally enthralled to see my Muslim friends reading their holy book Koran in a musical chant. Our ways of life were different; nevertheless we remained good friends.
              
Our idyllic small town life remained peaceful. Most of the businesses were run by Muslims and the Hindus were predominantly land owners. Good number of Christians and Hindus were employed as teachers. Educated youth from all walks of life were taking up jobs in government offices, banks and LIC. As a teenager I was not aware of the conflicts underlying our peaceful existence.
           
The bazaar right in front of the historical Hindu temple was lined by various shops run mainly by Muslims. As was the norm, these merchants used to gather for Namaz everyday in one of the shops. All of a sudden, a Ganesha idol appeared in the middle of the market square and this sparked a disagreement between the communities. Alas! Simmering tensions erupted into violence! The following days witnessed police action. Community leaders tried to restore harmony and religious heads attempted to soothe the frayed tempers. Over time, the community slowly limped back to normalcy, though minor transgressions had the potential to flare up the situation. 

             
One of those days, I went to the bazaar with a Hindu friend to buy some stationary items. While we were gaily examining the new fragrant, multicolored erasers with great enthusiasm in the stationary shop, a violent mob carrying sticks and sickles came charging down the bazaar. We saw people running helter-skelter and shop owners downing shutters. Paralyzed with fear we did not know what to do. The shop owner, a septuagenarian Muslim gentleman, asked us to get into the shop and closed the shutter behind us. As we sat in a dazed stupor, we heard the mob pelting stones, shouting slogans and chasing people. The shop owner was on his knees praying all through. Once it became quiet, he opened shutter only to find mayhem outside. Calm after the storm! With great care, he sent us home with an escort. That day, a perfect stranger taught me the most profound spiritual lesson on humanity. A lesson that stays with me to this date!!!

15-Jul-2010: A Spiritual Lesson for Life was published on Writershideout.net 


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Tribute to a Delicious Breakfast!


Only recently, it became apparent to me that memories can evoke strong physical reaction. The incident in question was an innocent visit to a famous restaurant in a south Indian temple town with my family. One of the breakfast items on the menu card read as “Appam with coconut milk – Rs.50/”. Surprisingly the very sight of the name “Appam” lead to instant salivation, proving Pavlov’s theory to be correct!
“Mom, what is it? You are looking dazed!” asked Preethi.
“There is ‘Appam’ on the menu…” I exclaimed with wonderment.
“What is an ‘Appam’ anyway?” asked my husband, who had grown up in the North and therefore, unfamiliar with traditional south Indian cuisine.
In the meantime, Prasanna had googled on his iphone and proudly proclaimed, “Appam is a south Indian pancake… Look at the picture… it looks like dosa…”
Preethi whined, “Oh… No… Not again…. Mom, please grow up…” My children preferred bread or cereals for breakfast, as it is ‘cool’.
My memories stirred. A good four decades earlier, my parents had shifted to a small town on the foothills of Western Ghats. In our typical south Indian household, we were used to the standard fare of idli, dosa or uppuma for breakfast.
My father, an avid foodie, had found a small hotel that was serving delicious ‘tiffin items’. Looking triumphant, my father said, “Children, I am going to get you something special today…”
 “Appa, I want masala dosa…” cried my brother. Hotel dosa was considered a treat.
“No my boy… I am ordering something better than dosa”, smiled Appa.
The hotel, also called ‘Kali Kadai’ turned out to be a small place with tiled roof. There was a boiler and a stove on a table at one end of the hall, where tea /coffee were made. An adjacent narrow passageway led to a pantry and kitchen. Main hall had long tables and benches arranged along the walls. To our dismay, the hall was fully packed. Looking at us, the man who was making tea called out for ‘Kalianna’ –the proprietor. Kalianna, very pleased to have city people visiting his hotel, offered us seats in one corner.
“Sir, Are you new to this town? We are happy to have educated city folks like you among us. What will you have Sir?” asked Kalianna breathlessly.
“I heard your ‘Appam’ is very famous…” said Appa benevolently.
“Yes of course…. You will never get fine ‘Appam’ like ours anywhere in this town… Reasonably priced….  Each one costs only five paise… we serve ‘Appam’ with coconut milk and sugar… but, if you so desire, I can give you sambar and chutney…” 
Kalianna instructed an assistant, who turned out to be his son, to serve ‘Appam’. Each of us had a plantain leaf laid out on the table. Appa sprinkled water on the leaf and cleaned it for us. Hot ‘Appam’ was served, one at a time. Coconut milk was poured on it and additional sugar was kept in a bowl.We had never eaten anything like that – soft and spongy at the center, and crisp along the edges. It was just divine with unlimited coconut milk. We lost count of how many ‘Appams’ each of us consumed that day. Having had our fill, we took a parcel for Amma. From then on, we remained faithful customers to Kali Kadai so long as we stayed in that town.

 
As I grew up, ‘Appam’ faded from my memory along with various other childhood trivia. Marriage had taken me to north India. With no family member living in the southern states, visit to these parts was not a priority. Nonetheless, after all these long years, the word ‘Appam’ had brought my memories flooding. How strange our mind works?

Presently, my children had ordered ‘poori masala’ and my husband ‘chappati korma’. I couldn’t wait for the ‘Appam’ to be served. At last, there it was, on a melamine plate, single appam with a small katori of coconut milk. What a disappointment? Appam tasted sour and coconut milk was bland.
My husband enquired “How is your ‘Appam’?”
“Hmm… Nowhere near Kali kadai appam… “I sighed.
I was wondering how many ‘Appams’ I would have got for 50 rupees at Kali kadai. Would Kalianna be alive now? Did his son continue to run the hotel business? Who knows?

I believe some experiences are best left as memories, so that you can recall those happy moments at your whim. Deep at the bottom of our being, each of us have treasure chest full of such trivia. Who can deny that small things can indeed make us happy!

26-Apr-14: "Tribute to a Delicious Breakfast" was published on Writershideout.net 


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Sunday, 27 April 2014

Par-boiled rice (Puzhungal arisi satham/ புழுங்கல் அரிசி சாதம்)

Rice (அரிசி) is the staple food in South India. Depending on their personal preferences, people may consume raw rice (பச்சரிசி) or par-boiled rice (புழுங்கல் அரிசி). Par-boiled rice is prepared by partially boiling rice in its husk and this proocess moves the nutrients from the bran to endosperm. Hence, par-boiled rice is nutritionally closer to brown rice, making it a healthier option.

Traditionally, rice is cooked in a narrow mouthed metal pot (வெண்கல பானை) with lot of water. Once the rice is cooked well excess water is drained through a plate with holes (சிப்பல்). With the advent of pressure cooking, it is very easy to cook rice in 5-10 minutes. Learning to cook rice is the first lesson in South Indian cookery. Let us see how to cook par-boiled rice. 

Ingredients:

Rice – 1 measure
Water – 3 measures



Method: Wash the rice well in a suitable vessel. Add the required quantity of water and cover it with a lid. Place the vessel in the pressure cooker, close the cooker lid and place the cooker weight, making sure that the steam escapes freely through the nozzle. After the pressure builds up and the cooker starts to whistle, keep the fire on for 5 minutes if your cooker whistles continuously or for 5 whistles if your cooker whistles intermittently.

How to cook rice in an electric rice cooker: Wash the rice well in running water. Transfer the rice to the rice cooker vessel and add 3 parts of water. Cover with the lid provided. Switch on the rice cooker and press the button to "cook mode". Once the rice is cooked, the switch automatically changes to warm mode. Before serving the rice, allow it stay in warm mode for at least 15 minutes.  

Note: For best results, soak the rice for 30 minutes in water before transferring it to rice cooker or pressure cooker.

Note: Always wash the rice well three or four times in running water before cooking.

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Raw rice (Pacharisi satham/ பச்சரிசி சாதம்)

Rice is the staple food in South India. Depending on their personal preferences, people may consume raw rice or par-boiled rice. Traditionally, rice is cooked in a narrow mouthed metal pot (வெண்கல பானை) with lot of water. Once the rice is cooked well excess water is drained through a plate with holes (சிப்பல்). With the advent of pressure cooking, it is very easy to cook rice in 5-10 minutes. Learning to cook rice is the first lesson in South Indian cookery. Let us see how to cook raw rice.

Ingredients:
Raw rice – 1 measure
Water – 2 measures if you are using pressure cooker and 3 measures if you are sing the rice cooker. (if you need the rice to be soft, you may add half a measure of water to the recommended quantity)

Note: Older rice requires more water to cook, whereas recently harvested rice requires lesser quantity of water. Older rice is less sticky, when compared to newer rice, which is best suited for pongal and kichidi.


Method: Wash the rice well in a suitable vessel. Add the required quantity of water and place in a pressure cooker. After pressure builds up and the cooker starts to whistle, keep the fire on for 5 minutes, if your cooker whistles continuously or for 5 whistles if your cooker whistles intermittently. If you prefer the rice to be soft, you may pressure cook the rice for longer duration – 6 or 7 minutes/whistles. 

How to cook rice in an electric rice cooker: Wash the rice well in running water. Transfer the rice to the rice cooker vessel and add 3 parts of water. Cover with the lid provided. Switch on the rice cooker and press the button to "cook mode". Once the rice is cooked, the switch automatically changes to warm mode. Before serving the rice, allow it stay in warm mode for at least 15 minutes.  

Note: For best results, soak the rice for 30 minutes in water before transferring it to rice cooker or pressure cooker.

Note: Always wash the rice well three or four times in running water before cooking.

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