Deepawali Marundu Lehiyam - home made medicine

DEEPAWALI MARUNDU or LEHIYAM (medicine)

Lord Sri Krishna ended the atrocities of the demon Narakasura on this day and rescued the 16000 damsels who were captives of the asura and married them. This is a symbolic story which tells us that the Supreme Power, rescues mankind tormented by the worldly bondage, dispels ignorance or darkness, and leads mankind to supreme bliss and enlightenment.

Photo of fireworks over Chamundi Hills, Mysore, by Guggi Subramanyan

This is a happy occasion for every one to move forward from darkness to light, and to spread happiness all around. Festivities begin with cleaning and decorating of the house the previous day. The huge cauldrons used for heating water for the sacred bath, is scrubbed well. It is then decorated with turmeric powder and kumkum (vermillion powder). The sacred River Ganga is supposed to descend into the bath water on the eve of the festival. It is customary to greet people by enquiring them if they have had their Ganga Snaanam (Ganges Bath) on the Deepavali day.

After the neeru tumbuva habba (festival of water filling) a decorated wooden plank (manae) is placed in front of the decorated alter. New clothes which have to be worn after the Ganga Snaanam is neatly piled up on it. A big bowl of Gingelly oil (sesame oil) warmed up with a little Omam (Thymol, Ajwain) is also placed on one side. Just like Ganga is in the bath water, Goddess Lakshmi is supposed to reside in the oil. All the family members wake up well before dawn. The eldest lady of the family performs the 'ennae shastra' – by applying the sacred oil on the head, for all family members. After good oil bath, elders present the family members and all dependants with the new clothes and bless them.

Now is the time for the Deepawali Marundu or Lehiyam. At least ¼ teaspoon of this marundu (medicine) has to be swallowed by every one before binging on the elaborate sweet spread. This marundu contains all the ingredients to protect one from colds and coughs, indigestion and biliousness. One of my best friends is so fond of this marundu, that she relishes only this, and refuses to eat any other Deepawali sweet.

Here is the recipe for the DEEPWALI MARUNDU before you go to burst the first cracker. . .
INGREDIENTS:
Omam (thymol) - 2 tbsps
Coriander seeds – 2 tbsps
Black pepper – 2 tbsps
Cumin seeds – 2 tbsps
Dry or fresh ginger – to make 2 tbsps
Cardamom -2
Ghee – 4 tbsps
METHOD:
1. Warm up all the ingredients so that they can be ground into a fine powder. Roasting is not necessary.
2. Powder all the ingredients as fine as possible.
3. Add water and make it into a paste.
4. Measure the paste, and take twice the quantity of palm jaggery or plain jaggery
5. Cook the paste with jaggery till it becomes slushy, and add little ghee.
6. Cook until soft ball stage and add the remaining ghee.
7. Blend well and switch off flame.
8. When cooled, store in a clean dry bottle.

The Lehiyam or Marundu should be like a thick paste. Over cooking makes it hard. If that happens, it can be cut into small pieces and stored. Any which way, it retains its medicinal value!

WISH YOU ALL A VERY HAPPY AND SAFE DEEPAWALI!

Photo of fireworks over Chamundi Hills, Mysore, by Guggi Subramanyan

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This post goes to JFI Nov '08 Festival Treats hosted by Srivalli of Cooking 4 all Seasons.

tribute to the pups

We're dog people. I have a suspicion that if a friend were to describe us to one of their friends they'd say something like "Craig and Jon are my friends. They have a bunch of dogs." There would be a follow up about our niceties, maybe even a comment about our home renovation aspirations and delusions, but overall we're dog-people. We're okay with that. We really like dogs - we like our dogs, we like other people's dogs, we really like commercials where dogs drag their butts across the carpet.

With Jaxxon’s first Birthday being today, I figured a shoutout was in order. Since Kanga is his Mother, and this also marks the one year anniversary of that awful Gizmo-got-wet reenactment, I’ll introduce her first. They’re all great dogs so I won’t go on and on about how they're loyal and beautiful and wonderful and well behaved and genius and rare… even though they are.

Kanga’s a first generation chocolate labradoodle, also called an F1 which means one parent is a poodle and one is a lab.

 
Jaxxon is a second generation brindle labradoodle, also called an F1B - which means one parent is an F1 and the other is a poodle.  Happy  Birthday, Jaxx.

And Leo, as I mentioned before is a mix of dachshund, poodle and maybe something else too…

Of course we have to mention the late Rue.  Rest in peace, buddy – we miss you terribly. 

I'll tell you what we don't miss - cleaning up after seven puppies.  Jaxxon's in the back in this picture:

Okay, back to work - we're having a very productive weekend, so hopefully another post later today.

Badam Cake (Almond Fudge)

Wish you and your family a very Happy Diwali!



Diwali is just around the corner and I made Badam Cake(or Halwa) today. After contemplating on various sweets, I decided to make this one because it brings back good memories of my Thalai Diwali(first Diwali after marriage). I have been wanting to try Vahrehvah Chef's recipes since long time. I tried his recipe and was so surprised with the end results. Believe me, it was out of the world! I did not compromise on ghee or sugar this time. Whenever I go to Chennai, my father gets me badam cake from a hotel(I don't remember the name). Those are the best ones I have ever had. My badam cake tasted very much like those and I am happy I can make a badam cake that tastes so authentic!

The above link is for Badam Halwa. I have slightly modified the measurements because I wanted to make a cake(which is the next stage of halwa).

This is going to Srivalli's JFI festival treats-Nov 08.
This is also going to Aparna's Sweet Celebrations event.

Ingredients:
Badam/Almonds-1 and a 1/2 cups
Sugar- 1 and a 1/2 cups
Saffron-a few strands
Milk-1/2 cup
Ghee-1/2 cup ( Apparently badam cake comes out well with even lesser amount of ghee)
Cardamom-a pinch
Orange color-a pinch(optional)

Method:
Soak almonds in hot water for 1 hr and peel the skin.
Grind the peeled almonds with milk and saffron to a fine paste. If the mixie doesn't grind, add some more milk and grind. The paste should be thick.
Heat a nonstick pan on medium flame, add 1 tbsp of ghee, ground paste, cardamom, orange color and sugar. Keep on stirring continuously. Add 1 tbsp of ghee now and then while stirring. Don't stop stirring. Do so until the mixture becomes thick(takes about 30 minutes) and starts to leave the sides of the pan(at this stage, the mixture becomes like a soft dough and does not stick to the pan at all). Don't forget to keep adding ghee little by little while stirring.
Grease a plate with ghee, pour the mixture into it. Cool for 10 minutes and cut into pieces.