Re: Food and what we take in
namaste atanu.
Your description makes me feel like tasting that pAyasam and kichdi. Yes, my mother and maternal grandma too used to make elaborate prepartions on festive occasions and what a variety of bhakShaNam-s (snacks) they could prepare with an array of vyanjjana (condiments) using the recipes they had at their finger tips!
Preparation of the wheat halwa at home using the old-type wet stone grinders was a tedious task my mother used to undertake willingly every deepAvaLi. Raw wheat had to be soaked in water and ground on the stone, squeezing milk out of the pulp and then use that milk in the halwa preparation--used to take hours. When I was a boy I used to relish those halwa pieces and was angry with some elders when they wasted a piece or two served in the meal! My mA was also an expert in making soft mysore pak, a must for her deepAvaLi. She passed away seven years back and I miss all those dishes and snacks.
रत्नाकरधौतपदां हिमालयकिरीटिनीम् ।
ब्रह्मराजर्षिररत्नाढ्यां वन्दे भारतमातरम् ॥
To her whose feet are washed by the ocean, who wears the Himalayas as her crown, and is adorned with the gems of rishis and kings, to Mother India, do I bow down in respect.
--viShNu purANam
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