Beef Stew

A gluten-free beef stew recipe to warm your bones.

This recipe is a surprise- even to me. Beef stew? You wouldn't expect a Vegetarian Goddess to create and fall in love with a beef stew recipe, but that is precisely what happened this weekend. Shocking? 

Tell me about it.

Just when you think you've got your life all figured out, and your tastes and preferences arranged in a tidy packet of self-identification and veggie piety- all Hades breaks loose. Celiac. Food allergies. Broken hip.

Suddenly, your food-world view is quite literally flipped on its leafy little head. No whole wheat pasta or legumes for protein. No soy. No more savory white bean ragout, and- worst of all- no peanut butter, which means no more African Sweet Potato & Bean Soup.

So, after my orthopedic surgeon's instructions to "eat lots of  animal protein" to support the healing of my hip fracture, my husband and I decided to try our collective hands at making our very first beef stew.

The first beef stew of our marriage.

And what did I do as I spooned the first taste into my nervous, quivering mouth? Gentle Reader, I swooned like a virgin in a bodice ripper. I sighed. I slurped. Oh my! I murmured through one spoonful after another.

Wow, said my partner in crime as he smacked his lips, This is mighty damn tasty.

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Idli,Sambhar and Chutney

Idli
For making fluffy soft idlis you need:
4 cups idli rice
1 cup split urad dal
1\2 cup Fenugreek (methi) seeds

Soak:
* Wash and soak the urad dal, idli rice and fenugreek seeds separately in water for at least 6 hours.
To Grind:
* Drain the extra water from fenugreek seeds, rice, urad dal and mix all together.


* Grind this material in mixer with adding minimum water.


* Make a smooth batter and add salt. The final batter should not be too thick or too watery.


To make idlis:
* Allow the batter to ferment for at least 12 hours.

Preparation:
Step 1: Heat 1 cup of water in idli cooker.
Step 2: Add the 3 tablespoons of batter in each of the idli plate and put it in idli cooker. Close the idli cooker with lid.


Step 3: Cool for about 10-12 minutes. Let stand for 1 minute and unmould.


Step 4: Serve hot with chutney of your choice and sambhar.



Cooking Tip:
* Well fermented flour will give really fluffy and soft idli’s.
* If you live in US or any cold country, try keeping the flour in a conventional oven and keep the light on inside the oven.
* Fenugreek seeds is good for health so I add this in batter.

Sambhar

Ingredients for sambhar masala:
2 tbsp cumin seeds
2 tbsp coriander seeds
6 curry leaves
1\2 tbsp asafetida powder
1 tbsp urad dal
4 cloves
2 small pieces of cinnamon

Method for the sambhar masala:

Step 1: Roast all the ingredients individually in a pan.

Step 2: Grind them together in a grinder.

Step 3: Make smooth powder. If you made more than you required than you store it in an air-tight container and use it when required. I was always made fresh smabhar masala for nice aroma.

Ingredients for sambhar:
1\2 cup chopped white gourd
1\2 cup chopped carrot
2 big size drumstick (diced)
1 big size finely chopped onion
2 cups tuvar dal
3 tbsp sambhar masala
Few curry leaves
1\2 tbsp cumin seeds
1\2 tbsp mustard seeds
1\2 tbsp turmeric powder
1 tbsp red chilli powder
A pinch of hing
2 tbsp oil
Salt to taste
Coriander leaves for garnish.

Method for the Sambhar:

Step 1: Wash the tuvar dal. Cook it in cooker with sufficent water. Grind with grinder.

Step 2: Boil the vegetables and add salt to taste.
Step 3: Drain extra water form cook vegetables.

Step 4: Heat the oil in another pan and crackle mustard seeds. Then add cumin seeds and a pinch of hing.

Step 5: Add finely chopped onion in it and fry for few minutes.

Step 6: Now add the vegetables in it and cook for one minute.

Step 7: Pour the tuvar dal and add turmeric powder, red chilli powder in it.

Step 8: Add sambhar masala and simmer over medium flame for 15 minutes.

Step 9: Turn off the flame and garnish with coriander leaves. Serve hot with Idli and dosa.

Tips:
* To ensure that the smabhar tastes fresh, do not use sambhar masala that is over two month-old.
* If you prefer your smbhar strong, then add a pinch of clove powder to tuvar dla while soaking it.
* If the smabhar is too thick, dilute milk in water and add it to the smabhar.
* If you add more water while cook the tuvar dal then can be reused to cook vegetable this will help retain the flavor and nutrition of the sambhar.

Idli Chutney

Ingredients:

1 cup fresh/frozen coconut

½ cup dalia (Pottu Kadali/ fried gram dhal)

4 green chilis

Salt to taste

For seasoning:

2 tbsp oil

1/2 tbsp mustard seeds

1/2 tbsp urad dal

3-4 curry leaves

Method:
Step 1: Grind coconut, ½ cup dalia, salt and chilies to a smooth paste adding required amount of water.

Step 2: Heat oil and add mustard seeds. When they start popping, add urad dal.

Step 3: When dal turns slightly brownish, add curry leaves. Fry for a little while. Pour this seasoning over chutney.

Step 4: Mix well and serve with hot dosa or idli.

Chocolate Chip Cookies and Vanilla Brownies

Vanilla Brownie? Or Cookie Bar? You decide.

First- thank you all for your kind and compassionate wishes for a speedy recovery from emergency hip surgery. Such fabulous readers you are- every one of you. As our Italian friend, Sandra, once said to us- in her dead gorgeous Tuscan accent-  

I love you too much!

I feel human again. Yesterday (day nine post-surgery) this sticky, prickly goddess got to sit inside the shower (they make these nifty portable shower seats now) and- Aphrodite-blessed relief!- indulge in twenty sexy minutes of hot steamy bliss. Hawaiian shampoo. Rainbath lather. Leg shaving!

One lesson a broken hip teaches you? It's the little things in life that count. The simple luxury of taking a shower shoots to gold star status- the genuine, beyond spectacular highlight of the day. Pulling on a soft clean shirt? Heaven. Sitting upright, freshly shampooed and moisturized with Eternity lotion? Divine. Twirling pasta in olive oil and garlic- in bed- next to your husband? It doesn't get any better than this.

And then there are chocolate chip cookies (that are egg-free and dairy-free- earning them treasured vegan status). They also happen to be gluten-free, wheat-free, bean-free, soy-free and nut-free. Perfect for all those cute-as-a-button multi-allergic tykes out there. Not to mention, gluten-free vegan goddesses.

Last night Steve helped me make these as cookie bars, in the style of my old tried and true favorite chocolate chip cookie bar recipe- and, Babycakes, they were a damn good match. I named them Vanilla Brownies. My trick was a small cheat. A dab of butter flavor extract. I don't usually turn to artificial flavors (in fact, this is a first for me), but when you are allergic to most natural flavors and buckets of other foods and your taste buds crave a buttery sweet treat, this decidedly un-foodie goddess figures--- Why the Hades not? But if it horrifies you to use it, Darling Reader- and just the very thought of it keeps you up at night worrying about the integrity of the cookie universe- leave it out. It's one quarter of a teaspoon. Sub it with vanilla. Do your thing. 

It's all good.

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Screwed! But Sparky and Esteban Save the Day

Meet Sparky.

He's my new bed and blanket companion. Looking at him makes me smile. After the fall- there's an awful lot of imagery, sensation and emotion refracting inside this more-than-slightly addled post hip surgery brain of mine (this is a thinly veiled mea culpa for any bad writing that follows) but I wanted to send out a heartfelt thanks- lickity split!- to all of you, for your kind notes and sweet messages. I cherish every one.

My world has been whittled down to a queen size bed and some 800 square feet of floor space. I must keep- totally- off my left leg for a minimum of eight weeks to give my fractured femoral neck (screwed back together with three titanium screws) a fighting chance.

If you're a betting soul, here are the odds of me keeping my own hip: 50/50.

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Navratri History:

The practice of goddess worship was prevalent in India since the time immemorial even before the advent of Aryans. Our ancestors have always placed Devi or Stree (as she was referred to) into the highest pedestal of the prevalent social system at that time and they worshipped her as Shakti. There are references in our Shastras which confirms the existence of such practices. There are several myths and legends associated with celebration of this Navratri Festival.

As per one legend Mahishasura the mighty demon worshipped Lord Shiva and obtained the power of eternity. So he started to kill and harass innocent people and set out to win seven lokas. Intimated by his power all the gods from swargaloka appealed to Lord Shiva to tame the demon. Then Brahma, Vishnu and Maheshwar (Shiva) united their supreme powers and created a divine being called Shakti or Durga the Warrior Goddess. Mahishasura who happened to see this divine beauty Durga got mesmerized by her beauty and approached her with the intention of marriage. Goddess Durga agreed to marry him but in one condition that Mahishasura should win over her in duel. Mahishasura who was proudy of his power agreed for the duel. The duel went on for 9 nights and the end of 9th night Goddess Durga beheaded Mahishasura. So the nine nights for which the war was fought is called Navrathri. The tenth day is celebrated as Vijayadashmi.

According to other legend King Daksha of Himalayas had a beautiful and Virtuos daughter Uma who had a wish to marry Lord Shiva. As a result she worshipped Lord Shiva and pleased him. Lord Shiva married Uma. Once Uma visited her parents to participate in a Yagna conducted over there, during that time King Daksha insulted Lord Shiva unable to bear the insults meted on her husband Uma decided to end her life by jumping into the agnikund where she was united with the eternity. Henceforth she was also known as Sati. Sati was reborn again and peace was restored between her and parents. In that birth also she married Lord Shiva and lived happily thereafter. It is believed that Sati comes to stay with her parents for 9 days in every year and that time is celebrated as Navarathri.

One hypothesis states that in ancient times Kshatriyas debarred themselves from participating any warlike activities during monsoon season. Once monsoons got over they found the time to start afresh with their war activities. So before the start of their war journey these Kshatriyas worshipped different aspects of Devi for 9 days which is today celebrated as the Navratri.

According to one legend Lord Rama who wanted to release Sita from the clutches of mighty demon king Ravana prayed Goddess Durga in nine aspects for nine days in order to gather the strength and power to kill Ravana. Those nine nights became to be known as Navrathri and on the tenth day Rama killed Ravana that day is called Vijayadashmi or Dashera.

Nine different manifestations of Durga are worshipped during Navratri they are:

Durga :goddess beyond reach

Bhadrakali the auspicious power of time
Amba or Jagdamba: mother of the world
Annapurna: giver of food and plenty
Sarvamangala: auspicious goddess
Bhairavi: terrible, fearful, power of death
Chandika or Handi: violent, wrathful, furious
Lalita: playful
Bhavani: giver of existence.

Navarathri Puja is done differently on the all nine days. Here is the way by which Navratri Pooja is performed traditionally (Some customs may vary from region to region)

- Kalash Sthapana
- Devata Pooja
- Sapta Sati Pooja
- Akhanda Deepa
- Mala Bandhana
- Upavasa (During day time)
- Suvasini Pooja
- Kumari Pooja

Modern Garba:
Sthrotra Mantra HomaModern Garba is also heavily influenced by Raas a dance traditionally performed by men. It is performed on 9 nights, 'Navratri' to Goddess Ambica, where women dance gracefully in circles sometimes also using, 'Bedu, Kanjari' or just 'Taali' and 'Chapti'. The word Garba is derived from the word Garba Deep meaning a lamp inside a perforated earthen pot. The light inside the perforated earthen pot symbolized the embryonic life. In this folk dance, ladies place the pot with the lamp on their heads and move in circles, singing in time measure by clapping their palms or snapping their fingers, to the accompaniment of folk instruments. Formerly associated with the legend of Krishna, Garba is now a regular feature during the Navratri puja (nine nights in honor and worship of the goddess Durga)

Rass:

Raas which is supposed to belong to Kutch and Saurashtra is performed all over Gujarat. The Raas traditions are as old as the Puranic period. In various parts of the country, Raas are danced in different manners. The main feature of Raas is dancing in a circle by men and woman, to the accompaniment of musical instruments and keeping time either by clapping or beating of two sticks.

The number of dancers goes from 8, 16, and 32 up to 64 couples, who also sing the song. There are three varieties of Rasaka described. Danda Rasaka-Rasa dance where Danda or sticks and it is usually known as Dandiya Raas

This is my contribution for the JFI Special edition "Navratri Festival” hosted by Vee of Past,Present and Me.

Update...from Alex

Hello everyone --

Late Wednesday night my mother- Karina- fell and broke her hip, fracturing the neck of the femur above the proximal line. Since then, she has been through surgery to repair the damage and is recovering well. With any luck, she and Steve will be making the transition back to the casita to continue her recovery in the comforts of home, and will be back to posting on her blog in a few days. I know she is looking forward to getting in touch with all of her friends, fans and fellow bloggers.

-- Alex