Wednesday, December 07, 2005

Bharatnatyam: Rohitha Eswer & Rashmi Srinivasan


Rashmi Srinivasan and Rohitha Eswer during a bharatnatyam performance of Dashavatara, - ten avatars, or earthly forms of Vishnu. Here Rashmi is acting out Narasimha the man lion killing Hiranyakashipu. A beautiful performance by the talented husband and wife team from the Raasavrunda School of Dance, Mysore, Karnataka.

The choreography was exquisite. The first three avatars representing the fish, tortoise and the boar were superbly performed, considering the dancers had to represent water with their movements. Pleasantly, Rashmi played most of the Vishnu avataars, while Rohitha provided the supporting role: water for eg in the fish avatar and Ravana in the Rama avatar. The score for this piece was MS Subbulakshmi's Dashavatara recitation - which added to the joy of this performance. We both enjoyed and felt fortunate to see such talented artists. And support the indian arts!

The pair, dashing around stage!


I forget what piece this is from, but I love the pose!

Sunday, December 04, 2005

Konkani Delicacy: Kadgi Tzakko

As in previous years, M got to make the delicious Kadgi Tzakko. for Boston's Konkani Diwali gathering last weekend. M excels at it, and is one of my favorites.

Kadgi (a variant of the jackfruit), is a small round-ish fruit with a bumpy thick skin. Much like the jackfruit, but not spiky. The meat inside is white, the seeds and rest are all edible. Tzakko, is a typical coconut-based 'sukka' (dry) masala. The spices are delicate and don't cover-up the kadgi taste. Its gritty and fibery texture goes well with the basic rice and dhal. I like it with chapattis. Important to get the deep red color of the tzakko. Keeping kadgi tzakko in mind, during our recent visit to Kumta, we picked up a bag of "baedgi mirsang" red peppers - known for their bright color and delicate spice.

Making Kadgi Tzakko
Ingredients & Procedure:
1. 3 cans of kadgi (will feed an average family of four; or 1 hungry guy and his wife!)
2. Freshly roast 15 red chillies (M uses 10 baedgi mirsang for their color and 5 of the garden variety spicy red peppers from here)
3. Separately, roast 1 tsp coriander seeds + ¼ tsp methi seeds
4. Blend: ½ cup grated coconut, roasted chillies, coriander and methi seeds. Add ½ tsp tamarind (not pulp) and ½ tsp jaggery/gur
5. Boil kadgi pieces separately and drain. Cut wedges in smaller pieces, if you prefer
6. Blend other ingredients finely.
7. (For PhaNNa/Tadka) Heat 1 tsp oil, throw in 1 tsp mustard seed. As it starts to sputter, add about 10 kari patta (curry leaves). Take off the heat and mix with the blended masala.
8. Heat the blended masala on a low flame till it starts to simmer. Add salt to taste and kadgi pieces.
9. Mix well, taking care not to damage the kadgi pieces.
10. Heat till the water has evaporated, leaving a ‘sukka’ (dry) masala.
11. Leave aside for about 15 minutes for the spices to “soak in.” In the meantime, help clean the dishes!
12. It is considered polite to serve your guests first, and then serve yourself, one serving at a time!

Baedgi mirsang for sale at a market store in Kumta

Tuesday, July 05, 2005

Hyacinth and Daffodil Blooms



A few white hyacinths in the foreground. Note the leftover little yellow crocuses on the right, and daffodils in the background.

An Hyacinth pod is made of nearly 50 distinct blooms. WoW!


I blame the long winter for the mediocre daffodils this season. This one turned out picture perfect!

Nikon D70, Nikon 50mm (75mm effective) f/1.8
© Arun Shanbhag

Tuesday, April 26, 2005

Puran Polis: Perfect!


Last week during Gudi Padva, M indulged me with some freshly made Puran-polis. A konkani delicacy! For those who have not tried one, imagine a paratha stuffed with a blend of chana-dal, jaggery and elaichi. Liberally spread tuup (clarified butter) on warm puran-polis and ... Yumm! M made 10, she ate 2 and I finished 8! What sacrifices the indian woman makes! A true pativrata. Hee Hee! And with a glass of milk, I didn't need dinner!

At home in Mumbai, the boiled chana-dal is well blended. Here, the chana though well cooked, was not all well-blended, resulting in their discernible outline in the puran-polis. For me, that added to the experience. I particularly enjoyed the heterogeneous texture while eating, as opposed to the creamy puran-polis in Mumbai.

My other favorite is a variation of the puran-poli called "Sanzori." Identically made, but the stuffing is a cream of wheat-based shira. This variant is commonly made in North Canara and I suspect has a marathi influence. Sanzoris don't crumble and are perfect while reading, not having to worry about crumbs between the pages.

Below are a few pics of sanzori making at our home in Mumbai, during Ganapati 2004.


Making of Sanzori
In preparing most foods, particularly during Ganapati and other festivals, all my kakis (aunts) and other relatives will get together and help out. Here, some of them are in the midst of making sanzori.

First, the 'kanik' (yellow sticky flour) is spread on the palm (see aunt on the right); then, a round ball of stuffing (Shira in this case) is placed in the center (see left); and the kanik is 'pulled' so it covers the entire ball of shira (top). Making puran-polis is identical, except the stuffing is made of chana-dal, jaggery and elaichi.




A couple of cousin-sisters then roll the 'dough ball.' Covering the dough ball first with flour, prevents sticking.




Then, quickly roasted on a pan.



And cooled over old newspapers!


My aunts have this habit of slapping my wrists every time I pull one out! Ouch! Well we first offer this to Ganapati, and then partake of them as his gift to us! Makes us appreciate all the good fortune we are blessed with and thank God for the same. We do the same here in our home in Boston.

Go ahead! Pick one up, they have already been blessed, and I won't slap your wrists. Enjoy!

© 2005 Arun Shanbhag

Sunday, April 17, 2005

Crunchy Yogurt Yumm!



After dinner, I absolutely need something sweet. Fruits would be good, but since I eat a lot of fruit during the day, I pass on them after dinner. Here's what I make instead.

In a small bowl, pile the following:
2 tablespoons of low fat yogurt
2 tablespoons of granola (here: Pecan Praline and Orange Ginger Granola; Trader Joe's)
1 teaspoon of ground Flak seed (lowers cholesterol, also from Trader Joe's)
a few raisins, and
a liberal squirt of honey.


Mix well and ... spoon licking yummy! Eat Well and Healthy!

PS. Recipe is not copyrighted and I encourage you to copy it - please.

Saturday, April 09, 2005

Ramnathi Devasthan, A Konkani Temple


The Ramnathi Devasthan (God's place, or Temple) in Ponda, Goa is our family's ancestral temple. Millenia ago, groups of Konkani families settled in extended family-based communities in Goa. Each community had their own spirits, which protected them from evil and satisfied their spiritual curiosity. The spirits and associated deities also received gratitude for agricultural and female fertility. With time, these spirits evolved into a full-blown God. Ramnath was the benevolent God of our community. His two spouses (Shanteri & Kamakshi) probably represented the heightened fertility required for survival in those days. And we have our own ferocious spirit – Betal, who is responsible for ‘taking care’ of evil.

When members of the extended family leave the community in search of opportunities, they maintain connections to their family gods, also called the Kuladevata. “Kula” refers to the home-base of the extended family community, where the lineage of the family can be traced back to. Thus the Ramnath deity is our family’s Kuladevata. All members of the original community and their descendants are called Kulavis (core family members). All Konkanis will have a Kuladevata Devasthan and are in turn kulavis of that temple..

When Madhvacharya’s fervor spread through Karnataka in the 12th and 13th century, the Ramnathi Devasthan became incorporated into the Vaishanava tradition and became part of the larger Hindu Dharma. Thus Ramnath Dev became a local incarnate of Vishnu, and his spouses Shanteri & Kamakshi became incarnates of “Lakshmi.”

During the Portugese Inquisition in the 1500’s, all Konkani (and Hindu) temples in Goa were destroyed, and churches built in their place. Many Hindus were forced to convert and many others sacrificed their lives for their faith. Libraries, scriptures and literature were systematically destroyed. Devotees smuggled temple deities to safe haven across the Zuari River in what was then part of Goa ruled by a Muslim Sultan from Bijapur. Many Konkanis escaped with few belongings to start new lives elsewhere. Some migrated north to Maharashtra, and most migrated south and settled along the Karnataka Coast. Konkani communities also settled in Cochin and other parts of Kerala.

Devout Konkanis built small temples in each town they settled and kept their faith alive. With the literature destroyed, a dispersed and migrant community maintained the konkani language as an oral tradition. In the 1700s, the Portuguese ended the Inquisition under threat of the British taking over the colony. A status quo was maintained till 1961 when the Portuguese finally left Goa and it became an Indian state. Konkani is now a recognized distinct language in India.

Konkanis dispersed all over the world, thronged to the remote corners of Goa to pay their respects at their Kuladevata temples. Many maintained in wooden shacks were refurbished. Konkani temples are now thriving complexes, representing a symbol of a resilient people; hard working and god fearing.

Considering the circumstances, Konkani temples rebuilt over the decades are not architectural masterpieces. Further, all modern Konkani temples are not where their original communities grew, but clustered across the Zuari River, within 10 miles of each other.

Under the Portugese rule, devotees visited clandestinely from the surrounding states, often involving day-long walks through forests. Appropriately, Konkani temples provide basic accommodations to their devotees. Today, accommodations have been upgraded, but are still spartan. Devotees can get a very basic room at the temple for between $1-$2 per night. One of Goa’s best kept secrets, I’d say. The temples in Ponda are about an hour from Panji the capital, or from the airport near Madgao.

Every time I visit India, I make a beeline to our kuladevata Ramnathi Devasthan in Goa. It is the tradition at Ramnathi and other Konkani temples, for kulavis to visit the deity as soon as you arrive - even before you wash your feet. We leave our sandals/chappals at the door and with dusty feet rush inside to pay our homage to our father protector, guardian and closest confidante. It is akin to the return of a prodigal son (or daughter) and our father wants to see us ASAP, even before we wash our dusty feet. This first visit is thus called “dhool bhaet” (dusty meeting). Only after we pay our respect to the deity, do we then visit the office, rent a room, freshen up and come back into the temple for a proper service.

Due to the remoteness of the area, there are no restaurants around, but for a small shack serving bananas and cold drinks (see pic of shack in this post). We usually ask and are invited to the priest’s house for a delicious konkani vegetarian meal - served on a banana leaf. Per tradition, we leave a small donation for the priest’s family. Many a times, the temple has open lunches sponsored by devotees.

After spending a few days in the serenity of the temple grounds, I will proceed south to visit our relatives and friends.

After learning the history of the Konkani temples, my visits to our kuladevata have more fervor and passion. A recognition of the sacrifices made by our ancestors, so that we may live with their chosen faith. A re-affirmation of my faith, and importantly ... courage. Never again will our homes and places of worship be ransacked; and we be forced to choose between the sword or the cross.

Never Again!
***

Side Entrance of the Maha Mandal (Front Hall). The high ceilings keep this area very cool even in the middle of a blistering summer. Meant for sermons, but perfect for naps in the afternoon.


Monday evenings in the front hall, a procession prepares to take the deity Ramnath Dev, for a tour around the temple.


Ramnath Dev sitting in a palki (palanquin) and paraded around the temple complex.


As Ramnath Dev proceeds around the temple, a crowd of devotees follow. The Deep Sthamba is lit at night and it's a beautiful sight. At the conclusion of the procession, an elaborate service is held inside the temple and followed by a sumptuous dinner. Hee Hee! Now you know why I really like to hang out at the temple :-)


The early morning mist crawls away as a buffalo grazes in the fields across from the Ramnathi Devasthan. Nicely highlights the remote location of the temple.

© 2005 Arun Shanbhag

Sunday, January 09, 2005

Around Kalbadevi, Mumbai

In Mumbai, I am always reminded of how little the people have, how much they crave work opportunities and when they do find opportunities, how hard they work. No wonder then, they excel in everything once they arrive in the 'land of opportunity.'

In september, I was running an errand in Kalbadevi. As I waited, I tried to capture images of laborers pulling/pushing their "haath-gaadis" (hand carts) with heavy loads. Then as I took a cab along Kalbadevi Rd to the the Strand Book Stall near VT, I kept clicking. The cab provided a sanctuary to capture moments which I probably could not on foot. Fascinating I say, only because you wouldn't see any of this in the US; but also highlights the hard work and resilience of our people.

Seeing this I also wonder, how can we, with access to so much technological innovations and entrpreneurship, make their life a little easier, better, simpler? Can we use technology to make their carts a little lighter, more sturdier, more easier to pull or push? I don't think selling them more shampoo, or DVD players or Nike brand shoes helps in any way!





The Indian version of 'Take you kid to work' Day - Everyday!


There are always more loads to haul!



As my cab waited at a light, here is what I saw.



As my cab pulled away, my heart sank when I noticed this older gentleman pulling the heavy load; while I relaxed in the comfort of the cab and shot pics!



If you can't pull or push it, carry it on your head! Note: India has a high incidence of neck arthritis. Unheard of in developed countries!



So how hard did you work today?