Mantra that cured my bed wetting

The feeling was intense. My bladder was full and the pressure was unbearable. I woke up, went to the toilet and slowly began to relieve myself. Wow! what a relief. But half way through, I felt warm and wet and woke up with a start. Oh no! Not again! I urinated in my bed. 

Amma and Appa have 4 children and being the youngest of them all I was pampered a lot. At the same time was an object of my brothers pranks (which kept him occupied). I was 7 years old and had no friends but my sisters and brother filled up the lacuna. I had never stopped wetting my bed at night. My mother tried all sorts of home remedies suggested by her sisters, neighbours, friends, doctors, books...... some of the remedies were easy- consuming soaked raisins, reducing fluid intake in the evenings, and some a little complicated-spread raw rice under sheets at night, cook the next day and feed me. The result, I woke up in the morning with a nightgown or bed sheet reeking of urine. I do not remember a single day when my mother punished me for it. Everyone in the family was supportive and protective to the extent when watching the TV, if there was even a mildly scary scene sisters or brother would cover my eyes and ears till the scene shifted. Bedtime stories were not scary either  (occasionally my brother would tell me a story which was really scary and run away when Amma/ sisters appeared at the door, though I used to enjoy the story the nightmares that followed all through the night led me to urinate in my bed). Amma and Appa would even wake me twice at night and take me to the toilet, but I would still be wet in the morning.

Finally, one night Amma sat beside me and said to me, " let us chant a powerful mantra before you go to bed every night. I am sure this will help you". By then I was ready to try anything. She asked me to fold my hands (as in a Namaste) and repeat after her (translates) "I will not urinate in my bed tonight" 10 times and then asked me to sleep.

Next morning, I woke up and surprisingly had not urinated in bed. Amma and sisters, brother were eagerly waiting to see the results were overjoyed. I was extremely happy as it was the first time I had not wet my bed and woken up not feeling guilty. So the 'mantra' became a bedtime ritual and that was the end of my bed wetting at home.

After a few days I had to visit a cousins thread ceremony and my mother sent me with a cousin the previous day promising to be there the next morning. I was really apprehensive about staying overnight and being put to shame 'just in case I wet my bed'. My aunt who was aware of my 'weakness' put me to bed with her grandaughter of my age with the same 'weakness'. When the lights were off, I folded my hands, silently chanted my mantra and went to sleep. What happened that morning changed my life forever. My aunt was surprised to see that her grandaughter had wet her bed and I had not. I proudly told her that my  Amma had taught me a powerful 'mantra' which helped cure me. It helped cure her granddaughter and many more too. Thankyou Amma for this wonderful 'mantra'.

Note: I have asked two people I know (with motion sickness) to try a modified version of this  mantra/ autosuggestion before their journey as many times as needed.

 Also suggested to plug their ears with a tiny piece of cotton applied with a drop of cold pressed sesame seed oil and keep inhaling a kerchief in which a drop of peppermint oil has been placed. They reported that their journey was much better(without nausea and vomiting which was the main complaint when travelling long distances in a bus)

Home made whole wheat Tandoor style roti in Tava

Last evening my husband mentioned that his client's wife Smt.Groverji told him about the  Tandoor style Roti she made using the Tava( cast iron skillet) by applying water on one side. This morning I decided to make chapati with Channa (Chickpea/garbanzo) gravy. The dough for chapati was softer than normal and I decided to try one 'Roti' Smt Groverji style. To my surprise it came out good for a first try. Too good infact. I still need to work on the perfect browning part, as some were a bit burnt thanks to my enthusiasm capturing the cooking:). So here you go tandoor style Roti in a Tava.


You will need: (makes about 3-4 roti)


3 cups whole wheat flour
1 Table spoon buttermilk/yogurt (vegans may skip this)
1cup or more water
(I prefer doing it without salt, you may add salt to taste)


Method
Knead water (yogurt) and whole wheat flour till a soft dough (avoid making a stiff dough). You should be able to poke your finger easily as in the picture.

Keep covered for about one hour.


Make equal sized balls.

Dip a ball in whole wheat flour and roll as you would a chapati, roll to about 2 mm thickness.

Wet one surface of the rolled dough.

Cook the wet side down on a hot cast iron skillet or Tava.You will see the chapati raising in a few spots.

.


 Now flip the chapati to the flame.

The uncooked spots can be cooked in flame or tava

Wait for a few seconds and flip over to cook the other side if not fully done(you may also cook this side on the tawa to prevent burning). When browned, ready to serve.

Tandoor style roti in Tava

Note:

A couple of years ago I had tried this very same method of making roti but in vain. It probably was due to the stiff dough I made.


Some prefer to eat roti with a layer of butter on top.

Simple vegetarian lunch

For lunch today I made stir fried vegetables( used carrot, peas, beans) and Ashgourd in coconut-buttermilk gravy. As usual the recipes are chilly free, tomato free and uses minimal oil(you could do without it too). We eat a lot of vegetables- a habit which was introduced to us by Amma and Appa right from when we were little. Whenever we meet acquaintances at the vegetable store, they look at all the veggies in our huge shopping bag and ask if we have a feast at home! Consuming plenty vegetables has helped us have beautiful skin, good digestion and easy evacuation. During pregnancy, I followed a one part carbohydrate, one part lentils or protein, two parts vegetable (I avoided potato, sweet potato, tapioca, cauliflower,papaya, garlic) diet, ate plenty fruit to prevent the most common problem faced during pregnancy-constipation. Below is an example of a simple but healthy meal prepared for lunch at home.

Stir fried vegetables

You will need (for about 4-5 adults)

4 medium sized carrot

15-20 beans

1 cup fresh peas

(you may use vegetables of your choice)

1/2 cup water

Salt, Jaggary to taste

Seasoning:

Oil 1/2 tsp

Split black gram 1 tsp

1/2 tsp mustard seeds

1/8 tsp turmeric powder

1 twig curry leaf

Garnish

Grated coconut 4-5 tablespoons

1/2 tsp cumin seeds

1/2 tsp peppercorns

Method

Wash and peel carrot, remove the ends and chop into small pieces.(about 1/2 cm)

Wash Beans, remove stalk, cut into small pieces (about 1/2 cm)

Heat a pan, add 1/2 tsp peppercorns and 1/2 tsp cumin seeds, dry roast and keep aside.

To the hot pan, add (1/2 tsp oil), black gram, mustard (stir if not adding oil).

When black gram browns evenly and mustard seeds begin to pop, add turmeric and then curry leaves.

Now add the chopped vegetables and peas.Saute till the veggies turn a shade darker.

Now add 1/2 a cup of water, salt and Jaggary. Mix well and cook covered in low flame till tender.

Remove lid, cook in low flame till water has evaporated completely. Now pound and powder the roasted pepper and cumin seeds and add to the cooked vegetables, mix well. Finally garnish with coconut.

Stir fried vegetables

Note: You may use this method to cook any vegetable alone or in combination.

When using vegetables in combination, chose those which have approximately the same cooking time.


Ashgourd in coconut-buttermilk gravy.


You will need (for about 4-5 adults)


Ashgourd 1/2 medium sized or full small sized.
Water 1/2 cup
One half of a coconut 
Yogurt/ buttermilk 1 cup
1tsp Putani or split garbanzo(you may use 1 tsp whole wheat flour or raw rice instead)
Salt to taste

For seasoning:
oil 1/2 tsp (optional)
Fenugreek seeds or methi 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaf 1 twig


Method


Wash Ashgourd, cut in half and divide one half into 4 large pieces.

Ashgourd

With a knife remove the peel and separate seeds with fingers.

Cut the peeled, deseeded gourd into bite sized pieces.

Pressure cook with 1/2 cup water for 3 whistles, or cook covered with some more water in a vessel till transluscent and tender.

While the gourd is cooking, blend coconut with yogurt and Putani to a fine paste.

 When gourd is cooked and ready, transfer to a vessel, add salt to taste (should taste a little salty because after the gourd absorbs salt, the gravy will taste bland), coconut yogurt paste, mix well and cook in low flame.

When you see the gravy boiling at the sides, give it a stir and turn off the heat.

 Heat a cast iron skillet, add (1/2 tsp oil) fenugreek seeds, mustard seeds.When mustard seeds pop add curry leaves. Add to the cooked mixture. Serve after 15-20 minutes.

Note:

This method may be used to cook vegetables like long beans, chow-chow, bottle gourd, snake gourd, ridge gourd, ivy gourd(Coccinia Grandis) or any other gourd.

Taste this dish before serving, adjust salt if needed.

Fenugreek gives this dish a special flavour.

People wishing to add flavour of green chillies, may add a piece of green capsicum when making coconut paste.

Use buttermilk( obtained after extracting butter) which is slightly sour for better taste.

Rice


 I used integral raw rice. Measured rice, washed well with water, drained water, added double water and pressure cooked for 3 whistles.

Organic integral raw rice

Simple, easy to digest, stomach and health friendly lunch ready to eat (with home made black pepper pickle). Please pardon the messy plating.

Note:

If using organic integral rice, consuming the water with which the rice has been washed (the second rinse if you want a cleaner drink) is recommended in ancient Ayurvedic texts probably due to its rich vitamin b-complex content. Specifically recommended to regulate excessive menstrual flow.

Okra/ Ladies finger curry-Low oil

Cooking Okra or Ladies finger is tricky due to its slimy nature. Most people fry it in oil to reduce its sliminess. Here is a recipe passed down from Amma using very little oil for seasoning (optional).

You will need

About 20 medium sized Okra

1 teaspoon tamarind paste or 1-2 teaspoon freshly squeezed lemon juice

A fistful of finely chopped fenugreek/methi leaves (optional)

Salt and Jaggary to taste

Peppercorns 4-5 powdered

water 1/4 cup or less.

For the seasoning

Unrefined oil 1/4 tsp (optional)

Split black gram 1/2 tsp

Cumin seeds 1/2 tsp

mustard seeds 1/4 tsp

Turmeric powder a pinch

Curry leaf a twig

Garnish: grated coconut (optional)

Method:

Wash Okra, cut off the stalk.

Carefully cut into about 1/2 cm pieces. Look out for worms.

In a heavy bottomed pan, heat 1/4 tsp oil, add split black gram, mustard seeds and cumin seeds. wait till they brown and mustard begins to splutter.

Now add curry leaves.

Add turmeric and finely chopped methi/ fenugreek leaves.

 Add 1/4 cup of water, tamarind paste/lemon juice, salt, jaggary and pepper. Bring to a boil, adjust taste. It should taste slightly sour-salty.

When the mixture is boiling add the chopped okra. Keep the heat turned at high. Give it a quick stir and keep covered for a minute. You will now see okra all slimy and oozing. Do not panic. Stir once, turn down the heat to a low and cook covered till okra has wilted. Now remove lid and cook in low flame till all water/slime has evaporated. Mix well, and serve.

Tasty Okra curry goes well with Chapati or flat bread and rice.

Note: To select tender Okra snap the tapering end of okra at the tip. If it breaks it is tender, if it just bends, then its mature.

Do not wash okra after cutting, do not keep okra for a long time after cutting.

The stalk can be soaked in warm water for about an hour, squeezed well with hands, the water strained and used as a hair conditioner after washing your hair. It adds shine and volume to your hair if used as a final rinse.

Colourful Carrot soup

My nephew is a fussy vegetable eater, but loves soups. Amma made colourful carrot soup which was instantly  attacked by my nephew. Here is a recipe adapted from Amma's basic recipe.

You will need 

2 Medium sized carrots

5 pepper corns

1/8 inch piece of ginger

¼ tsp cumin seeds

2 cups water

Salt to taste

Seasoning:

¼ tsp butter or oil (optional)

Cilantro chopped fine

Finely chopped red capsicum (optional)

Method 

Clean and chop carrots into big pieces and pressure cook without adding water into the carrots till cooked (3 whistles).

Let cool.

Dry roast pepper and cumin seeds.

Blend cooked carrot, roasted spices and ginger to a fine paste.

Take  2 cups of water in a vessel, add the carrot-spice puree, salt bring to a boil.

Saute finely chopped red capsicum and cilantro with ¼ tsp oil or butter and add it to the boiling mixture.

Serve hot.

Note:

Made the same soup richer and tastier by the addition of 1 marathi moggu when roasting pepper and cumin.
Also added about 1/2 cup first pressed coconut milk. I first boiled water with salt and then added the carrot puree, coconut milk, and finally the sauted capsicum and cilantro.

I kept aside a little bit of the carrot spice (minus the ginger, salt) puree, coconut milk mixture for my 11 month old son. He happily finished his 'new' spiced baby food!

Coconut- from tree to the kitchen

Picking coconut

Here is a demonstration of how a person climbs up a coconut tree and then climbs down the tree after picking coconut.

Man at the top of a coconut tree

Dropping down a coconut

Dehusking coconut

Coconut comes with an outermost husk, inner shell covering the white endosperm or meat holding water within.

This clipping demonstrates easy dehusking of a coconut

Raw coconut (not tender coconut) is juicy and fleshy inside and appears pale outside. It is excellent to press milk of coconut, but has a shorter shelf life.

Dehusked  (L) Raw coconut (R) Mature coconut

Breaking open a coconut

You will need

A sickle,a dehusked coconut, an empty bowl and a strainer.

Method

Hold the coconut firmly on one hand, and a sickle on the other. Place the container at the counter below the coconut.

With the blunt edge of the sickle hit hard at a point over the ridge of the coconut lying over the maximum circumference of the coconut. (once you are an expert you could use the sharp edge of the sickle)

Repeat over the other two ridges.

Pry open the crack, collect strain and consume coconut water.

Grate or cut out the meat and use.

Watch the link for a demonstration.

When water inside a mature coconut has dried, it is called Copra. Copra is dried and pressed to extract coconut oil. Some extract oil by heating coconut milk.copra is also used to garnish desserts and snacks.

(L) coconut (R) Copra

Grating a coconut

Use a grater (here it is a grating stool).Place a plate below the grater. Carefully, begin to grate at the sides and then move towards the center to get all the meat out. Initially if it is difficult, practice grating at the center and then gradually proceed to the sides. Take care of your hand.

Grating the sides

Grating the sides

Demonstration of grating (sides)

Now grate the center

Shell after grating

Demonstration of grating (center)

Cutting into bits


With a knife, carefully cut into the meat and twist the knife to cut off bits of coconut. This method can be used in recipes where coconut has to be ground to a fine paste.

Twist knife and separate bits

Pierce knife into meat

Amma's Ginger chutney

I was longing to eat raw Jack fruit Dosa and told Amma this before I left for her place this week. For breakfast she made mouth watering raw Jack fruit dosa and  ginger chutney (ginger is the antidote for indigestion caused by Jack fruit). She said with a smile, now you can eat all you want, my chutney will take care of your stomach!


You will need (for about 4 people)


Half a coconut grated/ its meat cut into bits
1/4 inch piece of ginger
Small piece of green capsicum
1/4 tsp salt/to taste
5-6 peppercorns
A tiny piece of tamarind /lemon juice/Amla
A pinch of hing/ asafoetida ( the dot on the the coconut)
A few coriander leaves
(Refer to the picture to get an idea of the proportion)

Blend all together with a little water till fine paste. Serve with hot Jackfruit dosa or any dosa.

Capsicum chutney or Capsicum dip

My sister gave me this simple tasty recipe which looks very spicy but is not. My chutney loving husband could not stop eating it.

You will need

1 red capsicum chopped

1 medium sized onion chopped

1 clove garlic (medium sized)

½ tsp oil

1 Tablespoon grated coconut

5 almonds

1 tsp groundnut  or cashew nut (optional)
5 peppercorns

Salt, tamarind to taste

Seasoning: oil, mustard, black gram, curry leaves

Saute capsicum, onion and garlic  with ½ tsp oil till wilted.

Mix all the ingredients (except those for seasoning) add a little water and blend to a fine paste.

Seasoning: Heat ½ tsp oil, add black gram, mustard seeds. Let splutter. Add curry leaf, mix with the prepared paste and enjoy with hot crepe/ dosa.

Mango Sikarane

This is a recipe I learnt after I got married. Easy to make and used by many as accompaniment for Dosa/crepe.

You will need

Ripe mango

Jaggary(optional)

Method

Wash and peel mango. Squeeze out the pulp and discard seed. Add some water to the peel and squeeze to get some juice of mango. Add Jaggary to taste. Mix well and serve with Dosa or eat as it is.

Kai suli or grated coconut with Jaggary

This easy recipe goes well with 'Neer dosa' or any dosa. It is also a very common stuffing. Kids and adults love the combination of grated coconut with Jaggary.

You will need

Coconut- sufficient quantity

Jaggary, molasses to taste

Optional:

Cashew nut

Raisins

Chopped banana

Putani or split chickpea

Method

Grate coconut.

Add Jaggary to taste (and optional ingredients) and consume with dosa/ crepe, chapati.

Mango Rasayana/ Mango with sweetened coconut milk

Taste Mangoes with sweetened coconut milk once and you surely will fall in love with the dish. This is a heavy accompaniment so be ready for a drowsy after effect :-)

You will need

Ripe mango

Coconut

Cardamom pods

Black or white sesame seeds(unpolished) -1teaspoon

Jaggary.

 Follow the recipe for sweetened coconut milk or Kaai haalu from my earlier post.

Wash and peel ripe mango.chop fruit vertically and then horizontally.

Now carefully slice vertically to get tiny bits of mango.

To sweetened coconut milk, add finely chopped ripe mango. Adjust mango to your liking( add more mango for a thicker consistency, add less if you want it watery/runny).

Season with dry roasted sesame seeds.

Goes well with semige/vermicelli, chapatti, dosa, kadubu/idli.

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Note: 

You may substitute mango with ripe banana.
Some substitute coconut milk with milk, but if mango is sour then it curdles milk.
Mango and Jack fruit are two fruits known to cause indigestion if eaten in excess. Their antidotes are respectively coconut and ginger. So I prefer to mix mango with sweetened coconut milk.
It is also said that mangoes are to be eaten after a meal and jack fruit before a meal. 
Sesame seeds are known to improve breast milk, so with sweetened coconut and mangoes helps lactation, but to be avoided during the first three months after delivery.