Explanation of some terms

Ashadi Beej = birthday of Khodiyaar mata.

Ganpati's Chaturthi is observed by his devotees. This Chaturthi is very dear to Ganpati. Ganapati Atharvashirsha describes this Chaturthi as ‘Chaturthyamanshnan Japati’. Chaturthi means fourth stage. Ganapati is beyond three stages of human body i.e. awakened stage, dreaming stage & a middle stage between these two stages. When Ganpati is in his Turia Means fourth stage, one can have his darshan. As Such Chaturthi has special importance.

SANKASHTI CHATURTHI : This vow is done by devotees on 4th day of second fortnight of every month. On this day devotees fast for whole day & break their fast after having darshan of the moon & worshipping Ganpati. This vow is observed strictly by devotees to get rid of problems in there life. On this day in the evening after having bath first, worship Ganpati, offer 21 Durvas, do Aarti, show Naivedyam & pray for fulfilling your desires. Then have moon’s darshan, offer his Naivedyam, give meal to Brahman & break your fast. In this way if vow is observed all your desires are fulfilled.

VINAYAKAI CHATURTHI : Fourth day in the first fortnight of every month is called as Vinayaki Chaturthi. This vow is to be observed for full day.

ANGARAKI CHATURTHI : If Sankashti Chaturthi comes on Tuesday, it is call Angaraki. The vow is completed on the same day. Devotees have their meal in the night after having darshan of the moon.

Devpodhi Ekadashi = when Vishnu bhagwan goes for yog-nindra (rest) in the Patal (underworld) at the doorstep of Bali Raja.

Chaturmas is the four month period of the monsoon in India. The period begins on Ashadh sud 11, known as Devpodhi Ekadashi, when Bhagwan Vishnu goes for rest (yog-nidra) in Patal (underworld) at the doorstep of Bali Raja. The period ends after four months on Kartik sud 11, known as Dev Prabodhini Ekadashi – awakening of Parmatma.

Gujarati Weddings

The Gujarati community reflects unbounded enthusiasm in the affairs of matrimonial alliance. Their weddings are organized on a grand scale and their rituals are very colorful. It is important to note that like all Indian communities, there maybe a slight differentiation in the matrimonial rituals performed amongst different Gujarati sects like the Gujarati Patels and Gujarati Naagar Brahmins. However, the difference is negligible.

It is interesting to note that unlike most Indian communities where dowry plays a vital role, the Gujaratis have proved to be quite progressive. In case of the Naagar Brahmins, their girls are often married off with no expectations of wealth from the in-laws side. This is called kanku-kanya, meaning that the bride is welcome only with a vermilion mark on her forehead.

Pre-wedding rituals
Chandlo Maatli: The 'chandlo' (applying the vermilion mark on the forehead) announces the acceptance of the alliance between the two families and the consent of the bride and groom to come together in holy matrimony.

'Chandlo' is the 'tikka' and 'maatli' is the clay container in which 'mithais' (sweetmeats) were packed in the olden days. The bride's father and four other male members from her family visit the groom carrying auspicious items and the bride's father applies the 'chandlo' on the groom's forehead and gives him a 'shakun' (a blessing symbolized by a token sum of money). An astrologer is consulted and the wedding date is fixed. The 'chandlo maatli' ceremony is usually followed by a high tea or dinner.

Ganesh Sthapan / Ganesh Matli: Ganesha is always the first deity to be propitiated at any significant event. His blessings are invoked before the preparations begin for the wedding so that no obstacles present themselves and all goes well.

This 'puja' is attended by close family members and is performed in both homes simultaneously on an auspicious day. After the 'puja' a vegetarian meal sans onion and garlic is served along with a sweet called 'khansaar'. The Ganesh puja signals the start of all the festivities.

Mehendi: This is an intimate gathering of the bride's female relatives and close friends two days before the wedding. While the mehendi (henna) is applied in fine patterns on the palms and feet of the bride, songs specific to the occasion are sung and lunch is served.

Garba & dandia raas: On the evening of the mehendi, or the next day, family and friends of both the bride and groom, gather together dressed in traditional finery and sing and dance to the beat of the dhol (drum). The women form a circle to dance the garba and the men join in later in an energetic dandia raas, a rhythmic dance performed with sticks or dandias. The garba is normally held after 8 p.m. until midnight.

Mandva Mahurat & Griha Shanti: This ceremony bears a deep religious significance because the parents of the couple seek the blessings of Mother Earth and Lord Ganesha and ask permission to commence with the digging of the soil to erect the mandva or mandap (platform erected for the wedding rites covered with a canopy).

Griha Shanti, a ceremony conducted to seek the blessings of all the nine planets, immediately follows the mandva mahurat. This is carried out in the respective homes of the bride and the groom.

Jaan: This ritual involves the groom arriving at the house of the bride to seek the blessings of his mother-in-law. He must bow his head and clutch his nose. This gesture symbolizes his humility and understanding of the tremendous sacrifice that his future wife is about to make. The groom's prospective mother-in-law blesses him and performs a small ritual to ward off the evil eye. She also tries to catch his nose as she reminds him that he is the taker since he will be taking her daughter away and they are the givers.

Pithi: The bride sits on a bajot or low stool, palms upturned. It is the prerogative of the kaaki (paternal uncle's wife) to mix the pithi (a paste of sandalwood powder, herbs, rosewater and mogra / attar (a type of perfume). She then arranges the pithi on a decorated platter and has it blessed by the priest. The women of the household apply the pithi on the bride's skin. The pithi is applied by married women. They keep their arms crossed (like an X) while applying the pithi. They start applying the pithi from the bride's foot to the bride's head.

Mameru or Mosaalu: The bride receives gifts from her maternal uncle (mama) which consists of clothes, jewelery and other gifts items including the traditional paanetar (silk saree - usually white with red border) and choodo (ivory bangle). The mameru ceremony takes place one day before the wedding. The bride wears the paanetar and choodo during the wedding ceremony.

Lagna - The wedding ceremony
Bridal Wear: The saree is the usual bridal wear for Gujarati girls. It is worn in a bit different style with the palav facing the front. Red is the color which is thought to be most auspicious for the occasion. Designer lehengas are also fast becoming popular these days. The bride wears the paanetar given by her mama. The reception clothes and jewelry for the bride is presented to her from her mother-in-law.

Groom's Attire: The Gujarati bridegroom’s wear the traditional dhoti kurta for the ceremony and a formal suit for the reception. The clothes for the reception are presented to him by the in-laws.

Varghodo: The groom's procession
On the evening of the wedding, the groom, dressed in all his finery and carrying a katar (small dagger) prepares to leave for the wedding venue. The priest gives the groom's sister a small bowl wrapped in cloth and containing coins on which the Hindu Swastika has been etched. She rattles this over her brother's head to ward off the evil eye and also to warn him that even though he is getting married, he must not forget his sister! After being blessed by all, he mounts a richly caparisoned mare and leaves for the wedding venue accompanied by his relatives and close friends. On disembarking at the wedding venue the groom is greeted by the bride's family and accorded the traditional aarti welcome. The bride's mother places two clay pots filled with rice on the ground and the groom breaks them before entering the wedding 'mandva'.

Varmala - The bride's mama (maternal uncle) escorts her to the mandva where she garlands the groom and he reciprocates.

Kanya Daan - The wedding rituals are performed in front of a sacred fire and conducted by the acharya. The rituals begin with the kanya daan. The bride is given away by her parents who abstain from eating to make themselves pure in body and mind for the occasion. Their folded hands reflect the hope that their son-in-law will take good care of their daughter and never cause her pain. They wash his feet as they believe that he is none other than the Hindu Lord, Vishnu, to whom they are handing over his rightful consort, the Goddess Laxmi in the form of their daughter. The bride's right hand is placed in the groom's right hand and they both reach out over the unlit fire below. With this gesture the father of the bride symbolizes this promise; " I offer you this most precious gift of my daughter to take as your own, to cherish and to protect. "The bride's mother connects the couple by tying the 'varmaala' (a length of sacred red thread) across them and looping it like a garland over their hands. After the ceremony the 'varmaala' is removed and put around the bride's neck like a garland.

Hasta Melap - In this ritual, the groom's scarf or shawl is tied to the bride's saree. This knot and the joined hands of the couple symbolise the union of two souls joined together in holy matrimony. The acharya chants mantras to invoke the blessings of Goddess Laxmi and Goddess Parvati for the saubhagyavrata or wife. The family and relatives present also come together to bless the couple and shower grains of rice and rose petals on them.

Mangal Pheras - The couple hold each others hands and walk around the agni four times while the maharaj chants mantras. Each round, they offer grains to the agni, representing their sacrifice of material possessions for God's blessings.

1st round: Dharma (righteousness-moral values-duties)
2nd round: Artha (Prosperity-material possessions)
3rd round: Kama (Happiness in Family-desire to enjoy)
4th round: Moksha (Spiritual-toward the path of God)

Mangal Fera is a vow to carry out moral duties & responsibilities toward each other, family and society; and to balance a life of material possessions and worldly desires with the continual striving towards spiritual liberation. There is a small tussle to see who gets back to the seat first!

Saptapadi - There are seven phera or steps in an Indian Hindu Marriage. Each step has its own importance and its own meaning. These pheras are to be taken around the holy fire called "Agni Devta". In each step there is a significant vow to be taken both by the bride and the groom. They vow to each other for the rest of their lives.

Vows to be taken by the groom:

1. We will share the responsibilities of the house, food and finance together. May God bless us with children and may they have long lives.
2. You are my only beloved wife. I will love you and only you. I give you my commitment and will provide strength and courage to you, my wife, always.
3. The third step is for the growth of prosperity and wealth, and to educate our children.
4. In the fourth step he thanks his wife for bringing auspiciousness and sacredness in his life.
5. In the fifth step may the Goddess Mahalaxmi (Deity of Prosperity) make us prosperous and God bless us.
6. In the sixth step the groom promises the bride that he will fill her heart with great joy and peace, time and time again.
7. This is the last and final step. Here the groom tells his bride that as you have walked seven steps with me, you have made our love and friendship firm and inseparable. Now you have become mine and I offer my total self to you. May our marriage successfully last forever.

Vows to be taken by the bride

1. In the first step the bride commits to her lord same as the groom that she will share the responsibility of the house, food and finance. She will discharge her share of responsibilities for the welfare of house and children.
2. With the second step she vows to fill the heart of her husband with courage and strength and to rejoice in his happiness.
3. While taking the third step the bride promises that I will love you with single-minded devotion as my husband. I will treat all other men as my brothers.
4. O my lord, in all acts of righteousness (Dharma), in material prosperity (Artha), in every form of enjoyment, and in those divine acts such as fire sacrifice, worship and charity, I promise you that I shall participate and I will always be with you.
5. From this day of life I will share both your joy and sorrow. Your love will make me very happy.
6. May the blessings of God always be with you. I will be with you in any stage of life.
7. In the seventh and the final step she says that now that I have been your wife in front of the holy fire. Whatever vows and pledges I have taken, are all taken with pure heart. I shall never deceive you nor shall I let you down. I shall love you forever and ever.

The Spatapadi ceremony ceremony concludes with a prayer that the union is indissoluble. At the end of this ceremony, the bridegroom and bride become husband and wife.
In some communities such as Gujarati, instead of seven, only four steps, signifying Artha, Dharma, Kama and Moksha are taken.

The bridegroom then comes over bride's right shoulder touches her heart saying:
"I hold your heart in serving fellowship, your mind follows my mind. In my word you rejoice with all your heart. You are joined to me by the Lord of all creatures."

Post-wedding Rituals
Vidaai - The bride bids a tearful farewell to her parents, family and friends. The 'pujari' performs a small 'puja' for the decorated car by applying 'tikka' to the hood. The bride's mother breaks a coconut in front of the car, invoking blessings for a safe journey for the couple. The bride and groom leave accompanied by at least three others (it is necessary to have a minimum of five people in the car). The bride's brother usually escorts her to her new home.

Ghar ni Laxmi - The bride's first step into her new home is considered auspicious. She is the Ghar ni Laxmi or the goddess Laxmi who will bring wealth and good fortune to her home. The mother-in-law welcomes the bride with arti and tika. Then she places a vessel, filled to the brim with rice, at the entrance of the house. The bride must knock the vessel down gently with her right foot, spilling some of the rice over. The rice is a symbol of wealth and by following the ritual she conveys full understanding of her duties and responsibilities towards her new home.

Aeki-Beki - This is yet another interesting ritual observed at the groom's house. The newly wed couple is made to play a game called Aeki-beki. In this, several coins and a ring are placed in a tray of water covered by milk and vermilion. It is believed that the person, who finds the ring four times first, would be the ruler of the house.

Reception - The reception can be as simple or as elaborate an affair as desired by the families. The purpose is to introduce the bride and groom as a married couple. It is an opportunity for relatives, friends and well-wishers to bless the newly weds, enjoy a sumptuous meal with them and give them gifts.

Miscelleanous Information:

Fire - the element that dispels darkness
Water - life nourishing element
Rice - Dispeller of evil spirits (soil/land)
Coconut - Fertility
Sindhur - Auspiciousness

A Knight on a White Horse: It's not something that only happens in fairy tales. In India , the groom often arrives to the wedding on a horse. This tradition has been adopted at Indian weddings in America , as well. You can rent a horse, preferably a tame, white one, from a stable. Usually the horse is adorned with a decorative saddle. In America , the tradition can be adapted to suit your taste. Grooms have been known to arrive on elephants, a carriage, or even a white mustang convertible - the modern day interpretation of a ~white horse.~

Who gets the garland on first: When the bride and groom first meet each other on the wedding day, they exchange flower garlands. This is to greet each other and to acknowledge mutual acceptance of the wedding to take place. Sometimes the family members have fun with this tradition. They will lift the bride or groom high off the ground so that it is difficult for the other member to get the garland on.

Stealing the Groom's shoes: Since the groom has to remove his shoes during the wedding ceremony, members of the bride's family (usually her sister) often try to steal his shoes at this time. The groom's side usually goes to extreme measures to hide these shoes because if the bride's family steals the shoes, the groom must pay them whatever amount of money they ask for to get the shoes back - sometimes costly endeavor!

Include these foods to Live Longer

We are living longer than ever before, but who wants to look their age? Fortunately, science is proving that the food we eat can put the brakes on the ageing process, both on the inside and the outside.

Investing in a healthy diet now can help reduce the likelihood of suffering from ailments such as failing eyesight, arthritis and heart disease, as well as fatigue and lackluster skin. Many of the visible effects of ageing, such as wrinkles, and also those that we can't see, such as deterioration of the heart and eyes, are caused by free radicals — highly reactive molecules that damage cell walls and the genetic material within cells. Growing old gracefully is an art that anyone can master — with a little help from the right foods.

OYSTERS contain vitamins B3 and B12, useful to prevent memory problems. They are a valuable source of zinc, which helps build resistance to disease, maintain youthful skin and prevent hair loss. Oysters also contain vitamin E, which is also good for the skin and for preventing heart disease, as well as conditions such as arthritis.

LAMB is high in protein, necessary for the repair of ageing cells. Lamb is also a rich source of B Vitamins, including vitamin B12 which is vital for a healthy heart. The meat is also high in easily absorbed iron, which is fundamental for preventing anemia. Selenium protects the eyes from disease and the heart from muscle damage, while sulphur is good for strong hair and nails.

CHICKEN is a good source of protein, contributing to the growth and repair of the body's cells, also rich in selenium, which helps to prevent wrinkles and keeps hair glossy. Chicken contains iron and zinc to boost energy levels and immunity — there is twice as much in the dark meat as in the breast. The breast is particularly high in vitamin B6, which protects the heart.

EGGS are rich in protein. Eggs contain all eight essential amino acids, thus helping to make up the building blocks for the entire body, benefiting everything from skin to hair, and bones to muscles. Owing to their high lecithin content, eggs are an important brain food, contributing not only to memory and concentration, but also to a healthy emotional state.

PARSLEY is the richest herbal source of the mineral potassium, which stimulates the kidneys to eliminate waste matter and reduces high blood pressure—the number one cause of heart attacks. Parsley has anti inflammatory properties, thus protecting against arthritis. It's also an excellent source of vitamin A for the eyes, and magnesium and calcium to protect bones and the nervous system.

GINGER or adrak, protects the digestive system against premature ageing, thus aiding the general absorption of nutrients. The root helps regulate blood sugar, both by stimulating cells in the pancreas and by lowering cholesterol levels. Because ginger is such an effective anti-inflammatory, it is among the most respected herbs for the treatment of joint problems such as arthritis.

GRAPES are full of powerful antioxidants, including astringent tannins, flavones and anthocyanins, grapes help to prevent' bad' LDL cholesterol from oxidizing and blood from clotting, and so protect the heart and the circulatory system. High in both water and fibre, grapes are also a great aid for detoxifying the gut and the liver.

HONEY is 79 per cent sugar. The rest comprises water and small amounts of vitamins; including vitamin B6, which is good for the brain. It also includes calcium which helps strengthen bones. Used topically, honey is a humectant, attracting and retaining water, which keeps skin soft and supple.

OLIVE OIL contains vitamin E, which helps keep skin wrinkle-free and hair glossy. It is also rich in monounsaturated fat, which is believed to have anti-carcinogenic properties, and helps lower blood pressure and prevent diabetes. A rich source of polyphenols, known to have anti-inflammatory and anti-coagulant actions, it is thought to help stave off conditions such as arthritis.

LEMONS have a high level of vitamin C, which is vital for healthy skin and gums. Also a good source of bio flavonoids, such as quercetin, which boost the effects of vitamin C, and are particularly important for the health of blood vessels and to prevent varicose veins. Like other citrus fruits they contain terpenes, which are anti carcinogenic.

BANANAS are high in potassium, which keeps high blood pressure in check and reduces the risk of heart disease. In conjunction with sodium, they help maintain the fluid and electrolyte balance in body cells, thus maintaining healthy nerve and muscle function. They also contain tryptophan, which the body converts to serotonin to aid peaceful sleep.

PINEAPPLE's main benefits come from brome lain, an effective anti-inflammatory, making it exceptionally good for joint problems. Rich in vitamin C, pineapple supports the immune system and defends against free radicals, which can cause premature ageing. An excellent source of manganese, important for antioxidant defenseman energy production.

STRAWBERRIES are an excellent source of vitamin C, which is essential for the manufacture of collagen — a protein that helps to maintain the structure of the skin. Vitamin C also plays an important role in healing wounds and can ward off gingivitis. They also contain ellagic acid,a phytochemical with powerful anticarcinogenic properties.

RHUBARB is full of fiber. Rhubarb acts as a natural laxative, keeping the digestive system in good working order and helping to lower cholesterol and prevent heart disease. Rhubarb is also high in calcium, which is good for bones, and potassium to keep blood pressure in check and protect the heart. It is also extremely high in water, which helps to keep the body well hydrated.

AVOCADO is loaded with vitamins C and E. Avocados are excellent for keeping skin soft, supple and healthy, and for maintaining glossy hair. High in omega-3 fatty acids, they help prevent wrinkles, enhance brainpower and treat arthritic pain. They contain the antioxidant lutein, which has been shown to protect against eye problems and cardiovascular disease.

BEETROOT contains the powerful antioxidant betacyanin, which gives beetroot its deep red hue. This vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body's natural defenses in the liver, regenerating immune cells. Also contains silica, vital for healthy skin, hair, fingernails, ligaments, tendons and bones. Beetroot is high in sugar.

CUCUMBER or kakdi, used topically; helps to maintain a youthful appearance, thanks to its hydrating and anti-inflammatory properties. When ingested, the high water and balanced mineral content makes it one of the best diuretics. Cucumbers are a rich source of silica, a mineral needed for healthy skin, bone and connective tissue. Silica also plays a major role in preventing cardiovascular disease and osteoporosis.

TOMATOES or tamatar are rich in lycopene, which neutralizes free radicals before they can cause damage, therefore keeping off everything from wrinkles to heart attacks. Studies indicate that lycopene could have twice the anti-carcinogenic punch of beta-carotene. They also contain a little iron, which is well absorbed by the body when accompanied by vitamin C and prevents anemia and fatigue.

RADISH or mooli are rich in sulphur, essential for youthful, healthy skin, hair and nails, and also have anticarcinogenic properties. Assisting the body in ridding of toxins, it help to treat gall bladder and liver problems.

MUSHROOMS contain more protein than most vegetables, as well as vitamin E and selenium, which help maintain healthy skin and hair and protect against heart disease. They also boost immunity and have anticarcinogenic properties. Shiitake mushrooms specifically boost immunity, the reishi variety combat high blood pressure and asthma; maitake treat blood pressure and liver disease.

ASPARAGUS is a fantastic source of folic acid, said to prevent damage to the arteries that supply blood to the heart and the brain. Folic acid has also demonstrated anticarcinogenic properties. Asparagus contains asparagine, which, along with its high potassium and low sodium content, makes it an excellent diuretic and cleanser.

CARROTS or Gajar have Beta-carotene, which the body converts into vitamin A, is especially important for eye health. It's also of great benefit to the skin, and the immune and digestive systems. Carrots are also loaded with fiber and water, which cleanse the liver, boost oxification and plump out the skin to keep off wrinkles.

LENTILS or all the red, green, brown or yellow daals are a great source of protein, which we need to keep our skin, hair, teeth and nails strong and healthy. Lentils also contain high levels of B vitamins, particularlyB3, which protects against poor memory, and B12,which helps to prevent everything from arthritis to tinnitus.

CHICKPEAS or Kabuli Chana are a good source of protein, vital for the healthy repair of cells. Their high vitamin content boosts the immune system, protects the heart and promotes healthy skin and hair. They also contain zinc, which enhances immunity.

KIDNEY BEANS or Rajma are an excellent source of protein, which helps keep energy levels steady as well as maintaining cells, they are rich in folic acid, good for healing wounds and preventing heart disease. They are full of fiber, vital for keeping cholesterol levels down. They are also a valuable source of iron, helping to prevent anemia.

Hing

Asafoetida (Ferula assafoetida, family Apiaceae), or asafetida, but also known as food of the gods and giant fennel, is a species of Ferula native to Iran.

It is a herbaceous perennial plant growing to 2 m tall, with stout, hollow, somewhat succulent stems 5-8 cm diameter at the base of the plant.

The leaves are 30-40 cm long, tripinnate or even more finely divided, with a stout basal sheath clasping the stem. The flowers are yellow, produced in large compound umbels.

It's pungent, sulphurous odor has resulted in its being called by many unpleasant names.

In many of the northern Indian languages (Hindi, Urdu, Gujarati, Punjabi, Marathi, Bengali) it is known as hing or "Heeng". A related name occurs in many Dravidian languages (e.g. Telugu Inguva, Kannada Ingu), but Tamil perungaayam and Malayalam kaayam come from a different root.

Cultivation and uses
The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber color. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

This spice is used as a digestive aid, in food as a condiment and in pickles. It's odor is so strong that it must be stored in airtight containers; otherwise the aroma, which is nauseating in quantities, will contaminate other spices stored nearby. However, its smell becomes much milder in cooking and presents an onion-like taste.

In India, it is used especially by the trader caste of the Hindus and by adherents of Jainism, who are not allowed to eat onions. It is mainly grown in Iran, Afghanistan and Kashmir.

Asafoetida has certain medicinal uses and most commonly is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities. It is also said to be helpful in cases of

asthma and bronchitis.

Sincere thanks to Wikipedia

Methi

Fenugreek (Trigonella foenum-graecum) belongs to the family Fabaceae. Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop.

The rhombic yellow to amber colored fenugreek seed, commonly called Methi is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent.

The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.

In India, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is also one of the ingredients in the making of thepla, a type of bread.

Fenugreek is also often used as a natural herbal medicine in the treatment of diabetes.

Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.

A side effect of consuming even small amounts of fenugreek (even as just an infusion in water) is a maple syrup or curry smell in the eater's sweat and urine which is caused by the potent aroma compound sotolone. Fenugreek is frequently used in the production of flavoring for artificial syrups. The taste of toasted fenugreek is additionally based on substituted pyrazines, as is cumin. By itself, it has a somewhat bitter taste.

Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Supplements of fenugreek seeds were shown to lower serum cholesterol, triglyceride, and low-density lipoprotein in human patients and experimental models of hypercholesterolemia and hypertriglyecridemia.

Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models.

Sincere thanks to Wikipedia

Gujarati Festivals

I had written this a long time ago for the kids in my family, with information from my mom, Mrs. Panna Mehta and my 2nd mom (MIL) Mrs. Usha Desai. I thought I might share it here too.

Diwali is the festival of lights. It is believed that during the days of Diwali – whoever lights lights every day – does not die during Diwali. Which means, one who has attained knowledge of life, is not afraid of death.

Diwali truly begins from Aso Vad Rama Ekadashi. It is also called Bhagwat Ekadashi. Ekadashi = 11th day of the 15 day moon cycle.

The next day is called Vagh Baras. Pooja is done of cows and calves. If you can, draw a rangoli of a tiger outside your house. Try and pay off your debts on this day. For the next few days, do not incur any debt. Baras = 12th day of the 15 day moon cycle.

The next day is called Dhan teras. Pooja is done of cattle and money. Dhan = Laxmi = wealth = money, gold, silver, etc. Teras = 13th day of the 15 day moon cycle. Do not earn money doing illegal things. Be happy with whatever you earn legally. Laxmi poojan is done so that our money is spent wisely and our money becomes pure. Laxmi is strength – having money is equal to having power. Use your hard-earned money as if it is God’s Prasad. There are other types of wealth that we have – our knowledge, our children and our culture.

The next day is Kali Chaudas. Chaudas = 14th day of the 15 day moon cycle. First god that is prayed on this day is Hanuman Dada. He gives strength to all. All over India, people also pray Mahalaxmi today. It is believed that if one rises early and bathes before sunrise on this day, he does not suffer in hell. One takes oil-bath on this day.

The next day is Diwali – which is actually Amavas = 15th day of the 15 day moon cycle = no moon day. This is the day when Laxmi emerged during the “Churning of the Ocean”. This is the day when Shri Ram returned to Ayodhya after defeating Ravan. This is the day when the Pandavas returned from their exile. People celebrate this festival with lighting deeyas. On this day, businessmen do pooja of their account books and start their accounting for the next year. Laxmi and Narayan (Vishnu) poojan is done.

The next day is New Year’s Day for Gujratis. This day is not universal all over India. Lord Krishna is where there is Dharm(religious and moral law) and Bhakti(devotion). This is the day when Vishnu bhagwan during his Vaman Avtaar asked for the charity(daan) of 3 steps and King Bali fulfilled his wish.

In mandirs, they also perform Govardhan Pooja or Annkut on this day. This is the day when Shri Krishna as a kid, had lifted the whole Govardhan mountain on his pinky finger and given shelter to the townsfolk.

Annkut = making a mountain of food. Sage Vyas had said that one who stays happy on this day, will stay happy for the whole year to come. One who stays unhappy on this day, will stay unhappy for the whole year to come.

We prepare good food on this day and serve it to God in hope that we get to eat good food for the coming year. We greet each other with Saal Mubarak. We visit our near and dear ones, feed each other good food and mithai. Gifts are exchanged with loved ones. The younger bow down to their elders and the elders bless them with love and money with great affection.

The day after Saal Mubarak day is known as Bhai Dooj. This day is celebrated as a symbol of love between brothers and sisters. On this day Yama, the god of death, visited his sister Yami. Yami put the auspicious tilak on his forehead and they exchanged gifts as a token of their love. Yama declared that anybody who receives a tilak from his sister on this day can never be defeated. Since then, sisters put a tilak on their brother's forehead on this day to protect then from all harm.

History of Sikh Community's Diwali
In the Sikh community Diwali celebrations have special importance as for them it is popular as the day when their sixth Guru, Guru Har Govind ji came back from the captivity of the fort of Gwalior city. The people lighted lamps in the way to Shri Harmandhir Sahib, which is known by the name of 'the Golden Temple', in order to honour and to welcome their beloved Guru.

History of Jain Community's Diwali
For the Jain community the festival of Diwali again has special significance. It is the day when the famous Jain prophet Bhagvaan Mahaveer, the founder of Jainism attained 'Nirvana'. Therefore the people of Jain community celebrate the festival of Diwali in remembrance of Lord Mahavira.

Labh Pancham is the 5th day after Diwali. Pancham = 5th day of the 15 day moon cycle. If for some reason, you could not do pooja of your books during Diwali, you can do it today.

Dev Diwali – is celebrated from the 11th day of Diwali till the 15th day. That is from Devprabodhini Ekadashi or Devuthi Ekadashi till Poonam. Devprabodhini Ekadashi is when Vishnu wakes up from his ocean bed.

Gujrati calendar follows the lunar cycle as it is based upon the moon. We have different names for our months and they begin and end on different dates – all depending on our Chandamama.

We call our months “maas”. I will try to match up our maas with the solar calendar months. Our maas is divided into two fortnights - the first fifteen days are Sud and the next fifteen days are Vad. Sud ends on full moon day or Poonam, whereas Vad ends on Amavas or no moon day.

I will also try to put some dos and don’ts in italics. Don’t ask me the reasons for the dos and don’ts as I do not know them. I have included them and I try to follow them as everyone I know does it too. Why – beats me!!!!

On any 14th and 15th (Sud or Vad) do not make khichdi.
Do not make khichdi on Tuesdays and Sundays.

Gujaratis are in the year 2063. As each year the dates are different, here is the calendar for 2006 - 2007:

Posh Maas – is from Dec. 21, 2006 to to Jan. 19, 2007. The festivals/important days that come during this month are: Christmas, Shakambari Navratri, Swami Vivekananda Jayanti, Makar Sankranti (kite flying day).

Maha Maas – is from Jan. 20, 2007 to Feb. 17, 2007. The festivals/important days that come during this month are: Vasant Panchmi, Republic Day, Death anniversary of Mahatma Gandhi, Mahashivratri.

Fagun Maas – is from Feb. 18, 2007 to March 19, 2007. The festivals/important days that come during this month are: Holashtak, Holi, Dhuleti, Shivaji Jayanti, Chaitra Navratri begins on March 19, 2007.

Chaitra Maas – is from March 20 to April 17, 2007. The festivals/important days that come during this month are: Chaitra Navratri ends on 27th March, Ram Navmi on 27th March, Mahavir Swami Birthday, Hanuman Jayanti, Good Friday, Easter Sunday.

Vaishakh Maas – is from April 18 to May 16, 2007. The festivals/important days that come during this month are: Akha Treej, Parshuram Jayanti, Seeta Navmi, Narsinh Jayanti, Vat Savitri Vrat.

Adhik Jeth Maas – is from May 17 to June 15, 2007. The festivals/important days that come during this month are: Purshottam Maas begins on May 17.

Second Jeth Maas - is from June 16 to July 14, 2007. The festivals/important days that come during this month are: Gayatri Jayanti.

Ashad Maas – is from July 15 to Aug. 12, 2007. The festivals/important days that come during this month are: Ashadi Beej, Jaya Parvati Vrat, Guru Purnima, Hindola.

Shravan Maas – is from Aug. 13 to Sept. 11, 2007. The festivals/important days that come during this month are: Shiv Mahapoojan, Hariyali Treej, Independence Day, Naag Panchmi, Randhan Chhat, Sheetla Satam, Raksha-bandhan, Phool-Kajli Vrat, Janmashtami, Nand Mahotsav.

Bhadarvo Maas – is from Sept. 12 to Oct. 11, 2007. The festivals/important days that come during this month are: Kevda Treej, Haritalika, Ganesh Maha Utsav, Gauri Poojan, Anant Chaudas, Shradh begins on Sept 27 and ends on Oct. 11, 2007.

Aaso Maas – is from Oct. 12 to Nov. 9, 2007. The festivals/important days that come during this month are: Sharad Navrati, Saraswati Poojan, Mahanavmi, Dasera, Sharad Poornima, Karva Chauth, Sardar Patel Jayanti, Rama Ekadashi, Vagh Baras, Dhanteras, Kali Chaudas, Diwali.

Kartak Maas – was from Oct. 23 to Nov. 20, 2006. The festivals/important days that came during this month are: Gujarati New Year, Bhai Beej, Labh Pacham, Tulsi Vivah, Dev Diwali, Children's Day, Nehru Jayanti, Death anniversary of Lala Lajpat Rai.

Maghshar Maas – was from Nov. 21 to Dec. 20, 2006. The festivals/important days that came during this month are: Annapoorna Vrat, Geeta Jayanti, Dattatray Jayanti, Saubhagya Sundari Vrat, Pashvanath Jayanti.

As our New Year begins in Kartak maas; our Gujrati calendar is:
Kartak
Magshar
Posh
Maha
Fagun
Chaitra
Vaishakh
Jeth
Ashad
Shravan
Bhadarvo
Aaso

We also have something called “Dhanur Maas” – where no auspicious things – like marriage, etc are not performed. The goal is to not spend time in doing worldly things – but spend your time doing prayers, etc.

My First Blog

I came to the States when I was 15. All of my life in India – I never cooked. There was my mom or a cook always present. I just remember making tea – maybe once or twice. After coming to the States, I was not too keen on learning to cook. There was so much else to do!! I did not mind cooking pasta as it was quick. My mom always cooked for us, as she still does for our whole family, and if she was not around, restaurants were always there. I cooked if I had to – but never enjoyed it as much as I do now. It wasn’t that I didn’t love food – oh I loved good food as much as I love it now. I avoided cooking until I met my husband, Pankaj. I never knew cooking can be fun, until I saw Pankaj cook and eat with so much enthusiasm!!

The one thing I admire about Pankaj is he never discourages me from trying any of the recipes that I get from my extended family, friends, internet. Even when the final product does not turn out good, he never loses his cool. He usually tells me what additional things I should put the next time. I remember making an item; six times in different ways, but, I myself was not satisfied with it. Now I am banned from making that particular item in my house ;) So, I admire Pankaj for his patience and giving me the time to explore my creative side in cooking. My kids do make faces when I whip up something "new".

Here are some of my favorite recipes that I have seen my family and friends make. I also have some recipes from several books that I end up reading at the Barnes and Noble or at Borders. These I have then “transformed” into my taste and Pankaj is my taster. His verdict is final – if it is good for him – it is good for everyone!! If he does not like it, I don’t even think twice before dumping everything into the garbage disposal.

Since I am a working mom – I have adopted some shortcuts to save time. Some of the short cuts that are in the recipes – I will highlight them. I try my best to provide at least one hot meal a day to my family – which for us usually becomes dinner. Dinner is also the only time during weekdays that our family is together.

Breakfast is many times hot – with theplas or parathas. Breakfasts on weekends is always hot – upma, poha, theplas, parathas, masala puris, etc.

Things that have helped me tremendously in my everyday cooking are: using the pressure cooker to cook daals as well as sabzis and using the Sumeet grinder. My time spent in the kitchen is minimized due to these modern day wonders!

A must in all Indian households is Ghee. Here is how we Indians in America make ghee. When non-salted butter is on sale, we buy it in a huge quantity and then make ghee out of it as and when needed. Ghee lasts about close to 6 months in the US. It is not necessary to refrigerate the ghee.

I take a big pot from which I can pour out easily, without making a mess. I put the butter sticks only till they reach to the middle of the pot. I do not fill it to the top. I then add a cinnamon stick or a bay leaf to it. I find it that it separates the yucky stuff very quickly.

If I am making a very small quantity that will be used only for pooja purposes, I add a couple of strands of saffron. This gives it a good color as well as a good aroma.

I put the pot on high heat and melt the butter. I do not wander away or do anything else during this time. When the butter starts to melt, I put it on low heat and stir it very rarely.

Continue to simmer on low heat, for 30 to 45 minutes, until the yucky stuff on the bottom of the vessel turn from white to golden brown and butter on top becomes transparent. This is the signal to turn off the heat. Let it stand for some time till it becomes a little cooler. Strain this liquid into a clean steel container, using a very fine strainer. Store this at room temperature.

Many people reuse the yucky stuff on the bottom to make rotis or chakris or some other things. The rotis and chakris turn out to be real nice and soft due to this. BUT IT IS SO HIGH IN CHOLESTEROL – I DON’T EVEN WANT TO THINK ABOUT USING IT. I just throw it all away.

Our family has made a conscious effort to control what we eat. Some of the changes we have made are:
· Eating pizza once in 3 months. Sometimes, it is once in 6 months.
· Deep frying has been cut down tremendously. Even when we have guests, I end up making rotli, bhakri or paratha. Same goes with pakodas, etc. Deep frying is a rarity in my house.
· We have almost stopped using green peas and corn – due to their high content of sugar. Recently, I have heard corn has a lot of fiber. Might start using it again.
· We have been adding garlic to everything that we can add.
· We have stopped using basmati rice for everyday use – we only use that for “special” occasions. For everyday use, I have been using Sona Masoori rice. Since the past year, we have decided to eat rice just 2 times a week. Once again, due to heavy starch content.
· Potatoes are also rarely cooked – due to heavy starch content.
· We are trying to cut down on sweets – but Pankaj as well as my kids have a sweet tooth (me included). After dinner, they will ask for something sweet, knowing too well that we do not keep sweets in the house.
· We need to increase the salads and the eating of raw vegetables. I try to have them as snacks, but w/o the salad dressing (not too enticing). I keep the Lite Ranch dressing for the kids.
· We also need to cut down on eating outside. But, by Friday we are all so tired with everything that’s going on in our lives, be it work, housework, school, we end up going to movies and dinner on Fridays. We sleep in on Saturdays and then Sunday is back to normal again!!

Yogurt or Curds – another must in our house.
I make yogurt at home regularly. Store made yogurt is expensive compared to home made. But in the winter, I buy store made yogurt. Best yogurt is made from vitamin D milk. But if you are avoiding calories, 2% milk will do too. I refuse to make yogurt from 1% or skim milk. I would rather buy Nonfat Yogurt from a store.

You need one tablespoon of live active culture of yogurt (jaman). You can get this from family or friends or buy the non-gelatin yogurt that you get in Indian stores. Make sure you make the final yogurt in a clean glass container with a tight lid or a steel vessel with a tight lid. Many people make it in plastic containers and the final product has some kind of smell to it. I usually make yogurt at night before going to bed. It is usually done when I get up in the morning.

Yogurt is easy to make. Bring the milk to a boil and turn off the heat and let the milk cool down to a warm level. Then add one tablespoon of live active culture of yogurt to this milk, stir it once and cover the vessel with a lid. Keep the container in an oven or in a microwave undisturbed for about 8 to 12 hours.

Red chilli garlic chutney– something I really love and can never beat the “back home” taste. Somehow what we make here is not the “real” thing. I love the powder variety that I used to eat with Pav-vada – but cannot make it here.

Few handfuls of garlic cloves, lots of red chilli powder, jeera, few peanuts and salt mixed in the Sumeet mixer into coarse paste.

Red Radish Raita – one of my favorite raitas. It is difficult to muster enthusiasm for radishes. But they are a rich source of vitamin C and look so colorful. I tell my family to just hold your nose and eat the raita.
· A bunch of red radishes without the leaves – washed and cleaned.
· 2 cups of yogurt – whisked
· Tadka – mustard seeds, urad daal, karipatta.
· Oil to taste.
· Grate the radishes. Mix them in the yogurt. Add salt. Your raita now has a wonderful pink color. Do the tadka and mix it into the raita. Your crunchy raita is ready.

Do not store this raita. Eat it the same day. Next day, the stench gets stronger and stronger and my family will not touch it.

Well, this is it for today. I will continue over the weekend. If you find any mistakes, or if you have other ways to prepare the food, please feel free to share.

Have a wonderful weekend.