Cooking With Kurma : Why no Garlic and Onions for hindu's?

'Cooking with Kurma', the website and blog of
Sydney-based writer and chef
Kurma Dasa.
Kurma is one of the world's leading proponents of pure & natural
vegetarian cuisine, and known as
'Australia's Vegetarian Guru'.

Why no Garlic and Onions?

One of the most common questions asked to me is this: "Why don't you eat garlic and onions?"

Here's my short answer: As a devotee of Krishna and a practicing Bhakti-yogi, I don't eat garlic and onions because they cannot be offered to Krishna.

Here's my longer answer:

You may know that onions and garlic are botanical members of the alliaceous family (alliums) - along with leeks, chives and shallots.

According to Ayurveda, India's classic medical science, foods are grouped into three categories - sattvic, rajasic and tamasic - foods in the modes of goodness, passion and ignorance. Onions and garlic, and the other alliaceous plants are classified as rajasic and tamasic, which means that they increase passion and ignorance.

Those that subscribe to pure brahmana-style cooking of India, including myself, and Vaishnavas - followers of Lord Vishnu, Rama and Krishna - like to only cook with foods from the sattvic category. These foods include fresh fruits, vegetables and herbs, dairy products, grains and legumes, and so on. Specifically, Vaisnavas do not like to cook with rajasic or tamasic foods because they are unfit to offer to the Deity.

Rajasic and tamasic foods are also not used because they are detrimental to meditation and devotions. "Garlic and onions are both rajasic and tamasic, and are forbidden to yogis because they root the consciousness more firmly in the body", says well-known authority on Ayurveda, Dr.Robert E.Svoboda.

Some branches of western medicine say that the Alliums have specific health benefits; garlic is respected, at least in allopathic medical circles, as a natural antibiotic. In recent years, while the apparent cardiovascular implications of vegetable Alliums has been studied in some detail, the clinical implications of onion and garlic consumption from this point of view are still not well understood.

Nevertheless, there are still many adverse things to say about garlic and onions. Not so well known is the fact that garlic in the raw state can carry harmful (potentially fatal) botulism bacteria. Perhaps it is with an awareness of this that the Roman poet Horace wrote of garlic that it is “more harmful than hemlock".

It should be pointed out that Garlic and onion are avoided by spiritual adherents because they stimulate the central nervous system, and can disturb vows of celibacy. Garlic is a natural aphrodisiac. Ayurveda suggests that it is a tonic for loss of sexual power from any cause, sexual debility, impotency from over-indulgence in sex and nervous exhaustion from dissipating sexual habits. It is said to be especially useful to old men of high nervous tension and diminishing sexual power.

The Taoists realized thousands of years ago that plants of the alliaceous family were detrimental to humans in their healthy state. In his writings, one sage Tsang-Tsze described the Alliums as the "five fragrant or spicy scented vegetables" - that each have a detrimental effect on one of the following five organs - liver, spleen, lungs, kidneys, and heart. Specifically, onions are harmful to the lungs, garlic to the heart, leeks to the spleen, chives to the liver and spring onions to the kidneys.

Tsang-Tsze said that these pungent vegetables contain five different kinds of enzymes which cause "reactions of repulsive breath, extra-foul odour from perspiration and bowel movements, and lead to lewd indulgences, enhance agitations, anxieties and aggressiveness," especially when eaten raw.

Similar things are described in Ayurveda. 'As well as producing offensive breath and body odour, these (alliaceous) plants induce aggravation, agitation, anxiety and aggression. Thus they are harmful physically, emotionally, mentally nd spiritually'.

Back in the 1980's, in his research on human brain function, Dr Robert [Bob] C. Beck, DSc. found that garlic has a detrimental effect on the brain. He found that in fact garlic is toxic to humans because its sulphone hydroxyl ions penetrate the blood-brain barrier and are poisonous to brain cells.

Dr Beck explained that as far back as the 1950s it was known that garlic reduced reaction time by two to three times when consumed by pilots taking flight tests. This is because the toxic effects of garlic desynchronize brain waves. "The flight surgeon would come around every month and remind all of us: "Don't you dare touch any garlic 72 hours before you fly one of our airplanes, because it'll double or triple your reaction time. You're three times slower than you would be if you'd [not] had a few drops of garlic."

For precisely the same reason the garlic family of plants has been widely recognized as being harmful to dogs.

Even when garlic is used as food in Chinese culture it is considered harmful to the stomach, liver and eyes, and a cause of dizziness and scattered energy when consumed in immoderate amounts.

Nor is garlic always seen as having entirely beneficial properties in Western cooking and medicine. It is widely accepted among health care professionals that, as well as killing harmful bacteria, garlic also destroys beneficial bacteria, which are essential to the proper functioning of the digestive system.

Reiki practitioners explain that garlic and onions are among the first substances to be expelled from a person’s system – along with tobacco, alcohol and pharmaceutical medications. This makes it apparent that alliaceous plants have a negative effect on the human body and should be avoided for health reasons.

Homeopathic medicine comes to the same conclusion when it recognizes that red onion produces a dry cough, watery eyes, sneezing, runny nose and other familiar cold-related symptoms when consumed.

These are just some of the reasons I avoid leeks, chives, shallots, garlic and onions.

Grilled Vegetables...Including Potatoes!

Grilled Vegetables...Including Potatoes!

 I harvested my first big zucchini recently and I wanted to put it to good use. I love having a garden.... just to be able to go and pick some fresh herbs is a blessing indeed. It makes such a difference to be able to use fresh ingredients in a dish. I don't know about you, but I think it makes the dish taste 100 times better. It is also a great bonus when you can harvest vegetables...right from your own garden. So, it was rather exciting to see my zucchini plant produce such a big zucchini. I know most of you might not think that it is such a big deal. But lately, my zucchini plants have had to deal with some very cold summer weather. They have had to brace against some really heavy hailstorms...and who knows, maybe even a lack of minerals in the soil. You know, it is quite interesting how attached I have become to my little garden:). I was rather glad that my zucchini survived. Naturally, I wanted to make the best of my zucchini and put it to good use. I didn't want to use it in any dessert recipe... I just wanted to keep it simple. I decided to grill it. As you well know, zucchini doesn't have that much flavor...which is why it can be used in desserts. So, in order to bring some flavor to the zucchini, I chose to use garlic. You can't go wrong with garlic! Some time ago, I had seen a recipe on grilled potato wedges. I was intrigued at the time....but I had forgotten about it. But the other day, when I wanted to make something quick, I remembered the potatoes:)...I grilled them alongside the zucchini . They were delicious. Of course, I had to make some sort of meat for my husband:)...chicken sausages. A rather quick meal in a matter of minutes.

You will need:.

For the zucchini:

1 extra large zucchini (or 2 medium), sliced diagonally

1 large garlic, crushed

2 TBS olive oil

salt/pepper to taste

* you can easily add some favorite herb as well

Marinade for the potatoes:

1 ex-large baking potato (or 2 medium), cut in wedges

1 large garlic, crushed

2 TBS olive oil

juice of 1/2 lime

1/2 -1 tsp dill or rosemary, dried or fresh

pinch of paprika(optional)

pinch of cayenne pepper(chile flakes),optional

salt/pepper to taste

Directions:

Pre-heat your grill on high. In a bowl, mix all of the zucchini marinade ingredients. Set aside. In a second bowl mix all of the potato marinade ingredients. Set aside.

In the meantime, cut your potato(es) in wedges. Place the potato wedges in a single layer on a microwave dish. Cook wedges on high for 4 minutes(or until almost done). If, you don't want to use the microwave, I 

 

think you can also just grill them on low until done.

Add the marinade and toss to coat all the pieces. Set aside. 

 

Cut the zucchini in diagonal slices. They should be on the thicker side (maybe about 1/2 inch). Toss with 

zucchini marinade and coat all zucchini pieces well.

Place on both zucchini and potatoes on hot grill and lower heat to medium. 

 

 

Cook on both sides until you see grill marks and potatoes are cooked through.

Zucchini - Carrot Egg Bake with Feta Cheese

Zucchini - Carrot Egg Bake with Feta Cheese

I've wanted to make a zucchini dish with baked eggs for some time now... even bought the required zucchini I needed. Our local farmer's market was having a great deal on the zucchini. I think that's how it usually works. If supply goes up, prices go down....especially near the end of the summer when there's an abundance of squash. This time around though, I ended up buying 3 large zucchinis for a single dollar! Really great deal. In any case, somehow I ended up using most of the zucchini I had bought. But later on, when I decided to make the aforementioned zucchini dish, I quickly realized there was only a single zucchini left for me to cook the dish with. Funny thing is that I still wanted to make the dish... was really looking forward to the eggs, I suppose:). So on the spur of the moment, I decided to substitute a large carrot for some of the zucchini that I lacked. And that's how the zucchini-carrot egg bake was invented:)....

It's a different sort of dish.. one that I've never made before. I ended up looking over a couple of recipes and  combined the ideas to make this dish. But you know, we rather liked it! Love the creative use of the zucchini... the mixture sort of tastes like a sofrito. But the eggs along with the feta cheese really elevate the dish. Actually, I felt the feta cheese really brought the dish together. It's a quick and healthy sort of dish... perfect for lunch or dinner. A great little vegetarian dish that changes things around a bit, and uses humble ingredients. Nothing fancy, but delicious nonetheless... that is, if you like your veggies:). And since we're coming close to the end of summer, I felt the need to make yet another summery sort of dish... using zucchinis. One last time... for now, anyway:). Hope you enjoy...    

Tip: I chose to leave the vegetable mixture pretty simple, but you can easily stir in some cream  into it before adding the eggs.... for a luxurious version. Or you can substitute the feta cheese with another cheese... monterrey, pepper jack, cheddar, etc.   

Note: While I chose to grate my tomatoes, you can just as easily chop them if you like. Oh, and you can use a variety of thin-skinned summer squash if you like.... like yellow crookneck, yellow zucchini, patty pan squash, etc.

You will need: inspired by Food Network and the Kitchn

1 lb zucchini, grated
1 1/2 tsps kosher salt
2-4 TBS olive oil
1/2 onion, chopped
1 large garlic clove, minced
1 large carrot, grated*
2 medium vine-ripe tomatoes, grated
1/2 tsp smoked paprika( I used spicy)
salt and pepper as needed
4 eggs
crumbled feta cheese(could use goat cheese or any soft cheese)
chopped chives
 * if you don't care to use a carrot , substitute with another medium zucchini and add it to the rest of the zucchini used in the recipe (for a total of 2 lbs).

Directions:
1. Grate zucchini and sprinkle 1 1/2 tsps kosher salt. Place in colander to drain for 30 minutes (or so).
2. In the meantime, grate carrot, and tomatoes... chop onion and mince garlic. Set aside.
3. After 20-30 minutes, squeeze dry the zucchini.
4. Heat skillet and add oil. Add chopped onion and saute for a couple of minutes. Add the garlic and smoked paprika. Continue to saute on medium/low for an additional 3-5 minutes.
5. To the onion mixture, add the grated zucchini, carrot, and tomatoes. Stir to combine and continue to cook until mixture is no longer "wet" and liquid has evaporated... maybe 10-15 minutes. Adjust seasoning....if needed only.
6. You can add the eggs to zucchini-carrot mixture right in the skillet... or remove the vegetable mixture and add it to individual ceramic dishes. Smooth  and flatten out the vegetable mix. Make a well and add a bit of oil in the well. Crack an egg inside the well. Sprinkle feta cheese around the eggs and bake in a preheated 375 deg F oven for 10-20 minutes( time varies according to how soft or hard you want your eggs). I baked mine in the toaster oven and it took quite a bit to cook the whites of the eggs. Just check on it.
7. Sprinkle with chives and serve with crusty bread... or in my case, some soft polenta:).    

Zucchini Boats .....filled with Grape Tomatoes

 Zucchini Boats .....filled with Grape Tomatoes

Zucchini Boats .....filled with Grape Tomatoes I am always on the lookout for delicious side dishes. This recipe found HERE caught my eye. It really caught my attention not only because it was really pretty, but because it also used zucchinis. With summer fast approaching, I am always looking for zucchini recipes... especially since I usually plant zucchini or squash in my garden. I love to use the zucchini in recipes other than zucchini bread. Grilling the zucchini has got to be one of my favorite ways to prepare it. I usually marinate the zucchini with some minced garlic, olive oil, salt and pepper...and maybe a squeeze of citrus juice. I'll even add some smoked paprika...that always adds incredible flavor. But this idea of stuffing the zucchini is ever so clever. Ok, I know I've stuffed zucchinis before. But not like this. This looks pretty and tastes delicious.

For this recipe, I like to use the smaller zucchini...it's just a bit more tender. Plus, it looks more presentable. The zucchini boats were really delicious...I loved the garlic with the tomato and cheese. You know, you can easily use all sorts of cheeses. Use what you have on hand and like. As I am writing this, an idea came to me...why not fill the zucchini boats with a bit of marinara sauce, some goat cheese( or any other cheese), some bread crumbs and a sprinkle of basil. Hmmm... I just might try that next time. I would probably bake the zucchini a bit before adding the marinara sauce and the cheese. Maybe it wouldn't look as pretty, but it would still taste great. I have to admit, I do like the little grape tomatoes. It makes the dish look sort of sophisticated and different.

You know, when I first saw the recipe, I looked at it briefly. I liked what I saw, but didn't pay attention to the details...like the oven temperature. I just thought it was a neat idea and knew I would try it eventually. So, when dinner time came, I decided to make it. I figured I would use my toaster oven...I had the temperature set at 450 degrees and kept checking it. I took the zucchini boats out and filled them with cheese. I then popped them back in. I was rushing to put dinner on the table( the pictures aren't the best...but you get the idea)...so, I took them out a bit sooner. I think they would have benefited from a couple of minutes more in the oven. But I have included the original oven temp...you might just want to check the original recipe :). Feel free to adjust amounts.

Well, since it is almost summer, I thought it would be nice to share this really wonderful dish with you. I will definitely be making this again... especially with garden fresh tomatoes and zucchini. Hope you enjoy....

You will need: adapted from HERE

2-3 zucchinis, cut lengthwise

1 garlic clove, crushed

1 TBS olive oil

Mozzarella cheese(or any good melting cheese), grated

bread crumbs( I used fresh)

Parmesan cheese, grated

basil( I used dried , but it would be best with fresh), julienned

salt and pepper, to taste

Directions:

Preheat oven to 350( I used my toaster oven at 450). Cut the zucchini in half lengthwise. You might want to cut a bit off the bottom of the zucchini so that it lays flat. Scoop out the seeds.

Make a mixture of olive oil and crushed garlic...about 1 garlic clove and+ 1 TBS olive oil( for 4-6 zucchini halves). Reserve a bit of the olive oil for later. Brush the inside of the zucchini with the olive oil and garlic.Sprinkle a bit of salt and pepper.

Cut grape tomatoes in half lengthwise and place inside of the zucchini. Sprinkle some bread crumbs( I used fresh). Drizzle some of the reserved olive oil over the tomatoes and bread crumbs.

Bake in a preheated 350 deg oven for 30 minutes ( I used my toaster oven at 450 for about 15 minutes or until the zucchini had somewhat softened. Remove from oven and add cheese in between the tomatoes.

Broil for a couple of minutes or so...or until golden and cheese is melted. Sprinkle with some chopped fresh basil. I didn't have any and had to use the dried( which I added with the bread crumbs). Top with a bit of Parmesan. I just added the Parmesan with the mozzarella cheese before broiling. You can sprinkle a bit more Parmesan cheese before serving.

You might also like:

Potato Proccoli Medallions

Zucchini-Carrot Egg Bake

GrilledVegetables...Including Potatoes!

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Falooda Vermicelli for Kulfi Ice-cream

Falooda Vermicelli for Kulfi Ice-cream

Falooda

Falooda is vermicelli made from ground Arrowroot or fine corn flour. This falooda is different from the falooda drink that is served in Mumbai and countries like Iran. It is served chilled with the Indian ice-cream called Kulfi. 

Serves 4.

Ingredients

•	100 gm. arrow-root powder or fine corn flour (the one used for making custard or for thickening sauces and not the one used for making corn roties)
•	400 ml. water
•	A large bowl of water with plenty of (at least 30 %) ice cubes.
•	1 tsp. of kewra (screwpine) water or rose water. You could use essence too, but use less, as essence is quite concentrated
•	A vermicelli maker

Instructions

1.	Dissolve arrow-root or corn flour in water. It should be quite watery at this stage. Use more water if it is not.
2.	Cook on a medium fire, stirring CONSTANTLY, until it turns into a thick, smooth paste and looks semi translucent.
3.	Add essence to the bowl of cold water & ice.
4.	Fill the paste into a vermicelli maker, while still hot.
5.	Make vermicelli, dropping them directly into ice cold water.
6.	Keep chilled until ready to serve.
7.	To serve Kulfi-falooda:
8.	Take the Kulfi out of the freezer for 10-20 minutes before serving depending on your climate. It should be soft-ish consistency, not rock hard. If in a hurry, place in microwave at 600 power for 30 seconds.
9.	Drain one portion of falooda per person, about a dessert spoon full, using a slotted spoon or a small tea strainer and place it on individual dessert plates.
10.	If kulfi is frozen in kulfi moulds, ease it out of the mould with the help of a knife and place it on top of the falooda. If frozen in a tub, tip the tub over onto a flat surface and cut one thick slices per person and place the slice on top of the falooda.
11.	Serve immediately.
12.	If you have difficulty in making falooda vermicelli, you can make the agar-agar jelly cubes. Buy a packet from Chinese supermarket, flavour with rose essence and a tiny amount of red colour, to make it rose pink. When set, cut into small diamonds and serve chilled with kulfi or Rabri.

Side gravy for Biryani

Potato and Broccoli Medallions

 

Ingredients:

4 large russet potatoes, roughly peeled and chopped into small pieces
1 cup grated swiss cheese or 1 cup jarlsberg cheese
4 green onions, finely chopped
1/2 cup broccoli, pieces
salt & freshly ground black pepper
1 1/2 cups heavy cream

Directions:

1. Preheat oven to 375 degrees F.
2. Spray 16 muffin tins with vegetable spray.
3. Mix together potatoes, cheese, broccoli, and onions into each muffin cup. Season with salt and pepper and top each cup with 2 tablespoons of heavy cream.
4. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.