Happiness and Poha

I’m in the process of writing a lengthy (go figure!) article on the ten day silent Vipassana meditation course in Igatpuri.  As I sort through this momentous pile of inspiration and try to find words that give the experience justice … here are a few fabulous videos for your viewing pleasure!

(They’re relevant to the meditation experience via two key words: insightful and food!)

Click here for Srikumar Rao’s insightful TED video on happiness.

Learn how to cook one of my favorite simple Indian dishes, native to Maharastra (the state where my Vipassana course took place)

courtesy About.com
From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!

Ingredients:

  • 2 cups poha (flattened rice)
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 2 green chillies slit lengthwise (optional)
  • 1 medium onion chopped fine
  • 1 large/2medium potatoes quartered and sliced very thin
  • Handful of unsalted peanuts (skins removed)
  • Pinch of turmeric powder
  • Juice of 1/2 a lime
  • Salt to taste
  • Chopped coriander to garnish

Preparation:

  • Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
  • Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
  • Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
  • Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
  • Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
  • Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

All you need in life, right?  And good food, of course … ;o)

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