Have you ever wondered why we have so many festivals lined up from the latter part of the year? Why do we make so many sweets and savories to celebrate these festivals? The festivals start with the month of Aadi, which starts from the 6th month of the year, we then have Krishna jayanthi, Vinayaka Chaturthi, Navarathri and round it up with Diwali. If you are wondering what the heck has that got to do with this month’s Let’s Cook Series please read on.
These were the questions placed by a spiritual orator to the listeners in the temple that I visited for Ganesh Chaturthi. When his question turned to food it definitely got my full attention and I too sat down and started listening. He spoke on how our ancestors have incorporated food to prepare ourselves for the oncoming cold winter month.
Remember the grizzly bears of Alaska which eats as much Salmons as it can to prepare for the hibernation. You’ll know that salmons are so rich in protein and Omega 3 fats which helps the bear to sustain the biting cold winter month. After comparing the bear he gave classic example of “Mysore Paak” that we prepare for the festival. It is rich in protein from the gram flour and fat from the ghee. While the protein maintains our body mass and keep us warm, the fat protects us from skin becoming dry and hair and nails from getting brittle during the winter season. Don’t forget the sundals that we make for Navrathri which a great source of protein.
I was really enthralled by his speech and couldn’t help but admire our ancestors for incorporating the food habits in accordance with the seasons. Neither he nor I an expert dietician but you don’t have to be one to agree with me that what he said does make whole lot of sense. I immediately knew what I would choose for this month’s theme. I tried to phrase the whole phrase in a single word but could not. So I zeroed in on this word hence make nothing big of it. Times have changed and cooking methods and techniques have undergone tremendous changes but the concept of food has not changed.
Let’s Cook : Hibernative foods
So off to the rules now:-
1. For people who skipped the above paras: By hibernative foods, I mean food rich in both protein and fat. Your recipe can belong to any category and cuisine, but it must be rich in both.
2. You can use any method of cooking and do not restrict yourself to sweets and savories.
3. Vegetarian recipes only. Eggs are allowed of course.
4. We are looking for fresh entries and learn new recipes hence, no archived or reposed entries please. The post has to be between Sep 15 and Oct 30, 2011.
5. Multiple entries are welcome though linking back to the announcement is a must.
6. Usage of logo is mandatory.
7. After posting your recipe mail me to ticklingpalates@gmail.com with the Subject line as : Hibernative foods with the following details
3. Vegetarian recipes only. Eggs are allowed of course.
4. We are looking for fresh entries and learn new recipes hence, no archived or reposed entries please. The post has to be between Sep 15 and Oct 30, 2011.
5. Multiple entries are welcome though linking back to the announcement is a must.
6. Usage of logo is mandatory.
7. After posting your recipe mail me to ticklingpalates@gmail.com with the Subject line as : Hibernative foods with the following details
Name:
Blog Name:
Recipe Name:
Recipe Url:
Category:
Category:
A click of your recipe.
8. Non bloggers can also participate. Just send me the recipe with a click of the recipe if possible to the above mentioned email.
It is time to put on our thinking caps and get cooking. Let us also prepare ourselves for the winter month only thing is that we are not going into hibernate mode and sleep off but continue on with our lives in a more healthy manner. Hope you all like this month’s theme and happy cooking. I would love to see what all you are going to come up with.