Paryushan parv- Day Three- Uttam Aarjav or Honesty
Anupama Jain
The trouble with the world," said the Master with a sigh "is that human beings refuse to grow up."
"When can a person be said to have grown up?" asked a disciple.
"On the day he does not need to be lied to about anything and he is upright and honest.
Today on the day of Supreme Arjava or uprightness , let us ponder over this virtue.
“Wealth makes something easy -- honesty most of all " and remember to be honest, to own self and towards task always earns trust respect”- so said a sage. All of us have grown with this preaching that Honesty is best policy and it should apply in daily life but what is honesty? In a plain meaning, honesty is to admit, to say or to give inference according to the fact and the truth. In honesty there are no contradictions or discrepancies in thoughts words and deeds Honesty and uprightness are virtues that should be celebrated and practiced at all levels.
In these challenging times when ethics are more important than ever before, we should set a good example for everyone, we work and live with.
Aarjava: Aarjava means uprightness, straight-forwardness, unfussiness, frank-speaking, candor, sincerity, large-heartedness and liberty from treachery.means straightforwardness or Honesty (To practice a deceit-free conduct in life by vanquishing the passion of deception.) in conduct. One’s own conduct may be crooked. His bodily action, speech and mind may be lacking in straightforwardness. Avoiding this crookedness in thought, word and deed, is called Aarjav or uprightness in
And after food for thought and soul, Are we ready for the food for the body? Come let us go straight to the kitchen.
Green Gram Thick Soup
Ingredients :
1/2 cup green gram whole½ tsp amchoor
1/4 tsp. turmeric powderSalt to taste1 tsp. ghee1/4 tsp. cumin seeds3 cups water
METHOD :
1. Soak dal for one hour
2. Wash, pressure cook gram till very soft and mushy in 1 cup water.
3. Remove and crush finely with back of spoon.
4. Heat ghee in a pan, add seeds to splutter.
5. Add cooked moong and all other ingredients.
6. Bring to a boil, simmer for 5 mins.
7. Serve hot.
Ker Sangri ki Sabzi
2tbsp. ker 2 tbsp. sangri 1 pieces amchoor 2 dry red chillies 2 tbsp. fresh curds 1 tsp. red chilli powder 1 tsp. dhania powder 1/4 tsp. turmeric powder 1/2 tsp. amchoor powder salt to taste 1/2 tsp. each cumin and mustard seeds, crushed together 1/2 tsp. each cumin and mustard seeds, whole 1-1/2 tbsp. pure ghee
Method:
1. Clean and remove any spoilt dehydrated vegetables.
2. Put all (ker,sangri, chilli,amchoor) in one container.
3. Wash with plenty of water 2-3 times.
4. Add enough water, two pinches turmeric, pressure cook till soft.
5. Cool, drain, wash with running water, and drain well by pressing out excess water.
6. Take in a large plate, sprinkle all dry masalas, salt, crushed seeds, add curds.
7. Mix well with hands.
8. Heat Ghee in a heavy pan.
9. Add whole seeds, allow to splutter.
10. Stir gently with spatula, cover and cook for 3-4 minutes, till ghee separates.
11. Stir in between.
12. Remove from fire, pour into serving dish.
13. Serve hot with chapatti, paratha.
. Gond Laddus
100 gms edible gum (crystals, broken into small pieces)
100 gms jaggery
100 gms pure ghee
50 gms almonds (coarsely grounded)
50 gms dried dates or chhuhara (coarsely grounded)
Pinch of nutmeg powder
2 tblsp grated coconut (dry)
1 tbsp poppy seeds (khus khus)
Fry the gum pieces in very hot ghee till they fluff up like pop corn.cool.
Dry roast coconut, khus khus,almonds and dried dates. Mix all together.Add nutmeg and melted jaggery and make laddus.
And last but not the least Granny’s time tested digestive
After the meals take One Tsp of Ajwain(oregano or bishop seeds) with a pinch of salt and you will definitely feel lighter
Note- Friends, I will appreciate your comments on this series so till tomorrow Jaijinenendra.