GRACE BEFORE MEALS

Our hardworking Webmaster asked me for an Indian recipe for this website and instead we decided on a Food Column. We hope to take our readers on many exciting and tasty food journeys through many lands, cuisines and recipes.
At the very start as Grace before Meals, let me introduce to you one of the most beautiful statues I have ever seen of the Goddess of Food, Her Grace Annapurna. The statue that accompanies this article was presented to Swami Veda Bharati at the recent elaborate celebrations of his sixty years of global service in yoga and meditation. These were held at the Swami Rama Sadhaka Grama Ashram in Risihikesh, and it was gifted to him by the Mrs. Meera Swami from Malaysia. The Goddess Annapurna was chosen by her in recognition of Swami Veda’s help and guidance to women’s organizations and also his love of serving tasty dishes to whoever comes in his presence.
It is almost three feet high is of a lovely creamy color and crafted from the inner core of the banana plant. It is incredibly detailed art work and I have seen many statues, but this excels in craft, in beauty and in its ornate presentation. When I gaze upon the remarkable face of the Goddess, I am transformed into the devotee who wants to sit and be absorbed into her generous nature forever.
Annapurna is the Goddess not only of abundant food, but unending, everlasting. If you want to be able to distinguish her from the many other graceful and lovely female aspects of the universal spirit, then look for her with a bowl filled with food in her left hand and a spoon also spilling over with Prasad in her right hand ready to serve her willing and hungry captives. “Prasad” is that which has been offered to the deity before being eaten by devotees. Any gift from the Goddess is Prasad.
Before we are worthy of receiving this Prasad, we say Grace before meals. As is quoted in Bhagvad Gita, “Anyone who eats without first offering, eats stolen food.” My grandmother not only used to offer to the gods, but she used to take the first roti (Indian flat bread) cooked in the kitchen, break it into tiny pieces and throw them out to the birds, before she even let us touch or taste any food.
In all faiths it is an accepted fact to say Grace. Children should be taught to take those few minutes’ pause to sit, relax, savor and anticipate a good dinner, by first saying thanks. The gods don’t really need thanks from us it is we who need to remember to develop the ability to be grateful.
One of the most common prayers said in homes and ashrams worldwide is as follows:
Om Brahmar panam, Brahma Havih, Brahma Agnau, Brahmana Hutam, Brahmaivatena Gantavyam, Brahma Karma Samadhinam. Om Vishvatma Priyatam. Om Tat Sat Brahmar Panamastu. Om shantih, shantih, shantih.
This offering is to God. God is the offering. God is the fire (which consumes the food). God alone is the one to whom the offering is made. When experienced in Samadhi, all this action is of God. Om. May the universal spirit be satisfied. Om alone is that Truth. Peace.
This pause for Grace not only is good for the consumers of delicious dishes. It gives the cook, mother, father or whoever a few precious moments to also relax, take a few breaths after the heat in the kitchen, to truly enjoy a hearty meal cooked with love and in peace.

It is really strange that the first article for this Food Corner is being written during the period called the Navratra in this part of the country, the period of nine days of intense fasting. However, while strict fasting is observed by the fastidious, one may bend the rules and take liquids or fruit. There are also special types of food allowed for the fasting person that go with the change of the season. All well thought out and balanced.

I promised Dan I would attach a recipe to each article, so here’s one for Prasad. This recipe is one that is more peculiar to North India. It is called Halvaa.

Ingredients: 1 cup (any size) suji (semolina or cream of wheat), half a cup (same size) butter, ghee (or if you’re vegan, then any soya substitute), 1 cup brown sugar, 3 cups of water ( or 2 cups milk , soya millk or any other kind of milk, and one cup water), some crushed cardamoms, dash of essence (preferably rose or almond), half a cup of soaking raisins, some slivered almonds (not if you’re allergic to nuts).
Method: Mix the sugar in the liquid and put on very low heat just to melt the sugar and stay warm. Brown the suji with the crushed cardamoms in a wok on medium heat. When its fragrance is obvious, add the butter and mix well. Drain the water from the raisins and keep ready. Slowly pour the warm syrupy water into this mixture and stir vigorously with a long handled wooden spoon. While stirring make sure that no small lumps are allowed to form.
Wear long mitts or gloves as it will spatter and burn your arms. As the mixture starts to thicken, add the raisins, keep stirring until all liquid is absorbed and the mixture takes on a rich and soft doughy texture. Remove into a dish and garnish with the slivered almonds. This dish takes very little time to prepare and makes an excellent dessert.
For special occasions of celebrations, this is now ready for offering before eating, then from Halvaa it is transformed into delicious Prasad. Enjoy!


March 2007.

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