Friday, July 4, 2014

Winter Root Vegetable Roast

This week's curry paste has emerged from 2 months of experience of tending to the Kiwi customer. Cooked with many South Pacific ingredients such as Fijian ginger and turmeric, cilantro grown in NZ, and local garlic from Whaingaroa. The curry paste carries the perfume of this hemisphere. As well, the paste has gotten complex, owing to its original recipe from Sholapur, used with the dry spices ground there. As well as my experimentations with the paste itself. Like using it for a local root vegetable roast. 

Kala Masala, will be sold on July 8th Tuesday at WOK's. That day the tithi will be Dasami. The Chandra Kala influences this day. This  10th phase of the waning moon is ruled by Dharma. It is a Poorna Tithi and good for completing any work. Good for acts of virtue, religious functions, spiritual practices, and other pious activities, entering a home, to start important businesses, wedding, wearing jewels, journeys, activities, related to transportation, vehicles, houses and meeting important. 

Shukla Dashami is the name for the 10th Tithi (lunar day). It's nature is Saumya Prada, which can be interpreted as "soberness and clearness increase", "one that leads to placid state, state of happiness". Also Nāgas rule the 10th Tithi, thus Shukla Dashami also is auspicious period for gaining wisdom, secret knowledge. 

Nāgas also are related rebirth, administering medicine, the purging of poisons, and surgery, as well as waters (rivers, lakes, seas, and wells) and are generally regarded as guardians of treasure people.

So if you cook the paste that night, its energies are infused with this sense of renewal, as Dharma, also known a Yama -God of Death, will allow for the rebirth of postive energies of the spices in your body. 

 Remember, we are in Shukla Paksha, the waxing face of the moon. The moon is giving us energy, and helping all things grow if they choose to.  



The curry paste can be used for Vegetarian or Non Vegetarian Dished.

For the Bake, I will be providing the Non-Vegetarian Recipe, you can adapt it to your needs however you like. 


3 Lamb Shanks
1 Parsnip
1 Carrot
1 Butternut Squash
1 Kumara
1 Potato
1 Large Onion
5 Jeruselam Artichoke
4 Cloves of Garlic WHOLE with covering. 
1 Bay Leaf
1 Stick of Rosemary
1 Tomato
1 Stick of Parsley or Celery
1 Mandarin or Orange
1 Lime or Lemon

Before you start cooking, marinate the lamb-shanks with 2 tablespoon of curry paste and some lemon for 20 mins. 

Step 1: Chop all ingredients 

Step 2:   Add 4 large teaspoon heaps of the the curry paste and mix the vegetables with it.Except for the onions, tomatoes, celery, orange and lemon.

Step 3: Place the onions and vegetables and meet on the pan. Slice tomatoes and the lemon in thin circles and place on top for grilling. 

Step 4: Heat the oven to 300 degrees. 

Step 5: Sprinkle some parsely/celery, squeeze the orange juice all over the dish, place the bay leaf and rosemary and whole garlic cloves and cover. 

Step 6: Bake for an hour, remove covering and grill for 5 minutes. 

Serve this wintery goodness loaded with spices and local nutrition

Wednesday, July 2, 2014

The Story of Neelima's Kitchen Limited Artisan Curry Paste

Beads on a String     
  Pramila Madhukar Girme, my maternal grandmother lived in the village of Malinagar. She was 18 when she gave birth to my mother. Neelima Uday Borawake was 32 when she gave birth to me, Shraddha Borawake. 1933 - 1951 -1983 was the generational gap that strung together 3 beads ; grandmother, daughter and grand-daughter. The female energies progressing, autonomously streaming live information through its mitochondria as the cycle of time continues to pass. 

Mitochondrial Eve 

              Pramila was well known in her community for her culinary skills, infact, inspite of being born and raised in extremely conventional upbringing, as a house wife first and mother second. Yet progressively she became an earning member of her family through her home kitchen. Which was famous, her people were loyal, and her quality was excellent and the practice sustained for 50 odd years. Even for the trappings of such a conservative society of the Mali community, she was independent, dedicated and managed to balance many things to be a success at her passion : Food and Feeding for many moons. 

                                    The Oxymoron of Liberation

She had trained my mother, Neelima early on in her life. Perhaps, one of those contradictory actions, where on one hand a conservative thought such as : She as a girl must know her way around in the kitchen so she can feed her family in the future. And another thought : Maybe this skill of culinary business can help her be independent one day. Since they were only 18 years apart, the culture of cooking got passed down and the liberation from generalised as well as genuine trappings of a Maharashtrian woman took a small leap with my mothers generation. Small leap because, (traditional Maharashtrian society IS AND HAS BEEN extremely forward in its thought, many revolutions social, artistic and spiritual have happen in the early ages of evolution) society was changing at a lot less rapidly. 

The Giant Leap 

               The pre teen generation grew up in the the cusp of end of post colonial hangover and begining of globalisation in the early 90's. In this somewhere, my generation has lost track of ancient knowledge. Therefore inspired by this call for attention to Indian identity,  the project explores through food and preparation, quality control, daily practices of awareness and consciousness via reference to Hindu mythology and religion an array of edible products and recipes that I have known. 
                  Now, in 2014 we are in the Glocal Local Global Technological Confused Hyper informed Citizen Era; it is time to address roots and be extremely vested in the authentic information gained and carried forward.  As an Maharashtrian from the Mali community, my biggest fear is that, I might become a missing link in the passing of information down from my foremothers to the children of the next generation. That information, is temporally and culturally far away, it is scattered everywhere and though it still flows through my veins and cells (since we are looking at the matriarchal link).Some roots have been sacrificed for the sake of growth/progression/ moving forward in the world. Many rituals :- organic, cyclical, in sync with the moon, veneration, prayer and duty were performed every single day by women back in the day, were considered by some, as a trapping.  I am now seeking those very same archaic means in the midst of trappings of modernity :- Dependency on material objects, capitalistic thought, image consciousness and the pressure to perform and present impressively for Social Media . 


In the quest of roots, one must turn to the mother for all questions regarding origins.  All mammals posses a DNA called Mitochondria in their cells, they are the power producers for the cell.  They are normally inherited exclusively from the mother; the mitochondria in  sperm are usually destroyed by the egg cell after fertilization.  DNA is maternally inherited, and gets passed down through women as an unbroken cell link. The female is always directly connected to one another female, at any given time of time or space. Hindu philosophy has a spicier version of this truth, and her name is Lalita Tripura Sundari and she is the Ultimate Mother, the Bindu in the Mandala. Her Nitya's follow the journey of the moon, and their worship is performed for 16 days of every waxing moon. Neelima is the owner of Ku Kooch Ku, a 35 year old establishment with a loyal and vast following all over Maharashtra. Growing up on the farm where her central kitchen is has been a blessing in seeing her take forward what her mother gave her retaining the same honesty to taste and consistent quality to customer. 

Repository of Information and the Medium of Memory

Neelima's Kitchen Limited Curry Paste is part of the project Daughter's of the Solstice, where I use the distance between my mother and grandmother (1933 -2013) to seek and call knowledge and cultural observances through creativity in the kitchen, rituals and access to genetic information via spices and cooking from 2 well renowned chefs.

 Neelima's Kitchen Limited Curry Paste are different every week. There are various methods and numerous spices. Used in specific combinations, dry roasted, fried with fresh coriander or infused with South Pacific elements such as fresh Fijian Ginger and Tumeric or sweetened with boiled onions, to make a limited paste that will probably never be recreated the same way. Each week, the curries will follow or combat the energies depending on the astronomical environment.

Monday, June 30, 2014

Thursday, June 26, 2014

Spices and the Lunar Tide : - TO THE MOTHERS

डोटर्सज़ ऑफ द सॉल्स्टास 

ऑफ़ द  सोल 

Wednesday, June 25, 2014

Monsoon Curry with Sattvic Perfume

Above are main ingredients

If possible you can add

5 curry leaves
1 spoon Tamarind Paste


Heat 2 Heafty Tablespoons of Ghee/Oil of Anychoice exept Olive Oil and Coconut Oil  - Preferably Canola, Sunflower or Vegetable oil. Let it get really hot, and then fry Curry leaves, garlic and dried red chilly for 3 minutes. Stir, and keep children away from the vicinity, as the ingredients may splutter far!!

In the same hot passionate concoction, fry the tomatoes, stir occasionally. 2 minutes
The oil starts becoming unmanageable. At this point, add onions and let them soak the oil. Here is a good time to add salt, be generous. As this is the base of your dish, and it must be full bodied when infusing the rest of the items to complete a satisfying taste.

Mix the onions well in the oil for the last 2 minutes on high heat. This helps the oil to completely infuse and integrate into the taste we are looking for. Little divine elements of every ingredient is now forming, the heat of the chillies, the sourness of the tomatoes, the pungent flavour of the garlic and the peace and sweetness of the onions are a very important journey on the high heat road of transference.

Sattvic Perfume

Now add  4 generous tablespoon heaps of this weeks curry paste. Made in collaboration with Carolyna  Meade.
 Mix one last time. 

Medium Heat

Add 3 cups of water and let all of this come to a boil. 
At this point, add 1 teaspoon of tamarind paste, diluted in 1 cup of warm water. 

Let it boil for 10 minutes. 

If you are cooking tofu or fish. You can add this in the last 5 minutes of cooking. 


If you are cooking potato, kumara, tempeh or any other vegetable that takes long. Then cook this mixture for 5 to 10 minutes. 

Turn off the heat, and add 80 ML or 1/3rd cup of coconut milk. 

When done, either eat with rice or Danny's Wholegrain Pita that I have discovered at John Wok, its in the freezer at the back where the blueberries are!!!

Enjoy Neelima's Kitchen | Limited Artisan Curry Paste. 
Love from the fragrant kitchens of Whaingaroa

Wednesday, June 18, 2014


“Tripura’s themes are religious devotion, forgiveness, relationships, kindness, truth, spirituality, patience and restoration. Her symbols are gold, silver and iron.  In Jainism Tripura is the great mother who lives in three metallic cities (gold, silver, iron) that represent the heavens, the air, and the earth (or body, mind, and spirit). She unites these three powers within us for well-balanced spiritual living that reflects good morals and proper action.

“Tripurasundarĩ (‘Beautiful (Goddess) of the Three Cities’) or Mahã-Tripurasundarĩ (‘Great Beautiful (Goddess) of the Three Cities’), also called oaśĩ (“Sixteen”), Lalitã (‘She Who Plays’) and Rãjarãjeśvarĩ (‘Queen of Queens, Supreme Ruler’), is one of the group of ten Goddesses of Hindu belief, collectively called Mahavidyas

 This week 9 curry pastes were made in 3 variations. Hot, Medium and Soft for the varying in Spiciness.  



Ingredients to Serve 4 people

Main Ingredient for this paste could vary from chickpeas, potatoes, cauliflower or fish

2 Cups Main Ingredient
2 Medium Onions
1 Bunch Coriander/Cilantro
1 Table Spoon Butter/Canola Oil/Ghee
½ Can of Coconut Milk
1 Bottle Curry Paste


Medium to High Flame
Heat the butter till it melts\ oil and add onions, 3 pinches of salt and sauté till onions become a little transparent. 5 minutes, keep stirring. Then add the entire bottle of Curry Paste.

Medium Flame
 Mix and stir till all the paste is completely integrated into the onions and tomatoes. Then add the main ingredient and mix for 1 minute. Add 1 full cup of water and one teaspoon of salt to the entire mixture and cover the pot. Boil

High Flame
And cook for 10 minutes

Low Flame

Open the pot and mix to make sure that the main ingredient is getting cooked. Depending on how you prefer the consistency of the curry, you can cook on low flame for another 10 minutes if it is a though ingredient like potato or chickpea. Pour the coconut milk and stir for not more than 3 minutes. Serve with chopped coriander sprinkled for garnish.


Lord Shiva annihilating Skanda, the messenger of love. 
Read full tale here 
Tithi : - Shasthi

The Moon has 16 kalas, or phases. Out of these 15 are visible to us and the 16th is beyond our visibility. The 16 kalas are: 1.Amrita, 2.Manada, 3.Poosha, 4.Tusthi, 5.Pusthi, 6.Rati, 7.Dhruti, 8.Sasichini, 9.Chandrika, 10.Kanta, 11.Jyostna, 12.Shree, 13.Preeti, 14.Angada, 15.Poorna and 16.Poornamruta.

  These 16 kalas are ruled by the 16 Nitya Devis. They are called Shodasa Nityas. They are: 1.Maha Tripura Sundari, 2.Kameswari, 3.Bhagamalini, 4.Nityaklinna, 5.Bherunda, 6.Vanhivasini, 7.Maha Vajreswari, 8.Shivadooti (Roudri), 9.Twarita, 10.Kulasundari, 11.Nitya, 12.Neelapataka, 13.Vijaya, 14.Sarvamangala, 15.Jwalamalini and 16.Chidroopa (Chitra). Out of these, the first one, Maha Tripura Sundari is the Devi Para Shakti herself, and hence the kala ruled by her is not visible to the normal mortals. Hence we see only the other 15 kalas or phases ruled by the other Nityas. In the Sri Chakra these 15 nityas are present in the innermost circle, and the Devi is in the central Bindu.