|
|
Featured
Recipe Story:
(Get more stories like this by Email - See Opt-in Form
Below)
Recipe Story
Archives
Bhai Tika
Day”
(Story)
It had been eight years since I had
celebrated Bhai Tika- a ceremony where sisters pray for the long life,
health and happiness of their brothers. We were to celebrate it at my
sister Vidhea’s house.
|
 |
|
Brother PK and sister
Vidhea |
In
spite of trying to recover from cancer she had taken care of all the
preparations, down to the minutest detail.
My brother PK said, according to Panchanga Nirnayak Samiti (Calendar
determining committee) the most auspicious time for receiving Baitika is
between 11:15 am to 11: 35 am (Nepal Standard Time.) Dad insisted that
“Radio Nepal said anytime
between 10:30 AM and noon.” Dad is hard of hearing so we are not
sure as to what exactly he heard!!
By
then the van Vidhea had sent arrived and we were whisked away across
Kathamndu to the other side of town.
Traditionally, sisters put tika on brothers, but an aunt can also put tika
on nephews (brother’s sons, not the sister's sons.)
Part of the roof garden was cleared of the flower pots and containers and
a spot was assigned for the ceremony.
I inadvertently wore black (not an auspicious color my sister-in-law
reminded me; but it did make me look slimmer!) --the day was hotter than
expected-- the sacred thread would not light--the walnuts were hard to
crack--Vidhea was too weak to make the circle or carry the gift to the
brother and nephews!
Without my mother and grandmother around we were not always exactly sure
if we were performing the ceremony by the book. Everyone tried to
give their opinion or suggestions. It was chaotic, fun, and a good
time was had by all.
There are various legends of the origins of Bhai Tika. They all point to
the bond between a brother and his sister.
The one my grandmother adhered to has its roots in the story of a sister
who obtained a boon from Yamaraj, the god of death. Her brother
would not be harmed until the tika, which she had smeared on his forehead,
fades away, his garland of flowers fades away, and the sacred circle she
draws around him dries.
The sacred circle is unique to Nepal. The sister draws three mandaps or
boundaries - one each for Ganesh, (god of knowledge and the remover of
obstacles) Janmaraj (the Ggd of birth) and Yamaraj (god of death).
Another
boundary is drawn around the brother with oil using doob (Bermuda) grass.
(This is a persistent and aggressive grass; it is very hard to kill
Bermuda
after establishment.) This boundary is believed to ensure that no one
including Yamaraj can harm the brother who is lovingly guarded by a
sister.
**********************************************************
"Bhai Tika Koftas (Meat
Balls)"
(Recipes)
5 to 6 servings
Ingredients:
8 oz lean ground beef
1 teaspoons ginger paste*
1 teaspoons garlic paste*
1 bunch fresh coriander leaves
2 Tablespoons fresh mint leaves
½ tsp turmeric powder
1 Tablespoon red chili powder
2 1/2 Tablespoons oil
2 Tablespoons grated dry coconut
2 ½ Tablespoons poppy seeds
2 onions finely chopped
4 Tablespoons plain yogurt
1 Tablespoon garam masala* or curry powder
salt to taste
Directions:
A. To prepare the gravy,
1. Heat 2 teaspoons of oil in a pan add the dried coconut and sauté
for a few
minutes. Make sure it does not burn.
2. Add the poppy seeds and sauté further for another minute.
3. Add another tablespoon of oil add the onions and fry until it
turns golden
brown.
4. Set aside to cool while you make the koftas. Grind to make a fine
paste.
B. To prepare the koftas,
1. Combine ground beef with ½ tablespoon garam masala, salt,
turmeric, 1/2
teaspoon ginger and ½ teaspoon garlic paste half
of the coriander leaves
and half of the mint leaves.
2. Form into 3/4 to 1-inch balls.
3. Grind the gravy ingredients to a fine paste
4. Heat 1 tablespoon oil, add the ground paste and cook until
it turns brown.
5. Add the remaining ginger and garlic paste, chili powder
salt and yogurt and
combine well.
6. Add 2 cups of water, and bring it to a boil.
7. Reduce heat and cook for 3 to 4 minutes.
8. Add the koftas to the gravy.
9. Cover and simmer for an additional 20 minutes.
10. Add garam masala (or curry powder) remaining chopped coriander and
mint
leaves.
11. Simmer for ten minutes.
Serve hot with tortillas,
tika day parathas or steamed rice.
Note: Indian or specialty sotres sell ginger and garlic paste and garam
masala
Enjoy engaging stories and great recipes
like the one above
by Email.
Join the list by submitting your name and email address in the
box below:
Enjoy,
Anjali Dawson
Back to Top of Page
Home
Privacy Policy
|
