The Backwaters, a group trip

The Backwaters of Kerala are known for their scenic beauty and a must for every visitor. So the ashram organised a day trip. Bus, house boat, bus and beach. I loved the group action, such a great bunch of people. The Backwaters weren't really the Backwaters though. I'll try again.

Sivananda Ashram

It's a beautiful place founded by Swami Vishnudevananda over 50 years ago. People come here to do Yoga, meditate, chant and learn how to be aware, mindful and compassionate, which takes many years to accomplish, even for the staff ;)

Favourite foods -sweet dishes-

There are many amazing sweet dishes in India but these two are my favourites, because their light and have a distinct aromatic flavour. Mhm.

Khiri is prepared from rice and coconut, using turmeric leaves for seasoning and salt or sugar as per choice.

Musk melon rasayan is prepared by adding grinded coconut, jaggery (product of sugar cane) and cardamon  to the melon and then blend everything just a bit so there are still some melon chunks to enjoy. 

Thanks to the Shenoy family in Kundapura for introducing me to these favourites. 

Favourite foods -South India I-

Coconut is growing everywhere in South India and it is part of almost every dish. When immature the coconut contains a large amount of water and soft flesh, both of which can be enjoyed at little street stalls almost everywhere. The mature coconut's hard flesh is grated and used for chutneys, curries,sweet dishes and more.

Probably the most typical breakfast are Idli. They are made from a dough of rice and urud dhal (same as dosas), which is steamed. Served with them is a delicious coconut chutney made of grinded coconut and coriander leaves, seasoned with black mustard seeds and curry leaves.

Also typical for the south is serving meals on banana leaves. Like this  festive Konkany meal with the main dish of coconut and cucumber. With it came a spicy eggplant and milder potato bean curry, both coconut based and seasoned with black mustard seeds, red chilli and curry leaves. And plain rice and a simple, mild dhal. 

Thanks so much to the Shenoy family in Kundapura teaching me all this.

Visiting the Shenoy family in Kundapur

As so often in India, I was welcomed so warmly that I felt at home instantly. I was spoiled with the most amazing Kokany food and the patience of answering all my many questions. We watched four processions celebrating the Durga Festival, marking the victory of good over evil. We also brought the new harvest into the house, offering new rice and mango leaves to the house, car, well and coconut tree. Thank you so much for letting me be part of your family.

Palolem Beach, Goa

A beach holiday for four days in pre seasonal south Goa. Swimming and playing in the waves, eating local sea food (some of it I could see being caught in the afternoon) and meeting various local and foreign people. No party. I liked it a lot.

Saha Astitva -organic, communal, sustainable-

An unexpected trip to an even more unexpected place. Saha Astitva is an organic farm and a centre for organic lifestyle and green rural development. Their ambition is to promote sustainable, organic lifestyle within the rural area of Tansa Valley, only three hours away from the craziness of Mumbai. They grow mostly ayurvedic herbs, rice and tropical fruit, are greatly supported by the Warli Adivasi (tribal) people and have an extensive volunteering programme.

http://thankindia.org/

Mumbai, it's growing on me

How wonderful to live, cook, shop, chat, roam Indian markets and visit the local temples with my new friends in Thane, right next to Mumbai. I think we've learned a lot from each other.

And for a break from the hustle and bustle of the big city, one day in Borivali NP visiting the old buddhist meditation caves. What a quiet, beautiful place full of happy local people and monkeys.