5 Gardening Tasks for Children

5 Gardening Tasks for Children

by | May 3, 2024 | Gardening, Kids, Lifestyle, Summer Issue

5 Gardening Tasks for Children

Summer vacation is an excellent time to connect children with your home gardens. Involve them with simple stress free garden responsibilities which will keep them physically active, bond with nature, calm their mind and also encourage their sensory development. It increases their observation skills, develops sensitivity to other life forms and of course gives them a chance to understand life sciences in the most real ways. So first step for you as a parent is to build excitement and appoint them as a gardener of the family for summer vacations and list down their tasks. You may lovingly ask them to role play a garden inspector or a water guard. To add fun, play some garden rhymes or music from YouTube!

5 Easy Gardening Tasks

Seed Collector

  • Encourage your children to be seed collectors.
  • Remind them to pull out and collect seeds of fruits and vegetables they eat.
  • Big and medium size seeds like mango, peaches, apricots are ideal to start with.
  • With elder children you may include papaya, tomato, lady finger etc.
  • Ask them to wash the seeds and dry in shade.
  • Then either ask them to store in cool place or let them make seed balls.
  • Collected seeds can be sown at season time.

 

 

Water Guard

Ask them to be their garden’s water guard. Make them responsible to check water requirements and water the plants with a can or hose pipe.

Instructions:

  • Ask them not to pour all the water at once. Water slowly and gently, moving the can all around the pot.
  • Continue until water moves out of the drainage hole below.

Mulch Mulch Mulch!

Mulch is the best way to beat the heat in the garden. It keeps the soil cool and slows down evaporation

Instructions:

  • Give them a jute bag and ask children to collect dry leaves form your own garden or neighbourhood park
  • You may ask them to crush the leaves with hand and make them smaller and manageable.
  • Now ask them to spread a two inch layer evenly in each pot or bed. Make them wear gloves in case leaves have a coarse texture.

Mr. Cleaner

Dead or pale leaves waste plant’s energy so best is to clear them. It’s a light task that children of any age can easily do.

Instructions

  • Instruct them to remove all yellow or burnt out leaves and add it to the soil itself.
  • Fallen leaves can also be collected and used for either composting or added to mulch.

Mr. Pincher

Pinching, pruning and deadheading is important for good flowering and green growth.

Instructions:

  • Ask them to keep a watch on dried flowers or branches and pinch them with hand or cut with garden scissors.
  • Don’t forget to show them new growth in a week’s time.

 

Mr. Inspector

Let them wear the inspector cap to catch the mischievous in the garden. It is important to identify and treat pest to minimise damage.

Instructions:

  • Give them a jute bag, a magnifying glass and ask them to check leaves and stems regularly
  • In case they find any ask them to fill a spray bottle with all purpose solution and and give a good bath to the plant. ( Recipe: 1 litre water, few drops of dish washing liquid and few drops of kitchen oil.
  • Ask them to repeat after 3 days.

Plants and Prosperity

Plants and Prosperity

by | May 3, 2024 | Gardening, Lifestyle, Summer Issue

Plants and Prosperity

Have you ever noticed that by just being close to nature or around plants instantly uplifts your mood and charges you with energy. Yes that’s the magic of vibrant life source of mother earth, from where we all originated. Vastu Shastra, the ancient Indian system for design and architecture believes that plants are a symbol of life and growth and therefore should be part of every space. For perfect flow of energy and positivity it’s important to choose the right type and size of plants and place them in the right direction. Not only that, Vastu emphasizes on the importance of keeping plants healthy and thriving as wilted and diseased plants are believed to emit negative energy and disrupt the balance within a space. A well-maintained plant garden radiates positive energy and well being around.

5 Plants to Attract Wealth & Prosperity

Jade

The commonly available Jade plant attracts wealth and good health in your life. The positive energy of this plant brings new opportunities thereby facilitating financial growth and success. Place it in the east or south-east zone of your home or office to welcome it’s abundance. 

Holy Basil

The Holy Basil or Tulsi is associated with Goddess Lakshmi, our deity of wealth and prosperity. Found in almost every household, Tulsi is sacred to every Indian.  Planted in the east or north-east zone of your space, it is believed to bring positive energy and financial security.

Bamboo

Bamboo symbolizes growth, good luck, and wealth. Popularly known as the lucky Bamboo it is known to bring positive energy and good fortune. Place it in the east direction of your home or office to welcome wealth and prosperity.

Fern

The sprawling ferns are not just an eyes topper at the entrance or doorway, but also invite money and good luck. This characteristic is believed to symbolize growth, new beginnings, and revitalized energy in Feng Shui. Being  great air purifiers they eliminate toxins, pollutants and negative energy, thereby promoting a sense of well-being.

Pachira

Pachira is commonly known as Money Tree as it brings wealth and prosperity according to Fenug Shui. Placed in South -East, it increases financial stability,  attracts money and good luck.

So a few Vaastu tips can not only help you develop a lush and beautiful green garden but also  facilitate the flow of positive energy making your home or office a happy place to be. 

About the Writer: Jayaa is a Vaastu, Feng Shui, Astrology and Numerology consultant for more than 16 years. She is passionate about educating people about these sciences through her sessions, workshops, blogs and media.

Summer Fruit Cart

Summer Fruit Cart

by | May 3, 2024 | Food, Health, Lifestyle, Summer Issue

Summer Fruit Cart

‘Chubti jalti garmi ka mausam aya’, the loud jingles on the radio announce the onset of summers and hot loo blows in most parts of the country. And this heralds the preparation for the scorching months ahead. My earliest summer memories are of the ‘barf ke gole’, roadside ‘kulfi-wallahs’ and coming home to a plethora of sharbats, chhaas, nariyal pani, lassi or shikanjawi.

And in my ancient century old wooden house, the red carpet of sweet mulberry in the backyard from the beginning of summer would make us spend all our play time around the old ‘shehtoot’.

One of the most nostalgic scenes during summers are the sight of local seasonal fruit carts brimming with carefully foraged produce including Ber, Jamun, Imli, Amla and Karonda. 

The start of summer was  synonymous to preservation as the bright sunny days are perfect for drying and preserving produce, a tradition upheld for centuries. These preserved and dried goodies are often pickled and fermented using simple traditional techniques and without any harmful chemical preservatives. And these ancient gifts still adorn Indian thalis across the country. In my household, the tradition of aam karonde ka achaar, chundru, amla murabbas are still annual rituals and cherished.  Mangoes, figs, lychees, peaches, and berries such as jamun, phalsa, amla and kokum are further processed into jujubes.

A variety of summer fruits are processed and fermented to create alcohol and spirits, becoming integral to local culture. Nashik, the ‘wine-city’ of India, sees grape harvesting in early summers for winemaking, while Goa produces spirits such as Todi, Urrak, and Feni after the harvest of Cashew Apples and Coconuts.

Apart from alcoholic beverages, summers are filled with non-alcoholic and refreshing drinks. Beverages like Aam Panna, Solkadhi, Neera, Peeyush, Aambadi, Kokum Sharbat, Panagam are some of the popular ones from the western coast. According to Ayurveda many of these have a cooling effect on the body and balances the ‘pittah-dosha. They keep us hydrated and prevent skin allergies commonly associated with summer heat.

So rather than the regular bottled drinks on the shelves that are mostly sugar, artificial flavours and preservatives, let’s bring back our regional seasonal thirst quenchers and beat the heat. Coming from the Konkan region, I’m sharing two of my favourite recipes. 

 

Bael Sharbat Recipe

Ingredients: 5 glasses

  • 1 large piece Bael fruit or Stone Apple
  • 1 liter water
  • 8-10 ice cubes
  • 4 tbsp sugar
  • Pinch of salt
  • 10 crushed mint leaves

Method:

  1. Tap with a rolling pin to break the shell of bael fruit.
  2. Scoop out the pulp, remove the seeds and mash it with a folk or your hands.
  3. Add chilled water and mash again.
  4. Strain the pulp by pressing it against a sieve with a wooden spoon to extract the maximum pulp.
  5. Add sugar and stir to dissolve.
  6. In a jug add ice cubes, crushed mint leaves and pour the ready Bael juice on top. Add salt and mix well.
  7. Serve chilled to beat the heat. 

 

Kokum Sharbat Recipe

 

Ingredients: (5 Glasses)

  • 1 cup chopped fresh/dry Kokam fruit
  • 2 cups sugar 
  • 1 tsp salt
  • 2 cups water
  • I tsp roasted grinded cumin seeds
  • 5-6 green cardamoms
  • 2 pinch black salt
  • Mint leaves

Method:

  1. Chop and de seed the kokums, keeping the pulp and outer cover.
  2. Blend the pulp to a fine consistency.
  3. Strain the mixture.
  4. Add sugar to water and boil till you get a thick consistency.
  5. Cool the sugar syrup and add kokum mixture to it.
  6. Add freshly grinded cumin and cardamom.
  7. Mix well and your kokum drink concentrate is ready.
  8. Transfer it to a clean bottle and refrigerate.
  9. Add 1-2 tbsp of kokum concentrate in a glass of cold water.
  10. Top it with ice cubes and garnish with mint leaves.
  11. Enjoy it with or after meals or simply serve it as cold drink. 

 

Mango Mania

Mango Mania

by | May 1, 2024 | Food, Lifestyle, Summer Issue

Mango Mania

Vacation time, family lunches on the floor and a big whole mango for dessert every day. That was summer for me! My big mango tree at home gives us an abundance of Amprapali mangoes every season. And for the  love of mangoes we enjoy all the other varieties also from local sellers. The abundance of home grown brings so many delights on the table every day. From aam panna and mango lassi to aamras and mango kombucha and shakes, there is no better way to beat the heat than mango drinks. And being a family that loved experimenting cross-cultures, I enjoyed everything from the desi mango curry, amrakhandh, mango chutneys, to mango tacos, salsa, mango sorbets and cakes. The king of fruits certainly is a favourite in all cultures of the world.

Mango Inspiration

As a pastry chef, mango is my muse for the summer months. Be it creating a souffle or a simple mousse, an entrement or an extravagant frozen mango foam, each spoonful of mango goodness is a decadent indulgence that is soothing to the senses and stirs the soul.

Mango Pairing

Creating a harmony of flavours is the most common way to use mango in desserts. For instance, mango’s natural sweetness goes perfectly well with tropical flavours like coconut, passion fruit or lime. A mango coconut entrement is simply a symphony on the plate.

Mango’s juicy pulp blends perfectly with the creamy texture of coconut, creating a harmonious flavour profile. If it doesn’t lift you to the beaches of Hawaii or Bali, then it is just not done right.

On the other hand, pair mangoes with contrasting flavours of basil, mint or chilli. Make a mango mint ice cream where mango brings a tropical essence, while mint adds a cooling herbal note.

In the cooler months, a spiced mango tart is an absolute delight and a mango basil sorbet an excellent choice for hot summers.

What’s more? You can poach your mangoes, caramelise them, chunk them, puree them or simply dry them. Unlimited techniques to use them raw or ripe. From the precision of haute cuisine to the warmth of family traditions, mango’s versatile journey is a testament to the enduring allure of this beloved fruit.

Here are some of my favourite recipes that I’m sharing with you to enjoy this summer.

Vegan Mango Bundt Jelly Recipe

INGREDIENTS:

  • 1 litre coconut milk
  • 150g sugar
  • 15g agar agar

Method:

  • Warm the coconut milk on low heat.
  • Mix the agar agar and sugar together.
  • Put the agar agar and sugar mixture in the lukewarm coconut milk and boil. Make sure the agar agar and sugar are melted.
  • As soon as it boils, transfer the mixture to bundt silicon mould. You can use any silicon mould you like.
  • Let it set overnight.
  • For serving, put the mould upside down and de-mould the jelly. Add mango chunks on the side with mint leaves on top and enjoy!

Mango Coconut Tartlet

INGREDIENTS:

Sweet Pastry

  • All purpose flour-200 g
  • Unsalted butter (in small pieces)-120 g
  • Icing sugar – 80 g
  • Almond powder-16 g
  • Egg-40 g 
  • Salt (don’t add if you are using salted butter)-2g

Coconut White Chocolate Ganache

  • White chocolate-200 g

  • Cream-200 ml

  • Shredded Coconut-40 g

Mango Coconut Mousse

  • Milk – 500 g
  • Cream (for whipping) – 1500 ml
  • Coconut Puree – 250 g
  • Cream – 100 g
  • Gelatine Mass – 60 g
  • White Chocolate – 1050 g
  • Mango Chunks – 50 g

Glaze

  • Water – 225 g
  • Sugar – 175 g
  • Glucose – 300 g
  • Condensed Milk – 200 g
  • Gelatine Leaf – 17 g
  • White Chocolate – 250 g
  • Orange Colour – 5 g

METHOD:

Sweet Pastry 

  • In a bowl of the mixer fitted with paddle attachment, mix together the flour, almond powder, salt, sugar and butter.
  • Once it comes together like sable (sand like texture), add the eggs and mix briefly. You can do this step with hands also.
  • Roll the dough into two balls and flatten into 2cm thick disks.
  • Lightly sprinkle flour and cover with plastic wrap. Refrigerate for two hours.
  • Cut out circles of parchment paper 1cm larger than your tart rings size and place them on a baking sheet.
  • Roll out each dough disk to a thickness of 2.5mm maintaining its circular shape. Lightly prick the dough.
  • Line the tart rings and place it on parchment paper circles. Refrigerate for an hour again.
  • Preheat your oven to 150°C and blind bake for 15 minutes. Finish by cooking for another 5 minutes. When cooked, transfer to a cooling rack.

Coconut White Chocolate Ganache

  • On medium heat, boil the cream. Turn off the heat and add chocolate, stir till it melts. Add shredded coconut. Pour it directly on the baked cooled tart shell till the brim and freeze till set.

Mango Coconut Mousse

  • Whip cream and set aside.
  • On medium heat, boil the milk and cream. Turn off the heat and add gelatine. Once the gelatine is mixed, add white chocolate. You need to be fast here since if the milk and cream cool down, your gelatine and chocolate won’t melt.
  • Add mango and coconut puree and mix well.
  • Fold in the whipped cream.
  • Pour in the mould halfway. Add mango chunks in between and cover the rest of the mould with mousse.
  • Freeze overnight and glaze. While glazing make sure the temperature is between 29 °C-31°C.

Glaze

  • Boil water, glucose, sugar and condensed milk.
  • Add gelatin leaf and orange colour.
  • Add white chocolate and mix well. 
  • Let it set overnight and glaze the next day.

Assembly:

  • Taking a palette knife lift the glazed mousse and transfer to the middle of the frozen filled tart shell. On the sides to hide the ganache underneath, put desiccated coconut. Thaw and serve!