I bought an ayurvedic cook book. The idea to explore the fuss some people make about ayurveda the science of life. The thing is not that I want to sound wise or knowledgeable, coming from an Asian race means one grows up with a lot of undocumented old wisdom. In Malaysia, the older generations seems to know a lot about the goodness and medicinal value of different ingredients in food. Before modern medicine, people were better connected to nature. We consume ginger for the warmth necessary to heat the body internally, cucumber for its cooling properties, turmeric for its healing effect (internal wounds too), tamarind juice to cool fever, etc etc etc
I grew up totally conditioned to the need to pay attention to how my body functions, the different types of food which work for me and others which would throw me off balance. Take durian, the smelly spiky fruit for example, while most South East Asians are goo-goo-ga-ga about it. I avoid it as it tends to make me sick. Either with a fever or with a splitting headache. However, I do enjoy it without any side effects if its cooked with coconut and seafood.
I have recently learned that there's a fancy (well not quite fancy but trendy, perhaps) word which the new age modern people living in metropoles use for such science in food (all matters related to it), its ayurveda. Hence, out of curiosity (one cannot hurt from learning right?), I bought the ayurvedic cooking book to see what is the hoohhah all about.
I made some lentils and chapati to accompany my raisins and cashew pilaf which was served with chicken and spinach curry as main course. I only used the cooking book for the chapati as I have never made a chapati in my life.
Ayurveda being an ancient science stemming from India, most of the recipes in the book are Indian. I might try a few other stuff when I host a dinner party. Perhaps one with an Indian summer theme. I'd served gin and tonic, of course.
That (G&T) is also chemistry, science. For those British living in India (ha ha). And Malays in the Netherlands too, when one fancies to be fancy.
Meanwhile, I have discovered that chapati is rather easy to make. As long as one isn't too fussed about the end result (which is nothing like the perfection achieved in good Indian restos in London). Oh well.
My chapati tasted quite nice. I quite enjoy making it. I plan to make it more often. Milla however disliked the taste of ghee which I used together with wheat flour, salt and water, to make the dough.