Katuka (Kajal)

Katuka can be prepared at home in quite a simple way. Only problem is, it is kind of messy to handle the black soot.

You require a flat plate made of copper or brass or steel.

Ingredients are easily available and there is no specification about quantities etc.

Either til oil (sesame) or castor oil or pure ghee (clarified butter) is used for making katuka. Either vatti (cotton wick) used in pujas or clean cotton cloth dipped in oil is used as wick.

You have to clean the plate, pramida (diya or bowl) etc very carefully, because, any negligence is going to hurt the eyes of the person who uses the katuka.

I tried to make a small amount for illustrating the process. I used some til oil and wicks used in puja. I used a copper plate which is an antique plate used during puja. I have used a clay pramida (diya or clay bowl which is used during Diwali). I thoroughly cleaned and dried all the stuff, before using.

Some people apply chandan (sandal paste) on the external side of the plate.

After the black powder is prepared, mixing the powder with a little bit of ghee and making a ball is a messy affair.

Paccha carpooram (edible camphor) is different from camphor which is burnt during pujas. It is available in shops as edible camphor (raw camphor). In south Indian cuisine it is used in making sweets.

My niece tried the katuka made and said that she feels comfortable with the katuka!


Katuka I made about 5 years ago:     

                                                 

  Sample I made now:               

Copper plate :                                                              Bowl for wick and 2 glasses for support :

                                                       Large wick in the bowl :

Plate on the wick supported by glasses:                  Another view of the same:


                   


Flame from the wick almost touching the plate :





Soot on the surface of the plate:                                Soot scraped and collected in a plate:

 

Katuka made and the plate after all the soot is scraped:

Ingredients:

•      Flat copper/brass/steel plate (medium sized)
•      50 gms Til oil or castor oil or ghee
•      Big wick which can burn for a few hours
•      2 equal length glasses or bricks etc to support the plate above the lamp
•      A few drops of ghee
•      A few grains of paccha karpuram (edible camphor)

Directions:

 

 

1.      Follow the pictures shown above.
2.      Arrange the lamp in corner where there is no draught and lamp burns steadily.
3.      Be very careful to see nothing around is going to catch fire!!
4.      Place the glasses filled with water or bricks of equal height on either side of the lamp.
5.      Try placing the plate on the glasses and see if it is stable.
6.      Place the diya in between the glasses, arrange the wick to stay in the center of the diya.
7.      Pour oil and let the wick get soaked fully.
8.      Squeeze the top of the wick so that the extra oil is gone and the wick has a sharp tip.
9.      Light the lamp and see if the top of the flame is close to the center of the plate.
10.      Depending on the amount of oil, the lamp may burn for a few hours.
11.      After the lamp burns fully, let the plate cool to room temperature.
12.      Reverse the plate, put it an old newspaper and taking a new tongue cleaner scrape all the black soot to the corner of the plate. (My mother used to scrape the plate with new dry tataaku /palm leaf)!
13.      Add one or two drops of ghee to the collected powder.
14.      Also add the camphor.
15.      Use gloves to protect your fingers from soot. Using  your fingers, go on mixing all the powder to make a small ball.
16.      Once the katuka ball is made, using a steel or brass glass, put the plate under running water and keep rubbing down the ball.    
17.      This kind of treatment and addition of camphor make the katuka very soothing and cool to the eyes.

If you are making katuka in USA, make sure that the fire alarm does not go off!!

Kumkuma (Bindi, Sindoor)

In this process, turmeric sticks, lemon juice, alum, known as patika in Telugu and phitkari in Hindi and borax known as veligaram in telugu and suhagaa in Hindi are used. As you notice, all the ingredients are not only nontoxic, they are used as anti fungal agents and find use in cosmetic products. Due to some chemical reaction, borax and alum along with lemon juice change the yellow color of turmeric to nice red color!
I am giving the measurements in kilo and grams. You may convert them to pounds, if you are planning to prepare it in USA.

This recipe came down to us from my grandmother through my mother and other aunts. So this is a time tested product!

I tried only a small amount and not a full recipe. So the color achieved is not up to my satisfaction. The kumkuma in the final product photo is a batch I made about 7 or 8 years ago!


Kumkuma container for every day use:




   



Raw ingredients turmeric sticks, alum, borax and lemons:

Turmeric pieces, alum and borax powders:

Turmeric pieces soaked in lemon juice mixture:

Ingredients:

•      1 kg (2lbs) Turmeric sticks
•      120 gms  Borax (veligaram or suhagaa)
•      40  gms   Alum (patika or phitkari)
•      Lemon juice enough to cover the turmeric pieces when soaked.
•      2 tsp oil
•      A little bit of perfume
•      About 1 yard of fine cloth for sieving.

Directions:

1.      Using pestle and mortar, break turmeric sticks into small pieces.
2.      Powder borax and alum.
3.      Take lemon juice in a large vessel and add the powders to it. Mix well.
4.      Add turmeric pieces to the juice mixture. All the pieces must be soaked and the level of juice must be about one inch over the turmeric pieces.
5.      Keep the pieces soaked for 2 to 3 days, keep stirring everyday.
6.      By this time, the color of the turmeric pieces changes from yellow to red.
7.      On the fourth day, take the pieces out and spread them on a plastic sheet or steel plate.
8.      Let the stuff dry in shade.
9.      In the evening, put the turmeric pieces back into the juice.
10.      Follow this procedure till all the juice is soaked up.
11.      Spread the pieces on the plastic sheet and let them dry in shade till they are fully dried.
12.      When the pieces are absolutely dry, powder them in a grinder or mill.
13.      Sieve the powder through fine cloth, so that very fine uniform powder kumkuma is obtained.
14.      Keep grinding till all the pieces are finely ground.
15.      Sprinkle a little bit of oil and perfume to the powder.
16.      Rub the oil and perfume to kumkuma using your palms.
17.     This gives a nice shine and smell to kumkuma.
18.     Fill the kumkuma in an airtight jar so that the color and fragrance are retained for a long time.



Significance of kumkuma and katuka

This happens to be my fiftieth post in the blog.
Till now, I was giving recipes for food only. I want to divert a little from the usual line and give recipes for making kumkuma (bindi) and katuka (kajal) at home.

Introduction:

Significance of Bottu (Bindi in Hindi):

Many times, a frequently asked question by foreigners is the significance bottu (bindi).

For the benefit of some readers, I am giving the significance of bottu and the dangers of using stickers and unsafe powders bought from market.

Kumkuma is a red colored powder used for social and religious markings. It is mostly made using turmeric and occasionally saffron. It is known by various names including മംkuṅkumam (Sanskrit कुङ्कुमम्), kunku (Marathi कुंकू), kumkum (Bengali কুমকুম, Hindi कुमकुम), kunkumam (Tamil குங்குமம்), kumkuma (Telugu కుంకుమ, Kannada ಕುಂಕುಮ ), Kungkumam (Malayalam കുങ്കു).

Kumkuma is daily applied to the forehead of Indian women.  In our childhood, we used to apply black bindi (also homemade) till marriage and after getting married, we are supposed to apply the red colored kumkuma. The location for the bottu has to do with the ancient Indian belief that human body is divided into seven vortices of energy , called "chakras". The first chakra is at the base of the spine and the last one at the top of the head. The "sixth chakra" called "Agna chakra", also known as" Third eye"is centered in the forehead directly between the eyebrows . Agna chakra is said to be the seat of concealed wisdom, command and concentration. During meditation, the latent energy (Kundalini) rises from the base of the spine towards the head. The kumkuma at the Agna chakra is said to retain the energy in the human body and  control various levels of concentration. Kumkuma represents intellect and denotes "Soubhagya" (good fortune) when used by women denoting that their husbands are alive!

When a girl or a married woman visits  a house, it is customary to offer her kumkuma when she leaves.  For youngsters, it is a sign of blessing and for elderly ladies, it is a sign of respect. However, it is not offered to widows.

When a person visits a temple, he/she takes the kumkuma used in the puja to the God and apply it to his/her forehead.

In most of India, specially North India, married women apply kumkuma in front of their partition on their foreheads as a symbol of marriage. This is called vermilion or in Hindi, "sindoor".

When I was a teen ager, I started putting a large bottu (bindi) using the commercially available colored liquid (shingar tilakam). My father explained to me the dangers of using the commercial varieties and suggested using kumkuma made by my mother. Since then, I never used stickers or tilakam and learnt how to make kumkuma at home. The recipe came from my grandmother through my mother to us. Most of my cousins use only home made kumkuma. Unfortunately, in our next generation, very few are using the kumkuma, leave alone knowing the recipe! My niece Veni has been asking for the recipe. So, I thought that it is better to document this rare recipe and may be some people who are interested can be benefited!

The recipe I am posting is a very safe but a little tedious process for making kumkuma.

I tried to search for recipes for making kumkuma from google, but I could not find this recipe any where. I could find some recipes using turmeric powder and lime. That happens to be what we call "paraani" that is applied on the feet of bride groom and bride! Quite different from kumkuma as we use!

Use of sticker-bindis and other commercial products:

 

However, the kumkuma has been largely replaced by "sticker-bindis". They are made of felt and  gum on one side, they are easy to apply and are reusable! These stickers come in all colors, shapes and heavily embellished with stones etc. These bindis have become popular with performers etc. all over the world!! These days, bindi has become a fashion statement!!

Most of these commercially available bindis and sindoor powders contain toxic ingredients like mercury and lead! I definitely will not put such stuff on my skin everyday!! These toxic materials lead to neurological damage, genetic disorders skin irritation, hair loss and even cancer!! Most modern cosmetic product manufacturers produce sindoor and kumkuma from synthetic materials, lead, and zinc. The synthetic adhesive used in sticker bindis may lead to eczema, leucoderma or skin irritation!

All these disorders are documented. I am not just exaggerating!!

I am inserting my sister's and my photos where we have our home-made kumkuma on our foreheads.

Katuka (kajal):

 

In many parts of South Asia, Middle East and North Africa, women apply a mixture of soot and other ingredients to their eyes. It is known as Kohl in Arab countries and is known by many names in India like katuka in Telugu, kajal in Hindi, surma in Punjabi,  kan mai in Tamil, and kaadige in Kannada.

Kajal is used as a protection against eye ailments. In addition, darkening around the eyelids, provides relief from the glare of the sun. Kajal is applied to the eyes of infants as it is supposed to strengthen the eyes of the babies and also protect them from the "evil eye" or "buri nazar" or 'drishti"!
If your eyes burn due to the pollution on the roads etc, you can apply katuka lightly before you go to sleep and wake up with refreshed eyes! Katuka is also supposed to improve eyesight.

You are supposed to apply katuka using your forefinger. Use of fingers massages the underside of the eyeballs, which improves blood circulation and is found to be beneficial to the eyes.

In most parts of India, as katuka is applied for new born babies, it is made at home, using clean utensils and pure ingredients.  While making katuka, some edible camphor is added to the ingredients. Addition of camphor makes the katuka, very cool and soothing. Katuka is one of the first make up products that many girls learn to use.
 

Homemade versus commercial:

 

Today, everything is changed. No one produces kajal at home any longer! Commercially available kajal has harmful effects on the eyes. Some impurities found in kajal are charcoal, silver nitrate etc.  If more than 2% of silver nitrate is used in katuka, it causes problems like irritation,burning, redness and watering. Presence of lead content also is possible. Galena (lead sulfide) was used in katuka products when its toxicity was not known. In 1990s attempts to eliminate lead from kohl were triggered.

Even though katuka making process is a bit tedious and messy, katuka has no expiry date! If you make it once, you can keep using it for a few years! So, it is made and saved in small containers and kept away for future use.

Now, in many parts of the world, most of the modern women replaced katuka with eyeliners.

But, if women continued using katuka/kajal/kohl for  thousands of years, in many parts of the world, and still use it now,  it must be definitely beneficial for the eyes!!!
 

Disadvantages of homemade katuka:

 

There is a possibility of smudging during summer months.

Also, the black color is so strong that it might be hard to remove the katuka at night time or when you want to apply it fresh!!

 

 

Home-made black Bottu (bindi) for babies:

 

 

Black bindi called Agulu in Telugu and Pottu in Tamil is applied on the forehead of girls and women in South India. It is considered to ward off evil eye and so applied for babies of both genders. When boys are about one year old, mothers stop applying the black bindi.

Commercial products are not used as they contain chemicals which are harmful for baby's tender skin. Preparation of black bindi is fairly simple and it lasts very long.

After making, it is stored either in a coconut shell or small wooden or silver or any metal bowl and is used for many years.

A picture of my nephew when he was an infant with home-made katuka and black bottu.

 

 

In the next few days, I will try to give the recipes for kumkuma, katuka and black bottu.

Pongaralu with atukulu (Poha/flat rice dosa)

Atukulu, flattened rice (also called beaten rice) is dehusked rice which is beaten into dry flat flakes. Thickness of the flat rice varies from translucent flakes to thicker than rice grain flakes. Flat rice is available in Indian stores in USA. When added to any liquid, the flakes swell as they soak the fluid. In India atukulu known as chiuda or poha are available in all regions. Many snacks are made using atukulu.

Poha dosa is an Andhra Pradesh speciality. Pongaralu made using atukulu (poha, flat rice) is a variety of dosa . No dal is used in this dosa.

Unlike dosa, pongaralu are not spread on the hot pan. A large spoonful of batter is dropped on the hot pan in the center and let to spread on its own. They are very spongy and soft dosas. Also fermentation time is less, so they can easily be made in winter season.

Ingredients:

•      1 cup atukulu
•      2 cups rice  
•      1/2 cup buttermilk or curd (yogurt)
•      1/2 tsp methi seeds
•      1 tsp baking soda
•      Salt to taste
•      Grated carrot and finely cut cilantro for garnish

Directions:

1.      Soak rice along with methi seeds in water for about 4 to 5 hours.
2.      In winter, soaking time may be extended.
3.      Wash flat rice in water and soak in curd/buttermilk (yogurt) for equal time.
4.      Grind rice and soaked flat rice together.
5.      Do not add much water while grinding -- consistency when ready should be a little thicker than  dosa batter (pancake batter).
6.      Add salt and baking soda. Mix together and allow it to ferment for at least 4 to 5 hours, in warm weather. When room temperature is very cold, it is better to leave it to ferment overnight. Batter is fermented when it is bubbly, may not necessarily rise. Look for bubbly consistency to make sure of fermenting.
7.      On a hot griddle, spray or spread a spoon of oil.
8.      Pour batter at the center, do not spread. Let it flatten by itself.
9.      Put a spoon of oil around the edge of the dosa.
10.      Garnish with carrot and cilantro.
11.      Cover with lid, and let it cook for 2 to3 minutes.
12.      Flip and let it cook uncovered for 2 to 3 minutes.
13.     Serve hot with allam pacchadi or carrot pacchadi or sambar.

Note:

For pongaralu, you can use what is called "idli rice", which is less expensive and coarser than basumati or the more expensive finer varieties.
Idli rice is available in all the stores in India.  Idili rice is available in many Indian stores in USA.

 

 

 

 

 

 

Upma with sooji (cream of wheat)

Upma is a traditional South Indian breakfast made from sooji or semolina. In Andhra Pradesh, sooji is also called Bombay ravva. As very little oil is used in making upma, it is a preferred dish for breakfast or snack. It is also less time consuming.

As you can add lot of vegetables it is a nutritious one course meal! You may add any vegetables like potato, capsicum  or beans.

In tropical climate, it is better to dry roast sooji and save it in an airtight jar. You can reduce cooking time also!

In Andhra Pradesh, it is a combination dish served along with pesarattu.

You can decide the amount of water added depending on the consistency of upma you like. Some people like their upma dry. some people like theirs more watery and more like halwa.

Sooji or semolina or cram of wheat:

Diced vegetables:

Ingredients:

•      1 cup sooji (cream of wheat)
•      2 cups boiling water
•      1 or 2 green chili
•      1/2 inch ginger cut into small pieces
•      A few curry leaves
•      1/4 cup onion chopped
•      1/4 cup carrot chopped
•      2 tbsp. green peas
•      2 tbsp. ghee
•      2 tsp. lemon juice
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1 tsp. chana dal
•      1 tsp urad dal
•      1/2 tsp mustard seeds

Directions:

1.      Roast sooji without oil till it turns golden brown.
2.      Set aside
3.      Microwave green peas and carrots till they are half cooked.
4.      Heat oil and fry dals and mustard seeds till mustard starts spluttering.
5.      Add green chili and ginger and after 2 minutes, add curry leaves.
6.      Add onion and keep stirring.
7.      When onion is translucent, add carrots, peas and roasted sooji.
8.      Add salt and mix.
9.      Add boiling water and keep stirring. (if not stirred continuously, sooji forms balls and does not mix properly).
10.      When the water is fully absorbed, add ghee.
11.      Let it cook for 2 minutes.
12.      Turn the heat off and add lemon juice. Mix thoroughly.
13.      Let upma sit for a few minutes before serving. Serve with allam pacchadi or coconut chutney

Note:
 
To make upma richer and tastier, you may add cashew nuts to the seasoning and let it cook with upma.

 

 

 

 

Masalasetc

Here are some useful masalas which can be prepared earlier and kept in jars (some in the  refrigerator and some outside). By preparing these masalas ahead of time, cooking time is greatly reduced.

Methi mustard powder:

3 tsp methi seeds(fenugreek)

3 tsp mustard seeds

Roast separately without oil. Grind together to make fine powder. 

This blend can be used for chutneys such as coconut-mango chutney and  some pickles.


  

 

Eggplant Masala 

 

1/2 cup chana dal ( chickpea dal)

1/2 cup  urad dal ( blackgram dal)

1/2 cup coriander seeds

2tsp fenugreek seeds

Red chilies or chili flakes ( amount according to taste)
2 to 3 tsp hing
Salt to taste

 

Heat a pan and add a few drops of oil.  Fry the chilies/chili flakes. 

Transfer them to another plate and roast all the other ingredients separately until they give a nice aroma.

 When the mixture is cool, grind them all together in a blender or mill.  The powder need not be too fine, it can be coarse.  Add salt .
Store in an airtight jar.

 Kothimira Karam (Cilantro mixture) for making subzis like egpplant, kundru, zucchini, etc.

1 cup cilantro

2 Green chilies

Blend with a little water and save mixture in refrigerator.  Fry vegetables for a few minutes and add cilantro mixture.  Continue to cook until vegetables are done.

Onion masala:

1/2 cup onion peeled and diced
2 or 3 green chilis or 1 or 2 tsp chili powder
1 tsp dhania (coriander) powder

Grind all the ingredients together to a coarse paste. Can be stored in refrigerator for about a week.


Masala for Kootu and other dishes

¾ c shredded coconut (dry)

2 tsp channa dal

1 tsp jeera (cumin seeds)

½ tsp methi

2 tsp sesame (til)

Pinch hing

1 tsp oil

 

 

 

Grind all the ingredients together and store in a jar.

Mango ava baddalu (Mango pieces soaked in mustard paste)

When small young green mangos are in season, some temporary pickle (chutney) varieties are popular items in daily menu. mango preferred for this variety is tender and seed is not formed yet.   If you do not have access to baby mangos, you can make this with the available mangos.

Ingredients:

•      1/2 cup mango pieces, cut into 1 to 1and 1/2 inch long pieces along with skin
•      4 tbsp. mustard seeds or powder
•      Salt to taste
•      One pinch turmeric powder
•      2 tsp chili powder
•      2 tsp oil
•      Pinch of hing

Directions:

1.      Grind mustard seeds in a few spoons of water along with turmeric powder and chili powder.
2.      If using mustard powder, just add a few spoons of water to the mixture of all powders.
3.      Stir in the mango pieces in to the paste.
4.     Add oil and mix well.
5.     Let it sit for  4 to 5 hours before serving.

Note:

Can be kept in refrigerator for a month or more.
Small Tomatillos can be used in place of mango pieces. Do experiment with tomatillos.
.