Everybody's Indispensable!

There's a famous idiom: Nobody's indispensable. I always found this idiom somewhat odd. Something in me always said the opposite - everyone is important in some way or the other... so in a way, nobody is dispensable!

I guess because of idioms such as these (and of course due to several other reasons), on bad days, we sometimes lose the sense of self worth. On terrible days, we might also feel truly "good for nothing!" Another flavor that this thought process takes is "I am not doing enough" or "my role is insignificant." In recent times, I have often caught myself thinking: I wish the world would use me more for what ever needs to be done in this world! I also get caught up in comparisons - so and so is working so hard and doing so much for society! Why am I not like them? How come I do so little for my society!? :(

A few days ago, as I was cooking away (as usual) in my kitchen (I was cooking Gobi ki sabji), I saw the salt lying next to the cauliflower and thought - what if the salt were to start wanting to be used in the quantity in which the cauliflower is being used in the recipe?? Everyone would go to bed hungry, or, in the least, not enjoy the meal one bit! :) On the other hand, if the salt were to be not used at all, we'd have a similar result.

I then looked at all the other small bits of spices that were patiently awaiting their turn to be used (see photo left) and realised that in the larger (Divine) plan, we are all playing very important roles. Just like the small spoonful of mustard seeds makes the whole difference to the taste of the Carrot Toran, each of us is indispensable in the larger plan. An expert knows what ingredient is missing from a recipe and what ingredient is needed in what quantity to make the perfect dish. Similarly, nature, divinity, the supreme organising power, God, the enlightened master (Guru) or the ultimate expert (what ever you believe in or like to think of it) know just exactly how and when to "use" us, for what purpose and in what quantity, to accomplish the larger goal(s) of existence. All we have to do is be available and willing. (Guruji says that existence is moving from one level of perfection to another :D).

Yesterday, another thought hit me... while the cauliflower is used in a huge quantity for just one (or a few) recipes, the salt and several of the spices, are used in small quantities, but in almost ALL recipes :) and each one (no matter how "small") is indispensable in making the perfect tasting dish!

In Ayurveda it is said that a complete meal has all 5 flavors: Salty, bitter, pungent, astringent and sweet. For a complete life and world, we need all sorts of people - sweet ones, salty ones, bitter ones, angry (pungent) ones...

Today's multi-flavored recipe dedicated to all my past, present and future indispensable family, friends and acquaintances:

Health(ier) Stuffed Capsicum (Stuffed Shimla Mirch)(Serves 4-6)

Ingredients

1 cup Millets
3 potatoes
½ handful raisins
1 handful cashews (lightly crushed)
1 tsp garam masala
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
salt to taste
1 tsp butter
6 medium sized capsicums (use different colours)
3 tablespoons oil

Method:

Pre-heat the oven to 180 degrees Celsius.

Cut the top portions (at the 1/3rd mark) of the capsicums and empty out the “contents” of the capsicum so that there is a large hole in each. (see photo below) Replace the top (cut 1/3rd - they look like lids :D) portions on each of the corresponding "emptied out" portions of the capsicums.

In a separate (oven suitable) dish, put one table spoon oil, add a sprinkle of salt and turmeric powder and mix well. Spread it evenly in the entire oven suitable dish. Using a food brush (if available), brush some of this oil-salt-turmeric mix onto each of the capsicums (on the outside). Place the capsicums into the dish and put in the pre-heated oven. Let the capsicums cook in the oven for 20-30 mins or until they start looking wrinkled or start to turn a little brownish on some parts on the top (in the mean time, prepare the filling).

Filling:

Cook millets (with three times the amount of water). Once cooked, add the butter to it. Keep aside. (Method to cook millets - wash well several times, add three times the amount of water, a sprinkle of salt and bring the entire mix to a boil. Turn down the heat to minimum and let it simmer till all the water has evaporated (or absorbed by the millets). We do not usually cook millets in a closed container - they become too mushy - but for this recipe, it doesn't matter as we will be mashing it all up anyways :D)

Cut potatoes and (pressure) cook till soft (mashable). Mix the mashed potatoes and Millets together.

In a pan, heat 2 table spoons of oil, add all the masalas, cashews and raisins and cook on low heat till raisins look a little swollen. Mix the masala mix into the millets-potatoes mash.

Take the capsicum out of the oven, fill the filling into each capsicum, close the “lids”, and place back into the oven for 3-5 mins. Turn the heating off and let the stuffed capsicums remain in the oven till you are ready to serve them (ideally, within 10 mins thereafter)

This is a complete meal - you do not need rice or chapatis to go with it as it contains Millets and potatoes as the major carbohydrate. If you would like to make it more nutritious and balanced, replace 1 or 1.5 potatoes with cheese or paneer - this will add to the protein content of the meal. But Millets are themselves a very good source of protein.