For many years we lived in this small town where we enjoyed all sorts of life.
We had big farms and orchards and flower gardens. I was very fond of nature and had good fortune to live in such a magnificent land.
Most of the small farmers were living with minimum resource at the same time in the town some of the families were quite rich and had big houses with all reasonably good comforts. My interest was to watch these small cottage living farmers as these types of lives was not existing in the big cities where I grew. Thus I was very keen to watch the villagers, farmers who used to live with harmony.
Four generations living together in small mud cottages, some of these cottages were hand painted with vivid colours out side the walls. The kitchen was the best clean place. Clean shining pans and utensils used to be hanged when they were not in use. The burners which were made with mud mixed with cow dung smooth just like dough and after every cooking these burners were coated with liquid of the same material. Both time fresh bread, rice, seasonal vegetables (if available) and lentils were cooked as far as possible no left over was kept.
The food was cooked with small branches of trees collected by children or the person who went for animal grazing in the forests. The children use to play out side either small village pond which was called (Pokhara) or in fields. No restriction was on children. No botheration going to school up to six/seven years age. The children were use to go with one adult member of the family to learn to graze cows, sheep and bring them back in the evening. Vocational training was started at the age of four to help grand parents or parents in their house hold works but no pressure on them.
I was very fond of reading and writing. Some of my quotations and recipes I will write in my next posting.
1 recipe very simple from villagers but fresh from their farms
Root vegetables
8 carrots
8 parsnips
1 small root(Jamikand)
1/4 cup home made unsalted butter
1 bay leaf
2 tsp course salt
4 tbsp chopped fresh green mint and coriander
Cut all the vegetables either long strips or 2 inches squares and wash properly
put them in a very cleaned skillet put all the cut vegetables and salt pepper and bay leaf cover with 4 cups of water and cover the skillet with lid or aluminium foil, when vegetables are cooked water should be thick and coat the vegetables.
Used to be taken with boiled rice.
