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Home garden plants that thrive in low sunlight

By June 5, 2023 0 Comments

India is a land of rich biodiversity, with a wide variety of flowering plants that captivate the senses with their vibrant colors and delicate fragrances. While many flowering plants require ample sunlight to flourish, there are several species that have adapted to thrive in low-light conditions. These resilient plants not only add beauty to shady corners of gardens and indoor spaces but also serve as a testament to nature’s ingenuity.

One such example is the Peace Lily (Spathiphyllum spp.), a popular flowering plant in India known for its elegant white flowers and glossy green leaves. It is a shade-loving plant that can tolerate low-light conditions, making it an ideal choice for indoor spaces with limited exposure to sunlight. Peace Lilies are renowned for their air-purifying qualities and are often used to enhance the ambiance of homes and offices.

Another Indian flowering plant that can thrive in low sunlight is the Impatiens walleriana, commonly known as the Busy Lizzie or Balsam. This versatile plant produces an abundance of vibrant flowers in shades of red, pink, purple, and white. It is well-suited for shady areas in gardens, such as under trees or on north-facing balconies. Busy Lizzies can also be grown as potted plants indoors, adding a burst of color to any room.

One cannot overlook the enchanting beauty of the Spider Lily (Hymenocallis spp.), which is known for its fragrant, star-shaped white flowers. These lilies thrive in partially shaded areas and can be found in different parts of India. Spider Lilies add an ethereal touch to gardens with their elegant, long-lasting blooms. They are also suitable for container gardening, allowing plant enthusiasts to enjoy their mesmerizing beauty on balconies or patios.

Another noteworthy flowering plant that thrives in low sunlight is the Episcia (Episcia cupreata). This plant exhibits a variety of colors in their leaves and flowers. With its ability to tolerate low-light conditions and drought, as well as the low-maintenance nature, it has become a popular choice for home gardens.

The Snake Plant (Sansevieria trifasciata) is yet another Indian plant that flourishes in low light. Also referred to as “Mother-in-Law’s Tongue,” this plant has long, sturdy leaves with a distinctive pattern, making it an attractive addition to any space. It is known for its air-purifying properties and ability to thrive even in dimly lit corners of a room, making it a favorite choice for both homes and offices.

The Pothos plant (Epipremnum aureum), commonly known as Devil’s Ivy, is an evergreen vine that can adapt to a variety of light conditions, including low sunlight. Its heart-shaped leaves come in a range of variegated colors, adding a touch of elegance to any setting. The Pothos is often seen cascading from hanging baskets or trained to climb trellises, making it a versatile and visually appealing choice.

Additionally, the Cast Iron Plant (Aspidistra elatior) is a robust and resilient plant that can tolerate extremely low light conditions. Native to India and other Asian countries, this plant has dark green, glossy leaves and produces inconspicuous but interesting flowers close to the ground. It is a popular choice for indoor landscaping and is highly valued for its ability to survive neglect and adapt to various environments.

Apart from these examples, there are numerous ferns, begonias, and hostas that are known to grow well in low-light conditions. These plants offer a wide range of textures, shapes, and colors, providing ample choices for creating lush and diverse gardens even in areas with limited exposure to sunlight.

It is worth noting that while these plants can tolerate low-light conditions, they still require some indirect light to thrive. Placing them near windows or in areas with filtered sunlight is crucial for their well-being. Additionally, providing adequate moisture and ensuring proper drainage is essential for their optimal growth.

These examples illustrate the resilience and adaptability of Indian flowering plants that can flourish in low-light conditions. Whether you have limited sunlight in your living space or wish to add a touch of greenery to an office environment, these plants offer a perfect solution. They not only bring beauty and visual appeal but also provide numerous health benefits, such as air purification and stress reduction.

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Jackfruit: The food that binds families

By March 21, 2022 0 Comments

An interesting write-up from a 3rd grade student about Malayalee’s favourite puttu was doing rounds in social media last week. Here it goes:

The food I dont like is puttu. It is a Kerala food and made of rice. It is very easy, so my mother makes it every morning. The problem is that when they serve, after five minutes the puttu will turn into a rock and I will not eat it and when I ask for another food they will not make it, also and then I will starve and fight and she will scold me and I will cry. Puttu breaks relationships.

This child is really amazing. We can feel the words pouring from his heart. Yes, food can break relationships. In many families, food is the trigger of fights between the couple; and for some others, food is a weapon to fight and win (as in satyagraha).

However, here I am going to explain about a food that can strengthen the bonds. Yes, it’s the real star, the master of all fruits: the jackfruit.

Whether raw or ripe, jackfruit is the star for many reasons. First, the gigantic fruit carries the energy and stuff to fill the gut and the mind. It spreads joy around. I remember those summer days when we enjoyed the jackfruits produced at our own home and also our neighbourhood without any reservation. If a jackfruit is cut at our neighbour, it is a feast for us too J

Cutting the jackfruit is a celebration, like how you cut a birthday cake and share each piece to your dear ones. It happens mostly in the evening, the snack time. The big brother in that family takes charge of the cutting process. We kids sit around and wait anxiously for our share. He cuts the jackfruit into half, and then quarter, and then smaller pieces again. The next process is to cut off the core part which is joined with the bulb, the edible part.  The cutting process is difficult as it needs to be done with a big, sharp knife, and we kids were not capable of doing it. 

image courtesy: https://www.orlandosentinel.com/

Then comes the feast. As he distributes each one’s share, we apply oil in our hands to avoid getting sticky. Holding the piece in hand, we start plucking the bulb by separating it from the “rags.” Rags are the fibre-like strands that surround the bulb. In certain varieties of jackfruits, the strands appear thick and fat, so they are edible too. I love those fat rags in properly ripen jackfruits.

The entire process of cutting, eating, removing the peel from seeds, and cleaning the waste takes almost an hour or more. All this while, we talk about interesting things, pulling each other’s legs or playing movie name games. That’s how we spend our summer holidays those days when there was no television, mobile phone or expensive toys.

Jackfruit also reminds me of the favourite Vishu celebration. My mother prepares jackfruit chips on the eve of Vishu, almost at midnight because that is the time she is free from routine household chores. Even today, the smell of jackfruit chips fried in coconut oil reminds me of Vishu and the childhood summer celebrations.

The next, the chakka varatti, the jackfruit halwa or jackfruit preserve, is a special item that reminds me of Kochechi (please read about her here). She was expert in preparing the halwa, rich in ghee and jaggery. She is very meticulous about the taste, the texture and the constituency so that it can be preserved for several months. We preserve it in clay jars (bharani) and consume during off season. You can eat it the way it is or make delicious chakka payasam or kumbil appam whenever needed.

Last but not the least, jackfruit also reminds me of those unfortunate days when we missed some of our meals due to poverty. I remember my mother prepared the jackfruit puzhuk (a type of vegetable preparation) one day for lunch, not as the accompaniment to meals but as the main dish because there was no single grain of rice left in our home. I still remember how the three of us kids sat together with our mother at the kitchen corridor for that ‘special’ lunch and how she managed to control her emotions and convinced us that she would get rice for dinner from somewhere. She did it; I don’t remember how and from where she procured that, but I only know that she had to do it….. 

to be contd………….

Rajani Baburajan

Co-founder, Kochechi, a brand of Fresh Foods Kerala

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Kochechi’s Product of the Week- Arrowroot Powder

By March 13, 2022 0 Comments
Kochechi koova powder

Arrowroot powder (koova podi) brings nostalgic memories of my childhood days, especially the Christmas holidays, which usually coincide with the Thiruvathira celebration. Thiruvathira falls in the month of Dhanu as per Malayalam calendar. The cool breeze accompanied by the chirping of the birds welcomes us early in the morning. The wind blows almost all the day, filling the courtyard with dry leaves and creating a romantic milieu all around. During night, we watch the full moon in all its glory. Thiruvathira falls on the full moon day. The nights are colder too.  

The most interesting part of the Christmas vacation those days is the wooden swing that we set up in the backyard. The swing was made of coir rope and coconut leaf stalk. Interestingly, it is the season when tamarind ripens. While taking each one’s turn on the swing, we also enjoyed eating the yummy tamarind, fresh and sweet, as it fell on the ground. During afternoon, we relaxed on the nature’s couch – the fallen trees – and that’s the time when all romantic thoughts pour in.

Another interesting hobby those days was bird watching. Our backyard had a good collection of trees, so we would also get to watch birds very often. At least 20 varieties of them! My favorites among them were bull bull, Indian paradise flycatcher (nakamohan), Indian golden oriole (manjakili), wood pecker, magpie robin (vannathikili) and more.

Coming to Thiruvathira celebration: I loved this festival not because of its religious importance but for the sumptuous menu that brought all the seasonal items on the table. It starts with tender coconut early in the morning, followed by bananas, papad and the grand puzhukk (a preparation using chickpea and different types of tubers like yam, taro, kachil, etc. Then the elite one: the koova payasam.

The arrowroot payasam is prepared using the powdered arrowroot, jaggery and coconut. We also add cumin powder to get the special flavor. Sometimes we use cardamom instead. I like the thin constituency for the payasam. It also tastes special when consumed with papad. Simply crunch the papad and spread it over the payasam, and enjoy the sweet, salty savor that will stay on your palate for the entire year.

Arrowroot has several health benefits. It’s the energy drink for babies and elderly especially. I find the best use of arrowroot powder during summer, when I sweat uncontrollably. The arrowroot powder cools your system and cleanses the body. It gives you good sleep at night. It is the home remedy for many illnesses like loose motion in children and urinary infection.  The low-glycemic value makes it the ideal food for diabetic patients. The gluten-free arrowroot is good source of protein, fibre and minerals. To know more, read WebMD or Wikipedia.

Kochechi’s ural is at rest

Preparations for Thiruvathira celebration starts at least a week before. That’s when we collect the tubers like koova, chembu, kavathu, etc. Preparing koova podi is a strenuous task. As the roots penetrate deep in the soil digging the tubers out is a tiresome job.  My mother used to do that meticulously.  If you miss the target, the roots will be cut, so you won’t get them fully out. After the excavation, we all sit together to clean the skin and then crush them into paste. We use the traditional grinding stone (ural) to grind the koova, and then sieve the paste using a clean cotton cloth. While sieving, we dip the cloth in the water taken in a big round vessel, so that the powder passes through the small pores of the cloth and gets settled at the bottom of the pot. We keep the water for several hours to get the powder settled completely. The water is poured out, refilled again, stirred well, and the settling is done once again. The second round of cleaning ensures that all the impurities are removed. The process can be repeated till the water turns clear. The final process involves drying the powder under light shade. Keep stirring in between to avoid lumping. Small lumps will be there, but that’s not an issue as far as the powder is dried properly. Thus, the entire process takes 4-5 days time during sunny December. To avoid getting dirty while drying, we also use plastic net or soft clothes to cover the drying pan.

Try Kochechi’s 100% pure arrowroot powder to enjoy the nostalgic taste of your home-made healthy koova payasam..

Rajani Baburajan

Co-founder, Kochechi, a brand from Fresh Foods Kerala

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Kochechi and the “Great Indian Kitchen” 

By March 9, 2022 0 Comments

For those who missed my earlier blog: Read the story of Kochechi, an inspiration behind the Kochechi brand of homemade traditional Kerala style food products like fish pickles, dry fish, banana chips, arrowroot power, and more, from Fresh Foods Kerala.

The other day while preparing breakfast with my 14-year-old son, I told him that the Indian kitchen is the worst anti-woman system in the world. I emphasize Indian Kitchen because I believe no other parts of the world have such elaborate food habits as ours. And for South India, and especially Kerala, the kitchen is the epitome of patriarchy in all respects.

Thanks to Jeo Baby and team for their wonderful movie “The Great Indian Kitchen” that framed the real life of a typical Malayali woman, who is forced to work, grow and dream in the kitchen, the kitchen alone. The world outside is a mirage for a vast majority of women in Kerala, even today.  The uproar the movie created among the so-called noble families and the pro-patriarchal communities proved that it has hit the target. Yes, it did!

Pic courtesy: The Great Indian Kitchen

But, will things change forever? Not likely at least for another century, I guess. Look at each new construction that rises up in our neighbourhood. There’s a significant space allocated for the kitchen, the store room, the work area- in some cases two, and also the “chulha kitchen.” Agree; we have sufficient backyard in most households, so getting the wood logs for the energy-saving chulha is not difficult. Well, but do you understand the health hazards it brings to the women who inhale the smoke for hours? Many of our mothers and Kochechis have succumbed to lung diseases at much younger age, thanks to these unhealthy practices imposed on them.

Can we transform our kitchen? In an age when women empowerment and women equality occupy the centre stage of most discussions, has the status of Indian kitchen changed a bit? During the discussion on the movie ‘The Great Indian Kitchen,’ someone suggested that we should wipe off the kitchen area from the building plan entirely. Instead, a space for cooking, storing and dining should be allocated within the living room area.

Ask any woman you know, she will say this is a great idea. I myself had thought of this in my early married life, when I used to peep out from the door to watch a favorite movie playing in the TV while busy preparing the lunch or dinner. And you can guess what happens during the climax of the movie J

Ask any woman whether they enjoy reading the newspaper while having their morning coffee/tea as most men in their family do? No! For majority of today’s women, morning tea is a process of gulping the liquid in the glass for the sake of filling an empty stomach. Reading the newspaper is a luxury for many; lucky are those who are on a long journey to work.  

And talk about the exercise….. For me, the best time to do work-out is while preparing dosa! Between each dosa, you get a gap of 2-3 minutes to perform one cycle of suryanamaskara or at least five deep breaths. Lol! It really works! If I could complete my workout cycle during breakfast preparation, I am happy…… happy because I don’t have to find another time for that!! And, how men perform this same task is beautifully depicted in The Great Indian Kitchen!

to be contd…….

Rajani Baburajan

Co-founder, Kochechi, a brand of Fresh Foods Kerala

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Making of Kochechi

By February 22, 2022 2 Comments

We are excited to introduce Kochechi, a humble but revolutionary venture from Fresh Foods Kerala, with the participation of a group of women from a small village named Kumbalangad in Thrissur, Kerala.

Launched in 2019, Fresh Foods Kerala deals with the manufacturing and sale of fish pickles, dry fish, chips, masala powders, and food supplements, some of which are also sourced from the neighbourhood small-scale manufacturers.

As the captain of this ship, we have Baburajan Kizhakedath, a born entrepreneur who is passionate about doing business and empowering people in his fields of interest like football and entrepreneurship. 

Now comes the story of Kochechi.

The brand name “Kochechi” is a tribute to Kochechi, one of our family members whom I was very fond of. Kochechi was my mother’s elder sister, and we called her Vallyamma.  She was an inspiration to all her family members. Being the eldest of the six siblings, she had to shoulder greater responsibilities from early childhood itself. In a typical family like hers in those days, the parents worked in fields, leaving their children at home, in most cases four or more. Thus the eldest of the siblings would naturally assume the role of the guardian of the younger ones. Thus, in those families, the eldest often sacrificed their education and childhood. Kochechi was no different.

My mother recalls that Kochechi was more than a sister to her. She was a powerful lady capable of managing the responsibilities like the elders. Their father passed away at a much younger age, so Kochechi got burdened with more responsibilities to earn and meet the needs of the family. So she started working as a maid in nearby homes, while her mother worked in the field and other siblings went to school. Thus she hardly attended school and couldn’t even learn to read and write her mother tongue. That turned out to be a much bigger issue in latter part of her life.

When all her siblings got married and shifted to different places, Kochechi was left alone with her mother. Kochechi chose not to marry (I will write about that in another blog), so she stayed with her mother and took care of her till her last breath. I remember, in my childhood, my mother used to write letters to Kochechi because that was the only mode of communication those days. The blue inland which folds into half, and then to quarter, with an extra fold to apply the glue and seal the letter was an interesting artifact to us kids those days. We used to eagerly wait for the postman to deliver the letters, mostly from Kochechi.

However, as we open the letter, we would realize that it was not written by Kochechi, but by someone from her neighbourhood. There were two or three ladies who transcribed as Kochechi dictated; and in those letters Kochechi could never pour her feelings to her dearest Ponnu (that’s how she called my mother, who was the youngest and dearest to her). The reverse was also true. Ponnu couldn’t open her heart to her dearest Chechi, the only soul on earth to support her those days. Ponnu knew the letter would exchange hands in the neighbourhood, so she was afraid that the content of the letter will be a topic of discussion among her neighbours. Those days Ponnu had several restrictions imposed by the in-laws, and visiting Kochechi and her mother was impossible for her. Ponnu had to remain cut off from her family for a long nine years after her marriage.

…. to be contd.

Rajani Baburajan

Co-founder, Kochechi, a brand of Fresh Foods Kerala

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