Part II (For part 1, please refer to my Jan 7^th blog post)

Painting of Mumtaz Mahal

Though only fourteen years of age, Arjumand was stunning, and it was clear she could not lack for suitors.  Arjumand’s thick hair was the color of the midnight sky and reached down to her waist.  Her charcoal-colored eyes mesmerized him with unimagined and unspoken promises in their depths.  Her golden skin was smooth and her lips red and full.  She moved with such grace that she seemed to float about.  And when she met his eyes ever so briefly, the prince was sure that her small smile that followed was meant for him alone.  He was right.  Arjumand herself was captivated by the attractive young prince and knew in her heart that they were destined for each other.

Though Prince Khurram was temporarily rendered speechless with Arjumand’s beauty and grace, upon his recovery he inquired as to Arjumand’s name and family.  He learned that Arjumand was born to one of the noble houses of his court, and to his amazement, was not yet engaged to any man.

As the days and weeks passed, Prince Khurram could not stop thinking about Arjumand.  At this time, he was already betrothed to two other princesses in arranged marriages by his father the Emperor, but the prince did not love or even know either of these princesses.  On the other hand, he was completely besotted with Arjumand.

Upon much reflection, he requested permission from his father, Emperor Jehangir, to marry Arjumand.  His father agreed, and with the proper review and recommendations of the astrologers and the correct alignment of the stars, Prince Khurram was betrothed to Arjumand in 1607 and their wedding date was set.

Finally, the happy day approached, and on March 27, 1612, five years later, handsome Prince Khurram, at the age of twenty, married the beautiful nineteen-year old Arjumand.

Prince Khurram favored Arjumand above all others, including his two other wives, and he showered her with love and affection.  To the great delight of their subjects, Arjumand was just as in love with him as he was with her.  The prince broke all tradition by being with her as much as possible, and the two were inseparable.  The prince loved to bestow upon his bride unusual and beautiful gifts from all over the kingdom, but one gift he gave her was more than a mere object, more than even just a symbol of his love for her.  Rather, it represented not only the special place she held in his heart, but also her place in their kingdom, and the love of the Court and its subjects for her – a new name.  From now on she would be known as Mumtaz Mahal, which meant “Chosen One of the Palace.”

The years passed and eventually Emperor Jehangir died. Prince Khurram became the new emperor on February 4, 1628 and from that time became known as Shah Jehan.

Shah Jehan ruled with Mumtaz Mahal by his side.  Mumtaz was renowned for the major role she played in her husband’s monarchy. Her wisdom was legendary and she became his counselor, companion and partner and it was said, a critical advisor as he ruled his kingdom. Their combined intelligence and astute judgment created a monarchy at this time that was comparable to no other.

Mumtaz Mahal was the only one of Shah Jehan’s wives to bear him children.  During their nineteen-year marriage, she bore him fourteen children.  However, only seven of their children survived infancy.

In 1631, Shah Jehan readied himself for battle against the warlord of a neighboring kingdom; a battle that he guessed would last for many months as the enemy was a fierce one. Normally, Mumtaz accompanied the emperor to his battles, staying at a nearby palace, but she was pregnant with her fourteenth child at the time and the palace physicians did not recommend travelling in her condition. Despite the circumstances however, Mumtaz, who was strong in body and in mind, insisted on going along as she normally would and Shah Jehan was unable to deny her request.

While Shah Jehan led his army into battle, his wife Mumtaz stayed at a royal harem a few hours away. When her time came, she went into labor and gave birth to a baby girl at the harem. A messenger brought word to the emperor that he had a healthy daughter and that the queen was tired but doing well. Since the news was good, the shah decided he would wait until morning, when he would leave his troops and set out for the harem to visit Mumtaz and their new daughter.

After an exhausting but triumphant day on the battlefield, the emperor was readying himself for a few hours sleep before his journey to see his queen, when he received some disturbing news. It looked like Mumtaz had taken a turn for the worse and was in very serious condition.  The harem physicians recommended that he get there as quickly as possible to see his wife.

Immediately, Shah Jehan left the camp with his bodyguards, riding as fast as they could into the early hours of the morning. When he arrived at Mumtaz’s bedside, he was shocked and terrified to see her so weak and pale, and deep in his heart he feared that she would not make it past morning. This fear was worse than anything he ever encountered, even during his most fierce battles. How would he make it without her by his side?

For the next few hours, Shah Jehan held his beloved Mumtaz in his arms until, in the early hour of dawn, she breathed her last faint breath.  As he lay by her side, his heart heavy and breaking, his world turned dark with sorrow and pain, only the gods knew that Shah Jehan would never be the same man again.  His spirit and love of life had died along with Mumtaz. She was all of 38 years old.

It was said that following his wife’s death, Shah Jehan was so heartbroken, that he locked himself in his private chambers where all the people in the palace heard were cries of anguish.  When he finally emerged days later, he declared a mourning period throughout the kingdom.

After his first year of sorrow and pain, Shah Jehan commissioned the building of the mausoleum – the Taj Mahal – for his beloved bride and wife. The building of Mumtaz’s tomb started in 1632, one year after her death.  It took twenty-two years to build and twenty thousand laborers. It is spread over forty-two acres on the banks of the River Yamuna near the city of Agra and was designed in such a way that no further addition or alteration to it would be possible.

The Taj Mahal was built on a raised square platform of 186 feet by 186 feet. The central dome was fifty-eight feet in diameter and 213 feet in height. There are four minarets, one at each corner of the Taj at a height of 162.5 feet each.

Deep inside the mausoleum are the actual crypts containing the bodies of the emperor and the queen, while the two marble tombs above them are the two false tombs viewable to the general public.

Enormous quantities of white marble and sandstone were brought in from different areas of the Munhall empire. Precious stones from different parts of the emperor’s kingdom and beyond were brought in to adorn the walls and ceilings – pearls, diamonds, emeralds, sapphires, jade and more.

According to art historian Shobita Punja, “as you walk closer to [the Taj Mahal], its magnificence just takes over. Reflected in a long pool is the mausoleum in all its majesty. The dome floats two hundred and fifty feet into the sky, its simplicity and proportions perfect, subtle variations in the veined marble creating changes in color with every mood of the heavens. Four minarets frame the space like the setting of a jewel”
“The sky forms a curtain to the Taj,” Shobita further adds. “It’s the backdrop. At night, when the sky is black, this little marble jewel box stands glistening in the moonlight; in the early morning, when the sky is pink and orange, the white marble reflects those colors; and at sunset it has a completely different look. So the sky is as important as any other physical detail around the Taj. And the way it’s set on that platform, standing up against the huge expanse of sky, it seems as though they were evoking a sort of heavenly curtain to play a part in the scheme of things…. That’s why it’s so perfect. It’s a symbol of perfect love and of great beauty.”

The years went by and Shah Jehan never took on another wife but continued to rule his kingdom in peace for another 26 years until he became seriously ill in the year 1657. At that time, he had five sons, the youngest of which was Aurangzeb. Aurangzeb wanted the throne and for almost two years he fought his four brothers until he had eliminated all of them. In 1658, Aurangzeb declared himself emperor and imprisoned his father at the Jasmine tower of the Red Fort in Agra.  Aurangzeb imprisoned Shah Jehan for eight years at that tower.

From the shah’s chambers there, he would gaze daily at Mumtaz’s beautiful tomb across the river Yamuna.  He would remember the love they shared, the love which he knew even death could not contain.

After he died in 1666, he was buried in the inner crypt of the Taj Mahal, next to his beloved Mumtaz, the two lovers together at last for all eternity.

.

• 1 lb black lentils
• 1 can garbanzo beans
• 1 can black beans
• 1 can vegetable broth
• 2 cups chopped celery
• 2 cups chopped carrots
• 2 medium tomatoes chopped
• 1 bunch cilantro, finely diced
• 1/2 large red onion
• 3 cloves garlic
• 4 slices fresh ginger
• 2 tbsp canola oil
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cloves
• 1 tbsp black pepper
• Salt 1 tsp (or to taste)

Directions

1. Add lentils and broth to 8 cups of cold water and bring to a boil.
2. Lower heat to medium and continue to cook lentils for another 10-12 minutes
3. While lentils are cooking, chop tomatoes, celery and carrots. Add to lentils.
4. Add garbanzo, black beans and all the spices, salt and pepper.
5. In saucepan, saute onions, garlic and ginger in oil. Add to cooking mixture, add chopped cilantro and cook for another 10 minutes.

Serve with Pita bread or whole grain rolls.

The year was 1631 and the queen was dead.

Emperor Shah Jahan was devastated and promptly retired to his private rooms in distress.  Now and again one would hear a heart-wrenching, anguished cry coming from his chambers.

Shah Jahan had lost his constant companion, confidante, and advisor, a loving partner who was so close to him that she had even acc ompanied him during his military operations. She had rejoiced with him in his achievements, and she alone had known how to console him after a great loss on the battlefield. But now, his beloved Mumtaz Mahal, his queen and inseparable soul mate, had flown to the next life.

With the exception of the emperor’s intermittent cries of sorrow, a quiet stillness permeated throughout the palace halls and grounds. Cou rt attendants, guards, princesses and politicians talked in whispers for fear of disturbing him.

After a number of days, the emperor finally came out of his rooms where, it was said, his appearance stunned all the members of his court and his people. Was this, could this be the same man who just a few days ago had fought and won a raging battle against a neighboring enemy? His beautiful thick locks of black hair had turned a silvery white, sorrow had diminished his proud stature, and where once a light shone in his eyes, they now held only a look of mournful emptiness.

With an air of gravity, Shah Jahan declared that the entire kingdom would go into mourning, which would last for a year’s time.  For that year, the sounds of laughter and music ceased, the people abstained from wearing brightly colored clothes, and overall solemnity descended on the Mughal Empire.

The emperor himself immediately discarded his beautifully embroidered and colorful royal garments and clothed himself in white robes as a symbol of his grief and his public display of mourning whi ch was to last for many years.

Not a day would go by where Shah Jahan would not feel the loneliness and loss of Mumtaz Mahal’s presence in his life. His world had turned dark with unhappiness and grief. This was not just loneliness for a wife who had gone away for a few days; she would never return from this last journey! She was gone forever from his presence and never again would he be able to visit her apartments and hear her laughter, touch her beautiful skin, or enjoy that special love that existed with her alone.

For six months after her death, the queen’s body lay in a tomb in Burhanpur. Thereafter, her body was brought to the city of Agra, then the capital of Shah Jahan’s empire and his permanent home from where he ruled his kingdom.  At the emperor’s orders, his builders constructed a crypt in the gardens near the palace, to hold Mumtaz Mahal’s body temporarily.

Finally, in the year 1632, the emperor was ready to start on the project that would be his obsession for the next twenty-two years of his life. He brought in architects, builders and planners from all over his empire and beyond.  The finest of jewels, the most luxurious marble… he would spare no expense.  Shah Jahan was ready to build a tomb that befitted his love for his adored Mumtaz, a burial place that would preserve her memory and their love story forever.

But let us step back and look at how this amazing love story came about. According to historians it started twenty-four years ago in 1607 at a royal bazaar in Agra…    (to be continued)

I would like to provide my guests the opportunity to interact and give back to the local communities in India they visit during their Himalayan Boot Camp journeys. I truly believe that it can be a rewarding experience if one has brightened the life of someone less fortunate in the community one left behind after the vacation is over.

I am thinking of providing this interaction at a couple of the local schools that cater to the more impoverished children. Here are just a couple of my ideas for my guests:

1. Take 3-4 books and have a storybook session with the children. The local children will love this!
2. An afternoon of crafts with the children using supplies we take from here that those children have never seen and can take home with them (paper dolls, painting etc – the possibilities are endless)
3. Distribute some clothes (T-Shirts?) and have some afternoon refreshments and snacks.

These are just small things but they are a start. I grew up in this area of Meghalaya, India and know exactly how much brightness this will bring to the children. I am not sure where this idea will take me but I just have this gut feeling that both the givers and receivers of this kindness will be so blessed and the memories will be amazing.

Please provide feedback – tell me what you think. I also welcome any additional ideas you may have.

Here’s to a brighter world for children!

Connie

The poor man had never met so many relatives. Nor had he been what I consider so fortunate as to taste so many kinds of authentic home-made curries!

One of the most memorable aspects of that birthday celebration was, of course, the food. This was one of those Indian occasions where a wide variety of cultural delicacies was served. My Uncle Hubert, who was quite talented at making outstanding curries, volunteered to be in charge of the dinner. Uncle Hubert immediately called three of his old army buddies to assist him, along with my nephew Oliver.

They all showed up early on the morning of November 11th, my daughter’s birthday, and set out creating a commotion, banging and clanging pots and pans and utensils and ingredients, as they put together a makeshift kitchen in my grandmother’s backyard.

All day long one delicious smell after another drifted in from the backyard, until the guests began arriving and we transferred the food from the huge pots on the wood fires into serving bowls inside.

Some of the recipes for the food Uncle Hubert and his friends made that day are included in this book: Cumin Chicken, Saffron Flavored Rice Pilaf, Slow-Cooked Marinated Beef (a specialty of my grandfather’s when he was alive), Northeastern Indian Dal, Mint, Tomato and Cucumber Salad, and Daikon Salad. The food was authentic, delicious, and memorable, made from my uncle’s own favorite recipes, adjusted to fit the occasion.

My grandmother performed the ancestor blessings for my daughter’s future – the blessings for good health, peace, joy, prosperity, and abundance. Our culture considers these essential to a child’s future. My Uncle Roosevelt, as the honored Grand Uncle, added his blessings as well. My daughter probably received more blessings that day than most people get in a lifetime.

To this day my husband and I treasure our memories of that visit. We have passed them on to our daughter so she knows all about her First Birthday Indian Feast.

In the culture of Northeastern India, a baby’s first birthday is cause for celebration. We prepare a big feast for relatives, friends, and neighbors, who all gather to wish the baby well.

When my daughter was about to turn a year old, however, I was living in the United States with my American husband. Not a single Indian relative was here, and his family was so scattered about, it would have been impractical to get everyone together in one place.

We were fairly young and didn’t have much money, but I wanted so badly to take my daughter home and show her off to my family that we did what any proud modern-day parents would do: we racked up our credit cards and took off for India, baby in tow. Here is a picture of the happy baby before our trip.

At that time, I had six younger brothers and sisters still living at home, plus my mother, grandmother (sadly, my grandfather had passed away), a multitude of aunts, uncles, and cousins, and tons of old friends and neighbors.

You can probably imagine what it was like to bring an eleven-month-old baby into this lot, where the youngest child was my brother, age seven, practically ancient in comparison to his new niece. My daughter was passed around from one person to another, kissed, doted on, fed all kinds of very un-baby-like treats that I pretended not to notice, and was thoroughly spoiled.

And, of course, there was the complicated business of planning The Birthday Feast, who to invite, what to serve, how much to cook, who would cook it; and “should-we-only-have-tea-or-have-tea-and-then-later-on-dinner,” what music to play, who will provide the blessing, and so on and so forth. You would think we were planning a wedding.

By the time my mother and grandmother were through, it was almost like a wedding, with over two hundred guests. Most people in India think nothing of this – the celebration is both a feast and a religious ceremony – but to my American husband it was all a little mind-boggling.

(to be continued tomorrow)

So here are 5 Tips that will hopefully help you save some money and/or time:

1. Get a FREE Turkey! Many grocery stores are currently offering free turkeys so check out the local one in your area. I myself just got a 14 lb bird after I spent $99 on groceries at Lucky’s.
2. Have a Potluck style Thanksgiving or Christmas. If you are having friends or family over, have them bring one or two items so you have less to do, or do the same if you are going to someone else’s place.  Martha Stewart’s side dishes look yummy  if you want to check out her website.
3. Incorporate anti-stress related  foods into your menu. In addition to turkey  which seems to definitely get everyone dozing off after their feast (LOL),  studies have shown that almonds help lower blood pressure and are also high in B vitamin components. Another stress relief power food is the Avocado so be sure to include them  in your salads as they are high in potassium which reduces your blood pressure as well.
4. Give it away - try to go without gifts this year and use the money to help someone else. You will make a difference to someone less fortunate. I was so proud of my daughter and her husband when I found out that they had used the money they had budgeted for gifts for each other and instead spent it on filling a number of shoe boxes for Operation Christmas Child.
5. Avoid the Black Friday Rush – If you do have gifts to purchase, avoid black Friday and try to shop the following Monday – there will still be awesome sales, as stores are really trying to get customers in. And you will avoid the insanity of packed stores the day after Thanksgiving. However if you absolutely must shop on Black Friday, here is a BlackFridayInfo.com link that may help you search ahead of time for what some stores are advertising on this day.

Here’s to Your Good Health and Abundance.  Have a Happy Thanksgiving!

Connie

Bitter Melon, also known as Bitter Gourd with the English name of Momordica Charantia, is an amazing fruit-vegetable that appears to have very interesting properties for fighting diabetes, cancer and certain infections and fevers.  It is a green cucumber like food with a rough skin and is grown all over India (called Karela) and other Asian countries.  It can be found in most grocery stores in the United States.

Bitter melon does have a very bitter flavour so it is an acquired taste for most people. I certainly acquired this taste early in my childhood from my grandmother and I LOVE bitter melon! My grandmother would steam it, mush it up, then add lemon juice, chopped garlic, onions, salt and fresh diced hot chillies to it and our family would eat it as one of our side vegetables with rice and curry.

Bitter melon has been used to control blood sugar levels throughout the centuries and science appears to support this. This gourd like fruit contains bioactive properties and could be a powerful treatment for Type II Diabetes. One of it’s benefits is that it allows the body the ability to improve glucose tolerance.

Research indicates that bitter melon has four components (momordicosides Q, R, S, and T with karaviloside XI) which create increased activity of AMPK, which is directly beneficial to fighting diabetes and obesity.

Additionally bitter melon has certain components that appear (again, according to research) to have a potential for treatment against breast cancer , prostrate cancer, and possibly HIV related infections, however anti HIV properties are not conclusive and more research is needed. Some of its other herbal uses include treatments for digestive and skin diseases.

You can add bitter melon to your diet as either a steamed vegetable or juice this great little plant. For some people it is more palatable to eat it fried. It can also be taken as a bitter melon extract.

If you are taking medication for blood sugar levels, please check with your doctor before use. It is not recommended for people with liver problems and should not be used during pregnancy as it may stimulate the uterus. This information is for educational purposes only and for diagnosis or treatment of any medical problem, please consult your licensed health care practitioner.

]]> http://himalayanbootcamp.com/blog/2009/11/16/bitter-melon-diabetes-power-food/feed 0 http://himalayanbootcamp.com/blog/2009/11/12/ginkgo-smart-%e2%80%93-does-it-really-enhance-your-memory http://himalayanbootcamp.com/blog/2009/11/12/ginkgo-smart-%e2%80%93-does-it-really-enhance-your-memory#comments Thu, 12 Nov 2009 21:25:04 +0000 admin http://himalayanbootcamp.com/blog/?p=360 It seems that as I become older, what I used to imagine happening only to others is now happening to me! I forget where I put my keys, I misplace my shoes and slippers (although this was also a habit from my much younger days) and I now need to write out a list if I have to pick up more than 4 things from the grocery store. This is sometimes scary as I have always considered myself to be pretty smart and on top of things. So now I have to seriously look for ways to increase my brain power and hang on to my smarts.

Now I think we have all heard of Suduko which appears to keep our brains thinking and reasoning which in turn enhances our memory skills. It is a fun little game that my mom does every day and I feel quite comfortable challenging anyone against her at age 78 on her mental math – she is amazing and I believe without a doubt it is because of one of the ways she exercises her brain – with Suduko!

But there is something else I would like to discuss here that research indicates may help us with our mental state, memory and brain power. It is the Gingko biloba leaves and seeds from the Gingko tree. Many scientists are studying its leaves most extensively today for specific health properties. Gingko is used more in concentrated extract form rather than directly and is ranked as one of the top herbal medications in many parts of the world. It is considered a tonic herb and is versatile in that it energizes if you are tired and relaxes if you are stressed out.

Research indicates that this herb enhances blood flow to all parts of the body and particularly to the brain, which means improved oxygen content to it. Because it enhances blood flow, it allows for improving circulation of the blood which in turn increases our energy level. It is also considered a strong anti-oxidant, appears to stabilize the structure of the brain and nerve cells and protects them from the oxidative destruction of free radical damage.

Additionally, because of the role it plays in improving blood flow to the brain, and it’s function as an antioxidant (which also reduces depression), studies indicate it may reduce brain damage for stroke victims. Wow!

So what is this stuff in Gingko you might ask? Well, there are two components of Gingko that appear to have these benefits. The Flavenoids and the Terpenoids! Flavenoids have potent flavenoid antioxidants which help protect our nerves, heart, and blood vessels while Terpenoids improve blood flow by dilating the blood vessels and function as anti-coagulants by reducing the stickiness of platelets.
Although Gingko is used in extract form or as a supplement, the seeds are available (canned) in some Asian stores and the Japanese often add these seeds to their dishes or offer them as a side dish.

Obviously as in any supplement, you have to be careful before you just rush off and start using it. Keep in mind that it is not recommended to take Ginkgo if you are taking medication for depression, if you are taking blood thinners as it can increase the risk of bleeding, or if you have diabetes as it does affect blood sugar levels. Always check and discuss with your doctor first.

]]> http://himalayanbootcamp.com/blog/2009/11/12/ginkgo-smart-%e2%80%93-does-it-really-enhance-your-memory/feed 0 http://himalayanbootcamp.com/blog/2009/11/06/low-calorie-butter-chicken-recipe http://himalayanbootcamp.com/blog/2009/11/06/low-calorie-butter-chicken-recipe#comments Fri, 06 Nov 2009 23:03:35 +0000 admin http://himalayanbootcamp.com/blog/?p=339

I have had so many people ask me for this recipe so I am going to post it here in my blog. This recipe creates 4 large servings but it can easily be made into 6 servings depending on how much you want to pile your plate with it.  Normally butter chicken has higher calories but this one is about 292 calories per serving and even less calorie content if split into 6 servings.

Hope you enjoy it!

Ingredients

• 1 lb skinless chicken breasts, cut into 1″ cubes
• salt – approx 1 tsp or to taste
• 1 tsp black pepper
• ½ tsp cayenne pepper
• lime juice (1 lime)
• ½ large red onion
• 3 cloves garlic
• 1″ piece fresh ginger, grated
• ½ cup non fat yogurt
• 1 tbsp garam masala
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 2 tbsp canola oil
• 1 6 oz can tomato paste
• 1 tbsp brown sugar
• 1 cup water
• 1 tbsp unsalted butter
• Cilantro (1/4 cup for garnish)

Directions

• Mix the chicken, salt, black pepper, cayenne pepper and lime juice in a bowl, cover and set aside in refrigerator.
• Chop onions, garlic, ginger and cilantro and set aside.
• Mix the yogurt, garam masala, cumin, coriander and turmeric and add to the chicken, mixing thoroughly. (Optional: you can marinade for one hour in refrigerator).
• Heat oil in frying pan on medium high heat. Add onions and fry until golden brown. Add ginger and garlic and fry for a couple of minutes.
• Add the marinated chicken and fry until all the ingredients are nicely mixed together (about 5 mins). Add tomato paste and water and cook for another 5 minutes until mixture is bubbly. Lower heat, cover and cook until chicken is tender and gravy is thick.
• In another pan, melt butter and pour it over the chicken. Sprinkle brown sugar over curry mixing gently and top off with chopped cilantro. Serve with basmati rice or naan.

4 Large Servings (292 calories per serving)