What could be more refreshing than travelling and eating, I am a mom traveler and I love to eat all the dishes around the world. There are many countries where you can go and eat the vegetarian food because the vegetarian food over there is absolutely tasty. Morocco the ravishing land of sun and rain is the land where the vegetarian dishes are even more delicious than you can even think. There is a huge variety of vegetarian foods in Morocco and dishes which are not only tasty but also very nutritious. If you are planning Morocco Family Holidays then you need to try these top five vegetarian dishes which are absolutely amazing !
One of the tastiest Moroccan dishes is the pastille, as the name predicts, this is the most interesting dish I have tasted till now. This dish is the Moroccan answer of individual savoury pie. This is used as the appetizer but trust me this dish could be eaten as your once course meal and you won’t regret your decision. These are savoury vegetables which are puffed in the pie combines with the different types of Moroccan spices.
It does not matter which type of food you are going to eat in Morocco and whether you are a vegetarian or not. This vegetable tajine is this dish which is used to complement all the dishes you will eat in Morocco. Your Morocco family holiday will include eating this with almost all the dishes in a different restaurant. This food is the made by using the saffron, cumin, cinnamon, and turmeric and for the topping, they use dried fruits or nuts to create the effect of crunch and sweetness. And the most interesting fact is that it is made in the tajine clay pot. Tajine is the most healthy Vegetarian Foods in Morocco.
Berkoukech soup is the most common Vegetarian Food in Morocco
If you have been to Morocco then you might have tasted the best Berber soup there, this Berber soup is made by adding the assortment of vegetables fresh chickpeas, pearl couscous, fresh coriander in a tomatoey broth and the spices. This soup is the traditional dish of nomadic Berber people of Morocco. What can one ask on the cold nights but the bowl full of Berkoukech soup?
These are the triangular pastries which are made with the stuffing of sweet or savoury vegetables and these fried pastries are the most delicious course of the meal for all the vegetarians. This dish is flavoured with the Moroccan spices and amazingly serves. After eating one you will crave more trust me!
For all the diet conscious people this salad is your way to maintain the diet and satisfy your taste buds while you are travelling. This salad is made by the fresh vegetables including red onion, coriander green capsicum, red tomatoes, olives chopped with cumin and vinegar a mixture of olive oil. You can expect to find this salad on an Italian menu as these all vegetables are the flavoured by the Moroccan spices. This salad is the production of Morocco’s clash of North African and European cultures.
Next time you go for your Morocco holidays be sure that you have tried all these dishes and than you can suggest these vegetarian foods to others as well!
On 18th August, Saturday Wonderchef, the pioneer brand in the field of healthy and innovative kitchenware has launched a unique kitchen appliance. The event was held in Mumbai. They named Nutri-pot as ‘Kitchen’s Personal Robot’. Wonderchef Nutri-Pot is an outcome of about 14 months of market research and product development.
Some of the benefits of Wonderchef Nutri-Pot are:
It provides cooking healthy food daily preventing over cooking of the food and keeps all its precious nutrients intact.
It has 18 smart pre-set functions, which makes cooking of your favorite dishes more easier and smarter.
It has a timer set within it, called as Delay timer through which you can set fixed time for any of your favorite dish and can use that particular time for some other use like shopping or for office work, etc.
Along with the Wonderchef Nutri-Pot you also get a Recipe book which has customized recipes for Indian Kitchen written by Chef Sanjeev Kapoor and Nutritionist Nahid Khilji.
One can also customize your own recipes using the manual mode of the product Wonderchef Nutri-Pot.
It also has the quality of keeping the food warm for hours using the Automatic keep-warm function.
It is a great product with 6 litre as the capacity and gives complete freedom while cooking as it requires no supervision and it cooks your given dish perfectly and silently.
Why Nutri-pot is intelligent.
Wonderchef Nutri-Pot cooks your food faster. Wonderchef Nutri-Pot consists of intelligent micro-computer inside it, which keeps the pressure and temperature at an optimum level and thus prevents over-cooking and burning of food. It uses optimum amount of water for cooking. It also has tight-fitting lid which traps the steam rising from the food within the pot thus retaining all the important nutrients of the food cooked. The hard-anodized inner pot of this product is hard and non-reactive encuring years of hassle-free cooking.
The event was conducted by Managing Director Mr.Ravi with Chef Mr. Chetan. Mr.Ravi discussed about the product Wonderchef Nutri-Pot and also how to use it. Along with Chef Chetan he made two recipes live using Wonderchef Nutri-Pot, one is Dal Makhani and other one is Cake. The cake turned out to be very soft and it was just melting in the mouth. The recipes are mentioned below.
Seived Maida, Baking powder and baking soda together and keep aside. Take curd in another bowl, mix powdered sugar well in it and add vanilla essence and keep it for rest. Now add oil after you see bubbles in curd. Stir it properly. Also add half cup of hot water or more if required. Then mix the sieved mixture in this and mix it well and then pour the entire content in the Wonderchef Nutri-Pot and set the timer for 35 minutes. The soft, fluffy cake will be ready in the mentioned time period.
¾ cup black soaked urad dal
¼ cups soaked kidney beans (rajma)
1-2 tbsp ghee
1 bay leaf (tej patta)
2 large tomatoes finely chopped
1 tsp coriander powder
½ tsp turmeric and cumin powder
1 tsp red chilli powder
¼ tsp garam masala
Salt to taste
2 tbsp fresh cream or as required
Water as required
Coriander leaves for garnishing
In a nutri-pot add ghee and sauté bay leaf for a minute till it releases its fragrance. Then add tomatoes and sauté for while add turmeric, coriander, cumin powder and salt one by one. Then add red chilli powder and garam masala powder and allow cooking the masala. Once the masala releases the oil add the soaked dal. Add the consistency of water. Then close the lid of the Nutri-pot. Allow it to cook for the desired time. Once the dal makhani is ready add the fresh cream and garnish with coriander leaves.
Difference between Pressure cooker, oven, and Nutripot
Pressure cooker and oven needs continuous supervision, whereas Nutripot don’t require supervision. Just tuned according to timer and temperature, everything will be done and stopped according to time. Even if you are office goer, you can schedule cooking and it will remain fresh when you come back. Any-one can cook without any knowledge of cooking using recipe book. If you don’t want fry masala, it will taste same as you add everything together. Its one time investment and you save lot of time and energy.
Hello friends, before you head to read more towards my article, let me ask you some questions? Which is the dish that comes to your mind when you think about Mumbai?? Or let me ask you which is the dish you love eating at Juhu Beach or CST CANON. If you are a Mumbaikar you must have guessed it right. And even if you are not a Mumbaikar you must have got the hint by this time, yes your guess is correct, Mumbai is best known for its mouthwatering dishes like Vada pav and Pav Bhaji!!
Temptation starts the moment I see this mouth-watering dishes in Mumbai and being a Mumbaikar we always order either of the dishes when we go to a restaurant or we go for street food. In fact, we can say Vada Pav as our staple food since we cannot live without eating Vada Pav. I love the street food Vada Pav which is made hygienically and at almost every place in Mumbai, you will find the famous Vada Pav or Pav Bhaji or Chaat walas. All Khau gali’s in Mumbai serves different varieties of Pav Bhaji and Vada Pavs.
Every occasion like Ganpati festival or any community festival, Vada Pav is a kind of fast food served to guest. Now the people who are not from Mumbai for them, here I have mentioned how you can make Aamchi Mumbai style Vada Pav and Pav Bhaji at home. Recently when I was shopping for masalas as they are an integral part of my kitchen, I came across Pitambari Ruchiyana Pav Bhaji Masala and Garam Masala. In fact, one of my cousins actually had recommended me this masala, when I had attended her anniversary home party. The pav bhaji was amazing and had given a RichTaste that all guest had praised her for her cooking skills. This made me buy Pitambari masala immediately as soon as I saw on the shelf.
Let me tell you what magic Pitambari’s Ruchiyana Pav Bhaji Masala and Garam Masala did to my dishes. As soon as I opened the packet to add to my recipe, it gives me strong aroma of spices as it is made from whole spices and does not contain added color, preservatives & artificial flavors in it. After using it I got to know about some amazing facts about Pitambari Ruchiyana Masala.
Pitambari Ruchiyana Masala Product highlights:
It has a Royal color and it is Rich In Taste.
Perfect and Unique Blend of a variety of spices.
Even a little amount can give taste and aroma in dishes, hence gives you feel of freshly homemade masala.
Can be used to make multiple dishes: Veg & Non-Veg
Enhances the taste and makes the food more delicious with its natural Flavor & Aroma like traditional masalas.
Recipe of Mumbai’s famous VADA PAV:
For making Vada-
1 kg Boiled Potatoes(peeled and mashed)
Oil for frying and tadka
1 tsp Mustard seeds
1 tsp Jeera
1 tbsp ginger-garlic paste
1 tsp haldi powder
1 tsp Pitambari’s Ruchiyana Garam Masala(as it has strong flavor and fragrance)
1 tsp Dhaniya powder
Salt to taste
Few curry leaves
2 cups coriander leaves
4 cups Besan
1 tsp ajwain
A pinch of haldi powder
1 tsp hot oil
Salt to taste
Water for making a batter (as per the need)
For preparing Batter:-
Mix all the ingredients and make a good smooth paste which should be not very thick and not very thin. Make sure the quantity should be enough to cover all the potatoes Vada.
For preparing Vada:-
Take oil in a pan, heat it, then add curry leaves to it, mustard seeds and Jeera one by one, allow it to crackle. Then add Ginger-Garlic paste and allow it to turn brown then add dhania powder, haldi powder, Pitambari’s Ruchiyana Garam Masala and salt and stir it properly. Now add the boiled potatoes and mix it well till the mixture is completely mixed. Then add salt, lemon juice if necessary and coriander leaves and mix it well once again. Allow the mixture to cool and then make small round balls from it. Then put the balls in the ready Besan batter and deep fry in hot oil. Keep stirring and once golden yellow to brown, remove them in a plate. Vada’s are ready.
Take the Pav or Bun, heat it on tawa using butter if you want or you can also have hot Vada’s with Pav as it is. Apply tamarind and dates chutney and green chutney and put ghati masala(available in market) inside the Pav and then put the Vada in between the Pav and serve with fried green chilies.
You can also make Jain Vada Pav by using Raw Banana instead of Potatoes. The only thing is you have to eat Jain Vada’s when they are hot.
Recipe of Mumbai’s famous Pav Bhaji-
3 potatoes peeled and diced (250 gm)
3-4 tomatoes finely chopped
¼ cup Green peas (matar)
200 gm cauliflower/cabbage
½ Capsicum finely chopped
1 tsp Kashmiri red chilli powder
1 tsp Pitambari’s Ruchiyana Pav Bhaji Masala
¼ tsp turmeric powder
1 and 1/2 tbsp butter
1 tsp kasuri methi leaves
1 tsp coriander powder
1 onion chopped
1 tsp Ginger-Garlic paste
Few drops of beet root juice (optional)
Water to adjust consistency of Bhaji
4-8 Pav and butter to roast the Pav
For making Bhaji:-
Firstly in a cooker take the peeled diced potatoes and Peas, cauliflower, beetroot and water together and keep to boil till one whistle. Allow it to cool and once it cools down to remove the excess water keep it aside and mash the boiled mixture and keep aside. On the other side, on the flame keep Kadai add butter and put Ginger-Garlic paste and onion and allow it to be brown in color. Then add small diced tomatoes and allow it to cook. Then add chili powder, coriander powder, salt, haldi powder and Pitambari’s Ruchiyana Pav Bhaji Masala one by one.
Add the boiled mixture(potato and peas) and add the excess water which was kept aside to adjust the Bhaji’s consistency. Allow it to cook on slow flame for 5-7 minutes and then add Kasuri methi leaves, chopped capsicum and coriander leaves. Add beetroot for color. (if required). Bhaji is ready to be served.
It adds to a HealthyInnovation
For making butter Pav:-
Heat a pan add butter to it and place the Pav (cut from the centre) and roast it on the slow flame from both the sides. The Pav is ready.
Garnish Bhaji with butter, lemon juice and coriander leaves and served with hot crispy Pav.
You can also add cheese to the Bhaji while serving if someone loves cheese. You can add extra spicy masala to Pav while roasting it if you want it to be spicier. You can also make Jain Pav bhaji using Raw Banana paste instead of using Potatoes.
Vitamin – Vita+min =vital mineral for your body. Vitamin are not always produced in your body, some vitamins have to be outsourced. Vitamins are those important minerals with out which your cell compartment don’t work in your body. In simple words,vitamins are energy fuel of your body. Vitamin E work as fuel for our body.
Car will run with petrol but when you add special oil for engine, it works smoothly. Similarly body if starved for vitamins will work with all futuristic disease or symptoms or problems but when your body is filled sufficiently with essential vitamins, your body shines and work in sync. Make your body health first priority in life.
Taking a closer look at the lifestyles we live today, even though we feel and look healthy, there persists lack of some important nutrients in our body. We call it “deficiency”. What do we mean when we say a particular vitamin is deficient in our body? Vitamins are one of the major nutrients in our body and the lack of it is called its deficiency. A deficiency of any vitamin calls for a poorly functional body.
Vitamin E, an antioxidant and one of the essential vitamins our bodies need .It fights free radicals and prevents lipid destruction in cell-membranes. That’s why any source of food taken for Vitamin E should always be taken with lipids or oils, as it’s a fat soluble and it works better. Chemically, it refers to a group of compounds which includes both Tocopherols, and Tocotrienols. Usually Vitamin E is found majorly in North American diet, which includes corn oil, Soya bean oil, margarine and dressing.
How to find out whether you are VITAMIN E deficient?
Then ask four questions to yourself.
Are you experiencing abnormal hair fall?
Do you get extremely tired at times?
Are you dealing with dull, dry skin and muscle soreness?
Do you feel weakening of eye muscles and the often fluctuations in your eye powers?
If its a YES, then there is a deficiency of a vitamin and that is the Vitamin E. Although you may not be able to realize it, these symptoms still exist. The only way to overcome these symptoms is for us to know how very important it is that intake of Vitamin be absolutely appropriate.
Health benefits of Vitamin E
Vitamin E helps in Keeping Skin Healthy: It helps in reducing the constant effects of the exposure to sun’s ultraviolet rays. You prevent early wrinkles that develop with age.
Some gain weight, some suffer skin problems. It helps maintain these imbalances.
Vitamin E helps Destroy Free Radicals in the Body: Our body in holds both good and bad nutrients. It kills these bad, free radicals that serve harmful for our body.
Vitamin E helps keep our Eyes and Brain Healthy: Our brain and eyes are the healthiest when rich in Vitamin E. The vitamin acts as an antioxidant and helps kill the radicals that damage the eyes. It also helps in preventing diseases such as Dementia and Alzheimer’s disease.
SOURCES OF VITAMIN E
Now that you’re well aware of the health benefits of the Vitamin E, I shall help you find the sources that are rich in Vitamin E.
Eating a healthful diet that is rich in nuts, seeds and oil is one way you manage your appropriate intake of Vitamin E. The other is that is the Supplements that have become very popular these days as antioxidants. These supplements help cells from damage.You can use soy, safflower, sunflower, wheat and corn oils are key vegetable oil sources of Vitamin E. Peanuts, Almonds and Hazelnuts are some rich and easy picky Vitamin E sources.
Make sure you eat all the green leafy vegetables which are called the powerhouse of all nutrients. Fruits , Juices and Cereals make necessary food options for the intake of Vitamin E in abundance . One major thing which my mom told me for Vitamin E source is asparagus and aloe Vera. In dessertic environment people eat this asparagus as it grows on aloe Vera and hence very good.Let us make a dish which is full of Vitamin E. To know more About the vitamin E Benefits and its side effects read here
1)green and purple Asparagus (purple asparagus has more anthocynanin pigment which is very good antioxidant.
2) beet root green.
3) purple cabbage
7) olive oil and drizzle of sunflower oil or soy oil.
Just boil the fresh asparagus in water for two minutes.
Over cooking may destroy vitamin E. Cut all veggies in 5 inches.
Now take a pan, put some olive oil and sunflower oil add some garlic.
Saute all veggies, add salt, crushed nuts and roasted sunflower seeds.
These seeds are really tasty and I give my daughter all roasted ones because she loves munching on it.
Tips : always eat fresh salad because vitamins E is a fat soluble compound and hence only show its property when cooked in oil.
If you really find difficulty to make this salad for Vitamin E , doctors greatly recommend the #Evion Supplements , India’s no. 1 Vitamin E Brand. Evion is a fat soluble vitamin and its long term intake leads to its storage in the body.
Simple lifestyle changes will help you go a long way in fighting Vitamin E deficiency and regaining and retaining your youthful glow and health. With the right amount of Vitamin E intake in the diet and doctor-recommended supplements like Evion, one can live a healthy and well-balanced lifestyle.
Hyderabadi Mirch Ka Salan is basically a delicacy or a dish served in all the parts of Hyderabad and Andhra Pradesh as a side dish with Hyderabadi Biryani. It is mainly prepared using peanuts, sesame seeds, coconut and tamarind pulp. Once when I got the opportunity to visit Hyderabad, I tried the Hyderabadi Mirch Ka Salan there for the first time and find it delicious. So I tried it home and below is the Recipe for the Mirch ka Salan.
For Masala: ¼ cup desiccated coconut 2 tbsp roasted sesame seeds ¼ cup roasted peanuts 1 medium-sized sliced onion 1/2 inch ginger 2-3 garlic cloves ½ tsp red chilli powder, garam masala powder and turmeric powder
For Curry (Salan): 12-15 green chillies should be medium spicy 1 tbsp tamarind pulp 1.5 to 2 cups of water ½ tsp cumin seeds, mustard seeds and kalonji 8-10 curry leaves Salt to taste ½ tsp jaggery(optional) 4-5 tbsp oil For Garnishing: Coriander Leaves
For making Masala Paste- Take a pan and keep it on a flame. Firstly put sliced onion and allow it to roast till it becomes light brown then add desiccated coconut and roast it too. Later add peanuts and sesame seeds, after a minute or two. Remove it from flame and allow to cool for few minutes. Then take this mixture in a grinder and add garlic, ginger and spice powder (mentioned in Masala ingredients) before making the paste. Then make a fine paste by adding little water.
For preparing Curry- Firstly remove the chilly seeds(can also keep it intact depending on the spiciness). Rinse it and wipe it thoroughly. Slit the chillies vertically without cutting it completely. Roast the chillies till light brown by keeping oil in a pan and then drain them on a tissue.
Further in the same pan add some more oil then add cumin seeds, mustard seeds and kalonji one by one. Add curry leaves and fry it for a minute. Then add the grinded masala paste. Allow it to cook for another 5-7 minutes till the oil starts separating from the paste. Then add tamarind pulp, jaggery and salt and mix them well and then add 2 cups of water and continue to boil for more 10-15 minutes on slow flame.
Further add the fried chillies, cover it and allow it to cook on slow flame for another 5-6 minutes and then off the flame. Lightly spiced, Creamy and slightly tangy Hyderabadi Mirch Ka Salan is ready. Garnish it with coriander leaves and serve it with Hyderabadi veg biryani or even plain cooked rice. One can also have Mirch ka salan with chapatis or rotis.
TIP: If the chillies are too hot remove the seeds from the chillies to lower the hotness. The gravy thickens as it cooks so you can add more water to lower the thickness or to make the consistency of the Curry proper. You can add curd or tomato paste instead of tamarind pulp to get the sourness. To make the Hyderabadi Mirch Ka Salan tastier use a generous amount of oil and spices.
I was 17 when I applied for a competition in college For Vegetable and Fruit Carving. I entered without any knowledge and training but coincidentally I won that contest. I got those ideas from a marriage function I had attended a day before. But my curiosity didn’t stop to learn more and more about this art. And I tried in hobby classes for Vegetable and Fruit Carving. On a very first day, I realized that this is not easy as it looks. You need to have a 3D vision when you’re on the particular fruit. I first admired those intricate and sort of unique designs which my teacher taught me and gave a good try at home.
So, I couldn’t sleep that night as I was highly fascinated by those colourful decorations and such innovative patterns, flower designs. I had seen a rose made out of a watermelon, a leaf out a cucumber and some of those weren’t particular fruits or objects, just pretty to look up to. And I was damn curious to learn on the same night and as a young teenage girl, I wanted my career with this fruit carving. After Mom dozed off, I pulled a fruit out of the fruit basket and tried my hand to make a flower out of an apple, only to get a cut on my little finger. I tried a number of times but I couldn’t get the right way to do it. And as you are aware that when we do not understand the know-how of a particular thing, we do not succeed at it. That night, after applying the ointment, I dozed off too. Today when I see the images of those patterns on fruits in a magazine or any restaurants I recollect my those old good days of art. The curiosity has again aroused in me and wants to learn again to Master the art. So let me you tell you in detail.
Vegetable and Fruit Carving
Carving is an art in itself. Vegetable and Fruit Carving is the art of carving fruits and vegetables to form beautiful objects, such as flowers and birds. Nowadays, people also carve out faces of people, animals, monuments and a number of different objects.
ORIGIN OF CARVING?
The art of Carving originated in 14th Century in Thailand. This form of artistic expression is applauded and loved in Thai culture, China, Japan and presently in many parts of the world.
Now that we know what is Fruit and Vegetable is all about, keen people like you and me would love to try a hand at it.
HOW TO DO Vegetable and Fruit Carving?
Artists carve out astounding shapes and designs. You require a sharp knife and a fruit or a vegetable of your choice and with enough practice, you and I can easily carve out attractive decorations and patterns. There are special tools to design this carves. You have two main basic knifes for 45degree and 90 degree to carve design.
I shall show you How to Carve a Cucumber Flower :
– Take a large cucumber and cut it a third from the end or a small cucumber into the half. – Now, take a sharp knife and slice off the outer-covering into strips, leaving all the strips attached to one end of the cucumber. – Make some more strips the similar way until the outer-covering forms ‘outer-petals’ of a flower. – Now as we slice off the white flesh of the cucumber, we form the inner white petals of our cucumber flower. – Remove the seeds and the centre of the cucumber using your knife. – Now, add a colourful centre of the fruit, probably a small cherry or a berry, a circle of tomato or even an actual flower will do.
For now, you and I know a simple carving method and much more can be learned if you invest your time and do enough practice.
Vegetable and Fruit Carving: HOW APPEALING IS IT?
The art of Vegetable and Fruit Carving has become increasing popular in real life when we visit luxurious and magnificent hotels as well as on television cooking serials as food appeals to both to our eyes and our taste-buds.
Carved fruits and vegetables are being on display at the weddings, birthdays, private parties because they are kind of eye-candy to the people of all ages. Many times, the food carving seems so admirable and eye-pleasant that we resist to eat it and simply take in the beauty of it. Vegetable and Fruit Carving has been and shall always will a breath-taking and a mind-boggling art.
Check out some images clicked by me recently in New year party and some are made by me.
One of the most celebrated festivals of Maharashtra, MAKAR SANKRANTI is a festival of the harvest and of great zeal and enthusiasm. It is celebrated as Sankrat in Rajasthan, Uttarayan in Gujarat, Magh Bihu in Assam, Pongal in South Indian states like Tamil Nadu.
Makar Sankranti is seen as the beginning of an auspicious phase of transition. It also marks the end of an inauspicious phase which begins around mid-December called Mal Maas or Karmas. Mal Maas is considered as an impure month and therefore an inauspicious one to do anything new and significant.
The auspicious day of Makar Sankranti marks the beginning of a good and new leaving behind the bad and old.
Why Makar Sankranti Always Celebrated On 14th January.
Uttarayan or Makar Sankranti marks the day when the sun begins its northward journey and enters the sign of Makar (the Capricorn) from the Tropic of Cancer. It is like the movement of the sun from southern to northern hemisphere. This day falls on the 14th of January every year and celebrated until 15th of January.
This is the day winter officially ends and spring begins, a transition symbolic of discarding the previous season’s bad and the beginning of a fresh new season.
The Makar Sankranti festival is significant as this is the time when harvesting is complete and there are big celebrations. This is the day we acknowledge all those who assisted in making the harvest.
Culture & Makar Sankranti
Makar Sankranti is a festival which is dedicated to Sun deity (Surya). To Hindus, Sun stands for unity, equality, spiritual light and true selflessness. People take bath in holy rivers like Ganga, Yamuna, Godavari, etc. It is believed that taking a holy bath during this period helps in the absolution of past sins.
How Does India Celebrate Makar Sankranti
Uttarayan or Sankrat and Kite flying go hand in hand. People of all age indulge in this event of kite flying. Many parts of India go vibrant with the Kite Festival which is glorified with colours of joy, colours of life.
The Kite Festival signify ‘Cultural Strength’. In the Month of January, the serene blue sky fills with colourful kites of various shapes and sizes. Makar Sankranti is celebrated majorly all over Gujarat but the Ahmedabad, Surat Baroda is celebrating at a high pitch.
How to celebrate Makar Sankranti – Kite Festival with Safety
Surat is known for the strong string which is made by applying glass powder on the row thread to provide it a cutting edge. It is cautioned to handle with care.
But nowadays people are avoiding as many pigeons and birds get killed because of this glass strings. I have in fact seen many bikers falling to this thread and they met with an accident while driving.
So I would ask everyone to be very careful when you are flying kites. But what I like about this festival is when we end up with light kandil or lamp candles to end up the celebration of this festival. The whole sky turns like stars flying in the dark night in the form of those light candles.
Makar Sankranti & Delicious Food
The festival is celebrated all over with the excitement high. You smell sweet aromas of the special preparations of the mouth-watering food of the festival. Sweets and Ladoos are made out of (Til) sesame seeds.
It is believed that sesame seeds have the ability to absorb and emit high amounts of Sattva (goodness or purity) frequencies.
The sesame seeds are considered to awaken spiritual emotions in us and therefore the sweets are firstly kept in front of the deity. There are some health benefits of the sweets like Til ladoos and Til chikkis.
These include prevention and control of diabetes; reduction in risks of cancer; improving and support of bone health; helps boost metabolic function. However, excessive consumption may cause irritation in the stomach and sometimes may lead to throat infection or a cough.
Til Ladoos are made using sesame seeds (til) and jaggery (gud). People consume the chikkis and laddos with a saying “eat these sesame seeds and jaggery and speak sweet words”.
In Marathi, we put it as “Til gud gya aani goad goad bola”.
You can find Til dishes across the whole of India and is served with coconut and jaggery in South India. Scientifically til or sesame seed is good for memory and creates heat in your body during winters. Similarly, we eat black Chana too during winters.
Chiwda curd (dahi chooda ) is a specialty of the East Indian traditions. It is a simple mix of flattened rice (chura or chiwra) and curd (dahi). Instead of sugar, people opt for jaggery to sweeten the dish and add an authentic flavor.
Celebration of Makar Sankranti Across India
The North Indian households are filled with the presence of aromatic khichdi and roasted papad. Halwa and Kheer (many varieties of kheer) dominate the kitchens of Punjab, Haryana, and the likes and adds to the sweetness of this occasion.
Puran Poli is a dish originated in Maharashtra and is enjoyed by many people because of its flavour and texture. It is a classic flatbread stuffed with finely chopped jaggery mixed with til (sesame) and roasted gram flour. It is usually served with oodles of melted ghee poured over it and relished with an innate sense of satisfaction.
Gujarati’s celebrate the festival with undhiyu and jalebis along with other delicacies like Til ki chikki, Khichdo and, goondar paak . Undhiyu, being my personal favourite, I have come up with a recipe for the delicacy.
Winter evenings always call for something warm, spicy and tasty. One such recipe is that of Undhiyu. All the ingredients that are included in the preparation of this delicious platter keep up the heat in our body and help us remain warm against the chilly cold weather.
Here is my Gujarati Undhiyu recipe :
The Undhiyu recipe uses vegetables and spices that provide a lot of heat in our body.
– Raw Banana (Kaccha kela)
– Small Potato
– Sweet Potato
– Suran (Elephant foot)
– Yam (Rattaaloo)
– Peas (Matar)
– Surti beans (Pavta)
– Vaal Papdi
– Green chillies
– Brinjal (optional)
– Green Chana
For the basic green mixture of Undhiyu, it consists of :
– Coriander ( good amount of it)
– Green Lehsun/garlic with a stem
– Some Cashews (kaju)
-Some Sesame seeds(til)
– Turmeric powder
– Red chilli powder
– Coriander powder
– Garam masala powder
For the Methi Pakoda that is to be added to our Gujarati Undhiyu :
– Gram flour (Besan)
– Methi bhaaji
– wheat flour (aata)
Undhiyu is basically eaten as a snack on the day of the Uttarayan. Let me take you to the real making of my favorite Gujarati Undhiyu, as by now you must have brought together all the ingredients on your kitchen table.
THE METHOD TO MAKE GUJARATI UNDHIYU
You must first deep fry the vegetables such as raw banana, small potato, sweet potato, yam and suran and keep them aside.
Now, to attain the green color in Undhiyu, you make the green chutney, the ingredients of which I mentioned in the basic green mixture section above.
The green lehsun shall give a lovely taste. For a Jain, you might just add lots and lots of coriander. Adding some cashews and til shall make the mixture coarse.
It’s time that you now prepare the Methi pakodas, for they shall be added later too. Mix all the components as mentioned above and add some water. You need to make round balls of this mixture and fry them.
Without any delay, pour 4tbsp oil into the cooker and heat. You are going to deep fry some components such as tur, matar, paavta, green chana, vaal papdi .
Cook it well but see to it they do not become squishy or spongy. You must have the crunch of the beans.
While the ingredients in the cooker get crispy enough, let us add spices to the leftover mixture of coconut, coriander and sesame seeds. You also need to add salt as to your taste.
Squeeze a minimal amount of lemon and a tablespoon or two of sugar for our taste buds. you also add vaal papdi to this mixture.
Now as you see the ingredients in the cooker are cooked well, you can add the coconut coriander mixture we just made. It is time for us to bring in the greenish tinge, so now we add the green chutney we made initially.
Mix it well.
Since too much oily food is not healthy, we put less amount of oil. Now we put in the deep fried vegetables – sweet potatoes, small potatoes, raw bananas ,yam. Next, we put in the Mehti pakodas .
I suggest you do not mix it with a pan. Cover it with the cooker lid and take a whistle. Open the lid , the aroma in the air and the mouth-watering look of our Undhiyu shall tell that it is perfectly ready to rest your tempting taste buds.Put the steaming hot Gujarati Undhiyu on a plate and serve with hot puri, parantha or chapati.
MY TIPS :
– You can add deep fried brinjal to your recipe.
– You can add an extra tadka if you like your Undhiyo a bit more oily.
– See to it you maintain the crunchiness of the vegetables when fry or deep fry them.
India is a land of diversity, it has different people following different religion and culture, follow different ethnicity and traditions. Winter is a season to improve your immunity. During this time period, people feel hungrier and the body mechanism is more active and food digests easily. Here I am going to explore what is cooked in the desert-land of the country-RAJASTHAN. Rajasthan is especially famous for its Cuisine. So here are 5 famous and delicious traditional winter season recipes of Rajasthan with a unique taste.
KHAJUR COCONUT LADDOO for Winter Season
500gm seedless Khajur (Dates)
3 tbsp ghee
½ cup grated dry coconut
Crushed dry fruits
Grind the seedless Khajur in a mixer and make a proper paste. Take a pan add ghee in it and put it on low flame. One by one adds ready khajur paste, dry fruits and grated dry coconut in it.
Keep stirring it for next ten minutes. After 10 minutes remove it from flame and allow to cool down.
Once the mixture gets cool, make laddoos from it. Then put the ready laddoo’s in the dry coconut as in the laddoos get coated with grated dry coconut. Then garnish laddoos with pieces of half cut cashews. The yummy and healthy laddoos are ready to eat.
Likewise, you can also make khajur-anjeer rolls with the same procedure.
This recipe turns to be very healthy during winter since khajur provides a lot of iron to the body. This is one of the popular Rajasthani winter recipe
Take the ghee in a pan and keep it on low flame. When the ghee gets heated add the bajre the atta and keep it stirring continuously till it turns golden brown. Once it turns golden brown add the gund and allow it to pop up.
The gund will pop up same as the popcorns. One all the gund pop-up. Add 1 and ½ glass water to it. And then add jiggery to it according to the sweetness you like and allow it to boil for few minutes while continuously stirring. Add a pinch of salt to it and is optional. And at last, add sunth and ajwain powder to it and the crushed dry fruits. A healthy dish for the winter season is ready to serve.
If you don’t like or use Bajre ka atta, you can also use gehu ka atta. This is a very healthy recipe and helps in healing of bone problems as well as backache problems.
STUFF BAATI for Winter Season
4 cup Wheat flour
Pinch of Carom seeds (ajwain)
3-4tbsp Melted ghee
A pinch of turmeric powder
Salt to taste
Boiled potatoes and peas
Chopped green chillies and coriander leaves
Salt and black salt to taste
Red chilli powder
Garam masala powder
Black pepper powder
Using all the ingredients of the dough, prepare a soft dough for baati, it should not be very hard and nor should be very soft. Keep the dough aside for 5mins.
Now for stuffing mash the boiled potatoes and then add boiled peas to it. Now one by one keep adding all the ingredients of the stuffing to make chatpata baati stuffing.
Now take a small part of the dough and make a ball from it and press it on the palm as in to fill the stuffing. Fill the stuffing only after the stuffing gets cool down. Fill the stuffing and cover the baati’s properly. Other side heats the baati tandoor for 5-10 with medium flame.
Keep the baatis on it one by one. If you cannot roast the baati’s directly you can also use oven plate to roast the Baati’s. Keep the flame high till the tandoor cover is open and keep rotating the baati’s and after few minutes, lower the flame and put the tandoor lid on it and allow it to roast for next 5- 10 mins depending on the situation of the baati’s. after the baati’s are cooked add ghee to it, and serve hot. A healthy dish for the winter season.
You can serve this baati’s with green chutney and can also have alone. You can also use stuffing of other vegetables or can use sweet stuffing also to make stuff Baati’s.
LILVA KI KACHORI for Winter Season
It is a traditional Rajasthani kachori for winter season made with lilva’s which looks a bit similar to green peas but have a little different look than the peas. Lilva’s are especially available in winters.
For the Stuffing:
2 cup fresh Lilva’s
1 tbsp oil
¼ tsp Hing
A pinch of turmeric powder
½ tsp ginger paste
1 tbsp green chilli paste
1 tbsp lemon juice
½ tsp sugar
¼ cup finely chopped coriander leaves
Oil for frying
For the Dough:
1 cup Plain flour(maida)
2 and ½ tsp melted ghee
Salt to taste
To prepare the dough mix well the flour, salt, ghee and water and knead a semi-soft dough and keep it aside. For the stuffing, firstly blend the lilva’s in a mixer grinder to make a paste a little coarse one.
Heat oil in a pan and add hing, ginger garlic paste, add turmeric powder and sauté for a minute on medium flame.
Then add the coarsely blended lilva’s mixture to it, mix it well and allow to cook it for 5-10 minutes on low flame, while stirring it continuously.
Then add coriander leaves, lemon juice, sugar and salt and mix well and cook for next one for the minute. Keep the ready stuffing aside and allow it to cool.
To make the kachori’s, take one part of the dough, roll it a little, take the flatten part in a palm and fill the stuffing, close the dough properly after filling the stuffing properly. Likewise, prepare all the kachori with the available dough.
Heat the oil in a pan and deep fry the kachori’s 2- 3 at a time, till it turns golden brown. Repeat the same procedure for frying the remaining kachoris. Serve hot with green chutney.
Likewise, you can also make potatoes, onion stuffing or green peas or moong dal stuffing kachori’s. Kachori’s are liked by almost all people and are also very tasty and one of the famous dish of Rajasthani Cuisine for winter season.
BESAN KE PAKODE KI KHICHDI for Winter Season
For the Pakode
½ cup besan
½ tsp chilli powder
A pinch of turmeric powder
½ tsp garam masala powder
Salt to taste
½ tsp oil
¼ tsp carom seeds(ajwain seeds)
Oil for frying
For the Khichdi
2 and ½ cup of basmati rice
1 tbsp of oil
½ tsp cumin and mustard seeds
1 cup of boiled green peas
3 tsp sugar
salt to taste
1 and ½ tsp green chilli powder
½ tsp turmeric powder
½ tsp garam masala powder
Few curry leaves
Mix all the ingredients of pakora’s and prepare a mixture to make besan ke pakode. Heat oil in a pan and keep pouring a small portion of besan mixture to make pakora’s and allow it to fry on low flame till it turns a bit brown.
Similarly, remove all the pakora’s and allow it to cool. Once they get cool down make small pieces of it and keep aside.
Other side cooks the rice just by adding salt and ½ tsp of oil in water. Once the rice is cooked place them on an open plate and allow to cool down. On the other side keep the pan on the flame with oil in it. Add cloves, cumin and mustard seeds to it, then add curry leaves. Add the boiled green peas and ready besan pakora’s to it.
Then add sugar, red chilli powder, turmeric powder, garam masala powder and salt. Keep it on low flame for 1-2mins and then add the cooked rice to this mixture and mix well. Garnish it with coriander leaves. The delicious dish is ready to serve hotly preferable in the winter season.
Likewise, you can also make gatte ka pulav. Gatte’s are also made of besan and are just boiled not fried like pakora’s. This is also one of the traditional recipes of Rajasthan for the winter season. If you really want to taste Rajasthani food then you must read this.
We all Knows Health is Wealth! and to have a healthy lifestyle you need to consume a good amount of protein and Iron.
These following Top 5 Iron and Protein Rich Healthy Recipes will help you to maintain the amount of iron and protein in your body.
Recipe No 1.
Warm Beetroot, Apple, Coconut Fudge.
1 medium-sized beetroot grated
1 medium-sized apple grated
½ coconut grated
2 tsp ghee
1tsp elaichi powder
½ cup powdered sugar
Crushed dry fruits for garnishing
Take a pan, add 2 tsp ghee in it and keep on low flame. Then add grated beetroot, grated apple, and grated coconuts, after few minutes add elaichi powder and allow it to cook. When the ghee starts separating, add sugar powder and allow it to cook till it becomes bit crunchy.
Take a serving dish, (if available can take moulds of different shapes to make a fudge mountain) in that dish put the ready yummy fudge and garnish it with dry fruits and serve hot.
Beetroot acts as blood purifier and natural detoxifier for the human body. It is also rich in folic acid that is essential for regular tissue growth. Also, folic acid is crucial for the development of infant’s spinal cord during the first trimester. The vitamin c in apple are rich in antioxidants, nutrients, and dietary fiber. It boosts your body’s resistance to infection.
Recipe No 2.
Lotus Stem Dry Sabji
1 medium size lotus stem(kamal kakdi)
3-4 tsp gram flour(Besan)
Ghee 2 tbsp
Asafoetida(Hing) a pinch
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili and garam masala powder
Salt to taste
½ tsp dry mango powder
Fresh coriander leaves to garnish
Peel and diagonally cut the lotus stem. Heat some water in a pan, lotus stem to it and allow it to boil. For about 10mins on low flame. Heat ghee in a pan, add gram flour(besan) and roast it for few minutes till it turns little golden brown. Strain the lotus stem in a bowl reserving the remaining water.
Add hing, cumin seeds, coriander powder, red chili and garam masala powder one by one and also salt and mix it little.
Then add boiled lotus stems, mix it well and cook it for a while. Add some of the reserved water and dry mango powder and allow it to cook for 5 more minutes. Add coriander leaves at the end while serving.
Lotus stem looks like a chain like a fence when sliced due to the holes inside the root and tastes similar to coconut but is crunchy like raw potato. It is high in some essential nutrients like vitamin c and potassium.
It helps in healing wounds and making new cells if consumed by children and pregnant ladies. The vitamins in it give energy, keeping your hair, skin, liver, and eyes healthy.
Recipe No 3.
Flax Seeds Raita
1 cup grated bottle gourd
1 cup grated pumpkin
1 cup low-fat curd
½ cup finely chopped mint leaves
½ tsp roasted jeera
½ tsp black salt
2 tbsp roasted and coarsely ground flax seeds
Combine the grated bottle gourd and pumpkin with one cup of water. Cover and cook it on a medium flame for 5mins. Remove it from the flame and allow it to cool. Combine all the ingredients including the cooked pumpkin and bottle gourd in a deep bowl. Refrigerate for one hour and serve chilled
Flax seeds are enriched with fiber, protein, magnesium, calcium, phosphorus and other basic nutrients which are essential for growth in one’s body. Flax seeds are great for women’s health, regular consumption may help reduce menopausal symptoms and helps tackles irregular periods problem.
Recipe No 4.
Vitamin Rich Khichdi
¾ cup broken wheat (dalia)
¼ cup sprouted moong (can use soaked normal moong as well)
1 and ½ tsp oil
1 stick dalchini
1 bay leaf
2 tsp ginger/garlic paste
1 tsp green chili paste
¼ cup chopped onions
½ cup peas
¼ cup chopped tomatoes
2 tbsp dahi
Salt to taste
½ tsp turmeric powder
2 tsp garam masala powder
1 tsp oil
½ cup low fat paneer cubes
Black pepper powder ½ tsp
In a pressure cooker add oil, then add cloves, dalchini, bay leaf and elaichi. Then add ginger/garlic paste, green chili paste and sauté it, then add onion and allow it to fry. Then add the washed and drained broken wheat(dalia) and sauté well.
Then add peas, sprouted moong and chopped tomatoes. Add dahi, turmeric powder, salt and garam masala powder one by one.
Sauté it well and then add 1 and ½ cup water, close the pressure cooker lid and allow it to cook for 3 whistles.
Allow the cooker to cool down and then check whether the dalia is properly cooked or not, if not cooked fully add ½ cup of hot water to it and keep it again on flame for 1 whistle.
Temper the paneer cubes in a pan with a small amount of oil, salt, and black pepper powder. Take the ready dalia in a bowl and while serving to add the ready paneer cubes. Garnish it with coriander leaves.
The vegetables used in this recipe gives the vitamins, paneer and moong sprouts give proteins and the masala’s and curd used in this recipe gives calcium.
Recipe No 5.
Methi, Palak and Besan Muthia
½ cup chopped methi leaves(fenugreek) and ½ cup chopped spinach(palak) leaves
¾ cup besan
½ cup whole wheat flour(gehun ka atta)
1 tsp chili powder
½ tsp turmeric powder
2 tsp sugar
2 tsp oil
2 tbsp finely chopped coriander leaves
Salt to taste
1 tsp oil for tempering
1 tsp sesame seeds(til)
1 tsp Hing
2 chopped green chilies
1 tsp mustard seeds
Combine the chopped palak and methi leaves and add whole wheat flour, chili powder, turmeric powder, sugar, oil, coriander powder and salt in a deep bowl, mix it well and knead a soft dough using enough water. Divide the dough into equal portions and shape each portion into a cylindrical roll.
Arrange the rolls on a greased sieve and steam in the steamer for 10mins. Remove and keep aside to cool it for 10mins. Cut each roll into slices and keep aside. For tempering, heat the oil in a pan, add mustard and sesame seeds, hing and chopped green chilies.
Then add the sliced muthia and mix it well. Keep it in flame for 5 to 10mins, stirring occasionally. Serve immediately with ketchup or green chutney.
The green leafy vegetables are a great source of iron and folic acid, which are must nutrients for mothers to be. The combination of leafy vegetables with besan muthia is a tasty and healthy snack which helps to boost iron and protein intake of body and also helps to build up the hemoglobin level.
INGREDIENTS- 1 medium banana 1 kiwi diced 1/3 cup fresh orange juice 1/2 cup crushed ice Mint leaves for garnishing.
METHOD– Mix banana and kiwi pieces and fresh orange together and blend them in a blender to make a fine paste, then add crushed ice and blend it once again. Kiwi Crush is ready to serve to garnish it with mint leaves.
TIP– One can also add apple and lime if interested. This is a healthy drink good for health full of vitamins and protein. It is a good source of fibre and antioxidants.
2 .STRAWBERRY PASSION MOCKTAIL
INGREDIENTS- 30 my strawberry syrup 4-5 strawberry crushed 30 ml fresh cream 30 ml orange cold drink Few Crushed ice
METHOD– Mix strawberry syrup and cold drink together. Then add crushed strawberries and crushed ice. Garnish it with cream.
TIP– You can make this drink with lychee or kiwi syrup also. It tastes and I smells very good. It is a good source of Vitamin C and Vitamin A.
3 .WATERMELON JULIP
INGREDIENTS- 3 cup fresh chilled watermelon pieces 1 and 1/2 lemon juice Sugar as required 1/4 cup any cold drink Mint leaves for garnishing.
METHOD-Mix all ingredients I.e. watermelon pieces, sugar and lemon juice together in a glass, then add a cold drink and Pudina leaves. To make it more chilled add crushed ice.
TIP– It is one of the best juice which helps to fight with heat and thirst during summer. It provides energy as it contains vitamin A in good quantity.
4. LYCHEE SMOOTHIE
INGREDIENTS- 1 medium size banana diced 2 cup pineapple diced 2 cup Lychee pieces 2/3 cup non-fat yoghurt 1 tap vanilla essence Crushed ice
METHOD-Wrap Banana, pineapple and litchi pieces together on a baking sheet and keep it in a refrigerator for 15mins. After removing them from refrigerator blend it together and make the thick paste, blend it once again after adding yoghurt. Add vanilla essence and honey and place it in a glass. Garnish it with crushed ice and pineapple pieces and serve chilled.
TIP– It is rich in vitamins and very healthy. It helps to reduce hunger.
5 .BLUE PASSION
INGREDIENTS– 5 tbsp blue mapro syrup or any blue syrup 3 scoop vanilla ice-cream 500 ml lemon flavoured soda Crush ice
METHOD-Mix vanilla ice-cream, blue syrup and half lemon soda together. While serving to add half lemon soda, ice-cream and crushed ice.
TIP– This is a beautiful drink, with unique colour which makes a person feel thirsty. You can add any other colour syrup and a combination of two also to make it more attractive. You can add mint leaves to make it more flavour full.
6. GREEN HEAVEN
INGREDIENTS– 1 cup grated muskmelon 4 tbsp khus syrup 1 cup soaked basil seeds(sabja seeds) 1 lemon juice 1 tsp black salt 2tbsp sugar syrup Chilled water crushed ice.
METHOD-After putting crushed ice in a glass, add grated muskmelon, khas syrup, lemon juice, black Salt, sugar syrup and chilled water one by one. Before serving add basil(sabja) seeds.
TIP– It acts as a cooling agent during the summer season. It gives energy to the body and is full of vitamins and fibre.