Methi Mattar Kaju
This traditional North Indian vegetable dish is popular during the cold winter months when both methi and peas are in season and cashews are used to counter the cold.
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Posts in category: Recipes
Ragda Pattice
Recipe: Darshana Muzumdar Serves 4 or 5 This delicious street food is a very popular fast food and snack especially in Maharashtra and Gujarat. Mumbai
Coriander Mint Chutney for Chaat
A few doctors say chlorophyll is king and, like all leafy green vegetables, coriander is also full of it. Coriander is full of antioxidants that have immune-boosting, anticancer, anti-inflammatory, and neuroprotective effects as well as protect your skin from aging and sun damage. Coriander can help reduce unpleasant digestive symptoms like bloating and discomfort often experienced by people with IBS, and also help boost appetite. And most important of all it’s a delicious accompaniment to any meal.
Ragi Laddu or Ragi Ladoo (Finger Millet Sweet Balls)
Recipe: Darshana Muzumdar Makes 10 large lime sized laddus Ingredients Method For the Whole-Food Plant-Based (WFPB) version: This version of the laddu is definitely more
Sweet Tamarind Chutney
Recipe Credit: Darshana Muzumdar Makes one and a half cups Ingredients Method Clean and wash the tamarind lightly. Add a cup full of hot water
Tavsoli/Tausoli (Cucumber Cake)
Tausoli is a simple easy to make snack that is usually made during the monsoons and especially during the festival of Ganesh Chaturthi. Traditionally this dish is made with Malabar cucumbers. A Malabar cucumber or yellow cucumber, dosakai, or sambar cucumber, is a variety of yellow-striped cucumber common in South India. It is oval in shape and is dark green with yellow stripes, has a crunchy, watery, off-white flesh, and a mild, floral taste. Malabar cucumbers are nutritious and are commonly also used in South Indian sambar, curries, and chutneys. In Saraswat cuisine, it is also used to make morning pancakes with rice flour and in sweet idlis.
Kokum Kadhi
Recipe: Gemini Xettigar Makes 1 litre Ingredients For Tempering (optional) Method Optional: Heat oil in an iron tempering ladle. Add mustard seeds, cumin seeds and
Sanjiryo or Sanjori (Sweet Semolina Stuffed Flat Bread)
Sanjori is the Marathi word for the Konkani Sanjiryo. It’s a delicious flat bread that’s stuffed with a sweet semolina stuffing. It’s similar to puran poli and naral poli, but isn’t made as often. Once you make it, you will be tempted to make it more often. Wheat is generally considered an acid-forming food because it produces more acid waste during its metabolism. Wheat provides carbohydrates (mainly starch), fiber, protein (including gluten), B vitamins, vitamin E, and minerals like iron, magnesium, phosphorus, and potassium. Whole grains are richer in nutrients than refined grains, containing significant amounts of dietary fiber and antioxidants. While beneficial for most, wheat can trigger gluten-related disorders in susceptible individuals. Excessive sugar consumption can lead to an acidic environment within the body. An acidic environment triggered by excess sugar can lead to the release of cortisol, a stress hormone, which can contribute to inflammation.
Naral Poli (Sweet Coconut Flat Bread)
Just one cup or around 80 grams of fresh, shredded coconut meat contains almost 300 calories and 27 grams of fat, most of which is saturated fat. Although coconut contains beneficial minerals like manganese that supports enzyme function and fat metabolism, a good amount of selenium, and copper that assists bone formation and supposedly heart health, it should be consumed in limited quantities because of the high amount of fat which is definitely not good for the heart. Most of the saturated fat in coconut is in the form of medium-chain triglycerides (MCTs), which are absorbed intact in our small intestine and used by our body to produce energy. On the other hand, coconut is also rich in insoluble fibre, which doesn’t get digested but helps to move food through our digestive system and aids bowel health. The high fibre also is the reason that we cannot eat too much coconut, which of course is good!
Shengdanyachi Chikki (Peanut Brittle)
Peanuts are a nutrient-rich food, packed with protein, healthy fats, fiber, vitamins, and minerals. There is a good amount of dietary fiber in peanuts, which aids in digestion and promotes satiety. However, they also contain phytic acid, which can reduce the absorption of some minerals. They are relatively low in carbohydrates but are calorie dense and so are a good source of energy, especially for young children. The high content of fat in peanuts, though unsaturated including monounsaturated and polyunsaturated fats (which are considered healthy), removes them from the list of ideal ingredients to manage weight. Peanuts are also rich in various vitamins and minerals, such as niacin, vitamin E, folate, manganese, magnesium, potassium, and phosphorus and in antioxidants like resveratrol, which can help protect against oxidative stress and inflammation. Some studies suggest that certain compounds in peanuts, like niacin, may play a role in brain health and cognitive function. The glycemic index (GI) of peanuts is low: around 14. This means that eating peanuts causes a slow and gradual increase in blood sugar levels, making them a good snack option. However, they are rich in fat so higher consumption of peanuts may add to the causes for diabetes. Peanuts are generally considered to have a near-neutral or slightly acidic pH. Raw peanuts have a pH of around 6.9, which is very close to neutral (pH 7), while roasted peanuts have a pH closer to 6.3, slightly more acidic than raw peanuts but still considered low-acid. While peanuts themselves are not acidic, they are considered “acid-forming” in the body. This means that after digestion, they can contribute to a more acidic environment in the body and should be consumed in limited quantities. Some individuals may experience acid reflux or heartburn after consuming peanuts, particularly those with GERD. This is because peanuts are higher in fat than some other nuts, and high-fat foods can sometimes trigger acid reflux. Jaggery, unlike refined sugar, contains a variety of minerals and vitamins, making it a more nutritious sweetener. It’s a good source of iron, calcium, magnesium, potassium, and phosphorus. Additionally, jaggery provides trace amounts of zinc, copper, and vitamins like A, B-complex, C, and E. The glycemic index (GI) of jaggery is 84.4, which places it in the high GI category. Foods with a high GI are digested and absorbed quickly, leading to a rapid spike in blood glucose levels.