(also called Ras Kheer) is a traditional Maharashtrian sweet dish made by simmering rice in fresh sugarcane juice. It has a rich, caramel-like flavor and a golden hue, often flavored with cardamom and dry fruits.
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.
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
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.
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
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
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.
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
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.
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!
