Thrive Magazine for Lightrose

Thrive Globalise your Tastebuds

Page 1

Natural dyes or Kumkum powder for sale in Bangalore, India, Matt Logelin, Wikimedia Commons, CC 2.0

CONTENTS LIFESTYLE 3

HOW THE PORTUGESE INFLUENCED INDIAN CUISINE

4

THEORIES AND MANAGEMENT OF AGING: MODERN AND AYURVEDA PERSPECTIVES

5

TURMERIC: THE SKINCARE SECRET FROM YOUR SPICE RACK

6

FESTIVTIES FOR ALL SEASONS IN GUJARAT

8

BOLLYWOOD BEAUTY SECRETS

10

VEGETARIAN SAMOSA CAKES

11

PEA AND PATATO INDIAN SAMOSAS

12

TAMARIND BROTH WITH PURÉED TOOR DAL AND SPICES

13

HOME-ST YLE CHILA

14

ACHARI CHANA PULAO

15

SAVORY MUNG DAL PANCAKES (MASALA CHEELA)

16

INDIAN-STYLE SAMOSA POTPIE

17

KHAMAN DHOKLA

18

LABANIAH (SAUDI MILK AND PISTACHIO CANDY )

19

RED VELVET SNOWBALLS

20

RAW BANANA KACHORI

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HANDVO (INDIAN SAVORY SNACK CAKE)

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RAW BANANA KACHORI

23 2 RAW PISTACHIO CASHEW HALVA Page

peppers, stuffed, Michael Malecki, Flickr, CC BY-NC-SA 2.0

FOOD

Harsha Narayana, IMG_5441, Flickr, CC BY-NC-SA 2.0

until 1961. In particular, Goan Catholic cuisine has a distinct Portuguese flavour.

Further down the coast from Goa is the city of Mangalore, and Mangalorean Catholic cuisine has many similarities with Goan Catholic cuisine. A pork dish common to both is sorpotel (or sarapatel), originally from the Alentejo region of Portugal.

The word ‘sarapatel’ literally means confusion, probably referring to the mishmash of ingredients of pork heart, liver and even pork blood!

Moving to the other side of India, some Portuguese influence can be seen in Bengali cuisine as well.

HOW THE PORTUGESE INFLUENCED INDIAN CUISINE

T

he Portuguese established a colony in India at the beginning of the 16th century. Portuguese India was ruled first from Cochin, and then Goa. Over the next four centuries, Portuguese control spread to various parts of India, mostly along the west coast of the country, but also in the northeast in Bengal.

The Great Buddha of Kamakura_JeremyRasse, CC BYNC-SA 2.0

The Portuguese left a legacy of sweet as well as savoury dishes in India. Kulkuls, or kidyo, are a type of sweet eaten by Goan and Mangalorean Catholics at Christmas.

During this time, the Portuguese left their mark on certain Indian cuisines in two ways: by introducing new ingredients to India – including spices that are seen as an essential part of Indian food today – and by introducing Portuguese dishes that then were adapted to Indian culinary techniques and tastes.

The strongest Portuguese influence was of course in Goa, which Portugal ruled How the Portuguese Influenced Indian Cuisine, Ayesha Saldanha, Global Voices, CC BY 3.0

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THEORIES AND MANAGEMENT OF AGING: MODERN AND AYURVEDA PERSPECTIVES

The aging of the world’s population has profound implications for medical care and health care systems.

According to the United Nations, the number of people worldwide aged 60 years or older will increase from 1 in 10 currently to 1 in 5 by 2050. By 2050, the ratio of people aged 65 years or older to those aged 15–64 years will double in developed nations and triple in developing nations.

Aging is known as “Jara” defined as that which has become old by the act of wearing out “jiryati iti jara”.

It is synonymed as “vardhakya” meaning increasing age. Ayurveda divides human life into—childhood (up to the age 16 years); youth and middle age [from 16 to 60 years (charaka) or 70 years (sushruta) and exhibits progressively the traits of growth (vivardhamana, 16–20 years of age), youth (youvana, 20–30 years), maturity (sampoornata, 30–40 years), deterioration (parihani, 40 years onwards) which gradually sets in up to 60 years]; old age, wherein after 60–70 years the body elements, sense organs, strength, and so forth begin to decay.

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According to Ayurveda, a number of factors determine skin health and youthfulness, and these include proper moisture balance (Kapha in balance), effective functioning of the metabolic mechanisms that coordinate all the various chemical and hormonal reactions of the skin (Pitta in balance), and efficient circulation of blood and nutrients to the different layers of the skin (Vata in balance). The health of the following three types of body tissue are especially reflected in the skin: nutritional fluid (Rasa), blood (Rakta) and muscle (Mamsa). To be effective, an antiaging application has to provide support to all of these areas.

Antiaging treatment includes two types of therapies Urjaskara (promotive) and Vyadhihara (curative).

For vataskin to stay youthful skin care products that can nourish and rehydrate the skin should be used otherwise it may be susceptible to wrinkles and premature aging. Warm oil self-massage and all-natural moisturizers may help.

For pitta skin good sunscreens for protection from the sun, good facial skin oils should be used daily. Tanning treatments and therapies that expose delicate sensitive skin for extended periods of time to steam/ heat should be avoided. For kapha skin a daily warm oil massage and cleansing of skin with gentle exfoliant should be done.

Amila Tennakoon, Ayurveda in Sri Lanka, Flickr, CC BY 2.0.

A

ging is a complex phenomenon, a sum total of changes that occur in a living organism with the passage of time and lead to decreasing ability to survive stress, increasing functional impairment and growing probability of death. There are many theories of aging and skin remains the largest organ of the study. Skin aging is described as a consequence of intrinsic and extrinsic factors.

Since aging process has been experienced by human beings for several generations, the traditional knowledge from various parts of the world provide easy, natural and holistic ways for healthy aging.

Ayurveda, the great Indian tradition also offers conceptual framework on various theories and concepts of aging process. Ayurveda also offers time tested therapies for healthy aging.

Hema Sharma Datta, S. K. Mitra, Rangesh Paramesh, and Bhushan Patwardhan, Theories and Management of Aging: Modern and Ayurveda Perspectives, Hindawi, CC BY 3.0.

The Beauty Closet, Turmeric: the skincare secret from your spice rack + bonus yalmeh beauty product review, CC BY 4.0

TURMERIC: THE SKINCARE SECRET FROM YOUR SPICE RACK

Y

ou might just have heard of this spice that is native to southwest India as it is often used in Indian and Pakistani cuisine, but you may not know that much about all of the wonderful benefits this plant from the ginger family brings to the table.

The plant is harvested for its root or rhizomes every season, and then boiled for up to about 45 minutes; these boiled roots are then dried in extremely hot ovens, followed by a thorough grinding Simon A. Eugster, Turmeric, CC BY 3.0.

into an orange-yellow powder.

This powder is commonly used as a spice in food preparation, for dyeing clothing and other items, and even in condiments such as mustard. India is the largest producer of Turmeric, with names of the spice varying based on the region of the country and language of the area. It has been used in Asia for thousands of years - also for dye, in addition to its medicinal properties.

For starters, Turmeric can help you reduce the signs of aging, essentially turning back the hands of time with this powerful exfoliating agent, but the awesomeness does

not stop there. It can also reduce wrinkles as well and is fantastic in reducing pores too.

When it comes to fighting acne, Turmeric comes to the rescue by helping in reducing the excess oil produced by the skin and actually controlling that oil secretion. If you are looking for healthy and glowing skin, look no further than Turmeric - it is also one of the top organic alternatives to achieving that perfect glow to your skin and can even reduce skin pigmentation too!

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pashminu, Diwali, Pixabay, CC BY 3.0.

FESTIVITIES FOR ALL SEASONS IN GUJARAT

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n Gujarat, every month of the calendar year is enlivened by a number of festivals. These religious, seasonal or tribal festivities are filled with colour, customs, feasting, rejoicing, music and dance. For a visitor, the fairs and festivals of Gujarat offer an opportunity to experience the handicrafts, cuisine, traditions and spirit of celebration that are characteristic of this diverse and culturally-rich state.

While most of the festivals are held on new moon or full moon days, Uttayana or Makar Sankranti marks the start of the northern journey of the sun, and its date, 14th January, therefore remains constant on the international calendar. This is the time of the kite festival. On 14th January, the blue winter sky of Gujarat is brightened Page 6

by a number of colourful paper kites, called the Indian Fighter Kites that are skilfully flown using glass-coated threads called manjha. The rooftops in Gujarat’s cities throng with people who enjoy the kite flying and the competitive atmosphere of ‘kite fighting’.

During this period, Gujarat Tourism organizes the International Kite Festival (IKF) which brings kite enthusiasts from across India and countries with a kite flying tradition to cities like Ahmedabad where they showcase their kites and kite flying skills. January is also the time for the Modhera Dance Festival, when performances of classical and other dances can be watched against the backdrop oldie exquisitely carved 11th century Modhera Sun Temple, illuminated for the festival.

February-March is the time for Shivratri, celebrated with rituals at the many Shiva temples in Gujarat. One of the most important festive events of Shivratri is the Bhavnath Fair near Junagadh.

Holi is a festival held during the March full moon and marks the spring harvest with its promise of plenty. Bonfires are lit to celebrate the victory of good over evil through the burning of a demoness Holika and on the next day, Dhuleti, people rejoice by throwing coloured powder and sprinkling water on each other.

Countless pilgrims visit Dakor on this day for the Fagun Pumima festivities in this temple town.

During the March-April harvest season, there are a number of tribal festivities that occur in Eastern Gujarat like the Dangs Durbar in southern Gujarat, the Ksant Mela near Chhota Udepur in Vatiodara district, and the Chitra Vichitra Fair near Poshina in the northern hills. In August-September, there are a number of fairs of pastoral communities like the Tametar Fair which brings a large gathering of Bharwads to the Trineteshwar temple in Surendranagar district, and the Ravechi Fair which is held Nain Tara and Yamin Raj, Festivities for all seasons in Gujarat, CC BY 3.0

at the Ravechi Temple in Kutch which is especially important for Ka-Festivals in Gujarat which are celebrated with great gusto and religious sentiment promoting unity and feeling of brotherhood.

Festivals like International Kite Festival, Modhera Dance Festival and Saptak Music Festival are unique to Gujarat.

Rabaris, The Tarnetar Fair, is an occasion for betrothal for the colorful Bharwad community. lanmashtami is an important festival in Saurashtra and a large fair commemorates the birth of Lord Krishna at Dwarka. The nine nights of Navratri in September-October, come alive with music and dance.

This is a participatory festival when visitors can take part in the dances. The dance events are extremely colourful, with adults and children wearing brightly hued clothing and artistic ornaments for the nightly performances.

Diwali is one of the most celebrated festivals in Gujarat, and this also marks the beginning of the Hindu New Year in the state. Houses are lit up with wick lamps called diyas and the night sky bursts with spectacular fireworks. In winter. Gujarat Tourism organizes the Rann Utsav, held during the full moon night in the Great Rann of Kutch, an expanse of sparkling white salt-encrusted desert that is stunning in the moonlight.

The significance of Gujarat fairs and festivals is that they take you closer to the rich cultural diversity of the people there. One gets to see the customs, ethics, values and beliefs of the people of Gujarat Besides these, a number of religious festivals of the Hindus, Jains, Muslims and Parsees in the state are held at their respective holy places.

A number of other events are held between November and January like the Ahmedabad Heritage Festival, arts festivals in Ahmedabad and Vadodara, the sports carnival called Khel Mahakumbh, marathons in Ahmedabad and Vadodara, paragliding events at Saputara, and the child-friendly Kankaria Festival during the Christmas holidays at Ahmedabad’s much-loved lakefront.

holi-2416686_1920.jpg, Holi, Pixabay, CC BY 3.0.

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BOLLYWOOD BEAUTY SECRETS

Bollywood Hungama, Indian actress Aishwarya Rai at the Filmfare Awards 2010 nominations bash, Wikipedia, CC BY 3.0

W

hat does it take to get that Bollywood glow?

This year, we are willing to try the beauty secrets that these Bollywood actresses swear by to get fabulous skin and hair!

Aishwarya Rai

Aishwarya drinks warm water with lemon and honey every morning. She drinks eight glasses of water a day and also drinks coconut water which hydrates her skin. Aishwarya enjoys eating fruits and vegetables and is also into yoga and meditation. As a firm believer in natural beauty care products, she cannot travel without carrying her gram flour/ besan with her (which she uses as a cleanser and exfoliator). To moisturise her skin, she uses milk and yogurt.

Bollywood Hungama, Deepika endorses Yamaha scooters, at the hotel ITC Grand Central, Mumbai, Wikimedia, CC BY 3.0

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Deepika Padukone With an athlete background, fitness has always been part of her routine. Deepika is a morning person and a great fitness freak who is up by 5am to run. She also believes in doing yoga outside in nature. In-between shoots, she deducts half an hour of sleep and exercises because it makes her feel great. She is not a fan of facials but indulges in cleaning sessions and gets a body massage once a week.

Deepika loves her South Indian dosas, but eats them without the potato filling, and with mint (pudina) chutney instead of the coconut one. For her sweet tooth, she eats dark chocolate.

The Young Indian Mommies, Beauty secrets of bollywood actresses!!, theyoungindianmommies.wordpress.com, CC BY 3.0

Bollywood Hungama, Karisma Kapoor walks the ramp at LFW 2014, Wikipedia, CC BY 3.0

Karishma Kapoor Karishma eats around six to eight meals a day including two to three egg whites daily. Her main weakness is eating out, but when she does so, she opts for healthy options. She exercises three to four times a week, takes the stairs instead of the elevator and practices yoga. She also loves to take a half hour nap every afternoon. She washes her hair twice a week and gets it trimmed every two months.

Madhuri Dixit

Bollywood Hungama, Madhuri Dixit at the Colors Golden Petal Awards 2012, Wikimedia, CC BY 3.0

Madhuri endorses having a balanced diet. She says, “if you do not take rest you do tend to attract wrinkles so rest with proper exercise is very important�. Her exercise regime also includes kathak.

She vouches for gram flour, honey and lemon for a natural glow.

She emphasizes on massaging your hair regularly with oil before washing it for stronger, thicker and healthier hair.

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EGETARIAN SAMOSA CAKES WITH TAMARIND CHUTNEY Chutney: • • • • • • • • • • •

1/3 cup tamarind pulp 1 1/4 cups boiling water 1/2 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (or use extra cumin seeds instead) 1-inch piece fresh ginger, finely chopped 1/2 teaspoon cayenne 1/3 cup pitted dried dates, finely chopped 3 tablespoons dry-roasted cashews, broken into pieces 3 tablespoons dried grated unsweetened coconut 1 teaspoon sea salt 2 tablespoons fresh parsley, finely chopped

Samosa cakes: • • • • • • • • • • • • • • • • • • • •

2 lbs potatoes (900 g or about 4 large) 3 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/2 teaspoon cumin seeds 1 large shallot or small onion, finely chopped 1 large carrot, diced 1-inch piece fresh ginger, minced or grated 2 to 3 fresh red or green chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 teaspoon sea salt, or to taste 1 cup fresh or frozen green peas 1/4 cup whole wheat or chickpea (besan) flour or more as needed 2 to 3 tablespoons butter or oil for frying

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When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the shallot or onion and carrot, and continue to stir for another 5 to 8 minutes or until the carrots have softened.

6. Now add the ginger and green chilies to the pan and stir for another 2 to 3 minutes. Toss in the turmeric, ground cumin, ground coriander, chili powder, amchoor powder if using, cayenne and salt, and stir for another minute.

7. Transfer this mixture to the mashed potatoes and stir until well combined. Stir in the peas and flour.

Cover and refrigerate for at least 1 hour.

8. When the mixture is cool, shape into small patties. Heat a few tablespoons of butter or oil in a large non-stick skillet over medium heat. When hot, fry some of the patties until golden brown — about 3 to 4 minutes per side. Repeat, adding more oil as necessary to the pan until all of the patties are cooked. Drain on paper towels and serve warm with the chutney.

samosa_cakes_800.jpg, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

Instructions:

1. Start by making the chutney. Place the tamarind in a medium bowl and cover with the boiling water. Let sit for about 1 hour. With your clean fingers (that are about to get dirty), mash and squeeze the tamarind to separate it from any seeds or fibers.

Place a strainer over another bowl, pour in the tamarind water mixture and push hard to get as much of the purée out of the sieve. Scrap off any remaining tamarind from the bottom of the strainer and discard the remains.

2. Stir in the remaining ingredients, cover, and let sit for 2 to 3 hours or longer to let the flavors blend.

3. To make the samosa cakes, begin by scrubbing the potatoes and poking them a few times with a fork. (I left the skins on to preserve those nutrients just under the skin, but you may peel if desired.)

4. Roast the potatoes in a preheated 425° oven until fork tender — about 50 minutes. Alternately, steam or boil them until tender. Let the potatoes cool and then mash along with 2 teaspoons of the sesame oil in a medium large bowl.

5. Heat the remaining sesame oil in a non-stick pan over medium heat.

Makes 12 to 14 cakes.

Vegetarian Samosa Cakes with Tamarind Chutney, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

P

pea and potato samosas with chutney (12), Lisa, notquiteavegan.com, CC BY-NC-SA 3.0

EA AND POTATO INDIAN SAMOSAS

Ingredients: • 4 potatoes, peeled, diced • 2 cups cooking oil • 1 cup frozen peas • 1/2 cup onion • 1 jalapeno, diced • 3 cloves garlic, minced • 1/2 tablespoon ginger, grated • 2 teaspoons seasoned salt, or creole seasoning • 1 teaspoon Tandoori powder • 1 teaspoon black pepper • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1/2 teaspoon turmeric powder • 10 flour tortillas, 9 inch • extra virgin olive oil

Pea and Potato Indian Samosas, Lisa, notquiteavegan.com, CC BY-NC-SA 3.0

• 1/2 cup flour mixed with water to form liquid past Instructions: 1. Peel and dice potatoes into 1/2 inch chunks, bring to boil and cook for about 10 minutes are until potatoes are tender.

Drain, rinse in cold water and set aside.

2. Mix seasoning blend together.

3. In a large skillet over medium heat, add about 2 tablespoons of olive oil. Add onion and jalapeno and cook about 3 minutes, season with 1 tablespoon of seasoning blend and mix well. Add garlic and cook 1 minute more.

4. Add potatoes and remaining seasoning blend. Mash up potatoes slightly, leaving a little chunks. Cook about 5 minutes

more.

5. Remove from heat, add peas, mix well and allow mixture to cool to room temperature.

6. To prepare mango chutney add all ingredients to blender and blend until desired consistency.

7. To prepare green chili chutney, preheat oven to broil, add all ingredients minus cilantro to a baking sheet, mix well, roast for about 10-15 minutes until tomatillos are slightly blackened. Remove from oven, add all ingredients to blender including cilantro and blend well.

8. To prepare samosas, cut flour tortilla in half Using flour/ water paste to seal samosas at every angle.

9. You should have an open cone shape, fill with about 1 tablespoon of mixture. Use flour water mixture to line the inside of cone to press to seal.

10. Make sure to press until the samosas are closed tightly.

Repeat until all samosas are done.

11. Heat oil to 350 degrees and fry samosas for about 2-3 minutes, until golden brown and crispy.

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tamarind_broth.jpg, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

T

AMARIND BROTH WITH PUREED TOOR DAL AND SPICES Ingredients: • • • • • • • • • • •

1/3 cup dried split toor dal (pigeon peas) 2 teaspoons tamarind pulp 4 tablespoons finely chopped cilantro 1 medium tomato, finely chopped 2 teaspoons sambar powder 1 shallot, finely chopped 1 to 2 red or green chilies, minced 1/2 teaspoon asafetida 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt small handful of dried curry

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• • •

leaves, crumbled 2 tablespoons ghee or oil 1 teaspoon brown mustard seeds plenty of fresh cracked black pepper, to taste

Instructions:

1. Thoroughly rinse the toor dal and transfer to a medium saucepan.

Cover with 1 1/4 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the dal is tender, about 30 to 35 minutes. Purée the cooked dal in a blender or use an immersion blender. Set aside until ready to use.

2. Meanwhile, soak the tamarind pulp in 1 cup of hot water for 40 minutes. Drain the pulp over a bowl using a strainer. Push through as much pulp as you can, discarding any seeds and coarse pulp.

3. Pour 3 cups of water into a large

saucepan and stir in the tamarind water, cilantro, tomato, sambar powder, shallot, chillies, asafetida, turmeric, salt and curry leaves.

Bring to a boil, reduce heat to medium, and simmer uncovered, stirring occasionally, for 15 minutes.

4. Heat the ghee or oil over medium heat in a small saucepan. When hot, toss in the mustard seeds, and cook until they turn grey and begin to splutter and pop. Add to the broth, stir, and then stir in the cooked toor dal and black pepper.

5. Serve hot with fresh cooked whie rice or Indian flat breads with papadums on the side.

Makes 4 to 5 servings

Tamarind Broth with Puréed Toor Dal and Spices, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

chickpea flour pancakes and coriander chutney, Tiny Banquet Committee, Flickr CC BY-NC-SA 2.0

H

OME-STYLE CHILA

Ingredients: • 1 cup dried split mung beans • 2 tablespoons basmati rice • 1-inch piece fresh ginger, chopped • 1/2 teaspoon asafoetida • 1/4 cup fresh coriander or parsley • sea salt to taste • small handful of dried fenugreek leaves • 2 fresh red chilies, seeded and finely chopped • dash of cayenne • ghee, butter or oil for frying Home-Style Chila, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

Instructions: 1. Wash the split mung beans and rice in a strainer. Place in a bowl, cover with several inches of fresh water, and let stand for at least 4 hours at room temperature. Drain and add to a food processor 2. blender along with the gin 3. ger, asafoetida, coriander or parsley, salt, fenugreek leaves, chilies and cayenne. Process to a smooth batter, adding a little water or necessary, until the batter is thick but of a pouring consistency.

4. Heat a non-stick pan over medium heat and brush with some ghee, butter or oil. When hot, ladle some of the batter on to the pan, taking care to spread it out as thin as possible

with the bottom of the ladle so that it forms a pancake about 6 - 7 inches in diameter.

5. Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two, and flip again and cook for another minute.

6. Fold and keep warm in a 150° oven while you cook the remaining chila.

Makes 6 pancakes.

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www.flickr.com, Vegetable Methi Pulao by Divya Kudua, (CC BY 2.0)

A

CHARI CHANA PULAO

Ingredients: • • • • • • • • • • • • •

Aam ka achar/ Mango Pickle - 2 tbsp (you can take any choice of your pickle) Soaked and boiled Kabuli Chana (white chick peas) - 1/2 cup Long grained rice (basmati) - 1 cup Pinch of heeng Sliced Onions - 1 large sized Ginger-garlic paste - 1/2 tsp Turmeric powder / haldi - 1/2 tsp Chili powder - 1/2 tsp Garam masala - 1/2 tsp Salt to taste Melted ghee - 2 tbsp Water - 2 cups For the Garnish - 2 tbsp chopped coriander (dhania)

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Aromatic Dry Herbs: • • • • • • • •

Bay leaves - 2 no Star anise - 2 Fennel seeds / saunf - 3/4 tsp Mustard seeds / rai / sarson - 3/4 tsp Nigella seeds / kalonji - 3/4 tsp Cinnamon stick - 1/2 inch Black cardamom / badi elaichi - 1 Cumin seeds / jeera - 3/4 tsp

6.

7.

8.

9.

10.

pickle paste, mix well and cook on a medium flame for 1 minute.

Add the rice, mix well and cook on a medium flame for 1 minute.

Add the 2 cups of water, mix well and pressure cook for 2 whistles.

Allow the steam to escape before opening the lid.

Fluff with a fork when it’s done.

Serve hot garnished with coriander.

Instructions:

1. Clean, wash and soak the rice for 15 minutes. Drain and keep aside.

2. Heat the ghee in a pressure cooker, add the bay leaves, fennel seeds, mustard seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and sauté on a medium flame for a few seconds.

3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes, sauté till translucent.

4. Add the ginger-garlic paste, sauté till the raw smell disappears.

5. Now add the boiled Kabuli Chana, turmeric powder, chilli powder, garam masala, salt and the prepared

www.jollyhomemaderecipes.com, Achari Chana Pulao by Jolly Makkar (CC BY-NC 4.0)

S

Dosa - Yes Gees Dosa Idli Batter, Alpha, Flickr, CC BY-NC-SA 2.0

LA)

AVORY MUNG DAL PANCAKES (MASALA CHEE-

Ingredients: • 1 cup split skinless mung dal • 1/2 cup plain whole fat yogurt • 2 tablespoons coriander seeds • 1 tablespoon fennel seeds • 1 teaspoon sea salt • 1/2 teaspoon asafetida • 1/4 teaspoon turmeric • 1/3 cup water • 4 dried whole red chillies, or to taste, crushed • 1/2 cup melted ghee or olive oil Instructions: 1. Rinse the dal thoroughly under cold running water, then place in a bowl and cover with water so that there are several inches of water above the dal. Soak for at least 3 hours or overnight, then drain and discard the soaking water.

2. Put the soaked dal in a food processor or blender and Savory Mung Dal Pancakes (Masala Cheela), Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

blend for a couple of minutes, stopping now and then to push the dal down with a spatula.

Add the yogurt, coriander and fennel seeds, salt, asafetida and turmeric and blend for another minute. If necessary, add 3. enough water to make the bater thickish, like a lightly whipped cream. Transfer the mixture to a bowl and stir in the crushed chillies.

4. Preheat a 10-inch frying pan or cast-iron pan over medium-low heat for 2 to 3 minutes. Sprinkle a few drops of water on the pan to test the temperature — if it is just right, the drops will dance and sputter before vanishing. If the drops vanish right away, turn down the temperature slightly, or if the drops just sit on the surface before boiling, turn up the temperature slightly. Brush the surface with a light film of melted ghee or olive oil.

5. Scoop 1/4 cup of the batter and place on the middle of the pan. Wait a few seconds, then place the bottom of a ladle or large spoon in the centre of the

batter and spread it outwards in a continuous spiral, pressing lightly, until you have a thin round or oval pancake about 8 inches in diameter. Cook for 1 minute, then drizzle a teaspoon of the ghee or olive oil over the surface and around the edges of the pancake.

6. Cover the pan and cook for 3 to 4 minutes until small holes 7. appear on the top of the batter and the bottom is golden to reddish-brown. Loosen the edges with a spatula and turn the pancake over. Fry, uncovered, for another minute or so, then flip over once again, fold the pancake in half and slip it out of the pan on to a warming plate or into an oven preheated to 150° while you repeat the process. Repeat the water sprinkling to test the temperature and brush the pan with more ghee or oil before adding each 1/4 cup of batter.

Serve hot, or store wrapped in aluminum foil and reheated in a 350° oven. Makes 9 to 10 eight-inch pancakes.

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I

NDIAN-STYLE SAMOSA POTPIE Filling: • • • • • • • •

2 teaspoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, finely chopped 1 small carrot, diced 1-inch piece fresh ginger, finely chopped 1 clove garlic, minced 2 to 3 hot chillies, seeded and finely chopped

Vegetables: • • • • • • •

1 large tomato, finely chopped 1 small bunch fresh spinach, trimmed and roughly chopped 1 large potato, roasted or boiled, peeled and cubed 1 cup fresh or frozen peas, lightly steamed or gently boiled for a few minutes 1 1/4 cup cooked chickpeas (1/2 cup dried) 1/4 cup fresh parsley, trimmed and finely chopped small handful of fresh basil, finely chopped (optional)

5. While the dough is chilling, prepare your filling. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard seeds and cumin seeds and cook, stirring frequently, until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and fry, stirring often, until the onion begins to soften, about 5 minutes. Add the carrot to the pan and cook for another 5 to 7 minutes.

Now add the ginger, garlic and chilies, and cook for another few minutes.

6. Next come the spices. Add the ground cumin, coriander, paprika, chili powder, chat masala (if using), turmeric, cayenne, asafetida and salt, and stir for 1 minute.

7. Now add the tomato and continue to stir for a few minutes to thicken. Add the spinach, a handful at a time, until wilted. Gently stir in the potato, green peas, chickpeas, parsley and basil if using, and gently simmer on medium-low heat.

8. In a small saucepan, melt the butter or heat the oil over medium-low heat.

When hot, whisk in the flour and keep stirring until browned — about 3 minutes. Turn up the heat slightly and whisk in the coconut milk or yogurt.

Simmer, whisking occasionally, until the mixture thickens — about 3 to 4 minutes. Whisk in the garam masala and transfer the mixture to the cooked vegetables and chickpeas. Simmer for another few minutes to blend the

9.

10.

11.

12.

flavors. Remove from the heat and let cool for a bit.

To finish, roll out half of the dough into a 12-inch circle, roughly 1/8-inch thick. Gently fold the pastry in half and transfer to a 9-inch pie plate. Do not stretch the dough, but carefully press the round into the dish so that the sides are lined and you have some overlap. Trim excess dough so that about 1/2-inch remains to make up the crust.

Transfer the filling to the lined pie plate, spreading the mixture out evenly.Roll out the second round of dough and place on top of the pie. Press together the bottom and top layers of the pastry and trim off any excess. Fold the top layer of dough over and under the bottom layer, press firmly together and flute the edges. Cut 4 to 5 slits into the top of the pastry.

Bake in a preheated 425° oven for 30 minutes. At this point, remove from the oven and cover the outer layers of the crust with some foil wrap so the edges don’t burn. Return to the oven and bake for another 15 to 20 minutes or until the top of the pie is golden brown.

Let the pie cool for 10 to 15 minutes before serving.

Makes 6 servings

Sauce: • • • •

2 tablespoons butter, ghee or oil 2 tablespoons chickpea flour (besan) or unbleached white flour 1 1/4 cup coconut milk or plain whole fat yogurt 1/2 teaspoon garam masala

Instructions:

1. Begin by preparing your pie crust.

2. If you are making the butter crust, combine the flour, salt and baking 3. powder in a large bowl. Working quickly, cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces.

(Alternately, grate the butter into the mixture.) Gradually sprinkle 6 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add a little more ice water or some vodka. You don’t want the dough to be too sticky.

4. Divide the dough into two pieces and roll into balls. Wrap in plastic wrap.

Chill in the refrigerator for 30 minutes.

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Mmm... mini pies, jeffreyw, Wikimedia Commons, CC BY 2.0 Indian-Style Samosa Potpie, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

Instructions: 1. Heat a non-stick pan and dry roast all the above-mentioned ingredients except nutmeg powder, turmeric powder, dry ginger powder till nice aroma comes.

2. Don’t over-roast the spices as it may affect the taste. Remove from the heat and allow to cool.

3. Note: If you are using a cinnamon stick, roast it also with above ingredients or simply add cinnamon powder preferably while blending.

4. Grind roasted spices in a mixer to coarse powder. Add nutmeg powder, cinnamon powder, turmeric powder, dry ginger powder to it & grind again to smooth powder. Remove and keep aside.

5. Allow to cool and store in an airtight container.

www.jollyhomemaderecipes.com, Tandoori Masala by Jolly Makkar, (CC BY-NC 4.0)

T

ANDOORI MASALA

Ingredients: • Nutmeg powder - 1 teaspoon • Kasoori methi or Fenugreek seeds - 2 teaspoon • Cinnamon powder / sticks - 1 teaspoon • Cloves - 2 teaspoon • Cumin seeds - 3 tablespoon • Coriander seeds - 4 tablespoon • Black peppercorns - 2 teaspoon • Black cardamom - 2 teaspoon • Green Cardamom - 2 teaspoon • Dry Ginger powder - 1 teaspoon • Dry Red chillies - 4-5 • Turmeric Powder - 1 teaspoon Page 17

L

finely • 4 C full cream milk powder • Extra whole pistachios for garnishing

bined.

3. Gradually add the rest of the milk powder and stir until a stiff dough forms. Add more milk powder if necessary.

Instructions: 4. Form the dough into small 1. Place sugar, water, lemon juice, smooth balls. amounts of cardamom, and saffron in a dough.) Garnish by pressing medium saucepan. Stir and one whole shelled pistachio into each ball. Keeps well in bring to a simmer over medium heat low heat for 4 minutes an airtight container in the or until it turns into a thick refrigerator or freezer for up to syrup. Remove from heat and one week. set aside to cool.

2. Add 2 C of milk powder and chopped pistachios to cooled syrup and stir until well com-

20160616_164705.jpg, Bibi Maizoon, Calmly Cooking Curry, CC BY-SA 3.0

ABANIAH (SAUDI MILK AND PISTACHIO CANDY) Ingredients: • 1 C sugar • 1/2 C water • 1 tsp lemon/nimbu juice • Seeds of 5 green cardamoms/ elaichi, ground finely • 8 to 10 strands of saffron (optional) • 1/4 C pistachio nuts, chopped Page 18

Labaniah (Saudi Milk and Pistachio Candy), Bibi Maizoon, Calmly Cooking Curry, CC BY-SA 3.0

2016-12-02 16.52.54.jpg, Lisa Turner, Lisa’s Kitchen, CC BY-SA 3.0

R

ED VELVET SNOWBALLS

Ingredients: • 1 C butter or margarine, at room temperature • 1/3 C cocoa powder • 2 tsp baking powder • 1/4 tsp salt • 1&1/2 C powdered sugar • 1 TBS red food coloring • 1 tsp vanilla • 1 tsp white vinegar • 2&1/2 C flour • 1 C powdered sugar for rolling Instructions: 1. In a large mixing bowl combine, butter, cocoa powder, baking powder, salt, powdered sugar, red food coloring, vanilla, and vinegar. Beat until thoroughly mixed.

2. Add flour to butter mixture 1/2C at a time and continue beating at low speed. The dough will look a bit crumbly at first but will come together Red Velvet Snowballs, Lisa Turner, Lisa’s Kitchen, CC BY-SA 3.0

after a few minutes of mixing.

The dough is properly mixed when it pulls away from the bowl and the beater(s). If your dough is still crumbly after 5 minutes of mixing please see “Helpful Hints” below for a tip on how to fix it. I’d advise chilling the dough covered with cling wrap or in a sealable plastic bag in the fridge for at least 4 hours or overnight.

Chilling the dough not only makes for prettier cookies and a dough that’s easier to handle but makes for better flavor also. This dough will also keep well in a sealed plastic bag or container in the freezer for up to a month.

3. When ready to bake preheat oven to 325F/175C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats.

(You could also roll tablespoonfuls of dough into balls and press them down lightly on the lined baking sheet if you don’t have a scoop.) Place the balls of dough about 2 inches apart as they do puff up

a bit.

4. Bake cookies for 20 to 22 minutes or until evenly browned on the bottom. Remove cookies from baking sheet with spatula and place on wire rack to cool. If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

5. If you like, roll cookies in powdered sugar while still warm.

Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

Helpful Hints: If in step 2 the dough still remains crumbly add a teaspoon or two of vegetable oil. This usually fixes the problem. Unfortunately due to variations in humidity, varying water content in butters, and moisture content of different flours sometimes you have to adjust the amount of fats/oils to get the correct consistency of dough.

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to heat.

3. For preparation Dhokla, Take a bowl mix gram flour, sooji (semolina) and water. Make it into a lump free thick batter.

4. Add salt, sugar, ginger-green chilli pastes and curd. The below batter pic is little thin add 1-2 tbsp. of Besan in it, mix well and make it like a thick batter.

5. Add Eno in the batter and stir in one direction, for approximately 1 minute. You will notice its size would increase to almost double.

6. Mix well and keep it aside for 1/2 an hour.

7. After the plate is heated, pour the batter in the plate.

8. Place the plate in steamer and steam it for 15-20 minutes in a low flame.

9. After 15 minutes, insert a knife or a toothpick into Dhokla, if the knife will come out clean, then its ready. If it is not clean, steam for 5 minutes more.

10. Heat oil in a kadai/pan, splutter mustard seeds, green

commons.wikimedia.org, Home-made Dhokla by Rohkya, (CC BY-SA 4.0)

HAMAN DHOKLA

Ingredients: • Gram Flour / Besan - 1 cup • Sooji - 1 tbsp.

• Sugar - As required • Ginger-chilli paste - 1 tbsp.

• Lemon - 1 packet • Oil - 2 tbsp.

• Salt to taste • Water • Mustard seeds - 1 tsp • Slit Green chillies - 2 nos • Curry Leaves - 5 - 10 • Chopped Coriander leaves - 1 tbsp.

• Oil - 2 tbsp.

• A pinch of Hing • Water - 1/2 cup • Sugar - 1 tbsp.

Instructions: 1. In a deep pan/ kadai, pour 2 glasses of water.

2. Take round plate and add 1 spoon of oil in it. Keep the plate on the pan and allow it Page 20

chillies, add curry leaves, a pinch of hing and sauté for few minutes.

11. Add 1/2 cup of water and sugar, bring to a boil. Let it cook for a minute on a medium flame. Your tempering is ready, pour it over the Dhokla’s and toss gently until each Dhokla is coated well with tempering.

12. Garnish with chopped coriander leaves. Your Dhokla is ready. Cut it into 1-inch pieces and serve with tamarind chutney.

www.jollyhomemaderecipes.com, Khaman Dhokla Recipe

by Jolly Naidu, (CC BY-NC 4.0)

•

www.6bittersweets.com, Handvo (Indian Savoury Snack Cake) by Xiaolu, (CC BY-NC 3.0)

H

CAKE)

ANDVO (INDIAN SAVORY SNACK

Ingredients; to soak overnight: • • • • • • •

4 Tbsp. plus 1 tsp (61 g) rice 4 Tbsp. plus 1 tsp (35 g) brown rice flour 4 Tbsp. plus 1 tsp (61 g) split mung bean lentils [Optional] 4 Tbsp. plus 1 tsp (61 g) split Bengal gram lentils 4 Tbsp. plus 1 tsp (61 g) husked black gram lentils 3/4 cup plus 1 Tbsp. (200 ml) vegan buttermilk, and more if needed [Recipe follows] About 3 tsp freshly squeezed lemon juice, from 2 small lemons

• • • • • •

Seasoning: • • •

• • •

1 Tbsp. grated ginger 2 green chillies, chopped, or per taste 5 garlic cloves, or per taste, crushed lightly and peeled 3 Tbsp. cilantro (coriander) leaves, finely chopped.

1/8 tsp asafoetida (hing) 4 to 5 Tbsp. vegetable or any neutral oil

www.6bittersweets.com, Handvo (Indian Savoury Snack Cake) by Xiaolu, (CC BY-NC 3.0)

1 tsp black mustard seeds 1 tsp white sesame seeds 1 sprig of curry leaves

Garnish: • •

2 Tbsp. chopped cilantro (coriander) leaves Fresh grated coconut [Optional]

Instructions: 1.

2.

Spice Mix: • • •

1 cup grated bottle gourd/zucchini, loosely packed 1 level tsp gluten free, aluminium free baking powder A pinch of baking soda 1/8 tsp turmeric powder 1/4 tsp red chilli powder [optional] Salt to taste 1 Tbsp. sugar

3.

4.

Prepare the tin (if you are baking): Heat a shallow wok. Add a Tbsp. of oil.

When hot, add the mustard seeds. When they splutter add sesame seeds. Stand back! Sesame seeds tend to jump about as they splutter. When lightly golden, remove wok and immediately add curry leaves.

Pour this into your cake tin. Using a halfcut potato rub the hot oil and seasonings all over the bottom of the pan. Also grease the sides with the same oil. Set aside.

Soak the rice and lentils together overnight in sufficient water. Next morning drain the water, rinse till water runs clean, drain, and grind to a paste.

5.

To grind add 1/4 cup of the prepared buttermilk or more if needed, a tablespoon at a time.

6. Stop the motor in between and push the lentils down the sides so that the blend is even.

7. The batter should resemble pancake batter so try and add buttermilk sparingly.

You can increase the liquid towards the end if needed.

8. Pour into a mixing bowl. Add the grated bottle gourd or zucchini. Set aside.

9. Run the ginger, green chillies, and garlic cloves together in a mixer or just pound together in a mortar. Add to the batter along with coriander leaves. Heat 2 Tbsp. of oil and add asafoetida to it. Pour this into the batter.

10. Add turmeric powder, salt and sugar.

Mix the batter well. If thick adjust with more buttermilk till it attains the consistency of pancake batter.

11. Add baking powder and a pinch of baking soda. Mix first in figures of eight and then beat well so that the seasonings and leavening agents are uniformly distributed. Taste and check the salt.

Oven Method: 1.

2.

3.

4.

Pre-heat oven to 180 degrees C [350 degrees F].

Pour batter into the prepared pan Bake at 180 degrees C [350 degrees F] till the top starts browning, about 35-40 minutes.

Remove and cool in pan for ten minutes before slicing.

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commons.wikimedia.org, Raj Kachori by Puneet vivid (CC BY-SA 4.0)

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AW BANANA KACHORI

Ingredients:

* Raw banana: 2no. * Salt: 1 teaspoon * Chat masala: 1 teaspoon * Red Chili powder: 1 teaspoon * Saunf (funnel seed):1 teaspoon * Coriander leaves: 20-30 gm * Kalongi: 1/2 teaspoon * Oil: 1 table spoon * For dough (outer layer): * Maida (refined flour):2 cups * Ghee/Oil: 125-150 ml * Ajwain (thymol seed):1 teaspoon * Salt: 1/2 teaspoon * Oil: for deep frying

Instructions:

1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

2. Take a wide vessel/food processor, Pour Maida, salt, Ajawin and ghee.

Mix well by rubbing between palms.

3. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

4. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters,

Page 22

5. Add grated banana stir and fry (keep it stirring otherwise it may burn).

6. Add salt, chat masala, red chili powder and fresh coriander leaves; stir continuously and fry for couple of minutes and put aside the stuffing.

7. Take dough, make lemon size balls.

Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.

8. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.

9. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.

10. Deep fry the kachori on medium low heat.

11. After they start to puff; slowly turn over. Fry till it becomes golden brown.

12. Now, mouth-watering kachori is ready to eat with green chutney and sauth (tamarind chutney).

Note:

Fry Kachori on low heat for optimum results.

http://indiancookingmanual.com, Raw banana kachori by Nag Ratna Sahu, (CC BY-NC-SA 4.0)

halva1, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

R

AW PISTACHIO CASHEW HALVA

Ingredients: • 1/2 cup raw pistachios • 1/4 cup raw cashews • 1 cup sesame seeds • 1/4 cup tahini • 1/4 cup raw honey • 1 teaspoon vanilla • pinch of sea salt

halva_detail, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

in the refrigerator for 20 minutes before serving.

4. Store any remainders in the refrigerator in a covered container.

Instructions: 1. Process the nuts in a blender or food processor until coarse.

Transfer to a medium bowl.

2. Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined.

3. Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill Raw Pistachio Cashew Halva, Lisa Turner, Lisa’s Kitchen, CC BY 2.5 CA

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Arian Zwegers, Junagadh, Bahauddin Makbara, Flickr, CC BY 2.0

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