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RECIPES from Sattvik |
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We bring our readers a sample of the tastes from the Sattvik Traditional Foods and Nutrition Festival 2023, with two delicious and innovative recipes - one from Kashmiri communities, and the other from a chef in Ahmedabad. More to follow in the next issue! |
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"SAPTARANGI PUDLA
by Jayashree Chauhan (Ahmedabad, Gujarat)
Ingredients
1 cup of sama flour (barnyard millet)
3 teaspoon (tsp) of besan (chickpea flour)
3 tsp each of wheat and coconut flour
2 tsp of semolina
Curd
Ginger paste, coriander stems
2 chopped chillies, cumin seeds, salt to taste
Colours
White from grated coconut, good for raising HDL.
Blue from blue pea flowers with anthocyanins and other antioxidants.
Green from mint leaf juice to aid digestion.
Yellow from fresh turmeric, which improves liver function.
Red from beetroot juice and red chilli, good for lowering BP.
Brown from ragi flour that provides umpteen fiber.
Black from activated charcoal and black sesame seeds, which improve the health of the kidney and heart, respectively.
Instructions
Mix all the dry ingredients into curd for a dosa batter-like consistency.
Add ginger paste, coriander stems, two chopped chillies, cumin seeds, and salt to taste.
Spoon mixture into seven different bowls in equal parts.
Mix the ‘colouring’ ingredients into each, and lightly fry into small pancakes.
Glaze these vibrant pudlas with a little oil, and stack them.
Serve with a chutney of chani bor (wild jujube, Ziziphus nummularia Rhamnaceae (Burm. F.) Wight & Arn.).
BUM CHOONTH YAKHNI
(Quince Fruit White Curry Recipe)
by Humeria Mohiuddin Lone (Sheikhpora, Anantnag)
Quince fruit makes for a delicious curry with curd, and is known for its sweet and tangy flavors. It is sometimes called “Quince Fruit Raita”.
Ingredients (Two Servings)
300 g of fresh Quince apples
500 mL of plain yogurt
20 mL of desi ghee/vegetable oil
1 tsp of turmeric powder
4 garlic cloves
1 tsp each cumin seeds, ginger powder & red chili powder
5 green elaichi (cardamom pods)
2 tsp of salt
3 pieces each Almonds, Cashews, and Raisins
Instructions
Peel, core, and dice the quince fruits. Keep in a bowl and sprinkle 1 tsp vinegar / lemon juice to prevent browning.
In a frying pan, heat 1 tablespoon (Tbsp) of vegetable oil over medium to high heat. Sauté the diced quince for 5-7 minutes till slightly golden brown. Transfer from pan back to a bowl, and set aside.
Add 2 Tbsp of vegetable oil to that same pan, and heat on medium. Add cumin seeds and let them sizzle for a few seconds. Add the chopped garlic, red chili powder and salt.
Sauté for about 3-5 minutes, until they are translucent and fragrant.
Stir in the ginger, fennel, and turmeric powder. Cook for 1-2 minutes, stirring constantly to toast the spices.
Reduce the heat to low, and whisk in the plain curd. Add few cardamoms until it’s well incorporated into the spice mixture. Be sure to whisk continuously to avoid curdling. Gradually add the curd stirring well to combine.
Add the sautéed quince fruit slices to the white curry sauce add pieces of dry fruits. Stir to combine.
Cover the skillet and simmer the mixture for about 15-20 minutes or until the quince becomes tender and fully cooked.
Once the quince is tender and the flavors have melded together, remove the curry from the heat. Garnish with fresh cilantro leaves. Serve the Quince Fruit White Curry hot with steamed rice or Indian bread like naan or roti.
Benefits
This balanced meal is rich in vitamins, minerals, fiber, and contains antioxidants, including vitamin C and various phytonutrients. (S.Z. Hussain et al., 2021)
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| Volume No. |
Honey Bee, 35(1)18, 2024 |
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