Misal Pav

 

Ingredients 

Red Chilli Paste

3-4 Byadgi Chillies, soaked in hot water for 10 minutes or until soft

 3-4 Kashmiri Red Chillies, soaked in hot water for 10 minutes or until soft 

 6 Cloves Garlic

Misal

•  ¼ Cup Oil, groundnut, sesame, canola oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
•  ⅛ tsp Hing
•  2 Sprigs chopped Curry Leaves, stem removed
• ¾ Cup chopped Onion, approx 2 onions
•  ½ Cup chopped Tomato, approx 1 tomato
•  ½ tsp Turmeric Powder
• ½ tsp Coriander Powder
• 1 tbsp Misal Masala, sub with goda masala or pav bhaji masala
• 200 Grams Mixed Sprouts
• 3 Cups Water
• 1 ½ tsp Salt
• ¾ tbsp Jaggery
• ⅓ Cup chopped Coriander Leaves
• 2-3 Wedges Lemon
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• Method 

  Red Chilli Paste

  • Grind together soaked red chillies and garlic using a food processor or mixer. You can use 1-2 teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside

  Misal

   Heat oil in a pressure cooker over high heat. Once hot add mustard seeds and allow to splutter. Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for 30 seconds.

Add chopped onions and saute for 1 minute or until fragrant. Add the red chilli paste and fry until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes and misal masala and stir to combine. Cook for 3-4 minutes or until the tomatoes have softened and the oil separates.

Add mixed sprouts and mix to combine. Add water and salt and stir until well mixed. Cover the lid of the pressure cooker and seal with the whistle. Cook on high heat till the 1st whistle and then reduce the flame to low and cook for another 10 minutes. Once done, turn off the flame and allow the pressure to release naturally.

Remove the whistle and lid of the pressure cooker. Turn on the flame to a medium, add jaggery and mix to combine. Bring it to a boil and turn off the flame.

Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan! 

It can be served with poha as poha will soak up all the gravy to make it tasty. 

 

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Thalipeeth

  

 Ingredients

½ cup jowar (sorghum flour)

 

¼ cup atta (whole wheat flour)

 

½ cup bajra (pearl millet flour)

 

¼ cup besan (gram flour)

 

¼ cup rice flour

 

¼ tsp ajwain (carom seeds)

 

¼ tsp turmeric pdr

 

¼ tsp red chilli powder

 

½ tsp cumin powder

 

1 tsp coriander powder

 

1 tbsp sesame seeds

 

1 medium onion or ½ cup finely chopped onions

 

1 tsp finely chopped ginger

 

¼ cup chopped coriander leaves

 

1 green chilli– finely chopped

 

1 tsp oil

 

salt as required

 

¾ cup + 2 to 3 tablespoons water or add as required

oil as required for cooking

Instructions for making thalipeeth dough

take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves and salt in a mixing bowl or pan.  Add 1 teaspoon oil.  Mix everything very well. Then add water in parts and as required. Begin to mix the dough. Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Depending on the quality and texture of the flour, you can add less or more water.

• 
  

making thalipeeth

Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also heat the tawa. Now take a portion of the dough. Roll in your palms and flatten it on the muslin. With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough. Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well. Spread a bit of oil on the tawa. The tawa has to hot. So you can keep it on medium to high flame. Regulate the flame as required. Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa. Now carefully peel the muslin from the rolled thalipeeth dough. Sprinkle some oil in the holes as well as the edges. Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till you the base is golden and crisp. You can brown the base more if you want. Turn over and continue to cook the second side also till you see some brown or charred spots on them. Remove and serve thalipeeth hot. If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way. Serve thalipeeth with white butter or fresh curd and pickle   

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Solkadhi - A Nourishing Drink

  

What is Kokum

 

Kokum, also known as Garcinia indica, is a fruit from the mangosteen family. The plant yields dark red fruits that are both sweet and sour. As kids, we would eat kokum fruits with a little salt.

To make kokum or aamsol, the outer flesh of the fruit is dried in the sun. After drying, it turns a blackish purple color. These dried pieces are sour with a mild sweet aroma.

The natural pigments in kokum give a deep purple-pink color to dishes like this solkadhi. These pigments are anthocyanins, which give kokum its rich color.

 dried kokum

Kokum is used as a souring agent in Goan and Malvani curries, especially fish and prawn curries. It is also used in Maharashtrian, Gujarati and Kerala cuisines. 

Kokum is known to help cool the body and aid digestion. It is also traditionally used to reduce heat-related discomfort.

Earlier, kokum was easily available in the western coastal regions, but difficult to find in other parts of India. Now, it is easily available online across India.

Ingredients

12kokums– dried

1cup water– for soaking

2 cups water– to be added later

1 to 1½ cups coconut milk thick or half-half of thick coconut milk and thin coconut milk

1 to 2 tbsp coriander leaves– chopped, for garnish

salt– add as required

For tempering

1 to 1.5 tbsp oil– any neutral oil

1tsp mustard seeds

1tsp cumin seeds

1 sprig or 9 to 10curry leaves

1generous pinch asafoetida/ hing

2 to 3 small to medium garlic cloves– slightly crushed

1 to 2dry kashmiri chilies– broken and seeds removed

Instructions

Soaking kokum

Rinse kokums lightly in water. Place them in a bowl and add 1 cup water.Soak the kokums in the water for 30 minutes.

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Crushing kokum

After 30 minutes, crush and squeeze kokum completely with your fingers in the water itself. Pour the kokum extract in a strainer. Keep a bowl beneath the strainer. The kokum shreds will collect in the strainer. Press the kokum shreds with a spoon so that the kokum flavors are extracted well.

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Making sol kadhi

Then add 2 cups water to the kokum extract. Next add 1 cup thick coconut milk – either make homemade coconut milk or use the canned or packaged one. You can also add 1.5 cups of coconut milk. Mix very well. Add salt as per taste. Mix again well. Keep aside so that we prepare the tempering.

• 
  

Making tempering

Heat oil in a tadka pan or a small frying pan. Keep heat to a low. Add mustard seeds. Let them crackle. Then add cumin seeds and let them crackle too. Lastly add the curry leaves, dry red chilies (broken and seeds removed), lightly crushed garlic cloves (with or without peels) and a generous pinch of asafoetida powder. You can crush the garlic cloves in a mortar-pestle and set them aside before you prepare the tempering Fry for some seconds stirring often till the garlic turns light golden. Quickly pour this tempering on the kokum and coconut milk mixture. Mix well. Then add the finely chopped coriander leaves to sol kadi and mix again. Serve sol kadhi straight way or refrigerate for a few hours and then serve cold. You can garnish solkadhi with coriander leaves before serving. Do not keep at room temperature as the coconut milk can turn rancid. Do not keep any leftovers in the fridge for the next day and try to consume the beverage on the same day. Coconut milk get rancid easily even after refrigeration for a day, so try to finish the drink the same day.

To make coconut milk: Ingredients: 1 cup grated coconut and ½ to ¾ cup water. Method:

1. Grind the grated coconut with water and squeeze out the thick milk with a strainer.
2. Add the extracted coconut again back to the grinder. Add some water and then make the thin milk. Strain again and squeeze the coconut completely.
3. You can add both the thick and thin milk to the kokum extract.

Tips:

• Make the solkadhi less sour: Simply add some more coconut milk to balance the sour taste of kokum.
• Coconut Milk: Remember to use thick coconut milk and not lite or thin coconut milk. For homemade coconut milk, use the first extract or the first blend. Do not use coconut milk made from coconut powder as this will curdle the coconut milk. 
• Spice Variations: Instead of dry red chillies, you can add 1 green chilli, chopped or slit. Skip out the asafoetida for a gluten-free drink.
• Scaling: The recipe is easily scalable. Make half portion or double the recipe as needed.

 

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Heatwave Hacks: These Everyday Foods Can Help Your Body Stay Naturally Cool

When the heatwave hits, your body does more than just sweat, it struggles to maintain balance. Fatigue sets in faster, dehydration creeps up quietly, and even your appetite changes. While air conditioners and cold showers offer temporary relief, what you eat and drink plays a far more lasting role in keeping your body cool from within.

Nature, in its own way, offers a simple solution: foods that hydrate, soothe, and regulate body temperature. Here’s a closer look at everyday ingredients that can help you stay refreshed and energised, even on the hottest days.

Buttermilk

A staple in many Indian households, buttermilk is more than just a traditional drink; it is a summer lifesaver. Light on the stomach and rich in probiotics, it aids digestion while keeping the body cool.

A pinch of  hing ,roasted cumin or a few mint leaves/ crushed curry leaves can elevate both its taste and its cooling effect. It’s the kind of drink that doesn’t just quench thirst but leaves you feeling settled from within.

Cucumber

Crisp, juicy, and made up of over 90% water, a cucumber is perhaps the simplest way to beat the heat. Whether added to salads, raita, or just eaten plain with a sprinkle of salt, it instantly refreshes.

It helps reduce body heat and keeps you hydrated, making it an effortless addition to your daily meals during summer.

Melons

Watermelon and muskmelon are synonymous with summer—and for good reason. Their high water content and natural sugars make them perfect for hydration and quick energy.

They are light, easy to digest, and incredibly refreshing. A bowl of chilled melon can feel like a mini escape from the heat.

Chia Seeds

Soaked chia seeds expand into a gel-like texture that helps retain water in the body, keeping you hydrated for longer. When added to drinks like lemonade or milk, they not only enhance nutrition but also provide a cooling effect.

They are especially helpful in preventing dehydration and maintaining energy levels throughout the day.

Fennel Tea ( Saunf  Chai) 

While tea is usually associated with warmth, fennel tea works differently. Known for its cooling properties, it helps regulate body temperature and aids digestion.

Sipping it warm or at room temperature can have a calming effect on the system, especially after meals or during late afternoons when the heat feels most draining.

Fresh Coconut Water

Few things feel as instantly refreshing as a glass of fresh coconut water on a scorching afternoon. Light, naturally sweet, and packed with electrolytes, it helps replenish what your body loses through sweat.

It not only hydrates but also prevents fatigue and dizziness—common during heatwaves. Think of it as your body’s natural coolant, working quietly to restore balance.

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Makhana Chaat

 

Quick, easy, and perfect for evenings. Mix roasted makhana with chopped onions, tomatoes, cucumber, coriander, lemon juice, and chaat masala.

 

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Spicy Curry Leaf Makhana

  

 For a flavourful savoury snack. Roast makhana with curry leaves,oil,  salt,turmeric, chili powder, and mustard seeds.

heat oil, add mustard seeds, once it crackles, add turmeric & chili pdr, add finely chopped curry leaves, mix all well for a minute, add makhana ,salt to taste and mix well on low flame for 2-3 minutes for the flavours to be absorbed.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs