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The Food story of Holi

Like all festivals in India, Holi too has its traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement as they blend Maharashtrian, Punjabi, Rajasthani, Gujaratis, and many other cuisines.

Here are some Guilt Free Recipes to help you eat your heart out and enjoy the festival with great happiness!

  1. Guilt Free Puran Poli
    Calories: 200 per serving size
    Benefits: less acidity, light to digest, tasty cereal-based roti
    Best time to consume is at Lunch.

Puran Poli in Maharashtra is the most savoured sweet stuffed roti or paratha which is the heart of most traditional functions. Mostly made by chana dal, it is the most relished dish. But with changing time and calorie needs there is a great discomfort in relishing this traditional “Desi delicacy”. It is said that in this transition season digestive fire weakens so go for moong dal instead of chana dal. So here is a quick and lip-smacking fix to the traditional Puran Poli.

Puran Poli

Moong dal Puran Poli (Guilt free)
Ingredients
For the stuffing:

  • Moong dal (Yellow): 1 cup Moong Dal
  • 2 cup Water
  • 1 cup Granulated Sugar or organic Jaggery powder
  • 1 tsp Cardamom-nutmeg, powdered.
  • 1 pinch saffron

For the Covering:

  • 1 cup Wheat flour
  • ½ cup rice flour + semolina(fine)
  • Pinch of salt, turmeric
  • ½ cup milk + water
  • ½ tablespoon oil

Recipe:
Dough- Take a large plate add the flour, semolina in the plate, add salt, turmeric. Start adding the milk plus water milk slowly to the flour mix to turn to soft pliable dough. Let it rest for 1-2 hours.
Stuffing: In a heavy bottom cooker, take 2-3 cups of water, wash the moong dal and add to it, give 2-3 whistles. Once the whistles are done and the cooker is cooled. Open the cooker and add the sugar/jaggery as per your liking and start the flame, on a low flame keep cooking the mixture until the cooked dal solidifies, keep stirring continuously. To test the Puran, take a small mixture in a spoon, let it cool and try to make a small ball of the same, if it solidifies it is done. Now remove from flame and add to a traditional sieve and try to sieve the Puran to give a soft, fine paste or stuffing.

Puran poli:
Now take the Puran divide in 10-12 medium sized balls. Take the dough and divide it in the same way. On a wooden base or marble base (Polpat-latane) put a lot of rice and wheat flour mix. Take the dough, take the puran ball and cover the dough closely to the puran ball. Make a stuffed ball just like a stuffed paratha. Apply a little more flour mix and place the dough and puran ball on the flat base and start rolling into a round shape with slow and steady movement of your latane (rolling pin). Heat a flat based pan (roti tawa) on a medium flame. When the tawa is hot enough, place the stuffed roti or poli on the tawa. Gently keep moving the Puran poli from one side to another as it gets a roasted texture and flavor. Serve warm with a cup of saffron and cardamom infused milk or home-made ghee.

2. Healthy Katachi Amti
Calories per katori: 100 calories
Benefits: Less acidity, warm appetiser
Best time to consume: Lunch.

Katachi Amti

Amti is traditional Maharashtrian liquid-based Dal most cooked and relished with Rice and Puran Poli on the day of Holi. Simple yet tasty it is most relished.
Moong dal based puran and its Katachi amti
Ingredients:

  • Moong dal puran (as per above recipe of Puran in Puran poli)
  • Water: 2-3 cups to make liquid consistency

Home-made garam masala: Dry roasted cumin seeds, coriander seeds, 2 cloves, 1 small stock dalchini, 2 black cardamom, shahajeera seeds, 2-3 pods black pepper, fenugreek seeds. Roast them well on a non-stick and then grind them into a fine powder.

  • Kokum: 2-3, radish/drumstick (optional)
  • Fresh coconut: 2 tablespoons,
  • Hing: ½ tsp, turmeric: ½ tsp, red chilli powder: ½ tsp, sesame seeds ½ tsp
  • Fresh coriander: 2 tablespoons.

In a heavy bottom vessel. Take the remaining puran water and 1 leftover ball of puran and add water to the mixture. Put in the heavy bottom vessel and start to boil. To this add boiled drumstick or raw radish cubes, salt and kokum. In a non-stick small pan, add oil to this, add mustard and cumin seeds, let splutter, to this add turmeric, red chilli powder, home-made garam masala, sesame seeds, fresh coconut and fresh coriander. Add this tadka to the boil dal mix and let it simmer on a slow flame. Your delicious Katachi amti (Dal) is ready to serve with the Puran poli with ghee and Rice with ghee.

3. Solkadhi or Kokum saar
Calories per katori: 50 calories
Benefits: Pittashamak, cooling appetiser
Best time to consume: Lunch/Dinner/Snack time.

Solkadhi or Kokum saar are the most relished and appetising liquid-based beverages. It is the most cooling and light to digest drink. Most relished with warm pakodas, bhajiyas and snack items.
Ingredients:

  • Kokum: 10 in numbers
  • Coconut water: 1 glass
  • Coconut milk: 2 tablespoon
  • For tadka: ghee, cumin seeds, hing, ginger, garlic, fresh coriander or mint leaves, salt: black salt to taste

In a heavy bottom vessel boil 3-4 cups of water and bring it to a bubble. Switch off the gas and add the kokum pellets to the boiling water. Cover and keep aside for some time.

Solkadhi or Kokum saar

Once a light pink color starts to develop, take the mix and sieve it and remove the kokum while straining the liquid. To this cool liquid add either Coconut water or coconut milk according to your wish. In a non-stick vessel, make tadka using ghee, cumin seeds, hing, ginger and garlic. On cooling add this tadka to the Kokum mix and add salt to taste. Decorate with freshly chopped coriander and mint leaves. Serve at room temperature. Your refreshing coolant to enjoy your snacks at the Holi Party is ready.

4. Refreshing Thandai
Calories per small glass: 100 calories
Benefits: Refreshing, energising, appetising cooling drink, heavy to digest
Best time to consume: At snacks time only 1 small glass is best advised.

Thandai

Ingredients:

  • Cow Milk: 500ml
  • Water: 1 cup
  • Almonds: 6-10 soaked
  • Poppy seeds: ¼ tsp
  • Manukas: 5 soaked.
  • Subja seeds: 1 tsp soaked.
  • Rose petals (organic eatable rose petal): from 1 Rose.
  • Rose water: 1 tsp
  • Saffron: 4-5 strands
  • Cardamom and nutmeg powder: 2 tablespoons
  • Sugar: 2 tablespoons

Soak overnight almonds, poppy seeds, and manukas in a glass vessel. In a grinder take all the soaked ingredients and grind into a fine paste. Bring milk to boil in a pan and add the saffron strands. Mix well. Add sugar and simmer till the sugar melts. Grind the 3-4 rose petals to a fine powder. To give it a nice yellow tint, add the saffron strands and the water in which it was soaked, this will accentuate the taste and aroma of this drink. Add the grinded paste to the milk along with some cardamom-nutmeg powder. Mix well and simmer for 2 to 3 minutes. Turn off the flame and keep it at a normal room temperature. Then refrigerate it for 2 to 3 hours. Garnish it with some crushed rose petals, saffron strands and soaked sabja seeds. Serve chilled with some delicious snacks like cucumber or palak bhaji
We at Nadi Tarangini believe that natural foods are the key to maintaining good health and we always try to suggest the use of the best natural ingredients in a wholesome and natural way!!! So “Stay Desi, Eat Healthy”.

Happy Holi!! Stay safe and play safe!

Author: Mrs. Shruti Prashant Kulkarni
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)
Credits- Vaidya. Tejaswini Sameer Bhale
Nadi Pariksha domain expertise

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HOLI: Festival of colors and bonding!

Millions of Indians and South Asian countries mark the arrival of spring with the festival of colors, joy, and renaissance named Holi. Holi is a way of announcing the end of colder days and the beginning of warmer days. It is celebrated on the last full moon of the year.
Holi is a part of the regimen for the season of Vasant (spring), the arrival of warmer days. These days, the temperature rises, along with the increasing humidity, melts the Kapha Dosha (phlegm) in the body and can lead to many Kapha-related diseases. The rituals of the festival aim to restore the three doshas to their balanced state.

The highlights of Holi are Day 1: Holika Dahan (celebrated at night), Day 2: Dhuli Vandan (enjoying with colors). In many places of Maharashtra, the 5th day from the day of Holi i.e., Rang Panchami is celebrated with colors.

Holika Dahan signifies winning over demons, rising to a new dawn by scarifying your sins and deeds in the “Pyre of wood-Holika” as per ancient Hindu Mythology.
Like all festivals in India, Holi too has its own traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement.

Holika Dahan

The most famous in the lot are Puran Poli (traditional Maharashtrian sweet stuffed paratha), Katachi amti (dal-based Maharashtrian stew), Ghujiya (North Indian sweet and savory fried wheat para), Malpua (sweet-dal based delicacy), Khasta kachori (dal based savory item), etc. The food delicacies are helpful in dehydration-related problems caused by sudden temperature rise.

Dhulivandan (RT.Com)

Dhulivandan is mostly associated with the celebration of colors. Traditionally, Holi was celebrated with dry colors known as ‘Gulal’, which were prepared naturally from flowers and other products that had dyeing properties. Color powders were traditionally prepared from Ayurvedic herbs like Neem (Azadirachta indica) and Henna (Lawsonia inermis) for green, Kumkum and Raktachandan (Pterocarpus santalinus) for red, 

Haldi (Curcuma longa) for yellow, Jacaranda flowers for blue and herbs like Bilva (Aegle marmelos), Amaltas (Cassia fistula), Marigold (Tagetus erecta), etc. Applying these color powders reduces Kapha dosha and Kapha-related skin problems due to seasonal changes.

The biggest highlight of the Dhulivandan menu is the lip-smacking Thandai (milkshake or smoothie with traditional herbs and dry fruits) and Jal-jeera (a cooling drink from cumin seeds). These drinks provide proper hydration and nourishment to the body. They are helpful to the body for acclimatizing to seasonal changes.
Indian festivals have very scientific and logical rituals and traditions associated with the maintenance of health. Understanding and adopting these rituals in day-to-day life is very important for maintaining good core health.

Here are some tips for celebrating healthy Holi –

  1. Use natural, non-synthetic colors for Holi. Take care of your skin while playing Holi.
  2. Limit your playtime too. That way you can prevent the risk of health problems like cough, cold, headache, etc.
  3. Ensure that your body cools down to room temperature before taking a bath.
  4. After a shower, moisturize your body well and put on comfortable clothes.
  5. Make sure to eat healthy food. Don’t consume extra spicy food along with cold drinks and ice creams.

Thandai

Celebrate this festival of colors with your loved ones and stay tuned for some delicious healthy Holi recipes.

New post coming up TOMORROW!!

Author:
Dr. Gayatri Kulkarni – Mulye

MD (Ayurved)
Blogger @ Turyaa Wellness

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All about Bilva (Bael)- From its significance in worshipping Lord Shiva to its medicinal values

The Bael tree or Bilva (in Sanskrit) is known for its spiritual and medicinal importance from years. Worshipping Lord Shiva cannot be completed without Bael patra. Its ternate leaves are called “Tripatra” (3 leaves) also commonly known as “Shiva Dhruma”. Hindus are known to offer these leaves in prayers to Lord Shiva and Parvathi.
The Bilva tree is said to possess the essence of celestial light. Also, each part of the tree is highly potent. In Skanda Purana (the largest Mahapurana, the Bilva is considered as one among Kalpavruksha, that emerged during Ksheera Sagara Manthana. Being highly potent, it is used in worshipping Lord Shiva and linked with many mythologies.
Let’s understand it’s health benefits mentioned by Ayurved.
Bilva (botanical name: Aegel mermelos) belongs to the Rutaceae family.
The Bilva tree is a native of India and is found widely in Asia, Sri Lanka, Pakistan, Bangladesh and Thailand.

Medicinal uses:

It is one of the Dashamoola (group of ten roots) herbs.
1. The unripe Bael fruit helps to cure disorders caused due to impaired gut health. Due to its astringent, bitter and pungent taste and anti-inflammatory properties, it helps in balancing gut health and enhances digestive power and other metabolic activities significantly.
It is useful in peptic Ulcer, diarrhoea, gastritis, IBS and indigestion.

2. Being from the Dashmul family, it reduces inflammatory changes within joints and bones. The Bael stem bark also helps to treat rheumatoid arthritis, osteoarthritis etc.

3. Bael leaves are known to effectively control blood sugar levels in one’s body. The juice from crushed Bael leaves is rich in laxatives, which helps in producing the required insulin to control the sugar levels.

4. Baelpatra is said to have anti-inflammatory properties and can be applied on any inflamed region for quick relief. Bael is said to have antifungal and anti-viral properties, due to which it is used in treating a number of infections in our body.

5. Bael leaves are also used to control cholesterol levels.
6. The oil that is extracted from the bael is known to be helpful in curing respiratory problems including asthma and cold.

This Shivratri let’s worship Lord Shiva with bael leaves, also try to enhance and embrace your health by adding medicinal benefits of bael tree.

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

For regular updates, like and follow:

Spirited in Love, Committed to Live!!!

“Love is in the Air”

It’s February the 14th and with music of “Love is in the air” the spirits get uplifted to fall in love with each other while falling in love with the best food & wine. With years of change and liberation, speaking the language of love is getting more and more free, elegant & fine-dine matter!!

With couples planning ahead and partners planning to surprise their loved ones with a great Romantic feeling to cherish each moment just like they are Committed to Live Forever…. Speaking of that today we are going to give you some enlightening information about the best ways to Spice up your Valentine’s Day mood lifting the right Spirits.

*****The Author or the website or the company does not support Drinking Habit!! Warning: Excessive use of alcohol is harmful to health. We do not support drinking for minors*****

“Spirited Love symbol: Wines”

The most loved and the most romantic of all Spirits when it comes to Valentine’s Day and the subtle moments has always been “Wine”. Wine is associated with love, warm, bubbling and romantic moments. In many cultures, wine is considered a symbol of celebration and is often served during special occasions, including romantic dinners, weddings and anniversaries. Drinking wine together can be a bonding experience, as it allows you to slow down, relax, and enjoy each other’s company. And what is the best moment to experience all these emotions together, it’s none other than “Valentine’s Day.”

In terms of selecting a wine to pair with your favorite romantic meal and the special moment, it really depends on your personal preference, likes and choices and in most times the availability. The wine drinking and tasting trend is growing globally and India is not behind in any way. Today we will be helping you out choosing the right Wines for your best moment tomorrow as well as anytime you want to experience the same feeling later. Just keep in mind that “Moderation is the Key” and Wines are best when they are enjoyed slowly, in little quantities and with great companions or great food.

You will be surprised to see that we now grow and age our own Wines in India. We have a rich history of enjoying fermented drinks and with a pinch of spices, and in recent years, wine has become more popular among Indian consumers as well as India wines are getting popular abroad. The wine market in India is growing, with a preference for sweet, fruity, and low alcohol content wines.

Wines are paired to counterbalance the burn of spices/chilies/peppers are wines that have these 3 traits: they’re served cold, they have lower alcohol, and some sweetness.

  • Spiciness of Wines: on a scale of Low/Medium/High
  • Sweetness of Wines: Dry/ Half-dry/Sweet

“Wines & Indian Food pairing”

Here are some wine recommendations that might appeal to the Indian palate:

Moscato: Moscato is a sweet, lightly sparkling wine with fruity notes of peaches and apricots. So, if you and your loved one have a taste for the Tropics and yet want to try on something ethnic yet zingy go for “Moscato”. Its low alcohol content makes it a popular choice among Indian wine drinkers. Moscato is best paired with many popular dishes including chicken masala, vindaloo lamb and vegetable jalfrezi, mostly all fried, spicy curries can be paired with them. The key to pairing wine with this dish is to respect the spice level by matching it with fruity wines that can be served cool or cold and to complement the red tomatoes with a red or rosé wine.

Zinfandel: Zinfandel is a bold red wine with fruity and spicy notes, which makes it a good match for Indian cuisine. It has a moderate alcohol content and is a popular choice for special occasions. Zinfandel is often paired with the popular Korma, Pasanda, Makhani (Butter Chicken), Tikka Masala, Malai, Panner, Mushroom, Tofu grilled or Tandoor dishes. These dishes use heavy cream, half-and-half, hung curd, or coconut milk to soften rich spices and form a thick sauce. Zinfandel pairs best with slow cooked, charred dishes which have zingy, peppery high spice levels.

Riesling: Riesling is a white wine with a sweet, fruity flavors that can complement spicy Indian dishes. It has a low to medium alcohol content and is a good choice for those who prefer a lighter wine. This is one of the most popular paired Wine with most Indian cuisines and you will always find one of them on the Specials Menu. Riesling is often paired with milder, softer preparations like yellow curries, chana masala or Rajma masala, Tikki’s, Kaju curry, etc.

Shiraz: Shiraz is a full-bodied red wine with spicy and fruit flavors, making it a good match for spicy Indian dishes. It has a moderate alcohol content and is a popular choice for special occasions. This is the most romantic colored Wine and most favorites when you want to toast to something more intimate. Shiraz is best paired with leafy greens that are slow cooked with creams, onions, and spices to create a rich herbaceous sauce. The most popular dishes are the ones with Lamb or slow cooked meat options.

Prosecco or Rose wine: Rose is a versatile wine that can be enjoyed on its own or with a variety of foods. It has a light and refreshing flavors and is a great option for a romantic Valentine’s Day evening. Due to its low alcohol content, it is also enjoyed by most to keep the magic of the evening kindling and going on. Prosecco and Rose wine are best paired with deep fried samosas, momos to anything rich, creamy sauces, like makhani or butter chicken or paneer combinations.

“Global Wines & Food pairing”

After getting to know about our Local Indian options let’s have a look at the popular global Italian, French Wine pioneers. Wines have always been paired with not just the type of foods but also with popular aged or soft cheeses. Let’s see if you can find your favorite pairs today with the ones listed below.

Champagne – Champagne is a classic choice for special occasions especially Valentine’s Day. A bottle of Champagne can set the mood and add a celebratory touch to the evening. Best food to be paired with Champagne is caviar, mac & cheese, light pan seared fish or even classic fried chicken or white truffles.

Pinot Noir – Pinot Noir is known for its delicate and complex flavours, making it a popular choice for romantic dinners. It’s a versatile wine that can pair well with a variety of foods, including grilled salmon, duck, and lamb or even grilled mushrooms. Some hearty dishes like Risotto, Brussels sprouts or umami flavoured Italian dishes are best paired with Pinot Noir.

Cabernet Sauvignon – Cabernet Sauvignon is a full-bodied wine with bold flavors of dark fruit and a hint of spice. It’s a great choice for steak or any other hearty meat dishes and most enjoyed with the Main dishes of the menu. If you do not enjoy meat, don’t worry you can pair it with some hearty Cheese dishes like Cheddar, Gouda, Gorgonzola creamy pizza (Fromage) or aged cheese.

Moscato – Moscato is a sweet and fruity wine that’s perfect for those with a sweet tooth. It’s a light-bodied wine that’s easy to drink and pairs well with desserts or soft, creamy, spicy cheeses like Brie, Camembert, Pepper Jack or spicy chicken wings.

Rose – Rose is a versatile wine that can be enjoyed on its own or with a variety of foods. It has a light and refreshing flavors and is a great option for spring and summer. It is best paired with Feta and spinach Pizza combination or eggs, Seafood options. Best cheeses paired with Rose wines are Feta, mozzarella, baby Swiss, cheddar.

Hope you all have enjoyed reading this information about how wines are not just romantic but can be paired intelligently to set your and your loved one’s mood. Regardless of the wine you choose, remember to drink responsibly and in moderation. May your love & life stay spirited & committed for trust, faith and forgiveness towards each other, Forever. Cheers to a lovely Valentine’s Day!

*****The Author or the website or the company does not support Drinking Habit!! Warning: Excessive use of alcohol is harmful to health. We do not support drinking for minors. Don’t Drink & Drive*****

Author: Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

For regular updates, like and follow:

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