Sattvik Traditional Food Festival
Discover some food recipes
STEAMED MULTIGRAIN BASKET CHAT
INGREDIENTS (For the basket)
– Ragi flour – 1/4 cup
– Corn flour – 1/4 cup
– Barley flour – 1/4 cup
– Jowar flour – 1/4 cup
– Pearl Millet (Bajra) flour – a cup soy flour – 1 tbsp
– Ginger garlic chilli paste – 2 tbsp carom seeds (Ajwain) – 1/2 tsp Sesame seeds – 1 tsp salt as per taste
FOR THE FILLING
Finely chopped cucumber, onion, beetroot and tomatoes – 2 tbsp each sprouted green gram (mung) – 2 tbsp pomegranate seeds – 2 tbsp
Wood apple, dates and tamarind chutney – as per taste
Green coriander chutney – as per taste finely chopped coriander leaves – 2 tbsp Sev – 2 tbsp salt – as per taste
METHOD
Mix all the flours and add ginger garlic chilli paste, salt, sesame seeds and carom seeds to them.
Make a dough by a adding small amount of water.
Make small baskets from the dough.
Steam them in a steamer.
In a bowl, add finely chopped vegetables, chat masala, coriander leaves and mix well.
Boil the sprouted mung and add the boiled sprouts to the bowl containing the filling mixture.
Now, add this filling to the baskets and top it with both the chutneys.
Garnish it with sev and serve.
MULTI-GRAIN SPICY PORRIDGE – “KHICHDI”
INNOVATOR/SENDER: Jyoti Dholakia
ADDRESS: 24/143,Pragatinagar, Naranpura,Ahmedabad,380013,Gujarat.
INGREDIENTS
– Jowar 100g
– Corn 100g
– pearl millet 100g
– Cracked rice 50g
– Bengal gram 50g
– Edible oil or ghee 2tsp bay leaf and clove as per taste
– Soaked peanuts 25g
– Grated coconut 1⁄2 bowl, chopped cashew and raisins, cardamom powder as per taste, salt and sugar as per taste
– Ginger green chilly paste 1 tsp
– Sesame seed oil 1bowl.
METHOD OF PREPARATION
Crush the seeds of jowar, corn and pearl millet seeds.
Separately soak all the seeds overnight in water.
Drain the water in the morning and steam cook all the cereals.
In a pan take spoonful of oil or ghee (clarified butter) and put few cloves and bay leaves.
Pour all the steamed cereals one by one into the pan.
Add grated coconut, chopped cashew and raisins, cardamom powder, bay leaf and clove powder, salt, sugar and ginger -green chilly paste.
Stir the contents continuously.
Also add the soaked peanuts and then cover the pan for a couple of minutes.
Pour the porridge into a serving bowl.
To serve decorate with cashew pieces, raisins and shredded coriander and mint leaves.
Lastly sprinkle a few spoons of sesame seed oil on the porridge.
SPECIALITY OF THE RECIPE
All the cereals are cracked therefore this recipe becomes a rich source of dietary fibre. It helps to remove problems of constipation and obesity.
This recipe is served on auspicious occasions like naming ceremony of a child in the “Naagar” community of Gujarat. To convert this recipe into a whole some food item and kind of vegetables can be added to enhance its nutritive value.
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ASHTAMRIT HEALTH DRINK
INNOVATOR/SENDER: Heema P. Shah
ADDRESS : B,303, Vijay Complex Vasna, Ahmedabad- 380007. 1/2
INGREDIENTS
– Emblicaofficinalis (amla)fruit10
– Mint(Menth)Leaf 1/2cup
– Basil (Ocimum sanctum) leaves 1⁄2 cup
– Ginger slices 3 tsp
– Lemon juice 1⁄2 cup
– Ardusi (Adhatoda) leaf juice
– Sugar 1 bowl
METHOD OF PREPARATION
Prepare a sugar syrup and let it cool down
Wash and clean all the other ingredients.
Grate and grind all the leaves together.
Pour the mixture of leaves into the sugar syrup, and stir vigorously.
Strain the juice and use it as are fretting health drink.
BENEFITS
This recipe can serve as an all purpose health drink and a proven stamina enhancer.
It also improves immunity towards many diseases. Ginger and Ardusi provide relief to cough.
Amla (Emblica officinalis) is a rich source of dietary iron.
Ocimum sanctum has anti-inflammatory properties that help in curbing that inflammation caused diseases like arthritis and cancer.
People suffering from sprains, sore muscles, psoriasis, burns, bruises, sunburn, scalds can use Ocimum sanctum.
It is an excellent remedy for diabetes as well.
The disorders in our digestive tract can also be corrected by Ocimum sanctum.
A juice of Ocimum sanctum leaves, which can be taken at least twice a day results in noticeable improvements.
Immune system is strengthened by the anti-oxidant property of Ocimum sanctum.
Acidity, diabetes and toothache are some other disorders that are taken care by this plant. More info.
NUTRITIOUS MULTI GRAIN PANCAKE WITH MIXED LEAF VEGETABLES
INNOVATOR/SENDER : Hema Trishit Mehta
ADDRESS : 203, Swastik Apartment, 16, New Brahma Kshatriya Society, Behind Boney Travels, Ellisbridge, Ahmedabad , Gujarat – 380006
INGREDIENTS
- FOR PANCAKE
– Finger millet(Sorghumvulgare)
– Flour100g
– Naagli(Eleusinecoracana)
– Flour100g
– Dodileaves(Leptadeniareticulata) 50g
– Poi leaves 50g ( Basella rubra)
– Cheel (Chenopodium album) leaves 50g
– Buttermilk 150 ml
– Edible oil 1 tsp.
– salt to taste
- FOR STUFFING
– Boiled horse gram (Dolichos biflorus) 50g
– Chopped coriander leaves 1cup
– Sugar powder 1tsp.
– Garam masala 1 tsp.
– Sesame seeds 1 tsp.
– Cooking oil 1tsp.
– Green chilly 2
– Powdered peanut 1tsp.
– Grated coconut 1 tsp.
– Lemon 1
– Turmeric powder 1 tsp.
– Mustard seeds 1⁄2 tsp.
– Cumin seeds 1⁄2 tsp.
– salt to taste
– curry leaves 5-6.
- FOR GARNISHING
– Tomato
– Coriander leaves
– Pomegranate seeds
METHOD OF PREPARATION
For the stuffing soak the horse gram seeds and boil the seeds.
Then take a non stick cooking pan and pour a spoonful of oil.
Add cumin seeds,mustard seeds,curry leaves, asafoetida,salt and the steamed horse gram seeds .
To this add turmeric , salt and garam masala , chopped green chilly and stir gently.
Sprinkle sugar powder, peanut powder, grated coconut and lime juice.
Stir to mix all the ingredients and remove from fire.
Stuffing is ready to be used.
To make the pancake mix the flour of millet to the finely chopped leaves of Poi , Cheel and Dodi.
Add salt and dilute buttermilk to make a thin batter.
Make a circular pancake with this batter and put just enough amount stuffing in the centre.
Fold the pancake from all the four sides one over the other, to give a square appearance.
Use a tooth pick pricked with a small piece of tomato to seal the stuffed pancake.
Decorate each stuffed cake with coriander leaves and pomegranate seeds.
It is best savoured with tomato sauce or green mint- coriander sauce.
BENEFITS
Millets and horse gram provide energy to the body.
According to ayurved these help to build blood in the body.
Use of buttermilk enhances the protein level of the dish.
Inclusion of the leafy vegetables i.e. leaves of Poi, Cheel and Dodi provides minerals like iron, phosphorus, calcium, potassium and other vitamins in a sufficient amount.
Peanut, coriander, sesame seeds and coconut provide Vitamin A , proteins and other nutrients.
This recipe is best suited for morning breakfast or evening supper and can thus supply required essential nutrients.
“KADHI” OF CHEEL LEAVES
INNOVATOR/SENDER :Babibehen Kheemjibhai Ganeshbhai Patel
INGREDIENTS
– Tender leaves of Cheel (Chenopodium album) 1 bowl
– salt to taste
– Edible oil 50ml
– Red chilly 1 whole
– Turmeric 1tsp.
– Pearl millet flour 100g
– buttermilk 1⁄2 liter.
METHOD OF PREPARATION
Steam cook the tender leaves of ‘Cheel’ with a pinch of salt.
After that strain the water and keep it aside.
Heat oil in a pan and put one whole red chilly.
Add the steamed leaves, salt, turmeric, pearl millet flour and the buttermilk.
Add the water that was remaining after straining the leaves into the buttermilk.
Simmer the mixture on low flame for about 10 minutes.
A delicious recipe is ready to be savored.
ABOUT THE PLANT
Cheel (Chenopodium album) is eaten as a green vegetable, which is consumed in the states of Gujarat, Haryana, Punjab, Uttar Pradesh, Uttaranchal and Rajasthan. This plant is available in the winters. The height of the plant is one to two feet. The plant grows like grasses in the crop fields and seeds propagate it.
MEDICINAL IMPORTANCE
The plant gives a cooling effect to the eyes.
It cures fever and body pain.
It can be applied to burnt areas to heal the wounds.
The plant relieves joint pain, and is used to treat diseases of liver and brain.
‘Cheel’ (Chenopodium album) is rich in iron content.
It provides relief to the body by keeping it warm during the winters.
PANCHRATNA SOUP
INGREDIENTS
– Seasonal green leafy vegetables (Spinach, Fenugreek leaves, Drumstick leaves, Cauliflower greens, Shepu leaves) – 100 g each
– Mint leaves – 50 g
– Green tomatoes – 100g
– Amla (Gooseberries) – 100g
– Crushed ginger- 2 tsp
– Drumsticks – 5-6 pieces
– Coriander leaves – 50g
– Lemon juice – 2 tsp
– Honey – 2 tsp
– Cumin seeds powder – ½ tsp
– Salt – as per taste
– Black pepper – as per taste
METHOD
Boil all the leafy vegetables, tomatoes, mint leaves, amla, ginger and drumsticks in a cooker.
Strain the mixture and add lemon juice, honey, cumin seeds, salt and pepper.
Boil and garnish with finely cut coriander leaves. Serve hot.
Very rich in iron, protein, β carotene and Vitamin C
KANDMOOL (ROOT VEGETABLE) CHIPS
INNOVATOR / SENDER : Purnima M Mehta
ADDRESS : 111, Ghanshyam Complex, Opp: Baliadev Temple, Chandola, AHMADABAD – Phone: 7778060920
INGREDIENTS
-Kandmool
-Oil
-Pepper powder
– black salt
-chat masala
METHOD
Wash and peel the kandmool and cut into pieces
Fry in oil
Sprinkle pepper powder, black salt and chat masala and serve.
BENEFITS
Usage of kandmool regularly helps keep illness at bay. Vegetable is also made from this root
WATER CHESTNUT HALWA
INNOVATOR / SENDER : Trivedi DiptiDharmankumar
ADDRESS : 47/555, Chitrakoot Apartments, Sola Road, Naranpura, AHMEDABAD – Phone : 9825946164
INGREDIENTS
-250 gms raw Water Chestnuts
-500 ml milk
-200 gms. Sugar
-5/6 cardamoms (powdered)
-Mixed dry fruits
-100 gms. Ghee
METHOD
Peel the water chestnuts, wash and grate.
Heat ghee in a kadhai.
Add grated fruit and sauté.
Add milk and allow it to boil.
Once the milk is burnt off add sugar.
After the sugar too is burnt off, put off the gas and keep stirring.
Add cardamom powder and dry fruits.
BENEFITS
Water chestnuts are low in calorie. 100 gms of water chestnut has approx.115 calorie. Very beneficial for thyroid patients as well as pregnant women.
JAV (BARLEY), JOWAR (SORGHUM) AND MAIZE BALLS
INGREDIENTS
-Barley, one cup each
-Sorghum, one cup each
-Maize, one cup each
-Salt
-Oil
-Ginger
-Green chillie paste
-Sugar – ½ tsp
-Asafoetida
-Turmeric powder
-Green coriander
Powdered peanuts
-Sesame seeds & curd.
Seasoning:
-Mustard seeds
-Curry leaves
-Sesame seeds
-Green coriander chopped
-Freshly scrapped coconut
METHOD
Take 1 Cup each of Barley, Sorghum and Maize flour and add salt and oil, ginger and green chilli paste, half tsp.sugar, asafoetida, turmeric powered, green coriander, powdered peanuts, sesame seeds and curd.
Mix all the ingredients to make dough. Make oval shape balls and steam for 15 minutes in a strainer. Once it cools, cut them into pieces.
For the seasoning: Add oil in a pan and allow it to heat. Add mustard seeds, curry leaves and sesame seeds. Add this hot mixture on the cut balls along with green coriander, lime juice and freshly scraped coconut.
BENEFITS
Very little oil is used in making the above item. Can be used as healthy snacks for children. Being a low calorie item beneficial for the other members of the family. Maize if full of protein. Barley as well as Sorghum has ample amount of fiber which is easily digestible. The recipe is economically viable.
FRANKIES OF BARLEY FLOUR
INNOVATOR / SENDER : Ekta Shah
ADDRESS : C-9, Varun Society, Girdharnaggar, Sahibaug, AHMEDABAD – Phone : 9408689070
INGREDIENTS
-Barley flour – 1 bowl
-Salt to taste
-Water to make a tight dough
-Green coriander chutney
-Tomato sauce
-Ghee
-Asafoetida
-Cabbage – 1 bowl
-Peas – 1 bowl
-Coriander – 1 bowl
-Raw banana (boiled) – 1 bowl
-Red chillipower, turmeric powder, cumin coriander powder – as per taste
-Oil for frying
METHOD
Take a bowl of barley flour, add salt and water as required and bind into a tough dough. Leave it for 15 minutes covered.
For filling : Put oil in a kadhai, add Asafoetida, cabbage, boiled banana, peas, chilli powder, salt, turmeric and cumin coriander and mix well. Top it with coriander leaves and allow it to cool.
With the dough make chapattis and half cook the same on the griddle. Remove from the griddle and apply ghee, a spoon full of green chutney and tomato sauce
BREAD/BUNS WITHOUT MAIDA (ALL PURPOSE) FLOUR
INNOVATOR/SENDER : Neela R. Nagar
ADDRESS : A/5 Ravi Residency, Behind Balaji Complex, Near Havmor Corner, Vastrapur Lake, AHMEDABAD – Phone: 9825119365
INGREDIENTS
-500 gms. Moriya (varai, samo, bhagar or “vratkechawal”)
-Rajgira (amaranth) flour
-Sabudana(Tapioca Sago) flour
-Singada (water chest nut) flour
-15 gms yeast
-25 gms sugar & salt
-20 gms oil
-250 ml water
METHOD
Mix all the above ingredients and make dough. Allow it to stand for 10 minutes. Put it in the bread tin for proving. Bake it in the oven at 200 degree C for 30-35 minutes.
Make similar preparation for the buns also and bake it for 15-20 minutes.
BENAMI KHEER (GARLIC KHEER)
INNOVATOR / SENDER : Prachi Talreja
ADDRESS : A-401, Akshar Jyot Apartments, Ramdevnagar Char Rasta, AHMEDABAD – Phone : 9377332674
INGREDIENTS
-1 ltr. Cow milk
-3-4 tbs- Sugar
-1 tsp. – kesar
-3 tbs crushed dry fruits
-5 – Powdered cardamoms
-50-75 gms Garlic
METHOD
Heat cow milk in a thick bottomed kadai on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
Keep stirring so that it doesn’t get burnt from the bottom.
Add kesar and cardamoms to it.
Once the milk is reduced to half, add dry fruits and sugar.
When the milk is reduced to 1/3rd of its quantity, switch off the gas.
In another pan, boil water and add garlic pods to it. Boil it 4 to 5 times, everytime we boil it, discard old water and fill the vessel with fresh water (this is to get rid of garlicky flavor)
Now add the garlic pods to the boiled milk and keep it on flame for 4-5 mins.
Cool, chill in the fridge. (it can be served hot also)
INTERESTING FACTS
-Garlic Kheer is also known as BenamiKheer because the ingredient in the kheer (garlic) was a secret.
-It has an interesting and intriguing history and dates back to the Mughals rule.
-It is cooked n a manner that garlic tastes like almonds.
-It has health benefits also – it reduces the risk of common cold and flu, it protects the heart, helps in diabetes control and can lower cancer risk.
-Prevents constipation and Bloating.
MAGERI (LITTLE MILLET) UPMA
INNOVATOR/SENDER : Bhavna D. Pandya
ADDRESS : 124, Dharamnagar Society Vibhag 2, Sabarmati, AHMEDABAD – Phone : 9427627663
INGREDIENTS
-Mageri (Little Millet)
-Ghee-Oil
-Ginger
-Chillies
-Coriander
-Salt
-Curry leaves
-Pomegranate
-Tulsi leaves
-Lime
METHOD
Heat oil in a pan.
Add jira, ginger, green chillies till they splutter.
Add a glass of hot water then add washed magery.
Allow it to cook.
Serve garnished with coriander, curry leaves, pomegranate, tulsi and lime.
BENEFITS
Above grain is found in the jungles of Kerela and Odissa. It has abundance of minerals and vitamins. Usage of this grain helps in building a strong body. This is easily digestible as well as provides nutrition to the advasis of the region.
LILVA (FRESH PIGEON PEAS) HALVA
INNOVATOR/SENDER : Avani Ashok Desai
ADDRESS : M 66/394 Pragatinagar, LIC Block, Near Vardan Tower, Naranpura, AHMEDABAD – Phone : 27485461 / 777797626
INGREDIENTS
-200 gms fresh pigeon peas
-Desi jiggery 150 gms.
-Full cream milk 1.5 ltrs
METHOD
Take a thick bottom vessel and add half the milk on slow fire and keep stiring till it gets slightly thick.
Add past of fresh pigeon peas and keep stirring till it gets cooked.
Add jaggery, adjust milk and cook till it get thick.
Remove from the fire add crushed cardamom, chopped cashews and almonds.
PANCHAMURTH
INNOVATOR/SENDER : Raksha K.Trivedi
ADDRESS : 47, Sunvilla Row House, Near Sarjan Tower, Memnagar, AHMEDABAD – Phone : 9879015169
INGREDIENTS
-Dates 100 gms.
-Groundnuts 100 gms.
-Dry raisins 100 gms.
-Desiccated coconut 100 gms.
-Sesame seeds 100 gms
-Jaggery 250 gms.
-Tamrind – 50 gms.
-Oil 4/5 tbs.
-Dry Red chilli 4/5 nos.
-Salt as per taste.
METHOD
Cut the dates into pieces and roughly grind in the grinder.
Similarly also rough grind groundnuts.
Heat oil in a kadhai, add red chillies, roughly ground dates, then groundnuts, dry raisins and desiccated coconut and sesame seeds.
Once the entire mixture is well fried add tamrind pulp and jaggery water and allow it to boil.
Add ½ cup water if required.
Lastly add salt.
When it gets thick in consistency remove from fire and allow it to cool and serve.
BENEFITS
Can be eaten with parathas, puri, chapattis or bajrirotlas. A winter dish because of the ingredients in it since it has iron, protein, magnesium, zinc, potassium which helps in building a strong body.