Mango Mastani

This is a pure Maharashtrian delight, known for its vibrant colour, creamy texture and its amazing taste. This is usually made with Alphonso mangoes which is summer’s bounty in Maharashtra. People travel all the way to Pune to taste this drink. The name Mastani is coined to remember Peshwa Baji Rao’s beautiful second wife, Mastani.

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Sprouted Green Chana(Bengal Gram) Omlette

This recipe is for busy people, can make this in minutes, and have it either for breakfast or for lunch. This can also be packed for lunch boxes for kids and adults alike. We have the goodness of eggs, Chana and other aromatics cooked in a single frying pan. It is filling and takes care of your hunger pangs for almost 3 to 4 hours. I,

ideally make this for lunch, whenever I am on a cleaning spree or repotting my plants or I am busy making my usual pastes to store in the fridge and freezer.

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TomaCoco Chicken

This chicken recipe is a marriage of homemade tangy tomato paste and naturally sweet coconut milk. Today I have two recipes to share, namely a very essential paste made with tomatoes and garlic which sits in my fridge and freezer yearlong and a chicken recipe made by using the paste. It is my request to people who do not like coconut, to try this recipe at least once, to believe it.

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Ginger, Turmeric and Lemon Tea

Today’s recipe is about the power of a water based drink. I have noticed the difference it makes, after including it as a part of my daily routine. I am not a nutritional expert but when it is the question of my family’s well-being, I like to incorporate natural things to keep them healthy. Here’s the recipe of a water based drink that can be made and stored for two days in individual bottles or a large jug in the fridge. I have used three natural ingredients namely ginger, turmeric and lemon.

Ginger is known to boost bone health and relieve joint pain. It has a number of unique organic compounds, which have actually been named gingerols, and these are powerful anti-inflammatory compounds. These gingerols have been directly associated with improvements in knee inflammation and associated pain, as well as suppressing the inflammatory compounds at the source before they can begin to affect the body. Ginger represents both a preventative measure and a treatment for inflammation and its associated pain.

The amazing health benefits of turmeric include its ability to reduce inflammation,heal wounds, improve skin health, protect cognitive abilities, and ease menstrual difficulties. Turmeric also helps eliminate depression, alleviate pain, slow the aging process, protect the digestive tract, and prevent cancer.

Lemon enjoys a global eminence, thanks to its incredible health benefits. This inexpensive and easily available sweet-tart fruit has high amount of Vitamin C that helps in boosting the immune system. Thus, we can keep several illnesses at a bay by drinking one glass of lemon water each day.

Servings are subject to your requirements.

Procedure

1. Wash two inch size of fresh ginger, two inch size of fresh raw turmeric. Wash and take half a lemon. Sometimes I use half of a sweet orange to impart its natural sweetness to the otherwise pungent water. Cut each into thin roundels.

2. Boil a litre of water and when it comes to a boil, simmer and then add all of the above ingredients. Let it boil for a minute and then put off the flame. Cover and let it rest for half an hour.

3. Drain and store it in bottles. Your drink is ready but add honey when you give it to your children or old people. The pungency of ginger and turmeric can irritate their throats.

4. If you are allergic to citrus fruits, you can omit lemon or orange and just make it with ginger and turmeric.

5. This can be had either warm or cold. But in case of a bad cold, have it piping hot.

6. To store fresh ginger and turmeric, wash them thoroughly, cut them into very thin roundels and keep it out in the sun to dry.

7. On a bright sunny day, it dries up very fast. Store in an air-tight container in the fridge and make the drink whenever you want to.

8. To replace fresh turmeric, half a teaspoon of turmeric powder for a litre of water can be used.

9. For a clearer complexion and glowing skin, have this drink for a week and watch the difference.

10. Keeps bad body odour and bad breath at bay and keeps you smelling fresh and vibrant.

Note: Turmeric stains can be avoided by wearing gloves while cutting them. The bottles and jug can also acquire a yellowish tinge if used regularly to store this drink.

Patishaapta ( Sweet pancakes) 

Patishaapta is a pretty easy peethey to  make, when compared to its counterparts. The authentic recipe demands a mix of Maida (refined flour) , rice  flour and semolina but I have made only  with Maida in the following recipe. I have done this keeping in mind the busy working people who want to make this but are alarmed at the thought of making.  My experiment was good and its outcome was appreciated by many.

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Chicken Liver with Caramelised Onions

Chicken liver is the store-house of vitamins, minerals, iron, magnesium and phosphorus but it is very high in cholesterol. In olden days, doctors advised patients with anemia and vitamin B 12  deficiency, to include liver in their diet everyday. It is good to have liver once in a while even for people who have high cholesterol. This particular recipe is inspired by Mediterranean cuisine. It is very easy to make and the best part is,  all preparations can be made beforehand  and can be sauteed and assembled just before serving. 

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Steamed Fish Squares

Steaming is one of the healthiest options in cooking and various   steamed recipes made with rice, veggies, momos, fish, paneer, chicken, tofu and many more have been cherished by people worldwide. If you are on an oil-free diet, having steamed food is the best option. This is one of my experimental recipes but it turned out pretty well.  

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Chorchori (Mixed Vegetables) 

This recipe is a hot favourite of Bengalis. My personal belief about the origin of this recipe is that in earlier times there used to be a joint family system in most of the households. Bengalis have always been fond of food and the variety of food on their platter would require  lots of  fresh vegetables. The peels of the vegetables must have been quite a lot in quantity. Instead of  wasting and throwing away the peels they came up with the concept of chorchori. All the members including the helpers  and the servants would have gotten to eat a good share. Not to  forget the widows who, in those days were not allowed to have the non-vegetarian fare. This tasty dish would have satiated their taste buds. Interestingly, the word Chorchori comes from the noise made by the sizzle of the vegetables and their peels inside the wok. In course of time, chorchori has occupied a very loved and adored place in Bengali meals. 

This preparation doesn’t have any  fixed set of veggies. The best thing is,  you can use whatever you want to  and how much ever you want to. I have mentioned whatever I have used in this recipe but you can let your imagination run wild.

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