My connection with super soft roti – Indian Flatbread

My connection with super soft roti – Indian Flatbread

Roti, the normal version of the Dramatic “Roti, Kapada Aur Makan”, or The “Do Waqt Ki Roti” has been in my life since the day I was born in the central part of India.Super soft rotis are a norm in all Indian households.I was born in Nagpur to father who belongs to the Marathwada region and mother who belonged to Vidarbha region. Both regions still have only one thing common which is Roti. The way they make it and the way they eat it both differ.
I was brought up in Bhandara which is a total Paddy belt like Namma Tamil Nadu. I am lazy by nature and thankfully I am a daughter-in-law of Tamil Nadu where I don’t have to make 30-40 rotis every single time. I mean morning and evening, the way my mom used to do. Nagpur is changing day by day, as most of the people have a lady who comes home exclusively to make rotis so that the lady of the house does not exert on that part. This is such a liberty which was not there when my mom was alive.
I still remember her bangles used to tinkle when she used to make roti early in the morning around 5.30. She was working in the bank so before she set out for work, she always made sure that her family has enough good food to eat. As she left for her heavenly abode, I and my sister promptly took her place. Those were the days when we used to make 50-60 rotis when the guests were around and 30-40 when there were some and 10-20 when only we three were at home. It was a norm and we could hardly do anything about it.

As I got married, I could not make rice properly, but who was worried? I could make fluffy fulkas without much fuzz. I could make Three/ Four Fold chapatis, Puran Poli, Paratha and everything with the glutenous whole wheat flour.

What makes the Roti Super Soft?

Selection

Well, the wheat grains are carefully chosen from the wholesaler and ground at a local flour mill. The flour then is brought home and kept aside open to cool down.

The Storage

Then it is kept in a steel dabba preferably, my mom used to have 10 kg dabba exclusively for Atta, I have 5 kgs. That type of storage makes it happy is what I feel. In the humid environment like Chennai, it has to be kept very carefully to protect from moisture.

The Kneading

Normal kneading with ample water does the trick. Dad tells not to pamper the atta and keep it aside once it is bound. In 10 mins, we can knead again to a proper consistency.

And Lots of Love 🙂 

Recently I have got the Pearl Millet, Ragi and Jowar atta just to reinforce my roti making prowess. Well, I really faired well with Pearl Millet Roti which is called as Bhakri in Marathi. I got a certificate from my dad that he has taught me well 😉 

Here is my attempt.

 

The article is written as part of the #SuperBloggerChallenge2018 by #Instacuppa conducted by HealthWealthBridge.comFashionableFoodz.com and AllAboutTheWoman.comand should not be repurposed, republished or use otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any infringement caused.

5 Super Food To Swear By

5 Super Food To Swear By

Weight and food have inverse proportion in my life. I could not couple both of it successfully. Some way or the other my resolve gets dissolved 😉
Trying to figure out whether strength goes well with food. So far it does. No matter what is the weight or the BMI, good food equals good energy and hell a lot of good work throughout the day. It is always good to have food which is sustainable instead of having something which you can not have on daily basis. India is known for the variety of foods. While being at home, it is just not possible to avoid food which is hygienically made to taste amazing. My quest to find some super awesome foodstuff has just started and here are some gems.

Rice:

We as a South Indian household eat rice regularly. I have been on and off it since last few days, but I have realized that there is nothing which calms my stomach like rice.
I am talking about boiled rice which is brought from our farm. This rice has been processed but to the lowest level and brought for consuming. We cook it with the old traditional south Indian way in which we take out the excess water from the rice. We do not use cooker for rice cooking, and it has served the best. As a North Indian now, I have started liking the “Vedicha Sadam” which is nothing but rice made without a cooker. Rice is a super food, I have told the reason already. I suffer from IBS (Irritable Bowel Syndrome) eating rice has calmed my gut down, and now I can be without any medication. As a Maharashtrian, my staple food was always rice, dal, and ghee which stands true till date.

Bajra:

This is pretty new to my kitchen, but South Indians use it quite often concerning Kanji or Ambil ( In Marathi). Bajra roti is used in Maharashtra especially in the western parts of Maharashtra. Bajra roti with ghee and jaggery is the staple food of many Maharashtrians. As I researched its nutrients, I found out that a 100 gm of Bajri has approximately 67 gms of carbohydrates and 12 gms of protein which is the highest among this food group. Bajra Kanji, Roti or Khichadi is a must have in the summer. In Maharashtra, the central part we have Jowar or Sorghum for making stew and roti called as Bhakri.

Ragi or Nachni:

The goodness of ragi is to swear by. We gave Ragi Sattva which is the purest form of Ragi to my daughter during 5-9 months of her age which were the formative years. She never had cerelac or similar food. Ragi is again an excellent source of protein and carbohydrates. 100 gms of ragi contains around seven gms of protein. As my dad tells, ragi helps in reinforcing the strength of bones and is a must-have for ladies of all ages. Instead of any store made health drinks, Ragi kanji one time a day would be a great thing to do.

Jowar :

Sorghum or jowar has a special place in my heart. My grandma used to make amazing Jowar Rotis or Bhakris for all of us when we were young. My dad usually tells me to amp up my food with a Jowar Roti. Grown up with the goodness of Jowar he feels that I lack a proper eating habit ( while saying that he has turned a blind eye to my BMI). But yes whatever he says has a meaning, so I have successfully incorporated Jowar in my diet at least two times a week.

Kulith or Horse Gram :

I am not used to this grain, but it is used in most of Maharashtrian as well as Tamil cuisine. In Tamil cuisine, they make a tamarind stew called Kozhumbu, and in Maharashtra, they make a different kind of curry with Horse Gram Powder. We can also use it as a salad coupling with other salad greens. Have you used any of these grains in your daily food? If yes, then please let me know how. Would love to know more.

The article is written as part of the #SuperBloggerChallenge2018 by #Instacuppa conducted by HealthWealthBridge.comFashionableFoodz.com and AllAboutTheWoman.comand should not be repurposed, republished or use otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any infringement caused.

A musical ode to the day

A musical ode to the day

It has been a week that my routine had dwindled due to a viral infection. Following a routine is very easy for me because routines are no-brainers (true to my Taurean roots), put the bull in a changing situation and it would get annoyed for sure. That’s what happened over the whole of last week.

Come Monday morning, I stepped out of the bed listening to “Kausalya Supraja Rama Purva Sandhya Pravartate” MS Subbulakshmi at her best to wake up Lord Venkateswara in all his glory. Thanks to my neighbors, who start their day well before 5 AM. I mostly get up to the Suprabhatam and the smell of sambar which mami makes for their household.

Morning Raga:

My sister’s Mother In Law routinely listens to songs while she is cooking. She is a Carnatic music connoisseur and loves to go to musical retreats held in the city of Chennai in Margazhi Season and otherwise. Listening to songs in the kitchen is all about taste I must say. These songs which amma listens are not any way disturbing the peace of the household, it, in fact, mingles with the chores and the morning humdrum of the kitchen. This makes it more desirable. There is a harmony of filter coffee smell, Carnatic music, and her own so-hum.

I listen to a variety of songs in the morning which brings in a lot of positivity and goodness. Being in Chennai it is mostly Carnatic because Chennai Mornings are magical. The sunrise, kolam ( rangoli ), filter coffee, sambrani smell and mallipu smell. It all creates a space which needs to be filled with Carnatic renditions.

Starting with a swag:

As the day starts gripping everyone, I start my work and all I need is an upbeat song of Salman Khan mostly the trending one is “Swag Se Karenge Sabka Swagat” incidentally this is the favorite song of my 7-year-old along with “ Selfie Le Le Re”. It just takes you out of the sluggishness of the day.

Rocking Afternoons:

Afternoons can be swept under the Justin Bieber/ Miley Cyrus songs. Little K is a fan of JB and as she comes back from school she likes to listen to all JB songs. I surrender myself to the new age music connoisseur and admire the freshness of the songs. 

Melodious Evenings:

Once the tone of the evening sets in it is all about the melodious 90s. The “ Wadaa Rahaa Sanam” or “ Sundari Kannal Oru Sethi”.Rakamma Kaiyya Kattu” of Rajani to “Manram Vantha” of Mounaragam. The pehla nasha of JJWS or “Rang Bhare Badal Se” from Chandani.

Soothing nights:

The sky darkens one more shade and the evening slips into the night, the time when one can easily go to memories of the 60s. I usually set up Binaca Geetmala on my system and complete the remaining work. Switching on the radio and listening to 104.6, on a viewer’s choice program I often listen to Norwegian Woods by The Beatles or “The way make you make me feel” by Michael Jackson. Sometimes it’s Pink Floyd, or Top of the world by “The Carpenters”. Music soothes the soul and purifies it. I am sure you guys must be having your favorite songs which bring you back to life. Would love to hear about them.

The article is written as part of the #SuperBloggerChallenge2018 by #Instacuppa conducted by HealthWealthBridge.comFashionableFoodz.com and AllAboutTheWoman.comand should not be repurposed, republished or use otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any infringement caused.

Correct Dosha Imbalance with infused warm water – InstaCuppa Post

Correct Dosha Imbalance with infused warm water – InstaCuppa Post

Chennai is getting more humid day by day. We are half way through March this year but already feeling the heat. As the weather changes there are numerous changes which occur in the body, many may also give rise to viral infections. While there are many changes in the weather all the wise and old people usually advise all of us to consume warm water throughout the day.

In fact, in Chennai, many people have the regular habit of drinking warm water all through the day.

The point is that people here believe in the power of warm water. If you ask them why they order warm water even when they visit the hotel/restaurant, the answer would be, when we eat anything which is oily, the digestive tract is steered clear by the warm water. I find this very convincing. Here are some important points which we should take a look at while considering a habit of drinking water.

  • Hot water aids weight loss
  • It helps in digestion
  • Prevents untimely aging
  • Improves blood flow
  • Helps reduce PMS pain
  • Induces sleep

As per Ayurveda let me just walk you through balancing different types of Doshas, or your body constitution type using warm water

  • Vata Balancing Balancing Warm Water:
    • Boil the water for 10 mins which allows the impurities to be precipitated through and reduces already existing Kapha influence of water
    • One can add fennel seeds and mint leaves to increase the cleansing effect. Storing it in a thermos flask and sipping it throughout the day is recommended to maximize the results
  • Pitta Balancing Balancing Warm Water:
    • Boiling the water for 10 mins and adding fennel seeds, rose buds and 2 cloves after transferring it to a thermos is the best way to reduce Pitta Dosha.
  • Kapha Balancing Warm Water:
    • Boil the desired amount of water for 5 mins. Once boiled, take off from the heat and add 3 Tulasi leaves. For more flavor, add freshly grated ginger, a quarter teaspoon of cumin and half a teaspoon of fennel seeds.
    • Pour this water into the thermos and you can sip your way to balancing the Kapha Dosha in your body.

Instacuppa brings you the Instacuppa fruit infuser bottle with thermos edition. You can prepare your balancing warm water by using the infuser which is a very good feature of InstaCuppa Double Walled Glass Green Tea / Detox Infuser Bottle. 

Place the ginger, Tulasi, rose buds, fennel seeds, and cumin seeds as per your dosha in the infuser and pour hot water into the InstaCuppa Thermos to keep it warm throughout the day.

The article is written as part of the #SuperBloggerChallenge2018 by #Instacuppa conducted by HealthWealthBridge.comFashionableFoodz.com and AllAboutTheWoman.comand should not be repurposed, republished or use otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any infringement caused.

 

 

Sustainable Food Culture

Sustainable Food Culture

Sustainable Food Culture is a very broad term which includes food/ exercise regime/ mental health/ physical health and family health. And of course, the starting point has to be the kitchen, which is called as Paka- Shala in Sanskrit. The very meaning of Paka- Shala is “Cooking Institution.” It indeed does not revolve around some grams of Proteins, Carbs, and Fats, it revolves around the concept of wholesomeness with a sense of physical and mental well being.

“Following our roots is the way to bring back sustainability in our food culture.”

How to re-create a Sustainable Food Culture?

When we speak about sustainability in food, it can also be misinterpreted as a mundane or boring stuff which is precisely the opposite of how sustainable food culture should be perceived. Here are some ways we can recreate the magic of sustainable food culture.

Flexible:

I remember when I was a kid, there would be some days when my grandma/ mom used to try different dishes just to be out of the food prep routine which used to be of the same type as per the region, religion, and beliefs that our family was adhering to. Flexibility is at the core of the whole concept of Sustainable Food Culture.

Season Specific:

The food which was made at our home was very sensitive to the season. I hardly remember having onions in the rainy season while we used to have white onion every day with dal and chapati all summers just to prevent sickness occurring from the heat wave. Having Kanji/Pej has been a practice all summers in many Indian households because it is very light on the stomach and is available aplenty. It has medicinal gut healing properties which will hardly let anyone suffer from the evil effects of IBS, Diarrhea or Constipation.

Kanji

Kanji/ Pazhaya Sadam (Currytrail.in) 

Festival centric:

Indian kitchens are festival centric. We make Gujiyas and Thandai during Holi in North India, whereas Puranpoli and Vade (Fritters) are made as an offering to the Goddess Holika in Maharashtra. Puranpoli is made of chana dal which is harvested during the months of Jan-Feb. Having Puranpoli from the freshly harvested dried chana dal is more about seasonal availability of the legume and its wholesomeness when had with fritters and kadhi which is again made of besan. 

Region wise/ Harvest wise:

Having chapati in Chennai is the wild call that one can make. Every food has its Geographic Indication. Tamil Nadu is a paddy belt since ages Tamil people have thrived on rice, coconut, banana and the dried vegetables because there were no means of growing vegetables in odd months. People used to buy vegetables in the so-called very warm winters and dry it to make it ready for the humid summers. So, having rice in Tamil Nadu and Paratha in Punjab is surrendering yourself to the already existing Sustainable Food Culture.

Modern Kitchen with Brass Utensils ( Courtesy – Pinterest)

Architectural Aspect:

Indian kitchen has always been a minimalistic kitchen with good amount of usable utensils made of mud, brass, copper or nowadays steel. A small ventilator or a window above the gas/chulha to let go of the smoke used to be an essential feature. The kitchen was never accessible to the outsiders and is closely guarded by the lady of the house. With liberalization, we do have some changes in our kitchen etiquettes now but bringing in the mud pots can bring back the earthen taste of Indian cuisine which is lost long back.

The article is written as part of the #SuperBloggerChallenge2018 by #Instacuppa conducted by HealthWealthBridge.comFashionableFoodz.com and AllAboutTheWoman.comand should not be repurposed, republished or use otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any infringement caused.

Chai (Tea) For All!

Chai (Tea) For All!

It was quite a movement when PM Modi started Chai Pe Charcha before elections. India’s favorite drink Chai is just not a drink, it is emotion in many ways. Our mornings begin with tea, we shed our lethargy in the afternoon with tea and the evening chat needs just a cup of chai to get more jazzed up. Early morning teacup made by someone you love has a special feel which cannot be written down in words. Reading newspaper with your favorite cuppa is a different level of luxury. 

Most Popular Drink Across India

The most popular drink in India, the country approximately consumes around 837,000 tonnes of tea every year. Drinking tea is a ritual in India, which breaks all the boundaries, the first thing which is very close to people’s heart when they are out is the Chai Tapri which is a roadside shop of tea serving umpteen number of teacups to different people from all walks of life all day long.

“ When you are down, mulling over a cup of chai is what is you need.”

There are two types of teas available at any tea shack. Regular tea has two proportions. Whenever you go to the tea shop not craving for drink, you can opt for a “Cutting” which is a small portion otherwise there is always a full cup of tea waiting for uplifting your mood. 

The affordability of Chai is also one of the important reason for its popularity. As the Starbucks and Coffee Days were luring the young Indians with the English variants of coffee, tea shop owners knew that the fondness of tea would never fade away.

 

Different Tastes:

Unlike British people, in India, there are tea lovers who prefer it made with milk and tea powder.The north Indian chai has Ginger which is believed to have a lot of health benefits and also helps to keep the body warm during the usually cold winter season of north India. The tea which is brewed in the north east of India, in the state of Assam is called as Ronga Sah which is a red tea made without adding milk. There is also Gakhir Sah, a tea made with milk. In South India, it is the Cardamom tea which has an amazing flavor and richness of Cardamom. Cardamom is plentily available in South India, its usage in the tea as a flavoring agent is just a natural extension to the process of making tea. Off late it is the lemon tea with a beautiful dark orange color having a pudina leaf which catches the attention on the tea shacks in South India especially in Chennai.

Lemon tea

Asking for Kadak Chai ( A strong tea) or Chai Malai Marke ( Tea with a dollop of cream) is customary. The Kadak Chai is usually for the boring afternoons, and the Malai Marke is to please the guests who are accompanying you to the tea shack.

Kulhads, Glasses and Paper Cups:

Everything related to Chai is unique. No wonder it was served in Kulhad, a pot made of clay some decades before, but now, it is served in small glasses, paper cups or plastic cups and steel tumblers mainly because of the convenience that they offer. In many parts of India, like West Bengal, the tea is still served in Kulhads which is the most environmentally friendly way of drinking tea.

My favorite cuppa:

Despite the latest craze for green tea, chamomile tea, earl grey and lemon tea, the Indianized flavor of either ginger or cardamom tea with milk and sugar is what I love the most. Whether going for a walk, for a meeting or on a road trip, a brief meet with my beloved cuppa is what I need to make myself feel better because

“Where there is Tea, there is Hope.”

The article is written as part of the #SuperBloggerChallenge2018 by #Instacuppa conducted by HealthWealthBridge.comFashionableFoodz.com and AllAboutTheWoman.comand should not be repurposed, republished or use otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any infringement caused.