Recipe of Rice Pakoda/राईस पकोडा

Recipe of Rice Pakoda/राईस पकोडा 
Recipe Courtesy - Mrunalini Patil

साहित्य:
१ कप शिजलेला भात, १ बारीक चिरलेला कांदा, दीड कप डाळीचे पीठ, २ टी-स्पून आले-लसूण पेस्ट, १ टी-स्पून पल्लविज स्पाईसेसचा चिली मिली मसाला, अर्धा टी-स्पून हळद, १/२  टी-स्पून धने पावडर, १/२ टी-स्पून पल्लविज स्पाईसेसचा गरम मसाला, १/४ टी-स्पून सोडा, तेल आणि चवीनुसार मीठ

कृती:
भात, डाळीचे पीठ, कांदा आणि सगळे मसाले, आले-लसूण पेस्ट, मीठ आणि धने पावडर एकत्र करून त्यामध्ये आवश्यक तितके पाणी टाकून एकजीव करून घ्या. त्या नंतर त्यामिश्राणा मध्ये सोडा आणि गरम तेल १ टी-स्पून टाकून पुन्हा चांगले मिसळून घ्या. मग कधी मध्ये तेल गरम करून त्या मध्ये मध्यम किवा मोठ्या आकाराच्या चमच्याने हे मिश्रण सोडत जा. छान खरपूस तळले कि हे पकोडे हिरवी चटणी किवां sauce बरोबर गरमागरम सर्व करा.

MODAK: The hot favorite 'prasad' of Lord Ganesh and its importance

Article on 'Modak', the most favored 'Prasad' of Ganapati Bappa
by Gandhali Gode
Consulting Nutritionist and Dietician, Pallavi's Spices

 

 

 

 

 

Post Shravan, everybody eagerly awaits the joyful “Ganesh Festival” and the delicious sweet recipe of Modak.

Modak, known to be Lord Ganesha's favourite, is also a hot favourite amongst his devotees during the 10 day festival. Although ‘Modak’ is a typical Maharashtrian recipe, these days it’s favored across the nation. Following are variants in Modak prepared viz; Ukadi modak (steamed), Kanik modak, Chocolate modak, Mango modak, Dryfruits modak, Mawa modak etc.  Each variety of Modak has its own nutritious values.

Modak contains rich calories, carbohydrates & B-vitamins. Mostly in Konkan (coastal region), Ukadi modak are famous. They are prepared using rice flour, jaggery & coconut which is available in abundance in Konkan. Ukadi modak are mostly served with pure ghee, as this combination (carbohydrate & fat) is helpful in digestion of the ‘Prasad’.  Fried Modak is also a good source of carbohydrates, proteins. Sugar/ jaggery are used in making of ‘saran’ or the mix used inside. Jaggery is a good source of iron.

The saran / stuffing is made by coconut which is a good source of Potassium, which is good for hair & skin.Coconut is a rich source of energy also acts as a diuretic. Dryfruits, Khaskhas, Khoa (Khava) are also used in making of stuffing or ’saran’. Dry fruits, Khaskhas are good source of proteins, calcium. Khoa (Khava) is also good source of fat and protein.

Mango pulp is used for making Mango Modak which are delicious in taste. Mango is a good source of Vitamin A, provides approx. 50% of daily Vitamin C intake and also contains insoluble fibers and carbohydrates.

Modak is a popular dish in all age groups. However, it should be strictly avoided by diabetic patients.

Enjoy the festival and thank you in advance for caring for the environment. Jai Ganesh. Bappa Moraya.

 

 

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Recipe of पनीर कबाब/Paneer Kebab

पनीर कबाब/Paneer Kebab

Recipe courtesy - Vidula Joshi

 

साहित्य:
२५० ग्रम बारीक केलेले पनीर, ५ ग्रम धने, १००-१२० ग्रम उकडलेले बटाटे, १०-१२ ग्रम पल्लविज स्पाईसेसचा चिल्ली मिल्ली मसाला, ५ ग्रम हळद, ५ ग्रम जीरा पावडर, २५ ग्रम कॉर्नफ्लॉवर, १०-१२ ग्रम चिरलेली कोथिंबीर तेल, चवीनुसार मीठ

कृती:
वरील दिलेले साहित्य एकजीव करून त्याचे वडे करा. ते वडे नंतर गरम तेला मध्ये तांबूस लाल होई पर्यंत तळा व चटणी, थोडी काकडी, कांद्याच्या चकत्या बरोबर सर्व्ह करा.

The longest tastymonial received to Pallavi's Spices from Saurabh Kulkarni, studying in Netherlands

Dear Pallavi tai,

First, I would like to thank you for making such a wonderful and tasty spices....

It has been just 2 weeks in Netherlands and I did not make a single recipe without mixing Pallavi's Spices "Chilly Milly" masala...

Because of weight limitations on baggage, I could not carry much variety of spices from you, and also since I had never tested them earlier was bit doubtful.

On the very first day here, in the Netherlands i didn't had the time to cook anything in the morning.. But in evening when I was starving like mad, I decided to make KHICHADI as it was the only easy option. I added little of " Chilly Milly" masala..And the result was just wonderful... I really thought that i was eating something similar made at my home..And then from next day onwards I started adding the same in all recipes to make it more tasty. I have already started recommending your tasty spices to all my friends here from different countries and they too love the taste. Now I have asked my parents to send me more packets of all the varieties available from your products!!!

Thanks for making such wonderful and tasty spices which keep me connected to my mother land very often !!!

PS: Waiting for more variety of your products and later will wait them to arrive in the Netherlands soon...

Saurabh Kulkarni
Student, Netherlands

Article on 'Gopalkala' on the occasion of 'Janmasthami'

Article on 'Gopalkala' by
Gandhali Gode on the occasion of 'Janmasthami'
Consulting Nutritionist and Dietician, Pallavi's Spices

Janmashthami-
Shravan Maas (Month) is considered the holiest month of the year as it comes with various auspicious religious and colorful festivals. “Janmashthami”, the birth celebrations of ‘Lord Krishna’ is one of the widely celebrated festival across many parts of the country. Devotees are served ‘Gopalkala’ which is a famous & favorite dish in all the age groups. It will be interesting to know the importance of this ‘Prasad’ to the devotees from a more scientific point of view as was intended by our ancestors.
The main ingredients for Gopalkala are: Milk, Curd/ Dahi, Pohe, Jowarlahi, Ginger and salt to taste. Some prefer to add cucumber and green chilly too to make it more tasty.

Milk: is a good source of Protein and Calcium Fat. Milk is the first staple food immediately after our birth. It is an essential component of a diet for all the age groups as our body structure is mainly based on calcium and protein. Proteins are known as building blocks of our body and required for its growth & maintenance. They provide energy as well. Calcium is also necessary for formation of teeth & bone, helps in blood clotting, contraction of heart muscles & acts as a transmitter of nerve impulses.
However, gradually milk consumption decreases due to changes in food habits, and many other factors. It is highly recommended to have at least one glass of milk every day. In case of pregnancy, lactation period deficiency, intake should be increased accordingly. But in certain disease conditions like, kidney disease (low protein diet, fluid restriction is important), lever diseases (hepatic coma, cirrhosis), heart disease (low fat diet), peptic ulcer, diarrhea, lactose intolerance milk should strictly be avoided.

Curd: Curd is a good source of Protein. During curd formation the lactose of milk is converted into lactic acid and helpful for the people suffering from lactose intolerance. Curd is reported to have better nutritive value than milk. Though there is no increase in the fat or protein content of milk during fermentation, the digestibility of curd is more than that of milk. The calcium and phosphorous contents of curd are more easily assimilated. Curd contains more vitamins than milk. Not for people who suffer from kidney disease, cough cold, liver disease, etc.
According to the “Ayurveda”, Curd is considered as cold food. (Sheet Annapadarth) which narrows the arteries which results in improper supply of blood to the heart. Therefore Ayurvedik practitioners will never advise people to consume curd.

Poha/ Rice flakes: Rice flakes is a main source of Iron which is important for regulation of Hemoglobin and also acts as a carrier of the oxygen & carbon di oxide. They help in blood formation and also play a role as anti- infective agent. As Iron requires acidic medium for absorption, eating rice flakes with curd is useful.

Jowar lahi- Jowar is a healthy cereal which contains Carbohydrates, Proteins and Calcium B and complex vitamins. Comparatively it has low glycemic index than rice hence it is useful for diabetic patients too. Jowar lahi is helpful for all age groups and is also useful for weight loss.

Ginger- It acts as an antioxidant; ginger is a good appetizer, also useful in lactation period. It helps to decrease sensation of vomiting. Ginger tea is useful in cough, cold, fever.

More about ‘Gopalkala’:
The legend behind the Gopalkala can be found in Puranic scriptures. Astrologer Kapil Chandrayan says that it dates back to the times when Krishna as a child used to take the cattle for grazing. "Many of his friends would accompany him and all of them carried lunch packets or shidori with them. Krishna used to mix all the food and distribute it among the boys. Hence, kala is a mixture of food with milk, curd, and butter.

On the midnight of Janmashtami, these scrumptious dishes are offered to the Lord to welcome him. It is said that Lord Krishna was born in midnight hence Janmashtami is celebrated in the midnight singing and dancing in praise of Lord Krishna.

Gopalkala is one of those luscious, salty, delicious mix of puffed rice, curd, milk, sugar and cucumber and is the highlight of the celebrations. Basically most of the varieties of sweets are prepared with diary products that include butter, milk or curd. Besides being delicious to taste, it is appetizing and stomach filling. It is an excellent recipe for those devotees who were fasting the whole day.

Addition of few green chilies, and flavored with cumin seeds cucumber gives a soothing, refreshing and cooling effect. Curd is an excellent diary product which provides lot of health benefits as it is a very good source of calcium, phosphorus, riboflavin, vitamin B2 and iodine. Thus we can very well understand here that our ancestors had a scientific approach benefitting everyone, even while deciding on a 'Prasad' for a particular occasion.

(Images used for illustrative purposes only)

Recipe of Mutton Rassa (Gravy) / मटण रस्सा (गावरान मराठा मसाल्याबरोबर)

मटण रस्सा (गावरान मराठा मसाल्याबरोबर)

साहित्य:
अर्धा किलो मटण, ४ कांदे, अर्धा टेबल स्पून आले-लसुण पेस्ट, अर्धी वाटी खोबर्याचा किस, हळद, तेल, ३ टेबल स्पून पल्लविज स्पाईसेसचा गावरान मराठा मसाला, ५-६ लसूण पाकळ्या, १ इंच आल्याचा तुकडा, कोथिंबीर, मीठ चवीनुसार.

कृती:
कुकरमध्ये एलत १ बारीक चिरलेला कांदा परतणे. त्यात हळद, आले लसूण पेस्ट, मीठ घालून परतणे. मटण पाणी घालून कुकरच्या शिट्ट्या करणे (अंदाजे ४-५)

मसाला वाटण:
तेलावर कांदा चांगला लालसर करणे. नंतर त्यात खोबरे, आले, लसूण घालून चांगले खरपूस भाजणे. गार झाल्यावर त्याची पेस्ट करणे.

एका भांड्यात २ टेबल स्पून तेलावर वाटलेला मसाला घालून तेल सुटेपर्यंत त्यात हळद, पल्लविज स्पाईसेसचा गावरान मराठा मसाला, मीठ घालून परतणे. शेवटी शिजवलेले मटण टाकून चांगले परतावे. आपल्या आवडी नुसार रश्यामध्ये पाणी घालणे.

Do let us know your feedback/suggestions on the below given recipe once you try it. Share your own specialty and let the world enjoy it too.
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