Saatvik food for the times

Saatvik food for the times
Archna

Bhavna Singh from Kulture Kool conducted the virtual Saatvik cooking sessions organized by the Indian Consulate in New York.

By Archana Athalye

Director, Kulture Kool  

The Covid-19 Pandemic is compelling most people everywhere to revisit their lifestyle choices to boost immunity to fight this deadly virus. To help our communities in this goal, Kulture Kool partnered with the Consulate General of India, New York to offer a series of Virtual Saatvik Cooking sessions.

Saatvik is derived from the Sanskrit word “Sattva”, a concept from Indian yogic philosophy. It means one that is pure, true, ethical, energetic, clean, strong, wise and vital. Thus, a Saatvik diet is meant to include foods which are pure, balanced, energy restoring and immunity building.

Sattvic Cooking brings about a harmony between the food we eat and our thoughts and actions. The principles of Ayurveda play a key role in this way of cooking. Sattvic recipes promote a sense of wellbeing and positivity in our everyday life.

Kulture Kool’s sessions in May presented simple, easy to follow recipes using Saatvik ingredients and cooking techniques. Thee free sessions had participants join in through Zoom. Videos of past sessions are available on the Facebook pages of Kulture Kool as well as of the Indian Consulate.

The sessions were conducted by Bhavna Singh, a certified consultant from Stanford University in Child Nutrition and cooking with special knowledge of Saatvik and Nutritional cooking.

Founded in 2009 from Rutherford, NJ, Kulture Kool is the first center in North Jersey to provide year-round comprehensive programs and workshops in Indian Classical Music and Dance, Popular and Folk dance. From  its Rutherford venue, it expanded to Glen Ridge, Hoboken and West New York. The school offers the option to its pupils to get certification from prestigious boards and institutes from USA and UK for its music and dance programs.

For more information: www.kulturekool.com

3 Saatwik Recipes

Moong cheela

Sprout Moong Cheela

Serves 4

Prep time 10 min

Cook time 10 min

  • 1 Cup Whole moong presoaked and sprouted. (Soak overnight in warm water, drain water and  keep in muslin cloth or any covered strainer for 24-30 hours at some warm place)
  • 1 inch Ginger
  • 2 Green chilies
  • salt 
  • Cilantro
  • 1 Tbsp Oil/Ghee

Directions

  • In a blender coarsely grind sprouted moong beans with green chilies and ginger and water.
  • Take the batter out in a bowl and add salt and chopped cilantro. Consistency should be like dosa batter.
  • Heat a skillet and put a few drops of ghee and spread it all over with help of pastry brush or tissue.
  • Take big ladle full of batter and spread it gently in circular motion.
  • Make sure the skillet is not too hot when you spread the batter.
  • Let it cook about 1 min on medium flame, sprinkle a few drops of ghee. You can cover it with glass lid (that helps to take out the cheela from skillet to flip).
  • Flip the cheela and let it cook about 1 min on the other side till it gets golden.

Super healthy and light, full of nutrients, Sprouted Moong Cheela is ready to serve.

 

Jodhpuri aloo

aloo Jodhpuri

Aloo Jodhpuri

Serves 4

Prep time 10 min

Cook time 15 min

  • Baby potatoes (Parboiled) 1 lb
  • 1 tbsp Oil/Ghee
  • ½ tsp Fennel seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Sesame seeds
  • ½ tsp Turmeric
  • ½ tsp Black pepper
  •  ½ tspn Salt
  • ½ tsp Dry Mango Powder
  • Cilantro

Directions

  1. To begin making the Jodhpuri Aloo Recipe, wash and pressure cook the baby potatoes for 1 whistle until they are cooked but not mashed. Peel the skin and keep aside.
  2. Heat oil/ghee in a heavy bottomed pan, add the cumin seeds, fennel seeds, white sesame seeds and let it splutter.
  3. Now, add half tsp of turmeric powder then add boiled baby potatoes Season with salt and black pepper and mix well.
  4. Let these roast on the slow heat, toss the baby potatoes occasionally from time to time.
  5. We have to slow roast the potatoes until they are slightly golden on the outside. This will take around 8-10 minutes.
  6. Now, add in black pepper and dry mango powder, combine well and switch off the heat. Garnish Jodhpuri Aloo with fresh cilantro leaves, sesame seeds and serve hot. 
  7. Serve this Jodhpuri Aloo Recipe with Rajasthani Kadhi and  Phulkas or with cheelas for a delicious week day lunch.

 

stuffed daal dhokli

stuffed daal dhokli

Stuffed Dal Dhokli

Comfort one-pot meal from Rajasthan/Gujarat/Maharashtra

Cook Time 30 min.

Serves 4

Ingredients for Dal

  • ½ cup Toor Dal (Pigeon Peas)
  • Salt 1/2 tsp
  • Turmeric ½ tsp
  • 2 tbsp Tamarind paste
  • 1 tbsp Jaggery (optional)
  • 3-4 Green Chilies chopped/paste
  • 1 tsp Ginger chopped/paste

 Ingredients for Dhokli Dough

  • ½ cup Wheat flour 
  • 2 tbsp Gram Flour (optional),
  • 2 tbsp Semolina (optional)
  • ½  tsp Turmeric
  • 1/2 tsp Ajwain Seeds
  • 1 tbsp Ghee/Oil
  • 1 pinch Asafetida
  • Salt to taste

Ingredients for Stuffing

  • 1 Potato boiled medium size
  • ¼ cup Peas boiled
  • 1 Green chili chopped
  • Salt to taste

Ingredients for Tempering

  • 1 tbsp Ghee/Oil
  • Cumin Seeds 1/2 tsp, Mustard Seeds 1/2tsp, Asafetida 2 Pinches
  • 8-10 Curry Leaves
  • 1 tbsp Peanuts (optional)
  • Cilantro to garnish

Directions

  • Wash and drain toor dal, pressure cook it with salt and turmeric and 2 cups of water. While Dal is cooking prepare dhokli dough
  • Mix all the ingredients as listed above under “Dhokli Dough” and form a stiff dough (puri dough consistency) adding  water little by little. Let it rest covered for 10 minutes.
  • Prepare stuffing: mash boiled potato and steamed peas, add salt and green chili. Make small balls of stuffing.
  • Take small portions from the dough and roll out as rounds. To get equal size, cut with a jar lid or cutter. Remove excess and reuse.
  • Take one prepared round and put stuffing ball in it. Wrap stuffing ball with rolled dhokli dough like Modak shape or square ravioli shape. Make sure to seal it properly. Repeat process for the rest.
  • Open the pressure cooker, dal should be well cooked. Add one more cup of water and 1 chopped green chili and let it boil. Now add these stuffed dhoklis into it and  cook for 4-5 minutes. Dhoklis will float in dal when they are done.  At this point add jiggery if you like.

Tempering

  • Heat 1 tbsp ghee and add Cumin Seeds 1/2 tsp, Mustard Seeds 1/2tsp, Asafetida 1 Pinch. When these seeds splutter add curry leaves, peanuts, chopped ginger and 1 whole green chili and add to the prepare dal dhokli.
  • Garnish with fresh cilantro and serve hot.

 

Image courtesy of thesatimes | Welcome to The South Asian Times

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