Nichola Pais tucks into the spread of tasty and healthy recipes from across the country, in Traditional Recipes for Pregnancy & Motherhood
“Pregnancy is a crucial period in a woman’s life. During this phase, it is of utmost importance to provide the best nourishment to the mother and her baby. During lactation, a wholesome and balanced diet is vital – for the mother’s recovery as well as the health of her newborn.” With a mission of preparing a path for a woman’s wholesome journey to motherhood, Sonal Chowdhary and Supriya Arun shares 80 recipes from across India and 6 superfoods in their most useful and beautifully-photographed book, Traditional Recipes for Pregnancy & Motherhood.
This book also addresses the many misconceptions among the millennial generation regarding the customary pregnancy diet of our ancestors. “As an alternative, new mothers/ parents are drawn to Western food and lifestyle choices mainly because there is little to no awareness about the positives and negatives of our traditional fare,” they point out.
Rui Macher Jhol
An attempt to acquaint the reader with the wisdom of the traditional Indian diet and also lay down an ideal pregnancy and post-pregnancy diet, the book focuses on regional diets which contain therapeutic and nutritional ingredients. What’s more, the recipes strike the balance between nutrition and convenience – equally important in today’s fast-paced world.
There is relevance and scientific basis to the recipes, along with the benefits and uses of various herbs which are useful during pregnancy and lactation. The preparations are rich in various macro and micro-nutrients. The book also includes real-life pregnancy stories of women, and is a ready reckoner for women looking for a nutritious meal plan that is imbued with the healing, nurturing nature and legacy of traditional Indian cuisine.
The recipes are divided into region-wise sections, complete with a listing of the names of ingredients in English and the local language, quantities and beneficial uses. The Tamil Nadu section includes recipes for Legiyam Podi (Post-childbirth herb powder), Suraa Puttu (Scrambled White Shark Fish), and Sirukkerai Masiyal (Tropical Amaranth Curry). Recipes from Gujarat include the Bajra No Sheero (Pearl Millet Halwa), Digestive Munch and even a Special Tea. Offerings from Punjab and Himachal include Khairani (Dry Fruits in Milk Base), and Moong Dal Halwa (Split Green Gram Halwa).
Maharashtra’s specialities include Methichi Kheer (Fenugreek Seed Pudding), Alivche Ladoo (Garden Cress Seed Ladoos) and Lahsun-Tilachi Chutney (Garlic-Sesame Chutney). Sunthi Kanji (Dry Ginger Porridge), Sabsige Soppu Bhaat (Dill Leaves Rice) and Vaali Ambat (Malabar Spinach Curry) find mention in the Karnataka section, while Rajasthani favourites include Gond Ke Ladoo (Edible Gum Ladoo), Battissa Kada (Herbal Decoction) and Paan Masala (Herbs with Betel Leaves). Bengal, Odisha and the Northeastern states are represented by delicacies such Shukto (Mixed Vegetables in Poppy Seed Paste), Muri Ladoo (Puffed Rice Ladoo) and Rui Macher Jhol (Rui Fish in Gravy). Harira (Mixed Nuts Snack), Makhana Kheer (Fox Nut and Milk Pudding) and Bhuknoo Churan (Digestive Herb Mix) are among the recipes from Uttar Pradesh, while Muringaila Curry (Drumstick Leaf Curry), Uluva Lehyam (Fenugreek Halwa) and Manga Chammandi (Raw Mango Chutney) represent the taste of Kerala cuisine.
Makhana Kheer
This tome also includes healthy snack ideas for pregnant women and lactating mothers, which are rich in proteins, fats, carbohydrates, iron, vitamin B12, folic acid and calcium.
Authored by Sonal Chowdhary, a holistic nutrition consultant with specialisation in weight management, sports and clinical nutrition, and Supriya Arun, a nutrition and wellness consultant certified in clinical weight management and sports nutrition, Traditional Recipes for Pregnancy and Motherhood would make an ideal guide for eating that is both tasty and healthy at this crucial time in life.
from Food – Free Press Journal https://ift.tt/2BYH13E
Paya in Hindi and Urdu means a leg. The delicious soup is cooked with lamb trotters and is loaded with flavourful spices. It is both comforting and celebratory. Let us not forget the health benefit a bowl of warm paya soup comes with. The soup helps to keep the body hydrated and is a rich source of proteins and vitamins.
One of the most favourite Eid delicacies is the quintessential mutton biryani. The joy of gorging the fragrant basmati rice busting with aromatic spices loaded with flavourful marinated mutton is yogurt is something we cannot define in words. The dish is packed with all the necessary carbs, proteins, vitamins and minerals.
Mutton Kaleji is a semi-dry preparation of mutton liver loaded with spices and cooked with perfection. The easy to cook dish is enjoyed as an appetiser and is also served with roti. The healthy dish is rich in Vitamin A and includes ingestion of good quality protein. It also increases the hemoglobin level in blood.
Prepared with minced meat and a lot of spices, Mutton Kofta Curry is one such dish one can easily fall in love with. The meatballs are made using minced mutton, spices, and caramelised onions. The balls are fried until crispy and brown. It is then cooked in tomato and onion gravy.
The whole mutton leg is slow cooked with rich nuts and spices and is served with roasted potatoes and fresh steamed vegetables. Making the dish is time-consuming but is worth it. The zesty mutton delicacy is a must try for every meat lover.
The one dish is widely liked across the globe. Fine pieces of mutton are grounded with spices and made into balls that are cooked over tandoor or hot tawa. The melt-in-the-mouth dish can be had as a starter or with roti.
A slow-cooked preparation, Nalli Nihari is a smooth flour based stew bursting with a myriad of spices. Traditionally the dish is cooked overnight or for 6 to 8 hours. It is part of the main course and is served with bread, rice or roti.
The refreshing vegan, healthy, creamy date shake is made with only 4 ingredients. A handful of dates are blended with banana, milk and dry fruits. A pinch of cardamom enhances the flavours. Freeze the shake for few minutes and the dates shake is ready.
If Biryani is the heart of Eid celebration then Sheer Khurma is the soul. No Eid celebration is complete with it. The dish is made with vermicelli, also known as ‘seviyan’, sauteed in ghee and then added to the thickened milk with dates. It is then topped with dry fruits and dates.
The drool-worthy dessert is prepared with skinless split green gram, loads of ghee, milk, sugar and dry fruits. Unlike other halwa recipes, ‘Moong dal ka halwa’ takes a little more time (but is worth it) as its consistency should be taken care of. It should be balanced – not too thick, not too flowy. The dish is loaded with lots of protein and calcium.
Too bored of egg bhurji or omelette? Try Akuri, the Parsi version of scrambled eggs with fried onions and loads of spices such as black pepper, ginger, coriander, and chillis is a must try. It is usually served with bread. 
Crispy on the outside and tender on the inside, no we are not talking about KFC’s fried chicken but Marghi Na Farcha is the Parsi version of fried and spiced chicken treats. It is also called ‘Chicken Farcha’. These divine delicacy not only makes a perfect starter but also goes well with all sorts of curries.
‘Sali’ means potato sticks and ‘Boti’ means chunks of meat. The Parsi version of mutton curry is rich and appetising and is made with boneless mutton in an onion and tomato sauce and served with fried potatoes. One can experience an explosion of flavours of tomatoes, onions, jaggery, and vinegar. 
Dhansak is probably the one dish we all might have tasted or at least heard of. And trust us, it does live up to the hype. The dish is a beautiful blend of lentils, vegetables, and meat, flavoured with the secret ‘dhansak’ spice. The meat and lentils curry is sweet and rich in flavours.
Patra Ni Machhi is a steamed fish preparation in which a fish is coated in a coconut chutney and wrapped in a banana leaf. The fish is steamed to melting perfection in banana leaves. 
Parsi Sev holds a pride of place on the table on every occasion in a Parsi household. The dish is traditionally served with sweet yogurt. The dessert is cooked with dry fruits, nuts, and jaggery.
The iconic dessert is a great dessert. The Lagan (wedding) Nu Custard is garnished with cashews, almonds, and pistachios and is often served in Parsi weddings and festivals. The custard is rich, creamy and nutty and is bound to brighten up everybody’s mood.
