MUMBAI BAKERY STYLE NAN KHATAI (BAKED BISCUITS EGGLESS)

MUMBAI BAKERY STYLE NAN KHATAI (BAKED BISCUITS EGGLESS)

If there is a biscuit that’s authentically and genuinely Indian then it’s the Nan Khatai.

Is it really of Indian origin?

Wikipedia says that, Nan khatai is believed to have originated in Surat(Gujarat) in the 16th century, the time when the Dutch and the Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian.

Yet there is a version that says, that the word Nan Khatai is derived from the Persian word Naan, which is a type of flatbread and Khatai is an Afghan word and means biscuit. In fact, this biscuit is also famous in Iran and Afghanistan, that could be the reason that we see most Islamic bakeries make different assortments of these lovely baked biscuits. Now, yet another version doing the rounds is that the Parsi Bakers invented the Nan khatai.

It really doesn’t matter who invented these beautiful delicacies but I’m glad they did it.

In the yesteryears, Nan Khatai’s were baked in old style urn ovens using firewood.

Nan khatai is popular and available all over India and every region has its twist to it.

My daughter who loves baking says that Nan khatai cannot be classified as a cookie. It’s more like a biscuit. According to her cookies are much buttery and melt in the mouth and the texture of Nan khatai is like a biscuit.

The eggless version that we get in Singapore during Hari Raya known as Sugee Cookies, have a high content of vegetable shortening in it, which feels rich and soft but leaves a waxy coating on the roof of your mouth.  

The Nan khatai in India is not melt in the mouth (Although we can make it in that texture too) but my biscuits come with a crunch like the ones we get at The Mumbai Bakeries.

I personally love the home made ones as I know exactly the ingredients that go into the making and nothing tastes as good as homemade ones, so here’s a recipe if followed perfectly would result in awesome Nan khatai biscuits.

Ingredients

All purpose flour (Maida) - 1 cup + Standby (2 tablespoons)

Semolina (Rava/Suji) - 2 tablespoons

Caster Sugar - ½ cup

Unsalted Butter (or ghee) - ½  cup at room temperature

Baking Soda - ¼  teaspoon

A pinch of Salt

Cardamom Powder - ¼  teaspoon

Crushed Nuts - 1 tablespoons (Preferably Almond and Pistachio finely chopped)

Method

In a big bowl, Sieve the All purpose flour, semolina, baking soda and a pinch of salt.

In another Bowl take the melted butter, to it add the caster sugar, Using a whisk or hand mixer blend until smooth and frothy. Add in the cardamom powder and give it a good stir.

Add this mix to the Dry ingredients and mix well and knead into a dough.

In case the dough looks very greasy, add in the 2 tablespoons of flour that we kept as standby.

Knead well,

After this, divide dough into about 20 equal portions and make round shaped balls from it, press these between the palms and place it over baking tray. Line your baking trays with a baking sheet/parchment paper/aluminium foil and place the dough balls on it, allow sufficient space between the biscuits, usually 1.5 to 2 inches as the biscuits tend to expand in size during the baking. Top each one with a little bit of finely chopped nuts and press gently with your finger.

The next step…….Baking, if this goes wrong everything is wasted, so here I’m sharing some tips of how to bake the Nan khatai

Baking♨

·       For even baking, position the rack at the centre of the oven and bake one tray of the biscuits at a time. If you want to bake two trays, space the racks, and switch the racks from top to bottom halfway through the baking.

·       Always Preheat the oven 10 to 15 minutes before baking the first batch.

·       Check the oven temperature with an oven thermometer (if you have it or else you can go by Visual judgement).

·       Once pre-heated, bake your cookies for about 15-20 minutes @180 degrees centigrade (350 degrees Fahrenheit)

·       Visual judgement is the best when it comes to baking your biscuits, follow the abovementioned time and check for the colour (light beige golden)

·       Using a timer would be good. Most Ovens come with a recipe book or instruction printed on it, which includes a range in baking time; check what’s the range for your oven. If not follow the minimum time stated in the recipe. Example, my recipe says, minimum time is 15 minutes.

·       Every oven has different settings and it may take a little longer or shorter time based on the oven you use.

Once Baked…..♨

Remove the baking tray from the oven and transfer the biscuits to a cooling rack (or wire rack). The biscuits can’t be eaten yet. Internally the heat is still cooking it. After about half an hour you can indulge in these beautiful Nan khatai Biscuits. Store them in an airtight container.

Enjoy these beauties with your tea/ coffee☕. I love dunking them into my tea☕. Sweet and Sinful Indulgence.

Tips

·       Just follow the Recipe As-is

·       Ensure that the butter in the recipe is soft but not completely melted

·       If Caster sugar is not available, you can powder the coarse sugar in the dry blender

·       If you are using ghee instead of butter, it should have semi solid consistency. It should not be completely melted or look like oil.

VEGETARIAN / VEGAN ARROZ CALDO (FILIPINO RICE PORRIDGE)

VEGETARIAN / VEGAN ARROZ CALDO (FILIPINO RICE PORRIDGE)
Arroz Caldo is a simple Filipino rice porridge, “Arroz” means Rice and “Caldo” means soup.
The Filipinos are meat lovers and almost every dish would have meat in some form or the other.
This dish also has meat in it but since I'm a vegetarian, I'm sharing a vegetarian recipe with a slight Indian twist😉 (Turmeric and coriander).
It's usually made of shredded chicken, garlic, ginger, and chicken broth.
My Filipino helper introduced me to this simple yet healthy dish.
She first made it and it tasted exactly like our Khichdi minus the lentils.👍
My helper says that they used to get this for breakfast at the Government school they studied in back in Ilo Ilo, Philippines.
She says due to poverty, many kids going to the Government schools are malnourished.
The Government or people who are well to do donate Rice to the school and when they are blessed with these Rice donations, they make a simple Arroz Caldo and serve it to all the kids.
The kids themselves volunteer to cook it under the supervision of the teachers.👍
It's nutritious and filling and helps to satiate the pangs of hunger of these kids from the lower economic backgrounds who don't have enough to eat at home.👍

Arroz Caldo is a dish that I would recommend highly👍 as it is very light on the stomach and easy to digest.👍
A piping hot bowl♨ of Arroz Caldo will be perfect when you have a cold or not feeling well or when you are tired and lazy and want to rustle up something quickly.
Next time you are lazy make Arroz Caldo instead of a packet of Instant Noodles.
Although she says, sometimes they add a packet of instant noodles to the Arroz Caldo, but I won't recommend it.

Ingredients
Brown Rice /White rice - 1 cup
Oil - 1 tbsp
Ginger - 1/2 inch
Garlic - 3-4 pods
Red chilly flakes - 1/2 tsp
Coarse Black Pepper powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt as per taste
Coriander leaves - 1tbsp finely chopped (Optional)
Spring onion leaves - 1 tbsp finely chopped (Optional)
Drumstick leaves - 2 tbsps (Optional)

Method

Wash the rice nicely and Cook in a pressure cooker up to 3 whistles. My helper says they used to cook it in an open pot only.
Peel and chop the garlic and ginger finely.
In a wok, take 1 tbsp oil, once the oil is hot, add the ginger and garlic and fry for a minute or 2.
When it's brown in colour, then add the turmeric and the cooked rice and mix well.
Add salt to taste.
Give it a good stir.
Add 2 cups of water and cook until all the spices are blended into the rice.
Serve it piping hot with a dash of the chilly flakes and pepper powder.
You can garnish it with finely chopped spring onion leaves or coriander leaves or drumstick leaves. 

Dunk into the hot Arroz Caldo and enjoy.

Navarathri Festival then & now...changing times and patterns

Navarathri in the 70's- 2000 & Now....

I had the privilege of living & being brought up in Mumbai. A place where people from all over the country (India) live. Where each festival is celebrated with gaeity. A place where there's a frenzy to catch a train/bus/rickshaw/taxi. Where a day passes only to go to work & be back. Where even 24 hours in a day is less.

The power it takes to board the train, squeezing through the robust melee of people in a mad frenzy to catch the train & the same frenzy to get off the train, literally jumping onto the platform, squeezing back through the crowd and daring all odds to reach home and yet come back with energy for the family & household chores waiting for them. 

Yet, when festivals come, the ladies undauntingly celebrate it with ardour & warmth.

Our Tambrahm community has always been known to be a practical & intelligent lot. Our pragmatic approach to changing times has helped retain our age-old traditions & rich culture & heritage.


Then.....(In the yesteryears)

Working ladies would invite for Vettala Paaku(Thamboolam) over the weekends & housewives over the week. Inspite of living in a fast paced city with such a flinty pace. People still managed to make the time to celebrate festivals with zest. And all the practical difficulties of living in the buzzing metro city made us pragmatic in our approach towards everything.

Back then, I used to enjoy dressing up in my pattu pavadais(silk petticoats), adorning jasmines in my hair and wearing Amma's gold necklace and jhimki(long gold earring with precious stones). I used to feel so dolled up as I used to accompany my Amma(mother) for vettala paaku.

The girl kids were an integral part of the celebrations and were "invited". I used to feel so privileged to be "invited"😀

Nowadays the kids do not want to accompany nor do they like to dress up in our beautiful traditional gear.

In our community, being born as a girl itself was a celebration.

My brother wasn't officially "invited"😜 for the vettala paaku.

Once we reached in our silks & fineries, mind you it's the onset of winters and just comfortable to be attired in our ensemble.

When we visited the people, we used to admire the golus(arrangement of dolls), ask questions about the theme of arrangement, new Additions (It's a tradition to have a new addition of a doll every year). We used to chant shlokas, sing bhajans, appreciate any new things in the hostess's house.

We usually used to be offered sundal & some sweet and beverages(coffee, tea, juice)

Sometimes we used to visit a few houses in a row, so the sundals & sweets used to be packed in little small packets of banana leaves covered with a newspaper made into little take away packs. These packets were made & readily kept if we refused to have anything offered at the hostess's home. These items were not mandatorily given. It depended upon the convenience of the person. 

But, now....

Calling for Vettala paaku has become an elaborate affair.

Every person is competing with another. The humble sundal & sweet are replaced with a huge array of food items. It's like a buffet arrangement with a varieties of snacks & sweets. People are slogging in the kitchen to outdo each other in the quest of making an impression on the invitees. Some even ordering food from restaurants. Eventually a lot of ladies who cannot manage all this will jump off this bandwagon and succumb to the temptation of "not" celebrating this beautiful festival.

There's also competition in dressing up, presenting the house, displaying your riches, Offering expensive gifts and comparing who's gift is better than the other.

There's even pressure in dressing up in certain colors as well. 

There are yet, a group of people who pack the thamboolam in gift pouches and send it over to their friends through their maids😂.Totally hassle-free but completely kills the idea of offering thamboolam.

The manjal(Haldi) kumkumam (Kumkum)which was offered from little brass/silver boxes have transformed into plastic pouches or boxes holding colored powders.

The paaku(betel nuts) is packed in plastic pouches.

We are using so many non biodegradable things now in the name of convenience which is harming the environment.

I'm glad I kept re-inventing myself over the period of years. This year I purchased cloth bags to give my vettala paaku, i do not give blouse pieces which are going to be further passed on😜.

I love the idea of gifts, Gifts are an integral part of the thamboolam, so i take a lot of effort, go to many shops, buy gifts which can be used in the pooja room or house. Gifts that will be useful.

I keep the cost economical as I give a lot of people (80-100 ladies). 

My mom used to say, "The more ladies you give, the more punyam (Blessings) you get".

The idea is not the cost but the thought behind it.

Haldi-kumkum packets i still give....maybe eventually it should (will) change. Betel nut(Paaku) packets too....although some of my friends love them (Roja Paaku with little melon seeds).

No bangles, combs, pottu packets, mirrors😂🤣....they definitely get recycled.

Traditional gifts were an integral part of the Haldi kumkum, so these items got replaced with a small cursory gift given out of love to replace the various things that had "significance" in the past (items worn/used by women to groom themselves meant for married women only or single girls (barring widows as they were not a part of these festivities...which was sad)) 

As the society evolved, a woman is no longer identified by the presence of her husband but an embodiment of Shakti (So happy about the status change though)

Gifts!!! Phew!!! 

The cursory gift given in replacement of the traditional items (meant for married women only) has become the focal point.

The focus shouldn't be in the joy of recieving the gifts and judging the person's status based on what's given. 

People these days don't even remove the price tag, so the guests know the value of the gift given (As if it matters the most!!!🙍)

I remember a few years ago, a friend made a comment upon the cost of gifts given during the Navarathri festival. 

Suddenly the whole spirit of Navaratri has changed and now people are taking so much efforts to outdo each other, impress the guests by showing off that their gift is superior, this unfortunately is not the spirit of Navarathri at all. 

I usually buy my gifts from small vendors, which helps uplift them. I give many ladies which includes our building security guards, cleaners etc., hence i buy in lots. I give everyone the same gift immaterial of their class or staus.

The spirit of Navarathri is not in the gifts or the "giving".

The joy is in meeting, and praying/singing bhajans in the glory of the Goddess together and, I ensure that whoever comes to my home blesses me for the warmth and love I give them when they come home and the great time that we spend together that build memories; like the memories I have now, of my past as a child. I don't even remember who gave what in those days.  

As a child even if it was a piece of a coconut barfi (Since many coconuts were given as an item in the Thamboolam / Vettala Paaku, It was commonly prepared in many houses during the time and offered as well. Everything was put to good use and nothing was wasted ever)

Let's turn back the clock to times that were uncomplicated and simple and just rejoice in the glory of the Goddess. 

Let's celebrate and invoke the Goddess within each one of us.

Invoking the inner Goddess according to me is awakening oneself at various levels and then working towards elevating oneself . 

Connecting with my inner Goddess, is also a reminder that we are a part of the Source(The Supreme), knowing our potential and the powers within that can be unleashed for the Emancipation of Women and the betterment of the society is Imperative.

It's a chance to tap into the deepest source of Empowerment, creativity and happiness and that exactly is why these festivals were designed and not for the petty things that it has come to. 

We must adapt to the changing times and not rigidly keep doing rituals in the name of tradition. We must take into account the present day situation and act accordingly when it comes to caring for the environment but at the same time keep in mind the spirit of such beautiful festivals for the women, of the women and by the women. 

Let's find out ways to improve our lives and in the process help Mother Nature conserve her beauty and radiance. 

So let's spread joy and keep up the festive cheer. 

What we do now is what will influence the future generations and if we don't do it right, it probably is going to be redundant soon.

"Happy Navarathri to All"




© Sukanya's Musings

 

Disclaimer - This article is based purely on the author's personal knowledge, experiences, views and opinions. 

Traditional Paruppu Podi Recipe | South Indian Spiced Lentil Powder

There’s something deeply comforting about a simple meal of hot rice, ghee, and Paruppu Podi. It is truly food for the soul, the kind of meal that brings warmth, nostalgia, and comfort on days when we are tired, under the weather, or simply too lazy to cook an elaborate spread.

Whenever we order an Andhra meal at a restaurant, my hubby Yo never misses out on his favourite Paruppu Podi, lovingly mixed into steaming hot rice with a generous dollop of ghee. That earthy aroma, nutty flavour, and spicy warmth instantly elevate the meal into something incredibly satisfying.

These days, Paruppu Podi is easily available in stores and comes in countless variations. While many of them taste quite good, nothing can truly compare to the irresistible aroma and flavour of freshly roasted and ground podi made at home. The fragrance that fills the kitchen while roasting the lentils and spices is pure magic.

Just mix some Paruppu Podi with hot steaming rice and a little ghee or gingelly oil, and you have a wholesome one-pot meal ready in minutes. Pair it with some crispy roasted or fried papadam, and it becomes comfort food at its absolute best.

Like most traditional recipes, there are many variations of Paruppu Podi across South Indian homes. The recipe I’m sharing below is extra special, it’s my grandmother’s recipe, passed on to me by my cousin sister. I had prepared this podi for one of my overseas trips, and it was an absolute hit with everyone who tasted it.

Do give this beautiful heirloom recipe a try and enjoy every spoonful of this humble yet flavour-packed delicacy.

💫Ingredients

Toor Dal (Split Pigeon Peas) – 1 Cup

Chana Dal – 2 tbsps (Split Bengal gram dal)

Red Chilly – 3 Nos.

Peppercorns – 1 tsp

Asafoetida – ¼ tsp

Salt as per Taste

💫Method

Dry roast the ingredients till the dals turns into a golden brown color. Add in the salt and asafoetida.

Once it’s cool, grind it into a fine powder.

Enjoy yummy paruppu podi with hot rice and a dollop of ghee or gingelly oil.

💫Storage

Store the remaining in an air tight jar for enjoying later.

💫Variations

• ·      You can add 1 tbsp of Urad Dal (Split Black Gram/ White lentil). Just roast along with the above ingredients and grind.
• ·         You can add curry leaves, Wash, dry and roast along with the above ingredients and grind. Gives a good aroma and is good for health too.
• ·         You can add Garlic. Just peel and roast 4-5 cloves of Garlic along with the above ingredients and grind.
• ·         You can add 1 tbsp of Desiccated coconut powder (dry). This can be dry roasted and added. (If you add coconut it won’t have a longer shelf life).

COARSE BESAN LADDOO (COARSE GRAM FLOUR BALLS WITH A CRUNCH)

COARSE BESAN LADDOO (COARSE GRAM FLOUR BALLS WITH A CRUNCH)

One of my neighbors sells homemade Diwali sweets and savories. I always buy something to support her effort. This time when I went to buy I saw her making huge batches of Besan Laddoo. Immediately I was tempted to try them at home. She was making the Fine Besan laddoos and I wanted to try the coarse variety.  

So I bought the Coarse Besan from Mustafa. We are fortunate to get the Coarse Laddoo Besan under the Pattu Brand. 

My Maharashtrian neighbor in India used to make the best besan laddoos that we used to savor. She always used to sort and then grind the Chana dal in a flour mill near our house. This would ensure no compromise on the taste. The quality of the besan flour is very important as it is the main ingredient in the laddoos.  The Coarse besan laddoos taste like panjiri laddoos and also absorb less ghee which is good.

Ingredients

Coarse Besan – 3 cups

Powdered Sugar – 1 ½ cup

Ghee – 1 cup melted

Cardamom - 4 to 5

Cashews  -  ½ cup

Raisins – ½ cup

Method

In a wok (pan), add 2 tablespoons of ghee and roast the Gram flour (besan) evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it.

Be careful not to burn the besan while roasting it as it will completely ruin the taste of the laddoo.

Roasting the flour properly is one of the biggest challenges in this recipe. If the flour is not roasted properly there will be a raw smell to the ladoos, It’s also not good for health. 

So roast until you begin to get the lovely aroma, the color would be a yellowish golden (See the picture below).

Let the roasted besan cool down. Keep it aside.

Powder the sugar along with the cardamom and keep aside.

Take the cooled down roasted besan and mix with the sugar.

Transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. (See the picture above)

In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Remove the fried cashew nuts and raisins and keep them aside in a plate. Keep the melted ghee.

Now add the melted ghee.  

Do not pour too much ghee while making the balls, it’s better to pour little by little....Like how we pour water for making sand play. If all the ghee is poured at one time, the mixture may become very greasy and the flour may not bind well to shape the laddoo. The laddoos will be soft and collapse as well. Take some Besan add the ghee and make balls. 

This recipe is easy for beginners to follow. You can’t go wrong with the measurements of ghee thanks to the coarse besan. Add enough ghee to help enable to make balls. Once, you have added the ghee, make small tight balls out of the mixture immediately. If your flour looks dry, add the ghee as needed little by little. And if your flour looks greasy, do not add more ghee.

While making the balls, take one piece of cashew and 1 piece of raisin and make a ball. This will ensure that every laddoo gives u a piece of the cashew nut and the raisin.

Coarse Besan Laddoo is ready for you’ll to enjoy!!!

Tips

• To make the fine besan laddoo - Take the cooled down roasted besan and mix with the sugar and run in the blender till it becomes one uniform mixture and follow as above.  The finer the blend the more melt-in-the mouth the laddoo’s will be.

• Sugar can be added according to taste. 

DIET POHA CHIVDA / LOW CAL CHIVDA (THIN BEATEN RICE FLAKES MIXTURE - A LOW CAL SAVOURY)

First of all “HAPPY DIWALI TO ALL”. MAY THIS DIWALI BRING HEALTH, WEALTH & PROSPERITY TO ALL.

Diwali is a time for making and sharing goodies. The markets are filled with colourful mithais and namkeens that look so tantalizing,  that We usually overindulge in the goodies and either put on loads of weight or become sick. This year I thought why not make something which is guiltless. Who doesn’t enjoy guiltless snacking?

Earlier I had shared a recipe of the Patal Pohe Chivda in my blog, (Click on the link below)

PATAL POHE CHIVDA 

Traditionally in this recipe you have to deep fry all the ingredients including the poha...then it’s very tasty.

But in my recipe, I had roasted the poha until crisp by adding a little oil...rest of the ingredients I deep fried.

The problem with Indian snacks is, it’s difficult to make them totally guiltless.

These days in Singapore we easily get many ingredients which were not easily available when I landed here 15 years ago. I’m glad that an influx of Indian migrants in Singapore  have brought in a demand for things which is a bonus for food bloggers and people who love cooking.  I always go to Mustafa (a huge shopping centre in Singapore) a week before Diwali to check out their stuff and this year while browsing through I saw packets of Diet Poha and I thought Hey!!! This is exactly what I wanted as I’m trying to watch my weight.  

I even avoided adding Copra(Dried coconut flakes) which is there in my previous recipe.

Here is my recipe, this can also be made on a regular basis for a tea-time snack.

Ingredients

Diet Poha - 1 Kg.

Peanuts - 1 cup

Daliya (Roasted Gram Dal/ Chutney Chana dal) - 1 cup

Cashewnuts- 20-25 pieces

Golden Raisins - 20 -25 pieces

Chopped Green chilies - 12-15

Curry leaves -  5 sprigs (25-30 leaves)

Mustard seeds - 2 teaspoons

Cumin seeds – 2 teaspoons

Sesame seeds - 2 teaspoon

Turmeric powder - 3 teaspoon

Asafetida - 1 teaspoon

Salt as per taste.

Powder sugar - 2 teaspoon

Oil - 1/2 cup

Method

Diet Poha is very thin and fragile so it gets crumbled very quickly. Take the poha and sieve it for any fine powder to be filtered leaving only the flakes. Keep aside.

Diet Poha has very thin flakes so it gets cooked very fast. I decided not to fry it and dry roast it instead. You can also put it in the microwave. If in case you are cooking in the microwave, put the diet poha in a shallow microwave safe dish and microwave it on high for 30 seconds only.

For those who don't have a microwave you can dry roast it in a wok (Kadhai)on a very low flame till it becomes crispy.  This needs attention else it can burn very easily. Keep this Poha aside.

If you have roasted the poha in the microwave, then Add 2 tablespoons oil in a big wok, add in the mustard seeds, cumin seeds and sesame seeds and when they start spluttering, add in the green chillies and curry leaves, fry them well. Then add in the diet poha, turmeric, salt and sugar and saute for about 3 minutes. Keep aside.

Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the daliya until golden, then the cashews until golden, Raisins until plump. Preferably use a net to fry all this as it can catch all the ingredients from the oil. Ensure that none of the ingredients become black. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil with it. Drain the oil well and mix all the ingredients that you fried in a vessel with the diet poha.

Toss everything well with a light hand ensuring that you don't break the thin poha flakes. Roast for another 2 minutes on a low flame while mixing. Put off the flame and spread this on a newspaper or a big plate. Let this get cool for some time then store it in an air - tight dabba(box).  Your  Diet Poha Chivda/ Low cal Chivda is ready for some Guiltless indulgence.

Tips

• If you do not have the confidence of adding the chilly and curry leaves to the tadka afraid of burning the tadka then you can fry them separately...after you fry all the nuts, you can fry these too also using a net in the oil and then mix with the mixture.
• You can add poppy seeds to the tadka while adding mustard and sesame but Poppy seeds are banned in Singapore so I didn’t add them
• You can add Puffed rice (kurmura) with Poha.
• You can add red chilly powder instead of green chilies.
• You can add citric acid or amchur powder for some sourness. I didn't do it in my recipe.
• You can add deep fried garlic in the Chivda
• You can deep fried onion to the chivda.
• I have seen a recipe wherein fresh coriander seeds are roasted, pounded into a powder and added to the chivda for extra flavor.
• My Mother-in-law adds Roasted and pounded fennel seeds into the chivda.

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

Phool Makhana is Puffed dried lotus seeds, also known as Foxnuts. Phool Makhana is very famous in North India during Vrat Season for making kheer, sabji or just roasting it for snacking.It is considered to be very healthy as its low in saturated fats and cholestrol content, Isn’t that nice to hear you don't need to feel guilty while you munch on these super healthy crunchy roasted phool makhana, it tastes a bit like popcorn but I tell you this is more tasty and healthier...and you can prepare it in a jiffy.

I had seen Phool makhana used to thicken gravies in North Indian curries.  But that’s all I knew about it. But when I came to live with the North Indians in Singapore, I saw that they used it extensively during the fasting season. They made a kheer(Milk dessert) out of it or used it in a vegetable or simply ate roasted Phool Makhana like popcorn. Now, this variety impressed me the most as I love popcorns.

Then again, when I googled on Phool Makhana...

I learnt that.......

1. Lotus seeds benefit the spleen, kidney, and heart.

2. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.

3. It is also rich in calcium. It can be easily digested by all the age groups.

4. It is a highly regarded herb for restoring sexual vigour and youthful energy in older men.

5. It regulates blood pressure, relieves numbness and aching near waist and knees.

6. It is Suitable for arthritis, helps fighting impotency and premature aging.

7. Makhana is very useful for women during and post pregnancy period.

8. It is also helps your respiratory system, veins and digestion.

9. Popped makhana contains almost 12% of protein! (excellent especially for vegetarians!)

Anti – aging :- Fox nuts are rich in antioxidants which works as age lock system and makes us younger for much longer. Fox nuts are effective for individuals with high risk of premature ageing, premature grey hair,wrinkles  and other signs of aging. It reverses the aging process over a period of time......This definitely has caught my Attention

Diabetes :- Diabetes is a metabolic disorder, which is accompanied by high blood glucose levels. It is a result of improper functioning of the pancreas, which secretes the insulin hormone. Fox nut is a sweet and sour seed These seeds contain starch and protein which is excellent for diabetes .

AYURVEDA AND UNANI (BRANCHES OF MEDICINE) texts have accepted its aphrodisiac and spermatogenic properties.

Herbs of phool makhana are considered worth in vajikarnana therapy.

Makhana helps in Cardiac Protection and builds the action in dysentery and frequent urination.

Phool makhana has astringent property, hence it gives relief from diarrhoea and helps to improve the appetite.

It helps in increasing the quality and quantity of semen, also prevents the premature ejaculation, increases the libido and also helps in female infertility.

Phool makhana is sweet to neutral in nature. Therefore, helps to detoxify the spleen, reinforce the kidneys and nourish the blood.

TCM

According to principles of TCM (traditional Chinese medicine), fox nut is used to strengthen spleen and kidneys.  Makhana helps in conditions like arthritis, erectile dysfunction and premature aging. These seeds have antioxidant properties and help in digestion, rejuvenates respiratory system and prevents frequent urination.

“25 to 30 grams” phool makhana is considered as a healthy food/diet for the whole family.

Wow!!!!.......So many benefits...then why not add it into our daily lives....and I decided to make the healthy popcorn (Roasted Phool Makhana).

My kids loved it and kept munching. I tried adding some flavours too like chat masala, red chilly powder, pepper powder etc. They liked the original lightly salted the best though.

Ingredients

Makhana - 2 cups

Oil/Ghee – 2 tsps

Salt as per taste

In case you want to add color / flavors

Turmeric powder - 1/2 tsp (Yellow color)

Red Chilli powder - 1/2 tsp (Red Chilly flavour)

Paprika powder – ½ tsp (Paprika flavour)

Pepper powder - 1/2 tsp (Pepper flavour)

Chat Masala powder - 1 tsp (Masala Flavour)

Tomato powder – 1 tsp (Tomato Flavour)

Cheese powder – 2 tsp (Cheese Flavour)

Or any flavour you please. You can make a combo of flavours too....

Method

In a wok, add ghee and once the ghee is hot, add the phool makhanas and roast them. Don’t leave them unattended on the fire as they are very delicate and tend to burn fast. Keep roasting till it’s light golden in color.  Check if it’s done by sampling one...If it’s crunchy then it’s done. Put off the gas.

Add salt and toss. Fill a nice bowl with the crunchy phool makhanas and enjoy this healthy snack 

In case you want to add flavours then,

After sampling add in the spice powders of your choice and toss.  Serve and Enjoy.

If you’ve made a big batch then let the Phool Makhana cool down completely then store them in an airtight container. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from the moisture and direct sun light.

Tips

·         The plain salted tastes better when roasted in Ghee

·         After you add the spice powders don’t toss with the gas burner on as the spice powders will catch       the bottom and burn spoiling your batch of makhanas.

Dadi Maa Ke Nuskhe: Traditional Indian Home Remedies for Cold, Cough, Colic, Indigestion & Digestion

🌿 Dadi Maa Ke Nuskhe | Traditional Home Remedies Passed Down Through Generations

Long before modern medicine became a part of everyday life, Indian homes relied on age-old kitchen wisdom, herbs, spices and simple remedies lovingly passed down from grandmothers to mothers and then to children.

Many of these traditional remedies were prepared with ingredients already present in the kitchen - Bishop's weed, dill, ginger, nutmeg, tulsi, pepper, fennel and countless other healing herbs and spices that formed the heart of Indian home care traditions.

While these remedies were never considered replacements for medical treatment, they were often used for comfort, soothing relief and everyday wellness support.

Here are some traditional home remedies that have been followed in many Indian households for generations.

👶 STOMACH PAIN (COLIC)

Colic is one of the most common reasons babies cry continuously. 

Traditional wisdom often believed that untimely feeds or consumption of gassy foods by breastfeeding mothers could contribute to tummy discomfort in babies.

Traditional Dill Seed Remedy

If a baby below nine months appeared to have stomach discomfort, elders often recommended crushing about 10–15 dill seeds (Suva seeds) with a teaspoon of water. A few drops of mother’s milk were then mixed into this extract before administering very small quantities carefully.

Dill seeds have long been valued in Indian households for their soothing digestive properties.

🌿 CONSTIPATION

Constipation can make both adults and babies extremely uncomfortable. Traditional Indian remedies often focused on gentle, natural methods to ease bowel movement.

Traditional Remedies Often Used

• A few drops of castor oil mixed with lukewarm water or mother’s milk were traditionally administered in very small quantities depending on age and severity.

• Chebulic Myrobalan (Harda / Kadukkai / Harithaki) has long been considered beneficial in traditional practices for relieving constipation.

• Warm water consumed frequently through the day was considered helpful.
• A fibre-rich natural diet including vegetables, fruits and whole grains was traditionally encouraged.
• Isabgol (Psyllium Husk) mixed in water has also been commonly used in Indian households.

• Water stored overnight in copper vessels was traditionally believed to help regulate bowel movement.

• Applying a little coconut oil or castor oil around the anal region of babies was often done to ease discomfort during bowel movement.

🍋 NAUSEA

Traditional Indian kitchens often turned to lemon and ginger to ease nausea naturally.

Common Remedies

• Lemon with a tiny pinch of black salt
• Fresh ginger slices chewed slowly
• Ginger-lime sherbet with black salt and a little sugar

These remedies were believed to soothe the stomach and refresh the senses.

🍽️ LOSS OF APPETITE

In Ayurveda, indigestion and appetite loss are considered deeply connected.

Traditional remedies used to stimulate appetite included:

• Pomegranate juice with rock salt and honey
• Buttermilk infused with mustard seeds, ginger, cumin and asafoetida
• Indian gooseberry powder mixed with honey and ghee
• Tamarind water with ajwain
• Basil tea prepared with milk and cardamom
• Cinnamon, fennel and coriander infused water

These preparations were traditionally believed to awaken digestion gently and naturally.

🌬️ FLATULENCE

Flatulence (Anaha in Ayurveda) was commonly associated with imbalance in digestion.

Traditional Remedies

• Asafoetida dissolved in warm water
• Lightly roasted fennel seeds chewed after meals

These were widely used in Indian homes to reduce bloating and gas.

🌿 INDIGESTION

Indigestion (Ajeerna) was traditionally believed to arise from irregular eating habits, overeating, stress or consuming heavy foods.

Traditional Remedies

• Ajwain with rock salt and warm water

• Asafoetida water
• Mint oil in warm water
• Fresh curry leaf juice with lemon and honey

These remedies were believed to help stimulate digestion and relieve heaviness.

💧 DIARRHOEA (LOOSE MOTIONS)

Known as Atisara in Ayurveda, diarrhoea can quickly lead to dehydration if fluids are not replenished.

Traditional Supportive Remedies

• Whey or buttermilk in small quantities

• Rice kanji with a pinch of salt

• ORS or salt-sugar water for hydration

• Cooked raw banana mash with poppy seeds

• Pomegranate rind powder with buttermilk

⭐ NUTMEG — A Traditional Favourite

Nutmeg (Jaiphal / Jadhikkai / Jajikaya) has traditionally been regarded as one of the most valued home remedies for loose motions in both children and adults.

It was commonly believed to:

• Help reduce loose motions
• Calm the stomach
• Promote restful sleep

Many Indian grandmothers considered nutmeg a staple in home remedy boxes.

Nutmeg (Jaiphal / Jadhikkai) has traditionally been used in tiny quantities in Indian home remedies for loose motions and digestion. However, nutmeg should always be used very carefully, especially for babies and young children, because excess nutmeg can be harmful.

🌿 Traditional Usage Guidelines (Very Small Quantities Only)

👶 Babies (Below 1 year)

Traditionally, only a very tiny smear or pinch of nutmeg paste was used.

Usually:

• Nutmeg was rubbed lightly on a stone with a few drops of water or mother’s milk

• 
  Only a trace amount of the paste was given

⚠️ Babies are extremely sensitive to nutmeg. Never give large quantities.

🧒 Young Children

Traditionally:

• A small pinch mixed in warm water, honey (for children above 1 year only), or milk

Only once or twice a day in very small quantities.

🧑 Adults

Adults traditionally consumed:

• A small pinch mixed in warm water, milk or honey

Again, only in moderation.

⚠️ Important Safety Note

Excess nutmeg can cause:

• dizziness
• nausea
• vomiting
• drowsiness
• hallucinations
• rapid heartbeat

Especially in babies and small children, even moderate excess can be dangerous.

Loose motions in babies and children can quickly lead to dehydration, so persistent diarrhoea, fever, vomiting or lethargy should always be medically evaluated.

🌿 SORE THROAT

Traditional remedies for sore throat often included warm herbal gargles and soothing decoctions.

Common Remedies

• Ajwain water gargle with salt
• Fenugreek seed gargle
• Cinnamon decoction with pepper and honey

These remedies were traditionally used to soothe throat irritation and discomfort.

🤧 COLD AND COUGH

Cold and cough remedies form a very important part of traditional Indian household care.

One commonly prepared remedy is Kashayam — a warm herbal tonic made fresh daily.

🍵🌿 Traditional Kashayam Recipe🍵

Ingredients

• Tulsi (Holy Basil) – 8 to 10 leaves
• Karpooravalli / Ajwain leaves – 1 to 2 leaves
• Ajwain seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Dill seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Peppercorns – 3 to 4

Method

Boil all ingredients in 4–5 glasses of water until the flavours and herbal essence infuse well into the water.

Allow it to cool slightly until warm.

A little honey may be added for older children and adults for soothing relief.

Traditionally, this warm kashayam was given through the day for relief from phlegm, cold and cough.

🌿 CHEST WARMING FOR BABIES

Traditional Indian households also followed gentle warming techniques for babies suffering from cold and chest congestion.

Warm betel leaves or softly heated cotton cloth balls were gently placed on the chest and back to provide warmth and comfort.

Care was always taken to ensure the temperature was mild and safe for the baby’s delicate skin.

🌿 A Note From Traditional Indian Homes

These remedies reflect the wisdom and nurturing traditions of generations gone by. They remind us of a time when kitchens were also healing spaces and grandmothers were often the first caregivers at home.

While many of these remedies continue to be followed lovingly even today, every individual’s body and health condition is different.

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DISCLAIMER : HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES.