By Desis, for Desis and Everyone Else!!
What’s a Desi?
The term “desi” is a term that is commonly used by people from the Indian subcontinent to refer to themselves or other people (origin or ancestry) from the region.
The word “Desi” is derived from the Sanskrit word “desh,” which means “country” or “region” or “homeland”. (‘Sanskrit’ word ‘Desh’? What is Sanskrit?)
Did you ever wonder:
What is Indian culture like? Learn more!
Interesting facts about India you didn’t know about!
Explore Indian customs.
Traveling to India? You are in for a treat – Explore here!
Here are a few articles from this site – use the menu at the very top of this page to discover many more…
Desi people can come from countries such as India, Pakistan, Bangladesh, Nepal, Sri Lanka, Bhutan, and Maldives. The term can also be used to describe aspects of Indian origin culture, including food, clothing, music, and art.
Diabetes & Desis
The Historical Link Between British Colonialism and Diabetes in Indians
Did you know that India’s diabetes problem has roots deeper than just diet or genetics? There’s an unexpected historical culprit lurking behind this health crisis: British colonialism. Yes, British rule over the Indian subcontinent didn’t just reshape its politics and economy—it also left a lasting impact on the health of generations of Indians. Let’s explore how the shadow of colonialism, through famines and epigenetic changes, continues to affect the health of Indians today.
A Shocking Surge in Major Famines under the British
During British colonial rule, India faced an unprecedented rise in famines. While droughts were always a risk, British policies turned them into disasters. Between 1858 and 1947, the period known as the British Raj, millions of lives were lost to starvation. The colonizers were more concerned with exporting resources than feeding the local population.
Conservatively, over 25+ million Indian lives were lost aided greatly by the policies of the British East India Company – which was licensed and supported by the British crown
SOURCE
British East India Company rule: 1757-1858
British Crown rule (British Raj): 1858-1947
Take the Great Famine of 1876-1878 as an example—it ravaged southern India, claiming an estimated 5 to 11 million lives. Another horrifying example is the Bengal Famine of 1943, during which over 3 million people perished due to severe malnutrition. And here’s the kicker: it wasn’t just natural droughts causing this. British policies played a huge role(The Daily Star)(YouTube).
British Policies and the Famine Tragedies
One of the most shocking aspects is that British policies during World War II made things worse. When India pleaded for emergency food supplies, Winston Churchill’s government diverted essential resources to fuel the war effort, leaving millions to starve. Imagine this: while India was facing famine, rice continued to be exported from the country!
Timeline of major famines in India during British rule – Wikipedia
In fact, a study published in Global and Planetary Change shows that before British rule, there were 0.84 famines per century, but during the British Raj, that number skyrocketed to 2.83 famines per century—a 236% increase (The Daily Star).
Epigenetics and Starvation Adaptation
Now, this is where things get even more interesting. Epigenetics is the study of how environmental factors, like famine, affect gene expression. Essentially, the trauma of these famines left an imprint on Indian DNA. The result? Indian bodies adapted to conserve energy in times of scarcity, which made them more efficient at storing fat. While this was a survival mechanism back then, it now makes Indians more susceptible to modern diseases like type 2 diabetes (Sputnik India).
Surviving even just one famine has a multi-generational effect. Studies show that individuals who lived through famines passed on genetic traits that increased the risk of diabetes in their descendants (Sputnik India).
Survival Adaptations and Diabetes Risk
So, how does this work? When the body is adapted to survive on minimal food, it holds onto energy—think of it as your body going into “survival mode.” But in today’s world of food abundance, this adaptation can be harmful. Indians, who are genetically wired to store energy efficiently, now struggle with high blood sugar levels, leading to a higher risk of diabetes. It’s like the body is still preparing for the next famine that never comes (The Daily Star)(Sputnik India).
The Modern Challenge
Fast forward to today, and we see a strange mismatch. While food scarcity is no longer a widespread issue, the genetic adaptation to starvation still exists in Indian populations. And with two-thirds of packaged foods containing added sugar, it’s no wonder that diabetes rates are soaring. Indians are now facing a double-edged sword: genetic predisposition combined with modern dietary habits that work against them (Sputnik India).
Lifestyle Choices & Decolonizing Health Research
Now, while we can’t change our genetic makeup, there are steps Indians can take to reduce the risk of type 2 diabetes. One promising solution is to revisit traditional health practices like Ayurveda, yoga, and holistic diets. These time-tested methods emphasize balance and can help manage health risks.
It’s also crucial to decolonize health research. The unique health needs of diverse ethnicities like South Asians need to be acknowledged in modern medicine. The rise in diabetes calls for culturally sensitive approaches to health advice, especially in light of rising insulin costs (Sputnik India).
Lasting Genetic Legacy of Famines
The legacy of British colonialism in India goes beyond politics—it’s embedded in the very DNA of the population. The famines caused by colonial policies have left a genetic footprint that increases the risk of diabetes in Indians today. But with the right understanding of history, epigenetics, and a return to balanced, traditional lifestyles, Indians can work toward reducing this burden.
It’s a journey deeply rooted in the past, but with hope for a healthier future.
FAQs
1. How did British colonialism contribute to diabetes in India?
- British policies led to severe famines, which caused genetic adaptations that make Indians more prone to diabetes today.
2. What is the epigenetic link between famines and diabetes?
- The experience of starvation during famines altered gene expression in survivors, making them and their descendants more efficient at storing fat, which increases diabetes risk.
3. How many people died in the Bengal Famine of 1943?
- Over 3 million people died due to malnutrition during the Bengal Famine, exacerbated by British wartime policies.
4. Can traditional Indian health practices help manage diabetes?
- Yes, practices like Ayurveda and yoga promote balance and can help manage the risk of type 2 diabetes by focusing on holistic health.
5. Why are South Asians more prone to diabetes?
- Genetic factors stemming from historical famines, coupled with modern diets high in sugar, contribute to the higher rates of diabetes among South Asians.
6. What can be done to reduce the risk of diabetes in Indians?
- Embracing a balanced diet, regular physical activity, and revisiting traditional health practices can help mitigate the risk.
Sources:
How British colonialism increased diabetes in south Asians
How History Still Weighs Heavy On South Asian Bodies Today
Davis, Mike. “Late Victorian Holocausts: El Niño Famines and the Making of the Third World.” Verso, 2001. In his book – Davis argues that the El Niño famines that occurred in India, China, and Brazil in the late 19th century were not simply natural disasters, but were also caused by British imperialism and capitalist globalization. He shows how British colonial policies, such as land taxes and the export of food, made it difficult for people to cope with the famines.
Basu, S. (2016). ‘Bengal Tiger and British Lion: An Account of the Bengal Famine of 1943.’ The Journal of Peasant Studies, 43(2), 413-441.
Ramachandran, A., et al. (2010). ‘Increased incidence of gestational diabetes with increasing age in the Chennai Urban Population: Results of a 13 year study.’ Diabetologia, 53(9), 1907-1914.
Recipes for Indian Delicacies
Sundal – Chickpea Salad
A South Indian delicacy, Sundal is a protein-packed snack made from boiled chickpeas or lentils. It’s seasoned with mustard seeds, curry leaves, and grated coconut, making it a healthy and delicious offering during the festival.
Ingredients:
- Boiled chickpeas
- Grated coconut
- Mustard seeds
- Curry leaves
- Vegetable oil
- Salt
- Green chilies (optional)
Instructions:
- Heat vegetable oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and green chilies (if using). Sauté briefly.
- Add boiled chickpeas and grated coconut. Mix well.
- Season with salt and continue to sauté for a few minutes.
- Remove from heat, garnish with grated coconut, and serve as a flavorful salad or snack.
Payasam – Sweet Rice Dish
Embed from Getty ImagesPayasam is a sweet rice pudding made with milk, rice, and flavored with cardamom and saffron. It’s a favorite dessert in South India.
Ingredients:
- Rice
- Milk
- Sugar
- Cardamom
- Saffron strands (optional)
- Ghee (clarified butter)
- Assorted nuts (like cashews and raisins)
Instructions:
- Cook rice in milk over low heat until it becomes soft and creamy.
- Add sugar, cardamom, and saffron strands (if using). Mix well and simmer until it thickens.
- In a separate pan, heat ghee and roast the assorted nuts until they turn golden.
- Add the roasted nuts to the rice-milk mixture and stir.
- Garnish with more nuts and serve as a delightful dessert or sweet treat.
Ven Pongal (savory rice dish)
Embed from Getty ImagesEnjoy the comforting and flavorful Ven Pongal, a classic South Indian dish, served everyday for breakfast and every special occasion & celebration in Tamil Nadu.
Ingredients:
- 1 cup rice
- 1/4 cup split yellow moong dal (lentils)
- 1/2 teaspoon black pepper, coarsely ground
- 1/2 teaspoon cumin seeds
- 1 inch ginger, grated
- 2 tablespoons ghee
- Cashews and curry leaves for tempering
- Salt to taste
Instructions:
- Cook rice and moong dal together until soft and mushy.
- In a pan, heat ghee. Add cumin seeds, black pepper, grated ginger, cashews, and curry leaves. Sauté until fragrant.
- Add the tempering to the cooked rice and dal. Mix well.
- Season with salt and serve hot.
Kuttu Ki Puri – Buckwheat Puri
A North Indian fasting favorite, Kuttu Ki Puri is made from buckwheat flour and deep-fried until it puffs up. It’s served with potato curry.
Ingredients:
- Buckwheat flour (Kuttu ka atta)
- Boiled and mashed potatoes
- Sendha namak (rock salt)
- Vegetable oil (for frying)
Instructions:
- Combine buckwheat flour, mashed potatoes, and a pinch of rock salt in a bowl.
- Knead the mixture into a smooth dough, adding water as needed.
- Divide the dough into small portions and roll them into puris (flatbreads).
- Heat vegetable oil in a pan for frying.
- Fry the puris until they puff up and turn golden brown.
- Drain excess oil on a paper towel and serve hot with potato curry or yogurt.
Sabudana Khichdi – Tapioca Pearl Stir-Fry
Embed from Getty ImagesThis Maharashtrian dish features tapioca pearls stir-fried with peanuts, curry leaves, and spices. It’s a popular fasting recipe.
Ingredients:
- Sabudana (tapioca pearls)
- Peanuts
- Ghee (clarified butter)
- Cumin seeds
- Green chilies
- Curry leaves
- Potatoes (optional)
- Lemon juice
- Fresh coriander leaves
Instructions:
- Wash and soak sabudana in water for a few hours or overnight until they swell and become soft.
- Heat ghee in a pan, add cumin seeds, and let them splutter.
- Add green chilies, curry leaves, and roasted peanuts. Sauté for a minute.
- If using potatoes, add boiled and cubed potatoes to the mixture.
- Add the soaked sabudana and stir-fry until they become translucent.
- Squeeze fresh lemon juice and garnish with chopped coriander leaves before serving. Enjoy this delightful stir-fry during Navaratri fasting.
Undhiyu – Vegetable curry
Undhiyu, a mixed vegetable curry, is a signature dish during the Uttarayan festivities – captures the essence of Gujarat’s celebrations, bringing a burst of flavors and textures to your festive table.
Ingredients:
- 1 cup surti papdi (broad beans)
- 1 cup small brinjals, halved
- 1 cup purple yam, diced
- 1 cup sweet potatoes, diced
- 1/2 cup fresh pigeon peas
- 1/2 cup grated coconut
- 1/4 cup peanuts
- 1 teaspoon ginger-green chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
Instructions:
- Mix all vegetables, peanuts, coconut, ginger-chili paste, and spices.
- Stuff the mixture into brinjals and surti papdi.
- Cook in a pan with a little oil until the vegetables are tender.
- Undhiyu is ready to be served!
Fafda
Enjoy the crispy and savory goodness of Fafda, a traditional Gujarati delight that adds a delightful crunch to any day!
Ingredients:
- 2 cups gram flour (besan)
- 1/2 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
- Oil for frying
Instructions:
- In a mixing bowl, combine gram flour, water, turmeric powder, red chili powder, carom seeds, and salt. Mix well to form a smooth, thick batter.
- Heat oil in a deep frying pan for deep-frying.
- Pour the batter into a Fafda making machine or a plastic bag with a small hole cut at one corner to make spirals directly into the hot oil.
- Fry until the Fafdas turn golden brown and crisp. Ensure they are evenly cooked by flipping if needed.
- Remove from the oil and place them on absorbent paper to remove excess oil.
- Serve Fafda with green chutney or fried green chilies.
Pindi Chana Masala
Serve Pindi Chana Masala with roti or rice for a flavorful and hearty Punjabi meal, perfect for celebrating everyday!
Ingredients:
- 2 cups chickpeas, boiled
- 2 large onions, finely sliced
- 2 large tomatoes, finely chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried mango powder (amchur)
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
- 3 tablespoons oil
- Salt to taste
Instructions:
- In a pan, heat oil. Add cumin seeds and asafoetida. Let them splutter.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and cook until the tomatoes are soft.
- Add boiled chickpeas, salt, and garam masala. Mix well.
- Cook for 10-15 minutes on low heat, allowing the flavors to meld.
- Sprinkle dried mango powder and garnish with fresh coriander leaves.
Garelu or Medu vada (Urad Dal Vada)
Garelu, crispy and savory urad dal vadas, are enjoyed during Sankranti festivities and any special occasion all over southern India
Ingredients:
- 1 cup urad dal (black gram), soaked
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1-inch ginger, grated
- 1/2 teaspoon cumin seeds
- Curry leaves, chopped
- Salt to taste
- Oil for frying
Instructions:
- Grind soaked urad dal to a smooth batter.
- Mix the batter with chopped onions, green chilies, ginger, cumin seeds, curry leaves, and salt.
- Heat oil in a pan. Take small portions of the batter and shape into rounds or flatten slightly.
- Fry until golden brown and crisp.
- Garelu are ready to be enjoyed with chutney or sambar!
Sarson da Saag and Makki di Roti
Sarson da Saag with Makki di Roti, a quintessential Punjabi dish, is popular.
For Sarson da Saag:
Ingredients:
- 1 bunch mustard greens (sarson), cleaned and chopped
- 1 bunch spinach, cleaned and chopped
- 2 green chilies, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon cornmeal (makki ka atta)
- Salt to taste
- 1 tablespoon ghee for garnish
Instructions:
- Boil mustard greens and spinach until tender. Drain and blend into a coarse paste.
- In a pan, sauté green chilies and ginger. Add the greens paste, cornmeal, and salt.
- Cook until the mixture thickens. Garnish with ghee.
For Makki di Roti:
Ingredients:
- 2 cups cornmeal (makki ka atta)
- Warm water for kneading
- Ghee for cooking
Instructions:
- Knead cornmeal with warm water to form a soft dough.
- Divide the dough into small balls and flatten into round discs.
- Cook on a griddle with ghee until golden brown spots appear.
Sakkarai Pongal (Sweet Jaggery Pongal)
Ingredients:
- 1 cup raw rice
- 1/4 cup split yellow moong dal (lentils)
- 1 cup jaggery, grated
- 1/4 cup ghee
- A pinch of cardamom powder
- A pinch of edible camphor (optional)
- Cashews and raisins for garnish
Instructions:
- Cook rice and moong dal together until soft and mushy.
- In a pan, melt jaggery with a little water to form a syrup. Strain to remove impurities.
- Add the jaggery syrup to the cooked rice and dal mixture. Mix well.
- In a separate pan, heat ghee. Sauté cashews and raisins until golden brown.
- Add the cashews, raisins, cardamom powder, and edible camphor (if using) to the sweet pongal. Mix thoroughly.
- Chakkarai Pongal is ready to be served warm.
Indulge in the sweetness of Chakkarai Pongal, a delectable jaggery-infused rice dish, during the festive Pongal celebrations in Tamil Nadu. Share this delightful treat with family and friends!
Ariselu (Sweet Rice Pancakes)
Enjoy the sweet and aromatic Ariselu, a cherished Sankranti treat from Andhra Pradesh. (also called Kajjaya in Kannada, Anarsa in Marathi, Adhirasam in Tamil)
Ingredients:
- 2 cups raw rice
- 1 cup jaggery, grated
- 1/4 cup water
- 1/4 cup sesame seeds
- Ghee for frying
Instructions:
- Soak rice in water for 4-6 hours, then grind to a smooth batter.
- In a pan, heat jaggery with water to make a syrup. Strain to remove impurities.
- Mix the rice batter, jaggery syrup, and sesame seeds to form a thick consistency.
- Take small portions, flatten into rounds, and fry in ghee until golden brown.
- Ariselu are ready to be served!
Laru (sesame & jaggery)
This Laru recipe captures the essence of Assam’s Bhogali Bihu, providing a delightful blend of sesame, jaggery, and coconut.
Ingredients:
- 1 cup sesame seeds
- 1 cup jaggery, grated
- 1/2 cup grated coconut
- 1/4 cup water
Instructions:
- Dry roast sesame seeds until golden.
- In a pan, melt jaggery with water to form a syrup.
- Add sesame seeds and grated coconut to the syrup. Mix well.
- Allow the mixture to cool slightly, then shape it into small balls.
- Laru is ready to be enjoyed!
Pitha (rice cakes)
Enjoy the delectable Pitha, a traditional Assamese delicacy, during the Bhogali Bihu celebrations.
Ingredients:
For the Rice Dough:
- 2 cups glutinous rice flour
- Water (as needed)
- A pinch of salt
For the Filling:
- 1 cup jaggery, grated
- 1 cup grated coconut
- 2 tablespoons sesame seeds
- A pinch of cardamom powder
Instructions:
For the Rice Dough:
- In a bowl, mix glutinous rice flour with water and a pinch of salt to form a smooth, pliable dough.
For the Filling:
- In a separate bowl, combine grated jaggery, grated coconut, sesame seeds, and cardamom powder to create the sweet filling.
Assembly:
- Take a small portion of the rice dough and flatten it into a disc.
- Place a spoonful of the sweet filling in the center.
- Fold the edges of the dough to seal the filling, creating a semi-circular or cylindrical shape.
- Repeat the process for the remaining dough and filling.
Cooking:
- Steam the prepared Pithas in a steamer for about 15-20 minutes until they are cooked through.
- Allow them to cool slightly before serving.
Jalebi
Embed from Getty ImagesThis Jalebi recipe captures the essence celebration everywhere in India – with slightly different versions, adding a touch of sweetness to your festive feast or any or no occasion!
Embed from Getty ImagesIngredients:
- 1 cup all-purpose flour (maida)
- 1 tablespoon gram flour (besan)
- 1 cup yogurt
- 1/2 teaspoon baking soda
- A pinch of saffron strands (optional)
- 1 cup sugar
- 1/2 cup water
- Ghee or oil for frying
Instructions:
- In a mixing bowl, combine all-purpose flour, gram flour, yogurt, and baking soda. Mix well to form a smooth batter. Add saffron strands for color and flavor if desired. Allow the batter to ferment for a few hours or overnight.
- In a separate pan, prepare sugar syrup by dissolving sugar in water. Boil until it reaches a one-string consistency.
- Heat ghee or oil in a wide, flat pan for frying.
- Pour the fermented batter into a squeeze bottle or a piping bag.
- Squeeze the batter in a circular motion into the hot ghee or oil, forming round shapes. Fry until they turn golden brown and crisp.
- Remove the fried jalebis and dip them into the warm sugar syrup, ensuring they are coated evenly.
- Serve the Jalebis warm, and enjoy the sweetness of this delightful festive treat!
Sandesh – Bengali Sweet
Embed from Getty ImagesSandesh is a famous Bengali sweet made from fresh paneer (Indian cottage cheese), sugar, and cardamom. It’s often garnished with pistachios.
Ingredients:
- Paneer (Indian cottage cheese)
- Sugar
- Cardamom powder
- Saffron strands (optional)
- Chopped pistachios
Instructions:
- Mash the paneer until smooth and crumb-free.
- Heat a non-stick pan and add the paneer.
- Cook on low heat while stirring continuously.
- Add sugar, cardamom powder, and saffron strands (if using). Continue to cook until the mixture thickens and leaves the sides of the pan.
- Remove from heat and let it cool slightly.
- Shape the mixture into small sandesh, garnish with chopped pistachios, and allow them to set.
- Serve these delightful Bengali sweets to add a touch of sweetness to your Navaratri celebrations.
Rasgulla – Sweet Cheese Balls
Embed from Getty ImagesAnother Bengali favorite, Rasgulla Or Rosogolla consists of juicy, soft cottage cheese balls soaked in sugar syrup. It’s a delightful dessert enjoyed during Navaratri.
Ingredients:
- Chhena (cottage cheese)
- Sugar
- Cardamom pods
- Water
- Rosewater (optional)
Instructions:
- Knead the chhena until it becomes smooth and free from lumps.
- Shape the chhena into small balls.
- In a separate pot, combine sugar, cardamom pods, and water. Bring it to a boil to create a sugar syrup.
- Gently drop the chhena balls into the boiling syrup.
- Cover and cook for about 20-25 minutes until the rasgullas double in size.
- Let them cool, and optionally, add a few drops of rosewater for fragrance.
- Serve these sweet cheese balls as a delectable dessert during Navaratri festivities.
Mysore Pak
Embed from Getty ImagesMysore Pak is a sweet treat that originates from the city of Mysore in Karnataka. It’s made from ghee (clarified butter), sugar, and gram flour. The result is a rich, melt-in-the-mouth dessert that’s savored during Dussehra.
Ingredients:
- 1 cup besan (gram flour)
- 1 1/4 cup sugar
- 1 1/4 cup ghee
- A pinch of cardamom powder
- A pinch of edible camphor (optional, for flavor)
- A pinch of orange food color (optional)
Instructions:
- Heat a heavy-bottomed pan and add 1 cup of ghee to it. Allow it to melt over low heat.
- Add besan to the melted ghee and roast it on low flame continuously. Keep stirring to avoid lumps. Roast until the besan turns aromatic and changes color to a light golden brown. This step can take around 15-20 minutes.
- Meanwhile, in another pan, heat the sugar with a 1/4 cup of water to make a sugar syrup. Cook until the sugar dissolves completely and reaches a one-string consistency.
- Once the besan is roasted, reduce the heat to the lowest setting. Carefully add the hot sugar syrup to the roasted besan. Be cautious, as it may splutter.
- Stir vigorously to combine the besan and sugar syrup. Keep stirring continuously, so no lumps form.
- Add the remaining 1/4 cup of ghee gradually while stirring. Continue to cook and stir until the mixture starts leaving the sides of the pan and becomes frothy.
- Add a pinch of cardamom powder and a pinch of edible camphor for flavor. You can also add a pinch of orange food color if desired.
- Grease a plate or tray with ghee and transfer the mixture onto it. Spread it evenly and allow it to cool for a few minutes.
- While it’s still warm, cut it into pieces or diamonds.
- Once it cools down completely, the Mysore Pak is ready to be served. Enjoy this delightful sweet treat!
Puliyodarai (Tamarind Rice)
Puliyodarai or Pulihora is a tangy and spicy South Indian rice dish made with tamarind pulp and a flavorful spice mix. It’s a popular dish often prepared for festivals and special occasions in southern India.
Ingredients:
For the Spice Mix:
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- 2-3 dried red chilies (adjust to taste)
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
For the Tamarind Paste:
- Gooseberry-sized tamarind soaked in warm water
- 1 tablespoon jaggery (adjust to taste)
- Salt to taste
For Tempering:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon chana dal (split chickpeas)
- 1/2 teaspoon urad dal (split black gram)
- A pinch of asafoetida (hing)
- A few curry leaves
- 2-3 whole dried red chilies
- 1/4 cup peanuts (optional)
Instructions:
For the Spice Mix:
- Dry roast all the spice mix ingredients (coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, asafoetida, and turmeric powder) in a pan until they turn aromatic and slightly golden. Allow them to cool.
- Grind the roasted ingredients into a fine powder. This spice mix is known as “pulikachal powder.”
For the Tamarind Paste:
- Extract the pulp from the soaked tamarind by squeezing it in water. Strain the tamarind pulp.
- In a pan, heat oil, and add mustard seeds. Let them splutter.
- Add chana dal and urad dal. Roast them until they turn golden.
- Add a pinch of asafoetida, curry leaves, whole dried red chilies, and peanuts (if using). Sauté for a few minutes.
- Add the tamarind pulp to the pan. Stir well and let it simmer for a few minutes until the raw smell of tamarind disappears.
- Add the pulikachal powder, jaggery, and salt to the tamarind mixture. Mix thoroughly.
- Cook on low flame until the mixture thickens and the oil starts to separate. This is the pulikachal paste.
For Preparing Puliyodarai:
- Cook rice and let it cool. You can use leftover rice too.
- Mix the cooked rice with the prepared pulikachal paste. Adjust the quantity of paste based on your taste preferences.
- Ensure the rice is coated evenly with the pulikachal paste.
- Puliyodarai is ready to be served. You can garnish it with some fried peanuts for added crunch and flavor.
Puran Poli, Bobbattu or Holige
Embed from Getty ImagesA traditional Indian delicacy enjoyed during festivals, Puran Poli is a sweet stuffed flatbread with a flavorful filling. It’s a cherished treat that varies slightly across regions.
Ingredients:
For the Outer Dough:
- Whole wheat flour
- Water
- A pinch of salt
For the Sweet Filling (Puran):
- Chana dal (split chickpeas)
- Jaggery (or sugar)
- Cardamom powder
- Ghee (clarified butter)
Instructions:
For the Outer Dough:
- Take whole wheat flour, a pinch of salt, and water in a bowl.
- Knead the mixture into a smooth and soft dough.
- Divide the dough into small, equal-sized balls and set them aside.
For the Sweet Filling (Puran):
- Boil chana dal until it’s soft and cooked.
- Drain the excess water and mash the dal.
- Heat a pan and add ghee, mashed chana dal, jaggery (or sugar), and cardamom powder.
- Cook the mixture on low heat until it thickens and forms a soft, sweet filling (puran).
- Let the puran cool to room temperature.
Assembling the Puran Poli:
- Take one dough ball and flatten it into a small disc on a lightly greased surface.
- Place a portion of the sweet puran in the center of the disc.
- Carefully seal the edges, ensuring the filling is enclosed within the dough.
- Gently flatten the stuffed ball into a round flatbread using a rolling pin.
For Bobbatlu (Holige):
Bobbatlu, also known as Holige in some regions, is a variation of Puran Poli. The primary difference is in the filling and regional preferences. For Bobbatlu:
- Use grated coconut and jaggery as the filling instead of chana dal and jaggery.
- Follow the same steps for making the outer dough and assembling as described above.
- Cook Bobbatlu on a griddle or pan until both sides are lightly browned.
Both Puran Poli and Bobbatlu/Holige are delightful treats enjoyed during festivals in different parts of India, and you can choose the one that suits your taste preferences. Serve them warm with a drizzle of ghee for an authentic festival experience.
Curry Powder
What is Curry Powder?
Curry powder is a blend of spices that is commonly used in Indian, South Asian, and Southeast Asian cuisines. It typically includes a mixture of spices such as turmeric, cumin, coriander, ginger, and chili peppers. The specific combination of spices can vary depending on the region and the brand.
Is Curry or Curry Powder Spicy?
Whether or not curry powder is spicy depends on the specific blend and the amount used. Some blends may be mild, while others may be quite spicy. Additionally, spiciness is subjective, so what one person considers spicy may not be the same for another.
Pro Tip – if you ever eat something HOT – like my mouth is on FIRE hot as in SPICY not steaming hot food – Drink Cold Milk! Don’t Chug it, sip slowly till the spicy burn subsides. If you have access to it drink cold sweet milk if available – not ‘milk flavored drinks’. Avoid drinking soda. Water will help but not fast enough.
Personal Experiences!
If any spice level curry powder is okay, then try one of these.
Want to try a Mild Curry Powder to start off? Try this one
For a more spicy one – Try this. Or this for hot curry powder with a southern (Madras) twist.
Is Curry flavorful or Hot to taste?
In terms of flavor, curry powder is typically quite flavorful and aromatic, with a warm, earthy taste from the various spices.
It is possible to have a flavorful curry powder that is not overly spicy or hot. The heat level can be adjusted by using less of the blend or by adding other ingredients such as coconut milk or yogurt to the dish to balance out the spiciness.
The term Desi can refer to people of Indian subcontinent origin or ancestry, or it can refer to the cultural practices and products of the region.
Desi food, will include dishes such as biryani, Pongal, samosas, Dosa, Idli, Parantha, Chawal and dal, while Desi fashion may feature traditional clothing styles like sarees, salwar kameez, Dhoti, and kurta pajama.
Desi music may include traditional folk music (dozens of styles), classical music (also several distinct schools), traditional dance (several traditional and ancient styles) and popular movie or music genres like Bollywood, Tollywood, Kollywood, Mollywood (all different regional language film industry names – a play on the word Hollywood).
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