Home Food Recipe: Winter Special Haldi ki Bhaji for a Healthy New Year

Recipe: Winter Special Haldi ki Bhaji for a Healthy New Year

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Nutrient-rich Haldi ki bhaji for the winters

Most people start the New Year with sparkling resolutions that they strive hard to keep. That time of the year has come again.

I was reading about the Palio diet. It is technically known as the Paleolithic diet – diet of our forefathers in the Stone Age.  It mimics the food pattern of our hunter-gatherer ancestors, like pasture-fed meats, seafood, eggs, fungi, vegetables, fruits, and nuts. Most food items from our everyday, such as such as beans, dairy products, polish rice, sugar or even refined salt, steps away from the Palio diet.

This took me back in time to my childhood days when we would eat roasted or boiled sweet potatoes with a dash of lime and raw salt or Tapioca boiled with salt and eaten directly. The regular potatoes were especially bought to roast with skin and eaten piping hot. All these are rich sources of sugar, starch and other types of carbohydrates.

I wonder why we have stopped doing that now? Why are sweet potatoes not sweet enough or gorging on unhealthy snacks is becoming more common than peeling a tapioca/kachalo?

This year, as a resolution, we should all vow to try and connect to our roots once again. Try roasting a sweet potato, use radish and turnips in salads, snack on potatoes boiled with beans, salt and unprocessed peanut oil. Munch on seasonal goodies like red carrots and make yummy mango-ginger chutney.

Keeping up with our latest resolve to connect to our roots, here’s a winter-special recipe of Haldi ki Bhaji that you must try out amidst the cold chills.

Ingredients:

400 gms raw turmeric
2 gm pepper corns
2 gm clove
2 gm cardamom
2 gm asafoetida (Bandhani hing)
300 gm tomato
10 gm green chilies
200 gm clarified butter (Ghee)
10 gm cumin seed
20 gm coriander powder
20 gm fenel powder
20 gm ginger
600 gm yogurt
10 gm salt

Method:

1. Peel and grate the turmeric. Keep it in a strainer to drain water.

2. Grind tomato, cumin seed, chilly and ginger and keep aside.

3. Heat ghee in a wok and add pepper corn, clove, and cardamom. Let it crackle and then add turmeric and sauté till it changes color and becomes pale.

4. Add coriander powder and fennel powder and mix well.

5. Add ground tomato-spice paste and continue cooking for a while, add yogurt, and simmer till oil starts floating on top. Add salt and mix.

6. Switch off the flame and keep it covered for 10 minutes before serving.

Image courtesy: © Thinkstockphotos/ Getty Images

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