We all face difficult challenges from time to time. A home-cooked meal can't fix a tough situation, but it can definitely provide comfort when it is needed the most. In India when an unfortunate incident visits a home, your regular schedule and everyday life are pared back and simplified, including culinary activities. In Indian households, people stay away from foods that can increase and worsen depression – intense spices, meat, and oily food. If you’re making, delivering, or organising meals during times of grief and sorrow, here is a guide to help you keep it simple and heartfelt while taking into account the many considerations of unique individuals and families in the midst of grief.
Vegetable Khichdi
Prep time: 10 mins
Cook time: 15-20 mins
Serves: 4
Ingredients:
• 1 cup soaked broken rice
• 1 cup moong dal
• 1 bay leaf
• 2-3 green chilies, slit
• 2 teaspoon grated ginger
• 2 teaspoon cumin seeds
• ½ cup chopped tomatoes
• 1 cup chopped carrots
• 1 cup chopped cauliflower
• 1 teaspoons ghee
• Salt as per taste
Method:
1. Dry-roast the moong dal till it becomes light brown in colour and is aromatic.
2. Take off the heat and set aside.
3. Heat ghee in a pressure cooker.
4. Add cumin seeds, green chillies, bay leaf and grated ginger. Sauté
5. Now, add chopped tomatoes and mix well.
6. Add chopped vegetables to the cooker and sauté.
7. Drain the rice and add to the cooker along with roasted moong.
8. Mix well. Add 4 cups of water and salt as per taste.
9. Mix, cover and cook for 3-4 whistles on medium flame.
Kela Matar ki Sabzi
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Ingredients:
• 2 raw bananas
• 1 tablespoon ghee
• 1/2 cup green peas (Matar) , boiled
• 1/2 teaspoon cumin seeds (Jeera)
• 2 green chilli , slit
• 1 teaspoon coriander powder (Dhania)
• 1 teaspoon cumin powder (Jeera)
• 1 teaspoon amchur (Dry Mango Powder)
• 2 teaspoons lemon juice
• 2 sprig Coriander (Dhania) Leaves , chopped
• Salt , to taste
Method:
1. Cut raw bananas into half and pressure cook them with 1/4 cup of water for 2 to 3 whistles.
2. Turn off the heat and allow the pressure to release naturally.
3. Once out of the pressure cooker, peel the skin off and slice them into roundels.
4. Heat ghee in a kadhai over medium heat.
5. Add cumin seeds. Wwhen they begin to sizzle, add green chilies.
6. Add salt, coriander powder, cumin powder, amchur powder and mix well.
7. Next add the boiled peas and cooked raw banana and mix well.
8. Sprinkle two tablespoons of water, cover and cook until all the masalas get well-coated, this will take about 5 minutes.
9. Check the salt and spices and adjust to taste accordingly and add lemon juice
10. Stir in the chopped coriander leaves and serve.
11. Serve this with chapatti.
Methi Aloo Sabzi
Prep time: 15 mins
Cook time: 35 mins
Serves: 4
Ingredients:
• 1 tablespoon ghee
• 3 large potatoes, skin peeled and chopped
• 1 cup methi leaves (fenugreek leaves) , chopped
• 1 teaspoon cumin seeds (Jeera)
• 1 green chilli, slit
• 1 teaspoon coriander Powder (Dhania)
• Salt, to taste
Method:
1. Heat a kadhai with ghee, add cumin seeds and allow it to splutter for few seconds.
2. Add chopped potatoes, green chilli and sprinkle with salt.
3. Cover and cook till it is done. Sauté at regular intervals.
4. Add fenugreek leaves, coriander powder and salt to taste. Combine well.
5. Sprinkle 1 tablespoon water, more if needed, and cook covered for 10 more minutes and serve hot with dal rice or chapatti