Monsoons are a source of great happiness. The beauty of sharing a steaming meal with loved ones, while rain patters outside windows and great conversations flow easily like water pouring down.

However, monsoons are also a source of bodily imbalance, germs and overall gloom. It is important to be careful of what you eat and how you eat during the rainy season. Indeed, we are all guilty of enjoying deep fried foods with carefree abandon! Yet, it is important to remember that our bodies go through various changes with the changing weather and maintaining a healthy body balance is definitely the way to go. `

According to Ayurveda, the human body is governed by three ‘doshas – Vata, Pitta and Kapha’. These ‘doshas’ help in the regulation of all human actions and govern the majority of our psyche.

During the monsoons – Vata is aggravated, Pitta is accumulated and Kapha is controlled. Vata governs all movement in the mind and body including blood flow, elimination of wastes, breathing and the movement of thoughts.

Vata gets affected and this results in:

  • Lowered Digestion Power – food is not easily digested during the season and this should reflect in our dietary habits also.
  • Low Immunity – Rains are notorious time for people to fall sick. Germs, infections and overall hygiene is hugely affected. 
  • Low body strength – We have all felt the effect of a gloomy day, where all we want to do is sleep and laze away. This is directly related to the seasonal changes and how the difference in weather affects us.

The season also causes an increase in the level of Pitta in our body. Pitta is a toxic material in the form of heavy, sticky residue that can weaken digestion. Increase in Pitta results in various changes such as an uncomfortable feeling of heat in the body, acid reflux, digestive problems and heartburn. 

We recommend incorporating these foods in your diet and avoid the ones mentioned below. 

Dos –

  • Include garlic, pepper, ginger, asafoetida, jeera powder, turmeric and coriander in your food as these help enhance digestion and improves immunity.
  • Include cow’s ghee, lean meats, barley, rice, wheat and green gram in your diet. 
  • Include fruits such as pears, pomegranates, mangoes, guavas, apples, and pears
  • If days are cooler due to heavy rains; include sour, salty and oily foods in the diet. 
  • Avoid oily, spicy and acidic foods, as they aggravate the doshas in body. Steamed and cooked foods are healthier alternatives during the rainy season. 
  • Include buttermilk instead of curd in your diet.
  • Yams, sweet potatoes, carrots, garlic, bitter gourd and beetroot should be included in diet.
  • Drink boiled and then cooled down water with little honey.
  • Drink herbal teas like the ones infused with ginger, cinnamon, black pepper, and cardamom.

Don’ts – 

  • Avoid eating uncooked foods and salads. 
  • Avoid red meats and food items that take longer to digest. 
  • Cut down on tomatoes and tamarind to prevent water retention.
  • Avoid very salty food as it can cause high blood pressure, lead to bloating and water retention.
  • Avoid leafy greens during the season as they are susceptible to worm

We hope that together we can all find a balance between health and taste, find a beautiful relationship with food and we hope you find these tips helpful.

Stay healthy, stay happy!


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

Does the thought of mouthwatering, spicy, tangy and full of flavour biryani set your heart and tongue racing? Try this amazing recipe at home! Get ready to be showered in praise by your family!

Preparation time: 1 hour

Cooking time: 30 minutes

Marinating time: min 20 minutes or max overnight

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Rice: 4 cups
  • Fresh mint : 1 cup
  • Fresh coriander : 1 cup
  • Coriander seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Black Cardamom, whole: 2-3
  • Green Cardamom, whole: 4-5
  • Cloves, whole: 5-4
  • Peppercorn: 5-6
  • Bay leaves: 2-3
  • Cinnamon sticks: 2-3
  • Salt to taste
  • Oil: 2-3 tbsp
  • Ginger+garlic paste: 2 tbsp
  • Coriander powder: 1 tbsp
  • Red Chilli powder: 1 tbsp
  • Turmeric powder: 1 tbsp
  • Mustard oil: 2-3 tbsp
  • Hung curd: 2 cups
  • Lime, whole: 1
  • Green chillies: 1 cup
  • Clarified butter: 1/2 cup
  • Fried onions: 2 cups
  • Biryani masala: 2 tbsp
  • Saffron water: 2 tbsp
  • Kewra water: 2 tbsp
  • Rose water: 2 tbsp

METHOD:

Let’s cook together…

In a muslin cloth add roots of fresh mint and coriander, coriander seeds, cumin seeds, big cardamom, green cardamom, cloves, peppercorn, bay leaves and cinnamon sticks. Tie up the cloth.

Put the muslin pouch in water in an earthen pot and bring the water to a boil. Stir occasionally while the water heats up and then remove the muslin. This makes the flavour infused stock.

Add soaked rice into the stock, stir the rice and then strain the rice after 5 mins of cooking.

In a fresh bowl or plate, add ginger garlic paste, coriander powder, chilli powder, turmeric powder and mix well. Add hung curd to this mixture and combine.

Add cumin powder and homemade biryani masala and mix it.

Then add the chicken and marinate it with this mixture. Squeeze lime in it. Put in fried onions, freshly chopped coriander and sliced green chillies on top and combine it all together. Allow to marinate for 20 mins or preferably overnight.

Put an earthen pot over low heat, spoon in clarified butter and place the marinated chicken. Let this cook for a while. Ladle half of the rice on top. Smooth it over with a spoon. Place fried onions and green chillies on top. Sprinkle biryani masala and then pour clarified butter and saffron water over it.

Cover biryani with chopped coriander and mint leaves.

Spoon the remaining rice as before and smooth it with a spoon. Make holes in the layers of the Biryani and pour clarified butter/ghee in them.

Repeat placing green chillies, coriander, mint leaves and fried onions.

Sprinkle biryani masala next. Pour saffron water, clarified butter, rose water, kewra water and the previously made flavour infused stock.

Cover the rim of the earthen pot with a roll of dough and stick seal the lid on. Let this cook on a low flame.

Your flavour packed Chicken Kacchi Biryani is done!

Relish it piping hot with stimulating company.



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Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination and now you can try the mutton kheema rolls filled with cheese. Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Come cook along with us..

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

While your kheema is being cooled, cut a cheese cube into three equal parts.

Also, combine refined flour and water to form a slurry.

Now start folding the cooked kheema along with the cheese in the spring roll sheets and seal your rolls using the flour-water slurry.

Ensure that the rolls are well sealed before deep frying them or else the cheese will melt and splatter the oil.

Serve hot with mint chutney, finely-sliced onions and mint leaves.


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Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Hello all! Who doesn’t love a tall sweet glass of chilled falooda to make a hot day more bearable? Check out this amazingly simple yet absolutely smashing desert recipe for the quintessential Indian falooda.

Preparation Time: 5 minutes

Cooking Time: 7 minutes

Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 500 ml
  • Sabja/ Basil seeds: 1/3 cup
  • Vermicelli: 1 cup
  • Rose syrup: 2 tbsp
  • Kesar/ Saffron: 3/4 strands
  • Water: 2 tbsp

For the garnish;

  • Chopped pistachios: 4/5
  • Chopped almonds: 4/5
  • Chopped Cashews: 4/5
  • Raisins, whole: 4/5

METHOD:

Come make along with us..

Boil milk on a stove and stir occasionally. You will notice the milk rises and becomes foamy. At this point let it simmer on a low flame for about 1\2 a minute. Add soaked vermicelli and half of the sabja seeds. Stir the concoction and take it off the heat.

Let the milk mixture cool down and chill for a bit.

Rose Falooda

In a tall glass, put in about a tablespoon of rose syrup. Then carefully add the milk and vermicelli. Top off with a little bit of rose syrup, chopped pistachios, almonds, raisins and cashew nuts.

Finally spoon in a little bit of soaked sabja seeds.

Kesar/Saffron Falooda

Mix sugar and dissolve saffron in 2 Tbsp of water to make syrup for falooda. In a tall glass add in a handful of chopped dry fruits to it.

Pour in half of this syrup in a tall glass and then fill it with milk and vermicelli again to the brim. Put the rest of the saffron syrup on top of it and then top off with various dry fruits.

Add sabja seeds on top.

You are done!

This delicacy is best served chilled.


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Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.

Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination! Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Cook along…

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

Cool your kheema mixture. In the meantime, combine refined flour and water to form a slurry. Once your mixture has cooled fold them in spring roll sheets as shown in the video above and seal your samosas using the slurry as glue.

Deep fry your Samosas to a golden brown colour.

Serve hot with mint chutney, finely-sliced onions and mint leaves.



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Eggs Sunny Side Up

Make the perfect Sunny Side Up egg, with the absolute very basic of ingredients. Such a filling and delicious recipe, yet oh so simple method cannot be found in all the realms. Read on for more…

There are millions of dishes out there in the world, and so many of them are typically traditional and many more which are universal. These recipes are reported in multiple languages and in all mediums, but almost anywhere it is reported one thing remains constant and universal, the ‘abbreviations’. We all have been in situations where we are trying to cook and we see some abbreviations in the recipe book that we cannot understand. In this article, we will take a look at the common abbreviations used in recipes and their importance.

Common abbreviations

Most abbreviations that exist are for some sort of measurement. We are all aware of the common abbreviations like kg, g, l, and ml. The lesser-known abbreviations are TBl or TBsp both of which stand for tablespoon. Another such common short form is C, which stands for cup and lb that stands for pound. Oz stands for ounce. There are many more which may make us switch our mobiles on and make google do its work.

Some typical abbreviations that are a little difficult to understand are pinch or dash, jigger, cup. To be precise a pinch stands for less than ⅛ tablespoon and jigger stands for 1 ⅛ fluid ounces.

Abbreviation(s)Full form
C, cCup
G, gGram
Kg, kgKilogram
L, lLitre
Lb, lbPound
mL, mlMililitre
Oz, ozOunce
PnPinch
PtPint
t, tspTeaspoon
T, TB, Tbl, Tbsp, tbspTablespoon
Common Abbreviations for Measurement

The most difficult task is to exactly understand and follow the recipe measurement steps. To perfect a dish a chef must know in what quantity they should add the ingredients.

It also plays a big role in, the least or no wastage when the desired and perfect quantities of items are added.

This Measurement . . .. . . Equals To This Measurement
Pinch or dashless than 1/8 teaspoon
3 teaspoons1 tablespoon
2 tablespoons1 fluid ounce
1 jigger1 1/2 fluid ounces
4 tablespoons1/4 cup
5 tablespoons plus 1 teaspoon1/3 cup
12 tablespoons3/4 cup
16 tablespoons1 cup
1 cup8 fluid ounces
2 cups1 pint or 16 fluid ounces
2 pints1 quart or 32 fluid ounces
4 quarts1 gallon
Converting Measurements

Cookbook is not just about sharing a variety of food products and recipes. When someone shares a recipe that is traditional or reinvented, they share their culture along with that recipe. Differences are known to carry a cultural diversity within them. The love of food has been knows as the most important factor of bringing people together from different origins. Also when people exchange recipes, they not just sharing the food but also their ideas and thinking on the dinner table.

Food might be seen as an effortless thing but many of the aspects that it carries alongside it that are very anthropological in nature. These are some reasons that make it worth having an interest in food and cooking, which also makes it enjoyable and not to mention sustains our health. 

Absolute Benefit Of Number Of Units Sold or you may abbreviate it to ABS BONUS – Knowing the abbreviations benefits you when you search a dish on Youtube as well. Ask us how?

By knowing the abbreviations you may be able to write the recipe as the chef speaks without pausing the video, as you will start documenting the recipe in shorthand.

For example: Sugar-free becomes SuF

                    Liquid becomes liq

                         Baking Powder becomes BP or B.P

Last one!……..Dozen becomes doz.


Did we miss any common recipe abbreviations or measurement conversions? Let us know in the comment section below.


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Golden yellow cottage cheese nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This palak paneer recipe is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:

  • Oil: 2 tbsp
  • Cumin seeds: 1 tsp
  • Onion paste: 2 tbsp
  • Cottage cheese, cube cut: 250 g
  • Ginger + Garlic Paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 and a half tsp
  • Red Chilli powder: 1 tsp or as per taste
  • Garam masala: 1 tsp
  • Cream: 1 and a half tbsp
  • Salt to taste
  • Dried Fenugreek / Kasturi Methi, crushed: 1 tbsp

For the puree

  • Spinach, blanched: 250 g
  • Fresh coriander: 150 g
  • Green chillies: 3

For the garnish

Cream and Extra Virgin Olive Oil

METHOD:

Cook along with us..

Preparation

Chop a medium onion and blend it into a paste, keep aside for the tadka later.

Roughly cut spinach, and blanch it in boiling water for less than a minute. Drain the contents and blend it along with the fresh coriander and green chillies into a lush green paste.

Pro Tip: Oil separated in the saucepan is an indication that the powdered spices and the base (onion and ginger garlic paste) has cooked through completely.

To Cook

Heat oil in a saucepan and sprinkle cumin seeds into it. Wait till the cumin seeds start sizzling before you add the onion paste, cook the paste until the colour changes to a light brown or beige.

Add ginger and garlic paste to the saucepan and cook it for another 2-3 minutes.

Now add the turmeric powder, coriander powder and red chilli powder and stir until everything is combined, cover and cook for 3-4 minutes on a low heat to ensure the powdered spices are cooked through.

Add water if the masala is looking dry. You can add water as and when required, just make sure you add a little at a time.

When you see the oil separated, add the spinach puree, garam masala, cream and salt; combine all the ingredients well in the saucepan.

Bring to boil at low to medium heat and add the cubed cottage cheese, allow to simmer for a further 4-5 minutes to allow the paneer to soak up all the flavours in the sauce.

Add crushed dried fenugreek on top and give it one last good stir and turn the heat off.

To serve drizzle with cream and extra virgin olive oil accompanied with hot parathas and/or steam rice.


Green does not have to be boring, try this recipe to be sure…


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Sheera | Gudi Padwa Special | Cuisine Canvas

Sheera | Gudi Padwa Special

Sheera is a savoury and sweet desert than can be whipped up in about 10 minutes with very basic ingredients to bring in the traditional Marathi New Year.

Chole or Chickpeas are not only filling but also a great food for times of emergencies, it is easily available, a little can feed many, It can be stocked for months if kept in a cool dry place and to top it all it is very nutritious and crazy delicious as well as super versatile.

Masala chole is a basic recipe that can be devoured with naans or jeera rice, and can be prepared with the staples that are usually present in any Indian kitchen. This is a latpata kind of a recipe, but you can transform it into a gravy too. Instructions, tips and tricks are below.

Preparation Time: Overnight

Cooking Time: 30 Minutes

Serves: 4

INGREDIENTS:

  • Chole: 500 g
  • Water for boiling the chole/chickpeas: 1 litre
  • Oil: 2 tbsp
  • Onion, chopped: 1 cup
  • Bay leaves: 1-2 whole
  • Ginger and garlic paste: 1 tbsp
  • Cumin powder: 1 tsp
  • Turmeric: 1/2 tsp
  • Chilli powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 1 tsp
  • Tomatoes chopped: 1 cup
  • Green chillies, chopped: 2-3
  • Yogurt: 2 tbsp
  • Salt to taste

For Garnish

  • Chaat Masala: 1 tsp
  • Fresh Coriander, chopped: 2 tbsp

METHOD:

Soak the chole/chickpeas in water overnight.

The next day Pressure cook the chole/chickpeas with enough water, so that the beans are submerged. Cook for 15-20 minutes on medium flame, upto 4-5 whistles. Drain the chole/chickpeas and keep the stock and the peas aside in two separate bowls.

Check to see if the chole/chickpeas are cooked completely by squeezing a bean between your thumb and forefinger, the bean should come apart between your fingers and you should not feel a hard grain inside whatsoever.

In a saucepan heat oil on a medium flame and add the bay leaves and chopped onions. Cook until the onions caramelize and are a little brown on the edges.

This is when you should add the ginger and garlic paste and cook for 2-3 minutes until the colour darkens a little bit.

Follow up with all the powdered masalas (turmeric, cumin*, coriander, red chilli and garam masala) and cook for a further 3-4 minutes or until you see the oil starts to separate.

Cumin powder can be replaced with cumin seeds. The seeds can be added along with the bay leaf in step one. Additionally cumin seeds can also be grinded into a dry powder and stored for use.

Now add the chopped tomatoes and green chillies, cover and cook them for 2-4 minutes until the tomatoes become soft and are easily dissolved in the masala.

When oil pockets appear in the saucepan, it is a good time to add the chole/chickpeas along with the salt and mix well to ensure each bean is coated all over with masala. Cook for 5-6 minutes to ensure that the flavours of the masalas are soaked by the chickpeas.

Add the yogurt now and stir well to incorporate it completely into the masalas and the chickpeas. Cover and cook for 2 minutes more.

Optional – Add the chickpea stock to the saucepan for the curry, add water if you want more curry. Reduce the curry by an inch in the saucepan by lowering the heat and allowing everything to slow cook. Cover and cook for 10-15 minutes, while stirring occasionally.

You will know the masala chole are ready when the aroma wafts through the kitchen. As a final touch sprinkle chaat masala on top and serve with chopped coriander.

Taste the masala chickpea to check for seasoning.

Masala Chole is served best with naans topped with ghee or puris and jeera rice.


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The festival of Baisakhi signifies the solar new year as per Hinduism and Sikhism, it also marks the spring harvest festival where the farmers give thanks to god for the yield of the year. This day is celebrated with by preparing and sharing delicious traditional sweets and meals with family and friends, new clothes are bought, houses are cleaned and most importantly Gurudwaras are visited.

Baisakhi is also pronounced Vaisakhi, in some dialects depending on which state one resides in north India. Despite this being a day of significance to Hindus and Sikhs, it has the reputation of being a very secular festival, it has been historically known to be celebrated by muslims, christians as well as people from other religions.

A Gurudwara is a pristine holy place where the Guru Granth Sahib, the book containing the religious scriptures, is worshipped. Here langars are a belief of respect and seva (serving) where meals are served to all the people visiting the Gurudwara irrespective of their caste, religion, gender or ethnicity. 

A Home To All

Langars are served free of cost with a feeling of gratitude and respect. Gurudwara is said to be a home for every single person who is in search of food and shelter and therefore the food cooked is always vegetarian. 

People are equally invited for seva (serving) too which includes serving food, cleaning toilets, washing utensils, polishing shoes and any other daily activity in Gurudwara. The meal served includes kadi chawal, aloo puri, kheer, daal and the halwa in parshad. As langar is a community meal so the food is cooked and distributed in a community kitchen, everyone working together with a bond of brotherhood. Also, there are certain rules to be followed like covering heads, entering barefoot etc. 

Despite this being a day of significance to Hindus and Sikhs, it has the reputation of being a very secular festival, it has been historically known to be celebrated by muslims, christians as well as people from other religions.

The History

A special langar is prepared on occasions like Baisakhi and Gurupurabs especially in Gurudwara Pathar Sahib, Bangla Sahib, Gurudwara Paonta Sahib and other days of significance in Sikhism. 

Turning round the clock, this practice was started by Guru Nanak Dev Ji in a journey of fighting against caste system in Indian society during 13th and 14th century. He is the founder of ‘Sikhism’ which means ‘seeker of knowledge’ in Punjabi language and he made langar an integral part of Sikhism. He was the first guru of Sikhism and was born in Kartarpur, 1469 and was followed by 9 others, ending the counting with Guru Gobind Singh who died in 1708. Harmandir Sahib, popularly known as the Golden Temple in Amritsar was built by the fifth guru of sikhism, Guru Arjan Dev Ji. 

Find Help Indeed

According to their culture, The Sikhs are encouraged to donate ten percent (daswandh) of their wealth, time, or resources to a worthy cause like Langar Sewa and this helps Gurudwaras in providing resources. Langars are recognised as a sign of ‘Faith’ in sikhs and indulge in various activities in gurudwara to help the less fortunate.

Giveback

At a time like this when, we are under threat from an unseen enemy, the coronavirus; those of us with means are safe and well nourished within the comfort of our home, we must not forget those who have lost their livelihoods and their lives have been disrupted. These helpless citizens have become dependent on the Government and NGO’s for the absolute very basic. We at Cuisine Canvas will be making donations to the PM fund, the CM relief fund, Gurudwaras and NGOs that are on the frontlines providing support to those citizens of India fighting for survival. We recommend you do the same with your choice of government fund or NGO, if you can.

If you are not able to make any monetary contribution, then you can serve in your own little way by feeding the poor, sharing your groceries with the people in need or even feeding the street dogs.

Your help no matter how big or small is appreciated, Thank you.


Help where you can, how you can.


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Happy Easter to you all, this is probably one of the most difficult times in our lives and although things may appear grim, this colourful recipe is sure to bring cheer to you and your family.

  • Preparation Time: 5 Minutes
  • Resting Time: 5 minutes
  • Cooking Time: 8-15 Minutes
  • Serves: 4

INGREDIENTS:

  • Eggs: 4
  • Salt to taste 
  • Water: 1.5 to 2 lites

Natural Dyes

  • Turmeric: 1 tsp
  • Beetroot skin: of one whole
  • Butterfly pea flowers, crushed: 4-5
  • Lemon slices: 3-4

METHOD:

In a saucepan put the eggs to hard boil for about 8-10 minutes.

To prepare the dyes, pour roughly equal amounts (just enough to cover each egg) of water at room temperature in four separate bowls.

Add turmeric powder to bowl no.1, the beetroot slices to bowl no.2, put two of the crushed butterfly pea flowers to bowl no.3 and the remaining crushed butterfly pea flowers and the lemon slices to bowl no.4. 

You will start seeing the following colours in the bowls;

Yellow in bowl no.1

Pink in bowl no.2

Blue in bowl no.3

Purple in bowl no.4

Once your eggs are ready, replace them in a bowl of water at room temperature to cool the eggs down and stop them from over cooking.

When the eggs are cool enough to be handled, carefully remove the shells and place one egg in each of the coloured bowls.

Keep the eggs immersed for about 1 to 2 minutes until the egg white starts getting stained. 

When you are happy with the colours, serve the eggs seasoned with salt and pepper.

You can play around with the colour densities, as well as mixing and matching the different dye ingredients to make your own unique colours.


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