#desi cuisine

[mariammagsi]

Book of Delicacies

Historical Resource: *Ni’matnama-i-Nasiruddin-Shahi* or Book of Delicacies is a medieval Indian book from c.1500 featuring recipes of delicacies as well as illustrations of food preparation. The Naksh script used in this manuscript is from Farsi (Persian language). The image is a page from the manuscript showing Samosas (a savoury pastry fried in ghee or oil, stuffed with either spiced vegetables or meat) being served.

“Sultan of Mandu, Ghiyath Shahi seated on a stool in a garden is being offered a dish of samosas. A cook is frying them over a stove, while another is placing them on a round dish. Opaque watercolour. Sultanate style. Title of Work: The Ni'matnama-i Nasir al-Din Shah. A manuscript on Indian cookery and the preparation of sweetmeats, spices etc. 1495-1505" (The British Library)

[healthyartsforseniors]

I will have my Paratha, and eat it too.

Workshop Facilitator, Mariam Magsi makes Paratha under the guidance of her Khala (maternal Aunt) Shahina Khan aka Gogi in Scarborough, Canada.

When my parents had me, they were not very resourced and their means were limited for a considerable duration of time. They began to generate financial success later when I was around 5 years old. Despite the challenging times we experienced during my formative years, Paratha was a staple wheat item in our little home and brought our family immense joy. I have some very vivid memories of my mother making Paratha, mixing it with sugar crystals and feeding it to me with her hands. I also remember my father and I tearing into one shared Paratha and dipping the greasy bites into sweet cups of creamy Chai. The Paratha was such a regularly consumed food item, and it truly transcends class, ethnicity and religious background, enjoyed by diverse households across the multicultural provinces of Pakistan. But it’s a food item that I never quite learnt how to make for myself, because well, mothers, aunts, community elders and caregivers were always there to feed it to me, whenever I asked for it.

On every trip back home to Pakistan from Canada during my university years, the very first morning of my arrival, a hot stack of parathas would be waiting on the table alongside fried eggs, aaloo (potato) bhujiya and Chai. The first and only trip I’ve made back home since my Ammi's (mother) passing in 2019 was a huge shock to the system. She was no longer standing at the window waiting for my arrival from the airport. There was no one standing at the top of the stairs to receive me, my sisters were all asleep as it was quite late and my father wasn’t in town, he was scheduled to arrive a few days later. But more importantly, there was no concerned, caring voice asking; “Have you eaten, beta?" (beta in this context is gender neutral and means "my dear child," but can also mean "son" in other specific contexts) We often don’t pay attention to these simple, yet profound acts of care when we have our loved ones around us.

Upon returning to Toronto, on a cold, winter's night I desperately wanted to wolf down a hot, fresh Paratha made with Desi Ghee (clarified butter). I called my maternal aunt in Scarborough and asked her if she would make me one, as hers is quite similar to my mother’s Paratha. So, she whole-heartedly agreed and invited me over right away. As soon as I entered her kitchen, I noticed she was holding an apron. I was so confused because I thought I was coming over to eat Paratha. But no, no, no she had entirely different plans. She looked my way with a mischievous glint in her eye, and said "put on that apron and follow along. Today, you will learn how to make Paratha." I realize now that she was trying to teach me how to make something that was such an integral part of my childhood, so that I can feed it to myself, especially when all of my elders are gone from this world, and there will be no one left behind to make it for me.

As I kneaded the dough, touched all of the wet and dry ingredients, sculpted the dough into balls in my palms, rolled it out, cooked it on the tawa (pan), I was in awe of the power behind the meditative actions. For one, I was so present and time had delightfully slowed down. My mind had completely stopped racing, as if I had clicked pause. I was emulating the physical ways of my ancestors who have sustained and nourished themselves and each other with this energy giving Paratha, for centuries. To think that my mother, her mother, her mother's mother, and her mother's mother's mother made this Paratha, and here I am being able to continue their actions and food legacies.

When we were done cooking, my aunt looked at me and said, "now go home and make this Paratha for yourself." I really valued that she did not say “make it for your husband” or “make it for your family.” There was something very powerful about hearing an elder from my community and family say: “make it for yourself.”

~Workshop Facilitator, Mariam Magsi

[sir-ballister-boldheart]

nimona

(i just now remembered it's also the name of a dish lol)

You just remembered?! YouTube algorithm has been recommending me Nimona recipes since July! I don't even like peas. Fuck Nimona (the dish). Maar do mujhe saalo

[aahanna]

Love these vibrant desi delicacies 🤌🏼

[shunrehihosumedha]

Me and @sitchblayer on a Japanese cafe date, Greater Noida, 2nd January’23.

[theamoristwriter]

Third-wheeling with my sister and her boyfriend >>>>>>>

13/4/24 🍽️🍜

[whatthehellami]

Indian food is so well balanced in the sense that even the vegetarian food is finger-licking good. Palak panner - fan favorite; aloo-gobi ki sabzi- slaps; matar paneer- ufff lajawab; daal- just 🤌

There is literally so much more. Of course the non vegetarian dishes are to die for too but vegetarians in India are blessed, all thanks to our ancestors.

[lightgriffinsect]

calling all DESI BOYS

and also DESI GIRLS

and all other DESI PEOPLE

I'm eating a chocolate one rn lmao that's what inspired this spontaneous poll

for my mutuals and anyone else that doesn't get it: kulfi is a frozen treat similar to ice cream. it looks like this

I couldn't find a pic of a plain malai flavored one. this is pistachio. I'm allergic so I don't eat this one myself but pista is very popular in South Asia esp India.

it's very sweet. very good. please try it it's life changing <3

[thecookie-monster8]

Well ofcourse for the USA (and the rest of the world) Butter Chicken and Naan is the ONLY Indian dish to exist. 🙄

Oh to be unfortunate and NEVER try Khichadi!

A staple dish found all over India, Khichadi is something that resonates with home for majority of us Indians. Coming back from volleyball class and tuition to find that your mum made Khichadi will make me happier than the possibility of 1D ever reuiniting!

Tired? Khichadi. Sick? Khichadi. Heartbreak? Khichadi!!

To all you non Indians, fuck that butter chicken and gobble down some yummy Khichadi, I promise you'll never regret.

And for the record, it's NOT Naan Bread! It's Naan.

[imperfectorange]

Paranthe and Punjabis: the brewing breakfast conversations.

Time and again, I've denied the dollops of ghee that are shoved on my paranthas ever since I was a child. Yet, my grandmother, always, somehow, has the upper hand. Her puppy eyes, pleas, and “kasmein” (oaths) have always melted my resolve in a moment's time. Ironic, how I always have found myself making oats, pancakes, and different types of sandwiches in my aesthetic fervor of matching Pinterest standards, yet, somehow, always come home to food,my grandmother makes on days I'm exhausted.

It goes without saying that every Sunday in a busy and bustling Punjabi household would always have an assortment of different kinds of stuffed breads, or paranthe. Especially when the entire family was home during summer vacations the kitchen would be crowded with ladies around the stove and the gents around the other one. While bade papa would make different kinds of omelettes, the ladies would work on the breads and the youngsters would always be going to and fro with teacups,serving food to others in shifts. Conversations would brew over green tea, tea and coffee about a bazillion things ranging from politics to annual family trips to careers, and to that one time someone got lost in Haridwar.

As I grow older, I reminisce and cherish these memories a little extra, as I see the elders falling prey to age and getting slower. A wistfulness of sort seeps in, but I know that every annual summer and winter meet up, something won't change, and those will be our beloved paranthe with the same people going about the same conversations. Nor would any of us refuse that extra spoon of ghee, kyuki bade kehte hain sehat banti hai. (The elders say it's good for your health)

Aloo, gobhi, gajar, muli, besan, pyaaz. The list may go on and on.

- Gehna.

Picture Credits : Playful Cooking on Pinterest.

[heertohbadisadhai]

Dhaniya powder is so damn underrated

[navaratna]

reblog with some best dishes from ur state i should try before i die?

[filtercoffeeonsteroids]

It's so south-indian of me to go "the coffee isn't strong enough" When I'm having an espresso

[shunrehihosumedha]

I miss home. I miss good food.

[desigirldee]

finally I learnt to make perfect dosa today!!

[mogahealthcenter]

ਭੁੰਨੀ ਹੋਈ ਜਵਾਰ ਨੂੰ ਰਗੜ ਕੇ ਆਟਾ ਬਣਾ ਲਵੋ, ਇਹ ਜਵਾਰ ਸੱਤੂ ਬਣ ਗਿਆ। ਹੁਣ ਦੋ ਚਮਚ ਜਵਾਰ ਸੱਤੂ ਨੂੰ ਇੱਕ ਕੱਪ ਲਿਟਲ ਮਿਲੱਟ ਮਿਲਕ ਚ ਪਾਉ।

ਲਿਟਲ ਮਿਲੱਟ ਮਿਲਕ ਘਰੇ ਬਣਾਇਆ ਜਾ ਸਕਦਾ ਹੈ। ਇਹ ਕੁਟਕੀ ਦਾ ਬਣਦਾ ਹੈ। ਕੁਟਕੀ ਨੂੰ ਇੰਗਲਿਸ਼ ਵਿਚ ਲਿਟਲ ਮਿਲੱਟ ਕਹਿੰਦੇ ਹਨ। ਅੱਧੀ ਕੌਲੀ ਲਿਟਲ ਮਿਲੱਟ ਅੱਠ ਦਸ ਘੰਟੇ ਭਿਉਂ ਕੇ ਚਾਰ ਗੁਣਾ ਪਾਣੀ ਪਾ ਕੇ ਉਬਾਲ ਲਵੋ। ਹੁਣ ਮਿਕਸੀ ਚ ਪਾ ਕੇ ਚੰਗੀ ਤਰ੍ਹਾਂ ਬਲੈਂਡ ਕਰ ਲਵੋ। ਇਹ ਸੰਘਣਾ ਦੁੱਧ ਬਣ ਜਾਏਗਾ। ਇਸਨੂੰ ਪੁਣਕੇ ਪਤਲਾ ਦੁੱਧ ਵੀ ਬਣਾ ਸਕਦੇ ਹੋ।

ਹੁਣ ਇਸ ਚ ਇੱਕ ਚਮਚ ਮਿਕਸ ਸੁਪਰ ਸੀਡਜ਼ ਦਾ ਬਰੀਕ ਚੂਰਾ ਪਾਉ ਤੇ ਇੱਕ ਚਮਚ ਸਾਫ ਸੁਥਰੀ ਸ਼ੱਕਰ ਜਾਂ ਗੁੜ ਜਾਂ ਮਿੱਠੇ ਲਈ ਕੁੱਝ ਕੁ ਦਾਖਾਂ ਪਾਉ। ਇਹ ਗਰੇਟ ਮਿਲੱਟ ਸਮੂਦੀ ਬਣ ਗਈ।

ਇਹ ਫਿੱਕੀ ਵੀ ਬਹੁਤ ਸੁਆਦ ਅਤੇ ਸਿਹਤਵਰਧਕ ਹੁੰਦੀ ਹੈ। ਹੁਣ ਇਸ ਨੂੰ ਗਰਮ ਕਰਕੇ ਵੀ ਪੀ ਸਕਦੇ ਹੋ ਤੇ ਠੰਢੀ ਵੀ ਪੀ ਸਕਦੇ ਹੋ। ਸੁਪਰ ਸੀਡਜ਼ ਵਿੱਚ ਸੂਰਜਮੁਖੀ ਗਿਰੀ, ਮਗ਼ਜ਼ ਖੀਰਾ, ਮਗ਼ਜ਼ ਖਰਬੂਜ਼ਾ, ਮਗ਼ਜ਼ ਤਰਬੂਜ਼, ਮਗ਼ਜ਼ ਖੱਖੜੀ, ਤਿਲ ਕਾਲੇ, ਤਿਲ ਚਿੱਟੇ, ਚਿਰੌਂਜੀ, ਅਲਸੀ, ਭੰਗ ਬੀਜ ਅਤੇ ਚੀਆ ਸੀਡਜ਼ ਆਦਿ ਆਉਂਦੇ ਹਨ।

ਜੇ ਗਲਾ ਖ਼ਰਾਬੀ ਹੋਵੇ ਤਾਂ ਇਸ ਚ ਮਿੱਠੇ ਦੀ ਬਜਾਏ ਥੋੜ੍ਹਾ ਸੇਂਧਾ ਲੂਣ ਤੇ ਬਰੀਕ ਪੀਸੀ ਕਾਲੀ ਮਿਰਚ ਪਾ ਲਵੋ ਤੇ ਗਰਮ ਕਰ ਲਓ। ਇਹ ਜਵਾਰ ਸੂਪ ਬਣ ਗਿਆ।

ਇਹ ਸਵੇਰੇ ਦੁਪਹਿਰੇ, ਚਾਹ, ਕੌਫ਼ੀ, ਗਰੀਨ ਟੀ, ਦੁੱਧ ਆਦਿ ਦੀ ਜਗ੍ਹਾ ਪੀ ਸਕਦੇ ਹੋ।

ਇਹ ਬੱਚਿਆਂ ਅਤੇ ਬਜ਼ੁਰਗਾਂ ਨੂੰ ਜ਼ਿਆਦਾ ਲਾਹੇਵੰਦ ਹੈ। ਉਂਜ ਨੌਜਵਾਨ ਮੁੰਡੇ ਕੁੜੀਆਂ ਅਤੇ ਗਰਭਵਤੀ ਔਰਤਾਂ ਵੀ ਪੀ ਸਕਦੀਆਂ ਹਨ।

ਇਹ ਹਾਈ ਪ੍ਰੋਟੀਨ ਹੋਣ ਕਰਕੇ ਵਾਲਾਂ, ਮਾਸਪੇਸ਼ੀਆਂ, ਨਾੜੀਆਂ ਅਤੇ ਚਮੜੀ ਲਈ ਬਹੁਤ ਫ਼ਾਇਦੇਮੰਦ ਹੈ। ਬੇਔਲਾਦ ਮਰਦਾਂ ਔਰਤਾਂ ਅਤੇ ਨਵ ਵਿਆਹੇ ਜੋੜਿਆਂ ਲਈ ਤਾਂ ਬਹੁਤ ਹੀ ਸਿਹਤਵਰਧਕ ਹੈ।

ਜਿਨ੍ਹਾਂ ਦੇ ਵਾਲ ਜ਼ਿਆਦਾ ਹੀ ਝੜਦੇ ਹੋਣ ਜਾਂ ਕਮਜ਼ੋਰ ਹੋਣ ਉਨ੍ਹਾਂ ਦੇ ਬਹੁਤ ਜਲਦੀ ਵਾਲ ਲੰਮੇ ਹੋਣ ਲਗਦੇ ਹਨ। ਜਿਨ੍ਹਾਂ ਦੇ ਥਕਾਵਟ ਛੇਤੀ ਹੁੰਦੀ ਹੋਵੇ ਉਹਨਾਂ ਦੇ ਲੱਤਾਂ ਬਾਹਾਂ ਦਰਦ ਹੋਣੋਂ ਹਟਦੀਆਂ ਹਨ। ਜਿਨ੍ਹਾਂ ਦੀ ਚਮੜੀ ਢਿੱਲੀ ਜਾਂ ਝੁਰੜੀਆਂ ਵਾਲੀ ਹੋਵੇ ਉਨ੍ਹਾਂ ਦੀ ਚਮੜੀ ਜ਼ਿਆਦਾ ਤੰਦਰੁਸਤ ਤੇ ਜੁਆਨ ਦਿਖਣ ਲਗਦੀ ਹੈ।

ਡਾ ਕਰਮਜੀਤ ਕੌਰ ਡਾ ਬਲਰਾਜ ਸਿੰਘ ਮੋਗਾ ਹੈਲਥ ਸੈਂਟਰ 94630-38229, 94654-12596

ਕਦੇ ਵੀ ਕਿਸੇ ਦਾ ਵੀ ਮਜ਼ਾਕ ਨਾ ਉਡਾਉ। ਸਭ ਦਾ ਹੌਸਲਾ ਵਧਾਉ। ਕਿਸੇ ਵੀ ਮਰੀਜ਼ ਕੋਲ ਨੈਗੇਟਿਵ ਗੱਲ ਨਾ ਕਰੋ। ਬਲਕਿ ਉਸਨੂੰ ਹਿੰਮਤ ਹੌਸਲਾ ਰੱਖਣ ਲਈ ਕਹੋ। ਉਹਨੂੰ ਪਰਹੇਜ਼ ਰੱਖਣ ਅਤੇ ਡਾਕਟਰ ਮੁਤਾਬਕ ਚੰਗਾ ਖਾਣ ਪੀਣ ਦੀ ਸੁਲਾਹ ਦਿਉ।