Desi Khaana issue 2 (Sep 21)

DESI KHAANA

The Desi Healthy Food Magazine

SEP 2021 | ISSUE NO.02

GANESH UTSAV
SPECIAL

Contents 03 Shocking New Discovery by

Dentist Post COVID!

Dr. Ravi Pandey

07 Sugar Free Dry Fruit Ladoo

Parul Nagpal

09 Make Oats Tasty!

Jahanvee Trivedi

11 Power Packed Modaks!

Vidisha Jindal

13 Halwa with the Twist of

Pasteque

Niral Pawani

16 Palak - Corn - Paneer Cutlet

Vishakha Katariya Pitale

19 Adventure Geek

Explore the Unexplored!

23 Flavors of Tibetian Kitchen,
Leh Ladakh

Siddhesh Bhojane

28 Quiz Time #2

Winner of Quiz #1

Ganpati Bappa Morya!

Dear Friends, we are back with
Special Ganesh Utsav edition of your
favourite online Magazine Desi
Khaana. Healthy recipes which will
make your Ganesh Utsav more
fruitful. Let it be Sugar Free Dry Fruit
Ladoos, Halwa with the Twist of
Pasteque or Power Packed Modaks,
we have all covered. This edition also
includes a special article by Dr. Ravi
Pandey and a New Food Blogging
Column.

I am thankful to our sponsors

GenuineGrain Cookies for

sponsoring the quiz and making this

edition free for all. I am sure, you will

find this edition helpful in following a

healthy diet during this festive

season. Subscribe to our mailing list

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DESI KHAANA MAGAZINE 02

Shocking New Before COVID era, time was described in A.D.
Discovery by and B.C. but after COVID- time is newly defined
dentist post as Pre and Post COVID time/era.
COVID!
This generation will always recall COVID
Dr. Ravi Pandey because of the mixed remembrances it has
given. Overall the Pandemic has cultivated
people in good sense.

Continuous concern of contaminating with virus,
fear of losing life, concern of losing an
employment, complete shutdown of businesses.
Good memories in the sense staying together,
chilling together, watching television thanks to
the re-run of classic shows and new webseries ,
playing games, talking to a friend, working from
home.

Sitting in your own house eating snacks
watching television and minding your own
business was priceless. It was the new normal.
People were in love with Binge-watching. Since
there was complete shutdown of restaurants,
famous food stalls, Swiggy and Zomato so to
vanquish this there was a complete new trend
waving where in the females were trying variety
of dishes and than posting routinely on social
media, men were also not behind and they also
tried learning/making and some of them
mastering food. These lead to frequent
snacking, over eating of junk food, desserts,
colas which were having a huge impact on
overall health BUT dental health was also on
toss.

DESI KHAANA MAGAZINE 03

Every family was like a family that stays dentist. Patients are reporting with
together, plays together and eats Bleeding gums and hurting tooth , but a
together. But looking at the dental shocking Surge is seen as many patients
problems I am sure by not taking good are reporting with cracked and fractured
care, it was the exact same family that tooth. While bleeding gums and decay is
decays together. It was not the same due to missed routine dental
family that used to brush together and appointments and frequent snacking and
take a good care of their oral hygiene. less care to oral hygiene practice.
Cracked , fractured tooth is possibly due
During COVID era, dentists were not able to grinding and clenching.
to see patients at the beginning (as social
distancing was really not possible- As Clenching and grinding is body’s natural
dentist usually stays in close proximity to way to release stress. Patients suffering
patients during their check ups and with stress POST COVID is easily evident
dental treatment procedures), then on their dental health.
gradually started with attending only
dental emergencies. While bleeding gums needs routine
cleaning, decay needs restoration.
People during these times had half way Fractured tooth may needs extraction or
treated teeth, many missed their routine Root canal depending upon the fracture
check ups and dental clean ups. extent. If fracture is till crown-can be
saved, if its below crown and till root –
Dental problems were on rise during the needs extraction and replacement with
pandemic. Many avoided visiting dental dental implants or dental bridge.
clinics due to many reasons major being
fear of cross contamination (contacting Clenching and grinding also leads to sore
COVID at dental office). jaw, sometimes headaches as well. We
as a dentist started suggesting Night
Since the teeth don’t get better by their guards and Custom fitted trays to
own, problems have got worse day by patients. These guards and trays are
day and these problems needs attention really helping patients to relieve sore jaw,
in terms of dental treatments. headache and helps preventing fracture
and cracks on tooth due to clenching and
As Post COVID era, dental clinics begin grinding.
re-opening with new schedule, rise in
dental health issues have been noticed by

DESI KHAANA MAGAZINE 04

family that stays This Pandemic has taught us – Dental heath is an
together, plays together integral aspect of our overall health and one should
and eats together. But not ignore this.

looking at the dental It is advised to start visiting your dentist and get
problems I am sure by your routine check-up and clean up done. And start
not taking good care, it fixing your dental problems at earliest as we say
prevention is always better than its cure.
was the exact same
family that decays For more dental care tips and tricks from
Dr. Ravi follow him on:
together.
Instagram - doc.smiledesigner
YouTube - Dr. Ravi R. Pandey Smile

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DESI KHAANA MAGAZINE 05

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Recipe by Parul Nagpal | IG - shecooks.healthy

Sugar Free
Dry fruit Ladoo

Crafting Healthy SUGREE FREE
Meal, Spreading DRY FRUIT LADOO

Positivity! Chef Parul

This Ganesh Ustav be ready for guests with
healthy, sugar free dry fruit ladoos.

Recipe:
Soak 12-15 seedless dates in warm water
for 15 min and make a paste of it.
Add 1/4 cup poppy seeds (khus khus) in
1/2 tsp ghee in pan and roast until it puffs.
Then add 1/2 cup cashews, 1/2 cup
almonds, 1/4 cup walnuts, 1/4 cup
pumpkin seeds, 1/4 cup pistachios and
roast then until they get crispy texture.
(You can use already roasted nuts too).
Let them cool down and then, chop all
nuts roughly. You can grind them as well
but I like chopped version.
Combine together all nuts & date paste.
Make a dough, scoop out balls, roll some
of them in roasted poppy seeds. Keep in
freeze for half an hour.

That's it! Enjoy these delicious ladoos with
your family and friends.

Love,

Parul

DESI KHAANA MAGAZINE 08

Recipe by Jahanvee Trivedi | IG - jahanvee_13

Make Oats Tasty!

MAKE OATS TASTY:

Chef Jahanvee

Pure veg and high energy breakfast for this
festive season.

Ingredients: Oats, milk, honey, chia seed,
pumpkin seeds, saffron, cardamom,
cashew, almonds, walnut, pistachio and
sugar free powder.

For Garnishing: Pumpkin seeds, sunflower

seeds, strawberry, blueberries,

Genuinegrain choco chips cookies, banana

and dry berries.

Healthy Breakfast, Recipe:
For Productive Start by measuring the oats around 3
Day! table spoon. (serving for 2 people)
Boil around 250ml of A2 cow milk then
add 2-3 table spoon oats. Add 5-6
chopped dates, saffron and cardamom.
Boil for around 10 min.
Add overnight soaked chia seeds and
cut dry fruits. Add honey or sugar free.
Switch off the flame and after 5 min
garnish with banana, strawberries,
blueberries, dry berries like cranberry.
Add Genuinegrain choco chips cookies,
pumpkin seeds and sunflower seeds.
Oats are ready to be served.

Love,

Jahanvee

DESI KHAANA MAGAZINE 10

Power Packed
Modaks!

Ganesh chaturthi is just around
the corner and we all know that it
is synonymous with Lord
Ganesha's most favourite
modaks.

Traditionally modaks are rice flour
dumplings with a stuffing of
coconut and jaggery.

But this Ganesh Chaturthi, I
thought of giving my modaks a
healthy make over. I tried making
my bhog of modaks with nuts,
seeds and oats.

So let's check it out.

CHEF

Vidisha Jindal

IG - madewithlove_vidisha

DESI KHAANA MAGAZINE 11

Power Packed Modaks!

Ingredients: Method
1/3 cup almonds On a low flame start roasting almonds. Then
1/3 cup cashewnuts add all the ingredients one by one. Add
2 tbsp pumpkin seeds cashews, oats and all the seeds. Dry roast them
2 tbsp sunflower seeds till they become fragrant but be careful not to
1/2 cup oats over do.
1 tbsp flax seeds After roasting, let them cool. Add in a mixer
1 tbsp chia seeds grinder and blitz to a coarse powder. Add
1/4 cup honey/maple syrup vanilla essence, honey and peanut butter
1/2 cup peanut butter followed by a pinch of salt. Blitz once again and
1 tsp Vanilla essence take the mixture out in a bowl. Shape it like
Salt a pinch modaks. Enjoy...

DESI KHAANA MAGAZINE 12

Recipe by Niral Pawani | IG - niral_pawani

Halwa with the twist of
Pasteque

Belives In Karma HALWA WITH THE
and Healthy food! TWIST OF PASTEQUE

Chef Niral

Watermelon may be one of the most
appropriately named fruits. It’s a melon that’s
92 percent trusted Source water. It’s also got
a healthy amount of vitamin A and C,
potassium, magnesium, and other important
nutrients. The most popular part of the
watermelon is the pink flesh, but like its
cousin, cucumber the whole thing is edible.
This includes the green scraps that usually
end up in the compost bin. The rind, which is
the green skin that keeps all that water-
logged delicious fruit safe, is completely
edible. Here is just one reason why you
should consider not throwing it out, and that
is you can make "Halwa" out of it

This "Halwa" is made using the rinds of it or
you can say the skin which is green in colour.
The white portion is full of nutrition but it
lacks of taste so we usually throw it. But what
if I say you can make Super delicious "Halwa"
out of it which is super easy, tasty healthy
and mouth watering. So lets get started.

DESI KHAANA MAGAZINE 14

Ingredients :- 2. Besan is added because it gives nice
Watermelon Rind – 4 to 5 large wedges flavour smell and texture to the Halwa.
Ghee – 4 tbsp • Mix all three ingredients (ghee,
Sooji (semolina) – 1.5 tbsp semolina and gram flour) on medium
Besan (gram flour) – 1.5 tbsp flame and keep stiring it till its perfectly
Sugar – 3/4 cup cook brownish in colour. When it is
Cardamom powder – ½ tsp cooked perfectly it will give you a nice
Nutmeg Powder(Jaiphal) - a pinch smell of the mixture.
Milk – 1cup (normal room temperature) • Now add rinds puree to mixture and
Almonds & Pista – Handful higher your flame and stir it properly.
Keep Stirring it or else it will stick to
Method:- bottom and would get burnt.
• First of all peel of the thick green layer of [This process will take about 15 to 20
the watermelon using a peeler. mins to get perfectly cook and water is
• Now make random pieces of white rinds perfectly absorbed from puree.]
and grind it into a fine paste without • Now add 3/4 cup of sugar to the
adding water to it. mixture and give it a good mix on
• Now take a frying pan heat it and add 4 medium flame till everything is mixed
tablespoon of ghee into it and let it get and cooked properly.
melt if its hard. If it is soft then let it get • Now add cardamon (Elaichi) powder
heated properly in the pan. and nutmeg (Jaiphal) powder. [Jaiphal
• Now to the ghee add 1.5 tablespoon of powder gives nice flavour to it. This is
Semolina(Sooji) and 1.5 tablespoon of optional if you don't have and don't
Gram flour(Besan). want to add you can skip Jaiphal
NOTE :- We are adding Semolina and powder]. Give a good stir to the mixture
Gram flour just for good coarse texture. for say about a minute.
• Now add milk to your HALWA. (As
Reason for adding Semolina and Gram you will add milk you will see milk starts
Flour :- getting soaked in Halwa slowly) give
1. As we all know there is good amount of this mixture a stir for about 5 to 6
water in watermelon rinds which holds the minutes. To this mixture add chopped
water in fruit. So when we make puree of almonds and pistachio and stir it for
the Rinds we don't add water as it already about a minute again.
consists it. So will we mix puree with • Lastly plate your "HALWA" in a bowl
Semolina and Gramflour mixture it will and decorate it with chopped nuts and
soak excess water and give it a good bind. serve it.
It wouldn't be too loosen and flowy in
consistency.

Recipe by Vishakha Katariya Pitale

Palak - Corn - Paneer
Cutlet

PALAK - CORN -
PANEER CUTLET

Chef Vishakha

Many of us don't like palak sabji or palak dal. Easy to Make, Easy
But palak is a rich source of iron, fibre, to Digest!
minerals and vitamin K. It is also a low
calorie food. Along with this, paneer is a rich
source of Protein, and corn has high fibre
content and it prevents from many diseases
like heart diseases, strokes to name a few.
Palak - Corn - Paneer Cutlet is a less oil
recipe that will give you essential nutrition
and healthy benefits in a tasty way! Easy to
make and can go well as snacks, breakfast or
dinner.

Ingredients - Garam masala - 1 table spoon,
Washed and finely chopped Spinach Cumin (Jeera) powder - 1/2 table
(Palak) - half bunch about 30-35 spoon,
leaves, Chaat Masala - 1 table spoon,
Grated Paneer 150 gm, Black pepper powder - 1/2 tea spoon,
Roughly grinded sweet corn pellets - Lime juice - 2 table spoons,
100 gm, Coriander leaves - a few,
Wheat bread slice - 5, Salt - as per taste,
Boiled potato (optional) - 1 medium, Oil for shallow frying.
Finely chopped capsicum - 1 small,
Grinded green chillies - 4-5, This will make around 10-12 cutlets.
Curry leaves 8-10,
Ginger garlic paste - 1 tea spoon,
Coriander powder - 1/2 table spoon,

DESI KHAANA MAGAZINE 17

Recipe -
Take finely chopped palak, capsicum, smashed potato (optional), grated/ crumbled paneer,
grinded corns in a Mixing Bowl. Grind 5 Bread Slices, take more than half portion into mixing
bowl. (You can use corn floor if wheat bread is not available) Keep aside the remaining portion.
Add Green Chilli paste, chopped Curry leaves, Coriander leaves, Ginger Garlic paste, Jeera
powder, Chaat masala, Garam Masala, Coriander powder, Black Pepper powder, lime juice and
salt. Mix well, make a super soft dough. No need to add water as corn will release milk.

Apply little water on palm, take small quantity of dough on palms and make small cutlets by
pressing it against palm, in your favourite shapes. Cover these cutlets with bread crumbs
which were kept aside. It makes cutlets crunchy. Put a non-stick pan on a gas hob or induction.
Let pan heat a bit. Put very small quantity of oil, about 2-3 drops per cutlet. Once we see
bubbles in oil droplets, put cutlets on it. Keep it on medium heat and cover pan with lid. It will
take about 15 minutes to cook well. Put 2 drops of oil on upper side of each cutlet. Check the
lower side of cutlet and put them upside down if it looks reddish. Again wait for 15-20
minutes.
Cutlets will be cooked well by this time.

You can serve hot with green (coriander) chutney or tomato ketchup as an accompaniment.

DESI KHAANA MAGAZINE 18

Adventure Geek

Explore the Unexplored!

Adventure Geek is not only known by its P.s: We are not encouraging to lie but just
organization but also by the “Adventure Freak motivating to achieve dreams!
Team” which aims for exciting, thrilling, and
soul-satisfying journeys rather than just
sightseeing, partying and chilling.
Their beliefs are as simple as they are. They
want people to believe that never give up in
difficult times to achieve goals. By setting an
example practically in the form of climbing
mountains, they inspire, motivate people, and
also help them to find inner happiness at the
peak…

Truly Justifying Their Motto:

"Explore the Unexplored’ in the mountains as well
as within you!"

Untold Story:
Vinay Gupta, the founder of Adventure Geek
plucked up the courage to pursue dreams
without limiting himself.
At the age of 16 years, he was freak enough to
offer Rs.100 to a local villager and went for
Kalsubai Trek, which is the highest point in
Maharashtra, and lied to his parents that he
was staying at his friend's house for the day.
Then his craziness took him to Aadrai with two
other friends. Afterward, one of the friends
asked him to accompany his group of friends to
lead the trek.
That’s how a desiring kid turned into the
Adventure Geek!

19

Short trip lovers The Anjaneri Hills, Nashik
The fort above Anjaneri Hills is worth trekking which
EXPLORE pays tribute to our rich history. What sets it apart
- from other popular trekking spots in and around
Mumbai is its connection with the Ramayana. The
Birthplace cave on the top of the hill was the place where
of Goddess Anjani gave birth to Lord Hanumana and
so the place was named after ‘Anjani’. The footprints
Hanuman of Hanuman are visible at the top. Worshipping the
big idol of Hanuman and Anjani Maata which is
available at very few places elevates the senses to a
completely new level.
The beautiful place amazes you with flora and fauna,
with several species of birds to be seen, and is
popular for medicinal plants. The view of the milky
way in the clear sky is heart-touching. Blankets are
recommended in the hot season too.
Nearby places: Sula Vineyards, Soma vines

DESI KHAANA MAGAZINE 20

Short trip lovers The Andharban Trail, Tamhini Ghat
A descending trek begins in the Sahyadri mountains and
THE descends into the valley to reach the backwaters of
- Bhira Dam. The trail runs completely through a dense
jungle and two mountains that are not even visible from
Jungle the base village. Andharban thrills you as nobody’s
Trek around to serve you meals or water in the 10 km till you
reach the village. It is worth exploring for 3 hours to be
around any human habitation. Though sun rays do not
reach, yet everything is so fresh and green. Throughout
the trek, numerous small streams and waterfalls cherish
nature lovers. Devkund waterfall, Plus Valley, and the
Tamhini Ghat mesmerize you along the way. Adventure
Geek Team has camped in the Devkund waterfall as
well. However, it is restricted now due to accidents. But
you can camp outside the waterfall to grab the beauty.
Nearby places: Kolad river rafting, Pali Temple (one
of the eight Ashtvinayak Temple)

DESI KHAANA MAGAZINE 21

Long trip lovers Dalhousie, Himachal
Dalhousie is breathtaking and will spark your wanderlust
UNEXPLORED as it is spread out over the five hills of Kathlog, Potreyn,
- Terah, Bakrota, and Bhangora. A walk through the dense
forests of the hills, dominated by deodar, pine, and oak
Switzerland trees, rejuvenates both your mind and body. The base
of village, Pathankot fascinates you as it is army based and
one needs to be very sophisticated while crossing.
India Khajjiar, the glorious place has a pond that is not
measured by anyone. For all the adventurous freaks,
From the author: activities like Paragliding, Zorbing stuns you with a soul-
Experiencing stirring experience of witnessing nature’s imperious
form. Adventure Geek Team has experienced seeing
things are more tigers at night. Witnessing such beautiful creatures
delightful than would certainly chill your spines! Ideal for every travel
reading this! aficionado.
Let’s connect to Nearby places: Satdhara Falls, Khajjiar, Kalatop wildlife
be adventurous!- sanctuary
Adventure Geek
DESI KHAANA MAGAZINE 22

New
Column

Flavors of
Tibetian
Kitchen,
Leh Ladakh

Siddhesh Bhojane

IG - siddheshbhojane1

Amongst the dazzling snow covered mountains there exists a culture all set
to thrill one with its enchanting history. If you are a foodie, food is one of the
ways to explore as the recipies passed on from generations have manifested
the age old tradition. One such experience was the tibetian cuisine from The
Tibetian kitchen, Leh Ladakh. The ambiance embark the sense of
authenticity. Thukpa, tingmo and shabhaley are the three main dishes
amongst the cuisine that you cannot skip. If there is one thing that the
Tibetans in India hold close to their hearts, it is this food that reminds them
of their roots. In icy Tibet, what keeps them warm and cosy is a bowl of
thukpa prepared with hand-made noodle of flour, which they relish either for
lunch or dinner. Because of its sheer simplicity and nutritious value that
Thukpa has become one of the most popular dishes in today's gastronomic
landscape. The bland nature of the food and yet distinguished flavors
melting on the taste buds only describe the magestic passon of the culinary
arts for generations to come.

DESI KHAANA MAGAZINE 23

PICTURE BY SIDDHESH BHOJANE BLUEBERRY CUPCAKE

PICTURE BY SIDDHESH BHOJANE TINGMO



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