As a food writer, one has to taste every dish spread on the table to be able to write about it and if she is not watching her diet, she might put on extra weight. But many of them are slim because they understand the nutrition value of the food, its’ reaction and its’ usefulness to their body.
Eating a satisfying meal gives immense happiness to the soul and our grandmothers understood that. They specified on eating freshly cooked, seasonal food, that contained all the nutrients that our body needed. If we protested at lunch table, she would quietly nod her head, be innovative and churn out a creative, tastier dish that we could not refuse. Family ate together, making relationship ties stronger.
In today’s world, we look for answers for any myth that has been passed down the centuries, and we will believe only if it is confirmed by western philosophy. We love street food, fast food, Pizzas, Burgers.
Hemangi Nakwe believes that our traditional recipes have enough healthy options to replace the junk food that is monopolising the market. During Pandemic, she launched ‘Hema’s Veg Rasoi’, Maharashtra’s Super-food with millennial makeover, purely to promote healthy eating habits. She specialises in traditional Maharashtra cuisine.
“Unfortunately the obesity ratio in India is rising alarmingly. We are the third country in the world behind US and China with highest number of obese people, and more worrying fact is that the children are affected more. The junk food, inactive lifestyle are the few reasons.” Says Hemangi Nakwe.
Hemangi is passionate about travelling, observes food habits of the people, regional dishes and the preparations.
“You never know from whom and where you will get to new ideas.” Says she. “For me, learning about food is a constant process that started at the age five. My mother, grandmother, aunt are my biggest inspiration.” She learnt to knead the dough under supervision at very young age.
She fondly remembers the simple, tasty ‘Varan Bhat’ made by her mom. Also she still craves for those Uttappam, Dosa that she had with her dad at Shetty’s Hotel when she was just 7years old. She has always been fond of good and tasty food. The most unforgettable memory she has is of the Aloo Paratha she had in chilling 2 degrees temperature at Tijugi Narayan, located on the hill parallel of Kedarnath shrine in Uttarakhand.
“The old chacha made for me with such love while waiting for my photo-journalist husband, who had gone with polling officers to Toshi, the last village on India-China border to document their hardship during General elections in 2014.” She remembers
Her husband, Prashant Nawke is a great support to her, and has played an important role in promoting and updating her services on social media.
Hemangi is happy to share the recipe of Palak Khandvi
“The number of recipes that can be made with gram flour is simply amazing. Khandvi is really interesting and easy to make. It’s like a traditional khandvi recipe, to make it more romantic and healthy, I added green leafy veggie Spinach to it. As you all know spinach is rich in vitamins A, C, and K, magnesium, iron, and manganese. Khandvi is also known as “Surali chya Vadya” in Marathi because of its cylindrical form.” She concludes.
Gujarati Spinach Khandvi
1. Add 1 cup gram flour, 1 cup curd, 100 gms Spinach leaves and 1tsp Ginger paste in the blender and blend it until you get a smooth puree.
2. Pour the mixture in a bowl add 1/2tsp turmeric powder, 1/2tsp chilly powder, and salt to taste.
3. Cook this mixture in a pan on a medium flame, stirring continuously till it thickens
4. Turn off the heat.
5. Spread the warm mixture in a thin , wafer layer on a greased plate.
6. Let it cool
7. Cut into strips of 2 inches wide.
8. Sprinkle 4tbsp of freshly grated coconut and coriander leaves.
9. Roll the strips tightly
10. For tempering, heat 3tsp oil in the pan, add 3/4tsp mustard seeds, 1tsp sesame seeds, 1sprig curry leaves. Let it splutter. Add 1/4tsp Asafetida, 2 green chilies, and salt to taste and pour this tampering over khandvi.
11. Serve hot.
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