New Section Launch – Ammale Saraswat Recipes.
Precious traditional Saraswat recipes carefully documented by Smt. Shalini Gadiyar. Contributed by her son
Mr. Govind Gadiyar. Its nutrition and dietary values analyzed by our expert dietitian – Ms. Sanjana Nayak, (www.NutriHealth.in)
Though our name – Radio Idli, brings to our mind the appetizing steam of our favoritefood, the element of food was lacking directly in our content so far. We are pleased to start a featured on some of the treasured Saraswat Recipes, documented by Shalini-maai. We don’t stop at just the taste and the process of making great dishes. We have a young Dietitian with us – Sanjana Nayak, who would help us understand the health aspect of each of the featured recipes.
We launch our feature with the recipe of Channadaal- Kajju Madgane – a treasured dessert of Saraswats.
Shalini-Maai’s Channadaal- Kajju Madgane (Split Bengal Gram – Cashew Dessert)
Split Bengal Gram 1 cup
Cashew nut (split ) 1/4 cup
Grated Coconut (wet) 1 coconut
Grated Jaggery 1 cup
Rice Flour 4 tsps.
Cardamom 7 or 8
1. Pressure-cook the split bengal gram and cashew nut pieces, by adding 2 cups of water.
2. Meanwhile, extract coconut milk by grinding grated coconut along with little water. Obtain three extracts. Keep aside the first extract. Mix together rice flour in the second and the third extract of coconut milk.
3. Add grated jaggery and cardamom powder to the cooked bengal gram. Heat this mixture.
4. Then add the rice flour mixed coconut milk to this mixture and heat it till it starts boiling.
5. Towards the end, mix the first extract of coconut milk and let it boil only once. Remove from the heat.
6. Serve only after 3 to 4 hours when it cools down. It will taste better.
7. Can be served chilled or hot.
Sanjana Nayak’s Healthy tips
on the Recipe:
|Split Bengal gram||200 grams||744|
|Cashew nuts||50 grams||298|
|Grated coconut||50 -80 grams||250|
|Rice flour||20 grams||116|
The total calories are 2178 Kcal. One portion can give 220-250 calories. Jaggery is healthier compared to sugar but is still a no-no for diabetics. An occasional festive treat is absolutely fine. The amount of cashew nuts and coconut available per portion will be very less. Our ancestors had carefully planned our diets so that such dishes are done occasionally to satisfy our taste buds and yes they always remembered to burn the extra calories through their normally hard working routines which we do not do. This dish is commonly served at many weddings. Enjoy this treat but occasionally.
About Smt. Shalini Gadiyar:
Smt Shalini Gadiyar was born on 14th August 1927. Being the first born of Mr Bantval Venkatesh Shenoy and Mrs Leelavati (nee Sujir Nayak) as per tradition she was born at maternal grandmother’s place at Sujir, near Manglore. However, within few months she shifted back with her mother to settle at their house in Girgaum Mumbai. She has been alumni of famour St Columba High School, Gamdevi Mumbai. While persuing MSC (Physics) of Mumbai University helped her getting a job at Wilson College, her alma mater. After marriage with Dr Hejmady Padmanabh Gadiyar, in 1950 she came to Thane in 1953 after brief stay in Khar, Mumbai. Her being educated did not allow her to be docile housefile and without much effort she became a home based teacher who specialised in Maths and Science. The beginning was to help economically weaker students who were not able to cope up with studies around her residence.
Within no time, she became famous all over as Gadiyar Madam of Maths and Science. Despite busy schedule, she found time to cook those delicious dishes which made her famous amongst friends and relatives. After teaching, cooking was second love. With the zeal and energy she has been best friend, philosopher and guide to all people around her always bringing new thoughts, ideas and giving inspiration.
She has taught Maths and Science all her life and this has inculcated a love for scientific methods in her and same is reflected in writing these recipes. She has quantified all the measurements precisely so that a novice can cook the dish which will taste exactly the same the way it would have tasted had she been the one who prepared it.
About Sanjana Nayak :
Sanjana Nayak is a dietitian from Mangalore. A post graduate diploma holder in “Dietetics” and a university topper from Welcomgroup School of Hotel Administration from the prestigious Manipal University. At present Sanjana practices as a Dietitian for the Manipal Group of Hospitals namely KMC hospital Mangalore, India and as a Consultant for corporates like Infosys and others, conducting talks and presentations for various associations and local television shows. Sanjana shares her expert guidance through www.nutrihealth.in