In the ancient Indian practice of ayurveda, there is a special term for eating seasonally: ritucharya. The concept of ritucharya breaks down what to eat during each season to maintain health and prevent disease. Besides the health benefits you can gain by eating in season, seasonal foods typically taste better, are cheaper and better for the environment as well. Hricha Saraf, Recipe Curator & Partner at Bol Gappa gives us two winter recipes from the new winter menu at Bol Gappa restaurant.
Sarso Ka Saag
Sarson leaves, bathua, spinach in the ratio of 1:1:1
Onion – 2
Ginger -1 tbsp (chopped)
Garlic- 1 tbsp( chopped)
Cumin seeds- 1 tsp
Cut and boil all the leaves with salt and water.
In a wok add butter and ghee, add cumin seeds.
Once the seeds start cracking add ginger garlic and onion.
Once it turns a little red add tomato.cook it well.
Once the tomato becomes mushy add a bit of salt .
Check seasoning . Add the puréed greens.
Boil it nicely.
Garnish it with a dollop of butter.
Serve hot with makke di roti.
Salt- 1/2 tsp
Red chilli powder- 1/2 tsp
Dry mango powder- 1/2 tsp
Chaat masala-1/2 tsp
Black pepper- pinch
Roasted cumin seeds powder-1/2 tsp
Lemon juice – 1/2 tsp
Pomegranate seeds- handful (for garnishing)
Nylon sev- for garnishing
Clean and cut the tapioca into cube. Deep fry the tapioca. Toss in the spices. Garnish and serve hot. You can even bake the Tapioca in the oven or make them in the air fryer.