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 Traditional, timeless comfort foods
Aditi Garg

Winters are a time for foods that help you keep warm and give you the much-needed energy to face the chill. Foods like pinnis, panjiri, gachak, bhugga, baajre ki khichri and many more tempt the tastebuds with their rustic flavour. But the fast-paced lifestyle of today leaves little time for indulgences that are cooked slowly to bring out the best flavours. Ice-creams, cakes and pies have edged out the traditional cuisines from homes and kitchens have become places where food is reheated after home-delivery, and whatever is cooked is anything that can be rustled up in a jiffy. Here is a collection of recipes that will take you back to your childhood and offer a burst of taste and texture that no quick-fixes can replace.

 

Oats pinni 

A contemporary take on a traditional favourite, the recipe is low in fat as compared to the traditional version for those who count calories. The crunch and sweetness are best savoured after reheating slightly before serving. 

Ingredients
Ready to cook oat flakes - One cup
Oat bran or wheat bran - One cup
Powdered almonds - 1 cup (grainy texture)
Powdered cashew nuts - 1 cup (grainy texture)
Powdered sugar - 1 ½ cup
Freshly ground black pepper - ¼ teaspoon
Ghee - 1 ½ cups

Method 
Heat ghee in a heavy skillet and on a medium flame, roast the oats and bran. When they change colour slightly, add the almond and cashew nut powder. Roast again for 10 minutes, taking care not to over-cook. Aim for a golden colour and nothing darker than that. Once done, turn off the flame and mix the sugar thoroughly. As soon as you can manage, make balls of the hot mixture. Leave to cool and store in an air-tight container. 

 

Filling & healthy snacks

While these winter special recipes take a bit of time to prepare, they can be stored for weeks together without fear of spoiling. Hence, a little effort goes a long way. The slow cooking of all the above recipes is what imparts them the unique flavour, so resist the temptation to turn up the heat. Using a heavy or thick-bottomed skillet helps in even spreading of heat and prevents the dishes from burning. In most recipes, you can add or remove dry fruits to suit your taste. Kids who are fussy about eating nuts will readily accept them in ground form when they are added to the pinnis and panjiris. They also make a nutritious and filling snack for the lunchbox.

 

Fresh turmeric pinni 

Not something that can replace a dessert, but something that you can have a small helping of for better immunity. Good health can, now, taste great too.

Ingredients
Fresh turmeric root - 250 gm (peeled and diced)
Whole wheat flour - 1 ½ cup
Ghee - ¾ cup
Oil - for frying
Unrefined cane sugar (shakkar) - ¾ cup

Method
Heat the oil in a skillet and deep fry the turmeric pieces. Drain on an absorbent piece of paper and grind in a mixer when it cools down. In another heavy skillet, heat the ghee and roast whole wheat flour on low flame. When it turns golden, turn off the flame and mix with the ground turmeric and powdered sugar. While the mixture is still hot, shape into balls and serve.

 

Atta panjiri 

A traditional favourite, it can contain many more ingredients like gund, kamarkas, khus khus and others to make it more suitable for new mothers. It keeps well for weeks, so make enough. 

Ingredients
Whole wheat flour - Four cups
Ghee - 1 cup
Finely chopped dry fruits and raisins - Half cup, optional 
Sugar - 1 ¼ cup

Method 
In a heavy skillet, add the ghee and roast whole wheat flour on a slow flame. Keep stirring gently to ensure even cooking. When the colour changes to golden and the flour starts emitting an aroma, add the dry fruits and roast for another five minutes. Turn off the flame, add the sugar and mix properly. Serve with hot milk or tea.

 

 

Til pinni 

Also called Bhugga, this recipe uses very little ghee and tastes superb. 

Ingredients
Sesame seeds (til) - 1 cup
Khoya - 1 cup
Ghee - 1 tablespoon
Powdered sugar - ¾ cup
Raisins - 3 tablespoons

Method 
In a skillet, heat the ghee and roast the til seeds till they turn golden brown. When they cool down, grind them. In another thick-bottomed skillet, roast the khoya till it thickens a bit. Remove from the fire and mix all ingredients, keeping aside a few raisins. Shape into balls with your hands and place a single raisin on top of each pinni. 


Myths that wreck relationships 

iF you believe that finding the right partner will ensure that the two of you will remain in love for the rest of your lives without any effort, then you are highly mistaken. According to YourTango.com, author Russ Harris has debunked some biggest myths that can destroy marriages, in his book ACT with Love.

First of all, there is no such thing as "the perfect partner." because even the best of partners will have qualities that we don’t like, and will be missing some of the qualities that we would prefer to have.

Believing that your partner will "complete" you and have all the qualities that you lack yourself is also a far-fetched goal.

Relying on the make-believe "power of true love" to sweep you and your partner past any difficulties in the relationship is also wrong because when two people spend a lot of time together conflict, arguments, and complications are bound to arise.

Lastly, how you work through conflict with your partner will determine the strength, depth and longevity of your relationship rather than thought of everlasting love. — ANI





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