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Sakshi looks for her mothers prized recipe diary, the invaluable gift she was was given when she left home to come and work in Mumbai. She decides that she will celebrate one festival a week based on the recipes in her mothers book. She decides to begin this journey by celebrating Ganesh Chaturthi. She makes Modak and Pappaya ka halwa.
Sakshi reminisces about living in a joint family and the quirks it comes with. She remembers the chaos in just deciding the days menu. She talks about their neighbour Gayatri auntie and her Onasadhya, she decided to celebrate Onam. She makes pineapple pachadi, pulinji, kalan and rice.
Anant Chaturdashi is the last day of Ganesh Chaturthi and also a time to eat Khoba Roti in Rajasthan. The day after, Jains celebrate a special day, kshamavani, where they apologise to each other. She makes Khoba Roti and Alvathi.
Sakshi finds interesting recipes related to Eid in her mothers diary and decides to celebrate Eid, her friend Ali Asgar comes to celebrate Eid with her. She makes Shahi tukda, date and tamarind chutney and veg hare bhare kebab.
Sakshi reminisces about the beauty of Delhi around the time of Durga Puja. To share this festive feeling, she invites her dear friend Kavita Kaushik to celebrate Navratri. She makes a mixed vegetable dish Shukto with Panch Foran, a pick of whole spices and incorporates the crunchy Badi that Kavita brings along with her. The friends also make Bhoger Khichuri, a Bengali specialty of the Durga Puja Bhog. As Kavita insists on the sheer necessity of having sweet on a Bengali menu, she prepares the Narkel Ladoo. The close friends have a great time sharing festive memories as they prepare the delicacies.
The festival of Dussehra is bound in folklore right from Kolkata to Kanyakumari. Sakshi narrates her own stories, one of them being her first encounter with acting during the Dusshera festival. Talking about Karnataka and Mahishasur, Sakshi decides to make a South Indian sweet dish Hayagreeva, made from chana dal, jaggery and a meetha tadka. As Sakshi reminisces about the beautiful Dussehra celebration in Kullu, she resolves to make a Himachali dish Siddu, a peas and paneer based steamed dumpling. To her pleasant surprise, Chef Ranveer Brar drops in. With useful tips on cooking from the Chef himself, the two create a beautiful plate of Siddu. Sakshi reminds us that no matter where you go in the world, theres two things always present: food and stories.
Sakshi reminisces about Karwa Chauth celebrations at her home and what the day used to be like. She tries her hand at Dal Baati Churma, an important Karwa Chauth recipe and also a traditional meal of Rajasthan. The Churma made from wheat, suji and ghee, along with the Dal made from pulses and spices and baked Baati make for a delicious, wholesome meal.
Festive rituals are a great way to indulge in the best nutrition the seasons have to offer. Fourteen different leafy greens all in one recipe is one such example. Sakshi decides to make the Choddo Shaakh, a Bengali winter specialty prepared on Narak Chaturdashi or Chhoti Diwali. Its served with a mound of steamed rice and just a dash of ghee... Sakshi also prepares Kakrat Nu Vada, a symbolic Gujarati dish of Narak Chaturdashi. Its a fritter made from makka, gehu, bajra, suji and besan... and enhanced with the bitterness of fenugreek.
The festival of lights is here And Sakshi makes her moms super hit Makhane Ki Barfi. Ram Kapoor joins Sakshi to celebrate Diwali and is caught off guard when she asks him to help her cook Amidst amusing Diwali memories, Sakshi and Ram prepare her favourite Aloo Mutter ki Sabzi and Puri. They savour the sabzi and puri along with dishes that Rams wife Gautami Kapoor has sent for Diwali.
Sakshi talks about how festivals give us a reason to pause and soak in nature. One such festival that worships the Sun is Chatt Pooja. Sakshi prepares Thekua, the first bhog of Chatt Pooja. Actor and friend Rajesh Kumar joins her in the kitchen and willingly helps her prepare Kaddu Bhaat. He shares several interesting bits about Chatt Pooja from his own home.
Hindi
31 July 2020
Food
Nidhi Tuli
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