A Thali using the six-taste ayurvedic theory (Shad Rasa) prepared on a leisure Sunday for brunch is featured here.
Madhura-Sweet, Amla-Salty, Lavana-Sour, Katu-Pungent, Thikta-Bitter & Kashaya– Astringent rasas are present in this nutritious well-balanced meal in the form of carefully selected ingredients. The thali holds Ajwain Parathas, Maharashtrian Pitla, Manathakali Greens (Black nightshade leaves)Raita, Green Chilly Thecha, and Potato Sabji.
Are you still searching for Madhura in the meal? Well, its present in the wheat and potatoes. Grains, Tubers, milk, and ghee oils are all abundant in Madhura rasa which is more dominant in early winters thus providing our bodies with the required energy levels to induce the necessary warmth. Food ingredients are a combination of rasas, but some rasas are dominant thus imparting it with a characteristic taste.
#2 MAHARASHTRIAN PITLA RECIPE
Ingredients for Maharashtrian Pitla:
- BESAN/BENGAL GRAM FLOUR 1 C
- OIL 2 TBSP
- CRUSHED GARLIC 1 TSP
- CUMIN SEEDS /JEERA 1 TSP
- CHOPPED GREEN CHILLY 4
- CURRY LEAVES A FEW FINELY CHOPPED
- ONIONS 2 MEDIUM
FINELY CHOPPED - CORIANDER LEAVES 2 TBSP
- SALT AS REQUIRED.
Preparation Method for Maharashtrian Pitla:
- Take a heavy-bottomed pan .add oil and splutter the cumin seeds. Add green chilly, curry leaves, crushed garlic, and onions.
- Sauté till onions are light pink. Make a slurry of besan with sufficient water( 3 cups).
- Add to the onions while the stove is on low flame. Add the required salt and keep stirring till the mixture gets cooked.
- The endpoint is when the mixture becomes silky in appearance and thick enough to coat the back of a spoon. Small bubbles burst on the surface indicates that the cooking is complete.
- Remove from flame and serve garnished with coriander leaves.
#4 MANATHAKALI LEAVES RAITA (BLACKNIGHT SHADE GREENS)
Ingredients for Manathakali Leaves Raita:
- MANATHAKALI LEAVES 1 CUP
- OIL 1 TSP
- THICK CURDS 1 CUP
- SALT AS REQUIRED
- GREEN CHILLY 1
- CORIANDER LEAVES FEW STALKS.
Preparation Method for Manathakali Leaves Raita:
- Wash and roughly chop the greens.
- Take oil in a heavy-bottomed pan. Add the leaves and sauté till they wilt. Cool.
- Grind to a fine paste the greens, green chilly, and coriander leaves.
- Remove. Add curds and whisk with the required salt. The raita is ready to be served.
#5 Potato Sabji (Potato Masala)
#6 GREEN CHILLY THECHA (Maharashtrian style)
Ingredients for Green Chilly Thecha:
- Green chilly chopped ¼ c or 10 medium
- Peanuts/groundnuts 3 tbsp
- Garlic chopped 2 tbsp
- Oil 2 tsp
- Coriander finely chopped ¼ c
- Salt as required
Preparation Method for Green Chilly Thecha:
- Dry roast the peanuts till the skin loosens. Cool and remove the skin (you can use deskinned peanuts also, roast and set aside)
- Heat oil in a heavy-bottomed pan. Add the green chilly and garlic. Sauté on low flame. Cover and cook till soft. Cool.
- Add all the ingredients along with the required salt into a mixer jar and pulse till coarse. Store in a dry jar under refrigeration.
- Serve with rotis, parathas, kakhada, etc.
#6 CUCUMBER SLICES
Healthy “Shad Rasa” Meal is Ready 🙂
