Jaipur, July 27, 2023.
In the first part of the mansson fodd guide the nutritionist recommended including foods like boiled peanuts, pulses (soaked, sprouted and cooked as dal or sabzi), corn, dudhi, cucumber, pumpkin and other creeper vegetables, along with suran, arbi and other root vegetables, in your diet at least 2-3 times a week. Additionally, she shared a recipe to incorporate arbi into the diet.
Method:
*Pressure cook arbi with water for 2-3 whistles.
*Peel off the skin, and cut it lengthwise.
*Coat it with a mixture of chilli powder, haldi and leave it for 10 minutes.
*Add salt to it just before frying.
For part two, Diwekar listed down food items that should be consumed at least once a week. The list included millets like rajgeera and kuttu, as well as wild and uncultivated vegetables of the season like ambadi (gongura) and alu (colocasia), among others. She also shared a recipe to make ambadi chi bhaaji.
Method:
*Add chopped ambadi leaves into boiling water.
*Pressure cook the leaves, jowar/rice, kani, tur dal and soaked peanuts.
*Give tadka with rai, hing, haldi, chilli powder and add the pressure-cooked mixture.
*Add salt, jaggery and grated coconut to it.
*Cook for a while, and give tadka again with red chillies.
In the third part, she mentioned foods that should be eaten at least once a month. It includes steamed local dishes like patoli, modak, bafla, siddu, along with speciality preparations of the season such as bhaji or pakoda of ghosala, mayalu, ajwain, among others. You should also consume wild mushrooms, lingdi, and bamboo, either cooked fresh or turned into pickles, for 2-3 months. The nutritionist also shared a quick recipe to prepare modak without any hassle.
Method:
*Ukad: make rice flour dough.
*Puran: make a golden-brown ghee jaggery and coconut mixture. Add nutmeg and elaichi powder.
*Preparation: use your hands or a modal mould to shape them.
*Steaming: grease the vessel with ghee and steam them for 15-20 minutes.
Moreover, she recommended that certain fruits like watermelon and muskmelon are best avoided during monsoons as they are prone to bacterial growth. Additionally, steer clear of street food as the moisture in the environment enhances bacterial growth, making it a risky choice. Opt for hot, freshly prepared food when eating out.