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We all know that spinach is Popeye’s favorite food. If you have a green thumb, this vegetable is a treat to cultivate. But did you know that it possesses a wide spectrum of curative properties and ranks high in the nutritive value as well? Let us take a good look and marshal a little further. Spinach is a leafy vegetable with broad green leaves. The leaves are considered very cool. It is grown predominantly in the cold season and matures very quickly. The stem is smooth, round, and delicate. The leaves are succulent, fleshy, and dark green in color. The bottom of the leaf is shiny
with thick veins running across. It is believed to have Persian and Arabic origins.it is also grown abundantly in India. It tends to thrive in a cool and moist climate. Tender foliage spawns very well in high humidity and cool temperatures. This is a hallmark of this green wonder. The foliage thrives in a conducive climate.
Spinach is rich in amino acids, iron, vitamin a, and folic acid. Its protein content is at par with meat fish eggs and chicken. Other vegetables like tomatoes, onion, and cucumber may be added as well. Sometimes lemon juice and olive oil might as well be incorporated. The leaves of spinach are demulcent or soothing agents, diuretic, and laxatives in many cases as well. It can help cure various disorders such as constipation, anemia, acidosis, night blindness, dental disorders, urinary disorders, respiratory disorders. So, don’t mince words, mince these delicious and tender leaves instead. Just head to the kitchen and get cracking with steaming spinach soup, palak paneer, palak cutlet, etc. Just dig in!
We all use ginger in conjunction with garlic in everyday cookery. But, few people are aware of the fact that this wonder herb is capable of much more than we know. Let us dig in this conundrum.
Ginger is a perennial herb with underground branching stems called rhizomes which are swollen and tough. They are white or yellow outside and become grey-brown or orange with age, up to 2.5 cm in diameter. The leaves and rhizomes have a characteristic fragrant odor when cut or bruised. Rhizomes are dug out after the leafy parts are dried. They are sold as fresh ginger in the vegetable market or are peeled, sliced and dried. The sun-dried ginger is commonly known as “sount” in India.
Ginger is believed to have originated in India. It was introduced in China at a very early date. It appears to have been used as a spice and medicine by the Indians and the Chinese. Indian Vedas and Chinese medical treaties bear numerous mention of the herb. It has also been mentioned by Dioscorides and Pliny, who are stalwarts in the field of natural medicine. Owing to the easy transport of the rhizomes, the herb spawned to all tropical countries. China, India, and Taiwan are the major producers of ginger. The ginger grown in Kerala is brilliant in aroma and taste.
Ginger is available in two forms. Namely, fresh and dried. Both are equally nutritive. As the taste of ginger is not palatable, subtle means have been adopted to gloss it over. It is put in vegetables as a flavour enhancer. The dried ginger may be scraped or peeled before drying. It is esteemed for its the pungent aroma and medicinal value.
DIGESTIVE DISORDERS:
It is regarded as “ Maha Aushadhi”, meaning great medicine in Indian Vedas. Ancient physicians used ginger as anti fermenting medicine. It was used to treat the defective humor of the body. It as an aid in paralysis caused by a phlegmatic imbalance in the body. Centuries ago, it was used in
the treatment of gout. Ginger is widely popular in local medicines in the far east. It helps to relieve the gas problem and is called as a carminative.
Ginger is highly helpful in stomach disorders like dyspepsia, flatulence, colic vomiting, spasms, and other painful bowels. Chewing a piece of ginger after meals are considered an antidote for many ailments.
Moreover, vomiting due to biliousness and nausea can be cured by taking ginger, fresh lime and mint juice along with little honey. This is also useful for morning sickness and indigestion due to heavy nonvegetarian food, as well as jaundice and piles.
COUGH AND COLD:
Small pieces of ginger boiled in water, strained and then added with sugar is an effective remedy for colds and fevers. It should be consumed hot.
RESPIRATORY DISORDERS:
Ginger juice along with fenugreek decoction and honey is considered is “diaphoretic” mixture that reduces sweating in influenza and fevers. It also acts as an expectorant in bronchitis, asthma, whooping cough and tuberculosis of lungs.
PAIN RELIEF:
Ginger is an excellent analgesic and natural remedy for headaches, toothaches, and ear canal infections.
MENSTRUAL DISORDERS:
Ginger infusion sweetened with sugar is prescribed as a natural remedy for dysmenorrhea and amenorrhea due to cold exposure.
We can concur that ginger is an entire medicine cabinet in itself.
So, don’t wait. Grab a bite of this fabled herb!
I owe my cooking skills as an ode to the versatility of Maharashtrian cuisine, as I embark upon the trademark dishes of my motherland. I am particularly proud of the vast plethora of flavors that my native land has to offer, as it ranges from mild to strong. I like to indulge particularly in the non-vegetarian fare. My daughters are the best judges of the taste of the food that I make. I have great support from my husband and mother in law. I am very happy to be a part of Native Chefs. I feel NativChefs is a harbinger that has heralded the dawn of a new era, where homemakers are at the helm of greater responsibilities. It has helped them to be a torchbearer, spearheading a profound boost, hereby changing their perception by society. It has opened the flood gates of opportunities for the home maker to leverage. She feels through this platform they are not only able to earn monetary benefits but also intangible benefits like a unique identity to flaunt.
I firmly believe that my home and children are my pride. I can vouch for this fact. This is because every fruit is known by its tree. Hence, roots matter so much. Our food largely defines our identity. I believe that cook is artisans of divine food. NativChef is a den of culinary wizards and a true paradise for a food connoisseur. I am very pleased to be part of NativChef Community. Welcoming myself on board!
Way to go, NativChefs!!!
This cuisine traces its origin to the rugged western coastline of the Indian subcontinent. This region, spanning around 720 km, comprises of the trinity of Goa, Konkan region and Maharashtra. It is also called as Malvani cuisine, named after Malvan. It is a town in Sindhuberg district on the western coast. The influences can be stemmed, rooting to the Portuguese cuisine.
Considering that this region was a Portuguese colony. As a result, the grub from the region has an eclectic appeal. It is a melting pot of all the three regional fares. Hence, consists of an overlapping trinity of these regions.
It can be called a paradise for seafood lovers. It caters to their palette perfectly, with a medley of incredible aromas, textures, and tastes. The flavor predominantly is fiery, and robust. Being a coastal region, the cuisine is dominated by non-vegetarian dishes. However, there is no dearth of dishes for the “go green” connoisseurs as well.
Hallmark of these dishes is the liberal use of coconut in all forms. Be it dried, desiccated, grated or fried. Coconut milk is also used abundantly. The food ranks high on the Scoville scale (used to measure spiciness in culinary preparations) with its extremely spicy special masalas.
1.MALVANI MASALA:
Malavani masala is a mixture of 15 to 16 dried masalas. These consists of dry red chilly, coriander seeds, peppercorns, cumin, cardamom, ginger, and garlic.
2.GOAN RECHEADO MASALA:
Also, worth mentioning is the Goan Recheado masala which is a blend of aromatic spices, tomatoes, onions, and tamarind.
Like the south Indian food has buttermilk, the Konkan cuisine has SolKadhi, at the fag end of a spicy meal. This cool pink drink is a lifesaver in the sweltering summer heat. It is also an excellent antidote for acidity and helps to counteract highly spicy food. It is made from dried kokum fruit, raw mango pulp (Kairi) and tamarind. It aids the digestive process as well.
Don’t miss it! Order from Nativ Chefs, now!
Don’t mince matters (literally). We can vouch for what we recommend. Just dig and tuck in! Highly addictive!
Chef Jennifer is originally from Mumbai. She was born and brought up in the city of dreams. She hails from a humble middle-class Catholic family in Goa. As for her alma mater, she has completed her graduation in commerce (B.com). Her affair with the art of cooking began by observing her mother and grandmother conjure their magic in the kitchen. Especially on festive occasions. Coming from a background of culinary expertise helped her learn the ropes of the craft. Her grandmother was famous for her nonvegetarian fare, whereas her mother was more inclined towards cakes and desserts. Ms. Jennifer gravitated towards baking, as it fascinated her.
After her marriage, she shifted her base to Nagpur. She continued her passion for baking cakes. But as a hobby only. Her children drooled over her traditional recipes as well as innovative trysts. Her relatives and friends with a sweet tooth started coaxing her to make cakes for them. Such was her acumen and skill. Soon the word of mouth spread and she started getting orders. Her son suggested her to harness her skill, and turn it into a home-based business. Also, to give it a more professional touch. This hatched the plan for “Lulu’s cakes”. Lulu, being Jennifer’s nickname.
Ms. Jennifer is a versatile and professional baker. Lulu’s cakes are an ideal “umbrella haven” for the cake lover. Ms. Jennifer’s clientele spans across the length and breadth of Nagpur. The bouquets of praises have not stopped pouring from every corner, ever since. This gives her immense satisfaction and joy. Ms. Jennifer dotes on “tea time” cakes. These are her signature. She definitely belongs to a distinguished class of Avant Garde bakers in the city.
“Happiness is knowing that there is a cake in the oven. A cake in the mouth is worth two on the plate. A balanced diet is a cookie in each hand.”
She avers, adding wit to flavor.
Bravo to “Lulu’s cakes”. We highly recommend this indulgence!
Shruti Jain was an ordinary girl with an MBA in HR and Marketing. Although her family had a business of their own, there was no pressure on her to pursue the family tradition. But, she always had lots of dreams and aspirations, that were yet to see the light of the day. Her affair with the culinary arts began when she started to assist her mother in cooking for guests at home. The spark found its flame when she took a liking for the craft and started conducting classes for local ladies in the vicinity. As the word of mouth spread, the frequency of her workshops increased. Needless to say, her recognition spawned to humungous proportions.
Later, she participated in Master Chef India contest. This took her one notch higher. It unlocked entire new doorways of opportunities, a new plethora of new cuisines like international, Chinese, Thai and a compendium of innovative dishes like desserts, chocolates, and Nano cooking were now adding more feathers in the cap of her culinary odyssey. She was called as a jury for many cookery contests, where she judged budding novices.
She won a place in Limca book of records for making 323 varieties of items from potatoes. Another feat is her mention in the Asia book of records for 21 layer cake from 21 grains weighing 21 kg made on 21 January for 21 disabled children. She was honored with the title of “Chef of Nagpur.”
She believes she has explored new horizons, as she now works as a consultant for many hotels. She helps them to make bonafide tweaks to their menus with the help of her widely gleaned expertise. She plans to conduct workshops in the Middle East in yet another year.
She feels that The Gourmet of Nagpur is on the anvil of positively huge transformation and that the palette of the quintessential Nagpur foodie is evolving, day by day. The fleet of new innovative food joints are a testimony to this. Thus, attesting to the fact that Nagpur is definitely making its mark on the global culinary scenario. Thereby, making a mark on the international Gourmet map.
When I joined hotel management college in 1970, the course was recently introduced in the country and was not that popular among women. Thus I was one of the 5 girls in the class of 100, but I discovered my passion for cooking and enjoyed every bit of it. After the graduation I was placed at ‘The Taj Group’ Mumbai and my joy had no bounds. I was living my fairy-tale, but then unexpectedly due to my father’s transfer we had to shift. I had to leave my promising job, dreams and fairytale back in Mumbai and move to this new city which did not even have a single big hotel, Nagpur.
This transformation hit me really hard and I was exhausted mentally. I had qualifications, experience but no opportunity to showcase my talent. Some months passed by and there was an opening for the post of lecturer in LED college which had introduced HMC recently, I went to the interview and to my surprise I was the only candidate present there who had relevant qualifications! But this journey carved my future as I discovered if there was something I loved more than cooking it was teaching how to cook!
Things were going smoothly, I also met the man of my dreams and we decided to marry, but after marriage, I had to resign from my job due to family commitments. I was clueless once again. One fine day my father in law asked me ‘What are you doing these days?’ to which I retorted ‘Nothing much’. He asked ‘Why don’t you start doing something from the house itself?’ and I grabbed this opportunity as hard as I could and started my journey by opening the first cooking classes in Nagpur, ‘RUCHIRA’ in 1975. I just had 6 students for my first batch, and last year in 2018 when I decided to finally end my journey of Ruchira I had already trained 1,00,000+ students! The proudest moment for me was when I was called ‘Ruchira Aunty’. I was successful in creating a brand. It took hard work, consistency, and dedication from every moment of my life. Today when I look back I see a scholar, employee of a five star hotel, a teacher, a housewife, and an entrepreneur and most importantly a satisfied and happy human being who has lived her life to the fullest and if you think this is the end of my career, you are wrong. I have just begun my journey as an adviser. So all the women out there, there is nothing such as happy ending to your fairytale as you are your fairy who can write her own tales!”
Kudos to her journey as a loving mom, an exceptional chef, and a successful entrepreneur
“Garlic is a complete pharmacopeia in itself.”
Happy Garlic Day to all our esteemed readers.Did you know that those small bulbs of garlic conceal a host of highly healing and medicinal properties? Garlic is one of the most ancient medicine that has heralded the dawn of medicine, not only in India but all over the world. Let us probe further and get to the bottom of the matter:
The Mesopotamians:
They ate garlic and drank it with wine as a tonic to ward off disease.
The Egyptians:
They formulated ancient papyrus document called “Ebers Codex” written in 1550 BC which gives twenty two uses of garlic including treatment for heart problems, tumours, headaches, worms and bites.
Ancient Greek:
Here, garlic was given to athletes before Olympics, soldiers before battles as per Homers Odyssey published in 1000 bBC. Hippocrates, known as the “Father of Medicine” called it a wonder herb, recommending it for infections, wounds, cancer, leprosy and digestive problems. Dioscorides known as the “ Father of Pharmacy” ,prescribed it in Material Medica for snake bites, dog bites, toxic poisoning due to the sting of bees and scorpions. Roman gladiators chewed garlic before combats. Pling, the Elder called it as an antidote for any type of poisoning.
Chinese medicine:
It is the most developed herbal medicine in the world. It consists of classic formulas more than hundreds of thousands years old. Garlic called “da suan” in the Chinese jargon, has a special mention in “Collection of Commentaires on the Classic of Material Medica” published in 500 AD and “Vegetables as Medicine”. Here, it is prescribed for common cold, whooping cough, dysentery and boils.
Ayurveda:
According to this school of medicine, garlic effects each of the constitutional types, namely Pitta, Vata and Kalpha. It increases the fiery nature of Pitta, spacy, spasmodic and airy nature of Vata,cleans mucous and opens up obstructed channels of Kalpha.
Unani Tibb:
It is the branch of medicine from the Muslim world. Hakim Ibn Sina is the father of this medicine and in Canon of Medicine published in 900 BC, garlic is recommended for intestinal problems, food poisoning, dysentery, asthma and whooping cough.
European Herbalism:
Garlic has been touted as the cradle of civilization and extensive research has been conducted on garlic in German Phytotherapy(Plant Medicine), spearheaded by Hildegard von Bingen. It is used in the preparation of “Four Thieves Vinegar” and “Galen’s wine” which are used as poultice for wounds and injuries during the medieval period.
These can be elucidated as follows:
Anti asthmatic: Eases constricted breathing.
Anti inflammatory and blood thinning properties.
Anti epileptic: Reduces severity of convulsions.
Antiseptic: Fights infections in digestive and respiratory tracts.
Antispasmodic: Combats cramping and pains.
Anthelmintic: Kills germs and intestinal worms.
Carminative: Expels gas
Diaphoretic: Promotes sweating and circulation.
Diuretic: Promotes urination.
Emmenagogue: Promotes menstruation.
Expectorant: Promotes flow of mucus.
Rubefacient: Fight skin irritation.
Tonic: Boosts immunity and overall health.
The following are the side effects that might result if the usage is not within the limits of discretion :
Capsules and tablets, oils(steam distilled and macerated), chest rub and plaster, compress(hot and cold), cooked garlic, raw garlic, decoction, douche, enema, poultice, infusion in wine and vinegar, juice, nose drops, poultices and tinctures.
We can thus conclude that the appeal of garlic is universal and its versatility needs no further attestation. It displays the broadest spectrum of medicinal properties and is like a medicine chest all by itself. So don’t wait, grab this ambrosia right away!
Entro-Mile ’19, an initiative of E-Cell, IIM Nagpur curated a platform for collaboration between industry stalwarts, investors, aspiring entrepreneurs and academicians.
Entro-Mile ’19 kicked off its first session of entrepreneurial interaction between students and founders/co-founders of ventures in Nagpur, covering diverse sectors like finance, hospitality, energy, food tech and logistics. Broad outlay of their business models, fiscal structure and future growth plans were discussed. It was an absolute delight to host the enterprises Khichadiwala, Dhundoo.com, FinEffi Energy Solutions, Dobby-The-Chef, Nativ Chefs, Uniforma, CredBolt and Chaos Theory.