Maharaj’s magic

Mangilal Nandaji Gurjar 45 was at his village in Sangriya Chittorgarh district in Rajasthan enjoying a break before Diwali He was on his family farm when ldquoBhabhijirdquo called from Khar asking him to get on a flight to Mumbai for an urgent party the next day Tanvi Shah founder of The Millennial Kitchen only trusts him her guests have expectationsThe next morning Gurjar was in town rolling up his sleeves tying his apron ldquoMangilal is my trusted Maharajrdquo says Shah ldquoI am very particular about my recipes he respects that and executes them with spirit and creativityrdquoGurjar started as househelp more than 20 years ago and used to make basic dalchawalrotisubzi before graduating to make huge spreads ldquoThe matriarch of the family shares most recipes and we add our inputsrdquo he says ldquoThese days YouTube is an excellent source for learning recipes in our language and more often than not families are okay with us trying out new ones while respecting and preserving their traditional recipesrdquoMaharajs are not just cooks they are custodians of a rich culinary heritage and known for their expertise in traditional communityspecific cuisines These skilled chefs often trained in the kitchens of royal families or through generations of family knowledge bring an unmatched depth of flavour and authenticity to every dish From lavish feasts at weddings to festive celebrations maharajs are revered for their ability to blend ancient recipes with local ingredients creating meals that are as soulful as they are deliciousIn fact the term maharaj carries profound cultural and religious significance rooted in Hindu beliefs about the sacredness of food It reflects respect for a chefrsquos mastery of recipes and cooking techniquesPurple yam pieIngredients1 purple yam kand1 sweet potato ratalu12 cup peas 14 cup chopped cilantro 1 tbsp freshly grated coconut 1 tsp mustard seeds 1 tsp sesame seeds A few whole red chillies 1 tsp ginger paste 1 tsp green chilli paste 1 tsp fresh lemon juice 15 tsp salt A pinch of cooking soda 8 ml oilMethodBoil purple yam mash and peel Mix with salt 12 tsp ginger paste 12 tsp green chilli paste 12 tsp lemon juice and 12 tsp saltBoil sweet potato mash and mix condiments similarly Set asideBoil the peas and mash them Heat 3 ml oil on medium flame and sauteacute the peas cilantro and coconut with 12 tsp salt and a pinch of cooking soda Mix and set asideAlternatively layer purple yam pea mix sweet potato and purple yam again Top with a tempering of oil mustard seeds whole red chillies and sesame seedsPlating tip Push the purple yam mash through a spiraliser or chakli maker to create noodlelike spiralsQuinoa sheeraIngredients1 cup quinoa2 tbsp ghee olive oil for vegans1 tbsp stevia powder15 tsp cardamon powder1 tbsp slivered almonds1 tbsp cashew nutsPinch of saltMethodSoak quinoa in water for two hours drain and grind in a blender Heat ghee and add the ground quinoa paste stevia salt and cardamom powder Roast together on medium flame for 30 minutes Adjust stevia to your palate for sweetness raw stevia is a good sweetener for cooking Garnish with slivered almonds and toasted cashews and serveApple pieIngredients5 large cooking apples soft varietyJuice of 12 a lemon1 tsp cinnamon powder1 tbsp sugarMilk for glazingVanilla ice cream or fresh creamFor the pastry1 cup plain flour125 gm cold butter cut into pieces1 pinch of saltMETHODMix lemon juice in one teacup of water Peel core and cut the apples into thin slices Pour lemon juice add sugar and cook until pulpy Add cinnamon powder Set to cool Sieve flour and sugar together Rub butter into flour and mix with the tips of your fingers Add icecold water to make a pastry dough Divide it into two parts and roll out on a lightly floured board to fit an ungreased pie dish Prick with a fork all over and bake in a preheated oven at 450degF for six minutes Remove fill with apple pulp Cover with the other sheet of pastry and seal the edges by pressing down with a fork Make a few slits on the top with a sharp knife for steam to escape Brush with a bit of milk Bake at 220degC for 10 to 15 minutesMongolian stirfryIngredientsFor chilliginger sauce2 tsp sesame oil12 tsp ginger paste12 tsp green chilli paste12 tsp garlic paste12 tsp chilli flakes1 bundle spring onion chopped2 tsp dark soya sauce2 tsp corn flour in12 cup waterFor sweet and sour sauce12 tsp garlic paste12 tsp ginger pasteSalt and white pepper12 tsp sugar1 tsp tomato ketchup12 cup parsleyMongolian threespice powder1 tsp star anise12 tsp cinnamon powder12 tsp Kashmiri chilli powderGround and store in a bottleLemon cilantro sauce15 lemons juiced12 tsp sugarSalt12 tsp each green chilli ginger chopped1 bunch corianderWaterMix all the ingredients Do not heat the sauceVegetablesParboil beans carrots baby corn broccoli snow peas water chestnutsJulienne raw green red and yellow bell pepper button mushrooms and zucchiniFried noodlesBoil dry fry and storeMETHODFor chilliginger sauce sauteacute ginger and green chilli paste in oil add soya water corn flour and spring onion leaves Keep asideFor sweet and sour sauce sauteacute paste corn flour water and other ingredients except parsleyRemove from flame and add parsleyHeat sesame oil sauteacute onions and mushrooms and add other vegetables sauces and three spice powdersGarnish with fried noodles Serve immediatelyNote This dish is naturally vegan Tofu or sprouts can be added for proteinMaking it a healthy DiwaliTanvi Shah shares why quinoa is one of those rare gems in the plantbased world labelled a superfood Itrsquos naturally glutenfree perfect for fasting farhal and contains all nine essential amino acids Think thismdashyou get 222 calories 81 grams of protein 39 grams of carbs and 36 grams of fat in just a single cup of cooked quinoa But beyond numbers what makes quinoa really shine is its low glycemic index which means it keeps your blood sugar steady with no sudden spikes giving balanced energy And itrsquos not just about carbs and proteinmdashquinoa is packed with fibre antioxidants and essential vitamins and minerals making it one of those versatile nutrientrich staples that fit seamlessly into a healthy wellrounded diet Ingredient wise too it is versatilemdashso you can make a sweet or savoury dish from it as per your liking