As spring season approaches, chefs share special dishes to include in your diet

Growing up in Mumbai Central in the rsquo90s this writer enjoyed nippier winters and you could feel the transition to Basant or the Indian spring on your skin in the form of sweat and milder sun But mostly you could also see it with the changing food on your plate The paya soups and green leafy sabzis especially shepu dill started disappearing from the markets making way for soups that cooled the tummy mains that fed your soul sans heat and sweet dishes that were easy to make and were precursors to welcome the summer holidays Chef Amrita Raichand counts on Mother Earth to provide the right nourishment She says ldquoJust keep your eyes and ears open to what vegetables are available in the market or on your grocery apprdquo adding ldquoDuring Basant Nature gives us vibrant produce that helps our bodies adjust to the changing seasonrdquoAmrita Raichand Gautam Mehrishi and Reetu Uday KugajiOne of Raichandrsquos favourites is the drumstick ldquoA nutritional powerhouse the drumstick moringamdashis a seasonal vegetable deeply rooted in Indian culinary traditions and Ayurvedardquo she adds She starts her meals with drumstick soup A big plus for those who experience diminished immunity during this season and are prone to infections during this transition are the benefits to overall gut health ldquoDuring Spring our bodies undergo detoxification as we move from winterrsquos cold heavy foods to lighter more cleansing ingredients Drumsticks boost immunity as they are rich in Vitamin C and antioxidants they help protect against seasonal infections while detoxifying the body by supporting liver health that usually accumulates during winter The high fibre content prevents digestive sluggishness often associated with seasonal change Ayurveda says Basant Ritu increases Kapha leading to congestion and lethargy Drumsticks with their slightly bitter and warming nature help balance Kapha and promote overall wellbeingrdquo adds RaichandThe hero of any meal is the main course especially if itrsquos hot and yoursquore hungry but donrsquot want to eat something that will overwhelm your gut and leave you feeling hungry This is a difficult balance to achieve so chef Gautam Mehrishi recommends a dish with a high fibre content of baby parwal green turai radish and yamsmdasha dish he calls lsquothe curry of goodnessrsquo For Mehrishi this curry helps you exercise some digestive control in an otherwise haywire climate ldquoSpring in India is like a warm up to the real warmup Sometimes we tend to downplay just how much the body goes through during this transitional period It adjusts to changing weather from cold dry to excess moisture and heavinessrdquo says Mehrishi During the season and even what February feels like with Mumbairsquos rising AQI and temperature in the last several days alone many homes including those of Mehrishi have grown cognisant of timely calls for menus in homes and restaurants to reflect this stark change ldquoThe curry I recommend is fantastic to eat with roti chapati or rice or you can have it by itselfmdashjust have two bowls of the curry instead of onerdquo says Mehrishi who adds his spin by peeling the radish and turai into ribbons that make it more morselfriendly and adds a bit of flair to the dishFor most of us a dessert is the difference between a good meal and a fantastic one Then again keeping the climate in mind we want to stick to a traditional sweet that your taste buds are familiar with and what your gut has a good feeling about Chef Reetu Uday Kugaji culinary expert and chef consultant recommends something sweet and sticky with a dash of yellow associated with the season of Basantmdashin other words meethe chawal ldquoThe significance of these yellowhued delicacies is also considered to be extremely propitious as Goddess Saraswati is believed to shower her choicest blessings of wisdom and knowledge on us Yellowcoloured foods are a symbol of prosperity and knowledge thus concomitant with the Goddess Saraswati creating a profound bond between our consuming of these yellowhued delicacies and our enlightenment spirituallyrdquo says Kugaji ldquoWhich is why the meethe chawal or sweet saffron rice is the quintessential dessert to end your meal withrdquo she addsMeethe chawalIngredients2 cups rice soaked preferably Sella8 cups water1 tsp turmeric powder14 tsp saltFor the dum5 tbsp desi ghee1inch stick cinnamon4 cardamom2 black cardamom4 cloves2 star anise2 bay leaves12 tbsp coconut dry sliced12 tbsp raisins14 tbsp dates sliced12 tbsp almond slivered14 tbsp charoli14 tbsp cashew nuts chopped14 tbsp pistachio nuts slivered2 cups full cream milk50 gm khoya mawa grated optionalA pinch saffron1 12 cups sugar or as per sweetness required2 tbsp rose water1 tbsp kewra waterFor the garnishA few saffron strands12 tbsp mixed nutsMethodRinse and soak the rice for 12 an hour Boil the water add turmeric powder and salt Drain water from the soaked rice and add it to the boiling waterCook rice over medium heat until 8037 done Once the rice is done strain and set aside In a heavybottomed pan add the desi ghee heat it over medium flame Add whole spices and sliced coconut Stir for a few seconds Add almonds raisins dates cashew nuts charoli seeds and pistachio nuts Sauteacute for a few seconds Now add in the milk and saffron strands Bring it to a boil Add in the sugar rose water and kewra waterStir and mix well Add in the cooked rice and carefully mix the milk in the rice in a liftanddrop motion using a spoon Ensure that the rice grains do not break Cover the pan with a tightfitting lid cook it on low flame dum for 5 minutes Ensure that the liquid in the rice is absorbed Switch off the flame leave the rice with the lid on for another 5 minutes Open the lid and mix gently with a flat spoon or a fork Transfer to the serving plate serve hot garnished with fried mixed nuts laced with saffron strandsCurry of goodnessIngredients200 gms yam120 gms radish100 gms baby parwal120 gms green turai25 gms fresh haldi raw turmeric100 gms fresh tomatoes45 dried red chilli10 gms mustard seeds4 gms hing10 gms coriander seedsFresh curry leavesFresh coriander90 ml sesame oil50 gms spring onions100 gms hung curdSalt to taste50 gms palm jaggery50 gms chopped green garlicMethodBoil the yam cool and peel Cut into small cubes roast or fry coated with haldi juice and brushed with sesame oil until the outer crust is light golden and crisp Peel and grate the raw turmeric cook in sesame oil and keep aside Peel and slice the turai and radish as ribbons dip in haldi water Slice the tomatoes and onions into fine slicesChop the coriander and keep it aside Heat a kadhai add sesame oil curry leaves whole dhania red chilli and hing Once they crackle add spring onions and green garlic Cook till translucent and add tomatoes cook for 68 minutes Now add the cooked raw haldi and cook and add the vegetables Cook for five minutes when the curd starts boiling check the colour and add salt and palm jaggery cook to a smooth consistency and texture making sure the ribbons do not break and the curry retains all the goodness Finish with coriander and spring onionsDrumstick SoupIngredientsFor the puree67 drumsticks cut into 3inch pieces3 cups water1 tsp saltFor the cream of drumstick soup1 tbsp butter12 tsp gingergarlic paste1 tbsp flour12 cup drumstick puree1 cup drumstick stock2 tbsp milkSalt and pepper to tasteMethodIn a pressure cooker add drumstick pieces along with salt and water cover and cook till one whistle comes Once done keep the cooker aside to release its pressure completely Now strain the drumstick and keep its stock in a separate bowl With the help of a spoon take out the pulp from drumsticks and divide into two parts Keep asideMake a fine puree of the second part of the drumstick pulp and strain it Keep aside Melt butter in a saucepan add gingergarlic paste and sauteacute till the raw flavour of garlic disappears Add flour and mix well Add the prepared pulp of the drumstick and mix well Now gradually pour the stock and keep stirring to avoid any lumps Add 2 tbsp of drumstick mixture in the milk to temper it Mix well and pour it into a saucepan Give a stir Let the soup simmer on a low flame season it with salt and pepper Stir well Once done transfer it to a soup bowl Serve hot along with crisp croutons