Food is so much more than just fuel for our body- the quality and preparation of traditional foods, in particular, can have a profound effect on one’s emotional and spiritual wellbeing…writes Nisa Farza Firoz.

Food is so much more than just fuel for our body- the quality and preparation of traditional foods, in particular, can have a profound effect on one’s emotional and spiritual wellbeing…writes Nisa Farza Firoz.

My childhood favourite from my Ummichi’s kitchen, always cooked and served with lots of love. The smell of the dish beckons you to dive in, a little patience and your plate will love the most tender mutton that’s easily separated from the bones.

These foods were passed onto us from our grandmother’s and mother’s are balanced, extremely beneficial, and nutritionally dense. The ingredients build immunity, support brain function, sharpen memory and reduce inflammation. Indian spices and herbs have medicinal and therapeutic values; apart from imparting delicious taste, flavour and aroma!

These recipes from my mom, provide connection and comfort, especially since I grew up eating those foods. A taste of traditional dish can give a feeling that transports us back in time. It’s a beautiful thing.

Food is so much more than just fuel for our body- the quality and preparation of traditional foods, in particular, can have a profound effect on one’s emotional and spiritual wellbeing.

Depending on our upbringing, traditions and cultural practices, we may gravitate towards certain flavours and dishes, especially during the holiday season. These familiar foods can be reminiscent of love, family tradition, and sometimes even hardship. Cooking and enjoying these dishes as an adult instils a sense of pride in the roots that shaped who I am today.

Ingredients and method.

  • 500 grams mutton
  • 1 cup coriander
  • 1 tablespoon peppercorns
  • 3 green Chillies
  • 1 tablespoon ginger garlic paste
  • Water [1/2 cup]
  • 2 medium sized onions [roughly chopped]
  • 1 small tomato [cut into 4 pieces]
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • Salt accordingly

Grind together onion, tomato, green Chilies, peppercorns, ginger garlic paste, coriander leaves with 1/4th cup of water to bring it to a fine paste. Heat some oil in the pressure cooker on a medium flame. Sauté the ground paste until the oil separates or until the raw smell goes.

Add turmeric and garam masala, cook for a minute on low flame. Add meat into the masala in the pressure cooker. Add some salt as per your taste. Cook on a low flame for about 5 minutes.

Add hot water [1/2 cup] to the meat. Pressure cook it for 15 minutes [for about 3 to 4 minutes until the meat is done]. You can alter the gravy as per your taste.

Simple yet a delicious version of mutton curry best with Indian breads like naan, Chapati, roti, appams and ghee rice.

ALSO READ-Find comfort in food choices

READ MORE-‘Food preferences and concerns give chance to be more creative’

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