Nutritionist Rujuta Diwekar shared a monsoon food guide to remain healthy this monsoon. (Source: Pixabay)
The much-awaited monsoon season is here, after months of searing heat. The rainy season enlivens not just the atmosphere, but also humans, plants and animals. While it relieves us from excruciatingly-hot summer, it also makes us vulnerable to a number of illnesses like malaria, dengue, typhoid, cold and cough, diarrhoea among others. Thus, it is significant to keep a check on one’s diet and keep some health tips in mind.
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*Millets like rajgeera and kuttu
*Wild and uncultivated vegetables of the season like ambadi (gongura), Alu (colocassia), etc.
Foods you should have at least once a month
*Steamed local dishes like patoli, modak, bafla, siddu, etc.
*Speciality preparations of season like bhaji or pakoda of ghosala, mayalu, ajwain, etc.
*Wild mushrooms, lingdi, bamboo, etc cooked fresh or turned into pickle for use for two to three months.
She also suggested recipes that you can try.
Arbi chi kaap (slices)
Pressure cook arbi with water for two to three 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.
Ambadi chi bhaaji
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.