Sattva: Issue 1
What I cooked in Jan, home fragrance recco, zero waste tip, new book & more.
Hello and welcome to the first edition of my newsletter, Sattva (सत्त्व).
Sattva is a beautiful Sanskrit word that has many meanings—spirit, true essence, good sense, wisdom, quality of purity, energy, consciousness and mind, among other things.
Through this fortnightly newsletter, I want to bring to you all things good, that will make your life better. My focus will be on topics such as mindfulness, productivity, slow living and sustainability, accompanied by genuinely useful recommendations of products, books, music, links to read, and of course food and recipes. Through these, I hope to instil some Sattva in your life.
The food I cooked in January
I began the year charged up and ready to cook some exciting food. Given that it’s nearly the end of winter in Bengaluru, I wanted to make some special dishes with ingredients that are best available at this time of the year. I made gaajar ka halwa (carrot and milk pudding) in the multipot (a kind of Instant Pot). The idea was to to take a short cut and give my off-and-on aching shoulder a break. But it took forever for the milk to evaporate and I have decided to stick to my regular method which uses khoya instead of milk.
Sarson ka saag and makke di roti was also made and had. The sarson (mustard greens) bubbled away for nearly two hours on the stove before it was cooked to the right consistency. I have a long way to go before I make the rotis perfect though. The one tip for good makke ki roti that I got from friends is that the flour should be as fresh as possible. This helps with the stickiness which in turn helps the roti stay intact without tearing apart while making it.
I also made my favourite Punjabi pickle using carrots, cauliflower and turnip. I did not find turnip, so I went ahead with kohlrabi instead. Cooking with kohlrabi, a vegetable I very rarely use, inspired me to write about it in my fortnightly column in Mint Lounge. The column will be out this Saturday and I will share the link with you in my next newsletter.
On most nights, I also curled up with this soothing nightcap I love, made using besan (gram flour), turmeric, milk and almonds. You’ll find the recipe for leti or besan ka sheera over here. It is also said to relieve a bad throat.
The perfect home fragrance for this time of the year
While the fragrance of gajar ka halwa and sarson ka saag reigned in my kitchen this month, my living space and bedroom had a most relaxing vibe with a new aroma oil I have discovered recently. It is Song of India’s Desi Gulab (rose essential oil). If you know me, you know that I am crazy about essential oils, incense sticks and candles. I first came across this fragrance in my friend Kajal’s beautiful home. It is so subtle and yet makes its presence felt. I use a regular diffuser with a tealight and add 5-6 drops of the Desi Gulab oil to the water in the top compartment. I’m surprised at how much I love this fragrance given that I am not a fan of floral fragrances, especially rose. This one is neither too sweet nor overpowering, rather just enough to leave a lingering freshness in your room. I find it perfect for this time of the year, when we are transitioning from winter to spring.
The best use for pomegranate peels
The next time you peel a pomegranate, you'll want to keep the red parts of the tannin-rich peel (minus the white pith) to dry in the sun, or pack in a resealable bag and store in the freezer. It is one of the best ways to add a rich brown colour to the chhole you make at home. Moreover, it's a great way to reduce wet waste in your kitchen (if you do not compost). I wish I had known about this amazing tip earlier in my life.
To cook the kabuli chana (chickpeas) for chhole, add 1-2 pieces of the leathery frozen or dried pomegranate peel along with the soaked chana and water. This replaces the tea bags that are usually used for this purpose. Pomegranate peel imparts a deep brown colour to the entire pot of cooked chickpeas. Remove the peels when you open the cooker before proceeding with the recipe.
An easy way to eat healthier every day
I'm sure a lot of us have resolved to eat healthier this year, especially after facing a pandemic-ridden 2020 and realizing that health is indeed our greatest wealth. While it's tough to completely cut out all processed and comfort foods, it does become easier if we make small shifts and add in a few, nutrient-packed ingredients that make all the difference to your diet and health, thus known as superfoods. My second book, which is all set to go out into the world, is all about a step by step approach to adding superfoods into your diet. My book is called Everyday Superfoods and it is published by Bloomsbury India. I’m sure you will find it to be a useful resource for a healthy lifestyle. Order your copy of Everyday Superfoods here.
The practice of gratitude
This past year hasn't been easy, and a lot of us may find ourselves focussing on the negative aspects of it and the joys that we have lost. Starting this small but powerful gratitude practice helps in shifting our focus away from the things that wear us down.
Sit in a peaceful surrounding and bring your mind to the present moment. List down 5 things you are grateful for in your life today, however mundane they might be. You can also practice this as a bedtime routine, either writing it down in your journal or going through the list in your mind. Writing it down is definitely more reassuring, and reading through your gratitude journal on the days you feel low will bring comfort.
I would love your feedback on the newsletter. If you like what you read, please share it with your family and friends. I am grateful for your help in reaching my newsletter to a wider audience. See you in two weeks time!
Nandita Iyer
Blog: https://saffrontrail.com
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Lovely! Thanks for all you do and share. Who doesn’t want a bit more Sattva in their life?
Love this! Looking forward for more. Always follow your work closely. Good luck :)