Maa ka Pyaar

 Mumma has always been fond of a bit oily food. During our early childhood, she used to cook fritters of buckwheat flour and potato (kuttu ke aate ke pakode). While growing up, we found its taseer to be a bit warm and when we heard of Singare ke aate ke pakode made from potato, we shifted to them. Then, comes the era of Youtube! I happen to watch Singara ke aate ka Cheela. I decide to make it on a day of fasting. My maa was initially reluctant to it. One day, when she went out to market and all of us at home were fasting, I was given the responsibility to cook. I cooked the Chestnut Flour Cheela and added some grated paneer on it. I first served it to Papa. It was bliss for him! Cheela with almost no oil and paneer made fasting easier and healthier for him. Mom came back and had them too. She loved them too and thought that it was a better option for my diabetic father as compared with the pakoras on the days we fast. So fasting in our home has been of great importance. The only sp...

 The story behind aloo ki kachori at our home dates back to the times when my beloved dadi ji (paternal grandmother) was still on the earth. Whether it's a festival or it's a poornima (full moon at night) or amavasya (no moon at night) of any month, or there are some relatives coming over; aloo ki kachori was a must among all the other foods prepared. The shraddhas, which are the 16 days that fall in the Bhadrapada in lunar calendar that aligns with September of the English calendar; are of a great significant in hindu families like ours. It is the time when we thank our ancestors through various ways and follow   ritual to pay homage to the deceased souls by offering food, water, Pinda and Tarpan.   The shraddha bhojan also had the aloo ki kachoris!  Though we have them now as well but not as frequently as then. We make them at home and whenever we do, we cannot help but remember our dadiji! My youngest sister has been requesting me to make them for around nearly a ...

Who introduced you to 'Sawan ka Somwar'? For me, it was my mother! To the ones who are new to this term, let's begin with Sanwan. Sawan is an auspicious month in Hindu Calender that usually aligns with the time zone of July-August of the English Calendar. In Hindu tradition, the month of Sawan (also known as Shravan) is considered very auspicious, especially for devotees of Lord Shiva. It is marked by various rituals and fasting practices. You might be wondering about the reason behind covering this article in a blog that has been named 'Maa ka Pyaar: Food'. The reason behind it is the special food prepared during this month, especially on occasions like Monday fasting, teej, rakshabandhan! Since my native place is Mathura that is in the Brij kshetra (Blessed!); I will be introducing you to one of the mostly made sweet dish here on the days we fast; all Mondays of Shravan! Before we do that, why not cover the significance of fasting on Mondays in Shravan! Fasting on...

Well, the food isn't introduced into the mother's womb directly. Instead, nutrients from the food the mother eats are transferred to the baby through the placenta. Here’s a quick overview of the process: Digestion and Absorption : The mother’s digestive system breaks down the food into nutrients, which are absorbed into her bloodstream. Transport through the Placenta : Nutrients and oxygen from the mother’s blood are transported to the baby via the placenta, an organ that connects the mother’s and baby’s blood supplies. The placenta acts as a sort of nutrient exchange system. Umbilical Cord : The placenta is connected to the baby through the umbilical cord, which delivers oxygen and nutrients and removes waste products from the baby’s blood. So, while the food doesn’t go directly to the baby, the nutrients derived from it do, thanks to this complex and efficient system. Yes, a little bit of science before we begin with with the motherly love in excess. Oh, this science somehow ...