Key Highlights
- Spandana M. is an inspiring figure who has transformed her passion for cooking into a fulfilling journey, showing how pursuing one's interests can bring joy and fulfillment.
- Her dedication to preserving family recipes and traditions highlights the importance of passing down culinary heritage, creating a sense of community through food.
- Spandana's advice on starting with simple recipes for beginners emphasizes the accessibility of cooking, encouraging others to embark on their own culinary adventures.
pandana M. is a shining example of how GetSetUp brings people together through shared interests and skills. This charming woman lights up any room with her vibrant personality and wealth of life experiences. When asked about herself, Spandana fondly recalled growing up in Mumbai and pursuing degrees in English Literature and Law. Now in her late 50s, she enjoys her volunteer work and hobbies of dancing and learning new languages.
It was through finding joy in cooking for her family that Spandana's passion for the kitchen truly blossomed. She remembered, "Before I got married, I didn't know how to cook. My eldest sister-in-law taught me to cook. When my son was born, I started experimenting with food." One can see how cooking has brought her such fulfillment over the years.
Spandana knows the value of passing down treasured recipes and traditions. She shared a family recipe passed through two generations - her mother's Pearl Millet, Sorghum, Pigeon Peas and Split Chickpea dish. "It is a fast and effortless winter dish," she noted. Always one to experiment, some of Spandana's favorite childhood dishes include Green Pigeon Peas, Karanji, and Dal Dhokli. With her sweet tooth, she also loves baking cakes and treats for friends and family.
More than just a chef, Spandana sees the kitchen as a place to nurture community. She advised, "When we have lunch together, we often chat until late in the afternoon." It's no surprise that in addition to cooking, one of Spandana's great joys is dancing - especially reconnecting with dance friends after lockdown. Her bold spirit and zest for life were also shown when she chose to color her hair a vivid blue!
For those starting their culinary journey, Spandana offered this insightful tip: "Cooking is effortless. Start with simple recipes so you don't get frustrated, and once you get the hang of it, you can be creative." See her featured recipe below for Bajra Ni Khichdi she loves to share. GetSetUp is lucky to have such a warm, generous soul helping strengthen their online community each day.
Recipe: Bajra Ni Khichdi
Cook Time
60 minutes
Ingredients
Khichdi:
1 cup whole bajra (pearl millet)
1/4 cup whole jowar (sorghum)
1/2 cup whole wheat (or alternative coarse wheat flour)
1/4 cup chana dal* (split chickpea lentils)
1/2 cup Toor dal* (pigeon pea legume)
**Soak for 1 hour and cook per directions on the package
For tempering:
1/2 teaspoon til (sesame) oil mustard seeds
1/4 teaspoon hing (asafoetida)
3-4 dry small round chilies
For serving:
Sesame oil
Pickle of your choice
Baingan Bharta (smoky mashed eggplant)
Directions
1. Soak bajra and jowar separately for 6-8 hours.
2. Remove water and dry on a clean cloth for at least 2 hours. Dry separately. It should be dry enough to make a powder. Sieve the powders and keep the coarse and smooth powder aside separately.
3. Repeat the process for wheat flour (if using coarse wheat flour, soak it in water for 30 minutes.)
4. Heat 8 cups of water in a thick bottom pot or pressure cooker.
5. When tiny bubbles appear on the sides, take the pot off the heat. Slowly add the coarse bajra, jowar, and wheat powders.
6. Put the pot back on the heat.
7. Keep stirring to ensure the mixture doesn't stick to the bottom.
8. Make a paste of the fine powders in warm water. Add it to the mixture in the pot after 10 minutes while stirring continuously.
9. Make sure no lumps form. If any bumps appear, break immediately. As the grains start cooking, the mixture will become thick.
10. If the mixture becomes too thick, add warm water and stir.
11. Add salt, turmeric powder, and green chili-ginger paste to taste.
12. Add the cooked lentils and stir.
13. It takes 45-60 minutes to cook thoroughly.
Tempering:
1. In 2 tablespoons of sesame oil, add mustard seeds. Add hing (asafoetida) and 3-4 dry chilies after they start crackling.
2. Add it to the khichdi.
3. Serve hot.
4. Top the khichdi with sesame oil or pickle oil.
5. Serve with Baingan Bharta (smoky mashed eggplant).
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