Kalvan can spice up the taste buds for you & your kids!
Eating spicy food during Pregnancy?
Yes it is perfectly safe to eat spicy food during Pregnancy & when you are feeding your newborn. As long as you are used to eating spicy food before you conceived. It will not affect your baby in the womb in any ways. Many a times women feel acidity or heart burns during Pregnancy if you are going through such spell you should avoid spicy food for those days. Actually it is best to try out different tastes of food while baby is in the womb. This way baby is accustomed to different types of smells & tastes right from the womb. Also there is no connection between labor and spicy food. No amount of spicy food can lead to pre-term labor. Those are all the kind of myths that one must be clear about. Still across the world spicy food is used as natural labor inducer without any scientific evidence to support this idea.
Here is one very healthy Vegetarian recipe that can spice up your & your kid’s taste buds for sure. It is authentic traditional Indian recipe so most of the ingredients should be available in your local Indian grocery store.
Craving for Spicy Food during Pregnancy?
If some one is telling you that Craving for spicy food during pregnancy is a sign of determining the gender of the baby, you just need to laugh out loud & ignore. It is one of the prominent myths that we keep regularly busting during our PregnancyDost Way workshops and through our Online Pregnancy Education programs. In many cultures around the world these types of myths are prevalent and as a progressive woman you must counter it with Evidence based scientific facts. In general your cravings for spicy food during pregnancy is nothing but, changes in the body & need of nutrition. A spicy food craving is associated with a thyroid imbalance or sulfur deficiency. Eat garlic, radish, etc. Any craving during pregnancy in moderation is not harmful for your baby in the womb.
Spicy foods can aggravate morning sickness. The smell of a spicy seasoning on food causes nausea and morning sickness during pregnancy. Nausea doubled with heart burn causes a lot of discomfort.
If you enjoy spicy foods even before pregnancy, you are safe to carry on eating these throughout the whole of pregnancy without much guilt but of course in normal amount.
What is Kalvan?
‘Kalvan’ means spicy gravy in Marathi. It’s made with various ingredients and can be a veg or non-veg preparation. Kalvan tastes best with jowar roti called ‘Bhakari’ in Marathi. Jowar roti being bland, kalvan is perfect gravy that goes with it. Serve it with raw red onion and I personally like to serve it with curd as, it neutralizes spice to some extent.
An intensely flavored mixed vegetable subzi from the kitchens of Maharashtra, the highlight of the Vegetable Kalvan is a rich paste of tomatoes, onions, coconut, other regular flavor enhancers and spice powders. A true Maharashtrian delicacy.
This paste together with a traditional tempering forms the mouth-watering gravy that holds an assortment of colorful and crunchy veggies like beans, carrots and cauliflower.This paste together with a traditional tempering forms the mouth-watering gravy that holds an assortment of colorful and crunchy veggies like beans, carrots and cauliflower. Click To Tweet
This is a classic mixture of nutrition & taste. A little bit of milk added to the gravy helps to balance the flavors and enhance the mouth-feel of this dish. Enjoy it hot with rice or rotis.
VEGETABLE KALVAN Recipe
- 1/4 cup boiled french beans cubes
- 1/4 cup boiled carrot cubes
- 1/4 cup boiled green peas
- 1/4 cup boiled cauliflower florets
- 1/4 cup potato cubes
- 1 tsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (hing)
- 2 tbsp milk 1/2 tsp garam masala
- a pinch of salt sugar to taste
For The Gravy
- 1 tbsp oil
- 1 cup sliced onions
- 1 tbsp chopped ginger (adrak)
- 1 tbsp chopped garlic (lehsun)
- 4 to 6 curry leaves (kadi patta)
- 1/4 cup desiccated coconut
- 1/2 cup chopped tomatoes
- 1/4 tsp turmeric powder (haldi)
- 2 tsp chilli powder
- salt to taste
- For The Garnish
- 2 tbsp chopped coriander (dhania)
For the gravy
- Heat the oil in a broad non-stick pan, add the onions, ginger, garlic and curry leaves and sauté on a slow flame for 3 minutes.
- Add the desiccated coconut, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the tomatoes, turmeric powder, chili powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside.
How to proceed
- Heat the oil in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the asafoetida and the prepared gravy mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the vegetables, milk, garam masala, sugar, salt and ¾ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
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