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What's Cooking? – 2018 Calendar Type

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What's Cooking? – 2018 Calendar Type ONE FARMER • ONE CROP • ONE RECIPE FROM INDIGENOUS KITCHENS Bhoomi Ka India for Eco Food Implemented by Welthungerhilfe and its partners Living called Participatory Guarantee Systems (PGS), take the Farms, Development Research Communication and Services surplus to retail chains and create a market for them by Centre (DRCSC), Centre for World Solidarity (CWS) and sensitising consumers on clean, green and fair food. Keystone Foundation, ‘Bhoomi Ka-India for Eco Food’ Through fairs, exhibitions, workshops and awareness movement is guided by a vision that all members of society sessions for consumer groups such as schools, colleges and should have access to local, nutritious, safe and healthy food. residential colonies, information is disseminated on issues The initiative seeks to link stakeholders such as smallholder such as sustainable living, kitchen gardening and cooking farmers, retailers and consumers in the food supply chain to locally available nutritious food like millets. ensure food that is responsibly grown and for which the Bhoomi Ka is also a brand that provides stable market access smallholder farmers get a fair price. to ecological farmers and guarantees sustainability As a platform, Bhoomi Ka seeks to help smallholder producers standards. Fresh vegetables, fruits, grains, pulses, lentils, grow food ecologically, get an organic certification cereals and seeds are available on regular basis under the mark. 100% Recycled Paper The pictures in the calendar represent smallholder farmers, traditional crops and indigenous recipes from across the project area. Photo credits: Anshuman Das, Sayantani Mahapatra Mudi, Malini Mukherjee, DRCSC, CWS, Living Farms and Christina Felschen. Recipe credits: Sayantani Mahapatra Mudi, Aruna Tirkey, Abhivyakti Foundation and farmers from Jharkhand, Odisha and West Bengal Supported by the German Federal Ministry for Economic Cooperation and Development (BMZ) Welthungerhilfe India Liaison Office Find us on social media A-3, Soami Nagar, https://www.facebook.com/welthungerhilfesouthasia New Delhi 110017 • India https://twitter.com/WHH_India www.welthungerhilfeindia.org https://instagram.com/welthungerhilfe_india www.bhoomika.com • 1 kg Roselle leaves • 100 g garlic • 100 g green chillies • 2 teaspoon mustard oil • Sugar to taste • Salt to taste Roselle is such an important“ plant for us. We make jam from flower Wash and clean the Roselle leaves by cutting the main vein. petals, oil from seeds, chutney from leaves and Mix green chillies and garlic with the fibre from the stem. leaves and make a paste. - Sarama Mandal Heat a pan and pour in the mustard oil. Purulia, West Bengal ” Add the paste when the oil is hot. Add sugar and salt to taste, stir over low heat for 10 minutes until the Cook slowly and continue stirring sugar is dissolved. until it reduces to one-third. The sweet-tangy dish is ready. JA N 2018 1 2 3 4 5 6 New Year 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 Roselle (Hibiscus sabdariffa) is a dryland plant Republic Day 28 29 30 31 www.bhoomika.com • 250 g black gram • 10 g ginger paste • 10 taro (Alti) leaves • 10 g garlic paste • 50 ml mustard oil • 4 green chillies • 10 g turmeric powder • 2 teaspoons • 10 g cumin powder • tamarind pulp • 20 g mustard seeds • Salt to taste • 100 g finely chopped onions I cook this recipe when Soak 250 g of black gram in water overnight and “there is a special occasion or grind it into a paste next day. Add turmeric, cumin festival or when we have a powder & salt. Mix well. guest, as it takes a long time Wash and pat dry taro leaves. Cut each leaf into 2 halves. to cook it. I learnt this Spread the mix over the back side of a leaf half & cover preparation from my with the other half. grandmother. Apply the paste again on the back side and place another half over - Dipali Goswami, it, making a layer. Fold the sides & roll it tightly. Make other rolls Purulia, West Bengal” in the same way. Cut them into one-inch pieces. Take a frying pan, heat some mustard oil. Fry the rolled Stir it briefly. Add some water and the pieces until light brown. Set aside. fried taro leaf roll pieces into it. Boil for 2 Heat some oil in the pan, add chopped onions, garlic & minutes. ginger pastes, tamarind pulp and green chillies. The dish is ready to eat! FEB 2018 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Maha Shivratri 18 19 20 21 22 23 24 Taro (Colocasia esculenta) is locally known as Alti. 25 26 27 28 www.bhoomika.com • 250 g Gondli (little millets) • 1 litre milk • 150 g sugar • 2 tablespoons ghee • Dry fruits for garnishing • 2 cups water गोंदली मÉआ सsता भेला गए “नयो, इको आनी दू आनी चौ आनी स sता भेला गए नयो Soak Gondli in water for 10 minutes. Little millet and finger millet have become cheap, mother. Heat a pan. Add ghee and soaked gondli. Money has become cheap, mother. Stir for 5-7 minutes. Add water and cover the - A song sung during ”post settlement in Munda region. pan and cook for 5 minutes on a low heat. Aruna Tirkey, BhoomiKa chef, presents a recipe Add milk and cook for 20 minutes on a medium heat. Garnish with dry fruits and serve Add sugar and cook slowly for another 10 after cooling it. minutes. MA R 2018 1 2 3 Holi 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Little millet (Gondli) 18 19 20 21 22 23 24 poor man’s rice as referred in Jharkhand 25 26 27 28 29 30 31 Ram Navami Mahavir Jayanti Good Friday www.bhoomika.com • 100 g fresh/dry Sanai flowers • 5 cloves of garlic • 2 green chillies • 1 tomato • Salt to taste This exquisite Sanai “flower recipe is from rural Jharkhand. I have Wash the Sanai flowers and boil it for 10 grown a hedgerow of this minutes. Make sure the water quantity should be just enough to cook the flowers. plant on my farm and I make this dish pretty Roast the tomato on a gas or charcoal (or firewood) grill. often. - Anil Kujur, Ranchi,” Remove the skin and smash it up in Jharkhand the boiled Sanai. Add chopped garlic, green chillies, salt to Mix well and serve it with taste and a few drops of mustard oil. rice and dal (lentils). A PR 2018 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Sanai Flower (Crotolaria juncea) 29 30 Budh Purnima www.bhoomika.com • 250 g minced bounsa • 2 onions (bamboo shoot) • 4 dry red chillies • 1 tablespoon fenugreek • 30 ml vegetable oil seeds • A few sprigs of • 1 tablespoon cumin seeds coriander leaves • 1 tablespoon mustard seeds • Salt to taste I have grown bamboo “plants at a corner of my Scale off the hard exterior of the plot and we often make bamboo shoot. Wash the shoot and cut it into small pieces. this dish, which is a delicacy in rural Boil the pieces of the shoot in water and drain. Jharkhand. Heat oil in a pan and add cumin, fenugreek - Rohidas Kasi ” and mustard seeds. from Muniguda, Odisha Put red chillies and chopped onions When the bamboo shoot dries up, add 2 and sauté till brown. tablespoons of water and stir well. Now, put the bamboo shoot into the pan & Garnish with coriander leaves cook it on medium heat. Add salt to taste. and serve hot. MAY 2018 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 Bamboo (Bambusoideae) shoots are young tender stems of bamboo plant. 27 28 29 30 31 www.bhoomika.com • 500 g Gandri Saga (a locally • 50 ml edible oil available leafy vegetable) • Salt to taste • 250 g Khuda/broken rice • 4 dry red chillies • 2 teaspoons cumin seeds • 3 medium sized • 2 teaspoons fenugreek seeds onions • 2 teaspoons mustard seeds “Indigenous rice that we grow is tastier than the rice we get Heat oil in a pan and add cumin, from the ration shops. In fenugreek, mustard seeds and dry red forests we get so many wild chillies. leafy vegetables. They make a Add chopped onions to the pan and great combination. fry them until light brown. Keep aside. - Timuli Kurunjelika, Rayagada, Odisha ” In another pot, heat water and add Khuda/broken rice and boil it. Add salt to taste and cook till After the rice is half-boiled, add the moisture evaporates. Gandri Saga. Then add previously Serve hot, garnished with prepared fried onions into the pot. coriander leaves. JUN 2018 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Eid-ul-Fitar* 17 18 19 20 21 22 23 Rice (Oryza sativa) is one of the major staples in India 24 25 26 27 28 29 30 *Holiday depends on moon’s position www.bhoomika.com • 250 g small and mixed varieties of Mach/fishes (cleaned and washed) • 3 onions • 20 g mustard paste • 1-2 green chillies • 1 tomato “For years we have survived • Coriander leaves on small indigenous fishes. But these fishes are for garnishing vanishing fast due to • 10 tablespoon mustard oil rampant use of pesticides. I • A pinch of turmeric powder wonder what we will eat if • Salt to taste these fishes become extinct. - Padmabati Mandi, Fry fishes in the oil and set aside.
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