This post was originally posted on Love Laugh Mirch and republished here with permission.
Everyone needs a comfort food to help them come to terms with the fact that winter is fully upon us. What’s mine, you ask? These melt-in-your-mouth besan ke ladoo that are filled with cashews, pistachios, and fennel—the chickpea flour energy bites are perfect in winter!
The colder months always make room for gajar ka halwa, panjiri, and besan ke ladoo on any dessert. But of all of these delicacies, it’s the besan ke ladoo instantly take me down memory lane; my Dadima would lovingly fill tin boxes full of them for friends and family, especially in the winter.
While preparing dishes for my family, I always find myself thinking about which ingredients are in season and what my grandmothers prepare, accordingly. Seasonal cooking was something that our grandmothers did out of need, but even in this day and age when everything is available year round, some of those seasonal recipes still make sense.
Take these besan ke ladoos; they are filled with nutrient-rich ingredients like chickpea flour, semolina, edible gum, fennel seeds, roasted nuts, and ghee (clarified butter). Besan is easy to digest, high in protein and folate content, has a low glycemic index and it’s gluten-free. Since it’s also known to help prevent birth defects of the brain and spinal cord, you’ll often find pregnant women eating besan in many forms, sweet and savory. Semolina is high in energy and easy to digest. Edible gum, called gondh in Hindi, is often used during the winter months and by the elderly as it helps strengthen joints. Fennel aids in digestion which is helpful during the cold months when meals tend to be heavy and hearty. Nuts are added as they are high in protein and energy. All the ingredients, combined, provide a very nutritious dessert (and yes, there’s such thing!).
Below, I’m sharing a simple recipe for energy-filled besan ke ladoo. If you’re gluten-free, omit the rava since I only added it for texture, and it’s not mandatory to the recipe. These ladoos can last for a few months if cooled and stored properly in an airtight container.
1 cup besan
1 tablespoon rava/sooji
½ cup powdered sugar
? cup + 1 tablespoon ghee, melted
1 tablespoon gondh
2 tablespoon cashew, chopped
2 teaspoon pistachio, chopped
1 teaspoon sounf
½ teaspoon cardamom powder
Start by dry roasting the nuts and fennel on medium heat for 2-3 minutes, mixing frequently. Remove from heat and reserve for later.
Dry roast the besan and rava on medium-low heat until the flour is fragrant and starts turning darker in color. Remove from heat and reserve for later.
In the same pan add a tablespoon of ghee and fry the edible gum until it pops and almost doubles up in size. Drain on a paper towel and keep aside.
In the hot pan add the besan and rava. Add the ghee, cook on a low heat. Stir continuously until the flour is fragrant and the color turns pinkish golden-brown. The mixture will become light and fluffy when it is ready.
Mix in the chopped cashews, pistachios followed by the edible gum and cardamom powder.
Turn off the heat and add the powdered sugar, mixing constantly.
Let the mixture rest until warm (don’t cool down completely or else it will be difficult to form the ladoos).
Take a small amount in your palm, a little more than a tablespoon and shape them into round balls to make the besan ladoo. Repeat and make about 16.
You can leave as is or garnish with chopped pistachios.
To store, cool the besan ke ladoo completely and keep them in an airtight container.
Nisha is the founder and editor of Love Laugh Mirch, an Indian inspired lifestyle site where she shares her take on traditional recipes, approachable DIY’s, culture stories and motherhood moments. Her favorites include Bollywood movies (the sappier the better), recipes that are passed down through generations, mango season and a hot cup of kadak chai. You can often find her on Instagram @lovelaughmirch cooking dinner while having a dance party with her little one.
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
Ten to 28% of the world’s population of women experience painful sex. Keep in mind, that this is just what is reported. As embarrassing and as vulnerable as you may feel, you are absolutely not alone. The good news is that in addition to your traditional medical care to treat painful sex (also known as dyspareunia) such as medication, injections and surgery — a conservative approach is effective and long-lasting. Conservative care ranges from pelvic floor physical therapy, chiropractic care and acupuncture which are beneficial in treating the root cause of painful sex, as well as symptoms, for long-term healing.
Some of the signs to look out for if you experience pain are:
Treatment options for painful sex such as pelvic floor physical therapy, chiropractic care and acupuncture provide a long-lasting and profound effect on the pelvic floor and address your entire physical well-being.
The pelvic floor is a layer of muscles that range from the pubic bone to the tailbone. The purpose of these muscles is to assist in bowel and bladder control, support a baby during pregnancy and contribute to sexual sensations. Just like any other muscle in your body, these pelvic floor muscles can become tight or weak which can be a contributing factor to pain.
Pelvic Floor Physical Therapy
Pelvic floor therapy can assist by strengthening and relaxing the muscles which is necessary to relieve pain during sex.
Chiropractors can be extremely beneficial with assisting in helping relieve pain. Associated pain and discomfort can originate from the lower back and buttock muscles. Chiropractors are trained in taking a history and performing a neurological, orthopedic and soft tissue examination to identify treatment options. Deep tissue massage, skin rolling, Active Release Technique, muscle energy technique, ice, heat and electrical stimulation are just to name a few.
Acupuncture can activate the human dopamine system which helps regulate hormone levels and can assist in psychological factors. Acupuncture can improve mood, decrease pain and can be vastly beneficial in managing pain and mental health symptoms.
Ask for help
“Everyone is having pelvic pain and no one is talking about it”
Start with seeing your gynecologist who you trust for a history and examination of current symptoms to rule out any other medical conditions that could be a contributing factor to symptoms.
How to talk to your partner about this in a safe/healthy way
Being open with your partner about your symptoms and painful sex may seem like a difficult conversation. Intercourse should never be painful and learning when to stay ‘stop’ is important in communication. Talking about pain before, during and after sex is important also in your own health diagnosis to see if pain symptoms are improving or becoming worse. Having open communication does not only benefit your relationship but most importantly, your own health.
To experience these symptoms may seem taboo or unheard of but quite frankly, they are common in many women. Women deserve to be directed to proper healthcare.
Disclaimer: These are based on recommendations from a board-certified chiropractic physician and licensed acupuncturist. If symptoms become new or worse, consult with a primary care physician and or OBGYN to co-manage symptoms.
Passion is something many claim to have, but few truly possess. Whether it’s hobbies, professions or romances, it’s the secret ingredient we all crave but is quite difficult to come by. But on meeting Chef Devan Rajkumar — aka Chef Dev — it takes just a few moments to understand true passion. For the Indo Guyanese chef from Toronto, passion has always been food and its power to connect, nourish, excite and represent.
Whatever the outlet, Rajkumar feeds his mission to bean ambassador for modern, West and East Indian cuisine. I recently sat down with him to talk about this and the experience of bringing Indo Caribbean flavors to South Asia and beyond.
Feeding a passion for food
“The sights, the sounds, the aromatics. The excitement of the kitchen has just always appealed to me,” he began. “Food moves me in a certain way. I want to nurture and nourish. I’ve just always wanted to do for others.”
As he sat back in a ‘Guyana vs. the world’ tank top, Rajkumar’s energy was palpable.
“I’ve always lived and breathed food, all day, all night. Like I’m talking about food right now. I’m constantly talking about food.”
To Rajkumar, food is education — one of the best (and most enjoyable) ways to learn, teach and explore the world — and he credits his older brother Jai for inspiring this mindset. Jai was the first to introduce him to different cuisines, teach him to be curious about the world and show him how to challenge the norms of a “typical brown kid.”
Despite this encouragement, however, a culinary career wasn’t Rajkumar’s first instinct. The son of a businessman, he initially jumped around universities and career paths. He also struggled with substance abuse and grief after Jai’s passing. Through all the challenges, food remained a constant, and the sense of community it created was a powerful draw.
“At a very young age, I recognized how food made me feel if I was in a bad mood and how it made others feel,” he shared.
He’s always looked forward to sitting around a table with friends and family, enjoying a nice meal, and how everybody could share their stories or just forget their troubles.
“Food is a very powerful vehicle for transporting someone.”
In 2009, Rajkumar finally followed his passion and joined a culinary school. He realized he had a knack for creating this experience for others.
“I realized I had the power and the gift to nourish and nurture someone else in this way,” and it became irresistible.
A cook with no boundaries, Rajkumar didn’t want to limit the number of people he reached to just those in Canada.
For many, success in the culinary world is having a thriving restaurant, but after spending six months opening one with The Food Dudes in 2015, Rajkumar realized this route wasn’t for him.
“I wanted more culture,” he explained. “I wanted to learn and not so much get my ass kicked, but to be a sponge. I knew I needed to travel to broaden my horizons.”
So he did. Rajkumar spent months cooking in India, London, Peru and Dubai. He shared his experiences on social media and people back home took note.
“When I returned to Toronto,” he continued, “that trip had established me as a cook who had no boundaries. As someone who wasn’t afraid to explore and get out of their comfort zone.”
And get out of his comfort zone he did.
“From catering to a pop-up abroad to filming ‘Cityline’ and speaking engagements, every day is different,” he explained. “I’ve had my bouts with imposter syndrome, but ultimately, I’ve gotten to make more of an impact than just opening a restaurant.”
That impact has especially been prominent in South Asia.
Rajkumar embraces not only his Caribbean culture, but his South Asian roots as well.
The temple he grew up in was a blend of Guyanese and East Indians, so he knew foods from a typical Guyanese household like alu curry and saijan but also East Indian favorites like dhokla and malai kofta.
“Ultimately, we came from India,” he declared. “I embrace the culture and I am very comfortable leaning back and forth into it. It’s in me. It’s who I am.”
In fact, Rajkumar noted his career became much more defined and successful when he really began to identify as not just a chef, but as an Indo Guyanese Canadian chef.
Hearing this, it was no surprise that Guyana, India and Pakistan stand out as some of his favorite destinations.
“Guyana is hugely impactful for me,” he shared, having visited his parents’ homeland frequently. “As soon as that door opens [at the airport], you smell Guyana. You smell the sugarcane burning from rum factories. I have all these wonderful sights, sounds, smells and flavors from those trips.”
His sentiments for India are similar.
“Incredible India is incredible India,” he referred to the country’s tourism slogan. “Every 100-200 kilometers, the menus can change completely. I can live in India for the rest of my life and never see it all.”
Rajkumar’s first trip in 2020 was only nine days long, but its impact stayed with him.
He couldn’t have been more excited to return for a month, earlier this year, and host what his friends there dubbed the “Mad Love Pop-Up,” after one of his signature sayings.
He filled the menu for the 18-day event with global dishes like ceviche and scotch eggs but infused them with West and East Indian flavors like masala, jerk and cassareep — a rich extract of the bitter cassava native to Guyana. Before he left, he even prepared Guyana’s national dish of pepper pot, a hearty meat stew, for the staff meal.
“My whole thought process was ‘let me give these people — my family there — an experience they’ve never had before,” he detailed. “Any time I give someone pepper pot or cassareep, they’re just so shocked. It’s so unique.”
Rajkumar is always excited to share the flavors and culture of Guyana with new people, but with his roots in South Asia, bringing them to Pakistan was that much more profound.
“In India, maybe it’s different, but in Lahore, most people don’t know about Guyana or where it is. That’s another reason why I did this. That’s why I do all the things I do. That’s why I’m wearing this tank top — to raise awareness about my culture and how beautiful it is,” he said.
Time in South Asia has also helped Rajkumar gain a deeper appreciation for the origins of many Indo Caribbean dishes and reinforced his love for them.
“Guyanese cuisine doesn’t just have Indian influence, but so many dishes in some way, shape, or form come from there. Like when I’m eating sada roti, I can tie it back to which type of flatbread it came from in India. I feel like a better-equipped chef at the end of the day. I’m more connected to my Guyanese roots and to the culture overall.”
Rajkumar wants to foster a deeper understanding and relationship between both heritages. He wants his food to build connections, not disparity.
Bringing the world back home
Rajkumar has visited over 20 countries, but Pakistan remains one place he’ll cherish his entire life. He is grateful not only for the opportunities he’s had there, but also for the chance to offer a fresh, alternative view of the country from what is often shown by the media.
“When people saw me posting content from Lahore, they were like, ‘Oh my God, this is Pakistan?’ This is not what we expected. This is not what we thought we’d see.’ They were shocked at how beautiful, kind, and welcoming everyone was.”
Reactions like these are Rajkumar’s ultimate goal.
A cookbook is due next year. He has aspirations of launching merchandise and cookware, traveling to South East Asia, and continuing his pop-ups, but ultimately, he concludes,
“I just want to stand for something. I want to continue to learn, remain humble, represent my Western and Eastern cultures and spread mad love. I want to be an ambassador to that world and be someone who’s dedicated to his craft, bettering himself and those around him.”
“I just want to continue to grow as a person,” he added with sincerity as he touched on his sobriety and what it’s taught him about achieving your goals.
“That might sound cliche, but it’s new to me. I’ve spent the last two years learning about myself and being vulnerable about how I feel, my healing journey and what I’m going through. If I excel and continue to invest time and discipline in that arena, everything else around me will flourish. I believe that goes for anyone.”
Rajkumar is going far literally and figuratively, but no matter where he lands, you can be sure he’ll bring something back for his supporters, whether it be a new view of the world or a concoction like a ceviche pani puri on one of his menus.
“That’s my travels to India, Pakistan and Peru all in one bite!” he exclaimed.
Chef Dev’s journey has not always been an easy one, but it’s a powerful example of the success one can taste with hard work, embracing authenticity and following true passion.