Tradition

Dadima's Panjiri

Panjiri Dadima Final Blog.jpg

We might be enticed by a good beauty product (or two) at The Amazing Blog , but we’re also equally interesting in discovering new (and delicious) foods. One thing we’ve concluded through our foodie research is that there is often a focus on new crazes and fads – and while there is no problem with this, the focus on tried, tested and traditional recipes can often be forgotten. We were therefore thrilled to discover Dadima’s, a brand sharing our desire to celebrate the wisdom of generations, providing us with their traditional and high energy Panjiri – a recipe that has well and truly stood the test of time.

Panjiri or Panjeri is a recipe and staple that originates from the Punjab and Hyderbad regions in India. It is treated as a nutritional supplement and has been used for thousands of years, by the ancient Hindus and Sikhs. It is usually eaten in the winter to ward off cold and also given to nursing mothers as it’s considered very nutritional. The story behind this brand is a lovely one. Founder, Anneeka, has taken inspiration from the wisdom and knowledge of her grandmother, creating a version of the Panjiri recipe which is full of tradition and flavour. This inspiration even draws as far as the brand name itself, taken directly from the name she uses to address her grandmother. We don’t mind admitting that we were novices in relation to Panjiri, however we are now huge lovers of this high energy snacking food. With a recipe deep rooted in Ayurvedic medicine. It boasts a plethora of health benefits, boosting energy and fibre levels simultaneously, and thanks to the handmade recipe, both artificial preservatives and added sugars are avoided.

For those wondering what this snack tastes like – we concluded that it is a cardamom and sultana infusion with a kick of almond, fennel, ginger and carom seeds. The texture is soft, making it easy to sprinkle over porridge, fruit or yoghurt. The texture comes from the use of semolina and ghee, while melon seeds, dessicated coconut and Arabic gum are all used to add flavour. We tried the no added sugar version, but for those with a sweeter tooth, the traditional version contains a little extra sweetness. Alternatively, we have added a sprinkling of Panjiri to a traditional British crumble, for a flavour kick, but also to add a little bit of goodness to a perhaps not to good pudding!

To try this family classic for yourself, then both the original and no added sugar Panjiri products can be purchased from the Dadima’s website here for £6.99. Enjoy!

Great British Grub!

We all hear about the history and events in the England but we never look at an in depth look on the important part of every life present and past, food. Finally there is a well written book that takes history and food and puts them together for a wonderful description of our counties past and present favourite meals and how they came to be.

A History of English Food by Clarissa Dickson Wright is a detailed historic description of how and why our country decided to eat certain meals beginning in the 12th century. Have you ever wondered what caused our ancestor’s to eat Preserved Quince or Pease-Porridge? Or wonder how Indian curry came to our country? Or maybe simply how they fixed such extravagant meals without microwaves and electricity? Well then you need to grab a copy and learn the history behind one of the most overlooked parts of our culture.

Wright has a wonderfully amusing way of telling these stories about English history while also drawing from her unique personal experiences so you never feel like your reading a factual book. She keeps every story in her own voice so it stays upbeat and interesting. Wright never misses a beat as she describes the delicious food that goes hand and hand with English history. Her passion for food is a vital part of this informative yet enthralling tale of English food. It will forever be a classic must read for every English food enthusiast.

My favourite part of the book is that after you learn about the food and the history and why everything is so delectable, you get to try making them yourself. She has listed numerous recipes that are mentioned in the book that you can try for your own. It brings a whole new method to reading! Read a chapter then cook a recipe to try it! What could be better than that?!