Savitri Mumukshu - सावित्री मुमुक्षु
@MumukshuSavitri • 83,841 subscribers
तुच्छ्येनाभ्वपिहितं यदासीत्तपसस्तन्महिनाजायतैकम् । Designer & Entrepreneur, Proud Hindu, Busting History myths, Wife & Mom, Writer, Culinary & AI Artist. No DMs
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Someone reminded me that I had promised long ago to post an egg curry video in honor of egghead Sabeer Bhatia. Here I made a Bengali style spicy rich onion-tomato egg curry infused with garam masala and bhaja masala, clinging to golden pan fried boiled eggs and potatoes. What sets this masala apart is the uniquely sharp tang it acquires when you roast the ingredients in pure mustard oil. A splash of lime, green chillies and chopped dhania to round it off and you have a comforting Dim’er dalna with peanut pulao for some extra crunch. Set to one of my favs by Zubeen Garg of course. #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु23,946 views • 3 months ago
I have used a dry watercolor style to create a small animated video in Midjourney AI. The video depicts my memories of scenes from life in a temple town near the river. It was inspired by this music by the great flautist Padma Shri Ronu majumdar - “Chalo man Ganga Jamuna teer”. AI still has a long way to go in terms of realism, but the results are very inspiring. Enjoy. 🙏
Savitri Mumukshu - सावित्री मुमुक्षु68,612 views • 1 year ago
Bollywood has a long history of sneering at Hindu traditions, turning Brahmins into the punchline and reducing sacred symbols to cheap jokes. Just look at Rajesh Khanna in Maha Chor (1976), prancing around as a lustful Pandit chasing Neetu Singh. Time and again, Sanyasis were shown as frauds and predators, while the Shikha which is a sacred symbol of spiritual discipline - was mocked as if it were nothing more than a clown’s wig being yanked around by a string. Bollywood’s agenda was always to strip Hindus of dignity and portray our symbols as comic objects of contempt & ridicule.
Savitri Mumukshu - सावित्री मुमुक्षु59,614 views • 1 year ago
Folks - happy to announce that my experiments with AI are finally blossoming. Get ready for ancient Hindu legends to come alive in my upcoming animated graphic novels which will bring epic tales to life. Here is a short trailer. Let me know what you think.
Savitri Mumukshu - सावित्री मुमुक्षु63,454 views • 1 year ago
Been traveling a lot and ate gourmet global cuisine at many expensive restaurants - but none of them could hold a candle to the fulfillment (tripti) one feels after having ghar ka dal-chawal-sabzi. Today’s menu features crisp onion pakoras, caramelized aloo and chayote squash bhaja, simple masoor dal, and paneer capsicum masala with hot rice. #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु13,821 views • 2 months ago
After a long day, not a single gourmet sandwich in this world or any pasta-wasta can hold a candle to a simple down-home comfort meal of warm parathas & tangy chhole masala served with a bit of dhania-mirchi chutney, cool raita & pyaaz. A few bites are enough to make all worries dissolve into the gentle sunset & familiar bliss reappear on your face. #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु21,028 views • 7 months ago
Unlocked god-level chhole masala with methi and the crispiest suji and rice flour pooris today - but it took me almost 2 hours to make it. Goodness - it is delicious though. Will share the recipe later for those willing to do the work. #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु13,344 views • 4 months ago
Back home after a vacation broken early because of flights cancelled due to bad weather, the first evening settles in gently - a golden winter light spilling onto the balcony, the air cool, familiar, and comforting. We are happy to be back to what home does best - simple, honest fulfillment. Warm rotis fresh off the tawa, a spicy gingery chana dal with squash, aloo-pyaz mixed veg bhuna cooked down slow, tangy mint raita on the side, and the true jewel of winter - moist, fragrant, jewel-toned gajar ka halwa. Improvised from my Mom’s recipe. Just blissful food that brings you back to yourself. #SavitriCooks Here is the Recipe for Gajar Halwa. It takes anywhere from 1.5 to 2 hours because the milk must be simmered at low heat. Be patient - the results are so worth it. Ingredients: Carrots – 1 kg (grated or coarsely chopped in food processor) Milk (boiled) – 1.5 - 1.75 liters full fat milk (If you like your halwa crunchy use less milk, if you like it moist use more- I used 1.75 liters) Organic Sugar – 2/3 cup (or to taste) Khoya/Milk Mawa powder –1/4 cup Ghee (desi) – 8 tbsps (or as required - I make mine at home with organic butter) Cardamom seed powder – 1/2 tsp Dry fruits/nuts (I put raisins fried in ghee and chopped pistachios)– as per taste Directions: 1. Rinse, peel, and grate/chop the carrots. 2. Add grated carrots to a heavy bottomed kadhai/pot/pan and cook on high flame for 2–3 minutes. 3. Add boiled milk, bring to a simmering boil, and mix well. We add boiled milk to ensure it doesn’t split. 4. Cook uncovered on medium-low flame until carrots are cooked and milk reduces. Keep stirring to prevent milk from burning on bottom. 5. Increase to medium flame and stir frequently as the milk evaporates. When all milk has evaporated, add sugar and mix well. The carrots will lose more water after adding sugar. 6. Continue cooking on medium flame, stirring continuously till semi dry again. 7. Add khoya and ghee, mix well. Add cardamom powder. Mix thoroughly.Keep stirring on medium-high flame till the Ghee starts oozing on sides. 8. Now thoroughly bhuno(roast) the mixture in ghee for 5 minutes till you get the roasted fragrance. Do not let the mix become over dry - the mix should still be glistening with ghee 9. Add your chopped nuts and raisins. Cover and simmer on low for 2–3 minutes. Your Gajar Halwa is ready. Sit back and enjoy the heavenly taste of tradition.
Savitri Mumukshu - सावित्री मुमुक्षु18,788 views • 8 months ago
Our Saraswati Puja Bhog This year, it took me a little longer to cook because an injured foot slowed my steps, but Devi’s grace carried the rest. What arrived on the plate did so with patience, care, and gratitude. The Bhog included: Bok Choy Bhaja - crisp and light pakoras Beetroot, Potato & Posto Bada - earthy vegetables with poppy seeds Dhokar Dalna - steamed and fried chana dal diamonds in a gently infused gravy of ginger, heeng, and saunf Panch Misheli Tarkari - five vegetables - sweet potato, potato, carrot, peas, and greens all slow-cooked into harmony Chana Dal with Squash Sorshe Sheem - flat beans in a bold mustard and char magaz paste Shaak Bhaja - beet greens with crisp moong dal crumbles Tomato–Plum Chutney Basanti Pulao - fragrant yellow rice scented with warm spices, cashews, and raisins For sweets: Gurer Patisapta - rice crêpes filled with semi-liquid khoya, coconut, and palm jaggery Patali Gurer Sandesh - soft chhena and milk solids sweetened with palm jaggery Cooked slowly, offered humbly - may Ma Saraswati bless us all with her grace.
Savitri Mumukshu - सावित्री मुमुक्षु17,081 views • 7 months ago
As promised here is our Janamashtami Bhog. This year I made a Bengali inspired Thali of (clockwise) Begun Bhaja, Paneer aloo with tomato, Jhinge Sukto (Mixed vegetable stew with Karela, flat beans, Taroi, potato, brinjal) in a mustard-poppy seed paste, Tomato peach chutney, roasted sona Moong dal with yellow squash, Red Chard saag (beet leaves) with coconut, Cauliflower roast with coconut-cashew masala and for Sweets - Mishri Roshogolla, Baked Mishti Doi made with palm jaggery and Lal Khoya laddoos. Jai Shree Krishna 🙏😊🦚🪈🕉️ #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु23,675 views • 1 year ago
Shubho Mahalaya to everyone! Featuring Puja menu of Matar Puri, Roasted Sona Moong Dal tadka, Alur Dum, Mango, Suji Mohanbhog and grated chilli peach chutney. May Ma Durga bless you all on her arrival. 🙏🙏🕉️😊 Looking forward to many more plates of Puja Bhog in next few days. #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु20,414 views • 11 months ago
Our Vijayadashami Bhog for Ma Durga this year prepared by yours truly. Featuring clockwise - crunchy Jhuri Aloo Bhaja (fried shoestring potatoes), jhinge (taroi) chana dal with ginger and heeng tadka, Bhandara style Kala chana masala, paneer and capsicum in cashew & black pepper gravy, the Bengali classic dhokar dalna (fried diamonds of chana dal dough in a spicy tomato gravy), French beans and besan crumble, green mango chutney, peas pulao and for sweets - classic Roshogolla and my own recipe of a flower shaped gulab jamunesque mithai. Wishing you all a very happy Vijayadashami and a very auspicious, blessed year ahead. 🙏😊💐🕉️ #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु16,296 views • 11 months ago
I declare that the Thanksgiving holiday feasts have officially begun! And it’s time to cook up a storm for friends visiting after many days. Today’s menu features some of my specialties - Paneer Rasala steeped in a luscious cashew-yogurt and roasted onion gravy, potato-brinjal and broad beans (Sem) stew, yellow dal tadka with cherry tomatoes, gingery Gobhi roast with peas, classic Aloo Bhuna and two Bengali classic desserts -lal chamcham and nolen Gurer Payesh (kheer) And for the person who challenged me to balance an entire Thali on my balcony railing - you owe me $100 bucks. 😁😁 #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु12,184 views • 9 months ago
Under the gentle glow of a cloudy night playing hide and seek with the full moon of Kartik Poornima, we offer fragrant Prasad to Lord Krishna - velvety kheer simmered in creamy milk and jaggery; fresh, puffed black pepper pooris; golden aloo bhaja crackling with kalonji; Ghee tadka chana dal enriched with saag and dhania-ginger chutney. May this sacred night fill your heart with devotion, light, and sweetness divine. 🙏🌸 #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु11,617 views • 10 months ago