Savitri Mumukshu - सावित्री मुमुक्षु
@MumukshuSavitri • 83,292 subscribers
तुच्छ्येनाभ्वपिहितं यदासीत्तपसस्तन्महिनाजायतैकम् । Designer & Entrepreneur, Proud Hindu, Busting History myths, Wife & Mom, Writer, Culinary & AI Artist. No DMs
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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 मुमुक्षु13,272 Aufrufe • vor 1 Monat
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 मुमुक्षु59,151 Aufrufe • vor 9 Monaten
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 मुमुक्षु68,397 Aufrufe • vor 11 Monaten
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 मुमुक्षु63,421 Aufrufe • vor 11 Monaten
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 Aufrufe • vor 4 Monaten
What if a modern Nalanda university campus looked like this? Concept per request.
Savitri Mumukshu - सावित्री मुमुक्षु34,097 Aufrufe • vor 10 Monaten
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 Aufrufe • vor 4 Monaten
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 Aufrufe • vor 5 Monaten
Went down this afternoon to find that the veggies in my backyard patch had been stolen & caught the adorable thief red-handed on camera. Just look at this criminal - not a shred of remorse, pretends to slink away, then stops and looks at me straight in the eye without a shred of guilt - before walking away nonchalantly. 😂😍
Savitri Mumukshu - सावित्री मुमुक्षु27,250 Aufrufe • vor 10 Monaten
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 Aufrufe • vor 9 Monaten
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 Aufrufe • vor 8 Monaten
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 Aufrufe • vor 8 Monaten
Presenting Savitri’s Lal Chamcham recipe as several of you requested it. These luscious Bengali Mithai take some time to prepare but are actually very simple to make and the results are so delicious, that your family will demand them every week. #SavitriCooks —————————- Lal (caramel) Chamcham Recipe A rich and flavorful take on the classic Bengali sweet, these lal caramel-infused chamchams are firm, juicy, and delicately coated with khoya. Follow this step-by-step guide for a unique, delectable dessert. Ingredients For the Chenna (Paneer): •2 liters whole milk •3-4 tablespoons vinegar For the Sugar Syrup: •1 cup sugar •3 cups water For the Caramel: •¼ cup sugar •½ cup water Final Assembly: •⅓ cup cold water •Crumbled dry khoya (for coating) Instructions Step 1: Prepare the Chenna Boil the milk in a heavy-bottomed pan, stirring occasionally to prevent scorching. Once it comes to a boil, add vinegar slowly while stirring. The milk will curdle and separate into chenna (curds) and whey. Strain the chenna through a muslin or cheesecloth placed over a colander. Rinse the chenna under cold water to remove any vinegar flavor. Squeeze out excess moisture. Hang the cloth and let it drain for at least 2 hours. Step 2: Knead and Shape the Chenna Transfer the drained chenna to a plate. Knead for 7–8 minutes until it becomes smooth and starts to release oil. Divide the dough into small portions and shape into smooth, cylindrical balls. Cover with a damp cloth and set aside. Step 3: Cook the Chamchams In a wide pot, combine 1 cup sugar with 3 cups water. Bring to a boil. Once the sugar is fully dissolved and the syrup is bubbling, gently add the shaped chamchams. Cover with a lid and simmer on medium heat for 10 minutes. Uncover and gently stir to ensure even cooking. Step 4: Make the Caramel In a separate pan, melt ¼ cup sugar over low heat. Do not stir initially; swirl the pan if needed. When the sugar turns a rich golden brown and is fully liquefied, carefully add ½ cup water. The mixture will bubble up rapidly, stir vigorously to dissolve any lumps. Once smooth and lump-free, turn off the heat. Step 5: Add Caramel to Chamchams Slowly pour the prepared caramel into the simmering chamchams. The sweets will absorb the golden color and develop a rich caramel flavor. Cover again and simmer for another 10 minutes. Add ⅓ cup cold water, cover, and simmer for a final 15 minutes. Turn off the heat. Let the chamchams rest in the syrup for 10–12 hours to fully absorb flavor and moisture. Step 6: Finish and Serve After soaking, gently transfer chamchams to a sieve and let excess syrup drain. Once they are dry to the touch, roll them in a platter of crumbled dry khoya. Serve chilled or at room temperature with garnish of choice. Enjoy!
Savitri Mumukshu - सावित्री मुमुक्षु19,441 Aufrufe • vor 11 Monaten
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 मुमुक्षु12,153 Aufrufe • vor 6 Monaten
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 Aufrufe • vor 7 Monaten
Guests coming over is always a good excuse for a weekend feast. Featuring Aloo-Paneer stuffed masala Kulche with a garam masala spiced Chhole- matar, creamy avocado, Dhania & hari mirch chutney, tangy Raita and juicy, fresh mango. #SavitriCooks
Savitri Mumukshu - सावित्री मुमुक्षु13,593 Aufrufe • vor 1 Jahr