Hello again Everyone! Halfway through with our series on Diabetes, but we still have plenty more in store. Take a look at the links at the bottom to the first 2 week's recordings

Speaker and Cooking Demonstrator:
Ms. Parul Shah

Parul Shah is a certified yoga and mind-body fitness instructor. She teaches various seminars In partnership with her husband on wellness to a variety of communities. She also has a 200 hr International Yoga Alliance certification and is currently in a 300 hr program specializing in yoga therapy.

In this session, entitled Move the Body, Still the Mind, we will focus on reducing stress and in turn, helping control the diabetes. We will also embody awareness through simple pranayama (breathing) and movement (yoga asanas) to lower cortisol levels in the body and enrich your overall health and wellness.

What to expect from the session: Start with breath and benefits of certain pranayama techniques, followed by a 20 min yoga asana and movement with options for all levels. It will end with a 5-minute meditation using the senses, leading beautifully into the mindful cooking class to follow.

Live Cooking Demonstrator:
Ms. Reshma Shah

Reshma Shah is a certified public accountant (CPA) and has worked as a financial statement auditor/accounting advisor at a Big 4 accounting firm in Chicago for her entire career. She specializes in the topics of investment management, Sustainability & ESG, SOX & Internal Controls, and IPO Readiness & Execution. Reshma has served as a Pathshala teacher at the Jain Society of Metropolitan Chicago (JSMC) for over 16 years. She has been the lead JSMC Jain Academic Bowl (JAB) coach for the past 10 years. She has also presented at sessions during Young Jains of America (YJA) conventions. Known fondly as "Reshmom" in the YJA circle, Reshma is a professional and personal mentor to many youth.

In her free time, Reshma enjoys to read, hike, plan and host social events, and travel with her husband and 3 children. Even though she has grown up in the US, Reshma enjoys cooking desi food and reworks favorite family recipes to be more healthy. She promotes strong mental and physical wellbeing on her #reshmomlife Instagram channel and believes in leading a compassionate, sustainable, and healthy lifestyle.

Live Cooking Demonstration: We recommend having all ingredients cut and pre-measured before the session begins!

Harre Bharre Paratha

Ingredients

• 1 cup green peas
• 1 cup edamame
• 1 tbs heart healthy oil
• 1 tsp cumin (jeera)
• ½ tsp ajwain (ajmo)
• ¼ tsp asafoetida (thing)
• 1 tsp ground green chili (to taste)
• Salt to taste
• ½ tsp turmeric powder (haldi)
• 1 tsp cilantro-coriander powder (dhana jeeru)
• 1 tsp mango powder (amchur)
• ½ tsp garam masala
• 1 tbs almond flour (can substitute with besan or gram flour)
• 1 tbs ground flax seed
• 2 tbs chopped cilantro

Ingredients for the dough:

• 1 cup whole wheat flour
• 1/3 cup juwar flour
• 1/3 cup ragi flour
• 1/3 cup bajra flour
• Hot water to bind
• Salt to taste
• 1 tbs heart healthy oil

Instructions

Prepare Green Peas-Edamame Stuffing:

1. If using fresh green peas and edamame, then boil them until slightly softened. Drain from the water, and place in 2 cups cold water to preserve the green color.
2. If using frozen green peas and edamame, then rinse and defrost.
3. To prepare the stuffing, make a mixture of green peas and edamame in a food processer without using water. Do not over grind the mixture.
4. Heat oil in a pan over medium heat. Add cumin, ajwain, and asafoetida first. Then add green chili, cilantro, turmeric, and green pea-edamame mixture.
5. Cook over low heat until all the moisture is evaporated.
6. Add salt and remaining spices. Add almond flour and ground flax, turn off the heat, and allow the stuffing to cool down completely.

Prepare the Dough:

1. Sift all of the flours together and add salt.
2. Bind with hot water and create a roti-like dough.
3. Spread oil on top of the dough and let sit for 15 min.

Stuff the Roti:

1. Make dough balls about the size of a golf ball and roll the roti gently.
2. Add 1 tbs of the stuffing in the center of the rolled-out roti. Be careful not to overstuff the roti.
3. Bring together the edges of the dough to seal the peas stuffing.
4. Gently press the dough with the pressure of your palm. Now roll the stuffed paratha lightly.

Cook the Paratha:

1. Heat a griddle pan (tawa) over medium heat.
2. Cook the paratha on a preheated griddle (tawa) from both sides until the brown char marks or spots appear
3. Optionally, spread 1 tsp of oil or ghee on each side of the paratha. Gently press the paratha with a flat spatula and cook till uniformly crispy from both sides.
4. Serve the harre bharre paratha warm with raita, plain yogurt, chutney, or chai.

RECORDINGS FROM PREVIOUS WEEKS:

Week 1(Speakers Dr. Hema Parekh & Dr. Mary Varma, Cooking by Ms. Chhavi Chawla):
https://drive.google.com/file/d/1RGu8wU90qvKDgaCSAKSUGn78E60eYVxh/view?usp=sharing

Week 2 (Yoga by Ms. Riddhi Choksy, Cooking by Ms. Priyanka Shah):
https://drive.google.com/file/d/14cw7URb0yAgBmQWCv2adQRBT-ZsA0fIA/view?usp=sharing

Please feel free to look review their bios and/or website and the recipes and come with any questions as well. See you this Sunday!