Indian voters share what politicians should eat in the run-up for the Lok Sabha elections

HOT SEAT GujaratRas rotli for reformsEven if it sounds sleepinducing Gujaratis canrsquot stay away from mango ras puri or bepad twofold roti during summer ldquoIrsquod say dhokla with green chatni for breakfast and ras roti for a power lunch with a tall glass of masala chaas is a complete power meal optionrdquo says Sarla Chand Samuel media advisorEven on the run Gujaratis will eat dal bhaat saak ne rotli and mango ras gets added in the summers If not ras mangoes for sure as they are enriched with vitamins minerals fibre antioxidants and moreAamrasIngredients1215 mangoes1 cup sugarA few strands of saffronA pinch of cardamomNuts for garnishingMethodChoose ripe sweet juicy less fibrous mangoes such as Alphonso Sentooram Neelam and Banganapalli varieties Add sugar and blend with a hand blender Mix in saffron and cardamom and garnish with chopped nuts or a few strands of saffron Serve cold with hot puris or rotlisHOT SEAT BIHARDahi churra for democracySattu drinkldquoOne of the most consistent heavy breakfast food items in Bihar is dahi churra which can help people fight and counter the relentless summer heatrdquo says Hemlekha Dubey The state is famous for its fragrant katarni rice and chura Dahi chura is a simple dish featuring moist pohamdashcleaned and soaked in watermdashalong with curd freshly cut Malda mangoes and bananas if available along with gurHemlekha Dubey enjoying dahi churra sattu and aam jhora PICATUL KAMBLEldquoUnlike how most of middle and western India consumes poha the Biharis prefer it sweet The dish acts as a coolant through quite a few hours of the dayrdquo she informs Pair it with a sattu drink It is simple to make and keeps the tummy full and cool throughout the day Itrsquos primarily a mixture of sattu plain salt kala namak green chilli hing corriander leaves nimbu and cold water Some people also prefer the sweetened version of sattu with cold milk and sugarDahi churraINGREDIENTS1 cup poha12 cup dahi3 tbsp jaggeryMethodClean and soak poha Drain Top it with beaten curd Serve with jaggery chunksmdashtopped or on the sideHOT SEAT WEST BENGALPanta bhaat for ParliamentldquoIn summer the most beneficial and popular dish in the region is panta bhaat which is cooked leftover rice left to soak in water for at least eight to nine hoursrdquo says Kolkatabased homechef and food consultant Iti Misra adding ldquoThis allows the rice to absorb the water which helps hydrate the system during the hot season Also the starch in the rice and water ferments slightly providing beneficial probiotics that help with gut healing and easy digestion Overall it is a blend of strengthgiving carbohydrates vitamins and minerals already present in the rice with gutfriendly nutrients from the fermenting making it a sustaining healthy dish It is highly recommended for persons who spend an active day in the scorching hot sunrdquoAlso there is no need to time this healthy mealmdashpanta bhaat can be eaten cold and can be served at any time and place making it extremely convenient to carry around when schedules are erratic ldquoDepending on your mood for the day the accompaniments can be as simple as salt onion and chilli or as elaborate as fried fish and various greens and vegetable mashes These can be customised to suit the campaignersrsquo taste availability and conveniencerdquo adds Misra ldquoYou can start your day with a plate of pantabhaat and have the fuel to take on any challenges If not end your day after a trek in the searing heat and cool off with a plate of chilled panta and your batteries are rechargedrdquo she addsPanta bhaatPanta Bhaat a traditional fermented rice dish popular in Bengal Odisha and Jharkhand is enjoyed during the hot summer months Made here by Kolkata chef Iti Misra PICASHISH RAJEIngredients2 cups leftover rice4 cups cold waterMethodThere is no recipe or directions required for this humble but powerpacked dish Just cover some cooked rice this can be either parboiled or raw rice with sufficient cold water and leave aside for at least 8 to 10 hours If the kitchen is too hot leave it in a cool spot in the housemdashno need to refrigerate After the allotted time the rice will have fermented slightly imparting a light tangy taste which is most palatable Add salt and lemon juice and drizzle some fresh mustard oil over it optional The rice is eaten along with the water in which it was soakedmdashthis carries all the goodness of the nutrients Accompany it with raw onion green chillies fried red chillies salt mustard oil and limes for that addon kickHOT SEAT KARNATAKAMudde for majorityldquoRagi mudde isnrsquot a meal itrsquos a colloquial Karnataka experience and an acquired tasterdquo says RT Nagarrsquos Bhavna Dalwani The homemaker who has called Bengaluru her home for over 46 years now enjoys painting and photography and consumes current affairs through Instagram and Google feeds ldquoMudde is a popular lunch dish in Karnataka thatrsquos nutritious healthy very filling and perfect for long hot campaigning daysrdquo she addsSince her husband Ramesh was born and raised in the city Bhavna learnt to make it for him 20 years ago and has slipped it into their stronghold Sindhi menu ldquoIt is healthy and filling and goes yearround with sambhar or a nonveg gravy Itrsquos a lump meaning mudde or hittu as it means dough and you are meant to swallow it Making it is more of a technique than a recipemdashmix ragi flour and hot water I occasionally add rice flour and ghee and have mastered the technique and proportion over the yearsrdquoRagi muddeINGREDIENTS1 cup ragi flour2 cups hot water1 tbsp gheeSalt according to tasteMethodHeat the water in a saucepan with salt and bring it to a hard boil Add half the ragi flour in it and stir continuously to prevent lumps Reduce the flame and slowly add the remaining ragi flour Keep stirring it till the mixture thickens and forms a semisolid consistency Add ghee to it and keep stirring until you see a glaze it should take about eight to 10 minutes Remove the vessel from flame and pour into small bowls to make the mudde While hot roll them into balls using a spoon so as not to burn your palms Serve hot with a bowl of sambhar and a tall glass of buttermilkHOT SEAT DELHIRajma chawal for rajneetiQuintessentially Delhi Rajma chawal is a capital staple ldquoWith the hot election campaign my ideal recommendation would be dal chawal but I am going to recommend rajma chawal kyunki election mein dal mein kuch kala toh hota hairdquo laughs Urvashi Anand functional trainer and Reebok India running squad coach who leads a running community Adobe India RunnersldquoThis classic comfort dish for North Indians combines red kidney beans with steamed ricemdasha balance of carbohydrates and protein The complex carbohydrates from rice can help increase serotonin levels in the brain promoting relaxation and better sleep Additionally the protein in kidney beans contains an amino acid called tryptophan which supports melatonin productionmdasha hormone that regulates sleeprdquo informs AnandRajmaINGREDIENTS1 cup rajma34 garlic cloves finely chopped1 inch ginger1 cup onion finely chopped3 green chillies1 cup tomatoes finely chopped12 tsp chilli powder14 tsp turmeric powder1 tsp coriander powder1 tsp garam masalaMethodSoak rajma overnight pressure cook it the next day with mild salt Sauteacute garlic and ginger Add chopped onion and green chilli onions cook till soft Add chopped tomatoes and cook till oil separates Add salt and dried spices and roast well till the raw smell goes away Add rajma and pressure cook for two whistles Garnish with coriander and serve with hot steamed riceHOT SEAT TELANGANAJowar khichdi for justiceIn Telangana jowar and ragi are the preferred millets for daily diets with jowar roti usually a staple for lunch or dinner ldquoIn fact the present CM Revanth Reddy usually eats jowar roti some rice and country chicken curry called natu kodi pulusurdquo informs nutritionist Sujatha Stephen who has over 20 years experience in clinical nutrition and is currently working as a chief dietician at Yashoda Hospitals Malakpet HyderabadShe says ldquoA power meal for any politician should be his breakfast because it is the first meal and most politicians start their day early especially during campaigns Once they go out they have no control over time as they meet many people and have meetings So a healthy breakfast is a must as it takes care of their sugar levels aids in weight management and keeps their brain active A foxtail and jowar khichdi will help them feel full for longer prevent overeating and give them the energy to carry out hectic tasks easily They wonrsquot get mood swings or be irritable during the dayrdquo she addsFoxtail jowar millet kichdiINGREDIENTS1 cup foxtail millet1 cup jowar rawa12 cup green moong dal1 cup mixed vegetables green peas carrot etc3 cloves1 tsp jeera1 tsp chopped ginger3 chillies choppedFew curry leaves14 tsp turmeric14 cup onion chopped1 tsp gheeMethodWash and soak the dal and millet together for three hours and drain Add ghee chillies cloves jeera ginger curry leaves and onion in a cooker Sauteacute for 30 seconds Add four cups of water and salt and once it comes to a boil add the dalmillet mix and veggies then a pinch of turmeric Mix well and let it cook This can be had for breakfastHOT SEAT NAGALANDFiery pork for the front runnerldquoThis fiery smoked pork cooked in axone and bhut jolokia is a high protein powerpacked meal that will keep politicians in high spiritsmdashat least until the results are outrdquo laughs Alison Lethorn an Anglo Indian home chef born and raised in Dimapur ldquoA hearty meal sounds right for the most stressful yet exciting time for themrdquo says Lethron who posts recipes on YouTube and InstagramldquoThe culture the scenic beauty the foodmdashthe whole aura of Dimapur is so special to me and the only way to experience it all when being away is the food Naga food is a staple in our home even todayrdquo she adds While pork is a preferred choice of meat soyabean axone or akhuni is essentially fermented soyabean which is further preserved by drying These are the indigenous flavours ofNagaland as well as a few other states of the North EastFiery smoked pork in axone and bhut jolokiaINGREDIENTS1 kg smoked pork2 tbsp ginger1 tbsp garlic78 dry red chillies2 bhut jolokia4 tomatoes12 cup axoneSalt as per taste250 gms mustard leavesMethodCut the smoked pork into cubes add to a pan and fry well until it starts releasing oil Add salt and fry well for a few minutes on high heat Add pounded fresh ginger and garlic and fry then add tomatoes cut in half whole dry red chillies and axone Add water cover and cook on low heat for 30 minutes Remove the red chillies and tomatoes and mash well with a mortar and pestle Add the chillies and tomato paste back to the pan Let it boil well and add more water if needed as per preference and let boil for another five minutes Add the bhut jolokia chillies and mustard leaves Cook for another five minutes Serve with steamed rice veggies of choice and a fiery hot chutney