Month: May 2014

Your Guide to Surviving Without Cooking
There are days when you love to cook. You look up fancy recipes online, don an apron, and cook up a storm. Maybe you even invite a friend over. And then there are those days when you absolutely don’t want to. You hate the mess, you hate the fumes, and you really the effort required. What do you do then? Order a pizza? Eat out? Drive by a take-out? Any of those options could work once in a while. But college students and 20-something office-goers with rented apartments and no family living in will know that those lazy days come a tad bit too often. Besides, regular assignments and the pressure of timely submissions mean that there are those days, not all that infrequently, when you simply can’t afford time away from your laptop and in the kitchen. The sheer frequency then implies that Dominos deliveries and KFC takeouts might not only burn a hole in your pocket but also deal a heavy nutritional blow to your body!

So are there cost-effective and healthy ways to survive those lazy days without cooking? Thankfully, there are. A little thought, a little creativity can take you a long way. Here are some tips and tricks to help you get started.
- Go Paleo.
Growing interest in Paleo diets has revealed just how far modern humans have divorced themselves from the healthy foods nature intended for us to eat. By eating more raw food and following a Paleo-style diet, you will not avoid cooking but also reconnect with some very healthy food choices. Eat foods that can be eaten pretty much in their natural states, without requiring any changes to be made by you – like fresh or dried fruits, nuts, seeds, and long-lasting veggies like carrots, cabbage, and peppers. You could spice up your veggies, too! Try Yogurt, hummus, salsa, and tomato sauce. Do note that if you want to puree or blend nuts, seeds, and fruits, then there is some preparation involved.
- Eat like a backpacker.
Stock up on granola bars, whole-bran corn flakes, whole-wheat cookies, bread, peanut butter, and canned beans. However, take care not to over-supply your kitchen – just as a backpacker keeps moving to new destinations and can’t be weighed down by too much food. Always only have sufficient to eat should you get too busy – or too lazy, as the case may be – in the next few days. This will ensure that you do not begin to live your life off energy bars.
- Be salad-savvy.
Salads are not only easily prepared but also pack great health benefits. They add more fibre to your diet, help keep your blood pressure and cholesterol levels in check, enhance insulin sensitivity, and improve your immune system. And you don’t have to stick to the typical garden salad either. Come up with ways to make your salad more interesting! For ideas, you can always look for easy, no-cook salad recipes online
- Get creative with sandwiches
Sandwiches are easy to make, can taste great, and can be healthy too! Opt for whole-grain brown bread rather than the sliced white stuff that has had all the life processed out of it. Try as many fresh veggies as you can afford to. If you want meat between your bread, go for chunks of real, fresh chicken rather than processed meat like bologna and salami. If you are watching your weight, though, you’d do well to avoid too much cheese or fatty sauces. Instead, go for small amounts of hard cheese for a big flavour boost. For sauces, try mustard, mint, or tomato. Get creative with condiments – pepper and oregano will spice things up nicely. Try eating your sandwiches toasted, cold, open-faced, or heated in the microwave. Don’t be afraid to try sweet fillings such as sliced fruit – you might be pleasantly surprised.
- Use microwaveable foods and meals.
Every once in a while, you could buy food or pre-made meals that you can put in the microwave to heat up and eat up later. But make it a point to include a good dose of fresh food such as an accompanying salad or some lightly steamed veggies. Be sure to read the labels – many microwaveable meals are high in saturated or trans-fats, sugar, salt, and artificial additives. For good quality microwave meals, try a local delicatessen, specialist bakery, or gourmet foods store that makes microwaveable meals and fresh salads for takeout on a daily basis.
- Try the smarter on-the-go foods.
Don’t live off commercial food. They tend to be very high in trans-fat, salt, sugars and artificial flavorings, and colorings. You don’t need all those unhealthy, nutrition-deficient fillers in your body. However, there are ways to choose your take-out options smartly on those rare occasions that you absolutely have to. Skip the double-cheese pepperoni pizza and juicy hamburger. Instead, opt for cheese-free thin-crust veggie pizzas, Asian stir-fries, falafel plates, and salads.

If all else fails, make friends with people who are enthusiastic about cooking and feeding others. But remember to be nice and reciprocate in other ways!
May 29, 2014
Be Salad-Savvy
Salads are a great dinner option. They are not only filling and often easily prepared, but with the right ingredients, they can potentially pack in a whole lot of health benefits. But while urban Indian restaurant-goers are fast developing a taste for Caesar salad and Coleslaw, salads at home still mean a side-dish comprising a few cucumbers, onions, and tomatoes – chopped, diced, or sliced. The result: A boring basic garden salad and a complete lack of interest in the culinary potential of salads. But think again. Great-tasting, interesting salads need not be the exclusive domain of fancy restaurants. All you need do is get creative with the ingredients. A little thought can take you a long way. Here are a few simple recipes to help you get started.

Apple and Lettuce Salad with Melon Dressing

Consuming fresh fruits and vegetables is one of the best ways to replenish our body’s water and electrolyte needs. This recipe calls for a wide assortment of fruits and vegetables tossed together in a refreshing musk melon dressing. Enjoy a plateful of good health and pure taste.

Ingredients:
- ½ cup muskmelon purée
- ½ tsp. roasted cumin seeds, crushed
- 3 tbsp. chopped coriander
- 1 cup torn lettuce
- ½ cup shredded cabbage
- ¼ cup thickly grated carrot
- ¼ cup capsicum (red and yellow) cubes
- ½ cup chopped apples
- ½ tsp. lemon juice
- ½ cup bean sprouts
- 2 tbsp. chopped grapes
- 1 tbsp. chopped spring onion greens
- Salt to taste
- Freshly ground pepper to taste
Method of preparation:
- Blend together the muskmelon purée, crushed roasted cumin seeds, and chopped coriander into a dressing. Add salt and pepper. Keep aside.
- Next, soak the lettuce, cabbage, carrots, and capsicum in ice-cold water for 30 minutes. This will make them crisp. Drain, wrap in a muslin cloth and refrigerate till ready to use.
- Toss the apples in lemon juice and refrigerate till ready to use.
- Combine the lettuce, cabbage, carrots, capsicum, apples, bean sprouts, grapes, spring onion greens in a bowl. Add salt (optional) and mix gently.
- Before serving, add the dressing and toss well. Serve immediately.
Been Sprout and Capsicum Salad

This recipe combines the goodness of bean sprouts with a spicy, tasty dressing. Bean sprouts are a great source of calcium and vitamin C, while capsicum is a potent source for vitamin C.

Ingredients:
- 1 ½ cups bean sprouts
- ½ cup thinly sliced capsicum
- 1 ½ tsp. oil
- 1 tsp. crushed garlic
- 2 tsp. vinegar
- 1 tsp. soy sauce
- ½ tsp. sugar
- ½ tsp. chilli powder
- 1 ½ tbsp. roasted and coarsely crushed peanuts
- Salt to taste
Method of preparation:
- For the spicy dressing, heat the oil in a small non-stick pan, add the garlic, and sauté on a medium flame for 15 seconds. Remove from the flame and keep aside to cool slightly. Add the vinegar, soy sauce, sugar, chilli powder, and peanuts; and mix well. Keep aside.
- Combine the bean sprouts, capsicum, spicy dressing, and salt in a bowl and toss well. Refrigerate for 30 minutes. Serve chilled.
Egg-cellent Asparagus Salad

This is a power recipe that packs in the goodness of your daily egg and greens into one simple, great-tasting meal.
- 8 asparagus spears
- 2 tsp. olive oil
- 1 garlic clove
- 2 cups mixed greens
- 1 hard boiled egg
- 1 tbsp. vinegar
- Salt to taste
- Pepper to taste
Methods of preparation:
- Cut 8 asparagus spears into 2-inch pieces; saute with 2 tsp. olive oil and 1 minced garlic clove.
- Top 2 cups greens with cooked asparagus, 1 chopped hard-boiled egg, and 1 tbsp. vinegar.
- Add salt and pepper to taste.
Grilled Chicken Salad

Hard-core chicken fan? Love a desi zest? Then this is just the recipe for you! This recipe calls for an Indian tandoori-style yogurt marinade for the chicken. Then it’s grilled, chopped, and stirred together with tangy dressing. The flavours are to die for. What’s more? It won’t sit heavy on your waistline either.

Ingredients:
- 1 ½ cups low-fat yogurt
- 1 tbsp. canola oil
- 1 tbsp. grated peeled fresh ginger
- 3 garlic cloves, minced
- ¾ tsp. salt, divided
- ½ tsp. red pepper, ground
- 4 bone-in chicken breast halves, skinned
- Cooking spray
- 1 cup seedless green grapes
- ½ cup chopped red onion
- ½ cup mango chutney
- 1 cup finely chopped celery
- 1 tbsp. canola mayonnaise
- 3 tbsp. fresh lemon juice
Methods of preparation:
- Mix the yogurt, canola oil, ginger, cloves. Stir in ¼ tsp. salt and pepper. Place the mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.
- Prepare grill to medium-high heat.
- Remove chicken from bag; discard marinade. Place chicken breast side down on grill rack coated with cooking spray; grill for about 10 minutes. Turn chicken over; grill for 20 minutes. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.
- Add the remaining ingredients to the chicken; toss gently to combine. Chill for 30 minutes before serving.
Now that you have the recipes down, go try them out, and create a few of your own. Go take that healthy, tasty walk down salad lane!
May 29, 2014
Coffee or tea which is better?

In order to set off good start for the day, everybody wishes to drink a nice hot cup of coffee or tea. Ofcource the choice of the drink varies between different households and individuals. Most of the adult men and women feel that it is tea which actually energizes their body and makes them ready to carry out the work planned for the day while the younger generation prefers coffee.

Coffee is a beverage which is prepared from the roasted seeds of the evergreen shrub called coffea. Once the coffee berries are ripe, they are collected and dried and processed. The seeds inside the berries are then collected and roasted in different temperature, depending upon the flavour, taste and colour required before being grinded and brewed to create the final product. Coffee plantation takes place around the world but major contribution is given by Africa, Latin America followed by Southeast Asia. Research states that coffee cultivation originated in Arabia during the 15th century, where coffee was associated with both religious and rebellious political activities. According to Ethiopian culture it’s believed that Kladi, who was a goat herder, had first found the seeds when he noticed that his goats became excited after consuming the beans. Some of the Arabian culture attributes the discovery of coffee beans to Sheik Omar, who was known to have the ability to heal the sick and was exiled to a desert near Ousab. There he found the berries but were bitter in taste so he tried to roast them so it turned hard. It’s believed that Omar then boiled the berries to soften the seed which resulted in creation of a dark liquid. The liquid, when he drank it, it revitalized him sustained him through the period of exile. When Omar came back home, he had bought with him this miracle drug and that how coffee was introduced into Arab and travelled through Egypt and Yemen. Today coffee is considered an important agricultural product and also is regarded as an important export commodity.

Tea on the other hand is prepared by simply mixing tea leaves into boiling water. Tea is considered to be the second best preferred drink after water. It’s cool and astringent flavour is what attracts so many people, making it the world’s most widely consumed beverage. Tea is considered to have its origin in china where it was used as a medicinal drink. According to the Chinese legend, the discovery of tea was done by a Chinese inventor named Shennong who invented a tea shredder. During the Tang and Qin dynasty, the popularity of tea was at its peak and also had spread to other regions of Japan, Korea and Vietnam. The Portuguese were introduced to tea when they were in china during the 16^th century. The cultivation of tea together with jasmine and mallow gave it a distinct taste and aroma. During the 17^th century, the British started consuming tea and also introduced it in India. The practice of drinking tea in Britain was only seen during special occasions like marriages and anniversaries and religious festivals. It was mostly consumed by the royals as tea was expensive and could not be afforded by all. This gave rise to tea smuggling which made tea available for the lower section of the society as well. By the 19^th century, tea was consumed by all the sections of the society. When the British had captured India, they wanted to cultivate tea and in order to do that they sent Robert Fortune to china to get some tea seeds. However the plan to cultivate them in India failed due to different weather conditions. However they later found that regions like Assam and the Northeast regions of the country could house the cultivation of this crop and so using the Chinese techniques of cultivation created a tea market in India from where tea was exported to other parts of the world. The price of tea in Europe began to fall with large import of tea from India.

After knowing so much about both the beverages we still don’t find ourselves in a position to decide which one’s a better choice. So in order to make our task a little simple let’s see which one’s better when it comes to our health and growth. Tea can be of two types, black or green tea. However both theses goods contain a high level of antioxidants called flavonoids. Antioxidants are chemicals which protect tissues from oxidants. Oxidants may damage cells and reduce the immunity. According to a survey done by American Dietetic Association, one in five adults in America prefer tea to other beverages; however these people gained 20 times more antioxidants than non tea drinkers. Other than the benefit of receiving antioxidants, drinking tea also helps in reducing cholesterol levels, blood clots and helps fight inflammation, cancer and various allergies. Green tea is considered the very healthy and is responsible for reducing breast cancer and death rates due to heart diseases.

Researchers claim that like tea, coffee also contains antioxidants and helps in lowering the risk of liver and colon cancer and diabetes. Some people believe that coffee might not be good for the heart, however it’s not been proved till now and further study in this field is required. Since caffeine content in coffee is high, it’s not recommended for pregnant women and even overdose among youngster may not be a healthy option.

So according to me tea wins the battle to be a healthy choice when compared with coffee. But this does not mean that coffee can be completely rejected. Controlled quantities of coffee can be consumed for a healthy living.

May 29, 2014
Burger Urges!!

What is it about that meaty (or veggie) patty topped with mayo, ketchup, lettuce and sandwiched between the oh-so-tasty buns that makes our tongues water? Is it the ambrosias aroma of the spice mix or the spectacular way the Burger sits in front of us neatly packed in its various layers? Or the inexplicable sensation the moment we take our first bite – the burst of flavour that hits us, the heavenly infusion of the crackle and the mayo, the melting of the chicken in our mouth…? Which one is it?

There is no one answer.

There is no answer.

One needs not a reason to love. One simply does.

All of us love our KFC Zinger Burger or McDonald Maharaja Mac. So, why not try making our own Burger at home?

Let’s start with a Burger for the vegetarian souls and then we will gradually move on to the meatier ones.

Veggie Burger with Mushrooms

Time: 25 minutes

Serves: 4

Ingredients: 1 15-ounce can kidney beans (drained and rinsed), 1 small red onion (shredded and squeezed dry), 1/3 cup chopped walnuts, 1 small carrot (finely diced), 1 cup plain or whole-wheat breadcrumbs, 2 scallions (white and green parts, finely chopped), 2 tbsp chopped fresh parsley, 2 tsp soy sauce, Kosher salt, freshly ground pepper, 3 tbsp extra-virgin olive oil, 3 cups assorted mushrooms (sliced), 4 English muffins (split and toasted), mayonnaise and/or mustard (for garnish), baby spinach (for garnish)

Method: Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

Falafel Burger

Time: 16 minutes

Serves: 4

Ingredients: 400g can chickpeas (rinsed and drained), garlic cloves (chopped), handful of flat-leaf parsley or curly parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chilli powder, 2 tbsp plain flour, 2 tbsp sunflower oil, toasted pitta bread, 200g tub tomato salsa (to serve), green salad (to serve), 1 small red onion (roughly chopped)

Method: Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth and then shape into four patties with your hands.Heat the oil in a non-stick frying pan, add the burgers and then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Tuna Sweetcorn Burger

Time: 15 minutes

Serves: 4

Ingredients: 85g white bread (torn into pieces), 198g can sweetcorn (drained), 2 x 185g cans tuna in water (drained well), 25g grated cheddar, 3 spring onions (finely chopped), 1 egg (beaten), 2 tbsp vegetable oil, wholegrain bread rolls (to serve), lettuce (to serve), salsa (to serve)

Method: Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.Heat the oil in a non-stick pan, then cook the burgers for 5 minutes on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

Beef Burger

Time: 25 minutes

Serves: 4

Ingredients: 1 small onion, 500g good-quality beef mince, 1 egg, 1 tbsp vegetable oil, 4 burger buns, All or any of the following to serve – sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method: Peel the onion, slice in half through the root and trim off the top. Place cut-side down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom, 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 minutes after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side and then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

BBQ Chicken Burger

Time: 25 minutes

Serves: 4

Ingredients: 4 chicken breasts (skinless, boneless), 4 rashers bacon (optional), 4 large burger buns (sliced in half), lettuce (to serve), tomato (to serve), red onion (to serve)

For the sauce and marinade: 4 tbsp tomato ketchup, 4 tbsp brown sauce, splash of chilli sauce (optional), 2 tsp clear honey, 2 garlic cloves (crushed)

Method: Make the sauce and marinade by mixing everything together in a large bowl and then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand and then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.Barbecue the chicken for about 10 minutes until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Recipe and Image Courtesy – bbcgoodfood.com, foodnetwork.com

May 29, 2014
Tunday Kababi:Serving Perfection

The effortless tossing and spinning atop fingertips that have mastered the art of making soft,well spanned rumali rotis,skewers being fanned ,the spicy aroma of kebabs being made on open charcoal flames ,the soft smoky smell that lingers in your nostrils,the slicing and dicing of fresh salad,onions chopped into rings and the chutney being made on stone ‘silbatta’ ,coriander,chillies and lemon grounded into a perfect mix. This is the heavenly sight of the Tunday Kababi’s open kitchen in Aminabad ,Lucknow.
Established in the year of 1905,this place has still not lost its charm and flavour.It has never ceased to amaze people.The city of Nawabs has yet another ace in its deck of foody cards.With numerous franchises across the nation,in fact some even around the globe,The original Tunday Kababi is the Kohinoor of its kabab kingdom.

A typical eatery with all the cooking,simmering,frying and brewing happening right in front of your eyes,attaining a seat here is a tough bargain.
A colossal menu that comprises of every Mughlai dish you could think of,presents before you a dilemma that is tough to tackle,let alone dismiss.
To choose between biryanis ,kormas,shorbas and kebabs is without a doubt a really tough call.But to ease that tensed nerve ,here is a suggestion,begin with the all time favorite and famous KABAB.
Galuati,seekh,shaami,kakori,pasinda and boti kabab.Yes THOSE are the types of kababs that you have to choose from.Though it totally depends upon what your personal choice of kabab is,yet for those who are treading on the Nawabi grounds of mughlai food for the first time,a personal favorite is the Galauati kabab.
This particular type of kabab is a favorite of a vast majority,hence in all possibility ,even the rarest of cases who are not fond of anything mughlai will develop a liking to the galauati ,the moment their tastebuds come in contact with the kabab.

What is so special about it?
Well now,getting into the details of WHAT MAKES IT SO SPECIAL,we begin with the preparation.Galauati kababs are made from mutton that is well beaten ,tender and juicy.They are then kneaded and rolled into soft lumpy round masses and then pressed down in a perfect circular shape on the ‘tava’ heated on charcoal flame.Flipped more than three times,the benefit of such rigorous cooking methodology will be uncovered as soon as your order arrives.The subtle smoky and spicey smell of crispy kababs is the most prominent of all sights in your plate.Taking the first bite would require you to break a portion of the soft rumali roti and as you pressure your finger on top of the kebab,the crispy crust of it breaks away ,paving way towards a soft ,juicy center. Precisely,this is the beauty of tunday ke kabab.Its not just a treat to the palate but a visual and olfactory treat as well.
Having made your first bite,the very moment you place it on your tongue,you would experience a subtle yet savory blast of flavours.The spices ,the way the mutton is marinated ,the smoky charcoal aroma,the freshness of the chutney and salad,all work together to conjure up the most fantastic of mughal food experiences.After the first,there is no stopping,you shall devour all the contents in your plate.
If your stomach still allows ,the butter chicken,Nahari mutton,Mughlai parantha,mutton curry and mutton biryani are also a must try.Neither too spicy nor too bland,maintaining the perfect balance of flavours the butter chicken and mutton gravy are also among the list of popular favorites.

The Mughlai parantha comes by as a surprise element. Clad in the spongy soft armor of flour made exterior with beautiful brown-1red spots bearing the sign of being well made,resides the core made up of mutton stuffed in every interstice of it.
This preparation is one beast of a dish that absolutely escalates the sensitivity of your tastebuds,catapulting you to the most sensuous of all palatial pleasures.The biryanis have a similar effect.Yet as stated earlier,the kababs are the show stealers .On the whole ,Tunday kababi offers you dishes that envelope your senses and make every bite an experience so indulgent that it leaves an everlasting mark on your memory.Each cell in your brain,stomach and tongue shall remember its delicious and delectable taste.Your olfactory nerves shall tingle at the mere thought of it,and the salivary glands shall water at the name of its dish.

Amazingly enough,an order for two people costs around Rs.250 or so and what is even more praiseworthy is just how filling this food is!As far as the hygiene,quality and validity of the praises showered are concerned,well it has been functional for over a hundred years,has numerous franchises and has a four and a half stars on Zomato,now that speaks volumes!A complete paisa vasool,each penny shelled out is justified by each bite you eat.Value for money,great taste,unforgettable experience and a delectable treat to the senses all under the same roof. The royal foody stroll in the fields of Nawabi Kababi would not have been possible without them!BON APETITE!

May 29, 2014
PANGS OF HUNGER :THE PARANTHA PARADISE

Beyond pizzas ,beyond sizzlers and yes way beyond every five star hotel’s food ,lies the PARANTHE WALI GALI in Chandni Chowk, Delhi.This city has a vast menu and a colossal buffet to satiate a foody’s taste buds,but one’s road to a finger licking dish is not complete in Delhi until and unless you venture into the scrumptious alley of Paranthas .

Every person that walks on the path of Chandni Chowk can easily point out the way to the Paranthe wali Gali.All you have to do is ask if your preferred way of exploring a new area is GPS free.be rest assured that the Paranthe wali Gali offers a lot more than just paranthas. Your first step in there ,and you will see sweet shops and eateries lined up offering you the Desi way of treating your palate and tummy.you name it and they have it.Gulab jamun ,Imarti,Jalebis ,Ras Gullas ,Mishti Doi ,Lassi, an unbelievable range of types of parathas ,whatever possible typical Delhi dish that you can name or think of is what will definitely make you hungrier than ever.
There is not just one eatery that will serve you a plate full of happiness but around dozens of such eateries ,situated in every nook and corner of that very place.

Beginning with the highlight of our foodie journey,that is ,parantha ,one would be absolutely amazed to see the types of paranthas available (even to an Indian ,let alone foreigners.!) .Well thought combinations of Paneer( Cottage cheese), Ghobi (cauliflower),Dal (pulses) ,mushroom ,Kashmiri,mirchi(chilly) and mix parantha are just a handful of the actual menu.These names are only the beginning of all things tasty.Enter any one eatery and you would see a framed photograph of some famous celebrity shaking hands with the cook.Guess we have no reason to doubt the taste and quality of any eatery.

Each of the available eatery is established since decades and is run by at least the third generation of the actual founder.At around 9’o clock in the morning you can visit this place throbbing with customers,the air a mix of orders being shouted out and the aroma of mouth watering food ,fresh pickle and chutney,topped off by the incense burning in a corner.
Having ordered your preferred choice of parantha,you will be served with a huge cabin plate filled with different types of pickles, syrups and chutneys .Aam(mango) pickle{sour and sweet} and chutney, nimbu (lemon) pickle{sour and sweet},hing ka achaar, Sonth ,mirchi(chilly) pickle etc are to name a few.
Within five to ten minutes ,the waiter arrives with the ordered parantha .Do not , at any cost be deceived or disappointed by the size of the parantha.not any bigger than a standard size quarter plate,it is well stuffed and cooked perfectly.regardless of its size,each bite melts into your mouth ,and even before you are able to finish half of that parantha,you will realize that it actually is quite filling.Not to forget the different varieties of appetizing raitas that they offer as well,along with plain,salted or sweet dahi.
Adding to the titillating aspect of your taste-buds,here comes lassi. A glass full of pure ,creamy lassi,be it sweet salted or mix would do justice to every gulp that you take .Who thought that such a non complicated dairy beverage could do wonders to the tongue and tummy.
After gorging on all that yummy food,it is never too late to enjoy something sweet,speaking of which,one would immediately find oneself in an identical state of a child in Charlie’s chocolate factory.Yes ,the treats are that amazing.
The mere sight of hot ,soft,spongy gulab jamuns being made in chashni(sugar syrup),the flawless design of crisp,juicy jalebis and imartis,the cool fragrance of ras gullas,would make space in your stomach in a mere matter of seconds.it takes a mere jiffy for each of these treats to envelope your taste-buds and catapult you to a savory sensation,that asks for more.For those who do not have Such a prominent sweet tooth can top there food with Bhalla Papdi and chaat,a place that serves you with the soft and crispy variety of all things that can be classified under the category of chaats and Gol Gappes.
You are going to return back home,stuffed like new year’s eve turkey ,happy, hail and hearty ,with a lingering taste of all that you ate.Never before would any memory of your’s had been as tasty as the one that you made in the Paranthe wali Gali.
It is obvious that not many of us enjoy the idea of street food and delicacies served by around the corner eateries,some of us might be sticklers for hygiene ,or simply that one might lack taste in desi food..Though it is worth the assurance and conviction,that one must visit the Paranthe wali gali ,at least once,and you are bound to be freed of any hesitation and hygiene issues that grasp your perspective otherwise.These eateries maintain good levels of hygiene,provide mineral water to drink and have freshly prepared stuffing .everything simmers,brews and cooks in plain sight.It is worth every penny that you spend and every step that you take.
So walk in to the paradise of Paranthas and numerous other street food items.

May 29, 2014
Sumptuous Salads

The word ‘salad’ comes from the French word ‘salade’ having the same meaning and from the Latin word ‘salata’ which means salty. In English, the word first appears in the 14^th century. The term ‘salad days’, meaning ‘days of youthful experience’, was first recorded by Shakespeare in 1606.

Salads are of different types, such as, Green Salad (only leafy vegetables used), Vegetable Salad (leafy or non leafy vegetables used along with non-vegetables), Bound Salad (often used as sandwich fillings. Salad examples- Egg salad, Tuna salad, etc), Fruit Salad (as the name suggests, they are made of fruits), Main Course Salad (a type of heavy salad. Example – Caesar salad, Cobb salad, Greek salad, etc.) and Dessert Salad (they are sweet. Example – Cookie salad, Pistachio salad, etc.).

Salads are highly nutritious and good for your health. Moreover, they are quite filling.

They are easy to make and they hardly take much time to be prepared. You can experiment with different textures, colours, flavours and prepare your salad as par to your taste bud.

A few delicious easy-to-make salads:

Chicken Caesar Salad with Herbs and Croutons

Time: 20 to 25 minutes

Serves: 6 to 8

Ingredients:

For dressing – ½ cup freshly grated Parmesan cheese, 8 anchovy fillets, 3 tbsp fresh lemon juice, 3 garlic cloves, 2 tbsp Dijon mustard, ¾ cup olive oil

For croutons and salad – 3 tbsp olive oil, 4 garlic cloves (minced), 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 3 ¾ inch thick country bread slices (crusts cut off, bread cut into ¾ inch cubes, 12 cups freshly grated Parmesan cheese, cracked black pepper

Method:

For dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

For croutons and salad:
Preheat oven to 325F. Heat 3 tablespoons of oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve (passing remaining dressing, Parmesan cheese and cracked black pepper separately).

Roasted Chicken Salad

Time: 1 hour 10 minutes

Serves: 10 to 15

Ingredients:

For the dressing – 1 cup mayonnaise, ¾ cup sour cream, ¼ cup extra virgin olive oil, 2 tbsp honey, salt, pepper

For the salad – 7 ½ pounds chicken breasts (boneless, skinless), salt, pepper, 2 pinches cayenne pepper, 1 tbsp lavender, 1 lemon (juiced), 3 cloves garlic ( minced), 2/3 cup sliced roasted almonds, 1 large onion (chopped), ½ bunch celery (chopped), herbs ( 2 tbsp chopped parsley leaves, 2 tbsp chives, 2 tbsp chopped tarragon leaves)

Method:

For the dressing – Mix all ingredients together.

For the salad – Preheat the oven to 400 F. Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon and garlic on chicken. Bake in preheated oven until golden brown. Let chicken cool and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing. Add the chicken. Mix. Serve.

Greek Tuna Salad

Time: 25 minutes

Serves: 6

Ingredients: 3 cans water packed tuna (unsalted and drained), 6 ½ ozs artichoke heart marin (drained and quartered), ½ cup kalamata (pitted, halved), 1/3 cup feta cheese crumbles, 2 tbsp minced garlic, ½ cups purple onion (sliced), 2 tbsp sherry vinegar, ¼ cup extra-virgin olive oil, ¾ tsp kosher salt, ½ tsp black ground pepper (fresh), ½ cup flat leaf parsley (chopped), 1 head butter lettuce

Method: Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.

Waldorf Salad

Time: 10 minutes

Serves: 2

Ingredients: ½ cup walnuts (chopped, slightly toasted), ½ cup celery (thinly sliced), ½ cup red seedless grapes (sliced), 1 sweet apple (cored and chopped), 3 tbsp mayonnaise, 1 tbsp fresh lemon juice, salt, pepper, lettuce

Method: In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add ½ tsp of salt, ¼ tsp of fresh ground pepper. Add the apple, celery, grapes and walnuts. Mix. Serve on a bed of fresh lettuce.

Broccoli and Feta Pasta Salad

Time: 50 minutes

Serves: 4

Ingredients: 1 pound tri-color pasta, 4 tablespoons extra-virgin olive oil (divided), 1 medium head broccoli (chopped into 1/2-inch florets),8 ounces feta cheese, 1 cup pitted Kalamata olives (roughly chopped), 1 tablespoon red wine vinegar, flaky salt, freshly-ground black pepper

Method: Cook the pasta in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta. Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.
Recipe and Image Courtesy – epicurious.com, yummly.com

May 29, 2014
Plan your Summer Cooking

Summer is here and so is the sickening heat. So, you need to start planning your summer cooking. I promise this will prove to be a boon later. You need a smart menu to get your way through. Jot down family meals which are simple, less time consuming, healthy and definitely not fussy.

Remember to drink loads of water throughout the day. This will help you get rehydrated and keep headaches at bay. The fitter you are the better. Since in summer it is quite hot most of the time, when you are shopping, shop at one go so you won’t have to keep going back. Always make a list before shopping. Be guided by your head, not your stomach. Learn to keep a well-stocked store cupboard and replace things as you use them. Store food in fridge and freezer – this way, you can make several meals in case of an emergency.

My Summer Collection –

Cheesy Scrambled Egg Croissants (Quick and simple yet incredibly mouth – watering)

[Good source of Calcium; Suitable for vegetarians; Not suitable for freezing]

Time: 7 minutes

Serves: 4

Ingredients: 8 large eggs, 100g grated cheddar, a splash of milk, chives, 4 large croissants, salt, pepper

Method: in a bowl whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in a small bunch snipped chives, then split open 4 croissants and put the scrambled eggs inside.

Spicy Crab Courgette Flowers (Courgette flowers are generally in season in summer. This is a must-have dish)

[Gluten free; Not suitable for freezing]

Time: 20 minutes

Serves: 5 (makes 10 flowers)

Ingredients: 100g fresh white crab meat, 1 red chilli (finely chopped), 1 tsp white wine vinegar, 1 tsp freshly chopped flat-leaf parsley, 10 baby courgettes with flowers, 1 tbsp olive oil

Method: Mix together the crabmeat, chilli, white wine vinegar, parsley and some seasoning. Carefully fill the courgette flowers with this mixture. Twist the top of each flower to make sure that no filling comes out when cooking. Don’t overfill them. Once you have stuffed all the flowers, heat the oil in a frying pan over medium heat and add the courgettes. Cook on all sides for about 6-7 minutes. Serve immediately.

Bang Bang Chicken with Sichuan Salad (A hit among friends and family)

[Good source of Folate; Not suitable for freezing]

Time: 1 hour 5 minutes

Serves: 4

Ingredients:

For the salad – 1 tsp Sichuan peppercorns, 1 large cucumber (peeled, deseeded and cut into matchsticks), 1 bunch spring onion (shredded), 1 tbsp sesame oil, juice ½ lime, handful chopped coriander

For the chicken – 1 kg pack chicken drumsticks or thighs, 1 tbsp olive oil, 1 tsp Chinese five-spice

For the sauce – 140 kg chunky peanut butter, 100ml low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp granulated sugar, 2 red chillies (deseeded and finely chopped)

Method: Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set Aside. Put the chicken in a bowl and rub in the oil and five- spice, leaving to marinate for an hour or use straight away. Cook on the barbeque, turning regularly, for about 35 to 40 minutes until the juices run clear. Whisk together all the ingredients for the sauce until smooth, adding water if needed. Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter.

Spinach with Raisins and Pine Nuts (easy to make and very healthy. You can use other nuts as well.)

[Suitable for vegetarians; Low fat; Gluten free; Not suitable for freezing]

Time: 15 minutes

Serves: 6

Ingredients: 2 tbsp olive oil, 2 rounded tbsp pine nuts, 2 rounded tbsp raisins, 500g baby spinach leaves, 2 tsp balsamic vinegar

Method: heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Tomato Tart (A Mediterranean-inspired elegant summer tomato tart. Dig in!)

[Suitable for vegetarians; not suitable for freezing]

Time: 1 hour 20 minutes

Serves: 4

Ingredients: 3 whole garlic bulbs, 2 tbsp olive oil, 375g block all-butter puff pastry, 1 ½ tbsp honey Dijon mustard, 325g cherry tomatoes (halved), 1 egg (beaten), 150g pack soft goat’s cheese, handful basil leaves

Method: Heat oven to 180C . Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool (this can be done the day before). Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into 14cm- diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1 cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork and then chill. Increase oven to 200C. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin inside down, and season well. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25 – 30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
Bean It Up!

Green Beans are popular among vegetarians as well as non vegetarians because of their high nutritional value. Beans are classified into Bush beans, Pole beans, Shell beans, Mottled beans, White beans, Yellow wax beans, Red or Kidney beans, Black beans and Pink beans.

Fresh green beans are a rich source of dietary fiber, vitamins (especially Vitamin A, Vitamin B6, Vitamin B1, Vitamin C, Vitamin K and Folates) and minerals (Calcium, Magnesium, Manganese Phosphorus, Zinc, Iron and Potassium). Moreover, they are low in calories and contain no saturated fats.

How to prepare beans before cooking?

Wash raw beans in cold water. Just before using, remove the strings and trim the ends.

Green beans can be used in grilled-salads, curries, soups, stews, stir fry (with rice) and be steamed with other vegetables. It tastes brilliant when mixed with butter, meat, seafood, nuts, mushrooms, leafy vegetables, cheese, etc. With anything and everything, it is good to go!

So, Bean It Up!

Bean Enchiladas

Time: 30 minutes

Serves: 4

Ingredients: 1 tsp olive oil, 2 onions (chopped), 280g carrots (grated), 2 – 3 tsp chilli powder, 2 x 400g cans chopped tomatoes, 2 x 400g cans pulses in water (drained), 6 small whole meal tortillas, 200g low-fat yogurt, 50g extra-mature cheddar cheese (finely grated)

Method: Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 minutes until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 minutes, stirring occasionally, until thickened. Remove from the heat and season well.Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board; fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few minutes until the top is golden and bubbling. Serve with a green salad.

Broad Bean Bruschetta

Time: 40 minutes

Serves: 4

Ingredients: 300g podded broad beans, 4 tbsp olive oil (plus extra for drizzing, juice 1 lemon, handful mint leaves, 4 slices rustic white bread, 1 garlic clove (peeled but left whole), 140g pecorino cheese (shaved with a peeler)

Method: Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again and then peel from their skins.Use a masher to roughly crush the beans with the olive oil and lemon juice and then stir through the mint. Season with salt and pepper to taste.Heat a griddle pan; toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.

Spanish Bean Stew

Time: 30 minutes

Serves: 4

Ingredients: 1 tbsp olive oil, 200g chorizo sausage (thickly sliced), 1 onion (chopped), 400g chicken thigh fillets (cubed), 1 tomato (roughly chopped), 410g can cannellini beans (drained), 1 large potato (cut into small cubes), 500ml hot chicken stock, 4 tbsp chopped parsley

Method: Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 minutes. Add the tomato and cook for a further 2-3 minutes until pulpy.Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 minutes until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

Fettuccine with Beans and Pancetta

Time: 15 minutes

Serves: 4

Ingredients: 100g pack smoked pancetta rashers, 350g fettuccine, 400g runner beans (trimmed and thickly sliced on the diagonal), 6 tbsp crème fraÎche, 15g pack chives (snipped), finely grates parmesan (optional)

Method: Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.When the water is boiling, add salt and the pasta to the pan and boil for 6 minutes. Tip in the beans, quickly return to the boil and cook for about 4 minutes more until both the pasta and beans are just tender.Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning and then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, a simple tomato salad and some crusty bread (optional).

Butter Bean

Time: 20 minutes

Serves: 4

Ingredients: 1 tbsp olive oil, 4 garlic cloves (crushed), 400g tin chopped tomatoes, 2 tsp sugar, 2 x 400g tins butter beans (rinsed and drained), small bunch basil (chopped)

Method: Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 minutes, then stir in the basil and serve.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
14 STEPS TO A PERFECT CARAMEL PUDDING

Imagine a scenario where you have to make something for the office pool in party,or a case where you really want to make a scrumptious dish to please your better half ,and if none of the above are your case,then a simple craving to eat something at home,to satiate that chronic sweet tooth of yours,here is a simple 14 step guide to making the perfect caramel pudding .Those tempted looks,the mouthwatering sight,the craving to devour the sublime looking pudding seated in some bakery’s show case refrigerator now wont be much of a big deal for you when you have the key to making a savory caramel pudding at home.

What You Need:
1)A pudding mold,or any vessel depending on the size ,shape and quantity of pudding that you wish to make.
2)A shallow vessel bigger than the pudding bowl for heating
3)Milk
4)Eggs
5)Cinnamon powder
6)Vanilla essence
7)Sugar
8)White butter (Optional)
9)A few slices of bread
10)Aluminum foil

Depending on the number of people you want to make the pudding for,the pudding can be of one egg as well.The key to do quantity based pudding preparation is 1:1:1 ratio of egg ,sugar and milk.i.e One egg to be mixed with one table spoon of sugar and one cup of milk.
Taking a pudding that is to be made for two,follow the given steps

1)Beginning with the caramel, take white butter (optional,as used for greasing only ) and heat it,sprinkle about a teaspoon of sugar on the base of the pudding mold/vessel.Heat the contents until you get a brown texture.
Note:If your choice of vessel is a Borosil bowl,then perform the above step in a steel/aluminum vessel and pour the contents while hot.

2)While the caramel cools down a bit,break two eggs and pour them in with two cups of milk and two table spoons of sugar in a mixy

3)Add to the above mixture about a pinch of cinnamon and 5-6 drops of Vanilla essence and churn the contents in the mixy,until fluffy

4)Once the contents of the mixy are fluffy and well churned ,pour them in the vessel containing caramel.Note:Do not fill it up to the rim of the bowl

5)Cover the upper surface of the pudding bowl with pieces of a slice of bread,and cover well with and aluminum foil.wrap it as tightly as you can.You wouldn’t want water seeping into your pudding!

6)Fill the shallow vessel with water and place the pudding bowl in it. Water level should be such that it is about an inch below the rim of the pudding bowl.Shallower the vessel better the heating will be.

7)Place a plate on top of the aluminum foil covered pudding bowl and place a heavy object on top of the plate.Place another plate to cover the entire ensemble.

8)Heat the entire ensemble on gas flame.once the water in the shallow vessel begins to boil,slow down the gas flame and wait for at least 15-20 minutes for the pudding to be well done.

9)Turn off the gas once the estimated time is crossed.Carefully lift the lid of the pudding bowl,take a toothpick and insert it in the middle of the pudding.If the pudding sticks to the toothpick surface then reheat for about 10 minutes else you re now ready to refrigerate the pudding.You can also use the back of a spoon to check whether the pudding is done or not.

10)Let the pudding bowl reach a normal temperature and after 10 minutes or so you can refrigerate the pudding for about an hour or more.

Now comes the part where you are going to plate the pudding.For which you must follow the given steps:
11)Now here comes the tricky step.Take a knife(preferably sharp),and neatly run it along the inside (periphery)of the pudding bowl.Be careful that you must not ruin the shape of the pudding or slash its sides.

12)Place the plate on which you wish to serve the pudding on top of the pudding bowl such that the serving side of the plate must face downward towards the pudding.

13)Gently turn the bowl and plate upside down,(i.e the plate is now placed as it would be while serving and the bowl’s opening is facing downwards).

14)Tap the base of the pudding bowl gently and carefully lift up the bowl from the plate,and viola! A soft ,mouthwatering pudding is sitting on top of the plate.

For further processes of presentation,in case you are making it for some occasion,you can make extra caramel after the plating and pour it on the side of the serving dish to decorate.A clover or two of basil or mint leaves can also enhance the look(remember that’s just for the appearance and not for consumption!).

The best part about this particular pudding is the simple 1:1:1 ratio of milk,sugar and eggs that will enable you to make pudding for larger quantities very easily.Vanilla essence and cinnamon can be added till about a tea spoon or two for bigger puddings.Moreover you can choose any vessel for the choice of shape.Borosil bowls can also be used due to their high endurance to heat ,though caramel must be made in an aluminum or steel vessel and then poured into the Borosil bowl.Hence pudding molds and steel/aluminum utensils save the task of converting the caramel and enable in making the pudding of various shapes and sizes as well.
Having done a tremendous job ,you deserve a good serving of your own pudding.Treat yourself after such hard work! BON APPETITE !!

May 29, 2014