Month: May 2014

A Dinner at Kenyan Shore of Lake Victoria

Well, if you had expected this piece of writing to talk about the restaurants alongside the shore of Lake Victoria, then you might be getting wrong!! Kenya, one of the major hubs for tourism sport and wildlife safaris in Africa, is well known for its exotic culture and lifestyle. However it may turn out to one’s dismay to know that none of the restaurants in Kenya serve its traditional dishes. To taste them, you would have to visit the local Kikuyu, Abaluhya and Luo tribes. If that sounds too difficult a task, then here’s the easy way – learn the recipe and DIY….. Now that sounds exciting, doesn’t it – an evening dinner prepared by yourself at the lakeshore!!

A traditional Kenyan dinner can be separated into two menus – one with the Irio as the main course, and the other with the Ugali as the main course. The first menu is as follows –

The starter, The Oyster Mombasa

Steak and Irio with sauce dishes and salad relish

The dessert, Coupe Mt. Kenya

Kenyan tea or coffee

The second menu also called the Abaluhya menu has the Ugali as the main dish with the Maziwa Ya Kuganda (sour skimmed milk) as the dessert. Here’s how each of these recipes are made:

THE OYSTER MOMBASA

Ingredients:

3 dozen oysters (smallest available)

Wine garlic sauce:

½ cup melted butter

4 cloves garlic, finely minced

1 cup Chablis (French white wine)

4 tbsp chopped parsley

1 tsp salt

1 tsp freshly ground pepper

Few drops Tabasco (hot sauce made from Tabasco peppers, vinegar and salt)

Method of preparation:

Open 32 small oysters, leave them on the half shell and place on baking sheets.

To prepare wine garlic sauce, combine melted butter, minced garlic, Chablis wine, chopped parsley, salt, pepper and Tabasco sauce.

Ladle half of the above sauce on each of the oysters.

Bake at 350’F for 6 to 8 minutes.

Ladle the remaining sauce over the oysters again.

Serve immediately with lemon wedges.

STEAK AND IRIO

Method of preparation

Drain peas and measure the liquid.

Put the peas through a vegetable mill or sieve to make a puree.

Drain kernel corn and add the liquid to that of the peas.

In a 2-quart saucepan:

Prepare 4 cups instant mashed potatoes following package directions and using the vegetable liquors as part of the required liquid.

Add 3 tbsp butter, 1 tsp salt and ¼ tsp pepper.

Blend the puree of peas into the mashed potatoes until a smooth green color results.

Fold in the drained kernel corn.

The consistency should be that of firm mashed potatoes.

The Steak:

In a large skillet:

Cut 3 lbs fillet mignon (or any steak) in 2 x 1/2 x 1/2-inch strips.

Sauté in 4 tsp margarine oil until lightly browned.

Remove the steak from the skillet.

Blend in 6 tbsp flour to make a roux.

Add 2 cups onion soup made from a packaged mix and cook to medium-sauce consistency.

Correct the Seasoning with salt, pepper, and a little Tabasco.

Return the steak to the sauce.

Make a large mound (about 1 cup) of Irio in center of dinner plate.

Form a hole in the center about 2 inches in diameter.

Fill the hole with 1/2 cup of the sautéed steak and gravy.

Smooth around edges of the Irio so it looks like a volcano.

EAST AFRICAN SALAD RELISH

Method of preparation

Combine 2 cups cabbage, finely shredded with ½ cup carrots in very, very thin slices, ½ cup sweet onions (Bermuda or Spanish or scallions), and ½ cup green pepper in fine strips.

Fluff the mixture up.

Fill small sauce dishes, allowing about 1/3 cup per person.

COUPE MOUNT KENYA

Method of preparation

Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it does not have the same zing.

Mash 4 or 5 ripe mangoes, peeled and pitted. There should be 2 cups.

Whip 1 cup heavy cream with ½ cup sugar until stiff.

In a bowl, combine 2 cups mashed mangoes, 2 tbsp lemon peel cut in tiny ribbons, ½ cup condensed milk, and ½ tsp salt.

Fold in the whipped cream.

Pour into freezer trays or a 6-cup mold and freeze.

PINEAPPLE RUM SAUCE

In a 1-quart sauce pan,

Simmer 1 cup pineapple juice (canned) and 1 cup sugar until it dissolves and syrup is formed.

Add 1/2 cup white rum. Let to cool.

In a 2-quart bowl:

Cut 3 cups fresh pineapple in ½ inch dice.

Pour the Pineapple Rum Sauce over the pineapple.

Marinate for several hours.

Place 1 scoop mango ice cream in a wine glass.

Top with pineapple rum mixture

Garnish with 1 tbsp pistachio nuts, coarsely chopped.

UGALI

Measure and bring to boil 4 cups of water in the saucepan.

Add the corn flour slowly while stirring with a wooden cooking utensil. This can involve a 10 to 20 minute process of slowly adding cornmeal and stirring, then adding more as needed.

Continue adding corn flour while still stirring to a thickened consistency. Use the cooking utensil frequently as the dough thickens.

Cook to a desired texture. The texture is usually thicker than mashed potatoes and is best cooked until the dough pulls from the side of the pot. Take care, as it can be very hot.

Turn the cooked ugali onto a serving plate. Use a wooden spoon to transfer it.

With its beautiful rock-lined shore and sparkling lake view, an evening meal at Lake Victoria should not be missed from your list of to-dos while holidaying in Kenya!

(Recipe sources from http://www.africa.upenn.edu)

May 18, 2014
Breaking the Myth: How to Make Indian Cooking Healthy
What is the first thing that comes to your mind when you think of Indian cooking? Hot, spicy, rich? Yet your taste buds respond to Indian food like nothing else. An Indian who can pass on a stack of ridiculously good Aloo Paranthas in favour of a Caesar salad would be difficult to come by. So what do you do? Shrug and accept the compromise on health as an inevitability of Indian living? Or coerce yourself to develop a liking for healthier, relatively bland continental food made with ingredients that are not only difficult to source but also burn a hole in your pocket? We have good news for you: you need do either.

Today, Indian chefs and food enthusiasts the world over are endeavouring to break the one myth that has always been associated with Indian cuisine: Indian food is unhealthy. True, we like our Butter Chicken, ghee laden Naans, and spicy curries, but to dismiss Indian food as inherently unhealthy is not really justified. Indian cuisine has evolved in response to the diverse climatic conditions of our subcontinent, ranging from tropical to alpine, which has resulted in the availability of a broad spectrum of ingredients that are potentially packed with vitamins and fibre, while the array of vegetarian choices available provides low saturated fat options, as long as they are cooked without the lashings of clarified butter and cream so favoured in the restaurant versions of Indian dishes. To help you discover the sheer delight that is wholesome Indian cooking, we have here a few basic tips and tricks:

Swap your staples:

Simple changes like opting for wholemeal flour instead of plain flour when making chapatis or paranthas and swapping white rice for brown Basmati rice can go a long way towards balancing your daily carbohydrate intake.

Watch the oil:

Avoid cooking in ghee or butter as far as possible. Try using sunflower, rapeseed, and olive oils instead. You will be surprised at how well they work with spices. However, bear in mind that olive oil has great health benefits but should only be used for stir-frying or pan-frying, when just a small splash is needed. It is not recommended for deep-frying when a large quantity of oil is required. Using non-stick cookware can help you limit the use of oil.

Free yourself from frying:

Avoid frying wherever possible. Grill, boil, steam, roast, and bake instead. Tandoori grilling is a great way to cook. It requires minimal or no oil and the intense heat cooks the food quickly, sealing in all the nutrients.

Cut down on the cream:

While coconut milk and cream are not without their health benefits, the fat content is usually above levels recommended for daily consumption. For adding richness to a dish, try using skimmed milk, cashew nut paste, or poppy seed paste instead of the regular coconut milk or cream. For bases, opt for low-fat yogurt or tomato sauces rather than cheese-based ones. Use margarine instead of butter.

Be Ingredient-Wise:

Indian cooking offers a wide choice of ingredients. Go for lots of greens and healthy legumes such as sprouted beans and lentils. Privilege chicken or seafood over red meats.

Know your spices:

Whether it is the instant heat of chilli or the slow mellow burn of ginger, spices feature prominently in almost all kinds of Indian cooking. As such it is a good idea to know about the properties of the spices you use every day. We have here a list of spices that pack health benefits for you when used in moderation:
- Garlic has been shown to lower cholesterol, have antibiotic properties, assist in the removal of excess mucus, and stop platelets in blood from sticking together and creating blockages. It is also effective against fungal, yeast, bacterial, and viral infections.
- Turmeric is a digestive aid, an analgesic, an antiseptic, and an anti-inflammatory agent. It also a potential cancer deterrent.
- Cumin seeds, which are often ground for cooking, aid digestion and also relieve flatulence, stomach cramps, and diarrhoea.
- Coriander has been tested to have aphrodisiac properties. It helps ease migraines and intestinal complaints.
- Ginger has been proven through clinical trials to be effective against nausea. It can potentially treat indigestion and flatulence.
- Chilli is known to relieve pain and aid blood circulation. It is also suggested that the heat stimulates the body to produce endorphins which not only speed up metabolism but could be a contributory factor to our enjoyment of a good curry: the ‘high’ produced is addictive!
Above all, know that healthy eating is a matter of choice. Like all other cuisines, Indian cuisine too comes with its healthy and unhealthy options. It is important to choose right. Opt for Papad instead of Samosa, Chicken Tikka instead of Korma, curries with a vegetable or dal base instead of curries made with coconut milk cream, cauliflower lightly fried with peas and tomatoes instead of Pakora, Matar Pulao instead of Palak Paneer, steamed rice instead of sauced rice, chapati or plain Naan instead fried or stuffed breads, and so on. Be smart, be resourceful, be informed. Enjoy your adventure in the kitchen. Go, taste India!
May 18, 2014
Famous Indian Desserts

It is a custom, or you might call it a tradition or an etiquette or whatever it may be, to finish a meal with a dessert. This is especially applicable if one is feasting at a wedding, or if one is having dinner at restaurant. If the dinner is at a friend’s or relative’s place, it is mandatory that a dessert be there as a part of the meal. Desserts are liked by everyone, and nowadays to satisfy the needs of a diabetics taste, ‘sugarless’ desserts are available. We, Indians, have mastered the art of dessert making, and the Wikipedia page shows a variety of Indian desserts to be chosen from.

Kheer/Payasam

This is one of the desserts which are prepared widely throughout India. It is basically thickened milk, with the addition of rice, sago and vermicilli. Thickener is added for extra taste and density. Spices such as saffron, cardamom and clove are added to enhance the flavor of the Kheer. In South India, Kheer is known as Payasam, and the same procedure is usually followed. An added addition to South Indian Kheer is that they sometimes employ the use of jaggery instead of milk, since jaggery is considered as the best offering for deities.

Basundi

Another milk sweet (and one of my favorites), this takes a lot of time for preparation. One should constantly heat the milk until it gets thickened. Thickeners are not usually used because that would result in the loss of taste of milk, and this is the main reason why it takes so much time. This constant thickening results in the formation on malai, the milk fat. Sugar is added at regular intervals, and it is best served chill with almonds, pista, etc. This rich milk dish is available even in South India nowadays.

Carrot Halwa

Another sweet which isn’t concentrated in a particular region but is famous throughout India, this is prepared from carrots, as the name suggests. Grated carrot is boil to softness and milk and sugar are added accordingly. This is an easy-to-make sweet, and variations include people consuming Carrot Halwa with vanilla ice-cream, if available. Carrot Halwa is topped with various dry nuts as dressing and for better taste.

Gulab Jamun

A famous sweet, again, Gulab Jamun is loved by both adults and kids. Gulab Jamun reminds us about the famous MTR Gulab Jamun ad, with the kid hogging Gulab Jamun, while revealing the secret of his ‘winning’, for which the mother has prepared the Gulab Jamun. Gulab Jamun are basically small dumplings of milk solids and maida dipped in sugar syrup flavored with cardamom and rose water. Just like carrot halwa, this is also eaten with ice-cream, most preferably vanilla or butterscotch.

Pathir Pheni

Pathir Pheni is an exclusive South Indian dessert. Pathir Pheni is either a vermicilli or maida discs, and sweetened thick milk is poured over for enhancing the sweetness. It sure is a messy eat, but it is extremely delicious. Made only during rare occasions, since the making of the vermicilli discs are difficult, this is a must try at South Indian restaurants just to know how it really is like.

Rasagulla

An authentic Bengali sweet made only with milk solids, and dipped in sugar syrup, this is a favorite among many, and dessert is very famous. Despite being exclusively Bengali, it is available everywhere, either in preservative cans or by being prepared by cooks who mastered the are of making Rasagulla sell them all over India.

Kulfi

Another favorite dessert favored by many, Kulfi is based from Punjab. It is frozen milk, sweetened and garnished with saffron, nuts and initially sold on sticks like popsicles. Sometimes they are even sold in earthen pots which enhances the flavour of the sweet. Nowadays, there are various flavors of Kulfi available, like the chocolate, gulkhand etc. Kulfi reminds us of a the summer nights when bells rung outside our homes and shouts of ‘Kulfi! Kulfi!’ fills our ears.

Lassi

Yet another delicacy from Punjab, and prepared in every household in India, it very easy to make, delicious and healthy. Made from curd, by beating it and adding sugar, topping it with cut nuts, this is best when drunk in the summer. There are many variations in Lassi, the most famous being the Mango Lassi.

Go ahead and experiment with this non-exhaustive list of desserts this summer!

May 18, 2014
The Flavor of Marina

The Marina beach in Chennai is one of the prime tourist destinations for anyone who visits Chennai, the capital city of Tamil Nadu. The beach boasts of a coastline which can rival any of the top beaches and is often called as the “World’s second longest beach”. The place is famous for its stone statues and people who visit Chennai never miss going to this beach. But for the people of Chennai, the Marina Beach reminds of the innumerable kiosks which include the children’s favorite ice cream shops, the famous “bhajji kadai’s” and of course who can forget the cheap, yet tasty fast foods! The Marina Beach offers some of the tastiest yet affordable food in Chennai.

The choice of cuisine is exceptional and almost unbelievable when you look at the price and size of these shops. The Marina offers food at all prices for all seasons.

The Typical Chennai Humid Day

The Chennai weather can be really cruel during summers because of scorching heat and the beach offers a pleasant change during evening’s .It is the most popular place for evening walks and jogs. The people who visit the beach during summer evenings crave for the sugarcane juice which is definitely Marina’s favorite drink. The sugarcane juice is made from fresh sugarcanes as and when they are ordered and they don’t use any essence. The fresh sugarcane juice gives a real pleasurable feeling and at a maximum cost of Rs.10-15 it is certainly a bargain.

The other thing to look out for is the little ice-cream shops on wheels which line up the service road adjoining the beach. These ice cream shops are the hotspots for all the love-birds and family alike. There are various outlets which offer ice creams but “Kwality Walls” is certainly the most preferred choice. The Choco-bar ice-creams and Cornetto are worth a try and the premium “Magnum” range of ice-creams is a feast for any ice-cream lover.

Another life saver on hot afternoons is the freshly cut watermelons. They satisfy your taste buds and also manage to quench your thirst! A real “double dhamaka” I should say!

The Occasional Cool Days

There are days when the weather God’s show some mercy and Chennai has a relatively cooler climate. The Marina offers its classic “filter kaapi” for a true chennaite who loves his coffee. This is not the best coffee you will have in town but certainly good enough on a pleasant evening and the best thing is that “filter kaapi” can be bought from wherever you are sitting as these “coffee-wallahs” walk around the beach selling their coffee and you are saved from the trouble of walking a long distance to buy them. Watching the sea sipping on your coffee on a pleasant evening is a real kick!

If watermelons are for hotter days then definitely cut green mangoes with chilly powder and salt is the perfect way to cap off a pleasant evening. The sour sweet fruit tickles your tongue and can make you yearn for it all the more!

Food for Every Season

There are certain foods though which actually define your day at the Marina and they don’t have any particular season or time. You haven’t seen the best of Marina if you haven’t tasted the “beach bhajji”. There are various joints and several food chains which offer “bhajji” in the city but the “bhajji” you get in the beach is definitely the best. The “bhajji” consists of chopped vegetables incorporated into a dough made from rice and gram flour, spices, and sometimes herbs, then fried until golden. The “chilly bhajji” and “onion bhajji” are certainly the favorite among foodies at the beach.

The other favorite of people who visit the beach often is the “sundal”. It is a familiar sight to see young boys from the nearby fishermen areas who go to schools in the morning sell tasty “sundals” in the evening. The “sundal” like “bhajji” is definitely a specialty of Marina and “beach sundals” definitely taste better than even some of the home-made ones. The “maanga sundal” and “pattani sundal” are something to savor from your visit to the beach.

Finally, the “Marina Fast-Foods” which are merely 10X10 feet shops which get exceptional crowds especially during the evenings. They offer complete dinners at exceptionally low prices and are a must try for any foodie who visits the Marina. These shops offer everything from Chinese to Thai to North Indian foods. They offer starters like Chilly Paneer and Chicken varieties like Chicken 65, Chilly Chicken and some exclusive Chinese starters like Dragon Chicken, Pepper Chicken are a hit with youngsters who are the main targets for these fast food kiosks.

Hygiene Concerns

The beach food for all its variety and affordability has always been scorned upon by people because of its obvious hygiene issues. There have been several questions which have been raised about the hygiene and sub-standard products which have been used in preparing these foods, especially the oil used for making “bhajjis” and vessels used for making the food. But the shopkeepers have realized these concerns and have started using standard products and are quite open to suggestions made by customers. Though the hygiene issues are not completely forgotten the people are starting to open their mind to these kiosks after these assurances.

In spite of all these issues, one cannot deny the fact that these food outlets are an integral part of the Marina beach and they deserve to be so, after all “No place is a good place, if it can’t offer you good food!”

May 18, 2014
Make A Subway Sandwich In 9 Easy Steps
We bake our own breads! Where have you read that claim before? Yes, you got it! Subway. It is a multinational, franchise-based sandwich (primarily) store that appeals to one’s appetite. Not only that, it makes the nutritionist in us somersault with joy, as we realize that it’s healthy. The amount of veggies that a subway sandwich has is surely good for one’s diet. Ever realized how those veggies felt cold even after microwaving the sandwich? Well, they do cut them up in advance, so you don’t have to wait for long to get your order. Subway allegedly mixes an element used to make rubbers – azodicarbonamide, in its bread. So, how do you get a fresh subway sandwich? It is time to make a subway sandwich in 9 easy steps. Promise! Wear your cooking-hat and start away.

1. For the loaf of bread

Subway offers a delightful variety of breads to choose from – Parmesan Oregano (recommended flavor) to multigrain (wholesome). Then there’s Honey Oat, Italian, Hearty Italian. Which bread would you take? Head out to the Bakery next to your home and demand a French Loaf (maybe sesame flavoured) or a Garlic Loaf. Be creative! Pick something that feels soft and smells heavenly. Well, you can’t pick out the size anymore because they come in a foot long size. You’ll have to do away with the popular innuendo – 6 or 12 inches? Things we do for the love of bread!

2. Choose your cheese

Ideally, a Cheddar Cheese Slice – a tad bit springy and just about salty would go best with a sandwich, but then one is free to experiment. Mozzarella is recommended only if you are going to microwave afterward, whereas Parmesan or Romano will be a bit hard. Slice your cheese up, place it before you have to ask anyone who moved your cheese!

3. Go veggies shopping

Yes, yes! We have all seen our mums bargain with the subzi-waala . We have also seen them carry tones of veggies from the supermarket like some superwoman. It’s time to go shopping! Make a list of the veggies you like. Tomatoes, onions, lettuce or cabbage leaves, cucumber, etc. Feeling a bit adventurous? You might consider carrots, potatoes or beat roots (not the usual subway veggies!). Get the bottled versions of jalapeno, pickles, olives. Want to make it colourful? Add bell-peppers – green, red and yellow. So yes, you can add any veggie to your liking but remember that it’s a sandwich, so don’t go on about adding okra.

4. Cut ‘em up

Before we proceed, wash the veggies thoroughly with tap water. The lettuce leaves are to be shredded. The tomatoes, onions, cucumbers are to be sliced. The bell-peppers are to be cut in thin, long strips. The bottled variety of veggies will come diced/sliced. The shape of the veggies matters as much as the taste. It has got to be perfect to the last detail!

5. Extra dollop of deliciousness

This is a tricky bit, because you have got to know what your taste buds yearn for. Would you like cubes of chicken or cottage cheese? Whatever be your call, marinate it with schezwan sauce. You may use any one of the spicy sauces – red chilly, green chilly, pizza sauce. Keep aside for 30 minutes. Now, sauté the cubes in two tablespoons of olive oil at a high flame for about 2 minutes. Add a tablespoon of sauce, stir it well for next 3 minutes. Don’t mash the soft cubes while you’re at it. Let it cool for a while.

6. Assemble
- Cut the loaf into half.
- Spread a coat of butter.
- Spread the cheese slices.
- Arrange the shredded and sliced veggies. Add the strips. In that order.
- Add the cubes of chicken/paneer. [Shouldn’t be hot]
Looks yum, right? Wait! We got work to do! Three more steps before you devour the healthy sandwich you made.

7. Make it “saucy”

As in, add the salad dressings/sauces. The thick white sauce- mayonnaise would enhance the taste by its creamy texture. Mustard has a tangy flavor which lasts a while, so remember to add just a wee amount of it. Add the Southwest, for a typical sandwich dressing. You might consider sweet onion or honey mustard to add a tinge of sweetness. No one can tell you which sauce to put. Let it be your secret ingredient.

8. Be a Master/Mistress of Spices

Want to spice your sandwich up? Add chilli flakes, oregano and just a pinch of black pepper powder. You might consider adding Italian herbs (not recommended) if you are truly in mood of an experiment – no matter the result. Meanwhile, stick to the pepper!

9. Heat it up! Eat it up!

Some people tend to microwave the bread before they assemble the sandwich but it’s better to do it after the whole thing is a step away from being gobbled up. This way it won’t taste utterly raw or over cooked but just about right. Butter up the outer sides. Microwave it for about 45 seconds. Your other option could be, heat it in a covered pan for 30 seconds. Here is our sandwich! Okay. Fine! Here is YOUR sandwich! Happy eating!
May 18, 2014
Fast and Smart: How to Pick Healthier Fast Food Options

Remember that day back in school when, while walking down the street with your mum, you had suggested that you be allowed to snack on a McChicken burger and skip the daal-chawal waiting at home? Mum had probably responded with a firm “NO”. Yes, fast food is unhealthy. That’s possibly one of the most repeated of the lessons we learn as kids. Yet, it comes with its own attractions: prompt dine-in service, speedy home deliveries, affordable and great-tasting options on the menu, etc. Given the sheer convenience, it is often only too easy to compromise with your conscience (and maybe, an expanding waistline) and find yourself at your nearest McDonald’s or Domino’s outlet. So what do you do then? The solution is simple: pick your fast food smartly.

Thankfully, smart fast food eating is not the myth you may think it is. With growing global concern over obesity and heart diseases ensuing from unhealthy eating, fast food chains the world over are making an effort to include healthier options in their menus. Besides, there are ways to make sure that that occasional treat at a fast food restaurant does not turn into the unhealthy grease fest that it has every potential to be. Here are a few simple tips:

Downsize your portion:

Super-sized portions of fast food usually cost you only a little extra: they are marketed as “value for money meals”. But while they may gratify your economic mind, they can pack a whopping nutritional blow to your body. Research shows that larger the serving in front of us, the more food we tend to eat even beyond satiation. Bear in mind: double the portion equals double the calories. If you’re almost principally opposed to passing on a meal deal, you could try splitting the large portion with a friend.

Design your own meal:

Choosing your own meal constituents gives you the opportunity of keeping the calories, sodium, and fat content in check, while boosting the fibre content. Opt for made-to-order fast food options, wherever possible. Ask for whole grain breads, buns, wraps, and pizza crusts. When choosing your fillings or toppings, try to include plenty of fresh vegetables, fruit, and legumes (dried beans, lentils, and peas). Privilege leaner fresh cooked meats such as roast beef, chicken, or turkey breast. Avoid processed deli meats such as salami and bologna. Choose low-fat milk products: steer clear of the extra cheese option.

Watch the “extras”:

Those little “extras” like salad dressings, sandwich sauces, mayo, spreads, and gravies that you add to your meal to indulge your taste buds can infuse your meal with more fat, calories, and salt than you had bargained for. Opt for lower-fat condiments such as ketchup, salsa, mustard, and relish. However, use them sparingly, since even these condiments have higher sodium content than recommended levels. Make it a point to ask for the “extras” on the side rather than a huge dollop on top, so that you can use small amounts as and when required.

Be salad savvy:

Salads are popularly hailed as healthy meal options. But beware: not all salads are equally, or even necessarily, healthy. For instance, a chicken Caesar salad laden with mayo can have about as many calories and as much fat as a deep fried chicken sandwich. When ordering your salad, go for leafy green ones. Religiously skip the croutons, bacon bits and fried noodles or tortillas; they are heavy on fat, calories, and sodium, while offering few good-for-you nutrients.

Drink Smart:

If you’re thirsty after a meal, there is nothing like water. If you want a filling beverage, skimmed milk is a great choice. Virgin fruit juices are a healthy beverage option, though not readily available. Try to avoid aerated drinks as far as possible. If you are craving a sugary drink, order the smallest size; a large glass can contain as many calories as a whole meal. In fact, milkshakes often contain more calories than most other items on the menu. Adding flavoured syrups or whipped cream to your beverage may increase its calorie content by 200-300. Adding milk instead of cream to your tea or coffee is a healthier choice.

Be Dessert-Wise:

When it comes to desserts think fresh and light. Fresh fruit, plain frozen yogurts, and sorbet are healthier options than ice cream and cakes. When in the mood to indulge your sweet tooth, watch your portions. Some large cookies may contain as many as 400 or more calories. An acceptable compromise might be to order one dessert and ask for many spoons to share with friends or family.

Don’t compromise on your breakfast basics:

We know how tempting it might be to quickly grab a McEgg burger during those rushed mornings, but it is important to remember that breakfast is your most important meal. You depend on your breakfast choices to give you the energy and nutrients you need through the day. Opt for oatmeal, fruit, yogurt, or whole grain bagels with peanut butter. Limit high fat options like doughnuts, pastries, muffins, croissants, bacon, sausages, and fried hash browns.

Fetch your Facts:

Make an informed choice. Before placing your order at a restaurant, ask for the nutrition profile of the meal ordered. Compare the percentages of calories, fat, sodium, sugar, fibre, and key nutrients – you may be surprised.

These quick tips should help make your occasional fast food experience healthier. Above all, remember that healthy eating is a matter of balancing your food choices over time. So if you overindulge at one meal, remember to compensate by eating wholesome, healthy food at your next meal.

May 18, 2014
Mock Meat – Eating for the Newly Vegan
If you are recently vegan, congratulations! Mother Earth will thank you, and so will all the animals that would have otherwise ended up on your platter or been tortured in high-temperature cells to provide you with your daily egg or glass of milk. Besides, you have made an excellent choice for your health: a vegan diet goes a long way in reducing risks of chronic degenerative disorders such as obesity, corollary artery disease, high blood pressure, diabetes, and cancers of the colon, the prostate, the stomach, the esophagus, and the breasts.

Given the benefits, making the transition is not really the ordeal it might appear to be to the hard-core meat-eater. With a large number of people the world over looking to veganism as an ethical and responsible way of living, a multitude of vegan products and places have sprung up to cater to this audience. Whether you are navigating through the aisles of your local supermarket or walking down the street during your lunch break, finding great-tasting and healthy vegan food is a breeze. If you are eating out, almost all restaurants have great selections of vegan options on their menus. For inspiration in the kitchen, you need look no further than the internet or your local bookstore for ideas on how to create mouth-watering vegan masterpieces.

We are sure veganism has been spiritually fulfilling for you so far. But what about those times when you have an intense meat craving? You wake up one morning and the usually dormant carnivore in you is insatiable. Would you give in? Or would you compromise with your taste buds? Thankfully, you don’t have to do either. With a range of mock-meats, nondairy cheeses/butters, and faux poultry products available in the market today, there is a way to fool your mouth into thinking that it’s getting its share of “non-vegetarian” delight, while your conscience remains spotless. A little bit of creativity is all you need! To help you get started, we have furnished here a few easy recipes that should help indulge your inner non-vegetarian.

BREAKFAST: Mock Sausage

Requirements:
- 1 ½ cups boiling water
- 2 tbsp. soy sauce
- 1 cup dry textured vegetable protein granules
- 1 ½ cups mashed firm tofu
- 2 tsp. crumbled sage leaves
- 1 tsp. marjoram
- ½ tsp. garlic granules
- 1 ½ tsp. onion power
- ½ tsp. thyme
- ½ tsp. salt
- ½ tsp. red pepper flakes
- Black pepper to taste
- ½ cup unbleached flour
Procedure:

Pour the water and the soy sauce over the textured vegetable protein in a bowl. Let it soften. Next, add all the other ingredients, spare the flour, and mix well. Once the mixture is cool, add the flour and mix well again. Now shape the mixture into 10 patties or 20 small “sausage links”. In a lightly oiled heavy frying pan, steam-fry the patties/sausage links in two batches over medium heat, covered, for at least 20 minutes, until firm and brown. Your mock-sausages are ready to eat. You can also refrigerate them for later consumption. To reheat, simply place in a covered, lightly oiled skillet with a few tablespoons of water and cook over high heat until the water evaporates.

LUNCH: ‘Chicken’ with Artichokes and Olives

Requirements

(makes 6 – 8 servings)
- 3 tbsp. flour
- 3 tbsp. quick-cooking tapioca
- 1 ¼ cups vegetable broth
- 8 oz. frozen artichokes hearts
- ½ cup chopped white onion
- 3-4 oz. sliced olives
- 2 tsp. curry powder
- ¾ tsp. dried thyme, crushed
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 ½ lbs. (about ½ kg) faux chicken, shredded (try brands like Beyond Meat or Morningstar Farms)
Procedure:

In a bowl, whisk together the flour, tapioca, and broth. Add the mushrooms, tomatoes, artichoke hearts, onions, olives, and faux chicken. Stir in the curry powder, thyme, salt, and pepper. Cover and cook on high until soft and blended (estimated time of cooking: about 90 minutes). Serve with hot steamed rice.

DINNER: Veggie ‘Chicken’ Salad in Pita Pockets

Requirements:

(makes 3-4 servings)
- 1 ½ lbs. faux chicken
- 1 small jar of veggie mayo
- Pickles, diced
- Jalapenos, sliced
- Mushroom, diced
- 1 tomato, chopped
- A few leaves of lettuce
- 1 onion, sliced
- Black pepper to taste
- ½ tsp. salt (optional)
- 6-8 pita pocket shells
Procedure:

Cut the faux chicken into small pieces. Combine the pickles, jalapenos, mushroom, lettuce, tomato, onion, (or any other vegetable/fruit of your choice). Add some mayo and mix well. Lightly sprinkle with pepper and salt. Let the salad mixture stand for about 10 to 15 minutes. Next, fill the pita pockets with the mixture and serve cold.

DESSERT: Cherry Cheese Cake

Requirements:

(makes 8 servings)
- 2-8 oz. containers plain, nondairy cream cheese, softened (Try Tofutti for brand)
- 1 cup sugar
- Juice of 1 Lemon
- A dash of vanilla
- 1 graham cracker crust
- 1 can cherry pie filling
Procedure:

Preheat the oven to 350°F. Mix the nondairy cream cheese, sugar, lemon juice, and vanilla, and pour into the graham cracker crust. Bake until the top layer is golden (estimated time: about 60 minutes). Refrigerate overnight. Spread the cherry pie filling evenly on top. Serve chilled.

So now you know that unlike a lot of other responsible choices, veganism does not have to include a compendium of compromises. It’s easy, it’s healthy, and it’s fun. Give yourself a pat on the back, all you vegans!

(Recipes sourced from www.peta.org)
May 16, 2014
Anybody can Cook – Your one step Guide to become a Good Cook

World cuisine is a term that has always been fantasized by all the foodies out there. Many of us are even well aware of the history, developments and latest trends in each of those cuisines. Well, this article is not going to talk about anything of that sort. On a general basis, many of us reading this article would agree if I say that ‘Masterchef Australia’ shows which aired on Star World channel had a major part in teaching culinary lessons and also about world cuisine! Being an Indian and watching ‘Masterchef Australia’, there were days when we used to go out on a hunt for the so-called ‘Australian’ cooking ingredients, which had all been in vain. While watching these shows, there was a moment of realization and understanding about how simple many of these cuisines were, and how the life and culture of a region affected the development of its cuisine. Personally, Italian cuisine had a major impact on my cooking style which turns out to be a combined version of Indian and Italian – may be termed as Indo-Italian! Well, the point here is that, it is always good to have one’s own theories and inspirations about cooking.

One important lesson that these shows taught most of its audiences was the presentation of a dish – an area which was not explored much by many of us, especially housewives. And that helped in changing the perspective of cooking among many of them. Most of the Indian housewives consider cooking as a part of their ‘duty’ as a housewife, rather than a passion. Though they give uttermost care during the process of making a dish, presentation was not among their primary concerns. But after the advent of such shows, there seems to be a slight change in attitude. Such cooking shows aired on television do a great deal in evoking that spirit of cooking within the most unlikeliest of people, including myself. Though the start-off dishes were the Australian and Italian dishes – mostly by name and not by its taste – the Indian ones were pulled off easily later on, after acquiring the basic understanding about cooking as an art. Cookery shows like ‘Masterchef Australia’, rather than being a mere competition, also teach a lot of culinary skills. Well, I can proudly say that I learnt to cook the perfect mashed potato after watching the former season of Masterchef Australia.

Another side to this is the remade and dubbed versions of the original ones. It is very rare to find such remade versions growing to become a success in their respective languages. In many of those versions, the spirit of cooking is rather overshadowed by an emotional drama among the contestants, turning a competition into a mega serial show. Cooking when seen as an art and passion, and not just a mere daily routine, can give a lot of self-satisfaction and joy of creating something of your own. And to see such a growing passion in children at such a young age is more than just heartening. In this age of video games and advancements in the Internet technology, amongst kids who have simply lost the spirit of outdoor games and traditions, it is a good sign to see a bunch of young kids out there showing a great deal of interest in developing culinary skills. Kudos to all those Masterchef shows, and kudos, without any doubt, to all the parents who support them!!

And to end it all, many among us feel that cooking is an art and great sense of taste does not just to come to anyone. Well, here is good news: ‘Anybody can cook’; people who watched the movie Ratatouille would know that!! It’s just a passion that can be developed by anyone. But once that is done, and then you are sure to find yourself in an eternal relationship with food!!

May 16, 2014
One True Love

Dedicated to my true love,

For a long time we’ve been made to believe that the greatest romance is been between that of a man and a woman and we believed it was true because it all seemed legit. But is it really true?

Last week I was walking back home from a hard day where I had to stay back and work on my lab classes which was pending and it was the week before exams. The time was 7 in the evening and I decided to take a direct bus home. It was a bad decision, very bad decision. I had not eaten for the past 7 hours and even then it wasn’t a proper meal. The bus stopped 200 meters away from my college due to an election rally which was happening nearby in the middle of the highway and my house was still a two hour drive away. Next to me was Neha, the girl who I always wanted to talk to. Apparently she had been staying back for her lab as well. This moment should have been “WOW”. But on the contrary it was depressing. I was sitting there hoping for the bus to move. I couldn’t think straight and all I wanted to do was eat a cheesy burst pizza or cream n onion pasta. I turn to look at her and a craving for hot south Indian masala dosa fills my mind. But isn’t she the girl I always wanted to talk to? I should have made the move! I’ve seen heroes jump off rooftops to save their girl and here I was thinking about pizzas,”yum, and the thought of it even now”. We did strike a conversation atlas and all I could ask her was “You hungry too Neha?”

The bus moved at snail’s pace and on the way I saw a Chinese restaurant and immediately that guy inside me wanted to jump out of the bus and into the restaurant,”Ohhh the spring rolls and noodles!!” but wait a minute “Is it starting to drizzle?,wow this must be my luckiest day! Rain in the middle of a cruel summer!” And at the same time my mind is still dreaming about French fries and I couldn’t take my mind off cream n onion pasta! I decided I was being stupid surely! It’s NEHAA next to me.The girl who I’ve been wanting to talk to all these days and here she was next to me doing nothing and definitely ready for a chit chat, I turn to her and the smell of Roti and dahl from the nearby dhaba fills me.Oh my God! I just found a new love ROTI N DAHL Makhni!

The Paradise Found

After all these hardships and distractions I reached my bus stop at 10pm and I didn’t turn back to look at her, I got down and made a dash for my home and on my way I was still dreaming about the possible delicious steamed idly with sambar my mom would have made.I reached home and what a “pleasant” surprise! A locked door greeted me and my dog Sheeba looking at me from our balcony. I called my mom and asked her where she was for which she replied the whole family had gone out for a wedding reception and they were going to eat there! This whole thing was becoming too cruel. It’s not funny anymore! I walk out to the nearest hotel and yes you are right the hotel closes at 10pm sharp!

I hadn’t eaten in 10 hours and it was likely that my stomach would actually die a painful death! The vision was blurring and all I could think of was food, watermelon juice and the wild strawberry cream I had in my friend’s birthday party the day before. Then there was a smell of onions and spinach. The familiar smell of road side chat! I turn to look and yes I was right! It wasn’t my imagination. It was “Kumar anna” who was pushing his 4 wheeled cart and selling his famous pani poori and dahi poori!

After that moment for the next 15 minutes I don’t remember what happened or what I ordered.I remember eating a lot of poori’s curd and the final moment of drinking sweetened lassi ,the taste which still fills my mouth or maybe my heart! I realized the truth behind the saying “The easiest way to a man’s heart is through his mouth!”

The Real Love of my Life

I have been single all my life. I’ve been longing to talk to this beautiful Neha for the past three years. The old logic man-woman true love should have made me talk to her! At least get her number. I should have walked her home! But at that moment all I could think about was the delicious smell of chilly parathas, the crispy finger chips and MY GOD the cream n onion pasta! The girl was a dream but she was second to food and I think she will always be. I found my true love that day. I love my food and yes all kinds of it and I think in moments of need the craving for food outlasts and outclasses my craving for the so called true boy-girl love.

I have found my paradise, I have found my love, I LOVE MY FOOD. period.

May 16, 2014
Malnutrition in India

“What the people of the world want most and have always wanted is bread and peace.”
– Patricia Young, UN General Assembly

Food is an integral part of festivities, marriage and just any other function. It’s the food and only the food that gets talked about. It is said people when fed to satisfaction shower blessings and utter auspicious words.

We the fortunate ones get to eat and waste all we want. Who would now console that mother who lost her son because of malnutrition? Who would comfort the pregnant mother who found out she and the kid are anemic and is unable to do a thing? Who would tell the little Ravi his share of milk can’t be afforded? These people need answers. Give it to them before it is too late.
They say life is precious and rarest amongst all the creations of god. India today faces highest number of infant deaths because of malnutrition. But no one seems to care.

They say we are on par with other western countries in terms of technology and education, but are we human enough to see the uglier and attention needed part of this country? That part of the society that doesn’t need the branded jeans you have. That part of the society that doesn’t need your BMW. That part of the society that doesn’t need your riches. That part of the society that only wants enough food to survive and enough water to quench it’s thirst. The laws they say fix the amount of wage, but did they forget to rise it amidst the inflation? They conveniently did so. They have salaries that could feed a family of 30, why would they care?

A nation is only as rich as its citizens. If a toddler is deprived of his required meal, which I am sure wouldn’t cost more than a meal at any fancy restaurant I wonder where we are headed. The nation housing world’s top B-school does nothing when it loses a child to malnutrition. The nation that rewards the cricket players with huge chunk of money for bringing home the world cup does nothing for the anemic children. The country that is tagged to be under-developing will remain so if it continues to ignore. The nation known for it’s rich culture is unable to feed it’s own people. The nation which is known for it’s Gandhi and it’s Ambani has just lost it’s son somewhere. The nation known to be humane has turned ruthless.

It is estimated that 7000 people die in a day in India because of hunger. It is such irony to find a rich man run to digest his meals and his poor counterpart run to earn his meal. The meal which god alone knows would land in his hand or that of the cruel landlord. His plight and his cries are just down in his rags.

It is such a shame to see the so-called heads show nepotism in the ration sold at a lower price for the people below poverty line. It is trenchant how there is compulsory education and no help for people who can’t afford 2 meals a day. The turmoils of society are often to the women of the family.By being a wife she house the responsibility of feeding the family. What would she cook if there are no grains? All she can do is see hunger in the eyes of her kids and have a knife digging her heart each time she looks at their eyes. It is conventional to see the men get bottles of rum around the newspapers when their little one needs a packet of milk. Don’t blame the drunkard man. He buys liquor because it is easily available and cheaper than the vegetables and rice his family would have fed on. This has to change, and it will ONLY change when people make effort.

The world is in a mad race. Everyone runs. They have no time to pause and look around. To help those in need. To enjoy the simple pleasures of giving. To see the happiness of that kid you just gave your chocolate to. To just buy a packet of milk to that kid that hasn’t seen it’s meal in 3 days. But again who would care? It’s not their kid anyway. Society measures you in the Villa you buy, the car you drive, the clothes you wear and not in the smiles you spread or the life you changed.

Well you don’t worry. Go to a pizzeria. Order your favorite pizza and don’t you forget extra cheese! Eat till your heart and stomach is loaded . Go to that fancy buffet you always dreamed of and eat all you want. Oh, do waste food because you can afford to and don’t have to lose a life to malnutrition.

May 16, 2014