Month: July 2014

Punjabi food : Heartily delicious

Punjabis are food loving people and their cuisine represent the same liveliness. Punjabi food, like the Punjabi culture is famous for its unique taste and colourful presentation. It is healthy and finger-licking at the same time and is one of the most popular cuisines in Northern India. One of the key features of Punjabi cuisine is the wide variety of dishes available. Even in the Punjab region a disparity in taste is observed, inhabitants of Amritsar prefer stuffed paranthas with curd whereas people in the Malwa region adore bajra khichdi.

The dishes are prepared in a spicy gravy and the bread are baked with extra ghee. The secret of taste in Punjabi dishes is the exotic use of spices with a considerably high amount of ghee and oil. Punjabi etiquettes for serving as well as eating the food are also very elegant. Let us take a look at some of the popular Punjabi servings:

Sarson da Saag and Makki di Roti:

It is a dish typical of Punjab. The luscious green sarso saag and baked makki di roti is not only a tasty combination, but also very heathy. It is very nutritious as mustard is high in proteins and iron. Some spinach is also added with mustard leaves to add more nutritional value, vibrant green colour and thickness to the saag.

Makki di Roti is the bread made out of corn flour. It is generally eaten in winters and bears a yellowish colour. The bread is made circular and then baked in a traditional way, on a tawa. The roti is then eaten with butter and the saag.

Butter Chicken:

Butter chicken, also known as Murgh Makhni is a very popular non-vegetarian ecstasy from Punjab. The chicken pieces are cooked in a tomato gravy with spices like garam masala, ginger, garlic paste and chili are extensively used. It is cooked in a tandoor generally, but can also be roasted or grilled. It is an irresistibly luscious dish that is liked by most of us. It is mostly served with Butter naan.

Lassi and curd:

Punjabis are passionate about curd, lassi and buttermilk. Lassi is basically sweet beaten curd and is the favourite drink of Punjab. It is thick, creamy and filling which can easily quench your thirst in summers. It is freshly prepared and does not contain any added flavours. Curd is an essential part of Punjabi meal and is eaten with Butter paranthas. Buttermilk or chhachh is prepared by whipping curd and removing the butter which comes on top. It is a year-long drink and is usually served with meals.

Bukhara Dal Makhani:

Dal Makhani is an awesome Punjabi dish that is prepared from a combination of Indian black lentils and beans. It is cooked with spices and whipped cream to give the gravy a thick texture. It is a close cousin of the popular dish dal makhani. It is slow cooked in a tandoor and is usually served with naan.

Punjabi Kadi Pakodi:

Kadi Pakodi is a very popular dish that is made regularly in Punjabi households. In this dish, pakoras are cooked in a spicy and sour soup made from gram flour (besan). It is eaten with rice or chapatti. The taste is dependent on the sourness of the curd used. The pakoras are optional, but adding pakoras adds a different texture to the kadi. It is a very delicious and easy to cook dish which is a staple food in Punjabi homes.

Paranthas:

Paranthas are a routine diet in Punjab. These may be made simple or with different fillings like that of cheese, potatoes, cauliflower etc. Paranthas are basically stuffed flat bread made from wheat flour which are then cooked in ghee or oil. These are high in calories and are generally eaten for breakfast or brunch. Aaloo da Parantha which is stuffed with potato filling is the most popular of them all.

Tandoori Chicken:

Tandoori chicken is a popular Punjabi non-vegetarian dish. Pieces of chicken are roasted or grilled and then cooked with a mixture of yoghurt and spices at high temperature. It is generally cooked in a traditional clay oven (tandoor), and hence its name. It needs to be marinated for at least 8 hours or overnight.

Sweet Dishes:

Just as no meal is complete without sweets, so is the case with Punjabi meal. Some of the sweet dishes typical of Punjab region are Gazar ka Halwa, Makhane ki Kheer, Channa Rabdi, Doodhi ka Halwa, Lauki ki Kheer etc. Pinni is a traditional Punjabi sweet that is prepared during winters in Punjabi households. It helps keep the body warm and keep the seasonal diseases at bay.

Besides these dishes, there are several other lip-smacking vegetarian and non-vegetarian dishes. Rich in taste and good in the presentation are the key feature of any Punjabi food. The Punjabis pay heed to every detail of the food like taste, aroma, texture and flavour. So, whenever you get a chance of having the wholesome Punjabi meals, just grab it. But do not forget to keep a count of your calories!

July 6, 2014
IN YOUR SKIN:home remedies to rejuvenate your skin

The non ending heat,blistering sun that scalds your skin,the ever present pollution and the intense humidity in the air.Such vicious conditions leave us shriveled.Besides the fact that the typical Indian choice of fair skin worries people and specially women,here is a fact,more than being fair,it is better to chase a healthy glowing skin.Skin health is persistently neglected,yes neglected,because usage of cosmetics and chemicals in the name of skin care does not in any way suffice for skin maintenance.You will be surprised to know that your kitchen has so many remedies and tricks to fix the most common and stubborn of all 7skin problems.Be it tanning,acne or under eye dark circles.These home remedies can do wonders to your skin like no other cosmetic can.

In such humid conditions,the pores of your skin get clogged with dirt.These dirt plugs resurface upon your face as chronic acne,pimples.Not only these are painful but they totally ruin your skin health.Your kitchen itself harbors answers to this problem.
In this season,Jamun is available.besides being a season fruit they can do wonders do cleanse your skin.All you have to do is mix some jamun pulp with a some cow milk and apply it generously on your face.Though it is a complete no no to consume milk right after having jamun,yet the chemistry behind their reaction is truly beneficial for your skin.After letting this mix stay for like 10 minutes or so ,wash it off and pat dry,and viola!clean glowing skin that is soft and supple.Just like any cosmetic guarantees you with.

Want to do away with that oily skin ?The sweat and dirt all trapped up in your natural skin secretion creates problems.It dulls your actual skin texture and coloring.Like I said its best to chase a healthy glowing skin,rather than obsessing over the color ,here is kitchen wonder to fix it right up.Mix besan with curd ,whip it well and apply the pack over your face and neck.wash it after it dries and pat dry your skin.This paste can also be used to cut tan from hands and legs.All you have to do is put the paste and rub it off in a manner in which you use scrubs.Tiny specks of dirt will easily roll off from your skin.

Need soft supple skin?well here are two things that can help you out!Papaya peel,in fact a piece of papaya itself if rubbed gently over skin in circular strokes and washed off after a good scrub of a couple of minutes shall fix your skin right up.cosmetic companies and parlours do not boast of papaya facials and products based on it just like that.Excellent for the gut and great for the skin,now we are talking of wholesome goodness !
Watermelons can too work well for rehydrating your skin.Just rub the watermelon peel in circular strokes to stimulate better circulation of blood.With 92% water content,this wonder vegetable misunderstood to be a fruit can coll your skin making it soft and hydrated.Best way to tackle the sun’s wrath that your skin bares all day long.

Need an efficient coolant for your skin?Here is the rehydrating and anti tan major and an invincible part of the salad,presenting before you our very own cucumber!yes,take some cucumber juice and apply generously.Wash it as soon as it dries in about 15 minutes approximately and watch that tan go PUFFF!.

Need a dark circles buster?Well chop two slices of our good old potato and place it over your eyes.Two teabags cooled in the freezer can also do this trick pretty well.Just put them and relax.Slices of cucumbers have always been used for their cooling effect on your eyes and to cure those nasty dark circles.

To really get rid of that tanning ,you can use tomato juice or lemon juice,each with a drop of olive oil and apply it over the affected area.With applying either of these home remedies for like twice a week or so,you can bust that tan right off!

Now for the chronic acne,that are an absolute spoiler,all you have to do is soak some red lentil (laal masoor) in milk and apply the paste on your face.As it dries in approximately in ten to fifteen minutes ,wash it off and pat dry .A regularized use of this paste for a week or ten days would miraculously make all your acne vanish.

Those blemishes scar your skin and require immediate attention.Coriander comes to your rescue.This favorite Indian garnish and ingredient for chutneys can shoo away those nasty blemishes.Grind it to paste and apply daily for ten days or so and watch those blemishes fade away.

A good way to scrub are almonds.Just grind them to a coarse powdery mass and add it to the besan ubtan mentioned in point or use them with milk and cream to moisturize your skin as well.

Honey serves as one of the best skin care ingredients.It makes your skin extremely soft and supple,giving it the slight bounce and rejuvenating it completely.

Each of these basic home remedies are inexpensive and cent percent efficient.Our grandmothers have not achieved such everlasting skin health by putting cosmetics,but via such home remedies and kitchen ingredients.My Naani owes the secret to her plush pink lips to malai and ghee…the soft glowing touch to her wrinkled face is a product of such remedies.I recommend that you try these,and feel the difference for yourself.LOVE YOURSELF AS YOU ARE!

July 5, 2014
Celebrating Jharkhand’s Art and Culture

Jharkhand is one of those states in India which are thought to be backwards and under-developed because of one reason or another. In case of Jharkhand, the reason is the inhibition of modern life to keep the traditional values intact.

Jharkhand is a land where from the legendary Asurs and Santhals, to the Banjara, Bihor, Chero, Gond, Ho, Khond, Lohra, Mai Pahariya, Munda, Oraon, Kol or Kawar-over thirty-two tribal groups have left their impression of tradition and culture. The culture of Jharkhand is established on the grounds of these ancient tribal civilizations.

Of these ancient civilizations, all that remains is music, art and culture that is preserved and reinstated by the efforts of these tribes. Celebrations of tribal festivals beautify the actual art forms like music and dance. The dance movements of these tribes are very much like a warrior’s movements on drum beats. Whether one can understand the language and lyrics or not but the cultural heritage preserved so cautiously never goes unnoticed. Some of the very famous folk dances of Jharkhand are:-

Santhal- This is a group dance performed by the Santhal tribe during all special festivals and occasions. It is accompanied by musicians playing flutes and drums. If you want to see this dance of unity, spring is the perfect season. Santhal tribes celebrate the arrival of spring with this traditional dance form.

Paika-

Paika is the traditional dance form of Jharkhand performed to entertain the guests. The musicians playing flute, shehnai and dhols lead the dancers. There is an amazing fascination in this dance form as the dancers with colourful costumes perform this dance and add the flavor to every festivity.

Chau- This is different from other dance forms of Jharkhand because in case of Chau, dancers wear a mask while performing. This mask adds to the attraction of this form. Contrary to most of the other dance forms, there is no need for expressions. The body movements and hand gestures make up for the expressions. Ancient tribal stories are told by this art form.

People of Jharkhand have an artistic approach in whatever they do. Art is like the founding stone of every culture. From wall paintings to wooden crafts there is a treasure of art in Jharkhand’s villages.

The slender and strong bamboo that is grown in Jharkhand is used for amazing crafts like basket making and fishing equipments. The Jharkhand crafts of wood are mainly of day-to-day use. The different articles that the people of Jharkhand make include window, boxes and the panels of doors. On special occasions, they also make wooden toys. There is a special technique of making bowls and plates from grass leaves which are used for big festivals.

Apart from bamboo-work, Seenk-work, Kasida, Pottery, Stone craft, textiles etc these people also excel in body paintings , tattoos, stone cutting, bull painting ( during Bandna) folk painting fresco, sculpting horse, elephant etc; for the uses of rituality. Scroll painting or Paitkar is famous but recently became obsolete. Two great art forms from Jharkhand that have found recognition in the world outside tribe are Sohrai and Khovar. Traditionally these are art forms in which walls are painted during special occasions.

Khovar-

These are the special types of paintings representing bonding. These are painted on the houses during marriage season. Firstly, the house is covered with a coat of black colour. When this coat dries, another coat of different colour (preferably white) is painted. Later with the help of combs the outer cover is skillfully scratched to make pattern on the wall. These make very interesting and beautiful pattern on the walls. In order to preserve this art and make it accessible, tribal people have started making it on hand made papers.

Sohrai-

Technically, Sohrai is a festival celebrated by the Kurmi and the Prajapati tribes during the same time as Diwali. In this festival, the cattle and their god- Pashupati- are worshipped to ensure the fertility of the land and harvest. The tribal people decorate their houses during this festival and that is why the wall paintings are also called Sohrai. These are colourful paintings done totally by using natural pigments mixed in mud. Artists use chewed sticks which people in villages use to brush their teeth with. Just like Khovar, Sohrai artists have also started making this art on papers to keep the tradition alive.

The work of Jharkhand’s tribes deserves a large-scale recognition. But unfortunately, they have not got the fame that they should have. This is owing to the fact that most of these art forms in the state are the domain of the people who belong to a variety under-privileged tribal sector. These people are not well equipped with the ways of marketing and advertising. Hence, they have yet not been able to acquire the promotional skills.

July 4, 2014
On Food and Health Myths

This happened last day when I was wandering around the town all by myself and fortunately- or unfortunately- I stumbled across this naughty little kid and his mother who was trying to make him drink milk shake. Mother pointed out how the protein in milk will help to build muscles like his favourite superstar. Well, wait, I was not deliberately over-hearing. It was just a cute conversation but that conversation reminded me how we are fed on lies about food and nutrition from a very young age and those lies live with us till the end.
Here, I am trying to bust some of the food and health related myths so that they don’t live forever.
1. All fats are bad.
This one takes the prize when we talk about food myths. No, all fats are not bad. It is saturated fats and Trans fats that increases the production of ‘bad cholesterol,’ leading to atherosclerosis and cardiovascular diseases. But unsaturated fats are heart-healthy fats. Mono-saturated fats increase the amount of ‘good cholesterol’ and thus reduce the atherosclerosis and cardiovascular disease. The best source of ‘good fats’ are olive oil, peanut oil, canola oil, avocados, and most nuts.

2. Fasting periodically helps to clean toxins from the body
Well, the truth is human body has an elegant elaborate mechanism of digestion and waste removal. Though intake of fiber is always considered to be helpful for this mechanism but there is no such proof that not eating anything or consuming only fluids for an extended period can also help or make the mechanism do its work any better. Therefore, fasting periodically may be good for the diet conscious but toxin removal is in no way related to it.

3. Red wine is the only heart-friendly alcohol

This is a French high-class myth for the aristocracy who can easily afford the high-class drink and make their health better. But the important thing to note is that any kind of beverage that contains alcohol, when consumed in moderation (and that means one to two drinks a day), helps reduce heart disease risk. Alcohol, in general-not specifically red wine, raises levels of protective- good cholesterol-which helps to protect against plaque buildup in the arteries and reduce clotting factors that contribute to heart attack and stroke.

4. Skipping Breakfast helps lose weight
Do you really believe this one? Technically, yes, skipping a meal and thus eating less might very well help in maintaining weight but not in the case of breakfast. Studies show that people who skip breakfast tend to eat more in form of snacks the whole day and take more calories in as compared to those who eat breakfast regularly. On another note, after hours of not eating anything at night how can one even skip breakfast?

5. Microwaving kills the nutrition of the food

This one is as true as cats are devils in disguise. Well, I am not sure about cats but Microwaving is one of the best ways to retain nutrients in the food if you do it the right way. There are dangers microwaving the food if you use the kind of plastic that is not meant for microwave.

6. Spicy food gives you an ulcer
Decades and decades after the true discovery has been made, people still think spicy food is the reason for ulcer. The only reason spicy food is associated with ulcer is because after eating spicy food ulcer patients feel more agonizing pain though simple food is no help either.

7. If you have diabetes, stay away from sugar and you’ll be fine.
Diabetes is about blood sugar management and the sugar in blood is mostly because of the carbohydrates we take in. So, it is not simply a check on literal ‘sugar’ but also the sugar that goes with fruits and other items. Staying away from only sugar doesn’t help. Also, excess of sugar doesn’t cause Diabetes in the first place. Sugar is taken less only after aa person has diabetes.

8. Drinking tea causes dehydration.
Nu-uh, it doesn’t. Though people usually believe that because tea has caffeine, it has everything that can dehydrate a person but in reality, tea- even strong tea is too mild for us. It is actually 99% water and thus counts towards the water intake of the body. Rather it helps to hydrate the body.

9. Drink 8 glass water a day

Well, there is no such magic number that goes with water. The intake of water for a human body depends on various factors physical size, activity, heat and humidity. A body needs to stay hydrated to get going but one can use other things as well as water like juices, tea, fruits. So, it is more of an encouraging number maybe but how many glasses of water is needed by a body depends more on the person’s need.

With the end of all this myth busting scene, all I would say is to check – double check the facts you know about anything so that you don’t end up fooling others as well as yourself.

July 4, 2014
Travelogue: Lonavala and Khandala, the enchanting hilly retreats

The twin hill stations located just 5 kilo metres apart are an ideal getaway during monsoons. You’ll get to see all the refreshing shades of green, cool breezes and beautiful waterfalls. Get drenched in the rain and savour a roasted corn, there is no dearth of things to do!

Reaching Lonavala or Khandala from anywhere in Mumbai is fairly easy. A number of trains bound to Pune run every day. One tip, do not choose to take up a reservation in AC class. You will miss out on all the beautiful scenery sitting inside the compartments with tinted windows. Be a sport and hop on to the general class and adore the sights that you pass by. It is a fairly short journey. I travelled along with two of my friends and we did enjoy the long tunnels and the view of the beautiful hills on the sides. The feel of the little drops of rain on my palm is something I still remember. If you have your own conveyance, the Mumbai-Pune expressway is a total delight. The scenic beauty that you’ll witness around is totally admirable. Buses too ply to and fro.

On the way to Lonavala

Once you reach the station, finding a hotel is not a tough job. There ample number of hotels and resorts in all price ranges. But mind you, once monsoon arrives the rates get doubled and tripled. This is the season when maximum number of tourists flock the area. In a radius of approximately 5 kilometres various other hotels and resorts can be found.
We unpacked, freshened up and booked a cab. He made us shell out a thousand rupees for taking us around the various points and destinations, the first being the Lions Point. Approximately 10 kilometres from the railway station, the twisty and curvy roads up to the point make for an adventurous ride. What a beauty it was! Standing and witnessing those beautiful peaks while a cool breeze brushes your face, total bliss! There were small vendors selling roasted corn as well as sweet corn nearby. Vendors selling water bottles can also be seen. The bhutta (corn) with sprinkled lemon juice and rock salt is a must have!

Lions Point

Our next stop was the Bhushi dam. Sadly we could not see the waterfall because the monsoon had not yet arrived. There were a lot of small shops selling vada pav and nimbu pani. There were some local tattoo artists too! Next we went to the Ryewood Park which is situated in the neighbourhoods of Lonavala. This is an ideal picnic spot for families and children. It has spacious green surroundings allowing for a relaxing day in the realms of nature. The park also has swings which attract the attention of the children. There is a Shiva temple situated inside the park as well. The garden is surely stunning.

Bhushi Dam

The day was coming to an end. We headed towards the very famous Rajmachi point and the sunset point. The two are situated in close proximity to each other. The Rajmachi point boasts of the view of the famous fort of Shivaji. There was a monkey point as well and boy, were there a lot of monkeys! A lot, but none of them would really harm you. Outside, we feasted on the yummy bhelpoori and the refreshing burf-ka-gola.

totally worth savoring!

Mumbai-Pune Expressway as visible from the Rajmachi point

The sight-seeing for the day came to an end. We got down near our hotel and walked towards the famous Kumar Resort in the neighbourhood hoping to see a snow park but unfortunately it was under construction. We then moved towards a small mall which had a very few shops and eating outlets, but enough to satisfy our day long hunger. We hogged in Yoko Sizzlers and everyone’s favourite McDonalds. I spotted a small market and indulged myself into buying a few clothes at throwaway prices. Lonavala is not really a shopper’s delight, with really very few shopping outlets. We finally retreated back into the comfort of our hotel rooms and slept like babies. It had been a tiring day.
The next we booked an auto in four hundred rupees. We went to visit the famous Karla Caves and the Karla temple. One has to climb up 350 stairs in order to reach the point. Our auto driver however took some short cut and made us start climb only 150 stairs. There were numerous stalls and shops selling Prasad, mithaai, malas, flowers etc. for the offerings at the temple. We went around and explored the temple and hall which has a Buddhist stupa. The Buddhist monks built the cave shrines around 3rd to 2nd century BC. It indeed is an architectural marvel. The temple though has been built very recently. The entry in the main caves is restricted. The number of people who stood in line to enter the temple amazed me. It would require an hour and a half to stand in line and wait!

Karla Caves and Karla Devi Temple

The rock-cut architectural styled hall at Karla Caves

After getting stuck in a jam for around an hour, we headed towards the MTDC resort. This resort is an ideal stay. It has private, spacious cottages. It has a water park and boating facilities. We went there specially for boating in the lake. Paddle and motor boats, both are available.

MTDC Boating

We did not visit any of the lakes because they were all dried up. When you go in the monsoons, do visit the Tungarli Lake, Pawan Lake and the Valvan dam.
There is no scarcity of eating joints around Lonavala. There are a number of good hotels and restaurants near the station itself. From Chinese to South Indian, you can find it all. As better options, resorts like Kumar Resort, Fariyas Resort and Dukes Retreat etc are available and within them are various restaurants and coffee shops.
Our last stop after having our tummies full was the one out of many famous Maganlal’s Chikki shop. I swear I saw at least a hundred Maganlal’s outlets! Lonavala is known for chikki which is prepared with ground nuts in jaggery. Variations include adding crushed coconut, cashews, almonds, etc. in the jaggery. Other famous shops for chikki are A-1 chikki and Purohit Chikki.

Maganlal’s Chikki – Assorted pack

The trip came to an end but the scenic beauty of these hilly retreats remain imprinted in our memories for times to come.

July 3, 2014
The crowning glory of the Ruby red- Saffron

Call it ‘Saffron’, ‘Zafran’, ‘Kesar’ or ‘Zafferano’, this spice definitely is a prized possession for professional chefs and home cooks alike. The most expensive spice on your kitchen shelf and in the world is also titled as the ‘King of Spices’ or ‘The Golden Spice’. Not everyone knows that Saffron is the stigma along with the style of the flower of Crocus Sativus, commonly known as the rose of saffron. The plant grows up to 30 cm in height and bears about three to four flowers each with three different crimson stigmas. These crowning glories of the rose of saffron are dried and then used as what we know as the strands of Saffron.

The crop is native to Southwest Asia and Greece, where it was first cultivated. It was then propagated and cloned in Eurasia and was later brought to parts of North and South America. Iran now accounts for 90 percent of the total world saffron production. Today, this spice is globally used and is an undisputed rock star for all taste buds, irrespective of ethnicity, cultures or regions.

Evidences claim that saffron is not just of culinary significance. It holds a cultural and economic importance for many civilizations while it is socially significant for many of them too. Most of the modern-day cultivation of saffron is done in India, Iran, Spain and Greece. The balmy Mediterranean and the mountainous Kashmir are responsibly the breeding baskets of the best quality Zafran. Other parts of the planet except Antarctica are minority producers. The cultivation of saffron needs a lot of patience and effort as manually plucking the minute stigmas from each flower is a tedious job. Also, since an overwhelmingly high number of flowers is required to produce a marketable amount of saffron, the costs by weight automatically go up. Besides, the relatively low production and the importance of this spice, make trading it a primary source of wealth for many areas like the hinterlands of Birjand, Ghayen, Ferdows in South Khorasan Province, along with areas abutting Gonabad and Torbat-e Heydarieh in Razavi Khorasan Province, which are the key cropping areas.

Some civilizations hold this spice in such high regard that they have literature paintings and legends attached to it. Ancient Greek legends hold accounts of brazen sailors who would embark on tiring long voyages to the land of Cilicia to procure the most valuable crocus crop according to them. The most famous of these legend is that of Crocus and Similax, where in the handsome young Crocus was in pursuit of the beautiful Similax, expressing his idyllic love to Similax who soon outgrew his affection. While he continued his pursuit, she bewitched him and transforms him into Saffron Crocus whose blazing crimson stigmas were symbolic of his undying and unrequited love. Saffron was also honored as a sweet smelling spice three millennia ago in the Hebrew Tanakh (Song of Solomon). Asian legends including those of Kashmir, China and Afghanistan have relics, fables, legends and tokens of tribute dedicated to the Crocus Sativus.

The uses of saffron in the modern day societies extend from culinary flavoring to medicinal properties and even cosmetics and fabric dyes. Ancient Buddhist legends account the use of saffron soaked in water to yield a gorgeous golden-yellow hue that was appreciated so much so to be made the official colour of the robe and mantle for Buddhist Monks. It has been found that Persian saffron threads have been woven into ancient carpets and funeral shrouds. The brilliant yellow uniform colour that it produces makes it an apt substitute for chemically synthesized dyes. Besides this, it has an interesting sweet grassy aroma that has been used to aromatize wine, food and is even used as an air freshner. It is said that courtesans would use saffron to attract and lure nobles towards themselves. Saffron also has proven medicinal properties that work wonders on a multitude of issues- blood disorders, stomach upsets, eye problems, heart diseases and paralysis to name some of them. The ancient Persians and Egyptians used saffron an aphrodisiac, a general-use antidote against poisoning, a digestive stimulant, and a tonic for dysentery and measles. Medieval Europeans also used this spice as a cure for various respiratory diseases and cold and flu. It was used for its carminative (suppressing cramps and flatulence) and emmenagogic (enhancing pelvic blood flow) properties.

The cosmetic applications of saffron dates back to the time when the Egyptian queen, Cleopatra used saffron infused in milk or water in her daily bath. This expensive spice contains some volatile but vital essential oils that have therapeutic and beautifying properties for the skin. Rich in carotenoids (anti-oxidants), saffron makes an excellent recipe for good health and brilliant skin. Those who long for a brighter complexion, fairer skin or those suffering from skin problems like acne, can depend on it to find amazing results.

As we all know, saffron has an impeccable exotic flavor to offer to whatever cuisine it is added to. It finds a significant place in European, North-African and Asian cooking. Be it the Kashmiri dum-biriyani or the Swedish lussekatt (a rich yeast dough bun that is enhanced with saffron, along with cinnamon or nutmeg and currants), Saffron has a delectable delicate flavor that you would not want to miss. Indian desserts are one place this spice finds a significant spot despite its high cost. One such dessert is the favourite-of-all Rasmalai. With discs of cottage-cheese, cooked in sugar syrup that melt in the mouth, the saffron coloured milk sauce is what stands out. Here is a simple recipe of this toothsome sweet-dish.

RASMALAI

For the paneer discs:

Ingredients-

1.) Homemade paneer (cottage-cheese) – 110 grams (make paneer from 1 liter of milk)

2.) Semolina/rava (any rava) – 1 tsp

3.) Cardamom – 1/4 tsp

4.) Sugar (for the discs) – 2 tsp

5.) Water – 2 1/2 cup

6.) Sugar (for the syrup) -1 cup

Procedure-

a.) Knead paneer/ homemade cottage cheese, with rava (semolina), cardamom powder and sugar, into a soft dough and make small equal-sized balls out of the dough.

b.) Flatten them gently and place them on a maida (flour)-dusted plate.

c.) Meanwhile, cook the sugar and water on low flame to make a thick syrup.

d.) When the solution comes to a rolling boil, lower the temperature and gently drop the discs into the syrup. The discs shall swell up and almost double up in size.

For the saffron-milk sauce:

Ingredients-

1.)    Milk – 2 1/2 cups or 1/2 liter

2.)    Sugar – 1/3 cup

3.)    Cardamom powder -1/4 tsp

4.)    Saffron -7-8 strands

5.)    Pistachios -chopped – 2-3 tbsp

6.)    Almonds (blanched and thinly sliced/slivered) -3-4 tbsp

Procedure-

a.) Boil the milk over low flame till it reduces to half. Keep stirring to prevent it from burning.

b.) Soak the strands of saffron in about 2 tablespoons of milk and keep it aside.

c.) Add all the ingredients except the nuts and the saffron and cook the milk mixture till the sugar dissolves.

d.) Next, add the almonds and pistachios, saving some for the garnish and mix well. Add the saffron solution and stir till the colour spreads uniformly.

e.) Take it off the flame and let it cool down. Drop the discs into this milk sauce while it is still warm and let it chill in the refrigerator.

f.) Garnish with almonds and pistachios before serving chilled.

Hope you like the recipe and enjoy the flavor of the delectable spice that is the hero of this dessert.

Make sure you store your saffron strands in a dry and cool place. It can be preserved longer this way and can be used for 4-5 years without losing its colour, aroma or flavor.

July 1, 2014
Wants to gain some extra kilos..??

In this Neoteric world, mostly people seem to lose their weight or lose some kilos, but there are people who want to put on some weight and gain some extra kilos. These are the people who are thin as a stick and for gaining extra kilos they tends to move towards unhealthy food or junk food. They believe that extra intake of this unhealthy food would help them to gain some amount of fat, but in reality it is not so. These foods help them to add weight, but at the same time they add bad fat to our body and make it unhealthy. So it is suggested to have such food in our meal which tends to increase the amount of nutrients in our body and increases our energy level.

People may be skinny and underweight due to a variety of reasons other than the hierarchy problem. It may be inadequate habit of feeding, long amount of gap between their meal time, bad selection of dishes, large workouts, etc. Sometimes diseases may also be the cause of underweight like cancer, tuberculosis, eating disorders and hormonal imbalances. So apart from sticking to the fact that you are underweight you must change your eating habits, selection of food and get back to a normal health. Eat butter, cheese, paneer in your meal is the very common advice you can get from everyone. But the question is: Are these three things sufficient for gaining weight?? Actually, extra intake of these items can have a bad effect on the heart

Salmon is the food which is rich in protein, so daily intake of two servings would help you to increase your protein level and helps in gaining weight. It consists of omega-3 fatty acid in it which helps it earn a title of health-supportive food.

You can take peanut butter too. It is a paste made from roasted peanuts. It is being a good source of saturated fats and vitamins helps to increase the energy and make you more fit and fine. It is preferred and generally served with bread so that with just one serving 192 calories is added to our diet. This is the healthiest way and the best choice for the people who are trying to gain weight. While taking this, make sure it contains a less amount of sugar in it. This is the main source of Vitamin B3 and folate.

You can take eggs with your meals and this is the only food which suits to everyone’s pocket. It provides proteins, Vitamin A, D and E and add a good amount of cholesterol to our body and helps in gaining extra kilos.

Start your morning with Granola. It is the most nutritious diet one can have in his/her breakfast. It consists of nuts and oats, which are sufficient for providing a good amount of calories in our body. Natural Granola is a cereal which has no added sugar in it. We can also add some dry fruits to it and enjoy this with thick yogurt to have a delicious experience.

For glowing and shiny skin you know nothing could have been better than the fruit juice, but do you people known it plays a significant role in gaining extra kilos too. With the intake of fruit juices, whether it may be of watermelon, apple, strawberry, etc. increases our energy and nutrient level. And also due to the presence of sugar it helps in gaining weight. According to food experts’ mango, banana and pineapple are the best choice you can make and if it is not possible to eat all of them one by one then you can blend them together. This serving would be full of sugar and can provide you energy.

You can take dry fruits and oats at least one time in a day and if possible morning is the best time. It is very fast and quick method to add calories along with the nutrients to the body rather than fresh ones. Oats contain fibre together with various nutrients so intake of these seems to be good for skinny people.

Bananas are the most easily available and in budget fruit in the market. Intake of two bananas in a day can prove to be fruitful. Generally people used to take these bananas with the milk in the morning so that along with the calorie proteins also add to our diet. People who used to workout, take these bananas on a daily basis as it is a good source of carbohydrates and nutrients.

Indulge yourself in a habit of exercising every day. It will regularly tune your body and maintain the level of intake of nutrients. It maintains the flexibility of our body and helps to make our muscles stronger. It indirectly helps in gaining our weight.

These are some of the ways to shut the mouth of those people who usually comment you as skinny and thin. Try these and gain some extra kilos to look more perfect.

July 1, 2014
All That You Are Seeking Is Seeking You!

Spirituality is all about finding your true self, isn’t it? It’s that search for ultimate happiness after which you attain that absolute state of peace. Talking of spirituality, reminds me of a song from the movie ‘Rockstar’, where the protagonist is searching for his real self!

Jab kahin pe kuch nahi
bhi nahi tha
Wahi tha wahi tha
Wahi tha Wahi tha

Who jo mujhme hai samaya
who jo tujh mein samaya
Maula wahi wahi maya

All our lives we’ve been searching for that one thing in life which will sweep us off out feet, that one thing after which everything will better, that one thing which will change your life from the very next moment after it happens. So today, I will tell you story which apparently happens to be my own. It so happened that I thought “only if I managed to crack that ‘All India National Talent Search Examination’, will my life take the path which it had never travelled upon, and it so happened that I did crack that up!

But wait! Nothing really happened. Some people who got to know about it, came forward to shake hands and say a ‘congratulations’ which their eyes didn’t reciprocate. And then after a couple years, I wished “only if I could get a CGPA 9’.

I envisaged life changing for me from the very second I could manage to make that feat. I remember my heart pounding so hard the second I was sitting on my computer waiting for the CBSE site to open up after their ‘lines jammed’ message, I remembered the first row that appeared after I wrote in my eight digit roll number which is still on my tongue, and it happened that I got what I wanted. I imagined myself to be enthralled but did I really feel happy and for how long? It lasted for a day when cousins and aunties I had never met or spoken to gave me a ring asking me how’d I do, I remember saying to myself that “am I really a number?”. A couple of years passed again and this time ‘the big one’ class twelfth boards (as over rated as your aunties and uncles make it sound when they say “oh, iss saal toh boards hai beta”), I so remember my mother asking all her cousins in Kerala to pray for me as I wrote my first exam which was English Core. The exams got over soon and there I found myself in the same place again as I were two years ago, sitting in front of the computer, the CBSE site saying ‘lines jammed’ again (and they will always say that) and waiting for that ninety percent that will change your life, as my mother said, as my teachers said and surprisingly it happened again, again it didn’t last beyond a day or two, then came the cut-offs I had made it to the interviews to St. Stephens College, could St. Stephens change my life…Maybe Yes! Maybe no. I would find out soon probably.

You must realize that nothing outside of you can change your life. Now you may argue that maybe a job at Google or Goldman might, but that’s not the way it works. As Rumi once said “the angel is free because of his knowledge, the devil because of his ignorance, between the two remains the son of man to struggle”. All your life you look for that philosophers’ stone which would turn every metal to gold. My grandmother told me the story of king Midas, the king who had the wish that everything he touches turn into gold, granted to him by the Gods. He woke up and he touched his bed, which immediately turned to gold, and then he ran around his palace eagerly touching everything until he got exhausted and stopped to smell a rose in his garden, he touched the rose and it became gold. I would have to absorb the fragrance without touching the rose he thought to himself. He picked up a slice of bread and it also turned into gold. Suddenly he started to sense fear and his daughter came running to him and hugged him and there she turned into a beautiful golden statue. Despaired and fearful he raised his arms and prayed to God to take back his wish. The story of king Midas is a myth about the agony which follows when we look for happiness outside of our being. True happiness lies within us all, we just have to close our eyes and look within. Stop waiting for that one thing to sweep you off your feet and instead be the change and surprise yourself. You have been looking for the spectacles all over your house, not raise your hand and find it on your head. I would end with another quote by Rumi where he says, “You seek knowledge from books, ridiculous! You seek pleasure from sweets, ridiculous! You are the sea of knowledge hidden in a dewdrop; you are the universe hidden in a body three yards long”

July 1, 2014
Nuts about them!!

They have been around quite a long time and have become so common, people hardly notice their presence. They occur as plain salted, sprinkled with spices and coated with a tinge of lemon or as small pieces in odd shapes, deftly concealed under layers of yummy, crunchy chocolate, their taste easily identifiable. According to records, peanuts have been a very tasty part in mankind and have evolved along with them, although not in terms of appearance, but on the basis of usage. They can be used plain salted as an excellent snack, spiced for use as a good substitute for popcorn, or roasted to perfect conditions to make a masterpiece among chocolates. Peanuts have not changed through history, but their ways of eating have transformed a lot.

History of peanuts

Peanuts have been believed to have first grown in the Brazilian forests. Finds have proved the existence of these nuts in the form of pottery-paintings. Even during those days, the appearance of these nuts hasn’t changed much and even today, they grow under the ground as tubular plants. They have been found to be rich in fats and proteins, which were both essential for general body metabolism and development. Their conditions for cultivating and their simplicity to cook them made them immensely popular and a huge success throughout the world. The wildest types of peanuts are still exported in large numbers even today from the countries of Bolivia, Paraguay and Brazil and hence, these places have been thought to be the birthplace of peanuts. Their history can be traced back to the Peruvian civilizations, where they were an important offering to the gods during ceremonies, rituals and sacrifices. Even the Egyptians were found to give importance to this nut, by burying them along with their dead. They thought that these foods often helped the dead in their afterlife. From the civilization of Peru, it slowly spread to Spain, and to other parts of Central America. However, the mass migration of peanuts worldwide was because of the European civilization, which contributed greatly to the popularity of these nuts. The Europeans first discovered peanuts in Brazil. The Portugal brought it to their homeland and later passed it on to the Philippines and West Africa. Thus, peanuts slowly found their way into every nook and cranny of almost everyone in the world. However, it was not after the 1930’s that people switched the use of peanuts from cattle feed to human food. During the voyages of the African slaves to America, peanuts served as a staple food.

India produces about 6.23 million metric tonne of peanuts every year and is one of the largest producer and exporter.

Groundnut superiority!

They are also known as groundnuts .One of the best advantages of peanuts which make them so easy to grow is their nature to grow best by the use of the “crop-rotation” technique. In this technique, after the cultivation and harvest of particular plants are done and the soil, almost exhausted off its nutrients, another plant is grown, which, in addition to making use of the remaining nutrients, also replenishes the soil of the lost nitrates. Groundnuts, belonging to the tubular-type plants that grow underground, act as a good source of nitrate replenishing agent. Also, their rough, outer shells prevents them from most attacks by moisture and bacteria and hence were found to be the best sources of food for the armies and during long travels. As time passed, the combination of peanut and butter in a semi-solid or gel type proved to be a tasty idea and immediately struck a chord with the people. Thus, was born, one of the most famous foods ever made by man- the peanut butter jelly.

In the 19^th century, it was discovered that peanuts could protect decaying teeth and a physician in St.louis, made a paste of peanut, with a tinge of butter and fed to the people with bad teeth. Soon, this idea spread to all parts of the world like a wildfire and serial and confectionary companies realized this to be their window to the larger market. They adopted the basic idea and made changes of their own to it. While some added more butter to make it taste delicious, others churned it to give it a smoother, richer texture and feel, while the rest, roasted it to the perfect temperature to give the jam, a crunchy taste. One of the most common uses of peanuts is in the manufacture of peanut oil. This is found to have a relatively higher smoke point and a milder flavor. Also, it is healthier than saturated fats as it is monosaturated. Their shelf life is longer and they are resistant to rancidity. Peanut oil is very common in the Indian sub-continent, as Indian foods have been found to use oil more than any other country in the world.

In addition to using peanuts as oil, they are ground to a fine powdery state to give, peanut flour. It has been found to have high protein content and is used as a flavor enhancer in many dishes. Also, peanut flour is gluten-free and low in fat content and hence, a perfect choice of flour for the diet consciousness. Dry roasted peanuts are very famous in the American sub-continent where they are produced in large numbers and packed in hermetically sealed pouches and sold in thousands daily. These make the perfect snack while watching a movie or a game with friends and family. Peanuts are otherwise steamed or boiled in pressure cookers making them an ideal snack during cold or rainy seasons. This type of dish is very common especially in the southern parts of India.

In countries like Israel, peanuts are mixed with sesame oil, lecithin, and are roasted to perfection. They are then coated with a layer of salt or sugar and sold in the markets as snacks.

Nuts about them!!!

The market and trade of peanuts throughout the world have become easier and faster. As a result of this, it has reached people in almost all niches of life more than any other food has. Naturally, there are many ways that one can eat it. It has been found that there are over 300 ways or 300 recipes that one can make using peanuts.

Although it is a very popular and easily affordable snack, there are some who are highly allergic to it. This symptom is most commonly found in the American continent. One of the reasons for his allergy is because of the lack of sufficient digestive juices to break down and digest the nut. They have been found to take a longer time to digest and the taste lingers long after consumption. One of the most important benefits of groundnuts, though, is their ability to act as natural anti-oxidants, keeping the heart healthy. Truly, peanuts indeed occupy the top positions when it comes to snacks. Now that is what’s called, groundnut superiority.

July 1, 2014
Famous Cheese Recipes for Cheese Lovers

Think about Cheese and the image which comes to our mind is melted cheese on pizzas, vegetables covered with melted cheese, cheese sandwich etc. The list is endless. Cheese is popular all over the world and is one of the ingredients loved by each and every heart. A person who loves cheese is entitled as turophile. In ancient times, there had been a special kitchen in Rome, which is especially maintained for the preparation of cheese. Every cuisine in this world is incomplete without cheese. In 16^th century, it is known to be the currency in Denmark.

Cheese is a food obtained from the milk of buffalos, cows, goats or sheep. It is formed by the coagulation of milk and milk must be acidified. Finally solids are separated out and given a final form. United States, being the largest producer produces 2000 varieties of cheese. It is a large source of protein, calcium and phosphorus.

You must be thinking now cheese is ready and this is all about cheese, but actually now the picture starts. All the cuisines all over the world use cheese as special ingredients. Every dish is incomplete without cheese whether it is margarita pizza, cheesecakes, Savory Corn tarts, Gratin of potatoes, pasta, fondue, macaroni, etc. The list is not completed here, rather it is endless. The preparation of these dishes requires cheese as the main ingredient, but they also require some other ingredients to complete its preparation and now we will discuss some of them.

Oreo Cookie cheesecake is a much loved dessert by the children. It contains oreo cookies, melted chocolate and creamy cheese. Initially crushed down the cookies and mix it with butter. Then beat sugar, cornflour and cheese along with egg one by one. After this add vanilla essence and melted chocolate in it. Pour the solution over the crust and allow it to bake at 180 degrees C for 10 mins and then decrease the temperature to 100 degrees C for 2 hours. Allow it to cool down and then cut down the slice and it is ready. In every bite of these slices you will have a taste of creamy cheese on your tongue and after every bite the only thing you will speak is “yummy cheese”.

When you talk about cheese, slideshow of hot sizzling pizza flashes across your mind. Isn’t it? So here comes the best cheese based pizza’s recipe i.e. Margharita. Take the dough and place it on the tray for pre-heating. Cover it with a layer of mozzarella cheese and spread a layer of pasta and basil leaves. Put the prepared material into the oven for 10-12 minutes. Now, after this drizzle down some olive oil and pepper on it. The pizza is ready to be served and cut down the slices too.

Cheesy dip items are all we want now days. Then how could you forget about gratin of potatoes along with garlic cream. It is a yummy dish with very easy recipe. Cut the potatoes and grate down the cheese. Now add salt and pepper to the potatoes.Now layer the pieces of potatoes and add all the grated cheese along with the garlic cream to it. If the bowl is empty add another layer of potatoes with the garlic cream and cheese. Cover it with butter and allow it to bake at 180 degrees C for 25 minutes. After the potatoes are fully cooked and surface of potatoes covered with cheese becomes brown, then it is ready to be served.

If cheese and pasta lovers are together then four cheese pasta will be there in their menu definitely. This item is as cheesy as cheese. Initially boil the pasta in salted water and mix it with the olive oil. Boil milk with thyme, bay leaf, rosemary and onions and mix the butter with flour. Add both the mixture slowly along with the pepper and salt and stir it. Grate different varieties of cheese like Parmesan, Brie, Emmental and cheddar. Add this to the above sauce. In a pan, add garlic, chili flakes and tomatoes to it. Now mix it properly and serve.

Melted cheese is far more delicious and yummy than the melted chocolate. Here comes another melting cheese dish known as ‘Cheese Fondue’. Fondue is prepared with the help of melted cheese and is a popular Swiss dish known all over the world. Varieties of cheese such as Gruyere and Emmental are added to white wine. Now hot mixture is ready and next you have to add vegetables like baby corn, broccoli to it. Enjoy the cheesiness in every sip of this fondue.

These are some recipes famous all over the world. So if you haven’t tasted any of these dishes, then what are you waiting for. Go to the nearby cuisine and place the order. Spend some cheesy moments with the cheese. Go cheesy, think cheesy and eat cheesy…!!

July 1, 2014