Month: November 2014

Easy Sandwich Recipes

Sandwich is the product of the modern world which was introduced in the western world. Later it spread to other parts of the globe. This simple, easy to make dish is a favourite among children and adults alike. Sandwiches are good for our health since it includes vegetables that we won’t take otherwise. It is a widely popular lunch food is easy to carry and is usually taken to picnics, offices and schools.

HISTORY

The history of modern sandwiches using sliced bread dates back to 18^th century Europe. But historians argue that sandwich or sandwich like dishes were used in different cultures.

The famous Jewish religious leader, Hiller the Elder, is said to have wrapped Paschal lamb or the Passover lamb in soft Matzah (flat, unleavened bread) during Passover ceremony (a religious ceremony of the Jews). Predecessors of sandwich can also be found in Europe during middle ages and also in Netherlands during 17^th century. Initially, sandwiches were considered to be the food of men who shared it while gaming and drinking at night. But slowly, it entered to the aristocratic homes and became a part of their diet. The popularity of this simple food increased due to industrialization and the rise of the working class. Sandwiches became popular in Spain and England during 19^th century. This popular and quick meal became part of American culture during 20^th century and from then on became a staple diet.

THE STORY OF THE NAME ‘SANDWICH’

It is considered as the namesake of John Montagu, 4^th Earl of Sandwich, 18^th century English aristocrat, who is considered as the eponymous inventor. Before being known as sandwich, it was known as ‘bread and cheese’ or ‘bread and meat.’

In Spain, sandwich is also known as ‘bocadillo.’ Hamburger is one of the popular varieties of hot sandwiches.

EASY SANDWICH RECIPES

A)     HAKKA NOODLES SANDWICH

INGREDIENTS

1)      1 Hakka noodles packet

2)      Capsicum (finely chopped)-1

3)      Spring onion (finely chopped)

4)      1 carrot (chopped)

5)      1 tbs cabbage

6)      1 tbs beans (chopped)

7)      Soya sauce and chili sauce- as per requirement

8)      Oil

METHOD

1)      Boil water and add Hakka noodles and 1 tsp oil.

2)      Remove the pan and pour the content to a plate and let it cool.

3)      In another pan, add oil and let it become hot.

4)      Add chopped vegetables and fry (the vegetables should be crunchy)

5)      Add soya sauce, chili sauce and also noodles to it and mix well.

6)      Garnish it with chopped spring onions and serve it hot.

B)      CHILI PANEER TOAST SANDWICH

INGREDIENTS

1)      1 tbs oil

2)      1 finely onion

3)      1 crushed green pepper

4)      2 bread cubes

5)      ½ cup grated paneer

6)      tomato ketchup

7)      chili sauce

8)      ¼ tsp pepper powder

9)      Salt- to taste

10)   Coriander leaves

11)   ¼ cup grated cheese

METHOD

1)      Heat oil in a pan and fry onion and capsicum for 5 minutes.

2)      Add bread cubes, grated paneer, tomato ketchup, chili sauce, salt and pepper powder to it and mix it well.

3)      Apply butter on toasted bread.

4)      Spread the above mixture and sprinkle some grated cheese on top of it.

5)      Grill until the cheese melts.

C)      GRILLED CHEESE SANDWICH

INGREDIENTS

1)      Cooking oil

2)      2 slices of whole grain bread

3)      2 slices of cheese

4)      ½ tomato-sliced

5)      ½ cup baby spinach

METHOD

1)      Layer cheese, tomato and spinach between the bread slices.

2)      Heat a large skillet over medium low heat. Add oil to it.

3)      Heat the sandwich till the bottom becomes light brown in color. Flip to the other side and heat it in the same way.

4)      Cut the sandwich to half and serve it hot.

D)     GRILLED AMERICAN CHEESE SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      1 slice of American cheese

3)      1 tbs mayonnaise

METHOD

1)      Heat the skillet over medium heat.

2)      Spread half the mayonnaise to one side of the bread. Heat this side of the bread in the skillet.

3)      Now add cheese on top of it.

4)      Spread mayonnaise to one side of another slice of the bread. Keep this side on top of cheese.

5)      Heat the sandwich till the cheese melts.

6)      Turn the bread and repeat.

7)      Cut the sandwich into half and serve it hot.

E)      ITALIAN STYLE GRILLED CHEESE SANDWICH

INGREDIENTS

1)      2 slices of white bread

2)      1 tsp margarine (softened and divided)

3)      1 slice American cheese

4)      ½ tsp Italian seasoning

5)      ¼ tsp crushed red pepper flakes

6)      2 slices of tomatoes (thinly sliced)

METHOD

1)      Spread ½ tsp of margarine on one side of each slice of bread.

2)      Place the bread (with the margarine side) on a skillet.

3)      Place cheese on top of bread and sprinkle it with Italian seasoning and red pepper flakes.

4)      Lay tomato slices on seasoned cheese, overlapping tomato slices.

5)      Place the other slice of bread on tomato, with butter side up.

6)      Cook on medium flame till the bread turns a golden brown color.

7)      Remove the sandwich from the skillet.

8)      Serve it hot and enjoy the food.

F)      GRILLED CHEESE AND TOMATO SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      2 slices of tomato

3)      2 slices of Swiss cheese

4)      2 tsp of mayonnaise

5)      1 pinch salt

6)      1 pinch pepper

7)      1 pinch Italian seasoning

8)      1 pinch garlic powder

9)      1 pinch minced garlic

10)   2 tbs butter

METHOD

1)      Spread mayonnaise on both sides of bread.

2)      Put slices of cheese on one piece of bread.

3)      Add tomato slices.

4)      Sprinkle it with pepper, Italian seasoning and salt.

5)      Add cheese on top of tomatoes and cover it with another piece of bread.

6)      Heat a pan with butter and garlic powder or minced garlic.

7)      Spread butter on top of each side of bread.

8)      Grill it until the bread turns golden brown color and the cheese melts.

November 28, 2014
Assamese Taste!!

Assam is a very important part of our India, Its famous for its culture, dresses, food etc. Here we are going to have a look at its food culture, Assamese cuisine is a style of cooking which is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds, both of which are centered on the main ingredient – Rice. So here are some Assamese dishes which can give you a taste of Assam.

BOR MANIMUNI MAASOR JHOL-

Ingredients-

1. Bor manimuni (with roots):150 gm

2. Hot water – I normally use double the amount of curry I need.

3. Small fish: 200 gm any fish you like.

4. Salt and Turmeric – To your taste.

5. Mustard oil – To fry the fish and a little for the curry.

6. Fenugreek seeds: a pinch

7. Black pepper powder: 1/4 tsp

8. Garlic: 3/4 pods (crushed)

Recipe- Grind the bor manimuni greens root and all. Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving.

Wash and clean fish and marinate with salt and turmeric. Fry them 80% in a wok and in mustard oil, keep aside.

In the remaining oil, add the fenugreek seeds to crackle. Add crushed garlic pods, salt, turmeric, manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.

Let it simmer until the water is half in quantity. Just before turning off the fire, add the pepper powder. Serve with steamed hot rice.

ALOO KONIR DOM-

Ingredients-

4 eggs, 1 onion, chopped, 5 small potatoes, quartered, 2 tomatoes, sliced, 1 tblsp ginger-garlic paste, 1 whole red chili, 1 bay leaf , 2 cardamoms, 1 tsp cumin seeds, 1 inch stick of cinnamon, 3 cloves , 1 and 1/2 cumin powder, 1 tsp turmeric powder and a little extra for frying the eggs, 1 tsp garam masala powder, 1/2 tsp coriander powder.

Recipe- Boil the potatoes along with the eggs till done. Peel the potatoes and keep aside. Make small incisions on the eggs, lengthwise. Rub a little turmeric and salt on them, fry in a tblsp of oil till brown and keep aside. Be careful and keep a distance while doing this as the eggs may splutter at times. Heat 2-3 tblsp of oil in a pan. Add the cumin seeds, bay leaf, whole red chilli, cardamoms, cinnamon and cloves. When the seeds splutter and the oil begins to leave an aroma, add the onion and stir for a minute. Add the ginger-garlic paste and fry till the onions are translucent.

Add the tomatoes along with the cumin, turmeric and coriander powder, season with salt and cook over low heat till the tomatoes are mushy.

Mash one or two pieces of the potatoes to thicken the gravy. Add all the potatoes and stir for a couple of minutes till they are nicely coated in the mixture.

Add a glass of water and bring the gravy to a boil. The amount of water can be reduced if a thicker gravy is desired.

Now add the eggs and simmer for a minute. Add the garam masala powder and simmer for a further minute. Remove from heat and garnish with freshly chopped coriander. Serve hot with rice or chapatti.

LABRA-

Ingredients-

3 chopped butternut squash/pumpkin

2 chopped aubergine

1 chopped mooli ( Radish)

2 medium sized potatoes, chopped

A paste of 1 small onion (chopped), 4 cloves of garlic (chopped), 2 inches of ginger (chopped) and 1 whole red chili

2 tbsp mustard oil

1/2 tsp sugar

Salt to taste

3/4 tsp turmeric powder

1 tsp cumin powder

3/4 tsp garam masala powder

1 and 1/2 C water

For the tempering-

1 tsp paas puron

1 bay leaf

1 whole red chili, halved

Recipe-

Heat the oil in a pan and add the ingredients for tempering. When the seeds splutter, add the onion-ginger-garlic-chili paste. Keep stirring till the moisture evaporates and the mixture is lumpy.

Add the vegetables, mooli, potatoes, butternut squash and aubergine, in that order, stirring well after each addition till everything is nicely coated with the spices.. Add the sugar and season with salt.

Reduce the heat to low, cover and cook till the vegetables are done 3/4ths of the way, stirring every now and then.

Add the turmeric and cumin powders, stir well for about a minute and add the water. Bring to a boil over high heat. Reduce the heat to low, cover and cook till done, stirring every now and then. The aubergine should have lost its shape, the squash and potatoes very soft (no sharp edges) and the mooli slightly firm.

Add the garam masala powder.

Increase the heat and stirring continuously, reduce the gravy, but do not let it dry out completely.

Serve hot as a side dish with plain rice and dal.

November 21, 2014
Going around Magnificent Libraries

High ceilings, minimalist yet statement furniture and rows of bounded paper from various eras screaming wisdom! Doesn’t a library stimulate your mind so much that you could stay there for days altogether reading as many books as you might? What Wikipedia defines as ‘an organized collection of sources of information and similar resources, made accessible to a defined community for reference or borrowing’ is actually a gateway to knowledge and culture.

Libraries have witnessed human civilizations grow culturally, technologically and intellectually. Right through the Renaissance, Industrialization and ages of intellectual evolution, libraries have witnessed it all and hold scores of written and visual records of the series of events that have occurred in these processes. Libraries not only boast of utmost cultural significance but also have answers to most questions of human existence. They also have the best accounts on most technological, economic, political and cultural subjects. From some great autobiographies to some great technical research papers, libraries house it all under one roof.

Libraries are synonymous with learning opportunities and they can fuel the holistic development of an individual or societies alike to a great extent. Aphra Behn once said, “That perfect tranquility of life, which is nowhere to be found but in retreat, a faithful friend and a good library.” A good library is like the oasis with refreshing greenery and sparkling water amidst a vast stretch of the desert of ignorance and mundane civilization.

Some of the worlds’ greatest libraries are listed below. The description of the grandeur of these magnificent structures is beyond the capability of words; yet this is a brave attempt to succinctly chronicle these splendid structures.

1.)    Wiblingen Monastery Library, Germany

The library modeled in the Baroque style has a charm of its own. It was completed in 1744. Just outside the library it is inscribed “In quo omnes thesauri sapientiae et scientiae,” which directly translates to “In which are stored all treasures of knowledge and science.” The interesting thing about this library is that most of the elements that appear to be marble such as the pillars are actually painted wood.

2.)    Clementinum National Library, Czech republic

This National Library comprises of a series of buildings that owe their design and conception to an 11th century chapel dedicated to Saint Clement thus lending it its’ name. The Clementinum National Library was founded in 1781. Constructed in a Baroque style, the library has served as a copyright library since the year 1782. The collection housed in the magnificent walls now includes historical examples of the mesmerizing Czech literature, special materials relating to Tycho Brahe, along with a unique collection of Mozart’s personal effects.

3.)    Virgilio Barco Library, Colombia

This one boasts of a modern architecture along with a labyrinth of books on a multitude of subjects. Designed by the famed architect Rogelio Salmona, it was completed in 2001. It features red brick walls, blue water pools and green lawns that adds to its architectural splendor. This creative design looks like a maze of colors.

4.)    Library of Parliament, Canada

The Library of Parliament in Canada has been called the ‘most beautiful room in Canada’. It was once a part of the city’s original Parliamentary headquarters that was constructed in the late 19^th century. The building had been under construction for around a decade before it was finally revealed that the builders engaged could not create a domed roof as shown in the plans. The Tomas Fairbairn Engineering Company of England was then commissioned to create a pre-fabricated dome to solve the issue. Hence, the building had the vivid distinction of being the first building in North America to possess a wrought iron roof. The unique Gothic building is so fabled that it even features on the Canadian ten-dollar bill.

5.)    Jay Walker’s Private Library, USA

This gorgeous wooden library is filled with an array of historical and pop culture artifacts and has been called ‘the most amazing library in the world.’ The gorgeous etched glass, the labyrinthine design and the many stories of book shelves lend it an impressive characteristic. As if this was not enough, the collection of rarities housed in this gorgeous library is completely magical. With books bound in rubies, a Sputnik, a chandelier from ‘Die Another Day’, and a list of plague mortalities from 1665, this place attracts scores of tourists on a regular basis.

6.)    Palafoxiana Library , Mexico

This Puebla library was established in 1646. It was the first public library in Mexico. Some even claim that it was the first library established in the Americas. Its’ name is now mentioned in UNESCO’s Memory of the World Register and is definitely one of the biggest collection of texts with its 41,000 books and manuscripts including an array of rare and antique titles.

7.)    Raza Library, India

The Rampur Raza Library is located in Rampur, Uttar Pradesh, India. The library was established in the year 1904. It is a repository of Indo-Islamic cultural heritage and a treasure-house of knowledge established in the late 18th century. It was built by successive Nawabs of Rampur and is now managed by the Government of India. Rampur’s Raza Library also boasts of printed works in Sanskrit, Hindi, Urdu, Pashto (having the original manuscript of the first translation of the Qur’an in addition to other important books/documents), Tamil and Turkish, and approximately 30,000 printed books in a plethora of indigenous and international languages.

8.)    The Tianyi Pavilion Library, China

Boasting of the majestic traditional Chinese architecture, you need to visit the Tianyi Pavilion Library located in the Ningbo City. It is the oldest private library in Asia. Built in 1560, it is the third oldest private library in the world. It is a proud abode to a collection of 300,000 ancient books, including a number of woodcut and handwritten titles.

9.)    The state library of New South Wales, Australia

It is the oldest library in all of Australia, and was started as the Australian Subscription Library in 1826. The current building was built in 1845. The most popular and beautiful part of the library is the Mitchell Wing, construction of which was completed in 1910. This wing was named after David Scott Mitchell who had a collection of old books like the original journals of James Cook. The library now contains over 5 million items, including 2 million books and 1.1 million photographs.

10.) Trinity college Library, Ireland

This library is absolutely gorgeous with two story dark wooden arches. It is also the largest library in Ireland. It serves as the nations’ copyright library, where a copy of all new books and periodicals should be sent when being applied for copyright protection. The library is also home to the famous Book of Kells.

11.) Abbey Library of St. Gallen, Switzerland

The Abbey Library of St. Gallen is not only the oldest in Switzerland, but also one of the oldest and most important monastery libraries in the world. It boasts of a holding of over 160,000 volumes many of which date back as far as the 8th century. The Rococo-styled library is considered to be one of the most perfect libraries in the world and has earned the Abbey recognition as a World Heritage Site.

12.) The Library of the San Francisco Monastery, Peru

This library built in Lima’s San Francisco Monastery is one of most ancient and most gorgeous in the continent. The majestic convent was built in 1672, with renovations and improvements continuing up until 1729. The 25,000 volumes housed here are extremely rare, registering a massive variety of knowledge ranging from the 15^th to the 18^th centuries.

November 21, 2014
Spirituality And Music

Every religion or spiritual faith depends on music to create an atmosphere of spiritual longing, beauty and refinement. This kind of music can be ennoble and inspire our spirit to divine aspirations and express our longing to live a more spiritually conscious life in the physical world.

No matter what religion, physical setting , or language in which a religious service or spiritual meeting may be conducted, spiritual music is used in the same way and for the same reasons throughout religious and spiritual groups throughout the world. The greatest musical compositions are those that celebrate God, building a melodious bridge between the human being and the divine spirit. Music that speak of God’s glory or expresses our deepest spiritual aspirations can elevate and center our attention in the divine.

The Greek philosophers, Plato, Plotinus and Pythagoras, in their writings described the existence of a universal harmony called ” The Music Of The Spheres”. They believed that the planets, as they orbited throughout the universe, produced a perfect music that could be heard by the enlightened beings. Those whose lives were lived in the harmony with divine laws could ” tune in” to this universal music. Many philosophers since then have also theorized about the music of the spheres.

In the 17th century, the great English playwright, William Shakespeare, made reference to the Music Of The Spheres in his romantic comedy, The Merchant Of Venice. At the end of the play, one of the main character laments that this divine music can only be heard by ” immortal souls “, but those who are constrained inside the human body are unable to hear it.

Religion has two aspects, an inner or esoteric side and an outer or exoteric side. The inner or esoteric side of religion is the aspect that deals with the spiritual experience in which our soul recognizes itself and reunites with the God. It is reached through inner spiritual practices such as meditation, prayer, or inverting one’s attention within to contact the divine. By going within through meditation we can connect with the inner light and sound, or celestial music of God, called the word, naam, the light and sound current, harmony of harmonies, nad, jyoti and sruti, kalma or voice of silence. It is a music or sound that emanates from God and is not made by any instrument. It is the vibratory principle of God that created all religions of creation, this physical world, all life, including the human beings, and resounds within each being. To listen to it requires inner spiritual practices such as meditation.

Each religion also has an outer or exoteric side, which involves rites, rituals, outer services, outer recitation of prayers, and various customs. Outer music is often an integral part of the outer aspect of any religion. It forms the part of the many of the customs, religious services, or rites and rituals in various religions. It also has the effect of inspiring, creating a spiritual mood, and helping to focus attention on spiritual goals.

Devotional music is always performed in Hindu, Jain, Sikh and Buddhist religious services. Such music is considered an offering to the divine, or to deities, Gods and goddesses- an offering that is believed to summon the grace and protection of God or any chosen deity. These hymns are called shabds or shabads, bhajans and kirtan are integral to private and group worship. Another aspect of Eastern spiritual music, in Hinduism, Sikhism, Jainism and Buddhism particularly, is the role of mantras. A mantra is a ” sacred utterance”- a syllable, a word, or a verse considered to posses great mystical power. Some mantras are intoned out loud and others are repeated silently, by the ” tongue of the thought”. Some mantras have no apparent meaning in terms of the human language and yet are thought to carry a deep spiritual significance. Some mantras are repeated until they produce a trans-like state. Those mantras that are considered to be the most powerful are those given verbally by a spiritual master.

Buddhist music revolves around the Buddhist traditions. In general, Buddhist monks encourage music related to one’s spiritual exercises. Buddhist chants, especially Tibetan chants are famous for producing vocal overtones and harmonies with the use of drums.

Christian spiritual music covers a vast field. During a religious service, spiritual hymns from the Bible are sung. There are also original songs that are sung and accompanied by the music written on the christian themes.

The holy scripture in the Islam is the Koran. Music in Islam centers mostly on the chanting of the Koran in the forms of call to prayer, pilgrimage chants, eulogy chants of praise, and other noble themes. The Koran is written in Arabic, so the reading of the scriptures, done in the melodious way, is also in Arabic.

Music of the Sikhs is largely devotional, often accompanied by the harmonium and tablas. These hymns prepare one for meditation and simran.

November 21, 2014
A tryst with Sicilia’s soul -PASTA!!

Did you know that over 600 pasta shapes are produced around the world?

Or that 2.75 million tons of pasta is made in Italy every year?

Or that to cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools (one billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – enough to circle the earth’s equator nearly nine times).

Fascinated?

Pasta is a simple dish and it is available in such diverse varieties merely because it is a versatile food item.

“Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday”

-Marcus Samuelsson

So why not cook some?

Here are 5 Speedy Pasta dishes for the home-cook:

Numero Uno –

Pasta Carbonara

Time: 30 minutes

Serves: 4

Ingredients: 1 packet spaghetti, 100 g bacon (cut in strips), 3 eggs, 1 egg yolk, 100 g Pecorino Romano or Parmesan (grated), 1 Tbsp olive oil, black pepper (coarsely crushed), Salt

Directions: In a big pan, heat the oil and fry the bacon till crisp. Set the fried bacon aside. In a mixing bowl, beat the whole eggs and the yolk. Stir in the grated cheese. Set aside the mixture. Boil the spaghetti in salty water. Drain the pasta. Reserve the cooking water. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat. Add salt and the pasta water. Remove from the heat. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan (optional).

Numero Dos-

Pasta with Mushroom Sauce

Time: 25 minutes

Serves: 2

Ingredients: 50 gm shitake mushroom, 100 gm fresh mushroom (sliced), 1 tbsp chopped onion, 1 clove garlic, 1 tbsp fresh thyme or fresh parsley (chopped), 30 ml white wine, 100 gm whole wheat pasta-penne or linguine, salt, pepper

Directions: Put the pasta in boiling salted water. While the pasta is boiling, you should prepare the sauce. In a saucepan, sauté onion and garlic in olive oil. Add mushroom and wine into it. Once the wine has evaporated, add some of the water in which shitake mushroom was soaked. Add salt, herbs and cook for 5-6 minutes. Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve hot.

Numero Tres-

Pasta Con Pomodoro E Basilico

Time: 30 minutes

Serves: 4

Ingredients: 1 packet Penne, Parmesan cheese, 1 kg large red ripe tomatoes, 40 ml extra virgin olive oil, 3 cloves garlic (peeled and minced), A handful of fresh basil, a pinch of red chilly flakes, salt

Directions: Cut the tomatoes in half crosswise and remove most of the seeds. Then quarter the tomatoes. Heat the oil in a large skillet, and add garlic and chilly flakes. As soon as the garlic gives off its aroma, add the tomatoes. Cook over high heat until the tomato begins to thicken. Use a wooden spoon to stir and help break the tomato pulp. Add the basil and some salt. When the sauce is cooked, remove it from the heat and run it through a food processor for a minute. Cook the pasta in abundant boiling water and drain. Place in a serving bowl with the sauce. Drizzle a little olive oil over the pasta and mix well with the sauce. Serve with grated Parmesan cheese.

Numero Cuatro-

Spinach and Ricotta Ravioli

Time: 40 minutes

Serves: 2

Ingredients:

For the Dough – 2 1/2 cup flour, 2 eggs, 1 tsp olive oil, salt
For the Filling – 1 cup spinach (blanched), 1 cup ricotta cheese, 3 tbsp parmesan cheese.

Directions: Grind all the ingredients for the filling and keep aside. To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil. Add some water and knead it to make the dough. With a rolling pin, roll out the dough into thin sheets. Take the spinach mixture and make small portions of it. Place this mixture on the dough sheet, cover and press the sheet around the filling. Cut it in desired shapes and boil them till done. Serve hot.

Numero Sinco-

Four Cheese Pasta

Time: 40 min

Serves: 2

Ingredients: 1 cup macaroni (pasta), 15 gm parmesan cheese, 20 gm cheddar cheese,15 gm brie cheese, 20 gm swiss emmental cheese, 12 cherry tomatoes, 1/2 cup milk, 1 sprig rosemary, 1 sprig thyme, 1 spring onion, 2 cloves garlic, 10 gm chopped onions, 10 gm chopped leeks, 10 gm chopped celery, 1 bay leaf, 60 gm butter, 30 gm flour, 1 pinch white pepper, 1/2 tsp nutmeg grated, pinch of chilli flakes

Directions: Boil the macaroni in salted water. Strain and put in a bowl with olive oil. Melt the butter with flour in a saucepan along with olive oil. Boil milk with rosemary, thyme, bay leaf and spring onions. Strain the milk in with the flour and butter, whisking slowly. Season with salt and pepper. Grate parmesan, add cheddar, some chunks of brie and emmental. Put in the sauce and mix it in. In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt. Saute well and deglaze with a touch of white wine. Mix the macaroni with the sauce. Serve hot.

November 21, 2014
Let’s have some RAINBOW!!

Who doesn’t love a rainbow? That magical moment when Tlaloc is being generous and yet the sun is peeking from behind the clouds, hop scotching and letting fall its warmth here and there – that exact moment, a jolly young rainbow is born.

Rainbows had always fascinated me as a kid. It had that fairytale aura that I looked for in anything and everything then.

That fascination – well, I incorporated it in my culinary creations and the outcome was more than satisfactory. The food looked fun, my little cousins loved them and to top it all, they were delicious!!

My first recipe is a rainbow cake –

Rainbow Cake

Time: 1 hour

Serves: 18 slices

Ingredients:

[ 125g butter (softened, plus a little extra for greasing), 225g plain flour, 150g golden caster sugar, 3 fresh eggs, 1 tsp baking powder, pinch of salt, 1 tsp vanilla extract, edible food colouring (red, orange, yellow, green, blue and purple)

For the icing- 1 tsp vanilla extract, 3 x 250g tubs cream cheese, 350g icing sugar ]* 3 for 6 sponges

Directions: Heat the oven to 180C. Grease the pan and line the base with baking paper. Tip all the sponge ingredients (apart from the food colouring) into a mixing bowl, and then beat until smooth.

Weigh the mixture into another bowl, and then weigh exactly half the mixture back into the mixing bowl. Pick 2 colours and stir a little into each mix. Scrape the different batters into the tins, trying to spread and smooth as much as possible. Bake on the same oven shelf for 12 minutes until a skewer poked into the middle comes out clean.

Repeat the same process to make all the coloured layers. Leave them all to cool.

To make the icing, beat the vanilla and cream cheese until smooth. Sift in the icing sugar and gently fold in with a spatula.

Smear a little icing on your plate to stick the first sponge. Start with the red, and then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. And voila! Your RAINBOW CAKE is ready!!

The Rainbow Cake is a massive hit in my family and I bake it every time my little sister comes to Kolkata for a quick visit. To quote her, “It is yummilicious!”. Kids are going to love it so bake away! Moreover, who said, us, adults can’t have a bit of our colourful fun? Gorge on folks!

The second rainbow-y recipe which I absolutely love to bake is –

Rainbow Cookies

Time: 1 hour

Serves: 48 pieces

Ingredients: 8 ounces almond paste, 1 cup butter (softened), 1 cup white sugar, 4 eggs (egg white and yolk separated), 2 cups all-purpose flour, 6 drops red food coloring, 6 drops green food coloring, 1/4 cup seedless red raspberry jam, 1/4 cup apricot jam, 1 cup semisweet chocolate chips (melted)

Directions: Preheat oven to 175 degrees C.In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. Stir in flour to form dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and cool completely.Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a cutting board on top of wrapped layers to compress. Chill in the refrigerator overnight.In the morning remove plastic wrap. Top with melted chocolate chips, and refrigerate for 1 hour. Slice into small squares.

These Rainbow Cookies are great to snack on are one of the tastiest cookies ever. Try ‘em!

Rainbow Jello

Time: 20 minutes

Serves: 7 cups

Ingredients: 6 packages of Jello (rainbow colours), 3 cups of yogurt or light sour cream, whipped cream ( this is optional but if added, it takes the rainbow jello to a whole different dimension)

Directions: To make each layer of jello, add 1 cup of boiling water to each package of Jello one at a time. Stir briefly and dissolve the Jello. Set half of the Jello aside. Use a whisk and stir ½ cup yogurt or sour cream into the other half of the Jello. Pour the creamy Jello layer into clear clean plastic cups or any other form of utensil you prefer. To the other half of Jello, add 3 tbsp water. Set aside. After the first layer is set, pour in the second layer. Repeat process for all the other layers of Jello. Add a dollop of whipped cream over the Jello (once it is set) at the end. And this is how the awesome Rainbow Jello is created.

The bobbly wobbly Rainbow Jello is a personal favourite. Since it needs mainly two ingredients, it is convenient and is the easiest of the lot to make. And again, it is simply delightful!

November 21, 2014
Check out at the check in!!

It’s a place where people usually hang-out with their friends and family. Next to beaches and shopping malls, this attracts an equal number of people. We still live by the saying that a satisfied hunger and quenched thirst makes one pleasant and closer to us. True to these words, various hotels, restaurants, motels and other such places that offers food have opened up almost everywhere.

A restauramt setting

In today’s world, it is not fair for someone to say that he/she do not often visit restaurants, owing to the fact that they are sprawled across the map of the world. Ranging from ordinary road-side carts and mini eat-outs to posh, rich and elegant restaurants boasting of the 5 stars of quality (that restaurants are usually titled to). It is, as the saying goes, where there is food, there are people.

This tradition of offering food to people dates back to the times where cities were first beginning to develop and dynasties ruled parts of the world.

The first restaurants

The idea of serving food in exchange for money goes back to the days when people travelled by either foot or a horse-driven carriage. The earliest known restaurants were more, like today’s road-side inns. The customers were usually peasants and small-time traders, travelling from one city to another. These restaurants simply consisted of a few benches or tables and they did not have any particular menu. These places offered simple foods commonly found in merchant’s homes. It was the chef’s choice which ultimately became the day’s menu.

In the middle ages, as the population slowly increased, taverns became one of the most common places for a common man to buy food and drinks. In addition to serving food, they served as the first bars or pubs too. A few of these can be seen even today.

An artist’s rendition of a restaurant in the olden days

These places were usually places where people gathered and discussed official matters or met for recreational purposes. Thus, they imbibed a society that was socially strong. These taverns however, had a simple menu from which people could choose what they wanted to eat or drink and they were often served by people who owned the place or worked there. They were the first bearers or waiters.

Restaurants also occurred in the form of road-side shops serving simple, yet satisfying meals. These were usually considered the fore-runners of the modern day fast-food chains that can be found sprawled across the map of the world. In the American continent, these usually sold the first buns and mustard, peanuts, popcorn, candies or any other such food articles by which people could satisfy their hunger temporarily. Later, as time passed, the buns turned to hamburgers and hotdogs which soon became an instant hit not only because of their taste, but also because these foods were easily made and quickly served. Thus, it marked the beginning of fast foods. In France, small restaurants opened up at corners of streets or openings of junctions and they primarily served soups and stews which instantly struck a chord with the French. They soon revolutionized to various other food articles, which are served almost in all parts of the world even today. The French were usually good with breads and foods out of breads and dough. It was the French who brought “baking” to the limelight.

A painting of a street-side restaurant in Paris

In the European sub-continent however, pies of various sorts and flavors were becoming popular. In short, restaurants immediately became popular among the people, even though they served simple foods.

It was in the fifteenth century when foods from different parts of the world were traded. Thus each recipe special to a particular country, became famous in another part of the world. This never stopped there though and the market and trade only increased with time and now, it has resulted in the numerous continental restaurants, five-star hotels and simple inns which serve foods both simple and those unheard of in that region.

Restaurants in India

India is a vast, diverse, multi-cultured country which has different eating habits as well as different food items. Thus, the normal, modern restaurants with either a three or four star rating usually serve more of recipes from other parts of the country when compared to recipes from around the world. However, it is a different tale when it comes to continentals and five-star hotels. These serve both in equal proportions and in top qualities.

The first restaurants here were road-side carts selling very simple items exclusive to that place or country. These types of road-side stalls can still be found even today, buzzing and alive with hungry people. However, these have now modernized to serving snacks (“chaat” items), in addition to serving sandwiches, beverages, pastries, juices, etc. they have become a common place of hang-out especially for the younger generation.

Check out at the check in!

Restaurants are places where, in addition to serving food, also provide people with a place to stay for a stipulated amount of time. This practice dates back to the time when travelers having travelled quite a long distance, needed a place to eat and rest. The earliest known such rest-houses where more like big houses apartments usually called “inns”. They had extra rooms which were carefully and regularly maintained by the owners and proprietors. The food was cooked by them and served. This soon modernized to become resorts and lodges.

Rooms allotted for a longer period of time and those which offered more comforts were called suits and these are usually found in five-star hotels today.

In short, restaurants have come a long way to what they are now. They have undergone changes alongside people and have become a common thing now. Not much thought have gone to their origin and history.

November 21, 2014
Ganesha Chaturthi : festive season that lasts for 10 days

Ganesha is known to be the most popular God in Hindu religion and Ganesha Chaturthi is celebrated on the rebirth of Ganesha across the country. Ganesha is the son of Lord Shiva and Parvati. On this auspicious occasion lord Ganesha is welcomed all over the country and confer his presence on this land. Ganesha is popularly known as the god of prosperity, wisdom and good fortune. It’s a tradition in India to worship Ganesha at the start of any new project, wedding ceremonies or during the tours.

Ganesha Chaturthi is also known as Vinayak Chaturthi in some places. It is celebrated on the Shukla Cahturthi which falls during the season of Bhaadrapada. The festival is celebrated across the country for the period of 10 days and it ends on the day of Anant Chaturdashi. It generally falls in the month of August or September. During these 10 days there are several customs and traditions that devotees follow. During the start of the month people start their preparation and start decorating their houses and shops in a very creative manner. They also go to the market and select perfect idols for worship. When they finally bring those idols in their home, they follow several rituals which are called as Ganesha Staphna.

Ganesha Chaturthi is celebrated with full enthusiasm all over the country. A month before this day preparation starts. In the market, you will find various creative clay models of Lord Ganesha for sale. These are prepared by expert artists. They are beautifully created and adored with ornaments. These idols vary in their sizes and creation. These idols are purchased and installed in the houses on the very first day of this festive season. People collect money from various funds and construct pandals where these statues are installed. These are decorated with flower, lights and various other decorative items keeping in mind their religious themes.

The priests are called for the chanting of mantras and they dressed themselves in red dhoti and shawl. Through these mantras they try to invoke the lord Ganesha in their souls and this is known as Pranapratishtha. After this jaggery, coconut and modaks are offered to them. After this, these idols are smeared with the paste made of kumkum and sandalwood. While the priest is doing these Shhodashopachara people sitting behind them are chanting Ganesha Stotra. During this festive season various cultural activities can be seen in Pandals like street performances, singing and dancing, orchestra etc. Along with these various camps for medical check-up, blood donation, etc. are also organized in the respective cities.

There are several different methods and rituals to perform this worship and this varies from one state to another. Like in Maharashtra individual families bring these idols to their homes and perform the rituals according to their tradition. After the end of this season they take these idols in a procession to rivers or the sea. This procession involves bands and people walk all over the procession shouting Ganpati Bappa Maurya, Purcha Varshi Laukariya. This means they are requesting Lord Ganesha to come early next year. They are worshipped their near the coast and finally immersed into the water. But due to environmental factors these immersion is now carried out in an eco-friendly manner. In Tamil Nadu, this festival is celebrated in a very ostentatious and grand manner. Here they decorate the idols of Ganesha with Bermuda grass and garlands. People go to the temples every day and offer ladoo and modaks to Ganesha. Here idols are made of clay and sometimes with coconuts too, as plaster of Paris is banned in this state. On the last day they are immersed in the Bay of Bengal.

Not only in India, this festival is celebrated out of India with the same devotion and enthusiasm. To have a feel of Hindu culture several Indians reside in the UK celebrated this festival first time in London at the Hindu Temple. Finally, after the 10 days the idol was immersed in the Thames River. This celebration attracted 18000 devotees across the city. In the USA, a Hindu organization tends to organize several events on these occasions to mark their culture. In Philadelphia, this occasion is celebrated in at the Bharatiya temple where different devotional events and cultural programs are organized.

Puja is always incomplete without sweet dish. During this festive season Modak is the main dish that is admired across the country. It is generally prepared with wheat/rice flour involving grated coconut stuffing in it. Some people also mix jaggery and other dry fruits in it according to their taste. Then it is fried and ready to be offered to Lord Ganesha. Another dish is karanji which is almost similar to modak but it has semi-circular shape. Along with modaks ladoo, panakam , vadapappu, chalividi, Vundrallu are also offered during the worship. In Andhra Pradesh there is a tradition where a plate containing modak and other twenty one pieces of sweet dish are offered to Ganesha.

So celebrate this festive season with full enthusiasm and joy this year. ..!!

November 21, 2014
Cheesy and spicy Enchiladas- Puro Mexico

The intangible cultural heritage of the world, the Mexican food has a wide network all over the world. The life without Mexican food is like no life at all and I think this phrase set right here if we are discussing about the enchiladas, the world famous Mexican dish full of cheese and spices. Mexican enchilada has emerged as a, cultural and culinary phenomenon that goes far beyond than mere belly filling. Enchiladas are rooted in the Mexican culture, religion and tradition, regarded as symbol of Mexican ethnic heritage and sense of delicious food. Enchiladas are also a most favorite street food of Mexico.

This dish was originally came into existence, when the people living in valley of Mexico used to eat corn tortillas folded or rolled around small fish. After that, from generation to generation enchiladas are regarded as central part of the Mexican culture. It is served on all the occasions. Varieties of enchiladas depend on the regions. Enchiladas are rolled maize tortillas stuffed with either chicken or vegetables and covered with melted cheese and Chile sauces. Recipe of enchiladas is very simple it hardly takes 30 minutes to prepare delicious enchiladas.

For Veg cheese enchiladas the ingredients are – 12 corn tortillas, red enchiladas sauce, 2 to 3 tablespoons olive oil, half onion chopped, 1 clove of garlic, 14 ounce crushed tomatoes, half cup water, half teaspoon dried oregano, 4 cups of jack cheese, mild cheddar, a handful of cilantro, ¾ cup of chopped cooked green chilies, 1/3 cup chopped pickled jalapenos, 1 cup of sour cream half a head of iceberg lettuce. For making tortillas take a mixture of either of wheat or maize with salt. stir in water and oil. knead 10 to 15 times then roll and cook tortillas over medium heat.

Method of making enchiladas- preheat oven to 350 degree F. Add a tablespoon of oil on large frying pan at medium heat. Now add a corn tortilla cook it for 2 to 3 minutes. Lift up tortilla with the help of spatula and add another tortilla underneath and cook it also for 2 to 3 second, repeat this process until all the tortillas become brown and soft. you can add more oil if needed. This pre-cooking of tortilla helps in softening them for rolling. Add the fried and chopped onion, cook them for 5 to 6 minutes until translucent. Add the crush tomato, chili, salt and garlic, cook for a minute then add ½ cup water. Add the oregano and if it taste too vinegary, add half teaspoon sugar then put it aside.

Now take tortillas one by one, stuffed with all the mixture and cheese, cover 2/3 of it tightly with the shredded cheese, then roll up the tortilla and place it in casserole pan with little olive oil on the bottom of it. Add sauce on the top of the tortilla in the casserole pan until the tortillas are fully covered with the sauce cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 to 15 minutes until the cheese melts. Now you have cheesy, spice and tasty veg enchiladas served with sliced iceberg lettuce dressed topped with different sauces and cheese. you can put more vegetables according to your test and desires.

Making of non-veg enchiladas-

Ingredients are-
2-3 tablespoon olive oil, 1 cup frozen corns, 2 red onion sliced, 2 red peppers, red chili powder, 2 garlic cloves, crushed, 1 tablespoon cumin seeds and ground coriander, Boneless chicken, cut into small chunks, re fried beans, tomatoes, pasta according to the need, 10 tortillas, 3 ml. pots soured cream and around 200 gm cheddar, grated, 1 tablespoon golden caster sugar, 1 cup shredded cheese and Red enchiladas sauce.

Method: To make enchiladas sauce- first, blend the charred garlic, onion, tomato, chopped green chili and coriander in mixer then put this mixture for heat in oil or Heat the olive oil, fry the onions, peppers, chopped chili and coriander stalks half the garlic and tortillas in a large pan for the 10 minutes until it becomes soft then stir in it 2 teaspoon ground coriander and cumin seeds and fry for 2 minutes. . Now add water, salt, and pepper, simmer on low heat for 10 minutes.

Meanwhile boil chicken in the water, rinse and shred with fork. Add onion and garlic. If using ground beef, brown with the onion and garlic or fry the chicken in another pan until it becomes brown then add it to the pan of vegetables. Sprinkle chicken with cumin, garlic powder and Mexican spices on vegetables, then remove it and allow cooling. Add corn and chili then after mixing add canned tomatoes. Stir the beans, sweet corn, coriander leaves, spices and 150 ml of pasta into the vegetables and chicken. Add tortillas drain on paper towel. The pour the enchiladas sauce in the bottom of the baking pan, fill the tortillas with a spoonful of chicken mixture, spicy vegetables and Cheese.To put together the enchiladas slather sauce on the tortilla, add the cooked enchiladas chicken, roll it and pour enchiladas sauce and cheese on the top. Bake it till the cheese melt. place for the bake at 350 degree for 20 minutes or until cheese melt then garnish with chopped tomatoes, decorated with different salads and sour cream before served.
Now enjoy the cheesy, spicy and testy enchiladas.!!!

November 21, 2014
Barbeque Nation: A must visit!

A world of food in itself is Barbeque Nation. Whether you want to have a dinner out, celebrate an occasion with your friends, colleagues or loved ones, this is the place. A place with perfect ambience and zippy service. You just can’t miss to come in here at BBQ Nation. The food, which is vegetarian and non-vegetarian is fresh, tasty and the most special part is that they there is live grill that is placed directly on your table so that you can grill your starters and savour them while there are still sizzling. Wonderful, No? Also, there is lively arrangement of slow, peppy, hip music and other easy listening number you can choose from. Everything just perfect to lift up the mood.They say that they believe in simple pleasure of eating food and food here is like celebration of life in itself. The soups and salads and main course in this mouth-watering restaurant is taken from cuisines around the world- American, Mediterranean, Oriental, Asian and even Indian!

Barbeque Nation being one of the most successful casual dining food chain in India and has several outlets in all the major cities of India. Let’s have a look on how it all started, the world on grill; food franchise, what’s the story behind it, let’s uncover it.

Sure, some of the successful businesses today are born out of the small personal everyday needs and these end up becoming huge companies with a bit of innovation and desire to deliver satisfaction. Such a tiny, trivial issue pushed the thinking of Mr. Prosenjit Roy Chaudhary to an extent that the mere experiment to get rid of issue turned into one of the most successful food chain in India – Barbeque Nation; a.k.a BBQ Nation. Here goes the story. As in November, Indore can get quite chilly evenings and at the poolside of Sayaji Hotels, the temperature was 7 degree Celsius and Mr. Prosenjit was informed by his MD- Sajid Dhanani, about the complaints of customers that the kebabs served to the guests at hotel were getting cold. That evening, he was watching television in evening at his home, when he saw how nomads are facing a similar problem while camping at riverside. They erected a grill using stacked armour and roasted meat on it. Mr. Choudhary as amazed by this and began serving kebabs on mini grills at the tables, which were 90% cooked, in the banquet division of Sayaji Hotels. It was a big hit.

Then, Chaudhary got the green flag from his MD, to enter into food retail and As CEO of BBQ Nation, he brought the idea to Mumbai and set up city’s first Barbeque Nation at Pali hill, Bandra. People liked it a lot and between 2006 to 2008, there were 13 outlets. Today there are 35 outlets across India. The chain generates revenue of nearly 9 crore per store and the profit margins are 19 percent. What is remarkable about it is the buffet service serving unlimited meat and seafood. As Mr. Chaudhary says,” Barbeque Nation doesn’t begrudge you on portions. He further adds,” If they say they are serving prawns, they will really give you unlimited amounts of prawns.” The firm says, it is interested to explore internationally also and will be going global in coming next years and also adds that Indian market is still the most exciting place to experiment. The firm tells,” We have some serious trade enquiries from Australia, UAE and especially from Dubai. We would be exploring the opportunities of expanding outside India now.”

The chain operates on economies of scale and it offers its customers the independent dining experience. The customers pay a flat price ranging between Rs. 650 and 800 per head, depending on location and time, gets a choice of five vegetarian and non-vegetarian that they can season and cook on the grill, at the table, then move to the main course buffet and can eat as much as they want. This is a unique experience in itself and you enjoy your food like having a barbeque at home and if I talk about taste, undoubtedly perfect. The firm feels that giving fixed price and unlimited choices and food, may have attracted and retained such a pool of customers. Also, it makes it easy for the group of professionals to visit as there is no uncertainty about the bill. He also adds that concept of unlimited buffet isn’t new but execution of Barbeque Nation is superior and lovely experience in itself, making the imitators difficult to copy and compete and operate at same level. The food chain is efficient in its service and is able to deliever consistency at every outlet; which is unlimited food, prompt service and clean toilets. The food is also a perfect blend of multiple cuisines and just the perfect taste to tickle your taste buds and makes it irresisitible for you to avoid coming here. You just can’t help but seduced to dine-in in BBQ Nation.

In this picture is Mr. Kayum Dhanani, the now MD of BBQ.

Indulge yourself in for an unforgettable Barbeque experience, something you just can’t forget and can’t resist walking in again. Go, discover the joy of partying well with Class and Style and yeah, the delicious food. The restaurant is all yours ready to serve your appetite.

November 21, 2014