Author: Abantika Kahali

Chutneys are Yummy! Part 2
Chutney (also translated as Chatney or Chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). Chutneys may be either wet or dry, and can have a coarse or fine texture. There are various types of chutneys.

Traditionally, chutneys are ground with a mortar and pestle made of stone or an ammikkal . Spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly (sesame) or groundnut (peanut) oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.

Let’s explore two new mouth-watering recipes of Chutneys which one can make easily at home!
- Garlic Chutney:
This is a fiery-spicy chutney made from garlic cloves and red chilies. It is a taste-enhancing must-have accompaniment for South Indian dishes like Dosa, Idli, etc. In this customized Indian Garlic Chutney recipe, garlic, soaked red chillies and coconut are first sautéed in oil, and then crushed with tamarind pulp to make delicious Chutney having a complex hot, sour and spicy taste altogether.
- Ingredients:
1) 8 chopped garlic cloves (skin removed).
2) 2 whole dry red chillies, seeded and broken into pieces.
3) ½ cup grated fresh coconut.
4) 1 teaspoon tamarind pulp.
5) ¼ cup water.
6) 2 teaspoons oil.
7) Salt according to taste.
- Directions:
1) Heat 1 teaspoon oil in a pan. When the oil is hot enough, sauté the chopped garlic over a low flame for a minute and then transfer to a plate.
2) Heat the remaining 1 teaspoon oil in the same pan and sauté the dry red chillies over a low flame for 20-30 seconds. Again, transfer them to the same plate.
3) Let the sautéed garlic and dry red chillies cool for about 3-4 minutes. Transfer the garlic and the dry red chillies to the chutney jar of a grinder or food processor. Grind them until a medium coarse paste is formed.
4) Add the grated coconut, the tamarind pulp, ¼ cup water and salt (according to taste) to the jar.
5) Grind them till a medium coarse paste is formed. Tasty South Indian Garlic Chutney to be enjoyed along with Dosa and Idli is ready to be served!
- Tips:
1) You can also use 2 teaspoons of the red chilli powder in place of the usual dried red chillies.
2) Dry Kashmiri red chillies are specially added to get that nice red color and also to make a less spicy Chutney when compared to other varieties of chillies as such.
3) Replace the tamarind pulp with 1 teaspoon of lemon juice for a slight variation in the overall taste of the Garlic Chutney.
- Preparation Time: 5 minutes.
- Cooking Time: 5 minutes.
- Servings: 6 (½ cup).
- Pudina Chutney:
Pudina (Mint) is an herb known for its medicinal benefits for indigestion, acidity, headache, dental and skin diseases. It is an integral part of Indian cuisine as well. This Pudina Chutney recipe makes for an extremely flavorsome and tempting Chutney prepared right from fresh mint and coriander leaves. However, its main taste comes from the tamarind paste which is added to give a nice tang to its spiciness. The whole texture of the Chutney is derived from the fresh coconut.
- Ingredients:
1) ¼ cup fresh Pudina (mint) leaves.
2) 1 cup chopped coriander leaves.
3) ½ cup grated fresh coconut.
4) 2 chopped green chillies.
5) ½ inch piece ginger, chopped.
6) 2 teaspoons tamarind pulp or lemon juice.
7) 1 teaspoon sugar (optional).
8) Salt according to taste.
9) ½ cup water.
- Note:
This recipe requires tamarind pulp as an ingredient. You can easily find ready-made tamarind pulp to be bought in the market. If the tamarind pulp is not available, then you can also prepare it at home by simply following the directions which are given below-

1) Soak the tamarind in hot water for roughly 1 hour.
2) Remove the seeds of the tamarind.
3) Strain the whole mixture to prepare fresh and homemade tamarind pulp.
- Directions:
1) Clean the mint leaves and the coriander leaves well by running them under fresh tap water.
2) Grind the fresh coconut, green chillies, ginger, sugar and salt together in the chutney jar of a mixer or a food processor until a very smooth paste is formed.
3) Add the mint leaves, the coriander leaves, the tamarind pulp (or the lemon juice) and ½ cup water. Grind again until a very smooth consistency of chutney is arrived at.
4) Fresh Pudina Chutney is ready to be served along with your favorite condiments!
- Tips:
1) Replace the tamarind pulp with an alternative of lime juice for an even more delicious tang of the Pudina Chutney.
2) Store it in an airtight container in refrigerator for up to 3-4 days. You can then use as and when it is required.
3) You can always add more water and adjust the spices according to your own tastes so as to make the Pudina Chutney more diluted and thin, or of a concentrated and strong flavor.
- Preparation Time: 10 minutes.
- Servings: 8 (1 cup chutney).
So there you are – two delicious Chutneys which you can easily make at home by following some simple instructions. These are very good from the health point of view. They also acts as excellent taste enhancers.

Keep watching this space for more delicious recipes!
September 14, 2014
Chutneys are Yummy! Part 1
Often while having food, you find that the dish lacks a certain punch. A flavor so to speak. You wonder how to solve this problem. Well, worry no longer. There is a solution at hand which will leave your taste buds tingling in the process. What can that be you ask? One word we say in reply. Chutneys!

Chutney (also translated as chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). Chutneys may be either wet or dry, and can have a coarse or fine texture. There are various types of chutneys.

The name “chutney” covers a wide variety of foodstuffs. The common element which makes them all “chutneys” is that they are added to meals to add flavor; the best English “translation” of “chutney” is “relish”. As such, they can be, and are, eaten with a wide variety of foods.

The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. The first chutneys in India would have been sticky fruit based preserves. Sugar, although available in India, was not widely cultivated and honey would have been used to sweeten dishes, this leading to the chutneys being used as more of a dipping sauce rather than a condiment. It is written differently in several North Indian and South Indian languages.

Let’s have a look at some popular Indian chutney recipes!
- Peanut Chutney:
Peanut Chutney, a versatile and easy-to-make spicy chutney, is a must-have accompaniment in South Indian cuisine. It can be of two types, wet and dry. This recipe is for making wet peanut chutney for Dosa and Idli, and it can be used either as spread or as an accompaniment.
- Ingredients:
1) 1/2 cup roasted peanuts, skin removed.
2) 3 garlic cloves.
3) 1/4 teaspoon tamarind paste.
4) 4 dry red chillis.
5) 1/2 teaspoon mustard seeds.
6) 4-5 curry leaves.
7) 2 teaspoons oil.
8) 1/2 cup water.
9) Salt to taste.
- Directions:
1) Put the roasted peanuts, garlic, 3 dry red chillis, tamarind paste and salt in the chutney jar of the grinder.
2) Grind them together till a medium coarse powder.
3) Add 1/2 cup water to the mixture, and grind again until a smooth paste is formed. Transfer the paste to a serving bowl, and proceed to prepare tempering.
4) Heat oil in a small pan. Break 1 dry red chilli into two pieces. Add the mustard seeds. When they start to crackle, add curry leaves and the remaining 1 dry red chilli. Sauté for 10 seconds and turn off the flame.
5) Pour the tempering over the prepared chutney paste. Peanut chutney is now ready to be served along with steamed Idli and Dosa!
- Tips:
1) If roasted peanuts are not available, then you can dry roast them over low flame in a heavy based pan for 7-8 minutes. Let them cool for 3-4 minutes and remove the skin.
2) Increase or decrease the amount of red chillis to make more or less spicy respectively.
3) You can avoid topping it up with mustard seeds tempering if you are going use it only for making Dosa.
- Preparation Time: 10 minutes.
- Cooking Time: 2 minutes.
- Servings: 2.
- Coconut Chutney:
Making South Indian Coconut Chutney for Dosa and Idli is very simple. Just blend fresh coconut with chillis, curd and ginger, and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Follow this recipe and discover how good the chutney tastes. But yes, don’t blame us if you get addicted to it!
- Ingredients:
1) 1 cup roughly chopped fresh coconut.
2) 1 teaspoon grated ginger.
3) 2 green chillis, chopped.
4) 1 tablespoon roasted chana dal.
5) 1 tablespoon curd.
6) 1 teaspoon lemon juice or tamarind paste.
7) 1/2 cup water.
8) Salt to taste.
- For Tempering:
1) 1/2 teaspoon cumin seeds.
2) 1/4 teaspoon mustard seeds.
3) 4-5 curry leaves.
4) 1 dry red chilli.
5) 1 teaspoon oil.
- Directions:
1) Take chopped coconut in a small chutney jar of the food processor or grinder.
2) Grind it to make a medium coarse paste and transfer on to a plate.
3) Add green chillis, roasted chana dal and ginger to the same chutney jar.
4) Grind mixture to a smooth powder.
5) Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.
6) Grind them to make a medium coarse paste. If required, add more water to get the desired consistency of chutney and grind again. Transfer to a bowl.
7) Heat oil in a small tempering pan. Add mustard seeds. When the seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
8) Take the pan away from flame and immediately pour tempering over the prepared coconut paste. Mix well. Delicious Coconut Chutney for Idli and Dosa is now ready to serve!
- Tips:
1) Adjust quantity of water accordingly to make it thick or diluted.
2) Avoid the addition of green chillis while making coconut paste, and avoid dry red chillis in tempering while making white Coconut Chutney.
3) Consume fresh chutney immediately or refrigerate it, and use it for up to 3 days.
- Preparation Time: 10 minutes.
- Cooking Time: 2 minutes.
- •Servings: 6.
Watch this space for recipes of more mouth-watering chutney recipes. Coming soon!
September 14, 2014
Street Food Made Easy Part-2

Okay, for those of you who have read the previous edition to this article, I am not going to bother with an explanation regarding what street food is, how it tastes, what are its benefits and the like. However, for those who are reading about street food for the first time, this article will surely prove to be a pleasant surprise. And dare I say both for the tummy and the mind!

Street food can be of various types. It can include heavy or light food items as per your hunger pangs. Well, in this article, I would like to satisfy those among you who prefer the former category.

Often while returning from work or from school or from college, you find your stomach rumbling. Really loudly! Well, what to do? You know that having food from the street is not really the safest bet for your health. But what is the alternative then? It is really simple actually. Just make those street food items which you have been craving for God know how many days at your own home! Follow the recipes given below to get the most satisfying and sumptuous results with the utmost amount of ease on your part. I assure you that you will not be disappointed in the least. Simply read on to find out more!

(1) Dahi Papdi Chaat:

Dahi Papdi Chaat is a very popular north Indian (Maharashtrian) street food item. Chaat essentially means a Hindi word which literally means ‘to lick’. It is now used to describe a whole range of savoury snacks and fast food items across Indian and in some places abroad as well. Papdi refers to the special crisp fried dough wafers which are made in a special way by using refined white flour and oil (mustard usually) as the main ingredients.

Ingredients:

•Crisp Papdis: 24.
•Whisked Yoghurt: 1 ½ cups.
•Salt: According to taste.
•Sugar: 1 tbsp.
•Boiled and Chopped Potatoes: 2 medium sized.
•Blanched Sprouted Green Gram: ½ cup.
•Red Chilli-Garlic Chutney: ¼ cup.
•Green Chutney: ½ cup.
•Sweet Tamarind Chutney: ¼ cup.
•Roasted Cumin Powder: 1 tsp.
•Chaat Masala: ½ tsp.
•Red Chilli Powder: ½ tsp.
•Fresh Coriander Leaves: According to use.
•Sev: As required.
•Peeled Pomegranate (Anar): 2 tbsp.

Preparation:

•Add salt and sugar to the yogurt and whisk further till it has arrived at a smooth consistency. Keep the mixture in the refrigerator till use. In the meantime, arrange the Papdis on a medium-sized plate.
•Place some of the chopped potatoes over each Papdi. Over that, put some boiled sprouted moong. Drizzle a little Red Chilli-Garlic Chutney, Green Chutney and Sweet Tamarind Chutney over those.
•Sprinkle cumin powder, chaat masala, a little red chilli powder and salt. Top it all up with the chilled yogurt mixture.
•Drizzle some more of the Sweet Tamarind Chutney and the Red Chilli-Garlic Chutney. Then add the coriander leaves, Sev and the pomegranate pearls on top at the end.
•Serve immediately.

Preparation Time: 15-20 minutes.

Serves 4.

(2) Pav Bhaji:

Pav Bhaji is an exceedingly popular Maharashtrian street food item that traditionally originated in the Mumbai cuisine. While the Bhaji part of the dish is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls). Pav Bhaji is native to Mumbai and has now become popular in almost all the metropolitan areas in India especially in those of central and western Indian states such as Gujarat and Karnataka.

Ingredients:

•Turmeric Powder: ¼ tsp.
•Pav Bhaji Masala Powder: 1 ½ tbsp.
•Ginger Garlic Paste: 1 ½ tbsp.
•Finely Chopped Tomatoes: 3 medium sized.
•Tomato Sauce (Optional): 4 tbsp.
•Lemon Juice (Optional): 1-2 tsp.
•Finely Chopped Onion for Garnishing (Optional): 1 small sized.
•Coriander Leaves for Garnishing: According to requirement.
•Butter/Oil for Bhaji: 1 tbsp.
•Additional Butter for Pav: According to requirement.
•Pav (Buns): 6 to 8.

Preparation:

•Add the butter or oil in a pan and heat it up. Add the chopped onions and fry till they turn translucent. Then, add the ginger garlic paste and fry till it gets fragrant.
•Add the chopped tomatoes, the turmeric powder and then sprinkle salt. Continue to fry till the tomatoes turn soft and mushy.
•Add the chilli powder, extra salt and Pav Bhaji Masala powder. Mix well and fry for another 2 minutes.
•Pour water so that it is just enough to cover the vegetables.
•Add the coriander leaves. Mix well and mash the curry if you desire a smooth Bhaji.
•Cook till the consistency of the gravy becomes thick.
•Slit the Pav buns horizontally leaving one edge intact.
•Heat the butter on a pan. Open the buns and toast it for a minute or two. If you like to make it spicier, sprinkle some Pav Bhaji Masala Powder on the inner side.
•Garnish with onions and serve either hot or warm.

Preparation Time: 25-30 minutes.

Serves 3-4.

So, there you are. I am sure that you must be salivating by now if you have read through the recipes and seen the pictures. Especially if you are on an empty stomach! Well, then. Why the wait up? Go to the kitchen and start cooking. Nobody is going to stop you from devouring these delicious food items once you are done!

Happy snacking folks!

June 15, 2014
Street Food Made Easy Part-1

They say that temptation was the fall of man. Well, the Bible does anyway. It relates how Eve and Adam gave in to temptation when falsely lured by the Serpent and how they bit into the Forbidden Fruit. Despite being forbidden repeatedly, their greed was predominant. And this small act of temptation signified their fall from God’s grace and the Garden of Eden.
One such similar temptation when it comes to matters of the tummy is street food. It is not gastronomically appropriate for you. In fact, it is every dietitian’s worst nightmare come true. You are highly aware of all these solid facts! And yet you simply can’t stay away from these forbidden delights out on the city streets. Street food just has that certain appeal of its own, you say.
Now what comes to your mind immediately when upon hearing the term ‘street food’? Unhealthy? Unhygienic? Inappropriate? Unfit? Unpalatable? Well, there might just be a way to avoid all of the above terms and also savour these tempting snacks at the same time. How you ask? It’s impossible no longer. If you have the recipe to spruce up these cookeries at hand, you no longer have to worry about any outside problem at all. You can be your own cook and your own critic at the same time! And all while enjoying the comforts of your own little kitchen at home as well. Don’t worry even if you are a beginner at cooking. All you have to do is simply follow the recipes and voila! There you go. You have those mouth-watering and irresistible food items right in front of you all just waiting to be devoured. Now then, we ask. How much better could it honestly get?
What’s the wait up for then? Simply make a note of the following recipes. Close your eyes. And just let your taste buds do the talking. Read on to find out more!

(1) Bhelpuri:

Bhelpuri is a savoury Indian snack, and also a variant of chaat. It is typically prepared by mixing together appropriate portions of puffed rice, vegetables and a tangy tamarind sauce along with a few other ingredients on the side. Bhelpuri is thought to have originated in Gujarat. Thereafter, because of its immense popularity among the mass, the recipe has spread to many other parts of India where it has been modified accordingly to suit local food availability. The Kolkata variant of Bhelpuri is called Jhaal Muri (meaning “spicy puffed rice “). A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.

Ingredients:

• Puffed Rice: 2 cups.
• Sev: ½ cup.
• Roasted Masala Chana Dal: ¼ cup.
• Roasted Peanuts: ¼ cup.
• Crisp Puris: 8.
• Onion: 1 medium sized.
• Potatoes: 2 medium sized.
• Green Chillies: 2-3
• Salt: According to taste.
• Green Chutney: ¼ cup.
• Tamarind Chutney: ½ cup.
• Garlic and Red Chilli Chutney: 2 tbsp.
• Lemon Juice: 1 tsp.
• Fresh Coriander Leaves: 10-15.

Preparation:

•Peel the onion and chop finely. Clean the coriander leaves, wash well and then chop finely. Boil the potatoes. Then peel and cut into bite sized pieces. Wash and remove stems. Then finely chop the green chillies.
•Combine the puffed rice, onion, roasted masala chana dal, peanuts, potatoes, green chillies, half of the Sev and toss well in a big mixing bowl. Add four crushed puris and mix further. Add salt according to taste. Add the three chutneys as per your own taste and mix well. Add lemon juice and mix well.
•Garnish with the chopped coriander leaves and the remaining Sev. Serve immediately along with the remaining puris to eat.

Preparation Time: 12-15 minutes.

Serves 4.

(2) Panipuri:

Panipuri (also known as Golgappa, Pani ke Bataashe, Phuchka or Gupchup) is a popular street snack famous all over the countries of India, Pakistan, Bangladesh and Nepal. It basically consists of a round, hollow fried crispy puri which is filled with a mixture of flavored water (“pani”), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one’s mouth in one go. The pleasure lies in being able to swallow it whole and thus, relish the small bite-sized snack as it is meant to be. It is an exceedingly popular street food dish especially in the regions of Mumbai, Kolkata, Delhi and Lucknow in India. The panipuri is said to have originated from the Magadha region of India.

Ingredients:

•Crisp Puffed Puris: 40.
•Date and Tamarind Chutney: 1 ½ cups.

For the filling:

•Boiled Bean Sprouts: 1 cup.
•Boiled Potatoes cut into small pieces: 2 big-sized.
•Black Salt: According to taste.
•Chaat Masala: 1 tsp.

For Pani:

•Fresh Coriander Leaves: 20-25.
•Fresh Mint Leaves: 20-25.
•Green Chilies: 5-6.
•Panipuri Masala: 2 tbsp.
•Dried Mint Powder: 12 tbsp.
•Black Salt: According to taste.
•Salt: According to taste.
•Roasted Cumin Powder: ½ tbsp.
•Lemon Juice: 3 tbsp.
•Boondi: ¼ cup.
•Dry Mango Powder: 2 tsp.

Preparation:

•To make the moong sprout filling, combine all the ingredients in a bowl, toss to mix well and set aside.
•To make the pani, grind the coriander leaves , mint leaves and green chillies to a paste using water as required.
•Transfer the coriander and mint paste into a large bowl, add panipuri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture.
•Stir to mix well and put to chill in the refrigerator. While serving, add boondi to the prepared pani and stir.
•Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed up by a half a tablespoon of sweet date and tamarind chutney each.
•Dip the puri in the prepared pani and serve immediately. Similarly, prepare the remaining puris and serve.

Preparation Time: 16-20 minutes.

Serves 4.

Well then, what are you waiting for? These delicious street food items are exceedingly simple to make. Moreover, you can vouch for the food hygiene yourself. We assure that they will surely leave you craving for more. And more.

So, stop slacking! Get snacking!

June 13, 2014
Coffee Mania!

You get up in the morning and you have it. You come home tired after a day of grueling work and you have it. You want to take a break to rejuvenate and satiate yourself and you have it. Well, you may be wondering by now what this ‘it’ is. It is a very simple thing actually. A cup of steaming coffee!

Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. Coffee plants are nowadays cultivated in more than 70 countries which are primarily in the equatorial region namely the continents of Latin America, Southeast Asia, and Africa. In case of India, the best quality coffee plantations can be found in the regions of Kunnor Valley located in the Nilgiri Hills.

Have it hot or have it cold, pour milk into or have it without, add a dash of cream or not, take sugar with it or simply don’t – there are ample choices when it comes to sipping on this refreshing beverage. Coffee-lovers can partake of coffee in various ways. Here are some of the more popular ones:

(1) Espresso:

Espresso is a concentrated coffee beverage. It is brewed by forcing a very small amount of nearly boiling water which is about 86 to 95 °C (that is, 187 to 203 °F) under high pressure through finely ground coffee beans. Espresso often has a thicker consistency than the coffee brewed by other methods. The flavours and chemicals in a typical cup of espresso coffee are much more concentrated. Espresso often serves as the base for other coffee drinks such as a latte, cappuccino, macchiato, mocha, or americano. The usual serving size is much smaller in case of this particular beverage. But be very careful while you have this drink for a little bit too much and you will be sharing the lifestyle of certain night owls!

(2) Cappuccino:

This comes next in the line of popularity when it comes to coffee. Cappuccino is a coffee-based drink prepared with the help of espresso, hot milk, and steamed milk foam. A cappuccino usually exceeds the height of the cup it is served in. The foam is thus, visible above the side of the cup. A cappuccino is traditionally served in a Chinese porcelain cup which has far better heat retention characteristics than glass or paper. It also enhances the aesthetic beauty of this simple drink. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid which allows it to stay hot for a longer period of time.

(3) Latte:

A latte is a type of coffee beverage which has portions of both espresso and hot steamed milk. They are generally mixed in the beverage in a ratio of 1:3 to 1:5 espresso to milk. A latte always has a little foam on the top which acts a good insulator as well as makes the drink look extremely inviting. This beverage is very much similar to the Portuguese galão. It is immensely popular among the mass in the regions adjoining Portugal, Turkey and Spain.

(4) Mocha:

A mocha is almost identical to a latte except in the way it is garnished and for one special ingredient namely, chocolate. Mocha is usually prepared in the ratio of one third of espresso along with two thirds of steamed milk. However, a special portion of chocolate is added as garnishing later in the form of hot chocolate syrup. Some top chefs even add chocolate shavings and chips as an innovation. Mochas can contain either dark or milk chocolate. But in the current age of industrialization, other coffee vending systems across the world are designed in such a manner that they use instant chocolate powder as a ready alternative instead of the traditional chocolate syrup to marginalize profits.

(5) Indian Filter Coffee:

Coffee remains an integral part of South Indian culture in Asia. Whether it is a wedding ceremony or an occasion to entertain your house guests, coffee is an essential item on the menu. South Indian Coffee also known as Mysore Filter Coffee or ‘Kaapi’ (the South Indian phonetic rendering of “coffee’’) is a sweet milky form of coffee which is made from dark roasted coffee beans (70%–80%) and chicory (20%–30%). It is especially popular in the five southern states of India -Andhra Pradesh, Telengena, Karnataka, Kerala and Tamil Nadu. It is traditionally served in broad-based and goblet-shaped stainless steel glasses.

(6) Instant Coffee:

Instant coffee is the most popular choice of coffee drink in today’s fast-paced life. Instant coffee is a beverage which is prepared from brewed coffee beans. Through various manufacturing processes, the coffee is dehydrated into the form of powder or fine granules. These can be rehydrated when steaming hot water is added to the mixture in order to provide a drink which is almost similar (though not identical) to the conventional cup of coffee. Some popular brands of instant coffee include Nescafe, Bru, Mr. Brown Coffee, Folgers, etc. This is the most popular type of coffee in terms of preparation and efficiency for the globetrotters or even people on the move 24×7. Thus, it truly lives up to its name.

However, too much of a good thing is never beneficial. Thus, before signing off, let me caution you about the few health hazards excessive coffee consumption may give rise to. It might cause insomnia or heart ailments among some. But that is no major reason for you to get alarmed or panic. So, what are you waiting for? You now have all the necessary information which you require to make your decision regarding the type of coffee you would like to enjoy. Sit back, relax and simply enjoy your choice of hot (or cold) cup of coffee!

June 10, 2014
Rainy Day Nibbles!

“Rain, rain, go away! Come again another day. “ ~

It’s raining outside and you can hear the raindrops going pitter patter against the window glass. You strain your ears to hear the splashing of the rain against the sidewalk. It is at that exact moment you realize that the Monsoon season has truly arrived.

With the advent of the rains, you can hardly go out to eat as you are bound to get thoroughly drenched in the process. So what to do to satisfy your inconsolable tummy which seems to have a mind of its own? Or in case some unexpected guests drop in at your home? Not to worry! Here is a list of two yummilicious food items along with their recipes that you can make on your own and that too while sitting in the comfort of your home sweet home. We know that it is pleasure personified to gorge on some tasty snacks along with a hot cup of tea or coffee in your hand on a rainy day. So, there you go. Read on as we help you accomplish that goal!

(1) ALOO CHAAT:
This is a tasty snack loved by one and all. Diced potatoes (Aloo) are cooked in oil and deep-fried until they are crisp and golden-brown. Then they are garnished with all your favourite things and ready for you to nibble on! But hey! Wait a moment now. Do we spot drooling?
Hint: Use toothpicks instead of usual spoons or forks to get that perfect ambiance of your favourite street food stall.

Ingredients:

3 Peeled Medium-sized Aloo (potatoes)
1/2 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
Optional garnish – Chopped onion, Tomato julienne, fresh Pomegranate seeds and oil for frying.

Preparation:

•Dice Aloo (potatoes) into fairly large 3/4 to 1 inch cubes.
•Heat the oil in a wok and deep fry the potatoes till golden brown and cooked through. Drain on paper.
•In a bowl, place the fried potatoes and toss with red Chilli powder, Cumin powder and Chaat Masala.
•Add mint chutney and/or tamarind chutney according to taste and toss to coat evenly.
•Serve sizzling hot with toothpicks in individual bowls garnished with coriander leaves.
•You can also additionally garnish the Aloo Chaat with chopped Onions, Tomato julienne or fresh Pomegranate seeds.

Preparation Time: 20-25 minutes

Serves 2/3

(2) VEGETABLE SAMOSA:
This is a special North-Indian snack which is extremely easy to make and delicious to eat as well. A fried crispy covering with the stuffing of your choice inside leaves you craving for yet more. It is roughly triangular in shape usually but the size can vary from place to place.
Hint: Potato acts as the binding agent here. So, be sure to be liberal with that while stuffing!

Ingredients For Cover:

3-4 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4th tsp Ajwain seeds (optional)

Ingredients For Stuffing:

3-4 Potatoes (boiled, peeled and mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam Masala powder
Salt to taste
Red chili powder to taste
1/2 tsp Dry Mango powder( Amchur) (optional)

Preparation:

For Cover:

•Mix all the ingredients together in a big bowl except for the water.
•Then, start adding a little water at a time.
•Pat and knead well for several times until a soft pliable dough is made.
•Cover it with a moist Muslin cloth and keep aside for 15 minutes so that the dough becomes firm.
For Stuffing:
•In a bowl, add mashed potatoes and all the dry masala (salt, chili powder, mango powder, Garam masala) and green chilies and ginger. Mix well.
•Add the green peas, cashews and raisins into the mixture.
•Add coriander and keep aside for a while.

To Proceed:

•Take small rolls of dough and roll it into a 4″-5″ diameter circle.
•Cut it into two parts like a semi-circle.
•Now, take one semi circle and fold it like a cone. Use a little water while doing so.
•Place a spoon of filling inside the cone and seal the third side firmly using a drop of water.
•Heat oil in a deep vessel and deep fry till golden brown (medium flame).
•Serve the steaming hot samosas with tamarind chutney.

Preparation Time: 40-45 minutes

Serves 2

So, what are you waiting for? Come on. Go into the kitchen and get started! Cook these easy to make and irresistible snacks and satisfy those hunger pangs. These lip-smacking items serve to be an instant hit among all your guests as well. We assure you that you won’t be disappointed as these snacks will only add to your happiness on what would have been an otherwise dull and dreary rainy day.

Happy nibbling!

June 7, 2014
Bengali Food Culture

Bengalis as a community are known to find pleasure in food. Even the average Bengali will be able to give you a thorough lecture on the exact proportion of what spices should (or should not) be present in a chilli potato curry, and with extreme confidence at that! Their tastes are often simple yet singular. The wide ranging array of Bengali food is mouth-watering; ranging from the spicy ‘Machher Jhol’ (Fish curry) as a complement to the main course , to ‘Payesh’ (Sweetened rice-milk pudding) as dessert. Bengalis will never compromise when it comes to matters of the tummy. After all, ‘The way to a man’s heart is through his stomach’.

Having taken this to heart, Bengalis pay the utmost importance to food-breakfast, lunch, dinner and mid-night snacks as such. Food is served heartily this side of the Ganges as everyone here is a foodie at heart and a ‘Babumoshai’ in thought. And dare I say they are toughest among critics as well!
A typical Bengali meal can qualify as a dietician’s nightmare any day and consists of items rich in taste (‘Chingri Machher Malaikari’), indulgence (‘Nolen Gurer Roshogolla’) and sinfulness (‘Mishti doi’ anyone?).But don’t be scared! Let us take a look at some of the dishes that the average Bengali eats.

(1) ‘Bhaat’ (Steamed rice): The first thing served on your platter- a steaming ladleful of hot rice, its aroma being smelt 3 houses away; with a mysterious vapour rising in the sky in its wake. A dash of salt and a slice of lemon are thrown in on the side (for good luck maybe!). This is their staple diet, their food for all seasons and maybe a cause of their paunch. It’s good for digestion purposes as well as it keeps the stomach cool and has a good water content which is extremely essential for the humid climate in India and most places of Asia too where people eat rice.

(2) ‘Saak’: This is a dish served as a starter to your meal along with rice. It mainly consists of the fried leaves of many plants cooked in various ways. One should always eat a spoonful of this dish as it is high in dietary fibre, roughage, and vitamins (especially Vitamin C). Moreover, it acts as a wonderful appetizer. Whether it’s ‘Laal Saak’ with a hint of ‘Kasandi’ to heighten its taste or ‘Methi Saak’ with a green look and bitter aftertaste, these come in a variety of flavors and are considered a must on the menu.

(3)’Ghonto’: The literal translation of this Bengali word would be ‘chaos’ or ‘cacophony’. In the gastronomic sense, it symbolizes a mixture of sweet potato, brinjal, jhinga (ridged gourd), ’potol’, ‘seetaphal’ (Pumpkin) and foliage bursting forth into a rich array of greenish-yellow colour and bringing a taste meant to make your taste buds tingle in a way that only Bengali food items can.

(4) ‘Shukto’: This dish acts as the unifying factor of a Bengali meal. It tastes best when had with rice. It is basically an array of assorted vegetables (brinjal, sweet potato, ‘potol’, etc. ) cooked in a special mixture of milk, poppy and mustard seeds that enhance its flavor manifold. Does it taste bitter, sweet, pungent or salty? Try some to be sure!

(5) ‘Bhetki Maacher Paturi’: Bengalis simply CANNOT do without their daily dose of fish. A dedicated Bengali always prefers fish to other non-veg fare. In this culinary marvel, the fish is de-boned and cut into square pieces, dipped in a special paste and wrapped tightly in banana leaves which are typically tied up with string. These are then steamed for an appropriate period and served hot, smoking and ready to eat!

(6) ‘Shorshe Ilish’: The ‘Ilish’ (or Hilsa fish) is considered to be the king of fish. Many Bengalis vouch for it blindly based on its superior taste. This is a fish preparation where the pieces are prepared in a special curry of mustard seeds which heighten the flavor and give it a golden-yellow cover. By personal experience, it has been known to leave all people partaking of it licking their fingers for good!
P.S. : This item is also healthy as it is a rich source of Omega 3 fats; considered to be good for the heart.

(7) ‘Payesh’: A good meal simply cannot end without a fabulous dessert!
Here, ‘Payesh’ is the key. It is similar to ‘Kheer’ except that it contains rice. It is a mixture of milk, sugar, rice and sometimes ‘Gur’ (jaggery, for the uninitiated) in just the right proportions- thick, creamy and succulent. It acts as a very good digestive as well.

(8) ‘Roshogolla’: This is a boiled Bengali sweet dish available everywhere and sundry. A perennial favourite of all Bengalis, it comes dipped in sugar syrup and seems milky white (the pure ‘Kheer’ variety) or a rustic brown (‘Nolen Gur’, anyone?). Almost all Bengali meals end with this round ball-like-item which you are supposed to grasp (not squeeze) and put into your mouth, sticky syrup and all.
Chew, sit back and enjoy friends, you have tasted a food fit for the ages!

(9) ‘Sondesh’: A dry usually square-shaped sweetmeat differing widely in appearance and taste. It is basically ‘Kheer’ flavoured with a variety of things such as jaggery (‘Nolen Gur’) in wintertime, mango during the summer months and coconut, almonds, nuts, cashew nuts, and what not added to it. All these contribute to the essential flavor of the dish and make it a mouth-watering condiment.

From the traditional to the trendy, every Bengali has a say here in matters of the heart. And food is the closest that it gets. So, sit back, close your eyes and let your taste buds do the talking when it comes to Bengali food.
This article is written in a light-hearted manner and is not meant to be offensive on any account to any Bengali person or otherwise.

May 23, 2014