Author: Antara Chakraborty

Healthy Cooking for Diabetes

DIABETES. What is Diabetes?

When one has diabetes, the amount of glucose (sugar) in his/her blood is very high. This is mainly because the body is unable to use the glucose properly.

For Diabetic people, maintaining blood glucose levels is the essential aim for treatment and this can be done by leading a healthy lifestyle. My grandmother and my mother are both prey to the disease diabetes mellitus. It is one horrible disease. The things to do and not to do. To eat or not to eat. The regular checkups. The huge doses of a dozen pills on a regular basis. The daily insulin intake through injections. It is a nightmare.

To be healthy, to lead a normal lifestyle, one has to follow a balanced diet among other remedies.

Breakfast, lunch and dinner are the three main meals of one’s day. The following recipes are very healthy and cooked as par the diet of a diabetic patient.

BREAKFAST is the most important meal of your day.

Besan Methi Frankie (Stuffed gram flour roti)

Ingredients –

For the dough- 90g gram flour (besan), 70g whole-wheat flour (atta) plus extra for dusting, 160g fresh fenugreek leaves (methi ) chopped, 4 green chillies (chopped), ¼ tsp ground turmeric, ¼ tsp carom seeds ( ajwain), 1 tbsp natural low-fat yogurt,½ tsp salt, green chutney ( as required), 1 medium sized onion ( chopped)

For the stuffing – 1 tsp olive oil, 2 medium sized onions (chopped), 2 medium sized tomatoes ( seeded and chopped), 2 green chillies ( chopped), 160g bean sprouts ( blanched), ¼ tsp ground turmeric, ¼ tsp red chilli powder, ½ tsp chaat masala, ½ tsp salt, 1 tsp lemon juice, 1 tbsp chopped fresh coriander leaves

Method – Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into a semi- soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.

To make the stuffing, heat the oil in a pan, add the onions and tomatoes and sauté for 2 minutes. Add the chillies and bean sprouts and continue to sauté for 30 seconds. Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and sauté for 1 minute. Remove from the heat and set aside.

Divide the dough into 8 equal size portions and form into balls. Dust these with a little whole-wheat flour, and then roll out into rotis, roughly 15 cm in diameter. Heat a non-stick tawa and cook the rotis on both sides, until evenly done. To prepare a Frankie, place a roti on a flat work surface and spread a tsp of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up. Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.

LUNCH – eat a light lunch and have a snack later if you are hungry

Dahi Idli ( Steamed Rice Cakes in Yogurt)

Ingredients – 220g parboiled rice, 100g split black gram, 500g natural low-fat yogurt ( whisked), 2 tbsp green chutney, 2 tbsp tamarind chutney, ¼ tsp red chilli powder, ¼ tsp ground cumin, 2 tbsp chopped fresh coriander leaves

Method – Wash the rice and then soak in 600ml fresh water for at least 2 to 3 hours. Wash the dal and then soak in 400 ml water for a similar period of time. Drain the rice and grind to a slightly coarse texture. Mix in as much water as required to make a batter of dropping consistency. Drain and grind the dal, then mix to a smooth and spongy batter, again using as much water as required. Mix both the batters together and pour into a large vessel with a lid. Close the lid tightly and then leave the batter to rest, and ferment, in a warm place overnight. The following day, heat sufficient water in a steamer. Place a muslin cloth on the idli stand. Pour a spoonful of the fermented batter into each dent. Place the idli stand in the steamer and cook for 8 to 10 minutes, or until the idlis are done. Place the idlis in a serving bowl and drizzle over the yogurt and chutneys, followed by the chilli powder and ground cumin. Garnish with the chopped coriander leaves and serve.

DINNER is the last meal of your day. Try having your dinner at least 3 to 4 hours before you sleep. If convenient, walk a little after your dinner. This helps in giving your body the time to digest the meal and use up the calories from the food before your metabolism rate lowers for the rest of the night.

Prawn Rice

Ingredients – 190g brown rice, 10 medium prawns ( shelled and deveined), 1 tsp lemon juice, 1 tsp salt, 30g fresh coriander leaves (chopped), 2 tbsp grated fresh coconut, 3 green chillies (chopped), 2.5 cm piece root ginger (finely chopped), 4 garlic cloves (finely chopped), 12 to 15 fresh mint leaves, ¾ tbsp olive oil, 1cm piece cinnamon stick, 3 black cardamom pods (split), 1 star anise, 3 cloves, 1 tsp cumin seeds, 1 large onion (chopped), 1 ½ tsp low-fat coconut milk

Method – Soak the brown rice in 500 ml water for 2 hours. Drain and set aside. Marinate the prawns in the lemon juice and salt. Set aside 1 tbsp each of the coriander and grated fresh coconut for the garnish. Grind the remaining coriander and coconut with the green chillies, ginger, garlic and mint to a fine paste. Heat the oil in a thick-bottomed handi and add the cinnamon stick, cardamom, star anise, cloves and cumin seeds. Sauté for 1 minute. Add the chopped onions and sauté for 3 to 4 minutes, or until it turns golden brown in colour. Add the masala paste and stir-fry for a further 30 seconds. Add the soaked rice and stir gently for 1 minute. Stir in the coconut milk and 1 litre water. Bring to the boil, stirring once or twice, and then cook on a medium heat until the water has almost disappeared – about 30 to 35 minutes. Add the prawns, reduce the heat and cook, covered, until the rice is tender. Remove the pan from the heat and served garnished with the reserved coriander leaves and grated coconut.

HAVING DIABETES DOES NOT MEAN YOU CANNOT HAVE SWEETS. Small amount mixed with a balanced diet is fine.

You can try making this healthy yummy pudding whenever you are craving for some sweet meats.

Pineapple Yogurt Fool

Ingredients – ½ medium pineapple (cut into small pieces), 2.5cm stick cinnamon, 135g hung natural low-fat yogurt

Method – Place the pineapple and cinnamon in a non-stick pan and stew over a low heat for 30 minutes. Set aside to cool. Remove the pineapple pieces from the pan and mix them with the yogurt. Blend together in a mixer. Chill in the fridge. Serve chilled.

Recipe Courtesy – sanjeevkapoor.com

Image Courtesy – lchdhealthcare.org, rediff.com, 4remedy.com

May 23, 2014
Bengalis and their obsession with Fish

‘Mach’. ‘Dal’. ‘Bhat’. The three monosyllabic words represent a paradisiacal abode for the good people of Bengal. Bengal, being near the coast, is abundant in a variety of fishes and thus the emergence of a myriad of ever-popular fish delicacies has taken place.

It is said that a Bengali cannot live without his fish. Wherever he may go, however far he may travel, his love for fish –bag and baggage- travels with him.

Truth be told, this is just another stereotyped belief. Being a Bengali myself, I prefer ‘Tandoori Chicken’ over any fish dish. I’m just not crazy about fishes. As simple as that. But my brother, who lives in Peterborough, London, still has his ‘mach-dal-bhat’. Finding fishes from Bengal in a London market is a Herculean task. But when there’s a will, there’s a way. And there are millions and millions of crazy Bengalis like him all around the world. Another example is my friend Roon studying in Christ University, Bangalore. Every term break she escapes to Kolkata to fulfill and consume her quota of Bengal fishes. One Month. No Chicken. No Mutton. No Paneer. Just heavenly Fish.

“In the hands of an able cook, fish can become an inexhaustible source of gustatory pleasures”

-Jean-Antheleme Brillat-Savarin, ‘the Physiology of Taste’

Hence, I jotted down the three most popular and most celebrated fish dishes of Bengal:

Dab Chingri (Prawns flavored with ‘paanch phoron’ and cooked in a tender coconut shell)

Cooking Time – 30 to 40 minutes

Servings – 4

Ingredients – 1 cup Prawns ( peeled and deveined), 1 small tender coconut, Salt (to taste), ¼ tsp turmeric powder, 1 tbsp mustard oil, ½ tsp ‘panch phoron’ (a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds), 2 medium onions (sliced), 1 tsp ginger paste, 1 ½ tsp garlic paste, 4-5 green chilies (slit), ¼ cup coconut (scraped), ¼ cup tender coconut flesh(malai) chopped, whole wheat flour (as required)

Directions – Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid. Preheat oven to 220°C. Add salt and turmeric powder to the prawns. Mix and set aside. Heat mustard oil to smoking point. Cool slightly and add ‘paanch phoron’. When the seeds splutter add onions and sauté. Add ginger and garlic pastes, green chilies and coconut and continue to sauté for two minutes. Add one cup of water and stir. Add prawns and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough. Place in the preheated oven and cook for about twenty minutes. Open the lid and serve hot.

Shorshe Ilish (Hilsa cooked in mustard gravy)

Cooking time – 30 to 40 minutes

Servings – 4

Ingredients – 1 medium Hilsa (1/2 inch darnes), ½ cup mustard seeds, salt (to taste), ½ tsp turmeric powder, 2 green chilies, 4 tbsp oil, 1 large potato (cut into fingers), ¼ tsp onion seeds

Directions – Wash fish pieces and marinate with salt and turmeric powder and set aside for ten to fifteen minutes. Grind mustard seeds with green chilies to a fine paste using water as required. Heat oil in a pan and lightly fry the marinated fish pieces on both sides till lightly browned. Drain and set aside on a plate. In the same oil fry the potato fingers till lightly browned. Drain and set aside. In the remaining oil add onion seeds and sauté till fragrant. Add the ground paste and sauté for a minute. Add a cup of water and bring it to a boil. Add turmeric powder and salt. Add potato fingers and simmer till they are done. Add fish, cover and simmer for two minutes. Serve hot with boiled rice.

Doi Mach (rohu fish cooked in curd)

Cooking Time – 30 to 40 minutes

Servings – 6

Ingredients – 5 to 6 medium large rohu fish/bhetki, salt to taste, 2 tsp turmeric powder, 2 to 3 medium sized onions, 3 to 4 pods garlic, 1/3 tsp ginger paste, 4 tbsp of oil, 4 green chilies, 2 tbsp plain yogurt, 10 raisins, 1 bay leaf, ½ cinnamon stick, 4 cloves, 3 green cardamom, 1 tsp cumin powder, 1 tsp coriander powder, 1 cup water, 1 tsp sugar

Directions – Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out. Cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt. Heat remaining oil in the skillet. Add raisins and bay leaf. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder and 1 teaspoon of coriander powder. Keep stirring for 3 minutes. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.

Picture Courtesy – corporate2kitchen, ahomemakersdiary.com

May 23, 2014
The Way to a Man’s Heart is through his Stomach

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give “

-Julia Child

The age old saying, ‘The way to a man’s heart is through his stomach’ has proved to be true time and again. I don’t really know what it is between a man and his food, and the maker of his food. But nevertheless, the equation always works!

Be it a birthday or Valentine’s Day dinner/ lunch or simply, one making up after a teeny tiny fight – cooking a lovesome meal is the right way to do it. Now, imagine your man, after a hard day’s work, coming home to a surprise candle lit dinner – all planned, set and cooked by his better half. Wouldn’t he feel elated? I know my man would. Show a man you love and he will return it double. Yes, men are such adorable creatures.

The small things matter a lot. Be it a simple Cheesy Garlic Bread or a spicy Schezwan Paneer or the healthy alternative of a Mexican Omelette or plain old Chocolate Brownies – he will gobble it up like it is the best thing he has ever tasted.

Men are simple. Men are easy to please. And men definitely know and love their food. So, for all the damsels out there, here is an easy step- by- step romantic dinner to ease your way into his heart.

~~~~~~~

Menu

Drinks

ü Alcohol of your choice

ü Sweet Lime Soda

Starter

ü Italian Bruschetta

Main Course

ü Roasted Chicken with Lemon, Garlic and Thyme

Dessert

ü Red Velvet Cup Cakes with Cream Cheese frosting

~~~~~~~

Drinks

As far as alcohol is concerned, feel free to choose whatever you two like.

Sweet Lime Soda

Total Time- 5 minutes

Serving – 4 glasses

Ingredients – 1 cup lime juice (that has been refrigerated), 1/3 cup powdered sugar(Splenda can be used) , 3 cups club soda, crushed ice, mint leaf (for garnish, optional)

Directions – Mix lime juice and sugar together till the sugar dissolves. Add the club soda and stir lightly just to mix. Place the crushed ice in 4 glasses and pour the soda over it. Garnish with mint leaves and serve at once.

Starter

Italian Bruschetta

Total Time – 6 minutes

Serving – 2

Ingredients – 4 baguette or crusty bread slices, 2 garlic cloves (peeled), 2 tomatoes (cored and chopped), salt (to season), 8 basil leaves (torn or chopped), 1 or 2 tbsp extra virgin olive oil

Directions – Place the bread on a baking tray and toast both sides under the grill until golden brown. While the bread is still warm, rub one side of each piece of toast with a garlic clove, top with chopped tomatoes, a little salt and fresh basil. Drizzle olive oil over the top and serve.

Main Course

Roasted Chicken with Lemon, Garlic and Thyme

Total Time – 1 hour 45 minutes

Serving – 6

Ingredients – 1 (6 pound) roasting chicken, 4 tbsp unsalted butter (softened), 3 tbsp minced fresh thyme (plus 1 handful for stuffing), 4 cloves garlic (chopped), 2 tsp fresh lemon zest, Salt, freshly ground pepper, 1 lemon (quartered), 1 onion (coarsely chopped), 3 celery stalks, 3 carrots (unpeeled cut into thirds), 1 onion (cut into quarters), 1 cup low-sodium chicken broth, 2 tsp all- purpose flour

Directions – Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quarterd onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tbsp of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken for about 45 minutes or until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F. transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminium foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, for about 2 minutes. Season the sauce to taste with salt and pepper. Serve alongside the roast chicken.

Dessert

Red Velvet Cup Cakes with Cream Cheese frosting

Total Time – 40 minutes

Serving – 24 frosted cup cakes

Ingredients –

For the cake: 2 ½ cups all-purpose flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder, 1 ½ cup vegetable oil, 1 cup buttermilk (room temperature), 2 tbsp red food colouring, 1 t sp white distilled vinegar, 1 tsp vanilla extract

For the frosting: 1 pound cream cheese (softened), 2 sticks butter (softened), 1 tsp vanilla extract, 4 cups sifted confectioners’ sugar, chopped pecans and fresh raspberries or strawberries(for garnish)

Directions –

For the cake: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe Courtesy: allrecipes.co.uk, foodnetwork.com

Image Courtesy: southernplate.com, thekenebunkkim.com, marhaba.com

May 23, 2014
Cooking And Kids

“When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.”

– Emeril Lagasse

Cooking with kids is super easy and fun. These days, recipes for kids are readily available on the internet, as well as, in the How-To-Cook-With-Children books. A toddler, a school-age child or an older child – anyone can help in cooking, ranging from snacks to main meals. From creating a menu together to building an organized work station – while one cleans the veggies, another fries a potato, a third grates some cheese, a fourth sautés the veggies, a fifth cleans the utensils, a sixth serves the food on the plates, a seventh sets the table, and so on ( NO, I don’t have the Von Trapp Children in mind) –it is quite an engaging activity.

Watching MasterChef Junior, among other cooking shows, one is full of awe at kids, not even the height of one’s waist, intently cooking with dexterity. Most kids enjoy cooking. Moreover, learning to cook at an early age leads to big bonuses in the later years, when one is in college or about to settle down and start a family.

I have two young cousins who love to cook; one is a boy of six and the other a girl of 12. From dressing salads to making ice popsicles – every tiny step excites them. It sure is fun when it’s time to put the chef’s whites on.

So, here are a few easy-to-cook recipes which are an all-time hit among children:

Mac and Cheese

Cooking Time: 50 minutes

Ingredients: 2 shallots (peeled), 3 cloves of garlic, 1 tsp olive oil, 3 pieces of bacon (diced and cooked, reserving 1 tbsp bacon fat) ,2 tbsp flour, 4 cups of heavy cream, 1 tsp chopped fresh thyme, 1 cup shredded pepper jack cheese, 2 cups shredded cheddar cheese, 1 pound penne pasta (cooked) , ½ cup Panko bread crumbs, 2 tbsp melted butter, 2 tbsp chopped fresh parsley

Directions: Preheat oven to 350 degree F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, breadcrumbs, butter and parsley. Top Mac and cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top (say, 20 to 25 minutes).

Brownies

Cooking Time: 22 minutes

Yield: 12 brownies

Ingredients: 1 package chocolate brownie mix (prepared to directions on box- ½ cup oil, ¼ cup water, 2 eggs), 1 cup peanut butter chips, softened butter (for greasing your baking dish), 1-2 ounce package chopped nuts, ¼ cup mini marshmallows

Directions: Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the brownie batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies.

Peanut Butter Crispy Rice Treats

Cooking Time: 15 minutes

Yield: 18 bars

Ingredients: 6 tbsp unsalted butter (plus more for greasing), 4 cups miniature marshmallows, ½ cup smooth peanut butter, 6 cups puffed rice cereal, ½ cup whole roasted peanuts, 4 ounces good-quality semi-sweet chocolate (chopped), flakes sea salt (optional)

Directions: Lightly butter a 13 by 9 inch baking dish.

Melt the butter in a large saucepan over low to medium=low heat until light brown specks start to form and the butter starts to smell nutty (10 to 12 minutes). Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Chocolate Chip Cookies

Cooking Time: 15 minutes

Yield: 26 cookies

Ingredients: ¾ cup packed dark brown sugar, ¾ cup sugar, 2 large eggs, ½ cup oil, 1 tsp pure vanilla extract, 1 cup all-purpose flour, 1 cup whole-wheat pastry flour, ¾ tsp baking soda, 1 tsp fine salt, 6 ounces semisweet chocolate chips or chunks, 4 ounces dried cranberries or dried cherries

Directions: evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks and dried fruit. Scoop heaping tbsp of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but soft in the center; about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 3 days.

So, what are you waiting for?

Grab your apron, cook and have fun with your kids!!

Recipe Courtesy: foodnetwork.com

Image Courtesy: momtrends.com

May 23, 2014
For Impatient Souls- Food you can cook within 20 MINUTES!!

Food. Food. Food.

Has a nice ring to it, doesn’t it?

I grew up watching my grand moms and my mom cook food with a glint in their eye, a smile on their face. And along with the dose of MasterChef that imbedded itself in my brain (you can almost visualize an obese teenager sitting in front of the TV gawking at the delicacies being cooked, half mouth open, dazed eyes, with a hopeful future culinary dream), I gradually (not-so-gradual) fell in love with food. From Tandoori Chicken to Sweet Corn and Mushroom Pasta, from Mutton Biriyani to Risotto Primavera, from Misti Doi to Rhubard and Lemon Curd Cake, from Sweetened Kesari Lassi to Double Berry Smoothie, from Spicy Samosas to Cheese Scones – I opened my arms to all. Or, should I say stomach?

I learned to cook, as most children do at one point or the other.

I make the best Gajar ka Halwa(a Carrot sweet dish) in my family. No kidding. But that ‘hopeful future culinary dream’? Well, that’s taken a standstill.

Because, there’s a small glitch.

I don’t have much patience. I love food. I really do. But after the first half hour of cooking time, all my patience is lost. This usually ends in two ways: either I’ll leave the kitchen(an utter mess by now) heart wretched and defeated, be awfully thankful for my SuperMom who’ll clean up and finish cooking the meal in a jiffy, OR I’ll be irritated as hell, yet seize the damned crockery and continue cooking- the end result being a half burnt cake or inedible chicken curry or under seasoned fish or… oh, you get the drift.

And as usual, SuperMom to the rescue – a couple of weeks later, a couple of recipes (short ones) down, I was ready to take on the world.

WOO-HOO!

So, for similar souls like me, here are a couple of under-20-minutes recipes to try out and impress your family, friends and more.

(My YUM-shake)

Chocolaty Banana Milkshake

Time: 3 minutes

Ingredients: 2 ripe bananas, 2 tbsp honey, half a bar of good quality chocolate (I used one whole DairyMilk. I love that chocolaty gooiness), 450 ml of milk, vanilla ice cream

Directions: Put bananas, honey, chocolate, milk and 2 scoops of vanilla ice cream in a blender. Blend until smooth and frothy. Pour it in a glass. Put 2 more scoops of vanilla ice cream on top. Serve chilled.

(A sick-day savior)

Cauliflower Soup

Time: 15 minutes

Ingredients: 1 chopped onion, ½ thinly sliced leek, 2 crushed garlic cloves, 1 roughly chopped cauliflower, 750 ml of milk, 50g grated Parmesan, chives, butter to cook

Directions: Cook onion, leek and crushed garlic cloves in a knob of butter until soft. Add chopped cauliflower and the milk. Cover and simmer until the cauliflower is tender.

Place everything into a blender and blitz until smooth. Stir in grated Parmesan, ladle into bowls and finish with a few snipped chives scattered on top.

(A filling snack)

Egg and Raisin Sandwiches

Time: 5 minutes

Ingredients: 3 eggs, 1-2 tbsp mayonnaise, 2 tbsp raisin, white bread, butter

Directions: Hard boil the eggs. Let cool before peeling and finely chopping. Mix with mayonnaise, raisin and some seasoning. Spread 2-3 slices of white bread with 2 tbsp softened butter, top with the egg mix and sandwich with 2-3 more slices of bread. Cut into mini triangles and Serve.

(Something I can eat a dozen of)

Apple Muffins

Time: 25 minutes

Ingredients: 200 ml buttermilk, 1 large egg, 1 tbsp vegetable oil, 2 tsp vanilla extract, 200 g flour, 100g caster sugar,1 tspn baking powder, 1 tspn bicarbonate of soda, 2 small apples

Directions: Heat oven to 170C and line 8 holes of a muffin tin with muffin cases. Whisk together the buttermilk, egg, oil and vanilla extract. Mix the flour, sugar, baking powder, bicarbonate of soda in a bowl. Peel, core and roughly chop the apples. Quickly fold the wet ingredients and apple into the dry ingredients. Spoon the batter into the muffin cases and bake for 20 minutes. Cool for a couple of minutes in the tin before moving to a cooling rack. Serve warm or cold.

(A twist to the ever-popular omelette)

Omelette

Time: 15 minutes

Ingredients: ½ chopped onion, 1 diced red pepper, 1 diced tomato, 50 g chopped mushrooms, 1 finely diced potato, 4 eggs, a pinch of oregano, oil and butter to cook

Directions: Heat 1 tsp vegetable oil in a non-stick frying pan over a medium heat. Add potato, mushrooms, onion, tomato and red pepper. Cook for 8-10 minutes to soften, and then tip out the veg. Lightly beat the eggs. Sizzle a small knob of butter in the pan, add the eggs, allow to set and then spoon the vegetables over the egg. Cover with lid. After 2 minutes, open the lid and sprinkle a pinch of oregano. Serve hot.

(And my personal all-time favourite)

Pancakes

Time: 20 minutes

Ingredients: 300g flour, 1 tsp baking powder, 1 tbsp caster sugar, 2 eggs, maple syrup, 300 ml of milk, butter to cook and a pinch of salt to taste

Directions: Mix flour, baking powder, caster sugar and salt in a large bowl. Crack in the eggs and whisk until smooth. Add 1 tbsp maple syrup and the milk while whisking. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling, Add spoonfuls of batter to make the pancakes. Cook until bubbles start to form on the surface, then flip and cook the other side. Keep the pancakes warm in a low oven while you cook another batch. Serve them drizzled with extra maple syrup.

Image Courtesy-www,gizmag.com

May 23, 2014