Category: Food

Food in General

“Food in general” sounds really boring as the heading of a blog-style-article and I know that most of you won’t probably want to read this mostly because the title has this weird monotony inducing vibe to it. But I want to be clear about the body of this blog-style-article that it is going to be really useful, especially for the mothers and cooks in the house who love experimenting with their food, just because it gives a sizzling sensation to their taste buds. So I am hoping for you guys to stick around and find out what I have to rant out this time of the day, or night or whatever.

People love experimenting with something they love because doing one thing regularly bores them and newness excites them at the same time. The prospect of getting into an experiment and succeeding sounds perfect, doesn’t it? Same is the case with food and today, I would discuss about how people unintentionally rip the nutritional value of their food to pieces. R.I.P. to healthy food, I feel like it’s my duty to mention a condolence.

Indian food is generally extra fried, over cooked and spicy to the point of cringing and smacking one’s lip at the same time. Now, even though the taste is highly fantastic in a lot of cases when it comes to Indian cuisine, I feel like the way of cooking such dishes is kind of unhealthy in the long run. Personally, I have a problem with fried food. I feel nauseated and can’t ingest it, which might be bad or might be good, but all I know is that fried food is not healthy in the slightest bit.

I had a sleepover last night at my friend’s place and we ate “kachori and aloo ki sabzi” at breakfast, which was too much for me but nothing for my friends because apparently, they are used to such heavy, fried food at breakfasts. It’s like a ritual for them, eating unhealthy fried food at breakfast. I promised to not have a sleepover at her place after that because the nauseated feeling was way too much for me to handle.

I would recommend that eating heavy is the correct choice at breakfast because dieticians recommend having a heavy, nutritious breakfast but I don’t think that “kachori” has any nutritional value except that it’s fatty. Having a glass of chocolate milk, some bananas or omelette or fruit salad or even some chapatti and veggies sound like a tasty and dietary breakfast. I have seen Gujarati people eating kachori and jalebi and fafda and samosas etc during breakfast time and I always wonder how they can eat something so unhealthy and oily right in the morning.

But I am just suggesting, not commanding so you can do what you want. It’s your life, not mine. But just remember one thing that health is wealth.

Other than that, no pressure!

After fried, I would like to turn to the next term in the above mentioned list which is over cooking. Indian food is considered to be over cooked by estranged people and that is apt. Over cooking leads to destruction of existent nutritional value in the food which makes the point of eating healthy ingredients so as to gain some nutrition moot. Therefore, avoid over cooking food; ensure that it’s not raw but don’t overcook because it would make the food taste exceptionally good. Trust me; I have seen people crisp their okra up until to the point of turning them into chips because they taste helluva great.

One more thing that I want to add here is that chopping vegetables excessively is another factor as to why food becomes less nutritionally rich. Chopping an apple a hundred times so to make it a food of convenience for your child won’t help him reap any dietetic value from the apple.

Spices make the food taste bloody good and we all are thankful for the almighty inventing spices. Without spice, we all would have been nothing, just starved, uncreative beasts hungry for good food. But seasoning your food with a lot of spices is not the way to be thankful to them for existing. Using them judiciously is the way to be grateful to spices because highly spiced food is not good for the human body. Spicy food can cause stomach aches and indigestion. It can cause skin damage. Please don’t touch your skin with chilli clad hands or most importantly you eyes; they can burn like nobody’s business once you rub them with you spiced hands and you don’t want to experience that burning sensation.

I know it’s not much but this is all I have in “Food in General” because these are the four thing that Indians generally do to their food in their kitchens and I know it’s unintentional because of lack of awareness but I feel good and satisfied telling you thing now. Not so spicy, less fried, or properly cooked food can also taste fine, you know. You just have to accept the fact that healthy eating is the best way to treasure your body.

So stay fit, eat hit!

August 1, 2014
Monsoon Treats
The Monsoon brings with it the chilly winds and pleating rain. The beautiful weather, accompanied with just the right food, can make your day perfect. Here’s a list of the stuff you can hog, without having to worry about your health, and how it can be made!

Hot Soups:

Vegetable soups are a great option to indulge in the rainy season. Warm nutrition-packed veggie soups will not just help you stay away from cold and flu, but also help you stay healthy and hydrated.

Vegetable soups are also the easiest thing to cook, among other soups.

Ingredients:

1 tablespoon of olive oil

1 onion, diced

3 cloves of garlic, minced

2 potatoes, diced

2 carrots, diced

1 cup of green beans, cut into smaller pieces

2 cups of spinach*

1 can of diced tomatoes

2 tablespoons of tomato passata

4 cups of chicken stock

Salt and pepper

Sour cream (optional)

There are no hard and fast rules.Quantities of vegetables can be adjusted according to your taste and requirement and you are allowed to use any vegetables that you have on hand.

Method:

1. In a big saucepan on low to medium heat, add oil and saute the onion for a couple of minutes

2. Add garlic, saute for a further minute

3. Put heat up to medium and add all the vegetables to the saucepan, saute for five minutes

4. Add diced tomatoes and passata, stir through for a minute

5. Add chicken stock and bring it to the boil

6. Turn down the heat and let it simmer on low to medium heat for 25-30 minutes – add salt and pepper to taste

7. Serve with crusty bread and a dollop of sour cream (optional)

Tea:

Have tea, especially herbal ones- this will keep bouts of influenza away. Herbal teas are also good for digestion. Now there are two methods you can use. One of them is to buy herbal tea bags, in which case, all you have to do is dip them in hot water and add milk and sugar as per instructions.

Ginger tea, however, is another easy alternative.

Ingredients
- 4 cups water
- 3-4 black tea bags or 3-4 tsp black tea leaves
- 2 inch ginger for a strong taste or 1 inch ginger for a milder taste, peeled & either crushed or grated.
- 3-4 cardamom, crushed or powdered in a mortar-pestle(optional)
- ½ to ¾ cup regular milk or cashew milk or soy milk – add more if you want a milky tea
- 8 tsp unrefined organic cane sugar or add more for more sweetness
Instructions
1. In a saucepan or kettle, add the water, crushed ginger and crushed cardamom with the peel.
2. boil this water-ginger-cardamom mixture for a good 6-7 minutes, till the color of the water changes to a mild yellowish hue. the ginger releases its juices and flavors in the water and thus the color of the water changes.
3. add sugar and simmer for a more of 1-2 minutes.
4. now add the tea leaves or tea bags and simmer for 2-3 minutes till the water gets a deep hue of red.
5. add milk. simmer the tea for 2-3 minutes if using regular milk or soy milk.
6. if using cashew milk or almond milk, then just stir the cashew milk with tea and remove from pan as otherwise heating further would cause the cashew or almond milk to become slimy and separate.
7. strain the tea through a strainer right into the cups.
8. serve the hot ginger tea or chai or adrak chai with indian snacks like pakoras or samosas. you could also serve the ginger tea with biscuits or cookies.
Pakoras:

Mouth watering pakoras are yet another dish that are a must have during the rainy season. A cup of hot tea and a plate of pakoras are an unbeatable combination. You can choose from various kinds of pakoras ike onion pakora, spinach pakora, potato pakora, paneer pakora, green chili pakora and it goes on. Here’s how you can make Onion Pakoras.

Ingredients
- 2 to 3 medium sized onions
- 2 cups gram flour or besan
- ½ tsp red chilli powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder/haldi (optional)
- ¾ tsp ajwain or carom seeds
- A pinch of asafoetida/hing
- Oil for shallow frying or deep frying – sunflower oil or any neutral flavored oil
- water as required
- salt as required
Instructions
1. Peel the onions.
2. Rinse and slice them thinly.
3. Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced onions.
4. Add water and mix it to a thick and smooth consistency.
5. Add little water in the beginning as the onions will release water later and so the batter becomes too watery.
6. The pakoras won’t turn out good if the batter becomes watery.
7. You can add more besan if you feel the batter is not thick and smooth. You can always adjust the content of besan and water by adding it more if you feel you have not got the right consistency.
8. Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion pakoras till golden brown.
9. Serve onion pakoras hot with tomato sauce, green chutney and bread or pav.
So go ahead and make your taste buds dance this monsoon!

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August 1, 2014
Food Addiction-A real problem
As a kid, most of us were asked to eat a lot. Growing up in an Indian family, if the child skipped a meal it was a sin and the mom would never forgive herself for letting her child skip a meal. We were forced to eat and sometimes just because some of us didn’t like normal food our parents introduced us to the world of junk foods! Pizzas, Burgers the chief culprits, and not to forget our first junk food the potato chips which we kept munching while watching our cartoons! Junk foods have now become a part of us. Most of the kids these days are addicted to junk foods and there are a lot of older people who have a craving for these monsters too!

Even though junk foods have been identified as a problem for a long time, until recently no one realized the actual enormity of this problem. Junk foods like drugs have become an addiction for today’s younger generation. Eating junk foods has now become fashionable and the problem of food addiction is huge and very real. Despite their best intentions, people repeatedly find themselves eating large amounts of unhealthy foods, despite knowing that it is causing them harm.

What is Food Addiction?

Food addiction is the extreme urge to eat junk and unhealthy foods, so much so that it affects your behavior and routine causing stress and tension. Food addiction is, quite simply, being addicted to junk food in the same way as drug addicts are addicted to drugs. It involves the same areas in the brain, the same neurotransmitters and many of the symptoms are identical. Food addiction is a relatively new term and there are no solid statistics available on how common it is.

Food addiction occurs because of the effect certain junk foods have on the human brain. They have the tendency to directly affect the neural system involving neurotransmitters and can clog brain functioning like how drugs do. Food addiction like other addictions cannot be diagnosed completely by medicines and they don’t necessarily have biological symptoms. They can be identified by certain behavioral symptoms.

How do we know someone is a Food addict?

There are certain behavioral symptoms which point towards food addiction. People who are addicted to junk foods tend to become restless when they haven’t had their daily share of junk food. Few of the common symptoms are:
- People who have become addicts to certain kinds of foods have a craving for the food, and as soon as they eat it they get a feeling of guilt and sadness. They try to stop themselves from eating it but are not sure how to control the urge.
- Food addicts get a sudden craving for a particular kind of food, and this doesn’t have any particular time or pattern. Despite being full they crave for their favorite food and after eating it they realize they should never have eaten it
- Another common trait is that Food addicts generally convince themselves that the particular food is good for health or sometimes they just convince themselves by saying it doesn’t matter what they eat things will remain the same.
- They know they shouldn’t have eaten that food in the first place, and try to hide this from everyone to save themselves the embarrassment of not being able to follow a thing as simple as controlling what they eat.
A real problem

Food addiction might not sound as bad as drug addiction or alcoholism but it is every bit dangerous as them. The symptoms and behavioral changes are the same according to some doctors. The social consequences are not as severe as drug addiction but the effects are equally bad to the addict. Food addiction might result in severe stress, obesity, increased blood and sugar levels and a high level of irritation. Food addiction can make the addict lose his self-esteem and become highly unhappy with his body and make one’s life miserable. It can lead to severe distress to the addict and affect his personality completely, sometimes making them prone to suicides and mental problems.

Ways to overcome Food addiction

Like any other addiction the first step in overcoming food addiction is self-acceptance. The addict must realize the harm it is causing to his body and must be in a state of mind to overcome this. The easiest solution is to avoid junk foods completely but in extreme cases it is not possible. Just like how a chain smoker can never become a casual smoker there is no question of a food addict eating junk foods occasionally. If the addict wants to get over it he should get over and done with it completely.

The best way to overcome food addiction is to find an alternate food, which is natural and healthy and at the same times satisfies your craving for junk food. Identify the fast food places which provide healthy food in your locality, this is important in case you are hungry and not in a mood to cook.

Mostly, it is not the lack of will, but the lack of proper planning which prevents people from getting over their addiction. It is important to plan your diet and healthily in order to overcome food addiction. It is high time people started realizing the importance of this, and overcome food addiction because the threat is enormous and requires significant effort.
August 1, 2014
Pocket-friendly Food!

When you want a sumptuous breakfast, that too under 150 bucks, where do you go?

You go to Blue Sky Café.

With burgers and grilled sandwiches priced in the range of 55 to 100, and mouth watering omelets, and yummy milkshakes with just the right amount of sugar – there seriously ain’t much to think about, is there?

I breakfasted there on 10^th of this month; had a Mushroom Chicken Cheese Omelet with some toast and shot all the cheese down (tried) with a glass of Hot Lemon. The food was well-prepared and simply delicious.

I seriously need to thank Rachaita (college buddy) for taking me to all these awesome food places. The last time we were internship hunting, we ended up having Chilly Pork (around Rs 200) at Chung Wah, a splendid restaurant in Chandni Chowk (mind you, if you do not know where it is, ASK! Not that people were of much help in our case; we ended up walking for more than 40 minutes trying to locate the place.)

And how can I proceed without sharing a home-made recipe of the divine Chilly Pork?

Chilly Pork

Time: 40 minutes

Serves: 4

Ingredients: 800g pork fillet (cut into thin slices), 1tbsp soy sauce, 2 tbsp mirin, 2 tbsp hoisin sauce, 2 tbsp sesame oil , 1 tsp dried chilli flakes, 3 tbsp sunflower or vegetable oil, 4 garlic cloves crushed with the flat of a knife, 3 red chillies (cut in half lengthways, de-seeded), 6 spring onion bulb (halved), 1 tbsp soy sauce, 2 tbsp granulated sugar, 2 tbsp roasted peanuts, 350g jasmine rice (steamed)

Directions: Mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish. Coat the pork in the marinade and chill in the fridge for 15 minutes. Heat a wok over high heat and add one tbsp of oil. Add half the pork and stir-fry for 1-2 minutes. Remove pork from wok and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Heat the remaining tblsp of oil in the wok and add the garlic, chillies, one tbsp of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for another 1-2 minutes. Add soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with roasted peanuts and serve with steamed rice.

The other day, on our way to browse books in College Street, we stopped at Dilkhush, which is situated exactly opposite to the famous sari shop, Adi Mohini Mohon Kanjilal. And Google to the rescue, the specialties are: Mutton Breast Cutlet and Dimer Devil (Devilled Eggs). As expected, we had both. The total bill came down to a mere 113 bucks. Well, about the food – the crunch, the aroma, the taste – purely nectarous. So, I’ll just keep my mouth shut and allow your taste buds to do all the talking.

Mutton Breast Cutlet

Time: 20 minutes

Serves: 4

Ingredients:

For Marinating- 8 pieces mutton ribs or chops, 2 tsp ginger paste, 2 tsp garlic paste, 1 tbsp of mint leaf paste or coriander paste, 1/2 tsp of coriander powder, 1/2 tsp of cumin seed powder, 1 tbsp of golden fried jullienes of onion, 1/4 tsp garam masala (powder of equal quantity of cardamon, clove, cinnamon sticks), 2 tsp of lemon juice

For the batter: All purpose flour, 2 eggs whites, bread crumbs, pinch of baking powder, oil

Directions:

To prepare the meat- Take the mutton chops/mutton ribs and flatten the meat using a wooden hammer or any heavy kitchen tool. the flesh on the bone should be scrapped. In the marination bowl add all the marination ingredients and mix well with yogurt or lime juice. Add the mutton chops and smear the marination on it. Refrigerate it overnight. Add the Baking powder with the flour and sieve it.

To fry- Take the Mutton chops and dip it in egg white. Dust it with flour and then coat it with bread crumbs. Take a heavy bottom flat frying pan. Add Oil and let it heat up. Slowly add the Mutton chops and fry till golden brown. Serve it hot with cold coriander chutney

Devilled Eggs

Time: 30 minutes

Serves: 2

Ingredients: 3 eggs, 1 medium potato, 1 medium onion, carrot or beet, Other vegetables as per availability, ginger and garlic, green chilies, hing (asafoetida), jeera (Cumin), garam masala powder, bread crumbs, maida

Directions: Boil 2 eggs and 1 potato for 15 minute. Cover the eggs with at least an inch of water. Cut onion, chilies, beans and grate the carrot/beet. Drain hot water, pour cold water (makes peeling off easier) and crack the egg shells. Cut the boiled eggs length wise and pop out the egg yolk in a separate container. Add peeled off potato and the vegetable mixture to the container. Add salt, pepper to taste. Mash them well. Heat a frying pan; put some cooking oil and then the onion pieces. Add the mashed potato-yolk-vegetable mixture. Fill the egg halves with the mixture. In a separate bowl, break an egg carefully and add a spoon of Besan. Add salt, pepper to taste and blend it well. On a pan, pour some bread crumbs. Heat a frying pan and add oil. Follow the sequence – roll the stuffed egg half in egg besan mixture, then in bread crumbs and then lower carefully on the heated oil. Fry well. Do this for each stuffed egg half.

Kolkata is filled with such similar pocket-friendly food places and each is better than the other. For us, college-goers, it sure IS the place to be!

July 30, 2014
Best Tomato dishes that you can prepare easily
- Tomatoes are known as red fruits or berries , but are mostly used as vegetables
- There are different species of tomatoes available depending upon the region to region and climate conditions. Tomatoes are native to Mexico.
- Like Bangalore tomatoes, cherry tomatoes which is available in different colors but almost all tomatoes are available in pure red color.
- Cherry tomatoes are the different variety of tomato which grows in very small size and red in color similar to cherries just like cherries so it is called as cherry tomatoes.
- Cherry tomatoes are originated from north Chile . These cherry tomatoes are cultivated since early 1800s.
- These cherry tomatoes are used mainly in salads , Mexican ans Spanish recipes, pizzas, and pastas.
- It can also be eaten raw or just boiled and roasted with salt and pepper.
- Tomatoes are rich in Lycopene, an antioxidant which is helpful in protecting cells in body and prevents skin cancer caused by UV-Rays.
- Eating tomatoes can keep you away from breast cancer and other cancer related diseases.
- Eating tomatoes can reduce sugar levels in blood and reduces fat
- Tomatoes contains carotene which improves blood serum level and also maintains good eye vision keeping away age related eye muscular diseases.
- Tomato contains 21% Vitamin C.
The tomato recipes that you could preparely easily are:

Tomato soup:

Ingredients:
- Tomatoes
- Salt to taste
- Ginger and garlic
- Pepper
- Butter cream
Preparation method:
1. Boil tomatoes along with ginger and add salt .and boil it still it is completely cooked.
2. Now grind the tomatoes with ginger garlic paste until the ingredients are completely smashed smoothly
3. Now take the mixture in the bowl add some butter cream with pepper powder sprinkled on it
4. You can also use coriander to sprinkle on the soup which tastes good
5. So hot soup is ready to be served .
Tomato Raita:

Ingredients
- Red Tomatoes
- Finely chopped green chilies
- Finely chopped onions
- Coriander leaves
- Thick curd
- Cumin powder
- Pepper powder
- Salt
Steps to prepare tomato raita
1. Take thick curd in a bowl and beat it until it becomes smooth
2. Take tomatoes and cut them into very small peaces
3. Now add the diced tomatoes , finely chopped green chilies to the curd
4. Now add cumin powder and salt to the mixture
5. Mix the mixture well and add more salt if required
6. Finally garnish with coriander leaves and now ready to serve with rice .
Tomato Coconut curry

Ingredients:
- Well ripened tomatoes
- Coconut milk prepared from raw fresh coconut by grinding the coconut peaces in the grinder and squeezing the milk from the paste yo u can prepare coconut milk
- Chili powder
- Turmeric powder
- Asafoteda or Hing
- Cumin seeds
- Salt to taste
- And Oil
Preparation method:
1. Heat the vessel and add oil and wait till it gets heated up
2. Now add cumin seeds and a pinch of Asafoteda when it splutters
3. Now add dices tomatoes and then add 1/2 spoon of red chili powder and turmeric
4. Let the tomatoes cook for 5-7 minutes
5. When the tomatoes are completely cooked add the coconut milk and stir well
6. Now let the mixture boil for just 5 minutes and then bring down the stove flame to simmer
7. Now the recipe is ready to serve .
Tomato chutney

Ingredients:
- Tomatoes
- Dry Red chilies
- Garlic
- Mustard seeds
- Curry leaves
- Oil
Method to prepare:
1. Heat a pan and add dry red chilies and garlic cloves
2. Fry them still they turn into brown color
3. Now add tomato peaces into the pan and fry them until they are cooked completely
4. Now remove the pan with tomatoes from stove and allow it to cool
5. After few minutes add this full mixture into a grinder and make it into smooth paste
6. Now in another pan heat the oil and add mustard seeds to the heated oil and allow it to splutter and next add curry leaves for thadka
7. Now pour the paste tomato paste into the pan
8. Now the chutney is ready to eat .
Tomato Vermicelli / Bambino recipe

Ingredients:
- Bambino/semiya
- Tomatoes
- Red chili powder
- Salt
- Coriander leaves
- Onions
- Green chilies
- Turmeric powder
- Curry leaves
- Oil
Method to prepare :
1. First roast the Bambino in en empty vessel without any oil just dry and keep at a side .
2. Now heat a vessel and add oil and then add curry leaves,chopped onions ,green chilies and now fry them nicely .
3. Now add little turmeric powder and one spoon chili powder and then add tomato peaces and fry them still they are cooked properly .
4. Now pour one mug of water into the mixture and little salt to taste and allow them to boil for about 10 minutes
5. After that add the roasted bambino and let them boil still the bambino is cooked properly .
6. Now just simmer the stove and leave it for about 10 minutes still they are completely cooked
7. Finally the bambino tomato recipe is ready to eat
July 30, 2014
Nutella, Nutella… Everywhere!

Have you heard about Nutella Chocolate? Freaky Question. I Know! Nutella, the hazelnut chocolate spread, is deliciously, awesomely, supertasty, lovely, chocolaty, creamy, fancy, uber, yum, nutty thing. You just need a spoon and there you go. Eat it and keep eating it and spreading it on breads, cookies or cakes or on anything you want. And the fascinating thing, you know 5 February,2014 is celebrated as Nutella Day. Nutella lovers must have beautiful memories with nutella from their childhood to even now, from oozing crepes to breakfast on vacations to free spooning sessions on the couch, nutells has prominent place in almost everyone’s lives. And now, the nutty chocolaty spread is turning 50. So let’s just celebrate its half century and know more about this awesome spread.

Nutella is the brand name of a hazelnut chocolate spread, which is manufactured by the Italian company Ferrero and was introduced in the market in 1964. Made by young confectioner , who had a vision of an affordable luxury made of a small amount of cocoa and lots of hazelnuts, His name was Pietro Ferrero. What’s in Nutella? If count on the ingredients and the nutrition, here’s what goes in Nutella? Well, in numbers if I say, 97 hazelnuts goes in each 750 grams jar. The other ingredients being, sugar, skimmed milk powder, palm oil(non-hydrogenated), low-fat cocoa, whey powder, vanillin, emulsifier. The nutritional information per 100 gram of nutella spread is 544 kcal, sugar 56.7g, fat 31.6g, protein 6g. It is produced on huge scale in 11 factories located in Italy, france, Poland, Russia, Germany, Mexico, Canada, Turkey, Brazil, Australia. Well, the ingredient hazelnut, is good for health of your heart, making it fairly nutritious food to occasionally include into your healthy eating plan. Nutella is beneficial for you, though you do get very small amount of key nutrients from nutella like saturated fat and sugar. Occasional intake of saturated fat is good for heart in maintaining cholesterol levels and do not harm your health. But you should limit your consumption and have in moderation as excess is always bad.

Gone are the days , you were caught with a a spoon in the nutella jar, now we have some super awesome tips and tricks to put this spread into versatile uses and as an ingredient in various sweet pick ons. Just go through and give variety to your breakfast.

NUTELLA CAKE RECIPE:

Serving: 6-8 Preparation Time: 20-25 minutes

Ingredients: 100 gram nutella

4 eggs

100 gram butter

200 gram castor sugar

200 gram self-raising flour

½ tsp baking powder

1 tsp cocoa powder

Method: Preheat the oven at 220 degrees Celsius and grease the baking dish with oil or lina 9 inch cake tin with greaseproof paper.

Well, First In a large mixing bowl, whisk all the ingredients together with a hand blender or electric blender. Once mixed and blended well, pour the batter into the cake tin making sure that you have got the even amount in it.

Bake it for 20-25 minutes until spongy soft to touch.

You can bake two cakes if you want a two layer cake. Now, take it out of the oven and let it cool down on a rack. When the two cakes are warm, not hot enough, decide which layer of cake is going to be a base and spread it with thick layering of nutella.

Now, Pop the other cake onto the nutella layer and press it firmly, sandiwiching them together. Spread more nutella layer on the top of cake and decorate it with strawberries or cherries or Cadbury shots or gems or use any other creativity of your own.

If you’re a big nutella lover, you will enjoy this recipe all the more. As, this is a rich chocolate cake with a thick nutella topping, this is perfect treat for nutella and chocolate lover. This delicious, mouth watering delicacy can be served with a dollop of vanilla icecream or thick cream and enjoy it.

Also, some more lovely recipes are here to make with nutella;

Spread it on a toast or bread or waffles with peanut butter and nutella on it . Quite a basic recipe but is loved the most.

You can slice the banana lengthwise and put nutella on it. Also, you can slice up apples thinly in circle pieces and put nutella on slices and sandwich them. Even, you can dip strawberries in nutella and eat them. Putting nutella on fruits make them all the more sweeter and gives an exotic taste, enjoyed by all.

Make a nutella shake with milk and blender. You can drink your nutella if you don’t like licking it from spoon and bored from spreading it.

You can frost banana cupcakes or any other cupcakes by nutella and vanilla swirl buttercream. Just looks and tastes yum.

Make a nutella covered bacons and enjoy them.

Put nutella on your icecream cups or cones and enjoy the deliciousness, richness and the iciness.

Nutella goes with anything to everything and makes things sweeter. Just perfect to satisfy your sweet tooth with the hazelnut delicacy. Enjoyit and keep eating till it gets over. Then, bring it more and eat it more and repeat.

Keep licking it. Keep spreading it. Because; Happy Eating is Happy Life.

July 30, 2014
4 things that make Gol Gappe the best

Gol gappe belong to the Indian family of street food which is found in almost every corner of a city. Gol gappe, which is the plural of gol gappa, are fried, hollow puris that are stuffed with boiled chick peas and potatoes and toppeed with some tamarind chutney and filled with flavoured water that has generous concentration of mint and some spices. Gol gappe are best had at a roadside vendor. Now, if you are going to lecture us on hygiene and health, let me just say, take a chill pill! Life is all about relaxation and enjoyment. We all definitely have eaten weirdest things on the earth which were not even edible, when we were little babies. Did we die? No, I do not think so. And come on, won’t it be a matter of pride to have “died of eating gol gappe” on your tombstone? Jokes apart, there are a great number of reasons that you should be aware of to put off that (facade of) hesitation that has gripped you. In this list, we have tried to point out some of these reasons why you should absolutely go and have a gol gappa, right away!

1. The Taste

Gol gappe have a crunchy texture to them. The hollow, fried balls are crispy and gel completely in fabulous way with the gooey filling inside. The flavoured water, fondly and simply called “pani”, takes the flavour of gol gappe to an entirely different level. The pani has a spicy and refreshing touch to it, which makes it a delight to have in any weather. Talking about the weather, it is monsoon presently and having a mouth full of gol gappa and rain drops on face is just the dream and beats almost everything in the world. It is said that little things do wonders and the humble chutney that goes into the preparation of a gol gappa defines the same, like a boss. The tangy taste of the chutney blends smoothly with the pani, adding an element of sweet to the spicy, making the gol gappa a snack to die for.

2. The Price

In today’s world, when the prices for a meagre cellular phone have crossed over fifty grands, we know that we are in a soup, a financial soup. We are living in an age where living by the budget is more important than living by the holy scripture. Inflation has been on an ever increasing rise since almost forever, so it seems now. It only makes sense to know of a great food item that does not burn a hole in your pocket and is as cheap as meagre Rs. 20! Having something to eat at such low cost is surely a great booster. the brilliant taste that one gets at such brilliant price advocates having gol gappe to a great extent. it is an awesome street food option and one of the very few ones which have stuck to the notion of being street food with respect to cost factor.

3. The Fun

The ideal and traditional way in which a plate of gol gappe is had is one where the gol gappa chef hands over a single piece to the customer, at a time and waits patiently until he/she finishes his/her huge bite. This old school way of having gol gappe cannot be matched by anything else. In addition to this, there are some more fun elements attached to eating a gol gappa and that is the way it is supposed to be had. You have to take it in, in one single go. Do not even think about taking half a gol gappa in one bite and the ither half in another. This is just as absurd as it could get and no to pleasing to watch, too. Gol gappe are of two varieties, one is made up of sooji and the other one is made up of atta. One reaches the zenith of fun while having a gol gappa that is made of atta because of the huge size that it has. Having an atta gol gappa in one go is a feat that everyone wants to accomplish and with a little bit of practice, can be, too.

4. The Perks

When you were a kid, you must have gone all crazy about the tazos that you could get with a packet of Lay’s chips. Now, when you are a grown up, you must be going crazy about the 30% extra discount that you get at your favourite showroom because of the platinum card that you possess. In both of these situations, the fact remains that we all like having something extra. Having perks alonside the main product/service is a privilege that everybody loves. Now, when you are eating a gol gappa, you have the perks of asking for some more pani because you know that it is never enough. Its spicy flavour would make you sweat like a pig but who cares! Why? Because another perk comes to your rescue in that situation. It is the privilege of asking for an extra papdi from the vendor and he happily gives it away. Try doing something like that at your high-end restaurant and you will be given the stare of your life. So, gol gappe come with some sweet, little perks that you must enjoy. After all, little things make you feel special in a way that is really sweet.

So, what are you waiting for? Go, ask that bhaiya to give you a full plate of gol gappe and rejoice!

July 30, 2014
Staying young forever – What to eat?

Who wants to get old? The answer is no one. Although in reality aging is unavoidable. But we can certainly lower down the rate of ageing. With age our body performs less efficiently and we become vulnerable to age associated ailments. But aging with elegance is in our hands. The manner in which we lead our lives control our aging. The damaging results of aging can be reduced by the intake of certain food items. These foodstuffs would not put a halt to the aging process but your health and strength will be improved. Even though there are many different kinds of anti-aging cosmetics available in the marketplace but directly consumption of these food items proves to be a better option as they benefit the body thoroughly. Nutrition has the chief responsibility in restraining the aging procedure. There are many such food items that diminish the symptoms of aging and some of them are listed below. Hence consume them and stay healthy.

Berries:

Everyone enjoys eating berries. Each and every kind of berry is filled with antioxidants that stimulates the health of the cell and provides defense against infections. The darker berry contains the maximum amount of antioxidants and thus delivers the best anti-aging advantages. Berries are loaded with vitamin C which provides major benefits to the skin. The tissues in the body are greatly repaired with the support of vitamin C.

Avocado:

Avocado has major anti-aging properties. It is loaded with vitamin E and many antioxidants. It also contains some amount of potassium. These antioxidants are highly skin defensive in nature and hence provide radiance to the skin. Along with that folate is also present in avocado that is responsible for the restoration of cells in the skin. So eat avocado to possess radiant and glowing skin along with glossy hair.

Nuts:

Like berries and avocados, nuts are also regarded as very beneficial for the body. Nuts are highly loaded with protein and healthy fats. Omega-3 fatty acids are present in nuts which are considered to be extremely valuable for the health and skin. A kind of nut, almonds are rich in vitamin E which is very helpful in preventing the cellular impairment. Nuts are packed up with components that relieve irritation and swelling. So next time if you are starving eat some nuts instead of chips as nuts provide so many health benefits without increasing the calories.

Tomatoes:

Tomatoes are usually present in our kitchens as they contribute in almost every dish we prepare. These tomatoes are rich in vitamin C that helps in the development of collagen. Consequently the skin becomes stronger and chubbier. Another very important antioxidant which is present in a tomato is lycopene. Lycopene is found to defend the skin from UV harm and helps in maintaining the surface of the skin. If you start eating tomatoes daily the result will be visible on your face in the form of shine and glow.

Honey:

If you eat like eating sugary foods then honey is one of the finest options for you. Honey is considered to be very useful for the skin and many people are in habit of applying honey as a face pack. Moreover inflammation is not triggered in the body with the consumption of honey. It is one of the greatest antioxidant.

Dark Chocolate:

As we all know that contact to UV radiations is harmful and it makes our skin get older. Chocolates are prepared using cocoa beans which are highly rich in flavanols, an antioxidant. This antioxidant diminishes the irritation and redness caused on the skin as a result of ultraviolet radiations. In addition to that the consumption of dark chocolate enhances the circulation in the skin. As a result the skin keeps the hold of moistness and subsequently the wrinkles fade away.

Fish:

To cope with dry skin it is advised to consume food items which provide healthy fats to our body. Such food items like fish nourish and cleanse our skin. Fishes are packed with omega-3 fatty acid which battle against the inflammation and provide protection from heart related ailments. Fishes like salmon are remarkable for our skin.

Vegetables:

Vegetables are super foods which apart from providing so many health benefits also slower down the rate of aging. Especially green vegetables like spinach are highly rich in antioxidants which protect the skin from harmful UV radiations. Along with that vegetables are also filled with vitamins as well as minerals which enhances the immunity of the body.

Garlic:

One more major anti-aging food is garlic. Garlic is considered as a nourishing and tasty food which is consumed directly or through various dishes. It diminishes the inflammation on the skin, lower down the level of cholesterol and preserves the cellular health. It is a great anti-bacterial food item which advances the immunity naturally. Hence make sure you eat garlic to fight against the ageing process.

July 30, 2014
The Tamarind LOVE!
Creeping back to the yonder days, when sneaking into the corner grocery store to buy a packet of Hajmola with the newly earned 1rupee coin, for having done the job of fetching the milk packets and the newspaper from the main gate, was an achievement, I realize how inclined my determination was to get only the ‘Imli’ flavoured Hajmola packet out of the huge jar, usually crowed with all the other flavoured ones! ‘Imli’ or tamarind, I suppose has been a significant ingredient contributing to the growing years for a lot many girls and sometimes boys too. The excitement that overwhelmed my heart at the arrival of a fair, in the locality, only to get to taste the ‘Imli ka Achar’,(Tamarind Pickle) honestly doesn’t leave my heart untouched even to this day. Even the battle to add more tamarind to the mashed potato and spices mixture, during Fuchka debacles, persists and so I think, having been journeyed a span of long twenty years along with this selfless love towards tamarind, has actually done good to me and many, health-wise. So, here’s a few facts about the goodness and multitudinous uses of my beloved, tamarind, waiting for your eyes to behold!

Tamarind, or Tamarindus indica(scientific name) is a very popular herb or fruit of a tall tree known to grow in Asia and North Africa. Having borrowed its English term from the Arabic, it is also known as the ‘Indian date’, as in Hindi, tamar means so. It has proved its prowess in many ways and has led to its effective use in medicinal, culinary, and ornamental uses throughout Asia, Africa and also Latin America. It’s also used as an economic dye in industries, thus establishing its versatility. However, it’s widespread eulogy in the medical field, for the health benefits it commences, is what is worth elaboration.

A tamarind a day keeps a doctor away!?
- Lemon is a source of citric acid, and tamarind here is rich in tartaric acid, that apart from giving a sour taste to the food, also enriches it with super-powerful antioxidants (E334), that help protect the body from harmful free radicals.
- It’s the key to a strong heart, no bile disorders and lower cholesterol.
- Down with sore throat and have a speech or musical the next day? Tamarind is at your rescue. Gargle out all the glitches with a sip of its juice mixed with lukewarm water.
- Anamazing cure for conjunctivitis and dry eye syndrome, is warm tamarind juice, used as eye drops
- It is also a good source of antioxidants that battle against cancer.
- Famed to have reduced fevers, treated bilious disorders, jaundice and catarrh and protected against colds, tamarind pulp in boiling water and little honey is great.
- Tamarind is a spice rich in minerals like copper, iron, calcium, potassium, zinc, selenium and magnesium and controls blood pressure, heart rate, and also the production of red blood cells.
The Queen Ingredient!

This delicately sour and sweet ingredient is popular in Indian, Middle Eastern and South-Asian cuisine in particular, but almost the entire world benefits from its goodness.

In India, it is used in curries, chutneys, achars or pickles, rasams, sambar, vatha kuzhambu, fuchkas, and other vegetable and lentil recipes. Its pulp is also used as marinades, as a solidifying agent in confectionaries, and also to flavour ‘hot and sour’ soups. Moreover there’s also a popular tamarind drink, spiced with dates, honey, sugar, cardamom, cloves and coriander seeds. Loved by non-vegetarians this ingredient also goes into non-veg dishes like, Fish or Mutton Pulusu and other fish or meat curries

In China, precisely Yunnan, tamarind serves as an important ingredient in jams, syrups and chilled drinks. Even Egypt is known to cherish iced drinks made out of tamarind.

Mexicans use it in their sauces, candies, and snacks that are dried and salted or simply sweetened. Some popular Mexican delicacies that tamarind makes possible, are Agua fresca, Agua de tamarindo, raspados, Pelon Pelo Rico, Pulparindo, Batilongo and many more.

Also served, rolled into balls of some 5 cm diameter, along with white granulated sugar and a blend of spices sprinkled on it, tamarind is loved this way in various places like, Colombia, Jamaica, Trinidad and Tobago, Mexico, Grenada and some other Latin American countries. There, they are known as ‘tambran’ balls.

Gurame and Ikan asam, are the two popular Javanese dishes that make use of tamarind extensively, all throughout the expanse of Indonesia, Singapore, and Malaysia. Even Maluku, Sulawesi and Manado cuisines love tamarind!

Kenya, especially the Swahili people adorn tamarind to garnish legumes and make juices, while also to flavour rice.

In Thailand, kaeng som, which is a sour curry, is among those many dishes that use tamarind as their central ingredient. And, Vietnam too basks in its goodness by using it in their soups, like Canh chua, and other drinks, candies and sauces.

And therefore, here I come to conclude that my gastronomically romantic relationship with tamarind has indeed been extremely healthy and prosperous, and therefore here’s two of my favourite tamarind recipes, that I discovered, tried and loved!

Tamarind Chicken

Ingredients
- 2 tbsps. Fresh Tamarind paste
- 4 Chicken legs
- 1 tbsp. Galangal (or you can use ginger), cut into thin strips
- 4tbsps. Olive oil
- Dried red chillies 2-3
- 6 cloves of Garlic
- 500 grams Saunf or Fennel see ds
- 6 finely chopped fresh basil leaves
- Salt and crushed black peppercorns to taste
Method
1. Assemble ginger or galangal, tamarind paste in a bowl and mix them well.
2. In a non-stick pan, heat 1 tbsp olive oil and add the dried red chillies and sauté them until the colour transforms and a smoky fragrance fills the air around.
3. Pop in garlic and fennel seeds and continue sautéing on low flame for approximately 2 minutes. After this step is over, let the mixture cool down, and then grind it to a coarse paste.
4. Mix the paste with the tamarind mixture. Add a tablespoon of olive oil into it and mix. Top it up with some basil and mix again.
5. Now, mix the chicken legs,(that have been halved beforehand) in the above mixture
6. Set it aside to marinate for some 10-15 minutes(longer the better)
7. Heat the grill pan. Use the remaining olive oil, now, to rub on the chicken pieces. Grill for 5 minutes.
8. Garnish and serve with steamed rice, pulao or parathas.
Tamarind chickpeas

Ingredients
- Vegetable or Sunflower oil-1 tbsp
- Chopped tomatoes-400g
- Tamarind paste-1 tbsp
- Chopped onion, medium- 2
- Chickpeas, (drained and rinsed) – 410g
- Nigella seeds (available at supermarkets) or cumin or celery seeds- ½ tsp.
- Fennel seeds -1½ tsp.
- Green chillies, (seeded and cut into quarters lengthways) -3
- Light muscovado sugar or normal sugar- 2-3 tsp.
- Paprika – 1 tsp.
- Turmeric – 1 tsp.
- Fresh coriander (chopped) – 1 tbsp
- half a 250g/9oz bag baby spinach leaves
- natural yogurt and chapattis, to serve
Method
1. In a non-stick pan, heat oil and sauté nigella (cumin or celery) seeds and fennel seeds, for some 10 minutes. Add the onion into it and cook till slightly golden for some 8-10 minutes.
2. Put in the chillies, tomatoes, chickpeas, paprika, turmeric and sugar and bring it to boil,and let it simmer for some 10 minutes. Stir in the tamarind paste and sprinkle with coriander. Add the spinach leaves and continue to stir gently til they’ve wilted.
3. Garnish and serve with yogurt and chapattis.
(Recipe sources-bbcgoodfood.com and Food Food TV Channel)
July 30, 2014
The Lebanese Trail
Since my affection for Lebanese cuisine transformed into an obsession, and I started to empty my pockets at every other Lebanese joint in the city, which though made me popular and loved among their owners, but my savings began to race to the descending point. I was worried, and about to become penniless, but my obsession was experiencing its ascending waves and ridges, that didn’t seem to end. And, so I had this (brilliant) idea of saving myself, all that expense, with only a little bit of research and lots of effort. I started to cook, bake and indulge in the Lebanese delicacies on my own, and here’s the itinerary of my palate-pampering venture!
FALAFEL

A traditional Middle East delight, this dish takes only two hours of dedication, and delivers you with varied options of consumption of its heavenly taste. This can be enjoyed with pocket-mouth pita bread, or wrapped around with lafa, which is a flatbread. Top it up with some fresh salad, spicy hot sauce, pickled vegetables, or the traditional drizzle of tahini-based sauces would do the magic!

INGREDIENTS
- Dried chickpeas or garbanzo beans – 1 cup
- Chopped onion(large) – 1
- Chopped garlic – 2 cloves
- Chopped fresh parsley – 3 tablespoons
- Coriander – 1 teaspoon
- Cumin – 1 teaspoon
- Essentials according to taste – Salt, oil and pepper.
METHOD
- This step isn’t really required if you’re using canned beans. But otherwise, place the dried beans in a bowl and fill the bowl up with cold water. Allow them to soak overnight.
- Next morning, drain the chickpeas and pour them into a pan of fresh water and bring to boil.
- Let it boil for some 5 minutes and then allow to simmer on low flame, for about an hour. Then, drain and cool for 15minutes
- Assemble chickpeas, onion, coriander, garlic, cumin, salt and pepper in a bowl and add flour to it.
- Mash the chickpeas along with all the other ingredients (this can be done in a food processor) to make a thick paste out of it.
- Make small balls out of the mixture, and slightly flatten them.
- Deep fry until golden brown.
- Serve hot, with humus, tahini or pita bread and salad!
TARATOR SAUCE

My personal favourite! This heavenly sauce goes with almost everything edible under the sun. Try it with veggies, seafood, beef, chicken, or lamb, and discover the extra edge.

INGREDIENTS
- Sesame seeds (for Tahini paste) – 2 cups
- Olive oil- 4 tablespoons
- Lemon juice – ¾ cup
- Water- 2 tablespoons
- Crushed garlic- 2 cloves
- Salt- ½ teaspoon
- Finely chopped parsley – ½ teaspoon
- A dash of cumin
METHOD
- To make the Tahini paste, roast the sesame seeds gently over low heat while stirring continuously for about 10 minutes. The colour is not needed to change, so when done, remove flame and keep it aside to cool.
- Add the roasted sesame seeds to a food processor bowl along with 4 tablespoons of olive oil and make a thick paste out of it. Add more oil if needed. Your tahini paste is ready, so let it cool and then refrigerate.
- Again, in a food processor, assemble tahini paste, garlic, lemon juice, salt, and cumin together and mix well. Keep adding water while mixing, but maintain its thickness.
- Remove from the processor into a bowl and stir in parsley. Refrigerate it in jars and indulge!
LAMB AND KISHK KIBBEH

INGREDIENTS
- Olive oil( to deep fry)
- Greek-style yoghurt
- Tarator sauce for garnishing
Kibbeh shell
- Fine Burghul( cracked wheat) – 300g
- Hot water – 675ml
- Sabaht baharat (Lebanese seven spice: a combination of ¼ tsp. cloves, ¼ tsp. cardamom,2 tsps. cumin, ½ tsp. nutmeg, 1 tsp. coriander, ½ tsp. cinnamon and 1 tsp. pepper with 2 tsps. smoked paprika. Ready-made is available in stores)
- Lamb leg(all sinew removed and cut into small pieces)- 360g
- Salt and black pepper
Kibbeh farce
- Olive oil- 1 tablespoon
- Finely chopped garlic- 1 clove
- Finely chopped small brown onion- ½
- Finely chopped silverbeet leaves and stems- 2
- Cooked and mashed chickpeas- ½ cup
- Sabaht baharat- 1 tablespoon
- Peeled and chopped tomatoes- 2-3 cups
- Dried mint- 3teaspoon
- Kishk powder – 50g
- Labna- 30g
- Salt and pepper, to taste
METHOD
- For the kibbeh shell, soak the burghul in hot water until they turn soft. Drain the excess water after it’s done.
- Combine the softened burghul, sabaht baharat and lamb in a bowl, and season it with salt and pepper. Mix and then mince the mixture along with the meat.
- In a food processer then process the entire mixture until a thick and sticky consistency is formed. Cover and refrigerate.
- For the kishk farce, in a frying pan, add oil and garlic and sauté for 1- 2 minutes on medium flame, until its fragrance fills the air. Toss in the onion and silverbeet stems and cook for 2-3 minutes, until the onion softens.
- Add the silverbeet leaves, chickpeas, sabaht baharat and sprinkle a pinch of salt and let it cook until the leaves are wilted.
- Add the tomatoes and dried mint into it and cook for a minute, just to soften. Remove it from the flame and add the kishk powder and labna and mix. Transfer in a bowl and refrigerate.
- To assemble, take an egg sixe amount of kibbeh shell mixture and shape it into a ball. Poke a hole in it, using the thumb and keep digging deeper to make space for the filling. Stuff a tablespoon of kishk farce in it and seal the ball. Repeat it with the others. Once done, refrigerate them for half an hour to set and firm up
- Then, deep fry the kibbeh in a saucepan for 4-5 minutes until dark golden. Drain on a tissue to get rid of the every oil.
- Serve hot with the heavenly tarator sauce, or yogurt and salad.
LAMB SHAWARMA

INGREDIENTS
- Plain yogurt- 2 cups
- Distilled white vinegar – ¼ cup
- Olive oil – ¼ cup
- Lemon juice – 3 tablespoons
- Garlic, minced – 3 cloves
- Ground cinnamon – ½ teaspoon
- Ground nutmeg – ½ teaspoon
- Dried oregano – ½ teaspoon
- Bay leaves- 2
- Boneless lamb legs(cut into strips) – 3 ½ pounds
- Olive oil – 2 tablespoons
- Pita bread rounds (8-inch) – 8 pieces
- Tomatoes (thinly sliced) – 2
- Onion( thinly sliced) – 2
- Fresh mint or coriander leaves – ½ bunch
METHOD
- Whisk in yogurt, vinegar, ¼ cup of olive oil, garlic, cinnamon, nutmeg, lemon juice, oregano and bay leaves, in a bowl, and then pour the mixture into a re-sealable plastic bag.
- Put the thinly sliced meat into the bag to coat them with the marinade and seal the bag while squeezing out the excess air. Marinate the lamb, in a refrigerator, overnight.
- Next day, in a heated non-stick pan add 2 tablespoons of olive oil and pour in the lamb and marinade. Cook until the lamb has lost its pinkish hue and is tender (for about 15-20 minutes).
- Continue stirring while the meat cooks. Once done, divide the cooked lamb among the warmed pita breads, and garnish with tomatoes, onions, fresh mint or coriander leaves. Serve with Tarator sauce at the side (you can also sauté the onions and tomatoes, for a spicier texture, but I like them fresh because it’s healthier that way!)
Tada!
July 30, 2014