Category: Food

Jams and Jellies

Spread it on a finely toasted slice of bread or top some crackers with a dollop of this, and you’re good to go for a quick delicious snack! I am talking about jams and jellies. As a kid, my favorite dessert used to be vanilla ice-cream with strawberry jelly that my mom used to make as home. Having seen orange marmalade being made at home, I have grown up having the best of the fruit preservatives world!

Preserving fruit by turning them into delicious jams, jellies, marmalade, preserves or fruit butters has been an age old practice. The exact place of origin is not clear though we believe it started in the Middle East where there was an abundance of sugar. The concept of preserving fruit was brought to Europe where it gained popularity as jams, jellies and preserves. Back in the 16^th century, when the Spanish came to the West Indies, they preserved fruits using sugar cane to make jam and jelly hence popularizing the idea. In the U.S., early English settlers would make fruit preservatives using honey, molasses and fruit pectin derived from apple parings.

The concept of cooking fruit to preserve it was a home-task until Industrial Revolution. Cooks would make preservatives to relish seasonal fruits at other times of the year or to store them for times of scarcity. Preserving fruit would be helpful for sailors to take on long voyages. During World War 1, U.S. Army troops were given a grape-jam called ‘Grapelade’ for their stay during the war. After the troops returned, they demanded more of the jam hence leading to increased production. On advent of Industrial Revolution, came the era of factory-produced fruit preservatives. They were commercially produces and soon the market racks were filled with arrays of jam and jelly bottles, thus making it completely unnecessary to make preserves at home. Despite that, home-cooks and chefs continue to make their own jellies and jams thus indicating that this practice has more of a cultural significance rather than mere physical nourishment.

When you go to buy some of these delectable condiments, make sure you know what you want. Jams and jellies, relished equally have a huge difference. Jams use the complete fruit hence avoiding any wastage. Jams have an interesting texture as they are neither solid nor liquid. They contain chunks of fruits which lends it a sense of bite and solid appearance, but leave it at room temperature and you will see the juicy bit of it too. Jellies on the other hand have a clear translucent appearance and have the sparkling flavor of fruit juices. After cooking the fruit in its juices, it is left to naturally strain its juices through a muslin cloth. Forced straining of the juices might take away the clear appearance of the juice. Marmalade are only different from jams in a way that they have the fruit peels processed into them. Marmalade mainly use citric fruits like oranges, lemons, mandarin etc. or combination of these.

Some easy home-made recipes are given below.

Lemon Marmalade

Ingredients:

10 large lemons

4 cups water

4 cups sugar

Procedure:

Peel off the yellow part of peel in strips from lemons. Cut strips of desirable thickness and cut off all white membrane (pith), from the peeled lemons using a knife.

Cut the peeled lemons crosswise into thin slices. Put the lemon peel, sliced fruit, and water in a heavy non corrosive vessel, cover it and refrigerate for a few hours.

Heat the lemon mixture by boiling it over high heat, stirring frequently.

Reduce the heat and simmer it till the mixture softens, for about half an hour. Remember to keep the vessel covered during this step.

Add sugar to the mixture .Increase the heat to medium-high and stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently until the mixture reaches a temperature of around 220 degrees Fahrenheit.

Store in clean glass jars when the mixture cools down.

These might also serve as interesting gift ideas or personalized tokens of appreciation.

Spiced Peach and Apricot Jam

Ingredients:

6 medium peaches, peeled and pitted

8 medium apricots, pitted

2 tbsp. (25 mL) lemon juice

5 1/2 cups (1.375 L) sugar

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) allspice

Procedure:

Finely chop the peaches and apricots and combine them with lemon juice in a deep heavy vessel.

Place the heavy bottomed vessel over high heat and cook till the mixture comes to a full rolling boil. Stir constantly.

Stir in the sugar and spices and cook over high heat till the mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir and skim the foam away. Let the mixture cool down

Store in clean sterilized jars and enjoy with any kind of bread.

Strawberry Jelly

Ingredients:

2 pounds fresh strawberries

2 cups white sugar

1/4 cup lemon juice (2 1/2 lemons)

Procedure:

Wash, stem and quarter the strawberries. In a heavy-bottomed saucepan, mix together the fruit, sugar and lemon juice.

Mix in the sugar and stir over low heat until the sugar is dissolved. After the sugar crystals have dissolved, increase heat to high till the mixture comes to a full rolling boil.

Strain the mixture through a fine muslin cloth without pressing the pulp and sieve through. Place the liquid back in the saucepan and boil it stirring often, till it reaches an approximate 220 F.

Transfer to clean sterile jars and refrigerate jelly for up to two weeks and enjoy.

July 10, 2014
Hyderabadi Haleem recipe

Haleem is a dish that is made out of wheat, barley, meat ( Generally made up of mutton ) but sometimes it is made out of chicken along with the lentils and spices.Generally this dish takes too much time for preparation around seven to eight hours, so that it leads to the formation of a very soft paste like substance by blending the flavors of spices, meat, barley and wheat.This dish is very famous around south east and central Asia.The preparation of it varies from region to region and is mostly prepared during the Ramadan season.

Hyderabadi Haleem

History:

This delicious South Asian dish is originated from the Arabs during the rule of the Nizams.This is a Arabic dish which is consisting of meat and it is containing pounded wheat as the chief ingredients.From the original dish slight variations are introduced in taking flavors that resulted in the distinct taste from other types of haleem.

Hyderabad special haleem history

Ingredients:

1) Take one kg of boneless mutton or with bone

2) Take 200 grams of broken wheat

3) Take four teaspoons of ginger garlic paste

4) Take one cup of urad daal

5) Take one cup of chana daal

6) Take one teaspoon of red chilli powder

7) Take half tea spoon of turmeric powder

8) Take one to half cup of curd

9) Take two cups of onions that are length wise sliced and make a deep fry so that they change their color to deep brown.

10) Take two to three cardamom pieces

11) Take two small cinnamon sticks

12) Take four cloves

13) Take one tea spoon of coriander powder

14) Take one fourth the teaspoon of Garam masala powder

15) Take one fourth the teaspoon of jeera powder

16) Take half teaspoon of black pepper corns

17) Take one teaspoon of ghee

18) Take half the cup of fresh coriander leaves

19) Take half the cup of fresh mint leaves

20) Take four green chillies

21) Take one finely chopped tomato

22) Take half the cup of cashew nuts

23) Take salt that is sufficient for taste

24) Take oil that is required

Ingredients and preparation of Haleem

Preparation:

This is a dish that looks as if it is a signature of the festive month of Ramadan.This is a very long process of preparation and it takes about seven to eight hours for preparing it.This is a dish mostly available during the month of Ramadan where most of the Muslims do fasting.It is very popular dish especially Hyderabadi Haleem is very famous around the world and it has international demand for this product.This is a dish that is the best for those Muslims to break their fast with absolute delicious taste.Apart from Hyderabad dum biryani this is the most taken food item.There is a lot of hard work involved in the making of this dish.

Step 1:

Take a bowl and mix the broken wheat along with urad and chana daal and let this mixture soak in water for at least 4 hours.The water that is taken for soaking this mixture must be double the quantity of dal and wheat mixture.

Step 2:

Take a cup of long and thin sliced onions pieces in a cooker and make a deep fry in fortune rice bran oil.Fry them until their color changes to dark brown.While making a fry of onions along with it put cardamom cinnamon and clove pieces also and fry for about two minutes.

Step 3:

Now take the mutton pieces and wash them thoroughly.Put them in a cooker and add one fourth tea spoon of turmeric powder, one tea spoon of red chilli powder and add one cup of water.All of them are stirred continuously until they mix well and close the lid of the cooker.Let the flame be continued until five whistles.

Step 4:

After taking it from cooker separate the bones and meat.Now meat separated from bones is placed in a cooker and add one teaspoon of salt, one teaspoon coriander powder, one fourth teaspoon of Garam masala and jeera powder.Also add four green chillies, half cup coriander leaves, mint leaves and the fine chopped tomato pieces.To this add curd and a cup of water and mix all the contents well.The cooker is allowed to cook for 20 minutes on a high flame.

Step 5:

While the meat is being cooked take a pan on other side and put the well soaked broken wheat, urad and chana dal mixture in it.To this mixture add two glasses of water and mix well.

Step 6:

The bones that are separated at step 4 are taken in a container along with dal, wheat mixture and one fourth teaspoon of turmeric powder.Add salt to it and allow it to cook for about 20 minutes and stir it continuously.

Step 7:

After the bones are cooked for twenty minutes it is taken out and the bones are mashed using a wooden churner for at least five minutes.

Step 8:

In a container take the meat that is cooked and is added to the dal mixture and turn on the flame and let it be cooked for one hour on a low flame.Continuous stirring should be done for every three minutes for the complete one hour.

Ste 9:

After the completion of one hour check whether it is like a thick paste or not.Don’t overcook as the taste and feel will be spoiled and the color becomes brown.So we must turn off the flame when it is golden yellow in color.That’s it tasty spicy Ramadan season special Haleem is ready it can be garnished with fried onions, cashew nuts, coriander and can be served in a serving bowl.

Hyderabadi Haleem is ready

July 10, 2014
The Soup Kitchen

The word ‘soup’ is derived from the French word ‘Soupe’. Soup is generally a liquid food, served warm or cold, usually as the first course or entrée, i.e., before the main meal.

A ‘soup kitchen’ refers to a place which serves any prepared food to the homeless. Here, I have used the term merely to signify a kitchen where soup is cooked and served.

My very first soup was a Tomato and Basil Soup, which my father is still greatly fond of. During my late teenage years I took to a grave liking of the Sweet Corn and Chicken Soup – anywhere I would go to, I would order the same; I could have only that and nothing else, but that I must have. Now, due to my recent obsession with crab meat, I’m irrevocably in love with Crab Soup of any kin and kind.

So, to the soup lovers, I present you with four mouthwatering soup recipes, which I hope you will make, love and enjoy to bits.

French Onion Soup

Serves: 8

Ingredients: 2 teaspoons olive oil, 4 cups thinly sliced sweet onion, 4 cups thinly vertically sliced red onion, 1/2 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, 1/4 cup dry white wine, 8 cups less-sodium beef broth, 1/4 teaspoon chopped fresh thyme, 8 slices French bread (cut into 1-inch cubes), 8 slices reduced-fat reduced-sodium Swiss cheese

Directions: Heat olive oil in an oven over medium heat. Sauté the onions for 5 minutes. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium and cook 20 minutes, stirring frequently. Increase heat to high, and sauté for 5 minutes. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes, turning after 1 minute. Place ovenproof bowls in the oven. Ladle 1 cup soup into each bowl. Put bread over the soup and top each serving with 1 cheese slice. Broil 3 minutes.

Broccoli and Cheese Soup

Serves: 6

Ingredients: Cooking spray, 1 cup chopped onion, 2 garlic cloves (minced), 3 cups fat-free less-sodium chicken broth, 1 package broccoli florets , 2 1/2 cups 2% reduced-fat milk , 1/3 cup all-purpose flour, 1/4 teaspoon black pepper, 8 ounces light processed cheese (cubed)

Directions: Heat a large non stick saucepan over medium-high heat. Add onion and garlic; saute 3 minutes. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium and cook for 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to the broccoli mixture. Cook for 5 minutes, stirring constantly. Stir in pepper. Remove from heat. Add cheese and stir. Place one-third of the soup in a blender or food processor, and process until smooth. Return soup mixture to pan.

Chicken and Wild Rice Soup

Serves: 8

Ingredients:1cup uncooked quick-cooking wild rice, cooking spray, 1 cup chopped onion, 2 garlic cloves (minced), 3 cups fat-free less-sodium chicken broth, 1 1/2 cups cubed peeled baking potato, 3 cups 2% reduced-fat milk, 1/3 cup all-purpose flour, 10 ounce light processed cheese (cubed), 2 cups chopped roasted skinless boneless chicken breasts (about 2 breasts), 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt , 1/4 cup chopped fresh parsley

Directions: Cook rice according to package directions. Heat a large oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic and sauté 3 minutes. Add broth and potato, and then bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Stir. Remove from heat and add cheese. Stir in rice, chicken, pepper, and salt.

Tortilla Meatball Soup

Serves: 6

Ingredients: 2 jalapeño peppers, 1 red bell pepper, 2 ears corn on the cob, 4 corn tortillas (cut into 1/2-inch-thick strips), Cooking spray, 3/4 teaspoon kosher salt (divided), 6 garlic cloves (minced and divided), 1/3 cup panko (Japanese breadcrumbs), 1 pound ground sirloin, 1 large egg (lightly beaten), 1 chipotle chile (canned in adobo sauce, minced), 1 tablespoon olive oil, 2 cups chopped onion, 2 cups cubed red potatoes, 1 cup slices carrot, 3 cups fat-free lower-sodium chicken broth, 2 cups water, 1/2 cup shredded Monterey Jack cheese, 1/4 cup shredded extra-sharp cheddar cheese, 1/2 cup chopped fresh cilantro

Directions: Preheat broiler. Cut jalapeños and bell pepper in half lengthwise (discard seeds and membranes). Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 6 minutes. Place peppers in a paper bag. Seal the bag. Let stand 15 minutes and peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. Place tortilla strips in a single layer on a baking sheet. Lightly coat with cooking spray. Broil for 3 minutes, turning after 2 minutes. Set aside. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs. Place an oven over medium-high heat. Add oil to pan. Add meatballs to pan and sauté for 8 minutes, turning them to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan. Sauté for 5 minutes. Add remaining 5 garlic cloves and cook for 1 minute, stirring constantly. Add peppers, broth, and 2 cups water, and bring to a boil. Reduce the heat, simmer 20 minutes. Stir occasionally. Return meatballs to the pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

July 7, 2014
Utterly, Butterly, flavourly…Butter!

People, simply love it. The Butter. It is rich, creamy, lush and appetizing; making everything soft and mouth-watering. This exquisite thing, called Butter is just lovely and elegant. You can put it on anything, solid or melted and taste miraculously improves just by the little addition of it. In Indian culture, it has gained so much popularity because Lord Krishna loves it so much and the Janamashtami festival reminds us all about butter and the love and irresistance for butter that makes small Krishna steal it. The fat myth of butter is a little disturbing, but the infinite health benefits of butter just cover it up. It has been considered as a threat to the dieters but if taken in moderation, it is of immense goodness for them too. We all know, Butter is a dairy product made by churning fresh or fermented milk to separate the butterfat from buttermilk and is high in vitamins, minerals, antioxidants and healthy fats. Butter is a kitchen essential and one of those foods which turn almost any simple, bland food into rich, luscious masterpiece meal.
In case, if you are one of them who avoid butter because it will make you fat or cause you heart disease, then you should reconsider your facts, as this yummy treat has so much good to offer and you just can’t resist this rich, buttery butter. Even, it has been proved that butter is way healthier choice than margarine and spreads. Let’s have a look on the super awesome, rich, healthy wealthy benefits of so called ‘makhan’;

It contains healthy saturated fats: Butter has lots of saturated fats which raise the good cholesterol (HDL) and change the LDL (bad cholesterol). Also, butter contains short and medium chain fats, which lead to increased fat burning and improved satiety and new studies show that there is no association between heart disease and saturated fats.
It is rich in fat-soluble vitamins and healthy ‘calories’: it contains fat soluble vitamins which are vitamin A, E, K2. The grass-fed butter is particularly rich in Vitamin K2, which provides us with powerful health benefits as it is involved in calcium metabolism and prevents many chronic diseases. Though, it has a high calorie content, but these are healthy calories and are beneficial for the body.
It is rich in Conjugated Linoleic Acid (CLA): Especially, grass fed butter is a great source of CLA, which is a fatty acid and has powerful effects on metabolism and is also a great weight loss supplement. Also, It has been shown to improve body composition in many studies and have anti-cancer properties.

It is linked with lower risk of obesity: Despite having high calorie content, eating high-fat butter is not associated with obesity and weight gain. It has been researched and results are shown that high- fat dairy product, butter is not linked with obesity, did not increase risk of metabolic disorders and cardiovascular disease. It breaks down fat and use them more efficiently and also satisfies many cravings, thus helping you in your weight loss.
It makes your skin glow: As, it has Vitamin E and antioxidants, it is excellent for skincare. It helps to smoothen the skin and makes it elastic, supple, soft and keep it healthy. It has an essential antioxidant mineral, called selenium, which gives your skin, a healthy glow.
It lowers the heart attack risk: It is a myth that margarine is better than butter. The health food, butter is more heart healthy and lowers down the risk of heart attack. It is replaced and science doesn’t back up this claim of being margarine is healthier than butter as margarine contains highly processed trans fats, while butter has high Vitamin K2 content and that’s why it lowers down heart attack risk.
It lubricates the joints and protects against Arthritis: It is great for people who are suffering from arthritis as it gives lubrication to the joints and helps in reducing the pain associated with it. It was found that it helps in the production of compounds that lubricates the joints. The raw or unpasteurized butter has anti-stiffness property, also known as Wulzen factor, that protects against degenerative arthritis.
It has cancer-fighting properties: The short and medium chain fatty acids help in fighting cancer and inhibit tumor growth. Also, it is rich in CLA, which is a strong anti cancer fatty acid which prevents the cancer. So, a diet rich in grass fed butter deters the cancer growth and prevents it.
It promotes and develops a healthy brain and nervous system: Butter, a health food is high in cholesterol and our brains needs cholesterol to function properly and in addition, it has a unique, highly absorbable form of vitamin D, which is important for proper functioning of the nervous system. It is very essential food in children’s diet as it aids the proper development in their growth stage. The nourishment from butter is of utmost importance during the growing stages of childhood.

Now, being familiar with so many perks of butter, the only learning it gave us; Don’t shun butter out of your daily diet schedule, rather include it in moderate quantities in creative ways in your food and enjoy it to the fullest. Because Happy eating is healthy eating. Keep enjoying utterly, butterly dishes.
BUTTER… yummmmy!

July 7, 2014
Simple Side Dishes!

A side dish is as important as the main dish.

Simple Sides add on to the value and taste of the star of the meal, that is, the mains. Without them, the mains might have lost a considerable amount of their zing.

Be it mashed potatoes, baked beans, dinner rolls, couscous, rice, bread, macaroni and cheese, salads, baked potatoes, French fries or soups – all are delicious sides and compliment wholeheartedly their respective main courses.

In a restaurant, the side is usually included with the combination meal, as for example when you order the Chicken Zinger Meal in KFC, you are served French Fries (the side) along with your Chicken Zinger Burger (the main).

While ordering a sumptuous Sizzler at, say, Peter Cat, the simple sautéed vegetables serve as your side dish.

Here are Eight Simple Sides for you:

(Enjoy!)

Garlic Bread Toasts

Time: 20 minutes

Serves: 12

Great side with: Broad bean bruschetta

Ingredients: 2 ciabatta loaves, 140g butter (softened), 4-6 garlic cloves (crushed), handful parsley (chopped), 2 tbsp finely grated parmesan

Directions: Slice the bread in half lengthwise. Toast the crust side for 2 minutes until really crispy. Mix together butter, garlic and parsley in a bowl. Spread over the cut bread halves. Sprinkle over the Parmesan. Just before serving place on a baking sheet, then cook under a hot grill for 5 minutes until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices.

Cracked Potato Salad

Time: 15 minutes

Serves: 4

Great side with: Bbq

Ingredients: 750g small new potatoes, 4 tbsp white wine, 2 tbsp olive oil, a small sliced red onion, 3 tbsp roughly chopped parsley

Directions: Boil the new potatoes for 15-20 minutes then drain and return to the pan. Lightly bash each potato with a masher or fork so they are cracked but still whole. Return to the heat and pour in the white wine. Boil fiercely for 2-3 minutes until most of the wine has evaporated. Stir in the olive oil, small thinly sliced red onion and roughly chopped parsley. Season and toss together.

Sweet Potato Chips

Time: 30 minutes

Serves: 4

Great side with: Homemade burgers

Ingredients: 4 sweet potatoes (scrubbed and cut into large chips), 2 tbsp olive oil, 2 tbsp light soy sauce, freshly grated nutmeg

Directions: Heat oven to 200C.In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 minutes, until crisp.

Pea Mash and Mint Vinaigrette

Time: 25 minutes

Serves: 4

Great side with: Fish

Ingredients:

4 spring onions, knob of butter, 1 head Little Gem lettuce (leaves shredded), 250g frozen peas, large bunch of mint, ½ glass white wine, 5-6 tbsp double cream

For the dressing- 3 tbsp white wine or cider vinegar, 100ml light olive oil

Directions: Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 minutes.Stir in the cream, then purée until smooth. Return to a pan to keep warm.Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.

Wild Rice Salad

Time: 5 minutes

Serves: 5

Great side with: Spicy Stews

Ingredients: 250g pouch microwavable wild rice, 1 red onion (thinly sliced), small handful of sultanas, 3 carrots (grated), zest and juice 1 lemon, 1 tbsp honey

Directions: Heat rice according to the pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.Mix in the lemon zest and juice, honey and seasoning, and then serve.

Sweet and Sour Kale with Garlic and Anchovy

Time: 10minutes

Serves: 4

Great side with: Roasted Lamb

Ingredients:400g kale (shredded), 4 tbsp olive oil, 4 garlic cloves (sliced), 2 anchovies (chopped), 1 tsp golden caster sugar, 1 tbsp red wine vinegar

Directions: Cook the kale in a large pan of boiling water for about 4 minutes until just tender. Drain, then place the empty pan back on the heat with the oil. Sizzle the garlic and anchovy, and then add the sugar and vinegar and bubble for a moment. Toss the kale back into the pan to reheat, and then tip everything into a side dish.

Roast Tomatoes with Pesto

Time: 20

Serves: 4

Great side with: Lemon Rubbed Salmon

Ingredients: 6 large ripe tomatoes, 50g fresh basil, 25g toasted pine nuts, 2 garlic cloves, 100ml olive oil, 25g freshly grated parmesan

Directions: Heat oven to 190 C. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, and then roast for 20 minutes, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.

Wilted Chicory with Melted Taleggio Cheese

Time: 15 minutes

Serves: 2

Great side with: Pork Sausages

Ingredients: 2 heads white chicory, 2 tbsp olive oil, 1 small shallot (chopped), 100g taleggio cheese, pinch of dried oregano

Directions: Preheat the grill to high. Trim the chicory and cut lengthways into quarters. Heat the olive oil in a shallow pan over a moderate heat and soften the shallot for 2 minutes. Add the chicory quarters, cut side down, and cook for 3 minutes. Turn them over, cover the pan and cook for another 3 minutes, then season with salt and pepper.Slice the cheese, arrange the pieces over the chicory and sprinkle the oregano on top. Slide under the hot grill for a few minutes until the cheese is bubbling. Serve immediately.

July 7, 2014
Keep Munching and still lose weight!

Yes, I know eating anything without getting worried about gaining weight is like an unaccomplished dream for many. It is natural if you are body shape conscious, you will obviously consider how many fat and calories you are taking in. The obesity outbreak has reached everywhere and people are trying hard to apply course of action to control their sweet tooth and other food cravings. But if I say you can enjoy food without increasing your kilos and still lose weight while eating what you fancy, you will be delighted, no?! Well, get ready to know some easy, quick, in-control ways to enjoy eating and reclaim your waistline without worrying about it so much.

This is like a challenge which almost every food lovers face; how to enjoy all the delicious things which the world has to offer and still maintain a lean body shape.
When was the last time you enjoyed freely that utterly flavorful Biryani or that plate of dessert or cookies? Don’t feel bad if you can’t recall even a single time, it happens in today’s fitness conscious world. But what if you could indulge in your favorite foods without a single thought for how many calories, grams of fats they contain, and still lose weight? La Flamme says, that if you’re overweight,”there’s a good chance that you’re pleasure deprived and have been using food as a fast and easy substitute for play, joy and sensuality.” Stress may also be the cause of more and more eating. They say that people often reach out for unhealthy, alluring foods when they are stressed, sad. So it is really important to find the root cause of that stress and sadness, which needs to be tackled first. To use pleasure and contentment as a weight-loss tool; enjoy food more while eating less and acknowledge when a non-edible food of joy, be it chatting with friends or playing with that little cute baby, will pacify your soul more than that another helping of dessert. And when you’re at it, forget you have ever heard of the concept of calories. Just enjoy it from the heart and cherish it.

Slow down and enjoy every bite to the full: It is recommended by many weight-loss experts to slow down while eating. Eating slowly has many benefits, so be mindful while eating. The reason behind it is that when we eat quickly, we tend to overeat, not because we’re hungry, but because we don’t feel satisfied even when we’re done. The importance of yoga, exercise and eating mindfully is always emphasized. Slowing down helps you to recognize when your joy in the food is diminishing and gives your body time to send those signals to brain and recognize them.

Find contentment in everything you do and have: You can combat stress and as well eat less when you find happiness and gratification in almost everything you do, you have and whatever you indulge and participate in. Be it that relaxing massage, or morning cup of coffee or tea, a warm bubble bath, the fresh scent of lavender, a soft, silky dress, luscious ripe strawberries, rich dark chocolate, warm sunshine on your skin, your favorite work of art, laughter shared with bestfriends, the sound of rain hitting the roof. Be it anything you like and enjoy. This way it helps a lot in keeping off your mind from food, and you will feel happy, joyful and amused altogether.
Eat what makes you feel good: Try to consume all those things which turns you into a positive good mood and sometimes, that quick mood boost and upliftment can be your favorite treat, if eaten mindfully. But a pleasure based diet should not mean munching on pastries, chips or cookies. Just one piece can make you happy, rather two will give you stomachache. Control these over indulgence and sweet tooth cravings, and eat mindfully, it will help. Don’t make food your pastime. You may be shocked to find that the foods that give you so much pleasure are actually good for you, like a slice of juicy watermelon or a piece of fresh fish or corns or the juicy fruits. Here, the essence lies in mindful eating, which leads to happy and healthy diet. Also, we are much conscious of our food choices in mindful eating. When we pay attention to what’s on our plate, without any distractions to tv, work, computer, we tend to enjoy food better and feel satisfied much sooner and that is the key.
Amplify your bliss: To boost your bliss, there are some surprising ways, which starts through creating a list of the feelings and sensations; taste, sights, scents and sounds that give you a happiness hit. Taste; Researches show that the biggest fulfillment and buzz of joy comes from an unhealthy combination of sweet and fat stuff, but nutritious food can also be a source of joy. Aroma; The scent of food which is appealing seems pleasurable too. Try to avoid it. Sight; When you gaze at pieces that are beautiful, there are signs of being delighted. So, the alternative can be; visit art galleries and surround yourself with home décor that pleases the eye. Sound; Just listening to soothing, relaxing music releases dopamine in the brain, which gives you relaxing feeling and thoughts. The more pleasure you feel, less you will reach out to unhealthy substitutes of food.
If you work these alternatives in your life on a regular basis, you’ll be less likely to reach out for appealing, alluring unhealthy foods to make you feel good and when you’re craving a muffin or cookies or Moong dal Halwa; you’ll have a plenty of guilt-free, full of content and pleasure giving alternatives. So, be mindful while eating and pamper yourself with slender waistline.

Mindful eating. Happy Life.

July 7, 2014
Treat From The South!

Think of South India and the first thing that comes to the head of a North Indian like me is the yummy ‘Idli and Dosas’. But what else do we know about South Indian cuisine except the fact that it is amazingly delicious. But there is a lot more to know about our favourite cuisine.

South India being hot and humid climatically, gets rain in abundance each year and so fresh fruit, vegetables and rice are readily available throughout the year. Malabari cooking comes from Kerala with its catalogue of yummy seafood dishes. Nizams have ruled Hyderabad so the food that comes from Andhra is rich and full flavour. The food is full of dry fruits and nuts (and especially exotic spices like Saffron.)

On the whole, South Indian cuisine is the hottest of all Indian cuisines. Most of the meals are centred on rice and are rice based. Sāmbhar is a soup-like lentil with which is rice is combined. Rasam is a hot-sour lentil soup, again eaten with rice dishes.

Yes they love Rice! No meal in South India is complete without rice being an active participant in the entire cooking process! Idles, Dosas, Uttapams are all a part of their daily meal. Coconut oil is usually used for cooking and frying purposes and vegetable oils and ghee is spread over rice when meals are cooked on special occasions. Curry leaves, mustard and peppercorns are the main ingredients in every south Indian dish.

Let’s talk about the various culinary schools of South India:

Andhra: Food from Andhra is mostly vegetarian but in the coastal areas of the state, you would get to taste a variety of seafood. Prawns and fish are fried in coconut oil and ground pepper is used to flavour the dish. Again, Andhra food is usually served with rice. Rice and Sāmbhar along with other lentil preparations, steamed vegetables that are flavoured with coconut oil are all a part of the Andhra culinary school. Pakodas and vadas are served for snack. They taste even more delicious when they are dipped in Sāmbhar. One can also try the payasam or the exotic Hyderabadi Sheer Khurma for dessert. Andhra cuisine will definitely take you heart away!

Karnataka: On a visit to the state of Karnataka? Then you would surely find a typical Kannad meal served to you that would include very specific dishes and in a definite order. And the surprising part! You start your meal with a dessert! Then come some soup-like dishes as majjige huli, Kootu, saaru etc. and these are eaten with rice. The raita comes next and then the Bonda is served. Finally, the meal is ended by serving a bowl of curd rice. For sweets, try the famous Mysore Pak, Pedha or Chiroti!

Hyderabad: The fancy Nizams and the even fancier and amazingly delicious cuisine from Hyderabad. The cuisine from Hyderabad is a combination of techniques of the Muslim rulers and the vibrant spices and ingredients from the local Hindu people. It tastes sour and sweet and everyone who tries it returns to Hyderabad for some more. It is one of India’s most exotic and finest cuisines and people from all across the globe love to savour their tatste buds with the Hyderabadi Biryani.

Tamil Nadu: Cuisine from Tamil Nadu is popularly called ‘Chettichand Cuisine’. If you think that its tastes similar to the simple, bland cuisine of the traditional Tamil Brahmins, then you are definitely mistaken, because Chettichand cuisine is one the oiliest and the most aromatic food in the country. Though, Chetiars are popular for their yummy vegetarian meals, their preparations also include a variety of other items like meat, fish etc. Since I already mentioned that its one of the “oiliest “cuisine, the use of oil is extremely liberal while cooking these dishes and have a large amount of bay leaves, cinnamon and red chillies in them. Some popular dishes are veruval which is a dish fried in spices and onions, poriyal is a curry and kuzambu is a dish which has ingredients that are stewed in gravy of spices and coconut. And where there is oil and spice, can pickles be far behind? So you will find that a variety of pickles and pappads and dry snacks are a part of Tamil Cuisine too. Murukkus are small spiral shaped snack fried out of rice dough. Other small snacks include thattai, masala vada, etc.

Kerala: Kerala is popular for its pancakes rice cakes that are steamed. Kerala is a state which home to various religious communities and this is a reason behind the repertoire of dishes one finds when Kerala cuisine is mentioned. For the Muslims, Biryani is a must. This flavoured Biryani is made of mutton and fish.

In districts like Kottayam and Pala, which are largely inhabited by Christians, a dish called ‘ishtew’ with appam is permanent dish that one finds in every marriage reception. There are fermented beverages which form a part of the Kerala cuisine. Kallu and patta charayam are one of these.

July 7, 2014
Delicious Chicken Recipes

Indian chicken dishes are known and famous world over for mouthwatering tandoori varieties, tikkas, curries and gravies. Pakoras and chicken tikkas are served as starters. One of the most loved meats in India, chicken cooked in fiery desi flavors is a treat for the senses. Breathe in the aroma of traditional rustic spices – a sprinkle of cinnamon, the spark of garam masala and the heat of the Kashmiri chillies. Chicken a very popular meat in India. Most of the people are fond of chicken, they love chicken, they eat chicken and even if challenged they can eat chicken daily. Some of India’s most popular chicken dishes are given below. Let’s have a look and make delicious chicken dishes on your known and enjoy with your family.

PEANUTS NOODLES WITH CHICKEN-

Ingredients-

1/3 cup natural-style peanut butter, 1/2 teaspoon Asian chili sauce, 1/2 cup chopped fresh cilantro, 8 ounces fettuccine, 2 cups thinly sliced red bell pepper, 2 garlic cloves, minced, 2/3 cup water, 1/3 cup hoisin sauce, 1 tablespoon seasoned rice wine vinegar, 1/2 cup chopped green onions, 2 cups chopped roasted skinless, boneless chicken breasts, 1 teaspoon dark sesame oil, 1 tablespoon minced fresh ginger, 1/3 cup natural-style peanut butter.

Recipe- Pasta is cooked according to the package directions, omitting salt and fat. Combine bell peppers and chicken in a colander. Drain the pasta over chicken mixture and let it stand for 5 minutes. Heat oil in a small saucepan over medium-high heat, then add garlic and ginger. Cook for 1 minute, stir the mixture frequently, and add water and next 4 ingredients (through chili sauce). Cook for 1 minute or until thoroughly heated, stirring with a whisk. Combine the pasta mixture and sauce in a large bowl, then toss to coat. Stir in cilantro and onions.

ITALIAN CHICKEN-

Ingredients-

1 cup sliced green bell pepper, 1/2 lbs. boneless and skinless chicken breasts, 1 pack of Roasting Bag & Seasoning Blend for Chicken – Garlic Parmesan & Italian Herb, 1 cup sliced yellow onion.

Recipe- Preheat the oven to 350degree. Now place the vegetables and chicken inside the bag, then sprinkle seasoning blend over vegetables and chicken. Twist the bag to close it tightly, then secure with blue tie about 2-3 inches below opening. Turn the bag gently in order to spread seasoning blend over vegetables and chicken. Now lay the bag flat in 13*9 inch baking dish and arrange the chicken in single layer. Bake it for 35 minutes. Let stand 5 minutes before opening. Carefully cut the bag, open it and serve your delicious dish.

CHICKEN SHAKUTI-

Ingredients-

1 Medium sized Chicken, 6 Red Kashmiri Chillies, 1/2 teaspoon Sesamee Seeds, 1 teaspoon jeera, 8 Peppercorns, 1 teaspoon Saunf, 1/2 Coconut scraped, 1/2 Onion sliced, Salt To taste, 3 tablespoons Ghee, 1 tablespoon Corriander Seeds, 2 teaspoons Cloves, 1/4 teaspoon Methi Seeds, 1 tablespoon Khus Khus, 1 teaspoon Turmeric powder, 5 Flakes of Garlic, 2 tablespoons Tamarind pulp.

Recipe- Cut the chicken in large chunks of about 3 inch pieces and then apply some salt and set aside. Put in 1 tablespoon of ghee in a frying pan and fry the red chillies and all the dry spices till toasty and then add the garlic, the coconut and the onions fry for a little bit and then grind all the ingredients in a blender till you get a fine paste. Heat 2 tablespoons of ghee in a thick bottomed pot and then add the ground masala and fry well. Add in the chicken, mix well with the masala and put 1 cup of water into it till a thick gravy consistency. Now add some salt for better taste. Bring it to a boil then cover and cook till chicken is fully cooked. Lastly add the tamarind pulp and serve it hot with white rice and enjoy with your family.

BUTTER CHICKEN-

Ingredients-

1 kg boneless chicken skin removed, Salt to taste, 6 cloves, 1 stick of cinnamon, 8-10 almonds, 1 cup fresh yoghurt, 2 onions chopped, 1 tsp ginger paste, 1 tsp cumin powder, Juice of 1 lime, 1 tsp red chili powder, 8-10 peppercorns, 2 bay leaves, Seeds from 3-4 pods of cardamom, 3 tablespoons vegetable/canola/sunflower cooking oil, 2 tsps garlic paste, 2 tsps coriander powder, 1/4 tsp turmeric powder, 1/2 litre chicken stock, 3 tbsps unmelted soft butter, Coriander leaves to garnish, 400g of chopped tomatoes, ground into a smooth paste in a food processor, 2 tbsps kasuri methi.

Recipe- Mix the lime juice, chicken, salt and red chili powder in a large, non-metallic bowl. Then cover and allow to marinate for 1 hour. Heat a flat pan on medium heat and gently roast the peppercorns, cloves, cinnamon, bay leaves and almonds till they are darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder. Now mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate this for another hour. Heat the oil in a deep pan on medium heat. When it gets hot, add the onions into it and fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute. Add only the chicken from the chicken-spice mix and fry till sealed. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken. Cook till the chicken is tender and the gravy is reduced to half its original volume. Melt the butter in another small pan and then pour it over the chicken. Your dish is ready.

July 7, 2014
PROS AND CONS OF ONLINE GROCERY SHOPPING

Almost everybody has computers or if not then mobiles make sure they do have internet access. Gone are the days when we used to stay in the crowd outside the mall or shops having 50% sale on the items. Malls have become more like a hangout spot and there is little countable stuff that you can’t shop for online. For the internet savvy generation of ours we don’t prefer to sweat much for shopping households and clothing. Just be on the mailing list of thee online shopping websites and they’ll make sure you’re notified about any clearance sale or end of season discounts on the items available. From furniture to nail lacquer almost everything is covered under the online shopping but when it comes to groceries and staples, is online shopping reliable option? Let’s look upon some of the PROS and CONS of online grocery shopping.

PROS

NO MORE QUEUING UP!

They are becoming increasingly popular option of shopping, especially in urban centers and metropolitan cities. Why? Because we all somewhere hate the rush in the grocery shops, the limited sale or discounted items and waiting in long lines for checkout. These websites offer discounts and reward points and deliver as per the convenience of the customer.

INDULGE IN VARIETY!

Additionally apart from providing the convenience of sitting at home and shopping, online grocery shopping offers products available from different brands and in various quantities.
One can opt for organic or hybrid vegetables and in staples different brands are available to choose for like from fancy expensive brands to homemade/cooked ones.

ROUND THE CLOCK SERVICE!

You can shop anytime in 24 hours, start the computer, visit the website, select items, choose the desired delivery time and you’re all set. No more visiting fish market every Sunday when you can just order from your computer where selection varies from local to exquisite seafood delivered at your home. The door to door delivery system also makes sure customers get their groceries at the desired time slot too. So, if u work or by any chance not at your home at the delivery time, you can always reschedule the delivery.

THE END OF OVERSPEND!

Websites keep a sidetrack of total cart cost which helps customer to prevent overspending too much. Admittedly, we all have a list ready when we enter the store and checkout with spending double the preset budget. They also seasonally introduce discount, offers and combo packs by which you can buy more, saving more.

TIME SAVED!

The online shopping websites offer you different features, one of which is “Smart Buy”. Here, you can save up your frequently bought groceries and staples which save up time for the next purchase. So, it doesn’t require all that effort to put the items you often buy browsing different categories in the website.

FOR THAT LAST SECOND RUSH!

Online shopping for staples is lifesaver for the last moment panics! Forgot about the dinner plan or wasn’t able to prepare any sweets for the special occasion and no time to visit a store and buy all of it? Buy it online and get it delivered on your doorstep!

NOT SATISFIED WITH THE SERVICE?

Almost every website covers Returns and refunds procedure totally hassle-free! If not in cash, there are now features like “E-wallet” which stores your refunded amount to be used for future transactions on the websites.

CONS

Now, highlighting some of the problems with the obvious convenience of online shopping of groceries and essentials:

FOR THE SHOPAHOLICS!

Come on, we all can admit that buying an item from a store still have that personal attention paid to the merchandise and attached reliability than getting it delivered on the doorstep.

FOR THAT CUSTOMIZED QUALITY CHECK

When we buy groceries especially fruits, and that considering buying from “mandi’s” we have the privilege of tasting a bite or two for the “Quality check”. This is pretty much missed in online shopping where either the user or the websites rating can be trusted and we have to be either satisfied with quality or return it every time.

FOR THE ONLINE PAYMENT PITFALL

Though there is a clear advantage to have the convenience of payment transactions online, it cannot always be relied upon. If not fraud then the technical errors may sometime lead to deduction of amount from the account without the completion of transaction.

CAREFUL OF THE COST COVER UP!

As mentioned above, websites offer discounts and money saver combo packs which make the shopping much less costlier but in some cases this is made up through shipping charges or the minimum cart value for delivery services.

CHECK FOR RETURN AND REFUND POLICIES!

If the website you’re shopping on doesn’t cover all the items under return or refund policies then it would be difficult to get reimbursement for the items. Website’s customer care service also defines what quality of service they would be providing you.

Online shopping is so convenient that we can access it not only from the computers but also from your own Smartphone! So, if we keep some points in check we could save ourselves the sweat from carrying 3 kilo grocery bag all up to the 4^th floor and enjoy the benefit of getting the chores done by some clicks! Happy Shopping!

July 7, 2014
Food Walk – Part I

Photo Walk.

Sure.

But how many of you have heard of “FOOD WALK”?

Food Walk (definition):

You walk. You go places. You try out different delicacies. You eat, eat and eat.

Your knowledge of food increases tenfold. Your waist-line – not so much, since you are literally walking the whole way and that makes up for all the calories you intake.

Going around the city with my friends from college, I have learnt a great deal about my Kolkata and its food culture. We, more often, hit the old cabins of the yesteryears than the posh Park Street restaurants – because, well, we are students at the end of the day with just enough cash for our endeavors.

One of the very first places we went to was Das Cabin, situated in Gariahat. We googled it’s speciality : Moghlai , Kosha Mangsho( Spiced Chicken/Mutton) with Roti and Kobiraji. And the foodies that we are, we ordered all three. The prices were quite reasonable and the food was impeccable. The Moghlai was small and soft with a considerable amount of filling. I would have to say I have had better – in South Pole, to be precise, which is also in Gariahat(Note: South Pole serves Moghlai only after 3 p.m.). The Kosha Mangsho was delicious and can give good competition to the one in the famous Golabari in Shyambazar. And the Kabiraji – o the kabiraji! – was crisp, made with the right amount of spice in the patty and with each bite, you could literally hear the angels sing.

A try-at-home recipe –

Fish Kobiraji

Ingredients: 10 bhetki fillets, ½ tsp mustard powder, ½ tsp black pepper powder, 1 tsp red chili powder, 1 tsp coriander and mint leaves (chopped), 10 Eggs, 2 tbsp cornflour, 2 tsp Breadcrumbs (optional), Juice of one lemon, Salt

Direction: Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minutes. Mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each side of the fillets evenly and refrigerate it for another 20 minutes. Beat the eggs and mix the cornflour, breadcrumbs with salt. Heat some oil in a pan and add two tablespoons of egg mixture. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done. Serve hot with kasundi (Bengali mustard sauce) and salad.

Another day, we decided to walk from Presidency University to New Market, from there to Sudder Street and thereby, in the end, landing up in Park Street. If you walk to the right of Presidency University, a little near College Square, you will find a tiny old cabin reminiscing its old world charms. Favourite Cabin is a cabin which has tales etched in all its nooks and corners; oft frequented by the older generation, it felt amazing to sit there, the only people below 55, sipping 3-rupees-milk-tea, biting into crunchy Cream Roll and observing the theatric conversations buzzing around us.

Sudder Street, however shady it may be, has quite a few good food places – Blue Sky Café and Spanish Café being the most popular ones. I’m yet to visit Blue Sky Café but having chanced upon Spanish Café, I got to say it serves reasonably priced and yummilicious food. Their Café Bombon is a must-have! The Chocolate Pancake is simply a piece of ambrosia. The Mint Tea is refreshing – the way you feel when you hear Richard Stoltzman’s The Maid With Flaxen Hair. In short, you absolutely must try them!

Here are the home-made alternatives –

Chocolate Pancake

Ingredients: 1 cup refined flour (maida), 3 tbsp chocolate grated, 1/3 cup cocoa powder, ½ tsp soda, 1 cup Milk, 2 tbsp butter melted, 1 egg, ¼ cup sugar, ½ tsp salt, Castor sugar (to sprinkle)

Direction: Sieve together flour, baking soda, cocoa powder into a bowl. Add milk, melted butter, egg, sugar, salt and mix well. Heat the skillet and pour a ladleful of batter on the skillet and cook on both sides until brown. Serve hot sprinkled with caster sugar and grated chocolate on top.

Mint Tea

Ingredients: 2 tbsp fresh mint leaves (pudina), 2 tea bags or 2 tsp tea leaves, 2 and half cups of water (each cup being equal to 250 ml), milk, sugar (as per taste)

Direction: Wash the mint leaves in water. In a tea pan or tea maker, add water. Add the mint leaves. Boil the water for 3-4 minutes till the flavors and aroma of the mint starts infusing in the water. The water will start becoming green. Let the quantity of green color in the water increase considerably. Add the tea leaves. Add sugar. Add milk and let the tea come to a boil. Serve the mint tea with light tea-time biscuits. If using tea bags, then put off the burner. In the hot water, dip the tea bags for 2-3 mins. Add sugar and hot milk. Stir and serve.

(To be continued)

July 7, 2014