Category: Food

Maltese Cuisine – The Streets

” Food is the beginning of wisdom. The first condition of putting any thing into your head and heart, is to put something into your stomach.”-

– Ludwig Feuerbach

It is something you can’t resist.You NEED it.Maybe the models with a 69 cms waist don’t need it but , whatever! Food is everyone’s need and for people like me , well , its our crack!Food has had the likes of Bobby Chin, David Rocco ,Gordon Ramsay and Nigella Lawson on its fingertips.And good food is anyone’s getaway.

So in this article , let me take you through the rocky limestone mountains, the narrow cobblestone streets,into the kitchens where all the women work and cook together like it’s cake walk ( I must warn the non-foodies that cooking is an art .Your mom must have made you realize that times uncountable….so BEWARE! :P). A place with its eclectic mix of cuisine.Lets dive into the fine culinary culture of Malta.

Many civilizations have occupied the Maltese Islands over the centuries. Located in the relatively narrow straits that separate Sicily and the coast of North Africa, Malta is of great strategic importance, and the islands have changed hands many times throughout recorded history. The United Kingdom gained control of Malta in the early 19th century, making it a British colony.The food was no exception.And so, the vast repertoire of dishes which would be considered as making up the traditional Maltese cuisine are infused with a complex history of colonialism, trade links, and multi-cultural influence.

Maltese cuisine does share some ingredients with the other Mediterranean countries like pasta, tomatoes, olive oil, fish, garlic, rice etc. but it has also enriched the food with its rich, regional diversity and left its mark on several dishes.

If you want to try the local cuisine you can very well do that in any village bar. A fine Maltese vintage wine with `gbejnet ( sheep cheeses) , a dish of olives, zalzett (coriander flavoured sausage) with Maltese crackers known as galleti and some bigilla ( bean plate) ladled with Maltese bread and olive oil is bound to make your summer days a little more tasty, a little more yummy! 😀

As for the cold days, just grab a cup of coffee or a glass of wine with hot pastizzi (savoury ricotta filled pastries)!!! And who doesn’t love ricotta!? <3<3

If you are planning a day out at the beach, do not forget to try the hobs biz-zejt, a snack made from a thick slice of crusty Maltese bread rubbed with juicy tomatoes and topped with some fresh mint, onion, sheep’s cheese and anchovies all doused with a good amount of green olive oil.

In the mild, humid winter , restaurants with outdoor seatings bring on bowls of golden minestra which is a thick vegetable soup served with Maltese bread and oil. Fish is a consistent aspect of the Maltese cuisine and the aljotta, a delectable garlicky fish soup is savoured by many.Depending on the season, you can see spnotta (bass), trill (red mullet) and cerna (grouper).

With the globalization, the culinary tradition of a place tends to decline but Malta seems to hold onto it’s roots strongly. Nationally, the Maltese celebrate the Imnarja, a harvest festival held in June during the Feast of Saint Peter and Saint Paul, and the Regatta on September 8, which celebrates Malta’s victory over the Turks during the Great Siege of 1565 and Malta’s resistance to Axis bombing during World War II. However, the largest celebration in Malta occurs in mid-February during the festival of Carnival.This calls for summer villages producing street foods.The take- away restaurants too, offer sweet foods like imqaret (date pastries) and Qubbajt (nougat) which you can enjoy along with the fireworks and processions of the Carnival.

The Ross fil-forn ( baked rice), imqarrun ( baked Macaroni) or timpana ( a special rich pasta baked in a pastry case) followed by rabbit or meat dishes with potatoes and vegetables are a favourite when it comes to special family meals.And the special occasions also call for desserts!Easter sees the production of Figolli which are almond stuffed pastry figures and during Christmas qaghaq tal-ghasel (honey rings) are famous. But if the occasion is none of the above, then a simple Cassata ( ricotta filled sponge with marzipan), Sicilian-style, semi-freddo desserts, Helwa tat-tork (sugary mix of crushed and whole almond) or some Kannoli (ricotta filled with fried pastries) is perfect with cup of coffee or without coffee also!Its dessert after all!! 😀

Malta may not be as celebrated like its neighbours for wine production but Maltese vintages are anything but spectacular. The international grape varieties grown on the Islands include Cabernet Sauvignon, Merlot, Syrah, Grenache, Sauvignon Blanc, Chardonnay, Carignan, Chenin Blanc and Moscato.The indigenous varieties are Gellewaza and Ghirghentina that produce some excellent wines of distinctive body and flavor.

So, if you are ever in Malta, I can promise you that you won’t be let down by the food, the picturesque palaces and cathedrals, public squares, or the people. When you sit in front of a baroque castle, chumping away at a zalzett and watching the sunset , you make a memory and one that you definitely do not want to forget.

June 26, 2014
JEEZ! Chinese
Familiar with fried rice, spring rolls and Manchurian?

Thanks to the Chinese for blessing us with such an appetizing cuisine. Unlike the Italian and French cuisines, Chinese cuisine is less sophisticated has far more outreach to the general population around the world. No wonder it’s ranked among the best cuisines the world.But sadly, noodles bears the overused symbolism of Chinese in food, like Butter chicken and Naan to the Indian cuisine.

History of Chinese cuisine dates back to thousands of years and has encountered change at every level from time to time. People in china are especially particular about their food and hence they have eight culinary traditions namely, ANHUI, CANTONESE, FUJIAN, HUNAN, JIANGSU, SHANDONG, SZECHUAN and ZHEJIANG cuisines. The prominence of this cuisine had taken it out past the national boundaries to countries like Singapore, Malaysia, Indonesia, India and America who have incorporated their native flavors to the cuisine.

Let’s learn more about it in particular, Staples in Chinese cuisine involve rice, noodles, vegetables, sauces and seasonings. It doesn’t include much of Dairy products but the same is subtly compensated by variety of seafood, poultry and meat. Corn, millet, cabbage, sweet potato and tofu are eaten the most under vegetables and cereals categories. It is said that that when in past famines were frequented much, it posed a threat to the food supply for general population. At that time rice became an important part of every meal as it was available in plentiful and was observed to go well with both vegetables and meat based on what was available. This gave rice a revered position in their platter which is cherished still the same. And yes! It is traditional for them to use chopsticks and soup spoons for every meal.So now that we had familiarized ourselves to the cuisine, moving towards more exciting part let’s regard some really delectable must have dishes. Shall we?
1. PEKING DUCK
Peking duck is a duck dish originated from Beijing and cooked from the imperial era is now considered a national dish. Relished for the thin and crisp duck skin, the dish is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. After cooking, dish is served in three steps: skin dipped in garlic and sugar sauce, meat served with steamed pancakes, sweet bean sauce and spring onions. The rest and vegetables is either eaten separately or mixed with the broth which customers often takeaway.
1. KUNG PAO CHICKEN
Next on the list is the very delicious Kung Pao chicken, categorized under Szechuan cuisine originated primarily from the south-western parts of China. Known for its spicy twist, dish is made up of chicken, peanuts, vegetables and chili peppers. The original version of Kung Pao chicken involves marinating diced chicken and stir frying it with vegetables and peanuts. In vegetables, chili peppers and Sichuan peppercorns are important components. While preparing, peanuts or cashew nuts are deep fried in the wok first till they are golden brown and afterwards rest of the ingredients are added. In the westernized versions of Kung Pao chicken instead of marinated diced chicken, beef, pork or seafood are often substituted which is then cooked by adding orange or orange juice with ginger, garlic and corn starch. The dish is garnished with roasted peanuts or cashew nuts.
1. CHOWMEIN
Now who wouldn’t know this? Very well relished by everyone, it literally means “stir-fried” noodles”. Though there are many regional variations to it, it’s basically they are prepared in two ways: 1. Steamed and 2. Crisp. The Steamed chowmein has long and rounded noodles with softer texture than crispy chowmein, which has fried and flat noodles and is crisper and drier in texture.

The popularity of chowmein is so widespread that it has more than 5 varieties collaborating with respective regional cuisines all over the world. There are still differences except the basic texture of noodles between crispy and steamed noodles. Like crispy noodles May or may not contained any vegetables or and be simply strained and stir fried, while steamed chowmein usually carrots, onions or celery, cabbage and sprouts.

The former is served with thick brown sauce while the other is topped with soy sauce. Chowmein can be custom incorporated into Frankies, burgers or you can add chicken or egg to increase the nutrient value of this delight.
1. WANTONS
Dumpling! Yes, wantons are a common addition to soups in Chinese cuisine. The dough is prepared by using flour, water, egg (as per preference) and salt which is then made into small wrappers filled with meat or shrimp or steamed vegetables seasoned with spices, garlic and green onions. The shapes are made as per desire but most versatile shape is right triangle, made by folding the wrapper in half by pulling two diagonally opposite corners.

Relished by boiling and serving them in soups, wantons are also preferred deep fried, like other Chinese dishes it also has various regional variations. Basically the differences lie between the shapes and the filling inside the wantons. If not comfortable with sweating to cook, the pre cooked versions of wantons are available in the market. Enjoy the delicacy with Hoisin or garlic sauce.
1. POPULAR INDO-CHINESE ENTREES
Now talking about what we plate after collaborating with Chinese cuisine, we actually have plenty from appetizers to desserts. One of the most popular appetizers is momos apart from apart from spring rolls and soups.Popular entrees include chilli and Manchurian dishes which is often cooked with either chicken for non vegetarian foodies and is mostly substituted by paneer and other vegetables like cauliflower and baby corns for Vegetarians.

All this and more delicacies are there to explore in this cuisine, which is ever evolving and still have roots to the Chinese tradition. So, explore into the finesse of Chinese.
June 24, 2014
Delhi’s Street Food

There are many cities in the world which are famous for their street food and without a doubt Delhi finds a place in that list. Delhi is not only the capital of India but also a place which has rich heritage and history behind it. Although Delhi is full of high end restaurants and hotels which provide excellent food and ambience, Delhi’s street foods have their own separate name and reputation. These street foods are famous for being delicious and exquisite. And so people are crazy towards these street foods. The best things about the Delhi’s street foods is that they are not only fabulous in taste but are also very much pocket friendly and so everybody can afford it. Further there are numerous options available so people can select the dish as per their choice. Once you taste the dishes which are sold here, you will surely not be able to stop yourself from going back to the same place again and enjoy these appetizing dishes. This article is dedicated to all those people who are very much passionate about trying new, delicious food items in Delhi.

Dilli Haat:

Everybody knows Dilli Haat as a place which is perfect for window shopping and so it is one of such places where the people love to visit. Dilli Haat is also known for the wide range of street food stalls selling the delicious dishes. You can find all type of Indian foods be it a North Indian cuisine or South Indian cuisine. There are also specific shops selling the food items from a particular state. For a person who loves to try new dishes, Dilli Haat is the perfect destination as they will find numerous options in one location.

Connaught Place:

Connaught Place is located into the heart of Delhi and it is one such place where the people living here love to visit. It is because this place not only has shops of almost all brands but also famous food chains, restaurants, clubs, five star hotels and street food stalls which are open till late night. The famous food items here are Mutton Samosa, wide range of chicken, mutton and fish dishes, vegetarian and non-vegetarian rolls, Rasqulla, Chole Bhature, Biryani and many more. You will certainly enjoy shopping here and when you will get hungry you will have enormous choice to choose from.

Chandni Chowk:

Chandni Chowk is one of the oldest areas in Delhi and is often crowded with people coming here for shopping and offering prayers at the Jama Masjid. But without a doubt, the wide variety of street food which you can get in Chandni Chowk is simply unmatchable. You may be a vegetarian or a non-vegetarian; this place will surely make you happy with its exquisite dishes. You can visit the Karim’s if you love eating chicken and muttons. Else if you are a vegetarian, then you can simply walk into the Paranthe Wali Gali and get a taste of the delicious paranthas which are sold here from generations. Further you will also find Jalebi, Kachori, Dahi Bhalle, different types of Chatt, Lassi and Pakodas which will surely make you fall in love with them.

Khan Market:

Khan Market is one of the high end shopping markets in Delhi but the food items that are available here are very much pocket friendly and people simply love them. From noon till late mid night you will find variety of Chinese and Indian foods in various stalls. So the people living nearby Khan Market often pay visit in evening to taste the mouth-watering dishes that are sold here. Momos, Chilly Potatos, Soups, Corn and Chatt are the famous dishes in this place.

Pandara Road:

Pandara Road is another excellent place in Delhi where you will find delicious street foods. If you are a person who likes to eat spicy food, then this is the place you should visit. The Punjabi and the North Indian cuisines available in this place are simply amazing and eating here will surely be a delightful experience for you. Both for the non-vegetarians and the vegetarians there are tremendous options available and you will certainly not be disappointed with the food here. If you love Punjabi dishes then Pandara Road is the place you should visit as it has almost every dish which is made in Punjab and their preparation is so healthy and spicy that you will certainly feel like coming back to this place again.

Nehru Place:

Though out the day you will find Nehru Place filled with people as it is one of the biggest electronics market in India. But apart from the computer and electronic shops here, you will also find numerous food corners there. Again the Punjabi food is the most famous here. But then you can also find the food stalls offering the fast foods, continental and north Indian cuisines. The best thing about the food sold here is that they are delicious and healthy to eat. One simply gets a much desired relief after eating in the food stalls here.

June 24, 2014
Indian Cuisine

The moment we Indians hear the word food our mind gets filled with hundreds of pictures of herbs, spices, dishes, sweets and what not. In India its not just about eating to live in fact it’s the other way round that is living to eat. When our moms cook food for us it is not just about taste but also her love served in the form of food. All of us have seen the serene look on our mothers’ face after we eat what she cooks for us. Any person would trade the world for it.

Coming back to Indian cuisine, which is in itself a very vast topic to be discussed because India is a land of many religions and cultures and people belonging to different cultures have different taste pallet. Each state in India has some or the other kind of food that is exclusive to that state. In fact some states are known by the food served there. Bihar is known for its traditional dish “litti chokha”, west Bengal for fish and rice, Rajasthan for “daal-baati” and Punjab for “sarson ka saag.” There is a great deal of diversity in flavors in each of these dishes.

Ingredients used in Indian cuisine are a great way to understand the distinction between various kinds of food cooked in India. While most of the dishes are cooked in vegetable oil, peanut oil is famous in northern and western India, mustard oil in eastern India and coconut oil in south India. Each culinary region also has a distinct blend of spice mix; also known as garam masala and it varies for individual chefs. Use of curry leaves and mustard seeds in very typical of Gujarati and south Indian dishes. Also Kashmiri desserts are seasoned with cardamom, saffron and rose petals.

Cuisine across India is a result of variation in the local culture and geographical location. It also depends on seasons as those fruits and vegetables are eaten which are ripe. First of all we would talk about Delhi, the capital of India, which is also the birthplace of mughlai cuisine. Delhi since ages has been known for its street food. Delhi has people from all parts of India and thus the cuisine in Delhi is an amalgamation of different Indian cuisines modified in unique ways. Western food items also influence the cuisine in Delhi.

The food in Punjab is for those who are strong hearted. It is very rich in flavors and has a liberal dose of ghee and spices. They also use a lot of milk and milk butter and no meal is complete without buttermilk. Mainly people in Punjab are wheat eaters and relish eating paranthas and maize roti. The ubiquitous tandoori chicken is a favorite of all non-vegetarian eaters.

The cuisine of Uttar Pradesh is very diverse and has absorbed and adapted a lot of cuisines to make wonderful dishes. The people of Uttar Pradesh love to eat but they also like to cook and to feed other people. As people they are extremely warm and for them the ultimate form of hospitality is to serve their guests with food until they beg for mercy. They have a wide variety of vegetarian dishes and divine desserts.

Unlike any other cuisine, Gujarati cuisine is strictly vegetarian. The difference lies in the unusual blending of sweet and salt into a harmonious whole. Gujarati food has remained more or less the same since ages. The most well known Gujarati dishes are “khaman dhokla”, “paunk”, “undhyoo” and “shrikhand.”

Goan cuisine is a combination of Konkani and Portuguese food styles.This culinary amalgamation and adaptation has resulted in fiery coconut based curries and stews using pork and beef and rich cakes and pastries. It also offers an interesting range of red and white wine.

Feni is a local cashew fruit or coconut brew that hits all the right spots in our taste buds. For people who are less adventurous, there is refreshing coconut water drunk straight from the tender green coconut.

Bengali food consists of a lot of fish, lentils and rice. Usually their breakfast consists of milk and rice flakes eaten with jaggery. Lunch and dinner are mostly elaborate affairs. The first course is rice and daal with vegetables, pickled mangoes and fresh salad. It is followed by rice and meat. Bengalis are great fish eaters. The “hilsa” fish is a specialty when cooked in mustard sauce.

Bengalis love sweets. A vast array of milk based “mithai” has originated in Bengal. The light and spongy Rosogulla and the mouth-watering Sandesh, which are the specialties in Bengali sweets, are available all over India, but nowhere do they taste as they do in Kolkata.

The food of Tamil Nadu is what is known as “south Indian cuisine” everywhere else in the country. All meals center on a base of rice or semolina preparation like idli, dosa and vada. Eaten alongside is the sambar, sour hot dal with vegetables.

The drink of choice throughout the state is coffee. It is grown in the plantations in the Nilgiri Hills. The coffee is brewed with great care and filtered such that it is guaranteed to deliver the right taste of caffeine with a flavorful punch.

Just like the culture in India, the food in India has also been influenced by various civilizations, which have contributed a fair share in its overall development and the present form of food that we eat.

June 24, 2014
Yummy Chocolate Recipes For This Summer!
As Charles M. Schulz once said, ‘all you need is love. But a little chocolate now and then doesn’t hurt.’ Chocolates make you happy. Eating a chocolate makes your brainssecrete those ‘feel good’ endorphins. Dark chocolates contain chemicals that protect you from cancer and other diseases. The caffeine content in dark chocolate makes you feel alive. Did you know that eating chocolates widens up your arteries and fosters a healthy blood flow that prevents plague from building up in your arteries and blocking them.Chocolates are rich in phenolic, the same protein found in wine. The protein helps lower the risk of heart diseases and prevent clot like substances from clogging the arteries. Research provides that candy eaters live almost an year more than those who abstrain. Also, chocolate melts at 97 degrees Celsius which is just below your body temperature. It melts in your mouth and leaves you wanting for more all the time.

So true, isn’t it? We all crave for chocolates, don’t we? From chocolate cakes, to chocolate ice-creams to chocolate biscuits and what not! Its rich, it’s creamy and amazingly delicious.

So this time, I bring to you, some of the yummiest chocolate recipes for the summer:
- Black-Forest Vanilla Cake (and yes, with the cherry on the top of course!)
A delicious black-forest cake with vanilla ice-cream sand-witched between chocolate sponge is a must eat this summer. So how do you try and bake it?

Here’s the recipe:

All that you need: A 70mm diameter chocolate sponge cake, 2tbs sugar, 1 tbs rum, ½ glass of water, 2 cups of whipped cream, ½ cup dark chocolate chips, 3 canned cherries which should be cut into half, 2 ½ cups of vanilla ice-cream, 5 tbs chopped cherries, 7 tbs grated chocolate.

All set with the ingredients?

So here’s how you prepare it:
- Firstly, you need to cut the cake into 4 parts.
- The bottom layer of the serving plate should be sprinkled with ½ soaking syrup.
- Now, on this soaked layer of sponge, spread 1 ½ cup of ice-cream.
- Top this layer with 3tbs cherries and 4 tbs chocolate.
- Now, another layer of sponge should be placed on this.
- Sprinkle some more soaking syrup on this sponge layer.
- Arrange the remaining cup of ice-cream on this layer.
- Top it with remaining cherries and chocolate.
- Sprinkle the remaining soaking syrup.
- Top the cake with whipped cream
- And finally, garnish the cake with cheese and grated chocolate.
- Freeze till the cake becomes firm.
Your delicious Black-Forest Vanilla Cake is ready to be served!
- Chocó-Almond Cupcake: Its small, it’s petite, but it’s definitely a treat for your taste buds. This is definitely going to be an unforgettable experience one you get to taste this luxurious combination of almonds and Chocó. The frosting of Almond and chocolate make this cupcake taste very different from the others. A chocolate ice-cream cake. (And again, with the cherry on the top!)
Here’s a list of all that you need: 8 chocolate sponge, 7 tbs butter
12 tbsp icing sugar, 6 1/2 tbsp melted chocolate mixed with 1 tbs milk, 4 tbs powdered almonds , 1/2 tsp almond essence, 6 tbs soaked and chopped almonds and
6 cherries.

How to prepare it:
- Put all the butter in a bowl
- Beat it with the help of a spatula.
- Now, add some icing and sugar to it.
- Mix well the powdered chocolate and the almond and put it into the batter.
- Now, the frosting needs to be filled in a piping bag.
- Swirl out whichever shape you would love to see on your little cupcake.
- Garnish them with frosting and almonds and don’t forget to add the cherry on the top.
Your little surprise is ready to be served.
- Chocó-Brownie Milkshake: The perfect summer cooler for you this summer. A totally different kind of a milkshake made from the combination of vanilla ice cream, brownie and milk.
What all do you need: 200 gms of chocolate, 500 ml of milk, 2 tbs vanilla essence, some crush ice cubes, 2 scoops vanilla ice cream.

How to prepare it:
- Combine all the ingredients and churn them. Keep the ice out of the mixture for now.
- Transfer to bowl
- Add ice to it and mix well.
Your milkshake is ready to be served.
- Chocolate Fondue: The super yummy hot mixture of marshmallow, dipping fruit and cake pieces.
What all do you need: 100 gms of milk chocolate, broken into small pieces, 1/3 cup of milk, 1 tbs flour, 4 tbs cocoa powder, 4 to 5 tbs sugar, ½ tbs vanilla essence, 1 tbs butter, 2 tbs brandy, fresh fruit, cake pieces and marshmallows for dipping.

How to prepare it:
1. The butter had to put in a glass bowl and beaten
2. Microwave the batter for 1 ½ minutes
3. Stir twice after every 30 seconds
4. Add milk, Chocó chips, cocoa, cream, sugar, a teacup of water.
5. Stir the batter after 30 seconds.
6. Pour the mixture in a dish.
7. Stir well and add brandy.
And finally, your chocolate fondue is ready to be served.
June 24, 2014
Cherries- sweet and sour
There are over a thousand varieties of cherries existing on our planet. The cherry is a fruit of a single seed and they are in the same family as the peach. It can be characterized by its small round shape and often slightly heart-shaped, this fruit grows in small bunches. Sweet and juicy cherries are included on the board of different varieties. These cherries are cultivated in the Northern Hemisphere in at least twenty different countries. They are tasty antioxidant fruits which grow best in specific climates having their peak season as summer. The seeds of a cherry require some cold to germinate hence they cannot grow in tropical weather. There are many types of cherries, though they can be divided into two basic groups-
- Sweet Cherries- They are characterized by their sweet taste. These cherries are often eaten raw and used in sherbets and ice cream.
- Sour or Tart Cherries- Commonly used to cook or preserve.
BLACK CHERRY-

Black cherry is the largest of the native cherries and the only one of commercial value. It is also called wild black cherry and mountain black cherry. It can be anywhere, because it can grow almost in any soil. Black cherry leaves are dark green on top and light green on bottom. They grow up to five inches long and two inches wide. Black cherry flowers are solitary, white and borne in umbel-like racemes. These cherries are an important source of mast for various types of wildlife. They can be cooked with herbs and spices. These cherries are used as sweetener and thickener and in ice creams, cakes and sauces etc. They contain high amount of nutrients which are important for our body. They also contain anti-oxidants, anthocyanin and melatonin which are significant to lower the risk of stroke and heart attacks.

BING CHERRY-

Bing cherries are extra-large in size and heart shaped with a deep maroon color. They come from the Pacific Northwest and are beloved for their sweet flavor. Studies have shown that they reduces the risk of chronic diseases and metabolic syndrome. Bing cherries are generally consumed raw and sold in the market right after they are harvested. These cherries contains high level of anti-oxidants and are very useful in treating arthritis, gouts and heart diseases. Bing cherries contain antioxidants and other nutrients which helps to relieve inflammation, arthritis pain, prevent cancer and lower blood pressure.

RAINIER CHERRY-

Rainier cherry is also known as white cherry because of its white and creamy flesh. Their skin is yellowish red. It is the sweetest, prettiest and most pampered of all cherries and it as delicate as lucrative. Rainier cherries also have some skin discoloration, slight brown spotting which indicates its high sugar content. These cherries also contain fiber, which is important for a healthy digestive system. It has 22 grams of carbohydrates in a full serving which helps in providing long-term energy. It contains vitamin C which helps to strengthen the immune system and fight off diseases. It also has skin brightening antioxidant.

BROOKS CHERRY-

The brook cherry is relatively new variety of cherries which offers some outstanding qualities. Brooks are actually hybrid between Bing and Rainier. Its most chilling requirement is 400 hrs. Brooks is a large, dark red cherry very similar to Bing.It’s a cherry with sweet taste with a bit of tart bite. Its flesh is firm and crisp with some shades of pink and red. It’s a semi freestone cherry which pollinates with Tulare and Coral.

CHOKE CHERRY-

ChokeCherry is commonly a shrub, and a small tree which grows in North America, with a twisted or crooked trunk and an irregular crown. This wild cherry is a member of rose family. The fruits of chokecherry are true cherries, which contains single seed or stone. They are from 4-9mm in diameter and varies in color from yellow, red to purple-black. The choke cherry wood is used for handles and for decorating basket rims. They also helps in reducing risk of coronary heart diseases, stroke and some cancers. Its roots can be used to make appetite stimulants, medicinal teas for treating coughs, tuberculosis and malaria etc.

HEALTH BENEFITS-

Cherries are an excellent source of magnesium and potassium which helps to protect our body from high blood pressure. Eating cherries can help you lose weight and stay slim. Cherries are source of many vitamins and minerals. Cherries can also help to reduce painful inflammation by decreasing the amount of C reactive protein produced. Cyanidin is a flavonoid which is found in cherries, it helps in keeping cancerous cell from going out of control. Cherries contain vitamin B6, which is crucial for metabolism and converts nutrients into energy. Cherries are also a source of Anthocyanin, an amino acid which protects the cell of body from damaging, aging, and ultraviolet radiations.
June 24, 2014
Rasgulla: The syrupy taste of India
Don’t you people got bored with the same khichdi and daal all the time in your lunch and dinner? Have some change and make your appetite more interesting and delicious..!! Go on and try some desserts, sweets, ice-creams. What can be more yummy and delicious than Rasgulla..! Rasgulla, the name itself can make you salivate. The most historical and yummy Bengali dish is famous all over the country and also spread its taste over neighbouring countries like Nepal, Bhutan, Pakistan and Bangladesh. It is a white spongy variant also popularly known as Rossogolla in Bengal.

It is a syrupy dessert based on cheese (chhena) is popular in the whole nation mainly in West Bengal and Orissa. It is typically served on various occasions and parties. They are white sweet yummy balls which is spongy and rubbery in nature.

Sri Nobin Chandra Das, who is remembered as the father of Rossogolla succeeded in inventing this National Sweet of India in 1868. He is responsible for modifying this recipe of white variant spongy dish all over the nation. He popularised this sweet dish among various sweet-makers and finally canned rasgullas were prepared to gain this popularity outside Kolkata.

This sweet dish not only popular among parties or dinner instead in Puri this is most widely used as an offering to the Goddess Lakshmi as a tradition. There people believed that Jagannath tried to pacify Lakshmi with these rasgullas and that’s why she is offered this as a ‘Bhog’. Due to this tradition scholars perceived this offering as the origin of this dish.

This Bengali sweet doesn’t exist as a single rather several variants exist. Starting with Notun Gurer Rasgulla, which are the most famous seasonal variants with the addition of Fresh Jaggery in it. Then comes Kamola Bhog, which is rich in orange flavour. Originally the rasgullas used to be creamish in colour and less spongy. In Orissa it is very common to embed a piece of cashew or raisin which increases its taste. Conventional Rossogolla, Cream Chop, Sponge Rossogolla, Rajbhog, khasta are another variants that are available in different shapes and sizes. They are generally served to the guest at room temperature but sometimes they are also served them chilled. This is not enough instead hot rasgullas are also famous among Indian household.

Manufacturers of Rasgullas do not generally disclose the recipe of this sweet dish and it seems that its preparation might be difficult. But it is not so. It has an easy and convenient way. Its preparation initially needs the preparation of Chhena balls and syrup.

Ingredients: Flour (2 tspn), milk (1 litre), sugar (200gm), Lemon juice, Water.

Preparation of Chhena balls:
- Initially boil full cream milk and allow it to cool down.
- For separating chhena and water add lemon juice to it.
- After separation, bundle up the content of milk in muslin cloth and keep it for 6-8 hours so that extra water is drained out.
- Now add flour to the Chhena and prepare fine dough.
- From that dough make small balls.
Preparation of Syrup:
- Boil water and add sugar to it.
- After sugar is dissolved then add ½ cup of milk.
- Some un-dissolved particle would float which needs to be separated from it to obtain clear syrup.
- Add Chhena balls to it and boil it along with the addition of water to it in a span of 15 minutes.
Rossogollas is ready and it needs to be cooled now.

How much delicious this sweet dish is depends mainly on its serving size. The size of rasgullas varies greatly but usually small size of 3.5 oz is preferable. The serving size will directly affect nutritional value of this sweet.

Generally a person believes that sweet dish is responsible for various diseases and they tend to avoid sweets. All the wishes of them are marred. But it is just their perceptions and in reality it is highly nutritious dish after taking your lunch or dinner. This delicious sweet consists of 186 calories (153 calories for carbohydrates, 17 calories for fats and 16 for proteins).

In ancient times Rasgullas are served normally at room temperature but now days demands changed and it has led them to be served chilled. They are also served with Ice cream as a dessert to make ice cream rasgullas. In restaurant to add more cream to this dessert it is served with blueberry sauce. It is entitled as Oriya dessert. Sondesh is similar as rasgulla and is another Chhena dish prepared in Bengal. The Chhena balls prepared is also used in Rasmalai which is popular throughout India. In this sweetened milk is mixed instead of syrup. In Creamy chop chhena is sandwiched in the middle of the clotted cream. This dish is served in various occasions such as marriages, parties and it shows the symbol of your high dignity. This is also served as a welcome dish on various festive occasions.

Go on and try it..!!
June 24, 2014
INSTANT ACCHARS: PICK YOUR PICKLE
Growing up in India “Acchars” or the Indian pickle has been a substantial part of my childhood experience. I would see my Mom and Aunts spending considerable time in preparing the vegetables, gathering the spices and making arrangements for their storage for days on end. A very tedious affair indeed!! But the end product makes up for all the trouble caused. Pickles are tangy and immediately add savor to anything they are consumed with, be it- paratha, burger or pancakes.

Pickles are formed by the anaerobic fermentation of vegetables and unripe vegetables in the presence of brine (salt-water) or vinegar. This caused them to dehydrate and thus, discourages the growth of microbes. Moreover, their pH is less than 4.6 which further kills most bacteria. Thus, they can be preserved for months and depending on the recipe, even years!! The vegetables pickled in brine as opposed to vinegar, are known to contain Lactobacillus and are thus, probiotic.

Like mentioned above, making “Acchars” can be a pretty tiring job especially if you are a student or working a 24×7 job. Not anymore. Here are 5 instant Pickle recipes anyone can make. They can be stored for lesser duration as compared to the traditional pickles, but the tang it brings to our food is so worth it!!
1. CARROT PICKLE
Ingredients
1. 10 carrots
2. 1 ½ tbsp crushed mustard
3. 1 ½ tbsp lemon juice
4. 1 ½ tbsp oil
5. Cumin powder
6. Turmeric powder
Method

Wash the carrots and peel them to remove a thin layer of outer covering. Cut the carrots into desired shapes, preferably rectangular. Gather all the ingredients in a bowl and mix them thoroughly. And you are good to go!! Finish this preparation within 2-3 days.
1. GREEN CHILLI PICKLE
Ingredients
1. 1 cup green chilies
2. ¼ tbsp fenugreek seeds
3. ¼ tbsp cumin seeds
4. 1/8 tbsp turmeric powder
5. 1/8 tbsp grounded asafetida
6. 1 tbsp lemon juice
7. 2 tbsp oil
8. ½ tbsp sugar
9. ½ tbsp salt
10. ¼ tbsp amchoor or dried mango powder
Method

Wash green chilies and give them a longitudinal cut right in the middle such that they still remain joined at the end. Put oil in a pan and allow it to heat it till it is ready enough to fry. Add cumin and fenugreek seeds and keep whisking them lightly till they begin to crackle. Add amchoor, asafetida, turmeric powder, salt and chilies and mix them for a few minutes. Finally, add sugar and lemon juice. Mix them properly and turn off the heat.
1. LEMON PICKLE
Ingredients
1. 10 lemons
2. 6 tbsp salt
3. 2 tbsp red chili powder
4. ½ tbsp turmeric
Method

It takes a little longer to prepare this pickle. But it can be stored for months and is extremely easy to make. Cut the lemons into half or make 4 pieces. Gather the lemons in a large bowl and pour all the other ingredients i.e. salt, turmeric and chili powder. Mix the constituents properly. Remember, depending on the climate and temperature of the place, the amount of ingredients has to be adjusted. Put the mixture in a glass-jar and put it daily under sunlight for a week or so. The pickle is considered ready when the lemon loses water and becomes soft. To store it for longer duration, add oil.

4. MANGO PICKLE

Ingredients
1. 1 cup sliced unripe mango
2. 1 tbsp chili powder
3. ½ tbsp salt
4. 1 ½ tbsp mustard oil
5. 1 tbsp cumin seeds roasted
6. ¼ tbsp grounded asafetida
7. ½ tbsp turmeric powder
Method

Mango pickle is arguably the most famous and mouth-tickling pickle there is. Traditionally, it requires a long for the mango “acchar” to get ready. But you need not compromise with taste in your hectic life. So let’s get started. Firstly, take the mango strips in a bowl and add salt. Mix these two ingredients properly and leave them aside for one and a half hour. Once the mangoes lose water, drain the water and collect the mango strips. Put these strips in a large bowl and add all the other ingredients. Mix these thoroughly and your delicious pickle is ready to be served. It can be stored up to 3-4 days when refrigerated.

5. AMLA OR INDIAN GOOSEBERRY PICKLE

Ingredients
1. 10 Amlas
2. 1/8 tbsp Red chili powder
3. 1/8 tbsp asafetida
4. 1/8 tsp fenugreek powder
5. A pinch of turmeric powder
6. Salt-to taste
7. 1 tbsp oil
8. 1/8 tbsp yellow mustard seeds
Method

Boil water in a pan with a pinch of salt. Slowly add Amlas to this boiling mix and let it heat for 5 to 6 minutes. Drain water from the Amlas and allow them to cool for some time. Once they cool down, separate them into their natural wedge shape by cutting and remove the seed in the middle. Heat oil in a pan and add asafetida and mustard seeds. When the seeds begin to crackle, add amla wedges followed by the rest of the ingredients and cook them for 3-4 minutes. Turn off the flame and allow it to cool. Refrigerate for prolonged storage.

Pickles add flavor to your life, they make your food come alive and dance. In our hectic lives, we often compromise with our meals. So the next time, you decide to half-heartedly swallow bread and a sad not-so-tasty vegetable that you prepared, think again!! Just few minutes of your precious time and you can add soul to your snack. so, come on- PICK YOUR PICKLE!!
June 24, 2014
DU Darshan:the foodie trip in North campus

For a student at the Delhi University,especially as a person who belongs to the north campus,the variety of places to eat and hangout are well known.In the continuous debate between the north and south campus about what makes them so special,the eateries and restaurants,juice corners,snacks and momo walas add to the list of specialty at the north campus of DU.After every ten steps you shall find a momo wala or a van serving snacks .

The campus is humongous,and the variety is stunning.From make shift momo shops to proper eateries and restaurants,the foodie treat can never end.there is always something new to try.What is even more pleasing is the inexpensive price rate that the majority of such places offer.So easy on the pocket,every nook and corner of north campus has such foodie pockets and addas for students to fill their tummy and treat their taste buds. In fact its at times a crazy ride to decide which place is it that you wish to eat today.Amazing egg rolls,yummy milkshakes,savory and hot momos with their lip smacking sauce and mayonnaise,pastry and cakes,ice creams and a lot more,you name it and you will find it in north campus.Cuisines of all sorts from all possible origins,to the simple chaat ,pani puri and bhalla paapdi,the munch list here is almost never ending.
The two favorites that my group of friends and I have are the Rock and Wood cafe and Mr.Crust bakery.Starting with the Rock and Wood cafe,a humble cozy place to hangout,this place has the most inexpensive menu that I have ever come across with a very good set of dishes to offer.Famous for its wraps and noodles,worth Rs.60 or Rs.70,it is undoubtedly a treat to the palate,and the bill makes it all the convenient as an option.The egg and chicken wrap here are absolutely scrumptious,even the dough of the wrap is kneaded with egg to provide for the consistent flavor.The chicken is tender and juicy balanced well with the spicey and tangy zing.The paneer wrap is another such treat,with soft chunks of cottage cheese enveloped in savory mix of sauces.Whats more,you can order a tumbler full of Mojito here worth Rs.40 only,to accompany your meal.A cool refreshing glass of Mojito,with mint leaves and lemon garnish ,quenches the most severe of thirsts.

The chicken garlic noodle here is absolutely delicious!the subtle tinge of garlic and juicy slices of chicken with well seasoned Hakka noodles,served generously(the portion is really big) is the ultimate hunger buster.

The plain hakka noodles with honey chilli chicken is the most wondrous combination,and undoubtedly a must try.The honey chilli chicken,a crispy treat indeed with well marinated chicken pieces with a crunchy outer,an the best possible balance of the sweet and the spicey leaves you reeling for more.

The tandoori chicken here was one of my first dishes here,and well it is a really good dish for two,the chicken is well selected and the gravy is creamy and consistent.The egg fried rice is another bowl full of taste and flavor.Other than the above mentioned ,the combo meals here are also a good deal ,with absolute justice done to the taste.A friendly staff ,a comfortable ambiance and yes not to forget,a huge LED television to pamper the cricket fans on evenings,delicious food and inexpensive rates,the rock and wood cafe is a must visit.The next stop for dessert is Mr.Crust bakery,right across the road.Welcome to the mini Charlie’s chocolate factory,entering into the world of pastries,cakes and milkshakes galore.!Just in case ,the hunger pangs are still hitting inside your tummy,you have entered the right place to bust them.The menu here is so large and encompasses all possible varieties of confections and bakery products you could ask for.As I said,that it is indeed the mini Charlie’s chocolate factory,for those who have a sweet tooth,you will love this place.The Nutty chocolate is a must try pastry.The crunchy chocolate slab of wondrous balance between the crunchy roasted nuts and the right kind of bitter chocolate and sweet is absolute heaven on your tongue.

Choco walnut brownie,brownie with ice cream,brownie in hot chocolate sauce,these names itself makes one’s mouth water and the tummy crave,let alone the first bite itself mesmerizes efficiently.

Chocolate tart,is indeed a treat .Worth Rs. 15 only,the crunchy crust and a cool chocolate that becomes semi liquid as you eat your way inwards.The lemon tart,a tangy treat with a beautiful balance of sour and sweet.The pastas ,pretzels and sandwiches are yet another treat here.The cost at which all of these scrumptious treats are available is so easy on the pocket that a frequent venture to this place becomes a routine practice.The friendly staff and an extremely amicable manager who is always around for your feed back has added to the rapid progress and enhancement.These two places are my addition to must tries and have an instant likability to them.Scrumptious food,good portions and easy on the pocket,these places have definitely cracked the mantra for becoming favorites in a jiffy.BON APPETITE!

June 24, 2014
FOOD-ball

As the FIFA fever is gripping the world with its flair and fast paced games, it makes us wonder where these players get their stamina from! Most of these players are from European and North American countries where the climate is entirely different from those witnessed in the Samba land. The temperature in Paris at this time of the year would be between 10-15°c which is much lower than the sub 40°c climates in Rio. The players are extremely fit which is natural for sportsmen but the current crop of players are fitter than any of the previous generations because of the importance given to the fitness and diet routines of these players. Every player has his own set of physics and dieticians who monitor his every move and all the food that he eats and they even decide whether the player can play the next match or not.

Sports Diets

An average footballer runs about 9-10 kilometres during the 90 minutes of a match and can lose up to 2kgs during the course of the match in this extreme heat. The amount of workload on the body is immense and in a month long tournament it can be downright gruesome! In order to overcome this, the most important thing for the players is to keep themselves hydrated. Hydration involves drinking the right amount of liquids, never too high and definitely never too low. Dehydration could affect the performance as well adversely affect the body of the player, sometimes even affecting his career. The diet consciousness came about at the end of 20th century and has picked up pace during the 2000’s. Arsene Wenger, manager of one of the most successful teams in Europe inherited an Arsenal team which was fond of eggs, fried foods and junk foods. He took it upon himself to introduce the team to light and healthier foods which saw them transform into a super power in English football!

It is a given that the performance of these players is heavily dependent on their training, skill set and extraordinary workout regimes. But no amount of skill could compensate for the need of a proper diet. A footballer or for that matter any sportsperson cannot have a long career if he/she doesn’t follow a proper and balanced diet.

Gerard Pique, the Spanish defender who is considered to be one of the best in the business, revealed his diet in an interview sometime back. He has six meals a day out of which two are heavy meals and two are snack meals and two meals between the heavy ones. He consumes foods which are rich in carbohydrates but low in calories. He also says that he avoids foods and drinks which have high sugar content.

Generally a good sleep followed by Breakfast comprising whole grain breads, milk and fresh fruits can bring about a prolific uplift in a players performance on field.

Proteins

Proteins are very helpful for a balanced diet. They can be converted to fat and stored like carbohydrates which are very necessary for quick muscle recovery thus reducing the risk of cramps and muscle tears.

Isotonic Sports Drinks

One of the huge improvements in sports diets have been the introduction of isotonic sports drinks. The science behind it is that when sodium is absorbed into blood it takes water with it which replaces the salt that has left the system through sweat. Electrolytes are the salts that are lost through sweating and these are found in isotonic drinks and getting them into the system will aid in digestion and osmosis of fluids entering the body and muscles. The energy within these drinks is in the form of glucose. Drinking this during training will help your muscles work for a longer time and drinking them after training will help your muscles recover more quickly for next training session.

The complete diet

Breakfast should generally comprise of cereals, preferably bran flakes and shreds of wheat. Bagels and blueberries are also considered to be good breakfast supplements. Lunch should generally consist of baked potatoes with beans. Sandwiches are also a good source of nutrition but the butter content should be kept to minimum and the sandwich should be a healthy filling of a proper foods. Dinners can consist of pasta, chicken, rice, baked potatoes and green vegetables.

Snacks such as chocolates can be an energy booster when taken during training but can affect the body and be stored as fats when they are taken otherwise.

The modern sportsman

It is often commented, sometimes with greed about the amount of money the modern sportsmen make through commercials and through sports. But it has to be kept in mind that in order to attain that level these men strive for years putting their minds and bodies in line. These sportsmen keep their body fit and some of them have better physique than models and actors, who spend the entire time trying to look their best. The extreme levels of fitness in modern sportsmen is due to heavy training and workout regimes and very strict and balanced diets which prevents them from eating what they like throughout their professional careers, which begin at early teens and goes on until the late 30’s in some cases. Thus while enjoying a global tournament like FIFA world cup we should pause to look at how these players prepare themselves for the big stage which could even be useful in our own lives where we often get depressed when there is one less chicken piece in our everyday briyani!

June 24, 2014