Category: Food

4 Reasons Why You Love Samosa

Walk into the nooks and crannies of North India and you will not be able to find a single human being whose lips have not touched the crisp crust and gooey filling of heaven that is in a triangular shape. This lip smacking snack is none other than the humble samosa. We can just wonder why no Indian Neruda has written an ode to it! Samosa is a snack that is made by simple ingredients such as flour, potatoes, peas, salt and other spices. A filling of mashed boiled potatoes is created and spices added to it, in order to give it a flavour to die for. Thin rotis of the kneaded dough are rolled out and the filling goes into it as the dough neatly hugs it from all the sides in the shape of a triangle. This is one snack that everyone loves to have! This delicacy from India has started gaining a fan following overseas too. So much for gluttony! Here, we bring to you the reasons behind this mania for samosas:

1. Easily Available

Go to any part of North India and you are bound to find a person selling samosa. It is one thing which is found in a properly air conditioned and hygienic food chain as well as at a roadside stall. This snack is absolutely omnipotent in nature. It is so easily available that you simply cannot say no to this delicacy. It is said that if you do not like something in the beginning but if you keep on doing that repeatedly, you eventually develop a taste for it and get addicted to it. So, if you are getting a thing at every corner of your city, then how can you ever dislike it? Thus, the samosa available everywhere is one which you just cannot miss. The next time you come across a place with samosas, go grab them.

2. Pocket Friendly

We all love delicious pizzas and sandwiches of high end restaurants and cafes. However, as it is said with great power comes great responsibility. In the similar way, with great food comes great price! But, there is an exception.There is a snack which is so delicious and yet, so cheap. Even in today’s world where a mere cell phone costs a humongous fifty thousand rupees, having something to eat which is so reasonable can just be treated like a blessing from heaven. The humble samosa is available at Rs. 5 to Rs. 10 at some places even today! Ask any college student to name the thing which he/she loves to eat and that person will simply give out two names, Maggi and Samosa! We all know there is a tough fight between the two but given the price for both, you can always be sure that a samosa will never burn a hole in your pocket.

3. Gluttony

As the Bible says, we are sinners and as Satan says, if we are born sinners then we must sin. With the Supernaturals series getting hold of the attention of our generation completely, it is no challenge to guess whose side are we going to choose. Satan, it is! Eating a lot is definitely an inseparable part of your life. Or in fact, to put it in better terms, you do not eat to live, but live to eat or why would you be scanning this website right now! Samosa is a snack that is deep fried and oozes with glistening oil. That definitely does not guarantee a healthy body but the way its palatable nature satiates one’s hunger is beyond the realm of mortals. The unhealthy snacks are the tastiest snacks ever and that is no news to anyone. The same goes for Samosas. This Indian junk food is bound to get you up on your toes to satisfy those desperate pangs of hunger when you just want to eat something really fried and heavy.

4. Avant-garde

If you are a foodie then you must have had experimented with your food and tried erratic combinations that made your not-so-foody (read boring) friends puke and faint at the same time. Samosa is one snack that you can combine with any damn thing on the planet and it would taste just better than before. This avant garde aspect of samosas make them the object of envy for all the other cuisines. One can have a samosa in a simple way with chutney or go one step further and eat it with a gravy based dish made of chickpeas. There are many parts oin India, such as Gujarat and Rajasthan mainly, where the breakfast of samosa and jalebi is the norm. The crispness and spicy flavour of the samosas have the divine soulmate in the form of sweet jalebis. These variants of the simple samosa make it a snack that is meant to be the food of the nation. Nay, food of the world!

June 19, 2014
Almonds at its Best.

The nuts called Almonds are all good and are most sought after and preferable nuts of all. These crunchy, tasty nuts aren’t just mouthwatering, they promote health and longevity like no other food, if eaten in moderation. Just a handful of nuts are enough to meet your body’s daily requirements. Simply one ounce of almonds provides third of your body’s need. Almonds are my favorite nut of all. Almost every morning, I add 8 to 10 almonds to my breakfast with a glass of milk. Almonds are rich in Vitamin E and also contain magnesium, which lowers blood pressure and heart healthy monounsaturated fats, which helps in lowering LDL, the so called ‘bad cholesterol’. Almonds are very beneficial for health and provides all sorts of nutrients. The diet which is rich in almonds, supports reduced inflammation throughout the body and also reduced levels of insulins, which is a hormone that helps in controlling blood sugar. Fortunately, the deliciously flavored and versatile almond is available throughout the year to make a healthy and tasty addition to almost any dish.

Lee Holmes agrees,” Almonds are full of good fats, and are a great hit of protein, which is essential for strong skin, hair and nails. It’s also a great snack between meals, keeping you satiated.” Almonds are actually stone fruits related to cherries, plums and peaches. The seed of the almond fruit is that we refer to as the almond nut. Almonds are scientifically classified as drupes, have several health benefits and these beneficial properties are used via various forms like almond oil, almond milk, almond paste or whole almonds. The benefits may range from healthy hair, good skin or managing healthy cholesterol levels, there are innumerable advantages which are not generally known by everyone. So, many of its good qualities and benefits are enlisted here, and this will surely inspire you to never skip on almonds in your diet.

Skincare benefits: Almonds have great health benefits in terms of good skincare. Almonds prevent the premature appearance of wrinkles, pimples, blackheads, dry skin. A regular massage of almond oil will get you a glowing and healthy flawless skin complexion.
Haircare benefits: Almond oil is also helpful in treating dark circles around oils, as it helps to revitalize the fatigue cells and improve the blood flow. It is also useful in treating all kinds of hair problems. It help as a cure for treating hair-fall, dandruff and prevents premature whitening of hair.
High in nutrients: Almonds are super-nutritious and have high nutritive value as they contain iron, copper and vitamins and are hence used as an effective remedy for anemia. They are also beneficial in treating constipation as they increase the fiber content in our food and have laxative properties.
Antioxidant benefits and contain vitamins: Almonds have antioxidant properties and contains alpha-tocopherol, which is a major source of vitamin-E and is hence really great for healthy hair and skin and also increases blood flow to the vital organs.
Reduce weight: Almond’s healthy fats help the obese person to lose weight. Almond rich, low-calorie diet, which is high in monounsaturated fats can help overweight people to put down some kilos more effectively than a low calorie diet high in complex carbohydrates. It also lowers the risk of weight gain in individuals consuming almonds in their daily routine. So, never let your concern about gaining weight, prevent you from enjoying the nutritious and delicious almonds.
Reduces Bad cholesterol: Almonds help in lowering bad cholesterol or low density- lipoprotein(LDL), as they contain healthy monounsaturated fats and some polyunsaturated fats, which are the same type of health promoting fats found in olive oil. They reduce the risk of heart disease, due to the antioxidant action of vitamin E. Thus, addition of almonds in your diet can prove to be more heart healthy.
Prevention in Diabetes: Almonds provide double protection against diabetes as they decreases the after-meal rises in blood sugar levels and also provides antioxidants to mop up the smaller amounts of free radicals that still result in. Hence, they help in maintaining healthy blood sugar levels. They also protect against cardiovascular diseases by lessening the increase in cholesterol-damaging free radicals that follows large elevations in blood sugar.
A few quick serving ideas with almonds:
Add sliced almonds to chicken salad.
Garnish chopped almonds on almost anything from homemade cookies or cakes or ice creams or any dish. Almonds are versatile that they go with all.
Add some almond butter to the breakfast shake which in turn boost its taste and protein content.
Enhance a healthy sauté of curried vegetables with slice almonds and enjoy.
Almonds and apple slices make a wonderful power pack, on-the-go snack.
Add to plain yoghurt, some chopped almonds and dried fruit and make it delicious.
Sprinkle a handful of nuts over your morning cereal or cornflakes or porridge, lunchtime salad, dinner’s steamed vegetables.
After acknowledging so many benefits of almonds and so healthy and easy to make simple quick servings, I don’t think any sane person would do injustice to them by not having some almonds everyday. If regular consumption is important, then moderation is also necessary. So, enjoy your almonds and be creative with them. With so many different uses and different products, they are sure to acquire an important place in our life.

Eat Almonds. Live healthy.

June 19, 2014
Chicken 65 Recipe

Chicken 65 is a delicious Indo Chinese dish which is very popular in south India.This recipe can be found in many of the dhabas and restaurants around every part of the country. Many of the people like to order this dish whenever they have visited dhabas and it is also most adorable by the children.This can be served as a great starter and many people like to have it with the drinks. This dish gets the flavor from the ingredients like ginger, garlic, red chillies and vinegar.For the preparation of this dish we can take either chicken with bone or without bone.The main important ingredient from which the whole flavor comes to this dish is only from the curry leaves.

Delicious Chicken 65 Recipe

Different stories for the name chicken 65:

This famous chicken recipe is originated in Chennai.Universally this dish is called as chicken 65,but there are many stories regarding the name of the dish. But many people exactly don’t know the correct reason why does it so called.Few people say that the dish is so called because the first price of this dish was 65 rupees and few say that the weight of each chicken piece is about 65 grams and thus the name came into acceptance.But many people say that the number 65 in the chicken 65 represents the year in which this dish was introduced by a famous hotel in Chennai named Buhari.Thus the name chicken 65 was originated.This dish is used as a simple meal for the Indian military during the year 1965.

But the exact name Chicken 65 came as follows.Actually this dish was started from a Military canteen in Chennai where there were a set of Indian army soldiers from the northern states of India usually visited as it was one of the popular canteens. As they don’t know the regional language they used to suffer a lot with this problem.Most of the Soldiers tried to order this item by showing the number in the menu.As it is the 65 item on the menu later when ever they visited this canteen they get used to that number in the menu and they easily ordered this item by saying the number 65 to the canteen members, later it became famous with that number and spread all over as chicken 65.

history-of-chicken-65

Ingredients:

1) Take one 450 grams of Chicken ( make sure it is boneless and is cut into small cubes )

2) Take half table spoon of rice flour

3) Take one table spoon of corn flour

4) Take one table spoon of red chilli powder

5) Take one table spoon of garam masala powder

6) Take one table spoon of ginger garlic paste

7) Take one table spoon of lemon juice

8) Take one pinch of red food color

9) Take one pinch of turmeric powder

10) Take two table spoons of curd or yogurt

11) Take one raw egg

12) Take salt that is sufficient for taste

13) Take refined oil required for making a deep fry

14) Take chopped onion cut in the form of rings for garnishing

15) Take chopped coriander leaves for garnishing

Ingredients that are required for making chicken 65

Preparation:

Chicken 65 is a spicy, red and deep fried chicken mostly taken as a snack item before meal or at the evenings and is accompanied with the onion slices, slit green chilies and lemon slices.The preparation of chicken 65 is different from one place to another depending on their taste requirements.This dish can be prepared by using boned chicken or boneless,here we are we are taking boneless chicken.Basically chicken 65 is red in color because it is deep fried and red food color is added to it.Chicken 65 can be prepared in many ways but the taste is lied within the spices.

Step 1:

At first take a bowl and add all the ingredients rice flour, corn flour, red chilli powder, garam masala powder, ginger garlic paste, lemon juice, red food color, turmeric powder, curd, salt sufficient for taste and mix all of them along with the egg yolk for about two minutes, now add the chicken pieces slowly to the ingredients mixture and mix them well until each piece is gets the spice attached to it and leave it undisturbed to marinate for few minutes.

Chicken marination for making chicken 65

Step 2:

Now take a pan on the stove, switch on the flame and add oil to it that is required for making a deep fry.Leave the pan on a medium flame so that the oil gets heated up.Now take the marinated chicken pieces that are ready for cooking and put them slowly in the oil piece by piece and care should be taken that the oil should not spill.After adding all the pieces to the oil make a deep fry until their color changes to nice reddish brown color.After their color is changed take a plate with a tissue paper placed evenly on it and move the chicken pieces on to it.That’s it very hot and spicy mouth watering chicken 65 is ready.Garnish it with vegetables or onion, green chillies, lemon slices, coriander leaves and serve it.

Hot and spicy mouth watering chicken 65 recipe

June 19, 2014
Foods that have the healing powers

Eating proper food is very important in maintaining a healthy body as it helps the body organs to function appropriately. Treating the diseases with the healthy food is one such method which we have been following from a very long time now. A normal person is generally aware of such food items which give the essential required nutrients to the human body and so they love to eat them. But they are not necessarily aware that there are few food items as well which have high healing capacity in it. This simply means that if you eat these food items then your body will have the enough power to fight the diseases and will heal automatically. All these food items which have been mentioned here have several distinct properties in them which help in maintaining a healthy body.

There are hundreds of food options that are available and so people have the liberty to choose the food as per their liking. But eating a food which has the healing power in it has several advantages. Firstly it helps in treating the diseases without the need of medicines. Secondly it slows down the aging mechanism of the human body. So you will fell fresh and young. Thirdly it helps the body in gaining the energy required to fight the disease causing germs and bacteria. Today science and medicine has progressed a lot and all these facts that we are going to mention in this article have been proved in various research conducted by the scientists. Start eating these foods and protect your body from any harmful disease.

Spinach: You must have seen the Popeye cartoon series in your childhood where he eats the spinach and gets the strength to fight against the enemies. It is because spinach has tremendous amount of Folic acid, Fibre, Vitamin A and Vitamin C in it which has several positive effects on the human body. The fibre present in the spinach helps in controlling the condition of constipation and is a very essential mineral for the proper functioning of the eyes and the digestive system. Spinach also has the anti-inflammatory properties in it which stops the cancer causing cells in getting replicated and protects the body from the prostate and breast cancer. Several eye and heart disease can also be avoided with the help of spinach. It also helps in keeping your bones strong as it has Vitamin K in it. So it is advised that you should eat spinach on a regular basis.

Carrots: Carrot not only has an adequate quantity of Vitamin A in it but is also very much rich in antioxidants. It has carotenoids in it which makes it an excellent food if you have an eyesight problem as it helps in maintaining the proper vision and protects you from the postmenopausal breast cancer which is very common now a days in the ladies. It also helps in regulating the blood pressure of the body. One can eat carrot daily and stay away from all these health problems. Carrots also help in stimulating the body’s immune system which fights with the disease causing germs and bacteria.

Beans: Beans has several essential nutrients, vitamins and minerals in it which makes the body stronger and helps in fighting the harmful effects of the diseases. Beans have very low glycemic index level in it which helps the human body in regulating the insulin production and maintaining the sugar level in the blood. Beans are actually low in energy density level which is a good sign as it helps in sustaining the energy and maximizing the positive effects on the human body. To your surprise beans is also equipped with rich amount of magnesium, fatty acids and potassium which provide several benefits to the human body. Where else will you find so much essential nutrients together in one place? So it is often said by the learned people that you must start eating beans to stay healthy.

Cherries: Cherry is one such fruit which has lots and lots of antioxidants and various vitamins in it. One of the biggest benefits with cherry is that they are themselves very rich in sugar which acts as an excellent source of fibers which are required by the human body. Further they have low carbohydrates content in it which again proves to be good for the body. All these help us in getting our body shielded from the harmful effects of the various diseases. Cherries can be consumed daily.

Kiwis: Kiwis is one such food which is often recommended by the doctors as it has the excellent healing capacity. Kiwi has the perfect amount fiber, potassium and phytonutrients in it which help in protecting the body against the heart stroke, respiratory diseases and cancer. It has the natural property of making the blood thin so that it can easily flow through the heart and also checks the formation of the blood clot as they are extremely dangerous for the body. It helps in lowering down the cholesterol present in the body and also maintains the blood sugar. Kiwi also helps damaged cells to get repaired and protects the DNA from getting damaged.

June 19, 2014
Cake Decorating

Cake decorating will appeal to any food lover with artistic inclination. The sight of a beautifully decorated cake is a feast to the eyes. Bright and colourful frostings turn cakes into marvelous pieces of edible art. Moreover, cake decorating is a lot of fun. It is indeed a very thrilling form of artistry. The feeling you will be left with after making a perfectly decorated cake is exceptional. In addition, getting praised for creating a wonderful cake is even more gratifying. Once you start decorating cakes, you can’t get enough of it. There are numerous designs and combinations you can come up with.

What is Cake Decorating?

Cake decorating is one of the culinary arts. In comparison to other kinds of food preparations, it is rather new. Icing, frosting or other decorative ingredients are used to beautify the cake. Icing is the most important element when it comes to cake decorating. Some most common types of cake icing include simple icing (made by mixing the basic ingredients butter, sugar and flavouring), butter cream, the royal icing and the rolled fondant icing. In general, cake decorating involves covering a cake with icing and adding some embellishments to it.

Cake Decorating Tools

Even beginners can produce professional cakes using different tools available in the market today. There are few essential supplies that you can get to make cake decorating simpler. An offset spatula is essential for spreading icing on the cake. You can get a smaller one for cup cakes and a larger one for cakes. For rolling out fondant or gum paste, you require a rolling pin. A balloon whisk is useful for preparing icings, fillings and whipped cream. A good mixer is convenient for making icing. Piping bags or pastry bags are necessary for piping decorations. They are of various sizes and made of different materials. They can be disposable or reusable. Different types of decorating tips such as round tips, closed star tips, open star tips, leaf tips, flower tips, basket weave tips, multi-opening tips, ruffle tips and drop flower tips allow a greater scope for creativity while decorating. For beginners or home bakers round tips and star tips are perfectly fine. A long, serrated bread knife is helpful in leveling the cakes and for slicing the cake into layers. Pastry brushes are of use to add water or sugar glue while sticking fondant decorations and to apply luster dust or gel colour to the fondant. Couplers, turntable, pastry scraper, tweezers, gum paste cutters, flower nails, silicone moulds etc, are some handy supplies. There are a large variety of supplies for every aspect of decorating. You can even get a premade kit if you prefer. With these tools you can go all artsy you want!

Handy Tips for Cake Decorating

With a little practice you can decorate cakes like a pro in no time. Here are some handy tips to help you in the process…

Tip 1# Take out the butter, you are to use for both the cake and icing, from the refrigerator about an hour before you start the process so that it gets to room temperature.

Tip 2# Let the cake cool completely before icing.

Tip 3# For thickening the icing, add more powdered sugar. For thinning out the icing, add a little milk or some butter.

Tip 4# Spread a small amount of icing on the base of the cake so that it sits firmly on the cake stand or the cake board or the serving platter without slipping.

Tip 5# Apply a thin layer of icing (referred to as a “crumb coat”) to the cake before adding the fondant icing. This makes the surface sticky allowing the fondant to stick.

Tip 6# Apply the fondant icing to the cake quickly because it dries out very fast. It is better to apply it within 5 minutes after it has been rolled out.

Tip 7# Take care to avoid fondant icing from drying out. Wrap it in a plastic bag and store in a tightly sealed container. Do not refrigerate the fondant icing.

Tip 8# If the icing dries out and becomes hard, put it into the microwave for a few seconds and then knead it to make it fluffy again.

Tip 9# Keep the working surface and rolling pin clean to get a smooth finish.

Tip 10# To create a black coloured fondant from white fondant, first create a dark green one, then brown and lastly black. This is because it is not possible to colour white fondant into black using black paste as it will turn into gray.

Tip 11# You can remove air pockets from fondant covered cake by pricking them with a pin and then using the fondant smoother to let out the air.

Tip 12# Remember that once colour is added it is impossible to remove it. So be careful while creating coloured icing. Add the colour paste or gel colour in small amounts until icing turns into the shade you want.

Tip 13# For a cake with multiple tiers, it is better to apply icing on them individually and then assemble them together.

Tip 14# If you are writing on the cake, use a toothpick to apply pin dots on the fondant or icing to form the letters as you want.

Tip 15# Use a pastry brush and a neat, damp cloth to clean the cake stand or the cake board or serving platter after icing is done.

June 18, 2014
Cooking Classics- Mother’s Day Special
While I was busy pulling out the memory strings to think out the best Mother’s day dessert for mum, (of course), I realized how disappointed she’d been with last year’s Choco-mousse with blueberry topping! The reason however, wasn’t my inexperienced cooking skills because surprisingly it came out real good. It was rather my mum’s unbelievable disgust for Chocolate, and yes UNBELIEVABLE is the word. So, I had pledged never to go global, while cooking for her. At least not with desserts. And, that’s when the idea of going traditional clicked my mind. It’s time for not just me but for us all to turn back to the roots and unearth the Indian traditional delish-delights. That’s in vogue, I tell you!

So, here’s the list of classic desserts from four different states of India that I’d made to decide on my show-stopper. This is for you all, who have mums with similar nationalistic-gastronomic ideas and of course for all those newly-wed wives trying on cooking tricks to impress their in-laws and husband!

Pineapple Kesari Bath/ Semolina Pudding:

To start with I present to you this diva of Kannada Cuisine! Served as a prasad on the Satyanarayana Swami pujas, this ‘sweetie’ is indeed an uncommon version of the well-known Suji ka halwa, for its use of pineapple.

INGRIDIENTS
1. 1½ cups Semolina/Rava(use chiroti rava for best results/Sooji)
2. 1¼ -1½ cups Sugar( According to preferrences)
3. ¾ cups Pineapple, finely diced (you can also puree it if you want)
4. ¾ -1 cup Ghee (Be generous!)
5. ¼ tsp. Saffron, soaked in a tbsp. of warm milk or water
6. 12-15 Cashew Nuts, broken
7. Around 20-24 Raisins/Sultanas (Optional but recommended)
8. 5- 6 green cardamoms, powdered (optional)
METHOD
1. To speed up things, boil 4 cups of water and keep aside. Heat 2 tbsp of ghee in a heavy bottomed pan and add broken cashews to it. When the colour turn light golden, add raisins or sultanas and fry till golden.Remove with a slotted spoon and keep aside.
2. Then,dissolve 1 cup of sugar in ½ cup of water and add the finely chopped or pureed pineapple to it. Cook them on medium flame, until all’s cooked through and the liquid is boiling, say about for 5 minutes.
3. Add a tsp. of ghee to the already greased and hot pan, followed by semolina or sooji,and roast till fragrant and golden.Keep stiring it for around 3-4 minutes and don’t let it turn brown.
4. Add around that 4 cups of boiling water,you’d kept aside to the roasted rava or sooji and let it cook unperturbed for some 3 minutes on medium flame.
5. Next, blend in the semolina with remaining sugar, the pineapple and sugar syrup and keep stirring so that no lumps are formed.Do this for some 3-4 minutes.
6. Be brave and slowly keep adding the ghee, one tbsp at a time, while stirring the mixture alongside. Once you’re ghee indulgence has reached its summit, keep stirring till the grain is tender and gooey, and the ghee starts to separate to the edge of the vessel.
7. Add the roasted cashews and raisins and the saffron soaked in warm milk,and the powdered cardamom and blend.
8. Once done with that,don’t stop to catch a breath,and instantly pour in the Pineapple kesari Bhath into a greased plate or a cake tin and spread it well. Now’s the time to hold on to your patience, while it rests for 5-10 minutes. Shape them as desired and serve hot,warm or chilled.You can even top it up with your favourite ice-cream flavour!
Dudh Puli / Coconut Stuffed Rice Dumpling:

This traditional (and nostalgic) Bengali dessert(also known as pitha) is especially made for the occasion of Makar/ Poush Sankranti. This sweet-shell puli is something I was about to choose as my show-stopper, till I realized on the very last moment that mum perfected it, and so didn’t dare to move further! However, its awesomeness deserves exposal and so here’s the recipe for it!

INGREDIENTS : (for around 25-30 Pulis)

For the kheer or milk
1. Full cream Milk : 1.5 litre
2. Palm Jaggery : 8tbsp (Generous alert!)
3. Green Cardamom :2-3,crushed
For the stuffing
1. Grated coconut : 2 cups
2. Sugar/ Jaggery : 1 cup
For the outer shell/puli
1. Rice Flour : 500 gm. (My mum, as per the tradition,mixes boiled rice flour with non-boiled rice flour in 2:1 ration,however to avoid the hassel,you can also opt for the store-bought rice flour)
2. Salt : a pinch
3. Lukewarm water to make the dough
METHOD
1. For the filling : Make small pieces of the jaggery to help it blend well with the grated coconut. First dry roast the coconut in a wide pan on low flame, and then add jaggery, one tbsp at a time. Keep stirring until the browned mixture starts to stick together. Once the mixture stops sticking to the pan, give a good stir for a minute or two on medium flame and then remove it from heat to cool off. When cool enough to touch, take 2tbsp of the mixture on your palm and start preparing small oval balls. Line them up on a flat plate.
2. For The Outer shell or puli: Sift in rice flour, and salt in a mixing bowl and make a soft dough, while adding lukewarm water in turns. When the dough soft and nice ,quickly make balls out of it and keep them in the same bowl.Cover it with a cloth or Clingfilm to avoid it from hardening
3. For the Puli : Now’s the tricky part! Take the dough balls and flatten them with your fingers, on the palm to form the shape of a circular disk. Remember, that the shell should be medium thin. Place the oval-shaped filling balls on them and press the both the edges of the shell together, to form a half moon. Pinch the edges to seal it( a lot like momos!) .Continue this till you’re out of filling and dough balls!
4. For the sweetened and thickened milk/kheer : In a heavy bottomed saucepan,boil milk and simmer on low flame, until its amount reduces to half. Let it cook for some 10 minutes on very low flame.Bring it to room temperarture and add jaggery (never add it to hot boiling milk at it can curdle the milk).Then slowly start adding the pulis or dumling into it and cook them for 7-10minutes on medium flame. Once the pulis have changed colour and have started to float on top, one by one, its then, and the ‘pull-off’ alert! Remove from flame and add the crushed cardamom and mix,but be carefull not to break the pulis. Continue to cook,there again,for 5-10 minutes,until u’ve reached the desired consistency.However the milk should neither be too thick nor too thin.
5. Done all this, you’re good to go! Transfer to serving bowl. Garnish with pistachios or saffron if desired and serve fresh (never cold as it would harden the pulis)!
Thekua/Khajur:

This is a quintessential Bihari dessert, that dazzles almost every festivity, but is synonymous to the occasion of Chhat Puja. So here’s how you need to proceed:

INGREDIENTS
1. Whole wheat flour (preferably hand ground) -500 gm.
2. Dry Coconut (chopped-rectangular approx.3x5mm ) -2 tbsp
3. Jaggery or sugar- 300 gm
4. Green Cardamom( peeled and mashed) – 4
5. Fennel seeds(optional) – 1 tsp.
6. Whole pepper seeds(optional) – 1 tsp.
7. Ghee ( or vegetable oil) – 2 tbsp.
8. Ghee, for deep frying – 500 gm.
9. Water – 1½ cup
10. Mould or Saancha( for making imprint on Thekua cookies)
METHOD
1. Melt jaggery, in water and add green cardamom to it. When dissolved, remove from heat allow to cool. It should have syrup consistency
2. Mix wheat flour, 2tbsp. of ghee, coconut, fennel and whole pepper, in a large mixing bowl
3. Pour in the jaggery syrup slowly, for making the dough, out of the dry mixture. Remember to use as much jaggery syrup as required, not excess. As you can use the remaining syrup as an optional dip!
4. Clean and grease you palms with ghee, as it’s time to make balls out of the dough.Take a fistful of it, press it flat on the palm to create an elliptical shape. Once you’re satisfied with the shape, transfer it to the mould by pressing the dough against the mould to imprint the pattern on each side.
5. Continue this procedure until you’ve used up all your dough.And,now They’re ready to be deeply fried in ghee.Drop the thekuas few at a time,into the hot ghee,and deep fry them on low flame,till light golden and crisp.
6. Drain it all,and allow to cool,and then their ready to be served or stored in airtight containers
Rava Cake / Semolina Cake:

The ultimate Maharastrian delish delight, that caught me by both surprise and awe! It’s super-simple and light and yet it’s rich authentic flavour, fills you with nostalgia!

INGREDIENTS
1. Fine semolina (rava) – 2 cups
2. Yogurt(regular low fat) – 2 cups
3. Sugar – 2½ cups
4. Ghee (or softened butter) – 3tbsps.
5. Baking soda- 1/4tsp.
6. Milk( to make the batter) – as required
7. Cardamom pods (powdered) – 2/3tsp.
8. Saffron- a pinch
9. Vanilla extract (optional) – 1/2tsp.
10. Sliced almonds(optional)-1/4 cup
METHOD
1. Mix semolina(rava), yogurt(dahi),ghee or butter and sugar, in a mixing bowl and make a batter while adding milk from time to time to smoothen it( you can add eggs also at this step)
2. Then, let it rest for 30 minutes to an hour. Only add the baking powder, vanilla extract and almonds, 5 minutes before baking it(or cooking it on gas stove,which is the traditional way)
3. If you’re cooking it, then pour in the batter into an aluminium cake dish and place it on a frying pan or kadhai.Cover it with another hollow pan or kadhai and cook over high flame.In about 10 minutes,it would be done.
4. However, (like me) if you love baking,then preheat the oven at 180 degrees and pour in the batter into a greased cake tin. Sprinkle the saffron on top and let it bake for about another 30 minutes.
5. When done, bring it on a cooling rack and cling on to your patience for 10 more minutes,until its ready to be sliced and served
6. It’s goes really well as tea party snac,however, I prefer it with ice cream topping!
I ended up choosing the Pineapple Kesari Bath for the occasion, though I’m in serious love with the others.I tried them on every other event, with a little bit of experimentation and guess what? My mum was never more pleased!
June 18, 2014
Pongal – The Harvest Festival
Pongal is a harvest festival which is celebrated in Tamil Nadu. Being a harvest festival it is also regarded s a festival of thanksgiving. For a farmer the time of harvest is a time of celebration because all his toil and hardwork finally reaps results. Since the farmer depends on the cattle, the monsoons and the sun, it is during this period that he shows his gratitude to the monsoon and the sun god. Pongal is celebrated during the period starting from mid December to mid January. Basically a four day celebration but each day during this period is associated with a specific duty or activity and each day has a special name for it as well. The celebration of this festival starts the beginning of prosperity, peace and happiness. The entire family gathers together to enjoy this festival. From decoration of the house to the preparation of various Pongal dishes, the family does it together. The preparation for this festival starts early and the first task of the day is the making of kolam. Kolam is a design similar to rangoli but done with rice flour on the floor outside the house. Along with it we also find a lump of cowdung which holds a pumpkin flower signifying fertility and offering of love to the deity.

The first day of this festival is called as Bhogi Pongal and is usually celebrated in the honor of Lord Indra who is the ruler of the clouds that gives rains according to the Hindu mythology. This day is usually meant for domestic activities and spending time with family. The second day is termed as Surya Pongal where prayers are offered to the sun god. It is the most important day of this festive period. The third day is termed as the Mattu Pongal and is the day for the cows. During this day the cows are washed and cleaned and the horns painted. Kanu Pongal which is the fourth part of this festival is celebrated by the sisters for the wellbeing of their brothers. Kanu Pongal is similar to festivals like raksha bandan celebrated in north India.

Pongal can be traced back to the Sangam Age which existed between 200BC to 300AD. According to Sanskrit Puranas, Pongal is related to the Dravidian festival of harvest however historians believe that this festival was celebrated during the Sangam Age. There are a lot of legends as well associated with his festival. One of the famous tales associated with this festival is related to Lord Shiva and Lord Indra. According to the first tale once Shiva had ordered his bull to inform the mortals of the earth to have an oil massage and bath everyday and to eat only once a month. However the bull informed the wrong message to eat daily and bath once a month. This angered Shiva who cursed and banished his bull to earth and help the people out here to produce food and this explains the connection of cattle with this festival.

While pongal is being celebrated in Tamil Nadu, similar harvest festivals are also being celebrated in other states of India as well. In states such as Uttar Pradesh, Maharashtra, and Gujarat pongal is celebrated but with a different name known as Makar Sankranti. In states of Gujarat and Maharashtra, the major activity we find people doing is flying kites. The sky is full of colourful kites of various sizes and shapes. In Gujarat an international kite festival is organized during this period with millions and millions of people coming together to enjoy the festival by flying kites and eating delicious sweets and various dishes. In the state of Uttar Pradesh, the most important ritual which is and should be followed by the locals is to have a dip in the river. This ritual is mandatory because according to a popular belief if a person does not have a dip, he is sure to be born as a donkey in his next birth.

Since pongal is a harvest festival one can surely expect tasty dishes being made during this time of the year. Recipes of some of the famous dishes is given below so that you can give it a try at home

Rava Pongal

Directions
- Fry 1 cup of Rava without oil in a pan till it’s really hot
- Fry 1 tsp of black pepper and 1 tsp of cumin seeds in ghee and then make a powder of them
- Then on a separate pan fry cashewnut with curry leaves and ginger
- Now cook ½ cup moong dal with 1 cup of water in a pressure cooker. When cooked transfer the content on a pan and add water to it.
- Add salt and boil
- To this add the Rava slowly and stir continuously
- As the Rava cooks add small quantities of ghee.
- Now to end this dish add to the Rava the pepper and cumin seed mix and the cashewnut, curry leaves and ginger mix.
- The dish is ready to be served with green chutney.
Sweet Pongal

Directions
- Cook rice and roasted green gram dal with 2 ½ cups of water and 1 cup of milk.
- Dissolve 3 cups of jagery powder in ¾ cups of water and heat till the jagery melts.
- Now strain the liquid jagery to remove the dirt.
- Heat the liquid again till it becomes slightly thick and then add the cooked rice and dal.
- Now fry cashew nuts and raisins in 4 tablespoons of ghee.
- Add cloves, saffron and nutmeg, mix well and serve hot.
The festival of pongal is dear to the farmers as it marks the end of the harvest festival. The markets are filled with the new stock of grains, spices and other food items.
June 18, 2014
London Street-eats!

So you’re strolling around one of the most profound cities in the United Kingdom. Maybe you’re on a tour, maybe you’re new and just lost. Either way, a time comes when the stomach pangs demand you to do their bidding. Grab a bite to eat. Thus far, you’ve seen the Big Ben, The London Eye, The Thames River and even the Buckingham Palace, but if you don’t sit down to eat, you won’t be able to see more. The problem is, it’s a new place! You don’t know where the good stuff is and settling for the not-so-good stuff isn’t worth it if you want to really know the city, is it? Plus, you’ve got a tight schedule and so much more to discover. Your budget might not support the fancy restaurants either.

Save yourself the trouble. Some of the best food in London isn’t found in those fancy hotels; it’s found, in the streets. That’s right, folks. It’s the streets that harbor the good stuff. Admittedly it’ll be on paper plates or between napkins, but as long as the food is good, it doesn’t really matter, does it?

Street Kitchen:

When and Where: Covent Garden Piazza (WC2), Mon – Fri 11.30am-2.30pm, Finsbury Avenue Square (EC2), Mon – Fri 11.30am – 2.30pm, and The Hatch (nr. Ransome’s Dock, SW11), Mon – Fri 12pm – 2pm.

What They Serve: A range of fish, meats and a mix of vegetarian dishes cooked to perfection. They then wrap it up in a takeaway box. Any beef or chicken dish, or anything with potatoes is their speciality.The flavor and portion size are perfectly compatible, ensuring that you have a delicious time.

Churros Garcia:

When and Where: Portobello Road Market (W11), Sat 9am-6pm, Broadway Market (E8), Sat 9am-4pm, and at The Real Food Market (London Southbank, SE1), every Fri, Sat & Sun 10am-8pm.

What They Serve: Delicious crispy, chewy and sweet churros (spanish doughnuts). They’ve been doing so for over forty years – since the owner’s mother ( Encarnacion Garcia Fuenteseca) bought her first churros oven. They’ve been in the business long enough to be almost perfect!These sugar-coated Spanish doughnuts are generally served with chocolate or cinnamon. They were also finalists in the 2010 Street Food Awards!

Daddy Donkey:

When and Where: Pitches 100-101, Leather Lane Market, London, EC1 7TE, 7.30am-4pm.

What They Serve: Kick-ass Mexican grill – as they call it. In other words, the biggest burritos you would have ever come across. Their best meal is their breakfast burrito; filled with coriander-lime rice, black beans, sausage, egg, cheese, guacamole and topped with any salsa you like. Hopefully, you’ll be able to finish it. Be sure to excuse yourself after a much satisfied burp!

Jamon Jamon:

When and Where: Always at Portobello Road Market (W11), Sat 12pm-6pm. They pop up at eat.st on King’s Boulevard (N1), Thurs and Fri 10am-4pm and The Real Food Market (London Southbank, SE1), Fri & Sat 12pm–10pm and Sun 12pm–6pm.

What They Serve: Paella Valenciana (chicken) or Seafood Paella, using local ingredients wherever possible – and always providing excellent quality. There are vegeatarian options too, if you’re more of a green eater.The Seafood Paella is irresistible. Made with garlicky saffron rice, decorated with tiger prawns, squid, and green-lip mussels. It’s like a disco and the flavors dance.

Big Apple Hot Dogs:

When and Where: Their “Headquarters” are in Old Street (239 Old St, near the station) but they pop up all over the city, including at Street Feast in Dalston and Portobello. They are also providing little quantities of their handiwork at Edinburgh Fringe.

What They Serve: Artisan hot dogs made with freshly-baked buns and out-of-this-world sausages, expertly smoked by a Polish sausage man. “Inspired by New York. Made in the heart of London”. Their Hot dogs are handmade in London and they use only natural castings and quality ingredients. Their dogs are gluten free, so no need to worry about the disgusting bits found in other sausages. They use free range pork and freshly baked bread. The blend of pork and beef in their sausage is flavoured with marjoram, garlic and black pepper.

Home Slice:

When and Where: The Sebright Arms (E2), Mon 7pm-11pm, London Fields Primary School (nr. Broadway Market, E8), Sat 11am-5pm and Ridley Road Market Bar (E8), Sun 6pm-11pm.

What They Serve: Despite being made in the back of the van, you wouldn’t have tasted a better Pizza anywhere else. The base is amazingly crispy and they have an exciting range of toppings to try. Their franchise began with a home built mobile wood fired oven, and continues to delight your tastebuds. Dishes are seasonal and cooked with expertise. Nothing on their menu is a downer.

Yum Bun:

When and Where: London Fields Primary School (nr. Broadway Market, E8) every Saturday 10am-4pm, they also occasionally pop up at eat.st on King’s Boulevard (N1).

What They Serve: Soft steamed, hand made buns that are filled with a variety of complimenting ingredients like pork belly, cucumber and hoisin sauce. The bread is as soft and fluffy as a cloud.

The Dogfather:

When and Where: The cart is located on Northcross Road, East Dulwich, Saturdays from 11am.

What He Serves: He calls them ‘Haute Dogs’ since he uses 100% Kosher beef hot dogs and a scrumptious combination of sauces to make your dog Haute. The range is available in vegetarian hot dogs too. ‘The Mexican Elvis Dog’, ‘The Snoop Dog’ and ‘The Slum Dog’ are some of the classics you will find at this cart.

The Honest Carrot:

When and Where: Borough Market (SE1), Thurs 10am-5pm, Fri 10-6pm, Sat 8am-5pm, The Oval Farmers’ Market (SE11), Sat 10am-3pm, Alexandra Palace Farmers’ Market (N8), Sun 10am-3pm, Brockley Food Market (SE4), Sat 10am-2pm, Venn Street Market (SW4), Sat 10.30am-4pm – plus see their website for monthly pop ups.

What They Serve: Gluten-free yummies and all kinds of animal-friendly food, both vegetarian and vegan. Burgers, pies and roasts – all vegan. It’s a difficult task to choose one dish because all of them are perfect and attractively colourful, but if you have to choose, their London Roasts are a good choice – Delicious beetroot balls with potato, carrot, apple, parsnips and spices for a filling snack or healthy meal.

Keeping these wonderful locations in mind, go ahead and stuff your face!

June 18, 2014
Food Truths Decoded

Since childhood, a common statement, that is almost rhythmic in my head is having natural home made food, processed foods are not healthy. But isn’t it logical that natural foods must give us the feel good factor after every consumption? Then why is it that consuming certain such foods I feel just the opposite? I mean, we are all the same, but have you ever wondered why one cries while chopping onions, or why does the tongue burn when you eat a chilli? It’s time we find the truth behind these truths.

I. Onions – The Tear Catalyst

There is an age old folk tale in the Indian culture which says that the onion was blessed by a sage with the ability to make the one who kills it to cry. Well, that story can be used to give an interesting time for kids who wonder why, but the fact is far from that. Every time you cut the onion, it releases powerful sulphur compounds that make a move directly towards the eyes and nose. These are gaseous compounds that react with the moisture produced by your tear gland to form sulphuric acid. Sulphuric acid as we all know is one of the most powerful acids. As a result, the presence of this acid makes your eye burn and release tears in large quantity to wash the irritant away.

Ways to avoid the tears from falling

Washing, soaking or refrigerating the onions for a while before cutting it would slows down the reaction process

II. Why does chilli burn?

Capsaicinoids… no these are not some weird chemical from the lab!! These are essentially the primary compound present in chillies of all varieties. The more the amount of capsaicinoids, the spicier is the chilli. The burning sensation occurs when this compound comes in contact with the skin or the mucous membrane in the mouth or throat. When this happens, the pain receptors in these areas get activated and in turn, the brain receives a warning signal. To cool of the heat produced, the brain immediately activates the sweat glands which releases sweat so as to steam down the fire you feel in the affected areas.

Ways to avoid the burning sensation

The spicy factor in chillies is mainly stored in the seeds. De-seeding the chilli before use will ensure less burning sensation. One could also have cold milk or sugar to reduce the sensation

III. Why does asparagus make your pee smell?

Asparagus is one of the most exotic vegetables known to man and is packed with nutrients and antioxidants extremely beneficial for health. But many people try and avoid consumption of this vegetable because it tends to add an extremely undesirable smell to urine. This is due to a compound called asparagusic acid, which is just present in asparagus and is not found in any other related vegetables. It is believed that when we eat asparagus, this compound break down into many smaller compounds, each being a derivative of methane. Now, methane as we all know is smelly which is why when urine is passed, a strange smell is emitted.

Ways to avoid the embarrassment

There is absolutely no need to eel weird if the pee smells after eating asparagus. After all, the asparagus is a rich reservoir of folic acid, vitamin B, and roughage.

IV. Why does coffee wake you up?

Every time you have your cup of hot coffee or a glass of refreshing cold coffee, you pump into your system a magic ingredient called caffeine. The chemical effects of caffeine include inducing a biochemical change in the brain. This effect forces the brain to block the release of a chemical called adenosine that induces sleep. With the introduction of caffeine in the system, the receptors absorb it instead of adenosine. As a result, you feel awake and energized instead of sleepy.

Ways to avoid the after effects

Having coffee is like a necessary evil for many, especially die hard fans. It’s like a magic elixir that speeds up the body systems and one may unknowingly get too used to it. As such, there is no foolproof way to avoid the chemical transitions taking place in the brain every time you gulp down your coffee. The best you can do is to restrict the amount of coffee you drink. Remember, work is important, but so is sleep. Depriving the body of sleep, you only make it hard to function at its optimum level.

V. Why must tea not be steeped for long?

Like coffee, tea is one of the most commonly consumed beverages in the world. It is known to possess innumerable health benefit, if consumed properly. What do I mean when I say properly? Tea is prepared when the leaves are steeped in hot water. But, if the leaves are left in the hot water for too long, they start releasing tannins, which not only impart a bitter taste to the tea but are also responsible for causing digestive disorders.

Ways to avoid the after effects

Always add the tea leaves to a container having hot water. Avoid boiling the water after adding the leaves. Close the container and let the tea leaves steep in it for a few mins. Consume once the leaves release their colour.

VI. Drinking too much water can kill you

Yes it can. Surprised? The process is called water intoxication. It occurs when a person drinks too much water resulting in dilution of nutrients which in turn restricts its ability to perform the functions it is supposed to perform in the body. Too much water in the body causes an imbalance in the electrolyte levels and this has a direct effect on the sodium levels. Poor sodium balance causes a condition called hyponatremia which results in nausea, altered mental state, vomiting, weakness and convulsions. In severe cases, a person may suffer coma or even death due to swelling in the brain. Such occurrences are, however, rare. It is probably for this exact reason that athletes are advised to have energy drinks instead of water during various events

Ways to avoid the after effects

Well, it’s quite simple. As they say, too much of anything is bad. So have water, but within the limits. Ideally, 8 glasses of water is what is called ideal but it varies with person, occupation, food habits and season. For e.g. if you are a lover of salads and ensure you have a serving a day, you would probably just need 4-5 glasses of water to maintain a healthy electrolyte balance.

June 18, 2014
Wine Of The Dairy Industry- Yogurt
Yogurt is the wine of the dairy world. This is because, just as the wine is made from fermented grapes, yogurt is made by fermenting lactose, the milk sugar. The bacteria used to make yogurt is known as “ yogurt culture”. The yogurt is a creamy and smooth, internationally popular product. Nowadays, yogurt is consumed all over the world, both as a food as well as beverage, and sometimes as an ingredient in other dishes.

Yogurt is generally made from cow’s milk, but it can also be prepared from sheep and goat milk. The earliest yogurts were often fermented from bacteria, living on goatskin bags carried upon by shepherds. These shepherds, first prepared yogurt in order to preserve milk, in the seventh century.

In ancient Indian records, combination of honey and yogurt was known as “ food of the Gods”. Some accounts suggest that Indian emperor Akbar, would use mustard seeds and cinnamon to add flavor to yogurt.

It is an versatile ingredient used in preparation of other dishes. Its naturally acidic, and is perfect for marinating meat, chicken and fish, which acts as an tenderizing agent. Yogurt is used as a fat substitute in baking of cakes and muffins.

As a beverage, yogurt can be mixed with variety of flavors to make refreshing drinks. In Turkey, Bulgaria and Greece ingredients like salt, water and yogurt are mixed together to make a popular beverage called as Ayran. In Iran, Armenia yogurt is blended with mint and salt, to make a carbonated beverage called Doogh. In Turkey, Georgia and Armenia, a cultured milk product is made from mare’s milk and yeast, is known as Kefir. In India and Pakistan, a frothy drink made in both salty and sweet taste is known as Lassie.

The most obvious and yummiest reason for eating yogurt is its taste, but there is more to it. There are also many nutritional reasons for having it. It is low in fat, and high in protein content. Thus, yogurt can be greatly used by people of all ages and nutritional requirements.

A single serving of yogurt contains 10 gm of protein, calcium, phosphorus, potassium, magnesium, minerals and vitamins like riboflavin and vitamin B 12. Though, it is low in fats but depends on the type of milk used.

Basic yogurt recipe-

1. 4 cup milk

2. 1 cup plain, natural yogurt with active cultures

Bring the milk to the boil, and remove from flame. Set aside to cool and pour this milk into sterilized bowl. Now, mix in the yogurt with milk till it gets properly combined. Transfer this to a yogurt maker and follow the instructions, or cover with cloth all around for 3-4 hrs at room temperature to set the yogurt aside. Refrigerate it before serving.

Some yogurt recipes-

1. Greek yogurt pancakes
1. Non-fat Greek yogurt
2. 1 tbsp baking soda
3. 1/2 cup all-purpose flour
4. 1/2 cup fresh blueberries
Mix Greek yogurt and egg in a bowl and blend until smooth. Add flour and baking soda and stir properly until the batter is evenly distributed and thick.

Preheat large pan to medium heat. Use an ice-cream scoop or cup to add batter into pan. Spread the batter on the pan in circular motion. Dot blueberries on top of the pancake. Cook for 3 min until golden brown, then toss other side to cook it for 2 min.

Serve it additional fruits or syrup.

2. Greek yogurt chicken salad-

A. 1 large chicken breast, cooked and chopped

B. 1/2 cup plain Greek yogurt

C. Lemon juice

D. 1 celery stick, diced

E. 4 celery leaves, minced

F. 2 red onion, diced

G. 1/2 cup apples, chopped

H. Grapes, sliced in half

I. Walnuts chopped

J. Raisins

In a large bowl, mix all the ingredients chopped and add chicken breast to it. Mix them well. Now add yogurt over it, and mix them all well and serve it decorated in a dish or bowl.

3. Yogurt cheesecakes –

A. 1 1/2 cup yogurt

B. 1/2 cup tofu

C. Salt

D. 1 1/2 tbsp vanilla extract

E. 5 tbsp flavored syrup, sweetener

F. 2 1/2 tbsp corn starch

G. 2 tbsp sugar

For homemade yogurt, place a strainer lined with cheesecloth over a pot and pour the contents of plain, vanilla or unsweetened yogurt. Refrigerate it overnight, and then discard the liquid at the bottom of the pot, to get homemade Greek style yogurt.

For the cheesecake, preheat oven to 350 F. Now, combine all the ingredients and blend them until completely smooth. Pour it in any prepared crust and bake it for 30-40 min, and them remove from oven. Allow it to cool for an hour, before removing it from the crust. Now keep it refrigerated for 8 hours.

Now, serve it dressed with syrup and strawberries.
June 18, 2014