Category: Food

The Indian Dhabas

In simple terms Dhabas is the title given to roadside restaurants in India. These restaurants are found in highways and other remote regions. The main idea for the opening of these restaurants was to feed travelers and truckers who travel from one region to another to transport goods. In olden days Dhabas were a source of refreshment as they provided a home like ambience combined with tasty food and drinks. It became a spot where social relations were established as most of the consumers were truckers who spoke and discussed about their daily routine and life with each other.The concept of the ‘dhaba’ is not new. Infact, this trend of feeding the travellers enroute has been there for a very long time. It is said, that back in the times, in a village, there was a family who believed in sharing their meals with people around them. They would always prepare extra food and feed this to the passerby’s and the travellers passing through their village. This offered respite to the hungry and tired travellers and many a times, they would offer money as a token of their appreciation. It is from here that the idea spread and grew to the vast scale it is in today.

Open 24 hours a day, Dhabas are small structures usually run by a family or a group of men who work together putting in their knowledge of species and masalas and creating mouthwatering dishes which help the consumers who come there with a hope to kill their hunger. Since the investment put into the working of this center is low, the prices they charge are also reasonable. The best part about a dhaba is that there is no rules and regulation out here. Moreover there is no distinction shown between high class people and low class people. Everybody is welcome to dine here and so it’s not surprising to find people from different sections of the society together in one spot. Unlike other hotels and restaurants, these centers do not spent much on infrastructure and other facilities. There is one structure which is the kitchen where the food is made. The seating arrangement is done outside this structure with the open sky acting as the roof. In regions which are characterized with sunny or rainy conditions most of the time of the year, arrangements are made for sitting both outside and inside the structure. Earlier we had cots where people used to sit and eat and later could have a nap as well however today only some Dhabas follow the same tradition. The newly opened ones have plastic chairs and tables which have substituted the wooden cots.

The concept of Dhabas is not something new and it has over the years only seen improvement and growth. The food is believed to be mainly based on the Punjabi cuisine because the truck drivers mostly belonged to the state of Punjab and secondly Punjabi food is very famous in the northern part of India but over the years there are been a shift in the menu where dishes of different cuisines have joined the list. I had my own dhaba experience when I was young. On the way to agar we had stopped for lunch in a dhaba which was very famous in that area according to our driver. Surprisingly they had no menu cards and all the people working out there knew what was being cooked that day. Tandoori rotis, hot chicken curry with mix vegetables sabzi; I should say I had the best outdoor food ever. The Punjab government is so impressed that it lists Dhabas as an attraction worth a try by the tourists.

The term dhaba originated in the state of Punjab in India. Since Punjab has Pakistan and Kashmir as its neighbors, the traditional Dhabas had the mixture of specialties from all the three regions. A major part of the cooking is done in a tandoor which is an oven made of mud and heated from below. Tandoors are used to cook rotis or Indian breads as well as non vegetarian items like chicken which is spiced nicely and arranged in a skewer and then placed inside the tandoor. According to a recent study done on the dishes ordered by customers in different Dhabas reveals that chicken tikka or lamb korma in the non vegetarian category and rice dishes with panner curry and spinach in the vegetarian category are the most demanded. Even though there are many other vegetarian dishes on the list, but when it comes to non vegetarian we find mostly chicken, fish or lamb. Other meant options such as pork and beef are very rare to find. Since dhaba is not a star restaurant or hotel, cleanliness is something which is hard to find. Although the same cannot be said for all the Dhabas but mostly it’s found that less weightage is put on cleanliness rather than the quantity and the taste of food served. However seeing the crowd and speed in which food is cooked to feed the hungry eaters, it acts as stamp which verifies that cleanliness is something which can be compromised here.

India which is characterized with large scale poverty and unemployment with a major portion of the population lies below the poverty line; Dhabas till today provide both employment to many and remains a source of comfort for the hungry.

Georgie Rajan

June 13, 2014
Street Food

In simple terms, street food can be defined as the food available in the streets. It’s basically ready-to-eat food which is prepared by local venders and then sold to the consumers. The business is carried out in a food truck or a cart where the food is prepared. Mostly regional in nature however there are a lot many venders who venture out into different cuisines in order to expand their market. Since the investment to start this business is comparatively less, the price of the food items is also cheap however we have no guarantee regarding the quality of the food. Many venders believe that quality matters a lot because if the food is tasty but not hygienic then the business might not run well and so in some cases special care is taken regarding safety and hygiene. Earlier street food was not so popular due to quality reasons and secondly people did not have the facility of bringing the kitchen out in the streets or having a mobile kitchen which can both cook and travel to different locations. However over the years lifestyle has changed and people are finding ways to do things in a quick and smart way. This formula was applied to food as well. Due to long working hours and busy schedules, people rely on street food and other fast food joints which relieve them from preparing food at home after work. Moreover with quality standards being established, faith in street food has improved over the years. Today people demand food for a number of reasons such as delicious food at cheap price or for many it’s a way of knowing what other cuisines have to offer while for others it’s an excuse to get holiday from the kitchen. People who look for convenience at cheap prices may not be concerned much about hygiene or sanitation. According to a study done in 2007 by the Food and Agricultural Organization, about 2.5 billion people consume street food every day.

There is no proper evidence which tells us who or how the idea of street food was introduced however it’s found that street food was basically concentrated for the poor who did not have the proper facilities for cooking for example in Rome. In china, street food was for the servants and the lower strata of the society. Wealthy households used to send their servants to buy street food for themselves while they ate rich home cooked food. Many of the African settlers made a living by selling street food in America. The products they sold ranged from cakes and biscuits to coffee, tea, soups and other light foods such as snacks. Venders when found a base in the society expanded their business and started offering food items such as grilled and fried beef, oysters and other meat items which attracted more people. French fries which had been introduced as a street food became very famous among the public and also started being offered in very well established hotels and restaurants. In Thailand Street food had not found its popularity until the 1960s when urbanization occurred rapidly and home cooked food was displaced with street food.

The contribution done by these street venders was neglected or unnoticed by the government for a long time. However when a study was done it was found that in Indonesia about US$67 million was generated in the economy through street food sales alone while in Malaysia it was found to be about US$2.2 million per annum. Since all these revenues are earned by the vendors itself, it’s in a way helping the economy to be self sufficient. Being a part of the informal sector can be one reason why it was never given much importance because it was always viewed that the formal sector was the engine of growth of the economy however over the years planners have seen that with limited employment opportunities available in the formal sector along with high level of competition, the importance of informal sector is coming into the picture. There are many people who due to various economical or social backwardness, fail to get in the formal sector however find work easily in this industry. The International Labour Organization reveals that about 29 percent of the labour force is employed in street food industry where the vendors earn three to ten times more than the minimum wage rate. In many countries the monthly wages earned by these vendors is almost equal to the wages earned by people involved in the formal sector. Women participation has also increased in this business over the years with 90 percent increase in Philippines and 40 percent increase in Indonesia.

With advantages such as delicious food at cheap rates, better employment opportunities, self- sufficiency, women participation etc, there are some disadvantages as well that follows. Contamination of food followed by the use of additives and colouring agents are some of the biggest issues associated with it. However study reveals that it is not the ingredients which go inside rather it is the quantity of these chemicals which we consume that matters. Moreover the water used in preparation of food also affects its quality. Therefore it is suggested that snacks which are fried and food which is hot is safe as they are consumed immediately and since it’s hot, kills most of the microorganisms. There are many other incidents which question the quality of food provided by these vendors for example in 2011, a Pani Puri seller in thane was filmed urinating into the container which was used to serve the consumers. Secondly there are many hawkers who sell without proper permit from the municipality. As a result of which in 2007 the Supreme Court ordered the municipality to demolish and remove all hawkers and food joints which did not have the required permit or did not approve to the quality standards.

With increasing globalization and tourism, the safety of street food has become an important concern for government. There are many ways such as training programs or rewarding programs for vendors which can help in improving the quality as well as build up confidence in street food resulting in the growth of both the industry and the economy.

June 13, 2014
JUICY LUCY:The King of Burgers.

Delhi Heights.
The size of a quarter plate,the width of about two and half inch,this giant burger called the juicy Lucy, stuffed with chicken,lettuce,fresh tomatoes and with an excess amount of cheese is probably the most loaded of all burgers available in India.The serving portions at the Cafe Delhi Heights are absolutely colossal and the taste and quality undoubtedly do take every possible measure to match the stature.A must eat on any visit to Cafe Delhi heights,the juicy Lucy comes across the most mind blowing of all things on its menu .

SUGGESTION:if you do not have much of an appetite ,go empty stomach,because finishing this Goliath of a burger is not David’s play{at least not with a full stomach,one may conquer this humongous portion with an empty tummy}. For those with a really healthy appetite,you shall definitely find yourself satiated (and stuffed). Putting aside the unputdownable matter of size and huge portions,and coming to the taste,the crispy double layered chicken patty with a molten center of cheese,crispy fresh lettuce and tomatoes,doused with mayonnaise and mustard sauce(optional) and cheese slices,soft burger buns that envelopes this entire wonder served with extra veggies on the side( to tone down the cheese effect).Bursts of flavor ,oozing cheese ,crispy patty and veggies in each bite,fill your mouth and surround your tongue in a scrumptious dance of taste.Bite after bite ,it satiates your appetite and as t dissolves on your tongue it keeps on swaying you back and forth on its savory swing.They have undoubtedly named this burger in the most apt fashion, “The Juicy Lucy” .

To add to the experience here comes the Banta soda ‘bottled’ up in a vessel that actually looks like a medium sized pickle jar ,a cool and refreshing drink with lemon slices and mint leaves floating in it,providing all the more for the thirst quenching factor.Depending on whether you opt for sweet,salted or mix soda,the taste varies yet they all are equivalently refreshing and quenching.A personal favorite ,the mix Banta Soda gives you the best of both worlds,and is an ideal beverage to accompany your food.Alert!cheese lovers ,here comes the open chicken burger,the ‘cheesiest’ of all burgers you may ever see,the specialty of this burger is that the buns are inverted and the stuffing is actually the topping.The most generous and extravagant amount of cheese and chicken in the most overwhelming of all preparations is set to stuff your stomach right up .The word huge itself finds a new meaning in the open chicken and cheese burger.It is the DEVIL of all cheese burgers,and after having this,eating even a single speck of food seems to be a task,an ordeal you shall find comparable to putting back the toothpaste you squeezed back inside the tube.a competitor of Juicy Lucy,the open chicken and cheese burger gives it a tough run in matters of quantity,though the taste of Juicy Lucy is any day more preferred than such an excessive dose of cheese and butter.

A statuary warning to people with cholesterol issues,and those trying to watch their calories,DO NOT even think of having a single bite from the open chicken and cheese burger!It can severely and majorly jeopardize your calorie,fat and cholesterol intake!For those looking for a good way to pamper their tastebuds,you have chosen rightly to eat at the cafe Delhi heights.and by ordering the Juicy Lucy with the banta soda,you have opted excellently.For the cheese lovers,the open chicken and cheeseburger is the ultimate form of spoiling yourself and pampering that knack of having cheese,ideal for those who can afford it health wise.With an appreciable set up and decor,this place is indeed one of the most sought after places by many and especially by youngsters for its energetic vibe,food and booze

As far as my experience goes,I have been only to the outlet in Gurgaon,though about one thing I am really sure about is that,people do have to line up to gain entry in this trendy place.With a friendly staff and a good service this place indeed is the hub of the feel good factor with the most pampering of all dishes.They offer the most simple of all dishes easily available on the streets with a very interesting makeover that is set to please your palate.Other than that,the pastas,the Lebanese dishes and other choices from the food variants are much appreciable.

Though in the list of must haves the Juicy Lucy tops the list.The show-stopper is absolutely worth every penny that you spend.And just in case you are worried about your capacity,here is the good news,you can always share it with a friend or your better half,it shall always provide for filling both your’s and the other person’s stomach without fail.Standing true to the big heart India possesses,to the larger than life motto that drives every Dilli wala and wali,Cafe Delhi Heights puts forth the humongous portions,be it food ,be it drinks ,offering amazing quality,service and the time of our lives on a plate.BON APPETITE!

June 13, 2014
Eat a food Rainbow and Colour yourself Healthy!

Aren’t this is Exciting? What is it with food Rainbow. Something that is Truly colorfully healthy! Eat a food rainbow refers that you should make sure that you have red, greens, yellows and all the bright colours on your plate. Nature is full of colours and colours are such a positivity in itself. Same as your wardrobe has so many colorful clothes and so much versatility to make you look good on your outer side, similarly your plate must have variety of eatables, fruits and vegetables of all colours to keep you good from inside. This is a very healthy choice and everyone should opt it. We choose and eat food based on their taste, their cost, and their easy availability. The manufacturers have done a great job in creating foods that are inexpensive, easy to eat, and rich in sugar, fats and oils just to make them taste good and tickle you’re your tastebuds. But, wise decision is not to fall prey to the alluring tastes rather be cautious about your choice and choose the colourful.

“Eating brightly coloured fruits and vegetables can keep you fit and healthy and protect against certain cancers, arthritis, heart disease, cataract and even premature ageing” , says Juliette Kellow
When parents choose to use rainbow as a nutritional guide, you are fortifying that your kids are benefiting a wide spectrum of vitamins and minerals and other nutrients provided by each colour group. Making a choice to eat all five colour groups and sticking to them every day is superb way to maintain the good health of your kids and yourself.
Why to eat Food Rainbow?

Now the question may arise that what is the point in having a colour in diet anyway or why to include food rainbow in your diet? There’s one word to that: PhytoChemicals, also known as Phytonutrients. These are natural chemical compounds found in all plants. They safeguard against diseases and provide health benefits in humans and plants. Phytochemicals in veggies and fruits give them their colour. Each colour has its own vitamins, minerals and phytonutrients that helps in maintaining health of your family and keep it happy and prosperous. Eating a versatile fruits and veggies gives energy to the bodies of kids which help them in learning, growing playing and thriving. Different colours of fruits and vegetables signify different phytonutrients that each have, therefore using rainbow colours as a guide. It is great way of ensuring a wide range of phytochemicals in your children’s diet. A colourful rainbow diet is most appropriate way to keep a healthy body. It is one of the best defenses against cancer, chronic disease, heart disease or diabetes! So, here’s the rainbow guide to choose from the variety of colour foods in your plate from each colour group. There are so many more than you realize. Know about them and eat them everyday.

Green: The fruits and vegetables coloured green by a pigment called cholorophyll. They contain phytochemicals such as indoles and glucosinolates and nutrients such as beta-carotene, folate, iron and calcium. A good intake of these antioxidants can act as natural sunglasses and prevent age-related macular degeneration which is a leading cause of blindness and also help in protecting against cancer. You can choose from variety of green vegetables and fruits like apples, grapes, kiwi fruit, avocado, peas, spring onions, beans, spinach, Brussels sprouts, lettuce, asparagus, broccoli, leafy cabbage, cucumber, watercress, peppers, spring greens etc.

Blue/Purple: The fruits and veggies coloured purple or blue contains phytochemicals called Anthocyanins. Many of these also contain ellagic acid and proanthocyanidins. Anthocyanins helps to keep heart healthy and reduces the risk of strokes. Good intakes of anthocyanin also helps to improve co-ordination and short term memory in old age as well as better vision. Researches have also shown that proanthocyanidins may help to protect against urinary tract infections. Many fruits and veggies like grapes, blackcurrants, blackberries, grapes, blueberries, prunes, plums, raisins, red onions, red cabbage are purple or blue in colour, from which one choose according to their taste.

Red: There are two main pigments that give fruits and vegetables their red colour which are Lycopene(a carotenoid) and Anthocyanins (a flavonoid). Many of these are also rich in vitamin C. Anthocyanins present in red fruits keep the heart healthy, help in fighting cancer, improve vision and memory and avoid urinary tract infections. Tomatoes, guava, watermelon are a very good source of Lycopene, which help in protecting against cancer, especially prostate cancer. We absorb lycopene more easily when foods have been heated, so processed tomatoes are better than raw. One can choose Red fruits and veggies from among raspberries, strawberries, cranberries, pomengranates, apples, rhubarb, watermelon, guava, tomatoes, pepper, radishes and potatoes.

Orange/ Yellow: Yellow and orange fruits contain carotenoids such as beta-carotene and beta-Cryptoxanthin. They are also a good source of Vitamin C. Most yellow and orange foods are packed with beta-carotene, which the body converts to vitamin A , so is good for vision in dim light and maintaining the skin. These fruits and veggies can be apricots, mangoes, peaches, papayas, cantaloupe, oranges, pineapple, grapefruit, galia melons, sweet potatoes, swede, butternut squash, yellow and orange peppers, pumpkin, sweetcorn etc.
All those different colours in your plate, add to plenty of textures and flavours, making meals, simply not just healthy but also more satisfying and enjoyable. Recognise, What colour is your diet?
Happy Eating is Healthy eating. Be colourful. Eat colourful.

June 13, 2014
Assam House Delicacy:Home away from Home

In the Fast Food lane we all have our certain set of experiments,hit and trials,favorites and the ‘do not order’ list,but somewhere down the line we have always longed for food that reminds us of home,if not exactly like our much loved ‘ghar ka khana’.In search of such food ,my friend and I set out towards our destination at Race Course,Assam House Delicacy.The Assam Bhavan harbors this really humble eatery that offers you with special Assamese cuisines.Though I ain’t an Assamese,but where there is food,its worth a try!Having heard much about this eatery depending on the testimony of a friend who recommended us the potato chicken dish,we arrived at around 12 noon(around that time is when they serve the lunch) after a five minute auto rickshaw ride from the race course metro station(yellow line) that costed us Rs.40.
Entering the premises of the Assam Bhavan,a guard had us enter and sign our names in a register and entering further through the doors of the eatery one could see bamboo furniture, table mats that looked like banana leaves and neat and clean tables topped with glasses and paper napkins.

Not very crowded, we saw a couple of people having the traditional Assamese dishes,one could see that they liked it,it was really close to what home’s food tasted like to them.As we sat , a man in a uniform came with two menus in his hands and a writing pad ,with a soft hospitable smile.Ordering the much praised chicken and potato with chapatis and rice we awaited the arrival of our food .The waiter returned back with two medium sized bowls of some herbal appetizer cum soup before our actual order arrived.Warm with a tinge of ginger ,this herbal concoction was really soothing despite the blistering heat,and it really worked up our appetite as well.

After a bowl full of goodness there came our simmering bowl of chicken and potato accompanied with hot chapatis , rice,chutney and salad.
A beatific bowl full of soft juicy pieces of well seasoned and flavored chicken with hand smashed chunks of potatoes and peas.The chapatis,crispy yet soft made it evident that the dough was well kneaded.Basmati rice with a subtle aroma peeped up inside its bowl.
With a civilized start,as we served our portions and began eating,bite after bite our speed of eating quickened as if it was the last time we’d ever eat this dish again,hogging ,overeating and devouring .Though not as uncivilized as it sounds,the chicken definitely had us eating like famished souls.the tingly taste of lemon,the refreshing turmeric’s taste,fresh salad,the spicey and minty chutney grinded freshly for consumption and chapatis conjured the most nostalgic of all effects.We had the Ego moment from the movie Ratatouille the instant we had popped in the first bite.

You can(maybe)fathom the depth of emotions and memories,this one dish triggered. Each bite that lingered on your tongue urged you to keep on eating.After six chapatis(three each) and a bowlful of rice down in the pit of our tummies,we sat there satiated,relishing the typical ‘halwai’effect on the way our stomachs felt.The entire meal for two was worth about Rs.350 was indeed the best ever experience one could have.By stating this,I do not intend to demean the scrumptious treats that so many restaurants and eateries line up,though as a person away from home who has to deal with fast food and depends on the canteen food each day,this was certainly our bowl of happiness.Other dishes like dal and mix vegetables,fish curries and prawns are worth a mention.They too add to the homely perfection.The way the food tastes,simple undiluted and untouched by the need to serve ‘as much as you can’,the Assam house Delicacy prepares each dish on order.Nothing and by which I mean absolutely nothing is prepared before hand or served stale.Fresh ,hot and served with a smile,even the waiter seems to relish his customer’s satisfaction.

Occasionally indulging into foodie treats that are closer to one’s root seems a necessary act one must perform.It is when one is away from home that one learns to appreciate what they had.The idea itself varies from person to person,yet whatever a person deems as his or her haven,a place where the heart finds peace,would undoubtedly be identical to what this neat and clean eatery served you with.Its nothing extravagant,neither flamboyant,it is simplicity at its best.I would not call the taste mind blowing,but rather its what lulls your mind to the most peaceful of states with a tinge childlike excitement at having your favorite dish. The taste definitely reminds you of how your mother prepared things,how her curries and gravies were never too thick and sweet,nor layered with market bought cream,but plain ,savory,a little imperfect in the restaurant sense but the best when it came to the impeccable balance of flavors that created absolute magic on your taste buds.For once eating at the Assam house Delicacy,we found ourselves happier than at any other place we have ever visited.An instant favorite,I recommend this to anyone who craves for ‘ghar ka khana’.BON APPETITE!

June 13, 2014
Strawberry Pleasures

The heart shaped and juicy, as lovely as a love story. A bright red strawberry, is like a symbol of love. These strawberries were considered as the darling of spring’s transition into summers, with this fruit being available only in the month of June. But now with advance in agriculture techniques, these are now available all round the year. You can now enjoy these lovely strawberries anytime your heart desires.

Strawberries, small red fruits clad in scarlet red, dotted with tiny seeds and wearing green little caps, make one of the most delicious and attractive food on earth. They may be found in different varieties, colors or sometimes even different shapes.

Strawberries belong to the rose family and for centuries it grew as wild in America and Europe, but today them are not limited to their native place due to the advancement in crossbreeding techniques.

You’ll fall in love with them, when you know how good they are for you and your belly. These yummy berries are low in calories and fats, high in fiber, potassium, folic acid and antioxidants. You won’t believe that eight medium sized strawberries could impart you more vitamin C than oranges.

One full cup of strawberries contain 45 calories, 0 gm fats, 0 gm cholesterol, 1 mg sodium, 3 gm fiber, 7 gm sugar and 1 gm protein.

Reportedly, United States was the greatest producer of this fruit till 2005. Strawberries also carry the potential to some of the medical and beauty treatments-

l Strawberries if consumed on a regular basis help to reduce the possibility of cancers and heart attacks.

l These berries could also help to remove stains from your teeth.

l Their intake helps in reducing blood pressure.

l Strawberry juice when combined with honey, could provide cure for sunburns and inflammation.

l Intake of nitrate rich strawberries, helps increase flow of blood and oxygen to your muscles.

l Consumption of strawberries by pregnant women is helpful in reducing risk of birth- defects in child, due to the presence of folic acid in them.

Since long, strawberries have been associated with love. During the olden days, newly weds were served with strawberries. Some believe that splitting a double strawberry into two and sharing it with opposite sex may lead you to fall in love with him/her.Some consider them as a symbol of Venice, the Goddess of Love.

There are several strawberry festivals held in different parts of the world, especially in United States. These festivals are organized in late spring, which is the harvest time for this fruit. They are a treat for strawberry lovers as they offer a lot of fun activities and entertainment to the visitors. A number of strawberry delicacies, like pies, shortcakes, jams and desserts are served during this festival.

Some healthy strawberry recipes-

1. Strawberry shortcakes-

Combine 1 tbsp corn sweetener and 1 tbsp corn starch in a small sauce pan. Stir in 1 cup orange juice. Boil it, cook and stir it constantly for 1 min. Until mixture is thickened. Now cool the mixture by stirring. Combine orange juice mixture and some sliced strawberries in a bowl and stir them together. Cover it and refrigerate for 30 min. To serve, spread vanilla sauce over it.

2. Mango- ginger strawberry smoothie-

combine 1 cup peeled mango, 1 cup sliced strawberries, 1/2 cup vanilla yogurt, 1/4 cup cold water, 2 tsp honey, 2 tsp minced crystallized ginger and some crushed ice. Blend them all together, to make a soft gentle puree and serve in glasses.

3. Fresh strawberry jam-

Combine 2 cup sugar, lemon zest and lemon juice in a saucepan and cook at low heat for 10 min, till sugar is dissolved. Add strawberries and continue to heat for 20 min, until strawberries release their juice. Cook till the juice gels on the cold plate and store this refrigerated in sterilized jars.

4. Strawberry lemonade-

In a saucepan, add 2 cup water and 1 cup sugar and bring them to boil. Heat and stir the mixture, until sugar dissolves. Add lemon juice, and then remove from heat. Let it cool, and then drain it. In a blender, puree the strawberries and add it to the drained mixture with lemon juice. Stir well and serve chilled, garnished with mint and strawberries.

5. Strawberry frozen yogurt-

24 hrs before you start making it, insert your ice cream maker into freezer. Add strawberries, lemon zest, lemon juice, sugar and rum to a bowl and toss. Cover the bowl with plastic and let the strawberries to soften at room temperature for 1 hour. Now, add strawberries with their juice in a blender. Blend the berries, and then add vanilla bean seeds and yogurt to it and continue to blend it. Place it in freezer to chill. Now, turn the ice- cream maker on and pour the yogurt into it. Churn until the mixture looks slushy, after 12 to 15 min.Place it in freezer to make the scoop hard.

June 13, 2014
Dounuts
Dounuts come under the category of confectionery food. These are famous throughout the world and are made in different ways. You can either make it at home or they are also available in bakeries and supermarkets and food stalls. Originally the shape of a Dounut is round with a hole in the middle. However we can also find Dounuts of different shapes with or without a hole such as ring shaped, balls, flattened spheres etc. Dounuts are basically flour dough which are deep fried and then decorated with various toppings such as chocolate, sugar etc. The two most famous types of Dounuts which we can find in the market is the original ring Dounuts and the filled Dounuts which is nothing but a simple Dounuts injected with cream and custard or other sweet filings.

Dounuts have a vast history with different people having different opinions regarding the introduction and growth of this food item. However there is one story which many believe gives the true details regarding how dounuts had come into the picture. There used to be a Dutch sailor named Hansen Gregory who used to go for long voyages. During these journeys sometimes the other sailors along with Hansen used to get sick and medical facilities were available. Therefore Hansen’s mother Elizabeth made cakes made up of nutmeg and cinnamon which could help to reduce or cure scurvy and colds. She also used to put hazelnuts and walnuts in order to make the cake a bit crunchier. These cakes were then called oil cakes and did not have a hole in the middle. Elizabeth used to prepare in bulk for both Hansen and his fellow sailors and also end the recipe with Hansen’s cook so that he could prepare cakes for the once this stock was over. One day a storm had hit the sea and Hansen’s ship got stuck in the storm. Historians claim this event happened on 22 June 1847. In order to keep his hands free Hansen pierced one of the cakes on the ship’s steering wheel. Later when the storm had calmed down, Hansen took out the cake from the wheel and found that with a hole in the cake, it was more convenient to eat than when it did not have a hole. Hansen later ordered his cook to prepare cakes with a hole in the middle and that how dounuts came into existence. There is another story which says that the dough was cooked with a nut in the middle. Later Hansen ordered that the nut be removed and so the hole was created in the middle of the cake. The origin of the name many believed comes from the fact that Elizabeth used dough and nuts to prepare cakes for her son and so the name dounuts appeared.

The popularity of dounuts had increased during the World War 1 when millions of homesick soldiers were served with freshly prepared dounuts by women volunteers who did their best to make them feel better. Later after the war when they returned home, this new dish was introduced among local strangers who again added to the fame and popularity of this dish. The first Dounut machine was introduced by Adolph Levitt who was a refugee from Russia who used to sell dounuts from his bakery using his machine. Many believe that Adolph himself created this machine after much encouragement from his customers. Once the machine was created, the bakery became famous as it was the only one with the facility. The machine allowed more dounuts to be produced than before and this helped Adolph to meet the demand which was always more than the supply. Many food historians claim that children used to spent long hours outside the bakery just to see how their favourite dounuts were being made and how the holes in the middle was built in. with time a lot of bakeries were established who sold their own dounuts. Even thought the basic recipe remained the same, every baker tried to bring in some change or design in order to beat the competition and have a share in the growing Dounut market. With different ways and techniques introduced the Dounut machine also went through changes and improvements with time making it more productive and reducing the cost of production.

Dounuts are simple to make and can be made at home as well. The recipe for the same is given below

Crispy and Creamy Dounuts

Directions:
- Add yeast and warm water and keep it for about 5 mins or until it becomes foamy.
- Now add this yeast mixture with milk, sugar, eggs and salt and finally mix to with 2 cups of flour and mix well until the dough does not remain sticky rather become smooth and elastic in nature. Then cover the dough and place it in a warm place and allow it to rise.
- Once the dough has risen in size transfer it to a flat surface and roll it out to ½ inch in thickness. Now cut the dough with the help of a cutter and cover loosely and leave the dounuts to rise again.
- Now we need to prepare the glaze so in a pan melt butter and sugar and vanilla. After this keep on adding 1 tablespoon of hot water till the solution becomes thin but not watery.
- Now heat oil on a deep fryer or a skillet and slide the dounuts into the hot oil. Ensure that the temperature of the oil should be about 350F. Fry the dounuts till they are golden brown. Once the dounuts come up to the surface and attained the desired colour remove them and dip them inside the glaze we prepared and then place them in a wire rack to drain out the excess oil and glaze.
Your Dounut is ready to be served.

Dounuts can be eaten simply or like a snack with tea. Earlier dounuts were known to people belonging to the western countries but today dounuts has become worldwide.
June 13, 2014
Cupcakes
Cupcakes are small sized cakes suitable to be served to one person. These cakes are baked in small aluminum cups or thin paper and decorated similar to how normal sized cakes are decorated. Therefore one can see cupcakes as a miniature form of the normal sized cakes. In old times cakes used to me made in pottery cups or coffee mugs until the discovery of muffin tins which was a metal pan with or without a non sticky surface and had depressions or cups made in them. The number of such depressions ranged between 6 to 12 depending upon the length of the pan and the size of these depressions. Other than metal, such pans were made using materials such as silicone and stoneware. If we notice a cupcake, we find that the lower portion of the cake is covered with a thin sheet of paper. These are patty cases or cupcake liners which are used for bakes these cakes. This paper or cupcake liners are made up of paper or very thin aluminum foil or silicone rubber. These liners are placed in the packets of the muffin tin wherein the batter is put before it goes for baking. The main purpose or use of such liners is that they keep the cupcakes moist and makes it easy to remove the cakes from the tin once baking is over. It also saves time and efforts which would be otherwise put in cleaning the tin after baking is over. For people who could not afford a muffin tin, aluminum foils or silicone liners became handy can they could balance on their own. The paper used here are not the normal paper we find but are thicker yet lighter in nature. Some bakers use 2-3 paper liners joint together to make its stability similar to a single aluminum foil. Such liners also like muffin tin come in different shapes and sizes depending upon the size of the cupcake to be baked.

According to food historians, cupcakes originated in the United States around the 19^th century. The creation of cupcakes is considered to be a revolution in the field of baking due to the amount of time it saves in the kitchen however the origin of the name is still unknown. Historians have come up with two sets of theory which details out how the name could have come into existence. According to one theory the name “cupcakes” was devised from the fact that these cakes were made in cups or coffee mugs and the second theory states that the name was introduced because the ingredients used to make this cake was measured in cups like 1 cup of butter, 3 cups of flour etc. However nobody knows which of these theories explains the truth.

“Sprinkles cupcakes” established in Beverly Hills is considered to be the first cupcake bakery to be started by two investment bankers who had started this business at the time when the market of cakes and bakery products was falling. Though a very risky venture, the two partners believed that the survival of the industry now rested on their shoulders. The partners finally felt relieved that their decision to run the business was correct when the first set of cakes which was produced was sold out in no time and they had to bake more in order to meet the demand for the day. Around 2500 cakes were sold that very day and this was the start of cupcake fever. Cupcakes always proved convenient when compared to the normal sized cakes because they took less time to bake and secondly because of the use of muffin tins, the base of these cakes also did not burn. Since its creation they have been a boom in the culinary world with dozens of bakeries, cookbooks, blogs specially dedicated to them. The market for cupcakes saw a 52% increase in sales during the year 2010-2011 with market speculators predicting a rise in this percent in the future.

Cupcakes are easy to make and can be made at home as well on special occasions such a parties and family gatherings. With different recipes available to us, we have so much to choose from depending upon our taste and preferences.

Since chocolate is a favourite of many the recipe for a dark chocolate cupcake is given below which I would say is worth a try

Dark Chocolate Cupcake

Directions:
- Preheat the oven to about 350F and adjust the rack to the lower middle position in the oven.
- Take a muffin pan and line it with the baking cups and keep it aside.
- Now in a bowl add butter cocoa and chocolate and place it on a saucepan filled with water and heat until the chocolate and the butter starts to melt. Once the melting starts mix them both till they combine with each other nicely. Then keep it aside for cooling.
- Now in a medium sized bowl add flour, baking soda and baking powder and in another bowl add eggs, sugar, vanilla and salt and mix well.
- Now add everything together and mix well till they combine to become thick and homogeneous in nature.
- Divide the batter evenly inside the muffin cups and place them inside the oven. Baking takes about 18-20 minutes after which the cakes are ready to come out.
- Once out keep them aside for cooling
- Now in a separate bowl add peanut butter, sugar, vanilla and salt and mix well till they become creamy. Then add cream to the mix and continue to stir till we get a light and smooth batter.
- By the time this creamy batter is made the cakes would have cooled down. Now make small holes on the cupcakes and fill them with this peanut butter frosting
Your dark chocolate cupcakes is ready to be served

The popularity of this sweet dish has increased so much that according to Google, cupcake recipes are the most searched recipes in the world. So go forward and enjoy your sweet treat in the cup whether you are a child or an adult.
June 13, 2014
Pulaos
Rice does to a meal, what ornaments do to a woman! An ordinary meal turns into a treat if a little imagination is used in preparation. Rice can be used to prepare a plethora of dishes – biryanis, pulaos, tahirees, stir fried rice and so on.

Pulaos are famous Indian rice dish of Persian origin. It is basically rice sautéed in a little oil or ghee and then cooked along with vegetables. Good quality basmati rice along with Indian herbs and spices are mandatory for this preparation. The rules remains the same; 1 cup of uncooked rice = 3 cups of cooked rice. Also, before cooking, rice must be soaked atleast 30 mins prior to cooking. This not only reduces time for cooking but also ensures that the rice does not stick after it is cooked. Once the pan is covered, cook on very low flame to ensure even cooking

Enough with the rules. Let’s get to the fun part. Some famous and healthy pulao recipes are as these given below.

I. Gobi Matar Paneer Pulao / Cauliflower Pea Cottage Cheese Pulao Serves 4

This variety of rice combines the taste and flavours of three nutritious ingredients with a perfect blend of spices. It is light on the stomach and fine to taste. It can be served with raita or eaten as it is

Ingredients

Basmati rice – 1 cup

Onion – 1 sliced finely

Oil – 2 tbsp

Bay leaf – 1 leaf

Ginger – 1/2″ sliced into juliens

Cloves – 2

Cauliflower – 1 cup medium sized florets

Shelled peas – 1 cup

Paneer – 1 cup

Chilli flakes – 1/4 tsp

Garam masala – 1/2 tsp

Salt – 1 1/2 tsp

Procedure
- In a heavy bottomed pan, fry the cauliflower till golden brown. Remove from oil and soak the excess oil on tissue sheets. Repeat the procedure for the paneer. After frying, soak the paneer in hot salted water to make them soft.
- In the same oil, add the whole spices and onions and fry till golden brown.
- At this stage, add the vegetables and stir lightly. Drain the rice and add to the pan. Stir the rice gently. With 1 cup rice, add 2 cups of water
- Add the powdered spices and boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat for 12-13 mins until the water is completely absorbed and the rice is cooked to perfection.
II. Wadi and Matar Pulao / Pulse rolls and Pea Pulao Serves 4

Urad or any regular dal wadi is used extensively in Indian cookery. These can be innovatively used even in your regular pulaos. Not only does it add to the nutrition in food, but it also makes the dish look truly unique

Ingredients

Basmati rice – 1 cup

Oil – 1 sliced finely

Bayleaf – 1 leaf

Ginger – 1/2″ sliced into juliens

Garlic – 2 cloves

Cloves – 2

Wadi – 3/4 cup

Shelled peas – 1 cup

Cumin seeds – 1 tsp

Brown Cardamom – 2

Salt – 1 1/2 tsp

Procedure
- In a cooker, add I tbsp oil and fry the wadis till golden brown. Remove from oil and soak the excess oil on tissue sheets.
- Add a cup of water and pressure cook for 2-3 mins.
- In a heavy bottomed pan, add oil, the whole spices, ginger and garlic and fry till golden brown.
- At this stage, add the wadis and peas and stir lightly. Drain the rice and add to the pan. Mix gently. For 1 cup rice, add 2 cups of water left after cooking the wadis
- Boil the mixture.
- Cover the pan and cook on very low heat for 8-10 mins until the water is completely absorbed and the rice is cooked to perfection.
III. Kashmiri Pulao Serves 4

Faithful to its name, the dish combines the colours and flavours of the majestic and beautiful state of Kashmir. Enriched with rare and extravagant spices and fruits, this dish is both light on the palette as well as great to taste.

Ingredients

Basmati rice – 1 cup

Onion – 1 sliced finely

Oil – 2 tsp

Bayleaf – 1 leaf

Cinnamon – 1 stick

Cloves – 2

Green cardamom – 2-3

Saffron/ Kesar – few strands

Tinned fruit – 1 cup

Salt – 1 1/2 tsp

Procedure
- In a heavy bottomed pan, add oil, add the whole spices and onions and fry till golden brown.
- At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
- Boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection. Add soaked saffron
- Drain the tinned fruit and mix with the cooked rice using a fork gently.
IV. Tamatar Kasooori Pulao / Tomato Fenugreek Pulao Serves 4

Fenugreek is much used in Indian cookery, both the seeds as well as the leaves. But the dried version is rarely used in pulaos. It is a great dish to try out for the health conscious and for people suffering from lifestyle diseases like diabetes.

Ingredients

Basmati rice – 1 cup

Oil – 2 tbsp

Cumin seeds – 1/2 tsp

Kasoori Methi / Dried Fenugreek Leaves – 2 tsp

Tomatoes – 1 cup

Salt – 1 1/2 tsp

Procedure
- In a heavy bottomed pan, add oil, add the whole spices and onions and fry till golden brown.
- At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
- Boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection.
- Drain the tinned fruit and mix with the cooked rice using a fork gently.
V. Garden of Five Senses Serves 4

As the name suggests, this recipe is sure to ignite all five human senses. Owing to its colour, it provides interest to the eyes; the magical aroma is sure to arouse the sense of smell; the taste is sure heavenly; the crackling of spices and aromatic oils from the masalas are music to the ears thereby arousing the sense of hearing and finally, its texture is so smooth that its sure to activate the sense of touch and feel of every single grain of rice

Ingredients

Basmati rice – 1 cup

Spring Onion – 4-5 sliced finely (keep the greens separately)

Oil – 2 tbsp

Bayleaf – 1 leaf

Ginger – 1/2″ sliced into juliens

Garlic – 2 cloves

Cauliflower – 1 cup

Shelled peas – 1 cup

Bread slice – 1 slice cut into small squares

Pomegranate – 3/4 cup

Garam masala – 1 tsp

Salt – 1 1/2 tsp

Baby Corn – 1/2 cup

Capsicum – 1 cup

Procedure
- Pressure cook the baby corn along with one cup water and salt for 5-7 mins.
- In a heavy bottomed pan, add oil and deep fry separately, the bread pieces, cauliflower florets, and paneer cubes till golden brown. Remove on frying and keep in absorbent sheets to soak excess oil
- In the same pan, add the whole spices and stir for a while. Add the onions, ginger, garlic and fry till golden brown. Reduce the flame and add the powdered spices and salt.
- Add the drained corn, capsicum, peas, cauliflower and paneer pieces and mix gently.
- At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
- Boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection.
June 13, 2014
Eating: All under Control

Do you feel Eating is out of control and you don’t have sovereignty over your appetite? You aren’t alone. There are many out there feeling the same and struggling everyday to overcome over-eating and stick to their diet plans. Over-eating isn’t the reason alone for obesity and other health and body shape related problems, but appetizing over junk food is the culprit of obesity and increasing weight. They seem so attractive that it becomes difficult to resist them, be it, burgers, hot dogs, French fries, ice creams, cheese pizzas and other unlimited processed and frozen foods. Overeating or uncontrollable eating is a form of eating disorder called as Binge Eating. In binge eating, people consume unusually large amounts of food. It can be characterized as feeling that eating is out of control or being secretive about what is eaten and when or eating to the point that you feel uncomfortable. Prolonged binge eating can be harmful and can lead to diabetes, heart related disease, gall bladder disease, bone and joint problems etc. If you have any symptoms like this or have fallen prey to binge eating, there is need to worry, but here are some techniques mentioned through which you can have control on your appetite.

I know for a fact that when you have a plate full of chocolaty cookies in front of you in your direct access, walking away from it sounds good in theory but in practice feels like the hardest thing to do. But Not anymore, as we have these scientifically proven strategies for crunching in moderation.
Recognize your true hunger: Sometimes, we eat out of craving or when we are famished, but most of the time we chew up because we are upset, Bored or attracted by something that looks good and irresistible. Realize and learn that Hunger is what you feel in your stomach when it’s empty, But if the feeling is coming out of head or mouth, then it’s most probably not hunger. A “tofu-test” is recommended which means if a block of tofu feels appetizing, you are likely to be hungry.
Eat that works for you in a good way: Now a days, many healthy foods are available, but this doesn’t mean you have to try and eat each one of them. Yes, its true that food which works and gives nourishment to one person can have the opposite effect on other person due to different body-types. It better if you figure out what nourishes you, suits you and energizes you and gives you pleasure.
Bring a change in your perspective: You see a piece of chocolate cake but you will convince yourself not to have it because it’s not in your diet schedule. However, your inner voice opposes you and pops up, saying “ I can have whatever I want to and here is cake and I love it” and you end up eating two slices when you were supposed to eat just half or one piece. Avoid this and assure yourself that you can have one slice to begin with, enjoying every delicious bite. This way eating the irresistible sweeter foods can be brought under control.
Always follow 25 percent rule: According to Dr. Wansink,” My research has found that if you eat just one quarter of something and then distract yourself for 15 minutes, you feel just as satisfied as when you eat the whole thing.” So if you fancy about chocolate chip cookies , better to break off a piece and put the rest of it back in box and then go to bathroom, check your mail or make a call, do anything that can take off your mind from sugary treat.
Practice positive reinforcement: Very first, create two healthy habits like trade-off a high calorie processed food for a fruit or vegetable delight or don’t use a plate larger than nine and a half inches in diameter for yourself when having food. And then positively, reward yourself for the consistent good behavior and not for the kilograms lost. For every day, you make a positive change, reward yourself with something that isn’t related to food, such a hair spa or anything you like.
Prevent Multi-tasking: When you eat, focus solely on what you’re chewing and relish each bite, you’re less likely to overeat and can control your cravings. Quit eating while driving, watching tv, standing next to refrigerator, or working at your computer, instead sit down at a table and eat with calm mind and chew every bite nicely.
Contemplate the ultimate outcome: Always think beforehand, that you have to bear the consequences if you don’t gauge your eating. When you see a really delicious, irresistible don’t savor it out of attraction and how good it will taste, rather focus how it will make you feel after you eat it. Sometimes, its better to skip the craving in order to avoid the repercussions.

If you try and put just a little extra effort, you can eat as you want and as per your taste, without even disturbing your diet cycle and can claim your control over different appetizers, no matter where you go and how lovely food you get to eat. Just be little mindful and conscious and little bit cautious. After all, its your body which demands to be maintained and yes, you can enjoy your life only when you eat in moderation and consistency is maintained. Simply, don’t be anxious about eating, be careful and love your eating.
Happy Eating. Happy Life.

June 13, 2014