Category: Food

Food Myths Exposed!

There is like crux of truths behind so many food and nutrition myths and now, this articles will help you separate science from silliness and uncover some most common Food myths. Yes, some conventional food wisdom you think makes you so wise, is well, not so wise. And that’s why you need to clear up your cluttered mind and here’s are some real food myths busted, only for you. Go through them and get yourself amazed…

Chocolate lifts up mood and is Antidepressant: The most common aspect we believe in, these delicacies help in upliftment of mood and makes us feel better when you are feeling low. Like Really? The story behind it is that chocolate has been touted as possessing this ability to boost serotonin levels. But there’s a problem with this theory as per researchers. First being, that your mood changes without change in serotonin levels. Finally, when you eat chocolate as comfort food, it is more likely to prolong your depression rather than bringing it to an end and this is why the joy you receive from eating chocolate is short and sweet as a pleasure of anticipation.

Calories eaten at night have more fattening than the calories eaten in morning: Well, this is funny to think that calories have effect on your body system as per time of the day. As told by Dr. John Foreyt,” Calories are calories and it doesn’t really matter what time you eat them. What actually matters are the total calories that you take in.” So, better to keep check on the amount of calories rather than on time.

Fresh is always better than Frozen: Not a truth as Frozen can be as good as fresh food with all the nutrients intact. The frozen produce can be as nutritious as fresh and this is because it is frozen shortly after picking, which says that it retains more nutrients than if it has to travel, unfrozen for days before being sold and consumed. Also, there is cost benefit as frozen is often cheap as compared to fresh.

Apples are as good for you now as they always were, like in 19^th century: Apples are awesome and are an excellent wholefood and source of nutrients and Vitamin A, of course. But unlike in 1940s, when apples were known to contain three times as much of iron as one of today’s apple, which was due to growing of the same crops in the same soils. It removes the nutrients and that’s why crop rotation is so important.

Dark or Brown Bread is always better than White bread: A very common perception that people have, that white bread holds no good and dark one is better. While the truth is slightly different as dark bread may just have caramel colouring and be no better than white bread. Rather look at such words on the packaging like, ”whole wheat bread” “whole grain” ; that means bread is made from unrefined wheat, which has more than double the fiber and also has high potassium, manganese, selenium content. So, break this myth.

Eggs are bad for your heart health: Well, Labeling eggs as bad for the heart is wrong notion as many studies show that healthy people can eat an egg a day without any problem. Though it is true that it contains substantial amount of cholesterol in their yolks which is about 211 milligrams per large egg. But the good thing for most of us is, that the cholesterol we eat in eggs or any other food, doesn’t have a huge impact on raising our blood cholesterol as the body compensates by simply manufacturing less cholesterol itself. Only trans fats and saturated fats are the chief culprits for heart disease. Make sure that eggs can fit in as long as you make a room for them in the rest of what you’re eating.

Carbohydrates make you fat in some way: The famous low carb/no carb manifesto is generally followed by many people thinking carbohydrates are fattening while there’s nothing inherently in them that make them a fat food. Undoubtedly, refined carbohydrate rich food such as white bread, pasta can raise the risk of gaining weight and other health problems but is you cut so called, good carb from your diet such as whole grains, beans , then you are missing out the main source of fuel for your body.

Radiation from microwave zaps nutrients in your food: This is a misguided thinking as according to many researchers, it is the heat and the amount of time you are cooking that affects the loss of nutrient and not the way you cook it. The right perception is; because microwave take less time to cook and hence minimize the nutrient losses. Microwave cooking is no different than any other method of cooking that supplies heat to food. You just need to make sure that you use microwave-safe containers only and not just pick any of the plastic container.

Craving certain food because there is deficiency in one of the nutrients they provide: Nope! It’s not true that you crave certain because you have gotten deficient in nutrients they provide to your body. The basic reason behind human food craving tends to be more about satisfying emotional needs than the actual hunger. Generally, cravings occur when you have a boring diet or you are restricted to eat something. If there is any nutrient deficiency then it is of “iron” and that lack of iron might somehow affect the body’s mechanisms.

All these food facts or food myths busted here might surprise you and change your ways and perceptions about it. But it is for your good, if taken into consideration. Now, relish food more.

Healthy Eating. Happy Life.

December 6, 2014
Fish Mania !!!

Two years ago I got married to my lovable Bong boyfriend and the very next day, I was introduced to this favourite cuisine of every bong family – “Mach Bhaat “.Its a tradition in the families to love Fish . I was a little scared as I just couldn’t tolerate the smell of it, few might relate to my situation .Bengali’s are just crazy about fish and I was just the opposite. They can write their own food bible about their favourite food “Mach “.If you ever had interacted with a Bengali, within a few minutes of your conversation you will know the love they have for Fish.I have seen crazy Bong friends of mine in alien cities travelling to every nick and corner of the city… Guess what? Just to have mach bhaat. Gosh! I can write loads of stories about their fish mania, For instance, its a tradition in Bengali families to judge a would be son-in laws character by letting him buy a fish and the quality of the

fish he buys determines his character (Its true. I am dead serious). The only thing which can deviate a Bengali’s mind from fish is football (May be politics sometimes).Its not easy for a bengali to live without mach a single day and for some even one single meal. When I started cooking after marriage I had this huge challenge in front of me of not having fish and still cooking it.But I took up this challenge and
have made so many recipes thanks to my mother-in-law and sometimes you tube too. You wont believe I started liking fish and now, eat it for every single meal. This is how crazy you can be when you marry a Fish Maniac. Its lovely to pen down my initial cooking days – horror stories which eventually turned out to be fairy tales and bring a smile on my face every time I recollect those memories. Today I am
going to share a two of my favourite fish recipes which I cooked for my first anniversary party and they turned out to be a big hit. I hope it rocks your parties as well.

Fish Biryani !!!

Yes! I am discussing biryani with a twist . This dish is delight to have and very simple recipe to try at home. For a fish maniac its heaven on a platter.

Ingredients : 400 g Basmati Rice washed and soaked for 30 minutes., 400g Bhetki fillet or Talapia Fillet (Both easily available in markets), 2 cups finely sliced Onions (Preferably red Onions),1 cup finely chopped onions ,1 cup chopped tomatoes, 1 tablesopon Ginger and garlic paste ,1 1/2 cup Whipped Yoghurt, 1/2 cup Coriander and mint finely chopped, 8 to 10 Small green chillies slit from one side, 2 tablespoon Lemon Juice ,2 to 3 black cardamom, 2 to 3 cinnamon sticks, cloves, black peppercorns, 1 /12 teaspoon cumin powder, 1 1/2 teaspoon coriander powder, 1 1/2 teaspoon kashmiri red chilly powder , 1 1/2 teaspoon turmeric powder, Salt to taste, 1 teaspoon of rose water, Oil as required.

Servings : 4

Method :

Marination of fish :
Mix Lemon juice , ginger and garlic paste with all the powdered dry spices ( cumin , coriander , kashmiri red chilly , turmeric, Salt) . Apply apply the mixture to the fish fillets and keep it aside for 30 minutes so that spices get properly soaked into the fish for a even taste.

For Biryani Preparation:
Cook the basmati rice previously soaked in water until its half cooked. Once the Rice is done spread the rice in a flat tray so that it doesn’t get overcooked in its own heat.
Take a small deep pan add oil for deep frying and fry sliced onions till they are golden brown and keep it aside plating on paper napkins to strain extra oil.

For biryani handi preparation take a deep pan with a lid. Heat it on medium flame . Add oil in a generous amount, heat it for for 30 secs and then add whole spice ( black cardamom , cloves , cinnamon, black peppercorns). Stir it for 30 sec so that oil gets the spicy flavour and add chopped onions . Sauté it for 3 to 4 minutes, add – salt, turmeric powder, chopped tomatoes and sauté it for another 3 to 4 minutes until tomatoes separate oil. Now add whipped yoghurt and marinated fish. Stir it gently so that it doesn’t breaks fish fillets. Close the lid for 8 to 10 minutes and turn the gas on slow flame. Now to have layered biryani take out half of the cooked fish in a bowl . Spread the remaining
fish in the pan and add half of the rice quantity, layering it with half of the deep fried onion slices and half of the chopped coriander and mint leaves ,flavouring it with few drops of rose water. Repeat the same layering with the remaining ingredients and keep the deep pan on top of a flat tava ( Flat )pan on a medium flame for 5 more minutes. This process creates dum in the biryani giving a nice aroma to the dish.
Once done Plate the dish in desirable bowl or platter and serve it with love.I am sure you will please a fish maniac.

Doi Mach :

Another dish which is a delight to have, a traditional bengali recipe and currently my favorite “Doi Mach”. Fish cooked in yoghurt marination .

Ingredients : 8 pieces of Rui Fish , 2 medium sized onions , 2 to 3 chillies made into fine paste, 1 tablespoon garlic paste, 1 & 1/2 cup of whipped yoghurt, 1 cup Tomato purée,1 teaspoon cumin seeds, 1 bay leaf, few green cardamom, little cinnamon stick ,cloves, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 & 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilly powder, 3 to 4 green chillies slit from one side, oil to cook, salt and sugar to taste , coriander leaves chopped for garnishing.

Servings : 4

Method : Marinate fish with salt , sugar, 1/2 teaspoon turmeric powder and half of ginger and garlic paste and keep it aside for 30 minutes. Heat a pan , add oil and heat it for 30 seconds . Add bay leaf , whole spices and cumin seeds along with onion and chilly paste. sauté it for a minute and then add rest of the ginger garlic paste. Sauté the entire mixture for 2 to 3 minutes until onions turn transparent. Add tomatoes , salt, and dry powdered spices and stir it for another 3 to 4 minutes until it separates oil. Add the marinated fish and stir it gently mixing every ingredients well. Cover the pan with a lid and slow the flame and cook it like this for another 10 minutes. Open the lid if the fish is tender enough to eat , Switch of the flame plate the dish into a platter and garnish it with coriander leaves . Serve Hot with loads of love.

Happy Eating !!!

December 3, 2014
The Taste of Real India !!!

We all binge on fast food stalls laid near our college , homes, offices and schools. Its why Indian cities are famous for .We all love to have chaat , pakoras and sandwiches whenever we are out for some fun time ( Or…..a time out!) . Roadside food though seems unhygienic to few (specially our mom’s) but still we all have indulged ourselves to commit this tasteful sin.Students would agree with me if I say we survive college or school days because the “bhaiyaji” who sits outside our campus who makes much more better stuff than our “canteen wale uncle” , its true right ! Roadside food is relief to all those who survive to just eat and to those who believe wasting money on a high class pizza is a waste. Don ‘t we all cherish those after school bhel puri and kala khatta . I always had this sigh of relief to treat my friends with this heavenly food outside my college campus on my birthdays ( it saved my pocket money a lotttt) .

Boys still surviving with this strategy of saving money on dates ,by taking their lady love to marine drive or Victoria Memorial and having bhel puri or pani puri & trust me these dates are very romantic with minimum expense. Those who are still wasting money on” Hi Fi ” dating try out my way of wooing a girl after all “WE” love attention not food. I have spent many years as a student in Pune ‘s FC road ,a very famous place even as Brat Pitt along with Angelina Jolie were spotted there some years ago (Yeah !!! its a big deal for Hollywood crazy puneites) and if you have ever visited that place you will relate to each and every word in this article written so far . Steamed momos, Bun Maska , Irani chai , corn cutlets you name it and you will get it in FC road. And not only Pune I believe and you all will agree with me every city has a highlighted food street where often people our seen having the best time of their day chatting ,gossiping, singing , shopping and most importantly Eating with their family and friends.We all get annoyed when unable to pass a footpath without pushing or when see our streets get dirty with rotten food spilled every where and easily blame the roadside food shops , But this question itself raises the debate are we going to survive without these people serving us with best tasteful yummy delights generations after generations (Yes its an long affair trending through many generations ). I vouch for their existence as they are part of me, my city, my country.On this note will share few yummy recipes of my favourite roadside Platter.

Chocolate Cheese Sandwich :

Ingredients : Square shaped breads 4 Pieces, 1 cup processed grated cheese, 1/2 cup chocolate syrup, 1 teaspoon honey , 1 tablespoon roasted nuts( Depends on your preference But I prefer Almonds ).

Servings : 2

Method : Take a Bread slice apply chocolate syrup evenly . Spread the grated processed cheese too in similar way .Make it a sandwich adding another plain bread slice . Grill it until it has toast like texture . Top it with honey and roasted nut . Serve hot. Enjoy this sandwich with a hot cup of coffee. It will make your day .

Sprout Chaat :

Healthy , tangy , spicy, & tasty yet roadside . Yes its a delight for those who diet but still want to hang on roadside junk.

Ingredients : 1/2 cup sprouted moong (small green legume), Sprouted kala chana (Black chickpea) , 1/2 cup tomato finely chopped, 1/2 cup cucumber finely chopped, 1 teaspoon chaat masala, 1 teaspoon roasted cumin seed powder, half a lemon juice, salt to taste, 1 teaspoon green chilly finely chopped, Little coriander leaves finely chopped for garnishing.
Servings : 2 ( The more the merrier )

Method : Mix all the ingredients and stir well. Garnish it with coriander and serve the diet freaks of your gang( They wont skip your party now) .

Moong Daal Vade with tangy Mango Chutney :

Ingredients : Soak 2 cups Moong Dal overnight and make it into a paste (not very smooth), 2 teaspoon ginger and green chilly paste , 1 teaspoon red chilly powder, Salt to taste, cooking oil for deep frying.

For Tangy Mango chutney : 1/2 cup green mango made into fine paste , 1/2 teasppon green chilly paste, 1/2 teasppon lemon juice, Salt to taste.

Serving : 2

Method : Mix moong dal , salt , ginger and green chilly paste &red chilly powder very well with the help of hands . Take a pan heat oil for deep frying . Fry small vade shape and size not specific ( Its a way you feel comfortable ) till golden brown. Take out from the oil, dab it on a tissue paper and sprinkle black salt (a bit ) before serving.

For Chutney : Mix all the ingredients well listed above for the chutney and serve as a dip with moong vade.

Mumbaiya Vada Paav :

Considered as staple food in maharashtra .My favorite so I saved it for the last to share with you all. Its a very simple recipe to try at home .

Ingredients : 2 large potatoes boiled and mashed ,2 teaspoon Roasted coriander seeds , 1 cup soaked poha ,mashed just like potatoes, 1 teaspoon chaat masala, 1 teaspoon chilly powder, 1 teasppon garam masala, 1 tablespoon coriander finely chopped,1 teaspoon chopped green chillies, salt to taste, 1 teaspoon turmeric powder, 1 cup gram flour, half cup ric e flour, Oil for deep frying , Paav to serve with vada.

Servings : 4

Method : mix well boiled mashed potatoes, mashed Poha, chaat masala, green chillies , red chilly powder, coriander seeds, chopped coriander leaves, salt and pinch of turmeric powder into a fine smooth lump free mixture . To coat this mixture we need to make a thick paste of gram flour , rice flour , turmeric powder& salt .Once the coating is ready , we will take out equal portions from the mixture , give it a round shape and dip it in the coating mixture and deep fry it. Once the vada’s are done sandwich it between the paav and serve hot with tamarind Chutney . Enjoy it when it rains and you feel hungry.

Its ironic that I am writing all about roadside food while enjoying Tikki Chaat on my couch ( Idea to pen down few recipes clicked with the first bite itself).

December 3, 2014
Easy Sandwich Recipes

Sandwich is the product of the modern world which was introduced in the western world. Later it spread to other parts of the globe. This simple, easy to make dish is a favourite among children and adults alike. Sandwiches are good for our health since it includes vegetables that we won’t take otherwise. It is a widely popular lunch food is easy to carry and is usually taken to picnics, offices and schools.

HISTORY

The history of modern sandwiches using sliced bread dates back to 18^th century Europe. But historians argue that sandwich or sandwich like dishes were used in different cultures.

The famous Jewish religious leader, Hiller the Elder, is said to have wrapped Paschal lamb or the Passover lamb in soft Matzah (flat, unleavened bread) during Passover ceremony (a religious ceremony of the Jews). Predecessors of sandwich can also be found in Europe during middle ages and also in Netherlands during 17^th century. Initially, sandwiches were considered to be the food of men who shared it while gaming and drinking at night. But slowly, it entered to the aristocratic homes and became a part of their diet. The popularity of this simple food increased due to industrialization and the rise of the working class. Sandwiches became popular in Spain and England during 19^th century. This popular and quick meal became part of American culture during 20^th century and from then on became a staple diet.

THE STORY OF THE NAME ‘SANDWICH’

It is considered as the namesake of John Montagu, 4^th Earl of Sandwich, 18^th century English aristocrat, who is considered as the eponymous inventor. Before being known as sandwich, it was known as ‘bread and cheese’ or ‘bread and meat.’

In Spain, sandwich is also known as ‘bocadillo.’ Hamburger is one of the popular varieties of hot sandwiches.

EASY SANDWICH RECIPES

A)     HAKKA NOODLES SANDWICH

INGREDIENTS

1)      1 Hakka noodles packet

2)      Capsicum (finely chopped)-1

3)      Spring onion (finely chopped)

4)      1 carrot (chopped)

5)      1 tbs cabbage

6)      1 tbs beans (chopped)

7)      Soya sauce and chili sauce- as per requirement

8)      Oil

METHOD

1)      Boil water and add Hakka noodles and 1 tsp oil.

2)      Remove the pan and pour the content to a plate and let it cool.

3)      In another pan, add oil and let it become hot.

4)      Add chopped vegetables and fry (the vegetables should be crunchy)

5)      Add soya sauce, chili sauce and also noodles to it and mix well.

6)      Garnish it with chopped spring onions and serve it hot.

B)      CHILI PANEER TOAST SANDWICH

INGREDIENTS

1)      1 tbs oil

2)      1 finely onion

3)      1 crushed green pepper

4)      2 bread cubes

5)      ½ cup grated paneer

6)      tomato ketchup

7)      chili sauce

8)      ¼ tsp pepper powder

9)      Salt- to taste

10)   Coriander leaves

11)   ¼ cup grated cheese

METHOD

1)      Heat oil in a pan and fry onion and capsicum for 5 minutes.

2)      Add bread cubes, grated paneer, tomato ketchup, chili sauce, salt and pepper powder to it and mix it well.

3)      Apply butter on toasted bread.

4)      Spread the above mixture and sprinkle some grated cheese on top of it.

5)      Grill until the cheese melts.

C)      GRILLED CHEESE SANDWICH

INGREDIENTS

1)      Cooking oil

2)      2 slices of whole grain bread

3)      2 slices of cheese

4)      ½ tomato-sliced

5)      ½ cup baby spinach

METHOD

1)      Layer cheese, tomato and spinach between the bread slices.

2)      Heat a large skillet over medium low heat. Add oil to it.

3)      Heat the sandwich till the bottom becomes light brown in color. Flip to the other side and heat it in the same way.

4)      Cut the sandwich to half and serve it hot.

D)     GRILLED AMERICAN CHEESE SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      1 slice of American cheese

3)      1 tbs mayonnaise

METHOD

1)      Heat the skillet over medium heat.

2)      Spread half the mayonnaise to one side of the bread. Heat this side of the bread in the skillet.

3)      Now add cheese on top of it.

4)      Spread mayonnaise to one side of another slice of the bread. Keep this side on top of cheese.

5)      Heat the sandwich till the cheese melts.

6)      Turn the bread and repeat.

7)      Cut the sandwich into half and serve it hot.

E)      ITALIAN STYLE GRILLED CHEESE SANDWICH

INGREDIENTS

1)      2 slices of white bread

2)      1 tsp margarine (softened and divided)

3)      1 slice American cheese

4)      ½ tsp Italian seasoning

5)      ¼ tsp crushed red pepper flakes

6)      2 slices of tomatoes (thinly sliced)

METHOD

1)      Spread ½ tsp of margarine on one side of each slice of bread.

2)      Place the bread (with the margarine side) on a skillet.

3)      Place cheese on top of bread and sprinkle it with Italian seasoning and red pepper flakes.

4)      Lay tomato slices on seasoned cheese, overlapping tomato slices.

5)      Place the other slice of bread on tomato, with butter side up.

6)      Cook on medium flame till the bread turns a golden brown color.

7)      Remove the sandwich from the skillet.

8)      Serve it hot and enjoy the food.

F)      GRILLED CHEESE AND TOMATO SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      2 slices of tomato

3)      2 slices of Swiss cheese

4)      2 tsp of mayonnaise

5)      1 pinch salt

6)      1 pinch pepper

7)      1 pinch Italian seasoning

8)      1 pinch garlic powder

9)      1 pinch minced garlic

10)   2 tbs butter

METHOD

1)      Spread mayonnaise on both sides of bread.

2)      Put slices of cheese on one piece of bread.

3)      Add tomato slices.

4)      Sprinkle it with pepper, Italian seasoning and salt.

5)      Add cheese on top of tomatoes and cover it with another piece of bread.

6)      Heat a pan with butter and garlic powder or minced garlic.

7)      Spread butter on top of each side of bread.

8)      Grill it until the bread turns golden brown color and the cheese melts.

November 28, 2014
Assamese Taste!!

Assam is a very important part of our India, Its famous for its culture, dresses, food etc. Here we are going to have a look at its food culture, Assamese cuisine is a style of cooking which is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds, both of which are centered on the main ingredient – Rice. So here are some Assamese dishes which can give you a taste of Assam.

BOR MANIMUNI MAASOR JHOL-

Ingredients-

1. Bor manimuni (with roots):150 gm

2. Hot water – I normally use double the amount of curry I need.

3. Small fish: 200 gm any fish you like.

4. Salt and Turmeric – To your taste.

5. Mustard oil – To fry the fish and a little for the curry.

6. Fenugreek seeds: a pinch

7. Black pepper powder: 1/4 tsp

8. Garlic: 3/4 pods (crushed)

Recipe- Grind the bor manimuni greens root and all. Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving.

Wash and clean fish and marinate with salt and turmeric. Fry them 80% in a wok and in mustard oil, keep aside.

In the remaining oil, add the fenugreek seeds to crackle. Add crushed garlic pods, salt, turmeric, manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.

Let it simmer until the water is half in quantity. Just before turning off the fire, add the pepper powder. Serve with steamed hot rice.

ALOO KONIR DOM-

Ingredients-

4 eggs, 1 onion, chopped, 5 small potatoes, quartered, 2 tomatoes, sliced, 1 tblsp ginger-garlic paste, 1 whole red chili, 1 bay leaf , 2 cardamoms, 1 tsp cumin seeds, 1 inch stick of cinnamon, 3 cloves , 1 and 1/2 cumin powder, 1 tsp turmeric powder and a little extra for frying the eggs, 1 tsp garam masala powder, 1/2 tsp coriander powder.

Recipe- Boil the potatoes along with the eggs till done. Peel the potatoes and keep aside. Make small incisions on the eggs, lengthwise. Rub a little turmeric and salt on them, fry in a tblsp of oil till brown and keep aside. Be careful and keep a distance while doing this as the eggs may splutter at times. Heat 2-3 tblsp of oil in a pan. Add the cumin seeds, bay leaf, whole red chilli, cardamoms, cinnamon and cloves. When the seeds splutter and the oil begins to leave an aroma, add the onion and stir for a minute. Add the ginger-garlic paste and fry till the onions are translucent.

Add the tomatoes along with the cumin, turmeric and coriander powder, season with salt and cook over low heat till the tomatoes are mushy.

Mash one or two pieces of the potatoes to thicken the gravy. Add all the potatoes and stir for a couple of minutes till they are nicely coated in the mixture.

Add a glass of water and bring the gravy to a boil. The amount of water can be reduced if a thicker gravy is desired.

Now add the eggs and simmer for a minute. Add the garam masala powder and simmer for a further minute. Remove from heat and garnish with freshly chopped coriander. Serve hot with rice or chapatti.

LABRA-

Ingredients-

3 chopped butternut squash/pumpkin

2 chopped aubergine

1 chopped mooli ( Radish)

2 medium sized potatoes, chopped

A paste of 1 small onion (chopped), 4 cloves of garlic (chopped), 2 inches of ginger (chopped) and 1 whole red chili

2 tbsp mustard oil

1/2 tsp sugar

Salt to taste

3/4 tsp turmeric powder

1 tsp cumin powder

3/4 tsp garam masala powder

1 and 1/2 C water

For the tempering-

1 tsp paas puron

1 bay leaf

1 whole red chili, halved

Recipe-

Heat the oil in a pan and add the ingredients for tempering. When the seeds splutter, add the onion-ginger-garlic-chili paste. Keep stirring till the moisture evaporates and the mixture is lumpy.

Add the vegetables, mooli, potatoes, butternut squash and aubergine, in that order, stirring well after each addition till everything is nicely coated with the spices.. Add the sugar and season with salt.

Reduce the heat to low, cover and cook till the vegetables are done 3/4ths of the way, stirring every now and then.

Add the turmeric and cumin powders, stir well for about a minute and add the water. Bring to a boil over high heat. Reduce the heat to low, cover and cook till done, stirring every now and then. The aubergine should have lost its shape, the squash and potatoes very soft (no sharp edges) and the mooli slightly firm.

Add the garam masala powder.

Increase the heat and stirring continuously, reduce the gravy, but do not let it dry out completely.

Serve hot as a side dish with plain rice and dal.

November 21, 2014
A tryst with Sicilia’s soul -PASTA!!

Did you know that over 600 pasta shapes are produced around the world?

Or that 2.75 million tons of pasta is made in Italy every year?

Or that to cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools (one billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – enough to circle the earth’s equator nearly nine times).

Fascinated?

Pasta is a simple dish and it is available in such diverse varieties merely because it is a versatile food item.

“Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday”

-Marcus Samuelsson

So why not cook some?

Here are 5 Speedy Pasta dishes for the home-cook:

Numero Uno –

Pasta Carbonara

Time: 30 minutes

Serves: 4

Ingredients: 1 packet spaghetti, 100 g bacon (cut in strips), 3 eggs, 1 egg yolk, 100 g Pecorino Romano or Parmesan (grated), 1 Tbsp olive oil, black pepper (coarsely crushed), Salt

Directions: In a big pan, heat the oil and fry the bacon till crisp. Set the fried bacon aside. In a mixing bowl, beat the whole eggs and the yolk. Stir in the grated cheese. Set aside the mixture. Boil the spaghetti in salty water. Drain the pasta. Reserve the cooking water. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat. Add salt and the pasta water. Remove from the heat. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan (optional).

Numero Dos-

Pasta with Mushroom Sauce

Time: 25 minutes

Serves: 2

Ingredients: 50 gm shitake mushroom, 100 gm fresh mushroom (sliced), 1 tbsp chopped onion, 1 clove garlic, 1 tbsp fresh thyme or fresh parsley (chopped), 30 ml white wine, 100 gm whole wheat pasta-penne or linguine, salt, pepper

Directions: Put the pasta in boiling salted water. While the pasta is boiling, you should prepare the sauce. In a saucepan, sauté onion and garlic in olive oil. Add mushroom and wine into it. Once the wine has evaporated, add some of the water in which shitake mushroom was soaked. Add salt, herbs and cook for 5-6 minutes. Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve hot.

Numero Tres-

Pasta Con Pomodoro E Basilico

Time: 30 minutes

Serves: 4

Ingredients: 1 packet Penne, Parmesan cheese, 1 kg large red ripe tomatoes, 40 ml extra virgin olive oil, 3 cloves garlic (peeled and minced), A handful of fresh basil, a pinch of red chilly flakes, salt

Directions: Cut the tomatoes in half crosswise and remove most of the seeds. Then quarter the tomatoes. Heat the oil in a large skillet, and add garlic and chilly flakes. As soon as the garlic gives off its aroma, add the tomatoes. Cook over high heat until the tomato begins to thicken. Use a wooden spoon to stir and help break the tomato pulp. Add the basil and some salt. When the sauce is cooked, remove it from the heat and run it through a food processor for a minute. Cook the pasta in abundant boiling water and drain. Place in a serving bowl with the sauce. Drizzle a little olive oil over the pasta and mix well with the sauce. Serve with grated Parmesan cheese.

Numero Cuatro-

Spinach and Ricotta Ravioli

Time: 40 minutes

Serves: 2

Ingredients:

For the Dough – 2 1/2 cup flour, 2 eggs, 1 tsp olive oil, salt
For the Filling – 1 cup spinach (blanched), 1 cup ricotta cheese, 3 tbsp parmesan cheese.

Directions: Grind all the ingredients for the filling and keep aside. To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil. Add some water and knead it to make the dough. With a rolling pin, roll out the dough into thin sheets. Take the spinach mixture and make small portions of it. Place this mixture on the dough sheet, cover and press the sheet around the filling. Cut it in desired shapes and boil them till done. Serve hot.

Numero Sinco-

Four Cheese Pasta

Time: 40 min

Serves: 2

Ingredients: 1 cup macaroni (pasta), 15 gm parmesan cheese, 20 gm cheddar cheese,15 gm brie cheese, 20 gm swiss emmental cheese, 12 cherry tomatoes, 1/2 cup milk, 1 sprig rosemary, 1 sprig thyme, 1 spring onion, 2 cloves garlic, 10 gm chopped onions, 10 gm chopped leeks, 10 gm chopped celery, 1 bay leaf, 60 gm butter, 30 gm flour, 1 pinch white pepper, 1/2 tsp nutmeg grated, pinch of chilli flakes

Directions: Boil the macaroni in salted water. Strain and put in a bowl with olive oil. Melt the butter with flour in a saucepan along with olive oil. Boil milk with rosemary, thyme, bay leaf and spring onions. Strain the milk in with the flour and butter, whisking slowly. Season with salt and pepper. Grate parmesan, add cheddar, some chunks of brie and emmental. Put in the sauce and mix it in. In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt. Saute well and deglaze with a touch of white wine. Mix the macaroni with the sauce. Serve hot.

November 21, 2014
Let’s have some RAINBOW!!

Who doesn’t love a rainbow? That magical moment when Tlaloc is being generous and yet the sun is peeking from behind the clouds, hop scotching and letting fall its warmth here and there – that exact moment, a jolly young rainbow is born.

Rainbows had always fascinated me as a kid. It had that fairytale aura that I looked for in anything and everything then.

That fascination – well, I incorporated it in my culinary creations and the outcome was more than satisfactory. The food looked fun, my little cousins loved them and to top it all, they were delicious!!

My first recipe is a rainbow cake –

Rainbow Cake

Time: 1 hour

Serves: 18 slices

Ingredients:

[ 125g butter (softened, plus a little extra for greasing), 225g plain flour, 150g golden caster sugar, 3 fresh eggs, 1 tsp baking powder, pinch of salt, 1 tsp vanilla extract, edible food colouring (red, orange, yellow, green, blue and purple)

For the icing- 1 tsp vanilla extract, 3 x 250g tubs cream cheese, 350g icing sugar ]* 3 for 6 sponges

Directions: Heat the oven to 180C. Grease the pan and line the base with baking paper. Tip all the sponge ingredients (apart from the food colouring) into a mixing bowl, and then beat until smooth.

Weigh the mixture into another bowl, and then weigh exactly half the mixture back into the mixing bowl. Pick 2 colours and stir a little into each mix. Scrape the different batters into the tins, trying to spread and smooth as much as possible. Bake on the same oven shelf for 12 minutes until a skewer poked into the middle comes out clean.

Repeat the same process to make all the coloured layers. Leave them all to cool.

To make the icing, beat the vanilla and cream cheese until smooth. Sift in the icing sugar and gently fold in with a spatula.

Smear a little icing on your plate to stick the first sponge. Start with the red, and then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. And voila! Your RAINBOW CAKE is ready!!

The Rainbow Cake is a massive hit in my family and I bake it every time my little sister comes to Kolkata for a quick visit. To quote her, “It is yummilicious!”. Kids are going to love it so bake away! Moreover, who said, us, adults can’t have a bit of our colourful fun? Gorge on folks!

The second rainbow-y recipe which I absolutely love to bake is –

Rainbow Cookies

Time: 1 hour

Serves: 48 pieces

Ingredients: 8 ounces almond paste, 1 cup butter (softened), 1 cup white sugar, 4 eggs (egg white and yolk separated), 2 cups all-purpose flour, 6 drops red food coloring, 6 drops green food coloring, 1/4 cup seedless red raspberry jam, 1/4 cup apricot jam, 1 cup semisweet chocolate chips (melted)

Directions: Preheat oven to 175 degrees C.In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. Stir in flour to form dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and cool completely.Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a cutting board on top of wrapped layers to compress. Chill in the refrigerator overnight.In the morning remove plastic wrap. Top with melted chocolate chips, and refrigerate for 1 hour. Slice into small squares.

These Rainbow Cookies are great to snack on are one of the tastiest cookies ever. Try ‘em!

Rainbow Jello

Time: 20 minutes

Serves: 7 cups

Ingredients: 6 packages of Jello (rainbow colours), 3 cups of yogurt or light sour cream, whipped cream ( this is optional but if added, it takes the rainbow jello to a whole different dimension)

Directions: To make each layer of jello, add 1 cup of boiling water to each package of Jello one at a time. Stir briefly and dissolve the Jello. Set half of the Jello aside. Use a whisk and stir ½ cup yogurt or sour cream into the other half of the Jello. Pour the creamy Jello layer into clear clean plastic cups or any other form of utensil you prefer. To the other half of Jello, add 3 tbsp water. Set aside. After the first layer is set, pour in the second layer. Repeat process for all the other layers of Jello. Add a dollop of whipped cream over the Jello (once it is set) at the end. And this is how the awesome Rainbow Jello is created.

The bobbly wobbly Rainbow Jello is a personal favourite. Since it needs mainly two ingredients, it is convenient and is the easiest of the lot to make. And again, it is simply delightful!

November 21, 2014
Cheesy and spicy Enchiladas- Puro Mexico

The intangible cultural heritage of the world, the Mexican food has a wide network all over the world. The life without Mexican food is like no life at all and I think this phrase set right here if we are discussing about the enchiladas, the world famous Mexican dish full of cheese and spices. Mexican enchilada has emerged as a, cultural and culinary phenomenon that goes far beyond than mere belly filling. Enchiladas are rooted in the Mexican culture, religion and tradition, regarded as symbol of Mexican ethnic heritage and sense of delicious food. Enchiladas are also a most favorite street food of Mexico.

This dish was originally came into existence, when the people living in valley of Mexico used to eat corn tortillas folded or rolled around small fish. After that, from generation to generation enchiladas are regarded as central part of the Mexican culture. It is served on all the occasions. Varieties of enchiladas depend on the regions. Enchiladas are rolled maize tortillas stuffed with either chicken or vegetables and covered with melted cheese and Chile sauces. Recipe of enchiladas is very simple it hardly takes 30 minutes to prepare delicious enchiladas.

For Veg cheese enchiladas the ingredients are – 12 corn tortillas, red enchiladas sauce, 2 to 3 tablespoons olive oil, half onion chopped, 1 clove of garlic, 14 ounce crushed tomatoes, half cup water, half teaspoon dried oregano, 4 cups of jack cheese, mild cheddar, a handful of cilantro, ¾ cup of chopped cooked green chilies, 1/3 cup chopped pickled jalapenos, 1 cup of sour cream half a head of iceberg lettuce. For making tortillas take a mixture of either of wheat or maize with salt. stir in water and oil. knead 10 to 15 times then roll and cook tortillas over medium heat.

Method of making enchiladas- preheat oven to 350 degree F. Add a tablespoon of oil on large frying pan at medium heat. Now add a corn tortilla cook it for 2 to 3 minutes. Lift up tortilla with the help of spatula and add another tortilla underneath and cook it also for 2 to 3 second, repeat this process until all the tortillas become brown and soft. you can add more oil if needed. This pre-cooking of tortilla helps in softening them for rolling. Add the fried and chopped onion, cook them for 5 to 6 minutes until translucent. Add the crush tomato, chili, salt and garlic, cook for a minute then add ½ cup water. Add the oregano and if it taste too vinegary, add half teaspoon sugar then put it aside.

Now take tortillas one by one, stuffed with all the mixture and cheese, cover 2/3 of it tightly with the shredded cheese, then roll up the tortilla and place it in casserole pan with little olive oil on the bottom of it. Add sauce on the top of the tortilla in the casserole pan until the tortillas are fully covered with the sauce cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 to 15 minutes until the cheese melts. Now you have cheesy, spice and tasty veg enchiladas served with sliced iceberg lettuce dressed topped with different sauces and cheese. you can put more vegetables according to your test and desires.

Making of non-veg enchiladas-

Ingredients are-
2-3 tablespoon olive oil, 1 cup frozen corns, 2 red onion sliced, 2 red peppers, red chili powder, 2 garlic cloves, crushed, 1 tablespoon cumin seeds and ground coriander, Boneless chicken, cut into small chunks, re fried beans, tomatoes, pasta according to the need, 10 tortillas, 3 ml. pots soured cream and around 200 gm cheddar, grated, 1 tablespoon golden caster sugar, 1 cup shredded cheese and Red enchiladas sauce.

Method: To make enchiladas sauce- first, blend the charred garlic, onion, tomato, chopped green chili and coriander in mixer then put this mixture for heat in oil or Heat the olive oil, fry the onions, peppers, chopped chili and coriander stalks half the garlic and tortillas in a large pan for the 10 minutes until it becomes soft then stir in it 2 teaspoon ground coriander and cumin seeds and fry for 2 minutes. . Now add water, salt, and pepper, simmer on low heat for 10 minutes.

Meanwhile boil chicken in the water, rinse and shred with fork. Add onion and garlic. If using ground beef, brown with the onion and garlic or fry the chicken in another pan until it becomes brown then add it to the pan of vegetables. Sprinkle chicken with cumin, garlic powder and Mexican spices on vegetables, then remove it and allow cooling. Add corn and chili then after mixing add canned tomatoes. Stir the beans, sweet corn, coriander leaves, spices and 150 ml of pasta into the vegetables and chicken. Add tortillas drain on paper towel. The pour the enchiladas sauce in the bottom of the baking pan, fill the tortillas with a spoonful of chicken mixture, spicy vegetables and Cheese.To put together the enchiladas slather sauce on the tortilla, add the cooked enchiladas chicken, roll it and pour enchiladas sauce and cheese on the top. Bake it till the cheese melt. place for the bake at 350 degree for 20 minutes or until cheese melt then garnish with chopped tomatoes, decorated with different salads and sour cream before served.
Now enjoy the cheesy, spicy and testy enchiladas.!!!

November 21, 2014
Barbeque Nation: A must visit!

A world of food in itself is Barbeque Nation. Whether you want to have a dinner out, celebrate an occasion with your friends, colleagues or loved ones, this is the place. A place with perfect ambience and zippy service. You just can’t miss to come in here at BBQ Nation. The food, which is vegetarian and non-vegetarian is fresh, tasty and the most special part is that they there is live grill that is placed directly on your table so that you can grill your starters and savour them while there are still sizzling. Wonderful, No? Also, there is lively arrangement of slow, peppy, hip music and other easy listening number you can choose from. Everything just perfect to lift up the mood.They say that they believe in simple pleasure of eating food and food here is like celebration of life in itself. The soups and salads and main course in this mouth-watering restaurant is taken from cuisines around the world- American, Mediterranean, Oriental, Asian and even Indian!

Barbeque Nation being one of the most successful casual dining food chain in India and has several outlets in all the major cities of India. Let’s have a look on how it all started, the world on grill; food franchise, what’s the story behind it, let’s uncover it.

Sure, some of the successful businesses today are born out of the small personal everyday needs and these end up becoming huge companies with a bit of innovation and desire to deliver satisfaction. Such a tiny, trivial issue pushed the thinking of Mr. Prosenjit Roy Chaudhary to an extent that the mere experiment to get rid of issue turned into one of the most successful food chain in India – Barbeque Nation; a.k.a BBQ Nation. Here goes the story. As in November, Indore can get quite chilly evenings and at the poolside of Sayaji Hotels, the temperature was 7 degree Celsius and Mr. Prosenjit was informed by his MD- Sajid Dhanani, about the complaints of customers that the kebabs served to the guests at hotel were getting cold. That evening, he was watching television in evening at his home, when he saw how nomads are facing a similar problem while camping at riverside. They erected a grill using stacked armour and roasted meat on it. Mr. Choudhary as amazed by this and began serving kebabs on mini grills at the tables, which were 90% cooked, in the banquet division of Sayaji Hotels. It was a big hit.

Then, Chaudhary got the green flag from his MD, to enter into food retail and As CEO of BBQ Nation, he brought the idea to Mumbai and set up city’s first Barbeque Nation at Pali hill, Bandra. People liked it a lot and between 2006 to 2008, there were 13 outlets. Today there are 35 outlets across India. The chain generates revenue of nearly 9 crore per store and the profit margins are 19 percent. What is remarkable about it is the buffet service serving unlimited meat and seafood. As Mr. Chaudhary says,” Barbeque Nation doesn’t begrudge you on portions. He further adds,” If they say they are serving prawns, they will really give you unlimited amounts of prawns.” The firm says, it is interested to explore internationally also and will be going global in coming next years and also adds that Indian market is still the most exciting place to experiment. The firm tells,” We have some serious trade enquiries from Australia, UAE and especially from Dubai. We would be exploring the opportunities of expanding outside India now.”

The chain operates on economies of scale and it offers its customers the independent dining experience. The customers pay a flat price ranging between Rs. 650 and 800 per head, depending on location and time, gets a choice of five vegetarian and non-vegetarian that they can season and cook on the grill, at the table, then move to the main course buffet and can eat as much as they want. This is a unique experience in itself and you enjoy your food like having a barbeque at home and if I talk about taste, undoubtedly perfect. The firm feels that giving fixed price and unlimited choices and food, may have attracted and retained such a pool of customers. Also, it makes it easy for the group of professionals to visit as there is no uncertainty about the bill. He also adds that concept of unlimited buffet isn’t new but execution of Barbeque Nation is superior and lovely experience in itself, making the imitators difficult to copy and compete and operate at same level. The food chain is efficient in its service and is able to deliever consistency at every outlet; which is unlimited food, prompt service and clean toilets. The food is also a perfect blend of multiple cuisines and just the perfect taste to tickle your taste buds and makes it irresisitible for you to avoid coming here. You just can’t help but seduced to dine-in in BBQ Nation.

In this picture is Mr. Kayum Dhanani, the now MD of BBQ.

Indulge yourself in for an unforgettable Barbeque experience, something you just can’t forget and can’t resist walking in again. Go, discover the joy of partying well with Class and Style and yeah, the delicious food. The restaurant is all yours ready to serve your appetite.

November 21, 2014
The Food Invasion-Deciphered!

India has had invasions for several centuries, and with each invasion certain cultures and traditions have been entrusted upon us. Each invasion brought its own languages, arts, religions and of course food! The foods from foreign lands have now become a part of our food palette and it is impossible to imagine biryani not being Indian. Indian foods have always been considered too spicy and unhealthy and it was the main reason for entry of foreign foods to the average Indian. These foods which were eaten as substitutes few years back have now become our staple food and are threatening to make the next generation obese and over dependant on foreign foods. Some of these foods are having high carbohydrate and fat content and making most of the urban children sluggish and overweight. Imported food items, both fresh and processed, are filling shopping bags in cities and towns as the global food trade zeroes in on India as a prime market.

The urban, health conscious and educated Indian often sees foreign food with fancy packaging convince themselves it is nutritious and are eager to spend the extra bit on these foods without proper knowledge about them. Though there are several bad influences not all western food is bad. Some of them have positive effects on health and are actually quite good for us.

The Good

There are few western foods which are undoubtedly good for health. The best example for positive influence of western diet would be the introduction of salads and different kinds of fruits like watermelons and papaya. Salads are healthy and delicious at the same time. Indian foods are mostly over cooked which remove most of the good ingredients and make them less healthy. Salads on the other hand are eaten raw, and manage to keep the proteins and vitamins intact. Salads also have a pleasing appearance and properly dressed salads can be a treat both to the eyes as well as your tummy. Salads also help in satisfying your midnight cravings and provide a healthy alternative to cookies and potato chips. The other great thing about salads is that they are not monotonous. It is not always about cucumbers and tomatoes, you can experiment with your salads and there are thousands of salad combinations which can be tried.

Unlike certain foods, which are good for westerners but don’t suit Indians climate Salads are the perfect for the scorching heat in India. Since there is no cooking involved in salads you need not worry about adding heat from your oven!

Another great foreign influence is the introduction of fruit juices and certain ice creams with fruit salads. Fruit juices and ice creams are perfect for our tropical climate and are advised by many doctors for patients and children with less appetite. Soups are a positive influence on our body and it is the perfect meal for sick people and also serves as a great appetizer.

The Bad

Everyone knows that Breakfast is the most important meal of the day. In most urban Indian families, cereals are the common breakfast foods given to children. Cereals are generally considered to be good for health and are served to the whole family. But in reality cereals are not exactly good. Some of them have heaps of sugar and salt which can entirely ruin your diet and might be a bad choice especially for kids. Instead of cereals the more sensible thing would be to eat oatmeal which is definitely one of the world’s healthiest breakfasts.

Chocolate, especially the dark variety is often advertised as a healthy food which is true in the sense that it gives immediate energy but they also have a negative side. Chocolate contains large amount of butter, sugar and cream, which can hamper your diet negatively. Occasional chocolate consumption is fine but over reliance might cause severe problems.

The Ugly

There are certain western foods which are actually a curse and should never have been encouraged. Mcdonalds and Pizza outlets like Domino’s entered the Indian market in mid 90’s and have effectively been the primary source of making the next Indian generation predominantly fat and unhealthy, especially the middle class urban children. These fast foods have high fat content and a very high energy density. Energy density refers to the amount of calories an item of food consists in proportion to its weight. Foods with high energy density have a detrimental effect on the human brain. The human appetite was designed for low energy density foods and foods like Pizzas, Burgers and fries are extremely unnatural and has severe effects on the human body especially children. Our bodies were never designed to cope with high energy density foods and that is the reason why fast food is contributing to a major rise in obesity. Fast foods can also clog the arteries and can result in increased blood pressure and heart attacks. Fast foods are high in saturated fats and low quality fats.

Our body requires fiber and other healthy fats. Fast foods represent a diet which is entirely unnatural and requires a serious consideration. They are as bad as smoking and drinking to health and should be restricted and curtailed before it becomes an epidemic.

All foreign foods are not bad foods. But we have enough nutrients in our own food and it is important that we understand our own bodies and eat accordingly and lead a healthy and happy life!

November 21, 2014