Category: More

Scrumptious fruits you must eat and their benefits
Fruits are the ultimate natural source of vitamins, minerals, proteins along with some anti-oxidants and other substances which are very beneficial and essential for health to humans as a healthy diet. Humans and many animals are mostly dependent on fruits. Consumption of fruits in high amounts keeps us away from diseases like cancer,heart diseases,skin diseases etc… There are many kinds of fruits which grow in different atmospheric conditions at different regions.

Carambola:

Carambola fruit / star fruit
- Carambola is a fruit it is also called as star fruit or Carambola Apple.
- Its name differs from region to region.
- This fruit is native to the places like Indonesia, Bangladesh,India and Sri Lanka.
- The taste of the fruit is likely the mix of apple, pear,grapes and citrus family.
- It tastes differently in different stages of ripening.
Health benefits:
- Carambola contains Potassium, Vitamin C,sodium and acid.
- Its rich in anti-oxidants and contains low sugar
- It also contains Nitric oxide(NO) which varies at the ripening states
Risk Factors:
- This fruit is not recommended for those who are suffering with kidney failure, kidney stones and those who are suffering with kidney dialysis.
- The patients with kidney problems when consumed this fruit can cause hiccups , nausea, vomiting, and mental confusion.
Uses:
- This fruit when it is sour can be used for cleaning rusty materials or removing rusty stains from the clothes.
Recipes prepared using star fruits:

Carambola sour juice

Carambola smoothie

Carambola juice

Tambis
- Tambis is a fruit which is from the family of apple known famously as Rose apple .
- Its scientific name is Syzgium samarangense.
- It is also called as bell fruit, water apple, Jamaican apple etc…, and it is called with different names in different regions.
- This fruit is mainly found in the islands of Indian ocean, Andaman and Nicobar Islands .
- In India it is found in Andhra Pradesh in the dry land areas of Rajanagaram mandal ,here in Telugu it is called as Kammari Kayalu. In malyalam it is called as Chambaka.
Health benefits:
- Rose apples are very beneficial to Diabetic patients and also lowers blood pressure.
- It is considered to be good for brain, liver and blood.
- It is used as medicine in curing fever and asthma.
- Its seeds can be used to treat diarrhea
Risk factors:
- Excessive consumption of this fruit can result in certain health problems
- Excessive eating can cause itching in the throat and leads to coughing.
- Eating 3-4 apples per day can serve good excessive is not beneficial.
Litchi:
- Litchi fruits are mainly cultivated in China and India. It is also cultivated in many other countries like Bangladesh, Vietnam, Sri Lanka, Japan and several other places around the world. It tastes sweet and has perfume like smell in it .
Health Benefits:
- Litchi helps in maintaining good health and fat free body as it contains no saturated fats or cholesterol.
- It contains good amounts of anti-oxidants,vitamins and dietary fibers.
- Eating Litchi can help to improve flow of blood in organs, in reducing weight and protects skin from UV rays.
- Its also source for Vitamin C, Vitamin B- complex,thiamine, niacin, and also minerals like copper and potassium.
- Litchi is grown in many areas to prevent and treat malnutrition.
Risk factors:
- Eating litchi’s is not recommended for children especially during the months of May and June , as the litchi’s are attacked by deadly virus called Encephalitis.
Recipes made out of Litchi fruits:

Litchy smoothie

Litchy juice

litchy jelly ice-cream

Palm fruit:

Ice apple or nungu
- Palm fruit which is also called Palmyra fruit or Ice -Apple, known as Tari in Hindi, Nungu in Tamil and Thati munjalu in Telugu.
- This fruit is sweet in taste and looks transparent jelly like thing. Its also fermented to make Toddy called kallu .
- Palm trees which are grown bulky especially in India , Indonesia,Malaysia, Nepal,Sri Lanka, Bangladesh and Africa.
- Its scientific name is Barassus Flabellifer.
- In the states like Tamil Nadu , Andhra Pradesh and some places the seeds are allowed to germinate and forms stems like structure,which are called as Palm sprouts called as Gagulu or Panai Kezhingu is eaten raw or either boiled or roasted.
- And if the fruit is fully ripened then the outer yellow layer is eaten and used in preparing varieties of recipes.
Health Benefits:
- Palm fruits are very healthy and it has been all around from many years.
- Palm fruits contain jelly like substance which is called Ice apple can be eaten or drink which is made out of it is taken as a cool drink during summer seasons.
- It gives instant energy as it contains Vitamin C and Vitamin B – complex
- The fruit pulp is used to cure many skin inflammatory conditions
- The sap which is collected from the tree is used as tonic and laxative to cure liver diseases and ulcers.
- When this sap is fermented it becomes a crazy drink called kallu(alcohol)
- The sap is also used to cure anemia, improves digestion and good for appetite.
Recipes made with Palm fruit:

steps to prepare Rose Milk Ice Apple:
- Boil thick milk in a vessel and cool it in a refrigerator for 1-2 hours
- Peel the Ice Apple (nungu) and cut into peaces
- after 2 hours mix rose syrup to the milk and add sugar and blend it for 2 minutes
- and then finally add nungu and serve it chilled
nongu paal

Sweet Tamarind / Camachile
- Camachile is a fruit which is similar to tamarind but its pulp tastes sweet and looks twisted and red in color.
- These trees are grown on streets in India and its also found grown in South America, Mexico, Philippines, Bengal , Caribbean, Florida and other places.
- This fruits are also called as Monkey pod. Its called as Seema Chintakaya in Telugu , Kodukka Puli in Tamil and Jungle Jalebi or Ganga Imli in Hindi.
Benefits :
- This fruit is used in preparing many meat dishes
- Its seeds are edible and useful in extracting oil out of them which contains only 10% seeds and good for reducing weight.
- Its also helpful in strengthening the gums of tooth ans preparing medicines
- The bark extract helps in curing diarrhea, tuberculosis and dysentery
August 4, 2014
Benefits of Pomegranate juice for health

Pomegranate is a thick skinned seedy fruit.The name pomegranate is derived from the french word “pomegranate” which means seeded apple.Pomegranates are originated in Iran and are brought to Egypt in 1600 B.C.This is not only used as a food source but it is also used as a medical source.Inside the fruits we can find jewel shaped seeds covered by a natural red rind.Drinking pomegranate juice helps our skin and hair in many ways.Of all the fruit juices, pomegranate juice is having special importance.This is because the peel contains the maximum amount of antioxidants which are released in abundance when the fruit is squeezed while juicing.Few people feel uncomfortable while eating the fruit with the little seeds.To such people pomegranate juice is the best way to enjoy the benefits of the fruit.In comparison to other fruits, pomegranates contain the maximum amount of anti-oxidants.The number of anti oxidants in pomegranate are nearly three times more than that in green tea and oranges.One glass of pomegranate juice will provide 40 percent of the body requirements.The juice must be taken without adding extra sweeteners to it, as it may counteract with some of the health benefits present in it.

Pomegranate juice is having many health benefits

Health benefits of pomegranate juice:

Over thousands of years in the middle and east regions pomegranate is used for medical purposes.Pomegranate juice is used as tonic for healing the frequently occurring body disorders like ulcers and diarrhea.The anti oxidants that are present in pomegranate juice offers protection against diabetes, heart diseases, osteoarthritis and several kinds of cancer.

Fruit with strong outer layer and red rind inside

Benefits for heart:

Pomegranate juice helps in keeping the arteries flexible and maintain perfect functioning of heart.Atherosclerosis, which is one of the main reason for causing heart disease, can be reduced by taking pomegranate juice.It lowers the amount of bad cholesterol that is retained in the body and increases the amount of good cholesterol.

Health-Benefits-of-Pomegranate-for-better-functioning-of-heart

Maintains blood sugar levels:

Pomegranate juice contains fructose, but it does not increase the blood sugar levels which the other fruit juices do.According to few studies it is observed that people who took this juice daily for a period of two weeks, had no effect on their blood sugar levels.

health benefits of pomegranate juice for maintaining blood sugar levels

Maintains blood pressure:

Pomegranate juice is helpful in reducing high blood pressure.The problems that are present in the blood vessels of heart patients can be reduced.This helps in coagulating blood and forming blood clots.It even acts as a blood diluting agent, and does not allow for an unrestricted flow of blood through the body.

Pomegranate-juice-control-high-blood-pressure

Protects from Cancer:

Pomegranate juice eliminates free bonding of atoms and it also reduces the growth and development of cancer tissues.The anti oxidants present in the fruit are helpful in promoting strong immunity system.Daily intake of a glass of pomegranate juice can slow down the growth of cancerous cells in prostate cancer.Pomegranate juice blocks aromatase and reduces the chances of getting breast cancer.

Pomegranate juice protects from cancer

Soothes the stomach:

Pomegranate juice is used in the treatment of diarrhoea.Digestion problems can overcome by taking pomegranate juice.This can be more effective by adding one teaspoon of honey in a glass of pomegranate juice.

Pomegranate-juice-resolves-digestion-problems

Boosts immunity:

Taking pomegranate juice boosts our immunity system, as it contains strong anti bacterial and anti microbial properties.The microbes that are responsible for forming cavities in the mouth can be reduced by taking pomegranate juice daily.Of all the fruits pomegranate is having the capacity to oppose the transmission of HIV.

pomegranate juice improves body immunity

Prevents anemia:

Anemia is caused due to the deficiency of red blood cells in the body.As pomegranate juice is rich in iron,it helps in developing the red blood cells in the body.By adding few sugars to the pomegranate juice and taking few drops of it in the nostrils, can reduce nose bleeds.It is used as a remedy for red eyes.

Chances of getting anemia can be reduced

Improves digestion:

Pomegranate juice aids in the smooth functioning of the stomach, heart and liver. This juice induces hunger and can even control thirst. Therefore it is a great choice of drink during summers. It also soothes urinary tract infection and eases the flow of urine. The high amount of dietary fiber, both soluble and insoluble in pomegranate juice helps to improve digestion and regulate bowel movement. Since it has no saturated fats or cholesterol, it is highly recommended for those aiming to lose weight.

Pomegranate is good for digestion

Helps in cartilage regeneration:

Pomegranate juice helps in regulating the enzymes that damage the cartilage.So people who are suffering from bone disorders, joint pains and cartilage problems can overcome them by taking a glass of pomegranate juice.This is also observed by few studies.Bone inflammation can be relieved by taking unsweetened pomegranate juice.Taking pomegranate juice regularly dissolves the stones in kidneys and also cures the inability to develop or maintain an erection of the penis during sexual activity.

August 4, 2014
The art of Chikankari!

Gorgeous Terracotta pots, the ‘tehzib’ (polite mannerisms), the famous ‘Zari Zardosi’, the Nawabs, the eloquent Urdu poetry and the lip smacking Kebabs…Do these ring a bell in your mind? For many of us, it takes us to this one place located in Uttar Pradesh around the Gomti River, which is known as Lucknow to the world! Arts and crafts form the heart of this city. Handicrafts account for a major chunk of its economy and this place is a must-visit for everyone who has a liking for indigenous arts. Lucknow has given another fine art form to the world, called the ‘Chikankari’.

Chikankari is a unique traditional embroidery style also known as ‘shadow work’. It is a very delicate hand embroidery done originally on soft muslin cloth using a white thread and occasionally a yellowish silk fibre. With the modernization of this old art-form, artisans have started producing these elegant marvels on a multitude of bases like semi-georgette, pure georgette, silk, chiffon and other light and thin fabrics. It is made sure that the fabric is not hard or very thick to make sewing with the needle easier. The intricacy and the exquisite gossamer characteristics of this art form lends it a very subtle elegance and a fine quality that is appreciated by designers all over the world. The art of Chikan embroidery is not just a mere craft anymore. It accounts for a large amount of income of the state through exports and is thus one of the most important economic activities practiced in Lucknow and the neighbouring areas. It provides employment to over 3 lakh people ranging from artisans, dealers, entrepreneurs and exporters.

The word ‘Chikan’ has Persian roots and finds its lexical origin in the word ‘Chikh’ or ‘Chakin’ which refers to a cloth adorned with needlework. The origin of Chikan has several tales associated to it. The earliest reference to it was in the 3rd century BC when a Greek traveler, Megasthenes mentioned the use of flowered muslins by Indians. Some famous folklore suggest that a traveler passing through a village near Lucknow is accountable for the popularity of the craft. They say that the tired traveler while crossing this little village asked for water from a poor peasant who offered it graciously to him. As a token of appreciation, he taught the skill of Chikankari to the farmer so that he would never fall short of money ever again. Though it is said that Chikankari became an integral part of Indian Culture when the art form was revived by the Mughal Empress Noor Jehan. Despite being a part of the Indian heritage for centuries before this, the origin of chikan is believed to be in the town of Awadh due to the impetus given to the work by Noor Jahan.

The art has a huge Mughal inclination. The inspiration from Mughal designs can be widely seen in the motifs sewn onto the fabric. Generally floral designs with plants, leaves or creepers (bel) are the most common designs used. Individual motifs and bhutis of animals and birds are also a common sight in this exquisite needlework. Fish, the emblem of Oudh is also widely used.

Arabesque versions of soft roses, gorgeous lilies, intricate butterflies and other animals lend this couture a mesmerizing expression of indigenous style of the Mughal Era. Chikankari has adopted additional adornments like sequin, bead and mirror work, Mukaish, Kamdani and Badla to lend it a heavier and richer appeal. Also, apart from the original use of white thread, one can find a fine collection of threads of different materials and varied colours. Integrating this needle work with stones, embellishments or jail work gives it an eclectic appeal.

The process of Chikankari has five different stages: Designing; Engraving; Block printing; Embroidery; and finally washing and finishing. The desired patters are sketched and then engraved on one or more dye blocks which are collectively used to put together a beautiful pattern on the ground fabric. The embroider then stitches on the pattern using different stitching patterns depending on the design and the shape required. There are around 36 different stitches that are done here. They are broadly classified into three types: flat stitches, open trellis like ‘Jali’ work and raised or embossed stitches. Some of these intricate stitching patterns are described here.

Bakhya: Also called the shadow work, it has two types, Ulti and Sidhi. Normmally done from the wrong side of the fabric, Bakhya is also known as the double back style.

Tepchi: It is a long running stitch which is employed for simple straight designs. It is usually used for outlines.

Hool: It is a detatched eyelet stitch wherein a hole is punched into the fabric and the threads are teased apart which are then held back by small straight stitches all around. It generally forms the centre of a flower.

Jali: Here the thread is never drawn through the fabric making sure that the back side looks as perfect as the front. The fibres of the cloth are torn apart slightly and tiny buttonhole stitches are inserted into the cloth.

Zanzeera is a small intricate fine chain stitch generally used to outline leaves or petals.

While Phanda is a millet-shaped stitch and Murri is a rice shaped minute stitch, both of these are used to embroider the centre of flowers in ordinary Chikankari motifs.

There are various other stitches like Turpai, Darzdari, Rahet, Banarsi, Khatau and many more which lend the art work a unique look altogether. The style of stitching is chosen according to the pattern to be followed as in this embroidery style, strict rules are followed. It is obeyed that a stitch assigned for a particular purpose has no other alternative and cannot be replaced by any other stitch. Though, frames are used these days by the chikan-karigars, it was not used originally. Originally, the fingers and the thumb of the left hand were used to hold the cloth in place and then the stitching was done by the right hand. Once the stitching is over, the fabric is checked for any flaws and is then washed before it is starched and ironed. The whole procedure can take up to six to seven months.

Though the art form has reached out to the world and has seen a number of variations under the impact of Globalization, it still retains its authenticity and glamour. It is widely worn by people all across the world in various forms. Be it scarves, sarees, kurtis or even gowns, this indigenous art form has spread all over the fashion industry.

So, next time you visit the Nawabi city of Lucknow, make sure you get your collection of this prized art form!

August 1, 2014
The Mesmerizing Museums!

Human Civilization, across the vast area of the globe has been a seat of diverse cultural evolutions. The societies all across the world have evolved culturally, economically, socially, politically and spiritually. The change in values, principles, ethics and customs is reflected in the fact that all of us had been subjected to constant change through the processes of Urbanization, Industrialization and Modernization. From the Stone Age to the Modern Machine Age, man has traversed a long course in time!

The change in the cultural and social practices is well reflected in many institutions and material evidences. One of them is a Museum. A museum, as an Oxford Dictionary defines it is an institution or a building that houses objects of interest to display to the public. Wikipedia calls a museum as an institution that conserves a collection of artifacts and other objects of scientific, artistic, cultural, or historical importance and makes them available for public viewing through exhibits that may be permanent or temporary. To many, a museum is the primary source of information about the evolution of man in a multitude of aspects. To many, visiting museums is a recreational activity. To some of us, a museum is a mirror into our true origin and a way to connect to our roots. Thus, a museum is a reflection of our ideologies that date back to millions of years and yet build our present identity.

The word ‘museum’ has possibly been derived from the Greek word ‘monseion’ that meant ‘seat of the Muses’. It then referred to a philosophical institution or a place for contemplation. The Latin derivation ‘museum’ appears to have restricted to places of philosophical discussions. Thus the great Museum in Alexandria which was founded by Ptolemy I Soter in the early 3^rd century BC., with a college of scholars and a library of its own, was more of a prototype university to preserve and interpret material aspects of the heritage. By the 17^th century, museum was a term used in Europe to refer to describe collections of curiosities. By the 18^th century, the idea of an institution called a museum established to preserve and display a collection to the public was accepted. 19^th and 20^th centuries have witnessed establishment of many such museums all across the world in various countries. Though continued digitization of information and increasing capacity of digital information storage along with technological advancements has caused the traditional model of a museum to become less popular, but the virtual exhibits so developed still remain dependent on the preservation and interpretation of material things by the traditional concept of the model.

Visiting a museum has been a household- recreation for many. Go to a place that has a decent historical lineage and it is bound to have a museum. And if there is a museum, visiting is a good option. What we should observe here is that a museum is not just to be visited for spectating the galore of our forefathers. It a place to connect to our history, gain information, promote our national and cultural identity and hence make it a memorable experience. These cultural institutions foster intercultural awareness and restore a sense of dignity and identity to many communities. They could also resolve conflicts. People and communities in areas infected with unrest and conflict could appreciate each other’s ancient history and thus co-exist in harmony if they were made aware of it through such institutions. UNESCO suggests making entries to museums free to promote the culture among various people irrespective of their caste, creed, social and economic status. The value of ancient arts and culture chimes in sync with the modern ethics of our society in the concept of museums. Quoting the exact words of NDMC that says:

“The museum sector believes that it makes a real difference to people’s lives. It is a line that is frequently used to advocate and promote our work to stakeholders; but what does it mean and how might we investigate it? What is the nature of the impact that museums have on the individual and how does this play out in communities, societies and even nations?”

Museums are fundamentally driven by the human desire to delve evidence for secure meaningful information and to dig deeper for accounts of experiences. What a museum intends to do is make a cultural impact, by stimulating knowledge transfer, deliver life-enhancing skills, development of basic virtues and skills of patience, observation, reasoning out and hence the overall development of a human mind. It strives to establish an emotional connect and development of ideas or an increase in the capacity to learn.

Given the significance of museums in our fast modern lives, it is a definite fact that the galore of these institutions is not to be given a miss. There are various museums in the world in different continents that are not just objects of cultural significance but reach out to the masses to etch a permanent impact on their minds. Having said that, let us have look at some of the famous museums of the world.

1.)    The Prado, Madrid, Spain

The Royal family of Spain curated and commissioned art with utmost passion. In addition to their fine taste and interest, their huge collection of the best Spanish paintings and works of the best artists from across the globe made them establish this museum. It was open to public in 1819 by Fernando VII in the neoclassic building designed by Juan de Villanueva.

2.)    Le Louvre, Paris, Spain

One of the largest and the most visited museums in the world, with over 9.3 million visitors in 2013, this museum is popular enough to make people swoon over it just by its name. Housed in the Louvre Palace, a former Royal Palace, it was opened in 1793. The famous glass pyramid added in 1989 is one the major attractions. The most famous exhibit being the classic painting of the Mona Lisa by Leonardo da Vinci.

3.)    National Palace Museum, Taipei

The National Palace Museum boasts of the largest collection of ancient Chinese artifacts. The museum was originally established Beijing’s Forbidden City in 1925, after the expulsion of the last king of China. In the final years of the Chinese Civil War, the most precious items of the collection were transported to Taiwan.

4.)    State Hermitage Museum , Saint Petersburg, Russia

The Hermitage has acquired a mesmerizing collection of arts from all over the world varying from the times of the Stone Era to the early 20^th century. The glorious blue- and-white structure consisting of 6 buildings, was completed in 1764 and had served as the main residence of the Czars for several centuries. Founded by Catherine the Great, this massive museum houses some of the best works of famous artists like Michealangelo, Leonardo Da Vinci and more.

5.)    The Metropolitan Museum of Art, New York City

Also known as the Met, This is an art museum located on the eastern edge of Central Park in the New York City. The vast gothic-style building was opened to public in the year 1872 and had been subjected to various add-ons after that. It has on exhibit, some of the finest works of art from across the human history depicting almost every field of craft in existence. It also organizes travelling shows throughout the year.

6.)    Smithsonian Institution, Washington D.C.

This is the world’s largest research and museum complex. It includes 19 museums and galleries, the National Zoological Park and many research stations. Dorothy’s ruby red slippers, the dresses of the First Ladies, the Gem Hall and the Wright brothers’ 1903 flyer are some of the major attractions here.

7.)    The British Museum, London, England

This museum boasts of being the national collection of archaeology and ethnography ranging from pre-historic bones to pieces of Athens’ Parthenon. It houses the Rosetta Stone that was carved in 196 B.C. It was established in 1753 and has the largest collection of mummies outside of Egypt.

8.)    Vatican museums, Vatican city, Rome

It was founded by Pope Julius II in the 6^th Century and are the most famous for the spiral staircase. The exquisitely decorated Sistine Chapel is another proud acquisition of the museum. The chapel ceiling was painted by Michelangelo between 1508 and 1512.

9.)    The Egyptian Museum, Cairo

It is counted as one of the worlds’ best museums. It has a huge collection of papyrus and coins used by ancient Egyptians. Also, it houses many artifacts from the final two Egyptian Dynasties and from the Valley of Kings. Main attractions are the Royal Mummy Room containing 27 mummies from the pharaonic times.

10.)Museo Nacional de Antropologia, Mexico City

The Museo Nacional de Antropología or National Museum of Anthropology was opened in 1964. It contains archaeological artifacts from the pre-Columbian heritage of Mexico. The most famous object of attraction is the Stone of the Sun which was not used as a calender actually but contains 20 day signs and the four eras of suns that preceded the present 5^th sun.

August 1, 2014
Potatoes: Goodness Unearthed
Potatoes are one of the cheapest crops grown all over the world. It is a tuberous and starchy crop which belongs to nightshade family or Solanaceae family. It is considered as the most comfort food, whether it is in roasted, mashed or baked form. It is the only crop available throughout the year as it is harvested somewhere in every month of the year. It has listed its name amongst the world’s largest food crop which already includes maize, rice and wheat.

Potatoes are found in different sizes, shapes, color and flavors. There are about 100 different varieties of potatoes found all over the world. Potatoes are classified in two two groups: mature potatoes and new potatoes. Mature potatoes include the White Rose and Russet Burbank while New Potatoes include Red Pontiac and Red LeSoda. The outer covering of this crop is generally red, yellow or brown in color while inside it is white or yellow in color.

As we know potato is a rich source of nutrients so to have all its nutritional value, we must consume it fully without peeling it. You can scrub the potato in the cold water so as to remove bruises or deep eyes and if needed you can use the knife. And if you are peeling it, then be careful and only remove thin covering so as to retain all the nutrients. After cutting, potatoes must be placed in a bowl containing cold water and lemon juice so as to avoid its skin from darkening. Avoid its contact with aluminium or iron pots as they are sensitive to it.

Common and popular dishes made from potatoes are: mashed potatoes, which are prepared by boiling the potatoes and then mashing it along with yogurt, butter or milk; French-fried chips, which is prepared by slicing potatoes into chips and then fried; potato pancakes; baked potatoes and many more.

Potato is one of the most substantial food sources across the world. It is almost like an ingredient in each and every dish. It is considered as the best remedy to cure blood pressure problem, but unfortunately people take its intake after covering it with butter, melted cheese to make it yummier and simultaneously adding more fat to it. This sometimes becomes a big contributor to heat related problems. Potatoes are the main source of Vitamin B6 and a very good source of copper, manganese, fiber and Vitamin C. It also contains several phytonutrients which has anti-oxidant properties and perform activities against free radicals. Recent studies show that quercetin, a chemical which is present in potatoes helps in cardio-protective activities and has anti-cancer properties. Several health benefits that intake of potatoes involve are:

It helps in lowering blood pressure: Scientist in UK found a compound called kukoamines which has a blood-pressure lowering capabilities in potatoes. Previously this compound was only identified in an herbal plant named Lycium Chinese, but now it is present in the World’s most available crop i.e. Potatoes. Potatoes in addition to this also contain several health promoting chemicals. So people who are suffering from high blood pressure problem must take a regular intake of this vegetable in any form.

It helps in building our cells and makes them stronger: Potatoes being a good source of Vitamin B6 provides strength to our cell. It is found that one potato contains a half milligram of this special nutrient in it. B6 is the most important nutrient that our body demands every time like during enzymatic reactions, formation of new cells etc. So presence of any potato based dish in our meal is enough to fulfil all the requirements of B6 in our body.

A good source of Vitamin C and iron: potatoes are the main source of Vitamin C and contain more amount of this nutrient than tomato. It helps in preventing cellular damage as it has an anti oxidizing capability. It also helps in collagen production along with the iron absorption, which keeps our gums stronger. Potatoes also help in supporting our immune system. One potato can provide 6% of the iron needed by our body. The intake of potato helps in oxygen utilization, neural development and control the overall functioning of cells.

Apart from the health benefits it has several uses too:
- Potatoes are used in the preparation of several alcoholic drinks like vodka, potcheen etc.
- Potatoes are one of the main parts of the meal of domestic animals.
- Potato starch is used in textile industry and in the food manufacturing industry too. This starch is also used in biodegradable packaging.
- Potato if taken with honey, then it is the best remedy for scratches and burns.
- It is also used in various researches involving plants.
- Various companies are recycling all the waste potatoes to polylactic acid. This acid is used in several plastic products.
So here we have seen that all the goodness of potatoes. This appetizing, family-favorite crop is not just have health benefits instead has several other uses too. So make potato a part of your meal and unearth all its comfort.
August 1, 2014
Biscuits:Easy-to-carry and Easy-to-store

In this neoteric world every person from adults to children is found to be a biscuit fan. A pack of variety of biscuits is always found to be in your handbags. The time you feel hungry and have nothing to eat around you then take this out and fulfil the demands of your stomach for once. They are usually known by their different names like cookies in Canada and United States and biscuits in Europe and India. It has derived its name from the two Latin words bis means twice and coctus means cooked (process of baking associated with them). It is the best option people used to carry on their long journeys as they are easy to store.

Biscuits or sometimes referred to as cookies are available in different sizes and shapes. They are manufactured by various different companies all around the world. The European or Indian variety is found to be more creative than English Variety. They are distinguished on the basis of sugar, cream, jams, butter, herbs, and cheese and so on while in the United States they are harder and flaky in nature. When we talk about its history the manufacturers used to create hardest cookies possible so that they can be easily stored in high temperature and during the time of humidity too. But now they are made as sweet as possible with a layer of cream sandwiched between the two biscuits to make them taste yummy.

Sweet biscuits are usually preferred in snacks in the morning time as they are made of wheat flour and oats. The taste of sweet is added with the help of honey or sugar. There a variation lies in their flavors like chocolate, jams, nuts, fruit etc. They are usually accompanied with the cup of tea. They are very hard to consume so people tend to dip this into their tea for a small amount of time so as to make them soft before consumption. It involves all the digestive biscuits and bourbon cream biscuits.

Savoury biscuits are the cookies which are consumed normally along with the meal or cheese. They are also known as crackers or matzos which involves water biscuits, cream crackers and crisp breads. These biscuits also contain some additives like melted cheese, onion seeds or olives. They are somewhat spicy in taste rather than sweet, but exception lies in Hovis biscuits. They are usually sold in the European supermarkets.

Digestive biscuits have several health benefits. They are very high in their fiber content. So if people are suffering from diabetes then they can take these biscuits and simultaneously avoid the increase of sugar content in their body. You can easily prepare these biscuits in your home too. Only a certain amount of extra ingredients like butter, brown sugar, oats, and baking powder will be required. They also help in digestion and bowel movement too. For example Nutri Choice which is high in dietary fiber is the best choice you can have.

Glucose biscuits help to address the deficiency of glucose in our body and mainly in children. The best choice is Parle-G. It is fully made of wheat flour and milk content. Parle Group is the largest manufacture across all over the world. Its nutritional value is very high and purchase cost is very low. It has several other products rich in nutrients like Krackjack which has a taste of both salt and sweet, Monaco which is a namkeen biscuit, hide and seek which is a mixture of chocolate and sweet both with chocolate chips endowed in it.

Ginger biscuits help in the treatment of nausea, vomiting and sweating. As we know ginger act as an anti-oxidants so intake of ginger biscuits helps to reduce the risk of cell damage and remove all the free radicals responsible for it. They are also preferred when glucose levels in our body are increasing.

Biscuits do have various advantages but their intake must not be so high. They must be consumed in a much planned way. Their consumption depends on the time when they are eaten. People tend to utilize them at the time of their meal sometime or sometimes as their snacks too. The best way of their consumption is they must divided into 2-3 pieces and then taken at their regular intervals during snacks or meals. Homemade cookies and cookies that are high in fiber content and low in fat contents are preferred. Before purchasing any pack you must check its ingredients and make sure that list involves whole grain, some natural preservatives and additives too. At the time of humidity you must store them in airtight boxes so as to prevent them getting stale. And if you are consuming canned biscuits, then make sure to store them in refrigerators.

Go on and consume this long-lasting item in your snacks or meal and have its all benefits along with the taste.

August 1, 2014
Monsoon Treats
The Monsoon brings with it the chilly winds and pleating rain. The beautiful weather, accompanied with just the right food, can make your day perfect. Here’s a list of the stuff you can hog, without having to worry about your health, and how it can be made!

Hot Soups:

Vegetable soups are a great option to indulge in the rainy season. Warm nutrition-packed veggie soups will not just help you stay away from cold and flu, but also help you stay healthy and hydrated.

Vegetable soups are also the easiest thing to cook, among other soups.

Ingredients:

1 tablespoon of olive oil

1 onion, diced

3 cloves of garlic, minced

2 potatoes, diced

2 carrots, diced

1 cup of green beans, cut into smaller pieces

2 cups of spinach*

1 can of diced tomatoes

2 tablespoons of tomato passata

4 cups of chicken stock

Salt and pepper

Sour cream (optional)

There are no hard and fast rules.Quantities of vegetables can be adjusted according to your taste and requirement and you are allowed to use any vegetables that you have on hand.

Method:

1. In a big saucepan on low to medium heat, add oil and saute the onion for a couple of minutes

2. Add garlic, saute for a further minute

3. Put heat up to medium and add all the vegetables to the saucepan, saute for five minutes

4. Add diced tomatoes and passata, stir through for a minute

5. Add chicken stock and bring it to the boil

6. Turn down the heat and let it simmer on low to medium heat for 25-30 minutes – add salt and pepper to taste

7. Serve with crusty bread and a dollop of sour cream (optional)

Tea:

Have tea, especially herbal ones- this will keep bouts of influenza away. Herbal teas are also good for digestion. Now there are two methods you can use. One of them is to buy herbal tea bags, in which case, all you have to do is dip them in hot water and add milk and sugar as per instructions.

Ginger tea, however, is another easy alternative.

Ingredients
- 4 cups water
- 3-4 black tea bags or 3-4 tsp black tea leaves
- 2 inch ginger for a strong taste or 1 inch ginger for a milder taste, peeled & either crushed or grated.
- 3-4 cardamom, crushed or powdered in a mortar-pestle(optional)
- ½ to ¾ cup regular milk or cashew milk or soy milk – add more if you want a milky tea
- 8 tsp unrefined organic cane sugar or add more for more sweetness
Instructions
1. In a saucepan or kettle, add the water, crushed ginger and crushed cardamom with the peel.
2. boil this water-ginger-cardamom mixture for a good 6-7 minutes, till the color of the water changes to a mild yellowish hue. the ginger releases its juices and flavors in the water and thus the color of the water changes.
3. add sugar and simmer for a more of 1-2 minutes.
4. now add the tea leaves or tea bags and simmer for 2-3 minutes till the water gets a deep hue of red.
5. add milk. simmer the tea for 2-3 minutes if using regular milk or soy milk.
6. if using cashew milk or almond milk, then just stir the cashew milk with tea and remove from pan as otherwise heating further would cause the cashew or almond milk to become slimy and separate.
7. strain the tea through a strainer right into the cups.
8. serve the hot ginger tea or chai or adrak chai with indian snacks like pakoras or samosas. you could also serve the ginger tea with biscuits or cookies.
Pakoras:

Mouth watering pakoras are yet another dish that are a must have during the rainy season. A cup of hot tea and a plate of pakoras are an unbeatable combination. You can choose from various kinds of pakoras ike onion pakora, spinach pakora, potato pakora, paneer pakora, green chili pakora and it goes on. Here’s how you can make Onion Pakoras.

Ingredients
- 2 to 3 medium sized onions
- 2 cups gram flour or besan
- ½ tsp red chilli powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder/haldi (optional)
- ¾ tsp ajwain or carom seeds
- A pinch of asafoetida/hing
- Oil for shallow frying or deep frying – sunflower oil or any neutral flavored oil
- water as required
- salt as required
Instructions
1. Peel the onions.
2. Rinse and slice them thinly.
3. Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced onions.
4. Add water and mix it to a thick and smooth consistency.
5. Add little water in the beginning as the onions will release water later and so the batter becomes too watery.
6. The pakoras won’t turn out good if the batter becomes watery.
7. You can add more besan if you feel the batter is not thick and smooth. You can always adjust the content of besan and water by adding it more if you feel you have not got the right consistency.
8. Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion pakoras till golden brown.
9. Serve onion pakoras hot with tomato sauce, green chutney and bread or pav.
So go ahead and make your taste buds dance this monsoon!

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August 1, 2014
Pocket-friendly Food!

When you want a sumptuous breakfast, that too under 150 bucks, where do you go?

You go to Blue Sky Café.

With burgers and grilled sandwiches priced in the range of 55 to 100, and mouth watering omelets, and yummy milkshakes with just the right amount of sugar – there seriously ain’t much to think about, is there?

I breakfasted there on 10^th of this month; had a Mushroom Chicken Cheese Omelet with some toast and shot all the cheese down (tried) with a glass of Hot Lemon. The food was well-prepared and simply delicious.

I seriously need to thank Rachaita (college buddy) for taking me to all these awesome food places. The last time we were internship hunting, we ended up having Chilly Pork (around Rs 200) at Chung Wah, a splendid restaurant in Chandni Chowk (mind you, if you do not know where it is, ASK! Not that people were of much help in our case; we ended up walking for more than 40 minutes trying to locate the place.)

And how can I proceed without sharing a home-made recipe of the divine Chilly Pork?

Chilly Pork

Time: 40 minutes

Serves: 4

Ingredients: 800g pork fillet (cut into thin slices), 1tbsp soy sauce, 2 tbsp mirin, 2 tbsp hoisin sauce, 2 tbsp sesame oil , 1 tsp dried chilli flakes, 3 tbsp sunflower or vegetable oil, 4 garlic cloves crushed with the flat of a knife, 3 red chillies (cut in half lengthways, de-seeded), 6 spring onion bulb (halved), 1 tbsp soy sauce, 2 tbsp granulated sugar, 2 tbsp roasted peanuts, 350g jasmine rice (steamed)

Directions: Mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish. Coat the pork in the marinade and chill in the fridge for 15 minutes. Heat a wok over high heat and add one tbsp of oil. Add half the pork and stir-fry for 1-2 minutes. Remove pork from wok and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Heat the remaining tblsp of oil in the wok and add the garlic, chillies, one tbsp of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for another 1-2 minutes. Add soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with roasted peanuts and serve with steamed rice.

The other day, on our way to browse books in College Street, we stopped at Dilkhush, which is situated exactly opposite to the famous sari shop, Adi Mohini Mohon Kanjilal. And Google to the rescue, the specialties are: Mutton Breast Cutlet and Dimer Devil (Devilled Eggs). As expected, we had both. The total bill came down to a mere 113 bucks. Well, about the food – the crunch, the aroma, the taste – purely nectarous. So, I’ll just keep my mouth shut and allow your taste buds to do all the talking.

Mutton Breast Cutlet

Time: 20 minutes

Serves: 4

Ingredients:

For Marinating- 8 pieces mutton ribs or chops, 2 tsp ginger paste, 2 tsp garlic paste, 1 tbsp of mint leaf paste or coriander paste, 1/2 tsp of coriander powder, 1/2 tsp of cumin seed powder, 1 tbsp of golden fried jullienes of onion, 1/4 tsp garam masala (powder of equal quantity of cardamon, clove, cinnamon sticks), 2 tsp of lemon juice

For the batter: All purpose flour, 2 eggs whites, bread crumbs, pinch of baking powder, oil

Directions:

To prepare the meat- Take the mutton chops/mutton ribs and flatten the meat using a wooden hammer or any heavy kitchen tool. the flesh on the bone should be scrapped. In the marination bowl add all the marination ingredients and mix well with yogurt or lime juice. Add the mutton chops and smear the marination on it. Refrigerate it overnight. Add the Baking powder with the flour and sieve it.

To fry- Take the Mutton chops and dip it in egg white. Dust it with flour and then coat it with bread crumbs. Take a heavy bottom flat frying pan. Add Oil and let it heat up. Slowly add the Mutton chops and fry till golden brown. Serve it hot with cold coriander chutney

Devilled Eggs

Time: 30 minutes

Serves: 2

Ingredients: 3 eggs, 1 medium potato, 1 medium onion, carrot or beet, Other vegetables as per availability, ginger and garlic, green chilies, hing (asafoetida), jeera (Cumin), garam masala powder, bread crumbs, maida

Directions: Boil 2 eggs and 1 potato for 15 minute. Cover the eggs with at least an inch of water. Cut onion, chilies, beans and grate the carrot/beet. Drain hot water, pour cold water (makes peeling off easier) and crack the egg shells. Cut the boiled eggs length wise and pop out the egg yolk in a separate container. Add peeled off potato and the vegetable mixture to the container. Add salt, pepper to taste. Mash them well. Heat a frying pan; put some cooking oil and then the onion pieces. Add the mashed potato-yolk-vegetable mixture. Fill the egg halves with the mixture. In a separate bowl, break an egg carefully and add a spoon of Besan. Add salt, pepper to taste and blend it well. On a pan, pour some bread crumbs. Heat a frying pan and add oil. Follow the sequence – roll the stuffed egg half in egg besan mixture, then in bread crumbs and then lower carefully on the heated oil. Fry well. Do this for each stuffed egg half.

Kolkata is filled with such similar pocket-friendly food places and each is better than the other. For us, college-goers, it sure IS the place to be!

July 30, 2014
Nutella, Nutella… Everywhere!

Have you heard about Nutella Chocolate? Freaky Question. I Know! Nutella, the hazelnut chocolate spread, is deliciously, awesomely, supertasty, lovely, chocolaty, creamy, fancy, uber, yum, nutty thing. You just need a spoon and there you go. Eat it and keep eating it and spreading it on breads, cookies or cakes or on anything you want. And the fascinating thing, you know 5 February,2014 is celebrated as Nutella Day. Nutella lovers must have beautiful memories with nutella from their childhood to even now, from oozing crepes to breakfast on vacations to free spooning sessions on the couch, nutells has prominent place in almost everyone’s lives. And now, the nutty chocolaty spread is turning 50. So let’s just celebrate its half century and know more about this awesome spread.

Nutella is the brand name of a hazelnut chocolate spread, which is manufactured by the Italian company Ferrero and was introduced in the market in 1964. Made by young confectioner , who had a vision of an affordable luxury made of a small amount of cocoa and lots of hazelnuts, His name was Pietro Ferrero. What’s in Nutella? If count on the ingredients and the nutrition, here’s what goes in Nutella? Well, in numbers if I say, 97 hazelnuts goes in each 750 grams jar. The other ingredients being, sugar, skimmed milk powder, palm oil(non-hydrogenated), low-fat cocoa, whey powder, vanillin, emulsifier. The nutritional information per 100 gram of nutella spread is 544 kcal, sugar 56.7g, fat 31.6g, protein 6g. It is produced on huge scale in 11 factories located in Italy, france, Poland, Russia, Germany, Mexico, Canada, Turkey, Brazil, Australia. Well, the ingredient hazelnut, is good for health of your heart, making it fairly nutritious food to occasionally include into your healthy eating plan. Nutella is beneficial for you, though you do get very small amount of key nutrients from nutella like saturated fat and sugar. Occasional intake of saturated fat is good for heart in maintaining cholesterol levels and do not harm your health. But you should limit your consumption and have in moderation as excess is always bad.

Gone are the days , you were caught with a a spoon in the nutella jar, now we have some super awesome tips and tricks to put this spread into versatile uses and as an ingredient in various sweet pick ons. Just go through and give variety to your breakfast.

NUTELLA CAKE RECIPE:

Serving: 6-8 Preparation Time: 20-25 minutes

Ingredients: 100 gram nutella

4 eggs

100 gram butter

200 gram castor sugar

200 gram self-raising flour

½ tsp baking powder

1 tsp cocoa powder

Method: Preheat the oven at 220 degrees Celsius and grease the baking dish with oil or lina 9 inch cake tin with greaseproof paper.

Well, First In a large mixing bowl, whisk all the ingredients together with a hand blender or electric blender. Once mixed and blended well, pour the batter into the cake tin making sure that you have got the even amount in it.

Bake it for 20-25 minutes until spongy soft to touch.

You can bake two cakes if you want a two layer cake. Now, take it out of the oven and let it cool down on a rack. When the two cakes are warm, not hot enough, decide which layer of cake is going to be a base and spread it with thick layering of nutella.

Now, Pop the other cake onto the nutella layer and press it firmly, sandiwiching them together. Spread more nutella layer on the top of cake and decorate it with strawberries or cherries or Cadbury shots or gems or use any other creativity of your own.

If you’re a big nutella lover, you will enjoy this recipe all the more. As, this is a rich chocolate cake with a thick nutella topping, this is perfect treat for nutella and chocolate lover. This delicious, mouth watering delicacy can be served with a dollop of vanilla icecream or thick cream and enjoy it.

Also, some more lovely recipes are here to make with nutella;

Spread it on a toast or bread or waffles with peanut butter and nutella on it . Quite a basic recipe but is loved the most.

You can slice the banana lengthwise and put nutella on it. Also, you can slice up apples thinly in circle pieces and put nutella on slices and sandwich them. Even, you can dip strawberries in nutella and eat them. Putting nutella on fruits make them all the more sweeter and gives an exotic taste, enjoyed by all.

Make a nutella shake with milk and blender. You can drink your nutella if you don’t like licking it from spoon and bored from spreading it.

You can frost banana cupcakes or any other cupcakes by nutella and vanilla swirl buttercream. Just looks and tastes yum.

Make a nutella covered bacons and enjoy them.

Put nutella on your icecream cups or cones and enjoy the deliciousness, richness and the iciness.

Nutella goes with anything to everything and makes things sweeter. Just perfect to satisfy your sweet tooth with the hazelnut delicacy. Enjoyit and keep eating till it gets over. Then, bring it more and eat it more and repeat.

Keep licking it. Keep spreading it. Because; Happy Eating is Happy Life.

July 30, 2014
The Tamarind LOVE!
Creeping back to the yonder days, when sneaking into the corner grocery store to buy a packet of Hajmola with the newly earned 1rupee coin, for having done the job of fetching the milk packets and the newspaper from the main gate, was an achievement, I realize how inclined my determination was to get only the ‘Imli’ flavoured Hajmola packet out of the huge jar, usually crowed with all the other flavoured ones! ‘Imli’ or tamarind, I suppose has been a significant ingredient contributing to the growing years for a lot many girls and sometimes boys too. The excitement that overwhelmed my heart at the arrival of a fair, in the locality, only to get to taste the ‘Imli ka Achar’,(Tamarind Pickle) honestly doesn’t leave my heart untouched even to this day. Even the battle to add more tamarind to the mashed potato and spices mixture, during Fuchka debacles, persists and so I think, having been journeyed a span of long twenty years along with this selfless love towards tamarind, has actually done good to me and many, health-wise. So, here’s a few facts about the goodness and multitudinous uses of my beloved, tamarind, waiting for your eyes to behold!

Tamarind, or Tamarindus indica(scientific name) is a very popular herb or fruit of a tall tree known to grow in Asia and North Africa. Having borrowed its English term from the Arabic, it is also known as the ‘Indian date’, as in Hindi, tamar means so. It has proved its prowess in many ways and has led to its effective use in medicinal, culinary, and ornamental uses throughout Asia, Africa and also Latin America. It’s also used as an economic dye in industries, thus establishing its versatility. However, it’s widespread eulogy in the medical field, for the health benefits it commences, is what is worth elaboration.

A tamarind a day keeps a doctor away!?
- Lemon is a source of citric acid, and tamarind here is rich in tartaric acid, that apart from giving a sour taste to the food, also enriches it with super-powerful antioxidants (E334), that help protect the body from harmful free radicals.
- It’s the key to a strong heart, no bile disorders and lower cholesterol.
- Down with sore throat and have a speech or musical the next day? Tamarind is at your rescue. Gargle out all the glitches with a sip of its juice mixed with lukewarm water.
- Anamazing cure for conjunctivitis and dry eye syndrome, is warm tamarind juice, used as eye drops
- It is also a good source of antioxidants that battle against cancer.
- Famed to have reduced fevers, treated bilious disorders, jaundice and catarrh and protected against colds, tamarind pulp in boiling water and little honey is great.
- Tamarind is a spice rich in minerals like copper, iron, calcium, potassium, zinc, selenium and magnesium and controls blood pressure, heart rate, and also the production of red blood cells.
The Queen Ingredient!

This delicately sour and sweet ingredient is popular in Indian, Middle Eastern and South-Asian cuisine in particular, but almost the entire world benefits from its goodness.

In India, it is used in curries, chutneys, achars or pickles, rasams, sambar, vatha kuzhambu, fuchkas, and other vegetable and lentil recipes. Its pulp is also used as marinades, as a solidifying agent in confectionaries, and also to flavour ‘hot and sour’ soups. Moreover there’s also a popular tamarind drink, spiced with dates, honey, sugar, cardamom, cloves and coriander seeds. Loved by non-vegetarians this ingredient also goes into non-veg dishes like, Fish or Mutton Pulusu and other fish or meat curries

In China, precisely Yunnan, tamarind serves as an important ingredient in jams, syrups and chilled drinks. Even Egypt is known to cherish iced drinks made out of tamarind.

Mexicans use it in their sauces, candies, and snacks that are dried and salted or simply sweetened. Some popular Mexican delicacies that tamarind makes possible, are Agua fresca, Agua de tamarindo, raspados, Pelon Pelo Rico, Pulparindo, Batilongo and many more.

Also served, rolled into balls of some 5 cm diameter, along with white granulated sugar and a blend of spices sprinkled on it, tamarind is loved this way in various places like, Colombia, Jamaica, Trinidad and Tobago, Mexico, Grenada and some other Latin American countries. There, they are known as ‘tambran’ balls.

Gurame and Ikan asam, are the two popular Javanese dishes that make use of tamarind extensively, all throughout the expanse of Indonesia, Singapore, and Malaysia. Even Maluku, Sulawesi and Manado cuisines love tamarind!

Kenya, especially the Swahili people adorn tamarind to garnish legumes and make juices, while also to flavour rice.

In Thailand, kaeng som, which is a sour curry, is among those many dishes that use tamarind as their central ingredient. And, Vietnam too basks in its goodness by using it in their soups, like Canh chua, and other drinks, candies and sauces.

And therefore, here I come to conclude that my gastronomically romantic relationship with tamarind has indeed been extremely healthy and prosperous, and therefore here’s two of my favourite tamarind recipes, that I discovered, tried and loved!

Tamarind Chicken

Ingredients
- 2 tbsps. Fresh Tamarind paste
- 4 Chicken legs
- 1 tbsp. Galangal (or you can use ginger), cut into thin strips
- 4tbsps. Olive oil
- Dried red chillies 2-3
- 6 cloves of Garlic
- 500 grams Saunf or Fennel see ds
- 6 finely chopped fresh basil leaves
- Salt and crushed black peppercorns to taste
Method
1. Assemble ginger or galangal, tamarind paste in a bowl and mix them well.
2. In a non-stick pan, heat 1 tbsp olive oil and add the dried red chillies and sauté them until the colour transforms and a smoky fragrance fills the air around.
3. Pop in garlic and fennel seeds and continue sautéing on low flame for approximately 2 minutes. After this step is over, let the mixture cool down, and then grind it to a coarse paste.
4. Mix the paste with the tamarind mixture. Add a tablespoon of olive oil into it and mix. Top it up with some basil and mix again.
5. Now, mix the chicken legs,(that have been halved beforehand) in the above mixture
6. Set it aside to marinate for some 10-15 minutes(longer the better)
7. Heat the grill pan. Use the remaining olive oil, now, to rub on the chicken pieces. Grill for 5 minutes.
8. Garnish and serve with steamed rice, pulao or parathas.
Tamarind chickpeas

Ingredients
- Vegetable or Sunflower oil-1 tbsp
- Chopped tomatoes-400g
- Tamarind paste-1 tbsp
- Chopped onion, medium- 2
- Chickpeas, (drained and rinsed) – 410g
- Nigella seeds (available at supermarkets) or cumin or celery seeds- ½ tsp.
- Fennel seeds -1½ tsp.
- Green chillies, (seeded and cut into quarters lengthways) -3
- Light muscovado sugar or normal sugar- 2-3 tsp.
- Paprika – 1 tsp.
- Turmeric – 1 tsp.
- Fresh coriander (chopped) – 1 tbsp
- half a 250g/9oz bag baby spinach leaves
- natural yogurt and chapattis, to serve
Method
1. In a non-stick pan, heat oil and sauté nigella (cumin or celery) seeds and fennel seeds, for some 10 minutes. Add the onion into it and cook till slightly golden for some 8-10 minutes.
2. Put in the chillies, tomatoes, chickpeas, paprika, turmeric and sugar and bring it to boil,and let it simmer for some 10 minutes. Stir in the tamarind paste and sprinkle with coriander. Add the spinach leaves and continue to stir gently til they’ve wilted.
3. Garnish and serve with yogurt and chapattis.
(Recipe sources-bbcgoodfood.com and Food Food TV Channel)
July 30, 2014