Category: Recipes

  • A look at Irish Culture

    A look at Irish Culture

    Every culture in this global world is unique and gain its own specialty.The Irish Culture too comes into that category.Coming to the Ireland,it is situated in Western Europe,occupying five-sixth of the islands in the North Atlantic Ocean which is to the west of Great Britain.The capital of Ireland is Dublin with a population of about 4,487,000.Irish language known as Gaeilge is a Indo-European Language of the Celtic family.

    A picture showing about Irish culture in breif
    A picture showing about Irish culture in brief

    The people of the Ireland are very culture oriented irrespective of their interests.Irish Culture has a nice variety of  traditions,cultures and historic legends.There are some symbols which uniquely relate to the Irish culture.Ireland is often known as ‘Land of Saints and Scholars’ which refers the golden age of monastic learning.It is also referred as ”The Emerald Isle’ which means its green landscape.

    Ireland a land of saints and scholars
    Ireland a land of saints and scholars

    This old country has many traditions of customs which are practiced from hundreds of years and some of them are found even now.The legends are passed on from generations to generations.The culture here is in a similar way to the Western Culture in TV,movies,music and literature.But the one aspects that makes unique is the pub culture.Pub refers the meaning of public house or bar.The pub culture here has more issues than over-consumption of drinking.Pubs are considered as meeting places where people can gather whether they are friends or neighbors  in a peaceful atmosphere.The pubs differ largely with the area it is situated and the customers they serve.In earlier days,pubs were separated as the men would most likely in the main part of the pub while the lounge is filled with women.Due to modernization,it is diminishing and now it is a free space. Since 2004,the Government has made an act which declared that smoking in a place of work,even pubs are considered as illegal.

    Irish pub culture
    Irish pub culture

     The Irish people are too concerned about their food.The home made meal are loved by them especially the Irish breakfast or a bowl of stew.They even gained the comfort of drinks to ease their homesickness while living in different countries.The Irish diet is similar to that of North European nations.They very much consume meat,cereal,bread,potatoes mostly at meals.The meals are most commonly accompanied with cabbage,turnips, carrots,broccoli.The eating habits of Irish consists four meals which are breakfast,dinner,tea and supper.Dinner is the midday main meal while tea is taken in early evening at about 4.00 p.m. and supper is a light meal before going to sleep.

    irish_food_pyramid_mousepad
    irish_food_pyramid_mousepad

    The traditional meals mostly consists of roasts,stews, beef,ham,pork,beef and turkey.Even fish(mostly salmon) and sea food(preferably prawns) are popular here.Some foods like wheaten breads,sausages,bacon rashers and drinks like Irish whiskey,national beer have a specific symbolic role in Ireland.Many varieties of stews,potato casseroles and breads are considered as the regional foods.

    Irish-people-drinks
    Irish-people-drinks

    Ireland has even many people who has great musical talent like U2,folk singer-Christy Moore and many more people.The Irish traditional dancing is even popular there where it is originated and now spread to the whole world and has taken many different forms.

    Trinity-Irish-Dancers
    Trinity-Irish-Dancers

    The people in Ireland are mostly Roman Catholics.88% of the population there are mostly identified as Roman Catholics according to the records. The church used to have a dominating power in society and politics in early days.Later on ,a generational divide with people over 50 who have observant and conservative views came up.The religion has many sayings of the view of family ,marriage and abortion in the society.They prefer the dominating social structures in their extended family.Even though they move to various cities,they stick to their home bonds.

     The Irish people have a great reputation for their wit and humor.Due to this popularity,they are called as ‘craic’.The people are very fast in jokes which brings out humor.They  even bring out the humor on themselves even if it is self deprecating.The practice of trading insults and teasing one another among a group of close people are  known as slagging.The people there are mostly witty people and won’t take anything too personal.

    Coming to the 20th century the people of Ireland have adopted their new western food habits.During the modern age both of the US fast foods and continental European dishes have influenced on the people of Ireland.Here most of the common meals include pizzas, curry, Chinese food.As there are adverse effects of these fast foods and deep fried items the government has broadcast television advertisements to discourage meat consumption.

    Sports are popular in Ireland and are widely encouraged.Varieties of sports are played in Ireland and the most played are Football, hockey, hurling, Gaelic, rugby.Along with these sports many of the other sport are practiced like Swimming, golf, aerobics, soccer, cycling, Gaelic football and billiards are the sporting activities with the highest levels of playing participation.At the Olympics, a person from Northern Ireland can choose to represent either the Great Britain team or the Ireland team. Also as Northern Ireland is a home nation of the United Kingdom.They also send their team to Common wealth games every four years.

    Irish sports
    Irish sports



     

  • Monsoon’s Here!

    Monsoon’s Here!

    It’s start of July and there had been few showers to subtly start the season of drizzle. Monsoon’s here! Except the all unpredictable showers and muddy pools on the road, there are so much beautiful stuffs to root for. Romantic day offs and bread pakoras!
    Thinking of bread pakoras, we all have specified snack list for almost every season. Summer season had Mango chutneys, ice creams, shakes and squashes. For the monsoons spicy and crispy snacks do the roles of best treats.  One of strong points of evening snacks are they gratify the hunger between the two meals that is lunch and dinner. Whether it may be a school going child who came home after playing outside for hours or a housewife retiring from chores, evening snack refreshes us. Now, what snacks could we relish especially in some seasons, like for instance you would not want samosas on a summer evening or ice cream in winters? And as the topic goes all in for monsoons, we won’t deny relishing warm snacks on the rainy days.
    Just before we start, notice for all the calorie-watchers! Snacks mentioned below aren’t in any order put up considering their calorie values. So, indulge in the post warding off the concern for fat count.

    BREAD PAKORAS!

    bread pakorasFor the stale yet to be passing the date of expiry bread loaf, stuffed pakoras are a delicious rescue. It can either be stuffed with preferably mashed-spiced up potatoes or cheese and then can be shallow or deeply fried. The bread is soaked in gram flour and then fried. Bread pakoras like many varieties of pakoras are best when served with mint/coriander sweet, sour and spicy chutney. The chutney is prepared by grinding coriander and mint leaves along with ginger and garlic. Salt and a small amount of tamarind paste can be added, totally as per your taste preferences.

    CHOLE BHATURE!

    Next in the line is the best Punjabi meal to energize up a lazy damp afternoon.
    Chole-bhatureChole Bhature is prepared in two parts and served as one dish. Chole is made by soaking chickpeas and then is prepared in typical North Indian style which includes ingredients like chopped onion and tomato cooked with coriander seeds, spices and ginger and garlic paste. Dried mango powder or as known as Aamchur powder is often used too. Bhature part is basically a kind of Puri made up by dough containing maida flour with yogurt, baking powder and sugar (as per taste). This dough is covered in damp cloth and kept overnight in a clean and dry place. Chole Bhature serves as a perfect mouth watering meal for an unpredictable monsoon afternoon.

    SAMOSAS!

    samosaHow can we discuss an Indian snack list and not mention the very popular Samosas? A samosa is a fried pastry with filling of generally spicy mashed potatoes, onions and lentils. Very popular yet not expensive at all and relished snack all over India, WAIT! Abroad too, Samosas are just blessing on a cold monsoon evening. You wouldn’t like missing on to some Green or sweet chutney with it.
    Like samosas, kachoris are also a popular spicy snack alternative and can be easily prepared in the household.
    Kachori

    POPCORN TIME!!

    popcornWatching a movie? We all know that popcorn is a must. So, why it is specially mentioned here? Well, it’s about how we wade away the clamminess of weather by adding some flavors to the popular snacks. Butter, chili flakes or cheese can be added in the popcorn for that warm snack for the movie time. If you are not much fan of popcorn, then you can also prepare “Pyaaz (Onions) ke pakore”! It serves as an excellent movie time snack and one or two of pakore equals a handful of popcorn, so you munch less.
    onion-pakoraEasy to prepare pyaaz ke pakore is prepared by chopping onions in long slices and dipping them in mixture of Besan (Gram Flour), water, salt and chili powder. The dipped onions are then shallow or deep fried and served with the obvious green chutney or even tomato ketchup would do.

    FOR THAT SEASONAL FEVER.

    coldIt’s not unknown to most of us that whenever season changes and especially from summer to winters or monsoons, there is a scare of catching viral fever and cold. For the cold, soups and dals are the best. Now, how can we make it more tasteful? Yes! Additions! Manchurian balls, chicken and mushrooms!
    noodles with soupOkay, before we miss. Dal Makhani! Perfect cure for the “mood gloom”. Nutritional balance? Check. High on potassium and sodium value, it doesn’t deny the presence of calories but that shouldn’t be an excuse for not indulging into this elegant rescue from the taste bud numbness caused due to the cold.
    dal makhani

    Jeez! CHINESE!

    Discussing soups and just about to forget Chinese food! Almost everything available in this cuisine goes so well for the monsoon season snack. Yes! Especially Maggi Noodles! Now, if you’re bored with noodles, MOMOS!
    MomoMomos are steamed/fried dumplings stuffed with either vegetarian or non vegetarian ingredients. They originally belong to Nepali culture Hot momos served with the chili sauces are just the excellent evening snack ever. Other to be mentioned Chinese snacks and starters just for this weather are (In no particular order) :
    (a)    Spring rolls
    (b)   Shanghai Chowmein (Well, it comes under noodles category)
    (c)    Siopao (Stuffed steamed dumplings)
    siopao(d)   Jian Bing (Chinese crepes)
    Double-Cheddar-Jian-BingSo, here there you have! This checklist mentions just some of the worth savoring snacks and dishes for the monsoons, all must tries. Other than that, experiment and make your own custom season based dishes checklist!
    Don’t let the rain damp away the hunger pangs! Happy Monsoons!

    dancing-in-the-rain

  • AMLA has it all…

    AMLA has it all…

    amla

    The well known fruit Amla is something that can be considered as a food for fitness. It is a powerhouse of Vitamin C and many other nutrients. The benefits of amla can never be undermined and are always well recognized by its sour, succulent taste and vibrant green colour. Indian Gooseberry, being English name of amla and Phyllanthus emblica being scientific name, this fruit has many versatile uses in Indian kitchen. It is famous because of its anti viral and anti microbial properties and has achieved great recognition in Ayurveda. Grown on deciduous trees, this astringent, sour tasting fruits is consumed as an ingredient in sweets, juices or pickles or chutneys or it is taken in raw form. It is flavourful and really healthy food with very low calories of only 60 calories for 100 grams. It is a very rich source of dietary fiber, Vitamin C, carbohydrates and have minerals like iron, calcium, phosphorus and is also contains antioxidants.

    Well, if you wonder why it is recommended to eat atleast one amla or its dish every day, here are some key benefits it can provide you with. Amla is such a superawesome fruit, fulfilled with all the wonderful benefits. Just go through it and you will be amazed;

    Amla promotes healthy eyes and skin: Many eye diseases can be prevented by its use. Because it is rich in vitamins A and C and has antioxidants, which helps in protecting the retina from oxidative damages and also prevents cataract and nearsightedness. The regular use of amla can even avoids the age related eyesight problems. In addition, amla is excellent for maintaining skin health and makes it glowy and soft. The vitamin C present in amla helps in flushing out toxins, which results in reducing blemishes, acne and also rejuvenates the skin. So, amla is something that is really good for eyes and skin health.

    Amla is good for hair too:  Indian markets are flooded with products containing amla calling it, amla hair oil, amla hair shampoo and many other because of its superb benefits for healthy, lustrous hair. Eating raw amla or in any other form or making a home-made amla shampoo or amla conditioner for your hair will do the wonder and makes your hair awesome looking.

    Amla protects your heart: Regular consumption of amla or a glass of amla juice daily will prove to be super awesome for your heart health. It is a great remedy for many heart problems as it makes heart muscles strong and enable the heart to pump blood easily and also reduces the cholesterol and helps in monitoring any heart disease. It actually reduces the risk of strokes or heart attacks as, being rich in iron and fiber, it is very effective in controlling the oxidation of LDL(bad cholesterol) and thus maintain the cholesterol levels , thereby reducing the risk of heart disease.

    Amla controls Diabetes: It has beneficial effects on secretion of insulin, it controls the blood sugar levels. Amla, a polyphenol-rich fruit has properties that can assist in absorbing the insulin which leads to drop in the blood sugar in diabetics patients. It protects the body from oxidative properties of high blood sugar. Amla variants, if taken regularly or amla juice taken with turmeric powder and honey helps in controlling diabetes and keeps check on blood sugar levels.

    Amla protects from Cancer: Due to the anti-oxidant properties of amla, it prevents the formation of free radicals and thus protects the body from cancer. It even inhibits the further growth of cancerous cells and has the potential to protect the body from harmful effects of chemical which are carcinogenic and thus reduces the risk of cancer.

    Amla is great blood purifier: Amla juice is something that acts as a blood purifier by flushing out the toxins and thus detoxifying the body. This detoxification is very necessary, in order for the organs to function well. Also, regular intake of juice purifies the blood and increases the haemoglobin.

    Amla protects your liver and prevents gastric problems: In order to keep your liver safe and healthy, amla has properties that t can heal the damaged liver from the oxidative damage from alcohol or smoking. Also, amla having fiber, polyphenol and water content combined with inflammatory properties is a great antidote for upset stomach and acidity.

    With so many perks of amla, let’s have a look on this simple recipe having all the nutrition of amla so that you can avail all these benefits and keep diseases at bay.

    amla-juice

    AMLA JUICE RECIPE:

    Ingredients: 1 cup sugar, pinch of salt, pinch of cardamom powder and turmeric powder, 1 cup amla cut into pieces.

    Method: Wash the amlas and dry them and keep them in a bowl. Place this bowl in a pressure cooker having 1 ½ cup of water and remove the pressure cooker from gas after one whistle.

    Now, remove the bowl from cooker when there is no pressure and touch the amlas to see if it has become soft and has cooled down.

    Then, Press the amlas with hands to remove the seeds and break them into pieces and then grind them with little sugar and salt into a fine powder.

    Now, to prepare the amla juice concentrate, mix this amla paste with sugar powder and salt and can place this concentrate in the freezer.

    You can add 2-3 teaspoons of this paste in water and make a juice of it and drink regularly. You can add cardamom or turmeric powder as per your taste for some flavor.

    Drinking this amla juice regularly can keep you away from many health problems. Because AMLA, the Indian Gooseberry has it all; yes, all the nutrition.

    Healthy Eating. Happy Life.

  • The Red Velvet Cake

    The Red Velvet Cake

    Cooking is a story. Baking is another. It is chemistry. You need a great amount of skill, concentration and experience to excel at it. But, wait! You wanted to bake a cake for your mother’s birthday and the first lines of my article are kinda letting you down!? Well, in that case, you need not worry. Why fear when I’m here!Woo – ah-haha!!! (Yikes, got a bit carried away!)

    Anyways, in this article I will let you in the perfect red velvet cake with vanilla butter cream frosting recipe.So that you can bake a cake for your mom on Mother’s Day and see the surprised look on her face or impress your friends and family with your baking skills or just bake a 9- inch cake and eat it all by yourself! Just for the love of cakes! 😀

    I would definitely do the last thing!! Cakes, yum!! J

    This red velvet cake recipe is easy, super – moist, melts in your mouth with that signature light chocolat-y red velvet taste.

    Red Velvet Cake with Vanilla Cream Cheese Frosting.ashx

    Red Velvet Cake

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon of baking soda
    • 1 teaspoon of baking powder
    • 2 tablespoons of unsweetened, cocoa powder
    • 2 cups of sugar
    • 1 teaspoon of salt
    • 2 eggs
    • 1 cup buttermilk
    • 1 cup of vegetable oil
    • 2 teaspoons of vanilla extract
    • 1 teaspoon of white distilled vinegar
    • 1-2 oz. red food colouring
    • ½ cup of prepared plain hot coffee( DO NOT skip this step.Don’t worry, you can’t taste the coffee but it just takes the cake a totally different level!)

    Instructions

    1. Preheat oven to 325 degrees.
    2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set it aside.
    3. In a large bowl, combine the sugar and vegetable oil.
    4. Mix in the eggs, buttermilk, vanilla extract and red food colouring until properly mixed.
    5. Stir in the coffee and white vinegar.
    6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
    7. Generously grease and flour two round, 9-inch cake pans with shortening/butter and flour.

     

    1. Pour the batter evenly into each pan.

     

    1. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.

     

    1. Let cool on a cooling rack until the pans are warm to touch.

     

    1. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

     

    1. Remove the cakes from the pans and let them cool.

     

    1. Frost the cake with vanilla butter cream frosting when the cakes have cooled completely.( You may have to refrigerate the cakes before stacking and frosting as they are very moist.)

     

    If you are using a microwave oven then:

    1)      Heat the vegetable oil and the eggs for a minute or two and then add it to the wet ingredients.

    2)      After the batter is made, bake the cake on HIGH for 4 minutes or 5 at the maximum.

    red-velvet

     

    Vanilla Butter Cream Frosting

    Time: 10 minutes

    Makes enough filling and frosting for one 9-inch layer cake, or two dozen cupcakes

    Ingredients

    • 8 tablespoons ( 1 stick) of unsalted butter, softened
    • 4 cups of confectioners’ sugar
    • 6 tablespoons of cream or milk, plus a little more if needed
    • 2 teaspoons vanilla extract

    Instructions

    1. Use a fork or electric mixer to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition.
    2. Stir in the vanilla.If the frosting is too thick to spread, add a little more cream, one teaspoon at a time.If it is too thin ( unlikely, but possible, especially after the addition of lemon or orange juice for variation) refrigerate ; it will thicken as the butter hardens.

    You can reduce the amount of sugar being used in case you want it to be a little less on calories. Also, to avoid the melting of the frosting you can refrigerate the cake for an hour or so , or overnight depending on your level of paranoia *hehe ;)* or how long you have to travel.

    So prepare this masterpiece of a cake and get ready for it to be devoured!!

  • Jams and Jellies

    Jams and Jellies

    Spread it on a finely toasted slice of bread or top some crackers with a dollop of this, and you’re good to go for a quick delicious snack! I am talking about jams and jellies. As a kid, my favorite dessert used to be vanilla ice-cream with strawberry jelly that my mom used to make as home. Having seen orange marmalade being made at home, I have grown up having the best of the fruit preservatives world!

    download

    Preserving fruit by turning them into delicious jams, jellies, marmalade, preserves or fruit butters has been an age old practice. The exact place of origin is not clear though we believe it started in the Middle East where there was an abundance of sugar. The concept of preserving fruit was brought to Europe where it gained popularity as jams, jellies and preserves. Back in the 16th century, when the Spanish came to the West Indies, they preserved fruits using sugar cane to make jam and jelly hence popularizing the idea. In the U.S., early English settlers would make fruit preservatives using honey, molasses and fruit pectin derived from apple parings.

    images

    The concept of cooking fruit to preserve it was a home-task until Industrial Revolution. Cooks would make preservatives to relish seasonal fruits at other times of the year or to store them for times of scarcity. Preserving fruit would be helpful for sailors to take on long voyages. During World War 1, U.S. Army troops were given a grape-jam called ‘Grapelade’ for their stay during the war. After the troops returned, they demanded more of the jam hence leading to increased production. On advent of Industrial Revolution, came the era of factory-produced fruit preservatives. They were commercially produces and soon the market racks were filled with arrays of jam and jelly bottles, thus making it completely unnecessary to make preserves at home. Despite that, home-cooks and chefs continue to make their own jellies and jams thus indicating that this practice has more of a cultural significance rather than mere physical nourishment.

    images (1)

    When you go to buy some of these delectable condiments, make sure you know what you want. Jams and jellies, relished equally have a huge difference. Jams use the complete fruit hence avoiding any wastage. Jams have an interesting texture as they are neither solid nor liquid. They contain chunks of fruits which lends it a sense of bite and solid appearance, but leave it at room temperature and you will see the juicy bit of it too. Jellies on the other hand have a clear translucent appearance and have the sparkling flavor of fruit juices. After cooking the fruit in its juices, it is left to naturally strain its juices through a muslin cloth. Forced straining of the juices might take away the clear appearance of the juice. Marmalade are only different from jams in a way that they have the fruit peels processed into them. Marmalade mainly use citric fruits like oranges, lemons, mandarin etc. or combination of these.

    download (1)

    Some easy home-made recipes are given below.

     

    Lemon Marmalade

    download (2)

    Ingredients:

    10 large lemons

    4 cups water

    4 cups sugar

    Procedure:

    Peel off the yellow part of peel in strips from lemons. Cut strips of desirable thickness and cut off all white membrane (pith), from the peeled lemons using a knife.

    Cut the peeled lemons crosswise into thin slices. Put the lemon peel, sliced fruit, and water in a heavy non corrosive vessel, cover it and refrigerate for a few hours.

    Heat the lemon mixture by boiling it over high heat, stirring frequently.

    Reduce the heat and simmer it till the mixture softens, for about half an hour. Remember to keep the vessel covered during this step.

    Add sugar to the mixture .Increase the heat to medium-high and stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently until the mixture reaches a temperature of around 220 degrees Fahrenheit.

    Store in clean glass jars when the mixture cools down.

    These might also serve as interesting gift ideas or personalized tokens of appreciation.

     

    Spiced Peach and Apricot Jam

    pea

    Ingredients:

    6 medium peaches, peeled and pitted

    8 medium apricots, pitted

    2 tbsp. (25 mL) lemon juice

    5 1/2 cups (1.375 L) sugar

    1 tsp (5 mL) cinnamon

    1/2 tsp (2 mL) allspice

    Procedure:

    Finely chop the peaches and apricots and combine them with lemon juice in a deep heavy vessel.

    Place the heavy bottomed vessel over high heat and cook till the mixture comes to a full rolling boil. Stir constantly.

    Stir in the sugar and spices and cook over high heat till the mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly.

    Remove from heat. Stir and skim the foam away. Let the mixture cool down

    Store in clean sterilized jars and enjoy with any kind of bread.

     

    Strawberry Jelly

    images (3)

    Ingredients:

    2 pounds fresh strawberries

    2 cups white sugar

    1/4 cup lemon juice (2 1/2 lemons)

    Procedure:

    Wash, stem and quarter the strawberries. In a heavy-bottomed saucepan, mix together the fruit, sugar and lemon juice.

    Mix in the sugar and stir over low heat until the sugar is dissolved. After the sugar crystals have dissolved, increase heat to high till the mixture comes to a full rolling boil.

    Strain the mixture through a fine muslin cloth without pressing the pulp and sieve through. Place the liquid back in the saucepan and boil it stirring often, till it reaches an approximate 220 F.

    Transfer to clean sterile jars and refrigerate jelly for up to two weeks and enjoy.

  • Hyderabadi Haleem recipe

    Hyderabadi Haleem recipe

    Haleem is a dish that is made out of wheat, barley, meat ( Generally made up of mutton ) but sometimes it is made out of chicken along with the lentils and spices.Generally this dish takes too much time for preparation around seven to eight hours, so that it leads to the formation of a very soft paste like substance by blending the flavors of spices, meat, barley and wheat.This dish is very famous around south east and central Asia.The preparation of it varies from region to region and is mostly prepared during the Ramadan season.

    Hyderabadi Haleem
    Hyderabadi Haleem

    History:

                      This delicious South Asian dish is originated from the Arabs during the rule of the Nizams.This is a Arabic dish which is consisting of meat and it is containing pounded wheat as the chief ingredients.From the original dish slight variations are introduced in taking flavors that resulted in the distinct taste from other types of haleem.

    Hyderabad special haleem history
    Hyderabad special haleem history

    Ingredients:

    1) Take one kg of boneless mutton or with bone

    2) Take 200 grams of broken wheat

    3) Take four teaspoons of ginger garlic paste

    4) Take one cup of urad daal

    5) Take one cup of chana daal

    6) Take one teaspoon of red chilli powder

    7) Take half tea spoon of turmeric powder

    8) Take one to half cup of curd

    9) Take two cups of onions that are length wise sliced and make a deep fry so that they change their color to deep brown.

    10) Take two to three cardamom pieces

    11) Take two small cinnamon sticks

    12) Take four cloves

    13) Take one tea spoon of coriander powder

    14) Take one fourth the teaspoon of Garam masala powder

    15) Take one fourth the teaspoon of jeera powder

    16) Take half teaspoon of black pepper corns

    17) Take one teaspoon of ghee

    18) Take half the cup of fresh coriander leaves

    19) Take half the cup of fresh mint leaves

    20) Take four green chillies

    21) Take one finely chopped tomato

    22) Take half the cup of  cashew nuts

    23) Take salt that is sufficient for taste

    24) Take oil that is required

    Ingredients and preparation of Haleem
    Ingredients and preparation of Haleem

    Preparation:

                            This is a dish that looks as if it is a signature of the festive month of Ramadan.This is a very long process of preparation and it takes about seven to eight hours for preparing it.This is a dish mostly available during the month of Ramadan where most of the Muslims do fasting.It is very popular dish especially Hyderabadi Haleem is very famous around the world and it has international demand for this product.This is a dish that is the best for those Muslims to break their fast with absolute delicious taste.Apart from Hyderabad dum biryani this is the most taken food item.There is a lot of hard work involved in the making of this dish.

    Step 1:

    Take a bowl and mix the broken wheat along with urad and chana daal and let this mixture soak in water for at least 4 hours.The water that is taken for soaking this mixture must be double the quantity of dal and wheat mixture.

    Step 2:

    Take a cup of long and thin sliced onions pieces in a cooker and make a deep fry in fortune rice bran oil.Fry them until their color changes to dark brown.While making a fry of onions along with it put cardamom cinnamon and clove pieces also and fry for about two minutes.

    Step 3:

    Now take the mutton pieces and wash them thoroughly.Put them in a cooker and add one fourth tea spoon of turmeric powder, one  tea spoon of red chilli powder and add one cup of water.All of them are stirred continuously until they mix well and close the lid of the cooker.Let the flame be continued until five whistles.

    Step 4:

    After taking it from cooker separate the bones and meat.Now meat separated from bones is placed in a cooker and add one teaspoon of salt, one teaspoon coriander powder, one fourth teaspoon of Garam masala and jeera powder.Also add four green chillies, half cup coriander  leaves, mint leaves and the fine chopped tomato pieces.To this add curd and a cup of water and mix all the contents well.The cooker is allowed to cook for 20 minutes on a high flame.

    Step 5:

    While the meat is being cooked take a pan on other side and put the well soaked broken wheat, urad and chana dal mixture in it.To this mixture add two glasses of water and mix well.

    Step 6:

    The bones that are separated at step 4 are taken in a container along with dal, wheat mixture and one fourth teaspoon of turmeric powder.Add salt to it and allow it to cook for about 20 minutes and stir it continuously.

    Step 7:

    After the bones are cooked for twenty minutes it is taken out and the bones are mashed using a wooden churner for at least five minutes.

    Step 8:

    In a container take the meat that is cooked and is added to the dal mixture and turn on the flame and let it be cooked for one hour on a low flame.Continuous stirring should be done for every three minutes for the complete one hour.

    Ste 9:

    After the completion of one hour check whether it is like a thick paste or not.Don’t overcook as the taste and feel will be spoiled and the color becomes brown.So we must turn off the flame when it is golden yellow in color.That’s it tasty spicy Ramadan season special Haleem is ready it can be garnished with fried onions, cashew nuts, coriander and can be served in a serving bowl. 

    Hyderabadi Haleem is ready
    Hyderabadi Haleem is ready
  • The Soup Kitchen

    The Soup Kitchen

    The word ‘soup’ is derived from the French word ‘Soupe’. Soup is generally a liquid food, served warm or cold, usually as the first course or entrée, i.e., before the main meal.

    A ‘soup kitchen’ refers to a place which serves any prepared food to the homeless. Here, I have used the term merely to signify a kitchen where soup is cooked and served.

     

    My very first soup was a Tomato and Basil Soup, which my father is still greatly fond of. During my late teenage years I took to a grave liking of the Sweet Corn and Chicken Soup – anywhere I would go to, I would order the same; I could have only that and nothing else, but that I must have. Now, due to my recent obsession with crab meat, I’m irrevocably in love with Crab Soup of any kin and kind.

     

    So, to the soup lovers, I present you with four mouthwatering soup recipes, which I hope you will make, love and enjoy to bits.

     

    French Onion Soup

     french-onion-ck-1011280-l

    Serves: 8

    Ingredients: 2 teaspoons olive oil, 4 cups thinly sliced sweet onion, 4 cups thinly vertically sliced red onion, 1/2 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, 1/4 cup dry white wine, 8 cups less-sodium beef broth, 1/4 teaspoon chopped fresh thyme, 8 slices French bread (cut into 1-inch cubes), 8 slices reduced-fat reduced-sodium Swiss cheese

    Directions: Heat olive oil in an oven over medium heat. Sauté the onions for 5 minutes. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium and cook 20 minutes, stirring frequently. Increase heat to high, and sauté for 5 minutes. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes, turning after 1 minute. Place ovenproof bowls in the oven. Ladle 1 cup soup into each bowl. Put bread over the soup and top each serving with 1 cheese slice. Broil 3 minutes.

     

    Broccoli and Cheese Soup

     broccoli-soup-ck-231619-l

    Serves: 6

    Ingredients: Cooking spray, 1 cup chopped onion, 2 garlic cloves (minced), 3 cups fat-free less-sodium chicken broth, 1 package broccoli florets , 2 1/2 cups 2% reduced-fat milk , 1/3 cup all-purpose flour, 1/4 teaspoon black pepper, 8 ounces light processed cheese (cubed)

    Directions: Heat a large non stick saucepan over medium-high heat. Add onion and garlic; saute 3 minutes. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium and cook for 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to the broccoli mixture. Cook for 5 minutes, stirring constantly. Stir in pepper. Remove from heat. Add cheese and stir. Place one-third of the soup in a blender or food processor, and process until smooth. Return soup mixture to pan.

     

    Chicken and Wild Rice Soup

     chicken and wild rice soup-ck-689942-l

    Serves: 8

    Ingredients:1cup uncooked quick-cooking wild rice, cooking spray, 1 cup chopped onion, 2 garlic cloves (minced), 3 cups fat-free less-sodium chicken broth, 1 1/2 cups cubed peeled baking potato, 3 cups 2% reduced-fat milk, 1/3 cup all-purpose flour, 10 ounce light processed cheese (cubed), 2 cups chopped roasted skinless boneless chicken breasts (about 2 breasts), 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt , 1/4 cup chopped fresh parsley

    Directions: Cook rice according to package directions. Heat a large oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic and sauté 3 minutes. Add broth and potato, and then bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Stir. Remove from heat and add cheese. Stir in rice, chicken, pepper, and salt.

     

    Tortilla Meatball Soup

     tortilla-meatball-soup-l

    Serves: 6

    Ingredients: 2 jalapeño peppers, 1 red bell pepper, 2 ears corn on the cob, 4 corn tortillas (cut into 1/2-inch-thick strips), Cooking spray, 3/4 teaspoon kosher salt (divided), 6 garlic cloves (minced and divided), 1/3 cup panko (Japanese breadcrumbs), 1 pound ground sirloin, 1 large egg (lightly beaten), 1 chipotle chile (canned in adobo sauce, minced), 1 tablespoon olive oil, 2 cups chopped onion, 2 cups cubed red potatoes, 1 cup slices carrot, 3 cups fat-free lower-sodium chicken broth, 2 cups water, 1/2 cup shredded Monterey Jack cheese, 1/4 cup shredded extra-sharp cheddar cheese, 1/2 cup chopped fresh cilantro

    Directions: Preheat broiler. Cut jalapeños and bell pepper in half lengthwise (discard seeds and membranes). Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 6 minutes. Place peppers in a paper bag. Seal the bag. Let stand 15 minutes and peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. Place tortilla strips in a single layer on a baking sheet. Lightly coat with cooking spray. Broil for 3 minutes, turning after 2 minutes. Set aside. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs. Place an oven over medium-high heat. Add oil to pan. Add meatballs to pan and sauté for 8 minutes, turning them  to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan. Sauté for 5 minutes. Add remaining 5 garlic cloves and cook for 1 minute, stirring constantly. Add peppers, broth, and 2 cups water, and bring to a boil. Reduce the heat, simmer 20 minutes. Stir occasionally. Return meatballs to the pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

     

  • Simple Side Dishes!

    Simple Side Dishes!

    A side dish is as important as the main dish.

    Simple Sides add on to the value and taste of the star of the meal, that is, the mains. Without them, the mains might have lost a considerable amount of their zing.

    Be it mashed potatoes, baked beans, dinner rolls, couscous, rice, bread, macaroni and cheese, salads, baked potatoes, French fries or soups – all are delicious sides and compliment wholeheartedly their respective main courses.

     

    In a restaurant, the side is usually included with the combination meal, as for example when you order the Chicken Zinger Meal in KFC, you are served French Fries (the side) along with your Chicken Zinger Burger (the main).

    While ordering a sumptuous Sizzler at, say, Peter Cat, the simple sautéed vegetables serve as your side dish.

     

    Here are Eight Simple Sides for you:

    (Enjoy!)

     

    Garlic Bread Toasts

     garlic bread

    Time: 20 minutes

    Serves: 12

    Great side with: Broad bean bruschetta

    Ingredients: 2 ciabatta loaves, 140g butter (softened), 4-6 garlic cloves (crushed), handful parsley (chopped), 2 tbsp finely grated parmesan

    Directions: Slice the bread in half lengthwise. Toast the crust side for 2 minutes until really crispy. Mix together butter, garlic and parsley in a bowl. Spread over the cut bread halves. Sprinkle over the Parmesan. Just before serving place on a baking sheet, then cook under a hot grill for 5 minutes until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices.

     

    Cracked Potato Salad

    potato salad

    Time: 15 minutes

    Serves: 4

    Great side with: Bbq

    Ingredients: 750g small new potatoes, 4 tbsp white wine, 2 tbsp olive oil, a small sliced red onion, 3 tbsp roughly chopped parsley

    Directions: Boil the new potatoes for 15-20 minutes then drain and return to the pan. Lightly bash each potato with a masher or fork so they are cracked but still whole. Return to the heat and pour in the white wine. Boil fiercely for 2-3 minutes until most of the wine has evaporated. Stir in the olive oil, small thinly sliced red onion and roughly chopped parsley. Season and toss together.

     

    Sweet Potato Chips

     potato chips

    Time: 30 minutes

    Serves: 4

    Great side with: Homemade burgers

    Ingredients: 4 sweet potatoes (scrubbed and cut into large chips), 2 tbsp olive oil, 2 tbsp light soy sauce, freshly grated nutmeg

    Directions: Heat oven to 200C.In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 minutes, until crisp.

     

    Pea Mash and Mint Vinaigrette

     pea mash

    Time: 25 minutes

    Serves: 4

    Great side with: Fish

    Ingredients:

    4 spring onions, knob of butter, 1 head Little Gem lettuce (leaves shredded), 250g frozen peas, large bunch of mint, ½ glass white wine, 5-6 tbsp double cream

    For the dressing- 3 tbsp white wine or cider vinegar, 100ml light olive oil

    Directions: Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 minutes.Stir in the cream, then purée until smooth. Return to a pan to keep warm.Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.

     

    Wild Rice Salad

     wild rice salad

    Time: 5 minutes

    Serves: 5

    Great side with: Spicy Stews

    Ingredients: 250g pouch microwavable wild rice, 1 red onion (thinly sliced), small handful of sultanas, 3 carrots (grated), zest and juice 1 lemon, 1 tbsp honey

    Directions: Heat rice according to the pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.Mix in the lemon zest and juice, honey and seasoning, and then serve.

     

    Sweet and Sour Kale with Garlic and Anchovy

    sweet and sour kale

    Time: 10minutes

    Serves: 4

    Great side with: Roasted Lamb

    Ingredients:400g kale (shredded), 4 tbsp olive oil, 4 garlic cloves (sliced), 2 anchovies (chopped), 1 tsp golden caster sugar, 1 tbsp red wine vinegar

    Directions: Cook the kale in a large pan of boiling water for about 4 minutes until just tender. Drain, then place the empty pan back on the heat with the oil. Sizzle the garlic and anchovy, and then add the sugar and vinegar and bubble for a moment. Toss the kale back into the pan to reheat, and then tip everything into a side dish.

     

    Roast Tomatoes with Pesto

     roast tomatoes

    Time: 20

    Serves: 4

    Great side with: Lemon Rubbed Salmon

    Ingredients: 6 large ripe tomatoes, 50g fresh basil, 25g toasted pine nuts, 2 garlic cloves, 100ml olive oil, 25g freshly grated parmesan

    Directions: Heat oven to 190 C. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, and then roast for 20 minutes, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.

     

    Wilted Chicory with Melted Taleggio Cheese

    wilted chicory

    Time: 15 minutes

    Serves: 2

    Great side with: Pork Sausages

    Ingredients: 2 heads white chicory, 2 tbsp olive oil, 1 small shallot (chopped), 100g taleggio cheese, pinch of dried oregano

    Directions: Preheat the grill to high. Trim the chicory and cut lengthways into quarters. Heat the olive oil in a shallow pan over a moderate heat and soften the shallot for 2 minutes. Add the chicory quarters, cut side down, and cook for 3 minutes. Turn them over, cover the pan and cook for another 3 minutes, then season with salt and pepper.Slice the cheese, arrange the pieces over the chicory and sprinkle the oregano on top. Slide under the hot grill for a few minutes until the cheese is bubbling. Serve immediately.

     

  • Delicious Chicken Recipes

    Indian chicken dishes are known and famous world over for mouthwatering tandoori varieties, tikkas, curries and gravies. Pakoras and chicken tikkas are served as starters. One of the most loved meats in India, chicken cooked in fiery desi flavors is a treat for the senses. Breathe in the aroma of traditional rustic spices – a sprinkle of cinnamon, the spark of garam masala and the heat of the Kashmiri chillies. Chicken a very popular meat in India. Most of the people are fond of chicken, they love chicken, they eat chicken and even if challenged they can eat chicken daily.  Some of India’s most popular chicken dishes are given below. Let’s have a look and make delicious chicken dishes on your known and enjoy with your family.

    PEANUTS NOODLES WITH CHICKEN-

    peanuts noodles

    Ingredients-

    1/3 cup natural-style peanut butter, 1/2 teaspoon Asian chili sauce, 1/2 cup chopped fresh cilantro, 8 ounces fettuccine, 2 cups thinly sliced red bell pepper, 2 garlic cloves, minced, 2/3 cup water, 1/3 cup hoisin sauce, 1 tablespoon seasoned rice wine vinegar, 1/2 cup chopped green onions, 2 cups chopped roasted skinless, boneless chicken breasts, 1 teaspoon dark sesame oil, 1 tablespoon minced fresh ginger, 1/3 cup natural-style peanut butter.

    Recipe- Pasta is cooked according to the package directions, omitting salt and fat. Combine bell peppers and chicken in a colander. Drain the pasta over chicken mixture and let it stand for 5 minutes. Heat oil in a small saucepan over medium-high heat, then add garlic and ginger. Cook for 1 minute, stir the mixture frequently, and add water and next 4 ingredients (through chili sauce). Cook for 1 minute or until thoroughly heated, stirring with a whisk. Combine the pasta mixture and sauce in a large bowl, then toss to coat. Stir in cilantro and onions.

    ITALIAN CHICKEN-

    italian

     

    Ingredients-

    1 cup sliced green bell pepper, 1/2 lbs. boneless and skinless chicken breasts, 1 pack of Roasting Bag & Seasoning Blend for Chicken – Garlic Parmesan & Italian Herb, 1 cup sliced yellow onion.

    Recipe- Preheat the oven to 350degree. Now place the vegetables and chicken inside the bag, then sprinkle seasoning blend over vegetables and chicken. Twist the bag to close it tightly, then secure with blue tie about 2-3 inches below opening. Turn the bag gently in order to spread seasoning blend over vegetables and chicken. Now lay the bag flat in 13*9 inch baking dish and arrange the chicken in single layer. Bake it for 35 minutes. Let stand 5 minutes before opening. Carefully cut the bag, open it and serve your delicious dish.

    CHICKEN SHAKUTI-

    chicken shakuti

    Ingredients-

    1 Medium sized Chicken, 6 Red Kashmiri Chillies, 1/2 teaspoon Sesamee Seeds, 1 teaspoon jeera, 8 Peppercorns, 1 teaspoon Saunf, 1/2 Coconut scraped, 1/2 Onion sliced, Salt To taste, 3 tablespoons Ghee, 1 tablespoon Corriander Seeds, 2 teaspoons Cloves, 1/4 teaspoon Methi Seeds, 1 tablespoon Khus Khus, 1 teaspoon Turmeric powder, 5 Flakes of Garlic, 2 tablespoons Tamarind pulp.

    Recipe- Cut the chicken in large chunks of about 3 inch pieces and then apply some salt and set aside. Put in 1 tablespoon of ghee in a frying pan and fry the red chillies and all the dry spices till toasty and then add the garlic, the coconut and the onions fry for a little bit and then grind all the ingredients in a blender till you get a fine paste. Heat 2 tablespoons of ghee in a thick bottomed pot and then add the ground masala and fry well. Add in the chicken, mix well with the masala and put 1 cup of water into it till a thick gravy consistency. Now add some salt for better taste. Bring it to a boil then cover and cook till chicken is fully cooked. Lastly add the tamarind pulp and serve it hot with white rice and enjoy with your family.

    BUTTER CHICKEN-

    butter-chicken

    Ingredients-

    1 kg boneless chicken skin removed, Salt to taste, 6 cloves, 1 stick of cinnamon, 8-10 almonds, 1 cup fresh yoghurt, 2 onions chopped, 1 tsp ginger paste, 1 tsp cumin powder, Juice of 1 lime, 1 tsp red chili powder, 8-10 peppercorns, 2 bay leaves, Seeds from 3-4 pods of cardamom, 3 tablespoons vegetable/canola/sunflower cooking oil, 2 tsps garlic paste, 2 tsps coriander powder, 1/4 tsp turmeric powder, 1/2 litre chicken stock, 3 tbsps unmelted soft butter, Coriander leaves to garnish, 400g of chopped tomatoes, ground into a smooth paste in a food processor, 2 tbsps kasuri methi.

    Recipe- Mix the lime juice, chicken, salt and red chili powder in a large, non-metallic bowl. Then cover and allow to marinate for 1 hour. Heat a flat pan on medium heat and gently roast the peppercorns, cloves, cinnamon, bay leaves and almonds till they are darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder. Now mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate this for another hour. Heat the oil in a deep pan on medium heat. When it gets hot, add the onions into it and fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute. Add only the chicken from the chicken-spice mix and fry till sealed. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken. Cook till the chicken is tender and the gravy is reduced to half its original volume. Melt the butter in another small pan and then pour it over the chicken. Your dish is ready.

     

  • Food Walk – Part I

    Food Walk – Part I

    Photo Walk.

    Sure.

    But how many of you have heard of “FOOD WALK”?

     

    Food Walk (definition):

    You walk. You go places. You try out different delicacies. You eat, eat and eat.

    Your knowledge of food increases tenfold. Your waist-line – not so much, since you are literally walking the whole way and that makes up for all the calories you intake.

     

    Going around the city with my friends from college, I have learnt a great deal about my Kolkata and its food culture. We, more often, hit the old cabins of the yesteryears than the posh Park Street restaurants – because, well, we are students at the end of the day with just enough cash for our endeavors.

    One of the very first places we went to was Das Cabin, situated in Gariahat. We googled it’s speciality : Moghlai , Kosha Mangsho( Spiced Chicken/Mutton) with Roti and Kobiraji. And the foodies that we are, we ordered all three. The prices were quite reasonable and the food was impeccable. The Moghlai was small and soft with a considerable amount of filling. I would have to say I have had better – in South Pole, to be precise, which is also in Gariahat(Note: South Pole serves Moghlai only after 3 p.m.). The Kosha Mangsho was delicious and can give good competition to the one in the famous Golabari in Shyambazar. And the Kabirajio the kabiraji! – was crisp, made with the right amount of spice in the patty and with each bite, you could literally hear the angels sing.

     

    A try-at-home recipe –

     

    Fish Kobiraji

    fish_kabiraji

    Ingredients: 10 bhetki fillets, ½ tsp mustard powder, ½ tsp black pepper powder, 1 tsp red chili powder, 1 tsp coriander and mint leaves (chopped), 10 Eggs, 2 tbsp cornflour, 2 tsp Breadcrumbs (optional), Juice of one lemon, Salt

    Direction: Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minutes. Mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each side of the fillets evenly and refrigerate it for another 20 minutes. Beat the eggs and mix the cornflour, breadcrumbs with salt. Heat some oil in a pan and add two tablespoons of egg mixture. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done. Serve hot with kasundi (Bengali mustard sauce) and salad.

     

    Another day, we decided to walk from Presidency University to New Market, from there to Sudder Street and thereby, in the end, landing up in Park Street. If you walk to the right of Presidency University, a little near College Square, you will find a tiny old cabin reminiscing its old world charms. Favourite Cabin is a cabin which has tales etched in all its nooks and corners; oft frequented by the older generation, it felt amazing to sit there, the only people below 55, sipping 3-rupees-milk-tea, biting into crunchy Cream Roll and observing the theatric conversations buzzing around us.

    Sudder Street, however shady it may be, has quite a few good food places – Blue Sky Café and Spanish Café being the most popular ones. I’m yet to visit Blue Sky Café but having chanced upon Spanish Café, I got to say it serves reasonably priced and yummilicious food. Their Café Bombon is a must-have! The Chocolate Pancake is simply a piece of ambrosia. The Mint Tea is refreshing – the way you feel when you hear Richard Stoltzman’s The Maid With Flaxen Hair. In short, you absolutely must try them!

     

    Here are the home-made alternatives –

     

    Chocolate Pancake

    Chocolate_Pancake

    Ingredients: 1 cup refined flour (maida), 3 tbsp chocolate grated, 1/3 cup cocoa powder, ½ tsp  soda, 1 cup Milk, 2 tbsp butter melted, 1 egg, ¼ cup  sugar, ½ tsp salt, Castor sugar (to sprinkle)

    Direction: Sieve together flour, baking soda, cocoa powder into a bowl. Add milk, melted butter, egg, sugar, salt and mix well. Heat the skillet and pour a ladleful of batter on the skillet and cook on both sides until brown. Serve hot sprinkled with caster sugar and grated chocolate on top.

     

    Mint Tea

    tea

    Ingredients: 2 tbsp fresh mint leaves (pudina), 2 tea bags or 2 tsp tea leaves, 2 and half cups of water (each cup being equal to 250 ml), milk, sugar (as per taste)

    Direction: Wash the mint leaves in water. In a tea pan or tea maker, add water. Add the mint leaves. Boil the water for 3-4 minutes till the flavors and aroma of the mint starts infusing in the water. The water will start becoming green. Let the quantity of green color in the water increase considerably. Add the tea leaves. Add sugar. Add milk and let the tea come to a boil. Serve the mint tea with light tea-time biscuits. If using tea bags, then put off the burner. In the hot water, dip the tea bags for 2-3 mins. Add sugar and hot milk. Stir and serve.

     

    (To be continued)