Category: Uncategorized

Monsoon Special!!

A fine sunless Sunday mid-morning. You wake up groggily staring at the clock ticking its way close to 12. Then you see the dark clouds drawing near. A few deep grave rumble here and there. Soft water pellets land on your windowsill which gradually change into fat drops. You rush to close all the windows in your house lest it floods in.

You watch the world bath in its glory…the trees swaying their boisterous branches, dancing away…the leaves singing “srabon er dharar moto… “

Inevitably it’s a romantic weather.

A romantic weather demands some easy to cook food…so that you can spend your time slouching under your blanket with a book in hand, while the food can be cooked in a jiffy.

So, what’s the best way to satisfy your tummy this monsoon?

Well, since it is monsoon, it’s Khichdi Time!

Khichdi

Time- 10 minutes

Serves- 3

Ingredients- ½ cup basmati rice, ½ cup moong dal/spilt and dehusked green gram, 1.5 tbsp ghee, ¼ tsp turmeric powder, 1 tsp cumin seeds, peas, rock salt or regular salt as required

Directions- Rinse both the rice and dal together for a couple of times in water. Heat the ghee in a pressure cooker. Crackle the cumin, then add the turmeric powder and stir. Add the rice and moong dal. Saute for a minute. Add 4 to 4.5 cups water. Add peas. Season with salt. Stir and then pressure cook the khichdi for 5-6 whistles.

The 5 fries (bhaja)

Fried Potato, Fried cauliflower, Beguni (Fried Eggplant), Peyazi (Onion Fritters) and Ilish mach bhaja (Fried)

Since you know how to fry your fish, and the potato and cauliflower are fried the same way as the eggplant and onion, I’ll just jot down two recipes here.

Beguni (Fried Eggplant)

Time- 10 minutes

Serves- 10

Ingredients- 2 eggplant, Salt to taste, 1 teaspoon sugar, 2 cups besan flour, 1/2 teaspoon red chili powder, A pinch of turmeric powder, A pinch of hing (aesofetida), 2 cups oil

Directions- Cut eggplant into longitudinal thin slices. Add salt to taste. Set aside.Make a batter of 2 cups besan. Start to add water little at a time to make a smooth and thick batter. Add salt, red chili powder, pinch of turmeric powder, pinch of hing.Heat oil in a deep fryer. Coat the eggplant in batter. The oil should be hot. Slowly release the coated eggplant in oil. Fry till each side is golden brown. Place it on a towel to let the excess oil be soaked.

Peyazi (Onion Fritters)

Time- 10 minutes

Serves- 4

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, water as required, salt as required

Directions- Peel the onions. Rinse and slice them thinly. Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced onions. Add water and mix it to a thick and smooth consistency. 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 fritters till golden brown.

Labra (Mixed Vegetables)

Time- 15 minutes

Serves- 2-3

Ingredients- 100 gm eggplant, 100 gm Pumpkin, 100 gm Sweet potatoes, 1 Raw bananas, 2 Potatoes, 3 Tbsp Mustard oil, 1 Tbsp Corainder Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Fennel Seeds, 5 Red Chilies, 1 inch Ginger, 1/4 tsp Turmeric powder, 1 tsp Sugar, 1 Tbsp Ghee, mixed seeds(1/4 tsp Mustard Seeds,1/4 tsp Cumin Seeds, 1/4 tsp Fenugreek Seeds, 1/4 tsp Bleck Cumin Seeds, 1/4 tsp Fennel Seeds)

Directions- Cut the vegetables into medium size pieces. Powder the corainder, cumin and fennel seeds, and red chillis finely. Heat oil, add the crushed ginger and fry lightly. Add the mixed spices called ‘ panch phoran’ and stir fry for a minute. Add vegetables, fry well, cover and cook for 10-15 minutes. Add turmeric powder, salt, and one cup of water. Simmer the flame and cook until vegetables are done. Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.

Tomato Chutney

(to be served with some Fried Papad, optional)

Time- 10 minutes

Seves- 5

Ingredients- 500 g tomato, chopped, 4 cm piece ginger (peeled and chopped), 250g brown sugar, 150ml red wine vinegar, 5 cardamom seeds, ½ tsp paprika

Directions- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Bring to a gentle boil so that the mixture turns dark, jammy and shiny.

Payesh ( a rice dessert)

Time- 30 minutes

Seves- 2

Ingredients- 1cup basmati rice, 10 almonds sliced, 1 tbsp raisins, 2 tsp melted ghee, 3 green cardamoms, 2 litres milk, 1 cup jaggery grated jiggery, 1 tbsp sugar

Directions- Clean and wash the rice. Blanch the almonds and slice. Wash the raisins.Heat a tablespoon of ghee. Add the rice. Stir it for a little bit till it becomes opaque. Take it off the heat.Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen minutes.Mix in the rice and continue to stir fry till the rice is soft. Continue to stir fry till the milk has reduced to half.Mix in jaggery. Mix in sugar. Mix in the cardamoms, almond slices and raisins (if using) and stir well. Serve hot or cold.

Recipe Courtesy – vegrecipesofindia.com, allrecipes.com

Image Courtesy – hamareerasai.com, seriouseats.com, bongcook.com, thesecondlunch.com

July 1, 2014
The most Refreshing Yogurt : Lassi

Lassi, a yogurt based drink which always leaves you wanting more. In this summer nothing can be more refreshing than this coolant drink. Yogurt drinks are widely popular all over the world. In India people referred this yogurt based drink as “Lassi”.

Lassi is also known as buttermilk is a traditional drink in India and Pakistan. It was originated in Punjab and is an age-old custom in Punjab to serve this coolant drink after the meal in huge glasses. It consist of Yogurt or curd, water, sugar, pepper, raisins and sometimes salt too. Lassi can be salty or sweet and it depends on our taste which one we would like to have. Different flavors of it can be generated by adding seasonal fruits. To give a creamy taste it is topped with clotted cream. Lassi is chilled with ice-cubes and served during or after the meal as a refreshment drink.

Lassi along with refreshment also helps in maintaining our digestive system and enzymes. Lassi being an item prepared from curd helps in alleviating problems related to stomach such as constipation etc. It helps in generating healthy bacteria and decreases the number of bad bacteria. Being rich in proteins it is a main intake of bodybuilders to keep their muscles stiff. Whenever we feel low a glass of Lassi can work and increases our energy level. It is also used to provide strength to our bones as it is a good source of calcium. It also decreases building up of bacteria and gastrointestinal problems.

Lassi is of only two types: Sweet or Salted…Really is it so?? The answer is NO..Lassi comes with its variants…it mainly depends on our taste and ingredients we would love to have. Like Sweet Lassi is a flavoured form of lassi with sugar and different form of flavours added to it e.g. Rose, Lemon, Strawberry or any other juices. Saffron Lassi is a type of this which has saffron as a special ingredient in it. This is popular in Pakistan and Rajasthan. Makkhaniya lassi is lassi topped with a layer of butter over it.

Preparation of lassi is quite easy. You just want some ingredients and blender with you. Ingredients required are: 1.5 cups curd, 7-8 tbsp sugar, 1/2 cups water, saffron (optional), 6-7 almonds/nuts, I tbsp rose water, ice cubes. Initially take the curd, sugar in a blender and blend it. It is blended until an even mixture is obtained. Make sure that it is not blended for a long time otherwise butter will start to float on the top. Now lassi is ready and pour it into the tall glasses. Sprinkle the nuts and pieces of almonds over it. Saffron is added if required.

Mango Lassi is prepared from mango pulp and yogurt. Sugar is optional ingredient in it. It has gained its popularity all over the world including UK, Singapore, Malaysia. In Canada this lassi is treated as a cold drink with kesar mango pulp added to it along with the cream and there it is served with an ice cream. To make it more delicious nuts are also sprinkled at its top.

Bhang Lassi, the name itself creates an image of Punjab’s culture. This lassi contains bhang as an ingredient in it. Bhang is a type of liquid derivative of eaten forms of Cannabis. This is mainly taken during Holi and it is served with pakodas. In Uttar Pradesh there are some bhang shops and they all are licensed so you people can visit, can buy some bhang products in case you want to and can enjoy bhang lassi.

Chaach is another form of lassi which is salted in form. It is diluted in form and contains salt and jeera for giving salty taste. Some people used to add green chillies as a seasonal element. In Gujarat and Rajasthan it is served along with the meal and especially during summers. It acts as coolant drink during this hot season.

In the hot summer, chilled Lassi is served in tall a glass which is topped with clotted cream. In Punjab, the demand is getting so high day by day that shopkeeper started using washing machines for blending curd instead of mixers. With these maximum demands can be easily fulfilled. Lassi so prepared is very thick and spoon is served with it to make it easy to drink. Firstly, you can have the taste of buttery cream and then drink that lassie. People in Northern India preferred to have lassi with samosa, paranthas and sometimes with chat too.

Lassi must be prepared in a proper way like never add lassi with the fruit because curd and fruit always contradicts each other so it can indirectly harm our immune system. Reduce the consumption of lassi in winters and especially at late nights because it increases the concentration of phlegm in our body.

June 28, 2014
The Best Carnival on Earth!
It’s one of the hottest, sexiest and the most amazing carnival on the face of this earth! And not just this, but the Carnival is something that gives one chance to witness the true culture of Brazil. It is a euphoric extravaganza, where people from all walks of life come together and have tons of fun. A lot of people consider the Carnival in Brazil as one the biggest festive celebrations. It has got wild parties, colours, vibrance, costumes and everything you can relate to the idea of ‘festivity’! It’s celebrated in Brazil every year before Easter. The word Carnival holds its roots in the word ‘carnelevare’ which literally means ‘removal of meat’. Traditionally, the festival is believed to be celebrated before those particular days when the Roman Catholics abstained from consuming alcohol or meat. This was done to drive away bad things from their life. The carnival originated in the Era dominated by the Europeans. The carnival was the day when people indulged in alcohol, sex, dancing and all the fun just before the beginning of Lent. That was the time when people exchanged clothes (and sometimes even slaves)! Carnivals are a thing across the globe. But the Brazilian Carnival tops the list when it comes to the popularity of carnivals. It’s a weeklong festival where people revel in dances and enjoy a lot! Almost all the Brazilian cities host a carnival before Lent, but the one we know of (and of course, the pictures that we usually get to see) are of the Carnival at the capital city of Brazil, Rio! Samba has been the traditional dance of Brazil and people wear beautiful costumes and masks and do the samba to the beats of drums. Now the pictures that you see of the festival are of the famous parade that happens during which gorgeous (and very sexy) samba dancers standing on a vehicle move across the stadium as more and more people join in the parade. Generally, shops are shut during the time of the Carnival and people come out to rejuvenate themselves. Many Samba schools who are also involved in various community services form the organising team of the Carnival. You don’t know how to dance? It is totally okay. A lot of people with two left feet come to enjoy this carnival and try their hand (ummm actually feet) at dancing! Here are some really interesting facts about the amazing Rio Carnival:
1. It’s held 40 day before Ester and is super-wild four day extravaganza.
2. It ends on a day called ‘Fat Tuesday’, which comes before ‘Ash Wednesday’, that is the start of Lent.
3. The festival is celebrated in the month of February which is the hottest month of the year. We see the city’s temperature rising during this time, literally and metaphorically too!
4. The Greeks and Romans celebrated the arrival of spring with a grand party. The festival’s history can be traced back to the age old tradition of the Greeks and Romans.
5. The traditions were carried to the New World in the 1700s by the Portuguese.
6. A festival called “Entrudo” is when people throw water, lime and food at each other.
7. The Carnival as we know it today has evolved with time. Huge street parades with people revelling and dancing are the best part of the Carnival.
8. A lot of bands and orchestras entertain the people with Samba music.
9. The Samba Parade is the most awaited and the most interesting part of the Carnival. It is actually a competition between the odd 200 Samba schools of Rio..
10. Sambodromo is the stadium where the Carnival is celebrated. The audience witness an enthralling competition between Rio’s Samba schools and they are judged based on their elaborate costumes, dances and music.
11. £3 million and more are spent on the outfits and preparations of the Carnival.
12. The dance schools are formed from a majority of people from the city’s slums.
13. Around two million people attend the festival each year.
14. The mayor of Rio inaugurates the festival each year where he hands over a huge gold and silver key to the Fat King, Rei Momo.
15. The festivities begin much before the actual Carnival starts. Actually, Rio is a result of months of preparation and hard work.
16. Small local parades that are called ‘blocos’ happen across the city and attract thousands of people.
17. A ‘Pee Patrol’ is appointed to catch hold of the people who urinate on the streets. The funny thing is that this happens even after 17,000 portable toilets are installed around the city.
18. 25,000 jobs are created because of the carnival and around £420 million of revenue is generated by the hotels and bars.
19. Celebrations of the Carnival are held in Sao Paulo, Olinda, Manaus and Porto.
20. Each year, this greatest and the most magnificent Carnival on Earth attracts celebrities like Jennifer Lopez and PSY.
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June 28, 2014
FIVE ESSENTIAL NUTRIENTS FOR HEALTHY SKIN AND WHERE TO FIND THEM!!

Skin-care is probably the most overrated issue in our life. With the flooding of creams, face-washes and other products in the market, beauty is arguably the most profit-generating venture. There are day creams, night creams, anti-aging, wrinkle-lift, fairness creams, cold-creams and what not!! I am sincerely waiting for noon creams, evening creams, summer creams, spring creams and most importantly, anti-dumbness creams. When all these creams don’t suffice, people flock to the parlors and salons for various treatments like bleaching and de-tanning.A little application of moisturizers and sunscreens is necessary for protecting our skin. Agreed!! Also,messages are very helpful in improving blood-circulation to the skin and relaxation. Agreed again!! But at the same time,there is a hoard of unnecessary products in the market that are simply aimed at duping huge sums of money from people.. The photo shopped images of celebs and models further push people towards parlours and beauty-treatments. The drive for that radiant flawless skin has never been stronger. Ironically, when the drive for looking younger and prettier is stronger than ever before, people have forgotten the essentials of ever-lasting beauty. In fact, the secrets of beauty are highly mis-understood.The old adage- You become what you eat, is long forgotten!! This leads to many problems like premature-aging,chemical burns etc. The safest and the longer-lasting ways to a healthy, glowing skin is probably the easiest too- eating right, exercising and protecting from sun!! So, let me take you to a tour into the beautiful kingdom of delicacies that will make your skin glow like never before!!

1. VITAMIN E

When our body comes in contact with external influences like Sun exposure, chemicals etc., some molecules constituting our body get oxidized and produce free-radicals. Free-radicals are extremely unstable molecules and they take electrons from neighboring molecules to gain stability. This induces a chain reaction that produces more such radicals, thereby causing severe damage to skin cells and collagen, the main structural protein of our body. This results in aging, fine-lines and wrinkles. Our body thus needs antioxidants that neutralize free radicals. Vitamin E is an extremely powerful antioxidant and thus, the route to longer youth. It is found in avocado, almonds. Hazelnuts, corn oils etc.

2. VITAMIN C

Vitamin C, also known as ascorbic acid, is an elixir for your skin. Vitamin C is known to aid the production of Collagen, the main structural protein that makes up for about 25-35% of the whole body protein content. Collagen strengthens the capillaries supplying the skin and also helps in cell growth. Thus, Vitamin C is essential for skin repair and maintenance. Moreover, Being an anti-oxidant, it is also known to neutralize the free-radicals. It also reduces the effects of long-term effects of sun exposure like skin cancers. The main sources of Ascorbic acid are – Guava, Oranges, Lemons, Strawberries, Blueberries and other citrus fruits.

3. ZINC

Zinc is the goldmine of skin benefits. It is primarily responsible for carrying out repair work. Sebum is an oily secretion by sebaceous glands to keep our hair and skin moisturized. When secreted in excess, it can cause a variety of problems like Acne. Zinc helps counteract the damage to skin caused due to acne by reducing the amount of sebum secreted and repairing the scarred skin around acne. Zinc is one of the main constituents of almost all Sunscreen products because it provides protection against harmful UVA and UVB rays. It’s anti-cancerous properties further reduces chances of skin cancer due to repeated exposure of sun. It is also important for a healthy scalp and provides protection against skin ailments such as burns, boils, eczema etc. Zinc is found in abundance in fish, meat, whole grains, nuts, sea-food, seeds etc.

4. OMEGA-3 AND OMEGA-6 FATS

Omega-3 fatty acids particularly, eicosapentaenoic acid (EPA) regulate oil production in the body and keeps your hair and skin hydrated. Without these essential fats, your scalp and skin will become dry and flaky. Apart from this, these fatty acids are very powerful anti-oxidants as well and thus, protect our skin from free-radical damage. They are also associated with skin maintenance and repairs and have anti-inflammatory action. For this reason, they are used for providing relief in skin conditions like eczema, psoriasis etc. They, however, cannot be produced by body and has to be obtained from outside. Chief sources include- flax-seed oil, linseed, walnut and rapeseed oil.

5.LOW GI-CARBS

Clear skin-tone, freedom from acne and a slim waistline, you name it and you have it!! Low GI carbs are your one-stop solution to all beauty-related problems. As opposed to high GI carbohydrates like sweets, potatoes etc. , low GI carbs release sugar in the blood-stream slowly. This makes you feel full for longer duration and also, helps avoid a situation known as hyperinsulinemia (excess of insulin in blood)which is often associated with acne. The main sources of low GI carbs include beans, pulses, porridge etc.

Once you start regulating your diet to include these products, you would feel a new re-flux of energy in your life. But don’t be too impatient. It takes about 6 weeks for a new layer of epidermal cells to form on your body. So, the diet changes would also take as much to provide visible results!! A little care and control today can guard your beauty forever!!

June 28, 2014
JEEZ! Chinese
Familiar with fried rice, spring rolls and Manchurian?

Thanks to the Chinese for blessing us with such an appetizing cuisine. Unlike the Italian and French cuisines, Chinese cuisine is less sophisticated has far more outreach to the general population around the world. No wonder it’s ranked among the best cuisines the world.But sadly, noodles bears the overused symbolism of Chinese in food, like Butter chicken and Naan to the Indian cuisine.

History of Chinese cuisine dates back to thousands of years and has encountered change at every level from time to time. People in china are especially particular about their food and hence they have eight culinary traditions namely, ANHUI, CANTONESE, FUJIAN, HUNAN, JIANGSU, SHANDONG, SZECHUAN and ZHEJIANG cuisines. The prominence of this cuisine had taken it out past the national boundaries to countries like Singapore, Malaysia, Indonesia, India and America who have incorporated their native flavors to the cuisine.

Let’s learn more about it in particular, Staples in Chinese cuisine involve rice, noodles, vegetables, sauces and seasonings. It doesn’t include much of Dairy products but the same is subtly compensated by variety of seafood, poultry and meat. Corn, millet, cabbage, sweet potato and tofu are eaten the most under vegetables and cereals categories. It is said that that when in past famines were frequented much, it posed a threat to the food supply for general population. At that time rice became an important part of every meal as it was available in plentiful and was observed to go well with both vegetables and meat based on what was available. This gave rice a revered position in their platter which is cherished still the same. And yes! It is traditional for them to use chopsticks and soup spoons for every meal.So now that we had familiarized ourselves to the cuisine, moving towards more exciting part let’s regard some really delectable must have dishes. Shall we?
1. PEKING DUCK
Peking duck is a duck dish originated from Beijing and cooked from the imperial era is now considered a national dish. Relished for the thin and crisp duck skin, the dish is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. After cooking, dish is served in three steps: skin dipped in garlic and sugar sauce, meat served with steamed pancakes, sweet bean sauce and spring onions. The rest and vegetables is either eaten separately or mixed with the broth which customers often takeaway.
1. KUNG PAO CHICKEN
Next on the list is the very delicious Kung Pao chicken, categorized under Szechuan cuisine originated primarily from the south-western parts of China. Known for its spicy twist, dish is made up of chicken, peanuts, vegetables and chili peppers. The original version of Kung Pao chicken involves marinating diced chicken and stir frying it with vegetables and peanuts. In vegetables, chili peppers and Sichuan peppercorns are important components. While preparing, peanuts or cashew nuts are deep fried in the wok first till they are golden brown and afterwards rest of the ingredients are added. In the westernized versions of Kung Pao chicken instead of marinated diced chicken, beef, pork or seafood are often substituted which is then cooked by adding orange or orange juice with ginger, garlic and corn starch. The dish is garnished with roasted peanuts or cashew nuts.
1. CHOWMEIN
Now who wouldn’t know this? Very well relished by everyone, it literally means “stir-fried” noodles”. Though there are many regional variations to it, it’s basically they are prepared in two ways: 1. Steamed and 2. Crisp. The Steamed chowmein has long and rounded noodles with softer texture than crispy chowmein, which has fried and flat noodles and is crisper and drier in texture.

The popularity of chowmein is so widespread that it has more than 5 varieties collaborating with respective regional cuisines all over the world. There are still differences except the basic texture of noodles between crispy and steamed noodles. Like crispy noodles May or may not contained any vegetables or and be simply strained and stir fried, while steamed chowmein usually carrots, onions or celery, cabbage and sprouts.

The former is served with thick brown sauce while the other is topped with soy sauce. Chowmein can be custom incorporated into Frankies, burgers or you can add chicken or egg to increase the nutrient value of this delight.
1. WANTONS
Dumpling! Yes, wantons are a common addition to soups in Chinese cuisine. The dough is prepared by using flour, water, egg (as per preference) and salt which is then made into small wrappers filled with meat or shrimp or steamed vegetables seasoned with spices, garlic and green onions. The shapes are made as per desire but most versatile shape is right triangle, made by folding the wrapper in half by pulling two diagonally opposite corners.

Relished by boiling and serving them in soups, wantons are also preferred deep fried, like other Chinese dishes it also has various regional variations. Basically the differences lie between the shapes and the filling inside the wantons. If not comfortable with sweating to cook, the pre cooked versions of wantons are available in the market. Enjoy the delicacy with Hoisin or garlic sauce.
1. POPULAR INDO-CHINESE ENTREES
Now talking about what we plate after collaborating with Chinese cuisine, we actually have plenty from appetizers to desserts. One of the most popular appetizers is momos apart from apart from spring rolls and soups.Popular entrees include chilli and Manchurian dishes which is often cooked with either chicken for non vegetarian foodies and is mostly substituted by paneer and other vegetables like cauliflower and baby corns for Vegetarians.

All this and more delicacies are there to explore in this cuisine, which is ever evolving and still have roots to the Chinese tradition. So, explore into the finesse of Chinese.
June 24, 2014
INSTANT ACCHARS: PICK YOUR PICKLE
Growing up in India “Acchars” or the Indian pickle has been a substantial part of my childhood experience. I would see my Mom and Aunts spending considerable time in preparing the vegetables, gathering the spices and making arrangements for their storage for days on end. A very tedious affair indeed!! But the end product makes up for all the trouble caused. Pickles are tangy and immediately add savor to anything they are consumed with, be it- paratha, burger or pancakes.

Pickles are formed by the anaerobic fermentation of vegetables and unripe vegetables in the presence of brine (salt-water) or vinegar. This caused them to dehydrate and thus, discourages the growth of microbes. Moreover, their pH is less than 4.6 which further kills most bacteria. Thus, they can be preserved for months and depending on the recipe, even years!! The vegetables pickled in brine as opposed to vinegar, are known to contain Lactobacillus and are thus, probiotic.

Like mentioned above, making “Acchars” can be a pretty tiring job especially if you are a student or working a 24×7 job. Not anymore. Here are 5 instant Pickle recipes anyone can make. They can be stored for lesser duration as compared to the traditional pickles, but the tang it brings to our food is so worth it!!
1. CARROT PICKLE
Ingredients
1. 10 carrots
2. 1 ½ tbsp crushed mustard
3. 1 ½ tbsp lemon juice
4. 1 ½ tbsp oil
5. Cumin powder
6. Turmeric powder
Method

Wash the carrots and peel them to remove a thin layer of outer covering. Cut the carrots into desired shapes, preferably rectangular. Gather all the ingredients in a bowl and mix them thoroughly. And you are good to go!! Finish this preparation within 2-3 days.
1. GREEN CHILLI PICKLE
Ingredients
1. 1 cup green chilies
2. ¼ tbsp fenugreek seeds
3. ¼ tbsp cumin seeds
4. 1/8 tbsp turmeric powder
5. 1/8 tbsp grounded asafetida
6. 1 tbsp lemon juice
7. 2 tbsp oil
8. ½ tbsp sugar
9. ½ tbsp salt
10. ¼ tbsp amchoor or dried mango powder
Method

Wash green chilies and give them a longitudinal cut right in the middle such that they still remain joined at the end. Put oil in a pan and allow it to heat it till it is ready enough to fry. Add cumin and fenugreek seeds and keep whisking them lightly till they begin to crackle. Add amchoor, asafetida, turmeric powder, salt and chilies and mix them for a few minutes. Finally, add sugar and lemon juice. Mix them properly and turn off the heat.
1. LEMON PICKLE
Ingredients
1. 10 lemons
2. 6 tbsp salt
3. 2 tbsp red chili powder
4. ½ tbsp turmeric
Method

It takes a little longer to prepare this pickle. But it can be stored for months and is extremely easy to make. Cut the lemons into half or make 4 pieces. Gather the lemons in a large bowl and pour all the other ingredients i.e. salt, turmeric and chili powder. Mix the constituents properly. Remember, depending on the climate and temperature of the place, the amount of ingredients has to be adjusted. Put the mixture in a glass-jar and put it daily under sunlight for a week or so. The pickle is considered ready when the lemon loses water and becomes soft. To store it for longer duration, add oil.

4. MANGO PICKLE

Ingredients
1. 1 cup sliced unripe mango
2. 1 tbsp chili powder
3. ½ tbsp salt
4. 1 ½ tbsp mustard oil
5. 1 tbsp cumin seeds roasted
6. ¼ tbsp grounded asafetida
7. ½ tbsp turmeric powder
Method

Mango pickle is arguably the most famous and mouth-tickling pickle there is. Traditionally, it requires a long for the mango “acchar” to get ready. But you need not compromise with taste in your hectic life. So let’s get started. Firstly, take the mango strips in a bowl and add salt. Mix these two ingredients properly and leave them aside for one and a half hour. Once the mangoes lose water, drain the water and collect the mango strips. Put these strips in a large bowl and add all the other ingredients. Mix these thoroughly and your delicious pickle is ready to be served. It can be stored up to 3-4 days when refrigerated.

5. AMLA OR INDIAN GOOSEBERRY PICKLE

Ingredients
1. 10 Amlas
2. 1/8 tbsp Red chili powder
3. 1/8 tbsp asafetida
4. 1/8 tsp fenugreek powder
5. A pinch of turmeric powder
6. Salt-to taste
7. 1 tbsp oil
8. 1/8 tbsp yellow mustard seeds
Method

Boil water in a pan with a pinch of salt. Slowly add Amlas to this boiling mix and let it heat for 5 to 6 minutes. Drain water from the Amlas and allow them to cool for some time. Once they cool down, separate them into their natural wedge shape by cutting and remove the seed in the middle. Heat oil in a pan and add asafetida and mustard seeds. When the seeds begin to crackle, add amla wedges followed by the rest of the ingredients and cook them for 3-4 minutes. Turn off the flame and allow it to cool. Refrigerate for prolonged storage.

Pickles add flavor to your life, they make your food come alive and dance. In our hectic lives, we often compromise with our meals. So the next time, you decide to half-heartedly swallow bread and a sad not-so-tasty vegetable that you prepared, think again!! Just few minutes of your precious time and you can add soul to your snack. so, come on- PICK YOUR PICKLE!!
June 24, 2014
Weight loss 101

With the comforts offered by the modern technological innovations and the decline of labor-intensive jobs, staying fit and active has become a major challenge. Rise in cases of obesity and diabetes has created immense pressure on us to constantly adopt life-style changes to stay lean. The flood of slender models and bulked-up dudes on electronic and print media doesn’t help either. In wake of this, the health conscious and even the not-so-conscious try almost everything, they hear or learn from friends and internet about weight-loss, in bits and pieces- dieting, gym, running and what not. And most of the time, even after days and weeks of struggle with their cravings and laziness, they are left disillusioned. So what goes wrong?? Why is losing those few extra pounds so difficult?? The answer is – the lack of understanding of the mechanism of loss. The absence of the complete picture is a major reason why people often make wrong choices while deciding their plan of action. But you need not worry. Coming up in the paragraphs to follow is everything you need to know about body weight, fat and how our body responds when we lose weight.

The energy generated in our body, from the food that we eat, is utilized for various internal and external activities like walking, running, maintaining metabolism etc. The excess energy that remains unutilized even after successfully carrying all these activities is stored as fat in specialized cells called fat cells or Adipocytes. The fat cells develop in our body during childhood and for the rest of our life, their number remains almost constant. Thus, weigh gain is associated not with the number of fat cells present (since their numerical count remains constant even when we lose/gain weight) but rather with their size. When the body consumes more food than is required and consequently produces more energy than it dissipates (via various physical activities or body functions), more of it gets stored as fats. This causes the fat cells to swell up and appear as bulk.

Apart from the stored fat, the body has another source of energy stored in the cells called glycogen which is nothing but excess blood sugar acted upon by the enzyme insulin (responsible for regulating blood sugar levels). Whenever, energy shortage occurs in our body, the body first uses this glycogen followed by the utilization of stored fat. The released fat is acted upon by various processes and finally converted into heat, water, carbon dioxide and ATP i.e. adenosine triphosphate (energy). ATP is used by the body to meet its energy requirements, water leaves the body as sweat and urine and carbon dioxide is exhaled. This explains where the lost fat “goes” when we lose weight. So, in order to devour fat, we need to create an energy deficit in our body which can be accomplished in two ways- by consuming less food or by dissipating more energy. This brings us to the universally known mantras of weight loss i.e. dieting and exercising. So far so good.

Then why these obvious methods don’t seem to work that smoothly?? Why is losing weight so frustrating, so say the least?? Well the answer is that there are related mechanisms that interfere and affect the whole process and if not understood clearly, can greatly reduce the benefits of dieting and exercising.

1. Firstly, after the commencement of dieting, your body first loses water weight before glycogen and fat is burnt. This is why it is fairly easy to lose weight in the first few weeks and after that, it gets increasingly frustrating each passing day. The key to success here is to stay resilient and not stray in the times of difficulty. Patience always pays off.

2. When the body senses that it is getting fewer calories, it responds by storing more fat to prepare itself for famine-like situations. So, cutting too many calories or eating too less can prove to be suicidal in these situations. Don’t starve yourself, instead eat healthy food.

3. Eating too less or not indulging in weight training can make you lose muscles along with fat. This is not good news. Always remember- excess of anything, dieting included, is bad!!

4. Recent studies also suggest that high calorie and high fat food evoke responses from the brain that are similar to cocaine addiction. Consuming them in greater quantities causes compulsive eating habits. So, abstaining from such food causes very strong cravings for them. Therefore, one must not lose control during the tough times and stick with the diet plan. An alternate way is to never really turn away from such food items completely, rather cut their quantity and restrict their consumption to just once a day.

5. Weight loss has many other related implications. It might make you feel sleepy or cause you to lose sleep. Like mentioned above, weight training stresses our body. So, one need not fight sleep too much. Lying lazily for long hours should definitely be avoided but a minimum of 7 to 8 hours of sleep must be ensured so that the body gets the rest it needs. On the contrary, if you are not consuming enough calories, you will find it harder to sleep. A good solution to this problem is to have a hearty (and healthy) dinner or a glass of almond milk before you doze off.

6. Dieting can cause physical and mental stress. All this can trigger the secretion of the stress hormone cortisol.Thus, it is essential that one indulges in some sort of stress management activity like yoga or meditation.

With a little bit of self-control and discipline, you can easily get that flat belly you always wanted. So the next time you decide to put on a saree at a wedding or a bikini on beach, you don’t have to feel conscious. And remember, nutritious and tasty food choices are not mutually exclusive. They can and do go hand-in-hand. Nature has rewarded us with a host food of products that are delicious and healthy at the same time. The choice is ours to make.

June 20, 2014
Fruity Delights for the Hot Summer

With the hot, searing summer descending upon us and daytime temperatures hitting new highs every day, staying cool and calm has become an arduous ordeal for most of us. For those of us running perpetually low on pocket money for pricey cold drinks, having summer fruits is a delicious and inexpensive cheat code to fool the fiery sun and be our own cool normal selves. Succulent, refreshing and sweet for the most part, the best thing about these vitamin packed fruity delights is that you do not have to worry about putting on a few pounds which is inevitable when chugging down bottle after bottle of artificial cold drinks. Juices, shakes, ice cream toppings or just plain old cut up portions, summer fruits rock. Have a look at some of the fruits that are a staple in the summer and beat the heat with these fruity delights.

Mangoes

Said to be the king of fruits and the food of gods, this juicy and delicious fruit is a treat in the summer with vendors selling them on every street corner and half a dozen companies coming out with many varieties of juices and shakes every other year. Sweet and luscious, mangoes pack a punch with a variety of nutrients, vitamins, minerals and antioxidants. This summer delicacy comes in umpteen varieties like Alphonso, Raspuri, Badami, Malgoba. You can have it sliced or have fun by slurping on it messily. You can also add it in your milk, yogurt, ice cream or have it as mango lollies after freezing it. So beat the heat by becoming an ‘aam aadmi’.

Watermelons

Nothing spells out the arrival of summer more obviously than the yearly appearance of watermelon in the local markets. A cool, delicious and refreshing fruit, watermelons keep you energized and hydrated all day long as it has high water content. It is loaded with antioxidants and vitamin B and can fight a slew of diseases.It is easily available in the market and is mostly inexpensive especially during the summer months. Have this juicy and sumptuous fruit by making sorbets, juices or simply by cutting it up in small portions.

Lychees

A small fruit with a sweet smell and taste, lychee is easily available during the summer. Used as medicine in China, this berry like fruit has a rough red exterior and juicy flesh inside. Packed with healthy nutrients and antioxidants, it is very refreshing and tasty. Today lychee flavour is incorporated in a variety of products like ice cream, shakes, juices , cookies and candy. It is surprisingly very filling and thus can satisfy those sudden hunger pangs at a moment’s notice.

Pineapple

An exotic and sweet fruit, pineapples are the symbol of summer fun. A favorite addition to fruit salads and mocktails, this vibrant tropical fruit with its sweet and tart smell and flavour is exceptionally juicy and sugary. It is full of healthy nutrients that has anti-inflammatory and digestive benefits. Pineapples can be had as raw cut up portions or can be added to a variety of products like ice cream, shakes and smoothies. It can also be added in a dish and cooked with other ingredients.

Coconut

Coconuts are synonymous with beaches, holiday fun and summer. The white fleshy part of this fruit is sumptuous and fleshy and can eaten raw. The water of green coconuts is a very refreshing and nutritious drink available on every street corner during the summer months. Coconut milk is often used in many dishes to make them delicious.

Papaya

Known as the ‘ Fruit of the Angels’, papaya is a deliciously sweet fruit with a soft buttery orange pulp with pink or yellow hues and a musky flavor. It has a slew of health benefits including protection against heart diseases, cancer and immune support. It also has high levels of antioxidants and Raw papaya can be served diced up in fruit salads or as juices, shakes and smoothies. It can also be cooked as a delicious dish with spices and other ingredients.

Guava

Guava is a subtropical fruit with light pink flesh and small seeds that can be eaten. Low in fat and calories and sodium free, guava fruit reduces possibility of coronary diseases and is also used in the treatment of a cough. It can be eaten whole or diced up and served in a fruit salad. It can also be sliced up and served as a cold dessert with sugar and cream.

Grapes

Grapes are a refreshing addition to any fruit salad with their succulent and smooth, juicy pulp and sweet and tart flavor. These small round or oval berries are best eaten raw while chilling out during the summer. It has many antioxidants and healthy nutrients that reduces the risk of a variety of diseases. Grapes can be crushed and served as smoothies and shakes. Grape flavored ice creams have become quite popular nowadays. They can also be added to puddings and ice creams to give them a fruity touch.

June 20, 2014
Wine Of The Dairy Industry- Yogurt
Yogurt is the wine of the dairy world. This is because, just as the wine is made from fermented grapes, yogurt is made by fermenting lactose, the milk sugar. The bacteria used to make yogurt is known as “ yogurt culture”. The yogurt is a creamy and smooth, internationally popular product. Nowadays, yogurt is consumed all over the world, both as a food as well as beverage, and sometimes as an ingredient in other dishes.

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

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

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

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

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

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

Basic yogurt recipe-

1. 4 cup milk

2. 1 cup plain, natural yogurt with active cultures

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

Some yogurt recipes-

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

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

Serve it additional fruits or syrup.

2. Greek yogurt chicken salad-

A. 1 large chicken breast, cooked and chopped

B. 1/2 cup plain Greek yogurt

C. Lemon juice

D. 1 celery stick, diced

E. 4 celery leaves, minced

F. 2 red onion, diced

G. 1/2 cup apples, chopped

H. Grapes, sliced in half

I. Walnuts chopped

J. Raisins

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

3. Yogurt cheesecakes –

A. 1 1/2 cup yogurt

B. 1/2 cup tofu

C. Salt

D. 1 1/2 tbsp vanilla extract

E. 5 tbsp flavored syrup, sweetener

F. 2 1/2 tbsp corn starch

G. 2 tbsp sugar

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

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

Now, serve it dressed with syrup and strawberries.
June 18, 2014
All About Flax Seeds

Flaxseeds are obtained from flax which is also known as linseed, and botanically is known as Linum usitatissimum, which is a member of genus Linum of the family Linaceae. It is a food and a fiber crop grown in cooler regions of the world. The species are native to Western Asia and Middle East, including India.

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June 15, 2014