Category: Vegan

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

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

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

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

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

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

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

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

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.

July 7, 2014
Not a nut, but a fruit!

The human body is like a machine in its way of functions. It is a common known fact that a machine heats up when it does work. So, to cool it, a suitable coolant is used and the most common that is naturally available, is water. Similarly, the human body also needs water to cool itself down and to maintain its normal temperature. Earth is the only known planet in our solar system lucky enough to contain the elixir of life in its liquid form. Apart from the common sources from where water is obtained, it is also got from certain fruits like tender coconuts.

A short description

Even though it is named, coconut, it is actually a type of fruit and not a nut. It belongs to the palm family and is mostly found in the tropical and the sub-tropical regions. It can be especially found in abundance, in the Indian sub-continent. The southern parts of India are literally the home for these fruits to grow. They are usually tall trees, which have thick trunks, but almost no branches. Instead, these trees have very long leaves, with some of them even growing up to 25 feet. These leaves make up for the default branches that an average tree usually has. The tree itself may grow up to a 100 feet tall or approximately around 30 meters in height. This type of tree has a fibrous root system and requires sufficient water to grow. The fruit formed is a multi-layered seed that is extremely hard. The hardness is to protect the soft, fleshy part of the coconut pulp inside.

This fruit is unique in the sense that it has the ability to store water taken in from the roots inside its shell to help it to germinate and grow. However, it can be harvested much before and the water inside it can be consumed. The stored water, even though has its source from the water taken in from the ground, it is very different from the actual groundwater. This is because of the various changes taking place inside the shell that affects the water stored inside it. By a certain set of chemical and biological changes happening inside, the coconut pulp is formed which takes up some water and by the process of diffusion, gives some amount of sugar and taste to the otherwise bland water.

This water formed is very rich in potassium and electrolytes, compounds which helps in replenishing the human body from lost nutrients. This is the reason why coconuts are the best source of natural electrolytes and natural coolants especially during the summer months. The human body tends to lose a lot of vital nutrients during the hot months and the water of a tender coconut consumed at a time like this replenishes and energizes the entire system. However, coconuts kept for a long time tend to lose its water content, as the pulp inside begins to dry up, thus consuming the available water to maintain the required moisture. A coconut at this stage is no longer called tender. Instead, it is just the matured form of the fruit and it has a soft flesh which is very sweet in taste.

It also has a lot of oil content and so, these pulps are usually squeezed and cultivated to produce coconut oil. The dry coconut easily comes off its outer shell as there is nothing holding it to the walls of the shell. This is also because of the fact that the coconut as a whole shrinks in size, thus loosening itself from the shell. For the diet conscious, this fruit suits best as it does not known stored natural fats and its cholesterol content is very low. Thus, tender coconut water is a very healthy way to start one’s day.

The vegan way

Vegan is a type of diet which contains non-dairy and non-animal products. People who follow this diet are called vegans. It is very popular all over the world. For the diet conscious vegans, tender coconut water taken every morning keeps their heart and their body sound. Coconut water has the property of cooling one’s body by maintaining the blood flow and its pressure. It regulates the body’s natural temperature and also helps in lowering the cholesterol levels. Vegans usually consume tender coconut water or the fleshy pulp inside as a substitute for artificial electrolytes and vitamin enhancer.

The diet of vegans consists only of plant products. As many of these dishes and recipes tend to have a lot of fiber content, sometimes, it becomes tough for the stomach to digest all the fiber consumed. Fibers from plants sometimes contain quite a high amount of cellulose content. Cellulose is one of the main constituents of green, leafy plants. Through the process of evolution, humans have lost their ability to digest cellulose like herbivores. So, it takes quite a lot of time for the stomach acids to break down cellulose consumed in the form of salads rich in leafy vegetables. However, when taken in large amounts, it may cause indigestion. Now this is where coconuts and tender coconut water play an important role. They are known to be natural appetizers and antacids, improving digestion and preventing from indigestion. Consumption of tender coconut water after a meal of salads rich in greens, improves the stomach’s ability to secrete the digestive juices, while protecting the walls of the stomach from the rancid effects of the juices at the same time. It is for this reason why vegans prefer coconuts water more than any other fruit juices.

July 7, 2014
Rice Is Nice!

Rice is a part of the Bengali’s ‘Mach Dal Bhat’ and most of us have had it for a better part of our life – Rice for dinner. Rice for lunch. For some, rice for breakfast too. It is the staple food of Bengal. And it goes well with a myriad of delicious sides.

Rice can be cooked in various ways. It can be steamed, boiled, spiced up, etc. it can be simply stirred with jeera to make ‘Jeera Rice’ or made into a pulau, a biriyani or porridge; you can even make a risotto (this I learnt from MasterChef Australia). It can be used in soups, in sushi, stuffed in vegetables or wrapped in grape leaves.

Rice provides more than one – fifth of the calories consumed by humans all around the world. So, why not learn how to cook ‘em?

Jeera Rice

Time: 30 minutes

Serves: 4

Ingredients: 1 1/2 cups Basmati rice, 2 tsp Cumin seeds, 1 ½ tsp Ghee, 1 bay leaf, 1 black cardamom, 1 2 inch cinnamon stick, salt

Directions: Wash rice thoroughly and soak in water for half an hour. Drain. Heat the ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds crackle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain. Serve hot with any curry.

Vegetable Pulao

Time: 30 minutes

Serves: 4

Ingredients: 2 cups long grained or basmati rice soaked for 30 minutes, 2 or 2.5 cups of chopped mixed veggies (cauliflower, carrots, green peas, potatoes, broccoli, corn kernels, baby corn, french beans ), 1 large onion (sliced), 1 tsp ginger-garlic paste, 1 green chili (chopped), 1 medium size tomato (chopped), 4.5 cups water or vegetable stock, 2 to 3 tbsp oil or ghee, salt, whole spices (1 tsp cumin, 1 bay leaf 2-3 cloves, 2 green cardamoms , 1 black cardamom, 1 pinch of mace, 1 small star anise, 1 inch cinnamon)

Directions: In a deep pot, heat oil and fry all the whole spices till the oil becomes fragrant. Add the onions and brown them. Add the ginger-garlic paste and saute for a minute. Add the tomatoes & green chilies and saute for 2-3 minutes on a low flame. Add all the veggies and saute again for 2-3 minutes on a low flame. Drain the rice and saute for 2-3 minutes on a low flame, so that the rice gets well coated with the oil. Pour water and stir. Season with some salt. Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked. Fluff and let the rice stand for 5 minutes. Serve the vegetable pulao hot with some side salad, sliced onion & lemon wedges.

Hyderabadi Vegetable Biriyani

Time: 45 minutes

Serves: Served 4

Ingredients:

For the Rice: 1 and half cup basmati rice, 2 green cardamoms, 2 black cardamoms, 2 cloves, 1 cinnamon, 1 bay leaf, , 2 mace strands (javitri), 3 cups water, salt

For the Vegetable Gravy: ½ medium sized cauliflower (florets removed), 1 medium sized carrot (diced), 1 medium sized potato (cubed), 1 cup of chopped french beans, ½ cup frozen fresh peas, 1 and half onion (finely sliced), 1 green chili, slit, 2 tbsp ginger (julienned), 1 tbsp chopped garlic, 1 tsp caraway seeds, 2 green cardamom, 2 black cardamoms, 2 cloves, 1 cinnamon, 1 bay leaf, 2 mace strands, 100 gm whisked yogurt, ¼ tsp turmeric powder, ½ tsp red chili powder or cayenne pepper, 2 tbsp cashew nuts, 1 tbsp sultanas or raisins, 2 tbsp almonds (blanched, peeled and sliced), 3 tbsp ghee, salt

For the assembling (herbs and spices): ½ cup chopped coriander, ½ cup mint leaves, 100 gm whisked yogurt, a few saffron strands, 1 tbsp milk

Directions:Pick and clean the rice in running water. Soak the rice in water for 30 minutes. Now microwave or pressure cook the rice. Cook the rice till its ¾th done. In a pressure cooker or a microwave cooker, add the pre-soaked rice, add all the spices mentioned above and salt. Cook till the rice is almost done. Fluff the rice and keep it separate. Heat the ghee in a handi. Add cardamom, mace, clove, cinnamon and bay leaf. Fry them till they crackle. Add the onions. Fry them till golden brown. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red chili powder. Stir. Add the vegetables and stir for a minute. Add the curd. Stir and then add ¾ cup water. Add salt. Stir the mixture well.

If using a pressure cooker for cooking the vegetables, then cover the cooker with a lid and pressure cook for 2 minutes. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits (almonds, raisins and cashew nuts) to the vegetable gravy.

Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd, mint and coriander leaves. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves. Spread the remaining rice. Sprinkle rose water. Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or keep a heavy weight on the lid. Place the sealed handi on the gas stove at low fire. Cook for 20-25 minutes more.

If using an oven, preheat the oven to 190 degree C and bake the biryani for 15-20 minutes. Assemble the vegetable biryani as mentioned above in an oven proof utensil and then bake it.

July 7, 2014
Flax seeds are Nutrition Superstar!

The flat, oval, glossy and pointed at one end are FLAX SEEDS, quite popular in vegetarian diets. These have versatile uses and they are kind of food that can be added to almost anything. They are like the baseline of our healthy body and food. Though they have been known to world from thousand years, but with its increasing popularity, flax seeds are in the spotlight for its number of health benefits and easy to use and easy availability reasons. Flax seeds are something that are truly healthy constituent of an ideal diet and are recommended by all physicians to consume on a regular basis. Its better to crunch on them than crunching on the haldirams or other snacks when you get a craving. Just adding some amount of flax seeds in the food you eat can improve your heart health, helps to control your weight, fights against cancer, increases immunity and many more healthy perks.
Flax seeds are equipped with many nutrients and that’s why they have achieved such stardom. Flax seeds are high in soluble and insoluble fiber and also contains a good amount of Vitamin B-6, Vitamin E, magnesium, manganese, folate. Flax seeds also include phytochemicals, having many powerful antioxidants called Lignans which have cancer fighting properties. Flax seeds are also a major source of Omega-3 fatty acids and have 50 -60% of plant version of omega-3 called Alpha-linolenic acid (ALA), which is a key to fight inflammation. Flaxseeds are very low in cholesterol and sodium, what makes them all the more better. If you are a vegetarian, it is specifically a very good source to meet protein requirements in your diet. The flax seeds can be used whole or grounded or as oil. To reap the most benefits of it, it should purchased in ground form or ground before consumption. The super awesome benefits of this wonder food are listed below:

Fights against Cancer: Many studies show that flax seeds play a major role in providing protection against cancer. They are beneficial to prevent the growth of cancerous cells because of the presence of omega-3 fatty acids and lignans which are thought to inhibit the tumor growth. Consuming flax seeds on a regular basis can help in protecting against Prostate, Colon, and Breast cancers. They are actually very safe and are associated with a protective effect on cancer.
Improvement in blood sugar: It has been proved in studies that consuming flax seeds, in regular manner help in maintaining blood sugar levels, and also prevent in having diabetes. It helps the people having type 2 diabetes to lower their blood sugar levels.
Increases Immunity: People who include flax seeds in their diet and everyday food, are known to have better immunity as it contains ALA, which decreases inflammation and allows our immune system to function better. Some researches have also shown that flaxseed can help in relieving autoimmune and inflammatory disorders such as lupus and rheumatoid arthritis.
Lowers Cholesterol: Consumption of flax seeds provides us with cholesterol-lowering benefits. The soluble fiber, which is present in them is known to lower cholesterol, which in turn helps to prevent the buildup of plaque, which can clog arteries and lead to heart attack stroke or high blood pressure. But if you are a regular taker of flax seeds, you can prevent this.
Improves digestion: The flax seeds can improve your bowel movement and prevents constipation as they have good fiber content. Thus, they help in improving your digestive health.

Some easy-to-try eating tips for flax seeds:
So, now you have ground flax seeds, it is very easy to use them as they go well with almost anything liquid or solid. Just sprinkle a little amount on anything, be it yoghurt or milk, or buttermilk, your fruit smoothie or your coffee or your breakfast cereal. You can add a teaspoon of ground flaxseed to the mustard or mayonnaise or jam that you spread on your bread. Add them to tomato sauce or to your meatballs or meatloaf. Its tasty to sprinkle on salads or soups. This way, you can have sufficient amount of flax seeds and can enjoy the benefits. But yes, eat in moderation is the key.

Little Caution about Flaxseeds:
Even though, flax seeds have so many health benefits, but there are some minor precautions which should be taken. People who are suffering from bowel obstruction or inflammatory bowel conditions should avoid taking flax seeds as they have laxative effects. Also, pregnant women and mothers who are breastfeeding should avoid taking flax seeds in their diet and be on the safe side, because of its estrogen- like properties which doctors believe may affect pregnancy outcome. If you are taking medication, consult your doctor before taking flax seeds.
They may be a tiny small thing, but they are filled with big and unlimited benefits. Because of this they are given so much of importance. Enjoy them as they taste good too, they aren’t bitter or bad tasting, rather they are bit salty and crunchy. Go on, have a tablespoon of flax seeds or just sprinkle it on anything and enjoy your food with extra added and overloaded benefits. So, yes! Flax seeds are poised with Nutritional Superstar!
Happy Eating. Happy Life.

July 1, 2014
The Love For Cherry
If life is a bowl full of cherries, then we are all in for a treat…!!!

This bite size stone fruit in its vivid red hue is a summertime favorite- and each little sweet cherry packs a powerful punch of nutrients. Sweet or sour, cherries are bursting with nutrition.

Cherries have a very short fruiting season. In Australia, they are usually at their peak around Christmas time. In many parts of North America, cherry fruit trees are among the first fruit trees that ripen. In addition, to being a delicious fruit, they have attractive flowers and are commonly planted for their flower display in spring.

A handful of fresh cherries in the summertime are a natural gourmet natural. Cherries, along with other berries, are a rich source of anti-oxidants. Queritrin – a flavinoid is rich in cherries, and has been found by researchers to be one of the most potent anti-cancer agents.

More than just a delicious fruit, cherries are low in calories. Eating cherries can help u lose weight and stay trim. A cup of cherries is less than 100 calories and packs only in 3 gm of fiber, which helps you in keeping full for a longer time.

Also, these little beauties contains vitamin B such as- thiamine, riboflavin and vitamin B 6, these vitamins are crucial for the body and help in conversion of nutrients to energy.

Cherries are not only healthy and delicious, but versatile also. They can be added to anything to everything from dairy, to pork, eaten raw or cooked down to make a sauce or a shake.

They are a power-pack remedy to a large number of disorders-

1. Lowers down blood pressure-

Cherries are an excellent source of potassium, which helps in lowering of blood pressure by helping the body to get rid out of excess blood pressure. Eating cherries can help you maintain the balance between sodium and potassium.

2. Cherries get good sleep-

Tart cherries contain melatonin, a hormone that makes you sleepy. Two tablespoons of little tart juice is used as a tasty bedtime sleep aid.

3. Cherries help fight cancer-

The distinctive red hue of the cherry is due to the flavinoid called cynaidin, which in combination with anti-oxidants of cherry can help fight the free radicals of the body. Also cynaidin, helps to keep cancerous cells in control.

4. Cherries help ease arthritis pain-

For those who suffer from arthritis and gout, eating 2 cup of binge cherries can give a lot of relief. Cherries can also reduce painful inflammation by decreasing the amount of the reactive protein produced.

5. Helps cure migraine-

Cherries help in curing migraine problem, by reducing the inflammation in the body. The cynaidin flavinoid of the cherry can aid in reducing the migraine headaches.

6. prevents premature ageing-

cherries are rich in two important flavinoids- queritrin and isoqueritrin, which act as antioxidants and work by removing the by-products of oxidative stress, thereby slowing down the process of pre-mature ageing.

Some easy cherry recipes:

1. Cherry beer cake-

A. 3/4 cup cherries

B. 2 cup all- purpose flour

C. 2 tbsp baking powder

D. 1/4 tbsp salt

E. 4 eggs

F. 2 cup granulated sugar

G. 2 tbsp vanilla extract

H. 2 tbsp melted butter

I. 1 cup cherry wheat beer

J. 1 tbsp baking soda

K. 1 pack cream cheese

L. 1/2 cup chopped walnuts

In a large bowl, add butter and sugar until fluffy. Add eggs, flour, baking soda, vanilla extract, baking powder and salt. Add walnuts and cherries to the mixture.

Transfer the mixture to a battered pan, which is greased with oil. Bake the cake in the preheated oven kept at 350` C for 25-30 minutes. Cool it for 10 minutes.

For frosting in a large bowl, beat cream cheese till fluffy. Then add sugar and water, to achieve consistency. Add food coloring, if required. Spread the frosting over and between the cake layers.

Spread walnuts over the top layer.

2. Cherry milkshake-
1. Vanilla ice-cream
2. 2 tbsp milk
3. Fresh cherries
4. Marshmallows for garnishing
Chop the cherries, into small dices by removing the stalk and the seeds. Blend ice-cream, milk and the chopped cherries until smooth. Do not over blend it. Pour the shake into glasses and garnish with stalked cherries and marshmallows.

3. Vegan cherry pie-

A. 1 1/4 cup dark cherries

B. 1 1/2 cup whole wheat pastry flour

C. 1/3 cup unsweetened cocoa powder

D. 1 tbsp baking soda

E. 1/2 tbsp salt

F. 1 cup sugar

G. 1/2 cup oil

H. 1 tsp vanilla extract

I. 1 cup coffee powder

J. 2 tbsp apple cider vinegar

Preheat the oven to 375` C and in a medium bowl mix together flour, cocoa powder, sugar, baking soda and whisk them. In another bowl, add coffee powder with cold water, oil and vanilla extract. Now mix both of them together. Now, add the apple cider vinegar and mix till it is evenly distributed in mixture. Add cherries to the mixture, and do not whisk now. Bake for 35 minutes and then let it cool.

Garnish with chocolate chip and stalked cherries.
June 26, 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
DETOX YOURSELF

The connection between the body and mind is really strong, the way your body feels plays a great part in the functioning of your brain whether or not you experience a state of well being. Keeping your body free of toxins and other harmful nasty things will help you maintain a healthy living.

Thinking of doing a detox and wondering how to start? Detoxing the body is effective for starting a new diet plan. Detoxing with various foods that is the best way to help give your body the nutrients required also helps your digestive system to take a break from having to break down and digest food.

Are detox programs really good for your health?

Along with recommendations for detoxing comes warning, which makes the would-be-detox dieter totally confused.

1. Detoxing helps you boost energy

By cutting out the sugar, fats, Trans fat, saturated fat, caffeine and replacing them by fruits and veggies gets you a natural energy boost.

2. Help you get rid of excess waste

One of the greatest benefits of detoxing is that it helps you get rid of excess waste that your body had stored earlier.

3. Better immunity

While you are on a detox program, it frees up the organs to function the way they should. Through this it gives your body a boost and absorbs nutrients better.

4. Help to lose weight

A detox program would help you reduce weight in a short term and get rid f unhealthy eating habits.

5. Better breath

One of the contributors to bad breath is backed up colon. When you cleanse it and get your digestive system function properly, you will find your breath improves.

6. Glowing skin

You can expect a glowing smoother radiant skin at the end of your detox program, you can add sauna to your detox plan to help the body sweat out additional toxins.

7. Healthy living

A detox program is like a bridge between your old habits and new ones towards a healthy living. Once if you quit eating your weakness foods and replace those with healthier choices, you will be moving towards a healthy life.

8. Anti-aging benefit

By reducing the toxins you will see long term benefits in an increased longevity.

10 foods that will detox your body

1. Beet

It is mentioned as one of the super food. You should make an effort to include in your regular meals and definitely have it if you are planning a detox diet. It helps in making sure that the toxins you are getting out of your body are actually getting out.

2. Broccoli

Even though you are sick of seeing broccolis when health food is mentioned but actually it is a nutritional punch in a mini tree shaped veggie. It works with the enzymes in your liver to turn toxins into something your body can eliminate easily.

3. Cabbage

Cabbage helps your liver with the byproduct being lower cholesterol and also helping you expel the toxins getting them out of your system so you can start fresh.

4. Garlic

Garlic is of those crucial pieces in the puzzle of your detox plan. it helps you in boosting your immune system.

5. Ginger

Ginger has also been given the status of a virtual medicine chest, it has digestion friendly properties. It is considered as a staple in any health diet. It is one of the best detoxifying herbs as it stimulates digestion.

6. Green tea

It is great for cleansing the body from toxins and impurities. It purifies the whole to create a healthy circulation system and complexion as well. Adding a cup of green tea with each meal for daily detoxification will show improvements in health and physical appearance as well.

7. Lemon

It is very common to hear to begin your day with warm water because it improves digestion. They help to detox your body.

8. Olive oil

It is used for cleansing the colon. It has a lot of health properties and makes a good choice than most other options.

9. Turmeric

It is called the “detox diva”. Turmeric helps as liver cleanser and can rejuvenate the liver cells and recharge their capacity to break down the toxins. You can detox using a turmeric tea and substitute it for any other beverage to make the most of its health benefits.

10. Water

On a daily basis drinking water all by itself is one of the best ways to flush out the toxins. You can use any of the other detox foods along with water and get even more benefit from it.

Make sure to avoid alcohol as it has a very toxic effect on the liver and will fail your detox program. Also avoid caffeinated beverages as it can have a dehydrating effect on the body. Cut out on sweets, chocolates and sweets as excess of sugar will cause excess stress on the liver and your cleansing efforts will be a waste. Also avoid overeating as it leads to accumulation of toxins.

June 24, 2014
Cooking Classics- Mother’s Day Special
While I was busy pulling out the memory strings to think out the best Mother’s day dessert for mum, (of course), I realized how disappointed she’d been with last year’s Choco-mousse with blueberry topping! The reason however, wasn’t my inexperienced cooking skills because surprisingly it came out real good. It was rather my mum’s unbelievable disgust for Chocolate, and yes UNBELIEVABLE is the word. So, I had pledged never to go global, while cooking for her. At least not with desserts. And, that’s when the idea of going traditional clicked my mind. It’s time for not just me but for us all to turn back to the roots and unearth the Indian traditional delish-delights. That’s in vogue, I tell you!

So, here’s the list of classic desserts from four different states of India that I’d made to decide on my show-stopper. This is for you all, who have mums with similar nationalistic-gastronomic ideas and of course for all those newly-wed wives trying on cooking tricks to impress their in-laws and husband!

Pineapple Kesari Bath/ Semolina Pudding:

To start with I present to you this diva of Kannada Cuisine! Served as a prasad on the Satyanarayana Swami pujas, this ‘sweetie’ is indeed an uncommon version of the well-known Suji ka halwa, for its use of pineapple.

INGRIDIENTS
1. 1½ cups Semolina/Rava(use chiroti rava for best results/Sooji)
2. 1¼ -1½ cups Sugar( According to preferrences)
3. ¾ cups Pineapple, finely diced (you can also puree it if you want)
4. ¾ -1 cup Ghee (Be generous!)
5. ¼ tsp. Saffron, soaked in a tbsp. of warm milk or water
6. 12-15 Cashew Nuts, broken
7. Around 20-24 Raisins/Sultanas (Optional but recommended)
8. 5- 6 green cardamoms, powdered (optional)
METHOD
1. To speed up things, boil 4 cups of water and keep aside. Heat 2 tbsp of ghee in a heavy bottomed pan and add broken cashews to it. When the colour turn light golden, add raisins or sultanas and fry till golden.Remove with a slotted spoon and keep aside.
2. Then,dissolve 1 cup of sugar in ½ cup of water and add the finely chopped or pureed pineapple to it. Cook them on medium flame, until all’s cooked through and the liquid is boiling, say about for 5 minutes.
3. Add a tsp. of ghee to the already greased and hot pan, followed by semolina or sooji,and roast till fragrant and golden.Keep stiring it for around 3-4 minutes and don’t let it turn brown.
4. Add around that 4 cups of boiling water,you’d kept aside to the roasted rava or sooji and let it cook unperturbed for some 3 minutes on medium flame.
5. Next, blend in the semolina with remaining sugar, the pineapple and sugar syrup and keep stirring so that no lumps are formed.Do this for some 3-4 minutes.
6. Be brave and slowly keep adding the ghee, one tbsp at a time, while stirring the mixture alongside. Once you’re ghee indulgence has reached its summit, keep stirring till the grain is tender and gooey, and the ghee starts to separate to the edge of the vessel.
7. Add the roasted cashews and raisins and the saffron soaked in warm milk,and the powdered cardamom and blend.
8. Once done with that,don’t stop to catch a breath,and instantly pour in the Pineapple kesari Bhath into a greased plate or a cake tin and spread it well. Now’s the time to hold on to your patience, while it rests for 5-10 minutes. Shape them as desired and serve hot,warm or chilled.You can even top it up with your favourite ice-cream flavour!
Dudh Puli / Coconut Stuffed Rice Dumpling:

This traditional (and nostalgic) Bengali dessert(also known as pitha) is especially made for the occasion of Makar/ Poush Sankranti. This sweet-shell puli is something I was about to choose as my show-stopper, till I realized on the very last moment that mum perfected it, and so didn’t dare to move further! However, its awesomeness deserves exposal and so here’s the recipe for it!

INGREDIENTS : (for around 25-30 Pulis)

For the kheer or milk
1. Full cream Milk : 1.5 litre
2. Palm Jaggery : 8tbsp (Generous alert!)
3. Green Cardamom :2-3,crushed
For the stuffing
1. Grated coconut : 2 cups
2. Sugar/ Jaggery : 1 cup
For the outer shell/puli
1. Rice Flour : 500 gm. (My mum, as per the tradition,mixes boiled rice flour with non-boiled rice flour in 2:1 ration,however to avoid the hassel,you can also opt for the store-bought rice flour)
2. Salt : a pinch
3. Lukewarm water to make the dough
METHOD
1. For the filling : Make small pieces of the jaggery to help it blend well with the grated coconut. First dry roast the coconut in a wide pan on low flame, and then add jaggery, one tbsp at a time. Keep stirring until the browned mixture starts to stick together. Once the mixture stops sticking to the pan, give a good stir for a minute or two on medium flame and then remove it from heat to cool off. When cool enough to touch, take 2tbsp of the mixture on your palm and start preparing small oval balls. Line them up on a flat plate.
2. For The Outer shell or puli: Sift in rice flour, and salt in a mixing bowl and make a soft dough, while adding lukewarm water in turns. When the dough soft and nice ,quickly make balls out of it and keep them in the same bowl.Cover it with a cloth or Clingfilm to avoid it from hardening
3. For the Puli : Now’s the tricky part! Take the dough balls and flatten them with your fingers, on the palm to form the shape of a circular disk. Remember, that the shell should be medium thin. Place the oval-shaped filling balls on them and press the both the edges of the shell together, to form a half moon. Pinch the edges to seal it( a lot like momos!) .Continue this till you’re out of filling and dough balls!
4. For the sweetened and thickened milk/kheer : In a heavy bottomed saucepan,boil milk and simmer on low flame, until its amount reduces to half. Let it cook for some 10 minutes on very low flame.Bring it to room temperarture and add jaggery (never add it to hot boiling milk at it can curdle the milk).Then slowly start adding the pulis or dumling into it and cook them for 7-10minutes on medium flame. Once the pulis have changed colour and have started to float on top, one by one, its then, and the ‘pull-off’ alert! Remove from flame and add the crushed cardamom and mix,but be carefull not to break the pulis. Continue to cook,there again,for 5-10 minutes,until u’ve reached the desired consistency.However the milk should neither be too thick nor too thin.
5. Done all this, you’re good to go! Transfer to serving bowl. Garnish with pistachios or saffron if desired and serve fresh (never cold as it would harden the pulis)!
Thekua/Khajur:

This is a quintessential Bihari dessert, that dazzles almost every festivity, but is synonymous to the occasion of Chhat Puja. So here’s how you need to proceed:

INGREDIENTS
1. Whole wheat flour (preferably hand ground) -500 gm.
2. Dry Coconut (chopped-rectangular approx.3x5mm ) -2 tbsp
3. Jaggery or sugar- 300 gm
4. Green Cardamom( peeled and mashed) – 4
5. Fennel seeds(optional) – 1 tsp.
6. Whole pepper seeds(optional) – 1 tsp.
7. Ghee ( or vegetable oil) – 2 tbsp.
8. Ghee, for deep frying – 500 gm.
9. Water – 1½ cup
10. Mould or Saancha( for making imprint on Thekua cookies)
METHOD
1. Melt jaggery, in water and add green cardamom to it. When dissolved, remove from heat allow to cool. It should have syrup consistency
2. Mix wheat flour, 2tbsp. of ghee, coconut, fennel and whole pepper, in a large mixing bowl
3. Pour in the jaggery syrup slowly, for making the dough, out of the dry mixture. Remember to use as much jaggery syrup as required, not excess. As you can use the remaining syrup as an optional dip!
4. Clean and grease you palms with ghee, as it’s time to make balls out of the dough.Take a fistful of it, press it flat on the palm to create an elliptical shape. Once you’re satisfied with the shape, transfer it to the mould by pressing the dough against the mould to imprint the pattern on each side.
5. Continue this procedure until you’ve used up all your dough.And,now They’re ready to be deeply fried in ghee.Drop the thekuas few at a time,into the hot ghee,and deep fry them on low flame,till light golden and crisp.
6. Drain it all,and allow to cool,and then their ready to be served or stored in airtight containers
Rava Cake / Semolina Cake:

The ultimate Maharastrian delish delight, that caught me by both surprise and awe! It’s super-simple and light and yet it’s rich authentic flavour, fills you with nostalgia!

INGREDIENTS
1. Fine semolina (rava) – 2 cups
2. Yogurt(regular low fat) – 2 cups
3. Sugar – 2½ cups
4. Ghee (or softened butter) – 3tbsps.
5. Baking soda- 1/4tsp.
6. Milk( to make the batter) – as required
7. Cardamom pods (powdered) – 2/3tsp.
8. Saffron- a pinch
9. Vanilla extract (optional) – 1/2tsp.
10. Sliced almonds(optional)-1/4 cup
METHOD
1. Mix semolina(rava), yogurt(dahi),ghee or butter and sugar, in a mixing bowl and make a batter while adding milk from time to time to smoothen it( you can add eggs also at this step)
2. Then, let it rest for 30 minutes to an hour. Only add the baking powder, vanilla extract and almonds, 5 minutes before baking it(or cooking it on gas stove,which is the traditional way)
3. If you’re cooking it, then pour in the batter into an aluminium cake dish and place it on a frying pan or kadhai.Cover it with another hollow pan or kadhai and cook over high flame.In about 10 minutes,it would be done.
4. However, (like me) if you love baking,then preheat the oven at 180 degrees and pour in the batter into a greased cake tin. Sprinkle the saffron on top and let it bake for about another 30 minutes.
5. When done, bring it on a cooling rack and cling on to your patience for 10 more minutes,until its ready to be sliced and served
6. It’s goes really well as tea party snac,however, I prefer it with ice cream topping!
I ended up choosing the Pineapple Kesari Bath for the occasion, though I’m in serious love with the others.I tried them on every other event, with a little bit of experimentation and guess what? My mum was never more pleased!
June 18, 2014
Love For Salads

For the ultimate in healthy and satisfying fare, there’s nothing better than a refreshing salad. Whether you yearn for a cool, crisp lettuce, sweet fruit salad or a savory potato salad, there is something for everyone on the list of salad recipes.

Salad, a popular ready- to eat dish often contains leafy vegetables or fruits, often served with dressings usually served at a chilled or at a moderate
temperature. Salads may sometimes additionally contain grain, meat, tuna or other seafood.

Leafy vegetables are generally served with dressings, as well as with garnishes, and sometimes with meat, pasta, cheese, eggs, fish or whole grains.
(more…)

June 15, 2014
Madurai: Symbol of Tamil Culture
History of Meenkashi temple :
- Meenakshi Amman temple is an ancient temple which is located on the banks of river Vaigai in Madurai district of Tamil Nadu.
- Meenakshi Amman Temple is also called as Meenakshi Sundareshwar Temple. This temple is more than 2500 years old. This temple is dedicated to the deities mainlyMeenakshi who is the modern avatar of goddess Parvathi and Sundareshwar as Lord Shiva.
- The temple was originally built during 7th century by the first Pandya’s .
- Malayadwaja Pandya who was one of the kings who ruled Madurai, in South India.Meenakshi was the daughter of the king Malayadwaja Pandya and queen Kanchanamala.
- Meenakshi was a miracle child gift given by god to both the king and queen after their sincere performance of yagna to have children’s , as they din’t have children’s from many days.
- Meenakshi was a brave girl who was thought the art of war and martial arts. She got married to Lord Shiva . So Meenakshi temple was built after her and Madurai city was formed around the temple.
June 15, 2014