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Here’s all about HONEY!

Normally, honey is consumed by every household and is considered to be better than table sugar. The disntictive sweet flavor of honey with so many health benefits is the reason that people consider it over sugar and other sweeteners. Honey has medicinal effects on our body is really best alternative to satisfy our sweet tooth. I really like the flavor of honey on almost anything; be it in milk, on buns or bread or on cookies or pastries. I like it ,actually love it. Its doesn’t give sweetness, but the rich look to the food when its drizzled and is just lovely.

Honey is made by bees using nectar from flowers. The honey bees transform the nectar collected into honey by process of regurgitation and evaporation and then they store it as a primary food source in wax honeycombs inside the beehive. The sweetness of honey comes through monosaccharides fructose and glucose and has same degree of sweetness as granulated sugar. It can be a very effective replacement of sugar and must be consumed on daily basis. Just a spoonful everyday can do wonders. Honey is nutritious food; it contains 21 calories in a teaspoon and contain vitamins and minerals in v ery trace amounts, because it mainly has high fructose and glucose content and little sucrose, maltose and has small amount of Vitamin C and folate and minerals such as magnesium and some water content while, white sugar is devoid of any kind of such nutrients. Yes, it may be recommended by nutritionists to replace table sugar with honey but it is not highly recommended for diabetic patients who are advised to limit their carbohydrate intake as honey has carb content in it. Honey even have antioxidant properties. However, the composition of honey depends on the flowers available to the bees that produced honey.

When reaching for honey, always prefer raw, organic honey for maximum perks. Now, Come, let’s take a defined and clear look at the nutritious and health benefits of honey;

Antioxidant Function: Honey is proven to have powerful antioxidant properties which may slow down the cellular damage caused by unstable molecules or atoms called as free radicals, while sugar has no such nutrients and antioxidants. Though, honey has fewer antioxidant function as compared to other well known sources of antioxidants like blueberries, walnuts etc. but is still better than white sugar. Consume it.

Best for Skincare: Honey can prove to be best for your skin and can make awesome skin facials and face masks. The antibacterial and antifungal constituents of honey make it a ultimate skincare poduct. Apply a dab of raw, organic honey on the blemish or scars on youir face and let it do its work overnight. Wash it off in the morning and see the wonder. Do it regularly and make your face glow like anything.

Effective in cough, cold and fever: Many evidence have shown that honey is wonderful for treating cough and cold infection in children and help them to sleep. It soothes the throat and hlps in relieving the sore throat. It is recommended to give a teaspoon of honey half hour before bedtime is really effective in reducing coughs and inducing sleep.

Boosts Immune system: Raw organic honey is full of vitamins, minerals and enzymes and it is antibacterial, antifungal and antiviral and thus protects the bosy from harmful bacteria and as a result contributes in boosting the immune system of a person. Many diseases like cold, cough, thrat infections and irriattions are kept at bay when honey has a major role play in your kitchen.

Good for heart: Honey is really good for your heart health. Honey and cinnamon has long lasting positive effects on your heart, Honey mixed with cinnamon shows that it will revitalize the arteries and veins and reduce the cholesterol by certain levels. This mixture , when taken daily can reduce heart risk and prevnt it from occurring.

Some quick servings with Honey:

Mix a spoonful in your morning milk or night milk and enjoy the exotic sweetness.

Spread it on your cookies or marielite biscuits or toasts and sandwich them and then eat them or lick it . It will taste yum. I, myself do that.

Put it in your cornflakes or oatmeal and will be great start for the day and keep you energetic the whole day.

Drizzle it on your banana cupcake or toast spread with ricotta cheese and honey is best to serve or eat all by yourself.

In your herbal tea or green tea dip a spoonful with lemon and it will do wonders for you , if consumed regularly and your tea will be tasteful than ever.

On your chocolate coconut oat bars or peanut bars or sandwich on bread toast with peanut butter and honey. Just simply awesome.

When ill, take a teaspoon of honey with raw minced garlic and swallow it. May taste horrible but is really healing for your body. Also, for losing weight you can drink warm lemon water with hoey every morning before eating anything.

Truly, with no doubts, we can say that honey is a superfood, a nectarian delight and amazingly healing. Now, its upto you how to and when to consume honey and how to maximize its benefits in your life for your body.Use it as a sweetener while eating or as a face mask, either way its going to serve you well. So, Go on, enjoy the sweet, sweeter, sweetest Honey.

Sweet. Healthy. Food. Called.Honey!

July 27, 2014
Miraculous ALOE VERA!

Yes, Aloe Vera! That green spiky edged, gel filled plant, almost every garden of every household have is incredibly awesome. This wonder plant is put to plethora of practical uses and its application is worldwide. Like Cleopatra, who applied the middle gel to her body as part of her beauty regimen, this plant and its juice is incredible natural remedy having internal and external applications. Aloe vera is a plant that thrives in tropical areas and can work as a houseplant in warm environments. Aloe vera, being antiseptic, anti-bacterial gel is proved wonderful in treating many infections, number 1 thing for skincare and the aloe vera juice is simply superb to keep many diseases in check and maintain the healthy body. Just simply splitting the leaf downwards lengthwise and take out the gel and use it. Aloe vera alone produces six types of natural antiseptics which are able to kill bacteria, virus, funguses and scientists are carrying out researches to find out its potential for diseases like AIDS and cancer.

This health elixir can be put to versatile uses from beauty aid to health tonic and I’m enlisting the benefits of the miraculous, variety oriented aloe vera;

High content of Vitamins, Minerals, Amino acids and fatty acids: Aloe vera is rich in many vitamins like A,C,E, Vitamin B1,2,3 and Vitamin B12 and minerals like calcium, zinc, iron, magnesium, potassium, sodium, selenium, copper, manganese and many others. Many studies have proven the rich composition of vitamins and mineral in aloe vera. Estimates have found there are around 18-20 amino acids and all 8 essential amino acids. It also contains an impressive range of fatty acids which are helpful in reducing symptoms of allergies and acid indigestion. Having all the goodness of essential elements, aloe vera is just unexpectedly healthy.

Adaptogen: It means that a thing that boosts the ability of the body to resist illness and adapt to external environment. It stimulates the adaptive and defensive mechansims of body. Aloe vera’s adaptogenic powers allows you an increased ability to deal with physical and emotional stress. Being adaptogen, it has gind so much popularity in health world.

Antioxidant properties: Aloe vera ia unique which is gelatinous and gives the benefit of absorbing toxins in your digestive tract and having antioxidant properties, it is helpful in proper elimination of toxins and waste from body and thus benefits the liver and helps in detoxification of body.

Great for skin: Because of its anti-healing properties, it is excellent for skin care and really popular among women. The gel part of aloe vera is really effective and provides glowing, healthy, supple skin when applied and even drinking aloe vera juice in morning can do miracles for skin. It is one of the primary compounds used in cosmetic industry. Having high water content, over 99%; it is a great way to moisturize, hydrate and rejuvenate you skin and it also increases the elasticity of skin through collagen and elastin repair. So, certainly aloe vera is best for skin maintenance.

Boost for Immune System: the aloe vera juice contains polysaccharids which stimulates macrophages (white blood cells) of your immune system that fight against viruses. Also, because of its anti-oxidant properties, aloe is an immune enhancer. As it is antipyretic, it is also used in treating fever. Thus, the compounds and nutrients present in aloe vera helps in immune boost.

Cardiovascular health maintenance: Aloe vera has potential benefits in treating heart disease and has positive effects on cardiovascular health. In a research, it was shoen that aloe vera extract injected into blood greatly enhances oxygen transportation. Also, consuming aloe vera gel regulates blood pressure, improving circulation and oxidation of blood and lowers the cholesterol. Blood sugar levels are also increased in diabetic patients.

Aloe Vera Uses:

Pamper yourself by using aloe vera as a soothing body scrub. Slice it lengthwise and and use inner sides as a body scrub in shower.

Use it as an antidote for allergic skin infections or use is as a good moisturizer in place of creams and lotions.

Treats acne and eczema.

Speed up your hair growth by massaging aloe into scalp and also use it as a conditioner for silky, smooth hair and it also reduces dandruff.

Take it orally to treat number of diseases from diabetes, asthma, inflammation, indigestion, ulcers, dental conditions, arthritis etc.

Treat burns from minor mishaps or cuts or scars and also treat insect bites, itches and prevent stretch marks. Can make foot baby soft by preparing foot mask. Treat the sunburns and soothe the skin in good way.

Aloe Vera is a miraculous plant, a health supplement and a super food. Though plant is incredibly medicinal, there are little precautions that one must take. Its okay to apply it to your skin or drink aloe vera juice 3-4 times a week. If you cant cope with taking it straight as it has strong taste, you can add it in smoothie or mix it in your green juice. But Avoid taking aloe vera internally as consuming gel orally or as aloe juice during pregnancy, menstruation or degeneration of the liver and gall bladder.

Well, be little cautious and Enjoy all the goodness and big benefits of aloe vera it has to offer and be healthy and beautiful always.

Healthy Eating. Happy Life.

July 27, 2014
Paparazzi Paneer

Paneer or Indian cheese is one of those such things which is unanimously a favorite milk derivative for all, despite the fact how much they hate the milk itself!!

Paneer is known to be widely favorite and commonly used in the northern parts of the Indian subcontinent, which is called by different names in the different parts of the country. it is called as sana in Assamese, chhena in Oriya and bihari and chhana in Bengali. Since the ancient times, paneer still remains the highly popular cheese used in the Asian cuisines.

Paneer is usually prepared by using vinegar, citric acid or yogurt which is added to the hot milk, in order to separate the curd, which is then drained using muslin cloth and the excess water present is drained out. The paneer which is then obtained is put in chilled water for a few hours in order to give it the desired shape and texture. In some cultures, the curd is wrapped in a cloth and placed under some heavy weight for 2-3 hours, which leads to a soft cheese.

Home made paneer consists of a total of 80 calories, 9 mg cholesterol, 84 mg sodium, 2 gm of total fats, 10 gm of total carbohydrates, 10 gm sugar and 7 gm proteins. It also contains 23% calcium and a good amount of vitamin A also. These all nutrients are known to reduce the risk of certain diseases like osteoporosis , malnutrition , supports bone growth, blood formation, strengthens the liver and facilitates the absorption of nutrients.

Some of the most common and popular paneer dishes include-

1. Shahi paneer

2. Paneer tikka

3. Rasgulla

4. Palak paneer

5. Rasmalai

The use of paneer is highly common in countries like India, Pakistan, Nepal and Bangladesh which have paneer prominently present in most of their dishes. Paneer or cottage cheese, has a delicate milky flavor and is used in a variety of dishes from curries to snacks to desserts. It is a rich source of calcium and vitamin D, and has less amount of calories.

However, here are some quick recipes for the yummy and mouth-watering panner:

1. Tomato Paneer-

This recipe is simple and speedy, which is low in fat content. It consists of paneer chunks tossed in olive oil, with mild spices, puree, milk and capsicum.

A. 1 tsp olive oil

B. 1 tsp zeera

C. 1/4 cup milk

D. 1 tsp garam masala

E. salt to taste

F. 1 tsp sugar

G. 1 1/2 cups tomato puree

H. 1/2 capsicum, diced

I. 1/2 tsp ginger-garlic paste

J. chopped coriander leaves

In a pan, add olive oil, zeera and ginger-garlic paste. Add the diced capsicum and saute them for a minute. Now add the tomato puree, garam masala and sugar. Cook them til they leave oil at sides.

Add milk and mix well. Now add the paneer cubes, let it cook on a low flame for a few minutes. Do not over cook, as the milk added to it can curdle. Garnish with the coriander leaves and serve.

2. Multani Paneer Tikka-

Thin slices of paneer with a mushroom mixture, folded and coated in besan mixture, and shallow fried till golden

A. 500 gm cottage cheese

B. 1 cup chopped spring onion

C. 2 cups white mushrooms, chopped

D. 4 tbsp grated cheddar cheese

E. 2 green chilies, chopped

F. 1 tsp ginger, chopped

G. 1/2 tsp garam masala

H. 1 tsp cumin

I. 1 tsp black pepper

J. salt

K. coriander leaves, chopped

L. 1/2 cup besan

M. 1 tsp refined oil

Slice paneer to thin long sheets, and drain off the excess water. In a pan, take 1 tsp oil, spring onions and mushroom and saute. Now, add cumin, salt, black pepper and garam masala. Let the mixture to cool down and dry down.

Add chopped ginger, coriander leaves, green chilies and grated cheese. Mix all of the ingredients well. Put the mushroom mixture on the sliced paneer, spread it evenly with knife till half its length and fold it. Prepare a batter with besan and water, which should not be too thick. Now dip the stuffed paneer in the besan mixture, and shallow fry in a non-stick pan till th epaneer slice sturn golden brown.

Serve the mouth-watering paneer tikka with mint chutney.

3. Til-E-Paneer –

A. 500 gm paneer

B. 2 tsp garlic paste’

C. 2 tsp ginger paste

D. 1 tsp black pepper

E. salt to taste

F. coriander leaves, chopped

G. 1/4 cup yogurt

H. green chilies, chopped

I. 1/4 cup white sesame seeds, roasted

J. onion rings, to garnish

K. lemon wedges, to garnish

L. oil to brush the paneer

Mix the paneer slices, garlic paste, ginger paste, black pepper, salt, yogurt, green chilies and white roasted sesame seeds in a bowl, add keep them for 20-30 minutes.

Place the paneer in a drip pan, and bake it in the pre-heated oven for 10 minutes. Remove from the oven, dab it with oil and bake in oven again for 10 minutes. This could also be grilled using griller.

Serve it hot, garnished with coriander leaves, onion rings and lemon wedges.

July 27, 2014
The Mr’s and Mrs’s of Food!

Every hero needs a heroine. Similarly, certain foods taste better when they are served with their other half. There are times when their names itself are synonymous with one another. Every time you order certain foods, you will know they will be served with the other. Some times when they are served alone it doesn’t feel right. Some foods taste incomplete without their mate. They are so desperately in need of the other to look and taste better.

1.    Idly and Sambar

This is a common South Indian breakfast pair. Idly a steamed rice cake is one of the perennial South Indian breakfast dishes. You will not find any restaurant which serves Idly without sambar. If Idly is served without sambar, there is a high possibility that the customer might walk out of the hotel or create a scene about it. A couple of idlis with sambar is the best way to start your day. Idli sambar, unlike what many people feel is not a monotonous dish by any means. Idli sambar can be served in different ways. You can eat it the traditional way. Put idlis in a plate and sambar in a separate bowl. You can also pour the sambar over idli and sprinkle a little ghee over it to make is taste absolutely delicious. There is also the mini-idlis, where small baby sized idlis are soaked in sambar and eaten until our stomach is full with food and happiness.

2.    Poori and Channa

Poori and Channa is another dish which goes hand in hand with one another. Poori is made by mixing atta with salt and little water, and kneading it well until it forms dough. The dough is taken and flattened before being put in oil, and they are taken out within few seconds to prevent them from being burnt. Poori is a little heavy meal, but it is the all time kid’s favorite. Most kid’s who would run away hearing the word food, tend to eat a lot more on “Poori Days”. Poori’s are generally reserved for special occasions and Sundays. Poori is incomplete without its twin side dish “Channa Masala”. Channa masala is another kid’s favorite and it is extremely rich in proteins. According to dieticians, every channa has the same protein content as that of one full egg. The carbohydrates and protein content in Poori-Channa combo is very high and with its fantastic taste it is one of the most favorite vegetarian dish for people in India, especially the children.

3.    Roti and Dal

Roti and Dahl in North India, is what Idly and Sambar is to the people in South. It is the common man’s dish. Though roti tastes good with many side dishes like paneer butter masala and butter chicken the elegance it brings with dahl cannot be substituted. Roti is made with atta or wheat flour which is mixed with salt and water. They are made into dough and cooked in a pan or by exposing it to direct flame. Dal has slight variations in different parts of the country. Gujarati Dal is a refreshing change from the usual everyday dal. The flavors are complex, tangy and sweet with a hint of spice.

4.    Popcorn and Butter

If there was ever a theatrical combination this is it. Popcorn and butter is mostly eaten in theaters and there is nothing like munching on butter popcorn while watching an action flick. Popcorn was discovered by native Americans but became very popular during the Great Depression because of their low cost. Popcorn and butter are bound to be together forever!

5.    Pizza and Coke

Pizza might be Italian, but it is probably the most popular food across the globe along with noodles. There is nothing like ordering and eating pizza on a Saturday night. Anyone pizza lover will say it definitely tastes better with Coke. The hot pizzas and cold coke is a match made in heaven and one of the most romantic ones definitely. All the pizza chains have their own beverage partner and it is common to see coke being given as a complementary to pizza.

6.    Burgers and Fries

Although french fries may date back to the 1600s-1700s, their popularity sky rocketed when they began to be sold worldwide through fast food chains, especially McDonald’s. Most fast food chains quickly paired the fries with burgers, creating one delicious meal. Nowadays, burgers and fries are treated like a single meal and even a kiddie meal in most fast foods would serve burgers, fries and an aerated drink. They are inseparable and are meant to be that way!

7.    Milk and Cookies

The most common western breakfast is a tall glass of milk along with cookies. It is traditionally the most filling and easiest dish to prepare and eat. Milk goes along with all types of cookies, especially the Oreos. It is often dubbed as “Milk’s favorite cookie”. The chocolate cookie along with milk is as tempting as it could get.

There are a lot of other such food pairs which go hand in hand. These foods are great when eaten separately but the entire experience becomes beautiful when eaten with their pair. Certain foods are meant to be eaten that way to make the feel complete and satisfying. After all, there would be no Tom if there was no Jerry!

July 27, 2014
Rico’s-Adding taste to North campus

If you are a student of the University of Delhi and that too North Campus, then you must have thanked your stars making your life worth living by blessing you with innumerable cafes in Hudson Lane. Move towards GTB Nagar metro station’s gate number 3 from Patel Chest and you will find yourself on a street that is never tired. There are people going crazy for photocpies and then, move a bit forward and voila! BYD or Big Yellow Door stares at you with watery eyes asking you to come inside and feel the epicurean heaven. However, if you move a bit more onward, you will come across the father, mother and whole family of cafes-Rico’s. This place has been sent to the students of DU by God himself. Be it the amazing ambience, the gripping books, great staff or most importantly, amazing food; you just cannot sayy no to Rico’s. You do not need a reason to fall in love with this place. You automatically will. For all the foodies and non-foodies too, Rico’s is a great option for birthday celebration and much more. If you have not been to Rico’s yet, I would highly recommend you to ditch your next meal and go, hog at this wonderful cafe. You will not be left dissatisfied. Before you go, there are a few things that you must know that you must try. Some of those things are:

1. Classic Mojito

Classic mojito is a drink that finds its origin in Cuba. Mojito is also said to be the favourite drink of the author, Ernst Hemingway. The drink is an absolute bliss and provides great soothing effect in the scorching heat of Delhi. The best part of the classic mojito that is served at Rico’s is its presentation! The huge pitcher in which it is served is bound to make any adult feel like an over-excited child from inside. The pitcher can easily serve 6-8 glasses, which makes it a great value for money drink as it costs a meagre Rs. 200. The refreshing taste of mint and lime is just what one needs after attending torturous lectures back to back in the worst summers ever possible. This drink beats all the other drinks in the menu and make it an all time favourite for most of the people.

2. Vegetarian Enchilada

The menu at Rico’s gives a brief description of vegetarian enchilada as “baked tortillas rolled around a filling and covered with chili pepper sauce”. That is sufficient to give you a clear glimpse of what an enchilada would be like. What it does not inform is the immensity of its fabulous taste and its aptness in filling one’s hungry stomach. Vegetarian enchilada is a dish that is not too heavy and not too light. It is perfect for the pangs of hunger when you are not able to identify whether you really are so hungry or not. The filling is rich and tempting. The baked cheese over it just makes it all the more interesting and delicious in flavour. It has a perfect blend of crisp and gooey, which speaks volumes about the chef(s) at Rico’s. For those who feel that vegetarian food is just about fruits and leaves, this is a response that totally is in-the-face!

3. Nachos Grande

Nachos are chips that are made out of corn. Nachos Grande is a dish that has nachos which are loaded with various dips and sauces like salsa, sour cream, mustard and hummus. These sauces double, tripple or in fact, quadruple the already amzing taste of nachos. That feeling that you get when you dig into that dish with your fingers and have created a mess due to those lip smacking dips and sauces generously poured over the crispies, is just out of the world. Nachos Grande is a dish that serves as a brilliant side dish. You can add chicken to it for just Rs. 40 extra and make this dish from the Extra Innings section,more sinful. Nachos grande are great for munching and provide a brilliant alternative to the otherwise unhealthy fries.

4. Spicy Arrabiata Pasta

This is that variant of pasta which never gets old or boring. It is a clasic recipe that never fails. The brilliant spicy and tangy tomato based sauce, infused with garlic, gives the pasta a rich taste. The texture of the pasta at Rico’s is absolutely correct, not too gooey, not too hard. The consistency of the sauce is one that you would rarely find in most of the cafes. The spice is never over done and is thus, a great option even for those who cannot handle their chili. Spicy arrabiata pasta tastes brilliant when had with a glass of chilled, classic mojito. The sweetness of mojito and tangy flavour of pasta gel up in an awesome way, making the foodie inside you crave for more and more.

July 27, 2014
4 Romantic Desserts That Will Take Your Heart Away

Romantic dessert…that just sounds a bit redundant, doesn’t it? There is nothing better than the combination of two of the best things in the world, namely dessert and romance. Science has proved that there are certain fruits and other edible items that can turn on your mood and are a must have for that perfect date. we all know that chocolates and strawberries are great aphrodisiacs too. No wonder the entire human race is crazy about chocolates like anything. Whether you are preparing dinner for your loved one or you are just feeling low, these desserts will surely uplift your mood and bring a 100 Watt smile on your face. Try these out and feel yourself floating in epicurean heaven.

1. Chocoberries

Chocoberries are strawberries that are coated with chocolate and served chilled. This quick dessert has the most romantic things ever available on the planet Earth. The sweet and tangy flavour of strawberries goes aptly well with the velvety touch of chocolate, making it an absolutely amazing dessert. It is perfect for every occasion and non-occasion. The best part of this dessert is that it takes such less time that you can count on this one for those last minute surprises.

Ingredients:

10-12 strawberries (remember to have the stems intact)

3/4 cup semi sweet chocolate chips or chocolate chunks

3/4 tablespoon corn syrup

2 1/4 tablespoon butter

Method:

1. Wash the strawberries and pat dry. Make sure you have all the strawberries fresh and clean.

2. Spread them out on a paper tissue until they reach room temperature.

3. Melt the chocolate chips in a double boiler. Add corn syrup and butter to the double boiler. Make sure you keep stirring in between else you will run the risk of burning your chocolate mix.

4. Remove the mix from heat and dip the starwberries into the chocolate but do not dip more than 2/3 of the strawberries.

5. Let the excess chocolate drip off the strawberries.

6. Place the strawberries stem side down and referigerate for about 15-20 minutes and serve with a spark in your eyes.

2. Chocolate Mousse

Everybody loved this dessert as kids. everybody loves it as adults. This dessert never gets old. The texture of this dessert is simply perfect and the way it melts in the mouth, makes it all the more adorable. The enigmatic smell that it emits makes one fall in love with everything around them. Almost.

Ingredients:

60 grams chocolate chips

1 1/2 tablespoon water

1/2 teaspoon vanilla

1/2 cup whipping cream

1 tablespoon confectioners’ sugar

Method:

1. Melt the chocolate and water in a saucepan.

2. Add vanilla to the mix and whisk it thoroughly.

3. Leave the mix to cool and whip the cream in a separate bowl.

4. Add confectioners’ sugar to it.

5. Blend in the chocolate mix to this and beat it in cut-and-fold manner.

6. Take a scoop of the mousse created and pour it into a clear bowl.

7. Garnish with some grated chocolate to give it an extra chocolatey taste.

3. Strawberry Pie

A pie is one dessert which is not too sweet and so, does not go overboard in making one feel its sweetness. The crispness of the pie mixed with the gooey texture of strawberries make it a complete dessert. Strawberry pie tastes brilliant but it looks even better! And a tempting looking dessert is always better than every other dessert.

Ingredients:

1 pie crust, pre-baked

1 pint strawberries

100 grams strawberry Jell-O gelatin dessert

2 tablespoons cornstarch

1 cup cold water

1 cup hot water

1/2 cup sugar

Whipped cream

Method:

1. Pre-bake the pie crust and let it cool.

2. Slice the strawberries into the pie crust.

3. Take a saucepan and mix the jello with cornstarch. Add water and sugar to it.

4. Cook over medium heat. Let the mixture boil. Make sure you keep stirring in between lest you burn it.

5. Pour this boiling hot mixture over the strawberries and let it spread evenly.

6. Keep the pie in the referigerator and chill it for 3-4 hours.

7. As the glaze of the jello sets, bring it out and serve with generous dollops of whipped cream.

4. Chocolate Marie Logs

Chocolate logs are easy to make and easier to have. These have a perfect blend of biscuits and chocolate which gives it a smooth taste. The subtle flavour of coffee enhances the effect the logs have on the tongue. These are one of the quickest and easiest things you can make and make whenever you want.

Ingredients:

12 Marie biscuits

1 tablespoon cocoa powder

4 tablespoon unsalted butter

4 tablespoon powdered sugar

1/2 teaspoon coffee powder

1/4 cup warm milk

Method:

1. Take the milk in a container and add coffee powder to it. Mix it well.

2. Soak the biscuits in it and stack them on top of the other. Make sure that you do not soak them too much otherwise your biscuits will get all soggy and crumble.

3. Take the butter and sugar in another container and mix them evenly. Add cocoa powder to it and blend in.

4. Spread the mixture on the stack of the biscuits or the log. cover the entire log generously with the cocoa mix. Run a fork on the mix so as to give it the look of a wooden log.

5. Keep the log in the referigerator to chill for two hours and cut it into diagonal slices.

July 27, 2014
Foodie Dare- World’s most grotesque ‘delicacies’!

“Why, sometimes I’ve believed as many as six impossible things before breakfast.” ― Lewis Carroll, Alice in Wonderland

An inspiration from this was taken by me and my friend, to exercise a daily routine of thinking out six impossible things to eat for breakfast and we both propounded the most disgusting, bizarre and seriously impossible things one could ever gulp in, forget about eating them for a meal. However, the term ‘impossible’ soon seemed problematized when a much unbelievable truth surfaced to our knowledge. Most of the food ( mostly inedible in our perspective) items that we had imagined and put forward in accordance with our morning mental exercise, to our dismay actually were beyond the scope of impossibility and they actually exist to this date!

It was this idea that triggered us to delve a bit deeper into this context and discover a list of food items that seriously are beyond our scope of consumption, however,it seems like a lot many think unlike us, as the popularity of such weird ‘delicacies’, among the people of respective tribes, intrigues me.So, here’s a list of World’s creepiest and most eccentric vivers!

*ALERT: Highly hideous, horrendous and taste-jeopardizing content. If you could survive beholding this grotesque gastronomic journey till the end, hats off to you; If you cannot…Well,goodluck!

Baby Shark Curry

A star dish of the Goan cuisine, actually deserves to be called a delicacy, owing to its popularity and its price. However, having to eat a baby shark while contemplating on your experiences of the scenes from the movie ‘Jaws’ would be quite interesting.

Eri Polu

A famed food ingredient of Assam, which is actually the eri silkworm pupa.Once the silkworm begins encaving the cocoon of eri silk, thus beginning the pupa state of its life cycle,the silk is taken out by boiling the cocoon in hot water, and this is when the ingredient,that is the leftover silkworm is brought to use. This,paired up with Khorisha,another ingredient,an aromatic exotic dish is made.

Dog Meat

Ok, if you’re one among the brigade of doggy-lovers, I’m extremely sorry to let you know of this calamity that has befallen over the dogs of Nagaland and Mizoram, who consider dog meat, a much relished part of their cuisine. It’s even disgusting to think that they could fry, grill, smoke, or cook curries out of this poor thing!

Note: The photos are extremely obnoxious, therefore I have chosen against putting them up here.

Black Rice

Deemed to be extremely healthy,it is known by many names, Magic Rice, Forbidden Rice ,Purple Rice, and Black Rice,and is a loved food preparation in Manipur .This type,only found in India and China,is black in colour when harvested,but becomes purple,when cooked.It is also enjoyed with coconut milk in Kerela.

Phan Pyut

Is anybody interested to have rotten potatoes for breakfast? Yes right rotten,it is.And, guess what,these people seriously love it to the extent that they do not harvest them when ripe, but leave them to rot, till they can use them for their beloved delicacy. These potatoes,then are pickled ,however some enjoy it raw,in the North East parts of India. And, I was under the impression, that odour of the rotten potatoes in my fridge would choke me to death (which drove me to throw them).

Chaprah

You’re the kind,who likes it all spicy and hot? Bomb chillies and paprika had been your best friends all this time? Then,let me take you to the next level. In a tribe in Chattisgarh,the people make a very popular chutney that they consume on a daily basis,to add an edge to their meal,it’s called Chaprah.Now, the interesting part,it’s made of red ants and their eggs,yes literally. This preparation is made,by drying the red ants,and making it’s chutney,then spices and sweeteners are added to it,and it’s good to go.Just WOW!

Black Ivory coffee

A coffee that’s the world’s most expensive, about at $1,1000 per kilogram, is made from beans that are eaten by Thai elephants and then plucked from their dung! Yuck!

Fried Frog Legs

A Lepcha(Sikkim) tribe delicacy,it is said to be very healthy. However healthy it might be but,gulping in fried legs of the amphibian would seriously be a trest,isn’t it?

Chicken Blood N Pig Intestines Soup

Time for some bowl-full of real Halloween red soup that is made out of the blood of chicken and pig intestines.Jadoh is the name of this hideous soup that is consumed by the Jaintia tribe of North East.And yep,they even cook it with rice!

Stir fried Tarantula

If spiders had been your greatest fear, then you ought to try this! In Cambodia, this stuff is literally sold on streets.Imagine biting on their eight stir fried legs?!

Snake wine

Love anything scaly? How about try some slithery, pungent, exotic snake wine? A super expensive and popular beverage, snake wine is eulogized to possess restorative qualities and is widely consumed in countries like China and Vietnam. It is prepared in two ways, either by macerating a real snake in rice wine or by simply blending in the bodily fluids of a snake, such as is blood, along with the alcohol. Seriously Whoa!

Urine-soaked eggs

Yes,no need to twitch your eyes repeatedly,you read it right.So,to end with the gruesome venture,I bring here upon the declaration of the most unpalatable,obnoxious and odious food item ever,the Urine-soaked eggs,popularly known as Tong Zi Dan,which literally means Virgin Boy Eggs . Prepared in Dongyang County which is in the eastern China’s Zhejiang Province, this delicacy is universally acclaimed. For this,vendors,early in the morning traverse the streets to the elementary schools,to collect the urine of young boys. It is then,that they soak the eggs in the urine overnight ,so that it can absorb the unmistakably pungent smell. And,the next day,happy customers barge into the stalls to stuff their bags with these eggs,that promise a radiated energy and prevention from ill- health. Well, despite its ‘believed’ medicinal value,would you ever afford to experience it’s taste?

My quest, hasn’t yet come to an end, though a temporary halt is imperative. Myths of sautéed cockroaches and lizards, kebabed monkey-heads and many more have started to flicker into the realm of reality. Though I am not sure, if in near future I would ever be brave enough to get a taste of these vivers, however, if chance permits, an experience of witnessing these, would surely be intriguing!

July 27, 2014
Instant Noodles at rescue!
This one’s on an inspiration from a friend who, much to his gastronomic tragedy, is leading an independent life with zero cooking skills in Bangalore. To worsen things for him, he has a staunch dislike for Kannada cuisine. Eating out is obviously an option, and my earlier article which was on the best eating-out places in Bangalore, did seem to help him lot, but that on a regular basis is not a healthy option I suppose.

So, this friend of mine who, prior to his relocation, was a gluttonic persona, when it came to gulping in plethoric amounts of food, beyond the realms of simplicity and home. Expecting his mother to impersonate a chef, this man now broods at the thought of eating out, after having been seriously down with food poisoning for almost a week.

Therefore, the dilemmic situation where nor his pocket or his health allowed regular meals from restaurants or fast-food centres, he had to take to take it upon himself to start cooking. Instant noodles the only prospective saviour, but that too would be extremely monotonous for every day. So, to start off with we found out a few recipes (some that I had invented out of my love for noodles) that are super easy, simple and divinely delicious. So treat yourself these quick tasty ventures as soon as possible!

Maggi (Veg or Non-veg) Omelette

INGREDIENTS
- Maggi Noodles (of course!) – 1 small packet
- Semolina (rava) – 1 cup
- Green chillies – 2-3
- Onion (medium) – 2
- Besan (Bengal gram flour) – 1 cup
- Dhania or Coriander leaves
- Sprouted moong (whole green gram )- ½ cup
- Grated coconut- ¼ cup
- Grated carrot- ¼ cup
- Olive oil- ½ cup
- Ginger-garlic paste- 1 teaspoon
- Egg (optional) – 1
- Grated Cheese
- Pinch of salt
METHOD
- Boil the maggi in 2 cups of water. Drain and set aside. Drizzle a few drops of olive oil to prevent the noodles from sticking to one another.
- In a bowl, mix besan, rava, and ginger-garlic paste, salt and keep aside.
- Beat the egg,and put in the noodles,maggi masala, chopped onions,grated carrot and coconut,coriander leaves, green chillies, and mix it with the basen mixture,thouroughly,to make a batter with some water.
- Take a non-stick dosa pan, and brush some oil onto it and heat it.
- Pour and spread out the batter, on the pan, to make an omelette.
- Sprinkle some moong sprouts over the omelette
- Cover the lid and let it simmer on low heat.
- Remove after 2 minutes,and garnish with cheese and coriander leaves! Voila!
Noodles Upma

INGREDIENTS
- Maggi Noodles- 1 packet
- Finely chopped veggies (carrots, capsicum, beans, etc.)- 1 cup
- Chopped onions – ¼ cup
- Chopped green chillies- ½ cup
- Chopped coriander for garnishing
- Mustard seeds (rai/sarson) – ¼ teaspoon
- Olive oil or vegetable oil- 1 tablespoon
- Curry leaves (Kadi patta) – 5-6
- Asafoetida (hing) – ¼ teaspoon
- Salt to taste
METHOD
- Put 2-3 drops of oil in a small vessel of water and bring it to boil.
- Add in the noodles into it and allow it to cook for 2 minutes
- Remove from heat and drain the excess water
- In a pan, heat oil and add the mustard seeds, curry leaves and asafoetida.
- Once the seeds crackle, pop in the onions, and sauté for a minute
- Add in the green chillies and the veggies. Mix well and sprinkle salt and let it cook for some 5 minutes, till the vegetables have softened.
- Add the cooked noodles into it and mix.
- Sprinkle the coriander leaves and serve with cheese (optional)
Maggi Masala Tikka

Now, so much of Maggi, might result in some plates of leftovers. For that too, we have a solution. The sticky heap of noodles can be transformed into a quirky evening snack in just 10 minutes.

INGREDIENTS
- Maggi noodles – leftover, of almost 1 packet amount
- Boiled potatoes -2
- Boiled carrot- 1
- Chopped onions- 2
- Chopped coriander leaves
- Ginger-garlic paste- 3 tsp.
- Olive oil or vegetable oil- 5 tbsps.
- Chat masala- 1 tsp.
- Bread crumbs (optional)
- Biscuit(powdered)
- Salt to taste
METHOD
- Boil a packet of Maggi in 2 cups of water, or simply use the leftover Maggi
- Take a medium bowl and grate in boiled potatoes and carrots and bread crumbs into the boiled noodles and mix well. Don’t worry about breaking the noodles, that doesn’t really matter.
- Add into it, the ginger-garlic paste, chat masala, Maggi masala (optional), salt and coriander, and mix.
- Once the mixture is done properly, shape them into small flat balls, like tikkas.
- Dip the tikkas in the biscuit powder for a crispy texture and deep fry or shallow fry them. Soak them in tissue paper to get rid of the excess oil ,sprinkle some more chat masala or Maggi masala and serve with tamarind or dhania chutney. I suggest garlic sauce or tarator sauce(recipe given in my another article)
Baked Corn and Cheese Maggi

An inspired version of classic baked Macaroni and cheese, this is one of my favourites. Planning to dip into a silky, gooey and smooth delicacy while flipping through the pages of your favourite book, or while enjoying a film, this is the perfect Friday-evening companion!

INGREDIENTS
- Maggi Noodles- 2 packets
- Shredded mozzarella cheese- 2 ½ cup
- Water- 1 ½ cup
- Butter- 2 tbsps.
- Semi boiled corns- ½ cup
- Salt to taste
METHOD
- In a vessel, pour 2 ½ cups of water and bring it to boil.
- Add the Maggi noodles into it along with the masala.
- Pop in the corns and sprinkle the Maggi masala and let it cook. Don’t overcook the noodles, or even leave it too watery.
- Take a flat baking tray and grease it with few stokes of butter
- As you see the noodles half cooked, pour it all into the baking tray
- Level it all and cover the top surface with shredded cheese
- Sprinkle some fresh herbs (coriander, rosemary or parsley) onto it.
- Now, slide in the baking tray in a preheated oven and let it bake for some 4- 5 minutes.
- Once the cheese starts melting, and you can glimpse a light brown crust on top, it’s time to take the take tray out. Serve and dig!
Bon appetite!
July 27, 2014
Madras Filter Kaapi!

The coolest hangout for today’s generation is to sip on a coffee in a costly coffee shop. Every street corner has a coffee shop these days, where they serve the regular cappuccinos and hundreds of other varieties of coffee. It is a relatively new trend in India, but people of Chennai and their neighbors are accustomed to this more than anyone else. New age coffee shops, with their swanky couches and bloated prices, may have introduced the culture of drinking coffee to a new audience, but many youngsters have chosen to keep alive a living tradition, where the filter coffee is not just another drink. In a traditional South Indian restaurant, you will see young and old people sipping on their coffee after every meal. The Madras Coffee is the primary stress buster and the perennial favorite drink for most of the people in South India. You will see a lot of self confessed coffee addicts who have travelled around the world say No other coffee can match the taste of the traditional “filter kaapi”. Most people cannot start of their day without drinking “Filter Kaapi” and reading “THE HINDU” newspaper.

The Madras Filter Kaapi

The Madras Filter Kaapi is a part of South Indian tradition. It is the most widely served drink to visitors in the South Indian states of Tamil Nadu, Kerala, Andhra Pradesh and Karnataka. During the British Rule, all the four South Indian states were under the Madras Presidency and all of them have similar roots and traditions which has a stark variation from other parts of the country. The other common names for “Madras Kaapi” are “Kumbakonam Degree Coffee” and “Mysore Filter Coffee”. The traditional South Indian Coffee used to be served in aluminum tumblers and until the 1960’s it was served with honey or jaggery instead of sugar.

Roots

The coffee bean itself is a very foreign substance which has its roots in Ethiopia. How coffee made its way to India has several theories. Though it is said to have reached the shores of India, along with tea, in the 17th century, it was not until the end of the 19th century that coffee and it’s ‘cultural other’, tea, became a phenomenon in India. Coffee, unlike tea was mostly a drink for the upper class society. Even thought “filter kaapi” is very much a South Indian specialty, even North Indians especially those who have settled in South India have taken a liking to this wonder drink.

The first person to bring Coffee seeds to India was Baba Budan. Folklore has it that, Baba Budan went on a pilgrimage to the Holy City of Mecca and while returning brought seven coffee seeds as a gift for his people. It is said that, he actually smuggled those coffee seeds from Yemen, the biggest coffee bean producer in the world back in the 17th century. These seeds were planted on the Chandragiri Hills, which from that day came to be known as the Baba Budan Hills.

Indian Coffee Market

When recently, Starbucks, the world’s biggest coffee retail chain decided to open in Chennai, they knew it was one of the biggest battles they would face because of the competition they were likely to face from local rivals like Saravana Bhavan, Kumbakonam Degree Coffee and Café Coffee Day. Chennai is undoubtedly the coffee capital of India. The Indian Coffee Market is an ever growing one, with more number of people taking to coffee every year. According to the Coffee Board of India, over 30,000 metric tons of coffee is consumed per annum in Tamil Nadu with filter coffee cornering 54% of the market and instant coffee 46%. Pan India, over one hundred thousand metric tons of coffee is consumed per annum and this market is growing at 5-6%.

How to make the Traditional Filter Kaapi?

You’ll need a traditional percolator which is made of 4 parts. Buy grinded coffee powder, if you are not a person who is patient enough to grind the coffee seeds, though I would recommend you to try doing it occasionally. Use a clean filter, remove the lid and umbrella. Put 2 heaped table spoon of coffee powder per person and press it down with a spoon. Keep the umbrella back and gently pour fresh water and wait until the water percolates down slowly depending on the quantity of powder placed. Six to eight table spoons of coffee powder will take the decoction almost 6-8 hours to collect at the bottom. If you’ve put a lot of coffee powder, you wouldn’t have a chance to put enough water to percolate resulting in very concentrated but less quantity of decoction at the bottom. In such a case, you might have to add more water every time and do it repeatedly three or four times.

Now, to prepare the traditional Madras Filter Kaapi take a tumbler(a steel cup) and pour up to 3/4th level milk and add decoction with constant stirring to make a coffee to suit your liking, mild or strong and add sugar if you wish. You can also use jaggery or honey instead of sugar to get the traditional “kaapi” flavor.

Traditional kaapi is best served hot. Drink it when it is steaming hot and slowly get lost in the aroma and flavor of the most wonderful drink in the world- The Madras filter Kaapi.

July 26, 2014
Sweet Dishes For Eid-ul-Fitr-
Eid-ul-Fitr is the religious festival of Muslims that marks the end of the holy month of Ramadan during which they fast for 29 or 30 days from dawn to sunset. It is celebrated with great zest around the world and the greeting of “Eid Mubarak” (“Blessed Eid”) is exchanged between the merry-makers. According to some traditions, it is believed to have been initiated in Madinah after the migration of Muhammad from Mecca.

Eid-ul-Fitr is known for the variety of delicacies prepared especially sweets earning it the name of “sweet Eid”. Depending on the region, the types and forms of the cuisine vary but always include sweet dishes. While local sweets such as Gulaab Jamun, Ras Malai etc have been promptly absorbed in the Eid cuisine in South Asia, Baklava and other types of pastry type sweets are eaten in Turkey. After a month of continuous fast, we believe people have earned this. So let us have a look at some of the wonderful desserts that are prepared in this amazing festival.

1. SHEER KORMA

Sheer Korma is a popular vermicelli (saviyaan) dish which is almost synonymous with Eid-ul-Fitr in India and Pakistan. It is served during the Eid morning after the prayer and then to the guests who arrive throughout the day. Sheer is Persian for milk and Khurma is Persian for dates. It is simple and easy to prepare.

Ingredients
1. 1 Packet vermicelli
2. 500 ml Milk
3. 1 cup sugar
4. 1 tbsp butter
5. ½ tsp flavoring agent like vanilla or rose water
6. ½ cup raisins
7. 20 whole cardamom pods
8. ½ tsp cardamom powder
9. 1 cup dry fruits like almond, cashews and pistachios
10. ½ cup fresh cream
11. ½ tsp saffron strands
12. Dates cut in small pieces
Method of preparation

1. Melt butter in a pan and fry vermicelli in it till it turns beautiful brown. Make sure that you keep the heat low so that the vermicelli is not burnt. Once ready, the vermicelli will absorb all the butter. Alternatively, fried vermicelli is also available in the market.

2. Mix ¼ cup sugar in it and then slowly add milk to it while constantly stirring the assembly. Increase the heat to bring the milk to boil.

3. Now add the raisins, dry fruits, dates, cardamom pods and the remaining sugar and mix everything properly.

4. Let the milk boil until it is reduced to half its original volume. Reduce the heat and thicken the korma to three-strand consistency.

5. Quickly add your favorite flavoring agent and fresh cream. Cover it and let it simmer for 10 minutes.

6. Garnish with saffron strands, and cardamom powder and serve it to the delight of friends, family and guests.

2. BADAM PHIRNI

Phirni is a very popular Indian dessert that is prepared on a variety of occasions including Eid, Diwali etc. There are more than a few versions of Phirni varieties available, for example, Gur aur Badam ki phirni (Jaggery and Almond Phirni), Sugar Badam Phirni etc. Here we will discuss the phirni that uses Sugar.

Ingredients

3 cups Milk
¼ cup Rice
2 tbsp Sugar
1/4th Cup Blanched Almonds (sliced)
½ tsp Green Cardamom (crushed)
1/2 tsp rose water

Method of preparation

1. Soak the rice in water few hours before the commencement of preparation. Grind the drained rice into a smooth paste and add a little boiled milk to it.

2. Boil milk in a non-stick saucepan and bring it to boil. After boiling for a few minutes, reduce the heat to simmer.

3. Increase the heat to moderate and add cardamom, sugar and rice paste to it while stirring constantly. Allow it to thicken.

4. Remove heat and add almonds.

5. Put it in serving bowls and let it cool. Refrigerate it for some time and then serve.

3. SUFI MALPUA

The delectable Sufi Malpua is somewhat irresistible and that explains it popularity among the Muslim community around the world. It is not only served on the occasion of Eid but also throughout the holy month for iftar (meal to break the fast). It is easy to prepare and requires but few ingredients.

Ingredients

1 liter Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

Method of preparation

1. Boil the milk till it reduces to half its original volume.

2. Roast the suji on a pan on low heat till it turns brown. Take special care so that it does not burn and turn black.

3. Add the roasted suji and maida to the milk while constantly stirring the mixture. Make sure that no lumps are formed and assembly is of smooth pouring consistency. Pour this batter in a big round bowl.

4. Boil water in a separate saucepan and bring it to boil. Add sugar to the boiling water and let it brew till it transforms into syrup of 1 thread consistency.

5. Heat ghee in a pan and pour the batter in it in the form of small pan cakes. Let it cook for a few seconds and then turn it over. Make sure that the Malpuas retain their fluffiness and softness and not turn too hard or crisp.

6. Dip the Malpuas in the sugar syrup and leave them in it for few minutes so that they absorb the syrup completely. Finally take them out of the syrup and serve!!
July 25, 2014