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Pickle your Mangoes this Summer

Mango pickle refers to a variety of pickles that are prepared by using mangoes.Mango pickle is a very popular in south India and few parts of south Asia. Mango pickle is a spicy dish that can be enjoyed with any variety of food.This traditional south Indian dish can be available in many forms either spicy one or sweet one.As it is summer we can find mangoes abundant in all the markets and streets.As the availability is more most of the women at home are busy making pickles with raw mangoes.In Andhra mango pickle is famously known as Avakaaya pachadi or Mamidikaaya pachadi. As different regions in India have different preparation process the taste also varies.South Indian Pickle has quite different taste from the flavor of pickle in north India.Even the main ingredients are same in any of the preparation process but south Asian pickles are having different flavor from others as it undergoes different process and uses different spices in the preparation.The main difference in the preparation is, in the southern states sesame oil is used where as in northern states mustard oil is preferred for for making pickles.

Hot and spicy mouth watering spicy mango pickle

The pickle has a flavor which tempts every one for its fragrance and everyone likes to taste it because of its attractive color and spiciness in it. It is a favorite dish for many people,this has a great taste when it is eaten with hot rice and ghee.Generally this pickle is prepared in summer season just after the ugadi festival as raw mangoes are abundantly available.The ingredients that give spicy and great taste for mango pickle are cumin seeds, curry leaves, fenugreek powder, garlic, hing , mustard powder, mustard seeds, oil, raw sour green mango, dried red chillies, red chilli powder and little turmeric powder.The overall taste of mango pickle is like sour, tangy and spicy flavour.

Ingredients:

For making spicy pickled mango:

1) Take one kg of raw green mangoes

2) Take one and half cup of mustard oil ( Aamudamu )

3) Take three table spoons of fenugreek seeds ( Mentulu )

4) Take four table spoons of fennel seed ( Sompu )

5) Take two table Red chilli powder

6) Take two table spoons of turmeric ( Pasupu )

7) Take two strands curry leaves

8) Take two table spoons of 2 vinegar

9) take salt that is sufficient for taste

Ingredients that are required for making mango pickle

Preparation:

The pickling process in India is quite different as it follows different preparation steps and fermentation process.These pickles are used as side dishes and some times used as main dishes depending on the situations and occasions.For the preparation of this delicious spicy yummy mouth watering dish we mostly prefer to take raw mango or tender mango.We can find many types of mango pickles in the market but the most famous types are whole baby mango pickle or cut mango pickle.Whole baby mango is popular in South Indian and is prepared by using baby mangoes that are only few weeks old.The other is cut mango pickle in which we will use a special type of mango that is only used for pickle purpose and they cannot be consumed directly as ripe fruit.The baby mangoes are pickled and added with some spices by undergoing some process so that the pickles can be preserved for years.

Spicy pickled mango preparation:

Step 1:

Wash the mangoes thoroughly and cut them into four pieces each.Then remove the pit from the mango and add salt to the pieces and mix them well until the salt gets absorbed by the mango pieces and leave it undisturbed for about 20 minutes.After that dry the mango pieces in the sunlight for two to three hours so that the moisture present in them can be evaporated.

Mango preparation process step 1

Step 2:

Take one and half cup of mustard oil in a pan and heat it for about one to two minutes.If you don’t have mustard oil you can take cooking oil and heat it with mustard seeds.Now lightly crush the fenugreek seeds ( mentulu ) until they become are fine enough.Mix these crushed fenugreek with the remaining ingredients and half of the oil.Then mix the fenugreek with the fennel seeds, turmeric, chilli powder, curry leaves, vinegar, salt, and half of the mustard oil.After making this mixture add mango pieces to it and mix them well in this mixture until each piece gets the spice evenly.

Mixing of ingredients and spice with mango pieces

Step 3:

After mixing well move the pieces into a sterilized jar and the remaining oil that is present poured over the pieces.Then place a muslin cloth on the jar and use a rubber band to secure the cloth.Later place the jar in sun for four to five days so that the pieces get enough time to fully absorb the spicy pickling mixture.after five days remove the muslin cloth and cover it with a lid.Once the mango is fully pickled, just use a jar with a tight lid which will help it to last for longer time.That’s it the spicy South Indian variety mango pickle is ready and it can be served with daal, rice, roti, ghee and many more.

Jadi that are mostly used for preserving pickles

June 18, 2014
Cake Decorating

Cake decorating will appeal to any food lover with artistic inclination. The sight of a beautifully decorated cake is a feast to the eyes. Bright and colourful frostings turn cakes into marvelous pieces of edible art. Moreover, cake decorating is a lot of fun. It is indeed a very thrilling form of artistry. The feeling you will be left with after making a perfectly decorated cake is exceptional. In addition, getting praised for creating a wonderful cake is even more gratifying. Once you start decorating cakes, you can’t get enough of it. There are numerous designs and combinations you can come up with.

What is Cake Decorating?

Cake decorating is one of the culinary arts. In comparison to other kinds of food preparations, it is rather new. Icing, frosting or other decorative ingredients are used to beautify the cake. Icing is the most important element when it comes to cake decorating. Some most common types of cake icing include simple icing (made by mixing the basic ingredients butter, sugar and flavouring), butter cream, the royal icing and the rolled fondant icing. In general, cake decorating involves covering a cake with icing and adding some embellishments to it.

Cake Decorating Tools

Even beginners can produce professional cakes using different tools available in the market today. There are few essential supplies that you can get to make cake decorating simpler. An offset spatula is essential for spreading icing on the cake. You can get a smaller one for cup cakes and a larger one for cakes. For rolling out fondant or gum paste, you require a rolling pin. A balloon whisk is useful for preparing icings, fillings and whipped cream. A good mixer is convenient for making icing. Piping bags or pastry bags are necessary for piping decorations. They are of various sizes and made of different materials. They can be disposable or reusable. Different types of decorating tips such as round tips, closed star tips, open star tips, leaf tips, flower tips, basket weave tips, multi-opening tips, ruffle tips and drop flower tips allow a greater scope for creativity while decorating. For beginners or home bakers round tips and star tips are perfectly fine. A long, serrated bread knife is helpful in leveling the cakes and for slicing the cake into layers. Pastry brushes are of use to add water or sugar glue while sticking fondant decorations and to apply luster dust or gel colour to the fondant. Couplers, turntable, pastry scraper, tweezers, gum paste cutters, flower nails, silicone moulds etc, are some handy supplies. There are a large variety of supplies for every aspect of decorating. You can even get a premade kit if you prefer. With these tools you can go all artsy you want!

Handy Tips for Cake Decorating

With a little practice you can decorate cakes like a pro in no time. Here are some handy tips to help you in the process…

Tip 1# Take out the butter, you are to use for both the cake and icing, from the refrigerator about an hour before you start the process so that it gets to room temperature.

Tip 2# Let the cake cool completely before icing.

Tip 3# For thickening the icing, add more powdered sugar. For thinning out the icing, add a little milk or some butter.

Tip 4# Spread a small amount of icing on the base of the cake so that it sits firmly on the cake stand or the cake board or the serving platter without slipping.

Tip 5# Apply a thin layer of icing (referred to as a “crumb coat”) to the cake before adding the fondant icing. This makes the surface sticky allowing the fondant to stick.

Tip 6# Apply the fondant icing to the cake quickly because it dries out very fast. It is better to apply it within 5 minutes after it has been rolled out.

Tip 7# Take care to avoid fondant icing from drying out. Wrap it in a plastic bag and store in a tightly sealed container. Do not refrigerate the fondant icing.

Tip 8# If the icing dries out and becomes hard, put it into the microwave for a few seconds and then knead it to make it fluffy again.

Tip 9# Keep the working surface and rolling pin clean to get a smooth finish.

Tip 10# To create a black coloured fondant from white fondant, first create a dark green one, then brown and lastly black. This is because it is not possible to colour white fondant into black using black paste as it will turn into gray.

Tip 11# You can remove air pockets from fondant covered cake by pricking them with a pin and then using the fondant smoother to let out the air.

Tip 12# Remember that once colour is added it is impossible to remove it. So be careful while creating coloured icing. Add the colour paste or gel colour in small amounts until icing turns into the shade you want.

Tip 13# For a cake with multiple tiers, it is better to apply icing on them individually and then assemble them together.

Tip 14# If you are writing on the cake, use a toothpick to apply pin dots on the fondant or icing to form the letters as you want.

Tip 15# Use a pastry brush and a neat, damp cloth to clean the cake stand or the cake board or serving platter after icing is done.

June 18, 2014
Hinduism – A Way of Living!

Hinduism is one of the most ancient religions that exist today. The words “Hindu” and “Hinduism” have Sanskrit roots and were given by the invaders of the Indian subcontinent to the people they encountered when they reached the Indus Valley plains. The religion is gradually expanding in the west, and hence its texts are being translated into English and various other languages. But as we all know, meanings cannot easily be adapted from one language to another. To quote some facts, Hinduism is the third largest religion in the world- only behind Christianity and Islam – with more than one billion followers. It is not based on a particular holy book or some set rules and teachings. The books that have been available in bookshops in the West are written by scholars who aren’t Hindus. They are scholarly and have tried to dissect the texts to understand them but sometimes without an insight. This has been a major problem in the West to understand Hinduism as they approach the texts in a very different way than a Hindu would. It is obvious that a Christian, Islamic or a Jewish approach would be different toward Hinduism than the approach of a Hindu toward his or her religion.

With time, a lot of false ideas have plagued the religion and people seem to bear a lot of misconceptions in their mind as far Hinduism is concerned. There are a thousand myths about Hinduism that people believe in and today, I am making an effort to clear a few of them.

Myth Number 1: Hindus worship idols.

No! That isn’t true. When you ask a Hindu about idol worshipping, he/she would absolutely condemn the usage of the term ‘idol worship’. The fact is that Hindus believe in a physical manifestation of the Almighty because it helps them focus on a particular kind of prayer or mediation. For example, a person who has an investment firm would worship Goddess Laxmi, the deity who is believed to bring wealth and prosperity.

Myth Number 2: Hindus are cow-worshippers.

Cow is looked at as a gentle, maternal being that provides one with milk and other dairy products. Though Hindus believe that every living being contains a soul, cow holds a special place. Hence, Hindus refrain from eating beef. Basically, cows are honoured and not worshipped.

Myth Number 3: All Hindus are vegetarians.

Hell NO! How can that be possibly true? More than 1 billion followers and none eat meat! That is such a false notion. In fact, 70% Hindus are meat eaters. The religion stems from the fundamental principle of AHIMSA that is the principle of non-violence. And since all the life forms are a part of the united One, they believe that eating animals could disturb the natural balance of the universe.

Myth Number 4: There are more than 630 million Hindu gods!

(And not the just 630 million, some great people take it to a thousand million gods). But none of this holds true. There is one supreme God. But the Hindus try to give it forms that they can relate to so that they can feel closer to the greater being. They are encouraged to give any form to a deity which in any way that suits them best. So basically, there is just ONE SUPREME GOD and rest all the forms that are worshipped are just manifestations of that one form.

Myth Number 5: Women fall at a lower rank in the social hierarchy than men according to Hinduism.

In reality, it is the only religion that that gives feminine forms to the Almighty. The Goddess of strength and valour, Shakti is revered which is form of God’s energy and vitality in a feminine form. Women in India may not take occupy the same stature as the men in the society but this is not because of the religion. It’s because people use religion to look down upon women and keep them at a subservient position.

Myth Number 6: The ‘red dot’ on the forehead of Indian women symbolizes marriage.

A ‘bindi’ or the ‘red dot’ as it is popularly known as in the West, was once a symbol of marriage. But today, it is usually worn for decorative purposes. It has become almost a fashion statement to carry a bindi with Indian ethnic wear.

Myth Number 7: Karma advocates Fatalism.

No it is not. It’s untrue when people say that karma would always make you see terrible consequences. The truth is that Hinduism believes in the ideology that ‘you reap what you sow’. Each one has control over his or her present actions which is why you have the all the control over the repercussions that you will face tomorrow. Good deeds will always result in good outcomes and so good karma will bring fruitful results too.

It is important to note that more than a religion; it is a way of life or ‘dharma’. Dharma means the law that controls all actions. It is about letting people find a purpose for their existence rather than defining that existence.

June 18, 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
Pongal – The Harvest Festival
Pongal is a harvest festival which is celebrated in Tamil Nadu. Being a harvest festival it is also regarded s a festival of thanksgiving. For a farmer the time of harvest is a time of celebration because all his toil and hardwork finally reaps results. Since the farmer depends on the cattle, the monsoons and the sun, it is during this period that he shows his gratitude to the monsoon and the sun god. Pongal is celebrated during the period starting from mid December to mid January. Basically a four day celebration but each day during this period is associated with a specific duty or activity and each day has a special name for it as well. The celebration of this festival starts the beginning of prosperity, peace and happiness. The entire family gathers together to enjoy this festival. From decoration of the house to the preparation of various Pongal dishes, the family does it together. The preparation for this festival starts early and the first task of the day is the making of kolam. Kolam is a design similar to rangoli but done with rice flour on the floor outside the house. Along with it we also find a lump of cowdung which holds a pumpkin flower signifying fertility and offering of love to the deity.

The first day of this festival is called as Bhogi Pongal and is usually celebrated in the honor of Lord Indra who is the ruler of the clouds that gives rains according to the Hindu mythology. This day is usually meant for domestic activities and spending time with family. The second day is termed as Surya Pongal where prayers are offered to the sun god. It is the most important day of this festive period. The third day is termed as the Mattu Pongal and is the day for the cows. During this day the cows are washed and cleaned and the horns painted. Kanu Pongal which is the fourth part of this festival is celebrated by the sisters for the wellbeing of their brothers. Kanu Pongal is similar to festivals like raksha bandan celebrated in north India.

Pongal can be traced back to the Sangam Age which existed between 200BC to 300AD. According to Sanskrit Puranas, Pongal is related to the Dravidian festival of harvest however historians believe that this festival was celebrated during the Sangam Age. There are a lot of legends as well associated with his festival. One of the famous tales associated with this festival is related to Lord Shiva and Lord Indra. According to the first tale once Shiva had ordered his bull to inform the mortals of the earth to have an oil massage and bath everyday and to eat only once a month. However the bull informed the wrong message to eat daily and bath once a month. This angered Shiva who cursed and banished his bull to earth and help the people out here to produce food and this explains the connection of cattle with this festival.

While pongal is being celebrated in Tamil Nadu, similar harvest festivals are also being celebrated in other states of India as well. In states such as Uttar Pradesh, Maharashtra, and Gujarat pongal is celebrated but with a different name known as Makar Sankranti. In states of Gujarat and Maharashtra, the major activity we find people doing is flying kites. The sky is full of colourful kites of various sizes and shapes. In Gujarat an international kite festival is organized during this period with millions and millions of people coming together to enjoy the festival by flying kites and eating delicious sweets and various dishes. In the state of Uttar Pradesh, the most important ritual which is and should be followed by the locals is to have a dip in the river. This ritual is mandatory because according to a popular belief if a person does not have a dip, he is sure to be born as a donkey in his next birth.

Since pongal is a harvest festival one can surely expect tasty dishes being made during this time of the year. Recipes of some of the famous dishes is given below so that you can give it a try at home

Rava Pongal

Directions
- Fry 1 cup of Rava without oil in a pan till it’s really hot
- Fry 1 tsp of black pepper and 1 tsp of cumin seeds in ghee and then make a powder of them
- Then on a separate pan fry cashewnut with curry leaves and ginger
- Now cook ½ cup moong dal with 1 cup of water in a pressure cooker. When cooked transfer the content on a pan and add water to it.
- Add salt and boil
- To this add the Rava slowly and stir continuously
- As the Rava cooks add small quantities of ghee.
- Now to end this dish add to the Rava the pepper and cumin seed mix and the cashewnut, curry leaves and ginger mix.
- The dish is ready to be served with green chutney.
Sweet Pongal

Directions
- Cook rice and roasted green gram dal with 2 ½ cups of water and 1 cup of milk.
- Dissolve 3 cups of jagery powder in ¾ cups of water and heat till the jagery melts.
- Now strain the liquid jagery to remove the dirt.
- Heat the liquid again till it becomes slightly thick and then add the cooked rice and dal.
- Now fry cashew nuts and raisins in 4 tablespoons of ghee.
- Add cloves, saffron and nutmeg, mix well and serve hot.
The festival of pongal is dear to the farmers as it marks the end of the harvest festival. The markets are filled with the new stock of grains, spices and other food items.
June 18, 2014
Onam – A festival of Kerala

Kerala is a place in India which is popularly known as Gods own country.It has a unique geographic features which made many people get visited and it became most sought destinations in Asia.Kerala is having very rich heritage and culture. Onam is the festival that is celebrated in Kerala,it is a state festival in Kerala and also provide holidays on the four days from the start of Onam.Onam is a festival that falls during the month of August to September( Chimgam ) and it marks the commemoration of Vamana avatara of Vishnu and marks the homecoming of mythical King Mahabali.This festival is generally considered as a harvest festival.

The major activities that are involved in Onam festival are worship god, music, dances, sports, boat races and Kerala’s special food items.The main highlights of Onam festival are decorations with flowers, elephant processions, thiruvathirakali , traditional dance performances.The word Thiruvonam is derived from a Sanskrit word Shravanam which is also considered as one of the 27 nakshatras or constellations.

Onam festival in Kerala

Origin:

Onam is originated mainly with the coming of famous demon king Mahabali.The legendary king Mahabali ruled in such a way that the people in his dynasty lived with at most surplus and peace.Apart from being a good ruler he is also a great conquer and he conquered everything like land, sea and the heaven.He conquered everything such that even gods were worried at one point of time and went to Lord Vishnu to seek help.In such instant lord Vishnu descended to earth on Kerala in the form of a dwarf brahmin named Vamana and went to get alms( money or food ) from the King Mahabali.The Demon king Mahabali asked Vamana that how can he help him.Then Vamana asked for three pieces of land that will come from three of his footsteps and certainly the alm was granted by the king Mahabali.As soon as the wish was granted the dwarf brahmin Vamana transformed into Lord Narayana and he covered land, seas with one step and heaven with the second step and he asked the demon king Mahabali were to put his third step,then the king offered his head to keep the third step.Then demon king Mahabali was subjugated and sent to under ground but because of the good will for the king in people he is allowed to visit his land once a year and his coming is celebrated as Onam which is a welcoming of Demon god Mahabali.

Lord Narayana taking three steps one on land ,sea and second on heaven and third on king Mahabali

Legends:

Many legends say that on the day of Onam it is compulsory for everyone to feed the poor people.It got some story behind a boat named Palliodam while sailing it got stuck in a place and the people who are in the boat faced difficulties to reach into main stream.They got frightened and went to the nearby hut to seek help.As soon as they reached the hut they saw a poor widow and her children were crying out of hunger and poverty.The headman of boat hurried and got food for them.After feeding the poor and needy the boat sailed into the main steam.

Customs of Onam:

Athachamayam:

Onam starts with the Athachamyam.It is a event which involves the performances by folk artistes, elephants processions , musical events and dance shows are performed by skill and talented artists.

Snake Boat Race:

This is the event that is practiced just before the eve of Onam.The highlights of this event are long boats that are neatly decorated, water pageants and performing arts etc.The are many boat races held in Kerala during the eve of Onam,but the one that is held in Allepy is very famous.We can find a traditional boat race Aranmula Uthrittathi conducted at a temple and is more about water festival rather than a competition.

Procession of Decked Elephants:

It is a special attraction during the festival of Onam.At this time Elephants are decorated and they go along the streets with their majestic giant and grandeur and the songs, dances are also performed.

Celebrations at Cheruthuruthy:

In Trissur district Cheruthuruthy is a place which is famous for the Kathakali Training Centre.In Onam the festival is highlighted by the performances of Kathakali.

Pulikali/Kaduvakali Performance:

This pulikali is also called as kaduvakali,the performers paint themselves in the form of tiger and enact various tales during Onam festival.This custom is accompanied by the music of udukku and thakil.

Kummattikali:

This is another type of folk dance that is performed at Onam.The people performing this are painted with grass and cover with a huge colorful wooden mask.

Athapoovu Competitions:

This is a flower carpet that is decorated in front of every house to welcome the king Mahabali.There are competitions for decorating pookalam all over the state during Onam.At the center of every pookalam a bronze lamp is lit and females dance around it in their traditional costume of mundu.

Onakalikal

There are many traditional games played during Onam and they are popularly known as Onakalikal.The games include Talappanthukali, Kutukutu and combats like Kayyankali and Attakalam.

June 18, 2014
Things I love about Asom!

I am a Rajasthani who was born in Asom (Yes that is how it is pronounced). I could speak Asomiya so fluently that my relatives wouldn’t tell that I am a Rajasthani. Today, I can’t speak the language too well, but can certainly understand it. I miss being in Asom and the years that I spent in the state hold a special place in my heart. I feel lucky that I got an opportunity to experience the best of both worlds, their languages, their cultures, their people, their festivals and their colours. It’s been 15 years now that I have left Asom, but there is a string that still attaches me to the state, I still experience a sense of belonging when I visit Assam and the love and warmth that I feel when I visit my birthplace is incomparable .

So here are some things I totally love about the North-Eastern State:

The Mekhla Chadar

It’s a traditional dress worn by the women of the state. Initially, it would look like a sari to you, but actually its in two parts. Mekhla is basically an A-line skirt with pleats and the Chadar is like a dupatta draped on the upper half of the body. Mekhla is one thing you really have to try wearing.

The Kaziranga Wildlife Sanctuary

The place where I saw a rhino for the first time and hid behind my Dad because I was too scared to look at the animal. It’s now that I realize that the place which dad made me visit then is a UNESCO WORLD HERITAGE SITE. 66% of the total rhino population is found here. The sanctuary also has the highest density of tigers in the world. During the migratory season, 250 various species of birds visit the sanctuary. Other animals that can be found here include elephants, swamp deer and birdlife. Visit Kaziranga during this vacation and try spotting a rhino. Trust me; you will come back with an experience that you will cherish for the rest of your life.

The Talatal Ghar

Talatal Ghar means the “royal palace”. This masterpiece of Assamese architecture was built in round the 18^th century. The palace won’t look typically plush or grand to you. Maybe it’s because of the multiple renovations it has undergone since the time it has been built. Nevertheless, it’s a seven story structure and you wouldn’t want to miss it while you are on a visit to Asom.

Sibsagar

‘Sib’ means Lord Shiva. Sagar is the Ocean. Literally, the name translates to ‘Ocean of Lord Shiva’. The town has been influenced by several cultures over the years. You can easily find the multicultural influences in the architecture of its palaces, temples, tanks etc. The Panihiding Bird Sanctuary is in Sibsagar. There is lot to see in Sibsagar and you would have to spend a long time here to experience the beauty of this town.

Bihu

The ever so beautiful festival of Asom. Bihu is major agriculture festival of the state. The joyous festival of Bihu is celebrated three times a year. Rongali Bihu is the festival of Merriment where the people welcome New Year. Kati Bihu is celebrated on the completion of sowing of seeds in the fields. And finally, Magh Bihu comes celebrating the end of harvesting period.Visit Asom during the time of Bihu celebrations. Be a part of the colourful revelry and you wouldn’t want to return home.

Majuli

Majuli is one of the largest river islands in the world. It is located in the midst of the Brahmaputra River that flows across Asom. Initially, the island was spread across and area of more than 1200 sq. km. Land erosion has resulted in the area now becoming just 420 sq.km. However, the island is a beautiful bio-reserve. Several migratory birds visit it each year and it is a fantastic place was birdwatchers. You will find people selling tribal masks and pots here. The native tribes that inhibit this land are skilled at mask making and pottery.

Manas National Park

Manas National Park is situated between the Himalayan foothills and is a UNESCO World Heritage Site and a Project Tiger Reserve. The river Manas flows through the reserve and hence the name. Rare species of fauna, such as the Pygmy Hog and the Golden Langur are found here. Spotting a tiger is not a difficult task here as there is a high density of tigers in the sanctuary. Take a safari into the sanctuary and it will give you glimpse of such rare and amazing sights which will remain with you for a very long time.

Charaideo

Charaideo is a small town, located some 30km away from the city of Sibsagar. It is situated near the hills of Nagaland. The name literally means ‘a city atop a hill.’ The town is of great historic significance as it was once the capital of the Asom kingdom. There are many historic tales which echo in the ruins and remains of the town. You can also find some really ancient tombs of old kings and queens here. These tombs are sometimes referred to as the “pyramids of Assam”. This place is secluded but you will surely find an old world charm here when you visit it.

June 18, 2014
London Street-eats!

So you’re strolling around one of the most profound cities in the United Kingdom. Maybe you’re on a tour, maybe you’re new and just lost. Either way, a time comes when the stomach pangs demand you to do their bidding. Grab a bite to eat. Thus far, you’ve seen the Big Ben, The London Eye, The Thames River and even the Buckingham Palace, but if you don’t sit down to eat, you won’t be able to see more. The problem is, it’s a new place! You don’t know where the good stuff is and settling for the not-so-good stuff isn’t worth it if you want to really know the city, is it? Plus, you’ve got a tight schedule and so much more to discover. Your budget might not support the fancy restaurants either.

Save yourself the trouble. Some of the best food in London isn’t found in those fancy hotels; it’s found, in the streets. That’s right, folks. It’s the streets that harbor the good stuff. Admittedly it’ll be on paper plates or between napkins, but as long as the food is good, it doesn’t really matter, does it?

Street Kitchen:

When and Where: Covent Garden Piazza (WC2), Mon – Fri 11.30am-2.30pm, Finsbury Avenue Square (EC2), Mon – Fri 11.30am – 2.30pm, and The Hatch (nr. Ransome’s Dock, SW11), Mon – Fri 12pm – 2pm.

What They Serve: A range of fish, meats and a mix of vegetarian dishes cooked to perfection. They then wrap it up in a takeaway box. Any beef or chicken dish, or anything with potatoes is their speciality.The flavor and portion size are perfectly compatible, ensuring that you have a delicious time.

Churros Garcia:

When and Where: Portobello Road Market (W11), Sat 9am-6pm, Broadway Market (E8), Sat 9am-4pm, and at The Real Food Market (London Southbank, SE1), every Fri, Sat & Sun 10am-8pm.

What They Serve: Delicious crispy, chewy and sweet churros (spanish doughnuts). They’ve been doing so for over forty years – since the owner’s mother ( Encarnacion Garcia Fuenteseca) bought her first churros oven. They’ve been in the business long enough to be almost perfect!These sugar-coated Spanish doughnuts are generally served with chocolate or cinnamon. They were also finalists in the 2010 Street Food Awards!

Daddy Donkey:

When and Where: Pitches 100-101, Leather Lane Market, London, EC1 7TE, 7.30am-4pm.

What They Serve: Kick-ass Mexican grill – as they call it. In other words, the biggest burritos you would have ever come across. Their best meal is their breakfast burrito; filled with coriander-lime rice, black beans, sausage, egg, cheese, guacamole and topped with any salsa you like. Hopefully, you’ll be able to finish it. Be sure to excuse yourself after a much satisfied burp!

Jamon Jamon:

When and Where: Always at Portobello Road Market (W11), Sat 12pm-6pm. They pop up at eat.st on King’s Boulevard (N1), Thurs and Fri 10am-4pm and The Real Food Market (London Southbank, SE1), Fri & Sat 12pm–10pm and Sun 12pm–6pm.

What They Serve: Paella Valenciana (chicken) or Seafood Paella, using local ingredients wherever possible – and always providing excellent quality. There are vegeatarian options too, if you’re more of a green eater.The Seafood Paella is irresistible. Made with garlicky saffron rice, decorated with tiger prawns, squid, and green-lip mussels. It’s like a disco and the flavors dance.

Big Apple Hot Dogs:

When and Where: Their “Headquarters” are in Old Street (239 Old St, near the station) but they pop up all over the city, including at Street Feast in Dalston and Portobello. They are also providing little quantities of their handiwork at Edinburgh Fringe.

What They Serve: Artisan hot dogs made with freshly-baked buns and out-of-this-world sausages, expertly smoked by a Polish sausage man. “Inspired by New York. Made in the heart of London”. Their Hot dogs are handmade in London and they use only natural castings and quality ingredients. Their dogs are gluten free, so no need to worry about the disgusting bits found in other sausages. They use free range pork and freshly baked bread. The blend of pork and beef in their sausage is flavoured with marjoram, garlic and black pepper.

Home Slice:

When and Where: The Sebright Arms (E2), Mon 7pm-11pm, London Fields Primary School (nr. Broadway Market, E8), Sat 11am-5pm and Ridley Road Market Bar (E8), Sun 6pm-11pm.

What They Serve: Despite being made in the back of the van, you wouldn’t have tasted a better Pizza anywhere else. The base is amazingly crispy and they have an exciting range of toppings to try. Their franchise began with a home built mobile wood fired oven, and continues to delight your tastebuds. Dishes are seasonal and cooked with expertise. Nothing on their menu is a downer.

Yum Bun:

When and Where: London Fields Primary School (nr. Broadway Market, E8) every Saturday 10am-4pm, they also occasionally pop up at eat.st on King’s Boulevard (N1).

What They Serve: Soft steamed, hand made buns that are filled with a variety of complimenting ingredients like pork belly, cucumber and hoisin sauce. The bread is as soft and fluffy as a cloud.

The Dogfather:

When and Where: The cart is located on Northcross Road, East Dulwich, Saturdays from 11am.

What He Serves: He calls them ‘Haute Dogs’ since he uses 100% Kosher beef hot dogs and a scrumptious combination of sauces to make your dog Haute. The range is available in vegetarian hot dogs too. ‘The Mexican Elvis Dog’, ‘The Snoop Dog’ and ‘The Slum Dog’ are some of the classics you will find at this cart.

The Honest Carrot:

When and Where: Borough Market (SE1), Thurs 10am-5pm, Fri 10-6pm, Sat 8am-5pm, The Oval Farmers’ Market (SE11), Sat 10am-3pm, Alexandra Palace Farmers’ Market (N8), Sun 10am-3pm, Brockley Food Market (SE4), Sat 10am-2pm, Venn Street Market (SW4), Sat 10.30am-4pm – plus see their website for monthly pop ups.

What They Serve: Gluten-free yummies and all kinds of animal-friendly food, both vegetarian and vegan. Burgers, pies and roasts – all vegan. It’s a difficult task to choose one dish because all of them are perfect and attractively colourful, but if you have to choose, their London Roasts are a good choice – Delicious beetroot balls with potato, carrot, apple, parsnips and spices for a filling snack or healthy meal.

Keeping these wonderful locations in mind, go ahead and stuff your face!

June 18, 2014
Food Truths Decoded

Since childhood, a common statement, that is almost rhythmic in my head is having natural home made food, processed foods are not healthy. But isn’t it logical that natural foods must give us the feel good factor after every consumption? Then why is it that consuming certain such foods I feel just the opposite? I mean, we are all the same, but have you ever wondered why one cries while chopping onions, or why does the tongue burn when you eat a chilli? It’s time we find the truth behind these truths.

I. Onions – The Tear Catalyst

There is an age old folk tale in the Indian culture which says that the onion was blessed by a sage with the ability to make the one who kills it to cry. Well, that story can be used to give an interesting time for kids who wonder why, but the fact is far from that. Every time you cut the onion, it releases powerful sulphur compounds that make a move directly towards the eyes and nose. These are gaseous compounds that react with the moisture produced by your tear gland to form sulphuric acid. Sulphuric acid as we all know is one of the most powerful acids. As a result, the presence of this acid makes your eye burn and release tears in large quantity to wash the irritant away.

Ways to avoid the tears from falling

Washing, soaking or refrigerating the onions for a while before cutting it would slows down the reaction process

II. Why does chilli burn?

Capsaicinoids… no these are not some weird chemical from the lab!! These are essentially the primary compound present in chillies of all varieties. The more the amount of capsaicinoids, the spicier is the chilli. The burning sensation occurs when this compound comes in contact with the skin or the mucous membrane in the mouth or throat. When this happens, the pain receptors in these areas get activated and in turn, the brain receives a warning signal. To cool of the heat produced, the brain immediately activates the sweat glands which releases sweat so as to steam down the fire you feel in the affected areas.

Ways to avoid the burning sensation

The spicy factor in chillies is mainly stored in the seeds. De-seeding the chilli before use will ensure less burning sensation. One could also have cold milk or sugar to reduce the sensation

III. Why does asparagus make your pee smell?

Asparagus is one of the most exotic vegetables known to man and is packed with nutrients and antioxidants extremely beneficial for health. But many people try and avoid consumption of this vegetable because it tends to add an extremely undesirable smell to urine. This is due to a compound called asparagusic acid, which is just present in asparagus and is not found in any other related vegetables. It is believed that when we eat asparagus, this compound break down into many smaller compounds, each being a derivative of methane. Now, methane as we all know is smelly which is why when urine is passed, a strange smell is emitted.

Ways to avoid the embarrassment

There is absolutely no need to eel weird if the pee smells after eating asparagus. After all, the asparagus is a rich reservoir of folic acid, vitamin B, and roughage.

IV. Why does coffee wake you up?

Every time you have your cup of hot coffee or a glass of refreshing cold coffee, you pump into your system a magic ingredient called caffeine. The chemical effects of caffeine include inducing a biochemical change in the brain. This effect forces the brain to block the release of a chemical called adenosine that induces sleep. With the introduction of caffeine in the system, the receptors absorb it instead of adenosine. As a result, you feel awake and energized instead of sleepy.

Ways to avoid the after effects

Having coffee is like a necessary evil for many, especially die hard fans. It’s like a magic elixir that speeds up the body systems and one may unknowingly get too used to it. As such, there is no foolproof way to avoid the chemical transitions taking place in the brain every time you gulp down your coffee. The best you can do is to restrict the amount of coffee you drink. Remember, work is important, but so is sleep. Depriving the body of sleep, you only make it hard to function at its optimum level.

V. Why must tea not be steeped for long?

Like coffee, tea is one of the most commonly consumed beverages in the world. It is known to possess innumerable health benefit, if consumed properly. What do I mean when I say properly? Tea is prepared when the leaves are steeped in hot water. But, if the leaves are left in the hot water for too long, they start releasing tannins, which not only impart a bitter taste to the tea but are also responsible for causing digestive disorders.

Ways to avoid the after effects

Always add the tea leaves to a container having hot water. Avoid boiling the water after adding the leaves. Close the container and let the tea leaves steep in it for a few mins. Consume once the leaves release their colour.

VI. Drinking too much water can kill you

Yes it can. Surprised? The process is called water intoxication. It occurs when a person drinks too much water resulting in dilution of nutrients which in turn restricts its ability to perform the functions it is supposed to perform in the body. Too much water in the body causes an imbalance in the electrolyte levels and this has a direct effect on the sodium levels. Poor sodium balance causes a condition called hyponatremia which results in nausea, altered mental state, vomiting, weakness and convulsions. In severe cases, a person may suffer coma or even death due to swelling in the brain. Such occurrences are, however, rare. It is probably for this exact reason that athletes are advised to have energy drinks instead of water during various events

Ways to avoid the after effects

Well, it’s quite simple. As they say, too much of anything is bad. So have water, but within the limits. Ideally, 8 glasses of water is what is called ideal but it varies with person, occupation, food habits and season. For e.g. if you are a lover of salads and ensure you have a serving a day, you would probably just need 4-5 glasses of water to maintain a healthy electrolyte balance.

June 18, 2014
Wine Of The Dairy Industry- Yogurt
Yogurt is the wine of the dairy world. This is because, just as the wine is made from fermented grapes, yogurt is made by fermenting lactose, the milk sugar. The bacteria used to make yogurt is known as “ yogurt culture”. The yogurt is a creamy and smooth, internationally popular product. Nowadays, yogurt is consumed all over the world, both as a food as well as beverage, and sometimes as an ingredient in other dishes.

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

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

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

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

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

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

Basic yogurt recipe-

1. 4 cup milk

2. 1 cup plain, natural yogurt with active cultures

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

Some yogurt recipes-

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

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

Serve it additional fruits or syrup.

2. Greek yogurt chicken salad-

A. 1 large chicken breast, cooked and chopped

B. 1/2 cup plain Greek yogurt

C. Lemon juice

D. 1 celery stick, diced

E. 4 celery leaves, minced

F. 2 red onion, diced

G. 1/2 cup apples, chopped

H. Grapes, sliced in half

I. Walnuts chopped

J. Raisins

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

3. Yogurt cheesecakes –

A. 1 1/2 cup yogurt

B. 1/2 cup tofu

C. Salt

D. 1 1/2 tbsp vanilla extract

E. 5 tbsp flavored syrup, sweetener

F. 2 1/2 tbsp corn starch

G. 2 tbsp sugar

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

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

Now, serve it dressed with syrup and strawberries.
June 18, 2014