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Me and My Maggi

Who doesn’t know about Maggi? It has emerged as India’s Favourite Snack over the last two decades. People from all walks of life as well as all age levels enjoy this snack to their heart’s content. How many of us have pondered over how this product, which was so alien to the common Indian way of dining, has come to be so popular and loved by all of us? Here is a little historical perspective added to Maggi.

Maggi is an international brand of instant noodles and other cooking aids owned by the Swiss multinational food and beverage company, Nestlé. Nestlé India Limited (NIL) introduced Maggi “2 minutes” noodles in the Indian market in 1983. At first it was available in three flavours namely masala, Tomato and Chicken flavours. The venture was a big success due to the way the product was promoted and advertised.

The Background

The 1980s is a significant decade in India’s history as an independent nation. Under the Rajiv Gandhi Government some minor reforms were introduced which set off India’s economic growth. Now there was an attempt to move towards integration with the world economy and greater contact with other cultures. These reforms were a precursor to the liberalization process of the 1990s.

Initially, Maggi noodles was launched at a low price of Rs. 2.10. The company wanted to increase its profits. The most logical means to achieve the end of increasing demand was to create more visibility for the product through advertising. Maggi also used other marketing strategies such as distributing free samples, offering gifts against empty wrappers and offering complementary gifts for children with the purchase of a packet.

The main competitors of Maggi were homemade snacks whose preparation was time consuming, and snacks available outside which were considered to be unhygienic. The advertisements used to promote this product reiterated the fact that Maggi was (i) convenient to make, (ii) safe to consume and tasty and (iii) low priced.

Over time Maggi became a popular brand and gained acceptance in the Indian household as an easy to cook snack. It was also a favourite among children. Maggi then gradually reduced the quantity of noodles per unit/packet and increased the price. This helped the brand to make more profit on each unit.

What lead to the growth of MAGGI?

Essentially the following were the two main reasons for its increased visibility and acceptance in India.
1) The Spread of Television
When Maggi was being introduced in the Indian market, the television network was spreading fast and more and more people were beginning to own television sets as part of their material environment.

2) An ‘Indian’ Snack
Advertising of Maggi faced barriers from the social environment too. At first noodles in India were perceived as a very Chinese product. Indians were also not very open to try new food items and flavours. Maggi had to be projected as an Indian product with an essentially Indian taste. Hence, FSL developed tastemakers to cater to the Indian consumer. That led to the growth of our very own “Maggi Masala”. They localized an otherwise alien product.

Also, the competition from homemade snacks, street food and traditional past and noodles was quickly calculated. Maggi was positioned at a distance from all these products…as food item that was homemade but easy to cook and hygienic.
Initially, the company observed that as more and more women went to work, they had less time to cook for and spend time with their children. So, Food Specialties positioned the product as a convenience food product aimed at the target group of working women. However, they faced difficulties with their sales. After carrying out market researches and surveys they found out that children were the biggest consumers of Maggi noodles. Along with promoting Maggi as a brand, they also had to promote instant noodles as a concept.

How have the Advertisements helped?

Consider a 1980s commercial of Maggi in which a lot of children are playing cricket. One of them calls out to his mother and says that he is hungry. The mother says ‘Just two minutes!’. A song starts to play in the background and the mother confesses, ‘When children are hungry, it’s always Maggi!’. In 2005 Maggi launched Vegetable Atta Noodles with the tagline ‘Taste Bhi, Health Bhi’. In conjunction with this idea of health, the idea of a family and the relationships within it became important.

Maggi’s attempts to draw a bridge between relationships and consumptions for the sale of its products reached a peak with the ‘Me and Meri Maggi’ campaign that celebrated its 25 years in India. The tagline of this campaign was ‘Maggi ke haseen pal likh kar bhejiye, aur famous ho jaaiye!’(Write to us about your memorable moments with Maggi and become famous!).
As suggested by the tagline, the campaign required consumers to send the company memorable moments related to Maggi and the company would publish them or share it in public. What the promoters of Maggi were trying to do was to advertise it as a brand that was entwined with the relationships of people and also strengthened them. The stories were all real and hit an emotional chord with the consumers. Also, by showcasing the presence of Maggi over so many years in so many ‘moments’, the brand tried to reiterate its dominant and strong status as a brand in India in a subtle fashion.

The campaign involved advertisements in the press, radio, television, websites and online banners. The campaign was talked about everywhere. Over 30,000 people sent in their stories out of which 500 were shortlisted and appeared on Maggi packs. Three stories were turned into advertisements.

We can see how with the use of efficient strategy and good advertisement, this product has become so popular amongst the youth of India. We all love to eat Maggi but how many of us begin to think about how it came to be so popular and universally recognized?

June 15, 2014
Healthy and Tasty- The perfect combination
What is that one thing which everyone is complaining about these days? It is the Heat! Also, what is that one type of food that everyone loves to avoid? Of course it is Healthy food! So, what if we have combination of recipes that will help you beat the summer heat along with being low on calories and keeping you in good health?

The youngsters nowadays barely get any time from their school/college and extra-curricular activities and hardly do they pursue hobbies like cooking or baking anymore. Except for making Maggi I do not hear any of my friends attempting to try out a new dish. Cooking is a very creative and stress relieving hobby and it is also very satisfying. Personally I used to think that cooking is a very difficult task in which a hundred of spices have to be made use of. I used to look up recipes but never ended up following them. When I shifted to Delhi for my college, I had to learn to make a few dishes and those were the first rumblings of my new-found love for cooking.To avoid eating Aloo Parantha for breakfast and dinner every second day, I tried to make a few new dishes. I looked up easy to make recipes which were healthy and delicious.

In the kind of world we live in, our lives are totally rushed. A lot of us are dependent on eating out every single day. Eating out on a regular basis obviously has negative implications on one’s body along with permanently damaging it from inside. What some of us don’t understand is that we can have a healthy lavish and tasty meal at home and avoid dining out. So this way we don’t compromise on our taste or health.

So for people who want to have an extravagant feast at home, I present to you a three-course healthy meal which you will not be able to refuse.

What compromises a three-course meal?
- Soup
- Salad
- Main course
Spinach Soup Recipe

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

Ingredients:
• Olive oil: 2 tablespoons
• garlic cloves: 2
• Onion: 1 medium-sized, finely chopped
• Potato: 1/2 medium-sized, peeled and cubed
• Fat-free vegetable broth: 2 cups, should be low-sodium
• Small spinach: 1 bunch
• Fat-free milk
• Freshly ground black pepper: to taste
• Salt: to taste

Method:
1. The oil has to be heated in a saucepan. The ingredients like garlic cloves, chopped onion, and peeled and cubed potato have to be sautéed for 5 minutes in the pan.
2. The vegetable broth has to be added along with fat-free milk. It has to be brought to boil, covered and simmered for 10 minutes.
3. Half the spinach has to be stirred in, and repeat the process of covering and simmering it for 10 more minutes.
4. Allow it to cool slightly and then transfer the soup into a blender. It can be divided into two parts if need be.
5. Add remaining spinach and blend.
6. Keep blending until it is smooth.
7. Add salt and pepper according to personal taste and mix them well.
8. Serve hot.

Nutritive Value approximately for 1 Serving:-
Calories – 60 kcal, Fat -2.5 gm, Protein – 0.8 gm

Sweet Corn Salad Recipe

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 3

Ingredients:
• Boiled Sweet corn: about 3 cups,
• Chopped Spring onions: 1/3 cup,
• Chopped Capsicum: 1/3 cup,
• Chopped Tomato: 1/3 cup,
• Salt: to taste
• Freshly grounded black pepper powder: to taste

Method:
1. Mix the Sweet corn, chopped spring onions, chopped capsicum and tomato.
2. Sprinkle salt and black pepper on top of it.
3. Serve with a low fat dressing of your choice and sprinkle on top of it.- Optional

Nutritive Value for 1 Serving:-
Calories – 250 kcal, Protein – 2.10 gm, Fat -negligible

Sautéed Vegetables Recipe

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2

Ingredients:
• Diced Carrots: 2,
• Quartered Onion: 1 medium,
• Red bell pepper: 1 big, cut into 1 inch squares
• Cauliflower: 1/2 cup, cut finely
• Stalk celery: 1 cut 1/2 inch long
• Yellow squash: 1 cut to equal size as celery
• Salt: 2 tea spoons, add if needed
• Garlic-Ginger paste: 1-2 tsp
• Olive oil: 1 tsp

Method:
1. One tablespoon olive oil has to be heated in a non-stick pan over medium-high flame until the oil starts shimmering.
2. Add all the ingredients like the ginger-garlic paste, the vegetables, and salt to the pan and start stirring.
3. Keep stirring frequently until the ingredients are light brown in colour. Approximately the vegetables take 10-15 minutes to turn into their golden-brown colour.
4. While serving sprinkle with fresh herbs. Optional.

Nutritive Value per Serving:-
Calories – 120 kcal
Protein – 0.5 gm
Fat -2.5 gm

I also came across this refreshing drink which is sure to leave you satisfied. It is perfect for a hot summer day!

Coconut Bliss Recipe

Preparation time: 5 minutes
Serving: One glass

Ingredients:

• Honey: One teaspoon
• Lime juice: one teaspoon
• Ginger juice: ½ teaspoon
• Fresh Coconut water – one glass

Method:
1. Take one coconut and take the coconut water out.
2. Add the ingredients and mix well.
3. Add ice cubes if you want.

To serve, you can use the same coconut skin. It will add flavour and aesthetic beauty to your drink and if you want to serve it, the presentation will look attractive.
June 15, 2014
Dutch Delicacies

We generally do not find many Dutch restaurants in India. The food from the Netherlands is not as famous as Mexican, Italian or French food but has a spectacular flavor which makes your mouth water and fall in love with it. A foodie like me would never miss a chance to hog on to Dutch food. A lot of sea food and vegetables are consumed by the Dutch, simply because they are into fishing and farming. Bread is also consumed in a large by them. They are number one consumers of bread worldwide.

Dutch cuisine includes many vegetables and little meat; since the consumption of bread is high, breakfast and lunch generally include bread with a variety of toppings whereas the dinner included some meat and potatoes with lots of seasonal vegetables. The Dutch people prefer relatively high carbohydrates and fat in food, reflecting the dietary need of the labourers. They also consume many dairy products. Many holidays and special occasions are good time to cook special foods. In the course of the twentieth century this diet changed and became much more cosmopolitan, with most international cuisines being represented in the major cities.

HISTORY

Traditionally, the Dutch cuisine consisted of simple food such as bread and herring. Their poverty played a huge role in modifying their cuisines. They consumed foods that were filling yet cheap. In the 18th century people started eating potatoes which became their staple food by 1800. In the early 1800s, while the rich afford what they desired, the working population ate bread and potatoes. In some areas, pancakes, fish and other seafood were consumed along with fruits and vegetables and a little meat.

Since potatoes were grown on a large scale; they were eaten at almost every meal. Boiled and pealed for the main course during lunch and warmed and mashed for dinner. The leftovers were served for breakfast with salt, sometimes vinegar, but without gravy or any other fat. Generally, gravy was served during lunch or dinner. Since it was the food of the poor, it wasn’t very lavish but was filling and tasty. Its simplicity was its USP.

During the nineteenth century, whatever the people drank was more or less watery, which meant that they consumed poor quality beverages with a lot of water in it. In few areas hot chocolate was consumed but beer and Jenever were the most famous drinks in the country. For most of the century beer was drunk in the southern part. This beer was top-fermented and of terrible quality; not until the 1880s did German-style bottom-fermented pilsner enter the Dutch market. Jenever consumption early in the nineteenth century was twice that of the equivalent.

FOOD

BREAKFAST AND LUNCH

Breakfast and lunch are similar in Dutch Cuisine. Both consist of bread with a wide variety of cold cuts, cheeses and sweet toppings; such as Hagel slag, vlokken and muisjes. The Dutch are known for their dairy products and specially cheeses. Edam, Gouda, Leerdammer, Leyden, Limburger, Maaslander, Maasdam, Mimolette, Parrano, Roomano, Vlaskaas and Prima Donna are a number of cheeses that are consumed in this nation. Dutch bread tends to be very airy, as it is made from yeast dough. Additional seeds such as sunflower or pumpkin seeds often mixed with the dough for taste. A Frisian luxury version of white bread is suikerbrood, white bread with large lumps of sugar mixed with the dough.[4] Kerststol is a traditional Dutch Christmas bread made of bread dough with sugar, dried fruits, raisins and currants and lemon and orange zest, eaten sliced, spread with butter. The Dutch produce a wide variety of breads.

TEA TIME

Dutch people invite friends over for koffietijd (coffee time), which consists of coffee and cake or a biscuit, served between 10 and 11 a. m. (before lunch) and/or between 7 and 8 p. m. (after dinner). The Dutch drink coffee and tea throughout the day, often served with a single biscuit. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee. It has been suggested that the reasons for this can be found in the Protestant mentality and upbringing in the northern Netherlands.Café au lait is also very common. It is called koffie verkeerd (literally “wrong coffee”) and consists of equal parts black coffee and hot milk. The Dutch drink tea without milk and the tea is quite a lot weaker than the typical English types of tea which are taken with milk. Other hot drinks used to include warm lemonade, called kwast (hot water with lemon juice), and anijsmelk (hot milk with aniseed).

DINNER

You will not find many vegetarians over there and thus consumption of meat is common. Dinner is generally served early that starts around or even before 6 o’clock in the evening. The Dutch dinner consists of one simple course: potatoes, meat and vegetables. Traditionally potatoes with a large portion of vegetables and a small portion of meat with gravy, or a potato and vegetable stew are served. A typical traditional Dutch dinner would include stamppot (Dutch mashed potato mixed with other mashed vegetables) and pea soup.. Vegetable stews served as side dishes are for example rodekool met appeltjes (red cabbage with apples), or rode bieten (beetroot). Regular spices used in stews of this kind may be bay leaves, juniper berries, cloves, and vinegar, although strong spices are generally used sparingly. Stews are often served with pickles, including augurken (gherkins) or cocktail onions (zilveruitjes). The Dutch food is rarely hot or spicy. They prefer eating boiled food over fried ones.

SPECIAL FOODS

Cooking special food during special occasions is not something that only the Dutch follow. A variety of food is cooked at different occasions. The birth of a child is an occasion for serving beschuit met muisjes (Dutch rusk covered with sugared aniseed).

The Dutch celebrate a festival of Sinterklaas is held on 5 December. On this occasion, the Dutch drink hot chocolate milk and eat spice cookies, like speculaas.

Christmas dinner is also a family occasion where roast pork, game or other luxury meat may be served. An alternative typical Dutch tradition for Christmas meals is ‘gourmet’, when people sit together around a gourmet-set (small table top cooking stove with miniature frying pans) and use their own small frying pans to cook different types of meats, fish prawns/shrimps and finely chopped vegetables accompanied by salads, fruits and sauces.

A famous Dutch sweet is zoute drop, (lit. “salty liquorice”) and other liquorice sweets. These sweets are small, black and look much like gums. The four types of drop are soft sweet, soft salt, hard sweet and hard salt drop. It is said that Dutch settlers introduced the cookie to North America. In fact, even the word ‘cookie’ comes from the Dutch ‘koekje’.

June 15, 2014
Wicca: The Mysterious Religion

Wicca, even though treated as a religion, can also be termed as a school of thought or philosophy. A nature-based religion Wicca was brought into the limelight by retired British civil servant Gerald Gardner around 1950s. Wicca is the infamous witchcraft practice and the female followers of the beliefs of this religion call themselves as witch, but basically they are regarded as neo-pagans.

Wicca is a religion shrouded in mystery with no central authority or figure defining it. It is diverse in nature with various traditions, each having its own structural organization and level of centralization. The religion is quite controversial as well with the unknown facts of what actually constitutes Wicca. Being typically duotheistic, Wiccans celebration follows eight seasonally based festivals known as Sabbats.

Wicca often involves ritual practice of magic which is the core of discussion in this article.

The Use of Magic in Wicca

Wicca is regarded as the mysterious religion majorly for the use of magic in it. The magic is widely regarded as black magic or a manipulative force exercised through the practice of witchcraft or sorcery. Wiccans majorly believe in the definition of magic given by magician Aleister Crowley who says that “magic is the science and art of causing change to occur in conformity with will”. Wiccans firmly believe magic to be a law of nature, and regrets that it is being misunderstood by the society by large and the contemporary science as something supernatural and is often being feared of. They believe that magic is the simple way to use the five senses with concentrated and pure soul in order to achieve surprising result. For example, if you are feeling depressed wiccans would suggest to light some scented candles in a dark room and resign from the outer world to look within. In this way a person would come close in contact with his/her five senses to eventually reach a state of relaxation. Or else they could also suggest on to welcome any spirit in order to get out from the depressed state.

Wiccan ritual practices are often staged in a sacred circle involving cast of various spells like dragon spell, moon spell, and nature spell, actually intending to bring changes in the physical world.

Dichotomy of White-Black Magic

Ancient Wiccans such as Alex Sanders, Sybil Leek and Doreen Valiente preferred to call their practice as white magic, might be in order to refer their work as serene and in the hope of recognition in the world; since their work was widely considered as something ominous and termed as black magic, purposed only to bring forth evil. Though in their words they say black magic is completely different from their kind of work and is related to pure evil and Satanism. Some modern Wiccans have however stopped using the white-black magic dichotomy arguing the skeptical theory that the color black should not be essentially attached with evil.

Days and Dates of Celebration

The magic used in Wicca ranges from the “low” or “folk” magic to a more complex rites and rituals influenced by ceremonial magic of Western Hermetic Tradition.

Apart from being performed rites in a sacred circle, the Wiccans celebration of Sabbats include fix days and dates for the celebration. Often these are carried out in the nights of full moon.

And in some cases during new moon known as an Esbat.

The Magical Tools in Wicca

The casting of spells involves the invocation of Guardians of the cardinal points along with the respective natural elements: earth, fire, water, and air. These rites often include a special set of magical tools such as a knife, known as athame; a wand, a pentacle, and a chalice. Other tools include the infamous and usually portrayed broomstick known as a besom, a cauldron, candles, incense sticks and a carved blade known as boline.

Sacred Attires Worn in Wicca

One of the aspects of Wicca includes working or performing the rites nude, something which is typical in Gardnerian and Alexandrian school of Wicca, known as skyclad. The practice is apparently being derived from a line in Aradia, Charles Leland’s supposed record of Italian witchcraft.

Other traditions involve attires like robes with cords tied around the waist worn while performing the rites.

Sex Magic

Another theme which makes Wicca a controversial and mysterious religion is the theme of Sex Magic. In certain traditions of Wicca ritualized Sex Magic is performed and is often termed as the Great Rite. In this a High Priest and a High Priestess invoke the God and the Goddesses to be seen before them performing the sexual intercourse. Wiccans believe that the energy that is being involved during the intercourse is completely pure and is powerful. The energy is thus believed to raise the power bar of the spell work making the spell more effective. In this rite the athame is used to symbolize the male organ while a chalice is used to symbolize the female womb.

Therefore it can be concluded that the use of magic in Wicca is like any other ritual and is nothing extraordinary. The Wiccan religion itself is as pious as any other religion. Like every religion has its own way of performance and execution Wicca too follows its own practices. Even though it is not a recognized religion yet but there are many groups such as Coven Celeste and The Aquarian Tabernacle Church in Canada has successfully campaigned against the British Columbian government which confined them to practice their religion. In India, Ipsita Roy Chakraverti is the sole Wiccan priestess who came out to call herself as a witch after the completion of her studies on Wicca without any apprehension. Even though this was opposed by the late Bengal CPM leader Jyoti Basu, Ipsita Roy Chakraverty has achieved a greater level of applause while administrating Wiccan ways of healing in the remote villages, and also in major cities like Kolkata in India.

June 15, 2014
All About Flax Seeds

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

(more…)

June 15, 2014
Love For Salads

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

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

Leafy vegetables are generally served with dressings, as well as with garnishes, and sometimes with meat, pasta, cheese, eggs, fish or whole grains.
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June 15, 2014
Street Food Made Easy Part-2

Okay, for those of you who have read the previous edition to this article, I am not going to bother with an explanation regarding what street food is, how it tastes, what are its benefits and the like. However, for those who are reading about street food for the first time, this article will surely prove to be a pleasant surprise. And dare I say both for the tummy and the mind!

Street food can be of various types. It can include heavy or light food items as per your hunger pangs. Well, in this article, I would like to satisfy those among you who prefer the former category.

Often while returning from work or from school or from college, you find your stomach rumbling. Really loudly! Well, what to do? You know that having food from the street is not really the safest bet for your health. But what is the alternative then? It is really simple actually. Just make those street food items which you have been craving for God know how many days at your own home! Follow the recipes given below to get the most satisfying and sumptuous results with the utmost amount of ease on your part. I assure you that you will not be disappointed in the least. Simply read on to find out more!

(1) Dahi Papdi Chaat:

Dahi Papdi Chaat is a very popular north Indian (Maharashtrian) street food item. Chaat essentially means a Hindi word which literally means ‘to lick’. It is now used to describe a whole range of savoury snacks and fast food items across Indian and in some places abroad as well. Papdi refers to the special crisp fried dough wafers which are made in a special way by using refined white flour and oil (mustard usually) as the main ingredients.

Ingredients:

•Crisp Papdis: 24.
•Whisked Yoghurt: 1 ½ cups.
•Salt: According to taste.
•Sugar: 1 tbsp.
•Boiled and Chopped Potatoes: 2 medium sized.
•Blanched Sprouted Green Gram: ½ cup.
•Red Chilli-Garlic Chutney: ¼ cup.
•Green Chutney: ½ cup.
•Sweet Tamarind Chutney: ¼ cup.
•Roasted Cumin Powder: 1 tsp.
•Chaat Masala: ½ tsp.
•Red Chilli Powder: ½ tsp.
•Fresh Coriander Leaves: According to use.
•Sev: As required.
•Peeled Pomegranate (Anar): 2 tbsp.

Preparation:

•Add salt and sugar to the yogurt and whisk further till it has arrived at a smooth consistency. Keep the mixture in the refrigerator till use. In the meantime, arrange the Papdis on a medium-sized plate.
•Place some of the chopped potatoes over each Papdi. Over that, put some boiled sprouted moong. Drizzle a little Red Chilli-Garlic Chutney, Green Chutney and Sweet Tamarind Chutney over those.
•Sprinkle cumin powder, chaat masala, a little red chilli powder and salt. Top it all up with the chilled yogurt mixture.
•Drizzle some more of the Sweet Tamarind Chutney and the Red Chilli-Garlic Chutney. Then add the coriander leaves, Sev and the pomegranate pearls on top at the end.
•Serve immediately.

Preparation Time: 15-20 minutes.

Serves 4.

(2) Pav Bhaji:

Pav Bhaji is an exceedingly popular Maharashtrian street food item that traditionally originated in the Mumbai cuisine. While the Bhaji part of the dish is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls). Pav Bhaji is native to Mumbai and has now become popular in almost all the metropolitan areas in India especially in those of central and western Indian states such as Gujarat and Karnataka.

Ingredients:

•Turmeric Powder: ¼ tsp.
•Pav Bhaji Masala Powder: 1 ½ tbsp.
•Ginger Garlic Paste: 1 ½ tbsp.
•Finely Chopped Tomatoes: 3 medium sized.
•Tomato Sauce (Optional): 4 tbsp.
•Lemon Juice (Optional): 1-2 tsp.
•Finely Chopped Onion for Garnishing (Optional): 1 small sized.
•Coriander Leaves for Garnishing: According to requirement.
•Butter/Oil for Bhaji: 1 tbsp.
•Additional Butter for Pav: According to requirement.
•Pav (Buns): 6 to 8.

Preparation:

•Add the butter or oil in a pan and heat it up. Add the chopped onions and fry till they turn translucent. Then, add the ginger garlic paste and fry till it gets fragrant.
•Add the chopped tomatoes, the turmeric powder and then sprinkle salt. Continue to fry till the tomatoes turn soft and mushy.
•Add the chilli powder, extra salt and Pav Bhaji Masala powder. Mix well and fry for another 2 minutes.
•Pour water so that it is just enough to cover the vegetables.
•Add the coriander leaves. Mix well and mash the curry if you desire a smooth Bhaji.
•Cook till the consistency of the gravy becomes thick.
•Slit the Pav buns horizontally leaving one edge intact.
•Heat the butter on a pan. Open the buns and toast it for a minute or two. If you like to make it spicier, sprinkle some Pav Bhaji Masala Powder on the inner side.
•Garnish with onions and serve either hot or warm.

Preparation Time: 25-30 minutes.

Serves 3-4.

So, there you are. I am sure that you must be salivating by now if you have read through the recipes and seen the pictures. Especially if you are on an empty stomach! Well, then. Why the wait up? Go to the kitchen and start cooking. Nobody is going to stop you from devouring these delicious food items once you are done!

Happy snacking folks!

June 15, 2014
Rajasthan: The land of culture and heritage.

When the native tribes of Rajasthan sing “Padharo Mhare Des”, the guests feel honoured to be welcomed to the land known for its chivalry and etiquette and more than that, for its hospitality. From the time of the Maharajas, guests were held in high respect and even the enemies were treated with humbleness. What better greeting could a visitor want to hear that the enthralling tune of ‘Padharo Mhare Des”!

They call it the “land of royal Rajputs”! But is it just that? I believe not. There is so much more about this land of astonishing colours and elements where every facet is designed so very uniquely. Echoes of the history can be heard in its exquisite forts, monuments and palaces that are designed with absolute architectural splendour. All the festivals in the state are celebrated with great vibrancy and grandeur that showcase folk dances and songs about tragedy, romance and courage of the great kings. The state boasts of it brilliant art and paintings that take your heart at once. The state is extremely popular for its rich culture and tradition. It’s the land of romantic forts and magnificent palaces, where resonate in the air, the tales of valour and sacrifice. It’s the state I have always been in love it. Whether it’s travelling during a desert safari or visiting a holy temple, Rajasthan is the perfect tourist destination for everyone.

Pushkar

The Pushkar Lake

The legends say that Lord Bhrahma dropped a Lotus flower to Earth and Pushkar floated to surface. It is a small Hindu pilgrimage town with one of the world’s only Bhrahma temples. A mystic lake lies in the centre of the town that is aligned by rows of Ghats. The sky is usually dull grey and hundreds of temples and domes sit under it. You may find a lot of hippies and backpackers in Pushkar all through the year. People come here to get in touch with their spiritual self or just to enjoy the peace and calmness that persist in the environment here. The town really comes alive during the Pushkar Mela in November during which the main attraction is the Camel Fair. It is fascinating to see a tradition as old as hundreds of years still continuing in today’s world.

Jodhpur

Umaid Palace

Walk through the galleries of the Umaid Bhavan in Jodhpur and you will know what it is to stand in one of the largest forts of the world. Jodhpur is popularly known as the “Sun City”. The skyline of the city is dominated by the view of the eccentric Mehrangarh fort. The magnificent Umaid Bhawan Palace, the graceful cenotaph of Jaswant Thada and the beautiful Madore Garden are the pride of Rajasthan.

Jaisalmer

The Jaisalmer fort

Jaisalmer is a city that seems to have come out right from an Arabian Nights fable. A city that rises magically from the sand dunes of the state. The majestic Jaisalmer fort is perched high on a pedestal that overlooks the city. When you enter the fort, it looks alive and spellbinding. Consisting of 5 temples, various temples, and some amazingly exquisite mansions, a stroll through the huge fort will charm you beyond imagination.

Udaipur

The Lake Palace

Udaipur. One of the most beautiful cities in the world. The beauty of the city will leave you awestruck. It is an enchanting place with huge havelis, intricate palaces which overlook glistening lakes and when the sun rays hit the waters which reflect it toward the forts, the beauty of the city grows manifold. The way Udaipur has been constructed is exquisite as the architecture portrays both the Rajput and the Mughal lineage. Also, the narrow lanes of the old Udaipur city are worth exploring. The city is often referred to as the “Venice of the East”. The Jag Mandir, the Palace Museum, the Sahelio ki Bari stand as witness to the hoary past of the city. Take a boat ride in the Pichola Lake, and it would become an experience of a lifetime.

Jaipur

Hawa Mahal

Let’s come to the capital now. Jaipur. The city closest to my heart! It’s huge, it’s loud, it’s crowded and it’s full of vigour. Jaipur is part of the Golden Triangle tourist circuit in India and lures tourists from all round the globe. A visit to the city will make you experience the glory of the monarchy that once ruled the city. The city has some of the most amazing heritage hotels that have been converted to 5 Star hotels from old havelis, giving the visitors a grand feel during their stay. Visit the Hawa Mahal, Jal Mahal and Jaigrah fort, all of which are designed to showcase tremendous technological capabilities even the olden days. The Bapu Bazar is the main market place and one may experience the best of shopping here. The beautiful lehengas, bandhini, ethnic clothes, handicrafts, mojris will all make you come back with hands full of shopping bags.

Rajasthan therefore, is not only the “land of the Rajputs”, it is the land of sand dunes, the land of heritage, the land of culture, the land of camel safaris, the land of wildlife, the land where the Maharajas fought bravely to protect it from the Mughal rule, the land where valour and courage runs in the blood of its people. A land of colours. A land of festivities.

It is the land where even today, guests are treated as Gods. A land where ATHITHI DEVO BHAVA is not just preached, but practised too!

June 15, 2014
Mangoes: Shout out to all the Mango Maniacs
Summer is at full stretch and the scorching heat and frequent power cuts don’t make it easy to fancy this season. There are still stuffs that we do root for throughout the year. Yes! I’m talking about long vacations, hometown visits or vacationing in the hill stations! But for all the “Foodaholics”, out there awaits the king of all fruits. Yes! MANGOES!! Though age is no category for a mango maniac, still I believe that kids are best examples of the same as to them apart from joining exciting summer camps or watching TV for endless hours, mangoes do hold a special place. Have to admit watching kids eat mangoes with pulp all over hands is an off-putting yet adorable sight. They are ones who won’t count calories but would feast upon them and contest with their siblings of who had the most like a true Mango maniac! As a kid when we used to head for our hometown, the sight of mango laden trees and lots of them used to get us frantic! Even in the cities at that time the quality of mangoes available in the market used to be fine and more feasible for the “Feast contests”. Nowadays, we find it difficult to make a difference between which one is naturally and which are artificially ripened mangoes as both of them look almost alike. Well, to be honest artificially ripened looks more alluring. There are many features that set them apart like artificially ripened ones will have distinct patches of green color and their taste gives slight burning sensation in the mouth. It is said that to get the taste of natural mango one should wait for the season to set in like after April. Now to list up all the mouth watering delicacies made from mangoes, though note that this wouldn’t include any sophisticated recipes but more like a list of the best homemade “Beat the heat” and other refreshments from mango. Just to be sure Do Google the recipes for them!
1. AAM PANNA!
Refreshing drink made from raw mangoes, Aam panna is made by taking the pulp out of boiled raw mangoes and then mixing the pulp with water adding sugar or jaggery. Of course not forget, Ice! Having a chilled glass of Aam panna after an exhausting day in office or playing all day in the scorching heat surely refreshes the senses.
1. AAMRAS!
Aamras is nothing but mango puree flavored with cardamom and saffron. This refreshment goes well with Puris, Paranthas or can relished solo. Sweetened naturally doesn’t have added sugars and one can enjoy this with limited calorie intake.
1. MANGO SMOOTHIE!
Delicious summer drink prepared by blending mango pulp with almost equal amount of water and lime juice (as per preference). Sugar or sugarcane juice can be added to sweeten it more.Smoothie should be served chilled.
1. KHATTI MEETHI CHUTNEY!
As it is not so much popular than the above refreshments, so I don’t know what its market name is. Regardless in our household it has been given that name.So, it’s basically prepared by frying raw mango pieces with mustard and cumin seeds. The fried mango pieces are the poured into hot sugar or jaggery syrup and cooked for few minutes.This mouth watering chutney tastes tangy-sweet and goes well with the meals or can be enjoyed as it is.
1. MANGO MOUSSE!
One of the favorite deserts ever! Mango mousse is a light and creamy sweet dish prepared by both using egg or egg less. Prepared by blending the mango pulp with honey and cream and refrigerated for 30 minutes or so. This can be served with your favorite toppings like blueberry, tooti fruity e.t.c. In the egg version while blending, egg whites pre- cooked in caramel is added.
1. MANGO UPSIDE-DOWN CAKE!
Fan of baking? If not too, this flavorsome cake is worth every bite. Prepared like any other cake with a twisted layer of mangoes at the bottom. Top the cake with whipped cream and there you have a perfect piece of delight. Okay, so the point made Mangoes are “Kings of Fruit”. Apart of being awesomely delicious let’s see if they carry more value.

SKIN

Having acne problems? Boil a raw mango, take the juice and apply as an acne remover. Mangoes are believe it or not great cleansers and exfoliate your skin too. Add wheat flour to mango pulp and apply this mixture to clean pores in the skin from deep within. For exfoliation purpose blend peeled mango with milk and crushed cashews or oat. People with sensitive skin can use mango-milk pack for refreshing their skin without worrying about reactions. Mangoes are also known to remove blemishes and enhance the skin color because of the presence of vitamin A, C and Beta carotene.

HEALTH

4000 Years and older this fruit contains abundant levels of anti-oxidants which is said to beneficial for preventing diseases like cancer, leukemia e.t.c. It helps improving the eyesight due to presence of vitamin A. Additionally, the presence of fiber and Vitamin C helps in bringing down cholesterol and it increases metabolism.Mangoes are said to be rich in folic acid which helps in improving fertility. So, a Mango maniac yet? There is around a month more for the mango season to get over, make sure you grab a bite of delectable must haves from safe to say now an “All rounder” fruit!
June 15, 2014
Gobi Manchurian Recipe

Gobi Manchurian is a Indochinese item which is made out of fried cauliflower and this dish is popular all over India.We can find it in all the restaurants and occupies a respective place in the menu card. This Chinese dish became in India because it had a adaptive taste that is suited for many of the Indians.It is believed that the origination of this dish has came through a small Chinese community in that lived in Kolkata for a century. We can find two varieties of this dish, one is dry and the other is gravy.Both of these varieties can be prepared by using cauliflower, corn flour, maida flour, spring onion, capsicum, soy sauce, minced garlic, ground pepper, etc.generally spring onion is used for garnish purpose.It has mild spicy to hot taste this can be varied depending on one’s requirements.

This popular Indo Chinese recipe is very delicious and tasty.This can be prepared by using florets of cauliflower known as Gobi. This will be more delicious when we make a serve with steamed rice, rotis, naans, plain noodles.We can make dry and gravy version of this Gobi Manchurian by following some steps.

Gobi Manchurian recipe

Ingredients:

For making sauce:

1) Take a bunch of finely chopped spring onions approximately half the cup

2) Take two table spoons of finely chopped ginger

3) Take two table spoons of finely chopped garlic

4) Take half the table spoon of chopped celery

5) Take 1/4 or half table spoon of black pepper powder

6) Take one to two finely chopped green chillies

7) Take one table spoon of soy sauce

8) Take two to three table spoons of oil

9) Take one and half cup of fresh water

10) Take salt that is suitable for taste

For making batter:

1) Take medium sized Gobi or Cauliflower

2) Take one cup of maida or all purpose flour

3) Take three table spoon of corn flour

4) Take one table spoon of minced ginger garlic paste

5) Take one table spoon of soy sauce

6) Take half table spoon of black pepper powder

7) Take 3/4 cup of veg stock

8) Take oil that is required for making a deep fry

9) salt required amount

Ingredients required for making Gobi Manchurian

Preparation of Florets:

Gobi Manchurian which is one of the best starters that one can have in any party, occasion.Most of the people like this item and no one likes to ignore it.As there are two varieties of this type most of the people like to have dry item rather than gravy one as dry item is convenient to have as a snack item before dinner. The preparation of dry Gobi Manchurian involves two parts 1) making of florets, 2) make spicy saute.

Step 1:

At first take a fresh cauliflower and wash it thoroughly to see that it is dust free, care should be taken that the florets should not get damaged.Take a bowl of water and add salt, cauliflower florets to it,allow it to boil in salted water for three to four minutes on a medium flame.After boiling, excess water is drained and spread these cauliflower florets on a tissue paper.

Boiling the florets in salt water

Step 2:

Take a bowl and mix maida,corn flour,ginger paste,garlic paste,water and salt to form a batter.Care should be taken that this batter is not so thick or thin.Make sure that this batter must have thickness similar to dosa batter.Now add all the florets to this batter and mix them well.For better taste of this Manchurian batter must be evenly mixed to these florets.

Batter preparation for making gobi Manchurian recipe

Step 3:

At first take a pan and add oil to it that is required for deep fry of these florets.Heat the oil on a medium flame and slowly add the florets to it that are mixed with batter.Fry these florets on a medium flame and care should be taken that they should not turn the oil may not spill.Frying process is done till their color changes to brown.After they are fried transfer these fried florets to a plate.

Deep frying of florets in oil

Preparation of saute:

Step 1:

Take a deep pan or kadai and add two table spoons of oil.Heat it on a medium flame and add ginger paste, garlic paste, finely chopped green chillies, chopped capsicum, finely chopped onion to it and saute them well on a high flame for about three to four minutes.

Gobi-Manchurian-saute making process

step 2:

To the mixture add soy sauce,tomato ketchup, chilli sauce and salt that is required for taste,now saute this mixture well until all the ingredients are well mixed.It must be stirred continuously for about one minute and add deep fried florets to this mixture.

Adding florets to the sauce mixtures and saute it

step 3:

Add deep fried florets to the pan and continuously toss the pan so that all the ingredients are well attached to each of the florets.This process of mixing must be continued for about two to three minutes on a high flame. Care should be taken while tossing the items on pan as spilling may happen.That’s it very tasty and spicy hot Gobi Manchurian is ready, take it to a serving place and enjoy the Indo Chinese recipe.

Serve the Gobi Manchurian in a plate

June 15, 2014