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The Dairy Industry-Not so White!

The Indian Dairy Industry is the fastest growing milk and milk product industry in the world. India is the leading producer of dairy products in the world. India with 134mn cows and 125mn buffaloes has the largest population of cattle in the world. More than fifty percent of the buffaloes and twenty percent of the cattle in the world are found in India.

Dairy products are a major source of cheap and nutritious food to millions of people in India and the only acceptable source of animal protein for large vegetarian segment of Indian population, particularly among the landless, small and marginal farmers and women. The major boom for dairy industry was during 1971-1996 when the “Operation Flood” was organized by the Indian Government. An integrated cooperative dairy development programme was implemented in three phases. The National Dairy Development Board was designated by the Government of India as the implementing agency. The major objective was to provide an assured market round the year to the rural milk producers and to establish linkage between rural milk production and urban market through modern technology and professional management. Milk production grew from 21 million tons in 1970 to nearly 69 million tons in 1996 – more than threefold, at the compound growth rate of 4.5 per cent.

The Ugly Side

In spite of the employment opportunities and massive boom to the economy The Dairy Industry has several critics for the way in which the cattle are handled. To meet the growing demand for milk, farmers impregnate cows repeatedly. Male calves are either sent to be killed or left on the roads to fend for themselves by rummaging in garbage cans. Many farmers cannot afford to feed their cows, and so they leave the animals on the road and only take them in for milking. Once a cow is deemed no longer useful, she is either sent to an illegal abattoir or abandoned in the city to starve. Calves are taken away from their mothers and often sold as veal calves after spending months chained unable to walk, stretch their legs, or even turn around. The adults are also forced to endure months, even years of needless suffering and cruelty.The stress caused by poor conditions on factory farms leads to lameness, disease, and reproductive problems, rendering them virtually useless at just 4-5 years old while their natural life span is 20-25 years. Cows are beaten into submission and artificially inseminated so that they will keep producing milk. Although this practice should be performed by trained professionals, most cows are repeatedly inseminated by “barefoot healers” who ignore the most basic hygienic standards and use equipment that has not been sterilized, exposing cows to infections and diseases.

Most of a cow’s day is spent confined to a narrow, filthy stall. Cows are injected with Oxytocin, an illegal drug that causes them to produce unnaturally large quantities of milk and suffer severe stomach cramps as though they were in labour. Cows are impregnated repeatedly. They grieve for every calf they deliver who is ripped away a few days after birth.

A global problem

Cruelty in Diary Industry is not restricted to only India. It is a very global problem and there have been several cries to stop this cruelty and save these cattle. The major producers of milk and milk products such as Australia, New Zealand among others are criticized heavily for the way the milk products are made and the unfair treatment meted out to the cattle. Australia has been particularly targeted by Cattle Welfare Associations for the manner in which they treat these cattle. The calves are separated from the mom within 24 hours of their birth and transported long distances for butchering. The Australian Media has been very critical and have highlighted some of these issues extensively. The government has taken note and the dairy farming standards have improved over the past few years.

Possible Solutions

Milk in general is a rich source of proteins and is a very good supplement for humans. It is also a fact that cows produce more milk than what is necessary for its calves the main reason why our ancestors started milking cows. But the practice which was once considered to be good for both cows and man has now become a pain for these innocent animals. Cows have been worshipped in India for a long time, but the steady decline in cattle population is due to uncivilized and brutal treatment meted out to these creatures. The possible solution to this would be to milk cows in an organic way and use only what they give us naturally and avoid techniques like artificial insemination. This can only be achieved if we reduce the consumption of milk and milk related products. There are several other supplements for these products which can be obtained with less harm to other living organisms. The whole situation can be improved by educating the farmers about better practices which can be achieved by sensible media coverage. Everything is a part of cycle of life and all practices has been in existence for a very long time, but this unnatural cruelty towards animals is very shameful and disrupts the very meaning of being human.

June 13, 2014
Potato chips
A potato chip is nothing but thin slices of potatoes which are dried in the sun and then fried in hot oil to become nice, crispy and a ready to eat snack. For health conscious people these slices of potatoes are baked rather than fried in oil. Earlier potato chips were available in only one flavour that was salted but with time, changes occurred both in production technologies and taste of the consumer. Today different flavours of chips are available from classic salted to tangy tomato to cream and onion etc. Potato chips are a food item which is consumed by both children and adults and has a market which covers almost the entire world. In the west, chips became a common snack both in households and in the food market. Studies states that in 2005 total revenues gained from the sale of potato chips alone accounted to almost US$16.49 billion.

There is a popular tale which talks about the birth of potato chips into this world. According to the tale it was on August 24 1853 in Saratoga Springs New York where an event took place. The credit for the introduction of this food item is given to George Crum who was a half black half Native American who was a cook by profession and worked in his own lake side restaurant called the Moonlake house. A customer had entered the restaurant but was not happy with the dishes in the menu card. So in order to appease the unhappy customer, Crum decide to try something new. He cut the potatoes into very thin slices and then fried them till they became nice and crispy. He then seasoned them with salt and gave it to the customer. The customer was very happy with the new dish and that’s how potato chips were introduced. The name given to these chips by the locals was Saratoga chips which remained till the mid 20^th century. In 1973 St. Regis Paper Company which is responsible for the packaging of these chips revealed that the story was true and that Crum was a cook who by 1850 owned his own restaurant and the customer who had come that day was Cornelius Vanderbilt who was a local. With years going by chips became so famous that it began to spread in the neighboring regions as well. It was no longer a dish listed in the menu cards but had come out of restaurants to become products of mass production for home consumption. The Dalton which is an Ohio based chips producing company is considered to be the oldest in the United States, established in 1910. Chips soon became popular and in demand among the masses. Many industries which produced chips allowed their workers to take back home a small quantity of the produce. This was done both as a publicity stunt and secondly it helped to ensure employee satisfaction. Chips were sold in markets in tin cans earlier but the problem with this system was that the chips lying in the base used to become stale and crumbled. Later specially designed colorful plastic bags were introduced which were filled with nitrogen gas before sealing the ends which not only helped in increasing its shelf life but also helped the chips to remains nice and crispy and in shape avoiding crumbling.

Back in India, other than the potato chips we also have the banana chip which is a very important component of the south Indian cuisine. The basic technique of preparation remains the same where ripe bananas are sliced into thin pieces, dried in the sun and then fried in oil. These chips can be sugar or jagery coated or can be spicy or salted depending upon the taste preference of the consumers. Usually prepared in the Indian state of Kerala, these can be used either as a snack or with proper meals.

The best part about these chips, may it be potato or banana, is that they can be prepared at home and the technique for both the types is almost the same. In order to prepare potato chips at home the directions are given below.

Directions:
- First slice the potatoes finely.
- Place the slices in cold water which is salted and boil it. When the chips have boiled well, drain the water and transfer the contents into another bowl.
- Now add oil to the chips and mix well. After this add spices and any other extra ingredient like herbs, cheese etc and finally add salt. Remember whatever you add mix well so that every single chip is covered evenly.
- Spread the chips on the baking platter and put them in a hot 200c oven and let them bake for about 20mins.
- Shake or stir in between thought not compulsory.
- Keep a check on the chips in order to avoid overcooking. The chips when done look light brown in colour and are crispy and crunchy when eaten.
- After 20mins take out the chips and they are ready to be served.
Homemade potato chips can be enjoyed along with different items like eggs, meat or a cheese dip and can be also eaten on their own.

Since potato chips come under the category of fried food, they pose serious health concerns for the public. A recent study reveals that potato chips are the biggest contributors to weight gain and the high starch content in potatoes chips is the main reason behind tooth decay. Other related health issues are high blood pressure caused by the high sodium content which is found in the salt used during the preparation of these chips.

However due to all such concerns many companies invested in research and development in order to produce chips which provide the same or more level of satisfaction but the pose less risk than before.
June 13, 2014
The Indian Dhabas

In simple terms Dhabas is the title given to roadside restaurants in India. These restaurants are found in highways and other remote regions. The main idea for the opening of these restaurants was to feed travelers and truckers who travel from one region to another to transport goods. In olden days Dhabas were a source of refreshment as they provided a home like ambience combined with tasty food and drinks. It became a spot where social relations were established as most of the consumers were truckers who spoke and discussed about their daily routine and life with each other.The concept of the ‘dhaba’ is not new. Infact, this trend of feeding the travellers enroute has been there for a very long time. It is said, that back in the times, in a village, there was a family who believed in sharing their meals with people around them. They would always prepare extra food and feed this to the passerby’s and the travellers passing through their village. This offered respite to the hungry and tired travellers and many a times, they would offer money as a token of their appreciation. It is from here that the idea spread and grew to the vast scale it is in today.

Open 24 hours a day, Dhabas are small structures usually run by a family or a group of men who work together putting in their knowledge of species and masalas and creating mouthwatering dishes which help the consumers who come there with a hope to kill their hunger. Since the investment put into the working of this center is low, the prices they charge are also reasonable. The best part about a dhaba is that there is no rules and regulation out here. Moreover there is no distinction shown between high class people and low class people. Everybody is welcome to dine here and so it’s not surprising to find people from different sections of the society together in one spot. Unlike other hotels and restaurants, these centers do not spent much on infrastructure and other facilities. There is one structure which is the kitchen where the food is made. The seating arrangement is done outside this structure with the open sky acting as the roof. In regions which are characterized with sunny or rainy conditions most of the time of the year, arrangements are made for sitting both outside and inside the structure. Earlier we had cots where people used to sit and eat and later could have a nap as well however today only some Dhabas follow the same tradition. The newly opened ones have plastic chairs and tables which have substituted the wooden cots.

The concept of Dhabas is not something new and it has over the years only seen improvement and growth. The food is believed to be mainly based on the Punjabi cuisine because the truck drivers mostly belonged to the state of Punjab and secondly Punjabi food is very famous in the northern part of India but over the years there are been a shift in the menu where dishes of different cuisines have joined the list. I had my own dhaba experience when I was young. On the way to agar we had stopped for lunch in a dhaba which was very famous in that area according to our driver. Surprisingly they had no menu cards and all the people working out there knew what was being cooked that day. Tandoori rotis, hot chicken curry with mix vegetables sabzi; I should say I had the best outdoor food ever. The Punjab government is so impressed that it lists Dhabas as an attraction worth a try by the tourists.

The term dhaba originated in the state of Punjab in India. Since Punjab has Pakistan and Kashmir as its neighbors, the traditional Dhabas had the mixture of specialties from all the three regions. A major part of the cooking is done in a tandoor which is an oven made of mud and heated from below. Tandoors are used to cook rotis or Indian breads as well as non vegetarian items like chicken which is spiced nicely and arranged in a skewer and then placed inside the tandoor. According to a recent study done on the dishes ordered by customers in different Dhabas reveals that chicken tikka or lamb korma in the non vegetarian category and rice dishes with panner curry and spinach in the vegetarian category are the most demanded. Even though there are many other vegetarian dishes on the list, but when it comes to non vegetarian we find mostly chicken, fish or lamb. Other meant options such as pork and beef are very rare to find. Since dhaba is not a star restaurant or hotel, cleanliness is something which is hard to find. Although the same cannot be said for all the Dhabas but mostly it’s found that less weightage is put on cleanliness rather than the quantity and the taste of food served. However seeing the crowd and speed in which food is cooked to feed the hungry eaters, it acts as stamp which verifies that cleanliness is something which can be compromised here.

India which is characterized with large scale poverty and unemployment with a major portion of the population lies below the poverty line; Dhabas till today provide both employment to many and remains a source of comfort for the hungry.

Georgie Rajan

June 13, 2014
Street Food

In simple terms, street food can be defined as the food available in the streets. It’s basically ready-to-eat food which is prepared by local venders and then sold to the consumers. The business is carried out in a food truck or a cart where the food is prepared. Mostly regional in nature however there are a lot many venders who venture out into different cuisines in order to expand their market. Since the investment to start this business is comparatively less, the price of the food items is also cheap however we have no guarantee regarding the quality of the food. Many venders believe that quality matters a lot because if the food is tasty but not hygienic then the business might not run well and so in some cases special care is taken regarding safety and hygiene. Earlier street food was not so popular due to quality reasons and secondly people did not have the facility of bringing the kitchen out in the streets or having a mobile kitchen which can both cook and travel to different locations. However over the years lifestyle has changed and people are finding ways to do things in a quick and smart way. This formula was applied to food as well. Due to long working hours and busy schedules, people rely on street food and other fast food joints which relieve them from preparing food at home after work. Moreover with quality standards being established, faith in street food has improved over the years. Today people demand food for a number of reasons such as delicious food at cheap price or for many it’s a way of knowing what other cuisines have to offer while for others it’s an excuse to get holiday from the kitchen. People who look for convenience at cheap prices may not be concerned much about hygiene or sanitation. According to a study done in 2007 by the Food and Agricultural Organization, about 2.5 billion people consume street food every day.

There is no proper evidence which tells us who or how the idea of street food was introduced however it’s found that street food was basically concentrated for the poor who did not have the proper facilities for cooking for example in Rome. In china, street food was for the servants and the lower strata of the society. Wealthy households used to send their servants to buy street food for themselves while they ate rich home cooked food. Many of the African settlers made a living by selling street food in America. The products they sold ranged from cakes and biscuits to coffee, tea, soups and other light foods such as snacks. Venders when found a base in the society expanded their business and started offering food items such as grilled and fried beef, oysters and other meat items which attracted more people. French fries which had been introduced as a street food became very famous among the public and also started being offered in very well established hotels and restaurants. In Thailand Street food had not found its popularity until the 1960s when urbanization occurred rapidly and home cooked food was displaced with street food.

The contribution done by these street venders was neglected or unnoticed by the government for a long time. However when a study was done it was found that in Indonesia about US$67 million was generated in the economy through street food sales alone while in Malaysia it was found to be about US$2.2 million per annum. Since all these revenues are earned by the vendors itself, it’s in a way helping the economy to be self sufficient. Being a part of the informal sector can be one reason why it was never given much importance because it was always viewed that the formal sector was the engine of growth of the economy however over the years planners have seen that with limited employment opportunities available in the formal sector along with high level of competition, the importance of informal sector is coming into the picture. There are many people who due to various economical or social backwardness, fail to get in the formal sector however find work easily in this industry. The International Labour Organization reveals that about 29 percent of the labour force is employed in street food industry where the vendors earn three to ten times more than the minimum wage rate. In many countries the monthly wages earned by these vendors is almost equal to the wages earned by people involved in the formal sector. Women participation has also increased in this business over the years with 90 percent increase in Philippines and 40 percent increase in Indonesia.

With advantages such as delicious food at cheap rates, better employment opportunities, self- sufficiency, women participation etc, there are some disadvantages as well that follows. Contamination of food followed by the use of additives and colouring agents are some of the biggest issues associated with it. However study reveals that it is not the ingredients which go inside rather it is the quantity of these chemicals which we consume that matters. Moreover the water used in preparation of food also affects its quality. Therefore it is suggested that snacks which are fried and food which is hot is safe as they are consumed immediately and since it’s hot, kills most of the microorganisms. There are many other incidents which question the quality of food provided by these vendors for example in 2011, a Pani Puri seller in thane was filmed urinating into the container which was used to serve the consumers. Secondly there are many hawkers who sell without proper permit from the municipality. As a result of which in 2007 the Supreme Court ordered the municipality to demolish and remove all hawkers and food joints which did not have the required permit or did not approve to the quality standards.

With increasing globalization and tourism, the safety of street food has become an important concern for government. There are many ways such as training programs or rewarding programs for vendors which can help in improving the quality as well as build up confidence in street food resulting in the growth of both the industry and the economy.

June 13, 2014
JUICY LUCY:The King of Burgers.

Delhi Heights.
The size of a quarter plate,the width of about two and half inch,this giant burger called the juicy Lucy, stuffed with chicken,lettuce,fresh tomatoes and with an excess amount of cheese is probably the most loaded of all burgers available in India.The serving portions at the Cafe Delhi Heights are absolutely colossal and the taste and quality undoubtedly do take every possible measure to match the stature.A must eat on any visit to Cafe Delhi heights,the juicy Lucy comes across the most mind blowing of all things on its menu .

SUGGESTION:if you do not have much of an appetite ,go empty stomach,because finishing this Goliath of a burger is not David’s play{at least not with a full stomach,one may conquer this humongous portion with an empty tummy}. For those with a really healthy appetite,you shall definitely find yourself satiated (and stuffed). Putting aside the unputdownable matter of size and huge portions,and coming to the taste,the crispy double layered chicken patty with a molten center of cheese,crispy fresh lettuce and tomatoes,doused with mayonnaise and mustard sauce(optional) and cheese slices,soft burger buns that envelopes this entire wonder served with extra veggies on the side( to tone down the cheese effect).Bursts of flavor ,oozing cheese ,crispy patty and veggies in each bite,fill your mouth and surround your tongue in a scrumptious dance of taste.Bite after bite ,it satiates your appetite and as t dissolves on your tongue it keeps on swaying you back and forth on its savory swing.They have undoubtedly named this burger in the most apt fashion, “The Juicy Lucy” .

To add to the experience here comes the Banta soda ‘bottled’ up in a vessel that actually looks like a medium sized pickle jar ,a cool and refreshing drink with lemon slices and mint leaves floating in it,providing all the more for the thirst quenching factor.Depending on whether you opt for sweet,salted or mix soda,the taste varies yet they all are equivalently refreshing and quenching.A personal favorite ,the mix Banta Soda gives you the best of both worlds,and is an ideal beverage to accompany your food.Alert!cheese lovers ,here comes the open chicken burger,the ‘cheesiest’ of all burgers you may ever see,the specialty of this burger is that the buns are inverted and the stuffing is actually the topping.The most generous and extravagant amount of cheese and chicken in the most overwhelming of all preparations is set to stuff your stomach right up .The word huge itself finds a new meaning in the open chicken and cheese burger.It is the DEVIL of all cheese burgers,and after having this,eating even a single speck of food seems to be a task,an ordeal you shall find comparable to putting back the toothpaste you squeezed back inside the tube.a competitor of Juicy Lucy,the open chicken and cheese burger gives it a tough run in matters of quantity,though the taste of Juicy Lucy is any day more preferred than such an excessive dose of cheese and butter.

A statuary warning to people with cholesterol issues,and those trying to watch their calories,DO NOT even think of having a single bite from the open chicken and cheese burger!It can severely and majorly jeopardize your calorie,fat and cholesterol intake!For those looking for a good way to pamper their tastebuds,you have chosen rightly to eat at the cafe Delhi heights.and by ordering the Juicy Lucy with the banta soda,you have opted excellently.For the cheese lovers,the open chicken and cheeseburger is the ultimate form of spoiling yourself and pampering that knack of having cheese,ideal for those who can afford it health wise.With an appreciable set up and decor,this place is indeed one of the most sought after places by many and especially by youngsters for its energetic vibe,food and booze

As far as my experience goes,I have been only to the outlet in Gurgaon,though about one thing I am really sure about is that,people do have to line up to gain entry in this trendy place.With a friendly staff and a good service this place indeed is the hub of the feel good factor with the most pampering of all dishes.They offer the most simple of all dishes easily available on the streets with a very interesting makeover that is set to please your palate.Other than that,the pastas,the Lebanese dishes and other choices from the food variants are much appreciable.

Though in the list of must haves the Juicy Lucy tops the list.The show-stopper is absolutely worth every penny that you spend.And just in case you are worried about your capacity,here is the good news,you can always share it with a friend or your better half,it shall always provide for filling both your’s and the other person’s stomach without fail.Standing true to the big heart India possesses,to the larger than life motto that drives every Dilli wala and wali,Cafe Delhi Heights puts forth the humongous portions,be it food ,be it drinks ,offering amazing quality,service and the time of our lives on a plate.BON APPETITE!

June 13, 2014
Eat a food Rainbow and Colour yourself Healthy!

Aren’t this is Exciting? What is it with food Rainbow. Something that is Truly colorfully healthy! Eat a food rainbow refers that you should make sure that you have red, greens, yellows and all the bright colours on your plate. Nature is full of colours and colours are such a positivity in itself. Same as your wardrobe has so many colorful clothes and so much versatility to make you look good on your outer side, similarly your plate must have variety of eatables, fruits and vegetables of all colours to keep you good from inside. This is a very healthy choice and everyone should opt it. We choose and eat food based on their taste, their cost, and their easy availability. The manufacturers have done a great job in creating foods that are inexpensive, easy to eat, and rich in sugar, fats and oils just to make them taste good and tickle you’re your tastebuds. But, wise decision is not to fall prey to the alluring tastes rather be cautious about your choice and choose the colourful.

“Eating brightly coloured fruits and vegetables can keep you fit and healthy and protect against certain cancers, arthritis, heart disease, cataract and even premature ageing” , says Juliette Kellow
When parents choose to use rainbow as a nutritional guide, you are fortifying that your kids are benefiting a wide spectrum of vitamins and minerals and other nutrients provided by each colour group. Making a choice to eat all five colour groups and sticking to them every day is superb way to maintain the good health of your kids and yourself.
Why to eat Food Rainbow?

Now the question may arise that what is the point in having a colour in diet anyway or why to include food rainbow in your diet? There’s one word to that: PhytoChemicals, also known as Phytonutrients. These are natural chemical compounds found in all plants. They safeguard against diseases and provide health benefits in humans and plants. Phytochemicals in veggies and fruits give them their colour. Each colour has its own vitamins, minerals and phytonutrients that helps in maintaining health of your family and keep it happy and prosperous. Eating a versatile fruits and veggies gives energy to the bodies of kids which help them in learning, growing playing and thriving. Different colours of fruits and vegetables signify different phytonutrients that each have, therefore using rainbow colours as a guide. It is great way of ensuring a wide range of phytochemicals in your children’s diet. A colourful rainbow diet is most appropriate way to keep a healthy body. It is one of the best defenses against cancer, chronic disease, heart disease or diabetes! So, here’s the rainbow guide to choose from the variety of colour foods in your plate from each colour group. There are so many more than you realize. Know about them and eat them everyday.

Green: The fruits and vegetables coloured green by a pigment called cholorophyll. They contain phytochemicals such as indoles and glucosinolates and nutrients such as beta-carotene, folate, iron and calcium. A good intake of these antioxidants can act as natural sunglasses and prevent age-related macular degeneration which is a leading cause of blindness and also help in protecting against cancer. You can choose from variety of green vegetables and fruits like apples, grapes, kiwi fruit, avocado, peas, spring onions, beans, spinach, Brussels sprouts, lettuce, asparagus, broccoli, leafy cabbage, cucumber, watercress, peppers, spring greens etc.

Blue/Purple: The fruits and veggies coloured purple or blue contains phytochemicals called Anthocyanins. Many of these also contain ellagic acid and proanthocyanidins. Anthocyanins helps to keep heart healthy and reduces the risk of strokes. Good intakes of anthocyanin also helps to improve co-ordination and short term memory in old age as well as better vision. Researches have also shown that proanthocyanidins may help to protect against urinary tract infections. Many fruits and veggies like grapes, blackcurrants, blackberries, grapes, blueberries, prunes, plums, raisins, red onions, red cabbage are purple or blue in colour, from which one choose according to their taste.

Red: There are two main pigments that give fruits and vegetables their red colour which are Lycopene(a carotenoid) and Anthocyanins (a flavonoid). Many of these are also rich in vitamin C. Anthocyanins present in red fruits keep the heart healthy, help in fighting cancer, improve vision and memory and avoid urinary tract infections. Tomatoes, guava, watermelon are a very good source of Lycopene, which help in protecting against cancer, especially prostate cancer. We absorb lycopene more easily when foods have been heated, so processed tomatoes are better than raw. One can choose Red fruits and veggies from among raspberries, strawberries, cranberries, pomengranates, apples, rhubarb, watermelon, guava, tomatoes, pepper, radishes and potatoes.

Orange/ Yellow: Yellow and orange fruits contain carotenoids such as beta-carotene and beta-Cryptoxanthin. They are also a good source of Vitamin C. Most yellow and orange foods are packed with beta-carotene, which the body converts to vitamin A , so is good for vision in dim light and maintaining the skin. These fruits and veggies can be apricots, mangoes, peaches, papayas, cantaloupe, oranges, pineapple, grapefruit, galia melons, sweet potatoes, swede, butternut squash, yellow and orange peppers, pumpkin, sweetcorn etc.
All those different colours in your plate, add to plenty of textures and flavours, making meals, simply not just healthy but also more satisfying and enjoyable. Recognise, What colour is your diet?
Happy Eating is Healthy eating. Be colourful. Eat colourful.

June 13, 2014
Chicken Manchow Soup

Soup is a form of liquid food that is mostly taken before lunch as a starter.It is made by using various ingredients vegetables,meat,corn,tomatoes,water also.These ingredients are boiled along with these items and the flavor or juice that comes out of it is extracted and served as a soup.Single bowl of soup makes our taste buds feel yummy and delicious.The word soup is originated from Sanskrit Su and Po which means good nutrition.This soup before lunch or dinner is more preferable and makes our diet with very low calories.This flavorful soup is very healthy and delicious with mild spices.We can also remove the fat content present in it by removing the layer formed on the soup by using a large spoon.It is better to choose a water based soup than a cream based soup as water based has low fat and calories compared to cream based soups.

Many of the experts say that we eat soup rather than drinking it as we consider it as a part of meal. Soup is mostly taken by using a deep cut spoon as it is convenient and comfortable having in that way. We have many types of soups which are chunky, crispy, delicious, vegetables, meat, creamy and many more,each of these having involves different preparation process.

Popular Chicken Manchow soup

History:

According to history soup is also having a long history around 5000 BC. Soup is a formed by the combination of various ingredients in a large pot to originate nutritious, healthy, easily digestive item. This is a perfect choice for travelers, rich, poor, every one.The soup was first added to the menu in the restaurants during 18th century in Paris.In 19th century canned and dehydrated soups are fed to trail by cowboys and Soldiers. Later these soups are diet restricted by making it with low salt and high fiber.

Ingredients:

Veggies:

1) Take 200 grams of finely chopped chicken ( just ignore this if you are going for a veg soup )

2) Take finely chopped green chillies

3) Take one table spoon finely chopped garlic

4) Take 1/4 cup of cabbage pieces

5) Take 1/4 cup of chopped carrot pieces

6) Take 1/4 cup of red bell pepper

7) Take 1/4 cup of chopped capsicum

8) Take two table spoon of finely chopped spring onion

For the preparation of sauce:

1) Take two table spoon of tomato puree

2) Take one table spoon of red chilli sauce

3) Take one table spoon of soy sauce

4) Take one spoon of vinegar

5) Take one table spoon of ground black pepper

6) Take two cups of chicken stock

7) Take two table spoons of canola oil

8) Take salt that is suitable for one’s taste

Ingredients that are required for making Manchow soup

Preparation:

Manchow soup is a popular soup in Indian Chinese cuisine.It is very easy to prepare and it gives a great hot and spicy taste to our taste buds.We can find it ease in many restaurants in their menu cards. Many of the people like to have this soup with Manchurian,but individually it also tastes good. The color of the soup is dark brown and is made out of various vegetables, spices, chicken( if not vegetarian consider this), corn flour, soy sauce, salt required amount, garlic, chilli peppers. All these combined to give a soft hot and spicy taste to the soup.

Step 1:

At first take a nonstick pan and heat it with two table spoons of oil at high flame.Now add garlic that we have taken, add half of the green chillies to the oil and saute them for about 30 seconds.Care should be taken that these garlic should not turn their color to brown.After this process now add finely chopped carrot and chicken pieces and saute them for about 2 to 3 minutes on a high flame.

Chicken Manchaw Soup preparation process step one

Step 2:

As the cooking process of carrot and chicken are completed, now add cabbage, bell pepper, capsicum and saute this mixture for about one minute on a high flame.As this process is done now take a small bowl where we have to mix tomato puree, red chilli sauce, soy sauce, vinegar.After mixing these well pour this mixture into the wok by adding chicken stock and stir it completely so that all these recipe gets mixed with the vegetables and chicken pieces,but be careful while stirring as it may spill over.Let this mixture be cooked for two minutes on a high flame.

Chicken Manchow Soup preparation process step 2

Step 3:

As the ingredients are well mixed to form a thick substance now add few spring onion pieces and ground black pepper that we have taken earlier and switch off the flame.That’s it the hot and spicy Chicken Manchow soup is prepared and we can take it to a serving bowl.It is advisable to take the soup when it is hot only so that we can enjoy each sip of delicious Chicken Manchow soup. The chicken pieces are soft and easily digestive.These pieces are enriched with the juice of all the ingredients and have a mouth watering taste.

Delicious hot and spicy Chicken Manchow soup

June 13, 2014
Assam House Delicacy:Home away from Home

In the Fast Food lane we all have our certain set of experiments,hit and trials,favorites and the ‘do not order’ list,but somewhere down the line we have always longed for food that reminds us of home,if not exactly like our much loved ‘ghar ka khana’.In search of such food ,my friend and I set out towards our destination at Race Course,Assam House Delicacy.The Assam Bhavan harbors this really humble eatery that offers you with special Assamese cuisines.Though I ain’t an Assamese,but where there is food,its worth a try!Having heard much about this eatery depending on the testimony of a friend who recommended us the potato chicken dish,we arrived at around 12 noon(around that time is when they serve the lunch) after a five minute auto rickshaw ride from the race course metro station(yellow line) that costed us Rs.40.
Entering the premises of the Assam Bhavan,a guard had us enter and sign our names in a register and entering further through the doors of the eatery one could see bamboo furniture, table mats that looked like banana leaves and neat and clean tables topped with glasses and paper napkins.

Not very crowded, we saw a couple of people having the traditional Assamese dishes,one could see that they liked it,it was really close to what home’s food tasted like to them.As we sat , a man in a uniform came with two menus in his hands and a writing pad ,with a soft hospitable smile.Ordering the much praised chicken and potato with chapatis and rice we awaited the arrival of our food .The waiter returned back with two medium sized bowls of some herbal appetizer cum soup before our actual order arrived.Warm with a tinge of ginger ,this herbal concoction was really soothing despite the blistering heat,and it really worked up our appetite as well.

After a bowl full of goodness there came our simmering bowl of chicken and potato accompanied with hot chapatis , rice,chutney and salad.
A beatific bowl full of soft juicy pieces of well seasoned and flavored chicken with hand smashed chunks of potatoes and peas.The chapatis,crispy yet soft made it evident that the dough was well kneaded.Basmati rice with a subtle aroma peeped up inside its bowl.
With a civilized start,as we served our portions and began eating,bite after bite our speed of eating quickened as if it was the last time we’d ever eat this dish again,hogging ,overeating and devouring .Though not as uncivilized as it sounds,the chicken definitely had us eating like famished souls.the tingly taste of lemon,the refreshing turmeric’s taste,fresh salad,the spicey and minty chutney grinded freshly for consumption and chapatis conjured the most nostalgic of all effects.We had the Ego moment from the movie Ratatouille the instant we had popped in the first bite.

You can(maybe)fathom the depth of emotions and memories,this one dish triggered. Each bite that lingered on your tongue urged you to keep on eating.After six chapatis(three each) and a bowlful of rice down in the pit of our tummies,we sat there satiated,relishing the typical ‘halwai’effect on the way our stomachs felt.The entire meal for two was worth about Rs.350 was indeed the best ever experience one could have.By stating this,I do not intend to demean the scrumptious treats that so many restaurants and eateries line up,though as a person away from home who has to deal with fast food and depends on the canteen food each day,this was certainly our bowl of happiness.Other dishes like dal and mix vegetables,fish curries and prawns are worth a mention.They too add to the homely perfection.The way the food tastes,simple undiluted and untouched by the need to serve ‘as much as you can’,the Assam house Delicacy prepares each dish on order.Nothing and by which I mean absolutely nothing is prepared before hand or served stale.Fresh ,hot and served with a smile,even the waiter seems to relish his customer’s satisfaction.

Occasionally indulging into foodie treats that are closer to one’s root seems a necessary act one must perform.It is when one is away from home that one learns to appreciate what they had.The idea itself varies from person to person,yet whatever a person deems as his or her haven,a place where the heart finds peace,would undoubtedly be identical to what this neat and clean eatery served you with.Its nothing extravagant,neither flamboyant,it is simplicity at its best.I would not call the taste mind blowing,but rather its what lulls your mind to the most peaceful of states with a tinge childlike excitement at having your favorite dish. The taste definitely reminds you of how your mother prepared things,how her curries and gravies were never too thick and sweet,nor layered with market bought cream,but plain ,savory,a little imperfect in the restaurant sense but the best when it came to the impeccable balance of flavors that created absolute magic on your taste buds.For once eating at the Assam house Delicacy,we found ourselves happier than at any other place we have ever visited.An instant favorite,I recommend this to anyone who craves for ‘ghar ka khana’.BON APPETITE!

June 13, 2014
Strawberry Pleasures

The heart shaped and juicy, as lovely as a love story. A bright red strawberry, is like a symbol of love. These strawberries were considered as the darling of spring’s transition into summers, with this fruit being available only in the month of June. But now with advance in agriculture techniques, these are now available all round the year. You can now enjoy these lovely strawberries anytime your heart desires.

Strawberries, small red fruits clad in scarlet red, dotted with tiny seeds and wearing green little caps, make one of the most delicious and attractive food on earth. They may be found in different varieties, colors or sometimes even different shapes.

Strawberries belong to the rose family and for centuries it grew as wild in America and Europe, but today them are not limited to their native place due to the advancement in crossbreeding techniques.

You’ll fall in love with them, when you know how good they are for you and your belly. These yummy berries are low in calories and fats, high in fiber, potassium, folic acid and antioxidants. You won’t believe that eight medium sized strawberries could impart you more vitamin C than oranges.

One full cup of strawberries contain 45 calories, 0 gm fats, 0 gm cholesterol, 1 mg sodium, 3 gm fiber, 7 gm sugar and 1 gm protein.

Reportedly, United States was the greatest producer of this fruit till 2005. Strawberries also carry the potential to some of the medical and beauty treatments-

l Strawberries if consumed on a regular basis help to reduce the possibility of cancers and heart attacks.

l These berries could also help to remove stains from your teeth.

l Their intake helps in reducing blood pressure.

l Strawberry juice when combined with honey, could provide cure for sunburns and inflammation.

l Intake of nitrate rich strawberries, helps increase flow of blood and oxygen to your muscles.

l Consumption of strawberries by pregnant women is helpful in reducing risk of birth- defects in child, due to the presence of folic acid in them.

Since long, strawberries have been associated with love. During the olden days, newly weds were served with strawberries. Some believe that splitting a double strawberry into two and sharing it with opposite sex may lead you to fall in love with him/her.Some consider them as a symbol of Venice, the Goddess of Love.

There are several strawberry festivals held in different parts of the world, especially in United States. These festivals are organized in late spring, which is the harvest time for this fruit. They are a treat for strawberry lovers as they offer a lot of fun activities and entertainment to the visitors. A number of strawberry delicacies, like pies, shortcakes, jams and desserts are served during this festival.

Some healthy strawberry recipes-

1. Strawberry shortcakes-

Combine 1 tbsp corn sweetener and 1 tbsp corn starch in a small sauce pan. Stir in 1 cup orange juice. Boil it, cook and stir it constantly for 1 min. Until mixture is thickened. Now cool the mixture by stirring. Combine orange juice mixture and some sliced strawberries in a bowl and stir them together. Cover it and refrigerate for 30 min. To serve, spread vanilla sauce over it.

2. Mango- ginger strawberry smoothie-

combine 1 cup peeled mango, 1 cup sliced strawberries, 1/2 cup vanilla yogurt, 1/4 cup cold water, 2 tsp honey, 2 tsp minced crystallized ginger and some crushed ice. Blend them all together, to make a soft gentle puree and serve in glasses.

3. Fresh strawberry jam-

Combine 2 cup sugar, lemon zest and lemon juice in a saucepan and cook at low heat for 10 min, till sugar is dissolved. Add strawberries and continue to heat for 20 min, until strawberries release their juice. Cook till the juice gels on the cold plate and store this refrigerated in sterilized jars.

4. Strawberry lemonade-

In a saucepan, add 2 cup water and 1 cup sugar and bring them to boil. Heat and stir the mixture, until sugar dissolves. Add lemon juice, and then remove from heat. Let it cool, and then drain it. In a blender, puree the strawberries and add it to the drained mixture with lemon juice. Stir well and serve chilled, garnished with mint and strawberries.

5. Strawberry frozen yogurt-

24 hrs before you start making it, insert your ice cream maker into freezer. Add strawberries, lemon zest, lemon juice, sugar and rum to a bowl and toss. Cover the bowl with plastic and let the strawberries to soften at room temperature for 1 hour. Now, add strawberries with their juice in a blender. Blend the berries, and then add vanilla bean seeds and yogurt to it and continue to blend it. Place it in freezer to chill. Now, turn the ice- cream maker on and pour the yogurt into it. Churn until the mixture looks slushy, after 12 to 15 min.Place it in freezer to make the scoop hard.

June 13, 2014
Dounuts
Dounuts come under the category of confectionery food. These are famous throughout the world and are made in different ways. You can either make it at home or they are also available in bakeries and supermarkets and food stalls. Originally the shape of a Dounut is round with a hole in the middle. However we can also find Dounuts of different shapes with or without a hole such as ring shaped, balls, flattened spheres etc. Dounuts are basically flour dough which are deep fried and then decorated with various toppings such as chocolate, sugar etc. The two most famous types of Dounuts which we can find in the market is the original ring Dounuts and the filled Dounuts which is nothing but a simple Dounuts injected with cream and custard or other sweet filings.

Dounuts have a vast history with different people having different opinions regarding the introduction and growth of this food item. However there is one story which many believe gives the true details regarding how dounuts had come into the picture. There used to be a Dutch sailor named Hansen Gregory who used to go for long voyages. During these journeys sometimes the other sailors along with Hansen used to get sick and medical facilities were available. Therefore Hansen’s mother Elizabeth made cakes made up of nutmeg and cinnamon which could help to reduce or cure scurvy and colds. She also used to put hazelnuts and walnuts in order to make the cake a bit crunchier. These cakes were then called oil cakes and did not have a hole in the middle. Elizabeth used to prepare in bulk for both Hansen and his fellow sailors and also end the recipe with Hansen’s cook so that he could prepare cakes for the once this stock was over. One day a storm had hit the sea and Hansen’s ship got stuck in the storm. Historians claim this event happened on 22 June 1847. In order to keep his hands free Hansen pierced one of the cakes on the ship’s steering wheel. Later when the storm had calmed down, Hansen took out the cake from the wheel and found that with a hole in the cake, it was more convenient to eat than when it did not have a hole. Hansen later ordered his cook to prepare cakes with a hole in the middle and that how dounuts came into existence. There is another story which says that the dough was cooked with a nut in the middle. Later Hansen ordered that the nut be removed and so the hole was created in the middle of the cake. The origin of the name many believed comes from the fact that Elizabeth used dough and nuts to prepare cakes for her son and so the name dounuts appeared.

The popularity of dounuts had increased during the World War 1 when millions of homesick soldiers were served with freshly prepared dounuts by women volunteers who did their best to make them feel better. Later after the war when they returned home, this new dish was introduced among local strangers who again added to the fame and popularity of this dish. The first Dounut machine was introduced by Adolph Levitt who was a refugee from Russia who used to sell dounuts from his bakery using his machine. Many believe that Adolph himself created this machine after much encouragement from his customers. Once the machine was created, the bakery became famous as it was the only one with the facility. The machine allowed more dounuts to be produced than before and this helped Adolph to meet the demand which was always more than the supply. Many food historians claim that children used to spent long hours outside the bakery just to see how their favourite dounuts were being made and how the holes in the middle was built in. with time a lot of bakeries were established who sold their own dounuts. Even thought the basic recipe remained the same, every baker tried to bring in some change or design in order to beat the competition and have a share in the growing Dounut market. With different ways and techniques introduced the Dounut machine also went through changes and improvements with time making it more productive and reducing the cost of production.

Dounuts are simple to make and can be made at home as well. The recipe for the same is given below

Crispy and Creamy Dounuts

Directions:
- Add yeast and warm water and keep it for about 5 mins or until it becomes foamy.
- Now add this yeast mixture with milk, sugar, eggs and salt and finally mix to with 2 cups of flour and mix well until the dough does not remain sticky rather become smooth and elastic in nature. Then cover the dough and place it in a warm place and allow it to rise.
- Once the dough has risen in size transfer it to a flat surface and roll it out to ½ inch in thickness. Now cut the dough with the help of a cutter and cover loosely and leave the dounuts to rise again.
- Now we need to prepare the glaze so in a pan melt butter and sugar and vanilla. After this keep on adding 1 tablespoon of hot water till the solution becomes thin but not watery.
- Now heat oil on a deep fryer or a skillet and slide the dounuts into the hot oil. Ensure that the temperature of the oil should be about 350F. Fry the dounuts till they are golden brown. Once the dounuts come up to the surface and attained the desired colour remove them and dip them inside the glaze we prepared and then place them in a wire rack to drain out the excess oil and glaze.
Your Dounut is ready to be served.

Dounuts can be eaten simply or like a snack with tea. Earlier dounuts were known to people belonging to the western countries but today dounuts has become worldwide.
June 13, 2014