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The Goodness of Bitter Gourd
The bitter gourd or karela is a summer vegetable mainly found in the tropical areas. It first originated in India and then by the 14th century began to be widely cultivated in Asian countries, Africa and the Caribbean islands. The edible fruit of this vine is extremely bitter but is a storehouse of iron. There are different varieties of the bitter gourd, and they vary in size and colour. The medicinal value and antiseptic qualities of this humble vegetable cannot be underestimated. Its juice is often recommended for controlling diabetes, healing stomach ailments and as a natural way to good health.

The bitter gourd vine is herbaceous and has tendrils which help it to hold on to supports. The leaves have rugged edges and grow alternatively on the tender stem. The bright yellow flowers, both male and female are seen on the same plant. After flowering in June the fruits usually start forming within a few months. The fruit is oblong in shape, with a spiky outer surface which is bright green in colour. Flat seeds are found inside the fleshy outer cover. This vegetable has a watery texture, and is very bitter. The skin is tender and edible and is eaten green. When the fruit ripens, the skin becomes tough and bitter to taste and cannot be eaten raw. On the other hand the pith which becomes dark red in colour is used raw in some salads.

The different varieties of bitter gourd carry the same properties although they vary in colour, size and appearance. The white or light green variety is longer in size with less tapering ends and a moderately less spiky exterior. The smaller, dark green variety with sharp spiky exterior is used as a stuffed vegetable and is popular in Pakistan, Nepal, India and the Asian sub-continent. This green vegetable is generally eaten in a cooked state, while the young shoots and leaves can be eaten as greens. The bitter flavour of the bitter gourd makes it an important ingredient in stir fries, soups and in the making of herbal teas and beers.

In India bitter gourd is cooked differently in the south and north. The people in north India sometimes cook it as a stuffed vegetable in oil, or cook it separately with tomatoes and potatoes as a subzi and eat it along with roti and curd. In south India it is cooked using coconut oil, with lots of grated coconut as a thoran, or with fried coconut as a theeyal or pachhadi and is consumed with steaming brown rice. In Tamil Nadu, the bitter gourd is made as a special dish using onions, lentil and coconut along with tamarind juice. This is a very popular preparation and is called ‘kattu pagarkkai’. In most of the dishes, a lot of onions are used along with rich spices and tomatoes, which help to lessen the bitterness of the vegetable. The green vegetable is cooked in different forms. In many households, bitter gourd is cooked with meat, eggs, beef, pork or shrimps and use coconut milk for added flavour. Pickles, soups, curries, stews, chutneys and stir-fries made using this wonderful vegetable are popular delicacies all around the world.

Bitter gourd is well known for its medicinal values also. Since time immemorial it has been used in herbal medicine systems. It is largely used as sure cure for various ailments, especially complaints of the gut stomach and intestines. Research has proved that the concentrated extracts of the bitter gourd has hypoglycemic and hypolipidemic effects which make it popular as a widely used remedy for diabetes. The extract of the bitter gourd is also used as a dietary supplement for breast cancer patients because it exerts a significant effect against the growth of breast cancer cells.

If we have leisure time and interest in cooking we can experiment and bring forth innumerable attractive and mouth watering delicacies. For example:

Fried karela Boat

Directions:
- Slit open 8 long, slender karelas and clean out the inside
- Half cook the karelas in salted water with a pinch of turmeric
- Grind 5 green chillies and 100gms of roasted channa
- Mix well with salt, garam masala and coriander powder
- Add chopped coriander and stuff into the slit karela
- Tie each karela ( boat) with a thin thread
- Use a shallow pan and heat the oil well
- Fry the karela on a slow flame and carefully keep turning them over till they turn into a golden brown colour.
The dish can be served hot with tomato sauce or pudina chutney. This appetizing and spicy dish can be enjoyed with rice, parathas or rotis.

Hot Karela Achar

The bitter gourd can also be used to make a very tangy, sour pickle with many spices and condiments. This “Hot Karela Achar” goes very well with rice or rotis and can be carefully preserved for some time.

Directions:
- Wash and dry karelas well
- Cut the karelas and De-seed.
- Chop karelas and few green chillies into very thin slices
- Rub salt well, squeeze out water and sun dry for one day
- Heat one cup of oil, splutter mustard and lightly fry a few methi seeds.
- Add the dried karela and green chillies, curry leaves and fry till crispy
- Mix thoroughly with a pinch of asafetida powder and salt to taste
- Store in dry glass jars when cool and fill oil till top
- Keep for two days, mix oil well and then serve.
June 11, 2014
The King of Fruits

Mango is a fruit which belongs to the plant family Anacardiaceae. They are tropical fruiting trees which are mostly cultivated for edible fruits. The mangoes originated in South and Southeast Asia and were later adopted by the neighboring regions. With time it became one of the most cultivated fruits in the tropical regions.Major contributions to the production of mangoes are given by regions like Sumatra, Borneo and counties like Burma and India. Other than being the king of fruits, mango is the national fruit of Indian and the Philippines and the national tree of Bangladesh. Mangoes come in different varieties depends upon the method in which it is cultivated plus the weather conditions. In some cultures the fruit and leaves of this plant is used as decorations for wedding and other public and religious ceremonies.

Cultivation of mangoes have been taking place in Southeast Asia for thousands of years but the knowledge regarding its cultivation reached East Asia by the 5th century only. In East Africa mangoes were introduced after the 10^th century. Mangoes later travelled to regions like West Indies Brazil and Mexico where appropriate climate contributed to its growth. Cultivation of mangoes can only be possible in a frost free tropical climate. Today almost half of the production in the world market is done by India with china being the second largest producer. Other regions such as Australia, Pakistan, north and Central America also account for the production of this fruit. Such as the Canary Islands in Spain is also a notable producer of this fruit. Though India is the largest producer, study sates that it accounts for only 1 percent in the international trade market for mangoes as it most of its produce is consumed domestically.

Over the years so many different ways have been introduced for consumption of mangoes in the form of chutneys, pickles and milkshakes. In many households, mango pulp is used to make jellies and a special jam called mangada. The pulp is also is cooked with red gram and served with rice. In Andhra Pradesh mangoes are used to prepare dal while in Gujarati cuisines, mangoes are used to make chunda which is a grated mango dish. In many countries mangoes are used to prepare smoothies and ice creams where the mango nectar is used as a major flavouring and colouring agent. In Central America people consume green mangoes with salt, lime and black pepper along with a hot sauce. Traditionally roasted pumpkin seed along with chilli or soya sauce is eaten together with green mangoes. In Southeast Asia slices of mangoes are put over ice creams. It is also served as a desert with a special kind of rice cooked with coconut. Green mangoes are used as salads and served with fish sauce, rice vinegar and dried shrimp.

Mangoes are considered to be very beneficial for health as they are full of anti-oxidants which help in fighting different types of cancer such as breast, prostate and colon cancer. These anti oxidants also help in preventing leukemia and help in cell rejuvenation and repair. Acne is reduces as it helps in detoxifying the skin from inside. Mangoes are huge storehouses of vitamin A and C. vitamin A as we all know helps protect the eyesight and is responsible for endowing a glowing skin and maintaining a great complexion while vitamin C is responsible for boosting immunity. The acidic content of vitamin C is further accompanied with acids like malic and tartaric acid which helps in maintaining the alkaline balance of the body. The thread like texture of the fruit is because of its high fibre content. Fibre further helps in lowering cholesterol levels in the body thereby playing a huge role in preventing diabetes. The skin of this fruit is a popular de-tanner and is extensively used as a part of many beauty regimes, including reduction of dark spots, acne, cleansing, exfoliation etc. The best part is, being a natural product it is safe to use across all skin types and is foolproof solution for fair smooth skin. Mangoes are also beneficial for the hair being an oasis of vitamins and minerals that nourish and encourage hair growth. As a part of many home remedies, mangoes are used as conditioners, for treating dandruff and reducing hair loss and graying of hair.

To avail all these benefits, it is important that we, as consumers, select and store the fruit judiciously. Ofcource, the rules for selection remain the same; clean no marks on the external body and so on. But more importantly, mangoes with good aroma should be selected. Unripe mangoes are green in colour while ripe mangoes may have different colour like yellow, orange or red but one thing should be noted that the colour must not be seen as a basis for deciding the maturity of the fruit because there are some varieties of mangoes which retain their green colour even when they ripe. Once the mangoes are purchased care should be taken regarding the storage of this fruit which varies depending upon the variety of the mango. In order to ensure that mangoes remain fresh we can store them in the refrigerator. Freezing them may result in the blackening of their outer skin but the inside remains fresh. In case they are green in colour then they should be stored in a brown paper bag away from sunlight for a few days till they ripen.

June 11, 2014
Basic and easy DIY snacks.

Morning blues are very real and in fact would remain so till you retire. From the moment you enter the secondary school, getting up in the morning is a bane to be faced and dealt with. Might as well do it head on. How ? Well, with food of course. For those lucky few who have breakfast waiting on the table when they get ready and have a mother hen forcing them to eat, please stop reading the misery of those who are on their own. Life outside home is more about understanding the value of a MOM and a Home cooked meal than anything else. Having had six year experience staying away and fending for my own meals, I bring to you few tricks for putting together a happy meal so that the day starts of just right and morning blues get a nice surprise. After this you will defiantly not jump up to the idea of getting up, for lets accept it, sleeping is all the more fun, but it will help you deal graciously.

POHA.

Among the easiest to make breakfast or snack ever. All you need is boiled potatoes, chopped onions, challis, salt, sugar, turmeric and poha of course. The meal starts with boiling the potatoes, chop them in eatable pieces once you are done. By the time have the dry poha soaked in water; add little salt when you do this. After the boiling, sauté the chopped onions, add turmeric, challis, chopped potato and salt. Stir till you get a faint yummy smell. In case you need a more specific indicator, make sure the turmeric is spread in the mix, the onions look slightly reddish. Now add the poha after straining the water. Make sure you dislodge the lumps formed in the poha. Now mix the poha into the pan. See the yellow color spread and the delicious smell waft through the house. Add little sugar, more like sprinkle it. Sprinkle few drops of water on the dish, turn down the flames and cover the pan for few minutes.

TIP: this tastes all the more delicious if you add sev on top with few drops of lemon. A cup of piping hot tea/coffee won’t hurt at all.

Bread Poha.

This is called a Friday poha or the leftovers dish for this dish uses all the things most likely to be leftover with you at the end of the week. Simply replace the poha with bread pieces, no soaking required! Cut them into pieces and add to the onion, potato chili, salt and turmeric mix. It tastes just as good and more interesting.

Boiled Corn.

Now this has been a rescue item to me and I have seriously strong feelings for the dish. Just get an ear of sweet corn, shell it out and boil them. Add salt at this point for your taste. In time when the corn is boiled, you can check with putting a fork through it or just taste one, one just needs to strain out the excess water and the perfect snack is ready.

TIP: a dollop of butter will go a long way into making the dish irresistible.

Sprouts

This is same as boiled corn. Do not get into the hassle of bringing in unshrouded ones and then do it yourself. Chip in additional 10 bucks for already sprouted and ready to cook kind of deal. Add all the spices like salt, chili powder turmeric to make the basic version. One can add tomato, onions etc. to spice it up. Get the taste of it and then experiment. Lemon drops won’t hurt either.

Eggs!

Probably a go-to dish for youngsters on their own. Boil them for a nice English feel, poach them or make a nice omelet. Practice making a sunny side up for a delightful breakfast. Make it Mexican style of Indian way; egg is a versatile way to start your day. IF you love to cook, French toast is one of the most loved snacks. Have a go at it.

Mashed Potatoes:

This is a little fancy and really easy way to get your meal ready. Boil a potato, add salt while boiling. They mash it. In an aluminum vessel, cook the potato with milk, chili flakes. This is the most basic way to do it and among the easiest way as well.

Bread delight.

Get a loaf of bread and then let the creativity flow. Go for classic bread butter, bread jam or a toast. Go nuts with Nutella or peanut butter sandwiches. For the health freaks, add on your veggies. OF make boiled egg sandwich. If you have a pan, then put the breads on the pan slathered with ketchup. Add grated cheese on it. Cover the pan for some time. And you have a delicious cheesy snack ready. It is hassle free, cheaper than a pizza and a move over the same old sandwich.

This concludes the easy snack tips. Look out for the one about easy lunches/dinners. Happy munching!

June 11, 2014
QUEEN OF HERBS- THE HOLY TULSI
Since time immemorial, the mankind has relied on the healing power of herbs. If we dig into our ancient past, we would find enumerable references of traditional herbs with numerous health benefits. One such plant, which finds it mention everywhere, is tulsi or basil.

The holy tulsi, also known as the ‘ QUEEN OF HERBS ’ ,is the most sacred of all the herbs found in India. In Ayurveda, tulsi is regarded as a divine plant. The benefits of the plant are much beyond our knowledge and its mere presence can bring a change.

Dr. RM Gupta, a naturopath, says, “ tulsi is not only beneficial in curing cold and cough but it can also act as an anti-cancer and blood-purifying agent.”

There are three types of tulsi mentioned in Ayurvedic texts – Rama tulsi, Shyama or Krishna tulsi and Vana tulsi, all having their own different benefits. According to Hinduism, it is regarded as Goddess Tulsi. Its leaves are offered during the worship of Lord Vishnu and his incarnations of Krishna and Vithoba.

Beauty benefits –

Tulsi stems and roots are known for the making of the tulsi malas. Tulsi also known as skin rasayana, helps to stay healthy and supple as it is a good source of vitamin C, carotene, calcium and phosphorus.

For hair, add a small amount of tulsi oil to coconut oil and massage well. Tulsi helps to improve blood circulation and keeps the scalp cool. Applying tulsi paste, keeps the scalp and roots clean and dandruff free.

It has also been successfully tried by some naturopaths in treatment of leucoderma. Its anti-oxidant properties prevents the body from damages caused by free radicals, thus delaying the aging process and appearance of wrinkles and other signs of aging.

Health focus-

According to the reports published, an oily substance found in tulsi actively destroys tuberculosis bacilli. It is also used to prepare more than 300 medicines in Ayurveda and homeopathy. During eclipses, may people believe that if leaves of the tulsi plant are kept near the food items then it prevents any adverse effects on them

It is claimed that tulsi promotes positive thoughts among people who come in contact with it. The plant has the ability to clear bad air, and therefore known to promote positive thoughts among people who come in contact with it.

Medicinal value-

Not only from the religious point of view but from a medicinal perspective also, tulsi has endless medicinal values and these are –
1. Swine flu– wonder herb tulsi not only keeps this dreaded swine flu away but also helps in fast recovery from it. Tulsi improves the body’s overall defense mechanism including its ability to fight viral diseases. It was successfully used in combating Japanese encephalitis. The juice of tulsi leaves, should be consumed twice a day with empty stomach as it reduces the chances of swine flu returning.
1. Cough– tulsi is one of the basic ingredient of almost all the Ayurvedic cough syrups and helps mobilize mucus in bronchitis and asthma.
1. Eye disorders– tulsi juice is an effective remedy for sore eyes and night blindness caused by lack of vitamin A.
1. Tooth disorders– tulsi is good for maintaining dental health and is an excellent mouth freshener and oral disinfectant as it destroys germs and bacteria found in mouth.
1. Radiation poisoning and cataracts– tulsi gives promising protection from radiation poisoning and cataracts.
1. Fever– during rainy season, when dengue and malaria fever prevail, tender leaves of tulsi, boiled with tea, acts to prevent these diseases. In case of acute fever, a decoction of the leaves boiled with powdered cardamom in approximately half-a-liter water, mixed with sugar and milk brings down the body temperature significantly. This should be repeated after every two or three hours.
1. Headaches– tulsi is used as an effective medicine for headaches. A decoction of the leaves twice a day can help get rid of headaches.
1. Respiratory disorders– the herb, tulsi is useful in treatment of respiratory system disorders. Tulsi leaves boiled in half-a-liter water, till half amount of water is left, added with ginger and honey is an effective remedy for asthma, bronchitis, influenza, cough and cold. This can also be given with cloves and common salt, to get immediate relief.
Home remedies with tulsi-

Tulsi strengthens the body to fight diseases caused by the deficiency of vitamin A and C. It also has the potential to cure feminine diseases.
1. In case of sore throat, boil tulsi leaves with water and drink twice a day. This water can be used to gargle.
2. Tulsi juice and honey are effective in curing hiccups.
3. Tulsi leaves provide relief in ear pain and infection. Put a few drops of tulsi leaves into the ear for relief.
4. To get relief from pain due to burns, apply tulsi juice mixed with equal amounts of coconut oil.
5. To get quick relief from itching, apply tulsi juice mixed with lemon on the affected portion.
6. Eating a few leaves of tulsi improves digestion, relieves acidity and gastric trouble.
7. Tulsi leaves boiled with water, and then cooled can be applied on acne-affected area and eliminates pimples.
8. A few leaves of tulsi chewed can cure ulcers and infections in mouth.
9. To cure malaria, take 5-6 leaves of tulsi with black pepper powder twice a day.
10. Using the powder of dry tulsi leaves, and brushing teeth with this powder can keep healthy gums and prevent bad breath.
June 11, 2014
IndiJoe:Foodie dream come true

Behold!Here comes IndiJoe !Another page int he foodie diaries is about to be filled!A true foodie heaven(figuratively)has been uncovered from under folds and folds places and cities.Situated at the Ambiance mall,Gurgaon,this food joint comes across as an actual foodie dream with an ‘all you can ‘eat buffet.You name it and they have it.Indian,Chinese,Thai,Continental,Italian,American,Mediterranean,Mongolian ,and so on and so forth.The list goes on and on.Where some other restaurants may claim to provide similar variety,they cannot maintain a very consistent quality in every dish that they serve.Yet at IndiJoe ,the persistence and consistency is near perfect.From the most simple to the most complex of dishes,they tend to create each dish with equivalent finesse.As you enter,you would see elegant and private looking tables and cubicles that are set to provide for a one to one experience between you and your food. The walls speaking volumes of the craziness with Bollywood and Hollywood stars adorning it,Marilyn Monroe in her much loved smile and grace,urban art and figures surround you.

And from between the sections provided for the tables lies your path to the foodie salvation.At the end of the dining section lies a humongous array of food ,arranged in a buffet.Each pan,each casserole,each vessel brimming with hot ,mouth watering food that is ready to be served.All you have to do is pay for one plate and then you may please your appetite and taste buds as much as you can.The only labor being that of self service.

It is but obvious that as you come to the position of deciding ‘where to star’t and ‘what to eat’,you shall be confronted with a dilemma.The only sure shot way out of it being that you must quickly shortlist a few dishes according to your personal preference and take small portions of each of those shortlisted dishes.Take your own sweet time,indulge in the flavors,relish the aroma and tingle your taste buds with each savory bite,though keeping in mind the awesome taste of each dish I cannot fully assure you that you will be able to zero down on a dish or two,though you will surely learn the skill of rotating the dishes in turn to eat.Confronted by the same dilemma,I found myself stuck between the Mongolian chicken,Garlic noodles,cheese,mushroom and capsicum pizza and prawn curry with rice.Yes that is some variety on a single plate!The Mongolian chicken harbored a soft oriental tinge balanced with the flavor of spices,indeed a much relished form of chicken,the garlic noodles were absolutely remarkable for having maintained a subtle tinge of the strong flavor of garlic without overdoing it,the noodles being non greasy and well seasoned with the requisite ingredients added to the pleasant experience.

An all time favorite pizza,it was hard to resist this temptation,a thin crust well layered with cheese ,capsicum and mushroom chopped finely,a scrumptious treat indeed.

Coming to the prawn curry,maintaining the spicey tag with a tangy taste of tomatoes,the beautiful pinkish brown shade of prawns made it one hell of a delectable dish.An honorary mention to the regular Indian dishes such as Arahar ki daal and aloo ki sabzi that were totally worth eating and paying for.The crispy Kachoris and the burgers with juicy patties were also much enjoyed.Their menu is subject to rotation each day,though each dish is worth eating,absolutely delicious and unforgettable.

There is more out here!For those with a major sweet tooth,here lies more to your ultimate frenzy !They have a fountain that is brimming with molten chocolate,and its really hard not to go and dip one of these soft spongy plain vanilla or chocolate chip cakes in it!

A beatific blueberry cake,so light on the tongue that each bite melts in your mouth leaving the most delectable of all tastes on your palate.The lemon tart with an amazing balance between the sweet and sour taste was indeed well made.Hot walnut brownie with vanilla ice cream,the ‘melt in your mouth’ mal- pua and gulab jamun,and the list goes on and on.You shall definitely end up eating more than the usual.Getting up and serving rounds after rounds,to get some more of their scrumptious food.Every possible way of satiating one’s hunger lies in your plate! Simple or complex,Indian to international,sweet and sour,spicey to subtle,crazy yet gracious,that is how IndiJoe is.Keeping their consistency and quality intact in each dish that they serve,a friendly staff,delectable food,amazing urban yet cozy decor and ambiance,this place is sure to add to some really good memories.You might as well have a full stomach yet you just cannot help eating a few servings more than your actual capacity,and seeing the menu for the desert ,well the stomach itself shall crave for more!The entire world’s cuisines are in your plate,served at a single place,none other than at IndiJoe,what more could you ask for!Foodie dream come true!!Indulge as much as you wish to,a total Paisa Vasool food. BON APPETITE!!

June 11, 2014
Kebabs- something you can drool over.
Kebab is a Middle Eastern dish where pieces of meat or vegetables are grilled or roasted. They can be both vegetarian and non vegetarian. The traditional meat used for the preparation of kebabs was lamb however depending upon local tastes and preferences of the consumers, other options such as beef, chicken and pork also started being used. The kebab was so famous in the Mediterranean and Southeast Asia that it became a part of the everyday cuisine. From the Middle East it travelled to Central Asia and then slowly became a worldwide favourite with time. During the earlier days, the Greeks used portable trays made up of ceramic to grill pieces of meat and vegetables while Persian soldiers used their swords to grill meat over open flames.

Kebabs can be prepared at home as well. One of the methods for the preparation of chicken kebab is given below. Similar way can be used to make other non veg and vegetarian kebabs by just substituting chicken with any other meat or vegetable.

Chicken kebab

Directions:
- Dilute 2 tablespoon of cornflour in 1 cup of water
- Clean the chicken and chop the meat in medium size pieces
- Marinate the chicken with salt, vinegar and black pepper and place it for 15 minutes
- Add to chicken the cornflour mixture with curd, ginger green chillies and garlic with 1 tablespoon of ghee and mix well
- Cover and refrigerate it for about 8-10hours
- Melt ghee in a pan and slowly add the pieces of chicken on high flame
- Fry till the piece turn golden brown
- Once all the pieces are fried, serve with chutney and salad.
Green chicken kebab

This is another recipe for the preparation of chicken kebabs which uses coriander leaves, mint leaves, methi leaves and spinach as well.

Directions:
- Wash about 400 grams of chicken and chop them in medium sized pieces
- Apply salt, lemon, ½ teaspoon chilli powder on the pieces and keep it aside for 10-15 minutes.
- While the chicken is marinating, chop the methi leaves into thin slices and grind it with mint, coriander, spinach leaves, ginger, garlic and green chillies to form a paste.
- Now add curd and spices in the paste and mix well.
- Coat the chicken pieces with the paste and cover it and place it aside for 20 minutes. During this time span the chicken will suck in the smell and flavour of the green paste.
- After soaking the skewers in normal water for, apply oil and arrange the pieces of chicken onto it. Spread oil over the chicken pieces.
- Preheat the oven at about 350F for 5 minutes and after that place the skewers in the oven and leave it to grill for 18 minutes.
- A check has to be kept to see that all the sides of the skewer sticks cook evenly.
- Once the kebab is ready, remove it from the skewer and arrange it on a serving plate and serve with lemon wedges and spicy green chutney.
Veg Chilli Milli Kebab recipe

This is a vegetarian kebab recipe for the vegetarians out there
- Mash 4 potatoes in a bowl and at the same time boil spinach for some time then drain and blend the spinach to form a puree.
- Combine 1tsp of ginger and garlic each with 4 green chillies and capsicum and chop them finely.
- Now mix all the items together. The boiled potatoes, the spinach puree and chopped mixture of ginger garlic with chilli and capsicum.
- To this add red chilli powder, turmeric powder, black pepper, coriander and garam masala powder (1/2 teaspoons each)
- Also add 2 tablespoon of breadcrumbs and salt to taste.
- Wash and clean the skewers and then apply oil over them.
- Preheat the oven at about 350F and arrange the kebabs onto the skewers and then again apply oil over the kebabs.
- Grill the kebabs for about 20 minutes till they are golden brown and have a crispy crust.
- Once the kebabs look nice and golden, remove them from the skewer and place it on a serving plate and garnish it with some fried chillies.
- Your vegetarian kebab is ready to be served.
Vegetable Seekh Kebab

This is another vegetarian dish of Hyderabadi cuisine. This dish can be eaten both as a snack as well as a starter. The main ingredients used in this dish are French beans and cabbage and the special fact about this dish is that it is prepared on a stone.

Directions for cooking:
- In a pan heat 2 tablespoon of oil and then add chopped french beans, carrot and cabbage on one side of the pan and on the other side add about ¾ cups of green peas and mash them nicely.
- Mix everything and cook for about 3-4 minutes.
- In another pan roast gram flour (3 1/2 tablespoon) and caraway seeds for about 2 minutes.
- Now mix the flour with the vegetables along with ginger garlic paste and green chillies and mix well for half a minute.
- Add salt, chat masala and cashewnut powder with the flour and mix everything well.
- Take portions of this mixture and cover it on the skewer and press it around the stick till it’s evenly layered.
- Put oil on the grill stone and heat.
- Now place the kebabs on the hot stone for about 3 minutes till all the sides are slightly coloured.
- Serve the dish by sprinkling it with some chaat masala.
There are many more of such tasty kebab dishes which can be prepared at home. Earlier kebabs used to be consumed only by the royals but with time it became a favourite of all.

Georgie Rajan
June 11, 2014
Coffee Mania!

You get up in the morning and you have it. You come home tired after a day of grueling work and you have it. You want to take a break to rejuvenate and satiate yourself and you have it. Well, you may be wondering by now what this ‘it’ is. It is a very simple thing actually. A cup of steaming coffee!

Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. Coffee plants are nowadays cultivated in more than 70 countries which are primarily in the equatorial region namely the continents of Latin America, Southeast Asia, and Africa. In case of India, the best quality coffee plantations can be found in the regions of Kunnor Valley located in the Nilgiri Hills.

Have it hot or have it cold, pour milk into or have it without, add a dash of cream or not, take sugar with it or simply don’t – there are ample choices when it comes to sipping on this refreshing beverage. Coffee-lovers can partake of coffee in various ways. Here are some of the more popular ones:

(1) Espresso:

Espresso is a concentrated coffee beverage. It is brewed by forcing a very small amount of nearly boiling water which is about 86 to 95 °C (that is, 187 to 203 °F) under high pressure through finely ground coffee beans. Espresso often has a thicker consistency than the coffee brewed by other methods. The flavours and chemicals in a typical cup of espresso coffee are much more concentrated. Espresso often serves as the base for other coffee drinks such as a latte, cappuccino, macchiato, mocha, or americano. The usual serving size is much smaller in case of this particular beverage. But be very careful while you have this drink for a little bit too much and you will be sharing the lifestyle of certain night owls!

(2) Cappuccino:

This comes next in the line of popularity when it comes to coffee. Cappuccino is a coffee-based drink prepared with the help of espresso, hot milk, and steamed milk foam. A cappuccino usually exceeds the height of the cup it is served in. The foam is thus, visible above the side of the cup. A cappuccino is traditionally served in a Chinese porcelain cup which has far better heat retention characteristics than glass or paper. It also enhances the aesthetic beauty of this simple drink. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid which allows it to stay hot for a longer period of time.

(3) Latte:

A latte is a type of coffee beverage which has portions of both espresso and hot steamed milk. They are generally mixed in the beverage in a ratio of 1:3 to 1:5 espresso to milk. A latte always has a little foam on the top which acts a good insulator as well as makes the drink look extremely inviting. This beverage is very much similar to the Portuguese galão. It is immensely popular among the mass in the regions adjoining Portugal, Turkey and Spain.

(4) Mocha:

A mocha is almost identical to a latte except in the way it is garnished and for one special ingredient namely, chocolate. Mocha is usually prepared in the ratio of one third of espresso along with two thirds of steamed milk. However, a special portion of chocolate is added as garnishing later in the form of hot chocolate syrup. Some top chefs even add chocolate shavings and chips as an innovation. Mochas can contain either dark or milk chocolate. But in the current age of industrialization, other coffee vending systems across the world are designed in such a manner that they use instant chocolate powder as a ready alternative instead of the traditional chocolate syrup to marginalize profits.

(5) Indian Filter Coffee:

Coffee remains an integral part of South Indian culture in Asia. Whether it is a wedding ceremony or an occasion to entertain your house guests, coffee is an essential item on the menu. South Indian Coffee also known as Mysore Filter Coffee or ‘Kaapi’ (the South Indian phonetic rendering of “coffee’’) is a sweet milky form of coffee which is made from dark roasted coffee beans (70%–80%) and chicory (20%–30%). It is especially popular in the five southern states of India -Andhra Pradesh, Telengena, Karnataka, Kerala and Tamil Nadu. It is traditionally served in broad-based and goblet-shaped stainless steel glasses.

(6) Instant Coffee:

Instant coffee is the most popular choice of coffee drink in today’s fast-paced life. Instant coffee is a beverage which is prepared from brewed coffee beans. Through various manufacturing processes, the coffee is dehydrated into the form of powder or fine granules. These can be rehydrated when steaming hot water is added to the mixture in order to provide a drink which is almost similar (though not identical) to the conventional cup of coffee. Some popular brands of instant coffee include Nescafe, Bru, Mr. Brown Coffee, Folgers, etc. This is the most popular type of coffee in terms of preparation and efficiency for the globetrotters or even people on the move 24×7. Thus, it truly lives up to its name.

However, too much of a good thing is never beneficial. Thus, before signing off, let me caution you about the few health hazards excessive coffee consumption may give rise to. It might cause insomnia or heart ailments among some. But that is no major reason for you to get alarmed or panic. So, what are you waiting for? You now have all the necessary information which you require to make your decision regarding the type of coffee you would like to enjoy. Sit back, relax and simply enjoy your choice of hot (or cold) cup of coffee!

June 10, 2014
CHICKEN CHOP SUEY TO THE RESCUE!

Ever had days when you desperately wanted to have something really tasty but was out of your budget?Or got scolded over the phone by your mother for not having something healthy?We all have had those days,and at such times its often noticed that we somehow come across memorable solutions.The ‘jugaad’ tech,the hunt for healthy or inexpensive food that would not bloat us into absolute wobbly humans as our mother warns us,memories of food arranged under such constraints is unforgettable.One such foodie experience is what I wish to share. Hungry,with not much in our pockets to pay, hearts that were reluctant to eat even a single morsel of street food,my friend and I,longed to have something proper,filling and within the budget of say around Rs.200,we racked our brains to work and come up with some decent place to eat.And each time,either the quantity seemed insufficient ,or the costs seemed too high.

With sheer dejection we de- boarded the metro at Green Park metro station,making a starved exit ,devoid of any ideas whatsoever,and there was the answer to our “no street ka khana” problem,a tiny air conditioned eatery stating to serve Chinese ,Thai and continental food,The Flaming Wok.From where we stood we could make out that it was a decent place,but what worried us was again the cost.Desperate to take the chance we walked in feeling the cool gust of air on our faces,we asked for the menu.At first our eyes lingered ,scanning for something that would fit our requirements,section after section we felt like penny less customers who were too hungry to leave and would eventually have to wash dishes to eat the scrumptious looking food they offered.But at the very end of it all we found our section,that of Chinese platter and combos.Having contemplated what would be better we zeroed down to the all time famous Chicken Chop Suey,keeping in mind that we must not regret what we ordered,after all being that hungry makes you no less cranky than an ancient quack.
Waiting in the neat space,seated on the beige coloured chair and table we had not much to look around ,except for an article of Hindustan Times praising the food served here and a certificate for the same.Convinced that though the place is not as huge as other restaurants are,it was well acclaimed for it’s food and service.As some time passed, about fifteen minutes or so ,having drank numerous glasses of water and a Minute Maid Pulpy Orange,we eagerly waited,controlling our pangs of hunger that wrecked havoc in our stomach ,there came a simmering bowl of chicken chopsuey,the oriental aroma tickled our nostrils,mouth watered at the thought of finally eating .

The manager cum waiter politely served us with our portions of the dish.And here I must mention,the quantity even after being served a plate full of the dish was still enough to be served to two more people.The chop suey,in corn coloured gravy ,loaded with vegetables and soft and long slices of chicken would have made any mother proud for seeing their child consume that good a quantity of broccoli,capsicum,cauliflower, lettuce,celery,baby corn ,beans and bell pepper.Colourful and extremely healthy from the variety of vegetables and the chicken soft and tender made the most spell binding harmony to the palate.The brown shaded noodles,crisp and non sticky, fried perfectly made the combination of the two even better.

With each bite ,a savory mix of crispy noodles,tender chicken pieces and well flavored vegetables that retained a slightly raw tinge to their crispiness in a perfectly simmered gravy,made us thankful for having discovered this place and selected this dish.A complete paisa vasool,the quantity was so good that we actually had to get the remaining chop suey packed.The best part about the taste of the chop suey was its balance between the typical Indian version of Chinese and that of the oriental Chinese.This subtle balance,and the evident play of spices and flavor,putting forth the right kind of bland an the right kind of taste adds to the beauty of the dish.

As students we have days of running low on budget,chidings on call for not having enough vegetables,of eating out,precautionary warnings of eating any street food etc though not many college kids can avoid eating out,they can definitely do something about the above mentioned constraints .Flaming Wok seems to be providing a good way to tackle such problems.Easy on the pocket,great to taste and filling for the tummy.A perfect buster of hunger pangs,this Chicken Chop Suey is without a doubt a healthy and delectable treat available at a very pocket friendly price.With other scumptious dishes available as well,The Flaming Wok provides genuine Chinese,Thai and continental dishes .Their prawn based dishes are also a common favorite .Their crispy lamb is yet another addition to the oriental express ,though the price may not be as easy on the pocket.The actual variety of dishes based on chicken,mutton,fish and prawn is really praiseworthy.

Though sadly enough the Flaming Wok is no longer functioning at the green park branch,another branch has been inaugurated at the C.R Park,Delhi.There are many other outlets around the city,though the fond memories of this particular branch is unforgettable.A happy addition to the available eateries,though the address is different,yet the tantalizing taste remains just the same.BON APPETTITE!

June 9, 2014
Biriyani Galore

Be it the heavy rich biriyani in Arsalan or the seemingly light biriyani in Aminia or the just-perfect biriyani in Rahmania – EVERYONE loves a bit of biriyani.

When I joined college, I was literally in heaven. Park Circus is an area oozing out with old and new food places – an abode for food lovers (the fact that the food capital of the city, Park Street is a brief 7-minute-walk away simply adds a few feathers to its shiny blue cap).

Arsalan has been a favourite food joint to visit during the many lunch breaks for the past two years. There’s literally 2 Arsalans, 1 Shiraaz, 1 Kohinoor, 1 Zeeshan and other cheap beef biriyani places – all brooding near my college.

How you expect anyone to be in shape, I wonder.

Biryani, Biriyani, Biriani, Beryani, Beriani or Buriyani – however it is you may pronounce, you are bound to love it – it’s aroma, it’s flavor, it’s exquisite blend of the right amount of spices and the special place it takes you when you have your first spoonful…

Ah!

I’m getting hungry by merely thinking about it. So not fair.

Anyway, here are two recipes if you fancied cooking your Biriyani instead of a take-away.

Mutton Biriyani

Time: 3 hour 30 minutes

Serves: 6

Ingredients:

For the rice – 1 star anise, 500 gm basmati rice (washed & drained), 2 bay leaves, 2 black cardamom, 2 tsp black cumin seeds, 6 black peppercorn, 6 green cardamom, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4th jaiphal, 1 javitri, 3 tsp salt
For mutton marination – 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), 1 Tbsp garam masala, 1 Tbsp garlic paste, 1 Tbsp ginger paste, 3 Tbsp raw papaya paste, 4 Tbsp hung curd, Juice of 1 lemon, 1 Tbsp red chilli powder, 1 tsp salt
Other ingredients – 4 onions (thinly sliced), 2 tomatoes (chopped), 1/4 th cup milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies

Direction:

Marinating the mutton – To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

Making fried onions or Barista –Slice 2 onions very thinly. Separate the slices. In a pan or kadai add oil and fry the onion slices till nicely brown. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color. Take the fried onions out with a slotted spoon or ladle. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

Cooking the mutton – Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

Preparing the rice – Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli). Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd. Drain the water & remove the whole masala potli.

Preparing the saffron-milk – Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani – Take a large heavy bottom pan with tight fitting lid. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve with raita and salad.

Fish Dum Biriyani

Time: 1 hour 45 minutes

Serves: 4

Ingredients: 1 kg fish fillets-cut into 1.5 ” cubes, 2 Tbsp oil, 1 cup onions-grated, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1 Tbsp coriander powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 cup hung yogurt, 1 cup coriander leaves-chopped, Green chillies to taste-finely chopped, 1 tsp biryani masala, 1/3 cup browned onions

For the Rice – 2 cup rice-cleaned and washed, 2 tsp oil, 4 cloves, 4 peppercorns, 1 cinnamon-broken, 4 green cardamoms, 1 tsp salt, 3 cups hot water, Saffron or color mixed in 1 cup warm milk

Direction: Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Image and Recipe Courtesy – cooks.ndtv.com

June 9, 2014
The no-fuss Valentine’s Menu

Valentine’s Day 2014 may have gone. But your Valentine surely hasn’t.

And for your next few Valentine Days, how about you prepare and sharpen your skills beforehand rather than the day before.

Here, by skills, I refer mainly to cooking since that is my forte.

It’s June now. So, you have exactly 9 months to learn and let learn.

For the beginners, you might want to start with something simple and quite easy, like the ‘Eton mess parfait with berry sauce’. For those who cook occasionally, you might be a tad bold and wind up cooking something like ‘Sweetheart choc and hazelnut sandwiches ‘. And for those who cook regularly, well, I don’t really have anything to teach but merely share a few lovely recipes.

For the beginners:

Eton mess parfait with berry sauce

Time: 15 minutes (plus freezing)

Serves: 6

Ingredients: 284ml pot double cream, 200ml pot Greek yogurt, 4 small meringues (crumbled), 200g strawberries (hulled and chopped), 2 tbsp lemon curd, 200g raspberries and strawberries (halved, for topping)

For the sauce – 150g punnet raspberries, 150ml punnet strawberries, 2 tbsp icing sugar, 1 tbsp lemon juice

Directions: Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

For the Novice:

Sweetheart choc & hazelnut sandwiches

Time: 10 minutes

Serves: 2

Ingredients: 4 slices from a small sliced brioche loaf, 3 tbsp chocolate hazelnut spreads, 1 large egg, 75ml whole milk, 1 tsp vanilla extract, 1 tbsp caster sugar, 2 tbsp chopped toasted hazelnuts, 1 tbsp butter, icing sugar (for dusting), ice cream (to serve), raspberries (to serve)

Directions: Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

For the Expert:

Beef & beer pie

Time: 4 hours

Serves: 4

Ingredients: 1 onion, chopped, 1 small celery stick (chopped), 2 tbsp butter, 2 tbsp plain flour, 700g beef shin (featherblade or stewing steak, cut into large chunks), 1 tbsp Worcestershire sauce, 2 beef stock cubes, 2 sprigs thyme, 540ml can dark ale or beer, 1 egg (beaten), a few pinches poppy seeds

For the pastry – 500g plain flour (plus a little extra), 250g vegetarian suet

Directions: Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Treacle tart hearts

Time: 25 minutes (plus chilling)

Serves: 8

Ingredients: 200g cold unsalted butter (cubed), 350g plain flour (plus extra for rolling out), ½ tsp ground ginger (optional), 100g golden caster sugar, 1 egg yolk

For the filling – 400g golden syrup, finely grated zest of 1 lemon and juice of 1⁄2, 100g white breadcrumbs

Directions: Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.

Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

Recipe and Image Courtesy – bbcgoodfood.com

June 9, 2014