Blog

The Homecoming

Delhi is almost home. I have been living here for long now: first as an undergrad at St. Stephen’s College between 2010 and 2013, and then as a graduate student at JNU since. I love the buzz of the capital. And I absolutely love the freedom of life in a hostel. I can stay up till 5 in the morning – reading, watching a movie, or simply trolling about on the web. And of course, I love my friends: they are like family. But every few months, there comes a time when I pack my bags, say goodbye to my friends and the unchecked (and often irresponsible) routine of hostel living, and leave the almost-home for home.

The moment the plane lands, I’m expected to switch on my phone and call mum. She gets anxious otherwise. Ever noticed how parents trust their kids (20-something year olds included, unless married – that’s a whole different story) to be responsible and keep safe when in another city, but worry themselves sick when those same kids are out with friends while in the home-city? In any case, the moment I emerge from the exit at Lokapriya Gopinath Bordoloi Airport, I am greeted by the much-familiar ring of Assamese words in the air. Once home with mum, it’s like I’d never left. The relaxed conversations, the very vernacular jokes, and the comfort of my bed (seriously, why are beds in hostel rooms never like the ones at home??) – all make the time away dissolve into nothingness. It’s only when mum brings in my lunch that I realise how much I had missed home!

When I’m in Delhi, lunch is a casual affair. More often than not, “lunch” is a quick samosa and a glass of nimbu paani at the canteen between classes. On days off, I have to drag myself to the hostel mess to feed on the less than palatable dal–chawal–sabzi served. The seemingly-harmless decision to take a catnap at noon and the subsequent failure to respond to the alarm may cost me a whole day of hunger-pangs. Home now, mum is religious about a good, hearty, no-nonsense lunch. The plate she brings in is laden with a generous serving with aromatic Basmati rice, dal, sabzi tailored to my taste, healthy home-made chicken stew, and papad. The first spoonful feels like a mouthful of health – the smell, the taste, the unparalleled delight of food prepared with love and care.

The one thing that never fails to make me feel blessed when home is the sheer abundance and easy availability of food. In order to truly appreciate this, you need to understand how the mess system in my hostel works. Breakfast is served between 8:00 and 9:30 in the morning, lunch between 12:30 and 2:00 in the afternoon, and dinner between 7:30 and 9:00 in the evening. Heavens forbid you feel hungry in the hours in between (and you often do between lunch and dinner), satiation would cost you some amount of money, and a walk in the sun to the dhaba or general store. One way around might be to stock up on fruits. But fruits aren’t easily available and don’t stay fresh for long in summer, the luxury of refrigeration not being available. Another option might be crackers and snack-cakes. But there’s only so much compromise your health and conscience can take. Besides, there are those days when your taste buds throw a tantrum: they need to be pampered with cooked food. How I’ve craved mum’s poha on those long, hungry evenings when I’m rushing to finish an assignment or am simply, utterly broke (yes, people in hostels go broke sometimes when they are careless in the first weeks of the month)! At home, any time that I feel hungry even in the slightest, I need look no further than the refrigerator or the kitchen shelf for some snack more wholesome than the deep fried pakoras or Masala Maggi available at the dhaba a good 10 minutes’ walk away from my hostel.

Besides, meal-time at home does not involve the stress of weighing your options. If the breakfast table has macaroni and cornflakes on it, I do not have to choose between the two – I can have a bit of both. At lunch or dinner, I do not have to decide whether foregoing my chicken curry in favour of the gulaab jamun that only comes with the paneer is a good idea. If there’s Roohafza on offer, mum does not deny me a glassful because I chose the egg curry instead of the sabzi.

I understand that every hostel mess offers choices so as to better accommodate diverse tastes and food-related beliefs of the students, and restrictions in choices of food are exercised so as to make the system economically viable. No complaints about that. But it’s an absolute pleasure to be liberated from these rules every once in a while – and by providing that opportunity, home just feels that much homelier. Every single time I come home for the holidays, I realise how real the connection between “home” and “food” is in my mind. Home is where the food feels right. You have to give it to George Bernard Shaw: there really is no love sincerer than the love for food.

May 23, 2014
Bengalis and their obsession with Fish

‘Mach’. ‘Dal’. ‘Bhat’. The three monosyllabic words represent a paradisiacal abode for the good people of Bengal. Bengal, being near the coast, is abundant in a variety of fishes and thus the emergence of a myriad of ever-popular fish delicacies has taken place.

It is said that a Bengali cannot live without his fish. Wherever he may go, however far he may travel, his love for fish –bag and baggage- travels with him.

Truth be told, this is just another stereotyped belief. Being a Bengali myself, I prefer ‘Tandoori Chicken’ over any fish dish. I’m just not crazy about fishes. As simple as that. But my brother, who lives in Peterborough, London, still has his ‘mach-dal-bhat’. Finding fishes from Bengal in a London market is a Herculean task. But when there’s a will, there’s a way. And there are millions and millions of crazy Bengalis like him all around the world. Another example is my friend Roon studying in Christ University, Bangalore. Every term break she escapes to Kolkata to fulfill and consume her quota of Bengal fishes. One Month. No Chicken. No Mutton. No Paneer. Just heavenly Fish.

“In the hands of an able cook, fish can become an inexhaustible source of gustatory pleasures”

-Jean-Antheleme Brillat-Savarin, ‘the Physiology of Taste’

Hence, I jotted down the three most popular and most celebrated fish dishes of Bengal:

Dab Chingri (Prawns flavored with ‘paanch phoron’ and cooked in a tender coconut shell)

Cooking Time – 30 to 40 minutes

Servings – 4

Ingredients – 1 cup Prawns ( peeled and deveined), 1 small tender coconut, Salt (to taste), ¼ tsp turmeric powder, 1 tbsp mustard oil, ½ tsp ‘panch phoron’ (a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds), 2 medium onions (sliced), 1 tsp ginger paste, 1 ½ tsp garlic paste, 4-5 green chilies (slit), ¼ cup coconut (scraped), ¼ cup tender coconut flesh(malai) chopped, whole wheat flour (as required)

Directions – Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid. Preheat oven to 220°C. Add salt and turmeric powder to the prawns. Mix and set aside. Heat mustard oil to smoking point. Cool slightly and add ‘paanch phoron’. When the seeds splutter add onions and sauté. Add ginger and garlic pastes, green chilies and coconut and continue to sauté for two minutes. Add one cup of water and stir. Add prawns and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough. Place in the preheated oven and cook for about twenty minutes. Open the lid and serve hot.

Shorshe Ilish (Hilsa cooked in mustard gravy)

Cooking time – 30 to 40 minutes

Servings – 4

Ingredients – 1 medium Hilsa (1/2 inch darnes), ½ cup mustard seeds, salt (to taste), ½ tsp turmeric powder, 2 green chilies, 4 tbsp oil, 1 large potato (cut into fingers), ¼ tsp onion seeds

Directions – Wash fish pieces and marinate with salt and turmeric powder and set aside for ten to fifteen minutes. Grind mustard seeds with green chilies to a fine paste using water as required. Heat oil in a pan and lightly fry the marinated fish pieces on both sides till lightly browned. Drain and set aside on a plate. In the same oil fry the potato fingers till lightly browned. Drain and set aside. In the remaining oil add onion seeds and sauté till fragrant. Add the ground paste and sauté for a minute. Add a cup of water and bring it to a boil. Add turmeric powder and salt. Add potato fingers and simmer till they are done. Add fish, cover and simmer for two minutes. Serve hot with boiled rice.

Doi Mach (rohu fish cooked in curd)

Cooking Time – 30 to 40 minutes

Servings – 6

Ingredients – 5 to 6 medium large rohu fish/bhetki, salt to taste, 2 tsp turmeric powder, 2 to 3 medium sized onions, 3 to 4 pods garlic, 1/3 tsp ginger paste, 4 tbsp of oil, 4 green chilies, 2 tbsp plain yogurt, 10 raisins, 1 bay leaf, ½ cinnamon stick, 4 cloves, 3 green cardamom, 1 tsp cumin powder, 1 tsp coriander powder, 1 cup water, 1 tsp sugar

Directions – Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out. Cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt. Heat remaining oil in the skillet. Add raisins and bay leaf. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder and 1 teaspoon of coriander powder. Keep stirring for 3 minutes. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.

Picture Courtesy – corporate2kitchen, ahomemakersdiary.com

May 23, 2014
Bengali Food Culture

Bengalis as a community are known to find pleasure in food. Even the average Bengali will be able to give you a thorough lecture on the exact proportion of what spices should (or should not) be present in a chilli potato curry, and with extreme confidence at that! Their tastes are often simple yet singular. The wide ranging array of Bengali food is mouth-watering; ranging from the spicy ‘Machher Jhol’ (Fish curry) as a complement to the main course , to ‘Payesh’ (Sweetened rice-milk pudding) as dessert. Bengalis will never compromise when it comes to matters of the tummy. After all, ‘The way to a man’s heart is through his stomach’.

Having taken this to heart, Bengalis pay the utmost importance to food-breakfast, lunch, dinner and mid-night snacks as such. Food is served heartily this side of the Ganges as everyone here is a foodie at heart and a ‘Babumoshai’ in thought. And dare I say they are toughest among critics as well!
A typical Bengali meal can qualify as a dietician’s nightmare any day and consists of items rich in taste (‘Chingri Machher Malaikari’), indulgence (‘Nolen Gurer Roshogolla’) and sinfulness (‘Mishti doi’ anyone?).But don’t be scared! Let us take a look at some of the dishes that the average Bengali eats.

(1) ‘Bhaat’ (Steamed rice): The first thing served on your platter- a steaming ladleful of hot rice, its aroma being smelt 3 houses away; with a mysterious vapour rising in the sky in its wake. A dash of salt and a slice of lemon are thrown in on the side (for good luck maybe!). This is their staple diet, their food for all seasons and maybe a cause of their paunch. It’s good for digestion purposes as well as it keeps the stomach cool and has a good water content which is extremely essential for the humid climate in India and most places of Asia too where people eat rice.

(2) ‘Saak’: This is a dish served as a starter to your meal along with rice. It mainly consists of the fried leaves of many plants cooked in various ways. One should always eat a spoonful of this dish as it is high in dietary fibre, roughage, and vitamins (especially Vitamin C). Moreover, it acts as a wonderful appetizer. Whether it’s ‘Laal Saak’ with a hint of ‘Kasandi’ to heighten its taste or ‘Methi Saak’ with a green look and bitter aftertaste, these come in a variety of flavors and are considered a must on the menu.

(3)’Ghonto’: The literal translation of this Bengali word would be ‘chaos’ or ‘cacophony’. In the gastronomic sense, it symbolizes a mixture of sweet potato, brinjal, jhinga (ridged gourd), ’potol’, ‘seetaphal’ (Pumpkin) and foliage bursting forth into a rich array of greenish-yellow colour and bringing a taste meant to make your taste buds tingle in a way that only Bengali food items can.

(4) ‘Shukto’: This dish acts as the unifying factor of a Bengali meal. It tastes best when had with rice. It is basically an array of assorted vegetables (brinjal, sweet potato, ‘potol’, etc. ) cooked in a special mixture of milk, poppy and mustard seeds that enhance its flavor manifold. Does it taste bitter, sweet, pungent or salty? Try some to be sure!

(5) ‘Bhetki Maacher Paturi’: Bengalis simply CANNOT do without their daily dose of fish. A dedicated Bengali always prefers fish to other non-veg fare. In this culinary marvel, the fish is de-boned and cut into square pieces, dipped in a special paste and wrapped tightly in banana leaves which are typically tied up with string. These are then steamed for an appropriate period and served hot, smoking and ready to eat!

(6) ‘Shorshe Ilish’: The ‘Ilish’ (or Hilsa fish) is considered to be the king of fish. Many Bengalis vouch for it blindly based on its superior taste. This is a fish preparation where the pieces are prepared in a special curry of mustard seeds which heighten the flavor and give it a golden-yellow cover. By personal experience, it has been known to leave all people partaking of it licking their fingers for good!
P.S. : This item is also healthy as it is a rich source of Omega 3 fats; considered to be good for the heart.

(7) ‘Payesh’: A good meal simply cannot end without a fabulous dessert!
Here, ‘Payesh’ is the key. It is similar to ‘Kheer’ except that it contains rice. It is a mixture of milk, sugar, rice and sometimes ‘Gur’ (jaggery, for the uninitiated) in just the right proportions- thick, creamy and succulent. It acts as a very good digestive as well.

(8) ‘Roshogolla’: This is a boiled Bengali sweet dish available everywhere and sundry. A perennial favourite of all Bengalis, it comes dipped in sugar syrup and seems milky white (the pure ‘Kheer’ variety) or a rustic brown (‘Nolen Gur’, anyone?). Almost all Bengali meals end with this round ball-like-item which you are supposed to grasp (not squeeze) and put into your mouth, sticky syrup and all.
Chew, sit back and enjoy friends, you have tasted a food fit for the ages!

(9) ‘Sondesh’: A dry usually square-shaped sweetmeat differing widely in appearance and taste. It is basically ‘Kheer’ flavoured with a variety of things such as jaggery (‘Nolen Gur’) in wintertime, mango during the summer months and coconut, almonds, nuts, cashew nuts, and what not added to it. All these contribute to the essential flavor of the dish and make it a mouth-watering condiment.

From the traditional to the trendy, every Bengali has a say here in matters of the heart. And food is the closest that it gets. So, sit back, close your eyes and let your taste buds do the talking when it comes to Bengali food.
This article is written in a light-hearted manner and is not meant to be offensive on any account to any Bengali person or otherwise.

May 23, 2014
The Way to a Man’s Heart is through his Stomach

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give “

-Julia Child

The age old saying, ‘The way to a man’s heart is through his stomach’ has proved to be true time and again. I don’t really know what it is between a man and his food, and the maker of his food. But nevertheless, the equation always works!

Be it a birthday or Valentine’s Day dinner/ lunch or simply, one making up after a teeny tiny fight – cooking a lovesome meal is the right way to do it. Now, imagine your man, after a hard day’s work, coming home to a surprise candle lit dinner – all planned, set and cooked by his better half. Wouldn’t he feel elated? I know my man would. Show a man you love and he will return it double. Yes, men are such adorable creatures.

The small things matter a lot. Be it a simple Cheesy Garlic Bread or a spicy Schezwan Paneer or the healthy alternative of a Mexican Omelette or plain old Chocolate Brownies – he will gobble it up like it is the best thing he has ever tasted.

Men are simple. Men are easy to please. And men definitely know and love their food. So, for all the damsels out there, here is an easy step- by- step romantic dinner to ease your way into his heart.

~~~~~~~

Menu

Drinks

ü Alcohol of your choice

ü Sweet Lime Soda

Starter

ü Italian Bruschetta

Main Course

ü Roasted Chicken with Lemon, Garlic and Thyme

Dessert

ü Red Velvet Cup Cakes with Cream Cheese frosting

~~~~~~~

Drinks

As far as alcohol is concerned, feel free to choose whatever you two like.

Sweet Lime Soda

Total Time- 5 minutes

Serving – 4 glasses

Ingredients – 1 cup lime juice (that has been refrigerated), 1/3 cup powdered sugar(Splenda can be used) , 3 cups club soda, crushed ice, mint leaf (for garnish, optional)

Directions – Mix lime juice and sugar together till the sugar dissolves. Add the club soda and stir lightly just to mix. Place the crushed ice in 4 glasses and pour the soda over it. Garnish with mint leaves and serve at once.

Starter

Italian Bruschetta

Total Time – 6 minutes

Serving – 2

Ingredients – 4 baguette or crusty bread slices, 2 garlic cloves (peeled), 2 tomatoes (cored and chopped), salt (to season), 8 basil leaves (torn or chopped), 1 or 2 tbsp extra virgin olive oil

Directions – Place the bread on a baking tray and toast both sides under the grill until golden brown. While the bread is still warm, rub one side of each piece of toast with a garlic clove, top with chopped tomatoes, a little salt and fresh basil. Drizzle olive oil over the top and serve.

Main Course

Roasted Chicken with Lemon, Garlic and Thyme

Total Time – 1 hour 45 minutes

Serving – 6

Ingredients – 1 (6 pound) roasting chicken, 4 tbsp unsalted butter (softened), 3 tbsp minced fresh thyme (plus 1 handful for stuffing), 4 cloves garlic (chopped), 2 tsp fresh lemon zest, Salt, freshly ground pepper, 1 lemon (quartered), 1 onion (coarsely chopped), 3 celery stalks, 3 carrots (unpeeled cut into thirds), 1 onion (cut into quarters), 1 cup low-sodium chicken broth, 2 tsp all- purpose flour

Directions – Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quarterd onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tbsp of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken for about 45 minutes or until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F. transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminium foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, for about 2 minutes. Season the sauce to taste with salt and pepper. Serve alongside the roast chicken.

Dessert

Red Velvet Cup Cakes with Cream Cheese frosting

Total Time – 40 minutes

Serving – 24 frosted cup cakes

Ingredients –

For the cake: 2 ½ cups all-purpose flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder, 1 ½ cup vegetable oil, 1 cup buttermilk (room temperature), 2 tbsp red food colouring, 1 t sp white distilled vinegar, 1 tsp vanilla extract

For the frosting: 1 pound cream cheese (softened), 2 sticks butter (softened), 1 tsp vanilla extract, 4 cups sifted confectioners’ sugar, chopped pecans and fresh raspberries or strawberries(for garnish)

Directions –

For the cake: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe Courtesy: allrecipes.co.uk, foodnetwork.com

Image Courtesy: southernplate.com, thekenebunkkim.com, marhaba.com

May 23, 2014
Cooking And Kids

“When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.”

– Emeril Lagasse

Cooking with kids is super easy and fun. These days, recipes for kids are readily available on the internet, as well as, in the How-To-Cook-With-Children books. A toddler, a school-age child or an older child – anyone can help in cooking, ranging from snacks to main meals. From creating a menu together to building an organized work station – while one cleans the veggies, another fries a potato, a third grates some cheese, a fourth sautés the veggies, a fifth cleans the utensils, a sixth serves the food on the plates, a seventh sets the table, and so on ( NO, I don’t have the Von Trapp Children in mind) –it is quite an engaging activity.

Watching MasterChef Junior, among other cooking shows, one is full of awe at kids, not even the height of one’s waist, intently cooking with dexterity. Most kids enjoy cooking. Moreover, learning to cook at an early age leads to big bonuses in the later years, when one is in college or about to settle down and start a family.

I have two young cousins who love to cook; one is a boy of six and the other a girl of 12. From dressing salads to making ice popsicles – every tiny step excites them. It sure is fun when it’s time to put the chef’s whites on.

So, here are a few easy-to-cook recipes which are an all-time hit among children:

Mac and Cheese

Cooking Time: 50 minutes

Ingredients: 2 shallots (peeled), 3 cloves of garlic, 1 tsp olive oil, 3 pieces of bacon (diced and cooked, reserving 1 tbsp bacon fat) ,2 tbsp flour, 4 cups of heavy cream, 1 tsp chopped fresh thyme, 1 cup shredded pepper jack cheese, 2 cups shredded cheddar cheese, 1 pound penne pasta (cooked) , ½ cup Panko bread crumbs, 2 tbsp melted butter, 2 tbsp chopped fresh parsley

Directions: Preheat oven to 350 degree F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, breadcrumbs, butter and parsley. Top Mac and cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top (say, 20 to 25 minutes).

Brownies

Cooking Time: 22 minutes

Yield: 12 brownies

Ingredients: 1 package chocolate brownie mix (prepared to directions on box- ½ cup oil, ¼ cup water, 2 eggs), 1 cup peanut butter chips, softened butter (for greasing your baking dish), 1-2 ounce package chopped nuts, ¼ cup mini marshmallows

Directions: Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the brownie batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies.

Peanut Butter Crispy Rice Treats

Cooking Time: 15 minutes

Yield: 18 bars

Ingredients: 6 tbsp unsalted butter (plus more for greasing), 4 cups miniature marshmallows, ½ cup smooth peanut butter, 6 cups puffed rice cereal, ½ cup whole roasted peanuts, 4 ounces good-quality semi-sweet chocolate (chopped), flakes sea salt (optional)

Directions: Lightly butter a 13 by 9 inch baking dish.

Melt the butter in a large saucepan over low to medium=low heat until light brown specks start to form and the butter starts to smell nutty (10 to 12 minutes). Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Chocolate Chip Cookies

Cooking Time: 15 minutes

Yield: 26 cookies

Ingredients: ¾ cup packed dark brown sugar, ¾ cup sugar, 2 large eggs, ½ cup oil, 1 tsp pure vanilla extract, 1 cup all-purpose flour, 1 cup whole-wheat pastry flour, ¾ tsp baking soda, 1 tsp fine salt, 6 ounces semisweet chocolate chips or chunks, 4 ounces dried cranberries or dried cherries

Directions: evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks and dried fruit. Scoop heaping tbsp of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but soft in the center; about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 3 days.

So, what are you waiting for?

Grab your apron, cook and have fun with your kids!!

Recipe Courtesy: foodnetwork.com

Image Courtesy: momtrends.com

May 23, 2014
The Old Cham Of Bangalore

I am from Bangalore and my place is symbolic to the crispy masala dosas and filter coffee. But today the age old masala dosa hotels are replaced by the fancy looking fast food joints and the age old coffee bars by the likes of Cafe Coffee Days and the Barista. ‘Ondu cup coffee kodi’ is now replaced by ‘ Can I have a cappuccino please’ The advent of globalization is inevitable. But what surprises me is its advances to food. The conventional idly-sambhar are not considered a ‘cool’ tagged breakfast. The new breakfast favorites being the french toasts and the bread and jams.

Here is a compilation of the old charms of Bangalore

My dad always says his early morning walk on Sunday in the lalbagh would always end with the masala dosas from ‘ Vidyarthi Bhavan’ over a cup of coffee over the table surrounded by his group of friends. He says the beauty of a Sunday morning is the blusterous sound from the orders and the laughter that echoes from the table. He remembers how he is always greeted with the friendly smile of the waiter and how his masala dosa would get that extra bit of butter. He mocks at the younger generations who hardly have an early Sunday nor enjoy the little pleasures of a chaotic hotels

The Iyengar bakery in Bangalore is one of the oldest bakery and is known for its baking expertise. The Potato Bun and the Vegetable Puffs are popular. But the younger generation finds them not-so-hot for their style. All they need is an air conditioned room, fancy looking tables and menu that screams calories.

To walk your date in to a Cafe Coffee Day and bond over a cup of coffee is a trend and god knows who set that trend. Would you consider taking her to Mtr? Well No. That is so not cool. Maybe just maybe you forgot MTR is a prominent place and your chances for being liked over the food would be high.

If I asked you to treat your friends for your birthday at CTR in Malleshwaram you would probably laugh at me. You don’t probably know the fun of jolting your way through the crowd to get a table and the feeling of triumph when you find one. You probably don’t even know the taste of the butter masala dosa with extra chuttney and those spongy Mangalore bajjis.

Being a South Bangalorean comes an array of advantages. One among them is the accessibility to Brahmin’s Coffee Bar. The authentic Idly and Vadas are accompanied by the mouth watering coconut chutney and the place is known for it’s filter coffee. Filled with college students and the people from the early morning walk this place has a menu of just 4 items and serves them at their best. If you are a North Bangalorean you don’t have to crib as you have your very own Veena Stores which serve the same.

Searching for a Vegetarian restaurant serving authentic staples of the state? Malleshwaram’s Halli Mane is all that you have to visit. They serve community foods and have the chefs out do themselves on festivals. A must try for all the people wanting to try the local food.

The dosas and Idlis have left you craving for meat. Then go try the Military Hotel in Jayanagar. It is a small restaurant with impeccable food and people usually take away the meat and other specialties. So the next time you want your meat right you know where to go.

Ramakrishna lunch home is a huge marble tiled room located in Majestic in the hustle bustle of the city. The dosas here are worth a try and so are the Chirrotis dipped in milk ( Karnataka sweet snack)

The Rogue Elephant Cafe may not dish out the traditional Bangalore menu but it is true to the charm Bangalore is known for. The place houses jack fruit trees and mango tress and has the charm of old Bangalore. This place looks like it fought rehabilitation in terms of its ambiance.

Last but not the least there is the ‘ Eat Street’ known as ‘Thindi Beedi ” in Kannada . Located in VV Puram it runs for a stretch of 350m. It starts with the famous VB Bakery which are known for its Congress Bun (Bun filled with spices , butter and snacks) and rose honey cake. Come here on the onset of dawn you will find this place brimming with crowd. From the milk dipped chirrotis to the famous holige ( sweet snacks) are served. It also serves variety of idly , dosas and vadas. It serves the traditional snacks such as Kolbade and bhajji. It also serves your favourite akki and ragi roti. Now it has incorporated indo-chineese snacks and the north indian snacks. The gulkand fruit salad with ice cream is a favorite. The activity at this street is infectious and draws a non-foodie in to its web.

May 23, 2014
For Impatient Souls- Food you can cook within 20 MINUTES!!

Food. Food. Food.

Has a nice ring to it, doesn’t it?

I grew up watching my grand moms and my mom cook food with a glint in their eye, a smile on their face. And along with the dose of MasterChef that imbedded itself in my brain (you can almost visualize an obese teenager sitting in front of the TV gawking at the delicacies being cooked, half mouth open, dazed eyes, with a hopeful future culinary dream), I gradually (not-so-gradual) fell in love with food. From Tandoori Chicken to Sweet Corn and Mushroom Pasta, from Mutton Biriyani to Risotto Primavera, from Misti Doi to Rhubard and Lemon Curd Cake, from Sweetened Kesari Lassi to Double Berry Smoothie, from Spicy Samosas to Cheese Scones – I opened my arms to all. Or, should I say stomach?

I learned to cook, as most children do at one point or the other.

I make the best Gajar ka Halwa(a Carrot sweet dish) in my family. No kidding. But that ‘hopeful future culinary dream’? Well, that’s taken a standstill.

Because, there’s a small glitch.

I don’t have much patience. I love food. I really do. But after the first half hour of cooking time, all my patience is lost. This usually ends in two ways: either I’ll leave the kitchen(an utter mess by now) heart wretched and defeated, be awfully thankful for my SuperMom who’ll clean up and finish cooking the meal in a jiffy, OR I’ll be irritated as hell, yet seize the damned crockery and continue cooking- the end result being a half burnt cake or inedible chicken curry or under seasoned fish or… oh, you get the drift.

And as usual, SuperMom to the rescue – a couple of weeks later, a couple of recipes (short ones) down, I was ready to take on the world.

WOO-HOO!

So, for similar souls like me, here are a couple of under-20-minutes recipes to try out and impress your family, friends and more.

(My YUM-shake)

Chocolaty Banana Milkshake

Time: 3 minutes

Ingredients: 2 ripe bananas, 2 tbsp honey, half a bar of good quality chocolate (I used one whole DairyMilk. I love that chocolaty gooiness), 450 ml of milk, vanilla ice cream

Directions: Put bananas, honey, chocolate, milk and 2 scoops of vanilla ice cream in a blender. Blend until smooth and frothy. Pour it in a glass. Put 2 more scoops of vanilla ice cream on top. Serve chilled.

(A sick-day savior)

Cauliflower Soup

Time: 15 minutes

Ingredients: 1 chopped onion, ½ thinly sliced leek, 2 crushed garlic cloves, 1 roughly chopped cauliflower, 750 ml of milk, 50g grated Parmesan, chives, butter to cook

Directions: Cook onion, leek and crushed garlic cloves in a knob of butter until soft. Add chopped cauliflower and the milk. Cover and simmer until the cauliflower is tender.

Place everything into a blender and blitz until smooth. Stir in grated Parmesan, ladle into bowls and finish with a few snipped chives scattered on top.

(A filling snack)

Egg and Raisin Sandwiches

Time: 5 minutes

Ingredients: 3 eggs, 1-2 tbsp mayonnaise, 2 tbsp raisin, white bread, butter

Directions: Hard boil the eggs. Let cool before peeling and finely chopping. Mix with mayonnaise, raisin and some seasoning. Spread 2-3 slices of white bread with 2 tbsp softened butter, top with the egg mix and sandwich with 2-3 more slices of bread. Cut into mini triangles and Serve.

(Something I can eat a dozen of)

Apple Muffins

Time: 25 minutes

Ingredients: 200 ml buttermilk, 1 large egg, 1 tbsp vegetable oil, 2 tsp vanilla extract, 200 g flour, 100g caster sugar,1 tspn baking powder, 1 tspn bicarbonate of soda, 2 small apples

Directions: Heat oven to 170C and line 8 holes of a muffin tin with muffin cases. Whisk together the buttermilk, egg, oil and vanilla extract. Mix the flour, sugar, baking powder, bicarbonate of soda in a bowl. Peel, core and roughly chop the apples. Quickly fold the wet ingredients and apple into the dry ingredients. Spoon the batter into the muffin cases and bake for 20 minutes. Cool for a couple of minutes in the tin before moving to a cooling rack. Serve warm or cold.

(A twist to the ever-popular omelette)

Omelette

Time: 15 minutes

Ingredients: ½ chopped onion, 1 diced red pepper, 1 diced tomato, 50 g chopped mushrooms, 1 finely diced potato, 4 eggs, a pinch of oregano, oil and butter to cook

Directions: Heat 1 tsp vegetable oil in a non-stick frying pan over a medium heat. Add potato, mushrooms, onion, tomato and red pepper. Cook for 8-10 minutes to soften, and then tip out the veg. Lightly beat the eggs. Sizzle a small knob of butter in the pan, add the eggs, allow to set and then spoon the vegetables over the egg. Cover with lid. After 2 minutes, open the lid and sprinkle a pinch of oregano. Serve hot.

(And my personal all-time favourite)

Pancakes

Time: 20 minutes

Ingredients: 300g flour, 1 tsp baking powder, 1 tbsp caster sugar, 2 eggs, maple syrup, 300 ml of milk, butter to cook and a pinch of salt to taste

Directions: Mix flour, baking powder, caster sugar and salt in a large bowl. Crack in the eggs and whisk until smooth. Add 1 tbsp maple syrup and the milk while whisking. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling, Add spoonfuls of batter to make the pancakes. Cook until bubbles start to form on the surface, then flip and cook the other side. Keep the pancakes warm in a low oven while you cook another batch. Serve them drizzled with extra maple syrup.

Image Courtesy-www,gizmag.com

May 23, 2014
Fruit Juice Better than Soft Drinks – Myth or Reality

We mostly hear from health expert and parents that soft drinks are not good for health and as a substitute for that recommend fruit juices which are in comparison fresh and good for the body as they do not have any preservatives in them but in reality apart from a few vitamins and minerals there is not much of a difference between the two beverages as both give you almost the same calorie and sugar hit. However it is not correct to see both the drinks in the same platform as fruit juices have few redeeming health benefits that make it better than soft drinks, for example, Prune juice can remove or slowdown issue of constipation while cranberry juice helps lower the risks urinary infections.

One of the biggest assumptions regarding fruit juice is that it is healthier than soft drinks because of its natural sugar content. Even though the above statement is true, it does contain natural sugars which are a composition of fructose, sucrose and glucose, but the sugar quantity is much more than in soft drinks which are not good for humans. Moreover study states that this ‘natural sugar’ is also found in soft drinks in the form of sucrose because it comes from sugar cane. The difference here is in the quantity of sugar we consume which more in proportion in fruit juice than in soft drinks.

According to the ‘National Diet and Nutrition Survey’ young people aged between 11-19 years intake about 47% sugar from fruit juices, cereals bars, biscuits and should therefore limit their juice consumption to once in a day because of its high calorie content. Secondly children below or equal to 10 years of age exceed the acceptable limit of sugar intake to about 34% and as a result in the long run when these children would grow up to become adults but do not bring any change in their eating habits, about 48% of them would suffer from obesity, higher levels of cholesterol and type 2 level of diabetes.

Another study conducted a similar research by comparing the calorie content in three components namely juices, soft drinks and coconut water and came with the conclusion that as previous study states, drinking juices is definitely not a healthy option as the fructose content makes the glucose level in the blood rise above the acceptable level, however being said this it should be also noted that rather than preferring for juice, consuming the whole fruit itself is a much healthier option. Study of coconut water reveals that the drink contains only 46 calories which is far less than other fruits and definitely less than the soft drinks and therefore is a nature’s energy drink provided to man to keep him hydrated.

Next time you check your weight and find it has increased, study claims fruit juice might have contributed to this increase. According to a study conducted by Deakin University among a group of school children, it found that children who consumed more fruit juice were overweight than those who did not consume. The reason behind this observation was given as when we drink juice rather than eating the fruit as a whole, we miss out on the fibre. Fibre is an important component which controls body weight and keeping the digestive track clean and healthy. Fibre also protects against colorectal cancer, the second biggest cancer killer after lung cancer. The World Cancer Research Fund show that there is high correlation between foods containing fibre with protection against various forms of cancer and therefore for someone struggling to reduce weight, drinking a lot of fruit juice or soft drinks would not help rather usage of water is the best remedy and instead of juice preference of the fruit itself is a better option.

Talking only about juices does not give us any clear picture. Coming to the other side, soft drinks also do not seem so good friends after all. According to a study done in the Imperial College London, drinking carbonated beverage a day results in an increase in your chances of suffering from diabetes by 20%. In addition to this we also have issues of weight gain and an increase in insulin resistance. The soft drink issue when discussed in court, the Supreme Court of India directed the Food Safety and Standards Authority of India to check and monitor all carbonated drinks and to regulate the drinks to protect the public from its ‘deleterious effects’. According to Professor Barry Popkin from the University of North Carolina, other risks associated with consumption of such items can also increase the kidney and liver failure and development of cancer. Studies also have shown a positive correlation between soft drink consumption and increased heart disease and hypertension risks. The sugar content recommended for adult men is 37.5grams per day and for women its 25grams per day, however a 350ml of soft drink might contain 31.5gram of sugar. So its upon us to see whether we are within the limits or exceeding it.

Now that we know about the effects does this change our consumption pattern?? The answer is no for many and the reason behind this is that most of the adults and children are influenced by the advertisements done by these companies, who are very much successful in attracting the public by using their favorite movie stars or sportsmen for promotional purposes. However one thing is clear, the claim that fruit juice are better than soft drinks is not true to some extent as various studies show that both the beverages have more harm than benefits and that a check should always be kept on the amount of consumption of these food items especially in the case of children.

Georgie Rajan

May 23, 2014
Every Plate of Food has a Story to Tell

Everyone knows that there are two types of people in the world when it comes to food – those who eat to live and those who live to eat. If you’re the type that lives to eat, then you would know that nothing in the world sounds better than the “ping” announcing that your food is ready. That ping can be the ping of your oven or the ping at a fast food joint, it doesn’t matter. You would know that those clichés where people say that their favorite thing to do is to curl up in the bed with some chocolate pudding and a book or a movie are all true. You would know that if there’s one thing in this world that has the power to make you smile, it’s food.

The biggest dilemma in the life of a foodie who knows to how cook is whether to go out to eat or to stay at home and cook. I’m a foodie. I love cooking. I made my first chapatis when I was six and I woke up in the middle of the night with my stomach rumbling. I didn’t want to wake my mother up so I went into the kitchen and found some left overs, but there were no chapatis. So my six year old self decided that she really wanted to have warm, soft, chapatis and she made them. Of course they were hard and crisp and slightly burnt but that was when I realized that cooking was exciting. After that, I often used to wait for my mother to go take her afternoon nap so that I could go into the kitchen and cook something for myself. I thought one day I would surprise my mother by cooking a meal for her all by myself. That never happened because the first time I cut my finger, I ran to her crying. Nonetheless, almost everyone who is passionate about food and about cooking remembers the first time they made something and how amazing and excited they felt.

Food brings happiness to us in many ways. It’s not just the eating part that makes people happy; it’s also the cooking part. Having a chocolate cake that you baked yourself sure feels amazing. But it feels even better when you’re eating it with a bunch of people who love it and they tell you so.

So when you know how to cook amazing food, which isn’t a difficult thing to do, and you enjoy it, why would you want to go out and eat? I’ll tell you. When you go out and you order something new and you eat it, it gives you a rush because you can’t wait to get home and try making it. Often, you might fail to reproduce that dish. After a point, you even give up. So you go out and back to that place to eat the same thing again and again because that place makes that one particular dish perfectly. And this way, over time, you label places with particular dishes that they make and if someone wants to eat that thing, you know the perfect place to take them to.

A foodie knows that there should be no discrimination between a roadside vendor and fancy restaurant. A nice little dhaba tucked away in some corner has the potential to serve as good food as that fancy place near the fancy mall. The only thing that should matter is hygiene. Not all dhabas are unhygienic and not all restaurants are hygienic. Also, if you’re a student and you keep dining at pricey places, your parents will soon realize that the extra pocket money you’re asking for, is not for ”research material” and that, my friend, is not a good thing. It’s not difficult to get addicted to good food so you need to keep in mind that those pricey places with the orgasmic food are a luxury. They should be treated like the occasional cigarette. You plan on ahead and save up for weeks to eat there. Or you spend the money you were given to buy shoes to eat there and walk around with your toes poking out of your shoes as a punishment. (If, in case, that does happen, you have my sympathies.)

Another golden rule when it comes to food – never waste food. You have a little too much food and none of it can go in the fridge? There are plenty of men, women and children out there who need it. Take a walk after your meal, a healthy habit too, and give it to someone who needs it. Can’t find someone? Put it out with a bowl of milk and the Dog Fairy will make sure it vanishes by the time morning rolls around.

Food, books, pets – to each, their own. Or some people prefer to have a combination of any two or even all three in their lives to be able to call it a perfect and happy life. Whatever the combination be, you need food in there to be happy – or even to simply survive. If you eat to live, slow down once and think about the taste of the food you’re eating, think about the texture, the feel of it and think about the story behind that plate of food because be it the burnt chapatis I made when I was six or be it the chef’s signature dish at a restaurant every plate of food has a story to tell.

May 23, 2014
What to NOT Feed Kids

I’m sure you’re a responsible parent/grandparent/aunt/uncle/babysitter. While that once-in-a-while trip to McDonalds’ is all right, you make sure that your kids do not feed on hamburgers, French fries, pizza, and coke day in and day out, much as they’d love to. While cutting the obvious junk out of your kids’ everyday diet is a great idea, you may be surprised as to what scientific studies have to reveal about a number of popular food items marketed as “healthy for kids”. Here is a list to help you make an informed choice.

Breakfast Cereals for kids:

Breakfast cereals for kids are amongst the most begged for foods in the supermarket. They are colourful, they are sugary, and their boxes display a variety of popular cartoon characters. Your kid loves them! And so do you. They boast of a whole lot of vitamins and minerals on the label, and they are tasty, which means your kid does not make a fuss on the breakfast table. However, the sour truth that these sweet cereals hide is that when you consider the amount of sugar and processed ingredients per serving, the miniscule amount of nutritional value they offer doesn’t count for much. Nutritionists recommend that when you shop for a suitable cereal, go for brands that contain at least 3-grams of fiber per serving and less than 10 grams of sugar. The best morning cereal that you can serve your kid hooked is whole grain oatmeal. It’s high on fiber, vitamins, and minerals. Sprinkle on some berries and mix it with yogurt, or a dab of honey or real maple syrup, and junior will love it just as much as he loves his froot loops.

Processed Meats:

Bologna and smoked ham may sound like lunchbox staples, but experts suggest that if your child eats a sliced meat sandwich every day, you may be packing her a toxic lunch. Processed meats contain saturated fat, high levels of sodium, and artificial preservatives like nitrates — all things that threat your child’s health. Nitrate, in particular, has been found to increase risks of heart disease, diabetes, and colon cancer in children. If your kids love lunch meats, opt for preservative-free varieties, or better yet, make your own by thinly slicing chicken at home.

Juice Boxes

We know your kid loves her pack of chilled Mango Frooti after school or play hours. But according to food experts, irrespective of what their labels say, juice boxes don’t really pack any nutritional value. Not only do they contain high levels of sugar, most commercial juices lack any fiber and vitamin content. If your child loves her cold beverages, try blending up a batch of fruit smoothies with whole fruits, yogurt, and ice as a nutritious after school snack.

Snack Cakes:

Your child probably looks forward to that Swiss-roll in her lunchbox every day. But as much as you love treating your kid, you should consider that most processed snack cakes are packed with trans fats, the most unhealthy processed fat known. So if packing in something sweet ensures that your child finishes her lunch at school, go for berries and grape or bake cookies or squares from scratch using natural ingredients.

Kids’ yogurt

This might be a shocker to you. Yogurt is a wonderfully healthy food for kids; kids’ yogurt, not so much. The reason is that it is so loaded with artificial colors and sugar that it negates any health benefits the original food might contain. So your kid does not like plain yogurt? Just buy the plain variety and sweeten it with frozen fruit, raisins, or honey.

Microwave popcorn

Many parents opt for microwave popcorn as a hassle-free “healthier” alternative to packaged and/or deep fried chips and snacks. However, here’s an ugly truth. Bags of microwave popcorn are lined with a chemical called perfluorooctanoic acid, or PFOA, so that they do not catch fire while microwaving. While nobody wants a flaming microwave, what sets the alarm bells ringing is that PFOA has been linked to cancer, delayed puberty, thyroid abnormalities, and high cholesterol in children. It might be worth the while to steer clear of the microwave versions and make your own popcorn.

Granola Bars

Contrary to popular belief, food experts are of the opinion that granola bars do not really make a healthy snack for kids. In fact, most store-bought granola bars marketed to kids are lower on nutritional value than the brands for adults: they are loaded with sugar and added ingredients like chocolate chips, marshmallows, candy, high fructose syrup, and artificial dyes. If your kid is a fan of energy bars, try whipping up a batch at home with natural ingredients like almond, peanut butter, raisins, coconut, whole grain cereal, honey, and dried fruit and nuts.

Sports drinks

You may think they are a healthy choice, but unless your kids are exercising heavily on a hot day, there really is no need for them to drink a sports drink. Experts say that regular consumption of sports drinks make children develop a kind of tolerance that makes them less likely to choose water over these drinks even at other times of day, simple because it will taste bland in comparison. If your kid is thirsty, offer water. For a great post-game recovery drink, try chocolate milk — it has the perfect blend of carbohydrates and protein to help little bodies repair and replenish.

While this list should help you get started, I’m convinced it’s far from comprehensive. There is a number of unhealthy products in shiny packs that are sure to attract your kid while you navigate through the aisles of your local supermarket. The trick is to not be fooled by friendly-looking cartoons assuring you of a “mouthful of health”. Read the nutritional information and scan the ingredients with care. When in doubt, consult your nutritionist or pediatrician. Your smart choices prepare your child for a healthy life healthy.

May 23, 2014