Blog

The Tantalizing Tiramisu

Talk Europe and you talk culture; a culture so rich and diverse that you cannot possibly learn all about it from a book. Out of the many beautiful countries of Europe is Italy. The shoe shaped country on the political map of Europe is how I used to identify the country as a kid, but as you start learning about this country, you know it has a notable position in the worlds of art, literature, fashion industry, music and food as well. Food is to Italians what water is to fish. The fact that the number of international food chains selling pastas and pizzas is at large and is still growing popularly, is evidence enough to prove that the Italians consider their food to be a token of their cultural identity and national recognition.

Though the Italian cuisine has incorporated global food culture and has developed through political and social changes over the centuries, its’ roots can be traced back to ancient Rome. Most of us would know about the pastas, cheeses, wines and gelatos of Italy, but little do we know about the coffee indulgence of these food-loving people. This love for coffee of theirs’ has given rise to a coffee-infused dessert that often forms the star of the dining table on occassions and social gatherings. The tiramisu as the world better knows it, is an iconic Italian dessert. Originally from Veneto, this dessert has now been adapted into a variety of other cakes, ice-creams and other sweet-treats.

Tiramisu is an Italian phrase which directly translates to ‘pick me up’ or ‘lift me up’. It is said that it was invented in the 1960s in the region of Veneto, Italy. Accounts of origin of this coffee-flavoured dessert claim that it was first made at a restaurant ‘Le Beccherie’ in Treviso in Italy. Alternative theories also propose that it could be a variation of Zuppas Inglese which is another layered dessert.

The original Tiramisu consisted of a small list of ingredients despite its delectable flavour. Finger biscuits or ladyfingers, egg yolks, sugar, coffee, marscaporne cheese cream and cocoa powder were all that were used to make this delicious dessert. As the variations started coming up, liquor, commonly rum became an integral component of the recipe too. The dessert is originally assembled in a circular shape. Though the shape of the lady finger biscuits favors the rectangular or square shaped pan, it can also be assembled in glasses or dessert bowls to show all the layers in the Tiramisu.

Following is a recipe that lies the closest to the original authentic recipe of Tiramisu.

Tiramisu
This recipe satiates approximately 12 people .

Ingredients
Egg yolks : 6
white powdered sugar: 1 1/4 cups
marscapone cheese cream: 1 1/4 cups
Heavy whipping creap: 1 3/4 cups
Ladyfinger biscuits: 24 in number
coffee concentrate (slightly sweetened): 1/3 cup
Rum: 4 tablespoons (optional)

Procedure
**Before you start with the actual procedure, we need to chill the bowl for a few hours in the refrigerator. So it is an advice to keep the bowl well in advance or maybe overnight if possible.**

Step 1:
Take a double boiler and prep it up. If you don’t have a double boiler, construct a make-shift double boiler by boiling water in a large vessel and placing another pan on top of this. Combine the egg yolks and the powdered sugar in the pan while whisking it continuously.
**Reduce the heat to low and remember to constantly stir the egg yolks and the sugar mixture. This process is called coddling of eggs and ensures that the eggs aren’t raw but do not cook hard either. If you do not stir the eggs, they may curdle and cook hard.**

Step 2:
After the mixture has been stirred for 10 minutes or so, remove it from heat and keep it aside to cool. After it has cooled down, we need to beat the egg-sugar mixture using a beater. You could use a manual or an electronic beater for this. Whip the mixture till it is thick.

Step 3:
Add in the marscapone cream in the whipped egg-sugar mixture and blend well until it forms a smooth mizture.

Step 4:
In the chilled bowl that was kept in the fridge a few hours ago, whip the heavy cream till it forms stiff peaks. This is the exact consistency needed.

Step 5:
Gently fold in the whipped cream in to the egg-sugar mixture and set this aside.

Step 6:
Take the biscuits and split them into half.
**You could also use vanilla sponge cake if you cannot find lady finger biscuits around. They both lend the same texture.**

Step 7:
Soak the biscuits in the coffee (and rum) syrup such that only half of them are dipped into the liquid. Take them out before they turn too moist and line the bottom of your serving dish with a layer of these biscuits.

Step 8:
Scoop out a part of the cream filling and spread it evenly over the layer of the biscuits.

Step 9:
Layer down another set of biscuits or cake soaked in the coffee concentrate.

Step 10:
Layer the filling again. Continue doing this till all the biscuits are over. The top layer should be of the cream filling.
**You could garnish the top layer by sprinkling instant coffee powder or dark cocoa powder or both. You could even use chocolate shavings or chocolate curls to dceorate.**
**Refrigerate your tiramisu for several hours before you serve it to your guests.**

The total time to prepare this delicious dessert should be around 30 minutes if you aren’t preparing the biscuits or the cake yourself.

Tiramisu often marks a special occasion or a matter of celebration in the Italian culture, but with such a simplified and efficient recipe, I am sure you cannot resist making it whenever you have a craving for a gorgeous dessert. Many modern food chains have tried to replicate the dish and create versions of it in different flavours. The chocolate Tiramisu is one famous variant to be named.

So indulge yourself in this sweet temptation and bless the Italians for it.

December 20, 2014
Being Vegetarian is a Delight!!!

Non- vegetarians always think the only food which is edible is in form of meat. That’s so unfair for those people who do not eat meat and still have a happy tummy after every meal. Yes ! its a myth that only non vegetarians can survive in other parts of world or even in India. That is completely untrue and so not “The Fact “. Its good that you follow a certain cuisine and prefer to eat meat as its the best form of protein but its totally not true that who doesn’t eat meat is wasting his life or appetite.According to my own research (putting in statistical view point )I have seen a variety of dishes are catered for vegetarians which are full of nutrients and full of taste. They are easy to be made yet so good in appeal. Its not necessary that tandoor food should only have meat else we do not

consider it to be tandoor. You will be wrong if you taste panner tikka or tandoori Gobi. The variety of curries and appetisers are more in number for a vegetarian than for a non -vegetarian. I am not stating that we should quit non-veg and pledge to be vegetarians (That’s so not the motive of writing this ) but instead appreciate the value of a vegetarian cuisine and just do not crib about having only non-vegetarian dishes only in every meal. The variety , colour , aroma which can be created in a vegetarian recipe is just awestruck and it tastes much better than a non-veg item (Putting this on a serious note).The variety we eat in a marwari wedding is more than a variety we eat in a Bengali wedding (I have attended both so am capable of distinguishing both). I would appeal to my bengali
friends (Specially) to not crib for non-vegetarian food always and try and appreciate the richness , variety and goodness of veggie’s delight. Give a look to the recipes below and come out of the myth . Stay fir stay blessed.

Mix Vegetable Fried Balls :

Ingredients : 2 cup roughly chopped onions , 2 cup roughly chopped capsicum , 1/2 cup green peas, 1 cup grated carrot, 1 cup spring onions finely chopped, 1/2 cup grated potato, 1 &1/2 cup gram flour (Besan ), 1 tablespoon green chillies finely chopped, teaspoon carom seeds, 1 teaspoon Asafoetida, 1 teaspoon red chilly powder,1/2 teaspoon of sodium bi-carbonate,1 teaspoon turmeric powder, 1/2 tablespoon coriander chopped, water as required for batter, Oil for deep frying, Chat masala for garinshing

serving : 4

Method :Mix all the ingredients with water to get thick flowing consistency. Leave it for 30
minutes.With the help of a large spoon drop small drops into the heated oil of the drying pan and fry till golden brown . Do not fry in high flame else it will remain uncooked in the centre. Fry in medium or slow flame. Once golden brown vegetable balls sprinkle chaat masala over it and serve with tamarind chutney. Its a dish to be enjoyed with friends and invite those who believe non -veg is the only food possible and surprise them.

Panner Kofta :

Ingredients :

For Kofta : 200g grated cottage cheese (panner), 3 medium sized potato boiled and mashed, 1 teaspoon Pomegranate seeds (anardana) finely crushed , 1 tablespoon chopped green chillies, 1 tablespoon chopped coriander leaves , Salt to taste, 1 teaspoon kashmiri lal mirch , 1 teaspoon dry mango powder (amchur powder), 1/4 cup resins finely chopped for kofta filling , Oil for frying .

For gravy: 1 tablespoon cooking oil, 1 teaspoon cumin seeds, 2 to 3 cardamoms, 2 to 3 cloves, 1/2 cup onion paste, 1 tablespoon ginger garlic paste,1/2 cup tomato purée, 2 teaspoon cumin and coriander powder mixture, 1 teaspoon turmeric powder, 3/4 cup fresh cream, 1 teaspoon garam masala, salt to taste. Chopped coriander for garnishing.

Servings : 4

Method:

For kofta: Add all the ingredients except resins, listed for kofta, mix them well and make a smooth dough. Now make even balls out of the dough, filling chopped resins into the kofta balls as a filling and givethe koftas its desired round shapes. Keep it in the refrigerator for 30 minutes. Fry the koftas in medium flame slowly until golden brown and keep it aside.

For Gravy :
Heat a deep pan ,add oil, cumin seeds, whole spices , onion paste , ginger and garlic paste and stir it for 3 to 4 minutes until onions separates oil .Add tomato purée and all the dry spices along with little bit of salt keeping in mind that koftas too have salt.Cook until tomato separates oil and add fresh cream and 1/2 cup water. cook the gravy for 4 to 5 minutes and switch off the flame. When its time to serve, then only add fried koftas into the gravy so that koftas doesn’t turn soggy . Isn’t it a recipe which can compete with any non-veg dish .

Vegetable biryani :

Biryani is such a non-veg recipe and breaking the typecast lets make it a veg dish and it will still be so yummy and mouth-watering which will surprise you to the fullest.

Ingredients : 1/2 kg basmati rice washed and soaked in water for an hour, 1 cup sliced Onions, 1 chopped carrots , I cup chopped beans , 1 cup diced potato, 1 cup panner cubes, 1 cup yoghurt, 1 cup tomato roughly chopped, 1 cup boiled green peas, 1 tablespoon coriander and mint leaves finely chopped, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 tablespoon ginger and garlic paste, 1 teaspoon red chilly powder, 1 teaspoon garam masala, half a dozen cloves, half a dozen black peppercorns, half a dozen green cardamom, 1 cinnamon stick.

Servings : 6

Method :

Half cook the rice and flatten it on large rice plate and sprinkle a little ghee on top avoiding sticking of rice grains with each other. Take a deep pan with a lid and and separately deep fry all the vegetables (Except Onions and tomatoes) and panner and keep it aside. Pour the remaining ghee into the pan and add all thw whole spices ,half a dozen cloves, half a dozen black peppercorns, half a dozen green cardamom, 1 cinnamon stick .Add Onions and ginger garlic paste to it and stir till onion becomes translucent.Now add Tomato and all powdered dry spices, 1 teaspoon turmeric powder, 1 teaspoon cumin powder,1 teaspoon red chilly powder, 1 teaspoon garam masala, Salt, and green chillies . Sauté it for 5 to 6 minutes stir in all the deep fried vegetables along with panner and add yoghurt to it. Stir gently for 3 to 4 minutes let the gravy dry a little and then pour out half of the gravy into a separate plate. Now spread half of the cooked rice into the deep pan and garinish on top with chopped green coriander and mint leaves and half of the fried onion slices, Repeat theame step with the remaining gravy and rice. Slow the flame. Close the lid of the deep pan and remove it from the flame. Now place a flat tava/pan on the slow flame and then put the biryani containing deep pan on it . with the help of a tight dough seal the edges of the pan’s lid so that air could not pass through it.This process is know as cooking in Dum. Keep the dum flame on till the dough which is used as a seal looses out moisture and nearly becomes breakable. The Biryani is ready to be serve with your prefered choice of gravy or curry or even a raita.

December 20, 2014
Healthy Drinks for Party-Lovers !!!

I am talking sense when I put party and health together. Yes we can have healthy menu for a party without compromising the taste. Its no robot science to achieve that . Simply having healthy food prepared in a tasty way can make you feel detoxified even when you are partying full on. Grabbing a few healthy ingredients blending it with complimenting substitutes can easily make your party fun and healthy . It would be great for a change to not hit the gym immediately you had attended a party instead you can just chill out more an stop worrying about weight gain. Isn’t it a idea of generation next to have a blast with a sigh of relief. I have few secret recipes for the much hot topic of the parties” DRINKS“. Yes! No matter how hard you try to not eat food in a party you often binge on drinks (hich by the way carry a lot of calories) thinking that fluid will be no harm . Not eating fat through solid dishes is not the way out . You often avoid eating tikkas , fried balls, naans, butter chicken in a party but you never forget to grab a glass of drink with 300 kcal per glass. So back to square one your tummy feels empty but you still gain weight wondering where did I go wrong ?Specially chicks conscious about eating often attend to much more calorie stuff than those who controlled over for few dishes but at least had tummy full evening. You must be thinking what a waste ! Yes its a waste , really you need to organise a party now with few delicious party drink recipes and create a aura of comfort for diet conscious people and prove them that party can be so fun without gaining weight (New concept be prepared for critics ).

Healthy drink is not an alien concept .Its simply blending few healthy ingredients with a twisting flavour and get a tasty healthy drink ready for hitting the floor. With much applause I now present the wonder party drinks which can bring to you a great punch of flavours and obvious smile on your face.

Mint and Cucumber refresher :

Ingredients : Few sprig of mint leaves, 1 teaspoon caster sugar, Juice of Lime, Thinly slices Cucumber for dressing up the drink (You may not be very professional in slicing the cucumber ), Your favourite sparkling water (Lime , Cranberry , Strawberry but avoid a too much of it ).

Servings : 1

Method : Chop a few mint leaves and mix it with the caster sugar. Rub a little Lime around the rim of a pretty glass and dip it in the minted sugar. Leave it to dry and settle on the rim. Mix rest of the Lime juice ,cucumber, and mint- some chopped ans some whole – in a jug and chill. To serve , pour the Lime and cucumber into the prepared glass and top up to taste with chilled sparkling water and Ice cubes. A perfect blend of taste and health will sparkle up your party .

Apple and Celery Revitaliser:

Ingredients : 1 Edible apple (not very Sour) peeled, cored and diced. 100g of celery chopped , 600 ml Milk, Pinch of Sugar (Its Optional), Salt (Optional), Strips of celery to decorate.

Servings : 2

Method : Put the apple , celery , milk into a blender or food processor and mix until it combines with each other smoothly and thoroughly. Stir in a pinch of sugar and some salt, if using. Pour into chilled glasses , decorate with strips of celery and serve.

Red Pepper Reactor :

Turn your party hot with this specific drink . It will sizzle up the X factor quotient in your party.

Ingredients : 250 ml carrot juice freshly strained from a blender, 250 ml Tomato juice freshly strained from a blender, 2 large red peppers (Very commonly available in markets ) de seeded and roughly chopped, 1 tablespoon lemon juice, freshly ground black pepper, strips of shredded carrot , to decorate.

Servings : 2

Method : Pour the carrot juice and tomato juice into a food processor or blender and process gently until combined. Add the red peppers and lemon juice. Season with plenty of freshly ground black pepper and process until it smooth. Pour the mixture into glasses, decorate with the strips of shredded carrot and serve.

On the beat :

Ingredients :200 g cooked beetroot, chopped. 125 ml of Orange Juice freshly strained or (you may use canned juice too ) chilled, 5 tablespoon natural yoghurt, chilled. Salt , Slices of Orange to decorate.

Serving : 2

Method : Put the beetroot, orange Juice ,yoghurt and water into the food processor or blender and season to taste with salt. Process until smooth , then pour into the chilled glasses and serve , decorate with slices of orange .

Watermelon Whiz:

A watermelon is perfect ingredient for classic mock tails and cocktails . A variety of drinks and be prepared out of it . But the fun would be not to try anything fancy and simply serve a juice with loads of ice . The icy cool effect will create a aura of wonders and you will chill without doing much.

Ingredients : Wedges of watermelon, weighing about 400 g, Ice cubes, Slices of watermelon to decorate.

Servings : 2

Method : Put the Watermelon and ice cubes in a blender or food processor and blend well until smooth and then pour in the drink to a glass and decorate it with watermelon pieces.

Passionate Juice Fizz :

The name suggest it would be tough to prepare but if you actually view the recipe its the simplest of the drinks served to you ever and that might click the idea to you of throwing a surprise party at home.

Ingredients : 1 Pomegranate, 1/2 orange, 4 passion fruit (Easily available in markets ), 100 ml of sparkling water/ Plain Soda water.

Servings : 2

Method : Peel the rind from the pomegranate and peel the orange, leaving on the with pith. Scoop the flesh from the passion fruits. Process or blend the pomegranate with the orange and pulp of three passion fruits. Pour into the glasses and stir in the remaining passion fruit pulp . Top up with the sparkling soda water and serve .

December 20, 2014
Food for Friends!

I love cooking for my friends. I bake cakes, make chocolates, and cook some delicious schezwan panner or even the Chicken & Veggie Wrap that I learnt from my sister-in-law a couple of months back. Whatever suits my fancy, really. My school friends used to adore my Vegetable Cutlet Sandwich and Garlic Paneer Noodles. Recently, I made fish biriyani for my to-be-graduate college mates. It was Ma’s recipe and as usual, it was a hit. Quite the little cook, ain’t I? Jokes apart, cooking for my friends make me happy. Watching them enjoy every bit of my dish and ask for a second (or even a third) helping – simply melts my heart.

Vegetable Cutlet Sandwich

Serves: 4

Ingredients: 8 slices multigrain bread

For the cutlet- 1 and a ½ cup mixed veggies (which includes carrots, French beans, cauliflower, celery), ½ cup mashed potato, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp chilli powder, 2 tsp lime juice, a pinch of turmeric, 2 green chillis (finely chopped), 1 tsp oil, salt (to taste)

Method: Lightly steam vegetables, until cooked but slightly crunchy. Mix into mashed potatoes. Add all the masalas and salt. Cook this mixture on a slow fire for about 5 minutes, until masalas are cooked and the water evaporates completely, to form a dough-like consistency. Shape the mixture into four cutlets. Heat oil in a non-stick pan. Fry the cutlets till golden brown on both sides. Place each cutlet between 2 slices of bread, into a sandwich. Serve with mint chutney.

Chicken & Veggie Wrap

Serves: 4

Ingredients: 8 rotis – for the wraps

For the filling- 4 pieces boiled or roasted chicken (each 3 inch x 3 inch in size), 3-4 stalks celery (chopped), 2 small onions or green onions (chopped), ¼ cup coriander (chopped), 4-5 olives (chopped), ½ tsp pepper, 1 tsp prepared mustard dressing

Method: Combine all the filling ingredients to make a spicy chicken mixture. Lay out the 8 rotis and place the chicken fillings on the rotis, dividing equally. Roll up each roti, folding in the top and bottom edges to seal in the filling. Wrap in tin foil. (Chicken can be substituted with roast turkey or water-packed tuna)

Garlic Paneer Noodles

Serves: 4

Ingredients: 2 cups boiled cooked noodles, 2 stalks celery (diagonally sliced), 1 white onion (sliced), 4 cloves garlic (minced), 1 tsp hot chilli sauce, 1 tsp light soya sauce, 1 tsp white vinegar, 16 cubes low-fat paneer cubes ( of 1 inch x 1 inch size), 1 tsp sesame oil

Method: heat oil to high heat in wok or deep skillet. Add onion, celery, garlic and cook, stirring often, for 3 to 5 minutes. Add paneer, soy sauce, hot sauce and vinegar. Immerse the noodles in boiling salted water for 1 minute, or until tender. Drain noodles and toss into the wok, mix well. Serve hot.

Aparna is my best friend and she simply cannot live without dosas. Like seriously. A true Dosa-o-holic. Her birthday is next week and I have a brilliant idea. Why not cook her something marvelous instead of buying an impersonal gift? What do you think?

Anyway, I have been bugging Ma to teach me her special Moong Dal Dosa which she makes for parties. And luckily, she did. A few more practice sessions and I’ll surely master it. Till then, you can try your hand at it too…

Moong Dal Dosa

Serves: 4

Ingredients: 2 cups green moong dal (soaked), 1 large onion (chopped fine), 2 finely grated carrots, 2 inch piece ginger (grated), 4-6 green chillis, 1 large bunch green coriander leaves (chopped), 2 tsp cumin seeds, 2 tsp oil, salt to taste

Method: Soak moong dal overnight. Grind together with ginger, chillies, coriander leaves and salt. Add finely chopped onion, carrot and jeera to the dosa batter. Heat a few drops of oil in a non-stick pan. Pour out batter, to make a medium-thick dosa. When one side is golden brown, flip over to brown other side. Serve hot with tomato chutney or garlic chutney.

My friend Utsab first had squid while he was in Goa on a college trip. The squid turned out to be “very rubbery”, to quote him. I have seen squid being cooked in MasterChef innumerable times. Much to my delight, the contestants even used squid ink to add a sense of theatrical element to their food. This was highly appreciated by the judges. Inspired, I browsed through about three dozen recipes till I came across the ‘Squid and Apple Salad. Giving it my own personal twist, I tried my best to change Utsab “very rubbery squid” nightmare into a delicious one.

Squid and Apple Salad

Serves: 6

Ingredients: 900g squid (including tentacles, pouches and wings), 1 tsp olive oil, 5 cups chopped mixed lettuce greens, 1 medium green apple (thinly sliced), 2 tbsp lemon juice, ¼ cup dried cranberries, ¼ cup chopped walnuts, ¼ cup pumpkin seeds, pepper (to taste), salt (to taste)

For the raspberry vinaigrette- 1/3 cup olive oil or salad oil, 1/3 cup raspberry preserve, ¼ cup wine vinegar or raspberry vinegar, 1 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp dried herbs, salt (to taste), pepper (to taste)

Method: Wash and soak lettuce leaves in ice-cold water. Rinse and completely dry the leaves in a strainer or pass through a salad spinner. Transfer to a serving bowl. Rub apple slices with lemon juice and place in a bowl over lettuce leaves. Cover with cling wrap and keep cold. In a small bowl, mix together cranberries, walnuts and pumpkin seeds. Set aside.

For squid- Clean the squid properly. Cut the tentacles, pouches and wings in 1 cm thick rings. Add one tsp olive oil in a frying pan. Add the squid rings. Add salt and pepper. Stir fry over a high heat until the squid has slightly browned (for about 1 minute).

For vinaigrette- Mix all the ingredients for the vinaigrette in a screw-top jar and shake thoroughly to mix well.

To serve- Just before serving, sprinkle nuts over the salad, add the fried squid, pour vinaigrette all over and toss salad with salad tongs starting from below and going upwards. Serve immediately.

Eat. Share. Eat some more. Enjoy.

December 16, 2014
Heart-filled Bengali Recipes!!!

You keep whole India on one side and Bengalis on other side when it comes to eating and love for food. I have mentioned in my very first article that Bengalis just crave for food at every second of the day. Being a Bengali boumaa I know the responsibility on my shoulders and that’s why I would cut the drama out and straight away take you to the soulful cooking heaven ….ABengaliskitchen. You can never go out of aroma if you enter a Bengali house and all thanks to the heartfilled mums and granny’s who never let

you step out without a wholesome meal. They will feed you till brim and still think you are so skinny. ( No wonder I enrolled for a gym).You can excuse out of anything but meals no chance. My mother- in -law will frown badly if any day I don’t eat my rui macher jhol Or if I skip through rice and only have a bowl of chicken stew. They keep you on high maintenance (Even if you don’t want to be ).The speciality of Bengali food lies in the perfect blend of sweet and spicy flavours. For Bengalis, food is one of the most essential aspects of their day to day lives. Ladies spend lot of time in the kitchen cooking delicious feast for the family.

Max mueller once said : “If I were asked under what sky the human mind has most fully Developed some of its choicest gifts, has most deeply pondered on the greatest problems of life, and has found solutions , I should point to India .”

And according to me Bengal shines in every aspect of that most talked about India. We Bengalis love to celebrate life even if we are part of a bizarre and slow pace city. For every moment in life we celebrate it with food (Little salty, Little sweet, Little sour).

So enough of self praises lets take you to real kitchen of Bengalis with mouth watering daily recipes which are made with loved adoration .

Ghee Bhat (Bengali Rice Preparation):

Ingredients : I kg Fine long grained rice (Preferably basmati ) washed and dried, 250 g of ghee (I told you we don’t care about calories), 30 g raisins picked ,washed, and soaked in water to soften, Salt to taste, 3 Large bay leaves, 1 Long Cinnamon stick, 3 Cardamom, 6 Cloves, 250 g onions , peeled, halved, and sliced thinly.Fry the onions till crisp and golden brown . Drain excess oil and leave aside., 1 teaspoon Garam Masala powder.

Servings : 8 to 10 (We believe in feeding people wholeheartedly )

Method : Measure the rice in cups. Using the same measure, pour double the measure of water to rice in a large pan and set to boil. When water comes to a boil , add the rice , stir and half cover , and let cook on medium flame till rice is done. (Approximately it will take 15 to 20 minutes).Next wash out rice with cold water to remove starch . Drain thoroughly.Heat ghee in separate deep pan and fry all the whole spices till they start to splutter.Stir in rice using a skewer. Fry till the rice starts to brown . Add in salt and raisins and cook for few more minutes.Sprinkle with previously browned onions and Garam masala powder and serve hot.

Shukto (Mixed Bitter-sweet Vegetables):

Ingredients : 2 Medium Sized Potato, I medium sized Eggplant, 1 Horse Radish, 1 green Banana, 4 Parwals( Pointed Gourds), 3 Drumsticks, 2 small bitter gourd, 1/2 teaspoon of turmeric powder, 1 tablespoon ground ginger paste, 1 tablespoon ground cumin paste, 1 teaspoon ground mustard paste, salt to taste, 6 medium sized Boris ( Optional ), 2 tablespoon oil, 2 to 3 cups of water, 1 tablespoon ghee, A pinch of panch phoran, 1-2 tablespoon milk, 1-2 teaspoons sugar.

Servings : 6 to 8

Method :Peel and but potatoes in half lengthwise, and then crosswise. Slit the eggplant in four lengthwise and then crosswise into half inch thick slices,Slit the horse radish in four and then cut on the bias into one inch length.

Trim and scrape the parwals, cut in half lengthwise and cut in four pieces on the bias. trim drumsticks and cut into small sizes. Slice the bitter gourd (It gives the bitter taste to the recipe).

Fry the boris in hot oil and keep it aside, fry the bitter gourd slices and add all the other vegetables and fry for a few minutes until lightly browned. Add all the spices and pastes ands mix thoroughly with vegetables. Add salt and finally two cups of water .ontinue simmering until veggies are all cooked. Heat teaspoon of ghee in another pan , add panch phoran, Fry till it stops spluttering and pour this over the simmering veggies. Mix thoroughly. Add a tablespoon of milk and sugar to taste . Simmer for 5 minutes and remove from fire .

This hot Shukto is generally served during summers . But you may enjoy this on any occasion , any season.

Kumro Chenchki (Red Pumpkin Fried with spices):

Ingredients : 500 g of pumpkin , diced medium thick, 2 tablespoon oil, 1/2 teaspoon whole onion seeds, 2 whole red chillies, 1 onion halved and sliced fine, 1 &1/2 teaspoon turmeric powder, 1/2 teaspoon chilly powder, salt to taste.

Servings : 6

Method : Heat oil in a pan. When a blue haze appears , add onion seeds and whole red chillies.Stir -fry for couple of minutes and then add the pumpkin and some salt, Cover and cook for 2 to 3 minutes. Remove the cover .To the water given out by the pumpkin , add the sliced onion and spice powders. Cook over high heat , stirring all the while . When the pumpkin is cooked and the boil rises to the surface , remove it from fire. This particular preparation of the pumpkin is quiet dry.

Try these recipes and you would feel the real hard work goes through a Bengali kitchen. These mouth watering dishes are just splendid and easy to prepare. If you ain’t a Bengali just prepare and invite your bong friends over and they will worship you . If you don’t believe me just try.

December 16, 2014
Goodness of a Salad

Salads the natural way of having nutrients with raw flavours. Salads can be simple easily from easily available veggies , nuts , pulses , cereals , fruits etc.Packed full of goodness, salads bring flavour to your diet plan each day. Eating salads is an easy way to eat your daily serving of vegetables and it is not so difficult. You can prepare a salad and take it to work with you or to an outing with family and friends. Why is it so important to have salads with each of your meal ? You can only answer this question once you have had addicted yourself to have salads each meal or each day . Its simple to prepare , easy to consume , jam-packed with nutrients , Highly fibrous which is another valid reason to addict yourself to salad. We often emphasis on fibre content in food and the reason being simple, eating a high-fibre diet can help lower cholesterol levels
and prevent constipation, eating more fibre can help you feel fuller, eat less, and ultimately lose weight. Salads are full of fruits and vegetables , which increases your intake of nutrients and lowers your risk of getting ill fatally. Diabetes ,High Blood pressure, Low Blood pressure, Nausea , Weakness, Malnourishment these are fatal diseases you can avoid and prevent yourself from by consuming salads with your meals.If losing weight is your goal, you may want to start your meals with a green salad. That’s the best trick for a girl to move happily from XL to XS ( Why should I spare the boys from this joy ). Even if you team up your salad with a slice of fat its still okay rather than having a full fat mealand suffer the rest of your day as fat makes you lazy and dull ( Ugly too If I am being honest ). Raw vegetables and fruits are good source of water specially tropical fruits which help you get feel fuller and also charged up . If we talk more about goodness of fruits and vegetables so they are delicious, so mixing them in different combinations to create a salad ensures exciting meals.First, you eat food with your eyes. Salads have varied textures, shapes, sizes and colours which make them visually appealing and satisfying. We enjoy foods that are entice our eyes and also eat more of them.Eating a variety of textures keeps mealtime interesting. Salad ingredients can add a nice crunch which is much better for you than munching on cookies or potato chips.So by far I have given you enough of reasons to check out your diet plan and indulge yourself to healthy meals. It will not only give you reason to eat more also you can commit sin guilt-free by having junk sometimes. And moreover our gyms are running quiet well so admit yourself to a healthy regime.

Black Bean , Corn , Potato and Pepper Salad :

Ingredients :

For Salad: 1/2 cup kidney beans soaked overnight , 1/2 teaspoon dried thyme , 1/2 teaspoon dried oregano , 1/2 teaspoon salt , 1/2 cup boiled corn kernels , 1 onion finely chopped , 1 tomato finely chopped , 1/2 cup red pepper (red capsicum ) cubes , 1/2 cup green pepper(green capsicum )cubes , 100 g baby potatoes boiled and peeled , 100 g baby onions boiled and peeled .

For dressing :1 tablespoon lemon juice , 1 teaspoon vinegar, 1 teaspoon crushed garlic , 1 teaspoon grated lemon rind ( the outer surface of lemon ), 1 teaspoon salt , 1/2 teaspoon roasted cumin powder, 1/2 teaspoon red chilly flakes , 1/2 teaspoon pepper , 1 tablespoon finely chopped mint , 1 tablespoon finely chopped coriander, 1 tablespoon chopped green chillies ,5 to 6 tablespoon olive oil .To garnish you may use mint and coriander sprigs.

Servings : 2

Method : Boil the kidney beans with thyme , oregano and salt until soft but firm . drain the beans and set aside .Mix the remaining ingredients in the bowl.To prepare the dressing you need to blend all the ingredients listed above for it in a small bender jar .Toss the prepared veggies mixture in the dressing and lastly add the beans .Adjust the salt if you feel it doesn’t suits your taste.Garnish it with mint or coriander sprigs and serve it at room temperature.

Tip : Prepare this dish just before serving it else the nutrient value gets reduced and flavours do get mingled giving it a very liquid texture due to addition of salt before hand.

Carrot and almond Salad :

Carrot being my favourite I always try and make different recipes which eventually turns out to be very tasty and nutrients. There is natural sweetness in carrots and we do get best of it during winter season . To sum up I would implement the richness of carrot in this recipe which is tasty , different and worth a try .

Ingredients :

For Salad :1/2 kg carrots peeled and coarsely grated, 2 small cucumber thinly sliced , 1/4 cup raisins soaked in water for 10 minutes , 1/2 cup sliced almonds without the skin ( to remove the skin just soak it overnight skin is peeled of easily ).

For Dressing :
I tablespoon lemon juice , 1 tablespoon honey,1 teaspoon dried ginger powder, 1 teaspoon cinnamon powder, 1/3 cup olive oil , salt to taste , Pepper to taste .To garnish finely chopped parsley. ( You may use dry parsley too)

Servings : 4

Method : Place carrots and cucumber in a glass bowl. Add raisins and toss to mix .

For dressing :
Add lemon juice , honey , ginger , cinnamon , olive oil , salt and pepper in a screw top jar . shake well to combine.Toast the almonds on a flat pan until they are golden brown in colour.Pour the dressing over the salad , and toss well .Sprinkle with almonds and garnish with parsley. Serve at room temperature.

Yes ! I am slowly turning you all to health freaks which is why I am posting this article so that we all realise that health is a factor to be taken seriously . Today we all undergo a lot of stress and distress . Which gives us mental and physical fatigue. To avoid the same we all need to maintain a balanced diet , eat on time , and maintain a healthy lifestyle . It takes 15 minutes of our time to prepare such good recipes which are healthy and much better to eat than just plain oatmeal bowl. So do try them and Live Love Louder !!!

December 15, 2014
The Great Indian Breads !

Indians are known for their eating habits and their love for food . In India there is a wide range of cuisines and varieties with every 100 km you stretch . We live to eat that’s proven and we are the most natural host when comes to throw a party . If you sit and think Why I am claiming that Indians are such big foodies and party lovers , you just need to visit an Indian family for lunch or dinner (Even breakfast is not spared ) and see how they treat you as God ( We truly believe in Atithi Devobhavah….its not just for a commercial ). If I have mentioned about lunch and dinners I am talking about full rich 5 course meals (Yes! we eat that daily …at least I do) .Not only do we cook great curries and starters we have wide variety in flat breads too.We do have in offer variety in flat breads with every changing season.

All have great value addition to their taste , be it fluffy, rich in taste, soft, their fillings , sweet , salty , spicy , rich in proteins and minerals . You name it and we have it. India is diversified in its customs , culture , tradition and each part of India has their specific preferred breads be it chapati , Fulkas, Naan, Kulchas, rumali rotis , parathas, various flavoured pancakes, tandoori roti etc that too with different kind of cereals. Our flat bread preparation largely depends on what kind of crop is grown in that region .For example : Western part of India eats a lot of Bajra , Ragi, Northen India eats Maize or Wheat , Eastern eats a lot of Rice flour or refined flour and if we consider Southern India they eat mostly rice flour in fermented form .Breads are staple food for any country, city or tradition.

We actually consider breads to be very important for a wholesome 5 course meal. Its practically not possible to avoid a meal without adding bread to it . we don’t feel yummy tummy until we eat bread. Today its very simple and convenient to barge into a supermarket and get frozen breads ,which my generation people gladly do , But if asked to me I would prefer preparing it at home as any dish has to be fresh to consume and for that packed food is totally a “No No” for me.When I started cooking after my marriage making rotis or chapatis was my biggest challenge (many do agree with me- its a common syndrome )but tummy wants food , so slowly I learned how to get the perfect shaped chapatis to not impress anyone …but to satisfy my own hunger. With every occasion we have specific choices in food and we do set our happy menu accordingly, so today my attempt is to bring a variety in your life .If you are done with frozen parathas or frozen chapatis try out few of my simple recipes of very commonly eaten Indian breads .Today I have tried to assemble few regional breads for you variety and taste change. Some of it is widely eaten but Do you really want to eat frizen or try these simple recipes with much nutrition and taste.

Garlic Naan :

Ingredients :2 cup Plain refined flour, 1 cup yoghurt, 1 teaspoon baking powder, 1/2 teaspoon sodium bicarbonate, 1 teaspoon onion seeds, 1 tablespoon garlic finely chopped, 1 tablespoon butter to glaze the naans.

Servings : 3 to 4

Method : mix plain refined flour, baking powder, sodium bicarbonate and sieve it well to add up air . (this process makes fluffy & soft naans). Kneed the flour mixture with yoghurt into a fine soft dough , if you feel yoghurt is little less then u may add some Luke warm milk to make a softer dough. wrap the dough with a damp cloth and keep it for minimum two hours ( You may keep it overnight if you have preparation time ). This gives the dough time to ferment well , more the fermentation more fluffy and softer naan you would get. Once the dough is fermented you can make naans of your desired size with the help of a rolling pin . Once you get the desired shape top it with garlic and few onions seeds and with the help of your hands elongate it from two ends to get a longitudinal naans. Now the way you cook chapatis you just have to repeat it for these naans (No tandoor required , just simply toss it both sides on a hot tava ) the naans themselves will blow u beautifully. Once done glaze it with butter on top and serve hot .

Makke di roti :

Ingredients : 2 cup Maize( Makka /makai ) flour , Luke warm water to kneed , 1/2 cup wheat flour , ghee or unsalted butter to cook and for glazing .

Servings : 3 to 4

Method : Its simple recipe but you need to be very careful while making it as it has a tendency to crack up from sides and eventually break. To avoid that its important to kneed the dough just before serving it. Its easy to make a dough so its not a very difficult thing to maintain

Mix maize flour , wheat flour with the help of a siever and kneed it with Luke warm water. Make a soft dough as hard dough may crumble up easily. slowly with the help of your palms flatten it and increase its size. Try to maintain the shape the sides will crack its something which is obvious , so do not worry. Once you have flattened the bread , bake it in a hot tava from both sides and glaze it with ghee . Serve it with Spinach curry, or simply with jaggery it will taste awesome . Its very commonly eaten in Punjab (North India) on a day to day basis during winters. It has natural warming ability so it keeps warm from within.

Paneer Paratha :

Ingredients:

For Dough :
2 cups whole wheat flour , 1/2 cup refined flour , 1 tablespoon cooking oil( Oil helps the bread to get moistened crusty look ), Luke warm water to kneed , pinch of salt, 1 teaspoon Ajwain ( carom seeds ).

For stuffing :

1 cup grated cottage cheese or Paneer , 1/2 cup coriander leaves chopped , 1 tablespoon finely crushed pomegranate seeds , salt to taste ,1 teaspoon red chilly powder, 1 teaspoon Aamchur ( dry mango powder), 1 teaspoon finely chopped green chillies.

Oil for glazing the parathas.

Servings : 4 to 5 parathas

Method : Sieve whole wheat flour and and refined flour and add cooking oil , salt ,ajwain & Luke warm water to make a soft dough out of it . Keep it for 30 minutes and prepare the stuffing .For the stuffing mix all the ingredients mentioned above for stuffing purpose.

Once you are done preparing both take equal portions from the dough and stuff the paneer mixture into each portions and flatten it with the help of a rolling pin . Bake it on a hot tava from both sides once its crusty glaze it with oil ( you may use butter ) . Serve hot with your choice of curry or you can simply serve it with yoghurt . Enjoy the flavours of these great Indian breads and see your family smiling.

December 13, 2014
Food and Mood… like Body and Soul!

Food is heaven! I know that twinkling eyes when you see your food coming and the joy of relishing all the more tasty food. Have you seen many people are depressed and anxious and why are they?! Yes, maybe the stress of their life probably, but the magic wand which presents food will always likely to make them happy. You know, A lot of it comes down to food. But if you get people eating the right food, they start to feel good instantly. Of course, this is mentioned in conjunction with moderate exercise and overall healthy diet. The foods that boosts level of serotonin levels in our blood forms an important part of achieving balanced mind and body. And the best part is most of the food that makes us happy aren’t that boring as you might think. Surprised, eh?! Read on to get an idea what blissful meals you can when you’re feeling blue;

Chocolate: Yes, you heard it right. Let’s start with most loved, Chocolate. This might be great news for you as Chocolate actually alleviates your mood. Many studies have shown that people tend to feel better after having small piece of dark chocolate. It reduces stress and experts believe that this is due to the antioxidants it contains. When you indulge, don’t take too much of it, as there are calories too but yes, little for some while is a good idea.

Fruits and veggies: Do you know experts recommend 4 to 11 bananas per week for optimal happiness. This is because potassium rich bananas are rich in tryptophan and it stimulates the ‘feel good’ hormone, called serotonine. Its not just this fruit but other fruits include blueberries, avocados, pineapple, citrus, beans or dark green vegetables. These are considered good because they contain B vitamins and folate. They give our hormones a boost. These blueberries, avocados are really important because of their antioxidants content, which helps in reducing inflammation and risk of many diseases including cancer. Also, it is well known to eat whole foods to be healthy. So, don’t think twice while having these fruits and veggies.

Seafood: Fish are a Superfood. Wondering why! Well, because they are full of Omega-3s, which as we know are wonderful for our health. Seafood is generally full in Omega 3s, which is known to reduce inflammation and actually makes a large part of brain and if you consume them more, you are less likely to suffer from depression. Eating oily fatty fish like sardines, tuna will really boost up your mood. So, munch on seafood whenever you like.

Coconut: The scent of coconut can really de-stress you and blunt your fight or flight response. It is proved by researchers that inhaling a pleasant scent of coconut really enhances alertness alongwith soothing our response to stress. Go, have coconut and smell it and feel the freshness.

Low fat-dairy products: Dairy foods are excellent source of Vitamin B, D, proteins and minerals including magnesium and zinc and the good part is they contribute to the creation of serotonin in the brain. The cheese you try to avoid because of calorie issues, do you know, is particularly high in amino acids, which generates tryptophan to make serotonin and eventually boost up your mood.

Saffron: Well, saffron is something loveliest of all and yes, the expensive one too. But I’m sure you won’t know this part that saffron is historically used for depression in Persian traditional medicines and is really effective. It is reported by researchers that women when take pinch of saffron in their menstrual cycles helps in reduction of PMS symptoms by half like depression, mood swings, anxiety etc. Saffron really has antidepressant effect, proven by many studies. Researchers believe that the spice works by same mechanism, helping to make feel good neuro transmitters , serotonin, more available to the brain.

Legumes and Beans: Eating legumes is like all time recommendation to anyone as they are really healthy. They are like superfood, full of proteins, have no fat and clean your intestines. Legumes such as chickpeas, kidney and bertolli beans helps in maintaining blood sugar levels and which in turn maintains an even temper. Generally, what happens is people eat foods which are readily available and has lot of refined sugars, wheat, cakes, pies and sweets. Legumes, however, slow down the body’s absorption of carbohydrates, also lay off hunger pangs and thus the resultant mood swings that come from not eating right.

Carbohydrates: You heard it right, I’m talking about carbs. They can make you happy. It holds true that highly refined carbs like cakes, pastas, bread can bring up mood highs and lows, it is still essential to have good carbohydrates in your diet, rather than completely avoiding it. Despite persistent myths, I’m mentioning here that carbs don’t make you fat and can boost up your mood. Researchers have found that carbs promote the production of serotonin levels, so assign yourself this high carb, low-fat dairy, whole grain, beans and fruits. While, following low-carb diet strictly can really affect your mood negatively.

Basically, food is the perfect solution for a bad day, bad mood. No matter what you have faced the whole day, relishing a good food can uplift your mood in no time. Whatever the challenges are, its easier to cope up when your spirits are high, And it’s hard to be in good mood if you are lacking in some key nutrients or feeling hungry constantly. So, never skip a meal and have food whenever you feel like. Who says healthy is boring. The above listed ones are delicious and most of us love the seafood or chocolate or carbs and the most loved, saffron. Munch as much as you want and enjoy the happiness. Because eating is happy and healthy.

Healthy Eating. Happy Life.

December 13, 2014
My Birthday Party Recipes !!!

I will soon turn a year older an something clicked in my mind. Am I going to throw a party ??? The answer is still uncertain but one thing is for sure I will cook for me and will treat my tummy with dishes Like. It’s a nice nice idea, isn’t it ? If I play rewind record of my earlier childhood or teen-hood birthdays food was never my priority , it was always what birthday gift I got (I am confessing I was materialistic back then). Me and my friends use to party a lot and my mum use to cook best possible recipes for us and we use to just finish it in about 30 minutes. Long gone are those days and those friends are so far from my reach . Though they wish me through social media or a message or a call , few even gift me stuff through couriers but still my birthdays are not so happier the way they use to be earlier. They are now much milder in , much calm , much busy in work types these days . My

Mum still cooks for me on my birthday( Her famous kheer/Sweet rice pudding…a very popular dish among my friends ) but I am too far from her to taste that .If I look now the gifts are more sophisticated , much more expensive , much more “I like Stuff” but somewhere the birthdays with a pencil box gift wrapped or a plastic doll , or a chocolate bar with hideous decorations were more meaningful , lifelike , much more valuable for me. To have that feeling back I have decided to cook the way my Mum use to cook for me , dance on Bollywood cheap songs the way my friends use to entertain my make my parties fun , shout the way they use to scream “happy birthday” for me and Burst a balloon for myself filled with goodies inside. I again asked my self Am I eccentric ….Big deal even If I am. I will have fun the way I use to have a decade ago and cherish these memories a decade later rather than repenting on my arm chair with a ART OF LIVING BOOK on my side desk .I know my friends my parents , my best pal my sister wont be there in my little celebration this time but I am going to celebrate for me. I am going to make this birthday Rock . Will Click selfies of my own , will dress up , Will do make up. I will not repent this birthday to be on a weekday and so I am not celebrating it , No I will make it happier& funny for me. You feel terrible when you don’t try , But I wont give up I will just have a blast ….To celebrate with me try these recipes which I will cook for my birthday .

Mojito:

Yes I am talking alcohol now. BUt its a crime say that I am being drunk here its a celebration drink for my birthday and I have full right to break the rules. Drinks are party showstoppers for me and if its for my celebration I will commit this sin gladly.

Ingredients : Mint sprigs roughly cut , 1 tablespoon sugar syrup , 30 ml Vodka ,15ml Soda water, Ice cubes, Peppermint tablets finely crushed, Lemon wedges , lemon ring for decoration. For serving your choice matters .

Servings : Its crime to count the servings when you are celebrating so please repeat till you find yourself sane.

Method : Its easy and very quick to make. Firstly crush the peppermint tablets powder, mint leaves and lemon wedges together. Now Take a glass (Your choice matters not mine ) add ice cubes, sugar syrup , and freshly crushed mint peppermint and lemon wedges . Now add Vodka and soda water into the glass stir it gently with a stirrer. And Yes do decorate it with lemon ring and serve yourself .Cheers!!!

Cheese Corn Balls :

With a perfect drink we have to have the perfect starter. And to get that we have a very simple and quick recipe too. (Remember Its me who is cooking and I don’t want to get tired on my birthday so planned a quick dish celebration…being smart is justified ).

Ingredients : 2 cups corn kernels , 1/2 cup refined flour, 1 tablespoon chopped coriander, 1 cup grated processed cheese, salt to taste, 1 teaspoon red chilly powder, 1 teaspoon dry mango powder, 1 teaspoon lemon juice , 1 teaspoon finely chopped green chilled, oil for deep frying.

Servings : 2 to 3

Method : Crush corn kernels roughly in a blender. Mix blender corn , refined flour, corriander, dry spices, cheese , salt, and lemon juice and bind the mixture well into a fine dough. Adding water is not required as corn kernels hold a lot of moisture into them which will be enough for binding the mixture.

Make small equal round balls out of the dough and give them smooth round shape. Deep fry the cheese corn balls and serve them as appetisers or have loads of them to fill your tummy. Remember this party is to relax and have fun , extra work not required.

Monte Carlo:

Its easy to make dessert . Indulge yourself with this at the end and have a good nite sleep later.

Ingredients : 2 scoops of vanilla ice-cream (You may use butterscotch flavour also ), few butterscotch drops, Dark chocolate syrup ,1 teaspoon
honey,1 tablespoon whipped cream, choco-chips if you are a chocolate person.

Servings : 1

Method : Take a ice-cream bowl or a fancy glassware , add two scoops of vanilla ice-cream to it , top it up with ,whipped cream , butterscotch, honey, choco-chips and at last chocolate syrup. Serve it .

So, isn’t it a great idea to celebrate your birthday and throw yourself a small party. The only way to keep yourself tempted for life is to appreciate each day and keep yourself engrossed in you to get out of all cribbing’s which we generally do all day. Make a difference and spread happiness.

December 13, 2014
Winter Soups!

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.” –

Morgan Freeman A hot soup on a winter evening is simply comfort in a bowl. It warms every bit of you and makes you feel awfully good. Yummm! Be it a gooey creamy chilli soup or a clear vegetable soup or the classic tomato soup or the modern popcorn soup – each is at its best! As Marge Kennedy points out, soup is like family. Each batch has its own individual characteristics. Each ingredient of a soup enhances the other ingredients to a whole different level. A soup is not just a soup. It is many a thing more. “Only the pure in heart can make a good soup”

Ludwig van Beethoven These are four of my favourite winter soups. Simple and easy to make and marked with the magical ambrosial taste. These soups are simply splendid.

Vegetable Soup with Basil Sauce

Time taken:25 minutes

Serves: 6

Ingredients:

For vegetable stock- 2 medium onions (chopped), 1 medium leek (chopped), 1 medium carrot (chopped), 1 bay leaf tied with 1 large sprig of parsley, 1 small piece of bottle gourd (chopped) For basil sauce- ½ cup fresh basil leaves, 2 large cloves of garlic, ½ tsp salt, ½ tsp pepper, 3 grated Parmesan cheese, 1/3 cup olive oil For soup- 2 tbsp olive oil, 1 medium potato (cut into small cubes), 1 medium zucchini (cut into small cubes), ½ cup boiled peas, ½ cup soaked and boiled broad beans, 2 medium tomatoes (blanched and chopped), salt, pepper, ½ cup boiled pasta

Directions: For vegetable stock- Pour 6 cups water in a pressure cooker, add the stock ingredients, and pressure cook till the pressure is released 3 times (3 whistles). Cool and discard the parsley and bay leaf. Puree the ingredients, pass through a strainer and set aside. For basil sauce- Blend all the ingredients except oil in a small blender for 20 seconds. Gradually add oil and blend until smooth. Refrigerate until needed. For soup- heat olive oil in a pan. Add potato and zucchini and cook for 3- 4 minutes. Add peas, beans and tomatoes along with pureed stock, salt and pepper. Boil hot soup into individual bowls, spoon basil sauce on top and serve.

Mongolian Hot Pot

Time taken: 30 minutes

Serves: 6

Ingredients:

For clear vegetable stock- 1 carrot (chopped), 1 onion (chopped), 1 stem spring onion (chopped), 1 stick celery (chopped), 1 inch ginger (chopped), a few black peppercorns For dips and garnishes- 2 cups coarsely chopped Chinese cabbage leaves, 200 gm cubed tofu (bean curd), 100 gm rice noodles (soaked in hot water), 2-3 tbsp sesame paste, ¼ cup soy sauce mixed with ¼ cup water, ¼ cup rice vinegar, ¼ cup chilli oil, ¼ cup finely chopped coriander, 4 tbsp chopped garlic (soaked in a little vinegar and salt

Directions:

Pour 6 cups water in a pan. Add the stock ingredients and bring to boil. Lower heat and simmer for 30 minutes. Strain and transfer the stock to a heatproof ceramic or metal dish. Place the dish on a small burner on the table. Bring the stock back to boil. Arrange all the dips and garnishes in individual bowls and place them on the table. Diners cook their own choice of vegetables and tofu and season them to individual taste with dips and sauces. Each one should place some noodles in a bowl and top it with some simmering stock flavoured with sauces to taste. This soup is eaten as a final course.

Pumpkin Soup

Time taken: 25 minutes

Serves: 6-8

Ingredients:

1 tbsp salad oil or sunflower oil (for brushing), 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp coriander powder, 1 onion (chopped), 1 potato (chopped), 1 carrot (chopped), 2 celery stalks (chopped), 700-900 gm red pumpkin (peeled, seeded and chopped), 1 ½-2 cups clear vegetable stock, salt (to taste), pepper (to taste), lemon juice (to taste), chopped coriander, reserved pumpkin shell (cleaned and washed) Directions: Heat oil in a large pan. Add ginger, garlic and coriander powder and sauté for 2- 3 minutes. Add all the vegetables and pumpkin and cook until slightly softened. Add 3 cups water and transfer the soup to a pressure cooker; cook till the pressure is released 3 times (3 whistles). Remove from heat and set aside to cool. Puree the soup in a blender and pass it through a strainer. Return the soup to the pan and heat gently. Add stock to get the desired consistency. Add salt, pepper and lemon juice to taste.

Spring Vegetable Soup

Time taken: 20 minutes

Serves: 6-8

Ingredients:

For vegetable stock- 2 medium onions (chopped), 1 medium leek (chopped), 1 medium carrot (chopped), 1 bay leaf tied with 1 large sprig of parsley, 1 small piece of bottle gourd (chopped) For soup- 2 onions (cut into cubes), 2 potatoes (cut into cubes), 2 leeks (cut into cubes), 2 tbsp butter, 1 spring onion with greens (finely chopped), 100gm carrots (chopped), 100gm cauliflower (chopped), 100gm asparagus (chopped), 100gm shelled green peas, 5-6 French beans (chopped), 1 cup vegetable stock, ½ cup fresh cream or milk, 3-4 tbsp grated cheese, salt, pepper, crusty garlic and herb bread (to serve)

Directions:

For vegetable stock- Pour 6 cups water in a pressure cooker, add the stock ingredients, and pressure cook till the pressure is released 3 times (3 whistles). Cool and discard the parsley and bay leaf. Puree the ingredients, pass through a strainer and set aside. For soup- Cook onions, potatoes and leeks along with 6 cups water in a pressure cooker till soft. Puree in a blender, strain and set aside. In a pan, melt butter and fry onions, carrots, cauliflower, asparagus, green peas and French beans. Cover and cook until soft. Add the onion-potato puree and vegetable stock. Bring to a boil and simmer until vegetables are cooked. Add cream, 2 tbsp cheese, salt and pepper. Serve hot, sprinkled with remaining cheese, and garlic and herb bread on the side. So, Happy Cooking!

December 13, 2014