Crave Bits

Tag: cooking

  • A Platter of Vegetarian Kebabs

    A Platter of Vegetarian Kebabs

    Originating in the coastal countries of the eastern Mediterranean area, kebab is a versatile dish made by roasting and grilling pieces of meat, fish, and vegetables, over a skewer or a spit. The dish quickly spread in popularity and consumption throughout the nations of the Middle East, and then central Asia. The kebab traces its historic roots to before the 17th century B.C., and even the ancient Greek poet Homer mentions an erstwhile archaic dish resembling the same, and enjoyed all over his country in his works. However, a Turkish script by Kyssa-i Yusuf which dates back to around 1377, first properly mentions the culinary concept of the word, which is derived from the Persian language, and literally means “fry”, and sometimes “fry and burn”. Legend has it that the kebab was invented by medieval Persian soldiers who grilled meat on their swords over open-air fires in the battlefield. It quickly gained favour of both the classes and the masses, being served as the royal fare in various Islamic states over the ages, and as a much sought after and easily accessible snack or main course dish for many commoners, and the trend continues even today.

    Although lamb is the traditional choice of meat for making the kebab, there are many variants available in different meats and vegetables all over India due to religious constraints and direct or indirect dietary restrictions. Indian kebabs, whether they are vegetarian or non-vegetarian, have a unique and popular flavour of their own, owing to the wide spectrum of masalas (spices) and herbs native to the subcontinent. Apart from the numerous Indian innovations in the art of kebab making, the sheesh, shammi, tikka, and shawarma, original types of kebabs are also available everywhere, and can be found easily in small roadside eating joints as well as in top notch restaurants and hotels. The cities of Lucknow and Hyderabad are famous all over the country, owing to their thousands of decades-old, local eateries and food establishments which sell different types of primarily meat kebabs, ranging from tunday to kalmi and tangdi to reshmi, and have thus contributed a lot to culture, food, tourism, and economy.

    While you can get non-vegetarian kebabs from anywhere, the vegetarian types are a rarity to find outside one’s house, and they are generally overpriced in the restaurants they are available in. Vegetarian kebabs can be easily made at home, with simple ingredients, and less elaborate methods than their non-vegetarian counterparts. This article will provide you with three novel recipes, all made wonderfully by my favourite chef in the world, my grandmother, for these lesser known variants, namely, shalgam ke kebab, kela chane kebab, and chukandar ke kebab.

     

    Shalgam ke Kebab (serves 4-6 people)

    Ingredients needed:

    • 7-8 bulbs of turnips
    • 2 tablespoons of roasted besan (gram flour)
    • Finely chopped onions
    • Finely shredded coriander, chilli, and ginger
    • 2 medium sized boiled potatoes
    • Salt to taste
    • 1 small teaspoon of garam masala powder
    • Vegetable oil

    Steps required:

    • Thoroughly wash the turnip bulbs, and then carefully peel their outer skins off.
    • Put the skinned turnips in a pressure cooker and steam thoroughly.
    • Once the turnips cool down, mash them and drain out the excess water.
    • Mash the boiled potatoes and mix them with the turnips. Add coriander, chilli, ginger, and onion to the mixture and be careful to make it consistent with dough.
    • Add garam masala and salt accordingly.
    • Make small balls of the prepared dough and flatten it into small cutlets or flattened disc shaped portions.
    • Shallow fry on a tawa (pan) until the kebabs are thoroughly cooked and are a rich golden-brown in colour.
    • Top with sprigs of coriander and rings of onion. Serve hot, with a chutney of your choice.

     

    Kela Chane ke Kebab (serves 4-6 people)

    Ingredients needed:

    • 5 clean green unripe bananas
    • 1 bowl of soaked chana dal (gram beans)
    • Finely chopped onions
    • Finely shredded coriander, chilli, and ginger
    • Salt to taste
    • 1 small teaspoon of garam masala powder
    • Vegetable oil

    Steps required:

    • Make sure to wash the bananas thoroughly with fresh water before beginning. Once they are clean, steam them in a pressure cooker with their skins intact.
    • Steam the dal separately to a soft consistency.
    • Once both ingredients cool down, peel the bananas, and mash together with the dal to make a dough.
    • Add garam masala and salt. You can also add other spices such as red chilli powder if you prefer.
    • Shallow fry on a pan.
    • Garnish with sprigs of coriander, and serve with onions and chutney.

     

    Chukandar ke kebab (serves 4-6 people)

    Ingredients needed:

    • 7-8 beetroots
    • 2 tablespoons of roasted besan (gram flour)
    • 2 boiled potatoes
    • 250 grams of paneer
    • A few whole clean leaves of cabbage
    • Finely chopped onions
    • Finely shredded coriander, chilli, and ginger
    • Salt to taste
    • 1 small teaspoon of garam masala powder
    • Vegetable oil

    Steps required:

    • Steam the beetroots thoroughly after cleaning them.
    • Mash the beetroots to a dough-like consistency. If necessary, add a little bit of boiled potatoes as well. Add roasted besan to this mix.
    • In a separate bowl, mash potatoes and mix them with paneer chunks.
    • Add coriander, chilli, ginger, and onion to the beetroot dough.
    • Make miniature balls of the paneer and potato mix after adding salt and garam masala to it.
    • Wrap them in a leaf of cabbage.
    • Encase this in an even layer of beetroot dough. Make it firm with more besan if required.
    • Shallow fry on a pan until the kebabs are thoroughly cooked.
    • Cut the kebabs open from the centre, top with coriander, and serve hot with chutney.
  • Winter Delights: Gajar Ka Halwa and Gujarati Meethi Kadhi

    Winter Delights: Gajar Ka Halwa and Gujarati Meethi Kadhi

    The frigid winter months of December and January are bearing down upon us, and all anyone wants to do right now is to curl up cosily in their heavy blankets and eat tons of hot, rich food. The harsh weather right now makes the human body crave even more for nutrition, and it is not surprising that some of the best dishes that we know of taste the best in these freezing days. Compared to the year long summer heat in most parts of India, we have a greater appetite for food in the winters. It is in these few weeks that we look with great curiosity towards our kitchens, and wait impatiently for our mothers to emerge out of the area with some aromatic and delicious gastronomic work. Be it sarson ka saag and makke di roti, gulab jamuns, hot coffee, or ginger tea, all of these dishes and more never fail to tickle our tastebuds during the cold season. Here are two easy to cook recipes, one for gajar ka halwa, and the other for Gujarati meethi kadhi, in case you ever need a hot fix for your winter woes.

     

    Gajar ka Halwa

    Also known as gajrela, gajar ka gajrela, and carrot halwa, gajar ka halwa is a South Asian dessert pudding and a winter delicacy in north Indian states. Made by cooking grated carrots, milk, ghee (clarified butter), and nuts together, this dessert is eaten on many festive occasions in both India and Pakistan apart from being available round the year in most sweetmeat shops of the subcontinent. A completely vegetarian preparation, gajar ka halwa is a dish enjoyed by all people, and has been subject to a number of culinary innovations, some of which are a vegan version, red velvet gajar ka halwa, similarly flavoured doughnuts topped with the same, a cream cheese and halwa combination which is the desi counterpart to the carrot cheesecake.

    The dish dates back to the ancient Mughal times, and the word “halwa”, meaning sweet, is itself derived from the Arabic language. Gajar translates to carrot from the Hindi language. While gajar ka halwa may seem like a particularly difficult preparation to pull off in the kitchen, it is actually not. Although the ingredients do take a considerable amount of time to cook fully, gajar ka halwa is a very easy recipe to make provided you have all the cooking materials you need ready at your disposal.

    Recipe (serves three-four)

    Ingredients required:

    • 1 kg of grated carrots, cleaned and peeled beforehand
    • 100 ml of condensed milk
    • Cleaned, preferably roasted, dried fruits and nuts (cashews, almonds, raisins, pistachios)
    • ½ kg of khoya
    • 4 big tablespoons of desi ghee (clarified butter)
    • 1 cup of castor sugar
    • 4 cups of milk
    • Cardamom seeds. Alternatively, you can use one-third of a teaspoon of cardamom powder.

    The steps needed:

    • Put the shredded carrots and milk in a heavy-bottomed pan or a wok on medium flame.
    • Let the carrots soak in the milk to a considerable amount. Let the mixture turn a rich golden-orange colour.
    • Add condensed milk and cardamom and stir for some time.
    • When it is cooked halfway, add khoya, after putting aside some for garnishing. Also add ghee.
    • Once everything is properly mixed, add sugar on a low flame. Take note of the flame and ensure that the sugar does not caramelize in the halwa.
    • Add dried fruits from above, garnish with a little khoya, and serve in bowls. You can also add varakh (the silver food foil) for an aesthetic look.

     

    Gujarati Meethi Kadhi

    Kadhi is an Indian main course dish of desert origins, and was first made in Rajasthan. However, it quickly grew popular with people from other regions of India, and now has different variants according to different states, belonging to Punjab, the Sindh area of Pakistan, Gujarat, Uttar Pradesh, and Maharashtra. While it is a dish best served hot, kadhi itself is derived from curd and yoghurt, which ironically taste best when cold.

    Gujarati cuisine is known for its sweetness, and its kadhi carries the same quality. In our household, Gujarati meethi (Hindi for “sweet”) kadhi is a winter favourite, and its recipe has passed on from one generation to the next, with a few modifications by each. This dish can be had as a drink, and since we already have the salty kadhi of Uttar Pradesh, complimented with besan pakodas (fillets), Gujarati meethi kadhi is served as a hot and sweet beverage mostly in the evenings. It hardly takes much time and effort to prepare, and is the perfect heavy snack that will fill your stomach in between meals. All you need is a bowl, a saucepan, and some easily accessible cooking materials, and a time period of fifteen minutes to spare.

    Recipe (serves two)

    Ingredients required:

    • 2 big tablespoons of besan (gram flour)
    • 1½ glasses of curd
    • Half a cup of water
    • Turmeric
    • Curry leaves
    • Asafoetida
    • A teaspoon of rai (mustard seeds)
    • Two teaspoons of sugar
    • Salt
    • Whole, dried red chillies
    • 2 teaspoons of oil

    The steps needed:

    • Add the besan and curd slowly in a big bowl, stirring slowly so that no lumps are formed.
    • Put a pinch of turmeric in this mixture. Also, add salt according to taste.
    • In a separate pan, put oil and let it heat on a slow flame.
    • To the hot oil, add rai, a little hint of asafoetida, and some curry leaves. Be careful to not let the curry leaves blacken completely because of excessive heat.
    • On a low flame, add red chillies to the pan.
    • Take the besan and curd paste, and pour it in the pan.
    • Stir continuously so that no lumps are formed while keeping the pan on a medium flame.
    • Let the mixture boil, and then pour it in glasses.
    • Top with a few curry leaves and serve hot.
  • Easy Sandwich Recipes

    Easy Sandwich Recipes

    Sandwich is the product of the modern world which was introduced in the western world. Later it spread to other parts of the globe. This simple, easy to make dish is a favourite among children and adults alike. Sandwiches are good for our health since it includes vegetables that we won’t take otherwise. It is a widely popular lunch food is easy to carry and is usually taken to picnics, offices and schools.

    HISTORY

    sandwich history

    The history of modern sandwiches using sliced bread dates back to 18th century Europe. But historians argue that sandwich or sandwich like dishes were used in different cultures.

    The famous Jewish religious leader, Hiller the Elder, is said to have wrapped Paschal lamb or the Passover lamb in soft Matzah (flat, unleavened bread) during Passover ceremony (a religious ceremony of the Jews). Predecessors of sandwich can also be found in Europe during middle ages and also in Netherlands during 17th century.  Initially, sandwiches were considered to be the food of men who shared it while gaming and drinking at night. But slowly, it entered to the aristocratic homes and became a part of their diet. The popularity of this simple food increased due to industrialization and the rise of the working class. Sandwiches became popular in Spain and England during 19th century. This popular and quick meal became part of American culture during 20th century and from then on became a staple diet.

    THE STORY OF THE NAME ‘SANDWICH’

    download

    It is considered as the namesake of John Montagu, 4th Earl of Sandwich, 18th century English aristocrat, who is considered as the eponymous inventor. Before being known as sandwich, it was known as ‘bread and cheese’ or ‘bread and meat.’

    In Spain, sandwich is also known as ‘bocadillo.’ Hamburger is one of the popular varieties of hot sandwiches.

    EASY SANDWICH RECIPES

    A)     HAKKA NOODLES SANDWICH

    download (1)

    INGREDIENTS

    1)      1 Hakka noodles packet

    2)      Capsicum (finely chopped)-1

    3)      Spring onion (finely chopped)

    4)      1 carrot (chopped)

    5)      1 tbs cabbage

    6)      1 tbs  beans (chopped)

    7)      Soya sauce and chili sauce- as per requirement

    8)      Oil

    METHOD

    1)      Boil water and add Hakka noodles and 1 tsp oil.

    2)      Remove the pan and pour the content to a plate and let it cool.

    3)      In another pan, add oil and let it become hot.

    4)      Add chopped vegetables and fry (the vegetables should be crunchy)

    5)      Add soya sauce, chili sauce and also noodles to it and mix well.

    6)      Garnish it with chopped spring onions and serve it hot.

     

    B)      CHILI PANEER TOAST SANDWICH

    images (1)

    INGREDIENTS

    1)      1 tbs oil

    2)      1 finely onion

    3)      1 crushed green pepper

    4)      2 bread cubes

    5)      ½ cup grated paneer

    6)       tomato ketchup

    7)      chili sauce

    8)      ¼ tsp pepper powder

    9)      Salt- to taste

    10)   Coriander leaves

    11)   ¼ cup grated cheese

    METHOD

    1)      Heat oil in a pan and fry onion and capsicum for 5 minutes.

    2)      Add bread cubes, grated paneer, tomato ketchup, chili sauce, salt and pepper powder to it and mix it well.

    3)      Apply butter on toasted bread.

    4)      Spread the above mixture and sprinkle some grated cheese on top of it.

    5)      Grill until the cheese melts.

     

    C)      GRILLED CHEESE SANDWICH

    grilled cheese sandwich veg

    INGREDIENTS

    1)      Cooking oil

    2)      2 slices of whole grain bread

    3)      2 slices of cheese

    4)      ½ tomato-sliced

    5)      ½ cup baby spinach

    METHOD

    1)      Layer cheese, tomato and spinach between the bread slices.

    2)      Heat a large skillet over medium low heat. Add oil to it.

    3)      Heat the sandwich till the bottom becomes light brown in color. Flip to the other side and heat it in the same way.

    4)      Cut the sandwich to half and serve it hot.

     

    D)     GRILLED AMERICAN CHEESE SANDWICH

    grilled cheese sandwich

    INGREDIENTS

    1)      2 slices of bread

    2)      1 slice of American cheese

    3)      1 tbs mayonnaise

    METHOD

    1)      Heat the skillet over medium heat.

    2)      Spread half the mayonnaise to one side of the bread. Heat this side of the bread in the skillet.

    3)      Now add cheese on top of it.

    4)      Spread mayonnaise to one side of another slice of the bread. Keep this side on top of cheese.

    5)      Heat the sandwich till the cheese melts.

    6)      Turn the bread and repeat.

    7)      Cut the sandwich into half and serve it hot.

     

    E)      ITALIAN STYLE GRILLED CHEESE SANDWICH

    italian style

    INGREDIENTS

    1)      2 slices of white bread

    2)      1 tsp margarine (softened and divided)

    3)      1 slice American cheese

    4)      ½ tsp Italian seasoning

    5)      ¼ tsp crushed red pepper flakes

    6)      2 slices of tomatoes (thinly sliced)

    METHOD

    1)      Spread ½ tsp of margarine on one side of each slice of bread.

    2)      Place the bread (with the margarine side) on a skillet.

    3)      Place cheese on top of bread and sprinkle it with Italian seasoning and red pepper flakes.

    4)      Lay tomato slices on seasoned cheese, overlapping tomato slices.

    5)      Place the other slice of bread on tomato, with butter side up.

    6)      Cook on medium flame till the bread turns a golden brown color.

    7)      Remove the sandwich from the skillet.

    8)      Serve it hot and enjoy the food.

     

    F)      GRILLED CHEESE AND TOMATO SANDWICH

    grilled cheese and tomato sandwich

    INGREDIENTS

    1)      2 slices of bread

    2)      2 slices of tomato

    3)      2 slices of Swiss cheese

    4)      2 tsp of mayonnaise

    5)      1 pinch salt

    6)      1 pinch pepper

    7)      1 pinch Italian seasoning

    8)      1 pinch garlic powder

    9)      1 pinch minced garlic

    10)   2 tbs butter

    METHOD

    1)      Spread mayonnaise on both sides of bread.

    2)      Put slices of cheese on one piece of bread.

    3)      Add tomato slices.

    4)      Sprinkle it with pepper, Italian seasoning and salt.

    5)      Add cheese on top of tomatoes and cover it with another piece of bread.

    6)      Heat a pan with butter and garlic powder or minced garlic.

    7)      Spread butter on top of each side of bread.

    8)      Grill it until the bread turns golden brown color and the cheese melts.

     

  • Chutneys are Yummy! Part 1

    Chutneys are Yummy! Part 1

    Often while having food, you find that the dish lacks a certain punch. A flavor so to speak. You wonder how to solve this problem. Well, worry no longer. There is a solution at hand which will leave your taste buds tingling in the process. What can that be you ask? One word we say in reply. Chutneys!

    chutney

    Chutney (also translated as chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). Chutneys may be either wet or dry, and can have a coarse or fine texture. There are various types of chutneys.

    The name “chutney” covers a wide variety of foodstuffs. The common element which makes them all “chutneys” is that they are added to meals to add flavor; the best English “translation” of “chutney” is “relish”. As such, they can be, and are, eaten with a wide variety of foods.

    The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. The first chutneys in India would have been sticky fruit based preserves. Sugar, although available in India, was not widely cultivated and honey would have been used to sweeten dishes, this leading to the chutneys being used as more of a dipping sauce rather than a condiment. It is written differently in several North Indian and South Indian languages.

    chutney

    Let’s have a look at some popular Indian chutney recipes!

    • Peanut Chutney:

     

    peanut chutney

    Peanut Chutney, a versatile and easy-to-make spicy chutney, is a must-have accompaniment in South Indian cuisine. It can be of two types, wet and dry. This recipe is for making wet peanut chutney for Dosa and Idli, and it can be used either as spread or as an accompaniment.

    •  Ingredients:

    1)  1/2 cup roasted peanuts, skin removed.
    2)  3 garlic cloves.
    3)  1/4 teaspoon tamarind paste.
    4)  4 dry red chillis.
    5)  1/2 teaspoon mustard seeds.
    6)  4-5 curry leaves.
    7)  2 teaspoons oil.
    8)  1/2 cup water.
    9)  Salt to taste.

    •  Directions:

    1)  Put the roasted peanuts, garlic, 3 dry red chillis, tamarind paste and salt in the chutney jar of the grinder.
    2)  Grind them together till a medium coarse powder.
    3) Add 1/2 cup water to the mixture, and grind again until a smooth paste is formed. Transfer the paste to a serving bowl, and proceed to prepare tempering.
    4)  Heat oil in a small pan. Break 1 dry red chilli into two pieces. Add the mustard seeds. When they start to crackle, add curry leaves and the remaining 1 dry red chilli. Sauté for 10 seconds and turn off the flame.
    5)  Pour the tempering over the prepared chutney paste. Peanut chutney is now ready to be served along with steamed Idli and Dosa!

    • Tips:

    1)  If roasted peanuts are not available, then you can dry roast them over low flame in a heavy based pan for 7-8 minutes. Let them cool for 3-4 minutes and remove the skin.
    2)  Increase or decrease the amount of red chillis to make more or less spicy respectively.
    3)  You can avoid topping it up with mustard seeds tempering if you are going use it only for making Dosa.

    •  Preparation Time: 10 minutes.
    •  Cooking Time: 2 minutes.
    •  Servings: 2.

     

    •  Coconut Chutney:

     

    coconut chutney

    Making South Indian Coconut Chutney for Dosa and Idli is very simple. Just blend fresh coconut with chillis, curd and ginger, and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Follow this recipe and discover how good the chutney tastes. But yes, don’t blame us if you get addicted to it!

    •  Ingredients:

    1)  1 cup roughly chopped fresh coconut.
    2)  1 teaspoon grated ginger.
    3)  2 green chillis, chopped.
    4)  1 tablespoon roasted chana dal.
    5)  1 tablespoon curd.
    6)  1 teaspoon lemon juice or tamarind paste.
    7)  1/2 cup water.
    8)  Salt to taste.

    • For Tempering:

    1)  1/2 teaspoon cumin seeds.
    2)  1/4 teaspoon mustard seeds.
    3)  4-5 curry leaves.
    4)  1 dry red chilli.
    5)  1 teaspoon oil.

    •  Directions:

    1)  Take chopped coconut in a small chutney jar of the food processor or grinder.
    2)  Grind it to make a medium coarse paste and transfer on to a plate.
    3)  Add green chillis, roasted chana dal and ginger to the same chutney jar.
    4)  Grind mixture to a smooth powder.
    5)  Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.
    6)  Grind them to make a medium coarse paste. If required, add more water to get the desired consistency of chutney and grind again. Transfer to a bowl.
    7)  Heat oil in a small tempering pan. Add mustard seeds. When the seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
    8)  Take the pan away from flame and immediately pour tempering over the prepared coconut paste. Mix well. Delicious Coconut Chutney for Idli and Dosa is now ready to serve!

    •  Tips:

    1)  Adjust quantity of water accordingly to make it thick or diluted.
    2)  Avoid the addition of green chillis while making coconut paste, and avoid dry red chillis in tempering while making white Coconut Chutney.
    3)  Consume fresh chutney immediately or refrigerate it, and use it for up to 3 days.

    • Preparation Time: 10 minutes.
    • Cooking Time: 2 minutes.
    • •Servings: 6.

    Watch this space for recipes of more mouth-watering chutney recipes. Coming soon!

  • Aloo Paratha Recipe

    Aloo Paratha Recipe

    Generally Parathas are treated as Indian breads.These Indian breads are roasted on a skillet with oil.This delicious dish is conceived previously in Punjab,later it spread to all the parts of the country and also South Asia.There are different types of Parathas.Parathas may be plain, stuffed with vegetables like potatoes, cauliflowers, peas, paneer and few are stuffed with non vegetarian like ground meat, eggs and many more.Parathas are available at any of the Indian restaurant and Dhaba’s are famous places to enjoy these Paratha recipes.In India we can find few frozen and precooked parathas in supermarkets.Most of the veggies choose to eat parathas as a meal in any part of the day.Paratha can be eaten simply with a spoon of ghee, butter.But it tastes best with pickle, thick curd, chutneys, any curry or gravies.

    Spicy Aloo Paratha served with curd and pickles with butter topping
    Spicy Aloo Paratha served with curd and pickles with butter topping

    In North India most of the people like to have flat breads stuffed with spiced potatoes generally known as Aloo paratha.For the preparation of this dish patience is required.Aloo paratha is a famous dish that is so delicious and tasty.The name itself specifies that Aloo means potato.It is very easy to make it and can be served as breakfast or a snack item.The preparation of Aloo paratha is as follows.

    Ingredients:

    For Dough preparation:

    1) Take a cup of golden temple flour

    2) Take half the cup of water

    3) Take half teaspoon of salt

    4) Take two to three teaspoon of oil

    Dough Preparation Ingredients
    Dough Preparation Ingredients

    For Aloo stuffing:

    1) Take two medium potatoes

    2) Take half the teaspoon of salt

    3) Take half teaspoon of garam masala

    4) Take half teaspoon of cumin seeds

    5) Take one fourth teaspoon of turmeric

    6)Take one fourth teaspoon of red chili flakes

    7)Take five sprigs of cilantro, chopped

    Aloo stuffing ingredients
    Aloo stuffing ingredients

    Preparation:

    To enhance better taste, the first thing we need to consider is take right kind of flour.That kind of flour is also known as duram atta.This flour is a combination of stone ground wheat and regular flour.It is perfect for making roti’s, chapathi’s and paratha’s.Here in the below preparation process we are going to take golden temple flour.As we are having the flour we are half set.The first and the important part in the preparation of aloo paratha is dough.

    Dough preparation:

    Take a bowl and rinse it completely.Then clean it by using a dry cloth.Now take all the ingredients: add a cup of golden temple flour, add half the cup of water, add half teaspoon of salt,  add two to three teaspoon of oil.Mix them thoroughly until it forms a soft, elastic dough.The mixture should not be sticky, but it must be smooth.To form smooth paste it must be stirred cotinuously.After the dough is prepared break it up into equal pieces and roll them to form balls.Now set them in a small bowl containing oil and cover it by using some oiled plastic wrap.Let the dough balls last for few some time.As we are making Aloo paratha we need to make potato mixture now.

    Dough preparation for aloo paratha
    Dough preparation for aloo paratha

    Aloo stuffing preparation:

    For the preparation of this recipe and to have delicious taste, we need to take fresh and unspoiled potatoes.Take small round potatoes and boil them for few minutes.Now peel off the covering of potatoes and chop them into small pieces.Boiling process must be done until the fork tender into potatoes.Now use a mill to mash potatoes.After mashing them, add all the ingredients and mix well.Make sure to have same amount of potatoes as that of dough balls.

    Aloo stuffing in paratha preparation
    Aloo stuffing in paratha preparation

                                               Now our original preparation of parathas starts.Before making paratha rolls first heat the pan at low flame and keep the work space ready.Take a non stick pan with a wide, flat bottom and low sides as it is easy to cook and also heats up very quickly.Along with pan ready we also need to take a bowl full of flour, a cutting board or other flat surface for rolling out the dough and a small rolling pin called a Belan.

    Aloo Paratha preparation:

    1) Take one teaspoon of oil on a non stick pan and heat it on a medium flame.

    2) Now take the dough and dip in a flour bowl until flour is attached to it on all sides.

    3) After applying flour on all sides flatten it in the form of a disc.

    4) Now roll it on a flat surface using a Belan to form long flat discs.

    5) Take the potato stuffing that is prepared earlier and place it on the middle of flat dough.Now roll the dough a little, so that it is large enough to cover the potato ball.After that wrap a potato ball with the dough, gathering the edges together.

    6) Press the edges inn to get sealed and again make it flat in the form of a disc.

    7) Again dip the new flat thing in the flour bowl, so that it is attached with flour on all of its sides.

    8) Take this on a flat surface and roll out the disc evenly into a circle upto a size of six inches in diameter.Make sure the dough must be as thin as possible so that we can see the spices through it.

    9) Now place the stuffed dough disks on a non stick pan and heat it on medium flame.You will notice a color change to yellow.Once the paratha is cooked on one side toast it on other side.That’s it spicy tasty vegetarian paratha is ready.

    Aloo paratha is ready to serve
    Aloo paratha is ready to serve
  • A look at Irish Culture

    A look at Irish Culture

    Every culture in this global world is unique and gain its own specialty.The Irish Culture too comes into that category.Coming to the Ireland,it is situated in Western Europe,occupying five-sixth of the islands in the North Atlantic Ocean which is to the west of Great Britain.The capital of Ireland is Dublin with a population of about 4,487,000.Irish language known as Gaeilge is a Indo-European Language of the Celtic family.

    A picture showing about Irish culture in breif
    A picture showing about Irish culture in brief

    The people of the Ireland are very culture oriented irrespective of their interests.Irish Culture has a nice variety of  traditions,cultures and historic legends.There are some symbols which uniquely relate to the Irish culture.Ireland is often known as ‘Land of Saints and Scholars’ which refers the golden age of monastic learning.It is also referred as ”The Emerald Isle’ which means its green landscape.

    Ireland a land of saints and scholars
    Ireland a land of saints and scholars

    This old country has many traditions of customs which are practiced from hundreds of years and some of them are found even now.The legends are passed on from generations to generations.The culture here is in a similar way to the Western Culture in TV,movies,music and literature.But the one aspects that makes unique is the pub culture.Pub refers the meaning of public house or bar.The pub culture here has more issues than over-consumption of drinking.Pubs are considered as meeting places where people can gather whether they are friends or neighbors  in a peaceful atmosphere.The pubs differ largely with the area it is situated and the customers they serve.In earlier days,pubs were separated as the men would most likely in the main part of the pub while the lounge is filled with women.Due to modernization,it is diminishing and now it is a free space. Since 2004,the Government has made an act which declared that smoking in a place of work,even pubs are considered as illegal.

    Irish pub culture
    Irish pub culture

     The Irish people are too concerned about their food.The home made meal are loved by them especially the Irish breakfast or a bowl of stew.They even gained the comfort of drinks to ease their homesickness while living in different countries.The Irish diet is similar to that of North European nations.They very much consume meat,cereal,bread,potatoes mostly at meals.The meals are most commonly accompanied with cabbage,turnips, carrots,broccoli.The eating habits of Irish consists four meals which are breakfast,dinner,tea and supper.Dinner is the midday main meal while tea is taken in early evening at about 4.00 p.m. and supper is a light meal before going to sleep.

    irish_food_pyramid_mousepad
    irish_food_pyramid_mousepad

    The traditional meals mostly consists of roasts,stews, beef,ham,pork,beef and turkey.Even fish(mostly salmon) and sea food(preferably prawns) are popular here.Some foods like wheaten breads,sausages,bacon rashers and drinks like Irish whiskey,national beer have a specific symbolic role in Ireland.Many varieties of stews,potato casseroles and breads are considered as the regional foods.

    Irish-people-drinks
    Irish-people-drinks

    Ireland has even many people who has great musical talent like U2,folk singer-Christy Moore and many more people.The Irish traditional dancing is even popular there where it is originated and now spread to the whole world and has taken many different forms.

    Trinity-Irish-Dancers
    Trinity-Irish-Dancers

    The people in Ireland are mostly Roman Catholics.88% of the population there are mostly identified as Roman Catholics according to the records. The church used to have a dominating power in society and politics in early days.Later on ,a generational divide with people over 50 who have observant and conservative views came up.The religion has many sayings of the view of family ,marriage and abortion in the society.They prefer the dominating social structures in their extended family.Even though they move to various cities,they stick to their home bonds.

     The Irish people have a great reputation for their wit and humor.Due to this popularity,they are called as ‘craic’.The people are very fast in jokes which brings out humor.They  even bring out the humor on themselves even if it is self deprecating.The practice of trading insults and teasing one another among a group of close people are  known as slagging.The people there are mostly witty people and won’t take anything too personal.

    Coming to the 20th century the people of Ireland have adopted their new western food habits.During the modern age both of the US fast foods and continental European dishes have influenced on the people of Ireland.Here most of the common meals include pizzas, curry, Chinese food.As there are adverse effects of these fast foods and deep fried items the government has broadcast television advertisements to discourage meat consumption.

    Sports are popular in Ireland and are widely encouraged.Varieties of sports are played in Ireland and the most played are Football, hockey, hurling, Gaelic, rugby.Along with these sports many of the other sport are practiced like Swimming, golf, aerobics, soccer, cycling, Gaelic football and billiards are the sporting activities with the highest levels of playing participation.At the Olympics, a person from Northern Ireland can choose to represent either the Great Britain team or the Ireland team. Also as Northern Ireland is a home nation of the United Kingdom.They also send their team to Common wealth games every four years.

    Irish sports
    Irish sports



     

  • Monsoon’s Here!

    Monsoon’s Here!

    It’s start of July and there had been few showers to subtly start the season of drizzle. Monsoon’s here! Except the all unpredictable showers and muddy pools on the road, there are so much beautiful stuffs to root for. Romantic day offs and bread pakoras!
    Thinking of bread pakoras, we all have specified snack list for almost every season. Summer season had Mango chutneys, ice creams, shakes and squashes. For the monsoons spicy and crispy snacks do the roles of best treats.  One of strong points of evening snacks are they gratify the hunger between the two meals that is lunch and dinner. Whether it may be a school going child who came home after playing outside for hours or a housewife retiring from chores, evening snack refreshes us. Now, what snacks could we relish especially in some seasons, like for instance you would not want samosas on a summer evening or ice cream in winters? And as the topic goes all in for monsoons, we won’t deny relishing warm snacks on the rainy days.
    Just before we start, notice for all the calorie-watchers! Snacks mentioned below aren’t in any order put up considering their calorie values. So, indulge in the post warding off the concern for fat count.

    BREAD PAKORAS!

    bread pakorasFor the stale yet to be passing the date of expiry bread loaf, stuffed pakoras are a delicious rescue. It can either be stuffed with preferably mashed-spiced up potatoes or cheese and then can be shallow or deeply fried. The bread is soaked in gram flour and then fried. Bread pakoras like many varieties of pakoras are best when served with mint/coriander sweet, sour and spicy chutney. The chutney is prepared by grinding coriander and mint leaves along with ginger and garlic. Salt and a small amount of tamarind paste can be added, totally as per your taste preferences.

    CHOLE BHATURE!

    Next in the line is the best Punjabi meal to energize up a lazy damp afternoon.
    Chole-bhatureChole Bhature is prepared in two parts and served as one dish. Chole is made by soaking chickpeas and then is prepared in typical North Indian style which includes ingredients like chopped onion and tomato cooked with coriander seeds, spices and ginger and garlic paste. Dried mango powder or as known as Aamchur powder is often used too. Bhature part is basically a kind of Puri made up by dough containing maida flour with yogurt, baking powder and sugar (as per taste). This dough is covered in damp cloth and kept overnight in a clean and dry place. Chole Bhature serves as a perfect mouth watering meal for an unpredictable monsoon afternoon.

    SAMOSAS!

    samosaHow can we discuss an Indian snack list and not mention the very popular Samosas? A samosa is a fried pastry with filling of generally spicy mashed potatoes, onions and lentils. Very popular yet not expensive at all and relished snack all over India, WAIT! Abroad too, Samosas are just blessing on a cold monsoon evening. You wouldn’t like missing on to some Green or sweet chutney with it.
    Like samosas, kachoris are also a popular spicy snack alternative and can be easily prepared in the household.
    Kachori

    POPCORN TIME!!

    popcornWatching a movie? We all know that popcorn is a must. So, why it is specially mentioned here? Well, it’s about how we wade away the clamminess of weather by adding some flavors to the popular snacks. Butter, chili flakes or cheese can be added in the popcorn for that warm snack for the movie time. If you are not much fan of popcorn, then you can also prepare “Pyaaz (Onions) ke pakore”! It serves as an excellent movie time snack and one or two of pakore equals a handful of popcorn, so you munch less.
    onion-pakoraEasy to prepare pyaaz ke pakore is prepared by chopping onions in long slices and dipping them in mixture of Besan (Gram Flour), water, salt and chili powder. The dipped onions are then shallow or deep fried and served with the obvious green chutney or even tomato ketchup would do.

    FOR THAT SEASONAL FEVER.

    coldIt’s not unknown to most of us that whenever season changes and especially from summer to winters or monsoons, there is a scare of catching viral fever and cold. For the cold, soups and dals are the best. Now, how can we make it more tasteful? Yes! Additions! Manchurian balls, chicken and mushrooms!
    noodles with soupOkay, before we miss. Dal Makhani! Perfect cure for the “mood gloom”. Nutritional balance? Check. High on potassium and sodium value, it doesn’t deny the presence of calories but that shouldn’t be an excuse for not indulging into this elegant rescue from the taste bud numbness caused due to the cold.
    dal makhani

    Jeez! CHINESE!

    Discussing soups and just about to forget Chinese food! Almost everything available in this cuisine goes so well for the monsoon season snack. Yes! Especially Maggi Noodles! Now, if you’re bored with noodles, MOMOS!
    MomoMomos are steamed/fried dumplings stuffed with either vegetarian or non vegetarian ingredients. They originally belong to Nepali culture Hot momos served with the chili sauces are just the excellent evening snack ever. Other to be mentioned Chinese snacks and starters just for this weather are (In no particular order) :
    (a)    Spring rolls
    (b)   Shanghai Chowmein (Well, it comes under noodles category)
    (c)    Siopao (Stuffed steamed dumplings)
    siopao(d)   Jian Bing (Chinese crepes)
    Double-Cheddar-Jian-BingSo, here there you have! This checklist mentions just some of the worth savoring snacks and dishes for the monsoons, all must tries. Other than that, experiment and make your own custom season based dishes checklist!
    Don’t let the rain damp away the hunger pangs! Happy Monsoons!

    dancing-in-the-rain

  • Red Meat: Is it really bad for your health?

    Red Meat: Is it really bad for your health?

    Red meat is certainly one food item which has created a lot of controversies and people are divided on the basis of their opinions id it sis good or bad for the health. When the red meat is raw, it is of red color and moreover its color does not change to white after it is cooked. There had been many reports lately suggesting that red meat is not good for the human health and so people should immediately stop eating it. These reports have been prepared on the basis of observational studies.  Almost all the meat which is obtained from the body of mammals is red meat as they have a high concentration of myoglobin in it. The red meat lovers are in dilemma that whether they should eat their favorite food or skip it for the sake of their health. Some people have claimed that these reports are not correct and if you eat unprocessed i.e. the fresh raw meat then there is no harm. You just have to pay attention towards the fat content and the preparation of the dishes made out of red meat as it is the best way you can stay protected and enjoy your favorite food. The processed red meats are the ones which undergo various processes such as the smoking, adding preservatives etc. after it is obtained from the animal’s body. Here we are discussing if the red meat is actually bad for the health or it is just a myth that people have.

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    Talking about the red meat it is a wonderful source of many essential nutrients and minerals which the human body needs. It is in fact the most nutritious food which is available. If you measure 100 grams of red meat, it will have the following minerals and nutrients in it. Vitamin B12 (Cobalamin), Vitamin D, Vitamin B3 (Niacin), Vitamin B6 (Pyridoxine), Phosphorus, Iron (12 % of RDA), Zinc (32 % of RDA), Selenium (24 % of RDA), Creatine, Riboflavin, Thiamin and Lipoic acid. It also has the high calories and about 10 grams of fats in it. Those people who are vegetarians are deprived of certain nutrients such as Carnosine and Creatine. Red meat is a rich source of both these proteins which is essential for the timely development of human body. Red meat also increases the hemoglobin count in the blood and also helps in building and repairing of the muscles. The meat obtained from the body of the chickens, pigs and rabbits are actually white meat and it is also completely safe to eat.

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    There has been so many research conducted to verify if the red meat actually causes the so called cardiovascular diseases and diabetes which results into the death of the person. And every research has given us the report that these are just a myth and there is no evidence which can support these claims. But the catch here is that you should eat only those red meats which are unprocessed one. The processed red meats are unhealthy and they can therefore lead to you all these diseases. You have to clearly understand the distinction between the two and choose accordingly.

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    Another myth that people generally have is that red meat is one such food items whose consumption can increase the chances of cancer in the body. Generally people relate colorectal cancer with the red meat which is one of the most common cancers in today’s time. Although the careful studies conducted by the experts suggests that there is weak link between these two but since there is not enough evidence as the studies which have been conducted so far are the observational ones and so they cannot say that eating red meat will cause you colorectal cancer and this is actually a myth that people generally have.

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    Now for those people who love to eat red meat we hereby recommend that when you prepare any red meat dish, cook it at moderate temperature. The high temperature cooking can lead to the formation of the harmful compounds such as AGE, HA and PAH. These compounds can then harm your health. Any food item if cooked at high temperature will lead to the formation of these compounds in it. So go for the options such as the steaming and stewing. Further if you want to cook gravy dishes with red meat then first marinate it with the garlic or olive oil or red wine as this will reduce the formation of the HCA to a larger extent. When you start cooking, make sure that the meat is not overcooked and none of the pieces are burnt because of it. The burnt pieces must be thrown away. All these methods that have been mentioned here are for precautions. So eat unprocessed red meat by cooking it gently and make sure that they are not charred. Red meat is actually very healthy and if you are eating it frequently then I bet you will have a healthier body.

  • Ten reasons why we should use coconut oil

    Ten reasons why we should use coconut oil

    The coconut tree belongs to the palm family.The term coconut refers to the entire coconut palm.This is found almost every place we go and is having vast range of uses in many fields.These coconuts are a part of their diet for few people.The derivatives from coconut are oil and milk that are most commonly used in cooking and frying.Coconut finds wide range of applications and its oil is used in the manufacturing of soaps and cosmetics.In summer most of the people drink coconut water as it is having high glucose content.The coconut leaves and other parts are used as decorative purpose.

    Coconut a substitute of palm
    Coconut a substitute of palm tree

    Fact 1:

    The fats that are created by coconut are very less in amount and are easily diminished.The fats that are present in coconut oil are short term medium chain saturated fatty acids.These fats are actually healthy and is not a form of trans fat.Actually if we are taking food items that are having trans fats it lead to cholesterol and heart problems.But if we take food items that are having saturated fatty acids they are easily metabolized in the liver and are converted into energy which acts as a fuel for brain and for the muscular function.This type of fat will not store in our body as cholesterol.

    Amount of saturated fatty acids in coconut oil
    Amount of saturated fatty acids in coconut oil

    Fact 2:

    Coconut oil is very much helpful in reducing the weight of a person.Few people conducted research on this theory and observed that women who consumed coconut oil have reduced their weight eventually and experienced great results.According to many people this coconut oil is healthy, easy to digest and also protects one’s body from insulin resistance.People who want to reduce their weight take coconut as a diet along with their workout for better result.

    Coconut oil that is used for weight loss
    Coconut oil that is used for weight loss

    Fact 3:

    Taking food items that are made out of coconut oil reduces digestion problems.People who are frequently suffering from digestion problems and the uneasy feeling whenever they take any food inside can overcome this problem by taking food items that are made out of coconut oil.Fatty acids have microbial properties but when we go to coconut oil we are having saturated fats and has anti microbial properties.Because of these anti microbial properties it helps in overcoming digestive problems.

    Coconut oil for digestive related problems and colon health
    Coconut oil for digestive related problems and colon health

    Fact 4:

    Type two diabetes can be managed by regular usage of coconut oil.As it is better to take care before occurring of any disease than after suffering. By using coconut oil in food recipes and deep frying this reduces the chance of occurring type 2 diabetes.As coconut oil contains saturated fats these can be easily converted into energy and will not form as fats.This not only reduces the fat but also improves insulin sensitivity.

    natural_coconut_oil_for_type_two_diabetes
    natural_coconut_oil_for_type_two_diabetes

    Fact 5:

    Immunity system can be developed using coconut oil.Coconut oil comprises healthy lauric acid, caprylic acid and capric acid which contain anti fungal, anti bacterial and anti viral properties which is used to boost up the immunity system.As the Lauric acid contains about 75 percent of saturated fatty acids they are easily digestive.

    A book showing coconut oil is good for immune system
    A book showing coconut oil is good for immune system

    Fact 6:

    Body metabolism can be boosted using coconut oil.According to research it is found that people who uses coconut oil are observed to have improved body metabolism.By taking two table spoons of coconut oil at the start of the every day we can reduce about kilo joules of fat.

    coconut-oil-weight-loss-metabolism
    coconut-oil-weight-loss-metabolism

    Fact 7:

    Skin problems and formation of wrinkles can be reduced by using coconut oil.As coconut oil is having multiple uses it is not only used for cooking but it is also used for hydrating our skin too.By applying this coconut oil to skin it makes our skin’s connective tissues strong enough and make it free from wrinkles and will will appear more and more younger than before.This is mostly applied to skin of children so that the skin will be very soft and if we apply daily it increases the glow of skin.Make sure to take direct coconut oil with no additives added to it for better results

    using coconut oil reduces wrinkles and makes skin smooth and glow
    using coconut oil reduces wrinkles and makes skin smooth and glow

    Fact 8:

    This coconut oil is used for cooking at extreme temperatures.As coconut oil is a comprising saturated fatty acids it can withstand very high temperatures.While preparing recipes that require extreme high temperatures it is better to choose coconut oil.

    Cooking-with-coconut-oil
    Cooking-with-coconut-oil

    Fact 9:

    sugar cravings can be stopped by the usage of coconut oil.With the proper fats and protein content we can get proper energy this can happen with the use of coconut oil.

    Coconut oil benifits
    Coconut oil benifits

    Fact 10:

    This coconut oil is used for making delicious dishes and deserts.As it can withstand very high temperatures deep fries can be done using coconut oil.By using this we can prepare nutritious and healthy food items which has high protein and less fat content.

    Cook using coconut oil with vibrant taste
    Cook using coconut oil with vibrant taste
  • Kentucky Fried Chicken: finger lickin’ good

    Kentucky Fried Chicken: finger lickin’ good

    Kentucky Fried Chicken which is most commonly known as KFC is an international fast food restaurant which currently has presence in about 118 countries. This fast food chain is specialized in preparing and serving delicious fried chickens to their customers. Currently there are approximately 19,000 outlets of KFC in different parts of the world and this shows the enormous name and success this fast food chain has achieved since it opened its first outlet in the year 1952 in Salt Lake City, Utah. After United States, KFC opened its first international food store in United Kingdom and then in various parts of the world. Today it is the second largest food chain in the whole world and is only behind the McDonalds.

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    The main product of this food chain is fried chickens which are prepared using 11 secret herbs and spices. The recipe is a secret which has not been disclosed till date. Today they also offer chicken burgers, French fries, salads, desserts, wraps and soft drinks. People are just crazy about their trade mark bucket fired chicken which is simply luscious in taste. If you have not visited KFC yet then this is one such place where you should surely visit and for sure you will feel like eating fried chicken sold here again and again. “finger lickin’ good” is the official slogan of KFC which can be seen with its logo. Yum Brands now owns this brand and has a clear cut motive to expand this internationally acclaimed food chain to each and every corner of the world. The total revenue of KFC is 23 billion US dollars for the year 2013.

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    One of the reasons why KFC fried chickens are so popular among the masses is that they are served fresh to the customers. If the prepared chicken is not sold within 90 minutes then according to the company’s policy, it is simply discarded. People love to eat here as the chickens sold here are exquisite and appetizing. You will simply love the crispy chicken legs, chicken nuggets, hot wings, zinger burgers and other dishes here as they taste succulent and luscious. KFC has simply redefined the way the chicken is prepared and eaten in different parts of the world.

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    Harland Sanders is the person who started this business. He is commonly called as Colonel Sanders by his lovers. Initially he used to sell fried chickens in his restaurants at Corbin, Kentucky. His restaurant was named as Sanders Court & Café. Harland Sanders used to cook the fired chickens with the help of his secret recipes which his mother taught him and people used to love his cooked chickens. His success story is simply amazing and we should learn from his life and struggles. Harland Sanders had a dream to expand his empire and sell his delicious chickens in different parts of the country. The struggle that he went through and still where this food chain stands today is unbelievable. It shows that if you are determined to work hard and chase our dream then nothing can stop you from attaining success. He was determined to use the franchising concept in his fried chicken business.

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    Before opening his first commercial outlet he had to travel to almost all the parts of the United States where he tried to convince the restaurant and business owners to use his recipe and start selling fried chickens. In return he asked for a small amount of share from the profits made. The restaurants and the business owners thought the Harland Sanders idea’s to be a flop one and he was rejected by almost everyone. It is said that he faced over 1000 rejections. Just imagine his will to taste success. His strong will power made him a known figure in the whole world. By the year 1963, Harland Sanders managed to open a whopping 600 franchise of KFC in the United States alone but his growing age forced him to stop indulging into business any further and so he sold the KFC Empire to the group of business enthusiastic people in the year 1964. The reigns of the empire has been many shifted a times since then but the picture of Colonel Sanders still lies in its logo. He is synonym to the brand KFC.

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    KFC entered into the Indian environment by opening its first outlet in Bangalore in the year 1995. The company had doubt that about its success in India as people living here as so much indulged into the religious work and so the success of the brand was under severe spotlight here. Today there are about 370 KFC outlets in India. In India where we eat so much of spices in our food, KFC chickens are wonderful options for those who want to try something different and a food with fewer spices and more nutrients. For the Indian public, KFC has also started the vegetarian products in their menu such as the vegetarian burger, paneer burger, paneer wraps and so on with a motive to pull the vegetarian crowds to its restaurant.