Tag: cuisine

Easy Tapioca Recipes

Tapioca is a starch extracted from ‘cassava’ roots. This plant is the native to the north region of Brazil but today it is cultivated worldwide. Tapioca is known for its nutritional value. It predominantly consists of carbohydrates and is low in saturated fat, protein and sodium. It has no significant essential vitamins or dietary minerals. It is also used in other purposes like tapioca roots can be used to manufacture biodegradable wastes and tapioca starch can be used to starching garments before ironing.

So here are some easy tapioca dishes that can be tried out in homes.

i) TAPIOCA PUDDING

Time: 35 min

Ingredients:

Tapioca- ½ cup

2% low fat milk- 3 cups (if pearls are soaked overnight, then use 2 ½ cups milk)

Salt- ¼ teaspoon

Sugar- ½ cup

Eggs- 2

Vanilla- ½ teaspoon

Preparation:

1)      Soak tapioca pearls in water the night before to reduce some excess starch (hence less cooking time).

2)      In a saucepan, mix the tapioca pearls, milk and salt. Stir it frequently on medium high heat until the mixture comes to a boil.

3)      Now reduce the heat to a minimum and simmer 5 minutes. Add sugar to it gradually while stirring.

4)      In another bowl, beat the two eggs. Add some tapioca mixture to the eggs and continue stirring, preventing the eggs from scrambling.

5)      Now add the mixture to the tapioca and gently bring the mixture back to near boiling. Reduce the heat to minimum and simmer, stirring constantly, till the desired consistency is reached.( note that the pearls should be translucent and gelatinous in this stage)

6)      Allow the tapioca mixture to cool before adding vanilla to it.

ii) BOILED TAPIOCA

Preparation time: 15 minutes

Ingredients:

Tapioca-1

Salt- to taste

Preparation:

1)      Peel the skin of tapioca and wash it thoroughly. Then cut it into big pieces.

2)      Take these tapioca pieces in a vessel and pour enough water so that the pieces are submerged.

3)      Now add some salt to it and boil it.

4)      Cook for about 10 min till the pieces are soft.

5)      Drain the excess water.

6)      To make it more flavorful, add mustard seeds and some curry leaves. Also sprinkle some freshly grated coconut on top.

7)      Now serve it hot.

iii) TAPIOCA PUTTU

Preparation time: 20 min

Ingredients:

Tapioca flour- 1 cup

Grated coconut- 1 cup

Onion (big) – 1

Green chili- 3

Salt- to taste

Preparation:

1)      Cut onion and green chili finely.

2)      In a bowl, mix tapioca flour, green chili, coconut and onion.

3)      Sprinkle water to it and mix it well. Now keep the mixture for about 15 min.

4)      Steam it for 10 min.

iv) TAPIOCA HALWA

Preparation time: 30 min

Ingredients:

Tapioca- ¼ kilos

Grated coconut- ½ cup

Sugar- ¼ kilo

Ghee- 100 g

Cashew- 10

Raisins- 20

Kesari powder- a pinch

Cardamom powder- ¼ tsp

Preparation:

1)      Remove the skin of tapioca.

2)      Grind tapioca, coconut and sugar to a thick paste and transfer this content to a bowl.

3)      Melt 2 tsp of ghee in a frying pan.

4)      Add cashew and raisins to the ghee and fry it till it reaches a golden color. Now add it to tapioca.

5)      Add kesari powder, cardamom powder and ghee to tapioca.

6)      Stem the contents for about 15 min.

7)      Cut it into pieces when cool. Keep the contents in a cool place.

v) TAPIOCA AVIYAL

Preparation time: 35 min

Ingredients:

Tapioca (cut into long thin pieces) – 1

Grated coconut- 1 cup

Shallots- 4

Jeera seeds- ½ tsp

Curd- 2 tbsp

Turmeric powder- ¼ tsp

Chili powder- 1 tsp

Curry leaves- a sprig

Coconut oil- 1 tsp

Salt- to taste

Preparation:

1)      Cook tapioca by adding salt and water and until it is soft.

2)      Drain excess water and keep it aside.

3)      Grind coconut, jeera, shallots, turmeric powder and red chili powder into a paste.

4)      Now add this paste to the tapioca pieces and mix well.

5)      Reduce the heat and cook the tapioca for about 1 min, stirring frequently.

6)      Add curry leaves, curd and cook until it is thick.

7)      Garnish it with grated coconut and remove from heat.

8)      Serve it hot.

vi) TAPIOCA CURRY

Preparation time: 20 min

Ingredients:

Tapioca- 1

Grated coconut- ¼ cup

Cumin- ¼ tsp

Garlic- 2 cloves

Curry leaves- a few

Red chili- 4

Turmeric powder- a pinch

Mustard- ½ tsp

Curry leaves- few

Urad dal- ½ tsp

Salt- to taste

Oil- as needed

Preparation:

1)      Boil tapioca with salt and turmeric powder. Now peel of its skin and set it aside.

2)      Grind coconut, cumin, garlic, red chili and curry leaves into a paste.

3)      Heat oil in a frying pan and add mustard, curry leaves and urad dal to it.

4)      When mustard splutters, add grated coconut to it and heat till a raw smell subsides.

5)      Add tapioca to it and mix well.

6)      Cook for few minutes and remove the pan from heat.

7)      Garnish it with curry leaves and serve it hot.

vii) TAPIOCA PEARLS IN COCONUT SAUCE

Preparation time: 20 min

Ingredients:

Tapioca pearls- 100 g

Sugar- 30 g

Salt- a pinch

Coconut milk- 150 g

Preparation:

1)      Boil the tapioca pearls in water till it becomes translucent.

2)      Drain off excess water.

3)      Now add sugar to it and heat the contents to dissolve the sugar.

4)      In a separate pan, warm the coconut milk with a pinch of salt.

5)      Now add the tapioca pearls to the warm coconut milk.

6)      Serve it hot.

viii) SABUDANA LADOO (LADOO MADE OF TAPIOCA PEARLS)

Preparation time: 45 min

Ingredients:

Tapioca pearls- 200 g

Grated coconut- ½ cup

Powdered sugar- 30 g

Ghee/ oil- 1 tsp

Chopped cashews- 4

Cardamom powder- ¼ tsp

Nutmeg (crushed) – 1

Preparation:

1)      Roast tapioca pearls in a pan in low flame. This takes about 20 to 30 min.

2)      Remove the pearls from the pan when it reaches a golden color. Now keep it aside to cool.

3)      Grind it into a fine powder.

4)      In another pan, heat the grated coconut.

5)      Add the powdered tapioca pearls and powdered sugar to it.

6)      Heat oil/ghee in a pan and roast the cashew nuts in it.

7)      Now pour this whole mixture to the grated coconut mixture.

8)      Also add cardamom powder and nutmeg to it. Mix the contents well.

9)      When the mixture is slightly warm, make medium sized ladoos from it.

February 6, 2015
While Dieting,You Eat!!

With the spurt in the number of Mcdonalds and Dominoz all around the country, seldom it is that we find kids and adults alike whom we can term as perfect specimens of the human anatomy. Cheaper and cheaper burgers and fries combos and the easy accessibility of everything unhealthy is taking this Aryan civilization faster to its unhealthy end than we can possibly imagine.And some who are aware of this gradually surmounting epidemic of obesity turn themselves to starving, or dieting as they more fashionably call it.

And this is where most of them go wrong. If you out the word dieting on google and search for its meaning, the first result it shows is: Restrict oneself to small amounts in order to lose weight” But this is wrong in its most fundamental sense. Living beings need energy to work, breathe and live. And unlike Jaadu(from Koi Mil Gaya) our energy does not directly come from sunlight.We humans, have to have food in order to survive. So, starving, fasting and skipping meals is out of bounds. What we will do today is, get a new regime started for those who are willing to exchange flab with muscle and diseases with health.

First of all, forget everything that you ever ate anything and that you had a diet schedule planned. Here, we all start afresh. Just like infants do.

Secondly, many might have said or suggested to you; plan your meals ahead of time. Forget it. Because, food can’t be quantified beforehand. Suppose you worked out a little extra today, won’t you need an extra glass of milk to balance the energy that you’ve lost? So, never plan your eating. Eat, whatever your heart wants, but from the list that we decide here for ourselves only. Now we begin by clearing off all the things that are clichéd and everyone tells you about them. You should eat loads of fruit they provide vitamins, drink lots of water: gives you roughage, gorge on soups: healthy for your body and all that. But doesn’t everybody know this list by heart by now? So, we come down to those Indian dishes that you can prepare in your kitchen while hunger strikes. Let’s start with dinner.

Idli Sambhar:

A blast for the tongue from the South of India and easy on your belly too. This dish makes it to the top of our list of the Indian foods for dieters. Each idli contains just 39 calories, which is a minimal amount in comparison to a healthy 2,000-calorie daily diet. . Idlis contain no fat, no saturated fat and no cholesterol. Consuming less than 16 grams of saturated fat and 300 milligrams of cholesterol lessens your risk of cardiovascular disease and stroke.

DHOKLA:

Going in the reverse order from dinner to breakfast, its time for your evening snack. And what better than dhokla to freshen you up and lighten you at the same time. Yes, it is chiefly made up of Dal and Rice, but don’t cringe as otherwise you would have been gormandizing on chips or samosas for sure. But remember, Dhokla is low in saturated fat, very low in cholesterol, low in sodium, high in dietary fiber and high in vitamin A and C. And for us dieters, low fat is all that matters, right people?

SPROUTS AND RAITA:

To your lunch, let’s start by having some Raita, what say? Now, raita as you all know is made by adding fruits, vegetables or any other thing to beaten yoghurt. And the best part is that one serving includes just 60 calories. To the beaten curd one can add grated bottle gourd or some fruits. But if you are in the mood for some crunch, you can very well add Boondi to it. Boondi, is fried, yes. But a handful of pea sized boondis will do your diet no harm.

With Raita, you can have sprouts as the main course and feel a bit Pseudo-European. Keep the pulses in water overnight and in the morning add a bit of lemon, some spices, some cucumber and your lunch is ready in a jiffy.

OATS AND DALIYA:

Now, one thing with which we should agree with the hackneyers is that, breakfast should be heavy. And the dieticians have logic and Science backing them too. According to some studies if we consume more calories at breakfast and very less at dinner, this will help you lose weight quicker because if you eat a larger breakfast it will give a kick start to your metabolism and plus you won’t feel all drained and sleepy in that history class of yours. Plus more calories in the breakfast gives you more time in the day to burn them off. For breakfast why don’t we have something milk based, like oats? Well oats take two minutes to cook and trust me, you won’t be able to eat more than one and half cups of it. And hey, no adding sugar at your mom’s back, OK?

Other than oats, you can also have Daliya in the morning. Daliya or Bulgur wheat in Angrezi, is a very light and healthy option for breakfast. Daliya is an excellent source of fiber that keeps you feeling full and also helps to maintain a healthy digestive system. And just like oats, daliya can be either milk based or oil and vegetable based. Now, a little oil isn’t harmful for your body and don’t cringe if once in a blue moon you are fed up of having only milk based diet for your mornings. So, here we are with a very basic diet plan for you to follow and with just one mantra at the end. Never starve yourself, Never. You need food to live. So, just give it a healthy twist and keep eating ( or dieting, whatever you like to call it! ).

January 8, 2015
What makes Delhi, Dilli – 2

In the last tour de Delhi, we hopped onto some of the binges of Delhi, how the love affair of the nation started with Delhi, the great repertoire of Architectural marvels in Delhi and a touched the tip of the iceberg as to what makes you melt with love, when you hear the word Delhi. Today, we explore more.

The Bedmi and Nagori:

One relatively less known delicacy but nevertheless enjoyed to its zenith by the few loyal customers, the bedmi is a variety of Khasta Kachori smaller in size and more khasta by all means. This is what one could call the Kachori’s younger cousin. Filled in the epicentre with Semolina, carom seeds and grated peas, this delicacy melts in your mouth. Served along with our beloved aloo ki sabzi and halwa, you might have an oddity treat and might as well try mixing the two side dishes (The halwa and the aloo ki sabzi). This queer combination will make you reminiscent of the sweet and sour soup gone terribly wrong, but it’s a taste nevertheless. The Nagori is the youngest of the brood of Kachoris and more closely resembles the papadi that you get at a chaat stall. This also served along with aloo ki sabzi and halwa will give you plentiful of energy (And not to mention a truckload of calories) to roam the rest of Chandni Chowk with me.

The Punjabi Diaspora:

Delhi is borderline Punjab. Geographically and literally. Once you enter Delhi, you’ll see an equal number of turbans as you will see bare heads. That because, there was a huge exodus from the Punjab region during Delhi’s early industrialization days and also during the Punjab conflict periods. Thus there’s a mini Punjab residing in Delhi. And with their amazing good humor and tantalizing cuisines come along the mighty and revered Gurudwaras. Gurudwaras are the worship place for Sikhs. Here Sikhs spend quite a lot of time serving other people as they faithfully believe in the quote “ Service to mankind is Service to God.” There are a plenty of Gurudwaras in and around Delhi and the best part of visiting them is the tasteful ‘Langar’. Langar is the lunch that is served in Gurudwaras to everyone who visits them. Large langars are organized where people sit on elongated jute mats on the floor and eat out of leaf plates. The langar, anywhere, in any gurudwara is something to be DEFINITELY had if you ever get the lucky chance to visit Delhi. Daal is a must in every Langar. Along with it Halwa, aloo ki sabzi and poori make your lunch hearty and eventful. There are two large Gurudwaras in Delhi to which people flog on from places far and beyond. These are The SeesGanj Sahib and The Bangla Sahib. Both are lakes of tranquillity and you will feel emancipated from all your worries and ill humoured feelings, once you enter the complex. Visit these if you are looking for serenity and a meal full of love and affection.

Kareem’s and Khan Chacha:

Chicken = Kareem’s. Kareem’s = Chicken.

Chicken = Khan Chacha. Khan Chacha = Chicken.

Kareem’s = Chicken = Khan Chacha.

One’s trip to Delhi will be wasteful, if he goes to Delhi but does not visit any of the above mentioned place. Both these places have been established in Delhi for the last 100 years or so and have been constantly providing the people of Delhi with an indispensable service ever since. The service of good food. Or more specifically, the service of Great Chicken. Khan Chacha and Kareem’s both are known for their Mughal style Chicken which they both offer in Chandni Chowk. The shop is tiny but the crowd of buyers: mammoth. Both of them provide exceptional Tandoori Chicken and Kebabs. Their extraordinary skills lie in providing with dry chicken variety. They specialize in Seekh kebab, Shammi kebab, mutton burra kebab, mutton stew and the rann (goat’s leg). These leave you with the exact smoky flavour that should be left after having a tandoori meal and also bestows upon you the feel of the grill.

Connaught Place:

What makes Delhi, Dilli you ask. One of the reasons of Delhi’s uniqueness is Connaught Place. Two British Built market places in circular shape around a gigantic park in between. Sounds confusing? Well, it is. But in earnest Connaught Place is one stop destination for all the top notch brands anywhere in the world. Until one hasn’t a shop in Connaught Place, he/she is too amateur to go global. A beautiful set of buildings all dressed up in white just like a catholic wife-to-be in circular shape mark the inner circle and the outer circle. A market place to take a stroll ith your friends or go bridal shopping; A day to enjoy Delhi in one glance and a hurried shopping session; everything happens at Connaught Place.

‘THE’ Palika Bazaar:

Ever heard of an underground market place? Palika is one. No, it is not underground as in illegal, it is underground as in, it is literally 400 bunch of shops UNDER-the –GROUND. Remember how the Connought Place is circled around a gigantic park? Well this is a market place under that gigantic park. Palika is every women’s dream destination. Because you get the best of fashion labels at throw away prices. Loads of accessories, clothing, body tattoo shops throng the Palika. Men, don’t be disappointed. There’s something for you too, down there. Palika has men’s fashion outlets too, but more amazingly it has an entire bunch of shops that sell cheap China built Electronics gadgetry. So, next time you want a pen camera or a big grizzly transforming car, you can always go to the underground market.

So, we made a tiny bit of progress in learning about Delhi. But don’t get tired yet, there’s more of Delhi to come.. Stay tuned.

December 30, 2014
What makes Delhi, Dilli…

A very long time ago when the heart of our nation was not famous for its countless rapes, an absent Government and Mufflerman; there was actually a city and a world inside that city that everybody loved. What made Delhi earn the jealousy of other metropolitan cities in the country, what is it that made Delhi stand shoulder to shoulder with Mumbai, the economic capital of India. Why is it that, people who have ever stayed in Delhi leave it with a heavy heart and tell everyone else that they can’t understand the emotions attached with the city if they have never ever lived in the city. Let’s find out!

The Beginning of the Real Delhi:

Now, the love for Delhi started long back when the Mughals transferred the Capital of India from Agra to Delhi. This is when the real on-ground transformations started taking place in Delhi. Before this move, people were as oblivious of Delhi as they were of any village in India. Firstly, with the onset of Mughals came along great Architectural Feats. For example Delhi boasts of the largest Brick Minaret in the world the Qutub Minar (well, it was built by Qutubbudin Aibek), it flaunts one of the largest mausoleums in India – The Jama Masjid, It carries reticence with its Old Fort. Also the Red Fort that instills in us a feeling of patriotism whenever we see it on our TV sets. All these Architectural marvels brought a Mughal charm to this city of ours and elevated it above its neighboring cities.

Dilli and the finger licking tales:

Along with the great architectural skill set of the Mughals arrived in Delhi their eternally pristine culinary taste. Their food was not just food, but Art on Stove. The Tandoori murg, The kadhai paneer, the Nihari,the Paya, the Kachri Qeema, the Delhi-mein-world-famous-Mughlai Chicken, their biryani style and countless others set the tongues of the native Delhiites wagging. Not only did their cuisine establish itself in Delhi, it even grew there. More and more dishes were invented as an amalgamation of Delhi and Mughlai cuisines. This was a great culinary juxtaposition just waiting to happen. Seemed like this match was made in heaven. So, the Mughlai cuisine added one more feather to Delhi’s hat.

Asli Delhi, Purani Dilli:

Now, the heart of the Heart of the Nation. The Chandni Chowk and Chawri Bazaar area. For those new to the maps of Delhi, these areas lie in the center of Delhi and still boast of historic architecture. These areas are famous for their super cramped streets, the always bustling crowd and nagging shopkeepers always trying to sell you substandard products. By the names in the list, all these seem to be pretty depressing by the levels of the national capital. But once you visit the place it seems just like your extended neighbourhood. It won’t seem as a market place to you, but a big great family living in harmony yet tearing each other’s hair out. But there is a lot to watch out for in the Purani Dilli area. Since it is a crowded marketplace, pickpockets are always on the prowl. Also some shopkeepers tend to get too close for comfort levels in order to get their products sold. But every coin has two sides and prefer to see the loved one here please. Purani Dilli broken up and explained in pieces in the next points, because it ain’t so small that it can be contained in one measly point.

The Paranthewaali gali:

Now, now, now. Every once in a while a moment comes in every person’s life that can’t be expressed even if you keep squealing with delight for a fortnight. For a foodie that moment would come when he enters the paraanthe waale gali. The lane where our Bollywood Star Akshay Kumar slaved and toiled for many years. The paraanthe waali gali is an even narrower lane than what already was a cramped main road of Chandni Chowk. There are a multitudes of shops there only selling paranthas. But mind you, these are not ordinary paranthas, these are paranthas made of Rabri, Paranthas made of bitter gourd and paranthas made of lady finger and all the odd vegetables and sweets you can ever garner. And these are not made on a pan or a stove, these aranthas are deep fried just like samosas and tikkis are. Your whole perception of paranthas changes after entering this foodie paradise. This narrow lane adds another dimension to your notion of parantha, by doing something with it that was unimaginable before this.

The Japanese Samosa:

Well, to be honest, this is just sold in one shop in the entire Chandni chowk. But I swear to God, that you won’t have eaten anything like this before this. This samosa’s shape is more or less like regular samosas but the corn flour covering on the outside is striped. Thus the Japanese samosa is not wholly covered but partially revealing. The inner filling forms the crux of the whole dish. It is not spicy or filled with mashed potatoes for that matter. It is filled with a sweet mixture like that of a halwa. Thus changing the whole thought process around the samosa. By just keeping the name and shape intact, this exquisite dish retain the name value and the ingenuous sweet filling inside and the striped contours give it a modern twist. And thus, the Japanese Sammosa, The tour of the real Delhi has just begun. However, even the most brilliant of writers and esteemed authors would fail in describing the exact charisma and fascination of the city. Such complexly woven is the feel of it. I am just a young scribe who is trying to portray to you an image that tells what exactly Delhi is, if you have have never been there or miss the hell out of that angelic city of yours. To be continued…

December 30, 2014
My experiments with food (And truth too!)
India truly is one big piece of land. And on this big piece of land you encounter an eclectic mix of geographies and topologies. And on these array of different land designs, you come and meet very different people. People who practice different religions, wear very dissimilar clothes and practice varied traditions. And in all these differences lies one major difference, the different of cuisine. Just like we have over 700 gods and deities, I guess we must also have a similar number of different cuisines. But in all those differences they have one similarity. The trait of experimentation.

No person who calls himself a religious foodie can never withstand a zeal for experimenting with food. Whether it is Milk and coca cola or Raajma with aloo bhujia; the tempt of experimenting is too great to be countered off. Hence we traipse to various parts of the country to look out for some experiments gone successful.

The Chola Kulcha burger:

Down the alleys and labyrinthine roads of a little known town in Punjab called Naabha, you will see gazillion of stalls selling this odd delicacy. Most people have had a taste of Chola-Kulcha in their life at some point or the other. This treat is in exactitude, same as the former, but a different form and slight delicious top ups give it the oomph factor that makes it feature in our list here.
- Take two kulchas. Warm the boiled cholas and the kulchas.
- Add a little bit of paneer and boiled mashed potatoes to the chola mix.
- Now to the warm kulchas, add a dollop of butter and the samosa chutneys. The red one is mandatory, the chili sauce, add according to your taste. Keep the kulchas on the fry pan and add the chola mix in between the two kulchas. Voila! Your Chola Kulcha burger is ready to be savored.
The Bhujia soup:

Now, this treat had me baffled at first but left me craving for more later.

There are places not so famous and not so hip in our country. Guduvanchery in Kancheepuram District (Chennai) is one such place. It is a sleepy village but with a huge local market. And in that market somewhere deep down, you may get lucky and get a chance to savor this orgasmic delight.

The ingredients seem simple enough (Some namkeen + Some soup! Done!) But the trick lies not in the ingredients but the way those final ingredients are prepared. Neither the Bhujia is from Haldiram’s nor is the soup made from ready to eat packets. The Namkeens are homemade yet world class. For rookie foodies who try to differentiate between the two it will be in vain. But the oils from the namkeen and the spice mix in them scream homemade from top of their lungs. The namkeens are just not aloo bhujiia or khatta meetha. There’s a spectrum of namkeens of different sizes and different flavors available to choose from.

But when in Home, do as the homies do. At your home, you can definitely use the knorr ready to eat and the aloo bhujia lying in the cup board waiting for guests to arrive at you home.

The Samsiya:

Yes, the root of the words are the same but these are slightly different foods to be had. While the samosa is filled with aloo mix, the samsiya is filled with fried onions. And in front of the samsiya, samosas seem gigantic. So, there should be no doubt if you find tiny samosas being sold 4 for Rs. 10 outside the Chennai railway Station. There’s one more wild twist in the tale of samsiya. Along with samsiya, you will never see your traditional imli and chili chutneys. The samsiya is served along with Coconut chutney. Just like idli is, just like vada and dosa are. This gives a good-humored taste to the dish. Not spicy enough, not tangy enough but yes unique in its own sense.

The Chola Pani puri:

All of you might have eaten our favorite street food: The pani puri. But you are in for a surprise when you visit a chat stall anywhere south of Maharashtra. While visiting a chaat stall, forget that you have ever eaten pani-puri before. This will be a whole new dish you will taste. Sure, the puri is the same shape as in our north and everywhere but everything else is different. The filling in the puri is not mashed potatoes but hot boiled mattar. You know the green balls that you threw out of your rice as kids, that one. Also, the filling is not dry, there is thickened water along with the hot mattar. Next, the tangy paani which was as delicious as it was healthy. Want a tip? Forget that paani. Here the paani is devoid of any and every bit of zippy taste that you went to the chaat stalls for. The paani is hot (again) and very straight in taste. Just imagine yourself having a mild soup for the paani. And thus our beloved paani puri becomes, some hot dinner dish making you feel fuller instead of easing up your stomach.

The vodka Paani puri:

Are all the liquor fans up yet? *Sees left to right* Great! Now, this experiment is what you expect by its name. Instead of paani you get vodka shots filled gol gappas. Now no need for another appetizer huh? This is only offered at ‘Punjabi by nature’, a restaurant chain in the National capital and surrounding areas. The vodkas all come in different flavours, but I am sure you will not want to try out bubble gum flavored vodka with your puri.

So, from all around this great country of ours, we brought you some of the quirky, queer yet magnificently delectable experiments to tease you taste buds with. Try out all or some of these if you are in the neighbourhood, and get your tongue out of its routine. And do write some of your own experiments down in the comments section. Till our next journey around India, keep tasting.
December 30, 2014
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.
December 24, 2014
Best Recipes of Kerala

Kerala cuisine

Kerala’s food culture is mostly dominated by coconut.Kerala’s cuisine is one of the salient features of its culture.The cuisine of Kerala is hot and spicy and the people of Kerala love to experiment with variety of foods.In most of the dishes, people use coconut which adds additional flavor to those dishes.People also use chilies, curry leaves, tamarind in most of their dishes.Generally rice , curry leaves, vegetables for vegetarians and fish for non-vegetarians are the staple food items for the people of Kerala.A variety of desserts also form an internal part of their cuisine.Appam and Puttu are the tasty cakes that are prepared in Kerala.The Nendranga Chips of Kerala, that are made from Banana are famous across the world.The important spices that are used in Kerala cuisine are chili, cumin, dill seed, fennel, fenugreek and garlic.

Traditional Kerala cuisine

From ancient times, people from different cultures and traditions arrive landed in Kerala and due to their distinct cultures and cuisines,their influence also was greatly seen in the cuisine of Kerala.The state cuisine is broadly divided into that of the Syrian Christians, Malbari Muslims, Moplah Muslims and various Hindu communities.Depending on the type of these communities, the cooking style and taste changes.Many varieties of dishes are prepared using rice , vegetables, meat, sea food and few items are prepared using rice flour.Spices are generally used to add flavor to the food items.Meals with multiple items are served on banana leaves that add memorable dining experience.

Food items of Kerala

Kerala food items is not only about recipes, but it also reflects the cultures of different people in Kerala.Hindus in Kerala have a large vegetarian menu and use coconuts in most of their food items.Syrian Christians eat more fish and meat while Muslims prepare delicious bread and biryani.Keralites use coconut oil for cooking which keeps the cuisine distinct from other states.Kerala is famously known as the ‘Land of Spices’ which has attracted many traders and travelers from centuries. Because of the abundant availability of coconuts in Kerala, it is widely used in almost everything- from hot curries to delicious desserts.Unripe mango is also used in some fish and vegetable recipes.Here are some of the top recipes that you must taste when you visit Kerala.

Chemmeem Pollichathu:

Chemmeem Pollichathu

Chemmeem Polichathu is a prawn recipe made from mostly all types of required spices that adds its taste.The prawns are first marinated and washed with turmeric, chilly powder and salt.The pollicha masala is made and once the vegetables are cooked, turmeric, coriander are added and mixed with coconut milk.The marinated prawns are wrapped in a banana leaf and grilled on a hot plate by sauted masala to it and are served.

Fish Mappas:

Fish Mappas

Fish Mappas is the favorite food recipe of Kerala.This is a fish curry cooked with coconut milk and is a perfect combination with appams.As Kerala is full of lakes,fishes are abundant in marine life.Coconut milk adds additional flavor to these Mappas.Fish is marinated for 15 minutes and the fish pieces are heated on a pan until they are half cooked.Then,prepare gravy with the required ingredients and add fish pieces to the gravy.Thick coconut milk is added to the curry by rotating the pan.Put off the flame when the curry starts to boil and the recipe is ready to serve.

Meen Murringakka Curry:

Meen Murringakka curry

Meen Murringakka is a fish curry that comes from the House of Taj in Kerala.This delicious fish curry is made out of tamarind, coconut and drumsticks( famously known as murringakka in Kerala ).The recipe is heated along with onions and red chilies.This recipe is absolutely delicious and is usually served with steamed rice.

Cheera Thoran:

Cheera Thoran

Cheera Thoran with coconut is an everyday side dish with rice for Keralites.In Kerala, cheera is a variety of Spinach that grows in the backyards of their houses.Most popular among them are the red cheera and green cheera.Cheera Thoran tastes very good with hot white rice.Cheera is rich in vitamins, minerals and antioxidants.This is also a perfect combination with chapathi.Most of the people use this as a side dish along with meat curries, rice, appams, dosa and malabar paratha.

Kozikode Biryani:

Kozikode Biryani

This is a famous Kerala chicken biryani.Usually,the name biryani itself makes one’s mouth to water.The name biryani is derived from the Iranian word “birian”, which mean fried before cooking.There are many varieties of chicken biryani and is named differently depending on various places.Traditionally Kozikode biryani is made with rice and leg pieces of goat, but now-a-days people are making it with chicken, beef, egg, fish etc.In most of the special occasions, biryani is made in many houses as a special dish.This Kozikode biryani is made around Malabar Area in Kerala.This recipe is made out of rice, huge amount of spices, small amount of chili and one perfectly boiled egg.

Kerala fish curry:

Kerala fish curry

As Kerala is having many lakes, fishes are mostly seen in the Kerala cuisine.Fish curries in Kerala gets extra flavor because of the use of cocoum and coconut milk in their preparation.For preparing this recipe, we need a fleshy white fish and fry it by using onion, tomatoes, garlic, green chilis and coconut paste.This fish tastes great with appam, kappa, puttu, chapathi and rice.

Chicken Stew with Appams:

Chicken Stew with Appams

Chicken Stew is a traditional Kerala recipe usually prepared on sundays.Lightly spiced chicken stew is cooked in coconut milk with vegetables like potatoes and carrots.This chicken stew is mostly served as a breakfast with bread and appams.Appams are thick at the center and like soft paper at the edges.These appams form a tasty combination with any type of recipe.Appams with chicken stew will be a great combination for even breakfast.

Karimeen Pollichattu:

Karimeen Pollichattu

Karimeen is a type of pearl spot fish found in Kerala.This Karimeen Pollichattu is a typical and unique fish curry prepared in Allepey.The fish is marinated with rich spices and then baked in a banana leaf.This is one of the delicious fish recipe of Kerala.Once you eat it, you will always wish to eat it.

December 13, 2014
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

The history of modern sandwiches using sliced bread dates back to 18^th 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 17^th 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 19^th century. This popular and quick meal became part of American culture during 20^th century and from then on became a staple diet.

THE STORY OF THE NAME ‘SANDWICH’

It is considered as the namesake of John Montagu, 4^th Earl of Sandwich, 18^th 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

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

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

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

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

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

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.

November 28, 2014
KASHMIRI PANDITS- CULTURE AND CUISINE

Kashmiri pundits, also known as Kashmir Brahmins are the oldest inhabitants of the state of Jammu and Kashmir. They are the only Hindu community native to Kashmir. Through the years, many Hindus have migrated from different parts of the country. The history of the Kashmiri pundits is the history of Kashmir valley itself.

CUISINE

They have their own exquisite culture as well as food habits. They introduced the use of yoghurt, asafetida and turmeric powder to Indian cuisine. There is a heavy use of mutton in Kashmiri cuisine. Its use was prevalent throughout the history of Kashmir. There are about 30 different varieties of mutton in the cuisine. Normally pundits do not use meat but it has a prominent place in the cuisine of Kashmiri pandits. The use of beef is strictly prohibited in the cuisine of Kashmir.

Meat is cooked in the households of Kashmiri pundits during festivals and it is part of their identity.

NOTED DISHES

1)      ROGAN JOSH

It is a lamb based dish which is seasoned with Kashmiri chilies, ginger, asafetida and bay leaves. Asafetida is used by Pandits in place of garlic. Yoghurt is used instead of onions to make the dish thicker. It is a favourite dish in Kashmir and is cooked during special occasions. It is originated in Persia and is aromatic in nature. It is one of the signature dishes of Kashmiri cuisine. The word Rogan Josh means, “Cooked in oil at intense heat.” This dish was brought to Kashmir by Mughals. It is one of the main dishes in the multi- course dish of Kashmir known as ‘Wazwan.’

There are many adaptations of this dish where different varieties of sauce are used.

PREPARATION

INGREDIENTS

1)      1 kg lamb mutton cut in 70gm. Pieces

2)    ½ cup mustard oil

3)    1 tbs ghee

4)    ½ cup curd

5)    ¼ tsp asafetida

6)    ½ tsp cumin

7)    6-8 pieces of half crushed cloves

8)    2 bay leaves

9)    2 tbs Kashmiri chili powder

10)2 tbs fennel powder

11)1 tsp dried ginger powder

12)1 tbs salt

13)1 tbs garam masala

14)4 cardamom

15)2 pieces of cinnamon

16)3 pieces of big cardamom

17)1 tbs ghee

METHOD

1)    Wash the mutton and drain off extra water.

2)    Put mustard oil in a frying pan and keep it in a full flame till the smoke comes out. Remove it from the flame for 2-3 minutes.

3)    Mix mutton with the curd and heat the pan on a full flame for frying.

4)    Stir the mixture so that it won’t stick to the bottom of the pan and also the liquid produced by the pan dries up.

5)    Now add asafetida, cumin, salt and cloves to it and heat it on a low flame till it becomes brown.

6)    Now add chili powder to it and stir till deep red color appears.

7)    Now add 2 glasses of water and bay leaves, fennel powder, ginger powder, cinnamon pieces, crushed cardamom and stir so that that the ingredients mix properly. Cover the pan with a lid and then heat the mixture on a low flame.

8)    Add garam masala and ghee and boil it for two minutes.

9)    Garnish the dish with coriander and serve it with boiled rice.

2)      YAKHNI

This is another mutton dish from the lands of Kashmir. It is a yoghurt based mutton curry and it excludes the use of turmeric and chili powder. Other ingredients include bay leaves, cloves and cardamom leaves. It is often served with rice along with another spicy side dish.

PREPARATION

INGREDIENTS

1.       1 kg mutton (chest pieces)

2.       3 ladles of mustard oil.

3.       2 table spoons of fennel powder

4.       1 table spoon cumin

5.       2 bay leaves.

6.       ½ tea spoon asafetida

7.       5 half crushed cloves

8.       3 black cardamom

9.       1 inch cinnamon

10.   1 kg whipped curd.

11.   1 spoon pure ghee

METHOD

1)      First wash the mutton and drain off excess water.

2)      Heat oil in a pressure cooker and then add mutton, salt and asafetida to it. Start frying for five minutes in full flame.

3)      Put ½ glass of water, fennel powder, crushed black cardamom, cinnamon and bay leaves and pressure cook it up to 3 whistles.

4)      Put oil in a frying pan and heat it. Then cool it for three minutes and put cumin to it.

5)      Put it on a low flame and stir the cumin for three minutes. Then add curd to it and put the pan on a high flame. Stir the mixture continuously so that it won’t curdle till it boils.

6)      Add the boiling curd and pure ghee in the mutton and keep it on a low flame for five minutes.

7)      Serve the dish with hot boiled rice.

3)      WOZIJ CHAAMAN

It is an important vegetarian dish prepared in Kashmir during special occasions.

INGREDIENTS

1) 1 kg cheese

2) 1 table spoon salt

3) 2 table spoon red chili powder.

4) 2 table spoon fennel powder

5) 1 tea spoon ginger powder

6) 1 tea spoon cumin

7) 1/2 tea spoon black cumin.

8) 1/4 tea spoon asafetida

9) 4 crushed black cardamom

10) 4 half cloves

11) 2 bay leaves

12) 2 small pieces of cinnamon

13) 3 crushed cardamom

14) 3-4 ladles mustard oil.

METHOD

1)    Cut the cheese into big pieces.

2)    Put oil in a pan and fry the cheese in oil till they turn into brown color. Then add the cheese into a boiler.

3)    Add 3 glasses of water and then salt to it. Also add fennel powder, bay leaves and cinnamon pieces in the boiler.

4)    Turn the stove to low flame and add black cumin, cloves, asafetida, and red chili powder to it.

5)    Add ½ glass of water in the pan containing rest of the oil and heat till the red color appears and water evaporates.

6)    Empty the contents of the pan in boiler and cook it in low flame till some water evaporates.

7)    Add cardamom and cumin to it and cook for 1 min.

Now the dish is ready and can be served with chapatti or hot boiling rice.

November 9, 2014
Sweet Potato: Delicacies you cannot miss

SWEET POTATO DISHES

Sweet potato is the healthier replacement of our beloved potatoes and it is loved by most of us. Packed with important vitamins and other nutrients, sweet potato helps us stay fit. They are also a good source of potassium and iron which are two most important minerals for our body. Sweet potatoes are not only delicious but they also come with long list of health benefits. So, head to the nearest grocery store now and grab some sweet potatoes. Here are a few dishes to get you started.

1. Sweet Potato Biscuits

Ingredients:

• 1/2 kg of all-purpose flour

• 1/2 teaspoon salt •

I cup butter

• 1 sweet potato

• 4 teaspoon baking powder

• 1/2 cup buttermilk

• 1/4 -1/2 cup unsalted butter

• 3-4 tablespoon maple syrup

Method:

• Cook and mash the sweet potato.

• Now, add buttermilk to mashed sweet potato and blend it well.

• In another bowl add the all-purpose flour, baking powder and salt. Add the butter to this and mix it well.

• Add the two mixtures and mix it well into soft dough.

• Roll out the dough on a smooth surface to about a thickness of 1 inch. Use a biscuit-cutter to cut into your desired shapes.

• Bake it for 15 minutes approximately and your sweet potato biscuits are ready.

For the Maple Butter:

• Mix the maple syrup with the butter to get a smooth mixture.

• Serve with the warm biscuits.

2. Sweet Potato Patties

Ingredients:

• 4 sweet potatoes

• 3 eggs

• 1 cup of chopped onion

• 1-2 teaspoons of chilli powder

• 1 teaspoon salt

• 1/2 teaspoon cumin seeds

• 1 teaspoon pepper

Method:

• Grate the sweet potatoes and keep it aside.

• In a pan, sauté the cumin seeds until brown.

• Whisk the eggs and add the grated sweet potato, chopped onion, chilli powder, pepper, salt and the cumin seeds.

• Heat oil in a frying pan. Now put spoonful of batter into it and fry until golden brown.

• Serve it with sauce or chutney.

3. Sweet Potato Pancake

Ingredients:

• 1 cup wheat flour

• 1 cup all-purpose flour

• 1 sweet potato

• 2 tablespoons sugar

• 4 teaspoons baking powder

• 2 cups of milk

• 2 eggs

• Butter

• Maple Syrup

Method:

• Cook the sweet potato and peel it. Now, puree it and keep it aside.

• Take a bowl and whisk the eggs. Add wheat flour, all-purpose flour, sugar, baking powder and milk.

• Heat a pan and butter it properly. Cook a spoonful of the batter until golden brown on both the sides.

• Serve the hot sweet potato pancakes with maple syrup and enjoy!

4. Sweet Potato Pasta Ingredients:

• 1 cup of whole wheat pasta

•1 sweet potato

• 1 red bell pepper (thinly sliced)

• 1 cup diced tomatoes

• 1 teaspoon crushed garlic

• 1 tablespoon lemon juice

• 2-3 tablespoons of chopped parsley

• 1/2 cup cheese

• Salt

Method:

• Peel and shred the sweet potato and keep it aside.

• Cook the pasta until tender.

• Take a skillet and add 1 tablespoon of oil along with garlic. Keep stirring until you get the aroma of the garlic. Now, add the sweet potato, tomatoes, bell pepper and water. Cook until the bell pepper is crisp and tender. • Drain the pasta but keep half of the water it was cooked in. Now, put the pasta back into the vessel and add the sweet potato mixture, 1 tablespoon oil, parsley, lemon juice, salt and cheese. Add the retained pasta water and combine the mixture well. Your delicious sweet potato pasta is ready!

5. Sweet Potato Chocolate Pudding

Ingredients:

• 1 large roasted sweet potato

• 1/4 cup unsweetened cocoa powder

• 2-3 tablespoons maple syrup

• 1/4 cup milk

• 1/2 teaspoon vanilla extract

Method:

• Peel and puree the roasted sweet potato until smooth.

• Combine all the ingredients and blend it well until smooth. It should in a puree form. Your easy-to-make sweet potato chocolate pudding is ready to serve!

6. Sweet Potato Wedges

Ingredients:

• 2-3 sweet potatoes

• Pepper

• Salt

Method:

• Peel the sweet potato and cut into wedges.

• Mix the wedges with some oil, pepper and salt. Blend it well.

• Roast the wedges in the oven for around 15 minutes until they turn golden brown.

• Sprinkle some pepper on the top and serve them hot with ketchup.

7. Sweet Potato Soup

Ingredients:

• 1 sweet potato (peeled and diced)

• 1 chopped onion

• 1/2 teaspoon chopped garlic

• 3-4 carrots (peeled and sliced)

• 1 red pepper, sliced

• 1 teaspoon ginger

• 1/4 cup yogurt

• 1 cup chicken broth

Method:

• Heat oil in a pan. Add chopped onion and garlic. Sauté for 2-3 minutes.

• To this add the chicken broth and two cups of water. Stir well.

• Now, add sweet potato, carrots, red pepper and ginger. Cook it well.

• Once it is done, keep this mixture in the fridge for around 25 minutes. • Next, remove the vegetables from the mixture and puree them until thick.

• Put this puree into the soup and blend them well. • Cook until the soup thickens. When it almost finished, add yogurt and mix it well. Serve and enjoy!

November 9, 2014