Tag: delicious

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
The Curious Case of Mrs. Hen’s kids!

With an amazing lot of activity happening in a day, bachelors or bachelorettes staying alone seldom have time to treat their taste buds right. One day it is a meeting with the boss, another day it is work at home and till the third day you get so tired that it takes an effort to even get up from your bed. And preparing a meal in all this haste seems extravagant and too elaborate an activity to be carried out. And in this rigorous lifestyle of yours, the only thing that suffers is your stomach and more importantly, your taste buds. But we say no more of this! Today let us learn about some new tricks and revisit some old ones about Mrs. Hen’s kids – the eggs.

Eggs are often restricted to the breakfast and that too you seldom have. Eggs are undermined most of the times, but its importance becomes clear when you need some quick fixes to get you jumpstarted. So, let’s start our romantic affair with eggs which should last longer than your relationship with any other human being.

1. The Quintessential Omelet:

This dish comes in handy when your refrigerator is running dry and your patience is running lose with all that hunger. Two eggs is what it takes to quiet down your stomach till the time you can arrange for something heavy or till Dominoz delivers that pizza you ordered. Breaking the eggs, mixing in some spices that you desire, a pan slicked with oil and the battered egg mixture on the pan. Blink your eyes and your omelet is ready. This recipe is heart-rote to everyone so much so that a more elaborate description would be shaming this article. But people might not be aware of the nutrient punch this wonder sphere packs with itself. An egg contains 6 gms of Protein and 70 calories. Now while you rejoice that omelet with toasted bread, let’s move onto our next big egg thing.

2. Eggs with soldiers:

There are times at night when you just crave for something to eat and are bored of the traditional egg recipes. Well in that case we have this amazing recipe for you. If you only have 5 minutes to spare, this recipe will be even more perfect for you. Place 4 eggs in boiling water and cook over low flame for 4-5 minutes. Caution: Do not let the eggs come to a boil. Now remove the eggs from the saucer and peel off the tops of the eggs. Add in some salt and desired spices on the top and eat the newer rgg recipe with bread sticks. Taste bhi, health bhi!!

3. French Toast:

Again. A relatively new and old recipe. Take out that borderline expired loaf of bread from your refrigerator and batter 4 eggs with spices added. Meanwhile, light up the stove and put a pan over with a slick of oil. Dip both the faces of a bread piece deep into the battered eggs such that both the faces are smeared with egg residue over their entire surface. Put it on the pan and cook for a minute maximum both sides. And voila! Your French toast are ready in a jiffy. Soak in 4-5 breads and you will be content for the next few hours to go.

4. Tea Egg:

Now Tea egg might take up some time, but this is nevertheless a newer recipe that people might have heard less about. Tea egg is basically a Chinese snack. Take a few eggs and boil them for 7-8 minutes. Boil them till the point where cracks develop on its surface. Drain the water but don’t peel the eggs yet. This crack-laden egg is then again put to boil in tea or sauce or spices. This dish is also called marble egg because the cracks in the shell create darkened lines with marble-like patterns. Chinese people commonly use a five-spice powder which contains cinnamon, fennel-seeds, cloves and Szechuan peppercorns. The eggs are boiled in the spiced-tea liquid and simmered at medium heat. The simmering allows the liquid to seep through the cracks and attribute flavors to the boiled eggs.

5. Quick Egg muffin:

People with a frenetic paced lifestyle must already be making merry at the name of the dish. The name in itself has quick in it. And you can be sure of one thing; this dish lives upto its name. Egg muffins are like Frittatas just smaller in size. This dish is prepared using scrambled eggs added with fresh chopped spinach and shredded sharp Cheddar Cheese. Whisk the eggs just like you do for an omelet, with spices, onions and spinach if you like. Cook in the microwave oven for 45 seconds and your hunger is done. It’s gone with the sound of the microwave’s beep.

6. Eggs Benedict:

Eggs Benedict is an American breakfast and usually served along with ham or bacon. To make this dish you will have to devote some of your precious time, but the result will have you amazingly thrilled. First you have to make something the world calls the Hollandaise sauce. This is made by whisking egg yolks and squeezed lemon juice together in a bowl till the mixture is thickened and doubled in volume. Put the bowl in a steam bath and do not let the eggs get too hot or they will scramble. Add some froze butter cubes and continue to whisk till the btter melts. Remove from heat and whisk in salt and pepper and cover it. Heat the bacon and toast the English muffins. Cook some more eggs till the egg white is set and the yolk is soft. Lay down the muffin, bacon on its top, the half fried egg on its top and pour the Hollandaise sauce over. Garnish with some salt and pepper.

And there you have it, 6 quick fixes with eggs that are not to be missed.

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
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
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
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 (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.

Let’s have a look at some popular Indian chutney recipes!
- 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:
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!
September 14, 2014
Sankalp: The Home of Delicious South Indian Cuisines

Today we have so many South Indian food serving restaurants in different parts of the country, but none is more popular than Sankalp. The success story of this Indian restaurant is really incredible. The style and broad range of dishes present in the menu of this restaurant is nonpareil. One of the main reasons of their popularity is the presence of the innovative food items in their menu. The experts call this restaurant chain as the perfect combination of the western and the south culture. This first restaurant of this amazing Indian restaurant chain was opened in Ahmedabad, Gujarat in the year 1981 under the reigns of the veteran businessman Mr. Kailash Goenka. He had a dream to spread the delicious South Indian cuisine to every corner of the country and after about 33 years since its first flagship restaurant was opened one can proudly say that Sankalp is one of the India’s best restaurants. They have the vision not to compromise on the quality, service and the hygiene while continuing to satisfy the customers with delicious foods.

Currently there are more than 110 restaurants under this group spread over each and every corner of the country. Its popularity can be determined by the fact that this group has also opened its franchise in other countries such as Australia, United States of America, United Kingdom, Canada and United Arab Emirates. They further have plans for their expansion. Under the flags of the Sankalp Group other than the Sankalp restaurant which offers the south Indian cuisines, they also have Saffron restaurant which offers North Indian food items prepared in the Gujarati style. The foods served in the Saffron restaurant are simply amazing as they have a completely different taste and are very much innovative. Moreover, the Sam’s Pizza outlet which specializes in offering delicious salads, pizzas, breads and soups is also the part of this Sankalp group. With the Sam’s Pizza this group has tried to enter into the world of western food culture and here too they have managed to build a satisfied customer base. The latest initiative of this group is Sankalp Xpress, a fast food restaurant which specializes in Indian-Western fusion foods.

The immense success of Sankalp south Indian food serving restaurant chain is only because of their commitment, dedications and the high quality of food which is served here. They believe that the satisfaction of the customer is the top notch priority. One can be sure of experiencing a wonderful dining experience once they enter into the premises of Sankalp restaurant and this has helped them to build very strong consumer bases who visit this restaurant regularly. Sankalp is among the few Indian restaurants who have managed to inculcate the much desired loyalty among the food lovers. A person always returns satisfied with the food and the service provided in this restaurant. One of the best times for visiting the Sankalp restaurant is during various South Indian food festivals which are celebrated here.

The USP of this restaurant is the ambience and the service provided to the customer. You will feel as if you have entered into the South Indian states and will be treated royally according to their cultures and traditions. The foods will be served to you in a royal manner and you will surely be delighted with the experience. The culinary preparation of this restaurant is truly authentic. Some of the most famous dishes of this restaurant are Kura Mura Dosa, Rava Dosa, Idli, Telangana Dosa, Kaikari Biryani, Three Barrel Dosa, Iddiaappam, Cheese Uttampam, Spring Dosa and many more. All these food items are delicious and exquisite. You will surely have craving for them in future.The interior of the Sankalp restaurants is well designed which gives you the perfect ambience. Further, the waiters are well dressed and are always ready to help you in selecting the best dish as per your choice. The service in each of the Sankalp restaurant is top notch and impeccable. It makes you visit this place again. This makes Sankalp a top rated place for the south Indian food and so each time people are craving for such food items, Sankalp is the first name which pops up in their mind.

The chutneys and Sāmbhar prepared in the Sankalp restaurant have amazing taste. They are prepared with so much perfection that people love them. If you are not much of a fan of the South Indians cuisines, then you must pay a visit to this restaurant and I assure you that the tempting foods served here will surely change your opinion. For a family outing, Sankalp is the best place to visit. The Sankalp restaurant got its name registered in the Guinness Book of World Records twice for preparing the world longest Dosa. I guess this is enough for you to get impressed by the dedication of this restaurant towards the South Indian food. Once you finish your meal, you will be served with Meetha pan which surely makes your visit even more pleasing and rewarding.

July 30, 2014
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

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

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

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

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

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

July 30, 2014
4 Romantic Desserts That Will Take Your Heart Away

Romantic dessert…that just sounds a bit redundant, doesn’t it? There is nothing better than the combination of two of the best things in the world, namely dessert and romance. Science has proved that there are certain fruits and other edible items that can turn on your mood and are a must have for that perfect date. we all know that chocolates and strawberries are great aphrodisiacs too. No wonder the entire human race is crazy about chocolates like anything. Whether you are preparing dinner for your loved one or you are just feeling low, these desserts will surely uplift your mood and bring a 100 Watt smile on your face. Try these out and feel yourself floating in epicurean heaven.

1. Chocoberries

Chocoberries are strawberries that are coated with chocolate and served chilled. This quick dessert has the most romantic things ever available on the planet Earth. The sweet and tangy flavour of strawberries goes aptly well with the velvety touch of chocolate, making it an absolutely amazing dessert. It is perfect for every occasion and non-occasion. The best part of this dessert is that it takes such less time that you can count on this one for those last minute surprises.

Ingredients:

10-12 strawberries (remember to have the stems intact)

3/4 cup semi sweet chocolate chips or chocolate chunks

3/4 tablespoon corn syrup

2 1/4 tablespoon butter

Method:

1. Wash the strawberries and pat dry. Make sure you have all the strawberries fresh and clean.

2. Spread them out on a paper tissue until they reach room temperature.

3. Melt the chocolate chips in a double boiler. Add corn syrup and butter to the double boiler. Make sure you keep stirring in between else you will run the risk of burning your chocolate mix.

4. Remove the mix from heat and dip the starwberries into the chocolate but do not dip more than 2/3 of the strawberries.

5. Let the excess chocolate drip off the strawberries.

6. Place the strawberries stem side down and referigerate for about 15-20 minutes and serve with a spark in your eyes.

2. Chocolate Mousse

Everybody loved this dessert as kids. everybody loves it as adults. This dessert never gets old. The texture of this dessert is simply perfect and the way it melts in the mouth, makes it all the more adorable. The enigmatic smell that it emits makes one fall in love with everything around them. Almost.

Ingredients:

60 grams chocolate chips

1 1/2 tablespoon water

1/2 teaspoon vanilla

1/2 cup whipping cream

1 tablespoon confectioners’ sugar

Method:

1. Melt the chocolate and water in a saucepan.

2. Add vanilla to the mix and whisk it thoroughly.

3. Leave the mix to cool and whip the cream in a separate bowl.

4. Add confectioners’ sugar to it.

5. Blend in the chocolate mix to this and beat it in cut-and-fold manner.

6. Take a scoop of the mousse created and pour it into a clear bowl.

7. Garnish with some grated chocolate to give it an extra chocolatey taste.

3. Strawberry Pie

A pie is one dessert which is not too sweet and so, does not go overboard in making one feel its sweetness. The crispness of the pie mixed with the gooey texture of strawberries make it a complete dessert. Strawberry pie tastes brilliant but it looks even better! And a tempting looking dessert is always better than every other dessert.

Ingredients:

1 pie crust, pre-baked

1 pint strawberries

100 grams strawberry Jell-O gelatin dessert

2 tablespoons cornstarch

1 cup cold water

1 cup hot water

1/2 cup sugar

Whipped cream

Method:

1. Pre-bake the pie crust and let it cool.

2. Slice the strawberries into the pie crust.

3. Take a saucepan and mix the jello with cornstarch. Add water and sugar to it.

4. Cook over medium heat. Let the mixture boil. Make sure you keep stirring in between lest you burn it.

5. Pour this boiling hot mixture over the strawberries and let it spread evenly.

6. Keep the pie in the referigerator and chill it for 3-4 hours.

7. As the glaze of the jello sets, bring it out and serve with generous dollops of whipped cream.

4. Chocolate Marie Logs

Chocolate logs are easy to make and easier to have. These have a perfect blend of biscuits and chocolate which gives it a smooth taste. The subtle flavour of coffee enhances the effect the logs have on the tongue. These are one of the quickest and easiest things you can make and make whenever you want.

Ingredients:

12 Marie biscuits

1 tablespoon cocoa powder

4 tablespoon unsalted butter

4 tablespoon powdered sugar

1/2 teaspoon coffee powder

1/4 cup warm milk

Method:

1. Take the milk in a container and add coffee powder to it. Mix it well.

2. Soak the biscuits in it and stack them on top of the other. Make sure that you do not soak them too much otherwise your biscuits will get all soggy and crumble.

3. Take the butter and sugar in another container and mix them evenly. Add cocoa powder to it and blend in.

4. Spread the mixture on the stack of the biscuits or the log. cover the entire log generously with the cocoa mix. Run a fork on the mix so as to give it the look of a wooden log.

5. Keep the log in the referigerator to chill for two hours and cut it into diagonal slices.

July 27, 2014