Tag: food

Chokhi Dhani: An Experience Like Never Before

The sultry breeze,the golden sand,the earthly smell,the air resonating with warm cordial greetings of “RAAM RAAM SA!”,smiles on each face,the enthusiasm with which each person reflects the undiluted festivity of Jaipur.Each moment spent in CHOKHI DHANI becomes an experience that you shall never forget.A mere peephole to have a glimpse of the rich culture and ways of celebrations Rajasthan harbour s,it is as legendary as it gets!
Entering Chokhi Dhani would at the very first glance mesmerize you followed with an unputdownable sense of perplexity in the form of a question, “From where shall I start?”

Having eventually found a flow to your exploration,the thrill elevates at each step.
The beginning of my magical experience at Chokhi Dhani,in fact began with a magic show.With not even a penny charged,the flamboyant localite magician called out to people,gathering an audience with phrases and slogans matched up on the beats of the dholak.Having gathered a good number of people to witness his miracle he started the show.With each trick that he performed,with each dove that he chanted his Abracadabras upon,I could feel a similar thrill like that of a five year old looking at things in the most awestruck of all manners.The tricks are not of an “international level”,maybe even they can be explained easily by almost anyone,yet what actually is the causer of such childlike thrill is the energy and drama with which the magician,a “master” of “divine powers”,attempts to entertain you,leaving no chance to put an amused smile on that face.

Proceeding on-wards,you may spot a not so big ,hand driven Ferris wheel.Do not by any means underestimate the strength of these young men,they can actually push the Ferris wheel pretty effectively.At a height that enables you a view of the colourful surroundings that envelope you,having a pleasant ride that is fueled with laughter is insured.
For those of you who have never sat on a camel,here is a tip,do not let a panic heart sit behind you!They shall claw the hell out of your waist!And if you yourself tend to be a panic stricken person,then always sit in the front saddle of the camel,you do not want to hurt anyone.The way the desert’s ship topples fist front and then backwards give you the feeling of either toppling on its neck or falling backwards,but holding on to this bumpy ride is what makes it fun.

Cultural dances that compel you to rejoice in the foot tapping sounds of instruments,performers who invite you to join them in their celebration,their colourful ghaghras swinging in an uninterrupted momentum.Welcome to the Chokhi dhani way of living up to the paradigm “Dance as if nobody is looking”.The rhythm is so festive and lively that you just cannot help but dance along merrily.

A grand ride on the elephant gives you the feel of royal lineage,your Highness,the ruler of the kingdom of happiness and smiles galore,your ride through Chokhi Dhani will be unforgettable.
Puppet shows narrating stories of kings and queens,or of star crossed lovers is way of getting you face to face with folktales and theatre.

Your journey is incomplete without a meal at Chokhi Dhani.The sitting arrangement requires one to sit on mats with chowkis placed in front of them,With your shoes placed outside on a rack,you now sit bare feet and legs folded upon the mat.A cheerful waiter with an impressive mustache enters with a woman dressed up in the traditional attire.With plates set to be served upon,two other mustached waiters come with the serving vessels and huge spoons and spatulas.Be prepared because now you will be served with around twenty or more dishes with around three different kinds of chapatis.
Beginning energetically ,you may begin devouring the food,famished from an entire trip around the Chokhi Dhani village.Each ‘sabzi’ has an amazing amalgamation of flavor and spices.Just in case its too spicey for you,a waiter shall always be there to refill your “Kullhad” with water,another one with butter milk.The chapatis crisp and hot,though just the size of your palms are extremely filling.

The Marwadi Khichdi is my all time favorite.With two servings of khichdi,topped with two spoon fulls of desi ghee and four spoon fulls of sugar,this heavily loaded khichdi is the ultimate hunger buster .No amount of requesting and pleading can save you from the heart felt ‘atithi satkaar’ of these people.They shall see to it that you are well fed,so much that they might have to lift you up to help you stand once you are done!In the very middle of the entire meal,you shall find yourself absolutely full.These waiters,with a turban and mustache would further offer you hot and freshly prepared gulab jamuns.Their menu is subject to periodic rotation,yet each meal leaves you with a happy tummy.Simple,filling,rich and finger licking,the food is undoubtedly delectable.The undiluted essence of Rajasthan.
The colours,the live wire like energy coursing through the atmosphere,the undaunted display of cultural richness ,the warm hospitality,all of these are mere tokens of love ,a peephole into the heart of Rajasthan.With the last glimpse of all the shops selling craftwork and souvenirs,a fragile looking old man in a heavy turban,turning a cycle wheel,pretending to fix the spokes near a dim coal fire,smiling through his handful of teeth,mustering all his strength to shout out a final “raam raam sa” as you leave,etching a permanent memory of warmth ,cultural treasure and hospitality like none other in the entire world.This is Chokhi Dhani,a cultural village that lives in its own world ,inviting you with a “Padharo marey Des”,greeting you with a “raam raam sa”.BON VOYAGE,BON APPETTITE.

June 3, 2014
Food Cravings: Reclaim your control

These cravings… oh! They really ruin the diet schedule. Sometimes, we are bored or other times we are emotional, and these food cravings manifest into consciousness. Seriously, we cant ignoreit , so hard to resist and if that yum, delicious food is readily available, it just goes out of control. Unfair, no? But, if controlled , its better for health in some way. If we understand why these occur and what can be the alternatives and how can it be under control through very little efforts, we will obviously put our sleeves up and go through the silly cravings.
Picture this. It’s five o’clock and you are at your desk , sitting on your couch or out running tasks and suddenly you get this pang– an overwhelming need to eat. You have the dreaded feeling of craving and you just cant feel right until you grab that bag of chips, or a chocolate bar or lot of icecream, soda. Unfortunately, one thing is for sure, whatever we reach for is almost never a healthy choice. The question is why are these late night cravings or afternoon cravings are so intense and how they can be prevented by best of our healthy intentions.
It is justified that our body requires a certain suitable amount of daily nourishment, but it is important to be able to distinguish between eating for physical nourishment or eating for emotional nourishment. Really evaluate whether you are hungry or not. If you are truly and completely hungry, fabulous, then eat, I will tell you how to do it right.
Get out of the cravings mindset : Think and figure out if you want something crunchy or smooth, hot or cold or sweet. There are healthy options that will actually calm your cravings. If you want something salty and crunchy , your mind will automatically go to potato chips, but think about it, when has bag of potato chips satisfied your hunger? Processed potato, oil and salt have no nutritional value. Its better to go for organic peanut butter, celery or peas with soy sauce which will prove to be best options instead. If you want something creamy , opt for yoghurt or an avocado rather than icecream. For something sweet, try fruits or smoothie or weet vegetables like sweet potato or squash instead of cookies and candy. When we are hungry and crave for certain food, it means our bodies are actually deficient of that nutrients. If you are craving something sweet, it indicates that your body needs glucose to perform its daily functions and tasks. Salt cravings occur when you lack in minerals found in natural unrefined salt. Potassium, magnesium and calcium are actually removed from table salt in the refining process. When you are craving something salty, you are not likely to satisfy that craving by finishing off a bag of Lays. Instead season your food with some sea salt and munch on some raw vegetables or go for sprouted beans or eat flax seeds (alsi) in little amount. You can also sprinkle it on your plate of raw veggies, making it an awesome and healthy choice. If you are craving for meat, you probably need some iron in your diet. If you are craving icecream, you probably need some more fat. Essentially, if you crave it (and you are hungry), eat it but opt for the natural healthy version of what you are dying for.
Does your mood fluctuate with what you eat? Learn how to strike a balance: If you have a craving, but aren’t hungry, you are probably looking to fulfill an emotional need. We frequently reach for food because it is easy and cheap instant fix. Remember, it is only temporary, and all your feelings are going to rush right back. If you’re sitting at your desk, suddenly feel a craving, you might just need a break and maybe some excitement. Try going for a walk around the office or striking up some conversation with co-worker . After 10 minutes, your craving will be a distant memory as you distract off your mind. If you have spent all evening alone and you have started to dream about that gallon of chocolate, vanilla icecream, leave the icecream in freezer and pick up the phone and call a friend and keep talking. Usually, when we want something sweet, it is because we need some pleasure in our lives. Go, get a ten minute massage or a manicure, pick up a romantic novel, take a long bath or start chatting. Anything makes you like goddess.
Get a dose of sunshine with Vitamin D: So next time you get a craving, don’t feel like your body is wrecking you, or that you have to use your will power to overcome it. Try to understand the messages your body is sending you. When you can learn to deconstruct your cravings and listen to your body, cravings can actually prove to be very healthy, helpful tool.
Wow! Isn’t this great to know what exactly your body is craving for and not interpreting the actual needs. This will really help to sort out and maintain our healthy regime simultaneously. When it sounds so good, it feels too.
So, next time you feel craving for this junk food, try to figure out and use an alternative. After all, we have so many!
Happy Craving, happy eating. Happy Life!

June 3, 2014
Save The Food : Preservation At Home

Do you have those days in your life when you want to eat mangoes in winters? Or do you want to figure out a way of eating seasonal fruits and vegetables all year round? Well, preservation is the answer, a term that is often considered as infamous, because of its chemical ways that probably deprive the food of its nutritional value. But there are a number of natural and DIY preservation techniques which don’t make use of a single chemical agent !! Preservation is necessary for storing food items for a long time. You might think the ways i am talking about are just refrigerating the food, but, actually, there is much more to do than just refrigerating, when it comes down to preservation of food. That is why, for example, beans develop fungi even after keeping inside a fridge.

All foods don’t have a common preservation method, and they range from salting, dehydrating, to storing in air-tight containers etc. But the main key to preservation is – cleanliness. This means we should have clean hands, use clean utensils, surfaces and bottles. Also the food item should be fresh when you start preserving it, instead of being on the verge of deterioration.

Every food has a unique and rather frustrating(for us!) Characteristic of getting spoilt. If it shows signs like molding(growth of fungus), lumping(curdling), smelling(rotting), it means that the food is spoilt. There are, basically, two ways by which food can be spoilt – one, by action and growth of bacteria and fungi and two, by chemical reactions of various enzymes within the food item, which makes it rotten and lose its flavor and texture. Preservation not only retards the spoiling process but also maintains the aroma and flavor. The only thing you have to keep in mind is to choose the correct method of preservation for a particular food article. For this, here is a list of some common methods of preservation for commonly preserved food items :

Freezing:

The easiest and simplest way of preserving food is to refrigerate it, as the temperature of the fridge is much below than that of surroundings and this helps to prevent activity and growth of micro-organisms. The colder a food is, the slower is its deterioration. While refrigerating reduces microbial activity, freezing stops it altogether.

Vegetables should be balanced in boiling water first to destroy germs. To blanch, bring a pot of water to boil, dunk food for a brief time, then pat it dry and freeze it in the freezer inside freeze-proof containers. Herbs can be frozen too, in ice cube trays.

Canning:

This method is perfect for fruits and vegetables that have a high acidic content. The food is heated to a high temperature, which kills the bacteria. Foods like apples, tomatoes, raspberries, cherries and citrus fruits can be preserved by this method. While canning is safe and simple if proper instructions are followed, improper canning can result in a serious health hazard for us.

Addition of natural preservatives :

Vinegar is the most common pickling liquid. It hardens food to such an extent that it becomes resistant to bacterial action. Foods like apples, beans, cucumbers etc. Can be preserved by adding vinegar.

Adding salt or sugar is another way of preservation, as such high concentration dries up the moisture and prevents growth of microbes, thus making the food safe. Foods that can be preserved by this method are tamarind, raw mango, amla, fish etc.

Adding oils and spices can also be used to preserve food. While oil forms a layer on food, cutting its exposure to air, spices add flavor to the pickled food.

Dehydrating or drying:

Dehydrating food makes it less attractive to moisture-loving bacteria and dehydrating can be done either naturally using the sun or can be dried with the help of an oven. Some foods like plums, tomatoes are halfway dried and then stored in oil.

Dried food takes up the least space in the refrigerator. Foods that can be preserved by drying or dehydrating are apples, peaches, grapes, apricots, potatoes, fried fish etc.

Fermentation:

You can control spoilage with this comparatively new, and fascinating science called fermentation. Foods which are fermented will technically still spoil, but they will do so by the growth of beneficial and friendly microbes rather than the bad ones. Fermented foods are created by allowing one type of microbes to grow and act on a food substance and convert its contents to alcohol or acids. Cheeses, wines, yogurt, all are fermented foods, apart from chocolate, coffee, pickles etc.

Sterilization by heating:

Food is preserved by application of high temperature to prevent growth of micro- organisms. If the boiling temperature is maintained for a long period of time, all bacteria in the food get killed and this will result in good preservation.

Thus, foods can be preserved in healthy and hygienic ways which not only help to control spoilage, but also maintain the nutritional value of the foods. If not preserved properly, these foods can be houses of potential pathogens and can cause severe diseases if you consume them. So it is better to be safe than sorry and to preserve foods in a correct manner and enjoy them whenever you want all the year round.

June 3, 2014
Barbecue the Indian hangout

The west has now twin meaning of Barbecue, it’s to barbecue and to be at one. The sheer tradition that this tiny (not literally!) thing packs in itself is awesome. From sports to backyard parties, Barbecue is a way of life there. The Wild West is set in its way and doesn’t seem to want to change, and rightly so. The untamed east has its versions of the game with the famous tandoor taking the spotlight. However why just confine ourselves to this and stay away from delicious wildness of the barbecue?

The idea seems good enough but is it really so easy? Where would one by a barbecue and top of that how would we convince anyone in our family for this, it seems a strange thing to be asked on our birthdays! But no worries my friend for there is a simpler option where you can just rush into a custom made barbecue just for the armatures like us. This may go to mild for the pros and the nitpicking foodies out there but for the enthusiasts and admirer of the craft this is the place to be. Its Barbecue nation.

The story of this restaurant began in Mumbai and later on spread out to 36 joints in all. It is one of the must try places of Asia, ranks in top 100 in the list. This place is among the 20 must try restaurants of the country. What is it about the lace that in mere 8 years it has loyal fan following who swear by the food and service and are all rearing to barbecue? The idea of over 600 per plate (with taxes) is sure to put off majority of people yet everyone from students to families to corporates swears by it.

To start with the place has unlimited option on the available food. The cooking is a fair mix of American, Mediterranean, Oriental and Indian style of cooking. This typically includes chicken, fish, prawns, crabs preparation for the meat lovers, cottage cheese, pineapple preparations, potatoes etc. prepared uniquely for the veggie lovers. One gets to keep ordering the starters till they wish to eat. The next step is buffet main course with equally diverse and delicious options. The last step is dessert with 5-6 desserts of unlimited count for you. First drink is one the house, this may be iced teas/ slushes or beer, choice is yours!

One of the most obvious attractions here is the live barbecue available for the customers on each table that gives you the opportunity to do the task yourself. The dishes are cooked and given to you with add on flavor to barbecue it with. This adds to the fun and experience of the place and makes it all the more unique.

Festivals:

If food and drinks weren’t enough to keep the crowd busy, Barbecue nation has all the more options to keep the customers loyal.

Grand Trunk road: the dishes complement the iconic path, offering food from the milestone places and it is no doubt a unique palette to experience.

Hakuna Matata: Here the African safari is celebrated with peri-peri chicken and coconut flan and lot more. With complementary hats being given to all. The African safari is a sure shot success.

Merry Madness: this is live troupe singing and dancing to classiest and funkiest music that will make you tap along for no good reason. Life at barbecue is never boring.

Personal input:

After a long day of shopping in heat of Mumbai in May (girls, you know!) we reached the worli Branch (Mumbai) for lunch with happy plans to leave in an hour and get back to the umm work! It was Hakuna Matata festival which meant some waiting. There was African jungle cardboard with pop-in-head for pictures which nicely occupied our time. After the entry and free drinks we were ready to dig in. And we did. I won’t go into all the mouthwatering details but 3 hours later we happily dropped the shopping plans and headed home to catch on some zzz.’s. The place convinced us against shopping and that is something else!

The service is impeccable. The server enquired about the dishes and taste. When a friend commented on the need for more spicy food, the cook was literally called out. The second round of the starters was made spicy for us and it was hot! The servers gave personal attention to the needs, the kind of food preferred and advice on what to try and even how! There were no raised eye brows on the fourth helping of the gateau or the ceaseless picture taking sessions.

Overall this place gives you space, is worth your penny and promises to give you a wonderful memory. The ambience and service separates it from other restaurants thus making it a place for friends or family to chill together with a live barbecue.

Have at it atleast once! The best part is as the bills are fixed on per plate cost, there will be no nasty surprises in the end to spoil your taste.

Cheers!

June 3, 2014
Lavish and Luxurious Hotels – Must visit!

Hotels are for foodies. Really? No! Luxury is also expected from Hotels now and there is no paucity in the lavishness of the grand hotels. Though, they are not afforded by common people, yes, but they do attract everyone and requires a must visit. Hotels are for travelers and tourists. But some people visit places just to experience the hospitality of these hotels. Luxury today has less to do with formality and more to do with customized and personalized service, according to brand executives. Hotel Industry has become huge now-a-days and has been divided into various dimensions. More students are opting for becoming chefs, many going for hotel management courses, culinary arts, patisserie and many more. This is because an inn is something that provides a feel of home even when away from home. Some businessman are so busy that they travel 3 or more countries in a day and which do require homelike comfort and with no doubt these luxury hotels doesn’t lack in it.
After all, Food is something everyone loves and luxury and comfort are a bonus to that. Hotels are located at exotic places, while some in the idle of city, while some are being converted from the palaces of ancient times. Some provide perfect scenic beauty, some are in lap of Himalayas, some are in deserts, some provide outstanding grandeur and there are others who are beside the seaside with all the beauty of nature. The idea of Luxury in hospitality is slowly but steadily evolving from a picture of glamour to an inspiration of comfortable class, and luxury hotel brands have taken notice, modifying their offerings to accommodate a wider group of travelers.
In the presence of so many fascinating and irresistible uber-luxurious hotels and restaurants, who don’t want to be a part of them and experience them atleast once in life. As of current status, gas prices are rising, home sales have sabotaged and stock prices are more uncertain than great adventure’s Kingda Ka roller coaster. The perfect escape? A visit to one of the globe’s most lavish hotels. Whether you are travelling within India or outside India and in search of an innovative inn or a posh place, one of these luxurious lodgings is sure to please.
Marriott International : JW Marriott Hotels & resorts, in the namesake of John Marriott, founder, chairman and CEO of Marriott International is a luxury hotel chain. It has more than 50,000 rooms worldwide in the luxury segment, which for Marriott consists of Ritz-Carlton, Ritz-Carlton reserve, JW Marriott, Bulgari and its newest brand, Edition Hotels. All the hotels under this brand have a perfect combination of personal, intimate, individualized and unique lodging experience. it really demands a must visit.!
Starwood Hotels & Resorts Worldwide, Inc. : It is an American hotel and leisure company. Being one of the world’s largest Hotel chains, it owns, operates, franchises and manages hotels, resorts, spas, residences and vacation ownership properties under its nine owned brands ranging from Westin, St. Regis, Sheraton, W, The Luxury Collection etc. It owned, managed or franchised 1,162 properties employing over 171,000 people.
Oberoi Hotels & Resorts: The Oberoi Group is a hotel company with its headquarters in Delhi. Oberoi, founded in 1934, owns and operates 30 hotels and three cruisers in five countries under the brand Oberoi Hotels and Resorts and Trident Hilton brands. The hotel is very lively, and its restaurants are deservedly popular. It also boasts spectacular view from its upper floors. It is surely a must visit.
Burj Al Arab Hotel, Dubai: It has stunning architecture, making it one of the most photographed in the world. It is built in between the sea. All rooms are luxurious suites spanning two floors with incredible views. Beyond the unique over-the-top amenities like attached heliport and hovering tennis courts, there is a vast array of futuristic dining and nightlife options. Just so irresistible to visit !
The Plaza, New York City: Though the Big Apple has many legendary hotels, The Plaza is often a top choice for visiting VIPs, especially for its Royal Plaza Suite that boasts the best views of Manhattan. The three- bedroom/bathroom suite is styled in the most affluent of old world charm with a formal dining room, a library, a gymnasium, a grand piano, full kitchen (for personal chefs), butler’s pantry, and its serviced by its own private elevator. It is really a Fancy visit.
Taj Hotel, Mumbai: A landmark for every tourist visiting Mumbai, The Taj Mahal Palace and Hotel is also one of the city’s oldest hotels. And, surprisingly, it’s the least expensive. A superior room costs Rs.21,500 and Grande luxury suite costs an affordable 1.7 lakhs. A must-see!
Well- heeled travelers are increasingly faced with more choices than ever, as the hospitality industry continues to expand rapidly with top notch hotels in the world’s most popular destinations for leisure and fun. If you are someone who enjoys creature comforts and standout service when you travel, there are number of hotels to choose from. Some are the highlights are mentioned above.
Be sure to pack your designer luggage for this fun countdown of the world’s most expensive and luxurious hotels. Be Ready to pamper yourself with these fancy hotels.

Happy Travel, Happy Luxury

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June 3, 2014
Food is Yumminess!

Yum!… Delicious.. wow! #iwantmore! … Are words completely connected with Food. Food, really tickles our taste buds. People love food, even food love people. Eyes and tongue work hand in hand for food. Though, people are crazy out there for lovely, tasty food. But, the food habits needs to be governed. Healthy food is in all way a boon but these trending junk eatables are in no way good food. These not-so healthy exquisite appetizers are not ought to be consumed every day. Their intake must be checked. But in this technology –driven era, everything is ready in 5 minutes, just needed to be put in microwave. Is this lifestyle so nice to continue or require some attention? Yes, it does. In my sense of understanding, it is good to experience everything which we like, but it needs genuine attention also. It’s true, they are tempting, but self-control is important, dear. Otherwise, results are nasty. Everyone is familiar and well-aware of the facts of over-consumption of junk food which can be obesity, anxiety,diabetes, high cholesterol, hypertension, heart attack, cancer etc. as they contain bad fats and usually have high contents of cholesterol, sodium, sugars, and other preservatives, emulsifiers. They generally never contain antioxidants or fibre content or good vitamins and minerals.
We are so persuaded to buy this food as they are readily available and also affordable and people buy it out of the promises, these advertisements make about the nutrition these foods provide us with, which is just an attempt to encourage customers to buy their products. They do not give any health benefits to our body and skin, but still there is never ending temptation and we fall prey to them simply because of their taste, price and ready to cook quality, ignoring their ill-effects. Because of this high consumption of processed foods in the recent years, our fat intake is increased by 20 percent along with an increase in sugar intake by 40 percent. This is the reason that there are more cases of obese children, diabetes, heart attacks, arthritis etc.
It is justified that even if you try your level best, unhealthy foods, fast foods cannot be avoided. Junk food and their advertisements are seen everywhere, from tv to our way to work and workplaces, grocery stores, from inside to outside of homes. Though, to avoid fast food completely from our routines and lifestyle is not practically possible , but atleast cravings for such junk food can be minimized by replacing them with healthier substitutes. These can be:
Sprouts: They can be the ultimate source of nutrition. The sprouted beans, nuts, legumes, grains are a great replacement of these namkeens, chips which have no nutritional value. They are rich in Proteins which make amino acids and provide energy to our body. While chips cannot provide any benefit but these sprouts are the best way to keep control on weight, having good skin, good amount of proteins with numerous other benefits .So, Go.. grab some recipes of sprouts on youtube and start living healthy!
Dark Chocolate: It is much better to consume Dark chocolate than regular bar of chocolates or milk chocolates because generally these contain high calories, sugars and saturated fats. While Dark chocolate with 80 percent cocoa content contain antioxidants, which are good for maintaining skin and healthy body. It is recommended to eat some amount of dark chocolate everyday . So, don’t forget to pick a box of dark chocolate, next time you visit your grocery store.
Lime water with honey : It is an awesome drink having all the qualities of an tasty, healthy drink . It is rich in Vitamin C with a good amount of sweetness and is perfect to prevent obesity and help flush out fats from the body and also gives good skin. Its better to drink it every morning or just consume it in place of your colas and aerated drinks which has just fizz.
Consume whole wheat , Brown bread: That white bread you pick out of habit is of no good. It just contains flour(maidaa) , while a loaf of brown bread has some good qualities of wheat , has less calories and is a healthy alternative for your stomach in comparison to the white bread

Eat Cornflakes : Breakfast is necessary, we all know that. Its better if you eat cornflakes in milk with some nuts and flax seeds and honey rather than jumping onto that milk mixers which gives artificial flavor and taste to your milk.
Drink Green tea: Green Tea, something with innumerable benefits for us. It just can’t be ignored. So before getting Tea, coffee in your hand. Go for some green tea. It is far better than having that caffeine content drink with no value and is a main cause for irritability, tooth decay, nervousness and anxiety. Green tea, rich in antioxidants is an excellent drink for heart patients and for teenagers as it maintains good skin and provide freshness. Next time, you feel the need to relax , grab a cup of green tea . It can be any, chamomile, lemon and honey, tulsi green tea. Any is better than none.
Above are enlisted some of the best foods . There’s another that is gaining popularity now-a-days which is, Organic foods. Because of their so good properties , that they are grown naturally with no use of fertilizers, pesticides, herbicides, insecticides and do not have adulteration issues. Organic farmers abide by strict standards of growing fruits and vegetables and have more food value. If eating healthy and keeping environment green and clean is your priority, then you can opt for organic foods. Also, avoiding junk food and adopting healthy lifestyle with exercise, yoga and meditation is the need of the hour if we want our future to be healthy and full of yumminess!

Good Food , Good Life. Keep eating. Keep healthy.

June 3, 2014
Curry in a Hurry – in less than 30 minutes!

Curry is a dish containing complex combinations of herbs and spices, usually including fresh or dried hot chillies. Curry dishes may contain fish, poultry or meat, either alone or mixed with vegetables. They may also be purely vegetarian.

Curries are great for using any leftover food one may have in the fridge from the night before. They are also quite versatile. Most are really easy to make and cost effective. One can keep it simple or spice it up to suit one’s taste.

Cooking a curry need not take long stressful hours in the kitchen. It can be prepared pretty quick and in an easy manner. Not only are these preparations delicious but they are packed with a good deal of nutrients.

My favourite Curry-in-a-Hurry is the Creamy Egg Curry. It is light, healthy, yummy and leaves me wishing I had cooked a bit more.

A few other ‘Yummy – Tummy – Curry’ are:

Speedy Green Chicken Curry

Time: 15 minutes

Serves: 4

Ingredients: 1 tsp vegetable oil, 1 red onion (cut into half-moon slices), 4 tbsp Thai Green curry paste, 2 x 400g cans light coconut milk, 2 tbsp fish sauce, zest and juice 2 limes, 1 tbsp brined green peppercorn (drained and rinsed), 200g green beans (trimmed and halved), 4 skinless chicken breasts (cut into long strips), handful basil leaves, cooked basmati rice (to serve)

Method: Heat the oil in a medium pan, add the onion and fry for 2 minutes. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 minutes or until the chicken is cooked through.Just before serving, add the basil leaves. Serve with basmati rice.

Creamy Egg Curry

Time: 25 minutes

Serves: 4

Ingredients: 2 tbsp sunflower oil, 2 onions (thinly sliced), 2 heaped tbsp curry paste, 400g can chopped tomatoes, 8 eggs, 140g frozen peas, 4 tbsp Greek yogurt, rice (to serve), mango chutney (to serve)

Method: Heat the oil in a pan, then fry the onions over a low heat for 10 minutes until golden. Add the curry paste and sizzle for 2 minutes, stirring. Add the tomatoes and 200ml water, season to taste and then bring to the boil. Simmer for 10 minutes until you have a rich sauce.Meanwhile, boil the eggs for 8 minutes, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 minutes. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 minutes to heat through. Serve with rice and mango chutney.

15 – minute Prawn Curry

Time: 15 minutes

Serves: 4

Ingredients: 390g can coconut milk, 2 tbsp Thai green curry paste, 2 tsp sugar, small bunch fresh coriander (leaves and stalks), 400g bag frozen tiger prawns (defrosted, cooked, peeled), 100g baby spinach leaves, juice 1 lime, 1 tbsp Thai fish sauce

Method: Open the coconut milk; pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 minutes, then pour in the remaining milk from the jug.Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce; then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles

Squash and Coconut Curry

Time: 25 minutes

Serves: 2

Ingredients: 2 tbsp Madras curry paste, 1 large sqush (chopped into medium size chunks), 1 red pepper (halved, deseeded and roughly chopped into chunks), 400g can reduced-fat coconut milk, small bunch coriander (roughly chopped)

Method: Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 minutes or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

No – fry Thai Curry

Time: 20 minutes

Serves: 2

Ingredients: 2 rounded tbsp Thai green curry paste, 400ml can coconut milk, 2 skinless boneless chicken breast fillets (very thinly sliced), 1 red pepper (seeded and cut into chunks), 3 spring onions (halved lengthways and cut into long pieces), cupful of frozen peas, 2 tbsp chopped fresh coriander or basil (to serve), rice or noodles (to serve)

Method: Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.Cook the rest. Add the chicken and vegetables, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
Burger Urges!!

What is it about that meaty (or veggie) patty topped with mayo, ketchup, lettuce and sandwiched between the oh-so-tasty buns that makes our tongues water? Is it the ambrosias aroma of the spice mix or the spectacular way the Burger sits in front of us neatly packed in its various layers? Or the inexplicable sensation the moment we take our first bite – the burst of flavour that hits us, the heavenly infusion of the crackle and the mayo, the melting of the chicken in our mouth…? Which one is it?

There is no one answer.

There is no answer.

One needs not a reason to love. One simply does.

All of us love our KFC Zinger Burger or McDonald Maharaja Mac. So, why not try making our own Burger at home?

Let’s start with a Burger for the vegetarian souls and then we will gradually move on to the meatier ones.

Veggie Burger with Mushrooms

Time: 25 minutes

Serves: 4

Ingredients: 1 15-ounce can kidney beans (drained and rinsed), 1 small red onion (shredded and squeezed dry), 1/3 cup chopped walnuts, 1 small carrot (finely diced), 1 cup plain or whole-wheat breadcrumbs, 2 scallions (white and green parts, finely chopped), 2 tbsp chopped fresh parsley, 2 tsp soy sauce, Kosher salt, freshly ground pepper, 3 tbsp extra-virgin olive oil, 3 cups assorted mushrooms (sliced), 4 English muffins (split and toasted), mayonnaise and/or mustard (for garnish), baby spinach (for garnish)

Method: Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

Falafel Burger

Time: 16 minutes

Serves: 4

Ingredients: 400g can chickpeas (rinsed and drained), garlic cloves (chopped), handful of flat-leaf parsley or curly parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chilli powder, 2 tbsp plain flour, 2 tbsp sunflower oil, toasted pitta bread, 200g tub tomato salsa (to serve), green salad (to serve), 1 small red onion (roughly chopped)

Method: Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth and then shape into four patties with your hands.Heat the oil in a non-stick frying pan, add the burgers and then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Tuna Sweetcorn Burger

Time: 15 minutes

Serves: 4

Ingredients: 85g white bread (torn into pieces), 198g can sweetcorn (drained), 2 x 185g cans tuna in water (drained well), 25g grated cheddar, 3 spring onions (finely chopped), 1 egg (beaten), 2 tbsp vegetable oil, wholegrain bread rolls (to serve), lettuce (to serve), salsa (to serve)

Method: Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.Heat the oil in a non-stick pan, then cook the burgers for 5 minutes on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

Beef Burger

Time: 25 minutes

Serves: 4

Ingredients: 1 small onion, 500g good-quality beef mince, 1 egg, 1 tbsp vegetable oil, 4 burger buns, All or any of the following to serve – sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method: Peel the onion, slice in half through the root and trim off the top. Place cut-side down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom, 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 minutes after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side and then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

BBQ Chicken Burger

Time: 25 minutes

Serves: 4

Ingredients: 4 chicken breasts (skinless, boneless), 4 rashers bacon (optional), 4 large burger buns (sliced in half), lettuce (to serve), tomato (to serve), red onion (to serve)

For the sauce and marinade: 4 tbsp tomato ketchup, 4 tbsp brown sauce, splash of chilli sauce (optional), 2 tsp clear honey, 2 garlic cloves (crushed)

Method: Make the sauce and marinade by mixing everything together in a large bowl and then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand and then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.Barbecue the chicken for about 10 minutes until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Recipe and Image Courtesy – bbcgoodfood.com, foodnetwork.com

May 29, 2014
Sumptuous Salads

The word ‘salad’ comes from the French word ‘salade’ having the same meaning and from the Latin word ‘salata’ which means salty. In English, the word first appears in the 14^th century. The term ‘salad days’, meaning ‘days of youthful experience’, was first recorded by Shakespeare in 1606.

Salads are of different types, such as, Green Salad (only leafy vegetables used), Vegetable Salad (leafy or non leafy vegetables used along with non-vegetables), Bound Salad (often used as sandwich fillings. Salad examples- Egg salad, Tuna salad, etc), Fruit Salad (as the name suggests, they are made of fruits), Main Course Salad (a type of heavy salad. Example – Caesar salad, Cobb salad, Greek salad, etc.) and Dessert Salad (they are sweet. Example – Cookie salad, Pistachio salad, etc.).

Salads are highly nutritious and good for your health. Moreover, they are quite filling.

They are easy to make and they hardly take much time to be prepared. You can experiment with different textures, colours, flavours and prepare your salad as par to your taste bud.

A few delicious easy-to-make salads:

Chicken Caesar Salad with Herbs and Croutons

Time: 20 to 25 minutes

Serves: 6 to 8

Ingredients:

For dressing – ½ cup freshly grated Parmesan cheese, 8 anchovy fillets, 3 tbsp fresh lemon juice, 3 garlic cloves, 2 tbsp Dijon mustard, ¾ cup olive oil

For croutons and salad – 3 tbsp olive oil, 4 garlic cloves (minced), 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 3 ¾ inch thick country bread slices (crusts cut off, bread cut into ¾ inch cubes, 12 cups freshly grated Parmesan cheese, cracked black pepper

Method:

For dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

For croutons and salad:
Preheat oven to 325F. Heat 3 tablespoons of oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve (passing remaining dressing, Parmesan cheese and cracked black pepper separately).

Roasted Chicken Salad

Time: 1 hour 10 minutes

Serves: 10 to 15

Ingredients:

For the dressing – 1 cup mayonnaise, ¾ cup sour cream, ¼ cup extra virgin olive oil, 2 tbsp honey, salt, pepper

For the salad – 7 ½ pounds chicken breasts (boneless, skinless), salt, pepper, 2 pinches cayenne pepper, 1 tbsp lavender, 1 lemon (juiced), 3 cloves garlic ( minced), 2/3 cup sliced roasted almonds, 1 large onion (chopped), ½ bunch celery (chopped), herbs ( 2 tbsp chopped parsley leaves, 2 tbsp chives, 2 tbsp chopped tarragon leaves)

Method:

For the dressing – Mix all ingredients together.

For the salad – Preheat the oven to 400 F. Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon and garlic on chicken. Bake in preheated oven until golden brown. Let chicken cool and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing. Add the chicken. Mix. Serve.

Greek Tuna Salad

Time: 25 minutes

Serves: 6

Ingredients: 3 cans water packed tuna (unsalted and drained), 6 ½ ozs artichoke heart marin (drained and quartered), ½ cup kalamata (pitted, halved), 1/3 cup feta cheese crumbles, 2 tbsp minced garlic, ½ cups purple onion (sliced), 2 tbsp sherry vinegar, ¼ cup extra-virgin olive oil, ¾ tsp kosher salt, ½ tsp black ground pepper (fresh), ½ cup flat leaf parsley (chopped), 1 head butter lettuce

Method: Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.

Waldorf Salad

Time: 10 minutes

Serves: 2

Ingredients: ½ cup walnuts (chopped, slightly toasted), ½ cup celery (thinly sliced), ½ cup red seedless grapes (sliced), 1 sweet apple (cored and chopped), 3 tbsp mayonnaise, 1 tbsp fresh lemon juice, salt, pepper, lettuce

Method: In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add ½ tsp of salt, ¼ tsp of fresh ground pepper. Add the apple, celery, grapes and walnuts. Mix. Serve on a bed of fresh lettuce.

Broccoli and Feta Pasta Salad

Time: 50 minutes

Serves: 4

Ingredients: 1 pound tri-color pasta, 4 tablespoons extra-virgin olive oil (divided), 1 medium head broccoli (chopped into 1/2-inch florets),8 ounces feta cheese, 1 cup pitted Kalamata olives (roughly chopped), 1 tablespoon red wine vinegar, flaky salt, freshly-ground black pepper

Method: Cook the pasta in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta. Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.
Recipe and Image Courtesy – epicurious.com, yummly.com

May 29, 2014
Plan your Summer Cooking

Summer is here and so is the sickening heat. So, you need to start planning your summer cooking. I promise this will prove to be a boon later. You need a smart menu to get your way through. Jot down family meals which are simple, less time consuming, healthy and definitely not fussy.

Remember to drink loads of water throughout the day. This will help you get rehydrated and keep headaches at bay. The fitter you are the better. Since in summer it is quite hot most of the time, when you are shopping, shop at one go so you won’t have to keep going back. Always make a list before shopping. Be guided by your head, not your stomach. Learn to keep a well-stocked store cupboard and replace things as you use them. Store food in fridge and freezer – this way, you can make several meals in case of an emergency.

My Summer Collection –

Cheesy Scrambled Egg Croissants (Quick and simple yet incredibly mouth – watering)

[Good source of Calcium; Suitable for vegetarians; Not suitable for freezing]

Time: 7 minutes

Serves: 4

Ingredients: 8 large eggs, 100g grated cheddar, a splash of milk, chives, 4 large croissants, salt, pepper

Method: in a bowl whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in a small bunch snipped chives, then split open 4 croissants and put the scrambled eggs inside.

Spicy Crab Courgette Flowers (Courgette flowers are generally in season in summer. This is a must-have dish)

[Gluten free; Not suitable for freezing]

Time: 20 minutes

Serves: 5 (makes 10 flowers)

Ingredients: 100g fresh white crab meat, 1 red chilli (finely chopped), 1 tsp white wine vinegar, 1 tsp freshly chopped flat-leaf parsley, 10 baby courgettes with flowers, 1 tbsp olive oil

Method: Mix together the crabmeat, chilli, white wine vinegar, parsley and some seasoning. Carefully fill the courgette flowers with this mixture. Twist the top of each flower to make sure that no filling comes out when cooking. Don’t overfill them. Once you have stuffed all the flowers, heat the oil in a frying pan over medium heat and add the courgettes. Cook on all sides for about 6-7 minutes. Serve immediately.

Bang Bang Chicken with Sichuan Salad (A hit among friends and family)

[Good source of Folate; Not suitable for freezing]

Time: 1 hour 5 minutes

Serves: 4

Ingredients:

For the salad – 1 tsp Sichuan peppercorns, 1 large cucumber (peeled, deseeded and cut into matchsticks), 1 bunch spring onion (shredded), 1 tbsp sesame oil, juice ½ lime, handful chopped coriander

For the chicken – 1 kg pack chicken drumsticks or thighs, 1 tbsp olive oil, 1 tsp Chinese five-spice

For the sauce – 140 kg chunky peanut butter, 100ml low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp granulated sugar, 2 red chillies (deseeded and finely chopped)

Method: Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set Aside. Put the chicken in a bowl and rub in the oil and five- spice, leaving to marinate for an hour or use straight away. Cook on the barbeque, turning regularly, for about 35 to 40 minutes until the juices run clear. Whisk together all the ingredients for the sauce until smooth, adding water if needed. Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter.

Spinach with Raisins and Pine Nuts (easy to make and very healthy. You can use other nuts as well.)

[Suitable for vegetarians; Low fat; Gluten free; Not suitable for freezing]

Time: 15 minutes

Serves: 6

Ingredients: 2 tbsp olive oil, 2 rounded tbsp pine nuts, 2 rounded tbsp raisins, 500g baby spinach leaves, 2 tsp balsamic vinegar

Method: heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Tomato Tart (A Mediterranean-inspired elegant summer tomato tart. Dig in!)

[Suitable for vegetarians; not suitable for freezing]

Time: 1 hour 20 minutes

Serves: 4

Ingredients: 3 whole garlic bulbs, 2 tbsp olive oil, 375g block all-butter puff pastry, 1 ½ tbsp honey Dijon mustard, 325g cherry tomatoes (halved), 1 egg (beaten), 150g pack soft goat’s cheese, handful basil leaves

Method: Heat oven to 180C . Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool (this can be done the day before). Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into 14cm- diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1 cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork and then chill. Increase oven to 200C. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin inside down, and season well. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25 – 30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014