Tag: food

La Cucina Romana
When in Rome, do as The Romans do. Meaning it is polite, and possibly advantageous, to stand by the customs of a society when one is a visitor. But of course, if you’d rather literally do as The Romans do, whether or not in Rome, the best place to start is food.

Tasting the various flavours of the place you are visiting is one of the best ways of saying “I come in peace” and also, the best way to enjoy. All you need to know is what you are eating and all you need to do is try to find out how it is made.

Roman cuisine is the cuisine of the city of Rome, in Italy. Rome is city that is generally referred to as an empire. Though size has a major role to play in that title, it is also so called due to the widely spread culture. Roman food has grown through centuries of social, political, and cultural changes. The city became a chief gastronomic centre during the ancient times. Since Rome was, in many ways, a derivative of Greece, ancient Roman cuisine was highly influenced by Ancient Greek culture. The empire’s constant and enormous expansion exposed its people to new culinary habits and cooking techniques.

The most original and traditional Roman food can still be found in Testaccio Rione. Gladly, you needn’t go all the way.

PASTA

Pasta is one major constituent of Roman food. There are various shapes of pasta, the most common being Spaghetti. There are others like Fusilli, Gemelli, Lasagna, Linguine, Macaroni, Orecchiette, Penne, Ravioli, Riccioli, Rotini, Tortellini, Tripolini, Vermicelli, Tubini, Zitti and many, many more.

However, the diversity in pastas doesn’t come from their shape alone, but also from their sauces.

Agrodolce is a traditional sweet and sour sauce. Its name comes from “agro” meaning “sour” and “dolce”, meaning “sweet”. Agrodolce is made traditionally using vinegar and sugar. Sometimes, additional flavouring is added, such as wine, fruit, or even chocolate. It is served over rigatoni or wide noodles, such as pappardelleand can also be served with salmon or lamb meat.

INGREDIENTS
- 2 tablespoons olive oil
- 2/3 cup balsamic vinegar
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
METHOD
1. Heat 2 tbsp of oil in a large skillet over medium-high flame till it shimmers
2. Sauté onions until they turn golden brown and crisp-tender. This takes 6 to 8 minutes.
3. Stir in vinegar, sugar, and 1/2 tsp salt
4. Cook until sauce is syrupy. This usually takes about 2 minutes.
5. Remove from heat and stir in butter.
Arrabbiata sauce is a pasta sauce meaning “angry sauce” in Italian. It is so named because of its spicy nature.

Arrabbiata sauce with Penne pasta

INGREDIENTS
- 1 tsp Olive Oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 3/8 cup red wine
- 1 tbsp white sugar
- 1 tbsp chopped fresh basil
- 1 tsp crushed red pepper flakes
- 2bsps tomato paste
- 1tbsp lemon juice
- ½ tsp Italian seasoning
- ¼ tsp ground black pepper
- 4 peeled and diced tomatoes
- 2 tbsps chopped fresh parsley
METHOD
1. Heat oil in a large saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, red pepper, basil, lemon juice, tomato paste, Italian seasoning, black pepper and tomatoes. Bring mixture to boil. Simmer uncovered for about 15 minutes.
3. Stir in parsley.
4. Serve with the hot cooked pasta of your choice.
It is a myth to think that Roman cuisine consists of pasta alone. Sure, they eat pasta all the time, but not as a main course. In Italy, pasta is actually more of a starter (primo). It is eaten in very little quantities, followed by the main course (secondo).

BREADS

In Rome, bread varies in quality depending on the flour, which depends on the grain used, the setting of the millstones and the distinction of the sieves. The very best bread is made from wheat flour and the very worst is from bran alone. Traditionally, bread loaves were cylindrical yet somewhat flat, like a coffee cake, but shape is hardly a fixed parameter now.

The types of bread include
1. Libae—small rolls
2. Panis Primus—cheap, coarse grain bread
3. Panis Secondus—Bread one step above Panis Primus
4. Panis Plebeius—Common Bread
5. Panis Castrensis— Army Bread
6. Panis Sordidus—Dark Bread
7. Panis Rusticus— Country Bread
8. Siligineus— White Bread.
Legumes like beans, green peas, chick peas, lentils, etc. were also added to bread.

FRUITS AND VEGETABLES

The common fruits eaten by Ancient Romans are almonds, plums, walnuts, apple, figs, pomegranates, filberts, quinces, grapes, chestnuts, pears. Fruits were generally eaten raw, dried, preserved, and cooked. They were generally dried and preserved for winter. However, this is not the case in modern Rome. Nowadays, all sorts of fruits are eaten all over the world and Rome is no exception. Vegetables were eaten in variety too—artichokes, garlic, beans, lentils, onions, parsnips, peas, pumpkins, radishes, melons, cabbages, cucumbers, lettuce etc.

BEVERAGES

Wine was a major beverage, considered as a symbol of richness and prosperity. It was always watered down. Romans never drank wine straight. It was taken in small quantities with breakfast and in moderately large quantities during the main meal—Cena. Cena was taken between lunch and supper. Supper was generally a light affair, but wine was mostly taken during Cena.

Other beverages included:
1. Calda, which was a mixture of warm water and wine laced with spices. It was typically a winter drink.
2. Mulsum; honeyed wine.
3. Posca; Vinegar diluted with enough water to make it potable. It was a soldier’s or a slave’s drink.
MEAT AND FISH

Roman meats included Beef & Veal, pork, lamb, sausage, snails, sucking pig, hare, goat kid, venison, mutton, boar, mackerel, mullet, crab, eel, flounder, hake, lobster, rays, octopus, oysters, perch, duck, swordfish, flamingo, fig-peckers, dove, partridge, peacock, pigeon, thrushes, crane, goose, ostrich, etc.

The poor Romans could seldom afford meat. Out of the listed, pork was considered a great delicacy. Peacocks were served to impress guests at dinner parties and you were considered a happy guest if you belched loudly. It was a “polite” gesture, stating that you enjoyed your meal.

Well, after having read the scrumptious list of foods the Romans savoured, all one can say is Buon Appetito!
June 15, 2014
Tandoori Chicken

Tandoori chicken is a famous South Asian dish which is made out of roasted chicken by adding spices and yogurt.The name Tandoor chicken is originated from the preparation process itself,as it is prepared in a cylindrical clay oven called Tandoor. Tandoor is heated by using wood or charcoal.By doing so we can heat the meat directly on live fire.By doing so we can remove the excess fat present in it and the meat gets cooked with the fat and juice in it.These Tandoor are generally maintained at high temperatures.

This spicy mouth watering tandoori chicken is originated in Punjab region.The tandoori chicken has became official from the incident that took place once at Moti Mahal, where the first Prime Minister of India Jawaharlal Nehru was served this dish, he inherently enjoyed the dish and made it a regular dish at official banquets.This is generally cooked at very high temperatures on a traditional grill.

Spicy mouth watering Tandoori chicken recipe

Ingredients:

1) Take 3/4 kg of Chicken( leg pieces are more advisable )

For marinade:

1) Take one cup of yogurt or curd of low fat

2) Take chopped onion slices

3) Take half slice of lime

4) Take one clove garlic

5) Take 1/2 inch of ginger and peel off the skin

6) Take two green chilli

7) Take one and half table spoon of garam masala

8) Take salt that is sufficient for taste

9) Take red food color and orange food color

For Baking:

1) Take a cookery tray

2) Take Aluminum foil

3) Take a pastry brush (this is optional)

Ingredients required for making tandoori chicken

Preparation:

For making delicious Chicken tandoori it takes about 30 minutes of cooking process,but before starting the cooking process the chicken that is taken must be marinated for one whole night so that it gives a better taste.The preparation of chicken tandoori can be learned easily by step by step process.

Step 1:

For the first step of preparation we have to take chicken and wash it thoroughly so that the waste matter and dust particles that get stuck to the chicken gets washed away.After washing the chicken let them drain and arrange those pieces on a in a plate.Make sure you do not remove the skin part as it actually protects the flesh when you bake it.Make deep slits on either side of the leg pieces such that the bone gets touched to the knife.This will help the chicken to marinate well.

Making deep slits on either side of chicken legs

Step 2:

Take a deep bowl and squeeze the half slice of lime into it,to this add salt that is sufficient for taste.Mix these well until the salt gets mixed in the lemon juice.Now take a leg piece add lemon juice to it and take some of it in the hand and do massage the chicken piece well.repeat this process to all the chicken pieces.As soon as this process is completed keep it in a refrigerate it for 20 to 30 minutes.Now take a mixie and add curd, garam masala, tomato sauce, ginger, garlic, one table spoon of salt, green chili, sliced onion and grind it until a smooth paste is formed.

Ingredients are well mixed to form a smooth paste

Step 3:

After the paste is ready,now take the chicken pieces from the refrigerator into a bowl and mix them with lime, food color, few drops of water.Make sure each piece gets the mixture eventually.After this process is completed your chicken will look all red.Take the marinade in a large bowl and add each piece individually and massage the paste into the slits and on both sides and leave it in the bowl.After doing so, keep them back in the refrigerator for at least 8 hrs or one whole day.The chicken gets more taste a the marination time increases.

Chicken Pieces must be marinade for at least 8 hours

Step 4:

On the next day after marination of chicken pieces get ready for making tandoori.At first clean up the oven and heat it alone for a very high temperature that is available in one’s oven.Now take a cookery and line it with the aluminum foils that we have taken earlier.As this process is going on take the marinade chicken from the refrigerator and shake it once so that the excess paste that get stuck to it will be removed.Now place it on a cookery sheet and wrap the tail of these chicken pieces with a cookery sheet.

Chicken tandoori preparation process

Step 5:

Now place this pieces in a tray carefully in the middle of the oven.Allow them to get fried in the oven for about 15 minutes.After it gets cooked, slowly remove the tray by using oven mitts.Again add some marinade using a spoon ad please note that you should not touch them directly as it may hurt you.allow it to get cooked for about ten minutes.At this moment all the juice that is present in the chicken gets burnt and gets completely cooked because of the extreme temperature.Then take the tray out.That’s it very spicy and mouth watering chicken tandoori is ready and move it to a serving plate.

Mouth watering chicken tandoori is ready

June 15, 2014
Eat Well All Week

Health is Wealth. In this generation, where we literally swim in our love for fast food, it is pretty difficult to keep our health in check. The bulges keep peeping out. The health scares keep revisiting. But somehow, we still take the back seat. I’ll exercise later. I’ll eat healthy food from tomorrow.

“Tomorrow and tomorrow and tomorrow”

-William Shakespeare, Macbeth (Act 5 Scene v )

Well, tomorrow never comes.

It is quite understandable that, at first, the thought of “change” seems like a lot of work but with time, it will only do YOU good. It’s your choice, basically.

Make one change per day. Eat one healthy meal.

For a better you. For a better tomorrow.

7 DAYS. 7 RECIPES.

Monday Delights:

Paprika Pork

Time- 30 minutes

Serves- 4

Ingredients-1 tbsp olive oil, 2 onions, finely sliced, 400g pork fillets, trimmed of any fat, cut into thick strips, 250g pack mushrooms( sliced), 1½ tbsp smoked paprika, 1 tbsp tomato purée, 200ml chicken stock, 100ml soured cream, egg noodles (tagliatelle or rice, to serve)

Directions- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.Stir in the tomato purée, then pour on the stock and simmer for 5-8 minutes until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles.

Tuesday Bonanza:

Basque Style Salmon Stew

Time- 35 minutes

Serves- 4

Ingredients- 1tbsp olive oil, 3 mixed peppers (deseeded and sliced), 1 large onion (thinly sliced), 400g baby potatoes (unpeeled and halved), 2 tsp smoked paprika, 2 garlic cloves ( sliced), 2 tsp dried thyme, 400g can chopped tomatoes, 4 salmon fillets, 1 tbsp chopped parsley

Directions- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Wednesday Treat:

Super healthy Singapore Noodles

Time- 30 minutes

Serves- 4

Ingredients- 3 nests medium egg noodles, 2 tbsp sunflower oil, 100g tenderstem broccoli (stems sliced at an angle), 1 red peppe (deseeded, quartered then cut into strips), 85g baby corn (quartered lengthways), 2 garlic cloves (shredded), 1 red chilli (deseeded and chopped), thumb-sized piece fresh ginger (peeled and finely chopped), 2 skinless chicken breasts (sliced), 100g shelled raw king prawns, 1 heaped tbsp madras curry paste, 2 tsp soy sauce, 100g beansprouts, 15g pack coriander (chopped),4 spring onions (shredded), lime wedges

Directions- Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

Thursday Delicacy:

Smoky Fishcakes with Oat Crumb

Time- 40 minutes

Serves- 2

Ingredients- 400g potatoes (peeled and cut into large chunks), 175g undyed smoked haddock, 2 spring onions (finely chopped), 4 tbsp tartar sauce, 85g whole oats, 1 egg (beaten), 2 tbsp sunflower oil

Directions- Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.

Friday @PartyFood:

Chicken Pie

Time- 1 hour 15 minutes

Serves- 4

Ingredients- 450ml chicken stock, 100ml white wine, 2 garlic cloves (finely chopped), 3 thyme sprigs, 1 tarragon sprig (plus 1 tbsp chopped tarragon leaves), 225g carrots (cut into batons), 4 skinless chicken breasts, 225g leeks (sliced), 2 tbsp cornflour (mixed with 2 tbsp water), 3 tbsp crème fraîche, 1 heaped tsp Dijon mustard, 1 heaped tbsp chopped flat-leaf or curly parsley, 70g filo pastry, 1 tbsp rapeseed oil

Directions- Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins.

Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper.

Heat oven to 200C/180C fan/gas 6.Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

Saturday Special:

Spicy Vegetable Egg Fried Rice

Time- 30 minutes

Serves- 4

Ingredients- 200g basmati rice, 1-2 red chillies (deseeded and grated or very finely chopped), 3 garlic cloves (crushed), 1 tbsp sunflower oil, 2 large carrots (diced), 200g Chinese cabbage (finely sliced), 2 eggs (lightly beaten), 3 spring onions (sliced), 200g frozen peas, 1 tbsp soy sauce

Directions- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.Heat oil in a wok or large frying pan on a medium – high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

Sunday Feast:

Baked Chicken Masala with Almond Pilaf

Time- 45 minutes

Serves- 4

Ingredients- 250g brown basmati rice, 2 heaped tsp turmeric, 5 tsp medium curry powder, 2 tbsp flaked almonds, 6 tbsp low-fat natural yogurt, 2 large skinless chicken breasts (cut into chunks), 8 medium tomatoes (halved), 2 large red onions (thinly sliced), ½ small bunch coriander (leaves picked)

Directions- Heat oven to 220C. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. Remove from heat and leave covered for 5 mins. Add the almonds, and fluff with a fork.Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter over the coriander and serve with the rice and remaining yogurt.

Image and Recipe Courtesy: bbcgoodfood.com

June 15, 2014
Beauty of the feast!

World consists of human divided by infinitesimal differences by region, religion, nation, race, caste, color, creed and what not. Things like globalization would be impossible to think of if we would not have been able to find the common binding factor among the differences. India here very well stands for its world known diversity which had stood as one against the tests of time. Apart of being multicultural from the very roots of it, Indians tend to employ these differences to propagate brotherhood among them. Sharing of cultural elements like native food, religious practices, festivals and language has only helped us to bind together. Thinking of food, how many of us really look for what’s in the platter is more than just a meal?

Every culture has their own essence and it can very well be witnessed by their local cuisine. As the saying by Adelle davis goes “We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” holds true when we think of food more than mere nutrition provider. Nowadays food has become an art, there are nutritionists and health inspectors their careers based on the quality of food served to masses. People like Tarla Dalal and Sanjeev Kapoor are superheroes of kitchens in India as they redefined the culinary art altogether and who can miss Masterchef series? They all prove that food is a serious deal and as fine and detailed the fine arts are, same is for the food or culinary arts.

Beauty of food is celebrated in every cuisine around the world like Chinese and Indian food are tangy and spicy where Italian cuisine is comparatively less zesty and prefer involving more of herbs. If we come to think of it, whenever we go to a new place and one of the first things that we look for is food available there. It makes a whole lot of impact on how we perceive that place for the rest of the time. I think that most would agree to the fact that we tend to look for our native flavors in the new region, so goes with the food. How much ever we buy pizzas and subs it won’t suffice the appetite of an Indian living overseas finding tikkas and kebabs.

Food does so much more than calming the hunger; it crosses boundaries of region and religion. In India especially during festivals which occur more than Sundays in the whole year, we have a pre-planned menu set for each one. The cooking of all the sweets gives the real pleasure of an occasion for the mothers in the household and children’s by making sure to consume every bit of them. The sharing of sweets signifies sharing part of happiness that had come with the festivals.

For a culture rich country like ours, food holds more meaning and there are regulations and provisions regarding cuisines in any religion, state e.t.c. Like in a Brahmin household usage of onion and garlic is avoided and in Christianity communion involves having bread and wine (or other substitutes) to represent the body and blood of Jesus Christ. When a dietary practice is preserved by religious dogma it is given additional force, and if observed it tends to promote a balanced diet! It may be one of the reasons behind many of our grandma’s and grandpa’s resistance against diseases and allergies.

Food has many nutrients and a person should contain just the right amount for their age in their meals. Leafy vegetables as we all are very familiar of carries infinite benefits like building up one’s resistance to diseases, helping in one’s “weight management program” more like dieting? They are also known to lower the risk of cardiovascular disease and Type 2 diabetes. Like in all seriousness, vegetables no matter how much we despised them as kids do have a hand over pizzas!

Talking about pizzas, who doesn’t like having a large size ordered along with coke on a Friday? The fact that we had become conscious about our fast food intake is because of the general awareness regarding cholesterol related diseases like obesity, hypertension e.t.c.

Fast foods are source of saturated fats also known as “Bad fats” and are often linked with diseases like cardiovascular and coronary heart diseases as well as stroke. Nowadays many healthy choices regarding even the basic in groceries like flour and edible oils are available in the market. Once in a month or few weeks surrendering to the craving for fast foods is okay I guess, but the fact doesn’t change that dieting and refraining from them is the solution for the above problems. Yes! Exercise! Obesity is another much discussed disorder caused by the negligence of the individual’s choice of meals, caution should be taken where something can appeal to the taste buds doesn’t necessarily goes well with the rest of body. Moreover the skipping of meals in order to “diet” is a pointless thought as we can see an obvious difference visible between men who had his meals and who didn’t, the stark lethargy and dreariness is hard to miss. In the other words, skipping meals over a period of time without regarding with a nutritionist would only make you look like a zombie strolling in workplace out of the series “Walking Dead”!

June 13, 2014
Street Food Made Easy Part-1

They say that temptation was the fall of man. Well, the Bible does anyway. It relates how Eve and Adam gave in to temptation when falsely lured by the Serpent and how they bit into the Forbidden Fruit. Despite being forbidden repeatedly, their greed was predominant. And this small act of temptation signified their fall from God’s grace and the Garden of Eden.
One such similar temptation when it comes to matters of the tummy is street food. It is not gastronomically appropriate for you. In fact, it is every dietitian’s worst nightmare come true. You are highly aware of all these solid facts! And yet you simply can’t stay away from these forbidden delights out on the city streets. Street food just has that certain appeal of its own, you say.
Now what comes to your mind immediately when upon hearing the term ‘street food’? Unhealthy? Unhygienic? Inappropriate? Unfit? Unpalatable? Well, there might just be a way to avoid all of the above terms and also savour these tempting snacks at the same time. How you ask? It’s impossible no longer. If you have the recipe to spruce up these cookeries at hand, you no longer have to worry about any outside problem at all. You can be your own cook and your own critic at the same time! And all while enjoying the comforts of your own little kitchen at home as well. Don’t worry even if you are a beginner at cooking. All you have to do is simply follow the recipes and voila! There you go. You have those mouth-watering and irresistible food items right in front of you all just waiting to be devoured. Now then, we ask. How much better could it honestly get?
What’s the wait up for then? Simply make a note of the following recipes. Close your eyes. And just let your taste buds do the talking. Read on to find out more!

(1) Bhelpuri:

Bhelpuri is a savoury Indian snack, and also a variant of chaat. It is typically prepared by mixing together appropriate portions of puffed rice, vegetables and a tangy tamarind sauce along with a few other ingredients on the side. Bhelpuri is thought to have originated in Gujarat. Thereafter, because of its immense popularity among the mass, the recipe has spread to many other parts of India where it has been modified accordingly to suit local food availability. The Kolkata variant of Bhelpuri is called Jhaal Muri (meaning “spicy puffed rice “). A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.

Ingredients:

• Puffed Rice: 2 cups.
• Sev: ½ cup.
• Roasted Masala Chana Dal: ¼ cup.
• Roasted Peanuts: ¼ cup.
• Crisp Puris: 8.
• Onion: 1 medium sized.
• Potatoes: 2 medium sized.
• Green Chillies: 2-3
• Salt: According to taste.
• Green Chutney: ¼ cup.
• Tamarind Chutney: ½ cup.
• Garlic and Red Chilli Chutney: 2 tbsp.
• Lemon Juice: 1 tsp.
• Fresh Coriander Leaves: 10-15.

Preparation:

•Peel the onion and chop finely. Clean the coriander leaves, wash well and then chop finely. Boil the potatoes. Then peel and cut into bite sized pieces. Wash and remove stems. Then finely chop the green chillies.
•Combine the puffed rice, onion, roasted masala chana dal, peanuts, potatoes, green chillies, half of the Sev and toss well in a big mixing bowl. Add four crushed puris and mix further. Add salt according to taste. Add the three chutneys as per your own taste and mix well. Add lemon juice and mix well.
•Garnish with the chopped coriander leaves and the remaining Sev. Serve immediately along with the remaining puris to eat.

Preparation Time: 12-15 minutes.

Serves 4.

(2) Panipuri:

Panipuri (also known as Golgappa, Pani ke Bataashe, Phuchka or Gupchup) is a popular street snack famous all over the countries of India, Pakistan, Bangladesh and Nepal. It basically consists of a round, hollow fried crispy puri which is filled with a mixture of flavored water (“pani”), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one’s mouth in one go. The pleasure lies in being able to swallow it whole and thus, relish the small bite-sized snack as it is meant to be. It is an exceedingly popular street food dish especially in the regions of Mumbai, Kolkata, Delhi and Lucknow in India. The panipuri is said to have originated from the Magadha region of India.

Ingredients:

•Crisp Puffed Puris: 40.
•Date and Tamarind Chutney: 1 ½ cups.

For the filling:

•Boiled Bean Sprouts: 1 cup.
•Boiled Potatoes cut into small pieces: 2 big-sized.
•Black Salt: According to taste.
•Chaat Masala: 1 tsp.

For Pani:

•Fresh Coriander Leaves: 20-25.
•Fresh Mint Leaves: 20-25.
•Green Chilies: 5-6.
•Panipuri Masala: 2 tbsp.
•Dried Mint Powder: 12 tbsp.
•Black Salt: According to taste.
•Salt: According to taste.
•Roasted Cumin Powder: ½ tbsp.
•Lemon Juice: 3 tbsp.
•Boondi: ¼ cup.
•Dry Mango Powder: 2 tsp.

Preparation:

•To make the moong sprout filling, combine all the ingredients in a bowl, toss to mix well and set aside.
•To make the pani, grind the coriander leaves , mint leaves and green chillies to a paste using water as required.
•Transfer the coriander and mint paste into a large bowl, add panipuri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture.
•Stir to mix well and put to chill in the refrigerator. While serving, add boondi to the prepared pani and stir.
•Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed up by a half a tablespoon of sweet date and tamarind chutney each.
•Dip the puri in the prepared pani and serve immediately. Similarly, prepare the remaining puris and serve.

Preparation Time: 16-20 minutes.

Serves 4.

Well then, what are you waiting for? These delicious street food items are exceedingly simple to make. Moreover, you can vouch for the food hygiene yourself. We assure that they will surely leave you craving for more. And more.

So, stop slacking! Get snacking!

June 13, 2014
How Food Affects your mood

It’s a known fact that fast foods are harmful to your health. It has been well documented and has been explained a lot. But you might be surprised to know that eating the wrong food might affect your mood severely. Recent researches have shown that the food you eat adversely affects your mood and it is necessary to eat foods which have certain nutrients which are called “happy nutrients” to lead a healthy and happy life. Turns out our fast-food diet, with all those processed chemicals and hardly any nutrients, throws off our body’s feel-good chemistry. Drew Ramsey, M.D., co-author of “The Happiness Diet”, says that eating the wrong foods can add to our daily stress and make us feel anxious, lethargic, and downright grouchy. What’s worse, a diet that deprives our brains of much-needed “happy” nutrients also makes us fat. When you’re stressed out, you’re more likely to reach for high-calorie junk foods that pack on the pounds, fueling a never-ending unhappiness cycle that goes like this: You eat bad, then you feel bad, so you eat worse, and then you feel even worse.

Happy Food

There is no such thing as food which gives instant happiness but certain foods have the tendency to give a positive vibe which might have a positive effect on our mood. Imagine a pleasant day, a plate with bright green spinach topped with caramel-colored crunchy nuts, dried fruits and a generous serving of chocolate syrup garnished on top. Immediately you feel a sense of happiness. You start feeling light. Food has such positive effects on your brain. Your favorite food can keep you happy. Omega-3 fatty acids, magnesium, tryptophan, folate and other B vitamins, low glycemic foods, and chocolate have all been studied to assess their impact on mood. These foods are part of a healthy diet and when you have a healthy diet you feel about your body and confident that your food is not going to affect your body. This ultimately has a positive impact on your mood.

Chocolates are the most common happy foods. They have a very strong effect but the happiness is short lived. But if you want to feel good most of the time rather than in short bursts, then you need to build up your neurotransmitter levels in your brain. Neurotransmitters are the chemicals that send and receive information around the brain and body. One of the best ways of doing this is to ensure that you have enough folate in your diet. A diet with plenty of dark green leafy vegetables, Brussels sprouts, endives, spinach and silver beet provides plenty of folate. Folate is killed by heat, so it’s important that the vegetables aren’t cooked too much. To improve your overall mood, you need to work on improving your serotonin levels. Anyone affected by seasonal affective disorder, or SAD, will be low on serotonin. Walnuts and Lentils are high serotonin foods. The food which has highest degree of happiness in them is fish, especially salmon. Salmon is packed with vitamins D and B12 as well as omega-3 fatty acids. And it is also good for boosting your serotonin levels, helping to fight off depression and lift your mood. Another common “happy food” is banana. Eating bananas boosts the dopamine levels in your brain, which reduces depression. They are also high in vitamin B6 and magnesium. Foods high in magnesium and B6 help you make GABA, the neurotransmitter that calms people down. People who don’t have enough GABA are anxious and tend to be less happy.

The Foods to Avoid

Most people suffer from hypertension and increased sugar levels because of their depression which is caused by work pressure. But researches show that the food you eat can also negatively impact your life in general your mood in particular. It is important to avoid certain depressing foods. Alcohol is a central nervous system depressant. If you have a history of a mood disorder, proceed with extreme caution. Your central nervous system is responsible for taking in information through the senses, controlling motor function, as well as thinking, understanding, and reasoning. It also controls emotion. Alcohol slows all this down, exacerbating symptoms associated with depression.

According to some experts, even a modest amount of caffeine can contribute to depression and anxiety. Caffeine disrupts sleep, making it more difficult to fall asleep and to stay asleep; those disturbances affect mood. It can cause agitation, tremors, and nervousness. Energy drinks, particularly, are bad news as some of them contain the caffeine equivalent of 14 cans of soda. Anything that is cooked with hydrogenated oils and contains trans-fats could potentially contribute to depression. Also watch out for saturated fats, found in animal products such as high-fat dairy, butter, etc. They can clog arteries and prevent blood flow to the brain.

Think before you Eat!

The next time you sit down to eat, before filling your plate think whether you deserve happiness. If you feel you deserve happiness then avoid those which are likely to depress you. Keep your food habits clean. Keep your stomach happy and it will automatically keep your mind happy and stress free!

June 13, 2014
The Indian Dhabas

In simple terms Dhabas is the title given to roadside restaurants in India. These restaurants are found in highways and other remote regions. The main idea for the opening of these restaurants was to feed travelers and truckers who travel from one region to another to transport goods. In olden days Dhabas were a source of refreshment as they provided a home like ambience combined with tasty food and drinks. It became a spot where social relations were established as most of the consumers were truckers who spoke and discussed about their daily routine and life with each other.The concept of the ‘dhaba’ is not new. Infact, this trend of feeding the travellers enroute has been there for a very long time. It is said, that back in the times, in a village, there was a family who believed in sharing their meals with people around them. They would always prepare extra food and feed this to the passerby’s and the travellers passing through their village. This offered respite to the hungry and tired travellers and many a times, they would offer money as a token of their appreciation. It is from here that the idea spread and grew to the vast scale it is in today.

Open 24 hours a day, Dhabas are small structures usually run by a family or a group of men who work together putting in their knowledge of species and masalas and creating mouthwatering dishes which help the consumers who come there with a hope to kill their hunger. Since the investment put into the working of this center is low, the prices they charge are also reasonable. The best part about a dhaba is that there is no rules and regulation out here. Moreover there is no distinction shown between high class people and low class people. Everybody is welcome to dine here and so it’s not surprising to find people from different sections of the society together in one spot. Unlike other hotels and restaurants, these centers do not spent much on infrastructure and other facilities. There is one structure which is the kitchen where the food is made. The seating arrangement is done outside this structure with the open sky acting as the roof. In regions which are characterized with sunny or rainy conditions most of the time of the year, arrangements are made for sitting both outside and inside the structure. Earlier we had cots where people used to sit and eat and later could have a nap as well however today only some Dhabas follow the same tradition. The newly opened ones have plastic chairs and tables which have substituted the wooden cots.

The concept of Dhabas is not something new and it has over the years only seen improvement and growth. The food is believed to be mainly based on the Punjabi cuisine because the truck drivers mostly belonged to the state of Punjab and secondly Punjabi food is very famous in the northern part of India but over the years there are been a shift in the menu where dishes of different cuisines have joined the list. I had my own dhaba experience when I was young. On the way to agar we had stopped for lunch in a dhaba which was very famous in that area according to our driver. Surprisingly they had no menu cards and all the people working out there knew what was being cooked that day. Tandoori rotis, hot chicken curry with mix vegetables sabzi; I should say I had the best outdoor food ever. The Punjab government is so impressed that it lists Dhabas as an attraction worth a try by the tourists.

The term dhaba originated in the state of Punjab in India. Since Punjab has Pakistan and Kashmir as its neighbors, the traditional Dhabas had the mixture of specialties from all the three regions. A major part of the cooking is done in a tandoor which is an oven made of mud and heated from below. Tandoors are used to cook rotis or Indian breads as well as non vegetarian items like chicken which is spiced nicely and arranged in a skewer and then placed inside the tandoor. According to a recent study done on the dishes ordered by customers in different Dhabas reveals that chicken tikka or lamb korma in the non vegetarian category and rice dishes with panner curry and spinach in the vegetarian category are the most demanded. Even though there are many other vegetarian dishes on the list, but when it comes to non vegetarian we find mostly chicken, fish or lamb. Other meant options such as pork and beef are very rare to find. Since dhaba is not a star restaurant or hotel, cleanliness is something which is hard to find. Although the same cannot be said for all the Dhabas but mostly it’s found that less weightage is put on cleanliness rather than the quantity and the taste of food served. However seeing the crowd and speed in which food is cooked to feed the hungry eaters, it acts as stamp which verifies that cleanliness is something which can be compromised here.

India which is characterized with large scale poverty and unemployment with a major portion of the population lies below the poverty line; Dhabas till today provide both employment to many and remains a source of comfort for the hungry.

Georgie Rajan

June 13, 2014
Eating: All under Control

Do you feel Eating is out of control and you don’t have sovereignty over your appetite? You aren’t alone. There are many out there feeling the same and struggling everyday to overcome over-eating and stick to their diet plans. Over-eating isn’t the reason alone for obesity and other health and body shape related problems, but appetizing over junk food is the culprit of obesity and increasing weight. They seem so attractive that it becomes difficult to resist them, be it, burgers, hot dogs, French fries, ice creams, cheese pizzas and other unlimited processed and frozen foods. Overeating or uncontrollable eating is a form of eating disorder called as Binge Eating. In binge eating, people consume unusually large amounts of food. It can be characterized as feeling that eating is out of control or being secretive about what is eaten and when or eating to the point that you feel uncomfortable. Prolonged binge eating can be harmful and can lead to diabetes, heart related disease, gall bladder disease, bone and joint problems etc. If you have any symptoms like this or have fallen prey to binge eating, there is need to worry, but here are some techniques mentioned through which you can have control on your appetite.

I know for a fact that when you have a plate full of chocolaty cookies in front of you in your direct access, walking away from it sounds good in theory but in practice feels like the hardest thing to do. But Not anymore, as we have these scientifically proven strategies for crunching in moderation.
Recognize your true hunger: Sometimes, we eat out of craving or when we are famished, but most of the time we chew up because we are upset, Bored or attracted by something that looks good and irresistible. Realize and learn that Hunger is what you feel in your stomach when it’s empty, But if the feeling is coming out of head or mouth, then it’s most probably not hunger. A “tofu-test” is recommended which means if a block of tofu feels appetizing, you are likely to be hungry.
Eat that works for you in a good way: Now a days, many healthy foods are available, but this doesn’t mean you have to try and eat each one of them. Yes, its true that food which works and gives nourishment to one person can have the opposite effect on other person due to different body-types. It better if you figure out what nourishes you, suits you and energizes you and gives you pleasure.
Bring a change in your perspective: You see a piece of chocolate cake but you will convince yourself not to have it because it’s not in your diet schedule. However, your inner voice opposes you and pops up, saying “ I can have whatever I want to and here is cake and I love it” and you end up eating two slices when you were supposed to eat just half or one piece. Avoid this and assure yourself that you can have one slice to begin with, enjoying every delicious bite. This way eating the irresistible sweeter foods can be brought under control.
Always follow 25 percent rule: According to Dr. Wansink,” My research has found that if you eat just one quarter of something and then distract yourself for 15 minutes, you feel just as satisfied as when you eat the whole thing.” So if you fancy about chocolate chip cookies , better to break off a piece and put the rest of it back in box and then go to bathroom, check your mail or make a call, do anything that can take off your mind from sugary treat.
Practice positive reinforcement: Very first, create two healthy habits like trade-off a high calorie processed food for a fruit or vegetable delight or don’t use a plate larger than nine and a half inches in diameter for yourself when having food. And then positively, reward yourself for the consistent good behavior and not for the kilograms lost. For every day, you make a positive change, reward yourself with something that isn’t related to food, such a hair spa or anything you like.
Prevent Multi-tasking: When you eat, focus solely on what you’re chewing and relish each bite, you’re less likely to overeat and can control your cravings. Quit eating while driving, watching tv, standing next to refrigerator, or working at your computer, instead sit down at a table and eat with calm mind and chew every bite nicely.
Contemplate the ultimate outcome: Always think beforehand, that you have to bear the consequences if you don’t gauge your eating. When you see a really delicious, irresistible don’t savor it out of attraction and how good it will taste, rather focus how it will make you feel after you eat it. Sometimes, its better to skip the craving in order to avoid the repercussions.

If you try and put just a little extra effort, you can eat as you want and as per your taste, without even disturbing your diet cycle and can claim your control over different appetizers, no matter where you go and how lovely food you get to eat. Just be little mindful and conscious and little bit cautious. After all, its your body which demands to be maintained and yes, you can enjoy your life only when you eat in moderation and consistency is maintained. Simply, don’t be anxious about eating, be careful and love your eating.
Happy Eating. Happy Life.

June 13, 2014
McDonalds – I’m Lovin’ It
McDonald’s

Can you imagine without Happy Meals,Chicken McNuggets?No!!That much popular is McDonald’s lately.It created a sensation in food chain and got popularity and now spread across world.A man named Ray Kroc started from a small burger restaurant restaurant in California city and his journey started until it reached world’s leading fast food chain spreading across 118 countries having more than 35,000 restaurants and serving more than 70 million people a day.

The Story behind McDonald’s:

Ray Kroc

Ray Kroc,in 1954 was a small food salesperson and begun franchising his business which now became an international business.Ray Kroc,started his career from a small burger restaurant in California and he was once giving milkshakes to McDonald brothers,Richard and Maurice and these two began regular customers and best ones as they purchased his machines when his business was dying.Kroc was confused as they were purchasing and he suggested them the brothers to expand their visibility and he gave his services as their agents and the journey of their restaurants started with big yellow arches and spread across the United States.

Even Kroc was not the one behind the development of the chain restaurants,he initiated it and developed the plan and transformed his small hamburger restaurant consisting of burgers,fries,shakes into a vast empire.He was the chairman of McDonald’s until 1984,the year he passed away.Also,he sticked his morals and kept it consistent with cleanliness and also he made it available for the people of low class to afford their meals.

McDonalds’ Logo:

McDonald’s logo is familiar and very famous as the fast food.This logo has become a cultural icon with globalism,capitalism of Americans and it is one of the top brand on the earth.

In 1948,the McDonald’s brothers started fast food known as Speede Service System where they designed a winking character of chef.This served burgers and fries.

McDonald’s

In 1952,Stanley Meston designed their first franchised outlet with golden arches added to both sides of the building forming a letter M.It was officially corporated at 1961 by Ray Kroc.

McDonald’s

In 2003,the most successful logo has been evolved by Heye & Partner with a caption-I’m Lovin’ It introduced to Uk,Australia,US.It has become more popular and also many advertising campaigns were conducted which elevated its popularity.

Attractions of McDonalds:

happy meals

toys of happy meals

McDonalds attracts the customers by gaining their belief.They give many offers regarding which draws the attention of the customers.Happy Meals is the one which has been increasing its popularity now-a-days.The sales of Happy Meals is 10% there.As kids are interested in fast food centers,they brought out a special package known as Happy Meals.To draw a kids attention,we need to connect them emotionally.So,with every Happy Meal,a toy comes with them which is making a great influence on children and they love to buy them so that they can collect toys.

food items of mcdonald’s

McDonalds is also offering such as McCafe for coffees and beverages.It offers some coupons and vouchers.Also,for a time period,it offered free coffee to its customers.These simple techniques makes the customers attract towards McDonalds.It is a smart and largest fast food chain.

Some facts about McDonalds:
- The 100th McDonalds opened in Chicago.
- McDonald’s was the first restaurant of UK which introduced nutritional information throughout the country for the sake of customer’s benefits.
- The world’s first fast food ski in Lindvallen resort of Sweden was opened by McDonald’s.
- McDonald’s is the largest distributor of toys in the world and is favorite restaurant for most of the American Kids including 20% of its sales.
- America alone consumes five and a half million head of cattle(beef) in an year.
- It is said that the McDonald’s daily customer count of 62 million is more than the population of Great Britain.
- It has unique items in every country.
- The golden arches of McDonald’s are recognized by many people more than the cross.
- McDonald’s revenue is the 90th world’s largest economy in the world.
- The Queen of England owns drive-thru to McDonald’s.
- 1 out of 8 Americans are employed by McDonald’s.
- It serves more than 75 burgers per second.
mcdonald’s

Even though,McDonald’s has been one of the popular restaurant in the world.It is famous for their attractive offers,some special attractions like Ronald and proposing new marketing strategies which is the sole development of this franchise..At the time of the recession,it is said that the food is very unhealthy and lacked in nutritions as most of the food is refrigerated for a long time which is leading to obesity which made the sales to decline.After realizing the mistake,now the McDonald’s have been improving towards healthy food. The past McDonald’s which only served fast food such as hamburgers,cheese burgers,chicken,french fries,milk shakes,desserts,BigMacs now also came to healthier foods like salads,fruit mix,wraps,smoothies,seasoned fries and improving their venture.
June 12, 2014
Ghee rice recipe

The main food item in south India is rice,using this rice there are many recipes prepared depending on the locality and taste.One of the most popular rice made recipe is ghee rice which is made by many people instantly in their homes.Because of its easy making,less time taking process and most adorable taste many of the busy people prefer making this at their home.This process is so simple because of the usage of a pressure cooker,it reduces the cooking time and also reduces the complications and mess that no one would like during busy hours.This is one of the best one which is very easy to make and makes a very good lunch box recipe so that people with busy working hours can do it for their children and for them which saves their valuable time.

Famous south Indian ghee rice recipe

Ghee is a classified form of butter that is firstly originated in India and spread to many other countries.It is commonly being used in many countries like Pakistan,Bangladesh,Nepal,Srilanka many other other countries.The name Ghee is originated from Sanskrit and depending on the regional languages its name is followed by their regional slang.It is prepared from the extract of a residue from milk called butter.Ghee is prepared by simmering butter and removing the residue aside.The main quality factor of Ghee depends on quality of butter and the duration of its boiling.

Home made ghee

This Ghee has wide range of applications.It are used widely in India in various dishes which adds a better flavor of taste to the food items.In making sweets they get enriched taste because of this.Many people mix in rice along with pickle to enjoy the taste of food.It has high fat content about 8 mg of cholesterol for one table spoon of Ghee.

Ingredients:

1) One cup of Basmati Rice

2) One cup of finely chopped Onion

3) One small Cinnamon stick (which adds its flavor)

4) Two to Three Cloves (lavangam)

5) One Green Cardamom (Yaalakkaya)

6) Half teaspoon Black Peppercorns (Miriyal podi)

7) One small Bay Leaf (Biryani Aku)

8) Four to Five Cashew Nuts

9) Three to Four Raisins (Endu Draksha)

10) One teaspoon crushed Ginger Garlic

11) One Green Chili Finely chopped

12) One tablespoon Ghee (Clarified butter)

13) Two cups of water

14) salt required amount

Ghee rice Ingredients required

Procedure:

We can find many versions of Ghee rice around different parts of India.Different type of recipes involve different type of making process.In few types the rice is cooked in ghee with spices and some recipes call for seasoning the spices in ghee and adding the steamed rice like the fried rice.If we go for Andhra style of making we need only pepper powder and no other spice is used.This can be cooked by using egg or without egg depending on our requirement.The main taste for this Ghee rice comes from the flavor of pepper and curry leaves fried in ghee.

Step 1:

For the better taste we can go for Basmati rice for effective making of this ghee rice.At the first step we have to wash the rice grains thoroughly for about two to three minutes in mineral water to remove the excess starch and dust particles present in the rice.Now keep the rice in a bowl and pour fresh water up to one third of rice and leave it to soak them for 20 minutes.because of this washing we can also avoid sticking of rice grains while cooking process.After the completion of twenty minutes leave the soaked rice to get drained.

Washing process of Basmati rice

Step 2:

As the first step has completed then keep that drained rice aside, now pressure cooker on the stove and take two spoons of ghee in it.On the stove and heat this ghee until it melts and then add cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf.all these are stirred in that pressure cooker until their color changes to brown or gold color.Now take the chopped onion and they are stirred along with the ingredients until their color changes.

Preparing Ghee rice and deep fry chopped onions

Step 3:

To this onion, cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf mixture that we have prepared add a cup of cashew nuts, raisins, crushed ginger garlic and chopped green chilies and mix them thoroughly by keeping the flame low for about one minute.Now at this stage add drained rice to the pressure cooker.Now add salt to taste and 2 cups of water.Mix them properly and close the lid.The cooking process must be done for at least two whistles.

adding drained rice to it

Step 4:

After the whistles are out you have to turn off the flame and leave the pressure cooker aside without taking the lid out and leave it undisturbed so that the pressure in it come down naturally.for this process to go on it takes at least 5 to 8 minutes.Now you can open the lid and stir it carefully once to get mixed the cashew nuts and other ingredients.That’s it tasty and spicy ghee rice is ready to eat.Now take it to ta serving plate and we can add decorations to it by using carrot or tomato.

Ghee rice in a serving plate

June 11, 2014