Tag: good food

While Dieting,You Eat!!

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

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

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

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

Idli Sambhar:

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

DHOKLA:

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

SPROUTS AND RAITA:

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

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

OATS AND DALIYA:

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

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

January 8, 2015
My experiments with food (And truth too!)
India truly is one big piece of land. And on this big piece of land you encounter an eclectic mix of geographies and topologies. And on these array of different land designs, you come and meet very different people. People who practice different religions, wear very dissimilar clothes and practice varied traditions. And in all these differences lies one major difference, the different of cuisine. Just like we have over 700 gods and deities, I guess we must also have a similar number of different cuisines. But in all those differences they have one similarity. The trait of experimentation.

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

The Chola Kulcha burger:

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

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

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

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

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

The Samsiya:

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

The Chola Pani puri:

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

The vodka Paani puri:

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

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

I love cooking for my friends. I bake cakes, make chocolates, and cook some delicious schezwan panner or even the Chicken & Veggie Wrap that I learnt from my sister-in-law a couple of months back. Whatever suits my fancy, really. My school friends used to adore my Vegetable Cutlet Sandwich and Garlic Paneer Noodles. Recently, I made fish biriyani for my to-be-graduate college mates. It was Ma’s recipe and as usual, it was a hit. Quite the little cook, ain’t I? Jokes apart, cooking for my friends make me happy. Watching them enjoy every bit of my dish and ask for a second (or even a third) helping – simply melts my heart.

Vegetable Cutlet Sandwich

Serves: 4

Ingredients: 8 slices multigrain bread

For the cutlet- 1 and a ½ cup mixed veggies (which includes carrots, French beans, cauliflower, celery), ½ cup mashed potato, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp chilli powder, 2 tsp lime juice, a pinch of turmeric, 2 green chillis (finely chopped), 1 tsp oil, salt (to taste)

Method: Lightly steam vegetables, until cooked but slightly crunchy. Mix into mashed potatoes. Add all the masalas and salt. Cook this mixture on a slow fire for about 5 minutes, until masalas are cooked and the water evaporates completely, to form a dough-like consistency. Shape the mixture into four cutlets. Heat oil in a non-stick pan. Fry the cutlets till golden brown on both sides. Place each cutlet between 2 slices of bread, into a sandwich. Serve with mint chutney.

Chicken & Veggie Wrap

Serves: 4

Ingredients: 8 rotis – for the wraps

For the filling- 4 pieces boiled or roasted chicken (each 3 inch x 3 inch in size), 3-4 stalks celery (chopped), 2 small onions or green onions (chopped), ¼ cup coriander (chopped), 4-5 olives (chopped), ½ tsp pepper, 1 tsp prepared mustard dressing

Method: Combine all the filling ingredients to make a spicy chicken mixture. Lay out the 8 rotis and place the chicken fillings on the rotis, dividing equally. Roll up each roti, folding in the top and bottom edges to seal in the filling. Wrap in tin foil. (Chicken can be substituted with roast turkey or water-packed tuna)

Garlic Paneer Noodles

Serves: 4

Ingredients: 2 cups boiled cooked noodles, 2 stalks celery (diagonally sliced), 1 white onion (sliced), 4 cloves garlic (minced), 1 tsp hot chilli sauce, 1 tsp light soya sauce, 1 tsp white vinegar, 16 cubes low-fat paneer cubes ( of 1 inch x 1 inch size), 1 tsp sesame oil

Method: heat oil to high heat in wok or deep skillet. Add onion, celery, garlic and cook, stirring often, for 3 to 5 minutes. Add paneer, soy sauce, hot sauce and vinegar. Immerse the noodles in boiling salted water for 1 minute, or until tender. Drain noodles and toss into the wok, mix well. Serve hot.

Aparna is my best friend and she simply cannot live without dosas. Like seriously. A true Dosa-o-holic. Her birthday is next week and I have a brilliant idea. Why not cook her something marvelous instead of buying an impersonal gift? What do you think?

Anyway, I have been bugging Ma to teach me her special Moong Dal Dosa which she makes for parties. And luckily, she did. A few more practice sessions and I’ll surely master it. Till then, you can try your hand at it too…

Moong Dal Dosa

Serves: 4

Ingredients: 2 cups green moong dal (soaked), 1 large onion (chopped fine), 2 finely grated carrots, 2 inch piece ginger (grated), 4-6 green chillis, 1 large bunch green coriander leaves (chopped), 2 tsp cumin seeds, 2 tsp oil, salt to taste

Method: Soak moong dal overnight. Grind together with ginger, chillies, coriander leaves and salt. Add finely chopped onion, carrot and jeera to the dosa batter. Heat a few drops of oil in a non-stick pan. Pour out batter, to make a medium-thick dosa. When one side is golden brown, flip over to brown other side. Serve hot with tomato chutney or garlic chutney.

My friend Utsab first had squid while he was in Goa on a college trip. The squid turned out to be “very rubbery”, to quote him. I have seen squid being cooked in MasterChef innumerable times. Much to my delight, the contestants even used squid ink to add a sense of theatrical element to their food. This was highly appreciated by the judges. Inspired, I browsed through about three dozen recipes till I came across the ‘Squid and Apple Salad. Giving it my own personal twist, I tried my best to change Utsab “very rubbery squid” nightmare into a delicious one.

Squid and Apple Salad

Serves: 6

Ingredients: 900g squid (including tentacles, pouches and wings), 1 tsp olive oil, 5 cups chopped mixed lettuce greens, 1 medium green apple (thinly sliced), 2 tbsp lemon juice, ¼ cup dried cranberries, ¼ cup chopped walnuts, ¼ cup pumpkin seeds, pepper (to taste), salt (to taste)

For the raspberry vinaigrette- 1/3 cup olive oil or salad oil, 1/3 cup raspberry preserve, ¼ cup wine vinegar or raspberry vinegar, 1 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp dried herbs, salt (to taste), pepper (to taste)

Method: Wash and soak lettuce leaves in ice-cold water. Rinse and completely dry the leaves in a strainer or pass through a salad spinner. Transfer to a serving bowl. Rub apple slices with lemon juice and place in a bowl over lettuce leaves. Cover with cling wrap and keep cold. In a small bowl, mix together cranberries, walnuts and pumpkin seeds. Set aside.

For squid- Clean the squid properly. Cut the tentacles, pouches and wings in 1 cm thick rings. Add one tsp olive oil in a frying pan. Add the squid rings. Add salt and pepper. Stir fry over a high heat until the squid has slightly browned (for about 1 minute).

For vinaigrette- Mix all the ingredients for the vinaigrette in a screw-top jar and shake thoroughly to mix well.

To serve- Just before serving, sprinkle nuts over the salad, add the fried squid, pour vinaigrette all over and toss salad with salad tongs starting from below and going upwards. Serve immediately.

Eat. Share. Eat some more. Enjoy.

December 16, 2014
Food Delights!

“There is no love sincerer than the love of food.”

– George Bernard Shaw

My sister-in-law loves food and everything to do with food. Recently, she took up the massive challenge of maintaining a food blog. Soon, she was deeply engrossed in it and then, gradually all her experiments with food started to bloom– “How about I mash this up and then add a bit of that? I have a gut feeling that it will work”. Well, most of them did. Being The Taster, my job was easy-peasy and I genuinely loved all her food.

From healthy snacks such as South-western Salad with Avocado Dressing to the not-so healthy ones (but super tasty!), like the Gujrati Kadhi; from the nice and sweet Melon Refresher to the spicy Cream of Chilli Soup– all were simply lip smacking. My favourite is her desi Mixed Vegetable Curry. It is an absolute hit among my friends as well. Hence, I thought I would be a little generous and share her super easy, super simple and super awesome recipes with my readers. So, here goes –

Cream of Chilli Soup

Time taken: 15 minutes

Serves: 4

Ingredients : 2 large corn tortillas (cut into 1/4inch wide strips, 3 tbsp butter, 1 cup chopped onions, 1 clove garlic, ½ tsp dried oregano, 1 bay leaf, 2 cups of White Vegetable Stock, 1 medium potato (peeled and cubed), pepper (to taste), salt (to taste), 3-4 jalapeno chillies (chopped), ¼ cup fresh cream, 1 cup mozzarella cheese (grated)

Method: Crispthe tortillas in the oven. In a pan, melt butter; add onions, garlic, oregano and bay leaf. Cook until onions are soft. Stir in the stock, potato, salt and paper. Bring to a boil. Simmer till potatoes are tender. Remove from heat and set aside to cool. Discard the bay leaf and process the soup in a blender till smooth. Pass through a sieve and return to heat. Add the chillies and simmer for 10 minutes. Adjust the seasoning and stir in the cream. Set aside until ready to serve. Reheat gently just before serving. Add the cheese and spoon thesoup into individual bowls. Sprinkle tortilla chips and serve immediately.

South-western Salad with Avocado Dressing

Time taken: 15 minutes

Serves: 4-6

Ingredients:

For salad- 2 cups of shredded lettuce or salad greens, 1 cup chopped tomatoes, ½ cup chopped white onions, ¼ cup sliced jalapeno chillis, ½ cup chopped red, yellow or green capsicum, ¼ cup grated cheese

For dressing- 1 cup medium ripe avocado (peeled, seeded and chopped), 3-4 tbsp lemon juice, 2 cloves garlic (crushed), 1 tbsp mustard paste, 2 tbsp finely chopped coriander, 2 tbsp balsamic vinegar, 2 tbsp finely chopped jalapeno chillies, ½ cup olive oil, salt (to taste), pepper (to taste), cumin powder (to taste)

To garnish- 2-3 slices of avocado and a sprig of coriander

Method:

For salad- Place the prepared vegetables in a large bowl, cover with cling film and chill thoroughly.

For dressing- Mash the avocado and drizzle lemon juice over it. Add garlic, mustard, coriander, vinegar and jalapeno chillies and mix well. Add oil in a thin stream beating continuously. Add ½ – ¾ cup ice cold water to get the right consistency. Ensure that the dressing does not get too runny. Cover and chill until ready to use. Pour the dressing in a serving bowl and pile the salad on top. With a salad fork and spoon, toss the salad gently to mix. Season with salt, pepper and cumin powder. Garnish with avocado and coriander. Serve immediately.

Melon Refresher

Time taken: 5 minutes

Serves: 2

Ingredients: 250 ml natural yogurt,100g galia melon (cut into chunks), 100g cantaloupe melon (cut into chunks), 100g watermelon (cut into chunks), 6 ice cubes, wedges of melons( to decorate)

Method : Pour the yogurt into a food processor or blender. Add the galia melon chunks and process until smooth. Add the cantaloupe melons and watermelon chunks along with the ice cubes and process until smooth. Pour the mixture into glasses and decorate with wedges of melon. Serve at once.

Modified Gujrati Kadhi

Time taken: 25 minutes

Serves: 4

Ingredients: 2 tbsp yellow moong dal flour, 1 and a ½ cup sour low-fat curd, 2 and a ½ cup water, 1 inch ginger (finely chopped), 2 to 3 curry leaf stalks, ¼ cup coriander leaves, 2 green chillies (slit), salt (to taste)

For tempering- 1 inch cinnamon, 5 cloves, ½ tsp mustard seeds, ½ tsp fenugreek seeds, ½ tsp cumin seeds, ½ tsp asafoetida powder

Method: Combine the curds and moong dal powder, and then whip to a creamy consistency. Add the water gradually, making sure that there are no lumps. Then add the finely chopped ginger and salt to taste. Put this mixture to boil over a low flame. Stir to avoid lumps. Slit the green chillies and chop the coriander, and keep them aside. Dry roast the mustard seeds, cumin seeds, cinnamon, cloves, fenugreek seeds and curry leaves. Add slit green chillies and asafoetida. If it burns, you can add a few drops of water. Once the dry tadka is well roasted, drop it into the boiling kadhi. Top the kadhi with freshly chopped green coriander, and serve hot with your recommended rice serving.

Mixed Vegetable Curry

Time taken: 30 minutes

Serves: 4

Ingredients: ½ cup carrots (cut lengthwise), ½ cup beans (cut lengthwise), ½ cup eggplant (cut into 1 inch pieces), ½ cup onions (sliced lengthwise), ½ cup tomatoes (sliced lengthwise), 1 tsp ajwain seeds, ½ tsp garam masala, ½ tsp turmeric powder, ¼ tsp chilli powder, 1 tsp oil, salt (to taste)

Method: Heat oil to high heat in a frying pan (or non- stick pan). Add ajwain seeds and onions. Sauté until onions are transparent. Add the carrots and beans. Sauté for 5 minutes. Then add the eggplant and sauté until all the vegetables are cooked tender. Add turmeric powder, tomatoes, Garam Masala, chilli powder and salt. Sauté for a few minutes until the tomatoes are tender, but not completely pulpy. Leaving the tomatoes half- cooked adds to the fresh flavor. Serve hot.

December 13, 2014
Healthy Bites!!

Fat makes you fat. It is as simple as that. So if you want to be fit, exercise regularly and maintain a balanced healthy diet.

It’s true that maintaining a diet is tough and requires a lot of determination, but if you put your heart to it, you will manage. You will succeed. Fight your unhealthy cravings. Even if you slip, don’t give up the diet all together. A slip here and there is Okay (but this does not mean you will make a habit of it). Exercising regularly is a must!

Do not stress about being fat. Stressing about anything is never a good thing. In order to help yourself to stick to the diet, try and make your meals attractive and appetizing. Make smart food choices. If you can put down the ‘ghee ka ladoo’ and munch on a juicy fruit instead, congratulate yourself. It is the baby steps that count.

Jump-start your day with a healthy breakfast. Never skip your breakfast. Remember, breakfast is the most important meal of the day. Do not starve yourself. Fill in the gaps with bite-size healthy snacks. Eat at frequent intervals but keep your portion in mind. Hydrate yourself throughout the day- drink 8 glasses of water. Have a light lunch. End your day with a low calorie yet filling dinner – so that your tummy doesn’t start rumbling in the dead of night.

*Healthy Breakfast*

Dalia Upma with Vegetables

Time taken: 16 minutes

Serves: 4

Ingredients: 3 cups broken wheat dalia, 1 medium onion (chopped), 2 carrots (diced), 1 small capsicum (diced), ½ cup corn kernels, ½ inch piece grated ginger, 3 slit green chillis, a pinch of asafoetida,a pinch of turmeric powder, ½ tsp mustard seeds, a handful of curry leaves, 2 tsp oil, 2 cups water, chopped coriander (for garnish), 2 tbsp lime juice, salt (to taste)

Method: Roast dalia in a pan on low flame until light brown in colour. Remove from pan and keep aside. Heat the oil in a pan. Add mustard seeds, asafetida and curry leaves. When mustard seeds splutter, add grated ginger and slit green chillis. Add chopped onion. Stir. Then add other diced vegetables. Stir for about 5 minutes and add dalia. Season with salt and turmeric. Add 2 cups water and put in pressure cooker till dalia is soft and crumbly. Blend in the lime juice and top with chopped coriander leaves. Serve hot.

*Healthy Lunch*

Tomato Fish

Time taken: 30 minutes

Serves: 4

Ingredients:

For the main prep- 4 medium-sized pieces fish fillet (any firm fish fillet), 2 onions (finely chopped), 1 green capsicum (cut into julienne strips), 2 green chillis (slit vertically), 2 inch piece of ginger (cut into julienne strips), handful of mint leaves (chopped), salt (to taste)

For the sauce- 1 onion (chopped fine), 4 tomatoes (chopped fine), 4 cloves garlic (crushed), 1 tsp chilli powder, 1 tbsp arrowroot powder, ½ cup water, 2 tbsp wine vinegar, a pinch of salt, 1 tsp oil, salt (to taste)

Method:

For the sauce- To make the sauce, simmer the tomatoes, onion, garlic, salt and chilli powder together for 20 minutes. Sieve the sauce and discard the tomato skins, then return the sauce to a clean pan. Heat the pan again, stir the sauce. Mix the arrowroot powder and water to a smooth paste. Add it to the tomato sauce, along with the wine vinegar and sugar, stirring continuously till the sauce thickens.

For the fish- Heat the oil and fry the chopped onions until soft. Remove onions from the pan and set aside. Add the fish and salt to the same oil and brown the fish gently on both sides. Add the previously fried onions to the pan along with the slit green chillies, ginger and capsicum. Pour the tomato sauce over the fish pieces. Cook the fish for about 5 minutes then take the pan off the fire. Garnish with mint leaves. Serve hot with jeera rice.

*Healthy Snack*

Chicken Shake ‘N’ Bake

Time taken: 1 hour 10 minutes (including preparation time)

Serves: 4

Ingredients: 2 medium sized chicken breasts (boneless and skinless), 1 tsp soya sauce, 1 tsp prepared mustard, 2 tsp teriyaki sauce, 2 tsp Worcestershire sauce, salt (to taste)

Method: Cut the two chicken breasts into four pieces and pound each one to an even flatness. Place the chicken pieces into a large zip lock pouch. Add all the sauces into the pouch and seal it up properly. Shake the bag, allowing all the sauces to blend together. Keep the pouch in the fridge for half an hour. Heat your oven to 350 degree Celsius. Get the bag out of the fridge and once again, shake it vigorously. Then place the chicken pieces in a foil tray and bake for about ½ an hour, or until the chicken is thoroughly cooked. You can flip the pieces over once, for even browning. Your Chicken Shake ‘N’ Bake is ready.

*Healthy Dinner*

Grilled Sandwich

Time taken: 15 minutes

Serves: 4

Ingredients: 4 large slices whole wheat bread, 1 medium onion (chopped fine), 2 medium tomatoes (chopped fine), 1 capsicum (chopped fine), ½ tsp jeera-dhania Masala, ¼ tsp ground pepper, 16 pieces low-fat paneer cubes (1 inch x 1 inch, crumbled), 1 tsp oil, 1 tsp butter, salt (to taste)

Method: Heat 1 tsp oil in a non- stick pan. Add onion and tomato. Cook them to a pulpy consistency. Add the powder masala and salt. Blend well. Then add the crumbled paneer. Stir. Adjust seasoning to taste. Lightly butter the bread slices and place them buttered side down on a plate. Then, heap the paneer mixture evenly on 2 of the open slices (buttered side remains down). Use the remaining 2 slices to cover the lower slices, like a sandwich, making sure the buttered side is on the outer side facing up. This sandwich can be toasted in a sandwich toaster, or simply put onto a hot pan to brown. On a pan, toast the slices to a crisp golden brown on one side, then flip over, to brown on other side. If you are using a pan, you may need to seal the inner edges by lining the inner side with a few drops of water before it goes onto the pan. In a sandwich toaster, remove from toaster when golden brown. Cut each sandwich into two triangles.

Stay Fit. Stay Healthy.

December 13, 2014
Fish Mania !!!

Two years ago I got married to my lovable Bong boyfriend and the very next day, I was introduced to this favourite cuisine of every bong family – “Mach Bhaat “.Its a tradition in the families to love Fish . I was a little scared as I just couldn’t tolerate the smell of it, few might relate to my situation .Bengali’s are just crazy about fish and I was just the opposite. They can write their own food bible about their favourite food “Mach “.If you ever had interacted with a Bengali, within a few minutes of your conversation you will know the love they have for Fish.I have seen crazy Bong friends of mine in alien cities travelling to every nick and corner of the city… Guess what? Just to have mach bhaat. Gosh! I can write loads of stories about their fish mania, For instance, its a tradition in Bengali families to judge a would be son-in laws character by letting him buy a fish and the quality of the

fish he buys determines his character (Its true. I am dead serious). The only thing which can deviate a Bengali’s mind from fish is football (May be politics sometimes).Its not easy for a bengali to live without mach a single day and for some even one single meal. When I started cooking after marriage I had this huge challenge in front of me of not having fish and still cooking it.But I took up this challenge and
have made so many recipes thanks to my mother-in-law and sometimes you tube too. You wont believe I started liking fish and now, eat it for every single meal. This is how crazy you can be when you marry a Fish Maniac. Its lovely to pen down my initial cooking days – horror stories which eventually turned out to be fairy tales and bring a smile on my face every time I recollect those memories. Today I am
going to share a two of my favourite fish recipes which I cooked for my first anniversary party and they turned out to be a big hit. I hope it rocks your parties as well.

Fish Biryani !!!

Yes! I am discussing biryani with a twist . This dish is delight to have and very simple recipe to try at home. For a fish maniac its heaven on a platter.

Ingredients : 400 g Basmati Rice washed and soaked for 30 minutes., 400g Bhetki fillet or Talapia Fillet (Both easily available in markets), 2 cups finely sliced Onions (Preferably red Onions),1 cup finely chopped onions ,1 cup chopped tomatoes, 1 tablesopon Ginger and garlic paste ,1 1/2 cup Whipped Yoghurt, 1/2 cup Coriander and mint finely chopped, 8 to 10 Small green chillies slit from one side, 2 tablespoon Lemon Juice ,2 to 3 black cardamom, 2 to 3 cinnamon sticks, cloves, black peppercorns, 1 /12 teaspoon cumin powder, 1 1/2 teaspoon coriander powder, 1 1/2 teaspoon kashmiri red chilly powder , 1 1/2 teaspoon turmeric powder, Salt to taste, 1 teaspoon of rose water, Oil as required.

Servings : 4

Method :

Marination of fish :
Mix Lemon juice , ginger and garlic paste with all the powdered dry spices ( cumin , coriander , kashmiri red chilly , turmeric, Salt) . Apply apply the mixture to the fish fillets and keep it aside for 30 minutes so that spices get properly soaked into the fish for a even taste.

For Biryani Preparation:
Cook the basmati rice previously soaked in water until its half cooked. Once the Rice is done spread the rice in a flat tray so that it doesn’t get overcooked in its own heat.
Take a small deep pan add oil for deep frying and fry sliced onions till they are golden brown and keep it aside plating on paper napkins to strain extra oil.

For biryani handi preparation take a deep pan with a lid. Heat it on medium flame . Add oil in a generous amount, heat it for for 30 secs and then add whole spice ( black cardamom , cloves , cinnamon, black peppercorns). Stir it for 30 sec so that oil gets the spicy flavour and add chopped onions . Sauté it for 3 to 4 minutes, add – salt, turmeric powder, chopped tomatoes and sauté it for another 3 to 4 minutes until tomatoes separate oil. Now add whipped yoghurt and marinated fish. Stir it gently so that it doesn’t breaks fish fillets. Close the lid for 8 to 10 minutes and turn the gas on slow flame. Now to have layered biryani take out half of the cooked fish in a bowl . Spread the remaining
fish in the pan and add half of the rice quantity, layering it with half of the deep fried onion slices and half of the chopped coriander and mint leaves ,flavouring it with few drops of rose water. Repeat the same layering with the remaining ingredients and keep the deep pan on top of a flat tava ( Flat )pan on a medium flame for 5 more minutes. This process creates dum in the biryani giving a nice aroma to the dish.
Once done Plate the dish in desirable bowl or platter and serve it with love.I am sure you will please a fish maniac.

Doi Mach :

Another dish which is a delight to have, a traditional bengali recipe and currently my favorite “Doi Mach”. Fish cooked in yoghurt marination .

Ingredients : 8 pieces of Rui Fish , 2 medium sized onions , 2 to 3 chillies made into fine paste, 1 tablespoon garlic paste, 1 & 1/2 cup of whipped yoghurt, 1 cup Tomato purée,1 teaspoon cumin seeds, 1 bay leaf, few green cardamom, little cinnamon stick ,cloves, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 & 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilly powder, 3 to 4 green chillies slit from one side, oil to cook, salt and sugar to taste , coriander leaves chopped for garnishing.

Servings : 4

Method : Marinate fish with salt , sugar, 1/2 teaspoon turmeric powder and half of ginger and garlic paste and keep it aside for 30 minutes. Heat a pan , add oil and heat it for 30 seconds . Add bay leaf , whole spices and cumin seeds along with onion and chilly paste. sauté it for a minute and then add rest of the ginger garlic paste. Sauté the entire mixture for 2 to 3 minutes until onions turn transparent. Add tomatoes , salt, and dry powdered spices and stir it for another 3 to 4 minutes until it separates oil. Add the marinated fish and stir it gently mixing every ingredients well. Cover the pan with a lid and slow the flame and cook it like this for another 10 minutes. Open the lid if the fish is tender enough to eat , Switch of the flame plate the dish into a platter and garnish it with coriander leaves . Serve Hot with loads of love.

Happy Eating !!!

December 3, 2014
A tryst with Sicilia’s soul -PASTA!!

Did you know that over 600 pasta shapes are produced around the world?

Or that 2.75 million tons of pasta is made in Italy every year?

Or that to cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools (one billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – enough to circle the earth’s equator nearly nine times).

Fascinated?

Pasta is a simple dish and it is available in such diverse varieties merely because it is a versatile food item.

“Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday”

-Marcus Samuelsson

So why not cook some?

Here are 5 Speedy Pasta dishes for the home-cook:

Numero Uno –

Pasta Carbonara

Time: 30 minutes

Serves: 4

Ingredients: 1 packet spaghetti, 100 g bacon (cut in strips), 3 eggs, 1 egg yolk, 100 g Pecorino Romano or Parmesan (grated), 1 Tbsp olive oil, black pepper (coarsely crushed), Salt

Directions: In a big pan, heat the oil and fry the bacon till crisp. Set the fried bacon aside. In a mixing bowl, beat the whole eggs and the yolk. Stir in the grated cheese. Set aside the mixture. Boil the spaghetti in salty water. Drain the pasta. Reserve the cooking water. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat. Add salt and the pasta water. Remove from the heat. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan (optional).

Numero Dos-

Pasta with Mushroom Sauce

Time: 25 minutes

Serves: 2

Ingredients: 50 gm shitake mushroom, 100 gm fresh mushroom (sliced), 1 tbsp chopped onion, 1 clove garlic, 1 tbsp fresh thyme or fresh parsley (chopped), 30 ml white wine, 100 gm whole wheat pasta-penne or linguine, salt, pepper

Directions: Put the pasta in boiling salted water. While the pasta is boiling, you should prepare the sauce. In a saucepan, sauté onion and garlic in olive oil. Add mushroom and wine into it. Once the wine has evaporated, add some of the water in which shitake mushroom was soaked. Add salt, herbs and cook for 5-6 minutes. Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve hot.

Numero Tres-

Pasta Con Pomodoro E Basilico

Time: 30 minutes

Serves: 4

Ingredients: 1 packet Penne, Parmesan cheese, 1 kg large red ripe tomatoes, 40 ml extra virgin olive oil, 3 cloves garlic (peeled and minced), A handful of fresh basil, a pinch of red chilly flakes, salt

Directions: Cut the tomatoes in half crosswise and remove most of the seeds. Then quarter the tomatoes. Heat the oil in a large skillet, and add garlic and chilly flakes. As soon as the garlic gives off its aroma, add the tomatoes. Cook over high heat until the tomato begins to thicken. Use a wooden spoon to stir and help break the tomato pulp. Add the basil and some salt. When the sauce is cooked, remove it from the heat and run it through a food processor for a minute. Cook the pasta in abundant boiling water and drain. Place in a serving bowl with the sauce. Drizzle a little olive oil over the pasta and mix well with the sauce. Serve with grated Parmesan cheese.

Numero Cuatro-

Spinach and Ricotta Ravioli

Time: 40 minutes

Serves: 2

Ingredients:

For the Dough – 2 1/2 cup flour, 2 eggs, 1 tsp olive oil, salt
For the Filling – 1 cup spinach (blanched), 1 cup ricotta cheese, 3 tbsp parmesan cheese.

Directions: Grind all the ingredients for the filling and keep aside. To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil. Add some water and knead it to make the dough. With a rolling pin, roll out the dough into thin sheets. Take the spinach mixture and make small portions of it. Place this mixture on the dough sheet, cover and press the sheet around the filling. Cut it in desired shapes and boil them till done. Serve hot.

Numero Sinco-

Four Cheese Pasta

Time: 40 min

Serves: 2

Ingredients: 1 cup macaroni (pasta), 15 gm parmesan cheese, 20 gm cheddar cheese,15 gm brie cheese, 20 gm swiss emmental cheese, 12 cherry tomatoes, 1/2 cup milk, 1 sprig rosemary, 1 sprig thyme, 1 spring onion, 2 cloves garlic, 10 gm chopped onions, 10 gm chopped leeks, 10 gm chopped celery, 1 bay leaf, 60 gm butter, 30 gm flour, 1 pinch white pepper, 1/2 tsp nutmeg grated, pinch of chilli flakes

Directions: Boil the macaroni in salted water. Strain and put in a bowl with olive oil. Melt the butter with flour in a saucepan along with olive oil. Boil milk with rosemary, thyme, bay leaf and spring onions. Strain the milk in with the flour and butter, whisking slowly. Season with salt and pepper. Grate parmesan, add cheddar, some chunks of brie and emmental. Put in the sauce and mix it in. In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt. Saute well and deglaze with a touch of white wine. Mix the macaroni with the sauce. Serve hot.

November 21, 2014
Let’s have some RAINBOW!!

Who doesn’t love a rainbow? That magical moment when Tlaloc is being generous and yet the sun is peeking from behind the clouds, hop scotching and letting fall its warmth here and there – that exact moment, a jolly young rainbow is born.

Rainbows had always fascinated me as a kid. It had that fairytale aura that I looked for in anything and everything then.

That fascination – well, I incorporated it in my culinary creations and the outcome was more than satisfactory. The food looked fun, my little cousins loved them and to top it all, they were delicious!!

My first recipe is a rainbow cake –

Rainbow Cake

Time: 1 hour

Serves: 18 slices

Ingredients:

[ 125g butter (softened, plus a little extra for greasing), 225g plain flour, 150g golden caster sugar, 3 fresh eggs, 1 tsp baking powder, pinch of salt, 1 tsp vanilla extract, edible food colouring (red, orange, yellow, green, blue and purple)

For the icing- 1 tsp vanilla extract, 3 x 250g tubs cream cheese, 350g icing sugar ]* 3 for 6 sponges

Directions: Heat the oven to 180C. Grease the pan and line the base with baking paper. Tip all the sponge ingredients (apart from the food colouring) into a mixing bowl, and then beat until smooth.

Weigh the mixture into another bowl, and then weigh exactly half the mixture back into the mixing bowl. Pick 2 colours and stir a little into each mix. Scrape the different batters into the tins, trying to spread and smooth as much as possible. Bake on the same oven shelf for 12 minutes until a skewer poked into the middle comes out clean.

Repeat the same process to make all the coloured layers. Leave them all to cool.

To make the icing, beat the vanilla and cream cheese until smooth. Sift in the icing sugar and gently fold in with a spatula.

Smear a little icing on your plate to stick the first sponge. Start with the red, and then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. And voila! Your RAINBOW CAKE is ready!!

The Rainbow Cake is a massive hit in my family and I bake it every time my little sister comes to Kolkata for a quick visit. To quote her, “It is yummilicious!”. Kids are going to love it so bake away! Moreover, who said, us, adults can’t have a bit of our colourful fun? Gorge on folks!

The second rainbow-y recipe which I absolutely love to bake is –

Rainbow Cookies

Time: 1 hour

Serves: 48 pieces

Ingredients: 8 ounces almond paste, 1 cup butter (softened), 1 cup white sugar, 4 eggs (egg white and yolk separated), 2 cups all-purpose flour, 6 drops red food coloring, 6 drops green food coloring, 1/4 cup seedless red raspberry jam, 1/4 cup apricot jam, 1 cup semisweet chocolate chips (melted)

Directions: Preheat oven to 175 degrees C.In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. Stir in flour to form dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and cool completely.Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a cutting board on top of wrapped layers to compress. Chill in the refrigerator overnight.In the morning remove plastic wrap. Top with melted chocolate chips, and refrigerate for 1 hour. Slice into small squares.

These Rainbow Cookies are great to snack on are one of the tastiest cookies ever. Try ‘em!

Rainbow Jello

Time: 20 minutes

Serves: 7 cups

Ingredients: 6 packages of Jello (rainbow colours), 3 cups of yogurt or light sour cream, whipped cream ( this is optional but if added, it takes the rainbow jello to a whole different dimension)

Directions: To make each layer of jello, add 1 cup of boiling water to each package of Jello one at a time. Stir briefly and dissolve the Jello. Set half of the Jello aside. Use a whisk and stir ½ cup yogurt or sour cream into the other half of the Jello. Pour the creamy Jello layer into clear clean plastic cups or any other form of utensil you prefer. To the other half of Jello, add 3 tbsp water. Set aside. After the first layer is set, pour in the second layer. Repeat process for all the other layers of Jello. Add a dollop of whipped cream over the Jello (once it is set) at the end. And this is how the awesome Rainbow Jello is created.

The bobbly wobbly Rainbow Jello is a personal favourite. Since it needs mainly two ingredients, it is convenient and is the easiest of the lot to make. And again, it is simply delightful!

November 21, 2014
Magic Maggi!

Ma’s ‘magic maggi’. I remember getting it to school for lunch almost every week and my friends would finish it off in less than 5 minutes. They loved my mother’s ‘magic maggi’. I did too. She fried it instead of simply boiling it. She gave a whole new dimension to it.

Ma added eggs (a must), experimented with different veggies depending on the season of the year, sometimes threw in a couple of shredded chicken, tossed and turned the divine mixture – a bit of this, a bit of that – and voila the favourite food of the household was ready to be devoured.

One needs to know the craft of making maggi and simply fall in love with its art.

My sister-in-law loves maggi – quoting her, “During my college years, I had to stay in a hostel and you know how hostel food is. Yuck! I basically learnt to eat maggi for breakfast, lunch AND dinner. My Life Saviour! “

She taught me a couple of tricks and different recipes to turn a simple maggi into a restaurant quality dish (almost). And being the awesome person that I am, I would love to share those recipes with you. We will start with something yummy yet simple, and move on to the dishes which require a bit more skill to make. So, here goes:

Cheese and Corn Maggi

What you will need: 2 packets of Magic Masala Maggi, 2 and a half cups of Mozzarella Cheese (shredded), ½ cup boiled corn, 1 and a ½ cup of water, 2 tbsp butter, salt

How to make it: Boil water in a pan. Break the cakes of Maggi into smaller bits. Add the Maggi. Stir gently. Add the Masala (spice mix). Stir. Add the boiled corn and some salt to the Maggi. Grease a baking tray with some butter and keep it aside. Once the Maggi is half-cooked, pour them in the baking tray. Add the shredded Mozzarella on top. Sprinkle the top with more cheese and herbs. Place the baking tray in a preheated oven (around 120 degree Celsius) for 5-6 minutes. Once the cheese melts, your Cheese and Corn Maggi should be ready.

Maggi Sandwich

What you will need: 1 packet Magic Masala Maggi,2 toasted bread slices, 1cheese slice (cut them into small pieces),1/2 tsporegano (dried),1/2 tsp dry red chilli flakes

How to make it: Boil 1 cup of water in a pan. Break the cakes of Maggi into smaller bits. Add the Maggi. Stir gently. Add the Masala (spice mix). Cook on a medium flame for 3 to 4 minutes. Stir occasionally.Add cheese, oregano and chilli flakes. Stir and mix well. Divide the mixture into 2 equal portions.Spread a portion of the mixture on each toasted bread slice.Serve hot.

Veg Maggi Omlette

What you will need: 1 small packet of Magic Masala Maggi, 1 cup besan, 1 cup semolina, 3 or 4 green chillies, 1/2 cup sprouted whole green gram, a bunch of coriander leaves, 1 medium sized onion, 1 tsp ginger and garlic paste, 1/4 cup carrot (grated), 1/4 cup coconut (grated , 1/2 cup olive oil , pinch of salt

How to make it: Boil 2 cups of water in a pan. Break the cakes of Maggi into smaller bits. Add the Maggi. Stir gently. Add the Masala (spice mix). In a bowl, put besan, semolina, salt, ginger garlic paste. Mix well.Take the Maggi, onions, grated carrot, grated coconut, coriander and green chillies and dip them in the besan mixture. Mix thoroughly. Add water to balance the consistency of the batter. Dab some oil on a pan. Heat it. Put some batter in the pan in the shape of an omlette. Add green gram sprouts over the omlette. Cover the pan with the lid and allow it to simmer. After 3 minutes, flip the omlette. Cook for another 2 minutes. Serve hot.

Maggi Noodle Salad

What you will need: 1 packet of Magic Masala Maggi, 1 cucumber (diced), 1 onion (finely chopped), 1 tomato (finely chopped), 1 capsicum (diced), ½ tsp cumin (powdered), 3 garlic cloves, 2 pinches of rock salt, one pinch of salt, ½ tsp sugar (powdered), ¼ tsp chat Masala, 1 green chilli, a bunch of mint leaves (finely chopped), a bunch of coriander leaves (finely chopped)

How to make it: Break the cakes of Maggi into smaller bits. Dry roast them in a pan until they are a soft brown colour. In a large bowl, mix vegetables such as, cucumber, tomato, capsicum and onion. Add crushed garlic, cloves and green chilli. Add rock salt, cumin, salt, chat masala, sugar. Mix well. Add the crushed roasted maggi noodles to the vegetable mix. Sprinkle some mint and coriander leaves on top. Serve immediately.

The Maggi Magic does not end here. Obviously. Give it a northern twist. Add the southern zing. Spice it up. Or keep it simple. Listen to your heart. Put on your chef’s hat. Experiment with flavours and let your creation do the talking. Be the Maggi Chef. Be You.

November 9, 2014
Sweet Potato: Delicacies you cannot miss

SWEET POTATO DISHES

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

1. Sweet Potato Biscuits

Ingredients:

• 1/2 kg of all-purpose flour

• 1/2 teaspoon salt •

I cup butter

• 1 sweet potato

• 4 teaspoon baking powder

• 1/2 cup buttermilk

• 1/4 -1/2 cup unsalted butter

• 3-4 tablespoon maple syrup

Method:

• Cook and mash the sweet potato.

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

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

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

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

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

For the Maple Butter:

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

• Serve with the warm biscuits.

2. Sweet Potato Patties

Ingredients:

• 4 sweet potatoes

• 3 eggs

• 1 cup of chopped onion

• 1-2 teaspoons of chilli powder

• 1 teaspoon salt

• 1/2 teaspoon cumin seeds

• 1 teaspoon pepper

Method:

• Grate the sweet potatoes and keep it aside.

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

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

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

• Serve it with sauce or chutney.

3. Sweet Potato Pancake

Ingredients:

• 1 cup wheat flour

• 1 cup all-purpose flour

• 1 sweet potato

• 2 tablespoons sugar

• 4 teaspoons baking powder

• 2 cups of milk

• 2 eggs

• Butter

• Maple Syrup

Method:

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

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

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

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

4. Sweet Potato Pasta Ingredients:

• 1 cup of whole wheat pasta

•1 sweet potato

• 1 red bell pepper (thinly sliced)

• 1 cup diced tomatoes

• 1 teaspoon crushed garlic

• 1 tablespoon lemon juice

• 2-3 tablespoons of chopped parsley

• 1/2 cup cheese

• Salt

Method:

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

• Cook the pasta until tender.

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

5. Sweet Potato Chocolate Pudding

Ingredients:

• 1 large roasted sweet potato

• 1/4 cup unsweetened cocoa powder

• 2-3 tablespoons maple syrup

• 1/4 cup milk

• 1/2 teaspoon vanilla extract

Method:

• Peel and puree the roasted sweet potato until smooth.

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

6. Sweet Potato Wedges

Ingredients:

• 2-3 sweet potatoes

• Pepper

• Salt

Method:

• Peel the sweet potato and cut into wedges.

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

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

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

7. Sweet Potato Soup

Ingredients:

• 1 sweet potato (peeled and diced)

• 1 chopped onion

• 1/2 teaspoon chopped garlic

• 3-4 carrots (peeled and sliced)

• 1 red pepper, sliced

• 1 teaspoon ginger

• 1/4 cup yogurt

• 1 cup chicken broth

Method:

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

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

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

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

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

November 9, 2014