December 02, 2024

Ingredient Ideology | The Healthy Tempeh For Good Health By: Dr. Kaviraj Khialani- Celebrity Master Chef.

December 02, 2024/ Ritika Dsouza

The word Tempeh comes from Indonesia and has been known since quite some time however most of us have not yet tried and incorporated it into our favorite recipes in our kitchens, it is very obvious to have a doubtful thought process on the how’s? what’s? and what if not? when it comes to trying something new. The same thing happened with me as well when I found myself acquainted to tempeh but once it turned out to be a delight and burst of flavors in the form of a recipe it has now become an anytime welcome with a number of ways doing it and that is how this feature of sharing more about tempeh started.

Tempeh is actually a meatless source of rich protein, vegan in nature, healthy and nutritious for those who love plant based foods and enjoy experimenting with recipes which are not only colorful to the eyes but also tempting to the palate. Tempeh is made from fermented soy beans which are broken down by micro-organisms and is further compacted and pressed into cakes which have a nice texture, appealing color and a little chewy in texture with a little nutty in its taste.

Most tempeh in Indonesia is sold wrapped in banana leaves and are available in local markets, though in the united states and other places we have seen it being available in vacuum packed formats. Besides being packed and being a power house of proteins and nutrients tempeh is also a good source of essential vitamins and minerals but are a bit low in sodium and carbohydrate content.

“Tempeh is a wonderful vegetarian offering which can be used in a number of recipes from snacks to soups, main course to side dishes, a must try ingredient by all foodies to relish its flavors”! - Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Tempeh:

1. Tempeh is good to include in our diet since it is good for weight management and is an interesting option to add.

2. Tempeh also is known to aid in digestion in our body therefore it somehow plays an important role.

3. Tempeh is said to reduce inflammation in the body.

4. Tempeh is loaded with pro- biotics which is also good.

5. Tempeh is also a good source of fiber besides proteins.

6. Tempeh is also regarded as a heart healthy & brain healthy food.

7. Tempeh is said to reduce cholesterol levels in our body.

Culinary Uses of Tempeh in our Kitchens:

1. Tempeh being a soy based product is very much easy to adapt to into our very own indian cuisine. It can formulate itself into gravies, curries, crumbled up and stuffed into tikkis and more.

2. Tempeh is a good option to use in salads as it is also regarded good for weight loss it gives us a variety to make our salads more interesting and colorful as well. Combine it with various greens and crunchy ingredients and a choice of flavorful dressings.

3. Tempeh is a great filler for a sandwiches, wraps and roll concepts as well and can create a great mouth feel in between those two slices of assorted breads from vegan breads, almond meal breads, multi-grain breads, rye bread, herbed rolls etc with a variety of lettuce leaves and superfoods like avocados, tomatoes and a dash of herbs and seasonings.

4. Tempeh is also found in the popular Buddha bowl concept which is now featuring itself in many menu cards in Asian cuisine restaurants it is not only filling but has a number of elements to enjoy all in one bowl with a little bit of everything which makes it a complete one pot meal in itself.

5. Tempeh in soups and broths is also one of the better ways to incorporate it into suppers and light meals once in a while. Have a nice flavorful stock and a few veggies of your choice in it and with tempeh and a little seasoning and sauces it is ideal to enjoy a good bowl of nutri-balance.

6. Tempeh is also great to add to stir fry concepts and recipes.it is a good match to a number of exotic veggies like mushrooms, broccoli, zucchini, bell peppers, asparagus etc and with a little bit of celery, garlic, spring onions and stir fry sauce and a dash of chili and pepper it is good to go with.

7. Tempeh in baked dishes creates variety in our meals as well. Steam the cut tempeh pieces for around 10 mins and then marinate it with a choice of ingredients and sauces and place it into a baking dish with add ons and alternates to enhance the dish. Create layers in the baked dish with choice of plant based options and with some vegan cheese etc.

Here are a few Simple- Easy & Healthy Recipes with Tempeh:

Recipe-1] TEMPEH SOUP

Ingredients:

Tempeh- 150 gms cut into cubes.

Veg stock- 500- 750 ml

Oil- 2 tbsp.

Salt and pepper to taste

Chili flakes- ½ tsp

Soy sauce- 1 tsp

Red chili sauce- 1 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped.

Carrots- ¼ cup cut into cubes.

Celery- 2 tbsp. chopped

Mixed herbs/ fresh basil leaves- 2 tbsp.

Bayleaf-1 no

Green/yellow zucchini-1/2 cup cut into cubes.

Fresh parsley/micro-greens to garnish the soup- 2 tsp.

Method:

1. Heat 1 tbsp. oil in a sauce pan and add in the pieces of tempeh and saute it for a couple of minutes until golden browned, remove and keep aside.

2. In the same saucepan add in a little more oil and add in the Bayleaf, garlic, onion, celery, carrots and cook for 1-2 mins, add in the seasonings, herbs and chili flakes, sauces to taste.

3. Bring to a boil and add in the zucchini cut into med cubes and also add in the tempeh pieces, simmer for 10-12 mins until all veggies are just done right in texture.

4. Serve hot garnished with fresh herbs, micro-greens and a dash of crushed black pepper.

Recipe-2] TEMPEH KA DESI TADKA

Ingredients:

Tempeh- 150 gms cut into cubes.

For the marination:

Curd -1 cup

Lime juice-2 tsp

Cumin powder-1/2 tsp

Ginger-garlic paste-1 tsp

Garam masala powder-1/2 tsp

Salt to taste

Kasuri methi-1 tsp

Oil-1 tbsp.

Red chili powder-1/2 tsp.

For the sauce/gravy:

Oil-2 tbsp.

Onion- 2 medium chopped

Ginger-garlic-green chili paste-1 tsp

Red chili powder-1/2 tsp

Salt to taste

Turmeric powder-1/2 tsp

Tomato puree-1/4 cup

Coconut milk-1 cup

Green peas- ½ cup boiled

Coriander leaves- 2 tbsp. chopped

Method:

1. In a mixing bowl combine together the ingredients for the marination, add in the cut cubes of tempeh into the same and mix well, keep in the fridge for 45 mins.

2. Heat oil in a pan add in the onions, ginger-garlic-chili paste and saute them all well around 3-4 mins, add a little water if needed. Add in the powdered spices and salt and mix them all well.

3. Add in tomato puree, the marinated tempeh and stir well. Now also add in the coconut milk and green peas and mix well. Simmer and allow to cook for 20 mins.

4. Serve hot garnished with fresh coriander leaves.

Recipe-3] STIR FRIED TEMPEH

Ingredients

Tempeh- 150 gms cut into cubes/fingers

Oil- 2 tbsp.

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Green chili & red chilies- 2-3 each slit

Spring onions- 3-4 sliced

Red/green/yellow capsicums-1/2 cup cubes

Salt and pepper to taste

Red chili sauce-2 tsp

Soy sauce- 2 tsp

Sugar-1/2 tsp

Tomato ketchup-1 tbsp.

White sesame seeds- 1 tsp

White vinegar-1 tsp

Veg stock/water-1 cup

Corn flour and water solution-2 tbsp. to thicken up.

Spring onion greens-2 tbsp. chopped.

Method:

1. Cut the tempeh into cubes/fingers as desired and heat oil in a pan and slightly saute the tempeh for a couple of minutes, once slightly browned remove and keep aside.

2. In the same pan and a little more oil saute the ginger, garlic, chilies, onions and add in a little stock or water to prevent burning and to have a little sauce being formed.

3. Add in the salt, pepper, sauces to taste and bring it all to a boil, add in the peppers and the saute tempeh and allow to simmer for 2 mins.

4. Now add in the corn flour water solution and thicken the gravy and get it to a nice coating texture on the tempeh, check for seasonings, add in the vinegar and finally garnish with toasted white sesame seeds, the spring onion greens and serve hot as a snack/starter.

Recipe-4] TEMPEH SANDWICH

Ingredients

Tempeh-150 gms cut into slices

For the marination of tempeh:

Mustard paste-1 tsp

Olive oil-2-3 tbsp.

White vinegar/ balsamic vinegar- 2 tsp

Honey- 1 tbsp.

Peanut butter-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Sliced bread of your choice- 4-6 no.

Spread of your choice on the bread- mayo-mustard, cream cheese- herb spread, almond and mint butter, peanut butter and honey spread etc.

For the additions in the sandwich:

Assorted lettuce leaves- ½ cup fresh and crispy

Sliced tomatoes- 3-4 slices

Sliced cucumber- 4-5 sliced

Avocado slices- 4-5 no

Salt and crushed black pepper to taste

Vegan cheese/ cheese- as desired.

Accompany the sandwich with olives, pickled vegetables/chips etc.

Method:

1. Assemble all the ingredients for the sandwich with tempeh.

2. Steam the tempeh slices for 10 mins and remove, apply the marination and keep aside for 30 mins.

3. Heat 1 tbsp. oil on a grill pan/ non-stick pan and saute/grill the marinated tempeh for 2 mins on each side, remove and keep aside.

4. Arrange the slightly toasted slices of bread, apply the spread of your choice from simple butter to the varieties and place the lettuce leaves, tomato slices, cucumber slices, avocado etc add a little seasoning as needed.

5. Finally place the tempeh and close the sandwich and grill/ toast the sandwich as desired and serve hot with assorted dips and chips etc.

November 25, 2024

Ingredient Ideology | Being Bread Friendly By: Dr. Kaviraj Khialani- Celebrity Master Chef.

November 25, 2024/ Ritika Dsouza

Bread or double roti as it is commonly known as since times immemorial in our culinary history has been one of our all-time favorite and helpful buddy in our kitchens assisting us in so many ways working on recipes, helping bind and coat dishes, from the very basic bread butter sandwich to the classic club sandwiches, bread is one ingredient without which most of us feel lost and incomplete.

I still remember when I learnt my very basic cooking I was first taught how to make good sandwiches, how to carefully remove the crusts of the slice breads, the application of butter etc and choice of fillings, cutting and assembling of sandwiches on platters for our birthday parties etc it was so much fun working with bread and relishing its outputs.

There are of course a variety of them from our classic laadi Pao to the white bread, the brown variety, the multi-grain, the whole wheat concepts, the flour and seed combination breads to the designer rolls and international breads too each one of them has a different taste and outlook altogether.

Here are a few simple and easy recipes using our regular leftover/ couple of days old breads in our kitchens in a slightly twisted way and in a new look!

Recipe-1] Bread Ka Masaledaar Nashta

[ quick fix bread snack]

Ingredients

Sliced bread/pao- 4-5 slices/3-4 no

Oil- 2 tbsp.

Cumin seeds- ½ tsp

Mustard seeds- ½ tsp

Curry leaves-10-12 no.

Onions-1 cup chopped

Tomatoes-1 cup chopped

Salt to taste

Aamchur powder-1/2 tsp

Water-1/2 cup

Coriander powder-1 tbsp.

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander leaves-2 tbsp.

Lime-1 no

Roasted crushed peanuts-2 tbsp.

Method:

1. Cut the bread slices into small pieces using the crusts as well.

2. Heat oil in a pan, saute the cumin, mustard seeds, curry leaves, onions, add chilies to taste.

3. Add in the tomatoes and salt, all spices little water and cook for 3-4 mins on low flame.

4. Add in the bread, sprinkle little water over it and mix well, simmer cover and cook the bread in the masala for 3-4 mins.

5. Finally add in the aamchur powder, coriander leaves, peanuts, lime juice and mix well, add nylon sev or sev bhujiya on the top and serve as a snack/breakfast etc.

Recipe-2] OPEN FACED BREAD PIZZA BITES

Ingredients

Sliced bread/ bread loaf slices- 4-5 no

To apply on the bread:

Butter/cream cheese/ tomato ketchup/ schezuan chutney/green chutney/ pesto sauce/ peanut butter.

For the toppings on the bread pizza:

Onions, capsicums, tomatoes, boiled American corn, saute mushrooms, grilled paneer/tofu, leftover sliced tandoori chicken or seekh kababs, choose between ingredients like olives, gherkins, sun-dried tomatoes, non-veg like sausages, salami, ham etc.

The final topping before baking:

Grated cheese of your choice + mixed herbs + chili flakes + crushed black pepper corns + chat masala to taste mix well and place on the top and bake in a pre-heated oven or using a non-stick tava etc allow to cook and get a crusty base and cut into wedges and serve.

Method:

1. Assemble all the ingredients as per your choice for this quick snack.

2. Depending on availability decide the various parts of your pizza.

3. Pre-heat the oven to 180 degrees Celsius and bake the pizza and serve hot.

Recipe-3] TIL WALE BREAD KE TOAST

[Sesame toasts]

Ingredients

Sliced bread- white/brown- 4-5 no.

For the spread on the bread:
Butter/Cream cheese.

For the topping on the bread:

Veg- Option-1] paneer bhurji/grated paneer, capsicum, onion mixed with salt, pepper,

Chili flakes, herbs, and topped with white til/sesame seeds and little cheese toast and serve.

Veg- Option-2] mashed /grated potato with onion, tomato, chili, salt, pepper, chat masala, coriander leaves, mix well place on the bread slice top with cheese and til and toast.

Non-Veg- Options] boiled chopped chicken mixed with cheese sauce, herbs, chili flakes, boiled chopped eggs mixed with onion, tomato, chat masala, tomato ketchup, chili and coriander leaves, mix and place.

Method:

1. Prepare the ingredients for this interesting snack called til wale toast.

2. After choosing veg/non-veg toppings get the ingredients ready, apply a spread of butter/cream cheese on the slice of bread, place the topping of your choice.

3. Finally sprinkle the mixture of sesame seeds can use mix of black and white as well and cheese and mix well and get the toasts getting into the oven for toasting, serve hot.

Recipe-4] BREAD TOSS CHICKEN VEGGIE SALAD

Ingredients:

Leftover bread/slice bread/bread rolls- 4-5 slices.

For the base of the salad:

Assorted lettuce leaves- 1 cup or shredded cabbage.

For the body of the salad:

Boiled chicken cubes or grilled paneer cubes/tofu etc.

Cucumber- ½ cup cubes

Tomatoes- ½ cup cubes

Onions-1/4 cup cubes

Boiled beetroot/ sweet potatoes-1/2 cup

For the dressing:

Olive oil- 2 tbsp.

Lime juice-2 tbsp.

White vinegar-2 tsp

Sugar-1/2 tsp

Salt and crushed black pepper- to taste

Chat masala-1/2 tsp

Mixed herbs/chili flakes- ½ tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ gherkins/ micro greens/ sunflower seeds/flax seeds/ chia seeds- as desired.

Method:

1. Assemble all the ingredients for the salad.

2. Cut the bread into pieces and toast it slightly before add it in the salad.

3. In a mixing bowl combine together the ingredients for the dressing and mix well.

4. Just before serving add the body of the salad into the dressing add the bread lastly and toss gently.

5. Arrange the base on the serving plate or salad plates, place the tossed salad on top, garnish as desired and serve chilled.

September 30, 2024

Ingredient Ideology | Catching Up With Cashews: The Wondernut By: Dr. Kaviraj Khialani- Celebrity Master Chef.

September 30, 2024/ Ritika Dsouza

Cashew Nuts come from fruit producing trees, the fruit also known as cashew apple which resembles a bell pepper is what is called a false fruit, a fascinating sight of nature and a master of deception the real fruit dangles from the bottom of the cashew apple guarding within it a single seed known to us a cashewnuts which is commonly considered a snack nut eaten on its own and used in recipes or processed into cashew cheese or cashew butter as well for vegan cooking.

In its raw form the cashew kernel is soft, white and meaty, when roasted it enhances its taste and color. Among various varieties like almonds and hazelnuts, cashewnuts enjoys a topmost position and it is hard to resist as a snack at all important social functions especially in the west. It is also believed that around four centuries ago the adventurous Portuguese came sailing down the indian coast and brought along the priceless tree and nut called cashew also known as the wonder nut of the world.

Let us check out a few health benefits of the wonder cashewnuts:

Cashew is known as an energising food and is also high in dietary fiber.
Cashew is also a good source of minerals and proteins.
Cashew is zero cholesterol nut and is healthy for us.
Cashew is high in levels of anti-oxidants.
Cashew helps maintain healthy gums and teeth.
Cashewnuts has a high copper content and is vital in energy production.
Cashews are heart friendly food though must be consumed in moderation.

Uses of Cashewnuts in Cooking & Baking:

Cashews have been popularly served plain, with the skin on, roasted, salted and even fried and spiced as a snack.
Cashews are a great thickening agent in our indian curries and gravy recipes.
Cashewnuts go well into our sweets, mithai like Kaju katri and Kaju burfi, also puddings, pies, tarts and muffins too.
Cashews are good to use as a garnish for our indian sweets like phirni, kheer, basundi etc.
Cashews in biscuits, cookies, chocolates and milkshakes, smoothies and health power drinks also work well.
Cashewnuts have also been a part of stuffing and fillings for cutlets, samosas, Kachories and many savoury dishes including being added into biryanis and pulao’s.

Here are a few Interesting and Yummy Recipes with Cashewnuts!

Recipe-1] PEPPERY CASHEW STIR FRY

Ingredients

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2 slit

Red chilies- 2 slit

Red capsicums-1/2 no cubes

Green capsicum-1/2 no cubes

Spring onions- 3-4 sliced

Lemon grass- 4-5 pieces’ cut

Fresh basil leaves- 5-6 no

Salt and crushed black pepper to taste

Water/veg stock-1 cup

Cottage cheese/ tofu- 150 gms cubes

Cashews-1/2 cup fried

Soy sauce- 1 tsp

Red chili sauce- 2 tsp

Tomato ketchup- 2 tsp

Corn flour and water solution- 2 tbsp. to thicken up.

Spring onion greens- 2 tbsp. for garnish.

Toasted white sesame seeds- 2 tsp for garnish.

Method:

1. Heat oil in a pan, saute the garlic, ginger, chilies and lemon grass for a few seconds, add in the sliced spring onions and cook for 1 min.

2. Add in the sauces, seasonings and capsicums and allow to cook for 3-4 mins, now add the corn flour and water solution and thicken up the gravy to medium or semi-dry if serving as a starter.

3.Finally add in the cubes of cottage cheese/tofu and fried cashews and mix well, simmer for 3-4 mins and serve hot garnished with spring onion greens and toasted white sesame seeds.

Recipe-2] HEALTHY WHOLESOME CASHEW BROTH

Ingredients

Oil- 2 tsp

Cumin seeds- ½ tsp

Cloves-3-4 no

Curry leaves-5-6 no

Garlic-1 tsp sliced

Ginger- 2 tsp shredded

Green chilies-2 no slit

Red chilies- 2 no sliced

Onion-1/2 chopped

Cashew paste-2 tbsp.

Cashews- ¼ cup

Carrots-1/2 no cubes

French beans- 3-4 no cut into pieces

Cauliflower- 4-5 florets

Mushrooms- 4-5 cut 1x2

Salt and crushed black pepper to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Chili flakes-1/2 tsp

Water/veg stock-2 -3 cups

Corn flour and water solution- 2- 3 tbsp.

Coconut milk- 1 and a half cup

Chopped coriander- 2 tbsp.

Roasted crushed peanuts-2 tbsp.

Lime juice- 2 tsp

Method:

1. Heat oil in a pan, add in the cloves, cumin seeds, garlic, ginger and chilies, onions and give it a light saute.

2. Add in the assorted vegetables of your choice or as listed above and add in the powdered spices, salt and pepper and add water or vegetable stock and allow to boil and then simmer for 10-12 mins.

3. Now add in the cashew paste and coconut milk and some chopped coriander leaves and allow to simmer further for 4-5 mins or until all vegetables are cooked just to the crunch.

4. Slightly thicken the soup if desired with a little cornflour water solution or else enjoy it as a nice light broth with bits and pieces of veggies and richness of cashew and mild coconut flavor.

5. Lastly, garnish the soup with fresh herbs, fried or toasted cashews, chili flakes, fried onions, fried garlic cloves, add in a splash of fresh lime juice just before serving the cuppa soup.

Recipe- 3] CASHEW CORN FRIED RICE

Ingredients

Boiled white/brown rice- 2 cups

Oil-2 tsp

Garlic-2 tsp chopped

Green chilies- 2 no slit

Spring Onions- 4-5 no chopped

Boiled sweet corn- 1 cup

White sesame seeds- 2 tsp

Capsicums-1/2 no chopped

French beans- 4-5 cut into 1 inch pieces.

Carrot-1/2 cut into small dices

Salt and crushed black pepper

Soy sauce- 1 tsp

Red chili sauce- 2 tsp

Green chili sauce- 2 tsp

White vinegar-1 tsp

Spring onion greens- 2 tbsp. chopped

Fried/toasted cashews- ¼ cup for the final garnish.

Method:

1. To prepare the cashew corn fried rice, heat oil in a pan add in the chilies, garlic, onions and saute them for 1 min, add in the boiled corn and all other veggies and saute them for 4-5 mins.

2. Also add in the seasonings, sauces and little water just to keep the veggies a little moist in the pan and add in the cooked rice of your choice and toasted sesame seeds and give it all a nice stir fry.

3. Cook the fried rice on a medium flame for 3-4 mins and check for taste and adjust accordingly, add in the white vinegar and spring onions, cashews towards the end and serve it hot!

Recipe-4] CASHEW COCONUT CHICKEN TRIO

Ingredients

Oil-2 tsp.

Boneless chicken cubes- 250 gms no skin.

Salt and crushed black pepper to taste

To marinate the chicken:

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Honey- 1 tsp

Salt and pepper to taste

Mixed herbs-1/2 tsp

Additional ingredients for the recipe:

Cashews- ¼ cup fried/toasted

Red capsicum-1/2 no cut into large cubes

Yellow capsicum-1/2 no cut into large cubes

White sesame seeds- 2 tsp toasted

Desiccated coconut-2 tbsp.

Garlic-2 tsp chopped

Ginger juliennes- 2 tsp

Slit red chilies- 2 no.

Lemon grass- 3-4 pieces’ cut

Fresh basil leaves- 8-10 no

Water/chicken stock-2 cups

Schezuan sauce/chutney- 2 tsp.

Tomato sauce- 2 tbsp.

Corn flour and water solution- 2 tbsp. to thicken up

Steamed white rice/ jasmine rice to serve with.

Spring onion greens/ herbs for garnish

Method:

1. Marinate the chicken cubes and keep aside for 10-15 mins.

2. Heat oil in a pan or a wok and saute the ginger, garlic, red chilies and onions, lemongrass for a minute.

3. Add in the capsicums and chicken cubes and saute them, add in the seasonings, schezuan sauce, desiccated coconut and little water or stock allow chicken to cook for 8-10 mins on a medium flame.

4. Now add in the liquid as desired to get a texture to the gravy and add corn flour water solution and thicken up the gravy to the desired consistency, add in the cashews and mix them in well.

5. Add in the herbs, greens and sesame seeds and serve the delicious cashew coconut chicken trio with a nice portion of steamed rice!

Recipe-5] KAJU INDIANA MASALA

Ingredients

Oil-2 tsp

Butter-2 tsp

Cashews-1/2 cup + ¾ cup cashews

Red chilies- 2-3

Onions-2 med sized

Tomatoes- 3-4 no med sized

Garlic-ginger paste- 2 tsp mix

Garam masala powder-1/2 tsp

Cumin seeds-1/2 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Turmeric powder-1/4 tsp

Salt to taste

Kasuri methi- 2 tsp

Fresh cream/malai-2 tbsp.

Coriander leaves- 2 tbsp. chopped

Milk-1/2 cup to grind

Method:

1. In a pan take 1 tsp oil and 1 tsp butter and add in the red chilies, tomatoes, onions, ½ cup cashews, ginger-garlic paste and saute it well for a few minutes until soft and tender, cool it a bit and then add ½ cup milk and grind it all to a smooth paste and keep aside.

2. Heat up 1 tsp oil and butter and add in the cumin seeds and let them splutter for a few seconds, add in the prepared paste mixture and the remaining cashews.

3. Add in the powdered spices and salt to taste along with kasuri methi, cream and mix it all up well and simmer for 5-6 mins on a low flame add ½ cup water as needed to adjust the texture of the gravy and finally serve hot garnished with fresh coriander leaves/ fried red chili/ fresh cream/nuts and seeds, serve with hot parathas, phulkas and salad/raita.

Recipe-6] CASHEW AND FOX NUT PUDDING

Ingredients

Milk- 750 ml

Ghee-1 tsp

Green cardamom/ cinnamon powder- ¼ tsp

Fox nuts/ makhanas- 1 cup

Cashew paste- 2 tbsp.

Mava- 2 tbsp. grated

Coconut milk-1/2 cup

Fried/toasted cashews- 8-10 roughly cut to add later.

Saffron- 1 pinch

Rose water- 2 tsp

Sugar/jaggery/organic coconut sugar- as desired as per taste.

Raisins-2 tsp chopped

Assorted fresh fruits- mango, pears, grapes, pomegranate seeds etc as desired for layering the sweet dish, chopped dates may also be used.

Method:

1. Prepare all the ingredients for the cashew and fox nut pudding.

2. Heat up the milk in a saucepan, add in the saffron, cardamom/cinnamon powder and mava, sweetener of your choice and stir well and cook it all for 3-4 mins.

3. Now add in the makhanas and allow them to simmer in the milk for 10-12 mins, add in the cashew paste and coconut milk as well and cook on low flame for another 4-6 mins.

4. Allow to cool and reach room temperature and add a few drops of rose water, mix and then assemble the sweet into dessert cups/bowls/pudding dishes alternating It with a later of cut fresh fruits/dates and cashews in between as well, allow to chill for 1-2 hours and serve the pudding.

September 16, 2024

Ingredient Ideology | Calling On Shakshuka – A Middle- Eastern Delicacy! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

September 16, 2024/ Ritika Dsouza

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region.

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

September 02, 2024

Ingredient Ideology | Ways With Yam In Cooking By: Dr. Kaviraj Khialani- Celebrity Master Chef

September 02, 2024/ Ritika Dsouza

Introduction To Yam Or Suran:

Suran, Also Known As Yam Or Elephant Foot Yam, Is A Tropical Tuber Widely Cultivated For Its Starchy Edible Root. Belonging To The Dioscoreaceae Family, Suran Is A Staple In Many Asian And African Cuisines. Its Unique Appearance, Characterized By A Rough, Scaly Exterior Resembling An Elephant's Foot, Contributes To Its Distinctive Identity. This Versatile Tuber Is Not Only A Source Of Nutrition But Also Holds Cultural Significance In Various Regions Where It Is Consumed.

Origin Of Yam Or Suran

The Exact Origin Of Suran Can Be Traced To Southeast Asia And Is Believed To Have Been Cultivated For Centuries. It Is Thought To Have Originated In Regions Encompassing India, Malaysia, And Indonesia. Over Time, Suran Spread To Other Tropical And Subtropical Areas, Becoming A Significant Part Of The Culinary Landscape In Many Countries. As A Hardy And Adaptable Crop, Suran Thrives In Warm Climates With Well-Drained Soil, Making It Well-Suited For Cultivation In Diverse Regions Across Asia, Africa, And Parts Of The Americas.

Health Benefits Of Yam/Suran:
Yam, Including Suran, Offers Various Health Benefit:

Rich In Nutrients: Yam Is A Good Source Of Essential Nutrients Such As Carbohydrates, Fiber, Vitamin C, Vitamin B6, Potassium, And Manganese.

Digestive Health: The Fiber Content In Yam Supports Digestive Health By Promoting Regular Bowel Movements And Preventing Constipation.

Antioxidant Properties: The Presence Of Antioxidants, Especially Vitamin C, Helps Neutralize Free Radicals In The Body, Potentially Reducing The Risk Of Chronic Diseases.

Blood Sugar Regulation: The Fiber And Complex Carbohydrates In Yam Contribute To Stable Blood Sugar Levels, Making It A Suitable Option For Those Managing Diabetes.

Heart Health: Potassium In Yam Supports Heart Health By Helping Regulate Blood Pressure, Reducing The Risk Of Cardiovascular Diseases.

Immune System Support: Vitamin C And Other Antioxidants In Yam Play A Role In Supporting The Immune System, Helping The Body Defend Against Infections And Illnesses.

Bone Health: Yam Contains Minerals Like Manganese And Potassium, Which Are Important For Maintaining Healthy Bones.

Weight Management: The Fiber Content In Yam Can Contribute To A Feeling Of Fullness, Potentially Aiding In Weight Management By Reducing Overall Calorie Intake.

Using Yam/Suran In Kitchen

Suran, Or Elephant Foot Yam, Is A Versatile Ingredient That Can Be Used In Various Culinary Applications. Here Are Some Common Ways To Use Suran In The Kitchen:

Curries And Stews: Suran Is Often Used In Traditional Curries And Stews. Its Starchy Texture Absorbs Flavors Well, Making It A Great Addition To Spicy And Aromatic Dishes.

Frying And Roasting: Suran Can Be Cut Into Slices Or Cubes And Fried Or Roasted. This Method Enhances Its Natural Sweetness And Creates A Crispy Exterior.

Grilled Or Barbecued: Suran Can Be Marinated And Grilled Or Barbecued For A Smoky Flavor. It Works Well With Various Spices And Marinades.

Soups And Broths: Adding Suran To Soups And Broths Can Provide A Hearty And Substantial Element. Its Texture Complements Liquid-Based Dishes.

Stir-Fries: Suran Can Be Included In Stir-Fries With A Mix Of Vegetables And Sauces. Its Firmness Holds Up Well In High-Heat Cooking.

Chips Or Fries: Thin Slices Of Suran Can Be Deep-Fried Or Baked To Create Chips Or Fries. This Offers A Crunchy And Flavorful Snack.

Grated In Batters: Grated Suran Can Be Added To Batters For Pancakes, Fritters, Or Pakoras, Enhancing The Texture And Nutritional Content.

Pickling: Suran Can Be Pickled In Various Ways, Adding A Tangy And Spicy Element To Your Meals.

Recipes Using Yam/Suran

1. Suran Stir-Fry:

Ingredients:

1 Medium-Sized Suran (Elephant Foot Yam), Peeled And Diced
1 Onion, Finely Chopped
1 Tomato, Chopped

1 Green Chili, Finely Chopped
1 Teaspoon Ginger-Garlic Paste
1/2 Teaspoon Turmeric Powder

1 Teaspoon Cumin Seeds
1 Teaspoon Coriander Powder
Salt To Taste
Fresh Coriander Leaves For Garnish
Cooking Oil

Instructions:

Heat Oil In A Pan, Add Cumin Seeds, And Let Them Splutter.
Add Chopped Onion And Green Chili, Sauté Until Onions Are Golden Brown.
Stir In Ginger-Garlic Paste And Sauté For A Minute.
Add Diced Suran, Turmeric Powder, Coriander Powder, And Salt. Mix Well.
Cover And Cook On Medium Heat, Stirring Occasionally Until Suran Is Tender.
Add Chopped Tomatoes And Cook Until They Are Soft And The Suran Is Cooked Through.
Garnish With Fresh Coriander Leaves And Serve Hot.

2. Suran Chips:

Ingredients:

1 Large Suran (Elephant Foot Yam), Peeled And Thinly Sliced
1 Tablespoon Rice Flour

1 Teaspoon Red Chili Powder
Salt To Taste
Oil For Frying

Instructions:

In A Bowl, Mix Rice Flour, Red Chili Powder, And Salt.
Toss The Thinly Sliced Suran In The Spice Mixture, Ensuring Even Coating.
Heat Oil In A Pan For Deep Frying.
Fry The Suran Slices In Batches Until They Are Golden Brown And Crisp.
Remove From The Oil And Place On Absorbent Paper To Drain Excess Oil.
Serve The Suran Chips As A Crunchy Snack Or As A Side Dish.

3.Suran Curry:

Ingredients:

1 Medium-Sized Suran (Elephant Foot Yam), Peeled And Diced
1 Onion, Finely Chopped
2 Tomatoes, Pureed
1 Tablespoon Ginger-Garlic Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala
Salt To Taste
Fresh Cilantro For Garnish
Cooking Oil

Instructions:

Heat Oil In A Pan, Sauté Onions Until Golden Brown.
Add Ginger-Garlic Paste, Diced Suran, And Cook Until Suran Is Slightly Tender.
Mix In Tomato Puree, Turmeric Powder, Red Chili Powder, Garam Masala, And Salt.
Cook Until Suran Is Fully Cooked, And The Curry Reaches Desired Consistency.
Garnish With Fresh Cilantro And Serve With Rice Or Flatbread.

4. Suran Masala Roast:

Ingredients:

1 Large Suran (Elephant Foot Yam), Peeled And Cut Into Cubes
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
Curry Leaves
1 Tablespoon Sambar Powder
Salt To Taste

Instructions:

Heat Oil In A Pan, Add Mustard Seeds And Curry Leaves.
Add Suran Cubes, Sambar Powder, And Salt. Roast Until Suran Is Golden Brown.
Stir Occasionally, Ensuring Even Coating Of Masala.
Once Suran Is Tender And Roasted, Remove From Heat.
Serve Hot As A Side Dish Or Snack.

5. Suran Kebabs:

Ingredients:

1 Cup Boiled And Mashed Suran
1/2 Cup Boiled And Mashed Potatoes
1/2 Cup Breadcrumbs
1 Teaspoon Garam Masala
1 Teaspoon Chaat Masala
Salt To Taste
Oil For Frying

Instructions:

Mix Mashed Suran, Potatoes, Breadcrumbs, Garam Masala, Chaat Masala, And Salt.
Shape The Mixture Into Small Kebabs.
Heat Oil In A Pan, Shallow Fry The Kebabs Until Golden Brown.
Serve With Mint Chutney Or Your Favorite Sauce.

6. Yam Pineapple Salad:

Ingredients:

2 Cups Yam, Peeled And Diced
1 Cup Pineapple Chunks, Fresh Or Canned
1/2 Cup Red Bell Pepper, Diced

1/4 Cup Red Onion, Finely Chopped
1/4 Cup Fresh Cilantro, Chopped
1/4 Cup Unsweetened Coconut Flakes (Optional)
2 Tablespoons Olive Oil
1 Tablespoon Lime Juice
1 Teaspoon Honey Or Maple Syrup
Salt And Pepper To Taste

Instructions:

Peel And Dice The Yam Into Bite-Sized Pieces. Boil In Salted Water Until Tender But Still Firm. Drain And Let It Cool.
If Using Fresh Pineapple, Peel And Dice It Into Chunks. In A Bowl, Combine The Cooled Yam, Pineapple Chunks, Diced Red Bell Pepper, Chopped Red Onion, And Fresh Cilantro.
In A Small Bowl, Whisk Together Olive Oil, Lime Juice, Honey Or Maple Syrup, Salt, And Pepper. Adjust The Sweetness And Acidity According To Your Taste.
Pour The Dressing Over The Yam And Pineapple Mixture. Gently Toss To Coat All The Ingredients Evenly.
If Using Coconut Flakes, Add Them To The Salad And Toss Again.
Refrigerate The Salad For At Least 30 Minutes To Allow The Flavors To Blend And The Salad To Cool.
Serve The Yam Pineapple Salad Chilled As A Side Dish Or A Refreshing Appetizer.
Garnish With Additional Cilantro Before Serving, If Desired.

Instructions:

Choose A Suran That Feels Firm And Heavy For Its Size.
Look For A Smooth, Unblemished Skin Without Soft Spots Or Signs Of Decay.
Use A Sharp Knife To Remove The Rough, Scaly Skin Of The Suran.
Suran Contains Oxalate Crystals That Can Cause Skin Irritation. To Minimize This, Rub Your Hands With Oil Before Handling Or Wear Gloves.
Suran Is Versatile And Can Be Boiled, Fried, Roasted, Or Incorporated Into Various Dishes.
Suran Has A Neutral Taste And Can Absorb Flavors Well. Pair It With Spices, Herbs, And Seasonings To Enhance Its Taste In Various Dishes.
If Not Using Immediately, Immerse Cut Suran In Water With A Little Lemon Juice Or Vinegar To Prevent Browning.
Store Suran In A Cool, Dry Place. Once Cut, Store It In The Refrigerator For A Few Days.

Conclusion:

Suran, Or Elephant Foot Yam, Is A Versatile And Nutritious Tuber With A Rich Culinary History. From Its Origins In Southeast Asia To Its Widespread Cultivation In Various Tropical Regions, Suran Has Become A Staple In Many Cuisines. Its Unique Appearance, Characterized By A Scaly Exterior Resembling An Elephant's Foot, Adds To Its Distinct Identity.Suran Offers A Range Of Health Benefits, Including Being A Good Source Of Nutrients, Supporting Digestive Health, And Contributing To Heart Health And Immune System Support. Its Adaptability To Different Cooking Methods Makes It A Versatile Ingredient In The Kitchen.Whether You're A Seasoned Chef Or A Home Cook, Incorporating Suran Into Your Culinary Repertoire Can Bring A Unique And Nutritious Element To Your Dining Experience.

August 12, 2024

Taste Of Korean Food By: Dr. Kaviraj Khialani- Celebrity Master Chef.

August 12, 2024/ Ritika Dsouza

Korea, a place worth visiting for a complete pleasure in terms of tourism and culinary repertoire, whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introduction to Korean cuisine will give you all the basics you need. Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few. When you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

Much of Korean food is intensely flavoured, Savory & bold. Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbours China and Japan, and the Japanese occupation from 1910 to 1945. European traders also had an impact on the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

Basic of Korean Cooking:

Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. There are some low-carb substitutes too. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes–which can be meat, seafood, or tofu–are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy. Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even though Korean stews and soups are served hot (almost boiling), many of the side dishes are served cold or at room temperature. Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.

The most common spice and sauce ingredients used in Korean cuisine are scallions or onions, chili pepper paste, soybean paste, soy sauce, garlic- ginger. Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept at using chopsticks so if the meat is too large or a whole grilled fish is served, it can be split with chopsticks.

Many Korean meat dishes are braised or marinated for a long time for tender flesh. Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor. To the uninitiated this cuisine can appear intimidatingly complex. With bold flavours, innumerable side dishes, and detailed table etiquette, exploring Korean cuisine is surely a cultural adventure. Korean dishes balance fresh flavours of meat and vegetables, along with the sweet spice of chilli paste. However, there is more to Korean cuisine than meat, veggies, rice, and spice.

Here are a few of my favourite easy to make and popular recipes from Korean Cuisine:

Recipe-1] Korean Kimchi

Ingredients:

Chinese cabbage/white cabbage- 2 cups cut into large dices

Garlic- 4-6 cloves

Ginger- 2 tbsp. shredded

Fish sauce- 2 tsp optional

Siracha chili sauce/ schezuan/ chili paste- 2 tsp

Sugar- 2 tsp – white/ brown

Sea salt- 1 tsp

Rice vinegar/ white vinegar- 2-3 tbsp.

White radishes- 1-2 thinly sliced

Carrots- ½ cup cut into matchstick size

Spring onions- 2-3 no sliced

Method:

1. Prepare all the ingredients for the kimchi recipe.

2. Cut the cabbage pieces and toss them with a little sea salt, keep aside for 30 mins. Meantime prepare the kimchi paste by mixing all other ingredients together and blending them well.

3. Rinse the cabbage under running water, pat dry and then combine with all other ingredients and mix it into the prepared kimchi paste mix, place it all into a jar, cover and keep refrigerated for 2-3 days. Serve it with Korean meals.

Recipe-2] KOREAN FRIED RICE

Ingredients:

Oil-2 tsp

Sesame oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Mushrooms- 1 cup quartered

Capsicums-1/2 cup diced

Spring onion-1 small sliced

Beansprouts- ½ cup

Soy sauce- 2-3 tsp

Chili sauce/ chili paste-2 tsp

Cooked/boiled white rice- 2 -3 cups

Eggs- 2-3 no

Salt and pepper to taste

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the fried rice recipe.

2. If using red meat like lamb/ mutton fillet etc cut them thinly and apply a marination of oil, chili paste, salt and pepper, mix well and keep aside for 10 mins.

3. Heat oil and add in the garlic, ginger, spring onions and saute for a few seconds, add in the eggs and scramble them.

4. Now add in the non-veg if being used, add assorted veggies like corn, capsicums, mushrooms etc for veg options, add seasonings, soy sauce, Korean chili paste and little water and mix well.

5. Cook the mixture for a couple of minutes, add in the cooked white rice, toss well and cook for 2 mins. Add spring onion greens for garnish and serve it hot.

Recipe-3] KOREAN STYLE FRIED CHICKEN WINGS

Ingredients:

Chicken wings- 18-20 no

For the marination:

Oil-2 tsp

Sesame oil-2 tsp

Soy sauce- 2-3 tsp

Tomato ketchup-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Honey-2-3 tbsp.

Korean chili paste-2-3 tsp

White vinegar-2 tsp

For dipping-coating-frying

Egg-1 no

Maida-1/4 cup

Oil to deep fry

Method:

1. Clean, wash and pat dry the chicken wings to be used for the recipe.

2. In a mixing bowl, combine together the ingredients for the marination and steep the chicken wings in it for couple of hours.

3. Add maida/cornflour and beaten egg into the same bowl, mix well and drop the wings into medium hot oil and cook the chicken wings for 3-4 mins, remove onto a kitchen paper and soak up excess oil. As an option we can place the wings on a roasting tray as well and cook in the oven and skip the dip and coat process.

4. Serve the wings as a starter with a variety of dipping sauces to go along.

Recipe-4] KOREAN BIBIMBAP BOWL

Ingredients:

Thin fillets of beef/ lamb/chicken- 200 gms

For the marination:

Oil- 2 tsp

Sesame oil- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Soy sauce- 2-3 tbsp.

Red chili paste- 1-2 tsp

For the other ingredients:

White rice- 2 cup boiled

Spinach-2 cups blanched

Salt and pepper to taste

Sesame seeds- 2-3 tsp

Soy sauce-2-3 tsp

Korean chili sauce- 2-3 tsp

Eggs- 2-3 no

Ginger juliennes- 2-3 tsp

White vinegar-2 tsp

Assorted veggies- zucchini, carrots, beans, mushrooms etc can also be added as per choice.

Method:

1. Prepare all the ingredients for the bibimbap recipe as listed.

2. Cook the rice and keep it hot and ready for service.

3. Cut the meat pieces into thin slices, apply marination on the meat and keep aside for 12-15 mins, heat oil in a pan and saute it, cook for 4-6 mins or until just done and keep aside.

4. In the same pan saute the spinach and all other veggies as well one by one and add a dash of the chili sauce and seasonings/soy sauce, vinegar, ginger juliennes and a little sesame seeds along the way.

5. Place heaps of cooked hot boiled rice in the center of the bibimbap serving bowl, surround it on the sides with the veggies and on one side with the cooked meat pieces, place a half fried egg on the top and serve.

Recipe-5] KOREAN FISH CAKES WITH SPICY SALSA

Ingredients:

For the fish cake mixture:

Boneless fish- 400 gms, Bassa/ghol fish etc

Salt and pepper to taste

Garlic paste-1 tsp

Red chili paste- 1 tsp

Ginger-1 tsp minced

Shallots/ onion- 2 tsp chopped

Soy sauce- 2 tsp

Egg- 1 no

Cornflour-2-3 tsp

Maida- 2-3 tsp

Coriander leaves- 2 tsp chopped

To serve with: spicy salsa sauce

Korean chili sauce- 2-3 tbsp.

Honey-2 tsp

White vinegar- 2 tsp

Finely diced ginger-1 tsp

Spring onion greens-2 tsp chopped

Method:

1. To start with, prepare the fish cake mixture, combine all the ingredients into a food processor and convert it into a nice coarsely smooth mix.

2. Remove into a bowl, adjust texture by adding maida/ cornflour/ egg and using a non-stick pan with a little oil using a tablespoon drop small portions of the fish cake mixture and allow to set and cook on both sides for 3-4 mins, add oil as needed.

3. Meantime prepare the dipping sauce to go along by combining all the ingredients together, mix well and chill for 20 mins.

4. Arrange the prepared fish cakes on a serving platter and serve the dipping sauce alongside and relish this delicacy.

Recipe- 6] KOREAN RAMEN NOODLE SOUP

Ingredients:

Ramen noodles – 2 packets

Water- as needed to cook the noodles

Oil-1 tsp

sesame oil- 1 tsp

garlic- 1 tsp chopped

ginger-1 tsp chopped

onion-1 small chopped

carrot- 2-3 tbsp. chopped

mushrooms- 2-3 sliced

capsicum-1/4 shredded

salt and pepper to taste

soy sauce- 2 tsp

Korean chili sauce- 2 tsp

White vinegar-1 tsp

Boiled/cooked chicken/meat- 1 cup

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the ramen noodles as listed.

2. Heat oil and saute the garlic, ginger, onions for a few seconds, add in the ramen noodles and all veggies as per choice and stir fry for a minute, add in water/stock to cook the noodles.

3. Simmer the ramen noodles to cook for 10-12 mins, adjust the texture of the recipe as desired, add in the sauces and get the desired color and taste. Cook for 2-3 mins more.

4. Turn off the flame, add in the boiled chicken cubes etc into the serving bowls and pour/spoon over the hot ramen into the bowls, garnish with spring onion greens, add vinegar/ chili sauce to taste.

Recipe-7] KOREAN TWISTED DOUGHNUTS

Ingredients:

For the doughnut dough

Maida- 3 cups

Milk-1 cup

Butter- 3 tbsp. melted

Egg-1 no

Sugar-1/2 cup

Fresh yeast- 2 tsp

Salt-1/2 tsp

For the cinnamon sugar dusting:

Castor sugar-1/4 cup

Cinnamon powder-1/4 tsp

Mix and use for garnish.

Method:

1. In a mixing bowl, combine together the warm milk, sugar, melted butter and add in the yeast and cover, keep aside for 5 mins, allow the yeast to start activating.

2. Add in the egg and lightly mix it in with a fork. Now add in the sieved flour and salt and mix it in, prepare a nice medium hard textured dough. Cover and keep aside for 45 mins for fermentation.

3. Once the dough is double in size, divide into 16- 18 portions using a dough cutter, shape them into strips and then twist them. Heat oil in a frying pan on a medium flame and fry these prepared twisted doughnuts to a nice golden brown color, turning them occasionally in the oil, remove onto a kitchen paper and drain off excess oil.

4. Dust and coat the doughnuts with the cinnamon sugar mixture and if desired serve with a dipping sauce like white chocolate or dark chocolate, peanut butter and caramel sauce etc.

ON A CONCLUDING NOTE: Korean cooking is best explained as a burst of flavors, tastes, aromas and a balance of ecstasy which impresses any food lover. The cooking styles here are not only easy and healthy but also offer a varied choice and options to the foodies to pick between veg and non-veg ingredients in every category of the menu. Many people feel that this cuisine is not to our taste buds and commands a lot of out of the box concepts but in order to explore more about Korean cooking it is important to do so with an open mind and a thought process which makes it acceptable and creates a liking towards it as well.

My personal experience with Korean dishes and their adaptations has been very pleasant and for the fact innovating with this cooking is fun and can make it even more interesting and tasty when it comes to fusing it with home style ingredients and methods of cooking. The people of Korea are not only great when it comes to hospitality and food culture but they are also open to accepting ideas and thoughts welcoming tourists and foodies to reach out and make the experience all the more memorable!

July 22, 2024

Ingredient Ideology | Italian Delights By: Dr. Kaviraj Khialani- Celebrity Master Chef.

July 22, 2024/ Ritika Dsouza

The food of Italy is world famous and we all have tried the varieties and popular favourites from this cuisine. The pizzas, pasta, risotto, Italian stews, starters like antipasti, Italian baked dishes, the fresh pesto sauce, not to forget the Italian wines, cheese, breads & desserts! there is so much to pick & choose to relish this delectable cuisine.

The basic ingredients which we usually come across in an Italian kitchen include the extra virgin and varieties of olive oil for it adds a unique flavor to the food, the fresh herbs ideally grown in kitchen backyards and in house varieties from basil, thyme, oregano, rosemary and the mixed blends are great to add into Italian foods. Garlic, onion, tomatoes, chili flakes, fresh choice of veggies from zucchini, broccoli, asparagus, baby carrots, potatoes, eggplants are a few of the popular ones used.

Non-vegetarian options include the poultry, eggs, fish and seafood, red meats are preferred as well in stews and marinated grilled and served as main meals too with complimenting wines. Italian national favorite soup minestrone is a must have, healthy and nutritious as it is offers a good balance of nutrients and great for the taste buds. Breads like focaccia, panini, sun-dried tomato- olive bread, ciabatta, herbed rolls are amazing to use for sandwich making. Italian desserts like tiramisu, Pannacotta, cassata are some well known ones as well.

Here are a few recipes from Italian cuisine to give a try!

Recipe-1] ROASTED PEPPER & TOMATO SOUP

Ingredients

Red capsicum-1 no

Red, ripe tomatoes- 3-4 no

Garlic- 4-5 cloves

Onion-1 small chopped

Celery- 1 stalk, chopped

Salt and crushed black pepper to taste

Fresh basil- 10-12 no

Veg stock- 3 to 4 cups

Tomato puree-2-3 tbsp.

Chili flakes-1/2 tsp

Refined flour- 1 tbsp.

Butter-1 tsp

Olive oil-2 tsp

Fresh cream-2 tbsp.

Grated parmesan/cheese-2 tsp

To serve with:

Herbed croutons- ½ cup toasted/fried/baked.

Method:

1. Assemble all the ingredients for the soup.

2. Apply a little olive oil on the red capsicums and tomatoes and place them in an oven to roast for 20-25 mins or on a live flame until charred a little from all sides, remove and process in a mixer jar and keep aside.

3. Heat oil and butter in a pan add in the garlic, onions and saute them well add in celery, the flour and saute for 12-15 seconds, now add in the pepper-tomato puree and little stock as well to adjust the texture for the soup.

4. Add in the salt, pepper, basil leaves, chili flakes and allow to boil, simmer for 12-15 mins and strain if desired and blend in the fresh cream bring back to a boil and serve hot garnished with herbs, cheese and the croutons to go along.

Recipe-2] PESTO TOSSED POTATOES

Ingredients

Baby potatoes-400 gm. Boiled and peeled.

For the pesto sauce:

Fresh basil leaves- 1 cup

Garlic- 3-4 cloves

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water- 2 tsp

Lime juice-2 tsp

Grated cheese/parmesan-2 tbsp.

Pinenuts/cashew Tukda/ walnuts- 2 tbsp.

To toss along with the pesto potatoes:

Cherry tomatoes- 4-5 no cut 1 x 2

Black olives- 2-3 sliced

Green olives- 2-3 sliced

Fresh micro-greens- 2 tbsp.

Method:

1. Assemble all the ingredients for the dish.

2. Combine all the ingredients for the pesto sauce into a jar of mixer grinder/food processor and churn it up into a nice green sauce.

3. Remove it into a bowl adjust the seasonings to taste and keep it chilled until used.

4. Just before serving add the boiled potatoes to a mixing bowl add salt and pepper to taste, add in the pesto sauce, cherry tomatoes, olives and give it a nice toss.

5. As an option we can also add some more shavings of parmesan cheese and micro-greens and serve it immediately with some nice crusty toasted herbed rolls.

Recipe-3] PASTA IN HERBED TOMATO SAUCE

Ingredients

Boiled penne pasta- 2 cups

Olive oil-2 tsp

Garlic- 4-5 cloves, chopped

Onion-1 small, chopped

Tomatoes- 4-5 medium sized, blanched and puree.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Veg stock- 1 cup

Refined flour-1 tsp

Butter-1 tsp

Fresh cream- 2 tbsp.

White sauce-1/2 cup

Cheese-1/4 cup, parmesan or processed.

Fresh herbs to garnish.

Olives- black/green as needed.

Assorted blanched veggies- ½ cup- broccoli, bell peppers, asparagus etc can also be added to the pasta for more color, texture & taste.

Method:

1. Pre-prep all the ingredients for the pasta recipe and make it on the spot just before serving.

2. To prepare the sauce for the pasta, heat olive oil in a pan add in the garlic and onions, give it a nice saute for 1 minute, add in the refined flour and saute it for 20 seconds, add in the tomato puree, salt, pepper, mixed herbs, chili flakes and mix well, bring to a boil and simmer for 12-14 mins add a little veg stock to adjust texture.

3. Now add in the fresh cream, white sauce and little cheese and blend it all well into the sauce bring it to a boil and add in the boiled penne pasta and olives/ assorted veggies of your choice and adjust seasonings to taste.

4. Cook them altogether for another 2 mins and serve it hot into a pasta plate and garnish with grated parmesan cheese, olives, fresh herbs.

Recipe- 4] BRUSCHETTA AL FRESCO

Ingredients

For the base of the bruschetta:

French bread- 10-12 slices

To spread on the base:

Butter- 2 tbsp./Olive oil- 2 tsp + garlic- 1 tsp chopped + salt and crushed black pepper + mixed herbs- ½ tsp + chili flakes-1/2 tsp all the ingredients to be mixed well and applied on the slices and lightly toast them and keep aside.

For the topping:

Olive oil-2 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped

Tomatoes-2 no, blanched, peeled and roughly cut.

Sliced mushrooms-1 cup- optional can be added.

Salt and crushed black pepper to taste

Sliced black and green olives- 3-4 each

Mixed herbs-1/2 tsp or fresh basil- 8-10 leaves

Chili flakes- ½ tsp

Cheese- 2 tsp cream cheese/ grated cheese- 2 tbsp.

Capsico sauce/ tabasco sauce- 1 tsp

Method:

1. Pre-prep all the ingredients and keep ready for the topping.

2. In a pan heat oil and saute the garlic, onions and add in the cut tomato pieces, sliced mushrooms if being used may be added, salt, pepper, herbs, chili flakes and cook for 2-3 mins.

3. Turn off the flame, add in the Capsico sauce and cheese and mix lightly, just before serving place the topping at room temperature on the slices of bread and garnish with olives/herbs and serve.

Recipe-5] CHICKEN MUSHROOM RISOTTO

Ingredients

Arborio rice/ white rice- 1 cup

Olive oil- 2 tsp

Butter- 2 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Garlic- 3-4 cloves, chopped

Onion-1 small, chopped

Celery- 2 tsp chopped

Salt and pepper to taste

Sliced fresh button mushrooms- 1 cup or 8-10 no

Boneless chicken cubes- 1 cup/ 150 gms.

Veg/chicken stock -3-4 cups

Mixed herbs-1 tsp

Chili flakes-1/2 tsp

Fresh basil- 4-5 no

White sauce- 1 cup

Fresh cream-2 tsp

Grated cheese/ parmesan- 2 tbsp.

Sliced olives- black/green 3-4 no

Cherry tomatoes- 4-5 no.

Method

1. Assemble all the ingredients for the risotto recipe.

2. Clean the rice and keep aside, the white rice can be washed and soaked for 10 mins in water.

3. To start with the risotto, heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.

4 Add in the Arborio rice/ drained white rice, sliced mushrooms and boneless chicken cubes, salt, pepper, herbs, chili flakes and white wine if preferred 2 tsp can be added.

5. Saute all of it well for 2 mins, 1 and half cup of stock and bring to a boil also add in ½ cup white sauce and simmer and allow to cook until rice and chicken are done.

6. Lastly add in the fresh cream and cheese, olives and cherry tomatoes and garnish with fresh herbs, cheese and serve hot.

Recipe- 6] BLUEBERRY PANNACOTTA

Ingredients

Blueberries- fresh or frozen – 1 and half cup

Castor sugar- ¼ cup

Cooking cream/ heavy cream- 2 cups

Gelatin- 2 tsp

Vanilla essence-1 tsp

Crunchy nut praline- 2 tbsp. crushed for the garnish

Tinned cherries- 4-5 no for garnish

Mushy blue berries- 2 tsp for garnish.

Method:

1. To start with the panna cotta recipe in a bowl combine together the blueberries and sugar and mix well, keep aside for 20-25 mins.

2. In a saucepan, place the berry sugar mixture and using a wooden spoon mix it gently in order to blend and mash simultaneously.

3. Reduce the flame and allow to get to a nice syrup kind of texture add in the gelatin at this stage and stir well allowing it to mix.

4. Add in half the quantity of the cooking heavy cream into the saucepan and mix well, simmer and keep stirring in order to mash up the berries completely.

5. Strain the above mixture into a separate bowl and now add in the vanilla essence and the remaining half heavy cream and mix it all up well.

6. Set the panna cotta into individual serving bowls/ dessert cups and chill for 3-4 hours and serve garnished with some more mushy berries or some crunchy nutty praline/ cherries etc

July 08, 2024

Ingredient Ideology | Monsoon Special: Chaat Pe Charcha!!! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

July 08, 2024/ Ritika Dsouza

Chaat is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavour, though some chaat are sweet. Chaat is also referred to as a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. The different kinds of Chaat names from the collection are Aloo and Peas Chaat, Aloo Paneer Chaat, Sprouts Chaat, Raw Mango Chaat, Palak Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Oats Chaat, etc. There are almost more than 500 varieties of Chaat across the country in various states, cities and smaller places as well. In India, “chaat” is a word that describes more than just a set of snacks: It's a way of life, and a category of food that hits practically every element that makes something crave able—sweet, sour, tangy, spicy, and crunchy.

The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi Bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkis or samosa. There are those who say the word chaat originated from its literal meaning 'to lick'. It was so delicious that people licked their fingers and the bowl made of peepal leaves, called donas, in which it is often served. Others think it originated from the term chatpati (tangy). However, no one truly knows the origin.

Though Chaats are prepared with a mixture of various ingredients yet, they are not so unhealthy to eat. But, there is Chaat like Aloo Tikki chaat and samosa chaat can be unhealthy especially for the people who are trying to lose weight. In short, Samosa Chaat is made when samosa is broken into bite-sized pieces and served with masala, chutney, and spices. Even though it's amazing street food, it can also be made at home. It's the perfect dish to experiment with because there are so many different sauces and spices to try it with.

Here are a few easy to toss- mix- assemble and relish options for a Sunday evening with Chaats:

Recipe-1] CHATPATA MAKKAI WALA CHAAT

Ingredients:

Oil-2 tsp

Ginger-1 tsp chopped

Green chili-1 tsp chopped

Onion-1 small chopped

Tomato- 1 small chopped

Mint leaves- 8-10 no

Coriander leaves- 1 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 tsp

Tomato ketchup-1 tsp

Red chili sauce-1 tsp

Aamchur powder-1/2 tsp

Imli chutney- 2-3 tsp

Flat papdis- 4-5 no

Nylon sev- 2-3 tbsp.

Fresh anardana- 2-3 tbsp.

Method:

1. boil the American sweet corn until tender and keep aside.

2. prepare all the cutting- chopping of the ingredients as listed, keep it all chilled until used.

3. heat oil add ginger, chilies, corn and saute for a few seconds, add salt to taste, lime juice, chaat masala and all other sauces and flavourings.

4. add in the boiled corn, onions, tomatoes, mint, coriander leaves and give it all a nice mix. Add in boiled potato cubes as well for a little more volume in the chaat.

5. toss the chaat well just before serving and assemble it all on a serving plate and garnish with anardana, coriander, imli chutney and serve it chilled.

Recipe-2] KALA CHANA FIRANGI CHAAT.

Ingredients:

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Kala chana- 2 cups boiled

Boiled potatoes-1 cup peeled and diced

Salt to taste

Black pepper to taste

Chaat masala-1/2 tsp

Schezuan sauce- 2 tsp

Lime juice-2 tsp

Tomato ketchup-1 tsp

Onions-1 small chopped

Tomatoes-1 small chopped

Coriander-2 tbsp. chopped

Mint leaves- 8-10 no

Lightly toasted peanuts- 2-3 tbsp.

Method:

1. prepare all the ingredients for the chaat masti mazaa for Sundays.

2. in a mixing bowl toss up together the ingredients for the chaat one by one, add

In seasonings to taste, sauces, chutneys and mix well.

3. add in the variety of veggies as per taste and give them all a nice mix.

4. add in a little cream cheese as well to balance the spice if needed.

5. garnish the chaat well with elements like sev, puries, coriander, chaat masalas and chutneys and offer them immediately garnish with toasted or roasted peanuts, mint, coriander and serve chilled.

Recipe- 3] MAKHANA MASTI CHAAT

Ingredients;

Makhanas- lotus seeds-1 cup

Oil-2 -3 tsp

Salt to taste

Black pepper- to taste

Lime juice-2 tsp

Peanut butter- 2-3 tbsp.

Boiled corn-1/2 cup

Boiled potatoes-1/2 cup diced

Cucumber-1/2 no peeled and cut

Tomatoes- ½ cup diced

Boiled chicken cubes- ½ cup

Sliced chicken sausages-1/2 cup

Tomato ketchup-2- 3 tsp

For more options on veggies:

Saute sliced zucchini

Sliced saute mushrooms

Sliced black and green olives

Fresh herbs/ parsley/ micro-greens

Method:

1. prepare all the ingredients for the chaat recipe as listed.

2. lightly toast the makhanas in oil on a medium flame and add a little salt and pepper into the makhanas and remove, allow to cool.

3. in a mixing bowl, combine together all the ingredients for the makhana chaat recipe. Start with the basic ones, add the sauces, ingredients to flavour the makhanas. I personally also tried it with peanut butter with tomato ketchup, a dash of imli chutney and mint- coriander.

4. add in the chutneys, seasonings to taste and give it all a nice toss and set the chaat into small bowls, add makhanas towards the end and sprinkle some more chaat elements onto the chaat bowls and serve it immediately.

5. for garnishing Chaats we can also use grapes, kiwi, berries, orange segments, cubed papaya etc can also be an option to be used in Chaats.

Recipe- 4] PAKODE WALI CHAAT

Ingredients:

Assorted pakodas- onion bhajiyas, potato bhajiyas, moong dal pakodas,

Mix veggie pakodas, paneer pakodas, boiled egg pakodas, chicken pakodas etc can be used.

Onions- ½ cup chopped

Tomatoes-1/2 cup chopped

Mint leaves- 8-10 no

Coriander leaves-2 tbsp. chopped

Peanut butter chutney-2-3 tbsp.

Red chili sauce-1-2 tsp

Garlic red chili chutney-2-3 tsp

Imli chutney- 2-3 tsp

Curd- ½ cup beaten.

Chaat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/2 tsp

Lime juice- 2-3 tsp

Fresh fruits- pomegranate seeds or sliced dragon fruit.

Method:

1. to prepare the chaat elements, ensure all the ingredients are freshly cut and kept chilled.

2. choose between the pakodas as per choice and taste. Take 2-3 varieties of the pakodas for this chaat recipe.

3. the chaat is to be assembled just before serving, we need to keep all the choice of toppings, chutneys etc ready with us for this session.

4. the pakodas can be fried and assembled as chaat while they are a little warm as well similarly the moong dal pakodas can also be served while a little warm with toppings.

5. ensure the elements of the chaat are handy and ready to use once we start the assembly process. Add the toppings randomly on the pakodas, use squeeze out bottles to remove out the assorted topping sauces, chutneys etc on the chaat.

6. garnish the chaat with assorted garnishes from the classics to the creative ones and make it look nice, attractive and tempting.

Recipe- 5] PEANUT WALI KHASTA MAZAA CHAAT

Ingredients;

Peanuts- 1 and a half cup, boiled, fried/ roasted.

For non-veg- boiled/grilled/tandoori chicken sliced

For veg- paneer tikka- cut sliced/ cubes

For the chaat dressing:

Oil-1 tsp

Imli chutney-2-3 tbsp.

ginger juliennes-2-3 tsp

lime juice-2-3 tsp

mango pickle masala-2 tsp

tomato ketchup-2-3 tsp

raisins- 2-3 tsp

date puree-2-3 tsp

white vinegar-1 tsp

brown sugar-1- 2 tsp

mint and coriander- 2-3 tbsp.

onions- ½ cup chopped

tomatoes- ½ cup chopped

green chilies- 1 tsp chopped

chaat masala-1/2 tsp

salt and crushed pepper to taste

method:

1. prepare all the elements for the chaat and keep it all ready to toss.

2. choose between the veg and non-veg options for the chaat combination.

3. peanuts are a good choice to add into chaat and goes well with potatoes, boiled chana,

Rajma, chauli etc.

4. assorted fruits like apples, pears, orange segments, ripe papaya cubes, grapes etc.

5. add in the assorted chutneys, sauces, chaat ingredients as needed and give it all a nice toss.

6. we can also use papdis, sev, bhujiya, crushed mathhri and other crunchy stuff as well like soya sticks, namkeen chiwda etc can also add taste and volume into the chaat. Garnish and serve immediately.

Recipe- 6] RAJMA AUR KAIRI WALI CHAAT

Ingredients:

Boiled rajma- 2 cups

Boiled cubed potatoes- 1 cup

Onion-1/2 small chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Lime juice- 2 tsp

Chaat masala powder- ½ tsp

Kala namak- ½ tsp

Raw mango- ½ cup cut

Imli chutney-1/4 cup

Green chutney- ¼ cup

Tomato ketchup-1 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/4 tsp

Flat papdi-1/2 cup

Nylon serv-1/2 cup

Assorted fruits-1/2 cup cut

For garnish-

Assorted nuts

Assorted greens

Sliced dates

Method:

1. prepare all the ingredients for the chaat and ensure they are all cut and kept chilled.

2. boil the rajma and keep aside, boil potatoes and peel, cut into cubes and keep aside.

3. prepare all the other ingredients as well for the chaat and keep it handy.

4. fruits, garnishes, toppings, options for veg and non-veg need to be checked.

5. just before serving the guest. We need to add everything from rajma to veggies and kairi into the mixing bowl and add

Seasonings, chutneys, sauces as per taste and give it all a nice toss, mix.

6. assemble the chaat into small glasses, mini portion bowls etc and place colorful garnishes on the chaat and ensure it is looking fresh. Serve the chaat immediately and relish it.

June 17, 2024

Ingredient Ideology | Let’s Appease The Green Peas By: Celebrity Master Chef Kaviraj Khialani

June 17, 2024/ Ritika Dsouza

Calm, composed, versatile superfood great in its nutritive offering is how it has been defined by many foodies and gourmet lovers. Also called as garden peas, they are small spherical seeds that come from pods. One of most adored and used ingredients in many kitchens from our all-time favorite aloo mattar, pea pulao, mattar aur pyaaz ki Kachories, parathas with green pea filling, mattar paneer korma and more.

Green peas are one such ingredient which is naturally sweet legume rich in a number of our daily dietary requirements. The composition of this small yet wonderful ingredient is the pod and the pea within. The pods are rich in fiber and some of the softer varieties are consumed as well like the snow peas etc.

They are low in calories and good for our system and eases digestion as well to an extent,100 gms of green peas have around 81 calories approx. and its varied preparations from soups, salads, dips, stir fries and curries make them all the more interesting to involve them into our diet plans.

Health benefits of Green Peas:

*Green peas are considered as heart healthy food and their consumption in our diet in a number of healthy ways can add to the value of our system.

* Good for our skin, they contain fair amounts of fiber and anti-oxidants which protect us in many ways.

* Peas are also a good source of all the essential vitamins and minerals we need in our body like folate, iron, phosphorus and more.

* Green peas are considered one of the best sources of plant based proteins for us and they increase the levels of certain proteins in our body which reduce number of calories consumed in a day as well.

*They are relatively low in glycemic index which is a measure known to check how quickly our blood sugar rises after eating food.

Uses of Green Peas in our Kitchen:

One of my all-time favorite with green peas is a bhuna mattar aur makkai ka shorba, peas and corn roasted and then tempered to a nice light soup, besides the Pudina mattar broth, cream of green peas soup, pea and lentil puree soup.
Green peas are popular in Indian and both western cuisines as well from the fresh pea mash with fried fish, pea quenelles in sun dried tomato sauce, pasta with pea pesto and basil, green pea soup with bacon and sunflower seeds, pea and potato croquettes, mashed potatoes with smoked peas, pea roesti and hash browns stuffed with minted pea mixture.
Indian recipes like mattar filling inside the famous Kachories, cooked mashed spiced peas filling inside parathas, in doughs for puries, also try adding dehydrated pea flour/powder into your dough for making parathas etc it is tasty as well and the list gets even bigger looking at the way we add it to our subzis.
Mattar paneer, mattar aloo, Gobi mattar ki subzi, makhana mattar korma, pea pulao, mattar ka kofta in mildly spiced Indian gravies. while most of us love the winter fresh green peas, cleaning them is fun and storing them in our freezer keeps a bit of stock in hand as well,but we do have frozen options as well with green peas.
I also tried using green peas in a puree form converting it into gravies as well with addition of little spinach puree and cashew paste and coconut milk, turned out nice with chicken and cheese koftas & also with soy chunks and mushrooms.
Green peas with rice also has a great connect from the basic ones to the layered ones, try peas with brown rice in a pulao form by flavoring with cinnamon and add a few chopped dates into it and give it a dum for few mins.
From the stir fry concepts, to adding them to dips and spreads green peas are handy, helpful, tasty and easy to include in almost every dish we wish to add content color and value.

Here are a few Simple & Tasty Recipes using Green Peas:

Recipe-1] PEA PARADISE SOUP

Ingredients

Green peas- 2 cups fresh/frozen.

Olive oil/ oil/ butter- 1 tbsp.

Bayleaf- 1 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Herbs- fresh or dried as per choice

Chili flakes- 1 tsp.

Potato-1 med sized peeled and cubed.

Roasted crushed jeera-1/2 tsp

Garam masala powder-1/4 tsp.

Water/vegetable stock-4- 5 cups

Flax seeds/ melon seeds/ pumpkin seeds- 2 tsp for garnish

Low fat cream/fresh cream/almond cream- 1 tsp garnish

Method:

1. Prepare all the ingredients for the soup.

2. Heat oil in a pan, add in the Bayleaf, onions, garlic and saute for a few seconds.

3. Add in the green peas, potato, salt and all spices, flavorings, herbs etc and mix well for 30 seconds.

4. now add in the liquid and bring to a boil, simmer for 10-15 mins and cool, puree and strain the soup well.

5. bring it back to a boil, check for seasonings, adjust the texture and serve hot.

Chefs Variations:

For Veg: to make it more nutritious try adding ginger, green chili, soy chunks/ tofu as an option.

For added green color we can also add spinach leaves, fresh basil leaves, broccoli etc as well.

For Non-Veg: can use chicken stock as well to make the soup and later add boiled chopped chicken in the soup and bring to a boil.

Recipe- 2] NUTKHUT MATTAR PESTO PASTA

Ingredients:

For the Mattar Pesto:

Green peas- 1 cup boiled

Green chili- 1 tsp chopped

Fresh coriander leaves- ½ cup

Fresh mint leaves- ¼ cup

Fresh basil leaves- 1/2cup

Salt and pepper to taste

Lime juice- 2 tbsp.

Garlic- 1 tsp chopped

Oil/olive oil- 3-4 tbsp.

Chilled water- 2-3 tbsp.

Cashews/ almonds/ peanuts- 2-3 tbsp.

For the Pasta:

Use any choice of pasta as desired- penne/fusilli/macaroni etc to be boiled until just cooked and refreshed with cold water, a little sprinkle of olive oil and kept aside.

To Assemble the Dish:

Sliced saute mushrooms/ Babycorn/ blanched broccoli/ zucchini cubes/ roasted or grilled brinjal slices/ cooked sliced tandoori chicken/ saute masala prawns/ sliced grilled fish/scrambled eggs/ shredded double fried eggs/sun-dried tomatoes/canned tuna fish etc can all be a choice of additional ingredients which we can add to our pasta dish.

Elements of Garnish:

Parmesan cheese shavings- ¼ cup or any cheese of your choice can be used.

Cherry tomatoes- 4-5 cut 1 x2

Black olives/ green olives- 4-5 sliced

Fresh herbs like parsley/basil/coriander/mint etc.

Method:

1. Prepare the mattar pesto dressing and keep chilled in the fridge.

2. Work on the boiled pasta and keep it chilled as well.

3. In a mixing bowl combine together the sauce and pasta and choose from the add on list and incorporate that as well here and toss the salad well.

4. Arrange the dressed pasta on a salad/serving plate and choose from the garnishes and serve immediately.

Recipe-3] EVER GREEN HEALTHY DIP

Ingredients

Green peas- 1 and a half cup boiled.

Blanched spinach leaves- 1 cup

Fresh coriander and mint-1 cup mix

Green chili-2 no cut

Garlic-1 tsp chopped

Celery- ¼ cup stem part cut

Olive oil/oil- 3-4 tbsp.

Salt and pepper to taste

Roasted crushed peanuts- 2-3 tbsp.

Chilled water-3-4 tbsp.

Method:

1.Prepare all the ingredients for the dip.

2. Using a grinder jar, we shall combine all these ingredients and blend it into a coarsely smooth texture, chilled water will help us to get the desired texture without discoloring it.

3. Add lime/rock salt/ chaat masala as per taste/add any seeds like sunflower/ roasted sesame seeds/pomegranate seeds etc for a crunch as well.

4. Chill the dip until being served, drizzle a little olive oil/sesame oil etc on top and serve with crackers/sticks of veggies/lavash/ toasted garlic bread/grilled or baked potatoes/chicken on skewers etc. I also tried adding tofu/cream cheese/grated cheese/grated paneer into the same dip as well for variety.

May 27, 2024

Ingredient Ideology | Refreshing & Ravishing Lychee Delights By: Dr. Kaviraj Khialani – Celebrity Master Chef.

May 27, 2024/ Ritika Dsouza

Lychees are also known as the Queen of Fruits being packed with an abundance of nutrition & goodness to offer us. It is also called as Chinese Strawberry having seen its origins that side, they are oval round and petite, roughly size of a walnut & their leathery skin is covered with tiny spikes. Young lychees usually start out green and as they mature they become blushed with a tinge of pink and eventually they brighten up to red. The pearly white pulp is covered in juice and houses a dark brown seed at its center. The firm yet gelatinous pulp is chewy and juicy mellow in taste with a fruity flavor to enhance our moods.

5 Health Benefits of Lychees:

A great ingredient helps us boost our immunity system.
Lychees are high in fiber content which is good for us.
They contain considerable amounts of minerals like potassium, copper and also rich in Vitamin-C.
Lychees are also handy to keep around when on a weight loss regime.
They also help improve blood circulation in the body & good for bone health.

Here are a few simple- easy & tempting recipes with Lychees:

Recipe-1] TROPICAL LYCHEE TOSS SALAD

Ingredients

8-10 lychees – fresh/ tinned stone removed and cut 1 x 2

1 mango cut into cubes

½ cup tender coconut malai/flesh – shredded

1 no lime juice

2 tsp ginger juice

1 tsp honey

8-10 mint leaves

4-5 fresh basil leaves

2 tsp flax seeds/melon seeds/toasted white sesame seeds.

1 pinch of salt

1 tbsp. raisins and walnuts chopped

Method:

Prepare all the ingredients for the easy marinated tropical lychee salad. In a mixing bowl add the ingredients for the dressing and mix them all well. Add in the lychees, mango, tender coconut, nuts and seeds, herbs and give it a nice toss. Keep this bowl in the fridge or in a cool place for around 15-20 mins and then serve the refreshing bowl of salad to rejuvenate.

Recipe-2] LYCHEE DETOX COOLER

Ingredients

8-10 no lychees- fresh/canned

2 cups coconut water

2 tbsp. lemon juice

2 tsp honey

1 tsp chia seed powder- optional/ ¼ tsp cinnamon powder- opt.

8-10 mint leaves

Method:

Pre-prep all the ingredients for the simple refreshing cooler recipe. In a blender jar combine together the lychees and other ingredients add in a little coconut water and churn it up into a nice crush. Chill the serving glasses and add a couple of ice cubes if desired and then pour the blended concoction in the glasses and top with more coconut water all the way up. Give it a nice stir and serve immediately.

Recipe-3] LYCHEE SMOOTHIE

Ingredients

8-10 lychees- fresh/tinned

1 ripe banana

1 tsp flax seed powder/ chia seed powder

1 cup milk

1 scoop vanilla ice cream

2-3 tbsp. fresh tender coconut malai

1 tbsp. assorted chopped nuts.

Method:

Prepare all the ingredients for the healthy smoothie shake. In a blender jar combine together the lychees, banana, milk, ice-cream and tender coconut malai and churn them all into a nice smooth mixture. Remove the smoothie into chilled serving glasses and garnish with nuts/mint/ fresh lychee and serve.

Recipe-4] LYCHEE KA DESI ANDAZ

Ingredients

8-10 lychees- fresh/tinned, roughly cut.

3 and a half cups milk

2 tbsp. raw rice powder along with 2-3 green cardamoms crushed.

3-4 tbsp. sugar or use jaggery/ honey/ date puree

2 tbsp. mava, grated

2 tsp chopped almonds and raisins

2 tsp chopped cashewnuts

1 tsp ghee

2 tsp rose water

Method:

Prepare all the ingredients before starting up the desi sweet recipe. In a saucepan combine together milk, sugar or sweetener as desired to taste, stir well for a couple of minutes and add in the rice and cardamom mix and stir constantly for around 12-15 mins on a low flame allowing the rice to cook and thicken up the phirni gradually. After around 15-20 mins the phirni starts getting a little texture to it, add the ghee and mava and a few nuts and stir well, simmer for another 12-15 mins. Allow to cool and add the rose water, a few roughly cut lychees into the phirni and mix well, set the phirni in dessert bowls/ cups and allow to chill for 1-2 hours, garnish with assorted nuts and few lychees and serve.

Recipe-5] LYCHEE VEGGIE GOODNESS

Ingredients

8-10 lychees fresh/tinned

1 green cucumber, cut into slices

½ cup pomegranate seeds

1 small tomato cut into cubes

1 cup papaya cubes

1 pinch of salt

2 tsp ginger juice

¼ tsp crushed black pepper

8-10 mint leaves

2 tsp honey

5-6 fresh basil leaves

2 tsp olive oil

2 tsp white sesame seeds/ chia seeds/ sunflower seeds

Method:

Prepare all the ingredients for the goodness tossed salad. In a mixing bowl assemble all the ingredients for the dressing and mix it well. Add in the veggies and seeds, herbs, lychees and toss them all up with the dressing and allow to rest for 8-10 mins in the fridge. Arrange a base of fresh lettuce leaves on a serving plate or a salad bowl and portion the lychee veggie salad and garnish with fresh micro-greens, pomegranate seeds, fresh herbs and seeds etc.

Recipe-6] LUSTY LYCHEE PUDDING

Ingredients

8-10 lychees fresh/tinned, chopped

1 mango cut into cubes

½ tin condensed milk/ milkmaid

2 tsp gelatin

3 tbsp. custard powder vanilla flavoured

750 ml milk

½ cup whipping cream

Method:

Prepare the custard first, boil the milk add in the custard powder dissolved in 2 tbsp. cold milk and gradually thicken it by stirring constantly, once the custard gets thick enough to coat the back of a spoon, turn off the flame, allow to cool. Soak the gelatin in 2 tbsp. warm water and allow to bloom for 4-5 mins and add it to the custard while it is still warm. In a separate bowl beat together the condensed milk and the cream together until light and fluffy. Add in the roughly cut lychees and mangoes into the cooled down custard mixture. Lastly fold in the cream and condensed milk and blend it all well. Portion the dessert into serving bowls/cups and allow to set in the fridge for 2-3 hours and garnish with a dollop of cream and a few fresh lychees/nuts/ cherries/ mint and serve chilled.

March 25, 2024

Ingredient Ideology |Holi Ke Naam…kuch Dilkhush Pakwaan! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

March 25, 2024/ Ritika Dsouza

Holi Ke Naam…kuch Dilkhush Pakwaan!

Introduction to Festival of Holi:

Holi, also known as the Festival of Colors, is a vibrant and joyous Hindu festival celebrated primarily in India and Nepal. It marks the arrival of spring and the victory of good over evil. During Holi, people come together to play with colors, dance, sing, and enjoy festive foods. It's a time to forgive and forget, repair broken relationships, and celebrate new beginnings. Holi is a festival that transcends barriers of age, gender, and caste, bringing people together in a spirit of unity and love.

Origin of Holi Festival:

Holi, the Festival of Colors, has ancient roots in Hindu mythology. It celebrates the victory of good over evil, with stories like Holika and Prahlad. It's also linked to Lord Krishna, who playfully colored Radha and others. Today, Holi marks the arrival of spring, uniting people through colorful celebrations, music, and festive foods.

Famous Foods on Holi from Various parts of India:

Holi is celebrated with a variety of delicious foods across India. Some of the famous dishes enjoyed during this festival include:

Gujiya (North India): A sweet dumpling filled with khoya (milk solids), coconut, nuts, and cardamom, often deep-fried and dipped in sugar syrup.
Puran Poli (Maharashtra): A sweet flatbread filled with a mixture of cooked lentils, jaggery, and spices, often enjoyed with ghee.
Malpua (North India): Sweet pancakes made with flour, milk, and sugar, often flavored with cardamom and saffron, and fried until crisp.
Thandai (North India): A refreshing drink made with milk, nuts, and spices like saffron, cardamom, and fennel seeds, often mixed with bhang (cannabis paste) during Holi.
Dahi Vada (North India): Lentil dumplings soaked in yogurt and topped with tangy tamarind chutney and spicy masalas.
Bhang Pakora (North India): Fritters made with bhang (cannabis paste) mixed into the batter, traditionally consumed for its intoxicating effects during Holi.
Pulihora (Andhra Pradesh and Telangana): Tamarind rice seasoned with mustard seeds, curry leaves, and turmeric, often served as a festive dish during Holi.
Thandu Keerai Kootu (Tamil Nadu): A curry made with thandu keerai (amaranth stems), lentils, coconut, and spices, often enjoyed with rice during Holi.

These are just a few examples, as different regions of India have their own unique traditional dishes and sweets that are enjoyed during the festival of Holi.

Holi, the festival of colors, is also a celebration of food! Many traditional Holi foods offer health benefits:

Gujiya: This sweet treat is rich in protein and healthy fats from the khoya (reduced milk) and dry fruits.
Thandai: A refreshing drink made with milk, nuts, and spices like saffron and cardamom, it is hydrating and rich in antioxidants.
Pakoras: These fried snacks can be made with vegetables like spinach, potato, or onion, providing vitamins, minerals, and fiber.
Dahi Vada: Lentils in dahi vada provide protein and fiber, while yogurt offers probiotics for gut health.
Bhang: Although consumed in moderation, bhang (a preparation of cannabis) is believed to have medicinal properties, including pain relief and relaxation.

While enjoying these delicacies, it's important to practice moderation and balance with other nutritious foods to maintain a healthy diet.

Recipes to Try Out This Holi & enjoy with loved ones!

Puran Poli (Maharashtra):

Ingredients:

1 cup chana dal (split Bengal gram)

1 cup jaggery
1 cup whole wheat flour
1 cup ghee
water for dough
cardamom powder as per taste

Method:

Cook chana dal, mash it, add jaggery and cardamom powder.
Make a dough with flour, roll it, stuff with the dal mixture, and cook on a griddle with ghee.

Malpua (North India):

Ingredients:

1 cup flour
1/2 cup milk
1/2 cup sugar
1/4 cup fennel seeds
Ghee for frying
Water as required

Method:

Mix flour, milk, and water to make a thick batter.
Add sugar and fennel seeds.
Fry spoonful’s of batter in ghee until golden.

Thandai (North India):

Ingredients:

1 liter milk
1/2 cup sugar
1/4 cup almonds
1/4 cup cashews
2 tbsp melon seeds
2 tbsp poppy seeds
1/2 tsp cardamom powder
saffron strands for garnishes

Method:

Soak almonds, cashews, melon seeds, and poppy seeds.
Blend with some milk.
Boil remaining milk with sugar, add the paste, and simmer.
Add cardamom powder and saffron.

Pakoras (Punjab):

Ingredients:

1 cup chickpea flour
1 potato (sliced)
1 onion (sliced)
1/2 cup spinach (chopped)
1/2 tsp carom seeds
Salt as required
oil for frying.

Method:

Mix chickpea flour, carom seeds, and salt.
Add water to make a thick batter.
Dip potato, onion, and spinach in the batter and fry until golden.

Bhang Ki Chutney (Uttar Pradesh):

Ingredients:

1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
2-3 green chilies
1/2 tsp cumin seeds
1/2 tsp black salt
2-3 tbsp bhang seeds
Water as required

Method:

Grind mint leaves, coriander leaves, green chilies, cumin seeds, and black salt with some water.
Add bhang seeds and grind again.

Gujiya (North India):

Ingredients:

2 cups all-purpose flour
1/2 cup ghee
1 cup khoya
1/2 cup powdered sugar
2 tbsp chopped nuts
oil for frying.

Method:

Mix flour and ghee to make a dough.
Roll out into small circles.
Fill with a mixture of khoya, sugar, and nuts.
Fold and seal edges.
Fry until golden.

Conclusion

Holi, the festival of colors, is a time for joyous celebration and indulging in delicious traditional foods from various parts of India. These recipes not only satisfy the taste buds but also offer a range of health benefits. From the rich flavors of Puran Poli to the refreshing Thandai and the crispy Pakoras, each dish adds a unique touch to the festive experience. Whether you're trying out the savory flavors of North India or the sweet delicacies of South India, these recipes are sure to make your Holi celebration even more special. So, gather your loved ones, savor these delightful dishes, and immerse yourself in the spirit of Holi!

March 18, 2024

Ingredient Ideology | The Jackfruit Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef.

March 18, 2024/ Ritika Dsouza

The Jackfruit Trivia

INTRODUCTION:

Jackfruit,a tropical giant revered as the world's largest tree fruit, holds a special place in culinary traditions and cultural practices across Asia, particularly in countries like India, Thailand, and Indonesia. Belonging to the Moraceae family, the jackfruit tree (Artocarpus heterophyllus) produces enormous, spiky-skinned fruits that can weigh up to 80 pounds and grow as large as three feet in length. Native to the rainforests of South and Southeast Asia, jackfruit is celebrated for its versatility, with both its sweet, fragrant flesh and seeds used in a variety of savory and sweet dishes. Jackfruit, a tropical giant revered as the world's largest tree fruit, holds a special place in culinary traditions and cultural practices across Asia, particularly in countries like India, Thailand, and Indonesia. Belonging to the Moraceae family, the jackfruit tree (Artocarpus heterophyllus) produces enormous, spiky-skinned fruits that can weigh up to 80 pounds and grow as large as three feet in length. Native to the rainforests of South and Southeast Asia, jackfruit is celebrated for its versatility, with both its sweet, fragrant flesh and seeds used in a variety of savory and sweet dishes.

ORIGIN:

The jackfruit, originating from South and Southeast Asia, has been cultivated for thousands of years, particularly in countries like India, Bangladesh, and Malaysia. Belonging to the Moraceae family, jackfruit trees produce large, spiky-skinned fruits with sweet, fragrant flesh and seeds. Culturally significant, jackfruit has been an integral part of traditional diets and culinary practices across Asia. Its adaptability to tropical climates has led to its cultivation in regions worldwide. Jackfruit's versatility as both a Savory and sweet ingredient has made it popular in a wide range of dishes. With rising interest in plant-based diets, jackfruit has gained recognition as a meat substitute due to its meaty texture and ability to absorb flavors. As a sustainable and nutritious fruit, jackfruit continues to be valued for its contribution to food security and livelihoods in tropical regions. Today, India remains the largest producer and consumer of jackfruit, showcasing its enduring importance in Asian cuisine and culture.

HEALTH BENEFITS:

Jackfruit offers a range of health benefits due to its nutritional composition:

1. Rich in Nutrients: Jackfruit is packed with essential vitamins, minerals, and antioxidants, including vitamin C, vitamin A, potassium, magnesium, and various B vitamins, which support overall health and well-being.

2. Dietary Fiber: Jackfruit is a good source of dietary fiber, which aids digestion, promotes regular bowel movements, and helps prevent constipation.

3. Antioxidant Properties: The antioxidants in jackfruit, such as flavonoids and phytonutrients, help protect cells from oxidative stress and damage caused by free radicals, reducing the risk of chronic diseases.

4. Immune Support: The high vitamin C content in jackfruit supports immune function, helping the body fight off infections and illnesses.

5. Heart Health: Potassium in jackfruit helps regulate blood pressure levels, while dietary fiber and antioxidants may help lower cholesterol levels, reducing the risk of heart disease.

6. Weight Management: Jackfruit is relatively low in calories and fat, making it a filling and nutritious option for those watching their weight.

RECIPIES USING JACKFRUIT:

1. Jackfruit Curry:

Ingredients:

2 cups ripe jackfruit, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1 cup coconut milk
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chili powder
Salt to taste
Curry leaves
1 teaspoon mustard seeds
2 tablespoons oil

Instructions:

Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions. Saute until onions turn golden brown.
Add ginger-garlic paste and sauté for a minute.
Add chopped tomatoes and cook until they turn mushy.
Add turmeric powder, coriander powder, cumin powder, chili powder, and salt. Mix well.
Add chopped jackfruit and cook for 5 minutes.
Pour coconut milk and simmer until the curry thickens.
Serve hot with rice or bread.

2. Jackfruit Stir-Fry:

Ingredients:

2 cups raw jackfruit, boiled and sliced
1 cup mixed vegetables (bell peppers, carrots, beans), sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon sesame oil
Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pan and add minced garlic. Sauté until fragrant.

2. Add mixed vegetables and boiled jackfruit slices. Stir-fry for 5-7 minutes.

3. Mix in soy sauce, chili paste, salt, and pepper. Cook for another 2-3 minutes.

4. Adjust seasoning according to taste.

5. Serve hot as a side dish or over rice.

3. Jackfruit Pulao:

Ingredients:

1 cup basmati rice, soaked for 30 minutes
1 cup ripe jackfruit, chopped
1 onion, thinly sliced
1-inch ginger, grated
2 cloves garlic, minced
Whole spices (1 cinnamon stick, 3 cloves, 2 cardamom pods)
Few mint leaves and coriander leaves, chopped
2 tablespoons ghee
Salt to taste

Instructions:

Heat ghee in a pan and add whole spices. Saute for a minute.
Add sliced onions, grated ginger, and minced garlic. Fry until onions turn golden brown.
Add chopped jackfruit and cook for 3-4 minutes.
Drain soaked rice and add it to the pan. Mix well.
Add 2 cups of water, salt, and chopped mint leaves. Bring to a boil.
Reduce heat, cover, and cook until the rice is done.
Garnish with chopped coriander leaves and serve hot.

4. Jackfruit Tacos:

Ingredients:

2 cups shredded jackfruit (cooked or canned)
8 taco shells
1 onion, chopped
1 bell pepper, thinly sliced
2 jalapenos, diced
2 tablespoons taco seasoning
1 lime, juiced
Fresh cilantro, chopped
Sour cream and shredded cheese (optional toppings)

Instructions:

Heat a skillet over medium heat and add shredded jackfruit. Cook for 2-3 minutes.
Add chopped onions, bell peppers, and jalapenos to the skillet. Cook until vegetables are tender.
Stir in taco seasoning and lime juice. Cook for an additional 2 minutes.
Warm taco shells according to package instructions.
Fill each taco shell with the jackfruit mixture.
Top with chopped cilantro, sour cream, and shredded cheese if desired.
Serve hot and enjoy your jackfruit tacos!

5. Jackfruit Cutlets:

Ingredients:

2 cups raw jackfruit, boiled and mashed
2 potatoes, boiled and mashed
1 onion, finely chopped
2 green chilies, finely chopped
1-inch ginger, grated
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 cup bread crumbs
Salt to taste
Oil for frying

Instructions:

In a mixing bowl, combine mashed jackfruit, mashed potatoes, chopped onions, green chilies, grated ginger, turmeric powder, garam masala, and salt.
Mix well to form a smooth dough.
Divide the dough into equal-sized portions and shape them into cutlets.
Roll each cutlet in bread crumbs to coat evenly.
Heat oil in a pan over medium heat for frying.
Fry the cutlets until they turn golden brown and crispy on both sides.
Drain excess oil on a paper towel.
Serve hot with ketchup or chutney.

6. Jackfruit Smoothie:

Ingredients:

1 cup ripe jackfruit, chopped
1 ripe banana, sliced
1/2 cup yogurt (or coconut milk for a vegan option)
1/2 cup milk (or almond milk for a vegan option)
1 tablespoon honey (adjust to taste)
1/2 teaspoon vanilla extract
Ice cubes (optional)

Instructions:

In a blender, combine chopped jackfruit, sliced banana, yogurt, milk, honey, and vanilla extract.
Blend until smooth and creamy. Add ice cubes if desired for a colder smoothie.
Taste and adjust sweetness by adding more honey if needed.
Pour the smoothie into glasses and serve immediately.
Garnish with a slice of jackfruit or a sprinkle of cinnamon if desired.

CONCLUSION:

In conclusion, jackfruit stands out as a nutritional powerhouse, offering a wide range of health benefits alongside its delicious flavor and versatility in cooking. Originating from South and Southeast Asia, this tropical fruit has been cherished for centuries for its abundance of essential vitamins, minerals, and antioxidants. From supporting digestive health and boosting immunity to promoting heart health and aiding in weight management, jackfruit proves to be a valuable addition to any diet. Its adaptability as both a savory and sweet ingredient further enhances its appeal, while its sustainability and contribution to food security underscore its importance in tropical regions. As interest in plant-based diets and sustainable food sources continues to rise, jackfruit emerges as a culinary gem that not only delights the palate but also nourishes the body, making it a beloved fruit with enduring popularity worldwide.

February 26, 2024

Ingredient Ideology | Favouring Fettuccine Pasta By: Dr. Kaviraj Khialani Celebrity Master Chef

February 26, 2024/ Ritika Dsouza

INTRODUCTION

Fettuccine pasta, originating from Italian cuisine, is a type of pasta known for its long, flat ribbons, which are about a quarter of an inch wide. The name "fettuccine" means "little ribbons" in Italian, aptly describing its appearance. Traditionally made from egg and flour, this pasta is rolled thin and then cut into its distinctive strips. Fettuccine is famously paired with rich and creamy Alfredo sauce, though it is versatile enough to be served with a variety of sauces and ingredients, including tomato-based sauces, vegetables, and meats. Its substantial texture allows it to hold sauces well, making it a beloved choice in both Italian and international cuisines.

ORIGIN:

Fettuccine pasta has its roots deeply embedded in Italian cuisine, with a particularly strong association to the region of Lazio, and more specifically, the city of Rome. The origins of fettuccine date back centuries, highlighting its longstanding tradition within Italian culinary history. The pasta's creation is a testament to the simplicity and elegance of Italian cooking, utilizing just a few basic ingredients - flour and eggs to produce a versatile and beloved dish.

The precise historical origin of fettuccine is difficult to pinpoint, as pasta in various forms has been a staple in Italian diets since at least the Middle Ages. However, fettuccine likely emerged as a distinct type of pasta in the Roman and Lazio culinary tradition sometime during the Renaissance period, when Italian cuisine began to be more thoroughly documented and regional specialties were celebrated.

One of the most famous dishes associated with fettuccine is Fettuccine Alfredo. The dish was popularized in the early 20th century by Alfredo di Lelio, a Roman restaurateur who created the rich, buttery sauce in an effort to entice his pregnant wife to eat.

The dish, originally just fettuccine tossed with butter and Parmesan cheese, became a hit and has since become synonymous with Italian-American cuisine, though it remains much simpler and less creamy in its original Roman version.

HEALTH BENEFITS OF FETTUCCINE PASTA

Fettuccine pasta, like other types of pasta, can be part of a balanced diet and offer several health benefits, particularly when consumed in moderation and as part of a meal that includes a variety of nutrient-rich foods. Here are some potential health benefits of fettuccine pasta:

Energy Source: Pasta is a carbohydrate-rich food, providing a good source of energy. The body breaks down carbohydrates into glucose, which is used for fuel by the body's cells, tissues, and organs.

Low in Sodium and Cholesterol-Free: Plain pasta, including fettuccine, is low in sodium and cholesterol-free. This can be beneficial for heart health when consumed as part of a diet that keeps sodium and cholesterol intake within recommended limits.

Enriched Varieties: Many pasta varieties are enriched with essential nutrients, including iron and B vitamins such as folic acid. Folic acid is particularly important for pregnant women as it helps prevent neural tube defects in newborns.

Dietary Fiber: Whole wheat or whole grain versions of fettuccine pasta can be a good source of dietary fiber, which is important for digestive health. Fiber helps to keep the digestive system running smoothly, can aid in weight management, and supports a healthy heart by helping to lower cholesterol levels

Protein: Pasta contains some protein, and when paired with protein-rich foods (like cheese, meats, or legumes) in sauces or dishes, it can contribute to your daily protein intake, which is essential for muscle building and repair.

Versatility for Balanced Meals: Fettuccine's versatility means it can be combined with a variety of vegetables, lean proteins, and healthy fats to create a well-rounded and nutritious meal. For instance, adding vegetables and a lean protein source to a fettuccine dish can increase its vitamin, mineral, and fiber content.

USES OF FETTUCCINE PASTA IN KITCHEN

Fettuccine pasta, with its thick, flat ribbons, is a versatile ingredient in the kitchen, lending itself to a variety of dishes beyond the classic Fettuccine Alfredo. Its substantial texture allows it to pair well with robust sauces and ingredients. Here are several ways to use fettuccine pasta in the kitchen:

Creamy Sauces: Fettuccine is famously paired with Alfredo sauce, a rich blend of butter, heavy cream, and Parmesan cheese. Its wide surface area makes it ideal for clinging to creamy, rich sauces.

Tomato-Based Sauces: The pasta also works well with thicker tomato-based sauces, where its heft can stand up to the heartiness of the sauce. Adding meat, vegetables, or seafood can create a more substantial meal.

Seafood Dishes: Fettuccine is excellent in seafood pasta dishes, combined with ingredients like shrimp, clams, or scallops, often in a light wine or tomato sauce.

Vegetable Pasta: For a lighter option, toss fettuccine with sautéed or roasted vegetables and a simple sauce of olive oil, garlic, and a sprinkle of Parmesan cheese. This can be a great way to incorporate seasonal vegetables into your diet.

Pesto Pasta: Fettuccine coated in pesto, made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, offers a vibrant and herbaceous option. The flat noodles catch and hold onto the sauce beautifully.

Baked Pasta Dishes: While not as common as shorter pasta shapes, fettuccine can be used in baked pasta dishes. Layer it with cheese, sauce, and your choice of proteins or vegetables, then bake until bubbly and golden.

Soups: Cut into shorter lengths, fettuccine can be added to soups, providing a satisfying and hearty texture. It works well in brothy soups or more substantial minestrone-style dishes.

Salads: Cooked, cooled, and then tossed with a variety of fresh vegetables, proteins, and a dressing, fettuccine can be used to create pasta salad dishes that are perfect for picnics or as a side dish.

RECIPE USING FETTUCCINE PASTA

1)Classic Fettuccine Alfredo

Ingredients:

450 gm fettuccine pasta
½ cup unsalted butter

1 cup heavy cream
1 clove garlic (crushed)
1 ½ cups freshly grated Parmesan cheese
Salt
freshly ground black pepper.

Instructions:

Cook fettuccine according to package instructions until al dente. Drain, reserving some pasta water.
Melt butter in a large pan over medium heat. Add garlic and sauté briefly.
Pour in heavy cream and bring to a simmer. Add cooked pasta and toss until evenly coated.
Remove from heat and stir in Parmesan cheese until melted and sauce coats the pasta. If the sauce is too thick, add a bit of reserved pasta water.
Season with salt and pepper to taste. Serve immediately

2) Fettuccine with Tomato Basil Sauce
Ingredients:

450 gm fettuccine pasta
2 tablespoons olive oil
2 garlic cloves (minced)
1 can (28 ounces) crushed tomatoes
1 teaspoon sugar
Salt
pepper
1/4 cup chopped fresh basil
Grated Parmesan cheese for serving.

Instructions:

Cook fettuccine until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 20 minutes.
Toss the sauce with the cooked fettuccine and fresh basil.
Serve with grated Parmesan cheese on top.

3) Creamy Mushroom Fettuccine

Ingredients:

450 gm fettuccine pasta,
2 tablespoons butter,
450 gm mushrooms (sliced),
2 garlic cloves (minced),
1 cup heavy cream,
½ cup grated Parmesan cheese,
Salt and
pepper,
Chopped parsley for garnish.

Instructions:

Cook pasta until al dente; drain.
In a large pan, melt butter over medium heat. Add mushrooms and garlic, sautéing until mushrooms are tender.
Lower the heat, add heavy cream and Parmesan, stirring until the sauce thickens.
Toss the sauce with the cooked pasta. Season with salt and pepper.
Garnish with parsley before serving

4) Lemon Garlic Shrimp Fettuccine

Ingredients:

450 gm fettuccine pasta,

2 tablespoons olive oil,

450 gm shrimp (peeled and deveined),

3 garlic cloves (minced),

Zest and juice of 1 lemon,

½ cup white wine (optional),

Salt and pepper,

Chopped parsley for garnish.

Instructions:

Cook pasta until al dente; drain.

In a skillet, heat olive oil over medium heat. Add shrimp and garlic, cooking until shrimp are pink.

Add lemon zest, lemon juice, and white wine; simmer until the liquid is reduced by half.

Toss the shrimp mixture with the cooked pasta. Season with salt and pepper.

Garnish with parsley before serving.

5) Fettuccine with Pesto and Cherry Tomatoes

Ingredients:

450 gm fettuccine pasta,
1 cup pesto sauce (homemade or store-bought),
1 cup cherry tomatoes (halved),
½ cup grated Parmesan cheese,
Salt
pepper.

Instructions:

Cook pasta until al dente; drain.
In a large bowl, mix the cooked pasta with pesto sauce.
Gently stir in cherry tomatoes.
Season with salt and pepper, and sprinkle with Parmesan cheese before serving.

6) Spicy Cajun Fettuccine

Ingredients:

450 gm fettuccine pasta,
2 tablespoons olive oil,
450 gm chicken breast (cut into strips),
2 tablespoons Cajun seasoning,
1 bell pepper (sliced),
1 onion (sliced),
1 cup heavy cream,
Salt and pepper.

Instructions:

Cook pasta until al dente; drain.
In a large skillet, heat olive oil over medium heat. Season chicken with Cajun seasoning and cook until browned.
Add bell pepper and onion, cooking until vegetables are soft.
Lower the heat, add heavy cream, and simmer until the sauce thickens.
Toss the sauce with the cooked pasta. Season with salt and pepper to taste.

INSTRUCTIONS:

For a more flavorful dish, consider cooking the pasta in broth or adding aromatics like garlic, onions, or bay leaves to the boiling water.
If you're planning to use the pasta in a salad or need it to be cooler for a recipe, rinse it under cold water after draining to stop the cooking process.
Mixing the pasta with a little olive oil after draining can prevent it from sticking together if you're not immediately adding it to a sauce.

CONCLUSION

Fettuccine pasta, with its rich history and versatility, stands as a testament to the timeless appeal of Italian cuisine. Its flat and thick ribbons are perfectly designed to hold onto both hearty and delicate sauces, making it a favourite choice for a wide array of dishes. From the classic Fettuccine Alfredo, which highlights the pasta's ability to carry creamy sauces, to innovative recipes that incorporate vibrant vegetables, proteins, and a range of global flavors, fettuccine demonstrates its adaptability and appeal to diverse culinary traditions.

fettuccine pasta is more than just a staple of Italian cuisine; it's a canvas for culinary creativity and a beloved ingredient that brings comfort and sophistication to tables around the world. Whether dressed in a simple pesto, a robust Bolognese, or a light and zesty lemon garlic sauce, fettuccine proves to be a versatile and enduring favorite, capable of satisfying a wide range of palates and dietary preferences.

February 19, 2024

Ingredient Ideology | Passion For Peanuts By: Dr. Kaviraj Khialani- Celebrity Master Chef

February 19, 2024/ Ritika Dsouza

Introduction to Peanuts

Peanuts are nutrient-rich legumes cultivated in warm climates worldwide. They're packed with protein, healthy fats, and essential vitamins and minerals. Commonly consumed as snacks, in peanut butter, or as cooking oil, they're a staple in many cuisines. Peanuts offer numerous health benefits but can cause severe allergies in some individuals. Despite being legumes, they're often treated as nuts. Overall, peanuts hold cultural significance and are valued for their versatility, nutritional content, and culinary uses.

Origin of Peanuts

Peanuts, scientifically known as Arachis hypogaea, originated in South America, likely in the region that is now Bolivia and Peru. They have been cultivated for thousands of years by indigenous peoples in the area. Peanuts were later introduced to other parts of the world by Spanish and Portuguese explorers during the colonial period. Today, peanuts are grown in various regions around the world, including Africa, Asia, and North America, with China, India, and the United States being the largest producers.

Health Benefits of Peanuts

1. Nutrient-Rich: Peanuts are rich in protein, healthy fats, fiber, vitamins (such as vitamin E, niacin, and folate), and minerals (like magnesium, phosphorus, and potassium).

2. Heart Health: The monounsaturated and polyunsaturated fats in peanuts can help lower bad cholesterol levels (LDL) and reduce the risk of heart disease. They also contain resveratrol, a compound linked to improved heart health.

3. Weight Management: Despite being calorie-dense, peanuts can help with weight management due to their high protein and fiber content, which promote feelings of fullness and reduce overall calorie intake.

4. Blood Sugar Control: Peanuts have a low glycemic index, meaning they cause a slower rise in blood sugar levels, making them suitable for people with diabetes when consumed in moderation.

5. Antioxidant Properties: Peanuts contain antioxidants such as vitamin E, resveratrol, and other phenolic compounds that help protect cells from damage caused by free radicals, reducing the risk of chronic diseases like cancer and Alzheimer's.

6. Nutrient Absorption: The healthy fats in peanuts aid in the absorption of fat-soluble vitamins like vitamin A and vitamin D, enhancing overall nutrient absorption.

7. Muscle Health: Peanuts are a good source of protein, which is essential for building and repairing muscles, making them beneficial for athletes and individuals engaging in regular exercise.

8. Brain Health: The niacin and folate content in peanuts support brain function and development, potentially reducing the risk of cognitive decline and improving mood.

However, it's essential to consume peanuts in moderation, as they are high in calories and may trigger allergic reactions in some individuals.

Uses Of Peanuts in Indian Kitchen

Peanuts are extensively used in Indian cuisine, offering flavour, texture, and nutrition to various dishes. Here are some common uses of peanuts in Indian kitchens:
Chutneys and Sauces: Peanuts are a key ingredient in many Indian chutneys and sauces, such as peanut chutney (ground peanuts with spices and herbs), which is served as a condiment with dosa, idli, and other South Indian dishes.
Curries and Gravies: Ground peanuts or peanut paste are often added to curries and gravies to enhance flavour, texture, and thickness. They are commonly used in dishes like peanut curry (shengdana chi amti) and peanut-based gravies for vegetables and meats.
Snacks and Street Food: Roasted or fried peanuts are popular snacks in India, enjoyed on their own or mixed with spices and herbs. They are also a common ingredient in street food snacks like bhel puri, a savory snack made with puffed rice, vegetables, and chutneys.
Sweets and Desserts: Peanuts are used in traditional Indian sweets and desserts, such as peanut ladoo (sweet balls made with peanuts, jaggery, and ghee) and chikki (a type of brittle made with peanuts and jaggery or sugar).
Vegetable Stir-Fries: Peanuts are often added to vegetable stir-fries for added crunch and flavour. They pair well with vegetables like cabbage, beans, and carrots, adding a nutty taste to the dish.
Pilafs and Rice Dishes: Peanuts are sometimes added to rice dishes and pilafs for extra texture and protein. They can be sprinkled on top of rice dishes or mixed into the rice during cooking.
Spice Mixes: Ground peanuts are used in spice mixes and masalas to add depth and richness to Indian dishes. They are often combined with other spices like cumin, coriander, and chili powder to create flavourful blends.

Overall, peanuts are a versatile ingredient in Indian cuisine, used in a wide range of savoury and sweet dishes to add flavor, texture, and nutritional value.

6 recipes using peanuts

1.Peanut Chutney:

Ingredients:

1 cup roasted peanuts
2-3 green chilies
2 cloves of garlic
Small piece of tamarind (about 1 teaspoon)
Salt to taste
Water as needed

Method:

In a blender, combine roasted peanuts, green chilies, garlic, tamarind, and salt.
Grind into a coarse paste, adding water gradually until desired consistency is reached.
Transfer to a serving bowl and serve as a side with dosa, idli, or any South Indian breakfast dishes.

2. Peanut Masala:

Ingredients:

1 cup roasted peanuts
1 onion, finely chopped
2 tomatoes, chopped
2 green chilies, slit
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons oil

Method:

Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and green chilies. Sauté until onions turn golden brown.
Add ginger-garlic paste and cook until raw smell disappears.
Add chopped tomatoes and cook until they turn soft and mushy.
Stir in turmeric powder, coriander powder, garam masala, and salt.
Add roasted peanuts and mix well. Cook for a few more minutes.
Garnish with chopped cilantro and serve hot with roti or rice.

3. Peanut Salad:

Ingredients:

1 cup boiled peanuts
1 cucumber, chopped
1 tomato, chopped
1 onion, finely chopped
2 tablespoons chopped cilantro
Juice of 1 lemon
Salt to taste
1/2 teaspoon chaat masala (optional)

Method:

In a large mixing bowl, combine boiled peanuts, chopped cucumber, tomato, onion, and cilantro.
Squeeze lemon juice over the salad.
Sprinkle salt and chaat masala (if using).
Toss well until everything is evenly coated.
Serve immediately as a refreshing salad.

4. Peanut Ladoo:

Ingredients:

1 cup roasted peanuts
3/4 cup grated jaggery
2 tablespoons ghee (clarified butter)
1/2 teaspoon cardamom powder

Method:

Grind roasted peanuts into a coarse powder using a blender or food processor.
Heat ghee in a pan over low heat. Add grated jaggery to the pan.
Stir continuously until the jaggery melts and forms a syrup-like consistency.
Add the peanut powder and cardamom powder to the pan. Mix well until everything is combined.
Turn off the heat and allow the mixture to cool slightly.
While the mixture is still warm, shape it into small balls (ladoos) using your hands.
Repeat with the remaining mixture.
Let the ladoos cool completely before serving. Enjoy as a sweet treat.

5. Peanut Rice:

Ingredients:

2 cups cooked rice
1/2 cup roasted peanuts
1 teaspoon mustard seeds
8-10 curry leaves
2 green chilies, slit
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons oil

Method:

Heat oil in a pan. Add mustard seeds and let them splutter.
Add curry leaves and slit green chilies. Sauté for a few seconds.
Add cooked rice to the pan. Mix well to combine.
Stir in turmeric powder and salt.
Add roasted peanuts and mix again until everything is evenly distributed.
Cook for a few more minutes, stirring occasionally, until heated through.
Serve hot as a main dish or side with yogurt or pickle.

6. Peanut Curry (Shengdana Chi Amti):

Ingredients:

1 cup roasted peanuts
1/4 cup grated coconut
Small piece of tamarind (about 1 teaspoon)
1 tablespoon jaggery (optional)
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 dried red chilies
3-4 garlic cloves
Salt to taste
2 tablespoons oil

Method:

Dry roast cumin seeds, coriander seeds, dried red chilies, and garlic cloves until fragrant.
Grind the roasted spices along with roasted peanuts, grated coconut, tamarind, jaggery (if using), turmeric powder, and salt into a smooth paste using a blender or food processor.
Heat oil in a pan. Add the ground paste and cook over medium heat for a few minutes.
Add water to adjust the consistency of the curry as desired.
Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes.
Serve hot with steamed rice or roti.

Conclusion In conclusion, peanuts are a versatile and nutritious ingredient widely used in Indian cuisine. From savory dishes like peanut masala and peanut curry to sweet treats like peanut ladoo, peanuts add flavor, texture, and nutritional value to a variety of recipes. Whether roasted, ground into chutneys, or mixed into salads, peanuts offer a delicious way to enjoy the rich flavours of Indian cooking. With their abundance of protein, healthy fats, and essential vitamins and minerals, peanuts not only enhance the taste of dishes but also contribute to a balanced and wholesome diet. So next time you're in the kitchen, consider incorporating peanuts into your Indian culinary adventures for a delightful and satisfying meal experience.

February 12, 2024

Ingredient Ideology | Tender Coconut Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef

February 12, 2024/ Ritika Dsouza

Tender Coconut Trivia

Introduction of Tender Coconut :

Tender coconut, the young stage of the coconut palm fruit, is prized for its green husk, refreshing coconut water, and soft, gelatinous meat. Packed with electrolytes, it serves as a hydrating beverage and nutritious snack. Widely enjoyed for its health benefits, it is a versatile ingredient in culinary applications. Harvested at 5-7 months, tender coconuts are culturally significant and cherished for their unique taste worldwide.

Origin of Tender Coconut:

Tender coconuts originate from the coconut palm tree (Cocos nucifera), believed to have originated in the Indo-Pacific region. The tropical plant is well-suited to warm climates and has been cultivated for generations in Southeast Asia, the Indian subcontinent, and the Pacific Islands. The popularity of tender coconuts has grown globally, appreciated for their refreshing water and soft meat, with cultural significance in various societies.

Health Benefits of Tender Coconut:

Tender coconut offers several health benefits, making it a popular and nutritious choice. Here are some key advantages:

1. Hydration: Tender coconut water is a natural electrolyte-rich beverage, providing essential minerals such as potassium, sodium, and magnesium. It is an excellent choice for rehydration, especially after physical activity or in hot climates.

2. Low in Calories: Coconut water from tender coconuts is low in calories and fat-free, making it a healthy alternative to sugary beverages. It can be part of a balanced diet for those looking to manage their calorie intake.

3. Electrolyte Balance: The electrolyte content in tender coconut water helps maintain proper electrolyte balance in the body. This is crucial for nerve function, muscle contraction, and overall cellular function.

4. Nutrient-Rich: In addition to electrolytes, tender coconut water contains vitamins like vitamin C, B-complex vitamins, and minerals such as calcium and phosphorus. These nutrients contribute to overall health and well-being.

5. Digestive Health: Tender coconut water may have mild laxative effects, promoting digestive health. It can help alleviate constipation and contribute to a healthy digestive system.

6. Antioxidant Properties: Coconut water from tender coconuts contains antioxidants that help neutralize free radicals in the body. Antioxidants play a role in reducing oxidative stress and inflammation.

7. Boosts Energy: The natural sugars in tender coconut water provide a quick source of energy, making it a suitable option for a natural and refreshing energy boost.

8. Supports Kidney Function: Some studies suggest that coconut water may have a positive impact on kidney function by reducing the formation of kidney stones and promoting urinary health.

9. Aids in Weight Management: Due to its low-calorie content and ability to provide a feeling of fullness, tender coconut water can be a beneficial addition to weight management plans.

10. Skin Health: The hydration and nutrient content in tender coconut water may contribute to healthy skin, promoting a radiant complexion and potentially helping with skin conditions.

It's important to note that while tender coconut offers numerous health benefits, individual responses may vary. As with any dietary changes or additions, it's advisable to consult with a healthcare professional, especially for individuals with specific health concerns or conditions.

Uses of Tender Coconut in the Kitchen:

Tender coconut is a versatile ingredient in the kitchen and can be used in various culinary applications. Here are some popular uses:

1. Refreshing Beverage: The clear and sweet coconut water from tender coconuts is a popular natural beverage. It can be enjoyed as a refreshing drink on its own or used as a base for smoothies and fruit juices.

2. Snacking: The soft and gelatinous meat of tender coconuts can be scooped out and enjoyed as a healthy snack. It pairs well with other fruits or can be sprinkled with a dash of salt or lime juice for added flavor.

3. Smoothies: Tender coconut meat and water can be blended together with other fruits, yogurt, or ice to create delicious and nutritious smoothies. It adds a unique tropical flavor and creaminess to the drink.

4. Desserts: Tender coconut meat can be incorporated into various desserts, such as puddings, ice creams, and sorbets. Its natural sweetness and texture make it a delightful addition to sweet treats.

5. Salads: Tender coconut meat can be chopped or shredded and added to salads for a refreshing and crunchy element. It pairs well with tropical fruits, greens, and dressings.

6. Curries and Gravies: In some cuisines, tender coconut meat is used in savory dishes, including curries and gravies. It adds a unique texture and flavor to the dish, enhancing its overall taste.

7. Rice Dishes: Tender coconut water can be used as a liquid component in cooking rice, adding a subtle coconut flavor to the grains. This works well in both savory and sweet rice dishes.

8. Cocktails and Mocktails: Coconut water from tender coconuts can be used as a base for cocktails and mocktails, adding a tropical twist to beverages. It pairs well with various spirits, fruits, and herbs.

9. Sauces and Dressings: Coconut water and meat can be used to prepare sauces and dressings, especially in dishes with a tropical or Asian influence. The natural sweetness and aroma can enhance the overall flavor profile.

10. Sorbets and Ice Creams: Tender coconut water and meat can be used to make homemade sorbets and ice creams. These frozen treats capture the natural sweetness of the coconut and are a healthier alternative to commercial options.

These culinary uses highlight the versatility of tender coconut in the kitchen, offering a range of options for both sweet and savory dishes. Experimenting with tender coconut can lead to the creation of unique and flavorful recipes.

Recipes using Tender Coconut:

1. Tender Coconut Smoothie:

Ingredients:

1 tender coconut (water and flesh)
1 cup chilled coconut water
1/2 cup tender coconut flesh
1 tablespoon honey or sugar (optional)
Ice cubes (optional)

Instructions:

Scoop out the tender coconut flesh and add it to a blender.
Pour in the chilled coconut water.
Blend until smooth.
Add honey or sugar if desired and blend again.
Serve in a glass with ice cubes if you like.

2. Tender Coconut Pudding:

Ingredients:

2 cups tender coconut water
1 cup tender coconut flesh
1 cup coconut milk
1/2 cup sugar
1/4 cup agar-agar flakes
A pinch of cardamom powder

Instructions:

In a pan, heat coconut water and add agar-agar flakes. Simmer until agar-agar dissolves.
Add sugar, coconut milk, and cardamom powder. Stir well.
Bring to a boil, then add tender coconut flesh.
Pour the mixture into molds and refrigerate until set.

3. Tender Coconut Rice:

Ingredients:

1 cup basmati rice
1 1/2 cups tender coconut water
1/2 cup tender coconut flesh
Salt to taste
2 tablespoons coconut oil

Instructions:

Wash rice and cook it with tender coconut water instead of regular water.
Once cooked, fluff the rice with a fork.
In a pan, heat coconut oil, add tender coconut flesh, and sauté for a few minutes.
Mix the coconut flesh with the cooked rice.
Add salt to taste and serve.

4. Tender Coconut Salad:

Ingredients:

1 cup tender coconut flesh (sliced)
1 cucumber (diced)
1 carrot (grated)
1/2 cup roasted peanuts
Fresh coriander leaves (chopped)
Salt and pepper to taste
Lemon juice

Instructions:

In a bowl, combine tender coconut, cucumber, carrot, and roasted peanuts.
Season with salt and pepper.
Squeeze fresh lemon juice over the salad and toss well.
Garnish with chopped coriander leaves.

5. Tender Coconut Curry:

Ingredients:

1 cup tender coconut flesh (sliced)
1 cup mixed vegetables (carrots, peas, potatoes)
1 onion (chopped)
1 tomato (chopped)
1/2 cup coconut milk
1 teaspoon ginger-garlic paste
1 teaspoon curry powder
Salt to taste
2 tablespoons oil

Instructions:

In a pan, heat oil and sauté onions until golden brown.
Add ginger-garlic paste and tomatoes. Cook until tomatoes are soft.
Add mixed vegetables, curry powder, and salt. Cook until vegetables are tender.
Pour in coconut milk and add tender coconut flesh. Simmer for a few minutes.
Serve hot with rice or roti.

6. Tender Coconut Ice Cream:

Ingredients:

2 cups tender coconut flesh
1 cup coconut cream
1 cup condensed milk
1 teaspoon vanilla extract

Instructions:

Blend tender coconut flesh, coconut cream, condensed milk, and vanilla extract until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Once churned, transfer to a container and freeze until firm.
Scoop and enjoy!

These recipes showcase the versatility of tender coconut in various dishes, from refreshing drinks to savory curries and sweet treats. Adjust the quantities according to your taste preferences.

Conclusion:

In conclusion, tender coconut adds a unique and delightful twist to a variety of Indian recipes, ranging from refreshing beverages to savory dishes and indulgent desserts. Its subtle sweetness and distinct texture make it a versatile ingredient that can be incorporated into both traditional and innovative culinary creations. Whether you're looking for a cool and hydrating smoothie, a flavorful rice dish, a nutritious salad, a creamy pudding, a hearty curry, or a luscious ice cream, tender coconut can be a star ingredient that elevates the overall taste and experience of the dish. Experiment with these recipes, adjusting the quantities to suit your preferences, and savor the delicious flavors that tender coconut brings to the table.

January 29, 2024

Ingredient Ideology | Ways With Yam Or Suran In Cooking By: Dr. Kaviraj Khialani- Celebrity Master Chef

January 29, 2024/ Ritika Dsouza

Introduction To Yam Or Suran:

Origin Of Yam Or Suran

Health Benefits Of Yam/Suran:

Yam, Including Suran, Offers Various Health Benefit: