Ingredient Ideology | “Citrus Coolers – Perfect For The Summer Season!” By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Citrus is A genus of flowering trees And shrubs The Plants In The Genus Produce citrus Fruits, Including Important Crops Such As oranges, lemons, grapefruits, pomelos, And limes. The Genus citrus is Native To South Asia, east Asia, southeast Asia, melanesia, And Australia. Various Citrus Species Have Been Used And Domesticated By Indigenous Cultures In These Areas Since Ancient Times. From There Its Cultivation Spread into Micronesia and Polynesia by The expansion And of the Middle East And The Mediterranean Via The incense Trade Route, And onward to Europe And The Americas. 

Citrus Fruits Contain Many Compounds That Can Help Keep Your Heart Healthy. Their soluble Fiber And Flavonoids May Help Raise Healthy HDL cholesterol And Lower Harmful LDL cholesterol And Triglycerides. The Fruits May Lower High Blood Pressure, Another Risk Factor For Heart Disease. Many Citrus Fruits, Such As oranges, tangerines, grapefruits, And clementines, Are Generally Eaten Fresh. They are Typically Peeled And Can Be Easily Split Into Segments. Grapefruit is More Commonly Halved And Eaten Out Of The Skin With A Spoon. special Spoons (Grapefruit Spoons) With Serrated Tips Are Designed For This Purpose. Orange And Grapefruit Juices Are Also Popular Breakfast Beverages. 

More Acidic Citrus, Such As Lemons And Limes, Are Generally Not Eaten On Their Own. Citrus fruits Are Considered Superfoods! This Means That They Included In A Special Category Of Foods That Are calorie-sparse and Nutrient Dense. The Rich Vitamin C Content Of Citrus Fruits Can Effectively Fight The Free Radical Action, Which Prevents Skin Ageing. The Citric Acid Present In Citrus Fruits Helps Curb The Bacterial Action And Pathogens Present Under The Skin, Which Helps Your Skin Glow Naturally. Citrus Fruits Are High In Vitamin C, A Nutrient Known To Help Give Your Immune System A Boost. It Encourages Your Immune System To Produce White Blood Cells, Which Are Necessary To Fight Infections. Citrus Fruits Are Rich In Multiple Nutrients Such As Vitamin C, Flavonoids, And Fiber Which Confer Vascular Protection, Reduce Inflammation, improve Gastrointestinal Function And Health, And Play An Important Role In Preventing Conditions Like Diabetes, Cancer, Neurological Disease

Although Few Of The Lemons can Be Eaten Out Of Hand With The Fragrant Skin; They Are Both Sweet And Sour. lemonade or limeade are Popular Beverages Prepared By Diluting The Juices Of These Fruits And Adding Sugar. Lemons And Limes Are Also Used In Cooked Dishes, Or Sliced And Used As Garnishes. Their Juice Is Used As An Ingredient In A Variety Of Dishes; It Can Commonly Be Found In Salad Dressings And Squeezed Over Cooked Fish, Meat, Or Vegetables.

A Variety Of Flavours Can Be Derived From Different Parts And Treatments Of Citrus Fruits. the rind and oil of The Fruit Is Generally Bitter, Especially When Cooked, So Is Often Combined With Sugar. The fruit Pulp can Vary From Sweet To Extremely Sour. marmalade, A Condiment Derived From Cooked Orange And Lemon, Can Be Especially Bitter, But Is Usually Sweetened With Sugar To Cut The Bitterness And Produce A Jam-Like Result. Lemon Or Lime Is Commonly Used As A garnish for Water, Soft Drinks, Or Cocktails. 

Citrus Juices, Rinds, Or Slices Are Used In A Variety Of Mixed Drinks. The Colourful Outer Skin Of Some Citrus Fruits, Known As zest, Is Used As A Flavouring In Cooking; The White Inner Portion Of The Peel, The Pith, Is Usually Avoided Due To Its Bitterness. The Zest Of A Citrus Fruit, Typically Lemon Or An Orange, Can Also Be Soaked In Water In A coffee Filter, And Drunk. 

Here Are A Few Ways Of How To Involve This Goodness Loaded Ingredient List To Benefits From The Citrus Fruits:

“Summers Are The Best Time Of The Year To Not Only Eat Your Fruits But Also Drink Them In Several Refreshing Ways To Stay Hydrated And Feel Energised, Refreshed And Staying Active Despite The High Temperatures Around And The Heat”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Recipe-1] Anari Punch Of Energy

Ingredients:

Orange Juice- 150 Ml

Sweet Lime Juice- 150 Ml

Lime Juice- 15 Ml

Sugar Syrup- 30 Ml

Ginger Juice- 10 Ml

Salt- 1 Pinch

Capsico Sauce-5 Ml

Mint Leaves- 5- 6 No

Crushed Ice- ½ Cup Or As Needed

Pomegranate Syrup- 15-20 Ml

Method:

1. Prepare All The Ingredients And Keep Them Ready For The Cooler To Be Prepared.

2. Using Crushed Ice, Chill The Glass As Well, To Start With The Recipe Add A Bed Of Crushed Ice, A Pinch Of Salt, Pour In The Pomegranate Syrup, Add In The Sweet Lime, Orange Juice, Dash Of Capsico, Ginger Juice, Lime Juice, a Little Sugar Syrup And Assemble It All In The Glass.

3. Do Not Stir Or Shake The Drink, It Can Be Offered With A Stirrer To The Guest And Can Be Mixed Just Before Drinking It So That The Colors Remain More Visible And Colorful. The Drink Can Be Garnished With Mint, A Pineapple And Cherry Skewer At The Top.

Recipe-2] Citrus Combo

Ingredients:

Apple Juice- 120 Ml

Cranberry Juice – 100 Ml

Orange Juice- 120 Ml

Lime Juice- 15 Ml

Sugar Syrup- 15 Ml

Mint Leaves- 3-4 No

Chaat Masala- 1 Pinch

Crushed Ice- As Needed

Lime Slices- 3-4 No

Cherries- 3-4 No

Sweet Lime Slices- 3-4 No

Assorted Fresh Herbs Like Sweet Holy Basil – 4-5 No

Candied Peel / Candied Ginger- As Desired For Garnish.

Method:

1. Prepare All The Ingredients For The Cooler Drink And Keep It All Ready To Be Mixed/ Assembled For Service.

2. Chill The Glass Using Crushed Ice And Refresh It, Add In Some Crushed Ice And Start With The Assembly Of The Juices And Get It All Setting Up.

3. Check For The Taste, Adjust The Sweetness/Tartness As Desired To Suit The Balance On The Palate. 

4. Garnish The Drink Appropriately And Serve It Chilled.

Recipe- 3] Detox Cooler 

Ingredients:

Green Apple Juice- 150 Ml

Amla Juice- 50 Ml

Guava Juice- 100 Ml

Lime Juice- 20 Ml

Jaggery Melted- 2 Tsp

Roasted Crushed Cumin- ¼ Tsp

Black Salt- 1 Pinch

Fresh Basil Leaves- 10-12 No

Fresh Mint Leaves- 4-5 No

Green Cucumber- 1 Small Cut

Spinach Leaves Or Kale - 1 Cup Washed

Crushed Ice- As Needed

Slice Of Pineapple/ Sweet Lime/ Cherries/ Micro-Greens Etc For Garnish Purpose Can Be Used.

Method:

1. Prepare All The Ingredients For The Cooler And Keep Them Ready To Use Just Before Serving.

2. Using A Blender Jar, Combine Together Some Crushed Ice, The Spinach Leaves, Cucumber, Some Mint, Basil And Churn Them Up Well.

3. Chill The Glass Using Some Crushed Ice And Start With The Drink Recipe, Place Some Crushed Ice At The Base, Start Up With The Blended Herbed Mixture, Pour In The Other Ingredients One By One And Top It Up.

4. A Splash Of Lime, A Dash Of Chaat Masala, Black Salt Etc Can Be Added Optionally As Per Taste As Well. Garnish The Drink With Choice Of Garnishes As Available And Serve It.

Recipe- 4] Mango Tango Sipper

Ingredients:

Mango Pulp -150 Ml

Ripe Papaya Puree- ½ Cup

Orange Juice- 100 Ml

Sweet Lime Juice- 100 Ml

Roasted Crushed Jeera-1/4 Tsp

Mint Leaves- 4-5 No

Crushed Ice- As Needed

Dates- 2-3 Chopped

Brown Sugar- 1-2 Tsp

Assorted Nuts- 1-2 Tsp Chopped

Assorted Seeds- 1-2 Tsp, Flax Seeds/ Pumpkin Seeds.

Cherry/ Pineapple Sticks/ Stirrer/ Straw/ Mocktail Umbrellas- As Needed.

Method:

1. Prepare All The Ingredients For The Drink And Keep Them Handy.

2. Work On The Chilling Of The Glass, Refresh It With Crushed Ice.

3. Add A Little Crushed Ice To Start With And Continue With The Mango Pulp And Other Juices and ingredients Along The Way.

4. Continue Adding Them All And Finally Add A Touch Of Garnish to the Drink And Serve It Immediately.

Recipe-5] Sunrise Solace

Ingredients:

Orange Juice- 150 Ml

Peach Crush- 30- 45 Ml

Mixed Fruit Juice- 120 Ml

Sweet Lime Juice- 100 Ml

Lime Juice- 2- 3 Tsp

Sugar Syrup- 15 Ml

Dash Of Capsico

Salt And Pepper To Taste

Tomato Juice-1/2 Cup

Crushed Ice- As Needed

Celery- 1 Stalk Cut Into Pieces

Lemon Grass- 2-3 Pieces

Fresh Basil- 3-5 No

Lime Slices- 3-4 No

Cherries/ Pineapple/ Kiwi/ Caramel Coated Cherry Tomatoes Etc For Garnish And Presentation.

Method:

1. Prepare All The Ingredients For The Drink. 

2. Start With The Refreshing Of The Glass With Crushed Ice And Creating A Layer Of Crushed Ice At The Base Continuing With Peach Crush, The Juices One By One, Seasonings, Capsico, Lemon Grass, Basil, Lime Slices Etc.

3. Add The Heavier Contents In The Liquid Form At The Base Followed By The Lighter Ones In Order To Maintain Some Layer And Visibility.

4. Do Not Stir The Drink Immediately But Add In The Assortment Of Garnishes As Needed Or Desired And Offer A Stir Stick/ Straw If The Glass Is Not Rimmed. Stir And Enjoy The Cooler.

Recipe- 6] Sweetlime Surprise

Ingredients:

Sweet Lime Juice- 150 Ml

Watermelon Juice- 150 Ml

Orange Juice- 100 Ml

Grapefruit Juice- 100 Ml If Available

Lime Juice- 15 Ml

Crushed Ice- As Needed

Mint Leaves- 4-5 No

Pinch Of Sea Salt

Ginger Juliennes/ Juice- 1 Tsp

Slit Green Chili-1 No

Honey- 1 Tsp

For Garnishing- Mint/ Basil/ Cherry/ Stick Of Cherry And Pineapple/ Fresh Berries/ Assorted Nuts Caramelised And Powdered.

Method:

1. Prepare All The Ingredients For The Drink And As Needed Keep Them All Ready And Chilled.

2. Work On The Assembly Of The Drink, Chill And Refresh The Glass With Ice Just Before Making The Drink.

3. Start With A Bed Of Crushed Ice, Pour In The Juices One By One And Add In The Flavourings To Taste, Seasonings Etc To Add Some Balance As Needed.

4. Do Not Stir The Drink Immediately But Add In The Final Garnishes And Present The Drink With A Stir Stick And Straw. The Person Consuming It Should Be Giving It A Nice Mix And Then Relishing The Cooler.

Ingredient Ideology | Holistic Cooking By: Dr. Kaviraj Khialani- Celebrity Master Chef.

From Ayurvedic Principles To Sattvic Culinary Trends!

The world today is going through unprecedented times and with the ongoing pandemic era it becomes imperative and indispensable for all of us to make health our top most priority from eating wise, staying fit and boosting up our immunity levels to keeping a positive mind for better days to come. Ayurveda is best described as “Living in Harmony with the Laws of Nature!”

The trend today is somewhat going back to the olden styles of cooking and one of them is Ayurveda. It is considered by many scholars to be the oldest healing science. Ayurveda is said to contain a Wealth of Knowledge or Science of Healthy Living. In Sanskrit the word has been explained as Science of Life! 

This knowledge of Ayurveda originated in India over 5000 years ago and is often referred to as “mother of all healing “we have all heard that you are what you eat, the basis of Ayurveda in cooking is that we are the result of not only what we eat but also when, how and why we eat? Ayurveda is derived from two Sanskrit root words – Ayu – which means life & Veda which means the knowledge.

I came across a lot of people not only from the food industry but even generally looking for ideas and suggestions if this would be one of the next best things coming back into the trend for the foodies, and yes professional acceptance and the need to explore more shows positive results of it coming back in vogue!

Ayurveda style is a balanced approach to eating that suggests we eat mindfully, healthfully and with gratitude. Our foods should be fresh, digestible, prepared with a lot of love and care and should be able to satisfy all our senses. We should be eating a variety of foods and spices that are aromatic, visually appealing and flavorful. It encompasses the healing of body, mind and spirit through a diet lifestyle – including yoga and meditation. 

Experts suggest, Bringing Ancient Ayurvedic cooking principles into our homes, food businesses as well & transform everyday ingredients into dishes to balance your mind, body and soul. The medicinal philosophy of Ayurveda has deep roots in the Indian subcontinent, Eating and cooking meals that do right by your dosha can help the Mind, Body and Soul feel sound.

On a broader note, Holistic Nutrition is the modern natural approach to developing a healthy balanced diet while taking into account the person as whole. Holistic nutrition is considered to be part of holistic health. Holistic health is an approach to treating a person’s well-being by taking into consideration all aspects of life, therefore this topic becomes all the more important for us to understand.

 What does Ayurveda say about food & its classification?

One of the many ways of classifying foods in Ayurveda is based on Rasa- which means there are basically six major tastes namely:       Bitter, Astringent, Sweet, Sour, Spicy, Salty.

• Ayurveda has 3 main Holistic Focuses:

1. Healing: Ayurveda style of foods are holistic and appetizing, flavorful, aromatic and a way of offering love, belonging and healing when being served in an inspiring atmosphere.

2. Prevention: we have ever since heard about “prevention is better than cure” and that’s what it truly means to follow a proper diet being carefully planned and executed, consumed the right way can keep us all away from treatments.

3. Healthcare: today this word has gained maximum recognition and support, appreciation and regard due to its untiring efforts in keeping us alive. Similarly, Ayurveda talks about living a life in a healthy manner, as well as rejuvenation and methods to achieve longevity.

• How does Ayurvedic Cooking Style function?

• Ayurveda can provide great insights about which foods will suit and balance you according to your constitution, dosha, imbalance and season.

• It works on a principle that every individual is unique in how he or she responds to food. 

• Ayurvedic cooking advices eating fresh picked foods as it provides maximum amount of energy.

• It does not encourage eating or consuming leftovers or processed foods as a daily habit as they lack vital energy.

• How does Ayurveda categories the foods in 3 ways?

1. SATTVA – it also means Sattvic, Sattva is a quality of mind which induces clarity, harmony and balance. This food is light, pure, rich in prana-life force! it purified the body and calms the mind and helps restore harmony and balance between the body and mind.

The following foods promote sattva- fresh fruits and vegetables, salads, fresh fruit juice, cereals like red rice, herbal tea, fresh cow milk, dry fruits, nuts, honey, jaggery, all spices and freshly cooked food.

2. RAJAS- it also means Rajasic, Rajas means a quality of mind which induces energy and action, the need to create. The following foods promote rajas- ready to eat canned foods, basmati rice, paneer, sour cream, ice- creams, yeast, sugar, pickle, vinegar, garlic and salted foods.

3. TAMAS- it also means Tamasic, Tamas means a quality of mind which evokes darkness, inertia, resistance and grounding. The need to stop. The following foods promote Tamas- alcohol, beef, chicken, fish, pork, eggs, frozen foods, mushrooms, tea, coffee, fried foods, fried nutsHowever, it must be noted that the Rajasic and Tamasic foods when consumed unwisely or not in proportion can create imbalance in the body and increase toxins in the body and can be harmful if not conditioned well in their consumption.

5 Elements which make up the universe as per Ayurveda!

•  According to Ayurveda, we have the following 5 Elements which constitute the Universe as under:

• 1. Earth- Prithvi.

• 2. Water- Jal.

• 3.  Fire- Agni.

• 4. Wind- Vayu.

• 5. Space- Akash.

These elements are believed to form 3 different Doshas which are defined as types of energy that circulates within the body which are called Vata Dosha- wind energy, Pita Dosha- fire energy, Kapha Dosha- water energy, which needs to be looked at and accordingly have our foods customized to meet the needs.

10 Benefits of Cooking the Ayurveda Style- Holistic Approach:

1. It offers a sense of well-being, better mood control.

2. It helps boost immunity and increase energy levels in our body.

3. It helps increase life span of an individual and improves bodily functions.

4. It helps relaxing-  rejuvenating and revitalizing and feeling comfy with oneself.

5. It helps maintain a healthy weight, reduces diseases and makes our body strong without any side effects.

6. It recommends eating food easily available, on toxic and aids in healing all through.

7. It helps us to have a positive state of mind.

8. It gives guidance to adjust our lifestyle based on changing seasons.

9. It helps us overcome depression and anxiety issues.

10. it helps us sustain our self-better and being more calm.

THE TREND OF SATTVIC COOKING:

According to Bhagavad Gita, Sattvic Food gives life, purity, strength, health, joy, and cheerfulness!

We have come across this term Sattvic Cooking in recent times yet again with a lot of people changing their eating and cooking styles and including this method in their day to day life which truly in a positive sense means a lot. The word sattvic means- “Pure Essence” and it is a style of cooking which is a purely vegetarian one which includes lots of fresh fruits, loads of fresh vegetables, pulses, sprouts, whole grains, seeds, honey, nuts, milk and dairy which are free from animal rennet. 

These foods raise our sattva or our consciousness levels as discussed earlier, a person consuming this kind of food is said to be more calm, peaceful and serene. He is amicable, full of enthusiasm, hope, aspirations, energetic, creative and overall is a balanced personality.

Sattvic foods are cooked with lot of love and eaten with a lot of gratitude being offered to the almighty. An added advantage of this cooking style is that it keeps our weight in check and it’s also regarded as an effective way to weight loss. But we must remember the golden rule that all sattvic foods will become tamasic when over processed, kept for a very long time or incase deep fried, hence a little care here should be taken.

A few fundamentals of cooking the Sattvic Style also termed as Yogic Cooking Style:

Sattvic Food is also regarded as the best source for Superfoods in India since it is always freshly made and along with the body it also nourishes the mind. Sattvic food is also referred to as Yogic Cooking Style and has many health inducing properties. Fresh fruits, dry fruits, grains and legumes like rice and dal, milk and milk products are all examples of sattvic foods.

Eating Sattvic Food promotes the three necessary ingredients for vitality ojas (responsible for overall health, energy, immunity and liveliness) tejas (intelligence) and prana (energy levels). Food cooked according to the principles of sattva guna is devoid of meat, fish, eggs, alcohol, onions and garlic. Vegetables, fruits, grains, milk and milk products play a major role in Sattvic Cuisine.

A guide for Beginners on what to include in Sattvic Cooking:

•  Vegetables: spinach, carrots, celery, potatoes, lettuce, peas, cauliflower are good to be included.

• Fruits & Juices: apples, bananas, papaya, mangoes, cherries, melons, peaches, guava, fresh fruit juices.

• Sprouted Grains: barley, amaranth, bulgur, barley, millet, quinoa, wild rice.

• Nuts, Seeds & Coconut: walnuts, pumpkin seeds, sunflower seeds, sesame seeds, unsweetened coconut, flax seeds.

• Fats & Oils - Non-Dairy Products: high quality milk, yogurt, and cheese, such as pasture-raised product, coconut milk, cashew milk, nut and seed-based cheese, almond milk.

• Legumes & Bean Products: lentils, moong beans, chickpeas, bean sprouts, tofu.

• Beverages: water, fruit juice, non-caffeinated herbal teas.

• Sattvic Spices and Herbs: coriander, basil, nutmeg, cumin, fenugreek, turmeric, ginger.

• Sweetening agents: honey and jaggery ideally.

          Foods and ingredients to Avoid when cooking Sattvic Style:

• Added sugar & sweets: white sugar, candy, soda, etc.

• Fried foods: French fries, fried vegetables, fried pastries, etc.

• Processed foods: chips, sugary breakfast cereals, fast food, frozen dinners, microwave meals, etc.

• Refined grain products: white bread, bagels, cakes, cookies, etc.

• Meat, fish, eggs, and poultry: chicken, beef, turkey, duck, lamb, fish, shellfish, whole eggs, egg white, animal-based products like collagen, etc.

• Certain vegetables and fruits: onions, scallions, pickles, and garlic.

• Certain beverages: alcohol, sugary drinks, and caffeinated beverages like coffee.

Note: Generally, foods that are overly sour, salty, or spicy should be avoided. Additionally, stale foods, such as foods left out overnight, are considered tamasic and should be avoided in sattvic cooking styles.

Some Popular Dishes which are a part of Sattvic Style of Cooking:

Breakfast:  Ragi Idlis, No onion – Garlic Vadas, Sabudana Khichdi, Sattvic Poha, Neer Dosa, Mix Sprouts Adai, Oats Dosa, Rava Idli, Medu-Vada. 

Lunch/Dinner Dishes: Lemon rice, One Pot Corn Soup, Aloo Rasedaar, Karari Bhindi, Gujarati kadhi, Baby Potatoes with Green Peas, Aloo Gobi, Green Peas Masala, Kadhu ki Subzi, Gobi Paratha, Dal Palak, Aloo Methi, Coconut Rice, Jeera Aloo, Curd Rice, Baingan Masala, Mango Rice, Moong Dal Khichdi.

Sweets and Desserts: Tender Coconut Phirni, Mango Dry Fruit Payassam, Guava Halwa, Pumpkin Sheera, Aamras, Coconut – Banana Smoothie etc.

Here are a couple of basic recipes on Sattvic Cooking for us to get an idea and explore more on this style of cooking!

Recipe-1] Subzi Gulshan- E- Bahar

Ingredients

Ghee- 2 tbsp.

Tomato-1 cup chopped

Mix assorted vegetables – French beans, carrots, peas and potatoes, capsicum, cut into medium size pieces and keep ready to use.

Cashew/almond powder- 2 tbsp.

Rock Salt to taste

For the Spice Mix: 

Cinnamon stick -1-inch piece, green cardamom- 2 no., cloves- 3 no., dry red chilies-2 no, black pepper- ¼ tsp, cumin seeds-1/2 tsp, coriander seeds- 1 tbsp.- dry roast these for 2-3 mins and then cool them and pound them to be used in the recipe.

Green chilies- 2 no slit.

Ginger- 2 tsp grated/chopped.

Hing- ½ tsp.

Turmeric powder-1/2 tsp

Kashmiri red chili powder-1/2tsp

Milk/cream- ¼ cup

Butter- 1 tsp.

Coriander leaves-2 tbsp. chopped.

Method:

1. Heat ghee in a pan, add in the hing, ginger, chilies and saute for few seconds, add in the tomatoes and cook on a low flame for 2-3 mins.

2. Add in the powdered spices and salt, mix well, add in the cashew or almond powder or paste as desired and mix well.

3. Cook the masala well for a few mins and add in the par-boiled or half cooked veggies and capsicums as it is for the crunch.

4. Cover and simmer the subzi for 3-4 mins, now add in the milk/cream and blend it well, cook for another 2 mins.

5. Finally add in the butter and coriander leaves to garnish and serve it hot with Indian breads.

Recipe-2] Dilkhush Sattvic Khichdi Ki Peshgi

Ingredients

Ghee- 2 tsp

Brown rice- 150 gms, soaked in 2 cups water.

Moong dal-1/2 cup- yellow/green dry roast for 3-4 mins and soak with the brown rice together for 20 mins.

French beans- 5-6 no cut into medium pieces, blanched.

Green peas- 50 gms blanched

Cauliflower- 50 gms cut into florets and blanched.

Carrots- 50 gms cut into cubes, blanched.

Tomato-1 no chop

For the tadka once it is ready just before serving.

Peanuts- 2 tbsp.

Curry leaves- 8-10 no

Green chilies- 2 no chop.

For the garnish:

Cashews and raisins- 2 tbsp.

Other ingredients to be used as under:

Green elaichi- 2 no + cloves- 2 + cinnamon – 1-inch piece + ginger -1-inch piece + turmeric powder-1/2 tsp, rock salt- to taste + coriander leaves- 2 tbsp. + jaggery-1 tbsp. powder or grated.

Method:

1.  It is suggested and i too prefer to use an earthen ware pot for this recipe.

2. Heat water in the pot/pan, add in the turmeric- I also prefer using fresh turmeric as well for this khichdi or else powder along with that add in the other spices as well into the water and mix well.

3. Add in the drained rice and dal into the pan and allow to cook on a low flame for 15-20 mins, then add in the blanched veggies, tomatoes and cook further for 10-12 mins.

4. Now add in the tempering with ghee using the curry leaves, chili and roasted crushed peanuts into the khichdi mix well and serve hot garnished with assorted nuts, serve hot.

Recipe-3] Meethe ki Daawat

Ingredients

Quinoa- ½ cup, soak in 3 cups water.

Almonds- 1 cup.

Jaggery- ½ cup

Green cardamom-1/2 tsp powder.

Kesar- ½ gm

Sendha namak- 1 pinch

Cashew, raisins -2 tbsp. shredded.

Rose water- 1 tbsp.

Method:

1. Soak the quinoa in the water for 20 mins and cook on a low flame with 3 cups water.

2. Prepare the almond cream by soaking almonds in water and then peel them, add them to a grinder jar with 1 cup water and puree them well into a creamy texture, remove and keep aside.

3. Now add the jaggery, green cardamom powder, kesar and pinch of salt to the quinoa which is cooking on low flame, blend it all in very well.

4. Finally add in the almond cream mixture and once the phirni texture is visible and creamy enough, turn off the flame.

5. Cool down a little, add in the rose water and portion it into earthenware clay pots for serving or kullad concepts and garnish with sliced nuts, chill and serve.

* the same sweet dish can be tried using brown rice powder/crushed brown rice as well, slightly dry roast brown rice on a tava, cool and powder it and use it in the above recipe, cook it in milk first and then continue same way add a little mava as well into it for more flavor.

On a Concluding Note: 

Trends in cooking styles and serving sequences keep coming and going and we keep accepting the new changes coming our way, similarly we should all try to explore more about yogic cooking or sattvic cooking as well and must encourage our family, friends and guests as well to try the same!

Once we are able to make a difference by creating awareness about Holistic Cooking Approach and offering the best possible healthy options onto the plates I’m sure there’s no looking back and we can all start believing that food is our first medicine and our kitchen is our first pharmacy with this note we can look forward to a better, healthy and divine tomorrow.

Ingredient Ideology | Salads By The Jar : Health Total By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Concept Of Salad Making Has Been Through A Bit Of A Revolution In Terms Of Its Looks, Presentation And Eye Appeal Factors In Recent Times. While There Were Times We Used To Wait By A Live Counter Or An Interactive Salad Bar In Hotels, Watching And Sharing Ideas, Conversations On Their Elements, Tricks Of The Trade, Innovations Etc Today We Get To See A New Look To It Which Also Makes It Convenient From The Grab And Go Point Of View.

Salads Usually Have Four Parts To It And Technically Speaking Each One Of Them Have A Specific Purpose, Intention And Meaning Attached To Them. Starting With The Base Of A Salad, These is basically Assorted Lettuce Leaves, Greens- Crispy And Crunchy Upon Which We Place Our Tossed Salad To Make It Look Attractive And Add A Feel Of Freshness. The Next Element is the Body And This Talks About The Main Composition Of The Salad Be It One Or Two Ingredients Like Pasta And Chicken Or Be It A Combination Like A Tossed Salad With Carrots, Cucumber, Capsicum, Tomatoes Etc. 

The Dressing Being The Most Interesting Part Of The Salad And Our Next Element Of Taste And Moisture Content Which Adds A Gloss And Shine Besides A Tartness To The Salads, Be It Olive Oil Based Or With Mayonnaise, Lime Or Vinegar A Dressing Always Means A Lot In A Salad. Coming To The Last Element Being The Garnish Of A Salad, A Focal Point, A Center Of Attraction Is A Must To Give It A Feel Of Completeness On The Plate. Be It Black/Green Olives, Gherkins, Cheese, Peppers, Seeds, Fresh Herbs/ Microgreens Etc There Is Always A Great Impression Which A Garnish Can Offer In A Salad Plate

The Jar Concept Of Salads Has Been Recently Introduced And It Talks Of Assembling Ingredients As Per Choice Via A See Through Glass Jar Which Adds An Impressive Look As Well As A Varied Approach Of Layering Up Ingredients As Per Recipes And Either Drizzling Down The Dressings As Well Or They Can Be Offered Separately And Be Shaken And Added Just Before Munching On The Salad.

Here Are A Few Simple Recipes Using Salads By The Jar Concept:

Recipe-1] Asian Noodle Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves- Iceberg, Lollorosso Etc

For The Body Of The Salad:

1 Cup Boiled Rice Noodles.

½ Cup Blanched Edamame Beans/ Green Beans/ Peas

½ Cup Boiled American Sweet Corn

¼ Cup Shredded Carrots & Capsicums

½ Cup Saute Mushrooms

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

2-3 Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

1 Tsp Soya Sauce

1 Tsp Red Chili Sauce

2 Tsp Chopped Parsley

1 Tsp Honey

2 Tsp Toasted White Sesame Seeds

2 Tsp Flax Seeds/ Melon Seeds

For The Garnish Of The Salad:

2-3 Tsp Roasted Crushed Peanuts

2-3 Tsp Micro-Greens

Olives/ Cherry Tomatoes Etc.

Method:

Pre-Prep All The Ingredients For The Salad Recipe. Assemble All The Elements And Start With The Dressing By Combining All The Ingredients In A Small Jar And Shaking It Well, Keep It Chilled Until Used. Now Start With The Salad Jar Assembly, Place The Crispy Lettuce Leaves At The Base And Start Layering The Ingredients Of The Body For The Salad One By One And Sprinkle A Little Seasoning On The Way. If Desired, We Can Spoon In The Dressing As Well Along During The Assembly Stage. Garnish The Salad, Cover It Up And Close The Jar And Either Chill It For Around 15-20 Mins Or Serve Directly As Well.

Recipe-2] Chickpea Nutri Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves

For The Body Of The Salad:

1 Cup Chickpeas, Boiled

½ Cup Cucumber, Diced

½ Cup Tomato, Cubed

1 Cup Cooked Oats/ Quinoa

½ Cup Shallots, Cubed

1 Cup Blanched Spinach Leaves

6-8 No Mint Leaves

2-3 Tbsp. Coriander Leaves

2-3 Tsp Basil Leaves

Salt And Pepper To Taste

1 Cup Purple Cabbage, Shredded

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

1 Tsp Garlic Chopped

Salt And Pepper To Taste

½ Tsp Mixed Herbs

½ Tsp Chili Flakes

2 Tsp Honey

2-3 Tsp Tomato Ketchup

8-10 Mint Leaves

4-5 Basil Leaves

2-3 Tsp White Vinegar

2-3 Tsp Mayonnaise/ Hung Curd

For The Garnish Of The Salad:

2-3 Tsp Sunflower Seeds/ Chia Seeds

2-3 Tsp Olives, Sliced

2-3 Tsp Micro-Greens

Method:

Pre-Prep All The Elements Of The Salad By The Jar. Start By Combining The Ingredients For The Dressing In A Bowl/ Jar, Mix Or Shake Well And Keep Chilled Until Used. Start Assembling The Jar With The Elements Of The Body For The Salad One By One And Top It Up All The Way Creating Color Contrasts And Textures. Finally Place The Garnishes At The Top And Fill Up The Jar. Cover And Cool/ Chill The Jar For 15-20 Mins And Serve With The Dressing.

Recipe- 3] Grain-N-Pulse Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves

For The Body Of The Salad:

1 Cup Shredded Carrots

½ Cup Sliced/Chopped Spring Onions

1 Cup Cooked Brown Rice/ Oats/ Barley

1 Cup Shredded Purple Cabbage

½ Cup Boiled Whole Masoor Dal/ Assorted Pulses

½ Cup Shredded White Cabbage

1 Cup Blanched Kale/ Spinach

For The Dressing Of The Salad:

1 Cup Greek Yogurt/ Hung Curd, Well Beaten

Salt And Pepper To Taste

½ Tsp Chaat Masala Powder

8-10 Mint Leaves

½ Tsp Mango Pickle Masala

2 Tsp Cream Cheese

½ Tsp Roasted Crushed Cumin Powder

2 Tsp Lime Juice

2 Tsp Chopped Coriander

½ Grated Cucumber

For The Garnish Of The Salad:

3-4 No Dates, Chopped

2-3 Tsp Sliced Nuts, Assorted

4-5 No Cherry Tomatoes

Fresh Herbs/ Micro-Greens As Desired.

Method:

Pre-Prep All The Ingredients For The Salad. Start Up With The Dressing By Blending All The Ingredients Well In A Bowl Using A Whisk Or Hand Blender And Chill It. Now Assemble All The Elements For The Body Of The Salad In The Jar One By One And Make It Look Attractive Alternating The Varied Colors And Textures All The Way To The Top. Finally Place The Garnishes And Close The Jar, Allow To Chill For 15-20 Mins, Serve It With The Dressing, Toss Just Before Eating Or Drizzle It Along.

Recipe-4] Layered Pasta Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Greens/ Lettuce Leaves

For The Body Of The Salad:

1 And A Half Cup Macaroni/ Boiled Pasta

1 Cup Blanched French Beans

½ Cup Assorted Bell Peppers, Cubed

1-2 Small Red Ripe Tomatoes, Cubed

½ Cup American Sweet Corn, Boiled

1-2 Tsp Assorted Fresh Herbs Of Your Choice

½ Cup Boiled Black Eyed Peas/ Chauli

Salt And Pepper To Taste

For The Dressing Of The Salad:

1 Cup Mayonnaise

1-2 Tsp Peanut Butter

½ Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

½ Tsp Capsico

2 Tsp Parsley Chopped

½ Cup Tuna Fish From The Tin, Drained And Used

2 Tsp White Wine

2-3 Tsp Toasted Assorted Seeds For The Crunch

2-3 Tsp Roasted Crushed Peanuts

For The Garnish Of The Salad:

2-3 Tsp Assorted Nuts, Sliced

2-3 Cherry Tomatoes, Cut 1 X 2

2-3 Black/Green Olives

2-3 Tsp Fresh Herbs/ Parsley/ Oregano/ Basil Leaves.

Method: Pre-Prep All The Ingredients For The Salad By The Jar. Start With The Ingredients For The Dressing And Give It A Nice Mix, Store In An Air Tight Container In The Fridge Until Used. Assemble The Salad Jar By Placing The Ingredients Under The Body Category One By One All The Way Until To The Top, We Can Place This Tuna Mixture Dressing As Well Along The Way In Between As Well For Added Moisture And Flavor. Finally Garnish The Salad And Close The Jars With The Lids, Allow To Chill For 15-20 Mins And Serve Cold.

Recipe- 5] Nutty Fruity Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves, Iceberg Or Lollorosso

For The Body Of The Salad:

2-3 Sliced Red Radish

½ Cucumber, Cubed

3-4 No Shallots Cut 1 X 2

2 Med Sized Tomatoes, Cubed

½ Cup Carrot Cubes

½ Cup Tender Coconut Malai

2-3 Tbsp. Assorted Nuts- Walnuts/ Cashews/ Almonds

½ Cup Pineapple Cubes

½ Cup Sprouts, Steamed

For The Dressing Of The Salad:

2-3 Tsp Olive Oil

½ Cup Orange Segments

2-3 Tsp Date Puree

2 Tsp Flax Seeds/ Chia Seeds

Salt And Pepper To Taste

½ Tsp Mustard Paste

1 Tsp Honey

½ Tsp Chili Flakes

2-3 Tsp Mint Leaves

For The Garnish Of The Salad:

½ Cup Fresh Orange Segments

¼ Cup Fresh Pomegranate Seeds

2-3 Tsp Micro-Greens/ Fresh Herbs

Method:

Pre-Prep All The Ingredients As Listed For The Salad By The Jar. Start Mixing Up The Dressing In A Small Jar Or A Bowl, Shake/Mix Well And Allow To Chill Until Used. Assemble The Ingredients One By One Into The Salad Jar Keeping In Mind Visual Appeal And Presentation Balance As We Go Along The Components Of The Salad. Top It Up All The Way With The Colorful Goodness And Crunch Of Various Ingredients And Cover The Jar, Chill For 15-20 Mins And Serve It Alongside The Chilled Dressing As Well. These Concepts Are Also Good To Carry To Work And We Can Add The Dressing Instantly Just Before Having The Salad For Mid- Morning Break Or A Brunch/Lunch Etc.

Recipe-6] Quinoa Rainbow Jar Salad

Ingredients

For The Base Of The Salad:

1 Cup Assorted Salad Leaves/Greens

For The Body Of The Salad:

1 Cup Cooked Quinoa /Oats/ Barley/ Brown Rice

1 Cup Boiled Diced Chicken-Optional

½ Cup Boiled American Sweet Corn

½ Cup Baked Beans In Tomato Sauce

½ Cup Red Capsicums, Cut Into Small Dices

½ Cup Purple Cabbage, Shredded

¼ Cup Carrots, Shredded

¼ Cup French Beans, Blanched

1 Cup Fresh Spinach/ Kale- Steamed/Blanched

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

1 Tsp Mustard Paste

½ Tsp Capsico Sauce

1 Tsp Honey

1 Tbsp. Tomato Ketchup

1 Tsp Schezuan Chutney

2 Tsp Jaggery, Grated

2-3 Tsp Sliced Almonds/ Cashews

2-3 Tsp Raisins/ Apricots Cut

2-3 Tsp Lime Juice

All Above Ingredients To Be Cooked In A Saucepan For 2-3 Mins

And Then Cooled Down And Kept Chilled In A Jar.

For The Garnish Of The Salad:

¼ Cup Cherry Tomatoes, Cut 1x 2

2-3 Black/ Green Olives

Fresh Herbs/ Mint/ Parsley

Jalapenos/ Capers/ Gherkins

Method:

Pre-Prep All The Ingredients For The Salad By The Jar Concept. Assemble The Ingredients For The Dressing And Once Cooked For A Couple Of Minutes, Cool And Store In Air-Tight Jars In The Fridge. Assemble The Ingredient Components For The Body Of The Salad And The Base Into The Glass Jar And Create A Visually Appealing Look As We Move Upwards. Once All The Ingredients And Elements Of The Salad Are Placed Till The Top, Cover The Jar And Chill For 15-20 Mins And Serve It With The Prepared Dressing, Mix And Enjoy The Delectable Flavors.

Ingredient Ideology | Mini Delights To Munch & Relish Quick fix bites to Impress By: Dr Kaviraj Khialani- Celebrity Master Chef.

Mini Delights To Munch & Relish Quick fix bites to Impress

Canapes is one word that is associated with the concept of having snacky bite sized starter type preparations with a variety to choose and with flavors and tastes to entice the palate and taste buds.

It is a good idea to plan on a platter of canapes for a get together or event for a change and these are also done cold as well which gives us a little change as well from routine hot snacks and appetizers. 

The concept of canapes has four elements to be looked at. First is the base which can either be a cracker like a savory Monaco biscuit, bread slices cut out into fancy shapes using cookie cutters and then fried or toasted. The second one is the spread or the moisture content to be applied in case and that usually is butter or mayonnaise. The third element is the topping of the canapes and from a simple Russian salad to a prawn cocktail salad, a chicken tikka chutney marinates, Achari schezuan jeera aloo topping to a ham and cheese option, the list goes on. The final element is the garnish aspect of this preparation is the garnish of the canapes, something attractive and colorful to add a finesse and focal point in the finished canapes ready to go out and meet with the guests.

There are a number of elements to a canape which start from the base which can be used to hold the toppings, be flexible and be able to be comforting for the user and consumer of the bite sized relishes. 

Canape toppings/fillings can be indeed very versatile and can be customized in a number of ways using seasonal ingredients, mix- n – match cuisines, tastes and flavors which can be a good mélange of fusion cooking and most importantly also inexpensive and being able to use leftovers too in a new way.

Here are a few of my favorite Recipes for Mini Munchies!

Recipe-1] CHATPATA DELIGHT CANAPES

Ingredients:

Crunchy savory crackers- 12-15 no

For the topping:

Onions-1/2 cup chopped

Tomato-1/2 cup chopped

Green chilies-1 tsp chopped

Capsicum-1/2 no chopped

Baked beans- ½ cup tinned

Boiled chopped chicken-1/2 cup

Red chili sauce-1 tsp

Tomato sauce-1 tsp

Tamarind chutney-1 tsp

Chaat masasla-1/2 tsp

Grated cheese- 2-3 tsp grated

Nylon sev- 2-3 tsp for garnish

Method:

1. to prepare the chatpata munchies assemble all the ingredients together.

2. in a mixing bowl combine together all the ingredients mix well and adjust seasonings to taste.

3. to assemble the canapes, place the crackers on a serving platter and spoon up the toppings just before serving. the baked beans and capsicum can be a good choice for the veg and with a little add on with boiled chopped chicken it can go for non-veg too.

4. garnish the bite sized munchies with nylon sev and other chaat elements and serve immediately.

Recipe-2] CHEF’S SPECIAL CANAPES

Ingredients:

Crunchy savory crackers- 12-15 pieces

For the toppings:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced cucumber- ½ no

To apply on the crackers

Peanut butter-2-3 tsp

Capsico sauce- few drops

Cheese slices- 2-3 no

Chaat masala-1/2 tsp

Parsley/ mint leaves- 2-3 sprigs

Olives- 2-3 no, sliced.

Sliced ham/ salami- 2-3 no for non-veg

Method:

1. to prepare all the ingredients for the canapes, assemble them as per the list.

2. just before serving, place the toppings one by one on the crackers.

3. apply a little peanut butter mixed with Capsico sauce on the crackers. Place the sliced ingredients one by one on the crackers.

4. ensure all the slices are uniformly cut or trimmed to be placed well on the crackers. Finally garnish them with fresh herbs/ micro-greens and serve immediately.

5. for the non-veg variety we can also use sliced hard boiled eggs, tinned tuna fish mixed with a little mayo.

The garnishes on the canapes can also be modified and changed as desired from bell peppers to gherkins and from capers to jalapenos.

Recipe-3] CHIN CHIN CHU CANAPES

Ingredients:

Savory canape crackers- 12- 15 no

For the assorted toppings:

Boiled American corn-1/2 cup

Chopped capsicums-1-2 tsp

Salt and pepper to taste

Cream cheese-1-2 tsp

Chopped coriander/parsley-1 tsp

Chaat masala a pinch

Tomato sauce-1-2 tsp

Chili sauce-1-2 tsp

Mix all the above for the 1st variety.

Boiled mashed potatoes-1 cup

Cream cheese-1-2 tsp

Salt to taste

Pepper to taste

Chaat masala-1 pinch

Chopped olives-1 tsp

Mix all the above for 2nd variety

Leftover jeera aloo-1 cup mashed

Tomato ketchup-1-2 tsp

Schezuan chutney-1-2 tsp

Assorted capsicums-1-2 tsp chopped

Chaat masala-1 pinch

Sliced black olives-2 tsp

Mix all the above for 3rd variety.

Method:

1. to prepare the canapes, assemble all the toppings are per choice and mix them one by one and keep chilled.

2. for non-veg variety of canapes, pick and choose options from boiled chopped eggs to cooked keema with green peas, from chopped sausages and baked mean mixture to boiled or grilled sliced chicken coated with peanut butter etc.

3. just before serving assemble the crackers on the platter and pick the toppings one by one and assemble the canapes.

4. garnish the canapes one by one and place them ready to serve and ensure they are prepared close to eating time to prevent them getting soggy.

5. canapes and bite sized munchies are always a pleasure to relish and enjoy when freshly dressed up and served at the right temperature as well.

Recipe- 4] DUO COMBO CANAPES

Ingredients:

Savory crackers- 12-15 no

For the toppings:

Lettuce leaves- ½ bunch

Assorted nuts-1-2 tsp chopped

Cream cheese-2-3 tsp

Onions-1-2 tbsp. chopped

Tomatoes-1-2 tbsp. chopped

Green chilies-1 tsp, chopped

Peanut butter-1 -2 tsp

Capsico sauce-few drops

Grated cheese-2 tsp

Tuna fish-1/4 cup tinned, drained

Sliced olives- 2-3 no

Fresh herbs/ micro greens- as needed

Chaat masala-1 pinch

For the non-veg options:

Can also use boiled chopped eggs, sausages, salami. 

Method:

1. to prepare the canapes, assemble the toppings for the canapes as desired in two different bowls.

2. the idea is to offer combo duo two options of canapes to go along. One can be creamy in texture and the other once can be little crunchy.

3. once the toppings are ready, check for seasonings and allow to chill until being assembled and served.

4. just before serving the munchies, assemble the crackers on a serving platter and divide both the toppings on both sides of the canape lanes.

5. garnish them appropriately and serve them immediately. At times it’s also good to have a live station for these canape options so the guest can also choose what he wishes to have on his plate.

Recipe- 5- ITALIAN TOMCHINO CANAPES

Ingredients:

Savory crackers- 12 to 15 no

To prepare the tom chino sauce:

Olive oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 no chopped

Tomatoes-1 cup blanched, chopped

Salt and pepper to taste

Mixed herbs to taste

Capsico sauce- few drops

Parsley- 1 tsp chopped

For the toppings:

Sliced /grated cheese- 1/2cup

Olives- 2-3 tbsp. sliced

Fresh herbs-1 tsp

For the non-veg topping varieties:

Sliced grilled chicken

Sliced saute sausages

Shredded salami

Tuna fish

Sautéed prawns

Grilled fish slices

Method:

1. prepare all the ingredients for the canapes as listed and keep them all ready.

2.prepare the tom chino sauce, heat oil saute the garlic, onions and add in the blanched chopped tomatoes, seasonings, herbs and flavorings as needed and cook, reduce the sauce to a salsa texture.

3. cool down, add some parsley and mix well. Also chill it for better mouthfeel. Just before serving we need to decide on the topping sequence on the crackers for veg and non-veg guests.

4. place a little of the tom chino sauce at the base followed by your choice of veg or non-veg toppings and place some grated cheese on top, add on garnishes as needed and place the canapes for being served and should be enjoyed cold.

Recipe- 6] SANDWICHED GOODIE CANAPE

Ingredients:

Savory crackers- 15- 20 pieces

For the sandwich elements:

Sliced onion-1/2 cup

Sliced cucumber-1/2 no

Sliced beetroot-1/2 no

Sliced ham/ salami/ sausages- ½ cup

Sliced black and green olives- 2-3 tsp

Salt and pepper to taste

Cream cheese/ butter/ peanut butter- 1-2 tsp as needed

For the choice of garnishes:

Fresh herbs/ micro-greens/ sliced jalapenos.

Method:

1. prepare all the elements for the canapes and keep them all chilled until being used.

2. choose an appropriate spread to go on the crackers 

From butter- cream cheese- peanut butter to mayo options as well.

3. decide on the elements of the sandwich as well and place them all sliced and chilled as well before being used.

4. to start with the sandwich concept of the canapes, we can apply the spreads one by one and then gradually start by placing all the ingredients one by one with color contrasts.

5. finally close it up and assemble the canapes on the serving platter and make sure you are offering them at the right temperature, well garnished.

Ingredient Ideology | Raising A Toast To Snacky Bites By: Dr. Kaviraj Khialani- Celebrity Master Chef.

A desi fusion twist on tempting bites

Snack bites and temptations are a bit difficult to hold back when it comes to hunger pangs and we all somewhere need a little break from the routine and want to try something different yet easy to make without too much of fuss and messing up the kitchen too. Preparing snacky meals does not really means that it is very time consuming or tedious activity at the end of a busy day, it just means a little pre-planning and preparations which need to be looked at in order to enjoy quick and tasty mini meals in minutes.  A lot of us have a habit of binging on frozen foods and ready to eat food segment of the market is so huge today that people just want something handy and ready to relish in at the count of five. 

The point we are trying to make here is that it is not bad to eat ready to cook and fry snacks, they are all ok once in a while and at times we do not have options but to go for them and use them in a way which not only impresses our guests and family but also saves on time and efforts needed to make recipes from scratch with limitations in a number of ways. The concept today being presented is that of those who wish to pre-plan a get together or want to do something at ease may look at these options. 

Snacks can be modified, variated, designed as per our tastes, choice and preferences. While some are totally looking for non-veg options we do have many vegetarians as well, not to forget we also have vegans and Eggetarians etc too. What matters when we plan a menu for snacks is the method of cooking being involved, avoid frying everything, avoid using the oven for every single recipe since it will be delaying the service time as well. also need to look at whether the snacks would be hot or cold, we do have cold starters as well like cold salads which can go on canapes etc, in that case the temperature will need to be looked at of preparing and serving too.

Here are a few ideas with snacky bites for our readers to try out and spend some good quality time with family and friends.

“Snack Ideas are not only creative to work on, they can be designed to suit the tastes, flavours and choice of our guests in such a way which leaves an ever lasting impression of our culinary skills and talent on their minds and palate” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Recipe-1] Crispy Fried Chili Cauliflower

Ingredients:

Cauliflower -250 gms, cleaned and cut

For the marination:

Oil-2 -3 tsp

Ginger-garlic paste-1 tsp

Salt to taste

Lime juice-2 tsp

Mustard paste-1 tsp

Soya sauce-2 tsp

Red chili sauce-2 tsp

To add after marination:

Maida-2-3 tbsp.

Cornflour-1-2 tsp

Water/ egg- 2-3 tbsp.

To mix and deep fry to golden brown

To prepare the chili sauce:

Oil-2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Green chili-1 tbsp. slit

Red chilies-2-3 slit

Salt and pepper to taste

Green capsicum-1 cup cubes

Red chili sauce- 2-3 tsp

Green chili sauce-2-3 tsp

Soya sauce-1 -2 tsp

Water-1 cup

Corn flour- 2-3 tsp + water ¼ cup

Spring onion greens- 2-3 tbsp. chopped

White vinegar-1-2 tsp

Schezuan sauce-1-2 tsp

Method:

1. Prepare all the ingredients for the chili cauliflower snack.

2. Marinate the cauliflower pieces and keep aside for 20 mins, add maida, corn flour, egg or water and coat it well, deep fry to a nice golden brown color and remove, keep aside.

3. Prepare the chili sauce for the cauliflower, heat oil and add in the chilies, ginger, garlic, spring onions and saute for a couple of mins, add in the sauces, seasonings, salt, pepper, little water and bring to a boil.

4. Add in corn flour and water solution into the pan and bring to a boil, the sauce will start getting thicker, add in the cauliflower pieces, capsicum cubes allow to cook in the sauce for 2 mins, add vinegar and little schezuan sauce and finally turn off the flame and garnish it with spring onion greens and serve hot like a snack.

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients:

For the roll wrappers:

Spring roll wrappers-10-12 no

Filo pastry wrappers- 10-12 no

Or can use a fresh wrapper made with maida

For the stuffing:

Oil- 2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Chili-1 tsp chopped

Green capsicum-1/2 cup chopped

Mushrooms-1 cup sliced

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Maida-1 tsp

Chopped spring onion greens-1/4 cup

Grated cheese-1/4 cup

Oil to deep fry the rolls

To serve with:

Red chili sauce

Green chili sauce

Schezuan sauce

Tomato ketchup

Chili vinegar

Method:

1. Prepare the wrappers for the rolls to be made.

2. To start with the stuffing, heat oil in a pan add in the garlic, ginger, chilies, onions, capsicums and saute for 2-3 mins, add in the mushrooms and saute them well.

3. Add in little maida and salt, pepper, herbs, chili flakes, garam masala and cook it all well for 2-3 mins. turn off the flame and remove into a plate, add cheese, spring onion greens and mix well.

4. To finally prepare the rolls, spread out the wrappers, place the prepared filling in the center towards one side, roll up and tuck in the sides and roll over again, seal the ends with a little maida water paste and secure it well.

5.Heat oil for deep frying in a kadai and deep fry the veg rolls to a nice golden brown color and remove, drain off the excess oil and cut them 1 x 2 and serve with the choice of dips/ sauces etc.

Recipe-3] CHICKEN CHIANG MAI

Ingredients:

Boneless chicken cubes- 250 gms, cut into 1 inch cubes

For the marination:

Oil-2 tbsp.

Ginger-garlic paste-1 tsp

Soya sauce-1 tsp

Red chili sauce-1 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Chili vinegar-1 tsp

Egg-1 no

Maida-1-2 tsp

Cornflour-1-2 tsp

Oil to deep fry the chicken pieces

To prepare the sauce:

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2-3 tsp slit

Red chilies-1-2 no slit

Onions- ½ cup cubes

Salt and pepper to taste

Water-1 cup

Soya sauce-2-3 tsp

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

Chili vinegar-1-2 tsp

White sesame seeds- 2-3 tsp

Corn flour and water solution-2-3 tbsp.

Spring onion greens-2-3 tbsp. chopped

Fried cashews-2-3 tbsp.

Method:

1. Prepare the chicken pieces, clean, wash and cut them into cubes.

2. Apply the marination on the chicken cubes, keep aside for 20 mins.

3. To the same mixture add egg, maida, corn flour, mix well and deep fry the chicken pieces to a nice golden color, cook for 3-4 mins, remove and drain off excess oil.

4. To prepare the sauce for the chicken pieces, heat oil in a pan add in the ginger, garlic, chilies, onions and saute for a few seconds. Add in the sauces, seasonings, little water and bring to a boil, add cornflour solution and thicken the sauce a little. Add a little honey for more taste.

5. Now add in the fried chicken pieces, allow to cook in the sauce for 2-3 mins and finally add in the toasted sesame seeds, and fried cashewnuts. Serve hot garnished with spring onion greens.

Recipe-4] SOYA VEGGIE SESAME TOAST

Ingredients:

White bread/ brown bread- 3-4 slices, cut 1 x 4

Butter-2-3 tsp

For the topping:

Oil-2 tsp

Ginger-garlic- 1 tsp chopped

Onion-2 tbsp. chopped

Tomato puree-2 -3 tsp

Soya granules- ½ cup soaked in warm water for 10 mins

Green peas-1/2 cup boiled

Salt and pepper to taste

Green capsicum-1/4 cup chopped

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Water-1/4 cup

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Grated cheese- 2-3 tbsp. grated

White sesame seeds-2-3 tbsp.

Boiled mashed potato-1 cup

To serve with:

Red chili sauce

Green chili sauce

Mayo dips

Schezuan sauce

Tomato ketchup

Oil to fry or else use oven to toast.

Method:

1. Start by preparing the bread pieces, remove the crusts, cut them 1 x 4 triangles.

2. Start with the topping by heating up oil in a pan, saute the ginger-garlic, onions to a nice golden color. Add in the green peas, drained soya granules, tomato puree, salt and all spices, herbs, chili flakes and garam masala powder as per taste.

3. Add salt to taste and bhunao the mixture on a medium flame and add little water and cook on a low flame for 10-12 mins mixture should be getting dried up, add some boiled mashed potato, coriander leaves and cheese mix and turn off the flame, cool down.

4. Spread a little butter on the bread pieces, place the topping as well evenly all over the bread piece, top with some sprinkling of cheese and white sesame seeds, place on a baking tray and into the oven for 3-4 mins at 180 degrees celsius.

5.Serve hot garnish with some more greens and an array of options from the sauces and dips to relish it.

Recipe-5] PAN FRIED TOFU DELIGHT

Ingredients:

Tofu- 250 gms, cut into cubes

For the marination:

Oil- 2 tsp

Lime juice-2-3 tsp

Honey-1-2 tsp

Salt and pepper to taste

Garam masala powder-1/4 tsp

Chaat masala-1/2 tsp

Capsico- ½ tsp

Apply marination on tofu, keep aside 10 mins

Heat 2 tsp oil and pan fry the tofu for 2 mins and keep aside.

For the stir fry:

Oil-2 tsp

Butter 1 tsp

Garlic-1 tsp sliced

Ginger-1 tsp chopped

Green chilies- 2-3 tsp chopped

Onions-1/2 cup cubes

Capsicum red-1/2 cup cubes

Capsicum green-1/2 cup cubes

Capsicum- yellow- 1/ tsp cubes

Salt and pepper to taste

Soya sauce-1-2 tsp

Peanut butter-2 tsp

Red chili sauce-1-2 tsp

Chili vinegar-1-2 tsp

Sugar- ½ tsp

Water-1/4 cup

Corn flour and water solution-2-3 tsp

Spring onion greens-2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the tofu recipe.

2. Can also use paneer cubes in the same recipe

3.Firstly cut the paneer/tofu into cubes.

4. Apply the marination and ensure the tofu is well tossed in it in a bowl, cover and keep aside for 10 mins.

5. Heat oil and add in the ginger- garlic- chilies and saute for a few seconds, add in the onions, capsicum cubes, salt, pepper, herbs, chili flakes as per taste.

6. Add in a little water, bring to a boil, add in the corn flour water solution, thicken up the sauce a little. Now add in the tofu cubes and allow to cook in the sauce for 2-3 mins. check for seasonings and texture and adjust it accordingly.

7. Finally add in peanut butter and mix it well, add some spring onion greens for garnish and serve it hot.

Ingredient Ideology | Delectable Delicacies From Sri-Lanka By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Fresh & Vibrant Foods To Indulge Into!

Sri Lanka, being an island with a tropical climate, coconuts and fish are two of the most influential components of Sri Lankan cuisine. Fish is made into curries, and coconut in some form or another, is a dominant ingredient in cooking. Rice and curry is the Sri Lankan staple, though various kinds of bread, both roti style flatbreads and even loaves of bread, are very common. A few things about Sri Lankan food can be said with certainty

Sri Lankans thoroughly love spices, they love food that explodes with flavor, and many enjoy deep fried, and very tasty, snacks. Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness. Though Sri Lankan food has parallels to South Indian food, yet it remains distinctly its own form of cuisine. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambals.

Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rice fruits. The cuisine is highly centred around many varieties of rice as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine.

‘The cooking of sri-lanka is amazing and balanced with a melange of tastes, flavors, aromas and mouthfeel. The varieties of veg and non-veg dishes have a lot to say about the rich culture and traditional beliefs followed by them in order to impress the audience on a global platform’- Chef Kaviraj Khialani-  Celebrity Master Chef.

ONE OF THE BASIC RECIPE FOR A SRILANKAN CURRY/SPICE POWDER:

Coriander seeds- 4 tsp

Cumin seeds- 3 tsp

Black peppercorns-1 tsp

Cinnamon stick-1-inch piece

Green cardamom-2-3 no

Curry leaves- 10-12 no

Dried red chilies- 2-3 no

Fennel seeds-1 tsp

Black cardamom-1-2 no

Fenugreek seeds-1 tsp

Mustard seeds-1 tsp

Basmati rice- 2 tbsp.

Cloves- 3-4 no

Method:

1. Using a thick bottomed pan, add in the basmati rice and saute it for a few minutes in order to change its color and add a crusty outer look to the rice grains, control the flame and continue adding in the other spices as well and dry roast them all together for few mins.

2.Turn off the flame, remove the mixture into a plate/thali and allow to cool completely, dry grind the mixture to a nice smooth powder and store in an airtight container and use in the sri-lankan recipes/curries etc

Let us have a look at a few popular and easy to make dishes often prepared during festivities, at restaurants and special occasions on Sri-lankan Menus:

Recipe-1] SRI LANKAN STYLE MULLIGATWANY SOUP

Ingredients:

Oil-2 tbsp.

Curry leaves-4-5 no

Chicken stock-3-4 cups 

Shredded boiled chicken-1/2 cup

Onion-1 medium, chopped

Carrot-1/2 no chopped

Tomato-2 med sized, chopped

Green chilies-1 tsp chopped

Red chilies-1-2 no slit

Coriander seeds- 2 tsp roasted and powdered

Yellow lentils-1/2 cup mix boiled- optional

Cumin seeds-1 tsp roasted, powdered

Fenugreek seeds-1/2 tsp roasted, powdered

White rice-2 tsp roasted

Black pepper-1/2 tsp crushed

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Celery-1 stalk chopped

Coconut milk-1 cup thick

Coriander leaves-2 tbsp. chopped

For garnish:

Boiled rice-2 tsp

Lime juice-1-2 tsp add and serve

Method:

1. in a pan dry roast all the whole spices along with the rice until fragrant and well refreshed, turn off the flame and cool, add in the peppercorns, powder them all together and keep aside.

2. In a pan add oil, add in curry leaves, saute the onions, celery, carrots add little salt to taste, add in the ginger, garlic, chilies and continue to saute for a few mins.

3. Add in the powdered spices and mix well, add in tomatoes, boiled lentils, coriander leaves, add in the powdered spices and mix well.

4.Now add in the chicken stock and chicken pieces and bring to a boil, simmer and cook for 12-15 mins on a medium flame.

5. Here we have two options to either cool, puree the above mixture or keep it whole as it is, then add in the coconut milk and simmer for 2-3 mins.

6. Turn off the flame and add in lime juice and garnish with boiled rice and serve hot.

Recipe-2] SRILANKAN CHICKEN CURRY

Ingredients:

Chicken curry cuts- 500- 750 gms, with bones and skin.

Oil-2 tsp

Ghee-2 tsp

Onion-2 med chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomato-2 med sized chopped

Tomato puree-2-3 tsp

Curry leaves- 8-10 no

Green chilies-2 tsp chopped

Sri-lankan curry powder-2 tsp as given above

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Water as needed

White vinegar-2 tsp

Coconut milk-1 cup or as needed thick variety

Coriander leaves-2 tbsp. chopped

Fried curry leaves/ red chilies for garnish.

Method:

1. Clean, wash, cut and marinate the chicken pieces with the roasted curry powder, red chili powder, little salt, turmeric powder and vinegar for around 20-25 mins, keep refrigerated.

2. Heat oil and ghee in a heavy bottomed pan, add in the onions until they get light pink in color. Add in the ginger, garlic, chilies, curry leaves and fry for a few mins.

3. Add in the marinated chicken pieces and saute it well with the onion masala in the pan.

4. Add in the chopped tomatoes, puree and saute well, cover and simmer for 5-6 mins, add little water to cook the chicken.

5. Continue cooking the chicken curry for 12-15 mins add in the coconut milk and simmer for 4-6 mins, add coriander leaves and serve hot with sri-lankan steamed rice or with roti/ parathas.

Recipe-3] EASY COCONUT SAMBAL

Ingredients

Grated fresh coconut-1 med sized

Shallots- 6-8 no peeled and sliced

Dry red chilies- 8-10 no

Lime juice-2 tsp

Salt to taste

Sugar-1/2 tsp

Method:

1. Dry grind the red chilies and little salt together to form chili flakes kind of texture.

2. Add in the grated coconut to the same grinder jar and continue to churn it once, add sugar and shallots and mix well once more.

3. Remove the sambal into a mixing bowl and adjust salt, and add lime juice mix well and keep chilled until being used to go alongside with meals.

RECIPE-4] SRI-LANKAN KUTTU PAROTTA

Ingredients

Oil-2-3 tbsp.

Butter/ghee-2 tsp

Leftover rotis/ parottas- 3-4 broken into pieces

Eggs-3 no

Assorted veggies of your choice- carrots/beans/peas/cabbage etc

Onion-2 small chopped

Tomatoes-2 small chopped

Green chilies-2 tsp chopped

Ginger-garlic paste-1 tsp

Water-1/2 cup

Curry leaves- 8-10 no

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Curry powder-1 tsp as given above

Coriander leaves-2 tbsp. chopped

Lime juice-2 tbsp.

Roasted crushed peanuts-2-3 tsp

Method:

1. Heat oil/ butter/ghee in a pan add onions and curry leaves and saute for a couple of mins.

2. Add in the ginger-garlic paste, green chilies and saute for few seconds, add chili powder, turmeric powder and salt to taste.

3. Stir the mixture for a minute, add in the tomatoes and cook until soft and mushy add a little water to fasten the process.

4. Break in the eggs/ add in the veggies of your choice and cover the pan with a lid and allow the eggs to cook for a couple of minutes on low flame. 

5. Add in the cut parottas into the pan and give it all a nice mix to ensure proper mixing, check for salt, add coriander leaves, crushed peanuts, lime juice and serve hot.

Recipe-5] PANI POL COCONUT PANCAKE SWEET

Ingredients:

For the pancake mixture:

Maida-1 cup

Salt-1 pinch

Oil/ghee-2 tsp

Water/ milk as desired to make the batter

Pinch of baking soda

Egg yolk-1 no

Vanilla essence -1/2 tsp

For the coconut stuffing:

Oil/butter/ghee-2 tsp

Fresh grated coconut- 1 cup

Jaggery-1/2 cup

Sugar-2-3 tsp

Cinnamon powder-1 pinch

Green cardamom powder-1 pinch

Chopped nuts-2-3 tsp- almonds/cashews/raisins etc

Method:

1. Prepare the batter for the pancakes and allow to rest for 12-15 mins.

2. Using a non-stick pan, spread out the batter using a round spoon and swirl the pan to spread the batter to form thin pancakes.

3. Using a little oil/butter allow them to cook well on both sides and remove once done.

4. In a separate pan, heat oil/butter/ghee add in the jaggery and stir well, allow to melt on low flame, add in the grated coconut, powdered cinnamon and cardamom, nuts and mix well.

5. Cook this mixture on a low flame for 3-4 mins and remove. While the mixture is still warm we can start filling and rolling up the pancakes and garnish with chopped nuts and arrange them on a serving platter and relish the coconut pancakes.

ON A CONCLUDING NOTE:

SRI-LANKAN CUISINE is truly a delight to try and adapt into our daily cooking as well to be able to enjoy the robust aromas, variety of flavours to treat our palate! Most of these recipes can also be Indianised in a number of ways for example the curries, gravies, the kuttu parottas concept can be a good example to try and work with when it comes to using leftover rotis etc. one should be open to accepting new ideas, new cuisines, new ways of cooking along with trends which keep coming and going. On a note of recommendation along with my own visit to Sri-Lanka a few years back I truly believe this is one of those good foods to be relished by all of us without doubt.

Ingredient Ideology | The Quintessential Quinoa By: Dr. Kaviraj Khialani- Celebrity Master Chef

Quinoa, pronounced as “keen-wah,” is a type of edible seed that has gained popularity among food enthusiasts. It comes in various colors, including black, red, yellow, and white. Though technically a seed, quinoa is also classified as a whole grain and is a good source of plant protein and fiber.

The white and yellow varieties have the mildest flavor, while the red and black ones have a stronger, earthy flavor and hold their shape better. I’ve experimented with many quinoa varieties in my kitchen and enjoyed each one, so I highly recommend everyone try it at least once.

Quinoa's high protein content, mild sweet and nutty flavor, and delicate texture make it a great substitute for starchy options like pasta and rice. It's easy to incorporate into most cuisines, and I've adapted it to several Indian recipes as well. Known as a superfood, quinoa is popular among health-conscious individuals for a good reason.

With a little creativity and a touch of spice, quinoa can easily be adapted to Indian tastes.

Health Benefits of Quinoa:

* Quinoa is an anti- inflammatory grain and is also gluten free, lowers cholesterol.

*Quinoa is Good for heart health, assists in digestion.

*Quinoa offers a high protein value to our system.

*Quinoa helps in weight management.

* Quinoa helps to regulate the glucose levels in the blood

 *Quinoa has been considered good for bones.

 *Quinoa Assists in the treatment of diabetes.

 * Quinoa benefits overall health of our body due to its good offering of magnesium content.

Here are a few simple recipes using QUINOA!

Recipe-1] CORN- BEAN AND QUINOA SALAD:

Ingredients:

Quinoa- 1 cup 

Water-3 cups

Oil-1 tsp

Garlic-1 tsp

Chilies-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk cut into pieces

Tomato-1 small cubed

Salt and pepper to taste

Boiled rajma/ kidney beans-1/2 cup

Boiled sweet corn-1/2 cup

Cucumber-1 small cubed

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp.

Lime juice-2 tbsp.

Chaat masala-1/2 tsp

Honey-2 tsp

Dates-2-3 chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Flax seeds/ sunflower seeds- 2 tsp

Method:

1. Prepare all the ingredients for the quinoa salad.

2. In a thick bottomed pan, add in the quinoa and 2 and a half cups of hot water and cook it on a low flame for around 15-18 mins, using a fork keep stirring occasionally and add a little salt and lime juice as well during the cooking, once done keep aside.

3. To saute further, heat oil in a pan add in the garlic, onion, chilies, celery and saute them for 1 minute. Add in the beans, corn, salt, pepper, herbs, chili flakes, dates, honey and toss.

4. Cook for 2-3 mins, turn off the flame, add in the cooked quinoa and lime juice, cucumber, tomato cubes coriander, mint, seeds of your choice and give it all a nice toss.

5. This can be served warm as well or even chilled as a salad or a mini meal.

Recipe-2] QUINOA PUMPKIN SOUP

Ingredients:

Oil-1 tsp

Butter-1 tsp

Bay leaf-1 no

Jeera-1/2 tsp

Curry leaves- 4-5 no

Peppercorns- 3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Yellow pumpkin- 150 gms cubes

Quinoa-1/2 cup

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Water/stock- 3-4 cups

Coconut milk-1/2 cup

Chopped cashews/almonds-2 -3 tsp

Assorted seeds- sunflower, chia seeds-2 tsp

Fresh cream-2 tsp

Greens for garnish- parsley/coriander- 2 tbsp.

Method:

1. Prepare the ingredients for the quinoa pumpkin soup.

2. Heat oil and butter in a pan, add in the ingredients for the tadka and allow to crackle/splutter for a few seconds.

3. Add in the garlic, onions, chilies and saute for a couple of minutes, add in the yellow pumpkin, quinoa, salt and all spices to taste.

4. Stir well for a minute, add in the water/stock and allow to simmer and cook for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil and adjust texture, salt and finish it off with a little coconut milk and cream, add nuts, seeds, greens for garnish and serve hot.

Recipe-3] QUINOA VEG STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Spring onions- 3-4 chopped

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

White vinegar-2 tsp

Quinoa- 1 cup

Water/stock- 3 cups

Carrots-1/4 cup fine chopped

Capsicum-1/4 cup fine chopped

Cabbage-1/4 cup fine chopped

Spring onion greens-2-3 tbsp. chopped

Roasted crushed peanuts-2 tbsp.

Boiled chicken cubes- ½ cup for non-veg

Method:

1. In a pan add in the quinoa, little salt and hot water around two and a half cups to start with and allow to cook on a low flame for 20-25 mins, using a fork stir it occasionally to ensure even cooking, once done, turn off the flame and allow to cool.

2. To stir fry the recipe further, heat oil and butter in a wok/ pan add in the garlic, ginger, chili, onions and saute them for a couple of minutes.

3. Add in the carrots, cabbage and capsicums and stir fry for a couple of minutes, add in salt, pepper, sauces to taste and little water to soften the veggies.

4. Add in the cooked quinoa and spring onion greens and toss well, check for seasonings, adjust accordingly, add in the peanuts and serve hot.

Recipe-4] QUINOA HEALTH BOWL

Ingredients

Olive oil- 2 tsp

Garlic-1 tsp chopped

Cinnamon stick-1-inch piece

Onion-1 small chopped

Tomato-1 small chopped

Boiled chickpeas-1/2 cup

Quinoa -1 cup

Water-3 cups

Boiled beetroot-1/2 cup cubes

Yellow/ red capsicum-1/2 cubes

Tofu/ paneer cubes- ½ cup optional

Cherry tomatoes- 4-5, cut 1 x 2

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Lime juice- 2 tbsp.

White vinegar-1 tsp

Peanut butter- 2 tsp dissolved with ¼ cup warm water

Red chili sauce-2 tsp

Assorted nuts-2-3 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Basil leaves- 4-5 no

Assorted seeds- 2-3 tsp, flax seeds, sunflower seeds, pumpkin seeds.

Method:

1. Prepare all the ingredients for the quinoa health bowl.

2. In a saucepan combine together the quinoa and little salt, hot water two and a half cups and cover, simmer, cook the quinoa for around 20-25 mins, keep aside.

3.To saute things further, heat oil and add in the cinnamon, garlic, onion and saute until pink, add in the assorted veggies of your choice, boiled chickpeas, salt, pepper, herbs, chili flakes and saute well, add a little water and cook for 2-3 mins.

4. Add in the peanut butter and other sauces and mix well, add in the boiled beet cubes, cooked quinoa, tofu or paneer cubes and mix well, cover and cook for 3-5 mins and add in the assorted fresh greens/herbs, seeds and toss.

5. Serve this health bowl warm or cold as a mini meal by itself with a glass of detox water.

Recipe- 5] QUICK QUINOA SNACK

Ingredients

Quinoa-1/2 cup cooked with one and a half cups water

Oil-2 tsp + to fry

Ginger-garlic paste-1 tsp

Carrots-1/2 grated

Capsicum-1/2 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Cheese- 2 tbsp. grated

Potatoes-1/2 cup boiled and mashed

Garam masala powder-1/2 tsp

Coriander and mint-2 tbsp. chopped

Bread crumbs-1/4 cup

Maida/cornflour-2 tsp

As an option can add boiled sweetcorn, boiled chopped eggs/chicken as well for non-veg.

Method:

1. Cook the quinoa and keep it aside.

2. Heat oil in a pan add in the ginger- garlic paste, chilies, carrot, capsicum and saute for a minute, add in the boiled mashed potatoes, all seasoning’s, herbs, chili flakes and spices to taste.

3. Add in the coriander, mint, cooked quinoa and cook for another 2 -3 mins and turn off the flame, add in cheese and little bread crumbs and bind it all together.

4. Divide the mixture in lemon sized balls and round them up well and set them in the fridge for 20 mins and then coat with a little dry maida/corn flour and fry to a nice golden color and serve hot with choice of dipping sauces/ ketchup/chutney etc.

Ingredient Ideology | Fusion Ways With Gajar Halwa By: Dr. Kaviraj Khialani- Celebrity Master Chef

The Carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and southwestern Asia. Carrots are the richest source of beta-carotene. The human body turns beta-carotene into vitamin A. The name "carrot" comes from the French word "carotte." Carrots originated in the Mediterranean. Originally, carrots were only used for medicinal purposes rather than as food. Ancient Greeks used carrots to treat stomachaches. 

Around the first century, Greek doctors used carrots as a stomach tonic. They were used as food in Europe during the 13th century. The vegetable is great for eyesight and you skin, it also boosts the immune system. Cooked carrots are better for you than raw. The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.

“Gajar Ka Halwa, a heavenly concoction of a popular Indian sweet is a warm welcome not only to the winter season but also our dessert bowls which crave not only for the classic versions but are open to getting filled up with creative concepts as well” – Chef Kaviraj Khialani- Celebrity Master Chef.

Here are a few health benefits of Carrots:

1.Pectin is the main form of soluble fiber in carrots soluble fibres can lower blood sugar levels by slowing down your digestion of sugar and starch. They can also feed the friendly bacteria in your gut, which may lead to improved health and decreased risk of disease.

2. Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phyllo Quinone), and B6.  Vitamin A: Carrots are rich in beta carotene, which your body converts into Vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function. Carrots offer many plant compounds, including carotenoids.

These are substances with powerful antioxidant activity that have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer. Beta carotene, the main carotene in carrots, can be converted into vitamin A in your body.

However, this conversion process may vary by individual. Eating fat with carrots can help you absorb more of the beta carotene.

The main plant compounds in Carrots are:

• Beta carotene: Orange carrots are very high in beta carotene. 

• Alpha-carotene: An antioxidant that, like beta carotene, is partly converted into vitamin A in your body.

• Lutein: One of the most common antioxidants in carrots, lutein is predominantly found in yellow and orange carrots and is important for eye health.

• Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene may decrease your risk of cancer and heart disease.

• Polyacetylenes: Recent research has identified bioactive compounds in carrots that may help protect against leukaemia and other cancer. 

• Anthocyanin’s: These are powerful antioxidants found in dark-coloured carrots.

Here are a few of my favorite Fusion Style Recipes using Gajar Ka Halwa:

Recipe-1] CARROT HALWA AMBROSIA SWEET

Ingredients:

Gajar ka halwa- 1 and a half cup, slightly warm.

For the fusion recipe ingredients:

Motichoor ladoo- 1 no, crumbled

Saffron rabdi- 1 cup

Dried rose petals- 2-3 tsp

Assorted dry fruits- 2- 3 tbsp. chopped

Sponge cake- ½ cup crumbled

Sweetened fresh cream-1/2 cup whipped

Assorted fresh fruits- ½ cup chopped

Method:

1. Prepare all the ingredients for the fusion dessert recipe.

2. Choose small dessert glasses/ bowls etc to set it in layers.

3. Start by placing a little saffron rabdi at the base of the glasses/cups and then continue with the gajar halwa, cream, sponge crumbs, motichoor ladoo, fruits, nuts, rose petals and layer it all the way to the top.

4. Garnish the dessert as desired and allow to chill for 30- 45 mins at least and then serve it.

Recipe-2] Rasila Gajrela Pudding

Ingredients:

Gajar ka halwa- 1 and a half cup, chilled

For the fusion twist ingredients:

Crushed digestive biscuits- 5-7 no

Fresh cream- ½ cup sweet and whipped

Vanilla flavoured Custard- 1 and a half cup, chilled

Assorted fresh fruits- 1 cup cut into small pieces

Assorted dry fruits-2-3 tbsp. chopped

Dates- 2-3 tsp chopped

Rose water-1 tsp

Gulkhand- 2-3 tsp

Jalebi- 4-6 no crumbled up

Mint/ cherries/ nuts/ rose petals for garnish

Method:

1. Prepare all the ingredients for the fusion twist dessert.

2. Crush the digestive biscuits and mix them with rose water, Gulkhand and keep aside.

3. As an optional choice I also used chocolate brownies laced with Gulkhand and rabdi to layer the same dessert with gajar halwa.

4. Select a choice of glasses/ dessert bowls to set this sweet dish. Start up by setting a base of the chilled custard followed by gajar halwa, the digestive biscuit mixture, fruits and nuts, dates, cream.

5. Repeat the layers till the top and add a scoop of ice-cream as well if desired and serve it garnished with praline/ nuts/ cherries/ berries etc.

Recipe-3] GAJAR HALWA HIDDEN SURPRISE

Ingredients:

 Gajar ka halwa- 2 cups, chilled

For the fusion hidden surprise:

Crumbs of chocolate brownie- 1 cup

Chocolate sauce-2-3 tbsp.

Date puree- 2-3 tsp

Assorted chopped nuts- 1-2 tsp

Chocolate chips- 1-2 tsp

To serve the dessert bites:

Nutty rabdi dip/ sauce:

Rabdi- 1 cup chilled

White chocolate -2-3 tbsp. melted

Raisins- 2 tsp chopped

Dried rose petals- 1-2 tsp

Method:

1. Prepare all the ingredients for the fusion sweet recipe.

2. Start up by preparing the stuffing for the gajar halwa bites, in a mixing bowl combine together the brownie crumbs with the remaining ingredients and mix well ensuring it all comes together, chill for 20 mins.

3. chill the gajar halwa as well and then divide them equally apply little melted butter or ghee on the hands/finger tips while doing this.

4. flatten up the halwa mixture a little and stuff it with the prepared brownie balls and shape it back into roundels and allow to chill on a butter paper for 1 hour.

5. decorate them with melted white chocolate and nuts/ rose petals and arrange them on a serving plate/platter and serve, prepare the dip separately and chill for 30 mins before serving.

Ingredient Ideology | Compacted With Compassion By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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One Dish Baked Mini Meals

The need for one-dish meals is constantly on the rise these days especially for suppers and light meals where we prefer to toss up a few things into one dish and get done to the dinner table and feast ourselves to something different and varied at times. Gone are the days where a typical full meal of courses from starters and soups followed by array of main courses and spread of desserts. 

A concept of a one dish meal has various angles and aspects, features and cuisines attached to it. In an endeavor to do something different here I have tried to attach a little fusion touch to the regular baked dishes which we might have tried. The french word Augratin which is attached to savory saucy baked dishes includes the famous white sauce, cheese and bread crumbs at times to give a nice crispy golden crusty mouthfeel, here we will find innovative ways to twist and turn a few concepts and treat our palate!

Recipe-1] CHICKEN PASTA BAKE

Ingredients:

Pasta of your choice- 2 cups boiled- penne/ macaroni/ fussili

Boneless chicken cubes- 200 gms cut into 1 inch cubes.

Oil/ olive oil/ butter- 2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Salt and black pepper to taste

Tomato puree-1/2 cup

Red chili sauce- 2 tsp

Soy sauce- 1 tsp

White wine- 2 -3 tbsp. optional

Bell peppers/mushrooms/ sweet corn/ cherry tomatoes- as desired to add in for volume and texture.

Fresh basil leaves- 10-12 no.

White sauce- 2 cups

Grated cheese-1/4 cup

Method:

1. Prepare all the ingredients as per the list above.

2. To assemble the dish, heat oil/butter/olive oil in a pan add in the garlic and onions and saute, add in the tomato puree, salt, pepper, herbs and chili flakes.

3. Saute it for a couple of minutes and add in chicken cubes and veggies of your choice, sauces as listed and stir fry the ingredients on a high flame for a couple of minutes, add ½ cup water or stock simmer and allow the chicken to cook for 8-10 mins.

4. Add in the white sauce, fresh basil leaves and the boiled pasta and give it all a nice mix place it all into a greased baking dish top it with grated cheese and place it in pre-heated oven at 180 degrees for 12-15 mins & serve hot with assorted toasts/ garlic bread.

Recipe-2] HEARTY VEG WONDER BAKE

Ingredients

Potatoes-2-3 med sized, peeled and sliced

Oil/olive oil/butter- 2 tsp

Garlic- 1 tsp chopped 

Green chilies- 2 no chopped

Spring onions- 3-4 sliced

Spring onion greens-1/4 cup chopped

Tomato ketchup- 3-4 tbsp.

Capsico/ chili sauce- 2 tsp

Salt and pepper to taste

Mixed herbs and chili flakes to taste

White sauce- 2 cups

Grated mozzarella/cheese- ¼ cup

Fresh cream-1/2 cup

Cherry tomatoes/tomato slices- 8-10/ 1 no sliced

Green capsicum-1 no shredded

Baked beans in tomato sauce -1 tin

Assorted fresh herbs- basil/ thyme/ micro-greens for garnish.

Method:

1. Prepare all the ingredients for the veggie wonder baked dish.

2. In a pan heat oil add in the garlic and spring onions and saute for 1 min, add in the potato slices, seasonings, herbs, chili flakes cover and cook in steam on low flame for 3-4 mins.

3. Add in the baked beans with tomato sauce, capsicums, Capsico or chili sauce to taste and any other assortment of veggies of your choice can be added here. Cook for 3-4 min, add in the fresh cream mix in well.

4. Transfer the mixture into a greased baking dish and add in the tomato slices/cherry tomatoes, grated mozzarella or cheese of your choice, place the dish for baking at 180 degrees Celsius for 12-15 mins and serve hot with whole wheat bread rolls/ herbed bread slices etc.

Recipe-3] BETWEEN THE SHEETS

Ingredients

Pulses/legumes- rajma/kidney beans etc of your choice-1 cup boiled.

Carrots/beans/ peas/ cauliflower- 1 cup boiled

Mushrooms- 1 cup sliced

Baby corn-1/2 cup sliced

Lasagna sheets- 10-12 no boiled

White sauce- 2 cups

Salt, pepper, herbs & chili flakes to taste

Schezuan sauce- 2- 3 tbsp.

Breadcrumbs-1/4 cup

Double fried eggs-2-3 no

Tomato sauce-2 tbsp.

Grated cheese-1/4 cup

Method:

1. Pre-prep all the ingredients ahead of time.

2. To assemble the yummy baked dish, start with the layer of white sauce in the baking dish, place the lasagna sheets, the boiled beans, tomato sauce assorted boiled veggies, drizzle over the schezuan sauce, add seasoning, herbs, chili flake to taste.

3. Prepare multiple layers of the ingredients by choice in the dish and top it up with the double fried eggs, white sauce, bread crumbs, cheese and place the wholesome dish to bake in a pre-heated oven at 180 degrees Celsius for 20-25 mins and serve it piping hot with a buttered toast or some brun pao.

Recipe- 4] EGGPLANT & MINCE BAKE

Ingredients

Brinjal- 3-4 no med sized, sliced into roundels.

Oil/olive oil/ butter- 2-3 tsp

Garlic- 2 tsp chopped

Onion- 1 chopped

Tomato puree- ½ cup

Chicken keema-250 gms or Soy keema – 1 cup.

Green peas-1/2 cup

Green capsicum-1 no chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Peanut butter- 2-3 tsp

Tomato ketchup-2- 3 tsp

Capsico-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Cheese-1/4 cup grated

White sauce-2 cups

Water-1/2 cup

Method:

1. Slice the eggplants, apply little oil and sprinkle of salt and pepper mix well and place in an oven to partially cook for 8-10 mins at 160 degrees Celsius.

2. Meantime heat oil/butter in a pan saute the garlic and onion add in the raw chicken keema or drained soy mince soaked in warm water for 10 mins, saute it for 2 mins, add in the tomato puree, salt, pepper, herbs, chili flakes and stir fry for 2 mins.

3. Add in peas, capsicums, tomato ketchup and little water to allow proper cooking for 8-10 mins on a medium flame, add in the coriander leaves and mix.

4. To assemble the dish prepare a mixture of white sauce and peanut butter and place it at the base of the baking dish now place the prepared semi-dry mince mixture, the oven cooked brinjal and create layers with the nutty white sauce, mince and the eggplants to top, finally add the cheese and bake at 180 degrees Celsius for 20-25 mins and serve hot with toasted pita bread, focaccia or sun- dried tomato bread rolls/ spinach and herbed bread.

Ingredient Ideology | Scrumptious Snacky Samosas…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself. The gastronomic literature of 10th century Middle Eastern cuisine, especially early medieval Persian texts have many mentions, an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, called samsa.

Samosa for me have been a very dear and loved choice of snack on the menu since childhood, from watching it being made at local halwai shops having them piping hot once fried with tempered green chilies and assorted chutneys, to including them on the list for birthday parties, get together events, kitty parties for the ladies, cocktail party snacks or even a Sunday brunch in hotels, samosa in various sizes from the bite size to the heavily filled version has been one of those inviting bites which are irresistible by most of us.

Other historical accounts also refer to these tiny mince-filled delectable triangles, eaten by travelling merchants around campfires and packed in saddlebags as a snack for a long journey. According to these accounts, it was thanks to these travelling merchants that the stuffed triangle travelled from Central Asia to North Africa, East Asia and South Asia.

In India, it was introduced by the Middle Eastern chefs who migrated for employment during the Delhi Sultanate rule, although some accounts also credit merchants for bringing the fare to this part of the world. Later, having earned the blessings and love of the Indian royalty, the samosa soon became a snack fit for the king. 

Ibn Batuta, the medieval Moroccan traveller who visited India in the 14th century, has chronicled the glittering banquets at the court of Muhammad bin Tughlaq. According to his accounts, a dish called Sambusak, a triangular pastry packed with mince, peas, pistachios, almonds and other tasty fillings was placed on the guests’ plates right after the sherbet had been sipped, following which the other courses made their way out of the royal kitchens.

However, to the foodies in India, the samosa concept has been attracting since a very long time now and it is a part of our daily life and routine munching as an all-day welcome snack, with a variety of fillings inside the triangular delicacy with pao, chutneys/ condiments to go along side.

Though I like making them using filo pastry sheets as well and brushing them with little milk/ egg wash and baking them to perfection to avoid the steeping in oil effect for a change.

Let us try out some of these varied options for a change with our favorite Samosas on a Sunday Funday for a change to relish with family!

Recipe-1] NUTKHUT ALOO MATTAR SAMOSAS

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ghee-2 tbsp.

Salt to taste

Ajwain-1/2 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

Potatoes- 2-3 medium sized, mashed

Green peas-1/4 cup boiled

Sweet corn- ¼ cup boiled

Salt to taste

Chaat masala-1/2 tsp

Oil/ghee- 2 tbsp. for tadka + frying

Jeera-1/2 tsp

Hing-1/4 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Cumin powder-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Aamchur powder-1/2 tsp

Coriander leaves-2 tbsp. chopped.

Method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. Heat oil add in the hing, jeera, ginger-garlic, chilies and prepare the basic tempering add in the peas, corn, mashed potatoes, salt and all the powdered spices to taste and mix well, cook for 4-5 mins.

3. Remove and add in the coriander leaves and allow to cool. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-2] SAMOSA ITALIANO

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

Oil-2 tsp for cooking + frying separate.

Garlic- 1 tsp chopped

Onion-1/2 chopped

Capsicum-1/2 cup chopped

Mushrooms-1/4 cup sliced

Boiled roughly cut pasta-1/4 cup, macaroni/ spaghetti etc.

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Maida-1/2 tsp

Tomato ketchup-2 tsp

Grated cheese-2 tbsp.

Method:

1.Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil in a pan saute the garlic, onions, add in the mushrooms and capsicums, boiled pasta saute on a medium flame for a few minutes, add in the seasonings and herbs to taste and add maida to dry up excess moisture from the filling.

3. Add the tomato ketchup and mix, turn off the flame allow to cool for a few minutes, add in the grated cheese and mix. 

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-3] DESI CHATPATA CHINI SAMOSA

Ingredients

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt and pepper powder to taste

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-1 tsp chopped

ginger-1 tsp chopped

green chilies-1 tsp chopped

spring onion-3-4 chopped

carrot-1/2 grated

capsicum-1/2 fine chopped

sprouts- ¼ cup steamed

cabbage-1/4 cup fine chopped

boiled chopped chicken-1/2 cup for non-veg

salt and pepper to taste

soy sauce-2 tsp

schezuan sauce-1 tsp

grated cheese-2 tbsp.

chaat masala-1/2 tsp

spring onion greens-2 tbsp. chopped

method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil in a pan saute the garlic, ginger, chilies onions, add in the carrots, cabbage, capsicums, sprouts, salt and all seasonings to taste, add in the Chinese sauces and mix well.

3. Cook the mixture for 2-3 mins add in the spring onion greens, turn off the flame add in the cheese, chaat masala and mix well.

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-4] CHEESY PANEER WALA SAMOSA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt and pepper powder to taste

Shahi jeera-1/2 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-ginger-1 tsp chopped mix

green chilies-1 tsp

onion-1/2 small chopped

paneer-1/2 cup grated

cheese-2 -3 tbsp.

capsicum-1/2 cup chopped

peanut butter-2 tsp

red chili sauce-1/2 tsp

salt and pepper to taste

mixed herbs & chili flakes to taste

coriander leaves-2 tbsp. chopped

method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil add in the ginger, garlic, chilies, onions, saute well add in the capsicum, salt, pepper, herbs, chili flakes to taste and mix. Add in the paneer, peanut butter, red chili sauce and cook for 2-3 minutes and turn off the flame.

3. Now add in the grated cheese and coriander leaves and mix well, Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-5] SAMOSA KHASTA MAZAA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ghee-2 tbsp.

Salt and pepper powder to taste

Jeera powder-1/2 tsp

Red Chili powder-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

jeera-1/2 tsp

eggs- 2-3 no

chicken sausages-1/4 cup chopped

onion-1 small chopped

tomato-1 small chopped, without seeds.

green chilies-1 tsp chopped

capsicum-1/2 no chopped

coriander leaves-2 tbsp. chopped

salt and pepper to taste

herbs and chili flakes to taste

coriander powder-1 tsp

red chili powder-1/4 tsp

turmeric powder-1/4 tsp

grated cheese-2 tbsp.

roasted crushed peanuts -2 tsp chopped

method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil saute the onion, tomato, chilies and saute well for a couple of minutes add in capsicum, sausages, salt, pepper, herbs, chili flakes, spices to taste and cook for 2 mins.

3. Add in the eggs and scramble them well and cook for 3-4 mins add coriander leaves, roasted crushed peanuts, turn off the flame add in the cheese and coriander leaves and allow the mixture to cool.

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-6] TOFU AUR SOYA WALA SAMOSA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/Olive oil-2 tsp

Salt and pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-1 tsp chopped

shallots/onion- 2 tbsp. chopped

green chilies-1 tsp chopped

tofu- ¼ cup crumbled

soy granules-1/2 cup soaked in warm water for 10 mins.

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Garam masala powder-1/2 tsp

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Soy sauce-2 tsp

Water-2-3 tbsp.

Mashed potato- 1 small no

Cream cheese- 2 tsp

Coriander/ parsley- 2 tsp chopped

Method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil saute the garlic, onion, chilies for a couple of minutes, add in the drained soya granules and add in the salt, pepper, herbs, chili flakes, the sauces to taste and saute for 2 mins, add little water and cook for 3-5 mins and dry up the mixture.

3. add in the tofu and coriander/parsley, mashed potato and mix well, allow to cool add in cream cheese and mix well.

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Ingredient Ideology | The Eggycentric Fiesta Healthy- Hearty & Wholesome By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Eggs are one of the best-known useful commodities known to us. The very significant role of eggs in our life is the number of us who include eggs from the start to the end of the day meals. From a filling morning breakfast with varied egg preparations to brunch menus, adding them to salads, sandwiches, dressings and dips too. Eggs are truly easy to adapt to and its role has been quite important in not only cooking but baking as well from cakes to fancy exotic goodies.

Eggs are among the most nutritious foods you can find, providing virtually all the vitamins and minerals you need. To top things off, eggs are cheap, taste awesome and go with almost any food. They really are an exceptional superfood.

Eggs provide the highest-quality protein – while also containing 13 essential vitamins and minerals, alongside necessary omega-3 fatty acids and antioxidants. 

60% of the high-quality protein in eggs can be found in the egg white, while the yolk contains the rest, along with vital healthy fats, vitamins, minerals and antioxidants – all compounding for a valuable contribution to your daily nutritional needs. 

Eggs whites and yolks being the two components within the shell need to be checked for quality and freshness before being broken and blended into our recipes. Egg fried rice, egg curry, egg Akoori or bhurji concept, baked eggs with spinach and cheese, eggs with chicken sausages/ fish/ prawns and quick munchies are great to try as well once in a while.

Here are a few simple recipes using Eggs:

Recipe-1] BRUNCH STYLE PAN SET EGGS

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe and keep aside.

2. In a pan heat oil and butter add in the garlic, onions, chilies and saute for 2-3 mins, add in the tomatoes and potatoes, salt- pepper and all spices and saute for 1-2 mins, add in little water and allow to simmer few min until potatoes are cooked.

3. Now add in the capsicums and eggs and allow eggs to set in for a few minutes.

4. Add fresh coriander leaves and serve hot.

Recipe-2] EGG MUSHROOM FLORENTINE

Ingredients

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.

Method:

1. Prepare all the ingredients for the brunch type dish called egg mushroom Florentine.

2. Heat oil and butter in a pan and saute the onion and garlic, add in the salt and powdered spices, add in the peas, mushrooms and blanched spinach.

3. Cook the mixture for 4-6 mins and break in the eggs and allow to set and cook on a bed of the spinach and mushrooms, check for salt, pepper, herbs and seasonings.

4. Once done we shall be plating it and serving with a portions of bread rolls/ toasts etc.

Recipe- 3] EGG SALAD IN LETTUCE LEAVES ON TOAST

Ingredients

For the base- assorted lettuce leaves -1-2 cups

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

To serve on: toasted bread slices/ french bread slices etc.

For the garnish: parsley, mint, micro-greens.

Method:

1.Prepare all the ingredients for the salad recipe.

2. In a mixing bowl combine together the ingredients for the salad and add in the dressing for the dressing and give it all a nice toss, chill the salad for 20 mins.

3. Remove and arrange the lettuce leaves as a base on the serving plate.

4. Top with the interesting garnishes like olives, cherry tomatoes, parsley sprigs, nuts and seeds of your choice.

5. Portion the salad onto the base of the lettuce leaves and garnish appropriately and serve chilled.

Recipe-4] HEALTHY EGG BREAKFAST SCRAMBLE

Ingredients

Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup 

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

Sunflower seeds/ flax seeds/ melon seeds- 2 tsp.

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.

Method:

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

2. Heat oil and butter in a pan add in the onions and chilies, methi, and saute for a few seconds, add in the chopped tomato.

3.Continue to add in the capsicums and salt, powdered spices and mix well add in a little water to prevent burning, cook 2 mins.

4. Break in the eggs one by one and allow them to settle and slowly scramble them as they start cooking.

5. Reduce the flame and allow to cook for 2-3 mins, add in the seeds and coriander leaves and mix well, serve hot with assorted breads, butter, cheese and cup of tea/coffee, add shredded boiled chicken or sliced chicken sausages to the same recipe for variation.

Recipe-5] EGG MASALA DUM BIRYANI

Ingredients:

Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp

Method:

1. Prepare all the ingredients for the egg masala biryani as listed.

2. Heat oil and ghee in a pan add in the whole spices and add in the sliced onions and lightly brown them, add in ginger-garlic paste, green chilies, and cook for 1-2 mins. Add in tomatoes.

3. Add salt and all powdered masalas and cook for 1-2 mins, add little water as needed, add the thick beaten curd and mix well, cook on low flame for 2-3 mins.

4. Add kasuri methi and the boiled eggs and cook in the masala for 2-3 mins and layer the cooked rice on top, add in the onions, nuts, rose water, saffron water, kewra water etc and top with mint and coriander leaves, cover and give dum to the egg biryani for 10-12 mins. Open and serve hot with raita, papad, pickle.

Recipe- 6] JHATPAT AKOORI KA ZAIKA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tbsp.

ghee- 1 tsp

Cumin seeds- ½ tsp

Fennel seeds-1/2 tsp

Curry leaves- 6- 8 no

Slit red/ green chilies- 3-4 no

Sliced onions- 1 small

Tomatoes- 2 med sized, diced

Salt to taste

White pepper powder to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Parsley/ spring onions/ coriander-2 tbsp. chopped

Lime juice- 2 tsp

Method:

1. Pre-prep all the ingredients for the recipe as listed above.

2. In a mixing bowl beat up the eggs with a pinch of salt and few drops of cold water and add in all the ingredients from salt to powdered spices and all the assorted veggies as well, give it all a nice mix.

3. Heat oil and ghee/butter in a pan add in the curry leaves, slit chilies, jeera and fennel and saute for 15 seconds, add in the entire egg mixture into the pan and allow to settle for a couple of mins, cover and cook on a medium flame for 2-3 mins.

4. Using a spatula or flat spoon gently mix the contents of the pan and add in the greens and a dash of lime juice and serve it hot with roti, phulkas, naans, parathas or even cheesy garlic toasts.

Ingredient Ideology | Soya Wadi Delights To Relish…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Soya wadi or soya chunks as they are known are made using soy flour that has been ‘defatted’ or the oil is removed. They are the by-products left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.

Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bone, hair and skin health. According to a few surveys conducted a while back, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess fat from accumulating around the organs, thus promoting weight-loss. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.

“Soya chunks or wadis are amazing to experiment with, I have tried working with them in Indo- fusion recipes as well including with a spicy peanut butter chutney Indonesian style, the soya garlic based sauce in the Filipino style and even a mexican soya salsa tortilla wrap! It is just too good”- Chef Kaviraj Khialani.

Here are a few of my recipes using Soya Wadi or Soya Chunks!

Recipe-1] ALOO SOYA WADI KI SUBZI

Ingredients:

Soya wadi- 150 gms, soaked in warm water for 12-15 mins.

Potatoes-2 medium size, peeled and cut into cubes

Oil-2 tsp

Ghee-1 tsp

Bay leaf-1 -2 no

Cinnamon stick- 1-inch piece

Ginger-garlic paste-1 tsp

Green chilies-2 tsp chopped.

Jeera seeds-1/2 tsp

Onion -1 cup chopped

Tomatoes-1/2 cup puree, fresh

Salt to taste

Curd-1/4 cup thick

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder- ½ tsp

Kasuri methi-1 tsp

Garam masala powder-1/2 tsp

Water-1 and a half cup

Coriander leaves- 2 tbsp. chopped

Lime juice-1 tsp add and serve

Method:

1. Prepare all the ingredients for the soya wadi aloo recipe.

2. Heat oil and ghee in a pan add in the whole spices, add in the jeera, onions and fry until light brown, add in the ginger-garlic paste, chopped green chilies and saute for 1 min.

3. Add in the fresh tomato puree, salt and kasuri methi, all powdered masalas and mix well, cook on a high flame for 2-3 mins add in the soya wadis and potato cubes and bhunao for couple of minutes.

4. Add warm water and mix, simmer and cook the subzi for 12-15 mins or if using a pressure cooker then 3 -4 whistles.

5. Finally add coriander leaves, a dash of lime juices and serve hot, this subzi goes well with rotis, parathas, phulkas or with a little gravy it can be served with jeera rice as well.

Recipe-2] SOYA WADI KA SNACK 

Ingredients:

Soya wadis- 150 gms, soaked in warm water- 12-15 mins.

Oil-2 tsp 

Garlic- 1 tsp chopped

Green chilies-1 tsp chopped

Ginger-1 tsp cut into strips

Onion-1 med sized chopped

Red capsicum/ yellow or green capsicum- ½ cup cut into cubes

Salt and pepper to taste

Soya sauce- 2 tsp

Red chili sauce- 1 tsp

Tomato ketchup-1 tbsp.

Schezuan sauce- 1 tsp

Water-1/2 cup

Cornflour solution- 1-2 tsp for thickening

Roasted/fried peanuts- 2- 3 tbsp.

Toasted white sesame seeds- 2 tsp

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the soya snack recipe.

2. Heat oil add in the onions, ginger, garlic, chilies and saute for a couple of minutes.

3. Add in the soya wadis and salt, pepper, sauces and mix well, add little water or stock as well and simmer for 12-15mins and add capsicums.

4. Now add in the cornflour water solution to thicken a little and adjust the texture as needed for a medium gravy since we serving as a snack or starter.

5. Finally add in the spring onion greens, sesame seeds, peanuts or any other garnishes as desired, serve hot.

Recipe-3] SOYA WADI TAVA MASALA 

Ingredients

Soya wadi- 150 gms, soaked in warm water for 12-15 mins.

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Onion- 1 cup chopped

Green chilies- 1 tsp chopped

Ginger-garlic paste-1 tsp mix

Tomato puree-1/4 cup

Water-1/2 cup

Green capsicum-1/2 cup cubes

Fresh coriander leaves- 2 tbsp.

Lime juice-2 tsp add and serve.

Salt to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Aamchur powder-1/2 tsp

Lime juice- 2 tsp

For the tava masala mix:

Coriander seeds- 2 tsp

Cumin seeds- 1 tsp

Red chilies- 4-5 dry

Black peppercorns- 4-5 

Cinnamon stick-1-inch piece

Water-1/4 cup

Method:

1. Prepare all the ingredients for the soya wadi tava masala.

2. Dry roast all spices in a pan for 3-4 mins, cool and then using a little water grind it well to a paste.

3. Heat oil and ghee in a pan add in the hing, onions, chilies and ginger- garlic paste and cook until light browned.

4. Add in the spice paste and tomato puree, salt and all powdered spices and cook for 2-3 mins.

5. Now add in the soya wadis and capsicums and bhunao in the masala for 1-2 mins, simmer and cook for 8-10 mins and serve hot garnished with coriander leaves and add a little lime juice. Serve it with rotis, kulchas, missi roti etc.

Recipe- 4] SOYA WADI AUR MATTAR KA PULAO

Ingredients

Soya wadis- 100 gms, soaked in warm water for 12-15 mins

Green peas- ½ cup

Oil-2 tsp

Ghee-2 tsp

Whole spices of your choice- green or black cardamom-2 pc, Bayleaf-1 to 2 pieces, javitri- 1 piece, shahi jeera- ½ tsp

Dry red chilies-2 no slit

Green chilies-1 tsp chopped

Sliced onion-1 cup

Tomatoes- 1 cup chopped

Ginger-garlic -2 tsp chopped mix.

Salt to taste

Saunf or ajwain- 1 tsp

Kasuri methi- 1 tsp

Basmati rice- 1 and a half cup

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Water- 3 cups plus ¼ cup more

Coriander leaves- 2 tbsp. chopped

Lime juice- 2 tsp add and serve.

Method:

1.Prepare all the ingredients for the pulao.

2. Heat oil and ghee in a pan add in the whole spices and shahi jeera followed by chilies, onions and ginger-garlic, saute well for 3-4 mins.

3.Add little water as needed to make it all soft, add in the tomatoes and salt, ajwain or saunf, kasuri methi all the masalas and mix well.

4.Add in the drained soaked soya wadis, peas, and drained soaked rice and bhunao everything well for 2 mins, add water and mix, simmer and cook in steam until rice gets cooked and absorbs all the flavors and liquid, serve hot garnished with coriander leaves and add a dash of fresh lime juice while eating.

Recipe- 5] HARE MASALE WALI SOYA WADI

Ingredients

Soya wadis- 150 gms, soaked in warm water for 12-15 mins.

Potatoes-2 med sized, peeled and cut into medium cubes.

Oil-2 tsp

Ghee- 2 tsp

Jeera-1/2 tsp

Hing-1/4 tsp

Boiled Onion paste- 1 cup

Green chilies- 2 tsp chopped

Ginger-garlic- chili paste-2 tsp

Tomato puree-1/2 cup fresh

Salt to taste

Spinach puree- 1 and a half cup- blanched and then puree.

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Water-1/4 cup

Garam masala powder-1/2 tsp

Fried red chili-1 -2 no for garnish.

Method:

1. Prepare all the ingredients for the hare masale wali soya wadi subzi.

2. Heat oil and ghee in a kadai and add in the hing, jeera, boiled onion paste and ginger-garlic paste, chopped green chilies and cook it all well for 5-7 mins, add little water as required.

3. Add in the tomato puree, salt and all powdered masalas and soya wadi, potato cubes and bhunao for a few mins, add little water and cook on a medium flame for 4-5 mins.

4. Now add in the blanched and puree of spinach and mix well, cook the subzi for 8-10 mins more and add in the garam masala powder, lime juice towards the end and serve hot with our rotis, naans, parathas.

Ingredient Ideology | Farm To Fork Trend In The Culinary Business, By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction To Trends In The Food Business Post Covid. 

In the wake of the COVID-19 pandemic, the food business has witnessed several noteworthy trends. Online food delivery and takeout services have surged, with consumers increasingly embracing the convenience of ordering food from their smartphones. Contactless dining has become a norm, characterized by QR code menus and mobile payment options, offering a safer and more efficient dining experience. Health and wellness have gained prominence, leading to a heightened demand for healthier and more transparent food choices, including plant-based and functional foods. The focus on local sourcing and sustainability has grown, as consumers seek locally-produced and eco-friendly food products. Automation and robotics are being adopted to address labor shortages, and culinary innovation is flourishing with the introduction of unique menu items, inspired by the need to stand out in a competitive market. These trends are shaping the post-COVID food business, emphasizing adaptability and a commitment to meeting evolving consumer demands.

WHAT IS FARM TO FORK CONCEPT?

The "farm to fork" concept, often referred to as "farm to table," is a holistic approach to food production, distribution, and consumption that emphasizes the traceability and transparency of the food supply chain. This concept aims to ensure that food is sourced, produced, processed, and delivered to consumers with minimal intermediaries and maximum freshness. It promotes sustainability, reduces food miles (the distance food travels from its source to consumers), and fosters a connection between consumers and the origins of their food.

Key components of the Farm to Fork concept include:

Local Sourcing: Prioritizing food sourced from nearby farms and producers, which reduces transportation and supports local economies.

Sustainability: Promoting environmentally friendly and responsible farming and food production practices, such as organic farming and reduced pesticide use.

Transparency: Providing consumers with information about the origins of their food, including the location of farms, production methods, and potential certifications (e.g., organic or fair trade).

Seasonality: Encouraging the consumption of foods that are in season, which is both environmentally sustainable and often more flavorful.

Shorter Supply Chains: Reducing the number of intermediaries between producers and consumers, which can lower costs and improve food safety.

Quality and Freshness: Prioritizing the delivery of fresh, high-quality products to consumers, which can enhance flavor and nutritional value.

The farm to fork concept not only supports local agriculture and sustainable practices but also fosters a deeper connection between consumers and their food sources. It empowers consumers to make informed choices about the food they consume and contributes to a more sustainable and resilient food system.

WHAT ARE THE MINUS POINTS OF FARM TO FORK CONCEPT.

The Farm to Fork concept is a European Union (EU) initiative aimed at creating a more sustainable and environmentally friendly food system. While it has several potential benefits, it also has its critics, who point out some of its potential drawbacks and challenges:

Economic Concerns: Critics argue that the Farm to Fork strategy could lead to increased production costs for farmers due to stricter regulations and sustainability requirements. This may affect the competitiveness of EU farmers in the global market.

Trade Implications: The initiative's ambitious goals could potentially lead to trade tensions with countries that have different agricultural and environmental standards. It may also impact the EU's ability to access a diverse range of affordable food products.

Food Security: Some critics worry that the emphasis on sustainability and reduction in certain agricultural practices may reduce food production, which could impact food security and affordability for EU citizens.

Innovation and Technology: The Farm to Fork concept's focus on sustainability may discourage the adoption of innovative agricultural technologies and biotechnology, potentially slowing down progress in increasing agricultural productivity and resilience.

Transition Challenges: Implementing such a major shift in the food system will require a significant transition period, which may be challenging for both farmers and the food industry. Adjusting to new practices and standards can be costly and time-consuming.

Rural Communities: Some rural communities may be disproportionately affected by the changes associated with the Farm to Fork strategy, as it may lead to changes in land use and agricultural practices that impact local economies and livelihoods.

Consumer Costs: Stricter sustainability standards and regulations may lead to higher food prices, which could impact consumers' ability to access affordable and diverse food options.

Balancing Environmental and Economic Goals: Balancing environmental sustainability with economic sustainability is a significant challenge. It's crucial to ensure that efforts to protect the environment do not come at the cost of farmers' incomes and economic viability.

It's important to note that the Farm to Fork concept is designed to address the growing concerns about the environmental impact of the food system and promote healthier and more sustainable food production. While there are potential drawbacks and challenges, proponents argue that the long

term benefits in terms of environmental sustainability and improved public health justify the initiative's goals. However, finding the right balance between these objectives is a complex and ongoing process.

WHAT KIND OF MENUS CAN BE MADE KEEPING IN MIND THE FARM TO FORK CONCEPT.

Creating menus with the Farm to Fork concept in mind involves prioritizing locally sourced, seasonal, and sustainably produced ingredients. The idea is to reduce the environmental footprint of food production and promote healthier, more responsible eating. Here are some types of menus that can align with the Farm to Fork concept:

Seasonal Menus: Design your menu around the availability of seasonal produce. This not only ensures freshness but also reduces the need for long-distance transportation and energy-intensive greenhouse cultivation. For example, in the summer, your menu might feature dishes with fresh tomatoes, zucchini, and berries, while in the winter, you could focus on root vegetables and hearty greens.

Locally Sourced Menus: Prioritize ingredients from local farms and suppliers to support the regional economy and reduce the carbon footprint associated with food transportation. Consider creating a "local farmer spotlight" section on your menu to highlight the sources of your ingredients.

Sustainable Seafood Menus: If your menu includes seafood, choose sustainable seafood options that are sourced responsibly, taking into account overfishing and the preservation of marine ecosystems. Organizations like the Marine Stewardship Council can help you identify sustainable seafood choices.

Plant-Based Menus: Promote plant-based and vegetarian options on your menu to reduce the environmental impact of meat production. Highlight dishes with a variety of vegetables, legumes, and whole grains, making them delicious and appealing to a broad audience.

Farm-to-Table Menus: Partner directly with local farms and feature their products prominently on your menu. This can involve creating relationships with farmers and featuring a "farm of the month" to showcase different local producers.

Organic and Non-GMO Menus: Prioritize organic ingredients and non-genetically modified organisms (GMO) to support sustainable farming practices and healthier food choices.

Reduced Food Waste Menus: Implement strategies to minimize food waste, such as using every part of an ingredient, composting kitchen scraps, and designing dishes that can incorporate surplus ingredients creatively.

Ethical Animal Farming Menus: If you serve animal products, opt for meats, dairy, and eggs that come from farms with high animal welfare standards and sustainable practices. This includes sourcing products from farms that provide more humane living conditions and feed animals a more environmentally responsible diet.

Reduced Processed Foods Menus: Minimize the use of highly processed and pre-packaged ingredients in your dishes. Fresh and minimally processed ingredients are not only healthier but also more in line with the Farm to Fork concept.

Education and Transparency: Consider adding information about the origin and sustainability of your ingredients to your menu. This can educate diners about the Farm to Fork concept and highlight your commitment to responsible sourcing.

Ultimately, creating menus aligned with the Farm to Fork concept involves a commitment to sourcing, preparation, and presentation that emphasizes sustainability, local production, and responsible agriculture practices. It can help differentiate your restaurant or food service business while contributing to a more environmentally and socially responsible food system.

IS FARM TO FORK CONCEPT GETTING POPULAR IN METRO CITIES LIKES MUMBAI? WHAT ARE THE CHALLENGES BEING FACED.

The Farm to Fork concept, which emphasizes sustainable and local food sourcing, has been gaining popularity in many metro cities around the world, including Mumbai, India. However, it's important to note that the extent of its popularity and adoption can vary within different regions and communities. Here are some factors to consider regarding the popularity of the Farm to Fork concept in Mumbai and the challenges it may face:

Popularity:

• Growing Awareness: There is a growing awareness and interest in sustainable and locally sourced food in Mumbai, as in many other urban areas. Consumers are increasingly conscious of the environmental and health impacts of their food choices.

• Emerging Restaurants and Cafes: Many restaurants and cafes in Mumbai are embracing the Farm to Fork concept. They are featuring menus that highlight local and seasonal ingredients, and some even establish direct relationships with local farmers and suppliers.

• Farmers' Markets: Farmers' markets and community-supported agriculture (CSA) initiatives are becoming more common in and around Mumbai. These platforms enable consumers to access fresh, local produce directly from farmers.

• Food Delivery Services: Some food delivery platforms are now focusing on promoting sustainable and locally sourced meals to cater to the demand for Farm to Fork offerings.

Challenges:

• Logistics and Supply Chain: Mumbai's densely populated and urban environment presents challenges in sourcing enough local produce to meet the demands of the city's population. Building efficient and sustainable supply chains can be a logistical challenge.

• Seasonal Variability: The availability of certain ingredients can be limited by season, which may make it challenging for restaurants to maintain consistent menus and for consumers to access their favorite dishes year-round.

• Consumer Education: Many consumers in Mumbai may not be fully aware of the Farm to Fork concept and its benefits. Restaurants and food providers may need to invest in educating customers about the importance of local and sustainable sourcing.

• Price Sensitivity: High real estate and operational costs in Mumbai can make it challenging for restaurants to offer Farm to Fork menus at competitive prices, potentially limiting accessibility for some segments of the population.

• Regulatory Hurdles: Compliance with food safety and hygiene regulations while sourcing from local and smaller-scale producers can sometimes pose challenges.

• Balancing Tradition and Innovation: Mumbai has a rich culinary tradition that includes various regional and international cuisines. Balancing this tradition with innovative Farm to Fork offerings can be a creative challenge for chefs and restaurant owners.

Despite these challenges, the Farm to Fork concept is gradually gaining ground in Mumbai, driven by consumer demand for healthier and more sustainable dining options. Overcoming logistical and awareness-related challenges will be important for its continued growth in the city. Additionally, government support and incentives for sustainable and local food production can also play a significant role in promoting the concept.

5 RECIPES WHICH CAN BE DONE BETTER USING FARM TO FORK CONCEPT 

The Farm to Fork concept emphasizes the use of locally sourced and seasonal ingredients to create more sustainable and flavorful dishes. Here are five recipes that can be improved by applying this concept:

1. Caprese Salad:

Ingredients:

• 4 large ripe tomatoes (locally sourced if possible)

• 8 ounces (about 225 grams) fresh mozzarella cheese

• 1 bunch of fresh basil leaves

• Extra virgin olive oil (high-quality and locally produced)

• Balsamic vinegar (optional)

• Sea salt and freshly ground black pepper, to taste

Method:

Prepare the Ingredients:

• Wash and dry the tomatoes and basil leaves.

• Slice the tomatoes into 1/4-inch thick rounds.

• Slice the fresh mozzarella cheese into 1/4-inch thick rounds as well.

• Pick the basil leaves from the stems.

• The tomato, mozzarella, and basil slices, slightly overlapping them.

• Drizzle extra virgin olive oil generously over the salad.

• If desired, you can also drizzle a small amount of balsamic vinegar for extra flavor.

• Season the salad with sea salt and freshly ground black pepper to taste.

1. Vegetable Stir-Fry:

Ingredients:

For the Stir-Fry Sauce:

• 1/4 cup soy sauce

• 2 tablespoons oyster sauce (or hoisin sauce for a vegetarian option)

• 2 tablespoons rice vinegar

• 1 tablespoon honey or brown sugar

• 1 teaspoon cornstarch

• 1 tablespoon vegetable oil (locally sourced if possible)

• 1 pound (450 grams) mixed vegetables, such as bell peppers, broccoli, carrots, snap peas, and mushrooms, thinly sliced or chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated or minced

• 1 block of tofu, chicken, shrimp, or beef (optional), cut into bite-sized pieces

Method:

• In a small bowl, whisk together the soy sauce, oyster sauce (or hoisin sauce), rice vinegar, honey (or brown sugar), and cornstarch. Set this sauce aside.

• Wash and chop the mixed vegetables. You can use any combination you prefer or what's in season.

• If using protein (tofu, chicken, shrimp, beef), prepare it by cutting it into bite-sized pieces.

• Heat the Oil:

• Heat the vegetable oil in a large skillet or wok over medium-high heat.

• Add the chopped vegetables to the skillet. Stir-fry for 3-5 minutes until they start to become tender but still crisp. You can adjust the cooking time based on your preference for the level of doneness.

1. Grilled Cheese Sandwich:

Ingredients:

• 2 slices of high-quality artisanal bread (locally sourced if possible)

• 2-3 ounces (about 60-85 grams) of your favorite cheese, such as cheddar, Swiss, or mozzarella

• 1-2 tablespoons of butter (locally sourced if available)

• Optional additions: tomato slices, cooked bacon, or caramelized onions

Method:

Lay out the two slices of bread.

Place the cheese (and any optional additions) between the slices of bread to create a sandwich.

Spread a thin layer of butter on the outside of each slice of bread. This will give the sandwich a golden, crispy exterior when grilled.

Heat a non-stick skillet or a griddle over medium heat. You can also use a panini press or a sandwich press if you have one.

Place the buttered side of the sandwich down in the hot skillet.

Grill for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted. If using a sandwich press, follow the manufacturer's instructions.

1. Farm-to-Table Saag Paneer:

Ingredients:

• Locally sourced paneer (cottage cheese)

• Fresh, seasonal leafy greens like spinach, mustard greens, or fenugreek leaves

• Organic and locally produced spices (cumin, coriander, turmeric)

• Fresh tomatoes and onions from local farms

    Method:

• Use locally sourced and farm-fresh paneer.

• Incorporate seasonal leafy greens, ensuring they are freshly

• harvested.

• Make a rich tomato-based gravy with fresh tomatoes and onions.

• Spice it with local and sustainably produced spices.

• Serve with locally sourced rice or bread.

1. Seasonal Vegetable Pulao:

 Ingredients:

• Seasonal vegetables like peas, carrots, and beans from local farms

• Locally sourced Basmati rice

• Fresh herbs and spices from nearby markets

• Local ghee or vegetable oil

    Method:

• Use locally sourced Basmati rice.

• Incorporate seasonal vegetables from local farms.

• Spice the pulao with fresh herbs and spices from nearby markets.

• Cook in local ghee or vegetable oil for an authentic and sustainable touch.

• Serve the Vegetable Pulao with locally produced yogurt or raita.

CONCLUSION

In conclusion, the Farm to Fork concept promotes a more sustainable and responsible approach to food sourcing and consumption. It emphasizes the use of locally grown, seasonal, and sustainably produced ingredients to create healthier, environmentally friendly, and flavorful dishes. This concept has gained popularity in many metro cities, including Mumbai, as consumers become increasingly aware of the benefits of supporting local agriculture and reducing the environmental impact of the food system.

While the Farm to Fork concept offers numerous advantages, including fresher and more flavorful ingredients, support for local economies, and reduced carbon emissions, it also faces challenges. These challenges include logistical and supply chain issues, seasonal variability in ingredient availability, the need for consumer education, price sensitivity, regulatory hurdles, and the balancing of tradition and innovation in culinary offerings.

To fully realize the potential of the Farm to Fork concept, it is important for businesses, restaurants, and consumers to collaborate in sourcing and promoting local, sustainable, and seasonal ingredients. By doing so, we can contribute to a more responsible and resilient food system that benefits both our health and the environment.

Ingredient Ideology | Winter Special: Delicacies using Shalgam…By: Dr. Kaviraj Khialani – Celebrity Master Chef.

With the onset of the winter season, the chill and the dew drops, the mist and the cool winds all around give us a feel of taking it easy at times but somehow the cravings and hunger pangs are difficult to handle for some. We all love to pick and munch on the not so healthy options too once in a while to achieve satiety levels and to calm the mind and feel good skipping that strict food routine and diets. Winter season usually creates more hunger and we feel like to sometimes over eat as well which may not be advisable always. Here is one healthy and wholesome veggie which we must pick and add to our shopping cart this winter season and cook up some treats! 

The turnip or shalgam as it is also called is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is derived from Latin word called Napus, the word used for the plant. The turnip or white turnip is a root vegetable. It is commonly grown in temperate climates worldwide for its white, fleshy taproot. There are over 30 varieties of turnips which differ in size, color, flavor and usage. Purple-top turnips are the most common type. Smaller kinds of turnip are grown for human food. Larger ones are grown to feed livestock.

The most common type of turnip is mostly white-skinned apart from the upper part which protrude above the ground and are purple or red or greenish where the sun has hit. The turnip is a hardy biennial plant in the mustard family. which they are closely related) in flavor. The turnip is a cool-season crop but does not require a long growing season. In mild climates, turnips are sown either in early spring or in late summer and develop rapidly enough to produce a crop before extremes of summer or late fall weather occur.

Young turnip roots are eaten raw in salads or pickled, they are also cooked and served whole or mashed and are used in stews Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. Turnip roots are excellent source of dietary fiber, vitamin C and vitamin B6, folate, calcium, potassium, and copper. The greens are an excellent source of vitamins A and C, as well as a good source of calcium, iron, and riboflavin. Some evidence shows the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds.

The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. In Roman times, the turnip was the weapon of choice to hurl at unpopular public figures.

What are 3 health benefits of turnips? Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.

What are turnips grown for? -Fast-maturing and easy to grow, turnips always emerge as stars in the autumn garden. Sown after summer crops of onions, squash, beans or sweet corn, turnip seeds germinate within days, and tender greens are ready to pick within a month. Juicy roots come later, and you can grow turnips for greens, roots, or both.

Storing Turnips- Turnips store very well, which is one of the reasons you see them long into the winter season. Once its green top is removed, the root will keep for a few months in a dry, sealed container, much like the potato and other root vegetables.

Cooking with Turnips- Pro tips: If you’re put off by the sometimes bitter flavor of turnips, make sure you generously peel them before cooking. When you slice a turnip in half, you’ll notice a yellow line about a quarter of an inch into the root. Peeling beyond that line is a way to prevent a bitter batch of turnips. Some also claim that boiling turnips with a potato will decrease bitterness.

Preserving Turnips- Turnips’ peppery flavor makes them perfect for pickling. You can also freeze your winter haul of by peeling, slicing and blanching the turnips. After a plunge in an ice bath to stop the cooking process, you can vacuum seal or transfer to in sealable containers and store in your freezer for months.

Turnips Nutrition- Turnips are rich in Vitamin C and contain good amounts of Vitamins B-6, A and K in addition to trace minerals. But it’s the greens that packs a nutritional punch with a hefty dose of Vitamins A, C, K, calcium, folic acid and manganese. Turnips are also low in calories as they are mostly fiber and water. A very good source of dietary fiber, vitamin C, and manganese. The turnip greens are a super food and packed with nutrients. They are a good source of protein, thiamine, riboflavin, pantothenic acid, iron, and phosphorus.

Here are a few Health Benefits of Turnips:

1. Turnips are considered good for boosting immunity levels in our body, and is also good for the heart health.

2. Turnips are good for the health of our lungs and also help treat 

Common ailments.

3. Turnips improve metabolism and also help in digestion.

4. Turnips are common anti- oxidants and anti- cancer.

5. Turnips have high quality of Vitamin – C and lowers high blood pressure.

6. Turnips are rich in beta carotene and dietary fiber which is beneficial for our health and diets.

7. Turnips are rich in potassium, calcium, manganese etc which add value to our foods.

8. Turnips are helpful in curing asthma and also help in weight loss.

9. Turnips are rich in minerals for our body development, and prevents body odour.

10. Turnips are good for detoxifying our blood, and also good for cardio-vascular health.

“Turnips or Shalgam is a well-known winter vegetable which is not only loaded with nutrients but can also be added to a number of culinary delicacies under various categories of recipes and under global cuisines”- Dr. Kaviraj Khialani, celebrity master chef.

Here are a few easy to make recipes using Turnips or Shalgam!

Recipe-1] TOSSING UP SHALGAM SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ mixed greens- 1 cup

For the body of the salad:

Turnips- 250 gms, peeled and cut/sliced/shredded/ cut into strips

Barley- 1 cup boiled/ cooked.

Carrots- ½ cup peeled, cut

Cucumber-1 small, peeled and sliced

Assorted nuts-2-3 tbsp.

Dates- 2-3 tbsp. sliced

Celery- ½ cup sliced

For the dressing for the salad:

Olive oil- 2-3 tbsp.

Honey- 2-3 tbsp.

Lime juice- 2-3 tbsp.

Salt and pepper to taste

Flax seeds/ sunflower seeds- 2-3 tsp

Toasted white sesame seeds- 2-3 tsp

Chickoo/orange segments-1/2 cup

For the garnish of the salad:

Micro-greens/ cherry tomatoes/ assorted nuts and seeds

Parsley/coriander/mint leaves

Method:

1. Prepare all the ingredients for the salad as per the recipe.

2. Clean, wash and place the salad greens in chilled water.

3. Prepare the ingredients for the dressing of the salad and mix it up well.

4. Arrange the lettuce leaves on a salad plate, in a mixing bowl combine together the body of the salad with turnips, cooked barley along with other ingredients and add the dressing, toss the salad.

5. Place the tossed salad on the bed of crispy lettuce and garnish as desired, serve the salad instantly, the same salad can also be done in non-veg options by adding boiled shredded chicken/ roasted sliced meat etc, we can also add grilled tofu as well.

Recipe-2] SHALGAM DIL BAHAR

Ingredients:

Oil- 2 tsp

Ghee- 2 tsp

Cinnamon- 1-inch piece

Peppercorns- 4-5 no

Hing-1/2 tsp

Onion- 1 medium sized, chopped

Green chilies- 2-3 slit

Ginger- 2 tsp chopped

Tomatoes- 1 cup puree/chop

Turnips- 200 gms, peeled and cut

Sweet potatoes- 150 gms, peeled and cut

Salt to taste

Turmeric powder-1/4 tsp

Coriander powder- 2 tsp

Red chili powder- 1 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Aamchur powder-1/4 tsp

Coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the recipe as per the list.

2. Heat oil and ghee in a pan add in the hing, onions, ginger, green chilies and saute for a few seconds.

3. Add in the tomatoes and salt, all powdered spices, little water and allow to cook the masala for 1-2 mins.

4. Now add in the turnips, potatoes and bhunofy for 1 minute, add a little water and mix, cover, simmer and cook the subzi for 12-20 mins, stir in between and check for seasonings, add in aamchur and fresh coriander leaves and serve hot with phulkas, rotis and parathas etc.

Recipe- 3] SHALGAM KA VIDESHI ANDAZ

Ingredients:

Oil-2 tsp

Mustard seeds- 1 tsp

Cumin seeds- 1 tsp

Hing-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-4 slit

Carrots- 1 cup shredded

Turnips- 150 gms, peeled and shredded

Celery- ½ cup shredded

Black sesame seeds- ½ tsp

For the dressing of the relish:

Honey-2-3 tsp

Lime juice- 2-3 tsp

Jaggery- 2-3 tsp

Red chili flakes-1/2 tsp

White vinegar- 2-3 tsp

Salt and pepper to taste

Dates- 2-3 tsp chopped

Flax seeds / pumpkin seeds- 1 tsp

Sugar- 1 tsp

For the garnish of the relish:

Roasted crushed peanuts/ micro-greens/ parsley/ mint/ coriander.

Method:

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

2. In a pan add a little oil add in the seeds, chilies, curry leaves, allow to splutter for a few seconds.

3. Add in the celery, turnips and carrots and saute them all for a few seconds and turn off the flame.

4. Allow the mixture to cool and come to room temperature. In a separate bowl combine together the ingredients for the dressing in a bowl and mix well, add it to the turnip mixture.

5. Mix well and place the turnip and dressing mixture into a glass jar and keep it refrigerated for a day.

6. Next day we can serve the relish along with some starters/snacks etc garnish the relish with greens/ nuts/ seeds as desired.

Recipe- 4] SHALGAM WALA SHORBA

Ingredients:

oil- 2 tsp

butter- 1 tsp

bay leaf-1-2 no

peppercorns- 4-5 no

onion- 1 small sliced

garlic- 1 tsp chopped

turnips- 150 gms, peeled and cut

potato- 1 medium sized, peeled and cut

assorted lentils- ½ cup, split yellow lentils

salt and pepper to taste

mixed herbs- ½ tsp

chili flakes-1/2 tsp

maida- 1 tsp

tomato-1 small chopped

water/ stock- 3-4 cups

cream- ¼ cup

assorted nuts- 2-3 tbsp. cashews/ walnuts

parsley-2-3 tsp chopped

lime juice a dash to add and serve hot.

Method:

1. Prepare all the ingredients for the turnip and lentil soup and keep it all ready.

2. Heat oil and butter in a pan add in the bay leaf, peppercorns, onion, garlic and saute for a few seconds.

3. Add in the turnips, potatoes and other veggies as well like some carrots, celery, peas etc to add more flavor into the soup.

4. we can add in the salt, pepper, herbs, maida, chili flakes, tomato, soaked yellow lentil and mix well.

5. Now we can add in the water/ stock and bring to a boil and simmer for 12-18 mins and allow to cool, puree the soup and bring it back to a boil, add in little cream, stock/water and adjust the texture of the soup.

6. Lastly, add in the chopped nuts, lime juice and parsley and serve the soup hot, we can also add boiled chicken cubes/ chopped boiled eggs, saute prawns etc to make it in a non-veg variation

Ingredient Ideology | The Saga Of Seeds By: Dr. Kaviraj Khialani-Celebrity Master Chef.

Healthy & Versatile ways to use seeds in day to day cooking

Introduction to Seeds:

Seeds are an integral part of our culinary world, offering a diverse range of Flavors, textures, and nutrients to enhance the taste and nutritional value of various dishes. In this introduction, we will explore 10 commonly used kitchen seeds that have found their way into cuisines around the world

• Mustard Seeds: For pungent flavors in Indian cuisine.

• Cumin Seeds: Nutty and earthy, used globally.

• Coriander Seeds: Citrusy, sweet, and versatile.

• Sesame Seeds: Tiny with a nutty kick, ideal for garnishing.

• Chia Seeds: Superfood for puddings and smoothies.

• Onion Seeds (Nigella Seeds): Peppery seasoning in Indian dishes.

• Poppy Seeds: Nutty topping for bread and pastries.

• Sunflower Seeds: Healthy, crunchy snacks or salad toppers.

• Flax Seeds: Rich in omega-3, perfect for smoothies.

• Pumpkin Seeds (Pepitas): Sweet and nutty, great for snacking.

These seeds add flavor, texture, and nutrition, enhancing dishes worldwide. From spicy curries to wholesome salads, kitchen seeds are culinary essentials.

Health Benefits of Seeds

• Nutrient-Packed: Seeds are rich in vitamins, minerals, and essential fatty acids.

• Heart Health: Omega-3-rich seeds reduce cholesterol and promote heart health.

• Antioxidants: Seeds combat cell damage and lower disease risk.

• Weight Management: Fiber in seeds curbs appetite and aids weight control.

• Blood Sugar Control: Some seeds help stabilize blood sugar levels.

• Bone Health: Calcium-rich seeds support strong bones.

• Digestive Health: Fiber eases digestion and prevents constipation.

• Skin and Mood: Seeds contribute to healthy skin and better mood.

• Inflammation: Seeds can reduce harmful inflammation.

• Cancer Prevention: Some seeds contain compounds studied for cancer prevention.

Uses of Seeds in Cooking and Baking:

• Flavourful Seasoning: Mustard, cumin, and onion seeds for seasoning in various cuisines.

• Spice Blends: Coriander and cumin seeds in spice mixes.

• Texture and Flavor in Baking: Poppy, chia, and sesame seeds in bread, muffins, and cakes.

• Snacks: Sunflower and pumpkin seeds as healthy, roasted snacks.

• Smoothies and Breakfast: Chia and flax seeds in smoothies and as egg substitutes.

• Salads and Garnishes: Sesame and pumpkin seeds for added texture and flavour.

• Health-Focused Recipes: Flax, chia, and sunflower seeds for nutritional benefits in various dishes.

5 recipes using seeds in them with ingredients quantity method and garnish.

1. Chia Seed Pudding:

Ingredients:

- 1/4 cup chia seeds

- 1 cup almond milk

- 1 tablespoon honey

- 1/2 teaspoon vanilla extract

- A pinch of cinnamon

Method:

1. In a bowl, combine chia seeds, almond milk, honey, vanilla extract, and cinnamon.

2. Stir well and refrigerate for at least 2 hours or overnight.

3. Before serving, top with fresh berries, sliced almonds, and a drizzle of honey.

2. Quinoa and Roasted Pumpkin Seed Salad:

Ingredients:

- 1 cup quinoa

- 2 cups water

- 1/4 cup roasted pumpkin seeds

- 1/4 cup diced cucumber

- 1/4 cup cherry tomatoes, halved

- 2 tablespoons lemon juice

- 2 tablespoons olive oil

- Salt and pepper to taste

Method:

1. Cook quinoa in water as per package instructions and let it cool.

2. Toss quinoa with roasted pumpkin seeds, cucumber, and cherry tomatoes.

3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Drizzle over the salad.

4. Garnish with fresh herbs like parsley and a few extra pumpkin seeds.

3. Sunflower Seed-Crusted Baked Salmon:

Ingredients:

- 4 salmon fillets

- 1/4 cup ground sunflower seeds

- 2 tablespoons Dijon mustard

- 2 tablespoons honey

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

Method:

1. Preheat the oven to 375°F (190°C).

2. In a bowl, mix ground sunflower seeds, Dijon mustard, honey, garlic powder, salt, and pepper.

3. Coat each salmon fillet with the sunflower seed mixture.

4. Place the fillets on a baking sheet and bake for 12-15 minutes.

5. Garnish with fresh dill and lemon wedges.

4. Sesame Crusted Tofu Stir-Fry:

Ingredients:

- 1 block of firm tofu, cubed

- 2 tablespoons sesame seeds

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 2 cloves garlic, minced

- 2 cups mixed vegetables (bell peppers, broccoli, carrots)

- 2 tablespoons vegetable oil

Method:

1. In a bowl, marinate tofu in soy sauce, sesame oil, and garlic for 15 minutes.

2. Coat the tofu with sesame seeds.

3. Heat vegetable oil in a pan, add tofu, and cook until golden brown.

4. Remove tofu and stir-fry mixed vegetables.

5. Serve tofu over stir-fried vegetables and garnish with sliced green onions.

5. Lemon-Poppy Seed Muffins:

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup sugar

- 2 tablespoons poppy seeds

- 1 tablespoon lemon zest

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup unsalted butter, melted

- 2/3 cup milk

- 1/4 cup fresh lemon juice

- 2 large eggs

Method:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.

3. In another bowl, mix melted butter, milk, lemon juice, and eggs.

4. Combine wet and dry ingredients and stir until just combined.

5. Fill muffin cups 2/3 full and bake for 18-20 minutes.

6. Garnish with a lemon glaze made from lemon juice and powdered sugar once they've cooled.

Conclusion

On a Concluding note, seeds are versatile, nutritious, and elevate both cooking and baking. The showcased recipes featuring chia, pumpkin, sunflower, sesame, and poppy seeds highlight their diverse applications. Whether for flavour, texture, or health benefits, seeds are a small ingredient with big culinary potential.

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

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.

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

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.

Ingredient Ideology | Snacky Munchies With Chicken Wings!!! By. Dr. Kaviraj Khialani- Celebrity Master Chef.

Chicken wings one of those delicate and tender parts of the bird which are enjoyed in a number of ways has seen many variations and adaptations in several cuisines in the last few years. While earlier we would only add them to our stock pots to flavor the liquid which could be used in making soups, sauces, gravies etc, today there are a number of mix-n-match ways to incorporate chicken wings to relish.

While one of the most popular and all-time favourite of most of us remains to be the chicken lollypops, the indo- chinese tadka variety cooked to perfection with a nice vibrant orange red color and spice factors attached to it for that perfect munch on snack bite. I personally liked experimenting with chicken wings from the classic indian recipes to wrapping It with noodles and baking/ steaming/ frying them, serving them with an assortment of dips and sauces to add to the mouthfeel and experience.

Wings are versatile and any kind of spices, sauces, flavorings, seasonings applied to them get absorbed easily and add on value to the finished product. Some of the popular cuisines which have adapted wings into their recipes include Indo-Chinese, Thai, Italian, American, South-African, Mexican, Canadian, Indonesian, Malaysian and Korean to name a few.

“Chicken Wings: one of the interesting ingredient to use for snacks! It is not only versatile but also easy to work with, adaptable in indian- chinese- thai and fusion concepts as well to create some really awesome bite foods!”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Here are a few recipes with Chicken Wings to try out and enjoy!

Recipe-1] PEPPERY CHICKEN WINGS

Ingredients:

Chicken wings- 12-14 pieces, cleaned, washed.

For the marination:

Oil- 2-3 tsp

Salt and pepper to taste

Mixed herbs-1/4 tsp

Red chili sauce- 1-2 tsp

Soya sauce-1-2 tsp

Rum/brandy- 1-2 tsp optional

For coating and frying:

Corn flour powder- ½ cup

Maida-1/4 cup

Salt and pepper to season the flour

Oil- to deep fry the wings

Choice of dips/ sauces to go along:

Herbed dip/ mustard mayonnaise/ pesto dip/ tomato ketchup/ sweet chili sauce/ peanut butter dip/ cream cheese mint dip

Method:

1. Prepare all the ingredients for the chicken wings recipe.

2. Ensure the wings are well cleaned and trimmed where needed.

3. In a mixing bowl, combine together the ingredients for the marination as listed.

4. Add in the chicken wings into it and mix well. Marinate the wings for around 20- 30 mins.

5. In a separate bowl, combine together the flour with salt and pepper to taste, dip and coat the wings in it and remove the excess.

6. Deep fry the wings in medium hot oil for around 4-6 mins turning them occasionally to ensure even cooking, remove on a kitchen paper and drain excess oil.

7. Arrange the dips as desired on the serving platter and portion out the fried wings and serve hot.

Recipe-2] HONEYED SESAME WINGS

Ingredients:

Chicken wings- 12-14 pieces, cleaned, washed.

For the marination:

Oil- 1-2 tsp

Sesame oil- 1 tsp

Salt and pepper to taste

Mixed herbs-1/4 tsp

Red chili sauce- 1-2 tsp

Soya sauce-1-2 tsp

Honey- 2-3 tsp

Whiskey/ white wine- 1-2 tsp optional

For coating and frying:

Corn flour powder- ½ cup

Maida-1/4 cup

Salt and pepper to season the flour

Oil- to deep fry the wings

White sesame seeds- 2-3 tsp to sprinkle on top

Choice of dips/ sauces to go along:

Herbed dip/ mustard mayonnaise/ pesto dip/ tomato ketchup/ sweet chili sauce/ peanut butter dip/ cream cheese mint dip

Method:

1. Prepare all the ingredients for the chicken wings recipe.

2. Ensure the wings are well cleaned and trimmed where needed.

3. In a mixing bowl, combine together the ingredients for the marination as listed.

4. Add in the chicken wings into it and mix well. Marinate the wings for around 20- 30 mins.

5. In a separate bowl, combine together the flour with salt and pepper to taste, dip and coat the wings in it and remove the excess.

6. Deep fry the wings in medium hot oil for around 4-6 mins turning them occasionally to ensure even cooking, remove on a kitchen paper and drain excess oil.

7. Arrange the dips as desired on the serving platter and portion out the fried wings and serve hot garnished/tossed in a little honey and white sesame seeds.

Recipe- 3] HERBED AND SPICED WINGS

Ingredients:

Chicken wings- 12-14 pieces, cleaned, washed.

For the marination:

Oil- 1-2 tsp

Salt and pepper to taste

Mixed herbs-1/4 tsp

Green chili sauce- 1-2 tsp

Soya sauce-1-2 tsp

Mango pickle masala- 1-2 tsp

White wine- 1-2 tsp optional

For coating and frying:

Corn flour powder- ½ cup

Maida-1/4 cup

Salt and pepper to season the flour

Oil- to deep fry the wings

Choice of dips/ sauces to go along:

Herbed dip/ mustard mayonnaise/ pesto dip/ tomato ketchup/ sweet chili sauce/ peanut butter dip/ cream cheese mint dip

Method:

1. Prepare all the ingredients for the chicken wings recipe.

2. Ensure the wings are well cleaned and trimmed where needed.

3. In a mixing bowl, combine together the ingredients for the marination as listed.

4. Add in the chicken wings into it and mix well. Marinate the wings for around 20- 30 mins.

5. In a separate bowl, combine together the flour with salt and pepper to taste, dip and coat the wings in it and remove the excess.

6. Deep fry the wings in medium hot oil for around 4-6 mins turning them occasionally to ensure even cooking, remove on a kitchen paper and drain excess oil.

7. Arrange the dips as desired on the serving platter and portion out the fried wings and serve hot.

Recipe- 4] CRUMB FRIED WINGS

Ingredients:

Chicken wings- 12-14 pieces, cleaned, washed.

For the marination:

Oil- 1-2 tsp

Salt and pepper to taste

Mixed herbs-1/4 tsp

Green chili sauce- 1-2 tsp

Soya sauce-1-2 tsp

Schezuan sauce-1-2 tsp

White vinegar-1 tsp

White wine- 1-2 tsp optional

For coating and frying:

Eggs- 1-2 no beaten

Maida-1 cup

Bread crumbs-1 cup

Salt and pepper to season the flour

Oil- to deep fry the wings

Choice of dips/ sauces to go along:

Herbed dip/ mustard mayonnaise/ pesto dip/ tomato ketchup/ sweet chili sauce/ peanut butter dip/ cream cheese mint dip

Method:

1. Prepare all the ingredients for the chicken wings recipe.

2. Ensure the wings are well cleaned and trimmed where needed.

3. In a mixing bowl, combine together the ingredients for the marination as listed.

4. Add in the chicken wings into it and mix well. Marinate the wings for around 20- 30 mins.

5. In a separate bowl, combine together the flour with salt and pepper to taste, dip and coat the wings in it and remove the excess, dip in beaten eggs and coat with bread crumbs.

6. Deep fry the wings in medium hot oil for around 4-6 mins turning them occasionally to ensure even cooking, remove on a kitchen paper and drain excess oil.

7. Arrange the dips as desired on the serving platter and portion out the fried wings and serve hot.

Recipe- 5] COWBOYS PASSION WINGS

Ingredients:

Chicken wings- 12-14 pieces, cleaned, washed.

For the marination:

Oil- 1-2 tsp

Salt and pepper to taste

Garlic paste-1 tsp

Mixed herbs-1/4 tsp

Red chili sauce-1-2 tsp

White vinegar-1 tsp

White wine- 1-2 tsp optional

Mustard paste-1 tsp

Mexican seasonings/ spice mix- 1-2 tsp

For coating and frying:

Eggs- 1-2 no beaten

Maida-1 cup

Salt and pepper to season the flour

Oil- to deep fry the wings

Choice of dips/ sauces to go along:

Herbed dip/ mustard mayonnaise/ pesto dip/ tomato ketchup/ sweet chili sauce/ peanut butter dip/ cream cheese mint dip

Method:

1. Prepare all the ingredients for the chicken wings recipe.

2. Ensure the wings are well cleaned and trimmed where needed.

3. In a mixing bowl, combine together the ingredients for the marination as listed.

4. Add in the chicken wings into it and mix well. Marinate the wings for around 20- 30 mins.

5. In a separate bowl, combine together the flour with salt and pepper to taste, dip and coat the wings in it and remove the excess.

6. Deep fry the wings in medium hot oil for around 4-6 mins turning them occasionally to ensure even cooking, remove on a kitchen paper and drain excess oil.

7. Arrange the dips as desired on the serving platter and portion out the fried wings and serve hot.

Recipe-6] CHIN CHIN CHU WINGS

Ingredients:

Chicken wings- 12-14 pieces, cleaned, washed.

For the marination:

Oil- 1-2 tsp

Salt and pepper to taste

Garlic -ginger paste-1 tsp

Mixed herbs-1/4 tsp

Peanut butter-2 tsp

Red chili sauce-1-2 tsp

Tomato ketchup- 2 tsp

White vinegar-1 tsp

Red wine/ brandy- 1-2 tsp optional-

For coating and frying:

Eggs- 1-2 no beaten

Maida-1 cup

Salt and pepper to season the flour

Oil- to deep fry the wings

Choice of dips/ sauces to go along:

Herbed dip/ mustard mayonnaise/ pesto dip/ tomato ketchup/ sweet chili sauce/ peanut butter dip/ cream cheese mint dip

Method:

1. Prepare all the ingredients for the chicken wings recipe.

2. Ensure the wings are well cleaned and trimmed where needed.

3. In a mixing bowl, combine together the ingredients for the marination as listed.

4. Add in the chicken wings into it and mix well. Marinate the wings for around 20- 30 mins.

5. In a separate bowl, combine together the flour with salt and pepper to taste, dip and coat the wings in it and remove the excess.

6. Deep fry the wings in medium hot oil for around 4-6 mins turning them occasionally to ensure even cooking, remove on a kitchen paper and drain excess oil.

7. Arrange the dips as desired on the serving platter and portion out the fried wings and serve hot.

Ingredient Ideology | Muffins To Munch By: Dr. Kaviraj Khialani- Celebrity Master Chef

Fun To Bake & Yummy To Relish!

The Word Muffin Comes From The French Word ‘Moufflet’ which are described as freshly baked small round bread like bakery products with a sweet taste and best served warm. Muffins are known to be British and American specialties while the British muffins have a flat shape and a hollow inside and the American ones are more like bread cooked in a muffin mould or pan. Muffins can be sweet as well as savory and are usually available such as corn meal & cheese muffins or sweet ones like the famous blueberry, chocolate chip, lemon or banana flavored as well. 

They are often eaten for breakfast, brunches, evening high-teas and tea, coffees are also usually found accompanied along with muffins. While we find cupcakes being topped and decorated and loaded with frostings and icings, muffins usually wear a sober look when it comes to their presentation.

 Muffins are single serving breads which rise with the help of baking powder, baking soda and eggs, instead of yeast. They tend to be sweet and somewhat moist but a little heavier than a cupcake. Muffins are so easy to make that if one is beginner after cookies it should be the next great baked goodie to be tried out and experimented!

Here are a five ways with muffins for the bakery lovers!

Recipe-1] THE VERY BERRY MUFFINS

Ingredients

2 cups maida/ refined flour

¾ cup grain sugar

1 cup blueberries

¼ cup butter

1 and a half cup milk

1 tbsp. baking powder

¼ tsp baking soda

Pinch of salt

1 tsp lime juice

1 tsp vanilla essence

Method:

1. Pre-heat the oven to 180 degrees Celsius, grease and line up the muffin tins.

2. Sieve the flour with salt, baking powder, baking soda and keep aside.

3. Coat the berries with 1 tsp maida and keep aside.

4. In a bowl add milk, lime juice, butter, vanilla essence and sugar and stir well to combine the ingredients.

5. Gradually add in the dry ingredients using cut and fold method using a spatula and ensure proper mixing, avoid lumps and do not over mix as well.

6. Lastly fold in the coated berries into the muffin mixture and give it a light mix, fill the muffin mould 3/4th and allow to bake for 15-18 mins and check with a toothpick if comes out clean. Allow to cool on a baking rack for 20 mins and store/serve.

Recipe-2] ALMOND COCONUT MUFFINS

Ingredients

2 cups maida/ refined flour

2 eggs

½ cup butter

½ cup milk

¾ cup grain sugar

½ cup desiccated coconut

¼ cup chopped/sliced almonds

1 and a half tsp. baking powder

1 pinch salt

1 tsp vanilla essence

½ tsp almond essence-optional.

Method:

1. Pre-heat the oven at 180 degrees Celsius and grease and line up the muffin mould and keep them ready.

2. Sieve the flour, salt, baking powder and keep aside.

3. In a mixing bowl cream together the butter and sugar using a hand blender until light and fluffy, add in the eggs little at a time, add in the essence, milk and beat it all well.

4. Carefully add in the dry ingredients little at a time and using a spatula and fold it along, also add in the almonds and coconut and with a light hand blend them all in.

5. Pour in the mixture into the muffin mould and fill them little over half way in the mould and allow to bake for 14- 16 mins and once the toothpick comes out clean from the center of the muffins, remove them allow to cool for 20 mins and then store/serve.

Recipe-3] HEAVENLY BLESSED CHOCOLATE MUFFINS

Ingredients

2 eggs

2 cups maida/ refined flour

1 cup grain sugar

½ cup butter

½ cup milk

Salt a pinch

2 tsp baking powder

1 tsp vanilla essence

1 cup choco chips

Method:

1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould grease and line them up.

2. Sieve together the flour, salt, baking powder and keep aside.

3. In a mixing bowl using a hand blender combine and beat together the sugar and butter for a couple of minutes.

4. Add in the eggs and continue beating until light and fluffy, add in the essence, add in the dry ingredients and slowly mix them all in, finally add in the milk and get the mixture to the right dropping texture and add in the choco chips and using a spatula gently mix them in.

5. Now spoon this mixture into the prepared muffin mould and allow to bake for 20-25 mins or until done. Remove and allow to cool for around 30 mins and then store/serve.

Recipe-4] PEANUT BUTTER FRUITY MUFFINS

Ingredients

3 large ripe bananas

2 eggs

½ cup crunchy peanut butter

1 and a half cup maida/ refined flour

4 tbsp. honey

2 tsp vanilla essence

A pinch of salt

1 tbsp. baking powder

½ cup choco chips or assorted sliced nuts.

Method:

1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould and keep ready.

2. Sieve the flour with a little salt and baking powder and keep aside.

3. In a mixing bowl, combine the mashed bananas, peanut butter, honey, eggs and vanilla essence and using a hand blender blend it all well.

4. Now fold in the dry ingredients gently using a spatula and ensure proper mixing, also add in the choco chips or assorted nuts of your choice.

5. Spoon the muffin mixture into the prepared mould and allow to bake for 18-20 mins or until done and allow to rest and cool for around 20 mins upon baking and then store/serve.

Recipe-5] POWER PACKED WHOLE WHEAT MUFFINS

Ingredients

1 cup wheat flour

1 egg

½ cup butter

½ cup sugar

Pinch of salt

½ cup hot water

½ cup chopped dates

½ tsp baking powder

½ tsp baking soda

¼ tsp cinnamon powder

½ tsp vanilla essence

Method:

1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould and keep ready for baking.

2. Sieve the flour with salt, baking powder, baking soda, cinnamon powder and keep aside.

3. Soak the dates in hot water for 8-10 mins and keep aside.

4. In a mixing bowl combine together butter and sugar and cream it up well using a hand blender.

5. Add in the eggs beat until light and fluffy, add in the dates and blend them in well, finally add in the dry ingredients into this bowl and using a spatula mix it all up well.

6. Pour the mixture into the prepared muffin mould and allow to bake for 15- 20 mins or until just baked enough. Remove and allow to cool for 30 mins and then store/serve.

Ingredient Ideology | Tasty Ways With Baked Beans By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings. 

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup

Oil-2 tsp

Salt-1 pinch

Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:
mayonnaise-1/4 cup

Schezuan chutney- 2-3 tsp

Green chutney mayo-2-3 tsp

Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Boiled chicken- cubes/shreds-1/2 cup

Grated cheese-1/4 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-2-3 tsp

Coriander-1 tsp chopped

Lettuce leaves-1 cup

Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared filling, add in the assorted veggies/olives, gherkins, cheese etc and give it a nice roll up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot. 

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp

Butter-1 tsp

Cumin seeds- ½ tsp

Hing-1/4 tsp

Dried red chilies- 1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomatoes-1-2 small chopped

Salt to taste

Baked beans in tomato sauce- 1 cup 

Chicken sausages-2-3 sliced

Baby potatoes- 4-6 no cut 1 x2 boiled

Red chili powder-1/4 tsp

Coriander powder- 1 tsp

Turmeric powder-1/4 tsp

Tomato puree-1/2 cup

Cashew paste-1-2 tsp

Peanut butter-1-2 tsp

Water-1/2 cup

Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt and all masalas and mix well. Add in cashew paste, peanut butter and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread etc.

Recipe-3] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp

Butter-2 tsp

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Slit green chilies- 2-3 no

Slit red chilies-2-3 no

Sliced onions- 1 small

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Tomatoes-1/2 cup chopped

Red chili sauce- 2 tsp

Soya sauce-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1/2 cup grated

White sauce/cream-1/2 cup

Sliced black/ green olives- 4-5 no

Baked beans in tomato sauce- 1 cup

Cooked white /brown rice- 1 and a half cup

Additional veggies/non-veg ingredients may be added as well.

Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.

Recipe- 4] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp

Butter-1 tsp

Onions-1 small chopped

Green chilies-1 tsp chopped

Garlic- 1 tsp chopped

Celery-1 stalk chopped

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

Baked beans in tomato sauce- 1 cup

Red chili sauce-1-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of breads/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cut out pieces of breads/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute. 

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.