Ingredient Ideology | The Enchanting Enchiladas - A Treat for the Palate! BY: Dr. Kaviraj Khialani- Celebrity Master Chef

The Enchanting Enchiladas - A Treat for the Palate!

The flavors of mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to the corn meal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

One of the most popular one meal dish in mexican fare is the concept of enchiladas- tortillas [ made up with corn meal/ makkai ka atta] cooked first, rolled up with an array of filling of your choice, topped with a nice cheesy sauce, baked in the oven and relished!

The methods of cooking in this cuisine are easy to follow and also doesn’t really call for any unusual equipment’s as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with mexican recipes.

Innovating with enchiladas is always so much fun and it just takes the preparation to level next as I tried incorporating leftovers from indian cuisine as well rolling them into tortillas, theplas, leftover chapattis and more! Keep up the spirit of creativity and indulge into this exciting variety of enchiladas and treat your loved ones this weekend.

Here are a few simple recipes with the Mexican concept of Enchiladas with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] DESI SAUSAGE & BEAN STUFFED ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Chicken sausages- 3-4 sliced

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce- 1 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 and a half cup

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as listed above/ sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the sausages and baked beans all the sauces etc and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-2] CURRIED CHICKEN AND CHEESE ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Boneless chicken breasts- 250 gms- boiled, shredded

Chicken liver- 2-3 no cooked/boiled, optional

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Curry powder- 1 tsp

Coconut milk- 1 cup thick

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the boiled chicken breast shredded pieces, cooked chicken liver, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the curry powder and baked beans and coconut milk and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce, and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-3] MAKHNI TADKA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Cooked chicken tikka/ paneer tikka/ tandoori mushrooms

Fresh basil leaves-4- 5 no

Tomato ketchup-2-3 tsp

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Kasuri methi-1 tsp

Red chili sauce-1 tsp

Garam masala powder-1/2 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the cooked sliced chicken tikka pieces, capsicums, salt, pepper, herbs like basil leaves and chili flakes to taste.

3. Cook for 2-3 mins and add in the garam masala powder, kasuri methi, and baked beans and prepared makhani sauce and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 4] METHI PANEER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1 cup puree, fresh

Baked beans in tomato sauce-1 cup

Methi leaves- 2 cups chopped

Paneer- 250 gms, crumbled

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the methi, coriander leaves, tomatoes, salt and all spices and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 5] TAVA PRAWNS AND PEPPER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted capsicums- 1 cup chopped, red-green-yellow

Red chili sauce-1 tsp

Prawns- 500- 700 gms- approx. 10-12 pieces medium sized, cut 1 x 2

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the prawns, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-6] TEX- MEX SUBZI WALA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted Veggies- carrots/ beans/ peas/ potatoes/cauliflower/broccoli/ mushrooms/ zucchini etc can be cut into small pieces, blanch/boil the tough options and then cook it in the sauce as listed in the method

Red chili sauce-1 tsp

Green chili sauce-1 tsp

As an option we can use soya chunks/ soya granules/ tofu as well.

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the assorted veggies/ soya chunks etc which are semi- cooked, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans, sauces and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

On a Concluding Note: Enchiladas are one of those recipes from Mexican cuisine which is able to find its place at any given hour of the day be it a brunch, supper or even a craving in the evening hours to munch on something interesting and tasty. As an advice we can also assemble these enchiladas and keep them all ready, set them in the baked dishes and store them covered/cling wrapped in the fridge and put them to bake just before you wish to have them/ serve them. This concept is also good to prepare ahead of time and keep which can save last-minute hassles during a get-together or a reunion etc where we can spend more quality time together while the oven creates the magic for the moment! Happy Cooking!!

SWEET TREATS ON INDEPENDENCE DAY! CRESCENT SHAPED DELIGHTFULLY AWESOME TREATS By Dr. Kaviraj Khialani- Celebrity Master Chef

SWEET TREATS ON INDEPENDENCE DAY!

CRESCENT SHAPED DELIGHTFULLY AWESOME TREATS

Karanji, a Maharashtrian sweet snack is traditionally made during festivals, especially Diwali. It is made at home with the help of all the members of the family. Children specially get involved while making this sweet. The Karanji recipe as originated from Maharashtra has coconut as one of the main ingredients. 

This dry sweet snack is rich in taste and full of flavour. It is half crescent in shape and can be stored in an airtight container for a long time. The karanji recipe suggests the use of very simple ingredients to prepare this sweet.  The outer covering is made of flour, water and oil, whereas the inner filling usually has grated coconut, sugar, raisins and cardamoms as the ingredients. Karanji is prepared like a samosa by making the dough and filling separately and then assembling them together.

 As per the karanji recipe, this dish tastes best when deep fried in desi ghee. As mentioned earlier this is a typical festival sweet. It is not prepared throughout the year. People of Maharashtra and Karnataka offer karanji to the guests who visit their house during festivals. This sweet is eaten as a snack at any time of the day. It is made in large numbers and is stored so that throughout the festival season it can be enjoyed. Alterations have happened from the original karanji recipe as time has passed. Although the outer cover has not undergone much change, varieties of filling have been created for this special sweet.

Copra filling - This kind of filling is made of copra or dried coconut instead of fresh grated coconut. The other ingredients remain the same.

Puttani filling – Instead of coconut, Puttani or fried gram dal is the main ingredient of this filling. The other ingredients like sugar, cardamom and raisins are mixed with the dal to prepare the filling.

Coconut filling – Some additional ingredients are added to this filling which makes it different from the traditional one. Cashew nuts, pistachios and poppy seeds are added to this filling to make it special. Sometimes instead of sugar, jaggery or sugar free is added to the filling. This special sweet is nowadays available in baked form rather than fried for those health conscious people.

Khajoor or dates: karanji is also a popular karanji nowadays. It consists of a filling of dates.

Innovative ideas: today we are able to variate in a number of ways to make karanji fillings, some of the ideas include using crumbled up boondi ladoo, burfi and mithai can be crumbled and mixed with a little mava and used as well. We also have an option to use chocolate brownies- eggless versions as well with a little Gulkhand mixed in it as a stuffing for the karanji. Besides we also have the halwa, sheera concepts as well which can be adapted to.

The Food and Hospitality Industry has always stepped up on a very positive note when it comes to making moments and occasions like these special for our valued guests and food lovers! A lot of hotels and restaurants plan up special menus with the tri-coloured theme attached to suit the Independence day! There is a décor and ambience created in the outlets to add that look and feel experience to make the auspicious day all the more patriotic and the feeling of pride which every indian carries on this day is just incomparable. Republic day & Independence day theme related welcome drinks, display pieces from fruit and vegetable carvings, spice and salt displays, margarine carvings etc have also been spotted as a part of presenting the menu for the day in a very appealing and impressive manner.

Buffets, special a la carte offers, table promotions, tent card delights, live counters, chefs special offerings, mocktail bar specials are some of the attractions which see a houseful of food lovers visiting the food outlets to celebrate the day with family and friends. In India, the term "tricolour" refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in 1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya. 

The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.

 The ratio of width of the flag to its length is two to three. In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colors it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance.

Here are a few of my favorite easy to make recipes with a mix-n-match touch of twist on this auspicious occasion on the eve of our 75th year of Independence.

Here are a few simple and easy ways with Karanji, our all-time favorite homemade sweet with a little twist of taste!

Recipe-1] Desi Nariyal Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Nariyal wali stuffing:

Desiccated coconut-1/2 cup

Ghee-2 tsp

Green cardamom powder-1/4 tsp

Cashew powder-2 tsp

Raisins-2-3 tsp chopped

Dates-2-3 tsp chopped

Almonds-2-3 tbsp. sliced finely

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the coconut and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, cashew powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-2] Akhroat Aur Khajoor Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Akhroat Aur Khajoor wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Almond -powder-2 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

walnuts-2-3 tbsp. sliced finely

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the mava and dates and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, almond powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-3] Chukandar aur Charoli Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Chukandar aur Charoli wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Beetroot/ chukandar- 2 med sized, peeled, grated.

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Charoli- 2-3 tsp.

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the grated beetroot and dates and lightly saute it for a few minutes on a low flame for 3-4 mins, add in the grated mava and cook on low flame for 3-4 mins.

4. Add in the green cardamom powder, Charoli, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-4] Lauki Aur Badam Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Lauki aur Badam wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Lauki/Dudhi/bottle-gourd- 300 gms, peeled and grated

Almond -powder-2 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the grated Lauki/ bottle-gourd and cook for 2-3 mins, add in the grated mava and dates and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, almond powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in an air-tight container and serve as needed.

Recipe- 5] Videsi Tadke Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Videsi Tadke Wali stuffing:

Dark/ bitter chocolate-1/4 cup, grated

White chocolate-1/4 cup, grated

Butter-2 tsp

Almond flakes/ sliced-2-3 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Digestive biscuits- 4-5 no, powdered

Apricots/ berries/ prunes- 2-3 tbsp. cut

Glazed cherries- 5-6 no chopped

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Warm up the butter in a thick bottomed pan add in the fruits, nuts, powdered digestive biscuits and dates and lightly saute it for a few minutes on a low flame.

4. Add in the almond powder, nuts/berries etc as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-6] Gajar aur Gulkhand Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Gajar Aur Gulkhand wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Carrots- 300 gms, peeled and grated

Almond -powder-2 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Powdered sugar-2-3 tsp/as per taste

Gulkhand- 2-3 tsp

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the grated carrots and cook for 2-3 mins, add in the grated mava and dates and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, almond powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool and then add in Gulkhand and mix well, chill for 30 mins.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Ingredient Ideology | HEALTH TOTAL CULINARY FIESTA YOUR GUIDE TO CULINARY APPROPRIATE BEHAVIOUR By: Dr. Kaviraj Khialani- Celebrity Master Chef.

HEALTH TOTAL CULINARY FIESTA

        YOUR GUIDE TO CULINARY APPROPRIATE BEHAVIOUR!

Treat up yourself to the best but eat well & rest is also one of the citations these days which we need to look at and follow up on while we are on the way dealing with Covid-19 and since we all are aware that we need a strong immunity level built up taking place during the recovery days a few tips from our culinary collection can also assist us do it well. with the onset of the current monsoon season, many of us feel under the weather at times and end up catching a common cold, cough and other infections due to a number of reasons.

Most people these days are adapting themselves to various styles and methods and combo treatments from allopathy to Ayurveda, naturopathy and more! We must however take all advice and reconfirm any readings with our nutritionists and then only take up one or more of them to help better suit our system and help it heal faster.

Firstly, we need to be strong come what may, since stress pulls down our immunity levels drastically which is not a good sign instead we need to be calm, patient and slightly more alert once the tests are positive. Let us now look at a few helpful pointers listed below as suggested by a few experts and studies on the culinary Covishield.

Trivia on Culinary Aspects Associated with Seasonal / climatic changes, their effects on our health and its variants:

1. Drink warm/lukewarm water at least 3 to 4 litres, throughout the phase and continue following it for days and weeks to go.

2. Alter your diet immediately as we have heard “You are what you Eat!” Now it would be Eat light, feed wise & rest right to sit up upright to face the tide!” it is time to eat limited, but nutritious and low in oil & fats, sodium and spices.

3. It is suggested to be on a protein rich diet ideally while recovering, would be great to be on vegetarian diet ideally which is also protein rich. Also follow the policy of cook fresh eat fresh! Do not store the cooked food for a long time and again re-heat & consume.

4. As a guide to keeping inflammation and bacterial growth at bay, we would suggest to keep wheat away from the diet for a few days and also keep away wheat based products for a while, instead recommended to consume brown rice, pulses like rajma, black eye peas, and opt for gluten free flours like oats flour, soy flour etc for your chapattis etc.

5. We also need to keep away sweets and sugar in all forms hence none of your favorite Gulab jamuns, malai sandwich or rossogulla, phirni etc for some time, it’s time to revamp your diet.

6. Mucus formation needs to be taken care of in the system during these times, therefore it is suggested to avoid milk and milk based/dairy products as well not to be included in the diet for a while.

7. On a positive note, one can try consuming roasted pounded Flaxseed powder, 1 -2 tsp per day, depends on how well you can have the intake and acceptance by your body, also try having organic honey a tsp or so in a day, it does have benefits to offer as well.

8. We have often heard of fresh turmeric being great when it comes to remedial measures and it has been handy in our kitchens since ages now, try fresh ground turmeric paste with a little crushed black peppercorns and a few tulsi leaves and have it as a mix in the morning to start your day on an empty stomach, it has worked for many.

9. During this recovery and rebuilt of strong immunity levels in our body it is important to make healing energy available on our plates as well and what better than a small portion of boiled rice, with a dal which is made non-spicy, less oil and salt a little drinkable works well. Furthermore, we are aware of the best nutri rich voted Indian favorite dal khichdi- have this made with yellow or green moong dal, mildly to low in spices and salt levels. For the dessert and sweet tooth lovers go for a small portion of a ripened sweet papaya!

10. Taking positive culinary moves to waive off the positivity from the test reports would be to include tisanes or herbal teas, ginger- cinnamon tea or a combination of black pepper and tulsi chai, have this few times a day in small portions with no sugar and no milk, try adding giloy though!

11. Drumsticks as we mentioned in our immunity boosting list earlier is a true friend and support here, have a nice light soup made with drumsticks- I make this like a shorba but with no oil, just with curry leaves, pepper, ginger, choose between ajwain or jeera,  a touch of lime, turmeric, fresh coriander, mint with cut up drumsticks in boiling water with a pinch of pink or Himalayan salt if available, cook the drumsticks in the soup pot, extract and strain out the flavors of the drumstick, nice and mild, sip on this one for a few days!

12. A few foods from the Pre-Biotic category are also helpful and come handy here to boost up our immunity levels for instance gradually we can start using a little garlic, ginger, onion, ripened banana, fresh coconut, fermented foods, brinjal and even raw tomatoes in our healthy cooking drive to also support good gut bacteria in our system which goes for a little toss due to antibiotics.

13. Experts also suggest to include sattu in the special diet after the initial few days it is possible to do a desi protein shake kind of concept here and sattu goes well with roasted jeera powder as well, having a couple of spoons of this mixture should be good.

14. Sprouted and ground moong dal or mix dal dosa or cheela concept being made with very little oil on a non-stick tava with light seasonings and flavorings like ginger and onion should be good to start now, can also use little sprouted kabuli chana once in a while in the above.

15. For those who wish to opt for eggs, may think of including 1-2 boiled eggs or a simple omelette to go once in couple of days with some multi-grain bread or gluten free slice bread.

16. Almonds soaked overnight and eaten in the morning would be a good start to the day, have 6-8 of them per day, along with these one can also think of having raisins, figs or Anjeer as available or any other dry fruit as well of your choice can be consumed.

17. We all need a little twist of taste on our palate during these times, try a sweet potato and sprouted cooked/boiled moong dal tikki, with a touch of ginger, green chili, salt and coriander /mint and have them like small tikkis shallow fry on a non-stick with very little oil for a change add a little crushed melon, sunflower seeds for a crunch in them.

Here are a few recipe suggestions which can be easily made and are healthy as well this monsoon season to keep our immunity levels high:

Recipe-1] HEALTHY OATS IDLI

Ingredients:

Oats -1 cup

Rava/sooj-1/2 cup

Curd-1/4 cup

Water- 1 cup to be used and adjust texture.

Salt to taste

Lemon juice- 2 tsp

Cooking soda/ fruit salt- ½ tsp

Carrot-2- 3 tbsp. grated

For the tempering:

Oil/ghee- 1 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

White urad dal- 1 tsp

Chana dal-1/2 tsp

Ginger-1 tsp grated

Cashews- 2-3 no. chopped 

Hing- 1 pinch

Green chili-1 no chop

Curry leaves-4-5 no.

Coriander leaves- 2 tbsp. chopped

Method:

1. Firstly, dry roast the oats in a non-stick pan for a few mins, cool slightly and grind it to a powder using a dry grinder.

2. Now heat the oil/ghee and prepare the tempering as listed above, add in the rava and powdered oats and mix them well on a low flame add salt and keep aside to cool completely.

3. Add water and curd or use buttermilk to make a nice batter for the idlis, adjust the texture and cover, set aside for 10-15 mins, now add lemon juice, carrot, coriander, nuts to the batter and finally add fruit salt and mix well.

4. Place the idli maker on the flame meantime with water, grease the idli moulds and pour the batter in each mould and continue with the steaming process once it comes out clean with a toothpick, carefully remove the idlis and serve with coconut chutney.

Recipe-2] SATTU KA HEALTH SHAKE

Ingredients

Sattu ka atta- 2 tbsp.

Almond powder/ cashew powder- 2 tsp

Soy milk- 1 and a half cup

Green elaichi powder- ¼ tsp

Raisins-1 tsp chop

Dates- 2-3 no. chop

Turmeric powder-1/4tsp

Saffron- 2-3 strands

Method:

1. Prepare all the ingredients for the shake.

2. In a pan add the soy milk, add in the chopped dates, saffron, turmeric, add the sattu, nut powder and cook well for 3-4 mins.

3. Add elaichi powder, raisins and bring a light boil and simmer for 2 mins.

4. Serve the health shake warm to slightly hot and enjoy this 2-3 times a week.

Recipe-3] MIX DAL KA CHEELA

Ingredients:

Toor dal- 3 tbsp.

Yellow moong dal-3 tbsp.

White urad dal- 2 tbsp.

Brown rice/white rice- 3 tbsp.

Oil- to cook

Sooji- 2-3 tbsp.

Green chili-2 tsp chop

Ginger- 1 tsp chop

Hing- ¼ tsp

Coriander leaves- 2 tbsp. chop

Salt to taste

Method:

1. Clean the dals and rice, wash them well and soak them all together in water around 4 cups for around 2-3 hours.

2. Drain the water grind with green chili, hing, ginger to a coarsely fine paste, add few tsp of water as needed.

3. Remove into a bowl, add in the sooji and mix well, cover and keep aside for 15-20 mins.

4. Using a non-stick tava, grease it lightly, using a round spoon/ladle pour the cheela batter onto the tava and spread it evenly.

5. Spray or drizzle very little oil on the sides to assist in cooking once it gets a light nutty brown color, remove and serve hot with chutney or little curd.

Recipe-4] DRUMSTICK SOUP

Ingredients

Drumsticks- 2-3 scrape them a little from the top with a sharp knife and cut into smaller pieces and washed.

Oil-1 tsp

Cumin seeds- ¼ tsp

Mustard seeds-1/4 tsp

Curry leaves- 4-5 no

Green chili-1 no chop

Salt to taste

Ginger- 1 tsp chop

Water- 4-5 cups

Black pepper powder- ¼ tsp

Lime juice- 1 tbsp.

Coriander leaves- 1 tbsp.

Method:

1. Prepare all the ingredients for the healthy soup.

2. Heat oil add in the tempering ingredients add in the drumstick pieces and salt, pepper, water and bring to a boil, simmer for 15- 20 mins or 3- 4 whistles using a pressure cooker.

2. Cool down slightly and press down and extract the drumstick pulp into the soup, strain the entire mixture in to a fresh sauce pan and bring it back to a boil, now check for salt, add lime and coriander and serve hot.

Recipe-5] NUTRI RICH MOONG DAL KHICHDI

Ingredients:

Boiled brown rice/white rice- 1 cup cooked.

Yellow moong dal- 1 cup boiled and mashed

Oil/ghee- 1 tsp

Hing-1/4 tsp

Ginger- 1 tsp chop

Slit green chili-1 no

Cumin seeds-1/2 tsp

Salt to taste

Curry leaves- 4-5 no

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Coriander leaves- 2 tbsp.

Tomato- ½ cup chop.

Lime juice-2 tsp.

Roasted crushed peanuts- 1 tbsp.

Method:

1. Prepare all the ingredients for the khichdi recipe.

 2. Heat oil/ghee add in the ginger, hing, chili and tomatoes.

3. Add in the spices, salt, boiled dal and rice and mix well.

4. Cook on a medium flame for 8-10 mins.

5. Adjust texture using hot water and get the khichdi to a slightly

Mashed texture, add lime juice and crushed peanuts.

6. Serve hot garnished with fresh coriander.

On a concluding note: Keeping it simple- light & easy is the key! do not be in a rush to go very heavy on the intake of foods high in carbs, fats etc. look at the balance in the nutrition chart for a couple of months from here, have adequate sleep and take good rest. Avoid too much of physical activity do not strain your mind, brain and body too much with work pressure/stress etc for few weeks, as we agreed upon Health is Wealth! Take regular medications as prescribed, do continue a few steam inhalations, and also salt water gargles couple of times a day. Revitalise yourself and revive all those aims, goals and ambitions after a little break and me time, which is most needed during these times. Stay Safe, Eat Healthy and Stay Fit!

Ingredient Ideology | RAISING A TOAST TO PIZZA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

RAISING A TOAST TO PIZZA 

RELISH THE TEMPTATIONS!

Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. Looking back into history and finding out how it all started reveals specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then. Legend has it that Italian King Umberto I and Queen Margherita visited Naples in 1889. While few food connoisseurs argue on what is so special about a pizza? Your taste buds are the primary factor in what makes pizza special. 

Along with sweet, salty, sour and bitter, there is a fifth "taste" called umami. Umami was pinpointed by a Japanese chemist who took his observations into a lab and determined exactly what "umami" was and how it affected your taste buds.

Few facts about how the very first pizza came into existence says, the first Italian pizza restaurant, Antica Pizzeria Port ‘Alba, began baking pizzas in 1738 as the dish grew in popularity, especially with tourists visiting Naples. Then, in 1889, modern pizza was born when pizza maker Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.

While some also call it is pizza pie for the fact that Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States. The reason for pizza usually being round in shape but why must is be round? For starters, round pies can be easily cut and divided into equal pieces. Second, a circular shape can be more evenly cooked and heated throughout. Pizza dough is also stretched by spinning the lump of dough in the air, which takes advantage of centrifugal force and rounds the dough out.

Here are a few of my all-time favourite pizza recipes for our readers to freshly bake and relish.

Recipe-1] MURGH AFGHANI PIZZA

Ingredients:

Pizza base of your choice- 2-3 no

For the spread on the pizza base:

Peanut butter- 2-3 tbsp. mixed with 2 tbsp. tomato sauce

For the toppings of the pizza:

Sliced onions-1/2 cup

Slit green chilies- 2-3 no

Boneless chicken cubes/ shreds- 1 and a half cup cooked

Cream cheese-1/2 cup

Mixed herbs-1 tsp

Chili flakes-1 tsp

Crushed black pepper-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce-1 tsp

Slit black olives- 2-3 no, green or black

Fresh basil leaves- 4-5 no

Method:

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

2. Spread up the peanut butter and tomato sauce mixture on the pizza base.

3. Use pre-cooked chicken pieces’/ chicken kababs/ seekh kababs etc for this pizza along with a choice of veggies like corn/ capsicums/ onion rings etc.

4. Mix up the cream cheese and the grated cheese with some herbs, chili flakes and fresh herbs to top it up and spread it on the pizza toppings.

5. Garnish the pizza with sliced olives and gherkins/ fresh basil leaves etc and bake it in a pre-heated oven at around 180 degrees celsius for 8-10 mins, slice and serve hot.

Recipe-2] Pan- n- Pick Pizza

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Paneer/ tofu cubes- 1 cup

Marinate it with salt, pepper, oil, mixed herbs and chili flakes

For the add on toppings:

Sliced onion rings-1/4 cup

Sliced mushrooms- 1/3 cup

Shredded capsicum-1/2 no

Salt and pepper to taste

Chaat masala powder-1/2 tsp

The assorted choice of cheese- 1 cup, mozzarella/ processed cheese.

Method:

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

2. Spread the tomato chili sauce on the pizza base.

3. Marinate the paneer/tofu cubes and keep aside for 20 mins.

4. Saute them lightly in a non-stick pan with little oil and chaat masala.

5. Place the assorted veggies as per choice on the pizza base.

6. Top up the pizza with grated cheese to cover it all over.

7. Sprinkle herbs and chili flakes and place the pizza for baking in a pre-heated oven at around 180 degrees celsius. serve hot.

Recipe-3] DESI SAUSAGE PIZZA

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Sliced chicken sausage- 2-3 no

Sliced onions-1/4 cup

Salt and pepper to taste

Shredded green/red/ yellow capsicum-1/2 no

Boiled sweet corn-1/4 cup

Grated cheese- ½ cup, as per choice.

Chaat masala- ½ tsp

Red chilli flakes-1/2 tsp

Olives- 3-4 no black

0lives- 2-3 no black.

Micro-greens for garnish

Method:

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

2. Choose between the desired thickness of the pizza bread.

3. Apply a spread of mayo mixed with chili sauce and a dash of chili flakes, herbs and chopped garlic.

4.Now place the sliced sausages along with all other ingredients on the pizza base and spread it evenly.

5. It is now time to place the herbs/ chili flakes and seasonings to taste and place all the additional toppings on the pizza.

6.We can place the prepared pizzas topped with choice of cheese in a pre-heated oven at around 180 degree celsius. and slice and serve it hot once done. For a choice of veg in the same recipe, we can also use cubes of assorted veggies, use exotics like broccoli, Babycorn/ roasted eggplant etc.

Recipe- 4] FUSION TOSS PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

Juliennes of chicken salami- ½ cup

Mixed herbs-1-2 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Choice of cheese as desired from processed to mozzarella

Method:

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

2. Choose between regular pizza base of thick crust/ fancy ingredient 

Being added to the base.

For the choice of spreads on the base:

Tomato sauce and chili sauce as per taste- 2-3 tbsp.

Mayo plus white sauce plus Capsico sauce-2 tsp

Cream cheese plus tomato sauce and herbs-2-3 tbsp.

Pesto chutney with a dash of cheese-grated -1 cup

For the toppings on the pizza:

Sliced chicken tandoori pieces- 10-12 no or 2 breast pieces

Assorted veggies like broccoli/ mushrooms, bell peppers and a lot more can be a choice for the toppings. We can also use grilled/ roast or bbq chicken pieces as well.

We can also use tandoori paneer, grilled or pan-fried prawns, tava fish fry can also be used to place, bake and serve.

For the garnishes of the pizza:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced brown onion rings- 1 cup

Micro-greens-1/4 cup

Sliced olives- black or green-4-5 no

Grated cheese-1 cup, processed or plain.

Recipe-5] MURGH MASALA MIX PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Sliced chicken salami- 1 cup

Sliced red capsicum-1/2 no

Baked beans from a tin-1/3 cup drained

Chicken- 250 gms, cut into cubes to be cooked in makhani gravy.

Makhani gravy- 1/2 tsp

Cream cheese-2-3 tbsp.

Cheese- ½ cup choose between processed and or mozzarella

Slit olives- black and green- 3-4 no each

Assorted herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnishes:

Micro-greens- ¼ cup

Sliced gherkins-1/4 cup

Fresh assorted herbs-1-2 tbsp.

Method:

1. Prepare all the ingredients for the base of the pizza.

2. Apply the choice of spreads on the pizza base or bread.

3. Now place the toppings as per choice as listed above and add in the baked beans, chicken pieces, kale and other greens.

4. Pace the chicken pieces laced with makhani gravy on the pizza bread and top it up with choice of cheese and cream cheese as well.

5. Sprinkle over the garnishes and cheese as needed for the pizza before placing it in the pre-heated oven at 180 degrees celsius.

6. Cut the pizza into equal portions and dish out the pizza while it is still hot since the cheese tends to get rubbery if not cut accordingly and serve hot.

Recipe-6] VEGGIE WONDER PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

For the add-on toppings:

Water chestnuts- 2-3 no sliced

Sliced mushrooms-1 cup

Salt and pepper to taste

Chaat masala-1/2 tsp

Method:

1. Prepare the ingredients for the pizza as listed above and pre-heat the oven to 180 degrees celsius.

2. Apply a choice of spreads which can be applied on the pizza base and can add a lot more excitement and feast for the palate.

3. Place the assorted toppings as desired and choose between veg and non –veg and evenly spread them all out.

4. Place out the garnishes for the pizza as per choice and ensure that the pizza looks colorful and attractive and not just the regulars but also exotic veggies be added on the pizza bread. 

5. After ensuring a generous topping of grated cheese and assorted nuts/seeds/ herbs etc place the pizza inside the oven and allow to bake for 3-4 mins on each sides.

6. Remove from the oven and slice them hot along with tomato sauce/ chili sauce/ Capsico/ and a small portion of tossed salad.

Ingredient Ideology | PULAO FOR THE PALATE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

PULAO FOR THE PALATE

The earliest mention of a dish named Pilaf can be found in the transcripts of the history on Alexander the Great. It is believed that the young Greek conqueror enjoyed the reception he received at the hands of the locals of Bactria. The military forces accompanying Alexander savoured the Bactrian dish of rice and meat, and took the recipe back with them to Greece which remained with them for a good amount of time.

While a lot many foodies get confused with its relation to the concept of a biryani, the two are much different in many ways. A Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish.

Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire middle-east and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilaf, and the Latin race from Italy called it their world famous delicacy today called risotto.

In India, the chef’s in Lucknow however prided in making the fragrant pulao and maintained that the sophistication of the dish was in its subtlety of flavours, where the floral essence of the rice was enhanced by the gentle fragrance of fennel and coriander seeds. Although today we look at the scenario of pulao its way different across various parts of our country as well and that’s how it keeps us attracted towards it and we indulge in its uniqueness as always.

Do try out some of my simple yet lip-smacking recipes for Pulao’s in your kitchens & relish the effervescence of the robust spices & more!

Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO

Ingredients:

1 and a half cup basmati rice, cleaned, washed and soaked for 15min.

200 gms chicken keema

100 gms green peas, frozen ideally.

2 tsp oil

1 tsp ghee

2 bay leaves

3-4 black peppercorns

1-inch piece cinnamon stick

1- 2 green/ black cardamoms

1 tsp ginger-garlic paste

1 tsp green chilies, chopped.

1 no onion, chopped

½ cup tomato puree

Salt to taste

1 tsp kasuri methi

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

3 cups warm water

2 tbsp. chopped coriander leaves

2 tsp rose water

2-3 tbsp. fried nuts/ fried brown onions for garnish.

Method:

prepare all the ingredients for the keema mattar pulao. Heat oil and ghee in a thick bottomed pan, add in the whole spices, saute the onions for a few minutes, add in the ginger-garlic paste, green chilies and the tomato puree. Saute all the ingredients for 2-3 mins, add in the chicken keema, green peas, salt, kasuri methi and all the masalas. Ensure we bhunao or saute the keema well with the masalas for 2-3 mins and then add in the drained rice and mix well. Add 3 cups of warm water, allow to boil, cover and simmer, cook the pulao in dum for 20-25 mins and as the rice cooks with the keema the aromas get released, add rose water and coriander leaves, mix it lightly and garnish with fried nuts/browned onions and serve with raita/papad/pickle.

For a vegetarian option: try using veg soy granules in the same recipe with peas.

Recipe-2] PANEER KA CHUTNEY WALA PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

150 gms paneer cubes

1 green capsicum cubed

1 onion cubed

1 tomato cubed

For the green chutney:

1 cup coriander leaves

1-2 green chili

1 tsp garlic, sliced

1 tsp ginger, sliced

3-4 tbsp. water

2 med tomatoes roughly cut

Grind all together and keep aside.

For cooking the masala for the pulao:

2 tsp oil

2 tsp ghee

½ tsp cumin seeds

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder.

Method: Prepare the basic ingredients for the pulao recipe. Using a chutney grinder prepare the fresh green masala and keep aside. Heat oil and ghee in a pan add in the powdered spices and salt, green masala and cook for 2-3 mins. Add in the paneer cubes and other cut veggies as well. Cover and cook for 2-3 mins on low flame. Now add in the cooked white rice and toss it with the chutney wala masala and paneer. Cover and cook in dum/steam for 5-8 mins and serve hot with spinach raita, anar aur boondi ka raita or a glass of chaas and papad to go along.

For a non-veg variation: try using chicken drumsticks/thighs in the same recipe.

Recipe-3] KHUMB KA DUMDAAR PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

2 tsp oil

1 tsp butter

1-2 green cardamoms

1 tsp green chilies, chopped.

1 tsp ginger-garlic paste

1 med onion, sliced

3/4th cup curd

Salt to taste

200 gms khumb / fresh mushrooms, sliced

1 med potato, peeled and cubed.

½ tsp turmeric powder

¼ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala powder

¼ cup water

2 tbsp. coriander, chopped

2 tsp mint leaves, chopped

1 tbsp. rose water.

Method: prepare all the ingredients for the khumb or mushroom pulao recipe. Heat oil and butter in a pan add in the green cardamom, onions, ginger-garlic paste, green chilies and saute them for 2-3 mins. Add in the beaten up curd with all powdered spices and cook on a low flame for 2-3 mins. Now add in the sliced mushrooms and small cubes of potatoes, little water cover and simmer for 3-4 mins. Add in the cooked rice on top, coriander and mint leaves and sprinkle little rose water and cover with a tight fitting lid and cook the pulao in steam for 12-15 mins and serve hot with a bowl of date and walnut raita or a kachumber with fried papad.

For a non-veg variation: try doing this same recipe using chicken liver or chicken sausages with boiled eggs and potatoes.

Recipe-4] GOSHT KA NARAM GARAM PULAO

Ingredients:

1 and a half cups basmati rice, cleaned, washed & soaked for15 min

750 gms mutton with bones.

2 tsp oil

2 tsp ghee

1-2 bay leaves

2-3 black cardamoms

1 tsp shahi jeera

1 tsp ginger-garlic paste

2-3 green chilies

1 cup onions, sliced

2 med-sized potatoes, cubed

Salt to taste

1 tbsp. coriander powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp Kasuri methi

1 cup curd, beaten

2 tbsp. coriander leaves, chopped

2 tbsp. rose water/ kewra essence.

2-3 tbsp. fried onions and fried nuts.

Method: Prepare all the ingredients for the mutton pulao recipe. Boil the mutton for 20-25 mins with the whole spices separately to enable faster cooking later with the rice. Heat oil and ghee in a pan add in the shahi jeera and the whole spices from the boiled mutton and lightly brown the onions, add in the ginger-garlic paste, slit onions and cook for 2-3 mins. Now add in the half cooked mutton and drained rice add in all the powdered spices, beaten curd and salt to taste and bhunao it all together for a couple of minutes, add kasuri methi, potato cubes and double amount of the mutton stock or the boiling liquid into the pan and mix well. Simmer the mutton pulao on a low flame until well-cooked lastly add the rose or kewra water into the pulao and serve hot garnished with browned onions and nuts.

For a veg variety in this case: use assorted veggies of your choice with soy chunks.

Recipe-5] SUBZI TARKARI PULAO

Ingredients:

1 and a half cup basmati rice, clean- wash-soak for 15 mins.

2 tsp oil

1 tsp ghee

1-star anise

4-5 peppercorns

1-2 mace or javitri

½ tsp jeera

1 tsp ginger-garlic paste

2-3 green chilies chopped

1 cup onions, sliced

Salt to taste

1 cup pre-cut assorted veggies of your choice- carrots, peas, beans, cauliflower, potatoes etc.

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp red chili powder

½ cup tomato puree

3 cups water

1-2 tbsp. fresh cream

2-3 tsp fried nuts and browned onions for garnish

2 tbsp. coriander leaves, chopped

Method: prepare all the ingredients for the assorted vegetable pulao. Heat oil and ghee in a pan add in the whole spices and jeera allow to splutter for a few seconds. Add in the onions and lightly brown them, add in the ginger-garlic paste, chilies and saute for 1-2 mins. Add in the tomato puree, salt and all powdered spices and mix well followed by all the assorted veggies as desired and bhunao or saute them all together for 1-2 mins. Add in the fresh cream, drained rice and mix well, add double quantity of warm water and mix, cover and cook in steam until the rice and veggies are well cooked. Add in the coriander leaves and mix well. Serve hot garnished with nuts and browned onions. Serve it with masala chaas or a bowl of cucumber mint raita or a sev aur boondi ka raita.

For a non-veg variation here: try using chicken curry cuts or prawns/ shrimps as well in the same recipe.

Ingredient Ideology | TASTE OF MONGOLIAN CUISINE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TASTE OF MONGOLIAN CUISINE

Mongolia is a land of vast, unspoiled wilderness, for a long term known as the 'end of the earth'. A country where 30% of the population live in nomadic tribes, from the mountains of the north to the Gobi Desert's "Singing Sands" in the south. Mongolian foods are simple and full of variety of meat that includes mutton, beef, camel, horse, sheep even marmot. There is some Mongolian cuisine accompanied including meat with vegetables, noodles, rice’s and pasta. People mainly eat sheep and goat meat but not much beef, camel, pork and horse meat. 

Mongolian people consume a lot of milk tea, wild fruit juice and home-made alcohol drinks. A variety of dairy products are bread and butter for breakfast and snacks throughout the day. For breakfast and lunch, locals always have pastry and fried bread. Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.

Mongolian cuisine can be found in China's Mongol Autonomous Region of Inner Mongolia and in other northern Chinese provinces, as far east as Beijing. Mongolian cuisine is mainly derived from the traditions of ethnic Mongols. It is a blend of their nomadic diet and influences from northern China and Russia. Mongolian cuisine is characterized by a variety of meat, including beef, mutton, deer, ostrich almost all kinds of meat on the grasslands, mixing with Mongolian characteristics of seasoning spices, the unique cooking method makes beef more unique in flavor. Shamanistic Mongols worship the good 55 heavens once a year by worshipping a sacred mountain or an Ovoo. During the ceremony of Ovoo worship, shamans offer fire and food to the spirits of the mountains and of the waters. Once a year shamans perform a special ritual to abuse the bad heavens.

Here are a few popular recipes from the cuisine of Mongolia for us to relish:

Recipe-1] Mongolian Bansh – Dumplings

Ingredients:

Flour – 250 gms

Water – 150 ml approx.

Ground meat or lamb -500 gms

Onions- 2 small chopped

Garlic cloves- fine chopped-2-3 pieces

Salt to taste

Pepper powder to taste

Curry powder -1 to 2 tsp

Method:

1. Add the meat, onion, garlic, salt, pepper, and other seasonings to a bowl. 

2. The goal of the mixture is to create a smooth paste. Add just enough water to make the mixture smooth.

3.Add enough water to the flour until it becomes malleable. Knead for several minutes until the dough is pliable.

4. Shape the dough into a bread loaf shape. When done, rest the dough for 15 minutes. Divide the dough into small balls and roll each out until round (you can also use a round cutter to make perfect circles).

To prepare the dumplings:

1. 5. Get one round of dough and add 1 teaspoon or a dollop of the filling into the centre of the dough.

2. Fold the circle in half and press the edges together.

3. When pressing the edges, try to make it form like braids.

4. Repeat the process for the rest of the dough.

5. To cook the dumplings, boil water on a deep pan or pot with a pinch or two of salt.

6. Once the water has boiled, put the Bansh carefully on the boiling water.

7. Let the Bansh sink to the bottom of the pan and boil them for 10 minutes.

8. You will know when the Bansh is ready when they all rise to the surface.

9. Serve it hot with any sauce of your preference or add some vegetables on the side.

Recipe-2] Mongolian Style Tsuvian – Stir Fried Noodles

Ingredients:

For the home-made noodles

2 1/2 cups all-purpose flour plus more for dusting

1 cup water

Vegetable oil for rolling and cooking

For the stir frying of the noodles:

 onion peeled and thinly sliced-1 no

 Mutton or chicken- 250gms, cut into strips

 Salt and pepper to taste

 carrots cut into matchsticks- 2 no

 potato peeled and cut into matchsticks-1 no

 green cabbage thinly sliced-1 cup

 cloves garlic peeled and minced- 2-3 no

water or stock-1 cup

spring green onions thinly sliced- 2-3 no

Method

 To make the noodles:

1. Place the flour in a large bowl and make a well in the center. Add the water and mix to combine and form a dough.

2. On a lightly floured surface, knead the dough well until smooth and elastic. If too sticky to handle, add a little more flour. If too crumbly, add a little water. Cover with an inverted bowl or wrap in plastic and allow to rest for 15 minutes.

3. Divide the rested dough into 4 equal pieces. Cover three of the pieces and place one on a lightly floured surface. Roll the piece of dough into a thin sheet, making sure the bottom does not stick to the surface.

4. Grease the top of the sheet with about 1 tablespoon of oil- making sure all parts are covered. Loosely roll the sheet up, long side to long side. Using a sharp knife, quickly cut the roll into strips about 1/4 inch (0.6 cm) wide. Gently shake the strips loose with your fingers to separate and place on a greased baking sheet or other surface. Repeat with remaining dough.

To prepare the Tsuvian- stir fried noodles:

1. Place a large pan over medium heat and drizzle with about a tablespoon of oil. Once heated, add the sliced onions and cook, stirring often, until softened.

2. Stir in the meat, season with salt and pepper, and continue to cook, stirring occasionally, until golden on all sides. Add the carrots, potatoes, cabbage if using, and garlic. Cook until starting to soften.

3. Pour the water into the pan and bring to a boil. Reduce to a simmer and arrange the sliced noodles around the top, leaving a hole in the center. Drizzle the tops of the noodles evenly with about 1 tablespoon oil. Cover tightly with a lid and steam the noodles until cooked through, about 15 minutes. If the water has evaporated before the noodles are finished cooking, pour in a little more water.

4. Once cooked, remove the lid and gently fan the noodles using a paper fan, the pot lid, or even a cutting board to help dry out the top layer. Use a fork to gently fluff and separate the noodles, then lightly toss all the ingredients together. Season to taste with salt and pepper and serve immediately topped with the green onions

Recipe-3] Mongolian Style Lamb Stir Fry

Ingredients:

For the marination:

Boneless shoulder of lamb- 400 gms, shredded

Salt and pepper to taste

Chinese soy sauce- 1-2 tsp

Garlic-2 tsp minced

Chinese wine-2-3 tsp or red wine- 45 ml

Cornflour- ½ cup

Baking powder-1/4 tsp

Oil- 2-3 tbsp.

Apply all the above to the shredded lamb, keep aside.

For the stir fry sauce to go with the lamb:

Oil- 2-3 tbsp.

Garlic- 2-3 tsp chopped

Onion- 1 small chopped

Slit red chilies-2-3 no

Spring onions- 2-3 sliced

Salt and pepper to taste

Soy sauce- 2-3 tsp

Red chili sauce- 2-3 tsp

Hot garlic sauce-2-3 tsp

Water/stock as needed

Cornflour and water solution for thickening- 2-3 tbsp.

Star anise-2-3 no

White vinegar-1 tsp

Method:

1. Prepare the lamb as instructed above and apply the marination on the same and keep aside for 20-25 mins.

2. To start with the cooking process for the lamb stir fry, choose a thick bottomed pan or skillet and heat up the oil, add in the star anise and chilies, onions, garlic and saute for a few seconds.

3. Add in the marinated lamb and give it a nice stir, add in some wine if desired. Add in some stock or water and allow the lamb to cook for a few mins. Now add in the seasonings, sauces and give it all a nice mix.

4. Allow the lamb to cook up well to the desired cooking stage and thicken up the sauce a little using cornflour and water solution. Dish out the stir fried lamb and garnish with fresh spring onions their greens and some sliced celery etc and serve it hot with steamed rice.

Recipe-4] Gambir- Mongolian Style Fried Pancakes

Ingredients:

Refined flour- 250 gms

Salt- 1 pinch

Water- 150 ml approx.

Grain white sugar- 4-5 tsp

Oil/ fat for frying as needed

Method:

1. Knead pliable dough with water and flour. Leave it aside for 15 minutes.

 2. Divide the dough into 3-4 parts, to process individually, Roll one part into a thin sheet.

 3. Drizzle drops of oil or melted butter on it, Sprinkle a little sugar over the surface.

 4. Wrap up the sheet into a long roll and press it into a compact heap, so that the oil and sugar can equally be distributed, Flatten it again with the rolling pin. Make parallel cuts near the center with a knife.

5.Heat oil and fry on both sides over medium heat, Repeat with other dough portions.

Recipe-5] FISH CURRY MONGOLIAN STYLE

Ingredients:

Fleshy variety of fish of your choice- 500-750 gms, cubes

For the curry:

Oil- 3-4 tbsp.

Mustard seeds-1/2 tsp

Fenugreek seeds- ½ tsp

Onion- 1 small chopped

Ginger- 1 tsp, chopped

Garlic- 1 tsp, chopped

Onion-1 small, chopped

Turmeric powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1 tsp

Salt to taste

Tomatoes- 1 cup puree

Red chili paste-1-2 tsp

Seafood/ fish stock- 2-3 cups

Tamarind pulp-1/2 cup

Coconut cream- 1 and a half cup

Coriander leaves- 2-3 tbsp. chopped

Lime juice- 2 tsp

Fried red chilies- 2-3 garnish.

Method:

1. Prepare the fish and keep aside. Apply a little salt on the fish cubes and allow to chill and rest for 20 mins.

2. To start the cooking process, heat oil in a pan add in the seeds allow them to crackle for a few seconds. Add in the garlic, ginger, onions and saute them until light pink in color, add little stock or water during the process as needed.

3. Now add in the tomato puree or chopped tomatoes, salt and powdered spices and allow them all to blend well, cook the masala mixture on a low flame for 3-4 mins, add little stock.

4. Add in the fish pieces and lightly coat them with the masala and add ½ cup fish stock, simmer cover and cook fish for 2-3 mins.

5. Now add in the coconut cream/milk and stir in well to get a nice creamy texture for the curry, simmer for another 2-3 mins. Check for salt and adjust accordingly. 

6. Serve the fish curry piping hot garnished with fried red chilies and add in a splash of lime juice and enjoy it with steamed white rice.

Recipe-6] MONGOLIAN FRIED RICE

Ingredients:

Boiled white rice- 2 cups

Oil- 2 tbsp.

Butter- 1 tsp

White sesame seeds- 2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Spring onions- 3-4 chopped

Spring onion greens-1/2 cup chopped

Red chili paste-1/2 cup cooked

Red chili sauce-2-3 tsp

Tomato ketchup-1-2 tsp

Soy sauce-1-2 tsp

Salt to taste

Black pepper to taste

Water/stock-1/2 cup

Boiled shredded chicken-1 cup

Beansprouts- 1 cup

Sliced mushrooms- 1 cup

Broccoli/ zucchini/ Babycorn/ beans-1 cup assorted, blanched

White vinegar-1-2 tsp

Fried red chilies- 2-3 for garnish

Eggs- 2-3 no

Method:

1. Prepare all the ingredients for the rice recipe

2. Boil the rice, allow to cool completely.

3. To start cooking, heat oil in a wok or pan add in the white sesame seeds, the garlic, ginger, onions and saute.

4. Add in the veggies of your choice, salt, pepper, little stock and allow to cook for 2-3 mins.

5. Add in the chili paste, sauces and mix well. Cook the mixture for 2-3 mins. Add in the chicken and boiled rice and give it all a nice stir.

6. Finally check for seasonings, adjust as needed, add in the egg in the form of scrambled eggs/ double fried egg shredded and placed on top or also can be like a half fry egg which can be placed while serving.

Ingredient Ideology | LAUKI KI LAZZAT By: Dr. Kaviraj Khialani- Celebrity Master Chef.

LAUKI KI LAZZAT 

Nobel in Nutrients & Versatile in Variations

Bottle gourd or Dudhi, Lauki as it is popularly known as in various parts of India is one humble vegetable with a refreshing look and cooling properties to satisfy the needs of our dietary requirements. It is one vegetable which is able to be adapted in various forms from a fresh juice as a healthy beverage to snacky dishes, into subtle main course dishes to the exotics as well, blends well with spices, flours, pulses and legumes and sweeteners as well to offer us a varied choice of delicacies on our plates.

Some of the Culinary Uses of Lauki/ Bottle Gourd/ Dudhi:

• A lot of us have had it in a fresh extracted juice form as well which is very healthy for weight management.

• Dudhi ki subzi with a mild tempering of hing, jeera, curry leaves, turmeric, salt and a generous amount of coriander leaves and a little aamchur powder at the end is yum.

• Lauki ke kofte is a classic recipe from north India and has been done since a long time from the royal kitchen era.

• Dudhi chana dal is one of the commonly made daily veg and dal combo which goes well with a tadka of shahi jeera and mild spices to be enjoyed with phulkas/rice.

• Bottle gourd is also good at being stir fried with bell peppers, broccoli, carrots, peas and mushrooms as well.

• Lauki tamatar nu shaak a popular recipe with it being cooked in mildly spiced tomato based masala with a touch of jaggery and chili.

• Dudhi ke Parathey, chillas with grated Lauki and sooji, stuffing’s for tikkis and cutlet mixtures with Dudhi.

• A popular sweet with called Lauki ki kheer, Lauki ka mavedaar halwa etc are also some of the exotic and very tempting recipes from Indian cuisine.

• Fusion cooking too is delicious using Lauki and Dudhi some of the ideas I tried are basil flavored bottle gourd and nutty cream cheese ravioli pasta served with a sun dried tomato and roast pepper sauce.

• Indo-Chinese Lauki Manchurian gravy with vermicelli fried rice topped with double fried schezuan egg.

• Bottle gourd brownie pudding with blueberry salsa and praline cream.

        Here are some interesting Health Benefits of Lauki:

• It is beneficial in a number of ways starting from helping in weight loss, if being used the correct way with wise cooking methods.

• Lauki also is a heart healthy vegetable and helps us in treating hypertension as well among many complications.

• Lauki is good for the hair health, liver health and also treats urinary issues as well.

• It is considered to be rich in dietary fiber and also helps in curing constipation issues and even piles.

• Lauki is also beneficial for us since it is high in water content, keeps our body hydrated and also has good amounts of potassium.

• It is also known to have sedative properties, relaxes the body and also helps to get sound sleep.

• Lauki which can also be juiced is regarded good for reducing stress and also control blood pressure issues.

Here are a few easy and tasty recipes using 

Lauki:

Recipe-1] SHORBA –E- LAZZAT

Ingredients:

Dudhi- 500gms, peeled and roughly cut.

Oil/butter/ghee- 1 tbsp.

Jeera-1/2 tsp

Slit green chilies- 2 no

Ginger- 1 tsp chop

Onion- 2 tbsp. chop

Salt to taste

Veg stock/water- 4-5 cups

Curd + besan-1 tsp + 1 tbsp. cashew paste- ¼ cup curd.

Fresh cream- 2 tbsp.

Garam masala powder-1/4 tsp

Mint/coriander/parsley/nuts and seeds to garnish.

Method:

1. Prepare all the ingredients for the shorba

2. Heat oil/ghee/butter in a pan add the ingredients for tempering one by one and saute well.

3. Add in the Lauki, salt, and spices to taste.

4. Add in the curd, besan and cashew paste mix, add water as desired, bring to a boil.

5. Cook well, simmer and continue for 10-12 mins

6. Blend the soup into a nice puree, bring it back to a boil add cream, check for seasonings and serve hot.

Recipe-2] LAUKI AUR DAL KI JUGALBANDI

Ingredients

Lauki- 500gms peeled and cubed.

Chana dal- ¼ cup

Yellow moong dal-2 tbsp.

Oil/ghee- 2 tbsp.

Shahi jeera/ jeera seeds- ½ tsp

Slit green chilies- 2 no

Ginger garlic-  1 tsp each chop

Onions- 1 small chop

Salt to taste

Tomatoes- ½ cup chop

Turmeric powder-1/2 tsp

Red chili powder- 1/3 tsp

Coriander powder- ½ tsp

Water as needed

Kasuri methi- 1 tsp

Coriander leaves- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Soak the dals in water for 30 mins.

3. Heat oil/ghee add in the jeera, chilies, ginger garlic and onions, tomatoes saute well for a minute.

4. Add in the drained dals, Lauki, salt, spices, methi and water.

5. Using a pressure cooker allow 3-4 whistles and lower the flame for 10 mins.

6. Open and blend it using a masher and garnish with coriander leaves, serve hot with rotis, rice, pulao.

Recipe- 3] ZAIKEDAAR TADKEWALI LAUKI

Ingredients:

Lauki- 500gms peeled and cut into cubes.

Oil/ghee- 2 tbsp.

Hing-1/4 tsp

Mustard seeds-1/4 tsp

Cumin seeds- ½ tsp

Curry leaves- 10-12

Slit red and green chilies- 2 no.

Onion- 1 small chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder- 1 tsp

Garam masala powder- ½ tsp

Curd- 2 tbsp.

Cumin Powder- 1/3 tsp

Curry powder- 1 tsp- optional

Coconut- fresh grated- 2 tbsp.

Tamarind pulp-2 tsp

Jaggery-1 tsp

Water as needed.

Coriander leaves- 2 tbsp.

Fried red chili- 2 no for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee add in the tempering ingredients one by one add in the onions and saute them, add in the powdered spices, add ½ cup chop tomatoes- optional.

3. Add little water, coriander leaves, coconut, Lauki pieces and mix well, add in the tamarind and jaggery and curd and blend it well.

4. Cover and simmer for 12- 15 mins, open and serve hot with chapattis, missi roti, parathas.

Recipe-4] BOTTLE GOURD AND SESAME RAITA

Ingredients:

Dudhi- 400 gms, peeled and grated and steamed for 10 mins

Curd- 2 cups beaten and sweet.

Salt and pepper to taste

Mint leaves- 10-12 no

Roasted white sesame seeds- 1 and half tsp.

Sliced almonds, raisins etc if needed.

Chop dates- 2 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Combine together the curd, seasonings and Dudhi, add chaat masala/rock salt, dates and other ingredients like mint, coriander etc and mix well with the Dudhi and dates into this raita.

3. Portion the raita when its chilled garnish with mint/coriander/nuts and seeds and some healthy sesame seeds and serve with a choice of rice preparations, pulao and biryanis.

Monsoon Meetha Special Recipes curated by Chef Raghvendra of Meetha by Radisson

Monsoon Meetha Special*

Meetha By Radisson which is a premium sweets store by Radisson Group has come up with Monsoon special dishes including

1. Chinese Samosa

2. Khasta Kachori

3. Mutter Kachori

4. Khasta Kachori Chaat

5. Corn Mutter Ki Chaat

-------------------

*Sweets*

1. Imarti

2. Balushahi

3. Laung Latika

RECIPES

*Chinese Samosa*

*Ingredients*

Noodles half Kg

Cabbage 250 Grams

Yellow Bell Pepper 100 Grams

Green capsicum 100 grams

Carrot 250 Grams

Beans 100 Grams

Spice masala

Maida 1 kg

200 Grams Ghee

Salt 25 Grams

Oil to Fry

Tomato Ketchup

Green chilly sauce

Red chilly sauce

Soya Sauce

*Recipe Steps*

1. To make filling Put oil in a pan add cabbage, Carrot, Beans, and yellow Bell pepper saute till 10 mins.

2. Add Boiled Noodles to the pan. Then add Tomato ketchup, green and red Chilli sauce, soya Sauce and salt as per taste and saute till 5mins and your filling for Chinese Samosa is ready.

3. Take 1 kg Maida add melted ghee 200 Grams and 250 Grams water and make a soft dough.

4. Make Samosa shape cones add filling and fry 12 to 15 minutes on medium flame. And your yummy Chinese Samosa is ready to serve.

*Corn Mutter Ki Chaat*

*Ingredients*

Boiled American Corn 250 Grams

Boiled Green Peas 200 Grams

Small Cubes of Paneer 100 Grams

Green Chutney

Sweet Chutney

Barik Sev

Chaat Masala

Coriander

Red Chilli Powder

Salt

*Recipe Steps*

1. Boil Corn and Mutter. Fry Panner cubes in a pan for 5mins without oil. Add mix all three ingredients.

2. Add Red Chilli powder, Chaat Masala, Green Chutney, Sweet Chutney, Salt.

3. Garnish with coriander. Your Corn Mutter Chaat is Ready to Serve.

*Laung Latika*

*Ingredients*

Maida half Kg

Ghee 100 grams

Water 150 ML

Mawa 300 grams

Sugar 1 kg

Chironji 50 Grams

Almond 50 Grams

Pista 50 Grams

Elaichi Powder

*Recipe Steps*

1. Melt 100 Grams of Ghee in a pan. Once it melts Add it to half kg Maida and add 150 ml Water. Make a dough.

2. Now to make the filling, take Mawa and add Ealichi powder, Pista, Almonds Chironji.

3. To make sugar syrup take 1 kg sugar add 300ml water and put it on medium flame till it boils.

4. Make the round shape of the dough and fill it with the dryfruit filling that we prepared.

5. Fry it in Desi Ghee on slow flame for 12mins to 15mins.

6. After it turns brown dip it in sugar syrup for 5 to 7mins. And your delicious Laung Latika is ready to Serve.

Ingredient Ideology | THE CALZONE FIESTA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE CALZONE FIESTA

A Calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. It all Started in Naples, originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it, hen, America got on board to get in the Cal-Zone. The origin of this delicacy began in Naples, Italy in the early 1700s. If you were to translate 'calzone' from Italian to English, it would mean 'pants leg. ' Pants leg refers to the Italians with the need for a pizza on the go! They are basically an individual pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. This recipe gives calzones their much-needed due attention.

When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. The half-moon shape of a traditional calzone indicates that it was made by simply folding over a single round of pizza crust. Originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it. They're also the basis for the frozen food – “Pizza Pockets.” While calzones are more commonly the size of a medium pizza, panzerottis remain small and sandwich-sized. They tend to be about 9″ inches in diameter and semi-circled. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy. Stromboli is Italian-American. A calzone is like a pizza, but it's not a pizza. That's why it's called something different. Similar to the sandwich/wrap conundrum. But sandwiches, like pizza, are endlessly versatile (toppings, breads, sauces, etc.)

In Italy. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti. Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various cheeses. This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best. A true calzone has ricotta cheese and does NOT have any sauce. A calzone is actually a type of pizza, but the big difference is it's inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza. 

Essentially a pizza folded over itself, the calzone is like one big hand pie: filling neatly enclosed with dough, so you get browned crust in every bite. You can fill it with any pizza toppings; it should be substantial and fairly dry so the dough doesn't leak or get soggy. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while Stromboli are typically only made with mozzarella. Calzones' fillings do not include sauce; marinara is served on the side for dipping.

You can also make calzones in smaller one-serving sizes, if you prefer, and they can be filled with the ingredients of your choice. Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run.

 Here are a few twist of taste - Calzone recipes to try out by all our readers:

Recipe-1] HERBED CHICKEN CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the herbed chicken filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Boiled chopped chicken- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the chicken filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-2] MUSHROOM AND TOFU CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the mushroom & tofu filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Sliced fresh mushrooms- 1 cup

Tofu- soft/ firm- ½ cup crumbled

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the mushroom and tofu filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-3] PASSION OF SEAFOOD CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the seafood filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Medium sized shrimps-1 cup, cleaned

Poached fish/ cooked fish- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the seafood filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-4] PEPPERED MEAT CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the peppered meat filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Cooked meat/ grilled sliced meat-1 cup

Red chili sauce/green chili sauce- 2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the peppered meat filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe- 5] SPINACH AND CORN CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the spinach and corn filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Spinach- 1 cup blanched and chopped

American corn- 1 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the spinach and corn filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-6] VEGETARIAN BASILICO CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the Veggie basil filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Carrots and beans-1 cup, cut and boiled

Green peas-1/2 cup boiled

Cauliflower-1/2 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh basil leaves- 8-10 no

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post-fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep it aside.

5. Meantime prepare the veggie and basil filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely, and then add in the grated cheese.

6. Roll out each of the dough mixtures into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Ingredient Ideology | CARING FOR CROQUETTES By: Dr. Kaviraj Khialani- Celebrity Master Chef.

CARING FOR CROQUETTES

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Phileas Gilbert started to write down the recipe.  The word croquette is French, derived from croquer, meaning 'to crunch'. A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. 

The Origin of the Croquette- A croquette is a small cylinder or ball of filling that has been breaded and fried. Auguste Escoffier, a French culinary artist, created the modern form of these bundles of joy in France in 1898. Croquettes are a heavenly invention– especially ham croquettes in Spain. But the Spanish aren't the only people to make these delicious fried goodies. Croquettes are simply a bread crumbed and fried roll of food leftovers, usually bound with Bechamel sauce or mashed potatoes. 

One of the most popular Spanish tapas (food bites one eats while drinking), croquettes are also a staple in Spanish cuisine, often served as a light lunch or dinner with a salad. These little bites may easily be called the ultimate comfort food; they are delicious, crunchy, salty, and crispy. To prevent the croquettes from exploding during cooking, it is important that they are completely submerged and that the oil temperature is as specified. You can fry them in sunflower oil if you prefer and some also believe that Croquettes can be frozen for 1 month if stored well.

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are easy to make! These are perfect for a light dinner, easy appetizer or a quick snack! Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.

Here are a few easy to make varieties of croquettes to try out and relish:

Recipe-1] CHEESY CHICKEN CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Boiled chopped chicken-1 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled chopped chicken pieces, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-2] DESI ALOO PEPPER TADKA CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Ginger-1 tsp chopped

Cumin seeds-1/2 tsp

Curry leaves- 5-6 no

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic, ginger, cumin and curry leaves and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled mashed veggies, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-3] FISH AND DILL CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boneless fish fillets- 400 gms

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Fresh dill leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

Fish stock -1/4 cup

Fish veloute sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some fish stock/ water and little fish veloute and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the poached fish pieces, mix well and using a fork break it down into the mixture.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, dill leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium-hi flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-4] LENTIL OLIVE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled yellow lentils- ½ cup thick mixture

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the thick lentil mixture, mix well and add in the sliced black olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe- 5] MAC- N- CHEESE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled macaroni pasta- 1 and a half cup

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the macaroni pasta mix well and add in the chopped eggs as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium-high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-6] MIX VEGGIE HERBED CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled carrots/ beans/ peas/ cauliflower- 1 and a half cup mix

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

green olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Jalapenos- 2-3 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled lightly mashed veggies mix well and add in the jalapenos and olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

On a concluding note: the concept of croquettes is no doubt a part of continental cuisine and style but it can be a good option to try when it comes to innovative and or creative aspects being attached to it. A few of my works turned out amazing with this concept for instance some leftover chicken tikka, finely chopped in combination with some schezuan chutney, some mashed potato, fresh coriander all bound up together into a croquette fashion and served with a pesto mayo chutney is just so tempting to the palate! Let us all keep our vision beyond the horizon and experiment with food as much possible to entice the taste buds of not only our loved ones but also our valued guests and food connoisseurs!

Celebrate World Martini Day with Belvedere Vodka

BELVEDERE CLASSIC MARTINI 

An iconic combination of Belvedere Vodka and French Fortified Wine, with a fresh pink grapefruit twist.

60ml - Belvedere Vodka

7ml - French Fortified Wine

Garnish - Pink Grapefruit Twist 

Combine ingredients in a mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a pink grapefruit twist.

BELVEDERE SUNSET ROSE MARTINI

 A delightfully light martini with hints of floral rose and stone fruits highlighting the unique characteristics of Belvedere Lake Bartezek.

45 ml - Belvedere Lake Bartezek

7.5 ml - Lillete Rose

1 Dash Crème de Peche

Garnish - Lemon Coin

Add all ingredients to mixing glass over cubed ice and stir. Fine strain into a chilled martini glass. Garnish.

Ingredient Ideology | Crush On Cutlets By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Crush On Cutlets

Cutlets are a concept that has seen a number of changes and adaptations as it came along and shook hands with our cuisine and cooking style from the west and various parts of the world during its culinary voyage. It is a concept that deals with ingredients with a complimenting nature coupled with a perfect pinch of spice and flavors, a dash of creativity, and a good addition of love and passion while making them.

They are a good option to plan for getting together, occasions, home celebrations, birthdays, etc. not only are they easy to plan and assemble but also great to work on pre-preparation and keep ready ahead of time, and are convenient and comfortable to handle and dish out. 

Cutlets are great being enjoyed for a Sunday brunch as well, from the vegetarian options of mixed veggies to soy keema or granules, from spinach and cottage cheese cutlets to prawn masala pepper cutlets, chicken Manchurian cutlets, sweet potato and kidney bean cutlets, desi fish and macaroni cutlets, Mexican corn and jalapeno pepper cutlets, indo- Italian chili cheese pasta cutlets and the creative list can go on and on.

A few points to keep in mind when we do cutlets are that the ingredients should be picked fresh, should go along well for their taste and nature, must be cooked well where needed and in case of non-veg special care is to be taken when it comes to using mince-meat or keema, even with fish, prawns and assorted seafood we need to be sure of the proper cooking time and serving temperatures to avoid contamination and other health-related issues.

Binding agents play a significant role when it comes to cutlet making process, we usually use mashed potatoes, cornflour, maida, arrow-root, bread crumbs, and thick white sauce called panada. We also have various other options as well like using boiled grated sweet potatoes, oats flour, soy flour, multi-grain mix, vegan options like almond meal flour, etc which can also be used to make quality cutlets.

Here are a few easy to make Recipes for Cutlets:

Recipe-1] Spiced Chickpea & Sweet Potato Cutlets

Ingredients:

Oil-2 tsp + as needed for frying

Cumin seeds-1/2 tsp

Ginger-garlic-chili paste- 1 tsp mix

Onion-1/2 chopped

Boiled mashed chickpeas-1/2 cup

Boiled peeled, grated sweet potato-1 cup

Salt and pepper powder to taste

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Coriander and mint leaves- 2 tbsp. chopped mix

Chopped cashews/raisins-2 tsp.

Bread crumbs/maida/corn flour- as needed for binding and coating.

To serve with: chutney/ketchup/dips and sauces.

Method:

1. Prepare all the ingredients for the cutlet recipe.

2. In a mixing bowl combine the boiled mashed chickpeas with the grated sweet potato and add in salt, pepper, all the powdered spices, chopped nuts, coriander, and mint, little oil and mix it well.

3. Add in a little maida/bread crumbs as needed for binding texture to shape into cutlets and divide the mixture into 12-15 small portions.

4. Shape them into small cutlets and coat with little dry cornflour/maida or coat with a batter of maida and water and then with bread crumbs and deep fry in medium hot oil, remove on a kitchen paper drain excess oil and serve hot.

Recipe-2] Soya Mattar Aloo Cutlets

Ingredients:

Oil- 2 tsp + as needed for frying

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1/2 chopped

Soya granules-1/2 cup

Boiled green peas-1/2 cup

Green capsicum-1/2 chopped

Boiled, peeled, grated potatoes- 2 cups

Salt and pepper to taste

Garam masala powder-1/2 tsp

Chat masala-1/2 tsp

Red chili powder-1/2 tsp

Maida/corn flour/ bread crumbs as needed

Grated cheese-2 tbsp.

To serve with:

Sauce/ chutneys/ ketchup/ dips.

Method:

1. Prepare the boiled mashed potatoes and add salt, pepper, coriander leaves, mint leaves, some bread crumbs and corn flour into it and prepare a firm dough like texture and keep aside.

2. Heat oil in a pan add in the onions, ginger-garlic, chilies and saute for a couple of mins, add in the drained soya granules which have been soaked in 2 cups water for 20 mins and also add in salt, pepper, peas, capsicums and all powdered masalas and saute well.

3. Cook the soya mattar mixture for 10-12 mins until well cooked and dry and turn off the flame add in the grated cheese and mix well.

4. Apply oil on the hands and divide the potato mixture into 8-10 equal portions flatten each portion on the hand and place 1 tsp filling of the soya mattar in the center and close it.

5. Chill the prepared cutlets for 20 mins, dip them in maida water thick batter and coat with dry bread crumbs and fry to a golden brown color on a medium flame, remove, drain off the excess oil and serve hot with dips and sauces.

Recipe-3] Corn Capsicum Cheese Cutlets

Ingredients:

Oil-for frying as needed

Sweet corn-1/2 cup boiled and crushed

Capsicum-1/2 no finely chopped

Boiled mashed potato-1/2 cup

Grated paneer-2 tbsp.

Salt and pepper to taste

Chaat masala -1/2 tsp

Garam masala powder-1/2 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Grated cheese- 2 tbsp.

Coriander/mint/parsley-2 tbsp. chopped.

Maida/ corn flour/ bread crumbs- as needed for binding and coating.

To serve with: dips/ sauces/ chutneys etc.

Method:

1. Prepare all the ingredients for the corn –cheese- capsicum cutlets.

2. In a mixing bowl combine together the boiled crushed corn, potatoes, capsicums, paneer, cheese and all the seasonings, herbs, chili flakes, and spices and give it all a nice mix.

3. Add in a little coriander/parsley etc and a binding agent like maida/ corn flour/ bread crumbs and mix well to help in shaping the cutlets.

4. Apply oil on the hands and divide the mixture into 10-12 equal portions and shape each into a round cutlet, dip in maida batter and coat with bread crumbs and fry until golden browned in medium hot oil.

5. Remove onto a kitchen paper and serve hot with assorted dips and sauces.

Recipe-4] Lentil Pulse Cutlets

Ingredients

Oil- for frying as needed

Yellow/green lentils/dals as desired-1/2 cup boiled.

Black eyed peas/beans or chauli-1/2 cup boiled and mashed

Ginger paste-1 tsp

Green chilies chopped-1 tsp

Salt to taste

Boiled mashed potato- 1 cup

Maida/corn flour/ bread crumbs- as needed for binding/coating.

Amchur powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Coriander /mint leaves- 2 tbsp. chopped

Roasted crushed/powdered peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients the lentil pulse cutlets.

2. In a mixing bowl combine together the boiled and mashed lentils and pulses, add in salt and all the masalas, and mix.

3. Add in the boiled mashed potato, peanuts, cornflour and little bread crumbs and get it all binding together.

4. Divide the cutlet mixture into 10-12 equal portions and shape each cutlet and chill for 20 mins.

5. Coat with cornflour/ dip in batter and coat with bread crumbs and shallow/ deep fry to a nice golden color remove excel oil on a kitchen paper and serve hot with assorted dips/ chutneys/ sauces.

Recipe-5] Hariyali Subzi Cutlets

Ingredients:

Oil- for frying as needed

Spinach blanched and chopped-1/2 cup

Boiled mashed potato-1 cup

Grated paneer-1/4 cup

Kasuri methi-1/2 tsp

Grated cheese-2 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Oil-2 tbsp for cooking

Cumin seeds-1/2 tsp

Ginger-garlic-chili paste-1 tsp mix

Chaat masala-1/2 tsp

Garam masala powder-1/2 tsp

Coriander and mint leaves-2 tbsp. chopped

Maida/corn flour/ bread crumbs- as needed for binding/coating.

To serve with assorted dips/ chutneys/ sauces.

Method:

1. Prepare all the ingredients for the cutlets and keep them ready.

2. Heat oil in a pan add ginger garlic chili paste, cumin seeds, spinach, paneer, and potato, and mix it all well.

3. Add in salt, pepper all powdered spices, methi, herbs, chili flakes and cook for 3-4 mins on a medium flame.

4. Add in the coriander and mint leaves and mix well, remove from flame add in cheese, the bread crumbs/ corn flour as needed for binding the cutlets.

5. Divide the mixture into 10-12 equal portions for medium sized cutlets shape them well and coat with little dry corn flour and fry on a non-stick tava with little oil as well until a nice golden color is achieved.

6. Remove onto a kitchen paper drain excess oil and serve hot with assorted chutneys/sauces/dips.

Celebrate WORLD COCKTAIL DAY WITH BELVEDERE VODKA

WORLD COCKTAIL DAY WITH BELVEDERE VODKA

India May 2022- Celebrate World Cocktail Day with Belvedere’s delicious cocktails to beat the heat this summer.

BELVEDERE SUN & EARTH

A bright and thirst-quenching citrus-forward cocktail, with underlying hints of aromatic sweetness, bolstered by the bold earthy profile of Belvedere Smogory Forest. 

45 ml Belvedere Smogory Forest

15 ml Grapefruit Juice

15 ml Honey Water (1:1)  

7.5 ml  Fresh Lemon Juice

Garnish – Lavender Spring

Add all ingredients to a shaker over cubed ice and shake vigorously. Strain into a highball over cubed ice. Garnish.

BELVEDERE EVERGREEN ROYAL

Belvedere Smogory Forest takes center stage in a wonderfully complex take on the old-fashioned, celebrating deep and herbal notes of the Smogory Forest region. 

60 ml Belvedere Smogory Forest

7.5 ml Camomile Tea

15 ml Honey

2 dashes Angosutra Bitters

Garnish – Grapefruit peel

Add all ingredients to mixing glass over cubed ice and stir. Fine strain into a rocks glass over block ice. Garnish.

BELVEDERE LAKESIDE

A light and vibrant Collins-style drink, displaying the floral character of Belvedere Lake Bartezek, bound by hints of earthiness and fresh green cucumber. 

45 ml - Belvedere Lake Bartezek

15 ml Fino Sherry

25 ml Fresh Lemon Juice

25 ml Honey Water (1:1)

2 chunks cucumber

10 ml - Lemon juice (optional)

Cucumber slice to garnish

Add all ingredients to a shaker over cubed ice and shake vigorously. Fine strain into a chilled coupette. Garnish.

Please drink responsibly

Ingredient Ideology | GOING GREEN THIS SUMMER OF 2022 By: Dr. Kaviraj Khialani- Celebrity Master Chef.

GOING GREEN THIS SUMMER OF 2022

Summer is one of the four Earth's seasons, that goes after spring and foreshadows autumn. In this time of the year, days become warm, hot and really long, while nights in this season are the shortest. Sun shines so bright and everything around is whispering to go outdoors! Summer is the hottest season of the year. The temperature can stay warm, even after the sun has gone down at night. There are plenty of leaves on the trees and lots of plants are in flower. Many trees and other plants produce fruit during summer.

 Summer is prime time for festivals and events because the weather instantly creates a much better and vibrant experience. There are a multitude of different festivals and events in the summer from the Download festival to Forest Live. There is something for everyone to get involved in.

“Summer” came from the Old English name for the season “sumor”, which in turn came from the Proto-Germanic *sumur-, which itself came from the Proto-Indo-European root *sam-, meaning summer. *sam- seems to be a variant of the Proto-Indo-European *sem- meaning “together / one”. While sunny skies and warm temperatures do more than make our environment a pleasant place. They also provide some very significant benefits to our health and wellbeing. Research indicates that you are less likely to die of a heart attack in the summer than in the winter.

Apart from the staple diet during summer people generally eat more curd/yogurt, butter milk, coconut water, mint/lemon water, juicy fruits like water melon, cucumber and more of beverages.” Water in spite of being ignored due to sedentary lifestyle and work pressures, is an essential nutrient required for life. If you wish to keep yourself cool and hydrated in the scorching summer heat, avoid or reduce the consumption of hot beverages like tea or coffee. That's because they tend to increase the overall temperature of the body, and disturb the digestive system. Instead, consume nimbu pani, aam panna, chaas, etc. Jaggery is a great addition to your summer diet, because this is a season that brings with it flu-like symptoms like cold and cough. Just add a little to your morning and evening cup of tea, instead of sugar. You'll be able to tackle infections in a delicious way!

Green leafy vegetables (the darker, the better) are an excellent source of minerals such as iron and calcium. They are excellent for the summers also because they have a high water content, rich in folates and are very light on the stomach. Summer bearings include a lot of green vegetables, melons, peaches, corn, mangoes and other fresh and fragrant herbs. Local markets are at their best during summer, when fruits are abundant, and vegetables are as fresh as can be. Leafy green vegetables are an important part of a healthy diet. They're packed with vitamins, minerals and fiber but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline.  A leafy vegetable cooked and consumed as spinach. There are many varieties with tender leaves, green or red in color. This hardy vegetable is easy to grow throughout the year including hot summers. The healthiest leafy greens to include in your diet include kale, collard greens, Swiss chard, microgreens, spinach, cabbage, arugula, beet greens, and romaine lettuce.

Here are a few of my recipes using greens this summer to try out:

Recipe-1] HARA BHARA PULAO

Ingredients:

Basmati rice- 1 and a half cup, washed and soaked for 15 mins.

Oil-2 tsp

Ghee-1 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 1 piece

Ginger garlic paste-1 tsp

Onions -1 cup sliced

Tomatoes-1/2 cup chopped

Green chilies-2 tsp chopped

Salt to taste

Fresh spinach-2 cups, blanched and chopped

Fresh methi leaves- 1 cup, cut

Fresh coriander leaves- 2-3 tbsp. chopped

Green peas-1 cup boiled

Cashews-2-3 tbsp. fried

Raisins- 2-3 tsp 

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Red chili powder1/2 tsp

Water- as needed

Green capsicum- ½ cup cut

Garam masala powder-1/4 tsp

To serve with:

Papad/pickle/raita/ chaas- as desired

Method:

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

2. Clean, wash and soak the rice.

3. Meantime start with the cutting chopping of veggies, greens and then start with the recipe.

4. To start cooking, heat oil and ghee in a pan add in the whole spices and then the sliced onions, saute them well until lightly browned and add little water gradually as needed.

5.Now add in the ginger-garlic, chilies and add in the rice and saute it for a minute, add in all the greens and salt, powdered spices and give it all a nice mix, add tomatoes, double the amount of water as compared to the rice.

6.Bring to a boil, simmer and cook until the rice is done and liquid is well absorbed, rice is moist and well risen. Turn off the flame, add fried nuts on top and serve the pulao with curd, raita, chaas, papad etc.

Recipe-2] HARIYALI EGG MASALA

Ingredients:

oil-2 tsp

ghee-1 tsp

hing-1/4 tsp

cumin seeds-1/2 tsp

ginger-1 tsp chopped

garlic-1 tsp chopped

red chilies-1-2 slit

onion-1/2 cup chopped

tomato-1/2 cup chopped

fresh mint-1/2 cup

fresh coriander-1/2 cup

fresh methi-1/2 cup

fresh spinach-1 cup blanched and chopped

salt to taste

red chili powder-1/2 tsp

coriander powder-2 tsp

turmeric powder-1/2 tsp

water as needed

boiled eggs- 4-5 no cut 1 x 2

curd-2-3 tsp

fresh cream-2-3 tsp

method:

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

2. Boil the eggs, shell them, cut 1 x 2 and keep aside.

3. To start cooking, heat oil and ghee in a pan, add in hing, cumin seeds, red chilies, ginger-garlic- chilies and saute for a few seconds, add in the onions, saute for a few seconds, add in tomato, salt and all powdered spices, little water and bhunao.

4. Once the masala cooks, little oil leaves from the sides, add in the greens, curd, cream and mix well, simmer and cook for 3-4 mins add little water as needed and finally get the masala cooking in around 5-6 mins.

5. Turn off the flame and add in the boiled cut egg pieces, dish it out and garnish as desired with ginger juliennes or so and serve hot, enjoy with phulkas, buttered pao etc.

Recipe-3] MACHLI KHUSHNUMA

Ingredients:

For the green masala:

Fresh coriander- 3-4 cups cleaned

Garlic-4-5 cloves, cut

Tomatoes- 3-4 no cut

Water-1/2 cup

Ginger-1-inch piece cut

Green chilies- 2-3 tsp cut

To cook the masala:

Oil-2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder – ½ tsp

Options for fish/ other varieties:

Boneless chunky fillets of fish can be used here as per choice.

Paneer cubes can be added too

Chicken cuts can also be used

To serve it with:

Hot phulkas /rotis/ parathas etc.

Method:

1. Prepare all the ingredients for the green masala made with coriander in this case for the fish recipe.

2. Choose the fish and clean, wash, cut into thick chunky fillets or pieces so they don’t break a lot during cooking.

3. To start the recipe, heat oil and ghee in a pan add in the green masala paste, all powdered spices, salt to taste and little water and bring to a little boil.

4. Simmer and cook the masala for 2-3 mins, now add in the fish pieces into the masala and simmer, cover and cook the fish for 3-4 mins on each side and then check for done ness and garnish with fresh ginger juliennes etc 

Recipe-4] METHI AUR PALAK WALE ALOO

Ingredients:

Oil- 2 tsp

Ghee-1 tsp

For the spice mix:

Black cardamom-2 no

Peppercorns- 4-5 no

Cinnamon-1/2-inch piece

Green cardamom-2-3 no

Mace-1 small piece

Cumin seeds-1/2 tsp

Red chilies- 2-3 no

Dry roast for 2-3 min, cool and grind to powder

To cook the masala:

Fresh methi-1 cup roughly cut

Fresh coriander- 1 cup cut

Spinach- 1 cup blanched, chopped

Water-1/2 cup

Salt to taste

Hing-1/4 tsp

Dry red chilies-1-2

Tomatoes-1/2 cup chopped,  

Ginger-garlic paste-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chilli powder-1/2 tsp

Cumin powder-1/2 tsp

For the choice of veggies:

Peeled and Cubed Potatoes/ mushrooms/ Babycorn/ sweet potato/ carrots etc

To garnish:

Fresh ginger juliennes

Fried red chili

Method:

1. Prepare all the ingredients for the recipe as listed

2. All the choice of greens to be kept ready, cleaning and washing to be kept an eye on to ensure proper hygiene.

3. Heat oil and ghee in a pan, add in the hing, red chilies, cumin seeds, ginger, garlic, chilies and saute all of it well.

4. Add in the greens, tomato and salt to taste, powdered spices and bhunao for a couple of minutes, add a little water and add in potatoes, cover and simmer for 20 mins until done. Serve hot with rotis/ phulkas/ naans etc.

Recipe-5] SAAGWALA SAUNFIYA MURGH

Ingredients:

Chicken curry cuts- 750 gms

Oil- 2 tsp

Ghee- 2 tsp

Bay leaf- 2 no

Peppercorns- 5-6 no

Onions- 1 cup paste

Garlic -1 tsp chopped

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt to taste

Coriander powder-1 and a half tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Tomato chopped-1/2 cup

Potatoes- ½ cup cubes

Fresh methi-1 cup

Fresh coriander leaves- 1 cup

Fresh spinach leaves- 1 cup

Water as needed

Ginger juliennes-2 tsp for garnish

Method:

1. Prepare all the ingredients for the chicken in green masala gravy.

2. Clean and wash the chicken pieces, apply little oil, salt and turmeric powder and mix, keep in the fridge for 20 mins.

3. To start with the cooking process, heat oil and ghee in a pan and add in the ginger- garlic- chilies, some whole spices as well like bay leaf and peppercorns.

4. Add in the onion paste, saute it for a few minutes, add in salt and little water as needed, cook it until a light brown shade is achieved.

5. Add in tomatoes, all powdered spices and bhunao the masala for a few minutes, add in the chicken pieces and saute for 2-3 mins. add in the potatoes, paste of all the three greens and little water and simmer, cook until chicken is well cooked.

6. Serve the curry as desired with jeera rice or with rotis, garnish with fresh ginger juliennes and enjoy the chicken recipe.

Recipe- 6] CHHOLE KI CHAHAT

Ingredients:

Oil-2 tsp

Ghee-2 tsp

Boiled kabuli chana- 1 and a half cup

Boiled potato cubes-1 cup

To grind all to a paste:

Ginger-1 tbsp.

Garlic- 4-5 cloves

Bay leaves- 2 no

Pepper corns- 4-5 no

Cinnamon stick- 1 small piece

Green chilies- 2-3 no

Onions-1 cup sliced

Water-1/2 cup to grind all the above

For the cooking:

Spinach-1 cup blanched, puree

Fresh mint-1/2 cup

Fresh coriander- 1 cup

Salt to taste

Chhole masala-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Curd- ½ cup thick, beaten up

Tomato puree-1/2 cup

Water-1/2 cup

Kasuri methi-1 tsp

Fried red chili- 2 no for garnish

Method:

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

2. Boil the chana and the potatoes, keep them all ready.

3. Refer to the list of things to be combined into a mixer jar and ground to a paste using a little water.

4. To start cooking, heat oil and ghee in a pan, add in the prepared paste of spices and onions, saute it to a nice light brown shade, add a little water gradually.

5. Add in the tomato puree, salt and all the powdered spices, cook for a few minutes, add in little beaten up curds and then add the kasuri methi, the spinach puree, mint, coriander as well.

6. Now add in the boiled chana and potatoes and mix well. add little water as per gravy requirements and simmer, cover and cook for 10-12 mins and serve hot garnished with fried red chili.

Ingredient Ideology | THE TURMERIC TRIVIA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE TURMERIC TRIVIA

Turmeric, also known as the golden herb of India, is a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine. Historically, turmeric was used in Ayurveda and other traditional Indian medical systems, as well as Eastern Asian medical systems such as traditional Chinese medicine. In India, it was traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system. Today, turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others. Turmeric is a common spice and a major ingredient in curry powder. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.

 Turmeric dietary supplements are made from the dried rhizome and typically contain a mixture of curcuminoids. Turmeric is also made into a paste for skin conditions. Turmeric is a yellow spice and medicinal herb that originated in India. The orange pulp inside the stem contains the potent plant compound curcumin.

Turmeric and curcumin have a variety of interesting biological activities, but they’re challenging to study because curcumin is unstable (it easily changes into other substances) and has low bioavailability (not much of it reaches the bloodstream) when it’s taken orally. In addition, curcumin products may differ in composition or contain more substances than expected, which makes the results of research on these products difficult to understand and compare. Because the actions of turmeric and its components in people are complex and not well understood, no clear conclusions have been reached about whether these substances have benefits for health conditions. Turmeric and conventionally formulated curcumin products are probably safe when taken orally or applied to the skin in the recommended amounts. Efforts have been made to develop curcumin products with increased bioavailability, and many modified products are already on the market. Improving bioavailability might lead to increases in harmful effects as well as desirable ones. Turmeric may be unsafe for use during pregnancy in amounts greater than those commonly found in food. Little is known about whether it’s safe to use turmeric in amounts greater than those commonly found in food while breastfeeding.

Turmeric is used in Ayurveda to balance vata, pitta, and kapha, though, in excess, it can aggravate pitta and vata. It has many beneficial effects for rasa and rakta dhatus (the blood and plasma of the circulatory system). It also kindles Agni (digestive fire), helping reduce Kapha and ama (toxins). In Ayurvedic practices, turmeric is thought to have many medicinal properties including strengthening the overall energy of the body, relieving gas, dispelling worms, improving digestion, regulating menstruation, dissolving gallstones, and relieving arthritis. Turmeric is used in Ayurveda to balance all three Doshas—vata, pitta, and kapha. If taken in excess however, it can aggravate pitta and vata. From an Ayurvedic point of view, turmeric has the following properties: warming, pungent, light, dry and digestive. Turmeric is Tridoshic, meaning it serves to balance all three Doshas. Despite being warming, this magic spice is great for balancing fiery Pitta just be careful not to overdo it. Adding ¼ teaspoon three times as day with your meals is a wonderful way to include turmeric in your daily diet. As tea, enjoy 2-3 cups throughout the day in combination with other supportive herbs such as ginger, triphala, green tea, or lemon. Turmeric Active - The essential turmeric blend for the active lifestyle. The recommended turmeric dosage is between 150-250 mg of curcumin and 1000-1500 mg of turmeric root powder per day. This is a safe amount of turmeric to take daily and should be enough to yield significant health benefits to those who remain consistent with turmeric supplements. 

Turmeric has been used as a medicine for centuries to treat wounds, infections, colds, and liver disease. Studies have shown that curcumin, a compound in turmeric, may reduce inflammation in the body. Turmeric has antioxidant properties and one study shows that it may protect your body from free radicals by neutralizing them. Another study suggests that turmeric's antioxidant effects may also stimulate the activity of other antioxidants. So, by eating turmeric with good fats, like avocado, olive oil or coconut oil, you're more likely to absorb more of it into your bloodstream. This is also why turmeric is commonly mixed with warm milk—any kind of milk including coconut, cow, or almond. However, People who should not take turmeric include those with gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions and arrhythmia. Pregnant women and those who are going to undergo surgery should not use turmeric.

Let us now look at a few easy to make healthy and nutritious recipes using Turmeric.

Recipe-1] HERBED TURMERIC HUMMUS

Ingredients:

Boiled chickpeas- 1 and a half cup

Turmeric – fresh or powdered as desired ¾ tsp

Garlic-1 tsp chopped

Olive oil/ refined oil- ¼ cup

Chilled water-2-3 tbsp.

Tahini paste- 2-3 tsp

Lime juice- 2-3 tsp

Pinenuts/ cashews/ roasted peanuts- 3-4 tbsp.

Cream cheese- 2 tsp

For additional flavouring and garnish:

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp dried or fresh ones

Micro-greens for garnish

Black olives- 2-3 no

Green olives- 2-3 no

Stuffed olives- 2-3 no

Paprika powder-1/2 tsp

Parsley-2-3 sprigs

To serve with: veg sticks/ pitta bread/ lavash/ cheese straws

Method:

1. To start with, ensure the chickpeas are soaked for 5-6 hours and then boiled, well cooked and cooled down. They would now be ready to go to the next step of being further processed into the hummus dip.

2. Using a food processor, combine together the boiled chickpeas and all other ingredients as mentioned and using a little chilled water and oil, tahini paste we need to process it further into a smooth paste.

3. Once the desired coating yet smooth texture of the hummus is achieved we can remove it into a bowl check for seasonings, adjust the salt and lime, the flavours can be enhanced as well as options given above.

4. Portion out the turmeric hummus into the serving dip bowl, garnish it appropriately and allow it to be chilled for 20-25 mins. in the meantime, we can prepare the cuts of veggies, pita bread, lavash, cheese straws etc which will be served with the dip, assemble and serve cold.

Recipe-2] TURMERIC CHICK- N-PEA MELANGE

Ingredients:

For the chicken:

Boneless chicken cubes- 250 gms

To marinate:

Oil-2 tbsp.

Garlic paste-1 tsp

Fresh turmeric-1 tsp paste

Salt and crushed black pepper to taste

Mustard paste-1/2 tsp

Lime juice-1 tbsp.

Lemon leaves- 2-3 no

Lemon grass- 2-3 pieces

Ginger-1 tsp juliennes

For the melange cooking:

Oil-2 tsp

Butter-1 tsp

Slit green chilies- 2-3 no

Slit red chilies-1-2 no

Sliced onion-1 small

Garlic- ginger paste-1 tsp mix

Salt to taste

Thai yellow curry paste-2-3 tsp

Coconut milk- 1 cup thick

Water- ½ cup

Boiled chickpeas-1/2 cup

Diced fresh pineapple- ½ cup 

Fresh basil leaves-8-10 no

Roasted crushed peanuts-2-3 tsp

To serve with:

Steamed rice, brown rice, coconut rice, pea pulao, birishta rice

Method:

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

2. Start with the marination of the chicken pieces and apply the turmeric and other ingredients over and keep aside for 10-15 mins.

3. Start with the cooking for the same, heat oil and butter add in the flavourings, ginger, garlic, onions, saute for a few minutes. Add in the yellow curry paste, little water, salt and sugar a little as well to balance the spices.

4. Add in the chicken pieces and saute them for a couple of minutes, add in some water to cook the chicken also add boiled chickpeas and simmer for 2-3 mins, add in coconut milk and continue simmering for 4-5 mins.

5. Now check for texture and adjust it accordingly, and the dish would be cooked by now, garnish it appropriately and serve it hot with steamed rice, variety of rice can go along with this dish. Garnishes can also be colorful and crunchy as well.

Recipe- 3] STIR FRIED CABBAGE WITH TURMERIC

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Hing-1/2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies-2-3 no

Slit red chilies-2-3 no

Chana dal- 1 tsp

Ginger juliennes- 1 tsp

Onion-1 small sliced

Salt to taste

Turmeric powder-1/2 tsp 

White cabbage- 200 gms, shredded

Freshly grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp.

Aamchur powder-1/2 tsp

Method:

1. Prepare all the ingredients for the cabbage and turmeric recipe and keep it all ready before starting.

2. Shred the cabbage, heat oil and ghee in a pan add in the ingredients for the tempering one by one and allow them to start spluttering and crackling for a few seconds.

3. Add in the chana dal as well, a little water to prevent the spices from burning, add in the onions, saute them to a light pink color. Add in salt, turmeric and shredded cabbage.

4. In some variations, I also use green peas, capsicums, french beans, carrots etc as well with cabbage while making it the same way.

5. Cover and simmer, allow the cabbage to cook in steam with all the spices and turmeric for around 5-6 mins. open and stir, add in the freshly grated coconut, at times I also add boiled ground nuts into the same recipe for a crunch. Finally garnish the recipe with fresh coriander, a fried red chili and enjoy it as a side dish with a gravy preparation or dal, rice.

Recipe- 4] WOK TOSSED NUTTY TURMERIC RICE

Ingredients:

Basmati rice- 1 and a half cup boiled

Oil-2 tsp

Ghee-2 tsp

Cumin seeds-1/2 tsp

Hing-1/2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp sliced

Onion-1 small chopped

Curry leaves- 5-6 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Thai yellow curry paste-2-3 tsp

Lemon grass- 3-4 pieces

Salt to taste

Turmeric powder-1/2 tsp

Coconut milk-1 cup thick

Roasted crushed peanuts-2-3 tbsp.

Salt and pepper to taste

Assorted veggies: boiled corn, zucchini cubes, carrot cubes, french beans, broccoli, mushrooms, red capsicum etc

Water-1/2 cup

Fresh coriander leaves- 2 tbsp. chopped

Lime juice-1 tsp add and serve

Fried/ toasted cashewnuts- 2-3 tbsp.

Fried/ toasted assorted nuts- 1-2 tsp

Raisins-2 tsp

Fresh coconut shavings/ tender coconut for garnish.

Method:

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

2. The rice needs to be almost cooked and to be cooked by draining method.

3. Using a wok or an open pan, we need to saute the rice recipe, starting with some oil and ghee, add in the ingredients for the tempering one by one from hing to chilies, to seeds, ginger-garlic, onions and saute them well.

4. Now we can add in the assorted blanched or pre-cooked veggies, the yellow curry paste, some water, lemon grass, basil leaves, salt to taste and mix well. cook for 2-3 mins.

5. continue by adding in coconut milk, add in the rice and cook it all together for 3-4 mins on a medium flame, stir occasionally. Finally, we garnish the curried rice with nuts, fried curry leaves, fried red chilies, golden fried onions etc and serve it hot.

Recipe- 5] ASIAN STYLE TURMERIC TOSSED PRAWNS

Ingredients:

Prawns- 500 gms, shelled, deveined, cleaned and washed

For the marination:

Oil-2 tbsp. 

Lime juice-2 tbsp.

White vinegar-1 tbsp.

Turmeric powder/fresh turmeric paste-1 tsp

Crushed black pepper- ½ tsp

For the stir fry with the prawns:

Oil- 2 tsp

Butter-1 tsp

Slit green chilies- 3-4 no

Slit red chilies- 3- 4 no

Garlic- 1 tsp sliced

Ginger-1 tsp sliced

Salt to taste

Sugar-1/2 tsp

Shallots/ spring onions- 4-5 cut

Lemon grass- 4-5 pieces

Lime leaves- 3-4 no

Thai red/ yellow curry paste-2-3 tsp

Water-1/2 cup

Red chili sauce-1 tsp

Tamarind pulp-2-3 tsp

Corn flour and water solution- 2-3 tsp to thicken

Sunflower seeds/ pumpkin seeds- 1 tsp

Fresh coriander- 2-3 tbsp.

Method:

1. Clean, wash and prepare the prawns for the recipe.

2. Apply the marination on the prawns and keep aside for 12-15 mins.

3. Once the prawns are well marinated and flavours infused in the prawns, we can saute the prawns in a little oil in a hot pan for few mins and remove them aside.

4. Using the same pan, we continue the sautéing of the ingredients starting with lemongrass, ginger, garlic, onions/shallots, red chilies, green chilies etc, cook them up for a few minutes, now add in the curry paste, add little water.

5. Bring to a boil, add in the sauces, seasonings, and adjust the texture add in the corn flour water solution and get a nice thick texture to the sauce, add in the prawns and cook them on a medium flame for 3-4 mins more.

6. Finally, add in a little sugar and tamarind pulp, a dash of Capsico or red chili sauce/ schezuan sauce and toss the prawns well, add some dices of red/green/yellow capsicums for some color and crunch as well. serve hot.

Recipe-6] SPICED TURMERIC GOLDEN MILK

Ingredients:

For the spice mix:

Green cardamom-1-2 no

Cloves-1-2 no

Cinnamon stick-1/2-inch piece

Peppercorns-2-3 

Sugar-2-3 tsp

For the milk mixture:

Milk- 500- 750 ml

Honey-1-2 tsp

Sugar- as required

Additional flavours/ ingredients which may be used:

Cashew powder-1 tsp

Almond powder-1 tsp

Nutmeg powder-1 pinch

Dried rose petals- 2-3 tsp

Ginger powder-1 pinch

Saffron- 2-3 strands

Palm sugar-1-2 tsp

Jaggery-2-3 tsp grated

The above are optional ingredients

Method:

1. Prepare all the ingredients for the golden turmeric milk.

2. To prepare the spice mix, dry roast the spices on a tava for 2-3 mins, cool and mix with sugar and grind to a powder, store in an airtight box.

3. To start with the recipe, place the milk in a heavy bottomed pan and bring to a boil, simmer and reduce a little, add in the spice mix and cook for 2-3 mins, simmer the milk and add in the sweetener of your choice and continue to cook the golden milk for 2-3 mins more.

4. If adding in the dry fruits/ powdered version or chopped etc can be done at this stage, mix and serve it hot in small cups/ glasses and garnish with a little cinnamon powder on the top and enjoy it as a nice immunity boosting beverage at any hour of the day.

Ingredient Ideology | Mock Meat Mantra By: Dr. Kaviraj Khialani- Celebrity Master Chef

Mock Meat Mantra to Suit the Palate

A meat alternative or meat substitute is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of

meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Vegan meat also called faux, fake, mock, meat analogs, or plant proteins are products that mimic certain qualities

of animal-based meat-like textures, flavor, or appearance, for example. They are made from various ingredients such as soy, textured vegetable protein, or wheat gluten, to name a few. Most

mock meats are plant-based products made using soya protein, wheat gluten or vegetable substitutes like jackfruit. The claim is that they are healthier as a result offering more nutritive value, more

fiber, lower fat content, and no animal fat (which means also no

cholesterol).

While some still struggle to be rest assured if mock meat is healthy to eat and indulge into, the answer according to many sources is yes, according to new research funded by the U.S. National Institutes of

Health. It found the imitation meats to be a good source of fiber,

folate, and iron while containing less saturated fat than ground beef.

But the researchers said they also have less protein, zinc and vitamin B12 and lots of salt. And also for the fact that The product that is so formed is similar in texture and consistency to the meat of a live animal.

While the method checks the killing of animals, its meat is not considered vegan. This is different from mock meat, which is made from ingredients that are vegetarian. At the end of the day, some

vegans eat plant-based meats simply because they taste good. Brands like Gardein, Beyond Meat, Tofurky, Morningstar, Sweet Earth, and more are working to make these tasty meats as

accessible, delicious, and flexible as their animal-based counterparts

which are well known in the international markets. On a technical note, people also wish to find out that 5 Chemicals Lurking in Plant-Based Meats Tertiary butyl hydroquinone. TBHQ is a synthetic preservative that prevents discoloration in processed foods, Magnesium carbonate. Remember when some bread was

accused of having a yoga mat chemical, Erythrosine, Propylene glycol

and Ferric orthophosphate. The argument still remains if it can be considered healthier than the real meat? since they can provide essential nutrients and fiber and may be lower in saturated fats than meat. However, they may contain lower levels of some nutrients, such as protein, vitamin B12, or zinc, than a regular meat product.

Talking about mock meat India, it simply refers to Mock meat is made of plant proteins processed to resemble meat in terms of texture, taste and palpability. While India's meatless meat market

was almost non-existent a few years ago despite 71% percent of the population eating non-vegetarian food, it is now slowly growing. To know in short how to mock meat? Spices and so-called aromatics are

also on standby for replicating meaty taste. Opt for smoky choices like paprika, chipotle powder, cumin, or even smoked sea salt. As for fresh ingredients to start a meat-like meal, Redmond recommends

onions, leeks, shallots, garlic, and scallions. A common query by many foodies also include that what is the best substitute to meat? The healthiest meat substitute will be vegetarian

foods that are natural, high in protein, and minimally processed.

Great, healthy meat substitutes include beans, tempeh, lentils,

jackfruit, mushrooms, nuts, and seeds. While it is also said that mock

mutton is made up of gluten, so what are mock meats and plant-

based proteins? Mock meats have been around for ages in Asia, and

they're typically made from wheat gluten. You can find these

traditional mock meats in the form of sausages, nuggets, spam, and

minced meat. Mock meat, its growing appeal in India and claims

about its health benefits. Multiple studies have shown that replacing

animal meat with plant-based or 'fake' meat alone can cut down the

risk of heart-related diseases, blood pressure, cancer, and diabetes.

On the other hand, we at times still wonder if plant based food

healthy? A diet centered on plenty of wholes, minimally processed

plant-based foods is beneficial for our overall health. Plant foods like

vegetables, fruit, whole grains, legumes, nuts, and seeds are low in

saturated fat, contain heart-healthy fats, and are a great source of

fiber. Today, mock meat brands are emerging in India, and are armed

with numerous kinds of textured meat. You could literally replace

meat in any recipe with mock meat and it will be the same. See

which of these are available in your city.

Here are a few of my recipes with mock meat trying out an array of

simple to cook and dish out delicacies.

Recipe-1] MOCK MEAT PEPPER DELIGHT

Ingredients:

Mock meat- 1 tin, 400gms, drained

Sliced brinjals-150 gms, round slices

Zucchini-1 cup, medium cubes

Green/red/yellow capsicum-1/2 cup cubes

Oil- 2 tsp

Salt to taste

Pepper powder to taste

Onion paste-1 cup

Ginger-garlic paste-1 tsp

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chilies- 1-2 slit

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water-1/2 cup

Assorted mixed vegetables- 1 cup

Garam masala powder-1/4 tsp

Fresh basil leaves- 10-12 no

Black olives- 3-4 no

Green olives- 3-4 no

Carrots/ beans/ potatoes/ peas/ cauliflower

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

2. Slice the brinjal and apply little oil, salt and pepper and place in

the oven for cooking for 12-16 mins at 160 degrees celsius.

3. Remove and keep aside. Now to prepare the recipe, drain out the

mock meat from the tins and cut/ shape into squares or cubes/ use

binding agents as needed.

4. To prepare the sauce, heat oil in a pan add in ginger- garlic paste,

onion paste and saute for a few seconds, add in the tomatoes, salt,

pepper, herbs, chili flakes, spices etc and saute for 1-2 mins.

5. Add a little water as needed to adjust the texture and allow to

cook on a low flame. Pre-prep all the other veggies of your choice,

cut- blanch, boil and grill as needed, keep it all ready and add it into

the pan and simmer for 4-5 mins. finally add in the mock mat pieces

and gently cook for 2-4 mins more.

6. To serve, arrange the cooked brinjal slices at the base of the

serving dish and spoon over the cooked mock meat and sauce on top

and garnish with fresh herbs, nuts, seeds and coriander leaves etc.

Recipe-2] CURRIED MOCK MEAT WITH NUTS AND RICE

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds- ½ tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Ginger-garlic paste-1 tsp

Boiled onion paste- 1 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/4 tsp

Salt to taste

Water-1/4 cup

Cashew paste-2 tsp

Fresh cream-1/4 cup

Curd-1/4 cup beaten

Kasuri methi-1 tsp

Sugar-1 pinch

Mock meat- 1 and a half cup, chunky pieces

Boiled sweet potato- 1 cup cubes

Coriander leaves- 2 tsp chopped

Boiled rice, tossed in butter and burnt garlic- 1 and a half cup

Cashews/ peanuts/ assorted nuts as desired-2-3 tsp

Method:

1. Prepare all the ingredients for the curried mock meat.

2. Heat oil and ghee in a pan add in the whole spices, add in cumin

seeds allow to splutter, add onion paste and saute for a few minutes,

add in ginger-garlic paste and turmeric, red chili powder, coriander

powder.

3. Saute the mixture well, add little water and cook for 2-3 mins on a

low flame, as the oil start leaving the sides, add in kasuri methi, the

cashew, curd, cream mixture and simmer for 2-3 mins.

4. Add in the sweet potato and mock meat chunks and simmer it all

in the curry for 3-4 mins. check for seasonings and adjust to taste.

5. To serve, toss the boiled rice in butter and garlic and arrange it on

a serving plate, top it up with the curried mock meat and garnish

with fried/ toasted nuts and little fried coriander/ parsley and serve

hot.

Recipe-3] MOCK MEAT TACOS

Ingredients:

Taco shells- 8-10 no

For the mock meat mixture:

Mock meat- 1 cup, cubes/chunks

Marination for the mock meat:

Curd-1/2 cup beaten

Salt to taste

Crushed black pepper-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Chaat masala-1/4 tsp

Cumin powder-1/4 tsp

Lime juice-2-3 tsp

Apply and keep aside for 10-12 mins.

For the salsa sauce:

Oil-2-3 tsp

Garlic-1 tsp chopped

Onion-1/2 cup chopped

Tomatoes-1 cup chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Tomato sauce-2-3 tsp

White vinegar-1 tsp

Sugar-1/2 tsp

Chili flakes-1/2 tsp

Parsley/coriander/mint-2-3 tsp chopped

Green capsicums-2-3 tbsp. chopped

Green olives/ black olives- 2-3 each sliced

For the toppings in the tacos:

Shredded purple/ white cabbage-1/2 cup

Assorted bell peppers- ½ cup shredded

Onions-1/2 cup sliced

Sprouts-1/2 cup

Boiled beans/ tinned re-fried beans-1/2 cup

Chili sauce- few drizzles

Sour cream-1-2 tsp

Guacamole/ avocado dip- ¼ cup

Method:

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

2. Marinate the mock meat as listed above and after a little resting

time, saute it in 2 tsp oil in a non-stick pan for 4-6 mins until nice and

dried up, keep aside.

3.Prepare the salsa for the tacos as listed above, heat oil and saute

the ingredients into the pan one by one, allow the salsa to cook for

3-4 mins on a medium flame, turn off the flame and bring to room

temperature, it can be stored in the fridge as well and used chilled/

as required.

4.Prepare all the toppings as well for the tacos/ choice of veggies

additional ingredients to be added with the mock meat to be kept

ready/ boiling/ blanching/ saute etc to be done ahead of time and

kept handy.

5. Just before serving the tacos need to be assembled, start with the

cabbage and other dry ingredients, place the saute and cooked mock

meat pieces, add in the salsa, sour cream, chili sauce, olives etc as

desired and serve immediately.

Recipe-4] MOCK MEAT BURGER

Ingredients:

For the burger assembling:

Burger bread- 2-3 buns, slit and applied butter

Onion rings-1 cup

Tomato slices- 1 cup

Cucumber slices-1/2 cup

Lettuce leaves- 1 cup

Gherkin slices-2-3 no

Salt and pepper to taste

For the burger patty:

Mock meat- 1 tin/ 400 gms approx.

Add binding agents as desired to shape up the patty

Salt and pepper to taste

Mixed herbs/ chili flakes- to taste

Chopped green chili-1 tsp

Coriander/parsley-2 tsp chopped

Garam masala powder-1/4 tsp

Chaat masala powder-1/4 tsp

Cumin powder-1/4 tsp

Cheese-2-3 tbsp. grated

Oil- to fry

For the topping sauce:

Oil-2 tsp

Garlic-1 tsp chopped

Onion-2 tbsp. chopped

Green chili-1 tsp chopped

Celery-2 tsp chopped

Tomato ketchup-1/2 cup

White vinegar-1 tsp

Sugar-1/2 tsp

Red chili sauce- 1 tsp

Water-2-3 tsp

Cook the sauce above for 2-3 mins and keep aside.

Method:

1.Prepare all the components and elements of the burger as listed

above one by one and keep ready.

2. Start up with the burger patty and combine all the ingredients in a

mixing bowl add seasonings, flavorings, binding agents and shape up

the burger tikki into a round shape and coating of bread crumbs

followed by deep frying to a nice golden brown color.

3. Prepare the tomato sauce as listed as well and coat the fried patty

with the sauce just before placing it on the burger bread during the

assembly stage.

4. Slit the burger bread and lightly warm them up and apply a little

butter or mayonnaise sauce and place the lettuce leaves, slices of

assorted veggies and place the burger patty as well.

5. Cover the burger and secure it with a toothpick in order to hold

the ingredients in place. Also fry up some crispy french fries to go

along with the burger and start with the plating, we can also offer

some coleslaw here with the burger and serve.

Recipe- 5] HEALTHY MOCK MEAT SOUP

Ingredients:

Olive oil/ oil- 2 tsp

Garlic- 2 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Potatoes- ½ cup small cubes

Zucchini- ¼ cup cubes

Broccoli- ½ cup florets

Carrots-1/4 cup small cubes

Boiled beans/ rajma/ tinned baked beans- ½ cup

Celery-2-3 tsp chopped

Tomato puree-1/2 cup

Salt to taste

Pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Water/ stock- 3-4 cups

Macaroni pasta- ¼ cup

Mock meat- 1 cup chunky pieces

Grated cheese-2-3 tsp

Coriander/ parsley-2-3 tsp chopped

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice- 2 tsp

Method:

1. Prepare all the ingredients for the mock meat veggie soup.

2. To make the veg stock using carrots, onions, celery, bay leaf,

peppercorns and water, simmer it for 8-10 mins and strain, use that

liquid to make the soup.

3.To start up with the soup recipe, heat oil in a pan add in the garlic,

onions and saute for a few seconds. Add in the veggies, tomato

puree, macaroni pasta and seasonings, herbs, chili flakes to taste,

add in the mock meat pieces and stir.

4.Add in the vegetable stock and bring to a boil, simmer the soup for

12-15 mins, check for seasonings and adjust the texture of the soup,

add in the boiled/ tinned beans and simmer for 5-6 mins more and

finally add in the peanut butter, mix and serve hot, garnish the soup

with peanut soil and coriander/parsley and a drizzle of lime.

Recipe-6] SPICY MOCK MEAT CURRY

Ingredients:

Oil-2 tsp

Lemon grass- 2-3 tbsp. cut into 2 inch pieces

Fresh basil leaves- 6-8 no

Thai red chilies- 3-4 no

Galangal/ thai ginger- 2 tbsp. sliced

Salt to taste

Thai red curry paste-2-3 tsp

Kaffir lime leaves- 3 -4 no

Water-1 cup

Coconut milk- 2 cups thick

Brown sugar-1/2 tsp

Assorted vegetables to choose from:

Carrots- ¼ cup cubes

Beans- ¼ cup cut

Cauliflower/ broccoli- 1 cup florets

Zucchini-1/4 cup cubes

Babycorn- ¼ cup sliced

Sweet potato -1/2 cup diced, blanched

Assorted bell peppers- ½ cup cubed

Sprouts-1 cup

Mock meat- 1 cup chunky pieces

Coriander leaves-2 tsp chopped

Coconut cream- 2-3 tsp for garnish

Roasted peanut powder-1-2 tsp for garnish

To serve with- steamed white rice/ jasmine rice

Method:

1. Prepare all the ingredients as per the list and keep it handy.

2. To start with the cooking of the curry, heat oil in a pan add in the

thai flavorings like galangal, lemon grass, basil, kaffir lime leaves etc

and saute for a few seconds, add in the thai curry paste and a little

water and mix well.

3. Now add in the assorted veggies as desired and the mock meat

and allow to simmer, add salt to taste.

4. Pour in the coconut milk and a little water and allow to simmer for

12-14 mins, add in the brown sugar and balance up the flavor of the

curry.

5. Check for seasonings, adjust the consistency of the curry as

desired and add a little corn flour slurry to thicken up a bit to get the

desired thickness.

6. To serve the curry, we need to have some steamed/ boiled white

rice or the jasmine rice. Assemble the rice and serve the curry piping

hot, garnish the curry with choice of ingredients.

Ingredient Ideology | THE BUNNY CHOW TREAT By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE BUNNY CHOW TREAT

Scooped out and Stuffed back South African Delicacy

Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It originated among Indian South Africans of Durban. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called a scam bane or kota ("quarter"); it is a name that it shares with sphatlho, a South African dish that evolved from the bunny chow. Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry.

 It ultimately originated among Indian South Africans of Durban. Bunny chows are often served with a side portion of grated carrot, chilli and onion salad, commonly known as sambals. A key desirable characteristic of a bunny chow is seen when gravy from the curry fillings soaks into the walls of the bread. Bunny chows are often served with a side portion of grated carrot, chilli and onion salad, commonly known as sambals. A key desirable characteristic of a bunny chow is seen when gravy from the curry fillings soaks into the walls of the bread. Sharing a single bunny chow is not uncommon.

While this concept of bunny chow is yet to get popular enough in India on a formal note it is getting noticed and being implemented and worked on in a number of global cuisine kitchens where it would easy to adapt to the taste, flavors, and overall composition of the bunny chows to appeal to the foodies and connoisseurs. The basic components of the bunny chow are a loaf of bread which needs to be well baked and durable enough to withstand the refill concept with the elements and its gravy or sauce which will be getting all the way back inside there deep down as well in order to make it a complete meal in itself. Special attention is to be given to the quality of bread loaves being used for these preparations.

Here are a few of my twisted and re-worked concoctions with Bunny Chows for our readers to try out in their kitchens for a change!

Recipe-1] ASIAN WONDER BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally and scooped out.

For the spice mix paste:

Oil-2 tbsp.

Bayleaf- 1 no

Peppercorns- 3-4 no

Green cardamom-1-2 no

Cinnamon stick-1 piece

Dried red chilies- 3-4 no

Ginger- 1-inch piece cut

Garlic- 2-3 cloves

Water-1/2 cup

To cook the mixture:

Butter- 2 tsp

Sliced onions- 1 cup

Tomatoes-1/2 cup chopped

Tomato puree-2-3 tsp

Salt to taste

Water-1/2 cup

Curry powder-1 tsp

Sugar-1/2 tsp

Coconut milk- 2 cups

Corn flour slurry- 2-3 tsp

Fresh basil leaves- 3-4 no

Assorted nuts- 2-3 tsp fried for garnish

Coriander leaves- 2-3 tsp garnish

For the choice of veggies:

Assorted exotic veggies- mushrooms/ zucchini/ Babycorn/ broccoli

Vegan ingredients like soya chunks/ soya granules/ tofu etc.

For non-veg choice:

Boiled cubes of chicken/ boiled meat/ saute prawns/ fish cubes.

Method:

1. Arrange all the ingredients for the recipe as listed under various heads.

2. Heat oil in a pan add in the spices and roast them slightly for a few mins and allow to cool. Add little water to a blender jar and prepare the spice mix paste.

3. Now heat little butter in a pan and add in the sliced onions, saute them until light pink and add tomatoes and puree and cook for 2-3 mins. Add salt and curry powder, coconut milk and allow to simmer, add your choice of veg or non-veg ingredients and cook for few mins.

4. Add in the corn flour slurry and thicken up a little and get the mixture some nice body and volume. Once it is cooked and thickened up well check for seasonings, add fresh basil, coriander, and nuts and fill it up back into the hollowed up bread loaves, I personally like to soak up the scooped out bread as well in the same gravy and enjoy it too. Serve hot.

Recipe-2] CURRIED CHICKEN/ MEAT BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally and scooped out.

For the spice mix paste:

Oil-2 tbsp.

Bayleaf- 1 no

Peppercorns- 3-4 no

Green cardamom-1-2 no

Cinnamon stick-1 piece

Dried red chilies- 3-4 no

Ginger- 1-inch piece cut

Garlic- 2-3 cloves

Water-1/2 cup

To cook the mixture:

Butter- 2 tsp

Sliced onions- 1 cup

Tomatoes-1/2 cup chopped

Tomato puree-2-3 tsp

Salt to taste

Water-1/2 cup

Curry powder-1 tsp

Red thai curry paste- 2-3 tsp

Sugar-1/2 tsp

Coconut milk- 2 cups

Corn flour slurry- 2-3 tsp

Fresh basil leaves- 3-4 no

Assorted nuts- 2-3 tsp fried for garnish

Coriander leaves- 2-3 tsp garnish

For the choice of veggies:

Assorted exotic veggies- mushrooms/ zucchini/ Babycorn/ broccoli

Vegan ingredients like soya chunks/ soya granules/ tofu etc.

For non-veg choice:

Boiled cubes of chicken/ boiled meat/ saute prawns/ fish cubes.

Method:

1. Arrange all the ingredients for the recipe as listed under various heads.

2. Heat oil in a pan add in the spices and roast them slightly for a few mins and allow to cool. Add little water to a blender jar and prepare the spice mix paste.

3. Now heat little butter in a pan and add in the sliced onions, saute them until light pink and add tomatoes and puree and cook for 2-3 mins. Add salt and curry powder, thai red curry paste, coconut milk and allow to simmer, add your choice of veg or non-veg ingredients and cook for few mins.

4. Add in the cornflour slurry and thicken up a little and get the mixture some nice body and volume. Once it is cooked and thickened up well check for seasonings, add fresh basil, coriander, and nuts and fill it up back into the hollowed-up bread loaves, I personally like to soak up the scooped out bread as well in the same gravy and enjoy it too. Serve hot.

Recipe-3] LENTIL VEGGIE BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally, scooped out.

For the stuffing:

Oil-2 tsp

Ghee-2 tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Garlic-1 tsp chop

Ginger- 1 tsp chopped

Green chilies-1 tsp chopped

Red chilies- 1-2 no slit

Masoor dal- 1 and a half cup, boiled

Sweet corn/ mushrooms/ carrots/ peas/ zucchini etc

Assorted veggies can be used for the add ons with the lentil.

Salt to taste

Sliced onions- ½ cup

Tomato puree-1/2 cup

Garam masala powder-1/2 tsp

Curry powder-1 tsp

Water-1/2 cup

Desiccated coconut- 2-3 tsp

Lime juice- 2-3 tsp

Coriander leaves- 2-3 tbsp. chopped

Coconut milk- 1 cup

Caramelized onions- 2-3 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the bunny chow recipe.

2. Scoop out the loaves and keep them ready.

3. To prepare the lentil veggie mixture, heat oil and butter in a pan add in the whole spices, add in the onions, ginger-garlic, chilies and saute well, add little water as required.

4. Add in the tomatoes, puree, salt and all spices and mix well. Allow to simmer and cook for 3-4 mins. Now add in the lentils and veggies of your choice some powdered coconut and mix well. Adjust the texture with a little water, add coconut milk and cook for 8-10 mins.

5. The mixture would get a little thick as it cooks and finally we need to check for seasonings adjust the same. Pour in the yummy lentil veggie chow into the scooped-out buns and top it up well.

6. Finally garnish it with caramelized onions, nuts, greens and serve it hot.

Recipe-4] MEATY FARE BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally, scooped out.

For the stuffing:

Oil-2 tsp

Ghee-2 tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Garlic-1 tsp chop

Ginger- 1 tsp chopped

Green chilies-1 tsp chopped

Red chilies- 1-2 no slit

Meat – lamb/ mutton with bones- 750gms

Baby potatoes- 150 gms

Sweet corn/ mushrooms/ carrots/ peas/ zucchini etc

Assorted veggies can be used for the add ons with the lentil.

Salt to taste

Sliced onions- ½ cup

Tomato puree-1/2 cup

Garam masala powder-1/2 tsp

Curry powder-1 tsp

Water-1/2 cup

Peanut butter- 1-2 tsp

Lime juice- 2-3 tsp

Coriander leaves- 2-3 tbsp. chopped

Coconut milk- 1 cup

Caramelized onions- 2-3 tbsp. for garnish.

For the spice mix paste:

Oil-2 tbsp.

Bayleaf- 1 no

Peppercorns- 3-4 no

Green cardamom-1-2 no

Cinnamon stick-1 piece

Dried red chilies- 3-4 no

Ginger- 1-inch piece cut

Garlic- 2-3 cloves

Water-1/2 cup

Method:

1. Prepare all the ingredients for the bunny chow recipe.

2. Scoop out the loaves and keep them ready, roast the spices and prepare the spice mix paste as well.

3. To prepare the meat chow, heat oil and butter in a pan add in the whole spices, add in the onions, ginger-garlic, chilies and saute well, add little water as required.

4. Add in the tomatoes, puree, salt and all spice mix paste and mix well. Allow to simmer and cook for 10-15 mins. Now add in the meat, potatoes and veggies of your choice some peanut butter and mix well. Adjust the texture with a little water, add coconut milk and cook for 8-10 mins.

5. The mixture would get a little thick as it cooks and finally we need to check for seasonings adjust the same. Pour in the yummy meat bunny chow into the scooped out buns and top it up well.

6. Finally garnish it with caramelized onions, nuts, greens and serve it hot. 

Recipe- 5] PEPPERY MINCE BUNNY CHOW

Ingredients:

Bread loaves- 2 no, scooped out.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Green cardamom- 2 no

Peppercorns- 2-3 no

Bayleaf- 1 no

Salt to taste

Chicken keema- 1 and a half cup

Green peas- 1 cup

Ginger-garlic paste- 1 tsp

Onion chopped-1/2 cup

Tomato puree- ½ cup

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Garam masala powder-1/2 tsp

Water-1/2 cup

Thai red curry paste- 1-2 tsp

Coconut milk- 1 cup

Coriander leaves- 2 tsp chopped

Fresh basil leaves- 4-5 no

Lime juice- 2 tsp

Method:

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

2. Scoop out the loaves and hollow them up.

3. To prepare the stuffing mix with the chicken keema mixture, start by heating up some oil add in the whole spices, add in the ginger- garlic-chilies and onions and saute them for a few minutes.

4. Add in the tomatoes and puree, the powdered spices and salt to taste and bhunao a little. Add in the chicken keema and green peas, the red curry paste and allow it to blend in well with the masala in the pan.

5. Now add in a little water and allow the chicken keema to cook up well for around 8-10 mins. Add a little coconut milk and get the mixture to become a little thick and creamy as it cooks along.

6. Simmer the mixture for 4-5 mins more and add some coriander leaves, some fried browned onions or birista for some added flavor. Add some fried dry fruits as well for crunch. Finally stuff the medium gravy loaded chicken keema mixture into the bunny chow and serve it hot.

Recipe-6] SPICED SEAFOOD BUNNY CHOW

Ingredients:

Bread loaves- 2 no, scooped out and kept ready

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Bay leaf-1 no

Peppercorns- 4-5 no

Sliced onions- ½ cup

Ginger-garlic paste-1 tsp

Turmeric powder-1/2 tsp

Salt to taste

Curry powder-1 tsp

Coriander powder-1 tsp

Dried red chili- 2 no

Slit green chili-2 no

Water-1/2 cup

Coconut milk- 1 cup

Prawns- 250 gms cleaned

Fish cubes- 400 gms, cut

Curry leaves- 10-12 no

Green curry / yellow curry paste- 1-2 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Assorted veggies: potatoes/ pumpkin etc can be added.

Method:

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

2. Scoop out the bread loaves and keep them ready.

3. Clean, wash and marinate the seafood with salt, oil and a little turmeric powder for 10-12 mins.

4. To start the recipe, heat oil and butter in a pan, add in the curry leaves, chilies, ginger-garlic paste, sliced onions, red chilies, green chilies and saute well.

5. Add in the marinated seafood, curry paste, powdered spices and a little water and allow to cook in it for 4-5 mins. Now add some coconut milk and simmer the mixture for 3-4 mins. The curry will start getting thicker as it cooks or else add some cornflour and water solution and get the desired consistency.

6. Finally check the curry with seafood for seasonings and adjust as needed. Load the curried mixture with veggies of your choice and seafood into the prepared hollow loaves and garnish them appropriately. Serve hot.

Ingredient Ideology | BEETROOT: An Interesting Root to Stand by! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

BEETROOT: An Interesting Root to Stand by!

It is said to be a part of the Amaranthaceae family and was first cultivated by the Romans. Both its leaves and the big round root of the plant are edible and are commonly consumed. It is also known for its use as a dye or as a medicinal plant. It has been grown in various parts of the world including India and has seen its use in our kitchens in global cuisines for a long time now.

Beetroot is an excellent source of folate and a good source of manganese and contains betaines which are beneficial to our body. It is also called table beet or red beet in many countries and it contains a pigment called Betanin which is often extracted to create natural food colorings as well. Belonging to the same family as chard and spinach both the leaves and roots of the beetroot may be eaten the leaves having a slightly bitter taste whereas the roots are sweet.

HEALTH BENEFITS OF BEETROOT:

• It is a great source of iron and is great for maintaining healthy hemoglobin levels in our bodies.

• It helps reduce blood pressure and is a heart-healthy vegetable.

• It aids in blood purification and keeps the liver detoxified.

• It also helps improve stamina and encourages weight loss.

• It is regarded as a powder anti-oxidant and is good for the eyes.

• It is a natural immunity booster and packed with vitamins and minerals hence ideal to be included in our daily diets.

• It supports healthy glowing skin, detoxifies the body overall.

• It is a wonderful source of iron, Vitamin A and Vitamin C.

CULINARY USES OF BEETROOT:

• A great ingredient to be drunk besides eaten as well, a good healthy beetroot juice by itself or in combination with carrots as well as an ideal welcome into our system.

• Beetroot has been most commonly an inclusion in our salad plates, boiled/blanched it is enjoyed with a splash of fresh lime juice and a dash of salt and pepper.

• Beetroot is also used in the form of soups, we do have a few recipes with beetroot and potatoes, beetroot with carrots and mint, beetroot soup with turnips and celery as refreshing soups.

• A good recipe with beet is also a concept like a tikki, cutlet, koftas in a spinach gravy, beet boiled and mashed with sweet potato into a stuffing for a paratha, beetroot pulao, poriyal with coconut and curry leaves from south India, curried beet with mild coconut milk goes well with appams.

• Beetroots are mostly boiled, roasted or grilled/baked as well to get the best flavors out of it besides being simmered in stews and poached for stir fries.

• Beetroot and fresh pomegranate raita with a little mint and rock salt in the form of a raita goes really well with subzi roti.

• I also enjoy beetroot in stir fry recipes, with a little olive oil, cloves of garlic, some shallots, celery, sticks of carrots and beets with a touch of stir fry sauce goes really well.

• These days we also come across a concept of beetroot hummus in combination with chickpeas and tahini paste in the form a variant to the collection of dips, it is also a familiar ingredient at our local sandwich wallas slicing it really thin into our grilled or toast sandwiches.

• Beetroots go well into pasta dough as well, I like beetroot ravioli stuffed with mushroom and feta stuffing in a nice mild cheesy sauce.

• Risotto, a popular Italian rice dish also goes well with beetroot in combination with a nice mild herbed sauce, some of my experiments with beet also evolved a French-style pilaf rice concept with beetroot dumplings like gnocchi.

• Coming to the Indian sweets with beet, some of my favorites have been stuffed beet malpuas sandwiches topped with Kesari rabdi, beetroot stuffed Gulab jamuns, shahi beet aur badam ka halwa, beetroot sheera, beetroot wali Nizami burfi etc.

• Beetroot and chocolate donuts, a beetroot pickle, oven-baked beet chips and beet brownies are also some of the examples from world cuisines.

Here are a few recipes with Beetroot for our readers to relish!

Recipe-1] Herbed Beetroot & Pepper Dip

Ingredients:

Beetroot- 250gms, parboiled, peeled and cut into cubed.

Basil leaves- 10-12 no

Boiled chickpeas- ½ cup

Roasted green capsicum-1 med size, chopped.

Olive oil- ¼ cup

Cream cheese- 1 tbsp.

Salt and crushed pepper- to taste

Garlic- 1 tsp chop

Ginger juice-  1 tsp

Melon seeds/ pumpkin seeds- 1 tsp

Lime juice- 1 tbsp.

Assorted chopped nuts- lightly roasted and crushed like peanuts.

Method:

1. Prepare all ingredients for the dip.

2. Combine them into a jar of a food processor, add little olive oil and little chilled water as well to reduce the oil content if desired.

3. Churn up the mixture to a nice smooth paste.

4. Remove onto a serving bowl, add seasonings to taste, lime juice, and mix well.

5. Garnish with fresh herbs/seeds/ nuts and serve chilled with an array of sticks of veggies/ grilled sausages/ skewers of grilled chicken/ crackers etc.

Recipe-2] POWER PACKED BEETROOT SALAD

Ingredients:

For the Body of the Salad:

Beetroot- 250 gms, boiled, peeled and cubed.

Cucumber- 1 no peeled and cubed

Boiled potato- 1 small peeled and cubed

Paneer – 50 gms cubes/tofu can be used as well/cheese cubes opt.

For the Base of the Salad:

Assorted lettuce leaves- Iceberg/Lollorosso/Cos/ Romaine etc- 1 cup

For the Dressing of the Salad:

Olive oil- 2-3 tbsp.

Garlic-1 tsp chop

Mint leaves- 10-12 no

Fresh parsley/coriander leaves- 1 tbsp.

Mustard paste-1 tsp

Capsico sauce- 1 tsp

Salt and pepper to taste

Lime juice- 1 tbsp.

Flax seeds/ sunflower seeds- 1 tbsp.

For the Garnish of the Salad:

Fresh greens/herbs/seeds and nuts as per choice/micro-greens.

Method:

1. Prepare all the ingredients as per the parts of the salad as listed above.

2. In a mixing bowl combine together the ingredients for the dressing and mix well, add in the body of the salad and toss well.

3. Arrange the base of the lettuce leaves in a serving bowl or plate and top it with the prepared salad. 

4. Garnish appropriately as desired and serve the salad immediately, I also recommend adding a few chopped dates and walnuts into this salad as well for more value.

Recipe-3] HEALTHY BEETROOT DELIGHT

Ingredients:

Beetroot- 250 gms, peel and grated/pulverised

Ghee/butter/oil- 2 tbsp.

Green cardamom powder- ¼ tsp

Cinnamon stick-1-inch piece

Brown sugar/jaggery/honey/condensed milk- as per taste

Semolina- ¼ cup

Assorted nuts- 2 tbsp. chopped

Date puree-2 tsp recommended for low sugar diets.

Soy milk/oats milk/milk- 2 cups

Sunflower seeds/ melon seeds- 1 tbsp.

Method:

1. Prepare all the ingredients for the sweet.

2. Heat ghee/oil in a thick bottomed pan, saute the semolina for a few seconds, add in the cardamom and cinnamon, add sweetener of your choice, reduce the flame and add milk.

3. Stir well and simmer, add in the beetroot and continue cooking on a low flame for 12- 15 mins.

4. Check for texture, allow the sweet to be well cooked, mushy and soft, adding a ripe mashed banana also elevates the taste of this sweet, sometimes i also add a little thick coconut milk into this.

5. Cook for another 4-5 mins, and portion into serving bowls and garnish appropriately and serve warm ideally garnished with seeds/nuts/tender coconut malai shredded on top is yum as well.

Recipe-4] CHUKANDAR KI NUTKHUT TIKKI

Ingredients:

Beetroot- 200 gms, boiled and grated.

Boiled sweet potato- 1 cup mashed

Boiled potato-1 cup mashed

Oil- 2 tbsp.

Hing-1/2 tsp

Cumin seeds-1/2 tsp

Green chili- ginger-garlic paste -1 tsp mix

Salt and pepper to taste

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Chopped mint- 1 tbsp.

Grated cheese-2 tbsp.

Chopped coriander- 2 tbsp.

Chopped nuts-2-3 tbsp. mix of cashews, raisins.

Maida/cornflour/breadcrumbs for binding and coating

Oil to deep fry

To serve with chutney/ ketchup/ an array of dips.

Method:

1. Prepare all the ingredients for the chukandar ki tikki and keep it ready.

2. In a pan heat oil add in the spices one by one and add in the beetroot, saute for a few mins, add in salt, spices and mix well.

3. Add in the sweet potato and regular potato, mint and coriander and mix well. Remove from the flame and then add a little of the binding agents and also add in the nuts and mix well.

4. Shape up the mixture into small round tikkis with the help of a little oil on the finger tips and palms. Once the tikkis are shaped, coat them with a little cornflour powder and shallow fry the tikkis and serve hot with ketchup/ sauce etc.

Recipe- 5] HERBED CUPPA BEETROOT

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Bay leaf- 1-2 no

Peppercorns-2-3 no.

Celery-1 stalk cut

Onions- 1 small chop

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Potato- 2 no peeled and cut roughly

Beetroot-150 gms, peeled and cut.

Water/stock- 3-4 cups

Fresh parsley/ coriander for garnish-2 tsp chopped.

Flax seeds/ pumpkin seeds/sunflower seeds-1 tsp

Method:

1. Prepare all the ingredients for the soup as listed above.

2. Heat oil and butter in a pan, add in the whole spices, add in the onions, celery, beetroot and potatoes.

3. Saute them for a few seconds, add in the seasonings and add in herbs, chili flakes, mix well. add in water/stock and allow to boil and simmer for 20-25 mins.

4. Once the soup is well cooked, turn off the flame, cool it down a little and remove the bay leaf, puree the soup using a food processor.

5. Bring it back to a boil, adjust the texture, add salt if required and pour in the soup into serving bowls and cups and garnish with assorted seeds, greens and serve the soup hot.

Recipe-6] SPICED BEETROOT RICE

Ingredients:

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chop

Garlic-1 tsp chop

Green chili-2 tsp chop

Onion-1 small chopped

Dried red chili- 2 no

Boiled and diced beetroot-2 cups

Salt and pepper to taste

Mixed herbs- ¼ tsp

Chili flakes-1/2 tsp

Water/ stock- 3-4 cups

Basmati rice- 2 cups boiled

Grated cheese-1/4 cup

Baked beans in tomato sauce- 2/3rd cup tinned

For adding non-veg ingredients- choose between sliced chicken salami/ sausages, bacon as well and use boiled eggs for garnish.

Boiled diced carrots/ blanched cut beans/ sliced mushrooms can also be added for more taste, color and flavor in the rice recipe.

Roasted crushed cumin powder-1/2 tsp

Schezuan sauce- 2-3 tbsp.

Tomato sauce-2 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

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

2. Boil the rice and keep aside, allow to cool well.

3. Cut/ slice/blanch the ingredients or veggies as per list and choice and keep it ready.

4. Heat oil and in the dry red chili and saute the ginger, garlic, chilies, onions for a few seconds and add in the assorted veggies/ non-veg ingredients as well. add in the beetroot as well and give it a nice mix.

5. Now add in the seasonings, sauces and rice and toss it all well in the wok/ frying pan etc and give it a nice mix, cook for 3-4 mins.

6. Finally check for garnish of the rice and serve this recipe hot garnished with spring onion greens/ parsley.

Ingredient Ideology | The Pleasing Pine Nuts By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Pleasing Pine Nuts

Pine nuts come from pinyon pine trees. These pines are native to the United States, although other pines with edible pine nuts are native to Europe and Asia, like the European stone pine and the Asian Korean pine. Pine nuts are the smallest and the fanciest of all nuts. Pine nuts (also called pignoli) are the edible seeds of pine trees. Seeds are the inner, usually edible part of a hard, inedible nut casing. Pine nuts are one of the more expensive nuts on the market because of the time required to grow the nuts and the effort to harvest the seeds from their protective encasement. 

Pine nuts are rich in magnesium, iron, antioxidants, zinc, and protein, which can help with diabetes management, heart health, and brain health. Pine nuts can increase your energy levels due to their protein, iron, and magnesium. The antioxidant power of vitamin E contained in them may help keep your skin healthy and young in appearance. Additionally, regularly eating pine nuts or other seeds and nuts may help reduce the risk of diabetes and heart disease. Other nutrients in pine nuts include Phosphorus to name. as a matter of fact, pine nuts are actually seeds. The issue, therefore, of whether pine nuts should be avoided in patients who are allergic to nuts and seeds can only be decided by clinical judgment. However, in most instances, we advise patients who are allergic to nuts to avoid all nuts, including pine "nuts".

Pine nuts grow in forests in their native countries of China, Russia, North Korea, and Pakistan, not on farms. “Extracting the nuts is incredibly labor-intensive and this drives prices up” have been some of the common comments heard about this nut, a market intelligence company focused on food and agricultural products. What do pine nuts symbolize? In addition to spiritual consciousness and enlightenment, pinecones have also historically been used as symbols of everlasting or eternal life.

Here are a few health benefits of PINE NUTS:

1. It is regarded as a great source of vegan protein and is a heart-healthy ingredient.

2. It is considered to be good for the health of our eyes and bones.

3. Pine nuts are good for weight management and they also help in suppressing appetite.

4. It is also believed that pine nuts boost our energy and also supports healthy skin.

5. Pine nuts are also regarded as helping us in assisting weight loss and helping fight free radicals.

6. Consuming pine nuts also help boost metabolism and is rich in iron content which will helps blood circulation.

Here are a few popular and interesting culinary uses of pine nuts:

1. I have always tried using pine nuts in a number of ways when it comes to enjoying it at its very best with the crunch attached. Pine nuts go well into shakes, smoothies, and even add it to raita.

2. Pine nuts can be used to make dips, dressings, garnishes for salads, cold dishes, sprinkling on salads, etc.

3. A popular basil chutney called pesto, uses a good quantity of pine nuts which can go well as a dip, sauce, coating, etc as well. Adding a little mint, coriander leaves with a dash of lime, garlic, and seasonings.

4. It is fun using pine nuts adding it to snacky bites, stuffing as well as into aloo Tikki concepts, cutlets, assorted veg canapes, etc.

5. Adding pine nuts to layers of lasagne, breaking them a little, and using it in stuffing or fillings for ravioli with a variety of cheese and bell peppers, and a dash of spice and herbs is a good way to use its benefits.

6. Pine nuts go well into desserts as well, combine them a little gajar ka halwa or crumbled mava pedha and add a dash of chocolate sauce or brownie crumbs into it and roll them up into dessert cigars and enjoy it. Besides, it can be used for sweets like phirni, seviyan kheer, and more.

7. Another common way of using pine nuts is to have them go into fillings for sandwiches or stuffing for a samosa/ kachori etc. a paneer and pine nut ka paratha laced with pure ghee and spring greens remains a hot favorite of many.

Here are a few of my favorite recipes using Pine nuts in cooking:

Recipe-1] GREEN ACRE SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ chicory/ purple cabbage- 1 cup

For the body of the salad:

Avocados- 2 ripe, ready to eat, peeled and cubed

Cherry tomatoes- 4-5 cut 1 x 2

Cucumber- 1 small, peeled, cubed

Blanched french beans- ½ cup

Pine nuts- 2-3 tbsp.

Can also use broccoli, mushrooms, radish, peas, etc

For non-veg options in the same salad:

Boiled diced eggs- 2 no

Chicken salami- ½ cup cubes

Chicken sausages- ½ cup sliced

Boneless chicken cubes- ½ cup boiled 

Saute prawns- 1 cup

Roast or grilled meat- 1 cup sliced

For the dressing of the salad:

Olive oil-1/4 cup

Lime juice- 2-3 tbsp.

Mustard paste-1 tsp

Brown sugar-1 tsp

Chopped dates-2-3 tbsp.

Mint leaves- 8-10 no

Orange segments- ½ cup

For the garnish of the salad:

Assorted fresh herbs-1/2 cup

Micro-greens/ edible flowers-1/4 cup

Assorted nuts and seeds-2-3 tsp

Berries/ seasonal fruits- as desired.

Method:

1. Prepare all the elements of the salad as listed and keep all its components ready.

2. Wash and rinse the assorted lettuce leaves under running water and place them in ice-cold water until used.

3. In a mixing jar or bowl, combine together the ingredients for the dressing, mix or shake and keep it ready.

4. Arrange all the ingredients for the body of the salad, check the list for veg or non-veg options.

5. Just before serving, remove the lettuce from the water, pat dry the leaves, and place it on the serving salad plate or bowl.

6. In a mixing bowl, toss together the dressing and body of the salad and check for seasonings, place it on the serving plate and garnish appropriately and serve the salad.

Recipe-2] HIDDEN TREASURE HUNT SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ assorted cabbage leaves- 1 cup

For the body of the salad:

Boiled chicken breasts- 2 no

Grated cheese-1/2 cup

Sliced fried browned onions- ½ cup

Assorted nuts- 2-3 tbsp. chopped

Butter-2 tsp

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Salt and pepper to taste

Additional ingredients for the salad:

White radish/ red radish/ cherry tomatoes/ cucumber

Carrots/ boiled chickpeas/ boiled eggs etc

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Salt and crushed black pepper

Mustard paste-1 tsp

White wine- 1-2 tsp

Mixed herbs-1/2 tsp

Lime juice- 2- 3 tsp

Mango pickle masala- 1-2 tsp

Mayonnaise-1/4 cup

Coriander and mint leaves- 10-12 no

For the garnish of the salad:

Assorted micro-greens- ½ cup

Pine nuts / Currants/ berries/ raisins/ apricots- 2-3 tbsp.

Assorted toasted seeds- pumpkin/ sunflower- 1-2 tsp

Method:

1. prepare all the parts of the salad one by one and keep them ready.

2. place the lettuce leaves/ greens in chilled water until being used.

3. Pre-prep all the ingredients going in from the non-veg point of view and also mix in the ingredients for the dressing in a mixing bowl or jar and keep chilled. Slit the chicken breasts, marinate in and out with salt, pepper, herbs, olive oil, and stuff the breasts with a mix of grated cheese and nuts. Place them on a baking tray and cook in the oven at 180 degrees celsius for 20-25 mins and remove, slice them and keep them aside.

4. Drain out the lettuce just before serving and pat dry the leaves. Arrange them on the serving salad plate and assemble the oven-cooked chicken pieces on it and then place the tossed dressing and body of the salad on the bed of crispy lettuce.

5. Garnish the salad from a whole list of options as desired and not to forget the toasted pine nuts over the top and serve the tempting salad immediately.

Recipe-3] HERBED SPINACH AND PINE NUT COMBO

Ingredients:

Olive oil- 2-3 tbsp.

Garlic- 2-3 tsp sliced

Onion- 1 small chopped

Spinach- 2 cups, cleaned and blanched

Small baby potatoes- 150 gms, boiled and peeled

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Salt and pepper to taste

Fresh basil leaves- 8-10 no

Brown rice- 1 cup boiled

Red/ yellow/ green capsicums-1/2 cup cut into small cubes

Grated cheese- 2-3 tbsp.

Butter-2-3 tsp

Pine nuts- 2-3 tbsp.

Method:

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

2. Heat oil in a pan and saute the garlic, onions for a few seconds and add in the baby potatoes and saute them for a minute, add salt, pepper, herbs, chili flakes, and mix well. Cook for 2-3 mins. remove and keep aside.

3. In the same pan, heat some more oil and add in the garlic and onions, saute until pink add in the blanched chopped spinach, salt, pepper, herbs, chili flakes to taste. Mix and cook for 1-2 mins.

4. In a serving dish, place the saute potatoes at the base and then sprinkle the cooked brown rice over it and add a little grated cheese and finally top it up with the sauteed spinach and pinenuts.

5. Cover and place the dish in the oven at 180 degrees celsius for around 12-15 mins and serve hot with garlic bread or a bowl of soup. The recipe can also be assembled and placed on a gas, covered and cooked in steam for 12-15 mins, and served.

Recipe- 4] INDO WESTERN VEGGIE NUT STEW

Ingredients:

Oil-2 tsp

Butter- 2 tsp

Bayleaf- 2 no

Black peppercorns- 3-4 no

Celery-1/4 cup cut

Garlic- 2 tsp sliced

Shallots- 5-6 no, cut 1 x 2

Salt and pepper to taste

Carrots- ½ cup diced

Potatoes- 1/ 2 cup diced

Boiled assorted beans and pulses- 1 cup, chana/ rajma, etc

Cauliflower/ mushrooms/ sweet potato/ yam/ broccoli can be used too.

Tomato puree- ½ cup

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Water/stock- 2 cups

Pinenuts- 2-3 tbsp.

Red chili sauce-2 tsp

Soy sauce- 1 tsp

Parsley- 2-3 tsp chopped

To serve this stew:

Olive and parsley pilaf rice

Tomato and cheese fried rice

Pepper and mustard rice

Method:

1. Prepare all the ingredients for the stew recipe and keep it ready.

2. Heat a thick bottomed pan, add in oil and butter and add in the Bayleaf and peppercorns, add in the shallots, garlic, and saute for a few seconds.

3. Now add in the carrots, potatoes, and all tough veggies first and add seasonings to taste. Add a little water or stock and allow to cook for 8-10 mins.

4. Add in the tomato puree, sauces as per taste, add in the other veggies as desired plus the boiled beans/ lentils, and mix well. Cook further for around 12-15 mins and check for the liquid content as desired on the way, add in the toasted pine nuts, mix.

5. Serve the stew hot with a choice of rice options to go alongside to relish the flavors of the stew. Garnish the stew with fresh herbs, nuts, and seeds.

Recipe- 5] CHICKEN PASTA PINE NUT DUO

Ingredients:

Pasta of your choice- 2 cups boiled

Olive oil- 2 tsp

Butter- 1 tsp

Boneless shredded chicken- 1 cup

Sliced garlic- 2 tsp

Chopped onions- 1 small

Sliced mushrooms- 1 cup

Celery-1/4 cup cut

Pinenuts- 2-3 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes- ½ tsp

White sauce- ½ cup

Chicken stock-1 cup

Grated cheese-1/4 cup

White wine-2 tsp optional

Fresh cream-2 tsp

Fresh basil leaves- 10-12 no

Assorted veggies can also be used for the same pasta:

Broccoli/ Babycorn/ red capsicums/ boiled sweet corn/ asparagus/ zucchini cubes etc can be a good option as well.

Method:

1. Prepare all the ingredients for the pasta with a pine nut combo.

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

3. Add in the chicken pieces and allow to cook for a minute, add in white wine if desired. Add in the mushrooms, all other assorted veggies of your choice.

4. Add a little chicken stock/ water add seasonings, herbs to taste, allow to cook for a few mins. add in the white sauce, cream, and little cheese and mix well.

5. now finally add in the boiled pasta of your choice and give It a nice toss with the sauce and cook for a minute. Add in fresh basil leaves, pinenuts and serve hot with garlic toasts.

Recipe- 6] SCRUMPTIOUS PEA AND PINE NUT DIP

Ingredients:

Boiled chickpeas/ Kabuli chana- 1 cup

Olive oil- ¼ cup

Lime juice- 2- 3 tbsp.

Salt and pepper to taste

Mint leaves- 8-10 no

Roasted peanut powder- 2 tsp

Peanut butter- 2-3 tsp

Tahini paste- 2-3 tsp

Roasted crushed cumin powder-1/2 tsp

Chaat masala- ½ tsp

Mayonnaise-1/4 cup

Toasted crushed pinenuts- 2-3 tsp

Red chili powder/ chili flakes- 1-2 tsp

Micro-greens- to garnish

To serve the dip:

Assorted vegetable sticks of carrots/ cucumber/ white radish

Assorted crackers/ savoury biscuits/ lavash etc.

Method:

1. Prepare all the ingredients for the dip and keep it already.

2. Using a mixer jar/ food processor combine together the ingredients into the mixing bowl and add in little chilled water/ olive oil and process it to a smooth paste.

3. Add in the seasonings/ herbs, adjust the texture of the dip and spoon it into a serving bowl, drizzle a little olive oil and dust with a little chili powder/ chaat masala powder and serve it along with bread/ crackers, etc as a dip.

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

VALENTINE’S DAY SPECIAL GOURMET

Valentine's Day is considered a holiday in several parts of the world when lovers express their affection with greetings and gifts. It is also called St. Valentine's Day. The holiday has expanded to express affection between relatives and friends. Valentine's Day, also called Saint Valentine's Day or the Feast of Saint Valentine, is celebrated annually on February 14. The best way to celebrate Valentine is to remember the love of God. The Bible says, 'for God so loved the world that He gave His only begotten son. It is a time of giving. Valentine reminds us of the gift of God to mankind and true love of God in our hearts. That we have to also love the way God loves. Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonour others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.

Cupid is often portrayed on Valentine's Day cards as a naked cherub launching arrows of love at unsuspecting lovers. But the Roman God Cupid has his roots in Greek mythology as the Greek god of love, Eros. A pagan fertility ritual was held in February each year and the Pope abolished this festival and proclaimed 14 February Saint Valentine's Day, thus establishing this feast day on the Catholic Calendar of Saints. The poet Chaucer in the Middle Ages was the first to link St Valentine with romantic love.

The first Valentine's Day was in the year 496! Having a particular Valentine's Day is a very old tradition, thought to have originated from a Roman festival. The Romans had a festival called Lupercalia in the middle of February - officially the start of their springtime. Some popular valentine's day traditions include exchanging gifts such as roses or chocolates, and a romantic night out or dinner. While school and college students often exchange valentine's cards/ messages and gifts that may contain chocolates and more.

Here are a few yummy and delicious treats to try out and surprise your valentine with your culinary skills!

Recipe-1] ROLLING UP FIRST IMPRESSIONS

Ingredients:

For the dough:

Maida- 1 cup

Salt-1/2 tsp

Oil- 2 tsp

Warm water as needed

For the filling:

Boiled chopped chicken- 1 cup or paneer/ soya keema- 1 cup

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Onion- 1 small chopped

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Spring onion greens- ½ cup chopped

Grated cheese- 2-3 tbsp.

To fry- oil as needed.

For the dip to go along:

Tomato ketchup- ½ cup

Tomato puree- ¼ cup

Oil-1 tsp

Garlic-1 tsp chopped

Capsico sauce- ½ tsp

Water-2-3 tsp

Crushed black pepper to taste

Coriander leaves- 2 tsp chopped

Schezuan sauce-2 tsp

Method:

1. Prepare the various elements of the recipe as listed.

2. Start up with the dough making for the rolls, prepare a firm hard dough and keep covered under a damp muslin cloth for 15 mins.

3. Meantime prepare the filling for the rolls, boiled chicken and chop it finely, add in sprouts/ shredded capsicums and add salt, pepper, herbs as desired. Cook for 1-2 mins. add in the sauces, mix well and turn off the flame. Similarly, we can use soaked soya chunks, grated paneer, assorted mix veggies as well.

4. Add in the cheese lastly and mix, allow the filling to cool. Prepare a solution of maida and water as a solution to help in sealing the rolls.  Divide the rested dough into 10-12 small lemon sized portions and roll out each portion into a round thin chapati, place a little of the chicken/veg filling towards one side of the chapati, apply a little of the maida water paste on the edges and start rolling and folding it up into a roll or a cigar shape, sides to be locked in and sealed up as well.

5. Heat oil to a medium temperature and slide in the rolls one by one and cook them on all sides evenly and remove once nicely golden browned. Drain them on a kitchen tower/ tissue papers and then cut them 1 x 2 and serve hot.

6. To prepare the dip to go alongside, heat oil in a pan add in garlic, the tomato sauce and all other ingredients with a little water and allow to cook for 1-2 mins. serve it warm with the fried rolls.

Recipe-2] TICKLING TEMPTATIONS

Ingredients:

Canape cups- 12-16 pieces

For the stuffing:

Boiled peeled diced potatoes- 1 cup

Green capsicum- ½ no chopped

Onion- ½ chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Mayonnaise-1/2 cup

Capsico sauce- ½ tsp

Lime juice-1 tsp

Chaat masala- ½ tsp

Crushed black pepper- ¼ tsp

Raisins-2 tsp

Sliced almonds/cashews- 2 tsp

Parsley- 2 tsp chopped

Olives- black/green – 2-3 tsp sliced

Method:

1. Choose between using read to use canape cups/ tart shells or use mini papad and fry/ roast them and shape them into small cups.

2. To prepare the filling, combine together all the ingredients in a mixing bowl, check for seasonings and adjust as per taste.

3. Just before serving, spoon in the prepared filling into the canape cups and garnish it with a choice of colorful options as listed above including nuts.

4. Arrange the set canapes on a serving plate/ platter and serve immediately.

Recipe- 3] DRESSED TO PERFECTION

Ingredients:

Boneless chicken breasts- 400- 500 gms.

For the marination:

Olive oil / oil- 2-3 tsp

Salt and pepper to taste

Mustard paste-1 tsp

White wine- 2 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

For the sauce to go along with the main course:

Boiled chickpeas- 1 cup, kabuli chana

Garlic- 1 tsp chopped

Lime juice-2 tsp

Cashews- 2-3 tsp

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water-2-3 tbsp.

Tahini / white sesame seed paste- 2-3 tsp

Cream cheese- 2-3 tsp

Melted butter- 2-3 tsp

Parsley- 2-3 tsp chopped

Method:

1. To start up with the recipe, prepare the chicken breast pieces, marinate them and keep aside for 20 mins, place them on a greased baking/roasting tray and cook in a pre-heated oven at 160 degrees for 20-25 mins, remove and keep aside.

2. Using a food processor, prepare the chickpea sauce and once it is well blended and smooth, add cream cheese and melted butter and mix it well.

3. To serve the chicken recipe, slice the prepared chicken breasts, arrange them on a serving plate and drizzle over the prepared sauce, garnish with fresh herbs/ micro-greens and serve it with garlic bread.

Recipe-4] EARTHY EVOLUTION

Ingredients:

For the pasta:

Penne pasta / macaroni/ fussili pasta- 2 cups boiled

To toss the pasta:

Olive oil / oil- 2 -3 tsp

Garlic – 1 tsp chopped

Onion- 2 tbsp. chopped

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Salt to taste

Crushed black pepper- to taste

Lime juice-2 tsp

Parsley- 2 tsp chopped

Sliced chicken sausages/ salami pieces- ½ cup

Sliced mushrooms- 1 cup

Fresh cream-1/2 cup

Pesto sauce- ½ cup

Fresh basil- 5-6 no

Grated cheese- ¼ cup

Black and green olives- 3-5 no sliced

Pumpkin seeds/ sunflower seeds- 1-2 tsp

Method:

1. Prepare all the elements for the pasta recipe as listed.

2. Heat oil in a pan, saute the garlic, onion, mushrooms and saute for a few seconds, add in the sausages/ salami or assorted veggies as well as a choice.

3. Add in salt, pepper, herbs, chili flakes, add a little water/stock and then add in the fresh cream and simmer for 2 mins.

4. Add in the boiled pasta, and toss for 1-2 mins, turn off the flame and add in the pesto, lime, pepper finally and mix it lightly.

5. Assemble the pasta on the serving plate, add cheese, basil leaves, cherry tomatoes, micro- greens etc and serve hot.

Recipe- 5] LOADED LOVE FOR CHEESE

Ingredients:

Potatoes- 6-8 no medium sized with skin

Oil- 2 tsp

Butter- 2-3 tsp

Celery- 2-3 tbsp. chopped

Green chili- 1 tsp, chopped

Chicken salami- ¼ cup chopped or grated paneer for veg

Salt and pepper to taste

Mixed herbs-1/ 2 tsp

Chili flakes- ½ tsp

Parsley- 2 tsp chopped

Cream cheese- ½ cup

Grated cheese- ¼ cup

Spring onion greens- 2-3 tbsp.

Method:

1. Pre-heat the oven to 160 degrees celsius. wash the potatoes well, make slits in each potatoes not going down all the way.

2. Place the potatoes in a saucepan with a little salt and par cook them for 3-5 mins, drain the water and carefully remove the potatoes.

3. Mix together the ingredients together with a little seasoning to taste and insert a little of the filling mix into the slit open potatoes. Top them with a little grated cheese and cover with aluminium foil and place for baking for 20-25 mins, last few minutes to be baked open to slightly brown up the cheese on the top.

4. Arrange the baked cheesy potatoes on a serving plate/ platter and garnish with spring onion greens, hung curd dip, sour cream, serve it hot with tomato sauce/ Capsico as a side dish.

Recipe- 6] THE VERY BERRY DELIGHT

Ingredients:

Fresh strawberries- 10-12 no

For the custard – cream mixture

Milk – 400 ml

Sugar to taste

Custard powder-2-3 tsp dissolved

Fresh cream – 1 cup, sweetened, whipped

Vanilla essence- 2-3 drops

Strawberry crush-2-3 tsp

Melted white chocolate/ milk chocolate- ½ cup

Gelatin- 2-3 tsp melted

Crumbled up mava pedha- ¼ cup

Gulkhand- 2-3 tsp

Fresh mint leaves/ cherries/ praline for garnish

Method:

1. Start up by preparing the custard, boil milk add in sugar to taste, add in the dissolved custard powder solution, thicken up to a coating texture, cook for 2-3 mins, turn off the flame, cool and chill.

2. In a mixing bowl, combine together the chilled out custard and add in the sweetened whipped cream, add in vanilla, gelatin, and melted white chocolate, strawberry crush and cut and fold the mixture.

3. Using dessert cups/glasses start layering the dessert starting with the custard cream mix, sprinkle the crumbled indian sweet/mithai add some Gulkhand, nuts, fresh strawberries and continue layering.

4. Allow the cups/glasses to set in the fridge and chill for 2-3 hours and garnish appropriately and serve it cold. It is an unusual combination dessert with a touch of innovation and just right for the occasion.

Here’s wishing all our readers a very Happy Valentine’s Day!

Happy Cooking!