Ingredient Ideology | Passion for Pea to Good Health By: Dr. Kaviraj Khialani: Celebrity Master Chef

Passion for Pea to Good Health

It is commonly known as Kabuli Chana in Hindi and garbanzo in Spanish is a well-known high protein belonging to the legume family. They are one of the earliest cultivated legumes and originally found in the middle-east chickpeas have since become popular across the globe.

It is one of the most popular ingredients and is included as a part of our regular diets in the Indian sub-continent. Chhole as we fondly call commonly is made in a number of ways in various parts of India, while it is more popular in the north some of my favorites include the aloo tikki chhole chaat, the street side popular and dhaba style chhole kulche especially in Amritsar is out of the world. Besides we also use chickpeas in a number of ways too from dips to salads and even baked dishes and in stews too.

Health Benefits of Chickpeas:

• They are a good source of fiber in our diets.

• Chickpeas boost the immunity in our body.

• They are rich in calcium and iron content.

• Chickpeas are heart healthy food.

• Helps in regulating hormonal changes.

• Provides a healthy glowing skin.

• Is good to have in order to keep blood pressure in control.

• Chickpeas increase satiety value in our body

• They are also considered good for a weight loss diet.

• Chickpeas are an excellent source of vegetarian proteins.

• They are widely used in vegan diets and are energizing as well.

• Chickpeas are very rich in minerals as well and are nourishing for our system.

Culinary Uses of Chickpeas:

• Also known as Kabuli chana it is significant in our Indian cuisine and very popular in our homes when it comes to chhole Chawal or Chhole Kulche or Bhature are an all-time favorite.

• Chana is also very popular to make cutlets, tikkis for snacks and koftas as well in rich creamy gravies.

• Kabuli chane wala pulao, chhole aur makhane ki biryani, chickpea pilaf rice, stir fried rice with chickpeas and greens are also some ways of using it.

• Chickpeas are also used to make dips like the most famous one being hummus from middle-eastern cuisine it is now also modified in several colors and flavors as well but the best one classic taste still remains.

• They are also good to add into salads as they make you feel full and add a good filler value as well into the bowl.

• Using it in the famous Indian Chaats has ever since been a weakness of many of us, the StreetSide stalls, food counters are so very mesmerizing with varieties of chickpeas being used, must try some nice mashed chick pea dahi bhallas for a change from the regulars.

• The Moroccan and Turkish cuisines also boast of chickpeas in their world-famous delicacies called tajine with couscous in which chickpeas are a part of the stew in the tajine with meat/chicken and vegetables.

• Chickpeas mashed up spiced and added as stuffing into a paratha also creates variety in parathas and is a feel-good experience too.

• In some of the cuisines, we also use them in stir-fried forms as well a little olive oil, garlic, mint and some light seasonings toss the boiled chickpeas in it and add a splash of lime juice and a few crushed roasted peanuts have it like a in between meal snack.

• Kabuli chane with palak gravy, methi Lasooni chhole, and the famous Bengali puries called loochies also go well with some nice chana masala.

• It is also grounded and its flour form also is useful in a number of recipes from thickening agents to adding binding and also taste and flavor in dough concepts where gluten can’t find its way.

Here are a few recipes with this charismatic ingredient:

Recipe-1] NUTTY CHICKPEA DIP

Ingredients:

Boiled chickpeas- 1 cup

Garlic- 1 tsp chop

Olive oil- 2 tbsp.

Peanut butter-1 tbsp.

Salt and crushed black pepper to taste

Lime juice- 1 tbsp.

Chilled water- 2 -3 tbsp.

Tahini paste- 2 tbsp.

Mint leaves- 8-10 no.

Paprika powder- ¼ tsp

Chaat masala powder- ½ tsp

To serve with: crackers/ sticks of vegetables/ grilled skewers of chicken/ cottage cheese.

Method:

1. Prepare all the ingredients for the dip.

2. In a food processor combine together all the ingredients and adding olive oil and chilled water blend to a smooth paste.

3. Remove into a serving bowl, drizzle little olive oil, sprinkle a little paprika powder, chaat masala powder and few whole boiled chickpeas and some greens for garnish. Serve chilled with varieties as per choice.

Recipe-2] FUSION CHICKPEA CHAAT

Ingredients:

Boiled chickpeas- 1 cup

Boiled groundnuts- ¼ cup

Blanched moong sprouts-1/2 cup

For the chaat:

Onions + tomatoes+ green chilies+ mint + coriander as desired.

Chaat masala- to taste

Salt to taste

Roasted crushed jeera powder-1/4 tsp

Lime juice- 1 tbsp.

Imli chutney- 2 tbsp.

Green mint and coriander chutney- 1 tbsp.

Mayonnaise- ¼ cup + chili sauce- 1 tsp + tomato ketchup -1 tsp- mix well.

Fried/roasted peanuts- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the fusion chana chaat.

2. In a mixing bowl combine all the ingredients and toss the chana chaat.

3. Arrange on a serving plate and top with a drizzling of the mayo mixture and serve chilled.

4. As an additional variety add slices of chicken tikka, seekh kababs, boiled eggs, sliced chicken sausages etc.

Recipe-3] ASIAN CHICKPEA STEW

Ingredients:

Boiled chickpeas- 1 cup

Boiled rajma-1/4 cup

Oil- 1 tbsp.

Butter-1 tsp

Bayleaf-2 no

Peppercorns-4-5

Garlic- 1 tsp chop

Onion- 1 med size chop

Tomato puree-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Potato cubes- ½ cup

Carrots-1/4 cup cubes

Green peas/ French beans/capsicums/corn as desired.

Peanut butter- 1 tbsp. mixed with ¼ cup warm water + 1 tsp soy sauce.

Water/veg stock- 2-3 cups

Raisins/cashews/almonds- 2 tbsp. 

Coriander and mint leave- 1 tbsp. chop for garnish.

For non-veg- chicken cubes/ mutton pieces/ prawns.

Method:

1. Prepare all the ingredients for the stew.

2. Heat oil and butter and add in the Bayleaf, peppercorns, garlic and onion and saute for 15-30 seconds.

3. Add in the tomato and all seasonings and herbs, add a little all spice or garam masala powder if desired.

4. Add in the vegetables of our choice and chickpeas and rajma and saute all well add water or stock, allow to simmer for 10-15 mins, finally add in the peanut butter mixture and stir well, cook for 5 mins.

5. Serve hot garnished with greens and serve along with brown rice or assorted breads.

Recipe-4] MARINATED CHICKPEA AND QUINOA SALAD

Ingredients:

Boiled chickpeas- 1 cup

Cooked quinoa-1/2 cup

For the marination:

Olive oil-2 tbsp.

Mustard paste-1/2 tsp

Chili sauce-1 tsp

Salt and crushed black pepper to taste

Herbs like fresh basil/oregano/thyme/parsley- 1 tsp

Chaat masala-1/2 tsp

Roasted crushed cumin powder-1/4 tsp

Lime juice- 2 tbsp.

White vinegar-1 tsp

Sugar-1/2 tsp

To Add to the Salad: sliced chicken sausages/ boiled cubes of eggs/ saute prawns/ cucumber dices/ cherry tomatoes/ cubes of bell peppers/ saute sliced mushrooms/ boiled American corn/ blanched broccoli/Babycorn etc. [ any choice to be used]

For the base of the salad:

Iceberg lettuce/ assorted greens for the base of the salad.

For the garnish of the salad:

Feta cheese/ black /green olives/ fresh micro greens/ parsley/ cherry tomatoes/ sunflower seeds/ flaxseeds.

Method:

1. Prepare the ingredients for the salad as listed.

2. Marinate the chickpeas and keep them aside for 15-20 mins.

3. Toss the salad with the other choice of ingredients as per the list above and adjust the seasonings.

4. Create a base of the leaves on a serving plate or bowl, place the body and garnish appropriately and serve the salad chilled.

Ingredient Ideology | STEAMED BUNS TO SAVOUR! Delectable Savory Filipino Style Stuffed Steamed Buns

STEAMED BUNS TO SAVOUR !

Delectable Savory Filipino Style Stuffed Steamed Buns

While there are a number of stories associated with the origin of this delicious and delicate all-day Filipino favorite snacky bite, it is believed that one of the military strategists in the olden times linked to the Philippines invented this food which is to be offered as a sacrifice to the gods for healing. They are buns shaped like human heads and are made of flour stuffed with meat filling. Siopao literally meaning hot bun or steamed bun is a Filipino version of the Cantonese steamed bread buns. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines.

Siopao is a steamed rice flour bun with a meat filling that is a very popular Filipino afternoon snack. It is usually eaten with a sweet spicy sauce and goes well with a steaming bowl of beef noodles. It is the larger version of the Cantonese dumpling filled with barbecue pork, which is either steamed or baked. Filipinos fill their siopao with ground beef of pork and shaped like meatballs and cooked in soy sauce and seasonings, but it can also be made with shrimp or shredded chicken with salted duck eggs.

Siopao and its varieties can be found across Asia. It is called Salapao in Thailand, and Pau in Hong Kong. The Chinese version of siopao is baozi filled with vegetables or meat. Baozi was first made during the Three Kingdoms period in China between 220 and 256 A.D. This food was originally called mantou or flour-head. While it is still called mantou in some parts of Southern China, it is now mostly called Baozi. Legend has it that, this food was invented in the shape of a human head and made as an offering to a god.

The basic Baozi idea was brought by Ma Mon Luk, a Chinese immigrant to the Philippines. He began selling Baozi in the streets and gave out door-to-door samples as well as free food for disaster victims. Eventually, he got a small restaurant that became very popular, and this food became part of Filipino culture. The name siopao replaced baozi. They are still popular in both Chinese and Filipino restaurants and are commonly part of dim sum cuisine.

Bola-bola and Asado are the two most popular flavors in the Philippines. Bola-bola siopao is made with finely ground pork and Chinese sausage. Asado siopao is made with diced beef or pork. It is the most popular variety found in restaurants and street vendors. Part of its appeal is the convenience of eating it in one hand.

You can enjoy this tasty bun for breakfast, lunch, evening snack, supper or dinner. Home-made Siopao is a steamed, meat-filled bun that is a part of traditional Filipino cuisine. It is very similar to, and is probably derived from, smaller Chinese dumplings known as Baozi.  

While the basic concept refers it to as a meat-filled bun these are fairly common in many Asian cuisines, in part perhaps because of their versatility and ease of preparation. They’re often a good way to use leftover meat, and the portability of the end product is often really valuable for people with long commutes or who want a quick meal or snack on the go. The buns are always steamed, too, which usually also means that they’re very easy to cook. They’re commonly paired with a range of dipping sauces to go alongside.

Here are a few of my Twist of Taste versions with this easy-to-make steamed delight called SIOPAO!

 Recipe-1] HONEYED CHICKEN SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Honeyed Chicken stuffing:

boneless chicken breast- 1 cup cut into ½ inch cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

tabasco sauce-1/2 tsp

water-1/2 cup

vinegar-1 tsp

honey-2 tsp

corn starch solution- 2 -3 tsp 

whisky/ brandy-2 tsp optional.

Method:

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

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces and all other ingredients as listed and add little water, reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-2] CHINTHAI SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the ChinThai Siopao stuffing:

Boiled chicken - 1 cup cut into fine dices/cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

thai red curry paste-1 tsp

coconut milk thick-1/2 cup

thai sweet chili sauce -1 tsp

water-2-3 tbsp.

vinegar-1 tsp

tender coconut flesh -2 tbsp. chopped

corn starch solution- 2 -3 tsp 

spring onion greens-1/4 cup chopped

sprouts-1/2 cup

Method:

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

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces, sprouts and all other ingredients as listed and add little water, coconut cream/milk reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool add in the greens and tender coconut.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-3] PALAK PANEER BHURJI SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Palak Paneer Siopao stuffing:

oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

ginger-1 tsp chopped

green chili-1 tsp chopped

onion-1/2 chopped

spinach leaves-1 cup roughly cut

paneer-1 cup grated

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

salt and pepper to taste

coriander leaves-2 tsp chopped

Method:

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

2. Start with the stuffing, heat oil, butter and add in the garlic, green chilies, onions and saute for a few seconds, add in the spinach and paneer, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in coriander, cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the palak and paneer bhurji mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-4] SIOPAO AL FRESCO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Siopao Al Fresco stuffing:

Olive oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

onion-1/2 chopped

tofu-1/2 cup cubed

soya granules-1/2 cup soaked

green peas-1/4 cup boiled.

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

basil leaves-4-5 no

chili flakes-1/2 tsp

 Method:

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

2. Start with the stuffing, heat olive oil, butter and add in the garlic, onions and saute for a few seconds, add in the peas, tofu and soya granules, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in chili flakes, basil leaves, and cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover, and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable, and firm-to-touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the al fresco soya and tofu mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high-up flame for around 12-15 mins, open carefully to see them rise in size carefully take them out of the steamer, and serve hot with dipping sauces.

Recipe-5] SIOPAO BOLA BOLA

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Bola Bola stuffing:

Chicken mince-250 gms

Chicken sausage- 2 pieces chopped.

Salt and pepper to taste

Chopped garlic-1 tsp

Chopped onion-1 no

Celery-1 stalk chopped

Soy sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

White vinegar-1-2 tsp

Egg-1 no

Cornstarch-1-2 tsp

Method:

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

2. Bola Bola in this context refers to the mince being used converted into small meat balls or kofta concepts, poached/steamed and then stuffed into the bun dough and steamed together and served.

3. In a food processor jar combine together the ingredients as listed above for the Bola Bola and churn them up into a nice mixture, remove into a bowl, pick them with a teaspoon/ tablespoon drop small roundish portions into the simmering water and poach for 3-5 mins or steam them for 4-7 mins, keep aside.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place couple of the prepared bola bola inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe- 6] MUSHROOM PEPPER SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Mushroom Pepper Stuffing:

Fresh button mushrooms-8-10 sliced

Green capsicum-1 no chopped

Oil-1tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk chopped

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boiled mashed potato-1/4 cup

Cheese-2-3 tbsp. grated

Corn starch solution-2-3 tsp

Parsley/ spring onion-2 tsp chopped

Method:

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

2. Start with the stuffing, heat oil and butter and add in the garlic, onions, celery and saute for a few seconds, add in the mushrooms, capsicums, salt, pepper, herbs, chili flakes and saute for a couple of minutes, add in the sauces as listed and reduce the flame and allow to cook for 4-6 mins. Finally add in little corn starch solution thicken the mixture a little, add in the mashed potato, cheese greens and mix well, keep aside.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the mushroom pepper filling inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson. 

Ingredients

White til 1Kg

Mawa Half Kg

Sugar 400 Grams

Pista 20 gram

Kesar 1gram

Elaichi Powder 20 gram

Steps

1.  Roast 1 kg white Til for 35 to 40 mins on slow flame. Take it out of the gas and let it cool.

2.  Crush the roasted til in the mixture. 

3.  Put 400 Grams of sugar in a pan. Add 300 ml water to sugar and put it on a slow flame for 15 to 20mins to make sugar chashni.

4.  Add half a kg Mawa to Sugar chashni (syrup) and mix well. 

5.  To this add white til mixture and 20 grams of Elaichi powder. 

6.  Mix it well and set the batter in a tray. Garnish it with Kesar and Chopped pista. Cut it into square pieces. And your Til Burfi is ready to serve.

INGREDIENT IDEOLOGY | POWER-PACKED SALADS INTO THE NEW YEAR BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

POWER-PACKED SALADS INTO THE NEW YEAR

Indulge in the crunch & freshness of salads this season & stay rejuvenated!

A Salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, Panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad.

Salads may be served at any point during a meal:

• Appetizer salads- light, smaller-portion salads served as the first course of the meal

• Side salads- to accompany the main course as a side dish; examples include potato salad and coleslaw

• Main course salads- usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese

• Dessert salads- sweet salads containing fruit, gelatin, sweeteners or whipped cream.

When a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include tuna salad, chicken salad, egg salad, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, e.g. macaroni salad, are bound salads. They are popular at picnics and barbecues.

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include regional dishes such as Midwestern America's ambrosia-like glorified rice and cookie salad, which contains crumbled cookies as an ingredient. 

Here are a few simple, easy to make & Nutritious Salad Recipes to start up the new year with positivity and hope in a bowl tossed with health and nutrition:

Recipe-1] TIC TAC TOE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup- iceberg, romaine, cos lettuce.

For the body of the salad:

Boiled sweet corn- 1 cup

Sliced green cucumber- ½ cup

Sliced red onions- ¼ cup

Red radish- 2-3 no sliced

Green capsicum/ red capsicum- ¼ no cubed

Tomatoes-3-4 cherry variety sliced

For the dressing of the salad:

Olive oil- 2 tbsp.

Lime juice- 2 tbsp.

Mustard paste-1 tsp

Rock salt/sea salt- 1/4 tsp

Crushed black pepper- ½ tsp

Roasted crushed cumin-1 /2 tsp

Honey-1 tbsp.

Mint leaves-10-12 no

For the garnish of the salad:

Pomegranate seeds/ flax seeds/ sunflower seeds- 1 tbsp.

Micro greens/ mint/ coriander/parsley- 1 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Add in the body of the salad just before serving.

4. Arrange the lettuce leaves at the base of your serving bowl/ plate.

5. Place the tossed salad on top and garnish it appropriately.

6. Serve immediately.

Recipe-2] BOWL OF FASCINATION

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup- iceberg, romaine, Lollorosso lettuce

For the body of the salad:

Sweet potato- 400 gms, peeled and cubed.

Boiled chickpeas- ½ cup

Shallots/madras onions- ½ cup cut 1 x 2

To saute the sweet potato for 8-10 mins in the following:

Oil- 1 tbsp. + garlic- 1 tsp chop + ginger – 1 tsp chop + salt and pepper to taste + water- ½ cup + garam masala powder- ¼ tsp + chopped coriander- 1 tbsp.

For the dressing of the salad:

Lime juice- 2 tbsp.

Tahini paste- 2 tbsp.

Hung curd-1/2 cup.

Peanut butter- 2 tbsp. blended in 1/4 cup warm water.

Crushed black pepper- ½ tsp

Mint leaves- 2 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Roasted crushed peanuts/roasted almonds/ melon seeds- as desired.

Fresh herbs- basil/ oregano/ thyme- as available can be added.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the lime, peanut butter mixture, pepper, salt, and mint leaves, and mix well.

3. Add in the body of the salad- cook the sweet potato separately and add it here along with the shallots and chickpeas toss well.

4. Arrange the base of the salad in a serving bowl, and arrange the salad over it.

5. In another mixing bowl combine the hung curd + tahini + chat masala mix well and add that on top of the salad like a drizzle topping and garnish, and serve.

Recipe-3] TRUE TO LIFE TOSS 

Ingredients:

For the base of the salad:

White and purple cabbage- 1 cup shredded

For the body of the salad:

Sprouted moong – 2 cups

Cucumber-1/2 cup cubed

Tomatoes-1/4 cup cubed

Green chilies- 1 tsp chop

Onions-2 tbsp. chop

Pomegranate seeds- ¼ cup

Grapes- black/green-1/2 cup

Chickoo-2 no peel and cubed.

For the dressing:

Olive oil- 2 tsp

Lime juice- 2 tbsp.

Honey-1 tsp

Jeera powder-1/2 tsp

Chat masala-1/2 tsp

Ginger juice- 1 tsp

Mango pickle masala- 1 tsp from your mango pickle jar.

Mint leaves-1 tbsp. + 1 tbsp. coriander/basil leaves

For the garnish of the salad:

Chia seeds/ sunflower seeds/ sesame seeds- 1 tsp

Method:

1. Prepare the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Just before serving add in the body of the salad and toss well.

4. Arrange the base on a serving plate/bowl top it up with the tossed salad.

5. Garnish appropriately as desired and serve chilled.

Recipe-4] LA VOILA SALATA

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup – Lollorosso, chicory, cos lettuce

For the body of the salad:

Fusilli pasta- 2 cups or any pasta of your choice- boiled.

Tofu/ Paneer-1/2 cup cubes grilled/pan fried.

Cherry tomatoes- 5-6 no cut 1x 2

Red/green/yellow peppers-1/2 cup cubed

Broccoli florets- 1 cup blanched.

For the dressing of the salad:

Olive oil- 2 tsp

Garlic- 1 tsp chop/burnt garlic flakes- 1 tsp.

Tomato ketchup- 2 tsp

Lime juice- 2 tsp

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Salt and crushed black pepper-to taste

Parsley- 1 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Black and green olives- 3-4 no sliced.

Fresh basil/rosemary- 2 tbsp.

Shavings of parmesan/ cheese- 2 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the body and the dressing and toss well.

3. Arrange the base of the salad on a salad plate or bowl, place the tossed salad on the base, garnish it well and serve it immediately along with a portion of crispy garlic bread.

Recipe-5] FRUITY PARADISE

Ingredients:

For the base of the salad:

Banana leaf- 1 no cut it as per the size of the serving plate/platter.

For the body of the salad: use your choice of fruits.

Watermelon- 1 cup cubes

Musk melon-1/2 cup cubes

Green apple- ½ no cubed

Chickoo- ½ cup cubed

Papaya-1 cup cubed.

For the dressing of the salad:

Orange segments- ½ cup from fresh orange

Ginger juice- 1 tbsp.

Mint leaves- 10-12 no 

Honey-1 tbsp.

Chat masala-1/2 tsp

Mustard paste- ½ tsp

Lime juice- 2 tbsp.

Sunflower seeds/ melon seeds- 2 tsp

For the garnish of the salad:

Pomegranate seeds- ½ cup/ olives/ grapes/ fresh herbs/ micro greens 

Method:

1.Prepare all the ingredients for the salad.

2. Use choice of fruits as per seasonal availability.

3. Combine the dressing ingredients in a mixing bowl.

4. Add in the fruits to the dressing bowl just before serving, toss well.

5. Arrange the banana leaf on a serving plate/platter top it with the tossed salad, garnish appropriately and serve use assorted nuts like walnuts/ apricots/pine nuts etc on this salad.

Ingredient Ideology | Asian Wok Style Cooking OODLES TO THE NOODLES BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Asian Wok Style Cooking OODLES TO THE NOODLES!

We all love noodles and why not, they are so tasty and so versatile! Although a lot of negative publicity is done around them, they are still around and are savored as a staple in several countries. The origin of noodles dates back to 4000 years ago in China. At present, noodles are available in more than 30 varieties in different parts of the world. You will be surprised to know that the humble bowl of noodles is full of nutrients and has now reached even space, all thanks to technology. It was only after World War II; noodles became an integral part of Chinese food history. This 4000-year-old food item has some really interesting and shocking facts associated with it that no one can ever imagine.

Noodles or Chow Mein is one of the forms of an authentic dish called, in Mandarin, "ch'ao mien", or "stir-fried noodles". The authentic dish is prepared by frying boiled noodles w with a few bits of meat and vegetables. Those crisp noodles served in this country are not found in China. Literal meaning. "Stir-fried noodles". Chow Mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Although food historians can't really agree on who made the first chow Mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China. Chow Mein is one of the all-time favorite dish popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

Here are a few easy-to-toss and relish recipes with Noodles!

Recipe-1] CHIN THAI NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 red chilies, slit

2-3 green chilies, slit

½ cup carrots, shredded

½ cup red/ yellow capsicum, shredded

½ cup snow peas, blanched

Salt and pepper to taste

1-2 tsp soya sauce

1-2 tsp thai red chili sauce

1-2 tsp thai sweet chili sauce

1 cup stock/water

¼ tsp sugar

4-5 no fresh basil leaves

3-4 pieces’ lemon grass

3-4 no lemon leaves

2-3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

Method: Pre-prep all the ingredients for the recipe as listed. Start with the boiling of the noodles and once they are just cooked, remove from the hot boiling water, refresh with cold water and sprinkle a little oil and toss, keep aside. Heat oil in a wok/ pan and add in the lemon grass, ginger, garlic, onions, chilies and stir for 1 min. add in the assorted veggies and saute for 1 min. add in the sauces, seasonings, little water / stock and cook for 1-2 mins, add in the noodles, also add variety of other ingredients as desired like stir fried/ boiled/ roast chicken/ shrimps/ prawns/fish cubes can also be added. For the veg options we can use tofu/mushrooms as well. Add in the peanuts and greens at the end and serve hot.

Recipe-2] HIDDEN TREASURE NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

½ cup carrots, shredded

½ cup white cabbage, shredded

½ cup green capsicum, shredded

Salt and pepper to taste

2 tsp soya sauce

2 tsp chili vinegar

2 tsp red chili sauce

1 tsp green chili sauce

¼ tsp sugar

½ cup sliced mushrooms

½ cup sliced Babycorn

Water-1/4 cup

2-3 tbsp. spring onion greens

Method: Pre-prep the ingredients as per the recipe. Start with the boiling of the noodles, once just cooked remove from the boiling water and refresh with cold water, sprinkle little oil and toss, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, onions and chilies, add in the assorted veggies as per choice and add seasonings, sauces, little water and cook for 1-2 mins. Add in the boiled noodles, cook for 2-3 mins, add in the non-veg options if any like boiled/shredded chicken/fish/shrimps/eggs etc and serve hot garnished with the greens.

Recipe-3] PEPPERY CHICKEN NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

1-2 red chilies, shredded

1-2 no star anise 

½ cup yellow capsicum, shredded

½ cup red capsicum, shredded

½ cup broccoli florets, blanched

½ cup zucchini slices, blanched

1 cup shredded boneless chicken pieces, boiled.

Salt and pepper to taste

2 tsp soya sauce

2 tsp schezuan sauce

1 tsp green chili sauce

¼ tsp sugar

2-3 tbsp. sliced water chestnuts

2 tsp white vinegar with green chilies

2-3 tsp coriander leaves, chopped

2-3 tsp spring onion greens, chopped

Method: Pre-prep all the ingredients for the dish as per the recipe. Start with the boiling of the noodles, drain them once just cooked, refresh with cold water, sprinkle little oil over them, toss and keep aside. Heat oil in a wok, add in the ingredients one by one, start sautéing the ginger, garlic, chilies, onions for a few seconds. Add in the assortment of vegetables as per choice and chicken/ meat/ fish etc as well. Add in the sauces, seasonings and little water and cook for 3-4 mins on a low flame. Now add in the boiled noodles, sliced water chestnuts adjust seasonings to taste and cook for 2-3 mins, turn off the flame add in the greens for garnish and serve hot.

Recipe-4] SEAFOOD TOSSED NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 pieces of lemon grass

3-4 no fresh basil leaves

1 cup prawns, shelled, cleaned, washed

1 cup boneless fish cubes

2 eggs, scrambled

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

½ cup carrots, shredded

½ cup green capsicum, shredded

2-3 tbsp. spring onion greens, chopped

Method: Pre-prep the ingredients as per the list as given. Start with the boiling of the noodles, drain them once just cooked, refresh with cold water, sprinkle little oil on them, toss and keep aside. Heat oil in a wok, start by sautéing the ginger, garlic, chilies, onions, lemon grass, basil leaves and cook for 30 seconds. Add in the assorted seafood of your choice and cook for 1-2 mins, add in the veggies, sauces, seasonings and add in little water/stock just to cook up the mixture a little for a few mins, add in the cooked noodles and toss them well. Cook for 2-3 mins, add in the scrambled eggs for added taste and eye appeal along with greens to garnish and serve hot.

Recipe- 5] WOK TOSSED VEGGIE NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

1 cup assorted mushrooms, sliced

½ cup bean sprouts

½ cup water chestnuts, sliced

½ cup bamboo shoots, sliced

½ cup mix veggies like carrots, beans, capsicums, shredded.

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

¼ cup stock/water

2 tsp schezuan sauce

2-3 tbsp. spring onion greens, chopped

Method: Pre-prep all the ingredients as per the recipe listed. Start by cooking up the noodles first, boil them until just cooked stage and refresh with chilled water, add a little oil and toss them, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, chilies, onions for a few seconds. Add in the assorted veggies as per choice and toss them for a few seconds. Add seasonings, sauces, little water/stock and cook for 2-3 mins. Now add in the cooked noodles, toss well, adjust the flavor of the sauces/ seasonings and cook for 2-3 mins. Serve hot garnished with greens.

Recipe- 6] CHEFS SPECIAL NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

½ cup Babycorn, sliced, blanched

½ cup green/yellow zucchini, sliced, blanched

½ cup broccoli, florets, blanched

½ cup sliced/ shredded roast chicken/ meat

3-4 sliced chicken sausages

2 tsp soya sauce

2 tsp red chili sauce

2 tsp green chili sauce

2 tsp peanut butter

2 tsp tomato ketchup

¼ cup water/stock

2 -3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

2-3 tsp chili vinegar

Method: Pre-prep the ingredients for the recipe as listed. Start with boiling of the noodles, cook them until just done and refresh with cold water, sprinkle little oil and toss, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, chilies, onions for a few seconds. Add in the assorted veggies and toss them add seasonings, sauces to taste and little water to cook, allow to simmer for 2-3 mins. Now add in the non-veg ingredients which can be pre-cooked and added. Also add in the boiled/cooked noodles and give it a nice mix. Cook for 2-3 mins and adjust the seasonings/ sauces as per taste. Serve hot garnished with peanuts, greens or even a double fried egg.

Christmas Specials Recipes by Chef Sohail Karimi from Radisson Blu Resort and Spa Karjat

Roast Turkey with Giblet Gravy

For Turkey Marination : Whole Turkey - 4.5 kg Salt - as required Black Pepper Powder – as required Paprika Powder – 1 tablespoon 

For Flavored Butter : 1 cup (2 sticks) unsalted soft butter – 1 cup 

 Olive Oil – 2tbsp Fresh 

Lemon Juice – 4 tbsp 

 Large Lemon Whole – 1 no Lemon 

Zest – ½ tbsp. 

 Garlic – 2 large cloves pressed 

 Freshly Chopped Parsley – ¼ cup 

 Salt – ½ tbsp. 

 Black Pepper – ½ tbsp freshly ground

For Stuffing:

• Large Onion – 200 gms (no peeling) 

•  Fresh Orange – 1 piece (cut into wedges)

•  Green Apple – 1 piece (cut into wedges)                                                           Garlic Cloves – 1/2 (no peeling)

•  Fresh Parsley – 50 gms 

•  Lemon – 1 no quartered

For Giblet Gravy :

• Giblets from a whole turkey or chicken Cold Water – 4 cups

• Unsalted Butter – 4 tbsp 

• All-Purpose Flour – 4 tbsp Pan Drippings of Roast Turkey – 2 cups

• Milk – ½ cup 

• Salt – ½ tsp

• Freshly Ground Black Pepper – ½ tsp

• Hard-Boiled Eggs – 2 no (coarsely chopped)

Method for Seasoning, Stuffing, and Tying up a Tusticks

1.  Season inside of the turkey cavity generously with about salt and pepper powder.

2.  In a medium bowl, combine 2 sticks softened butter, 2 tbsp olive oil, 1/2 tbsp lemon zest, 4 tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 tbsp salt, 1/2 tsp pepper. Mash with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes). 

3.  Take a whiff of it you'll fall in love with how fresh it smells!

4.  Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.

5.  Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavour.

6.  Rub the remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love crisp, salty skin.

Stuff turkey with quartered onion, 4 halved garlic cloves, fresh parsley and quartered lemon, apple and orange wedgs. 

7.  Tie turkey base and legs together, crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

How to Roast a Turkey: Pre-heat the oven to 200˚C on the bake mode. Place oven rack in the lower part of your oven.

Here is a fantastic tip: to protect the turkey breast and keep it juicy: 

Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil, it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.

Place an oven-safe meat thermometer into the bird, beneath the drum stick, deep into the dark meat. Start roasting uncovered at 200˚C for 20 min.

Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply the prepared foil triangle to the turkey breast area.

Reduce oven to 160˚C and bake for another 2 hours 30 min for a 12 lb bird. 

Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.

Notes : 

If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting.

Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly.

Remove the neck and bag of giblets from the turkey.

Pat dry turkey with paper towels. Let turkey sit in a roasting pan lined with paper towels to soak up any excess water from the turkey.

Fold the wings behind the turkey; if you don't they are the quickest to scorch and dry out.

Method for Giblet Gravy:

1.  Place the giblets into a saucepan and cover with 4 cups of cold water. Bring to a boil. Reduce the heat to low and simmer for about 1 1/2 to 2 hours. Add the liver and continue to simmer, 30 minutes more.

2.  Place a mesh strainer or colander over a large bowl. Drain the giblets. Set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop it with the rest of the meat.

3.  Over low heat, melt the butter in a medium heavy-duty saucepan. Stir in the flour. Cook, stirring continuously until the roux just barely begins to turn golden, 3 to 5 minutes.

4.  If you don't have drippings from a roasted turkey or if you only have a small amount, add the giblet broth or turkey stock to make 2 cups. Slowly stir the drippings or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes.

5. Taste and season the gravy with salt and pepper to taste. Stir in the hard-boiled eggs and giblets and serve.

Fish Wellington Recipe

Ingredients:

•  Butter – 2 tbsp 

•  Garlic – 6 cloves (chopped) 

•  Onion – 1 medium (chopped) 

•  Fresh Spinach - 350 gms 

•  Salt - 1 tsp (for spinach) 

•  Pepper Powder – 1 tsp (for spinach) Bread Crumb – 80 gms

•  Cream Cheese - 200 gms

•  Shredded Parmesan Cheese - 80 gms Fresh Dill – 4 tbsp (chopped)

•  Puff Pastry – 2 sheets (softened to room temperature) 

•  Sea Bass Fillet – 1 

•  Salt – 1 tsp (for fish)

•  Pepper Powder -1 tsp (for fish) 

•  Whole Egg – 1 no (beaten)

Preparation:

Preheat oven to 220°C / 425°

1.  Put a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

2.  Add the spinach, salt, and pepper, cooking until spinach is wilted.

3.  Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

4.  On a cutting board, smooth out the sheet of puff pastry. Place the fish fillet in the middle of the pastry and season both sides with salt and pepper.

5.  Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.

6.  Cover the fish fillet with another sheet of puff pastry. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper. Trim any excess pastry from the ends, then fold the ends. Flip the puff pastry-wrapped fish over and transfer for a baking sheet lined with parchment paper. 

7.  Give it a fish shape

Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.

8.  Brush the top again with the egg wash. Bake for 20-25 minutes, until pastry is golden brown. Slice, then serve with vegetables.

Recipes by Radisson Blu Resort and Spa Karjat

Chef Sohail Karimi

Plum Pudding Recipe from Fairfield by Marriott, Mumbai

Plum Pudding*

• 250 Grams butter

• 150 Grams Sugar

• 100 Grams chopped apple

• 100 Grams of cake crumbs

• 60 Grams Flour

• 4 Gram baking powder

• 4 Eggs

• 60 Grams cream 

• 600 Grams soaked dry fruits

• 40 Gram Caramel Color 

Steps:

1.  Whisk Butter and Sugar till gets light and fluffy. 

2.  Add eggs one by one to the cream mixture that you prepared.

3.  Mix baking powder with the flour.

4.  Put this flour in Soaked Dryfruits and mix it. 

5.  Add this soaked dryfruit and flour mixture with the cream mixture. 

6.   Mix 60 gram of cream with Chopped Apple. Add the soaked dry fruit mixture in it. 

7.  Add caramel color to it.  

8.  Put this mixture in the pudding mould cover it with aluminum foil And put it in a tray with some water and steam at 150 degrees centi for 35mins until it bakes. 

9.  Once it's baked demould it and serve it hot with either brandy sauce or custard sauce. 

Chef Sunil Vaishampayan

Recipe shared by Chef Sunil Vaishampayan

Ingredient Ideology | STRAWBERRY SEASON SPECIAL BY: Dr. Kaviraj Khialani: Celebrity Master Chef

STRAWBERRY SEASON SPECIAL

Superfruit loaded with goodness & versatility

The first look of it is so very pleasing & inviting appealing to the eyes and the senses! Yes, it is the very impressive seasonal fruit most of us wish to have in many forms, Strawberries! It has been one of my all-time favorites since a long time and trying out new delicacies with this delicate vibrant and burst of mouthfeel expressions has been truly wonderful.

It is one of the most economical and important fruits from the berry family consumed for its high pack nutrient content and of course its pleasant personality. A fruit which blends itself into various types of recipes from a morning breakfast cereal bowl to being tossed into salads, having them into jams, marmalades & preserves they promise to be around us all year through. They are one of the most well-liked and best-voted fruits globally by a great number of foodies, not to forget the only fruit with seeds on its outer side!

One of my latest trials with strawberries has been with watermelon and minted strawberry gazpacho shots refreshing and nutritious they are a must for a detox diet!

Health Benefits of Strawberries:

• Packed with antioxidants, excellent source of Vitamin –C, and also helps us lower cholesterol.

• Improves health of hair, skin, good for the eyes too.

• Strawberries reduce inflammation & lower blood pressure, rich in fiber, and cholesterol free.

• It helps lose fat and in weight management.

• Strawberries are considered good for the heart.

• It is also considered an anti-aging ingredient.

• Strawberries are good immunity-boosting fruit.

• They are considered to be good for the bones as well.

• Strawberries are high in omega-3s fatty acids.

• They contain a good amount of folate, preventing anemia

Uses of Strawberries in our Kitchen & Bakery-Confectionary:

• A fresh strawberry milkshake of course remains on top of the charts for most of us and we just love the taste and flavor of the tall glass!

• Strawberries taste amazing fresh, just the way they are tossed into various combinations as salads with mild dressings work well, combine them with greens, herbs, cheese & honey-ginger flavors that taste awesome.

• Health shakes, smoothies and frozen yogurts with strawberries are yum to have too, do try having them accompanied to your French Toast.

• Some of us freeze strawberries as well in order to store them for a few more days and enjoy them a little after the season too.

• A strawberry mousse, cheesecake, jelly with custard with a combination of fresh fruits.

• Strawberries coated with chocolate for a nice dessert platter work well, appeal to a lot of people and dark or white chocolate too complements them well.

• A nice strawberry coulis or a sauce to use for plating desserts adds a totally different dimension to the final product.

• A breakfast/brunch counter usually has toppings with strawberries to go with freshly made pancakes, waffles, or being flambéed with some brandy/rum etc.

• A great ingredient for a garnish for a salad, a chilled soup, a set dessert, toppings for decorating cupcakes, iced muffins etc.

• Fresh strawberry salsa too is a good way to use it in dips and accompaniments to go with cold starters to desserts.

• Strawberry sorbet, ice-cream, strawberry cream, to me fusion works wonders with seviyan payassam with bits of fresh strawberries, sago strawberry pudding, kulfis & how about trying a strawberry tiramisu? 

Here are a couple of easy-to-make recipes with Strawberries:

Recipe-1] SEASONAL SHAKE

Ingredients:

Fresh strawberries- 8-10 no- cut into pieces.

Warm milk- 2 cups- options of using regular/oats/soy/almond milk.

Oats- ½ cup simmered & cooked in 1 cup milk for 10 mins with 1 tbsp. jaggery/brown sugar could be used, allow to cool.

Honey- 1 tbsp.

Sliced cashews- 1 tbsp.

Raisins- 1 tsp.

Sunflower seeds/melon seeds- 1 tsp.

Banana- 1 ripe.

Method:

1. Prepare all the ingredients for the shake.

2. In a blender jar combine together all the ingredients.

3. Churn up the contents into a nice smooth shake.

4. Check for sweetness and adjust accordingly.

5. Pour into glasses serve immediately.

6. Garnish with fresh mint, fresh sliced strawberries, kiwi fruit/ seeds of your choice.

Chefs Variations:

We can also use healthy cookies/biscuits as well to add to our shake in place of oats cooked in milk.

Try using a variety of ingredients like fresh pomegranate seeds as well to be a part of the garnish

Assorted berries can also be used to make varietals.

Recipe-2] NUTTY STRAWBERRY CHIA PUDDING

Ingredients

Fresh strawberries- 10-12 no.

For the Pudding:

Milk- 2 cups- options of regular/soy/oats/cashew/almond milk.

Sugar/honey/dates/jaggery- sweeteners to choose as per taste

Chia seeds-1/4 cup soaked in 2 cups water for 20 mins.

Chopped assorted nuts- apricots/ sultanas/ almonds/pista etc

Milk chocolate/white chocolate- 2-3 tbsp. grated

Crumbs of digestive biscuits- ½ cup

Fresh fruits like banana/ chickoo etc- ½ cut

Method:

1. Prepare all the ingredients for the dessert.
2.In a saucepan combine together the milk, soaked chia seeds and sweeteners to taste, cook on low flame for 6-8 mins.

3. Divide the mixture into two parts, to the first part add the crushed powdered digestive biscuits, fruits, nuts and mix well, pour into a glass/dessert cup.

4. To the second mixture add the white or milk chocolate and nuts and mix well, pour this mixture in the same glass or bowl and allow to set in the fridge for an hour, garnish with fresh berries and serve.

Chefs Variations:

Try the pudding with vanilla custard, chocolate sauce and some cake crumbs as well for a varied flavour.

Fresh strawberries layered in between date and walnut brownies topped with a nice saffron rabdi tastes yum!

Use fresh strawberry puree blend it into low fat cream cheese and greek yogurt layer it with oatmeal cookies/ ragi cookies and serve it like a chilled dessert.

Recipe- 3] STRAWBERRY POWER PACK SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves- 2 cups- iceberg/ romaine/ cos/ Lollorosso.

For the body of the salad:

Fresh strawberries- 1 cup cut

Sliced green cucumber- 1 cup

Feta cheese- ¼ cup crumbled

Cherry tomatoes- ½ cup cut

Sliced pink onions/ red radish- ¼ cup

For the dressing of the salad:

Olive oil- 1 tbsp.

Lime juice- 2 tbsp.

Mint leaves- 8-10 nos.

Mustard paste- 1 tsp

Rock salt/chaat masala- ½ tsp

Honey- 1 tsp.

For the garnish of the salad:

Assorted fresh herbs/ choice of seeds like melon/sunflower/pumpkin or assorted nuts like slivers of roasted almonds/pista etc

Method:

1. Prepare all the ingredients for the salad

2. Assemble the dressing elements into a mixing bowl and stir well or shake in a jar format

3. Arrange the base of the salad on a serving plate.

4. Drizzle the dressing over just before serving.

5. Garnish appropriately as per choice of options and serve.

Chefs Variations:

Try the same salad with elements like boiled cubes of eggs, chicken cubes- roasted/grilled/boiled, sliced grilled prawns/fish, use shredded white/purple cabbage as a base.

I also like to add a little date puree at times into a dressing with berries in a salad since they balance the flavors well.

Can also have this salad only with a combination of fruits like papaya, kiwi, mango, pineapple, pears, grapes etc and the feta cheese.

Raan Mussalam Recipe by Chef Ashfaque Ali

Bark of Cinnamomum species. Cinnamon contains antioxidants, which are a healthy component of the diet that help neutralize free radicals, preventing them from damaging cells in the body. Cinnamaldehyde also has some antibacterial properties and might slow down the growth of cancerous cells. A cup of cinnamon tea everyday can reduce stress and body ache.

Black cardamom

Also know as Bengal cardamom. It gives powerful smoky flavor and has a huge health benefits too. It is very uses full for congestion of lungs, and digestive disorder etc to name a few.

Grinding and blending

Mixture of these two spices gives heavenly flavor and aroma to any dish. It can be use to make nice mutton, Biryani and stews.

Take a quantity of 2:3, broil them and let it cool and stone grind to get a better result. Keep it in an air-tight container and use it adequately to flavor the choice of your dishes.

Raan Mussalam

Ingredients

For marination

3kg lamb leg (clean, wash, and prick it with knife)

4onion finely slice

4tomatoes chopped

300g yoghurt

3 black cardamoms

2 cinnamon sticks

3 tablespoon ginger garlic paste

100g mint leaves

100g Fresh coriander stems

1 tablespoon red chili powder

1 teaspoon Turmeric powder

1 tablespoon coriander powder

Salt to taste

For dishing out 

Ghee

Ginger

Green chilly

Ran gravy

Fried onion

Red chilly powder

Cinnamon and black cardamom powder

100ml cream

10-15 leaves of mint finely chopped 

50g fresh coriander

Kewra

Saffron water

Method

• Marinade the mutton leg with marination ingredients and rub the mixture nicely to the mutton leg. Allow the mixture to be in the marination for 4-6 hrs.

• Arrange the legs in the roasting try by covering it with its own marination then seal the tray with aluminum foil nicely & then Place it into the pre heated oven for 3 hours at 180c.

• Remove the tray from the oven and check the tenderness if require then put it back again for another 20 minute.

• Remove the legs from the mixture and separate the meat from the bone discard the unwanted tissues and keep it aside.

• Blend the mixture in mixer grinder and strain through conical strainer and keep it aside use it as Raan gravy

• Heat the ghee in a pan and add chopped ginger green chilly and sauté it gently add the strained gravy and cook it nicely so that the extra moisture goes out.

• Add powdered spices and cook it for another 2-3 minutes add the separated meat to the gravy toss it gently add cream, check seasoning adjust accordingly.

• Add chopped green, kewra water and dissolved saffron and serve hot on serving pan.

Chef Ashfaque Ali

A skilled professional, recognized for a comprehensive knowledge of national and international cuisine and an innovative approach to setting the stage for a customized culinary experience. Over 17 years of progressive Indian cuisine experience in managing the provision of fine dining for renowned luxury hotel and Michelin starred restaurants, refining the art of Indian cooking, developing Progressive menus, and preparing Indian dishes influenced by culturally diverse regions around India.

He worked with high end luxurious Indian and international brands like, The Oberoi, Shangri-la, Four seasons, Jumeirah and Meydan. He has also done preopening of very high end fine dining restaurant with Michelin starred chef Vineet Bhatia at two different location, one in Riyadh (Maharaja East) and another one in Doha (Indigo 360) . From his deep cuisine knowledge of different cultures across India, he will be sharing his secret trick of paring of spices to get maximum flavor and make aromatic dishes.Two spices which Chef Ali’s feels are the soul of Indian cuisine and are precious to him. Black cardamom and cinnamon, He feels that only these two spices are the soul of making flavorful Indian dishes, Rather than having hundreds of spices at home only these two spices can do wonders to home cooked meals. Plus these spices not only give good flavor to the dish but also have great medicinal benefits.

Ingredient Ideology | WINTER WARMING WALNUTS By: Dr. Kaviraj Khialani – Celebrity Master Chef.

WINTER WARMING WALNUTS

A BUNDLE FULL OF BENEFITS TO EXPLORE AND IMBIBE

Walnuts are one of those varieties of nuts that have been known to us since a very long time and come winter come walnuts used to be the call I heard as I grew up from the elders in the house to the kids all would get going working hard to crack those nuts against all possible options to check what’s in store within and relist the fruit from the bundle of joy and well-being.

Walnuts are known to be an edible seed of a drupe and not a true botanical nut, rounded, single-seeded stoned fruits of the walnut tree used for its inner goodness upon ripening and nutritive consumption, we often refer to them as Persian or English varietals, not to forget they must be processed and stored properly since their poor storage often makes them susceptible to insect and fungal mold infestations, a mold infested walnut batch is to be discarded completely. 

From having it as it is in its naturally crunchy texture and dense woody mouthfeel to having it in desserts, coffee walnut brownie, date and walnut pancakes, walnut banana bread, in health bars, in chocolates, milkshakes, smoothies, a few main courses as well walnuts have found their space well enough in our kitchen and bakery since a while now.

Let us have a look at the:

Top 10 Health Benefits of Warming up with Walnuts:

1. Walnuts are considered good for hair, skin, bones and assist in graceful aging.

2. Walnuts are high in anti-oxidants, helps fight stress, are nutritionally dense form of food.

3. Walnuts assist our body in healthy blood formation, lubricates our digestive system.

4. Walnuts are a rich source of Vitamin E and omega 3 fat from plants including walnuts which is called as alpha-linolenic acid [ALA]

5. Walnuts are known to be good for the memory and brain and also improve metabolism.

6. Walnuts also contain Vitamin- B complex, they also strengthen the kidneys and lungs.

7 Walnuts prevent inflammation in the body and prevents constipation and helps digestion in our system.

8.Walnuts help in treatment of type-2 diabetes and also helps in weight loss and management.

9. Walnuts are also called as longevity food, gets us good sleep, and also helps reproductive health in men.

10. Walnuts offer us a balance of all the essential nutrients needed on a daily basis for smooth functioning and also its consumption gives a feeling of satiety and fullness.

Top 10 Culinary Uses of Walnuts:

1. Adding walnuts to health shakes and bars, having them in between the meals during the day, having them in warm milk before sleeping at night, walnut cinnamon cookies & soy walnut biscuits are a good choice as well.

2. Walnuts have been used in making Akhroat ka halwa, sheera, and also used in making various Indian sweet look great as a part of garnish.

3. Using walnuts in salads adding them for that crunch on top is a great option, it also can form the part of the body like in waldorf salad, try adding it to a vinaigrette dressing it works well too, also a little drizzle of walnut oil on a salad can change its entire mouthfeel.

4. Date & walnut muffins, banana flax seed and walnut bread, whole grain pancakes with fruity walnut toppings, walnut and tropical fruit waffles are some of the ways of using it.

5. Walnuts in stir fries, adding them to a filling for pies, crusts, pastries and tarts also works well, it can easily blend itself well be it sweet or savory preparations.

6. Cheese, spinach and walnut tartlets, chicken and walnut pies, walnut and mushroom crepes, soy walnut meatballs, tofu and walnut Asian style stir fry are some of the ways to use walnuts too.

7. Add them for that crunch to a sandwich spread as well with avocado, lime, mint, garlic and olive oil to spread its wholesome nutrition on the bread layering it to be relished.

8. Steamed fish with walnuts dressed in sweet chili sauce wrapped in lettuce leaves, walnut oatmeal idlis, walnut and tahini chutney, walnut butter on crackers with grapes and cheese like a canape concept.

9. Baked berry and walnut bread pudding with custard sauce, walnut parfaits, date and walnut mousse, chick pea walnut falafels in pita pockets, coriander walnut and chili pesto sauce tossed with boiled pasta of your choice and fresh basil, parmesan shavings.

10. Walnut, Celery and Cream Cheese in pastry cases called Vol-Au-Vents, open sandwiches, dips and chutney concepts with walnut and paprika blended with tahini paste and mayonnaise can be offered with grilled and BBQ foods as well. 

Here are a few simple and easy to make recipes with Walnuts for all our readers:

Recipe-1] HERBED WALNUT & PEA DIP

Ingredients:

Walnuts- 10-12 nos.

Boiled chickpeas- 1 cup

Garlic- 1 tsp chopped

Coriander leaves-2 tbsp. chopped

Mayonnaise- ¼ cup

Salt and crushed black pepper- to taste

Roasted crushed cumin – ½ tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Olive oil/ oil- 1 tbsp.

Lime juice- 1 tbsp.

Chilled water- 2 tbsp.

To serve the dip with: assorted sticks of vegetables/ crackers/ pita bread/ cheese straws/ Lavash etc.

Method:

1. Prepare all the ingredients for the dip and keep ready

2. Using a mixer grinder jar combine together all the ingredients and churn them well into a dip.

3. Remove and serve into a dip bowl, serve chilled.

Recipe-2] HEALTHY FRUITY WALNUT SHAKE

Ingredients:

Walnuts- 5 -6 nos.

Soy milk/milk/oats milk/- 2 cups

Vanilla essence or pinch of green cardamom/cinnamon powder-1 pinch- [any 1]

Banana- 1 no ripe

Dates- 3 -4 no.

Mint leaves- 4-5 no.

Chia seeds/ sunflower seeds/pumpkin seeds- 1 tsp [any 1]

Can add any other nuts or dried fruits of your choice as well like apricots/ raisins/sultanas etc.

Method:

1. Prepare all the ingredients for the healthy shake.

2. Using a blender churn together all the ingredients to a smooth texture.

3. Pour into serving glasses and garnish as desired and relish.

Recipe-3] WALNUT VEGGIE SOUP

Ingredients:

Walnuts- 6-8 nos.

Olive oil/oil -1 tbsp.

Bayleaf-1 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Spring onion/onion- 2 small- chopped.

Assorted mixed vegetables of your choice: carrots/beans/peas/potatoes/pumpkin/capsicums/sweet potato/beetroot etc can be used.

For non-veg options: add boiled chicken/ saute prawns/ sliced sausages etc once the soup is ready.

Salt and pepper to taste

Water/veg stock- 3-4 cups

Tomatoes-2 med-sized chopped

Mixed herbs- ½ tsp or fresh herbs like basil/rosemary/thyme

Garam masala powder-1/2 tsp

Milk top cream- 2 tbsp.- optional

Coriander leaves- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for this healthy and worthy soup.

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

3. Add in the vegetables of your choice, tomatoes, salt, pepper, spices, herbs, chili flakes, tomatoes and mix well.

4. Add in the water/stock and simmer for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil, check for seasonings, texture etc and add in the cream, walnuts and mix well.

6. Serve hot.

British Chef Makes All things Christmassy and Delicious for India

New Delhi, November 2022: Christmas- the festival of joy is in many ways, the pandora's box of happiness. And part of this happiness stems from the culture and cuisine associated with the festival. The practice of cake mixing begins quite early, mostly in the first week of November itself. It is an age-old tradition where kilograms of dry fruits, nuts, and spices are combined together to form a mixture. This mixture is then soaked in alcoholic blends for some days to let them soak all the flavors and aroma. Since alcohol is a preservative, the mixture is preserved for a long time period.. It is said that preserving the cake mix for a year can attract good luck and harmony.

British cuisine is the spearhead of Christmas goodness and it is this goodness that British Chef Vivek Chauhan brings to the Indian dining experience. Trained in the British kitchen, he presently is the Executive Pastry Chef at Le Meridien, New Delhi.

 

“ The ceremony marks the advent of the festive season and through this we look forward to spreading the warmth of this season of merry-making this ceremony which encourages.” In the end, it is food that is the thread that binds cultures, societies and festivities together", said, Chef Vivek Chauhan, Executive Pastry Chef at Le Meridien, New Delhi.

 

No Christmas celebration is complete without a typical Christmas pudding and Plum cake- what sets Chef Vivek’s apart is the enhancement he adds to the preparation of the dish- using typical british alcohol, carefully intertwined with traditional ingredients to provide a modern twist to a festive recipe. For cake mixing, almonds, cashews, raisins, cinnamon, cloves, nutmeg, dried ginger, candied fruits, prunes, walnuts, are mixed together.  The alcohols used are Cognac VSOP and VS, brandy and dark rum to name a few.

 

One key that sets Chef Vivek’s work apart, is his nuanced use of knowledge garnered in the UK, to the Indian dining experience. And, along with his British chefs and Indian chefs, who taught him, he gives his heartiest thanks to chef Davinder Kumar, his team, Shefali Singh (PR manager) and to his family. 

 

In the spirit of Christmas, here are 2 traditional recipes with a twist, courtesy Chef Vivek.

 

1. A slice of Christmas: Christmas Pudding

  

Ingredients:

Dry fruits

Currants - 6 kg

Sultanas - 12 kg

Raisins - 12 kg

Mixed Peel - 5 kg

Prunes - 2.25 kg

Stem Ginger - 750 gm

Muscavado Sugar - 2.6 kg

Mixed Spice

Liqueur:

Guiness - 7.5 pints

Grand Marnier- 570 ml

Brandy - 1.2 Itr

Maderia - 1.2 ltr

Sherry - 1.2 Itr

Dark Rum - 1.2 Itr

London Pride/ Perroni - 7.5 pints

Fruits:

Apple - 4 Kg (1⁄2 Cooking + 1⁄2

Braebun)

Orange Segments - 2.250 Kg

Orange Zest - 5 no.

Lemon Zest - 5 no.

Items to be added in the end:

Whole Egg - 1.8 Kg

Flour - 2.7 Kg

Bread Crumb - 1.5 Kg

Vegetarian Suet - 1.5 Kg

Method:

Mix all dry ingredients in a container. Pour liquor over mixed dry ingredients and leave to

soak for 2 months in the fridge.

Churn the mix everyday so that fruit absorbs liqueur equally. Grate apples, chop oranges

and mix. Mix flour, bread crumb, whole egg, vegetarian suet. Finally mix with fruit mix.

Keep the mix in desired moulds and steam it at 90c for 4 and half

Hours.

 

 

1. Make some room for Pandoro Bread

 

Ingredients:

Warm Water - 60 ml

Yeast - 30 gm

Sugar - 5 gm

Egg Yolk - 20 gm

Flour - 28 gm

For Dough:

Flour - 680 gm

Egg Yolk - 140 gm

Butter - 30 gm

Water - 60 ml

 

Egg - 2 no.

Lemon Zest - 1 no.

Vanilla Bean - 1 no.

Method:

Make the Starter with water,yeast, sugar, flour & egg yolk and Refrigerate for 2 hours.

Mix egg yolk, egg,yellow co-lour and water together.

Mix softened butter. lemon zest ,& vanilla bean in the above mix.

Finally fold in flour and knead for a few minutes.

Add starter in the above mix

Knead the mix to make a dough.

Prove the dough to attain required volume.

Knock back and put the dough in the Pandoro mould.

Prove it till it comes to 3⁄4 of the mould.

Bake it at 170 C for 20 min.

Serve it with Pomegranate salad and Crème Fraiche.

About Chef Vivek:

 A patissier and chocolatier, Chef Vivek Chauhan is a highly accoladed Patisserie Chef with an illustrious experience of 22 years, currently associated with Le Meridien Hotel, New Delhi. An IHM, Gwalior graduate in Hotel Management, Chef Vivek's passion to learn beyond stereotypical creations and reinventions has allowed him to work with Michelin Star Chefs Allyn Williams and Chef Eric Chavot & others of International Reputees. His culinary experience includes his incredible years at various prestigious properties - Taj Mahal Hotel, One Aldwych, London, The Lancaster London, the Hilton London Heathrow Airport Terminal 5, The Westbury Mayfair, London and The Imperial, New Delhi. Chef Vivek is a recipient of multiple honours and awards; most notable among them is the most recent‘ Pastry Chef of the Year 2018' conferred upon by ICF. He has also hosted opulent dinners for the Association of Pastry Chefs and Craft Guild of Chefs in the UK.

Ingredient Ideology | CHILDREN’S DAY SPECIAL- SAVOURY ROLL UP’S BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Savory Delicacies to treat loving children – friends & family.

Children's Day is celebrated across India to raise awareness about the rights, education, and welfare of children. It is celebrated on 14 November every year on the birthday of the First Prime Minister of India, Pandit Jawaharlal Nehru, who was known to have been fond of children. On this day, many educational and motivational programs for children are held all over India. Children’s Day is a commemorative date celebrated annually in honor of children, whose date of observance varies by country. In 1925, International Children's Day was first proclaimed in Geneva during the World Conference on Child Welfare. 

On 5th November 1948, the first Children's Day was observed as "Flower Day" by the predecessor of Indian Council of Child Welfare (ICCW) to collect funds for United Nations Appeal for Children (UNAC) through the sale of "flower tokens". On 30 July 1949, "Children's Day" was widely celebrated and publicised through radio, articles, cinema, etc.

Pancakes a term which usually applies to a concept of a cake being dressed up in a pan, while there are a number of connotations attached in different contexts, a pancake is a versatile preparation which can be done sweet, savoury, small, medium and even on a full size version depending on the need and desire. these delicacies are not only popular for breakfasts made fresh in small pans, browned to perfection offered with honey, jam, fruits, marmalades etc but also go well for a brunch concept as well with savoury fillings and roll up live stations which are usually packed with foodies wanting for more.

The little advice I usually give people when it comes to working with pancakes is that the batter should be well made, its composition, elements, texture and flavor should be well defined. Secondly, the pan being used to prepare these should be well seasoned, to the extent of being greased lightly for the first two or three pieces and then it automatically gets accustomed to leaving the sides by itself.

The third important aspect to a pancake is to have the fillings/stuffing’s/toppings/garnishes etc be kept ready a little before we cook the batter in the non-stick pan and be ready with its plating as well to avoid delay in service and food quality for the guest. While there are various recipes attached to doing pancakes, ones with eggs and one without eggs, there are vegan pancakes as well which are yummy as well with fillings and toppings to entice our palate as well.

Here are a few of my versions with savoury pancakes with an assortment of fillings / stuffing’s to treat on this children’s day!

Recipe-1] CHUPA RUSTOM PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the chupa rustom stuffing:

oil- 2 tsp

butter-1 tsp

garlic- 1 tsp chopped

onion-1/2 no chopped

green chilies-1 tsp chopped

salt and pepper to taste

mixed herbs-1/4 tsp

chili flakes-1/4 tsp

water-2-3 tbsp.

mushrooms-4-6 no sliced

sweet corn- ½ cup boiled

capsicum-1/2 no chopped

paneer/tofu- ¼ cup grated/crumbled

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

red chili sauce-1-2 tsp

grated cheese- 2-3 tbsp.

coriander leaves- 2 tbsp. chopped

schezuan sauce-2-3 tsp to apply on the pancakes

method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, mushrooms, capsicums, corn, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add paneer/tofu, coriander and garam masala powder and cook for 2-3 mins, dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-2] HARA BHARA PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Hara Bhara Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Spinach- 1 cup blanched, chopped

Soya keema/granules- ½ cup soaked in warm water for 15 mins.

Green peas-1/4 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, drained soya granules, spinach, green peas, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for 2-3 mins, dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-3] KEEMA MASALA PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Keema Masala stuffing:

Oil- 2 tsp

Butter- 1 tsp

Ginger-Garlic- 1 tsp paste

Onion-1/2 small chopped

Green chilies-1 tsp chopped

tomato- 1 chopped

chicken keema-1 cup

Green peas-1/4 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Coriander leaves-1/4 cup chopped

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, tomatoes, chicken keema, green peas, salt, pepper, herbs, chili flakes and all powdered spices cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for 2-3 mins, dry up the excess moisture. 

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove. 

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-4] SAMUNDARI KHAZANA PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Samundari Khazana Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Medium sized prawns- 1 cup/ 12-18 pieces cleaned

Boneless fish cubes- 400 gms, cut into 1 inch cubes

Dill leaves- 2-3 tsp chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, prawns and fish cubes salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-5] SEEDHA SADHA PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Sedha Sadha pancake Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Ham cubes/ salami dices or use boiled cubed eggs

/ scrambled eggs- 1 cup as desired.

Chicken sausages- 1 cup sliced

Dill leaves- 2-3 tsp chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, sliced sausages, ham/ salami/ boiled or scrambled eggs, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-6] SUBZI KA MILAN PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Subzi ka Milan Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp

Assorted mixed vegetables- 1 cup, carrots/beans/peas/cauliflower/ potato cubes etc all cut into small pieces, boiled/blanched.

Coriander leaves- 2-3 tsp chopped

Salt and pepper to taste

Tomato puree-2-3 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, tomatoes, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato puree, ketchup, red chili sauce, the pre-cooked veggies as per choice and add a little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Ingredient Ideology | DRUMSTICKS ON A CULINARY FARE Healthy & Tasty – Loaded with Nutrients BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

If you are someone who is having an elevated blood pressure level, then a regular intake of this super-powerful vegetable can help in keeping heart diseases at bay. Consumption of drumsticks has also proven results in improving bone health due to the presence of an adequate amount of calcium and iron. Drumstick is one of those rare plant species whose seeds, flowers, leaves, and stems are edible and extremely nutritious. Moringa commonly referred to as drumstick is treated as a ‘super plant’ for its unique yet powerful properties that combat different ailments in our system. This nutrient-dense plant has its roots in Ayurveda and was used as a medicine by our ancestors. The stems of the moringa plant are mostly used in Indian kitchens to prepare scrumptious delicacies, must include them in our diets and menus this summer season. 

Drumstick is an easily available vegetable that is cultivated mostly in Asian and African regions. It is a staple vegetable in Southern India and is also widely consumed in other states. The leaves are packed with polyphenols and bioactive compounds like isothiocyanates, which also play a role in preventing cancer and heart diseases, as well as lowering blood pressure. Body heat - Regular intake of drumsticks 2 to 3 times a week will reduce body heat. Mother's milk - Drumstick green is good for mothers with infants as it would help a generation of more milk. Even after pregnancy, it will help the proper blood condition. (It can be sautéed in ghee and taken) Drumstick benefits for male sperm production are attributed to its antioxidant properties. 

Moringa seeds repair the oxidative damage that can consequently reduce sperm quality. Also, these antioxidant properties kick out stress that boosts your sexual drive and enhances your sexual desires. Drumsticks also offer the benefits of vitamin A, like eye health and skin rejuvenation. This vital ingredient is great for liver health, and also treats stomach issues like constipation, acidity, gastritis, colitis and so on.

Here are a few important health benefits of Drumsticks:

1. Drumsticks are considered good for managing diabetes
The various vitamins and minerals present in drumstick stem help in maintaining an optimum blood-glucose level and hence it is highly recommended for people with diabetes.

2. Drumsticks also help to manage acne issues & fight pimples.
Moringa is known for preventing acne and other skin issues. It is a blood purifier that helps in flushing out all the impurities present in your blood.

3. Drumsticks are regarded as good for hair and skin health.
It is rich in vitamin B, vitamin A, folic acid and other essential nutrients which will help you in achieving a flawless skin and lustrous hair.

4. It is also believed to prevent the outburst of chickenpox.
Moringa or drumsticks are mostly advised to consume during the month of March- April, as due to its medical properties it can provide immunity against chicken pox.

5. Drumsticks help to keep our heart healthy.

If you are someone who is having an elevated blood-pressure level, then a regular intake of this super-powerful vegetable can help in keeping heart diseases at bay.

6. Drumstick also assist our body giving us stronger bones.

Consumption of drumstick has also proven results in improving bone health due to the presence of an adequate amount of calcium and iron.

Here are a few of my all-time favourite ways with Drumsticks:

Recipe-1] DRUMSTICK LENTIL CURRY

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Ladyfingers- 150 gms, cleaned and cut 1 x 2

Potatoes- 1 cup medium cubes

Brinjal- 1 cup, medium cubes

Carrots-1/2 cup medium cubes

Oil- 2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Slit green chilies-2-3 no

Dry red chili-1-2 no

Cumin seeds-1/2 tsp

Mustard seeds-1/4 tsp

Methi seeds-1/2 tsp

Ginger-1 tsp chopped

Besan-2 tbsp.

Hot Water- 2 cups

Boiled mashed Tovar dal- 2 cups

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Tamarind pulp- ½ cup

Coriander leaves- 2-3 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan and add in the ingredients for the tempering one by one and allow them to splutter and crackle for a few seconds.

3. Add in the besan and reduce the flame a little, saute it for a few seconds, add in turmeric powder and red chili powder and mix, now add in the hot water and mix well to prevent any lumps due to the besan.

4. Allow to come to a little boil, add in the boiled and mashed Tovar dal, simmer and continue cooking, add in the drumsticks and all other vegetables as well, the ladyfingers however can be added a little later as they cook faster.

5. Add in salt, sugar to balance, tamarind pulp and mix well. cook for 15-20 mins, stirring occasionally. Once the mixture comes to a nice thickness, check for cooking stage of all vegetables especially drumsticks, add in freshly chopped coriander and serve hot with jeera rice/ steamed white rice/ brown rice etc.

Recipe- 2] MATTAR AUR SHENGI KI SUBZI

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Cumin seeds- 1 tsp

Chopped green chilies- 1 tsp

Chopped ginger-1 tsp

Onions-1/2 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Water-1 cup

Green peas-3/4 cup

Fresh coriander leaves- 2 tbsp. chopped

Kasuri methi-1 tsp

Curd- 2 tbsp. beaten

Fried red chili- 1-2 no for garnish.

Method:

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

2. Heat oil and ghee in a pan add in hing, cumin seeds, curry leaves, ginger, chilies and saute for a few seconds.

3. Add in the onions and saute them until light browned, add in tomatoes, salt, all the powdered spices and bhunao for a few minutes, add in curd, kasuri methi and mix well.

4. Add in the drumsticks, peas and saute for a couple of minutes. Add in water and either cover and cook on a low flame for 15-20 mins or allow 3-4 whistles using a pressure cooker and simmer for 4-5 mins.

5. Once the subzi is nicely cooked and ready, we can finally garnish it with fresh coriander leaves and add some fried red chili on top and serve it hot with phulkas, rotis, etc.

Recipe-3] DRUMSTICK COCONUT CURRY

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Carrots/ beans/ cauliflower/ peas/ potatoes/ yellow or white pumpkin/ baby brinjal etc can also be added as per choice.

Oil/ Coconut oil - 2 tsp

Ghee-1 tsp

Mustard seeds- 1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Coconut milk- 2 cups, thick

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Fresh coriander -2 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan add in the ingredients for the tempering one by one and allow to flavour up the pan.

3. Add in the assorted vegetables along with drumsticks or chicken with bones in case of non-veg options.

4. Add in salt and all the powdered spices as per taste and mix well. now add in 2 cups of water and bring to a boil, simmer for 6- 8 mins.

5. Now add in the thick coconut milk and allow to simmer for 10-12 mins and until all veggies/ non-veg gets well cooked.

6. Finally add some fresh coriander leaves, a splash of lime juice before having the curry with some steamed white rice goes well, some fried papad and pickle.

Recipe-4] PRAWNS AND DRUMSTICK MELANGE

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Medium/ large prawns- 750 gms, cleaned and washed

Oil- 2 tsp

Butter-1 tsp

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Lime juice-2 tsp

Ginger-garlic paste-1 tsp

Thai yellow/ red/ green curry paste- 2-3 tbsp.

Water-1-2 cups

Thick coconut milk- 2 cups

Thai ginger/ galangal- 2- inch piece

Lime leaves- 3-4 no

Lemon grass- 4-5 pieces

Fresh basil leaves - 6- 8 no

Fresh coriander leaves- 2 tbsp. chopped

To serve with: jasmine rice/ lemongrass rice/ steamed white rice

Assorted vegetables- sweet potato/ brinjal/ pumpkin etc may also be added into the prawn curry to add more texture/ value as well.

Method:

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

2. Clean, wash the prawns and marinate them with salt, turmeric, red chili powder, lime juice, ginger-garlic paste, mix well and keep aside for 20 mins in the fridge.

3. To start cooking with the recipe, heat oil and butter in a pan add in the thai ingredients from the lemongrass to the lime leaves, galangal etc and flavour the pan well, add in the thai curry paste.

4. Add in the marinated prawns and 3/4th boiled drumsticks and saute them for a couple of minutes. Add little water, and coconut milk and bring a light boil, simmer and cook for 10-12 mins.

5. Finally add in some fresh basil leaves/ coriander leaves etc and serve the curried prawns and drumsticks with jasmine rice/ steamed rice etc.

Recipe- 5] SHENG KA MASALEDAAR PULAO

Ingredients:

Drumsticks-5-6 no, cleaned, cut into 4 to 5 pieces each, washed.

Oil-2 tsp

Ghee-1 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 2 pieces

Sliced onions- 1 cup

Tomatoes- 1 cup chopped

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Slit green chilies- 2-3 no

Salt to taste

Basmati rice- 2 cups

Baby potatoes- 6- 8 no cut 1 x 2

Carrots-1 cup, cut into cubes

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Water- as needed to cook the pulao

Dried kasuri methi- 1 tsp

Fried cashews and raisins- 2-3 tbsp.

Fried brown onions- ½ cup

Rose water-2-3 tsp

Method:

1. Prepare all the ingredients for the sheng ka pulao.

2. To start with cut and chop all the vegetables, soak the rice, prepare all the other elements of the recipe.

3. To start cooking, heat oil and ghee in a pan add in the whole spices to start with and add in the sliced onions, ginger, garlic, chilies etc and saute for a few minutes.

4. Add in tomatoes, salt and all the powdered spices add in little water to prevent burning. Now add in the drained rice, the cut drumsticks and baby potatoes, carrots, etc, and bhuna well, add kasuri methi and coriander as well.

5. Now add a double the quantity of water as compared to the rice and bring to a boil, simmer and cover, cook the rice until well done. And add in the fried onions, nuts, rose water towards the end just before serving, enjoy the pulao with some raita, papad.

Recipe-6] SINDHI STYLE SINGI ALOO

Ingredients:

Drumsticks – 6-8 no, cleaned, cut and washed.

Potatoes- 2-3 medium sized, cut 1 x 4

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Onions-1 cup chopped

Tomato puree-1 and a half cup, freshly made

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Water- 1 and a half cup

Fresh coriander leaves- 2 -3 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan add in the cumin seeds, chilies, ginger and saute for a few seconds, add in the onions and saute them well until pink, add a little water as needed gradually.

3. Now add in tomatoes, salt, and all the powdered spices, add in the cut drumstick pieces and potatoes and bhunao them well in the masala.

4. One of the option is to cover and cook in a pan on low flame for 20-25 mins with enough water in the pan to allow cooking. the second option is to use a pressure cooker and allow 3-4 whistles, cook on a low flame for 6- 8 mins.

5. Finally add in fresh coriander leaves and garnish the subzi, serve it hot with phulkas, rotis etc and some fried papad, pickle to go alongside.

Ingredient Ideology | FESTIVE SPECIAL: PARATHA PARTY Rolled with passion stuffed with compassion BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Indian breads as we know are popular not only in our kitchens and restaurants but across the world, there are a number of ways in which these breads have been altered, modified to suit the needs of a number of guests every single day in the food service industry. The story of parathas dates back to a time when the development of indian breads was on a fast pace and the concept of making them more wholesome and filling in nature adding value to its composition and content became a way of life for many foodies across the globe.

Paratha is well defined and fits into the accompaniment category of our indian menus and includes simple yet popular ingredients from preparing a dough using water with whole wheat flour, maida, salt, oil or ghee, a few select indian spices, the fillings or stuffing’s start from the all-time favorite aloo to the exotic mushroom, cheese & chicken keema parathas, dal ke parathey, sattu ka paratha, soya bean ke atta ka paratha, bajra and ragi varieties etc are too being included these days to make them more nutri dense.

Innovation & creativity has left no stone unturned and we see people including almost anything that can sit in between that paratha dough getting itself rolled out being cooked on both sides on a tava or a hot griddle to a nice golden brown color, a topping of white butter is a must of paratha lovers and the sides include a bowl of fresh curd or a boondi raita/ mix-veg raita, some select choice of pickle from aam ka achaar to the mix veg to shalgam and more, papad is also one of the needs of many parathas to go along.

Wishing all our readers a very Happy & Prosperous Diwali 2022 

Here are a few simple- easy to make parathas for our readers:

Recipe-1] MASALEDAAR MOONG KE PARATHE.

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the moong stuffing:

Yellow moong dal- 1 cup soak for 15 mins boil in a open kadai with salt to taste and ½ tsp turmeric powder, water- strain out the dal once it is just cooked and not mashed, allow to cool on the side.

Add the following ingredients to the cooked dal:

Salt to taste

Garam masala powder-1/2 tsp

Chopped coriander-2 tbsp.

Chopped green chili- 1 tsp

Chaat masala-1/2 tsp

red chili powder-1/4 tsp

method:

1. Prepare the dough for the parathas and keep aside.

2. Prepare the moong dal filling and mix well.

3. Divide the dough into 4 portions, roll out each and place a good amount of moong dal filling in the center of the dough and secure it back into a round, seal it well, lightly roll the paratha once again and using a hot tava and oil/ghee cook the paratha on both sides until nice and golden color, cook on a medium to low flame for even cooking, cut and serve hot with curd/raita/papad/pickle.

Recipe-2] METHI AUR MAKKAI KE PARATHE

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the methi-makkai stuffing:

Oil-1 tsp

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped.

Fresh methi leaves-1 cup chopped

Salt to taste

Boiled crushed sweet corn- ½ cup

Roasted crushed jeera powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Coriander and mint leaves- 2 tbsp. chopped

Grated cheese- 2 tbsp.

Method:

1. Prepare the dough for the paratha, allow to rest for 20 mins.

2. Heat oil in a pan add in the ginger and chilies and saute add in the corn and methi leaves, salt and all powdered spices.

3. Cook the mixture well on a low flame for 4-5 mins and remove into a plate, add grated cheese and allow to cool.

4. Divide the paratha dough into 4 portions roll out place a little filling and re-shape it back by rolling it into a paratha.

5. Using a tava and oil/ghee cook the paratha on low to medium flame to ensure cooking, serve hot.

Recipe-3] MURGH MASALA PARATHAS

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the murgh masala stuffing:

Chicken breast/ leg piece boneless – 150 gms cut into small pieces.

Oil-2 tsp

Ginger –garlic paste-1 tsp

Onion- 2 tbsp. chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder- 1 tsp

Garam masala powder- ½ tsp

Tomato ketchup- 2 tbsp.

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp. chopped

Boiled chopped eggs-1 no

Grated cheese- 2 tbsp.

Method:

1. Prepare the dough for the parathas and allow to rest and divide into 4 portions.

2. Prepare the chicken filling for the parathas by heating up oil/ghee in a pan saute the onions, ginger, chilies for a few seconds.

3. Add in the chicken pieces cut finely add salt all powdered spices to taste, a little water just to cook the chicken, add in the tomato sauce and simmer, allow to cook for 10-12 mins, add in the boiled chopped eggs, coriander, mint and mix well.

4. remove onto a plate, cool down the dry to moist textured filling add in grated cheese and mix, stuff the same into the parathas, cook them on a tava with oil/ghee to a nice crusty golden color on both sides, cut and serve hot.

Recipe-4] PANEER AUR CHEESE WALE PARATHE

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the paneer & cheese stuffing:

Grated paneer- 1 cup

Grated cheese-1/4 cup

Chopped green chilies- 1 tsp

Salt and crushed black pepper to taste

Coriander leaves chopped-2 tbsp.

Mint leaves- 2 tsp chopped

Roasted crushed jeera-1/2 tsp

Ajwain- ½ tsp

Garam masala powder-1/4 tsp

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare the dough for the parathas and allow to rest, divide into 4 portions.

2. Prepare the stuffing by combining all the ingredients in a mixing bowl and placing it into the parathas as a filling.

3. Cook the paneer aur cheese wale parathe on a tava using oil/ghee on a low to medium flame cooking on both sides to a nice crusty color.

4. Cut them into quarters/wedges and serve hot with a bowl of curd/raita or some pickle.

Recipe- 5] SHAKHARKHANDI KE PARATHE

Ingredients:

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the Shakarkhandi stuffing:

Sweet potatoes- 400 gms boiled, peeled and mashed

Boiled mashed green peas- ½ cup

Grated carrot- ¼ cup

Salt and crushed black pepper to taste

Coriander and mint leaves- 2 tbsp. chopped

Aamchur powder-1 tsp

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Roasted crushed jeera-1/2 tsp

Green chilies- 2 tsp chopped

Method:

1. Prepare the dough for the parathas and allow to rest.

2. Prepare the stuffing for the parathas and mix them well into a mixing bowl.

3. Divide the dough into 4 portions roll and stuff the filling inside each portion. Roll it back into a paratha and cook it on a tava using oil/ghee to a light golden color.

4. Cut into halves/quarters and serve hot with papad, pickle, raita.

Recipe- 6] SOY BEAN & DAL PARATHAS

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the soy bean and dal stuffing:

Oil/ghee-2 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies- 1 tsp chopped

Soy keema-1/2 cup soaked in warm water for 10 mins

Green moong dal- ½ cup boiled-3/4th cooked

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Coriander and mint- 2 tbsp. chopped

Aamchur powder- ½ tsp

Ajwain-1/2 tsp

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare the dough for the parathas and keep aside, divide into 4 portions and roll for the parathas.

2. Prepare the soy and moong dal stuffing by heating oil/ghee in a pan add in the jeera, ginger-garlic paste, green chilies and saute, add in the drained soy keema and partly cooked green moong dal and bhunao.

3. Add in salt and powdered spices and mix well, cook for 3-4 mins on a medium flame. Check for seasonings and adjust accordingly, add in the boiled mashed potatoes and combine it all well.

4. Allow the mixture to cool in a plate and then start stuffing the parathas with the filling, cook on a tava using oil or ghee until a nice crusty texture and light golden color is visible as the parathas cook, cut them into pieces and serve hot.

Diwali Recipes by Chef Raghvendra Singh from Meetha By Radisson

Chef Raghvendra

Enjoy the Diwali Specials by 5-star Chef

Meetha By Radisson

Anjeer Mohini

Ingredients

• Half Kg Anjeer

• 100 Grams Sugar

• 100 Grams chopped Pista

• 100 Grams Chopped Almond

• 100 Grams chopped cashew nut

• 100 Grams Cashwenut paste

• 50 Grams Sugar

• 100 Grams Glucose

• 1 gram Saffron

• Khus khus 50 grams

• Ghee 50 grams

  Recipe

  1. Boil Half Kg Anjeer for 10 to 15mins and make a paste. Add 100 Grams of Sugar put it in a pan on slow flame for 10mins then add 50 Grams of Ghee. Stir it again for 15mins on a slow flame. Remove it let it cool and make a dough.

  2. Now for Filling, take Cashwenut paste add 50 Grams Sugar in it. Put this mixture in a pan and stir it for 15 to 20mins. Add all the chopped nuts and Glucose and make small balls of it 20 Grams each.

  3. Now take the Anjeer dough and make small balls add the filling to each ball and make idli shape.

  4. Garnish it with khus khus. Cut this idli shape in half as shown in the picture and your Anjeer Mohini is ready to serve.

Ingredient Ideology | MINI DELIGHTS TO MUNCH & RELISH BY: DR KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

MINI DELIGHTS TO MUNCH & RELISH

Quick fix bites to Impress

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

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

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

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

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

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

Recipe-1] CHATPATA DELIGHT CANAPES

Ingredients:

Crunchy savory crackers- 12-15 no

For the topping:

Onions-1/2 cup chopped

Tomato-1/2 cup chopped

Green chilies-1 tsp chopped

Capsicum-1/2 no chopped

Baked beans- ½ cup tinned

Boiled chopped chicken-1/2 cup

Red chili sauce-1 tsp

Tomato sauce-1 tsp

Tamarind chutney-1 tsp

Chaat masasla-1/2 tsp

Grated cheese- 2-3 tsp grated

Nylon sev- 2-3 tsp for garnish

Method:

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

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

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

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

Recipe-2] CHEF’S SPECIAL CANAPES

Ingredients:

Crunchy savory crackers- 12-15 pieces

For the toppings:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced cucumber- ½ no

To apply on the crackers

Peanut butter-2-3 tsp

Capsico sauce- few drops

Cheese slices- 2-3 no

Chaat masala-1/2 tsp

Parsley/ mint leaves- 2-3 sprigs

Olives- 2-3 no, sliced.

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

Method:

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

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

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

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

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

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

Recipe-3] CHIN CHIN CHU CANAPES

Ingredients:

Savory canape crackers- 12- 15 no

For the assorted toppings:

Boiled American corn-1/2 cup

Chopped capsicums-1-2 tsp

Salt and pepper to taste

Cream cheese-1-2 tsp

Chopped coriander/parsley-1 tsp

Chaat masala a pinch

Tomato sauce-1-2 tsp

Chili sauce-1-2 tsp

Mix all the above for the 1st variety.

Boiled mashed potatoes-1 cup

Cream cheese-1-2 tsp

Salt to taste

Pepper to taste

Chaat masala-1 pinch

Chopped olives-1 tsp

Mix all the above for 2nd variety

Leftover jeera aloo-1 cup mashed

Tomato ketchup-1-2 tsp

Schezuan chutney-1-2 tsp

Assorted capsicums-1-2 tsp chopped

Chaat masala-1 pinch

Sliced black olives-2 tsp

Mix all the above for 3rd variety.

Method:

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

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

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

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

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

Recipe- 4] DUO COMBO CANAPES

Ingredients:

Savory crackers- 12-15 no

For the toppings:

Lettuce leaves- ½ bunch

Assorted nuts-1-2 tsp chopped

Cream cheese-2-3 tsp

Onions-1-2 tbsp. chopped

Tomatoes-1-2 tbsp. chopped

Green chilies-1 tsp, chopped

Peanut butter-1 -2 tsp

Capsico sauce-few drops

Grated cheese-2 tsp

Tuna fish-1/4 cup tinned, drained

Sliced olives- 2-3 no

Fresh herbs/ micro greens- as needed

Chaat masala-1 pinch

For the non-veg options:

Can also use boiled chopped eggs, sausages, salami. 

Method:

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

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

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

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

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

Recipe- 5- ITALIAN TOMCHINO CANAPES

Ingredients:

Savory crackers- 12 to 15 no

To prepare the tom chino sauce:

Olive oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 no chopped

Tomatoes-1 cup blanched, chopped

Salt and pepper to taste

Mixed herbs to taste

Capsico sauce- few drops

Parsley- 1 tsp chopped

For the toppings:

Sliced /grated cheese- 1/2cup

Olives- 2-3 tbsp. sliced

Fresh herbs-1 tsp

For the non-veg topping varieties:

Sliced grilled chicken

Sliced saute sausages

Shredded salami

Tuna fish

Sautéed prawns

Grilled fish slices

Method:

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

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

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

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

Recipe- 6] SANDWICHED GOODIE CANAPE

Ingredients:

Savory crackers- 15- 20 pieces

For the sandwich elements:

Sliced onion-1/2 cup

Sliced cucumber-1/2 no

Sliced beetroot-1/2 no

Sliced ham/ salami/ sausages- ½ cup

Sliced black and green olives- 2-3 tsp

Salt and pepper to taste

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

For the choice of garnishes:

Fresh herbs/ micro-greens/ sliced jalapenos.

Method:

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

2. choose an appropriate spread to go on the crackers 

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

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

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

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

Celebrate World Vodka Day with Belvedere's Indulgent Cocktails

BELVEDERE EVERGREEN ROYAL

 Belvedere Smogory Forest takes centre 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 of Angostura Bitters

• Garnish – Grapefruit peel

Add all ingredients to a 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

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 a mixing glass over cubed ice and stir. Fine strain into a chilled martini glass. Garnish.

Belvedere vodka presents Belvedere Pure made with high-quality Polska rye, purified water, and a distillation process by fire to indulge in and make the most mundane of days, merry and memorable-  be it shaken or stirred. Made With Nature - Made from only Polska rye, purified water, and a distillation process by fire. Belvedere contains zero additives, is certified kosher and is produced in accordance with the legal regulations of Polska vodka that dictate nothing can be added.

Price:

Delhi: INR 3735

Mumbai: INR 6176

Bangalore: INR 6197

Ingredient Ideology |Indo -Italian Fusion Rice Bowls Tempting DelicaciesBY. DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding 1/2 cup of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains. Meat and mushroom risotto pair best with light red wines, such as Pinot Noir and Lambrusco or earthy undertones such as Chardonnay. 

Risotto is best served warm, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Once you perfect a basic risotto, you can try a variety of risotto recipes that include vegetables and proteins such as lobster and chicken. Accompany the risotto with a salad or cooked vegetables and Italian bread.

Here are a few of my “Desi Twist Riso Rice Bowl” variations to suit our taste and palate with a little twist of taste in the Indo- Italian delicacy!

Recipe-1] Desi Makhni Riso Rice bowl

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Jeera-1/2 tsp

Bay leaf-1 no

Onion-1 small chopped

Tomato puree- 1 cup fresh

Ginger-garlic paste-1 tsp

Kasuri methi-1 tsp

Red chili powder-1/2 tsp

Coriander powder-1/2 tsp

Turmeric powder-1 pinch

Garam masala powder-1/4 tsp

Cashew paste-1 tbsp.

Fresh cream-2-3 tbsp.

Choice of veg/non-veg- paneer/ chicken cubes/ mushrooms/broccoli/ zucchini, Babycorn etc can be used.

Cheese- 2-3 tbsp. grated

Olives- 2-3 tbsp. sliced- black or green

Fresh herbs-2-3 tsp, parsley, coriander.

Method:

1. Pre-prep all the ingredients for the desi Makhni Italian style rice dish.

2. Heat oil in a pan add in the bay leaf, onions, jeera, ginger-garlic paste and cook it for 8-10 mins, add little water as needed.

3. Now add in the tomato puree and kasuri methi, salt, all powdered spices and mix well, simmer for 4-5 mins, add little water if needed.

4. Add in the cashew paste and fresh cream on a low flame and blend it all in very well. Add in choice of cooked non-veg cubes of chicken tikka or seekh kabab, paneer tikka or grilled mushrooms etc and simmer the choice of veggies for 2-3 mins.

5. In a separate pan, heat butter and add in the washed rice and saute it for a couple of minutes and add 1 cup water and little salt to taste and cook it until well-cooked add water or stock as needed just to cook the rice to the bite.

6. Once the rice is almost cooked, add it into the gravy and mix lightly, cover and give it a dum for 10-12 mins on a low flame with a tava below and tight fitting lid.

7. Finally add in the olives, cheese and fresh herbs and mix and serve immediately with some nice roasted papad/ bowl of salad.

Recipe-2] CHIC- N –VEG RISO RICE BOWL

Ingredients:

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Bay leaf-1

Peppercorns-2-3 no

Garlic-1 tsp chopped

Onion- 1 small chopped

Boneless chicken cubes-1 cup

Green zucchini-1/2 sliced

Carrot-1/2 sliced

Red/green capsicum- ½ cup cubes

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Cheese- 2-3 tsp

Cream-2-3 tbsp.

Soy sauce- 1 tsp

Method:

1. Prepare all the ingredients for the chic- n- veg combo risotto.

2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute them for a few seconds, add in the risotto rice/ regular rice as desired and saute for 1 min.

3. Add in the seasonings and herbs, chili flakes to taste, mix well and add water/stock to cook and simmer for 6-8 mins.

4. Now add in the veggies, soya sauce and mix, continue to cook for another 10-12 mins, add in the fresh cream on a low flame mix and add in the garam masala powder, continue to cook for 2-3 mins more.

5. Finally add in the cheese and fresh herbs and serve hot.

Recipe- 3] LENTIL COMBO RISO RICE BOWL.

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Salt and pepper to taste

Assorted lentils/ dals of your choice-1/2 cup mix- soaked 20 mins

Turmeric powder-1/4 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2-3 no

Garlic-1 tsp chopped

Onion-1 small chopped

Carrot-1/2 cubed

Green peas-1/4 cup blanched

Mixed herbs-1/2 tsp 

Chili flakes-1/2 tsp

Cream- 3-4 tbsp.

Cheese- 2-3 tsp

Assorted toasted nuts- 2 tsp sliced

Assorted seeds-1-2 tsp, flax seeds, sesame seeds etc

Method:

1. Prepare all the ingredients for the lentil combo risotto.

2. Heat oil and butter in a pan, add in the cumin seeds, slit chilies and garlic, and onions and saute for a few mins.

3. Add in the drained lentils, rice, veggies and saute on a high flame for 2-3 mins, add turmeric, salt, pepper, herbs, chili flakes.

4. Now add in water/stock and allow to simmer and cook for 12-15 mins, once the rice, lentils, veggies start getting soft, add in the cream and herbs, mix and cook for 8-10 mins

5. Finally add in cheese and fresh herbs and serve hot.

Recipe-4] TEMPERED MUSHROOM RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Ginger-1 tsp shredded

Salt and pepper to taste

Fresh button mushrooms-8-10 no, sliced

French beans- 6-8 no, cut into smaller pieces

Use any assorted veggies of your choice like broccoli, zucchini, eggplant, Babycorn, water chestnuts for crunch etc.

Garlic-1 tsp sliced

Spring onion/ shallots- 2-3 tsp chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Bay leaf/ peppercorns/ cinnamon stick -1-2 pieces each

Garam masala powder-1/4 tsp

Fresh cream- 2-3 tbsp.

Cheese-2-3 tsp grated

Assorted fresh herbs-1-2 tsp for garnish

Add a little schezuan sauce/ hot garlic sauce/ pepper sauce etc for more taste/ variety.

Method:

1. Prepare all the ingredients for the tempered mushroom risotto.

2. Heat oil and butter in a pan and temper the pan with ginger, and garlic, the whole spices, saute for a few seconds for a nice aroma to develop then add in the onions/shallots cook for couple of mins.

3. Add in the rice, mushrooms, beans, salt, pepper, herbs, chili flakes and saute on a high flame for 2 mins, add in water/stock and allow to simmer and cook, add more water/stock as needed.

4. Now add in the fresh cream and mix well, simmer for another 4-6 mins, and finally add in some garam masala powder, cheese and herbs as per flavor and serve hot.

Recipe-5] VEGGIE WONDER RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Carrot-1/2 cubed

Green peas-1/4 cup blanched

Asparagus/ broccoli, Babycorn, mushrooms etc-1 cup cut, blanched.

For non-veg, use chicken cubes, prawns, cooked or roasted meat etc

Garam masala powder/ all spice powder-1/4 tsp

Fresh cream-2-3 tbsp.

Cheese-2-3 tsp

Saffron solution-2-3 tsp

Blanched almonds/ fried cashews- 2-3 tsp

Method:

1. Prepare all the ingredients for the risotto and keep ready.

2. Heat oil and butter in a pan and add in the cumin seeds, add red chilies/ green chilies if spice is preferred.

3. Add in the garlic and onions and saute for 1 min, add in the veggies of your choice or non-veg ingredients, rice and saute for 1 min.

4.Now add in seasonings to taste, mixed herbs, and add spice as per your taste, add water/veg stock and boil, simmer for 10-12 mins.

5.Add more liquid as needed to cook evenly, add fresh cream and mix, cook for another 6-8 mins and finally add in saffron solution, nuts, cheese and fresh herbs of your choice, mix and serve hot.

Navratri Special | 5 Navratri recipes from Hyatt Regency Dehradun to indulge in while you fast

In India, the festive season officially begins with Navratri. Everyone is looking forward to getting ready for the nine-day tradition as well as spending time with their loved ones while fasting together. But what makes the occasion even more special is the indigenous food prepared specifically for those who are fasting in order to invoke the spirit of the mother goddess and purify their bodies and minds. While the lavish spreads may be replaced with light and healthy dishes, it does not mean that it cannot be an extravagant affair!

Keeping the spirit high this year, Chef Sahil Arora, Executive Chef at Hyatt Regency Dehradun - the heart of the hills brings a plethora of recipes to relish Navratri.

Indulge-in these sumptuous, easy-to-cook recipes, straight from the kitchens of Hyatt Regency Dehradun, to stay energized while you fast.

Shakarkand ki Tikki

Ingredients:

• Sweet potatoes (shakarkand) , boiled, peeled and mashed 2 cups

• Fresh coriander leaves, chopped 2 tablespoons

• Rock salt to taste

• Ginger green chili paste 1 teaspoon

• Roasted peanut powder 1/4 cup

• Boiled potato for coating

• Ghee for shallow frying

• Fresh coriander sprigs for garnishing

• Green chutney to serve

Method

Step 1

Take sweet potatoes in a mixing bowl, add coriander leaves, rock salt, ginger-green chilli paste, peanut powder, and arrowroot powder and mix well

Step 2

Spread some arrowroot powder on a plate

Step 3

Grease your palms with a little ghee, divide the mixture into equal portions, shape them into round tikkis . Keep these tikkis on a plate

Step 4

Heat some ghee in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till they are evenly golden brown and crisp on both sides. Drain on absorbent paper

Step 5

Arrange them on a serving platter, garnish with coriander sprigs and serve hot with sweet yogurt and green chutney.

Sabudana Khichdi 

 Ingredients

o   Sago 1 1/2 cups

o   Peanuts 1/4 cup

o   Green chilies 4-5

o   Potato 1 medium

o   Ghee 3 tablespoons

o   Curry leaves 1-2 sprigs

o   Cumin seeds 1 teaspoon

o   Salt to taste

o   Lemon juice 1 teaspoon

o   Fresh coconut scraped 2 tablespoons

o   Fresh coriander leaves a few sprigs

Method

Step 1

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.

Step 2

Wash green chillies, remove stems and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.

Step 3

Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chilies. When cumin seeds crackle add the potato cubes.

Step 4

Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.

Step 5

Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.

Step 6

Serve hot.

Sabudana Vada

Ingredients

o   Sago (sabudana), soaked 1 1/2 cups

o   Chutney

o   Scraped coconut 1/2 cup

o   Coriander leaves 1/2 cup

o   Green chili 1

o   Cumin seeds 1/2 teaspoon

o   Roasted peanuts 2 tablespoons

o   Salt to taste

o   Sweetened Yogurt

o   Yogurt, chilled 1/2 cup

o   Powdered sugar 1 1/2 tablespoons

o   Salt a pinch

o   Vada

o   Potatoes,, boiled, peeled and mashed 3 medium

o   Ginger-green chili paste 2 teaspoons

o   Salt to taste

o   Cumin seeds 1 teaspoon

o   Roasted and crushed peanuts 3/4 cup

o   Lemon 1/2

o   Oil to deep fry

Method

Step 1

To make the chutney - Put coconut in a mixer jar, add coriander leaves, green chili, cumin seeds, roasted peanuts, salt and ¼ cup water and grind to a fine paste.

Step 2

To make sweetened yogurt - Take yogurt in a bowl. Add powdered sugar and salt and mix well.

Step 3

To make the vada mixture - Take soaked sago in a large plate. Add potatoes, ginger-green chili paste, salt, cumin seeds, peanuts and squeeze the juice of lemon and mix till well combined.

Step 4

Grease your palms with oil, take a portion of the vada mixture, shape it into a ball and slightly flatten it to shape like a vada

Step 5

Heat sufficient oil in a kadai

Kuttu Ka Dosa

Ingredients

o   Milk 1 Liter

o   Makhana (puffed lotus seeds) 1/4 cup

o   Sugar 2 tbsp.

o   Pistachios, chopped 2 tsp

o   Almonds, chopped 2 tsp

o   Green cardamom powder (optional) 1 tsp

Method

Step 1

In a deep vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.

Step 2

Add the sugar and stir for a few minutes.

Step 3

Add the pistachios, almonds and cardamom powder, stir well again.

Step 4

Serve hot or cold, as you like.

Aloo Ki Kadhi

Ingredients

• Potatoes (peeled & mashed smooth), boiled 1/2 Kg

• Rock salt 2 tsp

• Chilli powder 1/4 tsp

• Singhare ka atta 1/2 cup

• For deep-frying Oil

• Sour yogurt 1/2 cup

• Curry leaf 1 sprig

• Cumin seeds 1/2 tsp

• Whole red chilies 2

• Ginger, chopped 1 tbsp.

• Coriander powder 1/2 tsp

• Water 4 cups

• For garnishing Coriander leaves

Method

Step 1

Mix the potatoes, 1/2 teaspoon salt, chili powder and singhare ka atta into a thick batter.

Step 2

Put aside 1/4 of the mixture and the rest will be made into pakoris.

Step 3

Heat oil until a drop of batter dropped in comes up at once.

Step 4

Drop spoonfuls into oil, lower the flame and fry to a golden color.

Step 5

Drain on an absorbent paper and keep aside.

Step 6

Add the yogurt to the remaining mixture, make a smooth paste and mix in water

Step 7

In a heavy-based pan, reheat 2 tbsp. of the same oil, add curry leaves, cumin seeds and whole red chilies.

Step 8

When slightly darkened, add ginger and sauté a little.

Step 9

Add the yogurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.

Step 10

Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.

Ingredient Ideology | QUICK FIX TIFFIN RECIPES By: Dr. Kaviraj Khialani- Celebrity Master Chef

QUICK FIX TIFFIN RECIPES 

The word tiffin is also used as a name for a lunchbox. Tiffin’s (or dabbas) come in all shapes and sizes, but traditionally they are round, with three or four stacking stainless steel compartments firmly sealed with a tight-fitting lid and a side clip to avoid any nasty spillages and a handle for carrying on top. In India food cooked at home with care and love is considered to deliver not only healthy (and relatively cheap) food but also divine contentment. Lunch is usually eaten thali-style, with a tantalising selection of regional delicacies that may include any combination of spicy vegetables, dhal, rice, yoghurt, pickles, bread and pudding served on a big steel plate or a banana leaf. The separate compartments in the tiffin lunchbox accommodate thali lunches perfectly. 

Tiffin culture is now to be found all over India. Everyone from women in brightly coloured saris working in the fields to giggling families on long train journeys – carries a tiffin to provide a compact, portable, homemade lunch. in British India tiffin has evolved to create a fascinating world of its own, a world that involves a whole range of dishes and equipment and above all of suppliers, from the tiffin wallas of Bombay to the sellers of spiced tea and savoury snacks who cater for busy punters on the run. Today tiffin might mean a packed lunchbox or afternoon tea, a savoury snack or a sweet treat. As long as it is munched between breakfast and dinner, it is simply tiffin. In India we also have a constant and dedicated effort in working on our daily tiffin’s to work being carried from home as well which can be challenging and time consuming as well if not planned ahead of time. Tiffin planning plays a crucial role in cooking and packing meals to carry at work in order to sustain the day all along and to be able to manage the hunger pangs and cravings as well in between meals.

“To me a perfect tiffin refers to variety of temptations packed in a safe manner which offers a perfect balance between color, flavour, taste, temperature and texture which is not only convenient to eat but to also please the palate on the whole!” – Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few ideas on daily meal tiffin plans which can be prepared well in time with a little plan of action and pre-preparation to offer a good variety for in meal tiffin boxes & dabbas to work to enjoy with work mates during lunch time.

Recipe-1] ALOO MATTAR KI PESHGI

Ingredients: 

Potatoes- 2-3 medium sized, peeled and cut into cubes

Green peas- 1 cup

Oil-2 tsp

Ghee-1 tsp

Cumin seeds- 1 tsp

Curry leaves- 10-12 no

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp 

Water-1/2 cup

Fresh coriander- 2 tbsp. chopped

Grind to a puree/paste:

Onion-1 no

Tomatoes- 2-3 medium sized

Green chilies- 2-3 no

Ginger-1-inch piece

Using ½ cup water grind and keep side.

Method:

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

2. Cut the potatoes, prepare the green peas as well, grind the puree.

3. To start cooking, using a pressure cooker add oil/ ghee and allow the cumin seeds to crackle add in curry leaves, now add in the prepared onion tomato puree.

4. Cook the mixture for 2-3 mins, add in salt to taste, all powdered spices and add potatoes, peas and bhunao for 2 mins, add little water.

5. Pressure cook for 3-4 whistles and carefully open when the steam subsides, check for texture and salt and adjust as needed, add in fresh coriander leaves and mix, pack up the tiffin with the subzi and go along with rotis/ salad/ pickle.

Recipe-2] RASMISE VATANE

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Green vatana- 1 cup boiled

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Curry leaves- 8-10

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coconut milk- 1 cup thick

Fresh coriander- 2 tbsp. chopped

Coriander powder-1 tsp

For the masala paste:

Red chilies-2-3 no

Black peppercorns-4-5 no

Green cardamom-1-2 no

Onion-1 med sized

Tomatoes-2 med sized

Ginger-1 tsp

Garlic-2 tsp

Water-1/2 cup

Method:

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

2. Soak the vatana overnight and boil, keep aside.

3. Prepare the paste using the ingredients as listed.

4. To start cooking, heat oil and ghee in a pan add in the cumin, mustard, curry leaves, green chilies and allow to crackle/ splutter.

5. Add in the prepared paste and all powdered spices, salt to taste and mix well, cook for 1-2 mins.

6. Add in the coconut milk and boiled vatana and give it a nice mix, cover and cook for 10-12 mins, add in fresh coriander and turn off the flame, cool a little and pack up the tiffin, this can be enjoyed with roti/ pao/ bread/ rice and some raw salad/ pickle on the side.

Recipe-3] GOBI GULISTAN

Ingredients:

Cauliflower- 400 gms, cleaned.

Potato- 2 small, cut into cubes

Green peas-1/2 cup

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick-1 piece

Onion paste-1/2 cup

Tomato puree-1/2 cup

Ginger-garlic- chili paste- 2 tsp mix

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Water- ½ cup

Fresh coriander-2 tbsp. chopped

Ginger juliennes-2 tsp for garnish.

Method:

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

2. Clean the cauliflower and soak in salted water for 3-4 mins and refresh.

3.Prepare all the pastes ahead of time and keep them ready for the cooking.

4. To start cooking, heat oil and ghee in a pan, add in the whole spices and start with the onion paste, cook for 2-3 mins, add in the ginger- garlic- chili paste, add in tomato puree, salt and all spices one by one and bhunao the masala well.

5. Add in the cauliflower, potato, peas and mix well, cook for 1 minute. Now add in water, mix, cover and close the pressure cooker and allow to have 3-4 whistles, turn off the flame, open the cooker and check for salt and texture, adjust as per taste, add fresh coriander leaves and garnish with ginger juliennes and serve it hot with rotis/ phulkas etc.

Recipe- 4] JHATPAT SCHEZUAN FRIED RICE

Ingredients:

Boiled basmati rice-2 cups

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chopped

Garlic-2 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 cup chopped

Carrots/ cabbage/ capsicum-1 cup mix chopped as desired

Mushrooms/ boiled corn/ Babycorn/ zucchini etc can be used.

Boiled cut chicken pieces’/ chicken sausages sliced/ chicken salami/

Shredded chicken tikka or leftover grilled chicken can be used too.

Eggs- 2-3 no

Salt and pepper to taste

Soy sauce- 2 tsp

Water-1/4 cup

Schezuan sauce- 2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare the ingredients for the recipe as listed.

2. The rice in this case needs to be pre-cooked, leftover white rice can be used as well.

3. Prepare the options for the veg/ non-veg choice of ingredients and to get started with the cooking process.

4. Heat oil in a pan add in the ginger, garlic, chilies, saute for a few seconds, add in the chopped onions and saute it for a few seconds.

5. Add in your choice of veggies/ non-veg ingredients, eggs and give it all a nice toss.

6. Add salt and pepper to taste, schezuan sauce, soy sauce and a little water to ensure even blending of the flavours. Cook for 2 mins.

7. Now finally add in the cooked white rice and give it all a nice toss. Add in the spring onion greens, can also add a little grated cheese as well towards the end for a little distinct flavour in the rice recipe. pack up the tiffin and enjoy with some raw salad.

Recipe-5] PANEER BHURJI BEMISAAL

Ingredients:

Paneer- 250 gms, crumbled

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2 no

Curry leaves- 3-4 no

Onion-1 small chopped

Tomato- 1 small chopped

Ginger-1 tsp chopped

Green capsicum-1/2 chopped

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Curd- 2-3 tsp

Malai-1-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan and add in the ingredients one by one and allow to cook for a few seconds.

3. Add in the onions, light brown them add ginger, tomato and all powdered spices, salt and little water and allow to cook for 2-3 mins.

4. Now add in the green capsicums and cook for 2-3 mins, now add in the curd and malai, paneer and gently mix them together and cover and simmer for 4-6 mins.

5. Check for salt and adjust accordingly, finally add fresh coriander leaves and pack up the bhurji for lunch with pao/ phulkas, rotis with some raw cut salad.

Recipe-6] ANDA MASALA CURRY

Ingredients:

oil-2 tsp

ghee-1 tsp

eggs- 4-5 no boiled, peeled

salt to taste

fresh cream- 2-3 tsp

salt to taste

kasuri methi-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

red chili powder-1/2 tsp

garam masala powder-1/4 tsp

Curd-2-3 tsp

Cream-2-3 tsp

in a saucepan combine together:

onion-1 sliced

tomato-2 small chopped

ginger-1 tsp

garlic- 3-4 cloves

Bayleaf-1 no

Peppercorn- 4-5 no

Cinnamon-1 small piece

Green cardamom-1-2 piece

Cashews- 2-3 tsp

Water-1 cup

Cook the above all together for 8-10 mins, cool and grind to a fine paste.

Method:

1. Prepare all the ingredients for the Anda curry masala.

2. To start cooking, using the saucepan add in all the ingredients for the paste and cook for a few mins, cool and grind to a puree.

3. To prepare the gravy, heat oil and butter in a pan, add in the cooked and blended spice mix and cook it for 2-3 mins.

4. Add in the salt, powdered spices and mix well. cook for 3-4 mins, simmer the gravy, add in some curd/ cream as desired to offer a creamy texture. Cook the gravy well until the oil starts leaving the sides.

5. Now add in the sliced boiled eggs and allow them to steep a little in the masala to get the flavours well balanced.

6. Finally add in the fresh coriander leaves and pack up the tiffin with the egg masala curry which goes with boiled rice as well or phulkas, rotis etc.