Ingredient Ideology | The Makhana Trivia By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Makhana also known as lotus seeds or fox nuts are one of the nutritionally high ingredients with versatile uses and benefits to assist us in our daily cooking with recipes in various categories and forms. With the growing awareness of this ingredient over the years it is important that we are updated with the reasons of why to include them in our diets as well. While some say they are tasteless and some seem confused on how to make it interesting on the dinner table to get compliments we do have a choice of recipes below for all to try and enjoy the flavors of makhana!

Let us have a look at a few Health Benefits of Makhana:

1. Makhana is good for weight loss and management.

2. Makhana should be consumed since it provides energy and is also good for bone health.

3. Makhana is also considered good for heart and kidney health along with able to manage blood pressure issues too.

4. Makhana also has benefits of being a good anti-oxidant, reduces fatigue and also reduced palpitations.

5. Makhana is a low glycemic index ingredient hence making it a good choice to come by into our recipes.

Culinary Uses of Makhana:

1. makhana as a lightly roasted snack from plain salted, to kali mirch and the masala spice mixes are all a perfect munch option to sit back and enjoy when in between meals and to manage hunger pangs.

2. A makhana mattar ki subzi with a base of onion-tomato masala with mild powdered spices, a little green peas and fresh coriander leaves is great to enjoy with hot phulkas and rotis.

3. For a no onion-no garlic option of preparing makhanas go for a tomato base gravy with little cashew and cream and add capsicums and paneer along with it to bring out the flavor.

4. Makhane aur anar ka raita, a welcome bowl of chilled raita concept with toasted makhanas and pomegranate seeds with a little roasted crushed jeera, kala namak and mint leaves is just too good!

5. Korma gravy with a base of onion paste, curd, poppy seeds, cashew or charmagaz, coconut and mildly spiced and laced onto makhanas with a few choice of colorful crunchy veggies is a great option too for a variety to enjoy makhanas.

6. Soya bean keema ka dum pulao with makhanas is simply a treat to the eyes and the palate! I love the pulao to be steaming hot and topped with crunchy fried makhanas tossed with spices in a little ghee added just before serving!

7. Sweets and desserts also go well with makhanas my favorites however are the classic makhane ki kheer, makhane aur khajoor ka Pannacotta, Gulkhand makhana mousse, makhane ki rabdi and makhana masti pancakes.

Here are a few recipes with Makhana for all to try out and relish

Recipe-1] KAJU MAKHANE KA MILAAP

Ingredients:

Makhanas/fox nuts- 2 cups fried/lightly roasted.

Oil/ghee- 2 tbsp.

Cumin seeds-1/2 tsp

Ginger-garlic chili paste- 1 tsp

Boiled onion paste-1/2 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Red chili powder-1/4 tsp

Curd-1/2 cup mixed with 2 tsp cashew paste

Coconut milk-1/2 cup

Fresh cream-2-3 tbsp.

Water-1/2 cup

Paneer cubes-1/2 cup

Capsicum cubes-1/2 cup

Salt to taste

Kasuri methi-1 tsp

Coriander leaves-2 tbsp.

Fried cashews and raisins-2 tbsp. for garnish

Method:

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

2. Heat oil and ghee and add in the cumin seeds, ginger garlic and chili paste and onion paste, cook for 2-3 mins, add little water as needed.

3.Add in the curd and cashew mixture all spices, methi, salt to taste and bhunao well for 1 min, add in little water for the gravy, simmer for 3-4 mins.

4. Add in the coconut milk and cream and blend it all in well, simmer for 2 mins finally add in the paneer cubes, capsicum cubes and fried makhana into the gravy and bring to a nice boil, check for seasonings.

5. Serve hot garnished with fried onions/nuts/coriander leaves/cream etc along with hot phulkas, rotis, naans.

Recipe-2] METHI SAAGWALA MAKHANA

Ingredients:

Makhana- 2 cups fried/roasted

Oil/ghee-2 tsp

Ginger-1 tsp chop

Garlic-1 tsp chop

Green chili- 2-3 chopped

Fresh methi- 1 cup 

Fresh coriander leaves- 2 cups

Tomatoes- 2-3 grated or fresh puree

Salt to taste

Hing- 1 pinch

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder- 1 tsp

Cumin powder-1/4 tsp

Soya chunks-1/2 cup soaked in warm water for 15 mins.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee and add in the hing, ginger, garlic, chilies and saute.

3. Add in the tomatoes, salt, methi and coriander and all powdered spices and mix well, add a little water.

4. Now add in the drained soya chunks and bhunao with the masala for 1 min, cover and simmer for 8-10 mins.

5. Finally add in the makhanas and mix well, simmer for 3-4 mins and serve hot with rotis, phulkas and a bowl of raita.

Recipe-3] SUBZ MAKHANA KORMA

Ingredients:

Makhanas/fox nuts-1 cup fried

Assorted veggies- carrots/beans/cauliflower/ peas/ potatoes [ all veggies to be pre-cooked or boiled/blanched]

Oil-2 tsp

Ghee-2 tsp

Shahi jeera-1 tsp

Bayleaf-2 no

Curd -1/4 cup mixed with 2 tsp fresh cream.

Kasuri methi-1 tsp

Salt to taste

Garam masala powder-1/4 tsp

Water-1/4 cup

Rose water-1 tsp.

Fried nuts and onions- for garnish.

For the Masala paste:

Boiled onion paste-1 cup

Garlic-1 tsp chop

Ginger-1 tsp chop

Desiccated coconut-2 tbsp.

Cashews-8-10

Water-1/2 cup

Green cardamom-2-3 

Cinnamon-1-inch piece

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil and ghee in a pan add in the shahi jeera and Bayleaf, add in the prepared masala paste and cook on a medium flame for 3-4 mins.

3. Add in little water, curd and cream mixture, kasuri methi, salt to taste and the assorted veggies of your choice.

4. Simmer and cook the veggies in the gravy add in the fried makhanas, garam masala powder and simmer for 2 mins, check for seasoning.

5. Serve hot garnished with fried nuts, onions, a little rose water and saffron etc.

Recipe- 4] MAKHANA TAVA PULAO

Ingredients:

Makhanas-1 cup fried/roasted

Cooked basmati rice- 1 cup

Oil-1 tsp

Butter-1 tsp

Jeera-1/2 tsp

Mustard seeds-1/2 tsp

Curry leaves—4-5

Slit green chilies- 2 no

Ginger- garlic paste- 1 tsp

Chopped onions- 1 small

Chopped tomatoes-2 small

Carrots/beans/peas/cauliflower/capsicums- as desired to be cut into small pieces, boiled or blanched except capsicums.

Pao bhaji masala-2 tsp

Red chili powder-1/2 tsp

Water-1/4 cup

Coriander leaves- 2 tbsp.

Mint leaves- 2 tsp.

Cheese-2 tbsp.

Salt to taste

Method:

1. Prepare all the ingredients for the tava pulao recipe.

2. Heat oil and butter in a pan add in the ingredients for tempering and onions and saute until light brown, add in tomatoes and salt and powdered spices mix well add little water and cook for 2-3 mins.

3.Add in the assorted veggies of your choice and bhunao with the masala and cook for 3-4 mins.

4. Now add in the cooked rice and mix well add little cheese and coriander leaves and toss. Finally add in the makhanas and mix well serve hot with a bowl of raita/curd along with pickle and papad.

Recipe-5] MAKHANE KA DILKHUSH MEETHA

Ingredients:

Makhanas/fox nuts- 1 cup lightly roasted

Milk-3 cups

Green cardamom- 2 no

Sugar- to taste

Condensed milk- 2-3 tbsp.

Mava-2 tbsp. grated

Chopped assorted nuts- 2-3 tbsp.

Dates-2-3 chopped

Charoli-2 tsp lightly toasted or fried

Method:

1. Prepare all the ingredients for the sweet dish.

2. Using a thick bottomed pan boil the milk add cardamom, sugar, condensed milk and mava and stir constantly and reduce the mixture for 30 mins.

3. Add in few chopped dates, few nuts and Charoli and simmer for 4-5 mins, now add in the makhanas and mix well cook them in the milk mixture for 6-8 mins and serve chilled garnished with nuts-dates etc.

4. As an option also try using seasonal fruits like cubes of mangoes etc when we serve the sweet chilled it adds more taste, flavor and nutritive value as well into the dessert.

Ingredient Ideology | MONSOON SPECIAL: TEMPTING DELICACIES USING CORN By: Dr. Kaviraj Khialani- Celebrity Master Chef

Corn is one of those interesting ingredients to involve in our day-to-day cooking in a variety of ways since it not only adds a touch and look of freshness to the dish it is added but also adds a nice bite and crunch as a texture too. The versatility of corn in today’s times has really gone up a lot since not only regular dishes, classic varieties but also contemporary and creative cuisines have incorporated corn in amazing ways!

Do try few recipes using corn adapted with a twist of taste!

Recipe-1] Desi Makkai ka Videshi Chaat

Ingredients:

2 cups sweet corn, boiled.

2 tsp olive oil

1 tsp garlic, chopped

1 tsp green chili, chopped

2-3 spring onions, chopped

½ green capsicum, small dices

Salt and pepper to taste

¼ cup mayonnaise/hung curd/greek yogurt.

2 tsp peanut butter mixed with 1 tsp tomato ketchup

¼ tsp chili flakes

¼ tsp fresh herbs

½ tsp chaat masala powder

2 tsp coriander leaves/basil leaves

2 tbsp. spring onion greens, chopped.

2 tbsp. peanuts, roasted & crushed.

For non-veg options: ¼ cup boiled, diced chicken or 2 hardboiled eggs, diced or 2-3 chicken sausages, sliced.

Method: Prepare all the ingredients as per the recipe for veg/non-veg options. In a mixing bowl combine together the ingredients for the dressing and mix them well. In a pan take 2 tsp olive oil and saute the garlic, chilies, onions, capsicums along with the boiled sweet corn for 2-3 mins and remove. allow it to cool completely and then add it into the prepared dressing and give it all a nice mix-n-toss. Portion the fusion chaat recipe into a serving bowl and garnish with greens and a little dusting of chaat masala, add a slice of lime and serve chilled.

Recipe-2] Creamy Spiced Corn & Celery Soup

Ingredients:

2 cups sweet corn, boiled

1 tsp oil

1 tsp butter

1 tsp garlic, chopped

½ onion, chopped

1 tsp green chili chopped

1/2 cup milk / soy milk

2 tsp maida

Salt and pepper to taste

½ tsp chili flakes

½ tsp mixed herbs

2 tbsp. cheese, grated.

2 tsp parsley/coriander, chopped.

2 tsp cream

2 tsp cashew paste/almond paste

1 pinch of cinnamon powder.

2 stalks celery, chopped.

2-3 cups water/vegetable stock.

For non-veg: use boiled chopped/shredded chicken pieces as a garnish in the soup, saute prawns and add it as well if desired for a variation, in that case avoid the milk and use only cream.

Method: prepare all the ingredients for the creamy corn soup and heat oil in a pan add in the oil and saute the garlic, chilies and onions for a minute. Add in the boiled sweet corn and chopped celery, add in the butter and refined flour and saute it for a minute. Add in milk, water/veg stock, salt, pepper, herbs, and a dash of chili flakes and mix well. Allow the soup to come to a boil and simmer for 12-15 mins. Cool, puree the soup and strain it. Bring it back to a boil, add in the cashew paste, cream, and mix well. Check for seasonings and portion out the soup into soup bowls, garnish with cheese, a dash of cinnamon powder, chili flakes, and some fresh herbs, and serve hot.

Recipe-3] CORN SALSA TOSSED RICE

Ingredients:

1 cup sweet corn, boiled

2 cups white/brown rice, boiled and cooked.

2 tsp oil/olive oil/butter

1 tsp garlic, chopped.

1 small onion, chopped

2 tsp green chilies, sliced

2-3 jalapeno pepper, sliced optional

4-5 black/green olives, sliced

½ cup assorted capsicums, small cubes

1 cup red ripe tomatoes, chopped

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

2 tbsp. tomato ketchup

2 tsp red chili sauce

2 tbsp. parsley/coriander, chopped

1 cup crispy nacho chips

2-3 tbsp. grated cheese.

For non-veg options: cooked shredded/chopped chicken, sliced chicken salami, tuna fish, boiled/scrambled eggs.

Method: Prepare all the ingredients for the yummy rice recipe. Heat oil/butter in a pan add in the garlic, chilies, and onions and saute for 30 seconds. Add in the capsicums and boiled corn/non-veg to be added at this stage if being used, along with all seasonings and flavorings, tomatoes and mix well, cook covered on a medium flame for 3-4 mins, add in the tomato ketchup, chili sauce and a few tbsp. of water if needed to adjust the texture. Now add in the cooked rice, fresh herbs like parsley/coriander/mint/basil and mix well. Cook for another 4- 5 mins on a medium flame add in the olives, jalapenos, grated cheese as well if desired and serve hot with a bowl of crispy nachos and some extra salsa sauce.

Recipe-4] PESTO TOSSED CORN TARTS

Ingredients

10-12 readymade tart shells.

1 and a half cup sweet corn, boiled.

For the Pesto dressing sauce:

1 cup basil leaves

¼ cup coriander leaves

1 tsp garlic, chopped

2 tsp nuts- almonds/pinenuts/cashews.

2 tbsp. olive oil

2 tbsp. cold water

2 tsp lime juice

Salt and pepper to taste

Other ingredients to add into the filling for the corn tarts:

¼ cup assorted bell peppers, cut into small cubes

3-4 sliced olives, black or green

Salt and pepper to taste

2 tbsp. cheese, grated

For non-veg: use assorted cold cuts-sausages/salami/bacon.

Grilled chicken/roast chicken/ tandoori prawn’s/ chicken tikka can also be added in as variations with corn.

Method: Prepare all the ingredients for the corn tarts. Using a chutney grinder jar combine all ingredients for the pesto dressing and churn it well, remove into a bowl and keep chilled until used. In a mixing bowl combine together the other ingredients for the filling, add seasonings to taste, add in the pesto and toss it well. Arrange the tart shells on a serving platter/plate and spoon in the prepared filling, garnish with assorted ingredients like olives/cheese/chili flakes/jalapenos/ micro-greens/ cherry tomatoes etc and serve.

Recipe-5] Mini Savoury Corn Cakes

Ingredients:

1 cup sweet corn, boiled and coarsely crushed.

Oil for shallow frying

1 tsp garlic, chopped

1 tsp green chilies, chopped

½ onion, finely chopped

¼ cup red/yellow/green capsicums, small cubes.

Salt and pepper to taste

¼ tsp garam masala powder

¼ tsp chaat masala powder

1 potato medium sized, boiled, peeled and grated. 

2 tsp coriander leaves, chopped.

2 tbsp. cheese, grated.

Maida /corn flour –as needed for binding

1 egg

Method: assemble all the ingredients for the savoury corn cakes. In a mixing bowl combine together the coarsely crushed cooked corn along with grated potato also add in the capsicums and all other ingredients including seasonings, flavorings and mix well. Add in little maida or corn flour to get them all together and add in the cheese and beaten egg for the moisture in the mixture. Heat up a non-stick tava, lightly grease it with oil and spoon this mixture onto the tava and cook on a medium to low heat for 4-5 mins or until nicely set and golden browned. Remove and serve as a snack with assorted dips/sauces/chutneys/flavoured mayonnaise etc.

Recipe-6] CUSTARD CORN –N- CINNAMON PUDDING

Ingredients:

1 cup sweet corn, boiled and semi-crushed.

1 cup vanilla flavoured custard.

¼ tsp cinnamon powder.

2 tbsp. dates, chopped

2 tsp assorted nuts- almonds/pista/cashews.

1 cup bread crumbs, freshly made.

½ tsp vanilla essence

2 tsp butter

2 tsp honey

2 tbsp. sugar/brown sugar/ condenses milk/ jaggery.

Method:

Assemble all the ingredients for this easy to make tasty pudding recipe. In a saucepan combine together butter, dates, corn along with the sweetener of your choice and honey. Cook them all together on a medium flame for 2-3 mins. Add in the nuts, bread crumbs, a pinch of cinnamon powder and mix it well. Finally add in the prepared custard sauce and vanilla essence and cook for another 4-5 mins until it all gets together and leaves the sides of the pan.  Dish out the corn pudding into serving bowls, it can be served warm or chilled as well. We can further bake the pudding as well in the oven with a topping of brown sugar a little dusting of cinnamon powder and serve it with assorted cut fresh fruits

Celebrate World Martini Day with Belvedere Vodka

BELVEDERE CLASSIC MARTINI

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

60ml – Belvedere Vodka

7ml - French Fortified Wine

Garnish – Pink Grapefruit Twist

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

BELVEDERE ESPRESSO MARTINI 

45ml/1.5oz Belvedere Vodka

20ml/0.75oz Coffee Liqueur

1 Shot Fresh Espresso

5ml/1⁄6oz Sugar Syrup

Add all ingredients to cocktail shaker and shake over cubed ice. Fine strain into chilled martini glass.

BELVEDERE SUNSET ROSE MARTINI

45 ml - Belvedere Lake Bartezek

7.5 ml Lillete Rose

1 Dash Crème de Peche

Garnish – Lemon Coin

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

Modern French Pastry Intermediate by Chef Raghunandan Venkatappa, Academy of Pastry and Culinary Arts

Ingredient Ideology | HEARTY BOWL OF SALADS TO RELISH BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Indulge in the crunch & freshness of good health!

Summer Season is here and there is a need to be slightly aware of what needs to be included in our diets and the importance of nutrients and dietary fiber along with the essential vitamins and immunity-boosting properties are to be looked at in order to have balance on the taste buds, palates & the personality of the ingredients need to inculcate a feeling of welcome onto our plates

Here are a few simple, easy to make & Nutritious Salad Recipes:

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 slice
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.

Microgreens/ 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 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, mix well.

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

4. Arrange the base of the salad in a serving bowl, 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, 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 of 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 a choice of fruits as per seasonal availability.

3. Combine the dressing ingredients in a mixing bowl.

4. Add 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 to use assorted nuts like walnuts/ apricots/pine nuts etc on this salad.

Ingredient Ideology | MATTAR KI PESHGI: Versatile & Vibrant By: Celebrity Master Chef – Dr. Kaviraj Khialani

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

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

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

Health benefits of Green Peas/ Mattar:

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

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

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

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

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

Uses of Green Peas or Mattar in our Kitchen:

• One of my all-time favorites with green peas is a bhuna mattar aur makai ka shorba, peas and corn roasted and then tempered to a nice light soup, besides the Pudina mattar broth, cream of green peas soup, pea and lentil puree soup.

• Green peas are popular in Indian and both western cuisines as well from the fresh pea mash with fried fish, pea quenelles in sun-dried tomato sauce, pasta with pea pesto and basil, green pea soup with bacon and sunflower seeds, pea and potato croquettes, mashed potatoes with smoked peas, pea roesti and hash browns stuffed with minted pea mixture.

• Indian recipes like mattar filling inside the famous Kachories, cooked mashed spiced peas filling inside parathas, in doughs for puries, also try adding dehydrated pea flour/powder into your dough for making parathas etc it is tasty as well and the list gets even bigger looking at the way we add it to our subzis.

• Mattar paneer, mattar aloo, Gobi mattar ki subzi, makhana mattar korma, pea pulao, mattar ka kofta in mildly spiced Indian gravies. while most of us love the winter fresh green peas, cleaning them is fun and storing them in our freezer keeps a bit of stock in hand as well,but we do have frozen options as well with green peas.

• I also tried using green peas in a puree form converting it into gravies as well with the addition of a little spinach puree and cashew paste and coconut milk, turned out nice with chicken and cheese koftas & also with soy chunks and mushrooms.

• Green peas with rice also has a great connect from the basic ones to the layered ones, try peas with brown rice in a pulao form by flavoring with cinnamon and add a few chopped dates into it and give it a dum for few mins.

• From the stir fry concepts, to adding them to dips and spreads green peas are handy, helpful, tasty and easy to include in almost every dish we wish to add content color and value.

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

Recipe-1] HARE MATTAR KA DILKHUSH SHORBA

Ingredients

Green peas- 2 cups fresh/frozen.

Olive oil/ oil/ butter- 1 tbsp.

Bayleaf- 1 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Herbs- fresh or dried as per choice

Chili flakes- 1 tsp.

Potato-1 med sized peeled and cubed.

Roasted crushed jeera-1/2 tsp

Garam masala powder-1/4 tsp.

Water/vegetable stock-4- 5 cups

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

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

Method:

1. Prepare all the ingredients for the soup.

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

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

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

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

Chefs Variations: 

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

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

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

Recipe- 2] MATTAR GASHTI WALA PESTO PASTA

Ingredients:

For the Mattar Pesto:

Green peas- 1 cup boiled

Green chili- 1 tsp chopped

Fresh coriander leaves- ½ cup

Fresh mint leaves- ¼ cup

Fresh basil leaves- 1/2cup

Salt and pepper to taste

Lime juice- 2 tbsp.

Garlic- 1 tsp chopped

Oil/olive oil- 3-4 tbsp.

Chilled water- 2-3 tbsp.

Cashews/ almonds/ peanuts- 2-3 tbsp.

For the Pasta:

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

To Assemble the Dish:

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

Elements of Garnish: 

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

Cherry tomatoes- 4-5 cut 1 x2

Black olives/ green olives- 4-5 sliced

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

Method:

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

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

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

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

Recipe-3] KHUSHNUMA HARE MATTAR KA DIP

Ingredients

Green peas- 1 and a half cup boiled.

Blanched spinach leaves- 1 cup

Fresh coriander and mint-1 cup mix

Green chili-2 no cut

Garlic-1 tsp chopped

Celery- ¼ cup stem part cut

Olive oil/oil- 3-4 tbsp.

Salt and pepper to taste

Roasted crushed peanuts- 2-3 tbsp.

Chilled water-3-4 tbsp.

Method:

1.Prepare all the ingredients for the dip.

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

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

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

Unleash Your Mango Mania with This Mind-Blowing Summer Dessert!

Mango season’s here and we need to make the most of it. Get ready to ignite your taste buds with a dessert that will make you jump with joy! Indulge your love for the king of fruits, with our mouth-watering Mango White Chocolate Mousse recipe. Crafted by the talented Murugan Sailappan, Executive Pastry Chef, Hilton Maldives Amingiri Resort & Spa, this recipe transports you to dessert heaven. The divine combination of sweet mangoes and creamy white chocolate creates a symphony of flavors that will keep you wanting more! So, let the mango madness begin!

Ingredients for the Mango confit:

·       2 cups mango purée

·       2 whole mangoes cut into cubes

·       Half cup glucose powder

·       Half a cup of sugar

·       1 tablespoon pectin NH

·       1 teaspoon lemon juice

Preparation: Heat the mango puree and sugar. Once the mixture boils, add pectin. Switch off the flame and add mango cubes and lemon juice.

Ingredients for the white chocolate mousse:

• 4 cups cream

• 3 vanilla pods

• gelatin leaf

• cup white chocolate

Preparation: Heat the cream and add the vanilla to infuse for 30 minutes. Soak the gelatin in cold water. Strain the vanilla and heat again until lukewarm. Add gelatin to the mixture along with melted white chocolate.

Ingredients for the glaze:

·   2 cups white chocolate

·    1 cup milk

·   1 cups mango purée

·  1 gelatin leaf

Preparation: Soak the gelatin in cold water, heat all ingredients, switch off the flame add gelatin to let it cool down.

Final step- assembling it together: Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze on the mousse and arrange on a plate as desired.

Millet Special Recipes by Grand Hyatt Gurgaon

Millet cornmeal jalapeno bread is a type of savory bread made with a combination of millet flour and cornmeal, which gives it a slightly sweet and nutty taste with a crumbly texture. The bread is also mixed with finely chopped jalapenos, which adds a spicy kick to the overall flavor. 

The bread is usually baked in a loaf pan or a round baking dish and has a golden-brown crust on the outside with a moist and slightly dense texture on the inside. It is often served warm with a spread of butter or as an accompaniment to soups, stews, or chili.

The millet and cornmeal used in this bread are both gluten-free, making it an excellent option for those with gluten sensitivities or allergies. Additionally, the jalapenos not only add flavor but also provide nutritional benefits, including vitamin C and capsaicin, which is believed to have anti-inflammatory properties.

Ingredients: 

• Flour T-55 - 700gm

• Corn mix - 200gm

• Millet Flour -150gm

• Salt -15gm

• Sugar - 40gm

• Improver - 10gm

• Gluten - 10gm

• Yeast - 30gm

• Butter - 50gm

• Jalapenos - 50gm

• Water - 550gm

Method:

• Weigh all dry ingredients except the millet flour

• Put it in a mixing bowl and start kneading the dough by adding water in it

• Mix it slowly for 2 minutes and then at a higher speed for another 4 minutes

• Add jalapenos to the dough and portion it to 600 gms and place it in the proving chamber for around 45 minutes

• Bake at 190 C for 12 minutes

Millet Carrot Frosting Cake

Millet carrot frosting cake is a type of cake that is made with a combination of millet flour, grated carrots, and a delicious frosting. Millet flour is made from ground millet, a gluten-free grain that is commonly used in African and Indian cuisine. Grated carrots provide natural sweetness and moisture to the cake.

To make the cake, the millet flour, and grated carrots are mixed together with other ingredients such as eggs, oil, sugar, baking powder, and spices like cinnamon and nutmeg. The batter is then baked in a greased cake pan until it is cooked through and golden brown.

Once the cake has cooled, it is typically frosted with a cream cheese frosting that is made with cream cheese, butter, powdered sugar, and vanilla extract. The frosting is smooth and creamy, with a tangy flavor that pairs well with the sweet and spicy flavors of the cake.

The finished millet carrot frosting cake has a moist and tender crumb, with a subtle nutty flavor from the millet flour and a delicious sweetness from the carrots. The frosting adds a creamy and tangy finish that complements the cake perfectly. This cake is a great option for those who are looking for a gluten-free and healthier dessert option, as well as for those who love carrot cake and are looking for a new twist on the classic recipe.

 Ingredients:

For the cake-

• Whole eggs - 450gm

• Castor sugar - 750gm

• Carrot grated - 690gm

• Pineapple chopped - 240gm

• Walnuts - 180gm

• Four (T-45) 0 180gm

• Baking Soda -15gm

• Salt - 15gm

• Cinnamon powder -12gm

• Desiccated coconut -180gm

• Millet flour - 480gm

• Refined oil - 750gm

For the cream cheese frosting-

• Cream cheese - 280gm

• Mascarpone - 400gm

• Icing sugar - 90gm

• Gelatin - 16gm

• Egg yolk - 102gm

• Water - 90gm

• Sugar - 256gm

• Vanilla bean - 10gm

• Whipped cream - 680gm

Method:

• Whisk the eggs and sugar using a kitchen-aid machine

• Mix all the dry ingredients together and add to the egg mixture

• Add the grated carrots, chopped pineapple, and walnuts, mix until combined

• Lastly, add in the oil

• Pour mixture into baking sheet trays and bake at 200 C for 10 minutes.

• Double boil cream cheese, mascarpone, sugar, and vanilla bean together until liquid

• Add the bloomed gelatine

• In a mixing bowl whisk the egg yolks

• Boil the sugar and water to a soft ball stage and add it to the egg yolk and make a sabayon

• Fold the egg yolk mixture into the cream cheese mixture

• Last fold in the whipped cream

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

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.

Ingredient Ideology | Summer Special- The Curd Connection VERSATILE & VARIED IN NATURE BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

While the story of curd being known to us goes back in history, according to a popular legend, while traveling across a desert, some Turks kept milk in a goatskin bag and slung it across the back of a camel. The desert sun and the bacteria in the bag had enabled preparation of curd, also known as yoghurt. Curd and yogurt: the two terms have often been considered to be synonymous. Curd or dahi is a dairy product which is made by curdling milk with edible acidic substance like lemon juice, vinegar and even curd itself. Curd is a great probiotic that contains good beneficial bacteria known to promote gut activity, soothe the inflamed digestive system and heals an upset stomach.

Curd has somehow been a chosen ingredient by a number of international cuisines and its adaptability and versatile nature has helped it gain a lot of popularity when it comes to indian marination, gravies, lassi or chaas, shrikhand or even layered desserts where can use hung curd as well.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. Here curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. Curd is made by bacterial fermentation of milk. In this process lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment, and may include Lacto coccus lactis and a few more.

A favorite of many of us in a number of ways from having a bowl full of it or into a raita form, cooking it up in a kadhi concept preparing sweet dishes etc.

Here are a few popular Health Benefits of Curd:

• Curd is rich in proteins and also essential minerals like calcium that helps keep our bones strong.

• Curd possesses good bacteria called pro-biotics which are great to consume since it helps in digestion.

• Curd is a great immunity booster and also good to consume on a weight loss program.

• Curd is heart healthy, good for our hair and skin too.

• Curd also helps in preventing allergies and infections.

• Curd is beneficial in lowering levels of plaque

• Curd helps to lower hypertension and also prevents cardio vascular diseases.

Do try out these simple and tasty recipes using CURD:

Recipe-1] RAINBOW SALAD WITH INDIANA DRESSING:

Ingredients:

Base of the salad:

Iceberg/ assorted lettuce leaves- 1 cup

For the body of the salad:

White cabbage-1/4 cup shredded

Purple cabbage-1/4 cup shredded

Tomatoes-1 no cut into cubes

Onion 1 small sliced

Broccoli- 1 cup florets, blanched

Carrots-1 small cut into cubes and boil.

Sprouts- ½ cup

For the dressing:

Curd- 1 cup beaten

Crushed cumin power

Lime juice-2 tsp

Salt and pepper to taste

Honey-1 tsp

Flax seeds- 2 tsp

Dates-2-3 chopped

Almonds/cashews-2 tsp sliced

Chaat masala-1/4 tsp

Mint leaves- 8-10

For the garnish of the salad:

Paprika powder/ chaat masala/ mint/ parsley/ micro-greens, olives.

Method:

1. Prepare all the ingredients for the salad recipe.

2. In a serving plate arrange the cleaned lettuce leaves as a base.

3. As a part of dressing combine all ingredients with the beaten curd and keep it ready.

4. Arrange all the ingredients of the body of the salad ready to use.

5.Just before serving combine the body and dressing together and give them a nice toss, adjust as needed, drizzle a little dressing on it for proper mxing.

6. Portion out the salad on to the bowl of lettuce leaves, garnish and serve immediately.

Chefs variation: in case of non-veg we can use boiled chicken cubes, sliced chicken sausages or even grilled chicken/ lamb/ mutton pieces can be used. Seafood like prawns can also be added. Also for veg we can try adding fruits like plums, peaches as well to this salad.

Recipe-2] CHICKPEA- CUCUMBER & CURD DELIGHT

Ingredients

For the curd mixture:

Curd-1 and a half cup beaten

Roasted crushed cumin- ½ tsp

Rock salt/ sea salt- ¼ tsp

Fresh basil leaves- 4-5 no

For the relish mix:

Cucumber-1 no cut into small cubes

Chickpeas- boiled chana-1/2 cup

Amla/ indian gooseberry- 2 no, boiled and cut into cubes

Dates-2-3 chopped

Mint leaves- 4-5 no

Crushed black pepper-1/2 tsp

Melon seeds/ chia seeds- 1 tsp

Method:

1. Prepare all the ingredients for the relish mixture.

2. In a mixing bowl combine together the relish mix ingredients and keep aside for 10-12 mins.

3. Separately combine together beaten curd and all the other mix in ingredients and stir well.

4. Combine the relish and curd mixture and check for taste and adjust, allow to chill for 20 mins and then serve alongside a main course/ meal with parathas etc or can be served with nachos or crackers as well as a dip.

Recipe-3] ADRAKI DAHI WALA MURGH 

[CHICKEN IN GINGER – CURD BASED GRAVY]

Ingredients:

Chicken- 750 gms curry cuts with bones.

For veg- use paneer/ extra firm tofu.

For the marination:

Oil-2 tsp

Ginger paste-1 tsp

Green chilies-1 tsp chopped

Salt to taste

Crushed black pepper-1/2 tsp

Lime juice- 2 tsp

Curd- 1 cup beaten thick.

For the gravy:

Oil-1 tsp

Ghee-2 tsp

Boiled onion paste- 1 cup

Ginger-garlic paste-1 tsp mix

Black cardamom- 2 no

Bay leaf- 2 no

Water/ chicken stock-1 cup

Salt to taste

Kasuri methi-1 tsp

Garam masala powder-1/2 tsp

Cashew/ almond paste-2 tsp

Fresh cream-2 tbsp.

Rose water-2 tsp

Ginger juliennes and blanched almonds for garnish.

Method:

1. Prepare all the ingredients for the adraki dahi wala murgh.

2. Marinate the chicken pieces and keep aside for 30-45 mins in the fridge.

3. Prepare the gravy heat oil and ghee in a pan add in the whole spices and onion paste and cook until light brown, add little water as needed, add in the chilies and ginger-garlic paste and saute well.

4. Add in the salt, kasuri methi, garam masala powder and add in the chicken pieces and bhunao for 2-3 mins on a medium flame, add in the cashew and curd mixture and little water, simmer, cover and cook in dum for 20-25 mins.

5. Finally check for texture and taste, adjust accordingly as desired, add in the rose water and mix, serve hot garnished with ginger juliennes and blanched almonds.

Recipe-4] TEMPERED TRIVIA CURD RICE

Ingredients:

Basmati/kolam white rice/brown rice - 1 cup boiled, cooled.

Curd- 2 cups beaten thick

Salt to taste

Oil-1 tsp

Ghee-1 tsp

Hing-1 pinch

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Dried red chilies-1 no slit

Green chili-1 no slit

Chana dal-1 tsp

Milk-1/4 cup

Roasted crushed peanuts- 2 tbsp.

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

Mint and coriander leaves- 2 tbsp. mix

Method:

1. Prepare all the ingredients for the tempered curd rice recipe.

2. In a mixing bowl combine together the cooked white/brown rice and add the beaten curd and milk and mix it all well and keep refrigerated for 20 mins.

3. To prepare the tempering heat oil and ghee in a tadka pan and add in the ingredients one by one and allow them splutter and crackle and after about 15 seconds add this tempering to the bowl of curd and rice mixture and give it a nice mix. I prefer to add a few nuts and seeds as well to the curd rice to add more value into it from roasted crushed peanuts to toasted nuts and seeds like flax seeds, pumpkin seeds, sunflower seeds etc.

Recipe- 5] DAHI PAKODE WALI KADHI

[FRITTERS STEEPED IN TEMPERED CURD BASED CURRY]

Ingredients:

For the pakode/ fritter mix:

Besan-1 cup

Salt to taste and soda bi carb one pinch

Red chili powder-1/2 tsp

Jeera powder-1/4 tsp

Ajwain-1/2 tsp

Sliced onions-1 med sized

Coriander-1 tbsp. chopped

Green chilies-1 tsp chopped

Little water to make the mixture

Oil-1 tsp

Oil to deep fry the fritters

For the kadhi mix/ curry:

Curd- 1 and a half cup beaten.

Besan-1 and a half tbsp.

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/4 tsp

Water as required

Kasuri methi-1 tsp

Ginger- 1 tsp chopped

Oil/ ghee- 2 tsp for the tempering

Hing-1 pinch

Curry leaves- 8-10 no

Slit red and green chilies-1-2 

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander leaves to garnish- 2 tbsp. chopped

Method:

1. Prepare the ingredients for both the segments of the kadhi pakoda recipe.

2. In a mixing bowl combine together the ingredients for the pakoda and mix well to a dropping texture and drop small portions into medium hot oil in a kadai and deep fry them to a nice golden color and keep aside.

3. In a bowl combine together the curd, besan, two cups of water, salt, turmeric powder, red chili powder and beat it all together, rest for 20 mins.

4. Heat oil/ghee and give the tempering with the ingredients and allow to splutter and crackle for a few seconds, add in the curd and besan mixture, kasuri methi and stir it well, simmer and cook for 12-15 mins.

5. Check for taste and adjust salt and texture as desired, add the fried pakode just before serving and garnish with coriander leaves and serve with steamed rice or jeera rice.

Recipe-6] BOWL OF ESSENTIAL NUTRIENTS 

Ingredients

Sweet corn-1/2 cup boiled

Green peas-1/2 cup boiled

Tomato- 1 cut into wedges

Apple-1 no cut into cubes, sprinkle 2 tsp lime juice.

Onion-1 no sliced

Cucumber-1 no cubed

Potato -1 boiled cubed

Red/green/yellow capsicum-1/2 no cubed

For the dressing mix:

Curd-1 cup beaten

Salt and pepper to taste

Cooked Amla pulp-2 tsp

Crushed jeera-1/2 tsp

Mint leaves- 4-5 no

Cream cheese- 1 tsp

Cashew powder-2 tsp

Method:

1. Prepare all the ingredients for the healthy bowl of goodness.

2. In a mixing bowl combine all the colorful ingredients and arrange them for the salad, chill for 20 mins.

3. In another bowl combine together the mixture for the curd-based dressing and chill for 15 mins.

4. Just before serving drizzle the dressing over the serving salad bowls and garnish with nuts, seeds, micro-greens and fresh herbs etc as desired.

For non-veg options: use boiled cubed eggs, boiled or grilled chicken cubes, chicken sausages, ham, salami etc can also be used as an option.

Ingredient Ideology | Chatpata Chats on a Platter By: Dr. Kaviraj Khialani- Celebrity Master Chef

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Chatpata Chats on a Platter Versatile and yummy Fare

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

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

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

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

Recipe-1] CHATPATA MAKKAI WALA CHAAT

Ingredients:

Oil-2 tsp

Ginger-1 tsp chopped

Green chili-1 tsp chopped

Onion-1 small chopped

Tomato- 1 small chopped

Mint leaves- 8-10 no

Coriander leaves- 1 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 tsp

Tomato ketchup-1 tsp

Red chili sauce-1 tsp

Aamchur powder-1/2 tsp

Imli chutney- 2-3 tsp

Flat papdis- 4-5 no

Nylon sev- 2-3 tbsp.

Fresh anardana- 2-3 tbsp.

Method:

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

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

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

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

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

Recipe-2] KALA CHANA FIRANGI CHAAT.

Ingredients:

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Kala chana- 2 cups boiled

Boiled potatoes-1 cup peeled and diced

Salt to taste

Black pepper to taste

Chaat masala-1/2 tsp

Schezuan sauce- 2 tsp

Lime juice-2 tsp

Tomato ketchup-1 tsp

Onions-1 small chopped

Tomatoes-1 small chopped

Coriander-2 tbsp. chopped

Mint leaves- 8-10 no

Lightly toasted peanuts- 2-3 tbsp.

Method:

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

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

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

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

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

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

Recipe- 3] MAKHANA MASTI CHAAT

Ingredients;

Makhanas- lotus seeds-1 cup

Oil-2 -3 tsp

Salt to taste

Black pepper- to taste

Lime juice-2 tsp

Peanut butter- 2-3 tbsp.

Boiled corn-1/2 cup

Boiled potatoes-1/2 cup diced

Cucumber-1/2 no peeled and cut

Tomatoes- ½ cup diced

Boiled chicken cubes- ½ cup

Sliced chicken sausages-1/2 cup

Tomato ketchup-2- 3 tsp

For more options on veggies:

Saute sliced zucchini

Sliced saute mushrooms

Sliced black and green olives

Fresh herbs/ parsley/ micro-greens

Method:

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

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

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

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

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

Recipe- 4] PAKODE WALI CHAAT

Ingredients:

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

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

Onions- ½ cup chopped

Tomatoes-1/2 cup chopped

Mint leaves- 8-10 no

Coriander leaves-2 tbsp. chopped

Peanut butter chutney-2-3 tbsp.

Red chili sauce-1-2 tsp

Garlic red chili chutney-2-3 tsp

Imli chutney- 2-3 tsp

Curd- ½ cup beaten.

Chaat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/2 tsp

Lime juice- 2-3 tsp

Fresh fruits- pomegranate seeds or sliced dragon fruit.

Method:

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

2. choose between the pakorasas per choice and taste. Take 2-3 varieties of the pakorasfor this chaat recipe.

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

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

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

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

Recipe- 5] PEANUT WALI KHASTA MAZAA CHAAT

Ingredients;

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

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

For veg- paneer tikka- cut sliced/ cubes

For the chaat dressing:

Oil-1 tsp

Imli chutney-2-3 tbsp.

ginger juliennes-2-3 tsp

lime juice-2-3 tsp

mango pickle masala-2 tsp

tomato ketchup-2-3 tsp

raisins- 2-3 tsp

date puree-2-3 tsp

white vinegar-1 tsp

brown sugar-1- 2 tsp

mint and coriander- 2-3 tbsp.

onions- ½ cup chopped

tomatoes- ½ cup chopped

green chilies- 1 tsp chopped

chaat masala-1/2 tsp

salt and crushed pepper to taste

method:

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

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

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

Rajma, chauli etc.

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

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

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

Recipe- 6] RAJMA AUR KAIRI WALI CHAAT

Ingredients:

Boiled rajma- 2 cups

Boiled cubed potatoes- 1 cup

Onion-1/2 small chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Lime juice- 2 tsp

Chaat masala powder- ½ tsp

Kala namak- ½ tsp

Raw mango- ½ cup cut

Imli chutney-1/4 cup

Green chutney- ¼ cup

Tomato ketchup-1 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/4 tsp

Flat papdi-1/2 cup

Nylon serv-1/2 cup

Assorted fruits-1/2 cup cut

For garnish- 

Assorted nuts

Assorted greens

Sliced dates

Method:

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

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

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

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

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

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

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

Ingredient Ideology | DELECTABLE THAI DELICACIES TO RELISH BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF

Thai Food known for its diversity and colorful first impressions is not only a cuisine to indulge into but to also adapt to in a number of ways being healthy and vibrant with a variety of recipes to suit various palates and taste buds. Thai cooking is simple, needs basic ingredients and is ready in minutes, a little precision and eye for detail coupled with a keen interest in cooking goes a long way in dishing out delectable delicacies from this exemplary melting pot of cuisine. Though we all have our very own favorite cuisines from Indian to Chinese, Italian to Mexican, here is a little collection of my pick on Thai cooking which I wish to dedicate and share a few of my favorite Thai recipes with our readers to try out in their home kitchens and enjoy an amalgamation of distinguished flavors from Thailand.

Recipe-1] THAI STYLE FISH CAKES

Ingredients:

Bassa/ghol fish- 500 gms

Oil-2 tsp + for shallow frying

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 3-4 no chopped

Lemon grass- 3-4 pieces

Lemon leaves- 3-4 no

Fresh basil leaves- 4-5 no

Green chilies- 1 tsp chopped

Thai red chilies-2-3 chopped

Ginger/ thai galangal-1 -2 no

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-1 tsp

Thai red curry paste-2 tsp

Egg-1 no

Boiled mashed potato- 1 cup

Maida-2-3 tbsp.

Corn flour-2-3 tsp

Bread crumbs-1/2 cup

To serve with: sweet thai chili sauce/ hot and sweet dip/ red pepper mayo dip

Method:

1. Prepare all the ingredients as listed for the thai fish cakes.

2. Heat oil and butter in a pan, add in the thai ingredients one by one also add in the garlic, onions and saute them all for a minute.

3. Add in the fish cubes, thai curry paste, sauces, seasonings to taste and let the fish cook for 3-5 mins, remove from the flame.

4. As the fish starts cooking it will start breaking up and at that stage we can add in the mashed potatoes, bread crumbs, maida/corn flour a little beaten egg and mix it all into a semi hard dough texture, remove the ginger/galangal, lemon leaves, lemon grass pieces now.

5.Heat oil in a non-stick pan or tava, and using a tablespoon place spoonsful of the fish cake mixture on the pan and allow to settle and cook from one side and then carefully turn it over and cook on both sides to a nice golden brown color, remove once cooked for around 3-4 mins.

6. Assemble the fish cakes on a serving platter on a bed of banana/pandan leaves and serve them hot with a choice of dips and sauces.

Recipe-2] THAI RED CHICKEN CURRY

Ingredients

Oil-2 tsp

Ginger/thai galangal- 1 tbsp. sliced

Fresh basil leaves- 6-8 no

Lemon grass- 3-4 piece

Lemon leaves- 3-4 no

Thai small brinjal- 4-6 no

Thai red chilies-2-3 slit

Boneless chicken breast- 1 cup cubes

Baby brinjal-1 cup cubes

Carrot-1/2 cup cubes

Water-2 cups

Thai red curry paste-2-3 tbsp.

Sugar-1/4 tsp

Salt to taste

Thick coconut milk- 1 and a half cup

Corn starch solution-2-3 tsp

Coconut cream-2-3 tsp for garnish

Fresh basil- for garnish

To serve with: steamed jasmine rice/ thai rice.

Method:

1. Prepare all the ingredients for the red curry using chicken in this recipe.

2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the chicken cubes, brinjal and carrot cubes and saute for 1-2 mins.

3. Add in water and allow the chicken and veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired.

4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil.

Recipe-3] THAI GREEN CURRY WITH VEGETABLES

Ingredients:

Oil-2 tsp

Ginger/thai galangal- 1 tbsp. sliced

Fresh basil leaves- 6-8 no

Lemon grass- 3-4 piece

Lemon leaves- 3-4 no

Thai small brinjal- 4-6 no

Thai red chilies-2-3 slit

Baby brinjal-1 cup cubes

Carrot-1/2 cup cubes

French beans-4-5 cut

Cauliflower or broccoli -1/2 cup florets 

Mushrooms-1 cup cut 1 x 4

Babycorn-1/2 cup sliced

Capsicums-1/2 cup cubes

Water chestnuts-3-4 sliced

Paneer/ tofu- ½ cup cubes

Water-2 cups

Thai green curry paste-2-3 tbsp.

Sugar-1/4 tsp

Salt to taste

Thick coconut milk- 1 and a half cup

Corn starch solution-2-3 tsp

Coconut cream-2-3 tsp for garnish

Fresh basil- for garnish

To serve with: steamed jasmine rice/ thai rice.

Method:

1. Prepare all the ingredients for the green curry using vegetables in this recipe.

2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the all the vegetables of your choice and saute for 1-2 mins.

3. Add in water and allow the veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired.

4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil.

Recipe-4] SOM TOM RAW PAPAYA THAI SALAD

Ingredients:

Raw papaya-2 cups, peeled and grated, place in chilled water

Long green beans/ french beans-1 cup thinly shredded

Tomato-1/2 cup juliennes/strips

Water-1/2 cup

Jaggery- 2-3 tbsp. grated

Chili flakes-1/2 tsp

Salt to taste

White vinegar-2 tsp

Fish sauce-1 tsp optional

Dried shrimps-2-3 tsp- optional

Lemon grass-2-3 piece

Fresh basil-4-5 no

Roasted crushed peanuts-2-3 tbsp.

Method:

1. Prepare all the ingredients for the Som tom raw papaya salad.

2. In a saucepan combine together the water with jaggery and other ingredients and allow to slowly melt down and make it like a dressing.

3. Add in the drained out raw papaya and beans and mix well, allow to cook for3-4 mins and turn off the flame.

4. Add in the tomato cut into strips and mix well, add more lime or vinegar, fish sauce and dried shrimps being optional if needed and check for seasonings.

5. Dish out the salad into a serving bowl and garnish with roasted crushed peanuts and serve warm with the meal.

Recipe-5] PHAD THAI FLAT NOODLES

Ingredients

Thai flat noodles-1 packed, boiled.

Oil-2 -3 tsp

Butter-1 tsp

Ginger/ thai galangal- 2 tbsp. sliced

Lemon grass- 2-3 no

Lemon leaves- 3-4 no

Thai red chilies-2-3 no slit

Green chilies-2-3 no slit

Fresh basil leaves- 3-4 no

Garlic-1 tsp chopped

Onion-2 no sliced

Carrot-1/2 cup shredded

Cabbage-1/2 cup shredded

Green capsicum-1/2 cup shredded

Mushrooms-1/2 cup sliced

Boiled shredded chicken-1 cup

Or cleaned prawns/ shrimps-1 cup

Or eggs-2-3 no as desired

Thai red/green curry paste-2-3 tsp

Water-1/4 cup

Soya sauce- 2 tsp

Salt and pepper to taste

Red chili sauce-2 tsp

Green chili sauce-2 tsp

White vinegar-1 tbsp.

Spring onion greens-1/2 cup chopped

Roasted crushed peanuts-1/2 cup

Method:

1. Prepare all the ingredients for the stir fry thai flat noodle recipe.

2. Boil the noodles first and refresh, keep aside.

3. Heat oil and butter add in the thai ingredients, garlic, and onions and saute for 2-3 mins.

4. Add in the assorted veggies as desired and add seasonings, sauces etc to taste, add a little water and allow to cook/egg and other non-veg can be added at this stage as well.

5. Cook on a medium flame for 3-4 mins, add in the noodles and give it a toss and cook for 4-5 mins, check for seasonings and serve the noodles hot garnished with greens and peanuts.

Recipe-6] PUMPKIN COCONUT PUDDING

Ingredients:

For the pumpkin mixture:

Yellow pumpkin-1 cup peeled and grated

Green cardamom-2 no

Butter-1 tsp

Sugar-1/4 cup

For the semolina mixture:

Butter/ghee-2-3 tbsp.

Semolina/sooji-1/2 cup

Green cardamom-2-3 no

Sugar-1/4 cup

Condensed milk-1/2 cup

Jaggery-1/2 cup

Milk-3-4 cups

Coconut milk- 2 cups thick

Tender coconut flesh/ malai- ½ cup shredded.

Assorted nuts- ½ cup fried – cashews, raisins, almonds etc.

Method:

1. Prepare all the ingredients for the pumpkin coconut pudding as listed.

2. Start with the pumpkin mixture in a pan, combine together the butter, sugar, cardamom and grated pumpkin and cook for 3-5 mins and ensure it is all getting dry.

3. In another pan, start with ghee/butter and semolina, cardamom and dry roast it all there for 2-3 mins, add in the milk, sweetening agents as listed and mix well.

4. Now add in the cooked pumpkin mixture here and combine it all together, reduce the flame and keep stirring. Add in coconut milk and cook for 4-6 mins.

5. Finally, once the mixture starts cooking on a medium flame for around 12-15 mins and gets thicker, check for sweetness and adjust as needed. Serve the pudding warm garnished with fried nuts and shreds of tender coconut.

HOME STYLE WOK FRIED DUCK WITH GARLIC IN BLACK BEAN SAUCE By Chef Anirudh Deshpande, Executive Chef at The Westin Goa

Method:

• Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.

• Season generously with salt.

• Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.

• Flip the duck over and cook for another 2-3 minutes until done to your preference.

• Remove from the pan and set aside.

• Pour off the duck fat, leaving a few teaspoons in the pan.

• Add the ginger, garlic and chillies to the pan and cook until fragrant.

• Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half.

Ingredient Ideology | TEMPTING TURKISH TREATS By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TEMPTING TURKISH TREATS

A Basic Introduction: One of my all-time favorite cuisines has been from Turkey, it is not only easy to prepare but has a lot of robust aromas and a great sense of satisfaction which is felt after cooking and serving it to food connoisseurs who not only relish the tempting delicacies but also appreciate it and share its goodness with loves ones and friends. Turkish Cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. 

An Overview of Turkey and its Food Culture: Every country and or continent is known for a particular style of food, variety of ingredients available/ being grown or out-sources etc which have influenced the food and recipes as well of that particular diaspora. Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore, the residents developed dishes that rely mostly on corn and corn flour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottoman Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such as stuffed eggplant or bulgur pilaf with vegetables. In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods.

Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc. Dishes that require time and effort to prepare are not common at this meal. Meat-based dishes, as well as desserts, aren’t served at lunches. Dinners are usually a more elaborate and richer one because it’s the only time when family members have been working in fields or at another job all day come home together. In Turkey, there is another unofficial meal called “yatsilik” which is eaten after dinner around 9 or 10 pm. Nuts, dried, and fresh fruits are usually served with black Turkish tea. Some of the most common foods served for yatsilik are seasonal fresh fruits, dried plums, figs, dried fruit pulps (grape, apricot or mulberry), and nuts like pistachios, almonds, roasted chickpeas, roasted pumpkin seeds and sunflower seeds, walnuts, and hazelnuts. 

Turkish Bread:  Among the varied starch preparations, Bread is yet another indispensable part of every Turkish meal. This has been true for thousands of years, and it remains the most important component to every meal: breakfast or dinner, without bread your Turkish meal will lack that something special. It is eaten, whether it is particularly suited to the meal, or not. Turkey has the highest bread consumption per person in the world. Bread consumption a year is 199.6 kg (440 lb) per person. Turkish people eat more than three times their own body weight in bread annually.

A few of the key ingredients used in Turkish cooking include:

Vegetables: okra, pea, green peppers, tomato, mallow, artichoke, carrot, cucumber, chicory, spinach, zucchini, cauliflower, celery, asparagus, cabbage, mushrooms, parsley, lettuce, potatoes, beets, eggplant, leek, arugula, garlic, purslane, onion, radish, Legumes: broad beans, beans, chickpeas, lentils, Meats: lamb, beef, chicken, fish

Spices: rosemary, red pepper, nigella seeds, thyme, cumin, mint, cinnamon, coriander, turmeric, sumac, black pepper, clove, poppy seeds, saffron, sesame seeds, Nuts: pistachios, chestnuts, almonds, hazelnuts, walnuts, Grains: rice, bulgur, Oils: Sunflower oil, olive oil, hazelnut oil.

Turkish Cuisine has a wide variety of foods, including cereals, pastries, vegetables, and self-growing herbs mixed with meat. There are also many soups and other traditional Turkish foods that incorporate butter, sunflower oil, and olive oil as an ingredient. Turkish cuisine has also its own unique types of healthy food, such as grape molasses, yogurt, bulgur, etc. Rice is used extensively in Turkish cuisine. It is featured in many of the stuffed meat and vegetable dishes as well as being served as pilaf, and Turkish people have very high standards for its preparation. A great-tasting pilav is proof of a Turkish housewife’s good cooking skills.

Pilaf’s in Turkey are usually cooked plain only with butter but there are also those exotic rice dishes flavoured with spice, nuts, and fruits—others made with meat, fish, and vegetables, are known as sultan pilavı. Pilaf’s are usually served as an accompaniment to the main course of meat or fish, but some more substantial pilaf’s, like yufkalı pilav and safranlı midyeli pilav can be served with a salad to make a full meal, iç pilavı, with currants, pine nuts, and calves liver, is served all over Turkey, especially on special occasions. Acılı Bulgur Pilavı is actually made with bulgur, or cracked wheat, which has a nutty flavor. Rice with chickpeas is a popular and nutritious type of rice dish in Turkey. In the summer, some pilafs are served cold with plain yogurt.

The preparation of pilaf is as much an art today in Turkey as it was in the sultan’s kitchen in Ottoman times.

Vegetarian in Turkish cooking: Turkey is no stranger to vegetable-based and vegetarian cuisine. The country’s cooking culture often uses vegetables and wild-grown greens, cooked as vegetarian dishes or with meat for the protein hit that can stretch precious supplies of food items like beans and rice. Aegean and Mediterranean regions are well known for their warm and sunny climate which allows growing vegetables year-round. Some of the most common vegetables grown and eaten in Turkey are zucchinis, eggplants, cauliflower, bell pepper, green beans, spinach, artichokes, carrots, and celery. Fresh vegetables are cooked in many ways, but they mostly fall into one of these categories: meatless vegetable dishes (including vegetables with olive oil), boiled, fried, and roasted veggies. Fried vegetables are usually served with garlic yogurt sauce. 

A typical vegetable dish is prepared with a base of olive oil, chopped onions, pepper paste or tomato paste (concentrated tomato sauce), and fresh tomatoes. Usually, the vegetables and hot water is added to this base and prepared as a pot dish. Minced meat can be added to most vegetable dishes except the ones cooked with olive oil. Olive oil dishes are also eaten cold and having meat in them is not a great idea.

Here are a few popular Vegetarian dishes from Turkish Kitchens:

Karniyarik: Large eggplant stuffed with ground beef, chopped-up onions, garlic, tomatoes, and green peppers and cooked in oven.

Kizartma: Deep-fried vegetables (usually eggplant, zucchini, potatoes, green peppers) served with yogurt sauce.

Mücver: Graded vegetable (the most popular one is zucchini) mixed with egg and flour and deep-fried.

Lahana Sarmasi: Rolled white cabbage, stuffing is usually with onions and rice and may have minced beef if preferred with meat.

Kapuska: Thin sliced white cabbage cooked with onions and tomato sauce. Can be cooked with minced beef or lamb.

Ispanak Yemegi: Onions, spinach, and rice cooked with tomato sauce (tomato paste). Usually eaten with garlic yogurt.

Türlü: A vegetable dish made with eggplant, zucchini, potatoes, tomatoes, and onion.

Meat Cookery in Turkish kitchens: From the delicious chicken dishes to beef and lamb, Turkish cuisine is definitely a carnivore’s paradise. The meat cooking methods are also varied – from roasted meats cooked in spiced sauces or stews with vegetables to skewered kebabs grilled over slow-burning coals. The kebabs and meatballs are two other very popular ways of preparing meats in Turkey.Almost every city in Turkey has its own style of kofte and kebab which consists of spiced chicken, lamb, or beef. Cooking lamb meat with bulgur, (cracked wheat) and legumes is also a common way of preparing main meals in Turkey. If the dish has lentils, beans, or chickpeas, as the dish is already very nutritious and can be made quickly, a small amount of meat is used just to give the dish a meat flavor.

Lamb was the most popular meat in Ottoman cuisine. The beef was only used to make sausages and dried meat (pastirma). In today’s Turkish cuisine, besides lamb, beef and chicken meat are also used in abundance. Especially chicken meat has become the most popular meat in Turkey in recent years due to its cheap price compared to red meat. 

Kebabs in Turkish cuisine:

In Turkey, kebab is cooked at home as well as in restaurants. It is either cooked on skewers over an open flame but it may also be prepared in pots drily without any water. The pot style kebabs are a more common type of kebabs cooked at home as it’s an easier way to prepare kebabs. Skewered kebabs often dined at restaurants, but they are also the quintessential dish for any family picnic where a mangal (barbeque) is ready with charcoal open flame. Kofte made with ground beef or lamb, grilled meats, skewered meats, and grilled tomato, peppers, and eggplant are also cooked for family picnics. Kebab generally refers to any dish of meat, fish, or vegetables, which are grilled on a skewer or roasted using a rotisserie. In Turkey, the word kebab extends to include any of these dishes cooked over, or next to, a flame. It consists of both small and large cuts of meat, as well as ground meat. Kebab in Turkey can be served on plates (known as porsiyon), in sandwiches, or even in wraps (known as durum).

1. Shish Kabab- A traditional and familiar Turkish kebab of meat and vegetables, generally cubed and threaded onto a skewer before being grilled and served with bread and rice with salads. Çöp şiş is a variety of this popular kebab, made with smaller pieces of meat and generally cooked on wooden skewers, as opposed to iron.

2. Adana Kabab- Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals. A milder version originates from a nearby town and is known as Urfa kebab. Both kebabs are served with grilled vegetables and bulgur pilaf.

3. Iskendar Kabab- This kebab inspired Iskender Efendi to invent the vertically cooking kebab and originates from his seaside hometown of Bursa. Iskender kebab is essentially döner kebab, served with a slathering of melted butter over a bed of bread, with yogurt on the side.

4. Doner Kabab- The World-famous Turkish kebab means ‘rotating’ kebab in Turkish. It is made from lamb, chicken, or beef, slowly roasted on a vertical spit, and then thinly sliced off. Döner is served on a plate with salad and rice or potatoes; in bread like a sandwich; or in a wrap known as durum.

Mezze and salads: Vegetables are a very important part of the Turkish diet, and fresh salads are an essential part of most meals. They are served with the main course. Most salads are simply made with leafy greens, tomatoes, cucumbers, green peppers, onions, and whatever other vegetables are in season. Salads made with beans, grains, and vegetables are frequently a part of a winter meze. Edible wild greens such as dandelions are often cooked and served cold with a drizzle of extra-virgin olive oil or lemon juice.

Olive oil in Turkish cuisine. Today, meze culture is very common in Turkish taverns and restaurants. Hot and cold Turkish mezes ordered to the table in small plates and are shared by everyone at the table. Turkish meze can be served with any kind of beverage. Turkish wines and Turkish raki, make great accompaniments to appetizer mezes. Wild herbs with yogurt sauce, pickles, ezine cheese, melon, vegetable dishes with olive oil, stuffed grape leaves, Haidari, lakerda, arugula salad, tomato and onion salad, roasted eggplant salad, marinated fish, octopus’ salad, shrimp cuts, sautéed wild herbs, pilaki, fava, olives, şakşuka, celery salad, artichokes with olive oil, ezme salad are the best examples of mezes in Turkey. Turkish people give careful consideration to the acid, fat, and salt ratio of the different mezes when ordering many of them together. Some of these mezes mentioned above are dipping mezes and usually served with toasted bread.

Turkish Sweets & Desserts: Baklava and kadayif, those sweet, nutty, flaky pastries, are the most familiar Turkish desserts to the rest of the world. The most famous baklava types are from the southeastern Turkish cities of Gaziantep and Urfa. They prepare it with painstaking care from rolling the thinnest possible sheets of fresh filo dough to selecting and grinding the nuts. Baklava, until the 1990s, was a celebration dessert in Turkey only served during the religious holidays of Ramadan and Sacrifice feast. 

There are 3 main types of Turkish desserts: Syrupy desserts: Syrupy desserts are desserts made with dough and usually by pouring sugar syrup on them. Baklava, tulumba, kadayif, sekerpare, lokum (Turkish delight), revani, irmik tatlisi, tas kadayif, lokma, and Burma are some of the popular syrupy deserts. Milky desserts: Milk desserts, which are lighter compared to syrupy desserts, are both easy to eat and easy to digest. Keokuk, sakizli muhallebi, sutlac, tavukgogsu, kazandibi, dondurma (Turkish ice cream), and gullac are some of the popular milk based desserts in Turkey. Fruit desserts: hosaf, komposto, kabak tatlisi, ayva tatlisi, pestil are among the popular fruit-based Turkish sweets. 

Turkish Beverages: It is common to think that as the majority of Turks are Islamic, alcoholic beverages wouldn’t be common. However, they’re just about equally available in Turkey as anywhere in Europe. Rakı and beer make up a large portion of alcohol consumption in Turkey. The country has long been producing great wines in a number of regions and wine production in Turkey also goes back thousands of years ago. In Turkey, there are two dominant types of non-alcoholic drinks: black tea and Turkish coffee. Turkish people also love to drink herbal tea as well, especially on cold winter days. Mint, sage, ginger, thyme, chamomile, rosehip teas are some of the popular ones.

  

Turkish Tea:

Turks love tea, and most Turks drink many cups a day. Turkish tea is always offered first to visitors and guests to all homes and businesses. Turks prepare tea by brewing it in a teapot (not with ‘tea bags’), preferably porcelain, over a kettle, and a perfectly brewed Turkish tea should be a deep red color. Although tea can be found served in porcelain cups at the major hotels and cafes, Turks prefer to have their tea served in glass cups. Although instant coffee (which Turks call ‘Nescafe’) is quite common, nothing can take the place of a good cup of tea. Tea gardens abound in Istanbul. These open-air gardens, usually located in areas with stunning panoramic views, also serve fruit juice, colas, and some Turkish food like sandwiches and ‘tost’ (grilled sandwiches). More traditional tea gardens serve their tea with a semaver (a metal teapot), and in some tea gardens, you’ll even find nargile (water pipe) for smoking an array of fruit-flavoured tobacco. The tea gardens of Moda and Emirgan are popular choices among café-goers.

Turkish coffee- Turkish coffee is served in small porcelain cups (resembling espresso cups) and always with a glass of water. It is not usually consumed with breakfast; but, more commonly, it is enjoyed after meals with something sweet, usually Turkish delight or chocolate. Turkish coffee is traditionally prepared in a small copper pot called a cezve, and is made by boiling an extremely finely ground coffee together with water and sugar. The coffee is served according to your taste – sade (without sugar) or sekerli (sweet). While drinking you should sip the coffee lightly, to leave the coffee grounds at the bottom of the cup. Afterward, you can perhaps find someone who can read your future from the coffee grounds, which is still very popular in Turkey among both the older and younger residents.

On a Concluding Note & A Few Notes to know of on a Turkish Table: Before eating the food in Turkey it is common for the chef and others at the table to wish each other ‘afiyet olsun’, which is essentially the same as saying bon appetite. As a complement to the chef, the diners at the table will also say ‘elinize saglik’, which literally means ‘health to your hands’ but is interpreted as a sign of endearment or ‘very delicious, well done’. Finally, before drinking, everyone will shout ‘serefe’, meaning cheers! As we all know India too has been widely open to accepting culinary heritage and recipes from across the globe and we do find a few restaurants/ outlets too in various parts of our country who serve a few of the well-known Turkish delicacies under various categories to relish at their very best!

Happy Cooking:

Chef Kaviraj Khialani.

Creative Cuisine International- Mumbai.

Ingredient Ideology | SUMMER SPECIAL: A SPROUTY FARE By: Dr. Kaviraj Khialani: Celebrity Master Chef.

SUMMER SPECIAL: A SPROUTY FARE

It’s always good to have a varied choice of ingredients in our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts is one of my all-time favorite choice to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value added pop in since it has a bunch of beneficial qualities which can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add to the recipes and present something better than the previous day.

For most of us sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir-fries and noodles.

“Sprouts are an interesting ingredient to work with since it offers loads of freshness, crunch, and texture all of it in a good quantity to balance our diets. Steam, Stir-fry, and Saute are some of the best ways to enjoy them with a perfect bite to add value added nutrition in cooking a variety of recipes & I always suggest when in doubts go for Sprouts”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black-eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, good choice for pregnant women.

They also prevent constipation and keep the track clear.

They are rich in fiber, vitamins like A, C, K making it a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron and calcium.

It is a rich source of enzymes and essentials to good health.

Sprouts also assist a lot in weight loss management, helps lower the cholesterol.

Is a good immunity-boosting ingredient, low in fat content.

It is also beneficial for our eyes, skin and bones, they not only increase the blood circulation but also prevents the thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and its fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal and the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add in well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing and few bits of fresh fruits, tomatoes etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add on flavors like fresh basil, nuts, a few spices, sauces etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas etc.

• Sprouts in a raita format with crushed peanuts and mint leaves with a touch of roasted crushed jeera is just awesome.

• Add a few sprouts to a coconut based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds is simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of Sprouts!

Recipe -1] NUTRI-RICH SPROUTS TOSS SALAD

Ingredients

Green moong sprouts/ or any of your choice- 2 cups,

washed and steamed for 2 to 3 mins- optional.

For the base of the salad:

Assorted lettuce leaves- 2 cups

For the body of the salad:

Assorted sprouts- 2 cups

Green/black grapes- ½ cup sliced

Mint leaves- 10-12 no

Apple- ½ no, cubed

Cucumber- ½ cubed

Tomato-1/2 no, cubed

For the dressing:

Lime juice- 2 tbsp.

Black salt/ pink salt- 1/2 tsp

Orange segments- ½ cup

Olive oil-1 tbsp.

Honey- 1 tbsp.

Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

For the garnish of the salad:

Pomegranate seeds-1/2 cup

Black/green olives- 2 to 3 no for garnish

Method:

1. Prepare all the ingredients for the salad.

2. In a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. Add in the ingredients for the dressing and toss well.

4. Prepare a bed of crispy lettuce leaves and portion it out.

5.Add seeds/leaves or garnish as per choice and serve.

Chefs Variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham or salami.

Also try adding saute prawns, lobster or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also try using a little garlic and ginger/ lemon grass/ basil and other fresh herbs as a part of the dressing.

Recipe-2: MOONG SPROUTS BEMISAAL

Ingredients

Sprouts- 2 cups, assorted/ of your choice.

Olive oil- 2 tbsp.

Garlic-1 tsp chopped

Dry red chilies-1-2 no

Lemon grass- 3 to 4 pieces

Red/green/yellow bell peppers- ½ each, cut into thin slices

Shallots- 4 to 5 no’s, peeled and cut into quarters or use onions

Broccoli- 4 to 5 florets- blanched

Yellow zucchini- ½ cup, cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

White vinegar-1 tsp

Soy sauce- 1 tsp

Cherry tomatoes-1-2 no

Red chili sauce- 1 tsp

Mixed herbs- 1 tsp

Roasted crushed peanuts- 2 tbsp.

Spring onion greens- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the tossed recipe.

2. Heat oil in a pan, add in the shallots, red chilies, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. Cook on a medium high flame for 3 to 4 mins, add seasonings, turmeric etc as per taste and mix, cook for 3-5 mins.

4. Add in the peanuts and spring onion greens, cherry tomatoes, and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and little schezuan sauce in the same dish.

Recipe-3] DESI TADKE WALE SPROUTS

Ingredients:

Moong/green sprouts- 1 and a half cup, washed.

Oil- 1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 3-4 no

Slit green chilies- 1-2 no

Dry red chilies-1-2 no

Onions- 1 small chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomatoes-1/2 cup chopped

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Water-1/2 cup

Grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp. chopped

Lime juice- 2- 3 tsp

Method:

1. Prepare all the ingredients for the desi tadka sprouts.

2. Heat oil and ghee and saute the spices, adding them one by one into the pan and allow to crackle and splutter for a few seconds.

3. Add in the onions and saute until pink and add little water as needed to soften them well. Add in the chopped tomatoes and all spices, salt to taste and cover and cook for 5-7 mins on low flame.

4. Now add in the sprouts and mix, simmer and cook for 8-10 mins and finally add in the coconut, coriander, lime juice and serve it hot.

Chefs variations:

Try the same sprouts variety by adding fresh garden veggies like cubes of carrots, beetroot, sweet potatoes, capsicums.

I also prefer to add a few assorted sprouted pulses as well in the same recipe to add more color, crunch and mouthfeel.

Also try the same recipe in a curried form by adding fresh coconut milk into this recipe and have it with steamed rice, phulkas or brown rice.

Ingredient Ideology | THE WONDERS OF VIETNAMESE CUISINE By: Dr. Kaviraj Khialani - Celebrity Master Chef.

THE WONDERS OF VIETNAMESE CUISINE

It is said that Cuisine is an integral part of a culture. It is passed from one generation to the next. We grow up eating it, and it became a part of who we are. The act of cooking and eating traditional food is a method of preserving our culture. And because no two cultures, though may bear similarities, are the same, diversity in different cuisines from around the world is created.  Now, let’s have a look at what special characteristics of Vietnamese culinary culture make it one of a kind. Food is also very important. Vietnamese food is delicious and stimulating, with many different colors, smells, textures, and flavors. This gastronomy gives great importance to balance, and simple yet colorful and tasty ingredients are combined, creating inviting contrasts. 

Vietnamese foods are rich in vitamins and minerals including vitamins C, B1, B6, B3, folate, biotin, zinc, copper, magnesium and potassium – all of which have been proven to help boost energy levels. Usually gluten-free, no need to worry about steep spikes and drops in blood sugar. Vietnam is famous for its bustling Hanoi and Ho Chi Minh cities and Instagram-worthy tourist destinations like Ha Long Bay, the Mekong Delta, and Da Nang. Vietnam is also famous for the Vietnam War, historical cities, and its French-colonial architecture

Vietnam is said to be an agricultural country with a typical monsoon climate and split into three particular regions: North, Central, South. It is that geographical differences that have form culinary variations between each one, creating diversity in Vietnamese cuisine. Each respected region has its own appetite expressed in different names, ingredients, cooking technique, color, to how to present and eat. A bowl of pho in the south usually have bean sprouts, but not in the north. Yet no matter how different the variation is, you can still taste the quintessential elements within it: light, sweet broth, soft beef and the seducing scent of aromas. It's hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Most obvious might be the banh mi, with its crusty French baguette as the foundation. But the Vietnamese have taken this sandwich and made it entirely their own with grilled pork, fish patties, sardines, cilantro, chili-spiked pickled carrots and other fillings. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine. Outside cultures have had a strong influence, from the Chinese and Khmer dynasties and the Indian empire to the (short lived) Japanese occupation and, in particular, the French colonial rulers.

Vietnamese are curious and would value the knowledge they have yet to grasp. They are also fast and flexible learners as well. With the process of globalization, they can easily adapt the unique trait of other cuisines from Korea, Japan, China, and European countries, combining with theirs to create new dishes, various methods of cooking that are purely Vietnamese. Take, for example, a famous Indian dish: the curry. When imported to Vietnam, they were able to make the dish less spicy yet still savoury. 

This is an element that contributes greatly to the diversity and harmony of Vietnamese culinary culture. Most salt intake in the Vietnamese diet is delivered in the form of fish sauce. Salty, funky, fermented fish sauce, or nước mắm in Vietnamese, is used in marinades, soup broths, salad dressings, spring roll dips, and it's really hard to think of any dish where it's not used. The national condiment is nước chấm, made of fish sauce that's diluted slightly with a splash of lime juice, sugar, chilies and garlic.

Vietnamese greatly respect the harmony within their dishes. A dish must have meet two requirements equally: tasty and healthy. In order to do this, they use what Mother Nature has offered. Nutritious, healthy ingredients such as vegetables and fruit are utilized extensively, to compensate the hero of the dish, and sometimes become the main ingredient. This is quite different from western cuisine, where meat is usually used as the center of the dish. Because of that, Vietnamese food has a surprisingly low amount of fat, grease, and oil, unlike western dishes which usually use too much meat or Chinese dishes with a bit excessive use of oil. You can enjoy Vietnamese cuisine to your heart’s, or stomach’s, content without being satiated and feel even better knowing that it’s one of the healthiest cuisine out there.

Vietnamese cuisine at a glance 

It is undeniable that food plays a crucial role in a country’s culture. Traditional cuisine is passed down from generation to generation – keeping the good old flavors to this modern day. Vietnamese food is widely applauded for its balancing flavors as it is a symphony of protein, spices, herbs, vegetables, and even fruits. No wonder people have also known Vietnamese food as one of the healthiest cuisines in the world. 

There is something really tempting about Vietnamese dishes that most people can’t resist – even the celebrity chef Gordon Ramsey, the famous American chef Anthony Bourdain, and the British chef Jamie Oliver. The distinct and oddly satisfying tastes of Vietnamese cuisine have travelled all around the world. Rice (or rice flour) plays the main part in every Vietnamese meal – no matter it is a dish from the North, the Central, or the South. However, the side dishes of each region are what set them apart and make them interesting. 

The food in the north of Vietnam is influenced by neighbouring China. Stir fries and noodle soups are common. Towards the south, food becomes sweeter, and mixes flavours from Cambodia and Thailand. The Mekong Delta in the south, aptly named the “the rice bowl” of Vietnam, is incredibly fertile, with a tropical climate, sustaining more rice paddies and coconut groves. In fact, Vietnam rice production is the second biggest rice exporter in the world (after Thailand). Rice is a central part of the Vietnamese diet, and steamed rice is part of almost every meal. It is also transformed into ingredients such as rice noodles, rice paper for spring rolls, rice vinegar, and rice wine. 

Vietnamese cuisine is fresh, healthy and light, characterised by Pho (pronounced fuh), an aromatic rice noodle soup,  which is the national dish of Vietnam. It is consumed any time of day – breakfast, lunch or dinner, sold throughout the country, and is a big part of the street food culture. Combined with meat in a meat-y broth, aromatics and herbs such as lemongrass, ginger, mint, parsley and coriander are used with fresh, crunchy vegetables such as cucumber, bean sprouts, chilli and plenty of lime juice.

Before eating, Vietnamese usually “invite” others in the same table to eating, somewhat similar to the Japanese “itadakimasu”, but rather to invite others to start eating. This is one of much Vietnamese cultural beauty.

Vietnamese also love to invite guests to have a meal with them, or even invite them to join during a meal. More guests mean more bowls, chopsticks, and everyone eats a bit less to spare some food for the guests. The host of the meal usually pick up food and put them in the guests’ bowl as a polite and generous manner. And keep in mind that the host never finishes before their guests. As a conclusion, a Vietnamese meal not only fun but also represent their hospitality.Let us have a look at few popular recipe concepts and food categories under Vietnamese cuisine:

1. PHO: Putting it across in simple words it is just a rustic, simple, rustic bowl of sweet, savoury broth, some rice noodle, a few slices of beef and some herbs to go along. Yet without a single doubt, it has become the heart and soul, the symbol of Vietnamese cuisine. Business Insider magazine has published a list of 40 most delicious dish in the world that everyone should try at least once. And the first name of the list comes as no surprise: our beloved pho. And it’s not there for no reason. Behind a seemingly plain bowl of pho are the compositions of a number of meticulously selected spices and ingredients, along with time taking a process of preparation and cooking. Pho has a place in every Vietnamese heart. It basically represents the Vietnamese culinary culture. You can find a pho restaurant everywhere you look in Vietnam, from the rural countryside to busy metropolis. You can enjoy this dish at any meal, whether it’s breakfast, lunch or breakfast, and even multiple times a day without feeling satiated.

2. BANH MI: A sandwich concept with goodness of ingredients dressed in between slit open bread. Banh mi is a phenomenon everywhere it reaches. And in Vietnam, all it takes is a minute walk from your hotel to the nearest alley to get a bite of this global food trend. Perhaps banh mi has become such an ordinary item within Vietnamese’s daily life that they have forgotten to make a standard recipe for it. Right in its birthplace, there are already so many different kinds, from pork skin banh mi in the south, to fish stick banh mi in the middle region, every banh mi maker has their own recipe, making a list of hundreds of variations that can only be found in Vietnam. Banh mi has followed Vietnamese footsteps to travel the globe, building famous brand such as Banh Mi Saigon in New York, Banh Mi Boys in Toronto, Banh Mi Ba in Prague, though you can even make your own banh mi at home, it will get nowhere near to taste as good as one from its home country.

3. FRESH VIETNAMESE SPRING ROLLS: In 2011, spring rolls made its appearance in CNN Travel’s “50 best dishes in the world”, becoming the runner-up and came in a close second only after pho for best Vietnamese dishes. Many are convinced that should there be a dish from Southeast Asia that is capable of rivaling Japanese’s finest – sushi, it would be spring rolls, based on the fact that it’s tasty, nutritious without putting you on weight.

Perhaps, spring rolls are one of the most “easy-going” dishes in Vietnamese culinary culture. You can either eat it as a quick, delicious meal to satisfy your rumbling tummy or enjoy as a fancy delicacy. It’s probably because of this attribute, with the fact that it has a signature flavor of North Vietnam or to be more specific, Hanoi, making it one of the most important, indispensable dish within the menus of every Vietnamese restaurant in the far West. The French named it “Rouleau de Printemps” – the rolls of spring. Maybe This is probably because of the combination of colors of spring rolls. Just take a bite, feel the chewiness of those rice papers, the juiciness of the pork and the sweetness of the shrimps, dipped in savoury sauce with a hint of spice, the freshness of raw vegetables, all come together to create a symphony of flavors. Spring rolls without the presence of its dipping sauce would only half as good. The savory fish sauce deepens the flavor of the vegetables and fillings. From spring rolls, you can sense the balance of elements from ancient philosophy. It’s a gathering of the five tastes: the sweetness of the rice noodle, the savouriness of the eggs and meat, the heat of garlic and chili, the acridness of green bananas, the sourness of star fruits or pineapple, yet each of them only has a specific tone that is just right. Should one flavor out powers one another or become absent from the dish, the balance would be destroyed, leaving nothing but unsatisfied gastronomes.

SOME FACTS ABOUT VIETNAMESE FOODS:

A COLORFUL & FLAVORFUL BREAKFAST TO START THE DAY: Breakfast is the most important meal of the day, no doubt. Vietnamese have the same idea. It provides energy for you to make through the day, thus, Vietnamese rarely skips breakfast. Foreign travellers are especially impressed with how Vietnamese have their first meal of the day in moderation and how nutritious it is. Scarcely do travellers find Vietnamese have cereal, salad or sweet food for breakfast. Instead, they take their time to enjoy a big, wholesome meal, with banh mi, pho, rice, congee or a bowl of steaming hot sticky rice with dried pulled or braised pork, eggs to start the day right. Housewives in Vietnam also get up very early to prepare dishes for their family so they can make the most of the time their family are together.

ENJOYING DESSERTS AS SNACKY MEALS: Some humorous travellers take on Vietnam’s climate as “unforgivingly hot”. It’s more than true, but the Vietnamese have learned to adapt to this. They came up with refreshing desserts such as sweet soup or gruel, juice, mixed yogurt travellers coming to Vietnam will get the chance to enjoy these, and some dishes that really struck an impression are sweet bean soup, Thai sweet gruel, douhua, in common sense, these dishes are only used in small portions after the main dish, but the case is different in Vietnam. Vietnamese tend to have these as afternoon snacks, in small shops or vendors. This is why traveling to Vietnam requires a pot belly to experience all of it.

VIETNAMESE COFFEE CULTURE: Coming second only to Brazil in the field of coffee production, it’s not much of a surprise to see foreigners find the culture of this signature drink in Vietnam a bit odd. Being exquisitely flavourful, Vietnamese coffee will utmost certainly be a highlight of travellers’ holiday. Iced coffee with milk is a generally popular Vietnamese drink. In every town or city, foreign travellers can easily find a decent coffee shop on the street. It’s not a tough task to see Vietnamese enjoying their cup of black or brown coffee on every street. No need for big, fancy coffee shop, but only some plastic stools and a couple tables, and you’ll get a decent place to sip some caffeine with a view of the old quarters, or the busy streets in the breezy weather. Also, Vietnamese don’t waste their weekend morning by waking up really early to stop by a coffee shop for a chat with some friends or to read a good book.

FISH SAUCE AS A POPULAR FLAVOURING: It is and has been the key spice and sauce to Vietnamese dishes. You can’t call it a Vietnamese family meal without a small bowl of fish sauce in it. Fish sauce is made by brewing anchovies and salt until fermented. At the right point of time, the base sauce won’t retain such an overpowering flavor, but rather a pleasant taste. The sauce is elevated even more when combined with other ingredients. Fish sauce is the perfect dipping sauce for many Vietnamese dishes such as spring rolls, bun cha, sweet and sour grated salad were fish sauce to not exist, Vietnamese cuisine wouldn’t be able to stand where it is now among others.

• FEW POPULAR INGREDIENTS USED IN VIETNAMESE COOKING:

• Cilantro: In salads, soups, spring rolls, and beyond. Widely used as the finishing touch garnish. Depending on your genetics, might taste soapy.

• Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearmint, others are spicy.

• Fish Mint or Fish Leaf: Ever tried fish mint? Wow, it's really fishy. Appropriately named, this leafy herb has an awfully pungent smell and taste. You'll think you wrapped actual fish into your spring roll, but really it's just this sneaky leaf.

• Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.

• Lime Leaf: Bright green and shiny. Somewhat bitter oils.

• Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savoury dishes.

• Green Onions and Scallions

• Garlic Chives: Flat leaves with a delicate onion and garlic flavor.

• Perilla Leaf: Green on top, purplish on the underside with a complex flavor that combines liquorice, mint, and lemon all in one leaf.

• Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it's treated more like a veggie than an herb.

• Turmeric: Sometimes called poor man's saffron, it adds a vivid goldenness to fried foods and some peppery flavor.

• Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.

• Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.

• Tamarind Pulp: Maybe this doesn't belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.

Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as bánh khọt were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders. Though not common in the north, cà ri is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, steamed rice, or round rice noodles (rice vermicelli). Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is not found in Cambodia. Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it's all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented. Until now, Vietnam food is also regarded as one of the healthiest cuisines all over the world. As people usually say, "Vietnamese food is not only food, it is Vietnamese culture”. Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavor.

Overall to describe Vietnamese cuisine in a nutshell the following can be kept in mind:

The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:

• Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.

• Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.

• Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.

• Broths or soup-based dishes are common in all three regions.

• Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.

• Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin–yang balance makes the food simple in appearance but rich in flavor.

• Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stir-fry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions, the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.

On a concluding note: the food of Vietnam is vivacious, delectable and a perfect treat for the palate. It is easy to adapt to and blend in its culture, taste, flavors, aromas, category of meats, fish, poultry, veggies and more. We need to promote this cuisine all over and make more and more aware of what’s happening around us and how it can help tourism and culinary gastronomy. Looking forward to the next month’s release with an interesting article and facts about its style of cooking and unique character, featuring the Sojourn of South African Cooking coming up in my next month’s feature in the publication.

Happy Cooking!

Ingredient Ideology | SANDWICH FIESTA BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

SANDWICH FIESTA

Sandwich is one of the concepts which dates back in history where a famous British statesman named John Montagu also known as the 4th earl of sandwich and had a passion for gambling once put across his request to his server at a casino to assist him in putting together the parts of the contents of his platter in the form of assembling them in between two slices of bread which made him concentrate on his cards and was much convenient in enjoying his put together bite. It is since then sandwiches have seen much development happening in its ingredients, bread, spreads, fillings, toppings, and garnishes.

While some sandwiches are hot, some are cold, there are also small bite-sized open sandwiches called canapes which are also known as Zakuskies in Russia. From the veg to the eggs, diary, poultry, meat, seafood, and charcuterie products like ham, sausages, bacon and now even vegan & keto diet varieties of sandwiches are truly a foodie’s delight!

Here are a few interesting ideas for Sandwiches.

Recipe-1] TRIO HERBED TOMATO- SPINACH SANDWICH

Ingredients

4-6 slices of white/brown bread/multi-grain loaf.

2 tsp olive oil.

1 tsp chopped garlic.

1 small onion sliced.

½ bunch spinach cleaned and blanch the leaves & refresh.

Salt and crushed black pepper to taste.

½ tsp mustard paste.

1-2 tbsp. butter.

1- 2 tomatoes sliced and de-seeded.

¼ cup cheese grated- processed/parmesan cheese.

10-12 no fresh basil leaves.

½ tsp chili flakes.

To serve with:

Tossed salad/ chips/ tomato ketchup/ dips.

Method:

Pre-prep all the ingredients for the sandwich, slightly toast the bread slices and then cool, apply a spread of butter and mustard paste on the bread slices. In a separate pan, saute the garlic in olive oil and add in the blanched spinach leaves, add salt and pepper to taste, cook for 2 mins and remove, cool. Place the tomato slices, basil leaves, saute spinach, cheese and chili flakes in between the two slices of bread. Pre-heat the sandwich griller or toaster and once the desired color and texture is achieved, cut into triangles and serve hot with accompaniments.

Recipe-2] COWBOY’S PASSION TANGY CORN SANDWICH

Ingredients

4-6 slices of white bread/ brown bread/ herbed bread. 

2 tsp peanut butter.

1 tsp oil.

1 tsp garlic- chopped.

Salt and pepper to taste.

1 cup American sweetcorn, boiled.

½ cup green/red capsicums, cut into small cubes.

½ tsp mixed herbs.

½ tsp chili flakes.

2 tsp tomato ketchup

2 tbsp. grated cheese

2-3 sliced black/green olives.

1 tsp parsley, chopped.

Method:

Pre-prep all the ingredients for the sandwich. Heat oil in a pan saute the garlic, onion, corn and capsicums for 2-3 mins. Turn off the flame add in the grated cheese, salt, pepper, herbs & chili flakes, olives, parsley and mix well and allow to cool. Separately mix together the peanut butter and tomato ketchup into a smooth spread to apply on the bread slices. To assemble the sandwich, apply butter on one slice and the peanut tomato spread on the other slice, place the corn- capsicum-cheese mixture cover and place the sandwich on the hot griller/toaster or hot plate and cook well on both sides, serve hot.

Recipe-3] THE LAYERED PERSONA SANDWICH

Ingredients

4-6 slices of bread-white/brown/ multi-grain 

2 tsp butter

2 tsp mayonnaise

Salt and pepper to taste

1 cup assorted lettuce leaves.

1 red ripe tomato, sliced

1 ripe avocado- peeled, stones and sliced.

2 tbsp. cream cheese.

2 no chicken breasts, boiled/grilled and sliced.

2 no boiled eggs sliced.

2-3 no jalapenos- sliced.

8-10 no fresh basil leaves.

Method:

Pre-prep all the ingredients for the sandwich. Slightly toast the slices of bread on both sides and apply a spread of butter and mayonnaise. Assemble a few lettuce leaves, few slices of boiled eggs, sliced avocado with a little cream cheese over it, tomato slices, jalapenos, sliced cooked chicken breasts, we can also alternate with slices of ham and salami or bacon as well. Place a few basil leaves as well in between the layers. Once the sandwiches are set lightly brush them with melted butter on the surface and place them on a hot griddle/pan and heat on both sides for a couple of minutes, cut and serve with ketchup and chips.

Recipe-4] CHICKEN MAYO CROISSANT SANDWICH

Ingredients:

3-4 no plain or cheese croissants- slice them open horizontally.

For the filling:

½ cup mayonnaise or hung curd could also be substituted.

½ cup boiled chopped or shredded chicken.

2 no cubes of hard boiled eggs-optional.

Salt and pepper to taste

2-3 cheese slices –optional

¼ cup shredded cabbage- white or purple

Lettuce leaves- as needed to place in the sandwich.

4-5 no slices of cucumber

4-5 no sliced tomatoes.

3-4 no sliced olives- black or green.

Method:

Assemble all the ingredients for the tasty croissant stuffed sandwich. Slit the croissants and keep them aside, in a mixing bowl combine together the mayonnaise with the boiled chicken, add some diced boiled eggs as well if desired, and add in seasonings, cabbage and few olives and mix well. Place the crispy lettuce leaves inside the croissant followed by sliced cucumbers, the mayo chicken filling, cheese slices, and tomato slices and finally close the croissant lightly secure with a toothpick if needed and serve it at room temperature.

Recipe-5] TUNA – POTATO & OLIVE CREAM CHEESE SANDWICH

Ingredients:

4-6 slices brown/multi-grain bread

½ cup mayonnaise

Salt and pepper to taste

½ tsp mustard paste

2-3 tbsp. sliced black/green olives

½ can tuna fish tin, oil, or water to be drained off completely.

1 no boiled peeled cubed potato

2 tsp cream cheese/ feta cheese

½ tsp chili flakes

½ tsp mixed herbs

½ cup lettuce leaves

3-4 no cherry tomatoes or tomato slices

2-3 jalapeno peppers sliced.

4-5 slices of cucumber

1 small onion sliced.

Method:

Assemble and pre-prep all the ingredients for the tuna potato sandwich. Slightly toast the bread slices first, apply a little butter on them, and keep aside. In a mixing bowl combine together the tuna fish with boiled cubes of potato into mayonnaise, mustard paste, seasonings, herbs, and chili flakes to taste and mix well. Place this filling with cucumber, tomato, jalapenos, onions, olives, and cream cheese in between two slices of buttered toasts and secure them in place. Cut the sandwiches into fancy shapes and assemble them on a serving plate or platter and serve with a bowl of tossed salad or a healthy shake to go along.

Recipe-6] PEPPERY COTTAGE CHEESE SANDWICH

Ingredients:

4-6 slices of white/brown bread

For the filling:

2 tsp oil

1 cup paneer grated

1 small onion chopped

½ chopped green capsicum

1 green chili chopped

Salt and pepper to taste

½ tsp chaat masala

1 tsp schezuan sauce

2 tsp tomato ketchup

2 tsp grated cheese

½ cup lettuce leaves

2 tbsp. butter to apply on the bread slices.

Method:

Apply a little butter on the sliced bread and keep aside. Heat oil in a pan and saute the onions add in the chili and capsicums followed by the grated paneer. Add in the seasonings, sauces to taste and give it a nice mix for a couple of mins on a medium flame. Remove from the flame and allow to cool completely and now add cheese and mix. Finally, to assemble the sandwiches place a little lettuce leaves on the buttered bread, place the prepared spicy and tangy paneer filling and secure the sandwiches. Heat a tava/ oven and slightly toast the sandwich on both sides and serve hot with assorted dips and sauces/a bowl of freshly tossed sprout salad goes well too.

Ingredient Ideology | FESTIVAL OF COLORS, SPRING & LOVE – HOLI BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Holi one of our most traditional festival in India since ages, it marks the arrival of the spring or summer season and also victory of good over evil. I remember having heard these mythological interesting stories from my grandparents during childhood about the divine child prahlad and his firm belief in lord Vishnu and the tale of hiranyakashyap and his evil karma which led to holika dahan and thus is the message for the world that goodness is bound to revive and stand upfront against all evils.

This festival also marks the arrival of summer season and harvest time of the winter crop which is celebrated with pomp and prosperity across the country and for Hindus worldwide it is yet another reason to meet, greet and of course eat delicious homemade delights from namkeen to meetha and come together and strengthen the bonding among families and friends.

H- Happiness, O- Occasion, L – Love, I - Integrity

Here are some of the most popular all-time favorite foods eaten on Holi.

• Thandai: one of the most popular beverage consumed on Holi besides bhang, it is an Indian cold drink made with a mix of almonds, milk, sugar, fennel seeds, watermelon kernels, poppy seeds, cardamom, saffron, pepper and rose petals, it is very refreshing and a must in many homes during Holi.

• Gujiyas: interesting half-moon shaped sweet delights made during Holi and they are delicate, mild with a filling of milk solids like mava, khoya, nuts and also with little coconut at times, it is fried made up of whole wheat flour, also called as ghughra and karanji across different states in India.

• Namakpara: also called as nimki is a savoury snack crunchy in texture and yummy to enjoy especially during Holi also referred to as mathhri in some parts of Punjab and Uttar Pradesh. These are ribbon like strips of pastry made up of maida delicately seasoned with ajwain and cumin seeds in puree ghee/oil.

• Chaats: these need no introduction as they are so very well-known and popular across the world, the Indian Chaats are some of the best ways to represent colors, flavors, thoughts and tastes all in one. The variety is just never ending from the Puchkas, gol guppe, pani puries, to the Papdi chaat, chana chaat, aloo chaat, katoris chaat, dahi bhallas, palak pakoda chaat, kachori chaat and more! These are best prepared fresh from a live counter during get-togethers and it is so much fun doing them for your loved ones not to forget we do them in fusion as well with a mix- n- match concept too!

• Makhane Ki Kheer: this is one of my all-time favorite sweets during Holi, lotus seeds as they are called full of nutrients and benefits for us, add them to some nicely reduced sweet elaichi and touch of kesar wala milk and mava, simmer it to perfection, serve it chilled or warm, garnish with assorted nuts it is a vow sweet!

Here are some of my festive recipes for HOLI!

Recipe-1] THANDAI AUR KHAJOOR KI PHIRNI 

Ingredients

Milk- 1 lit.

Sugar to taste

Milkmaid/condensed milk-1/2 can

Mava- 100gms

Green elaichi powder-1/4tsp

Khajoor-4-5 chop

Cashews- 1 tbsp. sliced

Rice paste- 50 gms raw rice, soaked for 30 mins and ground to a fine paste using little water.

Thandai syrup- 3-4 tbsp.

Rose petals- 10-12 no. for garnish.

Method:

1. In a thick bottomed saucepan, heat the milk, add sugar to taste, mava and simmer, allow to reduce a little, stir constantly to prevent sticking at the base.

2. Add in the rice paste, keep stirring, add elaichi powder and cook on a low flame 20-25 mins.

3. Now check the sweetness add little condensed milk for a nice flavor and texture, mix well and allow to cool until room temperature.

4. Add in a few nuts of your choice, add thandai syrup, mix well, set the phirni into serving bowls, dishes and garnish with rose petals, chill for 3-4 hours and serve.

Recipe-2] Mavedaar Nutkhut Gujiyas

Ingredients

For the dough:

Maida-1 cup

Salt -1 pinch

Ghee-3 tbsp.

Water- 2 tbsp.

For the filling:

Khoya- 100gms

Grated dry coconut- 50gms/desiccated/fresh

Chironji- 2 tbsp.

Raisins- 2 tbsp.

Powder sugar- 2 tbsp. + sugar syrup- to glaze 

Green elaichi powder-1/4 tsp

Oil/ghee- for the frying.

To seal the Gujiyas- use maida-water thick paste.

Method:

1. Prepare the dough first, use little water and make a nice firm texture dough, cover with a damp kitchen cloth and keep aside for 20 mins.

2. Meantime prepare the filling, crumble the khoya and saute it until light pinkish in color, cool and add the other ingredients and mix well.

3. To prepare further, roll out the dough, cut into circles use a cutter round shape and place the filling, cover it, seal it well and make sure filling doesn’t come out, deep fry in medium hot oil until golden coloured.

4.Remove and dip in thick sugar syrup, garnish with chopped nuts/varq and arrange on a serving tray and serve.

Recipe- 3] KALI MIRCH WALE NAMAKPARE

Ingredients

Maida- 1 cup

Atta-1 cup

Salt to taste

Ajwain- 1 tsp/jeera- 1 tsp/ toasted white til- 1 tbsp.

Black pepper- 1 tbsp. Crushed

Warm water- ½ cup or as needed

Ghee- 3 -4 tbsp. + oil for deep frying.

Method:

1. In a mixing bowl combine together the maida, Atta, salt, ajwain, pepper, ghee and rub in the ghee well into the flour using your fingers and it should look like breadcrumbs.

2. Using little warm water at a time knead a well firm smooth dough, cover with a damp kitchen towel and allow to rest it for 30-45 mins.

3. Divide the dough into 4 equal parts and then roll up each part into a circle, not very thick not very thin, around ¼ inch thickness works well.

4. Using a knife/pizza cutter cut the sheets into diamonds, meantime heat oil on a medium flame and start adding the Namakpara into the oil for frying, keep turning the sides gradually in order to get even color on all sides to a golden brown shade.

5.Remove and drain oil on kitchen paper, allow to cool to room temperature, store in an air tight container. Serve with hot chai!

Ingredient Ideology | Winter Season Special: Amaranth in Daily Cooking & Beyond! BY: Dr. Kaviraj Khialani – Celebrity Master Chef

Amaranth is a highly nutritious leafy vegetable and grain as well which has been consumed by mankind for centuries all over the world. It is a gluten-free ancient grain that has been compared with rice due to its various qualities and offerings in the culinary world. The green leaf varieties are very popular in India while the chinese prefer the amaranth with the red leaf varieties. Amaranth is an upright moderately tall, broad, leafed annual plant. It comes in variety of sizes, shapes and colors as well. the leaves can be roundish or lance shaped, light, dark green or even with a tinge of red in them.

While the youngish leaves have a milder flavour and a great to be getting tossed in summer salads, the matured leaves are better going into the pan or wok and getting cooked a bit like spinach. Amaranth leaves also called as chaulai in the desi terms are nutritionally similar to beetroot and spinach but with a little edge over them and said to be superior. They also contain three times more amount of calcium and three times more amount of vitamin B3 also called niacin as compared to spinach leaves. Amaranth seeds are also known as ramdana in India in the dried form is used in a number of ways in our kitchens and baked products from seeds, to flour and more.

Let us have a look at a few health benefits of Amaranth:

• It is a gluten free ingredient which makes it more versatile in adaptability and also high in calcium content for our body.

• It is considered to be a heart healthy food and also easy to be digested by our system.

• Amaranth is good for our eyes, hair and also a great source of protein in our diets and recipes.

• It is full of antioxidants and mineral contents and also plays an important role in maintaining healthy body weight.

• It is regarded as a great immunity-boosting ingredient and also reduces signs of aging.

• Amaranth reduces risk of cardio-vascular diseases, helps to prevent and control diabetes as well.

• Its consumption also helps to eliminate diarrhoea, bloating and cramping in our body.

Here are a few of my favorite ways with amaranth when it comes to cooking some easy and yummy recipes with this superfood ingredient:

Recipe-1] Dal Amaranth

Ingredients:

 Toor/ Arhar ki dal- 1 and a half cup

Amaranth leaves – 1 and a half cup

Garlic- 2-3 cloves, chopped

Ginger-1 tsp chopped

Green chilies-2-3 slit

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Onion-1 small chopped

Tomato-1 med chopped

Coriander powder-1 tsp

Oil-1 tsp

Ghee-1 tsp

Salt to taste

Sugar-1/2 tsp

Tamarind pulp-2-3 tsp

Method:

1. Clean, wash, and soak the Toor dal for 20 mins.

2. heat oil and ghee add in the ingredients for the tadka one by one and allow them to crackle and splutter and then add in the onions, saute them to a light brown, add in chilies, tomatoes and cook for 1-2 mins.

3. Now add in the drained dal, cleaned and roughly cut amaranth leaves, salt to taste, coriander powder, sugar and 2-3 cups of water.

4. Allow to come to a boil, simmer and cook on a low flame for 20-25 mins, add water as needed. Allow dal to get soft.

5. Now add in the tamarind pulp for a little tart flavor and allow to simmer for another 3—4 mins.  the same recipe can be made using a pressure cooker as well and 3-4 whistles can be given to the same.

6. Serve the dal amaranth hot with phulkas, rotis, parathas, salad and pickle/ raita.

Recipe-2] Amaranth ka Saag

Ingredients:

Amaranth greens-1 large bunch, cleaned

Spinach-1 medium bunch, cleaned

Dill leaves- ½ cup, cleaned

Methi leaves-1 cup, cleaned

Onion-2 med sized chopped

Tomatoes-2 med sized chopped

Green chilies- 3-4 no chopped

Ginger- 2 tsp chopped

Garlic- 2-3 tsp chopped

Cumin seeds-1 tsp

Coriander powder- 1 tsp

Besan-1 and a half tbsp.

Oil- 2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

For the tempering:

Butter/ ghee-1 tbsp.

Garlic-1 tsp sliced

Red chili powder-1/2 tsp

Hing-1/4 tsp

Method:

1. Clean and thoroughly wash all the greens and keep them aside, roughly cut them or tear them.

2. Using a pressure cooker or an open container add in all the greens, green chilies, ginger, garlic, 1 onion, tomatoes, salt, and 1 cup water and cook/ pressure cook for a whistle or 5-7 mins.

3. Cool down, puree or using a hand blender grind to a coarse-textured paste.

4. In a pan, heat oil and add in the rest of the chopped onion saute until light brown, add the puree of the greens and salt, coriander powder, and cook for 2-3 mins.

5. Combine besan into the mixture and saute, allow to cook on a low flame for 2-3 mins.

6. Now heat up butter/ ghee and prepare the tempering for the saag, once it is already adding it into the saag and mix well, and serve hot with makki di roti, parathas, phulkas.

Recipe-3] Amaranth ki Subzi

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp sliced

Garlic-1 tsp chopped

Green chilies-2-3 tsp chopped

Hing-1/4 tsp

Dry red chilies- 2-3 slit

Amaranth leaves- 1 big bunch, cleaned and washed

Methi leaves-1/2 cup, cleaned

Coriander leaves-1 cup, cleaned

Spinach leaves- 1 bunch, cleaned

Tomato -1 cup chopped

Salt to taste

Turmeric powder- ¼ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Assorted vegetables- peas/potatoes can also be added

Boiled lentils/ pulses may also be added.

Roasted crushed peanuts-2-3 tbsp.

Fresh coconut-3-4 tbsp. grated

Method:

1. Prepare all the greens, clean, wash, and roughly cut them up.

2. Heat oil and ghee in a pan add in the ingredients for the tempering to start with, hing to ginger, garlic, and chilies, add in cumin seeds, red chilies and saute for a few seconds.

3. Add in the onions cook them until light brown, add in the tomatoes, salt and all powdered spices, add in the greens and veggies/lentils etc as desired and mix well.

4. Reduce the flame and allow to simmer as the green wilt up and get cooked in the spices the aromas and flavours get developed. Adding a little water is fine as well in case the mixture gets too dry in the pan.

5.Cook for around 12-15 mins, check for seasonings and adjust accordingly. Finally add in the coconut and peanuts for the crunch effect and taste. Serve the subzi hot garnished with fried red chili/ ginger juliennes and enjoy it with rotis and a bowl of curd or raita/papad.

Recipe-4] AMARANTH ONION FRITTERS

Ingredients:

Amaranth seeds- 1 cup

Water-2 cups

Oil-1 tbsp. + for frying as needed

Garlic- 3-4 cloves chopped

Onion-1 med sized, chopped

Zucchini-1/2 cup finely chopped

Red capsicum-1/2 finely chopped

Aamchur powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1/2 tsp

Salt to taste

Garam masala powder-1/2 tsp

Black pepper powder-1/4 tsp

Lemon juice-1 tsp

Breadcrumbs-1/2 cup for binding/coating

Flour-2-3 tbsp. for binding/coating

Can also add mixed herbs/ chili flakes/ cheese as well.

To serve with:

Dips/ chutneys/ sauces of your choice.

Method:

1. Boil water in a pan, add in the amaranth seeds and stir well. bring to a boil, simmer for 20 mins. once it is done add salt and pepper and keep aside.

2. In a pan add oil saute the garlic and onion for a few seconds, add in the red capsicum and zucchini and stir fry for a few minutes. Now add in the powdered spices as per taste and turn off the flame, keep aside. Any choice of veggies like green peas, carrots, beetroot, sweet potato etc can also be added into the fritter mix for a more nutri-rich option.

3. Add this mixture to the cooked amaranth and also add some lime juice, mix well and apply oil on the hands and divide the mixture into 12-16 portions and shape them into fritters/ tikki shapes.

4. Heat oil in a pan add oil and shallow fry the fritters to a nice golden brown color on both sides, use medium flame to cook this. Serve these amaranth fritters with hung curd- mint and garlic dressing, or a mayonnaise with chili and coriander.

Recipe- 5] FRUITY AMARANTH PUDDING

Ingredients:

Amaranth seeds-1 cup

Coconut milk- 3 cups

Coconut- grated-1/2 cup

Honey-1/4 cup

Salt-1/4 tsp

Cinnamon stick- 1 piece

Vanilla essence-1/2 tsp

Raisins-2-3 tbsp.

Cashews-2-3 tbsp.

Almond powder-1-2 tsp

Condensed milk-1/4 cup

Brown sugar- 2-3 tsp

Dates- 2-3 chopped

For the options of fresh fruits in the pudding:

Assorted berries- ¼ cup

Fresh kiwi- ½ cup

Banana-1-2 sliced

Mango-1/2 cup cubes

Method:

1. Using a thick-bottomed pan, add in the coconut milk and cinnamon stick, simmer for 2-3 mins, add in the amaranth seeds, mix, and stir well, cook for 6- 8 mins.

2. Add in the condensed milk, nuts, and almond powder and simmer, continue stirring, and allow the mixture to cook for 3-4 mins more.

3. Once the mixture starts to thicken up and the amaranth seeds get cooked, check for sweeteners as per taste, add dates and turn off the flame, add in the grated coconut.

4. Allow the pudding mix to come to room temperature, add in the vanilla essence, and remove the cinnamon stick. Mix well and chill for 30 mins.

5. Using dessert cups/ dessert bowls, start setting the pudding, layer the pudding with fresh fruits, dry fruits, fruit crush etc can also be used.

6. Allow the dessert to now set and chill in the fridge for around 1-2 hours and serve it cold as a dessert. We can also add praline or crushed dry fruit chikki into the same recipe to add some crunch into the pudding as well. garnish with assorted fresh fruits and relish the sweet.

Recipe-6] AMARANTH PANCAKES

Ingredients:

Eggs-2 no

Amaranth flour- 1 and half cup

Milk-1 and ¼ cup

Melted butter- 3 tbsp.

Sugar-2-3 tsp powdered.

Salt-1/2 tsp

Baking powder-1 and a half tsp

Vanilla essence- ½ tsp

Options for plating the amaranth pancakes:

Melted butter

honey

Peanut butter

Nutella

Fresh cream

Chocolate sauce

Vegan fruit toppings/ sauces

Assorted fresh fruits:

Banana/ strawberries/ kiwi/ chickoo/ berries/ cherries

Assorted dry fruits:

Dates/ walnuts/ apricots/ almonds/ cashews etc.

Method:

1. In a bowl beat up the eggs until light and fluffy. Add in the milk and melted butter, add in vanilla essence.

2. Sieve the dry ingredients together and add this mixture into the egg, milk and butter mixture, mix well and allow to rest for 15-20 mins.

3. Using a non-stick pan for preparing the pancakes, grease the pan first, allow to heat up, spoon in the pancake batter into the pan and allow to set a little on one side for 1-2 mins, carefully turn the pancakes over on the other side and continue cooking on a low flame.

3. Once a golden brown color has been achieved on both sides, remove the amaranth pancakes and get ready for plating them.

4. Using the various options as listed above we can present these pancakes loaded with a number of goodies, colors, tastes and flavours topped, layered and garnished to perfection.

5. Enjoy these amaranth pancakes with a cup of coffee/ tea/milkshakes etc, these are a perfect choice to enjoy for a brunch as well.

Recipe-7] MUSHROOM AMARANTH CUPPA SOUP

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Amaranth leaves- 1 cup

Celery- 2 stalks, chopped

Mushrooms- 1 cup sliced

Green chilies- 1 tsp chopped

Salt to taste

Black pepper powder-1/4 tsp

Water/veg stock- 2-3 cups

Coconut milk-1 cup thick

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1-2 tsp grated

Peanut butter-1 -2 tsp

Coriander leaves- 2 tsp chopped

Method:

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

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

3. Add in the celery and chilies, mushrooms, amaranth leaves and saute for a few seconds. Add in the salt, pepper, herbs, chili flakes.

4. Now add in the veg stock/ water, boil, simmer for 4-5 mins. turn off the flame, cool and puree the soup.

5. Bring it back to a boil, simmer and add in the coconut milk, allow to cook for 2-3 mins, blend in the peanut butter, add in the coriander leaves and cheese and dish out the soup.

6. The soup can be garnished with a number of options from saute sliced mushrooms, golden fried onions, fresh micro-greens, caramelised garlic and fried red chilies etc. the soup can also be made using non-veg ingredients like chicken which can go along with mushrooms as an option.

Ingredient Ideology | THE FAVOURABLE FENUGREEK- BEFITTING WINTER SPECIAL By: Dr. Kaviraj Khialani ,Celebrity Master Chef

THE FAVOURABLE FENUGREEK-BEFITTING WINTER SPECIAL

It’s winter time & the season most of us look forward to for many reasons and to me it is very special since it is time to relish the greens from the farms from sarson to methi and the list goes on! While the chilly mornings are little difficult at times to get over with the due course of the day, does come by with many options to eat and enjoy satisfying the palate from the garma garam chai to the mooli ke paranthey and not to forget the gajar ka halwa!

Methi has been one of those greens which somehow taste much better during winters and the mere aroma of its leaves and the mouthfeel of it being cooked with a little tadka and spices and a hot phulka or roti on the side, shalgam ka aachar and a glass of lassi or chaas! Trust me you won’t be really asking for a better treat than this.

Also called Fenugreek it’s a Latin word which means ‘Greek Hay ‘besides the fresh methi, we also have the dried leaves called kasoori methi in Hindi, fenugreek seeds or methi dana which are also used in many ways in our kitchens in Indian cooking. Kasuri methi is used in curries, dals and subzi, pulao’s and much more with this herbed aromatic and nutritious ingredient.

Health Benefits of FENUGREEK Leaves:

*Methi leaves are low in calories, help in managing weight loss & management.

* Fresh methi is good food for the heart care.

* Methi leaves contain good number of anti-oxidants.

* Methi has been considered good to manage diabetes.

* It is regarded as good conditioner for the skin, reduces blemishes.

* Helps reduce cholesterol levels in our body, use if effectively.

* Methi leaves help curing bowel issues, helps prevent anaemia.

FENUGREEK TRIVIA: SOME POINTS TO KEEP IN MIND:

Fenugreek or methi leaves has been used as an important part of the greens category and it has medicinal properties as well since ages. They leaves are popular since they are aromatic and have a unique flavor to them. Though there are a few who complain about its bitterness, it’s a must have in our diets. 

Always select fresh methi bunches that are bright green in color, crisp and fresh to their best. Avoid if the leaves are dry textured or yellowish on the outlook.

Methi seeds are a wealth of health benefits as per experts and a must to be on our kitchen shelf to use in a number of ways be it in small quantities but yes for sure, we usually add them to rasam, sambhar and even curd rice. The best way to use them is it add them in a tadka mix to our popular kadhis, a few subzis as well can carry its values and taste well, at times I also powder them and use them in some recipes to avoid the crunch in the mouth. Some of us also have heard having methi seeds soaked overnight in water and having them in the morning for weight loss!

 Culinary Uses of FENUGREEK Leaves:

• Methi ka saag is the most popular one which we find popularly being made in most of our homes, try adding a few additions in them sometimes like I usually add soy granules or aloo - wadis to them and they taste yum!

• Methi ke paranthey- yet another common sounding dish, try this one with a combination of methi with anardana, methi with grated carrots slightly saute it with garlic and chilies and stuff it into the dough. Use combination of flours like atta + soy flour, atta+ makkai + sunflower seeds powder, all the possible grains and gluten free options can also be tried once in a while.

• Methi aloo, methi gajar ki subzi, methi shalgam curry, methi makhane ka korma, Bhopla coconut methi stew, try adding saute methi with garlic or with some seeds like flaxseeds or pumpkin seeds into idlis and steam them.

• In the non-veg varieties recommended with methi are some options like methi, makkai aur ande ki bhurji, methi murgh kadai masala, Lasooni methi machli, jheenga methi jhalfrezi, methi mutton tava masala and many more.

• The point most importantly for me when cooking with methi or any greens is that we should not be over cooking them for too long, they are delicate leaves and cook in minutes, avoid covering and cooking them for too long or don’t really pressure cook them.

• Kasoori methi however plays a different role being in a dried form, try to dry toast the leaves on a medium hot tava for a few seconds, allow to cool and crush them between your palms add them to your tomato based gravies or masalas, curries, dals, subzis and even in a pulao, dough for parathas, naans or even your favorite biryani.

Here are a couple of my favourite healthy recipes with FENUGREEK this season for all our readers to enjoy

Recipe -1] Mazedaar Methi aur Moong wali chaat

Ingredients

Fresh methi leaves- 1 cup, roughly cut.

Boiled green moong-1 cup

Boiled sweet corn- ½ cup

Boiled potato- ½ cup, peeled and diced.

Onions/tomatoes/green chilies/green capsicums- as needed for the chaat as per taste can be added.

Anardana- 2 tbsp.

Black salt- 1/4tsp

Crushed black pepper- ½ tsp

Roasted jeera powder-1/2 tsp

Lime juice- 2 tbsp.

Roasted crushed peanuts- 2 tbsp.

Mango pickle ka masala from the bottle- 2 tbsp.

Imli chutney-2 tbsp.

Mint and coriander leaves- 2 tbsp. for garnish

Chat masala- to taste

Papdi/sev as needed for the chaat.

Oil- 1tbsp.

Garlic- 1 tsp chopped

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the chaat.

2. In a mixing bowl combine together the mango pickle ka masala, imli chutney, lime juice, salt and all spices, mix well and keep aside.

3. Heat oil in a pan, add garlic, methi, spring onion greens, corn and boiled moong and saute for 2 mins and remove.

4. Add all the ingredients to the dressing of the chaat and toss everything well.

5. Arrange the chaat on a serving plate, garnish with anardana, mint, coriander, Papdi, sev and serve chilled.

Recipe- 2] Methi- Makkai aur Makhane ka Milan

Ingredients

Fresh methi leaves- 2 cups. Leaves, broken into smaller pieces.

Boiled sweet corn- 1 cup

Makhana- ½ cup, fried or toasted and kept

For the Masala:

Oil-1 tbsp.

Ghee/butter- 1 tbsp.

Hing- ¼ tsp

Jeera- 1/2tsp

Methi dana- ½ tsp

Dried red chili- 2 nos.

Ginger garlic paste- 1 tsp

Chopped green chilies- 2 tsp

Sliced onions-1 med.

Tomatoes-2 nos. puree.

Salt to taste

Freshly roasted and crushed coriander seeds/powder- 1 tbsp.

Turmeric powder- ½ tsp

Kashmiri red chili powder- ½ tsp

Water-1/4 cup

Fresh cream-2 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/butter/ghee in a pan, saute the methi dana, jeera, red chili, ginger garlic, green chilies and add in the onions and cook till light brown, add little water if needed.

3. Add in the fresh tomato puree, all powdered spices, salt to taste and allow them to cook on medium flame till oil comes out from the sides.

4. Now add in the boiled corn, methi leaves and fresh cream and mix well, cook for 5 to 7 mins on low flame do not cover.

5. Lastly, add the fried or toasted makhana into the subzi, mix well and serve immediately, garnish with ginger juliennes/fried red chili, serve with hot phulkas or rotis.

Recipe -3] Chatpata Methi Masoor Ka Pulao

Ingredients

Fresh methi leaves- 1 cup. Roughly cut.

Whole masoor dal- ½ cup, soaked for 1 hour in water.

Pulao basmati rice- 2 cups.

Oil- 1 tbsp.

Ghee- 1 tbsp.

Bayleaf/cinnamon/black cardamom/green cardamom/ cloves- as per taste to be added 1-2 pieces [ideally any 2]

Methi seeds- ½ tsp.

Cumin seeds- ½ tsp.

Ginger –garlic- green chili paste-1 tbsp. mix

Chopped onions- 2 nos.

Fresh tomato puree- 1 cup

Salt to taste

Turmeric powder- ½ tsp

Red chili powder-1/2tsp

Coriander powder- 2tsp

Water- as needed for the pulao.

Fresh mint and coriander leaves-1/2 cup for garnish.

Fried brown onions-2 tbsp. for garnish.

Rose water-2 tbsp. optional

Method:

1.Prepare all the ingredients for the dumdaar pulao.

2. Soak the rice and dal separately for 30 mins each.

3. Heat oil and ghee in a pan, add methi seeds, jeera, all assorted whole spices as per your taste, if you don’t prefer whole you can use 1 tsp garam masala powder also with the other spices later.

4. Add the onions first lightly brown them add in the ginger, garlic, chili paste, saute for few seconds, add in the tomato puree, salt and all masalas.

5. Cook the masala for 3 to 4 mins, add in the fresh methi, drained dal and rice mix it well with the masala and then add double the amount of water, bring to a boil.

6. Simmer the pulao, add rose water if desired, low flame, tava below the container and some weight on top and allow dum or steam to take place inside the pulao.

7. Once Done, mix well garnish the aromatic pulao with fresh mint, coriander leaves, brown onions and serve hot.

Recipe-4] LAZEEZ METHI PANEER 

Ingredients:

Paneer- 250 gms cut into cubes, fried for 2 mins and keep aside

For the masala:

Oil-2 tsp

Ghee- 1 tsp

Bay leaf- 1 no

Green cardamom-2 no

Black peppercorns- 3-4 no

Cloves- 2-3 no

Cumin seeds- ½ tsp

Garlic- 1 tsp chopped

Ginger-1/2 tsp chopped

Green chilies-1 tsp chopped

Onion paste-1 cup

Tomato puree-1/2 cup

Curd- ¼ cup

Cashew paste-1-2 tsp

Fresh cream- 2-3 tsp

Salt to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Fresh methi-1 cup chopped

Kasuri methi-1 -2 tsp

Sugar-1/4 tsp

Fried red chili/ ginger juliennes for garnish.

Method:

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

2. Frying of paneer is an option, some of us use it the way it is as well.

3. Heat oil and ghee in a pan, add in the whole spices, cook for 1 min and then add in the onion paste, cook it on a medium flame, add little water as needed and once it starts changing color then add in the garlic, ginger, green chilies.

4. Cook the mixture for 2-3 mins, add in tomato puree, salt, all masalas and mix well. Add in curd, cashew and cream as well and simmer, add fresh methi and kasuri methi as well and cook the gravy for 8-10 mins.

5.Finally add in the paneer cubes, mix and cook in the gravy for 3-4 mins, garnish with ginger juliennes/ fried red chilies and serve hot with phulkas, rotis, parathas etc.

Recipe- 5] Dumdaar Methi Wali Dal

Ingredients:

Fresh methi leaves- 2 cups

Yellow moong dal- 1 cup soaked 

Oil-2 tsp

Ghee- 1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Garlic- 1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Red chilies- 1-2 slit

Green chilies-1-2 slit

Salt to taste

Ginger-1 tsp chopped

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Red chili powder-1/4 tsp

Aamchur powder-1/2 tsp

Tomato- 1 small chopped

Water- as needed

Coriander leaves- 2-3 tbsp. chopped

Mix veggies- carrots/ beans/ peas/ cauliflower can also be added for color, flavor, crunch and nutrients into the same recipe.

Sweet potatoes- 1 cup, cubed and half boiled are also a good choice to add into a recipe like this one.

Method:

1. Prepare all the ingredients for the methi wali dal as listed above.

2. Clean the methi leaves, wash and soak the moong dal in 3 -4 cups of water for 1 hour.

3. To start the cooking process, heat oil and ghee in a pan, add in the dry red chilies, fresh green chilies, curry leaves, hing, cumin, ginger, garlic and saute for a few seconds.

4. Add in the onion and saute for a few mins, add tomato and the drained dal, salt and all powdered spices, bhunao for a couple of minutes.

5. Now add in 2 cups of water, mix and simmer, cover and cook until the dal is tender with the steam in the pan, the recipe can be pressure cooked as well for 2 whistles.

6. Check for the water content, keep it medium and not very watery. Adjust the salt to taste, add aamchur powder, coriander leaves and mix. Serve this methi dal with hot phulkas, rotis/ chapattis/ parathas etc along with a bowl of curd, salad/ pickle and papad.

Recipe-6] LASOONI METHI WALE CHAWAL

Ingredients:

Basmati rice- 1 and a half cup, cleaned, washed and soaked 

Fresh methi- 2 cups, cleaned

Oil- 2 tsp

Ghee- 1 tsp

Cinnamon stick-1 piece

Cloves- 2-3 no

Black peppercorns- 3-4 no

Green cardamom- 1-2 no

Dry red chilies- 2 no slit

Green chilies- 2 no slit

Garlic- 2 tsp chopped

Onion- 1 small sliced

Ginger- 1 tsp chopped

Tomato -2 med chopped

Sugar-1/4 tsp

Turmeric powder- ¼ tsp

Cumin powder-1/4 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Water as needed

Cashews and raisins- 2 tsp each

Fresh coriander leaves- 2 tsp chopped

Method:

1. Prepare all the ingredients for the Lasooni methi Chawal as listed above.

2. Clean methi leaves, wash them well, roughly cut them and keep aside.

3. Pick, wash and soak the rice for 20 mins.

4. To start with the cooking process heat oil and ghee in a pan add in the whole spices to flavor the pan, add in the onions, ginger, chilies and saute them for a few seconds, add in garlic and tomato. For a non-veg option, we can also add chicken pieces, prawns, fish, chicken sausages as well in the same recipe.

5. Start with adding salt, all the powdered spices, drained rice, methi leaves and give it all a nice mix. Add double the quantity of hot water as compared to the rice and bring to a boil, simmer the flame, cover and cook the rice until the liquid gets absorbed.

6. Serve the rice with boondi- anar ka raita, papad, pickle and garnish it with cashews, raisins and fresh coriander leaves.