Ingredient Ideology | FRITTATA : A FEAST FOR THE PALATE By: Dr. Kaviraj Khialani – Celebrity Master Chef.

FRITTATA : A FEAST FOR THE PALATE !

Frittata is an egg-based Italian dish similar to an omelette or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried”. The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures the “humble cuisine” that most of us innately love. Egg is the main ingredient. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to India and Iran, up to the Maghreb, Spain, France, and Italy some kind of frittata-like dish is prepared. Surprisingly, in Italy, it’s rare to find a restaurant that offers frittata on its menu; it’s the quintessential home food.

In Italy, foodies and chefs make delicious frittata with leftover pasta (with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. For a quick lunch, frittata can be served along with sautéed greens, salami or various local cheeses. When stored in the fridge, be sure to put your frittata in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish.

Basic ingredients used in making Frittata:

• Use between 6-12 eggs, while usually 6-8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata is turned over.

• If you have a broiler, you won’t have to worry about flipping over your frittata. Just stick the pan under a low flame and remove when the frittata is golden.

• Use a 10-12” pan with a thick bottom and round borders. A sturdy, non-stick pan makes it easier to detach the frittata without having to add extra butter or oil.

• Fresh, sautéed or steamed lightly seasoned vegetables: Boiled or roasted potatoes, Fresh greens, Cauliflower, Cabbage Wild mushrooms, Zucchini, Asparagus, Eggplant, Peppers, Artichokes and the list goes on…

• Good-quality cheeses are ideal for frittata: Melting cheeses—such as provolone, mozzarella and Emmenthal, Parmigiano, grana, and Pecorino Romano, Ricotta—for a lighter taste and texture

• Cold cuts or air-cured meats: Sausages, Salami, Mortadella, Prosciutto, Ham, Roasted chicken, or turkey are ideal options to go with.

The fundamentals of cooking a good Frittata:If you’re not using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add some more olive oil or butter before you cook the frittata. Mix vegetables or ingredients, into your eggs, which should be salted, peppered and lightly beaten with a fork. Immediately pour the mixture into the hot pan, and reduce the heat to a moderate-to-low flame.

This next phase can be a little challenging, With the help of a spatula and a wooden fork, allow the upper, liquid part of the mixture to slip down below the solidified part, so that all parts of the frittata are cooked. Then, using just the spatula, lift the sides of the frittata and check that the bottom is not starting to burn that’s important. As soon as you see that the top is firm, pull the pan away from the flame, half cover it with a lid, and leave it that way for 30 seconds. Shake the pan to be sure that it’s not sticking to the bottom. If it does stick, gently detach it with a spatula. The frittata can now be turned over.

If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top back into the pan to finish cooking for the last few minutes. A frittata concept and preparation is great to include in a brunch menu, kids’ parties, and supper meals, it is also a good change to serve at small get together/parties as a snack as well.

Here are a few of my favorite options of preparing Frittatas:

Recipe-1] HERBED CHEESY TOMATO FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp

Butter- 1 tsp

Garlic- 4-5 cloves, sliced

Onion- 1 small, sliced

Tomatoes- 2-3 med sized, sliced.

Ham/sausages/ salami- ½ cup diced

For veg options use tofu/ paneer/ mushrooms

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White wine- 2 tsp

Capsico/ tabasco- 1 tsp

Salt and pepper to taste

Parsley/ coriander/ cilantro- 2 tbsp. chopped

Cheese- ½ cup grated of your choice

To serve with: toasts/ buns/ garlic bread/ lavash etc.

Method:

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

2. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

3. Heat 2 tsp oil in a pan and add in the garlic, onions and lightly brown them add in the tomatoes, non veg or veg options and add salt, pepper, herbs, chili flakes as per taste and mix well. Cook for 2 mins.

4. Add in the white wine, parsley/coriander, grated cheese etc and mix and now add in the beaten eggs in the same pan and allow to set and settle, simmer, add in the butter and cover and cook for 3-4 mins.

5. Once the frittata starts cooking it will get firm to touch at the base using a spatula or a flat spoon and it would be now easy to flip sides, turn over and cook on the other side as well on a low flame for 3-4 mins. once the surface starts getting light brown and well cooked, turn off the flame and cut into triangles/wedges and serve hot with toasts/ breads, ketchup etc.

Recipe-2] ZUCCHINI & SPINACH FRITTATA

Ingredients:

Eggs- 6- 8 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Star anise- 2 no

Shallots- 6- 8 no

Spinach- 1 cup blanched, chopped

Green zucchini- ½ cup sliced

Yellow zucchini- ½ cup sliced

Sliced mushrooms- ½ cup

Boiled sweet corn- ¼ cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White sauce- ½ cup

Grated cheese-1/4 cup

Parsley- 2 tbsp. chopped

Oil- 2 tsp

Butter-1 tsp 

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

2. Heat 2 tsp oil in the pan add in the star anise, garlic, onions and saute for a few seconds add in the sliced zucchini, mushrooms, corn and other veggies. Add in seasonings to taste and cook for 1 min.

3. Add in the white sauce and spinach and cook the veggies for 2-3 mins in the pan. Now add in the beaten eggs and butter and allow to settle and set. Cook it on a low flame, cover it.

4. As the mixture starts cooking in the pan the base will be easy to slide into and will help us to flip it over to cook on the other side as well. Add in the cheese and parsley and herbs of your choice and carefully turn the side and cook the frittata on the other side as well for 3-4 mins.

5. Once it is firm to touch on both sides and well cooked, turn off the flame and cut the frittata into wedges, slices and serve it hot with breads of your choice and ketchup or dips as desired.

Recipe-3] VEGAN VEGGIE FRITTATA 

Ingredients:

Olive oil- 2-3 tsp

Vegan butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Tomato -1 small chopped

Green capsicum-1 small chopped

Besan/ chick pea flour- ½ cup

Baking soda/ baking powder-1/4 tsp

Coriander/parsley- 2 tbsp. chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Water-1/4 cup

Almond/ cashew milk- ¼ cup

Tofu- ½ cup 

Vegan cheese-1/4 cup grated

Vegan paneer-1/4 cup grated

Flax seeds/ pumpkin seeds/ sunflower seeds- 2 tsp any one

Method:

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

2. The vegan version can use various products which are prepared and available to suit the taste and flavors from vegan cheese/ paneer/ vegan sausages etc.

3. Using the jar of a mixer grinder/ food processor combine together the tofu, almond milk/ cashew milk, chick pea flour, baking soda, turmeric and little water. Keep aside.

4. Heat oil in a pan saute the garlic, onions, tomatoes, capsicums etc for a couple of mins and then add in the seasonings, flavourings, spices as per taste and mix well, form into a nice dropping textured mixture.

5. Pour in the mixture as blended above and allow to set, settle, cover and cook for 2-3 mins. as the binding effects start happening the frittata will be easy to flip side and cook on the other side, add in the vegan cheese and seeds as well before turning the side over.

6. The mixture will take around 4-5 mins to cook on both sides, ensure the even cooking of the frittata and then turn off the flame. Cut it into slices/ wedges and arrange on a serving plate/ platter and enjoy it with assorted vegan dips/ sauces.

Recipe-4] BEAN AND PULSE FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil-2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chili- 1 tsp chopped

Cumin seeds- ¼ tsp

Baked beans- ½ cup tinned/canned- drained

Boiled kidney beans- ½ cup, lightly crushed

Sprouts- ½ cup

Capsicum- ½ no chopped

Garam masala powder-1/4 tsp

Tomato- 1 small chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Coriander/ parsley-2 tbsp. chopped

Cheese- ½ cup grated

Milk- 2-3 tbsp.

Method:

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

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan add in the cumin seeds, garlic, onions, chilies and saute for 1 minute. Add in the capsicums, tomatoes, sprouts, pulse and beans and mix well.

4. Add in the seasonings, herbs, spices and mix, cook for 2-3 mins, add in the eggs, milk and cheese and allow to set, settle, cover and cook for 3-4 mins or until well set at the base.

5. Once done on the lower side, carefully turn it over and allow to cook on the other side for 3-4 mins. cut the frittata into wedges, slices and serve hot with dips and sauces.

Recipe- 5] CHEFS SPECIAL FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp 

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Green chilies- 1 tsp chopped

Tomatoes- 2 small chopped

Chicken sausages- 2-3 no

Boiled sliced potatoes- 1 cup

Red capsicum-1/4 cup shredded

Green capsicum ¼ cup shredded

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Red chili sauce- 1-2 tsp

Cheese-1/2 cup grated

Cream-2 -3 tsp

Parsley/coriander/cilantro- 2 tbsp. chopped

Method:

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

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan and saute the garlic, onions, chilies for a few seconds. Add in the tomatoes, capsicums, sausages and saute for 1 min.

4. Add in salt, pepper, herbs, chili flakes, red chili sauce, boiled sliced potatoes and allow to cook for 2-3 mins. now add in eggs, cream, cheese, parsley/coriander and allow to set, settle and cook for 3-4 mins.

5. Once the frittata is cooked on both sides and firm to touch, turn off the flame and cut into slices/ wedges and arrange on a serving plate/platter and serve with dips/ sauces.

Recipe-6] FRITTATA ITALIANO

Ingredients

Eggs- 6-8 no

Oil- 2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Shallots- 10-12 no, cut 1 x 2

Refried beans- ½ cup or use rajma

Tuna fish – ½ cup tinned, drained

Tomatoes- 1 cup sliced

Green peas- ½ cup boiled

Potatoes- 1 cup sliced, boiled

Green/ yellow zucchini- 1 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Cream- 2 tbsp.

Cheese- ½ cup grated

Parsley/ coriander- 2 tbsp. chopped

Boiled macaroni pasta- ½ cup

Olives- 4-5 no 

Jalapenos- 2-3 tsp sliced

Tomato salsa sauce/ ketchup- 2-3 tsp

Bread crumbs- ¼ cup

Method:

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

2. Beat the eggs in a bowl with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp of oil in a pan and add in the garlic, shallots, tomatoes and green peas, saute for 30 seconds. Add in the beans, seasonings, herbs, spices as per taste and mix.

4. Add in boiled pasta, re-fried beans, salsa or tomato sauce and mix, cook for 2-3 mins adjust the texture, add in little cream, cheese, parsley, jalapenos etc and mix.

5. Now add in the beaten eggs and allow to set, settle, cover and cook for 3-4 mins and then check if it is easy to turn sides. If yes, go ahead and flip it, cook for 4-5 mins.

6. Once the frittata is well done and cooked, firm to touch it will be advisable to cut into triangles/ wedges/slices and serve hot. Accompaniments can be dips and sauces as per taste.

Ingredient Ideology | The Mock Meat Trivia to Culinary Delicacies By: Dr. Kaviraj Khialani ,Celebrity Master Chef

The Mock Meat Trivia to Culinary Delicacies

A meat alternative or meat substitute is a food product made from vegetarian or vegan ingredients, and eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Vegan meat also called faux, fake, mock, meat analogues, or plant proteins are products that mimic certain qualities of animal-based meat-like textures, flavor, or appearance, for example. They are made from various ingredients such as soy, textured vegetable protein, or wheat gluten, to name a few. Most mock meats are plant-based products made using soya protein, wheat gluten or vegetable substitutes like jackfruit. The claim is that they are healthier as a result offering more nutritive value, more fiber, lower fat content, and no animal fat (which means also no cholesterol).

While some still struggle to be rest assured if mock meat is healthy to eat and indulge into, the answer according to many sources is yes, according to new research funded by the U.S. National Institutes of Health. It found the imitation meats to be a good source of fiber, folate and iron while containing less saturated fat than ground beef. But the researchers said they also have less protein, zinc and vitamin B12 and lots of salt. And also for the fact that The product that is so formed is similar in texture and consistency to meat of a live animal. While the method checks the killing of animals, its meat is not considered vegan. This is different from mock meat, that is made from ingredients that are vegetarian. At the end of the day, some vegans eat plant-based meats simply because they taste good. Brands like Gardein, Beyond Meat, Tofurky, Morningstar, Sweet Earth, and more are working to make these tasty meats as accessible, delicious, and flexible as their animal-based counterparts which are well known in the international markets.

On a technical note, people also wish to find out that 5 Chemicals Lurking in Plant-Based Meats Tertiary butyl hydroquinone. TBHQ is a synthetic preservative that prevents discoloration in processed foods, Magnesium carbonate. Remember when some bread was accused of having a yoga mat chemical, Erythrosine, Propylene glycol and Ferric orthophosphate. The argument still remains if it can be considered healthier than the real meat? since they can provide essential nutrients and fiber and may be lower in saturated fats than meat. However, they may contain lower levels of some nutrients, such as protein, vitamin B12, or zinc, than a regular meat product.

Talking about mock meat India, it simply refers to Mock meat is made of plant proteins processed to resemble meat in terms of texture, taste and palpability. While India's meatless meat market was almost non-existent a few years ago despite 71% percent of the population eating non-vegetarian food, it is now slowly growing. To know in short how to mock meat? Spices and so-called aromatics are also on standby for replicating meaty taste. Opt for smoky choices like paprika, chipotle powder, cumin, or even smoked sea salt. As for fresh ingredients to start a meat-like meal, Redmond recommends onions, leeks, shallots, garlic, and scallions.

A common query by many foodies also include that what is the best substitute to meat? The healthiest meat substitute will be vegetarian foods that are natural, high in protein, and minimally processed. Great, healthy meat substitutes include beans, tempeh, lentils, jackfruit, mushrooms, nuts, and seeds. While it is also said that mock mutton is made up of gluten, so what are mock meats and plant-based proteins? Mock meats have been around for ages in Asia, and they're typically made from wheat gluten. You can find these traditional mock meats in the form of sausages, nuggets, spam, and minced meat. Mock meat, its growing appeal in India and claims about its health benefits. Multiple studies have shown that replacing animal meat with plant-based or 'fake' meat alone can cut down the risk of heart-related diseases, blood pressure, cancer, and diabetes.

On the other hand, we at times still wonder if plant based food healthy? A diet centred on plenty of whole, minimally processed plant-based foods is beneficial for our overall health. Plant foods like vegetables, fruit, whole grains, legumes, nuts and seeds are low in saturated fat, contain heart-healthy fats and are a great source of fibre. Today, mock meat brands are emerging in India, and are armed with numerous kinds of textured meat. You could literally replace meat in any recipe with mock meat and it will be the same. See which of these are available in your city. Ahimsa Foods produces a variety of vegan meat under their brand 'Veggie Champ'.

Here are a few of my recipes with mock meat trying out an array of simple to cook and dish out delicacies.

Recipe-1] MOCK MEAT PEPPER DELIGHT

Ingredients:

Mock meat- 1 tin, 400gms, drained

Sliced brinjals-150 gms, round slices

Zucchini-1 cup, medium cubes

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

Oil- 2 tsp 

Salt to taste

Pepper powder to taste

Onion paste-1 cup

Ginger-garlic paste-1 tsp

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chilies- 1-2 slit

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water-1/2 cup

Assorted mixed vegetables- 1 cup

Garam masala powder-1/4 tsp

Fresh basil leaves- 10-12 no

Black olives- 3-4 no

Green olives- 3-4 no

Carrots/ beans/ potatoes/ peas/ cauliflower

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

2. Slice the brinjal and apply little oil, salt and pepper and place in the oven for cooking for 12-16 mins at 160 degrees celsius.

3. Remove and keep aside. Now to prepare the recipe, drain out the mock meat from the tins and cut/ shape into squares or cubes/ use binding agents as needed.

4. To prepare the sauce, heat oil in a pan add in ginger- garlic paste, onion paste and saute for a few seconds, add in the tomatoes, salt, pepper, herbs, chili flakes, spices etc and saute for 1-2 mins.

5. Add a little water as needed to adjust the texture and allow to cook on a low flame. Pre-prep all the other veggies of your choice, cut- blanch, boil and grill as needed, keep it all ready and add it into the pan and simmer for 4-5 mins. finally add in the mock mat pieces and gently cook for 2-4 mins more.

6. To serve, arrange the cooked brinjal slices at the base of the serving dish and spoon over the cooked mock meat and sauce on top and garnish with fresh herbs, nuts, seeds and coriander leaves etc.

Recipe-2] CURRIED MOCK MEAT WITH NUTS AND RICE

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds- ½ tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Ginger-garlic paste-1 tsp

Boiled onion paste- 1 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/4 tsp

Salt to taste

Water-1/4 cup

Cashew paste-2 tsp

Fresh cream-1/4 cup

Curd-1/4 cup beaten

Kasuri methi-1 tsp

Sugar-1 pinch

Mock meat- 1 and a half cup, chunky pieces

Boiled sweet potato- 1 cup cubes

Coriander leaves- 2 tsp chopped

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

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

Method:

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

2. Heat oil and ghee in a pan add in the whole spices, add in cumin seeds allow to splutter, add onion paste and saute for a few minutes, add in ginger-garlic paste and turmeric, red chili powder, coriander powder.

3. Saute the mixture well, add little water and cook for 2-3 mins on a low flame, as the oil start leaving the sides, add in kasuri methi, the cashew, curd, cream mixture and simmer for 2-3 mins.

4. Add in the sweet potato and mock meat chunks and simmer it all in the curry for 3-4 mins. check for seasonings and adjust to taste.

5. To serve, toss the boiled rice in butter and garlic and arrange it on a serving plate, top it up with the curried mock meat and garnish with fried/ toasted nuts and little fried coriander/ parsley and serve hot.

Recipe-3] MOCK MEAT TACOS

Ingredients:

Taco shells- 8-10 no

For the mock meat mixture:

Mock meat- 1 cup, cubes/chunks

Marination for the mock meat:

Curd-1/2 cup beaten

Salt to taste

Crushed black pepper-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Chaat masala-1/4 tsp

Cumin powder-1/4 tsp

Lime juice-2-3 tsp

Apply and keep aside for 10-12 mins.

For the salsa sauce:

Oil-2-3 tsp

Garlic-1 tsp chopped

Onion-1/2 cup chopped

Tomatoes-1 cup chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Tomato sauce-2-3 tsp

White vinegar-1 tsp

Sugar-1/2 tsp

Chili flakes-1/2 tsp

Parsley/coriander/mint-2-3 tsp chopped

Green capsicums-2-3 tbsp. chopped

Green olives/ black olives- 2-3 each sliced

For the toppings in the tacos:

Shredded purple/ white cabbage-1/2 cup

Assorted bell peppers- ½ cup shredded

Onions-1/2 cup sliced

Sprouts-1/2 cup

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

Chili sauce- few drizzles

Sour cream-1-2 tsp

Guacamole/ avocado dip- ¼ cup

Method:

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

2. Marinate the mock meat as listed above and after a little resting time, saute it in 2 tsp oil in a non-stick pan for 4-6 mins until nice and dried up, keep aside.

3.Prepare the salsa for the tacos as listed above, heat oil and saute the ingredients into the pan one by one, allow the salsa to cook for 3-4 mins on a medium flame, turn off the flame and bring to room temperature, it can be stored in the fridge as well and used chilled/ as required.

4.Prepare all the toppings as well for the tacos/ choice of veggies additional ingredients to be added with the mock meat to be kept ready/ boiling/ blanching/ saute etc to be done ahead of time and kept handy.

5.Just before serving the tacos need to be assembled, start with the cabbage and other dry ingredients, place the saute and cooked mock meat pieces, add in the salsa, sour cream, chili sauce, olives, etc as desired, and serve immediately.

Recipe-4] MOCK MEAT BURGER

Ingredients:

For the burger assembling:

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

Onion rings-1 cup

Tomato slices- 1 cup

Cucumber slices-1/2 cup

Lettuce leaves- 1 cup

Gherkin slices-2-3 no

Salt and pepper to taste

For the burger patty:

Mock meat- 1 tin/ 400 gms approx.

Add binding agents as desired to shape up the patty

Salt and pepper to taste

Mixed herbs/ chili flakes- to taste

Chopped green chili-1 tsp

Coriander/parsley-2 tsp chopped

Garam masala powder-1/4 tsp

Chaat masala powder-1/4 tsp

Cumin powder-1/4 tsp

Cheese-2-3 tbsp. grated

Oil- to fry

For the topping sauce:

Oil-2 tsp

Garlic-1 tsp chopped

Onion-2 tbsp. chopped

Green chili-1 tsp chopped

Celery-2 tsp chopped

Tomato ketchup-1/2 cup

White vinegar-1 tsp

Sugar-1/2 tsp

Red chili sauce- 1 tsp

Water-2-3 tsp

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

Method:

1.Prepare all the components and elements of the burger as listed above one by one and keep ready.

2. Start up with the burger patty and combine all the ingredients in a mixing bowl add seasonings, flavorings, binding agents and shape up the burger tikki into a round shape and coating of bread crumbs followed by deep frying to a nice golden brown color.

3. Prepare the tomato sauce as listed as well and coat the fried patty with the sauce just before placing it on the burger bread during the assembly stage.

4. Slit the burger bread and lightly warm them up and apply a little butter or mayonnaise sauce and place the lettuce leaves, slices of assorted veggies and place the burger patty as well.

5. Cover the burger and secure it with a toothpick in order to hold the ingredients in place. Also fry up some crispy french fries to go along with the burger and start with the plating, we can also offer some coleslaw here with the burger and serve.

Recipe- 5] HEALTHY MOCK MEAT SOUP

Ingredients:

Olive oil/ oil- 2 tsp

Garlic- 2 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Potatoes- ½ cup small cubes

Zucchini- ¼ cup cubes

Broccoli- ½ cup florets

Carrots-1/4 cup small cubes

Boiled beans/ rajma/ tinned baked beans- ½ cup

Celery-2-3 tsp chopped

Tomato puree-1/2 cup

Salt to taste

Pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Water/ stock- 3-4 cups

Macaroni pasta- ¼ cup

Mock meat- 1 cup chunky pieces

Grated cheese-2-3 tsp

Coriander/ parsley-2-3 tsp chopped

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice- 2 tsp

Method:

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

2. To make the veg stock using carrots, onions, celery, bay leaf, peppercorns and water, simmer it for 8-10 mins and strain, use that liquid to make the soup.

3.To start up with the soup recipe, heat oil in a pan add in the garlic, onions and saute for a few seconds. Add in the veggies, tomato puree, macaroni pasta and seasonings, herbs, chili flakes to taste, add in the mock meat pieces and stir.

4.Add in the vegetable stock and bring to a boil, simmer the soup for 12-15 mins, check for seasonings and adjust the texture of the soup, add in the boiled/ tinned beans and simmer for 5-6 mins more and finally add in the peanut butter, mix and serve hot, garnish the soup with peanut soil and coriander/parsley and a drizzle of lime.

Recipe-6] SPICY MOCK MEAT CURRY

Ingredients:

Oil-2 tsp

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

Fresh basil leaves- 6-8 no

Thai red chilies- 3-4 no 

Galangal/ thai ginger- 2 tbsp. sliced

Salt to taste

Thai red curry paste-2-3 tsp

Kaffir lime leaves- 3 -4 no

Water-1 cup

Coconut milk- 2 cups thick

Brown sugar-1/2 tsp

Assorted vegetables to choose from:

Carrots- ¼ cup cubes

Beans- ¼ cup cut

Cauliflower/ broccoli- 1 cup florets

Zucchini-1/4 cup cubes

Babycorn- ¼ cup sliced

Sweet potato -1/2 cup diced, blanched

Assorted bell peppers- ½ cup cubed

Sprouts-1 cup

Mock meat- 1 cup chunky pieces

Coriander leaves-2 tsp chopped

Coconut cream- 2-3 tsp for garnish

Roasted peanut powder-1-2 tsp for garnish

To serve with- steamed white rice/ jasmine rice

Method:

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

2. To start with the cooking of the curry, heat oil in a pan add in the thai flavorings like galangal, lemon grass, basil, kaffir lime leaves etc and saute for a few seconds, add in the thai curry paste and a little water and mix well.

3. Now add in the assorted veggies as desired and the mock meat and allow to simmer, add salt to taste.

4. Pour in the coconut milk and a little water and allow to simmer for 12-14 mins, add in the brown sugar and balance up the flavor of the curry. 

5. Check for seasonings, adjust the consistency of the curry as desired and add a little corn flour slurry to thicken up a bit to get the desired thickness.

6. To serve the curry, we need to have some steamed/ boiled white rice or jasmine rice. Assemble the rice and serve the curry piping hot, garnish the curry with choice of ingredients.

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.

Ingredient Ideology | SHAKHARKHANDI DELIGHTS THIS WINTER BY: CELEBRITY MASTER CHEF DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

SHAKHARKHANDI DELIGHTS THIS WINTER!

Potato is one such inviting word upon hearing which most of us feel tempted to grab into but not to forget the carb into it as well. The need of the hour today is to somewhere modify a little and twist and turn slightly towards a better outcome on our plates and also to tickle the palate with something interesting and worthy.

To me it has always been one of the top most preferred ingredients in my kitchen which has not only assisted in many ways from basic recipes to fillers in some dishes, to add texture and volume, to help thicken up gravies, etc as well.

From a very young age we all have indulged in this simple and satisfying commodity from enjoying our all-time favorite French Fries, Finger Chips to our Desi hit Vada Pao, to the breakfast special hot and appetizing Aloo Parathas with a bowl of Curd and Papad. I know while reading this most of us are getting those cravings of going for a quick potato bite and relishing ourselves with something delectable and enjoying a quick filler in between those meals. But guess what, today we have an even more interesting ingredient to speak about and that’s Sweet Potato- also called Shakarkhandi in India.

We do agree that not many of us have really tried too many varieties with sweet potatoes so far, while some of us have easily adapted to it but most of us need a little practical ideas and easy tips at times to make that shift from the regular to the not so regular cooking styles in our kitchens, hence this write up for all you foodies, to create that bit of open minded approach and shift from potato to sweet potato once in a while for a change and loads of healthy offerings too.

Top 10 Health Benefits of Sweet Potato:

1. Sweet Potatoes help prevent Vitamin-A a deficiency.

2. They have been considered fairly good to be eaten in moderation while managing diabetes.

3. Good for Managing stress, helps improve the shine and gloss on hair and our skin as well.

4. A great ingredient to be eaten for good eye care and vision, it is also one of the popular memory enhancing foods.

5. sweet potatoes have a good offering in terms of Vitamin Besides it also gives us considerable amounts of iron and potassium.

6. It has also been believed that sweet potato consumption helps minimise sugar absorption.

7. A few studies also suggest that sweet potatoes help in issues related to arthritis too.

8. They are considered to be healthier alternatives to the regular potatoes in many ways.

9. They offer much lesser calories as compared to having our regular potatoes, they are also considered anti-bacterial, anti –inflammatory.

10. Sweet potatoes are packed with anti-oxidants, vitamins, and essential minerals.

10 Ways how to Adapt to Sweet Potatoes in 

Cooking & Baking:

1. Sweet potatoes are a staple food of many parts of the world and they are slightly naturally sweet, starchy and a perfect treat to have in our recipes. Try adding them into your regular Tikkis, Cutlets, Koftas and Quick Bite Recipes from a Sesame Toast to the Hara Bhara Kababs and the like.

2. I enjoyed using sweet potatoes in soups with mix vegetable options with carrots, celery, beans, peas, capsicums and even spinach. It kind of blends itself so well into soups and with its natural starch content, it also offered a decent texture and mouthfeel to the soup variants. Try a sweet potato and pea soup, carrot – mint and sweet potato soup – serve it chilled like shots, Bottlegourd and sweet potato creamy textured soup a great one for a warm summer afternoon!

3. Indian gravies and curries too accept the indigenous composition of sweet potatoes and they naturally add a creamy texture to many variations by which the content of cashew paste, fresh cream, charmagaz also can be reduced considerably along with calories as well.

4. Sweet Potato Fries, can do it baked as well, a light dusting of sea salt, some fresh herbs, a drizzle of coconut oil or even olive oil works fine, add a little roasted crushed cumin powder for an added taste, not to forget a splash of lime juice and coriander leaves to garnish. They are also considered to be a great choice for fasting foods in the Indian sub-continent since they help us manage the hunger pangs.

5. Sweet Potato Frankie, a popular fast food concept can be re-devised into a health wrap and roll concept. Use chapattis made with a combination of flours like soy with whole-wheat, millets and oat meal with multi-grain flour with a touch of kasuri methi in the dough, roll them cook them both sides, apply a little sauce or spread of your choice I liked peanut butter here with some shredded cabbage, a nice patty of boiled mashed mildly spiced sweet potato with carrots and peas, shredded onions, chaat masala and wrap-ready to go!

6. Talking about continental variations, a sweet potato mash with crushed pepper, dash of mixed herbs, a little milk to add to the texture is just great to go with a main course. A nice stir fry recipe with sweet potato fingers along with carrot sticks, snow peas, red and yellow capsicums with a little stir fry sauce is a good choice to offer for a side dish. Asian-style stir fried sweet potatoes with star anise and soy sauce goes well too as a Chinese side dish, crispy wafers/chips made from sweet potato help garnish salads and dips as well. Try using it as a base as well to replace bread for a pizza concept or mini canapes. Sweet potato starch is also available easily to use for binding in our recipes, replace Maida, cornflour and bread.

7. Baked Sweet Potato Cups, stuffed with some cooked soy keema, the pulp itself along with some roasted crushed peanuts, some white sauce and parsley, a pinch of all spice powder, top it with a little cheese, quickly brown it, serve hot with garlic bread.

8. Try doing a Casserole concept with Sweet Potatoes, Chicken or Meat of your choice, or just some fresh garden veggies like zucchini, broccoli, baby carrots, red capsicums, mushrooms etc and cook them in a mild gravy or tomato sauce and serve it with brown rice.

9. Sweet Potato Samosas, Baked Kachories, Parathas, Kulchas, fillings for Sandwiches and Dosas, Dips and Spreads for Sandwiches works wonders. Try a sandwich spread with boiled mashed sweet potato with a little salt, pepper chopped parsley, peanut butter and little tomato ketchup, mix well apply on bread and place your fillings and relish!

1O. Baked Sweet Potato Pies, Fillings for Veg Puffs, add them boiled and mashed into a Bread dough as well with a little Pumpkin seeds or Sunflower seeds, add them to a Brownie mix as well to add to the goey texture upon baking. A vegan sweet potato pie or pudding also is a good option. For some Indian twist I used sweet potatoes in a Halwa, Sheera, Shahi Tukda, double ka meetha, barfi, and in stuffed Sweet Potato Gulab Jamuns as well with Chocolate Gulkhand Rabdi.

Here are a few recipes with Shakharkhandi for all our readers to try out:

Recipe-1] Shakarkhandi Ka Desi Salad

Ingredients.

For the Body of the Salad:

Sweet potato/Shakarkhandi- 300 gms, peeled, cut into cubes & boiled until just cooked or even can be baked or roasted.

Boiled sweet corn- 1/2cup

Capsicum-1/2 no, green cut into small cubes.

Tomatoes-1 small cut into cubes

Cucumber-1/2 no. peeled and cut into cubes

Onions/shallots-  2 to 3 tbsp., cut into small cubes.

Green chilies- 1-2 nos. chopped

Coriander leaves- 2-3 tbsp. chopped

Mint leaves- 8 to 10 no. for garnish

Roasted crushed peanuts- 2 to 3 tbsp.

For the Dressing of the Desi Salad:

Olive oil- 2 -3 tbsp.

Mustard paste-1 tsp

Chat masala-1/2 tsp & salt to taste

Roasted crushed cumin powder- ½ tsp

Mayonnaise or hung curd-1/2 cup

Tomato ketchup-2 tsp

Chili sauce-1 tsp

For the Base of the Salad:

Assorted lettuce/salad leaves/purple cabbage- 1 cup

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl, combine together the ingredients for the dressing and stir well.

3. Add in the ingredients for the body of the salad from boiled sweet potato cubes to everything else and give it a quick toss.

4. Arrange the base of the salad on a plate and top with the fresh salad, sprinkle the peanuts, fresh herbs, coriander, mint etc and serve it immediately.

Chefs Variations:

• Try the same salad concept with a twist of Indo-Chinese fusion combine tamarind chutney with little schezuan chutney and toss the sweet potato in combination with non-veg like roast/grilled sliced chicken, tandoori chicken tikka, or sliced mutton seekh kababs, tava fry prawns!

• To add some more fillers, choose to add some boiled healthy options like whole-wheat pasta, vermicelli, grilled or pan fried egg plant cubes, a little pesto mayo or hung curd for the dressing.

Recipe-2] Pan Baked Spiced Soy & Sweet Potatoes.

Ingredients

Sweet potatoes- 350gms.peeled, cut into small cubes.

Soy keema/granules- 100 gms. Soaked in warm water for 10 mins.

Oil- 2 tsp

Butter-1 tsp

Garlic- 1tsp.chopped

Onions- 1 small. Chopped

Tomato puree- ½ cup

Peanut butter- 2 tbsp.

Warm water- 1 cup for cooking

Salt to taste

Black pepper powder-1/4 tsp

Garam masala powder- ½ tsp

Chili flakes and mixed herbs to taste

Grated paneer/ crumbled tofu- ½ cup

Cheese- ¼ cup grated

Chopped parsley/cilantro- 2 tsp

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, add in the garlic, onions and saute for 15 seconds.

3. Add in the soy and sweet potatoes and saute, add all spices, tomato puree, little water along with peanut butter and allow the mixture to cook on a low flame for 8 to 10 mins.

4. Add paneer/tofu and mix lightly, top with little grated cheese and place the pan in a pre-heated oven at 150 degrees Celsius for 8 to 10 mins, serve hot with herbed garlic toasties.

Chefs Variations:

• Try the same recipe with sweet potatoes in combination with boiled diced eggs, ham, salami or chicken sausages with little white sauce and cheese for a change

• For a more desi option, I prefer adding soy chunks with sliced mushrooms and sweet potato in combination with little makhani gravy with little added fresh cream and cheese to skip the peanut butter.

Recipe- 3] SWEET POTATO CURRY

Ingredients:

Sweet potato- 400gms, cleaned and cubed

Oil- 2 tsp 

Ghee- 1 tsp

Cumin seeds-1 tsp

Hing-1/4 tsp

Dry red chili- 1 no

Mustard seeds-1/2 tsp

Fennel seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste- 1 cup

Tomato puree-1/2 cup

Cashew paste- 1 tbsp.

Salt to taste

Turmeric powder- ½ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. prepare all the ingredients as per the listed recipe.

2. heat oil and ghee in a pan, add in the hing, cumin, mustard seeds and chili etc and give it all a nice stir.

3. add in the onion paste, ginger-garlic paste and cook for 3-4 mins, add little water. Add in the tomato puree, salt and all powdered spices add in the cashew paste and a little curd as well if desired.

4. allow the masala to cook for a few mins now add in the diced sweet potato cubes and mix, cover and simmer and allow to cook for 10-12 mins.

5. check for seasonings, and turn off the flame once the potato is cooked just on the bite, do not overcook. Add some fresh chopped coriander leaves and serve hot with phulkas, rotis etc.

Recipe-4] SWEET POTATO & CAULIFLOWER CURRY

Ingredients:

Sweet potato- 400gms, peeled and cubed

Cauliflower- 400 gms, cut into med florets.

Oil-2 tbsp.

Ghee-1 tbsp.

Garlic-1 tsp chopped

Curry leaves- 8-10 no

Slit green chiles-1-2 no

Ginger-garlic- red chili paste- 1 tbsp. mix

Onion paste- 1 cup- fried, browned and then made into paste

Tomato puree-1/2 cup

Salt to taste

Red chili powder-1/2 tsp

Coriander powder-1 tbsp.

Water-1/2 cup

Cashew paste-2 tsp

Fresh cream-1 cup

Kasuri methi- 1 tsp

Fresh coriander leaves- 2 tbsp. chopped

Ginger juliennes- 2 tsp for garnish.

Method:

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

2. heat oil and ghee in a pan and add in the chilies and then add in the prepared paste with onion paste and others.

3. ensure to mix all well, cook for 2 mins, add salt, tomato puree and all the powdered spices, add in some water as needed some cashew paste/ fresh cream and allow to simmer for a few mins.

4. now add in the sweet potato cubes and cauliflower and mix well. place the mixture on a low flame and allow to cook in steam for around 15-20 mins.

5. finally add in the fresh coriander and mix well, serve the recipe hot with phulkas, rotis, kachumber, dahi and papad.

Recipe- 5] SWEET POTATO CURRIED COCONUT BITES

Ingredients:

Sweet potato- 400 gms, peeled and cubed

Oil-2 tsp

Ghee-1 tsp

Salt to taste

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds- ½ tsp

Hing-1/4 tsp

Dry red chilies-1 no slit

Green chilies-1 no slit

Water-1/2 cup

Fresh grated coconut-1 cup

Cumin powder-1/4 tsp

Chaat masala-1/2 tsp

Fresh coriander leaves- 3-4 tbsp. chopped

Coriander powder- 1 tsp

Cumin powder-1/2 tsp

Lime juice-2 tsp

Method:

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

2. cut the sweet potato after peeling and washing it into uniform pieces.

3. blanch the sweet potato in water and a little salt for a few mins and refresh the mixture. Use the liquid for cooking purposes.

4. now to stir fry the recipe, heat oil and ghee in a pan, add in the spices one by one and allow to splutter and crackle.

5. add in the blanched sweet potato, salt, and all powdered spices, little water, and cover and cook the sweet potato for 8-10 mins.

6. finally add in fresh coriander, lime juice, few drops of lime juice. Serve this recipe with steaming hot rice, dal fry and papad.

Ingredient Ideology | THE MORINGA MANTRA Healthy & Tasty – Loaded with Nutrients BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

THE MORINGA MANTRA

Healthy & Tasty – Loaded with Nutrients

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

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

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

Here are a few important health benefits of Moringa:

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

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

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

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

5. Moringa help to keep our heart healthy.

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

6. Moringa also assists our body giving us stronger bones.

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

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

Recipe-1] MORINGA LENTIL CURRY

Ingredients:

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

Ladyfingers- 150 gms, cleaned and cut 1 x 2

Potatoes- 1 cup medium cubes

Brinjal- 1 cup, medium cubes

Carrots-1/2 cup medium cubes

Oil- 2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Slit green chilies-2-3 no

Dry red chili-1-2 no

Cumin seeds-1/2 tsp

Mustard seeds-1/4 tsp

Methi seeds-1/2 tsp

Ginger-1 tsp chopped

Besan-2 tbsp.

Hot Water- 2 cups

Boiled mashed Tovar dal- 2 cups

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Tamarind pulp- ½ cup

Coriander leaves- 2-3 tbsp. chopped

Method:

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

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

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

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

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

Recipe- 2] MATTAR AUR MORINGA KI SUBZI

Ingredients:

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

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Cumin seeds- 1 tsp

Chopped green chilies- 1 tsp

Chopped ginger-1 tsp

Onions-1/2 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Water-1 cup

Green peas-3/4 cup

Fresh coriander leaves- 2 tbsp. chopped

Kasuri methi-1 tsp

Curd- 2 tbsp. beaten

Fried red chili- 1-2 no for garnish.

Method:

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

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

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

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

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

Recipe-3] MORINGA COCONUT CURRY

Ingredients:

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

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

Oil/ Coconut oil - 2 tsp

Ghee-1 tsp

Mustard seeds- 1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Coconut milk- 2 cups, thick

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Fresh coriander -2 tbsp. chopped

Method:

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

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

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

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

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

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

Recipe-4] PRAWNS AND MORINGA MELANGE

Ingredients:

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

Medium/ large prawns- 750 gms, cleaned and washed

Oil- 2 tsp

Butter-1 tsp

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Lime juice-2 tsp

Ginger-garlic paste-1 tsp

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

Water-1-2 cups

Thick coconut milk- 2 cups

Thai ginger/ galangal- 2- inch piece

Lime leaves- 3-4 no

Lemon grass- 4-5 pieces

Fresh basil leaves - 6- 8 no

Fresh coriander leaves- 2 tbsp. chopped

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

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

Method:

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

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

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

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

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

Recipe- 5] MORIGNA KA MASALEDAAR PULAO

Ingredients:

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

Oil-2 tsp

Ghee-1 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 2 pieces

Sliced onions- 1 cup

Tomatoes- 1 cup chopped

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Slit green chilies- 2-3 no

Salt to taste

Basmati rice- 2 cups

Baby potatoes- 6- 8 no cut 1 x 2

Carrots-1 cup, cut into cubes

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Water- as needed to cook the pulao

Dried Kasuri methi- 1 tsp

Fried cashews and raisins- 2-3 tbsp.

Fried brown onions- ½ cup

Rose water-2-3 tsp

Method:

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

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

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

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

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

Recipe-6] SINDHI STYLE MORINGA ALOO

Ingredients:

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

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

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Onions-1 cup chopped

Tomato puree-1 and a half cup, freshly made

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Water- 1 and a half cup

Fresh coriander leaves- 2 -3 tbsp. chopped

Method:

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

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

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

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

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

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

Passion for Pea to Good Health

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

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

Health Benefits of Chickpeas:

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

• Chickpeas boost the immunity in our body.

• They are rich in calcium and iron content.

• Chickpeas are heart healthy food.

• Helps in regulating hormonal changes.

• Provides a healthy glowing skin.

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

• Chickpeas increase satiety value in our body

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

• Chickpeas are an excellent source of vegetarian proteins.

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

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

Culinary Uses of Chickpeas:

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

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

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

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

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

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

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

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

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

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

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

Here are a few recipes with this charismatic ingredient:

Recipe-1] NUTTY CHICKPEA DIP

Ingredients:

Boiled chickpeas- 1 cup

Garlic- 1 tsp chop

Olive oil- 2 tbsp.

Peanut butter-1 tbsp.

Salt and crushed black pepper to taste

Lime juice- 1 tbsp.

Chilled water- 2 -3 tbsp.

Tahini paste- 2 tbsp.

Mint leaves- 8-10 no.

Paprika powder- ¼ tsp

Chaat masala powder- ½ tsp

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

Method:

1. Prepare all the ingredients for the dip.

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

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

Recipe-2] FUSION CHICKPEA CHAAT

Ingredients:

Boiled chickpeas- 1 cup

Boiled groundnuts- ¼ cup

Blanched moong sprouts-1/2 cup

For the chaat:

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

Chaat masala- to taste

Salt to taste

Roasted crushed jeera powder-1/4 tsp

Lime juice- 1 tbsp.

Imli chutney- 2 tbsp.

Green mint and coriander chutney- 1 tbsp.

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

Fried/roasted peanuts- 2 tbsp. for garnish.

Method:

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

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

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

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

Recipe-3] ASIAN CHICKPEA STEW

Ingredients:

Boiled chickpeas- 1 cup

Boiled rajma-1/4 cup

Oil- 1 tbsp.

Butter-1 tsp

Bayleaf-2 no

Peppercorns-4-5

Garlic- 1 tsp chop

Onion- 1 med size chop

Tomato puree-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Potato cubes- ½ cup

Carrots-1/4 cup cubes

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

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

Water/veg stock- 2-3 cups

Raisins/cashews/almonds- 2 tbsp. 

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

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

Method:

1. Prepare all the ingredients for the stew.

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

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

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

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

Recipe-4] MARINATED CHICKPEA AND QUINOA SALAD

Ingredients:

Boiled chickpeas- 1 cup

Cooked quinoa-1/2 cup

For the marination:

Olive oil-2 tbsp.

Mustard paste-1/2 tsp

Chili sauce-1 tsp

Salt and crushed black pepper to taste

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

Chaat masala-1/2 tsp

Roasted crushed cumin powder-1/4 tsp

Lime juice- 2 tbsp.

White vinegar-1 tsp

Sugar-1/2 tsp

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

For the base of the salad:

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

For the garnish of the salad:

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

Method:

1. Prepare the ingredients for the salad as listed.

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

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

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

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

STEAMED BUNS TO SAVOUR !

Delectable Savory Filipino Style Stuffed Steamed Buns

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

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

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

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

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

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

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

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

 Recipe-1] HONEYED CHICKEN SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

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

butter-2 tsp

For the Honeyed Chicken stuffing:

boneless chicken breast- 1 cup cut into ½ inch cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

tabasco sauce-1/2 tsp

water-1/2 cup

vinegar-1 tsp

honey-2 tsp

corn starch solution- 2 -3 tsp 

whisky/ brandy-2 tsp optional.

Method:

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

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

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

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

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

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

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

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

Recipe-2] CHINTHAI SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

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

butter-2 tsp

For the ChinThai Siopao stuffing:

Boiled chicken - 1 cup cut into fine dices/cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

thai red curry paste-1 tsp

coconut milk thick-1/2 cup

thai sweet chili sauce -1 tsp

water-2-3 tbsp.

vinegar-1 tsp

tender coconut flesh -2 tbsp. chopped

corn starch solution- 2 -3 tsp 

spring onion greens-1/4 cup chopped

sprouts-1/2 cup

Method:

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

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

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

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

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

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

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

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

Recipe-3] PALAK PANEER BHURJI SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

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

butter-2 tsp

For the Palak Paneer Siopao stuffing:

oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

ginger-1 tsp chopped

green chili-1 tsp chopped

onion-1/2 chopped

spinach leaves-1 cup roughly cut

paneer-1 cup grated

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

salt and pepper to taste

coriander leaves-2 tsp chopped

Method:

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

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

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

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

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

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

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

Recipe-4] SIOPAO AL FRESCO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

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

butter-2 tsp

For the Siopao Al Fresco stuffing:

Olive oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

onion-1/2 chopped

tofu-1/2 cup cubed

soya granules-1/2 cup soaked

green peas-1/4 cup boiled.

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

basil leaves-4-5 no

chili flakes-1/2 tsp

 Method:

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

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

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

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

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

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

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

Recipe-5] SIOPAO BOLA BOLA

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

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

butter-2 tsp

For the Bola Bola stuffing:

Chicken mince-250 gms

Chicken sausage- 2 pieces chopped.

Salt and pepper to taste

Chopped garlic-1 tsp

Chopped onion-1 no

Celery-1 stalk chopped

Soy sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

White vinegar-1-2 tsp

Egg-1 no

Cornstarch-1-2 tsp

Method:

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

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

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

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

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

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

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

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

Recipe- 6] MUSHROOM PEPPER SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

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

butter-2 tsp

For the Mushroom Pepper Stuffing:

Fresh button mushrooms-8-10 sliced

Green capsicum-1 no chopped

Oil-1tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk chopped

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boiled mashed potato-1/4 cup

Cheese-2-3 tbsp. grated

Corn starch solution-2-3 tsp

Parsley/ spring onion-2 tsp chopped

Method:

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

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

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

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

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

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

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

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

POWER-PACKED SALADS INTO THE NEW YEAR

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

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

Salads may be served at any point during a meal:

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

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

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

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

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

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

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

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

Recipe-1] TIC TAC TOE SALAD

Ingredients:

For the base of the salad:

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

For the body of the salad:

Boiled sweet corn- 1 cup

Sliced green cucumber- ½ cup

Sliced red onions- ¼ cup

Red radish- 2-3 no sliced

Green capsicum/ red capsicum- ¼ no cubed

Tomatoes-3-4 cherry variety sliced

For the dressing of the salad:

Olive oil- 2 tbsp.

Lime juice- 2 tbsp.

Mustard paste-1 tsp

Rock salt/sea salt- 1/4 tsp

Crushed black pepper- ½ tsp

Roasted crushed cumin-1 /2 tsp

Honey-1 tbsp.

Mint leaves-10-12 no

For the garnish of the salad:

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

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

Method:

1. Prepare all the ingredients for the salad.

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

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

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

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

6. Serve immediately.

Recipe-2] BOWL OF FASCINATION

Ingredients:

For the base of the salad:

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

For the body of the salad:

Sweet potato- 400 gms, peeled and cubed.

Boiled chickpeas- ½ cup

Shallots/madras onions- ½ cup cut 1 x 2

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

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

For the dressing of the salad:

Lime juice- 2 tbsp.

Tahini paste- 2 tbsp.

Hung curd-1/2 cup.

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

Crushed black pepper- ½ tsp

Mint leaves- 2 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

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

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

Method:

1. Prepare all the ingredients for the salad.

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

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

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

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

Recipe-3] TRUE TO LIFE TOSS 

Ingredients:

For the base of the salad:

White and purple cabbage- 1 cup shredded

For the body of the salad:

Sprouted moong – 2 cups

Cucumber-1/2 cup cubed

Tomatoes-1/4 cup cubed

Green chilies- 1 tsp chop

Onions-2 tbsp. chop

Pomegranate seeds- ¼ cup

Grapes- black/green-1/2 cup

Chickoo-2 no peel and cubed.

For the dressing:

Olive oil- 2 tsp

Lime juice- 2 tbsp.

Honey-1 tsp

Jeera powder-1/2 tsp

Chat masala-1/2 tsp

Ginger juice- 1 tsp

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

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

For the garnish of the salad:

Chia seeds/ sunflower seeds/ sesame seeds- 1 tsp

Method:

1. Prepare the ingredients for the salad.

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

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

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

5. Garnish appropriately as desired and serve chilled.

Recipe-4] LA VOILA SALATA

Ingredients:

For the base of the salad:

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

For the body of the salad:

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

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

Cherry tomatoes- 5-6 no cut 1x 2

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

Broccoli florets- 1 cup blanched.

For the dressing of the salad:

Olive oil- 2 tsp

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

Tomato ketchup- 2 tsp

Lime juice- 2 tsp

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Salt and crushed black pepper-to taste

Parsley- 1 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Black and green olives- 3-4 no sliced.

Fresh basil/rosemary- 2 tbsp.

Shavings of parmesan/ cheese- 2 tbsp.

Method:

1. Prepare all the ingredients for the salad.

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

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

Recipe-5] FRUITY PARADISE

Ingredients:

For the base of the salad:

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

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

Watermelon- 1 cup cubes

Musk melon-1/2 cup cubes

Green apple- ½ no cubed

Chickoo- ½ cup cubed

Papaya-1 cup cubed.

For the dressing of the salad:

Orange segments- ½ cup from fresh orange

Ginger juice- 1 tbsp.

Mint leaves- 10-12 no 

Honey-1 tbsp.

Chat masala-1/2 tsp

Mustard paste- ½ tsp

Lime juice- 2 tbsp.

Sunflower seeds/ melon seeds- 2 tsp

For the garnish of the salad:

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

Method:

1.Prepare all the ingredients for the salad.

2. Use choice of fruits as per seasonal availability.

3. Combine the dressing ingredients in a mixing bowl.

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

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

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

Asian Wok Style Cooking OODLES TO THE NOODLES!

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

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

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

Recipe-1] CHIN THAI NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 red chilies, slit

2-3 green chilies, slit

½ cup carrots, shredded

½ cup red/ yellow capsicum, shredded

½ cup snow peas, blanched

Salt and pepper to taste

1-2 tsp soya sauce

1-2 tsp thai red chili sauce

1-2 tsp thai sweet chili sauce

1 cup stock/water

¼ tsp sugar

4-5 no fresh basil leaves

3-4 pieces’ lemon grass

3-4 no lemon leaves

2-3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

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

Recipe-2] HIDDEN TREASURE NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

½ cup carrots, shredded

½ cup white cabbage, shredded

½ cup green capsicum, shredded

Salt and pepper to taste

2 tsp soya sauce

2 tsp chili vinegar

2 tsp red chili sauce

1 tsp green chili sauce

¼ tsp sugar

½ cup sliced mushrooms

½ cup sliced Babycorn

Water-1/4 cup

2-3 tbsp. spring onion greens

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

Recipe-3] PEPPERY CHICKEN NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

1-2 red chilies, shredded

1-2 no star anise 

½ cup yellow capsicum, shredded

½ cup red capsicum, shredded

½ cup broccoli florets, blanched

½ cup zucchini slices, blanched

1 cup shredded boneless chicken pieces, boiled.

Salt and pepper to taste

2 tsp soya sauce

2 tsp schezuan sauce

1 tsp green chili sauce

¼ tsp sugar

2-3 tbsp. sliced water chestnuts

2 tsp white vinegar with green chilies

2-3 tsp coriander leaves, chopped

2-3 tsp spring onion greens, chopped

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

Recipe-4] SEAFOOD TOSSED NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 pieces of lemon grass

3-4 no fresh basil leaves

1 cup prawns, shelled, cleaned, washed

1 cup boneless fish cubes

2 eggs, scrambled

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

½ cup carrots, shredded

½ cup green capsicum, shredded

2-3 tbsp. spring onion greens, chopped

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

Recipe- 5] WOK TOSSED VEGGIE NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

1 cup assorted mushrooms, sliced

½ cup bean sprouts

½ cup water chestnuts, sliced

½ cup bamboo shoots, sliced

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

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

¼ cup stock/water

2 tsp schezuan sauce

2-3 tbsp. spring onion greens, chopped

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

Recipe- 6] CHEFS SPECIAL NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

½ cup Babycorn, sliced, blanched

½ cup green/yellow zucchini, sliced, blanched

½ cup broccoli, florets, blanched

½ cup sliced/ shredded roast chicken/ meat

3-4 sliced chicken sausages

2 tsp soya sauce

2 tsp red chili sauce

2 tsp green chili sauce

2 tsp peanut butter

2 tsp tomato ketchup

¼ cup water/stock

2 -3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

2-3 tsp chili vinegar

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

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

STRAWBERRY SEASON SPECIAL

Superfruit loaded with goodness & versatility

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

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

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

Health Benefits of Strawberries:

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

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

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

• It helps lose fat and in weight management.

• Strawberries are considered good for the heart.

• It is also considered an anti-aging ingredient.

• Strawberries are good immunity-boosting fruit.

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

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

• They contain a good amount of folate, preventing anemia

Uses of Strawberries in our Kitchen & Bakery-Confectionary:

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

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

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

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

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

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

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

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

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

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

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

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

Recipe-1] SEASONAL SHAKE

Ingredients:

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

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

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

Honey- 1 tbsp.

Sliced cashews- 1 tbsp.

Raisins- 1 tsp.

Sunflower seeds/melon seeds- 1 tsp.

Banana- 1 ripe.

Method:

1. Prepare all the ingredients for the shake.

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

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

4. Check for sweetness and adjust accordingly.

5. Pour into glasses serve immediately.

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

Chefs Variations:

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

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

Assorted berries can also be used to make varietals.

Recipe-2] NUTTY STRAWBERRY CHIA PUDDING

Ingredients

Fresh strawberries- 10-12 no.

For the Pudding:

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

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

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

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

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

Crumbs of digestive biscuits- ½ cup

Fresh fruits like banana/ chickoo etc- ½ cut

Method:

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

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

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

Chefs Variations:

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

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

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

Recipe- 3] STRAWBERRY POWER PACK SALAD

Ingredients

For the base of the salad:

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

For the body of the salad:

Fresh strawberries- 1 cup cut

Sliced green cucumber- 1 cup

Feta cheese- ¼ cup crumbled

Cherry tomatoes- ½ cup cut

Sliced pink onions/ red radish- ¼ cup

For the dressing of the salad:

Olive oil- 1 tbsp.

Lime juice- 2 tbsp.

Mint leaves- 8-10 nos.

Mustard paste- 1 tsp

Rock salt/chaat masala- ½ tsp

Honey- 1 tsp.

For the garnish of the salad:

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

Method:

1. Prepare all the ingredients for the salad

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

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

4. Drizzle the dressing over just before serving.

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

Chefs Variations:

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

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

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

Ingredient Ideology | SHAKE & CHURN TO GOOD HEALTH POWER DRINKS TO STAY FIT By: Dr. Kaviraj Khialani- Celebrity Master Chef

Health shakes and energy drinks are one of the most sought out options by many of us who wish to be prim and proper, maintaining ourselves even now during work from home kind of activities where are stationed within homes and focusing on work and need to stay fit as well.

The option of picking on wisely especially when it comes to ingredients that have beneficial properties and nutri-rich qualities to offer needs a little bit of awareness and update with regards to calories and overall balance which can help have a better start to our day and keep us full for a while and also assists in weight management.

While we do have a choice to enjoy seasonal fruits and other breakfast options as well, there are many who wish to grab and pulse a bunch of power-packed ingredients and sip it along the work table as well. Here are a few simple to make power shake recipes to keep us in shape.

Recipe-1] BERRY OATMEAL SMOOTHIE

Ingredients

Oatmeal /crushed oats-1/4 cup

Blue berries/ Cranberries-2-3 tbsp.

Dates-2-3 no

Soy milk/ regular milk- 200ml

Cashews/almonds-1 tbsp. chopped

Flax seeds-1 tsp

Mint leaves- 8-10 no

Method:

1. Prepare all the ingredients for the power shake as listed.

2. We can also use blue berries or cranberries for this recipe.

3. In a jar of a food processor, combine together the oatmeal /crushed oats, berries, dates, nuts, seeds, and milk and churn it all into a smooth mixture.

4. Pour the shake into a jar/glass and enjoy it for a start to the day or during mid-way, garnish with berries/mint etc and serve.

Recipe-2] CRANBERRY CRUNCH SHAKE

Ingredients:

Cranberries- 2-3 tbsp.

Banana-1 ripe

Soy milk/ regular milk- 200ml

Honey-1 tsp

Sunflower seeds/ chia seeds-1 tsp

Chopped raisins- 2 tsp

Walnuts/ pinenuts- 2 tsp chopped

Mint/ berries for garnish

Method:

1. Prepare all the ingredients for the power shake as listed.

2. In a jar of a food processor, combine together the cranberries or an assortment of berries may also be used as desired along with the other ingredients and churn it all into a nice smooth textured shake.

3. Check for taste/texture and balance it accordingly to taste, pour the prepared shake into jar/ serving glasses and garnish with mint/berries/nuts/seeds etc and serve.

Recipe-3] HEALTHY ALMOND BANANA SHAKE

Ingredients

Banana- 1 ripe

Soy milk/ regular milk/ oats milk- 200 ml

Dates- 2-3 no chopped

Almonds/ cashews- 2 tsp chopped

Chickoo- 1 no, peeled and cut

Melon seeds/ flax seeds- 1 tsp

Honey-1 tsp

Cinnamon powder-1 pinch

Method:

1. Prepare all the ingredients as per the list for the power shake.

2. Using a jar of a food processor, combine together all the ingredients from ripe banana, ripe chickoo, to dates, nuts, seeds, honey and soy milk etc and churn it all into a smooth textured shake.

3. Check for sweetness and flavor and balance it accordingly, pour the drink into chilled jars/glasses and sprinkle some nuts/seeds or a pinch of cinnamon powder over the top and lightly mix and enjoy it.

Recipe-4] NUTTY DATE SHAKE
ingredients:

Dates- 4-6 no 

Walnuts/almonds/cashews- 2 tsp chopped

Chia seeds/ flax seeds- 1 tsp

Soy milk/ regular milk/oats milk- 200 ml

Cocoa powder-1/4 tsp

Cinnamon powder-1 pinch

Honey-1 tsp

Banana-1 ripe

 Dark chocolate-2-3 pieces/ 2 tsp melted.

Mint/ cherries/ nuts etc for garnish.

Method:

1. Prepare all the ingredients for the yummy date shake.

2. Using the jar of a food processor, combine together the ingredients and churn them into a nice smooth shake and check for balance of taste and flavor and adjust as needed as per taste.

3. In this power shake we can also add a seasonal fruit as well to enhance the taste of the shake like sliced peaches can be added when we serve it.

4. Pour the shake into chilled glasses/jars and garnish with a dash of cinnamon/ shavings of dark chocolate/ mint/cherries etc.

Recipe-5] POWER PACKED AVOCADO SHAKE.

Ingredients

Avocado-1 no, ripe, peeled –sliced and stone removed.

Soy milk/ regular milk/ oats milk-200ml

Thick Yogurt-2 tbsp. greek yogurt can also be used.

Honey-1 tsp

Raisins-2 tsp 

Banana-1 ripe

Sunflower seeds/ chia seeds-1 tsp

Mint leaves- 10-12 no

As an option we can also add spinach or kale as well in this recipe.

Sliced almonds/pista/cashews-2 tsp

Method:

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

2. Using a jar of a food processor, combine together avocado pieces along with all other ingredients with the milk of your choice and churn the mixture into a nice smoothie-like texture.

3. Check for taste/flavor and balance it accordingly and pour into serving jars/ glasses and garnish with nuts/seeds/ mint etc and serve.

Ingredient Ideology COOKING WITH CHAULI BEANS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Nutri-rich & Nourishing for the Palate

Also known as chawli beans or lobia it is one of the commonly available variety in the family of legumes and pulses which have come a long way offering their fruitful uses and benefits to us in our diets over the years. This is very popular in our day to day cooking and is prepared in a number of ways from starters to soups, from dips to salads from stews to curries and from Chaats to kebabs!

Lobia to me as a chef has been very kind enough to come about getting itself incorporated and transform into various forms, textures and even accepting flavors on the whole giving me great opportunities to impress my guests with wondrous recipes with lobia for instance the sun dried tomato and lobia paniyarams, the chawli bean pancakes, the lobia waffles with peanut butter salsa, nizami nargisi lobia wale chaap, black eyed beans in coconut gravy, lobia cheelas, dosas and uttappams etc.

Here are a few health benefits of Chauli Beans:

1. Lobia are said to be full of proteins, fiber and great source of potassium in our day to day diet.

2. Lobia also are a good source of iron and assist a lot in weight loss as well.

3. Lobia is good for the heart, a great anti-oxidant and also low in fat.

4. Lobia are good for our bone health and also helps in lowering of blood pressure.

5. Lobia promotes skin health and is also said to wash away free radicals, overall it has most of the essential nutrients for our body.

A few Culinary Uses of Chauli beans:

1. Soaked, boiled add a dash of chaat masala or salt and crushed black pepper with a splash of fresh lime in a bowl being enjoyed the way it is, is heavenly.

2. Chawli beans as it is also called is a popular choice for us to make in a slightly gravy form while some like it with steaming hot boiled rice or jeera rice and some prefer to have phulkas or hot parathas, salad and curd or raita.

3. Black eyed peas/beans is also popular in many international cuisines as well from being tossed into salads and quick fix meal bowls, one pot dishes, stir fries, baked dishes and stews!

4. Try lobia with a number of exotic veggies like zucchini, Babycorn, red capsicums, asparagus, mushrooms etc and add a touch of garlic and tomatoes in a stew format with fresh herbs and simmer it, serve the stew with toasted garlic bread.

4. While many of us like lobia with a spicy wet coconut based masala too the flavor of the coconut compliments chawli beans quite well, it can also be enjoyed with dosas, uttappams, appams etc too.

5. Lobia with fresh greens like methi, dill leaves, palak, coriander welcome each other pretty well and It can be prepared as a main course or even as a side dish to go with the main course with less oil and spices, healthy and nutri rich as well.

6. Lobia in the form or dahi bhallas, Kachories, steamed lobia idlis, dhokla with lobia ka atta, lobia goes well into a handvo concept as well. Always try to think of a mix- n- match concept when it comes to ingredients like lobia since it needs a little planning and it emerges as a winner at the end of it


Do try out these Simple- Healthy- Nutritious Chauli Bean Recipes:

Recipe-1] LAJAWAB CHAULI BEAN CURRY

Ingredients:

Chawli beans/lobia- 1 cup, cleaned and soaked for 1 hour in 3 cups water.

Oil/ghee- 2 tsp

Cinnamon stick- 1-inch piece

Cumin seeds- 1/ 2 tsp

Hing- 1 pinch

Ginger garlic paste- 1 tsp

Onions- 2 small chopped

Tomatoes- 2 med sized puree

Salt to taste

Kasuri methi- 1 tsp

Red chili powder- ½ tsp

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Garam masala powder- ¼ tsp

Water as needed to cook

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients the black eyed bean recipe.

2. Heat oil/ghee in a pan and add in the cumin and cinnamon stick and after 15 seconds add in the onions and saute till pink, add ginger garlic paste.

3. Add little water as required and add in the tomatoes, salt and all masalas, kasuri methi and mix well for 30 seconds.

4. Drain off the water from the chawli and add it into the pan, and saute on a medium flame for 2-3 mins add in water 2-3 cups and bring to a boil, cover and cook for 30-45 mins or use a pressure cooker

5. Finally add in the garam masala powder and coriander leaves and mix well, check for seasonings and adjust texture accordingly and serve with roti or rice.

Recipe- 2] MURGH AUR CHAULI BEANS KI JUGALBANDI

Ingredients:

Chawli beans/ lobia-1 cup- boiled.

Boneless chicken cubes- 250 gms.

Oil/butter- 2 tsp

Bayleaf- 2 no

Peppercorns-4- 5

Slit red chilies- 2 no.

Onions- ½ cup chop

Garlic- 1 tsp chop

Salt and pepper to taste

Cumin powder- ½ tsp

Tomato puree-1/2 cup

Veg stock/water- 2-3 cups

Assorted vegetables- carrots, peas, potatoes, mushrooms etc.

Soy granules or soy chunks can also be used with lobia beans.

Chicken – breast pieces or leg or drumstick with bones- 600gms cut

Chicken sausages-2-3 no. sliced.

Mixed herbs-1 tsp

Chili flakes-1 tsp

White wine/red wine- 2 tsp optional.

Parsley/coriander- 2 tbsp. chop.

Method:

1. Prepare all the ingredients for the stew recipe.

2. Heat oil/butter in a pan and add in the whole spices.

3. Add in the onions, garlic and saute for few mins.

4. Now add in the drained lobia, chicken curry cuts/boneless cubes and sausages or vegetables as per choice and tomato puree, salt and all spices to taste

5. Saute the mixture for 1 min, add in liquid in the form of water or stock, bring to a boil and simmer for 30- 45 mins until the beans are well softened and chicken too is cooked well.

6. Add in the wine if being used and parsley/coriander leaves and simmer for another 3-4 mins keep the gravy medium in this case as being served with french bread or bread rolls, serve hot.

Recipe-3] GREENS AND CHAULI BEAN MASALA

Ingredients:

Chawli beans- 1 cup boiled.

Spinach- 1 bunch, cleaned, washed, blanched and chopped.

Methi leaves-1/2 cup chopped

Oil/ghee- 2 tsp

Cumin seeds-1/2 tsp

Dried red chili-2 no.

Ginger garlic and green chili paste- 1 and a half tsp

Onion paste-1/2 cup

Tomatoes- ½ cup chopped

Salt to taste

Coriander powde-1 tsp

Cumin powder- ½ tsp

Turmeric powder-1/2 tsp 

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Water as needed

Garam masala powder-1/2 tsp

Coriander leaves-2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee in a pan add in the cumin and dry red chili and then add in the onion paste and ginger garlic chili paste to saute it all well, keep adding little water as needed. Add in the tomatoes, salt and all powdered spices and bhunao well for 3-4 mins on a medium flame.

3. Add in the boiled lobia and chopped spinach, methi and blend it all well in the pan, add a little water and simmer for 3-4 mins, check for seasonings, add in the aamchur powder, garam masala powder and coriander towards the end and serve hot with rotis, naans, missi rotis and laccha parathas.

Recipe 4: CHAULI BEAN WALA CHATPATA CHAAT

Ingredients:

Boiled lobia- 1 cup

Khara boondi-1/4 tsp

Boiled cubes of potatoes-1/2 cup

Cucumber -1 small cubed

Tomatoes-1 small diced

Green chilies- 1 tsp chop

Onion- 2 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Chaat masala-1 tsp

Salt and pepper to taste

Roasted crushed jeera powder-1/2 tsp

Lime juice- 2 tbsp.

Imli chutney- 2-3 tbsp.

Schezuan chutney-1 -2 tsp if desired.

Crushed Papdi, sev, bhujiya or cornflakes chiwda for topping/garnish.

Method:

1. Prepare all the ingredients for the chaat.

2. Assemble all ingredients into the mixing bowl one by one and add in the seasonings, spices, sauces, chutneys etc and give it a nice toss and mix.

3. Seasonal fruits like mango cubes, grapes, chickoo cubes, pomegranate seeds can also be incorporated into the chaat to make it more nutritious.

4. Add in the mint and coriander leaves on the top along with the farsan or namkeen toppings, for non-veg options for this chaat one may add boiled cubes of eggs, boiled or tandoori chicken tikka pieces, sauté prawns etc.

Recipe- 5] MASALEDAAR CHAULI BEAN WALA DUM PULAO

Ingredients:

Basmati rice- 2 cups soaked for 20 mins

Soaked black eyed beans-1 cup for 30 mins

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cloves- 3-4 no

Ginger- garlic paste-2 tsp

Onions- 1 cup sliced

Tomatoes- 1 cup fresh puree

Salt to taste

Potato cubes-1 cup

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Turmeric powder- ½ tsp

Kashmiri red chili powder-1/2 tsp

Garam masala powder -1/2 tsp

Water- 4 cups

Kasoori methi-1 tsp

Coriander leaves-2-3 tbsp.

Fried onions-1/2 cup for garnish

Fried nuts- ½ cup for garnish

To serve with:

Curd / raita/ papad/ pickle.

Method

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

2. Heat oil and ghee in a pan, add in the whole spices, onions and saute for 1 min. add in the ginger-garlic paste, tomato puree and cook.

3. Add in the kasoori methi, all powdered spices and salt to taste and bhunao for a few minutes.

4. Now add in the drained black eyed beans, the drained rice and add in the water/stock and bring to a boil.

5. Simmer the rice and allow the pulao to cook well, absorb all the moisture and once it is all set, remove onto serving plates, garnish and serve hot with fried onions and nuts, enjoy the recipe with bowl of curd/ raita.

Recipe- 6] TEMPTING CHAULI BEAN SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce- 1 cup

For the body of the salad:

Boiled black eyed beans-1 cup

Boiled sweet potato cubes- ½ cup

Boiled sweet corn-1/4 cup

Green and yellow zucchini- ½ cup small dices

Tomato-1 med sized, de-seed and cut into small dices

Assorted moong sprouts- ½ cup

Black and green olives- 3-4 no sliced.

For the dressing:

Olive oil-2-3 tbsp.

Honey-2 tsp

Mango pickle masala from the jar- 2-3 tsp

Lime juice-2 tsp

Chaat masala- ½ tsp

Roasted crushed cumin powder- ½ tsp

White vinegar-2 tsp

Grated jaggery-2 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnish of the salad:

Assorted nuts / seeds/ micro-greens/ olives etc as desired.

Mint leaves

Parsley leaves

Method:

1. Prepare all the parts of the salad as listed above and keep it ready.

2. Clean and rinse the lettuce leaves and place them in the serving salad plate after placing them on water absorbent kitchen towels.

3. In a bowl/ jar, shake together the ingredients for the dressing and give them a nice shake/ stir/ mix and toss it all well. Add some chopped dates in case it gets too sour.

4. Just before serving the salad, add in the body of the salad into the dressing and toss the salad well and check for seasonings, adjust accordingly.

5. Dish out the salad on a bed of crispy salad leaves, add garnishes of your choice from greens to nuts/seeds/ for non-veg variations try adding boiled cubes of chicken/ sliced chicken sausages/ boiled cubed eggs etc.

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

WINTER WARMING WALNUTS

A BUNDLE FULL OF BENEFITS TO EXPLORE AND IMBIBE

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

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

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

Let us have a look at the:

Top 10 Health Benefits of Warming up with Walnuts:

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

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

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

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

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

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

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

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

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

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

Top 10 Culinary Uses of Walnuts:

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

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

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

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

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

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

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

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

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

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

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

Recipe-1] HERBED WALNUT & PEA DIP

Ingredients:

Walnuts- 10-12 nos.

Boiled chickpeas- 1 cup

Garlic- 1 tsp chopped

Coriander leaves-2 tbsp. chopped

Mayonnaise- ¼ cup

Salt and crushed black pepper- to taste

Roasted crushed cumin – ½ tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Olive oil/ oil- 1 tbsp.

Lime juice- 1 tbsp.

Chilled water- 2 tbsp.

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

Method:

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

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

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

Recipe-2] HEALTHY FRUITY WALNUT SHAKE

Ingredients:

Walnuts- 5 -6 nos.

Soy milk/milk/oats milk/- 2 cups

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

Banana- 1 no ripe

Dates- 3 -4 no.

Mint leaves- 4-5 no.

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

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

Method:

1. Prepare all the ingredients for the healthy shake.

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

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

Recipe-3] WALNUT VEGGIE SOUP

Ingredients:

Walnuts- 6-8 nos.

Olive oil/oil -1 tbsp.

Bayleaf-1 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Spring onion/onion- 2 small- chopped.

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

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

Salt and pepper to taste

Water/veg stock- 3-4 cups

Tomatoes-2 med-sized chopped

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

Garam masala powder-1/2 tsp

Milk top cream- 2 tbsp.- optional

Coriander leaves- 2 tbsp. for garnish.

Method:

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

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

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

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

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

6. Serve hot.

Ingredient Ideology | THE ART OF HOLISTIC COOKING TO HEALTH FROM AYURVEDIC PRINCIPLES TO SATTVIC CULINARY TRENDS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

THE ART OF HOLISTIC COOKING TO HEALTH FROM AYURVEDIC PRINCIPLES TO SATTVIC CULINARY TRENDS!

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

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

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

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

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

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

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

 What does Ayurveda say about food & its classification?

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

• Ayurveda has 3 main Holistic Focuses:

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

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

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

• How does the Ayurvedic Cooking Style function?

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

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

• Ayurvedic cooking advises eating freshly picked foods as it provides the maximum amount of energy.

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

• How do Ayurveda categories the foods in 3 ways?

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

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

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

3. TAMAS- it also means Tamasic, Tamas means a quality of mind which evokes darkness, inertia, resistance and grounding. The need to stop. The following foods promote Tamas- alcohol, beef, chicken, fish, pork, eggs, frozen foods, mushrooms, tea, coffee, fried foods, fried nuts.

However, it must be noted that the Rajasic and Tamasic foods when consumed unwisely or not in proportion can create an imbalance in the body and increase toxins in the body, and can be harmful if not conditioned well in their consumption.

5 Elements that make up the universe as per Ayurveda!

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

• 1. Earth- Prithvi.

• 2. Water- Jal.

• 3.  Fire- Agni.

• 4. Wind- Vayu.

• 5. Space- Akash.

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

10 Benefits of Cooking the Ayurveda Style- Holistic Approach:

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

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

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

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

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

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

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

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

9. It helps us overcome depression and anxiety issues.

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

THE TREND OF SATTVIC COOKING:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Sweetening agents: honey and jaggery ideally.

          Foods and ingredients to Avoid when cooking Sattvic Style:

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe-1] Subzi Gulshan- E- Bahar

Ingredients

Ghee- 2 tbsp.

Tomato-1 cup chopped

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

Cashew/almond powder- 2 tbsp.

Rock Salt to taste

For the Spice Mix: 

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

Green chilies- 2 no slit.

Ginger- 2 tsp grated/chopped.

Hing- ½ tsp.

Turmeric powder-1/2 tsp

Kashmiri red chili powder-1/2tsp

Milk/cream- ¼ cup

Butter- 1 tsp.

Coriander leaves-2 tbsp. chopped.

Method:

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

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

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

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

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

Recipe-2] Dilkhush Sattvic Khichdi Ki Peshgi

Ingredients

Ghee- 2 tsp

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

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

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

Green peas- 50 gms blanched

Cauliflower- 50 gms cut into florets and blanched.

Carrots- 50 gms cut into cubes, blanched.

Tomato-1 no chop

For the tadka once it is ready just before serving.

Peanuts- 2 tbsp.

Curry leaves- 8-10 no

Green chilies- 2 no chop.

For the garnish:

Cashews and raisins- 2 tbsp.

Other ingredients to be used as under:

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

Method:

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

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

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

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

Recipe-3] Meethe ki Daawat

Ingredients

Quinoa- ½ cup, soak in 3 cups water.

Almonds- 1 cup.

Jaggery- ½ cup

Green cardamom-1/2 tsp powder.

Kesar- ½ gm

Sendha namak- 1 pinch

Cashew, raisins -2 tbsp. shredded.

Rose water- 1 tbsp.

Method:

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

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

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

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

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

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

On a Concluding Note: 

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

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

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

Savory Delicacies to treat loving children – friends & family.

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

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

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

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

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

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

Recipe-1] CHUPA RUSTOM PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

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

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the chupa rustom stuffing:

oil- 2 tsp

butter-1 tsp

garlic- 1 tsp chopped

onion-1/2 no chopped

green chilies-1 tsp chopped

salt and pepper to taste

mixed herbs-1/4 tsp

chili flakes-1/4 tsp

water-2-3 tbsp.

mushrooms-4-6 no sliced

sweet corn- ½ cup boiled

capsicum-1/2 no chopped

paneer/tofu- ¼ cup grated/crumbled

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

red chili sauce-1-2 tsp

grated cheese- 2-3 tbsp.

coriander leaves- 2 tbsp. chopped

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

method:

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

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

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

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

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

Recipe-2] HARA BHARA PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

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

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Hara Bhara Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Spinach- 1 cup blanched, chopped

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

Green peas-1/4 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce- 1 cup

Method:

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

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

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

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

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

Recipe-3] KEEMA MASALA PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

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

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Keema Masala stuffing:

Oil- 2 tsp

Butter- 1 tsp

Ginger-Garlic- 1 tsp paste

Onion-1/2 small chopped

Green chilies-1 tsp chopped

tomato- 1 chopped

chicken keema-1 cup

Green peas-1/4 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Coriander leaves-1/4 cup chopped

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce- 1 cup

Method:

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

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

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

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

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

Recipe-4] SAMUNDARI KHAZANA PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

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

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Samundari Khazana Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

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

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

Dill leaves- 2-3 tsp chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

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

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

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

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

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

Recipe-5] SEEDHA SADHA PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

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

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Sedha Sadha pancake Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Ham cubes/ salami dices or use boiled cubed eggs

/ scrambled eggs- 1 cup as desired.

Chicken sausages- 1 cup sliced

Dill leaves- 2-3 tsp chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

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

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

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

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

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

Recipe-6] SUBZI KA MILAN PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

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

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Subzi ka Milan Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp

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

Coriander leaves- 2-3 tsp chopped

Salt and pepper to taste

Tomato puree-2-3 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

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

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

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

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

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

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

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

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

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

Here are a few important health benefits of Drumsticks:

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

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

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

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

5. Drumsticks help to keep our heart healthy.

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

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

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

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

Recipe-1] DRUMSTICK LENTIL CURRY

Ingredients:

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

Ladyfingers- 150 gms, cleaned and cut 1 x 2

Potatoes- 1 cup medium cubes

Brinjal- 1 cup, medium cubes

Carrots-1/2 cup medium cubes

Oil- 2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Slit green chilies-2-3 no

Dry red chili-1-2 no

Cumin seeds-1/2 tsp

Mustard seeds-1/4 tsp

Methi seeds-1/2 tsp

Ginger-1 tsp chopped

Besan-2 tbsp.

Hot Water- 2 cups

Boiled mashed Tovar dal- 2 cups

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Tamarind pulp- ½ cup

Coriander leaves- 2-3 tbsp. chopped

Method:

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

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

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

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

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

Recipe- 2] MATTAR AUR SHENGI KI SUBZI

Ingredients:

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

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Cumin seeds- 1 tsp

Chopped green chilies- 1 tsp

Chopped ginger-1 tsp

Onions-1/2 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Water-1 cup

Green peas-3/4 cup

Fresh coriander leaves- 2 tbsp. chopped

Kasuri methi-1 tsp

Curd- 2 tbsp. beaten

Fried red chili- 1-2 no for garnish.

Method:

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

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

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

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

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

Recipe-3] DRUMSTICK COCONUT CURRY

Ingredients:

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

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

Oil/ Coconut oil - 2 tsp

Ghee-1 tsp

Mustard seeds- 1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Coconut milk- 2 cups, thick

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Fresh coriander -2 tbsp. chopped

Method:

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

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

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

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

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

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

Recipe-4] PRAWNS AND DRUMSTICK MELANGE

Ingredients:

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

Medium/ large prawns- 750 gms, cleaned and washed

Oil- 2 tsp

Butter-1 tsp

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Lime juice-2 tsp

Ginger-garlic paste-1 tsp

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

Water-1-2 cups

Thick coconut milk- 2 cups

Thai ginger/ galangal- 2- inch piece

Lime leaves- 3-4 no

Lemon grass- 4-5 pieces

Fresh basil leaves - 6- 8 no

Fresh coriander leaves- 2 tbsp. chopped

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

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

Method:

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

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

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

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

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

Recipe- 5] SHENG KA MASALEDAAR PULAO

Ingredients:

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

Oil-2 tsp

Ghee-1 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 2 pieces

Sliced onions- 1 cup

Tomatoes- 1 cup chopped

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Slit green chilies- 2-3 no

Salt to taste

Basmati rice- 2 cups

Baby potatoes- 6- 8 no cut 1 x 2

Carrots-1 cup, cut into cubes

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Water- as needed to cook the pulao

Dried kasuri methi- 1 tsp

Fried cashews and raisins- 2-3 tbsp.

Fried brown onions- ½ cup

Rose water-2-3 tsp

Method:

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

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

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

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

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

Recipe-6] SINDHI STYLE SINGI ALOO

Ingredients:

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

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

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Onions-1 cup chopped

Tomato puree-1 and a half cup, freshly made

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Water- 1 and a half cup

Fresh coriander leaves- 2 -3 tbsp. chopped

Method:

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

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

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

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

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

Ingredient Ideology | THE EXEMPLARY & EXQUISITE - EMIRATI CUISINE

Emirati cuisine is the local traditional Arabic cuisine of the United Arab Emirates. It is part of the Eastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such as Omani cuisine and Saudi Arabian cuisine, as well as influences from different Middle Eastern and Asian cuisines. As a major international hub, the United Arab Emirates today has a multicultural and variety of cuisines from different parts of the world.

Cultivation of date palms in the area can be traced back to the mid-third millennium BC (commonly referred to as Umm Al Nar period in the United Arab Emirates) which many date seeds found in Umm al-Nar sites. The presence of grinding stones as well as fired clay ovens in archaeological sites indicate that grain processing was also performed. Studies of human dental remains dating back to the third millennium shows high level of attrition which is believed due to the mastication of dry bread.

The cuisine which originated in the area that is now the United Arab Emirates and was previously the Trucial States is formed by a similar Arabic and Middle Eastern cuisine which is consumed in the wider Arabian Peninsula. The food is a mixture of a Bedouin diet, consisting of meat and camel milk, a fishermen's diet, consisting mainly of fish common in the Persian gulf, and a farmer's diet, consisting mainly of dates. A blend of these diets as well as a mixture of spices such as cinnamon, saffron, and turmeric formed the basis of the common dishes consumed in the Trucial states region and the current traditional Emirati cuisine. 

The traditional food of the United Arab Emirates uses much meat, grain, and dairy. Vegetables that are easy to grow in fertile soil, such as cucumbers and tomatoes, are strongly featured in the diet. Dried lemons, called loomi, are also heavily featured, grown locally, and used in most dishes. Mangos are also grown, usually in the northern emirates in villages such as Masafi. Meats traditionally used are chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.

The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. Rice was added to the diet when traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds for enhanced flavor.

Traditional dishes include Maq'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, and Mishwy. Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent began with the traders, who introduced pasta.

Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date honey. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom, and saffron or bethitha, a semolina blended with crushed dates, cardamom, and clarified butter.

At the close of the meal, it is usual to serve a red tea infused with mint as a digestive. Other mealtime traditions include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available through the guests visit. Levantine is sometimes confused as Emirati/Gulf, but shawarma, hummus, tabbouleh and mixed grill, whilst having similar characteristics, are fairly recent additions to the Emirati diet.

Seafood has been the mainstay of the Emirati diet for centuries.[3] The United Arab Emirates cuisine is a reflection of an Arabian heritage and exposure to other civilizations over time. Muslims are prohibited from eating pork, so it is not included in most menus. Hotels frequently have pork substitutes such as beef, chicken, sausage and veal rashers on their breakfast menus. If pork is available, it is clearly labelled as such. While most believe that a lot of non-veg like Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favoured meats, than goat, beef and Camel meat. Usually, Dates are consumed with meals.

Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron or mint to give it a distinct flavor. Alcohol is generally only served in hotel restaurants and bars (but not in Sharjah). All nightclubs and golf clubs are permitted to sell alcohol. Specific supermarkets may sell pork in a separate section of the market.

What exactly is traditional Emirati food?

Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favoured meats, than goat, beef and Camel meat. Usually, Dates are consumed with meals. Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron or mint to give it a distinct flavor.

What is the most famous out of the rest in Emirati foods?

The most popular Emirati dish, and common Arabic food, is the classic shawarma. This is a non-vegetarian delicacy which includes chicken, lamb, or beef, along with a number of vegetables, mixed with mayonnaise, and wrapped in soft flatbread.

What forms one of the major dish in the UAE?

Khuzi. Khuzi, or ghuzi, is the United Arab Emirates' national dish. It is a complete, filling and delicious meal since this dish consists of roasted lamb or mutton served on top of a bed of rice and topped with vegetables and nuts.

Which one is one of the most popular sweets in Emirati cuisine?

Made of flour, sugar, starch, cardamom powder and dry yeast, rolled in date syrup and sprinkled with date molasses; Luqaimat is one of the must-have traditional Arabic sweets. Luqaimat which can be translated as 'bite-size' in Arabic, is a sweet which comes from Qatar and is traditionally eaten in UAE.

What is UAE also known for?

Made of flour, sugar, starch, cardamom powder and dry yeast, rolled in date syrup and sprinkled with date molasses; Luqaimat is one of the must-have traditional Arabic sweets. Luqaimat which can be translated as 'bite-size' in Arabic, is a sweet which comes from Qatar and is traditionally eaten in UAE.

What are some common features found in the Emirati cuisine?

Emirati cuisine refers to the Arabic food traditions of the United Arab Emirates. It consists of aromatic dishes flavoured by a wealth of spices and herbs like saffron, turmeric, cinnamon, cardamom, coriander, and thyme.

Some popular must have dishes as part of Emirati Cuisine:

1. Balaleet is another popular breakfast dish in the Emirates. It refers to a noodle dish that can be both Savory and sweet. It is, in fact, a Savory-sweet dish that’s typically served for breakfast though it can also be eaten for dessert. Balaleet is made by first sautéing and then boiling vermicelli noodles. Once they’re cooked, they’re sweetened with sugar, cardamom, turmeric, and saffron-infused rose water. When eaten for breakfast, they’re usually served with an omelette or scrambled eggs on top.

2. Shakshuka is believed to be Tunisian in origin though it’s a staple breakfast dish in many parts of North Africa and the Middle East, including the UAE. In recent decades, it’s been embraced by the west and has become one of the most popular breakfast dishes hailing from that region of the world. Shakshuka refers to a simple but delicious tomato-based dish of poached eggs. To make it, shallots, garlic, tomatoes, bell peppers, and chilies are first sautéed in olive oil. Tomato paste, pureed uncooked tomatoes, and honey are then added to the pan. Once the tomato base is cooked, eggs are cracked into the mixture. The egg whites are allowed to blend into the tomato sauce while the egg yolks are left intact and poached to perfection. The dish is then sprinkled with za’atar and garnished with basil leaves before serving

3. Harees is a popular traditional dish in Emirati cuisine. It refers to a porridge made with beaten skinless wheat and meat, usually chicken or lamb. It’s typically served garnished with different ingredients like sugar, cinnamon, ghee, pistachio, and raisins. Harees becomes especially popular during the holy month of Ramadan. It’s a filling and nutritious dish that’s easy on the stomach, which is a boon during the month of fasting. Before using, wheat has to be soaked for at least 5 hours, better if overnight. It’s then placed in a pot of water with meat, onion, garlic, and spices. Even with a pressure cooker, it still takes at least 1.5 hours for the wheat to be fully cooked through. The grains are then mashed till smooth and cooked in a pan with the deboned meat

4. Madrouba, also spelled madrooba, is another type of Emirati porridge made with rice and meat, usually chicken. It’s similar to Harees in that it’s traditionally prepared by beating the rice into a smooth mash using a wooden spoon called a medhrab. Though the dish may look deceptively simple, it can be fairly involved to make. and coconut milk while being constantly stirred. To prepare, the meat is first boiled and simmered in a pot of water with caramelized onions, dried lime, and spices. After the meat is cooked all the way through, rice is added and stirred constantly to ensure that it doesn’t stick and burn. Stirring also softens the rice instead of leaving it to absorb all the fluids like in machboos. The rice is then mashed into a fine consistency. For me, madrouba is the ultimate comfort food. It’s thick, nutritious, and filling. Plus, it’s delicious, too.

5. Machboos- No Dubai food guide would ever be complete without machboos. Also known as kabsa, it’s a traditional rice dish that’s widely considered to be a national dish in all countries of the Arabian Peninsula. Machboos refers to a hearty meat and yellow basmati rice dish. But unlike Ghuzi, the meat and rice are cooked together in one pot. The meat, usually lamb, is marinated in a mixture of spices like garlic, cumin, cloves, bzar (Emirati spice blend), and chilli powder. It’s then browned in oil before being braised in water or stock with onions, garlic, turmeric powder, coriander powder, dried lime, and chopped tomatoes. Once the meat is almost cooked, soaked basmati rice is added to the pot and slow-cooked at very low heat, undisturbed, until all the cooking liquid is absorbed. Coriander leaves and green chilies can also be added before the rice is fully cooked. 

6. Kunafa- it consists of kataifi pastry soaked in a sweet, sugar-based syrup and layered with cheese. Depending on where it’s from and who’s making it, it can be enriched with other ingredients like pistachios, almonds, raisins, rose water, lemon juice, and cinnamon. It’s decadent and delicious and a definite must-try dessert in the UAE. If you visit Dubai or Abu Dhabi, then you must not miss kunafa. It’s an incredibly delicious dessert that’s consumed in many Arab and Balkan countries like Egypt, Turkey, Greece, and Lebanon.

7. Gahwa: There’s no better end to a decadent meal in Dubai than with dessert and a cup of Arabic coffee. Known in the Emirati dialect as gahwa, coffee has been a central part of Arab culture for centuries. In fact, so important is the coffee tradition to Arab culture that it was awarded Intangible Cultural Heritage status by UNESCO in 2015. Arabic coffee is strong and bitter so it’s traditionally served with dates and other desserts.

On a concluding note: To a lot of people, Emirati food is shrouded in mystery. However, it’s one cuisine that needs to be discovered. Traditional Emirati cuisine is exciting, intense, unique, and most certainly worth exploring. If you visit Dubai in May, then you need to attend the Dubai Food Festival. Add it to your itinerary along with traditional Emirati restaurants in Dubai, Abu Dhabi, and any other destination in the UAE. There are many reasons why Dubai and Abu Dhabi are among the most visited cities in the world. Good local food is definitely one of them. On the whole if we compare the choice of foodies today we are quite open to trying out new recipes, flavours and dishes which have a robust and aromatic feel with a hint of flavour and a pinch of passion which makes it stand out every single time and leaves an impression which brings back the customer yet another time to relish our very best recipes!

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

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

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

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

Wishing all our readers a very Happy & Prosperous Diwali 2022 

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

Recipe-1] MASALEDAAR MOONG KE PARATHE.

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

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

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

For the moong stuffing:

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

Add the following ingredients to the cooked dal:

Salt to taste

Garam masala powder-1/2 tsp

Chopped coriander-2 tbsp.

Chopped green chili- 1 tsp

Chaat masala-1/2 tsp

red chili powder-1/4 tsp

method:

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

2. Prepare the moong dal filling and mix well.

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

Recipe-2] METHI AUR MAKKAI KE PARATHE

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

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

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

For the methi-makkai stuffing:

Oil-1 tsp

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped.

Fresh methi leaves-1 cup chopped

Salt to taste

Boiled crushed sweet corn- ½ cup

Roasted crushed jeera powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Coriander and mint leaves- 2 tbsp. chopped

Grated cheese- 2 tbsp.

Method:

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

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

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

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

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

Recipe-3] MURGH MASALA PARATHAS

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

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

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

For the murgh masala stuffing:

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

Oil-2 tsp

Ginger –garlic paste-1 tsp

Onion- 2 tbsp. chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder- 1 tsp

Garam masala powder- ½ tsp

Tomato ketchup- 2 tbsp.

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp. chopped

Boiled chopped eggs-1 no

Grated cheese- 2 tbsp.

Method:

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

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

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

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

Recipe-4] PANEER AUR CHEESE WALE PARATHE

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

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

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

For the paneer & cheese stuffing:

Grated paneer- 1 cup

Grated cheese-1/4 cup

Chopped green chilies- 1 tsp

Salt and crushed black pepper to taste

Coriander leaves chopped-2 tbsp.

Mint leaves- 2 tsp chopped

Roasted crushed jeera-1/2 tsp

Ajwain- ½ tsp

Garam masala powder-1/4 tsp

Boiled mashed potatoes-1/2 cup

Method:

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

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

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

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

Recipe- 5] SHAKHARKHANDI KE PARATHE

Ingredients:

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

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

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

For the Shakarkhandi stuffing:

Sweet potatoes- 400 gms boiled, peeled and mashed

Boiled mashed green peas- ½ cup

Grated carrot- ¼ cup

Salt and crushed black pepper to taste

Coriander and mint leaves- 2 tbsp. chopped

Aamchur powder-1 tsp

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Roasted crushed jeera-1/2 tsp

Green chilies- 2 tsp chopped

Method:

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

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

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

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

Recipe- 6] SOY BEAN & DAL PARATHAS

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

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

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

For the soy bean and dal stuffing:

Oil/ghee-2 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies- 1 tsp chopped

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

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

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Coriander and mint- 2 tbsp. chopped

Aamchur powder- ½ tsp

Ajwain-1/2 tsp

Boiled mashed potatoes-1/2 cup

Method:

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

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

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

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

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

MINI DELIGHTS TO MUNCH & RELISH

Quick fix bites to Impress

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

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

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

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

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

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

Recipe-1] CHATPATA DELIGHT CANAPES

Ingredients:

Crunchy savory crackers- 12-15 no

For the topping:

Onions-1/2 cup chopped

Tomato-1/2 cup chopped

Green chilies-1 tsp chopped

Capsicum-1/2 no chopped

Baked beans- ½ cup tinned

Boiled chopped chicken-1/2 cup

Red chili sauce-1 tsp

Tomato sauce-1 tsp

Tamarind chutney-1 tsp

Chaat masasla-1/2 tsp

Grated cheese- 2-3 tsp grated

Nylon sev- 2-3 tsp for garnish

Method:

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

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

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

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

Recipe-2] CHEF’S SPECIAL CANAPES

Ingredients:

Crunchy savory crackers- 12-15 pieces

For the toppings:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced cucumber- ½ no

To apply on the crackers

Peanut butter-2-3 tsp

Capsico sauce- few drops

Cheese slices- 2-3 no

Chaat masala-1/2 tsp

Parsley/ mint leaves- 2-3 sprigs

Olives- 2-3 no, sliced.

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

Method:

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

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

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

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

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

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

Recipe-3] CHIN CHIN CHU CANAPES

Ingredients:

Savory canape crackers- 12- 15 no

For the assorted toppings:

Boiled American corn-1/2 cup

Chopped capsicums-1-2 tsp

Salt and pepper to taste

Cream cheese-1-2 tsp

Chopped coriander/parsley-1 tsp

Chaat masala a pinch

Tomato sauce-1-2 tsp

Chili sauce-1-2 tsp

Mix all the above for the 1st variety.

Boiled mashed potatoes-1 cup

Cream cheese-1-2 tsp

Salt to taste

Pepper to taste

Chaat masala-1 pinch

Chopped olives-1 tsp

Mix all the above for 2nd variety

Leftover jeera aloo-1 cup mashed

Tomato ketchup-1-2 tsp

Schezuan chutney-1-2 tsp

Assorted capsicums-1-2 tsp chopped

Chaat masala-1 pinch

Sliced black olives-2 tsp

Mix all the above for 3rd variety.

Method:

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

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

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

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

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

Recipe- 4] DUO COMBO CANAPES

Ingredients:

Savory crackers- 12-15 no

For the toppings:

Lettuce leaves- ½ bunch

Assorted nuts-1-2 tsp chopped

Cream cheese-2-3 tsp

Onions-1-2 tbsp. chopped

Tomatoes-1-2 tbsp. chopped

Green chilies-1 tsp, chopped

Peanut butter-1 -2 tsp

Capsico sauce-few drops

Grated cheese-2 tsp

Tuna fish-1/4 cup tinned, drained

Sliced olives- 2-3 no

Fresh herbs/ micro greens- as needed

Chaat masala-1 pinch

For the non-veg options:

Can also use boiled chopped eggs, sausages, salami. 

Method:

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

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

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

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

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

Recipe- 5- ITALIAN TOMCHINO CANAPES

Ingredients:

Savory crackers- 12 to 15 no

To prepare the tom chino sauce:

Olive oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 no chopped

Tomatoes-1 cup blanched, chopped

Salt and pepper to taste

Mixed herbs to taste

Capsico sauce- few drops

Parsley- 1 tsp chopped

For the toppings:

Sliced /grated cheese- 1/2cup

Olives- 2-3 tbsp. sliced

Fresh herbs-1 tsp

For the non-veg topping varieties:

Sliced grilled chicken

Sliced saute sausages

Shredded salami

Tuna fish

Sautéed prawns

Grilled fish slices

Method:

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

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

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

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

Recipe- 6] SANDWICHED GOODIE CANAPE

Ingredients:

Savory crackers- 15- 20 pieces

For the sandwich elements:

Sliced onion-1/2 cup

Sliced cucumber-1/2 no

Sliced beetroot-1/2 no

Sliced ham/ salami/ sausages- ½ cup

Sliced black and green olives- 2-3 tsp

Salt and pepper to taste

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

For the choice of garnishes:

Fresh herbs/ micro-greens/ sliced jalapenos.

Method:

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

2. choose an appropriate spread to go on the crackers 

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

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

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

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