Ingredient Ideology | Top 10 Meatless Protein Foods to Include in Our Diets By: Dr. Kaviraj Khialani

Top 10 Meatless Protein Foods to Include in Our Diets

Introduction to Proteins:

Proteins, essential to life's fundamental processes, are intricate molecules composed of amino acids, the building blocks of their structure. These amino acids arrange themselves in a specific sequence, determining the protein's primary structure, which then folds into secondary, tertiary, and, in some cases, quaternary structures. This intricate architecture underscores proteins' versatility, allowing them to fulfil a myriad of critical functions within living organisms. Enzymes, as catalysts, facilitate biochemical reactions, while structural proteins provide support for cells and tissues. Transport proteins move molecules across membranes, and hormones regulate physiological processes. Antibodies play a vital role in the immune system, contractile proteins enable muscle movement, and storage proteins store essential molecules. The synthesis of proteins occurs through transcription and translation, with DNA encoding information transcribed into mRNA, which then guides the assembly of amino acids into a functional protein. In essence, proteins are the molecular workhorses that orchestrate and execute the biological symphony of life. Understanding their structures and functions is paramount for unravelling the intricacies of health, diseases, and potential therapeutic interventions.

How do Proteins help us in our body maintenance:

Proteins are vital for body maintenance through various essential functions. They contribute to tissue structure and repair, act as enzymes to facilitate metabolic processes, play a key role in immune function by producing antibodies, transport crucial molecules like oxygen and regulate physiological processes through hormones. Proteins are essential for muscle contraction, contribute to storage and release of important molecules, and help maintain pH balance and fluid distribution in the body. Their multifaceted roles make proteins indispensable for overall health and the proper functioning of cells and tissues.

What are the different types of Dietary Proteins available:

Dietary proteins can be sourced from various plant and plant-based alternatives, offering a range of nutritional benefits:

1. Legumes: Beans, lentils, and peas are rich in protein, fibre, and essential nutrients.

2. Nuts and Seeds: Almonds, peanuts, chia seeds, and sunflower seeds provide protein along with healthy fats.

3. Soy Products: Tofu, tempeh, and edamame are complete plant proteins, offering all essential amino acids.

4. Whole Grains: Quinoa, barley, and bulgur contain moderate amounts of protein along with fibre and other nutrients.

5. Plant-Based Alternatives: Products like plant-based burgers and sausages offer protein for those following vegetarian or vegan diets.

Including a variety of these plant-based proteins ensures a well-balanced and nutritious diet.

How do meatless protein options help in better well-being:

Meatless protein options offer several benefits that contribute to better well-being:

1. Heart Health: Plant-based proteins are often lower in saturated fats and cholesterol compared to some animal-based proteins. This can contribute to better heart health by reducing the risk of cardiovascular diseases.

2. Weight Management: Many meatless protein sources, such as legumes, nuts, and seeds, are rich in fibre. Fiber promotes a feeling of fullness, helping with weight management by reducing overall calorie intake.

3. Digestive Health: Plant-based proteins often come with dietary fibre, which supports digestive health. Fiber helps prevent constipation, promotes regular bowel movements, and fosters a healthy gut microbiome.

4. Nutrient Density: Meatless protein sources are often rich in various vitamins, minerals, and antioxidants. These nutrients contribute to overall health, supporting functions such as immune system activity and cell repair.

5. Lower Risk of Chronic Diseases: Diets rich in plant-based proteins have been associated with a lower risk of certain chronic diseases, including type 2 diabetes and certain types of cancer. Antioxidants found in plant-based foods may play a role in these protective effects.

6. Environmental Sustainability: Choosing meatless protein options is often more environmentally sustainable. Plant-based diets generally have a lower environmental impact in terms of greenhouse gas emissions, land use, and water consumption compared to animal-based diets.

7. Ethical Considerations: Opting for meatless protein aligns with ethical considerations for those concerned about animal welfare and the environmental impact of animal agriculture.

8. Diverse Nutrient Profiles: Plant-based proteins offer a diverse range of nutrients, allowing individuals to obtain a variety of essential amino acids, vitamins, and minerals from different sources.

It's important to note that a well-balanced and varied diet is key to reaping the benefits of meatless protein options. Combining different plant-based protein sources ensures the intake of a complete range of essential amino acids and nutrients necessary for optimal health and well-being.

List of top 10 Meatless Protein ingredients:

Here is a list of top 10 meatless protein ingredients:

1. Lentils: High in protein and fibre, lentils are versatile and can be used in various dishes like soups, stews, and salads.

2. Chickpeas (Garbanzo Beans): Rich in protein, chickpeas are a staple in many vegetarian and vegan diets. They can be used in salads, curries, or blended into hummus.

3. Quinoa: A complete protein source, quinoa is a nutritious grain that can be used as a base for salads, bowls, or as a side dish.

4. Tofu: Made from soybeans, tofu is a versatile protein that takes on the flavours of the dishes it's cooked with. It can be stir-fried, grilled, or used in soups and curries.

5. Tempeh: Another soy-based product, tempeh is a fermented protein source with a nutty flavour. It's often used in sandwiches, stir-fries, or as a meat substitute.

6. Black Beans: These beans are a good source of protein and fiber. They can be used in a variety of dishes, including tacos, salads, and soups.

7. Edamame: Young soybeans, or edamame, are a tasty and protein-rich snack. They can also be added to salads or enjoyed on their own.

8. Chia Seeds: These tiny seeds are packed with protein, omega-3 fatty acids, and fibre. They can be added to smoothies, yogurt, or used in puddings.

9. Seitan: Made from gluten, seitan is a high-protein meat substitute. It has a chewy texture and is often used in stir-fries, sandwiches, or as a meat alternative in various dishes.

10. Nuts and Seeds: Almonds, peanuts, chia seeds, sunflower seeds, and pumpkin seeds are excellent sources of plant-based protein. They can be enjoyed as snacks, added to cereals, or used in various recipes.

Incorporating a variety of these meatless protein ingredients into your diet ensures a well-rounded source of essential amino acids and nutrients.

6 Easy to make Recipes using Meatless Proteins:

Here are six recipes using meatless proteins along with ingredient quantities:

1. Lentil and Vegetable Curry:

Ingredients:

• 1 cup dried lentils

• 1 can (400g) diced tomatoes

• 1 cup coconut milk

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tablespoon curry powder

• 1 teaspoon cumin

• Salt and pepper to taste

Instructions:

1. Rinse lentils and cook according to package instructions.

2. In a pot, sauté onion and garlic until softened.

3. Add curry powder, cumin, diced tomatoes, and coconut milk.

4. Stir in cooked lentils and simmer until flavours meld. Season with salt and pepper.

2. Chickpea and Spinach Stir-Fry:

Ingredients:

• 1 can (400g) chickpeas, drained

• 4 cups fresh spinach

• 1 bell pepper, sliced

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated

Instructions:

1. In a pan, sauté garlic and ginger in sesame oil.

2. Add chickpeas, bell pepper, and soy sauce. Cook until peppers are tender.

3. Stir in fresh spinach until wilted. Serve over rice or noodles.

3. Quinoa Salad with Roasted Vegetables:

Ingredients:

• 1 cup quinoa, cooked

• 1 zucchini, diced

• 1 bell pepper, chopped

• 1 cup cherry tomatoes, halved

• 1/4 cup feta cheese, crumbled

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

Instructions:

1. Roast zucchini, bell pepper, and cherry tomatoes in olive oil.

2. Mix roasted vegetables with cooked quinoa.

3. Drizzle with balsamic vinegar and sprinkle feta cheese on top.

4. Tofu Stir-Fry with Broccoli:

Ingredients:

• 1 block tofu, pressed and cubed

• 2 cups broccoli florets

• 1 carrot, julienned

• 3 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 2 tablespoons vegetable oil

Instructions:

1. Sauté tofu cubes in vegetable oil until golden.

2. Add broccoli and carrot, stir-frying until vegetables are tender.

3. Mix in soy sauce and hoisin sauce. Serve over rice.

5. Black Bean Tacos:

Ingredients:

1. 1 can (400g) black beans, drained

2. 1 avocado, sliced

3. 1 cup salsa

4. 1 cup shredded lettuce

5. 1/2 cup diced tomatoes

6. 6 small corn tortillas

Instructions:

1. Warm black beans in a pan.

2. Fill tortillas with black beans, avocado, salsa, lettuce, and tomatoes.

6. Edamame and Vegetable Stir-Fry:

Ingredients:

• 2 cups edamame, cooked

• 1 cup snap peas

• 1 red bell pepper, sliced

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sesame seeds

Instructions:

1. Sauté snap peas and bell pepper in a pan.

2. Add cooked edamame and stir in soy sauce and rice vinegar.

3. Sprinkle with sesame seeds before serving.Conclusion

In conclusion, incorporating meatless protein options into your diet provides numerous health benefits and contributes to overall well-being. Plant-based proteins, such as lentils, chickpeas, quinoa, tofu, and more, offer essential nutrients, including fibre, vitamins, and antioxidants. These proteins support heart health, weight management, and digestive well-being. Choosing meatless proteins can lower the risk of certain chronic diseases, align with ethical considerations, and promote environmental sustainability. With a diverse array of delicious recipes available, ranging from lentil curry to tofu stir-fry and black bean tacos, embracing a meatless approach is not only health-conscious but also adds variety and flavour to your meals. By enjoying these plant-based alternatives, you enhance your diet with nutrient-dense options that support both personal health and the health of the planet.

Ingredient Ideology | Tempting & Delectable Chutney’s to Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Chutney’s:

Chutney is a flavorful Indian condiment made from fruits, vegetables, herbs, and spices. It comes in various types:

Ingredients: Typically includes fruits or vegetables, spices, acidic agents, and sweeteners.

Preparation: Can be raw or cooked, resulting in chunky or smooth textures.

Flavor Profiles: Sweet, spicy, tangy, or herb-based.

Pairing: Served with Indian dishes, snacks, and more.

Preservation: Some chutneys can be preserved.

Regional Variations: Differ by region and culture, offering a wide range of flavors and ingredients.

How Chutney’s Enhance the Flavor of Foods?

Chutney enhances the flavor of foods in several ways:

Balancing Flavors: Chutneys often combine sweet, sour, spicy, and savory elements, creating a harmonious balance that complements the main dish.

Contrasting Textures: The chunky or smooth texture of chutney adds a contrasting element to the dish, enhancing the overall mouthfeel and dining experience.

Acidity: Chutneys with ingredients like tamarind or vinegar provide acidity, which can cut through rich or fatty flavors, refreshing the palate.

Heat and Spice: Spicy chutneys add a kick of heat that awakens the taste buds and adds complexity to the meal.

Aromatics: Herb-based chutneys, like mint or cilantro, provide a burst of fresh aroma and flavor, elevating the overall taste of the dish.

Customization: Chutneys allow diners to customize their meals, adding as much or as little as they desire to suit their personal taste preferences.

Pairing: Chutneys are designed to complement specific dishes. They are often tailored to pair perfectly with particular foods, enhancing the overall dining experience.

Different types of Chutney’s:

Chutneys come in various forms based on their consistency and preparation:

Dry Chutney: This type of chutney is usually powdered and lacks the liquid component. It's often made by roasting and grinding ingredients like lentils, spices, and coconut. Dry chutneys are typically used as a seasoning or condiment.

Semi-Dry Chutney: These chutneys have a slightly moist or paste-like consistency. They are usually made by blending ingredients without too much added liquid. Examples include tomato chutney and onion chutney.

Wet or Liquid Chutney: These chutneys have a liquid or sauce-like consistency. They are made by blending ingredients with added liquid or by cooking and then blending. Examples include mint chutney and tamarind chutney.

Pickled Chutney: These chutneys are preserved by pickling in oil or vinegar. They have a longer shelf life and are typically made with oil, spices, and vegetables or fruits.

6 Special Chutney’s from Various States of India:

1. Tomato Chutney (Andhra Pradesh):

Ingredients:

- 4 ripe tomatoes

- 2-3 dried red chilies

- 1/2 tsp mustard seeds

- 1/2 tsp cumin seeds

- 1/2 tsp urad dal (black gram)

- 1/2 tsp chana dal (split chickpeas)

- A pinch of asafoetida

- 1-2 tbsp oil

- Salt to taste

Method:

1. Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds, urad dal, and chana dal.

2. Add dried red chilies and asafoetida. Sauté for a minute.

3. Add chopped tomatoes and cook until they become soft and pulpy.

4. Cool the mixture, then blend it into a smooth paste. Add salt to taste.

2. Coconut Chutney (Kerala):

Ingredients:

- 1 cup grated coconut

- 2-3 green chilies

- A small piece of ginger

- 1/2 cup yogurt

- Salt to taste

- For tempering: oil, mustard seeds, curry leaves, and urad dal

Method:

1. Blend coconut, green chilies, ginger, and yogurt to a fine paste. Add salt.

2. Prepare tempering by heating oil, adding mustard seeds, urad dal, and curry leaves. Pour over the chutney.

3. Peanut Chutney (Gujarat):

Ingredients:

- 1 cup roasted peanuts

- 2-3 green chilies

- 1/2 tsp cumin seeds

- A small piece of tamarind

- Salt to taste

Method:

1. Blend roasted peanuts, green chilies, cumin seeds, and tamarind into a coarse paste.

2. Add salt to taste.

4. Pudina Chutney (Punjab):

Ingredients:

- 1 cup fresh mint leaves

- 1/2 cup fresh coriander leaves

- 2-3 green chilies

- 1 small onion

- 1 tsp lemon juice

- Salt to taste

Method:

1. Blend mint leaves, coriander leaves, green chilies, onion, and lemon juice into a fine paste.

2. Add salt to taste.

5. Date and Tamarind Chutney (Rajasthan):

Ingredients:

- 1 cup pitted dates

- 1/2 cup tamarind pulp

- 1/2 cup jaggery

- 1 tsp cumin powder

- 1/2 tsp red chili powder

- Salt to taste

Method:

1. Combine dates, tamarind pulp, and jaggery in a saucepan. Cook with some water until they soften and form a thick paste.

2. Add cumin powder, red chili powder, and salt. Simmer for a few more minutes until the chutney thickens.

6. Thecha (Gunpowder chutney) (Maharashtra)

Ingredients:

1 cup dried red chilies

1/2 cup roasted peanuts

1/4 cup roasted sesame seeds

4-5 cloves of garlic

A small piece of tamarind

Salt to taste

2-3 tablespoons oil

Method:

Roasting: Dry roast the dried red chilies in a pan until they become crisp. Set them aside to cool.

Blending: In a blender or food processor, combine the roasted chilies, roasted peanuts, roasted sesame seeds, garlic, tamarind, and a pinch of salt.

Grinding: Grind the mixture until it reaches a coarse, grainy texture. Don't make it too fine; you want to retain some texture and crunch.

Tempering: In a separate pan, heat the oil. Add a bit of mustard seeds and curry leaves for added flavor. Once they start to sizzle, pour this tempering over the chutney and mix well.

These chutneys from various Indian states offer a wide range of flavors and can be served as condiments or accompaniments with different dishes. Enjoy exploring the diverse culinary traditions of India!

Conclusion :

Chutneys are a versatile and flavorful addition to Indian cuisine, enhancing the taste of various dishes. They come in different types, including dry, semi-dry, wet, and pickled chutneys, offering diverse textures and flavors. Each region in India has its unique chutney recipes, utilizing local ingredients and culinary traditions. Whether it's the fiery Gunpowder chutney from Maharashtra or the tangy Tamarind chutney from Punjab, chutneys play a significant role in elevating the overall dining experience, adding a burst of taste and depth to meals.

Ingredient Ideology By: The Very Blue Berry Fare! Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction Blueberries

Blueberries are small, flavorful fruits that belong to the genus Vaccinium, which includes several other berry varieties. They are well-known for their vibrant blue color, sweet-tart taste, and numerous health benefits. Blueberries are native to North America, where they have been consumed and enjoyed for centuries by Native American tribes. Today, they are cultivated in various parts of the world and have become a popular addition to a wide range of culinary dishes, including pies, muffins, pancakes, and salads.

These tiny, round berries are not only delicious but also packed with nutrients. They are considered a superfood due to their rich content of antioxidants, vitamins, and minerals. Blueberries are particularly known for their high levels of anthocyanins, which give them their distinctive blue color and offer significant health benefits.

In this article, we will explore the history, cultivation, nutritional value, and culinary uses of blueberries. We'll also delve into their potential health benefits and the various ways you can incorporate these nutritious berries into your diet. Whether you're a blueberry enthusiast or simply looking to learn more about this delightful fruit, you'll find valuable information here.

Where Blueberries Are Found Country-Like

Blueberries are grown and found in several countries around the world, with varying levels of cultivation and popularity. The following is a list of countries where blueberries are commonly found:

United States: Blueberries are native to North America and are widely grown in the United States. The states of Michigan, New Jersey, Oregon, and Washington are particularly known for their blueberry production.

Canada: Blueberries are also native to Canada, and the country is a significant producer of both wild and cultivated blueberries. The provinces of British Columbia, Quebec, and Nova Scotia are known for their blueberry cultivation.

Chile: Chile is one of the leading blueberry producers in the Southern Hemisphere. The country's climate allows for the cultivation of blueberries during the Northern Hemisphere's off-season.

Mexico: Mexico has been increasing its blueberry production in recent years, especially in states with suitable climates like Jalisco and Michoacán.

Argentina: Blueberries are grown in the Patagonia region of Argentina, where the climate is conducive to their cultivation.

Peru: Peru has become a notable producer of blueberries, with regions like La Libertad and Huaral being important cultivation areas.

Spain: In Europe, Spain is a significant blueberry producer, especially in the Huelva region.

Poland: Blueberries are grown in several European countries, and Poland is one of the largest European producers.

Australia: Blueberry cultivation is on the rise in Australia, with regions like Tasmania, New South Wales, and Victoria being major producers.

South Africa: Blueberries are grown in South Africa, particularly in the Western Cape region.

New Zealand: New Zealand also cultivates blueberries, primarily in the North Island and some parts of the South Island.

Blueberries thrive in regions with specific climate and soil conditions, and their popularity as a crop has been steadily growing in various parts of the world due to their health benefits and culinary versatility. They are often grown on both large commercial farms and in smaller, local settings, making them readily available to consumers in many countries.

Health Benefits Of Blueberries

Blueberries are often referred to as a "superfood" due to their numerous health benefits. They are not only delicious but also packed with essential nutrients and antioxidants. Here are some of the key health benefits of blueberries:

Rich in Antioxidants: Blueberries are loaded with antioxidants, particularly anthocyanins, which give them their vibrant color. Antioxidants help protect the body from oxidative stress, which is linked to various chronic diseases and aging.

Heart Health: Consuming blueberries has been associated with a reduced risk of heart disease. The antioxidants in blueberries may help lower blood pressure, reduce bad cholesterol levels, and improve overall heart health.

Brain Health: Blueberries are often called "brain berries" because they are thought to support cognitive function. Some studies suggest that regular consumption of blueberries may help improve memory and slow down age-related cognitive decline.

Anti-Inflammatory Properties: The antioxidants in blueberries have anti-inflammatory effects, which may help reduce the risk of chronic inflammatory conditions like arthritis and inflammatory bowel diseases.

Improved Blood Sugar Control: Blueberries have a low glycemic index, which means they have a relatively low impact on blood sugar levels. They may help improve insulin sensitivity and support better blood sugar control, making them a good option for those with diabetes.

Eye Health: The antioxidants in blueberries, particularly lutein and zeaxanthin, are beneficial for eye health. They may help reduce the risk of age-related macular degeneration and cataracts.

Digestive Health: Blueberries are a good source of dietary fiber, which can aid in digestion and promote a healthy gut. Fiber also helps prevent constipation and supports a diverse gut microbiome.

Cancer Prevention: Some studies suggest that the antioxidants in blueberries may help protect against certain types of cancer by reducing oxidative stress and inflammation.

Skin Health: The vitamins and antioxidants in blueberries can promote healthy and radiant skin. They may help combat skin aging and improve overall skin texture.

Weight Management: Blueberries are relatively low in calories and high in Fiber, making them a satisfying and nutritious addition to a weight management plan.

Urinary Tract Health: Blueberries contain compounds that may help prevent urinary tract infections by inhibiting the adherence of bacteria to the bladder wall.

Bone Health: Blueberries are a source of vitamins and minerals like vitamin K and manganese, which are essential for bone health and may help reduce the risk of osteoporosis.

It's important to note that while blueberries can be a valuable part of a healthy diet, they should be consumed as part of a balanced and diverse intake of fruits and vegetables. Their health benefits are best realized when included in an overall nutritious diet and lifestyle.

7 Varieties Of Recipes Using Blueberries

1. Blueberry Smoothie:

Ingredients:

• 1 cup of blueberries

• 1/2 cup of Greek yogurt

• 1 ripe banana

• 1 tablespoon of honey

• 1/2 cup of milk (or milk alternative)

Method:

Place blueberries, Greek yogurt, banana, honey, and milk in a blender.

Blend until smooth.

Adjust the sweetness with more honey if desired.

Serve immediately

2. Blueberry and Almond Overnight Oats:

Ingredients:

• 1/2 cup of rolled oats

• 1 cup of milk (or milk alternative)

• 1/4 cup of blueberries

• 2 tablespoons of sliced almonds

• 1 tablespoon of honey

Method:

In a jar or container, combine the oats and milk.

Add the blueberries, almonds, and honey.

Stir well, cover, and refrigerate overnight.

In the morning, give it a good stir and enjoy.

3. Blueberry Salad with Lemon Vinaigrette:

Ingredients:

• 4 cups of mixed greens

• 1 cup of blueberries

• 1/4 cup of crumbled feta cheese

• 1/4 cup of chopped walnuts

• 2 tablespoons of lemon juice

• 1/4 cup of olive oil

• Salt and pepper to taste

Method:

In a large bowl, combine the mixed greens, blueberries, feta cheese, and walnuts.

In a separate bowl, whisk together the lemon juice and olive oil.

Drizzle the dressing over the salad and toss to coat.

Season with salt and pepper as desired.

4. Blueberry BBQ Sauce:

Ingredients:

• 1 cup of blueberries

• 1/2 cup of ketchup

• 1/4 cup of brown sugar

• 2 tablespoons of vinegar

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of onion powder

• 1/4 teaspoon of cayenne pepper (adjust to taste)

Method:

In a saucepan, combine all the ingredients.

Simmer over low heat, stirring occasionally, until the blueberries break down and the sauce thickens (about 15-20 minutes).

Allow it to cool before using as a barbecue sauce.

5. Blueberry Salsa:

• Ingredients:

• 1 cup of blueberries

• 1/4 cup of red onion, finely chopped

• 2 tablespoons of fresh cilantro, chopped

• 1 lime, juiced

• 1/2 jalapeño pepper, finely chopped (adjust to taste)

• Salt and pepper to taste

• Method:

• In a bowl, gently combine the blueberries, red onion, cilantro, lime juice, and jalapeño.

• Season with salt and pepper as desired.

• Allow the salsa to sit for at least 15 minutes to meld flavors before serving with tortilla chips or as a topping for grilled meats.

• 6. Blueberry Jam:

• Ingredients:

• 4 cups of blueberries

• 1 1/2 cups of granulated sugar

• 1 lemon, juiced and zested

Method:

In a large pot, combine the blueberries, sugar, lemon juice, and lemon zest.

Bring to a boil, stirring constantly.

Reduce the heat and simmer for about 30-40 minutes, or until the jam thickens and coats the back of a spoon.

Pour the hot jam into sterilized jars, seal, and allow them to cool. Store in the refrigerator.

7. Blueberry Pancakes:

Ingredients:

• 1 cup of all-purpose flour

• 2 tablespoons of sugar

• 1 teaspoon of baking powder

• 1/2 teaspoon of baking soda

• 1/4 teaspoon of salt

• 1 cup of buttermilk

• 1 egg

• 2 tablespoons of melted butter

• 1 cup of fresh blueberries

Method:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the blueberries.

Heat a griddle or frying pan over medium heat and lightly grease it.

Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form on the surface.

Flip and cook until golden brown.

Serve with maple syrup.

CONCLUSION

In conclusion, blueberries are a remarkable fruit with a wide array of benefits and culinary applications. Their vibrant colour and sweet-tart flavour make them a favourite ingredient in various recipes. Blueberries are not only delicious but also packed with antioxidants, vitamins, and minerals that contribute to a range of health advantages.

From classic breakfast options like blueberry muffins and pancakes to refreshing blueberry salads and innovative blueberry salsas, these little berries can be used in a multitude of ways. Blueberries are versatile, fitting seamlessly into both sweet and savoury dishes, making them a valuable addition to your kitchen

Whether you're looking to enhance your health, satisfy your sweet tooth, or explore new culinary horizons, blueberries offer a delightful and nutritious solution. So, whether you enjoy them in a smoothie, atop a salad, or baked into a pie, make sure to savour the goodness of blueberries and the many delightful recipes they inspire.

Ingredient Ideology | 12 Healthy Foods to Deal with Iron Deficiency BY: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction

To combat iron deficiency, it's essential to incorporate a variety of healthy foods into your diet. Consider including lean red meat, poultry, and fish, which are rich sources of iron that is readily absorbed by the body. Plant-based options like legumes, including beans, lentils, and chickpeas, as well as spinach and other leafy greens, offer non-heme iron, which can be enhanced with the help of vitamin C-rich foods like citrus fruits and bell peppers. Nuts, seeds, whole grains, and fortified cereals can also contribute to your iron intake. Dried fruits such as raisins and apricots provide a convenient snack option. Maintaining a balanced diet with these iron-rich foods, while being mindful of inhibitors like excess tea and coffee consumption, can help address iron deficiency. For personalized guidance, consult a healthcare professional.

Why Is Iron important for our body Function?

Iron is crucial for the proper functioning of our body for several reasons:

1. Oxygen Transport: Iron is a key component of haemoglobin, a protein in red blood cells that binds to oxygen and carries it from the lungs to all body tissues. This process is essential for supplying oxygen to cells and maintaining overall bodily functions.

2. Energy Production: Iron is involved in the electron transport chain, a process in cellular respiration. This chain produces adenosine triphosphate (ATP), the body's primary energy currency. Adequate iron levels are necessary for efficient energy production.

3. Brain Function: Iron plays a role in cognitive function and brain development, particularly during childhood. It's important for proper brain growth and maintaining mental alertness and concentration.

4. Immune System Support: Iron contributes to a healthy immune system by helping the body fight off infections and diseases. White blood cells, which are crucial for immune defence, also rely on iron.

5. DNA Synthesis: Iron is necessary for DNA synthesis, which is essential for cell division and growth. It's crucial for the regeneration and repair of tissues throughout the body.

6. Metabolism: Iron is involved in various metabolic processes, including the breakdown of carbohydrates, fats, and proteins. It helps the body efficiently these nutrients for growth and maintenance.

7. Regulation of Body Temperature: Iron is essential for maintaining normal body temperature. It plays a role in regulating the body's metabolic rate, which influences heat production.

8. Skin, Hair, and Nail Health: Iron contributes to healthy skin, hair, and nails. A deficiency can result in various skin and nail conditions, including pallor and brittle nails.

Overall, iron is an essential mineral for maintaining good health and well-being. It supports vital physiological functions, and its deficiency can lead to anaemia, fatigue, weakness, and a range of other health issues. It's important to ensure an adequate intake of dietary iron to maintain optimal bodily function.

How Do We Get Iron In The Best Possible ways through foods and ingredients in cooking?

To obtain iron in the best possible ways through foods and cooking ingredients, consider the following strategies:

 1. Choose Iron Sources: Heme iron, found in animal products, is more easily absorbed by the body than non-heme iron from plant sources. Incorporate lean red meat, poultry, and seafood (such as fish and shellfish) into your diet.

2. Opt for Iron-Rich Plant Foods: Non-heme iron is abundant in various plant-based sources. Include beans (e.g., lentils, chickpeas, and black beans), tofu, spinach, and other dark leafy greens in your meals.

3. Mix Heme and Non-Heme Iron: Combine heme iron sources with non-heme iron sources in your meals to maximize iron absorption. For example, pair meat with beans or add spinach to a chicken salad.

4. Fortified Foods: Look for fortified cereals, bread, and other grain products, as they can be rich in iron. Check food labels to identify products that contain added iron.

5. Enhance Absorption with Vitamin C: Vitamin C enhances the absorption of non-heme iron. Include vitamin C-rich foods like citrus fruits, strawberries, bell peppers, or broccoli in your meals.

6. Cook in Cast: Cooking in cast iron cookware can increase the iron content of your food. Acidic foods, like tomato-based dishes, benefit most from this cooking method.

7. Avoid Excessive Tea and Coffee: Tannins in tea and coffee can inhibit iron absorption. Try to space out the consumption of these beverages from your iron-rich meals.

8. Diversify Your Diet: Incorporate a wide range of iron-rich foods into your diet to ensure a balanced intake of nutrients. Explore various recipes and ingredients to keep your meals interesting.

9. Consider Iron Supplements: If you have a diagnosed iron deficiency, consult a healthcare professional for guidance on iron supplements. Supplements should be taken under medical supervision to prevent overconsumption.

10. Be Mindful of Iron Blockers: Some foods, like calcium-rich dairy products and certain whole grains, can inhibit iron absorption. Try to separate consumption of these foods from your iron-rich meals.

By incorporating a combination of heme and non-heme iron sources, along with vitamin C-rich foods and mindful cooking practices, you can optimize your iron intake through your diet. Remember to consult with a healthcare professional if you suspect or have been diagnosed with an iron deficiency for personalized guidance.

12 Easily Available Healthy Foods To Improve Iron Levels in Our body

In India, there are plenty of nutritious foods to help improve iron levels without including pork and beef. 

Here are 12 easily available options:

1. Spinach: Rich in non-heme iron, spinach is a versatile leafy green that can be used in various dishes like saag or added to soups and salads.

2. Lentils (Dal): Lentils are a fantastic source of plant-based iron. They are a staple in Indian cuisine and can be prepared in numerous ways.

3. Chickpeas (Chana): Chickpeas are loaded with iron and can be used to make chana masala, hummus, or added to salads.

4. Tofu: Tofu is a soybean product that is a good source of non-heme iron. It can be used in curries and stir-fries.

5. Nuts and Seeds: Almonds, cashews, and pumpkin seeds are rich in iron and make for a nutritious snack or can be included in various recipes.

6. Fortified Breakfast Cereals: Look for fortified cereals that contain added iron. Enjoy them with milk or yogurt for breakfast.

7. Whole Grains: Brown rice, quinoa, and oats are whole grains that provide non-heme iron. Use them as the base for your meals.

8. Pomegranate: This fruit is not only delicious but also rich in iron and vitamin C, which aids in iron absorption.

9. Beetroot: Beetroot is a root vegetable high in iron and can be used in salads, smoothies, or as a side dish.

10. Jaggery: Also known as "gur," jaggery is a traditional sweetener that contains iron. It can be used in various Indian sweets and desserts.

11. Fenugreek Leaves (Methi): Methi leaves are an excellent source of iron and can be used in curries and parathas.

12. Sesame (Til): Sesame seeds are rich in iron and can be used to make chutneys or added to various dishes.

Remember to pair these iron-rich foods with ingredients high in vitamin C, like tomatoes, citrus fruits, or bell peppers, to enhance iron absorption. Additionally, it's advisable to consult with a healthcare professional if you suspect or have been diagnosed with an iron deficiency for personalized guidance on improving your iron levels.

CONCLUSION: Maintaining healthy iron levels is essential for overall well-being and energy. In India, there are plenty of readily available and nutritious foods to help address iron deficiency without including pork and beef in your diet. Incorporating a variety of iron-rich foods such as spinach, lentils, chickpeas, tofu, nuts, and seeds, along with whole grains, fruits like pomegranate, and traditional ingredients like jaggery and fenugreek leaves, can contribute to your iron intake. Don't forget to enhance iron absorption by pairing these foods with vitamin C-rich ingredients. However, it's advisable to consult with a healthcare professional for personalized guidance and to address any concerns related to iron deficiency.

Ingredient Ideology | The Curry Leaf Tale By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Introduction

Curry leaves, also known as kadi patta in Hindi, are a common ingredient in Indian cuisine. These aromatic leaves come from the curry tree (Murraya koenigii) and are native to India.

They are highly valued for their distinctive flavor and aroma, which adds depth to various

dishes. Apart from their culinary uses, curry leaves are also known for their potential health benefits. They are rich in vitamins, minerals, and antioxidants, making them a popular choice in traditional medicine systems like Ayurveda. Additionally, curry leaves are believed to have anti-inflammatory, antimicrobial, and digestive properties. In Indian cooking, they are often tempered in hot oil to release their flavor before being added to curries, soups, rice dishes,and chutneys.

What are curry leaves? How do they help us in day to day life.

Curry leaves, scientifically known as Murraya koenigii, are aromatic leaves derived from the curry tree, native to India and other parts of Asia. They are widely used in Indian cuisine for their distinctive flavor and aroma. Besides enhancing the taste of dishes, curry leaves offer several benefits in day-to-day life:

Nutritional Value: Curry leaves are rich in vitamins A, B, C, and E, as well as minerals like calcium, iron, and phosphorus, providing essential nutrients for overall health.

Digestive Health: They aid digestion by promoting the secretion of digestive enzymes. Consuming curry leaves regularly can help prevent indigestion and constipation.

Hair Care: Curry leaves are believed to be beneficial for hair health. They are often used in

hair oils and hair masks to reduce hair fall, strengthen the hair roots, and prevent premature graying.

Diabetes Management: Some studies suggest that curry leaves may help in regulating blood sugar levels, making them beneficial for people with diabetes.

Weight Management: Curry leaves are low in calories and high in fiber, making them a healthy addition to weight loss diets. The fiber content promotes a feeling of fullness, preventing

overeating.

Cholesterol Control: Compounds found in curry leaves may help lower bad cholesterol levels, promoting heart health and reducing the risk of heart diseases.

Anti-inflammatory Properties: Curry leaves contain antioxidants and have anti-inflammatory properties, which can help the body fight oxidative stress and inflammation.

Skin Care: When applied topically, curry leaves can help in treating various skin conditions, thanks to their antibacterial and antifungal properties.

What are the health benefits of curry leaves

Rich in Nutrients: Curry leaves are a good source of vitamins A, B, C, and E, as well as

minerals like calcium, iron, and phosphorus, providing essential nutrients for overall health and well-being.

Digestive Health: Curry leaves are known to aid digestion. They help in stimulating the digestive enzymes, which in turn improves digestion and prevents indigestion and

constipation.

Diabetes Management: Some studies suggest that curry leaves may help in regulating blood sugar levels, making them beneficial for individuals with diabetes.

Heart Health: Compounds in curry leaves may help lower bad cholesterol levels, thereby promoting heart health and reducing the risk of heart diseases.

Anti-inflammatory and Antioxidant Properties: Curry leaves contain antioxidants that help the body fight oxidative stress. They also have anti-inflammatory properties, which can help in reducing inflammation in the body.

Weight Management: Curry leaves are low in calories and high in fiber, making them beneficial for weight management. The fiber content promotes a feeling of fullness, preventing

overeating.

Hair Health: Curry leaves are often used in hair care products. They are believed to strengthen hair roots, prevent hair loss, and delay premature graying of hair.

Skin Care: The antibacterial and antifungal properties of curry leaves make them useful for treating various skin conditions. They can be applied topically to promote skin health.

Eye Health: Curry leaves contain vitamin A, which is essential for maintaining good eyesight and preventing eye-related disorders.

How can curry leaves offer taste and flavors in our Indian dishes?

Curry leaves are a quintessential ingredient in Indian cuisine, valued for the unique taste and aroma they impart to dishes. Here's how they contribute to the flavor profile of Indian dishes:

Aromatic Essence: Curry leaves have a strong, aromatic flavor that is released when they are heated in oil. This process, known as tempering or tadka, helps in infusing the oil with the essence of the leaves. The aromatic essence enhances the overall fragrance of the dish.

Subtle Bitterness: Curry leaves have a slightly bitter taste, which, when used in moderation,

adds a subtle depth to the flavor profile of the dish. This bitterness balances the other flavors in the dish, creating a harmonious taste.

Notes: The leaves also contribute earthy notes to the dish, making it feel grounded and

authentic. This earthiness is particularly important in traditional Indian recipes, where the combination of spices and natural flavors is crucial.

Enhancing Other Flavors: Curry leaves have the remarkable ability to enhance the flavors of other ingredients used in the dish. They complement spices like mustard seeds, cumin, and fenugreek exceptionally well, creating a well-rounded and flavorful taste.

Freshness: Fresh curry leaves have a vibrant green color and a fresh, citrusy aroma. Adding them to dishes imparts a sense of freshness, especially in curries and soups, making the overall culinary experience more delightful.

Versatility: Curry leaves are versatile and can be used in various dishes, including curries, soups, chutneys, and rice dishes. They adapt to different flavor profiles, making them a valuable ingredient in both vegetarian and non-vegetarian cuisines.

Recipes using Curry Leaves:

Curry Leaves Rice (Karivepaku Annam)

Ingredients:

• 1 cup cooked rice

• 1/2 cup fresh curry  leaves

•  2 tablespoons oil

• 1 teaspoon mustard seeds

• 1 teaspoon urad dal (black gram)

• 1 teaspoon chana dal (split chickpeas) 

• 2-3 dry red chilies, broken

• A pinch of asafoetida (hing) Salt to taste

• Instructions: 

• Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. 

• Add urad dal, chana dal, dry red chilies, and asafoetida.

• Fry until the dals turn golden brown. Add fresh curry leaves and sauté until they become crisp.

• Add the cooked rice and salt. Mix well, ensuring the rice is coated with the tempering.

•  Remove from heat and serve hot. You can garnish with roasted cashews or peanuts if desired.

• Curry Leaves Chutney (Karivepaku Pachadi) Ingredients:

• 1 cup fresh curry leaves 1/2 cup grated coconut

• 2-3 green chilies

• 1 small onion, chopped 1 tablespoon oil

• 1 teaspoon mustard seeds

• 1 teaspoon urad dal (black gram) A pinch of asafoetida (hing)

• Salt to taste Water, as needed

Instructions:

• Heat oil in a pan and add mustard seeds. When they splutter, add urad dal and

asafoetida.

• Fry until the dal turns golden brown.Add chopped onion, green chilies, and curry leaves.

• Sauté until the curry leaves wilt and the onions become translucent.Add grated coconut and sauté for a couple of minutes.

• Remove from heat and let it cool.Grind the sautéed mixture into a smooth paste, adding water as needed to achieve the desired consistency.

• Add salt to taste and blend once more.Serve this flavorful curry leaves chutney with dosa, idli, or rice.

Curry Leaf Chicken Curry. Ingredients:

• 500g chicken, cleaned and cut into pieces 

• 2 cups fresh curry leaves, washed and dried

•  2 onions, finely chopped

• 2 tomatoes, chopped

•  3-4 green chilies, slit

• 1 tablespoon ginger-garlic paste 

• 1 teaspoon mustard seeds

• teaspoon cumin seeds

·        1/2 teaspoon turmeric powder

·        1 teaspoon red chili powder (adjust to taste)

·        1 teaspoon coriander powder

·        1/2 teaspoon garam masala powder

·        Salt to taste

• 2 tablespoons oil 

• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Temper the Spices: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

2. Add chopped onions and sauté until they turn golden brown.Add Aromatics: Add ginger- garlic paste and sauté until the raw smell disappears. Add chopped tomatoes and green chilies.

3. Cook until the tomatoes are soft and the oil starts to separate. Add Spice Powders: Add turmeric powder, red chili powder, coriander powder, and salt.

4. Mix well and cook the masala until it releases oil from the sides of the pan. Cook the Chicken: Add the chicken pieces to the masala.

5. Coat the chicken evenly with the spices. Cover and cook on low-medium heat until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.

6. Add Curry Leaves: Once the chicken is cooked, add fresh curry leaves to the curry. Let them simmer in the curry for a couple of minutes to infuse their flavor.

7. Finish with Garam Masala: Sprinkle garam masala powder over the curry and give it a final stir. Adjust salt and spice levels according to your taste. Garnish and Serve: Garnish the curry with chopped fresh coriander leaves. Serve hot with rice, roti (Indian flatbread), or naan.

Curry Leaf Potato Fry

Ingredients:

• 4 potatoes, peeled and diced

• 1/2 cup fresh curry leaves

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 teaspoon red chili powder

• Salt to taste

• Cooking oil

Instructions:

1. Heat oil in a pan, add mustard seeds and cumin seeds.

2. Add the curry leaves and sauté until they turn crispy.

3. Add diced potatoes, red chili powder, and salt. Cook until the potatoes are tender and crispy on the outside.

4. Serve as a side dish.

Curry Leaf Rasam

Ingredients:

• 1/2 cup fresh curry leaves

• 1 small tomato, chopped

• 1/2 cup tamarind pulp

• 1/2 teaspoon black pepper

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• Salt to taste

Instructions:

1. Grind the curry leaves, black pepper, and cumin seeds into a fine paste.

2. In a pot, add the tamarind pulp, chopped tomato, turmeric powder, and salt. Bring to a boil.

3. Add the groundpaste and simmer for a few minutes.

4. Serve hot as a soup.

Curry Leaf Tea

Ingredients:

• 10-12 fresh curry leaves

• 1 cup water

• 1 teaspoon honey (optional)

• A slice of ginger (optional)

Instructions:

1. Boil the water and add the curry leaves (and ginger, if using).

2. Let it simmer for a few minutes.

3. Strain into a cup, add honey if desired, and enjoy a soothing cup of curry leaf tea.

7. Curry Leaf Fish Curry

Ingredients:

• 500g fish fillets

• 1/2 cup fresh curry leaves

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 2 teaspoons ginger-garlic paste

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• Salt to taste

• Cooking oil

Instructions:

1. Heat oil in a pan, add cumin seeds.

2. Add chopped onions and sauté until they turn translucent.

3. Add ginger-garlic paste and cook for a few minutes.

4. Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and curry leaves. Sauté until the tomatoes are soft.

5. Add fish fillets and cook until they are done.

6. Serve hot with steamed rice.

8. Curry Leaf Yogurt Dip

Ingredients:

• 1 cup fresh curry leaves

• 1 cup yogurt

• 1/2 teaspoon cumin seeds

• 2 cloves of garlic

• Salt to taste

Instructions:

1. Heat a pan, add cumin seeds and curry leaves. Sauté until the leaves turn crispy.

2. Allow the mixture to cool, then blend it with yogurt, garlic, and salt until smooth.

3. Serve as a dip with chips or fresh vegetables.

9. Curry Leaf Lemonade

Ingredients:

• 1/2 cup fresh curry leaves

• Juice of 2 lemons

• 4 cups water

• 1/4 cup sugar or honey

• Ice cubes

Instructions:

1. Boil 2 cups of water and add curry leaves. Let it steep for 15-20 minutes, then strain and let it cool.

2. In a pitcher, combine the curry leaf-infused water, lemon juice, sugar or honey, and remaining water.

3. Stir well, add ice cubes, and serve as a refreshing drink.

 Curry Leaf and Tomato Chutney

 Ingredients:

• 1 cup fresh curry leaves

• 2 large tomatoes, chopped

• 2 cloves of garlic

• 2-3 dried red chilies (adjust to your spice preference)

• 1 tablespoon cooking oil

• Salt to taste

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon urad dal (split black gram)

• 1/2 teaspoon cumin seeds

Instructions:

1. Heat oil in a pan and add mustard seeds, urad dal, and cumin seeds. Sauté until they start to splutter.

2. Add dried red chilies, garlic, and curry leaves. Sauté for a few minutes until the curry leaves become crispy.

3. Add the chopped tomatoes and cook until they turn soft and mushy.

4. Allow the mixture to cool and then blend it into a smooth chutney. You can add a little water if needed.

5. Season with salt to taste.

6. Serve this curry leaf and tomato chutney as a side with dosa, idli, or rice.

Conclusion.

In conclusion, curry leaves are not just a seasoning in Indian cuisine; they are a testament to the rich tapestry of flavors and aromas that define the country's culinary heritage. Their

aromatic essence, bitter undertones, and earthy notes make them a cherished ingredient in various dishes, from spicy curries to subtle chutneys. Beyond their culinary value, curry

leaves offer a multitude of health benefits, ranging from aiding digestion to potentially

regulating blood sugar levels.These vibrant green leaves are more than just an ingredient; they represent tradition, health, and the artistry of Indian cooking. As they continue to infuse their unique essence into dishes around the world, curry leaves stand as a testament to the enduring appeal of authentic, flavorful cuisine.

Ingredient Ideology | Delectable Diwali Delicacies… By: Dr. Kaviraj Khialani- celebrity master chef.

Introduction to Diwali 

Diwali, the "Festival of Lights," is a Hindu celebration in India and beyond. It symbolizes the triumph of light over darkness and good over evil. The key elements are lighting lamps, prayers, gift exchanges, fireworks, feasting, and home decoration. Diwali promotes family unity, new beginnings, and joy, transcending religious boundaries.

Brief history of Diwali

Diwali, with origins dating back to ancient India, is a festival deeply rooted in Hindu, Jain, and Sikh traditions. It celebrates the triumph of light over darkness and good over evil. Over time, it has evolved into a cultural celebration uniting people of various faiths, marked by the lighting of lamps, prayers, gift-giving, feasting, and fireworks. Diwali is a testament to India's cultural diversity and unity.

Why is Diwali celebrated?

Diwali is celebrated to mark the victory of light over darkness and good over evil. It commemorates Lord Rama's return, the worship of Goddess Lakshmi for prosperity, Lord Mahavira's nirvana in Jainism, and the release of Guru Hargobind Ji in Sikhism. Diwali is also a cultural celebration promoting unity, family togetherness, and the sharing of joy.

Brief about the food - clothing- and decor presented during Diwali time

Diwali, also known as the Festival of Lights, is a major Hindu festival celebrated by people all over the world. It is a time for families and friends to come together, exchange gifts, and enjoy delicious food and festivities.

Food

Diwali is a time of feasting and celebration, and food plays a major role in the festivities. Some of the most popular Diwali foods include:

·        Sweets: Diwali is known for its delicious sweets, such as gulab jamun, ladoo, jalebi, and barfi. These sweets are often made with nuts, dried fruits, and milk products, and are decorated with silver leaf and other edible embellishments.

·        Savories: Diwali savories include dishes such as samosas, kachori, pakoras, and chaat. These dishes are typically made with potatoes, peas, paneer, and other vegetarian ingredients, and are served with a variety of chutneys and sauces.

·        Main courses: Diwali main courses include dishes such as biryani, pulao, and korma. These dishes are typically made with rice or meat, and are served with a variety of vegetables and side dishes.

Clothing

Diwali is a time to dress up in new clothes and celebrate. Traditional Diwali clothing for men includes kurtas, dhotis, and sherwanis. Traditional Diwali clothing for women includes saris, lehengas, and salwar kameezes.

Many people also choose to wear modern or Western clothing on Diwali. However, it is important to dress respectfully, as Diwali is a religious festival.

Decor

Diwali is a time to decorate homes and businesses with lights, flowers, and other festive decorations. Some of the most popular Diwali decorations include:

·        Diyas: Diyas are small clay lamps that are filled with oil and lit on Diwali night. They are placed all over the house, inside and out, to symbolize the victory of light over darkness.

·        Rangoli: Rangoli are colorful designs that are created on the floor using colored powders, sand, and flowers. They are often created in the entrance of the house to welcome guests.

·        Lights: Diwali is also known as the Festival of Lights, so it is no surprise that lights play a major role in the decorations. String lights, lanterns, and other light decorations are hung all over houses and businesses.

Diwali is a time for celebration and joy, and food, clothing, and decor all play a role in making the festival special.

Indian rich and classic dishes to make in Diwali 

1.Papdi Chaat

Ingredients:

·        20-25 papdis (crispy deep-fried flour discs)

·        1 cup boiled and mashed potatoes

·        1/2 cup boiled chickpeas

·        1/2 cup finely chopped onions

·        1/2 cup chopped tomatoes

·        1/4 cup sweet tamarind chutney

·        1/4 cup green chutney (made with mint and coriander)

·        1/2 cup yogurt

·        1/2 teaspoon red chili powder

·        1/2 teaspoon roasted cumin powder

·        Salt to taste

·        Chopped coriander leaves for garnish

·        Sev (crispy chickpea flour noodles) for garnish

Method:

·        Arrange the papdis on a serving plate.

·        Top each papdi with mashed potatoes, chickpeas, onions, and tomatoes.

·        Drizzle sweet tamarind chutney and green chutney over the toppings.

·        In a bowl, mix yogurt with red chili powder, roasted cumin powder, and salt. Spoon this mixture over the papdis.

·        Garnish with chopped coriander leaves and sev. Serve immediately.

2. Thandai: Traditional Indian Drink

Ingredients:

·        1 cup almonds

·        1/4 cup cashews

·        1/4 cup pistachios

·        2 tablespoons poppy seeds

·        1 tablespoon melon seeds

·        10-12 black peppercorns

·        1/2 teaspoon fennel seeds

·        1/2 teaspoon cardamom seeds

·        A pinch of saffron strands

·        1 cup sugar

·        4 cups milk

Method:

·        Soak almonds in hot water to peel them. Grind almonds, cashews, pistachios, poppy seeds, melon seeds, black peppercorns, fennel seeds, cardamom seeds, and saffron strands into a fine paste.

·        Boil the milk and add sugar, then let it cool.

·        Mix the nut paste with the milk and refrigerate for a few hours.

·        Serve chilled.

3. Aloo Tikki

Ingredients:

·        4 medium-sized potatoes, boiled and mashed

·        1/2 cup bread crumbs

·        2 tablespoons cornflour

·        1 teaspoon red chili powder

·        1 teaspoon garam masala

·        Salt to taste

·        Oil for frying

Method:

·        In a bowl, combine mashed potatoes, bread crumbs, cornflour, red chili powder, garam masala, and salt.

·        Shape the mixture into small, flat patties or tikkis.

·        Heat oil in a pan and fry the tikkis until they are golden brown and crispy on both sides.

·        Serve hot with chutney.

4. Veg Biryani

Ingredients

·        1 cup basmati rice

·        1.5 cups mixed vegetables (carrots, peas, beans, etc.)

·        1 onion, sliced

·        2 tomatoes, chopped

·        1/4 cup plain yogurt

·        2 tsp biryani masala

·        1/2 tsp turmeric powder

·        1/2 tsp garam masala

·        2 cups water

·        Salt to taste

Instructions:

·        Rinse the rice and soak for 30 minutes.

·        In a large pot, heat oil and sauté the onions until golden.

·        Add vegetables, spices, and yogurt. Cook for a few minutes.

·        Drain the rice and add it to the pot. Stir well.

·        Add water, bring to a boil, and then simmer, covered, until the rice is cooked.

·        Fluff the biryani with a fork before serving.

5. Dal Panchmel

Ingredients

·        1/4 cup tuvar dal (split pigeon peas)

·        1/4 cup chana dal (split Bengal gram)

·        1/4 cup moong dal (split green gram)

·        1/4 cup urad dal (split black gram)

·        1/4 cup masoor dal (red lentils)

·        1 onion, finely chopped

·        2 tomatoes, chopped

·        1 tsp cumin seeds

·        1/2 tsp turmeric powder

·        1 tsp garam masala

·        Salt to taste

Instructions

·        Wash and soak all dals for 30 minutes.

·        Cook dals with water, turmeric, and salt until soft.

·        In a separate pan, heat oil, add cumin seeds, and sauté onions.

·        Add tomatoes, spices, and cooked dal. 

·        Simmer for a few minutes.

6. Malai Kofta Curry

Ingredients

For Koftas:

·        2 cups mashed paneer (cottage cheese)

·        1/4 cup grated potatoes

·        1/4 cup grated carrots

·        1/4 cup all-purpose flour

·        Salt, pepper, and garam masala to taste

For Curry:

·        1 cup tomato-onion paste

·        1/2 cup fresh cream

·        1/2 tsp ginger-garlic paste

·        1 tsp garam masala

·        Salt and sugar to taste

Instructions

·        Mix kofta ingredients, shape into balls, and fry until golden.

·        In a separate pan, heat oil, add ginger-garlic paste, and sauté tomato-onion paste.

·        Add spices and cream. 

·        Simmer and add koftas.

7. Missi Roti

Ingredients

·        1 cup besan (gram flour)

·        1 cup whole wheat flour

·        2 tbsp oil

·        1 tsp ajwain (carom seeds)

·        Salt to taste

·        Water for kneading

Instructions

·        Mix both flours, oil, ajwain, and salt.

·        Knead into a soft dough using water.

·        Roll into rotis and cook on a hot griddle.

8. Gulab Jamun

Ingredients

·        1 cup milk powder

·        1/4 cup all-purpose flour

·        1/4 cup ghee (clarified butter)

·        1/4 cup milk

·        1/4 tsp baking soda

For Sugar Syrup:

·        Sugar, water, cardamom, and rose essence

Instructions

·        Mix milk powder, flour, ghee, baking soda, and milk to form a smooth dough.

·        Shape into small balls and fry until golden.

·        Soak in hot sugar syrup.

9. Rabdi Malpua

Ingredients

For Malpua:

·        1 cup all-purpose flour

·        1/2 cup milk

·        1/4 cup sugar

·        1/4 tsp cardamom powder

For Rabdi:

·        2 cups milk

·        1/2 cup sugar

Instructions

·        Mix malpua ingredients into a batter and fry in ghee.

·        Boil milk and sugar for rabdi until it thickens.

·        Soak malpuas in rabdi and serve.

Conclusion

Diwali is a vibrant and joyous festival celebrated by people of diverse backgrounds, symbolizing the victory of light over darkness, good over evil, and the pursuit of prosperity and spiritual growth. It is a time for family gatherings, the exchange of gifts, and the enjoyment of delectable Indian dishes like Veg Biryani, Dal Panchmel, Malai Kofta Curry, Missi Roti, Gulab Jamun, and Rabdi Malpua. These recipes represent the rich and delicious culinary traditions associated with Diwali, making the festival a feast for the senses and a celebration of unity and hope. Wishing all our readers a very happy & prosperous Diwali!

Ingredient Ideology | The Sea Buck Thorn Saga By: Dr. Kaviraj Khialani- Celebrity Master Chef

The Sea Buck Thorn Saga

Introduction to Sea Buck Thorn- Sea buckthorn is a thorny shrub known for its nutritious berries. These berries are rich in vitamins, minerals, and antioxidants, making them popular for their potential health benefits. Sea buckthorn has a history in traditional medicine and is used in various products like juices and skincare items. It can thrive in challenging environments and is now grown commercially. Its nutritional value and potential health advantages have gained attention in recent years.

Origin and its history

 Sea buckthorn originated in Europe and Asia. It has a history of use in traditional medicine and culinary practices, known for its nutritional and medicinal value. Modern research has highlighted its high antioxidants, vitamins, and fatty acids, leading to its use in supplements, skincare, and commercial cultivation.

What are its health benefits?

 Sea buckthorn is believed to offer several health benefits, including:

1. High in Antioxidants: It's rich in antioxidants that may help protect cells from damage.

2. Boosts Immunity: The high vitamin C content can support the immune system.

3. Skin Health: Sea buckthorn oil is used in skincare products for its potential to nourish and heal the skin.

4. Heart Health: Some studies suggest it may promote heart health by reducing cholesterol levels.

5. Anti-Inflammatory: It may have anti-inflammatory properties, which can help with various health issues.

How do we incorporate it into our day to day use and consumption.?

 You can incorporate sea buckthorn into your daily consumption in several ways:

1. Sea Buckthorn Berries: You can eat fresh sea buckthorn berries if they are available in your region. They have a tart flavor and can be used in salads, smoothies, or as a topping for yogurt.

2. Sea Buckthorn Juice: Sea buckthorn juice is a popular way to enjoy its benefits. You can drink it on its own or mix it with other fruit juices.

3. Supplements: Sea buckthorn is available in supplement form, such as capsules or oil. You can take these as directed on the product label.

4. Cooking: Sea buckthorn oil can be used in cooking and salad dressings for its unique flavor and potential health benefits.

5. Skincare: Sea buckthorn oil is used in various skincare products, such as creams and serums, to nourish and protect the skin.

Remember to check product labels for dosage recommendations and consult with a healthcare professional before adding sea buckthorn supplements to your routine, especially if you have any underlying health conditions or are taking medications.

4 to 5 varieties of it available and recipes of drinks which can be made with sea buck thorn?

Here are four to five varieties of sea buckthorn and some recipes for drinks you can make with this nutritious fruit:

Varieties of Sea Buckthorn:

1. Common Sea Buckthorn: This is the most widely recognized variety, with tart and tangy orange berries.

2. Dwarf Sea Buckthorn: Smaller in stature, this variety also produces orange berries and is often found in mountainous regions.

3. American Sea Buckthorn: Native to North America, it has slightly different characteristics and can be used similarly to common sea buckthorn.

4. Himalayan Sea Buckthorn: Grown in the Himalayan region, it's known for its vibrant orange berries and potential medicinal properties.

5. Siberian Sea Buckthorn: Found in Siberia and northern China, it produces smaller, more sour berries.

Recipes for Sea Buckthorn Drinks:

1. Sea Buckthorn Smoothie:

   - Ingredients:

     - 1 cup sea buckthorn berries (fresh or frozen)

     - 1 banana

     - 1/2 cup Greek yogurt

     - 1/2 cup orange juice

     - 1 tablespoon honey (optional for sweetness)

   - Instructions: 

 1. Blend all the ingredients together until smooth. Adjust sweetness with honey if desired.

2. Sea Buckthorn Lemonade:

   - Ingredients:

     - 1 cup sea buckthorn juice

     - 2-3 tablespoons fresh lemon juice

     - 1 tablespoon honey (adjust to taste)

     - 1 cup water

     - Ice cubes

   - Instructions:

     1. Mix sea buckthorn juice, lemon juice, and honey in a pitcher.

     2. Add water and stir until well combined.

     3. Serve over ice.

3. Sea Buckthorn Tea:

   - Ingredients:

     - 1 tablespoon dried sea buckthorn berries

     - 1 cup hot water

     - Honey or sweetener to taste (optional)

   - Instructions:

     1. Place dried sea buckthorn berries in a cup.

     2. Pour hot water over the berries.

     3. Let it steep for 5-10 minutes.

     4. Add honey or sweetener if desired.

4. Sea Buckthorn Mojito (Non-Alcoholic):

   - Ingredients:

     - 1/4 cup sea buckthorn juice

     - 1/4 cup fresh lime juice

     - 2 tablespoons honey or simple syrup

     - 8-10 fresh mint leaves

     - Sparkling water

     - Ice

   - Instructions:

     1. Muddle mint leaves with lime juice and honey in a glass.

     2. Add sea buckthorn juice and ice.

     3. Top up with sparkling water and stir gently.

These recipes provide delicious ways to enjoy the nutritional benefits of sea buckthorn in refreshing drinks. Adjust sweetness and ingredients to suit your taste preferences.

Conclusion:

 In conclusion, sea buckthorn is a versatile and nutritious fruit with a rich history of use in traditional medicine and culinary practices. It offers potential health benefits due to its high antioxidant content, vitamins, and fatty acids. There are various varieties of sea buckthorn, and you can incorporate it into your daily consumption through smoothies, lemonades, teas, and mocktails. Enjoy its unique flavor and potential health advantages as you explore these delicious sea buckthorn-based drink recipes.

Ingredient Ideology | Sweet Delicacies To Enjoy With A Twist By Dr. Kaviraj Khialani

Sweet Delicacies To Enjoy With A Twist

Sweet treats and temptations have always been a weakness for many of us. We have been attracted towards a number of sweet dishes since a long time now and be it Indian regional options, international favorites or even fusion and innovative combinations as well.

What is important to note is that the quantity of sugar especially refined variety which is getting into our system can be challenging at times due to some medical conditions in some people. It is advisable to consume these sweet treats in moderation and prevention is always better than cure. Let us have a brief overview on the use of natural sweeteners as well to get an idea if we can try using them instead in some of our sweet delicacies.

What are Natural Sweeteners?

• Natural sweeteners are substances that are derived from plants or natural sources and are used to sweeten food and beverages. 

• They are often considered a healthier alternative to refined sugars and artificial sweeteners because they typically contain fewer calories and may have other potential health benefits.

• these natural sweeteners are considered healthier alternatives to refined sugars, they should still be consumed in moderation as part of a balanced diet. 

Common Natural Sweeteners Includes : 

1. Honey

2. Mepal syrup

3. Stevia 

4. Dates syrup 

5. Coconut sugar 

Classify Natural Sweeteners

Natural sweeteners can be classified into several categories based on their sources and characteristics:

Plant-based sweeteners

• Honey: Produced by bees from flower nectar.

• Maple Syrup: Derived from the sap of sugar maple trees.

• Coconut Sugar: Made from the sap of coconut palm trees.

• Date Syrup: Created from dates.

• Stevia: Extracted from the leaves of the Stevia rebaudiana plant.

  Fruit-Based Sweeteners:

• Fruit Juices: Fruit juices, such as apple or pear juice, can be used as natural sweeteners in recipes.

• Banana Puree: Mashed bananas can sweeten baked goods.

1. Root and Tuber-Based Sweeteners:

• Molasses: A byproduct of sugar production from sugarcane or sugar beets.

• Yacon Syrup: Extracted from the yacon plant's roots.

Note: these sweeteners may have different flavors, sweetness levels, and uses in cooking and baking, so it's essential to choose the one that best suits your culinary needs and dietary preferences.

What are the Nutritional benefits of Natural Sweeteners 

Natural sweeteners often have some nutritional benefits when compared to refined sugars or artificial sweeteners. 

Honey: Contains antioxidants, which can help protect cells from damage.

Provides small amounts of vitamins and minerals, including vitamin C, calcium, and potassium.

Maple Syrup:

Contains antioxidants and anti-inflammatory compounds.

Provides small amounts of minerals like manganese and zinc

Stevia:

Has no calories and does not raise blood sugar levels.

Some studies suggest it may help lower blood pressure.

Coconut Sugar:

Contains small amounts of vitamins and minerals like iron, zinc, and calcium.

Date Syrup:

Contains dietary fiber, which can aid digestion.

Provides small amounts of minerals like potassium and magnesium.

Why are Natural Sweeteners preferred over artificial Sweeteners 

Natural Origin: Natural sweeteners are derived from plants or other natural sources, which can appeal to individuals seeking minimally processed and naturally occurring ingredients in their diet.

Perceived Health Benefits: Many people perceive natural sweeteners as healthier alternatives to artificial ones. Benefits of antioxidants, vitamins, or minerals.

Lower Caloric Content: Most natural sweeteners provide calories but are often sweeter than table sugar, allowing people to use smaller amounts while achieving the desired level of sweetness. In contrast, artificial sweeteners are non-caloric.

Potential for Antioxidants and Nutrients: Natural sweeteners like honey and maple syrup can contain antioxidants and small amounts of vitamins and minerals, providing additional potential health benefits.

Limited Side Effects: Artificial sweeteners, when consumed in excess, can sometimes lead to gastrointestinal discomfort or have a laxative effect. Natural sweeteners are less likely to cause such side effects.

 Use of Natural Sweeteners in Indian Cooking

Jaggery (Gur): Jaggery, a traditional sweetener made from sugarcane juice or date palm sap, is a staple in Indian cooking. It is used to sweeten desserts 

Eg : gulab jamun, jalebi, and payasam. 

Honey: Honey is used as a sweetener and flavor enhancer in many Indian sweets and beverages.

Eg: shrikhand, lassi, ladoos and herbal tea.

Maple Syrup: While not native to India, maple syrup is sometimes used as a sweetener in recipes that require a Western touch. 

Eg: pancakes, waffles, or baked goods.

Coconut Sugar: Coconut sugar is used in South Indian cuisine to sweeten dishes.

Eg: coconut-based sweets, payasam, and rice cakes.

Yogurt and Curd: In many Indian recipes, yogurt or curd is used as a natural sweetener and a source of probiotics.

Eg: raita, shrikhand, and some rice preparations.

Honey Carrot Kheer

Method:                                                     

• Put the pan on low-medium heat and saute the carrots in ghee for a few minutes.

• Add sugar and water and cook until the carrots are soft and tender.

• Now add milk and keep it on the boil for a few minutes.

• Now add your cashew nuts and cardamom and serve it hot. (You can also serve carrot kheer cold based on your liking!).

  Method:

  • In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.

  • Add cardamom in it.

  • Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.

  
  Patishapta

Prepare the patishapta:

• Take maida, sooji, and rice flour in a bowl.

• Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.

• Heat the non stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.

• Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.

• Place it on the plate. Serve hot or cold.

• You can pour condensed milk over it before serving

 Sevai with stevia

Method:

• Take 1 litre of milk in large surface pan and cook it on medium flame. Continuously stir the milk to avoid stickiness of the milk particles to the bottom of the pan.

• Add wheat vermicelli to the boiling milk.

•  Once Vermicelli comes to boil after 8-10 mins, add 40g of 4 4. Magic leaf stevia sweetener to the boiling milk and mix it well.

• When the vermicelli softens and floats on the top, add the ¼ teaspoon of cardamom powder and mix it well.

• The vermicelli kheer is ready to serve. Serve it chilled or hot

Maple gulab jamun

Method :

• Prepare A Flour Dough

To start making this unique sweet delicacy first, mash the khoya and mix it in the flour and baking soda and knead into firm dough.

• Give The Dough Ball Shape And Deep Fry

Next, shape the dough into smooth marble-sized balls. Now, take a kadhai on low heat and heat the ghee. Add balls of dough to the ghee and fry until they turn light brown. Keep aside.

• Make Maple And Milk Syrup

In another pot bring maple syrup and milk to boil on high flame. Do not stir. Cook till syrup thickens a bit and let it cool for about 30 mins.

Strain The Syrup, Add Cardamom And Boil Again

Next, strain the prepares syrup through a fine nylon sieve or muslin cloth, add cardamom and bring syrup to a boil again.

Add Gulab Jamuns To The Syrup And Serve

Finally, in the syrup Add the fried gulab jamuns and put off the heat. Let jamuns soak for at least half an hour before serving.

 Nutribar

Method : 

• Roast Sunflower seeds, almonds, cashews, black currants, magaj seeds, pumpkin seeds in a pan. In a bowl combine all together.

• Take the dates in a bowl and remove the date seeds and take the dates in a mixer bowl and grind it.

• Heat ghee in a pan and fry the date paste on low flame. When the date paste starts to come out from the pan, turn off the heat and add it to the dryfruit mixture in the bowl.

• Now add two tablespoons of honey or date syrup to the mixture. Now add a pinch of salt and cardamom powder to it and mix all together well.

• Line a square tin with butter paper and spread this mixture evenly. Keep it in the fridge for an hour and cut in vertical bars shape as per your choice. Serve.

Can Natural Sweeteners help in Controlling issues related to Diabetes? If yes ? Why ?

Natural sweeteners can be part of a diabetes management plan, but their impact on blood sugar levels varies depending on the type of sweetener and how they are used. 

Stevia is a natural sweetener that does not raise blood sugar levels, as it contains no carbohydrates.

monk fruit extract has no calories and does not affect blood sugar levels. It can be used as a sugar substitute for people with diabetes.

Agave nectar has a lower glycemic index than table sugar, meaning it may have a smaller impact on blood sugar levels. 

It's essential for individuals with diabetes to work with a healthcare professional or registered dietitian to develop a personalized nutrition plan.

Conclusion

• The use of natural sweeteners in cooking offers several potential health benefits, making them appealing alternatives to refined sugars and artificial sweeteners.

• Natural sweeteners should be used in moderation, and individual dietary needs and preferences should be taken into account. 

Ingredient Ideology | Passion For Pearl Millets By: Dr. Kaviraj Khialani- Celebrity Master Chef.

What are Millets?

Ans: - Millets are small-seeded grains grown in many parts of the world, known for their nutritional value and resilience in challenging conditions. They are used to make various foods like flatbreads and porridge and are gluten-free, making them a healthy and sustainable food source.

Types of Millets?

 There are several types of millets including:

1. Pearl Millet: Bajra 

2. Finger Millet: Ragi 

3. Foxtail Millet: Kangni 

4. Proso Millet: Cheena 

5. Little Millet: Kutki 

6. Kodo Millet: Kodra 

7. Barnyard Millet: Jhangora 

These millet varieties are grown and used for various culinary purposes in different parts of the world.

What is Pearl millet?

Pearl millet, known as "bajra" in Hindi, is a nutritious, drought-tolerant cereal grain commonly used to make flatbreads and porridge in India and other regions. It is rich in nutrients and plays a vital role in food security, particularly in arid areas.

Features & health benefits of Millets

Millets offer health benefits such as being gluten-free, rich in fiber, and packed with essential nutrients. They support digestion, heart health, weight management, and have antioxidant properties, making them a valuable addition to a balanced diet. Additionally, millets are sustainable and require less water to grow.

How are millets useful in daily cooking?

 Millets are versatile in daily cooking. They can be used to make flatbreads, porridge, rice substitutes, salads, soups, and even baked goods. They add nutrition, texture, and variety to your meals.

How have millets been used in Indian cuisine over the years?

 Millets have been used in Indian cuisine for centuries. Millets have been a staple food in India, but their popularity declined. They are now making a comeback due to their nutritional value and environmental benefits. Millets are used in a variety of dishes, including flatbreads, porridge, snacks, sweets, and fermented foods.

5 easy Recipes using Pearl millets (step by step) 

Here are five easy recipes using pearl millets (bajra) with step-by-step instructions:

1. Bajra Roti (Pearl Millet Flatbread):

Ingredients:

- 1 cup bajra flour (pearl millet flour)

- Warm water (as needed)

- A pinch of salt (optional)

Instructions:

1. In a bowl, combine bajra flour and salt.

2. Gradually add warm water and knead the mixture into a soft, smooth dough.

3. Divide the dough into equal portions and roll them into flatbreads (rotis).

4. Heat a griddle or tava over medium-high heat and cook the rotis on both sides until they are cooked and have brown spots.

5. Serve hot with your choice of side dishes.

2. Bajra Khichdi (Pearl Millet Porridge):

Ingredients:

- 1 cup bajra (pearl millet)

- 1/2 cup moong dal (split green gram)

- 2-3 cups water

- Salt to taste

- Ghee for garnish (optional)

Instructions:

1. Wash and soak bajra and moong dal for a few hours.

2. In a pressure cooker, add soaked bajra, moong dal, water, and salt.

3. Pressure cook for 3-4 whistles until they are well-cooked and mushy.

4. Serve hot, garnished with ghee if desired 

3. Bajra Upma (Pearl Millet Breakfast Dish):

Ingredients:

- 1 cup bajra (pearl millet)

- 1/4 cup mixed vegetables (carrots, peas, etc.)

- 1 small onion, finely chopped

- 1-2 green chilies, finely chopped

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 2 tablespoons oil

- Salt to taste

Instructions:

1. Wash and soak bajra for a few hours.

2. Heat oil in a pan, add mustard seeds and cumin seeds. Let them splutter.

3. Add chopped onions and green chilies. Sauté until onions turn translucent.

4. Add mixed vegetables and cook for a few minutes.

5. Drain the soaked bajra and add it to the pan.

6. Add salt and water, cover, and simmer until the bajra and vegetables are cooked.

7. Serve hot as a savory porridge.

4. Bajra Kheer (Pearl Millet Pudding):

   Ingredients:

- 1/2 cup bajra (pearl millet)

- 4 cups milk

- 1/2 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- A pinch of saffron strands (optional)

- Chopped nuts (e.g., almonds, cashews, pistachios) for garnish

Instructions:

1. Rinse the bajra under running water until the water runs clear. Soak the rinsed bajra in enough water for about 3-4 hours or overnight. Drain the excess water.

2. In a pressure cooker, add the soaked and drained bajra along with 1 cup of water. Pressure cook for about 3-4 whistles or until the bajra becomes soft and cooked. Set it aside.

3. In a separate large pot, bring 4 cups of milk to a boil. Lower the heat and add the cooked bajra to the milk. Stir well and let it simmer on low heat for about 20-25 minutes, stirring occasionally.

4. Add sugar and continue to simmer the kheer until it thickens slightly. Stir in cardamom powder and saffron strands (if using).

5. Garnish the Bajra Kheer with chopped nuts (e.g., almonds, cashews, pistachios).

6.Serve the Bajra Kheer either warm or chilled, according to your preference.

5. Bajra Snacks (Pearl Millet Crisps):

Ingredients:

- 1 cup bajra (pearl millet) flour

- 1/4 cup rice flour

- 1/4 cup besan (gram flour)

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- Salt to taste

- Water (as needed)

- Oil for deep frying

Instructions:

1. In a mixing bowl, combine bajra flour, rice flour, besan, red chili powder, cumin seeds, asafoetida, and salt.

2. Gradually add water and knead the mixture into a smooth, stiff dough. The dough should not be too soft.

3. Heat oil in a deep frying pan or kadai over medium heat. Take a small portion of the dough and roll it into a ball. Flatten it between your palms or on a greased surface to form a thin round disc. Repeat this process for the rest of the dough.

4. Carefully slide the flattened discs into the hot oil one at a time. Fry them until they become golden brown and crisp. Make sure to flip them occasionally for even frying. Remove the fried bajra snacks using a slotted spoon and drain excess oil by placing them on paper towels.

5. Allow the snacks to cool completely before storing them in an airtight container. Serve as a crunchy and delicious snack with tea or as a side dish.

Conclusion

As a collection of small-seeded grains, millets have historically been a staple meal in many countries across the world, including India. They are renowned for their high nutritional content, flexibility in the kitchen, and agricultural sustainability. Because of its advantages for the environment and for human health, millets have become more popular recently. Your everyday meals may become more varied and nutritious by using these recipes. Millets are a beneficial complement to a balanced diet since they are free of gluten, high in fibre, and packed with vital minerals.

Ingredient Ideology | Flavours of Andaman & Nicobar Islands By: Dr. Kaviraj Khialani- Celebrity Master Chef

INTRODUCTION:

Andaman and Nicobar Islands are a stunning archipelago located in the Bay of Bengal, off the eastern coast of India. It consists of a total of 572 islands, out of which only a few are inhabited. The islands are known for their pristine white sandy beaches, crystal-clear turquoise waters, and lush greenery. The rich biodiversity of islands includes exotic marine life, coral reefs, and dense forests. It’s a paradise for nature lovers and adventure enthusiasts, offering activities like snorkeling, scuba diving, and trekking. The islands also have a rich history, with remnants of colonial-era buildings and the infamous Cellular Jail, known for its role in India’s struggle for independence. The local culture of the islands is a blend of indigenous tribes and settlers from various parts of India, making it a unique cultural experience.

COMMON INGREDIENTS USED IN THE COOKING ON THESE ISLANDS:

The cuisine of Andaman and Nicobar Islands is influenced by the local tribal communities and the settlers from different parts of India. Common ingredients used in cooking include seafood like fish, crabs, and prawns, as well as coconut, rice, and various tropical fruits and vegetables. The use of spices like turmeric, ginger, garlic, and mustard seeds adds flavor to the dishes. The cuisine is known for its fresh and simple preparations, highlighting the natural flavours of the ingredients. It's a delightful blend of coastal and traditional Indian flavors.

METHODS OF COOKING APPLIED IN THE COOKING ON THE ISLANDS:

In Andaman and Nicobar Islands, various cooking methods are applied to create delicious dishes. Grilling and barbecuing are common methods, especially for seafood. Steaming is also popular, especially for fish and vegetables, as it helps retain their natural flavors. Stir-frying is another technique used to quickly cook ingredients with a mix of spices and sauces. Boiling and simmering are used for soups and stews. Additionally, traditional methods like smoking and sun-drying are employed to preserve and enhance the flavors of certain ingredients. The diverse cooking methods contribute to the unique and flavorful cuisine of the islands.

HERE ARE A FEW RECIPES FROM THE ISLANDS OF ANDAMAN & NICOBAR:

RECIPE-1] CHILLI MASALA FISH CURRY 

Ingredients:

500 grams fish, cut into small pieces

2 onions, finely chopped

 3 tomatoes, pureed

 2 green chilies, slit

 1 tablespoon ginger-garlic paste

 1 teaspoon turmeric powder

 1 tablespoon red chili powder

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

Salt to taste

2 tablespoons oil

Fresh coriander leaves for garnish

METHOD:

1. Heat oil in a pan or kadai over medium heat.

2. Add chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and slit green chilies. Cook for a minute until the raw smell disappears.

4. Add the pureed tomatoes and cook until the oil separates from the masala.

5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.

6. Add the chicken or fish pieces to the masala and coat them evenly. Cook for a few minutes.

7. Add water as needed to adjust the consistency of the curry.

8. Cover the pan and simmer until the chicken or fish is cooked through and tender.

9. Garnish with fresh coriander leaves.

10. Serve the Chilli Curry hot with steamed rice or roti.

RECIPE-2] ISLAND STYLE PRAWN COCONUT CURRY

Ingredients:

12-15 no medium prawns

1/2 cup tamarind paste

6-7 black peppercorns

2 tsp garlic paste

2 tsp ginger paste

1 tsp cumin seeds

½ tsp mustard seeds

4-5 garlic cloves, chopped

1 tsp red chilli powder

4 tbsp refined oil

1 cup onions, chopped

1 lemon for its juice.

1 tbsp green chillies, chopped

½ tsp turmeric

1 cup coconut milk

2 tbsp coriander leaves, chopped

Salt

Water

Method: 

1.Deshell and devein the prawns, wash them well.

2.Marinate the prawns with a mixture of ginger paste, garlic paste, red chilli powder, salt and lemon juice.

3.Heat refined oil in a pan, add chopped garlic and saute. Add black peppercorns, cumin seeds, mustard seeds and stir.

4.Then add onions, green chillies, red chilli powder, turmeric powder and saute well.

5.Now add tamarind paste, salt and the prawns to the curry. Stir well.

6.Add coconut milk. Garnish with the coriander leaves and serve hot.

RECIPE- 3] FISHY FARE ALL THE WAY 

Ingredients:

1.5kg fish fillets Basa

 Salt to taste

1 ½ tsp ground turmeric

6 tbsp of vegetable oil, or mustard oil

1 large white onion, finely grated

4 garlic cloves, crushed

1 knob of ginger, 2.5cm long, peeled and crushed to a paste

1 tbsp of ground coriander

1 tsp ground cumin

1 tsp chilli powder

3 tbsp of tomato purée

200g of tomatoes, cut into 2.5cm cubes

3-4 cups warm water for the gravy.

½ tsp sugar to balance the flavours.

Method:

1.Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and set aside for 30 minutes

2.In a shallow saucepan, heat 5 tbsp of the oil over a medium-high heat. If you are using mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside

3.Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato purée and diced tomatoes. Pour in the warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan

4. Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes.

5. To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.

RECIPE- 4] MARINATED BAKED FISH FARE

Ingredients

300 grams salmon fish

For Marination

8 cloves garlic

2 handful coriander leaves

1 piece ginger

2 tablespoon lime juice

1 tablespoon grated lime zest

1 tablespoon red chilli powder

½ teaspoon cumin powder

½ tablespoon garam masala powder

Salt as required

1 cup oil

3 tablespoon gram flour (besan)

120 grams hung curd

METHOD:

1. Prepare A Special Ginger-Garlic Paste, to begin with wash and clean the fish. Next, make a fine paste with half of the vegetable oil, garlic, coriander, ginger, red chilli powder, cumin powder, garam masala, lime juice and zest, and salt.

2. Make Gram Flour Paste, heat the oil in a pan and add the gram flour, stir to make a paste, and cook for about a minute till fragrant and lightly colored.

3. Add Spice Paste, Yoghurt & Marination Ingredients Add the mixture to the spice paste and combine with the yoghurt. Mix well all the ingredients for the marinade.

5. Marinate the Fish Cubes & Preheat the Oven. Gently rub the marinade over the fish pieces and marinate for an hour. Preheat the oven to 200 degrees Celsius and spread out the marinated fish in a baking dish.

6. Bake For 10-15 Minutes, Bake the tandoori fish for 10-15 minutes on the top rack turning the fish pieces once. Baste the fish pieces once or twice during cooking with butter. Serve hot with chutney or sauce.

RECIPE- 5] DESI BREAD IN THE BASKET

INGREDIENTS 

1 cup Maida

1 tablespoon olive oil 

For Seasoning

Salt as required

For Dough

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sugar

2 teaspoon refined oil

2 tablespoon yoghurts (curd)

2 tablespoon lukewarm milk

METHOD:

1. Knead the Dough for The Kulcha, to prepare the dough, take a large bowl and sieve the flour in it. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare a firm dough. Cover it with a damp cloth and keep it aside.

2.Now take the dough and divide it into two equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of aloo filling in the centre of the flatten dough and close the kulcha well. Sprinkle some flour over it and roll it again into a paratha.

3.Toast the Kulcha On Both Side, Take a non-stick pan, add olive oil and heat it over medium flame. When oil bubbles start to rise, gently place the kulcha in the pan and cook for a minute. Flip the kulcha and cook the other side till both sides turn crispy and golden brown in colour. Once done, serve hot with Amritsari Chole.

RECIPE- 6] COCO NAKA SWEET BON BONS

Ingredients:

grated coconut- 1/ ½ cup.

Cardamom powder- 1/2 tsp

Condensed milk- 3/4 cup

Ghee- 1 tbsp

dessicated coconut- 1 /½ cup

Method.

1.In a pan, add ghee add grated coconut and saute on low flame

2.Add condensed milk, cardamom powder, mix well

3.Stir continuously

4.Pour the mixture in a big bowl, make small balls

5.Roll balls in the desiccated coconut

6. Serve it

CATEGORY OF PEOPLE WHO VISIT ANDAMAN AND NICOBAR ISLANDS AND FOR WHAT PURPOSE?

People from various backgrounds visit Andaman and Nicobar Islands. Tourists come to explore the stunning beaches, indulge in water sports, and experience the vibrant marine life. Nature enthusiasts visit to witness the rich biodiversity and explore the lush forests. Adventure seekers come for activities like scuba diving, snorkeling, and trekking. History buffs are drawn to the islands’ colonial past and the infamous Cellular Jail. The islands also attract honeymooners looking for a romantic getaway. Additionally, researchers and scientists visit to study the unique ecosystems and marine life. The islands cater to a diverse range of visitors, offering something for everyone.

THINGS TO BE DONE TO MAKE THIS FOOD AND CUISINE MORE POPULAR FOR THE PEOPLE IN THE METROS:

To make the food and cuisine from Andaman and Nicobar Island more popular in the metros, we can focus on promoting its unique flavors and ingredients. Collaborating with popular restaurants and food festivals in the metros can help introduce these dishes to a wider audience. Highlighting the freshness and sustainability of the ingredients, as well as the cultural significance of the cuisine, can also generate interest. Additionally, social media campaigns, food blogs, and online platforms can be utilized to showcase the deliciousness of Andaman and Nicobar’s culinary offerings. Let’s spread the word and bring these mouth-watering dishes to the food lovers in the metros!

CONCLUSION:

Andaman and Nicobar Islands are a treasure trove of flavors! With their fresh seafood, tropical fruits, and aromatic spices, the cuisine of these islands is a delightful fusion of coastal and traditional Indian flavors. From grilled seafood to steamed delicacies, each dish showcases the natural goodness of the ingredients. The unique cooking methods and use of local spices make the flavors truly unforgettable. So, if you're a food lover, don't miss the chance to explore the diverse and delicious flavors of Andaman and Nicobar Islands!

Ingredient Ideology |Tasty Ways With Shepherd’s Pie By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Classic- Cozy & Comforting choice to feast on!

Shepherd's pie, common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes. This cottage pie was the precursor to shepherd's pie, which was coined in the middle of the 19th century. However, as time went on, a distinction was made: shepherd's pie referred to a dish made with lamb (because sheep are tended to by shepherds!), and cottage pie referred to a dish made with beef. 

The dish has many variants, but the defining ingredients are red meat and onions in gravy or sauce, with a topping of mashed potato. Sometimes other vegetables are added to the filling, such as peas, sweetcorn, celery or carrots. It is sometimes also gratinate with grated cheese. Irish Shepherd's Pie is a delicious comforting dish perfect for celebrating upcoming St Patrick's Day. Ground meat is cooked with lots of vegetables and topped with delicious mashed potatoes and cheese and then baked to create a perfect golden crust, while shepherd's pie uses lamb, Cottage Pie uses beef.

In early cookery books, the dish is given as a way of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having a mashed potato crust on top. A more elaborate version in 1921 by Auguste Escoffier consisted of a baked potato whose contents were emptied, mixed with diced meat and lyonnaise sauce and returned to the potato shells or skins to be baked. This version is not found in standard cookbooks. 

Here are a few of my ways with easy to set, bake and dish out Shepherd’s Pie variations to relish:

Recipe-1] CHEF’S SPECIAL BAKED BONANZA PIE

Ingredients:

For the base of the pie:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Onions-1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Soy keema/granules- 1 cup soaked in warm water-15 mins.

Soy chunks- 1 cup, soaked in warm water- 15 mins

Green/red/yellow capsicum- ½ cup small cubes

Green peas-1/2 cup boiled

Carrots- ½ cup small cubes, blanched

Celery-1 stalk, cut into small pieces

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato puree-1/2 cup

Water/stock-1/4 cup

Grated paneer- ½ cup

Grated cheese-1/2 cup

Coriander/parsley- 2 tbsp. chopped

 Tomato ketchup- 2-3 tbsp.

Chili sauce/ Capsico- 2 tsp

Sliced black/ green olives- 4-5 no

For the setting and assembly:

Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the bonanza pie.

2. Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.

3. Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, soy chunks and granules, carrots, peas and any other veggies.

4. Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins, add in the grated paneer and mix well, simmer.

5.Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.

6. Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.

Recipe-2] CHICKEN AND PEPPER PIE

Ingredients:

For the base of the pie:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Onions-1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Chicken keema- 1 and a half cup/ 150- 200gms

American sweet corn-1/2 cup boiled

Green/red/yellow capsicum- ½ cup small cubes

Green peas-1/2 cup boiled

Carrots- ½ cup small cubes, blanched

Celery-1 stalk, cut into small pieces

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato puree-1/2 cup

Water/stock-1/4 cup

Grated cheese-1/2 cup

Coriander/parsley- 2 tbsp. chopped

 Tomato ketchup- 2-3 tbsp.

Chili sauce/ Capsico- 2 tsp

Sliced black/ green olives- 4-5 no

For the setting and assembly:

Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the chicken-pepper pie.

2. Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.

3. Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, chicken keema, carrots, peas, corn and any other veggies.

4. Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins and mix well, simmer.

5.Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.

6. Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.

Recipe-3] COMFORTING MINCE MEAT PIE

Ingredients:

For the base of the pie:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Onions-1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Mutton keema- 1 and a half cup/ 150- 200gms

American sweet corn-1/2 cup boiled

Green/red/yellow capsicum- ½ cup small cubes

Green peas-1/2 cup boiled

Sweet potato- 1 cups boiled cube

Carrots- ½ cup small cubes, blanched

Celery-1 stalk, cut into small pieces

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato puree-1/2 cup

Water/stock-1/4 cup

Grated cheese-1/2 cup

Coriander/parsley- 2 tbsp. chopped

 Tomato ketchup- 2-3 tbsp.

Chili sauce/ Capsico- 2 tsp

Sliced black/ green olives- 4-5 no

For the setting and assembly:

Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the chicken-pepper pie.

2. Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.

3. Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, mutton keema, carrots, sweet potato cubes, peas, corn and any other veggies.

4. Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins and mix well, simmer.

5.Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.

6. Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.

 Recipe-4] COZY SAUSAGE COTTAGE PIE

Ingredients:

For the base of the pie:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Onions-1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Chicken sausages- 1 and a half cup/ 150- 200gms

American sweet corn-1/2 cup boiled

Green/red/yellow capsicum- ½ cup small cubes

Green peas-1/2 cup boiled

Carrots- ½ cup small cubes, blanched

Celery-1 stalk, cut into small pieces

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato puree-1/2 cup

Water/stock-1/4 cup

Grated cheese-1/2 cup

Coriander/parsley- 2 tbsp. chopped

 Tomato ketchup- 2-3 tbsp.

Chili sauce/ Capsico- 2 tsp

Sliced black/ green olives- 4-5 no

For the setting and assembly:

Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the chicken-pepper pie.

2. Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.

3. Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, chicken sausages, carrots, sweet potato cubes, peas, corn and any other veggies.

4. Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins and mix well, simmer.

5.Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.

6. Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.

Recipe-5] HIDDEN TREASURE PROTEIN PIE

Ingredients:

For the base of the pie:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Onions-1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Chicken cubes 1 and a half cup/ 150- 200 gms boiled

American sweet corn-1/2 cup boiled

Boiled eggs- 2-3 no, cut into cubes

Green/red/yellow capsicum- ½ cup small cubes

Green peas-1/2 cup boiled

Carrots- ½ cup small cubes, blanched

Celery-1 stalk, cut into small pieces

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato puree-1/2 cup

Water/stock-1/4 cu

Grated cheese-1/2 cup

Coriander/parsley- 2 tbsp. chopped

 Tomato ketchup- 2-3 tbsp.

Chili sauce/ Capsico- 2 tsp

Sliced black/ green olives- 4-5 no

For the setting and assembly:

Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the chicken-pepper pie.

2. Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.

3. Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, chicken cubes, carrots, sweet potato cubes, peas, corn and any other veggies.

4. Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins, add in the boiled cubes of eggs and mix well, simmer.

5.Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.

6. Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.

Recipe- 6] VEGGIE WONDER PIE BAKE

Ingredients:

For the base of the pie:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Onions-1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Broccoli-1 cup florets, blanched

American sweet corn-1/2 cup boiled

Yellow zucchini-1 cup, cubes

Green/red/yellow capsicum- ½ cup small cubes

Fresh mushrooms- 1 cup, cut 1 x 2

Tofu- 1 cup, cut into cubes

Carrots- ½ cup small cubes, blanched

Celery-1 stalk, cut into small pieces

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato puree-1/2 cup

Water/stock-1/4 cu

Grated cheese-1/2 cup

Coriander/parsley- 2 tbsp. chopped

 Tomato ketchup- 2-3 tbsp.

Chili sauce/ Capsico- 2 tsp

Sliced black/ green olives- 4-5 no

For the setting and assembly:

Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the chicken-pepper pie.

2. Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.

3. Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, broccoli, mushrooms, zucchini, carrots, corn, tofu and any other veggies.

4. Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins, add in the grated paneer and mix well, simmer.

5.Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.

6. Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.

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

The word Tempeh comes from Indonesia and has been known for quite some time however most of us have not yet tried and incorporated it into our favorite recipes in our kitchens, it is very obvious to have a doubtful thought process on the how’s? what’s? and what if not? when it comes to trying something new. The same thing happened with me as well when I found myself acquainted to tempeh but once it turned out to be a delight and burst of flavors in the form of a recipe it has now become an anytime welcome with a number of ways doing it and that is how this feature of sharing more about tempeh started.

Tempeh is actually a meatless source of rich protein, vegan in nature, healthy and nutritious for those who love plant based foods and enjoy experimenting with recipes which are not only colorful to the eyes but also tempting to the palate. Tempeh is made from fermented soy beans which are broken down by micro-organisms and is further compacted and pressed into cakes which have a nice texture, appealing color and a little chewy in texture with a little nutty in its taste.

Most tempeh in Indonesia is sold wrapped in banana leaves and are available in local markets, though in the united states and other places we have seen it being available in vacuum packed formats. Besides being packed and being a power house of proteins and nutrients tempeh is also a good source of essential vitamins and minerals but are a bit low in sodium and carbohydrate content.

“Tempeh is a wonderful vegetarian offering which can be used in a number of recipes from snacks to soups, main course to side dishes, a must try ingredient by all foodies to relish its flavors”! - Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Tempeh:

1. Tempeh is good to include in our diet since it is good for weight management and is an interesting option to add.

2. Tempeh also is known to aid in digestion in our body therefore it somehow plays an important role.

3. Tempeh is said to reduce inflammation in the body.

4. Tempeh is loaded with pro-biotics which is also good.

5. Tempeh is also a good source of fiber besides proteins.

6. Tempeh is also regarded as a heart-healthy & brain-healthy food.

7. Tempeh is said to reduce cholesterol levels in our body.

Culinary Uses of Tempeh in our Kitchens:

1. Tempeh being a soy based product is very much easy to adapt to into our very own indian cuisine. It can formulate itself into gravies, curries, crumbled up and stuffed into tikkis and more.

2. Tempeh is a good option to use in salads as it is also regarded good for weight loss it gives us a variety to make our salads more interesting and colorful as well. Combine it with various greens and crunchy ingredients and a choice of flavorful dressings.

3. Tempeh is a great filler for sandwiches, wraps and roll concepts as well and can create a great mouth feel in between those two slices of assorted breads from vegan breads, almond meal breads, multi-grain breads, rye bread, herbed rolls etc with a variety of lettuce leaves and superfoods like avocados, tomatoes and a dash of herbs and seasonings.

4. Tempeh is also found in the popular Buddha bowl concept which is now featuring itself in many menu cards in Asian cuisine restaurants it is not only filling but has a number of elements to enjoy all in one bowl with a little bit of everything which makes it a complete one pot meal in itself.

5. Tempeh in soups and broths is also one of the better ways to incorporate it into suppers and light meals once in a while. Have a nice flavorful stock and a few veggies of your choice in it and with tempeh and a little seasoning and sauces it is ideal to enjoy a good bowl of nutri-balance.

6. Tempeh is also great to add to stir fry concepts and recipes.it is a good match to a number of exotic veggies like mushrooms, broccoli, zucchini, bell peppers, asparagus etc and with a little bit of celery, garlic, spring onions and stir fry sauce and a dash of chili and pepper it is good to go with.

7. Tempeh in baked dishes creates variety in our meals as well. Steam the cut tempeh pieces for around 10 mins and then marinate it with a choice of ingredients and sauces and place it into a baking dish with add ons and alternates to enhance the dish. Create layers in the baked dish with choice of plant based options and with some vegan cheese etc.

Here are a few Simple- Easy & Healthy Recipes with Tempeh:

Recipe-1] TEMPEH SOUP

Ingredients:

Tempeh- 150 gms cut into cubes.

Veg stock- 500- 750 ml

Oil- 2 tbsp.

Salt and pepper to taste

Chili flakes- ½ tsp

Soy sauce- 1 tsp

Red chili sauce- 1 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped.

Carrots- ¼ cup cut into cubes.

Celery- 2 tbsp. chopped

Mixed herbs/ fresh basil leaves- 2 tbsp.

Bayleaf-1 no

Green/yellow zucchini-1/2 cup cut into cubes.

Fresh parsley/micro-greens to garnish the soup- 2 tsp.

Method:

1. Heat 1 tbsp. oil in a sauce pan and add in the pieces of tempeh and saute it for a couple of minutes until golden browned, remove and keep aside.

2. In the same saucepan add in a little more oil and add in the Bayleaf, garlic, onion, celery, carrots and cook for 1-2 mins, add in the seasonings, herbs and chili flakes, sauces to taste.

3. Bring to a boil and add in the zucchini cut into med cubes and also add in the tempeh pieces, simmer for 10-12 mins until all veggies are just done right in texture.

4. Serve hot garnished with fresh herbs, micro-greens and a dash of crushed black pepper.

Recipe-2] TEMPEH KA DESI TADKA

Ingredients:

Tempeh- 150 gms cut into cubes.

For the marination:

Curd -1 cup

Lime juice-2 tsp

Cumin powder-1/2 tsp

Ginger-garlic paste-1 tsp

Garam masala powder-1/2 tsp

Salt to taste

Kasuri methi-1 tsp

Oil-1 tbsp.

Red chili powder-1/2 tsp.

For the sauce/gravy:

Oil-2 tbsp.

Onion- 2 medium chopped

Ginger-garlic-green chili paste-1 tsp

Red chili powder-1/2 tsp

Salt to taste

Turmeric powder-1/2 tsp

Tomato puree-1/4 cup

Coconut milk-1 cup

Green peas- ½ cup boiled

Coriander leaves- 2 tbsp. chopped

Method:

1. In a mixing bowl combine together the ingredients for the marination, add in the cut cubes of tempeh into the same and mix well, keep in the fridge for 45 mins.

2. Heat oil in a pan add in the onions, and ginger-garlic-chili paste and saute them all well around 3-4 mins, add a little water if needed. Add in the powdered spices and salt and mix them all well.

3. Add in tomato puree, the marinated tempeh and stir well. Now also add in the coconut milk and green peas and mix well. Simmer and allow to cook for 20 mins.

4. Serve hot garnished with fresh coriander leaves.

Recipe-3] STIR FRIED TEMPEH

Ingredients

Tempeh- 150 gms cut into cubes/fingers

Oil- 2 tbsp.

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Green chili & red chilies- 2-3 each slit

Spring onions- 3-4 sliced

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

Salt and pepper to taste

Red chili sauce-2 tsp

Soy sauce- 2 tsp

Sugar-1/2 tsp

Tomato ketchup-1 tbsp.

White sesame seeds- 1 tsp

White vinegar-1 tsp

Veg stock/water-1 cup

Corn flour and water solution-2 tbsp. to thicken up.

Spring onion greens-2 tbsp. chopped.

Method:

1. Cut the tempeh into cubes/fingers as desired and heat oil in a pan and slightly saute the tempeh for a couple of minutes, once slightly browned remove and keep aside.

2. In the same pan and a little more oil saute the ginger, garlic, chilies, onions and add in a little stock or water to prevent burning and to have a little sauce being formed.

3. Add in the salt, pepper, sauces to taste and bring it all to a boil, add in the peppers and the saute tempeh and allow to simmer for 2 mins.

4. Now add in the corn flour water solution and thicken the gravy and get it to a nice coating texture on the tempeh, check for seasonings, add in the vinegar and finally garnish with toasted white sesame seeds, the spring onion greens and serve hot as a snack/starter.

Recipe-4] TEMPEH SANDWICH

Ingredients

Tempeh-150 gms cut into slices

For the marination of tempeh:

Mustard paste-1 tsp

Olive oil-2-3 tbsp.

White vinegar/ balsamic vinegar- 2 tsp

Honey- 1 tbsp.

Peanut butter-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

 Sliced bread of your choice- 4-6 no.

Spread of your choice on the bread- mayo-mustard, cream cheese- herb spread, almond and mint butter, peanut butter and honey spread etc.

For the additions in the sandwich:

Assorted lettuce leaves- ½ cup fresh and crispy

Sliced tomatoes- 3-4 slices

Sliced cucumber- 4-5 sliced

Avocado slices- 4-5 no

Salt and crushed black pepper to taste

Vegan cheese/ cheese- as desired.

Accompany the sandwich with olives, pickled vegetables/chips etc.

Method:

1. Assemble all the ingredients for the sandwich with tempeh.

2. Steam the tempeh slices for 10 mins and remove, apply the marination and keep aside for 30 mins.

3. Heat 1 tbsp. oil on a grill pan/ non-stick pan and saute/grill the marinated tempeh for 2 mins on each side, remove and keep aside.

4. Arrange the slightly toasted slices of bread, apply the spread of your choice from simple butter to the varieties and place the lettuce leaves, tomato slices, cucumber slices, avocado etc add a little seasoning as needed.

5. Finally place the tempeh and close the sandwich and grill/ toast the sandwich as desired and serve hot with assorted dips and chips etc.

Ingredient Ideology | Ways with Vermicelli By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Easy to Make & Amazing to Cherish Vermicelli Recipes

Vermicelli is a traditional type of pasta round in a section similar to spaghetti. In English-speaking regions, it is usually thinner than spaghetti, while in Italy it is typically thicker. The term vermicelli is also used to describe various types of thin noodles from Asia. Out of the various ingredients used for making upma and payasam, the Vermicelli, also known as Semiya (in Tamil), Seviyan (Hindi), and Shemai (Bengali), finds a special mention. It is popular in several Indian states and is most commonly used for preparing a sweet preparation similar to kheer. 

Also to note that as vermicelli is a high-calorie food rich in simple carbohydrates, it is not a good meal option for weight loss. Vermicelli/ Sevai/ Semiya which is made from Sooji and no Maida i.e. refined wheat flour. Vermicelli is an effortless, healthy, and wholesome breakfast recipe. It's high in fiber and low in calories too these days by some brands and companies.

Nutritionally vermicelli is calorie-dense high in carbs, fat, and cholesterol free low in sodium. A great alternative to other forms of pasta and oats liked by all irrespective of age. Breakfast prepared with vermicelli is incredibly delicious which is also good for toddlers and pregnant women. The extra fiber in brown rice means it is a bit lower on the glycemic index (GI), with a score of 50—compared to 72 for white rice. Rice vermicelli scores 58 on the glycemic index, so it's in between these scores. Rice noodles are also called rice sticks, vermicelli, and other variations of these words. The noodles are naturally gluten-free with a typical ingredient list of rice flour and water. Vermicelli actually refers to the width of the noodle rather than the flour it is made of.

Here are a few easy-to-make yet delicious concoctions to try out this festive season!

Recipe-1] DILKHUSH NUTKHUT VERMICELLI

Ingredients:

Seviyan- ½ packet/ 1 and a half cup, semi-roasted

Ghee-1 tsp

Sugar- 1 cup or as per taste

Honey-2-3 tsp

Green cardamom powder-1/4 tsp

Cashew powder-1 tsp

Almond powder-1 tsp

Raisins- 2 tsp, chopped

Milk-750 ml or as needed

Mava – 100 gms, grated

Condensed milk- ¼ cup

Method:

1. prepare all the ingredients as per the recipe sheet and as per the quantities given in above.

2. using a thick-bottomed pan, add ghee, seviyan, sugar and start roasting it all lightly on a low to medium flame, add in the milk and stir well.

3. reduce the flame and stir well ensuring there are no lumps in the pan. Add in some of the nuts and mix well, simmer and allow to cook for 6- 8 mins.

4. add in mava, and condensed milk and stir well. Check for sugar as per taste and add more if needed. Add honey and mix well. Cook for another 3-4 mins and turn off the flame.

5. portion out the sweet in a serving dish or in individual bowls, dessert cups and garnish it well with nuts, dried rose petals etc and raisins, dates etc can also be used to adorn the sweet. At times I also use dark chocolate garnishes or shavings as well on the chilled dessert as an option.

Recipe-2] VERMICELLI KHEER SHORTS

Ingredients:

Ghee-1 tsp

Vermicelli- 1 and a half cup, semi roasted

Sugar- 1 cup or as needed

Milk-750 ml or as needed

Green cardamom powder-1/4 tsp

Mava- 1 tbsp. grated

Condensed milk-2-3 tsp

Chopped nuts-2-3 tsp

To layer in the glasses later for serving:

Rabdi- 1 and a half cup

Assorted fresh fruits- 1 cup

Glazed cherries- 1-2 tsp sliced

Rose syrup/ khus syrup-1-2 tsp

Method:

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

2. To start with the cooking of the sweet, heat ghee in a thick-bottomed pan, add in ghee add vermicelli, and sugar, and stir well, lightly saute add in the green cardamom powder, add in milk and give it all a nice stir.

3. allow the sweet to simmer and cook for around 10-12 mins, now add in the nuts and also cook it further for 3-4 mins on low flame. The texture of the sweet needs to be a little thick and creamy therefore a little condensed milk may be added too.

4. check the sweetness and overall balance in the recipe and then choose to turn it off. Allow the sweet to cool down and chill for 30-45 mins.

5. now to start the layering of the sweet, choose between sweet glasses, cups, pudding bowls etc and place a little of the seviyan sweet at the base and then layer with fresh fruits, rabdi, nuts and add some cherries, tooti frooti etc to add some crunch and color.

6. allow the glasses to chill in the fridge for around 30- 45 mins and then serve the dessert.

Recipe-3] FUSION FUNDA WALI VERMICELLI

Ingredients:

Butter-1 tsp

Ghee-1 tsp

Brown sugar-1/2 cup

White sugar-1/2 cup

Seviyan-1 and a half cup

White chocolate-1/2 cup melted

Dark chocolate -1/2 cup melted

Milk- 750 ml

Green cardamom powder/ cinnamon powder-1 pinch

Angoori Gulab jamuns- 10-12 pieces

Angoori rasmalai- 10-12 pieces

Cashews-2 tsp chopped

Raisins-2 tsp chopped

Walnuts-2 tbsp. chopped

Dates-2 tbsp. chopped

Rose water-2 tsp

Praline- ¼ cup crushed/ chikki

Rose petals- ½ cup optional for garnish

Edible varq- 1-2 pieces for garnish.

Method:

1. prepare all the ingredients for the sweet as listed above and keep ready.

2. to start preparing the sweet using a thick-bottomed pan, add ghee and butter and saute the vermicelli for a few seconds, add in the white and brown sugar, and some green cardamom or cinnamon powder for flavor.

3. add in the milk and chopped dates and allow to simmer and cook. Once the seviyan starts cooking we need to check on the texture of the sweet to ensure that the thickness, sweetness, and overall balance is maintained.

4. once the seviyan starts thickening the sweet, turn off the flame and allow to cool. Now start with the fusion aspect of coating the ras malai with dark chocolate and the jamuns with white chocolate, once coated, allow to set in the fridge for some time.

5. now start with the assembling of the sweets, use dessert cups, short glasses, pudding bowls, start with the kheer first and then layer the set chocolate goodies, cover with a little more seviyan mixture, and then garnish with nuts, petals, and garnishes as desired.

6. chill the dessert for another 30-45 mins before serving it out. The chilling in the fridge adds a lot of dimension and texture as well to the sweet dish.

Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI

Ingredients:

Ghee-1 tsp

Oil-1 tsp

Honey-1 tbsp.

Seviyan- 1 and a half cup

Green cardamom powder-1/4 tsp

Sugar- ½ cup white

Jaggery-1/2 cup grated

Milk- 750 ml

Mava- 50 gms grated.

Condensed milk-1/4 cup

Assorted chopped nuts- 2 tbsp. cashews, walnuts, raisins.

Date puree-1/2 cup

Melted dark chocolate/ choco chips- ¼ cup

Method:

1. prepare all the ingredients for the recipe as listed above and keep ready.

2. to start with the cooking of the sweet dish, we need to take a thick-bottomed pan, add in the ghee, oil etc and start the roasting process of the seviyan add elaichi powder, and sugar to taste and stir well.

3. add in the milk and allow to come to a boil, once the sweet starts to cook, it starts thickening add in the jaggery and mix well. Add some honey and condensed milk as well to get the right sweetness.

4. simmer and allow to cook for 10-12 mins, check for sweetness, and texture and get the right balance in the sweetness. It is important to taste the sweet while being cooked so that there is no overpowering. Also we must ensure that the sweet doesn’t stick at the base.

5. turn off and allow to cool and chill the sweet, add nits to garnish the sweet dish. This dessert turns out the best when well chilled, add chocolate sauce/chips and some fresh fruits as well like strawberries/ kiwi/ dragon fruit etc to add a little variety in the look and presentation.

Recipe- 5] KHUSH MIJAZ VERMICELLI

Ingredients:

Ghee- 1 tsp

Butter-1 tsp

Seviyan -1 and a half cup

White sugar- ½ cup

Condensed milk-1/4 cup

Green cardamom powder-1/4 tsp

Saffron-1/4 tsp soaked in ½ cup warm milk

Chopped cashews- 2 tsp

Raisins-2 tsp chopped

Almonds-2 tsp chopped

Dates-2 tsp chopped

Milk- 750 ml

Kesari pedha- 50 gms

Rabdi-1 cup

Method:

1. prepare all the ingredients for the sweet recipe and keep aside.

2. to start the cooking process take a thick-bottomed pan and add in ghee/butter add in the vermicelli, sugar, and elaichi, and saute well for a few seconds.

3. add in the milk and condensed milk and give it a nice mix. Allow to simmer for 10-12 mins. Check for the sweetness and adjust it accordingly.

4. once the sweet starts getting thick, add in the roughly crumbled kesari pedha and dates and mix well. Turn off the flame and allow it to cool.

5. set the sweet in small dessert cups/bowls etc. and allow to set in the fridge for 30-45 mins. Add nuts for garnish and relish the sweet. For some more added fusion touch to it, try adding a jalebi injected with rum, flamed, and place it on the top and enjoy it.

Ingredient Ideology | A Melange Of Desi Flavors To Offer This Festive Season, By: Dr. Kaviraj Khialani- Celebrity Master Chef

It’s Festivity Time- Ganapati Bappa Morya!

We are finally at that part of the year when the festivity has just begun! With the onset of the auspicious occasion of Lord Ganesh Festival, we are now looking up to a series of occasions to celebrate, have an array of spreads and sweet treats to entice our palate and offer blessed delicacies to our loved ones, friends & families. Food has always been an integral part of any festival and it somehow connects us together and spreading the joy of happiness and bites of delicious preparations adds it up all the more, making it memorable.

Sweets & mithai are always a temptation but moderation being the key to balance must be always kept in mind. Planning is of vital importance when it comes to festive cooking and especially with sweets, it is always a good idea to make a list of ingredients needed, approximate quantities required, any special unusual product/ equipment etc needed or so must be on the reminder list before we start getting into the kitchen to get things rolling. Also another important element to perfection here is to follow the recipe and do not always go with just guessing and approximation since some of the sweet recipes need formula balancing as we technically call it.

Here are a few of my favorite sweets, easy to make in your kitchens and offer it to the almighty and loved ones!

Recipe-1] MODAK KA PRASHAD

Ingredients:

For the covering of the modak:

Water-2 cups

Salt-1/2 tsp

Rice flour-2 cups

1-2 tsp ghee

For the stuffing of the modak:

Ghee-1-2 tsp

Coconut- grated-2 cups

Jaggery-1 cup, grated

Green cardamom powder-1/2 tsp

Method:

1. In a thick bottomed pan or kadai firstly prepare the stuffing for the modak prashad.

2. Add ghee to the pan and place in the grated coconut and on a medium to low flame keep sautéing the coconut until it gets nice and aromatic.

3. Now add in the grated jaggery and give It a nice mix, stir it well until the jaggery melts down well into the coconut and flavors it well, finally add the cardamom powder, mix and keep aside.

4. Now let us prepare the covering for the modak, heat up water, salt, ghee in a pan, add in the rice flour and give it a nice mix for a minute or so, cook until the water is all well absorbed, cover and turn off the flame, rest for 3-5 mins.

5. Now knead the mixture by placing it in a large steel bowl and convert it into a dough and use a little wet hand if it feels dry.

6. To shape up the modak, divide the prepared dough mix into small portions, flatten slightly place the coconut filling in the center and start sealing either with hands or using a modak mould.

7. To steam the modak, prepare a steamer with water simmering in it. Place the prepared modak on the racks and continue to steam for 10-12 mins, or until they all look brighter and shiny in texture, carefully take them out of the steamer, arrange on a serving platter and offer to the lord first.

Recipe-2] KESARI BADAMI SHRIKHAND

Ingredients:

Curd- 1 cup

Powder sugar- 4-5 tbsp.

Warm water-1-2 tsp

Saffron strands- 4-6 no

Almonds-2 tsp chopped

Cashews-2 tsp chopped

Cardamom powder-1/4 tsp

Charoli/ assorted nuts as needed for garnish.

Method:

1. Firstly, place a sieve in a large bowl. Place a muslin cloth on it. Transfer the curd on the cloth and tie it. Keep it in the refrigerator for 2-3 hrs or overnight. So that all the water is removed from the curd. Add saffron strands to 1 tsp of warm water and keep aside.

2. Now transfer the hung curd to the sieve and add powder sugar to it. Sieve the curd and sugar. Now add saffron water to the curd and mix everything well. Add cardamom powder and chopped almonds to it and mix well.

3. Lastly, transfer the shrikhand to a serving bowl and garnish with some more chopped almonds and a pinch of cardamom powder. 

Note -
1. Make sure to use fresh thick curd, to have rich quality shrikhand.
2. The amount of sugar depends on the sourness of the curd. Do not use too sour curd for shrikhand.

Recipe- 3] MAAVEDAAR HALWA

Ingredients:

Carrots- 500 gms, peeled, grated

Ghee-1/4 cup

Green cardamom powder-1/4 tsp

Sugar-1 cup or as per taste

Mava/ khoya-1/2 cup

Cashews-2 tsp chopped

Almonds-2 tsp chopped

Raisins-2 tsp 

Milk- 600 ml

Method

1.Firstly, peel the skin of carrot and grate finely. keep aside. Traditionally the winter carrots are used to prepare halwa during winter seasons.

2. In a large kadai heat ¼ cup ghee and fry the assorted nuts like cashews, raisins, almonds etc. Fry until it turns golden brown. keep aside.

3. In the same ghee add grated carrot and saute well. Saute for 5 minutes or until it changes colour slightly.

4.Now pour 3 cup milk and give a good stir, boil for 10 minutes stirring occasionally, continue to boil until the carrots are cooked well and milk reduces.

5. Once the milk starts to thicken a little, add ¾ cup sugar. Mix well and cook until the sugar dissolves and thickens. Cook until the halwa thickens and ghee releases from sides.

6.Finally turn off the flame and ½ cup mava/ grated khoya, ¼ tsp cardamom powder and fried nuts.mix well making sure everything is well combined. Finally, enjoy gajar ka halwa or carrot halwa chilled or warm

Ingredient Ideology | Ways With Eggplant BY: Dr. Kaviraj Khialani- Celebrity Master Chef.

WAYS WITH EGGPLANT

A Humble, Interesting & Globally Famous Delicacy.

A nutrient rich vegetable, numerous benefits to offer us, it has a number of names attached to it and ways of working with this natural beauty laced vegetable has been with us since a very long time now, while most of us in India call it as Baingan and Vangi its varieties, sizes, shapes and names have found their place in several countries and in number of cuisines as well.

While it has been called Eggplant in the United States, Aubergine in England, the Italians fondly call it Melanzana, Arabic cuisine calls is Badinjan and the word Brinjal comes from the influence of the Portuguese. It is one ingredient most of us enjoy having in our meals once in a while and its adaptability in our recipes has been much appreciated by a number of food connoisseurs.

Eggplant has been regarded as a member of the night shade family which means that both the fruit and the flower of the plant are considered edible. The word has become synonymous with the shape that looks like egg hence all those having a roundish oval shape to them would be addressed as eggplants!

We get brinjal in various shapes like the big bhartha variety used for making our all-time roasted flavoured baingan ka bhartha, the others include the long elongated ones, and the third category being the round or oval shaped eggplants. However, we also get white, light green, light purple and dark purple varieties as well in brinjal and each one of them has a unique character and role to attach when it gets ready to be dished out.

Health Benefits of Eggplants:

• They are high in iron content hence ideal to be included in our diets, also considered heart healthy.

• They assist in weight management, ideal to include in our weight watchers diet.

• Brinjal is considered good for our hair, skin tone, bone health.

• Eggplant is rich in fiber content and helps regulate cholesterol levels in our body.

• They are helpful in treating anaemia and should be consumed in healthy ways to secure its positivity.

• Brinjal is also regarded as an immunity boosting ingredient and vegetable with easy to use features.

• Aubergines also help remove any toxic build ups in our system and assist in flushing them out.

• Brinjal helps in our digestive system and also keeps our mind going healthy, it is also high in water content and moisture.

*Why do Eggplants discolour or go brown when we cut them?

A very commonly raised query by people and the simple reason being that since they are high in iron content, when we cut them they start oxidising as they get in touch with the outside oxygen in the air.

Some of the ways to ward off the browning or change in color of eggplants and to reduce the ph level is to use salt, vinegar or lime juice when we cut them, either place them in a bowl of water with salt in it or we can also add a few drops of lime juice/vinegar while they are being cooked.

CULINARY USES OF EGGPLANTS:

• The most popular recipe in our Indian kitchen remains baingan ka bhartha, an awesome yummy and robust flavor which tells us much before that its cooking up!

• We also use it in making pakodas, bhajiyas, just having them fried with dry spices, baingan cutlets, brinjal patties etc as well.

• Baked aubergines with tomato sauce, cheese and herbs, stuffed eggplants with mincemeat, soy keema, tofu scramble.

• Bhagara baingan, Achari baingan ki subzi, baingan mussallam, baingan aloo, bharli vangi, masale bhaath, baingan ka pulao, stuffed baby brinjal with peanut, coconut and til ka masala.

• Taking it to the international kitchens we have it in a batter fried from the French kitchen called as brinjal beignets, the Chinese love it stir fried with combination of sauces and sesame oil and seeds.

• The Japanese would do them in their batter coated preparation called tempura which would be batter fried and served with variety of dips, sauces, wasabi etc.

• The Italians love making melanzana parmigiana, their most popular brinjal recipe, sliced, layered, fresh garlic & tomato sauce, herbs, parmesan cheese and olives, baked to perfection.

• Arabic cooking uses badinjan in curries and gravies called marag, rice preparations, and also in their mezze platter with dips like Baba Ganoush and muttabbal which use roasted eggplant.

• Brinjal also taste good when we lightly marinate them and grill them/pan fry them with spices/ add them to stir fry dishes/ toppings on bruschettas/ with sun-dried tomato and garlic as a pizza topping as well.

Here are a couple of easy to make interesting Recipes with Eggplants:

Recipe-1] Baked Eggplant Roll-Ups in Tomato Sauce

Ingredients

Long elongated eggplants- 200gms, sliced vertically.

For the stuffing:

Oil- 2 tbsp.

Chopped Garlic- 1 tbsp.

Chopped Onions- 1 medium size.

Fresh tomatoes- 2 cups puree

Salt and pepper to taste

Mixed herbs- 1 tsp

Chili flakes- 1 tsp

Soy keema/ chicken keema- 1 cup

Green peas- ½ cup boiled

Garam masala powder- 1 tsp

Water/stock as needed

Grated cheese- ½ cup

Chopped parsley/coriander- 2 tbsp.

Lime juice- 1 tbsp

Method:

1. Prepare all the ingredients for the recipe.

2. Apply salt and little olive oil on the sliced brinjal and lightly grill them in a pan/non-stick tava for 2-3 mins.

3. Heat oil add in half of the garlic, onions, add in the tomato puree, salt, herbs, chili flakes, mix well simmer for 10 -12 mins, add little white wine if desired, keep it aside.

4. In a separate pan, heat little oil/butter saute the remaining garlic and onions, add in the soaked soy keema or chicken mince and green peas, salt and garam masala powder and saute it well, add a tsp of maida if it leaves too much water and continue cooking on a low flame, add little water and little of the tomato sauce as prepared above to cook the mixture- also add additional veggies of your choice as needed.

5. To assemble the dish finally, in a baking tray /dish place the tomato sauce at the base, roll up the keema filling in between each brinjal slice, roll them up one by one place it in the tray top with grated cheese, cover with a foil and bake it in a pre-heated oven at 180 Deg Celsius for 12-15 mins, later open it brown the cheese from the top/can also be made on a low flame covered and cooked on the gas as well and serve hot garnish with greens/olives and serve with garlic bread

Recipe-2] NUTTY AUBERGINE DIP

Ingredients

Big brinjal for roasting- 400 gms, roast, peel, chop

For the dip:

Olive oil- 2- 3 tbsp.

Tahini paste- 2 tbsp.- white sesame seed paste

Chopped garlic- 1 tsp.

Chopped onion-1/2cup

Chopped green chilies- 1 tsp

Chopped coriander -2 tbsp.

Boiled chickpea/rajma/ chauli beans- ½ cup puree with the roasted eggplant with little chilled water.

Salt and pepper to taste

White wine-2 tbsp. optional.

Chat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Lime juice-2 tbsp.

Mint leaves-10-12 

Black and green olives- 4-5 no

Roasted crushed peanuts/ almonds/ pine nuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the dip

2. In a pan heat up the oil, add in the garlic, chilies, onions and saute until light pink, add in the eggplant and bean mash.

3. Add salt and pepper, herbs and chili flakes to taste, white wine if desired, cook on a low flame for 3-4 mins stir well.

4. Remove from the flame and add in the tahini, lime juice, chat masala, coriander, mint, olives and mix, cool and serve it warm or chilled with snacks/chips/skewered grilled prawns/chicken/paneer/mushrooms/roast potatoes etc.

Recipe- 3] EGGCITING STUFFED EGGPLANTS

Ingredients

Big brinjal- 450gms, cut them half vertically, scoop them out, chop up the inside flesh, salt the cups and deep fry them/oven roast them with little oil and keep aside.

For the egg and veg stuffing:

Oil- 2 tbsp.

Onions- 2 small chop

Tomatoes-2 med size chop

Green chilies- 2-3 chop

Salt and pepper to taste

Eggs- 4- 5 no

Green peas- ½ cup boiled.

Chopped red/yellow capsicums- ½ cup

Boiled sweet corn- ½ cup

Garam masala powder-1 tsp

Red chili powder- ½ tsp

Dhaniya jeera powder- ½ tsp

Schezuan sauce- 2 tbsp.

Tomato ketchup- 2 tbsp.

Cheese- ¼ cup grated 

Coriander leaves- 2 tbsp.

Salt and pepper to taste

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil add in the onions, chilies and saute well, add in the scooped chopped brinjal flesh, salt, tomatoes, spices and saute well.

3. Add in the peas, corn and peppers and saute well, simmer for 3-4 mins and cook well.

4. Now add in the eggs scramble them well and make it like a bhurji concept/ in place of eggs we can also use soft textured tofu or paneer as well for a variation.

5. Check for seasonings, add in schezuan sauce, tomato sauce and mix well, stuff the pre-cooked brinjal cups and top with cheese and bake in a pre-heated oven at 180 Deg Celsius for 12-15 mins.

6. Remove and serve hot garnished with olives/herbs etc along with toasties/herbed focaccia bread.

Brief about the writer:

Dr. Kaviraj Khialani- celebrity master chef is a Mumbai based hospitality and culinary consultant, he has been awarded on national and global platforms for his creative ideas with food and education sector for the hospitality industry. He comes with over two decades plus of quality experience and is specialised in over 33 international cuisines.

Chef kaviraj is a renowned author, writer, food designer, critic and has also been featured on several food shows on star plus and colors television.

Ingredient Ideology | Passion For Pulses By: Dr. Kaviraj Khialani- Celebrity Master Chef

Pulses are part of the legume family, any plants which grow in pods basically, but the term pulse refers to only to the dried edible seeds within the pods. Pulses include all beans, pea and lentils such as baked beans, chickpeas, kidney beans etc. Pulses are very popular in developing countries but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world. Pulses have a rich and colorful history of nourishing cultures all over the world!

Indian cuisine has widely adapted and incorporated pulses, lentils etc as an active variety of ingredients when it comes to our home cooking styles, most of us are fond of rajma Chawal, chauli masala, vatana ka usal and the list goes on for the favorites with the pulses! Looking at a broader perspective of pulses too we have seen that various countries have also included a few of them in their soups, salads, stir fry recipes, curries, stews, dips and even for baked dishes.

Pulses are also an important part of human diet due to robust nutritional profile, pleasant flavor, comparatively reasonable costs and cooking versatility they rate up pretty well on the gain scale. Foods based on pulses are prepared with a wide range of recipes and with a host of different methods of pre-preparation and cooking starting from sprouting, grinding, boiling, steaming, mashing, roasting, saute and stir-frying and also milling to make it into flour forms.

One of the challenge we usually face at times with pulses is the length of time taken with a few of them with which we need to adjust with and manage time accordingly. One of the other aspect attached to pulses is that it has also been widely used in the food processing industry and also canning versions where we also export pulses which are pre-cooked and preserved and are ready to use available at the store shelves across the globe.

Health Benefits of Pulses to add into Salads & Recipes:

• Pulses are a rich source of proteins, high in fiber and have a low glycemic index.

• Pulses help in weight loss and are also heart healthy foods provided they are made and consumed correctly.

• Pulses are also energy boosting foods and good to be added in various forms into our day to day diets.

• Pulses helps in optimal brain functioning and also a good source of essential vitamins and minerals.

• Pulses aid in digestion and also boosts our metabolism.

• Pulses help to control diabetes and also lower blood pressure.

• Pulses are helpful source of zinc as well for our body, and also helps lower cholesterol.

Here are a few Simple- Healthy and Nutri-Rich Recipes with Pulses to add into our Menus and Meals!

Recipe-1] MASALA BAKED BEANS WITH CHICKEN & POTATOES.

Ingredients:

Oil-1 tsp

Garlic-1 tsp chopped

Onion-1/2 small chopped

Green chilies-1/2 tsp chopped

Baked beans in tomato sauce-1 tin

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Garam masala powder-1/4 tsp

Chili flakes- ½ tsp

Fresh basil/ parsley/coriander-2 tbsp.

Water-1/2 cup

Red chili sauce- 2 tsp

Tomato ketchup-2 tsp

Boiled chicken cubes-1 cup

Boiled potato cubes-1/2 cup

Green capsicum-1/2 chopped.

Method:

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

2. Heat oil in a pan saute the garlic, onions, chilies for a few seconds, add in the baked beans and all seasonings, herbs, spices, sauce and masala to taste and mix well.

3. Add in the chopped green capsicums, saute well and add a little water and boiled chicken cubes, potatoes and allow to simmer for 6-8 mins.

4. Once it all comes well together and well cooked, turn off the flame add fresh herbs for garnish and serve with brown bread, multi-grain bread etc. an ideal dish to have for a Sunday brunch or a mini meal on the whole.

Recipe-2] BLACK EYED PEA SALAD WITH GARDEN VEGGIES

Ingredients:

For the base of the salad:

Assorted salad leaves/ lettuce leaves- 1 cup

For the body of the salad:

Black eyed peas- 1 cup boiled.

Onion-1/2 no cubes

Tomato-1 no cubes

Green chili-1 tsp chopped

Coriander leaves-2 tbsp. chopped

Green capsicum-1/2 no cubed

Cucumber-1/2 no cubes

Sweet corn-1/2 cup boiled.

For the dressing of the salad:

Olive oil-2 tbsp.

Lime juice-2 tsp

Mustard paste-1/2 tsp

Dates- 3- 4 chopped

Salt and crushed black pepper to taste

Mint leaves- 8-10 leaves

Honey-2 tsp

Chaat masala-1/2 tsp

Sunflower seeds/ melon seeds-2 tsp

For the garnish of the salad:

Fresh herbs as available- 2 tbsp.

Micro-greens -2 -3 tbsp.

Cherry tomatoes- 3-4, cut 1 x 2

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad on a serving plate/salad bowl.

3. In a mixing bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad from the boiled peas to all other ingredients and give it a nice mix.

5. Arrange the salad on the serving bowl and garnish appropriately and serve immediately.

Recipe-3] CHICKPEA TIC- TAC – TOE

Ingredients:

Oil-1 tsp

Butter- 1 tsp

Bayleaf-1 no

Cloves- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies- 1 tsp slit

Onions- 1 cup puree

Tomato-3/4th cup puree, fresh

Boiled chickpeas/ kabuli chana- 1 and a half cup.

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped.

Lime juice-1 tsp add and serve hot.

Method:

1. Heat oil and butter in a pan add in the whole spices and flavor the pan. Add in the onion puree first and saute it well for 4-6 mins add a little water if needed to prevent sticking, add in the garlic, ginger and chilies as well.

2. Next we add in the tomato puree, salt to taste, all the powdered spices, kasuri methi and bhunao the masala well for 2-3 mins.

3. Add in the boiled chickpeas and cook it with the masala for a couple of mins, stir well, add in the cashew paste, a little water and simmer the chickpeas for 10-12 mins.

4. Add fresh coriander leaves and garnish the recipe, add a splash of fresh lime juice and serve hot with rotis, naans, parathas.

Recipe-4] BEAN TO BENEFIT SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves/ purple/white cabbage-1 cup

For the body of the salad:

Boiled kidney beans/rajma-1/2 cup

Boiled green lentils/moong-1/4 cup

Red capsicum-1/2 no cut into med cubes.

Celery-1 stalk cut into pieces

Cucumber-1/2 no cut into cubes

Tomato-1 no de-seeded and cut into cubes

Apple/pear/lychees/chickoo/mango cubes- any 1 fruit

For the Dressing of the salad:

Olive oil-2 tbsp.

Lime juice-2 tsp

Crushed black pepper-1/2 tsp

Salt to taste

Roasted crushed cumin-1/2 tsp

Flax seeds-1 tsp roasted and crushed

Mint/coriander/parsley- 2 tbsp.

Orange juice- ¼ cup fresh squeeze with segments

Boiled Amla pulp- 2-3 tsp.

Raisins/almonds/cashews- 2 tsp chopped.

For the garnish of the salad:

Micro-greens, olives, jalapenos, assorted herbs etc.

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad with assorted leaves as desired on the serving plate or salad bowl.

3.Combine all the ingredients for the dressing in a mixing bowl and give it a nice stir.

4. Add in the body of the salad just before serving and toss the salad well.

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

Recipe-5] ONE POT BEAN MEAL 

Ingredients:

Oil-1 tsp

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns- 4-5 no

Garlic-1 tsp chopped

Lemon grass- 4-5 pieces

Fresh basil- 8-10 no

Salt and pepper to taste

Ginger-1 tsp shredded

Spring onions- 3-4 sliced

Boiled sweet corn-1/4 cup

Boiled assorted pulses- 1 cup

Tomato puree-1/4 cup

Soy sauce- 2 tsp

Tomato ketchup-2 tsp

Schezuan sauce- 2 tsp

Garam masala powder-1/2 tsp

Mixed herbs and chili flakes to taste

Water-1/2 cup

Cheese- 2-3 tbsp. grated to garnish.

Cooked/boiled white/brown rice- 2 cups

Assorted vegetables like sliced mushrooms, broccoli, zucchini, bell peppers, green peas, baby corn, paneer etc can be added for the veg options.

Boiled shredded chicken/ sliced chicken sausages/ tuna fish from the can/boiled cubed eggs/ cooked chicken liver/ sliced salami etc can also be added for non-veg options.

Method:

1. arrange all the ingredients for the one meal bean pot.

2. heat oil and butter in a pan add in the cinnamon stick and peppercorns, add in the sliced onions, garlic, ginger and chilies and cook for 1 minute.

3. add in the cooked assorted pulses, salt, pepper and all the powdered spices, herbs, chili flakes, sauces and mix well.

4. Add a little water to ensure even cooking, also add in your choice of veg or non-veg ingredients for the recipe and cook on a medium flame for 8-10 mins, add in the cooked rice and cook for 3-4 mins.

5. Finally add in some fresh herbs and grated cheese to garnish the pot meal and serve hot with a portion of salad.

Recipe-6] PULSE IT UP TOSS BOWL

Ingredients:

For the base of the salad:

Assorted greens/ salad leaves- 1 cup

For the body of the salad:

Assorted boiled lentils/sprouts/ pulses of your choice- 1 cup cooked/boiled/steamed.

Boiled potato-1 no cubed.

Broccoli- 1 cup florets, blanched

Red/yellow capsicums-1/2 no cubes

Cherry tomatoes- 4-5 cut 1 x 2

Celery- 1 stalk cut into pieces

Cucumber-1/2 no cut into cubes

For the dressing of the salad:

Lime juice-2 tbsp.

Honey-1 tsp

Chopped nuts- 2 tsp

Assorted seeds- 2 tsp

Salt and pepper to taste

Mint leaves- 8-10 no

Chaat masala-1/2 tsp

Roasted crushed cumin-1/2 tsp

For the garnish of the salad:

Assorted fresh herbs/ seeds/ nuts/ micro-greens

For non-veg options- add boiled chicken/ poached fish/ saute or boiled prawns/ roast sliced meat etc.

Method:

1. Prepare all the ingredients for the salad.

2. Place the crispy assorted salad greens on the serving plate or the salad bowl.

3. In a salad toss bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad just before you wish to serve the salad and give it a nice toss, add any fresh fruit as well of your choice and mix.

5. Arrange the tossed salad onto your serving bowl or salad plate on a bed of greens and garnish as desired, serve.

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

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

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

1. Makhana is good for weight loss and management.

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

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

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

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

Culinary Uses of Makhana:

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

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

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

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

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

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

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

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

Recipe-1] KAJU MAKHANE KA MILAAP

Ingredients:

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

Oil/ghee- 2 tbsp.

Cumin seeds-1/2 tsp

Ginger-garlic chili paste- 1 tsp

Boiled onion paste-1/2 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Red chili powder-1/4 tsp

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

Coconut milk-1/2 cup

Fresh cream-2-3 tbsp.

Water-1/2 cup

Paneer cubes-1/2 cup

Capsicum cubes-1/2 cup

Salt to taste

Kasuri methi-1 tsp

Coriander leaves-2 tbsp.

Fried cashews and raisins-2 tbsp. for garnish

Method:

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

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

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

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

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

Recipe-2] METHI SAAGWALA MAKHANA

Ingredients:

Makhana- 2 cups fried/roasted

Oil/ghee-2 tsp

Ginger-1 tsp chop

Garlic-1 tsp chop

Green chili- 2-3 chopped

Fresh methi- 1 cup 

Fresh coriander leaves- 2 cups

Tomatoes- 2-3 grated or fresh puree

Salt to taste

Hing- 1 pinch

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder- 1 tsp

Cumin powder-1/4 tsp

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

Method:

1. Prepare all the ingredients for the recipe.

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

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

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

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

Recipe-3] SUBZ MAKHANA KORMA

Ingredients:

Makhanas/fox nuts-1 cup fried

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

Oil-2 tsp

Ghee-2 tsp

Shahi jeera-1 tsp

Bayleaf-2 no

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

Kasuri methi-1 tsp

Salt to taste

Garam masala powder-1/4 tsp

Water-1/4 cup

Rose water-1 tsp.

Fried nuts and onions- for garnish.

For the Masala paste:

Boiled onion paste-1 cup

Garlic-1 tsp chop

Ginger-1 tsp chop

Desiccated coconut-2 tbsp.

Cashews-8-10

Water-1/2 cup

Green cardamom-2-3 

Cinnamon-1-inch piece

Method:

1. Prepare all the ingredients for the recipe.

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

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

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

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

Recipe- 4] MAKHANA TAVA PULAO

Ingredients:

Makhanas-1 cup fried/roasted

Cooked basmati rice- 1 cup

Oil-1 tsp

Butter-1 tsp

Jeera-1/2 tsp

Mustard seeds-1/2 tsp

Curry leaves—4-5

Slit green chilies- 2 no

Ginger- garlic paste- 1 tsp

Chopped onions- 1 small

Chopped tomatoes-2 small

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

Pao bhaji masala-2 tsp

Red chili powder-1/2 tsp

Water-1/4 cup

Coriander leaves- 2 tbsp.

Mint leaves- 2 tsp.

Cheese-2 tbsp.

Salt to taste

Method:

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

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

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

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

Recipe-5] MAKHANE KA DILKHUSH MEETHA

Ingredients:

Makhanas/fox nuts- 1 cup lightly roasted

Milk-3 cups

Green cardamom- 2 no

Sugar- to taste

Condensed milk- 2-3 tbsp.

Mava-2 tbsp. grated

Chopped assorted nuts- 2-3 tbsp.

Dates-2-3 chopped

Charoli-2 tsp lightly toasted or fried

Method:

1. Prepare all the ingredients for the sweet dish.

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

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

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

Ingredient Ideology | Snacky Affair With Croquettes By: Dr. Kaviraj Khialani- Celebrity Master Chef

SNACKY AFFAIR WITH CROQUETTES!

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

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

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

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

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

Recipe-1] CHEESY CHICKEN CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Boiled chopped chicken-1 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

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

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

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

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

Method:

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

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

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

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

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

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

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

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

Recipe-2] DESI ALOO PEPPER TADKA CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Ginger-1 tsp chopped

Cumin seeds-1/2 tsp

Curry leaves- 5-6 no

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

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

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

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

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

Method:

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

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

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

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

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

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

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

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

Recipe-3] FISH AND DILL CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boneless fish fillets- 400 gms

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Fresh dill leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

Fish stock -1/4 cup

Fish veloute sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

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

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

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

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

Method:

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

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

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

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

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

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

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

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

Recipe-4] LENTIL OLIVE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled yellow lentils- ½ cup thick mixture

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

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

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

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

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

Method:

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

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

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

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

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

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

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

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

Recipe- 5] MAC- N- CHEESE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled macaroni pasta- 1 and a half cup

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

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

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

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

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

Method:

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

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

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

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

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

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

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

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

Recipe-6] MIX VEGGIE HERBED CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

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

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

green olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Jalapenos- 2-3 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

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

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

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

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

Method:

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

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

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

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

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

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

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

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

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

Ingredient Ideology | The Art Of Cooking Wonder Using Air Fryer BY: Dr. kaviraj khialani Celebrity Master Chef

Cooking trends in India have always seen a number of changes every couple of years and we come across a number of Western and globally influenced systems and methods of applying our food to in order to have something new being done and having the foodies and connoisseurs raise their eyebrows with culinary anxiety pangs to relish and cherish something new coming on the plate to please and treat the palates!

While most of us seem to be on track of being aware that health is wealth especially post the pandemic where a lot of concern stayed on with keeping up high on immunity, eating healthy and staying fit in order to keep any contaminations and viruses at length, there also came about a revolution in the style of cooking fried recipes via using air fryers instead of a deep frying kadai full of oil and immersing our foods into it and getting taste and crunch out from it within a few minutes. Here are a few thoughts, ideas and a few recipes which we can try out using air-fryers and satisfy our hunger pangs with a little less guilt!

What Is an Air Fryer?

An air fryer is a countertop cooking appliance that combines a heating element and a powerful fan to circulate hot air, similar to a convection oven. Air fryers produce foods that are crispy outside and moist and tender inside without actual frying. Philips invented the original air fryer and debuted it at a European consumer electronics fair in 2010. Since then, the category has exploded. By some estimates, more than 25 million air fryers were sold in the U.S. over the past two years. Philips’ original brand name, Air fryer, has now become the generic term for the category.

How Does an Air Fryer Work?

Air fryers use convection heat to cook foods so that they are browned and crispy on the outside but remain moist and tender on the inside. Cooking with an air fryer takes less time and makes less of a mess than deep frying or traditional oven roasting. Another plus is that air frying also uses minimal oil. The top section of an air fryer holds a heating mechanism and fan. You place the food in a fryer-style basket and when you turn it on, hot air rushes down and around the food. This rapid circulation makes the food crisp—much like deep-frying but without the oil.

Unlike a deep fat fryer, where food is submerged in hot oil, an air fryer uses convection heat. Air fryers circulate hot air to cook the food, similar to a fan oven and rely on a chemical process known as the Maillard reaction to crisp up the exterior of food, with tasty results.

(The Maillard reaction is an interaction between amino acids—the building blocks of protein—and reducing sugars. It provides the browning of foods and imparts mouth-watering toasty flavors in dishes.)

How Successful has Air Fryer been in India?

“In fact, cooking with an air fryer can be a healthy cooking method as it uses hot air to cook food rather than oil. By using less oil, it can reduce the fat and calorie content of the food compared to deep-frying or pan-frying,” 

As most of the Fried snacks like Samosa, aloo tikki, kulcha, kachori etc can be done in air fryer with minimum amount of oil most of the households with health concern or diet conscious had purchased the same.

It is compact in size which also helps as it required less space in the kitchen.

How comfortable is it for cooking?

Air fryers feature perforated baskets, wire racks, and/or ceramic plates with holes that allow hot air from above to circulate around food at temperatures around 400 degrees Fahrenheit. This cooks the outside first and seals in the moisture. If you’re looking for convenience, you’ll find that some models come with pre-set programs to cook common foods at the touch of a button. You may also have a preference for digital controls – think LEDs and touchscreens – versus analog dials to control time and temperature.

10 popular foods which people can easily made using Air Fryer:

1. French Fries.

2. KFC style Chicken Fry / Koliwada Prawns

3. Paneer Kurkure.

4. Baked Samosa.

5. Aloo Tikki

6. Cookies/ Nankhatai.

7. Pizza.

8. Air fryer chicken.

9. Frozen food Air fried.

10. Bhajji / Pakora / Potato Fritters.

Minus point of Air fryer in India.

As the Average size of Air fryer in India is about 4L, It is found to be too compact and it is a bit expensive if compared to OTG where OTG can be available from 16l size which can allow to cook more quantity at a time.

In India most of the street vendor prefer OTG as it is user friendly and also the quality of the product turn out excellent. Most of the items which are made using batter does not turn up in same taste as deep fried. As microwave also provide slim fry option now people prefer the same over Air Fryer.

And in India as the people are more concern about flavours & taste Air Fryer option has somehow not been a very convincing solution or alternative as well for everyone on the whole as per my survey, inputs and interactions with food professionals and chefs and I wish to appreciate the efforts put in by Mr. Ankit Mane, in helping this feature happen.

   Here are a few recipes which we can try out using an AIR- FRYER at home:

Recipe- 1] CHATPATI ALOO TIKKIYA 

                   Ingredients:

• 2-3 med sized Potatoes

• 1/4 Cup Green peas

• 1 Tbsp Rice flour

• 1/4 tsp Turmeric powder

• 2 tsp Ginger chilli paste

• 1/2 tsp Garam Masala

• 1 tbsp Fresh coriander

• 1-2 tbsp cooking oil

Method:

1. To make this tikki, we need to steam and cook the potatoes.  I have steamed the potatoes in an instant pot. Add some water into the inner pot. Insert a trivet. keep the washed and cleaned potatoes on it, close the lid. Keep the vent in the sealing position. Pressure cook it for a few mins.

1. Cook the peas till soft and cool it.

2. Add the mashed potatoes and peas and mix well

3. Now add the ginger chilli paste, turmeric powder, garam masala, rice flour and salt

4. Mix everything together into a very soft mixture.

5. Make small balls and flatten it in your palms to make small patties

6. Lightly grease the basket of the air fryer

7. Preheat the air fryer at 200 deg Celsius for 5 minutes

8. Arrange the tikkis in the basket

9. Brush the surface of the patty with little oil.

10. Air fry them for 7- 8 minutes.

11. Flip all the patties and air fry them again for 6 minutes to get the crispy delicious aloo tikki.

12. Serve hot or warm with chutney of your choice for example a chutney- mayo dip or a mango pickle mayo chutney.

Recipe- 2] PANEER KA KURKUREDAAR SNACK

INGREDIENTS

400 gm. Paneer – cut into Cubes.

¼ cup All-Purpose Flour/ refined flour.

1 teaspoon Kashmiri Red Chilli Powder

½ teaspoon Garam Masala Powder

½ teaspoon Turmeric Powder

½ teaspoon Ginger Garlic Paste

1 cup Breadcrumbs or crushed Cornflakes can also be used.

Salt to taste

Water as needed

Method:

1.In a mixing bowl add Maida or all-purpose flour, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ¼ teaspoon ginger garlic paste and salt as needed.

2.Add water little by little and make a thick paste.

3.Now add in the cut paneer cubes and mix them well to coat them with the batter.

4.In a plate add in the breadcrumbs/Cornflakes. Roll each paneer cube coated with batter tightly in breadcrumbs. Set aside in the fridge for 10 mins.

5.Load the air fryer tray with the prepared paneer cubes. Set it on 180°C for         8 mins and switch on the air fryer.

6.Shake the paneer rectangular cubes once at the midway mark at 4 mins and continue cooking to ensure even cooking and colouring while cooking inside.

7.Remove the Kurkure Paneer using tongs onto a serving plate.

8.Serve hot immediately with tomato ketchup or green mint chutney (optional) on the side.

Recipe-3] Murgh Alishan Fryer Snack

Ingredients

• 750 gms bone-in chicken thighs and legs

• salt and pepper

• 2 cups chaas or namkeen buttermilk. 

• 2 eggs, lightly beaten.

• 2 cups maida/ refined flour.

• 1 tablespoon cajun spice mix seasoning

• 1 tablespoon garlic paste or powder.

• 1 tbsp. Onion paste or powder.

• 2 teaspoons paprika powder or red chili powder/ chili flakes

• 1 teaspoon salt or as per taste.

• 1 teaspoon black pepper powder

• Cooking oil to spray as needed while getting done.

Method:

 1 Apply salt and pepper on the chicken thighs and legs. In a medium-sized bowl add the buttermilk and eggs and whisk. In another medium-sized bowl add the flour, cajun, garlic powder, onion powder, paprika, salt, and pepper.

2. Using kitchen tongs, coat the chicken pieces in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.

3. Cook at 180 deg Celsius for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.

Recipe- 4] Baked Khushnuma Samosa 

Ingredients:

For making Baked samosa dough:

• 1 cup flour/Maida

• Salt to taste

• 2 -3 tbsp. cooking oil as needed.

For the Khushnuma Samosa Filling:

• 100 gm Paneer, grated.

• ½ cup cabbage chopped

• ½ cup boiled rajma

• 3-4 tbsp. grated cheese

• 4-6 no cherry tomatoes

• 1 teaspoon chili flakes

• 1 teaspoon peri masala

• 1-2 tbsp. veg mayonnaise.

Method:

To prepare the samosa wrappers:

1. Combine together 1 cup flour, salt to taste, ajwain, and 2 tablespoons of oil. Mix them well and make a stiff dough by adding cold water. Rest the dough it for 30 minutes.

To prepare the Samosa Stuffing:

1.For samosa stuffing, in a bowl mix together small grated paneer, chopped cabbage, boiled Rajma, grated cheese cherry tomatoes, salt to taste, red chili flakes, peri masala, and a tablespoon of veg mayonnaise. Combine them to make samosa stuffing and keep them aside.

To shape the samosas:

1.Now divide the dough into 4 to 6 equal parts and roll out one portion.

2.Cut this in the middle into two parts and make a cone shape. Fill the stuffing and seal the edges. Make all samosas like this and brush with oil.

Baking the prepared Samosas finally in Air-fryer:

1.Now Preheat your air fryer by setting the temp at 180 deg celsius and timer at 5min. after that take out the basket and place the samosa in wire basket of the air fryer.

2.Air fry for 15-17 minutes. Your crispy air fried much healthier Khushnuma Samosas are ready. Serve them hot with chutney/ dips of your choice.

Recipe- 5] Dilkhush Double Roti Stuffed Pockets.

INGREDIENTS

•  6- 8 Sandwich Bread Slices

• 1 Onion Finely Chopped

• ½ cup Boiled Sweet Corn

• ½ teaspoon Garlic paste

• 1 teaspoon Italian Spices and herbs

• 1 teaspoon red chili flakes

• ¼ cup Mozzarella cheese Grated

• 2 tablespoons Pizza Sauce

• 1-2 teaspoon Oil – regular or olive oil.

• Salt as needed

• Water as needed

Method:

1. In a mixing bowl add in the finely chopped onion along with ½ cup of boiled sweet corn. Add ½ teaspoon garlic paste, 1 teaspoon Italian mixed herbs, 1 teaspoon red chili flakes, and salt as needed.

2. also add ¼ cup grated mozzarella cheese & mix everything well together and set aside.

4. Now cut off the edges of 6- 8 sandwich bread slices, fill some water in a small plate and carefully dip a slice of bread for a minute.

6. Next gently squeeze out the excess water by pressing it between your palms. The bread should be soft but not soggy with water, place 1-2 tablespoons of prepared veggie filling at the center. Carefully fold the bread slice in half and tightly seal all the edges.

9. Prepare all the bread slices similarly and set it aside. Meanwhile, preheat the air fryer at 180°C for 5-7 mins. place the pizza pockets in the air fryer tray and gently brush it with a teaspoon of oil.

11. Set the air fryer at 180°C for 15 mins. After 6 mins, remove it and brush it with a few drops of oil again. After 15 mins of air frying, bread pizza pockets should be golden brown, crispy, and fully cooked. If not, extend the cooking time by another 1-2 minutes as needed. Serve hot immediately with some tomato ketchup/ chutney on the side. 

On a concluding note: 

While cooking is an art and it involves a mix of skill sets and creative ideas to fall in place with the right balance and approach, trends and styles of cooking foods keep coming our way with a ray of hope and thought processes that make us want to incorporate them into our daily cooking as well. In my opinion, it would be a little difficult for me to accept the air-frying concept and equipment in my personal kitchen since my personal views when it cooking have always been “what it should be” In this context, it refers to the fact that if a pakora or a fritter, batata Vada or a medu Vada has to go through the immersion concept coming out well drained from a hot kadai of oil so be it! to balance the health aspect in that case one could look at a nice workout and burnout session to help the absorption levels in the body so as to not gain or store up calories. 

Happy Cooking!!!

Ingredient Ideology | PASTA TO PERFECTION By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Connecting up flavors and tastes to appease our Compassion.

Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!

Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it fun and so is enjoying it until the last bite!

My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out in fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.

It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in word-of-mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.

Pasta has been known to us in a number of shapes, sizes, patterns, names, and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.

Here are 3 Simple, Easy to Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:

Recipe- 1] MOMENTUM OF PEACE

[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise, and pepper, cooked to perfection]

Ingredients:

Fettucine pasta- 100 gms, boiled to al dente stage.

Fresh sliced mushrooms- 150gms.

For the sauce:

Oil/olive oil-1 tbsp.

Butter- 1tsp

Star Anise- 1 no

Garlic – 1 tsp chopped

Onion- 1 small chopped

Maida- 1 tbsp.

Water/veg stock-2-3 cups.

Salt and crushed black pepper to taste

Mixed herbs & chili flakes to taste

White wine- 30 ml optional

Fresh cream- 60ml

Grated parmesan cheese- 30gms/as per taste.

Parsley- 1 tbsp. chopped

Method: 

1. Prepare all the ingredients for the pasta.

2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready and put it in immediately.

3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.

4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.

5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.

6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and micro greens and serve hot.

Chefs Variations: 

The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer and capsicums.

Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.

For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.

Recipe- 2] ORANGE MYSTIQ

[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]

Ingredients:

Fusilli pasta- 100 gms boiled

For the Sauce:

Oil/olive oil- 1 tbsp.

Butter- 1tsp

Garlic- 1 tsp chopped

Onions- 1 small chopped

Tomato puree- 1 cup fresh

Kashmiri red chili powder-1/2 tsp

Paprika/chili flakes- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.

Refined flour- 1 tbsp.

Veg stock/water- 2 cups

Fresh cream- 2 tbsp.

Grated cheese- 30gms.

Herbs/olives to garnish- 10 gms.

Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.

For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.

Method:

1. Prepare all the ingredients for the pasta.

2. Heat oil and butter in a pan, saute the garlic, onion saute well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.

3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.

4. Serve hot garnished with olives, cheese, fresh herbs and serve.

Chefs Variations:

Try the same recipe with a flavor of kasuri methi- dried fenugreek leaves adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.

For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.

Recipe-3] HARIYALI AUR PASTA

[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]

Ingredients

Spaghetti pasta- 100gms boiled.

For the green sauce:

Fresh basil leaves- 2 cups, stems to be trimmed

Garlic- 1 tbsp. chopped

Chilled water- 2 tbsp.

Olive oil- 4-5 tbsp.

Salt and pepper to taste

Parmesan cheese- ¼ cup

Lime juice- 1 tbsp.

Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup

To add on into the pasta:

Cherry tomatoes- 4- 5 no-cut 1x2

Sliced olives- 4-5 green/black.

Blanched snow peas- 10-12 nos.

Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.

Method:

1. Prepare all ingredients for the pasta.

2. Boil the spaghetti pasta and keep aside.

3. In a blender jar combine ingredients for the green chutney and mix well.

4. Remove into a bowl, keep in the fridge until used.

5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.

6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.

Chefs Variations:

To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic and green chili as well to the chutney and blend it well.

For the pasta, we can toss it in the pan with some olive oil, burnt garlic and chili flakes a little white wine and then add it to the sauce.