Ingredient Ideology | The Zesty Zucchini By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Zucchini is also called as courgettes or baby marrow in various culinary applications and is a popular squash variety known to us. Ordinary zucchini is any share of green or yellow though both are equally popular in our kitchens for their inviting color and texture. It is technically a fruit but treated as an exotic vegetable choice by most of us and its shape looks similar to a cucumber with a stump like stem at the end.

Zucchini have firm dark green or yellow outer skin which also offer a good amount of crunch and mouthfeel hence it is advisable not to peel them and the inner part is much softer and juicy, slightly sweet with a very mild and delicate flavor. It is not only being used in salads, stir fried dishes, soups, curries and baked dishes but are also widely being used in breads, muffins, desserts and cakes too!

Let us check on a few Health Benefits of Zucchini:

• Zucchini is a great option to include and adapt into our diets for a weight loss regime, being low in calories.

• Zucchini is heat healthy food and is recommended to be consumed once in a while blanched in salads, stir fried versions.

• Zucchini is also good for the eyes and vision and has benefits to offer eye health as well.

• Zucchini is full of anti-oxidants which are beneficial to us in a number of ways.

• Zucchini is cholesterol free, fat free and low in sodium content as well.

• Zucchini is packed with a number of vitamins, minerals which are truly an add on into our healthy dietary needs.

• Zucchini is also a gluten free ingredient and can be incorporated in a number of dishes and recipes.

• Zucchini is also regarded as high in fiber content and good for our nervous system as well.

              Here are a Few Culinary Uses of Zucchini:

• Zucchini is great to add into our day to day cooking be it indian recipes, subzis, curries etc it is easy to add it in just ensure we do not throw away the skin but use it intact for maximum benefits and eye appeal.

• My experience with zucchini has been very interesting from having it in a rainbow subzi jhalfrezi, stuffed Achari aloo zucchini cups with korma gravy, zucchini kadai masala, coconut and water chestnut curry with zucchini.

• Speaking of zucchini being used in soups and broths add it to your minestrone, into tomato dhaniya shorba, zucchini almond soup served chilled flavoured with basil or fennel is great during all seasons.

• Zucchini in baked dishes sliced, quartered, cubed, stuffed and filled topped with a nice cheesy sauce, olives, herbs, breadcrumbs flashed into a hot oven does it just right to go the continental way.

• For the vegan lovers and whole food/ plant food based foodie’s zucchini does a great job of being converted into noodles and pasta being dressed and tossed in a number of sauces with crunch and bite for a great delightful experience.

• Zucchini tava pulao, saute zucchini cubes tempered with coconut oil, mustard seeds, curry leaves, red chilies, fennel seeds and steeped into beaten minted curd served chilled as a raita concept with a meal is just so very refreshing change to a Lauki or kakdi ka raita.

• Zucchini fritters, cutlets, koftas, tikkis, stuffing’s for parathas, tortilla wraps, filling for taco shells, adding them to savoury pancake batters and roesti and hash brown potato mixes.

Here are a few interesting concepts and recipes with Zucchini:

Recipe-1] PAN TOSSED ZUCCHINI NOODLES

Ingredients:

Green zucchini- 150 gms, to be scraped/turned into noodles.

Yellow zucchini-150 gms, to be scraped/turned into noodles.

Olive oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies-2-3 slit

Red chilies-2-3 slit

Carrots-1/4 cup shredded

Green-yellow-red capsicums-1/2 cup shredded

Salt and crushed black pepper to taste

White vinegar-2 tsp

Soy sauce-1 tsp

Red chili sauce- 2 tsp

Sugar-1/4 tsp

Spring onions- 3 to 4 sliced

Spring onion greens-2 – 3 tbsp. chopped for garnish

Peanut butter-2 tsp dissolved in 1/4 cup warm water.

Method:

1. Heat oil and butter in a pan add in the spring onions, ginger, garlic, red and green chilies and saute for a few seconds.

2. Add in the zucchini noodles and all other veggies as well and toss them in the hot wok/pan for a minute.

3. Now add in the seasonings and sauces, peanut butter and give it all a nice mix.

4. Cook the mixture on a medium flame for 4-6 mins until all the veggies get a nice moisture release and still crunchy, add in the spring onion greens and serve hot.

Recipe-2] MINCE STUFFED ZUCCHINI BAKE

Ingredients

Green/yellow zucchini-400 gms/ 3-4 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken keema- 1 cup/ 250gms

Green peas-1/4 cup boiled.

Salt and pepper to taste

Red chili powder-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Coriander powder-1 tsp

Tomato ketchup-2 tsp

Red chili sauce-1 tsp

White sauce-1 cup

Grated cheese-3-4 tbsp.

Method:

1. Cut the zucchini lengthwise into two each and carefully scoop out the center pulp and add it to the keema filling while we cook it.

2. Apply a little salt on the zucchini boats and keep them aside.

3. Heat oil and butter in a pan saute the ginger, garlic, chilies and onions for a couple of minutes.

4. Add in the chicken keema and peas, the scooped out chopped zucchini pulp add in salt to taste and all powdered spices, herbsx and chili flakes and saute for 2-3 mins.

5.Add ½ cup water or stock and allow the keema to cook for 8-10 mins on slow flame.

6. Add in the tomato and red chili sauce and mix well, cook for another 6-8 mins and allow to cool slightly.

7. Stuff the boats with the keema mixture, top it with a little white sauce and cheese and place in a baking dish.

8. Pre-heat the oven at 170 degrees Celsius and bake the zucchini boats for 12-15 mins and serve hot with toast/garlic bread.

Recipe-3] ZUCCHINI ALMOND SOUP

Ingredients:

Green zucchini- 150 gms/2 med sized- cut into med cubes.

Oil-1 tsp

Butter-1 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Potato-1 med sized peeled and cut

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/veg stock-3 -4 cups

Almond paste- 2 tsp

Fresh cream-2 tsp

Parsley- 2 tsp chopped

Method:

1. Heat oil and butter in a pan add in the Bayleaf and peppercorns, garlic, onions and saute for a minute.

2. Add in the potatoes, zucchini cubes, salt, pepper, herbs, chili flakes.

3. Saute the mixture for a few seconds, add in the water/stock bring to a boil and simmer for 12-15 mins.

4. Cool, puree and strain the mixture and bring it back into the saucepan now add in the almond paste, cream and bring to a simmer for 3-4 mins, check for seasonings and serve the soup hot garnish with saute cubes of green zucchini/mint/basil leaves/parsley/ sunflower/ flax seeds etc.

Recipe-4] MOMS STYLE ZUCCHINI CHICKEN CASSEROLE

Ingredients

Green zucchini- 150 gms

Boneless chicken cubes-1 cup/200gms

Oil-1 tsp 

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns-4-5 no

Green cardamom-1-2 no

Garlic cloves-2-3 no

Ginger -1 tsp chopped

Onion-1 no sliced

White wine- 2-3 tbsp.

Water/chicken stock-2-3 cups

Maida-2 tsp

Herbs-1/2 tsp

Chili flakes-1/2 tsp

Salt and black pepper to taste

Red chili sauce/schezuan sauce-2 tbsp.

Corn flour and water mixture-2-3 tbsp.to thicken the sauce.

Fresh herbs/parsley/basil/spring onion greens-2 tbsp. for garnish.

Method:

1. Heat oil in a pan add in the cinnamon, peppercorns, cardamom followed by garlic, ginger, sliced onion and saute until light pink.

2. Add in the chicken pieces, salt, pepper, herbs, chili flakes, maida and saute for up to 1 min.

3. Slide in the sliced zucchini pieces, white wine, chili or schezuan sauce and add little water/chicken stock mix everything well.

4. Simmer the chicken and zucchini for 10-12 mins or until just done add in the corn flour water solution to thicken the sauce a little.

5. Serve hot with steamed white rice or steamed buns/ bread rolls.

Recipe-5] STAR ANISE SPICED ZUCCHINI TOSS

Ingredients:

Green zucchini- 150 gms/1 med sized, sliced

Yellow zucchini-150 gms/1 med sized, sliced.

Oil-1 tsp

Butter-1 tsp

Star anise- 2 no

Garlic-1 tsp sliced

Ginger-1 tsp juliennes

Red chili- 2 no shredded

Green chili- 2 no slit

Spring onion- 2-3 chopped

Baby potatoes- 8-10 no boiled and cut 1 x 2

Salt and crushed black pepper to taste

Soy sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Red chili sauce-2 tsp

Green chili sauce- 2 tsp

Water-1/2 cup

Roasted crushed peanuts-2 tbsp.

Corn flour water solution-2 tbsp. to thicken

Spring onion greens-2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the wok tossed recipe.

2. Heat oil and butter in the pan add in the star anise followed by garlic, ginger, chilies, onions and cook for 1 min.

3. Add in the sliced or diced zucchini pieces and boiled potatoes and give them a nice toss in the hot pan.

4. Add in the salt, pepper, herbs, chili flakes, sauces and little water or stock and mix well in the pan, cook for 6-8 mins on medium flame.

5.Finally add in the corn flour water solution and thicken the mixture and serve hot garnished with crushed peanuts and greens.

Recipe-6] ZUCCHINI CHICKPEA CURRY WITH RICE

Ingredients:

Green zucchini-150 gms, sliced

Yellow zucchini-150 gms, sliced

Boiled chickpeas-1/2 cup

Baby potatoes- 4-5 boiled cut 1 x 2

Oil-1 tsp 

Butter- 1 tsp

Lemon grass- 3-4 pieces

Basil- 8-10 no

Slit red/green chilies-2-3 no

Galangal/ginger-2 tsp sliced

Thai yellow/green/red curry paste-2 tsp

Water/stock-1 and half cup

Coconut milk thick-2 cups

Salt to taste

Sugar-1/4 tsp

Corn flour water solution-2 tbsp. 

Method:

1. Prepare all the ingredients for the curried zucchini recipe.

2. Heat oil and butter in a pan add in the lemon grass, basil, galangal or ginger, chilies followed by the curry paste as desired.

3. Add in little water or stock, the zucchini, chick peas and potatoes, salt and sugar and simmer the mixture for 4-5 mins.

4. Add in thick coconut milk and cook for another 3-4 mins, add in the corn flour solution to thicken a little if desired.

5.Serve the curry hot with steamed rice/ jasmine rice/herbed rice.

Ingredient Ideology | Festival Of Colors, Spring & Love – Holi By: Dr. Kaviraj Khialani- Celebrity Master Chef

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

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

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

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

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

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

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

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

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

Here are some of my festive recipes for HOLI!

Recipe-1] THANDAI AUR KHAJOOR KI PHIRNI 

Ingredients

Milk- 1 lit.

Sugar to taste

Milkmaid/condensed milk-1/2 can

Mava- 100gms

Green elaichi powder-1/4tsp

Khajoor-4-5 chop

Cashews- 1 tbsp. sliced

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

Thandai syrup- 3-4 tbsp.

Rose petals- 10-12 no. for garnish.

Method:

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

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

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

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

Recipe-2] Mavedaar Nutkhut Gujiyas

Ingredients

For the dough:

Maida-1 cup

Salt -1 pinch

Ghee-3 tbsp.

Water- 2 tbsp.

For the filling:

Khoya- 100gms

Grated dry coconut- 50gms/desiccated/fresh

Chironji- 2 tbsp.

Raisins- 2 tbsp.

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

Green elaichi powder-1/4 tsp

Oil/ghee- for the frying.

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

Method:

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

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

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

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

Recipe- 3] KALI MIRCH WALE NAMAKPARE

Ingredients

Maida- 1 cup

Atta-1 cup

Salt to taste

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

Black pepper- 1 tbsp. Crushed

Warm water- ½ cup or as needed

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

Method:

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

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

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

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

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

Ingredient Ideology | Avocado Special Fiesta!!! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Avocado, A Superfood Known For Its Numerous Qualities And Health Benefits Which Provide The Body With A Complete Balance Of Various Essential Nutrients And Antioxidants. Having Known For Its Domestication In America To Mexico And Roots In Spain As Well, The Fruit Has Been Used In A Number Of Exotic Delicacies Across The Globe And Is A Favourite Of Many Of Us. While Avocados Are As Trendy And Fashionable As Ever, This Represents Merely A Resurgence Of This Superfood's Popularity. In Fact, The Produce With The Dark Green, Knobby Skin, Buttery Texture And Fresh, Mild Taste Has A Surprisingly Rich & Creamy Heritage.

Health Benefits Of Avocado:

*Aids In Digestion & Weight Management.

*Rich In Anti-Aging & Antioxidant Properties

*Good For The Eyes & Brain.

*Helps Treat Vitamin- K Deficiency.

*Reduces Inflammation In Tissues, Muscles & Joints.

*Good For The Skin, Helps Keeping It Glowing.

*A Compound Called Beta-Sit Sterol In Avocado Has Been Found Helping Cholesterol Levels.

*Helps Detoxifying The Body.

*Good Source Of Potassium & Folate.

*A Great Immunity Boosting Ingredient.

      How To Prepare An Avocado Before Being Used?

*Always Prefer A Firm Avocado While Purchasing It, Do Not Go For The Very Soft And Mushy Ones.

*Check For Bruises Or Cuts On The Skin Or Surface, Avoid Those.

*Handle Them With Care And Prepare Them Just Close To Use As Far As Possible To Prevent Their Oxidation.

*Ripe Avocados Can Be Stored In The Refrigerator For 3 To 4 Days Wrap Them In Kitchen Towels/Cling Wrap.

*Peel Them, Remove The Stone Carefully And Handle The Flesh With Care, Sprinkle Fresh Lime Juice On Them Do Maintain Their Color And A Dash Of Salt To Keep Up The Bite In It.

*Olive Oil Or Even Avocado Oil Goes Well With Avocado When It Comes To Salads Or Tossing Them Up In A Dip Or Salsa.

     Uses Of Avocado In The Kitchen:

*Avocados Are Versatile As A Fruit That Are Delicious In Salads, Sandwiches, Tacos, Soups, Dips Like The Most Popular Guacamole!

*Indian Cuisine However Has Not Found It Being Used In Our Local Recipes But Yes As A Chef I Have Used It With Chicken Tikka On A Canapé With A Pesto Chutney, With A Chilled Pasta Salad Adding It With A Dash Of Chaat Masala And Tamarind Chutney For The Spike!

Some Popular Dishes With Avocado Also Include:

*Avocado & Sun Dried Tomato Bruschetta Italian Concept.

*Avocado & Roast Chicken Salad With Minted Sour Cream Dressing.

*Chilled Avocado And Basil Soup With Olives And Flaxseeds.

*Lime & Avocado Hummus With Burnt Garlic Toasties.

*Baked Avocado Mash With Browned Onions And Sweet Potatoes.

*Avocado And Assorted Lettuce Wraps With Virgin Olive Oil And Eggplant Dip.

*Avocado Oil Is Also A Good Option To Use In Preparing Healthy Dips, Dressing, Spreads And Marination For Chicken Or Fish For Grilling.

Here Are A Few Interesting And Easy Recipes Using Avocados:

     Recipe-1] Chicken And Avocado Sandwiches

Ingredients

Leftover Wrappers/Rotis/Chapattis/Sliced Bread- 6-8 No

For The Spread:

Butter/ Cream Cheese/ Mayonnaise/Pesto Sauce Etc- 2-3 Tsp.

For The Filling:

Avocado-1 Ripe, Peeled And Sliced

Boiled Shredded Chicken-1/2 Cup

Lime Juice-2 Tsp

Salt And Crushed Black Pepper To Taste

Sliced Onions- 1 No

Sliced Tomato-1 No

Fresh Basil Leaves- 5-6 No

Grated Cheese-2-3 Tsp.

Flax Seeds/ Sunflower Seeds- 1-2 Tsp

Coriander/Mint Leaves-2 Tbsp.

Method:

1. Prepare The Outer Wraps/Bread Slices Etc And Keep Ready.

2. Apply A Combination Of Spreads As Desired On The Base Of The Sandwiches.

3. Arrange The Avocado And Other Ingredients On One Part Of The Sandwich Base And Cover It And Place It In A Griller Or On A Non-Stick Tava On A Low Flame And Warm It Up On Both Sides. Cut And Serve With Dipping Sauces Or A Bowl Of Tossed Salad.

4. Non-Veg Options Like Double Fried Egg, Sliced Boiled Eggs, Sliced Sausages, Salami, Bacon Etc Can Also Be Sautéed A Little And Placed Along With Avocado As A Filling For The Sandwich Concept.

5. Veg Options: Saute Mushrooms, Assorted Bell Peppers, Grilled Paneer Or Tofu Slices, Veg Cutlets Etc Can Also Be Placed As Variation.

Recipe-2] Avocado Delight Bowl

Ingredients:

Avocado- 2 No Ripe, Peeled And Cut Into Cubes

Tomatoes- 2 Med Cut Into Cubes.

Onion-1 Med Cut Into Cubes

Cucumber- 1 No Peeled And Cubed

Capsicum-1 No Cut Into Cubes.

For The Dressing:

Olive Oil/ Salad Oil- 2 Tbsp.

Salt And Crushed Black Pepper To Taste

Mustard Paste- 1 Tsp

Sunflower Seeds/ Melon Seeds- 2 Tsp

Mint Leaves- 2 Tbsp.

Coriander Leaves- 2 Tbsp. Chopped

Chili Flakes-1/2 Tsp

Mixed Herbs-1/2 Tsp

Lime Juice-2 Tbsp.

Honey-2 Tsp

Ginger Juice-2 Tsp

To Garnish: Micro-Greens/Black Olives/ Green Olives/ Gherkins/ Jalapenos Etc.

Method:

1. Prepare All The Ingredients For The Avocado Toss Bowl, Keep Chilled.

2. In A Mixing Jar Or A Bowl Combine Together The Ingredients For The Dressing And Mix/Shake Well And Keep Chilled.

3. Just Before Serving Add In The Avocado And Other Ingredients Into The Dressing And Garnish With Seeds/ Nuts/ Greens As Desired And Serve Immediately.

Recipe-3] Avocados And Tomatoes On Toast

Ingredients:

Avocado-1 Ripe, Peeled And Mashed.

Cherry Tomatoes- 10-15 No Cut 1 X 2

Olive Oil-2 Tsp

Garlic- 1 Tsp Chopped

Green Chilies-1 Tsp Chopped

Onion-1/2 No Chopped

Lime Juice-2 Tsp

Assorted Nuts-2 Tsp Chopped, Almonds/Cashews Etc.

Mint And Coriander Leaves-2 Tbsp. Chopped

Salt And Pepper To Taste

Mayonnaise/ Hung Curd/Greek Yogurt- 2-3 Tsp.

Salt And Crushed Black Pepper

Roasted Crushed Peanuts-2 Tsp

Micro-Greens/ Fresh Herbs/Assorted Seeds For Garnish-2 -3 Tsp

Sliced Bread- 6-8 No- White/Brown/Multi-Grain Bread.

Method:

1. Assemble All The Ingredients For The Avocado And Tomato Toasts.

2. Heat Oil In A Pan And Saute The Garlic, Onions And Chilies For 30 Seconds And Add In The Tomatoes And Avocado And Give It A Toss For 15-20 Seconds, Turn Off The Flame.

3. Remove The Mixture Into A Bowl And Add In The Lime Juice, Salt And Pepper To Taste Along With All Other Nuts/Seeds Etc And Mix.

4. Now Add In The Mayonnaise/Hung Curd/Green Yogurt Into The Mixture And Mix Gently.

5. Toast The Bread Of Your Choice And Apply A Light Hand Of Butter Or Cream Cheese If Desired Or Else Place The Prepared Avocado Mixture On Top And Garnish With Greens And Serve.

Recipe-4] Herbed Avocado Dip

Ingredients

Avocado- 2 Ripe, Peeled And Sliced

Blanched Spinach-1/2 Cup

Boiled Chickpeas-1/4 Cup

Mint Leaves- 2- Tbsp.

Coriander Leaves-1/4 Cup

Fresh Basil- 6-8 No

Olive Oil/ Salad Oil-2 Tbsp.

Lime Juice-2 Tsp.

Garlic-1 Tsp Chopped

Salt And Pepper To Taste

Hung Curd/Greek Yogurt-1/4 Cup

Cashews/ Almonds-2 Tbsp.

Sunflower Seeds/ Melon Seeds- 2 Tsp

To Serve With: Assorted Vegetable Sticks/ Crackers Etc.

Method:

1. Assemble All The Ingredients For The Healthy Avocado Dip.

2. Using A Jar Of A Food Processor Combine All The Ingredients And Using Olive Oil And Few Drops Of Chilled Water Churn The Mixture Into A Smooth Dip.

3. Remove The Mixture Into A Bowl And Check For Salt And Adjust Accordingly. We Have Options Of Adding Hung Curd/ Greek Yogurt Or Even Readymade Veg Mayonnaise Can Add A Nice Texture To It If Needed, Serve The Dip Chilled With Assorted Options.

Recipe-5] Healthy Avocado Smoothie

Ingredients

Avocado-1 Ripe, Peeled And Sliced.

Banana- 1 Ripe, Peeled And Sliced

Soy Milk/ Oats Milk/ Almond Milk/ Regular Milk- 200 Ml

Curd/Yogurt-2 Tsp

Honey-1 Tsp

Dates-2-3 Chopped

Flax Seeds/ Sunflower Seeds- 1 Tsp

Mint Leaves- 6-8 No

Assorted Nuts-2 Tsp Chopped

Cinnamon Powder-1 Pinch

Method:

1. Assemble All The Ingredients For The Healthy Avocado Smoothie Recipe.

2. Using The Jar Of A Food Processor Combine Them All Using The Desired Choice Of Milk And Churn It All Into A Smooth Texture.

3. Check For Flavor And Taste And Adjust Accordingly And Pour The Shake Into Glasses/ Shot Glasses And Garnish With A Pinch Of Cinnamon Powder/ Assorted Nuts/Seeds/ Berries Can Be Added As Well.

Why Valentine’s Day Has Become One of the Biggest Micro-Travel Moments of the Year by Louis D’Souza,Director, TripStaq

While once primarily associated with romantic dinners and gifts such as flowers and chocolate; this special day has transformed over time into one of the largest forms of micro travel each year. As couples, buddies and individuals look for new ways to create memories together more often than not they will choose short duration, experience focused holidays rather than purchasing something physical as a gift. In India there has been a marked increase in demand for romantic weekend trips at hotels throughout the month of February.

The rise in demand for experiential gifts such as these has made Valentine’s Day an increasingly important time for hotels and companies in the travel industry to offer promotions, discounts, packages etc. on various types of experiences says Louis D’Souza,Director, TripStaq.

The Rise of Micro-Travel and Time-Poor Lifestyles: Valentine’s Day now represents an optimal opportunity for micro-travel with our busy lives and the need for short but meaningful experiences. Most people today have very little time to go on long trips for a vacation so Valentine’s day provides a great option for those who want a romantic getaway that only takes 2 or 3 days and can fit into our busy schedules. The airlines, boutique hotels, and travel curators will design quick, experience-based packages that are all about intimacy, wellness, and local discovery. As flexible work becomes common and couples seek out experiences, micro-travel will become an easy, on-demand way to celebrate love without interrupting your day-to-day routine.

Experiences Have Overtaken Material Gifts: Valentine’s Day has quickly become one of the largest micro-travel days with more and more couples choosing to have experiences together rather than give material things to each other (like flowers or gadgets). Couples will choose to go away for the weekend to stay at a hotel, visit a vineyard, attend a wellness retreat, or even fly to Dubai or Bali for a holiday together. In India, luxury train dinners, boutique homestays in Alibaug and food trails in Goa are also popular. Travel experiences create great lasting memories, strengthen relationships through shared experiences and provide great opportunities for social media posting, therefore making travel much more meaningful than conventional gifts as well as suiting the busy lifestyle of urban dwellers.

The Instagram Effect and Shareable Moments: Valentine’s Day has also turned into one of the biggest micro-travel moments thanks to the Instagram effect, whereby couples are seeking short getaways that offer beautiful areas for sharing memorable moments with everyone. Destinations are now creating heart-themed displays, sunset lookout points, and other custom experiences to create very visual “post-worthy” moments on social media, which can make all visitors to a location into marketers in real-time. The idea of capturing beautiful moments will create a lot of spontaneous bookings, while social media reels and stories can create significant FOMO for other visitors and will therefore create a sense of urgency for another quick getaway that will feel personal and immediately be posted after the trip.

The Shift from Grand Vacations to Intentional Escapes: In recent years we’ve seen Valentine’s Day become a major opportunity for micro-travel, as couples have shifted away from long, expensive destination vacations to shorter, more purposeful spur-of-the-moment getaways. Today’s couples prefer experiences that are meaningful rather than spectacular, and often turn to quick escapes that accommodate both their jam-packed schedules and constrained budgets, but still allow them to feel pampered. Boutique hotels, nearby nature resorts, and cultural city stop overs all provide intimate ways for couples to connect without much advance planning. Influenced by social media, and making the most of flexible work arrangements, micro-travel has become an easier option for many couples to focus on developing their bond through presence, connection and memory during this time.

A Cultural Shift Toward Celebrating Relationships: What do couples, friends, or families look for in a weekend? A short getaway filled with fun and comfortable places, a staycation, or a nearby retreat where they can connect and create lasting memories. Today’s culture of social media and the desire to spend time with purpose have only helped this trend grow by making travel feel more personal and fulfilling emotionally than ever before. Because of today’s busy lifestyle, these short trips provide a quick and easy opportunity to take time out, celebrate love, and put connection first.

The Psychology of Escaping Routine: With the ability to use social media to inspire travel and the rise in remote work, Valentine’s Day has become an important reason for couples to take short trips for intimate experiences. Many couples are spending more time away from home in celebration of Valentine’s Day than they are travelling anywhere else. This change in travel behaviour has shifted how we look at romance and the definition of romance.

Couples are looking for ways to be romantic, not just by travelling long distances, but through shared experiences.

Valentine’s Day has changed from many days off work to shorter trips that help you feel connected but not overwhelmed. Micro-travel is a way for couples to spend time together, reconnect with one another, and create memories simply. With the world moving so fast, even a short trip creates luxury from the time you spend together, being there with each other, and having experiences together.

Ingredient Ideology | Valentine’s Special Treats By: Dr. Kaviraj Khialani – Celebrity Master Chef

February 2026 Valentine’s Day is celebrated worldwide as a time when lovers, friends, and families express affection through greetings, gifts, and shared moments. Rooted in Roman traditions and enriched by poets like Chaucer, the day has evolved into a celebration of love in all its forms.

Beyond roses and chocolates, Valentine’s reminds us of the divine gift of love. As the Bible says: “For God so loved the world that He gave His only begotten Son.” True love is patient, kind, and enduring — a sentiment echoed in every Valentine’s tradition, from Cupid’s arrows to heartfelt dinners.

This year, surprise your Valentine with culinary delights that blend romance, creativity, and flavor. Chef Khialani presents six irresistible recipes designed to make your celebration unforgettable.

❤️ Recipe 1: Love at First Sight

Crispy filo pastry or canape cups filled with a cheesy, herbed chicken/paneer and corn mixture, baked golden and served hot. Perfect bite-sized starters to spark romance.

Ingredients:

• Filo pastry sheets – 10–12 or ready-made canape cups – 12–15

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Green chilies – 1 tsp chopped

• Boiled chicken/paneer – 1 cup, Boiled corn – 1 cup

• Salt, pepper, mixed herbs, chili flakes

• Tomato ketchup – 2–3 tsp, Tabasco – ½ tsp

• Parsley – 2 tsp chopped, Grated cheese – ¼ cup

• Sliced olives – 2–3 tbsp

• Melted butter – ½ cup, Egg wash – ½ cup

Method:

1. Preheat oven to 180°C. Line tart moulds with filo sheets brushed with butter, or use canape cups.

2. Prepare filling: sauté garlic, onion, chilies in oil and butter. Add chicken/paneer, corn, seasonings, ketchup, Tabasco. Cook 2–3 mins.

3. Mix in olives, parsley, cheese. Spoon into cups, brush with egg wash/butter, bake 4–5 mins. Serve hot.

🌹 Recipe 2: On a Romantic Evening

A layered baked rice dish with creamy tomato-spiced sauce, chicken/sausages or paneer, olives, and cheese. Comforting, indulgent, and best enjoyed with garlic bread.

Ingredients:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Tomato puree – ½ cup, Tomato ketchup – 2–3 tsp

• Schezuan sauce – 2–3 tsp, Kasoori methi – ½ tsp

• Spices: cumin, coriander, chili powder, garam masala

• Curd – 2–3 tsp, Fresh cream – ½ cup, Cashew paste – 2–3 tsp

• Chicken cubes/sausages – 1 cup (or paneer/veggies)

• Boiled rice – 1½ cup, White sauce – 1½ cup

• Cheese – ½ cup grated, Olives – 2–3 tbsp

Method:

1. Heat oil and butter, sauté garlic, onion, chilies. Add puree, sauces, spices. Cook 2 mins.

2. Add curd, cream, cashew paste, kasoori methi. Simmer with chicken/sausages/paneer/veggies for 8–10 mins.

3. Mix with rice. Layer white sauce, rice mixture, olives, cheese in baking dish.

4. Bake 12–15 mins. Serve hot with garlic bread.

💕 Recipe 3: Fusion Feast on First Date

Indo-Chinese chili chicken/paneer/cauliflower tossed in a spicy-sweet sauce with capsicums and spring onions. Served with jasmine or coconut rice.

Ingredients:

• Chicken/paneer/cauliflower – 300 g

• Marinade: oil, ginger-garlic-chili paste, soy sauce, Schezuan sauce, chili powder, chaat masala, lime juice, flour, cornflour, egg/water

• Sauce: oil, red & green chilies, spring onions, garlic, ginger, soy sauce, chili sauces, honey, sugar, capsicums, cornflour solution

Method:

1. Marinate protein/veg 15 mins. Coat with flour mix, deep fry 3–4 mins.

2. For sauce, sauté chilies, onions, garlic, ginger. Add stock, sauces, seasonings.

3. Thicken with cornflour solution. Add fried pieces, capsicums, honey, sugar.

4. Garnish with spring onion greens. Serve hot with rice.

🍷 Recipe 4: Divinity in a Bowl

Al dente pasta tossed in a rich tomato-cream sauce with herbs, wine, and cheese. Garnished with olives and fresh greens, paired with masala cheesy garlic bread.

Ingredients:

• Pasta (fusilli/penne/macaroni) – 1½ cup boiled

• Olive oil – 2 tbsp, Garlic – 2–3 cloves sliced

• Mixed herbs – ½ tsp, Chili flakes – ½ tsp

• Salt and pepper to taste

• Cherry tomatoes – 10–12, White vinegar – 1–2 tsp, Parsley – 2 tsp chopped

For the sauce:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 2 tsp chopped, Onion – ½ cup chopped

• Tomato puree – ¼ cup, Tomato sauce – 2–3 tsp

• Water – ¼ cup, Salt and pepper to taste

• Kasoori methi – ½ tsp, Mixed herbs – ½ tsp

• Chili flakes – ½ tsp, Red chili powder – ½ tsp

• White wine – 2–3 tsp, Fresh cream – 2–3 tbsp

• Grated cheese – ¼ cup

• Garnish: olives, parsley, basil leaves, microgreens

Method:

1. Prepare sauce: heat oil and butter, sauté garlic and onion. Add tomato puree, sauce, seasonings, wine, and herbs. Simmer 3–4 mins.

2. Add water as needed, cook further, then stir in cream and fresh herbs.

3. Boil pasta to al dente, refresh. Toss pasta with garlic, herbs, chili flakes, then fold into sauce.

4. Garnish with olives, cheese, and herbs. Serve hot with masala cheesy garlic bread.

🌈 Recipe 5: Colors of Paradise

A vibrant stir-fry of assorted vegetables with lemongrass, garlic, chilies, and basil — bursting with color, crunch, and flavor. A perfect side dish to brighten your Valentine’s table.

Ingredients:

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 2 tsp sliced, Lemongrass – 4–5 pieces

• Slit red chilies – 2–3, Spring onions – 5–6 sliced

• Salt and pepper to taste

• Veggies: baby carrots, baby corn, bell peppers, mushrooms, broccoli, water chestnuts

• Soy sauce – 2–3 tsp, Red chili sauce – 2–3 tsp

• Water – ½ cup, Chili flakes – ½ tsp, Mixed herbs – ½ tsp

• Sugar – 1 tsp, Fresh basil leaves – 6–8

• Cornflour solution – 2–3 tbsp

• Garnish: spring onion greens, sesame seeds

Method:

1. Heat oil in a wok, sauté lemongrass, garlic, onions, chilies for 1 min.

2. Add assorted veggies, seasonings, herbs, sauces. Mix well.

3. Add water/stock, cook 2 mins. Thicken with cornflour solution.

4. Finish with sugar/honey, garnish with sesame seeds and spring onion greens. Serve hot.

🍓 Recipe 6: A Hearty Surprise on Valentine’s

A layered dessert of strawberry custard, cream, sponge fingers, rasmalai/rossogulla, custard apple pulp, fruits, nuts, and white chocolate — a sweet surprise with every spoonful.

Ingredients:

• Milk – 500 ml, Sugar to taste

• Custard powder – 2–3 tsp (dissolved in cold milk)

• Fresh cream – ½ cup chilled & sweetened

• Strawberry crush – 2–3 tsp, Fresh strawberries – 4–5 sliced

• Sponge fingers/crumbs – 1 cup

• Rasmalai/Rossogulla – 3–4 sliced

• Custard apple pulp – ½ cup

• White chocolate – ½ cup, Assorted nuts – 2–3 tbsp

• Fresh fruits – 1 cup (pomegranate, kiwi, pears)

Method:

1. Prepare custard: boil milk, add sugar, custard solution. Cook until thick, chill.

2. Mix chilled custard with sweetened cream.

3. In dessert glasses, layer custard mix, sponge fingers, custard apple pulp.

4. Add sliced rasmalai/rossogulla, white chocolate, fruits, nuts, strawberries.

5. Repeat layers, garnish, chill before serving.

Ingredient Ideology - Soy Milk Delights To Good Health By: Dr. Kaviraj Khialani – Celebrity Master Chef.

These days we come across a lot of conversations among people with regards to choosing the right milk and getting away from animal-based products to an extent it has been observed that many are moving towards the other options now easily available and in fact offering the same or even better amount of nutrition benefits to our body, while most of us have had a habit of having a glass of milk a day it’s a good change switching over to soy milk!

Soy milk is one of the plant based healthy and nutritious ingredient produced by soaking & grinding soy beans, bringing the mix to a boil and then filtering out the particulates and this is how it emerges and further it is a stable emulsion of oil, water & protein. 

I often come across queries where people tend to ask if soy milk is a good option in our daily life with regards to culinary and international cooking in various recipes etc, and does it kind of give out the similar output as the regular milk would do?

The concept is pretty simple before we adapt to any change we need to first fully accept change! that is how life becomes 80% easy and for the rest 20% keep exploring is the way of life. Recently I also enjoyed a cuppa of turmeric latte made with soy milk and it was simply awesome!

Some people also always had a concern about its little pre-dominant taste and flavor, it is easy to overcome that as well with a few tricks in the kitchen by adding our spices, herbs and natural ingredients it just works fine.

The original form of soy milk is a natural byproduct of the manufacture of tofu. Being a part of plant based commodity soy milk is also naturally low in saturated fats and cholesterol free, which means that it is a great option to substitute regular milk for weight management systems all the way great up to the heart & its care.

Soy contains all the nine essential amino acids/fatty acids while being a fantastic source soy milk is also high in protein and has a perfect balance of fats and carbohydrates as a part of its composition. Soy milk also happens to be a great source of essential vitamins and minerals needed by us including Vitamin –A, Vitamin B-12 & Potassium which are required by us as a part of dietary requirements.

While some have tried it once or twice as a part of experiment and 

Health Benefits of Soy Milk:

• Soy milk is beneficial and aids in maintaining optimal blood pressure in diabetic patients.

• Soy milk is considered good for improving cardio- vascular health.

• Soy milk is an instant energy booster and good for bones.

• It is also regarded as an excellent weight loss supplement.

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

• Though it is not very high in calcium levels which is why we fortify soy milk based products & it does help us in constipation issues since it is light and easy to digest.

• Soy milk is low in sugar and fat content as compared to regular cow milk.

• Soy milk is full of fiber and gives us a feeling of fullness for a longer time also helps curb hunger pangs.

Culinary Uses of Soy Milk:

• Besides having a glass full of this great milk I personally found it to be very useful in a number of ways from using it in health shakes and smoothies. It just blends itself and emulsifies beautifully into whatever healthy stuff comes its way in the blender. 

• Soy milk after a little careful application and thought did work fairly well in a number of desserts and sweet dishes as well from the custards to the soufflé mixes, the chilled and set options to the softy versions.

• A brown rice phirni with jaggery, cinnamon and soy milk was one variation to the real phirni which turned out nice.

• Soy milk with oat meal and little vegan butter worked well for making a sauce for a baked dish to replace the white sauce.

• Adding it to vegan cake mixes, cookies and even breads worked well in terms of color, flavor after being baked.

• We also have recipes which have been including curd, ice-creams etc being made as well from soy milk which is truly worth a try.

• Stews with soy milk turn to be delicate in texture and intense in flavors as well, a mix veg variety with a little cinnamon and coconut cream just makes it a wow factor.

• Health shakes and smoothie concepts have always been top of the charts for many of us when it comes to soy milk, a few good varieties would be the power packed dates with soy and little spice element attached, or the superfood avocado as well goes well into a smoothie concept with a little chia or sunflower seeds etc.

Here are a couple of recipes with soy milk which am sure all of you would love trying at your end, they are simple, varied at the same time there is a health element attached to all of them.

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

Nuts of your choice- Almonds, Pista, Cashews- 1 tbsp. chopped

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

2. Combine the soy milk, date puree, a sliced banana for some more flavor, add in the nuts, honey, cinnamon powder.

3. Blend it all into a smooth mixture, check for taste and flavor.

4. Serve in a tall glass, garnish with fresh herbs/seeds as desired.

Chefs Variations:

Try the same shake with a combination of banana, chickoo and soy together along with a few slivered almonds and raisins.

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

2. Peel the avocado, remove the stone and use the flesh part.

3. In a blender jar, combine together all the ingredients

4. Run the mixer to blend all very well, to a smooth texture.

5. Pour the healthy shake into a tall glass, garnish with fresh mint/ nuts/ any seeds like flax seeds or assorted chia/ pumpkin etc.

Serve chilled.

Chefs Variations:

Try the same health drink with additions like berries/ walnuts/ papaya instead of avocado, pine nuts in place of cashews.

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

Brown bread- 2 to 3 slices/leftover bread/cake/croissants.

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

Sliced assorted fruits- banana/ chickoo/ apples-1cup

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Warm the soy milk in a saucepan, add jaggery, turmeric, cinnamon stick and stir it well for few mins on a low flame, turn off the flame and add in a little peanut butter and mix.

3. In a baking dish, place the bread cut into small pieces, add a little butter/ vegan butter or almond/cashew butter if desired.

4. Pour the warm soy milk mixture with all the goodies loaded in it and evenly spread all over the dish.

5. Pre-heat an oven at 160 degrees Celsius for 10 mins, cover this baking dish with aluminum foil and bake for 15 to 18 mins.

6. Serve the pudding warm with tea/coffee or at the end of a light meal.

Chefs Variations: Try using leftover brownies as well the same way, also various fruits of your choice can be added tinned or fresh pineapple cubes, dates, pears stewed in a little cinnamon and jaggery syrup taste good too. It is also a good idea to use a little vegan cheese in this pudding, spread a little of it on the bread slices and then use them in the pudding.

______________________________________________________ 

Brief about the writer:

Dr. Kaviraj Khialani – celebrity master chef is a gold medalist and winner of several national awards and global recognitions having specialization in over 33 international cuisines he is also known as a Culinary Guru in India and Overseas. With over 21 plus years of experience with various sectors associated with hospitality like hotels, airlines, television and print media and also education field and is a well-known academician. A food designer, author, writer and consultant to food companies and f & b industry he loves to share his knowledge and has been featured in over 30 global publications so far.

Ingredient Ideology! The Amla Trivia : Goodness Of Gooseberries By: Dr. Kaviraj Khialani- Celebrity Master Chef

Amla also known as Indian Gooseberries or Amalaki in Sanskrit which means “Nectar of Life” in Ayurveda is a fruit that has long been revered in India as a nutritive tonic and beneficial ingredient. Amla are small round berries with a light pastel green skin translucent to look at making it appear as if it is segmented and in the center of the berry lies a hexagonal shaped stone with six small seeds. Indian gooseberry grows on trees found in the wild and cultivated in various parts of our country today. 

Amla is said to possess five of the tastes sour, bitter, pungent, astringent, sweet although sour is the dominating one. The berry is one of the three fruits in the Ayurvedic preparation which forms triphala and is a base for the rejuvenating formulae for a chavanprash consumed by many of us to boost our immunity and more. The marble like berries are not only used in variety of recipes but also highly referred and used in medicinal properties too in healing and treatment under Ayurveda.

Amla can be eaten fresh as it is though a light sprinkling of salt does make the bitterness and sourness a bit better as a mouthfeel to adapt to in for starters and at times we also soak it in a little salted water before cooking it since it reduced the pungency to an extent. Traditionally Amla has been used in India for making pickles and chutneys since it has both a dual sweet and sour application in our recipes of indian kitchens. Amla murabba is a popular sweet preservative served with hot puries as a breakfast dish as well in various parts of India. Amla can also be baked into tarts or juice as we all know being popular to be had on its own or to flavor vinegars and marmalades. 

Amla juice with honey or jaggery can be enjoyed as a refreshing healthy shot of goodness for our overall well-being. Dried Amla powder sprinkled onto our fruit salads. Ayurveda also says that Amla can help us balance the three Doshas namely kapha, vata and pitta thereby eliminating the underlying cause of many diseases. Amla holds a lot of religious significance too during the holy month of Karthik according to Hindu mythology the Amla tree is said to be germinated from the tears of lord brahma.

 These days Amla is available around us all year round which makes it more easy to include it in our daily dietary routines to help us stay fit.

Here are a few Health Benefits of AMLA:

1. Amla is said to be a complete powerhouse of essential nutrients for our body.

2. Amla improves our immunity levels and protects our body against any possible infections.

3. Amla is rich in vitamin- c and helps in de-toxification of our body.

4. Amla is also a rich anti-oxidant and eliminates toxins and improves body metabolism.

5. Amla helps reduce inflammation and is good for the eyes, hair, mental functioning and skin.

6. Amla is also considered for weight loss and weight.

7. Amla is also known to have anti-aging properties, helps in digestion and also lowers cholesterol levels.

Let us check on 10 uses of Amla in our kitchens:

1. Amla in making our classic style indian pickle.

2. Amla in an authentic sweet form called as Murabba.

3. Amla as a healthy drink with ginger, honey, lime as shots.

4. Amla in the form of condiments like chutney.

5. Amla as dehydrated form or powdered forms.

6. Amla infused water to be had as detox fluid.

7. Amla in the form of a tempered rice preparation.

8. Amla can also be prepared in curries or subzis, methi-Amla combination or Achari Amla ka tadka as a vegetable format.

9. Amla also finds its way in the form of Jams & candies too.

10. Amla as a snack option is good as Pudina-Amla aur chukandar ki tikki, as a side dish as a Amla- Anar ka Raita.

Here are a few recipes with The Indian Gooseberries- AMLA:

Recipe-1] AMLA GAJRELA RAITA

Ingredients:

Amla- 3-4 no cut and de-seed and boil/steam for 4-5 mins and cut into small pieces.

Carrot-1 med sized, peeled and grated.

Fresh grated coconut

Green chili- 1 no cut into small pieces.

Curd- 2 cups, beaten.

Salt to taste

Sugar if needed.

Mint leaves- 10-12 no

Coriander leaves- 2 tbsp.

For the tempering on the raita:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Curry leaves- 10-12 no

Hing- 1 pinch

Cumin seeds-1/2 tsp

White sesame seeds-1/2 tsp

Method:

1. Prepare all the ingredients for the Amla raita.

2. In a mixing bowl combine the beaten curd, add salt and sugar to taste if needed.

3. Add in the grated carrots and steamed/boiled Amla pieces, green chili, coconut mint and coriander leaves and mix well.

4. Heat oil in a tadka pan and splutter-crackle the tempering ingredients for a few seconds and pour it into the raita, give it a nice mix and chill the raita for 20-25 mins and serve, to variate the raita further one can also add almonds, walnuts or raisins as well, we can also add flax seeds, pumpkin seeds etc to add a crunch to the raita.

Recipe-2] AMLA KA ANOKHA ANDAZ

Ingredients:

Amla- 10-12 no.

Ingredients for making the Amla pickle masala:

Kashmiri red chili powder- 1 tsp

Salt- ½ tsp

Mustard seeds- ½ tsp

Jaggery-2 tbsp. grated

Turmeric powder-1/4 tsp

Fenugreek seeds-1/2 tsp

Hing-1 pinch

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Sesame oil/ regular oil- ¼ cup

Method:

1. To prepare the Amla achar firstly wash them well and prick it well with a fork and allow to remain in a sieve or colander for 15 mins and steam it over boiling water for 12-15 mins, there is an option of removing the seeds once steamed and cut into wedges.

2. On a tava lightly roast the fenugreek seeds, fennel seeds cumin seeds, mustard seeds, and once cooled prepare a fine dry powder of the same and keep aside.

3. In a mixing bowl, combine together the spice powders and all other spices and salt into the steamed Amla mix them all up very well.

4. Add in the soft grated jaggery and mix it into the jaggery mixture, now heat up the oil separately to smoking point and pour it over the Amla pickle and mix well, cover it and keep it in the fridge and shake the bottle occasionally and start using it from the 3rd day from day of preparation.

Recipe-3] MASALEDAAR AMLA

Ingredients:

Amla- 10-12 no cut into halves and stone removed.

Oil- 2 tsp 

Ghee- 2 tsp

Hing-1/4 tsp

Ajwain-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds- ½ tsp

Ginger- 1 tbsp. chopped

Green chili-1 tsp chop

Red chili-1 no shredded.

Onion- 1 small chopped

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Tamarind pulp-2 tsp or as per taste

Jaggery- 2-3 tsp or as per taste.

Salt to taste

Coriander leaves-2 tbsp. chopped.

Roasted crushed peanuts-1 tbsp. optional.

Method:

1. Prepare all the ingredients for the masaledaar Amla recipe.

2. Heat oil and ghee in a kadai and add in the hing, ajwain, ginger, onion and the seeds and allow to splutter for a few seconds, add in the cut Amla pieces which have been boiled in water with a little turmeric for 8-10 mins, remove the seed or stone from the Amla and cut into wedges.

3. Add in the green and red chili, the powdered spices, jaggery, salt, tamarind paste and little warm water as needed in order to get it all together. 

4. Cook this mixture on a low flame for 3-4 mins until jaggery is well dissolved and blended into the Amla subzi, I also like to add a tbsp. full of roasted crushed peanuts into this recipe for a crunch.

5. Check for balance of salt, sweetness and sourness and fine tune it, add a nice helping of fresh coriander leaves and serve the subzi with hot phulkas, rotis, with some fresh cut salad and a bowl of curd or raita.

Recipe- 4] TADKEWALA AMLA RICE

Ingredients:

Rice- 2 cups cooked- white or brown- boiled/ pre-cooked.

Oil- 2 tsp

Ghee- 2 tsp

Amla- 4- 5 pieces.

Jaggery- 2 tsp grated or as per taste.

Hing- ¼ tsp

Mustard seeds- ½ tsp

Split urad dal-1 tsp

Split Bengal gram-1 tsp

Cumin seeds-1/2 tsp

Red chilies-2 no slit

Green chili- 2 no slit

Curry leaves- 4-5 no

Turmeric powder-1/2 tsp

Salt to taste

Coriander leaves- 2 tbsp. chopped

Fresh desiccated coconut-2 tbsp.

Fried sliced cashews- 2 tsp.

Method:

1. Prepare all the ingredients for the Tadkewala Amla rice.

2. Heat oil and ghee in a kadai and add in the hing, red and green chilies and add in the split grams and other seeds for the tempering allow them to crackle and splutter for a few seconds, also add in the curry leaves.

3. Add in little water to prevent burning followed by the pre-cooked and boiled Amla wedges or cubes without the stone and seeds, add in the fresh coconut, powdered spices, salt and jaggery to taste in order to balance the Amla sourness and cook for 3-4 mins.

4. Now add in the cooked rice white or brown rice can be used as well give it a nice toss with the Amla, allow to cook for 2-3 mins and add in coriander leaves, nuts and seeds of your choice for garnish and serve hot with a bowl of curd, papad and pickle.

Recipe-5] AMLA KA COOLER

Ingredients

Amla- 5-6 no.

Sugar syrup/Jaggery syrup or powder/Organic Honey- any one sweetener can be used avoid sugar if possible, try coconut sugar.

Mint leaves- 10-12 no.

Roasted crushed jeera powder- ½ tsp.

Green cardamom powder-1 pinch optional.

Black salt-1/2 tsp or pink salt may be used.

Water and ice cubes as needed

Lemon juice-1 tsp.

Ginger- 1 tbsp. juice.

Method:

1. Assemble all the ingredients for the Amla cooler recipe.

2. Wash and cut the Amla remove the stone and seeds and cut into wedges. Using a mixer jar combine together the Amla, water approx. 1 cup, few mint leaves, roasted crushed jeera, black or pink salt and give it a nice blend.

3. Remove into a mixing bowl, add in the sweetener of your choice as per taste and mix well, add a dash of lime juice and ginger juice to balance it.

4. Place the mint leaves in your serving glasses and pour this nutritive and refreshing Amla cooler and serve it immediately.

Ingredient Ideology | Christmas Special Baked Treats By: Dr. Kaviraj Khialani- Celebrity Master Chef

Cupcakes are usually defined as a miniature version of a cake baked in a cup shaped mould and happens to be a delicacy for most of us among all age groups for its pleasant appearance & presentation. Cupcakes gained popularity close to 1900s in the united states and since then their varied creations have been increasing tremendously. In Britain cupcakes are called as fairy cakes since they use a lighter glaze icing as compared to the heavy frostings used by the American bakers. The term cupcake was justified to its name by the fact that it was prepared using measurements by the cups and baked as a cup full too. Cupcakes have swept the culinary world since the last few years and it’s no wonder why, with its flavors ranging from the classic vanilla to deliciously sweet caramel and butterscotch, to oddly savoury jalapeno-cheddar variety, there truly is a cupcake for everyone! Wishing all our readers Merry Christmas & Happy New Year 2023.

Recipe-1] CHOCO- EXOTICA CUPCAKES

Ingredients

3/4th cup refined flour

½ cup cocoa powder

1 tsp baking powder

½ tsp baking soda

2 eggs

1 and a half tsp vanilla essence

¼ tsp salt

¼ cup butter

1 cup grain sugar

½ cup milk.

For the chocolate butter cream topping:

1 cup unsalted butter

3 tbsp. Milk or heavy cream

1 and a half cups sugar

1 pinch of salt

2 tsp vanilla essence

½ cup cocoa powder

Method:

Pre-heat the oven to 180 degrees Celsius. in a mixing bowl combine together the flour, baking powder, cocoa powder, baking soda, salt, sieve them altogether and keep aside. In a separate bowl, combine together the eggs, sugar, butter and vanilla essence and whisk them up well with a hand blender. Add the dry ingredients a little at a time into the wet ingredients and fold them gently add in the milk gradually to get a desired dropping consistency. Grease and line the cupcake moulds and pour the prepared mixture into each of the compartments fill them 3/4th to the top in each mould and set them for baking for 15- 20 mins or until a toothpick comes out clean from the center upon checking. Allow to cool the cupcakes for 30 mins on a cooling rack and then decorate them as desired with chocolate cream/butter cream/ fresh cream etc. to prepare basic chocolate butter cream- using a dry clean stainless steel bowl beat the unsalted butter until creamy in texture for about 2 mins, add in sugar, cocoa powder, salt, vanilla essence and continue beating on a low speed for around a minute adjust the texture with cream/milk and cocoa powder if needed.

Recipe-2] VEGAN STYLE VANILLA CUPCAKES

Ingredients

1 cup soy milk or any other dairy free milk like almond milk etc

1 and a half cup refined flour

½ cup vegan butter

3/4th cup grain sugar

1 tsp vanilla essence

1 and a half tsp baking powder

1 tbsp. lime juice / white vinegar

1 pinch of salt.

For the vegan vanilla frosting on the cupcakes:

2 and a half cups sugar

½ cup vegan butter

½ tsp vanilla essence

1 tsp. soya milk/ dairy free milk.

Method:

Pre-heat the oven to 180 degrees Celsius. grease and line a cupcake mould. Sieve the flour with baking powder and salt and keep aside. In a mixing bowl combine together the soy milk with lime juice/vinegar and keep it aside for 3-4 mins and then add in the sugar, butter, vanilla essence and whisk them all up using an electric beater until the sugar has dissolved completely. Now slowly fold in the dry ingredients and gently mix them all in to a dropping consistency. Pour the prepared cupcake mixture into the moulds do not fill completely and place them for baking for 15-18 mins or until the toothpick comes out clean, allow to cool for 15-20 minutes before going ahead with the frosting. To prepare the frosting mixture beat the vegan butter with an electric beater until light and fluffy add in the sugar little by little, add in the vanilla essence and the dairy free milk and mix well, spoon the mixture into a frosting or icing bag and decorate the cupcakes and serve.

Recipe-3] CAFÉ WALNUT CUPCAKES

Ingredients

3 eggs

1 cup flour

1 cup butter

1 pinch of salt

½ tsp baking powder

3/4th cup brown sugar

2 tsp coffee powder

100 gms/ ½ cup chopped walnuts

For the coffee butter cream frosting:

1 and a half cup icing sugar

¾ cup butter

1 tsp coffee

For decorating the cupcakes walnuts as desired.

Method:

Pre-heat the oven to 180 degrees Celsius. grease and line up the cupcake moulds and keep them ready. Dissolve 2 tsp coffee powder with 1 tbsp. boiling water and prepare a coffee decoction, mix well allow to cool completely. Sieve the flour with a pinch of salt and baking powder and keep aside. In a mixing bowl cream together the butter and brown sugar until light and fluffy, add in the beaten eggs. Now add in the dry ingredients little at a time and slowly fold them in using a spatula. Add in the coffee mixture and beat once again until all is well combined, add in a few sliced walnuts and fold them in as well. Now spoon up the cupcake mixture and place them into the lined up moulds and place them for baking around 18-20 mins, check the center with a toothpick and once it comes out clean, remove the cupcakes and allow them to cool on a wire rack for around 30 mins. To prepare the butter cream, dissolve the coffee powder the same way like above and keep aside, cool completely. In a mixing bowl cream the butter until light and creamy in texture add in the icing sugar gradually with a low speed on your hand blender and mix well for 3-4 mins until fluffy and smooth add in the dissolved coffee and continue whipping for another couple of minutes. Pipe this buttercream onto the cooled cupcakes and decorate with a few more walnuts and serve with a nice cuppa coffee!

Recipe-4] DIVINE MASALA CUPCAKES

Ingredients

1 egg

1 and a half cup flour/maida

½ cup butter

1 cup grain sugar

½ tsp vanilla essence

1 and half tsp baking powder

Pinch of salt

¼ cup milk

For the masala mix as below or use 1 tsp readymade chai masala.

½ tsp ginger powder

¼ tsp cinnamon powder

¼ tsp cardamom and clove powder mix.

For the masala cupcake frosting:

1 cup butter

2 cups icing sugar

3-4 tbsp. milk

1 tsp vanilla essence

Dusting of the spice mix on top

Method:

 Pre-heat the oven to 180 degrees Celsius. grease the cupcake moulds and keep aside. Prepare the spice mix and keep aside. Sieve the flour with pinch of salt, baking powder and the spice mix and keep all dry ingredients aside. In a bowl cream the butter and sugar until light and fluffy using an electric beater. Beat in the egg and vanilla essence, add in the dry ingredients into the wet mixture carefully and mix it all well add in the milk gradually and get a desired dropping texture for the cupcake mixture. Portion the mixture into the prepared cupcake moulds and allow to bake for 18-20 mins, using a toothpick check in the center of the cupcakes once it comes out clean, remove the cupcakes and allow them to cool for 20 mins. For the frosting in a bowl beat up the butter until light and add in the sugar and vanilla essence add in milk to achieve the desired consistency enabling smooth piping on the cupcakes. Decorate the cupcakes with the frosting and sprinkle a little of the spice mix and serve them with a nice cuppa chai!

Recipe-5] CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Ingredients:

1 and a half cup flour/maida

2 eggs

1 and a half cup grated carrots

1 cup grain sugar

½ cup butter

 1 pinch of salt

¼ tsp baking powder

1 tsp vanilla essence

2 tbsp. chopped raisins

¼ tsp cinnamon powder.

For the cream cheese frosting:

1 cup cream cheese

½ cup butter

2 cups powder sugar

1 tsp vanilla essence

1 pinch of salt

Method:

Pre-heat the oven to 180 degrees Celsius. grease and line up the cupcake mould. Sieve the flour, baking powder, salt and cinnamon powder and keep aside. In a bowl beat together the butter, sugar, vanilla essence and whisk in the eggs one at a time and beat well. Now add in the dry ingredients into the wet ingredients a little at a time and ensure the cupcake mixture is smooth upon mixing, also add in the carrots and raisins and mix them well. Pour this prepared cupcake mixture into the lined cupcake moulds and bake for 15-18 mins and allow to cool before frosting. To prepare the cream cheese frosting in a mixing bowl beat the cream cheese, butter, vanilla essence and salt using a medium speed of an electric hand blender until light and creamy add sugar gradually and continue beating. Transfer the frosting into a piping bag and decorate the cupcakes and serve them.

Ingredient Ideology! Wise Meal Plans & Lifestyle To Help Thyroid Health. By: Dr. Kaviraj Khialani- Celebrity Master Chef.

INTRODUCTION TO THYROID: -

The thyroid is a small butterfly-shaped gland located in your neck. It plays a crucial role in regulating your body's metabolism, energy levels, and growth. It produces hormones that control various functions in your body. When the thyroid is overactive (hyperthyroidism) or underactive (hypothyroidism), it can lead to a range of symptoms like fatigue, weight changes, mood swings, and more. It's important to get regular check-ups and consult a healthcare professional if you have concerns about your thyroid health.

The thyroid gland is like the boss of your body's metabolism. It controls how fast or slow your body burns calories and uses energy. It also helps regulate important functions like heart rate, body temperature, and digestion. So, when the thyroid isn't working properly, it can affect your overall well-being. That's why it's important to take care of it and seek medical advice if you notice any symptoms or concerns.

TYPES OF THYROID & THE THYROID GLAND:-

The thyroid gland is a small, butterfly-shaped gland located in the front of the neck, just below the larynx. It is a crucial part of the endocrine system and plays a vital role in regulating metabolism, growth, development, and various bodily functions.

There are several types of thyroid conditions that can affect the function and structure of the thyroid gland. Here are some of the most common ones:

1. Hypothyroidism: This refers to an underactive thyroid, where the gland does not produce enough thyroid hormones. Symptoms may include fatigue, weight gain, depression, cold intolerance, and dry skin.

2. Hyperthyroidism: This is the opposite of hypothyroidism, where the thyroid gland becomes overactive and produces excessive amounts of thyroid hormones. Symptoms may include weight loss, rapid heartbeat, anxiety, sweating, and tremors.

3. Goiter: A goiter is an enlarged thyroid gland, which can be caused by various factors such as iodine deficiency, inflammation, or certain growths. It may cause difficulty swallowing, breathing, or in some cases, may not cause any noticeable symptoms.

4. Thyroid nodules: These are abnormal growths or lumps that form within the thyroid gland. While most nodules are benign, some can be cancerous. Nodules may cause swelling in the neck, difficulty swallowing, or can be detected incidentally during a medical examination.

5. Thyroiditis: This refers to the inflammation of the thyroid gland, which can be caused by autoimmune conditions, viral infections, or certain medications. Symptoms can vary depending on the type of thyroiditis, but may include pain in the neck, fever, fatigue, and changes in thyroid hormone levels.

It is important to note that the diagnosis and treatment of thyroid disorders should be done by qualified healthcare professionals. If you suspect any issues with your thyroid gland, it is recommended to consult with a medical expert for appropriate evaluation and management.

HOW DOES THYROID AFFECT US AND OUR HEALTH?

The thyroid gland plays a vital role in regulating various bodily functions and maintaining overall health. It produces hormones that influence metabolism, growth, development, and energy levels in the body. Here are some ways the thyroid affects us and our health:

1. Metabolism Regulation: The thyroid hormones, primarily triiodothyronine (T3) and thyroxine (T4), control the body's metabolic rate. They help convert food into energy and regulate how quickly the body burns calories. An overactive thyroid (hyperthyroidism) can accelerate metabolism, resulting in weight loss, increased heart rate, irritability, and heat intolerance. Conversely, an underactive thyroid (hypothyroidism) can slow down metabolism, leading to weight gain, fatigue, cold sensitivity, and constipation.

2. Growth and Development: Thyroid hormones are crucial for proper growth and development in children and maintaining tissue integrity in adults. Inadequate hormone production during childhood can result in stunted growth and cognitive impairments. In adults, an imbalance in thyroid hormones can affect muscle strength, bone health, and brain function.

3. Body Temperature Regulation: The thyroid gland influences body temperature regulation. Hyperthyroidism can cause excessive sweating, heat intolerance, and high body temperature. On the other hand, hypothyroidism can lead to cold intolerance, decreased sweating, and a lower body temperature.

4. Cardiovascular Health: Thyroid hormones have a direct impact on the cardiovascular system. Hyperthyroidism can lead to elevated heart rate, increased blood pressure, irregular heart rhythms, and an enlarged heart, which can increase the risk of cardiovascular diseases. Hypothyroidism, on the other hand, can cause low heart rate, reduced cardiac output, and high cholesterol levels, which can contribute to heart disease.

5. Mood and Mental Health: Imbalances in thyroid hormones can affect mood and mental well-being. Hyperthyroidism can cause anxiety, irritability, restlessness, and insomnia. Hypothyroidism, on the other hand, can lead to depression, fatigue, memory problems, and difficulty concentrating.

6. Reproductive Health: Thyroid disorders can impact fertility, menstrual regularity, and pregnancy outcomes. Both hypothyroidism and hyperthyroidism can disrupt normal menstrual cycles, leading to irregular periods or heavy bleeding. Thyroid dysfunction during pregnancy can increase the risk of complications such as miscarriage, preterm birth, and developmental issues in the baby.

It is important to note that thyroid disorders are common, and if you suspect any thyroid-related issues, it is recommended to consult a healthcare professional for evaluation, diagnosis, and appropriate treatment.

FOOD WHICH CAN BE A PART OF OUR DIET TO MAINTAIN PROPER LEVELS OF THYROID:-

Maintaining proper thyroid function involves a balanced diet that includes specific nutrients. Here are some foods that can support thyroid health:

1. Iodine-rich Foods: Iodine is essential for thyroid hormone production. Good sources include seaweed (kelp, nori), iodized salt, cod, shrimp, and dairy products like milk and yogurt.

2. Selenium-rich Foods: Selenium is involved in the metabolism of thyroid hormones. Brazil nuts, sardines, tuna, turkey, eggs, and legumes like lentils and chickpeas are good sources.

3. Zinc-rich Foods: Zinc supports thyroid function and helps with hormone production. You can find it in oysters, beef, crab, chicken, pumpkin seeds, and fortified cereals.

4. Omega-3 Fatty Acids: Found in fatty fish like salmon, mackerel, and sardines, as well as flaxseeds and walnuts, omega-3 fatty acids help reduce inflammation and support thyroid health.

5. Antioxidant-rich Foods: Berries, colorful fruits, and vegetables are rich in antioxidants that help protect the thyroid and reduce oxidative stress. Include blueberries, cherries, spinach, kale, and bell peppers in your diet.

6. Protein-rich Foods: Thyroid hormones require adequate protein for synthesis. Include lean sources of protein like poultry, lean meat, fish, tofu, and legumes in your meals.

7. Whole Grains: Incorporate whole grains like quinoa, oats, brown rice, and whole wheat bread in your diet. They provide B vitamins and fiber, which support overall thyroid function.

Remember, maintaining a well-rounded diet and avoiding excessive consumption of goitrogens (found in cruciferous vegetables like broccoli, cabbage, and Brussels sprouts) can also help support your thyroid health. However, if you have specific thyroid concerns, it's important to consult with a healthcare professional for personalized advice.

HOW CAN WE MAINTAIN THYROID LEVELS BESIDES DIET?

Maintaining thyroid levels involves more than just dietary considerations. While a balanced diet is crucial, there are several other lifestyle factors you can focus on to support healthy thyroid function. Here are some suggestions:

1. Manage stress: Chronic stress can adversely affect thyroid function. Engage in stress-reducing activities such as exercise, meditation, deep breathing, yoga, or hobbies that help you relax.

2. Get enough sleep: Prioritize quality sleep and ensure you are getting adequate rest each night. Lack of sleep can disrupt hormone regulation, including thyroid hormones.

3. Exercise regularly: Regular physical activity has been shown to support optimal thyroid function. Aim for a combination of aerobic exercises, strength training, and activities that help you stay active and maintain a healthy weight.

4. Avoid toxins: Certain environmental toxins can interfere with thyroid function. Limit exposure to chemicals in household cleaners, plastics, pesticides, and heavy metals.

5. Manage medication and supplements: If you are on thyroid medication, ensure you follow your doctor's instructions and take it consistently. Discuss any supplements or medications you are taking with your healthcare provider, as some can potentially affect thyroid function.

6. Regular check-ups: It is important to have regular check-ups with your healthcare provider to monitor your thyroid health. They can perform necessary tests to assess hormone levels and make any adjustments if needed.

7. Consider iodine intake: Iodine is an essential nutrient for thyroid hormone production. In areas where iodine deficiency is prevalent, consuming iodized salt or including iodine-rich foods like seafood, seaweed, and dairy products can help support thyroid function. However, too much iodine can also be harmful, so it's important to maintain a balance.

8. Support gut health: Healthy digestion and absorption of nutrients can indirectly impact thyroid function. Promote good gut health by consuming probiotic-rich foods like yogurt, sauerkraut, or taking a probiotic supplement.

Remember, it's always best to consult with a healthcare professional for personalized advice tailored to your specific situation. They can provide proper guidance based on your health history, current condition, and any medications you may be taking.

FEW RECIPES WHICH CAN HELP IN MAINTAINING THYROID FUNCTIONING IN THE BODY?

1. TUMERIC GINGER LENTIL SOUP.

Ingredients:

- 1 cup red lentils

- 4 cups vegetable broth

- 1 tablespoon turmeric powder

- 1 tablespoon grated ginger

- 1 onion, diced

- 3 cloves of garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions:

1. Rinse the lentils under cold water and set aside.

2. In a large pot, heat the olive oil over medium heat.

3. Add the diced onion, minced garlic, grated ginger, carrots, and celery. Sauté until the vegetables are tender.

4. Add the turmeric powder and stir well to coat the vegetables.

5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils are cooked through.

6. Season with salt and pepper to taste.

7. Serve hot and enjoy your delicious Turmeric Ginger Lentil Soup!

Remember, this recipe is just a suggestion, feel free to adjust the ingredients and seasonings according to your taste preferences.

1. BAKED SALMON WITH DILL AND LEMON.

Ingredients:

- 1 pound salmon fillet

- 2 tablespoons fresh dill, chopped

- 1 lemon, sliced

- Salt and pepper to taste

- Olive oil for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the salmon fillet on a baking sheet lined with parchment paper.

3. Season the salmon with salt and pepper to taste.

4. Sprinkle the chopped dill evenly over the salmon.

5. Place the lemon slices on top of the salmon.

6. Drizzle a little olive oil over the salmon to keep it moist.

7. Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork.

8. Remove from the oven and let it rest for a few minutes before serving.

9. Serve the baked salmon with dill and lemon alongside your favourite sides.

Enjoy your delicious and healthy Baked Salmon with Dill and Lemon!

1. QUINOA AND ROASTED VEGETABLE BUDDHA BOWL.

Ingredients:

- 1 cup quinoa

- 2 cups water or vegetable broth

- Assorted vegetables (such as sweet potatoes, bell peppers, zucchini, and broccoli), chopped

- 2 tablespoons olive oil

- 1 teaspoon paprika

- 1/2 teaspoon cumin

- Salt and pepper to taste

- For the dressing:

   - 2 tablespoons tahini

   - 1 tablespoon lemon juice

   - 1 tablespoon maple syrup

   - 1 clove garlic, minced

   - Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Rinse the quinoa under cold water and drain.

3. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

4. While the quinoa is cooking, toss the chopped vegetables with olive oil, paprika, cumin, salt, and pepper on a baking sheet.

5. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.

6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper to make the dressing.

7. Assemble your Buddha bowl by dividing the cooked quinoa, roasted vegetables, and drizzle the dressing on top.

8. Feel free to add any additional toppings or garnishes of your choice, such as avocado slices, fresh herbs, or toasted nuts.Enjoy your nutritious and delicious Quinoa and Roasted Vegetable Buddha Bowl!

1. SEAWEED SALAD WITH GINGER LIME DRESSING.

Ingredients:

- 4 cups mixed seaweed (such as wakame, hijiki, or kombu)

- 1 tablespoon sesame oil

- 1 tablespoon soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon lime juice

- 1 tablespoon grated ginger

- 1 teaspoon honey or maple syrup (optional)

- 1 tablespoon sesame seeds, for garnish

Instructions:

1. Rinse the mixed seaweed under cold water to remove any excess salt.

2. In a large bowl, soak the seaweed in cold water for about 5 minutes, or until it becomes tender.

3. Drain the seaweed and squeeze out any excess water.

4. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, grated ginger, and honey or maple syrup (if using) to make the dressing.

5. Add the dressing to the seaweed and toss until well coated.

6. Let the seaweed salad marinate in the dressing for about 10-15 minutes to allow the flavors to meld together.

7. Sprinkle sesame seeds on top for garnish.

8. Serve the seaweed salad chilled and enjoy its refreshing flavors!

Enjoy your delicious Seaweed Salad with Ginger Lime Dressing!

1. THYROID BOOSTING SMOOTHIE BOWL.

Ingredients:

- 1 frozen banana

- 1 cup spinach

- 1/2 cup frozen blueberries

- 1/2 cup almond milk (or any milk of your choice)

- 1 tablespoon chia seeds

- 1 tablespoon flaxseeds

- 1/2 teaspoon spirulina powder (optional)

- Toppings of your choice (such as sliced fruits, granola, coconut flakes)

Instructions:

1. In a blender, combine the frozen banana, spinach, frozen blueberries, almond milk, chia seeds, flaxseeds, and spirulina powder (if using).

2. Blend until smooth and creamy. If the mixture is too thick, you can add a little more almond milk to reach your desired consistency.

3. Pour the smoothie into a bowl.

4. Top with your favourite toppings, such as sliced fruits, granola, and coconut flakes.

5. Enjoy your thyroid-boosting smoothie bowl!

Remember, this smoothie bowl is packed with nutrients that may support thyroid health, but it's always important to consult with a healthcare professional for personalized advice

Ingredient Ideology | Scrumptious Sandwiches To Savour…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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

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

Here are a few interesting ideas with Sandwiches.

Recipe-1] TRIO HERBED TOMATO- SPINACH SANDWICH

Ingredients

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

2 tsp olive oil.

1 tsp chopped garlic.

1 small onion sliced.

½ bunch spinach cleaned and blanch the leaves & refresh.

Salt and crushed black pepper to taste.

½ tsp mustard paste.

1-2 tbsp. butter.

1- 2 tomatoes sliced and de-seeded.

¼ cup cheese grated- processed/parmesan cheese.

10-12 no fresh basil leaves.

½ tsp chili flakes.

To serve with:

Tossed salad/ chips/ tomato ketchup/ dips.

Method:

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

Recipe-2] COWBOY’S PASSION TANGY CORN SANDWICH

Ingredients

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

2 tsp peanut butter.

1 tsp oil.

1 tsp garlic- chopped.

Salt and pepper to taste.

1 cup American sweetcorn, boiled.

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

½ tsp mixed herbs.

½ tsp chili flakes.

2 tsp tomato ketchup

2 tbsp. grated cheese

2-3 sliced black/green olives.

1 tsp parsley, chopped.

Method:

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

Recipe-3] THE LAYERED PERSONA SANDWICH

Ingredients

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

2 tsp butter

2 tsp mayonnaise

Salt and pepper to taste

1 cup assorted lettuce leaves.

1 red ripe tomato, sliced

1 ripe avocado- peeled, stones and sliced.

2 tbsp. cream cheese.

2 no chicken breasts, boiled/grilled and sliced.

2 no boiled eggs sliced.

2-3 no jalapenos- sliced.

8-10 no fresh basil leaves.

Method:

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

Recipe-4] CHICKEN MAYO CROISSANT SANDWICH

Ingredients:

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

For the filling:

½ cup mayonnaise or hung curd could also be substituted.

½ cup boiled chopped or shredded chicken.

2 no cubes of hard boiled eggs-optional.

Salt and pepper to taste

2-3 cheese slices –optional

¼ cup shredded cabbage- white or purple

Lettuce leaves- as needed to place in the sandwich.

4-5 no slices of cucumber

4-5 no sliced tomatoes.

3-4 no sliced olives- black or green.

Method:

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

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

Ingredients:

4-6 slices brown/multi-grain bread

½ cup mayonnaise

Salt and pepper to taste

½ tsp mustard paste

2-3 tbsp. sliced black/green olives

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

1 no boiled peeled cubed potato

2 tsp cream cheese/ feta cheese

½ tsp chili flakes

½ tsp mixed herbs

½ cup lettuce leaves

3-4 no cherry tomatoes or tomato slices

2-3 jalapeno peppers sliced.

4-5 slices of cucumber

1 small onion sliced.

Method:

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

Recipe-6] PEPPERY COTTAGE CHEESE SANDWICH

Ingredients:

4-6 slices of white/brown bread

For the filling:

2 tsp oil

1 cup paneer grated

1 small onion chopped

½ chopped green capsicum

1 green chili chopped

Salt and pepper to taste

½ tsp chaat masala

1 tsp schezuan sauce

2 tsp tomato ketchup

2 tsp grated cheese

½ cup lettuce leaves

2 tbsp. butter to apply on the bread slices.

Method:

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

Ingredient Ideology | Culinary Delights From Goa By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Goa also known as the paradise on earth, one of the most popular vacation and leisure destination of many staycations explorers is one place offering peace of mind, great ambience, amazing foods and lovely people! It is also one of the smallest state regarding population, Goa is one of the best destination places for tourist, the beauty of nature, beaches, culture, festivals are popular in Goa. Therefore, Goa is not only famous for its beauty; it also serves a huge variety of Desserts.

Food has been one of the strong attractions in goa for a number of tourists who love to have an array of fresh sea food varieties cooked to perfection in a great blend of spices be it live barbeque sessions, grills and roasts, the Goan style curries with steamed white rice, delicate and perfectly sweetened Goan sweets end the experience beyond expectations.

Here are a few of my all-time favourites with a twist from Goan Cuisine for all of you to try and relish!

Recipe-1] POTATO CHOPS

Ingredients:

Boiled mashed potatoes- 2 cups

Salt and pepper to taste

Chopped coriander leaves- 2 tbsp.

Breadcrumbs- ½ cup

Maida/cornflour as needed for coating and binding.

Eggs-2 no beaten, use maida-water paste for veg options.

For the stuffing various options can be used:

Scramble eggs + chopped ham/salami + cheese.

Assorted cooked mixed veggies + cheese

Oil to fry

To serve with- tomato ketchup & salad.

Method:

1. Prepare the ingredients for the chops.

2. In a mixing bowl combine together all ingredients one by one and prepare the mixture of potatoes for the chops/cutlets.

3. Choose a type of filling for the chops- veg or non-veg and stuff and shape them into oval type formats and dip them in egg and breadcrumbs or maida water paste and then breadcrumbs for veg.

4. Chill for 15-20 mins and then deep fry in medium hot oil until golden browned and remove excess oil on a kitchen towel and then serve it with ketchup, chutney, dips of your choice.

Recipe-2] CHICKEN VINDALOO

Ingredients:

Chicken- 750 gms curry cuts/med size pieces with bones and marinate with 1 tsp ginger- garlic paste, salt-1/4 tsp and turmeric powder- ½ tsp mix well and keep aside for 20 mins.

For the Vindaloo Paste:

Oil/ghee- 2 tbsp.

Red chilies- 8-10 no.

Cloves-3-4, peppercorns- 8-10, cinnamon- 1-inch piece, cumin seeds- ½ tsp, garlic- 4-5 cloves, white vinegar- 1 tbsp. Mustard seeds-1/4 tsp, tomatoes- ½ cup chop.

For the Gravy

Oil- 2 tbsp.

Onions- 1 cup chop

Salt to taste

Water- ½ cup

Sugar-1/2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Marinate the chicken and keep aside.

2. Prepare the paste by slightly roasting the spices in a pan and combine all of it together in a grinder jar and blend it well to a smooth paste.

3. Heat oil add in onions and saute them until light brown and then add in the paste for a few seconds, add in the marinated chicken pieces saute them well until oil starts leaving the sides in the pan.

4. Add in the salt, sugar and water to cook the chicken pieces, add cubes of potato as well if desired with chicken, simmer and cook for 12- 15 mins, serve hot garnished with coriander/chilies.

Recipe-3] GOAN STYLE PRAWN CURRY

Ingredients

Prawns- 500 – 700 gms cleaned and deveined

Water- with little salt to soak the prawns

For the masala:

Dried Kashmiri red chilies- 12-15 no

Garlic cloves- 6- 8 no

Peppercorns- ¾ tsp

Coriander seeds- 1 tbsp.

Cumin seeds- 1 tsp

Tamarind pulp- 1 tbsp.

Turmeric powder-1/2 tsp

Grated coconut- ¾th cup fresh preferred.

Coconut milk -1 and a half cup- use as needed.

For the curry:

Oil- 2 tbsp.

Ginger- 1 tbsp. chopped or paste

Onions- ½ cup chop

Tomatoes-1/2 cup chop.

Salt to taste

Curry leaves-10-12 no

Coriander leaves- 2 tbsp. chop

To serve with steamed white rice.

Method:

1. Clean the prawns and place them in salted water for 10 mins.

2. Lightly roast the ingredients for the paste and then combine into a mixer jar and grind to a smooth paste.

3. Heat oil in a pan add in the curry leaves, the onions, ginger and cook them well for a few mins, add in the tomatoes, curry paste and saute well.

4. Add prawns and thick freshly extracted coconut milk and allow them to simmer in the gravy for 12-15 mins, serve hot garnished with coriander leaves to go with steamed rice.

Recipe-4] SERRADURA SWEET

Ingredients:

Marie biscuits- 15-18 no crushed to a coarse powder.

Heavy cream- 3/4th cup

Vanilla custard- 1 cup

Condensed milk- ¼ cup

Vanilla essence- ½ tsp

Orange juice- ½ cup

Orange segments- ¼ cup

Peanut praline or chikki- 2 tbsp. crushed.

Assorted nuts of your choice- 2-3 tbsp.

White/ dark chocolate shavings- 2 tbsp.

Cherries/mint leaf/sprinklers to garnish

Method:

1. Prepare all the ingredients for the sweet, this is a Portuguese influenced recipe in Goan Cuisine and is getting popular across various places.

2.We will need dessert bowls or small dessert glasses to layer this sweet dish.

3.In a mixing bowl combine together the custard, cream and condensed milk and start the layering with the cream mixture in the glass with a layer of crushed biscuits sprinkle little orange juice on them, add the praline, chocolate orange segments/chocolate and garnishes of your choice.

4.Layer and chill the glasses/bowls in the fridge for 3-4 hours and serve.

Ingredient Ideology-Health Total : Sprouts To Relish By: Dr. Kaviraj Khialani: Celebrity Master Chef.

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

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

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

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

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

Health Benefits of Sprouts:

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

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

They also prevent constipation and keeps the track clear.

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

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

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

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

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

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

Culinary Uses of Sprouts:

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe -1] NUTRI-RICH SPROUTS TOSS SALAD

Ingredients

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

washed and steamed for 2 to 3 mins- optional.

For the base of the salad:

Assorted lettuce leaves- 2 cups

For the body of the salad:

Assorted sprouts- 2 cups

Green/black grapes- ½ cup sliced

Mint leaves- 10-12 no

Apple- ½ no, cubed

Cucumber- ½ cubed

Tomato-1/2 no, cubed

For the dressing:

Lime juice- 2 tbsp.

Black salt/ pink salt- 1/2 tsp

Orange segments- ½ cup

Olive oil-1 tbsp.

Honey- 1 tbsp.

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

For the garnish of the salad:

Pomegranate seeds-1/2 cup

Black/green olives- 2 to 3 no for garnish

Method:

1. Prepare all the ingredients for the salad.

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

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

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

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

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

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

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

Recipe-2: MOONG SPROUTS BEMISAAL

Ingredients

Sprouts- 2 cups, assorted/ of your choice.

Olive oil- 2 tbsp.

Garlic-1 tsp chopped

Dry red chilies-1-2 no

Lemon grass- 3 to 4 pieces

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

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

Broccoli- 4 to 5 florets- blanched

Yellow zucchini- ½ cup, cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

White vinegar-1 tsp

Soy sauce- 1 tsp

Cherry tomatoes-1-2 no

Red chili sauce- 1 tsp

Mixed herbs- 1 tsp

Roasted crushed peanuts- 2 tbsp.

Spring onion greens- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the tossed recipe.

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

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

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

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

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

Recipe-3] DESI TADKE WALE SPROUTS

Ingredients:

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

Oil- 1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 3-4 no

Slit green chilies- 1-2 no

Dry red chilies-1-2 no

Onions- 1 small chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomatoes-1/2 cup chopped

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Water-1/2 cup

Grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp. chopped

Lime juice- 2- 3 tsp

Method:

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

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

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

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

Chefs variations:

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

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

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

Ingredient Ideology | Prepared To Perfection: The Pulao Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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

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

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

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

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

Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO

Ingredients:

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

200 gms chicken keema

100 gms green peas, frozen ideally.

2 tsp oil

1 tsp ghee

2 bay leaves

3-4 black peppercorns

1-inch piece cinnamon stick

1- 2 green/ black cardamoms

1 tsp ginger-garlic paste

1 tsp green chilies, chopped.

1 no onion, chopped

½ cup tomato puree

Salt to taste

1 tsp kasuri methi

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

3 cups warm water

2 tbsp. chopped coriander leaves

2 tsp rose water

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

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

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

Recipe-2] PANEER KA CHUTNEY WALA PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

150 gms paneer cubes

1 green capsicum cubed

1 onion cubed

1 tomato cubed

For the green chutney:

1 cup coriander leaves

1-2 green chili

1 tsp garlic, sliced

1 tsp ginger, sliced

3-4 tbsp. water

2 med tomatoes roughly cut

Grind all together and keep aside.

For cooking the masala for the pulao:

2 tsp oil

2 tsp ghee

½ tsp cumin seeds

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder.

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

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

Recipe-3] KHUMB KA DUMDAAR PULAO

Ingredients:

1 and a half cup of basmati rice, cooked.

2 tsp oil

1 tsp butter

1-2 green cardamoms

1 tsp green chilies, chopped.

1 tsp ginger-garlic paste

1 med onion, sliced

3/4th cup curd

Salt to taste

200 gms khumb / fresh mushrooms, sliced

1 med potato, peeled and cubed.

½ tsp turmeric powder

¼ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala powder

¼ cup water

2 tbsp. coriander, chopped

2 tsp mint leaves, chopped

1 tbsp. rose water.

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

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

Recipe-4] GOSHT KA NARAM GARAM PULAO

Ingredients:

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

750 gms mutton with bones.

2 tsp oil

2 tsp ghee

1-2 bay leaves

2-3 black cardamoms

1 tsp shahi jeera

1 tsp ginger-garlic paste

2-3 green chilies

1 cup onions, sliced

2 med sized potatoes, cubed

Salt to taste

1 tbsp. coriander powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp kasuri methi

1 cup curd, beaten

2 tbsp. coriander leaves, chopped

2 tbsp. rose water/ kewra essence.

2-3 tbsp. fried onions and fried nuts.

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

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

Recipe-5] SUBZI TARKARI PULAO

Ingredients:

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

2 tsp oil

1 tsp ghee

1-star anise

4-5 peppercorns

1-2 mace or javitri

½ tsp jeera

1 tsp ginger-garlic paste

2-3 green chilies chopped

1 cup onions, sliced

Salt to taste

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

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp red chili powder

½ cup tomato puree

3 cups water

1-2 tbsp. fresh cream

2-3 tsp fried nuts and browned onions for garnish

2 tbsp. coriander leaves, chopped

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

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

Ingredient Ideology | Snacky Bites Using Bread By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Bread or double roti as it is commonly known as since times immemorial in our culinary history has been one of our all-time favorite and helpful buddy in our kitchens assisting us in so many ways working on recipes, helping bind and coat dishes, from the very basic bread butter sandwich to the classic club sandwiches, bread is one ingredient without which most of us feel lost and incomplete.

I still remember when I learnt my fundamental cooking I was first taught how to make good sandwiches, how to carefully remove the crusts of the slice breads, the application of butter etc and the choice of fillings, cutting and assembling of sandwiches on platters for our birthday parties etc it was so much fun working with bread and relishing its outputs.

There are of course a variety of them from our classic laadi Pao to the white bread, the brown variety, the multi-grain, the whole wheat concepts, the flour and seed combination breads to the designer rolls and international breads too each one of them has a different taste and outlook altogether.

Here are a few simple and easy recipes using our regular leftover/ couple of days old breads in our kitchens in a slightly twisted way and in a new look!

Recipe-1] Bread Ka Masaledaar Nashta 

[ quick fix bread snack]

Ingredients

Sliced bread/pao- 4-5 slices/3-4 no

Oil- 2 tbsp.

Cumin seeds- ½ tsp

Mustard seeds- ½ tsp

Curry leaves-10-12 no.

Onions-1 cup chopped

Tomatoes-1 cup chopped

Salt to taste

Aamchur powder-1/2 tsp

Water-1/2 cup

Coriander powder-1 tbsp.

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander leaves-2 tbsp.

Lime-1 no

Roasted crushed peanuts-2 tbsp.

Method:

1. Cut the bread slices into small pieces using the crusts as well.

2. Heat oil in a pan, saute the cumin, mustard seeds, curry leaves, onions, add chilies to taste.

3. Add in the tomatoes and salt, all spices little water and cook for 3-4 mins on low flame.

4. Add in the bread, sprinkle little water over it and mix well, simmer cover and cook the bread in the masala for 3-4 mins.

5. Finally add in the aamchur powder, coriander leaves, peanuts, lime juice and mix well, add nylon sev or sev bhujiya on the top and serve as a snack/breakfast etc.

Recipe-2] OPEN FACED BREAD PIZZA BITES

Ingredients

Sliced bread/ bread loaf slices- 4-5 no

To apply on the bread:

Butter/cream cheese/ tomato ketchup/ schezuan chutney/green chutney/ pesto sauce/ peanut butter.

For the toppings on the bread pizza:

Onions, capsicums, tomatoes, boiled American corn, saute mushrooms, grilled paneer/tofu, leftover sliced tandoori chicken or seekh kababs, choose between ingredients like olives, gherkins, sun-dried tomatoes, non-veg like sausages, salami, ham etc.

The final topping before baking:

Grated cheese of your choice + mixed herbs + chili flakes + crushed black pepper corns + chat masala to taste mix well and place on the top and bake in a pre-heated oven or using a non-stick tava etc allow to cook and get a crusty base and cut into wedges and serve.

Method:

1. Assemble all the ingredients as per your choice for this quick snack.

2. Depending on availability decide the various parts of your pizza.

3. Pre-heat the oven to 180 degrees Celsius and bake the pizza and serve hot.

Recipe-3] TIL WALE BREAD KE TOAST

[Sesame toasts]

Ingredients

Sliced bread- white/brown- 4-5 no.

For the spread on the bread:
Butter/Cream cheese.

For the topping on the bread:

Veg- Option-1] paneer bhurji/grated paneer, capsicum, onion mixed with salt, pepper,

Chili flakes, herbs, and topped with white til/sesame seeds and little cheese toast and serve.

Veg- Option-2] mashed /grated potato with onion, tomato, chili, salt, pepper, chat masala, coriander leaves, mix well place on the bread slice top with cheese and til and toast.

Non-Veg- Options] boiled chopped chicken mixed with cheese sauce, herbs, chili flakes, boiled chopped eggs mixed with onion, tomato, chat masala, tomato ketchup, chili and coriander leaves, mix and place.

Method:

1. Prepare the ingredients for this interesting snack called til wale toast.

2. After choosing veg/non-veg toppings get the ingredients ready, apply a spread of butter/cream cheese on the slice of bread, place the topping of your choice.

3. Finally sprinkle the mixture of sesame seeds can use mix of black and white as well and cheese and mix well and get the toasts getting into the oven for toasting, serve hot.

Recipe-4] BREAD TOSS CHICKEN VEGGIE SALAD

Ingredients:

Leftover bread/slice bread/bread rolls- 4-5 slices.

For the base of the salad:

Assorted lettuce leaves- 1 cup or shredded cabbage.

For the body of the salad:

Boiled chicken cubes or grilled paneer cubes/tofu etc.

Cucumber- ½ cup cubes

Tomatoes- ½ cup cubes

Onions-1/4 cup cubes

Boiled beetroot/ sweet potatoes-1/2 cup

For the dressing:

Olive oil- 2 tbsp.

Lime juice-2 tbsp.

White vinegar-2 tsp

Sugar-1/2 tsp

Salt and crushed black pepper- to taste

Chat masala-1/2 tsp

Mixed herbs/chili flakes- ½ tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ gherkins/ micro greens/ sunflower seeds/flax seeds/ chia seeds- as desired.

Method:

1. Assemble all the ingredients for the salad.

2. Cut the bread into pieces and toast it slightly before add it in the salad.

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

4. Just before serving add the body of the salad into the dressing add the bread lastly and toss gently.

5. Arrange the base on the serving plate or salad plates, place the tossed salad on top, garnish as desired and serve chilled.

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

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 | Potato Snack Bites To Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef

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 | Cosa Nostra: An Italian Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef

The food of Italy is world famous and we all have tried the varieties and popular favourites from this cuisine. The pizzas, pasta, risotto, Italian stews, starters like antipasti, Italian baked dishes, the fresh pesto sauce, not to forget the Italian wines, cheese, breads & desserts! there is so much to pick & choose to relish this delectable cuisine. 

The basic ingredients which we usually come across in an Italian kitchen include the extra virgin and varieties of olive oil for it adds a unique flavor to the food, the fresh herbs ideally grown in kitchen backyards and in house varieties from basil, thyme, oregano, rosemary and the mixed blends are great to add into Italian foods. Garlic, onion, tomatoes, chili flakes, fresh choice of veggies from zucchini, broccoli, asparagus, baby carrots, potatoes, eggplants are a few of the popular ones used.

Non-vegetarian options include the poultry, eggs, fish and seafood, red meats are preferred as well in stews and marinated grilled and served as main meals too with complimenting wines. Italian national favorite soup minestrone is a must have, healthy and nutritious as it is offers a good balance of nutrients and great for the taste buds. Breads like focaccia, panini, sun-dried tomato- olive bread, ciabatta, herbed rolls are amazing to use for sandwich making. Italian desserts like tiramisu, Pannacotta, cassata are some well known ones as well

Here are a few recipes from Italian cuisine to give a try!

Recipe-1] ROASTED PEPPER & TOMATO SOUP

Ingredients

Red capsicum-1 no

Red, ripe tomatoes- 3-4 no

Garlic- 4-5 cloves

Onion-1 small chopped

Celery- 1 stalk, chopped

Salt and crushed black pepper to taste

Fresh basil- 10-12 no

Veg stock- 3 to 4 cups

Tomato puree-2-3 tbsp.

Chili flakes-1/2 tsp

Refined flour- 1 tbsp.

Butter-1 tsp

Olive oil-2 tsp

Fresh cream-2 tbsp.

Grated parmesan/cheese-2 tsp

To serve with:

Herbed croutons- ½ cup toasted/fried/baked.

Method:

1. Assemble all the ingredients for the soup.

2. Apply a little olive oil on the red capsicums and tomatoes and place them in an oven to roast for 20-25 mins or on a live flame until charred a little from all sides, remove and process in a mixer jar and keep aside.

3. Heat oil and butter in a pan add in the garlic, onions and saute them well add in celery, the flour and saute for 12-15 seconds, now add in the pepper-tomato puree and little stock as well to adjust the texture for the soup.

4. Add in the salt, pepper, basil leaves, chili flakes and allow to boil, simmer for 12-15 mins and strain if desired and blend in the fresh cream bring back to a boil and serve hot garnished with herbs, cheese and the croutons to go along.

Recipe-2] PESTO TOSSED POTATOES

Ingredients

Baby potatoes-400 gm. Boiled and peeled.

For the pesto sauce:

Fresh basil leaves- 1 cup

Garlic- 3-4 cloves

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water- 2 tsp

Lime juice-2 tsp

Grated cheese/parmesan-2 tbsp.

Pinenuts/cashew Tukda/ walnuts- 2 tbsp.

To toss along with the pesto potatoes:

Cherry tomatoes- 4-5 no cut 1 x 2

Black olives- 2-3 sliced

Green olives- 2-3 sliced

Fresh micro-greens- 2 tbsp.

Method:

1. Assemble all the ingredients for the dish.

2. Combine all the ingredients for the pesto sauce into a jar of mixer grinder/food processor and churn it up into a nice green sauce.

3. Remove it into a bowl adjust the seasonings to taste and keep it chilled until used.

4. Just before serving add the boiled potatoes to a mixing bowl add salt and pepper to taste, add in the pesto sauce, cherry tomatoes, olives and give it a nice toss.

5. As an option we can also add some more shavings of parmesan cheese and micro-greens and serve it immediately with some nice crusty toasted herbed rolls.

Recipe-3] PASTA IN HERBED TOMATO SAUCE

Ingredients

Boiled penne pasta- 2 cups

Olive oil-2 tsp

Garlic- 4-5 cloves, chopped

Onion-1 small, chopped

Tomatoes- 4-5 medium sized, blanched and puree.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Veg stock- 1 cup

Refined flour-1 tsp

Butter-1 tsp

Fresh cream- 2 tbsp.

White sauce-1/2 cup 

Cheese-1/4 cup, parmesan or processed.

Fresh herbs to garnish.

Olives- black/green as needed.

Assorted blanched veggies- ½ cup- broccoli, bell peppers, asparagus etc can also be added to the pasta for more color, texture & taste.

Method:

1. Pre-prep all the ingredients for the pasta recipe and make it on the spot just before serving.

2. To prepare the sauce for the pasta, heat olive oil in a pan add in the garlic and onions, give it a nice saute for 1 minute, add in the refined flour and saute it for 20 seconds, add in the tomato puree, salt, pepper, mixed herbs, chili flakes and mix well, bring to a boil and simmer for 12-14 mins add a little veg stock to adjust texture.

3. Now add in the fresh cream, white sauce and little cheese and blend it all well into the sauce bring it to a boil and add in the boiled penne pasta and olives/ assorted veggies of your choice and adjust seasonings to taste.

4. Cook them altogether for another 2 mins and serve it hot into a pasta plate and garnish with grated parmesan cheese, olives, fresh herbs.

Recipe- 4] BRUSCHETTA AL FRESCO

Ingredients

For the base of the bruschetta:

French bread- 10-12 slices

To spread on the base:

Butter- 2 tbsp./Olive oil- 2 tsp + garlic- 1 tsp chopped + salt and crushed black pepper + mixed herbs- ½ tsp + chili flakes-1/2 tsp all the ingredients to be mixed well and applied on the slices and lightly toast them and keep aside.

For the topping:

Olive oil-2 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped

Tomatoes-2 no, blanched, peeled and roughly cut.

Sliced mushrooms-1 cup- optional can be added.

Salt and crushed black pepper to taste

Sliced black and green olives- 3-4 each

Mixed herbs-1/2 tsp or fresh basil- 8-10 leaves

Chili flakes- ½ tsp

Cheese- 2 tsp cream cheese/ grated cheese- 2 tbsp.

Capsico sauce/ tabasco sauce- 1 tsp

Method:

1. Pre-prep all the ingredients and keep ready for the topping.

2. In a pan heat oil and saute the garlic, onions and add in the cut tomato pieces, sliced mushrooms if being used may be added, salt, pepper, herbs, chili flakes and cook for 2-3 mins.

3. Turn off the flame, add in the Capsico sauce and cheese and mix lightly, just before serving place the topping at room temperature on the slices of bread and garnish with olives/herbs and serve.

Recipe-5] CHICKEN MUSHROOM RISOTTO

Ingredients

Arborio rice/ white rice- 1 cup

Olive oil- 2 tsp

Butter- 2 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Garlic- 3-4 cloves, chopped

Onion-1 small, chopped

Celery- 2 tsp chopped

Salt and pepper to taste

Sliced fresh button mushrooms- 1 cup or 8-10 no

Boneless chicken cubes- 1 cup/ 150 gms.

Veg/chicken stock -3-4 cups

Mixed herbs-1 tsp

Chili flakes-1/2 tsp

Fresh basil- 4-5 no

White sauce- 1 cup

Fresh cream-2 tsp

Grated cheese/ parmesan- 2 tbsp.

Sliced olives- black/green 3-4 no

Cherry tomatoes- 4-5 no.

Method

1. Assemble all the ingredients for the risotto recipe.

2. Clean the rice and keep aside, the white rice can be washed and soaked for 10 mins in water.

3. To start with the risotto, heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.

4 Add in the Arborio rice/ drained white rice, sliced mushrooms and boneless chicken cubes, salt, pepper, herbs, chili flakes and white wine if preferred 2 tsp can be added.

5. Saute all of it well for 2 mins, 1 and half cup of stock and bring to a boil also add in ½ cup white sauce and simmer and allow to cook until rice and chicken are done.

6. Lastly add in the fresh cream and cheese, olives and cherry tomatoes and garnish with fresh herbs, cheese and serve hot.

Recipe- 6] BLUEBERRY PANNACOTTA

Ingredients

Blueberries- fresh or frozen – 1 and half cup

Castor sugar- ¼ cup

Cooking cream/ heavy cream- 2 cups

Gelatin- 2 tsp

Vanilla essence-1 tsp

Crunchy nut praline- 2 tbsp. crushed for the garnish

Tinned cherries- 4-5 no for garnish

Mushy blue berries- 2 tsp for garnish.

Method:

1. To start with the panna cotta recipe in a bowl combine together the blueberries and sugar and mix well, keep aside for 20-25 mins.

2. In a saucepan, place the berry sugar mixture and using a wooden spoon mix it gently in order to blend and mash simultaneously.

3. Reduce the flame and allow to get to a nice syrup kind of texture add in the gelatin at this stage and stir well allowing it to mix.

4. Add in half the quantity of the cooking heavy cream into the saucepan and mix well, simmer and keep stirring in order to mash up the berries completely.

5. Strain the above mixture into a separate bowl and now add in the vanilla essence and the remaining half heavy cream and mix it all up well.

6. Set the panna cotta into individual serving bowls/ dessert cups and chill for 3-4 hours and serve garnished with some more mushy berries or some crunchy nutty praline/ cherries etc.

Ingredient Ideology | Eggy Centric Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy- Hearty & Wholesome

Eggs are one of the best-known useful commodities known to us. The very significant role of eggs in our life is the number of us who include eggs from the start to the end of the day meals. From a filling morning breakfast with varied egg preparations to brunch menus, adding them to salads, sandwiches, dressings and dips too. Eggs are truly easy to adapt to and its role has been quite important in not only cooking but baking as well from cakes to fancy exotic goodies.

Eggs are among the most nutritious foods you can find, providing virtually all the vitamins and minerals you need. To top things off, eggs are cheap, taste awesome and go with almost any food. They really are an exceptional superfood.

Eggs provide the highest-quality protein – while also containing 13 essential vitamins and minerals, alongside necessary omega-3 fatty acids and antioxidants. 

60% of the high-quality protein in eggs can be found in the egg white, while the yolk contains the rest, along with vital healthy fats, vitamins, minerals and antioxidants – all compounding for a valuable contribution to your daily nutritional needs. 

Eggs whites and yolks being the two components within the shell need to be checked for quality and freshness before being broken and blended into our recipes. Egg fried rice, egg curry, egg Akoori or bhurji concept, baked eggs with spinach and cheese, eggs with chicken sausages/ fish/ prawns and quick munchies are great to try as well once in a while.

Here are a few simple recipes using Eggs:

Recipe-1] BRUNCH STYLE PAN SET EGGS

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe and keep aside.

2. In a pan heat oil and butter add in the garlic, onions, chilies and saute for 2-3 mins, add in the tomatoes and potatoes, salt- pepper and all spices and saute for 1-2 mins, add in little water and allow to simmer few min until potatoes are cooked.

3. Now add in the capsicums and eggs and allow eggs to set in for a few minutes.

4. Add fresh coriander leaves and serve hot.

Recipe-2] EGG MUSHROOM FLORENTINE

Ingredients

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.

Method:

1. Prepare all the ingredients for the brunch type dish called egg mushroom Florentine.

2. Heat oil and butter in a pan and saute the onion and garlic, add in the salt and powdered spices, add in the peas, mushrooms and blanched spinach.

3. Cook the mixture for 4-6 mins and break in the eggs and allow to set and cook on a bed of the spinach and mushrooms, check for salt, pepper, herbs and seasonings.

4. Once done we shall be plating it and serving with a portions of bread rolls/ toasts etc.

Recipe- 3] EGG SALAD IN LETTUCE LEAVES ON TOAST

Ingredients

For the base- assorted lettuce leaves -1-2 cups

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

To serve on: toasted bread slices/ french bread slices etc.

For the garnish: parsley, mint, micro-greens.

Method:

1.Prepare all the ingredients for the salad recipe.

2. In a mixing bowl combine together the ingredients for the salad and add in the dressing for the dressing and give it all a nice toss, chill the salad for 20 mins.

3. Remove and arrange the lettuce leaves as a base on the serving plate.

4. Top with the interesting garnishes like olives, cherry tomatoes, parsley sprigs, nuts and seeds of your choice.

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

Recipe-4] HEALTHY EGG BREAKFAST SCRAMBLE

Ingredients

Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup 

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

Sunflower seeds/ flax seeds/ melon seeds- 2 tsp.

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.

Method:

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

2. Heat oil and butter in a pan add in the onions and chilies, methi, and saute for a few seconds, add in the chopped tomato.

3.Continue to add in the capsicums and salt, powdered spices and mix well add in a little water to prevent burning, cook 2 mins.

4. Break in the eggs one by one and allow them to settle and slowly scramble them as they start cooking.

5. Reduce the flame and allow to cook for 2-3 mins, add in the seeds and coriander leaves and mix well, serve hot with assorted breads, butter, cheese and cup of tea/coffee, add shredded boiled chicken or sliced chicken sausages to the same recipe for variation.

Recipe-5] EGG MASALA DUM BIRYANI

Ingredients:

Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp

Method:

1. Prepare all the ingredients for the egg masala biryani as listed.

2. Heat oil and ghee in a pan add in the whole spices and add in the sliced onions and lightly brown them, add in ginger-garlic paste, green chilies, and cook for 1-2 mins. Add in tomatoes.

3. Add salt and all powdered masalas and cook for 1-2 mins, add little water as needed, add the thick beaten curd and mix well, cook on low flame for 2-3 mins.

4. Add kasuri methi and the boiled eggs and cook in the masala for 2-3 mins and layer the cooked rice on top, add in the onions, nuts, rose water, saffron water, kewra water etc and top with mint and coriander leaves, cover and give dum to the egg biryani for 10-12 mins. Open and serve hot with raita, papad, pickle.

Recipe- 6] JHATPAT AKOORI KA ZAIKA

Ingredients:

Ingredients:

Eggs- 6- 8 no

Oil- 2 tbsp.

ghee- 1 tsp

Cumin seeds- ½ tsp

Fennel seeds-1/2 tsp

Curry leaves- 6- 8 no

Slit red/ green chilies- 3-4 no

Sliced onions- 1 small

Tomatoes- 2 med sized, diced

Salt to taste

White pepper powder to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Parsley/ spring onions/ coriander-2 tbsp. chopped

Lime juice- 2 tsp

Method:

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

2. In a mixing bowl beat up the eggs with a pinch of salt and few drops of cold water and add in all the ingredients from salt to powdered spices and all the assorted veggies as well, give it all a nice mix.

3. Heat oil and ghee/butter in a pan add in the curry leaves, slit chilies, jeera and fennel and saute for 15 seconds, add in the entire egg mixture into the pan and allow to settle for a couple of mins, cover and cook on a medium flame for 2-3 mins.

4. Using a spatula or flat spoon gently mix the contents of the pan and add in the greens and a dash of lime juice and serve it hot with roti, phulkas, naans, parathas or even cheesy garlic toasts.

Ingredient Ideology | Quick Fix Tiffin Packs- Healthy & Nutritious By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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

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

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

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

Recipe-1] ALOO MATTAR KI PESHGI

Ingredients: 

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

Green peas- 1 cup

Oil-2 tsp

Ghee-1 tsp

Cumin seeds- 1 tsp

Curry leaves- 10-12 no

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp 

Water-1/2 cup

Fresh coriander- 2 tbsp. chopped

Grind to a puree/paste:

Onion-1 no

Tomatoes- 2-3 medium sized

Green chilies- 2-3 no

Ginger-1-inch piece

Using ½ cup water grind and keep side.

Method:

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

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

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

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

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

Recipe-2] RASMISE VATANE

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Green vatana- 1 cup boiled

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Curry leaves- 8-10

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coconut milk- 1 cup thick

Fresh coriander- 2 tbsp. chopped

Coriander powder-1 tsp

For the masala paste:

Red chilies-2-3 no

Black peppercorns-4-5 no

Green cardamom-1-2 no

Onion-1 med sized

Tomatoes-2 med sized

Ginger-1 tsp

Garlic-2 tsp

Water-1/2 cup

Method:

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

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

3. Prepare the paste using the ingredients as listed.

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

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

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

Recipe-3] GOBI GULISTAN

Ingredients:

Cauliflower- 400 gms, cleaned.

Potato- 2 small, cut into cubes

Green peas-1/2 cup

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick-1 piece

Onion paste-1/2 cup

Tomato puree-1/2 cup

Ginger-garlic- chili paste- 2 tsp mix

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Water- ½ cup

Fresh coriander-2 tbsp. chopped

Ginger juliennes-2 tsp for garnish.

Method:

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

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

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

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

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

Recipe- 4] JHATPAT SCHEZUAN FRIED RICE

Ingredients:

Boiled basmati rice-2 cups

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chopped

Garlic-2 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 cup chopped

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

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

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

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

Eggs- 2-3 no

Salt and pepper to taste

Soy sauce- 2 tsp

Water-1/4 cup

Schezuan sauce- 2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare the ingredients for the recipe as listed.

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

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

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

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

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

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

Recipe-5] PANEER BHURJI BEMISAAL

Ingredients:

Paneer- 250 gms, crumbled

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2 no

Curry leaves- 3-4 no

Onion-1 small chopped

Tomato- 1 small chopped

Ginger-1 tsp chopped

Green capsicum-1/2 chopped

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Curd- 2-3 tsp

Malai-1-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

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

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

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

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

Recipe-6] ANDA MASALA CURRY

Ingredients:

oil-2 tsp

ghee-1 tsp

eggs- 4-5 no boiled, peeled

salt to taste

fresh cream- 2-3 tsp

salt to taste

kasuri methi-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

red chili powder-1/2 tsp

garam masala powder-1/4 tsp

Curd-2-3 tsp

Cream-2-3 tsp

in a saucepan combine together:

onion-1 sliced

tomato-2 small chopped

ginger-1 tsp

garlic- 3-4 cloves

Bayleaf-1 no

Peppercorn- 4-5 no

Cinnamon-1 small piece

Green cardamom-1-2 piece

Cashews- 2-3 tsp

Water-1 cup

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

Method:

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

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

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

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

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

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

Ingredient Ideology | Tri- Colour Treats – Independence Day 2025 By: Dr. Kaviraj Khialani- Celebrity Master Chef

Independence Day Is One Of The Events Of Our Country Which Is Not Just Close To Heart But Also Brings About A Special Connect With Our Nation, Reminds Us Of All The Struggle And Tough Situations Faced By Our Heroic Warriors In The Past Who Got Us Independence And The Freedom Which We All Love And Enjoy Today. We Must Always Salute Their Sacrifice And Dedicated Efforts Which Went Into Making All This Possible. Every Year By Hoisting The National Tri-Color Flag We Do Our Little Bit As Well. Besides This We Also Ensure There Is A Good Amount Of Celebration As Well All Across The Nation In Every State Etc.

Food Is Something Which Has Always Been An Integral Part Of Any Festivity Or Celebration Hence All 5 Star Hotels Also Offer Independence Day Special Buffets With Tri-Color Food And Beverages With Various Courses Enjoyed By Foodies From All Walks Of Life.

Here Are A Few Of My All-Time Tri-Colored Recipes To Enjoy This Independence Day 2025.

Tricolor Vegetable Kebabs:

Ingredients:

• For Orange: 1 Cup Carrots, Grated And Mixed With Chaat Masala.

• For White: 1 Cup Paneer (Indian Cottage Cheese), Cubed.

• For Green: 1 Cup Spinach And Mint Puree.

• Skewers For Grilling.

Method:

1. Skewer The Carrot Mix, Paneer Cubes, And Coat With The Spinach-Mint Puree.

2. Grill The Skewers Until The Vegetables Are Golden Brown.

3. Serve Hot, Garnished With A Bit Of Chaat Masala.

Tiranga Dhokla:

Ingredients:

For Each Layer:

Orange Layer:

• 1 Cup Gram Flour (Besan)

• 1/2 Cup Semolina (Rava/Sooji)

• 1/4 Cup Curd (Yogurt)

• 1/2 Teaspoon Turmeric Powder

• 1/2 Teaspoon Red Chili Powder

• Salt To Taste

• 1 Teaspoon Eno Fruit Salt

White Layer:

• 1 Cup Gram Flour (Besan)

• 1/2 Cup Semolina (Rava/Sooji)

• 1/4 Cup Curd (Yogurt)

• Salt To Taste

• 1 Teaspoon Eno Fruit Salt

Green Layer:

• 1 Cup Gram Flour (Besan)

• 1/2 Cup Semolina (Rava/Sooji)

• 1/4 Cup Curd (Yogurt)

• 1/4 Cup Spinach Puree

• Salt To Taste

• 1 Teaspoon Eno Fruit Salt

For Tempering:

• 2 Tablespoons Oil

• 1 Teaspoon Mustard Seeds

• 1 Teaspoon Sesame Seeds

• Curry Leaves

For Garnish:

• Freshly Chopped Coriander Leaves

• Grated Coconut

Instructions:

Prepare The Orange Layer:

1. Mix Gram Flour, Semolina, Curd, Turmeric Powder, Red Chili Powder, And Salt In A Bowl.

2. Add Water Gradually To Make A Smooth Batter.

3. Add Eno Fruit Salt And Mix Gently.

4. Steam The Batter In A Greased Plate For 10-12 Minutes Or Until Cooked. Allow It To Cool.

Prepare The White Layer:

1. Follow The Same Steps As The Orange Layer, Excluding Turmeric And Chili Powder.

Prepare The Green Layer:

1. Mix Gram Flour, Semolina, Curd, Spinach Puree, And Salt In A Bowl.

2. Add Water Gradually To Make A Smooth Batter.

3. Add Eno Fruit Salt And Mix Gently.

4. Steam The Batter In A Greased Plate For 10-12 Minutes Or Until Cooked. Allow It To Cool.

Assemble The Dhokla:

1. Once All Layers Are Cooled, Cut Each Layer Into Squares.

2. Place The White Layer First, Followed By The Green And Orange Layers.

Prepare The Tempering:

1. Heat Oil In A Pan, Add Mustard Seeds, Sesame Seeds, And Curry Leaves.

2. Allow Them To Splutter And Pour This Tempering Over The Assembled Dhokla.

Garnish:

1. Garnish With Freshly Chopped Coriander Leaves And Grated Coconut.

Serve:

1. Serve The Tiranga Dhokla With Mint Chutney Or Tamarind Chutney.

Tricolor Vegetable Biryani:

Ingredients:

• For Orange: 1 Cup Carrots, Julienned.

• For White: 1 Cup Basmati Rice.

• For Green: 1/2 Cup Green Peas And 2 Tablespoons Mint-Coriander Paste.

• Spices: Cumin Seeds, Cardamom, Cinnamon, Cloves.

Method:

1. Cook Basmati Rice Separately.

2. In A Pan, Sauté Cumin Seeds, Cardamom, Cinnamon, And Cloves.

3. Add Julienned Carrots, Green Peas, And Mint-Coriander Paste For Each Colored Layer.

4. In A Serving Dish, Layer Rice With Each Colored Vegetable.

5. Steam The Layered Biryani Until Fully Cooked.

6. Garnish With Fresh Coriander And Serve.

Tricolor Roti:

Ingredients:

• 2 Cups Whole Wheat Flour

• 1/2 Cup Spinach Puree (For Green Color)

• 1/2 Cup Carrot Puree (For Orange Color)

• Water (As Needed)

Instructions:

1. Divide The Wheat Flour Into Three Portions.

2. Mix One Portion With Spinach Puree, One With Carrot Puree, Leaving One Plain.

3. Knead Three Different Colored Doughs.

4. Roll Out Small Portions Of Each Dough And Layer Them To Make Colorful Rotis.

Tricolor Fruit Salad:

Ingredients:

• For Orange: Oranges, Diced.

• For White: Bananas, Sliced.

• For Green: Kiwi, Diced.

Method:

1. Mix The Diced Fruits In Three Separate Layers.

2. Toss Gently To Combine.

3. Serve Chilled.

Tricolor Halwa:

Ingredients:

• 500g Carrots, Grated

• 200g Khoya (Reduced Milk)

• 1/4 Cup Ghee

• 1 Cup Sugar (Adjust According To Taste)

• 1 Teaspoon Cardamom Powder

• Chopped Pistachios For Garnish (As Needed)

• A Pinch Of Saffron Strands Soaked In Warm Milk (For Yellow Color)

Method:

  1. Heat 1/4 Cup Ghee In A Pan.

  2. Add 500g Grated Carrots And Sauté Until They Are Cooked And Moisture Evaporates.

  3. Add 200g Khoya And Continue To Cook Until It Blends With The Carrots.

  4. Divide The Mixture Into Three Portions.

  5. To One Portion, Add A Pinch Of Saffron Strands Soaked In Warm Milk For A Yellow Color.

  6. To Another Portion, Mix In A Handful Of Grated Carrots For An Orange Color.

  7. Leave The Third Portion As Is For The Natural Color.

  8. In The Serving Dish, Layer The Three Colored Portions, Creating A Tricolor Effect.

  9. Sprinkle 1 Cup Sugar And 1 Teaspoon Cardamom Powder On Top.

  10. Garnish With Chopped Pistachios.