Ingredient Ideology | Monsoon Special: Cuppa Soup to Relish by Dr. Kaviraj Khialani – Celebrity Master Chef

The concept of soups is truly an age-old one, and not many are always in favor of having a bowl full of goodness, rather choosing to binge on junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days, especially during pandemic times when we need to keep our immunity levels high, besides being a little choosy since it is also monsoon time and we need to be careful about what is coming into our kitchen, getting cooked, and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutrient-rich and full of flavour and colours, while also being appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss or irritation. It just calls for a little wise decision-making, picking the right combinations, cooking them just right, and pouring the delicacy piping hot into our soup bowls and relishing the goodness, especially with the downpour and monsoon season all around.

While we hear of clear soups, cream soups, purée soups, broths, hot and cold soups, ethnic and international favourites from many countries like Minestrone soup from Italy, French Onion Soup from France, Mulligatawny popular from South India and Sri Lanka, Seafood Chowder Soup from America, the chilled refreshing soup called Gazpacho from Spain, and Manchow, Hot-and-Sour, Shark Fin Soup from China, to name a few!

"SOUPS to me are an interesting concept of creating formulae of wonders in the pot while cooking and simmering them to perfection to bring out an enticing mélange of flavour mixes into the soup bowls and excite the diners and foodies to surprises & treats." – Chef Kaviraj.

Here are a few simple, easy and healthy soup recipes for our readers.

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil – 2 tsp

Garlic – 1 tsp, chopped

Ginger – 1 tsp, shredded

Green chilies – 1 tsp, chopped

Spring onion – 2–3, sliced

Carrots – ¼ no., shredded

Celery – 1 stalk, chopped

French beans – 3–4, sliced

Capsicum – ½ no., shredded

Boiled noodles – 1 cup

Boiled shredded chicken – 1 cup (optional)

Salt and pepper to taste

Chili flakes – ½ tsp

Soy sauce – 2 tsp

Schezwan sauce – 2 tsp

Water/chicken stock – 2–3 cups

Corn flour solution – 2 tbsp., to thicken

Spring onion greens – 2 tbsp., for garnish

Method

1. Heat oil in a pan. Add the garlic, ginger, chilies and onions, and sauté for a few seconds.

2. Add the assorted vegetables and sauté for 30 seconds. Add the water or stock, salt, pepper, chili flakes and sauces. Bring to a boil and simmer for 3–4 minutes.

3. Add the corn flour solution and mix well to slightly thicken the gravy. Add the boiled noodles and chicken pieces if desired, or else serve with vegetables. Cook everything together for 2–3 minutes and serve hot, garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – 2–3 cloves, sliced

Onion – 1 medium-sized, sliced

Potatoes – 1–2 medium-sized, peeled and chopped

Salt and pepper to taste

Mixed herbs – ½ tsp

Chili flakes – ½ tsp

Water/vegetable stock – 3–4 cups

Almond/cashew paste – 2 tsp

White sesame seeds/flax seeds/sunflower seeds – 2 tsp

Parsley – 2 tsp, chopped

Cream – 2 tsp

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat the oil and a little butter in a saucepan. Add the garlic, onions and potatoes, and sauté them for 1 minute.

3. Add the salt, pepper, herbs and chili flakes and mix well. Add the water or stock, bring to a boil and simmer the soup for 25–30 minutes.

4. Cool it down a little and purée the soup. Strain it and bring it back to a boil. Add a little water or stock if needed, followed by the cashew/almond paste and cream. Check for seasonings.

5. Serve the soup hot, garnished with fresh herbs, parsley, coriander or lightly toasted seeds of your choice..

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 3–4 nos.

Ginger – 1 tsp, chopped

Green chilies – 1 tsp, chopped

Curry leaves – 4–5 nos.

Turmeric powder – ¼ tsp

Onion – ½ no., chopped

Water/vegetable stock – 3–4 cups

Yellow pumpkin – 150 gms, peeled and chopped

Potatoes – 1–2 small, peeled and chopped

Coconut milk – ½ cup, thick

Almonds/cashews/walnuts – 2 tsp, chopped

Sunflower seeds/chia seeds – 1 tsp

Coriander/parsley – 2 tsp, chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, curry leaves, ginger, chilies and onions, and sauté for a minute.

3. Add the pumpkin and potato cubes and sauté. Add the salt, turmeric powder, pepper, herbs and chili flakes as per taste, and mix well.

4. Add the water or stock and bring to a boil. Simmer for 20 minutes.

5. Cool the soup, remove the bay leaf, purée and strain it. Bring it back to a boil, add the nuts and seeds, adjust the texture, add the coconut milk, mix well and simmer for 3–4 minutes.

6. Serve hot, garnished with fresh coriander, parsley or coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – ½ tsp, chopped

Ginger – 1 tsp, chopped

Green chilies – 2, slit

Onion – ½ no., chopped

Broccoli – ½ cup florets

Carrots – ½ cup, sliced

Zucchini – ¼ cup, cubed

Boneless fish cubes – 1 cup

Cleaned prawns – ½ cup

Salt and pepper to taste

White wine – 2 tsp

Water/stock – 3–4 cups

Coconut milk – 1 cup, thick

Thai red curry paste – 2 tsp

Lemongrass – 3–4 pieces

Fresh basil – 3–4 leaves

Corn flour solution – 2 tbsp.

Lime juice – 1 tsp, to add while serving

Roasted crushed peanuts – 2 tsp

Method

1. Prepare all the ingredients for the yummy soup recipe.

2. Heat oil and butter in a pan. Add the ginger, garlic, onions and chilies, and sauté. Add the lemongrass, basil, Thai curry paste and a little water or stock, and cook for 1–2 minutes.

3. Add the assorted vegetables, salt and pepper to taste, and allow them to simmer and cook for 8–10 minutes until just done. Now add the wine, prawns and fish, and carefully mix them in. Allow them to cook for 3–4 minutes over a medium flame.

4. Now add the coconut milk and a little corn flour solution to slightly thicken the soup. Simmer for 2–3 minutes and serve hot, garnished with fresh basil, roasted crushed peanuts, a splash of lime juice and coriander.

Recipe-5] VEGGIE WONDER SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 2–3 nos.

Garlic – 1 tsp, chopped

Ginger – 1 tsp, chopped

Red chilies – 1–2, slit

Onions – ½ no., chopped

Potatoes – 1 medium-sized, peeled and cubed

Green peas – ¼ cup, boiled

Baby corn – 2–3, sliced

Mushrooms – 2–3, sliced

Carrot – ½ no., sliced

Salt and pepper to taste

Water/vegetable stock – 2–3 cups

Turmeric powder – ½ tsp

Coriander powder – ½ tsp

Cashew/almond paste – 2 tsp

Milk – ½ cup

Cream – 1 tbsp.

Coriander/parsley – 2 tsp, chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, garlic, ginger, red chilies and onions, and sauté for a few seconds.

3. Add the assorted vegetables of your choice. Add the seasonings, herbs and flavour the soup as desired with the powdered spices.

4. Add the water or stock, bring to a boil, simmer for 15–20 minutes, then add the milk, cream and cashew/almond paste. Slightly thicken the soup and simmer for another 3–4 minutes.

5. Check the soup for texture, salt and balance, and adjust it accordingly. Add parsley, coriander, seeds, nuts, microgreens, etc., and serve the soup hot.

Ingredient Ideology | FIVE TEMPTING EVENING SNACKS by Dr. Kaviraj Khialani – Celebrity Master Chef

A desi fusion twist on tempting bites

Snack bites and temptations are a bit difficult to hold back when it comes to hunger pangs, and we all, somewhere, need a little break from the routine and want to try something different yet easy to make without too much fuss or messing up the kitchen.

Preparing snacky meals does not really mean that it is a very time-consuming or tedious activity at the end of a busy day. It simply means a little pre-planning and preparation, which need to be looked at in order to enjoy quick and tasty mini meals in minutes. A lot of us have a habit of bingeing on frozen foods, and the ready-to-eat food segment of the market is so huge today that people just want something handy and ready to relish at the count of five.

The point we are trying to make here is that it is not bad to eat ready-to-cook and ready-to-fry snacks. They are all okay once in a while, and at times we do not have many options but to go for them and use them in a way that not only impresses our guests and family but also saves time and effort needed to make recipes from scratch, especially with limitations in a number of ways. The concept being presented today is for those who wish to pre-plan a get-together or want to do something with ease.

Snacks can be modified, varied, and designed according to our tastes, choices, and preferences. While some are looking for non-vegetarian options, we also have many vegetarians, not to forget vegans and eggetarians. What matters when planning a snack menu is the cooking method involved. Avoid frying everything and avoid using the oven for every single recipe since it will delay the service time as well. We also need to consider whether the snacks will be served hot or cold. We do have cold starters, such as salads served on canapés, in which case the preparation and serving temperatures also need to be considered.

Here are a few snack ideas for our readers to try and spend some quality time with family and friends.

"Snack ideas are not only creative to work on, they can be designed to suit the tastes, flavours, and choices of our guests in such a way that they leave an everlasting impression of our culinary skills and talent on their minds and palates."
– Dr. Kaviraj Khialani, Celebrity Master Chef

Recipe-1] Crispy Fried Chili Cauliflower

Ingredients

Cauliflower

• 250 gms, cleaned and cut

For the marination

• Oil – 2–3 tsp

• Ginger-garlic paste – 1 tsp

• Salt to taste

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Soya sauce – 2 tsp

• Red chili sauce – 2 tsp

To add after marination

• Maida – 2–3 tbsp

• Cornflour – 1–2 tsp

• Water/Egg – 2–3 tbsp

Mix well and deep fry until golden brown.

To prepare the chili sauce

• Oil – 2 tsp

• Ginger – 1 tsp, chopped

• Garlic – 1 tsp, chopped

• Green chili – 1 tbsp, slit

• Red chilies – 2–3, slit

• Salt and pepper to taste

• Green capsicum – 1 cup, cubed

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• Soya sauce – 1–2 tsp

• Water – 1 cup

• Cornflour – 2–3 tsp + ¼ cup water

• Spring onion greens – 2–3 tbsp, chopped

• White vinegar – 1–2 tsp

• Schezuan sauce – 1–2 tsp

Method

1. Prepare all the ingredients for the chili cauliflower snack.

2. Marinate the cauliflower pieces and keep aside for 20 minutes. Add maida, cornflour, egg or water, coat well, deep fry until golden brown, and keep aside.

3. Prepare the chili sauce by heating oil. Add the chilies, ginger, garlic, and spring onions, and sauté for a couple of minutes. Add the sauces, seasonings, salt, pepper, and a little water. Bring to a boil.

4. Add the cornflour and water solution to the pan and bring to a boil. Once the sauce thickens, add the cauliflower pieces and capsicum cubes. Cook for 2 minutes. Add vinegar and a little Schezuan sauce. Garnish with spring onion greens and serve hot.

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients

For the roll wrappers

• Spring roll wrappers – 10–12

• Filo pastry wrappers – 10–12

• Or fresh wrappers made with maida

For the stuffing

• Oil – 2 tsp

• Ginger – 1 tsp, chopped

• Garlic – 1 tsp, chopped

• Onion – 1 small, chopped

• Chili – 1 tsp, chopped

• Green capsicum – ½ cup, chopped

• Mushrooms – 1 cup, sliced

• Salt and pepper to taste

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Garam masala powder – ¼ tsp

• Maida – 1 tsp

• Chopped spring onion greens – ¼ cup

• Grated cheese – ¼ cup

• Oil for deep frying

To serve with

• Red chili sauce

• Green chili sauce

• Schezuan sauce

• Tomato ketchup

• Chili vinegar

Method

1. Prepare the wrappers for the rolls.

2. Heat oil in a pan. Add garlic, ginger, chilies, onions, and capsicum. Sauté for 2–3 minutes. Add mushrooms and sauté well.

3. Add maida, salt, pepper, herbs, chili flakes, and garam masala. Cook for another 2–3 minutes. Turn off the flame and transfer to a plate. Add cheese and spring onion greens and mix well.

4. Spread out the wrappers, place the filling on one side, roll, tuck in the sides, and roll again. Seal the ends with a maida-water paste.

5. Heat oil in a kadai and deep fry until golden brown. Drain excess oil, cut into 1 x 2 pieces, and serve with dips and sauces.

Recipe-3] Chicken Chiang Mai

Ingredients

Chicken

• Boneless chicken cubes – 250 gms, cut into 1-inch cubes

For the marination

• Oil – 2 tbsp

• Ginger-garlic paste – 1 tsp

• Soya sauce – 1 tsp

• Red chili sauce – 1 tsp

• Salt and pepper to taste

• Chili flakes – 1 tsp

• Chili vinegar – 1 tsp

• Egg – 1

• Maida – 1–2 tsp

• Cornflour – 1–2 tsp

• Oil for deep frying

To prepare the sauce

• Oil – 2 tsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 2–3, slit

• Red chilies – 1–2, slit

• Onion – ½ cup, cubed

• Salt and pepper to taste

• Water – 1 cup

• Soya sauce – 2–3 tsp

• Red chili sauce – 2 tsp

• Tomato ketchup – 2 tsp

• Chili vinegar – 1–2 tsp

• White sesame seeds – 2–3 tsp

• Cornflour and water solution – 2–3 tbsp

• Spring onion greens – 2–3 tbsp, chopped

• Fried cashews – 2–3 tbsp

Method

1. Clean, wash, and cut the chicken into cubes.

2. Apply the marinade and keep aside for 20 minutes.

3. Add egg, maida, and cornflour to the marinated chicken. Mix well and deep fry until golden brown for about 3–4 minutes. Drain excess oil.

4. Heat oil in a pan and sauté ginger, garlic, chilies, and onions. Add sauces, seasonings, and a little water. Bring to a boil. Add the cornflour solution to slightly thicken the sauce. Add a little honey for extra taste.

5. Add the fried chicken pieces and cook in the sauce for 2–3 minutes. Finish with toasted sesame seeds and fried cashews. Garnish with spring onion greens and serve hot.

Recipe-4] Soya Veggie Sesame Toast

Ingredients

• White or brown bread – 3–4 slices, cut into 1 x 4 triangles

• Butter – 2–3 tsp

For the topping

• Oil – 2 tsp

• Ginger-garlic – 1 tsp, chopped

• Onion – 2 tbsp, chopped

• Tomato puree – 2–3 tsp

• Soya granules – ½ cup, soaked in warm water for 10 minutes

• Green peas – ½ cup, boiled

• Salt and pepper to taste

• Green capsicum – ¼ cup, chopped

• Mixed herbs – ¼ tsp

• Chili flakes – ½ tsp

• Water – ¼ cup

• Tomato ketchup – 2 tsp

• Red chili sauce – 2 tsp

• Grated cheese – 2–3 tbsp

• White sesame seeds – 2–3 tbsp

• Boiled mashed potato – 1 cup

To serve with

• Red chili sauce

• Green chili sauce

• Mayo dips

• Schezuan sauce

• Tomato ketchup

• Oil for frying or bake in the oven.

Method

1. Remove the crusts from the bread and cut into 1 x 4 triangles.

2. Heat oil in a pan and sauté ginger-garlic and onions until golden. Add green peas, drained soya granules, tomato puree, salt, spices, herbs, chili flakes, and garam masala as desired.

3. Add a little water and cook on a low flame for 10–12 minutes until the mixture dries slightly. Add boiled mashed potato, coriander leaves, and cheese. Mix well and cool.

4. Butter the bread pieces, spread the topping evenly, sprinkle cheese and sesame seeds, and bake on a tray at 180°C for 3–4 minutes.

5. Serve hot, garnished with more greens and accompanied by a variety of sauces and dips.

Recipe-5] Pan Fried Tofu Delight

Ingredients

• Tofu – 250 gms, cut into cubes

For the marination

• Oil – 2 tsp

• Lime juice – 2–3 tsp

• Honey – 1–2 tsp

• Salt and pepper to taste

• Garam masala powder – ¼ tsp

• Chaat masala – ½ tsp

• Capsico – ½ tsp

Apply the marinade and keep aside for 10 minutes.

Heat 2 tsp oil and pan fry the tofu for 2 minutes. Keep aside.

For the stir fry

• Oil – 2 tsp

• Butter – 1 tsp

• Garlic – 1 tsp, sliced

• Ginger – 1 tsp, chopped

• Green chilies – 2–3 tsp, chopped

• Onion – ½ cup, cubed

• Red capsicum – ½ cup, cubed

• Green capsicum – ½ cup, cubed

• Yellow capsicum – ½ tsp, cubed

• Salt and pepper to taste

• Soya sauce – 1–2 tsp

• Peanut butter – 2 tsp

• Red chili sauce – 1–2 tsp

• Chili vinegar – 1–2 tsp

• Sugar – ½ tsp

• Water – ¼ cup

• Cornflour and water solution – 2–3 tsp

• Spring onion greens – 2–3 tbsp, chopped

Method

1. Prepare all the ingredients for the tofu recipe.

2. Paneer cubes can also be used in the same recipe.

3. Cut the tofu or paneer into cubes.

4. Apply the marinade, toss well, cover, and keep aside for 10 minutes.

5. Heat oil and sauté ginger, garlic, and chilies for a few seconds. Add onions and capsicum cubes. Season with salt, pepper, herbs, and chili flakes as desired.

6. Add a little water and bring to a boil. Stir in the cornflour-water solution to thicken the sauce slightly. Add the tofu cubes and cook for 2–3 minutes. Adjust the seasoning and consistency as required.

7. Finally, add peanut butter and mix well. Garnish with spring onion greens and serve hot.

Ingredient Ideology | Lauki Ki Lazzat By: Dr. Kaviraj Khialani – Celebrity Master Chef

Nobel In Nutrients & Versatile In Variations

Bottle gourd, or dudhi, as it is popularly known in various parts of India Is One Humble Vegetable With A Refreshing Look And Cooling Properties To Satisfy The Needs Of Our Dietary Requirements. It Is One Vegetable Which Is Able To Be Adapted In Various Forms From A Fresh Juice As A Healthy Beverage To Snacky Dishes, Into Subtle Main Course Dishes To The Exotics As Well, Blends Well With Spices, Flours, Pulses And Legumes And Sweeteners As Well To Offer Us A Varied Choice Of Delicacies On Our Plates.

Some Of The Culinary Uses Of Lauki/ Bottle Gourd/ Dudhi:

• A Lot Of Us Have Had It In A Fresh Extracted Juice Form As Well Which Is Very Healthy For Weight Management.

• Dudhi Ki Subzi With A Mild Tempering Of Hing, Jeera, Curry Leaves, Turmeric, Salt And A Generous Amount Of Coriander Leaves And A Little Aamchur Powder At The End Is Yum.

• Lauki Ke Kofte Is A Classic Recipe From North India And Has Been Done Since A Long Time From The Royal Kitchen Era.

• Dudhi Chana Dal Is One Of The Commonly Made Daily Veg And Dal Combo Which Goes Well With A Tadka Of Shahi Jeera And Mild Spices To Be Enjoyed With Phulkas/Rice.

• Bottle Gourd Is Also Good At Being Stir Fried With Bell Peppers, Broccoli, Carrots, Peas And Mushrooms As Well.

• Lauki Tamatar Nu Shaak A Popular Recipe With It Being Cooked In Mildly Spiced Tomato Based Masala With A Touch Of Jaggery And Chili.

• Dudhi Ke Parathey, Chillas With Grated Lauki And Sooji, Stuffing’s For Tikkis And Cutlet Mixtures With Dudhi.

• A Popular Sweet With Called Lauki Ki Kheer, Lauki Ka Mavedaar Halwa Etc Are Also Some Of The Exotic And Very Tempting Recipes From Indian Cuisine.

• Fusion Cooking Too Is Delicious Using Lauki And Dudhi Some Of The Ideas I Tried Are Basil Flavored Bottle Gourd And Nutty Cream Cheese Ravioli Pasta Served With A Sun Dried Tomato And Roast Pepper Sauce.

• Indo-Chinese Lauki Manchurian Gravy With Vermicelli Fried Rice Topped With Double Fried Schezuan Egg.

• Bottle Gourd Brownie Pudding With Blueberry Salsa And Praline Cream.

        Here Are Some Interesting Health Benefits Of Lauki:

• It Is Beneficial In A Number Of Ways Starting From Helping In Weight Loss, If Being Used The Correct Way With Wise Cooking Methods.

• Lauki Also Is A Heart Healthy Vegetable And Helps Us In Treating Hypertension As Well Among Many Complications.

• Lauki Is Good For The Hair Health, Liver Health And Also Treats Urinary Issues As Well.

• It Is Considered To Be Rich In Dietary Fiber And Also Helps In Curing Constipation Issues And Even Piles.

• Lauki Is Also Beneficial For Us Since It Is High In Water Content, Keeps Our Body Hydrated And Also Has Good Amounts Of Potassium.

• It Is Also Known To Have Sedative Properties, Relaxes The Body And Also Helps To Get Sound Sleep.

• Lauki Which Can Also Be Juiced Is Regarded Good For Reducing Stress And Also Control Blood Pressure Issues.

Here Are A Few Easy And Tasty Recipes Using 

Lauki:

Recipe-1] Shorba –E- Lazzat

Ingredients:

Dudhi- 500gms, Peeled And Roughly Cut.

Oil/Butter/Ghee- 1 Tbsp.

Jeera-1/2 Tsp

Slit Green Chilies- 2 No

Ginger- 1 Tsp Chop

Onion- 2 Tbsp. Chop

Salt To Taste

Veg Stock/Water- 4-5 Cups

Curd + Besan-1 Tsp + 1 Tbsp. Cashew Paste- ¼ Cup Curd.

Fresh Cream- 2 Tbsp.

Garam Masala Powder-1/4 Tsp

Mint/Coriander/Parsley/Nuts And Seeds To Garnish.

Method:

1. Prepare All The Ingredients For The Shorba

2. Heat Oil/Ghee/Butter In A Pan Add The Ingredients For Tempering One By One And Saute Well.

3. Add In The Lauki, Salt And Spices To Taste.

4. Add In The Curd, Besan And Cashew Paste Mix, Add Water As Desired, Bring To A Boil.

5. Cook Well, Simmer And Continue For 10-12 Mins

6. Blend The Soup Into A Nice Puree, Bring It Back To A Boil Add Cream, add cream, check for seasonings, and serve hot.

Recipe-2] Lauki Aur Dal Ki Jugalbandi

Ingredients

Lauki- 500gms Peeled And Cubed.

Chana Dal- ¼ Cup

Yellow Moong Dal-2 Tbsp.

Oil/Ghee- 2 Tbsp.

Shahi Jeera/ Jeera Seeds- ½ Tsp

Slit Green Chilies- 2 No

Ginger Garlic-  1 Tsp Each Chop

Onions- 1 Small Chop

Salt To Taste

Tomatoes- ½ Cup Chop

Turmeric Powder-1/2 Tsp

Red Chili Powder- 1/3 Tsp

Coriander Powder- ½ Tsp

Water As Needed

Kasuri Methi- 1 Tsp

Coriander Leaves- 2 Tbsp. Garnish.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Soak The Dals In Water For 30 Mins.

3. Heat Oil/Ghee Add In The Jeera, Chilies, Ginger Garlic And Onions, Tomatoes Saute Well For A Minute.

4. Add In The Drained Dals, Lauki, Salt, Spices, Methi And Water.

5. Using A Pressure Cooker Allow 3-4 Whistles And Lower The Flame For 10 Mins.

6. Open And Blend It Using A Masher And Garnish With Coriander Leaves, Serve Hot With Rotis, Rice, Pulao.

Recipe- 3] Zaikedaar Tadkewali Lauki

Ingredients:

Lauki- 500gms Peeled And Cut Into Cubes.

Oil/Ghee- 2 Tbsp.

Hing-1/4 Tsp

Mustard Seeds-1/4 Tsp

Cumin Seeds- ½ Tsp

Curry Leaves- 10-12

Slit Red And Green Chilies- 2 No.

Onion- 1 Small Chopped

Salt To Taste

Red Chili Powder-1/2 Tsp

Coriander Powder- 1 Tsp

Garam Masala Powder- ½ Tsp

Curd- 2 Tbsp.

Cumin Powder- 1/3 Tsp

Curry Powder- 1 Tsp- Optional

Coconut- Fresh Grated- 2 Tbsp.

Tamarind Pulp-2 Tsp

Jaggery-1 Tsp

Water As Needed.

Coriander Leaves- 2 Tbsp.

Fried Red Chili- 2 No For Garnish.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Heat Oil/Ghee Add In The Tempering Ingredients One By One Add In The Onions And Saute Them, Add In The Powdered Spices, Add ½ Cup Chop Tomatoes- Optional.

3. Add Little Water, Coriander Leaves, Coconut, Lauki Pieces And Mix Well, Add In The Tamarind And Jaggery And Curd And Blend It Well.

4. Cover And Simmer For 12- 15 Mins, Open And Serve Hot With Chapattis, Missi Roti, Parathas.

Recipe-4] Bottle Gourd And Sesame Raita

Ingredients:

Dudhi- 400 Gms, Peeled And Grated And Steamed For 10 Mins

Curd- 2 Cups Beaten And Sweet.

Salt And Pepper To Taste

Mint Leaves- 10-12 No

Roasted White Sesame Seeds- 1 And Half Tsp.

Sliced Almonds, Raisins Etc If Needed.

Chop Dates- 2 Tbsp.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Combine Together The Curd, Seasonings And Dudhi, Add Chaat Masala/Rock Salt, Dates And Other Ingredients Like Mint, Coriander Etc And Mix Well With The Dudhi And Dates Into This Raita.

3. Portion The Raita When Its Chilled Garnish With Mint/Coriander/Nuts And Seeds And Some Healthy Sesame Seeds And Serve With Choice Of Rice Preparations, Pulao And Biryanis.

Ingredient Ideology | Delicacies Using Patato...By: Dr. Kaviraj Khialani- Celebrity Master Chef

presenting fusion melting pot of ideas using our favourite potatoes!

Potatoes a favourite of almost all of us, one ingredient which we can rarely do

without in our kitchens. Near and dear one, also turns out to being a saviour

amidst us while cooking many recipes, be it adding up volume into the recipe

or absorbing up a little over normal salt added in a dish during the cooking

process, it has the ability and capacity to please us in a number of ways.

Potatoes are a good source of fiber, which can help you lose weight by keeping

you full longer. Fiber can help prevent heart disease by keeping cholesterol

and blood sugar levels in check. Potatoes are also full of antioxidants that work

to prevent diseases and vitamins that help your body function properly.

Besides indian cooking, potatoes are a world famous commodity and has been

with global culinary world since thousands of years now. New or old category

of potatoes as we usually classify them are both equally nutritious and

beneficial to us in a number of ways, infact some of them are also rated on size

from small baby potatoes to the medium and the large.

Here are a few Health Benefits of Potatoes:

 Potatoes are a rich source of magnesium, iron and ascorbic acid,

beneficial for our body in a number of ways.

 Potatoes minimise sugar absorption & help in digestion.

 Potatoes are rich in Vitamin – C, Vitamin –B6 & copper too.

 Potatoes are regarded as best energy producing vegetable.

 Potatoes are low in sodium & reduce inflammation.

 Potatoes offer liver cleansing & control blood pressure.

 Potatoes are high in Vitamin-A & also prevent kidney stones.

Let us now try out a few of my recipes using our favorite POTATOES:

Recipe-1] CRISPY INDO-FRENCH POTATO CROQUETTES

Ingredients:

For the potato mixture:

Boiled mashed potatoes- 2 cups/ approx. 5-6 med sized potatoes

Salt to taste

White/black pepper powder-1/4 tsp

Butter-2 tsp at room temperature

Egg yolk-1 no- optional.

Grated cheese- 2-3 tsp- optional.

Nutmeg powder/ jaiphal- 1 pinch

Chaat masala-1/4 tsp

Roasted crushed jeera- ¼ tsp

Parsley & mint leaves- 2 tsp each chopped

Bread crumbs-1 cup for binding and coating as well

Maida / corn flour- ¼ cup for binding and for the dipping mixture with water

Oil- to deep fry

To serve with:

Chili Mili Mayo Dip:

Mayonnaise-1/2 cup

Chopped green chilies-1 tsp

Coriander-1 tsp chopped

Salt and pepper to taste

Mango pickle masala-1/2 tsp

Mix and chill.

Method:

1. In a mixing bowl, combine together all the ingredients for the potato

croquette recipe, mix up the ingredients for the dip and chill until used.

2. Add seasonings, herbs and flavorings as desired to taste and add

breadcrumbs along with little maida/cornflour and butter and bind it well

together.

3.Divide the potato mixture into 12-14 even portions lemon sized and apply

little oil on the hands/fingers and shape every portion into a cylindrical shape

and dip it in a coating batter of maida and water and then coat with

breadcrumbs and place on a plate.

4. Prepare all the portions the same way, as a variation we can also stuff them

with combination of grated cheese with nuts, cooked mincemeat with cheese

or nuts etc as well, capsicum, cheese, cooked mushrooms etc can be used as

well.

5. Chill the prepared portions in the fridge for 30 mins, heat oil for frying to a

medium hot flame and slide in the croquettes one by one and fry them well on

all sides to nice golden color, remove on a kitchen paper, drain off excess oil

and serve with the prepared chilled dip.

Recipe-2] HASSLE FREE HERBED POTATOES

Ingredients:

Potatoes- 10-12 no medium sized.

For the marination:

Oil/ olive oil- 2-3 tbsp.

Salt to taste

Black pepper powder-1/2 tsp

Mixed herbs- 1 tsp preferably use fresh herbs.

Chili flakes- 1 tsp

Honey-2-3 tsp

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

White vinegar-2 tsp

Butter- 2-3 tbsp. melted

Parsley- 2-3 tsp

Parmesan cheese/ cheese- 2-3 tsp grated for garnish.

Dip to serve alongside with the Potatoes:

Hung curd- 1 cup, beaten and thick

Cream cheese- 2 tsp

Salt and pepper to taste

Mustard paste-1/2 tsp

Chaat masala-1/2 tsp

Mint and coriander leaves- 2 tsp chopped

Dates-2-3 chopped.

Mix well and chill until used.

Method:

1. Clean and rinse the potatoes few times under running water.

2. Scrub the potatoes with a little regular salt to remove any dirt etc and rinse

again.

3. Do not peel them for this recipe, using a sharp knife make slit slices as

shown in the pic in every potato and keep in salted water for 10 mins.

4. In a mixing bowl combine together the oil based marination for the potatoes

and using a kitchen brush apply the marination in and on every potato and

arrange them on a baking tray and put them to bake/ roast in a pre-heated

oven at 160 degrees for 25-30 mins.

5.Remove the potatoes from the oven and arrange on a serving platter and

place the prepared dip alongside and serve as a snack.

Recipe-3] INDO- AMERICAN POTATO CUPS

Ingredients

Potatoes- 4-5 no slightly oval or elongated shaped, cut half horizontally and par

boil them, scoop out the center part and use in stuffing.

For the marination:

Oil- 2-3 tsp

Mustard paste- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp

Chili flakes-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce- 2 tsp

For the stuffing:

Baked beans-1/2 cup tinned

Scooped out potatoes- chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp

Oil-1 tsp

Butter-1 tsp

Chicken sausages-2-3 chopped/sliced

Tomato ketchup-2 tsp

Salt and pepper to taste

Chopped coriander-2 tsp

Garam masala powder-1/4 tsp

Capsicum-1/2 chopped

Red chili sauce-1 tsp

Grated cheese-2-3 tbsp. topping.

Method:

1. Prepare all the ingredients for the stuffed potato recipe.

2. Heat oil and butter and saute the garlic, onions, chilies and add in the

capsicums, sausages or any veggies of your choice and baked beans from a tin

and add along salt and all spices, herbs, flavorings and sauces to taste.

3. Cook the mixture on a low flame for 4-5 mins and turn off the flame, stuff

the parboiled potato cups with this mixture and top with cheese and place it

on a baking tray and bake them at 160 degrees Celsius for 20-25 mins.

4. Serve them as a snack with dips and sauces of your choice or as a side dish

to main course or mini meal.

Recipe-4] INDO- MEXICAN POTATO WEDGES

Ingredients:

Potatoes-4-5 no cut into wedges

For the marination:

Oil- 2-3 tbsp.

Chopped garlic-1 tbsp.

Red chili powder-1/2 tsp

Chaat masala-1/2 tsp

Black salt-1/4 tsp

Black pepper powder-1/4 tsp

Coriander powder- 2 tsp

Cumin powder-1 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Salt to taste

Melted butter-1/4 cup

Chopped coriander/ parsley-2 tbsp.

Dip to serve alongside with the wedges:

Tomato ketchup-2 tsp

Tomato puree-1/2 cup

Garlic-2 tsp chopped

Olive oil-2 tsp

Butter-1 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Chopped coriander-2 tsp

Cook all the above in a pan for 2-3 mins and keep warm.

Method:

1. Prepare all the ingredients for the potato wedges recipe.

2. In a mixing bowl combine together the marinate and apply it on the potato

wedges, pre-heat oven to 160 degrees Celsius and place the potato on a baking

tray to cook in the oven for 25- 30 mins.

3. Remove and arrange them on a serving platter, and serve with the prepared

warm tomato dip and also suggested to serve with the mexican avocado dip

called guacamole.

Recipe-5] INDO- WESTERN MASHED POTATOES

Ingredients:

Potatoes- 5-6 large ones, boiled, peeled and mashed.

To add into the mashed potatoes:

Olive oil- 2 tsp

Melted butter-1/4 cup

Salt and crushed black pepper-to taste

Red chili powder-1/4 tsp

Chaat masala-1/4 tsp

Garlic-1 tsp chopped

Spring onions-2-3 chopped

Parsley-2- 3 tsp chopped

Lime juice-2 tsp

Toasted/ fried peanuts- 2-3 tbsp.

Sunflower seeds/ flax seeds- 2 tsp toasted-crushed.

Method:

1. Prepare all the ingredients for the indo-western mashed potatoes.

2. Once the potatoes are boiled, peeled, mashed add the ingredients into it

while they are still warm, saute the garlic and onion in the oil and butter and

then add into the potatoes.

3. Cream the mixture well in order to mix in the flavors and getting them well

blended into the potatoes.

4. Serve them immediately with toasted bread/ lavash or cheese straws/ fancy

bread rolls etc.

Recipe-6] LETS BAKE ON WITH LAYERED POTATOES

Ingredients

Potatoes- 3-4 medium sized, peeled and sliced, par boiled.

To prepare the filling for the layered potato recipe:

Oil-2 tsp

Butter-2 tsp

Garlic-2 tsp chopped

Onion-1 chopped

Chicken mince/ soya granules-1 cup

Green peas- ½ cup

Assorted capsicums-1/2 cup chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Water/stock-1/2 cup

Garam masala powder-1/4 tsp

Tomato puree-1/2 cup

Tomato ketchup-2 tbsp.

Red chili sauce- 2 tsp

Sliced onions-1 cup saute in little oil and butter until light pink

Grated cheese/ cream cheese- 2 tbsp.

Coriander/ parsley-2 tsp chopped.

Method:

1. Prepare all the ingredients for the layered baked potato combi recipe.

2. Pre-heat the oven to 160 degrees Celsius and grease a deep baking dish with

olive oil/butter.

3. Heat oil and butter in a pan saute the garlic, onions until light pink in color

add in the green capsicums, peas, and the chicken keema or the soya granules

which can be soaked in warm water earlier for around 15 mins, drained and

added here.

4. Add in the tomato puree, ketchup, salt and other seasonings, herbs, and mix

well. Simmer and cook for 15-18 mins.

5. Layer this mixture with the sliced potatoes, little cheese and the saute sliced

onions and allow to bake for 20-25 mins, serve hot with garlic bread, french

bread or masala herbed focaccia.

Ingredient Ideology | Delicacies Using Jackfruit…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Easy to make recipes with Kathal!

Jackfruit has been one of my favorite fruit and veg combo

ingredient since many years and we would wait for its season

to come and pre-list a whole lot of dishes to make with it and

relish its taste and flavor, it is also known as Jack Tree and is

said to be a species of tree in the fig, mulberry family, it is

one of the most significant evergreen trees in tropical areas

and widely grown in various parts of Asia including India. It is

a large, prickly fruit which grows on a tropical tree reaching a

height of approx. 80 feet, 20 meters and its pulp is starchy &

fibrous in texture very much a native to South India.

Jackfruit is commonly used in south east Asian cuisines in a

number of ways, it often finds its place in curries and stews,

gravies, chips and sides in a number of menus and the

kitchens of Indonesia, Philippines and Vietnam have created

some great recipes too with jackfruit. it is also the national

fruit of Bangladesh and Sri-lanka and the state fruit of Indian

states like Kerala and Tamilnadu.

The greenish unripe fruit is cooked as a vegetable and the

brown ripen fruit is often eaten fresh or added to desserts

like ice-cream. Jackfruit is not the easiest fruit to prepare

when cut open we find large pale yellow pods containing

seeds and are connected to the fruits core. The flesh of

jackfruit has been closely linked to texture of chicken which

makes it an excellent “vegetarian meat” for curries, salads,

noodles etc.

“Jackfruit is one of those interesting and fascinating

ingredient to include in our diets in a number of ways when

available seasonally to enjoy a varied and delicious break

from routine recipes and methods of cooking!” Dr. Kaviraj

Khialani- Celebrity Master Chef.

Health Benefits of Jackfruit:

 The fruit has an open odor between a banana and a

pineapple and is a good energy boosting ingredient.

 Jackfruit has been known to strengthen our immune

system.

 It is considered good for eyes and skin texture as well.

 Jackfruit is well balanced in nutrition and offers a good

source of healthy calories.

 It is also regarded as good for bone health in our body.

 Jackfruit is also a rich source of B-complex group

vitamins and minerals.

 Is a good source of Vitamin- C, potassium and essential

dietary essential for our body.

 Jackfruit in our diet and helps lower blood pressure.

Tips on How to Prepare Jackfruit for Cooking:

 Jackfruit contains natural latex, so one is adviced to

wear gloves in case of a latex allergy or so, stronger the

smell ripe the fruit is what is considered.

 It is recommended to apply coconut oil on our hands

and the knife when we start cutting and preparing

jackfruit, it tends to dis-color as well so keep a bowl of

cold water as well to immerse the pieces.

 It is best to lay down some kitchen paper over a wide

working surface and then slice it open.

 Jackfruit has a more neutral flavor like potato and will

absorb the flavor of the other foods as well it is stored

or cooked with.

 The seeds are similar to chestnuts after boiling or

roasting.

Uses of Jackfruit in Culinary:

 Jackfruit flesh consumed fresh or as canned slices, fruit

juice and dried chips as well.

 In some parts of the world we also have puree of

jackfruit which is further processed into baby foods,

juices, jams and jellies, candies and ice-cream too!

 The unripe stage of jackfruit is also used to prepare

pickles when it is still a little tender.

 The jackfruit seeds as mentioned above can also be

consumed after boiling or roasting or blended into flour

for baking purpose as well.

 Thai Jackfruit and water chestnut red curry, Kathal ki

Subzi, Jackfruit Cutlets, Kathal ka Achaar, Jackfruit

Appams, Sweet Jackfruit Wraps, Jackfruit Burfi.

Here are a few interesting recipes with Jackfruit for our

readers to try in their kitchens and enjoy!

Recipe-1] Jackfruit Cutlets

Ingredients

Jackfruit- 400gms cubes, boiled

Potatoes-150gms, boiled mashed.

Oil- to shallow fry/deep fry.

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Turmeric powder- ¼ tsp

Ginger- 1 tsp chop.

Salt to taste

Garam masala powder-1/4 tsp

Chopped mint -1 tbsp.

Chaat masala-1/4 tsp

Chopped coriander-1 tbsp.

Chopped green chilies- 1 tsp

Rice flour- 2-3 tbsp. or besan- 2 tbsp.

For binding- bread crumbs/maida/corn flour- as needed.

For stuffing: grated cheese- 2 tbsp. + chopped nuts.

Method:

1. Prepare the jackfruit and sprinkle little salt on it and

with a little water and oil pressure cook it until soft,

mash or grate and keep aside.

2. In a mixing bowl combine together all the ingredients

for the cutlet mixture and add bindings as desired and

shape it into a nice dough like texture.

3. Apply oil on the hands, and divide the cutlet mixture

into lemon sized balls, shape them into tikkis, I like

stuffing them with grated cheese and chopped green

chilies and nuts too.

4. Coat them on top with maida, corn flour/ batter and

bread crumbs and shallow fry/deep fry until nice and

crispy on the outside.

5. Serve with choice of dips, sauces, chutneys etc.

Recipe- 2] Jackfruit Coconut Burfi

Ingredients

Jackfruit paste- 1 cup, edible parts to be removed and

processed.

Fresh or dried coconut- 1 cup

Sugar-2 cups as per taste

Ghee- 2-3 tbsp.

Green elaichi- 5 -6 no.

Assorted nuts- 2 tbsp. chop

Method:

1. Prepare the Jackfruit paste and keep aside.

2. Dry roast the coconut until dry, roughly grind without

adding water to convert it into fine pieces.

3. In a pan add jackfruit paste, sugar to taste and cook it well

on a medium flame for a few mins, add in the ghee, coconut

and also the elaichi to flavor.

4. Continue stirring it for 4-5 mins, until the mixture starts to

leave the sides of the pan.

5. Remove the mixture onto a greased tray and evenly spread

it, sprinkle chopped nuts over and allow to set in the fridge or

in a cool place for couple of hours, cut into burfi shapes and

serve the sweet.

Recipe- 3] Asian Jackfruit & Veg Curry

Ingredients

Oil/ghee/coconut oil - 2 tbsp.

Hing-1/4 tsp

Dry red chilies- 2 nos.

Curry leaves- 8-10

Onion- 1 medium size chop or 8-10 shallots peeled

Capsicums- ½ cup diced

Ginger -1 tbsp. chopped

Garlic- 1 tbsp. chopped

Curry powder/curry paste- 2 tbsp.

Ground jeera powder- 1 tsp

Kasuri methi-1/2 tsp

Cashew paste-1 tbsp.

Fresh cream- 2 tbsp.

Turmeric powder-1/2 tsp

Salt to taste

Tomato puree- ½ cup

Coconut milk- 500 ml

Assorted veggies to add to the curry- carrots, potatoes, peas.

Jackfruit- 500 gms, cubes par boiled.

Coriander leaves for garnish- 1 tbsp.

Roasted peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the curry.

2. Heat oil/ghee add in the hing, curry leaves, chilies, ginger,

garlic and allow to crackle and splutter.

3. Add in onions or shallots and saute until pink add in the

tomato puree, salt and all powdered spices/curry powder

and mix well.

4. Simmer the gravy for 4-5 mins, add a little cashew paste

and fresh cream as well for more flavor, add in kasoori methi,

and allow to cook.

5.Now put in the jackfruit pieces, and other additional

veggies or non-veg of your choice and mix and cover and

cook for 15-20 mins or until soft and tender.

6. Add coconut milk thick version and simmer it for another 5

mins, garnish with coconut cream, fresh coriander, fried chili

on the top and serve the curry with a bowl of steamed white

rice/ Malabar parathas, laccha parathas, bowl of salad and

raita.

Ingredient Ideology | The Magical Macaroni By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Tempting Curly Delicacies

Macaroni A Well-Known Pasta Shaped At Curve And Looks Like Our Elbow Shape Is One Of The Easiest And Tasty Versions Of Pasta Which Has Been Known To Us. A Lot Many Ways With Macaroni Have Been Designed And Presented To Our Guests From The Classic Italian To The Contemporary Versions And The Creative Concoctions Which Are My Favorite And Out Of The Box Offerings!

A Pasta Is One Of The Easiest Dish To Prepare Since It Just Needs A Few Basic Tips To Adapt To And The Recipes From The Simplest To The Fusion Are Just A Thought Process Which Is Imaginary And Full Of Aromas And Flavors To Balance That Perfect Pasta Plate To Indulge Into At Any Hour Of The Day.

Macaroni Pasta Is Small In Size And Easy To Handle For Someone Working With Pasta For The First Time And Is Also Good To Learn With A Variety Of Sauces, Ingredients And Taste Enhancing Ingredients To Make The Pasta Experience All The More Enticing And Mesmerising. 

Here Are A Few Tips On How To Combine Macaroni Pasta In Our Day To Day Cooking:

• Combine Boiled Macaroni With Boiled Green Peas And Cook It In Tomato Based Masala With Simple Home Spices Like Cumin, Coriander, Turmeric, Red Chili, Mixed Herbs And A Little Salt To Taste, Fresh Coriander Leaves And Have It With A Little Topping Of Grated Cheese, Good Munch For The Kids And Teenagers.

• Macaroni Pasta Goes Well Into Our Palak Paneer Gravy As Well, Try Using A Little Leftover Gravy Next Time Add Boiled Pasta To It And Some Sweet Corn, Capsicums And Chili Flakes, Top It With Cheese And Bake.

• Adding Macaroni Pasta To A Chana Chaat, Tossing It Together With A Sprouts Salad With Desi Chutneys For Dressing, Serving It With Roasted Crushed Peanuts With A Little Curd And Chaat Masala, Mint And Coriander In A Raita Format For A Change With A Tadka Of Curry Leaves And Mustard Seeds Is Just Yummy!

• I Have Always Enjoyed Macaroni With Cubes Of Hard Boiled Eggs, Boiled Shredded Chicken Pieces, Saute Prawns Or Boiled Shrimps, Some Sliced Chicken Sausages, Salami, Bacon Etc Dressed In A Little Mayonnaise With Some Mustard Paste And A Dash Of Capsico Or Tabasco Sauce For A Snack.

• Macaroni Pasta Can Also Be Done With A Tomato/ Onion- Tomato Masala And Additions Can Be Potato Cubes, A Few Fox Nuts/Makhanas Or Phool Patasha As We Call It In Sindhi, It’s A Little Gravy To It And Eaten With Rotis.

• I Also Enjoy Macaroni Pasta With A Methi Garlic Masala And With Some Paneer Or Colorful Capsicums/ Little Lady Fingers/ Bitter Gourd/ Small Baby Onions Cooked In A Green Masala Also Is A Good Choice As A Variety.

Here Are A Few Easy And Yummy Recipes With Macaroni Pasta For A Perfect Sunday Brunch!

Recipe-1] Macaroni Maska Masala

Ingredients:

Macaroni- 2 Cups Boiled

Green Peas-1/2 Cup Boiled

Oil-1 Tsp

Butter-1 Tsp

Slit Green Chilies- 2-3 No

Curry Leaves -5-6 No

Salt To Taste

Cumin Seeds-1/2 Tsp

Turmeric Powder- ½ Tsp

Red Chilli Powder-1/2 Tsp

Coriander Powder-1/2 Tsp

Chaat Masala-1/2 Tsp

Tomatoes-1 Cup Grated/Puree

Cheese-2 Tbsp. Grated

Coriander Leaves- 2 Tbsp. Chopped

Lime-2-3 Slices

Method:

1. Prepare All The Ingredients For The Macaroni Pasta Recipe In A Desi Style.

2. Heat Oil In A Pan Add In The Curry Leaves, Green Chilies And Cumin Seeds Allow To Splutter For A Few Seconds, Add In The Grated Or Fresh Tomato Puree.

3. Add In Salt And All The Powdered Spices, Boiled Green Peas And Mix Well.

4. Cook The Mixture For 4-5 Mins On A Medium Flame And Add In The Boiled Macaroni Pasta, And Coriander Leaves, Herbs To Taste And Toss Well. Cook For Another 4-5 Mins On Low Flame.

5. Finally Add Grated Cheese Mix And Serve Hot With A Slice Of Lime.

Recipe-2] Spiced Tomato Macaroni Soup

Ingredients

Oil-1 Tsp

Butter-1 Tsp

Garlic- 1 Tsp Chopped

Onion-1 Small Chopped

Carrot-1/2 No Small Cubes

Celery-1 Stalk Small Pieces

Potato-1 Small Cubes

Green Capsicum-1/2 No Small Cubes

Sprouts-1/2 Cup

Boiled Rajma/ Chana/ Pulses Of Your Choice-1/2 Cup

Water/Vegetable Stock- 3-4 Cups

Salt And Crushed Black Pepper To Taste

Mixed Herbs/Fresh Basil To Taste

Chili Flakes-1/2 Tsp

Grated Cheese-2 Tbsp. Optional.

Coriander/Parsley/Basil-1 Tbsp. For Garnish.

Method:

1. Heat Oil And Butter In A Pan Add In The Garlic And Onions And Saute For A Few Seconds. Add In The Assorted Vegetables, Ideally Start With The Tough Ones Of Your Choice And Saute Them For A Minute.

2. Add In The Seasonings From Salt, Pepper To Flavorings With Mixed Herbs And Chili Flakes To Spice It Up.

3. Add In Vegetable Stock Or Water And Allow To Boil, Simmer And Cook The Soup For Around 20-25 Mins On A Medium Flame Or Until The Macaroni And Tough Veggies Are Just Done.

4. Now Add In The Capsicums, Sprouts And Mix Well Into The Soup, Cook For Another 3-4 Mins And Serve Hot Garnished With Cheese/ Fresh Herbs/Coriander.

Recipe-3] The Healthy Macaroni Salad Bowl

Ingredients

Macaroni Pasta-1 Cup Boiled.

Cucumber-1 Small, Cut Into Small Cubes

Tomatoes-1 Small, Cut Into Small Cubes

Onion-1/2 Small, Cut Into Small Cubes

Boiled Pulses- Rajma/ Beans/ Peas- ½ Cup

Fresh Sprouts-1/2 Cup

Cabbage-1/2 Cup Cut Into Cubes- White Or Purple Cabbage

For The Dressing:

Curd- 1 Cup – Hung To Remove Excessive Whey/Liquid

Salt And Crushed Black Pepper To Taste

Mint Leaves- 2 Tsp Chopped

Coriander Leaves- 2 Tsp Chopped

Fresh Herbs/Basil Leaves- 4-5 No

Chili Flakes-1/2 Tsp

Lime Juice- 2 Tsp

Chaat Masala-1/4 Tsp

Cumin Powder-1/4 Tsp

Flax Seeds/ Melon Seeds/Roasted Crushed Peanuts- 2 Tsp

Fresh Pomegranate Seeds-1/2 Cup

Method:

1. Prepare All The Ingredients For The Healthy Macaroni Salad Bowl.

2. In A Mixing Bowl Combine Together All The Ingredients For The Dressing And Mix Well.

3. Now Add In The Body Of The Salad From Macaroni To All Other Veggies/Fruits/Non-Veg Ingredients If Any Of Your Choice And Give The Salad A Nice Toss.

4. Arrange A Bed Of Assorted Lettuce Leaves Or Salad Leaves At The Base Of The Serving Bowl/Salad Plate And Top It Up With A Generous Portion Of The Freshly Tossed Healthy Salad.

5. Garnish With Fresh Herbs, Assorted Seeds And Serve Immediately.

Recipe-4] Soy Macaroni Combo Meal

Ingredients

Macaroni -1 Cup Boiled

Soy Granules-1 Cup, Soaked In Warm Water For 15-20 Mins

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

Salt And Pepper To Taste

Red Chili Powder-1/2 Tsp

Coriander Powder-1 Tsp

Garam Masala Powder-1/2 Tsp

Tomato Puree-1 Cup Fresh

Kasuri Methi-1 Tsp

Water-1/2 Cup

Green Peas-1/2 Cup Boiled

Coriander Leaves-2 Tbsp. Chopped

Grated Cheese-2 Tbsp.

Method:

1. Heat Oil And Butter In A Pan Add In The Cumin Seeds, Onions, Ginger-Garlic Paste And Green Chilies And Saute For 1-2 Mins.

2. Add In The Tomato Puree, Kasuri Methi, Salt, All Spices And Add In The Drained Soy Granules And Green Peas, Saute Well For A Couple Of Mins.

3. Simmer And Allow To Cook For 8-10 Mins. Add In The Boiled Macaroni And Mix Well, Cook For Another 4-5 Mins And Add In The Coriander Leaves And Grated Cheese Mix And Serve Hot With Garlic Bread/ Masala Pao.

Recipe-5] Macaroni Mushroom Melange

Ingredients:

Macaroni Pasta-1 Cup Boiled

Mushrooms-1/2 Cup Sliced

Oil-  1 Tsp

Butter-1 Tsp

Garlic-1 Tsp Chopped

Onion-1/2 Small Chopped

Celery-2 Tsp Chopped Optional

Salt And Crushed Black Pepper Powder To Taste

Maida-1 Tsp

Milk-1/2 Cup

Veg Stock/ Water-1/4 Cup

Cream-2 Tbsp.

Mixed Herbs-1/2 Tsp

Chili Flakes-1/2 Tsp

Cheese-2 Tbsp. Grated

Parsley/Basil/Coriander-2 Tbsp. Chopped

Method:

1. Heat Oil And Butter In A Pan Add In The Garlic, Onions And Saute For A Minute.

2. Add In The Sliced Mushrooms, Maida And Saute For 30 Seconds, Add In The Milk And Water, Herbs, Chili Flakes And Stir Well.

3. Bring The Mixture To A Boil And Add In The Boiled Macaroni Pasta And Mix, Allow To Cook On A Medium Flame For 2-3 Mins.

4. Add Cream And Cheese, Herbs To Flavor The Pasta And Serve Hot With Toast.

Ingredient Ideology | The Art of Cooking Wonders Using Air Fryers by: Dr. Kaviraj Khialani, Celebrity Master Chef

Cooking trends in India have always evolved every few years, influenced by global methods and innovations. Post-pandemic, with health and immunity becoming priorities, air fryers emerged as a healthier alternative to deep frying.

What Is an Air Fryer?
An air fryer is a countertop appliance that uses a heating element and fan to circulate hot air, similar to a convection oven. Foods turn crispy outside and tender inside without actual frying. Philips introduced the first air fryer in 2010, and since then millions have been sold worldwide.

How Does an Air Fryer Work?
Air fryers use convection heat to brown and crisp food while keeping it moist inside. The Maillard reaction creates flavor and browning, giving results similar to deep frying but with minimal oil.

Success in India
Air fryers reduce oil usage, making fried snacks like samosa, aloo tikki, kulcha, and kachori healthier. Compact size suits small kitchens, though taste differences compared to deep frying remain.

Comfort in Cooking
Air fryers feature baskets and racks that allow hot air circulation at around 400°F. Some models include presets and digital controls for convenience.

Popular Foods Made in Air Fryer

• French Fries

• Chicken Fry / Koliwada Prawns

• Paneer Kurkure

• Baked Samosa

• Aloo Tikki

• Cookies / Nankhatai

• Pizza

• Air Fryer Chicken

• Frozen Food

• Bhajji / Pakora

Minus Points in India
Average size is 4L, too compact compared to OTG ovens. Batter-based items don’t taste the same as deep fried. Microwaves with slim fry options are preferred by many. Flavor-conscious consumers often remain unconvinced.

Recipes

1. Chatpati Aloo Tikkiya
Ingredients: Potatoes, peas, rice flour, turmeric, ginger-chilli paste, garam masala, coriander, oil.
Method: Steam potatoes, cook peas, mash with spices and flour. Shape patties, preheat air fryer at 200°C, air fry 7–8 mins, flip and cook 6 mins more. Serve with chutney.

2. Paneer Ka Kurkuredaar Snack
Ingredients: Paneer cubes, flour, chilli powder, garam masala, turmeric, ginger-garlic paste, breadcrumbs, salt.
Method: Make batter, coat paneer, roll in breadcrumbs, refrigerate 10 mins. Air fry at 180°C for 8 mins, shake midway. Serve hot with chutney.

3. Murgh Alishan Fryer Snack
Ingredients: Chicken thighs, salt, pepper, buttermilk, eggs, flour, cajun spice, garlic, onion, paprika.
Method: Season chicken, dip in flour, buttermilk, flour again. Air fry at 180°C for 15–20 mins, spray oil, turn and cook 5–10 mins more.

4. Baked Khushnuma Samosa
Ingredients: Dough (flour, salt, oil), filling (paneer, cabbage, rajma, cheese, tomatoes, chilli flakes, peri peri, mayo).
Method: Prepare dough, mix filling, shape samosas, brush with oil. Air fry at 180°C for 15–17 mins. Serve hot.

5. Dilkhush Double Roti Stuffed Pockets
Ingredients: Sandwich bread, onion, corn, garlic, herbs, chilli flakes, mozzarella, pizza sauce, oil.
Method: Mix filling, soften bread slices with water, fill and fold, seal edges. Preheat air fryer at 180°C, cook 15 mins, brushing with oil midway. Serve hot.

Conclusion
Cooking is an art blending skill and creativity. While air fryers offer healthier options, traditional deep frying still holds its charm for authentic taste. Balance indulgence with exercise to manage health.

Happy Cooking!
Dr. Chef Kaviraj Khialani
Celebrity Master Chef, Mumbai

Ingredient Ideology | Burger & Slider Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef

Unveiling The Magic Of Taste In Between The Sheets!

The Concept Of Fast Foods And Quick Fix Meals Have Become A Way Of Life And For Most Of Us It Seems Quite Comfortable And Easy To Work With Alongside Our Routines And List Of Things To Do! Burgers And Sliders Popular Trend From The Western Part Of The World Have Made Its Way Into Out Kitchens And On Our Plates For The Simple Reason They Are Tasty, Easy To Assemble And Satisfying At The Same Time Suiting All Age Groups And Taste Buds.

Here Are A Few Ideas With Burgers & Sliders For Our Readers To Put Together And Relish Some New Flavors And Concoctions Put Together For A Pleasing Experience.

Recipe-1] Curried Chicken Sliders

Ingredients:

To Assemble The Burger:

3-4 Burger Buns

1-2 Tsp Butter

1-2 Tsp Mustard Paste

1 Cup Assorted Lettuce Leaves

5-7 No Onion Rings

5-7 No Tomato Slices

5-7 No Cucumber Slices

3-4 No Cheese Slices

2-3 Tsp Tomato Ketchup

Salt And Pepper To Taste

For The Chicken Sliders:

400 Gms Boneless Chicken Breasts, Sliced

Salt And Pepper To Taste

1 Tsp Mustard Paste

1 Tbsp. Oil

1 Tsp Lime Juice

1 Tbsp. Curry Powder Or Use Regular Home Spice Powders

1 Tsp Butter

2 Tsp Chopped Garlic

2-3 Tsp Tomato Ketchup

½ Cup Chicken Stock/Water

¼ Cup Coconut Milk Thick.

1 Tbsp. Coriander Leaves, Chopped

Method: Prepare All The Ingredients As Listed For The Chicken Slider Burger Recipe. Start With The Chicken Pieces, Cut Them, Wash And Pat Dry, Marinate Them And Keep Refrigerated For 20-30 Mins. Heat Oil And Butter In A Pan Add In The Garlic And Saute, Add In The Chicken Pieces And Cook For 1-2 Mins, Add In The Sauces, Seasonings And Mix Well. Add A Little Water/Stock In Order To Cook The Chicken Breasts Well On Both Sides Around 8-10 Mins, Finally Add In The Thick Coconut Milk, Coriander Leaves And Few Chopped Green Chilies If Desired And Reduce It A Nice Coating Texture On The Chicken Pieces. Remove And Keep Aside. Assemble The Burger Now, Slit The Burger Buns Horizontally And Warm Them On A Tava / In A Pan And Remove, Apply Butter/ Ketchup/ Cream Cheese/ Mustard Paste Etc, Place The Lettuce Leaves, Onion, Tomato, Cucumber, Cheese Slice As Desired Also Place The Cooked Chicken Pieces And Cover, Close And Sandwich It, Secure With A Toothpick And Serve Assembled With Accompaniments On A Plate/Platter.

Recipe-2] Masala Quinoa Veg Sliders

Ingredients:

To Assemble The Sliders:

3-4 Burger Buns

1-2 Tsp Butter

1-2 Tsp Mustard Paste

1 Cup Assorted Lettuce Leaves

5-7 No Onion Rings

5-7 No Tomato Slices

5-7 No Cucumber Slices

3-4 No Cheese Slices

2-3 Tsp Tomato Ketchup

Salt And Pepper To Taste

For The Quinoa Veg Sliders:

2 Tsp Oil

½ Tsp Cumin Seeds

1 Tsp Chopped Green Chilies

1 Small Onion, Chopped

1 Cup Cooked Quinoa

1 Cup Assorted Boiled And Mashed Mix Veggies, Carrots, Beans & Peas.

½ Cup Mashed Boiled Potato

Salt And Pepper To Taste

½ Tsp Coriander Powder

½ Tsp Red Chili Powder

½ Tsp Garam Masala Powder

½ Tsp Turmeric Powder

½ Tsp Mixed Herbs

½ Tsp Chili Flakes

½ Cup Bread Crumbs To Bind

2-3 Tbsp. Flour For Coating.

Oil To Fry, Deep Or Shallow

Method: Prepare All The Ingredients For The Quinoa Veg Sliders. Start With The Cooking Of The Slider Tikki, Heat Oil And Add In The Cumin, Garlic, Onion, Chilies, And Saute For A Minute. Add In The Assorted Cooked Veggies Of Your Choice And Salt, Powdered Spices To Taste And Mix Well. Add In The Mashed Potato And Cooked Quinoa, Some Bread Crumbs And Combine It All Together, Remove And Cool Slightly. Apply Little Oil On The Hands And Divide The Mixture Into 6-8 Portions, Shape Them Into Round Tikkis, Coat With A Little Dry Flour If Needed And Shallow Fry/ Deep Fry And Remove. Now Assemble The Slider, Slit The Burger Buns Horizontally And Warm Them On A Tava / In A Pan And Remove, Apply Butter/ Ketchup/ Cream Cheese/ Mustard Paste Etc, Place The Lettuce Leaves, Onion, Tomato, Cucumber, Cheese Slice As Desired Also Place The Cooked Quinoa Veg Sliders And Cover, Close And Sandwich It, Secure With A Toothpick And Serve Assembled With Accompaniments On A Plate/Platter.

Recipe-3] Chicken Mince Burgers

Ingredients:

To Assemble The Burger:

3-4 Burger Buns

1-2 Tsp Butter

1-2 Tsp Mustard Paste

1 Cup Assorted Lettuce Leaves

5-7 No Onion Rings

5-7 No Tomato Slices

5-7 No Cucumber Slices

3-4 No Cheese Slices

2-3 Tsp Tomato Ketchup

Salt And Pepper To Taste

For The Mince-Meat Burgers:

1 Cup/ 250 Gms Chicken Mince

2 Tsp Oil

1 Tsp Butter

1 Tsp Garlic, Chopped

1 Tsp Green Chilies, Chopped

1 Small Onion, Chopped

1 Small Potato, Peeled And Chopped

1 Tsp Maida

1 Tsp Soya Sauce

1 Tsp Red Chili Sauce

Salt And Pepper To Taste

½ Tsp Mixed Herbs

½ Tsp Chili Flakes

½ Cup Water

1 Tbsp. Coriander/Parsley Leaves, Chopped

1 Egg, Beaten

Method: Prepare All The Ingredients For The Chicken Mince Burgers. Start By Cooking The Mince In A Pan, Heat Oil And Butter Add In The Garlic, Chilies, Onions, Saute For A Few Mins, Add In The Keema, Potatoes, Salt, Pepper, Sauces And Maida And Cook For 1-2 Min. Add In Little Water, Cover, Simmer And Cook For 12-18 Mins Until All Gets Well Cooked And Mixed. Remove And Cool. Now Add In The Egg And Mix It Well, Add Parsley/Coriander And Using A Round Ladle Drop Small Portions Of It On A Hot Non-Stick Pan/Tava Which Is Greased A Little, Let The Mince Patties Cook Up And Hold Shape As The Egg Cooks In The Same, Turn The Sides And Get A Nice Golden Color, Cook For Around 5-7 Mins In Total And Remove. 

Now Assemble The Slider, Slit The Burger Buns Horizontally And Warm Them On A Tava / In A Pan And Remove, Apply Butter/ Ketchup/ Cream Cheese/ Mustard Paste Etc, Place The Lettuce Leaves, Onion, Tomato, Cucumber, Cheese Slice As Desired Also Place The Cooked Chicken Mince Burger Patties And Cover, Close And Sandwich It, Secure With A Toothpick And Serve Assembled With Accompaniments On A Plate/Platter.

Recipe-4] Seafood Sliders

Ingredients:

To Assemble The Sliders:

3-4 Burger Buns

1-2 Tsp Butter

1-2 Tsp Mustard Paste

1 Cup Assorted Lettuce Leaves

5-7 No Onion Rings

5-7 No Tomato Slices

5-7 No Cucumber Slices

3-4 No Cheese Slices

2-3 Tsp Tomato Ketchup

Salt And Pepper To Taste

For The Seafood Sliders:

500gms Boneless Fish Fillets, Ghol/ Bassa Fish Etc

For The Marination:

2 Tsp Oil

2 Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

2 Tbsp. White Wine- Optional

1 Tsp Mixed Herbs

½ Tsp Chili Flakes

2 Tsp Soya Sauce

1 Tsp Red Chili Sauce

1 Tsp Roasted Crushed Fennel Seeds

1 Tsp Roasted Crushed Flax Seeds

To Coat The Fish:

1 Egg Beaten

1 Cup Bread Crumbs

½ Cup Maida

Salt And Pepper To Taste

Oil To Fry

Method: Prepare All The Ingredients For The Sliders As Listed. Start With The Fish, Clean, Wash, And Pat Fry The Fish Fillets, Portion Them In Such A Way So That They Are Able To Sit Well In Between The Burger Buns. Apply The Marination On The Fish And Cover, Keep Refrigerated For 20-30 Mins. Remove And Coat With Seasoned Refined Flour, Then Beaten Egg And Finally With Bread Crumbs And Dust Off The Excess, Chill The Fish Fillets For 20 Mins. Deep Fry Them In Medium Hot Oil To A Nice Golden Brown Color All Over In Around 4-6 Mins Of Cooking Time. Remove And Drain Off Excess Oil On A Kitchen Paper. Now Assemble The Slider, Slit The Burger Buns Horizontally And Warm Them On A Tava / In A Pan And Remove, Apply Butter/ Ketchup/ Cream Cheese/ Mustard Paste Etc, Place The Lettuce Leaves, Onion, Tomato, Cucumber, Cheese Slice As Desired Also Place The Cooked Seafood Slider And Cover, Close And Sandwich It, Secure With A Toothpick And Serve Assembled With Accompaniments On A Plate/Platter.

Recipe-5] Tempered Meat Burgers

Ingredients:

To Assemble The Meat Burgers:

3-4 Burger Buns

1-2 Tsp Butter

1-2 Tsp Mustard Paste

1 Cup Assorted Lettuce Leaves

5-7 No Onion Rings

5-7 No Tomato Slices

5-7 No Cucumber Slices

3-4 No Cheese Slices

2-3 Tsp Tomato Ketchup

Salt And Pepper To Taste

For The Meat Burgers:

400 Gms Boneless Lamb Meat Fillets Sliced

For The Marination:

2 Tbsp. Oil

1 Tbsp. Chopped Garlic

2 Tbsp. White Vinegar

2 Tsp Mustard Paste

Salt And Pepper To Taste

2-3 Tbsp. Red Wine- Optional

1 Tsp Mixed Herbs

½ Tsp Chili Flakes

2-3 Tsp Soya Sauce

2-3 Tsp Red Chili Sauce

2-3 Tsp Honey

Method: Prepare All The Ingredients For The Meat Burgers. Start With The Preparation Of The Meat, Cut The Meat Into Thin Fillets And Assemble In A Bowl. Apply Marination And Mix Well, Cover And Keep Refrigerated For 45 Mins-1 Hr. Heat A Skillet Or A Grill And Grease With A Little Oil And Place The Fillets On It, Cook The Meat On The Hot Plate/Grill Turning Them Occasionally And Applying The Leftover Marination As Well To Keep The Meat Juicy As It Cooks Along. Once The Meat Is Well Done Or As Needed, Remove It From The Hot Grill/Pan And Keep Aside. Now Assemble The Slider, Slit The Burger Buns Horizontally And Warm Them On A Tava / In A Pan And Remove, Apply Butter/ Ketchup/ Cream Cheese/ Mustard Paste Etc, Place The Lettuce Leaves, Onion, Tomato, Cucumber, Cheese Slice As Desired Also Place The Grilled Sliced Meat Fillets And Cover, Close And Sandwich It, Secure With A Toothpick And Serve Assembled With Accompaniments On A Plate/Platter.

Ingredient Ideology | Pasta La Vista By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Connecting Up Flavors And Tastes To Appease Our Compassion.

Pasta Is One Ingredient Close To Many A Hearts And Taste Buds For Various Reasons Well Justified By Most Of Us And Seriously Taken By A Number Of Us Too! Cooking And Eating Good Food Not Only Needs A Bit Of Variation Sometimes But Also Needs To Create A Bit Of Interest To Try Out Something Which Is Not The Regular Always And That’s The Kind Of Thinking Which Makes Us Go A Long Way Creating New Concepts And Concoctions To Please Our Palate!

Cooking With Pasta Is Now Pretty Much An Old Story But The New Ness That Comes To It With Our Ideology Is What Keeps It Right There On The Popularity Charts Since A Long Time Which Shall Continue In The Future Also. From Kids To Teenagers And To All Age Groups Pasta Is A Good Break From Routines Making It Is Fun And So Is Enjoying It Until The Last Bite!

My Experience With Pasta Goes Back To The Times When We Only Had A Couple Of Basic Sauces The White And The Tomato Which Were Most Common And From The Very Technique Of Understanding Al Dente Stage- Just Cooked Or Can Bite Into Stage Of Cooking Pasta To Trying It Out In Fusion Variations It Has Been Simply Divine And Full Of Wow Factors Attached To It From The Guests I Served Some Really Unusual Ones.

It Is This Wow Factor Which Not Only Enhances Guest Experience At A Restaurant But Also Helps Us In Word Of Mouth Publicity On Social Media As Well As Getting The Guest Back For More And Most Importantly Earning His Loyalty With Us.

Pasta Have Been Known To Us In A Number Of Shapes, Sizes, Patterns, Names And Colors As Well. They Go Back To A Basic Classification Of Small And Long, Shapes And Plan Or Stuffed Varieties. From The Fresh Homemade Pasta To The Machines Its Journey Has Been Wonderful And Chefs Around The World Have Contributed Immensely Towards Its Development.

Here Are 3 Simple, Easy To Make And Enjoy Pasta Recipes With A Little Twist Of Taste For All You Foodies To Enjoy:

Recipe- 1] Momentum Of Peace

[Fettucine Pasta Tossed In An Herbed Creamy Sauce With Fresh Sliced Mushrooms, Star Anise And Pepper, Cooked To Perfection]

Ingredients:

Fettucine Pasta- 100 Gms, Boiled To Al Dente Stage.

Fresh Sliced Mushrooms- 150gms.

For The Sauce:

Oil/Olive Oil-1 Tbsp.

Butter- 1tsp

Star Anise- 1 No

Garlic – 1 Tsp Chopped

Onion- 1 Small Chopped

Maida- 1 Tbsp.

Water/Veg Stock-2-3 Cups.

Salt And Crushed Black Pepper To Taste

Mixed Herbs & Chili Flakes To Taste

White Wine- 30 Ml Optional

Fresh Cream- 60ml

Grated Parmesan Cheese- 30gms/As Per Taste.

Parsley- 1 Tbsp. Chopped

Method: 

1. Prepare All The Ingredients For The Pasta.

2. Boil The Pasta To Just Cooked Stage And Keep Aside, Apply A Little Oil To Prevent Sticking Or Boil It Just When The Sauce Is Getting Ready And Put It In Immediately.

3. To Prepare The Mushroom Cream Sauce, Heat Oil And Butter In A Pan, Add In The Star Anise – This Is My Additional Choice Of Ingredient Here Since It Goes Well With The Recipe, It May Be Avoided As Well.

4. Add In The Garlic, Onions And Saute For A Few Seconds, Now Add In The Mushrooms And Saute, Add In The Flour To Thicken Up The Excess Liquid, Add In Wine If Desired.

5. Cook The Mixture On A Medium Flame, Add In Little Veg Stock/Water And Mix, Add In The Fresh Cream A Little Cheese Blend It All Well And Finally Add In The Boiled Pasta Toss Well, Check For Seasonings.

6. Finally Serve The Dish In A Pasta Plate, Garnish With Parsley, Olives, Cheese And Micro Greens And Serve Hot.

Chefs Variations: 

The Same Pasta Can Be Made In A Number Of Ways With A Few Alterations Like Adding An Indian Style Korma Gravy With Mushrooms, Paneer And Capsicums.

Try The Similar Option With Boneless Cubes Of Chicken, Reshmi Malai Tikka, Add In Sliced Cooked Chicken Seekh Kababs As Well.

For The Vegetarians Who Avoid Mushrooms Can Use Colorful Bell Peppers, Broccoli, Zucchini, Snow Peas Etc Too With Their Pasta.

Recipe- 2] Orange Mystiq

[Fusilli Pasta Tossed In A Mix Of Herbs And Spicy Flavors Tomato Base With A Dash Of Cream And Hint Of Cheese]

Ingredients:

Fusilli Pasta- 100 Gms Boiled

For The Sauce:

Oil/Olive Oil- 1 Tbsp.

Butter- 1tsp

Garlic- 1 Tsp Chopped

Onions- 1 Small Chopped

Tomato Puree- 1 Cup Fresh

Kashmiri Red Chili Powder-1/2 Tsp

Paprika/Chili Flakes- 1 Tsp

Salt And Pepper To Taste

Mixed Herbs- 1 Tsp Or Fresh Herbs Like Basil, Thyme, Oregano.

Refined Flour- 1 Tbsp.

Veg Stock/Water- 2 Cups

Fresh Cream- 2 Tbsp.

Grated Cheese- 30gms.

Herbs/Olives To Garnish- 10 Gms.

Additional Veggie Add Ons To The Pasta- Shredded Capsicums, Boiled Corn, Broccoli, Asparagus, Paneer Cubes Etc.

For Non-Veg Variations: Cooked Chicken Cubes, Sliced Tandoori Chicken Or Cubes Of Chicken Tikka, Fish Tikka, Tandoori Prawns, Tandoori Lamb Chops Sliced As Well Can Be Used.

Method:

1. Prepare All The Ingredients For The Pasta.

2. Heat Oil And Butter In A Pan, Saute The Garlic, Onion Saute Well Until Light Pink, Add In The Tomato Puree, Seasonings, Herbs, Spices And Cook Well On Medium Flame, Add Little Water Or Stock.

3. Once It Starts Leaving Oil From The Sides, Add In The Fresh Cream And Mix Well, Add In The Boiled Pasta, Veggies Or Non-Veg Of Your Choice And Cheese And Toss Well, Cook For 2 Mins.

4. Serve Hot Garnished With Olives, Cheese, Fresh Herbs And Serve.

Chefs Variations:

Try The Same Recipe With A Flavor Of Kasuri Methi- Dried Fenugreek Leaves Adding Them Into The Tomato Sauce, With A Little Garam Masala Powder As Well, To Slightly Indianise The Flavors.

For A Denser Flavor Of Fusion, Can Add A Little Schezuan Sauce To The Tomato Base Sauce And Continue With It Add Spring Onion Greens As Well.

Recipe-3] Hariyali Aur Pasta

[A Simple Yet Delectable Spaghetti Pasta Tossed In A Green Sauce With Flavors To Entice The Senses And A Feeling Of Goodness All Over]

Ingredients

Spaghetti Pasta- 100gms Boiled.

For The Green Sauce:

Fresh Basil Leaves- 2 Cups, Stems To Be Trimmed

Garlic- 1 Tbsp. Chopped

Chilled Water- 2 Tbsp.

Olive Oil- 4-5 Tbsp.

Salt And Pepper To Taste

Parmesan Cheese- ¼ Cup

Lime Juice- 1 Tbsp.

Nuts- Cashew Tukda/ Almonds/Pista/ Pinenuts- ¼ Cup

To Add On Into The Pasta:

Cherry Tomatoes- 4- 5 No-Cut 1x2

Sliced Olives- 4-5 Green/Black.

Blanched Snow Peas- 10-12 Nos.

Sliced Roast Chicken Breast/ Poached Fish Fillets/ Sliced Boiled Eggs/ Grilled Paneer Cubes Or Tofu/ Cooked Soy Chunks/ Butter Garlic Prawns/ Malai Paneer Tikka Etc Can Be Combined With This.

Method:

1. Prepare All Ingredients For The Pasta.

2. Boil The Spaghetti Pasta And Keep Aside.

3. In A Blender Jar Combine Ingredients For The Green Chutney And Mix Well.

4. Remove Into A Bowl, Keep In The Fridge Until Used.

5. If Serving Immediately Toss The Sauce With The Boiled Pasta, Add Your Choice Of Additional Ingredients To Add Color/Flavor And Texture.

6. Serve At Room Temperature Or Chilled Ideally Garnish With Cherry Tomatoes, Olives, Parmesan Or Cheese Shavings.

Chefs Variations:

To Prepare The Same Green Sauce Differently I Also Use Blanched Spinach Leaves With Some Fresh Basil, Add Roasted Peanuts, A Bit Of Ginger, Garlic And Green Chili As Well To The Chutney And Blend It Well.

For The Pasta, We Can Toss It In The Pan With Some Olive Oil, Burnt Garlic And Chili Flakes A Little White Wine And Then Add It To The Sauce.

Ingredient Ideology | Chaat Pe Charcha!!! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Chaat Is An Umbrella Term For A Wide Range Of Roadside Foods That Usually Feature Some Kind Of Fried Dough With Various Ingredients That Typically Create A Spicy, Tangy, Or Salty Flavour, Though Some Chaat Are Sweet. Chaat Is Also Referred To As A Family Of Savoury Snacks That Originated In India, Typically Served As An Hors D'oeuvre Or At Roadside Tracks From Stalls Or Food Carts Across South Asia In India, Pakistan, Nepal And Bangladesh. the Different Kinds Of Chaat Names From The Collection Are Aloo And Peas Chaat, Aloo Paneer Chaat, Sprouts Chaat, Raw Mango Chaat, Palak Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Oats Chaat, Etc. There Are almost More Than 500 varieties Of Chaat Across The Country In Various States, Cities And Smaller Places As Well. In India, “Chaat” Is A Word That Describes More Than Just A Set Of Snacks: It's a Way Of Life, And A Category Of Food That Hits Practically Every Element That Makes Something Crave Able—Sweet, Sour, Tangy, Spicy, And Crunchy.

The Original Chaat Is A Mixture Of Potato Pieces, Crisp Fried Bread Dahi Vada Or Dahi Bhalla, Gram Or Chickpeas And Tangy-Salty Spices, With Sour Indian Chili And Saunth (Dried Ginger And Tamarind Sauce), Fresh Green Coriander Leaves And Yogurt For Garnish, But Other Popular Variants Included Alu Tikkis Or Samosa. There Are Those Who Say The Word Chaat originated From Its Literal Meaning 'To Lick'. It Was So Delicious That People Licked Their Fingers And The Bowl Made Of Peepal Leaves, Called Donas, In Which It Is Often Served. Others Think It Originated From The Term Chatpati (Tangy). However, No One Truly Knows The Origin.

Though Chaats Are Prepared With A Mixture Of Various Ingredients Yet, they Are Not So Unhealthy To Eat. But, There Is Chaat Like Aloo Tikki Chaat And Samosa Chaat Can Be Unhealthy Especially For The People Who Are Trying To Lose Weight. In Short, samosa Chaat Is Made When Samosa Is Broken Into Bite-Sized Pieces And Served With Masala, Chutney, And Spices. Even Though It's Amazing Street Food, It Can Also Be Made At Home. It's The Perfect Dish To Experiment With Because There Are So Many Different Sauces And Spices To Try It With.

Here Are A Few Easy To Toss- Mix- Assemble And Relish Options For A Sunday Evening With Chaats:

Recipe-1] Chatpata Makkai Wala Chaat

Ingredients:

Oil-2 Tsp

Ginger-1 Tsp Chopped

Green Chili-1 Tsp Chopped

Onion-1 Small Chopped

Tomato- 1 Small Chopped

Mint Leaves- 8-10 No

Coriander Leaves- 1 Tbsp. Chopped

Chaat Masala-1/2 Tsp

Lime Juice-1 Tsp

Tomato Ketchup-1 Tsp

Red Chili Sauce-1 Tsp

Aamchur Powder-1/2 Tsp

Imli Chutney- 2-3 Tsp

Flat Papdis- 4-5 No

Nylon Sev- 2-3 Tbsp.

Fresh Anardana- 2-3 Tbsp.

Method:

1. Boil The American Sweet Corn Until Tender And Keep Aside.

2. Prepare All The Cutting- Chopping Of The Ingredients As Listed, Keep It All Chilled Until Used.

3. Heat Oil Add Ginger, Chilies, Corn And Saute For A Few Seconds, Add Salt To Taste, Lime Juice, Chaat Masala And All Other Sauces And Flavourings.

4. Add In The Boiled Corn, Onions, Tomatoes, Mint, Coriander Leaves And Give It All A Nice Mix. Add In Boiled Potato Cubes As Well For A Little More Volume In The Chaat.

5. Toss The Chaat Well Just Before Serving And Assemble It All On A Serving Plate And Garnish With Anardana, Coriander, Imli Chutney And Serve It Chilled.

Recipe-2] Kala Chana Firangi Chaat.

Ingredients:

Oil- 2 Tsp

Garlic- 1 Tsp Chopped

Ginger-1 Tsp Chopped

Green Chilies -1 Tsp Chopped

Kala Chana- 2 Cups Boiled

Boiled Potatoes-1 Cup Peeled And Diced

Salt To Taste

Black Pepper To Taste

Chaat Masala-1/2 Tsp

Schezuan Sauce- 2 Tsp

Lime Juice-2 Tsp

Tomato Ketchup-1 Tsp

Onions-1 Small Chopped

Tomatoes-1 Small Chopped

Coriander-2 Tbsp. Chopped

Mint Leaves- 8-10 No

Lightly Toasted Peanuts- 2-3 Tbsp.

Method:

1. Prepare All The Ingredients For The Chaat Masti Mazaa For Sundays.

2. In A Mixing Bowl Toss Up Together The Ingredients For The Chaat One By One, Add

In Seasonings To Taste, Sauces, Chutneys And Mix Well.

3. Add In The Variety Of Veggies As Per Taste And Give Them All A Nice Mix.

4. Add In A Little Cream Cheese As Well To Balance The Spice If Needed.

5. Garnish The Chaat Well With Elements Like Sev, Puries, Coriander, Chaat Masalas And Chutneys And Offer Them Immediately Garnish With Toasted Or Roasted Peanuts, Mint, Coriander And Serve Chilled.

Recipe- 3] Makhana Masti Chaat

Ingredients;

Makhanas- Lotus Seeds-1 Cup

Oil-2 -3 Tsp

Salt To Taste

Black Pepper- To Taste

Lime Juice-2 Tsp

Peanut Butter- 2-3 Tbsp.

Boiled Corn-1/2 Cup

Boiled Potatoes-1/2 Cup Diced

Cucumber-1/2 No Peeled And Cut

Tomatoes- ½ Cup Diced

Boiled Chicken Cubes- ½ Cup

Sliced Chicken Sausages-1/2 Cup

Tomato Ketchup-2- 3 Tsp

For More Options On Veggies:

Saute Sliced Zucchini

Sliced Saute Mushrooms

Sliced Black And Green Olives

Fresh Herbs/ Parsley/ Micro-Greens

Method:

1. Prepare All The Ingredients For The Chaat Recipe As Listed.

2. Lightly Toast The Makhanas In Oil On A Medium Flame And Add A Little Salt And Pepper Into The Makhanas And Remove, Allow To Cool.

3. In A Mixing Bowl, Combine Together All The Ingredients For The Makhana Chaat Recipe. Start With The Basic Ones, Add The Sauces, Ingredients To Flavour The Makhanas. I Personally Also Tried It With Peanut Butter With Tomato Ketchup, A Dash Of Imli Chutney And Mint- Coriander.

4. Add In The Chutneys, Seasonings To Taste And Give It All A Nice Toss And Set The Chaat Into Small Bowls, Add Makhanas Towards The End And Sprinkle Some More Chaat Elements Onto The Chaat Bowls And Serve It Immediately.

5. For Garnishing Chaats We Can Also Use Grapes, Kiwi, Berries, Orange Segments, Cubed Papaya Etc Can Also Be An Option To Be Used In Chaats.

Recipe- 4] Pakode Wali Chaat

Ingredients:

Assorted Pakodas- Onion Bhajiyas, Potato Bhajiyas, Moong Dal Pakodas,

Mix Veggie Pakodas, Paneer Pakodas, Boiled Egg Pakodas, Chicken Pakodas Etc Can Be Used.

Onions- ½ Cup Chopped

Tomatoes-1/2 Cup Chopped

Mint Leaves- 8-10 No

Coriander Leaves-2 Tbsp. Chopped

Peanut Butter Chutney-2-3 Tbsp.

Red Chili Sauce-1-2 Tsp

Garlic Red Chili Chutney-2-3 Tsp

Imli Chutney- 2-3 Tsp

Curd- ½ Cup Beaten.

Chaat Masala-1/2 Tsp

Roasted Crushed Jeera-1/2 Tsp

Red Chili Powder-1/2 Tsp

Lime Juice- 2-3 Tsp

Fresh Fruits- Pomegranate Seeds Or Sliced Dragon Fruit.

Method:

1. To Prepare The Chaat Elements, Ensure All The Ingredients Are Freshly Cut And Kept Chilled.

2. Choose Between The Pakodas As Per Choice And Taste. Take 2-3 Varieties Of The Pakodas For This Chaat Recipe.

3. The Chaat Is To Be Assembled Just Before Serving, We Need To Keep All The Choice Of Toppings, Chutneys Etc Ready With Us For This Session.

4. The Pakodas Can Be Fried And Assembled As Chaat While They Are A Little Warm As Well Similarly The Moong Dal Pakodas Can Also Be Served While A Little Warm With Toppings.

5. Ensure The Elements Of The Chaat Are Handy And Ready To Use Once We Start The Assembly Process. Add The Toppings Randomly On The Pakodas, Use Squeeze Out Bottles To Remove Out The Assorted Topping Sauces, Chutneys Etc On The Chaat.

6. Garnish The Chaat With Assorted Garnishes From The Classics To The Creative Ones And Make It Look Nice, Attractive And Tempting.

Recipe- 5] Peanut Wali Khasta Mazaa Chaat

Ingredients;

Peanuts- 1 And A Half Cup, Boiled, Fried/ Roasted.

For Non-Veg- Boiled/Grilled/Tandoori Chicken Sliced

For Veg- Paneer Tikka- Cut Sliced/ Cubes

For The Chaat Dressing:

Oil-1 Tsp

Imli Chutney-2-3 Tbsp.

Ginger Juliennes-2-3 Tsp

Lime Juice-2-3 Tsp

Mango Pickle Masala-2 Tsp

Tomato Ketchup-2-3 Tsp

Raisins- 2-3 Tsp

Date Puree-2-3 Tsp

White Vinegar-1 Tsp

Brown Sugar-1- 2 Tsp

Mint And Coriander- 2-3 Tbsp.

Onions- ½ Cup Chopped

Tomatoes- ½ Cup Chopped

Green Chilies- 1 Tsp Chopped

Chaat Masala-1/2 Tsp

Salt And Crushed Pepper To Taste

Method:

1. Prepare All The Elements For The Chaat And Keep It All Ready To Toss.

2. Choose Between The Veg And Non-Veg Options For The Chaat Combination.

3. Peanuts Are A Good Choice To Add Into Chaat And Goes Well With Potatoes, Boiled Chana, 

Rajma, Chauli Etc.

4. Assorted Fruits Like Apples, Pears, Orange Segments, Ripe Papaya Cubes, Grapes Etc.

5. Add In The Assorted Chutneys, Sauces, Chaat Ingredients As Needed And Give It All A Nice Toss.

6. We Can Also Use Papdis, Sev, Bhujiya, Crushed Mathhri And Other Crunchy Stuff As Well Like Soya Sticks, Namkeen Chiwda Etc Can Also Add Taste And Volume Into The Chaat. Garnish And Serve Immediately.

Recipe- 6] Rajma Aur Kairi Wali Chaat

Ingredients:

Boiled Rajma- 2 Cups

Boiled Cubed Potatoes- 1 Cup

Onion-1/2 Small Chopped

Tomatoes- ½ Cup Chopped

Green Chilies- 1 Tsp Chopped

Lime Juice- 2 Tsp

Chaat Masala Powder- ½ Tsp

Kala Namak- ½ Tsp

Raw Mango- ½ Cup Cut

Imli Chutney-1/4 Cup

Green Chutney- ¼ Cup

Tomato Ketchup-1 Tsp

Roasted Crushed Jeera-1/2 Tsp

Red Chili Powder-1/4 Tsp

Flat Papdi-1/2 Cup

Nylon Serv-1/2 Cup

Assorted Fruits-1/2 Cup Cut

For Garnish- 

Assorted Nuts

Assorted Greens

Sliced Dates

Method:

1. Prepare All The Ingredients For The Chaat And Ensure They Are All Cut And Kept Chilled.

2. Boil The Rajma And Keep Aside, Boil Potatoes And Peel, Cut Into Cubes And Keep Aside.

3. Prepare All The Other Ingredients As Well For The Chaat And Keep It Handy.

4. Fruits, Garnishes, Toppings, Options For Veg And Non-Veg Need To Be Checked.

5. Just Before Serving The Guest. We Need To Add Everything From Rajma To Veggies And Kairi Into The Mixing Bowl And Add 

Seasonings, Chutneys, Sauces As Per Taste And Give It All A Nice Toss, Mix.

6. Assemble The Chaat Into Small Glasses, Mini Portion Bowls Etc And Place Colorful Garnishes On The Chaat And Ensure It Is Looking Fresh. Serve The Chaat Immediately And Relish It.

Ingredient Ideology | Being Friendly With Broccoli By: Dr. Kaviraj Khialani- Celebrity Master Chef

It Is Believed That This Evergreen And Refreshing To Look At & Nutritious Vegetable Finds His Origin Somewhere In The 1500s Created By A Kale Predecessor And Much Later Was Cauliflower Developed From One Of The Hundred Varieties Of Broccoli. While What Most Of Us Think Is That Broccoli Came To Us Much Later As Compared To Cauliflower The White And Green Duo Has Been Welcomed Very Well In Our Kitchens And In Our Recipes With Various Cuisines.

Broccoli Has Been A Native To Italy And Was Found There Since The Roman Times And Since Then It Moved To Various Parts Of Europe, Uk, Middle-East And Asia Since The 1800s. Its Uses And Adaptations To Various Cuisines Developed Ever Since And Most Chefs Wanted To Have A Varied Look To Their Recipes By Inviting Broccoli To Take Up Suitable Space And Add Its Freshness And Flavor Into The Dishes.

While Cauliflower Remains More Popular With Us In Indian Cooking, It Has Been One Of Our All-Time Favourites In Our Indian Kitchens With Numerous Dishes Being Made From Subzis To Curries, From Gobi Ka Keema To Stuffing For Parathas.

Broccoli However Came In Later And Its Applications Have Somehow Been Exposed To Us As Exotic Vegetable Being Used To Make Soups, Salads, Stir Fries, With Pasta, As A Side Dish On Main Course Plates Etc.

Here Are Some Of The Health Benefits Of Broccoli:

*Broccoli Has Been Regarded As Great For The Heart Health Veggie Since It Has A Good Mix Of All Nutrients Like Fiber, Vitamins And Fatty Acids Which Support Heart Health.

* Broccoli Is Rich In Bioactive Compounds And Also Rich In Anti-Oxidants Which Is Regarded As A Boon For Human Health.

* Broccoli Is Good For Diabetic Patients And Helps To Reduce Blood Sugar Levels.

* Broccoli Supports Bowel Irregularity And Also Helps In Digestion And Also In Healthy Gut Bacteria.

*Broccoli Also Helps In Anti-Aging Due To Sulforaphane A Compound As Its Component Which Is Good For Our System.

* Broccoli Is Rich In Vitamin C And Calcium And Also Is Regarded As An Immunity Boosting Ingredient For Our Body.

*Broccoli Is Also Good For Our Bones And Joints, Being Rich In Vitamin K It Is Loaded With Goodness, It Also Prevents Our Skin From Sun Damage.

Here Are Some Of The Uses Of Broccoli In Our Kitchens & Bakery Products.

• Corn & Broccoli Tarts, Mini Veg Quiche Filled With Broccoli, Cheese And Peppers.

• Broccoli In Variety Of Soups In Combination With Almonds, With Bell Peppers, With Cauliflower And Spinach.

• It Goes Well With Asian Style Stir Fry Recipes As Well, Broccoli-Carrots & Mushrooms In A Light Crunch Stir Fry Preparation Is A Good Welcome.

• Broccoli Has Also Been Used To Make Cutlets, Tikkis, Fillings For Samosas, Rolls And Wraps, Tacos, A Broccoli Basil Pesto Also Goes Well As A Dip And Sauce. Broccoli Salsa To Top With Nachos And A Cheese Sauce.

• Baked Dishes With White Sauce, Cheese And Herb Sauce, Tomato And Chili Sauce Etc Have Also Involved Broccoli Actively And Its Crunch And Mouthfeel Is Just Awesome Laced With Those Sauces In The Baked Dishes.

• For Some Innovative Additions Try Using Broccoli Into Your Indian Recipes As Well, Broccoli Aloo Ki Subzi, Saunfiya Broccoli Masala, Simla Mirch Aur Broccoli Ka Saalan, Broccoli Stuffed Parathas, Desi Fried Rice And Tava Pulao With Broccoli Are Some Of The Options.

• Broccoli Is One Good Refresher A Bowl Of Salad For The Fitness Lovers And It Is A Real Filler Ingredient Easy To Handle And Bite To Perfection As A Part Of Being A Body Into Our Salads, Marinate The Blanched Florets With Some Wine, Vinegar, Mustard And Honey Dressing And Then Toss It In The Salad To Get Some More Juicy Texture And Mouthfeel. Add Sesame, Chia, Flaxseeds, Pumpkin Or Sunflower Seeds As Well To Salads.

• Adding It Into Canapes And Or Open Sandwiches Also Looks Nice With Variety Of Ingredients, Spreads, Dips And Toppings It Can Be Served For Evening Tea As Savoury Course, High Tea Menus Etc.

Some Recipes Using Broccoli:

Recipe-1] Broccoli Beauty Soup

Ingredients:

Broccoli- 150 Gms.

Olive Oil/Oil-1 Tbsp.

Garlic- 1 Tsp Chopped

Onion- ½ Chopped

Sweet Potato- 100 Gms, Peeled And Cut.

Cumin Seeds-1/2tsp

Green Chilies- 1 Tsp Chopped.

Salt And Pepper To Taste

Oats- ¼ Cup

Water- 3-4 Cups Or Use Veg Stock.

Fresh Cream- 2 Tbsp.

Roasted Crushed Peanuts- 2tbsp.

Mixed Herbs- ½ Tsp Or Fresh Herbs Like Basil/ Thyme-5-6 Nos.

Method:

1. Prepare All The Ingredients For The Soup.

2. Heat Oil In A Pan, Add In The Garlic, Onion And Saute For A Few Seconds, Add In The Sweet Potatoes, Broccoli, Seasonings, Herbs, Spices Etc To Taste And Mix Well.

3. Add In The Oats, Mix Them Well, Add Water Or Veg Stock, Bring To A Boil And Simmer For 12-15 Mins.

4. Cool- Puree- Strain The Soup Well, I Prefer To Use The Stems As Well Of The Broccoli For Their Fiber Along With The Florets In My Soup Recipes.

5. Bring The Soup Back To A Boil, Add Milk –Dairy/Non-Dairy As Desired As Well, Cream Is Optional As Well In Case Making For A Low Cal, I Also Prefer To Use Almond Or Cashew Paste With Oat/Soy Milk At Times For A Creamy Texture.

6. Check For Seasoning, Adjust As Per Taste And Serve The Soup Hot, Garnish With Roasted Crushed Peanuts, Or Flax Seeds/Sunflower Seeds For That Crunch Along With Some Fresh Herbs/Micro-Greens Etc.

Recipe-2] Broccoli Beet Bowl

Ingredients:

For The Body Of The Salad:

Broccoli- 200gms. Cut, Cleaned, Washed, Blanched/Boiled.

Boiled Beet- 2 Nos. Peel And Cut Into Cubes

Roasted Fresh Sweet Corn- ½ Cup

Dates- 3-4 Chopped

For The Base Of The Salad:

Assorted Lettuce Leaves- 1 Cup

For The Dressing:

Olive Oil/Salad Oil- 2 Tbsp.

Honey- 1 Tbsp.

Ginger Juice- 1 Tsp

Lime Juice- 2tbsp.

Mustard Paste- 1 Tsp

Chia Seeds- 1 Tsp

Salt And Crushed Pepper- To Taste

Chili Flakes- ½ Tsp

Chat Masala Powder- 1/2tsp-Optional

Pomegranate Seeds-1/2 Cup

For The Garnish: Assorted Sliced Nuts/Seeds.

Method:

1. Prepare All The Ingredients For The Salad.

2. In A Mixing Bowl Combine Together The Ingredients For The Dressing.

3. Add In The Body Of The Salad Toss Well.

4. Arrange Assorted Fresh Lettuce Leaves In A Serving Bowl.

5. Portion Out The Salad, Garnish As Desired And Serve Immediately. 

Ingredient Ideology | Baked Crescents To Relish By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Tempting- Tantalising- Tasty 

A Calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. It all Started in Naples, originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it, hen, America got on board to get in the Cal-Zone. The origin of this delicacy began in Naples, Italy in the early 1700s. If you were to translate 'calzone' from Italian to English, it would mean 'pants leg. ' Pants leg refers to the Italians with the need for a pizza on the go! They are basically an individual pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. This recipe gives calzones their much-needed due attention.

When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. The half-moon shape of a traditional calzone indicates that it was made by simply folding over a single round of pizza crust. Originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it. They're also the basis for the frozen food – “Pizza Pockets.” While calzones are more commonly the size of a medium pizza, panzerottis remain small and sandwich-sized. They tend to be about 9″ inches in diameter and semi-circled. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy. Stromboli is Italian-American. A calzone is like a pizza, but it's not a pizza. That's why it's called something different. Similar to the sandwich/wrap conundrum. But sandwiches, like pizza, are endlessly versatile (toppings, breads, sauces, etc.)

In Italy. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti. Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various cheeses. This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best. A true calzone has ricotta cheese and does NOT have any sauce. A calzone is actually a type of pizza, but the big difference is it's inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza. 

Essentially a pizza folded over itself, the calzone is like one big hand pie: filling neatly enclosed with dough, so you get browned crust in every bite. You can fill it with any pizza toppings; it should be substantial and fairly dry so the dough doesn't leak or get soggy. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while Stromboli are typically only made with mozzarella. Calzones' fillings do not include sauce; marinara is served on the side for dipping.

You can also make calzones in smaller one-serving sizes, if you prefer, and they can be filled with the ingredients of your choice. Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run.

Here are a few twist of taste - Calzone recipes to try out by all our readers:

Recipe-1] BAKED CHICKEN CRESCENTS

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the herbed chicken filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Boiled chopped chicken- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the chicken filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-2] BAKED MUSHROOM AND TOFU CRESCENTS

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the mushroom & tofu filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Sliced fresh mushrooms- 1 cup

Tofu- soft/ firm- ½ cup crumbled

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the mushroom and tofu filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-3] BAKED SEAFOOD CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the seafood filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Medium sized shrimps-1 cup, cleaned

Poached fish/ cooked fish- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the seafood filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-4] BAKED MEAT CRESCENTS

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the peppered meat filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Cooked meat/ grilled sliced meat-1 cup

Red chili sauce/green chili sauce- 2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the peppered meat filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe- 5] CORN AND SPINACH CRESCENTS

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the spinach and corn filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Spinach- 1 cup blanched and chopped

American corn- 1 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the spinach and corn filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-6] VEGGIE BASILICO CRESCENTS

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the Veggie basil filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Carrots and beans-1 cup, cut and boiled

Green peas-1/2 cup boiled

Cauliflower-1/2 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh basil leaves- 8-10 no

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the veggie and basil filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Ingredient Ideology | Lost Recipes Of India By: Dr. Kaviraj Khialani- Celebrity Master Chef

Introduction To The Classic Cooking Of India.

Welcome To Classic Indian Cooking! In This Culinary Journey, We Will Explore The Essence Of Indian Cuisine In Seven Distinct Facets. First, We'll Delve Into The World Of Spices, Discovering The Aromatic Wonders That Underpin Indian Flavours. Then, We'll Traverse The Diverse Regions Of India, Each Offering Unique Tastes And Specialties. Next, We'll Celebrate The Richness Of Vegetarian Cuisine, Followed By An Exploration Of The Art Of Tandoor Cooking. Sweet Indulgences Are Next On The Menu As We Explore The Realm Of Indian Desserts. From Street-Side Chaats To Opulent Thali Meals, We'll Uncover The Breadth Of Indian Dining Experiences. Finally, We'll Witness The Evolution Of Indian Cuisine In The Modern World, Where Tradition Meets Innovation. Get Ready To Embark On A Delightful And Flavourful Adventure Through Classic Indian Cooking!

Why Do We Call Them Lost Recipes?

"Lost Recipes" Are Called So Because They Are Traditional Or Historic Recipes That Have Been Forgotten Or Are No Longer Commonly Prepared And Passed Down Through Generations. These Recipes May Have Faded From Use Due To Changes In Culinary Trends, Cultural Shifts, Or A Lack Of Documentation, Leading To Their Designation As "Lost." Efforts Are Often Made To Rediscover And Preserve These Recipes To Maintain Culinary Traditions And Cultural Heritage.

Why These Recipes Have Been Found Left Behind?

Recipes Are Often Left Behind Due To Changing Tastes, Lack Of Documentation, And Cultural Shifts. Sometimes, Convenience Foods And Historical Events Play A Role. Efforts Are Made To Rediscover And Preserve These Lost Recipes To Honour Culinary Traditions And Heritage.

11 Recipes From The Lost Category To Be Revived:

1. Parinde Main Parinda From Uttar Pradesh

Parinde Main Parinda Looks Like This Rich Extravagant Dish, Which Weighs Down The Table As You Keep It. Quite A Lot Of Work Goes Into The Preparation Of This Dish. It Is A Rendition Of The Bigger Roast, That Was Basically Made With Whole Camel, Stuffed With Smaller Animals, One Inside The Other, Till The Smallest Cavity Fills With A Boiled Egg. it Is Made With Duck, Chicken, Quail And A Boiled Egg. Each Bird Was Prepared And Marinated Separately And Differently. The Flavor Of Each Is Retained While They Come Out Beautifully In Culinary Nirvana.

2. Shufta Kanaguchhi From Jammu And Kashmir

Here Is Dish Which Has The Exclusive And Precious Morel Mushrooms As An Ingredient. This Dish Is Basically All Dry Fruits Sweetened Gracefully. Kashmiri Shufta Is One Of The Few Sweet Dishes From Srinagar. This Dish Is Paradise In A Bowl. It Is A Thick Concoction Of Cottage Cheese, Dry Fruits, Saffron, Milk, Desi Ghee And Morel Mushrooms. this Dish Was The invasion By Timur In 15th Century that Left A Legacy Of Kashmiri Cuisine.

3. Phulkari Pulao From Punjab

Move Over Lubricant Laced Hearty Dishes, Here’s A Dish Prepared From Four Different Variety Of Rice. It’s Called ‘Phulkari Pulao’, Which Is A Mix Of A Variety Of Rice. This Is Refreshing Since Traditional Pulao Is Increasingly Giving Way To Biryani. Nice To Know The Hearty Punjab Is Varied Too.

4. Jadoh A Dish From North-East India

Jadoh Is A Khasi Delicacy From Meghalaya, With Rice As Its Basic Ingredient. It’s Got Pork, Rice, Herbs And Is Richly Garnished With Cilantro. Served Simmered And Savoury! jadoh is One Of The Recipes From Meghalaya which Is On The Verge Of Loss.

5. Tit-Koh From Tamil Nadu

This Is A Refreshing Dish With Freshness Of Coconut Water, Fish Sauce And Honey. It Has The Richness Of Pork And Caramel. Garnished And Sprinkled With Red Chillies On Top.

6. Chena Poda From Odisha

Here Is A Creamy Rich Dish Made Of Ricotta Cheese, Sugar And Brown Sugar. With The Crunch Of Roasted Cashew Nuts And Raisins. Sometimes, Jaggery Was Also Used To Make It. Cooked Hot And Served Cold, Fresh And Slightly Moist.  chena Poda Originated In The Town Of Nayagarh in The First Half Of The Twentieth Century.

7. Kalmi Saag From West Bengal

Kalmi Saag Is A Leafy Vegetable That Is Available Mostly In Summers. It Is Grown In The Wetlands And This Recipe Has Very Cooling Effects On The Body. Very Simple And Basic To Cook, With The Only Other Vegetable To Accompany Being Onion.

8. Ratalachya Gharya From Maharashtra

This One Is A Traditional Dish Of The Maharashtrian Food Legacy. It Looks Like Stuffed Paratha. It’s Got Sweet Potato For Stuffing And The Highlight Being That It’s Served With Spicy Mirchi Cha Thecha.

9. Saasni Machi From Gujarat

This Dish Is A Conglomeration Of Gujarati And Parsi Flavors. It’s Basically A White, Egg And Rice Flour-Based Sauce. Only White Fish Like Pomfret Is Used To Make This Dish. It Also Contains Some Local Seasonal Vegetables Which Are Hard To Come By Now.

10. Lehsun Ki Kheer From Rajasthan

Here Is An Exotic Sweet Dish With Goodness Of Khoya, Milk, Dry Fruits And, Wait-For-It, Garlic! Yes. They Had A Kheer Made Out Of Garlic. Absolutely Sumptuous And Thick, Served Cold And In Perfection With Rich Desi Ghee For Preparation.

11. Crab Curry From Bihar

Crab Recipes Are Just As Tricky And Hard To Come By As They Are Delicious. This Rich And Authentic Recipe Was However, Very Simple To Cook. Novel How A State That Boasts Of Rich Vegetarian Dishes Had A Crab-Based Dish As Its Speciality Once.

How Can Current Trends In The Hospitality Industry Get Them Back Into Life And Reality?

Tech Integration: Use Contactless Tech, Online Booking, And Digital Menus.

Safety: Maintain Cleanliness And Safety Standards.

Sustainability: Implement Eco-Friendly Practices.

Flexibility: Offer Flexible Booking And Cancellation.

Personalization: Use Data For Tailored Experiences.

Diversify: Explore New Revenue Sources.

Food Innovation: Offer Healthier Options And Unique Dining.

Experiences: Create Memorable Guest Experiences.

Marketing: Invest In Online Presence And Safety Messaging.

Staff Well-Being: Train And Support Staff.

Community: Partner With Locals.

Adapt: Stay Flexible And Innovate As Needed

Here Are A Few Recipes From My Favourite List Which Should Be Revived And Made Popular In The Menus All Across For The Food Connoisseurs:

Recipe-1] Lehsun Ki Kheer From Rajasthan

Ingredients:

20-25 Garlic Cloves, Peeled

1 Litre Of Milk

1/2 Cup Sugar (Adjust To Taste)

A Pinch Of Saffron Strands (Soaked In A Tablespoon Of Warm Milk)

1/4 Cup Mixed Nuts (Almonds, Cashews, And Pistachios), Chopped

1/2 Teaspoon Cardamom Powder

Ghee (Clarified Butter) For Frying The Garlic Cloves

A Few Strands Of Saffron For Garnish (Optional)

Method:

1.Heat A Small Amount Of Ghee In A Pan And Fry The Peeled Garlic Cloves Until They Turn Golden Brown. Be Careful Not To Burn Them. Once Fried, Remove From The Pan And Set Aside.

In A Separate Heavy-Bottomed Pan, Bring The Milk To A Boil. Stir It Continuously To Prevent It From Sticking To The Bottom.

2.Once The Milk Comes To A Boil, Lower The Heat And Simmer It Until It Reduces By About One-Third Of Its Original Quantity. Keep Stirring Occasionally To Prevent The Milk From Scorching.

3. Add The Fried Garlic Cloves To The Simmering Milk And Continue To Cook. Stir Gently To Combine Them.

Add The Sugar And Mix Well. Continue To Simmer Until The Kheer Thickens, And The Garlic Cloves Become Soft And Well-Incorporated Into The Milk. This May Take About 30-40 Minutes.

4.Add The Saffron Strands Soaked In Warm Milk, Chopped Nuts, And Cardamom Powder. Stir Well And Continue To Simmer For Another 5-10 Minutes.

5. Once The Kheer Has Thickened To Your Desired Consistency And The Garlic Cloves Have Become Soft And Flavourful, Remove It From The Heat.

Let The Kheer Cool To Room Temperature, And Then Refrigerate It For A Few Hours To Serve It Chilled.

6.Garnish With Saffron Strands Before Serving If Desired.

Lehsun Ki Kheer Is A Sweet And Aromatic Dessert With A Hint Of Garlic Flavor, Making It A Unique And Delightful Treat. Enjoy This Traditional Rajasthani Dish As A Special Dessert After A Meal.

Recipe-2] Crab Curry From Bihar

Ingredients:

500 Grams Of Fresh Crabs, Cleaned And Washed

2 Onions, Finely Chopped

2 Tomatoes, Finely Chopped

2-3 Cloves Of Garlic, Minced

1-Inch Piece Of Ginger, Minced

2 Green Chilies, Split Lengthwise

1/2 Cup Mustard Oil

1/2 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder (Adjust To Taste)

1 Teaspoon Cumin Powder

1 Teaspoon Coriander Powder

Salt To Taste

Fresh Coriander Leaves For Garnish

Water As Needed.

Method:

1. Heat The Mustard Oil In A Deep, Heavy-Bottomed Pan Until It Starts To Smoke. Remove It From The Heat And Let It Cool Slightly.

2. Once The Oil Has Cooled A Bit, Return It To The Heat And Add The Chopped Onions. Sauté The Onions Until They Turn Golden Brown.

3. Add The Minced Garlic And Ginger And Sauté For Another Couple Of Minutes Until The Raw Smell Disappears.

4. Add The Chopped Tomatoes And Green Chilies To The Pan. Cook Until The Tomatoes Become Soft And The Oil Starts To Separate.

5. Add The Turmeric Powder, Red Chili Powder, Cumin Powder, And Coriander Powder. Cook The Spices With The Tomato-Onion Mixture For A Few More Minutes Until The Oil Separates.

6. Now, Add The Cleaned Crabs To The Pan. Stir Well To Coat The Crabs With The Spice Mixture.

7. Season With Salt And Cook For About 5 Minutes, Stirring Occasionally.

8. Add Enough Water To Cover The Crabs And Bring The Mixture To A Boil. Reduce The Heat To A Simmer, Cover The Pan, And Let The Crab Curry Cook For About 20-25 Minutes Or Until The Crabs Are Cooked Through And The Curry Thickens. Stir Occasionally To Prevent Sticking.

9. Check For Seasoning And Adjust The Salt And Spices If Needed.

Once The Crab Curry Is Ready, Garnish It With Fresh Coriander Leaves.

Serve The Bihar-Style Crab Curry Hot With Steamed Rice Or Roti (Indian Bread). Enjoy This Flavourful And Spicy Crab Curry, A Traditional Dish From Bihar, As A Delightful Addition To Your Indian Cuisine Repertoire.

Recipe-3] Chenna Poda From Odisha.

Ingredients:

For Chena (Paneer):

1 Litre Of Cow's Milk

1-2 Tablespoons Lemon Juice Or Vinegar

Water

For Chhena Poda:

1 Cup Homemade Chhena (Paneer)

1/2 Cup Sugar (Adjust To Taste)

1/4 Cup Semolina (Sooji)

1/4 Cup Grated Coconut (Fresh Or Desiccated)

1/4 Cup Chopped Nuts (Cashews And Almonds)

1/2 Teaspoon Cardamom Powder

A Pinch Of Salt

2 Tablespoons Ghee (Clarified Butter)

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

Method:

1. Making Chhena (Paneer):

Heat The Milk In A Heavy-Bottomed Pan And Bring It To A Boil.

When The Milk Starts Boiling, Reduce The Heat And Add Lemon Juice Or Vinegar While Stirring Continuously. This Will Cause The Milk To Curdle And Form Chhena (Paneer).

1. Once The Chhena Has Separated From The Whey (The Liquid Part), Strain It Through A Muslin Cloth Or A Fine Sieve. Rinse The Chhena Under Cold Water To Remove Any Traces Of Lemon Juice Or Vinegar.

2. Squeeze Out Excess Water From The Chhena By Tying It In The Cloth And Hanging It For About 30 Minutes.

3. Preparing Chhena Poda: Preheat Your Oven To 180°c (350°f).

In A Mixing Bowl, Crumble The Chhena And Add Sugar. Mix Well And Let It Rest For 15-20 Minutes To Allow The Sugar To Dissolve.

1. Add Semolina (Sooji), Grated Coconut, Chopped Nuts, Cardamom Powder, And A Pinch Of Salt To The Chhena-Sugar Mixture. Mix Everything Thoroughly.

2. Heat Ghee In A Small Pan And Add It To The Chhena Mixture. Mix Well. Add Baking Powder And Baking Soda To The Mixture And Combine It Evenly.

3. Grease A Round Cake Pan Or A Baking Dish With Some Ghee.

Pour The Chhena Mixture Into The Greased Pan And Spread It Evenly.

Bake In The Preheated Oven For About 35-40 Minutes Or Until The Top Turns Golden Brown And A Toothpick Inserted In The Centre Comes Out Clean.

1. Remove The Chhena Poda From The Oven And Let It Cool In The Pan For A While. Once It Has Cooled Slightly, Gently Invert It Onto A Plate Or A Serving Platter.

2. Cut Into Slices Or Squares And Serve Your Homemade Chhena Poda As A Delicious Odia Dessert. Enjoy The Rich, Caramelized Flavors Of Chhena Poda, A Delightful Sweet Treat From Odisha!

Conclusion

In Conclusion, The Revival Of "The Lost Recipes Of India" Is A Vital Effort To Preserve The Rich Culinary Heritage Of The Country. It Connects Generations, Showcases Cultural Diversity, And Offers Unique Insights Into History And Tradition. This Culinary Journey Not Only Enriches Our Palates But Also Fosters A Deeper Appreciation Of India's Cultural Identity And The Global Influence Of Its Cuisine.

Ingredient Ideology | Vitamin- C Juices: Power Pack Benefits To Explore! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Vitamin-C, Also Popularly Known As Ascorbic Acid, Which Is Very Much Necessary For The Growth, Development And Repair Of Our Body Tissues. Vitamin C Is Also An Anti-Oxidant, It Promotes Healing And Helps Body Absorb Iron. It Comes From Fruits And Select Vegetables. Some Of The Good Sources Of Vitamin- C Include Citrus Fruits, Red And Green Peppers, Tomatoes, Broccoli And Our Famous Greens.

Vitamin- C Is One Of The Safest And Most Effective Nutrients As Per Most Food And Nutrition Experts. It Is Always Beneficial To Know More About What We Eat And Consume In Our Daily Diets And That Little Awareness Can Take Us A Long Way Towards Living A Healthy Lifestyle.

“Vitamin C As We Are Aware Is Quintessential To Be Included In Our Diets And Taken Advantage Of Through Wise And Mindful Eating. I Have Somehow Related The C - Factor To Care- Collect- Adapt- Rejuvenate- Explore, Which Truly Is The Essence Of A Healthy Lifestyle”- Chef Kaviraj Khialani, Celebrity Master Chef.

Top 10 Vitamin- C Rich Sources:

1. Oranges.

2. Strawberry

3. Kiwi Fruit

4. Spinach

5. Broccoli

6. Red Capsicum

7. Lime And Lemon

8. Guava

9. Tomatoes

10. Papaya

Here Are 5  Health Benefits Of Tomato Juice:

1. It Is Beneficial To The Skin, And Also Helps Prevent Blood Clotting.

2. Tomato Juice Helps To Protect Heart Health And Also Aids Digestion.

3. It Is Good For Anaemia And Is Also High In Anti-Oxidants.

4. Tomato Juice Benefits Eye Health And Keeps It Healthy.

5. It Also Helps Cure Pimples And Is Beneficial For Prostate

Recipe Using Tomato Juice:

Tomatino Al Fresco Juice

Ingredients:

Tomatoes- Red And Ripe- 4-5 No.

Ginger- 1 Tsp Chopped

Lime Juice- 2 Tsp

Salt- 1 Pinch

Celery- 1 Stalk Roughly Cut

Honey-1 Tsp

Mint Leaves- 8-10 No

Carrot- 1 Small, Peeled And Cut

Black Pepper Powder-1/4 Tsp

Coriander Leaves-2 Tsp Chopped

Method:

1. Prepare All The Ingredients For The Healthy Tomato Juice.

2. Using A Blender Jar, Combine Together All The Ingredients And Add A Little Cold Water Just To Blend It Well.

3. Churn The Mixture Well To A Nice Smooth Thick Puree And Strain It Through A Soup Strainer. Add A Little Crushed Ice/ Ice Cubes And Serve, Garnish With Fresh Greens.

Here Are 5 Health Benefits Of Pineapple Juice:

1. Pineapple Juice Helps Lower Cholesterol Levels In Our Body.

2. It Is Beneficial As An Immunity Booster And Good For Bone Health.

3. Pineapple Juice Is Beneficial In Reducing Arthritis Pain, Improves Digestion.

4. It Improves Blood Circulation And Promotes Heart Health, Provides Good Carbs.

5. Pineapple Juice Is Also Good For A Weight Loss Program, Keeps Gums Strong.

Recipe Using Pineapple Juice:

Pina Mina Cooler

Ingredients

Fresh Pineapple- 6- 8 Slices, Cleaned, Cubed.

Mint Leaves- 10-12 No

Lime Juice- 2-3 Tsp

Honey- 1 Tsp

Ginger Juice- 2 Tsp

Orange Juice- ½ Cup Fresh/ Orange Segments- 2 Oranges

Water-1/2 Cup

Ice Cubes- 3-4 No If Needed

Method:

1. Prepare All The Ingredients For The Pineapple Juice Recipe.

2. In A Blender Jar Combine Together All The Ingredients And Churn Them All Into A Nice Smooth Juice.

3. Strain The Mixture Through A Soup Strainer/ Fine Sieve/Muslin Cloth And Add A Little Crushed Ice/ Cold Water If Desired To Balance The Juice.

4. Serve It In Tall Glasses, Add Some Fresh Mint/ Basil Or Herbs Of Your Choice To The Juice As Well For Added Flavor And Freshness.

Here Are 5 Health Benefits Of Kiwi Juice:

1. Kiwi Juice Offers Our Body With Beneficial Digestive Enzymes.

2. Kiwi Is A Great Immunity Booster As Well For Our Body.

3. Kiwi Juice Is High In Fiber And Removes Excess Sodium From Our Body.

4. Kiwi Is Good For Managing Blood Pressure And Also Protects Our Respiratory System.

5. Kiwi Juice Protects Our Cardiovascular System And Is Also Good For Eye Health.

Recipe Using Kiwi Juice:

Kiwi Mast Kalandar

Ingredients:

Fresh Kiwi Fruit- 2-3 No, Peeled And Cubed

Green Apple-1 No, Cut Into Small Cubes

Lime Juice-2 Tsp

Honey-1 Tsp

Mint Leaves- 10-12 No

Fresh Basil- 4-5 Leaves

Ginger Juice- 2 Tsp

Chia Seeds-2 Tsp Soaked In ¼ Cup Water For 30 Mins

Pinch Of Salt

Ice Cubes-4-5 No/Crushed Ice/ Chilled Water As Needed

Method:

1. Prepare All The Ingredients For The Healthy Kiwi Juice.

2. Using The Jar Of A Food Processor Combine The Ingredients Into The Jar Except The Chia Seeds Which We Will Add Later In The Glass.

3. Churn The Mixture To A Nice Puree And Remove Into A Bowl, Do Not Strain This Juice Ideally But Enjoy It With The Rustic Look.

4. Lastly Add The Soaked Chia Seeds And Stir Lightly, Pour The Mixture Into Glasses Add A Little Cold Water/Crushed Ice If Desired And Serve.

*As An Option For This Juice I Also Like To Use Kale Or Spinach Leaves In Place Of Green Apple. Another Good Source Of Vitamin C Here Is To Use Boiled/Blanched Amla- Indian Gooseberries With Kiwi As A Combination Juice As Well Replacing Green Apple.

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About The Writer: Dr. Kaviraj Khialani-Celebrity Master Chef Is A Food- Health And Lifestyle Consultant. Chef Kaviraj Is Recipient Of Several National Awards And Global Recognitions For His Extra- Ordinary Achievements And Dedication To The Food And Hospitality Industry Since Over 22 Years Now. He Is Specialised In Over 33 International Cuisines And Loves To Innovate With Foods, Ingredients And Share His Vast And Quality Experience With The Readers Of Herzindagi.Com

Ingredient Ideology | The Cucumber Trivia… An Ideal Escort Especially In Summers…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Summer Season Is The One We All Wait For On One Hand To Prepare A Number Of Delicacies Like Raw Mangoes Being Picked And Macerated Into Ceramic Pickle Jars, Keeping Them In The Sun And Shaking Them Often As A Part Of The Classical Home Style Pickle Making Concepts! On The Other Hand, It’s The Scorching Heat Which Raises The Temperature Of Not Only The Environment But Also Our Body Temperature Sees A Spike With The Rays Of The Sun Reaching Out All Over Offering Us A Good Dose Of Vitamin D, Water Content & Essential Nutrients!

Cucumber Is One Of Those Cooling Ingredient Which Is Available Close To Us And We Need To Ensure It Is A Part Of Our Diet And Plate Once In A While In Order To Utilise Its Beneficial Functions For Our Body. Most Of Us Do Include Cucumbers As A Part Of Salads Cut Sliced, Sprinkle Of Salt And Splash Of Lime Is What Is Found Most Commonly.

Cucumbers Are Easy To Use And Involve In Various Forms As Well In Our Diets And Recipes Besides The Kakdi Ka Raita With Pudina, It Is Also A Part Of Various International Recipes As Well In The Form Of Dips, Salsa, Cold Sauces And Also Relishes Which We Also Call As Kachumber In Indian Kitchens.

“Cucumbers Are A Great Source Of Nutrition &Water Content Which Not Only Keeps The Body Temperature In Control But Also Adds A Much Needed Crunch And Texture Into Summer Salads And Bites Too”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Here Are A Few Simple And Easy Recipes With Cucumbers:

Recipe-1] Tossed Minted Spiced Cucumber Salad

Ingredients:

Cucumbers-150 Gms, Washed And Cubed/Sliced.

Assorted Lettuce Leaves- 1 Cup Or Shredded Cabbage. 

Red Onions- 1 No Sliced

Tomatoes- 1 Small Cubes

Cherry Tomatoes- 4-5 Sliced

Capsicums- 1 Small Cubed

For The Dressing:

Olive Oil-1 Tbsp.

Lime Juice- 2 Tbsp.

Salt And Crushed Black Pepper- To Taste

Mint Leaves- 10-12 No.

Chat Masala- ½ Tsp Or Rock Salt/ Sea Salt.

Roasted Crushed Cumin Powder- ¼ Tsp

Method:

1. Prepare All The Ingredients For The Salad.

2. In A Mixing Bowl Combine Together The Ingredients For The Dressing Mix Well And Add In The Cucumber And Other Vegetables.

3. Mix Well And Serve Chilled With Your Meals During Lunch/Dinner.

Recipe-2] Cucumber And Kidney Bean Salsa Salad

Ingredients:

Cucumber- 150gms Cubed

Boiled Rajma- 1 Cup

Olive Oil-1 Tbsp.

Garlic- 1 Tsp Chopped

Onion- 1 Small Chopped

Green Chili-2 No Chopped

Salt And Crushed Black Pepper

Tomatoes-1 Cup Chop.

Lime Juice Or Vinegar- 1 Tsp

Sugar-1 Tsp

Tomato Ketchup-1 Tbsp.

Mint And Coriander Leaves-2 Tbsp.

Roasted Crushed Peanuts- 1 Tbsp.

Flax Seeds/ Melon Seeds- 1 Tsp.

Method:

1. Prepare All The Ingredients For The Salad.

2. In A Pan Heat Oil Add Garlic, Onion, Chilies And Saute For 1 Min, Add In Tomatoes And Salt, Pepper Cook Well For 3-4 Mins.

3. Add In The Boiled Rajma, Mint And Coriander Leaves And Mix Well, Add Sugar, Vinegar And Little Tomato Ketchup As Well.

4. Cook For 2 Mins, Remove From Flame And Add In The Cucumber Cubes Once It Is Cold Mix Well And Serve As A Salad Garnish With Peanuts/Seeds/Greens And Herbs.

Recipe-3] Cucumber Cooler Bowl

Ingredients:

Cucumber- 150 Gms Peeled And Cut Into Small Pieces

Salt And Pepper To Taste

Bread Slice- 2 No Soaked In Water For 20 Secs And Squeezed.

Cashews- 1 Tbsp. Chop/Paste

Yogurt- ¼ Cup

Peanut Butter- 1 Tsp

Chilled Water- 1 Cup

Mint Leaves- 10-12 No.

Olive Oil- 1 Tsp

Roasted Crushed Cumin Powder- ¼ Tsp

Method:

1. Prepare All The Ingredients For The Refreshing Cold Soup.

2. In A Blender Jar Combine All The Ingredients And Adding Little Chilled Water And Curd Blend It Well.

3. Strain The Chilled Soup And In A Mixing Bowl Check For Salt And Add In Some Fresh Mint Leaves And Serve In Bowls/ Shot Glasses As Refreshers.

Recipe-4] Cucumber Coconut Tropical Salad

Ingredients:

Cucumber-100 Gms Cubed

Fresh Coconut Malai- ½ Cup Tender Coconut

Pineapple Cubes- ½ Cup

Mango Cubes- 1/2cup

Yellow/Green Tomatoes- ¼ Cup Cubes

Salt And Pepper To Taste

For The Dressing:

Fresh Pineapple Juice/Puree- ¼ Cup

Dates-1 Tbsp. Chop

Lime Juice -1 Tsp

Honey- 1 Tbsp.

Ginger Juice-1 Tsp

Mint Leaves- 10-12 No

Mustard Paste-1/2 Tsp

Sugar- 1 Tsp

Method:

1. Prepare All The Ingredients For The Recipe.

2. In A Mixing Bowl Combine All Ingredients For The Dressing.

3. Add In The Body Of The Salad And Toss Well.

4. Check For Seasoning And Adjust Accordingly.

5. Dish Out And Garnish With Nuts/Seeds/ Greens And Serve.

Ingredient Ideology | Delectable Recipes Using Chicken Liver -By: Chef Kaviraj Khialani.

In Recent Times, This Organ Meat From The Chicken Has Proven To Be Rich In Healthful Nutrients And Is Mostly Inexpensive. In Fact, chicken Livers Provide More Nutrition Than The famous Chicken Breast! Read More To Find Out Why You Should Eat Chicken Livers And What Is The Healthiest Way To Prepare Them. Another Common Concern About Eating Liver Is That It Contains Toxins. However, the Liver Does Not Store Toxins. 

Chicken Liver Is Actually A Popular And Integral Part Of Some Well-Loved European, Asian, And Southern Dishes. It Isn’t Pretty To Look At, But It Can Taste Delicious When Cooked Properly And Is An Excellent Food To Add To Your Repertoire. Chicken Liver Is Inexpensive, A Great Source Of Nutrients, Versatile, And Easy To Cook. Rich In Nutrients And A Variety Of Vitamins And Minerals, The Food Packs A Powerful Punch Of Health Benefits.

Rather, Its Job Is To Process Toxins And Make Them Safe Or Turn Them Into Something That Can Be Safely Removed From The Body. The iron, Folate And Vitamin Combination help Keep Your Body Producing Healthy Red Blood Cells. With Such A High Content Of Vitamin A, Of The Daily Recommended Dose, Chicken Liver Nutrition Is Great Support For Eyesight. Even Though Liver Is Incredibly Healthy And Nutritious, it Should Not Be Consumed Daily. Eating It Once Per Week Is Enough. Bottom Line: Liver Contains Many Essential Nutrients.

Heart Health, Chicken Liver Contains selenium, A Mineral That Helps To Prevent And Manage Cardiovascular Conditions Such As heart Disease, stroke, And High cholesterol. Organ Health. often Called A “Superfood,” Chicken Liver Is Packed To The Brim With Nutrients To Keep Your Body Healthy. Vitamin A Helps Protect Your Vision And Eye Health, Strengthens Your Immune System, And Helps Organs Like The Kidneys And Heart Function Properly. vitamin B2, Or Riboflavin, Helps Your Body Make Energy From Food And Keeps Cells Strong. Beyond Contributing To Blood Health, Vitamin B12 Also Helps Your Brain Work Better.

Do Try Out These Easy To Make Healthy Options With Chicken Liver:

Recipe-1] Kaleji Aur Keema Ka Swaad

Ingredients:

250-300 Gms, Chicken Liver, Cleaned- Washed And Cut 1 X 2

Chicken Keema-150gms

2 Tsp Oil

1 Tsp Ghee/Butter

1 Bay Leaf

3-4 Peppercorns

2 Green Cardamoms

1 Tsp Cumin Seeds

1 Tsp Ginger-Garlic Paste

1 Tsp Chopped Green Chilies

1 Cup Chopped Onions

½ Cup Tomato Puree

Curd-1/4 Cup Thick, Beaten

Salt To Taste

½ Tsp Turmeric Powder

½ Tsp Red Chili Powder

1 Tsp Kasuri Methi

½ Tsp Garam Masala Powder

1 Cup Water To Cook

Baby Potatoes- 6- 8 No 

Coriander Leaves- 2 Tbsp. Chopped

Lime Juice- 2 Tsp

Method: Pre-Prep All The Ingredients For The Chicken Liver Recipe. Heat Oil And Butter/Ghee In A Pan, Add In The Whole Spices And Wait For A Few Seconds, Add In The Chopped Onions And Saute For 3-4 Mins, Add Little Water If Needed And Add In The Ginger-Garlic Paste, Chilies And Mix Well. Add In The Tomato Puree, Salt, All Powdered Spices, Kasuri Methi And Mix Well. Add In The Baby Potatoes, Chicken Keema And Cook On A Medium Flame For 2-3 Mins, Add Little Water. Add In The Chicken Liver Pieces And Bhunao The Mixture. Add In The Curd And Mix, Simmer And Cover The Dish And Cook On A Low Flame For 12-15 Mins, The Oil Starts Separating By Now On The Sides, Add In The Fresh Coriander Leaves, Lime Juice And Serve Hot With Phulkas, Rotis, Parathas, Salad Etc.

Recipe-2] Masala Chicken Liver Canapes

Ingredients

350-400 Gms, Chicken Liver, Cleaned And Washed

2 Tsp Oil

2 Tsp Butter

2 Tsp Garlic, Chopped

1 Bay Leaf

3-4 Peppercorns

1 Small Onion, Chopped

Salt And Pepper To Taste

1 Tbsp. Maida

1 Tsp Mixed Herbs

2 Tbsp. White Wine

½ Tsp Chili Flakes

½ Tsp Garam Masala Powder

¼ Tsp Chaat Masala Powder

1 Cup Chicken Stock/ Water

2-3 Tsp Thick Fresh Cream- Unsweetened

To Serve The Canapes:

Savoury Crackers/ Monaco Biscuits As Needed

Small Mini Short Crust Pastry Tartlets Can Be Used As Well

Assorted Lettuce Leaves To Place As A Base On The Crackers/ Decoration

Olives- Black/Green/Stuffed To Slice And Place On Top For Garnish

Fresh Sprigs Of Parsley For Garnish

Cherry Tomatoes/ Gherkins/ Pickled Veggies For Accompaniments.

Method: Pre-Prep The Ingredients For The Chicken Liver Recipe. In This Case We Will First Cook The Chicken Liver In A Pan And Then Cool It Down, Blend It Into A Puree/Paste And Pipe It Out Onto Crackers/ Savoury Biscuits Etc And Serve It On A Cold Platter For A Snack Bite. Start With Cooking Of The Chicken Liver, Heat Oil And Butter In A Pan, Add In The Bay Leaf, Peppercorns, Garlic, Onions And Saute For A Few Minutes. Add In The Chicken Liver Pieces And Saute For 2-3 Mins. Add In The Salt, Pepper, Herbs, And Refined Flour And Saute For 20 Seconds. Now Pour In Some White Wine/ Red Wine And Some Stock Or Water Just To Cover The Livers In The Pan, Add Garam Masala Powder, Simmer And Cook For 20-25 Mins And Cool. Blend It Into A Paste, Add Cream During The Blending Stage And Remove, Add In The Chaat Masala And Mix Well, Chill The Liver Paste For 30 Mins. Now To Assemble The Liver Canapes, Place The Crackers On A Serving Platter/ Plate, Place Some Crisp Lettuce Pieces, Pipe Out The Chilled Chicken Liver Paste Using A Piping Bag And A Star Nozzle. Pipe Out Rosettes And Garnish With Assortments As Listed Above. Serve Cold.

Recipe- 3] Niloferi Chicken Liver

Ingredients:

350-400 Gms Chicken Livers, Cleaned, Washed And Cut 1 X 2

2 Tsp Oil

1 Tsp Butter

1 Piece Of Cinnamon Stick

1-2 Black Cardamoms

1 Tsp Ginger- Garlic Paste

1 Tsp Chopped Green Chilies

2-3 Spring Onions, Chopped

1 Cup Fresh Mushrooms, Cut 1 X 2

2 Tsp Soy Sauce

1 Cup Stock

Salt And Pepper To Taste

½ Tsp Mixed Herbs

1 Tsp Red Chili Sauce

2 Tsp Peanut Butter

2 Tsp Tomato Ketchup

1 Cup Stock/Water

2 Tsp Chopped Coriander Leaves

2 -3 Tsp Fresh Mint Leaves Cut

¼ Tsp Honey

2 Tsp Lime Juice

To Serve With: Lavash/ Pitta Pockets/ French Bread/ Garlic Bread Etc

Method: Pre-Prep All The Ingredients For The Chicken Liver Recipe. Heat Oil And Butter Add In The Whole Spices, Onions, Ginger-Garlic Paste Chilies For A Few Minutes. Add In The Chicken Liver Pieces And Saute On A High Flame For 1-2 Mins. Add In The Mushrooms, Salt, Pepper, Mixed Herbs, Chili Flakes. Time To Add In The Soya Sauce And All Other Seasonings And Accompaniments Into The Pan, Add Little Water/Stock And Allow The Liver To Cook On A Low Flame For 20-25 Mins, Add In The Tomato Ketchup, Honey, Lime Juice, Mint And Coriander And Mix Well, Remove And Serve Hot.

Recipe- 4] Chicken Liver Coconut Combo
Ingredients:

350- 400 Gms, Chicken Liver, Cleaned Washed, Cut Into Pieces

2 Tsp Oil

1 Tsp Ghee

For The Spice Masala Paste:

2 Tsp Garlic, Roughly Cut

1 Tsp Ginger, Roughly Cut

3-4 Cloves

2-3 Whole Black Pepper

1 Green Cardamom

1-Piece Cinnamon

4-6 No Shallots, Peeled And Sliced

3-4 No Red Chilies, Cut 1 X 2

2-3 Tbsp. Peanuts- Roasted And Crushed

¼ Cup Water To Grind.

For The Gravy: 

2 Cups Thick Coconut Milk

2-3 Tsp Corn Starch Solution To Thicken

4-5 Pieces’ Lemon Grass

3-4 Pieces Of Kaffir Lime Leaves

Salt And Pepper To Taste

Water/Chicken Stock As Needed

2 Tsp Peanut Butter

2 Tsp Soy Sauce

½ Tsp Sugar

Spring Onion Greens To Garnish.

Method: Pre-Prep All The Ingredients For The Recipe As Listed. In A Pan Saute All The Ingredients As Listed For The Spice Masala Paste And Cook Them All For 2-3 Mins, Cool And Then Grind To A Paste Using Little Water. Heat Oil And Butter In A Pan And Start With The Lemon Grass, Lime Leaves, And Flavor The Oil. Add In The Chicken Livers And The Masala Paste And Bhunao For 2 Mins, Add In Salt, Pepper, Sauces, And Sugar, Allow To Simmer And Cook For 8-10 Mins. Add In Peanut Butter, And Blend It Well.Now Add In The Coconut Milk, Simmer For 2-3 Mins And Finally Thicken A Little With Corn Starch And Check For Seasonings, Serve Hot Garnished With Greens.

Recipe- 5] Robust Liver Roast

Ingredients:

300-350 Gms- Chicken Liver, Cleaned, Washed.

For The Marination:

3 Tbsp. Olive Oil

1 Tsp Butter

Salt To Taste

1 Tsp Coarsely Powdered Black Pepper

2 Tsp Lime Juice

2 Tsp White Vinegar

2 Tsp Honey

1 Tsp Mustard Paste

2 Tsp Soya Sauce

2 Tbsp. White/Red Wine- Optional

½ Tsp Brown Sugar/ Sugar

2 Tsp Red Chili Sauce/ Capsico Etc

To Assemble On The Roasting Tray:

2-3 Tsp Butter, Apply And Grease/ Spread

1 Cup- Sliced Onion, Spread Out

1 Stalk Of Celery, Roughly Cut

1 Small Carrot, Sliced 

To Serve With:

Butter Garlic Toasts/ Crackers Spread With Cream Cheese/ Toasts

Method: Assemble All The Ingredients For The Chicken Liver Recipe As Listed. In A Mixing Bowl, Combine Together The Ingredients For The Marination Of The Chicken Liver, Mix Well And Steep The Liver In It For 1-2 Hours In The Fridge. Meantime Pre-Heat The Oven At 160 Degrees Celsius And Arrange The Ingredients As Listed On The Greased Roasting Tray. Once The Chicken Is Marinated, Remove And Arrange The Pieces On The Bed Of The Veggies And Drizzle The Marination Over And Place The Tray In The Oven. Cook For 30-40 Mins And As The Liver Is Roasting, Keep Brushing It With The Juices In The Tray To Maintain The Moisture Content, If Oven Gets Too Hot, Cover With Aluminium Foil And Cover And Cook For A Few Mins As Well. Once Done, Remove And Keep Aside. This Recipe Can Be Offered Hot/ Warm/Cold As Well As A Snack. The Juices Which Are Found On The Roasting Tray At The End Can Be Thickened Up With Little Corn Starch Solution And Be Offered As A Dip / Accompanying Sauce As Well.

Recipe-6] Creamy Chicken Liver Pasta

Ingredients

350-400 Gms, Chicken Liver, Cleaned, Washed, Cut Into 1 X 2, Boiled

100-150 Gms Fettucine Pasta, Boiled.

1 Cup Assorted Bell Peppers/ Veggies Of Your Choice As Well Be Added

2 Tsp Olive Oil

2 Tsp Butter

2 Tsp Chopped Garlic

1 Small Onion Chopped

1 Cup White Sauce

¼ Cup Fresh Cream

Salt And Pepper To Taste

½ Tsp Mixed Herbs

½ Tsp Chili Flakes

2 Tbsp. White Wine

¼ Cup Grated Cheese/ Shavings Of Parmesan

2 Tsp Chopped Parsley/ Assorted Mixed Fresh Herbs.

Method: Pre-Prep The Ingredients For The Chicken Liver With Pasta Combination. Boil/ Roast/ Grill The Chicken Liver As Desired And Use It In This Recipe. Boil The Pasta Until Just Cooked Stage And Refresh With Cold Water And Keep Aside. Heat Oil And Butter In A Pan, Saute The Garlic, Onions For A Couple Of Minutes, Add In Sliced Mushrooms If Desired Or Any Colorful Veggie Of Your Choice As Well As Colorful Bell Peppers. Add In The Liver, Seasonings To Taste, Add Herbs, Wine, Chili Flakes. Mix Well And Simmer For 2-3 Mins, Add In The White Sauce, Cream And Simmer For 3-4 Mins. Add In The Boiled Pasta And Mix Well. Cook For A Couple Of Minutes And Serve Hot Garnished With Cheese, Fresh Herbs And Enjoy It With Some Freshly Toasted Garlic Toasts.

Ingredient Ideology | The Bamboo Shoot Trivia! By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Bamboo shoots, also known as “the king of forest vegetables “and also called bamboo sprouts, are edible shoots of the bamboo species. They are crisp, tender and comparable to asparagus and have a flavour very close to corn. Bamboo shoots have been used in Asian cuisine for a long time in soups, salads, stir-fry dishes and more. However, fresh bamboo shoots are a seasonal delicacy, but in several countries like America and a few others, freshly frozen shoots are imported from places like China, Taiwan and Thailand, the canned and tinned varieties are available all year round at supermarkets and food stores across India as well. 

The bamboo plant is a member of the grass family, and after about 3-4 years of implantation, these shoots arise from beneath the existing ones, and that’s how they grow and develop. They are then picked, cleaned, checked for quality and graded and processed further or sold fresh. Cooking bamboo shoots requires that they are well-cooked or boil them/blanch them partially if being used fresh, or else opening a tin/can of bamboo shoots is ready to use without much to do.

Bamboo shoots apparently are not very popular when we talk of indian cuisine or our regular recipes with masala blends and gravies/curries, etc. However, this ingredient has seen a limited acceptance on our menus, with a very limited choice of guests/foodies who like to indulge in it. To many, it is yet not well-known, or the familiarity process has not yet been done well. 

My very own experience with bamboo shoots dates back around fifteen years ago, when I first had it in a Chinese stir-fry recipe with hot garlic and pepper sauce. The first impression in the cooked and well-presented form was a wow but upon finding out more about it and actually doing it from scratch was a completely different mild and distinctive taste, flavor melange which led to a positive output driven experiment series with a lot of scope for innovation and creativity attached.

Let us have a look at a few Health Benefits of Bamboo Shoots:

• Bamboo shoots have been regarded as a great ingredient for immunity boosting, they have a considerable amount of vitamins and minerals to benefit.

• Bamboo shoots are also good for those who want to go on a weight loss program and diet and it works well too.

• Bamboo shoots are very low in fats and calories therefore they are recommended for a lot many healthy recipes and they also make us feel full after consumption.

• Bamboo shoots have a high content of protein which is essentially required by us on day to day basis and this is one of the ways we can have a variety as well.

• Bamboo shoots are also good for digestion in our body and they also help in healthy and regular bowel movements and prevent constipation.

• Bamboo shoots are also low in sugar content and hence make it a good choice for many to have it including those who may be on the border line of diabetes, besides they also help reduce dissolve the harmful LDL cholesterol in our body.

Here are a few ideas on how to use Bamboo Shoots [ tinned or canned] in Cooking and Baking:

• Adding sliced or diced bamboo sheets to a nice piping hot clear soup or broth works well during rainy season as well. Add your favorite colorful veggies or boiled chicken cubes along as well to the bowl of goodness.

• Bamboo shoots go well in salads, they can be dressed with a combination of saute mushrooms, blanched baby corn, cooked yellow or green zucchini, can also use boiled pasta like macaroni, penne etc. for dressings we can choose from olive oil with mustard/lemon- herbs or with a light mayo-mint dressing, for low-cal use green yogurt or hung curd with date and nut basil pesto.

• I also like adding bamboo shoots to my stuffings and fillings for several dishes be it indian style malai koftas- stuff the koftas with small dices of bamboo shoots with a little grated paneer/cheese and some chat masala.

• A stuffing for a paratha as well works well with bamboo shoots I prefer it with a little cooked soy keema and green peas combination in my whole-wheat double layered paratha option.

• Bamboo shoots are good to add to a wok toss recipe with a selection to go with prawns/shrimps/ shredded chicken/ lamb etc as well, cook it with a little ginger-garlic, onions, sliced chilies, some soy-chili/ garlic-pepper sauce/schezuan sauce etc.

• Adding bamboo shoots to fried rice/ stir fried hakka noodles or into a white/red or pink pasta recipe does a good job and a combination as well adding value and nutrition as well side by side. Do not cook it too much though since the canned one is a little delicate at times.

• Bamboo shoot- walnut and mushroom pate – a twist to the classic chicken or goose liver pate is an ideal option to pipe out with a little cream cheese added onto savoury crackers or offering it as a dip as well with chips.

• Bamboo shoot curry- Thai style with a combination of shitake mushrooms, boneless fish cubes, lemon grass, galangal, basil and choice of red, green or yellow curry paste and laced with nice thick coconut milk served with steaming hot jasmine rice is a heavenly meal.

• Snacking ideas with bamboo shoots, adding it as a stuffing into tikkis/cutlets, spring rolls, wantons, fillings for sandwiches, wraps and rolls etc.

Here are a few simple, easy recipes with Bamboo Shoots:

Recipe-1] CURRIED BAMBOO SHOOT SOUP

Ingredients

Bamboo shoots- tinned- 1 cup, roughly cut

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Carrots-1/2 no cubes

French beans- 4-5 no cut 

Fresh basil leaves- 8-10 no

For non-veg- boneless chicken cubes-1/2 cup

For non-veg- shrimps/prawns-3/4th cup

Salt and crushed pepper to taste

Water/veg/chicken/fish stock- 2-3 cups

Thai curry paste-2 tsp- red/green/yellow

Coconut milk- 1 cup thick

Corn flour- 2 tsp solution to thicken

Coriander leaves-2 tsp chopped

Lime juice- 1 tsp add and serve

Method:

1. Prepare all the ingredients for the curried bamboo shoot soup.

2. Heat oil and butter in a pan add in the garlic, chilies and onions and saute for a few seconds. Add in the assorted veggies and non-veg ingredients as desired and saute for a minute, then add in the bamboo shoots and mix.

3. Add in the curry paste, seasonings to taste, water or stock to allow proper cooking of the veggies etc in the soup for 10-12 mins on a medium flame.

4. Add in the coconut milk and simmer for 3-4 mins, add in the corn flour solution to thicken the soup slightly, serve hot, garnish with fresh herbs/micro-greens/ roasted crushed peanuts/ fresh coriander leaves/coconut cream, add a splash of fresh lime juice and serve the soup piping hot.

Recipe-2] ASIAN STYLE BAMBOO SHOOT POT

Ingredients:

Bamboo shoots- 8-10 pieces from a tin- roughly cut

Oil-2 tsp

Garlic- 1 tsp sliced

Ginger- 1 tbsp. shredded

Green chillies- 2-3 slit

Onion- 1 medium sliced.

Carrots- ½ no cut into sticks

French beans- 4-5 cut

Green/yellow zucchini- ½ cup cut into sticks

Assorted mushrooms of your choice- ¼ cup sliced

Boiled noodles- 2 cups

Salt and pepper to taste

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

White vinegar-2 tsp

Spring onion greens- 2 tbsp. chopped

Water/stock- 2 cups

Corn flour solution-2 tbsp. to thicken slightly.

For non-veg options-boiled cubes of chicken

Chicken sausages/ salami/ boiled cubed eggs/ braised fish.

Method:

1. Prepare all the ingredients for the bamboo shoot pot recipe.

2. Heat oil in a pan add in the garlic, onion, chilies and saute for a few seconds, add in the assorted vegetables/non-veg ingredients as per choice and saute them for 1-2 mins.

3. Add in the seasonings, Chinese sauces, little water/stock and bring to a boil, cook until veggies are just done and crunchy.

4. Add in the bamboo shoots and boiled noodles and mix in well, add more stock or water to adjust the texture as desired, now add in the corn flour solution and slightly thicken the pot ingredients, garnish with greens and serve hot as a one meal dish with accompanying sauces.

Recipe-3] WARM BAMBOO SHOOT SALAD

Ingredients:

Bamboo shoots- tinned- 6- 8 no roughly cut

Baby corn- 4-5 no cut into sticks

Green/yellow zucchini- 1 cup cut into sticks

Chicken- 1 cup shredded for non-veg

Firm Tofu- ½ cup cut into long strips for veg

Sprouts- 1 cup

Salt and pepper to taste

Honey- 1 tsp

Oil/olive oil- 2 tsp

White vinegar-1 tsp

Green/red chili sauce- 2 tsp

Mixed herbs-1/2 tsp

Garlic- 1 tsp chopped

Ginger- 1 tsp chopped

Green chilies- 2 no slit

Water/stock-1/2 cup

Lime juice- 2 tsp

Peanut butter- 2 tsp

Crushed roasted peanuts- 2 tbsp.

Assorted fresh herbs/greens-1/4 cup

Method:

1. Prepare all the ingredients for this cooked warm salad.

2. Heat oil in a pan and add in the ginger, garlic, chili, all the choice of veggies/non-veg ingredients as desired and saute for a couple of minutes.

3. Add in little water/stock and allow to cook on a medium flame for 4-6 mins or until just done and tender.

4. Now add in the sprouts, bamboo shoots and mix well, also add in little peanut butter dissolved with a little stock and all other ingredients and sauces, honey, herbs, cook for 3-4 mins until it all blends in well, turn off the flame and serve this like a salad with some toast garnished with greens/crushed peanuts etc.

Recipe-4] SHRIMP AND BAMBOO SHOOT PILAF 

Ingredients:

Bamboo shoots-tinned- 6-8 pieces, roughly cut

Basmati/short grain rice- 1 cup soaked for 15 mins.

Oil-1 tsp

Butter- 1 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Onion-1/2 no chopped

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/shrimp stock/veg stock

Assorted veggies like carrots/beans/peas/cauliflower can be used for the veg variety.

Grated cheese- 2 tbsp.

Cream-2 tsp

Fresh herbs/greens/nuts/seeds for garnish.

Method:

1. Prepare all the ingredients for the bamboo shoot and shrimp pilaf rice.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, onion and saute for a few seconds, add in the cleaned, washed and soaked and drained rice into the pan and saute for a couple of mins.

3. Add in the cleaned shrimps and salt, pepper, herbs, chili flakes as per taste and mix well, now add in double the quantity of stock and mix, simmer cover and allow the rice to cook.

4. Now add in the bamboo shoots, cream and cheese mix it lightly and cover and cook for another 4-5 mins on low flame, serve hot garnish with herbs/sliced nuts.

Recipe- 5] SPROUTS AND SHOOTS STIR FRIED NOODLES

Ingredients

Bamboo shoots- 6-8 no roughly cut – tinned variety.

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp shredded

Red and green chilies- 2-3 each slit/shredded

Onion-1 no sliced.

French beans-4-5 shred/sliced

Mushrooms-1/2 cup sliced

Celery- 1 stalk- cut into slices

Green capsicum-1/2 no shredded

Sprouts-1 cup

Salt and pepper to taste

Soy sauce- 2 tsp

White vinegar-2 tsp

Green chili sauce- 2 tsp

White sesame seeds- 2 tsp toasted.

Peanut butter- 2 tsp

Honey-1 tsp

Sugar-1 pinch

Spring onion greens-2 tbsp. Chopped for garnish.

Shredded double fried egg- 1-2 no- optional for garnish.

Method:

1. Prepare all the ingredients for the stir fried noodles.

2. Heat oil in a wok/pan and saute the ginger, garlic, chilies, onions, celery for a minute.

3. Add in the assorted vegetables, sprouts and seasonings, sauces as per taste and add a little water/stock just to enable the peanut butter to blend in well and the veggies getting cooked up a little too.

4. Add in the honey, sesame seeds, little sugar to balance and the boiled noodles and give it a nice toss in the pan and add in the bamboo shoots as well, cook it all for 4-5 mins over a medium flame.

5. Garnish these yummy noodles with choice of greens, shredded double fried egg etc and serve hot.

Ingredient Ideology | Culinary Journey Of Mongolia By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Mongolia Is a Land Of Vast, Unspoiled Wilderness, For A Long Term Known As The 'End Of The Earth'. A Country Where 30% Of The Population Live In Nomadic Tribes, From The Mountains Of The North To The Gobi Desert's "Singing Sands" In The South. Mongolian Foods Are Simple And Full Of Variety Of Meat That Includes Mutton, Beef, Camel, Horse, Sheep Even Marmot. There Is Some Mongolian Cuisine Accompanied Including Meat With Vegetables, Noodles, Rice’s And Pasta. People Mainly Eat Sheep And Goat Meat But Not Much Beef, Camel, Pork And Horse Meat. 

Mongolian People Consume A Lot Of Milk Tea, Wild Fruit Juice And Home-Made Alcohol Drinks. A Variety Of Dairy Products Are Bread And Butter For Breakfast And Snacks Throughout The Day. For Breakfast And Lunch, Locals Always Have Pastry And Fried Bread. Mongolian Cuisine predominantly Consists Of Dairy Products, Meat, And Animal Fats. The Most Common Rural Dish Is Cooked Mutton. In The City, Steamed Dumplings Filled With Meat—"Buuz"— Are Popular.

Mongolian Cuisine Can Be Found In china's Mongol Autonomous Region Of Inner Mongolia And In Other Northern Chinese Provinces, As Far East As Beijing. Mongolian Cuisine Is Mainly Derived From The Traditions Of Ethnic Mongols. It Is A Blend Of Their Nomadic Diet And Influences From Northern China And Russia. Mongolian Cuisine Is Characterized By a Variety Of Meat, Including Beef, Mutton, Deer, Ostrich Almost All Kinds Of Meat On The Grasslands, Mixing With Mongolian Characteristics Of Seasoning Spices, The Unique Cooking Method Makes Beef More Unique In Flavor. Shamanistic Mongols Worship The Good 55 Heavens Once A Year By Worshipping A Sacred Mountain Or An Ovoo. During The Ceremony Of Ovoo Worship, Shamans Offer Fire And Food To The Spirits Of The Mountains And Of The Waters. Once A Year Shamans Perform A Special Ritual To Abuse The Bad Heavens.

Here Are A Few Popular Recipes From The Cuisine Of Mongolia For Us To Relish:

Recipe-1] Mongolian Bansh – Dumplings

Ingredients:

Flour – 250 Gms

Water – 150 Ml Approx.

Ground Meat Or Lamb -500 Gms

Onions- 2 Small Chopped

Garlic Cloves- Fine Chopped-2-3 Pieces

Salt To Taste

Pepper Powder To Taste

Curry Powder -1 To 2 Tsp

Method:

1. Add The Meat, Onion, Garlic, Salt, Pepper, And Other Seasonings To A Bowl. 

2. The Goal Of The Mixture Is To Create A Smooth Paste. Add Just Enough Water To Make The Mixture Smooth.

3.Add Enough Water To The Flour Until It Becomes Malleable. Knead For Several Minutes Until The Dough Is Pliable.

4. Shape The Dough Into A Bread Loaf Shape. When Done, Rest The Dough For 15 Minutes. Divide The Dough Into Small Balls And Roll Each Out Until Round (You Can Also Use A Round Cutter To Make Perfect Circles).

To Prepare The Dumplings:

1. 5. Get One Round Of Dough And Add 1 Teaspoon Or A Dollop Of The Filling Into The Centre Of The Dough.

2. Fold The Circle In Half And Press The Edges Together.

3. When Pressing The Edges, Try To Make It Form Like Braids.

4. Repeat The Process For The Rest Of The Dough.

5. To Cook The Dumplings, Boil Water On A Deep Pan Or Pot With A Pinch Or Two Of Salt.

6. Once The Water Has Boiled, Put The Bansh Carefully On The Boiling Water.

7. Let The Bansh Sink To The Bottom Of The Pan And Boil Them For 10 Minutes.

8. You Will Know When The Bansh Is Ready When They All Rise To The Surface.

9. Serve It Hot With Any Sauce Of Your Preference Or Add Some Vegetables On The Side.

Recipe-2] Mongolian Style Tsuvian – Stir Fried Noodles

Ingredients:

For The Home-Made Noodles

2 1/2 cups All-Purpose Flour plus More For Dusting

1 cup Water

Vegetable Oil for Rolling And Cooking

For The Stir Frying Of The Noodles:

 onion peeled And Thinly Sliced-1 No

 mutton Or Chicken- 250gms, Cut Into Strips

 Salt And Pepper to Taste

 carrots cut Into Matchsticks- 2 No

 Potato peeled And Cut Into Matchsticks-1 No

 green Cabbage thinly Sliced-1 Cup

 Cloves garlic peeled And Minced- 2-3 No

Water Or Stock-1 Cup

Spring Green Onions thinly Sliced- 2-3 No

Method

 To Make The Noodles:

1. Place The Flour In A Large Bowl And Make A Well In The Center. Add The Water And Mix To Combine And Form A Dough.

2. On A Lightly Floured Surface, Knead The Dough Well Until Smooth And Elastic. If Too Sticky To Handle, Add A Little More Flour. If Too Crumbly, Add A Little Water. Cover With An Inverted Bowl Or Wrap In Plastic And Allow To Rest For 15 Minutes.

3. Divide The Rested Dough Into 4 Equal Pieces. Cover Three Of The Pieces And Place One On A Lightly Floured Surface. Roll The Piece Of Dough Into A Thin Sheet, Making Sure The Bottom Does Not Stick To The Surface.

4. Grease The Top Of The Sheet With About 1 Tablespoon Of Oil- Making Sure All Parts Are Covered. Loosely Roll The Sheet Up, Long Side To Long Side. Using A Sharp Knife, Quickly Cut The Roll Into Strips About 1/4 Inch (0.6 Cm) Wide. Gently Shake The Strips Loose With Your Fingers To Separate And Place On A Greased Baking Sheet Or Other Surface. Repeat With Remaining Dough.

To Prepare The Tsuvian- Stir Fried Noodles:

1. Place A Large Pan Over Medium Heat And Drizzle With About A Tablespoon Of Oil. Once Heated, Add The Sliced Onions And Cook, Stirring Often, Until Softened.

2. Stir In The Meat, Season With Salt And Pepper, And Continue To Cook, Stirring Occasionally, Until Golden On All Sides. Add The Carrots, Potatoes, Cabbage If Using, And Garlic. Cook Until Starting To Soften.

3. Pour The Water Into The Pan And Bring To A Boil. Reduce To A Simmer And Arrange The Sliced Noodles Around The Top, Leaving A Hole In The Center. Drizzle The Tops Of The Noodles Evenly With About 1 Tablespoon Oil. Cover Tightly With A Lid And Steam The Noodles Until Cooked Through, About 15 Minutes. If The Water Has Evaporated Before The Noodles Are Finished Cooking, Pour In A Little More Water.

4. Once Cooked, Remove The Lid And Gently Fan The Noodles Using A Paper Fan, The Pot Lid, Or Even A Cutting Board To Help Dry Out The Top Layer. Use A Fork To Gently Fluff And Separate The Noodles, Then Lightly Toss All The Ingredients Together. Season To Taste With Salt And Pepper And Serve Immediately Topped With The Green Onions

Recipe-3] Mongolian Style Lamb Stir Fry

Ingredients:

For The Marination:

Boneless Shoulder Of Lamb- 400 Gms, Shredded

Salt And Pepper To Taste

Chinese Soy Sauce- 1-2 Tsp

Garlic-2 Tsp Minced

Chinese Wine-2-3 Tsp Or Red Wine- 45 Ml

Cornflour- ½ Cup

Baking Powder-1/4 Tsp

Oil- 2-3 Tbsp.

Apply All The Above To The Shredded Lamb, Keep Aside.

For The Stir Fry Sauce To Go With The Lamb:

Oil- 2-3 Tbsp.

Garlic- 2-3 Tsp Chopped

Onion- 1 Small Chopped

Slit Red Chilies-2-3 No

Spring Onions- 2-3 Sliced

Salt And Pepper To Taste

Soy Sauce- 2-3 Tsp

Red Chili Sauce- 2-3 Tsp

Hot Garlic Sauce-2-3 Tsp

Water/Stock As Needed

Cornflour And Water Solution For Thickening- 2-3 Tbsp.

Star Anise-2-3 No

White Vinegar-1 Tsp

Method:

1. Prepare The Lamb As Instructed Above And Apply The Marination On The Same And Keep Aside For 20-25 Mins.

2. To Start With The Cooking Process For The Lamb Stir Fry, Choose A Thick Bottomed Pan Or Skillet And Heat Up The Oil, Add In The Star Anise And Chilies, Onions, Garlic And Saute For A Few Seconds.

3. Add In The Marinated Lamb And Give It A Nice Stir, Add In Some Wine If Desired. Add In Some Stock Or Water And Allow The Lamb To Cook For A Few Mins. Now Add In The Seasonings, Sauces And Give It All A Nice Mix.

4. Allow The Lamb To Cook Up Well To The Desired Cooking Stage And Thicken Up The Sauce A Little Using Cornflour And Water Solution. Dish Out The Stir Fried Lamb And Garnish With Fresh Spring Onions Their Greens And Some Sliced Celery Etc And Serve It Hot With Steamed Rice.

Recipe-4] Gambir- Mongolian Style Fried Pancakes

Ingredients:

Refined Flour- 250 Gms

Salt- 1 Pinch

Water- 150 Ml Approx.

Grain White Sugar- 4-5 Tsp

Oil/ Fat For Frying As Needed

Method:

1. Knead Pliable Dough With Water And Flour. Leave It Aside For 15 Minutes.

 2. Divide The Dough Into 3-4 Parts, To Process Individually, Roll One Part Into A Thin Sheet.

 3. Drizzle Drops Of Oil Or Melted Butter On It, Sprinkle A Little Sugar Over The Surface.

 4. Wrap Up The Sheet Into A Long Roll And Press It Into A Compact Heap, So That The Oil And Sugar Can Equally Be Distributed, Flatten It Again With The Rolling Pin. Make Parallel Cuts Near The Center With A Knife.

5.Heat Oil And Fry On Both Sides Over Medium Heat, Repeat With Other Dough Portions.

Recipe-5] Fish Curry Mongolian Style

Ingredients:

Fleshy Variety Of Fish Of Your Choice- 500-750 Gms, Cubes

For The Curry:

Oil- 3-4 Tbsp.

Mustard Seeds-1/2 Tsp

Fenugreek Seeds- ½ Tsp

Onion- 1 Small Chopped

Ginger- 1 Tsp, Chopped

Garlic- 1 Tsp, Chopped

Onion-1 Small, Chopped

Turmeric Powder-1/2 Tsp

Chili Powder-1/2 Tsp

Coriander Powder-1 Tsp

Salt To Taste

Tomatoes- 1 Cup Puree

Red Chili Paste-1-2 Tsp

Seafood/ Fish Stock- 2-3 Cups

Tamarind Pulp-1/2 Cup

Coconut Cream- 1 And A Half Cup

Coriander Leaves- 2-3 Tbsp. Chopped

Lime Juice- 2 Tsp

Fried Red Chilies- 2-3 Garnish.

Method:

1. Prepare The Fish And Keep Aside. Apply A Little Salt On The Fish Cubes And Allow To Chill And Rest For 20 Mins.

2. To Start The Cooking Process, Heat Oil In A Pan Add In The Seeds Allow Them To Crackle For A Few Seconds. Add In The Garlic, Ginger, Onions And Saute Them Until Light Pink In Color, Add Little Stock Or Water During The Process As Needed.

3. Now Add In The Tomato Puree Or Chopped Tomatoes, Salt And Powdered Spices And Allow Them All To Blend Well, Cook The Masala Mixture On A Low Flame For 3-4 Mins, Add Little Stock.

4. Add In The Fish Pieces And Lightly Coat Them With The Masala And Add ½ Cup Fish Stock, Simmer Cover And Cook Fish For 2-3 Mins.

5. Now Add In The Coconut Cream/Milk And Stir In Well To Get A Nice Creamy Texture For The Curry, Simmer For Another 2-3 Mins. Check For Salt And Adjust Accordingly. 

6. Serve The Fish Curry Piping Hot Garnished With Fried Red Chilies And Add In A Splash Of Lime Juice And Enjoy It With Steamed White Rice.

Recipe-6] Mongolian Fried Rice

Ingredients:

Boiled White Rice- 2 Cups

Oil- 2 Tbsp.

Butter- 1 Tsp

White Sesame Seeds- 2 Tsp

Ginger-1 Tsp Chopped

Garlic-1 Tsp Chopped

Spring Onions- 3-4 Chopped

Spring Onion Greens-1/2 Cup Chopped

Red Chili Paste-1/2 Cup Cooked

Red Chili Sauce-2-3 Tsp

Tomato Ketchup-1-2 Tsp

Soy Sauce-1-2 Tsp

Salt To Taste

Black Pepper To Taste

Water/Stock-1/2 Cup

Boiled Shredded Chicken-1 Cup

Beansprouts- 1 Cup

Sliced Mushrooms- 1 Cup

Broccoli/ Zucchini/ Babycorn/ Beans-1 Cup Assorted, Blanched

White Vinegar-1-2 Tsp

Fried Red Chilies- 2-3 For Garnish

Eggs- 2-3 No

Method:

1. Prepare All The Ingredients For The Rice Recipe

2. Boil The Rice, Allow To Cool Completely.

3. To Start Cooking, Heat Oil In A Wok Or Pan Add In The White Sesame Seeds, The Garlic, Ginger, Onions And Saute.

4. Add In The Veggies Of Your Choice, Salt, Pepper, Little Stock And Allow To Cook For 2-3 Mins.

5. Add In The Chili Paste, Sauces And Mix Well. Cook The Mixture For 2-3 Mins. Add In The Chicken And Boiled Rice And Give It All A Nice Stir.

6. Finally Check For Seasonings, Adjust As Needed, Add In The Egg In The Form Of Scrambled Eggs/ Double Fried Egg Shredded And Placed On Top Or Also Can Be Like A Half Fry Egg Which Can Be Placed While Serving.

Ingredient Ideology | Summer Special: Yellow Pepper Delight By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Bell Pepper Is The Fruit Of Plants In The Grossum Cultivar Group Of The Species Capsicum Annuum. Cultivars Of The Plant Produce Fruits In Different Colors, Including Red, Yellow, Orange, Green, White, And Purple. Bell Peppers Are Sometimes Grouped With Less Pungent Chili Varieties As "Sweet Peppers”. Yellow Bell Peppers Are Full Of Great Health Benefits—They're Packed With Vitamins And Low In Calories! They Are An Excellent Source Of vitamin A, Vitamin C, And Potassium. Bell Peppers Also Contain A Healthy Dose Of Fiber, Folate, And Iron. Peppers Are Native To mexico, Central America, And Northern South America. Pepper Seeds Were Imported To Spain In 1493 And Then Spread Through Europe And Asia. The Mild Bell Pepper Cultivar Was Developed In The 1920s, In Szeged, Hungary. 

Yellow Capsicums Are 3 To 4 Lobed Fruits Of The Capsicum Annum Species. They Are Milder In Taste Than Green Capsicum, And So Are Known As sweet Peppers. Orange Or Yellow Bell Peppers Are More Mature Than Green Bell Peppers, And Are Harvested Before They Fully Mature And Turn Red. The Yellow Ones Exist in The Middle Of Their Color Spectrum That Has A Very Mild Taste As Compared To Others.

The Yellow, Orange, And Red Peppers Are More Expensive Than The Green Ones because They Are Harvested Later And Spend More Time On The Vine. The Green Ones Are The Cheapest Because They Are Picked Earlier While They Are Still Unripe.

Let Us Have A Look At Some Of The Health Benefits Of Yellow Bell Peppers:

1. Yellow Bell Peppers Are Considered To Be Good Since They Are Anti- Inflammatory, Prevent Hypertension As Well.

2. Yellow Bell Peppers Are Also Regarded Good For Eye Health Should Be Considered A Good Option Once In A While.

3. Yellow Bell Peppers Are Good For Heart Health And Also Considered Anti- Cancer.

4. Yellow Bell Peppers Regulate The Blood Sugar Levels And Also Help In Reducing Weight

5. Yellow Bell Peppers Are Regarded As A Good Immunity Boosting Ingredient And It Also Prevent Anaemia.

Sharing A Few Thoughts On The Culinary Uses Of Yellow Bell Peppers:

• Yellow Bell Peppers A Good Choice To Add Into Our Choice Of Salads, Its Vibrant Color Adds A Great Deal Of Eye Appeal To A Freshly Tossed Salad. 

• Yellow Bell Peppers Go Well On An Open Sandwich Concept. Shred Them, Dice Them, Cut Them Into Fancy Shapes, Toss Them A Little With Some Olive Oil, Or Grill Them A Bit And Place Them With A Contrasting Flavor Of Spreads.

• Yellow Bell Peppers Combine Well Into Soups As Well. Add Them To A Wide Variety Of Clear Soups, Though I Would Not Recommend To Over Cook Them Or Grind Them Into A Puree Or So.

• Yellow Bell Peppers Complement Well On Bruschettas, With Olives, A Little Garlic, Sun-Dried Tomatoes And In The Non-Veg Categories With Tuna Fish, Chicken Sausages, Ham/ Salami Etc. It Goes Well With Simply Boiled Eggs As Well.

• Yellow Bell Pepper Salsa- Add Them To Your Mexican Recipes, Goes Well With Nachos As A Salsa Topping With Cheese Sauce, Great To Add Into Burritos, On Tostadas, Encase Them In Your Favorite Enchiladas With Refried Beans, Chicken Or Veg.

• Yellow Bell Peppers Are Also One Of My Favorites When It Comes To Quiche, Savoury Tarts/ Pies Etc. Love Using Them In My Mushroom And Spinach Quiche Filling, The Yellow Variety Adds A Nice Spark, Tartness And Balances The Other Ingredients As Well.

Here Are A Few Of My Favorite Recipes Using Yellow Bell Peppers:

Recipe-1] Chatpata Stuffed Yellow Bell Peppers

Ingredients:

Yellow Bell Peppers/ Capsicums- 400 Gms

Oil/ Olive Oil/ Butter- 2 Tsp

For The Stuffing:

Garlic- 1 Tsp Chopped

Onion-2 Tbsp. Chopped

Tomatoes- ½ Cup Chopped

Green Chilies- 1 Tsp Chopped

Salt And Pepper To Taste

Mixed Herbs- ½ Tsp

Chili Flakes- ½ Tsp

Tomato Ketchup-2 Tsp

Red Chili Sauce- 2 Tsp

Options For Veg/Non-Veg:

Cottage Cheese/ Paneer- 150 Gms, Grated

Soy Keema/ Granules- 100 Gms, Soaked

Soy Chunks- 150 Gms, Soaked

Assorted Mix Veggies- Carrots/ Beans/ Peas/ Cauliflower/Mushrooms/Corn/ Zucchini/ Broccoli Etc.

Garam Masala Powder-1/2 Tsp

Chaat Masala-1/2 Tsp

Assorted Nuts-2-3 Tsp Chopped, Cashews, Raisins, Almonds.

Fresh Coriander Leaves-2 Tbsp. Chopped

Grated Cheese-1/4 Cup

Method:

1. Prepare All The Ingredients For The Stuffed Capsicums As Listed Above.

2. Cut The Yellow Peppers Into Two Each Horizontally And Remove The Seeds From Within, Wash And Pat Dry Them.

3. To Prepare The Stuffing, Heat Oil/Butter In A Pan Add In The Garlic, Onion And Saute For A Few Seconds. Add In The Choice Of Ingredients For Veg / Non-Veg As Per Choice And Add In Seasonings, Sauces And Little Water As Needed To Cook The Ingredients.

4. When It Is All Just Done, Turn Off The Flame And Add In The Cheese And Adjust The Stuffing, Add Nuts And Stuff The Capsicum Cups With The Same, Place It In A Pre-Heated Oven At 170- 180 Degrees Celsius For 12-15 Mins And Serve It Hot With Some Toasted Garlic Bread.

Recipe-2] Baked Yellow Pepper Lasagne

Ingredients:

Yellow Bell Peppers- 300 Gms

For The Lasagne Dough:

Refined Flour- 1 And A Half Cup

Salt- ½ Tsp

Olive Oil/ Oil- 2 Tsp

Warm Water- As Needed To Make The Dough

Mixed Herbs- ¼ Tsp

Chili Flakes- ¼ Tsp

For The Yellow Pepper Filling:

Oil/Butter- 2 Tsp

Garlic- 1 Tsp Chopped

Onion-1 Small Chopped

Bayleaf- 2 No

Peppercorns- 4-5 No

Green Chili – 1 Tsp Chopped

Tomato Puree-1/4 Cup

Salt And Pepper To Taste

Chili Sauce/ Schezuan Sauce- 1 Tsp

Mincemeat- Chicken / Sliced Mushrooms For Veg- 1 Cup

Green Peas- ½ Cup

Grated Cheese-1/2 Cup

White Sauce- 2 Cups For Layering

Method:

1. Prepare All The Ingredients For The Lasagne Recipe Using Yellow Bell Peppers.

2. Firstly, Prepare The Dough For The Lasagne Sheets Or Else Use Readily Available Ones. Rest The Dough For 20 Mins. Roll Out Cut Into Rectangle Shaped Sheets, Boil Them In Water 3-4 Mins, Place In Cold Water Until Used Further.

3. Now Prepare The Filling, Heat Oil Or Butter In A Pan Add In Garlic, Onions, Chilies, Bayleaf, Peppercorns And Saute For Few Seconds.

4. Add In The Mincemeat, Peas, Or The Veg Options As Well And Saute For 1 Min, Add In Seasonings, Herbs, Puree And Bhunao For A Couple Of Minutes. 

5. Add A Little Water Or Stock If Needed. Cover And Cook For Few Minutes. Turn Off The Flame And Check For Seasonings, Adjust As Needed.

6. Pre-Heat The Oven At 180 Degrees Celsius, Grease A Baking Dish With Little Butter, Place A Layer Of The White Sauce, Then Place The Lasagne Sheet And Top It Up Evenly Spreading Out The Prepared Filling.

7. Sandwich The Same And Continue With The Layers Going Upwards, Finally A Spread Of White Sauce, Sprinkling Of Chili Flakes, Herbs And Cheese And Place The Dish For Baking For Around 20 -22 Mins, Remove And Serve Hot.

Recipe-3] Marinated Yellow Pepper Relish

Ingredients:

Yellow Bell Peppers – 250 Gms

For The Base Of The Salad:

Assorted Lettuce Leaves- 1 Cup, Iceberg/ Lollorosso

For The Body Of The Salad:

Red/ Green Capsicums-1/2 Cup Cut Into Strips

Cucumber- 1 Med Sized, Peeled, Cut Into Strips.

Sliced Onions- ½ Cup

White Radish/ Red Radish- ½ Cup Cut Into Strips

For The Dressing Of The Salad:

Oil/ Olive Oil- 2-3 Tsp

White Vinegar- 1-2 Tsp

White Wine-1 Tsp Optional

Salt And Pepper To Taste

Mint Leaves- 10-12 No

Coriander Leaves- 2 Tbsp. Chopped

Sugar- 1 Tsp

Flax Seeds/ Pumpkin Seeds/ Sunflower Seeds- 1-2 Tsp

For The Garnish Of The Salad:

Pomegranate Seeds- ¼ Cup

Fresh Sprigs Of Parsley- 3-4 No

Sliced Lime- 2-3 No

Cherry Tomatoes- 2-3 No

Method:

1. Prepare All The Ingredients For The Relish/Salad Recipe As Listed.

2. Clean, Wash And Rinse The Lettuce Leaves Under Running Water, Place Them In Ice-Cold Water Until Used.

3. In A Mixing Bowl, Combine Together The Ingredients For The Dressing And Mix Well. Add In The Body Of The Salad From Strips Of Yellow Bell Peppers To All The Others.

4. Toss The Salad Well, Add Choice Of Non-Veg Ingredients If Desired Like Saute Prawns, Sliced Tandoori Chicken Tikka, Sliced Chicken Salami Etc.

5. Place The Tossed Salad On A Bed Of Crispy Lettuce Leaves In A Salad Plate And Garnish It Appropriately. Serve Immediately And Enjoy The Crunch And Munch On The Relish Bowl.

Recipe- 4] Zaikedaar Bharwan Yellow Simla 

Ingredients:

Yellow Bell Peppers- 400 Gms.

For The Stuffing:

Oil/ Butter/ Olive Oil- 2 Tsp

Mustard Seeds-1/2 Tsp

Cumin Seeds-1/2 Tsp

Curry Leaves- 8-10 No

Slit Red Chilies- 1-2 No

Garlic-1 Tsp Chopped

Ginger-1 Tsp Chopped

Green Chilies- 1 Tsp Chopped

Onion- 1 Small Chopped

Salt To Taste

Boiled Mashed Potatoes- 2-3 Med Sized

Boiled Whole Green Moong Dal- ½ Cup

Tomatoes- ¼ Cup Chopped

Turmeric Powder- ¼ Tsp

Cumin Powder-1/4 Tsp

Coriander Powder- 1 Tsp

Red Chili Powder- ½ Tsp

Garam Masala Powder-1/4 Tsp

Lime Juice-2 Tsp

Coriander Leaves- 2 Tbsp. Chopped

Grated Cheese- 2-3 Tsp

Method:

1. Prepare All The Ingredients For The Stuffed Simla Mirch Recipe.

2. Slice Off The Tops Of The Yellow Bell Peppers And Scoop Out The Seeds, Rinse The Opened Up Cups And Pat Dry Them.

3. To Prepare The Filling, Heat Oil/ Butter In A Pan And Add In All The Ingredients For The Tempering/ Tadka And Allow To Crackle/Splutter A Little.

4. Now Add In The Garlic, Ginger, Chilies And Onions And Saute For A Few Seconds. Now Add In The Boiled Mashed Potatoes, All Masalas, And Salt To Taste, The Boiled Green Moong As Well And Cook Them All Together For 3-4 Mins.

5. Add In The Fresh Coriander Leaves, Lemon Juice And Cheese And Turn Off The Flame, Stuff The Filling Into The Prepared Yellow Bell Pepper Cups And Place Them On A Baking Tray And Allow To Cook In The Oven At 160 Degrees Celsius For Around 18-22 Mins, Remove And Enjoy It!

Recipe- 5] Yellow Bell Pepper Tangy Toss Salad

Ingredients:

Yellow Bell Peppers- 250 Gms

For The Base Of The Salad:

Assorted Lettuce Leaves/ Purple Cabbage/ White Cabbage- 1 Cup

For The Body Of The Salad In Addition To Yellow Peppers:

Red Peppers- ½ Cup Cut Into Strips/ Dices

Tomatoes- 2 No Ripe, De-Seeded And Cut Into Strips

Cucumber- 1 Small, Peeled And Cut Into Strips

Shallots- 10-12 No, Peeled And Cut 1 X 2

Feta Cheese- ½ Cup Crumbled A Little 

Black Olives- 4-5 No

Green Olives- 4-5 No

Fresh Basil Leaves- 10-12 No

Cherry Tomatoes- 4-5 No

For Non-Veg Options For The Salad:

Boiled Diced Chicken Cubes- ½ Cup

Sliced Chicken Sausages- ½ Cup

Sliced Grilled / Chicken Tikka- ½ Cup

For The Dressing Of The Salad:

Olive Oil/ Oil-2-3 Tbsp.

Mustard Paste-1 Tsp

Salt And Crushed Black Pepper To Taste

Capsico/ Tabasco- ½ Tsp

Mango Pickle- 2 Tsp

Orange Juice- ¼ Cup

Mint Leaves- 8-10 No

For The Garnish Of The Salad:

Assorted Nuts And Seeds – 1-2 Tsp

Fresh Pomegranate Seeds- ¼ Cup

Method:

1. Prepare All The Ingredients For The Salad As Listed With All The Elements.

2. Place The Base Of The Salad In The Serving Plate / Salad Bowl.

3. In A Mixing Bowl, Combine Together The Ingredients For The Dressing And Adjust The Seasonings To Taste.

4. Arrange The Body Of The Salad On The Bed Of Lettuce Leaves And Place The Feta Cheese As Well.

5. Just Before Serving, Drizzle The Tangy Tart Dressing Over And Place Garnishes As Desired On The Salad Plate And Serve It Immediately.

6. Non-Veg Options As Listed Above Can Also Be Used In The Above Recipe To Add Variety.

Recipe- 6] Stuffed Pasta Shells With Yellow Peppers

Ingredients:

Yellow Bell Peppers- 150 Gms

Shell Shaped Pasta / Conchigle- 150- 200 Gms

Oil/ Olive Oil- 2-3 Tsp

Butter-1 Tsp

Garlic- 2 Tsp Chopped

Onion- 1 Small Chopped

Green Chilies- 1 Tsp Chopped

Salt And Pepper To Taste

Soya Granules- ½ Cup Soaked

Garam Masala Powder-1/4 Tsp

Water-1/4 Cup To Cook

Tomato Sauce-2-3 Tsp

Fresh Cream-2-3 Tsp.

Grated Cheese-1/4 Cup

Olives- 3-4 No Each, Black And Green

White Sauce- 1 And A Half Cup

Chili Flakes-1/2 Tsp

Mixed Herbs-1/2 Tsp

Chopped Parsley-2 Tsp

Method:

1. Prepare All The Ingredients For The Stuffed Shell Pasta Recipe.

2. Boil Water, Add In A Little Salt And Oil And Boil The Shell Pasta In It For A Few Mins Until Just Cooked/ Al Dente Stage, Refresh With Cold Water And Drizzle A Little Oil And Keep Aside.

3. In A Pan Heat Oil And Butter And Saute The Garlic, Onion, Chilies For A Few Minutes And Add In The Soaked, Drained Soya Granules, Small Dices Of Yellow Bell Peppers, Add In The Seasonings, Sauces, Spices As Per Taste.

4. Saute The Mixture For A Minute, Add In Little Water And Allow To Cook For 6- 8 Mins. Turn Off The Flame And Add In Little Cheese And Mix.

5. Once Cooled Down A Little, Stuff The Boiled Shell Shaped Pasta With The Prepared Filling As Above. Pre-Heat The Oven To 160 Degrees Celsius. Grease A Baking Dish, Place A Little White Sauce At The Base And Arrange The Stuffed Pasta On It, Drizzle Some Tomato Sauce, Mixed Herbs, Chili Flakes, Some More White Sauce And Cheese.

6.Bake The Pasta In The Dish For Around 10-12 Mins And Remove, Serve It Hot With Toasts/ French Bread/ Garlic Masala Pao Etc.

Ingredient Ideology | Delectable Recipes Using Fox Nuts By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Makhana Also Known As Lotus Seeds Or Fox Nuts Are One Of The Nutritionally High Ingredients With Versatile Uses And Benefits To Assist Us In Our Daily Cooking With Recipes In Various Categories And Forms. With The Growing Awareness Of This Ingredient Over The Years It Is Important That We Are Updated With The Reasons Of Why To Include Them In Our Diets As Well. While Some Say They Are Tasteless And Some Seem Confused On How To Make It Interesting On The Dinner Table To Get Compliments We Do Have A Choice Of Recipes Below For All To Try And Enjoy The Flavors Of Makhana!

Let Us Have A Look At A Few Health Benefits Of Makhana:

1. Makhana Is Good For Weight Loss And Management.

2. Makhana Should Be Consumed Since It Provides Energy And Is Also Good For Bone Health.

3. Makhana Is Also Considered Good For Heart And Kidney Health Along With Able To Manage Blood Pressure Issues Too.

4. Makhana Also Has Benefits Of Being A Good Anti-Oxidant, Reduces Fatigue And Also Reduced Palpitations.

5. Makhana Is A Low Glycemic Index Ingredient Hence Making It A Good Choice To Come By Into Our Recipes.

Culinary Uses Of Makhana:

1. Makhana As A Lightly Roasted Snack From Plain Salted, To Kali Mirch And The Masala Spice Mixes Are All A Perfect Munch Option To Sit Back And Enjoy When In Between Meals And To Manage Hunger Pangs.

2. A Makhana Mattar Ki Subzi With A Base Of Onion-Tomato Masala With Mild Powdered Spices, A Little Green Peas And Fresh Coriander Leaves Is Great To Enjoy With Hot Phulkas And Rotis.

3. For A No Onion-No Garlic Option Of Preparing Makhanas Go For A Tomato Base Gravy With Little Cashew And Cream And Add Capsicums And Paneer Along With It To Bring Out The Flavor.

4. Makhane Aur Anar Ka Raita, A Welcome Bowl Of Chilled Raita Concept With Toasted Makhanas And Pomegranate Seeds With A Little Roasted Crushed Jeera, Kala Namak And Mint Leaves Is Just Too Good!

5. Korma Gravy With A Base Of Onion Paste, Curd, Poppy Seeds, Cashew Or Charmagaz, Coconut And Mildly Spiced And Laced Onto Makhanas With A Few Choice Of Colorful Crunchy Veggies Is A Great Option Too For A Variety To Enjoy Makhanas.

6. Soya Bean Keema Ka Dum Pulao With Makhanas Is Simply A Treat To The Eyes And The Palate! I Love The Pulao To Be Steaming Hot And Topped With Crunchy Fried Makhanas Tossed With Spices In A Little Ghee Added Just Before Serving!

7. Sweets And Desserts Also Go Well With Makhanas My Favorites However Are The Classic Makhane Ki Kheer, Makhane Aur Khajoor Ka Pannacotta, Gulkhand Makhana Mousse, Makhane Ki Rabdi And Makhana Masti Pancakes.

Here Are A Few Recipes With Makhana For All To Try Out And Relish

Recipe-1] Kaju Makhane Ka Milaap

Ingredients:

Makhanas/Fox Nuts- 2 Cups Fried/Lightly Roasted.

Oil/Ghee- 2 Tbsp.

Cumin Seeds-1/2 Tsp

Ginger-Garlic Chili Paste- 1 Tsp

Boiled Onion Paste-1/2 Cup

Turmeric Powder-1/2 Tsp

Coriander Powder-1 Tsp

Garam Masala Powder-1/4 Tsp

Red Chili Powder-1/4 Tsp

Curd-1/2 Cup Mixed With 2 Tsp Cashew Paste

Coconut Milk-1/2 Cup

Fresh Cream-2-3 Tbsp.

Water-1/2 Cup

Paneer Cubes-1/2 Cup

Capsicum Cubes-1/2 Cup

Salt To Taste

Kasuri Methi-1 Tsp

Coriander Leaves-2 Tbsp.

Fried Cashews And Raisins-2 Tbsp. For Garnish

Method:

1. Prepare All The Ingredients For The Recipe As Per The List.

2. Heat Oil And Ghee And Add In The Cumin Seeds, Ginger Garlic And Chili Paste And Onion Paste, Cook For 2-3 Mins, Add Little Water As Needed.

3.Add In The Curd And Cashew Mixture All Spices, Methi, Salt To Taste And Bhunao Well For 1 Min, Add In Little Water For The Gravy, Simmer For 3-4 Mins.

4. Add In The Coconut Milk And Cream And Blend It All In Well, Simmer For 2 Mins Finally Add In The Paneer Cubes, Capsicum Cubes And Fried Makhana Into The Gravy And Bring To A Nice Boil, Check For Seasonings.

5. Serve Hot Garnished With Fried Onions/Nuts/Coriander Leaves/Cream Etc Along With Hot Phulkas, Rotis, Naans.

Recipe-2] Methi Saagwala Makhana

Ingredients:

Makhana- 2 Cups Fried/Roasted

Oil/Ghee-2 Tsp

Ginger-1 Tsp Chop

Garlic-1 Tsp Chop

Green Chili- 2-3 Chopped

Fresh Methi- 1 Cup 

Fresh Coriander Leaves- 2 Cups

Tomatoes- 2-3 Grated Or Fresh Puree

Salt To Taste

Hing- 1 Pinch

Turmeric Powder-1/2 Tsp

Red Chili Powder-1/2 Tsp

Coriander Powder- 1 Tsp

Cumin Powder-1/4 Tsp

Soya Chunks-1/2 Cup Soaked In Warm Water For 15 Mins.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Heat Oil/Ghee And Add In The Hing, Ginger, Garlic, Chilies And Saute.

3. Add In The Tomatoes, Salt, Methi And Coriander And All Powdered Spices And Mix Well, Add A Little Water.

4. Now Add In The Drained Soya Chunks And Bhunao With The Masala For 1 Min, Cover And Simmer For 8-10 Mins.

5. Finally Add In The Makhanas And Mix Well, Simmer For 3-4 Mins And Serve Hot With Rotis, Phulkas And A Bowl Of Raita.

Recipe-3] Subz Makhana Korma

Ingredients:

Makhanas/Fox Nuts-1 Cup Fried

Assorted Veggies- Carrots/Beans/Cauliflower/ Peas/ Potatoes [ All Veggies To Be Pre-Cooked Or Boiled/Blanched]

Oil-2 Tsp

Ghee-2 Tsp

Shahi Jeera-1 Tsp

Bayleaf-2 No

Curd -1/4 Cup Mixed With 2 Tsp Fresh Cream.

Kasuri Methi-1 Tsp

Salt To Taste

Garam Masala Powder-1/4 Tsp

Water-1/4 Cup

Rose Water-1 Tsp.

Fried Nuts And Onions- For Garnish.

For The Masala Paste:

Boiled Onion Paste-1 Cup

Garlic-1 Tsp Chop

Ginger-1 Tsp Chop

Desiccated Coconut-2 Tbsp.

Cashews-8-10

Water-1/2 Cup

Green Cardamom-2-3 

Cinnamon-1-Inch Piece

Method:

1. Prepare All The Ingredients For The Recipe.

2. Heat Oil And Ghee In A Pan Add In The Shahi Jeera And Bayleaf, Add In The Prepared Masala Paste And Cook On A Medium Flame For 3-4 Mins.

3. Add In Little Water, Curd And Cream Mixture, Kasuri Methi, Salt To Taste And The Assorted Veggies Of Your Choice.

4. Simmer And Cook The Veggies In The Gravy Add In The Fried Makhanas, Garam Masala Powder And Simmer For 2 Mins, Check For Seasoning.

5. Serve Hot Garnished With Fried Nuts, Onions, A Little Rose Water And Saffron Etc.

Recipe- 4] Makhana Tava Pulao

Ingredients:

Makhanas-1 Cup Fried/Roasted

Cooked Basmati Rice- 1 Cup

Oil-1 Tsp

Butter-1 Tsp

Jeera-1/2 Tsp

Mustard Seeds-1/2 Tsp

Curry Leaves—4-5

Slit Green Chilies- 2 No

Ginger- Garlic Paste- 1 Tsp

Chopped Onions- 1 Small

Chopped Tomatoes-2 Small

Carrots/Beans/Peas/Cauliflower/Capsicums- As Desired To Be Cut Into Small Pieces, Boiled Or Blanched Except Capsicums.

Pao Bhaji Masala-2 Tsp

Red Chili Powder-1/2 Tsp

Water-1/4 Cup

Coriander Leaves- 2 Tbsp.

Mint Leaves- 2 Tsp.

Cheese-2 Tbsp.

Salt To Taste

Method:

1. Prepare All The Ingredients For The Tava Pulao Recipe.

2. Heat Oil And Butter In A Pan Add In The Ingredients For Tempering And Onions And Saute Until Light Brown, Add In Tomatoes And Salt And Powdered Spices Mix Well Add Little Water And Cook For 2-3 Mins.

3.Add In The Assorted Veggies Of Your Choice And Bhunao With The Masala And Cook For 3-4 Mins.

4. Now Add In The Cooked Rice And Mix Well Add Little Cheese And Coriander Leaves And Toss. Finally Add In The Makhanas And Mix Well Serve Hot With A Bowl Of Raita/Curd Along With Pickle And Papad.

Recipe-5] Makhane Ka Dilkhush Meetha

Ingredients:

Makhanas/Fox Nuts- 1 Cup Lightly Roasted

Milk-3 Cups

Green Cardamom- 2 No

Sugar- To Taste

Condensed Milk- 2-3 Tbsp.

Mava-2 Tbsp. Grated

Chopped Assorted Nuts- 2-3 Tbsp.

Dates-2-3 Chopped

Charoli-2 Tsp Lightly Toasted Or Fried

Method:

1. Prepare All The Ingredients For The Sweet Dish.

2. Using A Thick Bottomed Pan Boil The Milk Add Cardamom, Sugar, Condensed Milk And Mava And Stir Constantly And Reduce The Mixture For 30 Mins.

3. Add In Few Chopped Dates, Few Nuts And Charoli And Simmer For 4-5 Mins, Now Add In The Makhanas And Mix Well Cook Them In The Milk Mixture For 6-8 Mins And Serve Chilled Garnished With Nuts-Dates Etc.

4. As An Option Also Try Using Seasonal Fruits Like Cubes Of Mangoes Etc When We Serve The Sweet Chilled It Adds More Taste, Flavor And Nutritive Value As Well Into The Dessert.