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.

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

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

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

Let us check on a few Health Benefits of Zucchini:

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

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

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

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

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

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

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

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

              Here are a Few Culinary Uses of Zucchini:

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

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

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

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

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

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

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

Here are a few interesting concepts and recipes with Zucchini:

Recipe-1] PAN TOSSED ZUCCHINI NOODLES

Ingredients:

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

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

Olive oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies-2-3 slit

Red chilies-2-3 slit

Carrots-1/4 cup shredded

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

Salt and crushed black pepper to taste

White vinegar-2 tsp

Soy sauce-1 tsp

Red chili sauce- 2 tsp

Sugar-1/4 tsp

Spring onions- 3 to 4 sliced

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

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

Method:

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

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

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

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

Recipe-2] MINCE STUFFED ZUCCHINI BAKE

Ingredients

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

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken keema- 1 cup/ 250gms

Green peas-1/4 cup boiled.

Salt and pepper to taste

Red chili powder-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Coriander powder-1 tsp

Tomato ketchup-2 tsp

Red chili sauce-1 tsp

White sauce-1 cup

Grated cheese-3-4 tbsp.

Method:

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

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

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

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

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

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

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

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

Recipe-3] ZUCCHINI ALMOND SOUP

Ingredients:

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

Oil-1 tsp

Butter-1 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Potato-1 med sized peeled and cut

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/veg stock-3 -4 cups

Almond paste- 2 tsp

Fresh cream-2 tsp

Parsley- 2 tsp chopped

Method:

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

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

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

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

Recipe-4] MOMS STYLE ZUCCHINI CHICKEN CASSEROLE

Ingredients

Green zucchini- 150 gms

Boneless chicken cubes-1 cup/200gms

Oil-1 tsp 

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns-4-5 no

Green cardamom-1-2 no

Garlic cloves-2-3 no

Ginger -1 tsp chopped

Onion-1 no sliced

White wine- 2-3 tbsp.

Water/chicken stock-2-3 cups

Maida-2 tsp

Herbs-1/2 tsp

Chili flakes-1/2 tsp

Salt and black pepper to taste

Red chili sauce/schezuan sauce-2 tbsp.

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

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

Method:

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

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

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

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

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

Recipe-5] STAR ANISE SPICED ZUCCHINI TOSS

Ingredients:

Green zucchini- 150 gms/1 med sized, sliced

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

Oil-1 tsp

Butter-1 tsp

Star anise- 2 no

Garlic-1 tsp sliced

Ginger-1 tsp juliennes

Red chili- 2 no shredded

Green chili- 2 no slit

Spring onion- 2-3 chopped

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

Salt and crushed black pepper to taste

Soy sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Red chili sauce-2 tsp

Green chili sauce- 2 tsp

Water-1/2 cup

Roasted crushed peanuts-2 tbsp.

Corn flour water solution-2 tbsp. to thicken

Spring onion greens-2 tbsp. garnish.

Method:

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

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

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

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

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

Recipe-6] ZUCCHINI CHICKPEA CURRY WITH RICE

Ingredients:

Green zucchini-150 gms, sliced

Yellow zucchini-150 gms, sliced

Boiled chickpeas-1/2 cup

Baby potatoes- 4-5 boiled cut 1 x 2

Oil-1 tsp 

Butter- 1 tsp

Lemon grass- 3-4 pieces

Basil- 8-10 no

Slit red/green chilies-2-3 no

Galangal/ginger-2 tsp sliced

Thai yellow/green/red curry paste-2 tsp

Water/stock-1 and half cup

Coconut milk thick-2 cups

Salt to taste

Sugar-1/4 tsp

Corn flour water solution-2 tbsp. 

Method:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Here are some of my festive recipes for HOLI!

Recipe-1] THANDAI AUR KHAJOOR KI PHIRNI 

Ingredients

Milk- 1 lit.

Sugar to taste

Milkmaid/condensed milk-1/2 can

Mava- 100gms

Green elaichi powder-1/4tsp

Khajoor-4-5 chop

Cashews- 1 tbsp. sliced

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

Thandai syrup- 3-4 tbsp.

Rose petals- 10-12 no. for garnish.

Method:

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

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

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

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

Recipe-2] Mavedaar Nutkhut Gujiyas

Ingredients

For the dough:

Maida-1 cup

Salt -1 pinch

Ghee-3 tbsp.

Water- 2 tbsp.

For the filling:

Khoya- 100gms

Grated dry coconut- 50gms/desiccated/fresh

Chironji- 2 tbsp.

Raisins- 2 tbsp.

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

Green elaichi powder-1/4 tsp

Oil/ghee- for the frying.

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

Method:

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

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

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

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

Recipe- 3] KALI MIRCH WALE NAMAKPARE

Ingredients

Maida- 1 cup

Atta-1 cup

Salt to taste

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

Black pepper- 1 tbsp. Crushed

Warm water- ½ cup or as needed

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

Method:

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

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

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

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

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

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

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

Health Benefits Of Avocado:

*Aids In Digestion & Weight Management.

*Rich In Anti-Aging & Antioxidant Properties

*Good For The Eyes & Brain.

*Helps Treat Vitamin- K Deficiency.

*Reduces Inflammation In Tissues, Muscles & Joints.

*Good For The Skin, Helps Keeping It Glowing.

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

*Helps Detoxifying The Body.

*Good Source Of Potassium & Folate.

*A Great Immunity Boosting Ingredient.

      How To Prepare An Avocado Before Being Used?

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

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

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

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

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

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

     Uses Of Avocado In The Kitchen:

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

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

Some Popular Dishes With Avocado Also Include:

*Avocado & Sun Dried Tomato Bruschetta Italian Concept.

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

*Chilled Avocado And Basil Soup With Olives And Flaxseeds.

*Lime & Avocado Hummus With Burnt Garlic Toasties.

*Baked Avocado Mash With Browned Onions And Sweet Potatoes.

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

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

Here Are A Few Interesting And Easy Recipes Using Avocados:

     Recipe-1] Chicken And Avocado Sandwiches

Ingredients

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

For The Spread:

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

For The Filling:

Avocado-1 Ripe, Peeled And Sliced

Boiled Shredded Chicken-1/2 Cup

Lime Juice-2 Tsp

Salt And Crushed Black Pepper To Taste

Sliced Onions- 1 No

Sliced Tomato-1 No

Fresh Basil Leaves- 5-6 No

Grated Cheese-2-3 Tsp.

Flax Seeds/ Sunflower Seeds- 1-2 Tsp

Coriander/Mint Leaves-2 Tbsp.

Method:

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

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

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

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

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

Recipe-2] Avocado Delight Bowl

Ingredients:

Avocado- 2 No Ripe, Peeled And Cut Into Cubes

Tomatoes- 2 Med Cut Into Cubes.

Onion-1 Med Cut Into Cubes

Cucumber- 1 No Peeled And Cubed

Capsicum-1 No Cut Into Cubes.

For The Dressing:

Olive Oil/ Salad Oil- 2 Tbsp.

Salt And Crushed Black Pepper To Taste

Mustard Paste- 1 Tsp

Sunflower Seeds/ Melon Seeds- 2 Tsp

Mint Leaves- 2 Tbsp.

Coriander Leaves- 2 Tbsp. Chopped

Chili Flakes-1/2 Tsp

Mixed Herbs-1/2 Tsp

Lime Juice-2 Tbsp.

Honey-2 Tsp

Ginger Juice-2 Tsp

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

Method:

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

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

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

Recipe-3] Avocados And Tomatoes On Toast

Ingredients:

Avocado-1 Ripe, Peeled And Mashed.

Cherry Tomatoes- 10-15 No Cut 1 X 2

Olive Oil-2 Tsp

Garlic- 1 Tsp Chopped

Green Chilies-1 Tsp Chopped

Onion-1/2 No Chopped

Lime Juice-2 Tsp

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

Mint And Coriander Leaves-2 Tbsp. Chopped

Salt And Pepper To Taste

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

Salt And Crushed Black Pepper

Roasted Crushed Peanuts-2 Tsp

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

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

Method:

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

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

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

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

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

Recipe-4] Herbed Avocado Dip

Ingredients

Avocado- 2 Ripe, Peeled And Sliced

Blanched Spinach-1/2 Cup

Boiled Chickpeas-1/4 Cup

Mint Leaves- 2- Tbsp.

Coriander Leaves-1/4 Cup

Fresh Basil- 6-8 No

Olive Oil/ Salad Oil-2 Tbsp.

Lime Juice-2 Tsp.

Garlic-1 Tsp Chopped

Salt And Pepper To Taste

Hung Curd/Greek Yogurt-1/4 Cup

Cashews/ Almonds-2 Tbsp.

Sunflower Seeds/ Melon Seeds- 2 Tsp

To Serve With: Assorted Vegetable Sticks/ Crackers Etc.

Method:

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

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

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

Recipe-5] Healthy Avocado Smoothie

Ingredients

Avocado-1 Ripe, Peeled And Sliced.

Banana- 1 Ripe, Peeled And Sliced

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

Curd/Yogurt-2 Tsp

Honey-1 Tsp

Dates-2-3 Chopped

Flax Seeds/ Sunflower Seeds- 1 Tsp

Mint Leaves- 6-8 No

Assorted Nuts-2 Tsp Chopped

Cinnamon Powder-1 Pinch

Method:

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

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

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

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

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

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

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

❤️ Recipe 1: Love at First Sight

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

Ingredients:

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

• Oil – 2 tsp, Butter – 1 tsp

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

• Green chilies – 1 tsp chopped

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

• Salt, pepper, mixed herbs, chili flakes

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

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

• Sliced olives – 2–3 tbsp

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

Method:

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

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

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

🌹 Recipe 2: On a Romantic Evening

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

Ingredients:

• Oil – 2 tsp, Butter – 2 tsp

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

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

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

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

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

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

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

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

Method:

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

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

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

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

💕 Recipe 3: Fusion Feast on First Date

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

Ingredients:

• Chicken/paneer/cauliflower – 300 g

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

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

Method:

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

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

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

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

🍷 Recipe 4: Divinity in a Bowl

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

Ingredients:

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

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

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

• Salt and pepper to taste

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

For the sauce:

• Oil – 2 tsp, Butter – 2 tsp

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

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

• Water – ¼ cup, Salt and pepper to taste

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

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

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

• Grated cheese – ¼ cup

• Garnish: olives, parsley, basil leaves, microgreens

Method:

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

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

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

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

🌈 Recipe 5: Colors of Paradise

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

Ingredients:

• Oil – 2 tsp, Butter – 1 tsp

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

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

• Salt and pepper to taste

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

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

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

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

• Cornflour solution – 2–3 tbsp

• Garnish: spring onion greens, sesame seeds

Method:

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

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

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

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

🍓 Recipe 6: A Hearty Surprise on Valentine’s

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

Ingredients:

• Milk – 500 ml, Sugar to taste

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

• Fresh cream – ½ cup chilled & sweetened

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

• Sponge fingers/crumbs – 1 cup

• Rasmalai/Rossogulla – 3–4 sliced

• Custard apple pulp – ½ cup

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

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

Method:

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

2. Mix chilled custard with sweetened cream.

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

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

5. Repeat layers, garnish, chill before serving.

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

Burger & Slider Fiesta 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 | Tri-Colour Foods To Enjoy On Republic Day! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction To 26th January Republic Day:

Republic Day In India, Celebrated On January 26, Commemorates The Adoption Of The Constitution In 1950, Marking The Country's Transition To A Sovereign Republic. The Day Is Significant For Its Historical Ties To The Struggle For Independence. Key Celebrations Include A Grand Parade In New Delhi, The Hoisting Of The National Flag, And Cultural Events Nationwide. Republic Day Reflects India's Commitment To Democracy And The Values Enshrined In Its Constitution, Emphasizing Patriotism And Unity.

Why It Is Celebrated?

Republic Day In India Is Celebrated To Commemorate The Day When The Constitution Of India Came Into Effect On January 26, 1950. This Event Signifies The Country's Transition From A British Colonial Dominion To A Sovereign Republic. The Constitution Replaced The Government Of India Act (1935), Establishing India As A Sovereign, Socialist, Secular, And Democratic Nation. Republic Day Honors The Ideals Of Democracy, Justice, Liberty, And Equality Enshrined In The Indian Constitution and serves as a reminder of the sacrifices made during the struggle for independence.

Recipes Using Tri-Colour For 26th January 2026.

Tri-Colour Salad

Ingredients:

Salad Base:

• 1 Cup Paneer (Indian Cottage Cheese), Cubed

• 2 Cups Iceberg Lettuce, Cubed

• 1 Cup Carrots, Julienned

Dressing:

• 3 Tablespoons Olive Oil

• 2 Tablespoons Lemon Juice

• 1 Teaspoon Dijon Mustard

• Salt And Pepper To Taste

Garnish:

• Fresh Mint Leaves, Chopped (Optional)

Instructions:

1. Cube The Paneer, Cube The Iceberg Lettuce, And Julienne The Carrots.

2. In A Small Bowl, Whisk Together Olive Oil, Lemon Juice, Dijon Mustard, Salt, And Pepper.

3. In A Large Bowl, Combine The Paneer Cubes, Iceberg Lettuce Cubes, And Julienned Carrots.

4. Pour The Dressing Over The Salad Ingredients And Gently Toss To Ensure Even Coating.

5. Sprinkle Chopped Fresh Mint Leaves For A Burst Of Flavour (Optional)

6. Serve The Paneer, Iceberg, And Carrot Salad Immediately As A Delightful And Crunchy Dish.

Cucumber, Carrot, and Mango Salad

Ingredients

• 1 Large Cucumber

• 1 Medium Carrot

• 1 Green Mango

• 1 Small Red Onion, Finely Sliced

• 1 Small Green Chili (Optional), Chopped

• 1 Teaspoon Finely Chopped Coriander Leaves

• 1 Tablespoon Vinegar

• 1 Tablespoon Olive Oil

• Salt

• Pepper

Instructions

1. Peel And Wash Cucumber, Carrot And Mango

2. Pat Dry With A Paper Towel

3. Finely Grate Cucumber, Carrot And Mango

4. In a bowl, Carrot, Mango, Sliced Onion And Chilli

5. Add The Vinegar, Olive Oil, Salt And Pepper To Taste

Tri-Color Puri:

Ingredients:

Orange Puri:

• 1 Cup Semolina (Sooji/Rava)

• 1/2 Cup Carrot Puree

• Water (As Needed For Dough)

• Salt To Taste

White Puri:

• 1 Cup Whole Wheat Flour (Atta)

• Water (As Needed For Dough)

• Salt To Taste

Green Puri:

• 1 Cup Spinach Puree

• 1 Cup Whole Wheat Flour (Atta)

• Water (As Needed For Dough)

• Salt To Taste

• Oil For Frying

Instructions:

1. For Each Colour, Mix The Respective Flour Or Semolina With The Puree (Carrot Or Spinach).

2. Add Water Gradually To Form A Smooth And Pliable Dough.

3. Add Salt To Each Dough For Taste.

4. Divide Each Dough Into Small Portions.

5. Allow The Dough Portions To Rest For At Least 15-20 Minutes.

6. Roll Each Portion Into Small Discs (Puris) Using A Rolling Pin.

7. Heat Oil In A Pan For Frying.

8. Fry The Puris Until They Puff Up And Turn Golden Brown.

9. Arrange The Tri-Colour Puris On A Plate, Representing The Indian Flag's Colours.

Tri-Colour Dumplings:

Ingredients:

• Dumpling Wrapper Dough:

• 1 Cup All-Purpose Flour

• Water (As Needed)

• Pinch Of Salt

• Filling:

• For Simplicity, Use A Common Filling Like Minced Meat Or Vegetable Filling For All Colours.

• Natural Colouring:

• Orange: 1/2 Cup Carrot Puree

• White: Plain Dumpling Dough

• Green: 1/2 Cup Spinach Puree

Instructions:

1. Mix All-Purpose Flour, A Pinch Of Salt, And Water To Form A Smooth Dough.

2. Divide The Dough Into Three Equal Portions.

3. For The Orange Portion, Mix Carrot Puree With One Portion Of The Dough.

4. For The Green Portion, Mix Spinach Puree With Another Portion.

5. Leave The Third Portion As It Is For The White Colour.

6. Roll Out Each Portion Of The Dough Into Thin Circles To Create Wrappers.

7. Place A Spoonful Of The Desired Filling In The Center Of Each Wrapper.

8. Fold And Pleat The Wrappers To Seal The Dumplings.

9. Steam The Dumplings For About 10-12 Minutes Or Until Cooked.

10. Alternatively, Pan-Fry The Dumplings For A Crispy Texture.

11. Arrange The Tri-Colour Dumplings On A Plate, Showcasing The Colours.

12. Serve With Your Favourite Dipping Sauce.

Tri-Colour Peda:

Ingredients:

Base Peda Mixture:

• 1 Cup Khoya (Mawa)

• 1/2 Cup Sweetened Condensed Milk

• 1/4 Cup Powdered Sugar

• 1/4 Teaspoon Cardamom Powder

Natural Colourings:

• Orange: Saffron Strands Soaked In Warm Milk Or Orange Food Colouring

• White: Base Peda Mixture As Is

• Green: Pistachio Paste Or Spinach Puree

Garnish (Optional):

• Chopped Pistachios, Almonds, Or Edible Silver Foil

Instructions:

In A Non-Stick Pan, Cook Khoya, Sweetened Condensed Milk, And Powdered Sugar Over Low Heat Until The Mixture Thickens.

Add Cardamom Powder, Mix Well, And Let It Cool.

Divide The Base Peda Mixture Into Three Equal Parts.

For The Orange Portion, Add Saffron Strands Soaked In Warm Milk Or Orange Food Colouring.

For The Green Portion, Mix In Pistachio Paste Or Spinach Puree.

Take A Small Portion Of Each Coloured Mixture And Shape Them Into Small, Round Pedas.

Arrange The Orange, White, And Green Pedas In A Tricolour Pattern On A Plate.

Garnish With Chopped Pistachios, Almonds, Or Edible Silver Foil For An Added Touch.

Let The Pedas Set In The Refrigerator For A Short While Before Serving.

Tri-Colour Modak:

Ingredients:

• For The Modak Outer Covering:

• 1 Cup Rice Flour

• 1.5 Cups Water

• 1/2 Teaspoon Ghee

• A Pinch Of Salt

• For The Modak Filling:

• 1 Cup Fresh Coconut, Grated

• 3/4 Cup Jaggery, Grated

• 1/2 Teaspoon Cardamom Powder

• 1/4 Cup Chana Dal (Bengal Gram), Roasted And Powdered (Optional)

Natural Colourings:

• Orange: Saffron Strands Soaked In Warm Milk Or Orange Food Colouring

• White: Base Modak Mixture As Is

• Green: Spinach Puree

Instruction:

1. Outer Covering:

2. Boil Water, Ghee, And A Pinch Of Salt.

3. Gradually Add Rice Flour, Stir To Avoid Lumps.

4. Cook Until Dough-Like, Cool, And Knead To A Smooth Texture.

5. Heat Jaggery Until Melted.

6. Add Grated Coconut And Cardamom, Stir.

7. Optionally, Mix In Roasted Chana Dal Powder.

8. Cook Until Thickened, Then Cool.

9. Divide Outer Covering Into Three Parts.

10. Add Colourings -Saffron For Orange, Leave One Part White, And Mix Spinach Puree For Green.

11. Flatten Small Portions Of Each Coloured Dough.

12. Place Coconut-Jaggery Filling In The Center.

13. Gather Edges To Form Modak Shape, Seal.

14. Repeat For Each Colour.

15. Arrange Tri-Colour Modaks On A Plate.

16. Serve These Vibrant Modaks As Prasad Or Enjoy As A Festive Treat.

Conclusion

In Summary, Republic Day In India, Celebrated On January 26th, Commemorates The Adoption Of The Constitution In 1950, Signifying The Country's Transition To A Sovereign Republic. The Tricolor Recipes Not Only Add A Festive Touch But Also Symbolize The Values Of Unity And Diversity. As We Enjoy These Dishes, Let's Reflect On The Sacrifices Made For Independence And The Shared Commitment To Democracy. Happy Republic Day!

Ingredient Ideology l Shakshuka Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy & Versatile

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Ingredient Ideology - Steaming: The Way to Good Health By Dr. Kaviraj Khialani – Celebrity Master Chef

Introduction

Steaming is a method of cooking that uses moist heat. The heat is created by boiling water, which vaporizes into steam. The steam transfers heat to the food and cooks it. Unlike boiling, the food is kept separate from the water and only comes into direct contact with the steam.

Steaming is considered one of the healthiest cooking techniques. It preserves nutrients, requires less water, and is energy efficient due to the excellent heat transfer properties of steam.

History and Techniques

• Ancient steam pits used for cooking have been found in the American Southwest dating back 5,000 years.

• In Japan, glutinous rice is steamed to prepare Mochi rice cakes, while traditional sweets like wagashi often involve steaming dough.

• In Western cooking, steaming is mostly used for vegetables, though seafood like clams are also steamed.

• In Chinese cuisine, steaming is common for seafood and meat dishes such as whole fish, crab, pork spare ribs, and chicken.

Modern steaming can be done using:

• Food steamers (metal, bamboo, or wood)

• Woks with steaming racks

• Microwave steamers

• Specialized steam ovens

Benefits of Steaming

• Retains nutrients and natural flavors

• Produces moist, tender textures

• Requires minimal oil or fat

• Suitable for vegetables, seafood, poultry, and even dough-based dishes like buns and cakes

Healthy Steamed Recipes

Recipe 1: Steamed Veggie Platter

Ingredients

• Carrots – 1 cup, cubed

• French beans – ½ cup, cut

• Green zucchini – ½ cup, cubed

• Yellow zucchini – ½ cup, cubed

• Asparagus – 10–12 pieces, cut

• Cauliflower – 10–12 florets

• Broccoli – 10–12 florets

• Mushrooms – 4–5, cut into halves

• Baby potatoes – 3–4, halved

• Snow peas – 100 g

• Bell peppers (red/green/yellow) – ½ cup, cubed

For the dressing

• Olive oil – 2 tbsp

• Star anise – 1–2

• Garlic – 3–5 cloves

• Mustard paste – ½ tsp

• Soy sauce – 1–2 tsp

• Tomato sauce – 2–3 tsp

• Parsley – 1 tbsp, chopped

• Lime juice – 2–3 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and crushed black pepper – to taste

Method

1. Wash and prepare all vegetables. Soak cauliflower and broccoli in salted vinegar water for 5 minutes, rinse well.

2. Preheat the steamer, add water, and arrange vegetables in compartments. Steam until tender.

3. For the dressing, heat olive oil in a pan, add garlic, star anise, sauces, herbs, and lime juice. Cook for 2–3 minutes.

4. Serve steamed vegetables warm with the dressing.

Recipe 2: Soy Mustard Marinated Chicken

Ingredients

• Chicken (legs/thighs/breast) – 750 g, cut

For the marinade

• Olive oil – 2–3 tbsp

• Mustard paste – 2 tsp

• Lime juice – 2–3 tsp

• Soy sauce – 2–3 tbsp

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• White vinegar – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Celery – 1 stalk, cut

• Bay leaf – 2

• Crushed black peppercorns – 1 tsp

• Salt and pepper – to taste

Method

1. Wash chicken, remove skin if desired. Marinate with all ingredients for 30–45 minutes.

2. Preheat steamer, arrange chicken with shallots, celery, and sweet potatoes. Steam for 15–20 minutes, brushing with marinade occasionally.

3. Thicken leftover marinade with cornflour slurry, serve as sauce.

4. Plate chicken with vegetables, drizzle sauce, and serve hot with bread rolls or wine.

Recipe 3: Steamed Ginger Lime Prawns

Ingredients

• Prawns – 750 g, cleaned, tail-on

For the marinade

• Olive oil – 2 tbsp

• Lime juice – 2–3 tsp

• Ginger – 2–3 tsp, julienned

• Orange segments – ½ cup

• Lemongrass – 3–4 pieces

• Kaffir lime leaves – 3–4

• Thai red chilies – 2–3, slit

• Green chilies – 2–3, slit

• Mustard paste – 1 tsp

• Coriander leaves – 2–3 tbsp, roughly cut

• Sweet lime slices – 3–4

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

To serve with: Lemon garlic butter sauce, dill mayo, or pepper butter sauce.

Method

1. Clean and devein prawns, soak briefly in salted vinegar water, rinse.

2. Mix marinade, coat prawns, refrigerate for 20–30 minutes.

3. Line steamer with banana leaf, arrange prawns, brush with marinade. Steam for 6–8 minutes.

4. Serve hot with choice of sauces.

Recipe 4: Steamed Honey Chili Lime Fish

Ingredients

• Fish fillets – 500–750 g

For the marinade

• Olive oil – 2–3 tsp

• Lime juice – 2–3 tsp

• Lemon zest – 1 tsp

• Lemongrass – 5–8 pieces

• Lemon leaves – 4–5

• Basil leaves – 4–5

• Red chilies – 3–4, slit

• Green chilies – 3–4, slit

• Thai red curry paste – 2–3 tsp

• Honey – 2–3 tsp

• Soy sauce – 2–3 tsp

• Chili vinegar – 2–3 tsp

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

• Fresh herbs – parsley/dill/coriander

Method

1. Marinate fish with all ingredients for 20 minutes.

2. Line steamer with banana leaf, place fish, brush with marinade. Steam for 7–8 minutes.

3. Heat leftover marinade with coconut milk and basil, thicken with cornflour slurry.

4. Serve fish with sauce and steamed rice.

Recipe 5: Citrus Lobster Steamed Delight

Ingredients

• Lobster – 2, meat removed, shells blanched

For the marinade

• Olive oil – 2–3 tbsp

• Lime juice – 2–3 tbsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Cumin seeds – 1 tsp, roasted & crushed

• Curry leaves – 10–12

• Lemongrass – 5–6 pieces

• Lime slices – 4–5

• Red chili flakes – ½ tsp

• Mixed herbs – ½ tsp

• Salt and pepper – to taste

For the sauce

• Butter – ¼ cup

• Garlic – 1 tsp, sliced

• Shallots – 5–7, sliced

• Parsley – 2–3 tbsp, chopped

• Lime juice – 2–3 tbsp

• Cherry tomatoes – 6–8

• White wine – 2–3 tbsp (optional)

• Salt and pepper – to taste

Method

1. Marinate lobster flesh for 30 minutes.

2. Steam lobster for 8–10 minutes, brushing with marinade.

3. Prepare sauce by sautéing garlic, shallots, parsley, lime juice, and cherry tomatoes in butter.

4. Serve lobster with sauce hot.

Recipe 6: Steamed Stuffed Chicken Breasts

Ingredients

• Chicken breasts – 500–750 g, 3–5 pieces

For the marinade

• Olive oil – ¼ cup

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Honey – 2–3 tsp

• Brown sugar – 2–3 tsp

• Red chili sauce – 2 tsp

• Capsico sauce – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and pepper – to taste

For the stuffing

• Mashed potatoes – 2–3 cups

• Garlic – 2 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 1 tsp, chopped

• Green peas – 1 cup, boiled

• Grated cheese – ½ cup

• Black & green olives – 2 tbsp each, sliced

• Parsley/coriander – 2 tbsp, chopped

• Mixed herbs – ½ tsp

• Garam masala – ½ tsp

• Salt and pepper – to taste

For the sauce

• Mayonnaise – 1 cup

• Cream cheese – 2–3 tsp

• Olive oil – 2 tsp

• Curry leaves – 10–12

• Slit red chilies – 2–3

• Shallots – 2–3 tbsp, sliced

• Coriander leaves – 2 tbsp, chopped

• Lime juice – 2 tsp

• Peanut butter – 2 tsp

• Assorted seeds – 2 tsp (pumpkin, sunflower, flax)

Method

1. Prepare chicken breasts by slitting open and marinating inside and out.

2. Cook stuffing ingredients in oil for 3–4 minutes, add cheese, cool, and fill chicken breasts. Seal and refrigerate for 20 minutes.

3. Mix sauce ingredients, chill for 20 minutes.

4. Steam stuffed chicken for 20–25 minutes.

5. Slice breasts to reveal stuffing, serve with chilled sauce.

Conclusion

Steaming is a versatile, nutrient-preserving, and health-conscious cooking method. From vegetables to seafood and poultry, it offers endless possibilities for creating delicious, wholesome meals. With the right marinades and accompaniments, steamed dishes can be both flavorful and satisfying, making steaming a true way to good health.

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

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

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

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

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

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

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

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

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

Health Benefits of Soy Milk:

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

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

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

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

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

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

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

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

Culinary Uses of Soy Milk:

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

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

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

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

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

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

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

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

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

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

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

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

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

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

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

Chefs Variations:

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

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

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

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

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

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

Serve chilled.

Chefs Variations:

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

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

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

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

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

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

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

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

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

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

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

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

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Brief about the writer:

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

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

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

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

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

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

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

Here are a few Health Benefits of AMLA:

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

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

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

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

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

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

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

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

1. Amla in making our classic style indian pickle.

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

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

4. Amla in the form of condiments like chutney.

5. Amla as dehydrated form or powdered forms.

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

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

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

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

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

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

Recipe-1] AMLA GAJRELA RAITA

Ingredients:

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

Carrot-1 med sized, peeled and grated.

Fresh grated coconut

Green chili- 1 no cut into small pieces.

Curd- 2 cups, beaten.

Salt to taste

Sugar if needed.

Mint leaves- 10-12 no

Coriander leaves- 2 tbsp.

For the tempering on the raita:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Curry leaves- 10-12 no

Hing- 1 pinch

Cumin seeds-1/2 tsp

White sesame seeds-1/2 tsp

Method:

1. Prepare all the ingredients for the Amla raita.

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

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

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

Recipe-2] AMLA KA ANOKHA ANDAZ

Ingredients:

Amla- 10-12 no.

Ingredients for making the Amla pickle masala:

Kashmiri red chili powder- 1 tsp

Salt- ½ tsp

Mustard seeds- ½ tsp

Jaggery-2 tbsp. grated

Turmeric powder-1/4 tsp

Fenugreek seeds-1/2 tsp

Hing-1 pinch

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Sesame oil/ regular oil- ¼ cup

Method:

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

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

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

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

Recipe-3] MASALEDAAR AMLA

Ingredients:

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

Oil- 2 tsp 

Ghee- 2 tsp

Hing-1/4 tsp

Ajwain-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds- ½ tsp

Ginger- 1 tbsp. chopped

Green chili-1 tsp chop

Red chili-1 no shredded.

Onion- 1 small chopped

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Tamarind pulp-2 tsp or as per taste

Jaggery- 2-3 tsp or as per taste.

Salt to taste

Coriander leaves-2 tbsp. chopped.

Roasted crushed peanuts-1 tbsp. optional.

Method:

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

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

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

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

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

Recipe- 4] TADKEWALA AMLA RICE

Ingredients:

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

Oil- 2 tsp

Ghee- 2 tsp

Amla- 4- 5 pieces.

Jaggery- 2 tsp grated or as per taste.

Hing- ¼ tsp

Mustard seeds- ½ tsp

Split urad dal-1 tsp

Split Bengal gram-1 tsp

Cumin seeds-1/2 tsp

Red chilies-2 no slit

Green chili- 2 no slit

Curry leaves- 4-5 no

Turmeric powder-1/2 tsp

Salt to taste

Coriander leaves- 2 tbsp. chopped

Fresh desiccated coconut-2 tbsp.

Fried sliced cashews- 2 tsp.

Method:

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

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

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

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

Recipe-5] AMLA KA COOLER

Ingredients

Amla- 5-6 no.

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

Mint leaves- 10-12 no.

Roasted crushed jeera powder- ½ tsp.

Green cardamom powder-1 pinch optional.

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

Water and ice cubes as needed

Lemon juice-1 tsp.

Ginger- 1 tbsp. juice.

Method:

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

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

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

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

Ingredient Ideology | Continental Chicken Delicacies By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Food and its traditional heritage from various parts of the globe is an absolute pleasure to try and especially when it comes to french cuisine it has been the pioneer and the very first one to set standards of taste and flavor with minimal use of ingredients yet creating world famous delicacies to entice the palates of a number of food connoisseurs.

Continental cooking is not only adaptable, easy to do but also full of flavors which are masked by over spicing and confusing the real taste of the ingredients which usually is preferred by those who look for simplicity and clarity on what is must be on the plate. The choicest use of herbs, seasonings, wines and other basic ingredients have been there among us since a long time now and we must try indulging into these recipes too for a change!

Do try out these chicken recipes with variations for the vegetarians as well with a twist of taste and a continental finesse attached:

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

1 tsp Fresh thyme/ parsley as available can be used for more flavor.

Method: cut, clean, wash and pat dry the chicken thighs/drumsticks as being used. Ideally the cuts of chicken are used with the skin and bone on which can be a matter of choice. In a mixing bowl add little oil and mustard paste, salt, pepper, herbs, wine and mix well. Add the chicken pieces and mix well in the marination and keep refrigerated for 20-30 mins. Meanwhile prepare chicken stock using either chicken bones with some onion, carrot, celery, bay leaves and peppercorns steeped in water and simmered for around 20-25 mins or else we can also use the readily available chicken stock cubes as well 1-2 cubes should be good if being used. Heat oil and butter in a pan and saute the garlic, onions, add in the bay leaves and peppercorns followed by the marinated chicken pieces and saute it all for 2-3 mins, add the flour and saute for 30 seconds, add in the stock or cubes plus water enough to cover the chicken pieces in the pan. Cover and cook for 6-8 mins on a medium flame. Add in the capsicums and cook for another 5-8 mins until just done. Add fresh herbs like parsley etc and serve the preparation with warm bread rolls and butter.

*Chefs Variations: the same recipe can be done using paneer, tofu, soy chunks in combination with fresh veggies like carrots, sweet potatoes, pumpkin, beans, zucchini etc. using wine is also optional when we do it veg.

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

2 tbsp. saffron solution soaked in ¼ cup warm water/milk using around 6-8 strands of saffron.

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

1 egg yolk mixed with 3 tbsp. fresh cream to be used to finish off the sauce.

Micro-greens/ sliced pistachios/slivered almonds etc for garnish.

Method: prepare the chicken cuts and in a mixing bowl apply a basic marination of oil, salt, pepper, mixed herbs some white wine and mix well keep refrigerated for 20-30 mins. Heat oil and butter in a pan and saute the spices and garlic, onions until translucent for 1-2 mins. Add in the chicken pieces and saute them on a high flame for a minute and add in the flour cook for 30 seconds, add in the stock and allow the chicken to cover up and cook for 10-12 mins on a medium flame. Add in some more seasonings to taste and reduce the flame to low and then slowly add in the egg yolk and cream mixture and very slowly blend it into the chicken and the gravy, also add in the saffron solution and cook on a low flame for 3-4 mins more. Finally check for taste add garnishes as desired and enjoy this recipe with steamed rice or french bread.

*Chefs Variations: for the veg options in this case I recommend to use veg cutlets which can be prepared using carrots, beans, potatoes, yam or sweet potato as well, shallow fry them and top it up with the saffron cream sauce, avoid the egg in the final touch to the sauce and serve.

Recipe-3] SAUTE CHICKEN MADAGASKAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

Method: clean, wash and pat dry the chicken pieces as being used and ideally we make it with the skin on for more flavor and taste. Prepare a basic marination with a little oil, mustard paste, salt, pepper, few herbs and wine and apply on the chicken pieces and keep in the fridge for 20 mins. Heat little oil and butter in a pan add in the bay leaves, peppercorns, garlic, onions and saute until lightly browned, add in the chicken pieces and lightly brown them as well in the pan and then add celery, flour and cook for 30 seconds followed by the tomato puree, carrots and potatoes some more seasonings and herbs to taste along with sliced sausages and stock/water enough to level up the chicken and veggies and cover, simmer for 18-20 mins. Check for taste and adjust accordingly and serve hot garnished with fresh herbs, this recipe goes well with a onion pilaf rice or steamed herbed bread rolls or garlic bread.

*Chefs Variations: to prepare this recipe in the veg option I tried the same with grilled tofu slices, sliced baked sweet potatoes, cottage cheese cutlets can be served with this sauce as well, also using assorted veggies like broccoli, shitake mushrooms, water chestnuts, bamboo shoots, sprouts and pumpkin the same recipe turns out well.

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

Method: prepare the chicken breast pieces slit them horizontally open to create a pocket and apply the marination as mentioned and keep refrigerated for 20 mins. Meantime combine together the ingredients for the stuffing and place it inside the slit chicken breast pieces and place it on a greased baking tray and cook it in the oven for 15-18 mins at 160 degrees Celsius and remove, keep aside. To prepare the sauce heat oil and butter in a pan add in the sliced onions and brown them to a nutty golden color, add in the garlic and herbs and saute for a few seconds, add some refined flour, cook for 30 seconds add in the chicken stock or water and thicken up the sauce a little. For plating the recipe arrange the stuffed chicken breasts on the dinner plate and top with some caramelized onion sauce and place some buttered vegetables like potatoes, carrots, blanched beans on the side and serve it as a main course with some freshly baked bread.

*Chefs Variations: the similar concept of stuffing works with egg plants as well, try sandwiching marinated sliced eggplants with the same recipe and cook them in the oven and top it with the same sauce for a different taste. Also we can stuff variety of vegetables like scooped out zucchini cups, sweet potato boats can be prepared and stuffed the same way too.

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

750gms-1 kg chicken pieces assorted cuts could be used.

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

Method: prepare the chicken cuts ideally use boneless pieces which can be slit open as desired for the recipe and apply the marination and keep refrigerated for 20 mins. In a pan saute the ingredients for the stuffing and cook for 2-3 mins and remove cool. Stuff the chicken pieces with the spinach filling and place the chicken pieces on a bed of white sauce in a baking dish. Pre-heat the oven to 180 degrees Celsius and bake the chicken recipe for 12- 18 mins or until well done. Remove and top with fresh herbs and cherry tomatoes and serve hot with sliced multi-grain bread/ brown bread/ oatmeal bread etc.

*Chef’s Variations: I would suggest to prepare this recipe with cottage cheese sliced sandwiched with the spinach filling and bake it the same way cover with an aluminum foil in order to prevent the cottage cheese getting very tough with the oven temperature. Also we can try slicing assorted veggies like bottle gourd, pumpkin slices, par boiled sweet potato slices etc to add more variety into this recipe.

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

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

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

Here are a few interesting ideas with Sandwiches.

Recipe-1] TRIO HERBED TOMATO- SPINACH SANDWICH

Ingredients

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

2 tsp olive oil.

1 tsp chopped garlic.

1 small onion sliced.

½ bunch spinach cleaned and blanch the leaves & refresh.

Salt and crushed black pepper to taste.

½ tsp mustard paste.

1-2 tbsp. butter.

1- 2 tomatoes sliced and de-seeded.

¼ cup cheese grated- processed/parmesan cheese.

10-12 no fresh basil leaves.

½ tsp chili flakes.

To serve with:

Tossed salad/ chips/ tomato ketchup/ dips.

Method:

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

Recipe-2] COWBOY’S PASSION TANGY CORN SANDWICH

Ingredients

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

2 tsp peanut butter.

1 tsp oil.

1 tsp garlic- chopped.

Salt and pepper to taste.

1 cup American sweetcorn, boiled.

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

½ tsp mixed herbs.

½ tsp chili flakes.

2 tsp tomato ketchup

2 tbsp. grated cheese

2-3 sliced black/green olives.

1 tsp parsley, chopped.

Method:

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

Recipe-3] THE LAYERED PERSONA SANDWICH

Ingredients

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

2 tsp butter

2 tsp mayonnaise

Salt and pepper to taste

1 cup assorted lettuce leaves.

1 red ripe tomato, sliced

1 ripe avocado- peeled, stones and sliced.

2 tbsp. cream cheese.

2 no chicken breasts, boiled/grilled and sliced.

2 no boiled eggs sliced.

2-3 no jalapenos- sliced.

8-10 no fresh basil leaves.

Method:

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

Recipe-4] CHICKEN MAYO CROISSANT SANDWICH

Ingredients:

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

For the filling:

½ cup mayonnaise or hung curd could also be substituted.

½ cup boiled chopped or shredded chicken.

2 no cubes of hard boiled eggs-optional.

Salt and pepper to taste

2-3 cheese slices –optional

¼ cup shredded cabbage- white or purple

Lettuce leaves- as needed to place in the sandwich.

4-5 no slices of cucumber

4-5 no sliced tomatoes.

3-4 no sliced olives- black or green.

Method:

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

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

Ingredients:

4-6 slices brown/multi-grain bread

½ cup mayonnaise

Salt and pepper to taste

½ tsp mustard paste

2-3 tbsp. sliced black/green olives

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

1 no boiled peeled cubed potato

2 tsp cream cheese/ feta cheese

½ tsp chili flakes

½ tsp mixed herbs

½ cup lettuce leaves

3-4 no cherry tomatoes or tomato slices

2-3 jalapeno peppers sliced.

4-5 slices of cucumber

1 small onion sliced.

Method:

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

Recipe-6] PEPPERY COTTAGE CHEESE SANDWICH

Ingredients:

4-6 slices of white/brown bread

For the filling:

2 tsp oil

1 cup paneer grated

1 small onion chopped

½ chopped green capsicum

1 green chili chopped

Salt and pepper to taste

½ tsp chaat masala

1 tsp schezuan sauce

2 tsp tomato ketchup

2 tsp grated cheese

½ cup lettuce leaves

2 tbsp. butter to apply on the bread slices.

Method:

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

Ingredient Ideology | Yummy Recipes Using Purple Cabbage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanin’s and kaempferol. In fact, it often contains higher amounts of these than green cabbage. While it is also addressed as red cabbage, Red cabbage is a nutrient-rich, cruciferous, or Brassica vegetable that's related to cauliflower and kale. It's sometimes called purple cabbage since its leaves are a dark purple-reddish color. Red cabbage typically is a little smaller and denser than green cabbage, and has a more peppery taste.

Some people wonder what is so special about this cabbage? And the very prompt reply to that implies that It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes, while The purple color in red cabbage comes from a class of pigment molecules called anthocyanin’s. It turns out that anthocyanin’s are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries.

Purple cabbage can also be roasted or sautéed with meats or beans, or it can be shredded and used as a nutrient-rich garnish for soups, salads, and warm dishes. It also offers an antioxidant-rich and visually appealing alternative to green cabbage in coleslaw or sauerkraut, or it can be fermented to make kimchi. While it remains easy to adapt into our diets and cooking in a number of ways Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.

Here are a few health benefits of Purple Cabbage:

1. Purple cabbage is regarded as good for our skin and it also protects us against radiation.

2. Purple cabbage is also good for the brain health and also takes good care of our bone health and wellness, hence it should be consumed.

3.Purple cabbage is helps in weight loss, in digestion as well. It is also considered beneficial since it regulates our blood pressure.

4.Purple cabbage is also good for us since it has a good quantity of water present in it, besides it also prevents constipation and also prevents acne.

5.Purple cabbage is also a good detoxifying ingredient in addition to that it is also good for eye health and vision.

Here are a few of my favorite ways with Purple Cabbage:

Recipe-1] VEGGIE SPROUT CABBAGE ROLLS

Ingredients:

Purple / red cabbage leaves- 150- 200 gms, cleaned.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Beansprouts-1 cup, steamed

Mushrooms- 1 cup, sliced

Boiled and crushed sweet corn-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Tomato sauce- 2-3 tsp

Grated cheese- 2-3 tbsp.

Chopped parsley-2-3 tsp

Schezuan sauce- 2-3 tsp

Method:

1. Prepare all the ingredients for the cabbage rolls.

2. Clean up the leaves, sort them out and wash them well, place them in a hot water steamer for 2-3 mins and remove, place them in chilled water, since we may need to trim the leaves a little before rolling.

3. Once the ingredients for the stuffing are ready, heat oil and butter in a pan saute the garlic, onions for a few seconds, add in the mushrooms, corn, beansprouts, saute them add in salt, pepper, herbs, chili flakes, cook for 2 mins.

4. Add in the tomato sauce, schezuan sauce, and cook the mixture for 2-3 mins, turn off add in the parsley, cheese and mix lightly. Place the stuffing in between the steamed cabbage rolls, secure them well and roll up, place them back into the steamer and steam them for 2-3 mins more.

5. Serve the stuffed purple cabbage leaves with an assortment of dips, sauces, chutneys, spreads etc and enjoy it like a starter/ snack.

Recipe-2] VITAMIN ENRICHED CABBAGE TOSSED SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ cos lettuce- 2 cups

For the body of the dressing:

Purple cabbage-1 cup shredded

Orange segments- ½ cup cleaned

Apple/ pears- ½ cup cubed

California grapes- ½ cup

Shallots- 4-5 no, sliced

Boiled sweet potato cubes- ½ cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Mustard paste-1 tsp

Honey-1 tsp

Chaat masala- ¼ tsp

Lime juice- 2 tbsp.

Fresh squeeze of orange-1/4 cup

Fresh parsley- 2 tsp chopped

Crushed black pepper-1/2 tsp

Flax seeds/ pumpkin seeds – 1 tsp

For the garnish of the salad:

Almond flakes- 2-3 tsp

Cashews- 2-3 tsp 

Fresh basil leaves- -5-6 no

Microgreens- ¼ cup

Cherry tomatoes-3-4 no cut 1 x 2

Pineapple cubes- ½ cup

Method:

1. Prepare all the four parts of the salad and keep them chilled.

2. Arrange the bed of lettuce leaves of your choice on a serving plate/ platter and proceed with the next step.

3. In a mixing jar combine together the ingredients for the dressing as listed and give it a nice shake and stir well.

4. Just before serving toss the salad and dressing together and place it on the base of the lettuce leaves, decide the garnish and do so appropriately, at times we also use chopped dates, walnuts, pine nuts etc as well to garnish the salad, for non-veg we can also add shredded boiled chicken or chicken sausages etc.

Recipe-3] BEAN AND CABBAGE TACO SHELLS

Ingredients

For the taco filling:

Purple cabbage-150 gms, shredded

Bean sprouts-1/4 cup

Baked beans/ chickpeas/ black eyed beans/peas- 1 cup cooked

Salt and pepper to taste

For non-veg filling:

Boiled shredded chicken/ roast chicken with makhani salsa etc

For veg filling options:

Capsicum/ paneer tikka/ paneer bhurji/ mix veggies tossed in cheesy white sauce etc

For the sauces to go along in the tacos:

Mexican peri chili salsa sauce/ pesto peri spice spread/ hung curd and re-fried bean hummus in the form of a spread.

For the toppings and garnishes:

Grated cheese/ fresh herbs like parsley/thyme/ coriander etc

Jalapeno peppers/ olives – black /green etc can be added.

Method:

1. Prepare and assemble all the ingredients for the taco shells.

2. This recipe works well If we do like a live counter or a live taco counter where the guests can choose between the assortment of fillings, spreads, sauce etc.

3. Add in the purple cabbage shreds towards the end and place assortment of garnishes of your own choice and color.

Recipe-4] QUINOA CABBAGE BOWL

Ingredients:

Purple cabbage-150gms, cut into small dices / cubes 

For cooking the cabbage bowl:

Oil-2 tsp 

Butter-2 tsp

Garlic- 1 tsp chopped

Ginger – 1 tsp chopped

Chilies- 2-3 tsp

Onion-1 small chopped

Quinoa- 1 cup cooked

Green peas-1/4 cup cooked

Cauliflower- 500 gms, cleaned, blanched

Purple cabbage-1 cup 

Sweet corn-1/2 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1 tsp chopped

Peanut butter-2 tsp

Soy sauce-2 tsp

Spring onion greens- 2-3 tbsp.

For the dressing:

Olive oil-2 to tsp

White vinegar-2 tsp

Lime juice-2 tsp

Roasted crushed cumin seeds-1/2 tsp

Mint leaves- 10-12 no

Cheese- 2-3 tsp grated or use cream cheese

For non-veg: add chopped salami, bacon, chicken/ roast chicken pieces, chicken tikka etc.

For the garnishing:

Assorted nuts/ assorted seeds/ micro- greens/ jalapeno/ olives use.

Method:

1. Prepare all the ingredients for the one meal dish.

2. To cook up the cabbage bowl, heat oil and butter in a pan, lightly saute the ingredients one by one, can add in the green peas and cauliflower, followed by any other choice of ingredients as included in the recipe.

3. Give it all a nice mix, add in the seasonings, herbs, chili as per taste and cook for 8-10 mins on a low flame, add a little stock or water and cook it all up well. 

4. Add in the cooked quinoa and cabbage pieces, peanut butter and soya sauce, chili sauce if desired and toss it all up well. Add in parsley/coriander leaves/mint leaves etc and add nuts/ seeds for garnish and serve warm, add a squeeze of fresh lime juice, add cherry tomatoes and relish this healthy bowl.

Recipe-5] QUICK TOSSED CABBAGE AND APPLE

Ingredients:

Purple cabbage-150 gms, shredded

Green apple/red apple- 1 -2 med sized, small dices

Salt and pepper to taste

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Celery- 2-3 tbsp. chopped

Onion-1 small chopped

Parsley-2 tsp chopped

Sugar- 1 tsp

White wine-2 tsp

White vinegar-1 tsp

Raisins-2-3 tsp

Walnuts-2-3 tbsp. sliced

Additional ingredients for non-veg:  use bacon, sausages, salami cubes etc in the same recipe as well for a varied flavor.

Method:

1. Assemble and prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, quickly add in the garlic, onions, celery and cook for 1 min.

3. Add in the apples and cabbage and cook in the mixture for 2-3 mins, add in the sugar, salt, pepper, white wine/ vinegar/

4.Give it all a nice toss and check for a balanced taste and flavor in the brand.

5. This tossed cabbage and apple recipe can be enjoyed as a relish/pickle format as well and can be enjoyed in a number of ways.

Recipe-6] RIZO CHICKEN CABBAGE CUPS

Ingredients:

Purple cabbage cups- 150-200 gms

For the stuffing:

Oil- 2 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Boiled cooked white/brown rice-1 cup

Cooked/boiled chicken-1/2 cup diced

Mushrooms-1/2 cup sliced

Green peas-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Cheese-2-3 tbsp. grated

Mayonnaise sauce-1/2 cup

Tomato sauce-1/4 cup

Tabasco/ Capsico- 1 -2 tsp

Soya keema/ soya chunks- ½ cup 

Paneer /tofu- ½ cup

Parsley/coriander/mint- ¼ cup

Lime juice—2-3 tbsp.

Assorted nuts- 2-3 tsp

Assorted seeds- 2-3 tsp

Method:

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

2. Prepare the cabbage leaves, place them in ice cold water to maintain their texture.

3. To prepare the filling, heat oil and butter in a pan, saute the garlic, onions, add in the mushrooms, peas, chicken and rice and any other choice of ingredients as you feel like.

4. Add in the seasonings, herbs, chili flakes, sauces to taste and give it a nice mix.

5. Cook the mixture on a medium to low flame for 3-4 mins, turn off the flame and add in the grated cheese and mix.

6. Just before serving, remove the cabbage leaves from the water, pat dry them one by one and spoon in the filling into the cups while still warm.

7. Garnish the cabbage cups with assorted nuts/seeds/ greens and arrange them on a serving platter/plates.

Serve warm/chilled.