Ingredient Ideology | A Fishy Fare To Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef

One of the most loved fish varieties around the world, known for its delicate texture and sharp flavor, tuna fish is one of those choicest varieties to add to our menus once in a while to relish the uniqueness and treat our palate and taste buds. Be it a tuna potato salad, a burger, filling for a sandwich, baked dish or cutlets, tuna has somehow impressed the seafood lovers!

Tuna fish are elongated, robust, sleek and streamlined fishes; they have a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail. In color, tunas are generally dark above and silvery below, often with an iridescent shine. They have a conspicuous keel on either side of the tail base; a row of small fin lets behind dorsal and anal fins, and a corselet of enlarged scales in the shoulder region. Another notable feature is a well-developed network of blood vessels below the skin that acts as a temperature-regulating device associated with long-term, slow swimming.

Their delicious taste, global availability, and healthy components make it an ideal replacement for red meat or for those who like to add some healthy variety to their diets. Japan is the highest consumer of fresh tuna, while US is highest consumer of canned tuna. Other common species of tuna are Bluefin, albacore and big eye. Japan, Indonesia and Philippines are the top tuna catchers. The taste of tuna fish makes it perfect for eating as a tuna steak, in “burger” form, as a spread with mayonnaise on crackers or bread, in tuna salad, or any number of other varieties. It is versatile, delicious, inexpensive, and very good for us.

Here are a few health benefits of TUNA FISH:

• Immunity Boosting Ingredient: Tuna fish consists of good amounts of vitamin C, zinc, and manganese, all of which are considered antioxidant in nature. Antioxidants are one of the body’s defence mechanisms against free radicals, the harmful by-products of cellular metabolism that can cause cancer and other chronic diseases. However, the real champion of tuna’s immune system-boosting potential is selenium. 

• Heart Healthy Food: Tuna fish has its significant impact on heart health.  Tuna fish consists of good amount of omega-3 fatty acids which helps to reduce coronary heart disease and also reduce omega-6 fatty acids and cholesterol in the arteries and blood vessels. Additionally, it often replaces foods with high saturated fat content, further lowering the risk of heart diseases of various types.

• Energy Support System: B complex of vitamins has been associated with a wide range of health aspects, but as a whole, they are mainly involved in improving the metabolism and increasing the effectiveness of our organ systems, while also protecting the skin and increasing energy. By consuming tuna fish frequently, you can guarantee that you are active, energetic, and healthy.

• Tuna For Kidney Health: Potassium mineral present in Tuna helps with the fluid balance and regular functioning of the kidneys. Kidney cancer is one of the most frequent cancer types in the world, and it develops from the inadequate functioning of organs. Including tuna fish in your diet is one of the best options to fight kidney disease.

• Tuna Benefits Eye Health: Macular degeneration which causes vision to deteriorate is the main cause of blindness in people over the age of 50. The omega-3 fatty acid present in tuna prevents the occurrence of this condition. Tuna also protects individuals from dry eye syndrome which is a significant ocular complaint.

Here are a few of my all-time favorite delicacies with TUNA:

Recipe-1] TUNA POTATO SALAD WITH HERBED MAYONNAISE

Ingredients

For the base of the salad:

Assorted lettuce leaves- iceberg, Lollorosso, cos etc

For the body of the salad:

Tuna fish- 140gms, canned, drain it well before using.

Potato- 2 med sized, boiled, peeled, cubed.

Eggs-2 no, boiled, cut into wedges.

Shallots- 2-3 no chopped

Celery-1 stalk, cut finely

Boiled macaroni pasta-1/2 cup

For the dressing of the salad:

Mayonnaise-3/4th cup

Mustard paste-1/2 tsp

Capsico/ tabasco-1/2 tsp

Salt and pepper to taste

Mixed herbs-1/2 tsp or fresh herbs-2 tsp

Lime juice-1 tsp

For the garnish of the salad:

Micro-greens/ herbs- for garnish

Olives- black or green- 3-4, sliced.

Method:

1. Prepare all the ingredients for the tuna potato salad recipe.

2. In a mixing bowl combine together the ingredients for the dressing, mix well and chill for 20 mins.

3. In a salad toss bowl, combine together the body of the salad with the tuna fish and add in the dressing, using a spoon and fork lightly toss the salad.

4. Arrange the base of the salad on the serving plates, salad bowls etc and portion out the chilled salad and garnish with greens/boiled egg wedges, olives etc.

Recipe-2] CHEESY TUNA CUTLETS

Ingredients:

For the cutlet mixture:

Tuna fish- 150 gms, canned, drain well before use.

Potatoes- 2-3 med sized, boiled, peeled and grated.

Salt and pepper to taste

Green chilies- 1 tsp chopped

Onion-2 tbsp. chopped

Parsley- 1 tsp chopped

Mustard paste-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Bread crumbs-1/2 cup

Maida/corn flour-1/4 cup for binding, coating

Oil-to fry the cutlets

Egg-1 no

For the dip to go along:

Mayonnaise-1/2 cup

Capsico/ tabasco sauce-1/2 tsp

Garlic-1 tsp chopped

Capsicum-1/4 chopped

Parsley-1 tsp chopped

Salt and pepper to taste

Tomato ketchup-2 tsp

White vinegar-1/2 tsp

Raisins-1 tsp chopped

Method:

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

2. In a mixing bowl combine together the grated potatoes with seasonings, and tuna fish and binding agents and mix well.

3. Shape up the mixture into a firm mixture and divide into 8-10 portions and apply little oil on the fingers and shape them into round cutlets and chill for 20 mins.

3.Dip them into beaten egg then maida, again egg and then breadcrumbs or use a thick batter of maida and water and then breadcrumbs.

4.Deep fry/ shallow fry the tuna cutlets to a nice golden color and serve hot with some fresh green tossed salad and the chilled dip as prepared.

Recipe-3] TUNA PEAS TOSSED SALAD

Ingredients:

For the base of the salad:

Crunchy assorted lettuce leaves- 1 cup.

For the body of the salad:

Tuna fish- 1 cup, canned, drained well

Chickpeas- 1 cup boiled

Cucumber- 1 no sliced

Cherry tomatoes- 4- 5 cut 1x2

Spring onions- 2-3 no sliced

Olives- 3-4 no, black and green

For the dressing of the salad:

Olive oil-3-4 tbsp.

Lime juice-2 tsp

White vinegar-2 tsp

Honey-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Parsley/ spring onion greens-2 -3 tsp chopped

For the garnish of the salad:

Assorted greens/ micro-greens- 2 -3 tsp

Method:

1. Pre-prep all the ingredients for the tuna salad recipe.

2. In a mixing bowl combine together the ingredients for the dressing and give it a nice mix, keep it chilled until being used.

3. Arrange the base of the salad leaves on the serving plate or salad bowls.

4. Toss together the body of the salad including tuna fish and other ingredients with the chilled dressing and portion it onto the base on the plates.

5. Garnish the salad appropriately as desired using variety of colors from herbs/olives to gherkins/ jalapenos etc.

Recipe-4] TUNA PASTA TOMATO TRIO

Ingredients:

Tuna fish- 1 cup, canned, drained well before being used

Penne/ choice of pasta- 1 cup boiled

Olive oil-2 tsp

Garlic-1 tsp

Onion-1 small chopped

Green chili-1 tsp chopped

Tomato-1 no de-seeded and chopped

Potatoes-1/2 cup boiled, cubed.

Capsicum- red-1/2 no, cut into cubes

Salt and pepper to taste

Lime juice-2 tsp

Vinegar-1 tsp

Parsley-2 tsp chopped

Gherkins/ olives/ jalapenos-1-2 tbsp. sliced

Roasted crushed peanuts-1-2 tbsp.

Tomato ketchup-2 tsp

Micro-greens/ herbs/ nuts and seeds- for garnish.

Method:

1. Prepare all the ingredients for the warm tossed salad.

2. Heat oil add garlic, onions, chilies, add in the capsicums and toss well.

3. Add in pasta, tomato, potato cubes, salt, pepper, herbs, chili flakes and all the liquids, toss well. Cook for 2 mins, turn off the flame.

4. Add a dash of lime towards the end and garnish with colorful ingredients from cherry tomatoes, black olives, to flax seeds, micro-herbs and greens, peanuts, serve this salad warm!

Recipe-5] TUNA BALLS IN CREAMY TOMATO SAUCE

Ingredients:

For the tuna ball mixture:

tuna fish-1 cup, canned, drained well before using

oil-2 tsp

ginger-garlic paste-1 tsp

salt and pepper to taste

mixed herbs-1/2 tsp

chili flakes-1/2 tsp

boiled mashed potato-1 cup

grated cheese-2 tbsp.

breadcrumbs-1/2 cup

maida/cornflour-1/4 cup

egg-1 no

oil to fry

for the creamy tomato sauce:

olive oil-1 tbsp.

garlic- 1 tsp chopped

onion-1 small chopped

tomato puree-1 cup

water-1/4 cup

salt and pepper to taste

fresh basil leaves- 4-5 no

sugar-1 pinch

fresh cream-2-3 tbsp.

cream cheese-2 tsp

parsley-2 tsp chopped

sliced olives- 2-3 tsp.

white wine-2 tbsp. opt

method:

1. To prepare the tuna ball mixture, heat oil in a pan saute the ginger-garlic paste, add in the mashed potatoes, all seasonings, herbs and mix well, add in the tuna fish, cheese mix well and turn off the flame. Cool slightly add in little egg, the breadcrumbs, maida and shape into small lemon sized balls and chill for 30 mins.

2. Prepare a thick batter of maida and water and dip the tuna balls in it followed by coating with bread crumbs and deep fry, remove and keep aside.

3. To prepare the sauce, heat oil and add in the garlic, onions and saute them for a few minutes, add in tomato puree, seasonings and herbs, add a little water and cook for 2-3 mins, add white wine and cook for another minute, now add in the olives, full fat cream and slowly blend it in also add in the cream cheese and mix.

4. Just before serving add in the fried tuna balls into the creamy tomato sauce and cook for a minute, remove and serve hot garnished with greens/herbs.

          Recipe-6] TUNA VEGGIE BUNS

Ingredients:

          For the burger buns:

Burger bread/buns- 4-5 no sliced open

Butter-2 -3 tsp to apply inside the buns.

Sliced onions-1/4 cup

Sliced tomatoes-1/2 cups

Sliced cucumber-1/2 cup

Assorted lettuce leaves-1 cup

Salt and pepper to season them.

For the tuna mixture:

Tuna fish- 1 cup, canned, drained well before use.

Mayonnaise-1/2 cup

Spring onion-2-3 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mustard paste-1/2 tsp

Chopped dill leaves- 2 tsp

Lime juice-2 tsp

Cream cheese-2 tsp

Sliced olives- 2-3 tsp

Gherkins-1-2 tsp sliced.

Method:

1. Pre-prep all the components of the yummy tuna buns.

2. Lightly toast or warm the burger breads and spread a little butter inside, place a few assorted salad leaves.

3. Arrange the assorted sliced veggies inside the bun.

4. In a mixing bowl combine together the tuna fish with the other ingredients, mix well and place a few spoons of it on the sliced veggies and close the buns, secure with a toothpick if desired.

5. Serve them warm or chilled it tastes equally good, serve it with chips, pickled olives, gherkins, or some mashed potatoes/ a tossed green salad.

Ingredient Ideology | Soy Milk Trivia The Humble Yet Nutritious One By: Dr. Kaviraj Khialani – Celebrity Master Chef

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

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

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

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

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

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

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

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

Health Benefits of Soy Milk:

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

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

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

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

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

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

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

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

Culinary Uses of Soy Milk:

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

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

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

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

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

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

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

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

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

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

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

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

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

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

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

Chefs Variations:

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

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

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

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

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

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

Serve chilled.

Chefs Variations:

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

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

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

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

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

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

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

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

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

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

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

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

Brief about the writer:

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

Ingredient Ideology | The Sabudana Fiest By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Sabudana:

Sabudana, also known as sago or tapioca pearls, is a popular ingredient in Indian cuisine, particularly during fasting. It is made from the starch extracted from the pith (center) of the sago palm stems or the cassava plant. Sabudana is commonly used to make various dishes such as khichdi, kheer (pudding), vada, and papad. During fasting in Hindu culture, sabudana is often consumed as a permissible food item. It is rich in carbohydrates, making it an excellent source of energy. However, it is low in other nutrients like protein and fiber. Sabudana pearls are typically small, round, and white, although sometimes they can be found in other colors like yellow or brown. They are often soaked in water before cooking to soften them, as they are quite hard when dry. After soaking, they become translucent and plump. Sabudana dishes are not only enjoyed during fasting but also as a delicious snack or breakfast option. The versatility of sabudana allows for a wide range of recipes, both sweet and savory, making it a beloved ingredient in Indian cuisine.

Origin of Sabudana:

The origin of sabudana can be traced back to Southeast Asia, where it is believed to have been consumed for centuries. It is derived from the starch extracted from the pith of various palms, including the sago palm (Metroxylon sagu) and the cassava plant (Manihot esculenta). Sago has been a staple food in many parts of Southeast Asia, including Indonesia, Malaysia, and the Philippines, where it has been cultivated for its starchy center. The process of extracting the starch and turning it into small pearls likely evolved over time, leading to the creation of sabudana as we know it today. In Indian cuisine, sabudana became popular as a fasting food during Hindu religious observances. Its use during fasting periods likely spread through cultural exchanges and migrations, particularly as Indian communities settled in various parts of Southeast Asia. Over time, sabudana became integrated into Indian culinary traditions, leading to the development of numerous dishes enjoyed across the country. While the exact historical timeline of sabudana's introduction to India is not well-documented, it is now widely consumed and cherished as a versatile ingredient in Indian cooking, especially during fasting periods and as a part of festive celebrations.

HEALTH BENEFITS OF SABUDANA:

Sabudana offers several health benefits, although it is primarily known for its high carbohydrate content, which provides a quick source of energy. Here are some of the health benefits associated with consuming sabudana:

1. Rich in Carbohydrates: Sabudana is predominantly composed of carbohydrates, which are essential for providing energy to the body. It is especially useful during fasting periods when individuals need sustained energy without consuming regular meals.

2. Gluten-Free: Sabudana is naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.

3. Easily Digestible: Sabudana pearls are easy to digest, making them a gentle option for those with digestive issues or during periods of illness.

4.Low in Fat: Sabudana is low in fat, making it a good choice for those following a low-fat diet or trying to manage their fat intake.

5. Source of Iron: While sabudana is not a particularly rich source of micronutrients, it does contain small amounts of iron, which is important for maintaining healthy blood cells and preventing iron deficiency anemia.

6. Versatile: Sabudana can be used in a variety of dishes, both sweet and savory, providing culinary versatility and allowing individuals to incorporate it into their diet in different ways.

7. Rich in Tryptophan: Sabudana contains tryptophan, an essential amino acid that plays a role in serotonin production. Serotonin is a neurotransmitter that regulates mood, appetite, and sleep, so consuming foods rich in tryptophan may contribute to overall well-being.

RECIPES USING SABUDANA 

1. Sabudana Khichdi:

Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (diced)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Ghee (clarified butter): 2 tablespoons

• Curry leaves: 8-10

• Salt: to taste

 Instructions:

1. Wash sabudana thoroughly and soak in water for 4-5 hours.

2. Heat ghee in a pan, add cumin seeds, curry leaves, and green chilies. Sauté for a minute.

3. Add diced potatoes and cook until they are soft.

4. Add soaked and drained sabudana along with crushed peanuts and salt. Mix well and cook for 5-7 minutes until sabudana pearls turn translucent.

5. Garnish with chopped coriander leaves and serve hot.

2. Sabudana Kheer (Tapioca Pudding):

Ingredients:

• Sabudana (sago pearls): 100g

• Milk: 500ml

• Sugar: 100g (adjust according to taste)

• Cardamom powder: 1/2 teaspoon

• Saffron strands: a few (optional)

• Almonds and pistachios: 25g (sliced)

 Instructions:

1. Rinse sabudana and soak in water for 1 hour.

2. Boil milk in a heavy-bottomed pan, then add soaked sabudana.

3. Simmer and cook until sabudana pearls turn translucent, stirring occasionally.

4. Add sugar, cardamom powder, and saffron strands. Mix well and cook for another 5-7 minutes.

5. Garnish with sliced almonds and pistachios. Serve warm or chilled.

3. Sabudana Vada (Tapioca Fritters):

 Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (boiled and mashed)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Coriander leaves: a handful (chopped)

• Cumin seeds: 1 teaspoon

• Salt: to taste

• Oil: for frying

  Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, coriander leaves, cumin seeds, and salt.

3. Divide the mixture into small portions and shape them into patties.

4. Heat oil in a pan, fry the patties until golden brown and crispy on both sides.

5. Serve hot with chutney or yogurt.

4. Sabudana Thalipeeth (Tapioca Pancakes):

   Ingredients:

• Sabudana (sago pearls): 150g

• Potatoes: 2 medium (boiled and mashed)

• Roasted peanuts: 50g (crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Coriander leaves: a handful (chopped)

• Salt: to taste

• Oil: for frying

  Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, cumin seeds, coriander leaves, and salt. Mix well.

3. Heat a non-stick pan, grease it with oil, and spread a portion of the mixture evenly to form a pancake.

4. Cook on medium heat until both sides are golden brown and crispy.

5. Serve hot with yogurt or chutney.

5. Sabudana Papad (Tapioca Wafers):

   Ingredients:

• Sabudana (sago pearls): 200g

• Salt: to taste

• Black pepper powder: 1/2 teaspoon

• Cumin seeds: 1 teaspoon

• Water: as needed

   Instructions:

1. Rinse sabudana and soak in water for 6-8 hours.

2. Drain excess water and blend soaked sabudana into a smooth paste.

3. Transfer the paste to a bowl, add salt, black pepper powder, and cumin seeds. Mix well.

4. Grease plastic sheets or plates with oil. Spread a thin layer of the sabudana paste on the sheets.

5. Dry them under the sun until completely dried and firm.

6. Once dried, carefully remove the papads from the sheets and store them in an airtight container.

7. Fry in hot oil or roast over flame before serving.

6. Sabudana Bhel (Tapioca Salad):

 Ingredients:

• Sabudana (sago pearls): 150g

• Potato: 1 medium (boiled and diced)

• Tomato: 1 medium (diced)

• Onion: 1 small (finely chopped)

• Green chilies: 1-2 (finely chopped)

• Coriander leaves: a handful (chopped)

• Lemon juice: 2 tablespoons

• Roasted peanuts: 50g (crushed)

• Salt: to taste

• Chaat masala: 1 teaspoon

• Sev (fried gram flour noodles): for garnish

 Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a large mixing bowl, combine soaked sabudana, diced potatoes, tomatoes, onions, green chilies, coriander leaves, crushed peanuts, lemon juice, salt, and chaat masala. Mix well.

3. Garnish with sev before serving.

4. Serve immediately as a crunchy and tangy snack.

CONCLUSION 

In conclusion, sabudana, also known as sago or tapioca pearls, is a versatile ingredient that plays a significant role in Indian cuisine, especially during fasting periods. Originating from Southeast Asia, sabudana has been incorporated into various dishes across cultures and has gained popularity for its unique texture and culinary adaptability. Despite being primarily composed of carbohydrates, sabudana offers several health benefits, including being gluten-free, easily digestible, and a source of energy. It can be used in a multitude of recipes, both sweet and savory, providing endless possibilities for culinary creativity. From traditional favorites like sabudana khichdi and kheer to innovative dishes like sabudana vada and papad, there are numerous ways to enjoy the delicious flavors and textures of sabudana. Whether you are looking for a comforting meal during fasting periods or a delightful snack to savor any time of the day, sabudana dishes are sure to satisfy your taste buds. With its rich history, nutritional benefits, and versatility in the kitchen, sabudana remains a beloved ingredient cherished by many across the globe. Incorporate sabudana into your cooking repertoire to add a touch of Indian flavor and wholesome goodness to your meals.

Ingredient Ideology | A Date With Pizza Varied & Versatile

Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. Looking back into history and finding out how it all started reveals specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then. Legend has it that Italian King Umberto I and Queen Margherita visited Naples in 1889. While few food connoisseurs argue on what is so special about a pizza? Your taste buds are the primary factor in what makes pizza special. 

Along with sweet, salty, sour and bitter, there is a fifth "taste" called umami. Umami was pinpointed by a Japanese chemist who took his observations into a lab and determined exactly what "umami" was and how it affected your taste buds.

Few facts about how the very first pizza came into existence says, the first Italian pizza restaurant, Antica Pizzeria Port ‘Alba, began baking pizzas in 1738 as the dish grew in popularity, especially with tourists visiting Naples. Then, in 1889, modern pizza was born when pizza maker Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.

While some also call it is pizza pie for the fact that Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States. The reason for pizza usually being round in shape but why must is be round? For starters, round pies can be easily cut and divided into equal pieces. Second, a circular shape can be more evenly cooked and heated throughout. Pizza dough is also stretched by spinning the lump of dough in the air, which takes advantage of centrifugal force and rounds the dough out.

Here are a few of my all-time favourite pizza recipes for our readers to freshly bake and relish.

Recipe-1] MURGH AFGHANI PIZZA

Ingredients:

Pizza base of your choice- 2-3 no

For the spread on the pizza base:

Peanut butter- 2-3 tbsp. mixed with 2 tbsp. tomato sauce

For the toppings of the pizza:

Sliced onions-1/2 cup

Slit green chilies- 2-3 no

Boneless chicken cubes/ shreds- 1 and a half cup cooked

Cream cheese-1/2 cup

Mixed herbs-1 tsp

Chili flakes-1 tsp

Crushed black pepper-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce-1 tsp

Slit black olives- 2-3 no, green or black

Fresh basil leaves- 4-5 no

Method:

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

2. Spread up the peanut butter and tomato sauce mixture on the pizza base.

3. Use pre-cooked chicken pieces’/ chicken kababs/ seekh kababs etc for this pizza along with a choice of veggies like corn/ capsicums/ onion rings etc.

4. Mix up the cream cheese and the grated cheese with some herbs, chili flakes and fresh herbs to top it up and spread it on the pizza toppings.

5. Garnish the pizza with sliced olives and gherkins/ fresh basil leaves etc and bake it in a pre-heated oven at around 180 degrees celsius for 8-10 mins, slice and serve hot.

Recipe-2] Pan- n- Pick Pizza

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Paneer/ tofu cubes- 1 cup

Marinate it with salt, pepper, oil, mixed herbs and chili flakes

For the add on toppings:

Sliced onion rings-1/4 cup

Sliced mushrooms- 1/3 cup

Shredded capsicum-1/2 no

Salt and pepper to taste

Chaat masala powder-1/2 tsp

Assorted choice of cheese- 1 cup, mozzarella/ processed cheese.

Method:

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

2. Spread the tomato chili sauce on the pizza base.

3. Marinate the paneer/tofu cubes and keep aside for 20 mins.

4. Saute them lightly in a non-stick pan with little oil and chaat masala.

5. Place the assorted veggies as per choice on the pizza base.

6. Top up the pizza with grated cheese to cover it all over.

7. Sprinkle herbs and chili flakes and place the pizza for baking in a pre-heated oven at around 180 degrees celsius. serve hot.

Recipe-3] DESI SAUSAGE PIZZA

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Sliced chicken sausage- 2-3 no

Sliced onions-1/4 cup

Salt and pepper to taste

Shredded green/red/ yellow capsicum-1/2 no

Boiled sweet corn-1/4 cup

Grated cheese- ½ cup, as per choice.

Chaat masala- ½ tsp

Red chilli flakes-1/2 tsp

Olives- 3-4 no black

0lives- 2-3 no black.

Micro-greens for garnish

Method:

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

2. Choose between the desired thickness of the pizza bread.

3. Apply a spread of mayo mixed with chili sauce and a dash of chili flakes, herbs and chopped garlic.

4.Now place the sliced sausages along with all other ingredients on the pizza base and spread it evenly.

5. It is now time to place the herbs/ chili flakes and seasonings to taste and place all the additional toppings on the pizza.

6.We can place the prepared pizzas topped with choice of cheese in a pre-heated oven at around 180 degree celsius. and slice and serve it hot once done. For a choice of veg in the same recipe, we can also use cubes of assorted veggies, use exotics like broccoli, Babycorn/ roasted eggplant etc.

Recipe- 4] FUSION TOSS PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

Juliennes of chicken salami- ½ cup

Mixed herbs-1-2 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Choice of cheese as desired from processed to mozzarella

Method:

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

2. Choose between regular pizza base of thick crust/ fancy ingredient 

Being added to the base.

For the choice of spreads on the base:

Tomato sauce and chili sauce as per taste- 2-3 tbsp.

Mayo plus white sauce plus Capsico sauce-2 tsp

Cream cheese plus tomato sauce and herbs-2-3 tbsp.

Pesto chutney with a dash of cheese-grated -1 cup

For the toppings on the pizza:

Sliced chicken tandoori pieces- 10-12 no or 2 breast pieces

Assorted veggies like broccoli/ mushrooms, bell peppers and a lot more can be a choice for the toppings. We can also use grilled/ roast or bbq chicken pieces as well.

We can also use tandoori paneer, grilled or pan-fried prawns, tava fish fry can also be used to place, bake and serve.

For the garnishes of the pizza:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced brown onion rings- 1 cup

Micro-greens-1/4 cup

Sliced olives- black or green-4-5 no

Grated cheese-1 cup, processed or plain.

Recipe-5] MURGH MASALA MIX PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Sliced chicken salami- 1 cup

Sliced red capsicum-1/2 no

Baked beans from a tin-1/3 cup drained

Chicken- 250 gms, cut into cubes to be cooked in makhani gravy.

Makhani gravy- 1/2 tsp

Cream cheese-2-3 tbsp.

Cheese- ½ cup choose between processed and or mozzarella

Slit olives- black and green- 3-4 no each

Assorted herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnishes:

Micro-greens- ¼ cup

Sliced gherkins-1/4 cup

Fresh assorted herbs-1-2 tbsp.

Method:

1. Prepare all the ingredients for the base of the pizza.

2. Apply the choice of spreads on the pizza base or bread.

3. Now place the toppings as per choice as listed above and add in the baked beans, chicken pieces, kale and other greens.

4. Pace the chicken pieces laced with makhani gravy on the pizza bread and top it up with choice of cheese and cream cheese as well.

5. Sprinkle over the garnishes and cheese as needed for the pizza before placing it in the pre-heated oven at 180 degrees celsius.

6. Cut the pizza into equal portions and dish out the pizza while it is still hot since the cheese tends to get rubbery if not cut accordingly and serve hot.

Recipe-6] VEGGIE WONDER PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

For the add on toppings:

Water chestnuts- 2-3 no sliced

Sliced mushrooms-1 cup

Salt and pepper to taste

Chaat masala-1/2 tsp

Method:

1. Prepare the ingredients for the pizza as listed above and pre-heat the oven to 180 degrees celsius.

2. Apply a choice of spreads which can be applied on the pizza base and can add a lot more excitement and feast for the palate.

3. Place the assorted toppings as desired and choose between veg and non –veg and evenly spread them all out.

4. Place out the garnishes for the pizza as per choice and ensure that the pizza looks colorful and attractive and not just the regulars but also exotic veggies be added on the pizza bread. 

5. After ensuring a generous topping of grated cheese and assorted nuts/seeds/ herbs etc place the pizza inside the oven and allow to bake for 3-4 mins on each sides.

6. Remove from the oven and slice them hot along with tomato sauce/ chili sauce/ Capsico/ and a small portion of tossed salad.

Ingredient Ideology | Organic Lentil Fare in Cooking!!! By: Dr. Kaviraj Khialani- Celebrity Master Chef

Introduction to Organic Food 

Organic food refers to food products that are produced using organic farming methods. Organic farming is a system of agriculture that relies on ecological processes, biodiversity, and natural inputs to produce crops and livestock. Organic farming typically avoids the use of synthetic pesticides, herbicides, fertilizers, and genetically modified organisms (GMOs).

Origin of Organic Food 

The organic food movement began in the early 20th century in response to concerns about industrial agriculture. It gained momentum in the 1960s and 1970s, leading to the development of organic farming standards and certification programs. Today, organic food is popular due to its focus on sustainability and health.

Health benefits of Organic lentils 

Organic lentils offer several health benefits, similar to conventional lentils. Here are some key benefits:

• Rich in Protein: Lentils are a great source of plant-based protein, making them an excellent choice for vegetarians and vegans.

• High in Fiber: Lentils are high in dietary fiber, which can help improve digestion and promote a feeling of fullness, potentially aiding in weight management.

• Rich in Iron: Lentils are a good source of iron, which is important for the production of red blood cells and oxygen transport in the body.

• Low in Fat: Lentils are low in fat and contain no cholesterol, making them a healthy choice for heart health.

• Rich in Minerals: Lentils are a good source of minerals like magnesium, potassium, and zinc, which are important for various bodily functions.

• Source of B Vitamins: Lentils contain B vitamins, including folate, which is important for cell division and DNA synthesis.

• Antioxidant Properties: Lentils contain antioxidants like polyphenols, which can help protect against oxidative stress and inflammation.

• Blood Sugar Control: The high fiber content of lentils can help regulate blood sugar levels, making them a good choice for people with diabetes.

Overall, organic lentils are a nutritious and versatile food that can be a valuable addition to a healthy diet.

Uses of Organic Lentils in Daily Cooking 

Organic lentils can be used in various ways in daily cooking to add nutrition and flavor to your meals. Here are some common uses:

• Soups and Stews: Lentils are often used in soups and stews as they cook relatively quickly and add a hearty texture.

• Salads: Cooked lentils can be added to salads for extra protein and fiber. They pair well with vegetables, herbs, and a variety of dressings.

• Curries: Lentils are a staple in many curry dishes, adding substance and nutrition. They can be used in Indian dal or other lentil-based curries.

• Side Dishes: Lentils can be cooked and served as a side dish, similar to rice or quinoa. They can be seasoned with herbs and spices for added flavor.

• Burgers and Patties: Mashed lentils can be used as a base for vegetarian burgers or patties, mixed with vegetables and seasonings.

• Dips and Spreads: Lentils can be blended into dips and spreads, such as hummus, for a nutritious and flavorful snack.

• Pasta Sauce: Lentils can be used to make a hearty pasta sauce, either blended or whole, adding texture and protein to the dish.

• Casseroles and Bakes: Lentils can be used in casseroles and bakes, adding nutrition and texture to the dish.

• Stuffed Vegetables: Lentils can be used as a stuffing for vegetables like peppers or squash, adding protein and flavor.

• Breakfast Dishes: Lentils can be used in breakfast dishes like lentil porridge or added to scrambled eggs for extra nutrition.

These are just a few examples of how you can incorporate organic lentils into your daily cooking. They are versatile, nutritious, and can be used in a variety of dishes to add flavor and texture.

Recipes using Organic Lentils 

1. Masoor Dal Pakoda (Red Lentil Fritters)

Ingredients:

• 1 cup organic red lentils (masoor dal), soaked for 2-3 hours

• 1 onion, finely chopped

• 2 green chilies, finely chopped

• 2 tablespoons rice flour

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• Salt to taste

• Oil for frying

  Method:

1. Drain the soaked lentils and blend them to a coarse paste without adding water.

2. Transfer the paste to a bowl and add chopped onion, green chilies, rice flour, cumin seeds, turmeric powder, and salt. Mix well.

3. Heat oil in a deep pan. Drop spoonful of the lentil mixture into the hot oil and fry until golden brown and crispy.

4. Remove the pakodas from the oil and drain on paper towels. Serve hot with chutney or sauce.

2. Dal Makhani (Creamy Lentil Curry)

Ingredients:

• 1 cup organic black lentils (whole urad dal), soaked overnight

• 1/4 cup organic red kidney beans (rajma), soaked overnight

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 2 tablespoons ginger-garlic paste

• 1/2 cup cream

• 1 teaspoon cumin seeds

• 1 teaspoon garam masala

• Salt to taste

• 2 tablespoons ghee

 Method:

1. Pressure cook the soaked lentils and kidney beans until soft.

2. Heat ghee in a pan and add cumin seeds. When they splutter, add chopped onion and sauté until golden brown.

3. Add ginger-garlic paste and sauté for another minute. Add tomato puree, garam masala, and salt. Cook until the oil separates.

4. Add the cooked lentils and kidney beans along with some water. Simmer for 15-20 minutes.

5. Add cream and simmer for another 5 minutes. Serve hot with rice or naan.

3. Chana Dal Fry (Split Chickpea Curry)

Ingredients:

• 1 cup organic split chickpeas (chana dal), soaked for 2-3 hours

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 teaspoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• Salt to taste

• Fresh coriander leaves for garnish

• 2 tablespoons ghee

 Method:

1. Pressure cook the soaked split chickpeas until soft.

2. Heat ghee in a pan and add chopped onion. Sauté until golden brown.

3. Add ginger-garlic paste and sauté for another minute. Add chopped tomatoes and cook until soft.

4. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for a few minutes.

5. Add the cooked split chickpeas along with some water. Simmer for 10-15 minutes. Garnish with fresh coriander leaves and serve hot with rice or roti.

4. Lentil and Vegetable Salad

Ingredients:

• 1/2 cup organic green lentils (moong dal), cooked

• 1 cucumber, chopped

• 1 carrot, grated

• 1 bell pepper, chopped

• 1 tomato, chopped

• 1/2 onion, finely chopped

• Juice of 1 lemon

• 2 tablespoons olive oil

• Salt and pepper to taste

• Fresh coriander leaves for garnish

Method:

1. In a large bowl, combine cooked lentils, chopped cucumber, grated carrot, chopped bell pepper, chopped tomato, and finely chopped onion.

2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

3. Pour the dressing over the lentil and vegetable mixture. Toss well to coat.

4. Garnish with fresh coriander leaves and serve chilled.

5. Moong Dal Halwa (Yellow Lentil Pudding)

Ingredients:

• 1 cup organic yellow lentils (moong dal), soaked for 2-3 hours

• 1 cup ghee

• 1 cup sugar

• 1/2 cup milk

• 1/2 teaspoon cardamom powder

• Sliced almonds and pistachios for garnish

 Method:

1. Drain the soaked lentils and grind them to a coarse paste without adding water.

2. Heat ghee in a pan and add the ground lentil paste. Cook on low heat, stirring constantly, until the lentils turn golden brown and aromatic.

3. Add sugar and milk, and continue to cook, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.

4. Add cardamom powder and mix well. Remove from heat.

5. Garnish with sliced almonds and pistachios. Serve warm.

6. Besan Ladoo (Chickpea Flour Balls)

  Ingredients:

• 2 cups organic chickpea flour (besan)

• 1 cup ghee

• 1 cup powdered sugar

• 1/2 teaspoon cardamom powder

• Chopped nuts for garnish

  Method:

1. Heat ghee in a pan. Add chickpea flour and roast on low heat, stirring constantly, until it turns golden brown and aromatic.

2. Remove from heat and let it cool slightly. Add powdered sugar and cardamom powder. Mix well.

3. Shape the mixture into small balls (ladoos) while it is still warm. Garnish with chopped nuts. Allow to cool completely before serving.

These recipes showcase the versatility of organic lentils in Indian cuisine, offering a range of flavors and textures to suit different tastes and preferences. Enjoy experimenting with these recipes in your kitchen!

Conclusion

In conclusion, organic lentils offer a range of health benefits and are a versatile ingredient that can be used in a variety of Indian dishes. From hearty soups and stews to flavorful curries and salads, organic lentils can add nutrition and flavor to your meals. Additionally, organic lentils are easy to cook and are a great source of plant-based protein, fiber, and essential nutrients. Incorporating organic lentils into your daily cooking can be a delicious and nutritious way to enhance your diet.

Ingredient Ideology | Seviyaan: A Versatile Ingredient By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Easy To Make & Amazing To Cherish

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

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

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

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

Recipe-1] DILKHUSH NUTKHUT VERMICELLI

Ingredients:

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

Ghee-1 tsp

Sugar- 1 cup or as per taste

Honey-2-3 tsp

Green cardamom powder-1/4 tsp

Cashew powder-1 tsp

Almond powder-1 tsp

Raisins- 2 tsp, chopped

Milk-750 ml or as needed

Mava – 100 gms, grated

Condensed milk- ¼ cup

Method:

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

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

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

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

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

Recipe-2] VERMICELLI KHEER SHORTS

Ingredients:

Ghee-1 tsp

Vermicelli- 1 and a half cup, semi roasted

Sugar- 1 cup or as needed

Milk-750 ml or as needed

Green cardamom powder-1/4 tsp

Mava- 1 tbsp. grated

Condensed milk-2-3 tsp

Chopped nuts-2-3 tsp

To layer in the glasses later for serving:

Rabdi- 1 and a half cup

Assorted fresh fruits- 1 cup

Glazed cherries- 1-2 tsp sliced

Rose syrup/ khus syrup-1-2 tsp

Method:

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

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

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

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

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

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

Recipe-3] FUSION FUNDA WALI VERMICELLI

Ingredients:

Butter-1 tsp

Ghee-1 tsp

Brown sugar-1/2 cup

White sugar-1/2 cup

Seviyan-1 and a half cup

White chocolate-1/2 cup melted

Dark chocolate -1/2 cup melted

Milk- 750 ml

Green cardamom powder/ cinnamon powder-1 pinch

Angoori Gulab jamuns- 10-12 pieces

Angoori rasmalai- 10-12 pieces

Cashews-2 tsp chopped

Raisins-2 tsp chopped

Walnuts-2 tbsp. chopped

Dates-2 tbsp. chopped

Rose water-2 tsp

Praline- ¼ cup crushed/ chikki

Rose petals- ½ cup optional for garnish

Edible varq- 1-2 pieces for garnish.

Method:

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

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

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

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

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

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

Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI

Ingredients:

Ghee-1 tsp

Oil-1 tsp

Honey-1 tbsp.

Seviyan- 1 and a half cup

Green cardamom powder-1/4 tsp

Sugar- ½ cup white

Jaggery-1/2 cup grated

Milk- 750 ml

Mava- 50 gms grated.

Condensed milk-1/4 cup

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

Date puree-1/2 cup

Melted dark chocolate/ choco chips- ¼ cup

Method:

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

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

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

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

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

Recipe- 5] KHUSH MIJAZ VERMICELLI

Ingredients:

Ghee- 1 tsp

Butter-1 tsp

Seviyan -1 and a half cup

White sugar- ½ cup

Condensed milk-1/4 cup

Green cardamom powder-1/4 tsp

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

Chopped cashews- 2 tsp

Raisins-2 tsp chopped

Almonds-2 tsp chopped

Dates-2 tsp chopped

Milk- 750 ml

Kesari pedha- 50 gms

Rabdi-1 cup

Method:

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

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

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

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

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

Ingredient Ideology | Mango Mystiq By: Dr. Kaviraj Khialani- Celebrity Master Chef

Summer Special Feast With Mangoes

INTRODUCTION 

Mangoes, often called the "king of fruits," are celebrated worldwide for their deliciously sweet and juicy flavor. This tropical fruit stands out not only for its vibrant yellow or orange flesh but also for its nutritional benefits, including being a rich source of vitamins A and C, dietary fiber, and antioxidants. Mangoes are incredibly versatile in culinary applications, from being eaten fresh to being incorporated into a wide array of dishes, among which mango shakes and smoothies are particularly beloved.

Whether enjoyed as a simple mango shake, a complex smoothie with multiple ingredients, or even with added superfoods for an extra health boost, these drinks epitomize the delightful intersection of nutrition and flavor that mangoes bring to the table

ORIGIN 

The origin of mango shakes and smoothies can be traced back to the tropical regions where mangoes are abundantly cultivated, such as South Asia, Southeast Asia, and parts of Africa. Mangoes have been cultivated for thousands of years in these regions, and their deliciously sweet and juicy flesh has long been enjoyed fresh or incorporated into various culinary creations.

The concept of blending mangoes into drinks likely evolved as a way to make the most of this flavorful fruit, especially during peak mango season when there is an abundance of ripe fruit available. In these regions, where temperatures can soar, mango shakes and smoothies offer a refreshing and hydrating way to beat the heat while enjoying the natural sweetness of mangoes.

HEALTH BENEFITS OF MANGOES 

Rich in Vitamins and Minerals: Mangoes are a great source of vitamins A and C, both of which are essential for maintaining healthy skin and immune function. They also contain vitamins E, K, and various B vitamins, along with minerals like potassium, magnesium, and copper.

Antioxidant Properties: Mangoes contain various antioxidants, such as mangiferin, quercetin, and ascorbic acid, which help protect the body against free radicals. These compounds are associated with reduced risk of diseases, including certain cancers and heart disease.

Digestive Health: The dietary fiber in mangoes can aid in digestive health by promoting regular bowel movements and helping to prevent constipation. Additionally, mangoes contain enzymes that can aid in the breakdown and digestion of proteins.

Boosts Immune System: The high levels of vitamin C and vitamin A in mangoes support the immune system by maintaining the health of the skin and mucous membranes, which act as a barrier to harmful pathogens.

Eye Health: Mangoes are a good source of beta-carotene, which is converted into vitamin A in the body. This nutrient is essential for good vision and eye health, and it may also reduce the risk of macular degeneration and cataracts.

Improves Heart Health: Mangoes contain nutrients such as potassium, magnesium, and the antioxidant mangiferin, which may help lower blood pressure and support healthy heart function.

Hydration: Given that shakes and smoothies are liquid-based, incorporating mangoes into these drinks can contribute to hydration, which is crucial for overall health, especially in hot weather or after exercise.

Weight Management: While mangoes are naturally sweet, shakes and smoothies made with mango and other healthy ingredients like yogurt or leafy greens can be a satisfying and nutrient-dense choice that helps manage hunger and support weight management goals.

USES OF MANGOES IN KITCHEN 

1. Refreshing Breakfast

Start your day with a nutritious mango smoothie or shake. Combine mango with ingredients like yogurt, oatmeal, or chia seeds for a filling and energizing breakfast.

2. Healthy Snacks

Mango shakes or smoothies can serve as a healthy and satisfying snack. They're perfect for those afternoon cravings and can be made more nutritious with the addition of protein powder or nuts.

3. Dessert Options

For a healthier dessert option, a mango shake or smoothie can satisfy your sweet tooth without the guilt. Add a scoop of vanilla ice cream or coconut milk to a mango shake for a tropical treat.

4. Workout Recovery

Mango smoothies are great for post-workout recovery. Their natural sugars help replenish energy, while adding a source of protein, such as Greek yogurt or a scoop of protein powder, supports muscle repair.

5. Meal Replacement

For those on-the-go days, a well-prepared mango smoothie can serve as a meal replacement. Ensure it has a good balance of carbohydrates, protein, and fats by adding ingredients like avocado, leafy greens, and seeds.

6. Culinary Ingredient

Mango shakes or smoothie mixtures can be used as a base for other culinary creations, such as popsicles, mango smoothie bowls topped with fruits and nuts, or even as a component in cakes or muffins for moisture and flavor.

7. Cocktails and Mocktails

Mango smoothies can be transformed into delightful cocktails or mocktails with the addition of appropriate spirits for an adult version, or kept alcohol-free for a refreshing family-friendly beverage.

8. Ice Cream and Sorbet

Blend mango smoothies or shakes into a more concentrated form and freeze them to create homemade mango ice cream or sorbet.

9. Salad Dressings

A mango smoothie can be thickened and used as a base for an exotic salad dressing, adding a sweet and tangy flavor to green salads.

10. Sauces and Marinades

Reduce a mango smoothie on the stove with added spices or herbs to create unique sauces and marinades for meats, poultry, or fish.

RECIPE USING MANGOES SHAKES & SMOOTHIES

1. Mango Smoothie Bowl

Ingredients:

• 1 large mango, peeled and chopped

• 1 banana, frozen

• ½ cup Greek yogurt

• ½ cup orange juice

• Toppings: sliced fruits, granola, coconut flakes, nuts, and seeds

Instructions:

1. Blend mango, banana, yogurt, and orange juice until smooth.

2. Pour into a bowl and add your favorite toppings.

2. Mango and Oat Smoothie

Ingredients:

• 1 ripe mango, peeled and chopped

• ½ cup rolled oats

• 1 banana

• 1 cup milk

• Honey to taste

Instructions:

1. Soak oats in milk for 5 minutes.

2. Add mango, banana, and honey to the mixture and blend until smooth.

3. Serve as a fulfilling breakfast smoothie.

3. Classic Mango Shake

Ingredients:

• 2 ripe mangoes, peeled and chopped

• 1 cup milk (dairy or plant-based)

• 2 tablespoons honey or sugar (adjust to taste)

• Ice cubes

Instructions:

1. Blend all ingredients until smooth.

2. Serve chilled with a sprinkle of cardamom powder on top for an exotic touch.

4. Tropical Mango Smoothie Pancakes

Ingredients:

• 1 cup pancake mix

• ¾ cup mango smoothie

• 1 egg

• 1 tbsp melted butter

Instructions:

1. Combine pancake mix, mango smoothie, egg, and butter. Stir until blended.

2. Cook on a hot griddle until bubbles form and edges are dry. Flip and cook until golden.

5. Mango Lassi Popsicles

Ingredients:

• 2 cups mango smoothie (mango, yogurt, honey)

• ¼ tsp cardamom powder

Instructions:

1. Prepare a mango smoothie and mix in cardamom powder.

2. Pour into popsicle molds and freeze until solid.

6. Mango Berry Shake

Ingredients:

• 1 cup ripe mango chunks

• ½ cup mixed berries (strawberries, blueberries, raspberries)

• ½ cup milk or almond milk

• 1 tablespoon honey or maple syrup

• Ice cubes

Instructions:

1. In a blender, mix mango chunks, mixed berries, milk, and honey.

2. Add ice cubes according to preference.

3. Blend until smooth and creamy. Pour into glasses and serve immediately.

CONCLUSION

Mango shakes and smoothies stand out as vibrant, delicious, and versatile additions to any diet, offering a delightful way to enjoy the rich, sweet flavor of mangoes. These beverages not only provide a refreshing escape to tropical bliss with every sip but also bring a host of nutritional benefits, from vitamins and minerals to antioxidants and fiber. The ease of preparation and the ability to blend with a myriad of ingredients make mango shakes and smoothies a fantastic option for any meal or snack, whether you’re looking for a quick breakfast, a post-workout refreshment, or a healthy treat.

Ingredient Ideology | Going The Green Way…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Spinach as we all know is one of the most beneficial green leafy vegetables available around us and is iron-packed besides being a nutritionally essential part of our diets and cuisines, the importance of having spinach is pretty old and has been highlighted from the time we saw it as the favorite of popeye the sailor man to many other ways it was endorsed over the years. The need for using spinach is all the more vital these days to keep our immunity levels high and iron getting into our system regularly to fight this pandemic.

Most people find cooking with spinach not very exciting due to limitations in finding ways of doing it differently while the most popular all-time favorites being palak paneer, saag wala mutton, aloo palak ki sabzi, mushroom palak masala etc. there is a lot more we can try with this green wonder of goodness. From a palak aur badam ka shorba to a desi palak pasta dum pulao, tempered spinach curd rice mavedaar palak aur Nariyal ke samose, soya palak ke paranthey, ande ka palak wala funda and more!

Here are a few simple, healthy and interesting ways with Spinach:

Recipe-1] DESI PALAK AUR PASTA KA BAKE

Ingredients:

Spinach- 1 bunch cleaned and blanched for 3-4 mins in boiling water, place in cold water and puree the same.

Spaghetti or any pasta of your choice- 120 gms boiled.

Olive oil/ butter- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Fresh basil leaves- 3-4 no.

Chili flakes- 1 tsp

Garam masala powder-1 /2 tsp

Kasuri methi-1 tsp

White sauce- 1 and a half cup

Grated cheese- 2 tbsp.

Assorted veggies- carrots/beans/ peas/ broccoli/sweet potatoes etc can be added to this baked dish cut them into smaller pieces and precook them by blanching/steaming etc before adding them here.

For non-veg options: add boiled chicken cubes, sliced chicken tikka, seekh kabab pieces, boiled eggs, tuna fish, roast sliced meat etc.

Method:

1. Prepare all the ingredients are per the above recipe list.

2. Heat oil or butter in a pan add in the garlic and onion and saute for 1 min, add in the assorted veggies of your choice and seasonings, herbs, chili flakes, kasuri methi and garam masala, give it a nice mix and allow to cook for 2-3 mins on medium flame.

3. Now add in the spinach puree mix it well and add the pasta ensure it is not too long in size and can be cut into smaller pieces in case of spaghetti.

4. Cook the entire mix well on a medium flame add in the white sauce and basil leaves get it all to a boil, and turn off the flame.

5. Pre-heat the oven to 180 degrees Celsius and grease a baking dish and pour the mixture into it, top with grated cheese and bake for 20-25 mins and cut into squared or wedges and serve hot with masala garlic bread or crispy toasted cheese kulcha toasties.

Recipe- 2] ADRAKI PALAK AUR MAKKAI

Ingredients

Spinach- 1 bunch cleaned washed and blanched in boiling water for 3-4 mins refreshed with cold water and puree.

Boiled American corn- 1 cup

Green capsicum- 1 small chopped

Ginger- 2 tsp chopped

Dry red chili- 2 no

Oil/ghee- 2 tsp

Jeera- 1 tsp

Green chilies- 2 tsp chop

Bayleaf- 2 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Kasuri methi-1 tsp

Dhaniya powder-1 tsp

Water- ½ cup

Tomato puree- 2- 3 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2 Heat oil/ghee add in the Bayleaf, jeera and red chili and allow to flavor the oil.

3. Next we add in the capsicums and ginger and saute for 1 minute add little water and continue cooking.

4. Add in the corn and all powdered spices, tomato puree and salt to taste, bhunao it well for 2 mins.

5. Now add in the spinach puree and mix it well, add kasuri methi and garam masala powder if desired and allow to simmer for 4-5 mins.

6. Serve hot garnished with fried red chili or ginger juliennes, serve with roti/ phulkas.

Recipe-3] FLORENTINE FRIED RICE

Ingredients:

Spinach-1 bunch cleaned, washed and blanched in boiling water for 3-4 mins refreshed in cold water and puree.

Brown rice/white rice- 2 cups cooked

Oil/ butter- 2 tsp

Cinnamon stick- 1-inch piece

Bayleaf- 2 no

Onion-1 no sliced

Garlic- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Yellow capsicum- 1 small cut into small cubes

Celery- 2 stalks, cut into small pieces

Boiled American corn-1/4 cup

Tomato -1 small chopped

Green chili sauce- 2 tsp

Soy sauce- 1 tsp

Grated cheese- 2 tbsp.

Mixed herbs- ½ tsp

Chili flakes- 1 tsp

Water-1/4 cup

Peanut butter-2 tsp

Fresh coriander/basil/mint- 2 tbsp.

Assorted veggies of your choice can be added as well.

Assorted choice of non-veg like chicken/sausages/ eggs/ fish and prawns can also be added to the rice preparation.

Method:

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

2. Pre-cook the brown rice or can use leftover white rice too.

3. Heat oil/butter in a pan add in the whole spices, add in the garlic, chilies and onion, tomato and give it a nice saute.

4. Add in the assorted veggies, yellow capsicums, celery etc and saute them well, add in the seasonings, herbs, spices to taste also add in the green chili and soy sauce, peanut butter little water cook for 1-2 mins.

5.Now in goes the spinach puree and allow it blend well with all ingredients in the pan for couple of mins followed by adding in the cooked rice and giving it all a nice mix.

6. Lastly add in the fresh herbs, cheese and chili flakes and serve it hot as a meal in itself.

Recipe-4] HARIYALI MURGH KI HANDI

Ingredients

Spinach- 1 bunch- cleaned and blanched in hot water for 3-4 mins, refreshed with cold water and ground to a puree with 2-3 green chilies, 2-3 cloves of garlic and 1-inch piece ginger.

Chicken- 500- 750 gms cut into curry cuts with bones.

For veg options: use soya keema or soya chunks/ dal wadi/tofu or paneer/assorted veggies like Babycorn- mushroom and makhanas.

Oil/ghee/butter- 2 tsp

Hing -1/4 tsp

Jeera-1/2 tsp

Bayleaf- 2 no

Peppercorns- 3-4 no

Onion paste- 1 cup 

Ginger- 1 tsp chopped

Red chilies- 2 no slit

Tomato-1 small chopped

Curd- 2-3 tbsp.+ 1 tbsp. cashew paste.

Salt to taste

Kasuri methi-1 tsp

Dhaniya powder- 1 tsp 

Turmeric powder-1/4 tsp

Red chili powder- ½ tsp

Water-1/2 cup to cook chicken.

Mint and coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the Hariyali murgh ki handi.

2. Heat oil/ghee/butter in a heavy bottomed pan add in the jeera and all the whole spices and allow to flavor the oil, add in the hing and onion paste and cook it for a few mins add little water as need.

3. Now we can continue by adding in the ginger, red chilies and tomato and continue cooking the masala.

4. Add in the chicken curry cuts and all powdered spices, salt to taste and kasuri methi and bhunao the mixture well. Add in spinach puree, cashew and curd mixture and a little water, and simmer for 12-15 mins.

5. Check on the texture of the gravy and seasonings add in coriander and mint and continue cooking for another 7-8 mins and serve hot with phulkas, parathas, laccha paratha, or even jeera rice.

Ingredient Ideology | “Citrus Coolers – Perfect For The Summer Season!” By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Citrus is A genus of flowering trees And shrubs The Plants In The Genus Produce citrus Fruits, Including Important Crops Such As oranges, lemons, grapefruits, pomelos, And limes. The Genus citrus is Native To South Asia, east Asia, southeast Asia, melanesia, And Australia. Various Citrus Species Have Been Used And Domesticated By Indigenous Cultures In These Areas Since Ancient Times. From There Its Cultivation Spread into Micronesia and Polynesia by The expansion And of the Middle East And The Mediterranean Via The incense Trade Route, And onward to Europe And The Americas. 

Citrus Fruits Contain Many Compounds That Can Help Keep Your Heart Healthy. Their soluble Fiber And Flavonoids May Help Raise Healthy HDL cholesterol And Lower Harmful LDL cholesterol And Triglycerides. The Fruits May Lower High Blood Pressure, Another Risk Factor For Heart Disease. Many Citrus Fruits, Such As oranges, tangerines, grapefruits, And clementines, Are Generally Eaten Fresh. They are Typically Peeled And Can Be Easily Split Into Segments. Grapefruit is More Commonly Halved And Eaten Out Of The Skin With A Spoon. special Spoons (Grapefruit Spoons) With Serrated Tips Are Designed For This Purpose. Orange And Grapefruit Juices Are Also Popular Breakfast Beverages. 

More Acidic Citrus, Such As Lemons And Limes, Are Generally Not Eaten On Their Own. Citrus fruits Are Considered Superfoods! This Means That They Included In A Special Category Of Foods That Are calorie-sparse and Nutrient Dense. The Rich Vitamin C Content Of Citrus Fruits Can Effectively Fight The Free Radical Action, Which Prevents Skin Ageing. The Citric Acid Present In Citrus Fruits Helps Curb The Bacterial Action And Pathogens Present Under The Skin, Which Helps Your Skin Glow Naturally. Citrus Fruits Are High In Vitamin C, A Nutrient Known To Help Give Your Immune System A Boost. It Encourages Your Immune System To Produce White Blood Cells, Which Are Necessary To Fight Infections. Citrus Fruits Are Rich In Multiple Nutrients Such As Vitamin C, Flavonoids, And Fiber Which Confer Vascular Protection, Reduce Inflammation, improve Gastrointestinal Function And Health, And Play An Important Role In Preventing Conditions Like Diabetes, Cancer, Neurological Disease

Although Few Of The Lemons can Be Eaten Out Of Hand With The Fragrant Skin; They Are Both Sweet And Sour. lemonade or limeade are Popular Beverages Prepared By Diluting The Juices Of These Fruits And Adding Sugar. Lemons And Limes Are Also Used In Cooked Dishes, Or Sliced And Used As Garnishes. Their Juice Is Used As An Ingredient In A Variety Of Dishes; It Can Commonly Be Found In Salad Dressings And Squeezed Over Cooked Fish, Meat, Or Vegetables.

A Variety Of Flavours Can Be Derived From Different Parts And Treatments Of Citrus Fruits. the rind and oil of The Fruit Is Generally Bitter, Especially When Cooked, So Is Often Combined With Sugar. The fruit Pulp can Vary From Sweet To Extremely Sour. marmalade, A Condiment Derived From Cooked Orange And Lemon, Can Be Especially Bitter, But Is Usually Sweetened With Sugar To Cut The Bitterness And Produce A Jam-Like Result. Lemon Or Lime Is Commonly Used As A garnish for Water, Soft Drinks, Or Cocktails. 

Citrus Juices, Rinds, Or Slices Are Used In A Variety Of Mixed Drinks. The Colourful Outer Skin Of Some Citrus Fruits, Known As zest, Is Used As A Flavouring In Cooking; The White Inner Portion Of The Peel, The Pith, Is Usually Avoided Due To Its Bitterness. The Zest Of A Citrus Fruit, Typically Lemon Or An Orange, Can Also Be Soaked In Water In A coffee Filter, And Drunk. 

Here Are A Few Ways Of How To Involve This Goodness Loaded Ingredient List To Benefits From The Citrus Fruits:

“Summers Are The Best Time Of The Year To Not Only Eat Your Fruits But Also Drink Them In Several Refreshing Ways To Stay Hydrated And Feel Energised, Refreshed And Staying Active Despite The High Temperatures Around And The Heat”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Recipe-1] Anari Punch Of Energy

Ingredients:

Orange Juice- 150 Ml

Sweet Lime Juice- 150 Ml

Lime Juice- 15 Ml

Sugar Syrup- 30 Ml

Ginger Juice- 10 Ml

Salt- 1 Pinch

Capsico Sauce-5 Ml

Mint Leaves- 5- 6 No

Crushed Ice- ½ Cup Or As Needed

Pomegranate Syrup- 15-20 Ml

Method:

1. Prepare All The Ingredients And Keep Them Ready For The Cooler To Be Prepared.

2. Using Crushed Ice, Chill The Glass As Well, To Start With The Recipe Add A Bed Of Crushed Ice, A Pinch Of Salt, Pour In The Pomegranate Syrup, Add In The Sweet Lime, Orange Juice, Dash Of Capsico, Ginger Juice, Lime Juice, a Little Sugar Syrup And Assemble It All In The Glass.

3. Do Not Stir Or Shake The Drink, It Can Be Offered With A Stirrer To The Guest And Can Be Mixed Just Before Drinking It So That The Colors Remain More Visible And Colorful. The Drink Can Be Garnished With Mint, A Pineapple And Cherry Skewer At The Top.

Recipe-2] Citrus Combo

Ingredients:

Apple Juice- 120 Ml

Cranberry Juice – 100 Ml

Orange Juice- 120 Ml

Lime Juice- 15 Ml

Sugar Syrup- 15 Ml

Mint Leaves- 3-4 No

Chaat Masala- 1 Pinch

Crushed Ice- As Needed

Lime Slices- 3-4 No

Cherries- 3-4 No

Sweet Lime Slices- 3-4 No

Assorted Fresh Herbs Like Sweet Holy Basil – 4-5 No

Candied Peel / Candied Ginger- As Desired For Garnish.

Method:

1. Prepare All The Ingredients For The Cooler Drink And Keep It All Ready To Be Mixed/ Assembled For Service.

2. Chill The Glass Using Crushed Ice And Refresh It, Add In Some Crushed Ice And Start With The Assembly Of The Juices And Get It All Setting Up.

3. Check For The Taste, Adjust The Sweetness/Tartness As Desired To Suit The Balance On The Palate. 

4. Garnish The Drink Appropriately And Serve It Chilled.

Recipe- 3] Detox Cooler 

Ingredients:

Green Apple Juice- 150 Ml

Amla Juice- 50 Ml

Guava Juice- 100 Ml

Lime Juice- 20 Ml

Jaggery Melted- 2 Tsp

Roasted Crushed Cumin- ¼ Tsp

Black Salt- 1 Pinch

Fresh Basil Leaves- 10-12 No

Fresh Mint Leaves- 4-5 No

Green Cucumber- 1 Small Cut

Spinach Leaves Or Kale - 1 Cup Washed

Crushed Ice- As Needed

Slice Of Pineapple/ Sweet Lime/ Cherries/ Micro-Greens Etc For Garnish Purpose Can Be Used.

Method:

1. Prepare All The Ingredients For The Cooler And Keep Them Ready To Use Just Before Serving.

2. Using A Blender Jar, Combine Together Some Crushed Ice, The Spinach Leaves, Cucumber, Some Mint, Basil And Churn Them Up Well.

3. Chill The Glass Using Some Crushed Ice And Start With The Drink Recipe, Place Some Crushed Ice At The Base, Start Up With The Blended Herbed Mixture, Pour In The Other Ingredients One By One And Top It Up.

4. A Splash Of Lime, A Dash Of Chaat Masala, Black Salt Etc Can Be Added Optionally As Per Taste As Well. Garnish The Drink With Choice Of Garnishes As Available And Serve It.

Recipe- 4] Mango Tango Sipper

Ingredients:

Mango Pulp -150 Ml

Ripe Papaya Puree- ½ Cup

Orange Juice- 100 Ml

Sweet Lime Juice- 100 Ml

Roasted Crushed Jeera-1/4 Tsp

Mint Leaves- 4-5 No

Crushed Ice- As Needed

Dates- 2-3 Chopped

Brown Sugar- 1-2 Tsp

Assorted Nuts- 1-2 Tsp Chopped

Assorted Seeds- 1-2 Tsp, Flax Seeds/ Pumpkin Seeds.

Cherry/ Pineapple Sticks/ Stirrer/ Straw/ Mocktail Umbrellas- As Needed.

Method:

1. Prepare All The Ingredients For The Drink And Keep Them Handy.

2. Work On The Chilling Of The Glass, Refresh It With Crushed Ice.

3. Add A Little Crushed Ice To Start With And Continue With The Mango Pulp And Other Juices and ingredients Along The Way.

4. Continue Adding Them All And Finally Add A Touch Of Garnish to the Drink And Serve It Immediately.

Recipe-5] Sunrise Solace

Ingredients:

Orange Juice- 150 Ml

Peach Crush- 30- 45 Ml

Mixed Fruit Juice- 120 Ml

Sweet Lime Juice- 100 Ml

Lime Juice- 2- 3 Tsp

Sugar Syrup- 15 Ml

Dash Of Capsico

Salt And Pepper To Taste

Tomato Juice-1/2 Cup

Crushed Ice- As Needed

Celery- 1 Stalk Cut Into Pieces

Lemon Grass- 2-3 Pieces

Fresh Basil- 3-5 No

Lime Slices- 3-4 No

Cherries/ Pineapple/ Kiwi/ Caramel Coated Cherry Tomatoes Etc For Garnish And Presentation.

Method:

1. Prepare All The Ingredients For The Drink. 

2. Start With The Refreshing Of The Glass With Crushed Ice And Creating A Layer Of Crushed Ice At The Base Continuing With Peach Crush, The Juices One By One, Seasonings, Capsico, Lemon Grass, Basil, Lime Slices Etc.

3. Add The Heavier Contents In The Liquid Form At The Base Followed By The Lighter Ones In Order To Maintain Some Layer And Visibility.

4. Do Not Stir The Drink Immediately But Add In The Assortment Of Garnishes As Needed Or Desired And Offer A Stir Stick/ Straw If The Glass Is Not Rimmed. Stir And Enjoy The Cooler.

Recipe- 6] Sweetlime Surprise

Ingredients:

Sweet Lime Juice- 150 Ml

Watermelon Juice- 150 Ml

Orange Juice- 100 Ml

Grapefruit Juice- 100 Ml If Available

Lime Juice- 15 Ml

Crushed Ice- As Needed

Mint Leaves- 4-5 No

Pinch Of Sea Salt

Ginger Juliennes/ Juice- 1 Tsp

Slit Green Chili-1 No

Honey- 1 Tsp

For Garnishing- Mint/ Basil/ Cherry/ Stick Of Cherry And Pineapple/ Fresh Berries/ Assorted Nuts Caramelised And Powdered.

Method:

1. Prepare All The Ingredients For The Drink And As Needed Keep Them All Ready And Chilled.

2. Work On The Assembly Of The Drink, Chill And Refresh The Glass With Ice Just Before Making The Drink.

3. Start With A Bed Of Crushed Ice, Pour In The Juices One By One And Add In The Flavourings To Taste, Seasonings Etc To Add Some Balance As Needed.

4. Do Not Stir The Drink Immediately But Add In The Final Garnishes And Present The Drink With A Stir Stick And Straw. The Person Consuming It Should Be Giving It A Nice Mix And Then Relishing The Cooler.

Ingredient Ideology | Holistic Cooking By: Dr. Kaviraj Khialani- Celebrity Master Chef.

From Ayurvedic Principles To Sattvic Culinary Trends!

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

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

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

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

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

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

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

 What does Ayurveda say about food & its classification?

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

• Ayurveda has 3 main Holistic Focuses:

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

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

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

• How does Ayurvedic Cooking Style function?

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

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

• Ayurvedic cooking advices eating fresh picked foods as it provides maximum amount of energy.

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

• How does Ayurveda categories the foods in 3 ways?

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

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

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

3. TAMAS- it also means Tamasic, Tamas means a quality of mind which evokes darkness, inertia, resistance and grounding. The need to stop. The following foods promote Tamas- alcohol, beef, chicken, fish, pork, eggs, frozen foods, mushrooms, tea, coffee, fried foods, fried nutsHowever, it must be noted that the Rajasic and Tamasic foods when consumed unwisely or not in proportion can create imbalance in the body and increase toxins in the body and can be harmful if not conditioned well in their consumption.

5 Elements which make up the universe as per Ayurveda!

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

• 1. Earth- Prithvi.

• 2. Water- Jal.

• 3.  Fire- Agni.

• 4. Wind- Vayu.

• 5. Space- Akash.

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

10 Benefits of Cooking the Ayurveda Style- Holistic Approach:

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

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

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

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

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

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

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

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

9. It helps us overcome depression and anxiety issues.

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

THE TREND OF SATTVIC COOKING:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Sweetening agents: honey and jaggery ideally.

          Foods and ingredients to Avoid when cooking Sattvic Style:

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe-1] Subzi Gulshan- E- Bahar

Ingredients

Ghee- 2 tbsp.

Tomato-1 cup chopped

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

Cashew/almond powder- 2 tbsp.

Rock Salt to taste

For the Spice Mix: 

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

Green chilies- 2 no slit.

Ginger- 2 tsp grated/chopped.

Hing- ½ tsp.

Turmeric powder-1/2 tsp

Kashmiri red chili powder-1/2tsp

Milk/cream- ¼ cup

Butter- 1 tsp.

Coriander leaves-2 tbsp. chopped.

Method:

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

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

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

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

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

Recipe-2] Dilkhush Sattvic Khichdi Ki Peshgi

Ingredients

Ghee- 2 tsp

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

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

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

Green peas- 50 gms blanched

Cauliflower- 50 gms cut into florets and blanched.

Carrots- 50 gms cut into cubes, blanched.

Tomato-1 no chop

For the tadka once it is ready just before serving.

Peanuts- 2 tbsp.

Curry leaves- 8-10 no

Green chilies- 2 no chop.

For the garnish:

Cashews and raisins- 2 tbsp.

Other ingredients to be used as under:

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

Method:

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

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

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

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

Recipe-3] Meethe ki Daawat

Ingredients

Quinoa- ½ cup, soak in 3 cups water.

Almonds- 1 cup.

Jaggery- ½ cup

Green cardamom-1/2 tsp powder.

Kesar- ½ gm

Sendha namak- 1 pinch

Cashew, raisins -2 tbsp. shredded.

Rose water- 1 tbsp.

Method:

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

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

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

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

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

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

On a Concluding Note: 

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

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

Ingredient Ideology | Salads By The Jar : Health Total By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Concept Of Salad Making Has Been Through A Bit Of A Revolution In Terms Of Its Looks, Presentation And Eye Appeal Factors In Recent Times. While There Were Times We Used To Wait By A Live Counter Or An Interactive Salad Bar In Hotels, Watching And Sharing Ideas, Conversations On Their Elements, Tricks Of The Trade, Innovations Etc Today We Get To See A New Look To It Which Also Makes It Convenient From The Grab And Go Point Of View.

Salads Usually Have Four Parts To It And Technically Speaking Each One Of Them Have A Specific Purpose, Intention And Meaning Attached To Them. Starting With The Base Of A Salad, These is basically Assorted Lettuce Leaves, Greens- Crispy And Crunchy Upon Which We Place Our Tossed Salad To Make It Look Attractive And Add A Feel Of Freshness. The Next Element is the Body And This Talks About The Main Composition Of The Salad Be It One Or Two Ingredients Like Pasta And Chicken Or Be It A Combination Like A Tossed Salad With Carrots, Cucumber, Capsicum, Tomatoes Etc. 

The Dressing Being The Most Interesting Part Of The Salad And Our Next Element Of Taste And Moisture Content Which Adds A Gloss And Shine Besides A Tartness To The Salads, Be It Olive Oil Based Or With Mayonnaise, Lime Or Vinegar A Dressing Always Means A Lot In A Salad. Coming To The Last Element Being The Garnish Of A Salad, A Focal Point, A Center Of Attraction Is A Must To Give It A Feel Of Completeness On The Plate. Be It Black/Green Olives, Gherkins, Cheese, Peppers, Seeds, Fresh Herbs/ Microgreens Etc There Is Always A Great Impression Which A Garnish Can Offer In A Salad Plate

The Jar Concept Of Salads Has Been Recently Introduced And It Talks Of Assembling Ingredients As Per Choice Via A See Through Glass Jar Which Adds An Impressive Look As Well As A Varied Approach Of Layering Up Ingredients As Per Recipes And Either Drizzling Down The Dressings As Well Or They Can Be Offered Separately And Be Shaken And Added Just Before Munching On The Salad.

Here Are A Few Simple Recipes Using Salads By The Jar Concept:

Recipe-1] Asian Noodle Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves- Iceberg, Lollorosso Etc

For The Body Of The Salad:

1 Cup Boiled Rice Noodles.

½ Cup Blanched Edamame Beans/ Green Beans/ Peas

½ Cup Boiled American Sweet Corn

¼ Cup Shredded Carrots & Capsicums

½ Cup Saute Mushrooms

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

2-3 Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

1 Tsp Soya Sauce

1 Tsp Red Chili Sauce

2 Tsp Chopped Parsley

1 Tsp Honey

2 Tsp Toasted White Sesame Seeds

2 Tsp Flax Seeds/ Melon Seeds

For The Garnish Of The Salad:

2-3 Tsp Roasted Crushed Peanuts

2-3 Tsp Micro-Greens

Olives/ Cherry Tomatoes Etc.

Method:

Pre-Prep All The Ingredients For The Salad Recipe. Assemble All The Elements And Start With The Dressing By Combining All The Ingredients In A Small Jar And Shaking It Well, Keep It Chilled Until Used. Now Start With The Salad Jar Assembly, Place The Crispy Lettuce Leaves At The Base And Start Layering The Ingredients Of The Body For The Salad One By One And Sprinkle A Little Seasoning On The Way. If Desired, We Can Spoon In The Dressing As Well Along During The Assembly Stage. Garnish The Salad, Cover It Up And Close The Jar And Either Chill It For Around 15-20 Mins Or Serve Directly As Well.

Recipe-2] Chickpea Nutri Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves

For The Body Of The Salad:

1 Cup Chickpeas, Boiled

½ Cup Cucumber, Diced

½ Cup Tomato, Cubed

1 Cup Cooked Oats/ Quinoa

½ Cup Shallots, Cubed

1 Cup Blanched Spinach Leaves

6-8 No Mint Leaves

2-3 Tbsp. Coriander Leaves

2-3 Tsp Basil Leaves

Salt And Pepper To Taste

1 Cup Purple Cabbage, Shredded

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

1 Tsp Garlic Chopped

Salt And Pepper To Taste

½ Tsp Mixed Herbs

½ Tsp Chili Flakes

2 Tsp Honey

2-3 Tsp Tomato Ketchup

8-10 Mint Leaves

4-5 Basil Leaves

2-3 Tsp White Vinegar

2-3 Tsp Mayonnaise/ Hung Curd

For The Garnish Of The Salad:

2-3 Tsp Sunflower Seeds/ Chia Seeds

2-3 Tsp Olives, Sliced

2-3 Tsp Micro-Greens

Method:

Pre-Prep All The Elements Of The Salad By The Jar. Start By Combining The Ingredients For The Dressing In A Bowl/ Jar, Mix Or Shake Well And Keep Chilled Until Used. Start Assembling The Jar With The Elements Of The Body For The Salad One By One And Top It Up All The Way Creating Color Contrasts And Textures. Finally Place The Garnishes At The Top And Fill Up The Jar. Cover And Cool/ Chill The Jar For 15-20 Mins And Serve With The Dressing.

Recipe- 3] Grain-N-Pulse Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves

For The Body Of The Salad:

1 Cup Shredded Carrots

½ Cup Sliced/Chopped Spring Onions

1 Cup Cooked Brown Rice/ Oats/ Barley

1 Cup Shredded Purple Cabbage

½ Cup Boiled Whole Masoor Dal/ Assorted Pulses

½ Cup Shredded White Cabbage

1 Cup Blanched Kale/ Spinach

For The Dressing Of The Salad:

1 Cup Greek Yogurt/ Hung Curd, Well Beaten

Salt And Pepper To Taste

½ Tsp Chaat Masala Powder

8-10 Mint Leaves

½ Tsp Mango Pickle Masala

2 Tsp Cream Cheese

½ Tsp Roasted Crushed Cumin Powder

2 Tsp Lime Juice

2 Tsp Chopped Coriander

½ Grated Cucumber

For The Garnish Of The Salad:

3-4 No Dates, Chopped

2-3 Tsp Sliced Nuts, Assorted

4-5 No Cherry Tomatoes

Fresh Herbs/ Micro-Greens As Desired.

Method:

Pre-Prep All The Ingredients For The Salad. Start Up With The Dressing By Blending All The Ingredients Well In A Bowl Using A Whisk Or Hand Blender And Chill It. Now Assemble All The Elements For The Body Of The Salad In The Jar One By One And Make It Look Attractive Alternating The Varied Colors And Textures All The Way To The Top. Finally Place The Garnishes And Close The Jar, Allow To Chill For 15-20 Mins, Serve It With The Dressing, Toss Just Before Eating Or Drizzle It Along.

Recipe-4] Layered Pasta Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Greens/ Lettuce Leaves

For The Body Of The Salad:

1 And A Half Cup Macaroni/ Boiled Pasta

1 Cup Blanched French Beans

½ Cup Assorted Bell Peppers, Cubed

1-2 Small Red Ripe Tomatoes, Cubed

½ Cup American Sweet Corn, Boiled

1-2 Tsp Assorted Fresh Herbs Of Your Choice

½ Cup Boiled Black Eyed Peas/ Chauli

Salt And Pepper To Taste

For The Dressing Of The Salad:

1 Cup Mayonnaise

1-2 Tsp Peanut Butter

½ Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

½ Tsp Capsico

2 Tsp Parsley Chopped

½ Cup Tuna Fish From The Tin, Drained And Used

2 Tsp White Wine

2-3 Tsp Toasted Assorted Seeds For The Crunch

2-3 Tsp Roasted Crushed Peanuts

For The Garnish Of The Salad:

2-3 Tsp Assorted Nuts, Sliced

2-3 Cherry Tomatoes, Cut 1 X 2

2-3 Black/Green Olives

2-3 Tsp Fresh Herbs/ Parsley/ Oregano/ Basil Leaves.

Method: Pre-Prep All The Ingredients For The Salad By The Jar. Start With The Ingredients For The Dressing And Give It A Nice Mix, Store In An Air Tight Container In The Fridge Until Used. Assemble The Salad Jar By Placing The Ingredients Under The Body Category One By One All The Way Until To The Top, We Can Place This Tuna Mixture Dressing As Well Along The Way In Between As Well For Added Moisture And Flavor. Finally Garnish The Salad And Close The Jars With The Lids, Allow To Chill For 15-20 Mins And Serve Cold.

Recipe- 5] Nutty Fruity Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves, Iceberg Or Lollorosso

For The Body Of The Salad:

2-3 Sliced Red Radish

½ Cucumber, Cubed

3-4 No Shallots Cut 1 X 2

2 Med Sized Tomatoes, Cubed

½ Cup Carrot Cubes

½ Cup Tender Coconut Malai

2-3 Tbsp. Assorted Nuts- Walnuts/ Cashews/ Almonds

½ Cup Pineapple Cubes

½ Cup Sprouts, Steamed

For The Dressing Of The Salad:

2-3 Tsp Olive Oil

½ Cup Orange Segments

2-3 Tsp Date Puree

2 Tsp Flax Seeds/ Chia Seeds

Salt And Pepper To Taste

½ Tsp Mustard Paste

1 Tsp Honey

½ Tsp Chili Flakes

2-3 Tsp Mint Leaves

For The Garnish Of The Salad:

½ Cup Fresh Orange Segments

¼ Cup Fresh Pomegranate Seeds

2-3 Tsp Micro-Greens/ Fresh Herbs

Method:

Pre-Prep All The Ingredients As Listed For The Salad By The Jar. Start Mixing Up The Dressing In A Small Jar Or A Bowl, Shake/Mix Well And Allow To Chill Until Used. Assemble The Ingredients One By One Into The Salad Jar Keeping In Mind Visual Appeal And Presentation Balance As We Go Along The Components Of The Salad. Top It Up All The Way With The Colorful Goodness And Crunch Of Various Ingredients And Cover The Jar, Chill For 15-20 Mins And Serve It Alongside The Chilled Dressing As Well. These Concepts Are Also Good To Carry To Work And We Can Add The Dressing Instantly Just Before Having The Salad For Mid- Morning Break Or A Brunch/Lunch Etc.

Recipe-6] Quinoa Rainbow Jar Salad

Ingredients

For The Base Of The Salad:

1 Cup Assorted Salad Leaves/Greens

For The Body Of The Salad:

1 Cup Cooked Quinoa /Oats/ Barley/ Brown Rice

1 Cup Boiled Diced Chicken-Optional

½ Cup Boiled American Sweet Corn

½ Cup Baked Beans In Tomato Sauce

½ Cup Red Capsicums, Cut Into Small Dices

½ Cup Purple Cabbage, Shredded

¼ Cup Carrots, Shredded

¼ Cup French Beans, Blanched

1 Cup Fresh Spinach/ Kale- Steamed/Blanched

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

1 Tsp Mustard Paste

½ Tsp Capsico Sauce

1 Tsp Honey

1 Tbsp. Tomato Ketchup

1 Tsp Schezuan Chutney

2 Tsp Jaggery, Grated

2-3 Tsp Sliced Almonds/ Cashews

2-3 Tsp Raisins/ Apricots Cut

2-3 Tsp Lime Juice

All Above Ingredients To Be Cooked In A Saucepan For 2-3 Mins

And Then Cooled Down And Kept Chilled In A Jar.

For The Garnish Of The Salad:

¼ Cup Cherry Tomatoes, Cut 1x 2

2-3 Black/ Green Olives

Fresh Herbs/ Mint/ Parsley

Jalapenos/ Capers/ Gherkins

Method:

Pre-Prep All The Ingredients For The Salad By The Jar Concept. Assemble The Ingredients For The Dressing And Once Cooked For A Couple Of Minutes, Cool And Store In Air-Tight Jars In The Fridge. Assemble The Ingredient Components For The Body Of The Salad And The Base Into The Glass Jar And Create A Visually Appealing Look As We Move Upwards. Once All The Ingredients And Elements Of The Salad Are Placed Till The Top, Cover The Jar And Chill For 15-20 Mins And Serve It With The Prepared Dressing, Mix And Enjoy The Delectable Flavors.

Ingredient Ideology | Mini Delights To Munch & Relish Quick fix bites to Impress By: Dr Kaviraj Khialani- Celebrity Master Chef.

Mini Delights To Munch & Relish Quick fix bites to Impress

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

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

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

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

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

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

Recipe-1] CHATPATA DELIGHT CANAPES

Ingredients:

Crunchy savory crackers- 12-15 no

For the topping:

Onions-1/2 cup chopped

Tomato-1/2 cup chopped

Green chilies-1 tsp chopped

Capsicum-1/2 no chopped

Baked beans- ½ cup tinned

Boiled chopped chicken-1/2 cup

Red chili sauce-1 tsp

Tomato sauce-1 tsp

Tamarind chutney-1 tsp

Chaat masasla-1/2 tsp

Grated cheese- 2-3 tsp grated

Nylon sev- 2-3 tsp for garnish

Method:

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

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

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

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

Recipe-2] CHEF’S SPECIAL CANAPES

Ingredients:

Crunchy savory crackers- 12-15 pieces

For the toppings:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced cucumber- ½ no

To apply on the crackers

Peanut butter-2-3 tsp

Capsico sauce- few drops

Cheese slices- 2-3 no

Chaat masala-1/2 tsp

Parsley/ mint leaves- 2-3 sprigs

Olives- 2-3 no, sliced.

Sliced ham/ salami- 2-3 no for non-veg

Method:

1. to prepare all the ingredients for the canapes, assemble them as per the list.

2. just before serving, place the toppings one by one on the crackers.

3. apply a little peanut butter mixed with Capsico sauce on the crackers. Place the sliced ingredients one by one on the crackers.

4. ensure all the slices are uniformly cut or trimmed to be placed well on the crackers. Finally garnish them with fresh herbs/ micro-greens and serve immediately.

5. for the non-veg variety we can also use sliced hard boiled eggs, tinned tuna fish mixed with a little mayo.

The garnishes on the canapes can also be modified and changed as desired from bell peppers to gherkins and from capers to jalapenos.

Recipe-3] CHIN CHIN CHU CANAPES

Ingredients:

Savory canape crackers- 12- 15 no

For the assorted toppings:

Boiled American corn-1/2 cup

Chopped capsicums-1-2 tsp

Salt and pepper to taste

Cream cheese-1-2 tsp

Chopped coriander/parsley-1 tsp

Chaat masala a pinch

Tomato sauce-1-2 tsp

Chili sauce-1-2 tsp

Mix all the above for the 1st variety.

Boiled mashed potatoes-1 cup

Cream cheese-1-2 tsp

Salt to taste

Pepper to taste

Chaat masala-1 pinch

Chopped olives-1 tsp

Mix all the above for 2nd variety

Leftover jeera aloo-1 cup mashed

Tomato ketchup-1-2 tsp

Schezuan chutney-1-2 tsp

Assorted capsicums-1-2 tsp chopped

Chaat masala-1 pinch

Sliced black olives-2 tsp

Mix all the above for 3rd variety.

Method:

1. to prepare the canapes, assemble all the toppings are per choice and mix them one by one and keep chilled.

2. for non-veg variety of canapes, pick and choose options from boiled chopped eggs to cooked keema with green peas, from chopped sausages and baked mean mixture to boiled or grilled sliced chicken coated with peanut butter etc.

3. just before serving assemble the crackers on the platter and pick the toppings one by one and assemble the canapes.

4. garnish the canapes one by one and place them ready to serve and ensure they are prepared close to eating time to prevent them getting soggy.

5. canapes and bite sized munchies are always a pleasure to relish and enjoy when freshly dressed up and served at the right temperature as well.

Recipe- 4] DUO COMBO CANAPES

Ingredients:

Savory crackers- 12-15 no

For the toppings:

Lettuce leaves- ½ bunch

Assorted nuts-1-2 tsp chopped

Cream cheese-2-3 tsp

Onions-1-2 tbsp. chopped

Tomatoes-1-2 tbsp. chopped

Green chilies-1 tsp, chopped

Peanut butter-1 -2 tsp

Capsico sauce-few drops

Grated cheese-2 tsp

Tuna fish-1/4 cup tinned, drained

Sliced olives- 2-3 no

Fresh herbs/ micro greens- as needed

Chaat masala-1 pinch

For the non-veg options:

Can also use boiled chopped eggs, sausages, salami. 

Method:

1. to prepare the canapes, assemble the toppings for the canapes as desired in two different bowls.

2. the idea is to offer combo duo two options of canapes to go along. One can be creamy in texture and the other once can be little crunchy.

3. once the toppings are ready, check for seasonings and allow to chill until being assembled and served.

4. just before serving the munchies, assemble the crackers on a serving platter and divide both the toppings on both sides of the canape lanes.

5. garnish them appropriately and serve them immediately. At times it’s also good to have a live station for these canape options so the guest can also choose what he wishes to have on his plate.

Recipe- 5- ITALIAN TOMCHINO CANAPES

Ingredients:

Savory crackers- 12 to 15 no

To prepare the tom chino sauce:

Olive oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 no chopped

Tomatoes-1 cup blanched, chopped

Salt and pepper to taste

Mixed herbs to taste

Capsico sauce- few drops

Parsley- 1 tsp chopped

For the toppings:

Sliced /grated cheese- 1/2cup

Olives- 2-3 tbsp. sliced

Fresh herbs-1 tsp

For the non-veg topping varieties:

Sliced grilled chicken

Sliced saute sausages

Shredded salami

Tuna fish

Sautéed prawns

Grilled fish slices

Method:

1. prepare all the ingredients for the canapes as listed and keep them all ready.

2.prepare the tom chino sauce, heat oil saute the garlic, onions and add in the blanched chopped tomatoes, seasonings, herbs and flavorings as needed and cook, reduce the sauce to a salsa texture.

3. cool down, add some parsley and mix well. Also chill it for better mouthfeel. Just before serving we need to decide on the topping sequence on the crackers for veg and non-veg guests.

4. place a little of the tom chino sauce at the base followed by your choice of veg or non-veg toppings and place some grated cheese on top, add on garnishes as needed and place the canapes for being served and should be enjoyed cold.

Recipe- 6] SANDWICHED GOODIE CANAPE

Ingredients:

Savory crackers- 15- 20 pieces

For the sandwich elements:

Sliced onion-1/2 cup

Sliced cucumber-1/2 no

Sliced beetroot-1/2 no

Sliced ham/ salami/ sausages- ½ cup

Sliced black and green olives- 2-3 tsp

Salt and pepper to taste

Cream cheese/ butter/ peanut butter- 1-2 tsp as needed

For the choice of garnishes:

Fresh herbs/ micro-greens/ sliced jalapenos.

Method:

1. prepare all the elements for the canapes and keep them all chilled until being used.

2. choose an appropriate spread to go on the crackers 

From butter- cream cheese- peanut butter to mayo options as well.

3. decide on the elements of the sandwich as well and place them all sliced and chilled as well before being used.

4. to start with the sandwich concept of the canapes, we can apply the spreads one by one and then gradually start by placing all the ingredients one by one with color contrasts.

5. finally close it up and assemble the canapes on the serving platter and make sure you are offering them at the right temperature, well garnished.

Ingredient Ideology | Raising A Toast To Snacky Bites By: Dr. Kaviraj Khialani- Celebrity Master Chef.

A desi fusion twist on tempting bites

Snack bites and temptations are a bit difficult to hold back when it comes to hunger pangs and we all somewhere need a little break from the routine and want to try something different yet easy to make without too much of fuss and messing up the kitchen too. Preparing snacky meals does not really means that it is very time consuming or tedious activity at the end of a busy day, it just means a little pre-planning and preparations which need to be looked at in order to enjoy quick and tasty mini meals in minutes.  A lot of us have a habit of binging on frozen foods and ready to eat food segment of the market is so huge today that people just want something handy and ready to relish in at the count of five. 

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

Snacks can be modified, variated, designed as per our tastes, choice and preferences. While some are totally looking for non-veg options we do have many vegetarians as well, not to forget we also have vegans and Eggetarians etc too. What matters when we plan a menu for snacks is the method of cooking being involved, avoid frying everything, avoid using the oven for every single recipe since it will be delaying the service time as well. also need to look at whether the snacks would be hot or cold, we do have cold starters as well like cold salads which can go on canapes etc, in that case the temperature will need to be looked at of preparing and serving too.

Here are a few ideas with snacky bites for our readers to try out and spend some good quality time with family and friends.

“Snack Ideas are not only creative to work on, they can be designed to suit the tastes, flavours and choice of our guests in such a way which leaves an ever lasting impression of our culinary skills and talent on their minds and palate” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Recipe-1] Crispy Fried Chili Cauliflower

Ingredients:

Cauliflower -250 gms, cleaned and cut

For the marination:

Oil-2 -3 tsp

Ginger-garlic paste-1 tsp

Salt to taste

Lime juice-2 tsp

Mustard paste-1 tsp

Soya sauce-2 tsp

Red chili sauce-2 tsp

To add after marination:

Maida-2-3 tbsp.

Cornflour-1-2 tsp

Water/ egg- 2-3 tbsp.

To mix and deep fry to golden brown

To prepare the chili sauce:

Oil-2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Green chili-1 tbsp. slit

Red chilies-2-3 slit

Salt and pepper to taste

Green capsicum-1 cup cubes

Red chili sauce- 2-3 tsp

Green chili sauce-2-3 tsp

Soya sauce-1 -2 tsp

Water-1 cup

Corn flour- 2-3 tsp + water ¼ cup

Spring onion greens- 2-3 tbsp. chopped

White vinegar-1-2 tsp

Schezuan sauce-1-2 tsp

Method:

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

2. Marinate the cauliflower pieces and keep aside for 20 mins, add maida, corn flour, egg or water and coat it well, deep fry to a nice golden brown color and remove, keep aside.

3. Prepare the chili sauce for the cauliflower, heat oil and add in the chilies, ginger, garlic, spring onions and saute for a couple of mins, add in the sauces, seasonings, salt, pepper, little water and bring to a boil.

4. Add in corn flour and water solution into the pan and bring to a boil, the sauce will start getting thicker, add in the cauliflower pieces, capsicum cubes allow to cook in the sauce for 2 mins, add vinegar and little schezuan sauce and finally turn off the flame and garnish it with spring onion greens and serve hot like a snack.

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients:

For the roll wrappers:

Spring roll wrappers-10-12 no

Filo pastry wrappers- 10-12 no

Or can use a fresh wrapper made with maida

For the stuffing:

Oil- 2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Chili-1 tsp chopped

Green capsicum-1/2 cup chopped

Mushrooms-1 cup sliced

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Maida-1 tsp

Chopped spring onion greens-1/4 cup

Grated cheese-1/4 cup

Oil to deep fry the rolls

To serve with:

Red chili sauce

Green chili sauce

Schezuan sauce

Tomato ketchup

Chili vinegar

Method:

1. Prepare the wrappers for the rolls to be made.

2. To start with the stuffing, heat oil in a pan add in the garlic, ginger, chilies, onions, capsicums and saute for 2-3 mins, add in the mushrooms and saute them well.

3. Add in little maida and salt, pepper, herbs, chili flakes, garam masala and cook it all well for 2-3 mins. turn off the flame and remove into a plate, add cheese, spring onion greens and mix well.

4. To finally prepare the rolls, spread out the wrappers, place the prepared filling in the center towards one side, roll up and tuck in the sides and roll over again, seal the ends with a little maida water paste and secure it well.

5.Heat oil for deep frying in a kadai and deep fry the veg rolls to a nice golden brown color and remove, drain off the excess oil and cut them 1 x 2 and serve with the choice of dips/ sauces etc.

Recipe-3] CHICKEN CHIANG MAI

Ingredients:

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

For the marination:

Oil-2 tbsp.

Ginger-garlic paste-1 tsp

Soya sauce-1 tsp

Red chili sauce-1 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Chili vinegar-1 tsp

Egg-1 no

Maida-1-2 tsp

Cornflour-1-2 tsp

Oil to deep fry the chicken pieces

To prepare the sauce:

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2-3 tsp slit

Red chilies-1-2 no slit

Onions- ½ cup cubes

Salt and pepper to taste

Water-1 cup

Soya sauce-2-3 tsp

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

Chili vinegar-1-2 tsp

White sesame seeds- 2-3 tsp

Corn flour and water solution-2-3 tbsp.

Spring onion greens-2-3 tbsp. chopped

Fried cashews-2-3 tbsp.

Method:

1. Prepare the chicken pieces, clean, wash and cut them into cubes.

2. Apply the marination on the chicken cubes, keep aside for 20 mins.

3. To the same mixture add egg, maida, corn flour, mix well and deep fry the chicken pieces to a nice golden color, cook for 3-4 mins, remove and drain off excess oil.

4. To prepare the sauce for the chicken pieces, heat oil in a pan add in the ginger, garlic, chilies, onions and saute for a few seconds. Add in the sauces, seasonings, little water and bring to a boil, add cornflour solution and thicken the sauce a little. Add a little honey for more taste.

5. Now add in the fried chicken pieces, allow to cook in the sauce for 2-3 mins and finally add in the toasted sesame seeds, and fried cashewnuts. Serve hot garnished with spring onion greens.

Recipe-4] SOYA VEGGIE SESAME TOAST

Ingredients:

White bread/ brown bread- 3-4 slices, cut 1 x 4

Butter-2-3 tsp

For the topping:

Oil-2 tsp

Ginger-garlic- 1 tsp chopped

Onion-2 tbsp. chopped

Tomato puree-2 -3 tsp

Soya granules- ½ cup soaked in warm water for 10 mins

Green peas-1/2 cup boiled

Salt and pepper to taste

Green capsicum-1/4 cup chopped

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Water-1/4 cup

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Grated cheese- 2-3 tbsp. grated

White sesame seeds-2-3 tbsp.

Boiled mashed potato-1 cup

To serve with:

Red chili sauce

Green chili sauce

Mayo dips

Schezuan sauce

Tomato ketchup

Oil to fry or else use oven to toast.

Method:

1. Start by preparing the bread pieces, remove the crusts, cut them 1 x 4 triangles.

2. Start with the topping by heating up oil in a pan, saute the ginger-garlic, onions to a nice golden color. Add in the green peas, drained soya granules, tomato puree, salt and all spices, herbs, chili flakes and garam masala powder as per taste.

3. Add salt to taste and bhunao the mixture on a medium flame and add little water and cook on a low flame for 10-12 mins mixture should be getting dried up, add some boiled mashed potato, coriander leaves and cheese mix and turn off the flame, cool down.

4. Spread a little butter on the bread pieces, place the topping as well evenly all over the bread piece, top with some sprinkling of cheese and white sesame seeds, place on a baking tray and into the oven for 3-4 mins at 180 degrees celsius.

5.Serve hot garnish with some more greens and an array of options from the sauces and dips to relish it.

Recipe-5] PAN FRIED TOFU DELIGHT

Ingredients:

Tofu- 250 gms, cut into cubes

For the marination:

Oil- 2 tsp

Lime juice-2-3 tsp

Honey-1-2 tsp

Salt and pepper to taste

Garam masala powder-1/4 tsp

Chaat masala-1/2 tsp

Capsico- ½ tsp

Apply marination on tofu, keep aside 10 mins

Heat 2 tsp oil and pan fry the tofu for 2 mins and keep aside.

For the stir fry:

Oil-2 tsp

Butter 1 tsp

Garlic-1 tsp sliced

Ginger-1 tsp chopped

Green chilies- 2-3 tsp chopped

Onions-1/2 cup cubes

Capsicum red-1/2 cup cubes

Capsicum green-1/2 cup cubes

Capsicum- yellow- 1/ tsp cubes

Salt and pepper to taste

Soya sauce-1-2 tsp

Peanut butter-2 tsp

Red chili sauce-1-2 tsp

Chili vinegar-1-2 tsp

Sugar- ½ tsp

Water-1/4 cup

Corn flour and water solution-2-3 tsp

Spring onion greens-2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the tofu recipe.

2. Can also use paneer cubes in the same recipe

3.Firstly cut the paneer/tofu into cubes.

4. Apply the marination and ensure the tofu is well tossed in it in a bowl, cover and keep aside for 10 mins.

5. Heat oil and add in the ginger- garlic- chilies and saute for a few seconds, add in the onions, capsicum cubes, salt, pepper, herbs, chili flakes as per taste.

6. Add in a little water, bring to a boil, add in the corn flour water solution, thicken up the sauce a little. Now add in the tofu cubes and allow to cook in the sauce for 2-3 mins. check for seasonings and texture and adjust it accordingly.

7. Finally add in peanut butter and mix it well, add some spring onion greens for garnish and serve it hot.

Ingredient Ideology | Delectable Delicacies From Sri-Lanka By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Fresh & Vibrant Foods To Indulge Into!

Sri Lanka, being an island with a tropical climate, coconuts and fish are two of the most influential components of Sri Lankan cuisine. Fish is made into curries, and coconut in some form or another, is a dominant ingredient in cooking. Rice and curry is the Sri Lankan staple, though various kinds of bread, both roti style flatbreads and even loaves of bread, are very common. A few things about Sri Lankan food can be said with certainty

Sri Lankans thoroughly love spices, they love food that explodes with flavor, and many enjoy deep fried, and very tasty, snacks. Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness. Though Sri Lankan food has parallels to South Indian food, yet it remains distinctly its own form of cuisine. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambals.

Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rice fruits. The cuisine is highly centred around many varieties of rice as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine.

‘The cooking of sri-lanka is amazing and balanced with a melange of tastes, flavors, aromas and mouthfeel. The varieties of veg and non-veg dishes have a lot to say about the rich culture and traditional beliefs followed by them in order to impress the audience on a global platform’- Chef Kaviraj Khialani-  Celebrity Master Chef.

ONE OF THE BASIC RECIPE FOR A SRILANKAN CURRY/SPICE POWDER:

Coriander seeds- 4 tsp

Cumin seeds- 3 tsp

Black peppercorns-1 tsp

Cinnamon stick-1-inch piece

Green cardamom-2-3 no

Curry leaves- 10-12 no

Dried red chilies- 2-3 no

Fennel seeds-1 tsp

Black cardamom-1-2 no

Fenugreek seeds-1 tsp

Mustard seeds-1 tsp

Basmati rice- 2 tbsp.

Cloves- 3-4 no

Method:

1. Using a thick bottomed pan, add in the basmati rice and saute it for a few minutes in order to change its color and add a crusty outer look to the rice grains, control the flame and continue adding in the other spices as well and dry roast them all together for few mins.

2.Turn off the flame, remove the mixture into a plate/thali and allow to cool completely, dry grind the mixture to a nice smooth powder and store in an airtight container and use in the sri-lankan recipes/curries etc

Let us have a look at a few popular and easy to make dishes often prepared during festivities, at restaurants and special occasions on Sri-lankan Menus:

Recipe-1] SRI LANKAN STYLE MULLIGATWANY SOUP

Ingredients:

Oil-2 tbsp.

Curry leaves-4-5 no

Chicken stock-3-4 cups 

Shredded boiled chicken-1/2 cup

Onion-1 medium, chopped

Carrot-1/2 no chopped

Tomato-2 med sized, chopped

Green chilies-1 tsp chopped

Red chilies-1-2 no slit

Coriander seeds- 2 tsp roasted and powdered

Yellow lentils-1/2 cup mix boiled- optional

Cumin seeds-1 tsp roasted, powdered

Fenugreek seeds-1/2 tsp roasted, powdered

White rice-2 tsp roasted

Black pepper-1/2 tsp crushed

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Celery-1 stalk chopped

Coconut milk-1 cup thick

Coriander leaves-2 tbsp. chopped

For garnish:

Boiled rice-2 tsp

Lime juice-1-2 tsp add and serve

Method:

1. in a pan dry roast all the whole spices along with the rice until fragrant and well refreshed, turn off the flame and cool, add in the peppercorns, powder them all together and keep aside.

2. In a pan add oil, add in curry leaves, saute the onions, celery, carrots add little salt to taste, add in the ginger, garlic, chilies and continue to saute for a few mins.

3. Add in the powdered spices and mix well, add in tomatoes, boiled lentils, coriander leaves, add in the powdered spices and mix well.

4.Now add in the chicken stock and chicken pieces and bring to a boil, simmer and cook for 12-15 mins on a medium flame.

5. Here we have two options to either cool, puree the above mixture or keep it whole as it is, then add in the coconut milk and simmer for 2-3 mins.

6. Turn off the flame and add in lime juice and garnish with boiled rice and serve hot.

Recipe-2] SRILANKAN CHICKEN CURRY

Ingredients:

Chicken curry cuts- 500- 750 gms, with bones and skin.

Oil-2 tsp

Ghee-2 tsp

Onion-2 med chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomato-2 med sized chopped

Tomato puree-2-3 tsp

Curry leaves- 8-10 no

Green chilies-2 tsp chopped

Sri-lankan curry powder-2 tsp as given above

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Water as needed

White vinegar-2 tsp

Coconut milk-1 cup or as needed thick variety

Coriander leaves-2 tbsp. chopped

Fried curry leaves/ red chilies for garnish.

Method:

1. Clean, wash, cut and marinate the chicken pieces with the roasted curry powder, red chili powder, little salt, turmeric powder and vinegar for around 20-25 mins, keep refrigerated.

2. Heat oil and ghee in a heavy bottomed pan, add in the onions until they get light pink in color. Add in the ginger, garlic, chilies, curry leaves and fry for a few mins.

3. Add in the marinated chicken pieces and saute it well with the onion masala in the pan.

4. Add in the chopped tomatoes, puree and saute well, cover and simmer for 5-6 mins, add little water to cook the chicken.

5. Continue cooking the chicken curry for 12-15 mins add in the coconut milk and simmer for 4-6 mins, add coriander leaves and serve hot with sri-lankan steamed rice or with roti/ parathas.

Recipe-3] EASY COCONUT SAMBAL

Ingredients

Grated fresh coconut-1 med sized

Shallots- 6-8 no peeled and sliced

Dry red chilies- 8-10 no

Lime juice-2 tsp

Salt to taste

Sugar-1/2 tsp

Method:

1. Dry grind the red chilies and little salt together to form chili flakes kind of texture.

2. Add in the grated coconut to the same grinder jar and continue to churn it once, add sugar and shallots and mix well once more.

3. Remove the sambal into a mixing bowl and adjust salt, and add lime juice mix well and keep chilled until being used to go alongside with meals.

RECIPE-4] SRI-LANKAN KUTTU PAROTTA

Ingredients

Oil-2-3 tbsp.

Butter/ghee-2 tsp

Leftover rotis/ parottas- 3-4 broken into pieces

Eggs-3 no

Assorted veggies of your choice- carrots/beans/peas/cabbage etc

Onion-2 small chopped

Tomatoes-2 small chopped

Green chilies-2 tsp chopped

Ginger-garlic paste-1 tsp

Water-1/2 cup

Curry leaves- 8-10 no

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Curry powder-1 tsp as given above

Coriander leaves-2 tbsp. chopped

Lime juice-2 tbsp.

Roasted crushed peanuts-2-3 tsp

Method:

1. Heat oil/ butter/ghee in a pan add onions and curry leaves and saute for a couple of mins.

2. Add in the ginger-garlic paste, green chilies and saute for few seconds, add chili powder, turmeric powder and salt to taste.

3. Stir the mixture for a minute, add in the tomatoes and cook until soft and mushy add a little water to fasten the process.

4. Break in the eggs/ add in the veggies of your choice and cover the pan with a lid and allow the eggs to cook for a couple of minutes on low flame. 

5. Add in the cut parottas into the pan and give it all a nice mix to ensure proper mixing, check for salt, add coriander leaves, crushed peanuts, lime juice and serve hot.

Recipe-5] PANI POL COCONUT PANCAKE SWEET

Ingredients:

For the pancake mixture:

Maida-1 cup

Salt-1 pinch

Oil/ghee-2 tsp

Water/ milk as desired to make the batter

Pinch of baking soda

Egg yolk-1 no

Vanilla essence -1/2 tsp

For the coconut stuffing:

Oil/butter/ghee-2 tsp

Fresh grated coconut- 1 cup

Jaggery-1/2 cup

Sugar-2-3 tsp

Cinnamon powder-1 pinch

Green cardamom powder-1 pinch

Chopped nuts-2-3 tsp- almonds/cashews/raisins etc

Method:

1. Prepare the batter for the pancakes and allow to rest for 12-15 mins.

2. Using a non-stick pan, spread out the batter using a round spoon and swirl the pan to spread the batter to form thin pancakes.

3. Using a little oil/butter allow them to cook well on both sides and remove once done.

4. In a separate pan, heat oil/butter/ghee add in the jaggery and stir well, allow to melt on low flame, add in the grated coconut, powdered cinnamon and cardamom, nuts and mix well.

5. Cook this mixture on a low flame for 3-4 mins and remove. While the mixture is still warm we can start filling and rolling up the pancakes and garnish with chopped nuts and arrange them on a serving platter and relish the coconut pancakes.

ON A CONCLUDING NOTE:

SRI-LANKAN CUISINE is truly a delight to try and adapt into our daily cooking as well to be able to enjoy the robust aromas, variety of flavours to treat our palate! Most of these recipes can also be Indianised in a number of ways for example the curries, gravies, the kuttu parottas concept can be a good example to try and work with when it comes to using leftover rotis etc. one should be open to accepting new ideas, new cuisines, new ways of cooking along with trends which keep coming and going. On a note of recommendation along with my own visit to Sri-Lanka a few years back I truly believe this is one of those good foods to be relished by all of us without doubt.

Ingredient Ideology | The Quintessential Quinoa By: Dr. Kaviraj Khialani- Celebrity Master Chef

Quinoa, pronounced as “keen-wah,” is a type of edible seed that has gained popularity among food enthusiasts. It comes in various colors, including black, red, yellow, and white. Though technically a seed, quinoa is also classified as a whole grain and is a good source of plant protein and fiber.

The white and yellow varieties have the mildest flavor, while the red and black ones have a stronger, earthy flavor and hold their shape better. I’ve experimented with many quinoa varieties in my kitchen and enjoyed each one, so I highly recommend everyone try it at least once.

Quinoa's high protein content, mild sweet and nutty flavor, and delicate texture make it a great substitute for starchy options like pasta and rice. It's easy to incorporate into most cuisines, and I've adapted it to several Indian recipes as well. Known as a superfood, quinoa is popular among health-conscious individuals for a good reason.

With a little creativity and a touch of spice, quinoa can easily be adapted to Indian tastes.

Health Benefits of Quinoa:

* Quinoa is an anti- inflammatory grain and is also gluten free, lowers cholesterol.

*Quinoa is Good for heart health, assists in digestion.

*Quinoa offers a high protein value to our system.

*Quinoa helps in weight management.

* Quinoa helps to regulate the glucose levels in the blood

 *Quinoa has been considered good for bones.

 *Quinoa Assists in the treatment of diabetes.

 * Quinoa benefits overall health of our body due to its good offering of magnesium content.

Here are a few simple recipes using QUINOA!

Recipe-1] CORN- BEAN AND QUINOA SALAD:

Ingredients:

Quinoa- 1 cup 

Water-3 cups

Oil-1 tsp

Garlic-1 tsp

Chilies-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk cut into pieces

Tomato-1 small cubed

Salt and pepper to taste

Boiled rajma/ kidney beans-1/2 cup

Boiled sweet corn-1/2 cup

Cucumber-1 small cubed

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp.

Lime juice-2 tbsp.

Chaat masala-1/2 tsp

Honey-2 tsp

Dates-2-3 chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Flax seeds/ sunflower seeds- 2 tsp

Method:

1. Prepare all the ingredients for the quinoa salad.

2. In a thick bottomed pan, add in the quinoa and 2 and a half cups of hot water and cook it on a low flame for around 15-18 mins, using a fork keep stirring occasionally and add a little salt and lime juice as well during the cooking, once done keep aside.

3. To saute further, heat oil in a pan add in the garlic, onion, chilies, celery and saute them for 1 minute. Add in the beans, corn, salt, pepper, herbs, chili flakes, dates, honey and toss.

4. Cook for 2-3 mins, turn off the flame, add in the cooked quinoa and lime juice, cucumber, tomato cubes coriander, mint, seeds of your choice and give it all a nice toss.

5. This can be served warm as well or even chilled as a salad or a mini meal.

Recipe-2] QUINOA PUMPKIN SOUP

Ingredients:

Oil-1 tsp

Butter-1 tsp

Bay leaf-1 no

Jeera-1/2 tsp

Curry leaves- 4-5 no

Peppercorns- 3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Yellow pumpkin- 150 gms cubes

Quinoa-1/2 cup

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Water/stock- 3-4 cups

Coconut milk-1/2 cup

Chopped cashews/almonds-2 -3 tsp

Assorted seeds- sunflower, chia seeds-2 tsp

Fresh cream-2 tsp

Greens for garnish- parsley/coriander- 2 tbsp.

Method:

1. Prepare the ingredients for the quinoa pumpkin soup.

2. Heat oil and butter in a pan, add in the ingredients for the tadka and allow to crackle/splutter for a few seconds.

3. Add in the garlic, onions, chilies and saute for a couple of minutes, add in the yellow pumpkin, quinoa, salt and all spices to taste.

4. Stir well for a minute, add in the water/stock and allow to simmer and cook for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil and adjust texture, salt and finish it off with a little coconut milk and cream, add nuts, seeds, greens for garnish and serve hot.

Recipe-3] QUINOA VEG STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Spring onions- 3-4 chopped

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

White vinegar-2 tsp

Quinoa- 1 cup

Water/stock- 3 cups

Carrots-1/4 cup fine chopped

Capsicum-1/4 cup fine chopped

Cabbage-1/4 cup fine chopped

Spring onion greens-2-3 tbsp. chopped

Roasted crushed peanuts-2 tbsp.

Boiled chicken cubes- ½ cup for non-veg

Method:

1. In a pan add in the quinoa, little salt and hot water around two and a half cups to start with and allow to cook on a low flame for 20-25 mins, using a fork stir it occasionally to ensure even cooking, once done, turn off the flame and allow to cool.

2. To stir fry the recipe further, heat oil and butter in a wok/ pan add in the garlic, ginger, chili, onions and saute them for a couple of minutes.

3. Add in the carrots, cabbage and capsicums and stir fry for a couple of minutes, add in salt, pepper, sauces to taste and little water to soften the veggies.

4. Add in the cooked quinoa and spring onion greens and toss well, check for seasonings, adjust accordingly, add in the peanuts and serve hot.

Recipe-4] QUINOA HEALTH BOWL

Ingredients

Olive oil- 2 tsp

Garlic-1 tsp chopped

Cinnamon stick-1-inch piece

Onion-1 small chopped

Tomato-1 small chopped

Boiled chickpeas-1/2 cup

Quinoa -1 cup

Water-3 cups

Boiled beetroot-1/2 cup cubes

Yellow/ red capsicum-1/2 cubes

Tofu/ paneer cubes- ½ cup optional

Cherry tomatoes- 4-5, cut 1 x 2

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Lime juice- 2 tbsp.

White vinegar-1 tsp

Peanut butter- 2 tsp dissolved with ¼ cup warm water

Red chili sauce-2 tsp

Assorted nuts-2-3 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Basil leaves- 4-5 no

Assorted seeds- 2-3 tsp, flax seeds, sunflower seeds, pumpkin seeds.

Method:

1. Prepare all the ingredients for the quinoa health bowl.

2. In a saucepan combine together the quinoa and little salt, hot water two and a half cups and cover, simmer, cook the quinoa for around 20-25 mins, keep aside.

3.To saute things further, heat oil and add in the cinnamon, garlic, onion and saute until pink, add in the assorted veggies of your choice, boiled chickpeas, salt, pepper, herbs, chili flakes and saute well, add a little water and cook for 2-3 mins.

4. Add in the peanut butter and other sauces and mix well, add in the boiled beet cubes, cooked quinoa, tofu or paneer cubes and mix well, cover and cook for 3-5 mins and add in the assorted fresh greens/herbs, seeds and toss.

5. Serve this health bowl warm or cold as a mini meal by itself with a glass of detox water.

Recipe- 5] QUICK QUINOA SNACK

Ingredients

Quinoa-1/2 cup cooked with one and a half cups water

Oil-2 tsp + to fry

Ginger-garlic paste-1 tsp

Carrots-1/2 grated

Capsicum-1/2 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Cheese- 2 tbsp. grated

Potatoes-1/2 cup boiled and mashed

Garam masala powder-1/2 tsp

Coriander and mint-2 tbsp. chopped

Bread crumbs-1/4 cup

Maida/cornflour-2 tsp

As an option can add boiled sweetcorn, boiled chopped eggs/chicken as well for non-veg.

Method:

1. Cook the quinoa and keep it aside.

2. Heat oil in a pan add in the ginger- garlic paste, chilies, carrot, capsicum and saute for a minute, add in the boiled mashed potatoes, all seasoning’s, herbs, chili flakes and spices to taste.

3. Add in the coriander, mint, cooked quinoa and cook for another 2 -3 mins and turn off the flame, add in cheese and little bread crumbs and bind it all together.

4. Divide the mixture in lemon sized balls and round them up well and set them in the fridge for 20 mins and then coat with a little dry maida/corn flour and fry to a nice golden color and serve hot with choice of dipping sauces/ ketchup/chutney etc.

Ingredient Ideology | Fusion Ways With Gajar Halwa By: Dr. Kaviraj Khialani- Celebrity Master Chef

The Carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and southwestern Asia. Carrots are the richest source of beta-carotene. The human body turns beta-carotene into vitamin A. The name "carrot" comes from the French word "carotte." Carrots originated in the Mediterranean. Originally, carrots were only used for medicinal purposes rather than as food. Ancient Greeks used carrots to treat stomachaches. 

Around the first century, Greek doctors used carrots as a stomach tonic. They were used as food in Europe during the 13th century. The vegetable is great for eyesight and you skin, it also boosts the immune system. Cooked carrots are better for you than raw. The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.

“Gajar Ka Halwa, a heavenly concoction of a popular Indian sweet is a warm welcome not only to the winter season but also our dessert bowls which crave not only for the classic versions but are open to getting filled up with creative concepts as well” – Chef Kaviraj Khialani- Celebrity Master Chef.

Here are a few health benefits of Carrots:

1.Pectin is the main form of soluble fiber in carrots soluble fibres can lower blood sugar levels by slowing down your digestion of sugar and starch. They can also feed the friendly bacteria in your gut, which may lead to improved health and decreased risk of disease.

2. Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phyllo Quinone), and B6.  Vitamin A: Carrots are rich in beta carotene, which your body converts into Vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function. Carrots offer many plant compounds, including carotenoids.

These are substances with powerful antioxidant activity that have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer. Beta carotene, the main carotene in carrots, can be converted into vitamin A in your body.

However, this conversion process may vary by individual. Eating fat with carrots can help you absorb more of the beta carotene.

The main plant compounds in Carrots are:

• Beta carotene: Orange carrots are very high in beta carotene. 

• Alpha-carotene: An antioxidant that, like beta carotene, is partly converted into vitamin A in your body.

• Lutein: One of the most common antioxidants in carrots, lutein is predominantly found in yellow and orange carrots and is important for eye health.

• Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene may decrease your risk of cancer and heart disease.

• Polyacetylenes: Recent research has identified bioactive compounds in carrots that may help protect against leukaemia and other cancer. 

• Anthocyanin’s: These are powerful antioxidants found in dark-coloured carrots.

Here are a few of my favorite Fusion Style Recipes using Gajar Ka Halwa:

Recipe-1] CARROT HALWA AMBROSIA SWEET

Ingredients:

Gajar ka halwa- 1 and a half cup, slightly warm.

For the fusion recipe ingredients:

Motichoor ladoo- 1 no, crumbled

Saffron rabdi- 1 cup

Dried rose petals- 2-3 tsp

Assorted dry fruits- 2- 3 tbsp. chopped

Sponge cake- ½ cup crumbled

Sweetened fresh cream-1/2 cup whipped

Assorted fresh fruits- ½ cup chopped

Method:

1. Prepare all the ingredients for the fusion dessert recipe.

2. Choose small dessert glasses/ bowls etc to set it in layers.

3. Start by placing a little saffron rabdi at the base of the glasses/cups and then continue with the gajar halwa, cream, sponge crumbs, motichoor ladoo, fruits, nuts, rose petals and layer it all the way to the top.

4. Garnish the dessert as desired and allow to chill for 30- 45 mins at least and then serve it.

Recipe-2] Rasila Gajrela Pudding

Ingredients:

Gajar ka halwa- 1 and a half cup, chilled

For the fusion twist ingredients:

Crushed digestive biscuits- 5-7 no

Fresh cream- ½ cup sweet and whipped

Vanilla flavoured Custard- 1 and a half cup, chilled

Assorted fresh fruits- 1 cup cut into small pieces

Assorted dry fruits-2-3 tbsp. chopped

Dates- 2-3 tsp chopped

Rose water-1 tsp

Gulkhand- 2-3 tsp

Jalebi- 4-6 no crumbled up

Mint/ cherries/ nuts/ rose petals for garnish

Method:

1. Prepare all the ingredients for the fusion twist dessert.

2. Crush the digestive biscuits and mix them with rose water, Gulkhand and keep aside.

3. As an optional choice I also used chocolate brownies laced with Gulkhand and rabdi to layer the same dessert with gajar halwa.

4. Select a choice of glasses/ dessert bowls to set this sweet dish. Start up by setting a base of the chilled custard followed by gajar halwa, the digestive biscuit mixture, fruits and nuts, dates, cream.

5. Repeat the layers till the top and add a scoop of ice-cream as well if desired and serve it garnished with praline/ nuts/ cherries/ berries etc.

Recipe-3] GAJAR HALWA HIDDEN SURPRISE

Ingredients:

 Gajar ka halwa- 2 cups, chilled

For the fusion hidden surprise:

Crumbs of chocolate brownie- 1 cup

Chocolate sauce-2-3 tbsp.

Date puree- 2-3 tsp

Assorted chopped nuts- 1-2 tsp

Chocolate chips- 1-2 tsp

To serve the dessert bites:

Nutty rabdi dip/ sauce:

Rabdi- 1 cup chilled

White chocolate -2-3 tbsp. melted

Raisins- 2 tsp chopped

Dried rose petals- 1-2 tsp

Method:

1. Prepare all the ingredients for the fusion sweet recipe.

2. Start up by preparing the stuffing for the gajar halwa bites, in a mixing bowl combine together the brownie crumbs with the remaining ingredients and mix well ensuring it all comes together, chill for 20 mins.

3. chill the gajar halwa as well and then divide them equally apply little melted butter or ghee on the hands/finger tips while doing this.

4. flatten up the halwa mixture a little and stuff it with the prepared brownie balls and shape it back into roundels and allow to chill on a butter paper for 1 hour.

5. decorate them with melted white chocolate and nuts/ rose petals and arrange them on a serving plate/platter and serve, prepare the dip separately and chill for 30 mins before serving.

Ingredient Ideology | Compacted With Compassion By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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One Dish Baked Mini Meals

The need for one-dish meals is constantly on the rise these days especially for suppers and light meals where we prefer to toss up a few things into one dish and get done to the dinner table and feast ourselves to something different and varied at times. Gone are the days where a typical full meal of courses from starters and soups followed by array of main courses and spread of desserts. 

A concept of a one dish meal has various angles and aspects, features and cuisines attached to it. In an endeavor to do something different here I have tried to attach a little fusion touch to the regular baked dishes which we might have tried. The french word Augratin which is attached to savory saucy baked dishes includes the famous white sauce, cheese and bread crumbs at times to give a nice crispy golden crusty mouthfeel, here we will find innovative ways to twist and turn a few concepts and treat our palate!

Recipe-1] CHICKEN PASTA BAKE

Ingredients:

Pasta of your choice- 2 cups boiled- penne/ macaroni/ fussili

Boneless chicken cubes- 200 gms cut into 1 inch cubes.

Oil/ olive oil/ butter- 2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Salt and black pepper to taste

Tomato puree-1/2 cup

Red chili sauce- 2 tsp

Soy sauce- 1 tsp

White wine- 2 -3 tbsp. optional

Bell peppers/mushrooms/ sweet corn/ cherry tomatoes- as desired to add in for volume and texture.

Fresh basil leaves- 10-12 no.

White sauce- 2 cups

Grated cheese-1/4 cup

Method:

1. Prepare all the ingredients as per the list above.

2. To assemble the dish, heat oil/butter/olive oil in a pan add in the garlic and onions and saute, add in the tomato puree, salt, pepper, herbs and chili flakes.

3. Saute it for a couple of minutes and add in chicken cubes and veggies of your choice, sauces as listed and stir fry the ingredients on a high flame for a couple of minutes, add ½ cup water or stock simmer and allow the chicken to cook for 8-10 mins.

4. Add in the white sauce, fresh basil leaves and the boiled pasta and give it all a nice mix place it all into a greased baking dish top it with grated cheese and place it in pre-heated oven at 180 degrees for 12-15 mins & serve hot with assorted toasts/ garlic bread.

Recipe-2] HEARTY VEG WONDER BAKE

Ingredients

Potatoes-2-3 med sized, peeled and sliced

Oil/olive oil/butter- 2 tsp

Garlic- 1 tsp chopped 

Green chilies- 2 no chopped

Spring onions- 3-4 sliced

Spring onion greens-1/4 cup chopped

Tomato ketchup- 3-4 tbsp.

Capsico/ chili sauce- 2 tsp

Salt and pepper to taste

Mixed herbs and chili flakes to taste

White sauce- 2 cups

Grated mozzarella/cheese- ¼ cup

Fresh cream-1/2 cup

Cherry tomatoes/tomato slices- 8-10/ 1 no sliced

Green capsicum-1 no shredded

Baked beans in tomato sauce -1 tin

Assorted fresh herbs- basil/ thyme/ micro-greens for garnish.

Method:

1. Prepare all the ingredients for the veggie wonder baked dish.

2. In a pan heat oil add in the garlic and spring onions and saute for 1 min, add in the potato slices, seasonings, herbs, chili flakes cover and cook in steam on low flame for 3-4 mins.

3. Add in the baked beans with tomato sauce, capsicums, Capsico or chili sauce to taste and any other assortment of veggies of your choice can be added here. Cook for 3-4 min, add in the fresh cream mix in well.

4. Transfer the mixture into a greased baking dish and add in the tomato slices/cherry tomatoes, grated mozzarella or cheese of your choice, place the dish for baking at 180 degrees Celsius for 12-15 mins and serve hot with whole wheat bread rolls/ herbed bread slices etc.

Recipe-3] BETWEEN THE SHEETS

Ingredients

Pulses/legumes- rajma/kidney beans etc of your choice-1 cup boiled.

Carrots/beans/ peas/ cauliflower- 1 cup boiled

Mushrooms- 1 cup sliced

Baby corn-1/2 cup sliced

Lasagna sheets- 10-12 no boiled

White sauce- 2 cups

Salt, pepper, herbs & chili flakes to taste

Schezuan sauce- 2- 3 tbsp.

Breadcrumbs-1/4 cup

Double fried eggs-2-3 no

Tomato sauce-2 tbsp.

Grated cheese-1/4 cup

Method:

1. Pre-prep all the ingredients ahead of time.

2. To assemble the yummy baked dish, start with the layer of white sauce in the baking dish, place the lasagna sheets, the boiled beans, tomato sauce assorted boiled veggies, drizzle over the schezuan sauce, add seasoning, herbs, chili flake to taste.

3. Prepare multiple layers of the ingredients by choice in the dish and top it up with the double fried eggs, white sauce, bread crumbs, cheese and place the wholesome dish to bake in a pre-heated oven at 180 degrees Celsius for 20-25 mins and serve it piping hot with a buttered toast or some brun pao.

Recipe- 4] EGGPLANT & MINCE BAKE

Ingredients

Brinjal- 3-4 no med sized, sliced into roundels.

Oil/olive oil/ butter- 2-3 tsp

Garlic- 2 tsp chopped

Onion- 1 chopped

Tomato puree- ½ cup

Chicken keema-250 gms or Soy keema – 1 cup.

Green peas-1/2 cup

Green capsicum-1 no chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Peanut butter- 2-3 tsp

Tomato ketchup-2- 3 tsp

Capsico-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Cheese-1/4 cup grated

White sauce-2 cups

Water-1/2 cup

Method:

1. Slice the eggplants, apply little oil and sprinkle of salt and pepper mix well and place in an oven to partially cook for 8-10 mins at 160 degrees Celsius.

2. Meantime heat oil/butter in a pan saute the garlic and onion add in the raw chicken keema or drained soy mince soaked in warm water for 10 mins, saute it for 2 mins, add in the tomato puree, salt, pepper, herbs, chili flakes and stir fry for 2 mins.

3. Add in peas, capsicums, tomato ketchup and little water to allow proper cooking for 8-10 mins on a medium flame, add in the coriander leaves and mix.

4. To assemble the dish prepare a mixture of white sauce and peanut butter and place it at the base of the baking dish now place the prepared semi-dry mince mixture, the oven cooked brinjal and create layers with the nutty white sauce, mince and the eggplants to top, finally add the cheese and bake at 180 degrees Celsius for 20-25 mins and serve hot with toasted pita bread, focaccia or sun- dried tomato bread rolls/ spinach and herbed bread.

Ingredient Ideology | Scrumptious Snacky Samosas…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself. The gastronomic literature of 10th century Middle Eastern cuisine, especially early medieval Persian texts have many mentions, an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, called samsa.

Samosa for me have been a very dear and loved choice of snack on the menu since childhood, from watching it being made at local halwai shops having them piping hot once fried with tempered green chilies and assorted chutneys, to including them on the list for birthday parties, get together events, kitty parties for the ladies, cocktail party snacks or even a Sunday brunch in hotels, samosa in various sizes from the bite size to the heavily filled version has been one of those inviting bites which are irresistible by most of us.

Other historical accounts also refer to these tiny mince-filled delectable triangles, eaten by travelling merchants around campfires and packed in saddlebags as a snack for a long journey. According to these accounts, it was thanks to these travelling merchants that the stuffed triangle travelled from Central Asia to North Africa, East Asia and South Asia.

In India, it was introduced by the Middle Eastern chefs who migrated for employment during the Delhi Sultanate rule, although some accounts also credit merchants for bringing the fare to this part of the world. Later, having earned the blessings and love of the Indian royalty, the samosa soon became a snack fit for the king. 

Ibn Batuta, the medieval Moroccan traveller who visited India in the 14th century, has chronicled the glittering banquets at the court of Muhammad bin Tughlaq. According to his accounts, a dish called Sambusak, a triangular pastry packed with mince, peas, pistachios, almonds and other tasty fillings was placed on the guests’ plates right after the sherbet had been sipped, following which the other courses made their way out of the royal kitchens.

However, to the foodies in India, the samosa concept has been attracting since a very long time now and it is a part of our daily life and routine munching as an all-day welcome snack, with a variety of fillings inside the triangular delicacy with pao, chutneys/ condiments to go along side.

Though I like making them using filo pastry sheets as well and brushing them with little milk/ egg wash and baking them to perfection to avoid the steeping in oil effect for a change.

Let us try out some of these varied options for a change with our favorite Samosas on a Sunday Funday for a change to relish with family!

Recipe-1] NUTKHUT ALOO MATTAR SAMOSAS

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ghee-2 tbsp.

Salt to taste

Ajwain-1/2 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

Potatoes- 2-3 medium sized, mashed

Green peas-1/4 cup boiled

Sweet corn- ¼ cup boiled

Salt to taste

Chaat masala-1/2 tsp

Oil/ghee- 2 tbsp. for tadka + frying

Jeera-1/2 tsp

Hing-1/4 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Cumin powder-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Aamchur powder-1/2 tsp

Coriander leaves-2 tbsp. chopped.

Method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. Heat oil add in the hing, jeera, ginger-garlic, chilies and prepare the basic tempering add in the peas, corn, mashed potatoes, salt and all the powdered spices to taste and mix well, cook for 4-5 mins.

3. Remove and add in the coriander leaves and allow to cool. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-2] SAMOSA ITALIANO

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

Oil-2 tsp for cooking + frying separate.

Garlic- 1 tsp chopped

Onion-1/2 chopped

Capsicum-1/2 cup chopped

Mushrooms-1/4 cup sliced

Boiled roughly cut pasta-1/4 cup, macaroni/ spaghetti etc.

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Maida-1/2 tsp

Tomato ketchup-2 tsp

Grated cheese-2 tbsp.

Method:

1.Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil in a pan saute the garlic, onions, add in the mushrooms and capsicums, boiled pasta saute on a medium flame for a few minutes, add in the seasonings and herbs to taste and add maida to dry up excess moisture from the filling.

3. Add the tomato ketchup and mix, turn off the flame allow to cool for a few minutes, add in the grated cheese and mix. 

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-3] DESI CHATPATA CHINI SAMOSA

Ingredients

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt and pepper powder to taste

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-1 tsp chopped

ginger-1 tsp chopped

green chilies-1 tsp chopped

spring onion-3-4 chopped

carrot-1/2 grated

capsicum-1/2 fine chopped

sprouts- ¼ cup steamed

cabbage-1/4 cup fine chopped

boiled chopped chicken-1/2 cup for non-veg

salt and pepper to taste

soy sauce-2 tsp

schezuan sauce-1 tsp

grated cheese-2 tbsp.

chaat masala-1/2 tsp

spring onion greens-2 tbsp. chopped

method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil in a pan saute the garlic, ginger, chilies onions, add in the carrots, cabbage, capsicums, sprouts, salt and all seasonings to taste, add in the Chinese sauces and mix well.

3. Cook the mixture for 2-3 mins add in the spring onion greens, turn off the flame add in the cheese, chaat masala and mix well.

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-4] CHEESY PANEER WALA SAMOSA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt and pepper powder to taste

Shahi jeera-1/2 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-ginger-1 tsp chopped mix

green chilies-1 tsp

onion-1/2 small chopped

paneer-1/2 cup grated

cheese-2 -3 tbsp.

capsicum-1/2 cup chopped

peanut butter-2 tsp

red chili sauce-1/2 tsp

salt and pepper to taste

mixed herbs & chili flakes to taste

coriander leaves-2 tbsp. chopped

method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil add in the ginger, garlic, chilies, onions, saute well add in the capsicum, salt, pepper, herbs, chili flakes to taste and mix. Add in the paneer, peanut butter, red chili sauce and cook for 2-3 minutes and turn off the flame.

3. Now add in the grated cheese and coriander leaves and mix well, Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-5] SAMOSA KHASTA MAZAA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ghee-2 tbsp.

Salt and pepper powder to taste

Jeera powder-1/2 tsp

Red Chili powder-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

jeera-1/2 tsp

eggs- 2-3 no

chicken sausages-1/4 cup chopped

onion-1 small chopped

tomato-1 small chopped, without seeds.

green chilies-1 tsp chopped

capsicum-1/2 no chopped

coriander leaves-2 tbsp. chopped

salt and pepper to taste

herbs and chili flakes to taste

coriander powder-1 tsp

red chili powder-1/4 tsp

turmeric powder-1/4 tsp

grated cheese-2 tbsp.

roasted crushed peanuts -2 tsp chopped

method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil saute the onion, tomato, chilies and saute well for a couple of minutes add in capsicum, sausages, salt, pepper, herbs, chili flakes, spices to taste and cook for 2 mins.

3. Add in the eggs and scramble them well and cook for 3-4 mins add coriander leaves, roasted crushed peanuts, turn off the flame add in the cheese and coriander leaves and allow the mixture to cool.

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-6] TOFU AUR SOYA WALA SAMOSA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/Olive oil-2 tsp

Salt and pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-1 tsp chopped

shallots/onion- 2 tbsp. chopped

green chilies-1 tsp chopped

tofu- ¼ cup crumbled

soy granules-1/2 cup soaked in warm water for 10 mins.

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Garam masala powder-1/2 tsp

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Soy sauce-2 tsp

Water-2-3 tbsp.

Mashed potato- 1 small no

Cream cheese- 2 tsp

Coriander/ parsley- 2 tsp chopped

Method:

1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

2. To prepare the stuffing, heat oil saute the garlic, onion, chilies for a couple of minutes, add in the drained soya granules and add in the salt, pepper, herbs, chili flakes, the sauces to taste and saute for 2 mins, add little water and cook for 3-5 mins and dry up the mixture.

3. add in the tofu and coriander/parsley, mashed potato and mix well, allow to cool add in cream cheese and mix well.

4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Ingredient Ideology | The Eggycentric Fiesta Healthy- Hearty & Wholesome By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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

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

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

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

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

Here are a few simple recipes using Eggs:

Recipe-1] BRUNCH STYLE PAN SET EGGS

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped

Method:

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

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

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

4. Add fresh coriander leaves and serve hot.

Recipe-2] EGG MUSHROOM FLORENTINE

Ingredients

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.

Method:

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

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

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

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

Recipe- 3] EGG SALAD IN LETTUCE LEAVES ON TOAST

Ingredients

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

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

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

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

Method:

1.Prepare all the ingredients for the salad recipe.

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

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

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

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

Recipe-4] HEALTHY EGG BREAKFAST SCRAMBLE

Ingredients

Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup 

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

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

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.

Method:

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

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

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

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

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

Recipe-5] EGG MASALA DUM BIRYANI

Ingredients:

Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp

Method:

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

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

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

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

Recipe- 6] JHATPAT AKOORI KA ZAIKA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tbsp.

ghee- 1 tsp

Cumin seeds- ½ tsp

Fennel seeds-1/2 tsp

Curry leaves- 6- 8 no

Slit red/ green chilies- 3-4 no

Sliced onions- 1 small

Tomatoes- 2 med sized, diced

Salt to taste

White pepper powder to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Parsley/ spring onions/ coriander-2 tbsp. chopped

Lime juice- 2 tsp

Method:

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

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

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

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

Ingredient Ideology | Soya Wadi Delights To Relish…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Soya wadi or soya chunks as they are known are made using soy flour that has been ‘defatted’ or the oil is removed. They are the by-products left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.

Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bone, hair and skin health. According to a few surveys conducted a while back, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess fat from accumulating around the organs, thus promoting weight-loss. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.

“Soya chunks or wadis are amazing to experiment with, I have tried working with them in Indo- fusion recipes as well including with a spicy peanut butter chutney Indonesian style, the soya garlic based sauce in the Filipino style and even a mexican soya salsa tortilla wrap! It is just too good”- Chef Kaviraj Khialani.

Here are a few of my recipes using Soya Wadi or Soya Chunks!

Recipe-1] ALOO SOYA WADI KI SUBZI

Ingredients:

Soya wadi- 150 gms, soaked in warm water for 12-15 mins.

Potatoes-2 medium size, peeled and cut into cubes

Oil-2 tsp

Ghee-1 tsp

Bay leaf-1 -2 no

Cinnamon stick- 1-inch piece

Ginger-garlic paste-1 tsp

Green chilies-2 tsp chopped.

Jeera seeds-1/2 tsp

Onion -1 cup chopped

Tomatoes-1/2 cup puree, fresh

Salt to taste

Curd-1/4 cup thick

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder- ½ tsp

Kasuri methi-1 tsp

Garam masala powder-1/2 tsp

Water-1 and a half cup

Coriander leaves- 2 tbsp. chopped

Lime juice-1 tsp add and serve

Method:

1. Prepare all the ingredients for the soya wadi aloo recipe.

2. Heat oil and ghee in a pan add in the whole spices, add in the jeera, onions and fry until light brown, add in the ginger-garlic paste, chopped green chilies and saute for 1 min.

3. Add in the fresh tomato puree, salt and kasuri methi, all powdered masalas and mix well, cook on a high flame for 2-3 mins add in the soya wadis and potato cubes and bhunao for couple of minutes.

4. Add warm water and mix, simmer and cook the subzi for 12-15 mins or if using a pressure cooker then 3 -4 whistles.

5. Finally add coriander leaves, a dash of lime juices and serve hot, this subzi goes well with rotis, parathas, phulkas or with a little gravy it can be served with jeera rice as well.

Recipe-2] SOYA WADI KA SNACK 

Ingredients:

Soya wadis- 150 gms, soaked in warm water- 12-15 mins.

Oil-2 tsp 

Garlic- 1 tsp chopped

Green chilies-1 tsp chopped

Ginger-1 tsp cut into strips

Onion-1 med sized chopped

Red capsicum/ yellow or green capsicum- ½ cup cut into cubes

Salt and pepper to taste

Soya sauce- 2 tsp

Red chili sauce- 1 tsp

Tomato ketchup-1 tbsp.

Schezuan sauce- 1 tsp

Water-1/2 cup

Cornflour solution- 1-2 tsp for thickening

Roasted/fried peanuts- 2- 3 tbsp.

Toasted white sesame seeds- 2 tsp

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the soya snack recipe.

2. Heat oil add in the onions, ginger, garlic, chilies and saute for a couple of minutes.

3. Add in the soya wadis and salt, pepper, sauces and mix well, add little water or stock as well and simmer for 12-15mins and add capsicums.

4. Now add in the cornflour water solution to thicken a little and adjust the texture as needed for a medium gravy since we serving as a snack or starter.

5. Finally add in the spring onion greens, sesame seeds, peanuts or any other garnishes as desired, serve hot.

Recipe-3] SOYA WADI TAVA MASALA 

Ingredients

Soya wadi- 150 gms, soaked in warm water for 12-15 mins.

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Onion- 1 cup chopped

Green chilies- 1 tsp chopped

Ginger-garlic paste-1 tsp mix

Tomato puree-1/4 cup

Water-1/2 cup

Green capsicum-1/2 cup cubes

Fresh coriander leaves- 2 tbsp.

Lime juice-2 tsp add and serve.

Salt to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Aamchur powder-1/2 tsp

Lime juice- 2 tsp

For the tava masala mix:

Coriander seeds- 2 tsp

Cumin seeds- 1 tsp

Red chilies- 4-5 dry

Black peppercorns- 4-5 

Cinnamon stick-1-inch piece

Water-1/4 cup

Method:

1. Prepare all the ingredients for the soya wadi tava masala.

2. Dry roast all spices in a pan for 3-4 mins, cool and then using a little water grind it well to a paste.

3. Heat oil and ghee in a pan add in the hing, onions, chilies and ginger- garlic paste and cook until light browned.

4. Add in the spice paste and tomato puree, salt and all powdered spices and cook for 2-3 mins.

5. Now add in the soya wadis and capsicums and bhunao in the masala for 1-2 mins, simmer and cook for 8-10 mins and serve hot garnished with coriander leaves and add a little lime juice. Serve it with rotis, kulchas, missi roti etc.

Recipe- 4] SOYA WADI AUR MATTAR KA PULAO

Ingredients

Soya wadis- 100 gms, soaked in warm water for 12-15 mins

Green peas- ½ cup

Oil-2 tsp

Ghee-2 tsp

Whole spices of your choice- green or black cardamom-2 pc, Bayleaf-1 to 2 pieces, javitri- 1 piece, shahi jeera- ½ tsp

Dry red chilies-2 no slit

Green chilies-1 tsp chopped

Sliced onion-1 cup

Tomatoes- 1 cup chopped

Ginger-garlic -2 tsp chopped mix.

Salt to taste

Saunf or ajwain- 1 tsp

Kasuri methi- 1 tsp

Basmati rice- 1 and a half cup

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Water- 3 cups plus ¼ cup more

Coriander leaves- 2 tbsp. chopped

Lime juice- 2 tsp add and serve.

Method:

1.Prepare all the ingredients for the pulao.

2. Heat oil and ghee in a pan add in the whole spices and shahi jeera followed by chilies, onions and ginger-garlic, saute well for 3-4 mins.

3.Add little water as needed to make it all soft, add in the tomatoes and salt, ajwain or saunf, kasuri methi all the masalas and mix well.

4.Add in the drained soaked soya wadis, peas, and drained soaked rice and bhunao everything well for 2 mins, add water and mix, simmer and cook in steam until rice gets cooked and absorbs all the flavors and liquid, serve hot garnished with coriander leaves and add a dash of fresh lime juice while eating.

Recipe- 5] HARE MASALE WALI SOYA WADI

Ingredients

Soya wadis- 150 gms, soaked in warm water for 12-15 mins.

Potatoes-2 med sized, peeled and cut into medium cubes.

Oil-2 tsp

Ghee- 2 tsp

Jeera-1/2 tsp

Hing-1/4 tsp

Boiled Onion paste- 1 cup

Green chilies- 2 tsp chopped

Ginger-garlic- chili paste-2 tsp

Tomato puree-1/2 cup fresh

Salt to taste

Spinach puree- 1 and a half cup- blanched and then puree.

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Water-1/4 cup

Garam masala powder-1/2 tsp

Fried red chili-1 -2 no for garnish.

Method:

1. Prepare all the ingredients for the hare masale wali soya wadi subzi.

2. Heat oil and ghee in a kadai and add in the hing, jeera, boiled onion paste and ginger-garlic paste, chopped green chilies and cook it all well for 5-7 mins, add little water as required.

3. Add in the tomato puree, salt and all powdered masalas and soya wadi, potato cubes and bhunao for a few mins, add little water and cook on a medium flame for 4-5 mins.

4. Now add in the blanched and puree of spinach and mix well, cook the subzi for 8-10 mins more and add in the garam masala powder, lime juice towards the end and serve hot with our rotis, naans, parathas.