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

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

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

1. Makhana Is Good For Weight Loss And Management.

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

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

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

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

Culinary Uses Of Makhana:

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

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

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

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

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

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

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

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

Recipe-1] Kaju Makhane Ka Milaap

Ingredients:

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

Oil/Ghee- 2 Tbsp.

Cumin Seeds-1/2 Tsp

Ginger-Garlic Chili Paste- 1 Tsp

Boiled Onion Paste-1/2 Cup

Turmeric Powder-1/2 Tsp

Coriander Powder-1 Tsp

Garam Masala Powder-1/4 Tsp

Red Chili Powder-1/4 Tsp

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

Coconut Milk-1/2 Cup

Fresh Cream-2-3 Tbsp.

Water-1/2 Cup

Paneer Cubes-1/2 Cup

Capsicum Cubes-1/2 Cup

Salt To Taste

Kasuri Methi-1 Tsp

Coriander Leaves-2 Tbsp.

Fried Cashews And Raisins-2 Tbsp. For Garnish

Method:

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

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

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

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

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

Recipe-2] Methi Saagwala Makhana

Ingredients:

Makhana- 2 Cups Fried/Roasted

Oil/Ghee-2 Tsp

Ginger-1 Tsp Chop

Garlic-1 Tsp Chop

Green Chili- 2-3 Chopped

Fresh Methi- 1 Cup 

Fresh Coriander Leaves- 2 Cups

Tomatoes- 2-3 Grated Or Fresh Puree

Salt To Taste

Hing- 1 Pinch

Turmeric Powder-1/2 Tsp

Red Chili Powder-1/2 Tsp

Coriander Powder- 1 Tsp

Cumin Powder-1/4 Tsp

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

Method:

1. Prepare All The Ingredients For The Recipe.

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

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

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

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

Recipe-3] Subz Makhana Korma

Ingredients:

Makhanas/Fox Nuts-1 Cup Fried

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

Oil-2 Tsp

Ghee-2 Tsp

Shahi Jeera-1 Tsp

Bayleaf-2 No

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

Kasuri Methi-1 Tsp

Salt To Taste

Garam Masala Powder-1/4 Tsp

Water-1/4 Cup

Rose Water-1 Tsp.

Fried Nuts And Onions- For Garnish.

For The Masala Paste:

Boiled Onion Paste-1 Cup

Garlic-1 Tsp Chop

Ginger-1 Tsp Chop

Desiccated Coconut-2 Tbsp.

Cashews-8-10

Water-1/2 Cup

Green Cardamom-2-3 

Cinnamon-1-Inch Piece

Method:

1. Prepare All The Ingredients For The Recipe.

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

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

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

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

Recipe- 4] Makhana Tava Pulao

Ingredients:

Makhanas-1 Cup Fried/Roasted

Cooked Basmati Rice- 1 Cup

Oil-1 Tsp

Butter-1 Tsp

Jeera-1/2 Tsp

Mustard Seeds-1/2 Tsp

Curry Leaves—4-5

Slit Green Chilies- 2 No

Ginger- Garlic Paste- 1 Tsp

Chopped Onions- 1 Small

Chopped Tomatoes-2 Small

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

Pao Bhaji Masala-2 Tsp

Red Chili Powder-1/2 Tsp

Water-1/4 Cup

Coriander Leaves- 2 Tbsp.

Mint Leaves- 2 Tsp.

Cheese-2 Tbsp.

Salt To Taste

Method:

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

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

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

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

Recipe-5] Makhane Ka Dilkhush Meetha

Ingredients:

Makhanas/Fox Nuts- 1 Cup Lightly Roasted

Milk-3 Cups

Green Cardamom- 2 No

Sugar- To Taste

Condensed Milk- 2-3 Tbsp.

Mava-2 Tbsp. Grated

Chopped Assorted Nuts- 2-3 Tbsp.

Dates-2-3 Chopped

Charoli-2 Tsp Lightly Toasted Or Fried

Method:

1. Prepare All The Ingredients For The Sweet Dish.

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

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

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

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

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

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

Let us check on a few Health Benefits of Zucchini:

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

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

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

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

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

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

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

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

              Here are a Few Culinary Uses of Zucchini:

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

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

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

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

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

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

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

Here are a few interesting concepts and recipes with Zucchini:

Recipe-1] PAN TOSSED ZUCCHINI NOODLES

Ingredients:

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

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

Olive oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies-2-3 slit

Red chilies-2-3 slit

Carrots-1/4 cup shredded

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

Salt and crushed black pepper to taste

White vinegar-2 tsp

Soy sauce-1 tsp

Red chili sauce- 2 tsp

Sugar-1/4 tsp

Spring onions- 3 to 4 sliced

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

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

Method:

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

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

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

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

Recipe-2] MINCE STUFFED ZUCCHINI BAKE

Ingredients

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

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken keema- 1 cup/ 250gms

Green peas-1/4 cup boiled.

Salt and pepper to taste

Red chili powder-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Coriander powder-1 tsp

Tomato ketchup-2 tsp

Red chili sauce-1 tsp

White sauce-1 cup

Grated cheese-3-4 tbsp.

Method:

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

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

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

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

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

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

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

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

Recipe-3] ZUCCHINI ALMOND SOUP

Ingredients:

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

Oil-1 tsp

Butter-1 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Potato-1 med sized peeled and cut

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/veg stock-3 -4 cups

Almond paste- 2 tsp

Fresh cream-2 tsp

Parsley- 2 tsp chopped

Method:

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

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

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

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

Recipe-4] MOMS STYLE ZUCCHINI CHICKEN CASSEROLE

Ingredients

Green zucchini- 150 gms

Boneless chicken cubes-1 cup/200gms

Oil-1 tsp 

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns-4-5 no

Green cardamom-1-2 no

Garlic cloves-2-3 no

Ginger -1 tsp chopped

Onion-1 no sliced

White wine- 2-3 tbsp.

Water/chicken stock-2-3 cups

Maida-2 tsp

Herbs-1/2 tsp

Chili flakes-1/2 tsp

Salt and black pepper to taste

Red chili sauce/schezuan sauce-2 tbsp.

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

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

Method:

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

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

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

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

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

Recipe-5] STAR ANISE SPICED ZUCCHINI TOSS

Ingredients:

Green zucchini- 150 gms/1 med sized, sliced

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

Oil-1 tsp

Butter-1 tsp

Star anise- 2 no

Garlic-1 tsp sliced

Ginger-1 tsp juliennes

Red chili- 2 no shredded

Green chili- 2 no slit

Spring onion- 2-3 chopped

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

Salt and crushed black pepper to taste

Soy sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Red chili sauce-2 tsp

Green chili sauce- 2 tsp

Water-1/2 cup

Roasted crushed peanuts-2 tbsp.

Corn flour water solution-2 tbsp. to thicken

Spring onion greens-2 tbsp. garnish.

Method:

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

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

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

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

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

Recipe-6] ZUCCHINI CHICKPEA CURRY WITH RICE

Ingredients:

Green zucchini-150 gms, sliced

Yellow zucchini-150 gms, sliced

Boiled chickpeas-1/2 cup

Baby potatoes- 4-5 boiled cut 1 x 2

Oil-1 tsp 

Butter- 1 tsp

Lemon grass- 3-4 pieces

Basil- 8-10 no

Slit red/green chilies-2-3 no

Galangal/ginger-2 tsp sliced

Thai yellow/green/red curry paste-2 tsp

Water/stock-1 and half cup

Coconut milk thick-2 cups

Salt to taste

Sugar-1/4 tsp

Corn flour water solution-2 tbsp. 

Method:

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

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

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

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

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

Ingredient Ideology | Pasta To Perfection Connecting Up Flavors And Tastes To Appease Our Compassion By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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

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

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

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

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

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

Recipe- 1] Momentum Of Peace

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

Ingredients:

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

Fresh Sliced Mushrooms- 150gms.

For The Sauce:

Oil/Olive Oil-1 Tbsp.

Butter- 1tsp

Star Anise- 1 No

Garlic – 1 Tsp Chopped

Onion- 1 Small Chopped

Maida- 1 Tbsp.

Water/Veg Stock-2-3 Cups.

Salt And Crushed Black Pepper To Taste

Mixed Herbs & Chili Flakes To Taste

White Wine- 30 Ml Optional

Fresh Cream- 60ml

Grated Parmesan Cheese- 30gms/As Per Taste.

Parsley- 1 Tbsp. Chopped

Method: 

1. Prepare All The Ingredients For The Pasta.

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

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

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

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

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

Chefs Variations: 

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

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

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

Recipe- 2] Orange Mystiq

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

Ingredients:

Fusilli Pasta- 100 Gms Boiled

For The Sauce:

Oil/Olive Oil- 1 Tbsp.

Butter- 1tsp

Garlic- 1 Tsp Chopped

Onions- 1 Small Chopped

Tomato Puree- 1 Cup Fresh

Kashmiri Red Chili Powder-1/2 Tsp

Paprika/Chili Flakes- 1 Tsp

Salt And Pepper To Taste

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

Refined Flour- 1 Tbsp.

Veg Stock/Water- 2 Cups

Fresh Cream- 2 Tbsp.

Grated Cheese- 30gms.

Herbs/Olives To Garnish- 10 Gms.

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

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

Method:

1. Prepare All The Ingredients For The Pasta.

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

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

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

Chefs Variations:

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

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

Recipe-3] Hariyali Aur Pasta

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

Ingredients

Spaghetti Pasta- 100gms Boiled.

For The Green Sauce:

Fresh Basil Leaves- 2 Cups, Stems To Be Trimmed

Garlic- 1 Tbsp. Chopped

Chilled Water- 2 Tbsp.

Olive Oil- 4-5 Tbsp.

Salt And Pepper To Taste

Parmesan Cheese- ¼ Cup

Lime Juice- 1 Tbsp.

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

To Add On Into The Pasta:

Cherry Tomatoes- 4- 5 No-Cut 1x2

Sliced Olives- 4-5 Green/Black.

Blanched Snow Peas- 10-12 Nos.

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

Method:

1. Prepare All Ingredients For The Pasta.

2. Boil The Spaghetti Pasta And Keep Aside.

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

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

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

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

Chefs Variations:

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

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

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

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

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

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

❤️ Recipe 1: Love at First Sight

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

Ingredients:

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

• Oil – 2 tsp, Butter – 1 tsp

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

• Green chilies – 1 tsp chopped

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

• Salt, pepper, mixed herbs, chili flakes

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

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

• Sliced olives – 2–3 tbsp

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

Method:

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

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

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

🌹 Recipe 2: On a Romantic Evening

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

Ingredients:

• Oil – 2 tsp, Butter – 2 tsp

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

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

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

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

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

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

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

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

Method:

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

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

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

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

💕 Recipe 3: Fusion Feast on First Date

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

Ingredients:

• Chicken/paneer/cauliflower – 300 g

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

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

Method:

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

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

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

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

🍷 Recipe 4: Divinity in a Bowl

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

Ingredients:

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

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

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

• Salt and pepper to taste

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

For the sauce:

• Oil – 2 tsp, Butter – 2 tsp

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

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

• Water – ¼ cup, Salt and pepper to taste

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

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

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

• Grated cheese – ¼ cup

• Garnish: olives, parsley, basil leaves, microgreens

Method:

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

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

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

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

🌈 Recipe 5: Colors of Paradise

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

Ingredients:

• Oil – 2 tsp, Butter – 1 tsp

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

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

• Salt and pepper to taste

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

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

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

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

• Cornflour solution – 2–3 tbsp

• Garnish: spring onion greens, sesame seeds

Method:

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

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

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

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

🍓 Recipe 6: A Hearty Surprise on Valentine’s

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

Ingredients:

• Milk – 500 ml, Sugar to taste

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

• Fresh cream – ½ cup chilled & sweetened

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

• Sponge fingers/crumbs – 1 cup

• Rasmalai/Rossogulla – 3–4 sliced

• Custard apple pulp – ½ cup

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

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

Method:

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

2. Mix chilled custard with sweetened cream.

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

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

5. Repeat layers, garnish, chill before serving.

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

Introduction

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

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

History and Techniques

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

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

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

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

Modern steaming can be done using:

• Food steamers (metal, bamboo, or wood)

• Woks with steaming racks

• Microwave steamers

• Specialized steam ovens

Benefits of Steaming

• Retains nutrients and natural flavors

• Produces moist, tender textures

• Requires minimal oil or fat

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

Healthy Steamed Recipes

Recipe 1: Steamed Veggie Platter

Ingredients

• Carrots – 1 cup, cubed

• French beans – ½ cup, cut

• Green zucchini – ½ cup, cubed

• Yellow zucchini – ½ cup, cubed

• Asparagus – 10–12 pieces, cut

• Cauliflower – 10–12 florets

• Broccoli – 10–12 florets

• Mushrooms – 4–5, cut into halves

• Baby potatoes – 3–4, halved

• Snow peas – 100 g

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

For the dressing

• Olive oil – 2 tbsp

• Star anise – 1–2

• Garlic – 3–5 cloves

• Mustard paste – ½ tsp

• Soy sauce – 1–2 tsp

• Tomato sauce – 2–3 tsp

• Parsley – 1 tbsp, chopped

• Lime juice – 2–3 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and crushed black pepper – to taste

Method

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

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

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

4. Serve steamed vegetables warm with the dressing.

Recipe 2: Soy Mustard Marinated Chicken

Ingredients

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

For the marinade

• Olive oil – 2–3 tbsp

• Mustard paste – 2 tsp

• Lime juice – 2–3 tsp

• Soy sauce – 2–3 tbsp

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• White vinegar – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Celery – 1 stalk, cut

• Bay leaf – 2

• Crushed black peppercorns – 1 tsp

• Salt and pepper – to taste

Method

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

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

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

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

Recipe 3: Steamed Ginger Lime Prawns

Ingredients

• Prawns – 750 g, cleaned, tail-on

For the marinade

• Olive oil – 2 tbsp

• Lime juice – 2–3 tsp

• Ginger – 2–3 tsp, julienned

• Orange segments – ½ cup

• Lemongrass – 3–4 pieces

• Kaffir lime leaves – 3–4

• Thai red chilies – 2–3, slit

• Green chilies – 2–3, slit

• Mustard paste – 1 tsp

• Coriander leaves – 2–3 tbsp, roughly cut

• Sweet lime slices – 3–4

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

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

Method

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

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

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

4. Serve hot with choice of sauces.

Recipe 4: Steamed Honey Chili Lime Fish

Ingredients

• Fish fillets – 500–750 g

For the marinade

• Olive oil – 2–3 tsp

• Lime juice – 2–3 tsp

• Lemon zest – 1 tsp

• Lemongrass – 5–8 pieces

• Lemon leaves – 4–5

• Basil leaves – 4–5

• Red chilies – 3–4, slit

• Green chilies – 3–4, slit

• Thai red curry paste – 2–3 tsp

• Honey – 2–3 tsp

• Soy sauce – 2–3 tsp

• Chili vinegar – 2–3 tsp

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

• Fresh herbs – parsley/dill/coriander

Method

1. Marinate fish with all ingredients for 20 minutes.

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

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

4. Serve fish with sauce and steamed rice.

Recipe 5: Citrus Lobster Steamed Delight

Ingredients

• Lobster – 2, meat removed, shells blanched

For the marinade

• Olive oil – 2–3 tbsp

• Lime juice – 2–3 tbsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Cumin seeds – 1 tsp, roasted & crushed

• Curry leaves – 10–12

• Lemongrass – 5–6 pieces

• Lime slices – 4–5

• Red chili flakes – ½ tsp

• Mixed herbs – ½ tsp

• Salt and pepper – to taste

For the sauce

• Butter – ¼ cup

• Garlic – 1 tsp, sliced

• Shallots – 5–7, sliced

• Parsley – 2–3 tbsp, chopped

• Lime juice – 2–3 tbsp

• Cherry tomatoes – 6–8

• White wine – 2–3 tbsp (optional)

• Salt and pepper – to taste

Method

1. Marinate lobster flesh for 30 minutes.

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

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

4. Serve lobster with sauce hot.

Recipe 6: Steamed Stuffed Chicken Breasts

Ingredients

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

For the marinade

• Olive oil – ¼ cup

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Honey – 2–3 tsp

• Brown sugar – 2–3 tsp

• Red chili sauce – 2 tsp

• Capsico sauce – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and pepper – to taste

For the stuffing

• Mashed potatoes – 2–3 cups

• Garlic – 2 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 1 tsp, chopped

• Green peas – 1 cup, boiled

• Grated cheese – ½ cup

• Black & green olives – 2 tbsp each, sliced

• Parsley/coriander – 2 tbsp, chopped

• Mixed herbs – ½ tsp

• Garam masala – ½ tsp

• Salt and pepper – to taste

For the sauce

• Mayonnaise – 1 cup

• Cream cheese – 2–3 tsp

• Olive oil – 2 tsp

• Curry leaves – 10–12

• Slit red chilies – 2–3

• Shallots – 2–3 tbsp, sliced

• Coriander leaves – 2 tbsp, chopped

• Lime juice – 2 tsp

• Peanut butter – 2 tsp

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

Method

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

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

3. Mix sauce ingredients, chill for 20 minutes.

4. Steam stuffed chicken for 20–25 minutes.

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

Conclusion

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

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

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

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

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

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

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

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

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

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

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

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

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

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

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

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

Recipe-3] SAUTE CHICKEN MADAGASKAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

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

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

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

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

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

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

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

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

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

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

Ingredient Ideology | Diwali Special: Snacky Bites To Savour!!! By: Dr. Kaviraj Khialani, Celebrity Master Chef.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. A tart is also referred to as a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions. 

the French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner’s pie. While originally savoury, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.[2]Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard/cream etc.

there are a number of ways in which we can use tarts/ tartlets in both sweet and savoury ways in our recipes/ cuisines and kitchens. Some of the common characteristics of a good tart include that a Tart is a dessert or savoury preparation which has a bottom crust and shallow sides. The crusts are made from pastry dough, which is usually made using flour, sugar, unsalted butter and ice cold water. The goal is to get a thick, firm and crumbly crust. The filling is directly added on the crust, which is later baked to make it settle down. One of the most common tart base used since a long time now is short crust pastry, while a Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It calls for just four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 4-to-1 [ has also been modified and or redesigned by many bakers as well] Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.

We also come across products made with a base of puff pastry/ flaky pastry tarts/ filo pastry sheets can also be used to prepare small tarts shells/ cup like shapes to fill with savoury delicacies and more. The best option today we all look for is the ready to use tarts which are available in a nearby market place. We prefer to avoid doing lengthy steps and time consuming recipes sometimes in that case this convenience cooking concept really works well for parties / get together etc.

Here are a few interesting and easy to dress up canape concepts which work well as snacks/ starters/ appetizers and more!

Wishing all our readers a very Happy Diwali 2025 & a prosperous year ahead!!!

Recipe-1] BEET AND WALNUT TARTS

Ingredients:

Tart shells /short crust/ canape cups- 12- 16 pieces

For the stuffing:

Oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 5-6 no sliced

Boiled beetroot- 2 medium sized, peeled, small dices

Boiled sweet corn-1/2 cup

Feta cheese- 2-3 tbsp.

Salt and pepper to taste

Fresh parsley- 2 tsp chopped

Chaat masala-1/2 tsp

For the final dressing:

Lime juice- 2 tsp

Honey- 2 tsp

Chili flakes- ½ tsp

Spring onion greens- 2 tbsp. chopped

Walnuts-2 tbsp. chopped

For non- veg options:

Boiled chopped chicken- ½ cup

Boiled eggs- 1-2 no cut into small pieces

Method:

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

2. The tart shells need to be kept ready to use.

3. To prepare the stuffing for the tarts, heat oil and butter in a pan, add in garlic and shallots and saute them for a few seconds.

4. Add in the corn, beetroot, seasonings, herbs and cook it for 2 mins, turn off the flame and allow to cool a little.

5. Now add in the final dressing ingredients along with feta cheese and walnuts into the mixture, keep the mixture at room temperature.

6. Just before serving the tarts the prepared filling can be stuffed or spooned into the tart shells and can be garnished appropriately and arranged on a platter.

Recipe- 2] CHICKEN CHEESE TARTS

Ingredients:

Short crust tart shells/ filo tarts/ canape cups- 12- 16 pieces

For the stuffing:

Oil-1 tsp 

Butter- 1 tsp

Maida- 2 tsp

Milk- ¾ cup

Cheese- 2-3 tbsp. grated

Boiled chopped chicken-1 cup

Salt and pepper to taste

Red/yellow/ green capsicums- 2-3 tbsp. chopped

Mixed herbs- ¼ tsp

Chili flakes- ½ tsp

Tomato ketchup-2 tsp

Capsico sauce-1/2 tsp

Parsley- 2 tsp chopped

Sliced black/ green olives- 2 tsp

Method:

1. Prepare all the basic ingredients needed for the filling as per recipe.

2. Heat oil and butter in a pan add in the maida and cook it for 5- 7 seconds add in hot milk and stir well, add in the chicken pieces, a little fresh cream as well to enrich the filling, add salt, pepper, herbs, chili flakes.

3. Cook the mixture for 2-3 mins, add capsicums/ olives etc as per choice and mix well, turn off the flame and allow to cool a little.

4. Just before serving place the prepared filling into the tart cups or shells, top with a little grated cheese and place under a hot oven/ salamander to lightly melt the cheese, serve warm.

Recipe- 3] ITALIANO TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tarts – 12-18 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Ham/ salami- ½ cup chopped

Boiled macaroni pasta-1/2 cup

Green/red/yellow capsicums-2-3 tbsp.

Fresh cream-1/4 cup

Cheese-2-3 tbsp. grated

Capsico sauce- 1 tsp

Salt and pepper to taste

Fresh basil/ mixed dried herbs- 6- 8 no/ ½ tsp

Chili flakes-1/2 tsp

Parsley-2-3 tsp chopped

For veg options:

Crumbled paneer/tofu- ½ cup

Capsicums-2 -3 tbsp. chopped

Soya keema- ½ cup cooked

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare all the ingredients as per the recipe.

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds, add in the non-veg/ veg ingredients as per choice and add seasonings, herbs, chili flakes.

4. Cook the mixture for 2 mins, add in the pasta, capsicums, and fresh cream, little cheese and mix well, turn off the flame.

5. Place the filling into the tart shells top with a little more cheese and bake in a pre-heated oven at around 150 degrees celsius for 8-10 mins and garnish with fresh herbs and serve.

Recipe- 4] SPINACH AND EGG TARTS

Ingredients:

Canape cups/ short crust tart shells/ filo tarts- 12- 16 no

For the filling:

Oil-1 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Spinach-1 cup, blanched and chopped

Paneer/tofu for veg options-1/2 cup crumbled

Boiled chopped eggs- for non-veg- 2-3 no

Salt and pepper to taste

Mixed herbs- ½ tsp

Flax seeds/ pumpkin seeds- 2 tsp

Chili flakes-1/2 tsp

Capsico sauce- ½ tsp

Tomato ketchup-2-3 tsp

Cheese-2-3 tbsp. grated

Fresh cream-1/2 cup

Mixed fresh herbs for garnish

Method:

1. Prepare all the ingredients as per the listed ones in the recipe.

2. The tart shells to be kept ready to use beforehand.

3. Heat oil and butter in a pan saute the garlic and onion for a few seconds add in the spinach, salt, pepper, herbs, chili flakes.

4. If using paneer or tofu add them in or add in the eggs, mix well add fresh cream and little grated cheese or cream cheese and mix well.

5. Add in the tomato sauce, Capsico and turn off the flame, add in the choice of seeds as mentioned for a little crunch.

5. Now place the filling into the tart shells, top it with a little cheese and flash the tarts into a hot oven for a few mins, around 150 degrees celsius for 6- 8 mins.

6. Remove the tarts from the oven, place them on a serving platter and garnish them appropriately with olives, jalapenos, fresh herbs, micro-greens etc and serve.

Recipe- 5] TIC TAC TOE SPROUT TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tart shells- 12- 16 no

For the filling:

Oil- 1 tsp

Butter-1 tsp

Garlic- 1 tsp

Onion-2 tbsp. chopped

Green chilies- 1 tsp chopped

Boiled/blanched sprouts- 1 cup

Cucumber-1 small, peeled and chopped

Tomato -1 small, chopped

Mint leaves- 12-15 no

Salt and pepper to taste

Roasted crushed cumin- ½ tsp

Chaat masala-1/2 tsp 

Tamarind chutney- 2-3 tsp

Schezuan sauce-1-2 tsp

Tomato sauce- 1-2 tsp

Chopped coriander-2 tsp

Anardana-2-3 tbsp. fresh

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Nylon sev/ bhujia sev- 2-3 tbsp. for garnish

Method:

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

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan saute the garlic and onions for a few seconds, add in the blanched sprouts or raw as well can be added for a better crunch.

3. Add in the salt, pepper, herbs, chili flakes, tomatoes, and cook for 2-3 mins, add in green chilies and turn off the flame.

4. Now add in the sauces, chutney as per taste and choice, add coriander, cucumber and toss it all up.

5. This filling can be served cold as well in ready to eat tarts/cups. Assemble them on a serving platter, garnish with fresh anardana and garnish with mint leaves etc and also add a dash of chaat masala, sev, bhujiya, grated cheese if desired and enjoy it.

Recipe- 6] ALOO BHUJIYA TARTS

Ingredients:

Canape cups/ ready to use tart shells- 12- 16 no

For the stuffing:

Boiled potatoes- peeled and diced

Boiled sweet potato-1/2 cup cubed

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Spring onion-2-3 tbsp. chopped

Salt and pepper to taste

Water-4-5 tbsp.

Soy sauce- 2 tsp

Red chili sauce-1 tsp

Green chili sauce- 2 tsp

Chaat masala-1/2 tsp

Tomato- 1 medium sized, chopped

Lime juice- 2 tsp

Aloo bhujia- ¼ cup for garnish

Mint and coriander leaves- 2 tbsp. chopped for garnish.

Method:

1. Prepare the tart shells/ canape cups in advance and keep them ready to use.

2. To start the recipe for the filling, heat oil in a pan add in the garlic, ginger, green chilies, onions and saute for 1 min.

3. Add in the potatoes, sauces, salt and pepper, herbs etc to taste and mix well. Add a little water if needed.

4. Cook the potato mixture for 2 mins, turn off the flame, add in the tomatoes, chaat masala, lime juice, mint and coriander and mix well.

5. Just before serving, place the aloo mixture into the canape cups and garnish with mint, coriander and aloo bhujiya and assemble on a serving plate, ready to go.

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

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

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

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

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

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

Health Benefits of Sprouts:

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

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

They also prevent constipation and keeps the track clear.

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

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

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

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

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

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

Culinary Uses of Sprouts:

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe -1] NUTRI-RICH SPROUTS TOSS SALAD

Ingredients

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

washed and steamed for 2 to 3 mins- optional.

For the base of the salad:

Assorted lettuce leaves- 2 cups

For the body of the salad:

Assorted sprouts- 2 cups

Green/black grapes- ½ cup sliced

Mint leaves- 10-12 no

Apple- ½ no, cubed

Cucumber- ½ cubed

Tomato-1/2 no, cubed

For the dressing:

Lime juice- 2 tbsp.

Black salt/ pink salt- 1/2 tsp

Orange segments- ½ cup

Olive oil-1 tbsp.

Honey- 1 tbsp.

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

For the garnish of the salad:

Pomegranate seeds-1/2 cup

Black/green olives- 2 to 3 no for garnish

Method:

1. Prepare all the ingredients for the salad.

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

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

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

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

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

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

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

Recipe-2: MOONG SPROUTS BEMISAAL

Ingredients

Sprouts- 2 cups, assorted/ of your choice.

Olive oil- 2 tbsp.

Garlic-1 tsp chopped

Dry red chilies-1-2 no

Lemon grass- 3 to 4 pieces

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

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

Broccoli- 4 to 5 florets- blanched

Yellow zucchini- ½ cup, cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

White vinegar-1 tsp

Soy sauce- 1 tsp

Cherry tomatoes-1-2 no

Red chili sauce- 1 tsp

Mixed herbs- 1 tsp

Roasted crushed peanuts- 2 tbsp.

Spring onion greens- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the tossed recipe.

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

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

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

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

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

Recipe-3] DESI TADKE WALE SPROUTS

Ingredients:

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

Oil- 1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 3-4 no

Slit green chilies- 1-2 no

Dry red chilies-1-2 no

Onions- 1 small chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomatoes-1/2 cup chopped

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Water-1/2 cup

Grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp. chopped

Lime juice- 2- 3 tsp

Method:

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

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

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

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

Chefs variations:

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

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

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

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

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

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

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

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

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

Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO

Ingredients:

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

200 gms chicken keema

100 gms green peas, frozen ideally.

2 tsp oil

1 tsp ghee

2 bay leaves

3-4 black peppercorns

1-inch piece cinnamon stick

1- 2 green/ black cardamoms

1 tsp ginger-garlic paste

1 tsp green chilies, chopped.

1 no onion, chopped

½ cup tomato puree

Salt to taste

1 tsp kasuri methi

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

3 cups warm water

2 tbsp. chopped coriander leaves

2 tsp rose water

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

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

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

Recipe-2] PANEER KA CHUTNEY WALA PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

150 gms paneer cubes

1 green capsicum cubed

1 onion cubed

1 tomato cubed

For the green chutney:

1 cup coriander leaves

1-2 green chili

1 tsp garlic, sliced

1 tsp ginger, sliced

3-4 tbsp. water

2 med tomatoes roughly cut

Grind all together and keep aside.

For cooking the masala for the pulao:

2 tsp oil

2 tsp ghee

½ tsp cumin seeds

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder.

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

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

Recipe-3] KHUMB KA DUMDAAR PULAO

Ingredients:

1 and a half cup of basmati rice, cooked.

2 tsp oil

1 tsp butter

1-2 green cardamoms

1 tsp green chilies, chopped.

1 tsp ginger-garlic paste

1 med onion, sliced

3/4th cup curd

Salt to taste

200 gms khumb / fresh mushrooms, sliced

1 med potato, peeled and cubed.

½ tsp turmeric powder

¼ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala powder

¼ cup water

2 tbsp. coriander, chopped

2 tsp mint leaves, chopped

1 tbsp. rose water.

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

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

Recipe-4] GOSHT KA NARAM GARAM PULAO

Ingredients:

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

750 gms mutton with bones.

2 tsp oil

2 tsp ghee

1-2 bay leaves

2-3 black cardamoms

1 tsp shahi jeera

1 tsp ginger-garlic paste

2-3 green chilies

1 cup onions, sliced

2 med sized potatoes, cubed

Salt to taste

1 tbsp. coriander powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp kasuri methi

1 cup curd, beaten

2 tbsp. coriander leaves, chopped

2 tbsp. rose water/ kewra essence.

2-3 tbsp. fried onions and fried nuts.

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

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

Recipe-5] SUBZI TARKARI PULAO

Ingredients:

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

2 tsp oil

1 tsp ghee

1-star anise

4-5 peppercorns

1-2 mace or javitri

½ tsp jeera

1 tsp ginger-garlic paste

2-3 green chilies chopped

1 cup onions, sliced

Salt to taste

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

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp red chili powder

½ cup tomato puree

3 cups water

1-2 tbsp. fresh cream

2-3 tsp fried nuts and browned onions for garnish

2 tbsp. coriander leaves, chopped

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

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

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

Healthy- Hearty & Wholesome

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

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

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

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

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

Here are a few simple recipes using Eggs:

Recipe-1] BRUNCH STYLE PAN SET EGGS

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped

Method:

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

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

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

4. Add fresh coriander leaves and serve hot.

Recipe-2] EGG MUSHROOM FLORENTINE

Ingredients

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.

Method:

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

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

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

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

Recipe- 3] EGG SALAD IN LETTUCE LEAVES ON TOAST

Ingredients

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

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

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

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

Method:

1.Prepare all the ingredients for the salad recipe.

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

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

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

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

Recipe-4] HEALTHY EGG BREAKFAST SCRAMBLE

Ingredients

Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup 

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

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

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.

Method:

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

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

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

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

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

Recipe-5] EGG MASALA DUM BIRYANI

Ingredients:

Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp

Method:

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

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

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

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

Recipe- 6] JHATPAT AKOORI KA ZAIKA

Ingredients:

Ingredients:

Eggs- 6- 8 no

Oil- 2 tbsp.

ghee- 1 tsp

Cumin seeds- ½ tsp

Fennel seeds-1/2 tsp

Curry leaves- 6- 8 no

Slit red/ green chilies- 3-4 no

Sliced onions- 1 small

Tomatoes- 2 med sized, diced

Salt to taste

White pepper powder to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Parsley/ spring onions/ coriander-2 tbsp. chopped

Lime juice- 2 tsp

Method:

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

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

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

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

Ingredient Ideology | YAM Special Recipes to Relish By: Dr. Kaviraj Khialani- celebrity master chef.

INTRODUCTION TO YAM OR SURAN:

Suran, also known as yam or elephant foot yam, is a tropical tuber widely cultivated for its starchy edible root. Belonging to the Dioscoreaceae family, Suran is a staple in many Asian and African cuisines. Its unique appearance, characterized by a rough, scaly exterior resembling an elephant's foot, contributes to its distinctive identity. This versatile tuber is not only a source of nutrition but also holds cultural significance in various regions where it is consumed.

ORIGIN OF YAM OR SURAN

The exact origin of Suran can be traced to Southeast Asia and is believed to have been cultivated for centuries. It is thought to have originated in regions encompassing India, Malaysia, and Indonesia. Over time, Suran spread to other tropical and subtropical areas, becoming a significant part of the culinary landscape in many countries. As a hardy and adaptable crop, Suran thrives in warm climates with well-drained soil, making it well-suited for cultivation in diverse regions across Asia, Africa, and parts of the Americas.

HEALTH BENEFITS OF YAM/SURAN:

Yam, including Suran, offers various health benefit:

Rich in Nutrients: Yam is a good source of essential nutrients such as carbohydrates, fiber, vitamin C, vitamin B6, potassium, and manganese.

Digestive Health: The fiber content in yam supports digestive health by promoting regular bowel movements and preventing constipation.

Antioxidant Properties: The presence of antioxidants, especially vitamin C, helps neutralize free radicals in the body, potentially reducing the risk of chronic diseases.

Blood Sugar Regulation: The fiber and complex carbohydrates in yam contribute to stable blood sugar levels, making it a suitable option for those managing diabetes.

Heart Health: Potassium in yam supports heart health by helping regulate blood pressure, reducing the risk of cardiovascular diseases.

Immune System Support: Vitamin C and other antioxidants in yam play a role in supporting the immune system, helping the body defend against infections and illnesses.

Bone Health: Yam contains minerals like manganese and potassium, which are important for maintaining healthy bones.

Weight Management: The fiber content in yam can contribute to a feeling of fullness, potentially aiding in weight management by reducing overall calorie intake.

USING YAM/SURAN IN KITCHEN

Suran, or elephant foot yam, is a versatile ingredient that can be used in various culinary applications. Here are some common ways to use suran in the kitchen:

Curries and Stews: Suran is often used in traditional curries and stews. Its starchy texture absorbs flavors well, making it a great addition to spicy and aromatic dishes.

Frying and Roasting: Suran can be cut into slices or cubes and fried or roasted. This method enhances its natural sweetness and creates a crispy exterior.

Grilled or Barbecued: Suran can be marinated and grilled or barbecued for a smoky flavor. It works well with various spices and marinades.

Soups and Broths: Adding suran to soups and broths can provide a hearty and substantial element. Its texture complements liquid-based dishes.

Stir-Fries: Suran can be included in stir-fries with a mix of vegetables and sauces. Its firmness holds up well in high-heat cooking.

Chips or Fries: Thin slices of suran can be deep-fried or baked to create chips or fries. This offers a crunchy and flavorful snack.

Grated in Batters: Grated suran can be added to batters for pancakes, fritters, or pakoras, enhancing the texture and nutritional content.

Pickling: Suran can be pickled in various ways, adding a tangy and spicy element to your meals.

RECIPES USING YAM/SURAN

1. Suran Stir-Fry:

Ingredients:

• 1 medium-sized suran (elephant foot yam), peeled and diced

• 1 onion, finely chopped

• 1 tomato, chopped

• 1 green chili, finely chopped

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• Salt to taste

• Fresh coriander leaves for garnish

• Cooking oil

Instructions:

1. Heat oil in a pan, add cumin seeds, and let them splutter.

2. Add chopped onion and green chili, sauté until onions are golden brown.

3. Stir in ginger-garlic paste and sauté for a minute.

4. Add diced suran, turmeric powder, coriander powder, and salt. Mix well.

5. Cover and cook on medium heat, stirring occasionally until suran is tender.

6. Add chopped tomatoes and cook until they are soft and the suran is cooked through.

7. Garnish with fresh coriander leaves and serve hot.

2. Suran Chips:

Ingredients:

• 1 large suran (elephant foot yam), peeled and thinly sliced

• 1 tablespoon rice flour

• 1 teaspoon red chili powder

• Salt to taste

• Oil for frying

Instructions:

1. In a bowl, mix rice flour, red chili powder, and salt.

2. Toss the thinly sliced suran in the spice mixture, ensuring even coating.

3. Heat oil in a pan for deep frying.

4. Fry the suran slices in batches until they are golden brown and crisp.

5. Remove from the oil and place on absorbent paper to drain excess oil.

6. Serve the suran chips as a crunchy snack or as a side dish.

3.Suran Curry:

Ingredients:

• 1 medium-sized suran (elephant foot yam), peeled and diced

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• Salt to taste

• Fresh cilantro for garnish

• Cooking oil

Instructions:

1. Heat oil in a pan, sauté onions until golden brown.

2. Add ginger-garlic paste, diced suran, and cook until suran is slightly tender.

3. Mix in tomato puree, turmeric powder, red chili powder, garam masala, and salt.

4. Cook until suran is fully cooked, and the curry reaches desired consistency.

5. Garnish with fresh cilantro and serve with rice or flatbread.

4. Suran Masala Roast:

Ingredients:

• 1 large suran (elephant foot yam), peeled and cut into cubes

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• Curry leaves

• 1 tablespoon sambar powder

• Salt to taste

Instructions:

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

2. Add suran cubes, sambar powder, and salt. Roast until suran is golden brown.

3. Stir occasionally, ensuring even coating of masala.

4. Once suran is tender and roasted, remove from heat.

5. Serve hot as a side dish or snack.

5. Suran Kebabs:

Ingredients:

• 1 cup boiled and mashed suran

• 1/2 cup boiled and mashed potatoes

• 1/2 cup breadcrumbs

• 1 teaspoon garam masala

• 1 teaspoon chaat masala

• Salt to taste

• Oil for frying

Instructions:

1. Mix mashed suran, potatoes, breadcrumbs, garam masala, chaat masala, and salt.

2. Shape the mixture into small kebabs.

3. Heat oil in a pan, shallow fry the kebabs until golden brown.

4. Serve with mint chutney or your favorite sauce.

6. Yam Pineapple Salad:

Ingredients:

• 2 cups yam, peeled and diced

• 1 cup pineapple chunks, fresh or canned

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 1/4 cup unsweetened coconut flakes (optional)

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions:

1. Peel and dice the yam into bite-sized pieces. Boil in salted water until tender but still firm. Drain and let it cool.

2. If using fresh pineapple, peel and dice it into chunks. In a bowl, combine the cooled yam, pineapple chunks, diced red bell pepper, chopped red onion, and fresh cilantro.

3. In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, salt, and pepper. Adjust the sweetness and acidity according to your taste.

4. Pour the dressing over the yam and pineapple mixture. Gently toss to coat all the ingredients evenly.

5. If using coconut flakes, add them to the salad and toss again.

6. Refrigerate the salad for at least 30 minutes to allow the flavors to blend and the salad to cool.

7. Serve the yam pineapple salad chilled as a side dish or a refreshing appetizer.

8. Garnish with additional cilantro before serving, if desired.

INSTRUCTIONS:

1. Choose a suran that feels firm and heavy for its size.

2. Look for a smooth, unblemished skin without soft spots or signs of decay.

3. Use a sharp knife to remove the rough, scaly skin of the suran.

4. Suran contains oxalate crystals that can cause skin irritation. To minimize this, rub your hands with oil before handling or wear gloves.

5. Suran is versatile and can be boiled, fried, roasted, or incorporated into various dishes.

6. Suran has a neutral taste and can absorb flavors well. Pair it with spices, herbs, and seasonings to enhance its taste in various dishes.

7. If not using immediately, immerse cut suran in water with a little lemon juice or vinegar to prevent browning.

8. Store suran in a cool, dry place. Once cut, store it in the refrigerator for a few days.

CONCLUSION:

Suran, or elephant foot yam, is a versatile and nutritious tuber with a rich culinary history. From its origins in Southeast Asia to its widespread cultivation in various tropical regions, Suran has become a staple in many cuisines. Its unique appearance, characterized by a scaly exterior resembling an elephant's foot, adds to its distinct identity.Suran offers a range of health benefits, including being a good source of nutrients, supporting digestive health, and contributing to heart health and immune system support. Its adaptability to different cooking methods makes it a versatile ingredient in the kitchen.Whether you're a seasoned chef or a home cook, incorporating Suran into your culinary repertoire can bring a unique and nutritious element to your dining experience.

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! Five Ways With Chicken On The Plate By.Dr. Chef Kaviraj Khialani- Celebrity Master Chef

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

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

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

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

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

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

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

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

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

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

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

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

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

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

Recipe-3] SAUTE CHICKEN MADAGASCAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

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

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

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

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

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

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

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

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

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

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

Ingredient Ideology | Chatpata Chaats to Treat the Tastebuds By: Dr. Kaviraj Khialani- Celebrity Master Chef

Bhel Puri is a savoury snack originating from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture. Bhel is often identified as a 'beach snack', strongly associated with the beaches of Mumbai, such as Chow patty or Juhu. Bhel puri is thought to have originated within the Gujarati cafes and street food stalls of Bombay, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra

Bhel Puri is a low-fat, nutritious and popular comfort snack enjoyed in Western India. Bhel puri is also known as bhel in Marathi, Jaal Muri in Bengali and churumuri in Kannada language. Jhal means spicy and Muri is puffed rice. Jhal Muri is a spicy puffed rice snack that everyone loves. Bhel puri & churumuri are 2 other popular variations of Jhal Muri. Puffed rice is known by different names in India. This easy snack is whipped up using the puffed rice, groundnuts, bhel, potatoes and tamarind sauce.

 In Mumbai bhel puri is enjoyed as a beach savouries or comfort snack. Bhel puri always tastes good when prepared and served immediately. Normally juices of tomatoes and chutneys are used to soften the puffed rice and to add flavor to the bhel puri. Another dry variant of bhel puri called bhadang is also enjoyed throughout North India. Bhadang is served after garnishing with coriander, lemon juice and onions.

Common Ingredients Used in Bhel Puri Recipes
There is lots of confusion regarding what goes in the preparation of a bhel puri. But some of the commonly used ingredients are puffed rice, mixture, sev (fried noodles like snack prepared from besan flour), onions, chilies and boiled cut potatoes. Generally different types of sauces and chutneys are also used to impart the spicy flavor to the bhel puri. Atleast two types of chutneys: date chutney and tamarind chutney are used in the preparation of the bhel puri. The date chutney is prepared by using dates and tamarind; tamarind chutney is prepared using coriander leaves and green chilies. Generally, the bhel puri is served after garnishing with diced onions, coriander leaves and green chilies. 

During the summers -sweet mango chunks are also added to the bhel puri. The bhel puri is either eaten with a spoon or a crispy wheat bread called papri puries. Bhel puri may also be garnished with a combination of chunks of diced raw sweet mango, diced onions, coriander leaves and chopped green chilies. It is sometimes served with papri puries, a deep-fried small round and crispy wheat bread.

Variations of Bhel Puries:

Sev Papdi Chat: It is prepared by mixing 2-3 types of chutneys, chana masala (horse gram mixture) and boiled potatoes.

Sev Puri: It is just a simplified version of the bhel puri. It is prepared using sev, chutney, bhel puri and Papdi.

Dahi Puri: Dahi puri is the mixture of bhel puri, Papdi, chutney and yoghurt.

Mumbai Bhel Puri: This is a simple bhel puri which is enjoyed as an evening snack across Mumbai, has become popular the world over now and people especially come and relish this delicacy when are in Mumbai and want to treat on some street side famous foods also adapts itself to fusion concoctions as well.

Churumuri - finely cut pieces of onion, tomato, coriander leaves along with chilli powder are mixed, adding a few drops of coconut oil. Sometimes fried or roasted groundnuts may be added.

Sharing a few interesting fusion twist of taste ideas with our       world famous bhel puri concept to sit back and enjoy this weekend:

Recipe-1] TAK-A-TAK BHEL PURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed potatoes-1/2 cup

Assorted farsan/ gathiya etc as desired- ¼ cup

Assorted chutneys: green mint-coriander, red chili and garlic, sweet jaggery and sour tamarind chutney or saunth- with ginger powder.

Method:

1. Assemble the ingredients for the bhel and keep ready.

2. In a mixing bowl, combine together the listed ingredients.

3. Add in the chutneys and seasonings and give it a nice toss and mix.

4. Dish out into the serving bowls/ dishes immediately and garnish with fresh coriander/ roasted crushed peanuts/sev/ fresh pomegranate seeds etc.

Recipe-2] CHATPATI MAKHANE KI BHEL

Ingredients:

For the Bhel Mix:

Lotus seeds/ makhanas- 2 cups lightly roasted.

To add while roasting the makhanas:

Salt and pepper powder to taste

Turmeric powder and chaat masala to taste

Flat papdi- 10-12 no

Roasted/fried peanuts-1/2 cup

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed potatoes-1/2 cup

Assorted farsan/ gathiya etc as desired- ¼ cup

Assorted chutneys: green mint-coriander, red chili and garlic, sweet jaggery and sour tamarind chutney or saunth- with ginger powder.

Method:

1. Assemble the ingredients for the bhel and keep ready.

2. In a mixing bowl, combine together the listed ingredients.

3. Add in the chutneys and seasonings and give it a nice toss and mix.

4. Dish out into the serving bowls/ dishes immediately and garnish with fresh coriander/ roasted crushed peanuts/sev/ fresh pomegranate seeds etc.

Recipe-3] KURMURE WALI BHEL

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Dates- 2-3 finely chopped

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

Assorted chutneys: green mint-coriander, red chili and garlic, sweet jaggery and sour tamarind chutney or saunth- with ginger powder, date chutney etc.

Method:

1. Assemble the ingredients for the bhel and keep ready.

2. In a mixing bowl, combine together the listed ingredients.

3. Add in the chutneys and seasonings and give it a nice toss and mix.

4. Dish out into the serving bowls/ dishes immediately and garnish with fresh coriander/ roasted crushed peanuts/sev/ fresh pomegranate seeds etc.

Recipe- 4] GULUGULU BHELPURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Crumb fried paneer cubes- 1 cup can be used for veg

Boiled chicken cubes/shred- 1 cup for non-veg

Boiled eggs-2-3 cubed also work well

Fried noodles-1/2 cup as an option

Schezuan sauce- 2 tsp

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

Assorted chutneys: green mint-coriander, red chili and garlic, sweet jaggery and sour tamarind chutney or saunth- with ginger powder, date chutney etc.

Method:

1. Assemble the ingredients for the bhel and keep ready.

2. In a mixing bowl, combine together the listed ingredients, choose between veg and non-veg.

3. Add in the chutneys, schezuan sauce and seasonings and give it a nice toss and mix.

4. Dish out into the serving bowls/ dishes immediately and garnish with fresh coriander/ roasted crushed peanuts/sev/ fresh pomegranate seeds etc.

Recipe-5] KHASTA MAZA BHEL PURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Boiled sweet corn-1/2 cup

Roasted/fried peanuts-1/4 cup

Pomegranate seeds-1/2 cup

Apple-1/2 no cubed

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

Assorted chutneys: green mint-coriander, red chili and garlic, sweet jaggery and sour tamarind chutney or saunth- with ginger powder, date chutney etc.

Method:

1. Assemble the ingredients for the bhel and keep ready.

2. In a mixing bowl, combine together the listed ingredients, adding a little fruity element into a bhel also creates crunch, variety and color combination in bhel puri concepts.

3. Add in the chutneys and seasonings and give it a nice toss and mix.

4. Dish out into the serving bowls/ dishes immediately and garnish with fresh coriander/ roasted crushed peanuts/sev/ fresh pomegranate seeds etc.

Recipe-6] MOONGERI BHEL PURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Boiled green moong-1/2 cup

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Moong dal Kachories- 8-10 fried, cut 1 x 2

Roasted/fried peanuts-1/4 cup

Pomegranate seeds-1/2 cup

Apple-1/2 no cubed

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

Assorted chutneys: green mint-coriander, red chili and garlic, sweet jaggery and sour tamarind chutney or saunth- with ginger powder, date chutney etc.

Method:

1. Assemble the ingredients for the bhel and keep ready.

2. In a mixing bowl, combine together the listed ingredients, adding a little fruity element into a bhel also creates crunch, variety and color combination in bhel puri concepts, in this case we are using moong dal Kachories and boiled green moong, we can also use a variety in that place.

3. Add in the chutneys and seasonings and give it a nice toss and mix.

4. Dish out into the serving bowls/ dishes immediately and garnish with fresh coriander/ roasted crushed peanuts/sev/ fresh pomegranate seeds etc.

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 | 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 | The Saga Of Seeds By: Dr. Kaviraj Khialani-Celebrity Master Chef.

Healthy & Versatile ways to use seeds in day to day cooking

Introduction to Seeds:

Seeds are an integral part of our culinary world, offering a diverse range of Flavors, textures, and nutrients to enhance the taste and nutritional value of various dishes. In this introduction, we will explore 10 commonly used kitchen seeds that have found their way into cuisines around the world

• Mustard Seeds: For pungent flavors in Indian cuisine.

• Cumin Seeds: Nutty and earthy, used globally.

• Coriander Seeds: Citrusy, sweet, and versatile.

• Sesame Seeds: Tiny with a nutty kick, ideal for garnishing.

• Chia Seeds: Superfood for puddings and smoothies.

• Onion Seeds (Nigella Seeds): Peppery seasoning in Indian dishes.

• Poppy Seeds: Nutty topping for bread and pastries.

• Sunflower Seeds: Healthy, crunchy snacks or salad toppers.

• Flax Seeds: Rich in omega-3, perfect for smoothies.

• Pumpkin Seeds (Pepitas): Sweet and nutty, great for snacking.

These seeds add flavor, texture, and nutrition, enhancing dishes worldwide. From spicy curries to wholesome salads, kitchen seeds are culinary essentials.

Health Benefits of Seeds

• Nutrient-Packed: Seeds are rich in vitamins, minerals, and essential fatty acids.

• Heart Health: Omega-3-rich seeds reduce cholesterol and promote heart health.

• Antioxidants: Seeds combat cell damage and lower disease risk.

• Weight Management: Fiber in seeds curbs appetite and aids weight control.

• Blood Sugar Control: Some seeds help stabilize blood sugar levels.

• Bone Health: Calcium-rich seeds support strong bones.

• Digestive Health: Fiber eases digestion and prevents constipation.

• Skin and Mood: Seeds contribute to healthy skin and better mood.

• Inflammation: Seeds can reduce harmful inflammation.

• Cancer Prevention: Some seeds contain compounds studied for cancer prevention.

Uses of Seeds in Cooking and Baking:

• Flavourful Seasoning: Mustard, cumin, and onion seeds for seasoning in various cuisines.

• Spice Blends: Coriander and cumin seeds in spice mixes.

• Texture and Flavor in Baking: Poppy, chia, and sesame seeds in bread, muffins, and cakes.

• Snacks: Sunflower and pumpkin seeds as healthy, roasted snacks.

• Smoothies and Breakfast: Chia and flax seeds in smoothies and as egg substitutes.

• Salads and Garnishes: Sesame and pumpkin seeds for added texture and flavour.

• Health-Focused Recipes: Flax, chia, and sunflower seeds for nutritional benefits in various dishes.

5 recipes using seeds in them with ingredients quantity method and garnish.

1. Chia Seed Pudding:

Ingredients:

- 1/4 cup chia seeds

- 1 cup almond milk

- 1 tablespoon honey

- 1/2 teaspoon vanilla extract

- A pinch of cinnamon

Method:

1. In a bowl, combine chia seeds, almond milk, honey, vanilla extract, and cinnamon.

2. Stir well and refrigerate for at least 2 hours or overnight.

3. Before serving, top with fresh berries, sliced almonds, and a drizzle of honey.

2. Quinoa and Roasted Pumpkin Seed Salad:

Ingredients:

- 1 cup quinoa

- 2 cups water

- 1/4 cup roasted pumpkin seeds

- 1/4 cup diced cucumber

- 1/4 cup cherry tomatoes, halved

- 2 tablespoons lemon juice

- 2 tablespoons olive oil

- Salt and pepper to taste

Method:

1. Cook quinoa in water as per package instructions and let it cool.

2. Toss quinoa with roasted pumpkin seeds, cucumber, and cherry tomatoes.

3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Drizzle over the salad.

4. Garnish with fresh herbs like parsley and a few extra pumpkin seeds.

3. Sunflower Seed-Crusted Baked Salmon:

Ingredients:

- 4 salmon fillets

- 1/4 cup ground sunflower seeds

- 2 tablespoons Dijon mustard

- 2 tablespoons honey

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

Method:

1. Preheat the oven to 375°F (190°C).

2. In a bowl, mix ground sunflower seeds, Dijon mustard, honey, garlic powder, salt, and pepper.

3. Coat each salmon fillet with the sunflower seed mixture.

4. Place the fillets on a baking sheet and bake for 12-15 minutes.

5. Garnish with fresh dill and lemon wedges.

4. Sesame Crusted Tofu Stir-Fry:

Ingredients:

- 1 block of firm tofu, cubed

- 2 tablespoons sesame seeds

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 2 cloves garlic, minced

- 2 cups mixed vegetables (bell peppers, broccoli, carrots)

- 2 tablespoons vegetable oil

Method:

1. In a bowl, marinate tofu in soy sauce, sesame oil, and garlic for 15 minutes.

2. Coat the tofu with sesame seeds.

3. Heat vegetable oil in a pan, add tofu, and cook until golden brown.

4. Remove tofu and stir-fry mixed vegetables.

5. Serve tofu over stir-fried vegetables and garnish with sliced green onions.

5. Lemon-Poppy Seed Muffins:

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup sugar

- 2 tablespoons poppy seeds

- 1 tablespoon lemon zest

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup unsalted butter, melted

- 2/3 cup milk

- 1/4 cup fresh lemon juice

- 2 large eggs

Method:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.

3. In another bowl, mix melted butter, milk, lemon juice, and eggs.

4. Combine wet and dry ingredients and stir until just combined.

5. Fill muffin cups 2/3 full and bake for 18-20 minutes.

6. Garnish with a lemon glaze made from lemon juice and powdered sugar once they've cooled.

Conclusion

On a Concluding note, seeds are versatile, nutritious, and elevate both cooking and baking. The showcased recipes featuring chia, pumpkin, sunflower, sesame, and poppy seeds highlight their diverse applications. Whether for flavour, texture, or health benefits, seeds are a small ingredient with big culinary potential.