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

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

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

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

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

Health Benefits of Bamboo Shoots:

• Bamboo shoots have been regarded as a great ingredient for immunity boosting, they have a considerable amount of vitamins and minerals to benefit.
• Bamboo shoots are also good for those who want to go on a weight loss program and diet and it works well too.
• Bamboo shoots are very low in fats and calories therefore they are recommended for a lot many healthy recipes and they also make us feel full after consumption.
• Bamboo shoots have a high content of protein which is essentially required by us on day to day basis and this is one of the ways we can have a variety as well.
• Bamboo shoots are also good for digestion in our body and they also help in healthy and regular bowel movements and prevent constipation.
• Bamboo shoots are also low in sugar content and hence make it a good choice for many to have it including those who may be on the border line of diabetes, besides they also help reduce dissolve the harmful LDL cholesterol in our body.

Ideas on how to use Bamboo Shoots (tinned or canned) in Cooking and Baking:

• Adding sliced or diced bamboo shoots to a nice piping hot clear soup or broth works well during rainy season as well. Add your favorite colorful veggies or boiled chicken cubes along as well to the bowl of goodness.
• Bamboo shoots go well in salads, they can be dressed with a combination of saute mushrooms, blanched baby corn, cooked yellow or green zucchini, can also use boiled pasta like macaroni, penne etc. For dressings we can choose from olive oil with mustard/lemon- herbs or with a light mayo-mint dressing, for low-cal use green yogurt or hung curd with date and nut basil pesto.
• I also like adding bamboo shoots to my stuffings and fillings for several dishes be it Indian style malai koftas- stuff the koftas with small dices of bamboo shoots with a little grated paneer/cheese and some chat masala.
• A stuffing for a paratha as well works well with bamboo shoots I prefer it with a little cooked soy keema and green peas combination in my whole-wheat double layered paratha option.
• Bamboo shoots are good to add to a wok toss recipe with a selection to go with prawns/shrimps/ shredded chicken/ lamb etc as well, cook it with a little ginger-garlic, onions, sliced chilies, some soy-chili/ garlic-pepper sauce/schezuan sauce etc.
• Adding bamboo shoots to fried rice/ stir fried hakka noodles or into a white/red or pink pasta recipe does a good job and a combination as well adding value and nutrition as well side by side. Do not cook it too much though since the canned one is a little delicate at times.
• Bamboo shoot- walnut and mushroom pate – a twist to the classic chicken or goose liver pate is an ideal option to pipe out with a little cream cheese added onto savoury crackers or offering it as a dip as well with chips.
• Bamboo shoot curry- Thai style with a combination of shitake mushrooms, boneless fish cubes, lemon grass, galangal, basil and choice of red, green or yellow curry paste and laced with nice thick coconut milk served with steaming hot jasmine rice is a heavenly meal.
• Snacking ideas with bamboo shoots adding it as a stuffing into tikkis/cutlets, spring rolls, wantons, fillings for sandwiches, wraps and rolls etc.

Here are a few Simple- Easy Recipes with Bamboo Shoots:

Recipe-1] Curried Bamboo Shoot Soup

Ingredients:

• Bamboo shoots- tinned- 1 cup, roughly cut
• Oil-1 tsp
• Butter-1 tsp
• Garlic- 1 tsp chopped
• Onion-1 small chopped
• Green chili-1 tsp chopped
• Carrots-1/2 no cubes
• French beans- 4-5 no cut
• Fresh basil leaves- 8-10 no
• For non-veg- boneless chicken cubes-1/2 cup
• For non-veg- shrimps/prawns-3/4th cup
• Salt and crushed pepper to taste
• Water/veg/chicken/fish stock- 2-3 cups
• Thai curry paste-2 tsp- red/green/yellow
• Coconut milk- 1 cup thick
• Corn flour- 2 tsp solution to thicken
• Coriander leaves-2 tsp chopped
• Lime juice- 1 tsp add and serve

Method:

1. Prepare all the ingredients for the curried bamboo shoot soup.
2. Heat oil and butter in a pan add in the garlic, chilies and onions and saute for a few seconds. Add in the assorted veggies and non-veg ingredients as desired and saute for a minute, then add in the bamboo shoots and mix.
3. Add in the curry paste, seasonings to taste, water or stock to allow proper cooking of the veggies etc in the soup for 10-12 mins on a medium flame.
4. Add in the coconut milk and simmer for 3-4 mins, add in the corn flour solution to thicken the soup slightly, serve hot garnish with fresh herbs/micro-greens/ roasted crushed peanuts/ fresh coriander leaves/coconut cream add a splash of fresh lime juice and serve the soup piping hot.

Recipe-2] Asian Style Bamboo Shoot Pot

Ingredients:

• Bamboo shoots- 8-10 pieces from a tin- roughly cut
• Oil-2 tsp
• Garlic- 1 tsp sliced
• Ginger- 1 tbsp. shredded
• Green chilies- 2-3 slit
• Onion- 1 medium sliced.
• Carrots- ½ no cut into sticks
• French beans- 4-5 cut
• Green/yellow zucchini- ½ cup cut into sticks
• Assorted mushrooms of your choice- ¼ cup sliced
• Boiled noodles- 2 cups
• Salt and pepper to taste
• Soy sauce- 2 tsp
• Red chili sauce- 2 tsp
• White vinegar-2 tsp
• Spring onion greens- 2 tbsp. chopped
• Water/stock- 2 cups
• Corn flour solution-2 tbsp. to thicken slightly.
• For non-veg options-boiled cubes of chicken
• Chicken sausages/ salami/ boiled cubed eggs/ braised fish.

Method:

1. Prepare all the ingredients for the bamboo shoot pot recipe.
2. Heat oil in a pan add in the garlic, onion, chilies and saute for a few seconds, add in the assorted vegetables/non-veg ingredients as per choice and saute them for 1-2 mins.
3. Add in the seasonings, Chinese sauces, little water/stock and bring to a boil, cook until veggies are just done and crunchy.
4. Add in the bamboo shoots and boiled noodles and mix in well, add more stock or water to adjust the texture as desired, now add in the corn flour solution and slightly thicken the pot ingredients, garnish with greens and serve hot as a one meal dish with accompanying sauces.

Recipe-3] Warm Bamboo Shoot Salad

Ingredients:

• Bamboo shoots- tinned- 6- 8 no roughly cut
• Baby corn- 4-5 no cut into sticks
• Green/yellow zucchini- 1 cup cut into sticks
• Chicken- 1 cup shredded for non-veg
• Firm Tofu- ½ cup cut into long strips for veg
• Sprouts- 1 cup
• Salt and pepper to taste
• Honey- 1 tsp
• Oil/olive oil- 2 tsp
• White vinegar-1 tsp
• Green/red chili sauce- 2 tsp
• Mixed herbs-1/2 tsp
• Garlic- 1 tsp chopped
• Ginger- 1 tsp chopped
• Green chilies- 2 no slit
• Water/stock-1/2 cup
• Lime juice- 2 tsp
• Peanut butter- 2 tsp
• Crushed roasted peanuts- 2 tbsp.
• Assorted fresh herbs/greens-1/4 cup

Method:

1. Prepare all the ingredients for this cooked warm salad.
2. Heat oil in a pan and add in the ginger, garlic, chili, all the choice of veggies/non-veg ingredients as desired and saute for a couple of minutes.
3. Add in little water/stock and allow to cook on a medium flame for 4-6 mins or until just done and tender.
4. Now add in the sprouts, bamboo shoots and mix well, also add in little peanut butter dissolved with a little stock and all other ingredients and sauces, honey, herbs, cook for 3-4 mins until it all blends in well, turn off the flame and serve this like a salad with some toast garnished with greens/crushed peanuts etc.

Recipe-4] Shrimp and Bamboo Shoot Pilaf

Ingredients:

• Bamboo shoots-tinned- 6-8 pieces, roughly cut
• Basmati/short grain rice- 1 cup soaked for 15 mins.
• Oil-1 tsp
• Butter- 1 tsp
• Bayleaf-1 no
• Peppercorns- 4-5 no
• Onion-1/2 no chopped
• Salt and crushed black pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/2 tsp
• Water/shrimp stock/veg stock
• Assorted veggies like carrots/beans/peas/cauliflower can be used for the veg variety.
• Grated cheese- 2 tbsp.
• Cream-2 tsp
• Fresh herbs/greens/nuts/seeds for garnish.

Method:

1. Prepare all the ingredients for the bamboo shoot and shrimp pilaf rice.
2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, onion and saute for a few seconds, add in the cleaned, washed and soaked and drained rice into the pan and saute for a couple of mins.
3. Add in the cleaned shrimps and salt, pepper, herbs, chili flakes as per taste and mix well, now add in double the quantity of stock and mix, simmer cover and allow the rice to cook.
4. Now add in the bamboo shoots, cream and cheese mix it lightly and cover and cook for another 4-5 mins on low flame, serve hot garnish with herbs/sliced nuts.

Recipe-5] Sprouts and Shoots Stir Fried Noodles

Ingredients:

• Bamboo shoots- 6-8 no roughly cut – tinned variety.
• Oil-2 tsp
• Garlic- 1 tsp chopped
• Ginger-1 tsp shredded
• Red and green chilies- 2-3 each slit/shredded
• Onion-1 no sliced.
• French beans-4-5 shred/sliced
• Mushrooms-1/2 cup sliced
• Celery- 1 stalk- cut into slices
• Green capsicum-1/2 no shredded
• Sprouts-1 cup
• Salt and pepper to taste
• Soy sauce- 2 tsp
• White vinegar-2 tsp
• Green chili sauce- 2 tsp
• White sesame seeds- 2 tsp toasted.
• Peanut butter- 2 tsp
• Honey-1 tsp
• Sugar-1 pinch
• Spring onion greens-2 tbsp. Chopped for garnish.
• Shredded double fried egg- 1-2 no- optional for garnish.

Method:

1. Prepare all the ingredients for the stir fried noodles.
2. Heat oil in a wok/pan and saute the ginger, garlic, chilies, onions, celery for a minute.
3. Add in the assorted vegetables, sprouts and seasonings, sauces as per taste and add a little water/stock just to enable the peanut butter to blend in well and the veggies getting cooked up a little too.
4. Add in the honey, sesame seeds, little sugar to balance and the boiled noodles and give it a nice toss in the pan and add in the bamboo shoots as well, cook it all for 4-5 mins over a medium flame.
5. Garnish these yummy noodles with choice of greens, shredded double fried egg etc and serve hot.

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By: Dr. Kaviraj Khialani – Celebrity Master Chef. Director- Creative Cuisine International, Mumbai. www.chefkaviraj.in

Ingredient Ideology | THE TRIVIA OF SEEDS IN COOKING. 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:
 Flavorful 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 seed

   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.

Ingredient Ideology | Vitamin-C juices: Power pack benefits to explore!... by Dr. Kaviraj Khialani – Celebrity Master Chef

Vitamin-C, also popularly known as Ascorbic acid, which is very much necessary for the growth, development and repair of our body tissues. Vitamin C is also an anti-oxidant, it promotes healing and helps body absorb iron. It comes from fruits and select vegetables. Some of the good sources of Vitamin- C include citrus fruits, red and green peppers, tomatoes, broccoli and our famous greens.

Vitamin- C is one of the safest and most effective nutrients as per most food and nutrition experts. It is always beneficial to know more about what we eat and consume in our daily diets and that little awareness can take us a long way towards living a healthy lifestyle.

“Vitamin C as we are aware is quintessential to be included in our diets and taken advantage of through wise and mindful eating. I have somehow related the C - factor to CARE- Collect- Adapt- Rejuvenate- Explore, which truly is the essence of a healthy lifestyle”- chef kaviraj Khialani, Celebrity Master Chef.

Top 10 Vitamin- C Rich Sources:

1. Oranges.

2. Strawberry

3. Kiwi fruit

4. Spinach

5. Broccoli

6. Red capsicum

7. Lime and Lemon

8. Guava

9. Tomatoes

10. Papaya

Here are 5 Health Benefits of Tomato Juice:

1. it is beneficial to the skin, and also helps prevent blood clotting.

2. Tomato juice helps to protect heart health and also aids digestion.

3. It is good for anaemia and is also high in anti-oxidants.

4. Tomato juice benefits eye health and keeps it healthy.

5. It also helps cure pimples and is beneficial for prostate

Recipe using Tomato Juice:

TOMATINO AL FRESCO JUICE

Ingredients:

Tomatoes- red and ripe- 4-5 no.
Ginger- 1 tsp chopped
Lime juice- 2 tsp
Salt- 1 pinch
Celery- 1 stalk roughly cut
Honey-1 tsp
Mint leaves- 8-10 no
Carrot- 1 small, peeled and cut
Black pepper powder-1/4 tsp
Coriander leaves-2 tsp chopped

Method:

1. Prepare all the ingredients for the healthy tomato juice.

2. Using a blender jar, combine together all the ingredients and add a little cold water just to blend it well.

3. Churn the mixture well to a nice smooth thick puree and strain it through a soup strainer. Add a little crushed ice/ ice cubes and serve, garnish with fresh greens.

HERE ARE 5 HEALTH BENEFITS OF PINEAPPLE JUICE:

1. Pineapple juice helps lower cholesterol levels in our body.

2. it is beneficial as an immunity booster and good for bone health.

3. pineapple juice is beneficial in reducing arthritis pain, improves digestion.

4. it improves blood circulation and promotes heart health, provides good carbs.

5. pineapple juice is also good for a weight loss program, keeps gums strong.

RECIPE USING PINEAPPLE JUICE:

PINA MINA COOLER

Ingredients

Fresh pineapple- 6- 8 slices, cleaned, cubed.
Mint leaves- 10-12 no
Lime juice- 2-3 tsp
Honey- 1 tsp
Ginger juice- 2 tsp
Orange juice- ½ cup fresh/ orange segments- 2 oranges
Water-1/2 cup

Ice cubes- 3-4 no if needed

Method:

1. Prepare all the ingredients for the pineapple juice recipe.

2. In a blender jar combine together all the ingredients and churn them all into a nice smooth juice.

3. Strain the mixture through a soup strainer/ fine sieve/muslin cloth and add a little crushed ice/ cold water if desired to balance the juice.

4. Serve it in tall glasses, add some fresh mint/ basil or herbs of your choice to the juice as well for added flavor and freshness.

HERE ARE 5 HEALTH BENEFITS OF KIWI JUICE:

1. Kiwi juice offers our body with beneficial digestive enzymes.

2. Kiwi is a great immunity booster as well for our body.

3. Kiwi juice is high in fiber and removes excess sodium from our body.

4. Kiwi is good for managing blood pressure and also protects our respiratory system.

5. Kiwi juice protects our cardiovascular system and is also good for eye health.

Recipe Using KIWI JUICE:

KIWI MAST KALANDAR

Ingredients:

Fresh kiwi fruit- 2-3 no, peeled and cubed
Green apple-1 no, cut into small cubes
Lime juice-2 tsp
Honey-1 tsp
Mint leaves- 10-12 no
Fresh basil- 4-5 leaves
Ginger juice- 2 tsp
Chia seeds-2 tsp soaked in ¼ cup water for 30 mins
Pinch of salt
Ice cubes-4-5 no/crushed ice/ chilled water as needed

Method:

1. Prepare all the ingredients for the healthy kiwi juice.

2. Using the jar of a food processor combine the ingredients into the jar except the chia seeds which we will add later in the glass.

3. Churn the mixture to a nice puree and remove into a bowl, do not strain this juice ideally but enjoy it with the rustic look.

4. Lastly add the soaked chia seeds and stir lightly, pour the mixture into glasses add a little cold water/crushed ice if desired and serve.

*As an option for this juice I also like to use kale or spinach leaves in place of green apple. Another good source of vitamin c here is to use boiled/blanched Amla- Indian gooseberries with kiwi as a combination juice as well replacing green apple.

ABOUT THE WRITER: Dr. Kaviraj Khialani-Celebrity Master Chef is a food- health and lifestyle consultant. Chef Kaviraj is recipient of several national awards and global recognitions for his extra- ordinary achievements and dedication to the food and hospitality industry since over 22 years now. He is specialised in over 33 international cuisines and loves to innovate with foods, ingredients and share his vast and quality experience with the readers of Herzindagi.com

Ingredient Ideology | It’s Festivity Time- Ganapati Bappa Morya! .... by Dr. Kaviraj Khialani – Celebrity Master

A MELANGE OF DESI FLAVORS TO OFFER THIS FESTIVE SEASON

We are finally at that part of the year when the festivity has just begun! With the onset of the auspicious occasion of Lord Ganesh Festival, we are now looking up to a series of occasions to celebrate, have an array of spreads and sweet treats to entice our palate and offer the blessed delicacies to our loved ones, friends & families.

Food has always been an integral part of any festival and it somehow connects us together and spreading the joy of happiness and bites of delicious preparations adds it up all the more, making it memorable.

Sweets & mithai are always a temptation but moderation being the key to balance must be always kept in mind. Planning is of vital importance when it comes to festive cooking and especially with the sweets, it is always a good idea to make a list of ingredients needed, approximate quantities required, any special unusual product/equipment etc needed or so must be on the reminder list before we start getting into the kitchen to get things rolling. Also another important element to perfection here is to follow the recipe and do not always go with just guessing and approximation since some of the sweet recipes need formula balancing as we technically call it.

Here are a few of my favorite sweets, easy to make in your kitchens and offer it to the almighty and loved ones!

Recipe-1] MODAK KA PRASHAD

Ingredients:

For the covering of the modak:

Water-2 cups

Salt-1/2 tsp

Rice flour-2 cups

1-2 tsp ghee

For the stuffing of the modak:

Ghee-1-2 tsp

Coconut- grated-2 cups

Jaggery-1 cup, grated

Green cardamom powder-1/2 tsp

Method:

1. In a thick bottomed pan or kadai firstly prepare the stuffing for the modak prashad.

2. Add ghee to the pan and place in the grated coconut and on a medium to low flame keep sautéing the coconut until it gets nice and aromatic.

3. Now add in the grated jaggery and give It a nice mix, stir it well until the jaggery melts down well into the coconut and flavors it well, finally add the cardamom powder, mix and keep aside.

4. Now let us prepare the covering for the modak, heat up water, salt, ghee in a pan, add in the rice flour and give it a nice mix for a minute or so, cook until the water is all well absorbed, cover and turn off the flame, rest for 3-5 mins.

5. Now knead the mixture by placing it in a large steel bowl and convert it into a dough and use a little wet hand if it feels dry.

6. To shape up the modak, divide the prepared dough mix into small portions, flatten slightly place the coconut filling in the center and start sealing either with hands or using a modak mould.

7. To steam the modak, prepare a steamer with water simmering in it. Place the prepared modak on the racks and continue to steam for 10-12 mins, or until they all look brighter and shiny in texture, carefully take them out of the steamer, arrange on a serving platter and offer to the lord first.

Recipe-2] KESARI BADAMI SHRIKHAND

Ingredients:

Curd- 1 cup

Powder sugar- 4-5 tbsp.

Warm water-1-2 tsp

Saffron strands- 4-6 no

Almonds-2 tsp chopped

Cashews-2 tsp chopped

Cardamom powder-1/4 tsp

Charoli/ assorted nuts as needed for garnish.

Method:

1. Firstly, place a sieve in a large bowl. Place a muslin cloth on it. Transfer the curd on the cloth and tie it. Keep it in the refrigerator for 2-3 hrs or overnight. So that all the water is removed from the curd. Add saffron strands to 1 tsp of warm water and keep aside.

2. Now transfer the hung curd to the sieve and add powder sugar to it. Sieve the curd and sugar. Now add saffron water to the curd and mix everything well. Add cardamom powder and chopped almonds to it and mix well.

3. Lastly, transfer the shrikhand to a serving bowl and garnish with some more chopped almonds and a pinch of cardamom powder.

Note -

1. Make sure to use fresh thick curd, to have rich quality shrikhand.

2. The amount of sugar depends on the sourness of the curd. Do not use too sour curd for shrikhand.

Recipe- 3] MAAVEDAAR HALWA

Ingredients:

Carrots- 500 gms, peeled, grated

Ghee-1/4 cup

Green cardamom powder-1/4 tsp

Sugar-1 cup or as per taste

Mava/ khoya-1/2 cup

Cashews-2 tsp chopped

Almonds-2 tsp chopped

Raisins-2 tsp

Milk- 600 ml

Method:

1. Firstly, peel the skin of carrot and grate finely. keep aside. Traditionally the winter carrots are used to prepare halwa during winter seasons.

2. In a large kadai heat ¼ cup ghee and fry the assorted nuts like cashews, raisins, almonds etc. Fry until it turns golden brown. keep aside.

3. In the same ghee add grated carrot and saute well. Saute for 5 minutes or until it changes colour slightly.

4. Now pour 3 cup milk and give a good stir, boil for 10 minutes stirring occasionally, continue to boil until the carrots are cooked well and milk reduces.

5. Once the milk starts to thicken a little, add ¾ cup sugar. Mix well and cook until the sugar dissolves and thickens. Cook until the halwa thickens and ghee releases from sides.

6. Finally turn off the flame and ½ cup mava/ grated khoya, ¼ tsp cardamom powder and fried nuts. mix well making sure everything is well combined. Finally, enjoy gajar ka halwa or carrot halwa chilled or warm.

Ingredient Ideology | Pomegranate: The Great Saviour!!!... by Dr. Kaviraj Khialani – Celebrity Master Chef

Pomegranate is a fruit with ancient origins that grew in the middle-east, Asia, the Mediterranean region and south western parts of united states. In Greek Mythology Pomegranate is addressed as “The Fruit of the Gods! Since it has been linked to fertility and immortality. It is best known for its jewel like arils stored inside its leathery red rind. Pomegranate may seem like an intimidating fruit but breaking through its tough outer covering to get inside to the juicy ruby red seeds is worth the effort since they have a great amount of nutritional benefits attached to it.

Pomegranate as we all know has many uses however it is frequently used raw with whole seeds as an ingredient or as a colorful garnish. The raw seeds are also used to make bright red juice, it is enjoyed as a healthy refreshing beverage, a cocktail mixer and also a part of sweet and savory sauces, Chaats, salads and more. My experience with pomegranate or anardana as we call it has been exhilarating and awesome ingredient in various forms from fresh to dried versions as well!

Here are some of the Health Benefits of Pomegranate:

1. Pomegranate is a good source of iron, an essential and vital requirement in our body.

2. Pomegranate is a strong immunity boosting fruit and must be consumed regularly.

3. Pomegranate is high in vitamin-c and potassium levels.

4. Pomegranate is said to be having anti- aging properties.

5. Pomegranate lowers cholesterol levels and blood pressure.

6. Pomegranate is also a great source of fiber for our body.

7. Pomegranate is low in calories, ideal to be included in the weight watchers’ diets.

8. Pomegranate is said to reduce inflammation in the body since it is high in anti- oxidants.

9. Pomegranate is good for our skin as well and keeps us glowing.

10. Pomegranate is good for the brain and its functioning and also helps improve memory.

Let us know have a look at a few Culinary Uses of Pomegranate:

1. Anardana is used in indian and Persian cuisine as a souring agent much like sumac or aamchur powder. It has a nice tartness and acidity level attached to it which is great to go into recipes.

2. Anardana powder or in its ground form is perfect in chutneys, relishes and spice mix rubs which can be applied to meat, chicken and seafood as a part of marination.

3. It is magical with other fruits and spices like cinnamon as well, pomegranate along with nuts and orange peel can also be considered for a good preserve or a marmalade concept too.

4. Pomegranate can be used to make dips, add the seeds to bruschettas, toasts, salads and sprinkle them on your fruit salads and desserts.

5. This fruit has also been considered to be cooked down to prepare jellies and jams and has been used in our food processing industry in a number of ways.

6. The Italian favorite Pannacotta can also use pomegranate and turn out to be awesome and delicious, try the french versions of a pomegranate mousse and pudding concepts, from the dessert point of view we can try a no bake pomegranate parfait and fudge varieties as well.

7. Top your favorite yoghurt bowls with the fresh red ruby jewels, add them to a bowl of freshly made hummus, make a nice pomegranate salsa to go with your nachos and tacos, stir them into grains with cooked rice, quinoa, millets and oats.

8. Smoothies and health shakes also involve pomegranate and it turn out quite well in combination with banana, dates, yogurt, soy milk, melon seeds or flax seeds which can be had to start your day with positivity. It also goes well as a part of topping and garnish for pancakes or waffles with honey, peanut butter etc.

9. Pomegranate as a part of garnish goes well with Indian desserts like a Shahi Tukda, a Brown Rice Phirni or a chilled bowl of Rice Kheer, a warm Sheer Khurma or a Seviyan Payassam, topping over Malpuas with Kesari Rabdi, add it to your Sheera, Halwas, Burfis, Basundi and not to forget Shrikhand and Mishti doi.

10. Pomegranate seeds also come handy when we speak of the popular street side food in Mumbai like Dabeli, a little addition or add on into the dabeli just changes the entire visual appeal and teases the taste buds and takes the recipe to level next, similarly we also add it to various chaat concepts, bhels and kachori chaat etc.

Do try out these simple- easy to make and tasty recipes using Pomegranate:

Recipe-1] POM POM DETOX

Ingredients

Watermelon juice- 2 cups
Fresh pomegranate- ¼ cup seeds
Pomegranate juice- ½ cup
Lime juice- 2 tsp
Ginger juice- 2 tsp
Honey- 1 tbsp.
Rock salt/ pink salt- ¼ tsp
Mint leaves- 10-12 no

Method:

1. Prepare all the ingredients for the detox juice.

2. Chill the glasses to serve the same ahead of time.

3. In a mixing bowl or tumbler combine together the above ingredients and give it a nice stir.

4. We can also add lemon slices/ orange segments etc for more Vitamin c and color contrast in the glasses.

5. Pour the chilled drink into the glasses, add more mint all the way for the refreshing element.

Recipe-2] POMEGRANATE SALSA DELIGHT

Ingredients:

Fresh pomegranate seeds- ½ cup
Spring onions- 2 diced
Lime juice- 2 tsp
Green chilies- 1 tsp chopped
Tomatoes- 1 med sized cubed
Cucumber- 1 peeled and cubed
Chili flakes-1/2 tsp
Mixed herbs-1/2 tsp
Fresh basil- 8-10 no.
Feta/ cottage cheese/ processed cheese- ¼ cup cubes
Tomato ketchup-2 tsp
Red chili sauce- 2 tsp
Honey- 1 tsp
Coriander and mint leaves- 2 tbsp.
Olives- 2- 3 tbsp. sliced
Parsley/ micro greens- 2 tbsp. for plating and garnish
Nacho chips/ crackers to serve with as desired.

Method:

1. Prepare all the ingredients for the salsa snack.

2. In a mixing bowl combine together the ingredients and give them a nice toss.

3. Add a little white vinegar or white wine if desired as well.

4. Arrange the nacho chips/crackers in a serving plater or platter and spoon up the pomegranate salsa into salsa bowls and garnish it.

5. Offer a little cheese sauce as well along with the salsa and the nachos for a perfect filling delicious snack.

Recipe-3] QUINOA POMEGRANATE BOWL

Ingredients:

Fresh pomegranate-1 cup
Quinoa or brown rice may be used- 1 cup cooked.
Olive oil-1 tbsp.
Butter- 1 tsp
Garlic cloves- 2-3 chopped
Green chilies- 2 tsp chopped
Shallots/onion- 4-5 / 1 small chopped.
Bayleaf- 1 no
Peppercorns- 3-4 no
Salt and crushed black pepper to taste
Roasted crushed cumin powder- ½ tsp
Lime juice -2 tsp
Chat masala-1/2 tsp
Roasted nuts- 2 tbsp. assorted
Flax seeds/ melon seeds/ pumpkin seeds- 2 tsp
Boiled American corn- ½ cup
Assorted blanched veggies- carrots/ beans/ cauliflower- 1 cup mix.
Water/veg stock-1/2 cup
Mint/coriander/parsley/basil- 2-3 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Ensure the quinoa or brown rice is cooked and cooled before continuing with this recipe.

3. Heat oil and butter in a pan add in the Bayleaf, peppercorns, shallots or chopped onions, garlic, chilies and give it a nice mix.

4. Add in the assorted veggies of your choice with corn and add seasonings, herbs, chili flakes to taste, also add in the spices and little water and allow to simmer.

5. Cook for 2-3 mins and add in the cooked quinoa or brown rice and turn off the flame.

6. Finally add in the fresh pomegranate seeds, lime juice, mint/coriander/basil and the nuts and seeds and serve as a healthy mini meal/ snack.

Recipe-4] ANARI DESI CHAAT KA MAZAA

Ingredients:

Fresh pomegranate seeds- 1 cup
Papdi/flat Puries- 10-12 no.
Boiled crumbled potatoes-1/2 cup
Khara boondi- ½ cup
Samosa/ Kachories- 2-3 no crumbled.
Boiled chickpeas/moong etc- ½ cup
Sev-2-3 tbsp.
Chaat masala-1/2 tsp
Lime juice- 2 tsp
Chopped onion- 2- 3 tbsp.
Chopped tomatoes-2-3 tbsp.
Chopped green chilies- 1 tsp.
Beaten curd- ½ cup
Tamarind chutney- 2-3 tbsp.
Red chili garlic chutney- 2 tsp
Green chutney- 2 tsp
Mint and coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the chaat.

2. Assemble the chaat into serving plates just before service.

3. Chaats are a versatile concept and can include any variety of ingredients available on hand and they just blend in well with the toppings of chutneys etc.

4. For non-veg options pick and choose between sliced chicken tikka, seekh kababs, saute prawns with butter garlic, roast sliced meat or simply boiled eggs.

5. Add in the chaat toppings and chutneys to taste and garnish the chaat with fresh pomegranate seeds, mint and coriander add a splash of fresh lime juice and serve immediately.

Recipe-5] REVIVAL BOWL OF GOODNESS

Ingredients:

Fresh pomegranate seeds-1 cup
Curd/yogurt- 2 cups beaten – sweet or sour curd may be used
Crushed digestive biscuits/oatmeal cookies- 3-4 no
Chia seeds/ sunflower seeds- 2 tsp
Assorted chopped nuts- 2 tsp
Dates- 2-3 chop
Mango/ Pineapple/ apple/ guava/ pears/ grapes- assorted fruits can be added to this bowl of goodness as per seasonal availability.

Method:

1. Prepare all the ingredients for this quick fix dessert/ bowl of goodness.

2. Individual serving bowls or a pudding bowl may be used to set this recipe.

3. Pour the beaten up curd at the base of the bowl, sprinkle the crumbs or soil made from the digestive biscuits, add in the fruits cut into small pieces, dates, sprinkle seeds and nuts of your choice and repeat the layers.

4. Top it with curd and fresh pomegranate seeds and garnish with nuts/seeds/ fresh mint and serve chilled.

Ingredient Ideology | Taste of Mexican Delights... by Dr. Kaviraj Khialani – Celebrity Master Chef

Colorful & Vibrant Mexican delicacies to indulge in.

The flavors of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! This cuisine has so much to offer that it gets difficult to pick and choose between the options.

Mexican ingredients are easily available, from assorted fresh vegetables to the cornmeal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too, including chicken, eggs, fish and seafood, red meat as well in some recipes.

The methods of cooking in this cuisine are easy to follow and also don’t really call for any unusual equipment as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow, keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes, there is a lot more which we can think of as well when it comes to fusion with Mexican recipes.

Here are a few simple recipes from Mexico with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] MEXI-BEAN VEGGIE SOUP

Ingredients:

Oil/olive oil-1 tbsp.

Garlic-1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato-1 small peeled and cubed

Kidney beans/rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/water-3-4 cups

Black/green olives/jalapeno peppers-2-3 tsp sliced

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves-2 tsp chopped.

Method:

1. Assemble all the ingredients for the Mexican-style bean veggie soup.

2. Heat oil in a pan, add in the garlic and onions, sauté for 1 min, add in the vegetables, boiled beans, corn, capsicum and tomato puree, and sauté for 2 mins.

3. Add in the salt, pepper, herbs, chili flakes and mix well. Add in the water/veg stock and bring to a boil, simmer for 15-20 mins.

4. Check for seasonings and texture and adjust accordingly. Add in the white vinegar, pinch of sugar and parsley or coriander and mix. Portion the soup in a soup bowl and top with avocado and fresh herbs, olives, jalapenos etc. and serve hot.

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/purple-white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber-1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2-3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/sunflower seeds-2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Assorted fresh herbs/seeds/nuts/pomegranate seeds/olives etc.

Method:

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

2. Arrange the base of the salad or assorted greens in the serving bowl or on the salad plates.

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

4. Just before serving the salad, combine the ingredients of the body and dressing together and give it a nice toss.

5. Portion out the salad on the base and garnish appropriately and serve.

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells-10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

1. Assemble ingredients for the various components of the recipe.

2. Prepare the salsa and base mixture for the tacos and chill.

3. Heat oil, sauté the garlic, chilies, onions and add in the boiled chicken pieces/shreds and sauté on a high flame for 1 min. Add tomato sauce, chili sauce, vinegar and cook for a few mins. Remove and keep aside.

4. Finally, just before serving, place the base of cabbage in the taco shells, top with the prepared cooled chicken filling and top with the tangy, tasty salsa and garnish as desired and serve immediately.

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis-4-6 no

Or else whole wheat/flour/cornmeal-based rotis-4-6 no.

For the filling of chimichangas:

Oil-2 tsp + as needed for cooking/frying.

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms-8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce-2 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

To serve with: salsa sauce as listed in the above recipe for tacos.

Method:

1. Prepare the wrappers for the chimichangas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan, add in the garlic and onions and sauté until light pink. Add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the grated cottage cheese or paneer and mix. Cook for another 2-3 mins, turn off the flame, add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper. Carefully close up the sides by folding them in and securing it up.

5. If we are using a fresh dough to make chimichangas, we use a maida-water thick paste to seal the edges. If using readymade wrappers, we can just roll them up.

6. Using a non-stick tava or a griddle pan, we can cook the chimichangas using little oil to a nice golden-brown color, but in case of using a freshly made dough concept, we can deep fry the sealed chimichangas as well to a nice crusty color and remove, drain excess oil, cut and serve or top with salsa sauce, cheese sauce or sour cream and enjoy.

Recipe-5] TEX-MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf-2 no

Peppercorns-4-5 no

Sliced onions-1 no

Garlic-ginger-1 tsp chopped

Slit green and red chilies-2-3 each

Boiled white/brown rice-1 and a half cup cooked.

Salt and pepper to taste

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Saffron-8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

Chicken drumsticks/thighs-500 gms or 4-5 pieces.

Salt and pepper to taste

Garlic-ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine-2-3 tbsp.

Cooked beans-rajma/chickpeas etc.-1/2 cup

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Chili flakes, herbs to taste or use Mexican peri peri spice powder-1 tsp

Water/stock-1 cup just to cook up the chicken

To assemble:

Sliced jalapenos/black olives/green olives-2-3 tsp sliced

Cheese-3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

1. Assemble all ingredients as listed to fix the one-pot meal.

2. Heat oil and butter and add in the ingredients one by one and sauté onions, add tomato puree, salt, spices and chicken pieces, wine, cooked or boiled beans and sauté for 2 mins. Add water or stock and allow to cook 12-15 mins.

3. Heat oil and butter in another pan and sauté the spices, garlic, ginger, onions, chilies and add in the rice and saffron solution, salt and pepper to taste and simmer or cook in steam for 4-6 mins.

4. Layer the rice over the chicken, but in between add cheese, olives, jalapenos, herbs, coriander and then the rice. Close the pot with a tight-fitting lid and cook on a low flame for 10-12 mins in steam. Open and serve hot.

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil-1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water-as needed.

For the stuffing:

Brownies-½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

Powdered sugar/chocolate sauce and serve with scoop of vanilla ice-cream/also try serving them with some chilled rabdi.

Method:

1. Prepare the dough for the empanada wrappers and cover with a damp kitchen cloth and keep aside to rest for 12-15 mins.

2. In a mixing bowl, combine together the ingredients for the stuffing and mix them all well. Add a little rum or brandy for flavor.

3. Roll out the dough into a thin chapati. Using a glass cutter or a cookie cutter, cut out the round discs and apply little maida-water thick paste on the edges.

4. Place the prepared chocolate stuffing on one side and carefully close it like a half-moon shape, seal the edges with a fork and deep fry in medium-hot oil for 3-5 mins until nicely golden-browned. Remove and drain excess oil and serve hot, garnished appropriately.

Ingredient Ideology | Tasty Ways with Baked Beans... by Dr. Kaviraj Khialani – Celebrity Master Chef

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings.

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup
Oil-2 tsp
Salt-1 pinch
Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:

mayonnaise-1/4 cup
Schezuan chutney-2-3 tsp
Green chutney mayo-2-3 tsp
Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
Boiled chicken- cubes/shreds-1/2 cup
Grated cheese-1/4 cup
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Kasuri methi-1 tsp
Garam masala powder-1/4 tsp
Tomato ketchup-2-3 tsp
Coriander-1 tsp chopped
Lettuce leaves-1 cup
Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared filling, add in the assorted veggies/olives, gherkins, cheese etc and give it a nice roll up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot.

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp
Butter-1 tsp
Cumin seeds- ½ tsp
Hing-1/4 tsp
Dried red chilies-1-2 slit
Ginger-garlic paste-1 tsp
Onion-1 small chopped
Tomatoes-1-2 small chopped
Salt to taste
Baked beans in tomato sauce- 1 cup
Chicken sausages-2-3 sliced
Baby potatoes- 4-6 no cut 1 x2 boiled
Red chili powder-1/4 tsp
Coriander powder- 1 tsp
Turmeric powder-1/4 tsp
Tomato puree-1/2 cup
Cashew paste-1-2 tsp
Peanut butter-1-2 tsp
Water-1/2 cup
Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt and all masalas and mix well. Add in cashew paste, peanut butter and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread etc.

Recipe-3] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp
Butter-2 tsp
Curry leaves- 8-10 no
Cumin seeds-1/2 tsp
Slit green chilies- 2-3 no
Slit red chilies-2-3 no
Sliced onions- 1 small
Garlic-1 tsp chopped
Ginger-1 tsp chopped
Tomatoes-1/2 cup chopped
Red chili sauce- 2 tsp
Soya sauce-1 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Cheese-1/2 cup grated
White sauce/cream-1/2 cup
Sliced black/ green olives- 4-5 no
Baked beans in tomato sauce- 1 cup
Cooked white /brown rice- 1 and a half cup
Additional veggies/non-veg ingredients may be added as well.
Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.

Recipe- 4] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp
Butter-1 tsp
Onions-1 small chopped
Green chilies-1 tsp chopped
Garlic- 1 tsp chopped
Celery-1 stalk chopped
Red/green/yellow capsicums-1/2 cup chopped
Baked beans in tomato sauce- 1 cup
Red chili sauce-1-2 tsp
Mixed herbs-1/4 tsp
Chili flakes-1/2 tsp
Chaat masala-1/4 tsp
Garam masala powder-1/4 tsp
Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of breads/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cut out pieces of breads/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute.

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

Ingredient Ideology | The Dabeli Trivia.... by Dr. Kaviraj Khialani – Celebrity Master Chef

Dabeli has that genius blend of softness and crunch. A dabeli is made of buttered pao, grilled on a tawa, split open & stuffed, each vendor insinuates his own special flavours into the dish. Apparently, dabeli was invented by one Keshavji Gabha Chudasma in one of the port towns of Kutch. The name Dabeli comes from the act of pressing a filling made with spiced mashed potatoes with simple ingredients. It has its origin in the Gujarati language. So it is essentially a snack where a potato filling is pressed into a paav or a bun.

Dabeli is believed to have been invented in the 1960s by Keshavji Gabha Chudasma in Mandvi in Kutch district of Gujarat. It is the most popular fast food from Gujarat and Gujarati people love to have Kutchi Dabeli during the whole days, it is a very simple but very unique and interesting recipe made from Aloo or Potato Masala Mixture and Bun Rolls or Pav which is also used in Vada Pav, Pav Bhaji, Misal Pav, Usal Pav, etc.

One of the very basic recipe of a dabeli masala calls for Whole Spices – To make this Dabeli Masala at home, you will need an array of spices that are roasted until aromatic and then ground to make a powder. These spices include coriander seeds, cumin seeds, sesame seeds, fennel seeds, cloves, black peppercorns, cinnamon, star anise, dry red chilies, and bay leaves.

While some foodies also try finding out the difference between a dabeli and a vada pav, Dabeli or Dabeli is the Gujarati cousin of Mumbai's vada pav, unlike vada-pav, dabeli is sweet and spicy and crunchy which makes it my personal favourite between the two at times for a change. The pomegranate pearls, chutneys, onions and peanuts all come together to add flavour and a unique texture to the potato mix. Today this concept of dabeli has gained its popularity the world over and has been well accepted by fans, foodies and followers.

“Dabeli is just too amazing to relish & it is also possible to innovate with this concept as well, I tried a mexican peri- peri spiced dabeli with salsa and olives, an Italian dabeli with sun-dried tomato garlic chutney laced on an herbed chili potato mash with choice of herbs and flavors.”- Chef Kaviraj Khialani- Celebrity Master Chef.

Here are Three easy to make Dabeli Recipes for that perfect Snack Bite:

Recipe-1] DILDAAR DABELI

Ingredients

For the fresh mix of dabeli spice:

Coriander seeds- 1 tsp
Cumin seeds-1 tsp
Fennel seeds- ½ tsp
Black pepper powder-1/2 tsp
Cinnamon stick- ½ inch piece
Black cardamom-1 piece
Cloves- 2-3 no.
Star anise-1 no
Bay leaf-1 no
White sesame seeds- 1 tsp
Dry coconut- 2tbsp.
Red chili- 2-3 no
Turmeric powder-1/2 tsp
Aamchur powder-1/2 tsp
Salt to taste
Sugar-1 tsp

For the potato mixture:

Potatoes- 3 medium sized, peeled, mashed
Tamarind chutney- 2-3 tsp
Water-1/4 cup
Oil-2 tbsp.
Salt to taste
Coconut- 2tbsp. grated
Coriander leaves-2tbsp. chopped
Roasted/fried peanuts-2-3 tbsp.
Nylon sev- ¼ cup
Fresh pomegranate seeds-1/4 cup

For serving the dabeli:

Pav- 5-6 pieces
Butter-2-3 tbsp.
Green mint-coriander chutney- 2-3 tbsp.
Tamarind chutney-2-3 tbsp.
Onions-2 small, chopped

Method:

1. Prepare all the ingredients for the dabeli recipe.

2. Start with the dry roasting of the spices for a few mins as listed under dabeli masala and cool completely.

3. Make a dry powder mix of the same and keep in an airtight container and use the dabeli masala as needed.

4. Now to prepare the potato mixture, heat oil/ghee in a kadai, and add in the prepared dabeli masala mix- blend it with ¼ cup water and tamarind chutney and allow it to cook for 30 seconds, add in the boiled mashed potatoes and mix well.

5. Remove the prepared potato mixture into a plate. Allow to cool, top it up with the other ingredients like coconut, coriander, pomegranate and sev.

6. Now comes the assembling part of the dabeli. Slit open the pao, apply little butter/chutney, and tamarind chutney, place the cooked and cooled potato mixture in the center. Press it down well and add in some onions, heat up a tava, grease it well and cook the dabeli on both sides to a nice light crusty color, remove and coat the sides with nylon sev and serve hot as a snack.

Recipe-2] TEEKHI- MEETHI DABELI

Ingredients

For the fresh mix of Dabeli spice:

Coriander seeds- 1 tsp
Cumin seeds-1 tsp
Fennel seeds- ½ tsp
Black pepper powder-1/2 tsp
Cinnamon stick- ½ inch piece
Black cardamom-1 piece
Cloves- 2-3 no.
Star anise-1 no
Bay leaf-1 no
White sesame seeds- 1 tsp
Dry coconut- 2tbsp.
Red chili- 2-3 no
Turmeric powder-1/2 tsp
Aamchur powder-1/2 tsp
Salt to taste
Sugar-1 tsp

For the spicy- sweet stuffing mixture:

Potatoes- 3 medium sized, peeled, mashed
Schezuan chutney-2-3 tsp.
Fried Manchurian balls- 10-12 no
Water-1/4 cup
Sweet- n- sour jaggery imli chutney-2-3 tsp
Oil-2 tbsp.
Salt to taste
Coconut- 2tbsp. grated
Coriander leaves-2tbsp. chopped
Roasted/fried peanuts-2-3 tbsp.
Nylon sev- ¼ cup
Fresh pomegranate seeds-1/4 cup

For serving the dabeli:

Pav- 5-6 pieces
Butter-2-3 tbsp.
Green mint-coriander chutney- 2-3 tbsp.
Tamarind chutney-2-3 tbsp.
Onions-2 small, chopped

Method:

1. Prepare all the ingredients for the dabeli recipe.

2. Start with the dry roasting of the spices for a few mins as listed under dabeli masala and cool completely.

3. Make a dry powder mix of the same and keep in an airtight container and use the dabeli masala as needed.

4. Now to prepare the potato mixture, heat oil/ghee in a kadai, and add in the prepared dabeli masala mix- blend it with ¼ cup water and tamarind chutney & little schezuan chutney and allow it to cook for 30 seconds, add in the boiled mashed potatoes and fried Manchurian balls and mix well.

5. Remove the prepared potato and Manchurian ball mixture into a plate. Allow to cool, top it up with the other ingredients like coconut, coriander, pomegranate and sev.

6. Now comes the assembling part of the dabeli. Slit open the pao, apply little butter/chutney, and tamarind chutney/ schezuan chutney, place the cooked and cooled potato mixture in the center add in some onions. Press it down well and heat up a tava, grease it well and cook the dabeli on both sides to a nice light crusty color, remove and coat the sides with nylon sev and serve hot as a snack.

Recipe-3] DILKHUSH DABELI

Ingredients

For the fresh mix of Dabeli spice:

Coriander seeds- 1 tsp
Cumin seeds-1 tsp
Fennel seeds- ½ tsp
Black pepper powder-1/2 tsp
Cinnamon stick- ½ inch piece
Black cardamom-1 piece
Cloves- 2-3 no.
Star anise-1 no
Bay leaf-1 no
White sesame seeds- 1 tsp
Dry coconut- 2tbsp.
Red chili- 2-3 no
Turmeric powder-1/2 tsp
Aamchur powder-1/2 tsp
Salt to taste
Sugar-1 tsp

For the spicy- sweet stuffing mixture:

Potatoes- 3 medium sized, peeled, mashed
Peanut butter-2-3 tsp blended with 3-4 tbsp. water.
Grated carrots-1/4 cup
Boiled green peas-1/4 cup
Tomato ketchup-2-3 tsp
Water-1/4 cup
Sweet- n- sour jaggery imli chutney-2-3 tsp
Oil-2 tbsp.
Salt to taste
Coconut- 2tbsp. grated
Coriander leaves-2tbsp. chopped
Roasted/fried peanuts-2-3 tbsp.
Nylon sev- ¼ cup
Fresh pomegranate seeds-1/4 cup

For serving the dabeli:

Pav- 5-6 pieces
Butter-2-3 tbsp.
Green mint-coriander chutney- 2-3 tbsp.
Tamarind chutney-2-3 tbsp.
Onions-2 small, chopped
Cheese- ¼ cup grated

Method:

1. Prepare all the ingredients for the dabeli recipe.

2. Start with the dry roasting of the spices for a few mins as listed under dabeli masala and cool completely.

3. Make a dry powder mix of the same and keep in an airtight container and use the dabeli masala as needed.

4. Now to prepare the potato mixture, heat oil/ghee in a kadai, and add in the peas, carrots and any other veggie of your choice as well like cut and blanched french beans, or some fresh sprouts, add in the prepared dabeli masala mix- blend it with ¼ cup water and tamarind chutney & little schezuan chutney and allow it to cook for 30 seconds, add in the boiled mashed potatoes and mix well.

5. Remove the prepared potato mixture into a plate. Allow to cool, top it up with the other ingredients like coconut, coriander, pomegranate and sev.

6. Now comes the assembling part of the dabeli. Slit open the pao, apply little butter/chutney, and tamarind chutney/ schezuan chutney, place the cooked and cooled potato mixture in the center. Press it down well and add in some onions, grated cheese, heat up a tava, grease it well and cook the dabeli on both sides to a nice light crusty color, remove and coat the sides with nylon sev and serve hot as a snack.

Ingredient Ideology | Eggless Cake Fiesta... by Dr. Kaviraj Khialani – Celebrity Master Chef

Baking is a passion to many people and for some it’s even beyond that leading to a full-time profession as well. Come any occasion or celebration cake is one thing which finds itself amidst us making every moment special and memorable to cherish for a long time!

Most of the times it has been observed that the smile which comes on peoples face or the expressions which show out when the cake of the function arrives is just not easy to compare & not to forget the chocolate garnishes, the cherries and all the attractions which make it look all the more presentable.

We all wait for that piece of cake and a second helping usually goes without saying! The essence of baking cakes starts from understanding the type of flour to be used, the flavors to be combined, the colors and essence which go a long way making it lip-smacking, the method and process to be followed, the quantity of ingredients, the exactness and proportionate approach, moulds & cake tins, the baking time & temperature, garnishes and icings to be used also play a key role in cake making.

Some of our all-time favorites with cakes and their smaller versions - pastries as we call them are the black forest, Dutch truffle, rich chocolate ganache cake, red velvet cake, fresh pineapple cake, the seasons special mango cream cake, rich cakes also known as gateaux are equally popular with many. We also have festive cakes, wedding cakes, anniversary and theme cakes as well which of course are the advanced version of cake making. Most people love their cakes with egg but there are many who are vegetarian and do not prefer eggs as well in their cakes and pastries. Here we present a few simple- start up type easy to bake eggless cake recipes with our readers to try out and relish!

Recipe-1] Eggless Date Cake

Ingredients

Refined flour/maida-2 cups

Dates- 1 cup – seedless, chopped or puree

Sugar- white grain/brown sugar/castor sugar- 3/4 th cup

Butter-1/2 cup

Water- 2 cups

Cashews and raisins- ¼ cup assorted can also be used.

Vanilla extract-1 tsp

Baking powder- 1 tsp

Soda bi carb-1/2 tsp

Pinch of salt

Lemon juice- 1 tbsp.

Milk/soy milk- 1 cup or as required to get the consistency.

Method:

1. Sieve the flour with pinch of salt, baking powder and soda bi carb and keep aside, pre-heat the oven to 180 degrees Celsius.

2. In a pan add date puree or chopped dates, water, sugar and butter, stir all of this well until the sugar and butter has well blended cook the mixture for 4-5 mins, allow to cool and add the lime and vanilla extract and give it a stir.

3. To the above prepared cooled mixture add in the flour in small batches or a little at a times and using a spatula and cut and fold method carefully mix it in and also gradually add in milk to assist in getting the desired batter texture, also lastly fold in the chopped nuts.

4. The cake batter needs to now get into the greased and dusted cake tin and enter the pre-heated oven for baking without delay for Atleast 30-35 mins or until a toothpick comes out clean from the center of the baked cake.

5. Allow to cool for at least 30 -45 mins and upturn it and cut into wedges/slices and dust with powder sugar and cinnamon powder and serve with coffee/tea.

Recipe-2] TUTTI FRUITYCAKE

Ingredients

Refined flour- 150 gms + 1 tbsp. for dusting on the tutti fruity

Sugar- 100gms- use white or brown.

butter- 125 gm

Baking powder- 1 tsp

Soda bi carb-1/2 tsp

Tutti fruity- 200gms

Condensed milk- ¼ cup

Milk-120 ml

Pinch of salt.

Vanilla essence- 1 tsp

Method:

1. Pre-heat the oven to 180 degrees Celsius and sieve the flour with the baking powder, soda bi carb and pinch of salt and keep aside.

2. Grease and dust a cake tin with butter paper and keep ready.

3. In a mixing bowl combine together the 1 tbsp. flour and mix it with the chopped tutti fruity and toss it well.

4. Cream together the butter, sugar and vanilla essence add in the condensed milk, milk and mix it all up very well.

5. Now add in the sieved flour into this mixture in small batches and carefully fold it in using a spatula and also add in the tutti fruity into the mixture, as an option add a tbsp. of chopped cashews as well into the mixture.

6. Pour this cake batter into the lined cake tin and spread it evenly, allow to bake in the pre-heated oven for 40-45 mins or until the toothpick test confirms the cake is baked.

7. Allow the cake to cool for 15-20 mins and then carefully upturn and de-mould it, cut into sliced and store in an air-tight container in the fridge.

Recipe-3] EGGLESS BANANA WALNUT CAKE

Ingredients

Refined flour – ½ cup

Whole wheat flour- ½ cup

Pinch of salt

Ripe bananas-2 no.

Walnuts-1/4 cup roughly cut.

Powdered sugar- 1/3 rd cup

Butter- 1/3 rd cup

Baking powder-1 tsp

Soda bi carb- ½ tsp

Vanilla extract- 1 tsp

Lemon juice- 1 tsp

Milk- ¼ -1/2 cup as needed.

Method:

1. Pre-heat the oven to 180 degrees Celsius, sieve the flours with salt, baking powder, soda bi carb and keep aside.

2. In a mixing bowl add in the peeled bananas and mash them using a fork, now add in the butter and powdered sugar and using a beater beat it well until light and fluffy in appearance.

3. Add in the lemon juice and the vanilla extract and mix it well into the batter, add in the dry ingredients carefully and blend it all in well.

4. Add in the chopped walnuts lastly and fold them in well, add a little milk if needed to get a proper texture to the cake batter.

5. Pour it into a greased and dusted cake tin and allow to bake for 30-45 mins or until well done, remove allow to cool completely, slice and serve.

Recipe- 4] PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

Refined flour- 2 cup

Butter- ½ cup

Sugar – 1 cup

Milk – 1 cup

Vinegar- 1 tsp

Pineapple Essence/Vanilla Essence -1 tsp

Baking Powder – 1 tsp

Baking Soda – ¼ tsp

Pinch Salt

For the Topping

Butter -2 tbsp.

Brown Sugar – ¼ cup

Pineapple 4 -5 round slices- tinned.

Cherry- 7-10 no.

Method:

1. Pre-heat the oven to 180 degrees Celsius. Sieve the flour with baking powder, pinch of salt and soda bi carb and keep aside.

2. To prepare the caramel topping in a pan combine butter and brown sugar and cook until sugar is dissolved and transfer this mixture into the lined up cake tin. Place the 4-5 slices of pineapple and center it with the cherries and keep aside for some time.

3. For the cake batter: in a mixing bowl start with butter, sugar, milk, essence and vinegar and beat it all well until sugar is well blended.

4. To the above mixture add in the dry ingredients and mix it well by cut and fold method and form a nice thick cake batter.

5. Transfer the cake batter to the resting cake tin and pat it lightly to remove any air gaps, bake it for 35-45 mins or until the toothpick test confirms the baking and carefully remove the cake tin, allow to cool completely and de-mould the cake, slice and serve.

Ingredient Ideology | Beneficial Brown Rice.... by Dr. Kaviraj Khialani – Celebrity Master Chef

As we are getting more careful and wise about our diet patterns these days and want to be modifying a few of our recipes as well, be it daily cooking recipes or foods for special occasions, there is a need to pick and choose a few beneficial grains, pulses, veggies, fruits and other category of foods as well. Brown rice is a whole grain.

That means it contains all parts of the grain including the fibrous bran, the nutritious germ and the carb-rich endosperm. White rice, on the other hand, has had the bran and germ removed, which are the most nutritious parts of the grain. This leaves white rice with very few essential nutrients, which is why brown rice is usually considered much healthier than white.

Brown rice has a big advantage over white rice when it comes to nutrient content. This type of rice has more fiber and antioxidants, as well as a lot more important vitamins and minerals. White rice is mostly a source of “empty” calories and carbs with very few essential nutrients. Many of the nutrients in brown rice help keep your heart healthy. It's a rich source of dietary fiber, which can reduce your risk of death from heart disease. Brown rice also contains high levels of magnesium, which can help make you less vulnerable to heart disease and stroke.

The recent times have shown us the importance of health over everything else and that’s one of the reasons in an endeavor to share something healthy and wholesome, we have a few easy to make tasty brown rice recipes for our readers to try and stay fit and healthy!

Recipe-1] HEALTHY HERBED BROWN RICE SALAD.

Ingredients

Brown rice- 2 cups cooked/boiled.
Oil-2 tsp
Garlic- 1 tsp chopped
Onion- 1 small chopped
Assorted vegetables- carrots/beans/cauliflower/peas etc -1 cup mix should be cut and boiled.
Salt and pepper to taste
Mushrooms- 4-5 sliced
Sweet corn-1/2 cup boiled
Fresh herbs- 2-3 tbsp. like parsley/basil/coriander/mint

For the dressing of the rice salad:

Lime juice- 2-3 tbsp.
Brown sugar- 1 tsp
Salt and pepper to taste
Grated jaggery-2 tbsp.
Peanut butter-2 tsp
Chili flakes-1/2 tsp
Roasted crushed peanuts-2 tbsp.

For the garnish:

Fresh pomegranate seeds-1/2 cup
Boiled eggs/ boiled or roast chicken pieces/ fish can be used.
Assorted greens/seeds/nuts for garnish.

Method:

1. Assemble all the ingredients for the salad recipe.

2. Heat oil in a pan, add in the garlic and onions and sauté for 2 mins, add in the vegetables and cook for 2-3 mins, add salt, pepper and mix well, remove and keep aside.

3. In a pan, warm together the ingredients for the dressing for 2-3 mins and remove, keep aside.

4. Just before serving, in a large mixing bowl combine together the cooked brown rice with the vegetables and prepared dressing and toss it well.

5. Serve it in a salad bowl and garnish with non-veg ingredients if desired or nuts/seeds/greens or fresh pomegranate seeds.

6. Add in the cooked brown rice and sauces as per taste and mix well on a high flame for 1 min and cook on a low flame for 3-4 mins.

7. Check for taste and adjust accordingly and serve the fried rice hot garnished with spring onion greens and roasted crushed peanuts.

Recipe-2] VEGGIE BROWN RICE CUTLETS

Ingredients

Brown rice- 1 cup cooked/boiled and crushed.
Oil-2 tsp
Ginger-garlic-chili paste-1 tsp mix
Onion-1 small chopped
Green chilies-1 tsp chopped
Capsicum-1/2 chopped
Salt and pepper to taste
Mixed herbs and chili flakes to taste
Cheese-2 tbsp. grated
Coriander leaves-2 tbsp. chopped
Garam masala powder-1/2 tsp
Chaat masala powder-1/2 tsp
Boiled mix vegetables like carrots/beans/peas etc- 1 cup mix boiled and mashed.
Maida/corn flour/ bread crumbs as needed for binding and coating the cutlets.
Boiled mashed potato-1/2 cup

Oil to deep fry/shallow fry the cutlets.

To serve with: tomato ketchup, chutney, dips, mayonnaise etc.

Method:

1. Assemble all the ingredients for the brown rice cutlets.

2. Heat oil in a pan and sauté the ginger-garlic-chili paste, plus chilies along with onions for 1 min.

3. Add in the boiled mashed vegetables, salt, pepper, herbs, chili flakes, add in the masalas and mix well, cook for 2-3 mins.

4. Add in the cooked crushed rice and mix well. Add some boiled mashed potato and coriander leaves and remove into a thali or plate and cool slightly.

5. Start shaping up the cutlets into a nice shape of your choice and dip in maida water batter and coat with dry bread crumbs and deep fry to a nice golden brown color and serve hot.

Recipe-3] NUTTY BROWN RICE AND DATE SWEET

Ingredients:

Brown rice-1 cup boiled-cooked and mashed.
Milk- 750 ml
Green cardamom-2-3 no.
Cinnamon stick-1-inch piece

Sugar/jaggery as per taste.
Dates-3-4 chopped
Almonds/cashews-2 tsp chopped
Ghee-2 tsp
Flax seeds/ sunflower seeds/ melon seeds- 2 tsp
Assorted fresh seasonal fruits like plums/peaches/custard apple etc can also be layered with the dessert and served.

Method:

1. Heat ghee in a pan, add in the cinnamon and green cardamom and add in the rice and cook for 1-2 mins.

2. Add in the sweetener of your choice and mix well.

3. Now add in the boiled milk and dates and stir it all properly.

4. Allow the sweet to cook on a low flame for 15-20 mins.

5. Check for the texture and sweetness and turn off the flame.

6. Serve the sweet dish warm, add chopped dates and nuts into it and choice of seeds as well and serve.

On a Concluding Note: We do have to accept certain changes in life at times without being very choosy on what is coming our way and when it comes to health we surely should have no two ways about it. It becomes imperative to follow our mind, heart and soul in one direction and that is giving ultimate and immediate importance to what we eat and how we cook at the same time the kind of balance we create in our life with a little time being spent on self-well-being and also to towards achieving the correct path towards a life well spent on the whole.

Happy Cooking & Healthy Eating!
Chef Kaviraj Khialani.

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

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

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

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

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

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

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil – 2 tsp

Garlic – 1 tsp, chopped

Ginger – 1 tsp, shredded

Green chilies – 1 tsp, chopped

Spring onion – 2–3, sliced

Carrots – ¼ no., shredded

Celery – 1 stalk, chopped

French beans – 3–4, sliced

Capsicum – ½ no., shredded

Boiled noodles – 1 cup

Boiled shredded chicken – 1 cup (optional)

Salt and pepper to taste

Chili flakes – ½ tsp

Soy sauce – 2 tsp

Schezwan sauce – 2 tsp

Water/chicken stock – 2–3 cups

Corn flour solution – 2 tbsp., to thicken

Spring onion greens – 2 tbsp., for garnish

Method

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

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

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

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – 2–3 cloves, sliced

Onion – 1 medium-sized, sliced

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

Salt and pepper to taste

Mixed herbs – ½ tsp

Chili flakes – ½ tsp

Water/vegetable stock – 3–4 cups

Almond/cashew paste – 2 tsp

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

Parsley – 2 tsp, chopped

Cream – 2 tsp

Method

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

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

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

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

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

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 3–4 nos.

Ginger – 1 tsp, chopped

Green chilies – 1 tsp, chopped

Curry leaves – 4–5 nos.

Turmeric powder – ¼ tsp

Onion – ½ no., chopped

Water/vegetable stock – 3–4 cups

Yellow pumpkin – 150 gms, peeled and chopped

Potatoes – 1–2 small, peeled and chopped

Coconut milk – ½ cup, thick

Almonds/cashews/walnuts – 2 tsp, chopped

Sunflower seeds/chia seeds – 1 tsp

Coriander/parsley – 2 tsp, chopped

Method

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

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

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

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

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

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

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – ½ tsp, chopped

Ginger – 1 tsp, chopped

Green chilies – 2, slit

Onion – ½ no., chopped

Broccoli – ½ cup florets

Carrots – ½ cup, sliced

Zucchini – ¼ cup, cubed

Boneless fish cubes – 1 cup

Cleaned prawns – ½ cup

Salt and pepper to taste

White wine – 2 tsp

Water/stock – 3–4 cups

Coconut milk – 1 cup, thick

Thai red curry paste – 2 tsp

Lemongrass – 3–4 pieces

Fresh basil – 3–4 leaves

Corn flour solution – 2 tbsp.

Lime juice – 1 tsp, to add while serving

Roasted crushed peanuts – 2 tsp

Method

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

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

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

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

Recipe-5] VEGGIE WONDER SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 2–3 nos.

Garlic – 1 tsp, chopped

Ginger – 1 tsp, chopped

Red chilies – 1–2, slit

Onions – ½ no., chopped

Potatoes – 1 medium-sized, peeled and cubed

Green peas – ¼ cup, boiled

Baby corn – 2–3, sliced

Mushrooms – 2–3, sliced

Carrot – ½ no., sliced

Salt and pepper to taste

Water/vegetable stock – 2–3 cups

Turmeric powder – ½ tsp

Coriander powder – ½ tsp

Cashew/almond paste – 2 tsp

Milk – ½ cup

Cream – 1 tbsp.

Coriander/parsley – 2 tsp, chopped

Method

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

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

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

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

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

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

A desi fusion twist on tempting bites

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

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

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

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

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

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

Recipe-1] Crispy Fried Chili Cauliflower

Ingredients

Cauliflower

• 250 gms, cleaned and cut

For the marination

• Oil – 2–3 tsp

• Ginger-garlic paste – 1 tsp

• Salt to taste

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Soya sauce – 2 tsp

• Red chili sauce – 2 tsp

To add after marination

• Maida – 2–3 tbsp

• Cornflour – 1–2 tsp

• Water/Egg – 2–3 tbsp

Mix well and deep fry until golden brown.

To prepare the chili sauce

• Oil – 2 tsp

• Ginger – 1 tsp, chopped

• Garlic – 1 tsp, chopped

• Green chili – 1 tbsp, slit

• Red chilies – 2–3, slit

• Salt and pepper to taste

• Green capsicum – 1 cup, cubed

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• Soya sauce – 1–2 tsp

• Water – 1 cup

• Cornflour – 2–3 tsp + ¼ cup water

• Spring onion greens – 2–3 tbsp, chopped

• White vinegar – 1–2 tsp

• Schezuan sauce – 1–2 tsp

Method

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

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

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

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

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients

For the roll wrappers

• Spring roll wrappers – 10–12

• Filo pastry wrappers – 10–12

• Or fresh wrappers made with maida

For the stuffing

• Oil – 2 tsp

• Ginger – 1 tsp, chopped

• Garlic – 1 tsp, chopped

• Onion – 1 small, chopped

• Chili – 1 tsp, chopped

• Green capsicum – ½ cup, chopped

• Mushrooms – 1 cup, sliced

• Salt and pepper to taste

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Garam masala powder – ¼ tsp

• Maida – 1 tsp

• Chopped spring onion greens – ¼ cup

• Grated cheese – ¼ cup

• Oil for deep frying

To serve with

• Red chili sauce

• Green chili sauce

• Schezuan sauce

• Tomato ketchup

• Chili vinegar

Method

1. Prepare the wrappers for the rolls.

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

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

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

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

Recipe-3] Chicken Chiang Mai

Ingredients

Chicken

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

For the marination

• Oil – 2 tbsp

• Ginger-garlic paste – 1 tsp

• Soya sauce – 1 tsp

• Red chili sauce – 1 tsp

• Salt and pepper to taste

• Chili flakes – 1 tsp

• Chili vinegar – 1 tsp

• Egg – 1

• Maida – 1–2 tsp

• Cornflour – 1–2 tsp

• Oil for deep frying

To prepare the sauce

• Oil – 2 tsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 2–3, slit

• Red chilies – 1–2, slit

• Onion – ½ cup, cubed

• Salt and pepper to taste

• Water – 1 cup

• Soya sauce – 2–3 tsp

• Red chili sauce – 2 tsp

• Tomato ketchup – 2 tsp

• Chili vinegar – 1–2 tsp

• White sesame seeds – 2–3 tsp

• Cornflour and water solution – 2–3 tbsp

• Spring onion greens – 2–3 tbsp, chopped

• Fried cashews – 2–3 tbsp

Method

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

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

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

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

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

Recipe-4] Soya Veggie Sesame Toast

Ingredients

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

• Butter – 2–3 tsp

For the topping

• Oil – 2 tsp

• Ginger-garlic – 1 tsp, chopped

• Onion – 2 tbsp, chopped

• Tomato puree – 2–3 tsp

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

• Green peas – ½ cup, boiled

• Salt and pepper to taste

• Green capsicum – ¼ cup, chopped

• Mixed herbs – ¼ tsp

• Chili flakes – ½ tsp

• Water – ¼ cup

• Tomato ketchup – 2 tsp

• Red chili sauce – 2 tsp

• Grated cheese – 2–3 tbsp

• White sesame seeds – 2–3 tbsp

• Boiled mashed potato – 1 cup

To serve with

• Red chili sauce

• Green chili sauce

• Mayo dips

• Schezuan sauce

• Tomato ketchup

• Oil for frying or bake in the oven.

Method

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

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

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

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

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

Recipe-5] Pan Fried Tofu Delight

Ingredients

• Tofu – 250 gms, cut into cubes

For the marination

• Oil – 2 tsp

• Lime juice – 2–3 tsp

• Honey – 1–2 tsp

• Salt and pepper to taste

• Garam masala powder – ¼ tsp

• Chaat masala – ½ tsp

• Capsico – ½ tsp

Apply the marinade and keep aside for 10 minutes.

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

For the stir fry

• Oil – 2 tsp

• Butter – 1 tsp

• Garlic – 1 tsp, sliced

• Ginger – 1 tsp, chopped

• Green chilies – 2–3 tsp, chopped

• Onion – ½ cup, cubed

• Red capsicum – ½ cup, cubed

• Green capsicum – ½ cup, cubed

• Yellow capsicum – ½ tsp, cubed

• Salt and pepper to taste

• Soya sauce – 1–2 tsp

• Peanut butter – 2 tsp

• Red chili sauce – 1–2 tsp

• Chili vinegar – 1–2 tsp

• Sugar – ½ tsp

• Water – ¼ cup

• Cornflour and water solution – 2–3 tsp

• Spring onion greens – 2–3 tbsp, chopped

Method

1. Prepare all the ingredients for the tofu recipe.

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

3. Cut the tofu or paneer into cubes.

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

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

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

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

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

presenting fusion melting pot of ideas using our favourite potatoes!

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

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

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

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

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

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

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

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

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

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

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

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

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

from small baby potatoes to the medium and the large.

Here are a few Health Benefits of Potatoes:

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

beneficial for our body in a number of ways.

 Potatoes minimise sugar absorption & help in digestion.

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

 Potatoes are regarded as best energy producing vegetable.

 Potatoes are low in sodium & reduce inflammation.

 Potatoes offer liver cleansing & control blood pressure.

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

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

Recipe-1] CRISPY INDO-FRENCH POTATO CROQUETTES

Ingredients:

For the potato mixture:

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

Salt to taste

White/black pepper powder-1/4 tsp

Butter-2 tsp at room temperature

Egg yolk-1 no- optional.

Grated cheese- 2-3 tsp- optional.

Nutmeg powder/ jaiphal- 1 pinch

Chaat masala-1/4 tsp

Roasted crushed jeera- ¼ tsp

Parsley & mint leaves- 2 tsp each chopped

Bread crumbs-1 cup for binding and coating as well

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

Oil- to deep fry

To serve with:

Chili Mili Mayo Dip:

Mayonnaise-1/2 cup

Chopped green chilies-1 tsp

Coriander-1 tsp chopped

Salt and pepper to taste

Mango pickle masala-1/2 tsp

Mix and chill.

Method:

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

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

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

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

together.

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

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

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

breadcrumbs and place on a plate.

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

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

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

well.

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

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

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

and serve with the prepared chilled dip.

Recipe-2] HASSLE FREE HERBED POTATOES

Ingredients:

Potatoes- 10-12 no medium sized.

For the marination:

Oil/ olive oil- 2-3 tbsp.

Salt to taste

Black pepper powder-1/2 tsp

Mixed herbs- 1 tsp preferably use fresh herbs.

Chili flakes- 1 tsp

Honey-2-3 tsp

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

White vinegar-2 tsp

Butter- 2-3 tbsp. melted

Parsley- 2-3 tsp

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

Dip to serve alongside with the Potatoes:

Hung curd- 1 cup, beaten and thick

Cream cheese- 2 tsp

Salt and pepper to taste

Mustard paste-1/2 tsp

Chaat masala-1/2 tsp

Mint and coriander leaves- 2 tsp chopped

Dates-2-3 chopped.

Mix well and chill until used.

Method:

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

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

again.

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

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

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

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

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

oven at 160 degrees for 25-30 mins.

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

place the prepared dip alongside and serve as a snack.

Recipe-3] INDO- AMERICAN POTATO CUPS

Ingredients

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

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

For the marination:

Oil- 2-3 tsp

Mustard paste- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp

Chili flakes-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce- 2 tsp

For the stuffing:

Baked beans-1/2 cup tinned

Scooped out potatoes- chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp

Oil-1 tsp

Butter-1 tsp

Chicken sausages-2-3 chopped/sliced

Tomato ketchup-2 tsp

Salt and pepper to taste

Chopped coriander-2 tsp

Garam masala powder-1/4 tsp

Capsicum-1/2 chopped

Red chili sauce-1 tsp

Grated cheese-2-3 tbsp. topping.

Method:

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

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

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

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

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

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

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

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

to main course or mini meal.

Recipe-4] INDO- MEXICAN POTATO WEDGES

Ingredients:

Potatoes-4-5 no cut into wedges

For the marination:

Oil- 2-3 tbsp.

Chopped garlic-1 tbsp.

Red chili powder-1/2 tsp

Chaat masala-1/2 tsp

Black salt-1/4 tsp

Black pepper powder-1/4 tsp

Coriander powder- 2 tsp

Cumin powder-1 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Salt to taste

Melted butter-1/4 cup

Chopped coriander/ parsley-2 tbsp.

Dip to serve alongside with the wedges:

Tomato ketchup-2 tsp

Tomato puree-1/2 cup

Garlic-2 tsp chopped

Olive oil-2 tsp

Butter-1 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Chopped coriander-2 tsp

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

Method:

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

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

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

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

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

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

called guacamole.

Recipe-5] INDO- WESTERN MASHED POTATOES

Ingredients:

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

To add into the mashed potatoes:

Olive oil- 2 tsp

Melted butter-1/4 cup

Salt and crushed black pepper-to taste

Red chili powder-1/4 tsp

Chaat masala-1/4 tsp

Garlic-1 tsp chopped

Spring onions-2-3 chopped

Parsley-2- 3 tsp chopped

Lime juice-2 tsp

Toasted/ fried peanuts- 2-3 tbsp.

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

Method:

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

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

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

then add into the potatoes.

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

blended into the potatoes.

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

bread rolls etc.

Recipe-6] LETS BAKE ON WITH LAYERED POTATOES

Ingredients

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

To prepare the filling for the layered potato recipe:

Oil-2 tsp

Butter-2 tsp

Garlic-2 tsp chopped

Onion-1 chopped

Chicken mince/ soya granules-1 cup

Green peas- ½ cup

Assorted capsicums-1/2 cup chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Water/stock-1/2 cup

Garam masala powder-1/4 tsp

Tomato puree-1/2 cup

Tomato ketchup-2 tbsp.

Red chili sauce- 2 tsp

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

Grated cheese/ cream cheese- 2 tbsp.

Coriander/ parsley-2 tsp chopped.

Method:

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

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

olive oil/butter.

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

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

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

added here.

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

well. Simmer and cook for 15-18 mins.

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

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

bread or masala herbed focaccia.

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

Easy to make recipes with Kathal!

Jackfruit has been one of my favorite fruit and veg combo

ingredient since many years and we would wait for its season

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

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

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

one of the most significant evergreen trees in tropical areas

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

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

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

fibrous in texture very much a native to South India.

Jackfruit is commonly used in south east Asian cuisines in a

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

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

kitchens of Indonesia, Philippines and Vietnam have created

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

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

states like Kerala and Tamilnadu.

The greenish unripe fruit is cooked as a vegetable and the

brown ripen fruit is often eaten fresh or added to desserts

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

when cut open we find large pale yellow pods containing

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

jackfruit has been closely linked to texture of chicken which

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

noodles etc.

“Jackfruit is one of those interesting and fascinating

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

available seasonally to enjoy a varied and delicious break

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

Khialani- Celebrity Master Chef.

Health Benefits of Jackfruit:

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

pineapple and is a good energy boosting ingredient.

 Jackfruit has been known to strengthen our immune

system.

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

 Jackfruit is well balanced in nutrition and offers a good

source of healthy calories.

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

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

vitamins and minerals.

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

dietary essential for our body.

 Jackfruit in our diet and helps lower blood pressure.

Tips on How to Prepare Jackfruit for Cooking:

 Jackfruit contains natural latex, so one is adviced to

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

smell ripe the fruit is what is considered.

 It is recommended to apply coconut oil on our hands

and the knife when we start cutting and preparing

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

cold water as well to immerse the pieces.

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

working surface and then slice it open.

 Jackfruit has a more neutral flavor like potato and will

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

or cooked with.

 The seeds are similar to chestnuts after boiling or

roasting.

Uses of Jackfruit in Culinary:

 Jackfruit flesh consumed fresh or as canned slices, fruit

juice and dried chips as well.

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

jackfruit which is further processed into baby foods,

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

 The unripe stage of jackfruit is also used to prepare

pickles when it is still a little tender.

 The jackfruit seeds as mentioned above can also be

consumed after boiling or roasting or blended into flour

for baking purpose as well.

 Thai Jackfruit and water chestnut red curry, Kathal ki

Subzi, Jackfruit Cutlets, Kathal ka Achaar, Jackfruit

Appams, Sweet Jackfruit Wraps, Jackfruit Burfi.

Here are a few interesting recipes with Jackfruit for our

readers to try in their kitchens and enjoy!

Recipe-1] Jackfruit Cutlets

Ingredients

Jackfruit- 400gms cubes, boiled

Potatoes-150gms, boiled mashed.

Oil- to shallow fry/deep fry.

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Turmeric powder- ¼ tsp

Ginger- 1 tsp chop.

Salt to taste

Garam masala powder-1/4 tsp

Chopped mint -1 tbsp.

Chaat masala-1/4 tsp

Chopped coriander-1 tbsp.

Chopped green chilies- 1 tsp

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

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

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

Method:

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

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

mash or grate and keep aside.

2. In a mixing bowl combine together all the ingredients

for the cutlet mixture and add bindings as desired and

shape it into a nice dough like texture.

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

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

stuffing them with grated cheese and chopped green

chilies and nuts too.

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

bread crumbs and shallow fry/deep fry until nice and

crispy on the outside.

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

Recipe- 2] Jackfruit Coconut Burfi

Ingredients

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

processed.

Fresh or dried coconut- 1 cup

Sugar-2 cups as per taste

Ghee- 2-3 tbsp.

Green elaichi- 5 -6 no.

Assorted nuts- 2 tbsp. chop

Method:

1. Prepare the Jackfruit paste and keep aside.

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

adding water to convert it into fine pieces.

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

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

and also the elaichi to flavor.

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

leave the sides of the pan.

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

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

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

serve the sweet.

Recipe- 3] Asian Jackfruit & Veg Curry

Ingredients

Oil/ghee/coconut oil - 2 tbsp.

Hing-1/4 tsp

Dry red chilies- 2 nos.

Curry leaves- 8-10

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

Capsicums- ½ cup diced

Ginger -1 tbsp. chopped

Garlic- 1 tbsp. chopped

Curry powder/curry paste- 2 tbsp.

Ground jeera powder- 1 tsp

Kasuri methi-1/2 tsp

Cashew paste-1 tbsp.

Fresh cream- 2 tbsp.

Turmeric powder-1/2 tsp

Salt to taste

Tomato puree- ½ cup

Coconut milk- 500 ml

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

Jackfruit- 500 gms, cubes par boiled.

Coriander leaves for garnish- 1 tbsp.

Roasted peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the curry.

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

garlic and allow to crackle and splutter.

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

tomato puree, salt and all powdered spices/curry powder

and mix well.

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

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

and allow to cook.

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

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

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

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

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

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

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

raita.

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

Tempting Curly Delicacies

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

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

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

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

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

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

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

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

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

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

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

Recipe-1] Macaroni Maska Masala

Ingredients:

Macaroni- 2 Cups Boiled

Green Peas-1/2 Cup Boiled

Oil-1 Tsp

Butter-1 Tsp

Slit Green Chilies- 2-3 No

Curry Leaves -5-6 No

Salt To Taste

Cumin Seeds-1/2 Tsp

Turmeric Powder- ½ Tsp

Red Chilli Powder-1/2 Tsp

Coriander Powder-1/2 Tsp

Chaat Masala-1/2 Tsp

Tomatoes-1 Cup Grated/Puree

Cheese-2 Tbsp. Grated

Coriander Leaves- 2 Tbsp. Chopped

Lime-2-3 Slices

Method:

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

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

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

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

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

Recipe-2] Spiced Tomato Macaroni Soup

Ingredients

Oil-1 Tsp

Butter-1 Tsp

Garlic- 1 Tsp Chopped

Onion-1 Small Chopped

Carrot-1/2 No Small Cubes

Celery-1 Stalk Small Pieces

Potato-1 Small Cubes

Green Capsicum-1/2 No Small Cubes

Sprouts-1/2 Cup

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

Water/Vegetable Stock- 3-4 Cups

Salt And Crushed Black Pepper To Taste

Mixed Herbs/Fresh Basil To Taste

Chili Flakes-1/2 Tsp

Grated Cheese-2 Tbsp. Optional.

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

Method:

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

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

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

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

Recipe-3] The Healthy Macaroni Salad Bowl

Ingredients

Macaroni Pasta-1 Cup Boiled.

Cucumber-1 Small, Cut Into Small Cubes

Tomatoes-1 Small, Cut Into Small Cubes

Onion-1/2 Small, Cut Into Small Cubes

Boiled Pulses- Rajma/ Beans/ Peas- ½ Cup

Fresh Sprouts-1/2 Cup

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

For The Dressing:

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

Salt And Crushed Black Pepper To Taste

Mint Leaves- 2 Tsp Chopped

Coriander Leaves- 2 Tsp Chopped

Fresh Herbs/Basil Leaves- 4-5 No

Chili Flakes-1/2 Tsp

Lime Juice- 2 Tsp

Chaat Masala-1/4 Tsp

Cumin Powder-1/4 Tsp

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

Fresh Pomegranate Seeds-1/2 Cup

Method:

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

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

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

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

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

Recipe-4] Soy Macaroni Combo Meal

Ingredients

Macaroni -1 Cup Boiled

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

Oil-1 Tsp

Butter-1 Tsp

Cumin Seeds-1/2 Tsp

Ginger-Garlic Paste- 1 Tsp

Green Chilies-1 Tsp Chopped

Onion-1 Small Chopped

Salt And Pepper To Taste

Red Chili Powder-1/2 Tsp

Coriander Powder-1 Tsp

Garam Masala Powder-1/2 Tsp

Tomato Puree-1 Cup Fresh

Kasuri Methi-1 Tsp

Water-1/2 Cup

Green Peas-1/2 Cup Boiled

Coriander Leaves-2 Tbsp. Chopped

Grated Cheese-2 Tbsp.

Method:

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

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

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

Recipe-5] Macaroni Mushroom Melange

Ingredients:

Macaroni Pasta-1 Cup Boiled

Mushrooms-1/2 Cup Sliced

Oil-  1 Tsp

Butter-1 Tsp

Garlic-1 Tsp Chopped

Onion-1/2 Small Chopped

Celery-2 Tsp Chopped Optional

Salt And Crushed Black Pepper Powder To Taste

Maida-1 Tsp

Milk-1/2 Cup

Veg Stock/ Water-1/4 Cup

Cream-2 Tbsp.

Mixed Herbs-1/2 Tsp

Chili Flakes-1/2 Tsp

Cheese-2 Tbsp. Grated

Parsley/Basil/Coriander-2 Tbsp. Chopped

Method:

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

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

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

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

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

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

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

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

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

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

Popular Foods Made in Air Fryer

• French Fries

• Chicken Fry / Koliwada Prawns

• Paneer Kurkure

• Baked Samosa

• Aloo Tikki

• Cookies / Nankhatai

• Pizza

• Air Fryer Chicken

• Frozen Food

• Bhajji / Pakora

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

Recipes

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

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

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

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

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

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

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

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

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

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

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

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

Here Are Some Of The Health Benefits Of Broccoli:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Some Recipes Using Broccoli:

Recipe-1] Broccoli Beauty Soup

Ingredients:

Broccoli- 150 Gms.

Olive Oil/Oil-1 Tbsp.

Garlic- 1 Tsp Chopped

Onion- ½ Chopped

Sweet Potato- 100 Gms, Peeled And Cut.

Cumin Seeds-1/2tsp

Green Chilies- 1 Tsp Chopped.

Salt And Pepper To Taste

Oats- ¼ Cup

Water- 3-4 Cups Or Use Veg Stock.

Fresh Cream- 2 Tbsp.

Roasted Crushed Peanuts- 2tbsp.

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

Method:

1. Prepare All The Ingredients For The Soup.

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

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

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

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

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

Recipe-2] Broccoli Beet Bowl

Ingredients:

For The Body Of The Salad:

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

Boiled Beet- 2 Nos. Peel And Cut Into Cubes

Roasted Fresh Sweet Corn- ½ Cup

Dates- 3-4 Chopped

For The Base Of The Salad:

Assorted Lettuce Leaves- 1 Cup

For The Dressing:

Olive Oil/Salad Oil- 2 Tbsp.

Honey- 1 Tbsp.

Ginger Juice- 1 Tsp

Lime Juice- 2tbsp.

Mustard Paste- 1 Tsp

Chia Seeds- 1 Tsp

Salt And Crushed Pepper- To Taste

Chili Flakes- ½ Tsp

Chat Masala Powder- 1/2tsp-Optional

Pomegranate Seeds-1/2 Cup

For The Garnish: Assorted Sliced Nuts/Seeds.

Method:

1. Prepare All The Ingredients For The Salad.

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

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

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

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

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

Introduction To The Classic Cooking Of India.

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

Why Do We Call Them Lost Recipes?

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

Why These Recipes Have Been Found Left Behind?

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

11 Recipes From The Lost Category To Be Revived:

1. Parinde Main Parinda From Uttar Pradesh

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

2. Shufta Kanaguchhi From Jammu And Kashmir

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

3. Phulkari Pulao From Punjab

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

4. Jadoh A Dish From North-East India

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

5. Tit-Koh From Tamil Nadu

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

6. Chena Poda From Odisha

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

7. Kalmi Saag From West Bengal

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

8. Ratalachya Gharya From Maharashtra

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

9. Saasni Machi From Gujarat

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

10. Lehsun Ki Kheer From Rajasthan

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

11. Crab Curry From Bihar

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

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

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

Safety: Maintain Cleanliness And Safety Standards.

Sustainability: Implement Eco-Friendly Practices.

Flexibility: Offer Flexible Booking And Cancellation.

Personalization: Use Data For Tailored Experiences.

Diversify: Explore New Revenue Sources.

Food Innovation: Offer Healthier Options And Unique Dining.

Experiences: Create Memorable Guest Experiences.

Marketing: Invest In Online Presence And Safety Messaging.

Staff Well-Being: Train And Support Staff.

Community: Partner With Locals.

Adapt: Stay Flexible And Innovate As Needed

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

Recipe-1] Lehsun Ki Kheer From Rajasthan

Ingredients:

20-25 Garlic Cloves, Peeled

1 Litre Of Milk

1/2 Cup Sugar (Adjust To Taste)

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

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

1/2 Teaspoon Cardamom Powder

Ghee (Clarified Butter) For Frying The Garlic Cloves

A Few Strands Of Saffron For Garnish (Optional)

Method:

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

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

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

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

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

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

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

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

6.Garnish With Saffron Strands Before Serving If Desired.

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

Recipe-2] Crab Curry From Bihar

Ingredients:

500 Grams Of Fresh Crabs, Cleaned And Washed

2 Onions, Finely Chopped

2 Tomatoes, Finely Chopped

2-3 Cloves Of Garlic, Minced

1-Inch Piece Of Ginger, Minced

2 Green Chilies, Split Lengthwise

1/2 Cup Mustard Oil

1/2 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder (Adjust To Taste)

1 Teaspoon Cumin Powder

1 Teaspoon Coriander Powder

Salt To Taste

Fresh Coriander Leaves For Garnish

Water As Needed.

Method:

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

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

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

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

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

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

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

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

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

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

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

Recipe-3] Chenna Poda From Odisha.

Ingredients:

For Chena (Paneer):

1 Litre Of Cow's Milk

1-2 Tablespoons Lemon Juice Or Vinegar

Water

For Chhena Poda:

1 Cup Homemade Chhena (Paneer)

1/2 Cup Sugar (Adjust To Taste)

1/4 Cup Semolina (Sooji)

1/4 Cup Grated Coconut (Fresh Or Desiccated)

1/4 Cup Chopped Nuts (Cashews And Almonds)

1/2 Teaspoon Cardamom Powder

A Pinch Of Salt

2 Tablespoons Ghee (Clarified Butter)

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

Method:

1. Making Chhena (Paneer):

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

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

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

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

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

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

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

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

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

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

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

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

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

Conclusion

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

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

Introduction to Sea Buck Thorn- Sea buckthorn is a thorny shrub known for its nutritious berries. These berries are rich in vitamins, minerals, and antioxidants, making them popular for their potential health benefits. Sea buckthorn has a history in traditional medicine and is used in various products like juices and skincare items. It can thrive in challenging environments and is now grown commercially. Its nutritional value and potential health advantages have gained attention in recent years.

Origin and its history

 Sea buckthorn originated in Europe and Asia. It has a history of use in traditional medicine and culinary practices, known for its nutritional and medicinal value. Modern research has highlighted its high antioxidants, vitamins, and fatty acids, leading to its use in supplements, skincare, and commercial cultivation.

What are its health benefits

 Sea buckthorn is believed to offer several health benefits, including:

1. High in Antioxidants: It's rich in antioxidants that may help protect cells from damage.

2. Boosts Immunity: The high vitamin C content can support the immune system.

3. Skin Health: Sea buckthorn oil is used in skincare products for its potential to nourish and heal the skin.

4. Heart Health: Some studies suggest it may promote heart health by reducing cholesterol levels.

5. Anti-Inflammatory: It may have anti-inflammatory properties, which can help with various health issues.

How do we incorporate it into our day to day use and consumption.?

 You can incorporate sea buckthorn into your daily consumption in several ways:

1. Sea Buckthorn Berries: You can eat fresh sea buckthorn berries if they are available in your region. They have a tart flavor and can be used in salads, smoothies, or as a topping for yogurt.

2. Sea Buckthorn Juice: Sea buckthorn juice is a popular way to enjoy its benefits. You can drink it on its own or mix it with other fruit juices.

3. Supplements: Sea buckthorn is available in supplement form, such as capsules or oil. You can take these as directed on the product label.

4. Cooking: Sea buckthorn oil can be used in cooking and salad dressings for its unique flavor and potential health benefits.

5. Skincare: Sea buckthorn oil is used in various skincare products, such as creams and serums, to nourish and protect the skin.

Remember to check product labels for dosage recommendations and consult with a healthcare professional before adding sea buckthorn supplements to your routine, especially if you have any underlying health conditions or are taking medications.

4 to 5 varieties of it available and recipes of drinks which can be made with sea buck thorn?

Here are four to five varieties of sea buckthorn and some recipes for drinks you can make with this nutritious fruit:

Varieties of Sea Buckthorn:

1. Common Sea Buckthorn: This is the most widely recognized variety, with tart and tangy orange berries.

2. Dwarf Sea Buckthorn: Smaller in stature, this variety also produces orange berries and is often found in mountainous regions.

3. American Sea Buckthorn: Native to North America, it has slightly different characteristics and can be used similarly to common sea buckthorn.

4. Himalayan Sea Buckthorn: Grown in the Himalayan region, it's known for its vibrant orange berries and potential medicinal properties.

5. Siberian Sea Buckthorn: Found in Siberia and northern China, it produces smaller, more sour berries.

Recipes for Sea Buckthorn Drinks:

1. Sea Buckthorn Smoothie:

   - Ingredients:

     - 1 cup sea buckthorn berries (fresh or frozen)

     - 1 banana

     - 1/2 cup Greek yogurt

     - 1/2 cup orange juice

     - 1 tablespoon honey (optional for sweetness)

- Instructions: 

 1. Blend all the ingredients together until smooth. Adjust sweetness with honey if desired.

2. Sea Buckthorn Lemonade:

   - Ingredients:

     - 1 cup sea buckthorn juice

     - 2-3 tablespoons fresh lemon juice

     - 1 tablespoon honey (adjust to taste)

     - 1 cup water

     - Ice cubes

   - Instructions:

     1. Mix sea buckthorn juice, lemon juice, and honey in a pitcher.

     2. Add water and stir until well combined.

     3. Serve over ice.

3. Sea Buckthorn Tea:

   - Ingredients:

     - 1 tablespoon dried sea buckthorn berries

     - 1 cup hot water

     - Honey or sweetener to taste (optional)

   - Instructions:

     1. Place dried sea buckthorn berries in a cup.

     2. Pour hot water over the berries.

     3. Let it steep for 5-10 minutes.

     4. Add honey or sweetener if desired.

4. Sea Buckthorn Mojito (Non-Alcoholic):

   - Ingredients:

     - 1/4 cup sea buckthorn juice

     - 1/4 cup fresh lime juice

     - 2 tablespoons honey or simple syrup

     - 8-10 fresh mint leaves

     - Sparkling water

     - Ice

   - Instructions:

     1. Muddle mint leaves with lime juice and honey in a glass.

     2. Add sea buckthorn juice and ice.

     3. Top up with sparkling water and stir gently.

These recipes provide delicious ways to enjoy the nutritional benefits of sea buckthorn in refreshing drinks. Adjust sweetness and ingredients to suit your taste preferences.

Conclusion:

 In conclusion, sea buckthorn is a versatile and nutritious fruit with a rich history of use in traditional medicine and culinary practices. It offers potential health benefits due to its high antioxidant content, vitamins, and fatty acids. There are various varieties of sea buckthorn, and you can incorporate it into your daily consumption through smoothies, lemonades, teas, and mocktails. Enjoy its unique flavor and potential health advantages as you explore these delicious sea buckthorn-based drink recipes