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

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

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

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

Here are a few health benefits of TUNA FISH:

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

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

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

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

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

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

Recipe-1] TUNA POTATO SALAD WITH HERBED MAYONNAISE

Ingredients

For the base of the salad:

Assorted lettuce leaves- iceberg, Lollorosso, cos etc

For the body of the salad:

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

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

Eggs-2 no, boiled, cut into wedges.

Shallots- 2-3 no chopped

Celery-1 stalk, cut finely

Boiled macaroni pasta-1/2 cup

For the dressing of the salad:

Mayonnaise-3/4th cup

Mustard paste-1/2 tsp

Capsico/ tabasco-1/2 tsp

Salt and pepper to taste

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

Lime juice-1 tsp

For the garnish of the salad:

Micro-greens/ herbs- for garnish

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

Method:

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

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

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

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

Recipe-2] CHEESY TUNA CUTLETS

Ingredients:

For the cutlet mixture:

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

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

Salt and pepper to taste

Green chilies- 1 tsp chopped

Onion-2 tbsp. chopped

Parsley- 1 tsp chopped

Mustard paste-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Bread crumbs-1/2 cup

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

Oil-to fry the cutlets

Egg-1 no

For the dip to go along:

Mayonnaise-1/2 cup

Capsico/ tabasco sauce-1/2 tsp

Garlic-1 tsp chopped

Capsicum-1/4 chopped

Parsley-1 tsp chopped

Salt and pepper to taste

Tomato ketchup-2 tsp

White vinegar-1/2 tsp

Raisins-1 tsp chopped

Method:

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

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

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

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

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

Recipe-3] TUNA PEAS TOSSED SALAD

Ingredients:

For the base of the salad:

Crunchy assorted lettuce leaves- 1 cup.

For the body of the salad:

Tuna fish- 1 cup, canned, drained well

Chickpeas- 1 cup boiled

Cucumber- 1 no sliced

Cherry tomatoes- 4- 5 cut 1x2

Spring onions- 2-3 no sliced

Olives- 3-4 no, black and green

For the dressing of the salad:

Olive oil-3-4 tbsp.

Lime juice-2 tsp

White vinegar-2 tsp

Honey-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Parsley/ spring onion greens-2 -3 tsp chopped

For the garnish of the salad:

Assorted greens/ micro-greens- 2 -3 tsp

Method:

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

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

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

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

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

Recipe-4] TUNA PASTA TOMATO TRIO

Ingredients:

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

Penne/ choice of pasta- 1 cup boiled

Olive oil-2 tsp

Garlic-1 tsp

Onion-1 small chopped

Green chili-1 tsp chopped

Tomato-1 no de-seeded and chopped

Potatoes-1/2 cup boiled, cubed.

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

Salt and pepper to taste

Lime juice-2 tsp

Vinegar-1 tsp

Parsley-2 tsp chopped

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

Roasted crushed peanuts-1-2 tbsp.

Tomato ketchup-2 tsp

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

Method:

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

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

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

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

Recipe-5] TUNA BALLS IN CREAMY TOMATO SAUCE

Ingredients:

For the tuna ball mixture:

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

oil-2 tsp

ginger-garlic paste-1 tsp

salt and pepper to taste

mixed herbs-1/2 tsp

chili flakes-1/2 tsp

boiled mashed potato-1 cup

grated cheese-2 tbsp.

breadcrumbs-1/2 cup

maida/cornflour-1/4 cup

egg-1 no

oil to fry

for the creamy tomato sauce:

olive oil-1 tbsp.

garlic- 1 tsp chopped

onion-1 small chopped

tomato puree-1 cup

water-1/4 cup

salt and pepper to taste

fresh basil leaves- 4-5 no

sugar-1 pinch

fresh cream-2-3 tbsp.

cream cheese-2 tsp

parsley-2 tsp chopped

sliced olives- 2-3 tsp.

white wine-2 tbsp. opt

method:

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

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

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

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

          Recipe-6] TUNA VEGGIE BUNS

Ingredients:

          For the burger buns:

Burger bread/buns- 4-5 no sliced open

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

Sliced onions-1/4 cup

Sliced tomatoes-1/2 cups

Sliced cucumber-1/2 cup

Assorted lettuce leaves-1 cup

Salt and pepper to season them.

For the tuna mixture:

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

Mayonnaise-1/2 cup

Spring onion-2-3 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mustard paste-1/2 tsp

Chopped dill leaves- 2 tsp

Lime juice-2 tsp

Cream cheese-2 tsp

Sliced olives- 2-3 tsp

Gherkins-1-2 tsp sliced.

Method:

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

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

3. Arrange the assorted sliced veggies inside the bun.

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

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

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

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

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

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

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

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

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

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

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

Health Benefits of Soy Milk:

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

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

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

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

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

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

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

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

Culinary Uses of Soy Milk:

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

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

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

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

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

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

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

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

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

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

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

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

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

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

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

Chefs Variations:

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

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

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

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

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

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

Serve chilled.

Chefs Variations:

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

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

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

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

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

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

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

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

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

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

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

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

Brief about the writer:

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

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

Introduction to Sabudana:

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

Origin of Sabudana:

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

HEALTH BENEFITS OF SABUDANA:

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

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

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

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

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

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

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

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

RECIPES USING SABUDANA 

1. Sabudana Khichdi:

Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (diced)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Ghee (clarified butter): 2 tablespoons

• Curry leaves: 8-10

• Salt: to taste

 Instructions:

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

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

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

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

5. Garnish with chopped coriander leaves and serve hot.

2. Sabudana Kheer (Tapioca Pudding):

Ingredients:

• Sabudana (sago pearls): 100g

• Milk: 500ml

• Sugar: 100g (adjust according to taste)

• Cardamom powder: 1/2 teaspoon

• Saffron strands: a few (optional)

• Almonds and pistachios: 25g (sliced)

 Instructions:

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

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

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

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

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

3. Sabudana Vada (Tapioca Fritters):

 Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (boiled and mashed)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Coriander leaves: a handful (chopped)

• Cumin seeds: 1 teaspoon

• Salt: to taste

• Oil: for frying

  Instructions:

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

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

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

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

5. Serve hot with chutney or yogurt.

4. Sabudana Thalipeeth (Tapioca Pancakes):

   Ingredients:

• Sabudana (sago pearls): 150g

• Potatoes: 2 medium (boiled and mashed)

• Roasted peanuts: 50g (crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Coriander leaves: a handful (chopped)

• Salt: to taste

• Oil: for frying

  Instructions:

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

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

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

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

5. Serve hot with yogurt or chutney.

5. Sabudana Papad (Tapioca Wafers):

   Ingredients:

• Sabudana (sago pearls): 200g

• Salt: to taste

• Black pepper powder: 1/2 teaspoon

• Cumin seeds: 1 teaspoon

• Water: as needed

   Instructions:

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

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

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

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

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

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

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

6. Sabudana Bhel (Tapioca Salad):

 Ingredients:

• Sabudana (sago pearls): 150g

• Potato: 1 medium (boiled and diced)

• Tomato: 1 medium (diced)

• Onion: 1 small (finely chopped)

• Green chilies: 1-2 (finely chopped)

• Coriander leaves: a handful (chopped)

• Lemon juice: 2 tablespoons

• Roasted peanuts: 50g (crushed)

• Salt: to taste

• Chaat masala: 1 teaspoon

• Sev (fried gram flour noodles): for garnish

 Instructions:

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

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

3. Garnish with sev before serving.

4. Serve immediately as a crunchy and tangy snack.

CONCLUSION 

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

Ingredient Ideology | A Date With Pizza Varied & Versatile

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

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

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

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

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

Recipe-1] MURGH AFGHANI PIZZA

Ingredients:

Pizza base of your choice- 2-3 no

For the spread on the pizza base:

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

For the toppings of the pizza:

Sliced onions-1/2 cup

Slit green chilies- 2-3 no

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

Cream cheese-1/2 cup

Mixed herbs-1 tsp

Chili flakes-1 tsp

Crushed black pepper-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce-1 tsp

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

Fresh basil leaves- 4-5 no

Method:

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

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

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

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

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

Recipe-2] Pan- n- Pick Pizza

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Paneer/ tofu cubes- 1 cup

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

For the add on toppings:

Sliced onion rings-1/4 cup

Sliced mushrooms- 1/3 cup

Shredded capsicum-1/2 no

Salt and pepper to taste

Chaat masala powder-1/2 tsp

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

Method:

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

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

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

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

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

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

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

Recipe-3] DESI SAUSAGE PIZZA

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Sliced chicken sausage- 2-3 no

Sliced onions-1/4 cup

Salt and pepper to taste

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

Boiled sweet corn-1/4 cup

Grated cheese- ½ cup, as per choice.

Chaat masala- ½ tsp

Red chilli flakes-1/2 tsp

Olives- 3-4 no black

0lives- 2-3 no black.

Micro-greens for garnish

Method:

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

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

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

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

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

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

Recipe- 4] FUSION TOSS PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

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

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

Juliennes of chicken salami- ½ cup

Mixed herbs-1-2 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Choice of cheese as desired from processed to mozzarella

Method:

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

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

Being added to the base.

For the choice of spreads on the base:

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

Mayo plus white sauce plus Capsico sauce-2 tsp

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

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

For the toppings on the pizza:

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

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

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

For the garnishes of the pizza:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced brown onion rings- 1 cup

Micro-greens-1/4 cup

Sliced olives- black or green-4-5 no

Grated cheese-1 cup, processed or plain.

Recipe-5] MURGH MASALA MIX PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

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

For the toppings:

Sliced onions-1/2 cup

Sliced chicken salami- 1 cup

Sliced red capsicum-1/2 no

Baked beans from a tin-1/3 cup drained

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

Makhani gravy- 1/2 tsp

Cream cheese-2-3 tbsp.

Cheese- ½ cup choose between processed and or mozzarella

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

Assorted herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnishes:

Micro-greens- ¼ cup

Sliced gherkins-1/4 cup

Fresh assorted herbs-1-2 tbsp.

Method:

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

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

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

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

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

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

Recipe-6] VEGGIE WONDER PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

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

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

For the add on toppings:

Water chestnuts- 2-3 no sliced

Sliced mushrooms-1 cup

Salt and pepper to taste

Chaat masala-1/2 tsp

Method:

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

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

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

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

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

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

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

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

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

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

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

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

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

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

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

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

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

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

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

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

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

Recipe-3] SAUTE CHICKEN MADAGASCAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

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

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

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

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

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

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

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

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

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

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

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

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

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

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

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

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

Variations of Bhel Puries:

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

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

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

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

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

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

Recipe-1] TAK-A-TAK BHEL PURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed potatoes-1/2 cup

Assorted farsan/ gathiya etc as desired- ¼ cup

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

Method:

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

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

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

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

Recipe-2] CHATPATI MAKHANE KI BHEL

Ingredients:

For the Bhel Mix:

Lotus seeds/ makhanas- 2 cups lightly roasted.

To add while roasting the makhanas:

Salt and pepper powder to taste

Turmeric powder and chaat masala to taste

Flat papdi- 10-12 no

Roasted/fried peanuts-1/2 cup

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed potatoes-1/2 cup

Assorted farsan/ gathiya etc as desired- ¼ cup

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

Method:

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

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

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

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

Recipe-3] KURMURE WALI BHEL

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Dates- 2-3 finely chopped

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

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

Method:

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

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

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

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

Recipe- 4] GULUGULU BHELPURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

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

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

Boiled eggs-2-3 cubed also work well

Fried noodles-1/2 cup as an option

Schezuan sauce- 2 tsp

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

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

Method:

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

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

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

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

Recipe-5] KHASTA MAZA BHEL PURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Boiled sweet corn-1/2 cup

Roasted/fried peanuts-1/4 cup

Pomegranate seeds-1/2 cup

Apple-1/2 no cubed

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

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

Method:

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

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

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

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

Recipe-6] MOONGERI BHEL PURI

Ingredients:

For the Bhel Mix:

Kurmura/ puffed rice- 2 cups

Flat papdi- 10-12 no

Nylon sev/ bhujia- ½ cup

Onion-1/2 cup chopped

Boiled green moong-1/2 cup

Raw mango- 2-3 tsp chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

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

Roasted/fried peanuts-1/4 cup

Pomegranate seeds-1/2 cup

Apple-1/2 no cubed

Salt to taste

Chaat masala-1/2 tsp

Lime juice-1-2 tsp

Boiled cubed sweet potatoes-1/2 cup

Also try adding a fruit like guava cubes- ½ cup

Assorted farsan/ gathiya etc as desired- ¼ cup

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

Method:

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

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

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

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

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

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

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

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

Recipe-1] DESI PALAK AUR PASTA KA BAKE

Ingredients:

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

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

Olive oil/ butter- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Fresh basil leaves- 3-4 no.

Chili flakes- 1 tsp

Garam masala powder-1 /2 tsp

Kasuri methi-1 tsp

White sauce- 1 and a half cup

Grated cheese- 2 tbsp.

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

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

Method:

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

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

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

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

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

Recipe- 2] ADRAKI PALAK AUR MAKKAI

Ingredients

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

Boiled American corn- 1 cup

Green capsicum- 1 small chopped

Ginger- 2 tsp chopped

Dry red chili- 2 no

Oil/ghee- 2 tsp

Jeera- 1 tsp

Green chilies- 2 tsp chop

Bayleaf- 2 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Kasuri methi-1 tsp

Dhaniya powder-1 tsp

Water- ½ cup

Tomato puree- 2- 3 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

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

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

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

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

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

Recipe-3] FLORENTINE FRIED RICE

Ingredients:

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

Brown rice/white rice- 2 cups cooked

Oil/ butter- 2 tsp

Cinnamon stick- 1-inch piece

Bayleaf- 2 no

Onion-1 no sliced

Garlic- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Yellow capsicum- 1 small cut into small cubes

Celery- 2 stalks, cut into small pieces

Boiled American corn-1/4 cup

Tomato -1 small chopped

Green chili sauce- 2 tsp

Soy sauce- 1 tsp

Grated cheese- 2 tbsp.

Mixed herbs- ½ tsp

Chili flakes- 1 tsp

Water-1/4 cup

Peanut butter-2 tsp

Fresh coriander/basil/mint- 2 tbsp.

Assorted veggies of your choice can be added as well.

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

Method:

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

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

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

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

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

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

Recipe-4] HARIYALI MURGH KI HANDI

Ingredients

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

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

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

Oil/ghee/butter- 2 tsp

Hing -1/4 tsp

Jeera-1/2 tsp

Bayleaf- 2 no

Peppercorns- 3-4 no

Onion paste- 1 cup 

Ginger- 1 tsp chopped

Red chilies- 2 no slit

Tomato-1 small chopped

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

Salt to taste

Kasuri methi-1 tsp

Dhaniya powder- 1 tsp 

Turmeric powder-1/4 tsp

Red chili powder- ½ tsp

Water-1/2 cup to cook chicken.

Mint and coriander leaves- 2 tbsp.

Method:

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

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

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

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

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

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

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

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

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

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

Health Benefits of Quinoa:

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

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

*Quinoa offers a high protein value to our system.

*Quinoa helps in weight management.

* Quinoa helps to regulate the glucose levels in the blood

 *Quinoa has been considered good for bones.

 *Quinoa Assists in the treatment of diabetes.

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

Here are a few simple recipes using QUINOA!

Recipe-1] CORN- BEAN AND QUINOA SALAD:

Ingredients:

Quinoa- 1 cup 

Water-3 cups

Oil-1 tsp

Garlic-1 tsp

Chilies-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk cut into pieces

Tomato-1 small cubed

Salt and pepper to taste

Boiled rajma/ kidney beans-1/2 cup

Boiled sweet corn-1/2 cup

Cucumber-1 small cubed

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp.

Lime juice-2 tbsp.

Chaat masala-1/2 tsp

Honey-2 tsp

Dates-2-3 chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Flax seeds/ sunflower seeds- 2 tsp

Method:

1. Prepare all the ingredients for the quinoa salad.

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

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

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

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

Recipe-2] QUINOA PUMPKIN SOUP

Ingredients:

Oil-1 tsp

Butter-1 tsp

Bay leaf-1 no

Jeera-1/2 tsp

Curry leaves- 4-5 no

Peppercorns- 3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Yellow pumpkin- 150 gms cubes

Quinoa-1/2 cup

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Water/stock- 3-4 cups

Coconut milk-1/2 cup

Chopped cashews/almonds-2 -3 tsp

Assorted seeds- sunflower, chia seeds-2 tsp

Fresh cream-2 tsp

Greens for garnish- parsley/coriander- 2 tbsp.

Method:

1. Prepare the ingredients for the quinoa pumpkin soup.

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

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

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

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

Recipe-3] QUINOA VEG STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Spring onions- 3-4 chopped

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

White vinegar-2 tsp

Quinoa- 1 cup

Water/stock- 3 cups

Carrots-1/4 cup fine chopped

Capsicum-1/4 cup fine chopped

Cabbage-1/4 cup fine chopped

Spring onion greens-2-3 tbsp. chopped

Roasted crushed peanuts-2 tbsp.

Boiled chicken cubes- ½ cup for non-veg

Method:

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

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

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

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

Recipe-4] QUINOA HEALTH BOWL

Ingredients

Olive oil- 2 tsp

Garlic-1 tsp chopped

Cinnamon stick-1-inch piece

Onion-1 small chopped

Tomato-1 small chopped

Boiled chickpeas-1/2 cup

Quinoa -1 cup

Water-3 cups

Boiled beetroot-1/2 cup cubes

Yellow/ red capsicum-1/2 cubes

Tofu/ paneer cubes- ½ cup optional

Cherry tomatoes- 4-5, cut 1 x 2

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Lime juice- 2 tbsp.

White vinegar-1 tsp

Peanut butter- 2 tsp dissolved with ¼ cup warm water

Red chili sauce-2 tsp

Assorted nuts-2-3 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Basil leaves- 4-5 no

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

Method:

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

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

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

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

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

Recipe- 5] QUICK QUINOA SNACK

Ingredients

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

Oil-2 tsp + to fry

Ginger-garlic paste-1 tsp

Carrots-1/2 grated

Capsicum-1/2 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Cheese- 2 tbsp. grated

Potatoes-1/2 cup boiled and mashed

Garam masala powder-1/2 tsp

Coriander and mint-2 tbsp. chopped

Bread crumbs-1/4 cup

Maida/cornflour-2 tsp

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

Method:

1. Cook the quinoa and keep it aside.

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

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

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

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

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

Introduction to Seeds:

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

• Mustard Seeds: For pungent flavors in Indian cuisine.

• Cumin Seeds: Nutty and earthy, used globally.

• Coriander Seeds: Citrusy, sweet, and versatile.

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

• Chia Seeds: Superfood for puddings and smoothies.

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

• Poppy Seeds: Nutty topping for bread and pastries.

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

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

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

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

Health Benefits of Seeds

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

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

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

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

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

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

• Digestive Health: Fiber eases digestion and prevents constipation.

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

• Inflammation: Seeds can reduce harmful inflammation.

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

Uses of Seeds in Cooking and Baking:

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

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

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

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

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

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

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

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

1. Chia Seed Pudding:

Ingredients:

- 1/4 cup chia seeds

- 1 cup almond milk

- 1 tablespoon honey

- 1/2 teaspoon vanilla extract

- A pinch of cinnamon

Method:

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

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

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

2. Quinoa and Roasted Pumpkin Seed Salad:

Ingredients:

- 1 cup quinoa

- 2 cups water

- 1/4 cup roasted pumpkin seeds

- 1/4 cup diced cucumber

- 1/4 cup cherry tomatoes, halved

- 2 tablespoons lemon juice

- 2 tablespoons olive oil

- Salt and pepper to taste

Method:

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

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

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

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

3. Sunflower Seed-Crusted Baked Salmon:

Ingredients:

- 4 salmon fillets

- 1/4 cup ground sunflower seeds

- 2 tablespoons Dijon mustard

- 2 tablespoons honey

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

Method:

1. Preheat the oven to 375°F (190°C).

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

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

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

5. Garnish with fresh dill and lemon wedges.

4. Sesame Crusted Tofu Stir-Fry:

Ingredients:

- 1 block of firm tofu, cubed

- 2 tablespoons sesame seeds

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 2 cloves garlic, minced

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

- 2 tablespoons vegetable oil

Method:

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

2. Coat the tofu with sesame seeds.

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

4. Remove tofu and stir-fry mixed vegetables.

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

5. Lemon-Poppy Seed Muffins:

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup sugar

- 2 tablespoons poppy seeds

- 1 tablespoon lemon zest

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup unsalted butter, melted

- 2/3 cup milk

- 1/4 cup fresh lemon juice

- 2 large eggs

Method:

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

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

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

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

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

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

Conclusion

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

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

Bread or double roti as it is commonly known as since times immemorial in our culinary history has been one of our all-time favorite and helpful buddy in our kitchens assisting us in so many ways working on recipes, helping bind and coat dishes, from the very basic bread butter sandwich to the classic club sandwiches, bread is one ingredient without which most of us feel lost and incomplete.

I still remember when I learnt my very basic cooking I was first taught how to make good sandwiches, how to carefully remove the crusts of the slice breads, the application of butter etc and choice of fillings, cutting and assembling of sandwiches on platters for our birthday parties etc it was so much fun working with bread and relishing its outputs.

There are of course a variety of them from our classic laadi Pao to the white bread, the brown variety, the multi-grain, the whole wheat concepts, the flour and seed combination breads to the designer rolls and international breads too each one of them has a different taste and outlook altogether.

Here are a few simple and easy recipes using our regular leftover/ couple of days old breads in our kitchens in a slightly twisted way and in a new look!

Recipe-1] Bread Ka Masaledaar Nashta 

[ quick fix bread snack]

Ingredients

Sliced bread/pao- 4-5 slices/3-4 no

Oil- 2 tbsp.

Cumin seeds- ½ tsp

Mustard seeds- ½ tsp

Curry leaves-10-12 no.

Onions-1 cup chopped

Tomatoes-1 cup chopped

Salt to taste

Aamchur powder-1/2 tsp

Water-1/2 cup

Coriander powder-1 tbsp.

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander leaves-2 tbsp.

Lime-1 no

Roasted crushed peanuts-2 tbsp.

Method:

1. Cut the bread slices into small pieces using the crusts as well.

2. Heat oil in a pan, saute the cumin, mustard seeds, curry leaves, onions, add chilies to taste.

3. Add in the tomatoes and salt, all spices little water and cook for 3-4 mins on low flame.

4. Add in the bread, sprinkle little water over it and mix well, simmer cover and cook the bread in the masala for 3-4 mins.

5. Finally add in the aamchur powder, coriander leaves, peanuts, lime juice and mix well, add nylon sev or sev bhujiya on the top and serve as a snack/breakfast etc.

Recipe-2] OPEN FACED BREAD PIZZA BITES

Ingredients

Sliced bread/ bread loaf slices- 4-5 no

To apply on the bread:

Butter/cream cheese/ tomato ketchup/ schezuan chutney/green chutney/ pesto sauce/ peanut butter.

For the toppings on the bread pizza:

Onions, capsicums, tomatoes, boiled American corn, saute mushrooms, grilled paneer/tofu, leftover sliced tandoori chicken or seekh kababs, choose between ingredients like olives, gherkins, sun-dried tomatoes, non-veg like sausages, salami, ham etc.

The final topping before baking:

Grated cheese of your choice + mixed herbs + chili flakes + crushed black pepper corns + chat masala to taste mix well and place on the top and bake in a pre-heated oven or using a non-stick tava etc allow to cook and get a crusty base and cut into wedges and serve.

Method:

1. Assemble all the ingredients as per your choice for this quick snack.

2. Depending on availability decide the various parts of your pizza.

3. Pre-heat the oven to 180 degrees Celsius and bake the pizza and serve hot.

Recipe-3] TIL WALE BREAD KE TOAST

[Sesame toasts]

Ingredients

Sliced bread- white/brown- 4-5 no.

For the spread on the bread:
Butter/Cream cheese.

For the topping on the bread:

Veg- Option-1] paneer bhurji/grated paneer, capsicum, onion mixed with salt, pepper,

Chili flakes, herbs, and topped with white til/sesame seeds and little cheese toast and serve.

Veg- Option-2] mashed /grated potato with onion, tomato, chili, salt, pepper, chat masala, coriander leaves, mix well place on the bread slice top with cheese and til and toast.

Non-Veg- Options] boiled chopped chicken mixed with cheese sauce, herbs, chili flakes, boiled chopped eggs mixed with onion, tomato, chat masala, tomato ketchup, chili and coriander leaves, mix and place.

Method:

1. Prepare the ingredients for this interesting snack called til wale toast.

2. After choosing veg/non-veg toppings get the ingredients ready, apply a spread of butter/cream cheese on the slice of bread, place the topping of your choice.

3. Finally sprinkle the mixture of sesame seeds can use mix of black and white as well and cheese and mix well and get the toasts getting into the oven for toasting, serve hot.

Recipe-4] BREAD TOSS CHICKEN VEGGIE SALAD

Ingredients:

Leftover bread/slice bread/bread rolls- 4-5 slices.

For the base of the salad:

Assorted lettuce leaves- 1 cup or shredded cabbage.

For the body of the salad:

Boiled chicken cubes or grilled paneer cubes/tofu etc.

Cucumber- ½ cup cubes

Tomatoes- ½ cup cubes

Onions-1/4 cup cubes

Boiled beetroot/ sweet potatoes-1/2 cup

For the dressing:

Olive oil- 2 tbsp.

Lime juice-2 tbsp.

White vinegar-2 tsp

Sugar-1/2 tsp

Salt and crushed black pepper- to taste

Chat masala-1/2 tsp

Mixed herbs/chili flakes- ½ tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ gherkins/ micro greens/ sunflower seeds/flax seeds/ chia seeds- as desired.

Method:

1. Assemble all the ingredients for the salad.

2. Cut the bread into pieces and toast it slightly before add it in the salad.

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

4. Just before serving add the body of the salad into the dressing add the bread lastly and toss gently.

5. Arrange the base on the serving plate or salad plates, place the tossed salad on top, garnish as desired and serve chilled.

Ingredient Ideology | Delectable Mango Delicacies To Enjoy This Summer Of 2024 By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Mangoes:

Mangoes, often hailed as the "king of fruits," are tropical stone fruits known for their sweet, juicy flesh and unique flavor. They belong to the Mangifera genus and are native to South Asia, where they have been cultivated for thousands of years. Mangoes are not only delicious but also rich in vitamins, minerals, and antioxidants, making them a nutritious addition to your diet. There are hundreds of varieties of mangoes, each with its own distinctive taste, shape, and color, ranging from vibrant yellow and orange to green and red. Mangoes are not only enjoyed fresh but also used in various culinary dishes, such as salads, smoothies, desserts, and even savory dishes

Origin Of Mangoes 

Mangoes are believed to have originated in South Asia, specifically in the region that includes eastern India, Myanmar (Burma), and Bangladesh. The fruit has been cultivated in these areas for over 4,000 years. From there, mango cultivation spread to other parts of Asia, including the Philippines and Malaysia, and eventually to other tropical and subtropical regions around the world. Today, mangoes are grown in many countries with suitable climates, including India, Pakistan, Thailand, Mexico, and the Philippines, among others.

Health Benefits of Mangoes 

Mangoes offer a range of health benefits due to their rich nutrient content. Here are some key benefits:

1. Rich in Nutrients: Mangoes are packed with vitamins and minerals, including vitamin C, vitamin A, vitamin E, and a range of B vitamins. They also contain minerals like potassium, magnesium, and copper.

2. High in Antioxidants: Mangoes are rich in antioxidants like mangiferin, which can help protect against oxidative stress and inflammation.

3. Boost Immunity: The high vitamin C content in mangoes can help boost the immune system and protect against infections.

4. Support Digestive Health: Mangoes contain dietary fiber and enzymes like amylases, which can aid digestion and promote gut health.

5. May Help Lower Cholesterol: Some studies suggest that compounds in mangoes may help lower cholesterol levels, which can benefit heart health.

6. Promote Skin Health: The vitamin A and vitamin C in mangoes can help promote healthy skin and may even help reduce signs of aging.

7. May Help Regulate Blood Sugar: Despite their natural sweetness, mangoes have a low glycemic index and may help regulate blood sugar levels.

It's important to note that while mangoes offer numerous health benefits, they should be consumed as part of a balanced diet and in moderation, especially for those watching their sugar intake.

Uses of Mangoes In Indian Kitchen

Mangoes are a versatile fruit used in various ways in Indian cuisine. Here are some common uses:

• Fresh Consumption: Ripe mangoes are often eaten as a fruit, either on their own or in fruit salads.

• Mango Lassi: A popular drink made with ripe mangoes, yogurt, milk, and sugar, blended to a smooth consistency.

• Mango Pickle: Raw mangoes are used to make a variety of pickles, both sweet and savory, that are enjoyed as condiments with meals.

• Curries and Chutneys: Raw or ripe mangoes are used to make delicious curries, chutneys, and sauces that accompany main dishes.

• Desserts: Mangoes are used in a variety of desserts, such as mango pudding, mango ice cream, and mango kulfi (a type of Indian ice cream).

• Mango Rice: A popular South Indian dish made with cooked rice, grated raw mango, and spices.

• Mango Shrikhand: A sweet dish made with strained yogurt, sugar, and ripe mango puree, often flavored with cardamom and saffron.

• Mango Juice: Ripe mangoes are often juiced and enjoyed as a refreshing drink.

These are just a few examples of how mangoes are used in Indian kitchens. The fruit's sweet and tangy flavor adds a unique taste to both sweet and savory dishes, making it a versatile ingredient in Indian cooking.

6 recipes using mangoes in salads and dips:

1. Mango Avocado Salad:

Ingredients: 

• 1 ripe mango 

• 1 ripe avocado 

• 1/4 cup red onion (chopped) 

• 2 tbsp cilantro (chopped) 

• juice of 1 lime 

• salt and pepper to taste.

Method: 

1. Dice mango and avocado into cubes. 

2. Combine with chopped onion and cilantro. 

3. Squeeze lime juice over the salad and season with salt and pepper.

2. Spicy Mango Salsa:

Ingredients: 

• 1 ripe mango (diced) 

• 1/4 cup red bell pepper (diced) 

• 1/4 cup red onion (chopped) 

• 1 jalapeño (seeded and minced) 

• 2 tbsp cilantro (chopped) 

• juice of 1 lime 

• salt to taste.

Method: 

1. Mix all ingredients in a bowl. 

2. Adjust seasoning to taste. 

3. Serve with tortilla chips or as a topping for grilled chicken or fish.

3. Mango Cucumber Salad:

Ingredients: 

• 1 ripe mango (diced) 

• 1 cucumber (peeled seeded, and diced) 

• 1/4 cup red onion (chopped) 

• 2 tbsp mint leaves (chopped) 

• juice of 1 lemon 

• salt and pepper to taste.

Method: 

1. Combine mango, cucumber, onion, and mint in a bowl. 

2. Squeeze lemon juice over the salad and season with salt and pepper.

4. Mango Yogurt Dip:

Ingredients: 

• 1 ripe mango (peeled and diced)

• 1 cup plain yogurt 

• 1 tbsp honey 

• 1/2 tsp ground cinnamon.

Method: 

1. Blend mango, yogurt, honey, and cinnamon until smooth. 

2. Serve chilled with fruit skewers or as a topping for pancakes or waffles.

5. Spicy Mango Hummus:

Ingredients: 

• 1 can chickpeas (drained and rinsed) 

• 1 ripe mango (peeled and diced) 

• 1/4 cup tahini

• 2 tbsp olive oil 

• juice of 1 lemon 

• 1 garlic clove (minced) 

• 1/2 tsp cayenne pepper

• salt to taste.

Method: 

1. Blend all ingredients in a food processor until smooth. 

2. Adjust seasoning as needed. 

3. Serve with pita bread or vegetable sticks.

6. Mango Ginger Dressing:

Ingredients: 

• 1 ripe mango (peeled and diced)

• 2 tbsp rice vinegar 

• 1 tbsp soy sauce 

• 1 tbsp honey 

• 1 tbsp fresh ginger (grated) 

• 2 tbsp olive oil.

Method: 

1. Blend mango, rice vinegar, soy sauce, honey, and ginger until smooth. 

2. Slowly add olive oil while blending to emulsify. 

3. Drizzle over mixed greens or use as a marinade for grilled chicken or shrimp.

Conclusion 

Incorporating mangoes into salads and dips adds a vibrant and tropical twist to your meals. Whether you're looking for a refreshing salad or a zesty dip, these recipes offer a delightful balance of sweet, spicy, and savory flavors. Experiment with different combinations and enjoy the unique taste of mango in your dishes.

Ingredient Ideology | The Magic Of Ruby Chocolate By: Dr. Kaviraj Khialani – Celebrity Master Chef

THE MAGIC OF RUBY CHOCOLATE

INTRODUCTION TO RUBY CHOCOLATE:

Ruby chocolate represents one of the most exciting developments in the chocolate industry in over 80 years, joining the ranks of dark, milk, and white chocolate as a distinct category. Introduced to the world in 2017 by the Belgian-Swiss cocoa company Barry Callebaut, ruby chocolate is made from specially selected cocoa beans known as "ruby cocoa beans." These beans undergo a unique processing method that preserves their naturally occurring precursors, which, after specific fermentation and conching processes, yield the chocolate's characteristic pink hue and flavor profile.

ORIGIN OF RUBY CHOCOLATE:

Ruby chocolate was introduced to the world by the Swiss chocolate company Barry Callebaut in September 2017. This new type of chocolate is made from the Ruby cocoa bean, which gives the chocolate its distinct pink color naturally, without the addition of any dyes or fruit flavors. The Ruby cocoa bean undergoes a unique processing method, which was developed by Barry Callebaut over a decade, to unlock the flavor and color present in the bean itself.

The exact origin of the Ruby cocoa bean and the specific process used to create Ruby chocolate have been closely guarded secrets, with Barry Callebaut not disclosing the full details. However, it is known that these beans can be found in different regions of the world, including Ecuador, Brazil, and Ivory Coast.

HEALTH BENEFITS OF RUBY CHOCOLATE

While ruby chocolate contains similar basic ingredients as milk, dark, and white chocolate—cocoa mass, sugar, and cocoa butter—the health benefits associated with ruby chocolate can be considered from a few perspectives

• Antioxidants: Like dark chocolate, ruby chocolate is made from cocoa beans, which means it naturally contains antioxidants such as flavonoids. These compounds are known for their ability to neutralize free radicals in the body, potentially reducing oxidative stress and the risk of chronic diseases. The precise antioxidant content in ruby chocolate can vary depending on the processing and the proportion of cocoa mass used.

• Mood Improvement: Chocolate is famous for its ability to improve mood, and ruby chocolate is no exception. It contains compounds such as theobromine and caffeine, which are mild stimulants. Additionally, chocolate stimulates the production of endorphins, the body's natural opiates, which can evoke feelings of pleasure and well-being.

• Heart Health: The flavonoids in ruby chocolate, like those in dark chocolate, may contribute to heart health by improving blood flow and lowering blood pressure. They may also play a role in increasing the level of high-density lipoprotein (HDL) cholesterol, often referred to as "good" cholesterol, which can help to reduce the risk of cardiovascular diseases. 

• Potential Downsides: It's important to note that, like other types of chocolate, ruby chocolate also contains sugar and fat, which can offset some of its health benefits if consumed in excess. Moderation is key to enjoying ruby chocolate as part of a balanced diet.

USES OF RUBY CHOCOLATE IN KITCHEN

Ruby chocolate, introduced to the world in 2017, is the fourth type of chocolate, alongside dark, milk, and white chocolate. 

1. Desserts and Confectionery

• Chocolate Bars and Truffles: Ruby chocolate's unique color and taste make it an excellent choice for creating visually stunning and delicious chocolate bars and truffles.

• Baking: Ruby chocolate chips or chunks can be used in cookies, brownies, or muffins for a surprising pop of color and flavor.

2. Decorative Elements

• Garnishes: Melted ruby chocolate can be drizzled over cakes, cupcakes, or even savory dishes to add a touch of sweetness and a burst of color.

• Chocolate Shapes: Melt and temper ruby chocolate to create decorative shapes, letters, or swirls to adorn your culinary creations.

3. Beverages

• Hot Chocolate: A ruby chocolate hot chocolate offers a new twist on the classic winter beverage, providing a creamy texture with fruity notes.

• Cocktails and Mocktails: Grated ruby chocolate or a ruby chocolate rim can add a unique flair and flavor to both alcoholic and non-alcoholic beverages.

4. Breakfast Items

• Pancakes and Waffles: Incorporate ruby chocolate chips into the batter, or melt ruby chocolate to drizzle over the top for a decadent breakfast treat.

• Oatmeal and Yogurt: Sprinkle ruby chocolate pieces over oatmeal or yogurt for a touch of sweetness and a burst of color.

5. Savory Dishes

• While less common, the fruity and slightly tart flavor profile of ruby chocolate can complement certain savory dishes. For example, it can be used as a glaze for meats or added to vinaigrettes for salads, especially those featuring fruits or nuts.

6. Ice Cream and Gelato

• Ruby chocolate can be used in making ice cream or gelato, either as the main flavor or in the form of chips and swirls, creating a visually appealing and deliciously fruity frozen dessert.

RECIPES USING RUBY CHOCOLATE 

1. Ruby Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 cup unsalted butter, room temperature

• 1/2 cup granulated sugar

• 1 cup packed light-brown sugar

• 1 teaspoon salt

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 cups Ruby chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, whisk together the flour and baking soda.

3. In another bowl, beat the butter and sugars until fluffy. Add the salt, vanilla, and eggs. Beat until well mixed.

4. Gradually add the flour mixture and mix. Stir in the Ruby chocolate chips.

5. Drop tablespoon-sized balls of dough onto baking sheets.

6. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

2. Ruby Chocolate Brownies

• Ingredients:

• 1/2 cup unsalted butter

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1/4 cup cocoa powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup Ruby chocolate chunks

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan.

2. Melt the butter and mix it with sugar. Add the eggs and vanilla, mixing well.

3. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.

4. Gradually add the dry ingredients to the wet, mixing until smooth. Fold in Ruby chocolate chunks.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 20-25 minutes. Let it cool before cutting into squares.

3. Ruby Chocolate Raspberry Muffins

Ingredients:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup milk

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup Ruby chocolate chips

• 1 cup fresh raspberries

Instructions:

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

2. In a large bowl, combine flour, sugar, baking powder, and salt.

3. In another bowl, mix milk, melted butter, egg, and vanilla. Add to the dry ingredients, stirring until just combined.

4. Gently fold in Ruby chocolate chips and raspberries.

5. Divide the batter among the muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Ruby Chocolate Cheesecake

Ingredients:

• 150g crushed graham crackers

• 75g melted butter

• 500g cream cheese, softened

• 100g sugar

• 200g ruby chocolate, melted

• 2 eggs

• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 160°C (320°F).

2. Mix graham crackers and butter, press into the bottom of a springform pan.

3. Beat cream cheese and sugar until smooth. Add melted ruby chocolate, eggs, and vanilla; beat until combined.

4. Pour over the crust and bake for 45-55 minutes. Chill before serving.

5. Ruby Chocolate Madeleines

Ingredients:

• 130g all-purpose flour

• 1 tsp baking powder

• 120g sugar

• 120g unsalted butter, melted

• 2 eggs

• 100g ruby chocolate, melted

• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 190°C (375°F) and prepare a madeleine pan.

2. Whisk together flour and baking powder.

3. In another bowl, beat eggs and sugar until light. Gradually add melted butter and ruby chocolate, then fold in the flour mixture.

4. Fill each madeleine mold about three-quarters full. Bake for 8-10 minutes.

5. Cool slightly and dust with powdered sugar.

6. Ruby Chocolate Scones

Ingredients:

• 250g all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 50g sugar

• 75g cold unsalted butter, cubed

• 100ml cold milk

• 150g ruby chocolate chips

Instructions:

1. Preheat your oven to 220°C (425°F).

2. Combine flour, baking powder, salt, and sugar. Cut in butter until mixture resembles coarse crumbs.

3. Stir in milk just until dough comes together. Fold in ruby chocolate chips.

4. Pat dough into a round, cut into wedges, and place on a baking sheet.

5. Bake for 12-15 minutes.

INSTRUCTIONS

• Ruby chocolate has a distinct taste, different from its dark, milk, and white counterparts. It offers a fruity flavor with slightly sour notes, which can complement many ingredients but might clash with others. 

• When melting ruby chocolate, use a gentle heat to avoid burning or seizing. A double boiler or a microwave (in short bursts, stirring in between) works well. Ruby chocolate can be sensitive to temperature changes, so keeping a steady, moderate heat is crucial.

•  the chocolate to set with a glossy finish and a snap, such as chocolate bars or dipped fruits, tempering ruby chocolate is essential. 

• Incorporate ruby chocolate into baked goods with caution due to its unique flavor and color. It works well in recipes where its fruity essence can shine, such as muffins, scones, or blondies. 

CONCLUSION

Ruby chocolate offers a unique and innovative twist to the world of baking and confectionery, with its distinct color and fruity flavor profile. Its versatility allows it to be seamlessly incorporated into a wide range of baked goods, from brownies and cookies to cheesecakes and tarts, providing a vibrant and flavorful experience that stands out from traditional chocolate varieties. The recipes provided are just the beginning, offering a glimpse into the potential of ruby chocolate to transform and elevate desserts and sweet treats.

Ingredient Ideology | Passion For Peanuts By: Dr. Kaviraj Khialani- Celebrity Master Chef

Introduction to Peanuts 

Peanuts are nutrient-rich legumes cultivated in warm climates worldwide. They're packed with protein, healthy fats, and essential vitamins and minerals. Commonly consumed as snacks, in peanut butter, or as cooking oil, they're a staple in many cuisines. Peanuts offer numerous health benefits but can cause severe allergies in some individuals. Despite being legumes, they're often treated as nuts. Overall, peanuts hold cultural significance and are valued for their versatility, nutritional content, and culinary uses.

Origin of Peanuts

Peanuts, scientifically known as Arachis hypogaea, originated in South America, likely in the region that is now Bolivia and Peru. They have been cultivated for thousands of years by indigenous peoples in the area. Peanuts were later introduced to other parts of the world by Spanish and Portuguese explorers during the colonial period. Today, peanuts are grown in various regions around the world, including Africa, Asia, and North America, with China, India, and the United States being the largest producers. 

Health Benefits of Peanuts 

1. Nutrient-Rich: Peanuts are rich in protein, healthy fats, fiber, vitamins (such as vitamin E, niacin, and folate), and minerals (like magnesium, phosphorus, and potassium).

2. Heart Health: The monounsaturated and polyunsaturated fats in peanuts can help lower bad cholesterol levels (LDL) and reduce the risk of heart disease. They also contain resveratrol, a compound linked to improved heart health.

3. Weight Management: Despite being calorie-dense, peanuts can help with weight management due to their high protein and fiber content, which promote feelings of fullness and reduce overall calorie intake.

4. Blood Sugar Control: Peanuts have a low glycemic index, meaning they cause a slower rise in blood sugar levels, making them suitable for people with diabetes when consumed in moderation.

5. Antioxidant Properties: Peanuts contain antioxidants such as vitamin E, resveratrol, and other phenolic compounds that help protect cells from damage caused by free radicals, reducing the risk of chronic diseases like cancer and Alzheimer's.

6. Nutrient Absorption: The healthy fats in peanuts aid in the absorption of fat-soluble vitamins like vitamin A and vitamin D, enhancing overall nutrient absorption.

7. Muscle Health: Peanuts are a good source of protein, which is essential for building and repairing muscles, making them beneficial for athletes and individuals engaging in regular exercise.

8. Brain Health: The niacin and folate content in peanuts support brain function and development, potentially reducing the risk of cognitive decline and improving mood.

However, it's essential to consume peanuts in moderation, as they are high in calories and may trigger allergic reactions in some individuals.

Uses Of Peanuts in Indian Kitchen 

1. Peanuts are extensively used in Indian cuisine, offering flavour, texture, and nutrition to various dishes. Here are some common uses of peanuts in Indian kitchens:

2. Chutneys and Sauces: Peanuts are a key ingredient in many Indian chutneys and sauces, such as peanut chutney (ground peanuts with spices and herbs), which is served as a condiment with dosa, idli, and other South Indian dishes.

3. Curries and Gravies: Ground peanuts or peanut paste are often added to curries and gravies to enhance flavour, texture, and thickness. They are commonly used in dishes like peanut curry (shengdana chi amti) and peanut-based gravies for vegetables and meats.

4. Snacks and Street Food: Roasted or fried peanuts are popular snacks in India, enjoyed on their own or mixed with spices and herbs. They are also a common ingredient in street food snacks like bhel puri, a savory snack made with puffed rice, vegetables, and chutneys.

5. Sweets and Desserts: Peanuts are used in traditional Indian sweets and desserts, such as peanut ladoo (sweet balls made with peanuts, jaggery, and ghee) and chikki (a type of brittle made with peanuts and jaggery or sugar).

6. Vegetable Stir-Fries: Peanuts are often added to vegetable stir-fries for added crunch and flavour. They pair well with vegetables like cabbage, beans, and carrots, adding a nutty taste to the dish.

7. Pilafs and Rice Dishes: Peanuts are sometimes added to rice dishes and pilafs for extra texture and protein. They can be sprinkled on top of rice dishes or mixed into the rice during cooking.

8. Spice Mixes: Ground peanuts are used in spice mixes and masalas to add depth and richness to Indian dishes. They are often combined with other spices like cumin, coriander, and chili powder to create flavourful blends.

Overall, peanuts are a versatile ingredient in Indian cuisine, used in a wide range of savoury and sweet dishes to add flavor, texture, and nutritional value.

6 recipes using peanuts 

1.Peanut Chutney:

Ingredients:

• 1 cup roasted peanuts

• 2-3 green chilies

• 2 cloves of garlic

• Small piece of tamarind (about 1 teaspoon)

• Salt to taste

• Water as needed

Method:

1. In a blender, combine roasted peanuts, green chilies, garlic, tamarind, and salt.

2. Grind into a coarse paste, adding water gradually until desired consistency is reached.

3. Transfer to a serving bowl and serve as a side with dosa, idli, or any South Indian breakfast dishes.

2. Peanut Masala:

Ingredients:

• 1 cup roasted peanuts

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 2 green chilies, slit

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• Salt to taste

• 2 tablespoons oil

Method:

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

2. Add chopped onions and green chilies. Sauté until onions turn golden brown.

3. Add ginger-garlic paste and cook until raw smell disappears.

4. Add chopped tomatoes and cook until they turn soft and mushy.

5. Stir in turmeric powder, coriander powder, garam masala, and salt.

6. Add roasted peanuts and mix well. Cook for a few more minutes.

7. Garnish with chopped cilantro and serve hot with roti or rice.

3. Peanut Salad:

Ingredients:

• 1 cup boiled peanuts

• 1 cucumber, chopped

• 1 tomato, chopped

• 1 onion, finely chopped

• 2 tablespoons chopped cilantro

• Juice of 1 lemon

• Salt to taste

• 1/2 teaspoon chaat masala (optional)

Method:

1. In a large mixing bowl, combine boiled peanuts, chopped cucumber, tomato, onion, and cilantro.

2. Squeeze lemon juice over the salad.

3. Sprinkle salt and chaat masala (if using).

4. Toss well until everything is evenly coated.

5. Serve immediately as a refreshing salad.

4. Peanut Ladoo:

Ingredients:

• 1 cup roasted peanuts

• 3/4 cup grated jaggery

• 2 tablespoons ghee (clarified butter)

• 1/2 teaspoon cardamom powder

Method:

1. Grind roasted peanuts into a coarse powder using a blender or food processor.

2. Heat ghee in a pan over low heat. Add grated jaggery to the pan.

3. Stir continuously until the jaggery melts and forms a syrup-like consistency.

4. Add the peanut powder and cardamom powder to the pan. Mix well until everything is combined.

5. Turn off the heat and allow the mixture to cool slightly.

6. While the mixture is still warm, shape it into small balls (ladoos) using your hands.

7. Repeat with the remaining mixture.

8. Let the ladoos cool completely before serving. Enjoy as a sweet treat.

5. Peanut Rice:

Ingredients:

• 2 cups cooked rice

• 1/2 cup roasted peanuts

• 1 teaspoon mustard seeds

• 8-10 curry leaves

• 2 green chilies, slit

• 1/2 teaspoon turmeric powder

• Salt to taste

• 2 tablespoons oil

Method:

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add curry leaves and slit green chilies. Sauté for a few seconds.

3. Add cooked rice to the pan. Mix well to combine.

4. Stir in turmeric powder and salt.

5. Add roasted peanuts and mix again until everything is evenly distributed.

6. Cook for a few more minutes, stirring occasionally, until heated through.

7. Serve hot as a main dish or side with yogurt or pickle.

6. Peanut Curry (Shengdana Chi Amti):

Ingredients:

• 1 cup roasted peanuts

• 1/4 cup grated coconut

• Small piece of tamarind (about 1 teaspoon)

• 1 tablespoon jaggery (optional)

• 1 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 2-3 dried red chilies

• 3-4 garlic cloves

• Salt to taste

• 2 tablespoons oil

Method:

1. Dry roast cumin seeds, coriander seeds, dried red chilies, and garlic cloves until fragrant.

2. Grind the roasted spices along with roasted peanuts, grated coconut, tamarind, jaggery (if using), turmeric powder, and salt into a smooth paste using a blender or food processor.

3. Heat oil in a pan. Add the ground paste and cook over medium heat for a few minutes.

4. Add water to adjust the consistency of the curry as desired.

5. Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes.

6. Serve hot with steamed rice or roti.

Conclusion In conclusion, peanuts are a versatile and nutritious ingredient widely used in Indian cuisine. From savory dishes like peanut masala and peanut curry to sweet treats like peanut ladoo, peanuts add flavor, texture, and nutritional value to a variety of recipes. Whether roasted, ground into chutneys, or mixed into salads, peanuts offer a delicious way to enjoy the rich flavours of Indian cooking. With their abundance of protein, healthy fats, and essential vitamins and minerals, peanuts not only enhance the taste of dishes but also contribute to a balanced and wholesome diet. So next time you're in the kitchen, consider incorporating peanuts into your Indian culinary adventures for a delightful and satisfying meal experience.

Ingredient Ideology | Culinary Delights Using White Mooli By: Dr. Kaviraj Khialani- Celebrity Master Chef

Culinary Delights Using White Mooli

Introduction to Mooli or White Radish:

Mooli, also known as white radish or daikon radish, is a versatile root vegetable with a mild, slightly peppery flavour. It is commonly used in South Asian cuisines, both raw in salads and pickled, as well as cooked in various dishes like stir-fries and soups. Rich in vitamin C, potassium, and fibre, mooli is low in calories and offers potential health benefits, including digestive support. It's a popular ingredient known for its crisp texture and subtle taste.

Winter mooli or white Radish it's health benefits

Winter mooli, or white radish (daikon radish), offers several health benefits, especially during the colder months. Here are some of its advantages:

1. Rich in Vitamin C: Winter mooli is a good source of vitamin C, which is essential for immune system support. Adequate vitamin C intake during the winter months can help the body fend off colds and flu.

2. Digestive Health: The fiber content in mooli promotes digestive health by preventing constipation and supporting regular bowel movements. This is particularly beneficial during the winter season when dietary habits may change.

3. Hydration: Mooli has a high-water content, which contributes to hydration. Staying well-hydrated is important, especially in winter when the air tends to be drier and can contribute to dehydration.

4. Low in Calories: For those watching their calorie intake, winter mooli is a good choice. It is low in calories but still provides essential nutrients, making it a healthy option for weight-conscious individuals.

5. Diuretic Properties: Mooli is believed to have diuretic properties, promoting the elimination of excess water from the body. This can be beneficial for those looking to reduce water retention.

6. Antioxidant Properties: The radish contains antioxidants that help neutralize harmful free radicals in the body, potentially reducing the risk of chronic diseases and supporting overall health.

7. Potential Detoxification: Some traditional practices attribute detoxification properties to mooli, suggesting that it may help cleanse the liver and kidneys.

It's important to note that while mooli has several health benefits, a balanced and varied diet is crucial for overall well-being. Including a variety of fruits, vegetables, and other nutrient-rich foods in your diet will contribute to optimal health. As always, individual dietary needs and responses may vary, so it's advisable to consult with a healthcare professional or nutritionist for personalized advice.

How to use mooli in our day-to-day cooking?

Mooli, or white radish, can be a versatile and tasty addition to your day-to-day cooking. Here are some ideas on how to use mooli in various dishes:

1. Raw in Salads:

• Grate mooli and mix it with other salad ingredients like carrots, cucumbers, and greens.

• Add a squeeze of lemon juice, salt, and pepper for a simple and refreshing salad.

Pickled Mooli:

• Slice mooli thinly and pickle it with vinegar, salt, sugar, and your favourite spices.

• Homemade pickled mooli can be a flavourful condiment to accompany various meals.

Stir-Fries:

• Include mooli in stir-fries with other vegetables and proteins like tofu, chicken, or shrimp.

• Its mild flavour absorbs the seasonings and adds a unique texture to the dish.

Soups and Stews:

• Dice mooli and add it to soups or stews. It can bring a slightly peppery taste to the broth.

• Mooli complements well with other winter vegetables in hearty soups.

Mooli Paratha (Indian Flatbread):

• Grate mooli and mix it with whole wheat flour to make a dough for parathas.

• Cook on a griddle with ghee or oil for a flavourful and nutritious flatbread.

Mooli Raita:

• Grate mooli and mix it with yogurt. Add cumin, salt, and a dash of chili powder.

• Mooli raita makes a cooling side dish to complement spicy curries.

Mooli Sabzi (Indian-style Curry):

• Cook mooli with spices like cumin, coriander, turmeric, and garam masala for a flavourful Indian-style curry.

• Serve with rice or flatbread.

Juicing:

• Blend mooli with other fruits and vegetables for a nutritious juice.

• You can add a touch of ginger or lemon for extra flavour.

7 Recipes using Mooli

1. Mooli Paratha (Indian Flatbread):

Ingredients:

• 2 cups whole wheat flour

• 1 cup grated mooli (squeeze out excess water)

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• Salt to taste

• Water for kneading

Instructions:

1. Mix whole wheat flour, grated mooli, cumin seeds, turmeric powder, and salt.

2. Knead into a soft dough using water.

3. Divide into small balls, roll into parathas.

4. cook on a griddle with ghee.

2. Mooli Sabzi (Radish Curry):

Ingredients:

• 2 cups grated mooli

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• Salt and red chili powder to taste

Instructions:

1. Sauté cumin seeds, add onions and ginger-garlic paste.

2. Add tomatoes, spices, and grated mooli. 

3. Cook until mooli is tender.

3. Mooli Ki Kadhi (Radish in Yogurt Gravy):

Ingredients:

• 1 cup grated mooli

• 1 cup yogurt

• 2 tablespoons besan (gram flour)

• 1 teaspoon mustard seeds

• Curry leaves and dry red chilies for tempering

• Salt and turmeric powder to taste

Instructions:

1. Mix grated mooli, yogurt, besan, turmeric, and salt.

2. Temper with mustard seeds, curry leaves, and red chilies. Cook until it thickens.

4. Mooli Kofta Curry:

Ingredients:

For Koftas:

• 1 cup grated mooli

• 2 tablespoons besan

• 1/2 teaspoon garam masala

• Salt to taste

For Curry:

• 1 onion-tomato gravy base

• 1/2 cup cream or coconut milk

• 1 teaspoon kasuri methi (dried fenugreek leaves)

Instructions:

1. Mix grated mooli, besan, garam masala, and salt. Shape into koftas and fry until golden.

2. Prepare a curry base with onions and tomatoes. Add cream or coconut milk, kasuri methi, and koftas.

5. Mooli Moong Dal (Radish and Lentil Soup):

Ingredients:

• 1 cup yellow moong dal (split yellow lentils)

• 1 cup grated mooli

• 1 tomato, chopped

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon mustard seeds for tempering

Instructions:

1. Cook moong dal with grated mooli, tomato, cumin seeds, and turmeric powder.

2. Temper with mustard seeds. Garnish with cilantro.

6. Mooli Thepla (Radish Flatbread):

Ingredients:

• 2 cups whole wheat flour

• 1 cup grated mooli

• 1 teaspoon ginger-green chili paste

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin powder

• Salt to taste

Instructions:

1. Mix whole wheat flour, grated mooli, ginger-chili paste, turmeric, cumin powder, and salt.

2. Knead into a soft dough, roll into theplas, and cook on a griddle.

7. Mooli Ka Achar (Radish Pickle):

Ingredients:

• 1 cup grated mooli

• 2 tablespoons mustard oil

• 1 teaspoon fenugreek seeds

• 1/2 teaspoon turmeric powder

• Red chili powder and salt to taste

Instructions:

1. Heat mustard oil, add fenugreek seeds, and let them splutter.

2. Mix in grated mooli, turmeric, red chili powder, and salt. Cook until mooli softens

Conclusion 

Mooli, or white radish, is a versatile and nutritious vegetable that can be incorporated into various Indian dishes across different categories. From the hearty Mooli Paratha to the refreshing Mooli and Carrot Salad, the mild yet distinctive flavour of mooli adds a unique dimension to your culinary repertoire. Whether enjoyed in traditional curries, pickles, or innovative salads, mooli offers a range of health benefits, including digestive support and immune system boost. Embrace the culinary diversity of mooli in your day-to-day cooking, exploring the rich tapestry of flavours it brings to your table.

Ingredient Ideology | Ways with Vermicelli By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Easy to Make & Amazing to Cherish Vermicelli Recipes

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

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

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

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

Recipe-1] DILKHUSH NUTKHUT VERMICELLI

Ingredients:

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

Ghee-1 tsp

Sugar- 1 cup or as per taste

Honey-2-3 tsp

Green cardamom powder-1/4 tsp

Cashew powder-1 tsp

Almond powder-1 tsp

Raisins- 2 tsp, chopped

Milk-750 ml or as needed

Mava – 100 gms, grated

Condensed milk- ¼ cup

Method:

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

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

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

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

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

Recipe-2] VERMICELLI KHEER SHORTS

Ingredients:

Ghee-1 tsp

Vermicelli- 1 and a half cup, semi roasted

Sugar- 1 cup or as needed

Milk-750 ml or as needed

Green cardamom powder-1/4 tsp

Mava- 1 tbsp. grated

Condensed milk-2-3 tsp

Chopped nuts-2-3 tsp

To layer in the glasses later for serving:

Rabdi- 1 and a half cup

Assorted fresh fruits- 1 cup

Glazed cherries- 1-2 tsp sliced

Rose syrup/ khus syrup-1-2 tsp

Method:

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

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

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

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

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

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

Recipe-3] FUSION FUNDA WALI VERMICELLI

Ingredients:

Butter-1 tsp

Ghee-1 tsp

Brown sugar-1/2 cup

White sugar-1/2 cup

Seviyan-1 and a half cup

White chocolate-1/2 cup melted

Dark chocolate -1/2 cup melted

Milk- 750 ml

Green cardamom powder/ cinnamon powder-1 pinch

Angoori Gulab jamuns- 10-12 pieces

Angoori rasmalai- 10-12 pieces

Cashews-2 tsp chopped

Raisins-2 tsp chopped

Walnuts-2 tbsp. chopped

Dates-2 tbsp. chopped

Rose water-2 tsp

Praline- ¼ cup crushed/ chikki

Rose petals- ½ cup optional for garnish

Edible varq- 1-2 pieces for garnish.

Method:

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

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

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

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

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

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

Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI

Ingredients:

Ghee-1 tsp

Oil-1 tsp

Honey-1 tbsp.

Seviyan- 1 and a half cup

Green cardamom powder-1/4 tsp

Sugar- ½ cup white

Jaggery-1/2 cup grated

Milk- 750 ml

Mava- 50 gms grated.

Condensed milk-1/4 cup

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

Date puree-1/2 cup

Melted dark chocolate/ choco chips- ¼ cup

Method:

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

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

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

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

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

Recipe- 5] KHUSH MIJAZ VERMICELLI

Ingredients:

Ghee- 1 tsp

Butter-1 tsp

Seviyan -1 and a half cup

White sugar- ½ cup

Condensed milk-1/4 cup

Green cardamom powder-1/4 tsp

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

Chopped cashews- 2 tsp

Raisins-2 tsp chopped

Almonds-2 tsp chopped

Dates-2 tsp chopped

Milk- 750 ml

Kesari pedha- 50 gms

Rabdi-1 cup

Method:

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

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

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

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

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

Ingredient Ideology | A Melange Of Desi Flavors To Offer This Festive Season, By: Dr. Kaviraj Khialani- Celebrity Master Chef

It’s Festivity Time- Ganapati Bappa Morya!

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 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 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 | Tri Color Treats The Eve Of Independence Day By: Dr. Kaviraj Khialani- Celebrity Master Chef.

In India, the term "tricolour" refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in 1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya. 

The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.

 The ratio of width of the flag to its length is two to three. In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colours it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from Indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance.

Here are a few of my favourite easy to make recipes with a mix-n-match touch of twist on this auspicious occasion of 15th August!

Recipe-1] TIRANGA SUBZI PULAO

Ingredients:

Basmati rice- 2 cups boiled, divided into 3 parts.

Makhani gravy- for the orange layer- 1 and a half cup

White onion- cashew- coconut gravy- 1 cup for white layer

Green spinach gravy- 1 cup for the green layer

Star anise-1 no for the center garnish.

To assemble the pulao:

Edible food colors which are safe to use may be used to color the rice lightly or just lightly toss them in the respective gravies as well with a little butter.

Fried onions/ birishta- 1 cup

Fried cashews and raisins-1/2 cup

Rose water-2-3 tbsp.

Kewra essence-2-3 tsp

Pure ghee-2-3 tsp

Coriander and mint leaves-1/2 cup chopped

Saffron and milk solution-1/4 cup

For adding into the makhani gravy:

 Saute some cubes of chicken tikka for non veg- or Paneer cubes/ mushroom quarters/ carrot cubes/ soya chunks etc and cook it in the gravy and keep aside.

For adding into the white gravy:

Fried makhanas, cubes of cooked potatoes, grated cheese or cream cheese can be used, for non-veg options use marinated fish or boneless chicken cubes in malai tikka marination.

For adding into the green gravy:

Boiled green peas, cubes of blanched green zucchini, blanched broccoli florets, blanched snow peas, methi paneer koftas, for non-vegetarian options use prawns or shrimps or pahadi chicken tikka sliced.

Method:

1. This recipe is more of a pre-prepared assembly recipe in which we are trying to combine together three different flavors of indian cuisine in one pulao recipe, we can choose veg or non-veg.

2. Once we have prepared the rice as per the divisions and also tossed the veg/non-veg in respective gravies we need to now assemble and layer the pulao in a flat thick bottomed kadai.

3. Spoon in a little ghee at the base of the kadai and then start placing the respective gravy tossed veggies/non-veggies in three sections in the kadai, sprinkle all the biryani garnishes and flavorings all over and then top with the respective colored rice.

4. Place a tava below the kadai, cover with a tight-fitting lid, apply atta on the side or aluminum foil and place some weight on the top and give dum to the tri-colored pulao for 20-25 mins, serve hot.

Recipe-2] TIRANGA PANEER ZAIKEDAAR

Ingredients:

Paneer/ tofu – 400 gms, cut into cubes, divide into three parts.

For the orange marination:

Use a tandoori marinade as always and coat the paneer or tofu cubes and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/tandoor.

For the white marination:

Use a combination of little oil, curd, cream, cashew paste, salt, garam masala powder, ginger-garlic paste and apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

For the green marination:

Use a combination of little oil, curd and green mint and coriander chutney with a little blanched spinach puree as well, green chili-ginger-garlic paste and touch of spices, apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

To serve with:

Green mint and coriander chutney/ assorted dips.

Sliced onion & lemon slices/wedges.

Method:

1. The paneer or tofu preparation in this case also uses three different colors as marination and shall be assembled separately, cooked and then served on the same platter.

2. Being a starter category recipe, we can make this pre-preparation a day prior and keep it refrigerated as well, we can also use chicken or fish for non-veg variations for the same recipe.

3. Once we have cooked the paneer/ tofu skewers as per choice of method of cooking it, we need to assemble the platter to serve this colorful starter.

4. Place the cubes of paneer/tofu de-skewer them on the platter, sprinkle a little lime juice and dash of chaat masala over and arrange the chutneys and other accompaniments by the side and serve hot.

Recipe-3] TRI- COLOURED GRILLED SANDWICHES

Ingredients:

Sliced white/ brown/ multi-grain bread- 12-14 slices

For the orange layer:

Butter-1 tsp to spread on the bread slices

Tandoori mayonnaise/schezuan sauce-2-3 tsp to spread

Tomato slices- ½ cup de-seed and use them.

Salt- pepper- chaat masala to flavor.

For the white layer:

Butter-1 tsp to spread on the bread slices

Eggless mayonnaise-2-3 tsp to spread

Sliced cucumbers-1/2 cup or boiled sliced potatoes-1/2 cup

Salt-pepper- chaat masala to flavor.

Grated cheese-1/2 cup to spread.

For the green layer:

Butter-1 tsp to spread

Mint mayonnaise-2-3 tsp to spread

Shredded green capsicums-1/2 cup

Salt-pepper- chaat masala to flavor.

Method:

1.Pre-prep all the ingredients as per the divisions to get the tri color effect in this bulky grilled sandwich concept, good for a brunch or evening snack.

2. Apply butter and then the flavoured spread on the bread slices, assemble the ingredients as listed and sandwich them.

3.Now the tri color layered sandwiches are ready and assembled, heat up a griller or grill pan and place it carefully to get nice grill marks on both sides turning them carefully and smearing a little melted butter as well when we do that.

4. Once we get a nice grilled effect and golden brown color on our sandwiches, remove them, cut them with a sharp knife into triangles/squares etc and assemble them on the serving platters and serve them with ketchup, hung curd- mint and cucumber dip, green pesto chutney etc and wafers/chips/french fries.

Recipe-4] TRIO SWEET TEMPTATIONS

Ingredients:

For the dessert mix:

Milk- 1 litre boiled

Sugar- to taste

Condensed milk may also be used if desired.

Green cardamom powder-1/2 tsp

Rice paste- ½ cup, raw rice and water to grind- fine paste

Rose water-2-3 tsp

Mava- 100 gms grated

For the orange flavor and color:

Use orange essence

Use orange crush

Use orange segments

For the white layer and flavor:

To be used the way it is add blanched sliced almonds

For the green flavor and color:

Use fresh kiwi fruit puree

Use kiwi crush

Use khus syrup 

For garnishing we can use many options:

praline/chikki can be crushed and used.

Glazed cherries

Meetha paan can be chopped and used

Method:

1. Prepare a basic mixture of the phirni concept by using a thick bottomed saucepan, combine together the milk, sugar to taste, elaichi powder, rice paste and keep stirring it carefully and cook the mixture for around 30-45 mins until nice and thick like custard and well cooked.

2. Turn off the flame and check for sweetness adjust and divide the mixture into three portions.

3. Mix in the ingredients as listed above to get the desired color contrasts in the prepared phirni.

4. Use dessert glasses/ cups and layer the tri-coloured phirni and garnish as desired accordingly.

5. We need to chill this dessert for 2-3 hours in the fridge and then relish the flavors from these layers one by one.

Recipe-5] TRIO COLORED DESI TEMPERED SEMOLINA DISCS

Ingredients:

Semolina/rava-1 and a half cup

Curd- 1 cup sour curd to be used ideally

Salt to taste

Sugar -1/2 tsp

Ginger-1 tsp grated

Green chilies-1 tsp chopped

Water-1/2 cup

For the orange layer-1 carrot to be pureed and used

For the green layer-1/4 cup blanched spinach paste/chutney

baking soda- ¼ tsp for each layer for steaming to be added

we can also use ¼ tsp of eno as well in the layers in place of soda.

oil for greasing and tempering for the discs.

For the tempering:

Oil-2 -3 tsp

Hing-1/4 tsp

Curry leaves- 10-12 no

Mustard seeds-1-2 tsp

Green chilies-2-3 slit/shredded

White sesame seeds-1-2 tsp

Lime juice-2-3 tsp

Coriander and mint leaves- ¼ cup chopped

Water- 2-3 tbsp.

Sugar-1-2 tsp

Salt-1 pinch

Combine together and cook for 1-2 mins.

To serve with: assorted chutneys/ dips of your choice to go along with the snack.

Method:

1. Clean the semolina, add it to a bowl add in the sour curd and add little salt and 2 tbsp. water mix well, cover and keep aside for 20 mins.

2. Prepare the blanched carrot puree and blanched spinach paste as well and keep aside.

3. Now post resting we need to divide the semolina curd mixture into three equal parts.

4. Mix in the carrot puree and spinach puree respectively into their parts and keep one part as white itself.

5. Get the steamer ready meantime with water and slice of lime in the water, get the mould/thali ready and greased with little oil or ghee.

6. Add a little water to all the three parts of the semolina mixture to get it to right dropping texture and add in the baking soda and mix well and pour the mixture into the mould.

7. Start with the green layer first, place it in the hot steamer and cover, steam for 5-6 mins, remove and place the white layer and repeat the steaming process and finally the top layer with the orange semolina mixture and steam once again for 5-7 mins, using a toothpick check if it comes out clean, turn off the flame and let the mixture rest in the steamer for 5 mins.

8. Remove the steamed preparation and loosen the edges with a oiled knife and de-mould it and cut into discs using a round cutter and place it on your serving platter.

9. The last step is to prepare the tempering and once it all comes together and cooks for a couple of minutes, pour the hot tempering over the discs and serve it immediately with assorted dips/chutneys of your choice.

Ingredient Ideology | The Art Of Cooking Wonder Using Air Fryer BY: Dr. kaviraj khialani Celebrity Master Chef

Cooking trends in India have always seen a number of changes every couple of years and we come across a number of Western and globally influenced systems and methods of applying our food to in order to have something new being done and having the foodies and connoisseurs raise their eyebrows with culinary anxiety pangs to relish and cherish something new coming on the plate to please and treat the palates!

While most of us seem to be on track of being aware that health is wealth especially post the pandemic where a lot of concern stayed on with keeping up high on immunity, eating healthy and staying fit in order to keep any contaminations and viruses at length, there also came about a revolution in the style of cooking fried recipes via using air fryers instead of a deep frying kadai full of oil and immersing our foods into it and getting taste and crunch out from it within a few minutes. Here are a few thoughts, ideas and a few recipes which we can try out using air-fryers and satisfy our hunger pangs with a little less guilt!

What Is an Air Fryer?

An air fryer is a countertop cooking appliance that combines a heating element and a powerful fan to circulate hot air, similar to a convection oven. Air fryers produce foods that are crispy outside and moist and tender inside without actual frying. Philips invented the original air fryer and debuted it at a European consumer electronics fair in 2010. Since then, the category has exploded. By some estimates, more than 25 million air fryers were sold in the U.S. over the past two years. Philips’ original brand name, Air fryer, has now become the generic term for the category.

How Does an Air Fryer Work?

Air fryers use convection heat to cook foods so that they are browned and crispy on the outside but remain moist and tender on the inside. Cooking with an air fryer takes less time and makes less of a mess than deep frying or traditional oven roasting. Another plus is that air frying also uses minimal oil. The top section of an air fryer holds a heating mechanism and fan. You place the food in a fryer-style basket and when you turn it on, hot air rushes down and around the food. This rapid circulation makes the food crisp—much like deep-frying but without the oil.

Unlike a deep fat fryer, where food is submerged in hot oil, an air fryer uses convection heat. Air fryers circulate hot air to cook the food, similar to a fan oven and rely on a chemical process known as the Maillard reaction to crisp up the exterior of food, with tasty results.

(The Maillard reaction is an interaction between amino acids—the building blocks of protein—and reducing sugars. It provides the browning of foods and imparts mouth-watering toasty flavors in dishes.)

How Successful has Air Fryer been in India?

“In fact, cooking with an air fryer can be a healthy cooking method as it uses hot air to cook food rather than oil. By using less oil, it can reduce the fat and calorie content of the food compared to deep-frying or pan-frying,” 

As most of the Fried snacks like Samosa, aloo tikki, kulcha, kachori etc can be done in air fryer with minimum amount of oil most of the households with health concern or diet conscious had purchased the same.

It is compact in size which also helps as it required less space in the kitchen.

How comfortable is it for cooking?

Air fryers feature perforated baskets, wire racks, and/or ceramic plates with holes that allow hot air from above to circulate around food at temperatures around 400 degrees Fahrenheit. This cooks the outside first and seals in the moisture. If you’re looking for convenience, you’ll find that some models come with pre-set programs to cook common foods at the touch of a button. You may also have a preference for digital controls – think LEDs and touchscreens – versus analog dials to control time and temperature.

10 popular foods which people can easily made using Air Fryer:

1. French Fries.

2. KFC style Chicken Fry / Koliwada Prawns

3. Paneer Kurkure.

4. Baked Samosa.

5. Aloo Tikki

6. Cookies/ Nankhatai.

7. Pizza.

8. Air fryer chicken.

9. Frozen food Air fried.

10. Bhajji / Pakora / Potato Fritters.

Minus point of Air fryer in India.

As the Average size of Air fryer in India is about 4L, It is found to be too compact and it is a bit expensive if compared to OTG where OTG can be available from 16l size which can allow to cook more quantity at a time.

In India most of the street vendor prefer OTG as it is user friendly and also the quality of the product turn out excellent. Most of the items which are made using batter does not turn up in same taste as deep fried. As microwave also provide slim fry option now people prefer the same over Air Fryer.

And in India as the people are more concern about flavours & taste Air Fryer option has somehow not been a very convincing solution or alternative as well for everyone on the whole as per my survey, inputs and interactions with food professionals and chefs and I wish to appreciate the efforts put in by Mr. Ankit Mane, in helping this feature happen.

   Here are a few recipes which we can try out using an AIR- FRYER at home:

Recipe- 1] CHATPATI ALOO TIKKIYA 

                   Ingredients:

• 2-3 med sized Potatoes

• 1/4 Cup Green peas

• 1 Tbsp Rice flour

• 1/4 tsp Turmeric powder

• 2 tsp Ginger chilli paste

• 1/2 tsp Garam Masala

• 1 tbsp Fresh coriander

• 1-2 tbsp cooking oil

Method:

1. To make this tikki, we need to steam and cook the potatoes.  I have steamed the potatoes in an instant pot. Add some water into the inner pot. Insert a trivet. keep the washed and cleaned potatoes on it, close the lid. Keep the vent in the sealing position. Pressure cook it for a few mins.

1. Cook the peas till soft and cool it.

2. Add the mashed potatoes and peas and mix well

3. Now add the ginger chilli paste, turmeric powder, garam masala, rice flour and salt

4. Mix everything together into a very soft mixture.

5. Make small balls and flatten it in your palms to make small patties

6. Lightly grease the basket of the air fryer

7. Preheat the air fryer at 200 deg Celsius for 5 minutes

8. Arrange the tikkis in the basket

9. Brush the surface of the patty with little oil.

10. Air fry them for 7- 8 minutes.

11. Flip all the patties and air fry them again for 6 minutes to get the crispy delicious aloo tikki.

12. Serve hot or warm with chutney of your choice for example a chutney- mayo dip or a mango pickle mayo chutney.

Recipe- 2] PANEER KA KURKUREDAAR SNACK

INGREDIENTS

400 gm. Paneer – cut into Cubes.

¼ cup All-Purpose Flour/ refined flour.

1 teaspoon Kashmiri Red Chilli Powder

½ teaspoon Garam Masala Powder

½ teaspoon Turmeric Powder

½ teaspoon Ginger Garlic Paste

1 cup Breadcrumbs or crushed Cornflakes can also be used.

Salt to taste

Water as needed

Method:

1.In a mixing bowl add Maida or all-purpose flour, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ¼ teaspoon ginger garlic paste and salt as needed.

2.Add water little by little and make a thick paste.

3.Now add in the cut paneer cubes and mix them well to coat them with the batter.

4.In a plate add in the breadcrumbs/Cornflakes. Roll each paneer cube coated with batter tightly in breadcrumbs. Set aside in the fridge for 10 mins.

5.Load the air fryer tray with the prepared paneer cubes. Set it on 180°C for         8 mins and switch on the air fryer.

6.Shake the paneer rectangular cubes once at the midway mark at 4 mins and continue cooking to ensure even cooking and colouring while cooking inside.

7.Remove the Kurkure Paneer using tongs onto a serving plate.

8.Serve hot immediately with tomato ketchup or green mint chutney (optional) on the side.

Recipe-3] Murgh Alishan Fryer Snack

Ingredients

• 750 gms bone-in chicken thighs and legs

• salt and pepper

• 2 cups chaas or namkeen buttermilk. 

• 2 eggs, lightly beaten.

• 2 cups maida/ refined flour.

• 1 tablespoon cajun spice mix seasoning

• 1 tablespoon garlic paste or powder.

• 1 tbsp. Onion paste or powder.

• 2 teaspoons paprika powder or red chili powder/ chili flakes

• 1 teaspoon salt or as per taste.

• 1 teaspoon black pepper powder

• Cooking oil to spray as needed while getting done.

Method:

 1 Apply salt and pepper on the chicken thighs and legs. In a medium-sized bowl add the buttermilk and eggs and whisk. In another medium-sized bowl add the flour, cajun, garlic powder, onion powder, paprika, salt, and pepper.

2. Using kitchen tongs, coat the chicken pieces in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.

3. Cook at 180 deg Celsius for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.

Recipe- 4] Baked Khushnuma Samosa 

Ingredients:

For making Baked samosa dough:

• 1 cup flour/Maida

• Salt to taste

• 2 -3 tbsp. cooking oil as needed.

For the Khushnuma Samosa Filling:

• 100 gm Paneer, grated.

• ½ cup cabbage chopped

• ½ cup boiled rajma

• 3-4 tbsp. grated cheese

• 4-6 no cherry tomatoes

• 1 teaspoon chili flakes

• 1 teaspoon peri masala

• 1-2 tbsp. veg mayonnaise.

Method:

To prepare the samosa wrappers:

1. Combine together 1 cup flour, salt to taste, ajwain, and 2 tablespoons of oil. Mix them well and make a stiff dough by adding cold water. Rest the dough it for 30 minutes.

To prepare the Samosa Stuffing:

1.For samosa stuffing, in a bowl mix together small grated paneer, chopped cabbage, boiled Rajma, grated cheese cherry tomatoes, salt to taste, red chili flakes, peri masala, and a tablespoon of veg mayonnaise. Combine them to make samosa stuffing and keep them aside.

To shape the samosas:

1.Now divide the dough into 4 to 6 equal parts and roll out one portion.

2.Cut this in the middle into two parts and make a cone shape. Fill the stuffing and seal the edges. Make all samosas like this and brush with oil.

Baking the prepared Samosas finally in Air-fryer:

1.Now Preheat your air fryer by setting the temp at 180 deg celsius and timer at 5min. after that take out the basket and place the samosa in wire basket of the air fryer.

2.Air fry for 15-17 minutes. Your crispy air fried much healthier Khushnuma Samosas are ready. Serve them hot with chutney/ dips of your choice.

Recipe- 5] Dilkhush Double Roti Stuffed Pockets.

INGREDIENTS

•  6- 8 Sandwich Bread Slices

• 1 Onion Finely Chopped

• ½ cup Boiled Sweet Corn

• ½ teaspoon Garlic paste

• 1 teaspoon Italian Spices and herbs

• 1 teaspoon red chili flakes

• ¼ cup Mozzarella cheese Grated

• 2 tablespoons Pizza Sauce

• 1-2 teaspoon Oil – regular or olive oil.

• Salt as needed

• Water as needed

Method:

1. In a mixing bowl add in the finely chopped onion along with ½ cup of boiled sweet corn. Add ½ teaspoon garlic paste, 1 teaspoon Italian mixed herbs, 1 teaspoon red chili flakes, and salt as needed.

2. also add ¼ cup grated mozzarella cheese & mix everything well together and set aside.

4. Now cut off the edges of 6- 8 sandwich bread slices, fill some water in a small plate and carefully dip a slice of bread for a minute.

6. Next gently squeeze out the excess water by pressing it between your palms. The bread should be soft but not soggy with water, place 1-2 tablespoons of prepared veggie filling at the center. Carefully fold the bread slice in half and tightly seal all the edges.

9. Prepare all the bread slices similarly and set it aside. Meanwhile, preheat the air fryer at 180°C for 5-7 mins. place the pizza pockets in the air fryer tray and gently brush it with a teaspoon of oil.

11. Set the air fryer at 180°C for 15 mins. After 6 mins, remove it and brush it with a few drops of oil again. After 15 mins of air frying, bread pizza pockets should be golden brown, crispy, and fully cooked. If not, extend the cooking time by another 1-2 minutes as needed. Serve hot immediately with some tomato ketchup/ chutney on the side. 

On a concluding note: 

While cooking is an art and it involves a mix of skill sets and creative ideas to fall in place with the right balance and approach, trends and styles of cooking foods keep coming our way with a ray of hope and thought processes that make us want to incorporate them into our daily cooking as well. In my opinion, it would be a little difficult for me to accept the air-frying concept and equipment in my personal kitchen since my personal views when it cooking have always been “what it should be” In this context, it refers to the fact that if a pakora or a fritter, batata Vada or a medu Vada has to go through the immersion concept coming out well drained from a hot kadai of oil so be it! to balance the health aspect in that case one could look at a nice workout and burnout session to help the absorption levels in the body so as to not gain or store up calories. 

Happy Cooking!!!

Ingredient Ideology | PASTA TO PERFECTION By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Connecting up flavors and tastes to appease our Compassion.

Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!

Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it fun and so is enjoying it until the last bite!

My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out in fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.

It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in word-of-mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.

Pasta has been known to us in a number of shapes, sizes, patterns, names, and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.

Here are 3 Simple, Easy to Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:

Recipe- 1] MOMENTUM OF PEACE

[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise, and pepper, cooked to perfection]

Ingredients:

Fettucine pasta- 100 gms, boiled to al dente stage.

Fresh sliced mushrooms- 150gms.

For the sauce:

Oil/olive oil-1 tbsp.

Butter- 1tsp

Star Anise- 1 no

Garlic – 1 tsp chopped

Onion- 1 small chopped

Maida- 1 tbsp.

Water/veg stock-2-3 cups.

Salt and crushed black pepper to taste

Mixed herbs & chili flakes to taste

White wine- 30 ml optional

Fresh cream- 60ml

Grated parmesan cheese- 30gms/as per taste.

Parsley- 1 tbsp. chopped

Method: 

1. Prepare all the ingredients for the pasta.

2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready and put it in immediately.

3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.

4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.

5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.

6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and micro greens and serve hot.

Chefs Variations: 

The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer and capsicums.

Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.

For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.

Recipe- 2] ORANGE MYSTIQ

[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]

Ingredients:

Fusilli pasta- 100 gms boiled

For the Sauce:

Oil/olive oil- 1 tbsp.

Butter- 1tsp

Garlic- 1 tsp chopped

Onions- 1 small chopped

Tomato puree- 1 cup fresh

Kashmiri red chili powder-1/2 tsp

Paprika/chili flakes- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.

Refined flour- 1 tbsp.

Veg stock/water- 2 cups

Fresh cream- 2 tbsp.

Grated cheese- 30gms.

Herbs/olives to garnish- 10 gms.

Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.

For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.

Method:

1. Prepare all the ingredients for the pasta.

2. Heat oil and butter in a pan, saute the garlic, onion saute well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.

3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.

4. Serve hot garnished with olives, cheese, fresh herbs and serve.

Chefs Variations:

Try the same recipe with a flavor of kasuri methi- dried fenugreek leaves adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.

For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.

Recipe-3] HARIYALI AUR PASTA

[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]

Ingredients

Spaghetti pasta- 100gms boiled.

For the green sauce:

Fresh basil leaves- 2 cups, stems to be trimmed

Garlic- 1 tbsp. chopped

Chilled water- 2 tbsp.

Olive oil- 4-5 tbsp.

Salt and pepper to taste

Parmesan cheese- ¼ cup

Lime juice- 1 tbsp.

Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup

To add on into the pasta:

Cherry tomatoes- 4- 5 no-cut 1x2

Sliced olives- 4-5 green/black.

Blanched snow peas- 10-12 nos.

Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.

Method:

1. Prepare all ingredients for the pasta.

2. Boil the spaghetti pasta and keep aside.

3. In a blender jar combine ingredients for the green chutney and mix well.

4. Remove into a bowl, keep in the fridge until used.

5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.

6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.

Chefs Variations:

To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic and green chili as well to the chutney and blend it well.

For the pasta, we can toss it in the pan with some olive oil, burnt garlic and chili flakes a little white wine and then add it to the sauce.

Ingredient Ideology | DESI WAYS WITH ARANCINI – SNACKY BITES TO ENJOY By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Arancini a concept from Italian cooking, preparing snack bites using their rice preparation called risotto made with the classic Arborio rice has been a favorite of many of us around the globe by now and somehow it is one of those snacks which can suit the needs of almost all of us to deal with those hunger pangs! The authentic recipe however sticks to their basic recipe and mild flavors be it veg or non-veg it is easy to adapt it here to our taste to make it more Chatpata and interesting to please our palates.

The essential of a good Arancini concept is rice and cooking it right and seasoning it well, the stuffing in the center is an absolute delight to bite into and that feeling when the cheese comes oozing out being served fried piping hot is just too difficult to express in words. Here is an attempt to get that concoction fused in a desi innovative style for all of us to relish.

Recipe-1] CHEESY MUSHROOM ARANCINI

Ingredients:

For the rice and mushroom mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Fresh mushrooms-4-6 med sized, sliced.

Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the mushrooms and capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-2] CORN AND COCONUT ARANCINI

Ingredients

For the rice – corn & coconut mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Boiled sweet corn- 1 cup, crushed.

Tender coconut flesh/malai- ½ cup shred.

Red Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the boiled crushed sweet corn and red capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, tender coconut flesh mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-3] DESI COTTAGE CHEESE ARANCINI

Ingredients

For the rice and cottage cheese mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Paneer-1/2 cup grated

green Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the paneer and green capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-4] ACHARI POTATO & SAUSAGE ARANCINI

Ingredients

For the rice – potato and sausage mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Potato boiled- 1/2 cup grated

Chicken sausages-2 no, chopped.

Mango pickle masala- 1 and a half tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the sausage and boiled mashed potatoes salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mango pickle masala and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot

Recipe-5] SPICED KEEMA MATTAR ARANCINI

Ingredients

For the rice and spiced chicken mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Chicken keema-1 cup

Green peas-1/2 cup boiled.

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the chicken keema and boiled peas, salt, pepper, herbs, spices as per taste and mix well add in the tomato puree, ketchup and mix.

4. Cook on a medium flame for 10-15 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-6] TEMPERED TOFU ARANCINI

Ingredients:

For the rice and tempered tofu mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Curry leaves-5-6 no

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Firm tofu- 1/2 cup, crumbled

Red/green/yellow capsicums-1/4 cup, chopped mix.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the cumin seeds, curry leaves and then add in the onion and garlic for a few seconds, add in the crumbled tofu and colorful capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 3-4 mins, turn off the flame, add in the fresh parsley/ coriander leaves and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.