Ingredient Ideology | Feta To Feast On By : Dr. Kaviraj Khialani- Celebrity Master Chef.

Feta To Feast On 

Feta is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is a crumbly aged cheese, with small or no holes, a compact touch, few cuts, and no skin. Feta is commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses. Its flavor is tangy and salty, ranging from mild to sharp. The color is snow white on the inside and on the surface.

Feta is a brined, white cheese with a soft and creamy texture. Compared to other cheeses, it's low in calories and fat. It also contains a high amount of B vitamins, phosphorus and calcium, which can benefit bone health. Additionally, feta contains beneficial bacteria and fatty acids. While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

The Greek word feta comes from the Italian fetta 'slice', which in turn is derived from the Latin 'morsel, piece'. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels. Traditional Greek feta cheese is made from sheep or goat milk. Feta cheese has few calories than any other cheese, so it a good choice for weight loss. 28 grams of feta cheese contains 75 calories. However, feta cheese is high in sodium, so it is advised to drink plenty of water if you have it. It was originally produced using sheep's milk, although now most commercial makers of feta use cow's milk. Feta is stored and cultured in whey brine, thus giving the cheese its distinctive salty taste.

 If you find the salty brine taste of feta cheese too strong, it is possible to lessen or remove this taste. With 7 grams of fat and only 3 grams of carbs, feta can be eaten by those following the keto diet. Feta's crumbly texture makes it easy to sprinkle on top of salads or soups. True feta fanatics often top it with olive oil and eat it as a standalone item or side dish. Crumbled feta cheese tends to last up to the expiry date stated on the label if it is left unopened. However, as soon as you open your crumbled feta cheese, it will last only about five days if kept in the fridge. If you buy your feta cheese in a wrapped block form, it will last about a month if left unopened.

 5 Health Benefits of Feta Cheese:

• Helps treat Anaemia- associated with low levels of iron, folic acid, Vitamin B-12, anaemia can be naturally treated by consuming feta In a wise and appropriate manner.

• Good for eyes and prevents eye diseases- various studies as we know have suggested that people having healthy diets with good quantity of Vitamin B-2 including feta cheese once in a while have lesser chances of having eye issues.

• Prevents Headache and Migraine issues- since feta has a good balance of nutrients with a sound quantity of vitamin B-2 it has been considered good to consume to prevent issues related to headaches etc.

• Immunity-Boosting Cheese-feta cheese is considered good in a number of ways due to its beneficial properties and offerings towards us which help us to maintain our health in a better way and boosts immunity as well.

• Good for Bones and Gut health – Feta cheese is regarded as a positive source of supporting the health of our bones and gut. It also offers probiotics or bacteria which line our gut as well.

 A Few Culinary Uses of Feta Cheese:

• Salads and Appetizers: Feta is a good choice to work with when it comes to tossing up salads be it veg or non-veg, be it a greek salad or a quick toss chicken salad. The texture and taste of feta blend well with veggies like cucumber, onions, tomatoes, lettuce, cherry tomatoes, olives, roast of grilled chicken/ meats, cold cuts/charcuterie products as well like ham, sausages, salami, bacon, etc. be it a la carte, plated service, buffets or set meals feta has somehow found its place in a number of ways to impress the audience and food connoisseurs.

• Fillings and Stuffing’s: making a choice for a rolled up cigar concept or a stuffing with spinach and mushrooms with a little feta gives a good mouthfeel and richness attached into a chicken breast or even a fillet of meat. What matters of course is the correct temperature and timing of cooking when it comes to involving feta cheese. Over heating or too much heat as well is not really recommended since it dis-integrates the elements of the cheese and visibility goes down as well when it comes to eye appeal in the finished product.

• Ideal to add into Dips: Feta cheese is not only good to add into various other category of dishes on the menu but also when it comes to dipping delicacies to along with crunchy cuts of veggies like carrot sticks, cucumber sticks, white or red radish, olives, lavash, cheese straws, soup sticks, flaky pastry preparations etc. a good dip not only offers a creamy texture but also a punch and bite when it comes to looking for an ideal one and feta adds it just right in the correct proportion.

Here are a few of my all-time favorite recipes using Feta Cheese:

Recipe- 1] CRUNCHY VEG & FETA DELIGHT SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ romaine/ cos lettuce- 1 small bunch

For the body of the salad:

Feta cheese- ¼ cup cubed.

Cucumber-1 med sized, cut into cubes

Tomato- 1 med sized, cut into cubes

Green capsicum-1/2 no, cut into cubes

Red capsicum-1/2 no, cut into cubes

Yellow capsicum-1/2 no, cut into cubes

Black olives- 3-4 no

Green olives-3-4 no

Capers/jalapenos -2-3 no

For non-veg options:

Roast/ grilled chicken/ meat- 1 cup sliced.

Boiled eggs- 2 no cubed.

Anchovy fish/ tuna fish- ½ cup tinned

Luncheon meat/ canned processed meat- ¼ cup cubes

Poached fish/ shrimps etc- 1 cup 

For the dressing of the salad:

Olive oil- ¼ cup

Mustard paste- 1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Lime juice/ white vinegar/ balsamic vinegar- 2-3 tsp

Sugar-1/4 tsp

Flax seeds/ sunflower seeds/ chia seeds- 1-2 tsp

Parsley- 2 tsp chopped

Raisins- 2-3 tsp chopped

Almond flakes- 2 tsp

For the garnish of the salad:

Micro- greens- ½ cup

Fresh assorted herbs like basil/ thyme/ rosemary- a few sprigs

Cherry tomatoes- 3-4 no cut 1 x 2

Crushed black pepper- ¼ tsp

Feta cheese- 100 gms, crumbled.

Method:

1. Pre-prep all the ingredients for the crunchy veg and feta salad.

2. Place the lettuce leaves in chilled water to retain their freshness and texture.

3. Mix up all the ingredients for the dressing in a jar or small bottle and shake it well/ mix well if using a mixing bowl. I usually prepare these kind of dressings ahead of time and keep them refrigerated for a week or so.

4. Just before serving the salad, we need to have the salad plate ready and a mixing bowl to toss up the body of the salad with the dressing.

5. Drain up the lettuce leaves and pat dry them, place them on the salad plate, top it up with the prepared salad, garnish appropriately and serve immediately.

Recipe- 2] HERBED SPINACH WITH FUNGI AND FETA CHEESE ROLLS

Ingredients:

For the dough/ wrapper of the rolls:

Maida- 1 cup

Salt-1/4 tsp

Oil-2 tsp

Pepper powder-1 pinch

Egg yolk-1 no, optional

Warm water as needed.

We can ideally also use readymade wrappers/ spring roll covers which are readily available as well.

For the Feta and Fungi filling:

Fresh button mushrooms- 100 gms, thinly sliced

Spinach leaves- 1 bunch, cleaned- blanched, fine chopped

Pine nuts/ roasted crushed peanuts- 2-3 tbsp.

Feta cheese- 100 gms, crumbled

Olive oil- 2 tsp

Garlic- 1 tsp chopped

Onion-1/2 chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Maida-1 tsp

Maida- water paste for sealing the rolls

Oil- to deep fry the rolls.

Method: 

1. Decide between using ready to use wrappers or prepare the dough using maida and keep it aside to rest for 20 mins, divide into 12-14 equal portions and roll them out very thin using little dry maida.

2. Prepare the ingredients for the filling, heat olive oil and saute onions, garlic, add in the mushrooms, spinach, nuts, seasonings, herbs, chili flakes and cook on a medium flame for 3-4 mins, add in the maida and mix well.

3. Once the mixture starts cooking and excess moisture is absorbed and or evaporated, turn off the flame and then add in the feta cheese, mix lightly and keep aside to cool.

4. Place the feta filling on each rolled out portion and apply little sealing liquid on the sides, roll it up like spring rolls and deep fry in medium hot oil and fry until lightly golden browned. Drain off excess oil and serve hot with dipping sauces.

Recipe- 3] INDO FUSION MINCED MEAT WITH FETA

Ingredients:

Oil-2 tsp

Butter-2 tsp

Bayleaf- 1 no

Peppercorns- 3-4 no

Garlic- 1 tsp

Onion-1 small chopped

Tomato-1 small chopped

Mincemeat/ mutton keema- 250 gms

Green peas-1 cup par boiled.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes- ½ tsp

Garam masala powder-1/4 tsp

Tomato puree-1/2 cup

Chili sauce- 2 tsp

Water-1/2 cup

Tomato ketchup- 2-3 tbsp.

Boiled macaroni pasta- 1 cup

Boiled mashed potatoes- 3-4 med-sized.

White sauce- 1 and a half cup

Fresh cream- 2-3 tbsp.

Grated cheese- ½ cup

Black olives- 6- 8 no

Green olives- 5-6 no

Method:

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

2. Heat oil and butter in a pan and add in the whole spices and onions, saute them for a couple of minutes, add in garlic, and mincemeat.

3. Saute the keema on a medium-high flame for few mins, add in the masala and herbs, chili flakes, salt and pepper to taste.

4. Add in tomatoes, puree and bhunao the keema for 4-5 mins to get over with the raw ness in the mincemeat.

5. Add in little water and allow the mincemeat to cook on a low flame for 20-25 mins, add in the green peas and mix, cook for 10 mins, finally add in the chili sauce, tomato ketchup and mix well.

6. Now grease a baking dish and pre-heat oven to 180 deg celsius and start layering the dish starting with keema mix, white sauce, macaroni pasta, cheese and then mashed potatoes, followed by keema again, top it up with cheese on the top and drizzle little cream as well. Place the dish for baking for around 15- 18 mins, and remove. Finally garnish it with the olives and fresh herbs and serve it hot with garlic bread, assorted bread rolls etc.

Recipe-4] MARINATED TOMATO – OLIVE & FETA BITES

Ingredients:

For the base of the canapes:

Sliced french bread/ baguette- 10-12 pieces

Brown bread/ white bread- 4-5 slices, cut into shapes

Olive oil- 2-3 tbsp. to drizzle and toast the base

For the topping:

Feta cheese- ½ cup crumbled

Shallots- 10-12 no sliced

Olive oil- 2-3 tbsp.

Garlic- 2 tsp chopped

Tomato- ½ cup chopped

Salt and pepper to taste

Red capsicums-1/2 no fine chopped

Mixed herbs- ½ tsp 

Balsamic vinegar- 2 tsp

Chili flakes-1/2 tsp

Tomato ketchup- 2-3 tsp

Walnuts- 2-3 tsp chopped

Fresh basil leaves- 8-10 no

White wine- 2-3 tbsp.

Olives- 3-4 no sliced, black or green

Method:

1. Pre-prep all the ingredients for the quick fix snack bites.

2. Apply or brush a little olive oil on the base or choice of bread being used, pre-heat the oven to 180 degrees celsius and toast it for 3-4 mins, remove and keep aside.

3. Heat oil in a pan, saute the garlic, shallots for a couple of mins, add in the capsicums and seasonings, herbs, chili flakes, tomatoes, wine and cook for 4-6 mins.

4. Turn off the flame add in the balsamic vinegar, and all other ingredients including feta and nuts. Mix lightly and keep aside.

5. Just before serving we need to assemble the canape bites on the toasted bread pieces by spooning over the mixture and garnish it appropriately with fresh herbs, micro- greens, olives etc 

Recipe- 5] AIOLI AND FETA STUFFED CHICKEN BREAST

Ingredients:

For the chicken breast marination:

Boneless chicken breasts- 400 gms, without bones and skin.

Oil- 2-3 tbsp.

Salt and pepper to taste

Fresh herbs- ½ tsp

Garlic- 1 tsp chopped

Soya sauce- 2 tsp

Red chili sauce- 2 tsp

White wine/ vinegar- 2-3 tsp

Roasted crushed fennel seeds- 1-2 tsp

For the stuffing of the chicken breasts:

Feta cheese- ½ cup crumbled

Assorted nuts- 2-3 tbsp. chopped

Sliced mushrooms-1 cup

Garlic-1 tsp chopped

Onion- 1 small chopped

Parsley-2 tbsp. chopped

Breadcrumbs- ½ cup

Melted butter-1/2 cup

Grated processed cheese-2-3 tbsp.

Salt and pepper to taste

To serve the chicken breasts:

Sliced tomatoes-1/2 cup

Onion rings- ½ cup

Assorted lettuce leaves- 1 cup

Sliced lime- 5-6 no

Olives/jalapenos/pickled veggies- as desired.

Method:

1. Prepare all the components and ingredients for the chicken recipe.

2. Clean, wash and pat dry the chicken breasts, apply the marination and mix well and keep aside for 12- 15 mins.

3. To prepare the stuffing for the chicken breasts, warm up the butter in a pan add in the garlic, onions, saute for a few mins, add in the mushrooms, salt, pepper, herbs, chili flakes, breadcrumbs and mix well.

4. Cook the mixture for a couple of mins and turn off the flame, cool for 10 mins and then add in the parsley, feta and processed cheese, mix.

5. Stuff the chicken breasts, close the edges beating it a little with the back of a knife and place them on a roasting tray, cook it in the oven for 15- 18 mins at 180 degrees celsius, cover with aluminium foil and cook if the heat gets too high. Using a knife cut and check once chicken is cooked. Remove and serve hot. Garnish the plate with fresh crispy cuts of veggies and enjoy the chicken with a splash of fresh lime juice.

Recipe- 6] VEGGIE PAN PASTA WITH FETA 

Ingredients:

For the Pasta:

Spaghetti pasta/your choice- 150 gms, boiled

Olive oil- 2-3 tbsp.

Garlic- 2 tsp chopped

Onion-1 small chopped

Red capsicum- ½ cut into strips

Yellow capsicums-1/2 cut into strips

Green capsicums- ½ cut into strips

Salt to taste

Crushed black pepper to taste

Garam masala powder-1/4 tsp

Fresh basil- 6-8 leaves

Chili flakes-1/2 tsp

Tomato sauce- 1 cup

Water/stock-1/2 cup

Red chili sauce/tabasco-1-2 tsp

Peanut butter-2 tsp

Tomato ketchup- 2-3 tbsp.

Fresh cream – ½ cup

Feta cheese- 150 gms, crumbled

Breadcrumbs-1/2 cup

For the assorted choice of veggies:

Roasted/ fried cubes of eggplant

Blanched cubes of zucchini- green/yellow

Blanched broccoli florets

Blanched asparagus spears

Blanched baby carrots

Artichoke/ bamboo shoots/ water chestnuts

To serve with:

Assorted bread rolls

Herbed bread

Focaccia bread

Whole wheat and flaxseed rolls

Method:

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

2. Boil water add in a little oil and salt and boil the pasta of your choice until just firm to the bite/ al dente stage, drain the water, refresh the pasta and keep aside.

3. To prepare the pasta in the pan, heat oil and add in the garlic, onions and saute for a few seconds. Add in the choice of veggies as desired from the list and add seasonings, herbs, chili flakes, and little water/stock and allow the veggies to get cooked.

4. Add in the sauces, add in the cooked pasta and peppers, give it all a nice mix, simmer the pan and cook for 3-4 mins. Add in a little fresh cream, herbs, peanut butter and mix well, cook for another 2 mins, turn off the flame.

5. Finally portion the feta crumbles on the top just before serving and add a touch of finesse with olives, micro-greens, herbs of your choice, etc. serve hot.

Ingredient Ideology | Twist Of Taste From MexicoBy : Dr. Kaviraj Khialani- Celebrity Master Chef.

Twist Of Taste From Mexico

Colorful & Vibrant mexican delicacies to Indulge into.

The flavors of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos, and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to cornmeal, tortillas, jalapenos, peppers, and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

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

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

Recipe-1] MEXI- BEAN VEGGIE SOUP

Ingredients:

Oil/ olive oil-1 tbsp.

Garlic- 1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato- 1 small peeled and cubed

Kidney beans/ rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/ water- 3-4 cups

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

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves- 2 tsp chopped.

Method:

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

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

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

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

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/ purple- white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber- 1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2 -3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/ sunflower seeds- 2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

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

Method:

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

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

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

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

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

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells- 10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

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

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

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

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

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis- 4-6 no

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

For the filling of chimichangas:

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

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

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

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

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

Method:

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

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

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

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

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

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

Recipe-5] TEX- MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf- 2 no

Pepper corns- 4-5 no

Sliced onions-1 no

Garlic- ginger-1 tsp chopped

Slit green and red chilies- 2-3 each

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

Salt and pepper to taste

Chili flakes-1/2 tsp 

Mixed herbs-1/2 tsp

Saffron- 8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

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

Salt and pepper to taste

Garlic- ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine- 2-3 tbsp.

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

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

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

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

To assemble:

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

Cheese- 3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

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

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

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

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

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil- 1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water- as needed.

For the stuffing:

Brownies- ½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

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

Method:

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

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

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

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

Brief About Writer

Ingredient Ideology | The Cheesecake MedleyBy: Dr. Kaviraj Khialani- Celebrity Master Chef.

Delicious- Delectable -Dynamic

While the concept of cheesecake goes a long back in time and history when it is said that the romans spread the tradition of making cheesecake from Greece to all across Europe and ever since New York created some of the world’s best variety recipes in cheesecakes it has gained popularity all across the globe being a favorite pick – n – choice for food lovers and connoisseurs.

The traditional greek cheesecake used ricotta cheese and these cheesecakes were sweetened with honey and while some used flour blended with the cheese and then baked and some used a crusty base for the cheesecake. Most Americans have grown up eating the crunchy crushed cookie or digestive biscuits or crackers being powdered and set with butter at the base of a well flavoured cheese mixture which would chill and set on the base and come out wonderfully perfect when sliced.

While technically speaking cheesecakes are a version of pies and not cakes since the base structure is usually unleavened. Most baked variety of cheesecakes use a custard base for the fillings comprising of milk, sugar, eggs, salt, vanilla and other flavorings in addition to the cheese. A small amount of flour, corn starch, arrowroot and potato starch can be found in some cheesecake recipes as well to help stabilise the mixture.

While the varieties remain numerous and versatile with the concept of cheesecakes from eggless, with egg, baked, no –bake, set and chilled, vegan and wow some keto cheesecakes and more, there is something in store for each one of us!

Here are a few simple and easy recipes to try and enjoy with Cheesecakes!

Recipe-1] FRUITY MELANGE CHEESECAKE

Ingredients:

For the Fruity mixture

Mango pulp/ Strawberry pulp-2 cups

Sugar-1/2 cup

For the base with biscuits:

Digestive biscuits/crackers- 8-10 no

Melted butter-1/4 cup

For the cheesecake:

Cream cheese-130 gms

Condensed milk- 130 ml

Vanilla essence- ½ tsp

Fresh cream- 50 ml

Mango pulp-2-3 tbsp.

For the topping:

Fruit pulp- ¼ cup of your choice

Corn flour-1 tbsp.

Water-2 tbsp.

Sugar-2 tbsp.

Method:

1. For the fruity mixture- prepare a smooth pulp from the mangoes.

2. Cook the mango puree and sugar on a low flame until it starts to bubble, remove and cool it down completely.

3. For the biscuit base, grind the biscuits in a food processor and add melted butter and churn it well to a smooth texture.

4.Place the crumb and butter mixture into a tin for the cheesecake and using a spoon press it down well on all sides, and chill the mould for 30-45 mins.

5. Pre-heat the oven to 150 degrees Celsius. in a bowl combine the cream cheese, condensed milk, vanilla essence and mango puree and blend it well to a smooth texture add in the cream and blend again.

6.Pour the above mixture on the biscuit base in the tin and cover the base of the tin with aluminium foil, place it in a little water bath in the baking tray and place the tin for baking in the oven 25-35 mins until the surface is firm to touch and the texture is a little wobbly.

7.Remove and cool and cover it with a cling wrap and refrigerate the cheesecake for 10-12 hours. For the final topping, in a pan combine mango puree with corn flour water and sugar and stir well cook on a medium flame until it leaves the sides of the pan, cool completely. Fill into a piping bag with a nozzle and gently de-mould the chilled cheesecake and start decorating with the prepared fruity topping, pipe or cover it well and allow to chill for another 2-3 hours and slice and serve garnished with fresh mango & mint leaves.

Recipe-2] NEW ERA NEW YORK CHEESECAKE

Ingredients

For the cheesecake crust:

 Powdered digestive biscuits/crackers-1 cup

Melted butter-1/2 cup

Brown sugar/grain sugar-2 -3 tbsp.

For the cheesecake filling:

 Full cream, whipping variety-2 cups

 Cream cheese, mild salted is fine-2 cups

 Vanilla essence-1 and a half tsp

Sugar- ¾th cup

Yogurt/curd-1/2 cup thick 

Method:

1. To prepare the crust, in a mixing bowl combine together the powdered crackers, melted butter and sugar and mix them well, place the mixture at the bottom of a cheesecake tin and press it well to settle, chill for 1 hour.

2.In a separate mixing bowl, combine and beat up together the cream cheese, yogurt, vanilla essence until nice and fluffy, separately whip up the full fat cream in another bowl, now fold it into the cream cheese mix and blend.

3. Pour the above mixture onto the chilled crust as prepared and spread it evenly all across the tin, allow to set and chill for 3-4 hours, remove, de-mould it and cut into wedges and top up with the berry sauce or toppings and serve.

Recipe-3] VEGAN COFFEE CHEESECAKE

Ingredients

To prepare the crust/base:

Cashews/almonds/walnuts-3/4th cup

Dates-1 cup, chopped

Raw cocoa- 2 tbsp.

Vegan coconut oil- 2 tbsp. melted

For the filling for the cheesecake:

Raw cocoa-1 tbsp.

Vegan coconut oil- ½ cup

Dates-1/2 cup chopped

Raisins-2 tbsp. chopped

Lime juice-2 tbsp.

Cashews-1 and a half cup, soaked for 2-3 hours

Coconut milk-1/2 cup

Coffee powder-2 tsp.

Warm water-1/2 cup

Method:

1. To prepare the base for the cheesecake, using a food processor combine together the nuts, dates, coconut oil and cocoa and blend it to a smooth texture, assemble it at the bottom of a removable cheesecake tin and press it well, chill the base for 30 mins.

2. To get together the filling for the cheesecake, using the blender jar prepare a paste of the dates and little warm water and then add in the drained cashews and cocoa and oil, coconut oil and blend it all well, remove into a bowl and add in the lime juice and instant coffee and mix well.

3. Transfer the prepared mixture into the chilled base tin and spread it evenly using a spatula. Continue to chill the cheesecake for 2-3 hours, remove and de-mould carefully, dip a knife in hot water and neatly slice up the cheesecake and serve with a hot cuppa coffee!

Recipe-4] THE CHOCOLATE LOVERS CHEESECAKE

Ingredients

For the crust for the cheesecake:

Chocolate cookies/crackers/biscuits- 200 gms

Almonds/walnuts-2 tbsp. chopped.

Butter- 120 ml, melted

For the chocolate cheese filling:

Powdered sugar-1/2 cup

Whipping/full fat cream- 220 ml

Dark chocolate- 250 gms, melted.

Vanilla essence-1 tsp

Cream cheese- 350 gms

For decorating the cheesecake:

Ganache topping with cream and chocolate combination can be used.

Assorted shavings/chocolate garnishes/fresh fruits etc as desired to decorate.

Method:

1. To start with this delicious cheesecake recipe let us first start with the base crust for the same by using a food processor the chocolate cookies/crackers into crumbs along with the nuts and melted butter and getting it all together.

2. Prepare a loose bottomed cheesecake tin or mould and set the prepared base mixture and spread it evenly and press it using a spatula or spoon, allow to set and chill in the fridge for 1 hour.

3. Now to continue with the filling, in a mixing bowl beat up cream cheese, vanilla essence, powdered sugar and add in the melted chocolate and using a spatula mix it all well, separately whip up the fresh cream to soft peak texture and fold it into the cheese and chocolate mixture.

4. Pour this mixture into the prepared chilled cheesecake base tin and spread it evenly all over and allow to chill and set for 2- 3 hours and then remove, carefully demould, decorate with whipped cream, ganache topping, cherries, mint etc and serve.

Brief about Writer: Chef Kaviraj Khialani

Ingredient Ideology |The Ravishing Ravioli By Dr. Kaviraj Khialani- Celebrity Master Chef

The Ravishing Ravioli

Fresh home-made pasta varieties to relish

Italian cooking is one of the favorites of many of us and the very name of pasta and pizzas is so very inviting and mesmerizing. The basic of this universally accepted cuisine revolves around a few choice of ingredients which suit almost all of us and it starts from the varieties it has to offer from vegetarian to poultry, meat, seafood and even vegan in today’s times.

The word pasta as it goes back into history was all hand crafted and the chefs have designed some really amazing creative pieces of art with shapes and sizes of pasta which today are on menu cards across the globe with everyone’s own little twist of taste and flavors modifying it to suit the need of every guest and foodie.

To me ravioli has been a very exciting experience since it is possible to stuff these two sheets of pasta sheets with almost anything you can think of as your most favorite to the unusual combinations as well come out really well when tried out with a little open mind and out of the box. The concept of a ravioli is to place a filling between two sheets of pasta and seal the edges, ensure they open during boiling or frying and then they are tossed in a sauce or served with a dip when fried.

Innovation with ravioli from my kitchen include cheesy chicken tikka olive ravioli with creamy makhani sauce, palak aur soya ki ravioli tossed in a coriander peanut pesto sauce, shrimps cooked with butter garlic and dill leaves stuffed into a ravioli and then fried, served with a mayonnaise based tangy desi cocktail dip and the list goes on and on.

Here are a few of my all-time ravioli recipes to try out in your kitchens and enjoy the ravioli delicacies!

Recipe-1] CHEESY RAVIOLI WITH WALNUT PESTO

Ingredients

For the Ravioli dough:

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the cheesy stuffing:

Oil-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Cottage cheese-1/2 cup grated

Green capsicum-1/2 chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Cheese-2 tsp grated

For the walnut pesto:

Basil leaves- 1 cup

Garlic-1 tsp

Walnuts- 4-6 no

Olive oil/oil- 2 tbsp.

Chilled water-2 tsp

Lime juice-2 tsp

Salt and pepper to taste

Parmesan cheese/ cheese-2 tsp grated.

Method:

1. Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.

2.Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely.

3.Using a chutney grinder, combine all ingredients for the pesto and churn them all into a nice chutney concept, remove and keep chilled.

4. Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.

5. In a bow toss together the prepared pesto sauce with the ravioli and add cheese, cherry tomatoes and olives, basil etc and serve as a pasta snack or a mini meal concept.

Recipe-2] FRIED KEEMA MATTAR RAVIOLI

Ingredients

For the Ravioli dough:

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the keema mattar stuffing:

Oil-2 tsp

Ginger-garlic-chili paste-1 tsp mix

Onion-1 small chopped

Chicken keema-1 cup

Green peas-1/4 cup boiled

Salt to taste

Garam masala powder-1/2 tsp

Tomato puree-2 tbsp.

Coriander powder-1 tsp

Mixed herbs and chili flakes to taste.

Water to cook the keema.

Cheese- 2 tsp grated.

Oil to deep fry the ravioli.

For the dip:

Tomato ketchup/ sweet chili sauce/ hot garlic sauce can be served.

Method:

1. Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of the same size, side by side.

2. Heat oil in a pan and saute the ingredients for the stuffing and cook the onions until light pink, add in the chicken keema and peas, salt and all masalas, tomato puree and saute for 2-3 mins, reduce the flame add little water just to cook the keema and dry it at the end, cool and add cheese.

3. Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and deep fry in medium hot oil for 3-4 mins and remove, drain excess oil on a kitchen paper.

4. Serve the fried chicken keema mattar ravioli with assorted dips or sauces of your choice.

Recipe-3] NUTTY SPINACH STUFFED RAVIOLI

Ingredients:

For the Ravioli dough:

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Saffron water-few drops

Egg-1 no optional

Warm water-as needed.

For the nutty spinach stuffing:

Oil-2 tsp

Garlic-1 tsp chopped

Spinach-1 cup blanched and chopped

Salt, pepper, herbs, chili flakes to taste

Cheese- 2 tsp grated

Nuts- almonds/cashews/walnuts-2 tsp chopped

To serve with:

Mayonnaise-chili dip/ hung curd dips/ assorted sauces of your choice.

Method:

1.Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.

2.Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.

3. Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.

4. Serve the cooked ravioli with assorted dips and sauces of your choice.

Recipe- 4] RAVIOLI WITH BASIL AND SAUSAGES

Ingredients:

For the Ravioli dough:

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the stuffing:

Oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Chicken sausages-2-3 chopped

Salt, pepper, herbs and chili flakes to taste

Cheese- 2 tbsp. grated

Fresh basil-4-5 leaves cut.

For the tomato herb sauce:

Olive oil/ oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Tomato puree-1 cup

Salt, pepper, herbs, chili flakes to taste

White wine-2 tsp- optional

Sliced green/black olives- 3-4 no

Fresh parsley/basil- 2 tsp

Method:

1.Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.

2. Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.

3. Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.

4. Prepare the sauce in a pan add oil, garlic, onion saute until pink, add tomato puree, salt, pepper, herbs, chili flakes, wine and cook for 3-4 mins, add sliced olives and parsley/basil and add in the cooked pasta and toss it for 1-2 mins. Garnish with cheese, basil and serve hot.

Recipe-5] RAVIOLI WITH TOFU & GARDEN VEGGIES

Ingredients

For the Ravioli dough:

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the tofu- veg stuffing:

Oil-1 tsp

Garlic-1 tsp chopped

Extra firm tofu- ½ cup crumbled

Sliced mushrooms-3-4 no

Boiled sweet corn-2-3 tbsp. crushed

Salt, pepper, herbs, chili flakes to taste

Grated cheese-2 tbsp.

Dipping sauces:

Tomato chili sauce/ sweet garlic dip/ mayonnaise chili/ schezuan dip.

Method:

1.Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.

2. Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.

3.Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and deep fry in medium hot oil for 3-4 mins and remove, drain excess oil on a kitchen paper.

4. Serve the fried tofu & garden veggie ravioli with assorted dips or sauces of your choice.

Recipe-6] SEAFOOD RAVIOLI

Ingredients:

For the Ravioli dough:

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the stuffing:

Oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Shrimps-1/2 cup chopped

Salt, pepper, herbs, chili flakes to taste

Soy sauce-1 tsp

Red chili sauce-1 tsp

Cheese-2 tbsp. grated.

For the cream sauce:

Oil-2 tsp

Butter-1 tsp

Maida-1 tsp

Garlic-1 tsp chopped

Prawns- 10-12 med sized

Salt, pepper, herbs, chili flakes to taste

Fresh cream-1/2 cup

Water/fish stock-1 cup

Cream cheese-2 tsp

Fresh herbs/olives/cherry tomatoes.

Method:

1.Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.

2. Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.

3. Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.

4. To prepare the cream sauce for seafood ravioli, heat oil and butter in a pan add in the garlic, maida and saute for 30 seconds, add in the fish stock /water and salt, pepper, herbs, chili flakes to taste, add a little saffron water as well for a nice shade. As the sauce starts thickening, reduce the flame and slowly add in the full fat cream and cream cheese and blend it well then add in the cleaned prawns and cook for 4-5 mins.

5. Once the sauce is ready add in the cooked ravioli and toss it carefully in the pan and serve hot garnished with fresh herbs, cherry tomatoes, cheese, olives, etc.

Brief about the Writer:

Ingredient Ideology | MUFFINS TO MUNCH By Dr. Kaviraj Khialani- Celebrity Master Chef

MUFFINS TO MUNCH 

FUN TO BAKE & YUMMY TO RELISH!

The word Muffin comes from the French word ‘Moufflet’ which is described as freshly baked small round bread-like bakery products with a sweet taste and best served warm. Muffins are known to be British and American specialties while the British muffins have a flat shape and a hollow inside and the American ones are more like bread cooked in a muffin mould or pan. Muffins can be sweet as well as savory and are usually available such as cornmeal & cheese muffins or sweet ones like the famous blueberry, chocolate chip, lemon or banana flavored as well. 

They are often eaten for breakfast, brunches, evening high-teas, and tea, coffees are also usually found accompanied along with muffins. While we find cupcakes being topped and decorated and loaded with frostings and icings, muffins usually wear a sober look when it comes to their presentation.

 Muffins are single-serving bread that rises with the help of baking powder, baking soda and eggs, instead of yeast. They tend to be sweet and somewhat moist but a little heavier than a cupcake. Muffins are so easy to make that if one is a beginner after cookies it should be the next great baked goodie to be tried out and experimented!

Here are five ways with muffins for bakery lovers!

Recipe-1] THE VERY BERRY MUFFINS

Ingredients

2 cups maida/ refined flour

¾ cup grain sugar

1 cup blueberries

¼ cup butter

1 and a half cup milk

1 tbsp. baking powder

¼ tsp baking soda

Pinch of salt

1 tsp lime juice

1 tsp vanilla essence

Method:

1. Pre-heat the oven to 180 degrees Celsius, grease and line up the muffin tins.

2. Sieve the flour with salt, baking powder, baking soda and keep aside.

3. Coat the berries with 1 tsp maida and keep aside.

4. In a bowl add milk, lime juice, butter, vanilla essence and sugar and stir well to combine the ingredients.

5. Gradually add in the dry ingredients using cut and fold method using a spatula and ensure proper mixing, avoid lumps and do not over mix as well.

6. Lastly fold in the coated berries into the muffin mixture and give it a light mix, fill the muffin mould 3/4th and allow to bake for 15-18 mins and check with a toothpick if comes out clean. Allow to cool on a baking rack for 20 mins and store/serve.

Recipe-2] ALMOND COCONUT MUFFINS

Ingredients

2 cups maida/ refined flour

2 eggs

½ cup butter

½ cup milk

¾ cup grain sugar

½ cup desiccated coconut

¼ cup chopped/sliced almonds

1 and a half tsp. baking powder

1 pinch salt

1 tsp vanilla essence

½ tsp almond essence-optional.

Method:

1. Pre-heat the oven at 180 degrees Celsius and grease and line up the muffin mould and keep them ready.

2. Sieve the flour, salt, baking powder and keep aside.

3. In a mixing bowl cream together the butter and sugar using a hand blender until light and fluffy, add in the eggs a little at a time, add in the essence, milk, and beat it all well.

4. Carefully add in the dry ingredients a little at a time and using a spatula and fold it along, also add in the almonds and coconut, and with a light hand blend them all in.

5. Pour in the mixture into the muffin mould and fill them a little over halfway in the mould and allow to bake for 14- 16 mins and once the toothpick comes out clean from the center of the muffins, remove them allow to cool for 20 mins and then store/serve.

Recipe-3] HEAVENLY BLESSED CHOCOLATE MUFFINS

Ingredients

2 eggs

2 cups maida/ refined flour

1 cup grain sugar

½ cup butter

½ cup milk

Salt a pinch

2 tsp baking powder

1 tsp vanilla essence

1 cup choco chips

Method:

1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould grease and line them up.

2. Sieve together the flour, salt, baking powder and keep aside.

3. In a mixing bowl using a hand blender combine and beat together the sugar and butter for a couple of minutes.

4. Add in the eggs and continue beating until light and fluffy, add in the essence, add in the dry ingredients and slowly mix them all in, finally add in the milk and get the mixture to the right dropping texture and add in the choco chips and using a spatula gently mix them in.

5. Now spoon this mixture into the prepared muffin mould and allow to bake for 20-25 mins or until done. Remove and allow to cool for around 30 mins and then store/serve.

Recipe-4] PEANUT BUTTER FRUITY MUFFINS

Ingredients

3 large ripe bananas

2 eggs

½ cup crunchy peanut butter

1 and a half cup maida/ refined flour

4 tbsp. honey

2 tsp vanilla essence

A pinch of salt

1 tbsp. baking powder

½ cup choco chips or assorted sliced nuts.

Method:

1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould and keep ready.

2. Sieve the flour with a little salt and baking powder and keep it aside.

3. In a mixing bowl, combine the mashed bananas, peanut butter, honey, eggs, and vanilla essence, and using a hand blender blend it all well.

4. Now fold in the dry ingredients gently using a spatula and ensure proper mixing, also add in the choco chips or assorted nuts of your choice.

5. Spoon the muffin mixture into the prepared mould and allow to bake for 18-20 mins or until done and allow to rest and cool for around 20 mins upon baking and then store/serve.

Recipe-5] POWER PACKED WHOLE WHEAT MUFFINS

Ingredients

1 cup wheat flour

1 egg

½ cup butter

½ cup sugar

Pinch of salt

½ cup hot water

½ cup chopped dates

½ tsp baking powder

½ tsp baking soda

¼ tsp cinnamon powder

½ tsp vanilla essence

Method:

1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould and keep ready for baking.

2. Sieve the flour with salt, baking powder, baking soda, cinnamon powder and keep aside.

3. Soak the dates in hot water for 8-10 mins and keep them aside.

4. In a mixing bowl combine together butter and sugar and cream it up well using a hand blender.

5. Add in the eggs beat until light and fluffy, add in the dates and blend them in well, finally add in the dry ingredients into this bowl and using a spatula mix it all up well.

6. Pour the mixture into the prepared muffin mould and allow to bake for 15- 20 mins or until just baked enough. Remove and allow to cool for 30 mins and then store/serve.

Ingredient Ideology | THE CARROT CONNECT By Dr. Kaviraj Khialani- Celebrity Master Chef

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

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

Here are a few health benefits of Carrots:

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

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

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

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

The main plant compounds in Carrots are:

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

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

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

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

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

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

Here are a few of my favorite Recipes with Carrots.

Recipe-1] HERBED CARROT AND PUMPKIN SOUP

Ingredients:

Carrots- 250 gms, peeled and roughly cut

Yellow pumpkin- 100 gms, peeled and cubed

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onions- 1 small chopped

Celery-1 stalk chopped

Salt and pepper to taste

Veg stock/ water- 600 ml

Fresh basil leaves- 4-5 no

Mixed herbs-1/2 tsp

Fresh cream-2 tbsp.

Cashew/ almond paste- 2 tsp

Chili flakes-1/2 tsp

Maida- 2 tsp

Fresh parsley- 1-2 sprigs for garnish.

Method:

1. Prepare all the ingredients for the soup recipe.

2. Heat oil and butter in a pan saute the garlic, onions, celery for a couple of mins.

3. Add in carrots, pumpkin, maida, salt, pepper, herbs, chili flakes, and saute for a couple of mins.

4. Add in veg stock/water, bring to a boil and simmer for 10-12 mins.

5. Cool, puree, and strain the soup and bring it back to a boil, adjust the seasonings to taste, and add some cashew/almond paste and some fresh cream as well before serving garnish the soup with fresh parsley.

Recipe-2] GAJAR-METHI- MATTAR KI SUBZI

Ingredients:

Carrots- 200gms, peeled and cut into small cubes

Green peas- 150 gms, blanched

Fresh methi leaves- 1 cup, roughly cut

Fresh coriander -1 cup chopped

Garlic-1 tsp chopped

Oil-1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Ginger -1 tsp chopped

Garlic- 1tsp chopped

Green chilies-1 tsp chopped

Salt to taste

Tomato- 1 cup puree

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Water-1/4 cup

Sugar- 1 pinch.

Method:

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

2. Heat oil and ghee in a pan and saute the ginger, garlic, chilies, hing, add in the tomatoes and saute for 2 mins.

3. Add in the salt and powdered spices, carrots, peas, and methi- coriander leaves.

4. Simmer for 10-12 mins, cover, and cook, and check for seasoning and spice as per taste. 

5. Dish out the recipe into a serving plate and garnish with ginger juliennes and serve hot with phulkas / Rotis.

Recipe-3] CHEFS SPECIAL CARROT SALAD

Ingredients:

Carrots- 150 gms, peeled and cut into strips

Chickpeas- 1 cup boiled

Assorted lettuce leaves-1 cup

Salt to taste

White pepper powder to taste

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Garlic- 1 tsp chopped

Assorted capsicums- ½ cup shredded

Dates- 2-3 chopped

Walnuts- 2-3 tsp sliced

Raisins- 2-3 tsp

For the dressing:

Olive oil- 2-3 tbsp.

Mustard paste-1/2 tsp

White wine- 2 tsp

Honey- 2 tsp 

Salt and pepper to taste

Fresh parsley- 1 tsp chopped

For the garnish:

Black / green olives/ cherry tomatoes/ parsley- as needed.

Method:

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

2. In a mixing bowl combine together the ingredients for the dressing and shake it all well.

3. If using crispy lettuce leaves like iceberg/ Lollorosso/ romaine etc keep the leaves in chilled water until being used.

4. Toss the body and dressing of the salad together in a mixing bowl and check the salad for seasoning.

5. Place the base on the serving plate, topped with the tossed salad and variety of garnishes from nuts/seeds/ micro-greens etc to be used.

Recipe 4] NUTTY CARROT RICE

Ingredients:

Carrots- 150gms, peeled and cut into strips/ shreds

Basmati rice- 1 cup soaked for 15 mins

Oil-1 tsp

Butter-1 tsp

Cinnamon stick- 1 piece

Cloves- 2-3 no

Sliced onions- ¼ cup

Salt to taste

Veg stock/ water as needed

Cumin Powder-1/4 tsp

Coriander powder-1 tsp

Tofu- 1 cup cubed

Raisins- 2-3 tbsp.

Almond- 2-3 tsp sliced

Cashews- 2-3 tsp sliced

Saffron- 6- 8 strands

Milk- ¼ cup

Dates- 2-3 chopped

Rose water-1-3 tsp

For non-veg additions:

Boiled cubed eggs/ saute sliced chicken breasts/ grilled prawns with lemon garlic butter sauce etc.

Method:
1. Prepare all the ingredients for the rice preparation as listed above.

2. Heat oil and butter in a pan, saute the spices, add in the onions and saute until pink, add in the rice and salt, pepper, herbs, chili flakes, spices to taste.

3. Add in the double quantity of water/veg stock, saffron, and simmer, cover, and cook the rice until almost done.

4. Add in the carrots and raisins, rose water dates, and nuts and lightly mix it all well, cover and cook for another 6-8 mins, serve hot with add ons as per choice in veg or non-veg.

Recipe- 5] STIR FRIED NUTRI RICH CARROTS

Ingredients:

Carrots- 150 gms, peeled and shredded

White/purple cabbage- 1 cup 

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Celery- 1 stalk, chopped

Salt and pepper to taste

Chili flakes-1/4 tsp

Mixed herbs- ¼ tsp

Soya sauce-1 tsp

Red chili sauce- 2 tsp

Green chili sauce- 1 tsp

Water-3-4 tbsp.

Spring onion greens-1/2 cup chopped

Tomato ketchup-2-3 tsp

Raisins/ walnuts/ almonds/cashews- 2-3 tbsp. as desired

Flax seeds/ pumpkin seeds- 2- 3 tsp

Roasted crushed peanuts- 2-3 tbsp.

Additional ingredients:

Add water chestnuts/ add broccoli/ Babycorn/ zucchini/ bamboo shoots etc as well for variety.

Method:
1. Prepare all the ingredients for the stir fried carrot recipe.

2. Heat oil and butter in a pan and saute the garlic, onions, celery for a couple of mins.

3. Add in the carrots, cabbage and green/ red capsicums as well and add seasonings, herbs, chili flakes, sauces to taste and stir fry.

4. Allow to cook on a medium flame for 3-4 mins, add in the nuts/seeds as per choice and mix well.

5. Add spring onion greens towards the end and give it a nice mix, serve this recipe as an accompaniment to the main course like a roast chicken or a grilled chicken breast with mushroom pepper sauce.

 Recipe- 6] CARROT – HONEY – WALNUT PANCAKES

Ingredients:

For the pancake batter:

Maida-1 and a half cup

Salt- 1 pinch

Baking powder-1/4 tsp

Egg -1/2 no

Powder sugar-1 tsp

Oil/ melted butter-2 tsp

Vanilla essence- 3-4 drops

Grated carrots-1 cup 

To top and garnish with:

Honey- 2-3 tbsp.

Walnuts- 2-3 tbsp. chopped

Raisins- 2-3 tsp chopped

Cinnamon powder-1/4 tsp

Tender coconut/ malai- 2-3 tbsp. shredded

White chocolate sauce/ white chocolate dip as desired.

Method:

1. Prepare all the ingredients for the honey, walnut pancakes and keep them aside.

2. In a mixing bowl combine together all the ingredients for the batter and using little water or milk make a nice smooth coating textured batter, rest for 20 mins, add in the cinnamon powder, carrots into the batter and mix well.

3. Using a non-stick pan, prepare small dessert pancakes with the above batter and using a little melted butter/oil cook on both sides, remove and keep aside.

4. To serve the pancakes, arrange them on a serving plate and top with honey and nuts/ sweet cream/ peanut butter/ white chocolate sauce/ shredded tender coconut etc.

Ingredient Ideology | THE COMFORTING COCONUT By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE COMFORTING COCONUT

Coconuts have been said to be known as the fruit of the tree of the palm family, while having originated somewhere in indo-Malaya they however remain an important crop of the tropical countries. The term coconut can refer to the whole coconut palm, the seed of the fruit which botanically is a drupe and not a fruit. While being a hard shell on the outside with tender flesh and water within it has a number of culinary applications and uses to offer us in our kitchens.

A preferred choice for a refreshing cool welcome drink coconut water is said to be very beneficial and nutritionally high for us while the tender coconut malai goes well into desserts, puddings, salads. Coconut milk laces our curries quite well and be it Indian or international cuisines recipes with veg, fish, chicken, or prawns it just blends to perfection.

Let us have a look at a few Health Benefits of Coconuts:

Coconut water offers a good source of potassium, a mineral that helps balance sodium levels in the body and regulates blood pressure. But the idea that coconut water is more hydrating than plain water or is a superior post-workout drink is largely a myth. As for coconut flour, which is dried, ground coconut meat, it has 5 g of fiber in just 2 tbsp., making it an impressive replacement for traditional white flour, especially for those following a gluten-free diet.

 Coconut for weight loss is still the stuff of lore, despite what tons of dubious health sites may say. Until more research is done and proves otherwise, you shouldn’t consider coconut a magic elixir for weight loss. What’s more, if you freely eat coconut oil (or other coconut products) believing it will help you lose weight, you can easily take in more calories than your body needs and gain weight.

• It is said that Coconut Boosts the immune system since coconuts are anti-parasite, antibacterial, anti-viral and antifungal.

• Coconuts Provide quick energy and improves athletic and physical performance.

• Consuming coconut considerably reduces the risk of heart diseases.

• Having coconut Protects against bladder infection and kidney disease.

• Coconut also Restores and maintains thyroid functionality.

• Including coconut in our diets Makes one look young by preventing age spots, sagging skin, and wrinkles.

Fortunately, there are a ton of recipes out there for ways you can cook various foods using coconut, so there is no way you will get bored with them. Once you stick to a coconut diet, there is no going back! Here are a few of my select favorites with Coconut.

Recipe-1] SOOTHING SUMMER COCONUT SMOOTHIE

Ingredients:

Fresh tender coconut flesh or malai-1/2 cup

Coconut milk- 1 cup

Soy milk-1/2 to 3/4th cup

Banana-1 no ripe

Dates-3-4 no chopped

Honey- 1 tsp

Sliced cashews/almonds/walnuts-1 tbsp.

Flax seeds/ sunflower seeds- 1 tsp

Mint/microgreens/ nuts for garnish.

Method:

1. Prepare all the ingredients for the healthy shake and keep them chilled.

2. Using a jar of a food processor combine all of them and churn them up well to a smooth texture.

3. Adjust texture with milk as needed or add a little yogurt.

4. Pour the smoothie into jars/glasses and garnish with fresh shavings of coconut/sliced nuts/toasted seeds etc

Recipe-2] TROPICAL COCONUT CHICKEN SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Fresh tender coconut malai-1/2 cup

Boiled chicken -1 cup cubes/ shreds

Celery- 2-3 tbsp. cut into small pieces.

Pineapple-1/2 cup cubes

Mango-1 no cubes

For the dressing of the salad:

Olive oil-2 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice- 2 tsp

White vinegar-1 tsp

Sliced red/green chilies-2 no

Mixed herbs-1/2 tsp

Assorted seeds of your choice- 1 tsp

Assorted sliced nuts of your choice- 2 tsp

For the garnish of the salad:

Micro-greens/ cherry tomatoes/ mint/ parsley/ olives.

Method:

1. Prepare all the parts of the salad and keep ready.

2. Assemble the crispy lettuce leaves on a salad serving plate or a serving platter.

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

4. Just before serving the salad, toss the body of the salad in the dressing and arrange it on the bed of lettuce, garnish appropriately and serve the delicious salad chilled.

Recipe- 3] COCONUT RIZ PILAF

Ingredients:

Basmati rice- 1 and a half cups, cleaned and soaked in 4 cups water for 20 mins.

Oil-2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Lemongrass- 4- 5 pieces

Onion- 1 small chopped

Red/green chilies-2 no slit/shred.

Salt and pepper to taste

Veg stock/water- 2 and half cups

Coconut milk-1/2 cup

Tender coconut malai- 2-3 tbsp. shredded.

Fried cashew nuts and raisins- 2 tbsp. garnish.

Method:

1. Pre-prep all the ingredients for this tasty rice recipe.

2. Heat oil and butter in a pan add in the lemongrass, chili, onions, and garlic, and give it a nice saute for 1 min.

3. Add in the drained rice and fry it for 30 seconds, add in the veg stock or water, salt, and pepper to taste and allow to boil, cover and simmer until almost cooked.

4. Lastly add in the thick coconut milk and tender coconut malai and lightly blend it in, cover and cook in dum for 4-6 mins, garnish and serve hot with your gravies/curries, etc

Recipe-4] COCONUT PRAWN CURRY

Ingredients

Coconut milk-2 cups thick

Prawns- medium to large size-500 gms cleaned, deveined.

Oil/ghee-2 tsp

Butter- 1 tsp

Cumin seeds-1/2 tsp

Bayleaf-1 no

Cinnamon stick-1-inch piece

To make a paste with the following ingredients:

Onions- 1 cup fried, lightly browned

Garlic- 6-8 cloves

Ginger- 1-inch piece

Red chilies- 6-8 boiled

Tomatoes-2 med sized.

Water-1/2 cup

Other ingredients to finish with the curry:

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Salt and crushed black pepper to taste

Garam masala powder-1/4 tsp

Water-1 cup

Lime juice-2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients and keep aside.

2. In some cases we also marinate the prawns with salt, turmeric, lime and keep aside for 10 mins.

3. Heat oil/ghee and butter in a thick bottomed pan add in the cumin seeds, whole spices and saute for 30 seconds, add in the prepared paste mixture and cook it on a medium flame for 2-3 mins.

4. Add little water if needed and add in the prawns and all other spices and seasonings and give it a nice mix with the masala.

5. Simmer the prawns for 2-3 mins, add in the coconut milk and cover and cook for 4-5 mins, serve hot garnished with coriander, a splash of lime juice, crushed black pepper.

Recipe-5] COCO NAKA PUDDING

Ingredients:

Coconut milk-1 cup thick.

Desiccated coconut-2 tbsp.

Butter-2 tsp

Sponge cake/ chocolate brownie-  200 gms cut into cubes.

Milk- 2 cups

Brown sugar-2 tbsp.

Condensed milk- 2-3 tbsp.

Dates- 3-4 chopped

Assorted chopped nuts- 2 tbsp.

Cinnamon powder-1/4 tsp

Banana-1 ripe peeled and sliced.

Pineapple-1/2 cup cubes

Cherries/ kiwi/ mango etc assorted fruits can be added to the layer of the pudding as well.

Method:

1. Prepare all the ingredients for the pudding.

2. In a sauce pan heat up the milk, add in the dates, brown sugar, condensed milk and cinnamon powder and reduce for 10 mins.

3. Add in the coconut milk, desiccated coconut and bananas, butter and cook for 2-3 mins. Turn off the flame.

4. In a pudding bowl arrange the cubes of cake or brownie and fruits of your choice and top it up with the warm coconut milk mixture and allow to set in the fridge for 1 hour.

5. Serve this pudding with a scoop of ice-cream of your choice and some chocolate sauce and cherries to garnish.

Brief About the Writer:

Ingredient Ideology | LOVE FOR LEMONGRASS By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Lemongrass is an herb with a lemony scent. The culinary herb is produced from the stalk of the lemongrass plant. This plant grows in many tropical climates, most notably in Southeast Asia. Lemongrass is a plant. The leaves and the oil are used to make medicine. Lemongrass is used for treating digestive tract spasms, stomach-ache, high blood pressure, convulsions, pain, vomiting, cough, achy joints (rheumatism), fever, the common cold, and exhaustion. It is also used to kill germs and as a mild astringent.

 Lemongrass is native to the tropical countries of India, Cambodia, Indonesia, China, Guatemala, Sri Lanka and Malaysia. It grows upright in dense bunches and thrives in moist, warm climates with well-drained, loose, dry, loam soils.

The lemongrass herb has stalks that are fibrous and smell much like lemons. In an essential oil, the scent is fresh and light with a hint of lemon. Lemongrass can be found in subtropical and tropical areas, where it thrives on fertile, well-drained, sandy and loamy soil that is exposed to direct sunlight. Lemongrass tea is generally a safe and healthy herbal drink. Animal and laboratory research has shown that lemongrass has anti-inflammatory, antimicrobial, and anticancer properties. Lemongrass may also help protect your stomach lining and improve your lipid profile

Here are a few Health Benefits of using Lemongrass in our Daily Cooking.

• Lemongrass has pain- killer properties and is useful in a number of ways.

• It helps to cure respiratory diseases & can protect liver from damage.

• It has anti- fungal properties as well, can help reduce diarrhoea.

• Lemongrass promotes in detoxification of our body in a number of ways.

• It Is a great immunity booster and also helps treat fever.

• Lemongrass is good for our skin and bone health as well.

• It can be helpful to us since it helps prevent anaemia and also lowers cholesterol.

Here are a few of my favorite Recipes with Lemongrass:

Recipe-1] LEMONGRASS & ASPARAGUS SOUP

Ingredients:

Fresh lemongrass- 4-5 no, cut into medium sized pieces.

Asparagus- 10-12 no, tips trimmed for garnish, rest to be sliced

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small, chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Maida- 1-2 tsp

Chili flakes- ½ tsp

Sweet potato- ½ cup cubed

Water/ stock- 2-3 cups

Flax seeds/ melon seeds-2 tsp

Fresh cream-1/4 cup

Cheese-2-3 tsp

Assorted fresh herbs for garnish

Method:

1. Pre-prep all the ingredients for the lemongrass- asparagus soup.

2. Heat oil and butter in a pan, saute the lemongrass pieces, garlic and onions for a few seconds. For non-veg versions we can add some chopped bacon as well.

3. Add in the sweet potatoes, asparagus slices, add in the seasonings, herbs, chili flakes, seeds and mix well, also add some maida and saute for 20 seconds.

4. Now pour in the liquid content/stock or water and allow the ingredients to soften and cook for 12-18 mins, cool, remove the lemongrass pieces and then puree, strain the soup.

5. Bring the contents of the soup back to a boil, add in the cream and simmer for 3-4 mins, check for salt and adjust seasonings and texture accordingly.

6. Serve the delicate and refreshing soup piping hot and garnish with some herbs, chili flakes, micro-greens etc.

Recipe-2] LEMONGRASS TEMPERED FRIED RICE

Ingredients:

Basmati rice- 2 cups boiled

Oil-2 tsp

Butter-1 tsp

Lemongrass- 10-12 pieces’ cut

Garlic- 1 tsp sliced

Ginger-1 tsp shredded

Shallots- 6- 8 no sliced

Boneless chicken breast- 1 cup sliced thinly

Eggs-2-3 no

Salt and pepper to taste

Assorted veggies for color- carrots/ cabbage/green capsicum etc

Cut them into small pieces/ cubes/ dices.

Soy sauce- 2-3 tsp

Red chili sauce-1-2 tsp

White vinegar/ chili vinegar- 1-2 tsp

Roasted crushed peanuts-2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Pre-prep all the ingredients as per the recipe. Heat 1 tsp oil in the pan and break in the eggs, scramble them add salt and pepper and cook for 2-3 mins, remove and keep aside.

2. Heat oil and butter in a wok/ pan add in the garlic, ginger, shallots, and lemongrass, and saute for a few seconds.

3. Add in the chicken pieces and saute them on a high flame for 1-2 mins, add in the seasonings, sauces, little water and allow the chicken to cook for 6- 8 mins.

4. Also we can use assorted colorful veggies as listed which can be going into the pan as well side by side and cook.

5. Add in the boiled rice and greens, give them a nice mix and cook for 3-5 mins and then dish out, serve hot.

Recipe- 3] LEMONGRASS FLAVORED GREEN VEG CURRY

Ingredients:

Oil-2 tsp

Lemongrass- 6- 9 pieces’ cut

Garlic-1 tsp sliced

Ginger/thai galangal- 2 tsp sliced

Shallots- 4-6 no peeled and cut 1 x 2

Eggplant- 1 cup cubed

Fresh basil leaves- 10-12 no

Broccoli florets-1 cup

Mushrooms-1/2 cup cut 1 x 2

Snow peas- 10-12 no

Carrots-1/4 cup cubes

Babycorn- 2-3 no sliced

Salt to taste

Green curry paste- 2-3 tsp

Sugar- 1 pinch

Water-1/2 cup- 1 cup

Coconut milk- 2 cups thick

Cornstarch solution- 2-3 tsp.

Coconut cream/ tender coconut/ basil leaves for garnish

Method:

1. Pre-prep all the ingredients for the lemongrass flavored curry.

2. Heat oil in a pan add in the lemongrass, ginger/galangal, fresh basil, green curry paste, add in some water to prevent the curry paste from sticking or burning.

3. Add in the assorted veggies of your choice and saute for a couple of minutes, add ½ cup water and 1 cup coconut milk and simmer for 8-10 mins.

4. Pour in a little more coconut milk as per texture desired along with a little corn starch solution to thicken up a bit, cook for 2-3 mins, garnish with fresh basil/ coconut cream and serve hot with steaming hot sticky jasmine rice/ lemongrass flavored white rice.

Recipe- 4] PAN FRIED LEMONGRASS FISH FILLETS

Ingredients:

Boneless fish fillets- 450gms- 750gms, sliced

For the marination:

Oil-2-3 tsp

Lemon juice- 2-3 tsp

Ginger shreds- 2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Soy sauce-1 tsp

Brown sugar-1 tsp

Basil leaves- 5-6 no

White wine-2-3 tbsp. optional

Salt and pepper to taste

For pan-frying the fish:

Maida-1 cup

Oil-1/4 cup

Butter-2-3 tsp

For the accompaniments and plating:

Butter-2-3 tsp

Garlic-2-3 tsp sliced

Shallots- 5-6 no, cut 1 x 4

Spring onion greens- ½ cup chopped

Salt and pepper to taste

Steamed white rice/brown rice- 2 cups

Lemon grass- 5-7 pieces

Flax seeds/ melon seeds- 2-3 tsp

Jalapenos/ slit green/ red chilies- 2-3 no

Blanched spinach leaves- 1 cup

Method:

1. Pre-prep all the ingredients as per the recipe for the fish.

2. Prepare the fish fillets, apply the marination, keep them aside for 12-15 mins in the refrigerator.

3. Coat the fillets with dry maida/refined flour and pan fry it in a little oil and butter in a medium-hot pan for 2 mins on each side, remove and place on a baking tray, cook in the oven for 8-10 mins at 180 degrees celsius.

4. To prepare the accompaniments, heat oil and butter in a pan add in the lemongrass, garlic, shallots, spring onion greens, spinach, salt, pepper, chilies, seeds and give it a nice mix and toss.

5. Add some white wine or lime juice at this stage if desired and add in the cooked steamed rice and mix well. Cook for 2 mins, continue the plating of the fish, starting with a base of rice and greens, and top it up with the cooked fish and garnish with herbs/ garlic butter sauce, etc and serve hot.

Recipe-5] LEMONGRASS PISTACHIO PUDDING

Ingredients:

Lemongrass- 8-10 pieces’ cut

Full fat/cooking cream- 750 ml

Sugar-1/2 cup

Condensed milk- ¼ cup

Lemon essence-2-3 drops

Pistachios- 2-3 tsp chopped

Gelatin- 2-3 tbsp. hydrated

Assorted berries/ herbs/ nuts/ seeds/ praline etc for garnish

Method:

1. A delicate and delicious dessert with a mild and refreshing lemony flavor in it.

2. Start using a thick-bottomed saucepan, warm up the cooking cream and add in the sweeteners to taste and stir for 2-3 mins.

3. Add in the lemongrass pieces and allow them to infuse their flavor in the cream for 8-10 mins, remove.

4. Cool down the mixture and add in the pistachios, lemon essence and fold in the hydrated gelatin/ agar agar and mix well.

5. Pour the mixture into ramekins/ small baba mould etc and allow them to chill in the refrigerator and set for 3-4 hours.

6. Carefully demold the dessert and plate it using elements of color and crunch to add variety and eye appeal on the plate and serve it chille

Recipe-6] LEMONGRASS INFUSED HERBAL TEA

Ingredients:

Lemongrass- 6-8 pieces

Water- 750 ml

Lime slices- 2-3 no

Ginger slices- 3-4 no

Mint leaves- 8-10 no

Cinnamon stick- 1-inch piece

Peppercorns- 3-4 no crushed

Basil leaves- 2-3 no

Method:

1. Prepare all the ingredients for the herbal spiced tea.

2. There are various combinations to work on when it comes to the infusion of flavors into warm/hot beverages.

3. Startup with a saucepan, warm up the water, add in the lemongrass and all the other ingredients as well, simmer for 8-10 mins, bring to a light boil and turn off the flame.

4. Allow resting for a couple of mins, carefully strain it out using a strainer or a muslin cloth into serving small teacups and enjoy this any time of the day for a nice digestive effect and immunity-boosting drink as well with lemongrass.

Brief About the Writer:

Ingredient Ideology | Bengal Gram: A Benevolent & Befitting Choice to Make By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Bengal Gram: A Benevolent & Befitting Choice to Make

Chana dal is also known as Bengal gram or split chickpeas. These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas (Kala chana). They are split and the outer husk is removed. These lentils are also powdered to give besan or gram flour. Chana dal derives from black chickpeas which are split with the outer covering removed. The resulting lentils are a bright golden hue and are common among various Indian dal recipes. 

The term dal refers to "pulses" such as lentils, beans, and peas. “Chana” is chickpeas, and “dal” is split lentils, peas, or chickpeas. Therefore, chana dal is split chickpeas in soup or curry form! For this dish, chickpeas are split and polished, resulting in a different texture and feel than whole chickpeas.

People quite often ask is chana dal the same as gram dal? Chana dal is also known as split chickpeas or Bengal gram. It derives from black chickpeas which are split with the outer covering removed. The resulting lentils are a bright golden hue and are common among various Indian dal recipes. 

The term dal refers to "pulses" such as lentils, beans, and peas. Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India, Pakistan, Bangladesh, Iran, and Mexico.
In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries. In southern India, unripe grams are picked and consumed as snacks and the leaves are added in the making of salads

Chana dal is rich in B-complex vitamins that play an important role in glucose metabolism and are vital for your body to remain active and energetic. It is also essential for the heart as it is rich in antioxidants and reduces inflammation keeping the organ healthy. 

Another query I often come across is, can one eat chana dal at night? “In general, it is best to consume dal during daytime as whatever we eat at night should be light and easily digestible. For example, moong dal is light and easily digestible, thus, it is completely okay to have it at night.

Chana dal is a widely grown lentil in India. It is an important pulse crop of the country. its vegetable or dal, besan (flour), crushed of a whole gram, boiled or parched, roasted or cooked, salted, unsalted, or sweetened, both green foliage and grain, are the forms in which it is consumed by the people.

Chana dal is cooked in a variety of ways with onions, spices, tamarind, or garlic and is also used for binding kebabs and koftas. They are cooked with jaggery and ground to paste and used as stuffing’s in Maharashtrian pancakes called “Puran Poli”. In Kerala, a dish called “Chana Dal Payasam” is made during festivals. This consists of chana dal cooked with jaggery, coconut, cashew nuts, raisins, and clarified butter (ghee).

Let us check out a few health benefits of Bengal Gram or Chana Dal:

• Bengal gram helps in weight loss management.

• Bengal gram is beneficial since it is a good source of energy.

• Bengal gram is ideal for diabetics who wish to relist its flavor.

• Bengal gram helps lower our cholesterol levels in the body.

• Bengal gram is a good source of proteins and minerals.

• Bengal gram promotes a healthy heart and prevents anemia.

• Bengal gram is good for our skin, bones, and teeth.

• Bengal gram strengthens immunity and the digestive system too.

Here are a few of my favorite ways with Bengal gram or Chana dal:

Recipe-1] CHANA DAL KA PULAO

Ingredients:

Chana dal/ Bengal gram- 1 cup, soaked for 30 mins in water.

Basmati rice- 1 and a half cup, cleaned, washed, soaked for 15 mins

Oil-2 tsp

Ghee-2 tsp

Bay leaf-2 no

Peppercorns- 3-4 no

Green cardamom- 2-3 no

Cloves- 2-3 no

Onion- 1 small sliced

Green chilies- 2-3 chopped

Ginger-1 tsp chopped

Garlic- 1 tsp chopped

Tomatoes- 2 small chopped

Salt to taste

Turmeric powder-1/4 tsp

Cumin powder- ¼ tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Kasuri methi- 1 tsp

Water- as required

Fried cashews and raisins- 2-3 tbsp.

Coriander leaves- 2 tbsp. for garnish.

Method:

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

2. Heat oil and ghee in a pan, add in the whole spices and ginger-garlic, chilies, onions- saute for 2-3 mins.

3. Add in the tomatoes and salt, all powdered spices, the drained dal, and rice, mix well.

4. Add in double the quantity of water and bring to a boil, cover and simmer for 20-25 mins until well done.

5. Serve hot garnished with fried onions, nuts, coriander leaves, and enjoy it with a bowl of raita, some papad and pickle.

[as a variation I also like adding cubes of fried potatoes tossed in our basic Indian home spices into the pulao and mix it, give it a dum for a few mins and serve hot] 

RECIPE- 2] CHANA DAL KABABAS

Ingredients

Chana dal- 1 cup soaked for 30 mins, boiled with a little salt, turmeric powder, and water, ideally pressure cook for 4-6 whistles and remove.

Boiled mashed potato- 1 cup

Oil-2 tsp + for frying

Ghee-2 tsp

Ghee-2 tsp

Hing-1/4 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Mint leaves- 2 tbsp. chopped

Coriander leaves- 2 tbsp. chopped

Amchur powder-1/2 tsp

Chaat masala-1/2 tsp

Maida/ corn flour/ breadcrumbs- for binding/coating as needed

To serve with: tomato sauce/ green chutney/ dips/mayo-based dipping sauces etc.

Method:

1. Pre-prep all the ingredients as per the recipe.

2. Heat oil and ghee in a pan add in the hing, cumin, green chilies, ginger-garlic paste, onions and saute for a couple of mins.

3. Add in the boiled, cooked, and drained chana dal, salt, and all the powdered spices and give it a nice mix.

4. Cook the dal mixture for 2-3 mins on a medium flame, add in the mint, coriander leaves, mashed potatoes and remove from the flame.

5. Allow the mixture to cool for a few mins, add in bread crumbs and start shaping it into rounds, ovals as desired for the kababs.

6. There is an option of stuffing them with cheese and dry fruits as well for a tastier version.

7. Chill the prepared and shaped kababs for 30 mins, then dip into a batter of maida- water and then final coat of bread crumbs- immerse them into medium hot oil fry the kababs to a nice golden color, remove, drain off excess oil and serve hot with choice of sauces/dips.

Recipe-3] CABBAGE AND CHANA DAL DELIGHT

Ingredients:

Oil-2 tsp 

Ghee-2 tsp

Dry red chilies- 2-3 slit

Green chilies-1 tsp chopped

Hing-1/4 tsp

Curry leaves -8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Ginger-1 tsp shredded

Onion-1 small sliced

White cabbage- 200 gms, shredded

Boiled chana dal- 1 cup

Salt to taste

Turmeric powder-1/2 tsp

Cumin Powder-1/2 tsp

Coriander powder-2 tsp

Garam masala powder-1/4 tsp

Lime juice- 2 tsp

Coriander leaves- 2 tbsp. chopped

Roasted crushed peanuts-2-3 tbsp.

Method:

1. Pre-prep all the ingredients for the cabbage and chana dal subzi.

2. Heat oil and ghee in a kadai and add in the chilies, hing, ginger, cumin, mustard, onions and saute them for a few seconds.

3. Add in the shredded white cabbage, salt, and all powdered spices and mix well. Cover and simmer for 10-12 mins.

4. Add in the boiled chana dal, garam masala powder, a little fresh grated coconut can be added as well for taste. Cook for another 6- 8 mins.

5. Finally check for seasonings, add fresh coriander leaves, lime juice, and peanuts, and mix well. Serve hot with phulkas, rotis, a bowl of curd.

Recipe- 4] CHANA DAL AUR LAUKI KA MEL

Ingredients:

Oil- 2 tsp

Ghee-2 tsp

Hing- ¼ tsp

Shahi jeera- ½ tsp

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped

Onions- 1 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Red chili powder-1/2 tsp

Water as needed

Chana dal- 1 cup soaked for 30 mins

Dudhi/ Lauki- 300 gms, peeled and cut into cubes

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the chana dal and Lauki recipe.

2. Heat oil and ghee in a pan, add in the ingredients for the tadka one by one and allow to crackle and splutter.

3. Add in the onions, saute them to a light pink color, add in the tomatoes, salt, and all powdered spices and bhuna for few mins.

4. Add in the soaked and drained chana dal and Lauki pieces and saute for 2-3 mins, add in Kasuri methi.

5. Now it’s time to add the liquid content/ water to the pan and mix it well. Bring it to a boil and simmer/ pressure cook until well done and cooked.

6. While some people completely mash up the dal and Lauki at the end of the cooking process you have an option to leave it just like that too. You can also give it a tadka of red chilies and garlic before serving hot garnished with coriander leaves.

Recipe- 5] CHANA DAL PARATHAS

Ingredients:

For the paratha dough:

Whole-wheat flour/atta- 1 cup

Maida-1/2 cup

Salt to taste

Oil-1 tsp

Chopped coriander leaves-2 tsp

For the chana dal filling/stuffing:

Boiled chana dal- 1 cup

Green chilies-1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Salt to taste

Garam masala powder-1/4 tsp

Amchur powder-1/2 tsp

Coriander powder-2 tsp chopped

Cheese-2-3 tbsp. grated

Oil/ ghee – to cook the parathas.

To serve with: curd/ raita/ pickle/ papad.

Method:

1. Prepare a firm dough for the parathas, cover them with a damp duster/muslin cloth for around 20 mins.

2. Soak the chana dal for around 30 mins, drain and put it to boil with fresh water, salt and turmeric a tsp of ghee and cook it until just done, drain and keep aside.

3.In a mixing bowl, combine together the cooked dal along with all the other ingredients, seasonings, spices and mix well.

4. Divide the rested dough into 4- 6 portions and equally divide the chana dal filling as well.

5.Roll out the dough one by one and stuff the parathas and shape them well into a ½ inch thick paratha.

6.Heat up a tava/ non-stick pan and cook the chana dal parathas on both sides to a nice golden color, smear the parathas with oil/ghee and serve hot with curd, papad, pickle.

Recipe-6] CHANA DAL KA MEETHA

Ingredients:

Chana dal- 1 cup, soaked in water for 30 mins, par boiled

Sabudana/ sago- ½ cup soaked for 20 mins.

Ghee- 2-3 tsp

Green cardamom- 2-3 no

Sugar -1/2 cup

Jaggery- ½ cup

Date puree-1/2 cup can also be used for less sugar

Milk-500- 600 ml

Coconut milk-1 cup thick

Cashew paste-2 tsp

Raisins- 2-3 tsp 

Almonds- 2-3 tsp sliced

Saffron-3-4 strands

White chocolate- ½ cup grated

Motichoor ladoo- 2-3 no crumbled

Method:

1. Prepare all the ingredients for the chana dal ka meetha.

2. Warm up the milk and add in the green cardamom, sago, and parboiled chana dal and simmer for 20-25 mins.

3. Once the dal and sabudana have cooked up well in the milk, add jaggery and mix, simmer for 3-4 mins, cashew paste, saffron strands, add coconut milk and simmer for 4-5 mins, finally add the white chocolate and mix.

4. Check for sweetness and adjust accordingly, the texture of the sweet should be like custard by now. Allow to cool.

5. To assemble the sweet dish, using a glass dish/bowl spread the prepared mixture at the base, sprinkle crumbled motichoor ladoo along with a few nuts, and repeat the layer.

6. Finally garnish the top with nuts and allow to chill for 1-2 hours, serve the pudding/sweet dish chilled with a little dark chocolate sauce drizzle.

Dr.Kaviraj Khialani

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | Baked Bean Bonanza By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Baked Bean Bonanza

A delicacy par excellence, versatile & variable!

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

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively. Did you know Brits eat beans for breakfast? We do and this is because England is known for its Full English Breakfast (picture below) consisting of sunny-side up eggs, English back bacon, cooked tomato slices, black pudding (sausage), mushrooms and fried bread. Baked bean originated in the U.S.

 Navy beans are called haricot beans in England and also go by names such as Boston beans and white pea beans. Baked beans on toast is often served for breakfast as a part of a fry up (the British term for a Cooked English Breakfast). More to the point, can tinned white beans swimming in a vivid tomato sauce justifiably be called a superfood? “But baked beans provide protein, fibre and micronutrients including thiamine, copper and manganese, so they are a nutritious food.

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

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

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

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

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

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

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

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

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

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

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup

Oil-2 tsp

Salt-1 pinch

Water-as needed to make a firm dough

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

For the spread options on the wraps:
mayonnaise-1/4 cup

Schezuan chutney- 2-3 tsp

Green chutney mayo-2-3 tsp

Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Boiled chicken- cubes/shreds-1/2 cup

Grated cheese-1/4 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-2-3 tsp

Coriander-1 tsp chopped

Lettuce leaves-1 cup

Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

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

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

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

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

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

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp

Butter-1 tsp

Cumin seeds- ½ tsp

Hing-1/4 tsp

Dried red chilies- 1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomatoes-1-2 small chopped

Salt to taste

Baked beans in tomato sauce- 1 cup 

Chicken sausages-2-3 sliced

Baby potatoes- 4-6 no cut 1 x2 boiled

Red chili powder-1/4 tsp

Coriander powder- 1 tsp

Turmeric powder-1/4 tsp

Tomato puree-1/2 cup

Cashew paste-1-2 tsp

Peanut butter-1-2 tsp

Water-1/2 cup

Coriander -2 -3 tbsp. chopped

Method:

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

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

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

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

Recipe- 3] INDO WESTERN BAKED BEAN BAKED DISH

Ingredients:

oil- 2 tsp

butter-1 tsp

garlic-1 tsp chopped

green chilies-1 tsp chopped

onion-1 small chopped

salt to taste

crushed black pepper to taste

baked beans in tomato sauce- 2 cups

boiled macaroni pasta-1 and a half cup

chili flakes-1/4 tsp

mixed herbs-1/4 tsp

tomato ketchup-2-3 tsp

green capsicum-1/2 cup chopped

red chili sauce-2-3 tsp

white sauce- 1 and a half cup

grated cheese-1/2 cup

assorted cold cuts- salami/ ham/ sausages/ bacon- 1 cup cut

can also use canned tuna fish -1 cup

add ons into the baking dish- black and green olives, fresh herbs.

Add ons into the baking dish- broccoli, zucchini, mushrooms.

Method:

1. Assemble all the ingredients for the baked bean baked dish.

2. Heat oil in a pan saute the ingredients starting with garlic, chilies, onions, add in the green capsicum, assorted meats/cold cuts, veggies of your choice.

3. Add in the seasonings, herbs, chili flakes, sauces, little water and cook for 2 mins. Add in the beans and macaroni pasta and mix well.

4. Simmer the mixture for 3-4 mins, add in the white sauce and little cheese and toss well.

5. Place the mixture into a greased baking dish/tray and top with more cheese, olives, etc and place it for baking around 20-25 mins and 160 degrees celsius and serve hot with garlic bread.

Recipe- 4] SPICED BAKED BEANS WITH SAUSAGES

Ingredients:

Oil- 1 tsp

Butter-1 tsp

Spring onions- 3-4 sliced

Ginger-1 tsp chopped

Red chilies- 1-2 slit

Lemon grass- 3-4 pieces

Celery-1 stalk cut into small pieces

Fresh basil leaves- 3-4 no

Shallots- 5- 8 no peeled and cut 1 x 2

Boiled chicken cubes-1 cup

Chicken sausages- 1 cup sliced

Water chestnuts- 4-5 sliced

Salt and pepper to taste

Water/stock- 1 cup

Soy sauce- 2-3 tsp

Peanut butter-2-3 tsp

Red chili sauce-1 tsp

Raisins- 2-3 tsp

Corn starch solution-2-3 tsp

Greens to garnish as required

Method:

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

2. Heat oil and butter in a pan and saute the ginger, red chilies, lemongrass, spring onions, basil leaves, shallots, cook for a couple of minutes.

3. Add in the baked beans, chicken cubes, sausages, and any other veggies of your choice as well, and add little water/stock as desired for gravy.

4. Also add in the seasonings, sauces, and peanut butter and blend it all well into the recipe, simmer for 3-4 mins.

5. Add in the water chestnuts, a little corn starch slurry to thicken it up a little, and add raisins and greens, serve it hot on a bed of sticky rice/ steamed jasmine rice/ egg fried rice.

Recipe-5] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp

Butter-2 tsp

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Slit green chilies- 2-3 no

Slit red chilies-2-3 no

Sliced onions- 1 small

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Tomatoes-1/2 cup chopped

Red chili sauce- 2 tsp

Soya sauce-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1/2 cup grated

White sauce/cream-1/2 cup

Sliced black/ green olives- 4-5 no

Baked beans in tomato sauce- 1 cup

Cooked white /brown rice- 1 and a half cup

Additional veggies/non-veg ingredients may be added as well.

Assorted fresh herbs/micro-greens for garnish

Method:

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

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

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

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

Recipe- 6] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp

Butter-1 tsp

Onions-1 small chopped

Green chilies-1 tsp chopped

Garlic- 1 tsp chopped

Celery-1 stalk chopped

Red/green/yellow capsicum-1/2 cup chopped

Baked beans in tomato sauce- 1 cup

Red chili sauce-1-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of bread/ base:

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

Method:

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

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

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

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

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

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

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

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

One of the interesting ingredients in exotics are Olives! Spain is the world’s largest producer of olive oil while Italy is the second, Olives are rich source of oils, minerals and vitamins A, E, K and B while olive oil is also rich in polyphenols, natural anti-oxidants, healthy monosaturated fats and oleic acid, such as Omega-6 and Omega-3. It helps to prevent coronary heart disease, lower cholesterol and blood pressure, reduce ageing effect, strengthen the immune system, protect from the damaging effects of free radicals and more.

Olive branch is a symbol of peace. People were using olive branch during history to declare a truce by giving it to their enemies. Olive branches were also used for the crowning of the champions on the Olympic Games in the past. This tradition was revived during the Olympic Games in Athens in 2004.

 Olives are not edible, green or ripe, and must be treated and cured in brine or dry salt before being edible and being used in recipes and cooking. They must be processed to remove the bitter glucoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled. The largest type of olive is called a ‘donkey olive’. The smallest is known as a ‘bullet’

In an endeavour to get olives more adaptable into Indian cooking I did try out many a few experiments and ideas using olives in our upma, olives in a pao bhaji, olives in palak paneer, olive chicken tikka masala, olive and soya keema pulao, schezuan olive dal tadka and many more!

Here are a few Health Benefits of OLIVES!

• Olives are heart-healthy foods, good for our skin as well.

• Olives help to boost iron absorption in our body and also reduces inflammation.

• Olives are also regarded as good for the eyes and are great to assist in reducing cholesterol levels.

• Olives are a good source of iron, protects against ulcers.

• Olives help in improving our cardiovascular system.

• Olives help in reducing the risk of depression and anxiety.

• Olives are good for bone health and also improves memory power.

• Olives are a good dietary fiber and also helps indigestion.

• Olives contain good fats and the benefit liver and gall bladder.

Here are a few of my favorite recipes with Olives- Simple to make and Great to relish with a twist of Taste!



Recipe- 1] Olive and Pepper Tajine

Ingredients:

Black olives- 8-10 no

Green olives- 8-10 no

For non-veg: use 500 gms half boiled lamb/ mutton cubes

For non-veg: use 500 gms curry cuts of chicken with bones

Oil-2 tsp

Butter-1 tsp

Bay leaf-1-2 no

Cinnamon stick-1-2 no

Black peppercorns- 4-5 no

Cloves-2-3 no

Yellow pumpkin- 250 gms

Sweet potato- 150 gms, cubed

Carrots-1 no, cubed

Green beans- 100 gms, cut

Garlic- 1 tbsp. chopped

Onions- ½ cup chopped

Tomato puree- 1 cup

Red wine- 2-3 tsp- optional

Salt and pepper to taste

Water chestnuts- ¼ cup sliced

mixed herbs-1/2 tsp

 chili flakes-1/2 tsp 

 turmeric powder-1/2 tsp

 all spice powder-1/2 tsp

 water/ stock- 1 and a half cup

 chopped parsley- 2 -3 tsp

 lime juice- 1-2 tsp

 sliced almonds-2-3 tsp

 raisins-2-3 tsp

 sliced apricots-2-3 tsp

Method:

1. Prepare all the ingredients for the tajine recipe, being a concept from morocco, it calls for a special container made of ceramic/ earthenware with a conical lid, not only does it cook the dish better but also served in the same pot with the lid onto the guest table for added visual appeal.

2. Start up by getting all ingredients ready, can be made veg/ non-veg as well.

3. Heat oil and butter in the tajine pot/ saucepan, add in the whole spices and add in the garlic, onions and saute them for a few mins once the onions start caramelizing add in the tomato puree, salt and all the spice powders.

4. Add in the chicken/ mutton/ veggies and water or stock just to cover them in the pot, simmer, cover with the tajine lid and cook for 12- 18 mins, check for liquid content add if needed, add in the olives both black and green, nuts and continue cooking for another 12-15 mins, once done. Turn off and serve hot garnished with parsley/greens/ splash of lime juice.

Recipe-2] OLIVE & TOMATO BRUSCHETTA BITES

Ingredients:

Black olives- 5-6 no, sliced

Green olives- 5-6 no, sliced

French bread/ slice bread- white/ brown as per choice

For the olive topping:

Olive oil-2-3 tbsp.

Garlic- 2-3 tsp chopped

Tomatoes-1 cup blanched, peeled, de-seeded and chopped

Red capsicum-1/2 no chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White wine-2 tsp

White vinegar-1 tsp

Sugar-1/4 tsp

Capsico/tabasco-1/2 tsp

Fresh basil leaves- 10-12 no

Grated cheese-1/4 cup parmesan/ processed cheese

For non-veg variations: use sliced ham/ salami/ sliced sausages/ slices of bacon/ luncheon meat slices/ roast chicken etc.

Method:

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

2. Heat little oil in a pan and saute the garlic, tomatoes, red capsicums for a minute, add in the seasonings, wine, vinegar and sugar cook for a couple of mins, if using non-veg add it in at this stage and cook for 1-2 mins.

3. Cool down the topping for the bruschetta and drizzle a little olive oil/ brush a little olive oil on the pieces of bread.

4. Place the topping as prepared on each piece of bread, place cheese, olives and place it in a pre-heated oven or salamander and lightly warm it up for a couple of minutes and serve.

Recipe-3] OLIVE & COLD CUT MELANGE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup, iceberg/ Lollorosso/ romaine

For the body of the salad:

Olives- black- 4-5 no

Olives- green- 4-5 no

Chicken salami- ½ cup sliced

Chicken sausages-1/2 cup sliced, saute and use

Ham/ bacon- ½ cup cubes, saute and use

Boiled eggs-1-2 no cubes

Boiled potato cubes-1/2 cup

Water chestnuts- ½ cup sliced

Assorted mushrooms-1/2 cup saute and use

For the dressing of the salad:

Olive oil-2 -3 tsp

White vinegar-1-2 tsp

Lime juice-1-2 tsp

Mustard paste-1 tsp

Honey-1/2 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Parsley-1-2 tsp chopped

Flax seeds/ sunflower seeds-1-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ parsley/ mint/ micro-greens/ gherkins etc as needed can be used.

Method:

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

2. Assemble the salad leaves in cold water to retain their freshness, pat dry and use just before dishing out the salad.

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

4. Add in the body of the salad and toss it with the dressing and check for seasonings, adjust accordingly.

5. Arrange the base of the salad on a serving plate/bowl. Portion out the tossed salad and garnish it appropriately. Serve chilled.

Recipe- 4] OVEN BAKED FISH WITH OLIVES

Ingredients:

Black olives- 4-5 no

Green olives-4-5 no

Boneless fish fillets- 500-750 gms

For the fish marination:

Olive oil-2 -3 tbsp.

Lime juice- 2-3 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White wine-2-3 tbsp.

Capsico/ tabasco- ½ tsp

Mustard paste- 1 tsp

Parsley-1-2 tsp chopped

Mix well, apply on the fish and chill for 20 mins.

To assemble for baking the fish:

Onions- ½ cup sliced

Tomatoes-1/2 cup sliced

Bay leaves-1-2 no

Celery- ¼ cup sliced

Stock/water-1/2 cup

For the garnish of the fish:

Cherry tomatoes- 8-10 cut 1 x 2

Butter- 1-2 tsp

Salt and pepper to taste

Chopped parsley/dill leaves- 1-2 tsp

Shallots- 8-10 no, peeled and sliced

Method:

1. Prepare all the ingredients and elements for this recipe.

2. Marinate the fish and chill for 20 mins, grease a baking dish with a little butter, place all the ingredients for the baking part in the dish, place the marinated fish on top and cover with a foil, bake at 180 degrees celsius for 12-14 mins and remove.

3. In a pan, saute the shallots, cherry tomatoes in some butter, add salt and pepper, the olives, a dash of white wine, parsley, and cook for 30 seconds and remove.

4. Assemble the baked fish on a serving platter, pour over the juices as well which are released during baking, finally garnish with the tomato olive mixture and serve hot.

Recipe-5] OLIVE AND TUNA DUET

Ingredients

For the body of the salad:

Black olives- 4-5 no

Green olives- 4-5 no

Tuna fish- 1 can be drained well.

For the base of the salad:

Crispy greens/ salad leaves- 1 cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Flavored vinegar/ balsamic vinegar- 2-3 tsp

Lime juice-2 tsp

Salt and crushed black pepper to taste

Dill leaves- 2-3 tsp chopped

Black olives- 2-3 tsp sliced

White wine- 2-3 tsp

Mustard paste-1 tsp

Honey-1 tsp

Chia seeds/ pumpkin seeds- 1-2 tsp

Parsley/ mint/ coriander/ basil- 1-2 tsp

For the garnish of the salad:

Cherry tomatoes/ cucumber slices/ fresh herbs/ micro-greens etc

Method:

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

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

3. Place the salad leaves at the base of a salad plate/bowl.

4. Add in the tuna fish and olives into the dressing and give it a nice toss.

5. Assemble the salad on the bed of crispy leaves and garnish it, serve chilled.

Recipe- 6] CHEESY OLIVE PILAF RICE

Ingredients:

Black olives- 4-5 no

Stuffed green olives- 6-8 no

Short grain rice- 1 and a half cup

Olive oil- 2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion- 1 medium sized chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Tomato-1 medium sized chopped

Boiled kidney beans/ rajma- 1 cup

Bay leaf-1-2 no

Peppercorns- 4-5 no

Cinnamon stick- 1 piece

Boiled eggs- 2-3 sliced

Water/ stock- 3-4 cups

Cheese- ¼ cup grated

Parsley/coriander- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the pilaf rice recipe with olives.

2. Clean, wash and soak the rice in 3-4 cups of water for 10 mins.

3. Heat oil and butter in a pan, add in the whole spices, garlic, onion and saute for 1-2 mins.

4. Add in the tomato, salt, pepper, herbs, chili flakes and spices, mix well add in little water/stock to prevent burning.

5. Now add in the drained rice, double the quantity of stock/water and bring to a boil, cover and simmer, cook until 3/4th done.

6. Add in the boiled kidney beans, olives, boiled eggs, cheese and herbs, mix and cook for another 3-4 mins in steam until rice is done. Garnish and serve hot.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | The Adorable Dragon Fruit By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Adorable Dragon Fruit

Dragon fruit is also known as “pitaya” or “strawberry pear”. Dragon fruit grows on a climbing cactus plant that can grow from 15-20 feet high and can live for as long as two decades. The flower buds of the fruit are edible when cooked. Dragon Fruits are native to Southern Mexico and across Central and South America. The name 'dragon fruit' is derived from its unique appearance, where the spikes resemble fire and the scales resemble that of a dragon, as depicted in Chinese mythology. Dragon fruit is a fruit of many names, known as pitaya and pitahaya depending on genus, as well as strawberry pear and even night blooming cereus.

Dragon fruit can be considered as a superfood being low in calories but high in fibre, antioxidants, phytonutrients, vitamins and minerals, and containing healthy fatty acids and probiotics. Antioxidants are essential to protect cells from free radical damage, which cause chronic disease and ageing. Some of the major antioxidants found in dragon fruit are betacyanins, betaxanthins, hydroxycinnamates and flavonoids. According to a research article published in the World Journal of Pharmacy and Pharmaceutical Sciences in 2018, the antioxidant activity of the fruit can be helpful in preventing inflammatory conditions such as gouty arthritis. Hydroxycinnamates have proven anticancer activity, while flavonoids are linked to better brain health and reduced risk of heart disease.

To choose a ripe dragon fruit, look for bright, even-coloured skin. A few blemishes on the skin are usual, but if the fruit has a lot of flaws, it may be over-ripe. Hold the dragon fruit in your palm, and try pressing the skin with your thumb or fingers. It should give a little, but shouldn’t be too soft or mushy

Dragon fruit is rich in phytonutrients and antioxidants, including good amounts of carotene and vitamin C, and its nutritional and antibacterial properties have been studied for their ability to improve digestion, strengthen the immune system, and boost energy levels. Dragon fruit has high water content (about 80% water), and is a good source of iron, magnesium, B vitamins, phosphorus, protein, calcium, and fiber. The fruit’s edible seeds are also nutritious, as they are high in polyunsaturated fats like omega-3 and omega-6 fatty acids, which have been shown to lower the risk of cardiovascular disorders

Dragon fruit is best used raw and slightly chilled, but can also be cooked, such as grilling with a sprinkle of chili powder to balance its sweet flavor. Slice the fruit lengthwise and scoop out the flesh, or quarter it and peel off the leathery skin entirely, as it can be bitter. Dragon fruit is commonly blended in smoothies, or juiced for beverages and cocktails. It can be used to make jams or flavor ice creams, sorbets and other desserts, while syrup made from the fruit is often used for colouring pastries and candies. 

The soft yet dense texture will hold its shape nicely when cut, so it can be diced into fruit salads with papaya, coconut, mango, guava or kiwi. It can also be used in Savory salads, and pairs well with seafood, such as scallops and white, flaky fish. Ripe Dragon fruit can be kept at room temperature for a few days, or refrigerated in a sealed container for prolonged use. Fresh, cut segments will keep in a sealed container in the refrigerator for a day or two. Dragon fruit can also be sliced or cubed, then frozen for future use in blended or pureed applications.

Here are a few Health Benefits of Dragon Fruit:

1. Dragon fruit is considered good for the eyes, bones, teeth and skin.

2.Dragon fruit offers good support to our digestive system since it is high in fiber content, also aids in weight loss if consumed wisely.

3.Dragon fruit is a great immunity boosting ingredient and a fruit which can be had regularly due to good quantities of vitamins and minerals present in it.

4.Dragon fruit is also regarded as anti-aging since it has anti-oxidants which work against the free radicals and makes our skin tighter and younger look wise.

5.Dragon fruit also helps prevent cardio-vascular diseases, lowers cholesterol levels and helps reduce high blood pressure.

6.Dragon fruit is also anti-inflammatory and also supports our nervous system as well since it is high in vitamin B levels which aid in the formation of nerve cells and healthy fats for proper conductive signalling.

7. Dragon fruit is also heart healthy food, good in vitamin A and vitamin C content, also helps cure constipation issues.

8. Dragon fruit helps keeping the kidney clean and de-toxified and it also beneficial for our bone health as well.

9.Dragon fruit has also been regarded as a stress buster, due to its attractive look and eye appeal it is also a mood enhancer and works well to manage stress levels as well.

10.Dragon fruit is also regarded as good for the health of our hair and it supports good development of hair in our body and also strengthens hair growth.

Here are a few recipes with Dragon Fruit being incorporated into various cuisines and methods of cooking/ applications:

Recipe-1] DRAGON FRUIT WALDORF 

Ingredients:

For the base of the salad:

Assorted lettuce leaves-1 cup [Iceberg/Lollorosso/ Cos/ Romaine]

For the body of the salad:

Green apples/red apples-1 no, do not peel, cut into cubes.

Dragon fruit- 1 no, peeled and cut into med size cubes.

Celery- 2 stalks, cut into ½ inch pieces

Walnuts- 8-10 no. roughly cut.

For the dressing of the salad:

Mayonnaise- 1 cup

Mustard paste-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Mint leaves- 6-8 no.

For the garnish of the salad:

Assorted herbs/ nuts/ seeds/ micro-greens

Method:

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

2. Clean, wash/rinse the lettuce leaves, place them in ice-cold water to maintain their freshness.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well, I also tried using greek yogurt in place of mayonnaise and it turned out to be yummy as well.

4. Just before serving, add in the body of the salad into the dressing and give the salad a nice toss and mix.

5. Check for seasoning and adjust accordingly, arrange the drained and pat dried crispy lettuce leaves on a salad plate and portion the tossed salad on it and garnish appropriately and serve.

Recipe-2] MARINATED DRAGON FRUIT SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves-1 cup [ Iceberg/Lollorosso/Cos/ Romaine]

For the body of the salad:

Dragon fruit- 1 no, peeled and cubed

Fresh pineapple- 3-4 slices, cubed

Apple- red or green- 1 no, cubed

Chickoo- 2 no, peeled and cubed

Grapes- 10-12 no

Berries- ¼ cup any variety

For the marination cum dressing:

Honey-2 tbsp.

Lime juice-2 tbsp.

Mint leaves- 10-12 no

Ginger juice- 2 tsp

White wine-2 tsp- optional

Raisins- 10-12 chopped

Dates- 3-4 no puree

For the garnish of the salad:

Toasted flax seeds/ melon seeds/ pumpkin seeds- 2-3 tsp

Micro-greens/ fresh herbs.

Method:

1. Pre-prep all the ingredients for the marinated dragon fruit salad.

2. Prepare the base of the salad, clean, wash- rinse and place in cold water.

3. In a mixing bowl, assemble the ingredients for the marination cum dressing and give it a nice mix.

4. Add in the fruits as desired and mix, place in a cool place/ chiller/ fridge etc for around 20-30 mins.

5. Give the fruits a nice toss one more time and portion them on a bed of crispy lettuce leaves on a salad plate/ bowl.

6. Garnish the salad with toasted seeds/ slivers of almonds/ nuts/ micro-greens etc and serve.

Recipe-3] DRAGON FRUIT & PRAWN COCKTAIL SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup preferred to use iceberg lettuce

For the body of the salad:

Dragon fruit- 1 no, peeled, cubed

Prawns- 12- 16 no, shelled, de-veined and washed.

To blanch/cook the prawns:

Water- 500 ml

Onion-1/2 no sliced

Bay leaf-1 no

Peppercorns-3-4 no

Celery stalk- 1 no cut

Lime slices- 2-3 no

White vinegar-1 tsp

Salt-1/2 tsp

For the dressing of the salad:

Mayonnaise-1 cup

Capsico/ tabasco sauce-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Tomato ketchup-2-3 tsp

Brandy/rum-1-2 tsp optional

Parsley-2 tsp chopped

Shallots- 3-4 chopped

Celery-2 tsp chopped

Gherkins/ olives- 2-3 tsp chopped

For the garnish of the salad:

Assorted fresh herbs/ boiled sliced egg/ black or green olives

Method:

1. Pre-prep all the ingredients for the dragon fruit and prawn cocktail salad recipe.

2. Start with the poaching/blanching/ boiling of the prawns first by assembling the listed ingredients into a saucepan/open pan and allowing it to come to a boil, simmer it, add the cleaned prawns into the pan and cook it for 6-8 mins, refresh with cold water, slice them 1 x2.

3. In a mixing bowl, combine together the ingredients for the dressing of the salad and add in the prawns and dragon fruit and give it a nice mix. Allow chilling until used.

4. Just before serving it, use transparent martini/ cocktail glasses for better eye appeal, arrange ice-berg lettuce in the glasses, layer up the chilled salad and garnish appropriately and serve immediately.

Recipe-4] DRAGON FRUIT DELIGHT

Ingredients:

Dragon fruit- 2 no, peeled and cut roughly

Ginger juice- 2 tsp

Lime juice- 2 tsp

Sugar syrup- 2-3 tbsp.

Cashews-2 tsp chopped

Lychee crush- 2 tsp

Tender coconut/ malai- 2 tbsp. chopped

Coconut Water- ½ cup

For garnish

Mint leaves- 6-8 no

Cherries- 2-3 no

Method:

1. This recipe is about preparing small shorts with dragon fruit in the form of a juice / healthy sips.

2. Pre-prep all the ingredients as listed above and can be adjusted as desired/ as per taste.

3. Using a jar of a mixer-grinder/ food processor, combine together the dragon fruit with all the other ingredients as listed and give it a nice churn and process it.

4. Remove into a bowl, check for the balance between sweetness and flavor and adjust it accordingly. At times I also avoid the sugar element in this shot drink and prefer without sugar as well.

5. Just before serving the refreshing shot drink, portion it into small glasses, garnish it as desired and serve.

Recipe-5] FUSION FIRNI WITH DRAGON FRUIT

Ingredients:

For the Firni mixture:

Milk- 500- 750 ml

Rice paste- 2-3 tbsp.

Green cardamom powder- ½ tsp

Sugar- to taste

Condensed milk-1/4 cup

Mava- 2-3 tsp

Raisins- 2-3 tsp chopped

Almonds- 2-3 tsp chopped

Cashews- 2-3 tsp chopped

Dragon fruit- 1 no, peeled, cubed

Mint leaves- 8-10 no

Glazed/tinned cherries- 3-4 no

Fruit cocktail tin- 1 cup, assorted tinned fruits can be added too.

Rossogulla- 2-3 no, sliced for the fusion touch in the Firni.

White chocolate- ¼ cup either shavings/ chips/ melted.

Method:

1. Pre-prep all the ingredients for the fusion Firni recipe.

2. In a saucepan combine together the milk, rice paste, sugar, elaichi powder and cook for 12-15 mins on a low flame, keep stirring.

3. Add in mava and condensed milk as it starts cooking, and continue to cook for another 8-10 mins on a low flame. Turn off the flame and cool.

4. Add in the white chocolate, mix and chill. Now it’s time to layer the dessert.

5. Using dessert glasses, cups start with the layering of the white chocolate Firni, place the dragon fruit, sliced rossogulla, assorted fruits, nuts and repeat the layers.

6. Chill the dessert for 2- 3 hours and then garnish and present the wow some dessert with dragon fruit combined in a white chocolate flavoured Firni.

Recipe- 6] THAI STYLE CHICKEN AND DRAGON FRUIT TOSS

Ingredients:

Oil-2 tsp

Lemongrass- 3-5 pieces

Fresh basil leaves- 6- 8 no

Galangal/ Thai ginger- 2 tsp cut

Thai red curry paste- 2 tsp

Water-1/4 cup

Coconut milk- ¾ cup

Salt to taste

Boneless chicken cubes-1 cup

Corn starch solution-2-3 tsp to thicken up

Sugar-1 pinch

Dragon fruit- 1 no, peeled and cubed

Lime juice- 2 tsp

Base of assorted lettuce leaves/ purple cabbage- 1 cup

Garnish with olives/ gherkins/ parsley/ basil/ nuts/ seeds.

Method:

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

2. This recipe combines a cooked thai version of chicken in a coconut sauce, thickened up and cooled then tossed with dragon fruit and served.

3.Heat oil, add in the lemon grass, galangal, basil, red curry paste, a little water, and cook for a few seconds, add in the chicken cubes, allow to simmer and cook for 6-9 mins.

4.Add in the thick coconut milk and mix well. Cook for another 3-4 mins, thicken up a little with corn starch solution, add salt to taste, once done, turn off the flame and allow to cool.

5. This can be served like a cold appetizer, salad, starter as well. Toss the dragon fruit with the chicken just before serving and add some lime juice, fresh herbs for garnish, portion it into glasses/ bed of fresh lettuce/ purple cabbage leaves or even a small empty coconut shell could be used for presentation.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | The Celery Connect By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Celery Connect

Celery is a low-calorie vegetable with a high water content that contains a sizable dose of fiber, along with some vitamins and minerals. It's a convenient on-the-go snack as well as a vegetable that can be incorporated into cooked dishes, stir-fries, and salads.it has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine. 

The first cultivation is thought to have happened in the Mediterranean region, where the natural habitats were salty and wet, or marshy soils near the coast where celery grew in plant communities. North of the Alps, wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich, muddy soils. It is a marshland plant that comes from the same family as carrots and parsley. It has long, firm, pale green fibrous stalks and grows in bunches of approximately eight to 10. The stalks taper into leaves at the top. Although most people discard the leaves, they are also edible. Celery has a mild, earthy, slightly peppery taste.

 The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinning’s and transplanting’s, they are, on attaining a height of 15–20 cm (6–8 in), planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems Unlike some vegetables, celery retains most of its nutrients even if it is steamed.

 A study published in 2011 in the journal LWT – Food and Science Technology compared celery that had been steamed, boiled and blanched and found that, after 10 minutes of steaming, the vegetable still maintained 83% to 99% of its antioxidants, compared with uncooked celery. On the other hand, boiling and blanching led to a 38% to 41% loss in antioxidants. Celery is rich in compounds called phytonutrients, which are produced by plants and may have antioxidant and anti-inflammatory properties. (Antioxidants are substances that help prevent cell damage, according to the National Institutes of Health; and ant-inflammatory compounds are those that fight inflammation in the body.)  

Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April. 

Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavoured and are used less often, either as flavorings in soups and stews or as a dried herb. Celery, onions, and carrots make up the French Mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup. 

Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with baked, fried or roasted fish, meats and as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish.

The seeds can be ground and mixed with salt, to produce celery salt. Celery salt can be made from an extract of the roots or using dried leaves. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavor of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Similarly, combinations of celery powder and salt are used to flavor & preserve cured pork and other processed meats as alternative to industrial curing salt. The naturally occurring nitrites in celery work synergistically with the added salt to cure food. 

Here are a few health benefits of Celery:

Celery is a low-calorie vegetable that may have powerful anti-inflammatory properties. It can be used to lower cholesterol levels and arthritis pain, quicken weight loss, protect against oxidative damage, and reduce high blood pressure. Including celery stalks in your diet might promote your overall health as it is rich in vitamin C.

Good for immunity system: Rich in vitamin A and C as well as antioxidants, celery may greatly boost the immune system and make it more active and efficient. Eating this vitamin C rich vegetable regularly can help reduce your risk of catching a common cold, as well as protect you against a variety of other diseases.

Helps reduce blood pressure: Celery contains organic chemical compounds called phthalides. These compounds may help lower the level of stress hormones in your blood. It also contains potassium, which is a vasodilator and can be helpful in reducing blood pressure. When blood pressure is reduced, it puts less stress on the entire cardiovascular system and reduces the chances of developing complications or suffering from a heart attack or stroke.

Has anti-inflammatory properties: Experimental studies show that celery can potentially help reduce inflammation in the body. A 2019 study suggested that celery leaves may affect cytokines, which are immune system messenger molecules responsible for anti-inflammatory effects in the body. This is because the leaves may have high levels of bioactive compounds. Researchers concluded that it can be a potential ingredient for the treatment and prevention of inflammatory diseases. 

Helpful in reducing cholesterol levels: A research study published also suggests that the levers of fiber found in celery may help reduce artery-clogging cholesterol (called LDL or bad cholesterol) The phthalides in these vegetables also may help stimulate the secretion of bile juices, which work to reduce cholesterol levels. Less cholesterol means less plaque on the artery walls and a general improvement in heart health. The fiber that is found in it also can work to scrape the cholesterol out of the bloodstream and eliminate it from the body with regular bowel movements, further boosting cardiovascular health.

Here are a few Culinary Uses of Celery:

• Though we haven’t seen celery being used much in the indian cuisine and recipes yet, there is a scope and possibility of including it in a varied way and adding a touch of spice to it which can benefit us and also give us variety in our daily foods.

• Celery added to the kachumber concept with cucumber, onion, tomato, chilies, coriander, lime, roasted crushed peanuts would be one of the good ways to start adding it in.

• A tempered celery and sesame seed raita, spiced up with a little roasted crushed cumin and a dash of mint and chaat masala is also one of the ways to add it on the side with a meal.

• Celery in the form of a subzi with cabbage/ carrots/ white radish and a tempering of mustard seeds, curry leaves, dried red chilies did like a foogath or a poriyal concept with a little fresh coconut and coriander can be one of the tasty ways too.

• Blending it into juice, soups, adding it to baked dishes, stir-fried concepts, adding it into Chinese soups, gravies, fried rice, noodles, pot rice, futchi rice concepts, spring rolls, wontons are quite popular.

Here are a few of my favorite recipes with celery:

Recipe-1] CELERY ALMOND SOUP

Ingredients

Celery- 4-5 stalks, washed, cleaned and roughly cut.

Potatoes- 2 med sized, peeled and cubed

Oil-1 tsp

Butter-1 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small chopped

Bay leaf-1 no

Peppercorns- 3-4 no

Salt and pepper to taste

Water/ veg stock- 2-3 cups

Almond paste-2 tsp

Sliced almonds-2 tsp

Parsley-2 tsp chopped

Fresh cream-2-3 tsp

Flax seeds/ pumpkin seeds- 2 tsp

Method:

1. Prepare all the ingredients for the celery and almond soup.

2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute for 1 min.

3. Add in the celery, potato cubes, salt and pepper to taste, add in the water/stock and bring to a boil, simmer for 20-25 mins.

4. Cool the soup, remove the bay leaf, and churn the soup to a well-blended puree and bring it back to a boil. Adjust the texture by adding a little stock.

5. Now add in the almond paste, fresh cream and mix well and check for seasonings.

6. Serve the soup hot garnished with some more almonds, toasted nuts, parsley/cream.

Recipe-2] CELERY PEPPER FRIED RICE

Ingredients

Boiled rice- 2 cups- white/brown

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Celery-1/2 cup stalks- cut into small pieces.

Salt and pepper to taste

Red chili sauce-1 tsp

Schezuan sauce/chutney- 2-3 tsp

Soy sauce-1 tsp

Red Capsicum-1/2 cut into small cubes

Yellow capsicum-1/2 cut into small cubes

Green capsicum-1/2 cut into small cubes

Chicken- boiled/cubed/shredded-1 cup or assorted veggies.

Spring onion greens-1/2 cup chopped

Method:

1. Prepare all the ingredients for the fried rice recipe.

2. Heat oil in a pan add in the ginger, garlic, onions, celery and saute for 2 mins.

3. Add in the capsicums/ assorted veggies/ chicken/ scrambled eggs etc and saute for 1 minute, add in the rice, all seasonings, sauces as per taste and mix well.

4. Cover and cook for 3-4 mins on a medium flame, toss well and mix up all ingredients in the pan.

5. Serve hot garnished with spring onion greens.

Recipe-3] STIR FRIED CELERY WITH CHICKEN

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Celery- 3-4 stalks- cut into strips

Star anise -2 no

Peppercorns-2-3 no

Red chilies-1-2 slit

Green chiles-1-2 slit

Red/ green/yellow capsicums-1/2 cup shreds

Boneless chicken- 1 cup cut into strips

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-1 tsp

Green chili sauce-1 tsp

Honey-1 tsp

Water chestnuts-3-4 no sliced

Water/veg stock -1/2 cup

Corn starch solution-2-3 tsp to thicken

Roasted crushed peanuts-2-3 tbsp.

Spring onion greens- 2-3 tbsp.

Method:

1. Prepare all the ingredients for the stir fry recipe.

2. Heat oil and butter in a pan add in the star anise, pepper, ginger, garlic, onions, chilies and saute them all for couple of minutes.

3. Add in the chicken pieces and saute them, add in seasonings to taste, little stock/water and allow the chicken to cook for 6-8 mins.

4. Now add in the assorted capsicums, water chestnuts, celery and other veggies if any and cook for 2-3 mins.

5. Add in the corn starch solution and thicken a little to get it all together, adjust seasonings/sauces as per taste, mix well and serve hot garnished with greens.

Recipe-4] CELERY & BEAN FRIED RICE

Ingredients:

Boiled rice-2 cups, white or brown

Oil-2 tsp

Butter-1 tsp

Celery-2-3 stalks, cut into small pieces

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small sliced

Bay leaf-1-2 no

Cinnamon stick-1-inch piece

Salt and pepper to taste

Boiled beans- 1 cup- kidney beans/ black beans/ baked beans etc can also be used in this recipe.

Water-1/2 cup

Parsley-2 tsp chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

For the base of the rice:

Oil-2 tsp 

Ginger-garlic-1 tsp chopped

Spring onion-2 sliced

Green chilies-2 slit

Salt and pepper to taste

Boneless chicken shredded-1 cup

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mushrooms-1/2 cup sliced

Boiled sweet corn-1/2 cup

Corn starch -2-3 tsp to thicken 

Cheese- 2-3 tsp grated

Method:

1. Prepare all the ingredients for the base of the recipe and the fried rice

2. Heat oil and saute the ginger, garlic, chilies, onions and saute for 1 minute, add in the chicken shreds and saute for 1-2 mins, add in the seasonings, mushrooms, corn water/stock and sauces and mix well.

3. Reduce flame and cook for 6-8 mins and then add corn starch solution to thicken it all up.

4. Place this mixture at the base of your serving dish or bowls. Now toss the rice and add it over this and serve.

5. To prepare the fried rice, heat oil and butter in a pan add in the spices, ginger, garlic, chilies, onions and saute for 2 mins.

6. Add in the beans and celery and saute, add seasonings, herbs, chili flakes, sauces to taste and add in the cooked rice and saute it all well for 3-4 mins, cook for 4-5 mins and then place this over the chicken and mushroom mixture and top it up. Garnish with greens and serve hot.

Recipe- 5] ASIAN CELERY STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Red chilies-1-2 slit

Green chilies-1-2 slit

Spring onions- 4-5 no sliced

Celery- 3-4 stalks cut into small pieces

Chicken sausages- 2-3 no sliced

Salt and pepper to taste

Carrot-1 cup strips

French beans- 4-5 sliced

Red capsicum-1/2 no strips

Soy sauce- 2 tsp

Red chili sauce-2 tsp

Peanut butter-2 tsp

Water/stock-1 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Honey-1 tsp

Corn starch solution- 2-3 tsp to thicken

Parsley-2 tsp chopped

Assorted nuts-2-3 tsp sliced

Assorted seeds-2 tsp toasted and added

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the celery stir fry dish.

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

3. Add in the chicken sausage pieces and saute for 2-3 mins. Add in seasonings, herbs, chili flakes, honey, sauces, little water and allow the chicken to cook for 6- 8 mins.

4. Add in the carrot and capsicums, peanut butter and adjust it with a little water, cook for 3-4 mins.

5. Now add in a little corn starch solution and thicken up the mixture to a semi-dry/ medium gravy texture, add in nuts and seeds, mix well and garnish with parsley/ spring onions and mix. Serve hot. 

Recipe- 6] CELERY AVOCADO TUNA SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves-1 cup

For the body of the salad:

Celery-2-3 stalks cut into slices

Avocado-1 ripe, peeled, stoned, cut into cubes

Tuna fish-1 cup, drained from the tin.

For the dressing of the salad:

Mayonnaise sauce-1/2 cup

Salt and pepper to taste

Lime juice-2 tsp

Assorted herbs-2-3 tsp fresh

Mustard paste-1/2 tsp

For the garnish of the salad:

Assorted nuts/seeds-2-3 tsp

Micro-greens-2-3 tsp

Fresh herbs-2 tsp

Cherry tomatoes-3-4 cut

Method:

1. Prepare all the ingredients for the salad as listed. We can also use tofu, grilled paneer or grilled veggies, boiled/roast chicken, etc in this salad.

3. In a salad plate, arrange the assorted cleaned, washed, chilled, and crispy lettuce leaves as the base.

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

5. Now add the body of the salad into the dressing and toss it well, check for taste and adjust it accordingly.

6. Dish out the chilled salad onto the serving salad plate and garnish it, serve cold.

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology The Sensational Sausage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Sensational Sausage

The concept of sausage is quite an old one and goes back to historic times in our culinary heritage where this term Sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as a product it is usually cylindrical and encased in a skin or a casing. Sausages have also been said to have probably been first been invented as a means of preserving blood, offal, and small scraps of meat in convenient edible containers, the stomachs, and intestines of the slaughtered animals.

While it is also said that the word “Sausage” was first used in English in the mid-15th century, spelled “sawsyge”. This word came from Old North French saussiche (Modern French saucisse)”. The French word came from Latin salsica (sausage), from salsicus (seasoned with salt). The earliest known reference to sausage dates to Greece in the eighth or ninth century BC. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe.

While sausages may have begun in frugality, they had already evolved into delicacies worthy of a gourmet’s attentions. Pork is the meat most commonly used to produce sausages. Hot dog or frankfurter, frank, or wien is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun. Pork and beef are the traditional meats used in hot dogs. 

Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry, and while the sausage is also defined as a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices, and other flavorings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.

Though we also relate to forcemeats in association with sausage making with a variety of components and formulae which form a part of their composition have been helping create and prepare varied types of sausages around the world over the years which have been used in a number of ways in our culinary repertoire.

A Few Culinary Uses of Sausages:

While there are loads of sausages around the world for us to enjoy and relish in various recipes/ cooking styles and combinations, some of the most commonly used options with sausages are as below:

1. Sausages have been popular on a Breakfast table: A variety of sausages are used for breakfast be it English breakfast, American or the contemporary to the new world cuisine varieties, sausages are able to find their right place in grilled forms, saute, and cooked up on a hot griddle and dished out with eggs, baked beans etc. from hot dogs to frankfurters and the long list of international sausage varietals there have been a number of them being used. Some of the famous ones have included black pudding sausage and Scottish varieties being served for morning munchies.

2. Sausages are good to go in Soups, Salads, Stir-fries: Sausages are ideal to be used in a number of gourmet delicacies add them to your favorite choice of soup with veggies ideally with potatoes and some herbs, have them in the form of a broth with veggies in a well-flavored stock. Add sausages to your salad bowls, grill them, pan fry them, use the smoked varieties as well to add that special punch into a salad with a nice tart dressing to compliment it. Sausage stir-fries in combination with veggies, pulses, legume options, greens, beans, root veggies, etc also turn out to be good for brunch options.

3. Sausages in Baked & Roast dishes: Lace them in combination with choicest veggies and complimenting options in a creamy white sauce with cheese and set it into a baking dish, layer it with a twist of taste flavors, with pasta, noodles, rice, bread, and potatoes, etc. it turns out to be a yummy delight the moment it is browned at the top and has a nice crusty cheesy look. It has also been observed that sausages have also been a part of roast preparations be it a poultry roast like stuffed roast chicken with a stuffing of bread, herbs and sausages, or be it a roast turkey as well. A variety of sausages have been adding their delectable and robust flavor into roast preparations as well.

4. Sausages in bakery products: Baking variety of goodies with sausages is a great thing to do, talking of the varieties of pastry options, puff pastry, flaky pastry, shortcrust pastry, filo pastry, etc somehow they are all able to adapt themselves well with sausages in the form of fillings and stuffing since a long time now. Some of the all-time favorites include quiche, tarts, tartlets, filo-wrapped sausages, bread dough wrapped sausage delights, stuffing for a croissant, sausage and cheese puffs etc.

5. Sausages in Fusion recipes: one of the recent trends we have witnessed includes mix-n-match combination recipes with a little of this and a little of that dishing out a delicacy to excite the senses and treat the palate. Indian twist to sausages by tempering them, adding them to a curry, cooking them in a saute or stir fry format, simmering them into a desi coconut stew, adding them to a pulao, stuffing it into a samosa, wrapping it into a Kathi roll and more! besides when we talk of fusion we can also mix two of more cuisines as well for instance an Indo-Chinese sausage Tava pulao, an Indo- Mexican sausage peri-peri tortilla wrap, an Indo –Spanish sausage tapas platter with varied flavors. Today we also have a choice of vegan sausages as well to work with and they are simply awesome to try and include in our diets, recipes, and menus.

6. Sausages in Sandwiches, Pancakes Rolls and Wraps: while we relate crepes to be the original french variety of pancakes, they are thin and delicate which can be wrapped up with a variety of fillings using eggs and sausages, Akoori and the scrambled versions have also found their way all the way with sausages in pan rolls for brunches, savory sausage pancakes topped with an array of delectable toppings/sauces to go along from a live counter during festive occasions/ Sunday brunches etc. rolls, wraps and hot dog bread, subs have also been one of those options where sausages have been found popularly across the western part of the world. While in India we talk about our famous kathi rolls, Frankie’s etc having a sausage incorporated in them too would be a nice way to enjoy them for a change with a touch of spice and dash of robust flavors.

Here are a few of my favorite easy to dish out Recipes with Chicken Sausages:

Recipe-1] COCONUT CURRIED SAUSAGES

Ingredients:

Sausages- 250 gms, cut 1 x 3

Carrot-1 small cubed/sliced- blanched

Potato cubes-1 cup fried.

Oil- 2 tsp

Butter-1 tsp

Bay leaf- 1-2 no

Peppercorns- 3-4 no

Curry leaves- 4-5 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies-1 tsp chopped

Onions-1 cup chopped

Tomatoes-2-3 small puree

Salt to taste

Red chili paste-2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Garam masala powder-1/4 tsp

Coconut milk- 2 cups thick

Water-1/2 cup

Cashew paste-1 tsp

Coriander leaves-2 tbsp. chopped

Method:

1. Prepare all the ingredients for the coconut curried sausages.

2. Heat oil and butter in a pan add in the curry leaves, ginger, garlic, onions, green chilies, and saute for 2-3 mins.

3. Add in the tomato puree, red chili paste, salt, and all powdered spices and saute for 2-3 mins.

4. Add in little water and let the gravy cook for 5- 7 mins, add in the coconut milk and cashew paste, and simmer for 3-4 mins.

5. Finally add in the sausages and fried potatoes and allow them to simmer in the gravy for 5-7 mins, add coriander and serve hot.

Recipe-2] SAUSAGE AND SPINACH DUET

Ingredients:

Sausages- 250 gms, cut 1 x 3

Spinach leaves- 1 bunch, cleaned and blanched

Sweet potato- 1 cup, cubed and boiled.

Oil-2 tsp

Butter- 1 tsp

Cinnamon stick- 1-inch piece

Cloves- 3-4 no

Dry red chilies-1-2 no slit

Green chilies-1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomato- 1 small chopped

Salt to taste

Black pepper powder to taste

Cumin seeds-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Method:

1. Prepare all the ingredients for the sausage and spinach duet.

2. Heat oil and butter in a pan add in the cinnamon stick and cloves.

3. Add in the ginger-garlic paste, red chilies, green chilies, onion and cumin seeds, saute for 1-2 mins.

4. Now add in the tomato, salt, and all powdered spices, herbs, chili flakes and little water and cook for 2-3 mins.

5. Add in the sausages, spinach and potatoes and cover, simmer for 3-5 mins and serve hot.

Recipe-3] SAUSAGE SANDWICH FIESTA

Ingredients:

Sausages- 4-6 no, cut 1 x 2 lengthwise

Hot dog rolls/ bread- 3- 4 no

Butter-2 tsp to spread on the bread

Oil- 2 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Mustard paste-1 tsp

Red chili sauce-1 tsp

Tomato ketchup-2-3 tsp

Chopped parsley-2 tsp

To add on into the sandwich roll:

Mustard mayonnaise-2-3 tsp

Cheese slices-2-3 no

Sliced onions- 2-4 slices

Coleslaw- ¼ cup

Tomato-1 sliced

Cucumber-1/2 sliced

Gherkins- 2-3 slices

Method:

1. Prepare all the ingredients for the sausage sandwich recipe.

2. Slit open the hot dog rolls and warm them on a non-stick pan/ griddle apply little butter and keep aside.

3. Heat oil in a pan add in the garlic, onions and saute it for 2 mins, add in the sausages and stir fry them on a high flame for 1 min.

4. Add in the mustard paste and all other sauces and coat them well on the sausages, cook for a minute and turn off the flame, add chopped parsley.

5. Place the saucy coated sausages in between the slit rolls and add more spreads/ sauces etc as needed and also place slices of assorted veggies, gherkins etc as listed to add more color, texture, crunch and freshness to the sandwich. Serve hot.

Recipe- 4] SAUSAGE MEXICANA 

Ingredients:

Sausages- 250 gms, cut 1 x 3

Oil-1 tsp

Butter- 1 tsp

Star anise- 1-2 no

Garlic- 1 tsp chopped 

Onion-1 small chopped

Refried beans/ kidney beans- 1 cup boiled

Green capsicum- ½ no chopped

Jalapeno peppers- 2-3 tsp sliced

Salt and pepper to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red/ yellow capsicums-1/2 cup shredded

Water/stock-1/2 cup

Tomato puree- ½ cup

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boneless chicken cubes- 1 cup or paneer cubes/tofu- 1 cup

Parsley/coriander/ basil leaves- 2 -3 tsp

Method:

1. Prepare all the ingredients for the sausage Mexicana recipe.

2. Heat oil and butter in a pan add in the star anise, garlic, onion and saute for 1-2 mins, add in the tomato puree, salt, pepper, herbs, spices or use Mexican peri-peri spice powder to taste and saute for 1-2 mins, add little water and simmer for 2-3 mins.

3. Add in the chicken cubes, allow to cook for 5-7 mins, add in the kidney beans, tofu or paneer at this stage if being used in case of veg- do not mix with non-veg in the same recipe.

4. Add in the sausages and all the other sauces, seasonings and mix well, simmer for 3-6 mins, add in the colorful capsicums and mix well. Also add in the jalapenos, fresh herbs/ grated cheese/ sour cream on top as desired before serving.

5. Serve this recipe along with Mexican fried rice/ french bread / herbed garlic rolls etc.

Recipe- 5] STIR-FRIED SAUSAGES

Ingredients:

Sausages- 250 gms, cut 1 x 3

Oil-2 tsp

Butter-1 tsp

Peppercorns- 3-4 no

Slit green chilies-2-3 no

Spring onions- 1 cup sliced

Red capsicum-1/2 no shredded

Green capsicum-1/2 no shredded

Yellow capsicum-1/2 no shredded

Celery-1 stalk cut

Salt and pepper to taste

Soy sauce- 2-3 tsp

Red chili sauce- 2 tsp

Green chili sauce-2 tsp

Honey-2 tsp

White vinegar-2 tsp

Sugar-1 pinch

Schezuan sauce/hot garlic sauce-2 tsp

Water-1/2 cup

Corn starch solution-2-3 tsp

Assorted greens for garnish-1/4 cup or spring onions- chopped.

Method:

1. Prepare all the ingredients for the stir fried sausages.

2. Heat oil and butter in a pan add in the peppercorns, slit green chilies, sliced spring onions and saute for 2 mins.

3. Add in the sausages and capsicums, salt, pinch of sugar and pepper to taste, stir fry them on a high flame for 1-2 min.

4. Add in the sauces to taste as listed/ as per choice and mix, add little water and allow to cook for 3-4 mins.

5. Finally add in some corn starch solution and thicken it up a little to coat the sausages in the pan.

6. Serve hot garnished with assorted greens/ spring onion greens.

Recipe- 6] SAUSAGE PEPPER TARTS

Ingredients

Sausages- 250 gms, cut into small pieces

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 3-4 chopped

Celery-1 stalk chopped

Assorted capsicums-1/2 cup fine chopped

White sauce-1/2 cup

Cheese-2-3 tbsp. grated

Ready to use Tart shells- 10-15 no

Peanut butter-2 tsp

Water-2-3 tbsp.

Mixed herbs-1/2 tsp

Capsico sauce- 1 tsp

Parsley-1 tbsp. chopped

Olives- 3-4 sliced

Method:

1. Assemble all the ingredients for the sausage tarts.

2. Heat oil and butter in a pan and saute the garlic, shallots, celery for a minute, add in the capsicums and sausages, and stir for 1 min.

3. Add in the salt, pepper, herbs, peanut butter, and little water and mix it all up, cook for 2-3 mins.

4. Once the sausages are nicely coated with the mixture lastly add in the Capsico sauce, a little white sauce for a creamy texture.

5. Fill the tart shells with this sausage mixture and top with olives, grated cheese and bake in the oven for 2-3 mins and serve hot as a snack.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | AS SOBER AS SEMOLINA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Semolina also called Rava or Sooji in local terms is a coarse flour made from Durum wheat, a hard variety of wheat when ground into a flour it is called as semolina & it has been used across the world in bread, pasta, porridge, cutlets and more.

To me it is always helpful in my kitchen since it makes life easy in many ways due to its easy to find place into various recipes and different forms and somehow it just blends in so well that many of my guests didn’t even realise that it was a part of some recipes. Some of my all-time favorites have been sooji ladoo, sooji ka cheela, rava paniyarams & baked semolina and coconut pudding.

It is usually yellow in color when made from the durum variety and when made from softer wheat types the color is a little whitish. Its shade is darker and more golden in color than all purpose flour with a mild earthy aroma and it available all through the year.

Semolina has found its way in a number of ways, forms and delicacies in global cuisines and is also easy to work with when it comes to mix-n-match fundamentals and fusion cooking as well. 

Health Benefits of Semolina:

• Semolina is a good source power pack vitamin.

• Helps support our metabolism

• Assists in building the immune system of our body.

• It is rich in minerals which help in bone maintenance.

• Semolina flour helps maintain nervous system.

• Due to its potassium content it helps kidney functioning.

• Semolina has been known to digest slowly in our system thus it makes us feel full for a longer duration of time.

• It is a quick and nourishing source of energy in our foods, prevents overeating.

• Semolina is an iron rich ingredient and should be consumed, it is also an immunity boosting ingredient.

• Semolina used wisely also assists in weight management.

• It has also been found supporting heart health and controls blood sugar levels in our body.

Usage of Semolina in Kitchen and Bakery:

• Semolina has played a multi-faceted role in our kitchen and bakery in many ways over the years and can be well adapted into savoury and sweets as well.

• One of the most common preparation we know is upma a popular breakfast dish we make with semolina in India. It is simple and easy, ready in minutes and can be variated with a lot of ingredients like adding veggies and nuts/seeds of your choice to make it more interesting.

• Semolina has been used in covering most of our Indian recipes to form a preventive coating and also a crust forming agent in dishes like tikkis and cutlets, fish fry etc.

• Commonly also found used in sooji ki kheer/ sooji phirni by cooking it in milk with a few sweetening agents, nuts etc served as a dessert. 

• While Italians have been found making gnocchi a homemade fresh pasta using semolina serving it with a nice sauce like pesto, marinara or the famous Arabiata.

• I tried making gnocchi with our upma concept and served it with a nice cheesy pesto chutney with a tempering of curry leaves and bohri red chilies!

• The south indian kitchens all-time favourite is the rava idli, rava dosa, rava uttappams, appams and many more to add to, not to forget the sooji ka sheera famous all over.

• For some of my continental dishes specially baked varieties I often use corn, spinach, mushrooms as the body of the dish plus semolina in place of refined flour and I prefer using olive oil as compared to butter hence reducing a considerable amount of calories and yet coming out tasty with a dash of irrestible cheese!

• Semolina cooked with soy keema in a mildly spiced indian masala turned out yum when I stuffed it into a multi-grain dough and made a paratha from it and served it with a tempered yoghurt-mayo schezuan raita- fusion it is!

• A semolina pudding with chocolate and nuts can also be served with a topping of assorted fresh fruits and cream.

• I also tried a sooji ka sheera with coconut and chocolate and set it in small moulds, upturned them and served them with a topping of flamed brandy with raisins and brown sugar along with a dash of praline for the crunch.

Here are a couple of recipes with the Sober Semolina for all to try!

Recipe-1] SNACK TIME SEMOLINA BITES

Ingredients

Semolina- 1/2 cup. lightly dry roasted.

Warm/hot water-1 cup

Oil- 1 tbsp. for cooking & little for shallow frying.

Cumin seeds- ½ tsp

Ginger-garlic-green chili paste- 1 tsp mix.

Boiled mashed corn- ½ cup

Boiled mashed potato-1/2 cup

Salt and pepper- to taste

Mixed herbs- ½ tsp

Chili flakes- 1 tsp

Grated cheese-2 tbsp.

To coat with semolina/breadcrumbs/oat meal flour etc.

To serve with – green coriander chutney/ ketchup/ pesto-mayo sauce, dips of your choice.

Method:

1. Prepare all the ingredients for the recipe.

2. In a pan, heat some oil add in the cumin and ginger, garlic, chili paste- if you wish you can use freshly chopped as well.

3. Saute for a few seconds, add in the corn, seasonings and herbs, chili flakes.

4. Mix well on a low flame, add in the roasted semolina and mix well, add in 1 cup hot water and continue mixing it, simmer and cook for 4 to 5 mins.

5. Turn off the flame, add in the mashed potatoes, add fresh coriander, mint if desired.

6. Cool the mixture, apply oil on the fingers, divide the mixture into equal portions, shape each of them into round tikkis, stuff with little cheese and seal well.

7. Coat and shallow/deep fry as desired to a golden shade, serve hot as a snack/ also try using it as koftas, burger patties etc.

Recipe-2] CHICKEN SEMOLINA SHORBA

Ingredients

Semolina- ½ cup

Oil- 1 tbsp.

Garlic- 1 tsp chopped

Onion- ½ chopped

Tomato puree- 1 cup, fresh

Veg stock/water – 2 to 3 cups

Salt and pepper to taste

Fresh basil leaves- 4 to 5 nos.

Chili flakes-1/2 tsp

Mix veggies- carrots/beans/peas/capsicum/sweet corn- ½ cup mix- cut into small pieces and blanched.

Boneless chicken boiled-1/2 cup shredded

Grated cheese- 1 tbsp. optional

Method:

1. Prepare all the ingredients for the soup.

2. Heat oil in a saucepan, add in the garlic, onions and saute for 10 seconds, add in the semolina and roast it for a few seconds until the color gets a little dense then tomato puree, salt, pepper, herbs and chili flakes.

3. Add in the veggies of your choice, add stock or water.

4. Bring to a boil, simmer the soup for 10 -15 mins.

5. Serve hot garnished with fresh basil/ grated cheese. Serve with bread/ garlic bread etc.

Recipe-3] SIMPLE SEMOLINA SWEET

Ingredients

Semolina -1 cup, lightly roasted

Oil-1 tsp

Ghee/butter-2 tsp

Green cardamom seeds- ¼ tsp

Brown sugar-2 tsp

White grain sugar-1/2 cup

Almonds-2 tsp, sliced

Raisins-2 tsp chopped

Cashews-2 tsp sliced

Saffron milk solution- 2-3 tsp

Milk- 750 ml

Orange segments- ½ cup

Chickoo-1/2 cup peeled & cubed

Banana-1 ripe, sliced

Honey-2-3 tbsp.

Choco-chips-2-3 tsp

Method:

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

2. Using a thick bottomed pan, saute the fine semolina with green cardamom seeds in a little oil, butter/ghee for a few minutes, add in the brown and white grain sugar as per taste, add in boiled milk and give it a nice mix.

3. Reduce the flame and cover and simmer, allow to cook on a low flame for 8-10 mins, adjust the texture adding more milk if needed, add in the nuts and mix well.

4. In a separate pan, stew the fruits of your choice, add in honey and fruits, a stick of cinnamon if desired for taste, also choose between using rum or brandy to flavor the fruits, apples, pears, berries etc can also be used.

5. To assemble the sweet, grease small individual moulds/ baba moulds with a little butter, spoon in a little of the warm semolina mixture half way up and continue with a few stewed fruits in the center along with few chocolate chip and again top it up with the semolina mixture all the way up.

6. Refrigerate the sweet for couple of hours and de-mould it and serve with a topping sauce of your choice like a kiwi crush, or a berry compote etc.

Recipe-4] DATE AND NUT SEMOLINA & WHEAT SWEET

Ingredients

Semolina-1/2 cup

Whole-wheat flour-1/2 cup

Ghee-3 tsp

Oil-1 tsp

White grain sugar-3/4 cup

Brown sugar-2 tsp

Milk- 400 ml

Hot water-250 ml

Green cardamom powder-1/2 tsp

Almonds-1 tbsp. chopped

Raisins-2 tsp chopped

Cashews-2 tbsp. chopped

Banana-1 ripe, mashed

Dates- 4-6 no chopped/ puree

Choco chips-2-3 tsp/chocolate sauce-2 -3 tsp

Method:

1. Heat oil along with ghee/butter in a pan add in the semolina and whole wheat flour and green cardamom powder and saute on a low flame for 4-5 mins.

2. Add in the sugar both white and brown and mix, add in hot water first followed by warm milk a little at a time, also add in the mashed banana and dates.

3. Cook the mixture on a low flame for 3-5 mins, mix well, add more milk if needed, check for sweetness add in the assorted nuts and mix well.

4. Cover and simmer for another 3-4 mins and then dish out and serve this dessert warm. We can also add more flavor into this recipe by adding fresh fruits into it by layering it in dessert cups.

Recipe-5] SAVOURY SEMOLINA VEGGIE DELIGHT

Ingredients

Semolina- 1 cup, fine and lightly roasted.

Oil-1 tsp

Ghee/butter-2 tsp

Curry leaves- 6-8 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Green chilies-1 tsp chopped

Red chilies-1 slit

Ginger-1 tsp chopped

Onion-1 small chopped

Tomato-1 small chopped

Salt to taste

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Assorted veggies- carrots/ beans/ peas and cauliflower slightly blanched/boiled- ½ cup

Lime juice-2 tsp

Coriander leaves- 2 tbsp. chopped

Flax seeds/ melon seeds/ chia seeds-2 tsp

Roasted crushed peanuts- 2-3 tsp

Method:

1. Pre-prep all the ingredients for the savory semolina recipe.

2. Heat oil, butter/ghee in a pan add in the ingredients for the tempering starting from curry leaves, to mustard, cumin seeds, green chilies, ginger, onions and saute them for 1-2 mins.

3. Add in the tomatoes, salt, all powdered spices to taste and mix well, add in the roasted semolina and bhunao/saute for a couple of minutes.

4. Add a double quantity of warm water into the mixture and cover, simmer and cook for 6-8 mins. Add in the nuts, seeds of your choice, cook for 2-3 mins.

5. Finally add in the lime juice, peanuts, coriander leaves and serve hot.

Recipe-6] FRUITY SEMOLINA PUDDING

Ingredients:

Semolina- 1 cup, fine- lightly roasted

Oil-1 tsp

Ghee/butter-2 tsp

Cinnamon stick -1-inch piece

Soy milk- 250 ml

Warm water-150 ml

Almond paste-2 tsp

Raisins-2 tsp chopped

Sweet yogurt-1 cup

Lychee pulp/ custard apple pulp-1/2 cup

Pistachios-2-3 tsp chopped

Rose water-2-3 tsp

Condensed milk-2-3 tbsp.

Method:

1. Prepare all the ingredients for the pudding.

2. Heat up the oil, ghee/butter in a thick bottomed pan and lightly roast the semolina in it for a couple of minutes with a piece of cinnamon.

3. Reduce the flame further and add in sugar to taste and little condensed milk, mix and add warm water first and then little soy milk and mix, cover and simmer for 10-12 mins.

4. Add in the nuts and mix well. Cook for another 3-4 mins and turn off the flame, cool slightly.

5. Mix in the sweetened yogurt with a little lychee pulp or custard apple pulp and chill.

6. To assemble the dessert, use tall dessert cups or glasses and place a little of the prepared semolina pudding at the base, top with the fruity yogurt and garnish with pistachios and other nuts, chill the dessert for 1-2 hours and serve.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.



Ingredient Ideology | BABYCORN- BRINGING IT ON By: Dr. Kaviraj Khialani- Celebrity Master Chef.

 BABYCORN- BRINGING IT ON !

Babycorn one of that cute and delicate looking variety of veggies we have been looking at and trying to include in our recipes in a number of ways for a while now is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole, cob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. Used extensively in Asian and oriental cooking, baby corn has been touted as one of the healthiest veggies you can add to your stir-fries and salads. 

Babycorn are just regular corns that are picked before maturing. In terms of the nutritive profile too, baby corn and corns very very slightly. In fact, for those trying to lose weight baby corn may just prove to be a better bet, because of its relatively lesser starch content. Baby corns have found a popular fan following in the west too. It is one of the most imported vegetables across the world. 

Here are some essential benefits of Babycorn we need to be aware of in order to use it more effectively in our recipes and diets:

Rich Source of Folate: Folic acid is said to play an important role in preventing neural-tube birth defects in the fetus. Pregnant women may want to add baby corn in their pregnancy diet for healthy nutrition. From weight loss to healthy vision, baby corn is a storehouse of health benefits. Don't let its mini size deceive you into believing otherwise. 

Good for Eye Health: Yellow baby corn, much like the matured corn has a decent amount of carotenoids. Carotenoids support eye health and lower the risk of cataracts. Baby corns are rich in Vitamin A which helps to aid eye health. We can take care of our eyes by eating healthy foods that are a good source of vitamin A. Baby corns consist of carotenoids which are a type of pigment found in plants and algae which gives it a yellow.

Stimulates Digestion Baby corn is packed with both soluble and insoluble fibers. Fibers help stimulate healthy digestion. A healthy digestive system may also help in healthy and effective weight loss. Baby corn has 0% fat and is a rich source of Vitamins A and C whereas sweet corn has 1.2 grams of fat and also is rich in vitamins A, B, and E, thiamine, niacin, pantothenic acid and folate.

Nutrient-Dense Baby corn is an extremely nutrient-dense veggie. In addition to essential fibers and proteins, baby corns are packed with vital antioxidants too. It is said that just half-cup serving meets 4 percent of the daily body requirement of vitamin A and iron, and 2 percent of the daily requirement of vitamin C.

Adding Babycorn into our routine cooking and daily recipes:

A little thinking and experiment usually go a long way and as they say sky is the limit! for me Babycorn has been one of the most commonly used veggie options as an add on and blend it in type variant in combination with various cuisines and cooking styles:

1. Babycorn in soups, salads, stir-fries: choice of ingredients, freshness and crunch to bite into, Babycorn is one good ingredient to add to that bowl of soup be it an indian shorba or a cream of tomato soup, a minestrone from Italy or a chowder from America, it turns up well. For salads I like to blanch them a little and refresh with chilled water, marinate them in a nice spicy, tangy, pungent combination and lightly grill them or pan fry them and add them to salads. For a stir fry recipe baby corn is always a welcome and with mushrooms, broccoli, asparagus, zucchini and others it adds a nice balance to the dish.

2. Babycorn in baked dishes, rice and stews: referring this to a multi-cuisine approach in our kitchens Babycorn into a baked version with a little white sauce, some blanched spinach, assorted non-veg options like boiled/roasted chicken or sausages, salami, bacon etc with a little spread of grated cheese, baked and served hot is simply irresistible. Adding to fried rice with eggs, prawns, chicken, mushrooms etc, with a touch of spice soya, schezuan just makes it complete in all respects and offers a good level of satisfaction on the plate. Into stews and gravies be it coconut-based or the regular onion tomato- brown onion masala etc Babycorn turns out good enough in a number of variations with capsicums, potatoes, sweet potatoes, and many more veggies.

3. Getting Creative with Babycorn: from snacks like pakodas, bhajiyas, toasts, wraps and rolls, samosas, spring rolls, cutlets and tikki concepts, Babycorn can be adapted into all these recipes by working on its form and developing its flavor in a number of ways.  For instance, a Babycorn skewer marinated with indo- Indonesian spices and sauces, grilled like a satay concept and served with an achari peanut butter sauce! Marinated roasted Babycorn stuffed in mini eggplant cups layered with chicken mince and olives topped with cheesy Makhni sauce, baked and served with til wala garlic bread is simply scrumptious!

Here are a few easy to make recipes using Babycorn:

Recipe-1] BABYCORN KI PESHGI

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Potato-1-2 small, peeled, and cubed.

Oil-2 tsp

Ghee-1 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste-1 cup

Bay leaf-1 no

Peppercorns-2-3 no

Green cardamom-2 no

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Curd-2-3 tbsp. thick and beaten up

Coriander leaves-2 tbsp. chopped

Water as needed

Method:

1. Prepare all the ingredients for the Babycorn recipe.

2. Heat oil and ghee in a pan, add in the bay leaf, peppercorns, cardamom, cumin seeds and saute for few seconds, add in ginger- garlic paste, onion paste and cook for 3-4 mins.

3. Continue cooking the onion paste mixture for around 5-7 mins, add little water to prevent sticking at the base. Add in the tomato puree, salt and all powdered spices, kasuri methi, cashew paste and mix well.

4. Cook the masala on a medium flame for 2-3 mins, add in the potato cubes and Babycorn pieces and little water and simmer for 8-10 mins or until just cooked to the bite.

5. Add in fresh cream and coriander leaves and cook for another 2 mins, serve hot garnished with ginger juliennes, fried red chili etc. serve this recipe with a plain kulcha, missi roti, pudina paratha etc.

Recipe-2] BABYCORN LEMON FRIED RICE

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Oil-2 tsp 

Butter/ghee-1 tsp

Hing- ¼ tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 4-5 no

Slit green chilies-2 no

Ginger-1 tsp chopped

Onions/ shallots- 2-3 tbsp. cut/ sliced

Boiled white/ brown rice -1 and a half cup

Salt to taste

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Sunflower seeds/ flax seeds/ pumpkin seeds- 2 tsp

Turmeric powder-1/2 tsp

Grated coconut-1/4 cup

Lime juice-2-3 tsp

Method:

1. Prepare all the ingredients for the Babycorn lemon fried rice.

2. Heat oil and ghee in a pan add in the ingredients for the tempering from hing to mustard seeds, cumin seeds, curry leaves, red chili, green chilies, ginger, and saute for a few seconds.

3. Add in the sliced/chopped onions/ shallots and saute them until lightly pink, add in the grated coconut, salt and all the powdered spices, Babycorn pieces and mix well. Add a few spoons of water to prevent burning and to allow the Babycorn to get a little tender.

4. Now add in the cooked rice of your choice, seeds as desired for a crunch and give it a nice toss and cover, simmer and cook for 8-10 mins, add a splash of fresh lime juice, mix and serve hot garnished with fresh coriander/ fried curry leaves/ mint or assorted nuts.

Recipe- 3] BABYCORN SNACK TIME

Ingredients

Babycorn- 150 gms cut into pieces

For the marination:

Oil-2 tsp

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

Mustard paste-1/4 tsp

To add to the marination:

Egg -1/2 no if desired

Maida-2-3 tsp

Cornflour-2-3 tsp

Oil to deep fry.

Additional ingredients to stir fry:

Oil- 2 tsp

Slit red chilies-1-2 no

Slit green chilies-1-2 no

Sliced spring onions-2-3 no

Ginger-garlic-2 tsp chopped mix

Red/ green/ yellow capsicum-1/2 cup diced

Salt and pepper to taste

Water/stock-1 cup

Soy sauce-1 tsp

Red chili sauce-1 tsp

Schezuan sauce-2-3 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken up

Spring onion greens-2 -3 tsp chopped

Roasted/ fried/ boiled peanuts-2 -3 tbsp.

Method:

1. Pre-prep all the ingredients for this recipe and keep it ready.

2. Apply marination on the Babycorn and keep refrigerated for 20 mins, remove add egg if desired or else just maida and cornflour and few drops of water to coat the pieces well.

3. Deep fry the batter coated Babycorn pieces in medium hot oil for 3-4 mins, remove onto a kitchen paper and drain off the excess oil.

4. To stir fry the recipe further, heat oil in a pan add in the chilies, onions and saute them for a few seconds, add in the capsicums, salt, pepper, the sauces, water/stock and bring to a boil.

5. Add in the corn starch solution and bring to a boil, as the gravy starts thickening up simmer the flame, add in the fried Babycorn pieces and allow to cook in the sauce for 1-2 mins.

6. Turn off the flame add in the peanuts, spring onion greens for garnish and serve hot as a snack.

Recipe-4] DESI BABYCORN PEPPER FRY

Ingredients:

Babycorn-150 gms, cut into long slices

Oil-2 tsp

Ghee/butter-1 tsp

Red capsicum-1/2 no cubed

Green capsicum-1/2 no cubed

Garlic-1 tsp sliced

Onion-1 small chopped

Ginger-1 tsp shredded

Tomato ketchup-2-3 tsp

Water/stock-1 cup as needed

Salt and pepper to taste

Lime juice-2 tsp

Coriander/parsley/spring onion greens-2-3 tsp chopped

For the masala paste:

Dry red chilies-2-3 no

Coriander seeds-1 tsp

Cumin seeds-1/2 tsp

Peppercorns- 4-5 no

White sesame seeds-1 tsp

Dry roast all above for 2-3 mins, Using 3-4 tbsp. water grind to a paste.

Method:

1. Pre-prep all the ingredients for the Babycorn recipe.

2. Heat oil and butter/ghee in a pan and add in the ginger, garlic, onions and saute them for a couple of mins, add in the prepared masala paste, little water to prevent burning and saute the mixture for a minute.

3. Reduce the flame add in salt and all the powdered spices to taste and little water/stock to cook the masala well for 3-4 mins. Now add in the sliced Babycorn pieces, tomato sauce mix and cover, simmer and cook for 8-12 mins.

4. Add in the capsicums and mix, cover and simmer for another 2-3 mins and add fresh coriander and a little lime juice, mix and serve hot, this recipe can also be having add ons like sweet potato cubes, mushrooms, beans or even boiled pulses, moong etc as well to add more variety, taste, flavor and crunch.

Recipe-5] BABYCORN COCONAKA SOUP

Ingredients:

Babycorn-150 gms, cut into smaller pieces

Oil-1 tsp

Butter-1/2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp strips

Green chilies- 1-2 slit

Red chilies-1 slit

Onion-1/2 chopped

Thai curry paste- green/red- 2 tsp

Fresh basil leaves- 3-4 no

Water-2-3 cups

Salt to taste

Pinch of sugar

Assorted veggies to go along- carrots/beans/ capsicums/ mushrooms/ zucchini/ broccoli etc, cut and blanch the tough ones.

Assorted non-veg: boiled/ cooked chicken pieces, sliced sausages, salami, bacon, pieces of roast meat etc can also be added.

Corn starch solution-2-3 tsp to thicken up a little

Coconut milk-1 cup thick

Boiled noodles-1 cup

Spring onion greens-2-3 tsp. chopped for garnish

Lime juice-1-2 tsp add and serve

Roasted crushed peanuts-2-3 tsp.

Method:

1. Pre-prep all the ingredients for the Babycorn soup with noodles and coconut milk.

2. Heat oil and butter in a pan, saute the ginger, garlic, chilies, onions for a few seconds, add in the thai curry paste of your choice, add in little water, Babycorn pieces along with other tough veggies if any to allow cooking for few mins, if blanched can be added later as well.

3. Add in salt to taste, coconut milk, simmer for 3-4 mins, add in the noodles, fresh basil leaves, pinch of sugar and bring to a boil add little corn starch solution to thicken a little after having adjusted the texture for a soup.

4. Finally add lime juice, roasted crushed peanuts, greens for garnish and serve the soup piping hot.

Recipe-6] BABYCORN MUSHROOM MASALA

Ingredients:

Babycorn-150 gms, cut into small pieces.

Mushrooms- 6-8 no cut into quarters

Oil-2 tsp

Ghee-1 tsp

For the masala paste:

Garlic-5-6 cloves

Ginger- 2 tsp chopped

Red chilies-2 no

Green chilies-2 no

Onion-2 med sized

Tomato-2 med sized

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Ajwain-1/4 tsp

Peppercorns-4-5 no

Water-1/4 cup to grind

Additional ingredients:

Curd-1/4 cup thick and beaten

Almond paste-1 tsp

Fresh cream-2 tsp

Water as needed for the masala

Salt to taste

Garam masala powder-1/4 tsp

Lime juice-1-2 tsp add and serve

Ginger-1 tsp strips for garnish

Coriander leaves- 2 tsp chopped.

Method:

1. Prepare all ingredients as needed for the recipe.

2. Using 2 tsp oil saute all the ingredients for the masala paste and keep aside, cool down and then grind to a paste using little water.

3. Heat oil and butter/ghee in a pan add in the prepared masala paste and cook for 2-3 mins add in little water, simmer.

4. Now add in the Babycorn, mushrooms and almond paste, curd and mix well, simmer for 12-15 mins until it all gets cooked and gravy gets a nice texture.

5. Add in fresh cream and coriander, mix well and cook for another 2 mins, add in lime juice, serve hot garnished with fried red chili/ strips of ginger. This goes well with hot phulkas, chapattis, naan, pudina laccha paratha etc and a bowl of raita on the side.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | THE EXCITING EDAMAME By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE EXCITING EDAMAME

Edamame is a soybean that is young and green when picked. Because of this, edamame is soft and edible, not hard and dry like the mature soybeans used to make soy milk and tofu. The word edamame is Japanese for "Beans on a Branch." It is most often found in East Asian cuisine and sold both in the pod and hulled. Although the pod itself is not edible, it adds flavor, making edamame in the pod an ideal snack. The hulled version is great for adding to rice dishes and salads. Edamame is inexpensive, with the cost of hulled being slightly higher.

Edamame served in the pod is a popular appetizer at most Japanese food restaurants. It is a good choice for vegetarians, vegans, or anyone wanting to eat healthy, particularly since it is packed with low-fat soy protein. Edamame is sold both fresh and frozen, it can be served as an appetizer or snack and eaten straight from the pod, or the shelled soybeans can be incorporated into a recipe. When eating edamame still in the pod, the beans can be squeezed out of the pod directly into your mouth. The pods are usually salted, which adds to the flavor and experience of eating edamame. Edamame can be eaten hot or cold.

Edamame can be cooked in several ways, including boiling, steaming, microwaving, and pan-frying. To boil, add fresh, in-shell edamame to a pot of boiling, salted water and cook for 5 to 6 minutes until the beans are tender. Boil frozen edamame for 1 to 2 minutes. Drain and rinse the pods with cold water, if desire, to steam edamame, place an inch of water in a pot and bring to a boil. Place the edamame in a steaming basket, steam tray, or colander above the boiling water. Cover the pot and steam for 5 to 10 minutes for fresh edamame and 3 to 8 minutes for frozen edamame, until tender. Rinse to cool down, if desired.

My exposure to edamame beans has been a pleasant one and I have tried using it in Indian recipes as well with a touch of spice and dash of herbs as well when it comes to continental fusion as well and my experiments turned out to be positive in various ways from including edamame in Chaats, desi salad forms, in a shorba, desi mix of paprika and rustic roasted peanut flavored edamame mashed potatoes, fusion baked dishes with Indo-Chinese style eggplant and edamame bake with achari tofu and cheese sauce, edamame birishta pulao served with Tadkewala anari raita with curry leaf dust was yum too!

Although edamame is the same soybean that makes tofu, it has more taste than the bland bean curd. It is faintly reminiscent of peas and is buttery with a hint of sweetness and nuttiness. The texture is firmer than a pea, however soft, but with a bite. Frozen edamame is more readily available than fresh. Although most often sold in the pod, frozen edamame is also offered hulled. Bags of frozen shelled and unshelled edamame can be found in grocery stores in the freezer section. Though edamame is yet to get popular with us in our daily recipes and menus to a great extent, we need to create awareness and share ideas on how to use these beneficial & nutri-rich ingredients to avail maximum benefits from its qualities.

Here are a few Health Benefits of Edamame:

1. Edamame helps lower cholesterol levels, and assists in maintaining bone density.

2. Edamame is heart healthy food and also aids in weight loss.

3. Edamame aids in improving the digestive system and also reduces risk of cardio vascular diseases.

4. Edamame is a great immunity boosting ingredient and assists in healthy liver functioning.

5. Edamame is a great source of folate, it also helps in production of red blood cells in our body and allows us to access energy in foods.

6. Edamame is not only a good source of plant-based protein but also has a good content of manganese as well which helps the brain and nerve functioning well and also plays a role in the metabolism in our body.

Here are a few easy to adapt to recipes using Edamame Beans:

Recipe-1] CHICKEN EDAMAME COMBO

Ingredients:

Edamame beans-1 cup boiled

Chicken legs- 2 no

For the marination of the chicken legs:

Oil-2 tsp

Salt and pepper to taste

Red chili sauce- 1 tsp

Soya sauce- 2 tsp

Tomato ketchup-2 tsp

Honey-1 tsp

Apply on the chicken legs and keep aside for 30 mins.

Additional ingredients:

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp cut into strips

Spring onions-3-4 sliced

Carrots- ½ cup cubes

White cabbage/purple cabbage- ¼ cup cut

Broccoli /cauliflower-1/2 cup florets blanched

French beans-1/2 cup blanched

Fresh basil leaves- 8-10 no

Soya sauce-2 tsp

Red chili -2 tsp

Water/stock-1/2 cup

Corn starch solution-2-3 tsp

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice-2 tsp add and serve.

Method:

1. Prepare the edamame beans and keep aside. Marinate the chicken legs and cook them in a pan or roast in the oven until well cooked. Pull out the cooked chicken flesh and keep aside for the recipe.

2. Heat oil and butter in a pan/wok and saute the ginger, garlic, spring onions for a few seconds, add in the assorted veggies of your choice into the pan and add all seasonings, herbs, sauces, peanut butter etc and mix well.

3. Add in little water/stock as desired just to cover the mix in the pan and allow to cook on a low to medium flame for 6-8 mins, add in the pulled cooked chicken pieces, edamame beans, mix and add in the corn starch solution to thicken up the mixture.

4. Check for seasonings and texture of the dish and adjust accordingly, serve hot garnished with peanuts, fresh basil leaves and greens and add a splash of lime juice and serve.

Recipe-2] EASY EDAMAME TOSSED SALAD

Ingredients

Edamame beans-1 cup boiled/blanched to the bite

Olive oil-2 tsp

Garlic-1 tsp

Shallots/ madras onions- 10-12 peeled, cut 1x2

Green cucumber-1 no cut into small cubes

Red capsicum-1 no, cut into small cubes

Salt and pepper to taste

Fresh herbs-2-3 tsp parsley, basil, etc

For non-veg variations:

Boiled cubes of eggs- 1-2 eggs

Boiled cubes of boneless chicken

Sliced chicken sausages

Tuna fish- tinned/canned-2 3 tbsp.

For more veggies:

Use sliced blanched Babycorn

Saute assorted mushrooms

Zucchini green/yellow- ½ no cut into cubes

Water chestnuts-1/2 cup sliced

For the dressing:

Olive oil-2 -3 tsp

Honey-2-3 tsp

Lime juice-2-3 tsp

Pink salt/ rock salt/ sea salt to taste

Crushed black pepper to taste

Chili flakes-1/2 tsp

Chaat masala-1/2 tsp

Roasted cumin powder-1/4 tsp

White sesame seeds-2 tsp toasted

Mustard paste-1 tsp

Assorted lettuce leaves-1 cup for the base of the salad.

Method:

1. prepare all the ingredients for the edamame easy-to-toss salad.

2. arrange the crispy assorted lettuce leaves in a salad bowl/plate.

3. in a mixing bowl combine together the ingredients for the dressing and give it all a nice mix.

4. add assorted nuts like sliced almonds/walnuts/ pinenuts as well if desired and a few chopped dates too would do well.

5. Just before serving add the ingredients into the dressing including the veg/non-veg as per the list along with the cooked edamame beans and give the salad a nice toss.

6. Arrange the salad on a bed of lettuce and garnish with fresh herbs, sesame seeds, micro-greens, etc and serve immediately.

Recipe-3] EDAMAME CASHEW FRIED RICE

Ingredients:

Edamame beans-1 cup boiled/blanched to the bite

Boiled white/brown rice- 2 cups

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger- 1 tsp shredded

Green chilies-2-3 slit

Red chilies-1-2 slit/shredded

Spring onions-2-3 sliced

Cashews-1/2 cup fried

Carrots-1/2 shredded

French beans-1/4 cup cut thinly

Red/green capsicum-1/4 cup shreds

Water chestnuts-2-3 sliced

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-1-2 tsp

Green chili sauce-1-2 tsp

Honey-1 tsp/ pinch of sugar

White vinegar-1 tsp

Spring onion greens-2-3 tbsp. chopped

For more variations: non-veg

Use boiled shredded chicken, roast sliced meat, medium sized prawns, poached or grilled fish could be served along as well.

Method:

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

2. Heat oil in a wok/ pan saute the ginger, garlic, onions, chilies for a few seconds, add in the assorted veggies, edamame beans and saute for a couple of minutes.

3.Add in the sauces and seasonings, vinegar, a pinch of sugar to taste and add your choice of non-veg ingredients as well as desired and mix well.

4. If using eggs, we can double fry and shred them/ or use scrambled eggs as well for more taste, color, flavour.

5. Now add in the cooked rice and fried cashews and stir it well with the other ingredients and cook for 2-3 mins.

6. Check for seasonings adjust as per taste and serve hot garnished with spring onion greens etc and serve hot with gravy or main course of your choice.

Recipe-4] EDAMAME TOFU MUSHROOM TRIO

Ingredients:

Edamame beans-1 cup boiled/blanched to the bite

Tofu-1 cup cut into large cubes, use firm or extra firm variety

Fresh button mushrooms-1 cup, sliced

Olive oil-2 tsp

Butter-1/2 tsp

Garlic cloves- 3-4 no sliced

Ginger-1 tsp shredded

Onion-1 small, chopped

Red/ yellow/green capsicum-1/2 cup shredded

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Water/stock-1/2 cup

Corn starch-2-3 tsp to thicken

Soya sauce-2 tsp

Peanut butter-1-2 tsp

Schezuan sauce-1-2 tsp

Honey-1 tsp

Assorted herbs/greens to garnish.

For non-veg variations: use chicken liver marinate and cook it first, also we can use luncheon meat, sausages, salami etc in the similar recipe. We can also use lobster, prawns and shrimps too in a similar recipe with a twist to the usual.

Method:

1. Prepare all the ingredients for the trio combination recipe.

2. Marinate the tofu cubes with a little oil, salt, pepper, mixed herbs, garam masala power or a little all spice powder, lime juice, honey and keep aside for 10 mins, grill it and keep aside.

3. To prepare the recipe further, heat oil and butter, saute the garlic, onions for a few seconds, add in the assorted veggies and give them a nice saute over a high flame for a couple of minutes.

4.Add in little water/stock, sauces, peanut butter seasonings to taste and add in cooked edamame beans as well, mix and simmer for 3-5 mins.

5. Add in the corn starch solution and slightly thicken it all up and check for taste, add the tofu towards the end and mix lightly and serve it hot garnished with assorted seeds/ nuts and garnish it.

Recipe-5] EDAMAME ALMOND CREAM SOUP

Ingredients

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Bay leaf-1 no

Peppercorns-2-3 no

Onion-1/2 chopped

Celery-1 stalk chopped

Edamame beans-1 cup

Almonds-1/4 cup soaked and peeled, paste.

Fresh cream-1 tbsp.

Water/veg stock- 2-3 cups

Salt and pepper to taste

Fresh herbs- to taste like basil, parsley, mint

Chili flakes-1/2 tsp

Sweet potato-1 med sized, peeled and cubed

To serve with: toasted/fried garlic herbed croutons

Method:

1. Prepare all the ingredients for the edamame almond cream soup.

2. Heat oil and butter in a pan saute the bay leaf, peppercorns, garlic, onions for a minute, add in the sweet potato, edamame beans, seasonings, herbs, chili flakes and saute for 2 mins.

3. Add in the stock/ water and bring to a boil, simmer for 12-15 mins until well cooked, cool, puree and strain the mixture.

4. Bring it back to a boil, adjust texture of the soup with little stock/water and check for seasonings, add in the almond paste and cream and blend it well, simmer for 3-5 mins.

5. Serve hot garnished with slivered almonds, dash of fresh cream, fresh herbs/ micro-greens etc and serve along with bread croutons.

Recipe-6] HERBED EDAMAME PEA DIP

Ingredients:

Edamame beans-1 cup boiled

Chickpeas-1/4 cup boiled

Garlic-1 tsp chopped

Olive oil-2 tbsp.

Lime juice-1-2 tbsp.

Salt and pepper to taste

Mint leaves- 8-10

Coriander leaves- 2 tbsp. chopped

Roasted crushed cumin- ¼ tsp

Dates-2-3 chopped

Chilled water-2 -3 tbsp.

Tahini paste/ white sesame seed paste-2-3 tsp

Peanuts-2-3 tbsp. roasted

Mayonnaise-2-3 tsp

To serve with: assorted toasted or crusty breads/ crackers/ vegetable sticks/ fried snacks/ french fries etc.

Method:

1. Assemble all the ingredients for the dip, pre-prep as needed.

2. Using a jar of a mixer grinder or food processor, combine together the edamame and the chickpeas together with all other ingredients and churn the mixture to a nice coarsely smooth textured dip.

3. Use chilled water/ olive oil to adjust the texture as needed. Taste the flavor for herbs use basil/ thyme as well as an option.

4. Use toasted pine nuts or walnuts for a better nutty flavor. The dates used in the recipe add a nice bite and also nutritive value.

5. Remove the prepared dip and add a little mayonnaise or whipped hung curd into the mixture for more taste and texture, place it in the fridge until being used. Before serving the dip, garnish it with some toasted sliced nuts, seeds like flax seeds, melon seeds etc for a crunch, serve chilled.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | The Prawns on a Platter By: Dr. Kaviraj Khialani- Celebrity Master Chef.

PRAWNS ON A PLATTER

Prawns are a common name for small aquatic crustaceans with an exoskeleton and ten legs. The term "Prawn” is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry.

One of my favorite ingredients to work within my kitchen with a melange of tastes and flavors attached and adapted with this incredible ingredient which is not only easy to use and cook but also can be helpful in creating wonders on the plates for our food connoisseurs and seafood lovers.

 Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and these days the terms are almost interchangeable.

 Prawns are found in calmer waters where the prawns can nest in the water plants to lay their eggs. Like the shrimp, the prawn does tend to prefer the warmer waters in the tropics. The prawn feeds by filtering nutritious particles out of the water flowing around the prawn, and the prawn is therefore often found on rocks or close to the sea floor. Prawns can live for two to three years.

 They mature at about six to eight months of age, and spawning occurs in offshore waters. King prawns tend to spawn throughout the year while tiger prawns mainly spawn during spring and summer. A single prawn can spawn more than once in any one year. The female releases hundreds of thousands of eggs.

Prawns are omnivores and essentially scavengers. Some are planktivory’s and vegetarians. Prawns eat plant material, decaying organic matter, micro-organisms, small shellfish and worms. King prawns are sensitive to light so they bury themselves during the day and feed actively at night. Tiger prawns tend to be active day and night. The type of food varies according to the developmental stage and species of the prawn.

Prawn-based dishes are very common in Indian cuisine particularly since most people in India prefer to eat seafood and vegetables instead of meat. Now, it would be interesting to know what health benefits one can get from eating prawns. I like to combine prawns with a number of cuisines and methods of cooking since they turn out equally good in varied ways from Indian to Indonesian & from Spanish to Singaporean flavors!

HERE ARE SOME HEALTH BENEFITS OF PRAWNS:

• Prawns are a rich source of selenium which prevents growth of cancer cells.

• Prawns are rich in Vitamin-E and hence assist in maintaining health of skin, bones and teeth.

• Prawns are rich in Zinc levels which help us boost our immunity levels and they also include all the nine amino acids as well.

• Prawns are rich in Vitamin-B-12 therefore help in maintaining good cardiovascular health as well.

• Prawns are a rich source of omega-3 fatty acids, and also aids in the manufacture of red blood cells in our body.

• Prawns are helpful in maintaining normal nerve functions, and they are also rich in high-quality protein.

• Prawns have anti-inflammatory properties and also assist in maintaining normal blood pressure.

• Prawns are also comparatively low in calories as compared to most meats hence also help us maintain our body weight and keeping calories in control.

Here are a few of my all-time favorite recipes with Prawns:

Recipe-1] CHEESY PRAWN LUMPIA ROLLS

Ingredients:

• For the covering:

• Lumpia/ thin spring roll wrappers- 10-12 pieces

• For the filling:

• Prawns- 6-8 no, coarsely minced.

• Eggs-1-2 no

• Salt and pepper to taste

• Lime juice-2 tsp

• Garlic-1 tsp chopped

• Soy sauce- 2 tsp

• White vinegar-1 tsp

• Sugar-1/4 tsp

• Grated cheese-2 tbsp.

• Spring onions- 2-3 chopped

• Assorted veggies for color: shredded carrots/capsicums/cabbage

• Spring onion greens-2 tbsp. chopped

• Oil- 2 tsp + as needed to fry

• Dips/ sauces/ tabasco/ chili vinegar/ ketchup- to serve alongside.

Method:

1. Prepare all the ingredients for the Prawn lumpia as referred to in Filipino cuisine- simply termed as spring rolls.

2. Heat oil in a pan, add in the garlic, spring onions, and saute for a couple of minutes, add in the prawns, and saute for 2-3 mins.

3. Add in salt and pepper to taste, also add in the veggies of your choice as desired for contrast in color, and cook for 2 mins.

4. Now break in 2 eggs and scramble them and cook for 2-3 mins, add spring onion greens finally and mix, add chili vinegar, lime juice, and sugar and stir well. Cool and add some grated cheese into it for a varied taste.

5. Arrange the readymade lumpia wrappers and place a little of the prawn mixture in the center towards one side and apply little corn starch or flour and water mixture to help seal the rolls, turn in the sides and roll over, coat with a little dry flour and keep chilled, deep fry in medium hot oil until nicely golden browned and crisp, remove and serve hot with an assortment of dips and sauces of your choice.

Recipe-2] ASIAN STYLE SPICY PRAWN FRY

Ingredients:

Prawns- medium sized- 15-18 pieces, cleaned, washed.

For the marination:

Oil-2 tsp

Lime juice-2 tsp

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Mix well and keep aside for 20 mins.

For the masala paste and cooking:

Oil-3-4 tbsp.

Onions-2 medium sized, sliced

Shallots- 4-5 sliced

Garlic-1 tsp

Ginger-1 tsp

Red chilies-3-4 no soaked in warm water.

Curry leaves-10-12

Salt to taste

Cinnamon, cloves, black peppercorns- 2 tsp mix.

Water-1/2 cup

Jaggery-1-2 tsp

Tamarind pulp-2-3 tsp

Coriander leaves- 2 tbsp. chopped

Method:

1. Marinate the prawns and keep in the refrigerator covered for 15-20 mins.

2. Meanwhile prepare the paste combine together the onions, ginger, garlic, red chilies, all whole spices, little salt, 2 tsp oil, ¼ cup water and grind to a coarsely smooth paste.

3. Heat 2-3 tbsp. oil or ghee in a pan add in a few sliced shallots/ madras onions and curry leaves and saute for 2-3 mins. Add in the prepared paste and cook on a medium flame for 2 minutes.

4. Add in the marinated prawns and saute well, add ¼ cup water and allow to cook for 4-5 mins, add in little grated jaggery and tamarind pulp as well, adjust salt to taste and add fresh coriander leaves and continue cooking for 3-4 mins more and serve hot as a snack / side dish.

Recipe-3] SPICED PRAWN SESAME TOASTS

Ingredients:

White/brown bread slices- 4-6 no, crusts removed and cut 1 x 4 

For the prawn mixture:

Prawns- 8-10 no cleaned, washed and roughly cut

Salt and pepper to taste

Green chilies- 1 tsp chopped 

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp

Lime juice-2 tsp

Garam masala powder-1/4 tsp

Egg-1/2 no yolk

Maida- 1 tsp

White and black sesame seeds- 2-3 tsp mix

Oil to fry

To serve with: peanut butter-mayo, schezuan chutney, tomato chili dip.

Method:

1. Prepare all the ingredients for this yummy snack, trim the sides of the bread slices and cut them into triangles/ squares as desired.

2. Using a food processor, combine together the prawns along with the other ingredients and make a nice coarsely smooth paste.

3. Remove the prawn mixture and keep covered in the refrigerator for 20 mins.

4. Wet fingers and hands a little and pick a little portion of the chilled prawn mixture and place and press lightly on the pieces of bread,use little water/ wet hand pressure to let it sit well.

5. Sprinkle a mix of the black and white sesame seeds on the prawn toasts and using wet fingers stick them all over.

6. Deep fry the prawn toasts in medium hot oil until nice and golden in color for around 4-6 mins, and remove on a kitchen paper, drain excess oil and serve hot with assorted dips/ sauces.

Recipe-4] THAI STYLE COCONUT PRAWN CURRY

Ingredients:

Prawns- 10-12 medium sized, cleaned, washed.

For the curry:

Oil-2 tsp

Lemon grass- 3-4 pieces

Galangal/ thai ginger- 1 tsp sliced

Thai chilies- 3-4 no

Kafir lime leaves- 3-4 no

Fresh basil leaves- 4-6 no

Red/yellow/green capsicums- ½ cup strips

Prawn stock/ veg stock- 2 cups

Coconut milk- 1 cup thick

Thai green/ red/ yellow curry paste- 2 -3 tsp

Salt to taste 

Sugar-1/4 tsp

Corn starch-2 tsp solution just in case to thicken

Garnish- fresh basil leaves, coconut cream.

Method:

1. Prepare all the ingredients for the thai style coconut prawn curry.

2. Heat oil in a pan add in all the thai flavouring ingredients and saute for 20 seconds, add in the curry paste and saute, add little stock to prevent burning.

3. Add in the prawns and saute them for a couple of minutes, add in little stock just to cover the prawns and a little salt to taste and simmer for 6-8 mins.

4. Now add in the thick coconut milk, pinch of sugar and mix well, simmer for another 4-5 mins, add in the assorted colorful capsicums and adjust texture with corn starch if needed or else serve hot garnished with fresh basil, coconut cream and serve it with steamed jasmine rice.

Recipe- 5] STIR FRIED PRAWNS WITH TOSSED RICE

Ingredients:

Prawns- 12-15 medium sized, cleaned, washed.

For the marination:

Oil- 2 tsp

Salt and pepper to taste

Lime juice- 2 tsp

White wine- 2 tbsp. Optional

Mustard paste-1/2 tsp

Honey-2 tsp

Mixed herbs-1/2 tsp

For the stir fry:

Oil-1 tsp

Shredded ginger-1 tsp

Sliced garlic-1 tsp

Green chilies-2 tsp sliced

Onions/ shallots- 2- 3 tbsp. sliced

Assorted capsicums-1/2 cup cubed, optional.

Salt and black pepper to taste

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Stock/ water- ½ cup

Tomato ketchup- 2 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken.

Spring onion greens-2 tbsp. chopped for garnish.

For the tossed rice:

Cooked white/brown rice- 2 cups

Butter-2 tsp

Salt and pepper to taste

Chopped spring onions/ shallots-2 tbsp.

Greens to garnish.

Method:

1.Marinate the prawns and keep covered and refrigerated for 20 mins.

2. To stir fry, heat oil in a wok / pan and saute the onions, ginger, garlic, chilies for 30 seconds, add in the prawns and saute on a high flame for 1 minute, reduce the flame add in the seasonings, sauces to taste and little stock and cook for 6-8 mins.

3. Add a little corn starch solution to thicken up a little and cook for another minute or two, add in the greens to garnish and turn off the flame.

4. Toss the cooked rice in butter and onions add seasonings to taste and mix well, cook for 2 mins and serve hot with the prawns.

Recipe- 6] DUMDAAR PRAWN MASALA PULAO

Ingredients:

Prawns- 10-12 no, medium sized, cleaned and washed.

Basmati rice- 2 cups cooked.

Oil-2 tsp

Ghee-2 tsp

Jeera-1/2 tsp

Onions-2-3 medium sized, sliced

Tomatoes-2 small chopped/puree

Salt to taste

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Fried potato cubes-1/2 cup

Kasuri methi-1 tsp

Coriander and mint leaves- 2tbsp. chopped

Lime juice-2 tsp add and serve hot.

For the masala paste:

Shallots or madras onions- 6-8 or sliced onion- 1 med sized

Ginger-2 tsp 

Garlic-2 tsp

Green chilies-2 tsp

Red chilies-2-3 no

Cloves- 4-5 no

Cinnamon stick- 2-inch piece

Green cardamom-3-4 no

Desiccated coconut- ¼ cup

Water-1/4 cup

 Method:

1. Prepare all the ingredients for the masala prawns pulao.

2. Wash the cleaned prawns, apply little salt, oil, turmeric and red chili powder and keep covered in the fridge for 20 mins.

3. Prepare the masala paste in a mixer-grinder to a nice coarsely smooth texture and heat oil and ghee, add jeera, sliced onions saute until pink and add in the masala paste and tomatoes and cook for 8-10 mins.

4. Add salt, kasuri methi and prawns and saute well for 2-3 minutes add in the cooked rice, fried potato cubes, coriander and mint leaves and toss it well, cover and give dum for 10-15 mins and then serve hot with a splash of lime juice and kachumber on the side with some fried papad and pickle.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | THE TEMPTING TUNA 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 somehow has ever since impressed the seafood lovers!

Tuna fish is 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 finlets 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 the US is the highest consumer of canned tuna. Other common species of tuna are Bluefin, albacore, and big eye. Japan, Indonesia, and the 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 antioxidants in nature. Antioxidants are one of the body’s defense 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 a significant impact on heart health.  Tuna fish consists of a 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 minerals 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 it 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 a 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 adds 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 the fried tuna balls into the creamy tomato sauce and cook for a minute, remove and serve hot garnished with greens/her

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 bread 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.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef

is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | THE CURD CULTURE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE CURD CULTURE



While the story of curd being known to us goes back in history, according to a popular legend, while traveling across a desert, some Turks kept milk in a goatskin bag and slung it across the back of a camel. The desert sun and the bacteria in the bag had enabled the preparation of curd, also known as yogurt. Curd and yogurt: the two terms have often been considered to be synonymous. Curd or dahi is a dairy product that is made by curdling milk with edible acidic substances like lemon juice, vinegar, and even curd itself. Curd is a great probiotic that contains good beneficial bacteria known to promote gut activity, soothe the inflamed digestive system, and heals an upset stomach.

Curd has somehow been a chosen ingredient by a number of international cuisines and its adaptability and versatile nature have helped it gain a lot of popularity when it comes to Indian marination, gravies, lassi or chaas, shrikhand, or even layered desserts where can use hung curd as well.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. Here curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. Curd is made by bacterial fermentation of milk. In this process lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis and a few more.

A favorite of many of us in a number of ways from having a bowl full of it or into a raita form, cooking it up in a kadhi concept preparing sweet dishes, etc.

Here are a few popular Health Benefits of Curd:

• Curd is rich in proteins and also essential minerals like calcium that help keep our bones strong.

• Curd possesses good bacteria called pro-biotics which are great to consume since it helps indigestion.

• Curd is a great immunity booster and also good to consume on a weight loss program.

• Curd is heart-healthy, good for our hair and skin too.

• Curd also helps in preventing allergies and infections.

• Curd is beneficial in lowering levels of plaque

• Curd helps to lower hypertension and also prevents cardiovascular diseases.

Do try out these simple and tasty recipes using CURD:

Recipe-1] RAINBOW SALAD WITH INDIANA DRESSING:

Ingredients:

• The base of the salad:

• Iceberg/ assorted lettuce leaves- 1 cup

• For the body of the salad:

• White cabbage-1/4 cup shredded

• Purple cabbage-1/4 cup shredded

• Tomatoes-1 no cut into cubes

• Onion 1 small sliced

• Broccoli- 1 cup florets, blanched

• Carrots-1 small cut into cubes and boil.

• Sprouts- ½ cup

• For the dressing:

• Curd- 1 cup beaten

• Crushed cumin power

• Lime juice-2 tsp

• Salt and pepper to taste

• Honey-1 tsp

• Flax seeds- 2 tsp

• Dates-2-3 chopped

• Almonds/cashews-2 tsp sliced

• Chaat masala-1/4 tsp

• Mint leaves- 8-10

• For the garnish of the salad:

• Paprika powder/ chaat masala/ mint/ parsley/ micro-greens, olives.

Method:

1. Prepare all the ingredients for the salad recipe.

2. On a serving plate arrange the cleaned lettuce leaves as a base.

3. As a part of dressing combine all ingredients with the beaten curd and keep it ready.

4. Arrange all the ingredients of the body of the salad ready to use.

5.Just before serving combine the body and dressing together and give them a nice toss, adjust as needed, drizzle a little dressing on it for proper mixing.

6. Portion out the salad onto the bowl of lettuce leaves, garnish and serve immediately.

Chefs variation: in the case of non-veg we can use boiled chicken cubes, sliced chicken sausages, or even grilled chicken/ lamb/ mutton pieces can be used. Seafood like prawns can also be added. Also for veg, we can try adding fruits like plums, peaches as well to this salad.

Recipe-2] CHICKPEA- CUCUMBER & CURD DELIGHT

Ingredients

For the curd mixture:

• Curd-1 and a half cup beaten

• Roasted crushed cumin- ½ tsp

• Rock salt/ sea salt- ¼ tsp

• Fresh basil leaves- 4-5 no

For the relish mix:

• Cucumber-1 no cut into small cubes

• Chickpeas- boiled chana-1/2 cup

• Amla/ indian gooseberry- 2 no, boiled and cut into cubes

• Dates-2-3 chopped

• Mint leaves- 4-5 no

• Crushed black pepper-1/2 tsp

• Melon seeds/ chia seeds- 1 tsp

Method:

1. Prepare all the ingredients for the relish mixture.

2. In a mixing bowl combine together the relish mix ingredients and keep aside for 10-12 mins.

3. Separately combine together beaten curd and all the other mix-in ingredients and stir well.

4. Combine the relish and curd mixture and check for taste and adjust, allow to chill for 20 mins and then serve alongside a main course/ meal with parathas, etc or can be served with nachos or crackers as well as a dip.

Recipe-3] ADRAKI DAHI WALA MURGH 

[CHICKEN IN GINGER – CURD BASED GRAVY]

Ingredients:

• Chicken- 750 gms curry cuts with bones.

• For veg- use paneer/ extra firm tofu.

• For the marination:

• Oil-2 tsp

• Ginger paste-1 tsp

• Green chilies-1 tsp chopped

• Salt to taste

• Crushed black pepper-1/2 tsp

• Lime juice- 2 tsp

• Curd- 1 cup beaten thick.

For the gravy:

• Oil-1 tsp

• Ghee-2 tsp

• Boiled onion paste- 1 cup

• Ginger-garlic paste-1 tsp mix

• Black cardamom- 2 no

• Bay leaf- 2 no

• Water/ chicken stock-1 cup

• Salt to taste

• Kasuri methi-1 tsp

• Garam masala powder-1/2 tsp

• Cashew/ almond paste-2 tsp

• Fresh cream-2 tbsp.

• Rose water-2 tsp

• Ginger juliennes and blanched almonds for garnish.

Method:

1. Prepare all the ingredients for the adraki dahi wala murgh.

2. Marinate the chicken pieces and keep aside for 30-45 mins in the fridge.

3. Prepare the gravy heat oil and ghee in a pan add in the whole spices and onion paste and cook until light brown, add little water as needed, add in the chilies and ginger-garlic paste and saute well.

4. Add in the salt, Kasuri methi, garam masala powder and add in the chicken pieces and bhunao for 2-3 mins on a medium flame, add in the cashew and curd mixture and little water, simmer, cover, and cook in dum for 20-25 mins.

5. Finally check for texture and taste, adjust accordingly as desired, add in the rose water and mix, serve hot garnished with ginger juliennes and blanched almonds.

Recipe-4] TEMPERED TRIVIA CURD RICE

Ingredients:

• Basmati/kolam white rice/brown rice - 1 cup boiled, cooled.

• Curd- 2 cups beaten thick

• Salt to taste

• Oil-1 tsp

• Ghee-1 tsp

• Hing-1 pinch

• Mustard seeds-1/2 tsp

• Cumin seeds-1/2 tsp

• Dried red chilies-1 no slit

• Green chili-1 no slit

• Chana dal-1 tsp

• Milk-1/4 cup

• Roasted crushed peanuts- 2 tbsp.

• Assorted seeds-2 tsp- flax, sunflower, pumpkin, melon seeds.

• Mint and coriander leaves- 2 tbsp. mix

Method:

1. Prepare all the ingredients for the tempered curd rice recipe.

2. In a mixing bowl combine together the cooked white/brown rice and add the beaten curd and milk and mix it all well and keep refrigerated for 20 mins.

3. To prepare the tempering heat oil and ghee in a tadka pan and add in the ingredients one by one and allow them to splutter and crackle and after about 15 seconds add this tempering to the bowl of curd and rice mixture and give it a nice mix. I prefer to add a few nuts and seeds as well to the curd rice to add more value to it from roasted crushed peanuts to toasted nuts and seeds like flax seeds, pumpkin seeds, sunflower seeds, etc.

Recipe- 5] DAHI PAKODE WALI KADHI

[FRITTERS STEEPED IN TEMPERED CURD BASED CURRY]

Ingredients:

For the pakode/ fritter mix:

• Besan-1 cup

• Salt to taste and soda bi carb one pinch

• Red chili powder-1/2 tsp

• Jeera powder-1/4 tsp

• Ajwain-1/2 tsp

• Sliced onions-1 med sized

• Coriander-1 tbsp. chopped

• Green chilies-1 tsp chopped

• Little water to make the mixture

• Oil-1 tsp

• Oil to deep fry the fritters

• For the kadhi mix/ curry:

• Curd- 1 and a half cup beaten.

• Besan-1 and a half tbsp.

• Salt to taste

• Turmeric powder-1/2 tsp

• Red chili powder-1/4 tsp

• Water as required

• Kasuri methi-1 tsp

• Ginger- 1 tsp chopped

• Oil/ ghee- 2 tsp for the tempering

• Hing-1 pinch

• Curry leaves- 8-10 no

• Slit red and green chilies-1-2 

• Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander leaves to garnish- 2 tbsp. chopped

Method:

1. Prepare the ingredients for both the segments of the kadhi pakoda recipe.

2. In a mixing bowl combine together the ingredients for the pakoda and mix well to a dropping texture and drop small portions into medium hot oil in a kadai and deep fry them to a nice golden color and keep aside.

3. In a bowl combine together the curd, besan, two cups of water, salt, turmeric powder, red chili powder and beat it all together, rest for 20 mins.

4. Heat oil/ghee and give the tempering with the ingredients and allow to splutter and crackle for a few seconds, add in the curd and besan mixture, kasuri methi and stir it well, simmer and cook for 12-15 mins.

5. Check for taste and adjust salt and texture as desired, add the fried pakode just before serving and garnish with coriander leaves and serve with steamed rice or jeera rice.

Recipe-6] BOWL OF ESSENTIAL NUTRIENTS 

Ingredients

• Sweet corn-1/2 cup boiled

• Green peas-1/2 cup boiled

• Tomato- 1 cut into wedges

• Apple-1 no cut into cubes, sprinkle 2 tsp lime juice.

• Onion-1 no sliced

• Cucumber-1 no cubed

• Potato -1 boiled cubed

• Red/green/yellow capsicum-1/2 no cubed

For the dressing mix:

• Curd-1 cup beaten

• Salt and pepper to taste

• Cooked Amla pulp-2 tsp

• Crushed jeera-1/2 tsp

• Mint leaves- 4-5 no

• Cream cheese- 1 tsp

• Cashew powder-2 tsp

Method:

1. Prepare all the ingredients for the healthy bowl of goodness.

2. In a mixing bowl combine all the colorful ingredients and arrange them for the salad, chill for 20 mins.

3. In another bowl combine together the mixture for the curd-based dressing and chill for 15 mins.

4. Just before serving drizzle the dressing over the serving salad bowls and garnish with nuts, seeds, micro-greens, and fresh herbs, etc as desired.

For non-veg options: use boiled cubed eggs, boiled or grilled chicken cubes, chicken sausages, ham, salami etc can also be used as an option.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the F