Ingredient Ideology | CULINARY DELIGHTS FROM THE PHILIPPINE ISLANDS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

A Versatile- Varied & Wow Cuisine

A Basic Introduction: It is said that around the 16th century, Chinese traders & immigrants landed up in the Philippines not only with their silks and ceramics but also bringing their Cantonese specialties & Chinese cooking traditions like stir-frying and steaming methods of cooking and since then it has been having a very close connection with the influence of its adaptations into Filipino cooking. Besides this it has also been linked to Spanish and a bit of American flavors which have been slowly incorporated and seen this cuisine develop over the years. The Filipinos are very jovial, sociable people who love to enjoy life, party and their food is often at the center of attention at many celebrations & moments to cherish.

My personal connect with this cuisine goes back to the late 1970s when I saw myself living in the Philippines for a few years, also undergoing my schooling years there I recall having eaten this food ever since and the very first thing that comes to my mind is a steamed bun called siopao- a classic vow some Filipino recipe using a fermented steamed bun stuffed with a nice soy based chicken/pork filling served with dipping sauces! Memories take me back to then and learning this cuisine in my home kitchen over the years has been very interesting and dear to my heart, having done a study on this cuisine with over 120 plus recipes altering them to suit our Indian palate in one of authored cookery book collections is just mesmerising and a great guide to those who wish to explore this versatile and tasty cuisine further! 

One of the reasons why Filipino Food also called Pinoy Food is so popular the reason being it draws inspiration from several influences and one can definitely taste a blend of Spanish, Chinese, Asian and western influences in a well-designed & crafted to a perfect formula in most of the recipes in this cuisine.

The Basic Filipino Diet:

Philippines comprises of around 7000 islands and with so much water around it is no wonder that abundance of seafood is a main source of protein and their staple diet which is fish and rice. Besides this they also consume pork, mutton, lamb, prawns, chicken, luncheon meat, sausages, ham, bacon, eggs etc. this cuisine is well defined as a balance of salt, sweet, sour flavors in a perfect melange!

They normally have three meals a day including breakfast [almusal or agahan] lunch [tanghalian] and dinner[hapunan]plus an afternoon snack called meryenda.

A traditional breakfast usually includes pandesal these are small bread rolls to go along with the other dishes like eggs, ham, cheese, salami etc.

Leftover Rice is usually tossed with garlic to make a dish called Sinan gag, which is usually served at breakfast with egg preparations and cured meats, cold cuts etc.

Some basic condiments and flavors in this cuisine:

Soy sauce, fish sauce, vinegar, cream style shrimp paste, variety of herbs, garlic, Bayleaf, peppercorns, onions, tomato, cilantro and not to forget the lime called as Kalamansi, these bring out the basic taste in these foods to level next. A variety of dipping sauces go along with the meals as well especially with roast dishes etc.

SEAFOOD: some of the popular varieties include tilapia, catfish also called hito, milk fish also called bangus, grouper fish also called lapu lapu, prawns, mackerels, mussels, large and small crabs, tuna fish- fresh and canned. The most common way of having fish here is to lightly salt it and prepare it pan fried or deep fried and then eaten as a simple meal along with steamed rice and some veggies. Fish is also cooked in a light gravy with tomato or tamarind as well at times prepared with veggies and vinegar. Dried fish is also popular here adding them to egg omelettes as well.

Let’s take a note of a few popular Filipino Favorites:

Lechon- whole roasted pork a speciality during festivities and celebrations.

Tortas- made with pork/chicken mince with egg into mini bites or patties. 

Lumpia- these are fresh or fried spring rolls with veg/non-veg fillings with chicken/meat/sprouts/spring onions etc served with dipping sauces.

Pancit- noodles which are basically the rice variety type thin and translucent, cooked with soy, chicken or pork, colorful veggies, and served hot with steamed rice and a dash of tabasco.

Adobo- one of the most popular dish from this cuisine made with chicken or pork braised in garlic, vinegar, oil and soy sauce, well cooked and served on a bed of steamed rice.

Kaldereta- is a popular Filipino meat stew in tomato based gravy with assorted veggies and mildly spiced, served with rice.

Toyo Chicken- a popular chicken recipe in soy based marination with cloves of garlic, joints of curry cuts simmered and thickened up with corn-starch, served with garlic egg fried rice.

Hotcakes: these are also similar to pancakes made with a base of all purpose flour, eggs, vanilla essence, milk, butter and baking powder, allowed to rest for some time, spooned into a pan, cooked both sides, topping of honey and melted butter tastes yum!

Bola Bola- these are basically meat ball concepts which are made using minced pork/mutton/chicken or even fish and seafood, with eggs, cream, bread crumbs for binding they are usually fried and tossed in a sauce and eaten with rice.

Chow Mein- yet another favorite Filipino version influenced from Chinese cooking the Chow Mein uses boiled noodles, lightly pan fried at times and topped with a white color gravy thickened with corn starch with colorful vegetables, boiled shredded or cubes of chicken and spring onion greens enjoyed as a meal in itself.

Kababayan- popularly known as Filipino muffins, small gong shaped baked goodies which is moist in texture enjoyed with tea/coffee.

Leche flan: it is similar to caramel custard made with eggs and milk and is one of the most popular dessert here in the Philippines. It is made very much the same way like the French style of crème caramel, served cold.

Buko pie- is a nice sweet dish made with a filling of young tender coconut flesh and dairy including milk powder, condensed milk etc.

Sinipit- these are sweet pastries covered with a crunchy sugar glaze which looks like a length of rope. We also have churros here from the Spanish influence and served fried with variety of dipping sauces including chocolate.

Buko Salad: is a classic Filipino tropical fruit salad using canned fruit cocktail, cherries, pineapple dressed up in an immensely sweet condensed milk-based coconut cream and tender coconut shreds as a part of this served chilled.

Here are a few popular Filipino recipes worth trying in our kitchens and enjoying their aromas and flavors:

Recipe-1] Chicken Adobo with Rice

Ingredients:

Chicken legs/thighs/drumsticks- 500gms, cut into medium pieces.

For the marination:

Garlic cloves- 4-5 minced

Soy sauce- 2-3 tbsp.

White vinegar- 2 tbsp.

Bay leaves- 2-3 nos.

Peppercorns- 10-12nos.

For Cooking:

Oil- 1 tbsp.+ 1 tbsp.

Garlic minced- 2 tsp.

Onion- 1 medium sized chopped

Water/stock- 500- 700ml

Sugar/brown sugar-1 tsp

Black pepper powder-1/2tsp

Method:

1. Marinate chicken for around 30 mins.

2. Heat oil in a pan, add in the chicken pieces and place in the pan, fry them both sides until lightly browned, remove and keep aside.

3.Heat some more oil in the same pan, add garlic and onions, saute for a minute add in the marination, water, sugar, pepper and water or stock. Bring to a boil, simmer add in the chicken pieces let them cook well around 20 mins.

4. The sauce needs to reduce to a semi-thick texture while the chicken is cooking, add a little corn-starch if desired to thicken up and serve this on a bed of white rice or stir fried rice, serve hot.

Recipe-2] Filipino Pancit Noodles

Ingredients

Pancit noodles/rice/glass noodles- 1 packet

Oil- 2 tbsp.

Garlic cloves- 8-10 no.

Sliced spring onions- 3-4 no.

Shredded carrots- ½ cup

Shredded capsicum- 1 no

Shredded cabbage- ½ cup

Sliced French beans- 8-10 no.

Salt and pepper to taste

Hot water/stock- 500ml

Soy sauce- 2-3 tbsp.

White vinegar- 1 tbsp.

Lime juice- 2 tbsp.

Tabasco sauce- 1 tsp or as desired.

Spring onion greens- ¼ cup garnish.

For Non-Veg- add cooked chicken/roast meat/pork chops etc.

Method:

1. Prepare all the ingredients for the Pancit noodles.

2. Heat oil in a pan, add in the sliced or whole peeled cloves of garlic, add in the onions saute for 1 min.

3. Add in the vegetables and saute salt, pepper, and the cut glass noodles, mix well, add in hot water or stock and little soy sauce and allow to simmer, cover and cook on a low flame for 10-12 mins, stir and check for moisture.

4. Add in the vinegar, lime, greens, non-veg etc towards the end once the noodles are cooked. Serve hot.

Recipe-3] Lumpia- Filipino style spring rolls

Ingredients

Spring roll wrappers- 10-12 nos.

For the filling:

Authentically they use pork mince with soy, egg, cabbage and seasonings, ginger, garlic. Here we are using chicken mince.

Oil- 1 tbsp.

Garlic- 1 tsp chopped

Onion- 1 small chopped

Chicken mince- 1 cup

Salt and pepper to taste

Spring onion greens- 2 tbsp. chop

Soy sauce- 1 tbsp.

Ginger- 1 tsp chopped

Vinegar- 1 tsp

Boiled mashed potato if desired for binding the mince- ¼ cup

Shredded white cabbage-1/4 cup- optional

Scrambled eggs-2 no. optional.

Oil to deep fry

Dipping Sauces- soy, chili vinegar, tomato sauce, sweet chili dip.

Method:

1. Heat oil in a pan, add in the ginger, garlic, onions and saute for a minute, add in the chicken mince, salt, pepper saute on a medium flame for 2 mins.

2. Add a little water or stock and allow the mince to cook on a low flame for 12-15 mins, dry up the water content, add in the soy, vinegar, greens, potato, cabbage/egg if desired mix well turn off the flame allow the filling to cool down.

3. Arrange the wrappers on a work table, portion the filling evenly on all the wrappers, apply little maida-water paste on the edges and roll it up like a spring roll concept ensure the sides are well secured.

4. Heat oil for deep frying and fry the lumpia until golden browned on all sides, remove on a kitchen paper, and then arrange on a serving platter with dips and serve hot as a starter.

Recipe- 4] Filipino Sweet-N-Sour Fish

Ingredients

Boneless round fleshy fish of your choice- 500 gms cut into medium sized cubes.

For the Marination of the Fish:

Oil- 1 tbsp.

Chopped garlic- 1 tsp or garlic paste

Salt and pepper to taste

White wine- 2 tbsp. optional

White vinegar- 1 tsp

Sugar-1/2 tsp

Soy sauce- 1 tbsp.

Lime juice- 2 tbsp.

Add egg- 1 no + maida + cornflour as needed into the marinated fish and drop it in hot oil and deep fry until light golden remove and keep aside.

For the Sweet- N-Sour Sauce mix:

Water or stock- 2 cups

White vinegar- 1 tbsp.

Tomato ketchup- 2-3 tbsp.

Honey- 1 tbsp.

Sugar-1 tsp

Salt and pepper to taste

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

To cook the sauce:

Oil- 1 tbsp.

Garlic-1 tsp chopped

Celery- 1 tbsp. chopped

Onion- 1 small cubes

Capsicums- 1 small cubes

Pineapple cubes- ½ cup-fresh or tinned.

Salt and pepper to taste

Method:

1. Prepare the fish, fry and keep aside.

2. Prepare the sauce mix in a bowl and keep ready

3. Heat oil and saute the ingredients for a minute add in the sauce mix and bring to a boil, simmer for 2-3 mins and once the gravy starts getting thick add in the fried fish cubes into the sauce and cook for a minute, add pineapple cubes if desired and serve hot garnish with spring onion greens, serve with steamed white rice.

Recipe-5] Filipino Chicken Salad

Ingredients

For the base of the salad- iceberg lettuce- 1 small bunch

For the body of the salad- boiled chicken cubes- 1 cup

Hard boiled eggs- 2 no cubes

Pineapple- ½ cup cubes

Boiled potato-1 no cubes

Boiled macaroni- ½ cup

Salt and pepper to taste

Lime juice-1 tsp

For the dressing of the salad- mayonnaise sauce

For the garnish of the salad- parsley/cherry tomatoes.

Method:

1. Prepare all the parts of the salad.

2. In a mixing bowl combine together the body and dressing and mix well.

3. Prepare the base of the salad on a serving plate or bowl.

4. Portion the salad, garnish and serve chilled, add a dash of tabasco sauce before eating it.

Recipe- 6] Buko Salad – Filipino Coconut- Fruit Salad

Ingredients:

Fresh coconut flesh- ¼ cup shredded

Coconut cream- ½ cup or sweet cream-1/2 cup

Condensed milk- ½ cup

Litchi crush- 2 tbsp. optional.

Assorted fruit cocktail tin- 1 cup tinned fruits

Fresh tropical/citrus fruits- strawberry/kiwi/lychees- ½ cup

Cherries- ½ cup

Pineapple cubes- ½ cup

Pomegranate/cherries/mint for garnish

Method:

1. Prepare all the ingredients for the coconut fruit salad.

2. In a mixing bowl combine together the ingredients for the dressing of the salad, mix well and add in the tinned and fresh fruits, mix and chill.

3. Serve the chilled salad on a bed of crushed ice in a coconut shell and garnish as desired.

On a Concluding Note: Filipino Cooking is one which anyone of us can easily try and indulge into and the results are bound to be positive for the simple fact that a little bit of awareness, ease of preparation, and sharing of concepts and information can go a long way making this food well accepted by us. An attempt to impart the outline and basic structure of this cuisine can help many students of culinary arts & foodies to add this to their favorite lists and it gives me a sense of contentment doing this little bit from my end!

Happy Cooking!

Ingredient Ideology | THE WAFFLE MANTRA TO TRY OUT & CHERISH By: Dr Kaviraj Khialani- Celebrity Master Chef.

Article and Recipes for HOSPEMAG- MONDAY- 12TH JUNE 2023.

Waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. 1869 – Cornelius Swarthout of Troy, New York, a Dutch-American, receives a patent for the first waffle iron in the U.S., on August 24th.There are many variations based on the type of waffle iron and recipe used. Waffle-making made its way to America with Dutch colonists in the 1620s. It was one hundred years later, in Robert Smith's Court Cookery, that the English language saw the appearance of the word "waffle" for the first time. 

Waffles were enjoyed sweet, with butter, syrup, or fruit, or savory, with kidney stew. Pancakes and waffles are bread, the type known as 'quick bread' - bread leavened with baking soda or baking powder. Waffles are almost identical to pancakes, only having a little fatter in the batter, and cooked on a grid-shaped pan (waffle maker). A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder.

In many places, waffles are served and eaten with a knife and fork. Pierce the corner of the waffle with your fork, and use the knife to cut off a small, bite-sized piece. Use the fork to pick up the piece and bring it to your mouth. Wait until you chew and swallow before cutting another small piece. Serve them hot, warm, or chilled, depending on your toppings. Cooked waffles can be frozen and heated up in the toaster. Unused batter mixture can be kept in a container in the refrigerator for up to 2 days, though we always recommend to make them fresh and enjoying them without much wait and delay!

Here are a few Simple- Easy to make Waffle Recipes with a variety of savoury options to choose from.

Recipe-1] CRISPY CHICKEN WAFFLES

Ingredients:

For the waffle batter:

Refined flour / maida-2 cups

Melted butter- 2-3 tbsp.

Salt-1 pinch

Eggs- 2 no

Milk-1/2 cup

Water-1/4 cup

Sugar-1/4 tsp

Baking powder-1/4 tsp

For the waffle filling:

Boneless chicken breasts- 250 gms, thinly sliced

For the marination:

Salt and pepper to taste

Oil-2 tsp

Mustard paste-1/2 tsp

Mixed herbs-1/4 tsp

Lime juice-2 tsp

Apply on the chicken and keep aside for 20 mins

To coat and deep fry:

Maida- 1 cup

Eggs-2 no

Bread crumbs- 1 cup

Oil to fry

To assemble the waffle:

Butter-2-3 tsp

Cream cheese- 2-3 tsp

Parsley-2-3 tsp chopped

Peanut butter-1-2 tsp

Lettuce leaves- 1 cup

Tomato ketchup-2-3 tsp

Sliced tomatoes, cucumbers, onions

Mayonnaise-1/2 cup

Chili sauce-2-3 tsp

Method:

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

2. Start with the waffle batter first, mix all the ingredients well and using a hand blender prepare a batter of a light coating texture and allow to rest for 20 mins.

3. Proceed with the marinated chicken pieces, coat them with dry maida, then beaten eggs and finally with bread crumbs and deep fry in medium hot oil until golden color, remove and drain excess oil.

4. Continue with the waffle maker, pour in the batter into the waffle maker as per prescriptions, allow to set and cook to a nice golden brown color.

5. Remove the waffle once cooked, and start the assembling of the waffle sandwich starting with butter, cream cheese, sliced veggies, some lettuce leaves, fried chicken pieces, and cover it, serve with assorted dips/ sauces.

Recipe-2] CHEESY BAKED WAFFLES 

Ingredients:

For the waffle batter:

Refined flour / maida-2 cups

Melted butter- 2-3 tbsp.

Salt-1 pinch

Eggs- 2 no

Milk-1/2 cup

Sugar-1/4 tsp

Baking powder-1/4 tsp

For the waffle topping:

Butter-2-3 tsp

Oil-1 tsp

Garlic- 1 tsp chopped

Onions-1 small chopped

Capsicum-1/2 chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Green olives- 3-4 no

Black olives- 3-4 no

Shredded roast/ grilled chicken- ½ cup

Tomato ketchup-2-3 tbsp.

Red chili sauce-1-2 tsp

Grated cheese-1 cup

Method:

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

2. Start with the waffle batter first, mix all the ingredients well and using a hand blender prepare a batter of a light coating texture and allow to rest for 20 mins.

3. Proceed with the topping for the waffle heat up oil and butter in a pan, saute the garlic, onions, and capsicums add any other ingredients/veggies as well like mushrooms, corn, broccoli etc add in the seasonings, herbs, chili flakes and cook for 2-3 mins and keep aside.

4. Continue with the waffle maker, pour in the batter into the waffle maker as per prescriptions, allow to set and cook to a nice golden brown color.

5. Remove the waffle once cooked, and start the assembling of the waffle by placing the prepared toppings on it after applying sauce, placing the roast/grilled sliced chicken pieces, top with cheese, olives and bake in a pre-heated oven for 6-9 mins, remove serve with assorted dips/ sauces.

Recipe-3] HEALTHY WAFFLE BITES

Ingredients:

For the waffle batter:

Refined flour / maida-2 cups

Melted butter- 2-3 tbsp.

Salt-1 pinch

Eggs- 2 no

Milk-1/2 cup

Water-1/4 cup

Sugar-1/4 tsp

Baking powder-1/4 tsp

For the waffle toppings:

Oil- 2 tsp

Butter-1 tsp

Green chilies-1 tsp chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Chicken liver- 250 gms, cleaned cut into 4 pieces each- boiled.

For veg options- use paneer cubes/ tofu/ zucchini/ mushrooms etc

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2-3 tsp

Red chili sauce-1-2 tsp

Water-1/2 cup

Soy sauce-1 tsp

Peanut butter-1-2 tsp

Coriander leaves-2-3 tsp chopped

Spring onion greens-2-3 tsp chopped

Lime juice-1-2 tsp

Poached eggs-2-3 no

Cheese slices-2-3 no

Method:

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

2. Start with the waffle batter first, mix all the ingredients well and using a hand blender prepare a batter of a light coating texture and allow to rest for 20 mins.

3. Proceed with the topping for the waffle heat up oil and butter in a pan, saute the garlic, onions, chicken liver pieces add any other ingredients/ or as per the list of veggie options as well like mushrooms, corn, broccoli etc add in the seasonings, herbs, chili flakes, sauces and peanut butter etc and cook for 2-3 mins and keep aside.

4. Continue with the waffle maker, pour in the batter into the waffle maker as per prescriptions, allow to set and cook to a nice golden brown color.

5. Remove the waffle once cooked, and start the assembling of the waffle by placing the prepared toppings on a base of cheese slice on it and getting it ready for final presentation, place the poached egg at the end on top, garnish with the greens and serve with assorted dips/ sauces.

Recipe-4] BREAKFAST WAFFLE CHOICE

Ingredients:

For the waffle batter:

Refined flour / maida-2 cups

Melted butter- 2-3 tbsp.

Salt-1 pinch

Eggs- 2 no

Milk-1/2 cup

Water-1/4 cup

Sugar-1/4 tsp

Baking powder-1/4 tsp

For the waffle toppings:

Oil- 2 tsp

Butter-1 tsp

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

Boiled eggs- 2-3 sliced

Ham/ salami slices- 2-3 no

Cheese slices-2-3 no

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2-3 tsp

Mustard paste-1 tsp

Mayonnaise/ cream cheese- 2-3 tsp

For the veg options:

Grilled tofu slices- 2-3 no

Tomato –cucumber slices 3-4 no

Peanut butter-2-3 tsp

Grilled pineapple slices- 2-3 no

Stewed peaches/ pears-2-3 no

Assorted nuts- 2-3 tsp 

Method:

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

2. Start with the waffle batter first, mix all the ingredients well and using a hand blender prepare a batter of a light coating texture and allow to rest for 20 mins.

3. Proceed with the topping for the waffle heat up oil and butter in a pan, saute the shallots for a couple of mins, add in the pieces of ham/ salami/sausages etc and add a little seasoning, herbs, chili flakes and saute for a minute and remove. Keep aside.

4. Continue with the waffle maker, pour in the batter into the waffle maker as per prescriptions, allow to set and cook to a nice golden brown color.

5. Remove the waffle once cooked, and start the assembling of the waffle by placing the prepared toppings on a base of cheese slice on it and getting it ready for final plating, top it up with all the ingredient options as listed, drizzle a little of the sauces as per choice, place them under a hot salamander or in a hot oven for a couple of minutes, garnish with the greens and serve with assorted dips/ sauces.

Recipe-5] WAFFLE AND SALAD DUET

Ingredients:

Ingredients:

For the waffle batter:

Refined flour / maida-2 cups

Melted butter- 2-3 tbsp.

Salt-1 pinch

Eggs- 2 no

Milk-1/2 cup

Water-1/4 cup

Sugar-1/4 tsp

Baking powder-1/4 tsp

For the waffle toppings:

For the nutty cheesy crumble:

Butter- 2-3 tsp

Roasted crushed peanuts-1/4 cup

Grated cheese/ cheese powder- ¼ cup

Crushed pepper-1/2 tsp

Bread crumbs-1/4 cup

Mixed herbs-1/2 tsp

For the tossed green salad:

Assorted lettuce leaves-1 cup

Olive oil- 2-3 tsp

Cherry tomatoes-3-4 no cut 1 x 2

Cucumber slices- ½ cup

Shallots- 3-4 sliced

Feta cheese-1/2 cup

Mixed herbs-1-2 tsp

Sliced nuts- 2-3 tsp

Salt and pepper to taste

Mustard paste-1 tsp

Lime juice- 2-3 tsp

Olives- 4-5 no black/ green

Mint/ parsley/coriander/basil- ¼ cup

Method:

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

2. Start with the waffle batter first, mix all the ingredients well and using a hand blender prepare a batter of a light coating texture and allow to rest for 20 mins.

3. Proceed with the topping for the waffle heat up oil and butter in a pan, saute the ingredients as listed for a couple of mins, etc and add a little seasoning, herbs, chili flakes and saute for a minute and remove. Keep aside.

4. To prepare the tossed green salad, in a mixing bowl combine together the ingredients for the dressing and add in the ingredients toss them well and assemble on the serving plate.

5. Assemble the cooked waffle on the serving plate with the green tossed salad and top it with the prepared crumble mixture and garnish with fresh herbs and serve it.

Recipe- 6] HERB & SPICE WAFFLE COMBO

Ingredients:

For the waffle batter:

Refined flour / maida-2 cups

Melted butter- 2-3 tbsp.

Salt-1 pinch

Eggs- 1 no

Milk-1/4 cup

Water-1/4 cup

Pesto sauce-2-3 tbsp.

Assorted fresh green herbs-1/4 cup fine chopped

Chili flakes-1/2 tsp

Sugar-1/4 tsp

Baking powder-1/4 tsp

For the waffle toppings:

Oil- 2 tsp

Butter-1 tsp

Onions- ½ cup sliced

Garlic-1 tsp chopped

Salt and pepper to taste

Hung curd-1 cup

Cream cheese-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Chaat masala-1/4 tsp

Spring onion greens- 2-3 tbsp. chopped

Honey-2-3 tsp

Chili sauce/ peanut butter/ as needed to serve alongside.

Method:

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

2. Start with the waffle batter first, mix all the ingredients well and using a hand blender prepare a batter of a light coating texture and allow to rest for 20 mins.

3. Proceed with the topping for the waffle heat up oil and butter in a pan, saute the ingredients as listed for a couple of mins, etc and add a little seasoning, herbs, chili flakes and saute for a minute and remove. Keep aside.

4. To prepare the waffles for presentation assemble the cooked waffle on a serving plate and top it up with the saute mix of ingredients and then spoon over the mixture of cream cheese and hung curd mix and garnish with assorted fresh greens. Serve immediately with choice of dips and sauces/ salads etc.

Ingredient Ideology | SUMMER SPECIAL: WATERMELON COOLER By: Dr. Kaviraj Khialani- Celebrity Master Chef.

HEALTHY- WHOLESOME & NUTRI-RICH

Watermelon & Summers seem to be indispensable and the mere appearance of its vibrant color and its mouthfeel and crunch is so very mesmerizing that it can keep away many fast foods and give us a feeling of contentment and satisfaction like none else. I often remember those summer times since childhood when watermelon was a must and had to be consumed as an important part of our daily needs and we somehow it was better having it wholesome rather than being juiced up.

It is one of those fruits which are highest in water content and have been with us supplementing our dietary requirements and adding nutritional benefits with its varied offerings which we all must take note of and should try and have as much of it this summer season to beat the heat and keep ourselves hydrated and light.

Let us have a look at the Top 10 Health Benefits of Watermelon:

1. Watermelon is rich in Vitamin A, Vitamin C, Iron and Calcium content.

2. Watermelon has good amounts of folic acid, phosphorus, and potassium to offer us as well.

3. Watermelon is considered to be a good Immunity boosting fruit and it also aids in digestion.

4. Watermelon benefits also include reducing insulin resistance, keeping us hydrated and is low in calories.

5. Watermelon is good for our skin and hair and is also rich in minerals and vitamins.

6. Watermelon helps to cleanse the kidneys and also improves liver functions.

7. Watermelon is also heart-healthy and cures muscle soreness.

8. Watermelon helps us detox the body as well and also helps to relieve acid reflux.

9. Watermelon is also regarded as a mood enhancer and also helps the metabolism of the body.

10. Watermelon prevents cell damage due to free radicals and also reduces risk of cardiovascular diseases.

Here are a couple of recipes with The Wow Some Watermelon for all of us to relish this season:

Recipe-1] WATERMELON DETOX & REFRESHER

Ingredients

Watermelon- 2 cups freshly cut

Water- 2 cups

Cucumber-1/2 no peeled and cut into cubes.

Mint leaves- 12-15 no.

Ginger juice- 1 tbsp.

Lime slices- 3-4 no.

Lime juice- 2 tbsp.

Salt- pink/sea salt/rock salt- ¼ tsp – optional

Fresh basil leaves- 5-6 no.

Method:

1. Prepare all the ingredients for the detox refresher.

2. In a blender jar combine together the fresh watermelon, with cucumber, little water and churn it.

3. Remove in a mixing bowl, add in the ginger juice, lime juice, Mint and basil leaves, a pinch of salt if desired.

4. Mix well and pour into glasses and serve immediately.

5. Have a couple of glasses of this detox refresher and feel fresh and light.

Recipe- 2] WATERMELON SALSA BOWL

Ingredients:

Watermelon- 2 cups fresh cut into small pieces

For the salsa:

Garlic-1 tsp chop

Onions/ spring onions -2 tbsp. chop

Fresh red ripe tomatoes- ½ cup chop.

Fresh basil/spring onion greens/ mint leaves- 2 tbsp. each

Rock salt/ pink salt/ black salt- 1 pinch

Olive oil- 2 tsp

Honey- 1 tsp

Ginger juice-1 tsp

Chopped green chilies- 1 tsp

Crushed black pepper-1/2 tsp

Flax seeds/ melon seeds/ pumpkin seeds-1 tsp

Fresh orange segments-1/4 cup

To serve with-  whole wheat/ multi-grain savoury crackers/nachos/tortilla chips as a snack!

Method:

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

2. This is an uncooked version of a watermelon salsa as its more nutritious when not cooked.

3. Using a mixing bowl, combine together all the ingredients and give it a good mix, add boiled sweet corn as well if desired for some color and crunch in the salsa, I usually use freshly roasted crushed corn kernels in this one.

4. Check for seasonings, adjust accordingly and chill the salsa until being served, allow a standing time of at least 20 mins before having it.

5. Arrange the savoury crackers/nachos/tortilla chips on a serving platter and spoon in the salsa into a bowl and serve along, add olives, gherkins etc as desired.

Recipe-3] WATERMELON & AVOCADO TOSS SALAD

Ingredients:

Watermelon- 2 cups freshly cut and cubed.

Ripe avocado- 1 no, peeled- stoned and cut into cubed

Iceberg lettuce/ any fresh greens of your choice- 1 cup

Cucumber- ½ cup cubed

Tomatoes-1/4 cup cubed

Dates- 3-4 no, without seeds, cut into pieces

Assorted nuts- 2-3 tbsp.- walnuts/cashews/ almonds/ peanuts.

For the dressing:

Honey- 1 tbsp.

Ginger juice-1 tsp

Lime juice- 2 tbsp.

Mint leaves- 4-5 no.

Melted jaggery- 2 tsp

Flax seeds/ melon seeds- 1 tsp

Olives- black/green- 3-4 no sliced.

Parsley/ coriander- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the salad and keep chilled.

2. Just before serving, in a mixing bowl combine together the ingredients for the dressing and mix them well.

3. Arrange the base of the salad greens on a serving salad plate or bowl, place the body of the salad on top and finally drizzle the dressing over and garnish.

4. Serve the salad instantly and enjoy it before or with a light meal for lunch/dinner.

Recipe- 4] NUTTY WATERMELON SUMMER SALAD

Ingredients:

Watermelon- 2 cups freshly cut into cubes

Iceberg or any greens of your choice/purple cabbage- 1 cup

Feta cheese/ cottage cheese- 2-3 tbsp. crumbled

Assorted nuts- 2 -3 tbsp.- pinenuts, peanuts, almonds 

Assorted fresh veggies which can also be added to this salad;

Babycorn, broccoli, carrots, French beans, green or yellow zucchini, asparagus, water chestnuts, boiled lotus stem slices.

For the dressing:

Olive oil-1 tbsp.

Watermelon pulp-1/4 cup

Sweet lime juice/orange segments -2 tbsp.

Melon seeds/ chia seeds-2 tsp

Salt and pepper to taste

Balsamic vinegar/ lime juice- 2 tsp.

Mustard paste-1/2 tsp

Mint and coriander leaves- 2 tbsp.

Date puree-1 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a serving bowl arrange the base of greens of your choice, cabbage, etc.

3. In a mixing bowl combine the dressing ingredients and blend them well.

4. Arrange the body of the salad on the base onto the serving plate and drizzle the dressing over and serve garnished with nuts/seeds/micro-greens etc.

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

Delicacies to relish using minced options

Keema is one of those words which entices the taste buds of quite a few of us and we love to try interesting dishes with keema which serves as a variety in between several meal plans and days of the week when we crave to have some varieties on our plates. Before working with any kind of keema be it mutton or chicken it is important to observe a few points of quality and freshness which is essential to end up making a tempting delicacy. 

Firstly, the keema should be fresh as far as possible, these days we indulge in frozen varieties due to lock downs etc therefore we need to check on the packing date and best before must be verified before online or offline purchases to prevent food borne issues and stomach upsets etc. 

secondly, we also need to store it at the right temperature since we are now into summer the raw meat or keema tends to go rancid very fast if not stored properly due to rise in temperatures, ensure you thaw it properly and gradually before cooking and at room temperature, never put the frozen keema into water or immerse it in water baths to melt away the ice.

Thirdly, the grain and texture of the keema should be looked at it shouldn’t be too dry or too overly moist or like a paste as well, it should be well minced and should be coarse when cooked as well. While it is always best to pick the fresh lot and use at the earliest cold storage facilities do make convenience cooking happen for most these days!

Here are a few simple-easy to make recipes with Chicken Keema:

Recipe-1] CHICKEN KEEMA PAO KA ZAIKA

Ingredients:

Chicken keema- 250 gms.

Green peas- ½ cup

Oil/ghee- 2 tbsp.

Ginger-garlic-chili paste- 1 tbsp. mix

Onion paste-1 cup –raw.

Salt to taste

Tomato puree-1/2 cup fresh.

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tbsp.

Water-1/2 cup

Garam masala powder-1/2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Lime slices and onion slices to serve with- as needed.

Pao- 4-6 pieces.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee and add in the ginger-garlic-chili paste and onion paste and saute it on a medium flame for 4-5 mins, add little water as needed while it cooks.

3. Add in the tomatoes, salt and all powdered spices, add chicken keema and frozen- blanched green peas and saute it well with the masala.

4. Add little water and simmer for 10-12 mins and allow the chicken keema to cook well.

5. Finally garnish with coriander leaves and serve with buttered pao, lime and onion slices as a one meal dish.

Recipe-2] DUM DAAR KEEMA MATTAR KA PULAO

Ingredients:

Basmati rice-  1 and half cup soaked in 3 cups water for 15 mins.

Oil/ghee- 2 tbsp.

Chicken keema- 250 gms.

Green peas-1/4 cup blanched

Potatoes-1/2 cup cut into cubes.

Bayleaf and peppercorns- 4-5 mix.

Salt to taste

Kasuri methi- 1 tsp

Sliced onions- 1 cup

Chopped tomatoes-1/2 cup

Sliced green chilies- 2-3 no.

Turmeric powder-1/2 tsp

Dhaniya jeera powder- 1 tsp mix

Garam masala powder- ½ tsp

Water – as needed to cook the pulao.

To serve with: papad, raita, pickle.

Method:

1. Prepare all the ingredients for the pulao.

2. Heat oil/ghee in a thick bottomed pan, add in the sliced onions and slit green chilies and saute them until light brown, add little water as needed.

3. Add in the keema and peas, potatoes and saute well, add salt and tomato, kasuri methi, and bhunao it for 2-3 mins.

4. Add in double the amount of hot water and bring to a boil, simmer and cook the pulao on low flame, covered and in steam for 15-18 mins.

5. Open, mix well check for seasonings, add a little fresh mint and coriander, fried onions, nuts like cashews and raisins and little rose water, and serve hot.

Recipe-3] KEEMA MATTAR MASTANA

Ingredients:

Chicken keema- 250 gms.

Green peas- ½ cup.

Oil/ghee- 2 tbsp.

Cinnamon stick-1-inch piece.

Cloves- 3- 4 no.

Ginger- 1 tsp chopped

Dry red chili- 2 no.

Chopped onions- ½ cup

Chopped tomatoes-1/4 cup

Curd- ¼ cup

Roasted crushed peanut powder-2 tsp

Salt to taste

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Water-1/4 cup

Coriander and mint leaves- 2 tbsp. mix

To serve with: roti, phulkas, parathas, laccha parathas etc.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee in a pan, add in the whole spices, and onions, ginger and saute well for 2 mins.

3. Add in the tomatoes saute well, add in the chicken keema and peas.

4. Add in the salt, powdered spices and bhunao the keema well for 2-3 mins.

5. Simmer and add in the thick beaten curd and peanut powder and mix well, cover and cook the keema on a low flame for 12-15 mins and check.

6. Add mint and coriander leaves towards the end and serve as a main course with lime, onions or kachumber, raita and papad.

Recipe-4] KEEMA GOTALA ROLL UPS

Ingredients:

Chicken keema- 250 gms

Oil/ghee- 2 tsp.

Jeera-1/2tsp

Chopped green chilies-2 tsp

Garam masala powder-1/2 tsp

Tomato puree-2 tbsp.

Chop onions- 1 no for cooking the keema

Boiled mashed potato-1/2 cup

Salt and pepper to taste

Leftover rotis- 4-5 no.

Schezuan sauce- 2 tbsp.

Sliced onions- ¼ cup for the rolls.

Shredded white cabbage-1/2 cup

Grated cheese-2 tbsp.

Lime juice- 1 tbsp.

Chaat masala-1 tsp

Coriander and mint leaves- 2 tbsp. mix

Method:

1. To prepare the keema mixture for the roll ups heat oil/ghee in a pan add in the jeera, and onions, chilies and saute for 2-3 mins add in the tomato puree, and salt to taste, cook the mixture for 2-3 mins on low flame.

2. Add in the keema into the masala and bhunao for 2 mins, add in garam masala powder and little water to cook the keema on low flame for 15-18 mins.

3. Once keema is cooked add in the boiled mashed potatoes and mix well.

4. To assemble the rolls ups, warm up the leftover rotis and apply little schezuan sauce on them, place cabbage and sliced onions and now place the keema potato mixture, add grated cheese, sprinkle lime juice, chat masala and coriander- mint leaves.

5. As an addition one can add little imli chutney as well if desired and roll up the content and secure it well. Serve immediately.

Ingredient Ideology | TEMPTING TURKISH TREATS By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TEMPTING TURKISH TREATS

A Basic Introduction: One of my all-time favorite cuisines has been from Turkey, it is not only easy to prepare but has a lot of robust aromas and a great sense of satisfaction which is felt after cooking and serving it to food connoisseurs who not only relish the tempting delicacies but also appreciate it and share its goodness with loves ones and friends. Turkish Cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. 

An Overview of Turkey and its Food Culture: Every country and or continent is known for a particular style of food, variety of ingredients available/ being grown or out-sources etc which have influenced the food and recipes as well of that particular diaspora. Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore, the residents developed dishes that rely mostly on corn and corn flour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottoman Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such as stuffed eggplant or bulgur pilaf with vegetables. In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods.

Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc. Dishes that require time and effort to prepare are not common at this meal. Meat-based dishes, as well as desserts, aren’t served at lunches. Dinners are usually a more elaborate and richer one because it’s the only time when family members have been working in fields or at another job all day come home together. In Turkey, there is another unofficial meal called “yatsilik” which is eaten after dinner around 9 or 10 pm. Nuts, dried, and fresh fruits are usually served with black Turkish tea. Some of the most common foods served for yatsilik are seasonal fresh fruits, dried plums, figs, dried fruit pulps (grape, apricot or mulberry), and nuts like pistachios, almonds, roasted chickpeas, roasted pumpkin seeds and sunflower seeds, walnuts, and hazelnuts. 

Turkish Bread:  Among the varied starch preparations, Bread is yet another indispensable part of every Turkish meal. This has been true for thousands of years, and it remains the most important component to every meal: breakfast or dinner, without bread your Turkish meal will lack that something special. It is eaten, whether it is particularly suited to the meal, or not. Turkey has the highest bread consumption per person in the world. Bread consumption a year is 199.6 kg (440 lb) per person. Turkish people eat more than three times their own body weight in bread annually.

A few of the key ingredients used in Turkish cooking include:

Vegetables: okra, pea, green peppers, tomato, mallow, artichoke, carrot, cucumber, chicory, spinach, zucchini, cauliflower, celery, asparagus, cabbage, mushrooms, parsley, lettuce, potatoes, beets, eggplant, leek, arugula, garlic, purslane, onion, radish, Legumes: broad beans, beans, chickpeas, lentils, Meats: lamb, beef, chicken, fish

Spices: rosemary, red pepper, nigella seeds, thyme, cumin, mint, cinnamon, coriander, turmeric, sumac, black pepper, clove, poppy seeds, saffron, sesame seeds, Nuts: pistachios, chestnuts, almonds, hazelnuts, walnuts, Grains: rice, bulgur, Oils: Sunflower oil, olive oil, hazelnut oil.

Turkish Cuisine has a wide variety of foods, including cereals, pastries, vegetables, and self-growing herbs mixed with meat. There are also many soups and other traditional Turkish foods that incorporate butter, sunflower oil, and olive oil as an ingredient. Turkish cuisine has also its own unique types of healthy food, such as grape molasses, yogurt, bulgur, etc. Rice is used extensively in Turkish cuisine. It is featured in many of the stuffed meat and vegetable dishes as well as being served as pilaf, and Turkish people have very high standards for its preparation. A great-tasting pilav is proof of a Turkish housewife’s good cooking skills.

Pilaf’s in Turkey are usually cooked plain only with butter but there are also those exotic rice dishes flavoured with spice, nuts, and fruits—others made with meat, fish, and vegetables, are known as sultan pilavı. Pilaf’s are usually served as an accompaniment to the main course of meat or fish, but some more substantial pilaf’s, like yufkalı pilav and safranlı midyeli pilav can be served with a salad to make a full meal, iç pilavı, with currants, pine nuts, and calves liver, is served all over Turkey, especially on special occasions. Acılı Bulgur Pilavı is actually made with bulgur, or cracked wheat, which has a nutty flavor. Rice with chickpeas is a popular and nutritious type of rice dish in Turkey. In the summer, some pilafs are served cold with plain yogurt.

The preparation of pilaf is as much an art today in Turkey as it was in the sultan’s kitchen in Ottoman times.

Vegetarian in Turkish cooking: Turkey is no stranger to vegetable-based and vegetarian cuisine. The country’s cooking culture often uses vegetables and wild-grown greens, cooked as vegetarian dishes or with meat for the protein hit that can stretch precious supplies of food items like beans and rice. Aegean and Mediterranean regions are well known for their warm and sunny climate which allows growing vegetables year-round. Some of the most common vegetables grown and eaten in Turkey are zucchinis, eggplants, cauliflower, bell pepper, green beans, spinach, artichokes, carrots, and celery. Fresh vegetables are cooked in many ways, but they mostly fall into one of these categories: meatless vegetable dishes (including vegetables with olive oil), boiled, fried, and roasted veggies. Fried vegetables are usually served with garlic yogurt sauce. 

A typical vegetable dish is prepared with a base of olive oil, chopped onions, pepper paste or tomato paste (concentrated tomato sauce), and fresh tomatoes. Usually, the vegetables and hot water is added to this base and prepared as a pot dish. Minced meat can be added to most vegetable dishes except the ones cooked with olive oil. Olive oil dishes are also eaten cold and having meat in them is not a great idea.

Here are a few popular Vegetarian dishes from Turkish Kitchens:

Karniyarik: Large eggplant stuffed with ground beef, chopped-up onions, garlic, tomatoes, and green peppers and cooked in oven.

Kizartma: Deep-fried vegetables (usually eggplant, zucchini, potatoes, green peppers) served with yogurt sauce.

Mücver: Graded vegetable (the most popular one is zucchini) mixed with egg and flour and deep-fried.

Lahana Sarmasi: Rolled white cabbage, stuffing is usually with onions and rice and may have minced beef if preferred with meat.

Kapuska: Thin sliced white cabbage cooked with onions and tomato sauce. Can be cooked with minced beef or lamb.

Ispanak Yemegi: Onions, spinach, and rice cooked with tomato sauce (tomato paste). Usually eaten with garlic yogurt.

Türlü: A vegetable dish made with eggplant, zucchini, potatoes, tomatoes, and onion.

Meat Cookery in Turkish kitchens: From the delicious chicken dishes to beef and lamb, Turkish cuisine is definitely a carnivore’s paradise. The meat cooking methods are also varied – from roasted meats cooked in spiced sauces or stews with vegetables to skewered kebabs grilled over slow-burning coals. The kebabs and meatballs are two other very popular ways of preparing meats in Turkey.Almost every city in Turkey has its own style of kofte and kebab which consists of spiced chicken, lamb, or beef. Cooking lamb meat with bulgur, (cracked wheat) and legumes is also a common way of preparing main meals in Turkey. If the dish has lentils, beans, or chickpeas, as the dish is already very nutritious and can be made quickly, a small amount of meat is used just to give the dish a meat flavor.

Lamb was the most popular meat in Ottoman cuisine. The beef was only used to make sausages and dried meat (pastirma). In today’s Turkish cuisine, besides lamb, beef and chicken meat are also used in abundance. Especially chicken meat has become the most popular meat in Turkey in recent years due to its cheap price compared to red meat. 

Kebabs in Turkish cuisine:

In Turkey, kebab is cooked at home as well as in restaurants. It is either cooked on skewers over an open flame but it may also be prepared in pots drily without any water. The pot style kebabs are a more common type of kebabs cooked at home as it’s an easier way to prepare kebabs. Skewered kebabs often dined at restaurants, but they are also the quintessential dish for any family picnic where a mangal (barbeque) is ready with charcoal open flame. Kofte made with ground beef or lamb, grilled meats, skewered meats, and grilled tomato, peppers, and eggplant are also cooked for family picnics. Kebab generally refers to any dish of meat, fish, or vegetables, which are grilled on a skewer or roasted using a rotisserie. In Turkey, the word kebab extends to include any of these dishes cooked over, or next to, a flame. It consists of both small and large cuts of meat, as well as ground meat. Kebab in Turkey can be served on plates (known as porsiyon), in sandwiches, or even in wraps (known as durum).

1. Shish Kabab- A traditional and familiar Turkish kebab of meat and vegetables, generally cubed and threaded onto a skewer before being grilled and served with bread and rice with salads. Çöp şiş is a variety of this popular kebab, made with smaller pieces of meat and generally cooked on wooden skewers, as opposed to iron.

2. Adana Kabab- Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals. A milder version originates from a nearby town and is known as Urfa kebab. Both kebabs are served with grilled vegetables and bulgur pilaf.

3. Iskendar Kabab- This kebab inspired Iskender Efendi to invent the vertically cooking kebab and originates from his seaside hometown of Bursa. Iskender kebab is essentially döner kebab, served with a slathering of melted butter over a bed of bread, with yogurt on the side.

4. Doner Kabab- The World-famous Turkish kebab means ‘rotating’ kebab in Turkish. It is made from lamb, chicken, or beef, slowly roasted on a vertical spit, and then thinly sliced off. Döner is served on a plate with salad and rice or potatoes; in bread like a sandwich; or in a wrap known as durum.

Mezze and salads: Vegetables are a very important part of the Turkish diet, and fresh salads are an essential part of most meals. They are served with the main course. Most salads are simply made with leafy greens, tomatoes, cucumbers, green peppers, onions, and whatever other vegetables are in season. Salads made with beans, grains, and vegetables are frequently a part of a winter meze. Edible wild greens such as dandelions are often cooked and served cold with a drizzle of extra-virgin olive oil or lemon juice.

Olive oil in Turkish cuisine. Today, meze culture is very common in Turkish taverns and restaurants. Hot and cold Turkish mezes ordered to the table in small plates and are shared by everyone at the table. Turkish meze can be served with any kind of beverage. Turkish wines and Turkish raki, make great accompaniments to appetizer mezes. Wild herbs with yogurt sauce, pickles, ezine cheese, melon, vegetable dishes with olive oil, stuffed grape leaves, Haidari, lakerda, arugula salad, tomato and onion salad, roasted eggplant salad, marinated fish, octopus’ salad, shrimp cuts, sautéed wild herbs, pilaki, fava, olives, şakşuka, celery salad, artichokes with olive oil, ezme salad are the best examples of mezes in Turkey. Turkish people give careful consideration to the acid, fat, and salt ratio of the different mezes when ordering many of them together. Some of these mezes mentioned above are dipping mezes and usually served with toasted bread.

Turkish Sweets & Desserts: Baklava and kadayif, those sweet, nutty, flaky pastries, are the most familiar Turkish desserts to the rest of the world. The most famous baklava types are from the southeastern Turkish cities of Gaziantep and Urfa. They prepare it with painstaking care from rolling the thinnest possible sheets of fresh filo dough to selecting and grinding the nuts. Baklava, until the 1990s, was a celebration dessert in Turkey only served during the religious holidays of Ramadan and Sacrifice feast. 

There are 3 main types of Turkish desserts: Syrupy desserts: Syrupy desserts are desserts made with dough and usually by pouring sugar syrup on them. Baklava, tulumba, kadayif, sekerpare, lokum (Turkish delight), revani, irmik tatlisi, tas kadayif, lokma, and Burma are some of the popular syrupy deserts. Milky desserts: Milk desserts, which are lighter compared to syrupy desserts, are both easy to eat and easy to digest. Keokuk, sakizli muhallebi, sutlac, tavukgogsu, kazandibi, dondurma (Turkish ice cream), and gullac are some of the popular milk based desserts in Turkey. Fruit desserts: hosaf, komposto, kabak tatlisi, ayva tatlisi, pestil are among the popular fruit-based Turkish sweets. 

Turkish Beverages: It is common to think that as the majority of Turks are Islamic, alcoholic beverages wouldn’t be common. However, they’re just about equally available in Turkey as anywhere in Europe. Rakı and beer make up a large portion of alcohol consumption in Turkey. The country has long been producing great wines in a number of regions and wine production in Turkey also goes back thousands of years ago. In Turkey, there are two dominant types of non-alcoholic drinks: black tea and Turkish coffee. Turkish people also love to drink herbal tea as well, especially on cold winter days. Mint, sage, ginger, thyme, chamomile, rosehip teas are some of the popular ones.

  

Turkish Tea:

Turks love tea, and most Turks drink many cups a day. Turkish tea is always offered first to visitors and guests to all homes and businesses. Turks prepare tea by brewing it in a teapot (not with ‘tea bags’), preferably porcelain, over a kettle, and a perfectly brewed Turkish tea should be a deep red color. Although tea can be found served in porcelain cups at the major hotels and cafes, Turks prefer to have their tea served in glass cups. Although instant coffee (which Turks call ‘Nescafe’) is quite common, nothing can take the place of a good cup of tea. Tea gardens abound in Istanbul. These open-air gardens, usually located in areas with stunning panoramic views, also serve fruit juice, colas, and some Turkish food like sandwiches and ‘tost’ (grilled sandwiches). More traditional tea gardens serve their tea with a semaver (a metal teapot), and in some tea gardens, you’ll even find nargile (water pipe) for smoking an array of fruit-flavoured tobacco. The tea gardens of Moda and Emirgan are popular choices among café-goers.

Turkish coffee- Turkish coffee is served in small porcelain cups (resembling espresso cups) and always with a glass of water. It is not usually consumed with breakfast; but, more commonly, it is enjoyed after meals with something sweet, usually Turkish delight or chocolate. Turkish coffee is traditionally prepared in a small copper pot called a cezve, and is made by boiling an extremely finely ground coffee together with water and sugar. The coffee is served according to your taste – sade (without sugar) or sekerli (sweet). While drinking you should sip the coffee lightly, to leave the coffee grounds at the bottom of the cup. Afterward, you can perhaps find someone who can read your future from the coffee grounds, which is still very popular in Turkey among both the older and younger residents.

On a Concluding Note & A Few Notes to know of on a Turkish Table: Before eating the food in Turkey it is common for the chef and others at the table to wish each other ‘afiyet olsun’, which is essentially the same as saying bon appetite. As a complement to the chef, the diners at the table will also say ‘elinize saglik’, which literally means ‘health to your hands’ but is interpreted as a sign of endearment or ‘very delicious, well done’. Finally, before drinking, everyone will shout ‘serefe’, meaning cheers! As we all know India too has been widely open to accepting culinary heritage and recipes from across the globe and we do find a few restaurants/ outlets too in various parts of our country who serve a few of the well-known Turkish delicacies under various categories to relish at their very best!

Happy Cooking:

Chef Kaviraj Khialani.

Creative Cuisine International- Mumbai.

Ingredient Ideology | Winter Season Special: Amaranth in Daily Cooking & Beyond! BY: Dr. Kaviraj Khialani – Celebrity Master Chef

Amaranth is a highly nutritious leafy vegetable and grain as well which has been consumed by mankind for centuries all over the world. It is a gluten-free ancient grain that has been compared with rice due to its various qualities and offerings in the culinary world. The green leaf varieties are very popular in India while the chinese prefer the amaranth with the red leaf varieties. Amaranth is an upright moderately tall, broad, leafed annual plant. It comes in variety of sizes, shapes and colors as well. the leaves can be roundish or lance shaped, light, dark green or even with a tinge of red in them.

While the youngish leaves have a milder flavour and a great to be getting tossed in summer salads, the matured leaves are better going into the pan or wok and getting cooked a bit like spinach. Amaranth leaves also called as chaulai in the desi terms are nutritionally similar to beetroot and spinach but with a little edge over them and said to be superior. They also contain three times more amount of calcium and three times more amount of vitamin B3 also called niacin as compared to spinach leaves. Amaranth seeds are also known as ramdana in India in the dried form is used in a number of ways in our kitchens and baked products from seeds, to flour and more.

Let us have a look at a few health benefits of Amaranth:

• It is a gluten free ingredient which makes it more versatile in adaptability and also high in calcium content for our body.

• It is considered to be a heart healthy food and also easy to be digested by our system.

• Amaranth is good for our eyes, hair and also a great source of protein in our diets and recipes.

• It is full of antioxidants and mineral contents and also plays an important role in maintaining healthy body weight.

• It is regarded as a great immunity-boosting ingredient and also reduces signs of aging.

• Amaranth reduces risk of cardio-vascular diseases, helps to prevent and control diabetes as well.

• Its consumption also helps to eliminate diarrhoea, bloating and cramping in our body.

Here are a few of my favorite ways with amaranth when it comes to cooking some easy and yummy recipes with this superfood ingredient:

Recipe-1] Dal Amaranth

Ingredients:

 Toor/ Arhar ki dal- 1 and a half cup

Amaranth leaves – 1 and a half cup

Garlic- 2-3 cloves, chopped

Ginger-1 tsp chopped

Green chilies-2-3 slit

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Onion-1 small chopped

Tomato-1 med chopped

Coriander powder-1 tsp

Oil-1 tsp

Ghee-1 tsp

Salt to taste

Sugar-1/2 tsp

Tamarind pulp-2-3 tsp

Method:

1. Clean, wash, and soak the Toor dal for 20 mins.

2. heat oil and ghee add in the ingredients for the tadka one by one and allow them to crackle and splutter and then add in the onions, saute them to a light brown, add in chilies, tomatoes and cook for 1-2 mins.

3. Now add in the drained dal, cleaned and roughly cut amaranth leaves, salt to taste, coriander powder, sugar and 2-3 cups of water.

4. Allow to come to a boil, simmer and cook on a low flame for 20-25 mins, add water as needed. Allow dal to get soft.

5. Now add in the tamarind pulp for a little tart flavor and allow to simmer for another 3—4 mins.  the same recipe can be made using a pressure cooker as well and 3-4 whistles can be given to the same.

6. Serve the dal amaranth hot with phulkas, rotis, parathas, salad and pickle/ raita.

Recipe-2] Amaranth ka Saag

Ingredients:

Amaranth greens-1 large bunch, cleaned

Spinach-1 medium bunch, cleaned

Dill leaves- ½ cup, cleaned

Methi leaves-1 cup, cleaned

Onion-2 med sized chopped

Tomatoes-2 med sized chopped

Green chilies- 3-4 no chopped

Ginger- 2 tsp chopped

Garlic- 2-3 tsp chopped

Cumin seeds-1 tsp

Coriander powder- 1 tsp

Besan-1 and a half tbsp.

Oil- 2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

For the tempering:

Butter/ ghee-1 tbsp.

Garlic-1 tsp sliced

Red chili powder-1/2 tsp

Hing-1/4 tsp

Method:

1. Clean and thoroughly wash all the greens and keep them aside, roughly cut them or tear them.

2. Using a pressure cooker or an open container add in all the greens, green chilies, ginger, garlic, 1 onion, tomatoes, salt, and 1 cup water and cook/ pressure cook for a whistle or 5-7 mins.

3. Cool down, puree or using a hand blender grind to a coarse-textured paste.

4. In a pan, heat oil and add in the rest of the chopped onion saute until light brown, add the puree of the greens and salt, coriander powder, and cook for 2-3 mins.

5. Combine besan into the mixture and saute, allow to cook on a low flame for 2-3 mins.

6. Now heat up butter/ ghee and prepare the tempering for the saag, once it is already adding it into the saag and mix well, and serve hot with makki di roti, parathas, phulkas.

Recipe-3] Amaranth ki Subzi

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp sliced

Garlic-1 tsp chopped

Green chilies-2-3 tsp chopped

Hing-1/4 tsp

Dry red chilies- 2-3 slit

Amaranth leaves- 1 big bunch, cleaned and washed

Methi leaves-1/2 cup, cleaned

Coriander leaves-1 cup, cleaned

Spinach leaves- 1 bunch, cleaned

Tomato -1 cup chopped

Salt to taste

Turmeric powder- ¼ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Assorted vegetables- peas/potatoes can also be added

Boiled lentils/ pulses may also be added.

Roasted crushed peanuts-2-3 tbsp.

Fresh coconut-3-4 tbsp. grated

Method:

1. Prepare all the greens, clean, wash, and roughly cut them up.

2. Heat oil and ghee in a pan add in the ingredients for the tempering to start with, hing to ginger, garlic, and chilies, add in cumin seeds, red chilies and saute for a few seconds.

3. Add in the onions cook them until light brown, add in the tomatoes, salt and all powdered spices, add in the greens and veggies/lentils etc as desired and mix well.

4. Reduce the flame and allow to simmer as the green wilt up and get cooked in the spices the aromas and flavours get developed. Adding a little water is fine as well in case the mixture gets too dry in the pan.

5.Cook for around 12-15 mins, check for seasonings and adjust accordingly. Finally add in the coconut and peanuts for the crunch effect and taste. Serve the subzi hot garnished with fried red chili/ ginger juliennes and enjoy it with rotis and a bowl of curd or raita/papad.

Recipe-4] AMARANTH ONION FRITTERS

Ingredients:

Amaranth seeds- 1 cup

Water-2 cups

Oil-1 tbsp. + for frying as needed

Garlic- 3-4 cloves chopped

Onion-1 med sized, chopped

Zucchini-1/2 cup finely chopped

Red capsicum-1/2 finely chopped

Aamchur powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1/2 tsp

Salt to taste

Garam masala powder-1/2 tsp

Black pepper powder-1/4 tsp

Lemon juice-1 tsp

Breadcrumbs-1/2 cup for binding/coating

Flour-2-3 tbsp. for binding/coating

Can also add mixed herbs/ chili flakes/ cheese as well.

To serve with:

Dips/ chutneys/ sauces of your choice.

Method:

1. Boil water in a pan, add in the amaranth seeds and stir well. bring to a boil, simmer for 20 mins. once it is done add salt and pepper and keep aside.

2. In a pan add oil saute the garlic and onion for a few seconds, add in the red capsicum and zucchini and stir fry for a few minutes. Now add in the powdered spices as per taste and turn off the flame, keep aside. Any choice of veggies like green peas, carrots, beetroot, sweet potato etc can also be added into the fritter mix for a more nutri-rich option.

3. Add this mixture to the cooked amaranth and also add some lime juice, mix well and apply oil on the hands and divide the mixture into 12-16 portions and shape them into fritters/ tikki shapes.

4. Heat oil in a pan add oil and shallow fry the fritters to a nice golden brown color on both sides, use medium flame to cook this. Serve these amaranth fritters with hung curd- mint and garlic dressing, or a mayonnaise with chili and coriander.

Recipe- 5] FRUITY AMARANTH PUDDING

Ingredients:

Amaranth seeds-1 cup

Coconut milk- 3 cups

Coconut- grated-1/2 cup

Honey-1/4 cup

Salt-1/4 tsp

Cinnamon stick- 1 piece

Vanilla essence-1/2 tsp

Raisins-2-3 tbsp.

Cashews-2-3 tbsp.

Almond powder-1-2 tsp

Condensed milk-1/4 cup

Brown sugar- 2-3 tsp

Dates- 2-3 chopped

For the options of fresh fruits in the pudding:

Assorted berries- ¼ cup

Fresh kiwi- ½ cup

Banana-1-2 sliced

Mango-1/2 cup cubes

Method:

1. Using a thick-bottomed pan, add in the coconut milk and cinnamon stick, simmer for 2-3 mins, add in the amaranth seeds, mix, and stir well, cook for 6- 8 mins.

2. Add in the condensed milk, nuts, and almond powder and simmer, continue stirring, and allow the mixture to cook for 3-4 mins more.

3. Once the mixture starts to thicken up and the amaranth seeds get cooked, check for sweeteners as per taste, add dates and turn off the flame, add in the grated coconut.

4. Allow the pudding mix to come to room temperature, add in the vanilla essence, and remove the cinnamon stick. Mix well and chill for 30 mins.

5. Using dessert cups/ dessert bowls, start setting the pudding, layer the pudding with fresh fruits, dry fruits, fruit crush etc can also be used.

6. Allow the dessert to now set and chill in the fridge for around 1-2 hours and serve it cold as a dessert. We can also add praline or crushed dry fruit chikki into the same recipe to add some crunch into the pudding as well. garnish with assorted fresh fruits and relish the sweet.

Recipe-6] AMARANTH PANCAKES

Ingredients:

Eggs-2 no

Amaranth flour- 1 and half cup

Milk-1 and ¼ cup

Melted butter- 3 tbsp.

Sugar-2-3 tsp powdered.

Salt-1/2 tsp

Baking powder-1 and a half tsp

Vanilla essence- ½ tsp

Options for plating the amaranth pancakes:

Melted butter

honey

Peanut butter

Nutella

Fresh cream

Chocolate sauce

Vegan fruit toppings/ sauces

Assorted fresh fruits:

Banana/ strawberries/ kiwi/ chickoo/ berries/ cherries

Assorted dry fruits:

Dates/ walnuts/ apricots/ almonds/ cashews etc.

Method:

1. In a bowl beat up the eggs until light and fluffy. Add in the milk and melted butter, add in vanilla essence.

2. Sieve the dry ingredients together and add this mixture into the egg, milk and butter mixture, mix well and allow to rest for 15-20 mins.

3. Using a non-stick pan for preparing the pancakes, grease the pan first, allow to heat up, spoon in the pancake batter into the pan and allow to set a little on one side for 1-2 mins, carefully turn the pancakes over on the other side and continue cooking on a low flame.

3. Once a golden brown color has been achieved on both sides, remove the amaranth pancakes and get ready for plating them.

4. Using the various options as listed above we can present these pancakes loaded with a number of goodies, colors, tastes and flavours topped, layered and garnished to perfection.

5. Enjoy these amaranth pancakes with a cup of coffee/ tea/milkshakes etc, these are a perfect choice to enjoy for a brunch as well.

Recipe-7] MUSHROOM AMARANTH CUPPA SOUP

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Amaranth leaves- 1 cup

Celery- 2 stalks, chopped

Mushrooms- 1 cup sliced

Green chilies- 1 tsp chopped

Salt to taste

Black pepper powder-1/4 tsp

Water/veg stock- 2-3 cups

Coconut milk-1 cup thick

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1-2 tsp grated

Peanut butter-1 -2 tsp

Coriander leaves- 2 tsp chopped

Method:

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

2. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds.

3. Add in the celery and chilies, mushrooms, amaranth leaves and saute for a few seconds. Add in the salt, pepper, herbs, chili flakes.

4. Now add in the veg stock/ water, boil, simmer for 4-5 mins. turn off the flame, cool and puree the soup.

5. Bring it back to a boil, simmer and add in the coconut milk, allow to cook for 2-3 mins, blend in the peanut butter, add in the coriander leaves and cheese and dish out the soup.

6. The soup can be garnished with a number of options from saute sliced mushrooms, golden fried onions, fresh micro-greens, caramelised garlic and fried red chilies etc. the soup can also be made using non-veg ingredients like chicken which can go along with mushrooms as an option.

Ingredient Ideology | SHAKHARKHANDI DELIGHTS THIS WINTER BY: CELEBRITY MASTER CHEF DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

SHAKHARKHANDI DELIGHTS THIS WINTER!

Potato is one such inviting word upon hearing which most of us feel tempted to grab into but not to forget the carb into it as well. The need of the hour today is to somewhere modify a little and twist and turn slightly towards a better outcome on our plates and also to tickle the palate with something interesting and worthy.

To me it has always been one of the top most preferred ingredients in my kitchen which has not only assisted in many ways from basic recipes to fillers in some dishes, to add texture and volume, to help thicken up gravies, etc as well.

From a very young age we all have indulged in this simple and satisfying commodity from enjoying our all-time favorite French Fries, Finger Chips to our Desi hit Vada Pao, to the breakfast special hot and appetizing Aloo Parathas with a bowl of Curd and Papad. I know while reading this most of us are getting those cravings of going for a quick potato bite and relishing ourselves with something delectable and enjoying a quick filler in between those meals. But guess what, today we have an even more interesting ingredient to speak about and that’s Sweet Potato- also called Shakarkhandi in India.

We do agree that not many of us have really tried too many varieties with sweet potatoes so far, while some of us have easily adapted to it but most of us need a little practical ideas and easy tips at times to make that shift from the regular to the not so regular cooking styles in our kitchens, hence this write up for all you foodies, to create that bit of open minded approach and shift from potato to sweet potato once in a while for a change and loads of healthy offerings too.

Top 10 Health Benefits of Sweet Potato:

1. Sweet Potatoes help prevent Vitamin-A a deficiency.

2. They have been considered fairly good to be eaten in moderation while managing diabetes.

3. Good for Managing stress, helps improve the shine and gloss on hair and our skin as well.

4. A great ingredient to be eaten for good eye care and vision, it is also one of the popular memory enhancing foods.

5. sweet potatoes have a good offering in terms of Vitamin Besides it also gives us considerable amounts of iron and potassium.

6. It has also been believed that sweet potato consumption helps minimise sugar absorption.

7. A few studies also suggest that sweet potatoes help in issues related to arthritis too.

8. They are considered to be healthier alternatives to the regular potatoes in many ways.

9. They offer much lesser calories as compared to having our regular potatoes, they are also considered anti-bacterial, anti –inflammatory.

10. Sweet potatoes are packed with anti-oxidants, vitamins, and essential minerals.

10 Ways how to Adapt to Sweet Potatoes in 

Cooking & Baking:

1. Sweet potatoes are a staple food of many parts of the world and they are slightly naturally sweet, starchy and a perfect treat to have in our recipes. Try adding them into your regular Tikkis, Cutlets, Koftas and Quick Bite Recipes from a Sesame Toast to the Hara Bhara Kababs and the like.

2. I enjoyed using sweet potatoes in soups with mix vegetable options with carrots, celery, beans, peas, capsicums and even spinach. It kind of blends itself so well into soups and with its natural starch content, it also offered a decent texture and mouthfeel to the soup variants. Try a sweet potato and pea soup, carrot – mint and sweet potato soup – serve it chilled like shots, Bottlegourd and sweet potato creamy textured soup a great one for a warm summer afternoon!

3. Indian gravies and curries too accept the indigenous composition of sweet potatoes and they naturally add a creamy texture to many variations by which the content of cashew paste, fresh cream, charmagaz also can be reduced considerably along with calories as well.

4. Sweet Potato Fries, can do it baked as well, a light dusting of sea salt, some fresh herbs, a drizzle of coconut oil or even olive oil works fine, add a little roasted crushed cumin powder for an added taste, not to forget a splash of lime juice and coriander leaves to garnish. They are also considered to be a great choice for fasting foods in the Indian sub-continent since they help us manage the hunger pangs.

5. Sweet Potato Frankie, a popular fast food concept can be re-devised into a health wrap and roll concept. Use chapattis made with a combination of flours like soy with whole-wheat, millets and oat meal with multi-grain flour with a touch of kasuri methi in the dough, roll them cook them both sides, apply a little sauce or spread of your choice I liked peanut butter here with some shredded cabbage, a nice patty of boiled mashed mildly spiced sweet potato with carrots and peas, shredded onions, chaat masala and wrap-ready to go!

6. Talking about continental variations, a sweet potato mash with crushed pepper, dash of mixed herbs, a little milk to add to the texture is just great to go with a main course. A nice stir fry recipe with sweet potato fingers along with carrot sticks, snow peas, red and yellow capsicums with a little stir fry sauce is a good choice to offer for a side dish. Asian-style stir fried sweet potatoes with star anise and soy sauce goes well too as a Chinese side dish, crispy wafers/chips made from sweet potato help garnish salads and dips as well. Try using it as a base as well to replace bread for a pizza concept or mini canapes. Sweet potato starch is also available easily to use for binding in our recipes, replace Maida, cornflour and bread.

7. Baked Sweet Potato Cups, stuffed with some cooked soy keema, the pulp itself along with some roasted crushed peanuts, some white sauce and parsley, a pinch of all spice powder, top it with a little cheese, quickly brown it, serve hot with garlic bread.

8. Try doing a Casserole concept with Sweet Potatoes, Chicken or Meat of your choice, or just some fresh garden veggies like zucchini, broccoli, baby carrots, red capsicums, mushrooms etc and cook them in a mild gravy or tomato sauce and serve it with brown rice.

9. Sweet Potato Samosas, Baked Kachories, Parathas, Kulchas, fillings for Sandwiches and Dosas, Dips and Spreads for Sandwiches works wonders. Try a sandwich spread with boiled mashed sweet potato with a little salt, pepper chopped parsley, peanut butter and little tomato ketchup, mix well apply on bread and place your fillings and relish!

1O. Baked Sweet Potato Pies, Fillings for Veg Puffs, add them boiled and mashed into a Bread dough as well with a little Pumpkin seeds or Sunflower seeds, add them to a Brownie mix as well to add to the goey texture upon baking. A vegan sweet potato pie or pudding also is a good option. For some Indian twist I used sweet potatoes in a Halwa, Sheera, Shahi Tukda, double ka meetha, barfi, and in stuffed Sweet Potato Gulab Jamuns as well with Chocolate Gulkhand Rabdi.

Here are a few recipes with Shakharkhandi for all our readers to try out:

Recipe-1] Shakarkhandi Ka Desi Salad

Ingredients.

For the Body of the Salad:

Sweet potato/Shakarkhandi- 300 gms, peeled, cut into cubes & boiled until just cooked or even can be baked or roasted.

Boiled sweet corn- 1/2cup

Capsicum-1/2 no, green cut into small cubes.

Tomatoes-1 small cut into cubes

Cucumber-1/2 no. peeled and cut into cubes

Onions/shallots-  2 to 3 tbsp., cut into small cubes.

Green chilies- 1-2 nos. chopped

Coriander leaves- 2-3 tbsp. chopped

Mint leaves- 8 to 10 no. for garnish

Roasted crushed peanuts- 2 to 3 tbsp.

For the Dressing of the Desi Salad:

Olive oil- 2 -3 tbsp.

Mustard paste-1 tsp

Chat masala-1/2 tsp & salt to taste

Roasted crushed cumin powder- ½ tsp

Mayonnaise or hung curd-1/2 cup

Tomato ketchup-2 tsp

Chili sauce-1 tsp

For the Base of the Salad:

Assorted lettuce/salad leaves/purple cabbage- 1 cup

Method:

1. Prepare all the ingredients for the salad.

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

3. Add in the ingredients for the body of the salad from boiled sweet potato cubes to everything else and give it a quick toss.

4. Arrange the base of the salad on a plate and top with the fresh salad, sprinkle the peanuts, fresh herbs, coriander, mint etc and serve it immediately.

Chefs Variations:

• Try the same salad concept with a twist of Indo-Chinese fusion combine tamarind chutney with little schezuan chutney and toss the sweet potato in combination with non-veg like roast/grilled sliced chicken, tandoori chicken tikka, or sliced mutton seekh kababs, tava fry prawns!

• To add some more fillers, choose to add some boiled healthy options like whole-wheat pasta, vermicelli, grilled or pan fried egg plant cubes, a little pesto mayo or hung curd for the dressing.

Recipe-2] Pan Baked Spiced Soy & Sweet Potatoes.

Ingredients

Sweet potatoes- 350gms.peeled, cut into small cubes.

Soy keema/granules- 100 gms. Soaked in warm water for 10 mins.

Oil- 2 tsp

Butter-1 tsp

Garlic- 1tsp.chopped

Onions- 1 small. Chopped

Tomato puree- ½ cup

Peanut butter- 2 tbsp.

Warm water- 1 cup for cooking

Salt to taste

Black pepper powder-1/4 tsp

Garam masala powder- ½ tsp

Chili flakes and mixed herbs to taste

Grated paneer/ crumbled tofu- ½ cup

Cheese- ¼ cup grated

Chopped parsley/cilantro- 2 tsp

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, add in the garlic, onions and saute for 15 seconds.

3. Add in the soy and sweet potatoes and saute, add all spices, tomato puree, little water along with peanut butter and allow the mixture to cook on a low flame for 8 to 10 mins.

4. Add paneer/tofu and mix lightly, top with little grated cheese and place the pan in a pre-heated oven at 150 degrees Celsius for 8 to 10 mins, serve hot with herbed garlic toasties.

Chefs Variations:

• Try the same recipe with sweet potatoes in combination with boiled diced eggs, ham, salami or chicken sausages with little white sauce and cheese for a change

• For a more desi option, I prefer adding soy chunks with sliced mushrooms and sweet potato in combination with little makhani gravy with little added fresh cream and cheese to skip the peanut butter.

Recipe- 3] SWEET POTATO CURRY

Ingredients:

Sweet potato- 400gms, cleaned and cubed

Oil- 2 tsp 

Ghee- 1 tsp

Cumin seeds-1 tsp

Hing-1/4 tsp

Dry red chili- 1 no

Mustard seeds-1/2 tsp

Fennel seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste- 1 cup

Tomato puree-1/2 cup

Cashew paste- 1 tbsp.

Salt to taste

Turmeric powder- ½ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. prepare all the ingredients as per the listed recipe.

2. heat oil and ghee in a pan, add in the hing, cumin, mustard seeds and chili etc and give it all a nice stir.

3. add in the onion paste, ginger-garlic paste and cook for 3-4 mins, add little water. Add in the tomato puree, salt and all powdered spices add in the cashew paste and a little curd as well if desired.

4. allow the masala to cook for a few mins now add in the diced sweet potato cubes and mix, cover and simmer and allow to cook for 10-12 mins.

5. check for seasonings, and turn off the flame once the potato is cooked just on the bite, do not overcook. Add some fresh chopped coriander leaves and serve hot with phulkas, rotis etc.

Recipe-4] SWEET POTATO & CAULIFLOWER CURRY

Ingredients:

Sweet potato- 400gms, peeled and cubed

Cauliflower- 400 gms, cut into med florets.

Oil-2 tbsp.

Ghee-1 tbsp.

Garlic-1 tsp chopped

Curry leaves- 8-10 no

Slit green chiles-1-2 no

Ginger-garlic- red chili paste- 1 tbsp. mix

Onion paste- 1 cup- fried, browned and then made into paste

Tomato puree-1/2 cup

Salt to taste

Red chili powder-1/2 tsp

Coriander powder-1 tbsp.

Water-1/2 cup

Cashew paste-2 tsp

Fresh cream-1 cup

Kasuri methi- 1 tsp

Fresh coriander leaves- 2 tbsp. chopped

Ginger juliennes- 2 tsp for garnish.

Method:

1. prepare all the ingredients for the recipe as per the list.

2. heat oil and ghee in a pan and add in the chilies and then add in the prepared paste with onion paste and others.

3. ensure to mix all well, cook for 2 mins, add salt, tomato puree and all the powdered spices, add in some water as needed some cashew paste/ fresh cream and allow to simmer for a few mins.

4. now add in the sweet potato cubes and cauliflower and mix well. place the mixture on a low flame and allow to cook in steam for around 15-20 mins.

5. finally add in the fresh coriander and mix well, serve the recipe hot with phulkas, rotis, kachumber, dahi and papad.

Recipe- 5] SWEET POTATO CURRIED COCONUT BITES

Ingredients:

Sweet potato- 400 gms, peeled and cubed

Oil-2 tsp

Ghee-1 tsp

Salt to taste

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds- ½ tsp

Hing-1/4 tsp

Dry red chilies-1 no slit

Green chilies-1 no slit

Water-1/2 cup

Fresh grated coconut-1 cup

Cumin powder-1/4 tsp

Chaat masala-1/2 tsp

Fresh coriander leaves- 3-4 tbsp. chopped

Coriander powder- 1 tsp

Cumin powder-1/2 tsp

Lime juice-2 tsp

Method:

1. prepare all the ingredients for the recipe as per the list.

2. cut the sweet potato after peeling and washing it into uniform pieces.

3. blanch the sweet potato in water and a little salt for a few mins and refresh the mixture. Use the liquid for cooking purposes.

4. now to stir fry the recipe, heat oil and ghee in a pan, add in the spices one by one and allow to splutter and crackle.

5. add in the blanched sweet potato, salt, and all powdered spices, little water, and cover and cook the sweet potato for 8-10 mins.

6. finally add in fresh coriander, lime juice, few drops of lime juice. Serve this recipe with steaming hot rice, dal fry and papad.

Ingredient Ideology | THE MORINGA MANTRA Healthy & Tasty – Loaded with Nutrients BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

THE MORINGA MANTRA

Healthy & Tasty – Loaded with Nutrients

If you are someone who is having an elevated blood pressure level, then a regular intake of this super-powerful vegetable can help in keeping heart diseases at bay. Consumption of Moringa or drumstick has also proven results in improving bone health due to the presence of an adequate amount of calcium and iron.  Moringa or Drumstick is one of those rare plant species whose seeds, flowers, leaves, and stems are edible and extremely nutritious. Moringa commonly referred to as drumstick is treated as a ‘super plant’ for its unique yet powerful properties that combat different ailments in our system. This nutrient-dense plant has its roots in Ayurveda and was used as a medicine by our ancestors. The stems of the moringa plant are mostly used in Indian kitchens to prepare scrumptious delicacies, must include them in our diets and menus this summer season. 

Drumstick is an easily available vegetable that is cultivated mostly in Asian and African regions. It is a staple vegetable in Southern India and is also widely consumed in other states. The leaves are packed with polyphenols and bioactive compounds like isothiocyanates, which also play a role in preventing cancer and heart diseases, as well as lowering blood pressure. Body heat - Regular intake of drumsticks 2 to 3 times a week will reduce body heat. Mother's milk - Drumstick green is good for mothers with infants as it would help a generation of more milk. Even after pregnancy, it will help the proper blood condition. (It can be sautéed in ghee and taken) Drumstick benefits for male sperm production are attributed to its antioxidant properties. 

Moringa seeds repair the oxidative damage that can consequently reduce sperm quality. Also, these antioxidant properties kick out the stress that boosts your sexual drive and enhances your sexual desires. Drumsticks also offer the benefits of vitamin A, like eye health and skin rejuvenation. This vital ingredient is great for liver health, and also treats stomach issues like constipation, acidity, gastritis, colitis and so on.

Here are a few important health benefits of Moringa:

1. Moringa are considered good for managing diabetes
The various vitamins and minerals present in drumstick stem help in maintaining an optimum blood-glucose level and hence it is highly recommended for people with diabetes.

2. Moringa also help to manage acne issues & fights pimples.
Moringa is known for preventing acne and other skin issues. It is a blood purifier which helps in flushing out all the impurities present in your blood.

3. Moringa are regarded as good for hair and skin health.
It is rich in vitamin B, vitamin A, folic acid and other essential nutrients which will help you in achieving a flawless skin and lustrous hair.

4. Moringa is also believed to prevent the outburst of chickenpox.
Moringa or drumsticks are mostly advised to consume during the month of March- April, as due to its medical properties it can provide immunity against chicken pox.

5. Moringa help to keep our heart healthy.

If you are someone who is having an elevated blood pressure level, then a regular intake of this super-powerful vegetable can help in keeping heart diseases at bay.

6. Moringa also assists our body giving us stronger bones.

Consumption of drumsticks has also proven results in improving bone health due to the presence of an adequate amount of calcium and iron.

Here are a few of my all-time favorite ways with Drumsticks:

Recipe-1] MORINGA LENTIL CURRY

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Ladyfingers- 150 gms, cleaned and cut 1 x 2

Potatoes- 1 cup medium cubes

Brinjal- 1 cup, medium cubes

Carrots-1/2 cup medium cubes

Oil- 2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Slit green chilies-2-3 no

Dry red chili-1-2 no

Cumin seeds-1/2 tsp

Mustard seeds-1/4 tsp

Methi seeds-1/2 tsp

Ginger-1 tsp chopped

Besan-2 tbsp.

Hot Water- 2 cups

Boiled mashed Tovar dal- 2 cups

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Tamarind pulp- ½ cup

Coriander leaves- 2-3 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan and add in the ingredients for the tempering one by one and allow them to splutter and crackle for a few seconds.

3. Add in the besan and reduce the flame a little, saute it for a few seconds, add in turmeric powder and red chili powder and mix, now add in the hot water and mix well to prevent any lumps due to the besan.

4. Allow to come to a little boil, add in the boiled and mashed Tovar dal, simmer and continue cooking, add in the drumsticks and all other vegetables as well, the ladyfingers however can be added a little later as they cook faster.

5. Add in salt, sugar to balance, tamarind pulp and mix well. cook for 15-20 mins, stirring occasionally. Once the mixture comes to a nice thickness, check for cooking stage of all vegetables especially drumsticks, add in freshly chopped coriander and serve hot with jeera rice/ steamed white rice/ brown rice etc.

Recipe- 2] MATTAR AUR MORINGA KI SUBZI

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Cumin seeds- 1 tsp

Chopped green chilies- 1 tsp

Chopped ginger-1 tsp

Onions-1/2 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Water-1 cup

Green peas-3/4 cup

Fresh coriander leaves- 2 tbsp. chopped

Kasuri methi-1 tsp

Curd- 2 tbsp. beaten

Fried red chili- 1-2 no for garnish.

Method:

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

2. Heat oil and ghee in a pan add in hing, cumin seeds, curry leaves, ginger, chilies and saute for a few seconds.

3. Add in the onions and saute them until light browned, add in tomatoes, salt, all the powdered spices and bhunao for a few minutes, add in curd, kasuri methi and mix well.

4. Add in the drumsticks, peas and saute for a couple of minutes. Add in water and either cover and cook on a low flame for 15-20 mins or allow 3-4 whistles using a pressure cooker and simmer for 4-5 mins.

5. Once the subzi is nicely cooked and ready, we can finally garnish it with fresh coriander leaves and add some fried red chili on top and serve it hot with phulkas, rotis, etc.

Recipe-3] MORINGA COCONUT CURRY

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Carrots/ beans/ cauliflower/ peas/ potatoes/ yellow or white pumpkin/ baby brinjal etc can also be added as per choice.

Oil/ Coconut oil - 2 tsp

Ghee-1 tsp

Mustard seeds- 1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Coconut milk- 2 cups, thick

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Fresh coriander -2 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan add in the ingredients for the tempering one by one and allow to flavour up the pan.

3. Add in the assorted vegetables along with drumsticks or chicken with bones in case of non-veg options.

4. Add in salt and all the powdered spices as per taste and mix well. now add in 2 cups of water and bring to a boil, simmer for 6- 8 mins.

5. Now add in the thick coconut milk and allow to simmer for 10-12 mins and until all veggies/ non-veg gets well cooked.

6. Finally add some fresh coriander leaves, a splash of lime juice before having the curry with some steamed white rice goes well, some fried papad and pickle.

Recipe-4] PRAWNS AND MORINGA MELANGE

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Medium/ large prawns- 750 gms, cleaned and washed

Oil- 2 tsp

Butter-1 tsp

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Lime juice-2 tsp

Ginger-garlic paste-1 tsp

Thai yellow/ red/ green curry paste- 2-3 tbsp.

Water-1-2 cups

Thick coconut milk- 2 cups

Thai ginger/ galangal- 2- inch piece

Lime leaves- 3-4 no

Lemon grass- 4-5 pieces

Fresh basil leaves - 6- 8 no

Fresh coriander leaves- 2 tbsp. chopped

To serve with: jasmine rice/ lemongrass rice/ steamed white rice

Assorted vegetables- sweet potato/ brinjal/ pumpkin etc may also be added into the prawn curry to add more texture/ value as well.

Method:

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

2. Clean, wash the prawns and marinate them with salt, turmeric, red chili powder, lime juice, ginger-garlic paste, mix well and keep aside for 20 mins in the fridge.

3. To start cooking with the recipe, heat oil and butter in a pan add in the thai ingredients from the lemongrass to the lime leaves, galangal etc and flavour the pan well, add in the thai curry paste.

4. Add in the marinated prawns and 3/4th boiled drumsticks and saute them for a couple of minutes. Add little water, and coconut milk and bring a light boil, simmer and cook for 10-12 mins.

5. Finally add in some fresh basil leaves/ coriander leaves etc and serve the curried prawns and drumsticks with jasmine rice/ steamed rice etc.

Recipe- 5] MORIGNA KA MASALEDAAR PULAO

Ingredients:

Drumsticks-5-6 no, cleaned, cut into 4 to 5 pieces each, washed.

Oil-2 tsp

Ghee-1 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 2 pieces

Sliced onions- 1 cup

Tomatoes- 1 cup chopped

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Slit green chilies- 2-3 no

Salt to taste

Basmati rice- 2 cups

Baby potatoes- 6- 8 no cut 1 x 2

Carrots-1 cup, cut into cubes

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Water- as needed to cook the pulao

Dried Kasuri methi- 1 tsp

Fried cashews and raisins- 2-3 tbsp.

Fried brown onions- ½ cup

Rose water-2-3 tsp

Method:

1. Prepare all the ingredients for the sheng ka pulao.

2. To start with cut and chop all the vegetables, soak the rice, and prepare all the other elements of the recipe.

3. To start cooking, heat oil and ghee in a pan add in the whole spices to start with and add in the sliced onions, ginger, garlic, chilies, etc and saute for a few minutes.

4. Add in tomatoes, salt, and all the powdered spices add in little water to prevent burning. Now add in the drained rice, the cut drumsticks and baby potatoes, carrots etc and bhunao well, add kasuri methi and coriander as well.

5. Now add double quantity of water as compared to the rice and bring to a boil, simmer and cover, cook the rice until well done. And add in the fried onions, nuts, rose water towards the end just before serving, enjoy the pulao with some raita, papad.

Recipe-6] SINDHI STYLE MORINGA ALOO

Ingredients:

Drumsticks – 6-8 no, cleaned, cut and washed.

Potatoes- 2-3 medium sized, cut 1 x 4

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Onions-1 cup chopped

Tomato puree-1 and a half cup, freshly made

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Water- 1 and a half cup

Fresh coriander leaves- 2 -3 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan add in the cumin seeds, chilies, and ginger and saute for a few seconds, add in the onions and saute them well until pink, add a little water as needed gradually.

3. Now add in tomatoes, salt, and all the powdered spices, add in the cut drumstick pieces and potatoes and bhunao them well in the masala.

4. One of the options is to cover and cook in a pan on low flame for 20-25 mins with enough water in the pan to allow cooking. the second option is to use a pressure cooker and allow 3-4 whistles, cook on a low flame for 6- 8 mins.

5. Finally add in fresh coriander leaves and garnish the subzi, serve it hot with phulkas, rotis etc and some fried papad, and pickle to go alongside.

Ingredient Ideology | Passion for Pea to Good Health By: Dr. Kaviraj Khialani: Celebrity Master Chef

Passion for Pea to Good Health

It is commonly known as Kabuli Chana in Hindi and garbanzo in Spanish is a well-known high protein belonging to the legume family. They are one of the earliest cultivated legumes and originally found in the middle-east chickpeas have since become popular across the globe.

It is one of the most popular ingredients and is included as a part of our regular diets in the Indian sub-continent. Chhole as we fondly call commonly is made in a number of ways in various parts of India, while it is more popular in the north some of my favorites include the aloo tikki chhole chaat, the street side popular and dhaba style chhole kulche especially in Amritsar is out of the world. Besides we also use chickpeas in a number of ways too from dips to salads and even baked dishes and in stews too.

Health Benefits of Chickpeas:

• They are a good source of fiber in our diets.

• Chickpeas boost the immunity in our body.

• They are rich in calcium and iron content.

• Chickpeas are heart healthy food.

• Helps in regulating hormonal changes.

• Provides a healthy glowing skin.

• Is good to have in order to keep blood pressure in control.

• Chickpeas increase satiety value in our body

• They are also considered good for a weight loss diet.

• Chickpeas are an excellent source of vegetarian proteins.

• They are widely used in vegan diets and are energizing as well.

• Chickpeas are very rich in minerals as well and are nourishing for our system.

Culinary Uses of Chickpeas:

• Also known as Kabuli chana it is significant in our Indian cuisine and very popular in our homes when it comes to chhole Chawal or Chhole Kulche or Bhature are an all-time favorite.

• Chana is also very popular to make cutlets, tikkis for snacks and koftas as well in rich creamy gravies.

• Kabuli chane wala pulao, chhole aur makhane ki biryani, chickpea pilaf rice, stir fried rice with chickpeas and greens are also some ways of using it.

• Chickpeas are also used to make dips like the most famous one being hummus from middle-eastern cuisine it is now also modified in several colors and flavors as well but the best one classic taste still remains.

• They are also good to add into salads as they make you feel full and add a good filler value as well into the bowl.

• Using it in the famous Indian Chaats has ever since been a weakness of many of us, the StreetSide stalls, food counters are so very mesmerizing with varieties of chickpeas being used, must try some nice mashed chick pea dahi bhallas for a change from the regulars.

• The Moroccan and Turkish cuisines also boast of chickpeas in their world-famous delicacies called tajine with couscous in which chickpeas are a part of the stew in the tajine with meat/chicken and vegetables.

• Chickpeas mashed up spiced and added as stuffing into a paratha also creates variety in parathas and is a feel-good experience too.

• In some of the cuisines, we also use them in stir-fried forms as well a little olive oil, garlic, mint and some light seasonings toss the boiled chickpeas in it and add a splash of lime juice and a few crushed roasted peanuts have it like a in between meal snack.

• Kabuli chane with palak gravy, methi Lasooni chhole, and the famous Bengali puries called loochies also go well with some nice chana masala.

• It is also grounded and its flour form also is useful in a number of recipes from thickening agents to adding binding and also taste and flavor in dough concepts where gluten can’t find its way.

Here are a few recipes with this charismatic ingredient:

Recipe-1] NUTTY CHICKPEA DIP

Ingredients:

Boiled chickpeas- 1 cup

Garlic- 1 tsp chop

Olive oil- 2 tbsp.

Peanut butter-1 tbsp.

Salt and crushed black pepper to taste

Lime juice- 1 tbsp.

Chilled water- 2 -3 tbsp.

Tahini paste- 2 tbsp.

Mint leaves- 8-10 no.

Paprika powder- ¼ tsp

Chaat masala powder- ½ tsp

To serve with: crackers/ sticks of vegetables/ grilled skewers of chicken/ cottage cheese.

Method:

1. Prepare all the ingredients for the dip.

2. In a food processor combine together all the ingredients and adding olive oil and chilled water blend to a smooth paste.

3. Remove into a serving bowl, drizzle little olive oil, sprinkle a little paprika powder, chaat masala powder and few whole boiled chickpeas and some greens for garnish. Serve chilled with varieties as per choice.

Recipe-2] FUSION CHICKPEA CHAAT

Ingredients:

Boiled chickpeas- 1 cup

Boiled groundnuts- ¼ cup

Blanched moong sprouts-1/2 cup

For the chaat:

Onions + tomatoes+ green chilies+ mint + coriander as desired.

Chaat masala- to taste

Salt to taste

Roasted crushed jeera powder-1/4 tsp

Lime juice- 1 tbsp.

Imli chutney- 2 tbsp.

Green mint and coriander chutney- 1 tbsp.

Mayonnaise- ¼ cup + chili sauce- 1 tsp + tomato ketchup -1 tsp- mix well.

Fried/roasted peanuts- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the fusion chana chaat.

2. In a mixing bowl combine all the ingredients and toss the chana chaat.

3. Arrange on a serving plate and top with a drizzling of the mayo mixture and serve chilled.

4. As an additional variety add slices of chicken tikka, seekh kababs, boiled eggs, sliced chicken sausages etc.

Recipe-3] ASIAN CHICKPEA STEW

Ingredients:

Boiled chickpeas- 1 cup

Boiled rajma-1/4 cup

Oil- 1 tbsp.

Butter-1 tsp

Bayleaf-2 no

Peppercorns-4-5

Garlic- 1 tsp chop

Onion- 1 med size chop

Tomato puree-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Potato cubes- ½ cup

Carrots-1/4 cup cubes

Green peas/ French beans/capsicums/corn as desired.

Peanut butter- 1 tbsp. mixed with ¼ cup warm water + 1 tsp soy sauce.

Water/veg stock- 2-3 cups

Raisins/cashews/almonds- 2 tbsp. 

Coriander and mint leave- 1 tbsp. chop for garnish.

For non-veg- chicken cubes/ mutton pieces/ prawns.

Method:

1. Prepare all the ingredients for the stew.

2. Heat oil and butter and add in the Bayleaf, peppercorns, garlic and onion and saute for 15-30 seconds.

3. Add in the tomato and all seasonings and herbs, add a little all spice or garam masala powder if desired.

4. Add in the vegetables of our choice and chickpeas and rajma and saute all well add water or stock, allow to simmer for 10-15 mins, finally add in the peanut butter mixture and stir well, cook for 5 mins.

5. Serve hot garnished with greens and serve along with brown rice or assorted breads.

Recipe-4] MARINATED CHICKPEA AND QUINOA SALAD

Ingredients:

Boiled chickpeas- 1 cup

Cooked quinoa-1/2 cup

For the marination:

Olive oil-2 tbsp.

Mustard paste-1/2 tsp

Chili sauce-1 tsp

Salt and crushed black pepper to taste

Herbs like fresh basil/oregano/thyme/parsley- 1 tsp

Chaat masala-1/2 tsp

Roasted crushed cumin powder-1/4 tsp

Lime juice- 2 tbsp.

White vinegar-1 tsp

Sugar-1/2 tsp

To Add to the Salad: sliced chicken sausages/ boiled cubes of eggs/ saute prawns/ cucumber dices/ cherry tomatoes/ cubes of bell peppers/ saute sliced mushrooms/ boiled American corn/ blanched broccoli/Babycorn etc. [ any choice to be used]

For the base of the salad:

Iceberg lettuce/ assorted greens for the base of the salad.

For the garnish of the salad:

Feta cheese/ black /green olives/ fresh micro greens/ parsley/ cherry tomatoes/ sunflower seeds/ flaxseeds.

Method:

1. Prepare the ingredients for the salad as listed.

2. Marinate the chickpeas and keep them aside for 15-20 mins.

3. Toss the salad with the other choice of ingredients as per the list above and adjust the seasonings.

4. Create a base of the leaves on a serving plate or bowl, place the body and garnish appropriately and serve the salad chilled.

INGREDIENT IDEOLOGY | POWER-PACKED SALADS INTO THE NEW YEAR BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

POWER-PACKED SALADS INTO THE NEW YEAR

Indulge in the crunch & freshness of salads this season & stay rejuvenated!

A Salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, Panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad.

Salads may be served at any point during a meal:

• Appetizer salads- light, smaller-portion salads served as the first course of the meal

• Side salads- to accompany the main course as a side dish; examples include potato salad and coleslaw

• Main course salads- usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese

• Dessert salads- sweet salads containing fruit, gelatin, sweeteners or whipped cream.

When a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include tuna salad, chicken salad, egg salad, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, e.g. macaroni salad, are bound salads. They are popular at picnics and barbecues.

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include regional dishes such as Midwestern America's ambrosia-like glorified rice and cookie salad, which contains crumbled cookies as an ingredient. 

Here are a few simple, easy to make & Nutritious Salad Recipes to start up the new year with positivity and hope in a bowl tossed with health and nutrition:

Recipe-1] TIC TAC TOE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup- iceberg, romaine, cos lettuce.

For the body of the salad:

Boiled sweet corn- 1 cup

Sliced green cucumber- ½ cup

Sliced red onions- ¼ cup

Red radish- 2-3 no sliced

Green capsicum/ red capsicum- ¼ no cubed

Tomatoes-3-4 cherry variety sliced

For the dressing of the salad:

Olive oil- 2 tbsp.

Lime juice- 2 tbsp.

Mustard paste-1 tsp

Rock salt/sea salt- 1/4 tsp

Crushed black pepper- ½ tsp

Roasted crushed cumin-1 /2 tsp

Honey-1 tbsp.

Mint leaves-10-12 no

For the garnish of the salad:

Pomegranate seeds/ flax seeds/ sunflower seeds- 1 tbsp.

Micro greens/ mint/ coriander/parsley- 1 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Add in the body of the salad just before serving.

4. Arrange the lettuce leaves at the base of your serving bowl/ plate.

5. Place the tossed salad on top and garnish it appropriately.

6. Serve immediately.

Recipe-2] BOWL OF FASCINATION

Ingredients:

For the base of the salad:

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

For the body of the salad:

Sweet potato- 400 gms, peeled and cubed.

Boiled chickpeas- ½ cup

Shallots/madras onions- ½ cup cut 1 x 2

To saute the sweet potato for 8-10 mins in the following:

Oil- 1 tbsp. + garlic- 1 tsp chop + ginger – 1 tsp chop + salt and pepper to taste + water- ½ cup + garam masala powder- ¼ tsp + chopped coriander- 1 tbsp.

For the dressing of the salad:

Lime juice- 2 tbsp.

Tahini paste- 2 tbsp.

Hung curd-1/2 cup.

Peanut butter- 2 tbsp. blended in 1/4 cup warm water.

Crushed black pepper- ½ tsp

Mint leaves- 2 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Roasted crushed peanuts/roasted almonds/ melon seeds- as desired.

Fresh herbs- basil/ oregano/ thyme- as available can be added.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the lime, peanut butter mixture, pepper, salt, and mint leaves, and mix well.

3. Add in the body of the salad- cook the sweet potato separately and add it here along with the shallots and chickpeas toss well.

4. Arrange the base of the salad in a serving bowl, and arrange the salad over it.

5. In another mixing bowl combine the hung curd + tahini + chat masala mix well and add that on top of the salad like a drizzle topping and garnish, and serve.

Recipe-3] TRUE TO LIFE TOSS 

Ingredients:

For the base of the salad:

White and purple cabbage- 1 cup shredded

For the body of the salad:

Sprouted moong – 2 cups

Cucumber-1/2 cup cubed

Tomatoes-1/4 cup cubed

Green chilies- 1 tsp chop

Onions-2 tbsp. chop

Pomegranate seeds- ¼ cup

Grapes- black/green-1/2 cup

Chickoo-2 no peel and cubed.

For the dressing:

Olive oil- 2 tsp

Lime juice- 2 tbsp.

Honey-1 tsp

Jeera powder-1/2 tsp

Chat masala-1/2 tsp

Ginger juice- 1 tsp

Mango pickle masala- 1 tsp from your mango pickle jar.

Mint leaves-1 tbsp. + 1 tbsp. coriander/basil leaves

For the garnish of the salad:

Chia seeds/ sunflower seeds/ sesame seeds- 1 tsp

Method:

1. Prepare the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Just before serving add in the body of the salad and toss well.

4. Arrange the base on a serving plate/bowl top it up with the tossed salad.

5. Garnish appropriately as desired and serve chilled.

Recipe-4] LA VOILA SALATA

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup – Lollorosso, chicory, cos lettuce

For the body of the salad:

Fusilli pasta- 2 cups or any pasta of your choice- boiled.

Tofu/ Paneer-1/2 cup cubes grilled/pan fried.

Cherry tomatoes- 5-6 no cut 1x 2

Red/green/yellow peppers-1/2 cup cubed

Broccoli florets- 1 cup blanched.

For the dressing of the salad:

Olive oil- 2 tsp

Garlic- 1 tsp chop/burnt garlic flakes- 1 tsp.

Tomato ketchup- 2 tsp

Lime juice- 2 tsp

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Salt and crushed black pepper-to taste

Parsley- 1 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Black and green olives- 3-4 no sliced.

Fresh basil/rosemary- 2 tbsp.

Shavings of parmesan/ cheese- 2 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the body and the dressing and toss well.

3. Arrange the base of the salad on a salad plate or bowl, place the tossed salad on the base, garnish it well and serve it immediately along with a portion of crispy garlic bread.

Recipe-5] FRUITY PARADISE

Ingredients:

For the base of the salad:

Banana leaf- 1 no cut it as per the size of the serving plate/platter.

For the body of the salad: use your choice of fruits.

Watermelon- 1 cup cubes

Musk melon-1/2 cup cubes

Green apple- ½ no cubed

Chickoo- ½ cup cubed

Papaya-1 cup cubed.

For the dressing of the salad:

Orange segments- ½ cup from fresh orange

Ginger juice- 1 tbsp.

Mint leaves- 10-12 no 

Honey-1 tbsp.

Chat masala-1/2 tsp

Mustard paste- ½ tsp

Lime juice- 2 tbsp.

Sunflower seeds/ melon seeds- 2 tsp

For the garnish of the salad:

Pomegranate seeds- ½ cup/ olives/ grapes/ fresh herbs/ micro greens 

Method:

1.Prepare all the ingredients for the salad.

2. Use choice of fruits as per seasonal availability.

3. Combine the dressing ingredients in a mixing bowl.

4. Add in the fruits to the dressing bowl just before serving, toss well.

5. Arrange the banana leaf on a serving plate/platter top it with the tossed salad, garnish appropriately and serve use assorted nuts like walnuts/ apricots/pine nuts etc on this salad.

Ingredient Ideology | Asian Wok Style Cooking OODLES TO THE NOODLES BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Asian Wok Style Cooking OODLES TO THE NOODLES!

We all love noodles and why not, they are so tasty and so versatile! Although a lot of negative publicity is done around them, they are still around and are savored as a staple in several countries. The origin of noodles dates back to 4000 years ago in China. At present, noodles are available in more than 30 varieties in different parts of the world. You will be surprised to know that the humble bowl of noodles is full of nutrients and has now reached even space, all thanks to technology. It was only after World War II; noodles became an integral part of Chinese food history. This 4000-year-old food item has some really interesting and shocking facts associated with it that no one can ever imagine.

Noodles or Chow Mein is one of the forms of an authentic dish called, in Mandarin, "ch'ao mien", or "stir-fried noodles". The authentic dish is prepared by frying boiled noodles w with a few bits of meat and vegetables. Those crisp noodles served in this country are not found in China. Literal meaning. "Stir-fried noodles". Chow Mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Although food historians can't really agree on who made the first chow Mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China. Chow Mein is one of the all-time favorite dish popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

Here are a few easy-to-toss and relish recipes with Noodles!

Recipe-1] CHIN THAI NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 red chilies, slit

2-3 green chilies, slit

½ cup carrots, shredded

½ cup red/ yellow capsicum, shredded

½ cup snow peas, blanched

Salt and pepper to taste

1-2 tsp soya sauce

1-2 tsp thai red chili sauce

1-2 tsp thai sweet chili sauce

1 cup stock/water

¼ tsp sugar

4-5 no fresh basil leaves

3-4 pieces’ lemon grass

3-4 no lemon leaves

2-3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

Method: Pre-prep all the ingredients for the recipe as listed. Start with the boiling of the noodles and once they are just cooked, remove from the hot boiling water, refresh with cold water and sprinkle a little oil and toss, keep aside. Heat oil in a wok/ pan and add in the lemon grass, ginger, garlic, onions, chilies and stir for 1 min. add in the assorted veggies and saute for 1 min. add in the sauces, seasonings, little water / stock and cook for 1-2 mins, add in the noodles, also add variety of other ingredients as desired like stir fried/ boiled/ roast chicken/ shrimps/ prawns/fish cubes can also be added. For the veg options we can use tofu/mushrooms as well. Add in the peanuts and greens at the end and serve hot.

Recipe-2] HIDDEN TREASURE NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

½ cup carrots, shredded

½ cup white cabbage, shredded

½ cup green capsicum, shredded

Salt and pepper to taste

2 tsp soya sauce

2 tsp chili vinegar

2 tsp red chili sauce

1 tsp green chili sauce

¼ tsp sugar

½ cup sliced mushrooms

½ cup sliced Babycorn

Water-1/4 cup

2-3 tbsp. spring onion greens

Method: Pre-prep the ingredients as per the recipe. Start with the boiling of the noodles, once just cooked remove from the boiling water and refresh with cold water, sprinkle little oil and toss, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, onions and chilies, add in the assorted veggies as per choice and add seasonings, sauces, little water and cook for 1-2 mins. Add in the boiled noodles, cook for 2-3 mins, add in the non-veg options if any like boiled/shredded chicken/fish/shrimps/eggs etc and serve hot garnished with the greens.

Recipe-3] PEPPERY CHICKEN NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

1-2 red chilies, shredded

1-2 no star anise 

½ cup yellow capsicum, shredded

½ cup red capsicum, shredded

½ cup broccoli florets, blanched

½ cup zucchini slices, blanched

1 cup shredded boneless chicken pieces, boiled.

Salt and pepper to taste

2 tsp soya sauce

2 tsp schezuan sauce

1 tsp green chili sauce

¼ tsp sugar

2-3 tbsp. sliced water chestnuts

2 tsp white vinegar with green chilies

2-3 tsp coriander leaves, chopped

2-3 tsp spring onion greens, chopped

Method: Pre-prep all the ingredients for the dish as per the recipe. Start with the boiling of the noodles, drain them once just cooked, refresh with cold water, sprinkle little oil over them, toss and keep aside. Heat oil in a wok, add in the ingredients one by one, start sautéing the ginger, garlic, chilies, onions for a few seconds. Add in the assortment of vegetables as per choice and chicken/ meat/ fish etc as well. Add in the sauces, seasonings and little water and cook for 3-4 mins on a low flame. Now add in the boiled noodles, sliced water chestnuts adjust seasonings to taste and cook for 2-3 mins, turn off the flame add in the greens for garnish and serve hot.

Recipe-4] SEAFOOD TOSSED NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 pieces of lemon grass

3-4 no fresh basil leaves

1 cup prawns, shelled, cleaned, washed

1 cup boneless fish cubes

2 eggs, scrambled

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

½ cup carrots, shredded

½ cup green capsicum, shredded

2-3 tbsp. spring onion greens, chopped

Method: Pre-prep the ingredients as per the list as given. Start with the boiling of the noodles, drain them once just cooked, refresh with cold water, sprinkle little oil on them, toss and keep aside. Heat oil in a wok, start by sautéing the ginger, garlic, chilies, onions, lemon grass, basil leaves and cook for 30 seconds. Add in the assorted seafood of your choice and cook for 1-2 mins, add in the veggies, sauces, seasonings and add in little water/stock just to cook up the mixture a little for a few mins, add in the cooked noodles and toss them well. Cook for 2-3 mins, add in the scrambled eggs for added taste and eye appeal along with greens to garnish and serve hot.

Recipe- 5] WOK TOSSED VEGGIE NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

1 cup assorted mushrooms, sliced

½ cup bean sprouts

½ cup water chestnuts, sliced

½ cup bamboo shoots, sliced

½ cup mix veggies like carrots, beans, capsicums, shredded.

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

¼ cup stock/water

2 tsp schezuan sauce

2-3 tbsp. spring onion greens, chopped

Method: Pre-prep all the ingredients as per the recipe listed. Start by cooking up the noodles first, boil them until just cooked stage and refresh with chilled water, add a little oil and toss them, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, chilies, onions for a few seconds. Add in the assorted veggies as per choice and toss them for a few seconds. Add seasonings, sauces, little water/stock and cook for 2-3 mins. Now add in the cooked noodles, toss well, adjust the flavor of the sauces/ seasonings and cook for 2-3 mins. Serve hot garnished with greens.

Recipe- 6] CHEFS SPECIAL NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

½ cup Babycorn, sliced, blanched

½ cup green/yellow zucchini, sliced, blanched

½ cup broccoli, florets, blanched

½ cup sliced/ shredded roast chicken/ meat

3-4 sliced chicken sausages

2 tsp soya sauce

2 tsp red chili sauce

2 tsp green chili sauce

2 tsp peanut butter

2 tsp tomato ketchup

¼ cup water/stock

2 -3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

2-3 tsp chili vinegar

Method: Pre-prep the ingredients for the recipe as listed. Start with boiling of the noodles, cook them until just done and refresh with cold water, sprinkle little oil and toss, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, chilies, onions for a few seconds. Add in the assorted veggies and toss them add seasonings, sauces to taste and little water to cook, allow to simmer for 2-3 mins. Now add in the non-veg ingredients which can be pre-cooked and added. Also add in the boiled/cooked noodles and give it a nice mix. Cook for 2-3 mins and adjust the seasonings/ sauces as per taste. Serve hot garnished with peanuts, greens or even a double fried egg.

Ingredient Ideology COOKING WITH CHAULI BEANS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Nutri-rich & Nourishing for the Palate

Also known as chawli beans or lobia it is one of the commonly available variety in the family of legumes and pulses which have come a long way offering their fruitful uses and benefits to us in our diets over the years. This is very popular in our day to day cooking and is prepared in a number of ways from starters to soups, from dips to salads from stews to curries and from Chaats to kebabs!

Lobia to me as a chef has been very kind enough to come about getting itself incorporated and transform into various forms, textures and even accepting flavors on the whole giving me great opportunities to impress my guests with wondrous recipes with lobia for instance the sun dried tomato and lobia paniyarams, the chawli bean pancakes, the lobia waffles with peanut butter salsa, nizami nargisi lobia wale chaap, black eyed beans in coconut gravy, lobia cheelas, dosas and uttappams etc.

Here are a few health benefits of Chauli Beans:

1. Lobia are said to be full of proteins, fiber and great source of potassium in our day to day diet.

2. Lobia also are a good source of iron and assist a lot in weight loss as well.

3. Lobia is good for the heart, a great anti-oxidant and also low in fat.

4. Lobia are good for our bone health and also helps in lowering of blood pressure.

5. Lobia promotes skin health and is also said to wash away free radicals, overall it has most of the essential nutrients for our body.

A few Culinary Uses of Chauli beans:

1. Soaked, boiled add a dash of chaat masala or salt and crushed black pepper with a splash of fresh lime in a bowl being enjoyed the way it is, is heavenly.

2. Chawli beans as it is also called is a popular choice for us to make in a slightly gravy form while some like it with steaming hot boiled rice or jeera rice and some prefer to have phulkas or hot parathas, salad and curd or raita.

3. Black eyed peas/beans is also popular in many international cuisines as well from being tossed into salads and quick fix meal bowls, one pot dishes, stir fries, baked dishes and stews!

4. Try lobia with a number of exotic veggies like zucchini, Babycorn, red capsicums, asparagus, mushrooms etc and add a touch of garlic and tomatoes in a stew format with fresh herbs and simmer it, serve the stew with toasted garlic bread.

4. While many of us like lobia with a spicy wet coconut based masala too the flavor of the coconut compliments chawli beans quite well, it can also be enjoyed with dosas, uttappams, appams etc too.

5. Lobia with fresh greens like methi, dill leaves, palak, coriander welcome each other pretty well and It can be prepared as a main course or even as a side dish to go with the main course with less oil and spices, healthy and nutri rich as well.

6. Lobia in the form or dahi bhallas, Kachories, steamed lobia idlis, dhokla with lobia ka atta, lobia goes well into a handvo concept as well. Always try to think of a mix- n- match concept when it comes to ingredients like lobia since it needs a little planning and it emerges as a winner at the end of it


Do try out these Simple- Healthy- Nutritious Chauli Bean Recipes:

Recipe-1] LAJAWAB CHAULI BEAN CURRY

Ingredients:

Chawli beans/lobia- 1 cup, cleaned and soaked for 1 hour in 3 cups water.

Oil/ghee- 2 tsp

Cinnamon stick- 1-inch piece

Cumin seeds- 1/ 2 tsp

Hing- 1 pinch

Ginger garlic paste- 1 tsp

Onions- 2 small chopped

Tomatoes- 2 med sized puree

Salt to taste

Kasuri methi- 1 tsp

Red chili powder- ½ tsp

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Garam masala powder- ¼ tsp

Water as needed to cook

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients the black eyed bean recipe.

2. Heat oil/ghee in a pan and add in the cumin and cinnamon stick and after 15 seconds add in the onions and saute till pink, add ginger garlic paste.

3. Add little water as required and add in the tomatoes, salt and all masalas, kasuri methi and mix well for 30 seconds.

4. Drain off the water from the chawli and add it into the pan, and saute on a medium flame for 2-3 mins add in water 2-3 cups and bring to a boil, cover and cook for 30-45 mins or use a pressure cooker

5. Finally add in the garam masala powder and coriander leaves and mix well, check for seasonings and adjust texture accordingly and serve with roti or rice.

Recipe- 2] MURGH AUR CHAULI BEANS KI JUGALBANDI

Ingredients:

Chawli beans/ lobia-1 cup- boiled.

Boneless chicken cubes- 250 gms.

Oil/butter- 2 tsp

Bayleaf- 2 no

Peppercorns-4- 5

Slit red chilies- 2 no.

Onions- ½ cup chop

Garlic- 1 tsp chop

Salt and pepper to taste

Cumin powder- ½ tsp

Tomato puree-1/2 cup

Veg stock/water- 2-3 cups

Assorted vegetables- carrots, peas, potatoes, mushrooms etc.

Soy granules or soy chunks can also be used with lobia beans.

Chicken – breast pieces or leg or drumstick with bones- 600gms cut

Chicken sausages-2-3 no. sliced.

Mixed herbs-1 tsp

Chili flakes-1 tsp

White wine/red wine- 2 tsp optional.

Parsley/coriander- 2 tbsp. chop.

Method:

1. Prepare all the ingredients for the stew recipe.

2. Heat oil/butter in a pan and add in the whole spices.

3. Add in the onions, garlic and saute for few mins.

4. Now add in the drained lobia, chicken curry cuts/boneless cubes and sausages or vegetables as per choice and tomato puree, salt and all spices to taste

5. Saute the mixture for 1 min, add in liquid in the form of water or stock, bring to a boil and simmer for 30- 45 mins until the beans are well softened and chicken too is cooked well.

6. Add in the wine if being used and parsley/coriander leaves and simmer for another 3-4 mins keep the gravy medium in this case as being served with french bread or bread rolls, serve hot.

Recipe-3] GREENS AND CHAULI BEAN MASALA

Ingredients:

Chawli beans- 1 cup boiled.

Spinach- 1 bunch, cleaned, washed, blanched and chopped.

Methi leaves-1/2 cup chopped

Oil/ghee- 2 tsp

Cumin seeds-1/2 tsp

Dried red chili-2 no.

Ginger garlic and green chili paste- 1 and a half tsp

Onion paste-1/2 cup

Tomatoes- ½ cup chopped

Salt to taste

Coriander powde-1 tsp

Cumin powder- ½ tsp

Turmeric powder-1/2 tsp 

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Water as needed

Garam masala powder-1/2 tsp

Coriander leaves-2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee in a pan add in the cumin and dry red chili and then add in the onion paste and ginger garlic chili paste to saute it all well, keep adding little water as needed. Add in the tomatoes, salt and all powdered spices and bhunao well for 3-4 mins on a medium flame.

3. Add in the boiled lobia and chopped spinach, methi and blend it all well in the pan, add a little water and simmer for 3-4 mins, check for seasonings, add in the aamchur powder, garam masala powder and coriander towards the end and serve hot with rotis, naans, missi rotis and laccha parathas.

Recipe 4: CHAULI BEAN WALA CHATPATA CHAAT

Ingredients:

Boiled lobia- 1 cup

Khara boondi-1/4 tsp

Boiled cubes of potatoes-1/2 cup

Cucumber -1 small cubed

Tomatoes-1 small diced

Green chilies- 1 tsp chop

Onion- 2 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Chaat masala-1 tsp

Salt and pepper to taste

Roasted crushed jeera powder-1/2 tsp

Lime juice- 2 tbsp.

Imli chutney- 2-3 tbsp.

Schezuan chutney-1 -2 tsp if desired.

Crushed Papdi, sev, bhujiya or cornflakes chiwda for topping/garnish.

Method:

1. Prepare all the ingredients for the chaat.

2. Assemble all ingredients into the mixing bowl one by one and add in the seasonings, spices, sauces, chutneys etc and give it a nice toss and mix.

3. Seasonal fruits like mango cubes, grapes, chickoo cubes, pomegranate seeds can also be incorporated into the chaat to make it more nutritious.

4. Add in the mint and coriander leaves on the top along with the farsan or namkeen toppings, for non-veg options for this chaat one may add boiled cubes of eggs, boiled or tandoori chicken tikka pieces, sauté prawns etc.

Recipe- 5] MASALEDAAR CHAULI BEAN WALA DUM PULAO

Ingredients:

Basmati rice- 2 cups soaked for 20 mins

Soaked black eyed beans-1 cup for 30 mins

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cloves- 3-4 no

Ginger- garlic paste-2 tsp

Onions- 1 cup sliced

Tomatoes- 1 cup fresh puree

Salt to taste

Potato cubes-1 cup

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Turmeric powder- ½ tsp

Kashmiri red chili powder-1/2 tsp

Garam masala powder -1/2 tsp

Water- 4 cups

Kasoori methi-1 tsp

Coriander leaves-2-3 tbsp.

Fried onions-1/2 cup for garnish

Fried nuts- ½ cup for garnish

To serve with:

Curd / raita/ papad/ pickle.

Method

1. Prepare all the ingredients as listed for the rice and bean recipe.

2. Heat oil and ghee in a pan, add in the whole spices, onions and saute for 1 min. add in the ginger-garlic paste, tomato puree and cook.

3. Add in the kasoori methi, all powdered spices and salt to taste and bhunao for a few minutes.

4. Now add in the drained black eyed beans, the drained rice and add in the water/stock and bring to a boil.

5. Simmer the rice and allow the pulao to cook well, absorb all the moisture and once it is all set, remove onto serving plates, garnish and serve hot with fried onions and nuts, enjoy the recipe with bowl of curd/ raita.

Recipe- 6] TEMPTING CHAULI BEAN SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce- 1 cup

For the body of the salad:

Boiled black eyed beans-1 cup

Boiled sweet potato cubes- ½ cup

Boiled sweet corn-1/4 cup

Green and yellow zucchini- ½ cup small dices

Tomato-1 med sized, de-seed and cut into small dices

Assorted moong sprouts- ½ cup

Black and green olives- 3-4 no sliced.

For the dressing:

Olive oil-2-3 tbsp.

Honey-2 tsp

Mango pickle masala from the jar- 2-3 tsp

Lime juice-2 tsp

Chaat masala- ½ tsp

Roasted crushed cumin powder- ½ tsp

White vinegar-2 tsp

Grated jaggery-2 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnish of the salad:

Assorted nuts / seeds/ micro-greens/ olives etc as desired.

Mint leaves

Parsley leaves

Method:

1. Prepare all the parts of the salad as listed above and keep it ready.

2. Clean and rinse the lettuce leaves and place them in the serving salad plate after placing them on water absorbent kitchen towels.

3. In a bowl/ jar, shake together the ingredients for the dressing and give them a nice shake/ stir/ mix and toss it all well. Add some chopped dates in case it gets too sour.

4. Just before serving the salad, add in the body of the salad into the dressing and toss the salad well and check for seasonings, adjust accordingly.

5. Dish out the salad on a bed of crispy salad leaves, add garnishes of your choice from greens to nuts/seeds/ for non-veg variations try adding boiled cubes of chicken/ sliced chicken sausages/ boiled cubed eggs etc.

Ingredient Ideology | THE ART OF HOLISTIC COOKING TO HEALTH FROM AYURVEDIC PRINCIPLES TO SATTVIC CULINARY TRENDS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

THE ART OF HOLISTIC COOKING TO HEALTH FROM AYURVEDIC PRINCIPLES TO SATTVIC CULINARY TRENDS!

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

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

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

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

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

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

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

 What does Ayurveda say about food & its classification?

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

• Ayurveda has 3 main Holistic Focuses:

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

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

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

• How does the Ayurvedic Cooking Style function?

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

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

• Ayurvedic cooking advises eating freshly picked foods as it provides the maximum amount of energy.

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

• How do Ayurveda categories the foods in 3 ways?

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

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

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

3. TAMAS- it also means Tamasic, Tamas means a quality of mind which evokes darkness, inertia, resistance and grounding. The need to stop. The following foods promote Tamas- alcohol, beef, chicken, fish, pork, eggs, frozen foods, mushrooms, tea, coffee, fried foods, fried nuts.

However, it must be noted that the Rajasic and Tamasic foods when consumed unwisely or not in proportion can create an imbalance in the body and increase toxins in the body, and can be harmful if not conditioned well in their consumption.

5 Elements that make up the universe as per Ayurveda!

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

• 1. Earth- Prithvi.

• 2. Water- Jal.

• 3.  Fire- Agni.

• 4. Wind- Vayu.

• 5. Space- Akash.

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

10 Benefits of Cooking the Ayurveda Style- Holistic Approach:

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

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

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

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

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

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

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

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

9. It helps us overcome depression and anxiety issues.

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

THE TREND OF SATTVIC COOKING:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Sweetening agents: honey and jaggery ideally.

          Foods and ingredients to Avoid when cooking Sattvic Style:

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe-1] Subzi Gulshan- E- Bahar

Ingredients

Ghee- 2 tbsp.

Tomato-1 cup chopped

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

Cashew/almond powder- 2 tbsp.

Rock Salt to taste

For the Spice Mix: 

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

Green chilies- 2 no slit.

Ginger- 2 tsp grated/chopped.

Hing- ½ tsp.

Turmeric powder-1/2 tsp

Kashmiri red chili powder-1/2tsp

Milk/cream- ¼ cup

Butter- 1 tsp.

Coriander leaves-2 tbsp. chopped.

Method:

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

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

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

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

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

Recipe-2] Dilkhush Sattvic Khichdi Ki Peshgi

Ingredients

Ghee- 2 tsp

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

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

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

Green peas- 50 gms blanched

Cauliflower- 50 gms cut into florets and blanched.

Carrots- 50 gms cut into cubes, blanched.

Tomato-1 no chop

For the tadka once it is ready just before serving.

Peanuts- 2 tbsp.

Curry leaves- 8-10 no

Green chilies- 2 no chop.

For the garnish:

Cashews and raisins- 2 tbsp.

Other ingredients to be used as under:

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

Method:

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

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

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

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

Recipe-3] Meethe ki Daawat

Ingredients

Quinoa- ½ cup, soak in 3 cups water.

Almonds- 1 cup.

Jaggery- ½ cup

Green cardamom-1/2 tsp powder.

Kesar- ½ gm

Sendha namak- 1 pinch

Cashew, raisins -2 tbsp. shredded.

Rose water- 1 tbsp.

Method:

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

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

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

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

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

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

On a Concluding Note: 

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

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

Ingredient Ideology | CHILDREN’S DAY SPECIAL- SAVOURY ROLL UP’S BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Savory Delicacies to treat loving children – friends & family.

Children's Day is celebrated across India to raise awareness about the rights, education, and welfare of children. It is celebrated on 14 November every year on the birthday of the First Prime Minister of India, Pandit Jawaharlal Nehru, who was known to have been fond of children. On this day, many educational and motivational programs for children are held all over India. Children’s Day is a commemorative date celebrated annually in honor of children, whose date of observance varies by country. In 1925, International Children's Day was first proclaimed in Geneva during the World Conference on Child Welfare. 

On 5th November 1948, the first Children's Day was observed as "Flower Day" by the predecessor of Indian Council of Child Welfare (ICCW) to collect funds for United Nations Appeal for Children (UNAC) through the sale of "flower tokens". On 30 July 1949, "Children's Day" was widely celebrated and publicised through radio, articles, cinema, etc.

Pancakes a term which usually applies to a concept of a cake being dressed up in a pan, while there are a number of connotations attached in different contexts, a pancake is a versatile preparation which can be done sweet, savoury, small, medium and even on a full size version depending on the need and desire. these delicacies are not only popular for breakfasts made fresh in small pans, browned to perfection offered with honey, jam, fruits, marmalades etc but also go well for a brunch concept as well with savoury fillings and roll up live stations which are usually packed with foodies wanting for more.

The little advice I usually give people when it comes to working with pancakes is that the batter should be well made, its composition, elements, texture and flavor should be well defined. Secondly, the pan being used to prepare these should be well seasoned, to the extent of being greased lightly for the first two or three pieces and then it automatically gets accustomed to leaving the sides by itself.

The third important aspect to a pancake is to have the fillings/stuffing’s/toppings/garnishes etc be kept ready a little before we cook the batter in the non-stick pan and be ready with its plating as well to avoid delay in service and food quality for the guest. While there are various recipes attached to doing pancakes, ones with eggs and one without eggs, there are vegan pancakes as well which are yummy as well with fillings and toppings to entice our palate as well.

Here are a few of my versions with savoury pancakes with an assortment of fillings / stuffing’s to treat on this children’s day!

Recipe-1] CHUPA RUSTOM PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the chupa rustom stuffing:

oil- 2 tsp

butter-1 tsp

garlic- 1 tsp chopped

onion-1/2 no chopped

green chilies-1 tsp chopped

salt and pepper to taste

mixed herbs-1/4 tsp

chili flakes-1/4 tsp

water-2-3 tbsp.

mushrooms-4-6 no sliced

sweet corn- ½ cup boiled

capsicum-1/2 no chopped

paneer/tofu- ¼ cup grated/crumbled

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

red chili sauce-1-2 tsp

grated cheese- 2-3 tbsp.

coriander leaves- 2 tbsp. chopped

schezuan sauce-2-3 tsp to apply on the pancakes

method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, mushrooms, capsicums, corn, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add paneer/tofu, coriander and garam masala powder and cook for 2-3 mins, dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-2] HARA BHARA PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Hara Bhara Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Spinach- 1 cup blanched, chopped

Soya keema/granules- ½ cup soaked in warm water for 15 mins.

Green peas-1/4 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, drained soya granules, spinach, green peas, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for 2-3 mins, dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-3] KEEMA MASALA PANCAKES

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Keema Masala stuffing:

Oil- 2 tsp

Butter- 1 tsp

Ginger-Garlic- 1 tsp paste

Onion-1/2 small chopped

Green chilies-1 tsp chopped

tomato- 1 chopped

chicken keema-1 cup

Green peas-1/4 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Coriander leaves-1/4 cup chopped

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce- 1 cup

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, tomatoes, chicken keema, green peas, salt, pepper, herbs, chili flakes and all powdered spices cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for 2-3 mins, dry up the excess moisture. 

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove. 

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-4] SAMUNDARI KHAZANA PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Samundari Khazana Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Medium sized prawns- 1 cup/ 12-18 pieces cleaned

Boneless fish cubes- 400 gms, cut into 1 inch cubes

Dill leaves- 2-3 tsp chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, prawns and fish cubes salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-5] SEEDHA SADHA PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Sedha Sadha pancake Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp chopped

Ham cubes/ salami dices or use boiled cubed eggs

/ scrambled eggs- 1 cup as desired.

Chicken sausages- 1 cup sliced

Dill leaves- 2-3 tsp chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, sliced sausages, ham/ salami/ boiled or scrambled eggs, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Recipe-6] SUBZI KA MILAN PANCAKE

Ingredients:

For the pancake batter:

Maida- 1 cup

Salt-1/4 tsp & a pinch of black pepper powder

Oil-2 tsp 

Water-1/2 cup or as needed

Baking powder-1 pinch

Egg yolk-2 tsp/ 1 tbsp. optional

For the Subzi ka Milan Stuffing:

Oil- 2 tsp

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion-1/2 small chopped

Green chilies-1 tsp

Assorted mixed vegetables- 1 cup, carrots/beans/peas/cauliflower/ potato cubes etc all cut into small pieces, boiled/blanched.

Coriander leaves- 2-3 tsp chopped

Salt and pepper to taste

Tomato puree-2-3 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Water-1/4 cup

Tomato ketchup-2-3 tsp

Red chili sauce- 1 -2 tsp

Grated cheese-1/4 cup

White sauce/ cream- ½ cup for topping.

Method:

1. Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.

2. In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, tomatoes, salt, pepper, herbs, chili flakes and cook for 2 mins.

3. Add in the tomato puree, ketchup, red chili sauce, the pre-cooked veggies as per choice and add a little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.

4.Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.

5. Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.

Ingredient Ideology | DRUMSTICKS ON A CULINARY FARE Healthy & Tasty – Loaded with Nutrients BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

If you are someone who is having an elevated blood pressure level, then a regular intake of this super-powerful vegetable can help in keeping heart diseases at bay. Consumption of drumsticks has also proven results in improving bone health due to the presence of an adequate amount of calcium and iron. Drumstick is one of those rare plant species whose seeds, flowers, leaves, and stems are edible and extremely nutritious. Moringa commonly referred to as drumstick is treated as a ‘super plant’ for its unique yet powerful properties that combat different ailments in our system. This nutrient-dense plant has its roots in Ayurveda and was used as a medicine by our ancestors. The stems of the moringa plant are mostly used in Indian kitchens to prepare scrumptious delicacies, must include them in our diets and menus this summer season. 

Drumstick is an easily available vegetable that is cultivated mostly in Asian and African regions. It is a staple vegetable in Southern India and is also widely consumed in other states. The leaves are packed with polyphenols and bioactive compounds like isothiocyanates, which also play a role in preventing cancer and heart diseases, as well as lowering blood pressure. Body heat - Regular intake of drumsticks 2 to 3 times a week will reduce body heat. Mother's milk - Drumstick green is good for mothers with infants as it would help a generation of more milk. Even after pregnancy, it will help the proper blood condition. (It can be sautéed in ghee and taken) Drumstick benefits for male sperm production are attributed to its antioxidant properties. 

Moringa seeds repair the oxidative damage that can consequently reduce sperm quality. Also, these antioxidant properties kick out stress that boosts your sexual drive and enhances your sexual desires. Drumsticks also offer the benefits of vitamin A, like eye health and skin rejuvenation. This vital ingredient is great for liver health, and also treats stomach issues like constipation, acidity, gastritis, colitis and so on.

Here are a few important health benefits of Drumsticks:

1. Drumsticks are considered good for managing diabetes
The various vitamins and minerals present in drumstick stem help in maintaining an optimum blood-glucose level and hence it is highly recommended for people with diabetes.

2. Drumsticks also help to manage acne issues & fight pimples.
Moringa is known for preventing acne and other skin issues. It is a blood purifier that helps in flushing out all the impurities present in your blood.

3. Drumsticks are regarded as good for hair and skin health.
It is rich in vitamin B, vitamin A, folic acid and other essential nutrients which will help you in achieving a flawless skin and lustrous hair.

4. It is also believed to prevent the outburst of chickenpox.
Moringa or drumsticks are mostly advised to consume during the month of March- April, as due to its medical properties it can provide immunity against chicken pox.

5. Drumsticks help to keep our heart healthy.

If you are someone who is having an elevated blood-pressure level, then a regular intake of this super-powerful vegetable can help in keeping heart diseases at bay.

6. Drumstick also assist our body giving us stronger bones.

Consumption of drumstick has also proven results in improving bone health due to the presence of an adequate amount of calcium and iron.

Here are a few of my all-time favourite ways with Drumsticks:

Recipe-1] DRUMSTICK LENTIL CURRY

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Ladyfingers- 150 gms, cleaned and cut 1 x 2

Potatoes- 1 cup medium cubes

Brinjal- 1 cup, medium cubes

Carrots-1/2 cup medium cubes

Oil- 2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Slit green chilies-2-3 no

Dry red chili-1-2 no

Cumin seeds-1/2 tsp

Mustard seeds-1/4 tsp

Methi seeds-1/2 tsp

Ginger-1 tsp chopped

Besan-2 tbsp.

Hot Water- 2 cups

Boiled mashed Tovar dal- 2 cups

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Tamarind pulp- ½ cup

Coriander leaves- 2-3 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan and add in the ingredients for the tempering one by one and allow them to splutter and crackle for a few seconds.

3. Add in the besan and reduce the flame a little, saute it for a few seconds, add in turmeric powder and red chili powder and mix, now add in the hot water and mix well to prevent any lumps due to the besan.

4. Allow to come to a little boil, add in the boiled and mashed Tovar dal, simmer and continue cooking, add in the drumsticks and all other vegetables as well, the ladyfingers however can be added a little later as they cook faster.

5. Add in salt, sugar to balance, tamarind pulp and mix well. cook for 15-20 mins, stirring occasionally. Once the mixture comes to a nice thickness, check for cooking stage of all vegetables especially drumsticks, add in freshly chopped coriander and serve hot with jeera rice/ steamed white rice/ brown rice etc.

Recipe- 2] MATTAR AUR SHENGI KI SUBZI

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Cumin seeds- 1 tsp

Chopped green chilies- 1 tsp

Chopped ginger-1 tsp

Onions-1/2 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Water-1 cup

Green peas-3/4 cup

Fresh coriander leaves- 2 tbsp. chopped

Kasuri methi-1 tsp

Curd- 2 tbsp. beaten

Fried red chili- 1-2 no for garnish.

Method:

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

2. Heat oil and ghee in a pan add in hing, cumin seeds, curry leaves, ginger, chilies and saute for a few seconds.

3. Add in the onions and saute them until light browned, add in tomatoes, salt, all the powdered spices and bhunao for a few minutes, add in curd, kasuri methi and mix well.

4. Add in the drumsticks, peas and saute for a couple of minutes. Add in water and either cover and cook on a low flame for 15-20 mins or allow 3-4 whistles using a pressure cooker and simmer for 4-5 mins.

5. Once the subzi is nicely cooked and ready, we can finally garnish it with fresh coriander leaves and add some fried red chili on top and serve it hot with phulkas, rotis, etc.

Recipe-3] DRUMSTICK COCONUT CURRY

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Carrots/ beans/ cauliflower/ peas/ potatoes/ yellow or white pumpkin/ baby brinjal etc can also be added as per choice.

Oil/ Coconut oil - 2 tsp

Ghee-1 tsp

Mustard seeds- 1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Coconut milk- 2 cups, thick

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Fresh coriander -2 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan add in the ingredients for the tempering one by one and allow to flavour up the pan.

3. Add in the assorted vegetables along with drumsticks or chicken with bones in case of non-veg options.

4. Add in salt and all the powdered spices as per taste and mix well. now add in 2 cups of water and bring to a boil, simmer for 6- 8 mins.

5. Now add in the thick coconut milk and allow to simmer for 10-12 mins and until all veggies/ non-veg gets well cooked.

6. Finally add some fresh coriander leaves, a splash of lime juice before having the curry with some steamed white rice goes well, some fried papad and pickle.

Recipe-4] PRAWNS AND DRUMSTICK MELANGE

Ingredients:

Drumsticks-3-4 no, cleaned, cut into 4 to 5 pieces each, washed.

Medium/ large prawns- 750 gms, cleaned and washed

Oil- 2 tsp

Butter-1 tsp

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Lime juice-2 tsp

Ginger-garlic paste-1 tsp

Thai yellow/ red/ green curry paste- 2-3 tbsp.

Water-1-2 cups

Thick coconut milk- 2 cups

Thai ginger/ galangal- 2- inch piece

Lime leaves- 3-4 no

Lemon grass- 4-5 pieces

Fresh basil leaves - 6- 8 no

Fresh coriander leaves- 2 tbsp. chopped

To serve with: jasmine rice/ lemongrass rice/ steamed white rice

Assorted vegetables- sweet potato/ brinjal/ pumpkin etc may also be added into the prawn curry to add more texture/ value as well.

Method:

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

2. Clean, wash the prawns and marinate them with salt, turmeric, red chili powder, lime juice, ginger-garlic paste, mix well and keep aside for 20 mins in the fridge.

3. To start cooking with the recipe, heat oil and butter in a pan add in the thai ingredients from the lemongrass to the lime leaves, galangal etc and flavour the pan well, add in the thai curry paste.

4. Add in the marinated prawns and 3/4th boiled drumsticks and saute them for a couple of minutes. Add little water, and coconut milk and bring a light boil, simmer and cook for 10-12 mins.

5. Finally add in some fresh basil leaves/ coriander leaves etc and serve the curried prawns and drumsticks with jasmine rice/ steamed rice etc.

Recipe- 5] SHENG KA MASALEDAAR PULAO

Ingredients:

Drumsticks-5-6 no, cleaned, cut into 4 to 5 pieces each, washed.

Oil-2 tsp

Ghee-1 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 2 pieces

Sliced onions- 1 cup

Tomatoes- 1 cup chopped

Ginger- 1 tsp chopped

Garlic- 1 tsp chopped

Slit green chilies- 2-3 no

Salt to taste

Basmati rice- 2 cups

Baby potatoes- 6- 8 no cut 1 x 2

Carrots-1 cup, cut into cubes

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Water- as needed to cook the pulao

Dried kasuri methi- 1 tsp

Fried cashews and raisins- 2-3 tbsp.

Fried brown onions- ½ cup

Rose water-2-3 tsp

Method:

1. Prepare all the ingredients for the sheng ka pulao.

2. To start with cut and chop all the vegetables, soak the rice, prepare all the other elements of the recipe.

3. To start cooking, heat oil and ghee in a pan add in the whole spices to start with and add in the sliced onions, ginger, garlic, chilies etc and saute for a few minutes.

4. Add in tomatoes, salt and all the powdered spices add in little water to prevent burning. Now add in the drained rice, the cut drumsticks and baby potatoes, carrots, etc, and bhuna well, add kasuri methi and coriander as well.

5. Now add a double the quantity of water as compared to the rice and bring to a boil, simmer and cover, cook the rice until well done. And add in the fried onions, nuts, rose water towards the end just before serving, enjoy the pulao with some raita, papad.

Recipe-6] SINDHI STYLE SINGI ALOO

Ingredients:

Drumsticks – 6-8 no, cleaned, cut and washed.

Potatoes- 2-3 medium sized, cut 1 x 4

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp chopped

Onions-1 cup chopped

Tomato puree-1 and a half cup, freshly made

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Water- 1 and a half cup

Fresh coriander leaves- 2 -3 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan add in the cumin seeds, chilies, ginger and saute for a few seconds, add in the onions and saute them well until pink, add a little water as needed gradually.

3. Now add in tomatoes, salt, and all the powdered spices, add in the cut drumstick pieces and potatoes and bhunao them well in the masala.

4. One of the option is to cover and cook in a pan on low flame for 20-25 mins with enough water in the pan to allow cooking. the second option is to use a pressure cooker and allow 3-4 whistles, cook on a low flame for 6- 8 mins.

5. Finally add in fresh coriander leaves and garnish the subzi, serve it hot with phulkas, rotis etc and some fried papad, pickle to go alongside.

Ingredient Ideology | THE EXEMPLARY & EXQUISITE - EMIRATI CUISINE

Emirati cuisine is the local traditional Arabic cuisine of the United Arab Emirates. It is part of the Eastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such as Omani cuisine and Saudi Arabian cuisine, as well as influences from different Middle Eastern and Asian cuisines. As a major international hub, the United Arab Emirates today has a multicultural and variety of cuisines from different parts of the world.

Cultivation of date palms in the area can be traced back to the mid-third millennium BC (commonly referred to as Umm Al Nar period in the United Arab Emirates) which many date seeds found in Umm al-Nar sites. The presence of grinding stones as well as fired clay ovens in archaeological sites indicate that grain processing was also performed. Studies of human dental remains dating back to the third millennium shows high level of attrition which is believed due to the mastication of dry bread.

The cuisine which originated in the area that is now the United Arab Emirates and was previously the Trucial States is formed by a similar Arabic and Middle Eastern cuisine which is consumed in the wider Arabian Peninsula. The food is a mixture of a Bedouin diet, consisting of meat and camel milk, a fishermen's diet, consisting mainly of fish common in the Persian gulf, and a farmer's diet, consisting mainly of dates. A blend of these diets as well as a mixture of spices such as cinnamon, saffron, and turmeric formed the basis of the common dishes consumed in the Trucial states region and the current traditional Emirati cuisine. 

The traditional food of the United Arab Emirates uses much meat, grain, and dairy. Vegetables that are easy to grow in fertile soil, such as cucumbers and tomatoes, are strongly featured in the diet. Dried lemons, called loomi, are also heavily featured, grown locally, and used in most dishes. Mangos are also grown, usually in the northern emirates in villages such as Masafi. Meats traditionally used are chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.

The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. Rice was added to the diet when traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds for enhanced flavor.

Traditional dishes include Maq'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, and Mishwy. Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent began with the traders, who introduced pasta.

Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date honey. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom, and saffron or bethitha, a semolina blended with crushed dates, cardamom, and clarified butter.

At the close of the meal, it is usual to serve a red tea infused with mint as a digestive. Other mealtime traditions include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available through the guests visit. Levantine is sometimes confused as Emirati/Gulf, but shawarma, hummus, tabbouleh and mixed grill, whilst having similar characteristics, are fairly recent additions to the Emirati diet.

Seafood has been the mainstay of the Emirati diet for centuries.[3] The United Arab Emirates cuisine is a reflection of an Arabian heritage and exposure to other civilizations over time. Muslims are prohibited from eating pork, so it is not included in most menus. Hotels frequently have pork substitutes such as beef, chicken, sausage and veal rashers on their breakfast menus. If pork is available, it is clearly labelled as such. While most believe that a lot of non-veg like Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favoured meats, than goat, beef and Camel meat. Usually, Dates are consumed with meals.

Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron or mint to give it a distinct flavor. Alcohol is generally only served in hotel restaurants and bars (but not in Sharjah). All nightclubs and golf clubs are permitted to sell alcohol. Specific supermarkets may sell pork in a separate section of the market.

What exactly is traditional Emirati food?

Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favoured meats, than goat, beef and Camel meat. Usually, Dates are consumed with meals. Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron or mint to give it a distinct flavor.

What is the most famous out of the rest in Emirati foods?

The most popular Emirati dish, and common Arabic food, is the classic shawarma. This is a non-vegetarian delicacy which includes chicken, lamb, or beef, along with a number of vegetables, mixed with mayonnaise, and wrapped in soft flatbread.

What forms one of the major dish in the UAE?

Khuzi. Khuzi, or ghuzi, is the United Arab Emirates' national dish. It is a complete, filling and delicious meal since this dish consists of roasted lamb or mutton served on top of a bed of rice and topped with vegetables and nuts.

Which one is one of the most popular sweets in Emirati cuisine?

Made of flour, sugar, starch, cardamom powder and dry yeast, rolled in date syrup and sprinkled with date molasses; Luqaimat is one of the must-have traditional Arabic sweets. Luqaimat which can be translated as 'bite-size' in Arabic, is a sweet which comes from Qatar and is traditionally eaten in UAE.

What is UAE also known for?

Made of flour, sugar, starch, cardamom powder and dry yeast, rolled in date syrup and sprinkled with date molasses; Luqaimat is one of the must-have traditional Arabic sweets. Luqaimat which can be translated as 'bite-size' in Arabic, is a sweet which comes from Qatar and is traditionally eaten in UAE.

What are some common features found in the Emirati cuisine?

Emirati cuisine refers to the Arabic food traditions of the United Arab Emirates. It consists of aromatic dishes flavoured by a wealth of spices and herbs like saffron, turmeric, cinnamon, cardamom, coriander, and thyme.

Some popular must have dishes as part of Emirati Cuisine:

1. Balaleet is another popular breakfast dish in the Emirates. It refers to a noodle dish that can be both Savory and sweet. It is, in fact, a Savory-sweet dish that’s typically served for breakfast though it can also be eaten for dessert. Balaleet is made by first sautéing and then boiling vermicelli noodles. Once they’re cooked, they’re sweetened with sugar, cardamom, turmeric, and saffron-infused rose water. When eaten for breakfast, they’re usually served with an omelette or scrambled eggs on top.

2. Shakshuka is believed to be Tunisian in origin though it’s a staple breakfast dish in many parts of North Africa and the Middle East, including the UAE. In recent decades, it’s been embraced by the west and has become one of the most popular breakfast dishes hailing from that region of the world. Shakshuka refers to a simple but delicious tomato-based dish of poached eggs. To make it, shallots, garlic, tomatoes, bell peppers, and chilies are first sautéed in olive oil. Tomato paste, pureed uncooked tomatoes, and honey are then added to the pan. Once the tomato base is cooked, eggs are cracked into the mixture. The egg whites are allowed to blend into the tomato sauce while the egg yolks are left intact and poached to perfection. The dish is then sprinkled with za’atar and garnished with basil leaves before serving

3. Harees is a popular traditional dish in Emirati cuisine. It refers to a porridge made with beaten skinless wheat and meat, usually chicken or lamb. It’s typically served garnished with different ingredients like sugar, cinnamon, ghee, pistachio, and raisins. Harees becomes especially popular during the holy month of Ramadan. It’s a filling and nutritious dish that’s easy on the stomach, which is a boon during the month of fasting. Before using, wheat has to be soaked for at least 5 hours, better if overnight. It’s then placed in a pot of water with meat, onion, garlic, and spices. Even with a pressure cooker, it still takes at least 1.5 hours for the wheat to be fully cooked through. The grains are then mashed till smooth and cooked in a pan with the deboned meat

4. Madrouba, also spelled madrooba, is another type of Emirati porridge made with rice and meat, usually chicken. It’s similar to Harees in that it’s traditionally prepared by beating the rice into a smooth mash using a wooden spoon called a medhrab. Though the dish may look deceptively simple, it can be fairly involved to make. and coconut milk while being constantly stirred. To prepare, the meat is first boiled and simmered in a pot of water with caramelized onions, dried lime, and spices. After the meat is cooked all the way through, rice is added and stirred constantly to ensure that it doesn’t stick and burn. Stirring also softens the rice instead of leaving it to absorb all the fluids like in machboos. The rice is then mashed into a fine consistency. For me, madrouba is the ultimate comfort food. It’s thick, nutritious, and filling. Plus, it’s delicious, too.

5. Machboos- No Dubai food guide would ever be complete without machboos. Also known as kabsa, it’s a traditional rice dish that’s widely considered to be a national dish in all countries of the Arabian Peninsula. Machboos refers to a hearty meat and yellow basmati rice dish. But unlike Ghuzi, the meat and rice are cooked together in one pot. The meat, usually lamb, is marinated in a mixture of spices like garlic, cumin, cloves, bzar (Emirati spice blend), and chilli powder. It’s then browned in oil before being braised in water or stock with onions, garlic, turmeric powder, coriander powder, dried lime, and chopped tomatoes. Once the meat is almost cooked, soaked basmati rice is added to the pot and slow-cooked at very low heat, undisturbed, until all the cooking liquid is absorbed. Coriander leaves and green chilies can also be added before the rice is fully cooked. 

6. Kunafa- it consists of kataifi pastry soaked in a sweet, sugar-based syrup and layered with cheese. Depending on where it’s from and who’s making it, it can be enriched with other ingredients like pistachios, almonds, raisins, rose water, lemon juice, and cinnamon. It’s decadent and delicious and a definite must-try dessert in the UAE. If you visit Dubai or Abu Dhabi, then you must not miss kunafa. It’s an incredibly delicious dessert that’s consumed in many Arab and Balkan countries like Egypt, Turkey, Greece, and Lebanon.

7. Gahwa: There’s no better end to a decadent meal in Dubai than with dessert and a cup of Arabic coffee. Known in the Emirati dialect as gahwa, coffee has been a central part of Arab culture for centuries. In fact, so important is the coffee tradition to Arab culture that it was awarded Intangible Cultural Heritage status by UNESCO in 2015. Arabic coffee is strong and bitter so it’s traditionally served with dates and other desserts.

On a concluding note: To a lot of people, Emirati food is shrouded in mystery. However, it’s one cuisine that needs to be discovered. Traditional Emirati cuisine is exciting, intense, unique, and most certainly worth exploring. If you visit Dubai in May, then you need to attend the Dubai Food Festival. Add it to your itinerary along with traditional Emirati restaurants in Dubai, Abu Dhabi, and any other destination in the UAE. There are many reasons why Dubai and Abu Dhabi are among the most visited cities in the world. Good local food is definitely one of them. On the whole if we compare the choice of foodies today we are quite open to trying out new recipes, flavours and dishes which have a robust and aromatic feel with a hint of flavour and a pinch of passion which makes it stand out every single time and leaves an impression which brings back the customer yet another time to relish our very best recipes!

Ingredient Ideology |Indo -Italian Fusion Rice Bowls Tempting DelicaciesBY. DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding 1/2 cup of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains. Meat and mushroom risotto pair best with light red wines, such as Pinot Noir and Lambrusco or earthy undertones such as Chardonnay. 

Risotto is best served warm, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Once you perfect a basic risotto, you can try a variety of risotto recipes that include vegetables and proteins such as lobster and chicken. Accompany the risotto with a salad or cooked vegetables and Italian bread.

Here are a few of my “Desi Twist Riso Rice Bowl” variations to suit our taste and palate with a little twist of taste in the Indo- Italian delicacy!

Recipe-1] Desi Makhni Riso Rice bowl

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Jeera-1/2 tsp

Bay leaf-1 no

Onion-1 small chopped

Tomato puree- 1 cup fresh

Ginger-garlic paste-1 tsp

Kasuri methi-1 tsp

Red chili powder-1/2 tsp

Coriander powder-1/2 tsp

Turmeric powder-1 pinch

Garam masala powder-1/4 tsp

Cashew paste-1 tbsp.

Fresh cream-2-3 tbsp.

Choice of veg/non-veg- paneer/ chicken cubes/ mushrooms/broccoli/ zucchini, Babycorn etc can be used.

Cheese- 2-3 tbsp. grated

Olives- 2-3 tbsp. sliced- black or green

Fresh herbs-2-3 tsp, parsley, coriander.

Method:

1. Pre-prep all the ingredients for the desi Makhni Italian style rice dish.

2. Heat oil in a pan add in the bay leaf, onions, jeera, ginger-garlic paste and cook it for 8-10 mins, add little water as needed.

3. Now add in the tomato puree and kasuri methi, salt, all powdered spices and mix well, simmer for 4-5 mins, add little water if needed.

4. Add in the cashew paste and fresh cream on a low flame and blend it all in very well. Add in choice of cooked non-veg cubes of chicken tikka or seekh kabab, paneer tikka or grilled mushrooms etc and simmer the choice of veggies for 2-3 mins.

5. In a separate pan, heat butter and add in the washed rice and saute it for a couple of minutes and add 1 cup water and little salt to taste and cook it until well-cooked add water or stock as needed just to cook the rice to the bite.

6. Once the rice is almost cooked, add it into the gravy and mix lightly, cover and give it a dum for 10-12 mins on a low flame with a tava below and tight fitting lid.

7. Finally add in the olives, cheese and fresh herbs and mix and serve immediately with some nice roasted papad/ bowl of salad.

Recipe-2] CHIC- N –VEG RISO RICE BOWL

Ingredients:

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Bay leaf-1

Peppercorns-2-3 no

Garlic-1 tsp chopped

Onion- 1 small chopped

Boneless chicken cubes-1 cup

Green zucchini-1/2 sliced

Carrot-1/2 sliced

Red/green capsicum- ½ cup cubes

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Cheese- 2-3 tsp

Cream-2-3 tbsp.

Soy sauce- 1 tsp

Method:

1. Prepare all the ingredients for the chic- n- veg combo risotto.

2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute them for a few seconds, add in the risotto rice/ regular rice as desired and saute for 1 min.

3. Add in the seasonings and herbs, chili flakes to taste, mix well and add water/stock to cook and simmer for 6-8 mins.

4. Now add in the veggies, soya sauce and mix, continue to cook for another 10-12 mins, add in the fresh cream on a low flame mix and add in the garam masala powder, continue to cook for 2-3 mins more.

5. Finally add in the cheese and fresh herbs and serve hot.

Recipe- 3] LENTIL COMBO RISO RICE BOWL.

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Salt and pepper to taste

Assorted lentils/ dals of your choice-1/2 cup mix- soaked 20 mins

Turmeric powder-1/4 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2-3 no

Garlic-1 tsp chopped

Onion-1 small chopped

Carrot-1/2 cubed

Green peas-1/4 cup blanched

Mixed herbs-1/2 tsp 

Chili flakes-1/2 tsp

Cream- 3-4 tbsp.

Cheese- 2-3 tsp

Assorted toasted nuts- 2 tsp sliced

Assorted seeds-1-2 tsp, flax seeds, sesame seeds etc

Method:

1. Prepare all the ingredients for the lentil combo risotto.

2. Heat oil and butter in a pan, add in the cumin seeds, slit chilies and garlic, and onions and saute for a few mins.

3. Add in the drained lentils, rice, veggies and saute on a high flame for 2-3 mins, add turmeric, salt, pepper, herbs, chili flakes.

4. Now add in water/stock and allow to simmer and cook for 12-15 mins, once the rice, lentils, veggies start getting soft, add in the cream and herbs, mix and cook for 8-10 mins

5. Finally add in cheese and fresh herbs and serve hot.

Recipe-4] TEMPERED MUSHROOM RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Ginger-1 tsp shredded

Salt and pepper to taste

Fresh button mushrooms-8-10 no, sliced

French beans- 6-8 no, cut into smaller pieces

Use any assorted veggies of your choice like broccoli, zucchini, eggplant, Babycorn, water chestnuts for crunch etc.

Garlic-1 tsp sliced

Spring onion/ shallots- 2-3 tsp chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Bay leaf/ peppercorns/ cinnamon stick -1-2 pieces each

Garam masala powder-1/4 tsp

Fresh cream- 2-3 tbsp.

Cheese-2-3 tsp grated

Assorted fresh herbs-1-2 tsp for garnish

Add a little schezuan sauce/ hot garlic sauce/ pepper sauce etc for more taste/ variety.

Method:

1. Prepare all the ingredients for the tempered mushroom risotto.

2. Heat oil and butter in a pan and temper the pan with ginger, and garlic, the whole spices, saute for a few seconds for a nice aroma to develop then add in the onions/shallots cook for couple of mins.

3. Add in the rice, mushrooms, beans, salt, pepper, herbs, chili flakes and saute on a high flame for 2 mins, add in water/stock and allow to simmer and cook, add more water/stock as needed.

4. Now add in the fresh cream and mix well, simmer for another 4-6 mins, and finally add in some garam masala powder, cheese and herbs as per flavor and serve hot.

Recipe-5] VEGGIE WONDER RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Carrot-1/2 cubed

Green peas-1/4 cup blanched

Asparagus/ broccoli, Babycorn, mushrooms etc-1 cup cut, blanched.

For non-veg, use chicken cubes, prawns, cooked or roasted meat etc

Garam masala powder/ all spice powder-1/4 tsp

Fresh cream-2-3 tbsp.

Cheese-2-3 tsp

Saffron solution-2-3 tsp

Blanched almonds/ fried cashews- 2-3 tsp

Method:

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

2. Heat oil and butter in a pan and add in the cumin seeds, add red chilies/ green chilies if spice is preferred.

3. Add in the garlic and onions and saute for 1 min, add in the veggies of your choice or non-veg ingredients, rice and saute for 1 min.

4.Now add in seasonings to taste, mixed herbs, and add spice as per your taste, add water/veg stock and boil, simmer for 10-12 mins.

5.Add more liquid as needed to cook evenly, add fresh cream and mix, cook for another 6-8 mins and finally add in saffron solution, nuts, cheese and fresh herbs of your choice, mix and serve hot.

Ingredient Ideology | QUICK FIX TIFFIN RECIPES By: Dr. Kaviraj Khialani- Celebrity Master Chef

QUICK FIX TIFFIN RECIPES 

The word tiffin is also used as a name for a lunchbox. Tiffin’s (or dabbas) come in all shapes and sizes, but traditionally they are round, with three or four stacking stainless steel compartments firmly sealed with a tight-fitting lid and a side clip to avoid any nasty spillages and a handle for carrying on top. In India food cooked at home with care and love is considered to deliver not only healthy (and relatively cheap) food but also divine contentment. Lunch is usually eaten thali-style, with a tantalising selection of regional delicacies that may include any combination of spicy vegetables, dhal, rice, yoghurt, pickles, bread and pudding served on a big steel plate or a banana leaf. The separate compartments in the tiffin lunchbox accommodate thali lunches perfectly. 

Tiffin culture is now to be found all over India. Everyone from women in brightly coloured saris working in the fields to giggling families on long train journeys – carries a tiffin to provide a compact, portable, homemade lunch. in British India tiffin has evolved to create a fascinating world of its own, a world that involves a whole range of dishes and equipment and above all of suppliers, from the tiffin wallas of Bombay to the sellers of spiced tea and savoury snacks who cater for busy punters on the run. Today tiffin might mean a packed lunchbox or afternoon tea, a savoury snack or a sweet treat. As long as it is munched between breakfast and dinner, it is simply tiffin. In India we also have a constant and dedicated effort in working on our daily tiffin’s to work being carried from home as well which can be challenging and time consuming as well if not planned ahead of time. Tiffin planning plays a crucial role in cooking and packing meals to carry at work in order to sustain the day all along and to be able to manage the hunger pangs and cravings as well in between meals.

“To me a perfect tiffin refers to variety of temptations packed in a safe manner which offers a perfect balance between color, flavour, taste, temperature and texture which is not only convenient to eat but to also please the palate on the whole!” – Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few ideas on daily meal tiffin plans which can be prepared well in time with a little plan of action and pre-preparation to offer a good variety for in meal tiffin boxes & dabbas to work to enjoy with work mates during lunch time.

Recipe-1] ALOO MATTAR KI PESHGI

Ingredients: 

Potatoes- 2-3 medium sized, peeled and cut into cubes

Green peas- 1 cup

Oil-2 tsp

Ghee-1 tsp

Cumin seeds- 1 tsp

Curry leaves- 10-12 no

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp 

Water-1/2 cup

Fresh coriander- 2 tbsp. chopped

Grind to a puree/paste:

Onion-1 no

Tomatoes- 2-3 medium sized

Green chilies- 2-3 no

Ginger-1-inch piece

Using ½ cup water grind and keep side.

Method:

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

2. Cut the potatoes, prepare the green peas as well, grind the puree.

3. To start cooking, using a pressure cooker add oil/ ghee and allow the cumin seeds to crackle add in curry leaves, now add in the prepared onion tomato puree.

4. Cook the mixture for 2-3 mins, add in salt to taste, all powdered spices and add potatoes, peas and bhunao for 2 mins, add little water.

5. Pressure cook for 3-4 whistles and carefully open when the steam subsides, check for texture and salt and adjust as needed, add in fresh coriander leaves and mix, pack up the tiffin with the subzi and go along with rotis/ salad/ pickle.

Recipe-2] RASMISE VATANE

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Green vatana- 1 cup boiled

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Curry leaves- 8-10

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coconut milk- 1 cup thick

Fresh coriander- 2 tbsp. chopped

Coriander powder-1 tsp

For the masala paste:

Red chilies-2-3 no

Black peppercorns-4-5 no

Green cardamom-1-2 no

Onion-1 med sized

Tomatoes-2 med sized

Ginger-1 tsp

Garlic-2 tsp

Water-1/2 cup

Method:

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

2. Soak the vatana overnight and boil, keep aside.

3. Prepare the paste using the ingredients as listed.

4. To start cooking, heat oil and ghee in a pan add in the cumin, mustard, curry leaves, green chilies and allow to crackle/ splutter.

5. Add in the prepared paste and all powdered spices, salt to taste and mix well, cook for 1-2 mins.

6. Add in the coconut milk and boiled vatana and give it a nice mix, cover and cook for 10-12 mins, add in fresh coriander and turn off the flame, cool a little and pack up the tiffin, this can be enjoyed with roti/ pao/ bread/ rice and some raw salad/ pickle on the side.

Recipe-3] GOBI GULISTAN

Ingredients:

Cauliflower- 400 gms, cleaned.

Potato- 2 small, cut into cubes

Green peas-1/2 cup

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick-1 piece

Onion paste-1/2 cup

Tomato puree-1/2 cup

Ginger-garlic- chili paste- 2 tsp mix

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Water- ½ cup

Fresh coriander-2 tbsp. chopped

Ginger juliennes-2 tsp for garnish.

Method:

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

2. Clean the cauliflower and soak in salted water for 3-4 mins and refresh.

3.Prepare all the pastes ahead of time and keep them ready for the cooking.

4. To start cooking, heat oil and ghee in a pan, add in the whole spices and start with the onion paste, cook for 2-3 mins, add in the ginger- garlic- chili paste, add in tomato puree, salt and all spices one by one and bhunao the masala well.

5. Add in the cauliflower, potato, peas and mix well, cook for 1 minute. Now add in water, mix, cover and close the pressure cooker and allow to have 3-4 whistles, turn off the flame, open the cooker and check for salt and texture, adjust as per taste, add fresh coriander leaves and garnish with ginger juliennes and serve it hot with rotis/ phulkas etc.

Recipe- 4] JHATPAT SCHEZUAN FRIED RICE

Ingredients:

Boiled basmati rice-2 cups

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chopped

Garlic-2 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 cup chopped

Carrots/ cabbage/ capsicum-1 cup mix chopped as desired

Mushrooms/ boiled corn/ Babycorn/ zucchini etc can be used.

Boiled cut chicken pieces’/ chicken sausages sliced/ chicken salami/

Shredded chicken tikka or leftover grilled chicken can be used too.

Eggs- 2-3 no

Salt and pepper to taste

Soy sauce- 2 tsp

Water-1/4 cup

Schezuan sauce- 2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare the ingredients for the recipe as listed.

2. The rice in this case needs to be pre-cooked, leftover white rice can be used as well.

3. Prepare the options for the veg/ non-veg choice of ingredients and to get started with the cooking process.

4. Heat oil in a pan add in the ginger, garlic, chilies, saute for a few seconds, add in the chopped onions and saute it for a few seconds.

5. Add in your choice of veggies/ non-veg ingredients, eggs and give it all a nice toss.

6. Add salt and pepper to taste, schezuan sauce, soy sauce and a little water to ensure even blending of the flavours. Cook for 2 mins.

7. Now finally add in the cooked white rice and give it all a nice toss. Add in the spring onion greens, can also add a little grated cheese as well towards the end for a little distinct flavour in the rice recipe. pack up the tiffin and enjoy with some raw salad.

Recipe-5] PANEER BHURJI BEMISAAL

Ingredients:

Paneer- 250 gms, crumbled

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2 no

Curry leaves- 3-4 no

Onion-1 small chopped

Tomato- 1 small chopped

Ginger-1 tsp chopped

Green capsicum-1/2 chopped

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Curd- 2-3 tsp

Malai-1-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan and add in the ingredients one by one and allow to cook for a few seconds.

3. Add in the onions, light brown them add ginger, tomato and all powdered spices, salt and little water and allow to cook for 2-3 mins.

4. Now add in the green capsicums and cook for 2-3 mins, now add in the curd and malai, paneer and gently mix them together and cover and simmer for 4-6 mins.

5. Check for salt and adjust accordingly, finally add fresh coriander leaves and pack up the bhurji for lunch with pao/ phulkas, rotis with some raw cut salad.

Recipe-6] ANDA MASALA CURRY

Ingredients:

oil-2 tsp

ghee-1 tsp

eggs- 4-5 no boiled, peeled

salt to taste

fresh cream- 2-3 tsp

salt to taste

kasuri methi-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

red chili powder-1/2 tsp

garam masala powder-1/4 tsp

Curd-2-3 tsp

Cream-2-3 tsp

in a saucepan combine together:

onion-1 sliced

tomato-2 small chopped

ginger-1 tsp

garlic- 3-4 cloves

Bayleaf-1 no

Peppercorn- 4-5 no

Cinnamon-1 small piece

Green cardamom-1-2 piece

Cashews- 2-3 tsp

Water-1 cup

Cook the above all together for 8-10 mins, cool and grind to a fine paste.

Method:

1. Prepare all the ingredients for the Anda curry masala.

2. To start cooking, using the saucepan add in all the ingredients for the paste and cook for a few mins, cool and grind to a puree.

3. To prepare the gravy, heat oil and butter in a pan, add in the cooked and blended spice mix and cook it for 2-3 mins.

4. Add in the salt, powdered spices and mix well. cook for 3-4 mins, simmer the gravy, add in some curd/ cream as desired to offer a creamy texture. Cook the gravy well until the oil starts leaving the sides.

5. Now add in the sliced boiled eggs and allow them to steep a little in the masala to get the flavours well balanced.

6. Finally add in the fresh coriander leaves and pack up the tiffin with the egg masala curry which goes with boiled rice as well or phulkas, rotis etc.

Ingredient Ideology | TURKISH DELIGHTS TO ENTICE THE TASTEBUDS By: Dr. Kaviraj Khialani- Celebrity Master Chef

TURKISH DELIGHTS TO ENTICE THE TASTEBUDS !

A Basic Introduction: One of my all-time favorite cuisines has been from Turkey, it is not only easy to prepare but has a lot of robust aromas and a great sense of satisfaction which is felt after cooking and serving it to food connoisseurs who do not only relish the tempting delicacies but also appreciate it and share its goodness with loves ones and friends. Turkish Cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. 

An Overview of Turkey and its Food Culture: Every country and or continent is known for a particular style of food, variety of ingredients available/ being grown or out-sources, etc which have influenced the food and recipes as well of that particular diaspora. The Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore, the residents developed dishes that rely mostly on corn and corn flour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottoman Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such as stuffed eggplant or bulgur pilaf with vegetables. In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods.

Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc. Dishes that require time and effort to prepare are not common at this meal. Meat-based dishes, as well as desserts, aren’t served at lunches. Dinners are usually a more elaborate and richer one because it’s the only time when family members have been working in fields or at another job all day come home together. In Turkey, there is another unofficial meal called “yatsilik” which is eaten after dinner around 9 or 10 pm. Nuts, dried, and fresh fruits are usually served with black Turkish tea. Some of the most common foods served for yatsilik are seasonal fresh fruits, dried plums, figs, dried fruit pulps (grape, apricot or mulberry), and nuts like pistachios, almonds, roasted chickpeas, roasted pumpkin seeds and sunflower seeds, walnuts, and hazelnuts. 

Turkish Bread:  Among the varied starch preparations, Bread is yet another indispensable part of every Turkish meal. This has been true for thousands of years, and it remains the most important component to every meal: breakfast or dinner, without bread your Turkish meal will lack something special. It is eaten, whether it is particularly suited to the meal, or not. Turkey has the highest bread consumption per person in the world. Bread consumption a year is 199.6 kg (440 lb) per person. Turkish people eat more than three times their own body weight in bread annually.

A few of the key ingredients used in Turkish cooking include:

Vegetables: okra, pea, green peppers, tomato, mallow, artichoke, carrot, cucumber, chicory, spinach, zucchini, cauliflower, celery, asparagus, cabbage, mushrooms, parsley, lettuce, potatoes, beets, eggplant, leek, arugula, garlic, purslane, onion, radish, Legumes: broad beans, beans, chickpeas, lentils, Meats: lamb, beef, chicken, fish

Spices: rosemary, red pepper, nigella seeds, thyme, cumin, mint, cinnamon, coriander, turmeric, sumac, black pepper, clove, poppy seeds, saffron, sesame seeds, Nuts: pistachios, chestnuts, almonds, hazelnuts, walnuts, Grains: rice, bulgur, Oils: Sunflower oil, olive oil, hazelnut oil.

Turkish Cuisine has a wide variety of foods, including cereals, pastries, vegetables, and self-growing herbs mixed with meat. There are also many soups and other traditional Turkish foods that incorporate butter, sunflower oil, and olive oil as an ingredient. Turkish cuisine has also its own unique types of healthy food, such as grape molasses, yogurt, bulgur, etc. Rice is used extensively in Turkish cuisine. It is featured in many of the stuffed meat and vegetable dishes as well as being served as pilaf, and Turkish people have very high standards for its preparation. A great-tasting pilav is proof of a Turkish housewife’s good cooking skills.

Pilaf in Turkey are usually cooked plain only with butter but there are also those exotic rice dishes flavoured with spice, nuts, and fruits—others made with meat, fish, and vegetables, are known as sultan pilavı. Pilaf’s are usually served as an accompaniment to the main course of meat or fish, but some more substantial pilaf’s, like yufkalı pilav and safranlı midyeli pilav can be served with a salad to make a full meal, iç pilavı, with currants, pine nuts, and calves liver, is served all over Turkey, especially on special occasions. Acılı Bulgur Pilavı is actually made with bulgur, or cracked wheat, which has a nutty flavor. Rice with chickpeas is a popular and nutritious type of rice dish in Turkey. In the summer, some pilafs are served cold with plain yogurt.

The preparation of pilaf is as much an art today in Turkey as it was in the sultan’s kitchen in Ottoman times.

Vegetarian in Turkish cooking: Turkey is no stranger to vegetable-based and vegetarian cuisine. The country’s cooking culture often uses vegetables and wild-grown greens, cooked as vegetarian dishes or with meat for the protein hit that can stretch precious supplies of food items like beans and rice. Aegean and Mediterranean regions are well known for their warm and sunny climate which allows growing vegetables year-round. Some of the most common vegetables grown and eaten in Turkey are zucchinis, eggplants, cauliflower, bell pepper, green beans, spinach, artichokes, carrots, and celery. Fresh vegetables are cooked in many ways, but they mostly fall into one of these categories: meatless vegetable dishes (including vegetables with olive oil), boiled, fried, and roasted veggies. Fried vegetables are usually served with garlic yogurt sauce. 

A typical vegetable dish is prepared with a base of olive oil, chopped onions, pepper paste or tomato paste (concentrated tomato sauce), and fresh tomatoes. Usually, the vegetables and hot water is added to this base and prepared as a pot dish. Minced meat can be added to most vegetable dishes except the ones cooked with olive oil. Olive oil dishes are also eaten cold and having meat in them is not a great idea.

Here are a few popular Vegetarian dishes from Turkish Kitchens:

Karniyarik: Large eggplant stuffed with ground beef, chopped-up onions, garlic, tomatoes, and green peppers and cooked in the oven.

Kizartma: Deep-fried vegetables (usually eggplant, zucchini, potatoes, and green peppers) served with yogurt sauce.

Mücver: Graded vegetable (the most popular one is zucchini) mixed with egg and flour and deep-fried.

Lahana Sarmasi: Rolled white cabbage, stuffing is usually with onions and rice and may have minced beef if preferred with meat.

Kapuska: Thin sliced white cabbage cooked with onions and tomato sauce. Can be cooked with minced beef or lamb.

Ispanak Yemegi: Onions, spinach, and rice cooked with tomato sauce (tomato paste). Usually eaten with garlic yogurt.

Türlü: A vegetable dish made with eggplant, zucchini, potatoes, tomatoes, and onion.

Meat Cookery in Turkish kitchens: From the delicious chicken dishes to beef and lamb, Turkish cuisine is definitely a carnivore’s paradise. The meat cooking methods are also varied – from roasted meats cooked in spiced sauces or stews with vegetables to skewered kebabs grilled over slow-burning coals. The kebabs and meatballs are two other very popular ways of preparing meats in Turkey.Almost every city in Turkey has its own style of kofte and kebab which consists of spiced chicken, lamb, or beef. Cooking lamb meat with bulgur, (cracked wheat) and legumes is also a common way of preparing main meals in Turkey. If the dish has lentils, beans, or chickpeas, as the dish is already very nutritious and can be made quickly, a small amount of meat is used just to give the dish a meat flavor.

Lamb was the most popular meat in Ottoman cuisine. The beef was only used to make sausages and dried meat (pastirma). In today’s Turkish cuisine, besides lamb, beef and chicken meat are also used in abundance. Especially chicken meat has become the most popular meat in Turkey in recent years due to its cheap price compared to red meat. 

 

Kebabs in Turkish cuisine:

In Turkey, kebab is cooked at home as well as in restaurants. It is either cooked on skewers over an open flame but it may also be prepared in pots drily without any water. The pot style kebabs are a more common type of kebabs cooked at home as it’s an easier way to prepare kebabs. Skewered kebabs often dined at restaurants, but they are also the quintessential dish for any family picnic where a mangal (barbeque) is ready with charcoal open flame. Kofte made with ground beef or lamb, grilled meats, skewered meats, and grilled tomato, peppers, and eggplant are also cooked for family picnics. Kebab generally refers to any dish of meat, fish, or vegetables, which are grilled on a skewer or roasted using a rotisserie. In Turkey, the word kebab extends to include any of these dishes cooked over, or next to, a flame. It consists of both small and large cuts of meat, as well as ground meat. Kebab in Turkey can be served on plates (known as porsiyon), in sandwiches, or even in wraps (known as durum).

1. Shish Kabab- A traditional and familiar Turkish kebab of meat and vegetables, generally cubed and threaded onto a skewer before being grilled and served with bread and rice with salads. Çöp şiş is a variety of this popular kebab, made with smaller pieces of meat and generally cooked on wooden skewers, as opposed to iron.

2. Adana Kabab- Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals. A milder version originates from a nearby town and is known as Urfa kebab. Both kebabs are served with grilled vegetables and bulgur pilaf.

3. Iskendar Kabab- This kebab inspired Iskender Efendi to invent the vertically cooking kebab and originates from his seaside hometown of Bursa. Iskender kebab is essentially döner kebab, served with a slathering of melted butter over a bed of bread, with yogurt on the side.

4. Doner Kabab- The World-famous Turkish kebab means ‘rotating’ kebab in Turkish. It is made from lamb, chicken, or beef, slowly roasted on a vertical spit, and then thinly sliced off. Döner is served on a plate with salad and rice or potatoes; in bread like a sandwich; or in a wrap known as durum.

Mezze and salads: Vegetables are a very important part of the Turkish diet, and fresh salads are an essential part of most meals. They are served with the main course. Most salads are simply made with leafy greens, tomatoes, cucumbers, green peppers, onions, and whatever other vegetables are in season. Salads made with beans, grains, and vegetables are frequently a part of a winter meze. Edible wild greens such as dandelions are often cooked and served cold with a drizzle of extra-virgin olive oil or lemon juice.

Olive oil in Turkish cuisine. Today, meze culture is very common in Turkish taverns and restaurants. Hot and cold Turkish mezes ordered to the table in small plates and are shared by everyone at the table. Turkish meze can be served with any kind of beverage. Turkish wines and Turkish raki, make great accompaniments to appetizer mezes. Wild herbs with yogurt sauce, pickles, ezine cheese, melon, vegetable dishes with olive oil, stuffed grape leaves, Haidari, lakerda, arugula salad, tomato and onion salad, roasted eggplant salad, marinated fish, octopus’ salad, shrimp cuts, sautéed wild herbs, pilaki, fava, olives, şakşuka, celery salad, artichokes with olive oil, ezme salad are the best examples of mezes in Turkey. Turkish people give careful consideration to the acid, fat, and salt ratio of the different mezes when ordering many of them together. Some of these mezes mentioned above are dipping mezes and usually served with toasted bread.

Turkish Sweets & Desserts: Baklava and kadayif, those sweet, nutty, flaky pastries, are the most familiar Turkish desserts to the rest of the world. The most famous baklava types are from the southeastern Turkish cities of Gaziantep and Urfa. They prepare it with painstaking care from rolling the thinnest possible sheets of fresh filo dough to selecting and grinding the nuts. Baklava, until the 1990s, was a celebration dessert in Turkey only served during the religious holidays of Ramadan and Sacrifice feast. 

There are 3 main types of Turkish desserts: Syrupy desserts: Syrupy desserts are desserts made with dough and usually by pouring sugar syrup on them. Baklava, tulumba, kadayif, sekerpare, lokum (Turkish delight), revani, irmik tatlisi, tas kadayif, lokma, and Burma are some of the popular syrupy deserts. Milky desserts: Milk desserts, which are lighter compared to syrupy desserts, are both easy to eat and easy to digest. Keokuk, sakizli muhallebi, sutlac, tavukgogsu, kazandibi, dondurma (Turkish ice cream), and gullac are some of the popular milk based desserts in Turkey. Fruit desserts: hosaf, komposto, kabak tatlisi, ayva tatlisi, pestil are among the popular fruit-based Turkish sweets. 

Turkish Beverages: It is common to think that as the majority of Turks are Islamic, alcoholic beverages wouldn’t be common. However, they’re just about equally available in Turkey as anywhere in Europe. Rakı and beer make up a large portion of alcohol consumption in Turkey. The country has long been producing great wines in a number of regions and wine production in Turkey also goes back thousands of years ago. In Turkey, there are two dominant types of non-alcoholic drinks: black tea and Turkish coffee. Turkish people also love to drink herbal tea as well, especially on cold winter days. Mint, sage, ginger, thyme, chamomile, rosehip teas are some of the popular ones.

  

Turkish Tea:

Turks love tea, and most Turks drink many cups a day. Turkish tea is always offered first to visitors and guests to all homes and businesses. Turks prepare tea by brewing it in a teapot (not with ‘tea bags’), preferably porcelain, over a kettle, and a perfectly brewed Turkish tea should be a deep red color. Although tea can be found served in porcelain cups at the major hotels and cafes, Turks prefer to have their tea served in glass cups. Although instant coffee (which Turks call ‘Nescafe’) is quite common, nothing can take the place of a good cup of tea. Tea gardens abound in Istanbul. These open-air gardens, usually located in areas with stunning panoramic views, also serve fruit juice, colas, and some Turkish food like sandwiches and ‘tost’ (grilled sandwiches). More traditional tea gardens serve their tea with a semaver (a metal teapot), and in some tea gardens, you’ll even find nargile (water pipe) for smoking an array of fruit-flavoured tobacco. The tea gardens of Moda and Emirgan are popular choices among café-goers.

Turkish coffee- Turkish coffee is served in small porcelain cups (resembling espresso cups) and always with a glass of water. It is not usually consumed with breakfast; but, more commonly, it is enjoyed after meals with something sweet, usually Turkish delight or chocolate. Turkish coffee is traditionally prepared in a small copper pot called a cezve, and is made by boiling an extremely finely ground coffee together with water and sugar. The coffee is served according to your taste – sade (without sugar) or sekerli (sweet). While drinking you should sip the coffee lightly, to leave the coffee grounds at the bottom of the cup. Afterward, you can perhaps find someone who can read your future from the coffee grounds, which is still very popular in Turkey among both the older and younger residents.

On a Concluding Note & A Few Notes to know of on a Turkish Table: Before eating the food in Turkey it is common for the chef and others at the table to wish each other ‘afiyet olsun’, which is essentially the same as saying bon appetite. As a complement to the chef, the diners at the table will also say ‘elinize saglik’, which literally means ‘health to your hands’ but is interpreted as a sign of endearment or ‘very delicious, well done’. Finally, before drinking, everyone will shout ‘serefe’, meaning cheers! As we all know India too has been widely open to accepting culinary heritage and recipes from across the globe and we do find a few restaurants/ outlets too in various parts of our country who serve a few of the well-known Turkish delicacies under various categories to relish at their very best!

Ingredient Ideology | THE TENDLI TRAIL, By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Tendli also called Ivy gourd, tindora is one of the most commonly available vegetable found in our local markets. while most of us do include it in our diets and recipes occasionally it is a very nutritious ingredient to include in various ways with a touch of innovation and little creative ideas Tendli or tindora regulates blood sugar levels in our system, improves digestion, prevents constipation and also is a heart healthy vegetable.

Tendli is rich in Vitamin C and is also regarded good for the eyes, and also assists in detoxifying our system as well. It is also known to increase metabolism levels in our body and is a good ingredient to consume for weight watching since it is low in calories.it is also rich in fiber, Vitamin B & iron content.

While most recipes with Tendli start with basic tempering with Indian spices and with a touch of hing, jeera and chilies, some also combine ingredients like coconut and curd too when working with Tendli based preparations. I enjoy Tendli aloo sukha subzi with a mild touch of home spices to accompany a nice dal fry and hot phulkas, besides having included in recipes with pasta, baked dishes, stuffing’s for parathas and continental dishes, Tendli is one ingredient which also goes well with Mexican, Spanish, Chinese and Thai recipes as well.

Here are some easy to make and healthy recipes with Tendli:

Recipe-1] Tendli Tamatar Ka Milan

Ingredients:

Tendli- 200 gm- cut into round slices

Oil-1 tsp

Ghee-1 tsp

Hing- ¼ tsp

Curry leaves- 8-10

Slit green chilies- 3-4

Tomatoes- 2 medium size, puree or grated.

Salt to taste

Turmeric powder-1/2tsp

Red chili powder-1/2tsp

Dhaniya powder-1 tsp

Kasoori methi- 1tsp

Water- ¼ cup

Roasted crushed peanuts- 2 tbsp.

Chopped coriander- 2 tbsp.

Lime juice- 1tbsp.

To serve with –chapattis, phulkas, ideal for tiffin.

Method:

1. Prepare all the ingredients and keep aside.

2. Heat oil add in the ingredients for the tadka and cook for 10 seconds, add in the sliced Tendli and tomatoes.

3.Now add in salt and all powdered masala, methi and bhunofy for 2 mins, add in the roasted crushed peanuts.

4. Add little water cover and cook in steam for 10-15 mins, add lime juice and coriander leaves mix, serve hot with rotis, raita and salad.

Recipe-2] Tendli Ka Khush Mijaaz Pulao

Ingredients

Tendli- 200 gms- sliced vertically.

Basmati rice- 1 and half cup

Oil- 1 tsp

Ghee-1 tbsp.

Shahi jeera/ jeera- 1 tsp

Ginger- 1 tsp sliced

Green chilies- 2-3 slit

Onion- 1 small sliced

Tomato- 1 med size chop

Salt to taste

Turmeric powder- 1/2tsp

Red chili powder-1/2 tsp

Methi leaves- ½ cup fresh

Coriander leaves- 1/2cup fresh.

Garam masala powder-1/2 tsp

Water as needed to cook the pulao

To garnish-fried brown onions/fried nuts.

Method:

1. Prepare all the ingredients for the pulao.

2. Soak the rice, heat oil and ghee in a pan add the ingredients one by one and saute for 15 seconds.

3. Add in the Tendli and fry them for 1 min, add in the drained rice, salt and all the masala and methi-coriander.

4. If desired add some more veggies like carrots, peas, capsicums, soy chunks etc.

5. Add in double the amount of water cover and cook in dum, or use a cooker and allow 2 whistles.

6. Serve the pulao hot garnish with fried onions/nuts with a bowl of chilled boondi aloo raita, papad and pickle.

Recipe-3] TENDLI AUR VATANE KI SUBZI

Ingredients:

Tendli- 150 gms sliced

Boiled white vatana- 1 cup

Oil- 1 tbsp.

Ghee- 1 tsp

Curry leaves- 10-12

Red chili- 2 no slit

Hing- 1 pinch

Ginger- chili paste- 1 tsp

White sesame seeds/til- 1 tsp

Mustard seeds-1 tsp

Chopped onion- ½ cup

Chopped tomato-1/2 cup

Fresh coconut- ½ cup

Curd- ½ cup beaten

Salt to taste

Turmeric powder- 1/2tsp

Aamchur powder- ½ tsp

Dhaniya jeera powder-1 tsp mix

Garam masala powder-1/2 tsp

Fresh coriander- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil and ghee in a pan add in the ingredients for the tadka one by one and add in the onions and saute until light brown, add tomatoes, salt and masalas, add in the coconut and beaten curd, boiled vatana and sliced Tendli.

3. Mix all well and allow to cover and cook for 15-20 mins in steam, stir occasionally and add little water if needed.

4. Serve hot garnished with fresh coriander leaves, roasted peanuts, enjoy this recipe with hot rotis/parathas, kulchas along with a bowl of salad and papad.