Ingredient Ideology | Italian Delights By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The food of Italy is world famous and we all have tried the varieties and popular favourites from this cuisine. The pizzas, pasta, risotto, Italian stews, starters like antipasti, Italian baked dishes, the fresh pesto sauce, not to forget the Italian wines, cheese, breads & desserts! there is so much to pick & choose to relish this delectable cuisine. 

The basic ingredients which we usually come across in an Italian kitchen include the extra virgin and varieties of olive oil for it adds a unique flavor to the food, the fresh herbs ideally grown in kitchen backyards and in house varieties from basil, thyme, oregano, rosemary and the mixed blends are great to add into Italian foods. Garlic, onion, tomatoes, chili flakes, fresh choice of veggies from zucchini, broccoli, asparagus, baby carrots, potatoes, eggplants are a few of the popular ones used.

Non-vegetarian options include the poultry, eggs, fish and seafood, red meats are preferred as well in stews and marinated grilled and served as main meals too with complimenting wines. Italian national favorite soup minestrone is a must have, healthy and nutritious as it is offers a good balance of nutrients and great for the taste buds. Breads like focaccia, panini, sun-dried tomato- olive bread, ciabatta, herbed rolls are amazing to use for sandwich making. Italian desserts like tiramisu, Pannacotta, cassata are some well known ones as well.

Here are a few recipes from Italian cuisine to give a try!

Recipe-1] ROASTED PEPPER & TOMATO SOUP

Ingredients

Red capsicum-1 no

Red, ripe tomatoes- 3-4 no

Garlic- 4-5 cloves

Onion-1 small chopped

Celery- 1 stalk, chopped

Salt and crushed black pepper to taste

Fresh basil- 10-12 no

Veg stock- 3 to 4 cups

Tomato puree-2-3 tbsp.

Chili flakes-1/2 tsp

Refined flour- 1 tbsp.

Butter-1 tsp

Olive oil-2 tsp

Fresh cream-2 tbsp.

Grated parmesan/cheese-2 tsp

To serve with:

Herbed croutons- ½ cup toasted/fried/baked.

Method:

1. Assemble all the ingredients for the soup.

2. Apply a little olive oil on the red capsicums and tomatoes and place them in an oven to roast for 20-25 mins or on a live flame until charred a little from all sides, remove and process in a mixer jar and keep aside.

3. Heat oil and butter in a pan add in the garlic, onions and saute them well add in celery, the flour and saute for 12-15 seconds, now add in the pepper-tomato puree and little stock as well to adjust the texture for the soup.

4. Add in the salt, pepper, basil leaves, chili flakes and allow to boil, simmer for 12-15 mins and strain if desired and blend in the fresh cream bring back to a boil and serve hot garnished with herbs, cheese and the croutons to go along.

Recipe-2] PESTO TOSSED POTATOES

Ingredients

Baby potatoes-400 gm. Boiled and peeled.

For the pesto sauce:

Fresh basil leaves- 1 cup

Garlic- 3-4 cloves

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water- 2 tsp

Lime juice-2 tsp

Grated cheese/parmesan-2 tbsp.

Pinenuts/cashew Tukda/ walnuts- 2 tbsp.

To toss along with the pesto potatoes:

Cherry tomatoes- 4-5 no cut 1 x 2

Black olives- 2-3 sliced

Green olives- 2-3 sliced

Fresh micro-greens- 2 tbsp.

Method:

1. Assemble all the ingredients for the dish.

2. Combine all the ingredients for the pesto sauce into a jar of mixer grinder/food processor and churn it up into a nice green sauce.

3. Remove it into a bowl adjust the seasonings to taste and keep it chilled until used.

4. Just before serving add the boiled potatoes to a mixing bowl add salt and pepper to taste, add in the pesto sauce, cherry tomatoes, olives and give it a nice toss.

5. As an option we can also add some more shavings of parmesan cheese and micro-greens and serve it immediately with some nice crusty toasted herbed rolls.

Recipe-3] PASTA IN HERBED TOMATO SAUCE

Ingredients

Boiled penne pasta- 2 cups

Olive oil-2 tsp

Garlic- 4-5 cloves, chopped

Onion-1 small, chopped

Tomatoes- 4-5 medium sized, blanched and puree.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Veg stock- 1 cup

Refined flour-1 tsp

Butter-1 tsp

Fresh cream- 2 tbsp.

White sauce-1/2 cup 

Cheese-1/4 cup, parmesan or processed.

Fresh herbs to garnish.

Olives- black/green as needed.

Assorted blanched veggies- ½ cup- broccoli, bell peppers, asparagus etc can also be added to the pasta for more color, texture & taste.

Method:

1. Pre-prep all the ingredients for the pasta recipe and make it on the spot just before serving.

2. To prepare the sauce for the pasta, heat olive oil in a pan add in the garlic and onions, give it a nice saute for 1 minute, add in the refined flour and saute it for 20 seconds, add in the tomato puree, salt, pepper, mixed herbs, chili flakes and mix well, bring to a boil and simmer for 12-14 mins add a little veg stock to adjust texture.

3. Now add in the fresh cream, white sauce and little cheese and blend it all well into the sauce bring it to a boil and add in the boiled penne pasta and olives/ assorted veggies of your choice and adjust seasonings to taste.

4. Cook them altogether for another 2 mins and serve it hot into a pasta plate and garnish with grated parmesan cheese, olives, fresh herbs.

Recipe- 4] BRUSCHETTA AL FRESCO

Ingredients

For the base of the bruschetta:

French bread- 10-12 slices

To spread on the base:

Butter- 2 tbsp./Olive oil- 2 tsp + garlic- 1 tsp chopped + salt and crushed black pepper + mixed herbs- ½ tsp + chili flakes-1/2 tsp all the ingredients to be mixed well and applied on the slices and lightly toast them and keep aside.

For the topping:

Olive oil-2 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped

Tomatoes-2 no, blanched, peeled and roughly cut.

Sliced mushrooms-1 cup- optional can be added.

Salt and crushed black pepper to taste

Sliced black and green olives- 3-4 each

Mixed herbs-1/2 tsp or fresh basil- 8-10 leaves

Chili flakes- ½ tsp

Cheese- 2 tsp cream cheese/ grated cheese- 2 tbsp.

Capsico sauce/ tabasco sauce- 1 tsp

Method:

1. Pre-prep all the ingredients and keep ready for the topping.

2. In a pan heat oil and saute the garlic, onions and add in the cut tomato pieces, sliced mushrooms if being used may be added, salt, pepper, herbs, chili flakes and cook for 2-3 mins.

3. Turn off the flame, add in the Capsico sauce and cheese and mix lightly, just before serving place the topping at room temperature on the slices of bread and garnish with olives/herbs and serve.

Recipe-5] CHICKEN MUSHROOM RISOTTO

Ingredients

Arborio rice/ white rice- 1 cup

Olive oil- 2 tsp

Butter- 2 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Garlic- 3-4 cloves, chopped

Onion-1 small, chopped

Celery- 2 tsp chopped

Salt and pepper to taste

Sliced fresh button mushrooms- 1 cup or 8-10 no

Boneless chicken cubes- 1 cup/ 150 gms.

Veg/chicken stock -3-4 cups

Mixed herbs-1 tsp

Chili flakes-1/2 tsp

Fresh basil- 4-5 no

White sauce- 1 cup

Fresh cream-2 tsp

Grated cheese/ parmesan- 2 tbsp.

Sliced olives- black/green 3-4 no

Cherry tomatoes- 4-5 no.

Method

1. Assemble all the ingredients for the risotto recipe.

2. Clean the rice and keep aside, the white rice can be washed and soaked for 10 mins in water.

3. To start with the risotto, heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.

4 Add in the Arborio rice/ drained white rice, sliced mushrooms and boneless chicken cubes, salt, pepper, herbs, chili flakes and white wine if preferred 2 tsp can be added.

5. Saute all of it well for 2 mins, 1 and half cup of stock and bring to a boil also add in ½ cup white sauce and simmer and allow to cook until rice and chicken are done.

6. Lastly add in the fresh cream and cheese, olives and cherry tomatoes and garnish with fresh herbs, cheese and serve hot.

Recipe- 6] BLUEBERRY PANNACOTTA

Ingredients

Blueberries- fresh or frozen – 1 and half cup

Castor sugar- ¼ cup

Cooking cream/ heavy cream- 2 cups

Gelatin- 2 tsp

Vanilla essence-1 tsp

Crunchy nut praline- 2 tbsp. crushed for the garnish

Tinned cherries- 4-5 no for garnish

Mushy blue berries- 2 tsp for garnish.

Method:

1. To start with the panna cotta recipe in a bowl combine together the blueberries and sugar and mix well, keep aside for 20-25 mins.

2. In a saucepan, place the berry sugar mixture and using a wooden spoon mix it gently in order to blend and mash simultaneously.

3. Reduce the flame and allow to get to a nice syrup kind of texture add in the gelatin at this stage and stir well allowing it to mix.

4. Add in half the quantity of the cooking heavy cream into the saucepan and mix well, simmer and keep stirring in order to mash up the berries completely.

5. Strain the above mixture into a separate bowl and now add in the vanilla essence and the remaining half heavy cream and mix it all up well.

6. Set the panna cotta into individual serving bowls/ dessert cups and chill for 3-4 hours and serve garnished with some more mushy berries or some crunchy nutty praline/ cherries etc

Ingredient Ideology | Boasting On Bitter Gourd Power House of Nutrients beneficial for us By: Dr. Kaviraj Khialani- Celebrity Master Chef

Bitter gourd also called as Karela in India has been said to be found originating in Kerala from where it was later introduced to china around 14th century making it one of the staple vegetable across cuisines around south Asian countries. It is also called as bitter melon; this bright green super bitter vegetable is perhaps the least favourite of all many around the world! Not to forget every coin has two sides while on one side most people put away karela and have a weird expression to simply its name being taken on the other hand it is loaded with goodness which can be helpful for our body in many ways.

We also come across conversations when we speak about karela where the elders in the house grandmothers and mums would speak about its benefits and include it in daily cooking once in a while the mere fact that the word bitter attached to it kept it away from many of us. In reality I would personally recommend each one of us to try this vegetable and adapt to its taste and must include it in our routines since it is not fair being ignored or being kept away.

A Few Health Benefits of Bitter Gourd or Karela:

• It comprises of various vital nutrients including magnesium, iron, potassium.

• It is rich in Vitamin C, Vitamin B1, B2, B3 & B9.

• Bitter gourd is a rich source of good dietary fiber.

• It is said to bring down cholesterol levels in our body.

• Bitter gourd is rich in iron content and also a good immunity booster besides being good for the heart as well.

• Karela is also regarded good for our eye health and vision.

• It helps maintain blood sugar and is also a blood purifier.

• Karela is said to be good for the liver and gout health.

• It is also considered good for our skin health & helps keep the glow on.

• Karela is also good for weight management & loss.

• It is also an anti-fungal agent in our body.

         Culinary Uses of Bitter Gourd or Karela:

• Karela has been one of the most commonly used vegetables in our Indian kitchens and from simple karele ki subzi in pyaaz tamatar ka masala to bharwan or stuffed karela, karele ke chips are also popular.

• Bitter gourd or karela has also been popularly used in making juice which is considered good for diabetic patients, besides we also have sukhe masale wala karela, karele ki tikiya, we also have a few recipes in which we use karela in curries as well in a nice mild gravy.

• Karela muthiya, karele ka kofta, besan aur karele ka saalan, karela stuffing goes well into a paratha as well for a change, karele ka achaar, small baby karela can also be cooked in coriander and garlic masala too, karela batata nu shaak and karela with chana dal/ moong dal also comes out well.

• Speaking of it on a global culinary platform it also has been recognized in many cuisines in the form of adding a good eye appeal in plating and decorating meals as well. A bitter gourd salsa with sun dried tomatoes and garlic in olive oil tastes amazing with corn chips.

• Stuffing of bitter gourd is followed internationally as well just that the fillings change into more exotic ingredients like cream cheese and wild mushrooms, chicken mince and olive and pepper stuffing.

• Bitter gourd goes well in a fried rice and stir fried noodle concept as well combining it with a variety of flavors and veggies, sauces and condiments just brings out the taste.

• Exploring and experimenting is the key to adapting to this super beneficial ingredient and try doing it in variety of sauces in the form of baked dishes, stews combine it with chickpeas/beans of your choice too.

• A bitter gourd salad is also popular and dressings including mustard/vinegar/lime/seasonings like sea salt/ pink salt, crushed black pepper, add ons like jalapeno peppers, olives and gherkins also bring out its taste well.

• I have also tried doing a stuffed karela with filling of boiled mashed potato and peas spiced Indian style and cooked it in an onion tomato masala and layered to into a dum biryani concept as well and served it with a birishta- brown onion raita with anar in it.

Here are a few of my favourite recipes with Bitter Gourd / Karela:

Recipe-1] ACHARI MASTI WALE KARELE

Ingredients:

Karela- 250gms, washed, do not peel, slice apply little salt and keep aside for 20 mins, scrub well with hands rinse under running water.

Oil/ghee- 2 tsp

Jeera- ½ tsp

Ginger- garlic paste- 1 tsp

Chop green chilies- 1 tsp

Onion chop- 1 cup

Tomato- ½ cup puree- fresh

Salt to taste

Turmeric powder- ½ tsp

Red chili powder- ½ tsp

Dhaniya powder- 1 tsp

Water as needed

Aam ka achaar- 2 tbsp. chop

Fresh coriander leaves- 2 tbsp.

Lime juice- 1 tsp

Sugar-1/2 tsp or jaggery-1 tsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee and saute the ingredients one by one.

3. Light brown the onions, add tomato puree and salt, all masalas and cook for 2-3 mins, add in the sliced karela, cover and simmer for 10 mins.

4.Add little water as needed to cook it in steam, once cooked after around 20 mins, add in the aam ka aachar and coriander and mix well and simmer for 2-3 mins more, sprinkle lime juice and add sugar or jaggery mix and serve hot with phulkas, rotis, parathas.

Recipe-2] KARELA AUR CHANE KI DAL KA DALCHA

Ingredients:

Karela-250 gms, do not peel, wash and cut into cubes and apply salt for 20 mins, scrub well and rinse under running water and use

Chana dal- ½ cup soaked for 30 mins.

Oil/ghee- 2 tsp

Hing- ¼ tsp

Jeera- ½ tsp

Curry leaves- 5-6 no

Slit red chilies-2 nos.

Ginger garlic – 1 tsp chop

Chop onions- ½ cup.

Turmeric powder-1/2 tsp

Garam masala powder-1/2 tsp

Dhaniya powder- 1 tsp

Aamchur powder- ½ tsp

Tamarind pulp-2 tbsp.

Sugar/jaggery-1 tsp.

Coriander leaves- 2 tbsp. chop

Water- as needed.

Fried brown onions- 2 -3 tbsp. for garnish.

Method:

1. Prepare all ingredients for the recipe.

2. Heat oil/ghee add in the tadka ingredients one by one and saute, add onions and lightly brown them add in the dal, karela and salt, powdered spices and bhunao for 1 -2 mins.

3. Add water as needed and using a steam pan/cooker allow the dish to cook for 15-20 mins.

4. Check if the dal and karela are soft in texture, now add in the tamarind and sugar/jaggery and mix well, check for salt.

5. Add in the coriander leaves and fried brown onions as well for garnish and serve hot with chapattis/ rice or missi rotis.

Recipe-3] INDO – FUSION KARELE KI SUBZI

Ingredients:

Karela-250gms sliced and apply salt, keep aside for 20 mins, scrub well and rinse under running water and parboil for 10 mins in water, remove and keep aside.

Oil/ butter/ghee- 1 tbsp.

Mustard seeds- 1 tsp

Slit green chilies -2 no

Garlic cloves-2-3 sliced

Ginger- 1 tsp sliced

Spring onions- 2-3 chop

Potato- 1 small cubed and boiled

Soy sauce- 1 tsp

Red chili sauce- 1 tsp

Water- ¼ cup

Salt and black pepper to taste

Roasted peanuts-2 tbsp.

Green capsicum cubes- ¼ cup

Corn flour water solution- 2 tsp to thicken if needed.

Chili flakes and herbs to flavor as needed

Fresh basil/coriander leaves- 1 tbsp.

Sugar/ honey- ½ tsp as needed

Use schezuan sauce or sweet n sour sauce as well for options.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/butter add in the garlic, ginger, chili and onions and saute well for 1 min.

3. Add in the karela, potato, capsicums and seasonings, herbs etc and saute well.

4. Cover and simmer for 4-5 mins, add in the sauces and little water and allow further cooking for 2 mins, add corn flour water solution to thicken slightly.

5. Garnish and serve hot with steamed bread/ garlic bread/ cheese kulchas.

Recipe- 4] SOY AUR KARELE KA DUMDAAR KEEMA

Ingredients:

Karela- 250 gms wash and roughly chop do not peel add little salt and keep aside for 20 mins, scrub well with hands and rinse under running water and use.

Oil/ ghee- 1 tbsp.

Ginger-garlic-chili paste- 1 tbsp.

Onion- 1 chop

Tomato- 2 chop

Salt to taste

Red and green chilies as per taste

Soy keema- 100 gms, soaked in warm water for 10 mins.

Turmeric powder-1/2 tsp

Red chili powder- ½ tsp

Dhaniya jeera powder- 1 tbsp. mix

Water as needed

Kasuri methi-1 tsp

Aamchur powder- ½ tsp

Roasted crushed peanuts- 2-3 tbsp.

Coriander leaves- 2 tbsp. garnish.

Method:

1. Prepare all ingredients for the recipe.

2. Heat oil/ghee in a kadai add in the ingredients one at a time, lightly brown the onions, add tomato, methi, all masalas and salt.

3. Add soy keema and karela and bhunao for 2 mins, try using soy chunks as well and some veggies like carrots, peas etc as well, add little water and cover and cook in steam or pressure cook for 3 whistles.

4. Now check for salt, add aamchur power, coriander and peanuts and mix well. Serve hot with rotis/ makkai ki roti/ laccha parathas.

Ingredient Ideology | Monsoon Special: Chaat Pe Charcha!!! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Chaat is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavour, though some chaat are sweet. Chaat is also referred to as a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. The different kinds of Chaat names from the collection are Aloo and Peas Chaat, Aloo Paneer Chaat, Sprouts Chaat, Raw Mango Chaat, Palak Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Oats Chaat, etc. There are almost more than 500 varieties of Chaat across the country in various states, cities and smaller places as well. In India, “chaat” is a word that describes more than just a set of snacks: It's a way of life, and a category of food that hits practically every element that makes something crave able—sweet, sour, tangy, spicy, and crunchy.

The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi Bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkis or samosa. There are those who say the word chaat originated from its literal meaning 'to lick'. It was so delicious that people licked their fingers and the bowl made of peepal leaves, called donas, in which it is often served. Others think it originated from the term chatpati (tangy). However, no one truly knows the origin.

Though Chaats are prepared with a mixture of various ingredients yet, they are not so unhealthy to eat. But, there is Chaat like Aloo Tikki chaat and samosa chaat can be unhealthy especially for the people who are trying to lose weight. In short, Samosa Chaat is made when samosa is broken into bite-sized pieces and served with masala, chutney, and spices. Even though it's amazing street food, it can also be made at home. It's the perfect dish to experiment with because there are so many different sauces and spices to try it with.

Here are a few easy to toss- mix- assemble and relish options for a Sunday evening with Chaats:

Recipe-1] CHATPATA MAKKAI WALA CHAAT

Ingredients:

Oil-2 tsp

Ginger-1 tsp chopped

Green chili-1 tsp chopped

Onion-1 small chopped

Tomato- 1 small chopped

Mint leaves- 8-10 no

Coriander leaves- 1 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 tsp

Tomato ketchup-1 tsp

Red chili sauce-1 tsp

Aamchur powder-1/2 tsp

Imli chutney- 2-3 tsp

Flat papdis- 4-5 no

Nylon sev- 2-3 tbsp.

Fresh anardana- 2-3 tbsp.

Method:

1. boil the American sweet corn until tender and keep aside.

2. prepare all the cutting- chopping of the ingredients as listed, keep it all chilled until used.

3. heat oil add ginger, chilies, corn and saute for a few seconds, add salt to taste, lime juice, chaat masala and all other sauces and flavourings.

4. add in the boiled corn, onions, tomatoes, mint, coriander leaves and give it all a nice mix. Add in boiled potato cubes as well for a little more volume in the chaat.

5. toss the chaat well just before serving and assemble it all on a serving plate and garnish with anardana, coriander, imli chutney and serve it chilled.

Recipe-2] KALA CHANA FIRANGI CHAAT.

Ingredients:

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Kala chana- 2 cups boiled

Boiled potatoes-1 cup peeled and diced

Salt to taste

Black pepper to taste

Chaat masala-1/2 tsp

Schezuan sauce- 2 tsp

Lime juice-2 tsp

Tomato ketchup-1 tsp

Onions-1 small chopped

Tomatoes-1 small chopped

Coriander-2 tbsp. chopped

Mint leaves- 8-10 no

Lightly toasted peanuts- 2-3 tbsp.

Method:

1. prepare all the ingredients for the chaat masti mazaa for Sundays.

2. in a mixing bowl toss up together the ingredients for the chaat one by one, add

In seasonings to taste, sauces, chutneys and mix well.

3. add in the variety of veggies as per taste and give them all a nice mix.

4. add in a little cream cheese as well to balance the spice if needed.

5. garnish the chaat well with elements like sev, puries, coriander, chaat masalas and chutneys and offer them immediately garnish with toasted or roasted peanuts, mint, coriander and serve chilled.

Recipe- 3] MAKHANA MASTI CHAAT

Ingredients;

Makhanas- lotus seeds-1 cup

Oil-2 -3 tsp

Salt to taste

Black pepper- to taste

Lime juice-2 tsp

Peanut butter- 2-3 tbsp.

Boiled corn-1/2 cup

Boiled potatoes-1/2 cup diced

Cucumber-1/2 no peeled and cut

Tomatoes- ½ cup diced

Boiled chicken cubes- ½ cup

Sliced chicken sausages-1/2 cup

Tomato ketchup-2- 3 tsp

For more options on veggies:

Saute sliced zucchini

Sliced saute mushrooms

Sliced black and green olives

Fresh herbs/ parsley/ micro-greens

Method:

1. prepare all the ingredients for the chaat recipe as listed.

2. lightly toast the makhanas in oil on a medium flame and add a little salt and pepper into the makhanas and remove, allow to cool.

3. in a mixing bowl, combine together all the ingredients for the makhana chaat recipe. Start with the basic ones, add the sauces, ingredients to flavour the makhanas. I personally also tried it with peanut butter with tomato ketchup, a dash of imli chutney and mint- coriander.

4. add in the chutneys, seasonings to taste and give it all a nice toss and set the chaat into small bowls, add makhanas towards the end and sprinkle some more chaat elements onto the chaat bowls and serve it immediately.

5. for garnishing Chaats we can also use grapes, kiwi, berries, orange segments, cubed papaya etc can also be an option to be used in Chaats.

Recipe- 4] PAKODE WALI CHAAT

Ingredients:

Assorted pakodas- onion bhajiyas, potato bhajiyas, moong dal pakodas,

Mix veggie pakodas, paneer pakodas, boiled egg pakodas, chicken pakodas etc can be used.

Onions- ½ cup chopped

Tomatoes-1/2 cup chopped

Mint leaves- 8-10 no

Coriander leaves-2 tbsp. chopped

Peanut butter chutney-2-3 tbsp.

Red chili sauce-1-2 tsp

Garlic red chili chutney-2-3 tsp

Imli chutney- 2-3 tsp

Curd- ½ cup beaten.

Chaat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/2 tsp

Lime juice- 2-3 tsp

Fresh fruits- pomegranate seeds or sliced dragon fruit.

Method:

1. to prepare the chaat elements, ensure all the ingredients are freshly cut and kept chilled.

2. choose between the pakodas as per choice and taste. Take 2-3 varieties of the pakodas for this chaat recipe.

3. the chaat is to be assembled just before serving, we need to keep all the choice of toppings, chutneys etc ready with us for this session.

4. the pakodas can be fried and assembled as chaat while they are a little warm as well similarly the moong dal pakodas can also be served while a little warm with toppings.

5. ensure the elements of the chaat are handy and ready to use once we start the assembly process. Add the toppings randomly on the pakodas, use squeeze out bottles to remove out the assorted topping sauces, chutneys etc on the chaat.

6. garnish the chaat with assorted garnishes from the classics to the creative ones and make it look nice, attractive and tempting.

Recipe- 5] PEANUT WALI KHASTA MAZAA CHAAT

Ingredients;

Peanuts- 1 and a half cup, boiled, fried/ roasted.

For non-veg- boiled/grilled/tandoori chicken sliced

For veg- paneer tikka- cut sliced/ cubes

For the chaat dressing:

Oil-1 tsp

Imli chutney-2-3 tbsp.

ginger juliennes-2-3 tsp

lime juice-2-3 tsp

mango pickle masala-2 tsp

tomato ketchup-2-3 tsp

raisins- 2-3 tsp

date puree-2-3 tsp

white vinegar-1 tsp

brown sugar-1- 2 tsp

mint and coriander- 2-3 tbsp.

onions- ½ cup chopped

tomatoes- ½ cup chopped

green chilies- 1 tsp chopped

chaat masala-1/2 tsp

salt and crushed pepper to taste

method:

1. prepare all the elements for the chaat and keep it all ready to toss.

2. choose between the veg and non-veg options for the chaat combination.

3. peanuts are a good choice to add into chaat and goes well with potatoes, boiled chana, 

Rajma, chauli etc.

4. assorted fruits like apples, pears, orange segments, ripe papaya cubes, grapes etc.

5. add in the assorted chutneys, sauces, chaat ingredients as needed and give it all a nice toss.

6. we can also use papdis, sev, bhujiya, crushed mathhri and other crunchy stuff as well like soya sticks, namkeen chiwda etc can also add taste and volume into the chaat. Garnish and serve immediately.

Recipe- 6] RAJMA AUR KAIRI WALI CHAAT

Ingredients:

Boiled rajma- 2 cups

Boiled cubed potatoes- 1 cup

Onion-1/2 small chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Lime juice- 2 tsp

Chaat masala powder- ½ tsp

Kala namak- ½ tsp

Raw mango- ½ cup cut

Imli chutney-1/4 cup

Green chutney- ¼ cup

Tomato ketchup-1 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/4 tsp

Flat papdi-1/2 cup

Nylon serv-1/2 cup

Assorted fruits-1/2 cup cut

For garnish- 

Assorted nuts

Assorted greens

Sliced dates

Method:

1. prepare all the ingredients for the chaat and ensure they are all cut and kept chilled.

2. boil the rajma and keep aside, boil potatoes and peel, cut into cubes and keep aside.

3. prepare all the other ingredients as well for the chaat and keep it handy.

4. fruits, garnishes, toppings, options for veg and non-veg need to be checked.

5. just before serving the guest. We need to add everything from rajma to veggies and kairi into the mixing bowl and add 

Seasonings, chutneys, sauces as per taste and give it all a nice toss, mix.

6. assemble the chaat into small glasses, mini portion bowls etc and place colorful garnishes on the chaat and ensure it is looking fresh. Serve the chaat immediately and relish it.

Ingredient Ideology | Monsoon Special: Soups To Sojourn By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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

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

While we hear of clear soups, cream soups, puree soups, broths, hot and cold soups, ethnic and international favorites from many countries like minestrone soup from Italy, french onion soup from France, mulligatawny popular from south India and sri-lanka, seafood chowder soup from America, the chilled refreshing soup called gazpacho from Spain and Manchow, hot-n-sour, shark fin soup from china to name a few!

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

Here are a few simple- easy and healthy soup recipes for our readers:

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp shredded

Green chilies- 1 tsp chopped

Spring onion- 2-3 sliced

Carrots- ¼ no shredded

Celery-1 stalk, chopped

French beans-3-4 sliced

Capsicums-1/2 no shredded

Boiled noodles- 1 cup

Boiled shredded chicken- 1 cup- optional

Salt and pepper to taste

Chili flakes-1/2 tsp

Soy sauce- 2 tsp

Schezuan sauce-2 tsp

Water/chicken stock- 2-3 cups

Corn flour-2 tbsp. solution to thicken

Spring onion greens-2 tbsp. for garnish.

Method:

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

2. Add in the assorted veggies and saute for 30 seconds, add in the water or stock, salt, pepper, chili flakes, sauces bring to a boil, simmer for 3-4 mins.

3. Add in the corn flour solution and mix well slightly thicken the gravy in the pan add in the boiled noodles and chicken pieces if desired or else serve with vegetables. Cook all of it together for 2-3 mins and serve hot garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil-1 tsp

Butter-1/2 tsp

Garlic-2-3 cloves- sliced

Onion-1 med sized, sliced

Potatoes-1-2 medium sized, peeled and chopped

salt and pepper to taste

mixed herbs-1/2 tsp

chili flakes-1/2 tsp

water/veg stock- 3-4 cups

almond/ cashew paste-2 tsp

white sesame seeds/ flax seeds/ sunflower seeds- 2 tsp

parsley-2 tsp chopped

cream-2 tsp

method:

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

2. Heat oil and little butter in a saucepan add in the garlic, onions, potatoes and saute them for 1 min.

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

4. Cool it down a little and puree the soup, strain it and bring it back to a boil add little water or stock if needed, add in the cashew/almond paste, cream and check for seasonings.

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

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil- 1 tsp

Butter-1/2 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Curry leaves- 4-5 no

Turmeric powder-1/4 tsp

Onion-1/2 no chopped

Water/veg stock- 3-4 cups.

Yellow pumpkin- 150 gms peeled, chopped

Potatoes-1-2 small, peeled and chopped

Coconut milk-1/2 cup thick

Almonds/cashews/walnuts- 2 tsp chopped.

Sunflower seeds/chia seeds- 1 tsp

Coriander/parsley-2 tsp chopped.

Method:

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

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, curry leaves, ginger, chilies, onions and saute for a minute.

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

4. Add water/stock and bring to a boil, simmer for 20 mins.

5. Cool, remove the Bayleaf, puree and strain the soup and bring it back to a boil, add in the nuts, seeds and adjust the texture, add coconut milk, mix and simmer for 3-4 mins.

6. Serve hot garnished with fresh coriander/parsley/coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil-1 tsp

Butter-1/2 tsp

Garlic- ½ tsp chopped

Ginger- 1 tsp chopped

Green chilies- 2 slit

Onion-1/2 no chopped

Broccoli-1/2 cup florets

Carrots-1/2 cup sliced

Zucchini-1/4 cup cubes

Boneless fish cubes-1 cup

Cleaned prawns-1/2 cup

Salt and pepper to taste

White wine-2 tsp 

Water/stock- 3-4 cups

Coconut milk-1 cup thick

Thai red curry paste- 2 tsp

Lemon grass-3-4 pieces

Fresh basil-3-4 no.

Corn flour solution-2 tbsp.

Lime juice-1 tsp add and serve

Roasted crushed peanuts-2 tsp.

Method:

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

2. Heat oil and butter in a pan add in the ginger, garlic, onions, chilies and saute, add in the lemon grass, basil, Thai curry paste and little water or stock and cook for 1-2 mins.

3. Add in the assorted veggies, salt and pepper to taste and allow to simmer and cook for 8-10 mins until just done. Now add in the wine, prawns and fish and carefully mix them in allow to cook for 3-4 mins on a medium flame.

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

Recipe-5] VEGGIE WONDER SOUP

ingredients

oil-1 tsp

butter-1/2 tsp

Bayleaf- 1 no

Peppercorns-2-3 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Red chilies-1-2 slit

Onions-1/2 no chopped

Potatoes-1 med sized, peeled and cubed

Green peas-1/4 cup boiled

Babycorn-2-3 sliced

Mushrooms-2-3 sliced

Carrot-1/2 no sliced

Salt and pepper to taste

Water/veg stock-2-3 cups

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Cashew/almond paste-2 tsp

Milk-1/2 cup

Cream-1 tbsp.

Coriander/parsley-2 tsp chopped.

Method:

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

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, ginger, red chilies and onions and saute for a few seconds.

3. Add in the assorted veggies of your choice, add seasonings, herbs, and flavor the soup as desired with powdered spices.

4. Add in water/stock bring to a boil, simmer for 15-20 mins and add in the milk, cream, cashew/almond paste and slightly thicken up the soup and simmer for 3-4 mins.

5. Check the soup for texture, salt and balance and adjust it accordingly. Add some parsley/coriander/seeds/nuts/micro-greens etc and serve the soup hot.

Ingredient Ideology| Ladyfinger’s Delight By: Dr. Kaviraj Khialani- Celebrity Master Chef

Tempting ways with bhindi

Ladyfingers also known as Bhindi in our local culinary terms one of the most commonly used vegetable in our daily cooking, easy to make, simple to adapt to and healthy as well. Bhindi as to Indian kitchens is like one vegetable which most of us have once in a week or so and yet its varieties are numerous and the variations are extremely exotic too. I remember having a ladyfinger soup in one of my experiences with international cuisines and believe me it was simple out of the world, we usually have it in an onion tomato masala or just simply with onion and spices at times or just normal tadke wali bhindi as well.

It is also called as Okra and Gumbo as well in the world cuisine and it has found its way into salads, stir fries, soups, side dishes, main course curries, stews, baked dishes, not to forget a few of my favorites like kurkuri bhindi, bhindi do pyaaza, hare masale wali bhindi, bhindi in dahi gravy, bhindi aur aloo ka bhujiya etc.

Here are a few recipes with ladyfingers with a little twist of taste for all of you to try:

Recipe-1] GUMBO FRIED RICE

Ingredients:

Boiled white rice- 2 cups cooked

Ladyfingers/bhindi- 150 gms cut into pieces

Oil- 2 tbsp.

Garlic- 1 tsp chopped

Ginger – 1 tsp chopped

Green chilies- 2 no slit

Onion-1 small chop.

Schezuan sauce- 1 tbsp.

Salt and pepper to taste

Tomato ketchup- 1 tbsp.

Soy sauce- 1 tsp

Red and green chili sauce- 1 tsp each

Assorted mix veggies- carrots/beans/peas/ potatoes- any of your choice to be cut into small pieces and blanched/boiled.

Coriander leaves- 2 tsp chopped

Roasted/fried peanuts/cashews- 2 tbsp.

Method:

1. prepare the rice and keep aside.

2. Heat oil in a pan/wok saute the ginger, garlic, chilies, onion and saute for 15 seconds.

3. Add in the veggies of your choice and cut ladyfinger pieces and add salt, pepper saute well for a minute.

4. Cover and simmer for 4-6 mins, allowing veggies to cook in steam, add in the sauces, little water, and allow to cook for more 2-3 mins in steam. [ if desired we can fry the ladyfingers as well and then add them to the rice for crispy texture]

5. Finally add in the cooked rice, toss well and check for salt.

6. Garnish with fried nuts, coriander and serve hot.

For Non-Veg: add boiled cubed eggs/ boiled cubes of chicken/ sliced chicken sausages/ also try adding baked beans/ cubes of paneer/tofu.

Recipe- 2] SAUNFIYA BHINDI ALOO

Ingredients

Bhindi- 200gms cut into medium pieces

Potato- 150gms cut into cubes.

Oil/ghee- 2 tbsp.

Hing- 1 pinch

Jeera- 1 tsp

Curry leaves- 6- 8 no

Slit green chilies- 2-3 

Onion- 1 large chop

Roasted crushed saunf- 1 tsp

Chaat masala- ½ tsp/aamchur powder- ½ tsp

Lime juice- 1 tsp

Coriander leaves- 1 tbsp. chop

Method:

1. Prepare the bhindi and aloo cut into pieces.

2. Heat oil or ghee in a pan, add in the hing and all the ingredients one by one, saute onions till light pink.

3. Add in the aloo and bhindi and mix well, cover and simmer for 6-8 mins.

4. Now add in the masalas, saunf and salt to taste, mix well cook for another 4-6 mins until well done.

5. Finally add in the aamchur/lime juice and coriander leaves and serve hot with phulkas, rotis.

Recipe- 3] LADYFINGER RELISH WITH FETA CHEESE

Ingredients:

Ladyfingers- 150 gms cut into pieces

Lettuce leaves- 1 cup

Tomatoes-1/2 cup no seeds

Capsicums-1/4 cup cubes

Shallots/onions- ¼ cup sliced

Cucumber- 1 small cubes

Lime juice- 2 tbsp.

Chaat masala-1/2 cup

Mint leaves- 10-12 no

Schezuan chutney- 1 tbsp.

Coriander leaves- 1 tbsp.

Bread croutons/cubes of fried/toasted bread- ½ cup

Feta cheese/ regular cubes of processed cheese- 100 gms

To saute the Ladyfingers:

Oil- 1 tbsp.

Garlic- 1 tsp chop

Salt and pepper to taste

Herbs and chili flakes to taste

Method:

1. Prepare all the ingredients for the relish salad, cook the ladyfingers separately first as given above for 10-12 mins on low flame.

2. In a mixing bowl combine all the ingredients well and toss the salad together with the saute and cooked ladyfinger pieces.

3. Add the bread croutons/cubes and arrange it on a serving dish on a bed of crispy lettuce leaves, garnish with some olives/cherry tomatoes/ feta cheese and serve immediately.

Recipe-4] ASIAN OKRA TOMATO VEG BROTH

Ingredients:

Okra/ladyfingers- 150 gms cut into pieces

Olive oil/ oil- 2 tsp

Garlic- 1 tsp chop

Onion- 1 small chop

Carrot- 2 inch. piece cubes

Potato/sweet potato- 1 small cubes

Capsicum- ½ cubes

Green peas-1/4 cup boiled

Tomato puree- 1 cup fresh/tin

Salt and black pepper to taste

Paneer/tofu- 50 gms cubes

Parsley/basil/coriander leaves- 2 tbsp.

Water/veg stock- 2-3 cups

Method:

1. Prepare the ingredients for the soup.

2. Heat oil saute garlic, onion add in the tough vegetables initially add seasonings, puree, herbs and chili flakes/spices as desired.

3. Add in the veg stock/water and bring to a boil, simmer for 10 mins, add in the capsicums, ladyfingers and continue cooking for 10-12 mins more.

4. Serve hot garnished with fresh coriander/basil leaves.

Ingredient Ideology | Let’s Appease The Green Peas By: Celebrity Master Chef Kaviraj Khialani

Calm, composed, versatile superfood great in its nutritive offering is how it has been defined by many foodies and gourmet lovers. Also called as garden peas, they are small spherical seeds that come from pods. One of most adored and used ingredients in many kitchens from our all-time favorite aloo mattar, pea pulao, mattar aur pyaaz ki Kachories, parathas with green pea filling, mattar paneer korma and more.

Green peas are one such ingredient which is naturally sweet legume rich in a number of our daily dietary requirements. The composition of this small yet wonderful ingredient is the pod and the pea within. The pods are rich in fiber and some of the softer varieties are consumed as well like the snow peas etc.

They are low in calories and good for our system and eases digestion as well to an extent,100 gms of green peas have around 81 calories approx. and its varied preparations from soups, salads, dips, stir fries and curries make them all the more interesting to involve them into our diet plans.

Health benefits of Green Peas:

*Green peas are considered as heart healthy food and their consumption in our diet in a number of healthy ways can add to the value of our system.

* Good for our skin, they contain fair amounts of fiber and anti-oxidants which protect us in many ways.

* Peas are also a good source of all the essential vitamins and minerals we need in our body like folate, iron, phosphorus and more.

* Green peas are considered one of the best sources of plant based proteins for us and they increase the levels of certain proteins in our body which reduce number of calories consumed in a day as well.

*They are relatively low in glycemic index which is a measure known to check how quickly our blood sugar rises after eating food.

Uses of Green Peas in our Kitchen:

• One of my all-time favorite with green peas is a bhuna mattar aur makkai ka shorba, peas and corn roasted and then tempered to a nice light soup, besides the Pudina mattar broth, cream of green peas soup, pea and lentil puree soup.

• Green peas are popular in Indian and both western cuisines as well from the fresh pea mash with fried fish, pea quenelles in sun dried tomato sauce, pasta with pea pesto and basil, green pea soup with bacon and sunflower seeds, pea and potato croquettes, mashed potatoes with smoked peas, pea roesti and hash browns stuffed with minted pea mixture.

• Indian recipes like mattar filling inside the famous Kachories, cooked mashed spiced peas filling inside parathas, in doughs for puries, also try adding dehydrated pea flour/powder into your dough for making parathas etc it is tasty as well and the list gets even bigger looking at the way we add it to our subzis.

• Mattar paneer, mattar aloo, Gobi mattar ki subzi, makhana mattar korma, pea pulao, mattar ka kofta in mildly spiced Indian gravies. while most of us love the winter fresh green peas, cleaning them is fun and storing them in our freezer keeps a bit of stock in hand as well,but we do have frozen options as well with green peas.

• I also tried using green peas in a puree form converting it into gravies as well with addition of little spinach puree and cashew paste and coconut milk, turned out nice with chicken and cheese koftas & also with soy chunks and mushrooms.

• Green peas with rice also has a great connect from the basic ones to the layered ones, try peas with brown rice in a pulao form by flavoring with cinnamon and add a few chopped dates into it and give it a dum for few mins.

• From the stir fry concepts, to adding them to dips and spreads green peas are handy, helpful, tasty and easy to include in almost every dish we wish to add content color and value.

Here are a few Simple & Tasty Recipes using Green Peas:

Recipe-1] PEA PARADISE SOUP

Ingredients

Green peas- 2 cups fresh/frozen.

Olive oil/ oil/ butter- 1 tbsp.

Bayleaf- 1 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Herbs- fresh or dried as per choice

Chili flakes- 1 tsp.

Potato-1 med sized peeled and cubed.

Roasted crushed jeera-1/2 tsp

Garam masala powder-1/4 tsp.

Water/vegetable stock-4- 5 cups

Flax seeds/ melon seeds/ pumpkin seeds- 2 tsp for garnish

Low fat cream/fresh cream/almond cream- 1 tsp garnish

Method:

1. Prepare all the ingredients for the soup.

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

3. Add in the green peas, potato, salt and all spices, flavorings, herbs etc and mix well for 30 seconds.

4. now add in the liquid and bring to a boil, simmer for 10-15 mins and cool, puree and strain the soup well.

5. bring it back to a boil, check for seasonings, adjust the texture and serve hot.

Chefs Variations: 

For Veg: to make it more nutritious try adding ginger, green chili, soy chunks/ tofu as an option.

For added green color we can also add spinach leaves, fresh basil leaves, broccoli etc as well.

For Non-Veg: can use chicken stock as well to make the soup and later add boiled chopped chicken in the soup and bring to a boil.

Recipe- 2] NUTKHUT MATTAR PESTO PASTA

Ingredients:

For the Mattar Pesto:

Green peas- 1 cup boiled

Green chili- 1 tsp chopped

Fresh coriander leaves- ½ cup

Fresh mint leaves- ¼ cup

Fresh basil leaves- 1/2cup

Salt and pepper to taste

Lime juice- 2 tbsp.

Garlic- 1 tsp chopped

Oil/olive oil- 3-4 tbsp.

Chilled water- 2-3 tbsp.

Cashews/ almonds/ peanuts- 2-3 tbsp.

For the Pasta:

Use any choice of pasta as desired- penne/fusilli/macaroni etc to be boiled until just cooked and refreshed with cold water, a little sprinkle of olive oil and kept aside.

To Assemble the Dish:

Sliced saute mushrooms/ Babycorn/ blanched broccoli/ zucchini cubes/ roasted or grilled brinjal slices/ cooked sliced tandoori chicken/ saute masala prawns/ sliced grilled fish/scrambled eggs/ shredded double fried eggs/sun-dried tomatoes/canned tuna fish etc can all be a choice of additional ingredients which we can add to our pasta dish.

Elements of Garnish: 

Parmesan cheese shavings- ¼ cup or any cheese of your choice can be used. 

Cherry tomatoes- 4-5 cut 1 x2

Black olives/ green olives- 4-5 sliced

Fresh herbs like parsley/basil/coriander/mint etc.

Method:

1. Prepare the mattar pesto dressing and keep chilled in the fridge.

2. Work on the boiled pasta and keep it chilled as well.

3. In a mixing bowl combine together the sauce and pasta and choose from the add on list and incorporate that as well here and toss the salad well.

4. Arrange the dressed pasta on a salad/serving plate and choose from the garnishes and serve immediately.

Recipe-3] EVER GREEN HEALTHY DIP

Ingredients

Green peas- 1 and a half cup boiled.

Blanched spinach leaves- 1 cup

Fresh coriander and mint-1 cup mix

Green chili-2 no cut

Garlic-1 tsp chopped

Celery- ¼ cup stem part cut

Olive oil/oil- 3-4 tbsp.

Salt and pepper to taste

Roasted crushed peanuts- 2-3 tbsp.

Chilled water-3-4 tbsp.

Method:

1.Prepare all the ingredients for the dip.

2. Using a grinder jar, we shall combine all these ingredients and blend it into a coarsely smooth texture, chilled water will help us to get the desired texture without discoloring it.

3. Add lime/rock salt/ chaat masala as per taste/add any seeds like sunflower/ roasted sesame seeds/pomegranate seeds etc for a crunch as well.

4. Chill the dip until being served, drizzle a little olive oil/sesame oil etc on top and serve with crackers/sticks of veggies/lavash/ toasted garlic bread/grilled or baked potatoes/chicken on skewers etc. I also tried adding tofu/cream cheese/grated cheese/grated paneer into the same dip as well for variety.

Ingredient Ideology | Sweet Temptations In A Jar By: Dr. Kaviraj Khialani- Celebrity Master Chef

Sweets and desserts are one of those favorite parts of a meal which we all usually love to make space for and to indulge into something which is appealing, healthy and innovative at times is like a cherry on the cake! While most of us have our own choice of sweet dishes which we enjoy all the time, it is a good idea to try something new, creative and different as well to entice and excite our taste buds and fellow friends and family members too once in a while by quickly fixing up some delectable sweet delights!

Here are 3 Ways to try out something new and varied for our dessert menu!

Recipe-1] NUTTY SWEET IN A JAR

Ingredients:

Digestive biscuits- 8-10 no crushed/powdered

Dates- 4-6 no seedless, fine chopped

Honey-2 tsp

Butter-2 tsp

Brown sugar-2-3 tsp

Fresh cream-1 cup

Sweet vanilla custard/ rabdi- 1 cup

Gulab Jamun- 3-4 no cut into small pieces

Meetha paan- 1 no, fine chopped entirely.

Assorted fresh fruits- pineapple/ cherries/ chickoo etc as desired-1 cup.

Assorted dry fruits-2 -3 tsp, almonds, cashews, raisins, walnuts etc.

Small dessert jars- 2-3 no to set the dessert.

Method:

1. Prepare and assemble all the ingredients for the fusion layered dessert in a jar.

2. Combine together the honey, butter, crushed brown sugar and digestive biscuits and mix them well.

3. Place a little at the base of the jar, continue with some whipped cream, some rabdi, chopped dates, the cut pieces of Jamun, sprinkle some of the meetha paan in between the layers add some fresh fruits, nuts and continue to layer the sweet.

4. Allow the dessert to build up in the jar make at least 2 to 3 layers and then close the jar with a tight fitting lid and chill for 2-3 hours, serve cold.

Recipe-2] RED VELVET DELIGHT JAR

Ingredients:

Red velvet cake/pastry- 400 gms approx.

Angoori basundi- 10-12 pieces plus ½ cup basundi

Assorted nuts- 2-3 tbsp. chopped use a combination of roasted almonds, raisins soaked in little rum or brandy, add some Anjeer, apricots etc as well for taste.

Custard -1 cup or

Whipped fresh cream-1 cup or

Rabdi-1 cup 

Jars to set the dessert-2-3 no.

Assorted fruit syrups/ crush like blueberry/ cranberry etc can also be used to add a tartness to the layered dessert.

To add some more flavors/texture/taste in the dessert we can even add some praline/ chikki which can be made using coconut/ peanuts/ mix assorted nuts etc crush them and add in between the layers for added options. Another variation to try is to add slices of malai or kesari kulfi in the layered dessert in the jar with the red velvet cake, it tastes awesome!

Method:

1. Start by assembling all the ingredients for this awesome combination dessert.

2. Place a layer or lightly crumbled red velvet cake soak it with a little brandy or rum if desired, top with layer of basundi/cream/ rabdi etc and also keep adding some fruits/nuts/ crushed chikki/praline in between the layers.

3. Create multiple layers with the dessert all the way to the top and finally place the angoori basundi pieces and little of the liquid as well, garnish and seal up the jars, allow to chill for 3-4 hours and then serve.

Recipe-3] CHOCOLATE WONDER JAR

Ingredients:

Chocolate sponge cake- 400 gms

Red wine/ brandy/ rum- 2-3 tbsp. optional

Chocolate sauce-1/2 cup

Choco- chips- 2-3 tsp

Rabdi-1 cup + 2 tbsp. melted white chocolate

Whipped sweetened cream-1/2 cup

Assorted nuts-2-3 tbsp. chopped

Rossogulla- 3-4 no’s cut 1 x 2

Jars- 2-3 no to layer and assemble the sweet

Assorted ice/cream scoops-2 flavors either vanilla or butterscotch/ coffee or tender coconut etc can also be placed in the jar as a part of the assembling concept.

Also try using assorted indian mithai/ sweets as well in these layers for more variety for example motichoor laddoo, sev burfi, dry fruit pedha or even a crumbled up Mohanthal does wonders when layered up.

Method:

1. Prepare and assemble all the ingredients as desired and as per choice for the quick fix dessert.

2. Start with a layer of the crumbled up cake soaked up with a little alcohol/ sugar syrup or a little syrup from the rossogulla as well can be used.

3. Next start with the placing of the sliced rossogulla, assorted nuts, ice-cream flavors, chocolate sauce, cream/ rabdi/ custard etc as desired.

4. Layer the ingredients all the way to the top and complete the setting of the sweet, add your favourite fruit syrups/crush/ compotes/ marmalades etc as well if desired, chill the dessert for 2-3 hours and serve.

Ingredient Ideology | The Walnut Trivia By: Dr. Kaviraj Khialani – Celebrity Master Chef.

A Bundle Full Of Benefits To Explore And Imbibe

Walnuts are one of those varieties of nuts which have been known to us since a very long time and come winter come walnuts used to be the call I heard as I grew up from the elders in the house to the kids all would get going working hard to crack those nuts against all possible options to check what’s in store within and relist the fruit from the bundle of joy and well-being.

Walnuts are known to be an edible seed of a drupe and not a true botanical nut, rounded, single seeded stoned fruits of the walnut tree used for its inner goodness upon ripening and nutritive consumption, we often refer to them as Persian or English varietals, not to forget they must be processed and stored properly since their poor storage often makes them susceptible to insect and fungal mold infestations, a mold infested walnut batch is to be discarded completely. 

From having it as it is in its naturally crunchy texture and dense woody mouthfeel to having it in desserts, coffee walnut brownie, date and walnut pancakes, walnut banana bread, in health bars, in chocolates, milkshakes, smoothies, a few main courses as well walnuts have found their space well enough in our kitchen and bakery since a while now.

Let us have a look at the:

“WALNUTS ARE A GREAT SOURCE OF NUTRIENTS & FLAVOR TO ADD INTO OUR SYSTEM FOR AN OVERALL BENEFICIAL SUPPORT AND QUALITY LOADED ESSENTIALS TO RELISH OUR PALATE AS WELL”- DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Top 10 Health Benefits of Warming up with Walnuts:

1. Walnuts are considered good for hair, skin, bones and assist in graceful aging.

2. Walnuts are high in anti-oxidants, helps fight stress, are nutritionally dense form of food.

3. Walnuts assist our body in healthy blood formation, lubricates our digestive system.

4. Walnuts are a rich source of Vitamin E and omega 3 fat from plants including walnuts which is called as alpha-linolenic acid [ALA]

5. Walnuts are known to be good for the memory and brain and also improve metabolism.

6. Walnuts also contain Vitamin- B complex, they also strengthen the kidneys and lungs.

7 Walnuts prevent inflammation in the body and prevents constipation and helps digestion in our system.

8.Walnuts help in treatment of type-2 diabetes and also helps in weight loss and management.

9. Walnuts are also called as longevity food, gets us good sleep, and also helps reproductive health in men.

10. Walnuts offer us a balance of all the essential nutrients needed on a daily basis for smooth functioning and also its consumption gives a feeling of satiety and fullness.

Top 10 Culinary Uses of Walnuts:

1. Adding walnuts to health shakes and bars, having them in between the meals during the day, having them in warm milk before sleeping at night, walnut cinnamon cookies & soy walnut biscuits are a good choice as well.

2. Walnuts have been used in making Akhroat ka halwa, sheera, and also used in making various Indian sweet look great as a part of garnish.

3. Using walnuts in salads adding them for that crunch on top is a great option, it also can form the part of the body like in waldorf salad, try adding it to a vinaigrette dressing it works well too, also a little drizzle of walnut oil on a salad can change its entire mouthfeel.

4. Date & walnut muffins, banana flax seed and walnut bread, whole grain pancakes with fruity walnut toppings, walnut and tropical fruit waffles are some of the ways of using it.

5. Walnuts in stir fries, adding them to a filling for pies, crusts, pastries and tarts also works well, it can easily blend itself well be it sweet or savory preparations.

6. Cheese, spinach and walnut tartlets, chicken and walnut pies, walnut and mushroom crepes, soy walnut meatballs, tofu and walnut Asian style stir fry are some of the ways to use walnuts too.

7. Add them for that crunch to a sandwich spread as well with avocado, lime, mint, garlic and olive oil to spread its wholesome nutrition on the bread layering it to be relished.

8. Steamed fish with walnuts dressed in sweet chili sauce wrapped in lettuce leaves, walnut oatmeal idlis, walnut and tahini chutney, walnut butter on crackers with grapes and cheese like a canape concept.

9. Baked berry and walnut bread pudding with custard sauce, walnut parfaits, date and walnut mousse, chick pea walnut falafels in pita pockets, coriander walnut and chili pesto sauce tossed with boiled pasta of your choice and fresh basil, parmesan shavings.

10. Walnut, Celery and Cream Cheese in pastry cases called Vol-Au-Vents, open sandwiches, dips and chutney concepts with walnut and paprika blended with tahini paste and mayonnaise can be offered with grilled and BBQ foods as well. 

Here are a few simple and easy to make recipes with Walnuts for all our readers:

Recipe-1] HERBED WALNUT & PEA DIP

Ingredients:

Walnuts- 10-12 nos.

Boiled chickpeas- 1 cup

Garlic- 1 tsp chopped

Coriander leaves-2 tbsp. chopped

Mayonnaise- ¼ cup

Salt and crushed black pepper- to taste

Roasted crushed cumin – ½ tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Olive oil/ oil- 1 tbsp.

Lime juice- 1 tbsp.

Chilled water- 2 tbsp.

To serve the dip with: assorted sticks of vegetables/ crackers/ pita bread/ cheese straws/ Lavash etc.

Method:

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

2. Using a mixer grinder jar combine together all the ingredients and churn them well into a dip.

3. Remove and serve into a dip bowl, serve chilled.

Recipe-2] HEALTHY FRUITY WALNUT SHAKE

Ingredients:

Walnuts- 5 -6 nos.

Soy milk/milk/oats milk/- 2 cups

Vanilla essence or pinch of green cardamom/cinnamon powder-1 pinch- [any 1]

Banana- 1 no ripe

Dates- 3 -4 no.

Mint leaves- 4-5 no.

Chia seeds/ sunflower seeds/pumpkin seeds- 1 tsp [any 1]

Can add any other nuts or dried fruits of your choice as well like apricots/ raisins/sultanas etc.

Method:

1. Prepare all the ingredients for the healthy shake.

2. Using a blender churn together all the ingredients to a smooth texture.

3. Pour into serving glasses and garnish as desired and relish.

Recipe-3] WALNUT VEGGIE SOUP

Ingredients:

Walnuts- 6-8 nos.

Olive oil/oil -1 tbsp.

Bayleaf-1 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Spring onion/onion- 2 small- chopped.

Assorted mix vegetables of your choice: carrots/beans/peas/potatoes/pumpkin/capsicums/sweet potato/beetroot etc can be used.

For non-veg options: add boiled chicken/ saute prawns/ sliced sausages etc once the soup is ready.

Salt and pepper to taste

Water/veg stock- 3-4 cups

Tomatoes-2 med sized chopped

Mixed herbs- ½ tsp or fresh herbs like basil/rosemary/thyme

Garam masala powder-1/2 tsp

Milk top cream- 2 tbsp.- optional

Coriander leaves- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for this healthy and worthy soup.

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

3. Add in the vegetables of your choice, tomatoes, salt, pepper, spices, herbs, chili flakes, tomatoes and mix well.

4. Add in the water/stock and simmer for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil, check for seasonings, texture etc and add in the cream, walnuts and mix well.

6. Serve hot.

Ingredient Ideology | Refreshing & Ravishing Lychee Delights By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Lychees are also known as the Queen of Fruits being packed with an abundance of nutrition & goodness to offer us. It is also called as Chinese Strawberry having seen its origins that side, they are oval round and petite, roughly size of a walnut & their leathery skin is covered with tiny spikes. Young lychees usually start out green and as they mature they become blushed with a tinge of pink and eventually they brighten up to red. The pearly white pulp is covered in juice and houses a dark brown seed at its center. The firm yet gelatinous pulp is chewy and juicy mellow in taste with a fruity flavor to enhance our moods.

5 Health Benefits of Lychees:

• A great ingredient helps us boost our immunity system.

• Lychees are high in fiber content which is good for us.

• They contain considerable amounts of minerals like potassium, copper and also rich in Vitamin-C.

• Lychees are also handy to keep around when on a weight loss regime.

• They also help improve blood circulation in the body & good for bone health.

Here are a few simple- easy & tempting recipes with Lychees:

Recipe-1] TROPICAL LYCHEE TOSS SALAD

Ingredients

8-10 lychees – fresh/ tinned stone removed and cut 1 x 2

1 mango cut into cubes

½ cup tender coconut malai/flesh – shredded

1 no lime juice

2 tsp ginger juice

1 tsp honey

8-10 mint leaves

4-5 fresh basil leaves

2 tsp flax seeds/melon seeds/toasted white sesame seeds.

1 pinch of salt

1 tbsp. raisins and walnuts chopped

Method:

Prepare all the ingredients for the easy marinated tropical lychee salad. In a mixing bowl add the ingredients for the dressing and mix them all well. Add in the lychees, mango, tender coconut, nuts and seeds, herbs and give it a nice toss. Keep this bowl in the fridge or in a cool place for around 15-20 mins and then serve the refreshing bowl of salad to rejuvenate.

Recipe-2] LYCHEE DETOX COOLER

Ingredients

8-10 no lychees- fresh/canned

2 cups coconut water

2 tbsp. lemon juice

2 tsp honey

1 tsp chia seed powder- optional/ ¼ tsp cinnamon powder- opt.

8-10 mint leaves

Method:

Pre-prep all the ingredients for the simple refreshing cooler recipe. In a blender jar combine together the lychees and other ingredients add in a little coconut water and churn it up into a nice crush. Chill the serving glasses and add a couple of ice cubes if desired and then pour the blended concoction in the glasses and top with more coconut water all the way up. Give it a nice stir and serve immediately.

Recipe-3] LYCHEE SMOOTHIE 

Ingredients

8-10 lychees- fresh/tinned

1 ripe banana

1 tsp flax seed powder/ chia seed powder

1 cup milk

1 scoop vanilla ice cream

2-3 tbsp. fresh tender coconut malai

1 tbsp. assorted chopped nuts.

Method:

Prepare all the ingredients for the healthy smoothie shake. In a blender jar combine together the lychees, banana, milk, ice-cream and tender coconut malai and churn them all into a nice smooth mixture. Remove the smoothie into chilled serving glasses and garnish with nuts/mint/ fresh lychee and serve.

Recipe-4] LYCHEE KA DESI ANDAZ

Ingredients

8-10 lychees- fresh/tinned, roughly cut.

3 and a half cups milk

2 tbsp. raw rice powder along with 2-3 green cardamoms crushed.

3-4 tbsp. sugar or use jaggery/ honey/ date puree

2 tbsp. mava, grated

2 tsp chopped almonds and raisins

2 tsp chopped cashewnuts

1 tsp ghee

2 tsp rose water

Method:

Prepare all the ingredients before starting up the desi sweet recipe. In a saucepan combine together milk, sugar or sweetener as desired to taste, stir well for a couple of minutes and add in the rice and cardamom mix and stir constantly for around 12-15 mins on a low flame allowing the rice to cook and thicken up the phirni gradually. After around 15-20 mins the phirni starts getting a little texture to it, add the ghee and mava and a few nuts and stir well, simmer for another 12-15 mins. Allow to cool and add the rose water, a few roughly cut lychees into the phirni and mix well, set the phirni in dessert bowls/ cups and allow to chill for 1-2 hours, garnish with assorted nuts and few lychees and serve.

Recipe-5] LYCHEE VEGGIE GOODNESS

Ingredients

8-10 lychees fresh/tinned

1 green cucumber, cut into slices

½ cup pomegranate seeds

1 small tomato cut into cubes

1 cup papaya cubes

1 pinch of salt

2 tsp ginger juice

¼ tsp crushed black pepper

8-10 mint leaves

2 tsp honey

5-6 fresh basil leaves

2 tsp olive oil

2 tsp white sesame seeds/ chia seeds/ sunflower seeds

Method:

Prepare all the ingredients for the goodness tossed salad. In a mixing bowl assemble all the ingredients for the dressing and mix it well. Add in the veggies and seeds, herbs, lychees and toss them all up with the dressing and allow to rest for 8-10 mins in the fridge. Arrange a base of fresh lettuce leaves on a serving plate or a salad bowl and portion the lychee veggie salad and garnish with fresh micro-greens, pomegranate seeds, fresh herbs and seeds etc.

Recipe-6] LUSTY LYCHEE PUDDING 

Ingredients

8-10 lychees fresh/tinned, chopped

1 mango cut into cubes

½ tin condensed milk/ milkmaid

2 tsp gelatin

3 tbsp. custard powder vanilla flavoured

750 ml milk

½ cup whipping cream

Method:

Prepare the custard first, boil the milk add in the custard powder dissolved in 2 tbsp. cold milk and gradually thicken it by stirring constantly, once the custard gets thick enough to coat the back of a spoon, turn off the flame, allow to cool. Soak the gelatin in 2 tbsp. warm water and allow to bloom for 4-5 mins and add it to the custard while it is still warm. In a separate bowl beat together the condensed milk and the cream together until light and fluffy. Add in the roughly cut lychees and mangoes into the cooled down custard mixture. Lastly fold in the cream and condensed milk and blend it all well. Portion the dessert into serving bowls/cups and allow to set in the fridge for 2-3 hours and garnish with a dollop of cream and a few fresh lychees/nuts/ cherries/ mint and serve chilled.

Ingredient Ideology | Feeling Frank With Frankies & Rolls By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Frankies were invented by entrepreneur Amarjit Tibb and were not named after the frankfurter, but after Frank Worrell, the famed cricketer and captain of the West Indies cricket team that was often pitted against India in the late 1950s. The Frankie was invented in Mumbai by Amarjit Singh Tibb, following a trip to Beirut. In 1969, he concocted an Indian version of the Lebanese pita roll to serve hungry commuters who swung by his restaurant. He called his creation the Frankie – a tribute to Frank Worrell, the West Indian cricket icon. After testing the new delicacy among family and friends, the first Frankie (then simply referred to as 'mutton roll and naan') outlet was started in Powai, Mumbai, in 1969.  

Frankies are India's flavourful street food, also known as the Mumbai Burrito, Bombay Burrito, or roti wrap – this vegan version is filled with curry mashed potatoes, roasted Indian cauliflower and chickpeas, fresh spinach, Cilantro Mint Chutney and Pickled onions, all wrapped up in a warm tortilla. 

Frankie is a wrap made with various stuffing’s and served as a street food snack served in various parts of India. A vegetarian Frankie usually includes assorted toppings of veggie stir fry, legumes, paneer, cheese, potato tikki, veg cutlet, lentils kabab. You can also add any other leftover vegetable as a filling. 

Kathi rolls hail from Bengal, while frankies are more of a Maharashtrian phenomenon. In terms of fillings and the base of the wrap too, there is a slight difference, every foodie must know of. It is said that kathi rolls were born in Nizam restaurant in Kolkata and was a popular snack throughout 1930s.

Here are a few of my variations with Frankies!

Recipe-1] SOYA WALI CHATPATI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil- 2 tsp 

Ginger-garlic- chili paste-1 tsp

Onion-1 small chopped

Soya chunks- 1 cup soaked in warm water for 10 mins

Boiled mashed potatoes-1/2 cup

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Coriander leaves- 2-3 tbsp. chopped

For the assembling of the Frankie:

For veg - egg may not be used.

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, soya chunks, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.

3.Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the soya mixture towards one side and roll up the Frankie.

4.Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.

Recipe-2] PANEER CHUTNEY WALI FRANKIE

Ingredients:

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Paneer- 250 gms, cut into cubes/ sliced

For the marination on paneer:

Oil- 2 tsp

Salt and pepper to taste

Red chili powder-1/4 tsp

Schezuan chutney-1 tsp

Lime juice-2 tsp

For the green chutney mixture:

Fresh coriander leaves-2 cups

Fresh mint leaves- ½ cup

Fresh basil leaves- 1 cup

Oil-2 tsp

Salt to taste

Lime juice-2 tsp

Peanuts-1/ 4 cup

Sugar-1/2 tsp

Cold water-2-3 tbsp.

Garlic-1/2 tsp chopped

Ginger-1/2 tsp chopped

Green chili-1 chopped

Mayonnaise-2-3 tsp, add after it is ground.

To assemble the Frankie:

For veg - egg may not be used.

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the Paneer for the further cooking, cut into desired pieces and apply the marination as above and keep aside for 10 mins. using a non-stick pan, shallow fry for 2-3 mins and remove and keep aside.

3.Meantime, warm up the rotis/ wrappers for the Frankie, also prepare the green chutney mixture, add mayonnaise to it once done and chill for 10 mins. apply this on the wrapper, along with the other assembly ingredients and place the paneer pieces in the center and wrap up the roll.

4.Secure the Frankie well in order not to have spillages falling out. Use butter paper or aluminium foil for the same and serve it hot.

Recipe-3] MURGH MASALA MASTI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil- 2 tsp 

Ginger-garlic- chili paste-1 tsp

Onion-1 small chopped

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

Boiled mashed potatoes-1/2 cup

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Coriander leaves- 2-3 tbsp. chopped

For the assembling of the Frankie:

For veg - egg may not be used.

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, chicken cubes, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.

3.Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the chicken mixture towards one side and roll up the Frankie.

4. Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.

Recipe- 4] CHEESY WEEZY SUBZI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil- 2 tsp 

Ginger-garlic- chili paste-1 tsp

Onion-1 small chopped

Paneer-1 cup crumbled

Boiled mashed potatoes-1/2 cup

Babycorn/ mushrooms/ capsicums/ carrot/ beans- can be used

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Coriander leaves- 2-3 tbsp. chopped

For the assembling of the Frankie:

For veg - egg may not be used.

Grated cheese-1/2 cup

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, assorted veggies of your choice, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.

3.Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the veggie mixture towards one side and roll up the Frankie, sprinkle cheese as desired.

4.Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.

Recipe- 5] ALOO CHAAP WALI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil-  as needed to fry the potato mix

Boiled mashed potatoes-1 cup

Salt to taste

Chopped green chilies-1 tsp

Chopped onion-1/2 no

Chopped coriander-2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Coriander powder-1/2 tsp

Cumin powder-1/2 tsp

Breadcrumbs-as needed for binding and coating

Mix all above and shape into oval/ cutlet shapes- deep fry.

For Non-Veg Options:

We can also try stuffing the potato chaap mixture with cooked keema mixture, can also use leftover chicken tikka chopped, mixed with cream cheese for a stuffing. Boiled chopped eggs mixed with a little mango pickle masala and mayo can also be used for a stuffing.

For the assembling of the Frankie:

For veg - egg may not be used.

Mayonnaise-2-3 tsp

Grated cheese-2-3 tsp

Tomato ketchup-1-2 tsp

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2. Prepare the potato mixture for the filling of the Frankie, combine together all the ingredients and shape into cutlets, deep fry them to a nice golden brown color and remove.

3. Meantime, warm up the wrapper on a tava with a little oil, and remove, apply the ingredients for the assembly as desired and place the chaap in the center of the wrapper, secure it well and roll up into a Frankie, serve hot.

Recipe-6] FRANKIE BEMISAAL

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Boneless chicken fillets/ long strips- 250 gms

For the marination:

Oil-2 -3 tsp

Salt and pepper to taste

Mustard paste-1/2 tsp

Red chili sauce-1 tsp

Soy sauce-1 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

 For the coating and binding:

egg-1 no beaten

maida-1/2 cup

breadcrumbs-1 cup

oil to deep fry

marinate the chicken pieces for 20 mins, coat with maida, then egg and breadcrumbs, deep fry, remove and keep aside.

For the assembly of the Frankie:

Mayonnaise-2-3 tsp

Grated cheese-2-3 tsp

Tomato ketchup-1-2 tsp

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2. Prepare the chicken pieces, apply marination on them and keep aside for 20 mins, coat the chicken pieces with dry maida, then beaten eggs and finally with breadcrumbs and allow to set in the fridge for 20 -30 mins.

3.Just before preparing the Frankie, deep fry the chicken pieces in medium hot oil and allow to cook for 3-4 mins on each side, remove and keep aside.

4. Now start with the assembling of the Frankie, by warming up the wrapper with a little oil on a tava. Remove and apply the chutneys/ sauces etc on the wrap, place the fried chicken fillets in the center and secure up the sides, ensure that the pieces don’t fall off. Serve it hot.

Ingredient Ideology | Flavours of Madhya Pradesh By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Madhya Pradesh

Madhya Pradesh, in central India, is famous for its rich history and diverse culture. It boasts UNESCO World Heritage sites like the Khajuraho Temples and Sanchi Stupa. The state's capital is Bhopal, and it offers a unique blend of ancient traditions and modern development. Its varied landscape includes forests, plateaus, and rivers, making it a destination for both history and nature lovers.

Culinary brief on foods from Madhya Pradesh

Madhya Pradesh's cuisine features dishes like Poha (flattened rice with spices), Dal Bafla (lentils with baked wheat bread), and kebabs. Popular sweets include Gulab Jamun, Malpua, and Jalebi. The cuisine is known for its mix of sweet and savory flavors with a variety of spices.

Popular street side foods from MP

Popular street foods in Madhya Pradesh include Poha, Samosa, Aloo Tikki, Kachori, Jalebi, Mawa Bati, Chai, Bhutte ka Kees, Sabudana Khichdi, and Bhel Puri. These dishes offer a mix of sweet, savory, and spicy flavors, making them favorite choices for locals and visitors alike.

6 recipes from the cuisine with step by step method and ingredients list

1. Poha:

Ingredients:

2 cups flattened rice (poha)

1 onion, finely chopped

1 potato, diced

2-3 green chilies, chopped

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

Salt to taste

1/4 cup roasted peanuts

Fresh coriander leaves for garnish

Lemon juice (optional)

Instructions:

1. Rinse poha under running water, drain, and set aside.

2. Heat oil in a pan, add mustard seeds, and let them splutter.

3. Add chopped onions, green chilies, and diced potatoes. Sauté until the potatoes are cooked.

4. Add turmeric, salt, and poha. Mix gently.

5. Cover and cook for a few minutes until poha is heated through.

6. Garnish with roasted peanuts, fresh coriander leaves, and a dash of lemon juice if desired.

2. Dal Bafla:

Ingredients:

1 cup whole wheat flour

1/2 cup semolina (suji)

1/2 cup ghee (clarified butter)

1 cup arhar dal (split pigeon pea lentils)

Spices: cumin seeds, hing (asafoetida), turmeric, and salt

Fresh coriander leaves for garnish

Instructions:

1. Prepare the bafla dough by mixing whole wheat flour, semolina, ghee, and water to form a stiff dough.

2. Shape the dough into small, round balls, and steam them until cooked.

3. Cook arhar dal with spices to make dal.

4. Serve the dal with the steamed bafla and garnish with fresh coriander leaves.

3. Biryani:

Ingredients:

2 cups Basmati rice

500g chicken or vegetables

Spices: cloves, cardamom, cinnamon, bay leaves

2 onions, finely sliced

2 tomatoes, chopped

Ginger-garlic paste

Yogurt

Biryani masala

Ghee

Fresh mint and coriander leaves

Saffron strands soaked in milk (for garnish)

Instructions:

1. Cook rice with whole spices, and set it aside.

2. In a separate pot, sauté onions, add ginger-garlic paste, and cook chicken or vegetables.

3. Add yogurt, biryani masala, and tomatoes. Cook until the mixture thickens.

4. Layer the cooked rice and the chicken/vegetable mixture in a pot.

5. Garnish with mint, coriander leaves, and saffron milk. Cook on low heat for a few minutes.

4. Seekh Kebab:

Ingredients:

   - 500g ground meat (chicken, mutton, or beef)

   - 1 onion, finely chopped

   - 2-3 cloves garlic, minced

   - 1-inch piece of ginger, grated

   - Spices: cumin powder, coriander powder, red chili powder, garam masala

   - Salt to taste

   - Fresh coriander leaves, chopped

   - Skewers

Instructions:

   1. In a mixing bowl, combine the ground meat, chopped onions, minced garlic, grated ginger, and spices.

   2. Mix well and let the mixture marinate for at least an hour.

   3. Preheat your grill or oven.

   4. Thread the meat mixture onto skewers, shaping them into long, cylindrical kebabs.

   5. Grill or bake the kebabs until they are cooked through and have a charred exterior.

   6. Serve hot, garnished with fresh coriander leaves.

5. Aloo Tikki:

Ingredients:

   - 4-5 boiled potatoes, mashed

   - 1/2 cup boiled and mashed peas

   - 2-3 green chilies, finely chopped

   - 1 teaspoon cumin seeds

   - Spices: coriander powder, red chili powder, garam masala

   - Salt to taste

   - Oil for shallow frying

Instructions:

   1. In a bowl, mix mashed potatoes, peas, green chilies, cumin seeds, and spices.

   2. Shape the mixture into round patties (tikkis).

   3. Heat oil in a pan and shallow fry the tikkis until they turn golden brown on both sides.

   4. Serve hot with chutney or yogurt.

6. Jalebi:

 Ingredients:

   - 1 cup all-purpose flour

   - 1 teaspoon yogurt

   - Saffron strands (for color)

   - 1/2 teaspoon cardamom powder

   - Ghee or oil for frying

   - For syrup: sugar, water, saffron strands, and cardamom powder

Instructions:

   1. Prepare a smooth batter with all-purpose flour, yogurt, saffron strands, and cardamom powder. Add water to achieve a thick consistency.

   2. Pour the batter into a squeeze bottle or a cloth with a small hole.

   3. Heat ghee or oil in a pan for deep frying.

   4. Squeeze the batter in spiral shapes into the hot oil.

   5. Fry until jalebis turn crispy and golden.

   6. Prepare a sugar syrup by dissolving sugar in water, adding saffron and cardamom.

   7. Soak the fried jalebis in the sugar syrup for a few minutes.

   8. Serve hot or at room temperature.

How is the food of MP different from the rest parts of India?

Madhya Pradesh's cuisine differs from other parts of India with its milder spice use, emphasis on wheat-based dishes, distinct biryani style, tribal influences, and a balance of vegetarian and non-vegetarian options. It's a unique fusion of flavors and traditions reflecting the state's cultural diversity.

Conclusion

In conclusion, Madhya Pradesh's cuisine sets itself apart with its moderate spices, wheat-based staples, and a rich blend of regional and tribal influences, making it a culinary delight with a unique regional identity.

Ingredient Ideology | Summer Special: A Hearty Fare With Salads By: Dr. Kaviraj Khialani- Celebrity Master Chef

A Salad is a dish consisting of mixed pieces of food, typically with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Back in the early salad eating days ancient Greeks and Romans gathered and layered raw vegetables, drizzling vinegar, oil, and herbs over top to create the world's first salad. Many people have a common question to ask, what’s the best time during the day to indulge into a salad? What is the best time to eat salad? “Outside of Ayurvedic teachings, there are no digestive benefits to eating a salad before, during, or after a meal, simply because your entire meal will be mixed and churned together for your body to absorb nutrients. Anytime can be salad time, it's up to you!

The 4 components of a salad are the base, body, dressing and garnish. The base of a salad is the greens or leaves. The body is the meat, vegetables, or fruit. The dressing is what coats the salad. The garnish includes cheese, nuts, and herbs for the top of the salad.

The base of a salad is the greens that line the bottom of the salad, iceberg lettuce, romaine lettuce, cabbage, spinach, arugula, kale and many more which can be used as a base element for a salad.

The body of the salad sits on top of the base of the salad. The body of a salad are the main contents of the salad including meat, vegetables, and fruit, bacon, chicken, shrimp, eggs, carrots, celery, grapes, strawberries, tomatoes, avocado etc even a combination of tinned and fresh ingredients can be used.

The dressing of a salad is the liquid that will be dispersed throughout to coat the body of the salad, Vinaigrette, Ranch dressing, Caesar dressing, oil and vinegar, hung curd based dressing, low calorie dressing, fruit press dressing. These not only add moisture but also taste and nutrition to the salad. The difference between a sauce and a dressing is that a sauce is a liquid that has been cooked, and a dressing is uncooked. Both a sauce and a dressing are used to coat foods to give them more flavor, or enhance the flavor

The garnish of a salad is a food or herb that will go on the top of the salad for added decoration and color, and enhance the flavor of the salad. A garnish for a salad includes cheese, nuts, dried fruits, spices, or herbs, they not only adorn the look of a salad but also add value in terms of color, flavor, nutrition etc. today we also have concepts like micro-greens which are being used. Some of the most popular all-time favourite salads include our Russian salad, Caesar salad, hawaiin salad, waldorf salad, three bean salad, tex-mex corn salad, chicken salad to name a few.

A Few Tips on Making Salads:

1. Look for freshness in all the ingredients before making a salad.

2. Choose colors and textures to make it look appealing.

3. The balance factor in a salad is really interesting to relish

4. Mix- n- match the components of a salad close to eating time.

5. Variate, change and experiment with options while making salads.

Here are a few Simple- Easy-Healthy to Toss Salad Recipes:

Recipe-1] FEAST TO FIT SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Sliced eggplant/ brinjal slices- 10-12 no, grilled

Red capsicum-1/2 no med cubes

Yellow capsicum-1/2 no, med cubes

Green capsicum-1/2 no, med cubes

Onion-1 med sized, cut into cubes

Green/ yellow zucchini- 6- 8 slices

For the marination of the sliced veggies:

Oil/ olive oil- 2-3 tbsp.

Lime juice- 2-3 tsp

Salt and pepper to taste

Mixed herbs-1 tsp

Chili flakes-1/2 tsp

Mustard paste-1/2 tsp

For the dressing of the salad:

Oil / olive oil- 2-3 tbsp.

Honey- 2 tsp

Salt and pepper to taste

Capsico/ tabasco sauce- ½ tsp

Soy sauce- 1 tsp

Tomato ketchup-2- 3 tsp

White vinegar-1 tsp

Pinch of sugar

Chopped parsley-2 tsp

For the garnish of the salad:

Feta Cheese- ½ cup crumbled.

Pumpkin seeds/ melon seed- 2- 3 tsp

Fresh herbs/ micro- greens- 2 tbsp.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

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

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs and some feta cheese as well in this recipe.

Recipe-2] POWER TO GOOD HEALTH SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Boiled potatoes- ½ cup

Boiled sweet corn-1/4 cup

Carrots-1/2 cup, cubes, boiled

Chicken breast-1 cup, boiled- shredded

Green peas-1/4 cup boiled

Celery-1 stalk cut into pieces

For the dressing of the salad:

Mayonnaise/ hung curd- 1 cup

Salt and pepper to taste

Lime juice- 1-2 tsp

For the garnish of the salad:

Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

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

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-3] FLAVOUR BASKET SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Boiled potatoes- ½ cup

Boiled beetroot-1/2 cup diced

Cherry tomatoes- 6- 8 o,1x2

Mozzarella cheese -1 cup, portioned

Celery-1 stalk cut into pieces

For non-veg options:

Grilled chicken breasts- 2 no, sliced

Saute prawns- 6- 8 no cut 1 x 2

Grilled fillet of fish- 2-3 no

Boiled halved eggs-2-3 no

For the dressing of the salad:

Salad oil/ olive oil- 2-3 tbsp.

Salt and pepper to taste

Lime juice- 1-2 tsp

White vinegar-1 tsp

Honey- 2- 3 tsp

Mustard paste-1 tsp

Red wine/ brandy/ balsamic vinegar-1-2 tsp

For the garnish of the salad:

Slivered peeled almonds/ pine nuts/ Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

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

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-4] INTIMATE VEGGIE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Sweet potatoes- 150gms, cubed

Potatoes- 2 med sized, cubed

Carrots- 1-2 small, med cubed

Cauliflower florets-2 cups

Yellow pumpkin- 1 cup cubed

Celery-1 stalk cut into pieces

French beans-1 cup cut and blanched

For the dressing of the salad:

Date puree-2-3 tsp

Orange segments- 1 cup crushed

Jaggery-2-3 tsp grated

Salt and pepper to taste

Lime juice- 1-2 tsp

Flax seeds-2-3 tsp

Raisins- 2-3 tsp

For the garnish of the salad:

Caramelized pineapple cubes/ glazed apricots/ Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

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

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings. [pre-cook – roast all veggies after applying little salt, pepper and oil on the veggies in the oven for 20-25 mins @ 170-180 degrees celsius]

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-5] TREAT FOR TASTE BUDS SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Broccoli florets-150 gms, blanched

Carrots-1/2 cup, cubes, boiled

Cauliflower -1 cup florets, blanched

Blue berries/ assorted berries- 5-6 no

Green apple- 1 no cubed

Yellow capsicum- ½ no cut into strips

Red capsicum-1/2 no cut into strips

Celery-1 stalk cut into pieces

Grapes- ½ cup

For the dressing of the salad:

Salad oil/ olive oil-2- 3 tbsp.

Mustard paste-1 tsp

White vinegar-1 tsp

Chopped dates-2-3 tsp

Chopped assorted nuts-2-3 tsp

Salt and pepper to taste

Lime juice- 1-2 tsp

Chia seeds- 2-3 tsp, soaked in ¼ cup water for 20 mins

For the garnish of the salad:

Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

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

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-6] CHICKEN IN THE BASKET SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Boiled potatoes- ½ cup

Boiled macaroni pasta-1 cup

Boiled sweet corn-1/4 cup

Carrots-1/2 cup, cubes, boiled

Chicken breast-1 cup, cubed, boiled

Chicken sausages- ½ cup sliced

Chicken salami-1/2 cup cubed

Green peas-1/4 cup boiled

Celery-1 stalk cut into pieces

For the dressing of the salad:

Mayonnaise/ hung curd- 1 cup

Salt and pepper to taste

Lime juice- 1-2 tsp

Cream cheese-2- 3 tsp

Mustard paste-1/2 tsp

For the garnish of the salad:

Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins, boil pasta.

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

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Ingredient Ideology | Taste Of Mexican Delights By: Dr. Kaviraj Khialani- Celebrity Master Chef

Colorful & Vibrant Mexican delicacies to Indulge into.

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

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

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

Recipe-1] MEXI- BEAN VEGGIE SOUP

Ingredients:

Oil/ olive oil-1 tbsp.

Garlic- 1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato- 1 small peeled and cubed

Kidney beans/ rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/ water- 3-4 cups

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

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves- 2 tsp chopped.

Method:

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

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

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

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

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/ purple- white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber- 1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2 -3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/ sunflower seeds- 2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

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

Method:

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

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

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

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

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

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells- 10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

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

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

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

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

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis- 4-6 no

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

For the filling of chimichangas:

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

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

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

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

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

Method:

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

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

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

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

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

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

Recipe-5] TEX- MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf- 2 no

Pepper corns- 4-5 no

Sliced onions-1 no

Garlic- ginger-1 tsp chopped

Slit green and red chilies- 2-3 each

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

Salt and pepper to taste

Chili flakes-1/2 tsp 

Mixed herbs-1/2 tsp

Saffron- 8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

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

Salt and pepper to taste

Garlic- ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine- 2-3 tbsp.

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

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

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

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

To assemble:

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

Cheese- 3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

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

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

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

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

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil- 1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water- as needed.

For the stuffing:

Brownies- ½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

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

Method:

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

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

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

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

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

Introduction to Mangoes:

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

Origin Of Mangoes 

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

Health Benefits of Mangoes 

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

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

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

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

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

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

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

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

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

Uses of Mangoes In Indian Kitchen

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

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

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

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

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

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

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

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

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

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

6 recipes using mangoes in salads and dips:

1. Mango Avocado Salad:

Ingredients: 

• 1 ripe mango 

• 1 ripe avocado 

• 1/4 cup red onion (chopped) 

• 2 tbsp cilantro (chopped) 

• juice of 1 lime 

• salt and pepper to taste.

Method: 

1. Dice mango and avocado into cubes. 

2. Combine with chopped onion and cilantro. 

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

2. Spicy Mango Salsa:

Ingredients: 

• 1 ripe mango (diced) 

• 1/4 cup red bell pepper (diced) 

• 1/4 cup red onion (chopped) 

• 1 jalapeño (seeded and minced) 

• 2 tbsp cilantro (chopped) 

• juice of 1 lime 

• salt to taste.

Method: 

1. Mix all ingredients in a bowl. 

2. Adjust seasoning to taste. 

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

3. Mango Cucumber Salad:

Ingredients: 

• 1 ripe mango (diced) 

• 1 cucumber (peeled seeded, and diced) 

• 1/4 cup red onion (chopped) 

• 2 tbsp mint leaves (chopped) 

• juice of 1 lemon 

• salt and pepper to taste.

Method: 

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

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

4. Mango Yogurt Dip:

Ingredients: 

• 1 ripe mango (peeled and diced)

• 1 cup plain yogurt 

• 1 tbsp honey 

• 1/2 tsp ground cinnamon.

Method: 

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

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

5. Spicy Mango Hummus:

Ingredients: 

• 1 can chickpeas (drained and rinsed) 

• 1 ripe mango (peeled and diced) 

• 1/4 cup tahini

• 2 tbsp olive oil 

• juice of 1 lemon 

• 1 garlic clove (minced) 

• 1/2 tsp cayenne pepper

• salt to taste.

Method: 

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

2. Adjust seasoning as needed. 

3. Serve with pita bread or vegetable sticks.

6. Mango Ginger Dressing:

Ingredients: 

• 1 ripe mango (peeled and diced)

• 2 tbsp rice vinegar 

• 1 tbsp soy sauce 

• 1 tbsp honey 

• 1 tbsp fresh ginger (grated) 

• 2 tbsp olive oil.

Method: 

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

2. Slowly add olive oil while blending to emulsify. 

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

Conclusion 

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

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

INTRODUCTION

Potatoes, scientifically known as Solanum tuberosum, are a staple food in many cultures around the world, originating from the Andean region of South America. They belong to the nightshade family, which also includes tomatoes, eggplants, and peppers. Introduced to Europe in the 16th century by Spanish explorers, potatoes quickly became a vital crop due to their adaptability to various climates and soil conditions, as well as their ability to provide a high yield in a relatively small area.

Potatoes are highly nutritious, offering a rich source of vitamins, minerals, and fiber, especially when the skin is consumed. They are particularly high in vitamin C, vitamin B6, potassium, and they also provide some protein and minimal fat. 

ORIGIN OF POTATOES

The potato, known scientifically as Solanum tuberosum, traces its origins to the Andean region of South America. This area covers parts of modern-day Peru, Bolivia, Ecuador, Colombia, and Venezuela. Potatoes were domesticated approximately 7,000 to 10,000 years ago by the indigenous peoples of these regions. They developed sophisticated agricultural techniques to cultivate a wide variety of potatoes, which played a crucial role in their diet due to the plant's adaptability to different climates and altitudes.

HEALTH BENEFITS OF POTATOES 

Rich in Nutrients: Potatoes are a good source of vitamins and minerals, particularly Vitamin C, which is an antioxidant; Vitamin B6, which is important for brain and nervous system health; and potassium, which helps to regulate blood pressure.

High in Antioxidants: They contain a variety of compounds like flavonoids, carotenoids, and phenolic acids, which act as antioxidants. These substances can neutralize harmful free radicals and reduce the risk of chronic diseases such as heart disease and cancer.

Support Heart Health: The potassium in potatoes is crucial for heart health, as it helps to lower blood pressure. Additionally, the fiber content in potatoes can help to reduce LDL ("bad") cholesterol levels in the blood.

Improve Digestive Health: Potatoes are a good source of fiber, especially when the skins are eaten. This fiber helps to promote a healthy gut by preventing constipation and supporting regular bowel movements. It may also reduce the risk of colorectal cancer.

Gluten-Free: For people with celiac disease or non-celiac gluten sensitivity, potatoes are an excellent gluten-free carbohydrate source, making them a versatile ingredient in gluten-free cooking and baking.

Satiety and Weight Management: The fiber and carbohydrate content in potatoes can help you feel full for longer, which can assist in managing weight by reducing overall calorie intake.

Supports Immune System: The vitamin C in potatoes plays a crucial role in immune function, potentially helping the body resist infections and recover from illness faster.

USING OF POTATOES IN KITCHEN 

1. Boiling

Mashed Potatoes: Boil until tender, then mash with milk, butter, salt, and pepper. Enhance with garlic, cheese, or herbs for added flavor.

Potato Salad: Boil and cube potatoes, then mix with mayonnaise, mustard, onions, celery, and herbs for a classic side dish.

2. Baking

Baked Potatoes: Prick whole potatoes and bake until soft. Serve split open with toppings like sour cream, chives, cheese, and bacon.

Potato Wedges: Cut into wedges, toss with oil and seasoning, and bake until crispy for a healthier alternative to fries.

3. Roasting

Roasted Potatoes: Cube potatoes and toss with oil, garlic, rosemary, salt, and pepper. Roast until golden and crispy.

Hasselback Potatoes: Make thin slices along the top of whole potatoes, drizzle with butter and herbs, and roast until crispy on the outside and tender inside.

4. Frying

French Fries: Slice potatoes and deep-fry until golden. Season with salt or other spices.

Hash Browns: Grate potatoes, squeeze out the moisture, and fry in a thin layer until crisp and golden.

5. Grilling

Grilled Potato Slices: Slice potatoes, season, and grill until charred and tender, often wrapped in foil to cook evenly.

6. Steaming

Steamed Potatoes: Steam whole or cubed potatoes until tender. A healthier option that preserves most nutrients.

7. Microwaving

Quick Baked Potatoes: Prick potatoes and microwave until soft. A faster alternative to oven baking.

8. Stewing and Soups

Potato Soup: Cook diced potatoes in broth until tender. Blend for a creamy texture or leave chunky, and add milk, cream, and toppings.

Stews: Add cubed potatoes to stews and simmer until tender. They thicken the stew and add heartiness.

9. Incorporating into Breads and Pancakes

Potato Bread: Use mashed potatoes to make soft, moist bread.

Potato Pancakes: Combine grated potatoes with egg and flour, then fry to make pancakes.

10. As a Thickener

Thickening Soups and Gravies: Use mashed potatoes or potato flakes to thicken soups, stews, and gravies without altering the flavor much.

RECIPE USING POTATOES 

1. Potato Soup

Ingredients:

• 2 tablespoons butter

• 1 onion, chopped

• 2 lbs potatoes, peeled and cubed

• 4 cups chicken or vegetable broth

• 1 cup cream

• Salt and pepper to taste

• Chopped chives for garnish

Instructions:

1. Melt butter in a pot and sauté onion until soft.

2. Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender.

3. Blend or mash potatoes to desired consistency.

4. Stir in cream and season with salt and pepper.

5. Garnish with chives.

2. Hasselback Potatoes

Ingredients:

• 4 large potatoes

• 2 tablespoons melted butter

• Salt and pepper to taste

• 1/4 cup grated cheese (optional)

• 1 tablespoon chopped parsley

Instructions:

1. Preheat oven to 425°F (220°C).

2. Make slices across each potato, being careful not to cut through.

3. Brush potatoes with butter and season with salt and pepper.

4. Bake for about 50 minutes until crispy.

5. Top with cheese and parsley in the last 10 minutes (optional).

3. Spanish Tortilla

Ingredients:

• 4 nos potatoes, thinly sliced

• 1 onion, thinly sliced

• 6 eggs

• Salt and pepper to taste

• 4 tablespoons olive oil

Instructions:

1. Heat oil in a pan and cook potatoes and onion until tender.

2. Beat eggs with salt and pepper, then pour over potatoes and onion.

3. Cook on low heat until set, then flip to cook the other side.

4. Potato Leek Soup

Ingredients:

• 3 leeks, cleaned and sliced

• 2-3 nos potatoes, peeled and cubed

• 4 cups chicken or vegetable broth

• 1 cup cream

• Salt and pepper to taste

• Chopped chives for garnish

Instructions:

1. Sauté leeks until soft.

2. Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender.

3. Blend or mash to desired consistency.

4. Stir in cream, season with salt and pepper.

5. Garnish with chives.

6. Each recipe offers a different way to enjoy the versatile potato, from comforting soups and stews to crispy sides and hearty main dishes.

5. Classic Potato Latkes

Ingredients:

• 2 lbs potatoes, peeled and grated

• 1 medium onion, grated

• 2 eggs, beaten

• 1/2 cup all-purpose flour

• Salt and pepper to taste

• Oil for frying

Instructions:

1. Squeeze the excess moisture from the grated potatoes and onion using a clean towel.

2. Mix potatoes and onion with eggs, flour, salt, and pepper in a bowl.

3. Heat oil in a large skillet over medium-high heat.

4. Form patties from the mixture and fry until golden brown on both sides, about 2-3 minutes per side.

5. Drain on paper towels and serve warm.

6. Potato Salad with Dijon Vinaigrette

Ingredients:

• 9-10 nos small potatoes, quartered and boiled until tender

• 1/4 cup olive oil

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 small red onion, finely chopped

• 2 tablespoons capers, drained

• Salt and pepper to taste

• Fresh parsley, chopped

Instructions:

1. In a large bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, salt, and pepper.

2. Add the warm potatoes, red onion, and capers to the bowl. Toss to coat evenly with the dressing.

3. Garnish with fresh parsley before serving. Can be served warm or at room temperature.

CONCLUSION

potatoes are not only a culinary staple but also a cultural icon that has fed and nourished populations across centuries. Whether enjoyed as a simple baked potato or as part of a more complex dish, potatoes continue to be an indispensable ingredient in kitchens worldwide, celebrated for their taste, versatility, and nutritional value.

Ingredient Ideology | The Almond Flour Trail By: Dr. Kaviraj Khialani- Celebrity Master Chef

Introduction of Almond Flour:

Almond flour, also known as almond meal, is made from finely ground almonds. It's a popular gluten-free alternative to wheat flour and is rich in nutrients like protein, fiber, vitamin E, and healthy fats. Almond flour adds a nutty flavor and moist texture to baked goods and is a versatile ingredient in both sweet and savory dishes. It's commonly used in low-carb and paleo diets and is a great option for those with gluten sensitivities.

Origin Of Almond Flour:

Almond flour, made from finely ground almonds, is a gluten-free alternative rich in nutrients like protein, fiber, and healthy fats. Its exact origin is unclear, but almonds are believed to have originated in the Middle East and Central Asia. Almond flour has been used for centuries in various cultures, particularly in Mediterranean and Middle Eastern cuisines, and is popular today in gluten-free and low-carb diets for its versatility and nutritional benefits.

Health Benefits Of Almond Flour 

Almond flour offers several health benefits. It's rich in nutrients like protein, fiber, vitamin E, and healthy fats, which can help support heart health, aid in weight management, and improve digestion. Almond flour is also low in carbohydrates and has a low glycemic index, making it suitable for people with diabetes or those following a low-carb diet. Additionally, almond flour is gluten-free, making it a great alternative for those with gluten sensitivities or celiac disease.

Uses of Almond Flour In Indian Kitchen

Almond flour is not traditionally used in Indian cuisine, but it can be incorporated into Indian dishes in various ways, especially in modern, health-conscious cooking. Here are some common uses:

1. Gluten-free Rotis and Parathas: Almond flour can be combined with other gluten-free flours like sorghum or buckwheat to make rotis or parathas.

2. Baked Goods: Almond flour can replace part or all of the wheat flour in recipes for cakes, cookies, and muffins, adding a nutty flavor and moist texture.

3. Coatings and Binders: Almond flour can be used as a gluten-free coating for fried foods or as a binder in dishes like cutlets or meatballs.

4. Thickener: It can be used as a thickening agent in curries and sauces, providing a nutty flavor and thick consistency.

5. Desserts: Almond flour can be used to make traditional Indian sweets like ladoos or barfis, offering a healthier alternative to refined flours.

Overall, while almond flour may not be a traditional ingredient in Indian cooking, its versatility and health benefits make it a valuable addition to the modern Indian kitchen.

Recipes Using Almond Flour 

1. Almond Flour Pancakes:

 Ingredients: 

• 1 cup almond flour 

• 2 eggs 

• 1/4 cup almond milk 

• 1 tablespoon honey 

• 1/2 teaspoon baking powder 

• 1/2 teaspoon vanilla extract 

• pinch of salt

Method: 

1. Whisk eggs, almond milk, honey, and vanilla extract. 

2. Add almond flour, baking powder, and salt. 

3. Mix until smooth. 

4. Cook on a greased pan over medium heat, flipping when bubbles form.

2. Almond Flour Banana Bread:

 Ingredients: 

• 2 cups almond flour 

• 3 ripe bananas

• 3 eggs 

• 1/4 cup honey 

• 1/4 cup coconut oil 

• 1 teaspoon baking soda 

• 1 teaspoon vanilla extract 

• 1/2 teaspoon cinnamon

• pinch of salt.

Method: 

1. Mash bananas, then mix in eggs, honey, coconut oil, and vanilla. 

2. Add almond flour, baking soda, cinnamon, and salt. 

3. Pour into a greased loaf pan and bake at 350°F (175°C) for 45-50 minutes.

3. Almond Flour Chocolate Chip Cookies:

Ingredients: 

• 2 1/2 cups almond flour 

• 1/2 teaspoon baking soda 

• 1/4 teaspoon salt 

• 1/4 cup coconut oil 

• 1/4 cup maple syrup 

• 1 teaspoon vanilla extract 

• 1/2 cup dark chocolate chips.

Method: 

1. Mix almond flour, baking soda, and salt. 

2. Add coconut oil, maple syrup, and vanilla.

3. Fold in chocolate chips. 

4. Form into cookies and bake at 350°F (175°C) for 10-12 minutes.

4.Almond Flour Crusted Chicken:

Ingredients: 

• 4 chicken breasts 

• 1 cup almond flour 

• 1/2 teaspoon garlic powder 

• 1/2 teaspoon paprika 

• salt and pepper to taste 

• 2 eggs.

 Method: 

1. Season chicken with garlic powder, paprika, salt, and pepper. 

2. Dredge in almond flour. 

3. Dip in beaten eggs, then coat again in almond flour. 

4. Bake at 400°F (200°C) for 20-25 minutes.

5. Almond Flour Blueberry Muffins:

Ingredients: 

• 2 cups almond flour 

• 1/4 cup honey 

• 3 eggs

• 1/4 cup coconut oil 

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract 

• 1/2 cup blueberries.

Method: 

1. Mix almond flour, honey, eggs, coconut oil, baking soda, and vanilla. 

2. Fold in blueberries. 

3. Spoon into muffin cups and bake at 350°F (175°C) for 20-25 minutes.

6. Almond Flour Pizza Crust:

Ingredients: 

• 2 cups almond flour 

• 2 eggs 

• 2 tablespoons olive oil 

• 1/2 teaspoon garlic powder 

• 1/2 teaspoon onion powder 

• 1/2 teaspoon salt.

Method: 

1. Mix almond flour, eggs, olive oil, garlic powder, onion powder, and salt. 

2. Spread onto a baking sheet and bake at 350°F (175°C) for 15-20 minutes. 

3. Add toppings and bake for an additional 10-15 minutes.

Conclusion 

Almond flour is a versatile and nutritious ingredient that can be used in various recipes, from pancakes to pizza crusts. Its rich flavor and health benefits make it a popular choice for gluten-free and low-carb cooking. Whether you're looking to bake delicious treats or add a nutty twist to your savory dishes, almond flour is a great option to explore in the kitchen

Ingredient Ideology | Chicken Keema Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

INTRODUCTION TO CHICKEN KEEMA:

Chicken keema is a flavorful and popular South Asian dish made from minced chicken cooked with aromatic spices, herbs, and sometimes vegetables. "Keema" refers to minced meat, and chicken keema is a variation that uses finely minced chicken instead of beef, lamb, or other meats commonly used in traditional keema recipes. This dish is versatile and can be prepared in various ways, depending on regional preferences and personal tastes. It can be served as a standalone dish, accompanied by rice or bread, such as naan or roti, or used as a filling for wraps, sandwiches, or stuffed vegetables. Chicken keema is loved for its rich flavor profile, combining the natural taste of chicken with the complex blend of spices like cumin, coriander, turmeric, and garam masala. It is often cooked with onions, garlic, ginger, tomatoes, and sometimes green peas or potatoes, adding layers of texture and depth to the dish. Whether cooked dry or in a gravy, chicken keema is a satisfying and comforting meal enjoyed by many around the world. It is a perfect option for those looking for a delicious way to enjoy chicken in a new and exciting form.

ORIGIN 

The origins of chicken keema can be traced back to the Indian subcontinent, where it is a popular dish in various regional cuisines. Keema itself has a long history in the Indian culinary tradition, with references dating back centuries. The word "keema" is derived from the Persian word for minced meat, indicating influences from Persian and Central Asian cuisines. The exact origin story of chicken keema is not well-documented, but it likely emerged as a variation of traditional keema recipes to accommodate preferences for poultry over red meat, especially in regions where chicken is more widely consumed. Over time, chicken keema has become a beloved dish enjoyed not only in India but also in other parts of South Asia and around the world, thanks to the global popularity of Indian cuisine.

Today, chicken keema is a staple in households, restaurants, and street food stalls across the Indian subcontinent and beyond, reflecting the diverse culinary heritage and evolving tastes of the region. Its versatility and delicious flavor have made it a favorite among both home cooks and professional chefs, contributing to its enduring popularity in the culinary landscape.

HEALTH BENEFITS OF CHICKEN KEEMA:

1. High-Quality Protein: Chicken is a rich source of high-quality protein, essential for muscle repair, growth, and overall body function. Including chicken keema in your diet can help meet your daily protein requirements.

2. Nutrient-Dense: Chicken keema can be packed with essential vitamins and minerals, depending on the ingredients used in its preparation. Onions, tomatoes, and spices like garlic, ginger, and turmeric add vitamins, antioxidants, and other beneficial compounds to the dish.

3. Low in Calories: When prepared with lean chicken and minimal added fats, chicken keema can be a relatively low-calorie option compared to red meat-based keema dishes. This makes it suitable for individuals looking to manage their calorie intake or maintain a healthy weight.

4. Heart Health: Choosing lean cuts of chicken and limiting added fats can contribute to heart health by reducing saturated fat intake. Additionally, incorporating heart-healthy spices like turmeric, which contains curcumin, may have anti-inflammatory and cholesterol-lowering effects.

5. Versatile Ingredients: Chicken keema recipes often include vegetables like onions, tomatoes, and peas, providing dietary fiber, vitamins, and minerals essential for overall health and digestion.

6. Customizable: Chicken keema can be customized to suit individual dietary preferences and restrictions. It can be prepared with reduced sodium, limited added sugars, and tailored spice levels to accommodate various dietary needs.

7. Satiety: The combination of protein, healthy fats, and fiber in chicken keema can help promote feelings of fullness and satiety, potentially reducing overall calorie intake and aiding in weight management.

RECIPES USING CHICKEN KEEMA

Chicken Keema Curry:

Ingredients:

• 500g chicken keema

• 2 onions, finely chopped

• 2 tomatoes, pureed

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• Salt to taste

• 2 tbsp oil

• Fresh coriander leaves for garnish

Method:

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

2. Add onions and sauté until golden brown. Add garlic and ginger, sauté for another minute.

3. Add chicken keema and cook until it changes color.

4. Stir in tomato puree, spices, and salt. Cook until the oil separates.

5. Add water if needed for desired consistency. Simmer for 10-15 minutes.

6. Garnish with fresh coriander leaves and serve hot.

Chicken Keema Paratha (Stuffed Flatbread):

Ingredients:

• For the dough:

• 300g whole wheat flour

• Water (as needed)

• Salt to taste

• For the filling:

• 300g chicken keema

• 1 onion, finely chopped

• 2 green chilies, finely chopped

• 1/2 tsp garam masala

• 1/2 tsp cumin powder

• Salt to taste

• Fresh coriander leaves, chopped

Method:

1. Prepare dough by mixing flour, salt, and water. Knead until smooth, then let it rest.

2. For the filling, sauté onions, add chicken keema, spices, and cook until done.

3. Divide dough and filling into equal portions. Roll out dough, add filling, seal, and roll into parathas.

4. Cook on a hot griddle with oil until golden brown on both sides.

Chicken Keema Biryani:

Ingredients:

• 500g chicken keema

• 300g basmati rice

• 2 onions, thinly sliced

• 2 tomatoes, chopped

• 2 tbsp biryani masala

• 1/2 cup yogurt

• 1/4 cup mint leaves

• 1/4 cup coriander leaves

• 4 cups water

• Ghee or oil for cooking

Method:

1. Cook rice with water until 70% done, then drain and set aside.

2. In a separate pan, sauté onions until golden brown, then add tomatoes and cook until soft.

3. Add chicken keema and cook until it's almost done.

4. Layer cooked rice over the keema mixture. Sprinkle biryani masala, yogurt, mint, and coriander leaves.

5. Cover and cook on low heat until the rice and chicken are fully cooked. Serve hot.

Chicken Keema Samosa:

Ingredients:

• For the dough:

• 250g all-purpose flour

• 1/4 cup oil

• Salt to taste

• Water (as needed)

• For the filling:

• 300gm chicken keema

• 2 potatoes, boiled and mashed

• 2 onions, finely chopped

• 2 green chilies, finely chopped

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• Oil for frying

Method:

1. Prepare dough by mixing flour, oil, and salt. Knead until smooth, then let it rest.

2. For the filling, sauté onions, add chicken keema, mashed potatoes, spices, and cook until well combined.

3. Divide dough into small balls, roll out into circles, and cut each circle in half.

4. Fill each half-circle with the keema mixture, fold into a triangular shape, and seal the edges.

5. Heat oil in a pan, fry samosas until golden brown and crispy. Drain excess oil on paper towels before serving.

Chicken Keema Tikka:

Ingredients:

• 500g chicken keema

• 1/2 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp garam masala

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• Salt to taste

• 2 tbsp oil

• Lemon wedges for garnish

 Method:

1. In a bowl, mix yogurt, ginger-garlic paste, spices, and salt to form a marinade.

2. Add chicken keema to the marinade and mix well. Let it marinate for at least 1 hour.

3. Thread marinated keema onto skewers and grill or bake until cooked through and slightly charred.

4. Serve hot with lemon wedges and your favourite chutney or dip.

   Chicken Keema Soup:

   Ingredients:

• 300g chicken keema

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 1/2 cup corn kernels

• 1/2 cup green peas

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1/4 tsp black pepper powder

• Salt to taste

• 1 liter chicken broth

• Fresh parsley for garnish

Method:

1. In a pot, heat oil and sauté onions until translucent. Add chicken keema and cook until browned.

2. Add carrots, celery, corn, peas, and spices. Cook for a few minutes.

3. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20-25 minutes.

4. Adjust seasoning if needed and serve hot, garnished with fresh parsley.

CONCLUSION:

In conclusion, chicken keema is a versatile and delicious dish that can be enjoyed in various forms, from curries and biryanis to stuffed parathas and samosas. With its rich flavor profile and nutritious ingredients, chicken keema offers both taste and health benefits. Whether you are craving a comforting meal or looking to impress your family and friends with a flavorful dish, chicken keema recipes provide plenty of options to explore and enjoy. By following these recipes and using proper measurements, you can create mouthwatering chicken keema dishes that will satisfy your cravings and delight your taste buds. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey filled with aromatic spices, tender chicken, and hearty satisfaction. Whether you are cooking for a special occasion or simply enjoying a cozy meal at home, chicken keema is sure to be a hit. So, dive into the world of chicken keema and discover the joy of cooking and savoring this beloved dish.

Ingredient Ideology |Holi Ke Naam…kuch Dilkhush Pakwaan! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Holi Ke Naam…kuch Dilkhush Pakwaan!

Introduction to Festival of Holi:

Holi, also known as the Festival of Colors, is a vibrant and joyous Hindu festival celebrated primarily in India and Nepal. It marks the arrival of spring and the victory of good over evil. During Holi, people come together to play with colors, dance, sing, and enjoy festive foods. It's a time to forgive and forget, repair broken relationships, and celebrate new beginnings. Holi is a festival that transcends barriers of age, gender, and caste, bringing people together in a spirit of unity and love.

Origin of Holi Festival:

Holi, the Festival of Colors, has ancient roots in Hindu mythology. It celebrates the victory of good over evil, with stories like Holika and Prahlad. It's also linked to Lord Krishna, who playfully colored Radha and others. Today, Holi marks the arrival of spring, uniting people through colorful celebrations, music, and festive foods.

Famous Foods on Holi from Various parts of India:

Holi is celebrated with a variety of delicious foods across India. Some of the famous dishes enjoyed during this festival include:

• Gujiya (North India): A sweet dumpling filled with khoya (milk solids), coconut, nuts, and cardamom, often deep-fried and dipped in sugar syrup.

• Puran Poli (Maharashtra): A sweet flatbread filled with a mixture of cooked lentils, jaggery, and spices, often enjoyed with ghee.

• Malpua (North India): Sweet pancakes made with flour, milk, and sugar, often flavored with cardamom and saffron, and fried until crisp.

• Thandai (North India): A refreshing drink made with milk, nuts, and spices like saffron, cardamom, and fennel seeds, often mixed with bhang (cannabis paste) during Holi.

• Dahi Vada (North India): Lentil dumplings soaked in yogurt and topped with tangy tamarind chutney and spicy masalas.

• Bhang Pakora (North India): Fritters made with bhang (cannabis paste) mixed into the batter, traditionally consumed for its intoxicating effects during Holi.

• Pulihora (Andhra Pradesh and Telangana): Tamarind rice seasoned with mustard seeds, curry leaves, and turmeric, often served as a festive dish during Holi.

• Thandu Keerai Kootu (Tamil Nadu): A curry made with thandu keerai (amaranth stems), lentils, coconut, and spices, often enjoyed with rice during Holi.

These are just a few examples, as different regions of India have their own unique traditional dishes and sweets that are enjoyed during the festival of Holi.

Holi, the festival of colors, is also a celebration of food! Many traditional Holi foods offer health benefits:

• Gujiya: This sweet treat is rich in protein and healthy fats from the khoya (reduced milk) and dry fruits.

• Thandai: A refreshing drink made with milk, nuts, and spices like saffron and cardamom, it is hydrating and rich in antioxidants.

• Pakoras: These fried snacks can be made with vegetables like spinach, potato, or onion, providing vitamins, minerals, and fiber.

• Dahi Vada: Lentils in dahi vada provide protein and fiber, while yogurt offers probiotics for gut health.

• Bhang: Although consumed in moderation, bhang (a preparation of cannabis) is believed to have medicinal properties, including pain relief and relaxation.

While enjoying these delicacies, it's important to practice moderation and balance with other nutritious foods to maintain a healthy diet.

Recipes to Try Out This Holi & enjoy with loved ones!

Puran Poli (Maharashtra):

Ingredients:

• 1 cup chana dal (split Bengal gram) 

• 1 cup jaggery

• 1 cup whole wheat flour

• 1 cup ghee 

• water for dough

• cardamom powder as per taste

Method: 

1. Cook chana dal, mash it, add jaggery and cardamom powder. 

2. Make a dough with flour, roll it, stuff with the dal mixture, and cook on a griddle with ghee.

Malpua (North India):

Ingredients: 

• 1 cup flour

• 1/2 cup milk

• 1/2 cup sugar

• 1/4 cup fennel seeds

• Ghee for frying 

• Water as required

Method: 

1. Mix flour, milk, and water to make a thick batter. 

2. Add sugar and fennel seeds. 

3. Fry spoonful’s of batter in ghee until golden.

Thandai (North India):

Ingredients: 

• 1 liter milk

• 1/2 cup sugar 

• 1/4 cup almonds 

• 1/4 cup cashews 

• 2 tbsp melon seeds 

• 2 tbsp poppy seeds

• 1/2 tsp cardamom powder 

• saffron strands for garnishes 

Method: 

1. Soak almonds, cashews, melon seeds, and poppy seeds. 

2. Blend with some milk. 

3. Boil remaining milk with sugar, add the paste, and simmer. 

4. Add cardamom powder and saffron.

Pakoras (Punjab):

Ingredients: 

• 1 cup chickpea flour 

• 1 potato (sliced) 

• 1 onion (sliced) 

• 1/2 cup spinach (chopped) 

• 1/2 tsp carom seeds 

• Salt as required

• oil for frying.

Method: 

1. Mix chickpea flour, carom seeds, and salt. 

2. Add water to make a thick batter. 

3. Dip potato, onion, and spinach in the batter and fry until golden.

Bhang Ki Chutney (Uttar Pradesh):

Ingredients: 

• 1/2 cup fresh mint leaves 

• 1/2 cup fresh coriander leaves

• 2-3 green chilies 

• 1/2 tsp cumin seeds 

• 1/2 tsp black salt

• 2-3 tbsp bhang seeds 

• Water as required 

Method: 

1. Grind mint leaves, coriander leaves, green chilies, cumin seeds, and black salt with some water. 

2. Add bhang seeds and grind again.

Gujiya (North India):

Ingredients: 

• 2 cups all-purpose flour 

• 1/2 cup ghee 

• 1 cup khoya 

• 1/2 cup powdered sugar 

• 2 tbsp chopped nuts 

• oil for frying.

Method: 

1. Mix flour and ghee to make a dough. 

2. Roll out into small circles. 

3. Fill with a mixture of khoya, sugar, and nuts. 

4. Fold and seal edges. 

5. Fry until golden.

Conclusion 

Holi, the festival of colors, is a time for joyous celebration and indulging in delicious traditional foods from various parts of India. These recipes not only satisfy the taste buds but also offer a range of health benefits. From the rich flavors of Puran Poli to the refreshing Thandai and the crispy Pakoras, each dish adds a unique touch to the festive experience. Whether you're trying out the savory flavors of North India or the sweet delicacies of South India, these recipes are sure to make your Holi celebration even more special. So, gather your loved ones, savor these delightful dishes, and immerse yourself in the spirit of Holi!

Ingredient Ideology | The Jackfruit Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Jackfruit Trivia

INTRODUCTION:

Jackfruit,a tropical giant revered as the world's largest tree fruit, holds a special place in culinary traditions and cultural practices across Asia, particularly in countries like India, Thailand, and Indonesia. Belonging to the Moraceae family, the jackfruit tree (Artocarpus heterophyllus) produces enormous, spiky-skinned fruits that can weigh up to 80 pounds and grow as large as three feet in length. Native to the rainforests of South and Southeast Asia, jackfruit is celebrated for its versatility, with both its sweet, fragrant flesh and seeds used in a variety of savory and sweet dishes. Jackfruit, a tropical giant revered as the world's largest tree fruit, holds a special place in culinary traditions and cultural practices across Asia, particularly in countries like India, Thailand, and Indonesia. Belonging to the Moraceae family, the jackfruit tree (Artocarpus heterophyllus) produces enormous, spiky-skinned fruits that can weigh up to 80 pounds and grow as large as three feet in length. Native to the rainforests of South and Southeast Asia, jackfruit is celebrated for its versatility, with both its sweet, fragrant flesh and seeds used in a variety of savory and sweet dishes.

ORIGIN:

The jackfruit, originating from South and Southeast Asia, has been cultivated for thousands of years, particularly in countries like India, Bangladesh, and Malaysia. Belonging to the Moraceae family, jackfruit trees produce large, spiky-skinned fruits with sweet, fragrant flesh and seeds. Culturally significant, jackfruit has been an integral part of traditional diets and culinary practices across Asia. Its adaptability to tropical climates has led to its cultivation in regions worldwide. Jackfruit's versatility as both a Savory and sweet ingredient has made it popular in a wide range of dishes. With rising interest in plant-based diets, jackfruit has gained recognition as a meat substitute due to its meaty texture and ability to absorb flavors. As a sustainable and nutritious fruit, jackfruit continues to be valued for its contribution to food security and livelihoods in tropical regions. Today, India remains the largest producer and consumer of jackfruit, showcasing its enduring importance in Asian cuisine and culture.

HEALTH BENEFITS:

Jackfruit offers a range of health benefits due to its nutritional composition:

1. Rich in Nutrients: Jackfruit is packed with essential vitamins, minerals, and antioxidants, including vitamin C, vitamin A, potassium, magnesium, and various B vitamins, which support overall health and well-being.

2. Dietary Fiber: Jackfruit is a good source of dietary fiber, which aids digestion, promotes regular bowel movements, and helps prevent constipation.

3. Antioxidant Properties: The antioxidants in jackfruit, such as flavonoids and phytonutrients, help protect cells from oxidative stress and damage caused by free radicals, reducing the risk of chronic diseases.

4. Immune Support: The high vitamin C content in jackfruit supports immune function, helping the body fight off infections and illnesses.

5. Heart Health: Potassium in jackfruit helps regulate blood pressure levels, while dietary fiber and antioxidants may help lower cholesterol levels, reducing the risk of heart disease.

6. Weight Management: Jackfruit is relatively low in calories and fat, making it a filling and nutritious option for those watching their weight.

RECIPIES USING JACKFRUIT:

1. Jackfruit Curry:

 Ingredients:

• 2 cups ripe jackfruit, chopped

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 1 cup coconut milk

• 2 teaspoons turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon chili powder

• Salt to taste

• Curry leaves

• 1 teaspoon mustard seeds

• 2 tablespoons oil

Instructions:

1. Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions. Saute until onions turn golden brown.

2. Add ginger-garlic paste and sauté for a minute.

3. Add chopped tomatoes and cook until they turn mushy.

4. Add turmeric powder, coriander powder, cumin powder, chili powder, and salt. Mix well.

5. Add chopped jackfruit and cook for 5 minutes.

6. Pour coconut milk and simmer until the curry thickens.

7. Serve hot with rice or bread.

2. Jackfruit Stir-Fry:

Ingredients:

• 2 cups raw jackfruit, boiled and sliced

• 1 cup mixed vegetables (bell peppers, carrots, beans), sliced

• 2 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon chili paste

• 1 tablespoon sesame oil

• Salt and pepper to taste

   Instructions:

     1. Heat sesame oil in a pan and add minced garlic. Sauté until fragrant.

     2. Add mixed vegetables and boiled jackfruit slices. Stir-fry for 5-7 minutes.

     3. Mix in soy sauce, chili paste, salt, and pepper. Cook for another 2-3 minutes.

     4. Adjust seasoning according to taste.

     5. Serve hot as a side dish or over rice.

3. Jackfruit Pulao:

Ingredients:

• 1 cup basmati rice, soaked for 30 minutes

• 1 cup ripe jackfruit, chopped

• 1 onion, thinly sliced

• 1-inch ginger, grated

• 2 cloves garlic, minced

• Whole spices (1 cinnamon stick, 3 cloves, 2 cardamom pods)

• Few mint leaves and coriander leaves, chopped

• 2 tablespoons ghee

• Salt to taste

   Instructions:

1. Heat ghee in a pan and add whole spices. Saute for a minute.

2. Add sliced onions, grated ginger, and minced garlic. Fry until onions turn golden brown.

3. Add chopped jackfruit and cook for 3-4 minutes.

4. Drain soaked rice and add it to the pan. Mix well.

5. Add 2 cups of water, salt, and chopped mint leaves. Bring to a boil.

6. Reduce heat, cover, and cook until the rice is done.

7. Garnish with chopped coriander leaves and serve hot.

4. Jackfruit Tacos:

Ingredients:

• 2 cups shredded jackfruit (cooked or canned)

• 8 taco shells

• 1 onion, chopped

• 1 bell pepper, thinly sliced

• 2 jalapenos, diced

• 2 tablespoons taco seasoning

• 1 lime, juiced

• Fresh cilantro, chopped

• Sour cream and shredded cheese (optional toppings)

   Instructions:

1. Heat a skillet over medium heat and add shredded jackfruit. Cook for 2-3 minutes.

2. Add chopped onions, bell peppers, and jalapenos to the skillet. Cook until vegetables are tender.

3. Stir in taco seasoning and lime juice. Cook for an additional 2 minutes.

4. Warm taco shells according to package instructions.

5. Fill each taco shell with the jackfruit mixture.

6. Top with chopped cilantro, sour cream, and shredded cheese if desired.

7. Serve hot and enjoy your jackfruit tacos!

5. Jackfruit Cutlets:

Ingredients:

• 2 cups raw jackfruit, boiled and mashed

• 2 potatoes, boiled and mashed

• 1 onion, finely chopped

• 2 green chilies, finely chopped

• 1-inch ginger, grated

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1/2 cup bread crumbs

• Salt to taste

• Oil for frying

   Instructions:

1. In a mixing bowl, combine mashed jackfruit, mashed potatoes, chopped onions, green chilies, grated ginger, turmeric powder, garam masala, and salt.

2. Mix well to form a smooth dough.

3. Divide the dough into equal-sized portions and shape them into cutlets.

4. Roll each cutlet in bread crumbs to coat evenly.

5. Heat oil in a pan over medium heat for frying.

6. Fry the cutlets until they turn golden brown and crispy on both sides.

7. Drain excess oil on a paper towel.

8. Serve hot with ketchup or chutney.

6. Jackfruit Smoothie:

Ingredients:

• 1 cup ripe jackfruit, chopped

• 1 ripe banana, sliced

• 1/2 cup yogurt (or coconut milk for a vegan option)

• 1/2 cup milk (or almond milk for a vegan option)

• 1 tablespoon honey (adjust to taste)

• 1/2 teaspoon vanilla extract

• Ice cubes (optional)

Instructions:

1. In a blender, combine chopped jackfruit, sliced banana, yogurt, milk, honey, and vanilla extract.

2. Blend until smooth and creamy. Add ice cubes if desired for a colder smoothie.

3. Taste and adjust sweetness by adding more honey if needed.

4. Pour the smoothie into glasses and serve immediately.

5. Garnish with a slice of jackfruit or a sprinkle of cinnamon if desired.

CONCLUSION:

In conclusion, jackfruit stands out as a nutritional powerhouse, offering a wide range of health benefits alongside its delicious flavor and versatility in cooking. Originating from South and Southeast Asia, this tropical fruit has been cherished for centuries for its abundance of essential vitamins, minerals, and antioxidants. From supporting digestive health and boosting immunity to promoting heart health and aiding in weight management, jackfruit proves to be a valuable addition to any diet. Its adaptability as both a savory and sweet ingredient further enhances its appeal, while its sustainability and contribution to food security underscore its importance in tropical regions. As interest in plant-based diets and sustainable food sources continues to rise, jackfruit emerges as a culinary gem that not only delights the palate but also nourishes the body, making it a beloved fruit with enduring popularity worldwide.

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

THE MAGIC OF RUBY CHOCOLATE

INTRODUCTION TO RUBY CHOCOLATE:

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

ORIGIN OF RUBY CHOCOLATE:

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

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

HEALTH BENEFITS OF RUBY CHOCOLATE

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

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

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

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

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

USES OF RUBY CHOCOLATE IN KITCHEN

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

1. Desserts and Confectionery

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

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

2. Decorative Elements

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

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

3. Beverages

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

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

4. Breakfast Items

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

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

5. Savory Dishes

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

6. Ice Cream and Gelato

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

RECIPES USING RUBY CHOCOLATE 

1. Ruby Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 cup unsalted butter, room temperature

• 1/2 cup granulated sugar

• 1 cup packed light-brown sugar

• 1 teaspoon salt

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 cups Ruby chocolate chips

Instructions:

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

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

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

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

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

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

2. Ruby Chocolate Brownies

• Ingredients:

• 1/2 cup unsalted butter

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1/4 cup cocoa powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup Ruby chocolate chunks

Instructions:

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

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

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

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

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

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

3. Ruby Chocolate Raspberry Muffins

Ingredients:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup milk

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup Ruby chocolate chips

• 1 cup fresh raspberries

Instructions:

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

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

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

4. Gently fold in Ruby chocolate chips and raspberries.

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

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

4. Ruby Chocolate Cheesecake

Ingredients:

• 150g crushed graham crackers

• 75g melted butter

• 500g cream cheese, softened

• 100g sugar

• 200g ruby chocolate, melted

• 2 eggs

• 1 tsp vanilla extract

Instructions:

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

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

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

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

5. Ruby Chocolate Madeleines

Ingredients:

• 130g all-purpose flour

• 1 tsp baking powder

• 120g sugar

• 120g unsalted butter, melted

• 2 eggs

• 100g ruby chocolate, melted

• Powdered sugar for dusting

Instructions:

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

2. Whisk together flour and baking powder.

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

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

5. Cool slightly and dust with powdered sugar.

6. Ruby Chocolate Scones

Ingredients:

• 250g all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 50g sugar

• 75g cold unsalted butter, cubed

• 100ml cold milk

• 150g ruby chocolate chips

Instructions:

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

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

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

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

5. Bake for 12-15 minutes.

INSTRUCTIONS

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

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

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

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

CONCLUSION

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