tag:blogger.com,1999:blog-46192566527753697782024-03-11T08:53:01.826+05:30Healthy SlurpsNutritious, Lip Smacking, Veggie!Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-4619256652775369778.post-24206782006807186712017-07-31T23:04:00.001+05:302017-07-31T23:04:30.380+05:30Poha Alu Tikki<p>Finding myself with a big bowl of leftover Kanda Poha, I was wondering what to upcycle it as. It seemed such a shame to throw away such precious organic red poha. Thus was born Poha Alu tikki. Since rice flakes (Poha) is so quick to soak, and because the tikki is easy to put together with readily available ingredients, I am sure you will enjoy making and savoring this simple Poha Alu Tikki as much as we did.</p><p>You can use either Red or White Poha for this Poha Alu Tikki. Or you can use up leftover <a href="http://healthyslurps.blogspot.in/2011/02/lemon-poha-aval.html">Aval upma</a>/Kanda Poha like me! Just add a boiled potato for binding, some herbs and seasonings, and the Poha Alu Tikki is ready to be pan fried and gorged upon.</p><p>Here is how I made Poha Alu Tikki.</p><p><img width="660" height="380" title="Tikki platter" style="margin: 10px auto; float: none; display: block; background-image: none;" alt="Tikki platter" src="https://lh3.googleusercontent.com/-zeE5qqgz5Nc/WX9qGUHmnUI/AAAAAAAAFMA/BMc_ELXHObI6LfQXGV0d5BfWX4J90VuzQCHMYCw/Tikki%2Bplatter%255B11%255D?imgmax=800" border="0"></p><p>ALLERGY INFORMATION</p><ul><li>Does NOT contain lactose, nuts, soya, corn, egg.</li><li>Suitable for people with gluten allergy or lactose intolerance,</li></ul><p><strong><em>Preparation Time - 15-20 minutes, Cooking Time – 25–30 minutes, Makes – 12 –14 medium size tikkis. </em></strong></p><p>YOU NEED</p><p>COOKWARE – colander, 5 litre mixing bowl, chopping board, knife, potato masher, non-stick tawa/griddle</p><p>INGREDIENTS</p><ol><li>1 heaped cup Red/ White rice flakes ( poha). I used *Red Poha. OR 1 heaped bowl leftover <a href="http://healthyslurps.blogspot.in/2011/02/lemon-poha-aval.html">aval upma</a>/Kanda Poha</li><li>1 medium potato boiled, or half cup boiled mashed potato</li><li>1/4 cup finely minced red onion</li><li>2 green chillies, finely minced</li><li>a handful of fresh coriander leaves,finely minced</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon amchur powder</li><li>1/2 teaspoon garam masala powder</li></ol><p>METHOD</p><ol><li>If using fresh rice flakes(Poha), cover with fresh water, soak for 5 minutes. Then place in a colander and rinse under running water. Set to drain.</li><li>Clean and mince finely onion, green chilly, and coriander leaves.</li><li> Add the above to the drained poha, mashed potato, salt, amchur and garam masala in a mixing bowl. Mash them together using a potato masher. Mix well to a homogenous mixture.</li><li>Make big lemon size balls, flatten slightly, and shallow fry on a heated non-stick tawa. Drizzle as little oil as possible while shallow frying. Flip to other side, and cook till browned. Take care to brown both sides evenly.</li><li>Remove to serving plate. Serve with onion rings and <a href="http://healthyslurps.blogspot.in/2010/10/pudina-chutney.html">mint chutney</a>.</li></ol><p><img width="288" height="496" title="Tikki close up" align="left" style="margin: 10px 0px 0px; float: left; display: inline; background-image: none;" alt="Tikki close up" src="https://lh3.googleusercontent.com/-iA7KG7bQ2nU/WX9qHA5wDxI/AAAAAAAAFME/M85h-vxxGywT3SJsA27RrqjlQcJihTpaACHMYCw/Tikki%2Bclose%2Bup%255B14%255D?imgmax=800" border="0"><a href="https://lh3.googleusercontent.com/-rAS0AXS6JqE/WX9qHrekn4I/AAAAAAAAFMI/vDL2DyDJTFEJB5vn97VyBlgb63diSnxAwCHMYCw/s1600-h/Tikki%2Bclose%2Bup%2B2%255B13%255D"><img width="290" height="500" title="Tikki close up 2" style="display: inline; background-image: none;" alt="Tikki close up 2" src="https://lh3.googleusercontent.com/-dqyYHUonCsc/WX9qIfS4F_I/AAAAAAAAFMM/ZHm4KE7tY7MA1uDCodBWmj2526EqGn-dQCHMYCw/Tikki%2Bclose%2Bup%2B2_thumb%255B7%255D?imgmax=800" border="0"></a></p><a href="https://lh3.googleusercontent.com/-mhKTLRqTxzM/WX9qJJC6Q2I/AAAAAAAAFMQ/U9_0w4lQi0E6nlfACgVShpmLzpzEDpU9QCHMYCw/s1600-h/Tikki%2Bclose%2Bup%2B2%255B4%255D"><div class="wlWriterEditableSmartContent" id="scid:77ECF5F8-D252-44F5-B4EB-D463C5396A79:81072b5e-d7d5-412d-bd4a-768179d960e8" style="margin: 0px; padding: 0px; float: none; display: inline;">Technorati Tags: <a href="http://technorati.com/tags/PohaTikki" rel="tag">PohaTikki</a>,<a href="http://technorati.com/tags/Poha" rel="tag">Poha</a>,<a href="http://technorati.com/tags/Poha+Alu+tikki" rel="tag">Poha Alu tikki</a>,<a href="http://technorati.com/tags/kids+recipe" rel="tag">kids recipe</a>,<a href="http://technorati.com/tags/lunch+box+recipe" rel="tag">lunch box recipe</a>,<a href="http://technorati.com/tags/healthy+snacks" rel="tag">healthy snacks</a>,<a href="http://technorati.com/tags/high+iron+recipe" rel="tag">high iron recipe</a></div><br></a><p><a href="https://lh3.googleusercontent.com/-mhKTLRqTxzM/WX9qJJC6Q2I/AAAAAAAAFMQ/U9_0w4lQi0E6nlfACgVShpmLzpzEDpU9QCHMYCw/s1600-h/Tikki%2Bclose%2Bup%2B2%255B4%255D"><br></a></p>Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com6tag:blogger.com,1999:blog-4619256652775369778.post-62429440827213037262017-04-26T19:35:00.001+05:302017-05-10T07:42:48.288+05:30Eggless Whole Wheat Banana Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
Pancakes make a tasty and quick breakfast food. Most children seem to love them. Pancakes are very versatile and can be made interesting with different toppings. I realised that it is time to give pancakes the Healthy Slurps twist. Since pancakes are usually made with all purpose flour, I do not rate them high on nutritive value. Instead, here is a recipe for whole wheat pancakes. What’s more, these Eggless Whole wheat Banana Pancakes taste very delicious even without any toppings. <br />
This recipe is especially for those who do not eat eggs, and despair at the non-availability of eggless pancakes, or recipes for it. Look no further. I am really delighted to share this winner recipe with all. I have used organic whole wheat flour and organic jaggery powder to make these delicious eggless whole wheat banana pancakes. You could substitute these with normal whole wheat flour and jaggery/brown sugar too. I have not used any baking soda either. The banana takes care of it all. <br />
Here is how you can enjoy these soft, fluffy eggless whole wheat banana pancakes at your homes too.<br />
<img alt="Banana pancakes topped with butter" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_89v-AWo8xd1Yb01o0_rjD8E5gz_lZsCKu9As_3eQyAZ1XBbywJ0gCJIaViAWLzzVhPPvRtPpi-td5tE6HlhgeT23U66TZ0vj3MzNvnmgWfvMn4fsW_EBWdvH2wvAFklUArrK0-21fBH/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 10px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Banana pancakes topped with butter" width="640" /><br />
ALLERGY INFORMATION<br />
<ul>
<li>Contains wheat gluten. NOT suitable for people with gluten allergy. </li>
<li>Does NOT contain nuts, lactose, soya, corn, eggs. Suitable for people with nut allergy or lactose intolerance. People with lactose intolerance can use any cooking oil instead of butter.</li>
</ul>
<em>Preparation Time – 15-20 minutes, Cooking Time – 30 minutes, Makes - </em><br />
YOU NEED<br />
COOKWARE – Non-stick skillet, spatula,wire whisk, ladle, mixing bowl, fine sieve<br />
INGREDIENTS - <br />
<ol>
<li>1 +1/2 cup organic whole wheat flour </li>
<li>1 cup organic jaggery powder / 1 cup brown sugar powdered </li>
<li>1 Banana, mashed up with a fork (I used Dole) </li>
<li>1 cup drinking water plus few teaspoons of water or milk if needed </li>
<li>1/4 cup unsalted melted butter (Or use any odourless cooking oil in place of butter)</li>
</ol>
METHOD -<br />
<ol>
<li>Dissolve the jaggery/brown sugar in water. Stir briskly with wire whisk to blend. You can also warm up the water to speed it up. </li>
<li>Once the jaggery has dissolved, (Takes about 5 minutes,) filter the liquid through a mesh sieve to remove grit. </li>
<li>To the filtered liquid, add the whole wheat flour in a slow drizzle. Keep stirring briskly with wire whisk to avoid lumps. </li>
<li>Once the flour is blended in, add the mashed banana and bring the whole batter together by mixing thoroughly. Batter should be of thick pouring consistency. it should thickly coat the back of a ladle. Add a few teaspoons of water/milk to your batter, only if needed. </li>
<li>Heat up a non-stick skillet. Drizzle a few drops of butter on the pan. When you see a few fumes, the skillet is hot enough. </li>
<li>Lower the heat, pour a ladleful of batter on the centre of pan. Tilt it gently to let batter spread. Do NOT swirl the pan too much. A gentle tilt will do. Keep skillet on medium flame. Drizzle a few drops of butter around the sides of the pancake. </li>
<li>When the underside looks brown, flip the pancake over with a spatula. Cook over a low flame for a few minutes. Remove to serving platter when done. </li>
<li>Repeat with rest of batter. </li>
<li>I like to make mini pancakes by dropping teaspoonfuls of batter all around the skillet and patiently turning over each one. </li>
<li>Serve hot, warm, cold. Serve plain, with some fruits, or with honey drizzled over. Once fully cold, these can be packed in school lunches too. They stick together when warm. You could use butter paper between pancakes while packing too. Great for picnics, road trips, school or office lunches, after school snacks.</li>
</ol>
<img alt="Soft spongy banana pancakes" border="0" height="480" src="https://lh3.googleusercontent.com/-yDmUZrBswY4/WQCpEQKHDZI/AAAAAAAADzA/Oy9ZgvAzh3wmStyZ1i4BHPUtZ1J6bdQqgCHM/Banana%2Bpancakes%2B1%255B12%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 10px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Soft spongy banana pancakes" width="416" /><br />
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Technorati Tags: <a href="http://technorati.com/tags/Whole+wheat+pancakes" rel="tag">Whole wheat pancakes</a>,<a href="http://technorati.com/tags/eggless+pancakes" rel="tag">eggless pancakes</a>,<a href="http://technorati.com/tags/breakfast+pancakes" rel="tag">breakfast pancakes</a>,<a href="http://technorati.com/tags/whole+grain+breakfast" rel="tag">whole grain breakfast</a>,<a href="http://technorati.com/tags/eggless+banana+pancakes" rel="tag">eggless banana pancakes</a>,<a href="http://technorati.com/tags/mini+pancakes" rel="tag">mini pancakes</a>,<a href="http://technorati.com/tags/healthy+pancakes" rel="tag">healthy pancakes</a></div>
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Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com4tag:blogger.com,1999:blog-4619256652775369778.post-59387803979013465742017-02-21T00:26:00.001+05:302017-02-21T00:26:11.318+05:30Mirch ka Salan with Mishti Pulao<p>Mirch ka Salan is a famous Hyderabadi dish. The dish is said to have originated in the kitchens of the Nizams. I would believe that, as the dish uses tamarind as souring agent, a practise mostly used in South India. Also peanuts (local produce) and sesame are used instead of other nuts and dry fruits(more prevalent in Awadhi cuisine). Whatever be its origin, Mirch ka Salan always elevates the meal from a common to an exotic one. It finds a definite place in wedding feasts and other important festive meals.</p> <p>At our home, Mirch ka Salan is a holiday favourite. The star of a luxurious, happy meal. The main dish when important guests come over. Almost always, Mirch ka Salan is paired with the most fragrant Mishti Pulao, a sweet, fragrant Bengali dish, also a festive treat. One Hyderbadi, one Bengali..but the pairing is made in heaven. A happy marriage which we relish down to the last morsel. The tango of the sweet and aromatic Mishti Pulao with the tart, hot, spicy Salan has to be experienced to be understood. </p> <p>I was introduced to this very fragrant Mishti Pulao by my dear friend Deepasri Deb. I have <a href="http://www.hamareerasoi.com/2012/12/bengali-special-mishti-pulao-sweet-pulao.html">followed her recipe</a> to the T. It never fails to make the most perfect, heavenly, fit-for-Gods Mishti Pulao. Check out her treasure trove of recipes at <a href="http://www.hamareerasoi.com">www.hamareerasoi.com</a> </p> <p>Here are the recipes for both the dishes.</p> <p><img title="Mirchi ka Salan" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 10px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Mirchi ka Salan" src="https://lh3.googleusercontent.com/-A0brI565VPs/WKs7xRHLuHI/AAAAAAAAC-s/qZCimNUQUcA/IMG_20170217_174814746%25255B17%25255D.jpg?imgmax=800" width="660" height="380"></p> <p>MIRCH KA SALAN</p> <p>I have adapted <a href="http://www.sanjeevkapoor.com/Recipe/Mirchi-Ka-Salan-Khazana-of-Indian-Recipes.html">Sanjeev Kapoor’s recipe</a> for this. Changes to his recipe include chopping of the fat Bhavnagari Chilli into inch long batons, deseeding them, and not using any extra chillies in the recipe. This helps to scale down the heat in the Mirch ka Salan. I have also made a few changes in the preparation method. Here is how I made Mirchi ka Salan.</p> <p>ALLERGY INFORMATION</p> <ul> <li>Contains peanuts. NOT SUITABLE for people with nut allergy.</li> <li>Does NOT contain gluten, lactose, corn, soya, egg. Suitable for people with gluten intolerance or lactose intolerance.</li></ul> <p><em><strong>Preparation Time – 15-20 minutes, Cooking Time – 30 minutes, Serves – 4 as main course or 6 as side dish if used with other accompaniments in the meal.</strong></em></p> <p>YOU NEED</p> <p>COOKWARE – Sharp knife, cutting board, 3-4 litre wok, long flat ladle, small bowl, Mixer-grinder</p> <p>INGREDIENTS -</p> <ol> <li>250 gms or 15-18 fat Bhavnagari chillies (bajji mirchi) <li>A small lemon sized ball of Tamarind <li>1/4 heaped cup raw peanuts with skin <li>1/4 level cup white sesame seeds <li>1/4 level cup fresh grated coconut <li>1 tablespoon coriander seeds <li>1/2 teaspoon cumin seeds <li>3-4 cloves garlic <li>A thumb size knob of fresh ginger root <li>1 medium red onion, finely chopped (1/4 cup finely chopped red onion) <li>1/2 teaspoon black mustard seeds <li>a few curry leaves <li>2 tablespoons cooking oil <li>a pinch turmeric powder (add upto 1 teaspoon if you want a yellow coloured Salan) <li>1 heaped teaspoon salt</li></ol> <p>METHOD</p> <ol> <li>Wash and wipe down the fat chillies. Remove the stem, cut into inch long thick batons, and scrape out the seeds from within. <li>Soak tamarind in half cup warm water. Squeeze out tamarind juice from it. Repeat with some more warm water. Set tamarind extract aside. <li>Heat the wok over medium flame. Dry roast the peanuts first. As they begin to brown, tip in sesame. Roast until the sesame begins to crackle. Add the coriander and cumin seeds and roast until aromatic. Do not burn. Keep stirring. Remove to mixer grinder jar. <li>Return wok to heat, add a drizzle of oil. Fry the ginger and garlic for a minute. Remove this to mixer jar too. <li>Add the fresh grated coconut to the mixer jar, add some water and grind to smooth paste. Set aside. <li>Add the rest of the oil to the wok, temper with mustard seeds and curry leaves. When this crackles, add the finely chopped onions and keep stirring over medium flame. When onions turn pink and shiny, add the chopped chilli batons. Saute over high heat for 5 minutes. Keep stirring to avoid charring. <li>Pour tamarind juice into the wok, add salt, turmeric, cover and cook for 5-7 minutes over medium flame, until the chilli just softens. <li>Pour in the ground mixture, add half a cup of water, and simmer covered for another 15 minutes. <li>Switch off flame. Rest for half an hour for flavours to develop. Serve warm or hot with fragrant, sweet, Mishti Pulao.</li></ol><img title="Royal Feast - Mirch ka Salan with Mishti Pulao" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; border-left: 0px; margin: 10px auto; display: block; padding-right: 0px" border="0" alt="Royal Feast - Mirch ka Salan with Mishti Pulao" src="https://lh3.googleusercontent.com/-V2EbL-XKkbk/WKs7x7rE0VI/AAAAAAAAC-w/E5BuhgE0RF0/IMG_20170217_175257254%25255B11%25255D.jpg?imgmax=800" width="660" height="380"> <p>MISHTI PULAO</p> <p>ALLERGY INFORMATION</p> <ul> <li>Contains Cashew nut. People with nut allergy can avoid adding cashew nuts to the recipe.</li> <li>Does NOT contain gluten, corn, soya, egg, or lactose. Suitable for people with gluten or lactose intolerance.</li></ul> <p><strong><em>Preparation time – 15 minutes, Cooking Time – 30-35 minutes, Serves – 4 as main course</em></strong></p> <p>YOU NEED-</p> <p>COOKWARE – 3-4 litre wok with fitting lid, ladle, colander</p> <p>INGREDIENTS -</p> <ol> <li>1 heaped cup Gobindobhog rice, or Jeera rice, or Basmati rice</li> <li>1/4 cup fresh/frozen green peas</li> <li>1 teaspoon turmeric powder</li> <li>2 tablespoon ghee</li> <li>1/2 teaspoon salt</li> <li>a fistful each of broken cashews and raisins</li> <li>1’' piece of cinnamon bark broken into two</li> <li>2 bay leaves</li> <li>3-4 cloves</li> <li>2 green cardamom</li> <li>2 black cardamom</li> <li>1 mace flower</li> <li>5-6 black peppercorns</li> <li>3 tablespoon sugar</li> <li>2 cups drinking water</li></ol> <p>METHOD -</p> <ol> <li>Rinse the rice well under running water. Set to drain in colander. Rub in the turmeric powder into the rice and spread the rice in the colander to drain well.</li> <li>Heat ghee in the wok, add cashews and raisins. Fry over medium flame until golden brown and raisins plump up.</li> <li>Add spices – cinnamon, bay leaves, mace, peppercorns, cloves, green and black cardamom.</li> <li>When the spices release aroma (about a minute or two over medium flame) add the rice and sugar. Stir well continuously over medium heat. Add the green peas midway and continue stirring until rice gets a sheen from the ghee. (About 7-10minutes)</li> <li>Add salt, 2 cups water. Increase flame to highest and bring water to boil.</li> <li>After water has come to a boil, set wok on your smallest burner, turn down heat to minimum, cover and cook for 10-12 minutes. Switch off flame. </li> <li>Let it rest for 5-10 minutes. Then, open wok, fluff up rice.</li> <li>Serve along with tangy, spicy Mirch ka Salan.</li></ol><img title="Fit for Gods - Mishti Pulao" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; border-left: 0px; margin: 10px auto 0px; display: block; padding-right: 0px" border="0" alt="Fit for Gods - Mishti Pulao" src="https://lh3.googleusercontent.com/-TTr56sDzfT0/WKs7yXpakkI/AAAAAAAAC-0/l65Tw6Qe7W4/IMG_20170217_175016738%25255B18%25255D.jpg?imgmax=800" width="660" height="380">Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com4tag:blogger.com,1999:blog-4619256652775369778.post-1798161298159492162016-04-18T08:42:00.002+05:302016-04-18T08:42:29.883+05:30Jiyo Natural - Healthy Meal Review<div dir="ltr" style="text-align: left;" trbidi="on">
Quite often, we yearn for a simple home cooked meal. Especially when we are working long hours or live away from home or unable to cook our own meals for any reason. Would it not be wonderful to find a reliable meal delivery option?<br />
Jiyo Natural does just that. Not only do they make healthy meals designed by a nutritionist but also customise meals for specific health conditions like diabetes, high cholesterol, or high blood pressure.<br />
When asked to review their lunch delivery meals, I agreed happily. As a nutritionist myself, I was curious too. Here is what I found.<br />
Since their <a href="http://www.jiyonatural.com/" target="_blank">website</a> offers all information, I will restrict my post to my experience and opinion. <br />
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The Jiyo Health Meal<br />
I received a call from the nutritionist of Jiyo Natural enquiring about any health conditions, allergies, and such. The lunch menu of the day was explained to me and delivery time agreed upon. This was followed by an email which gave me detailed nutrition information about the meal I was going to receive. <br />
To my happy surprise, the lunch arrived on time. Neatly packed, warm (not hot), no spillage. Packed neatly in two steel tiffin carriers. (I wonder if this is a regular feature, especially after the plastic ban enforced in Bangalore)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A9Sbp0KP84TlFyPRWDzySrpH7JhpxS656limVVdlVckwEgegJoJnXBz2Vlvt1HixvpOIocDR-kZ5o2fYzN-s2UmfOl1rVmiG4j-DXbsQnXUWGhpBH6cQPIAYGi3q4KhTh5ySa3r6VaBM/s1600/DSC_7759.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A9Sbp0KP84TlFyPRWDzySrpH7JhpxS656limVVdlVckwEgegJoJnXBz2Vlvt1HixvpOIocDR-kZ5o2fYzN-s2UmfOl1rVmiG4j-DXbsQnXUWGhpBH6cQPIAYGi3q4KhTh5ySa3r6VaBM/s320/DSC_7759.JPG" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how it was delivered to me</td></tr>
</tbody></table>
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Rotis - Two multigrain, came wrapped in foil. Brown rice Tawa Pulao - Fragrant, cooked just right. Difficult to achieve with brown rice, but I was very happy to see they did. Burrani raita delivered the necessary garlic kick to the pulao. The side dishes were all cooked just right without being overcooked, or spiced heavily either. I especially liked the green peas and soya chunks sabzi for its simple fresh flavours. Special mention must be made of the sprout salad. Crisp, colourful but not soggy or wilted at all. Quite a feat, I would say. A happy ending to the meal was the carrot pudding. Sweetened with jaggery instead of sugar, mildly sweet, satisfying. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QhRaztqgGyCPRu-9yrxGcX8maZLtcYCcVHmkeg1DZ-QodBDRYl8ViV9ZOErZwdu0jfH-0BAOxBPW7_8yViztV6fsHk8fSX716YnNWHE4QrB3vh8_CNOWZug2zPlvUtPDSIYIdxpp2Vaw/s1600/DSC_7774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QhRaztqgGyCPRu-9yrxGcX8maZLtcYCcVHmkeg1DZ-QodBDRYl8ViV9ZOErZwdu0jfH-0BAOxBPW7_8yViztV6fsHk8fSX716YnNWHE4QrB3vh8_CNOWZug2zPlvUtPDSIYIdxpp2Vaw/s320/DSC_7774.JPG" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jiyo Health Meal unraveled for you </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3psNzLVU6aCHqu3QPN0BRW-5ti6XrZPPOqlbQ0lVgZTutEQ9Dh-CcD_cep8l2vtuRsbnUEwWoCvTmrCI8jT0pEex1sWH6361DyBgMnfcV9CZAM0L73oJIOZIgw-324IUWgLuuyn8CU29/s1600/DSC_7769.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3psNzLVU6aCHqu3QPN0BRW-5ti6XrZPPOqlbQ0lVgZTutEQ9Dh-CcD_cep8l2vtuRsbnUEwWoCvTmrCI8jT0pEex1sWH6361DyBgMnfcV9CZAM0L73oJIOZIgw-324IUWgLuuyn8CU29/s320/DSC_7769.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crisp, colourful salad</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS4BRbSqu9t3WQ4KID55pZiG9Fpe6ygU5Nul2LwkKzVcgfVeRB4zxi8orAoD1iD_sTNFYQFGZKDdyzarc2AP2SnQTdabo9236Twtz9bnXpEHVQFYH7TWPHPzzu0bS3S-1XFwRrPdPH4IF/s1600/DSC_7779.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS4BRbSqu9t3WQ4KID55pZiG9Fpe6ygU5Nul2LwkKzVcgfVeRB4zxi8orAoD1iD_sTNFYQFGZKDdyzarc2AP2SnQTdabo9236Twtz9bnXpEHVQFYH7TWPHPzzu0bS3S-1XFwRrPdPH4IF/s320/DSC_7779.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jiyo Health Meal on a platter</td></tr>
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At 600+ calories, the meal packs in maximum nutrients, so we get quality mindful calories in each mouthful. I found the meal to be quite filling and more than I would consume in a normal lunch. Since a big portion of the meal had protein, my stomach stayed full for longer. I felt better energized through the day. I am sure people with more hearty appetites will appreciate and enjoy the meal.</div>
<br />
The Jiyo Manage Meal<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcYR4RSW17xuAsdoH0hp8ofQZtqz9Bn67WT8E1H72lBGlq12_gZqKfjGwR4Q9XDzo1VjYUtYg3tk4vLCKYHssstCxCsZhoUn_EVJxxYUT_CECDkNolemA-jikKB9pfaOze2xiAP1aZcbz/s1600/DSC_7785.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcYR4RSW17xuAsdoH0hp8ofQZtqz9Bn67WT8E1H72lBGlq12_gZqKfjGwR4Q9XDzo1VjYUtYg3tk4vLCKYHssstCxCsZhoUn_EVJxxYUT_CECDkNolemA-jikKB9pfaOze2xiAP1aZcbz/s320/DSC_7785.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how the meal came to me</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrQPMWvAEaxlzLDFg2zpseBzyyZpt-_qkTlbpsKdl1SPZLGxxNKUzXaBJz_iZZDW0mzLpaoqEpXXGXXd-FHW_0dDvbQswDV5CQSxfqRIGnSMRFo3HZ5TiQM_Txq2AelJgnfX5BC9rgWdk/s1600/DSC_7791.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrQPMWvAEaxlzLDFg2zpseBzyyZpt-_qkTlbpsKdl1SPZLGxxNKUzXaBJz_iZZDW0mzLpaoqEpXXGXXd-FHW_0dDvbQswDV5CQSxfqRIGnSMRFo3HZ5TiQM_Txq2AelJgnfX5BC9rgWdk/s320/DSC_7791.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tightly sealed lunch box</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oF7EYjP7Lws8-dS8RyT6QQoOhqALCamUn7HoiY8HRBZ_LjQd2C-eAk-AxWrP-ImTENFMxK4ZcnFMgjzHj1_ntxwCDPpY7dvFtdYk4VX2Q0a3uFCbtMOiRYIaHnkYjzJDphW6rqKFYIZH/s1600/DSC_7795.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oF7EYjP7Lws8-dS8RyT6QQoOhqALCamUn7HoiY8HRBZ_LjQd2C-eAk-AxWrP-ImTENFMxK4ZcnFMgjzHj1_ntxwCDPpY7dvFtdYk4VX2Q0a3uFCbtMOiRYIaHnkYjzJDphW6rqKFYIZH/s320/DSC_7795.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home-style cooked healthy lunch from Jiyo Manage</td></tr>
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<br />
This is a customized meal designed after a health analysis carried out by a qualified nutritionist. The Jiyo Manage meal offers hope for working people who have special diet requirements.<br />
As with the Jiyo Health Meal, I received a call from the nutritionist who ran me through her health check questionnaire. My preferences, allergies, and calorie requirements were all considered. She then suggested a suitable meal for me.<br />
The Jiyo Manage Meal had two multigrain phulkas, millet khichdi, chole, mixed vegetable sabzi, raita, and a cucumber carrot salad. While several people may be skeptical about millets in a meal, I found the dish well cooked, mildly flavoured and soul satisfying. The vegetable sabzi was so good, I would have loved a larger serving of it. Salad was fresh and crunchy, as in the Jiyo Health Meal.<br />
<br />
What do I think?<br />
Jiyo Natural has taken a vital step in designing and delivering amazingly healthy meals. I am yet to come across an online food delivery option which is focussed on healthy meals. If their claims of using chemical free produce, healthy cooking methods, and natural sweeteners are all true, then we need to look no further for lunch or dinner delivery options. The comfort in knowing that the best practices are followed while cooking our meal and delivering at our doorstep will surely make us want to order from Jiyo Natural.<br />
Price - <br />
Rs. 130/- for Jiyo Health Meal.<br />
Rs. 150/- for Jiyo Manage Meal.<br />
Delivery Areas - Koramangala, HSR Layout, Electronic City, Bellandur.<br />
<br />
It would be great if they cover all of Bangalore city in their delivery area. </div>
Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-6383860460068327322016-03-15T18:49:00.001+05:302016-03-15T18:49:32.328+05:30Road to Baluchistan–Review of Food Festival @ Baluchi<p>What happens when star chefs from five properties gather to create a food festival at one location? That too, in our city, Bangalore? You can expect plenty! A few foodies and bloggers were invited to a preview of the ‘Road to Baluchistan’, a food festival currently running at Lalit Ashok Hotel, Bangalore. </p> <p>Conceived by Chef Suvaranjan and Chef Bharat Kapoor of Baluchi, Bangalore, the Food Festival brings signature dishes of the participating star chefs of each Baluchi restaurant, a few forgotten dishes, and then some modern interpretations of Indian cuisine. </p> <p><a href="https://lh3.googleusercontent.com/-1jiqVOJ8zvQ/VugLltPJpiI/AAAAAAAACyo/05Xsy0Q4zGU/s1600-h/DSC_7741%25255B13%25255D.jpg"><img title="The Star Chefs of Baluchi" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt=" The Star Chefs of Baluchi" src="https://lh3.googleusercontent.com/-lDbbh5emmNY/VugLmjG0aGI/AAAAAAAACys/wc7t4IRtHns/DSC_7741_thumb%25255B10%25255D.jpg?imgmax=800" width="644" height="428"></a></p> <p>Chef Mumtaz from Baluchi Mumbai, set the mood for the evening with an elegantly plated Subz Gullar Kabab. The kabab, unusually shaped like a samosa was silken smooth on the tongue. Its richness grew on the palate before unleashing the spice and heat within! Perfectly balanced in texture and flavour, this amuse bouche certainly had us all looking forward to the next course.</p> <p><a href="https://lh3.googleusercontent.com/-TvYpMWQMz8c/VugLnp9jSII/AAAAAAAACyw/FgZPKZ3lMK0/s1600-h/DSC_7742%25255B10%25255D.jpg"><img title="Amuse bouche" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Amuse bouche" src="https://lh3.googleusercontent.com/-baJpdUf4xrA/VugLoWp_0MI/AAAAAAAACy0/XTpEcvEjz-Y/DSC_7742_thumb%25255B11%25255D.jpg?imgmax=800" width="477" height="484"></a> I next chose a vegetarian platter of starters while the other diners were offered vegetarian or non-vegetarian platters according to their choice. Sheer morsels of delight, the Mushroom ki Galouti and Malai Artichoke (by Chef Satyabir, New Delhi) were absolutely brilliant! The galouti was unbelievably velvetty on the tongue. The Malai Artichoke had me eyes closed and savouring the lush cream offset by the saltiness of the fleshy artichoke. The Rajwada Paneer Tikka (by Chef Zainul Abedin, Jaipur) scored well on flavour, however the paneer was a tad chewy. Palak ki Nazakat (by Chef Bharat Kapoor, Bangalore) went down reasonably well. I enjoyed the tomato relish on this kabab better than the kabab itself. Plated with pomegranate molasses, balsamic reduction, and pineapple relish, the presentation and the taste had everyone nodding happily in approval. The surprise churan powder and gold dusted green olive on the platter had all of us in ‘oooohhs’ and ‘aaaahs’. </p> <p>Note the elegant plating, don’t miss the gold olive either!</p> <p><a href="https://lh3.googleusercontent.com/-2LXfNthGVzY/VugLpL6s8RI/AAAAAAAACy4/cOSf4QaGOSw/s1600-h/DSC_7744%25255B10%25255D.jpg"><img title="Elegantly plated starters" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Elegantly plated starters" src="https://lh3.googleusercontent.com/-UU0Ykdxt0jw/VugLp1v2b-I/AAAAAAAACy8/XorMlkFOgfw/DSC_7744_thumb%25255B14%25255D.jpg?imgmax=800" width="644" height="455"></a></p> <p>The Baluchi, Bangalore has introduced a Naanery coupled with unique chutneys and paired with an interesting wine list. On offer that evening were Baqarkhani (a Kashmiri roti fragrant with saffron), Besan ki roti (crisp and spiked with ajwain), Pheni Paratha (flaky, rich, crisp, and topped with sesame seeds), and Gilafi Kulcha (stuffed with cheese and peppers), teamed with interesting chutneys such as Raw Papaya chutney, Carrot chutney, Radish chutney and a sweet-spicy Tomato chutney. The wine list includes whites from Vina Esmaralda, a Sauvignon Blanc from Honig, and reds from Brancaia TRE 2012 and KRSMA 2014. </p> <p>This Naan-wine pairing is sure to pique the interest of discerning gourmets in this city. </p> <p><a href="https://lh3.googleusercontent.com/-UNUIpIDxDAE/VugLq8IgubI/AAAAAAAACzA/jvBcedD7kok/s1600-h/DSC_7746%25255B12%25255D.jpg"><img title="From the Naanery" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="From the Naanery" src="https://lh3.googleusercontent.com/-kWHmi07umZ4/VugLrt2_cgI/AAAAAAAACzE/Yz-FSmbBb44/DSC_7746_thumb%25255B12%25255D.jpg?imgmax=800" width="644" height="474"></a><a href="https://lh3.googleusercontent.com/-axRiNQ_K0RA/VugLsvakhNI/AAAAAAAACzI/FFaA1N8HZT8/s1600-h/DSC_7747%25255B12%25255D.jpg"><img title="Chutneys galore" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Chutneys galore" src="https://lh3.googleusercontent.com/-KRHYz1C8x2Y/VugLtEDFJzI/AAAAAAAACzM/x6lUl1q_lew/DSC_7747_thumb%25255B13%25255D.jpg?imgmax=800" width="644" height="412"></a></p> <p>The main course, aptly named ‘Dawat-e-Lazeez’ arrived soon after. As a vegetarian, I chose to go along with suitable menu options. The Bhindi Singhada, a smart stir fry of fresh Bhindi with crisp water chestnuts tossed with fresh spices won my heart for it’s uniqueness and real-fresh spice flavours. I enjoyed the Paneer parcha mutter, prepared by stuffing a ground green pea mixture inside parcels of soft paneer and simmered in an onion-tomato gravy. This gravy had an interesting texture and gutsy flavours. The Dal Baluchi was superlative in aroma. Silken-creamy on the tongue, smoky aroma, each spoonful was eaten joyfully. The Jodhpuri Gatta Subzi had a hearty, spicy gravy to its advantage, while the Gatta could have been improved by soaking for longer in the gravy. My search for the perfect Rajasthani Gatte ki Subzi continues.</p> <p><a href="https://lh3.googleusercontent.com/-EhtuY2vmGFM/VugLuOZ9IlI/AAAAAAAACzQ/u7Bo_FXX2dU/s1600-h/DSC_7751%25255B8%25255D.jpg"><img title="The Vegetarian entrees" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="The Vegetarian entrees" src="https://lh3.googleusercontent.com/-BD8x6C4iyPw/VugLu-uswjI/AAAAAAAACzU/n54k9mq0Kac/DSC_7751_thumb%25255B5%25255D.jpg?imgmax=800" width="644" height="428"></a><a href="https://lh3.googleusercontent.com/-uVdp8Cm3zZw/VugLvxFjC-I/AAAAAAAACzY/ya2d3TdSVgk/s1600-h/DSC_7750%25255B8%25255D.jpg"><img title="Some more rotis and naans" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Some more rotis and naans" src="https://lh3.googleusercontent.com/-Kp8WHUKCBx8/VugLwuPhhxI/AAAAAAAACzc/feqFWD2u7JI/DSC_7750_thumb%25255B5%25255D.jpg?imgmax=800" width="644" height="428"></a></p> <p>Served with more hot Naans, rotis, and assorted breads, and an excellent array of pickles, namely, Kathal ka Achar, Aam ka Achar, Hara Seb ka Achar(outstanding), the main course left me heaving under its array.</p> <p>A refreshing Pineapple Jeera Granita was welcome as a palate cleanser. A good thing too, for we were presented with a superbly aromatic, unusual ‘Paan Biryani’. Delicately flavoured with Paan leaves, cooked on Dum, and served with Burrani Raita, do not miss this!</p> <p><a href="https://lh3.googleusercontent.com/-ZjysfsC_wOM/VugLx1rTylI/AAAAAAAACzg/97C2nx8bRxU/s1600-h/DSC_7753%25255B9%25255D.jpg"><img title="Do not miss Paan Biryani" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Do not miss Paan Biryani" src="https://lh3.googleusercontent.com/-7kB9hhUBwnI/VugLy_xVt0I/AAAAAAAACzk/hxTKzPUGrp0/DSC_7753_thumb%25255B11%25255D.jpg?imgmax=800" width="638" height="484"></a></p> <p>All good things come to an end. We came to a sweet ending of this mighty repast with bowls of Gulab ki Kheer, Malai Kulfi, and hot Gulkhand ke Gulab Jamun! If Gulab (Rose flavour) dominated the dessert options, I did not complain! Of the three, I feel partial to the succulent Gulkhand stuffed Gulab Jamun. Depsite not being a fan of Gulkhand, I could not resist polishing off this hot Jamun.</p> <p><a href="https://lh3.googleusercontent.com/-3iI9kISTZMs/VugLz7zgjoI/AAAAAAAACzo/EMDZSJ5-dbg/s1600-h/DSC_7756%25255B9%25255D.jpg"><img title="Sweet endings" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Sweet endings" src="https://lh3.googleusercontent.com/-PH1YcGd9APk/VugL0udHvFI/AAAAAAAACzs/pw5gTabJxKM/DSC_7756_thumb%25255B10%25255D.jpg?imgmax=800" width="644" height="348"></a></p> <p>If you are a fan of North-Indian food, if you enjoy a carefully curated menu in a soothing ambience by courteous and attentive staff, if you do not want to miss the offering of the some of the best chefs in the country, you should reserve your table at Baluchi, Lalit Ashok, Bangalore. The festival is on till the 20th of March. Open for lunch and dinner with a la carte menu offered. Costs approximately Rs.3000 for two.</p> <p><a href="https://lh3.googleusercontent.com/-DKsqV7c0KEY/VugL1XkGHkI/AAAAAAAACzw/jurC3CMBqas/s1600-h/DSC_7734%25255B8%25255D.jpg"><img title="A view of interiors" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="A view of interiors" src="https://lh3.googleusercontent.com/-gsxCxmWb_Ps/VugL2WkY63I/AAAAAAAACz0/_uXj86qP3kA/DSC_7734_thumb%25255B5%25255D.jpg?imgmax=800" width="644" height="428"></a></p> <p><a href="https://lh3.googleusercontent.com/-UhVx-e-lg9I/VugL3QD24MI/AAAAAAAACz4/vDdkqNH72iQ/s1600-h/DSC_7736%25255B8%25255D.jpg"><img title="The Open Kitchen" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="The Open Kitchen" src="https://lh3.googleusercontent.com/-Vi2q-XZAylY/VugL4CUECVI/AAAAAAAACz8/2pP_uHlMkAw/DSC_7736_thumb%25255B5%25255D.jpg?imgmax=800" width="644" height="428"></a></p>Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-11387933570178284152016-03-11T22:09:00.001+05:302016-03-11T22:46:32.483+05:30Apple Berry Milkshake<div dir="ltr" style="text-align: left;" trbidi="on">
It feels wonderful to be back after a long break. How have all of you been? <br />
Before we knew it, winter turned to summer in Bangalore. With exams on, and summer heat in full force, we are constantly searching for chilling, refreshing drinks. Surely, staying cool and hydrated has to include delicious and inviting options, correct?<br />
This apple berry milkshake has been the answer to such heated discussions about the best drink in summer. The sudden jump in season from winter to summer made plenty of winter produce like apples and strawberries still available in the market. So, we are making the best use of it.<br />
Made with only 3-4 ingredients, this milkshake can be blended in no time, but tastes best when chilled. So make sure you stock up on chilled milk in your fridge! We are exploring many more liquid deliciousness at our home. Stay tuned for more such chilling posts!<img alt="Winking smile" class="wlEmoticon wlEmoticon-winkingsmile" src="https://lh3.googleusercontent.com/--S5Qa3DbbWQ/VuL0oKRWrOI/AAAAAAAACyA/5LNVLgHELoA/wlEmoticon-winkingsmile%25255B2%25255D.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" /><br />
<a href="https://lh3.googleusercontent.com/-mPCF1Mo3zz8/VuL0o4XlC3I/AAAAAAAACyE/Y63fWVr5ELs/s1600-h/DSC_7727%25255B15%25255D.jpg"><img alt="Healthy delicious Apple Berry Shake" border="0" height="772" src="https://lh3.googleusercontent.com/-CuqszCahkMo/VuL0pvRogHI/AAAAAAAACyI/sSoxVca1v24/DSC_7727_thumb%25255B12%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Healthy delicious Apple Berry Shake" width="513" /></a><br />
ALLERGY INFORMATION<br />
<ul>
<li>Contains lactose. People with lactose intolerance can substitute coconut milk or almond milk in place of dairy milk.</li>
<li>Does NOT contain gluten, yeast, soya, nuts, corn, eggs.</li>
</ul>
<em>Preparation time – 10 minutes, Cooking time – nil. Chilling time – 2 hours, Serves - 2</em><br />
YOU NEED<br />
COOKWARE – Blender, peeler, knife, glasses to serve<br />
INGREDIENTS - <br />
<ol>
<li>1 Red Delicious or Fuji apple</li>
<li>4-5 strawberries</li>
<li>400 ml chilled skim milk</li>
<li>1 drop vanilla extract</li>
<li>1-2 teaspoons sugar (optional)</li>
</ol>
METHOD<br />
<ol>
<li>Rinse the fruits thoroughly. Peel and core the apple. Hull the strawberries. Chop the fruits up roughly.</li>
<li>Add the chopped fruits to a blender, pour in half the chilled milk, vanilla extract and blend to super smooth and frothy milk shake. Top up with rest of milk and blend in too.</li>
<li>Taste and add sugar only if needed. Blend for another minute if you are using sugar. </li>
<li>Serve in tall glasses. Top with ice cubes if you wish to. </li>
</ol>
<a href="https://lh3.googleusercontent.com/-XRSlvqJUvWw/VuL0qa34dHI/AAAAAAAACyM/rINDsStNdHY/s1600-h/DSC_7726%25255B9%25255D.jpg"><img alt="Cool shakes to beat the heat" border="0" height="565" src="https://lh3.googleusercontent.com/-5UFDMyjo3W8/VuL0rDSrCwI/AAAAAAAACyQ/ZyT-UHSmL74/DSC_7726_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cool shakes to beat the heat" width="640" /></a><br />
<a href="https://lh3.googleusercontent.com/-xaKAra4Vj20/VuL0r2BDxXI/AAAAAAAACyU/_vbCsjaTzgw/s1600-h/DSC_7730%25255B13%25255D.jpg"><img alt="Apple Berry Milkshake" border="0" height="609" src="https://lh3.googleusercontent.com/-AWvc0TroIYM/VuL0sZaUtYI/AAAAAAAACyY/39OWWu5YiDo/DSC_7730_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Apple Berry Milkshake" width="640" /></a></div>
Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com1tag:blogger.com,1999:blog-4619256652775369778.post-89688760753589996882015-12-10T19:35:00.001+05:302015-12-10T19:42:25.352+05:30Sai Protein for Chennai Floods<p>All these days, I have been watching the news with unspeakable pain and sorrow. The Chennai floods, that swept away precious life, left us all shocked and dazed. If the torrential monsoon rains were not enough, the city’s overflowing reservoirs too added to the mayhem. Coupled with indiscriminate real estate development, with no thought given to civic infrastructure, the people of Chennai are paying a very heavy price for the greed of their leaders. </p> <p>The terrible times also brought forth unprecedented help from different parts. Normal people turned heroes, and pretend heroes turned zeroes. Homes have been thrown open to complete strangers, people are offering their time and services for free, and heroic tales of survival and rescue are now flooding the social media. It is so heartening to see the generous help that people are offering each other. </p> <p>While it looks like the rain gods have finally relented, a massive job still lies ahead in the flood-hit areas. Cleaning out the debris, preventing and fighting any water-borne diseases, rebuilding homes,… the task list goes on. In this context, I would like to share a recipe for kanji powder that can be made in bulk and distributed to those affected by the floods. All those want to contribute in some form for Chennai Flood Relief, please do try to make this powder and help those affected. The combination of grains used in this recipe is unique. Designed to be a complete food, 3 tablespoons of the powder dissolved in water or milk (if available), can replace an entire meal. It can be had by people of all ages, toddlers to old people. However, may not be suitable for weaning infants.</p> <p>In a time when the immunity of a population is at risk, when people do not have access to normal cooking methods, when nutritious food is vital to health, this powder is a God-send. Beats instant noodles or biscuits by several miles in nourishment. </p> <p><strong>YOU NEED</strong></p> <p><strong>INGREDIENTS</strong></p> <ol> <li> 6 kilos Whole wheat (wheat pearls) </li> <li>1.5 kilos parboiled rice</li> <li>1.5 kilos Ragi (finger millet)</li> <li>1.5 kilos Green Chickpeas</li> <li>1.5 kilos Green Mung Beans</li> <li>1.5 kilos Roasted Chana Dal ( Chutney dal)</li> <li>0.5 kilo Soya beans</li> <li>0.5 kilo Peanuts</li> <li>0.5 kilo Jowar grains (sorghum/white millet)</li> <li>100 grams Sago (sabudana)</li> <li>30 grams cardamom</li> <li>10 kilos sugar</li></ol> <p><strong>METHOD</strong></p> <ol> <li>Dry roast all ingredients from 1 to 10. Roast individually to a golden brown.</li> <li>Do not roast cardamom and sugar.</li> <li>Add the cardamom and sugar to the roasted grains. Powder in a flour mill.</li> <li>This recipe makes about 25 kilos of kanji powder.</li> <li>To make kanji, dissolve 3 tablespoons of the powder in hot water or hot milk. Stir briskly and serve. </li></ol> <p>Please share this recipe/blog post freely. Please make in bulk for your homes or send to those affected by the floods. Either way, you are doing yourself a good turn.</p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-28537668948712511662015-11-06T10:10:00.001+05:302015-11-06T10:10:59.318+05:30Easy tips to stay fit this Diwali<p>There is a lot to be happy about during the festival season. Navaratri, Diwali, Christmas.. the list goes on. However, many of us fall way off our weight management goals during the festival season. Parties, sweets, and delicacies galore eat into our resolve, and before we know it, we have put on several extra kilos. Here are some easy tips gained from my experience as a consultant nutritionist, to help you manage your weight during Diwali and the festive season. Read on and let me know what worked for you.</p> <ul> <li><strong>Start your exercise schedule well ahead</strong> </li></ul> <p>The planning and shopping for Diwali typically begins several weeks ahead. So too, plan your exercise schedule ahead. Add on to your existing routine at least 10 days before the festival. Add an extra 15 minutes of brisk walking daily or 4 extra sets of Surya Namaskar, if your choice of exercise is yoga. Even 10 minute sessions of deep breathing helps improve metabolism (read fat burning). If you have not yet begun any form of regular exercise, then it is vital to begin now. Just beginning with 30 minutes moderate walk daily will help to prevent extra weight gain from the rich food and sweets during the festive season.</p> <ul> <li><strong>Choose your meals wisely</strong> </li></ul> <p>Follow what I call the ‘24-hour check’. In a span of 24 hours, make sure you eat only one festive/heavy/party meal. If your lunch is a heavy one, have a light breakfast such as a fruit smoothie preceding that heavy lunch and follow up with a light dinner such as soup or fresh salad. But make sure to have a small protein snack just before setting out for your party meal, so that you do not overindulge out of hunger. So too, if your dinner has been heavy, precede it with a light salad lunch and a fruit rich breakfast the next day.</p> <ul> <li><strong>Plan your Diwali party menu</strong> </li></ul> <p>Be kind to yourself and to your guests by planning the party menu at your home wisely. Plan for one low fat/millet based/low sugar menu item in each course of the menu. Include cut vegetables (crudités) with a hung curd dip as part of starters, some <a href="http://www.saffrontrail.com/foxtail-millet-amp-basil-patties-another-recipe" target="_blank">millet based patties</a> such as this one by Nandita. Dress your table with <a href="http://healthyslurps.blogspot.in/2014/01/black-eyed-bean-salad.html" target="_blank">colourful salads</a> such as these. Add grilled vegetables on skewers or fruit skewers to liven up the party table colourfully without much effort or wasteful calories. Even desserts can include some smart options such as this <a href="http://healthyslurps.blogspot.in/search?q=fruit+terrine" target="_blank">fruit terrine</a>.</p> <ul> <li><strong>Choose your party snacks smartly</strong> </li></ul> <p>While at a party, it may become tough to eat wisely. Pick a small plate to begin with. Keep an eagle eye on the portions you load on your plate. Do NOT go for second helpings. While selecting from the buffet table, choose baked over deep fried snacks, vinaigrette or lemon based dressings over mayonnaise for salads, milk based sweets over deep fried sugar drenched sweets, tea cakes over cream-topped pastries. Mentally divide your plate into 5 parts. Fill 1 part with a carbohydrate such as roti/rice/pilaf/ pasta, 2 parts with protein such as tofu/paneer/fish/lean meat, and 3 parts with vegetables such as stir fried vegetables/salad. This will ensure you are eating sensibly even at a party.</p> <ul> <li><strong>Tank up on healthy fluids</strong> </li></ul> <p>Keep sipping water throughout the day. Other hydrating fluids include unsweetened fruit juices, lemon tea, green tea without added sweetener, dilute buttermilk. Aim for 4 glasses more than your usual fluid intake during the festive season. This will ensure that kidneys are not overloaded, yet, keep hunger pangs and binge-eating at bay. Good hydration also helps to eliminate toxins, aids digestion, keeps energy levels high at the festive times when you need it the most. Needless to say, drink alcohol (if you must) in moderation. No letting go of limits on this one. Dilute your drinks with plenty of unsweetened fruit juices, or water, and pace your drinks sensibly.</p> <ul> <li><strong>Form a support group</strong></li></ul> <p>Diwali is a great time for social bonding. Use your friendships to help each other. Form a support group of like-minded friends who commit to exercising and eating sensibly during the festive season. Agree on a 4-5 point goal, and update the others at the end of the day. Motivate each other to not give up and keep at your goals together. It will be great fun and inspiring at the same time.</p> <p>Lastly, festivities are not just about food or no-holds barred behaviours. Enjoy the colours, the sounds, soak in the ambience, the fun. Relax, let go of your tensions and come out of the Diwali week, lighter in both body and spirit! </p> <p><strong>Happy Diwali to all my readers. May there be light, love, peace and happiness in all your homes and lives.</strong></p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-12091995192618355242015-09-30T00:16:00.001+05:302015-09-30T00:18:49.840+05:30Chocolate Marbled Energy Bars<p>Breakfast is the most neglected meal of the day. On busy weekday mornings, most people are in a great rush to reach workplaces, schools, just about anywhere. No wonder then, that, people do not spare time for breakfast. Yet, starting a day without breakfast just works against what we set out to achieve. We are more likely to be zapped of energy and enthusiasm early into the workday. To help us perform better at our tasks, a healthy breakfast is vital. If so, would it not be wonderful if we could have breakfast on the go? Enter granola bars, energy bars, muesli bars. Call them by any name. They are just as convenient, delicious and perfect snacks or meal on the go. </p> <p>Energy bars can be made ahead, store well, and can be packed as breakfast on the go, or anytime snacks, or on road trips, picnic munchies. They are great for a pre workout or a post workout snack too. </p> <p>I came across these chocolate marbled energy bars first in <a href="http://www.deliaonline.com/recipes/galleries/delias-cakes/chocolate-marble-energy-bars.html" target="_blank">‘Chocolate’ by Delia Smith</a>. The book is filled with decadent chocolate based recipes. However, these energy bars were the ones that caught my eyes first. I tweaked around the ingredients and proportions to suit my requirement. I have substituted the condensed milk with brown sugar/jaggery syrup. You could add both the condensed milk and jaggery syrup to increase the richness of the energy bar too. If using condensed milk, keep the total liquid at the same volume as mentioned in this recipes. I have added popped amaranth seeds to add a good protein to the bar. The only part I have left unchanged is the beautiful marbled chocolate topping! I had to work on the recipe a few times to get a proportion that works best. One that gave just the right hint of sweetness, and had just enough liquid to solid ratio to bake well. I also made sure that the baked energy bars could be cut into neat squares!</p> <p><a href="http://lh3.googleusercontent.com/-IUPUbir-42k/VgrcgnjYMJI/AAAAAAAACwI/J1dfJ7pha9A/s1600-h/DSC_6816%25255B8%25255D.jpg"><img title="Healthy Chocolate marbled Energy Bars" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Healthy Chocolate marbled Energy Bars" src="http://lh3.googleusercontent.com/-rscZbH2MhlI/VgrchQ60ljI/AAAAAAAACwQ/7InLysSw0Gw/DSC_6816_thumb%25255B6%25255D.jpg?imgmax=800" width="660" height="444"></a> </p> <p>I am sure you are eager to get to the recipe and make some for yourself too. So here goes…</p> <p>ALLERGY INFORMATION</p> <ul> <li>Has gluten from oats. NOT SUITABLE for people with gluten intolerance. Substitute oats with total 5 cups rice flakes to make it gluten free. <li>This recipe does NOT contain lactose. Suitable for people with lactose intolerance. However, adding condensed milk will bring lactose into the recipe. <li>Does NOT contain corn, soya, eggs. <li>Contains nuts. Omit nuts if you have nut allergy.</li></ul> <p><em>Preparation Time – 20 minutes, Cooking Time – 30 minutes, Makes 9 squares</em></p> <p>YOU NEED</p> <p>COOKWARE – Convection oven, 8 inch square baking tray, baking paper to line tray, deep mixing bowl, rubber spatula, sauce pan, 2 glass bowls, steel fine mesh filter, sharp knife</p> <p>INGREDIENTS</p> <ol> <li>4 cups quick cooking oats <li>1 cup popped amaranth seeds <li>1 cup thin rice flakes (<em>poha, aval, attukulu, avalakki</em>) <li>1 cup deseeded, chopped sweet dates <li>1/2 cup dried cranberries/strawberries/blueberries (optional) <li>1/4 cup chopped walnuts/almonds <li>1 cup powdered jaggery/brown sugar <li>1/2 cup drinking water <li>1/2 cup dark cooking chocolate <li>1/2 cup white cooking chocolate</li></ol> <p>METHOD</p> <ol> <li>Bring the water to boil in a saucepan, add the jaggery, mix and let it rest for a few minutes for the jaggery to dissolve. When the jaggery has dissolved completely, strain through the mesh filter to remove impurities. Collect the jaggery solution in the deep mixing bowl. <li>To the bowl add the oats, popped amaranth, rice flakes, dates, dried berries (if using), and nuts. Mix all the ingredients together until the liquid has coated all dry ingredients. <li>Preheat oven to 180 C. <li>Line the baking tray with paper leaving an overhang. <li>Pat the mixture into the tray, pressing down firmly with a rubber spatula. Make sure there are no dry bits of ingredients on the surface. If needed, sprinkle a few drops of water on top to moisten, and pat down again. <li>Bake in preheated oven for 20-23 minutes. <li>Remove and cool the tray on a cooling rack. Do not remove granola from tray. Cool for 20-30 minutes. <li>Chop the dark and white cooking chocolate into different glass bowls. Microwave in bursts of 20-30 seconds until just beginning to melt. Do not overheat the chocolate, stop heating when there a few bits of chocolate left to melt. Keep stirring with a metal spoon, to get a smooth melted chocolate. <li>Spoon both the dark and white melted chocolate alternately in a wave pattern over the baked granola. Drag wavy lines using a fork tip or toothpick to create marbled patterns while chocolate is still wet. Tap the tray sharply on the counter top a few times for chocolate to even out. <li>Place the tray in the fridge to set quickly. <li>After half an hour, remove from fridge and set on counter top. Wait for the chocolate layer to warm up to room temperature a bit. I left it on the countertop for 10 minutes. Room temperature at my home is around 23C-25C. Cut into 9 squares with a sharp knife. If the chocolate layer seems to crack rather than cut up, wait for some more time and then cut up. The marbled energy bars are ready. <li>Store in air-tight box. Stays good for at least 1 week, maybe more. I never got a chance to find out! Pack in baking paper for road trips or any place out of home. These marbled energy bars are great for breakfast on the go, for school snack boxes, for pre or post workout snacks, as well as a healthy snack option. </li></ol> <p><a href="http://lh3.googleusercontent.com/-VqMQDgoqVLs/Vgrcic_JeKI/AAAAAAAACwY/KOYoOhesCA4/s1600-h/DSC_6815%25255B11%25255D.jpg"><img title="Guilt free healthy snacks" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Guilt free healthy snacks" src="http://lh3.googleusercontent.com/-HKU2rz_yQW0/Vgrcjoo1PzI/AAAAAAAACwg/2E_TrSzGRmg/DSC_6815_thumb%25255B9%25255D.jpg?imgmax=800" width="660" height="444"></a> </p> <p>Notes - </p> <ul> <li>Diabetics may/may not be able to eat these energy bars. Remember although the recipe uses jaggery, there is more sugar in the dates as well as chocolate. Omitting the chocolate could bring the sugar content of the energy bars lower. <li>The energy bars cut up neatly if baked through well. Also wait patiently for the top chocolate layer to set before cutting into squares. <li>Do not over heat the chocolate. Stop heating when three fourths of the chocolate is melted. Keep stirring in a circular motion, in the same direction for a smooth glossy chocolate.</li></ul> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:de9b104e-ada4-479e-929c-b76d44409c8e" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Chocolate+marbled+energy+bars" rel="tag">Chocolate marbled energy bars</a>,<a href="http://technorati.com/tags/energy+bars" rel="tag">energy bars</a>,<a href="http://technorati.com/tags/breakfast+bars" rel="tag">breakfast bars</a>,<a href="http://technorati.com/tags/muesli+bars" rel="tag">muesli bars</a>,<a href="http://technorati.com/tags/snack+bars" rel="tag">snack bars</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com2tag:blogger.com,1999:blog-4619256652775369778.post-23286980756376198132015-09-10T11:43:00.001+05:302015-09-10T11:43:37.700+05:30The Indian Culinary Route<p>Marriott Whitefield, Bangalore is hosting a week long Indian Food Festival. Giving you one more fabulous reason to visit them and indulge in specialty gastronomic adventures. Chefs have been flown in from different Marriott properties from across the country for this week alone. Thus, it is India on a platter for guests all through the week. A few food bloggers were invited to kick-start the ‘Indian Culinary Route Extravaganza.’ </p> <p><a href="http://lh3.googleusercontent.com/-t6ISt0dkt9A/VfEfYyP5P2I/AAAAAAAACuE/_iv7AVbf3UQ/s1600-h/WP_20150907_12_03_02_Pro%25255B1%25255D%25255B5%25255D.jpg"><img title="Visiting Marriott Chefs with Judge" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Visiting Marriott Chefs with Judge" src="http://lh3.googleusercontent.com/-xwQOJMOzAEk/VfEfaFNsvII/AAAAAAAACuM/E_-_cyqQ3Uk/WP_20150907_12_03_02_Pro%25255B1%25255D_thumb%25255B3%25255D.jpg?imgmax=800" width="660" height="381"></a> </p> <p>Kick-start we did and how! Bloggers were divided into teams under different chefs. Each team had to prepare a regional delicacy. The twist in the tale came in the form of handcuffs! All chefs were handcuffed, were only allowed to instruct and guide, but cannot twirl pans, or cook. The vegetarians amongst us grouped ourselves into one team. Excited that the dish to be prepared was ‘Gatte ki Subzi’, we set off in all earnest.</p> <p><a href="http://lh3.googleusercontent.com/-AgqN4IinD-c/VfEfa7fbeZI/AAAAAAAACuU/AYqjDnhgK1s/s1600-h/WP_20150907_12_00_16_Pro%25255B1%25255D%25255B11%25255D.jpg"><img title="Food Bloggers with Chefs in Cuffs" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Food Bloggers with Chefs in Cuffs" src="http://lh3.googleusercontent.com/-hfinnxCC-Yo/VfEfbm0Q5vI/AAAAAAAACuc/BvnyDrapugs/WP_20150907_12_00_16_Pro%25255B1%25255D_thumb%25255B9%25255D.jpg?imgmax=800" width="660" height="381"></a> </p> <p>Dough mixed, vegetables chopped, the huge ‘lagan’ was set on stove top. Under Chef Ranjit Singh’s expert and patient guidance, we kept throwing in ingredients into the lagan amidst the din and chaos of several teams hollering across to each other! Much friendly fire and competitive spirit between the teams, kept up the temperature as if the heat from the live kitchen was not enough. Soon enough our Gatte ki Subzi began to take shape. We kept gazing at our dish with ‘motherly pride’ for we had coaxed and nurtured the sabzi to excellence!</p> <p><a href="http://lh3.googleusercontent.com/-aScE_zHB-xc/VfEfc1F2hPI/AAAAAAAACuk/znWyC05vgts/s1600-h/WP_20150907_12_15_47_Pro%25255B1%25255D%25255B9%25255D.jpg"><img title="Busy in the kitchen" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Busy in the kitchen" src="http://lh3.googleusercontent.com/-dQBdzO4ZK20/VfEfduZ0dSI/AAAAAAAACus/2hgJryUcO5s/WP_20150907_12_15_47_Pro%25255B1%25255D_thumb%25255B7%25255D.jpg?imgmax=800" width="180" align="left" height="309"></a> <a href="http://lh3.googleusercontent.com/-UQBugVVFRlk/VfEfeJS09NI/AAAAAAAACu0/lYZV6BLzIyY/s1600-h/WP_20150907_12_36_34_Selfie%25255B1%25255D%25255B10%25255D.jpg"><img title="Always have time for selfies!" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Always have time for selfies!" src="http://lh3.googleusercontent.com/-aBdw7IVFMXw/VfEffIPaZaI/AAAAAAAACu8/ZRfXRh49npM/WP_20150907_12_36_34_Selfie%25255B1%25255D_thumb%25255B8%25255D.jpg?imgmax=800" width="180" height="309"></a> <a href="http://lh3.googleusercontent.com/-ZvKFyel9eZs/VfEff7ijipI/AAAAAAAACvE/g8mOeCE_0S8/s1600-h/WP_20150907_12_49_37_Pro%25255B1%25255D%25255B10%25255D.jpg"><img title="Engrossed in Gatte-cutting!" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Engrossed in Gatte-cutting!" src="http://lh3.googleusercontent.com/-ilcJ50iGvC0/VfEfgcq9dgI/AAAAAAAACvM/OHJ4V0CIElw/WP_20150907_12_49_37_Pro%25255B1%25255D_thumb%25255B8%25255D.jpg?imgmax=800" width="180" height="309"></a> </p> <p>Soon enough, the dishes were lined up for the judge to choose the best. Suresh Hinduja, prominent member on the Bangalore food scene, and a great cook himself, was the judge for the day. I did not envy him even for a moment, for each team had outdone itself in effort and passion. While I would have loved to end this tale with an ending that the Gatte ki Subzi stole the thunder from all other entries, had people swooning over it, and so on,…. sadly, the tale did not end thus! Kerala Roast Chicken was judged the best for its perfect cooking, great balance of spices and hence the best dish. </p> <p><a href="http://lh3.googleusercontent.com/-uTwhhksjSyA/VfEfhGkvVjI/AAAAAAAACvU/Zh75dzO0quM/s1600-h/WP_20150907_13_15_17_Pro%25255B1%25255D%25255B7%25255D.jpg"><img title="The Gatte ki subzi" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="The Gatte ki subzi" src="http://lh3.googleusercontent.com/-naBQlXyEBko/VfEfhydyuLI/AAAAAAAACvc/4cmQ8NlUbXg/WP_20150907_13_15_17_Pro%25255B1%25255D_thumb%25255B5%25255D.jpg?imgmax=800" width="660" height="381"></a> </p> <p><a href="http://lh3.googleusercontent.com/-yl2PbWxLAWo/VfEfiq8KE1I/AAAAAAAACvk/yin5jR4zNr0/s1600-h/WP_20150907_13_19_51_Pro%25255B1%25255D%25255B9%25255D.jpg"><img title="The proud Team members with Chef Ranjit Singh" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="The proud Team members with Chef Ranjit Singh" src="http://lh3.googleusercontent.com/-z5Xpzf4XUAo/VfEfjzQxb6I/AAAAAAAACvs/FW3Lwq-TTo8/WP_20150907_13_19_51_Pro%25255B1%25255D_thumb%25255B7%25255D.jpg?imgmax=800" width="660" height="381"></a> </p> <p>All were treated to a sumptuous lunch, pampered by the attentive staff of Marriott, Whitefield. Perfectly flaky Malabar Parathas, Red Matta rice cooked to soft grainy perfection, white rice and rotis were chosen to accompany the brilliant curries, dals, Salan and Raita. If this lunch is anything to go by, folks, do yourself a favour and make your reservations for this Indian Culinary Route week.</p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:2376d596-9426-495e-826f-f66adc8a19ff" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Marriott+Bengaluru" rel="tag">Marriott Bengaluru</a>,<a href="http://technorati.com/tags/The+Indian+Culinary+Route" rel="tag">The Indian Culinary Route</a>,<a href="http://technorati.com/tags/cook+off" rel="tag">cook off</a>,<a href="http://technorati.com/tags/Gatte+Ki+subzi" rel="tag">Gatte Ki subzi</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-22245817680463201202015-09-06T15:32:00.001+05:302015-09-06T15:40:12.515+05:30Aval Payasam<p>Wishing all readers a happy Janmashtami. Praying for more love, peace and happiness in all your homes. </p> <p>“Pathram Pushpam Phalam Toyam Yo Me Bhaktya Prayachati Tad Aham Bhaktyupahritam Ashnami Prayatatmanaha.” “If one offers to me with Love and devotion, a leaf, a flower, a fruit or water, I will accept it.” Bhagwad Gita, 9.26. </p> <p>The humble aval, poha, beaten rice has a legendary status in Lord Krishna’s life. His childhood friend, Sudama, redeemed himself by offering a handful of beaten rice when they met after several years. It is said that Lord Krishna relished this offering of Love and Surrender so much that Sudama’s poverty stricken home was turned into a palace of riches, after the Lord accepted this offering. </p> <p>Here is a recipe for Aval Payasam for Janmashtami. Let us try to make it and offer it to the Lord with single-minded devotion and Love. For He is most fond of a devotee’s Love. </p> <p><a href="http://lh3.googleusercontent.com/-aUhiQJcTDZw/VewPM-FG3cI/AAAAAAAACtc/4esgTAr4_rA/s1600-h/DSC_0025%25255B8%25255D.jpg"><img title="Payasam fit for the Gods" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Payasam fit for the Gods" src="http://lh3.googleusercontent.com/-qD1hND-M6-U/VewPNciMBVI/AAAAAAAACto/0hI8u2gRwlA/DSC_0025_thumb%25255B6%25255D.jpg?imgmax=800" width="660" height="444"></a> </p> <p>ALLERGY INFORMATION</p> <ul> <li>Contains milk (lactose). Not suitable for lactose intolerant people.</li> <li>Does not contain gluten, soya, corn.</li></ul> <p><em>Preparation time – 10 minutes, Cooking time – 30 minutes, Serves - 4</em></p> <p>YOU NEED</p> <p>COOKWARE – Heavy bottomed sauce pan, ladle</p> <p>INGREDIENTS</p> <ol> <li>1/4 cup red aval/poha/beaten rice*</li> <li>1 litre whole milk</li> <li>1 cup sugar</li> <li>1/4 teaspoon ghee</li></ol> <p>METHOD</p> <ol> <li>*Aval can be thick or medium aval. Do not use thin flat aval. If using thick aval, rinse under running water and soak for 10 minutes. If using medium aval, rinse under running water and add directly to boiling milk.</li> <li>Bring the whole milk to boil in a heavy bottomed sauce pan. Once the milk is on a rolling boil, drain water from the soaking aval, and add the soaked/rinsed aval to the milk. Keep stirring over low to medium flame to avoid charring at the bottom of the pan. Keep mashing the aval as you stir. This lends a creamy texture to the payasam. </li> <li>When the milk is reduced to half its volume, switch off flame and add sugar. Stir in the sugar gently until fully dissolved. </li> <li>Return milk to flame, keep stirring over medium to high flame for 4-5 minutes more.</li> <li>Switch off flame and cover with a tight lid. </li> <li>Add 1/4 teaspoon of ghee before offering this to God.</li> <li>Creamy aval payasam tastes good hot or at room temperature.</li></ol> <p><img title="Red Aval Payasam" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Red Aval Payasam" src="http://lh3.googleusercontent.com/-DxsOtemHl08/VewPOn1UENI/AAAAAAAACt0/pRZJ4RxLaME/DSC_0038%25255B8%25255D.jpg?imgmax=800" width="660" height="444"></p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-69280138017867451982015-08-28T21:42:00.001+05:302015-08-28T21:42:56.644+05:30Pineapple Pulissery<p>Happy Onam to all readers who celebrate. May there be good health, peace, joy, and plenty in all your homes. Enjoy the day with your loved ones and with an extensive Onam Sadya!</p> <p>Here is an unusual recipe in time for the Onam Sadya. Pulissery or Moru Kuzhambu is a staple dish in a Malayalee menu. Usually made with vegetables boiled and then simmered in a spicy coconut and curd paste, this Pulissery uses pineapple as the ‘vegetable’. The fruit gives the dish a unique flavour and a welcome tartness. Whether you celebrate Onam or not, this Pulissery will lift your meal to a gourmet level. So go ahead, and cook it up at your homes too.</p> <p><a href="http://lh3.googleusercontent.com/-Jw7ZToirz7U/VeCIe8mj-FI/AAAAAAAACr8/hSqMhXG-MDU/s1600-h/Pineapple%252520Pulissery%25255B11%25255D.jpg"><img title="Pineapple Pulissery" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Pineapple Pulissery" src="http://lh3.googleusercontent.com/-ciLI7R8iZEM/VeCIfq7lnVI/AAAAAAAACsE/zqPujPRSTow/Pineapple%252520Pulissery_thumb%25255B9%25255D.jpg?imgmax=800" width="660" height="388"></a> </p> <p>ALLERGY INFORMATION</p> <ul> <li>Does NOT contain gluten, soya, eggs. <li>Contains coconut. People with nut allergy usually tolerate coconut. <li>Contains yogurt/curd. Usually tolerated by people with lactose intolerance. </li></ul> <p>YOU NEED</p> <p>COOKWARE – Small fry pan/tadka pan, mixer grinder, Pressure cooker.</p> <p>INGREDIENTS</p> <ol> <li>1 cup chopped pineapple <li>1 cup sour thick curd or 2 cups buttermilk <li>1/4 cup fresh grated coconut <li>1 tablespoon fenugreek seeds <li>4 red chillies <li>1 teaspoon salt <li>2 tablespoon powdered jaggery <li>1/2 teaspoon turmeric powder</li></ol> <p>For Tempering - </p> <ol> <li>1 teaspoon coconut oil <li>1/2 teaspoon fenugreek seeds <li>1/2 teaspoon mustard seeds <li>1 red chilli <li>7-8 curry leaves, torn up</li></ol> <p>METHOD -</p> <ol> <li>Place chopped pineapple, salt, turmeric powder, and jaggery in pressure cooker, add half cup water and pressure cook for 3 whistles. <li>Fry 1 tablespoon fenugreek seeds and 4 red chillies in 1/4 teaspoon coconut oil. Fry on medium flame until just fragrant. Grind this with fresh grated coconut to smooth paste using water/buttermilk/curd. <li>Mix the ground paste, cooked pineapple, curd/buttermilk and stir over medium heat. Remove from flame as soon as the mixture begins to boil. Do not leave it unattended or over high flame. <li>Add coconut oil to fry pan, add tempering ingredients to it, and pour sizzling hot over the moru kuzhambu/pulissery. Cover with a tight fitting lid and let the flavours develop. <li>Serve with steamed rice and a thoran. Crispy papads are welcome too!</li></ol> <p><img title="Pineapple moru kuzhambu" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Pineapple moru kuzhambu" src="http://lh3.googleusercontent.com/-HtDFoYI-E1Y/VeCIgUfa-4I/AAAAAAAACsM/R5xRRsExclQ/139%25255B9%25255D.jpg?imgmax=800" width="660" height="444"> <a href="http://lh3.googleusercontent.com/-H_qVxndlvNE/VeCIhKVg9iI/AAAAAAAACsU/mQxNVKyaHoA/s1600-h/130%25255B8%25255D.jpg"><img title="Happy Onam!" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Happy Onam!" src="http://lh3.googleusercontent.com/-REiYlL60IC0/VeCIhwuxd_I/AAAAAAAACsc/opeT1YwAHlU/130_thumb%25255B6%25255D.jpg?imgmax=800" width="660" height="444"></a></p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-27896510689484184142015-08-27T13:38:00.001+05:302015-08-27T14:45:16.785+05:30Above Ground Levell Lounge –Departure Lounge<p>The Above Ground Levell Lounge at Domestic and International Departure Terminals of Bangalore International Airport have been conceived to provide travellers a complete relaxed experience while at the airport. Currently operational in Bangalore airport, this is the first foray of the Bird Group into airport lounges. </p> <p>I was invited to review the Lounge at the Domestic Departure Terminal. Here is what I saw and experienced. </p> <p>Key features of the Above Ground Levell Lounge are -</p> <p>At the mezzanine floor, look out for it’s entry at the fag end of the departure hall.</p> <p><a href="http://lh3.googleusercontent.com/-hUkypw1TPFw/Vd7FWUAkk1I/AAAAAAAACrM/IFD-ogqy1Io/s1600-h/WP_20150626_20_31_01_Pro%25255B6%25255D.jpg"><img title="Logo at Entrance of the Lounge" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Logo at Entrance of the Lounge" src="http://lh3.googleusercontent.com/-3yNFRu5WRuc/Vd7FW3M4HVI/AAAAAAAACrU/N_vPD_3adNI/WP_20150626_20_31_01_Pro_thumb%25255B4%25255D.jpg?imgmax=800" width="290" align="left" height="569"></a> <a href="http://lh3.googleusercontent.com/-QpsrWZpOd5A/Vd7FXf0jO7I/AAAAAAAACrk/eaMWSrRqKVg/s1600-h/WP_20150626_20_33_25_Pro%25255B7%25255D.jpg"><img title="Coffee shop zone" style="border-top: 0px; border-right: 0px; border-bottom: 0px; border-left: 0px; display: inline" border="0" alt="Coffee shop zone" src="http://lh3.googleusercontent.com/-bEflAUoojs8/Vd7FYHb2rII/AAAAAAAACrw/XdCExzaoeTo/WP_20150626_20_33_25_Pro_thumb%25255B5%25255D.jpg?imgmax=800" width="290" height="569"></a> </p> <p>Offers a refreshing experience. Accessible to both special card holders as well as having a Pay and use option. Guests can purchase plans as per need. For eg., choose between simple refreshments or a full meal option. Guests can then avail of the lounge’s facilities which include food and a fully equipped business centre, charging stations as well. I noticed the Flight Information Display Systems at vantage points in the lounge.</p> <p>The lounge has a very roomy feel, since it is spread over 13,000 square feet with 250 seats at the domestic terminal. This vast space is intelligently divided into zones that also merge into each other seamlessly - the coffee shop, the bar and the dining area. The interiors are done up tastefully incorporating traditional motifs from Hampi. I especially liked the idea of Rangoli designs on the plush carpeting. Tree pods add to the ‘Green Bangalore’ feel apart from offering privacy to different sections of the vast lounge. Along with the pleasing music being played, and the soothing ambient lighting all around the space, the space looked inviting and relaxing. Plush seating, intelligent use of decor to offer privacy, I would surely choose this lounge over other options currently available at the departure terminal.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMWbVqNUgWGXOYu84fWpGT5FrRlF8dCaqp5ZiytyokiCz-ZObGJC1n4i8hxt3wXB9Jk4yt4pHgRP1n8TKgvD8WZ3QunEwovR8aXtZ4Ecm3bwVb2q_TJo2zHanO15jF9S016Q0SKOat7wQ/s1600-h/WP_20150626_20_34_09_Pro%25255B5%25255D.jpg"><img title="Seating at coffee shop" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Seating at coffee shop" src="http://lh3.googleusercontent.com/-iqalD8crISU/Vd7FZbAHiVI/AAAAAAAACos/Xv5ibC-sBQE/WP_20150626_20_34_09_Pro_thumb%25255B3%25255D.jpg?imgmax=800" width="420" height="245"></a> <a href="http://lh3.googleusercontent.com/-f3cM6SJXPpg/Vd7FaIZ9PGI/AAAAAAAACo0/N5xLUqLlJQw/s1600-h/WP_20150626_20_45_45_Pro%25255B4%25255D.jpg"><img title="Plush chairs and soothing lighting" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Plush chairs and soothing lighting" src="http://lh3.googleusercontent.com/-rWx0czdHNfg/Vd7FapcuvmI/AAAAAAAACo8/ddUmHgbmUPo/WP_20150626_20_45_45_Pro_thumb%25255B2%25255D.jpg?imgmax=800" width="420" height="245"></a> </p> <p><a href="http://lh3.googleusercontent.com/-CqGah0yU5Qs/Vd7FbXRemJI/AAAAAAAACpE/vgjMYO3Ojm4/s1600-h/WP_20150626_20_47_03_Pro%25255B4%25255D.jpg"><img title="Well-stocked bar" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Well-stocked bar" src="http://lh3.googleusercontent.com/-QlrbYUb5-18/Vd7FcInLN4I/AAAAAAAACpM/dZszJYYEymQ/WP_20150626_20_47_03_Pro_thumb%25255B2%25255D.jpg?imgmax=800" width="420" height="245"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZOvlTbKBVfLV-RDZYYecM-2PRc1qLuwdxlGGrE4b7ug4dFIxTY2tGTAoJqw4WGfhTk4wHnNMhVjdWN5JMiNsblIWe09d8FgIZj_ejGCoRXDjMboDpwFu65TyFNX5RGe9q4F6tjQ_lvvD/s1600-h/WP_20150626_20_46_04_Pro%25255B9%25255D.jpg"><img title="Hampi inspired murals on walls" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Hampi inspired murals on walls" src="http://lh3.googleusercontent.com/-cMzjbzMrxQ0/Vd7FdeJ0LfI/AAAAAAAACpc/TzLq_7zt12Y/WP_20150626_20_46_04_Pro_thumb%25255B7%25255D.jpg?imgmax=800" width="436" height="261"></a></p> <p>Offering massage chairs and showers in addition to the premium facilities they have currently, could take passenger comfort to the next level here.</p> <p>Buffet spread, live counters, are all in place to offer guests a wide choice of food and beverages. Buffet for the major meals of the day as well as live stations doling out eggs made to order, chaat stations, dosa counters are all geared to pampering travellers’ taste buds. Head chef Shadab proudly informed us that the menu keeps changing every fortnight. This way, frequent travellers can look forward to new culinary offerings each time. The Chef is also particular about seasonal produce, healthy cooking and serving home style food to his guests. </p> <p>Food cooked fresh, special diet requirements taken care of, customisable dishes, comfortable seating - the Above Ground Levell lounge is fully equipped to handle every need of the weary and tired traveller.</p> <p>A picture tour of the food sampled that day - </p> <p><a href="http://lh3.googleusercontent.com/-iWes6dB2rsE/Vd7FeCq36XI/AAAAAAAACpk/ku1r05V-YYQ/s1600-h/WP_20150626_21_14_42_Pro%25255B8%25255D.jpg"><img title="Home-style fresh, soft phulkas" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; margin-left: 0px; display: inline; border-top-width: 0px; margin-right: 0px" border="0" alt="Home-style fresh, soft phulkas" src="http://lh3.googleusercontent.com/-7PaRVF3zKWI/Vd7FesiqsUI/AAAAAAAACps/Q3a8k6Pa84c/WP_20150626_21_14_42_Pro_thumb%25255B6%25255D.jpg?imgmax=800" width="260" align="left" height="155"></a> <a href="http://lh3.googleusercontent.com/-2Csb4o1BwIg/Vd7FfC9LoLI/AAAAAAAACp0/lc5sFILOBp4/s1600-h/WP_20150626_19_47_40_Pro%25255B6%25255D.jpg"><img title="Sweet and savoury cookies baked fresh in-house" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Sweet and savoury cookies baked fresh in-house" src="http://lh3.googleusercontent.com/-jtI2mZSn4NU/Vd7Ffiu8_YI/AAAAAAAACp8/k93UXl6keJY/WP_20150626_19_47_40_Pro_thumb%25255B4%25255D.jpg?imgmax=800" width="260" height="155"></a> <a href="http://lh3.googleusercontent.com/-nbL6nKa2Ee4/Vd7FgQtegGI/AAAAAAAACqE/qVXwLn1fYAc/s1600-h/WP_20150626_20_20_08_Pro%25255B4%25255D.jpg"><img title="Spicy crackers with dip" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Spicy crackers with dip" src="http://lh3.googleusercontent.com/-PI_1ZM17_sQ/Vd7Fg4_tCYI/AAAAAAAACqM/3-oWBWMNjz4/WP_20150626_20_20_08_Pro_thumb%25255B2%25255D.jpg?imgmax=800" width="260" height="155"></a> <a href="http://lh3.googleusercontent.com/-QrQp2a1n0eg/Vd7Fh4-11MI/AAAAAAAACqU/GNk_UaLzg3M/s1600-h/WP_20150626_21_00_03_Pro%25255B3%25255D.jpg"><img title="Salad station at the dinner buffet" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Salad station at the dinner buffet" src="http://lh3.googleusercontent.com/-6RWwpCWtE_0/Vd7FifcYfwI/AAAAAAAACqc/eH3sExFdl3M/WP_20150626_21_00_03_Pro_thumb%25255B1%25255D.jpg?imgmax=800" width="260" height="155"></a> <a href="http://lh3.googleusercontent.com/-rpp7_nmrrp8/Vd7FjJ2Hl5I/AAAAAAAACqk/JUrddXBwQkU/s1600-h/WP_20150626_21_13_41_Pro%25255B3%25255D.jpg"><img title="Honest, fresh dinner from the buffet" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Honest, fresh dinner from the buffet" src="http://lh3.googleusercontent.com/-3DmB6qWxTt4/Vd7FjhH6WTI/AAAAAAAACqs/6hV5BnyAbbc/WP_20150626_21_13_41_Pro_thumb%25255B1%25255D.jpg?imgmax=800" width="260" height="155"></a><a href="http://lh3.googleusercontent.com/-avEYIeDsDzY/Vd7FkEIXjTI/AAAAAAAACq0/yNiigZLb_Ho/s1600-h/WP_20150626_20_56_30_Pro%25255B3%25255D.jpg"><img title="The elegant buffet area" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="The elegant buffet area" src="http://lh3.googleusercontent.com/-5Ujaa_7C5b0/Vd7FkzoPRZI/AAAAAAAACq8/1XR0UWTcT48/WP_20150626_20_56_30_Pro_thumb%25255B1%25255D.jpg?imgmax=800" width="260" height="155"></a></p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-77243401005663924452015-06-16T13:25:00.001+05:302015-06-16T13:25:31.614+05:30Nizam-e-Awadh Food Festival<p>Holy Ramzan month is around the corner. What better time to celebrate the cuisines of the Nizams and the Awadh. So it is that Sheraton Bangalore has curated another gastronomic extravagance revolving around Hyderabadi and Lucknowi food. </p> <p>You will see fragrant, redolent, rich, and such adjectives being used repeatedly below. That should give you a good idea of what to expect at the Food Festival! Also unique here, is the presence of the Chefs, heroes who often are never in the limelight. It was a great initiative to bring them out of the kitchens and gave us a peek into the intricacies of the dishes.</p> <p>Rose milk to set the note for fragrant courses to follow.</p> <p><a href="http://lh3.googleusercontent.com/-jCF2q3kfLnE/VX_WP-G5XQI/AAAAAAAAClg/SiDbJHElxhA/s1600-h/Rose%252520milk%25255B5%25255D.jpg"><img title="Rose milk" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Rose milk" src="http://lh3.googleusercontent.com/-WSSlfMhn1Dg/VX_WQ7whVXI/AAAAAAAAClo/aFKuqXIuV3M/Rose%252520milk_thumb%25255B3%25255D.jpg?imgmax=800" width="642" height="772"></a> </p> <p>Warqi parathas – flaky, aromatic from the cardamom, great foil to the smooth-as-silk galouti kababs. Special baingan bharta, an exotic cousin of the Punjabi bharta we are more familiar with. Chef Jebin Robert deftly made the galouti kababs. His passion for his job was so evident!</p> <p><a href="http://lh3.googleusercontent.com/-K_U9VjcK_PM/VX_WR4g22fI/AAAAAAAAClw/MJ_H8-JFEtc/s1600-h/Jebin%252520Robert%252520at%252520work%25255B4%25255D.jpg"><img title="Jebin Robert at work" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Jebin Robert at work" src="http://lh3.googleusercontent.com/-ivzIQmVV3IE/VX_WTC7-wcI/AAAAAAAACl4/6NC58QlXcSo/Jebin%252520Robert%252520at%252520work_thumb%25255B2%25255D.jpg?imgmax=800" width="774" height="772"></a> </p> <p>Tafta – A unique sweet yeasted bun. Aromatic, pillowy soft. Served with Nalli Nihari. A specialty by Chef Ansari Ali.</p> <p>The Chef also demonstrated the making of Roomali roti much to our delight. Flair and panache was evident in full measure. With practised ease, he made it look like child’s play. But one attempt by a blogger told us how difficult it is. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCE_93-IDfJrfMJ7nWV2CAp1945rlAlUvlmpzbYf8CBPBLx0nZ02Dm4vJNX3W1zqfMkva819oDafro83AxPYekYj3ME4S45lWIVphwO7TaM2Pq3gzlD3tvwF0QqLh8iXLQVshZ-sF8zg-/s1600-h/Chef%252520Ansari%252520Ali%252520making%252520the%252520Roomali%252520Roti%25255B5%25255D.jpg"><img title="Chef Ansari Ali making the Roomali Roti" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Chef Ansari Ali making the Roomali Roti" src="http://lh3.googleusercontent.com/-0DnUFQMB-og/VX_WVGFFueI/AAAAAAAACmI/uF3pUOyazPw/Chef%252520Ansari%252520Ali%252520making%252520the%252520Roomali%252520Roti_thumb%25255B3%25255D.jpg?imgmax=800" width="724" height="772"></a> </p> <p>With Ramzan, can Haleem be far behind? The huge Lagaans for making the perfect haleem were brought in from Lucknow exclusively for the event. Chef Maksood is a soft-spoken, smiling person. Do not be fooled though! He can make a mean haleem, is a master of the Kachi Gosht Biryani and together with Chef Fahim Qureshi, had also made a perfect Subz Hariyali Biryani. It’s vivid hue was inviting. The flavours lived up to my expectations. Gentle aromas of green herbs, perfectly cooked rice, accompanied by an enticing whiff of the Chef’s specially created spice blends.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzmf3wqlXo6Slon-1cPG64RJonF6ywh17KUjlOUqn1hhFO8Lz5lc0Om61kCjO9FEDts7DwlGQLi8nz5AbgCBb2pbs6SicgFVS2-3kVOxySz9ap7dT03dCCdwa1G3Q-u6wUjt4o5vy9_H4/s1600-h/DSC_6645%25255B5%25255D.jpg"><img title="Haleem " style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Haleem " src="http://lh3.googleusercontent.com/-g2B1Da5SsFQ/VX_WXIjInyI/AAAAAAAACmY/D7C8KaNNH24/DSC_6645_thumb%25255B3%25255D.jpg?imgmax=800" width="644" height="428"></a> </p> <p><img title="Subz Hariyali Biryani" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Subz Hariyali Biryani" src="http://lh3.googleusercontent.com/-8s24iTxFRfQ/VX_WYD66KaI/AAAAAAAACmg/gWd8RxG0imM/DSC_6652%25255B10%25255D.jpg?imgmax=800" width="644" height="428"> </p> <p>Zarda Pulao, a fitting dessert. Sweetened with date puree and sugar, richly imbued with the hue and aroma of saffron, topped with chironjee, and dry fruits fried in ghee. Also on the dessert menu were matka kulfi and phirni. That the milk was patiently reduced by boiling and that the best quality of pistachios were used in the kulfi was amply evident in it’s flavour and perfectly grainy texture. </p> <p><a href="http://lh3.googleusercontent.com/-436rV13Gvdc/VX_WY6miIxI/AAAAAAAACmo/sSURWKHaRoA/s1600-h/Chef%252520Maksood%252520and%252520the%252520Zarda%252520Pulao%25255B4%25255D.jpg"><img title="Chef Maksood and the Zarda Pulao" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Chef Maksood and the Zarda Pulao" src="http://lh3.googleusercontent.com/-AF9oQfpdzZ4/VX_WaL7mBAI/AAAAAAAACmw/UcqL89UpHes/Chef%252520Maksood%252520and%252520the%252520Zarda%252520Pulao_thumb%25255B2%25255D.jpg?imgmax=800" width="778" height="772"></a> <a href="http://lh3.googleusercontent.com/-5itiEJOCYGI/VX_WbO-NdII/AAAAAAAACm4/ISGrlBpRY9A/s1600-h/Chef%252520Fahim%252520Qureshi%252520and%252520the%252520Kachi%252520Gosht%252520Biryani%25255B4%25255D.jpg"><img title="Chef Fahim Qureshi and the Kachi Gosht Biryani" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Chef Fahim Qureshi and the Kachi Gosht Biryani" src="http://lh3.googleusercontent.com/-yyQhCWZQ7v0/VX_Wcc64WAI/AAAAAAAACnA/aWwhLylwv2I/Chef%252520Fahim%252520Qureshi%252520and%252520the%252520Kachi%252520Gosht%252520Biryani_thumb%25255B2%25255D.jpg?imgmax=800" width="543" height="772"></a></p> <p>The Food Festival does tend more to the non-vegetarian selections. Go for an indulgent treat, for a feast to your senses! Beware of the calories. Nothing here for the dieter. Unabashedly rich and aristocratic offerings. </p> <p>Open for lunch and dinner till the 21st of June 2015. At Feast, Sheraton at Brigade Gateway, Bangalore. </p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-88194111546431721182015-06-03T13:49:00.001+05:302015-06-03T20:43:23.297+05:30Idli – The Ultimate Guide to Softest Idlis.<p><em>Idli</em>. Enough said. That spongy, light as air, uber healthy, steamed breakfast of millions in India. It is every <em>idli</em> lover’s dream to make the fluffiest, softest, <em>‘malli poo’</em> idlis (as soft as jasmine flower) at home. <em>Idli</em> is the stuff of culinary dreams. The perfect <em>idli</em> seems so much in reach and yet, so elusive. As my friend put it, “<em>Idli</em> is the cause and weapon of marital fights at our home.” If you want <em>Idli</em> to be the cause of marital harmony rather than distress, or if you are looking for a healthy breakfast recipe, read on..</p> <p>Much has been written about how to grind the perfect <em>idli</em> batter. Family and friends who have tasted my <em>idlis</em> have been reminding me to document my recipe at the blog. So here I am, with my method of making <em>idli</em> batter. Do share what works for you as well. It would be great to hear from everyone. </p> <p>The key to good food begins with good ingredients. I use Salem <em>idli</em> rice. I use the best quality whole white <em>urad</em> that I can find. In Bangalore, Salem <em>idli</em> rice and whole white <em>urad</em> can be bought at most wholesale rice and grain shops. (<em>rice mandi</em>) Some supermarkets like Nilgiris, Spar, Star Bazaar, Towness also carry them. “Can I use<em> idli rava</em> instead of the rice?” You can. But the texture of <em>idli</em> will be different. Don’t tell me I did not warn you. </p> <p>The next step is correct technique. For fermentation, timing is key! I soak the grains overnight, grind it the next morning and leave it to ferment through the day. By evening, the batter is ready. I store the fermented batter in the fridge and use it for up to a week without any loss of flavours.</p> <p><a href="http://lh3.googleusercontent.com/-7hs9rK1q820/VW8YDjkmjbI/AAAAAAAACkw/DSOe9i5toDA/s1600-h/DSC_6318%25255B7%25255D.jpg"><img title="Idli topped with two chutneys" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Idli topped with two chutneys" src="http://lh3.googleusercontent.com/-gEZP9ZqkD_0/VW8YEOdbRSI/AAAAAAAACk0/iRLfxIpAVGM/DSC_6318_thumb%25255B5%25255D.jpg?imgmax=800" width="660" height="444"></a> </p> <p>If you are eager to make the perfect <em>idlis</em> for your family, follow these steps carefully. Please read the method thoroughly before trying. As with other recipes, perfection comes with practise. If you have any doubts, write to me and I can try to sort it for you. </p> <p>YOU NEED</p> <p>COOKWARE – Wet grinder, big bowls, spatula, <em>idli</em> steamer </p> <p>INGREDIENTS</p> <ol> <li>4 cups Salem <em>Idli</em> Rice <li>1 cup Whole white <em>urad</em> <li>1 tsp Fenugreek seeds – (optional) <li>2 tsp Salt <li>5-7 cups chilled drinking water for grinding.</li></ol> <p>METHOD</p> <ol> <li>Measure out rice and <em>urad</em> in two separate bowls. Add fenugreek seeds, if using, to rice bowl. Rinse in enough changes of water till water runs clear. Soak in fresh drinking water. Water level should be 1 inch above the grains. Soaking time can range from minimum of 4 hours to maximum of 8-9 hours. I soak overnight. (about 8 hours) <li>Measure out 2+1/2 cups of drinking water. Drain the soaking water from <em>urad</em> and grind in wet grinder. Keep sprinkling a quarter cup of water every 8-10 minutes. Use all of the 2 cups of water. Add as much of the 1/2 cup as needed. I grind for 40-45 minutes. Remove to a deep bowl when the batter looks doubled in volume and is silky smooth when you feel between your fingers. <li>Measure out 3+1 cups of chilled drinking water. Drain out the soaking water from rice. Grind in wet grinder with 1 cup of water to begin with. Sprinkle just enough water to keep the grinder running smoothly. Keep checking every 4-5 minutes while grinding. Add water as necessary. I grind rice for 20 minutes. I stop grinding when the rice feels a little coarse and before the rice becomes a very smooth paste. That is not to say a semolina texture. Rather, between fine semolina and paste…. <li>Remove to same bowl as <em>urad</em> batter. Add salt and mix well with your hand. Yes, I dip most of my forearm into the batter to mix it up. This is vital to good fermentation. Have you not heard? <li>Set this covered bowl of batter to rest in a warm place. Make sure to fill you bowl only half way to give room for rising. You can divide the batter into two bowls too. At my home, the batter takes about 8 hours to ferment. If your room temperature is below 20C, set to ferment inside your cold oven. Or cover the bowl with a beach towel/blanket. And pray that the batter does not attach itself to your blanket! <li>The batter is completely fermented when it rises to double in volume, has a sour-sweet fragrance. Stir it lightly. Pour into greased <em>idli</em> moulds. <li>Steam for 10-12 minutes over a medium flame. The <em>idlis</em> are done when a knife inserted through the centre comes clean. <li>Serve hot with assorted chutneys, or molaga podi or sambar. Or all of them!</li></ol> <p><a href="http://lh3.googleusercontent.com/-n9gIkH9HVVo/VW8YFOyjwmI/AAAAAAAAClA/cd30sqmv9TU/s1600-h/idli%25255B12%25255D.jpg"><img title="Mini idli served with love" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Mini idli served with love" src="http://lh3.googleusercontent.com/-NOj7dPQ6vOQ/VW8YFmfxOpI/AAAAAAAAClI/PurOiE0m9UQ/idli_thumb%25255B10%25255D.jpg?imgmax=800" width="660" height="444"></a></p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:cd55aead-2531-42e1-a7f8-98f809be4a3c" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Idli" rel="tag">Idli</a>,<a href="http://technorati.com/tags/softest+idli" rel="tag">softest idli</a>,<a href="http://technorati.com/tags/malli+poo+idli" rel="tag">malli poo idli</a>,<a href="http://technorati.com/tags/mini+idli" rel="tag">mini idli</a>,<a href="http://technorati.com/tags/school+lunch" rel="tag">school lunch</a>,<a href="http://technorati.com/tags/gluten+free" rel="tag">gluten free</a>,<a href="http://technorati.com/tags/best+meal" rel="tag">best meal</a>,<a href="http://technorati.com/tags/lunch+box+menu" rel="tag">lunch box menu</a>,<a href="http://technorati.com/tags/diabetes+recipe" rel="tag">diabetes recipe</a>,<a href="http://technorati.com/tags/best+idli" rel="tag">best idli</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-3362023547162837482015-05-29T18:19:00.001+05:302015-05-29T22:00:40.800+05:30Watermelon Shikanjvi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
In keeping with the need of the summer season, here is a winner drink recipe.
Watermelon juice spiked with Indian spices. These spices were chosen not just
for the flavours but also for their ability to aid digestion and add essential
salts to the body.</div>
<br />
In my earlier post, I had promised to share a drink recipe that does not
include sugar. This is especially so that diabetics can also indulge in a
refreshing drink. Summer need not be tiring or exhausting if we have refreshing,
nourishing, hydrating drinks such as this watermelon shikanjvi in our
repertoire. The ultimate thirst quencher. Rich with natural salts to rehydrate,
and full of fruit vitamins and minerals. The fruit is rich in anti oxidants
which helps in maintaining skin tone as well. Something we could surely use in
the dry scorching months!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PZAy_dSZcuwAysFOlh-YlxjSaVXKwI6KDveVNymiQhbV0exF71xz380spyua0CDjtc01pq-SkToDxcNGQL_nQdZwxMHty1MTkcJ1bX-rJDw3e_sRz4W7NRfAb7Dj_n9Ld8MJFwMKn60i/s1600/DSC_6521+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmw-_n2c9WHoir3lwxdfrYyPy9YaavUP_tPheHCpXI046vnSXShp4UlYXlHHd-rSRktiM05n0xg5ZdRntFbYmmq3OzxFgHIuSy-kWAc1xMMOMntYxUz8QjxpTLhhCzyAyHbnuqYa3hLvvq/s1600/DSC_6523+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Enjoy a sip by the pool" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmw-_n2c9WHoir3lwxdfrYyPy9YaavUP_tPheHCpXI046vnSXShp4UlYXlHHd-rSRktiM05n0xg5ZdRntFbYmmq3OzxFgHIuSy-kWAc1xMMOMntYxUz8QjxpTLhhCzyAyHbnuqYa3hLvvq/s640/DSC_6523+-+2.jpg" title="Enjoy a sip by the pool" width="474" /></a></div>
<br />
<br />
In fact, most juices and colas are not advisable for diabetics since these
release a surge of sugar into the blood stream almost immediately. A spike in
blood sugar is dangerous for any diabetic. As is dehydration. In diabetics, if
there is excess sugar in the blood, the kidneys will try to flush out some sugar
through urine. It makes this happen by drawing on body water from blood, cells,
saliva. This, in turn, increases the dehydration in the body.<br />
<br />
Without further ado, here is the recipe for a super refreshing, very low
calorie, drink. For ease, I am giving measures for 2 glasses. Of course, you can
make a big batch ahead (do not add the soda ahead. Mix it in just before
serving) and store chilled in the fridge. When you feel like downing a glass,
pour yourself half a glass of this juice mixture, top with soda and sip for
instant relief from summer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dc1lKDkygjjL-TPlumeJa0lw97C-roNRCfj-4eB9DctX484_0T1-F-ik729IEPMgzwhNd2wt47a4x1GH35R1wxY85vf7kGdg9tkiKdCaoSjf9hgfYNGYX-cuqXAjVn-i9MCX66EE6xLn/s1600/DSC_6513-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chilled watermelon shikanjvi" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dc1lKDkygjjL-TPlumeJa0lw97C-roNRCfj-4eB9DctX484_0T1-F-ik729IEPMgzwhNd2wt47a4x1GH35R1wxY85vf7kGdg9tkiKdCaoSjf9hgfYNGYX-cuqXAjVn-i9MCX66EE6xLn/s640/DSC_6513-2.jpg" title="Chilled watermelon shikanjvi" width="422" /></a></div>
<br />
<br />
ALLERGY INFORMATION<br />
<br />
<ul>
<li>Does NOT contain lactose, soya, corn, yeast, gluten.</li>
</ul>
<br />
<em>Preparation Time – 10 minutes + chilling time, Cooking Time – nil, Serves
- 2</em><br />
<br />
YOU NEED - <br />
<br />
COOKWARE - Mixer grinder, lemon squeezer, and serving glasses<br />
<br />
INGREDIENTS - <br />
<br />
<ol>
<li>1 heaped cup chopped, deseeded watermelon chunks
<li>250 ml chilled club soda
<li>Juice of 1 lemon
<li>a big pinch of cooking salt
<li>pinch each of roasted jeera powder and kala namak powder
<li>Ice cubes to top up and serve</li>
</li>
</li>
</li>
</li>
</li>
</ol>
<br />
METHOD -<br />
<br />
<ol>
<li>Whiz the watermelon chunks in the mixer until you get a smooth puree. .
<li>Add the lemon juice also to the mixer jar.
<li>Add also a big pinch of salt, followed by a small pinch each of roasted
jeera powder and kala namak.
<li>Whiz the mixture well, and divide between 2 glasses.
<li>Top with club soda, ice cubes and serve chilled!</li>
</li>
</li>
</li>
</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbo2AZNr4AIoTDgnRUGvS5F1GM0hCiZ7nZ4Wz5B9Ugo1sr781iKct1_JfI7mvQpC812N8rBj1HhM06fF5tNv6l9xLoI1r8whKwXjeG0zuV6USEfUkIB_59kBecDkzxceIHf-bvcvoY294/s1600/DSC_6505+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbo2AZNr4AIoTDgnRUGvS5F1GM0hCiZ7nZ4Wz5B9Ugo1sr781iKct1_JfI7mvQpC812N8rBj1HhM06fF5tNv6l9xLoI1r8whKwXjeG0zuV6USEfUkIB_59kBecDkzxceIHf-bvcvoY294/s640/DSC_6505+-+2.jpg" title="Pitcher of Foaming Shikanjvi" width="640" /></a></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PZAy_dSZcuwAysFOlh-YlxjSaVXKwI6KDveVNymiQhbV0exF71xz380spyua0CDjtc01pq-SkToDxcNGQL_nQdZwxMHty1MTkcJ1bX-rJDw3e_sRz4W7NRfAb7Dj_n9Ld8MJFwMKn60i/s1600/DSC_6521+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Watermelon Shikanjvi" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PZAy_dSZcuwAysFOlh-YlxjSaVXKwI6KDveVNymiQhbV0exF71xz380spyua0CDjtc01pq-SkToDxcNGQL_nQdZwxMHty1MTkcJ1bX-rJDw3e_sRz4W7NRfAb7Dj_n9Ld8MJFwMKn60i/s640/DSC_6521+%25282%2529.jpg" title="Healthy Slurps" width="640" /></a><br />
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<br />
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<div class="wlWriterEditableSmartContent" contenteditable="false" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:127563ce-ac3a-4273-8d02-d705738b9b5f" style="display: inline; float: none; margin: 0px; padding: 0px;">
Technorati
Tags: <a href="http://technorati.com/tags/summer+hydration" rel="tag"><span style="color: blue;">summer
hydration</span></a>,<a href="http://technorati.com/tags/hydrating+drink" rel="tag"><span style="color: blue;">hydrating drink</span></a>,<a href="http://technorati.com/tags/summer+drink" rel="tag"><span style="color: blue;">summer drink</span></a>,<a href="http://technorati.com/tags/mocktail" rel="tag"><span style="color: blue;">mocktail</span></a>,<a href="http://technorati.com/tags/sports+drink" rel="tag"><span style="color: blue;">sports drink</span></a>,<a href="http://technorati.com/tags/low+calorie+drink" rel="tag"><span style="color: blue;">low calorie drink</span></a>,<a href="http://technorati.com/tags/refreshing+drink" rel="tag"><span style="color: blue;">refreshing
drink</span></a>,<a href="http://technorati.com/tags/anti+oxidants" rel="tag"><span style="color: blue;">anti
oxidants</span></a></div>
</div>
Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com3tag:blogger.com,1999:blog-4619256652775369778.post-4849067300580630732015-04-25T16:23:00.001+05:302015-04-25T16:25:23.930+05:30Orange Basil Iced Tea<p>With summer on, in full swing, we search often for different drinks to soothe our parched throat! It is truly important to keep ourselves well hydrated in heat. Drinking plain water through the day can be boring, and nauseous at times. The trick, then, is to flavour our drinks with some palate pleasers. This way, we can drink enough fluids to keep the body hydrated well enough. </p> <p>For more on hydration, and it’s importance, <a href="http://healthyslurps.blogspot.in/2015/04/how-to-stay-hydrated-in-summer.html" target="_blank">read my article here on importance of water.</a></p> <p>Here is an idea which you can use to add fun to your fluid intake. Tea is a diuretic, which means it increases water excreted from the body. So to help maintain the fluid balance in the body, I have diluted the iced tea with plenty of water and added orange juice for extra vitamins and minerals. </p> <ul> <li><strong><em>People who have special fluid restrictions like in kidney aliments will have to stick to their prescribed form of fluid intake. This drink may not be suitable for them.</em></strong></li> <li><strong><em>If you have diabetes, or are obese, this is not the best way to replenish fluids for you. Cheer up! I will be back with interesting drink recipes for you also. </em></strong></li></ul> <p><a href="http://lh3.googleusercontent.com/-6-3A_VyYbJI/VTtyGX4oIKI/AAAAAAAACic/gfSiK-MkMl8/s1600-h/Ice%252520Tea%252520compressed%25255B3%25255D.jpg"><img title="Enjoy chilled Iced Tea" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Enjoy chilled Iced Tea" src="http://lh3.googleusercontent.com/--coiI06jRe8/VTtyHG8ur3I/AAAAAAAACik/K84dL9NTrB8/Ice%252520Tea%252520compressed_thumb%25255B3%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p>ALLERGY INFORMATION</p> <ul> <li>Does not contain gluten, soya, corn, yeast, lactose. </li></ul> <p><em>Preparation Time – 10 minutes + 1 hour chilling, Cooking Time – 3-4 minutes, Serves – 4-6 glasses</em></p> <p>YOU NEED</p> <p>COOKWARE – Tea pot/saucepan, jug, glasses to serve</p> <p>INGREDIENTS</p> <ol> <li>Juice of 2 oranges, about 1/2 cup or more, freshly squeezed orange juice. <li>3 tea bags of your choice of flavour. Lemon, ginger, mint teas all work well. <li>2 cups drinking water + 4 cups chilled drinking water <li>A tiny fistful Basil seeds/sabja seeds <li>2 tbsp honey <li>Ice cubes and orange slices to serve</li></ol> <p>METHOD</p> <ol> <li>Bring 2 cups of water to boil in a saucepan. Place tea bags in the saucepan, remove from heat, cover and steep for 5-7 minutes. <li>Soak the basil seeds in the remaining 4 cups chilled water. <li>Squeeze out the tea bags. Mix in the orange juice, strained tea, chilled water and honey. <li>Stir well, chill for an hour. <li>Serve topped with ice cubes and slices of orange to garnish.</li></ol> <p><a href="http://lh3.googleusercontent.com/-hSQEy519xhA/VTtyHntxq0I/AAAAAAAACis/VgaH3hIMb5c/s1600-h/Orange%252520Basil%252520Ice%252520Tea%252520compressed%25255B10%25255D.jpg"><img title="Orange Basil Iced Tea" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Orange Basil Iced Tea" src="http://lh3.googleusercontent.com/-HAxsg-FN8u8/VTtyISxcUrI/AAAAAAAACi0/ekbfWtMPDqk/Orange%252520Basil%252520Ice%252520Tea%252520compressed_thumb%25255B8%25255D.jpg?imgmax=800" width="640" height="424"></a></p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:2c7185a1-b220-4016-a6bb-388f0ab78ca3" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/drinks" rel="tag">drinks</a>,<a href="http://technorati.com/tags/Iced+Tea" rel="tag">Iced Tea</a>,<a href="http://technorati.com/tags/Orange+Iced+Tea" rel="tag">Orange Iced Tea</a>,<a href="http://technorati.com/tags/Summer+special" rel="tag">Summer special</a>,<a href="http://technorati.com/tags/hydration" rel="tag">hydration</a>,<a href="http://technorati.com/tags/fluid+losses" rel="tag">fluid losses</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com3tag:blogger.com,1999:blog-4619256652775369778.post-50010540338125231982015-04-22T12:02:00.001+05:302015-04-24T15:39:15.155+05:30U4IA – Review of Food Menu<p>Interestingly named, U4IA (Euphoria) has been conceived as a fun destination spot for all. It is built over four levels, with each floor offering different entertainment options. The ground floor has a screen for match days. The first floor houses the pub, the brewery vats, and seating. Wooden flooring adds to the charm. The second floor, I hear, is intended for banqueting/discotheque. The rooftop has a barbeque lounge space. </p> <p>I was invited along with a few other bloggers to review their new food menu. A lounge or a microbrewery will surely have great choice of drinks on the menu. But to find a peppy menu, with diligent attention to the food as well, is surely reason to smile! We found just that. There were several bold fusion creations. </p> <p> <img title="Onion rings and Mozzarella sticks" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Onion rings and Mozzarella sticks" src="http://lh3.googleusercontent.com/-ekJcfpQuAbY/VTdAg8VgCMI/AAAAAAAACg0/b77vak7Z6Tc/DSC_5823%25255B14%25255D.jpg?imgmax=800" width="290" height="192"> <img title="Mushrooms with Schezwan peppers" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Mushrooms with Schezwan peppers" src="http://lh3.googleusercontent.com/-aktfTGBAozI/VTdAhWLcQRI/AAAAAAAACg8/o59tB1uKJ3k/DSC_5825%25255B9%25255D.jpg?imgmax=800" width="290" height="192"> </p> <p><img title="Paneer Peshawari" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Paneer Peshawari" src="http://lh3.googleusercontent.com/-FUgGV93UGJQ/VTdAiAsP3fI/AAAAAAAAChE/ogoesDtCk_I/DSC_5830%25255B10%25255D.jpg?imgmax=800" width="290" height="192"> <img title="Baby corn Chili" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Baby corn Chili" src="http://lh3.googleusercontent.com/-vE1vJM81DYw/VTdAiganFBI/AAAAAAAAChM/HbVVZTCfNmI/DSC_5828%25255B9%25255D.jpg?imgmax=800" width="290" height="192"> </p> <p>Chef Vinod Laxman set the evening rolling with some great starters and finger food. Beer battered onion rings, oozy mozzarella sticks, mushroom with Szechwan peppers, baby corn chilli, <em>Paneer Peshawari</em> were some of the starters we sampled that evening. Crunchy onion rings with the beer making its presence felt in a desirable acidic way – good to go with the brews they serve up. The baby corn packed a good punch and the <em>Paneer</em> fragrant with the marinade and grilled well. It was tough for me to fault the starters that evening. They scored high on both presentation and taste. Others who sampled the non-vegetarian starters also had the same opinion. </p> <p>Thai curry Veg Pizza was one of the mains served. I liked the concept of Thai curry on a pizza. If I had to be picky, I would say the pizza could do with a tad more sauce and flavour. The mains menu also included some non-vegetarian dishes which I did not sample. </p> <p><img title="Thai Curry Veg Pizza" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Thai Curry Veg Pizza" src="http://lh3.googleusercontent.com/-NpGs0SvvDak/VTdAjfuh1OI/AAAAAAAAChU/g3bKYVCQEB8/DSC_5837%25255B9%25255D.jpg?imgmax=800" width="537" height="430"></p> <p><img title="Veg Zarchaos" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Veg Zarchaos" src="http://lh3.googleusercontent.com/-TLueoJF9nIA/VTdAj-RQkUI/AAAAAAAAChc/Q1WDByFUtJ4/DSC_5832%25255B7%25255D.jpg?imgmax=800" width="290" height="192"> <img title="Pasta Primavera" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Pasta Primavera" src="http://lh3.googleusercontent.com/-knGWi2WoBdk/VTdAkrpj7kI/AAAAAAAAChk/ZBpNXE9hx9k/DSC_5835%25255B11%25255D.jpg?imgmax=800" width="290" height="192"> </p> <p>We had no room left for dessert, thanks to the generous portions. Our interest was piqued when ‘Biramisu’, a spin on the traditional Tiramisu, was brought in. The chef informed us that this dessert had stout beer replacing the usual marsala, liqueur, or brandy used in traditional Tiramisu. Replacing a strong beer like stout with a lighter beer such as the Octoberfest may help. This experiment needs further tweaking before it can hit the right spot. </p> <p><img title="Biramisu" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; display: inline; border-top-width: 0px" border="0" alt="Biramisu" src="http://lh3.googleusercontent.com/-QPElpeN0nso/VTdAlZxSqjI/AAAAAAAAChs/T1rElZu6yYg/DSC_5840%25255B7%25255D.jpg?imgmax=800" width="640" height="359"> </p> <p>The starters are the best course on the menu. A glance at the bar menu revealed plenty of cocktails, shooters, flamers, and other high drama stuff to offer choice. </p> <p>For those who are interested, their microbrewery turns out these organic brews in house with fully imported German machinery and methodology as well. The staff informed us they have 4 beers on tap currently. Col. Stout, Brew master’s special, Oktoberfest, and Capt. Wheat. Folks at U4IA take care to ensure their brews are fresh and carbonated just right to give customers a happy experience. If you are in this part of the city and want a fun space to watch the IPL or just to unwind, you could check U4IA out. </p> <p><a href="http://lh3.googleusercontent.com/-CgxTJfWBQ5g/VToP88bpWNI/AAAAAAAACiA/36wjGspo5gg/s1600-h/DSC_5821%25255B11%25255D.jpg"><img title="Samplers of inhouse brews" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Samplers of inhouse brews" src="http://lh3.googleusercontent.com/-Go-DKERyv1s/VToP9kLBhFI/AAAAAAAACiI/TPEK0ZR6J-E/DSC_5821_thumb%25255B12%25255D.jpg?imgmax=800" width="640" height="340"></a> </p> <p>U4IA - Opposite Yamaha Showroom, 2nd Stage, Raj Mahal Vilas, New BEL Road, Bangalore,India.</p> <p>Open on Monday to Thursday and Sunday from 11 am to 11 pm. Friday and Saturday – 11 am to 1 am.</p> <p>Cost for 2 – Rs.1500 (approx)</p> <p><strong><em>Warning – Healthy Slurps does not endorse irresponsible drinking. Please adhere to legal age limits for drinking at your place. Do not drink and drive. Be aware that alcohol can be habit-forming and addictive. </em></strong></p> <p> </p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:e1eedcdd-be99-4b42-8f49-bf4471fd11f7" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/U4IA" rel="tag">U4IA</a>,<a href="http://technorati.com/tags/Restaurant+review" rel="tag">Restaurant review</a>,<a href="http://technorati.com/tags/review" rel="tag">review</a>,<a href="http://technorati.com/tags/Bangalore+Restaurant+Review" rel="tag">Bangalore Restaurant Review</a>,<a href="http://technorati.com/tags/Microbrewery" rel="tag">Microbrewery</a>,<a href="http://technorati.com/tags/Starters" rel="tag">Starters</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-71235242811035224982015-04-16T13:03:00.001+05:302015-04-16T13:03:04.947+05:30Jowar dosai<p>Why millets? Why so much brouhaha over these pseudo cereals? Why is it important in a modern urban diet? Are they good at all? Who should eat millets? Who should not? These and many more facts set out for you here. Read on to know more.</p> <p>Millets are not cereal grains, so they are called pseudo grains. Millets are smaller grains. They belong to five (or more) different botanical families, but are classified under one name as millets. Millets are grown for bird, animal and human consumption. Factors that go in favour of their cultivation are that they have a short growing season, grow in semi arid regions, (they need very little water) need very little attention. Different countries across the world have been growing and consuming millets for thousands of years. Unfortunately, urban diets have not included millets for about 50 years now.</p> <p>So what is the good and bad about eating millets? Here, I split it up into its constituents and make it simple for all to understand.</p> <p><strong>The Carbohydrates</strong> - Millets have complex starches in form of amylose and amylopectin. Such a starch can only be digested in cooked form by humans. Since they not easily digestible, they have a low glycemic index. That means they release their sugars into the blood stream in a slow steady fashion. Much like how a sustained release medicine works. There are no highs and lows in blood sugar when you are eating such starches. And yes, you guessed it right: this is great news for diabetics and pretty much everybody else. </p> <p><strong>The Proteins</strong> – After carbohydrates, proteins form the major part of millets. Egg and human milk are considered perfect proteins because they have the best combination of amino acids that the human body needs. When compared to these proteins, most millets are found to have insufficient amino acids to provide all nutrients for infants and growing children. Millets have been found to be deficient mainly in lysine, an essential amino acid. What are amino acids?</p> <p>Amino acids are the building blocks of proteins. There are 21 amino acids that form all the proteins ever known. Several of these amino acids are made in the human body. These are called non-essential amino acids because the body can make it on its own. Some of these are called essential amino acids. Why are they called so? Because they are necessary for growth and cell repair but cannot be synthesised in the human body. So they have to come from the food we eat. Lysine is one of these essential amino acids.</p> <p>Does this mean that millets are not good enough for weaning food? Or to feed growing children? No. Millets are very good for children, when cooked well and when paired with a legume such as mung bean or tuvar dal. Legumes are naturally rich in lysine and by combining them in the same meal ensures that the meal gives complete protein for the growing body. Besides, millets are gluten free as well. So they are a safe bet for all, children, older people or those with gluten allergy.</p> <p>Look forward to more information and recipes with millets in my forthcoming posts. </p> <p>Meanwhile, here is a recipe for Jowar Dosai. This recipe is good for beginners who are not sure about how to begin including millets. Millets are great for people who need a gluten–free diet as well. Besides, here, the ground batter is fermented which increases the food’s digestibility as well as increasing the availability of several vitamins and minerals from the grains.</p> <p>The initial trouble of soaking, grinding and fermenting is well worth the effort. The batter keeps well in the fridge for up to a week. When you have batter ready in the fridge, making dosai for a meal takes only a few minutes. You can choose to make regular size dosai for breakfast, dinner or coin-sized ones for your child’s lunch box. </p> <p><a href="http://lh6.ggpht.com/-sQrhM7ylDZQ/VS9loQ1xChI/AAAAAAAACf4/IDIa7VWC0iY/s1600-h/015%25255B7%25255D.jpg"><img title="Coin Dosai platter dotted with molaga podi" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Coin Dosai platter dotted with molaga podi" src="http://lh6.ggpht.com/-BXPP3I-RZDM/VS9lpI5CI2I/AAAAAAAACgA/OQOlXhN8f08/015_thumb%25255B7%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p>ALLERGY INFORMATION</p> <p><em>Preparation Time – 8 hours soaking+1 hour grinding+8 hours fermentation, Cooking Time – 10-15 minutes, Makes – about 20 dosais.</em></p> <p>YOU NEED -</p> <p>COOKWARE - Wet grinder or mixer grinder, Iron skillet/griddle, Big deep dish mixing bowls, ladle, sharp metal spatula</p> <p>INGREDIENTS -</p> <ol> <li>1 cup Jowar grains <li>1 cup salem idli rice/boiled rice/raw rice <li>2 tbsp fenugreek seeds <li>2 tbsp urad dal <li>1 heaped tsp salt <li>Sesame oil for drizzling over dosais, about 1/4 cup oil</li></ol> <p>METHOD -</p> <ol> <li>Measure out all ingredients except salt and oil. Rinse the grains well, Soak overnight. To do this, steep in enough water to cover the grains plus an inch higher. <li>The next morning, grind the soaked grains. If using wet grinder, keep sprinkling water every 7-10 minutes. You can use up to 3 cups water for grinding. I grind my batter in a wet grinder. When using jowar grains, it takes longer to grind. About 1 hour of grinding gives me a smooth batter. When the batter looks smooth, add salt, mix well and remove to a deep bowl. Allow plenty of head room for fermentation. Leave overnight for fermentation. <li>The batter is ready when it has risen to double volume. <li>Heat up an iron skillet/dosa tawa. Smear oil all over to grease. <li>Pour a ladleful batter in the centre of skillet. Spread with back of ladle in concentric circles. Drizzle few drops of oil around the sides. When brown at edges, loosen the edges, flip over with a sharp spatula and cook on other side. Repeat for the next ladle of batter. <li>Alternately, pour tiny spoonfuls of batter all over the skillet to make ‘coin dosais’. Drizzle oil around the sides, flip over to cook briefly on other side. Remove to serving platter when done. <li>Serve with any chutney of choice or with dosai molaga podi! </li></ol> <p><a href="http://lh4.ggpht.com/-tVkNE2ZFHK8/VS9lpkB6UmI/AAAAAAAACgI/d6swn-BXD1A/s1600-h/017%252520-%252520Copy%25255B2%25255D.jpg"><img title="Coin dosai topped with molaga podi" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Coin dosai topped with molaga podi" src="http://lh3.ggpht.com/-xMLP2Q2_DWA/VS9lqTTqTUI/AAAAAAAACgQ/HzUH4Y7nb1E/017%252520-%252520Copy_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/-QQfi7e4NQY0/VS9lrElqDvI/AAAAAAAACgY/G6GdLXyATbk/s1600-h/007%25255B2%25255D.jpg"><img title="Crispy or soft - fragrant Jowar Dosai" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Crispy or soft - fragrant Jowar Dosai" src="http://lh5.ggpht.com/-qH_0nqxeZsk/VS9lr9m29wI/AAAAAAAACgg/fS9lfzGTKWg/007_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="424"></a></p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:61cee500-4ba6-42a0-9638-c7ab13fc3a61" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Millets" rel="tag">Millets</a>,<a href="http://technorati.com/tags/Jowar" rel="tag">Jowar</a>,<a href="http://technorati.com/tags/gluten-free" rel="tag">gluten-free</a>,<a href="http://technorati.com/tags/dosai" rel="tag">dosai</a>,<a href="http://technorati.com/tags/diabetes+recipe" rel="tag">diabetes recipe</a>,<a href="http://technorati.com/tags/lunch+box+menu" rel="tag">lunch box menu</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com2tag:blogger.com,1999:blog-4619256652775369778.post-46185070163037087522015-04-15T16:31:00.001+05:302015-04-15T16:39:29.056+05:30Baisakhi Food Festival @ Sheraton<p>Come April and the harvest festival is celebrated all through India under different names. Baisakhi, celebrated in this season by the hearty Punjabis, is a good reason to launch the Baisakhi Food Festival at Feast, Sheraton Bangalore. Now, this is a restaurant that is never dull. While the buffet spread at Feast is always a feast literally to all your senses, the folks do not believe in resting. Several events and food festivals are planned on a regular basis to give their old and new guests new food experiences. </p> <p>When I was invited to review this event, I agreed, for Punjabi cuisine is known for its robust flavours and great variety as well. </p> <p><a href="http://lh3.ggpht.com/-2EmO94jOpuM/VS5EzkDqxKI/AAAAAAAACdc/yagqM_Wmo1c/s1600-h/feast%252520ambience%25255B7%25255D.jpg"><img title="View of Feast" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="View of Feast" src="http://lh6.ggpht.com/-mIOMW_tP3t0/VS5E0fnqKWI/AAAAAAAACdk/Ih-s08xnWAA/feast%252520ambience_thumb%25255B5%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p><a href="http://lh4.ggpht.com/-FkIGO5fRLN0/VS5E1MmFx7I/AAAAAAAACds/DC7eIeHlKTs/s1600-h/DSC_5856%25255B7%25255D.jpg"><img title="View of the buffet and live counter" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="View of the buffet and live counter" src="http://lh4.ggpht.com/-dKU_y_VBZpc/VS5E2DUt-CI/AAAAAAAACd0/U77Zfik_ACU/DSC_5856_thumb%25255B5%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p>The menu includes all the traditional favourites. The Chefs have not wasted time in tweaking recipes or creating fusion dishes. Baisakhi it is, and Punjabi food, you get! Offering equal choice to both the vegetarians and the non vegetarians alike, pick as the fancy takes you. Among the vegetarian starters, you can enjoy <em>Bharwan Paneer Tikka, Alu Mushroom Tikki, Tandoori Alu, </em>or <em>Rajma ki tikki. </em><em> </em>Wash it down with salted <em>lassi</em>, or a pleasantly sharp<em> jaljeera</em>. If I felt the <em>lassi</em> was lightly watered down and not creamy and thick as I would expect, I realised it was a good thing. The drink was just right to whet my appetite instead of silencing it. Of the starters, the <em>Rajma Tikki</em> stood out for its silky smooth texture and balanced spices.</p> <p><a href="http://lh5.ggpht.com/-ts44Vur-tSM/VS5E22KPTHI/AAAAAAAACd8/nG5zoHTE2sk/s1600-h/DSC_5855%252520compress%25255B8%25255D.jpg"><img title="Drinks to start the meal" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Drinks to start the meal" src="http://lh5.ggpht.com/-hitfPRKbjf0/VS5E3i7YBMI/AAAAAAAACeE/tpimBOGTJKU/DSC_5855%252520compress_thumb%25255B6%25255D.jpg?imgmax=800" width="640" height="424"></a></p> <p> <a href="http://lh5.ggpht.com/-uSsrcYlRAgQ/VS5E4b-d7oI/AAAAAAAACeM/REnU6DGOblQ/s1600-h/starters%25255B8%25255D.jpg"><img title="Vegetarian starter platter" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Vegetarian starter platter" src="http://lh3.ggpht.com/-hjvd6nBk_Yc/VS5E5IMcDyI/AAAAAAAACeU/pWWHwms7S-c/starters_thumb%25255B6%25255D.jpg?imgmax=800" width="640" height="424"></a></p> <p>It would be wise to head on to the main course before you are filled up with the starters. For, by no means should you ignore <em>Sarson ka Saag. </em>Set up at a separate station, with befitting accoutrements, this is probably the best you can find outside of Punjab! <em>Bajre ki roti</em> and <em>Makai ki roti</em> lend good support to the <em>Saag</em>. Enjoy the symphony that plays out in your tongue and brain while you are at this.</p> <p><a href="http://lh3.ggpht.com/-9t3lt33qp9Q/VS5E6EdEcjI/AAAAAAAACec/mVn0xJcNYWI/s1600-h/DSC_5861%252520%2525282%252529%25255B8%25255D.jpg"><img title="Sarson ka Saag with accompaniments" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Sarson ka Saag with accompaniments" src="http://lh3.ggpht.com/-jtrHt5cCnSk/VS5E6zV5spI/AAAAAAAACek/ZJ-huVBkO-s/DSC_5861%252520%2525282%252529_thumb%25255B6%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p><a href="http://lh4.ggpht.com/-qSDP9pdOlrA/VS5E7YToKVI/AAAAAAAACes/n_KTVVn_dY0/s1600-h/DSC_5866%25255B8%25255D.jpg"><img title="View of the open kitchen" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="View of the open kitchen" src="http://lh3.ggpht.com/-hBEM_mQhiVs/VS5E8cl7irI/AAAAAAAACe0/FZxE8zOL060/DSC_5866_thumb%25255B6%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p>Can<em> Paneer tikka Masala</em> be not around when the cuisine is Punjabi? The folks at Feast do not disappoint. You will also find <em>Dal Makhani, Sabz Masaledar, Alu Saagwala </em>and such typical Punjabi dishes on the menu. <em>Dal Makhani</em> stood out for me for its rounded flavours and a rich, engulfing mouth feel. Steamed rice, choice of breads, fragrant pulao to accompany the entrees, you will find them all. </p> <p><a href="http://lh3.ggpht.com/-5TTLAeMGRgA/VS5E80ad23I/AAAAAAAACe8/vbnsVHoN44k/s1600-h/DSC_5884%25255B7%25255D.jpg"><img title="The Entrees of the evening" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="The Entrees of the evening" src="http://lh5.ggpht.com/-zHFy0o8Tu34/VS5E9rysVEI/AAAAAAAACfE/g8q999ptpTU/DSC_5884_thumb%25255B5%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p>The live <em>jalebi</em> counter caught my attention. Piping hot <em>jalebis</em> with chilled <em>rabdi</em> is a match made in Punjabi heaven! You can choose to satisfy your sweet cravings with flavoured <em>falooda</em> with <em>matka kulfi, gajar ka halwa, </em>and even a<em> sugarless lapsi kheer </em>for people with diet restrictions. These Punjabi desserts are in addition to their regular array of baked desserts and Teppanyaki ice cream.</p> <p><a href="http://lh6.ggpht.com/-hRzwpkbF5SQ/VS5E-VPOEBI/AAAAAAAACfM/_kcmbykuVi8/s1600-h/DSC_5870%25255B8%25255D.jpg"><img title="Live Jalebi counter" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="Live Jalebi counter" src="http://lh3.ggpht.com/-ozGfv72iM4o/VS5E_JdgrFI/AAAAAAAACfU/AF-NiERAcMg/DSC_5870_thumb%25255B6%25255D.jpg?imgmax=800" width="640" height="424"></a> </p> <p><a href="http://lh4.ggpht.com/-XLoAc5eTpEM/VS5E_xAul6I/AAAAAAAACfc/IsBaz7nBoM4/s1600-h/desserts%25255B13%25255D.jpg"><img title="desserts" style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; float: none; margin-left: auto; display: block; border-top-width: 0px; margin-right: auto" border="0" alt="desserts" src="http://lh3.ggpht.com/-WMKWPY1KfIM/VS5FAlfaYlI/AAAAAAAACfk/4e6YwOGYQsY/desserts_thumb%25255B11%25255D.jpg?imgmax=800" width="640" height="377"></a> </p> <p>This special menu is in addition to the regular buffet spread available for lunch and dinner. With a sleek ambience, sunlight streaming in the day and cosy lighting at dinner time, Feast is a location you must try out. While there, soak in the ambience, enjoy the courtesy of the staff and tuck in into one of the biggest buffet spreads in the city. You will not be disappointed.</p> <p>I was delighted to find the staff sensitive to special dietary requirements of guests. Be it vegan, vegetarian, Halal, gluten-free, lactose-free, sugar-free or any other needs that you may have are sure to be met with.</p> <p>The Baisakhi Food Festival is on at Feast, Sheraton Bangalore from 10th to 19th April, 2015. If you can glug 500ml of the lassi at one go, your meal is free! Is that not a great reason to try out?</p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:cb3e1451-5d5a-4352-a9b3-9eff0ad24170" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Restaurant+review" rel="tag">Restaurant review</a>,<a href="http://technorati.com/tags/Bangalore+Restaurant+Review" rel="tag">Bangalore Restaurant Review</a>,<a href="http://technorati.com/tags/Punjabi+cuisine" rel="tag">Punjabi cuisine</a>,<a href="http://technorati.com/tags/Baisakhi" rel="tag">Baisakhi</a>,<a href="http://technorati.com/tags/Baisakhi+Food+Festival" rel="tag">Baisakhi Food Festival</a>,<a href="http://technorati.com/tags/Feast+Sheraton" rel="tag">Feast Sheraton</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-4028470311806121882015-04-13T18:38:00.001+05:302015-04-13T18:40:36.998+05:30How to stay hydrated in summer<p>Summer finds several of us limp, enervated, and exhausted. Rising temperatures put us in misery. These are symptoms of reduced water levels in the body. To enable us to run through our day effectively, we need to keep a close watch on our hydration levels. We can live without food for much longer than living without water. The importance of this simple nutrient is often underestimated.</p> <p>So why is water important for us? What does water do to our body? Did you know that 70% of our body is made of water? </p> <p>Among other functions, water is extremely necessary for these - </p> <ul> <li>Water helps to circulate blood and other nutrients around inside the body. <li>Water removes toxins and waste from the body in the form of sweat, urine and stools. <li>Maintains body temperature by removing heat from the internal organs, and flushing it out of the body through sweat. </li></ul> <p>A decrease in water leads to several disturbances in normal body functions. Absence of enough water in the body leads to a condition called dehydration. How do we recognise these symptoms? </p> <ol> <li>Do you know that your trips to the washroom are the best indicator of hydration levels? If you have yellow urine, accompanied some times with a burning sensation while urinating, OR if you have visited the washroom lesser than 2 times in the last 5 hours, and have been exercising or playing outdoors as well, then it is urgent that you sip up on fluids. Colourless urine is the best sign of hydration. <li>Thirst – you have already lost 1% body water by the time the brain signals thirst! If you have not heeded your thirst signals, and are still away from your water bottle, you could experience some of these too - <li>Dry around lips, fuzzy tongue. <li>Increase in body temperature. <li>Giddiness, shortness of breath. <li>Confusion, lack of muscular coordination, muscle cramps. <li>Loss of control over bowel movement! <li>Beware! A bad combination of excessively hot weather, loss of body fluids and not enough water replenishment can lead to heat stroke and even death.</li></ol> <p>How many of us really want to get to such extremes? We can quickly reverse these symptoms by drinking up. At the first sign of dehydration, or even before that, start drinking up. How much water should we drink? <a href="http://ninindia.org/DietaryGuidelinesforNINwebsite.pdf" target="_blank">The National Institute of Nutrition recommends</a> at least 8 glasses of water daily for an average Indian. In summer, during exercise or when there is excess sweating, the recommendations go up higher.</p> <p><a href="http://lh4.ggpht.com/-RBOroIkU3-A/VSu_qSkDKaI/AAAAAAAACcw/MpUpwHI6iDA/s1600-h/DSC_2431%25255B16%25255D.jpg"><img title="Tintrinee Panaka" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Tintrinee Panaka" src="http://lh6.ggpht.com/-NAdukalDXuY/VSu_rASmyGI/AAAAAAAACc4/ne3IB4gKgdc/DSC_2431_thumb%25255B13%25255D.jpg?imgmax=800" width="640" height="424"></a></p> <p> <strong><em>Featured in picture - </em></strong><a href="http://healthyslurps.blogspot.in/2014/07/tintrinee-panaka.html" target="_blank"><strong>Tintrinee Panaka</strong></a><strong> – <em>Refreshing Tamarind Drink. Good way to hydrate in scorching heat.</em></strong></p> <p>The best way to re-hydrate is by sipping small mouthfuls of water throughout the day. Much like drip-irrigation in a field. Set up a pretty 1 litre glass bottle with drinking water close to your work station. Down a gulp every 10 minutes. This way, your water will last you for about 20 mouthfuls. If that is difficult, at least drink half a cup of water or other fluids every half an hour. This is more effective than drinking larger volumes at one time and going without fluids for long stretches of time. </p> <p>Are there any other fluids that we can sip on? Surely, some people get nauseated from gulping only water throughout the day. Yes, there are some really healthy fluids that help you hydrate. Fluids like barley water, tender coconut water, diluted buttermilk, skim milk, unsweetened lemon juice, unsweetened fresh fruit juice, raw unsweetened juiced vegetables, and are all great for keeping our body in safe hydrated zones. All these fluids also bring some vital nutrients like vitamins and minerals apart from replacing fluid losses in the body.</p> <p><a href="http://lh4.ggpht.com/-DymDMV8yT8Q/VSu_rhR2c5I/AAAAAAAACdA/XYcllUMF5mE/s1600-h/DSC_2957%25255B4%25255D.jpg"><img title="Aloe vera Lemonade" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Aloe vera Lemonade" src="http://lh6.ggpht.com/-dazVO_g3tlo/VSu_sXMpvAI/AAAAAAAACdI/PbbkYOjeWIY/DSC_2957_thumb%25255B3%25255D.jpg?imgmax=800" width="509" height="768"></a></p> <p><strong><em> Featured in picture - <a href="http://healthyslurps.blogspot.in/2014/08/aloe-vera-lemonade.html" target="_blank">Aloe vera Lemonade</a> – with the cooling properties of Aloe vera. </em></strong></p> <p>Then there are some foods that are high in moisture too. They help the body by adding valuable nutrients that are lost in excessive sweating. Foods that include moisture and essential minerals are cucumber, tomatoes, raw bottle gourd, watermelon, cantaloupe, oranges, apples. These are best eaten raw to ensure all the nutrients plus the water reaches the body.</p> <p>In the next post, I will be discussing what fluids are not good for hydration. Also whether children, elderly, pregnant or sports people need any special hydration in summer.</p> <p>Do write in if you have any unique dietary concerns for yourself or your family. </p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:5783ea92-872b-417a-b838-4702bd674603" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/hydration" rel="tag">hydration</a>,<a href="http://technorati.com/tags/water" rel="tag">water</a>,<a href="http://technorati.com/tags/summer+hydration" rel="tag">summer hydration</a>,<a href="http://technorati.com/tags/health+article" rel="tag">health article</a>,<a href="http://technorati.com/tags/nutrition" rel="tag">nutrition</a>,<a href="http://technorati.com/tags/fluid+losses" rel="tag">fluid losses</a>,<a href="http://technorati.com/tags/drinks" rel="tag">drinks</a>,<a href="http://technorati.com/tags/summer+drinks" rel="tag">summer drinks</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com1tag:blogger.com,1999:blog-4619256652775369778.post-186930554010893342015-04-02T17:08:00.001+05:302015-04-02T17:08:58.610+05:30Baby Corn and Capsicum Masala Curry – Indian Cuisine<p>While Indian food may be very appealing, cooking it at home may seem daunting to most non-Indians. Here is a masala curry which does not burn your tongue with heat, nor ask for too many ingredients. A quick fix recipe that will suit weeknight dinners too. Helpful when sudden guests arrive, or when you have little time before hunger strikes you down.</p> <p>Fry ingredients for gravy and grind. Fry chopped baby corn and capsicum, simmer with gravy, add seasonings and finish off! All under 15 minutes. And did I mention low fat as well? Now is that good? Or great? Well, try it out and tell me which one, will you?</p> <p><img title="Quick Baby Corn and Capsicum Masala Curry" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Quick Baby Corn and Capsicum Masala Curry" src="http://lh4.ggpht.com/-MaLMg7Hihlg/VR0qSa7RGXI/AAAAAAAACb8/l52oF1l3I0g/DSC_5769%25255B16%25255D.jpg?imgmax=800" width="640" height="424"> </p> <p>ALLERGY INFORMATION</p> <ul> <li>Does NOT contain gluten, nuts, corn, soya, eggs. <li>*Contains dairy in yoghurt. Yoghurt is usually tolerated by lactose intolerant people. Substitute with soya or nut milk + more tomatoes if you cannot use yoghurt.</li></ul> <p>YOU NEED</p> <p>COOKWARE – Fry pan, ladle, mixer grinder, knife, chopping board</p> <p>INGREDIENTS- </p> <ol> <li>20 baby corn <li>1 cup chopped capsicum <li>1/2 cup chopped onion <li>1 cup chopped tomato (can substitute with 2 tbsp tomato paste, or 1/2 cup tomato puree) <li>1 tsp ginger garlic paste <li>2 handfuls coriander leaves with stem <li>1/2 tsp red chilli powder (optional) <li>2 tsp <em>Pav bhaji masala</em> (I used Phalada Organic brand) <li>1 cup thick curd/yoghurt* <li>1 tsp salt <li>2 tsp Cooking oil <li>1/2 tsp cumin <li>1/2 tsp <em>Saunf</em> (fennel)</li></ol> <p>Notes on yoghurt – Use skim milk yoghurt for low fat curry. Also use fresh curd that is not too sour. Else it may make the curry too tart. You can also add 1 tsp brown sugar or jaggery to cut the acidity if the final curry is too tangy.</p> <p>METHOD -</p> <ol> <li>Take 1 tsp oil in fry pan. Fry chopped onion, tomatoes, ginger garlic paste. After tomatoes have turned mushy, add the coriander leaves and switch off flame. Cool and grind to smooth paste. </li> <li>In the same fry pan, add cumin and <em>saunf</em> to 1 tsp oil. When they sizzle, tip in chopped baby corn. Fry on high flame for 4-5 minutes, stir and toss to avoid it getting burnt. Add chopped capsicum after 4 minutes, toss again on high heat for 1-2 minutes. When capsicum is glistening and has lost its raw aroma, pour in the ground mixture. <li>Add salt, red chilli powder, and <em>pav bhaji masala</em>. Whisk the curd well and pour that in too. Add 1 cup water and simmer for 4-5 minutes until the gravy and vegetables come together in a fragrant medley. <li>Serve piping hot with kulcha, phulka, or peas pulao, steamed rice. I served it with fragrant peas pulao, <em>baingan bharta</em> and this tasty baby corn and capsicum masala curry.</li></ol> <p><a href="http://lh4.ggpht.com/-y87H9NIDbMU/VR0qTYrVKBI/AAAAAAAACcE/_ZjczvfzupA/s1600-h/DSC_5797%25255B18%25255D.jpg"><img title="Platter of Peas Pulao, Baby Corn and Capsicum Curry, and Baingan Bharta" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Platter of Peas Pulao, Baby Corn and Capsicum Curry, and Baingan Bharta" src="http://lh4.ggpht.com/-LlOQw4oEOGk/VR0qUbeFkcI/AAAAAAAACcM/QUKwuC8vmxk/DSC_5797_thumb%25255B16%25255D.jpg?imgmax=800" width="640" height="431"></a></p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com0tag:blogger.com,1999:blog-4619256652775369778.post-50264268311661659022015-03-28T18:21:00.001+05:302015-03-28T18:21:15.295+05:30Recipe: Sweet and Sour Pumpkin Curry<p>Sweet pumpkin is also known as Kaddu, Manjal Pooshanikkai, Gummadikayi in different Indian languages. Often considered as a lowly, humble vegetable, pumpkin actually packs a great punch in terms of nutrients. It is a weight watcher’s delight.</p> <p>Sweet pumpkin has less calories and more nutrients. To explain this better, it has four times lesser calories than sweet potato, 50 times lesser Sodium but 3 times more Vitamin C, double the folic acid, and similar Calcium, Magnesium, Phosphorus, Iron content. This means that you can eat more of sweet pumpkin than sweet potato (up to 4 times more) and still benefit from its rich nutrients without the calorie overload. More health for lesser calories, now is that not a winner?</p> <p>Sweet pumpkin seems to be this gentle, powerful giant among vegetables. It looks elegant despite its rotund form, swathed in deep green or mustard yellow skin revealing a firm sweet golden flesh when cut. Lends a quiet dignified presence to a dish, knows to be at home in sweet or savoury recipes with equal ease. Delicious whether cooked with skin or without. Pumpkin often comes to my rescue when I have to cook in a hurry.</p> <p>Every family has their favourite pumpkin recipe. This is ours. I hope you have as much fun cooking it and enjoying as we do.</p> <p><img title="Pumpkin in a bowl" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Pumpkin in a bowl" src="http://lh3.ggpht.com/-8uP_fBfkZoI/VRajvNSMW_I/AAAAAAAACZQ/M2JeNe8ONCE/DSC_5736%25255B13%25255D.jpg?imgmax=800" width="640" height="402"> </p> <p><em>Preparation Time – 20 minutes, Cooking Time – 10-15 minutes, Serves – 4-6.</em></p> <p>ALLERGY INFORMATION</p> <ul> <li>Does NOT contain egg, gluten, soya, lactose, yeast, corn, nuts.</li> <li>Suitable for gluten, lactose intolerance or nut allergy. </li></ul> <p>YOU NEED - </p> <p>COOKWARE – Knife, Cutting board, Fry pan </p> <p>INGREDIENTS -</p> <ol> <li>2 cups chopped sweet yellow pumpkin (with* or without skin)</li> <li>1/2 cup finely diced onion</li> <li>1 cup chopped tomato</li> <li>1 scant tsp salt</li> <li>1/2 tsp turmeric</li> <li>2 tsp jaggery powder</li> <li>1 tsp garam masala powder</li> <li>1 tsp sambhar powder</li> <li>2 tsp cooking oil </li> <li>1/2 tsp mustard seeds</li> <li>1/2 tsp cumin seeds</li> <li>2 tbsp coriander leaves for garnish</li></ol> <p>*Sweet pumpkin takes longer to cook with skin and lesser time without skin.</p> <ol></ol> <ol></ol> <ol></ol> <ol></ol> <ol></ol> <p>METHOD -</p> <ol> <li>Clean, peel and chop all vegetables. Set aside separately.</li> <li>Heat oil in a fry pan, add mustard and cumin. </li> <li>When they sizzle and crackle, add in onions, fry on high flame for 3-4 minutes until they turn pink-brown.</li> <li>Next to go in is the chopped pumpkin. Saute on high heat for a minute, sprinkle water and cover and cook for a further 2 minutes.</li> <li>Finally add the tomatoes. Keep tossing over high heat until tomatoes mush up.</li> <li>Add salt, turmeric powder, jaggery, garam masala and sambhar powder. Mix everything well. Cover and simmer for 2-3 minutes more.</li> <li>Garnish with fresh chopped coriander leaves and serve hot with steamed rice.</li></ol> <p><img title="Pumpkin Sweet and sour curry" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Pumpkin Sweet and sour curry" src="http://lh5.ggpht.com/-9E1QmJH03m8/VRajvqAYw3I/AAAAAAAACZY/JvNJuJnLpyU/DSC_5735%25255B23%25255D.jpg?imgmax=800" width="640" height="424"> </p> <p>Notes - </p> <ul> <li>Sweet pumpkin cooks very quickly. Cook lesser if you want to retain the shape of the vegetables. Cook longer if you like a mushy texture.</li> <li>Keep stirring while on high heat to avoid scorching.</li> <li>Add the powders after the vegetables are mostly done. This helps to retain flavours better.</li></ul> <p><img title="Life's simple pleasures" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Life's simple pleasures" src="http://lh3.ggpht.com/-ZhCV2msV9Kc/VRajwfPPkUI/AAAAAAAACZg/olw07hcuPv0/DSC_5744%25255B9%25255D.jpg?imgmax=800" width="640" height="424"> </p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:be8da44f-0d37-428e-9a2a-83bd3673eb76" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Pumpkin" rel="tag">Pumpkin</a>,<a href="http://technorati.com/tags/Sweet+and+sour+pumpkin" rel="tag">Sweet and sour pumpkin</a>,<a href="http://technorati.com/tags/Kaddu" rel="tag">Kaddu</a>,<a href="http://technorati.com/tags/Poosanikkai" rel="tag">Poosanikkai</a>,<a href="http://technorati.com/tags/Indian+curry" rel="tag">Indian curry</a></div> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com4tag:blogger.com,1999:blog-4619256652775369778.post-69561890699743472882015-03-20T10:00:00.000+05:302015-03-20T10:29:11.507+05:30Desi Health Bites: Guthi Vankaya and a Sub-wich<div dir="ltr" style="text-align: left;" trbidi="on">
Guthi Vankaya is a famous Andhra dish. It is made by stuffing tiny brinjals/eggplants/aubergines with a freshly made spice powder. The stuffed vegetables are then cooked in a gravy or sautéed in generous amount of oil until cooked. When served as an accompaniment to rice, it is guaranteed to uplift your meal to a gastronomic experience. Know someone who hates brinjal? Then offer them this Guthi Vankaya. And watch the magic.<br />
This Guthi Vankaya recipe was created for the <strong>Fortune Rice Bran Oil Desi Health Bites Activity</strong>. I have grilled the stuffed Vankaya instead of going the more oil-rich frying route. Also, I tried a sandwich version where I’ve taken the curry one step closer to chomp-heaven! The sandwich is very healthy if you use whole grain bread. Omit the onion rings in the sandwich if you do not want to increase the calories. Instead, raw onion rings soaked in vinegar will add a different dimension to the sandwich too. <br />
Do not let the long list of ingredients scare you. They are quite easy to bring together. Once you bite into the sandwich, any other thought will promptly be forgotten. Go on, try it out and let me know. <br />
<a href="http://lh6.ggpht.com/-ZLAglI7HX1I/VPyJ6KwZHSI/AAAAAAAACMU/nXagM_BJECY/s1600-h/079%252520-%252520Copy%25255B19%25255D.jpg"><img alt="Guthi Vankaya -grilled to perfection" border="0" src="http://lh4.ggpht.com/-FK8MOfXQ77c/VPyJ68tUeHI/AAAAAAAACMc/-e1Dg7FIisA/079%252520-%252520Copy_thumb%25255B15%25255D.jpg?imgmax=800" height="424" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Guthi Vankaya -grilled to perfection" width="640" /></a> <br />
<br />
ALLERGY INFORMATION <br />
<ul>
<li>Does NOT contain gluten, soya, corn, eggs, lactose.
<li>Suitable for gluten, lactose intolerance or people with nut allergy.</li>
</li>
</ul>
<em>Preparation Time – 20 minutes, Cooking Time – under 30 minutes including grilling time, Serves - 6</em><br />
<strong></strong><br />
<strong>You Need - </strong><br />
<strong></strong><br />
<strong>Cookware – </strong>Oven proof glass bowl, mixer grinder, fry pan, sandwich toaster, microwave oven with grill or OTG.<br />
<strong></strong><br />
<strong>Ingredients - </strong><br />
<br />
For Guthi Vankaya - <br />
<ol>
<li>500 grams tiny violet brinjals
<li>¼ cup dry coconut (copra) slices
<li>¼ cup chopped onion
<li>2 tablespoon Coriander seeds (dhania)
<li>2 tablespoon chana dal
<li>2 teaspoon urad dal
<li>6-7 red chillies
<li>A thin 1 inch cinnamon stick
<li>2 cloves
<li>½ teaspoon Cumin (jeera)
<li>1 teaspoon salt
<li>2 tablespoon Fortune Rice Bran Oil* </li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ol>
For Onion Rings – <br />
<ol>
<li>2 big red onions
<li>1 cup Panko Bread crumbs
<li>3 tablespoon cornflour
<li>3 tablespoons Gram Flour (besan)
<li>A pinch salt
<li>¼ cup water
<li>Fortune Rice Bran Oil for deep frying </li>
</li>
</li>
</li>
</li>
</li>
</li>
</ol>
For Honey Mustard dressing – <br />
<ol>
<li>2 tablespoon good quality mustard
<li>2 tablespoon honey </li>
</li>
</ol>
For Assembling Sub Sandwich – <br />
<ol>
<li>6 numbers 6” hot dog rolls or Ciabatta bread
<li>1 teaspoon butter
<li>1 European Cucumber (Or Salad Cucumber)
<li>3 medium tomatoes
<li>A few leaves each of Iceberg, Romaine and Curly green lettuce
<li>6 Cheese slices </li>
</li>
</li>
</li>
</li>
</li>
</ol>
<b>Method –</b> <br />
<br />
For Guthi Vankaya – <br />
<ol>
<li>Add ½ teaspoon oil to a fry pan, and fry these ingredients over medium heat to a golden brown – dry coconut slices, chopped onion, dhania, chana dal, urad dal, red chillies, cinnamon, cloves, jeera. Cool, and grind with salt to a coarse powder.
<li>Rinse the brinjals, chop off the stem. Make ‘X’ slits starting from the bottom of each brinjal, going up to the head, but take care to leave the head intact.
<li>Stuff the slits with the above powder. </li>
</li>
</li>
</ol>
<a href="http://lh4.ggpht.com/-7j4DiZxs-dQ/VPyJ7weoQzI/AAAAAAAACMk/yy-CNCHH4k0/s1600-h/047%252520-%252520Copy%25255B9%25255D.jpg"><img alt="Plump stuffed brinjals/eggplants" border="0" src="http://lh6.ggpht.com/-x7cxkOP0G40/VPyJ8sof6EI/AAAAAAAACMs/nHoaALNQ05w/047%252520-%252520Copy_thumb%25255B7%25255D.jpg?imgmax=800" height="424" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Plump stuffed brinjals/eggplants" width="640" /></a>
<br />
<ol>
<li>Preheat Grill in microwave oven at 220⁰C.
<li>Place the stuffed brinjals (Guthi Vankaya) head down and filling-side upward, in a suitable oven proof glass bowl. Drizzle the remaining oil over the brinjals and grill covered for the first 10 minutes, then open for the next 5-7 minutes.
<li>The Guthi Vankaya is ready when the brinjal feels soft to touch and the filling looks toasted. </li>
</li>
</li>
</ol>
<em><a href="http://lh4.ggpht.com/-V_BmOCn0KsE/VPyJ9ROuAjI/AAAAAAAACM0/iCMvrePahYk/s1600-h/077%252520-%252520Copy%25255B8%25255D.jpg"><img alt="Side dish or sandwich, how owuld you like it?" border="0" src="http://lh4.ggpht.com/-0SbuwcaFeek/VPyJ-D3vCoI/AAAAAAAACM8/KTHCWLXrW14/077%252520-%252520Copy_thumb%25255B6%25255D.jpg?imgmax=800" height="424" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Side dish or sandwich, how owuld you like it?" width="640" /></a> </em><br />
<em> </em><br />
<em> <strong><em>*A word about the </em>oil used here – Fortune Rice Bran oil has a substance called ‘oryzanol’ which helps in reducing cholesterol in the body. Oryzanol works by </strong><a href="http://www.ncbi.nlm.nih.gov/pubmed/9754398" target="_blank"><strong>lowering cholesterol levels</strong></a><strong> and has free radical scavenging actions as well. The latter action helps the body by improving skin texture, reducing wrinkles and ageing, apart from protecting against dangerous cancer causing cells in the body.</strong></em><br />
<br />
For Onion Rings – <br />
<ol>
<li>Mix the gram flour and cornflour with salt and just enough water to make a thin (but not watery) batter.
<li>Peel the onions, slice horizontally into thick slices, and separate into rings.
<li>Dip each ring into the batter, coat with panko bread crumbs and set aside.
<li>Repeat until all onion rings are coated. Heat about 1 cup Fortune Rice Bran Oil in a suitable fry pan and deep fry the rings till they are golden brown. Set aside. </li>
</li>
</li>
</li>
</ol>
For honey mustard dressing – Whisk both ingredients to a smooth homogenous mixture. <br />
<br />
For Assembling Sub Sandwich – <br />
<ol>
<li>Immerse the lettuce leaves in ice cold water. Rinse the cucumber and tomato and cut into thin slices. Separate the Guthi Vankaya into segments.
<li>Cut each hot dog bun/Ciabatta bread horizontally into two. Brush with butter and toast in sandwich maker/tawa for a few minutes. Remove to serving platter.
<li>Drizzle some honey mustard dressing over the bottom side of bun. <a href="http://lh3.ggpht.com/-7rUQIno_KQo/VPyJ-oVsZnI/AAAAAAAACNE/XqhTqSQ_ufU/s1600-h/051%252520-%252520Copy%25255B9%25255D.jpg"><img alt="The first layer of sandwich" border="0" src="http://lh6.ggpht.com/-0a_rkHUm4tc/VPyJ_Yd4XJI/AAAAAAAACNM/AkrrEi5G43o/051%252520-%252520Copy_thumb%25255B7%25255D.jpg?imgmax=800" height="159" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="The first layer of sandwich" width="240" /></a>
<li>Place the brinjal segments over the dressing. Arrange cucumber, tomato slices over this. Drizzle some more dressing over the vegetables. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZa_r-U3T4zi3tYuTyewkGa_EP1Vi6VLDEPEf3N1r9uk951mFYEmlZF8vLlMzewEOjCHHkXW20DN4v2BajkyKDp86kigw6m3s74I4Gg-B-CSK22ZywXqGbR_Qv-8nnlAkgvYg-6GGp0i-6/s1600-h/055%252520-%252520Copy%25255B7%25255D.jpg"><img alt="Layer the cucumber and tomato" border="0" src="http://lh4.ggpht.com/-neAAN-fOr10/VPyKBMD_sAI/AAAAAAAACNc/pCHhut_DfHY/055%252520-%252520Copy_thumb%25255B5%25255D.jpg?imgmax=800" height="159" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Layer the cucumber and tomato" width="240" /></a>
<li>Drain lettuce, shake dry and tear up by hand into bite size pieces. Place lettuce over the sandwich, top with cheese slice. Cover with top of bun and press down lightly. <a href="http://lh4.ggpht.com/-hiykgAeTLNU/VPyKB80MLbI/AAAAAAAACNk/FnbbJ567ZiU/s1600-h/056%252520-%252520Copy%25255B5%25255D.jpg"><img alt="Bring on the lettuce..." border="0" src="http://lh5.ggpht.com/-f1eqbi4gxBQ/VPyKCcNDFCI/AAAAAAAACNs/f3lRhYYkHYo/056%252520-%252520Copy_thumb%25255B3%25255D.jpg?imgmax=800" height="159" style="border-width: 0px; display: inline;" title="Bring on the lettuce..." width="240" /></a> <a href="http://lh6.ggpht.com/-9islN8DZEHY/VPyKJY404lI/AAAAAAAACN0/y76cnLdYX24/s1600-h/060%252520-%252520Copy%25255B5%25255D.jpg"><img alt="and the cheese" border="0" src="http://lh5.ggpht.com/-HM3q62AmBMk/VPyKKFIYmXI/AAAAAAAACN8/efvv6E-SNQM/060%252520-%252520Copy_thumb%25255B3%25255D.jpg?imgmax=800" height="159" style="border-width: 0px; display: inline;" title="and the cheese" width="240" /></a>
<li>Repeat with the rest of the hot dog buns and filling similarly.
<li>Your super healthy, tasty, filling, homemade Guthi Vankaya sub sandwich is ready.</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ol>
<a href="http://lh3.ggpht.com/-zQ2njLm-1V8/VPyKKvb4o2I/AAAAAAAACOE/todljlZwWkM/s1600-h/061%252520-%252520Copy%25255B12%25255D.jpg"><img alt="Onion rings to tempt you further.." border="0" src="http://lh5.ggpht.com/-XtildDaO9hk/VPyKLXDrvLI/AAAAAAAACOM/jINX0i-DLfc/061%252520-%252520Copy_thumb%25255B10%25255D.jpg?imgmax=800" height="424" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Onion rings to tempt you further.." width="640" /></a> <br />
<a href="http://lh3.ggpht.com/-aVR0OZQDznE/VPyKMTV9YxI/AAAAAAAACOU/i4Oyi69hT38/s1600-h/073%252520-%252520Copy%25255B8%25255D.jpg"><img alt="ta da, the sub-wich is ready" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPh-Fu6F25505o1RLsHDQ41w8KAcuGupOTi2W7STTk0GKoJZgaM0xLtu2AbPlalBT8kv3fSebxhrpJsr-zKCzcmvpA1XKqnnOIGhi_kaJwkp3LF8PFp_eDKmNfHuYz-3ZFCpLFWDRNFqM/?imgmax=800" height="424" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="ta da, the sub-wich is ready" width="640" /></a> <br />
<em></em><br />
<em><strong>“This blog post is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, </strong></em><br />
<em><strong>follow Fortune Foods at </strong><a href="http://www.fortunefoods.com/"><strong>www.fortunefoods.com</strong></a><strong> , </strong></em><br />
<em><strong>on Facebook at </strong></em><a href="http://www.facebook.com/FortuneFoods"><em><strong>www.facebook.com/<u></u>FortuneFoods</strong></em></a><em><strong> and </strong></em><br />
<em><strong>on Twitter at @fortunefoods (</strong></em><a href="https://twitter.com/FortuneFoods"><em><strong>https://twitter.com/<u></u>FortuneFoods</strong></em></a><em><strong>)</strong></em><br />
<br />
<br /></div>
Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com1tag:blogger.com,1999:blog-4619256652775369778.post-73494478184136544012015-03-17T16:48:00.001+05:302015-03-17T17:02:49.688+05:30Too Maach Bengali Food Festival – Review<p>Imaginatively named, the Bengali Food Festival and Four Points by Sheraton, Bangalore beckoned a few bloggers last Friday evening. I accepted, for the call of<em> Shukto</em> and <em>Poshto </em>was alluring, not to mention the <em>gollas</em> as well.</p> <p>Due respect was given to seafood, for it is Bengali food after all. Thankfully, the buffet spread offered more than<em> maach</em> (Bengali for fish) for a vegetarian like me. Apart from the <em>Macher jhol</em>, and <em>Murg kasha</em>, <em>Nariyel diye cholar dal</em> made its all important appearance. Fragrant with the bay leaves and panch phoron, I was happy to eat a bowl of this iconic dal by itself. </p> <p><img title="Nariyel diye cholar dal " style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Nariyel diye cholar dal " src="http://lh5.ggpht.com/-uBEsWA6jaB0/VQgNX-ENsuI/AAAAAAAACWM/Qo2Fmwt9n9Q/012%25255B24%25255D.jpg?imgmax=800" width="300" align="left" height="198"> <img title="Shak bhaja" style="border-top: 0px; border-right: 0px; border-bottom: 0px; border-left: 0px; display: inline" border="0" alt="Shak bhaja" src="http://lh4.ggpht.com/-nF_pLo1u-Oo/VQgNYQxOGOI/AAAAAAAACWU/BzLiA5rdOuo/003%25255B11%25255D.jpg?imgmax=800" width="300" height="198"> </p> <p><em>Aloor dum</em> and <em>Panner dalna</em> were comforting. Were they authentic Bengali? Not sure. Were they tasty? Hell, yes. The <em>Shaak bhaja</em>, made with healthy red amaranth reminded you of a Bengali home with Kakima urging you to eat more of healthy greens!<img title="Aloor Dum" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Aloor Dum" src="http://lh6.ggpht.com/-F7OB64MENtg/VQgNZJpxjrI/AAAAAAAACWk/hl0bGN41HlE/006%25255B13%25255D.jpg?imgmax=800" width="300" align="left" height="199"><img title="Doi begun and Paneer Dalna" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Doi begun and Paneer Dalna" src="http://lh3.ggpht.com/-8uhiE0tMfpM/VQgNZwnjg7I/AAAAAAAACWs/g4DOer1PWY0/005%25255B16%25255D.jpg?imgmax=800" width="300" height="199"></p> <p>The highlight of the evening was the aromatic, cooked-to-perfection <em>Subz dum biryani</em>. If you like your biryani aromatic, with each grain cooked perfectly, imbued with a bouquet of spices, yet with a restrained use of chillies, then this is the place to find it. You could choose hot steamed rice to accompany the gravies or ask for fresh hot <em>luchi</em>, naans or other rotis to be brought to your table from the live counter. </p> <p><img title="buffet counter" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="buffet counter" src="http://lh3.ggpht.com/-MkZwKvDCLps/VQgNaaRtbUI/AAAAAAAACW0/fxqNmoBPT-0/007%25255B9%25255D.jpg?imgmax=800" width="300" align="left" height="198"><img title="Subz dum biryani" style="border-top: 0px; border-right: 0px; border-bottom: 0px; border-left: 0px; display: inline" border="0" alt="Subz dum biryani" src="http://lh5.ggpht.com/-ZrQvbUjoCBA/VQgNa3ad_vI/AAAAAAAACW8/Mxop7ewc3eI/002%25255B8%25255D.jpg?imgmax=800" width="300" height="198"> </p> <p>There were some Tangra dishes to add weight to the buffet such as the Wok tossed noodles, the sweet and sour vegetables, a grilled vegetable with cherry tomato confit. Appetising and flavourful, they lent good colour and gusto to the table. A fresh salad counter and breads enhanced the dining experience. </p> <p><img title="Tangra counter" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="Tangra counter" src="http://lh3.ggpht.com/-EU6_TZpXMwY/VQgNblM4ZLI/AAAAAAAACXE/jNoh0NtiUpk/013%25255B11%25255D.jpg?imgmax=800" width="640" height="424"> <img title="Breads" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Breads" src="http://lh6.ggpht.com/-3117BfgcUHM/VQgNcY4oRBI/AAAAAAAACXM/4ygLgcUlPgA/001%25255B9%25255D.jpg?imgmax=800" width="300" align="left" height="198"><img title="Salads" style="border-top: 0px; border-right: 0px; border-bottom: 0px; border-left: 0px; display: inline" border="0" alt="Salads" src="http://lh4.ggpht.com/-H4NmFazepVs/VQgNdNYz-QI/AAAAAAAACXU/Dw_vAH4b3xU/014%25255B8%25255D.jpg?imgmax=800" width="300" height="198"> </p> <p>When there is Bengali food, how can sweets be far behind? Desserts were well represented with the <em>Chaner payesh</em>, <em>Kamla bhog,</em> <em>Mishti doi,</em> <em>Kala jamun</em>,<em> Roshogolla</em>, and several more! While dessert is called the ‘king of all courses’, the ‘king’ of the evening’s desserts was the <em>Chaner</em> <em>payesh</em>. Creamy, divinely aromatic with the saffron, sweetened just right, I had to fight the urge to help myself to a second bowl of this <em>Payesh</em>.</p> <p><img title="Misthi Doi" style="border-top: 0px; border-right: 0px; border-bottom: 0px; margin-left: 0px; border-left: 0px; display: inline; margin-right: 0px" border="0" alt="Misthi Doi" src="http://lh6.ggpht.com/-CuIBt4pSoAg/VQgNdoUHfQI/AAAAAAAACXc/Tj4W1b3lrrs/019%25255B9%25255D.jpg?imgmax=800" width="300" align="left" height="198"> <img title="Kala jamun and Pakeeza" style="border-top: 0px; border-right: 0px; border-bottom: 0px; border-left: 0px; display: inline" border="0" alt="Kala jamun and Pakeeza" src="http://lh6.ggpht.com/-mGTd3qT-9OA/VQgNeRkkcsI/AAAAAAAACXk/tqN8ajh5FFU/024%25255B8%25255D.jpg?imgmax=800" width="300" height="198"> </p> <p>To sum up, I would have to loved to see some of the famous Bengali chutneys and baaja on the menu. I guess the recipes have been adapted to make even a non-Bengali food lover enjoy the spread. When there, be sure to indulge in the desserts. I can guarantee you will find happiness. </p> <p>The soothing interiors at ‘The Eatery’ with ambient lighting, comfortable seating, attentive staff willing to serve with a smile are all great positives for Four Points by Sheraton, Bangalore. </p> <p>Too Maach Bengali Food Festival is on at Four Points by Sheraton, Whitefield from March 11th to March 22nd. Open for dinner from 7 pm to 11 pm. At INR 749 + per person, it is a good value for money event. Do check it out, folks.</p> Rajanihttp://www.blogger.com/profile/03890827778783903213noreply@blogger.com3