Food

Brewing A Storm In A Teacup

New Delhi [India]: It would not be an exaggeration to say that it was tea that spawned the British Empire. To pay for Chinese tea, the British grew opium and exported it to China and till they started growing tea in India and Ceylon (Sri Lanka), they depended on the Chinese produce using force to secure its supply. The history of forestry tells a multi-layered tale of the growing requirement of wood for tea chests and railway sleepers. With the passage of time, Darjeeling became the Champagne of teas and teas from Assam, Ceylon carved a niche for themselves.

Nilgiri, Kangra and Kumaon till recently were unknown except for the minuscule minority of tea aficionados.

Colonial rituals like High Tea, with the paraphernalia of Silver Service, fine bone porcelain translucent Chinaware were an integral part of life during the Raj. We in India forgot that the Asians have for centuries observed tea rites like the elaborate Tea Ceremony in Japan. Japanese prefer Chrysanthemum Tea while the Chinese sip Jasmine tea from small bowls throughout the multi-course meal. In the Valley of Kashmir hot cups of Kahwa prepared in a Samovar were relished at the end of the meal. Nun Chai and Pink Tea were paired with breakfast breads.

Then dawned the ugly age of CTC and Tea Bags that dealt a mortal blow to the gentle art of brewing a decent cup of tea. ‘Two Leaves and a Bud’ was recalled by students of Indo-Anglian Literature as a novel by Mulk Raj Anand.
The mystique of rare teas like White Tea, Yellow Tea, Green Tea, Black Tea and
Oolong has erased from memory once-beloved brands like Lopchu, Rangli Rangliot etc.

Tea-less teas like Tulsi Teas and herbal teas have also blurred boundaries.

Then came Floral Tea infusions from Dilmah company in Sri Lanka and following in its footsteps
Rhododendron and Roselle infusions produced in Panghut in Uttarakhand. It is the paring of teas with food that has highlighted the diversity of teas.

Decades back, if memory serves us right, it was Sanjay Kapoor who had opened Apki Pasand in Daryaganj to introduce the residents of Delhi to the joys of well-brewed tea. He had also launched his own blends labelled Swan Lake and Jade.

But he was a visionary far ahead of the time. It would be more than a generation for Chai to take on the wine snobs.

Those who pair teas with food use the same terminology as wine sommeliers -Body, Bouquet, Aroma, Flavour.

They also tell us that different kinds of teas are either congruent or complementary. Don’t let the jargon deter you- it simply means that either the tea chosen enhances the taste of food or adds to its elements that enrich its inherent flavour. What the Indian Tea sommeliers agree upon is that pairing tea with Indian cuisines is far more challenging than pairing it with wester dishes as the spicing and flavour profile of Indian delicacies is far more complex.

Payalh Agarwwal was born and brought up in Munloong a small village near Darjiling and claims with an impish smile that she has more tea than blood flowing in her veins. In the same breath, she adds disarmingly that no one in seven generations in her family has had anything to do with tea.

She started as an undergraduate in the tea business and has pioneering work in tea pairing that is widely recognised and has helped us become an alum of IIMB. Everyone is born with a purpose in life and in her case teas have helped her realise what she was meant to do.

Fariyal was born in Bangladesh and wears many hats. She is a fantastic cook, outstanding baker, a gifted designer and now runs Planterie–a small gem-like tea boutique in the Capital’s Aurobindo Place trendy market catering to residents of Hauz Khas and SDA. Step into this tiny parlour and yield to the allure of wild teas and fascinating blends and infusions that blend tea with bhoot jholakiya chilli or time tested turmeric and ginger. The chique tea house beats the Chai Khana of yore.

Dipankar was a senior management executive in a multinational company when he decided to what’s heart called for. He left the metropolis to set up Beyonderie a company in a village near Guwahati that brings together produce from sister states in the northeast to enhance the seduction of exceptional teas that can be enjoyed by connoisseurs and also paired with Indian foods.

The storm brewing in the teacup is not confined to Metros. Rakesh Mishra in Allahabad has built a fairytale-like tea house to initiate his friends to the joys of legendary single-origin teal like Makai Bari. The words ‘second flush muscatel’ encountered by chance a couple of years ago fired his imagination and started him on this exhilarating journey.

The Tea Typhoon or, shall we say the surging Tea Tempest is not likely to subside soon. May its pairing with Indian food add another arrow to India’s soft power quiver.

Disclaimer: The views expressed in the above article are that of the writer and do not reflect that of ANI. (ANI)

Chawal Ke Kurkure Recipe

Home-made yummy crispy rice snacks with chatpata masala by Chef Kunal Kapur. Let’s check out the recipe:

Ingredients 

For Kurkure Dough

Chawal(Rice) 1 cup (235gm)

Jeera(Cumin seeds) ½ tbspn

Kalonji(Black sesame) 1 tbspn

Pani(Water) 1 ¼ cup

Haldi(Turmeric) ½ tsp

Tel(Oil) to fry

Namak(Salt) a pinch

Chini(Sugar) a pinch 

 

For Cucumber & yoghurt Dip

Mayonnaise  ¼ cup

Dahi (Yoghurt) ½ cup

Lassan (Garlic), Chopped ¼ tsp

Pudina (Mint), Chopped ¼ cup

Kheera (Cucumber), Chopped 1 cup

Namak (Salt) to taste

Kali Mirch (Pepper) to taste

 

Masala

Namak (Salt) ¾ tsp

Kala Namak (Black salt) 1tsp

Kashmiri Mirch Powder 1tbsp

Pudina (Mint) powder 1tbsp

Amchur (Raw Mango) powder 1 tbsp

Chaat masala (optional) 1tsp

See Recipe:

https://youtu.be/fuck7Pdskig

Steps

 

FOR CHAWAL KE KURKURE

 

For chawal k kurkure, take any rice that you may have and then grind in mixer grinder. You must grind to a fine powder. Sieve the flour as you transfer it to a bowl. Grind the remaining grits in the sieve and mix them back into the flour sieving as you transfer.

Add turmeric, cumin, black sesame and/or Kalonji along with the salt to the flour.
On a medium flame toast this flour in a pan, moving constantly for at least 5 minutes. Do not give any colour to the flour, this is just to activate the starches.

In a sauce pan bring the water to a simmer. Remove the toasted rice flour in a mixing bowl or a parat and add in the water a little at a time. Mix in the water with a spoon before you pour in more water.

Once the water is incorporated and the dough is warm enough to handle, begin kneading.
Knead the dough till it forms a nice smooth ball and is soft to touch.

2. To begin portioning first take a bit of the dough and cover the rest with a damp cloth. Portion the dough into smaller balls then roll them into long kurkure like sticks. Repeat this process for the rest of the dough.

To make the challas, pick up the kurkure sticks that you have shaped, and make the 2 ends meet to form a circle. Press to close this joint and keep aside.

To fry, bring the oil to medium to high heat and add in the kurkure/challa a few at a time. Use the perforated spoon or a jhara to move the kurkure around in the oil to open them up and ensure even frying.

Fry till bubbles around the kurkure reduce considerably for about 7-10 minutes and transfer to plate with a kitchen towel to drain the excess oil.

3. To make the masala, mix together all the ingredients in a bowl and sprinkle over the kurkure while they are hot. This will ensure that the masala stick to the kurkure. The kurkure are ready to be devoured.

FOR CUCUMBER YOGURT DIP

 

4. Chop the cucumbers into small cubes and then roughly chop some mint and transfer to a bowl.

Add the yoghurt, chopped garlic and mayonnaise to this.

Correct the seasoning with salt and pepper and mix everything well. The dip is ready to be served.

(Recipe By Chef Kunal Kapur)

Cucumber Lassi Recipe

This summer beat the heat with this desi lassi recipe, which can be made with cucumber, ginger, coriander leaves and some mild spices.

Let’s check out the recipe:

Ingredients

Steps

  • Step 1 Wash and chop the veggies

    To begin with this easy recipe, wash and clean the coriander leaves, cucumber, ginger, chop them nicely.

  • Step 2 Blend the curd

    Next, take a blender and add in the hung curd you can also use normal curd along with ice cubes. Blend it well twice or till it turns foamy.

  • Step 3 Serve chilled

    Lastly, add in the coriander leaves, ginger, cucumber along with spices and blend it again and serve chilled.

Chicken Spring Rolls Recipe

This lip-smacking recipe of Chicken Spring Rolls that you can whip up and treat yourself at home will just take 10 minutes to prepare and serves 2.

Ingredients:

1 cup Chicken mince

12 Spring roll wrappers

2 tbsp Oil + for deep-frying

1 tbsp Garlic chopped

1 tbsp Ginger chopped

½ cup Cabbage shredded

½ cup Carrots, cut into juliennes

1 tsp Soy sauce

Salt to taste

1 tsp Crushed black peppercorns

1-2 Spring onion greens, chopped,

½ tsp Rice vinegar or plain vinegar

½ tsp Crushed red chillies

Paste of flour and water to seal the rolls

Method:

Heat oil in a non-stick pan. Add garlic and ginger and sauté well. Add cabbage and carrot and toss on high heat. Add chicken mince, soy sauce, salt, crushed peppercorns, chilies and mix well. Cook on high heat for 2-3 minutes. Add ¾ of the spring onions, switch off heat and mix well. Transfer onto a plate and let the mixture cool.

Place the spring roll sheets on a flat surface. Put spoonful of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly. Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper. Serve hot.

(Recipe: Chef Ranveer Brar)

Potato Wedges Recipe

POTATO WEDGES
Preparation time : 15 minutes
Cooking time : 25-30 minutes

(Recipe By Chef Ranveer Brar)

Study: Children On Vegetarian Diet Have Similar Measures Of Growth, Nutrition As Compared To Meat-Eating Children

Toronto (Ontario) [Canada]: A new study has found that children who eat a vegetarian diet had similar measures of growth and nutrition compared to children who eat meat.

The findings of the research were published in the journal, ‘Pediatrics’. Researchers also found that children with a vegetarian diet had higher underweight-weight”>odds of underweight weight status, emphasizing the need for special care when planning the diets of vegetarian kids.

The findings come as a shift to consuming a plant-based diet grows in Canada. In 2019, updates to Canada’s Food Guide urged Canadians to embrace plant-based proteins, such as beans and tofu, instead of meat.

“Over the last 20 years we have seen the growing popularity of plant-based diets and a changing food environment with more access to plant-based alternatives, however, we have not seen research into the nutritional outcomes of children following vegetarian diets in Canada,” said Dr Jonathon Maguire, lead author of the study and a pediatrician at St Michael’s Hospital of Unity Health Toronto.

“This study demonstrates that Canadian children following vegetarian diets had similar growth and biochemical measures of nutrition compared to children consuming non-vegetarian diets. The vegetarian diet was associated with higher underweight-weight” odds of underweight weight status, underscoring the need for careful dietary planning for children with underweight when considering vegetarian diets.”

Researchers found children who had a vegetarian diet had similar mean body mass index (BMI), height, iron, vitamin D, and cholesterol levels compared to those who consumed meat. The findings showed evidence that children with a vegetarian diet had almost two-fold higher odds of having underweight, which is defined as below the third percentile for BMI. There was no evidence of an association with overweight or obesity.

Underweight is an indicator of undernutrition and may be a sign that the quality of the child’s diet is not meeting the child’s nutritional needs to support normal growth. For children who eat a vegetarian diet, the researchers emphasized access to healthcare providers who can provide growth monitoring, education, and guidance to support their growth and nutrition.

International guidelines about vegetarian diet in infancy and childhood have differing recommendations, and past studies that have evaluated the relationship between vegetarian diet and childhood growth and nutritional status have had conflicting findings.

“Plant-based dietary patterns are recognized as a healthy eating pattern due to increased intake of fruits, vegetables, fiber, whole grains, and reduced saturated fat; however, few studies have evaluated the impact of vegetarian diets on childhood growth and nutritional status. Vegetarian diets appear to be appropriate for most children,” said Dr Maguire, who is also a scientist at MAP Centre for Urban Health Solutions at St. Michael’s Hospital. (ANI)

Liquid Dough Paratha Recipe

Liquid Dough Paratha

Ingredients
For With Ghee Liquid Dough
1 cup Whole wheat flour
2 tbsp Coriander leaves, chopped
1 tsp Ginger-Garlic paste
Salt to taste
1½ cup Water
¼ tsp Turmeric powder
1 tbsp Ghee

For Without Ghee Liquid Dough
1 cup Whole wheat flour
Salt to taste
1½ cup Water

For Paratha Dough
1 cup Whole wheat flour
Salt to taste,
½-¾ cup Water
1 tbsp Ghee
A pinch Carom seeds
1 tsp Ghee
A pinch Degi red chilli powder
½ tbsp Ghee for frying

See Recipe:
https://www.instagram.com/reel/CdOWfQmjqUJ/?utm_source=ig_web_copy_link

Process
For With Ghee Liquid Dough
In a bowl, add whole wheat flour, coriander leaves, ginger garlic paste, salt to taste.
Add Water, turmeric powder and ghee whisk well.
Rest the batter for five minutes.
Heat a non-stick pan, pour prepared batter with the ladle & spread evenly.
Cook on low flame until it changes color then flip and cook from the other side.

For Without Ghee Liquid Dough
In a bowl, add whole wheat flour, salt to taste and water whisk it well.
Rest the batter for five minutes.
Heat a non-stick pan, pour prepared batter with the ladle & spread evenly.
Cook on low flame until it changes color then flip and cook from the other side.

For Paratha Dough
In a parat, add whole wheat flour, salt to taste, water and knead a semi soft dough.
Add some ghee and knead it again, cover it with muslin cloth and keep it aside for future use.
Roll the paratha in a round shape and sprinkle some carom seeds, ghee, degi red chilli powder.
Fold it into a book fold and roll it again to a square shape.
Gently press and keep rotating the paratha on the pan. Cook for 1 minute, drizzle a little ghee on top and flip.
Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for a minute and continue flipping and cooking until you see golden brown spots all over. Take it off the pan.
Serve hot.

(Recipe by Chef Ranveer Brar)

Paneer Sandwich Recipe

Paneer Sandwich is an easy-to-make breakfast recipe that you can make for your loved ones anytime, and it is truly delicious.

Let’s check out the recipe:

Ingredients

Steps

  • Mix all the vegetables in a bowl

    To prepare this easy recipe, peel and chop onion in a bowl. Next, crumble paneer in a large bowl if it’s homemade. If the paneer is store-bought and is tight, you can shred it with a grater. Then, shred cabbage in another bowl. Now, the next step is to take a large bowl and mix together paneer, chopped cucumber, capsicum, onion, tomato, cabbage, coriander leaves, salt and black pepper.

  • Apply butter on one bread slice, add the filling and cover with another slice

    Now, take a bread slice and spread butter on it. For all the sandwiches, make sure that one side of the bread is buttered. Take another bread slice and spread the paneer mixture on it. Repeat the procedure for all the bread slices. Now close the sandwiches by placing the buttered bread on top.

  • Grill the sandwich for 2 minutes and serve hot

    Grill the sandwich for about 2 minutes and enjoy the delicious paneer sandwich with green chutney or tomato ketchup, as you like.

 

Adult Only NYC Desert Shop Offers Kinky Treats With Erotic Art

New York [US]: Erotic desserts? Those seeking more than a bit of romance can find a treat in this groovy New York shop that offers sinful delicacies in the shape of grown-up fantasies ranging from stuffed waffles shaped like penises and vulvas, to cupcakes with pierced nipples and brightly decorated cookies depicting genitalia!

Nestled in the bustling Orchard Street filled with bistros and late-night food joints, the shop named ‘Kinky’s’ sports bubble gum pink colour and sports an “Adults Only, must be 18 to enter” sign on its front door. Themed “dessert and sex” the interiors of the dessert bar is bound to take your mind by the storm. Furnished like a playground for adult fantasies, the heart stickers on the storefront do not allow you to peak and see what’s in for you.

Sticking by its name, the walls of the shop are filled with quirky and sexually provocative posters and magazine covers. Decked out in a very explicit decor, they also have graphic neon LED signboards that look straight out of an adult magazine.

Lit up in shades of pinks, red, and blue the dessert bar offers visually entertaining cookies, cupcakes and waffles named with kinky phrases.

The shop is the brainchild of couple – August DeWindt and her husband John. DeWindt termed the shop as an “adult candy store” as reported by InsideHook.

“We’re not trying to hide it,” DeWindt told the media outlet, adding that similar places remain a taboo. “You could go to a bakery and probably order a penis cake, but they’re going to be real discreet about it,” he added.

“We’re really about sex-positivity. The space itself is just really designed with kinks in mind. So it’s just really out there in your face,” DeWindt said as quoted by the *ezine*.

Stressing on incorporating sex-positivity, DeWindt said, “I want them to come in and feel like they can really be themselves.” (ANI)

Nariyal Paratha Recipe

Prep Time : 11-15 minutes
Cook time : 11-15 minutes

Serve : 4
Ingredients for Nariyal Paratha Recipe
  • Wheat flour (atta) kneaded into a dough 2 cups + f
  • Scraped fresh coconut 1 1/2 cups
  • Semolina (suji) 1 1/2 tablespoons
  • Nutmeg powder a pinch
  • Green cardamom powder a pinch
  • Sugar 1 cup
  • Cashewnuts crushed 8-10
  • Almonds crushed 8-10
  • Raisins 2 tablespoons
  • Ghee 4 tsps + for cooking
Method

Step 1

Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.

Step 2

Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.

Step 3

Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.

Step 4

Dust each roti with some dry flour and roll into a parantha.

Step 5

Heat a non-stick tawa. Place one paratha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.

Step 6

Cut into wedges, place on a serving plate and serve hot.
(Recipe By Sanjeev Kapoor)

Mouth-Watering Dishes You Can Enjoy This Eid ul-Fitr

New Delhi [India]: Eid ul-Fitr marks the end of the holy month of Ramadan and is the first day of the month of Shawwal. Muslims from all over the world get together for prayers and celebrations, enjoying a variety of delicious meat and sweet dishes.

From sumptuous biryanis to delicious desserts, take a look at the dishes you can savor this Eid ul-Fitr:

Biryani

Arguably the most popular dish, the Biryani, features either mutton or chicken, marinated with a variety of spices and slowly cooked with basmati rice and lots of love. Interestingly, in India, every region has its own version of delicious biryani, which every food lover should try.

Sheer Khurma

Khurma is a delicious milk pudding made from vermicelli, milk, dates and thick nuts. This dish is a denser version of Sevaiyan and is usually enjoyed the morning after the first namaz on the day of Eid.

Shahi Tukda

Shahi Tukda is made of fried small pieces of bread, soaked in condensed milk, added with some cardamom, and topped with dried fruits. Shahi Tukda is cited as one of Awadh’s greatest contributions to Indian cuisine.

Mutton Korma

This delicious mutton curry exudes aromatic masala, cashew nut paste, rose water and saffron. The juicy and flavorful mutton goes well with sheermal and bakarkhani.

Seekh/Galouti kabab

It is impossible to imagine the celebration of Eid without a smoky, juicy and delicious kebab. Seek Kebab is a delicacy made from a richly flavored mix of minced meat and perfectly grilled over charcoal. Galouti is a tender version, so it’s softness just melts in your mouth.

Phirni

Phirni is usually thickened with rice flour, seasoned with cardamom, saffron and rose water, and topped with pistachios and nuts. It uses ground rice instead of brown rice and is widely cooked during the celebration of Eid.

Traditionally, Phirni is served in a clay container that helps lower the temperature of the dessert. (ANI)

Sweet & Salted Sattu Sharbat Recipe

Chef Kunal Kapur shared a super easy recipe of sattu sharbat – both sweet sattu sharbat and salted sattu sharbat – on his Instagram profile a few days back. Take a look at the recipe here:

Ingredients:

Sweet Sattu

Channa Sattu – 2 tbps

Sugar – 1 tbsp

Lemon – 1/2 no

Water – 1 1/4 cup

Ice cubes – few

Salted Sattu

Channa Sattu – 2 tbps

Sugar – 1 tbsp

Salt – a pinch

Black salt – a pinch

Pepper powder – a pinch

Coriander leaves – handful

Lemon – 1/2 no

Ice cubes – few

See Recipe:

https://www.instagram.com/reel/Ccik83LFOTu/?utm_source=ig_web_copy_link

Method:

In order to make the sweet sattu sharbat, take all the ingredients together in a glass and mix it well and serve. For making the salted sattu sharbat also, take all the ingredients into a glass and mix well before serving.

(Recipe: Kunal Kapur, Chef)

Red Chutney Recipe

Chef Kunal Kapur shared a super easy recipe of red chutney and showed us how to make it at home. However, there is a caution of making this at home – “Making this chutney will make you addicted to making it again and again,” he wrote.

Let’s check out the recipe:

Ingredients:

Oil – 5tbsp

Sesame seeds (optional) – 2 tbsp

Onion chopped or sambhar onions – ½ cup

Garlic cloves – 6 nos

Curry leaves – handful

Grated coconut – 1 cup

Dry red chilli Kashmiri or Byadagi (soaked) – 8-10nos

Tamarind – a small piece

Roasted channa dal – 3tbsp

Salt – to taste

Water – ½ cup (approx)

See Recipe:

https://www.instagram.com/reel/Cc4vydNFhdK/?utm_source=ig_web_copy_link

Method:

In a pan, heat oil and add sesame seeds. Site and cook for a minute. Then add chopped onions, garlic and curry leaves. Cook for some time before removing the heat and adding these to a jar. Then add grated coconut, dry red chilli (soaked for an hour), tamarind, roasted channa dal, salt and water to the jar. Grind the mixture to a coarse paste. Refrigerate and consume the chutney fresh with other foot items. It can be refrigerated for two days and consumed.

(Recipe: Kunal Kapur, Chef)

Crispy Aloo Tikki Chaat Recipe

Chef Kunal Kapur who knows the pulse of his followers regularly shares chaat recipes on his Instagram page. He recently posted the recipe of aloo tikki chaat that will make you crave for it instantly.

Here’s the full recipe:

Aloo Tikki Chaat

Ingredients

For stuffing

Oil – 3tbsp

Asafoetida – ¾ tsp

Cumin – 1½ tsp

Fennel seeds– 1½ tsp

Ginger chopped – 2tsp

Green chilli – chopped – 2tsp

Chana dal (boiled) – 1cup

Salt to taste

Turmeric – ¾ tsp

Red chilli powder – 1tsp

Coriander powder – 1tbsp

Coriander chopped – handful

For Tikki

Boiled and mashed potato– 2 cups

Salt to taste

Cornstarch or rice flour– 3-4tbsp

Coriander – chopped– handful

Oil for frying

For sweet curd

Curd – 1cup

Sugar powdered – 2½ tbsp

Black salt – a tiny pinch

Salt – a tiny pinch

For Garnish

Saunth Chutney

Mint Chutney

Beetroot Julienne

Carrot Juliene

Pomegranate

Sev

See Video:

https://youtu.be/uKM0BySfY8w

Steps

For aloo tikki stuffing

Heat a pan and drizzle oil. Once hot sprinkle heeng, add cumin and fennel seeds. Stir and add ginger & green chillies. Give a quick stir and add boiled chana dal with our any water. Sprinkle salt, turmeric, chilli powder, coriander powder and cook them together for 3mins. Sprinkle freshly chopped coriander and remove it from heat. Take it out on to a platter and let it cool completely.

For sweet curd

Mix together curd, sugar, black salt and salt. Whisk them together until the curd is smooth. Keep aside, best is to keep it refrigerated so that it is cold when we serve it.

For aloo tikki

Put the boiled and mashed potato in a bowl and add salt, cornstarch or rice flour, black salt and coriander. Mix them well. Lightly oil your hands and then divide the potato mixture into six equal size balls. Press it in the centre to make a depression, fill it with chana dal and gently roll it up. Press it gently to flatten it into a tikki shape and keep aside. Repeat the same for the remaining potato balls.

Heat a tawa or a pan and add sufficient oil to shallow fry the aloo tikki. You can also bake it, deep fry or air fry it. Cook on one side on medium heat and then carefully turn over once it browns evenly. Now brown it on the second side as well. Remove tikki to a plate, drizzle sweet curd, saunth chutney, mint chutney and garnish it with beetroot julienne, carrot julienne, pomegranate (anar) and sev. Serve it hot.

(Recipe by Chef Kunal Kapur )

Masala Cucumber Lemonade Recipe

Chef Kunal Kapur shared a fun recipe on masala cucumber lemonade that will not only keep you hydrated but will also be a treat for the tastebuds. Here’s a super easy recipe for you:

Ingredients:

For Cucumber Lemonade

Cucumber (medium, peeled & diced) – 1no

lemon (small) – 2no

Mint Leaves – handful

Sugar – 2½ tbsp

Salt – to taste

Black Salt – to taste

Coriander powder – 1tsp

Roasted Cumin Powder – 1tsp

Chaat Masala – ½ tsp

Ice cubes – a few

A dash of water

Soda water (chilled) – to top up

For masala kheera (masala cucumber as accompaniment)

Cucumber slices – 2nos

Salt – a pinch

Chilli powder – a pinch

Chaat Masala – a pinch

Lemon (small) – ½ nos

See Video:

https://www.instagram.com/reel/Cc2rPDCAOvN/?utm_source=ig_web_copy_link

Method:

Mix cucumber, lemon, mint, sugar, salt, black salt, coriander powder, roasted cumin, chaat masala and a dash of water in the mixer grinder and grind to a fine puree. Take two glasses, add a few ice cubes and pour the mixture. Serve with mint leaves, some lemon wedges and topped up with chilled soda water. For the masala cucumber, sprinkle a piece of cucumber with salt, chilli and chaat masala. Squeeze lemon on top and serve with the lemonade.

(Recipe: Kunal Kapur, Chef)

Mango Jam Recipe

Chef Kunal Kapur shared a super easy & simple recipe of mango jam on his Instagram profile to make your breakfast more interesting.  “Mango Jam can be kept in refrigeration for 1 month or so. If canned properly, an unopened jar of jam should keep a number of months, which helps you enjoy that lovely flavour longer,” he added.

See Recipe:

https://www.instagram.com/reel/CczH-XllZkO/?utm_source=ig_web_copy_link

Ingredients:

For a jar of 450 grams:

1 cup or 200 gms Raw mango chopped

3 cups or 600 gms Ripe mango chopped

3/4 cup or 150 gms Sugar

Method:

Add raw and ripe mango together into the mixer grinder and grind them to a fine puree. In case you want the jam to be bit chunky, you can leave a few pieces in there. Now add the puree to a pan and add sugar to it. Bring the puree to a boil and keep cooking in low heat till the quantity of the puree reduces to its one-third. The bright yellow colour of the puree will also become darker with more time. Remove it from the pan and cool it down completely before storing it in a jar. Refrigerate it and use within a month.

(Recipe: Kunal Kapur, Chef)

Mango Yoghurt Popsicles Recipe

Chef Shivesh Bhatia tapped on our nostalgia of summer evenings with an easy recipe of mango yoghurt popsicles that can be made at home. “I love when you can whip up a refreshing dessert by just spending 5 minutes in the kitchen and these yogurt popsicles are my summer dreams come true,” he wrote.

Take a look at the recipe here:

https://www.instagram.com/reel/Cbzvf51pVP1/?utm_source=ig_web_copy_link

Ingredients:

½ cup yogurt/ homemade dahi

¾ cup mango puree

1-2 tbsp honey

Method:

Make mango puree and add yoghurt and honey to the mixture. Whip the mixture nicely so that the lumps are gone. Then take kulfi moulds and pour the mix and add ice cream sticks on top. Freeze for 8-10 hours before taking them out. Serve chilled!

(Recipe: Shivesh Bhatia, Chef)

Masala Shikanji Recipe

Chef Kunal Kapur, who keeps sharing tasty recipes of such summer drinks on his Instagram profile on a regular basis, shared a super easy recipe of masala shikanji which you can make at home with easily available ingredients and relish with your family. Take a look at the recipe:

Ingredients:

Lemon – 3nos

Sugar – 2½ tbsp

Salt – to taste

Black Salt – ½ tsp

Coriander powder – 2tsp

Black Pepper Powder – 2 tsp

Roasted Cumin Powder – 1tsp

Ice Cubes – Few

Mint Leaves – handful

Chilled Water – to top up

Chilled Soda Water – to top up

See Video:

 

Method:

Take two glasses. Squeeze the lemons equally in both the glasses. Add sugar, salt, black salt, coriander powder, pepper powder, cumin powder and ice cubes to the glasses and keep stirring till the sugar dissolves. Then take a mortar pestle and lightly crush the mint leaves and add to both the glasses. In one glass, add water and in the other, add soda. Serve chilled.

(Recipe: Chef Kunal Kapur)

Eggless Banana Cake/Bread, No Oven Recipe

Ingredients

Wet Ingredients Banana (medium) – 5nos (peeled 400gms approx)

Sugar – 180g (¾cup + 2tbsp)

Curd – 180gm (¾ cup)

Oil/Melted Butter- 60gm (¼ cup)

Vanilla Extract – 2tsp

Dry Ingredients Flour – 180gm (1½ cups)

Baking Powder – 2gm (½ tsp)

Baking Soda – 2gm (½ tsp)

Cinnamon Powder- 10 gm (1 tbsp)

Walnuts Crushed – a handful

Butter paper – 1sheet

Baking mould – LxBxH :: 9”x4.5”x4”

See Recipe:

https://youtu.be/ygPWdHocvhU

Method

1. Banana bread or banana cake can be made in an oven or OTG or even in a kadai at home.

2. To prepare the banana walnut bread batter we first add peeled bananas to a mixer grinder along with sugar, curd, oil and vanilla extract. Make sure to keep aside ½ a banana to garnish the top of the bread later. Blend it to a smooth puree and keep aside.

3. In a bowl sift together through a sieve flour, baking powder, baking sode and cinnamon powder. Now gradually add the banana puree to the dry ingredients and mix them till there are no lumps. Fold in walnuts as well.
Line the baking tin with butter paper and pour the batter in to the mould. Do not tap down the batter as it will spread on its own. Slice ½ the banana and place them on top of the batter. Garnish with some more walnuts on top.

BAKING IN AN OVEN OR OTG

4. Preheat the oven or OTG at 180c for 15mins. Place the tin and bake the banana bread/cake for approx 55-60mins or more if it is still under cooked. To check simply insert a long toothpick of a thin knife in the centre of the cake and if it comes out clean then cake is ready.

In case it comes out wet then bake for some more time till it is cooked. In case it is getting a darker shade of colour on top and the batter is still undercooked then simply cover the top of the cake with a shoot of butter paper.

5. Once the banana bread is ready remove from the oven and let it sit for 3-4mins outside. Now hold the butter paper and lift the bread out and place it on a wire rack to cool completely. Once cooled slice and serve.

BAKING IN A KADAI (NO OVEN RECIPE)

6. Heat a large kadai and add 1kg regular salt to it. Heat it for 10 mins on high heat. Place a katori or ring on the salt and then place the cake tin with batter. Cover it with another place on top and lower the heat to medium. Make sure that the cake tin does not touch the salt at any time.

Bake it for approx an hour or till it is fully cooked. To check simply insert a long toothpick of a thin knife in the centre of the cake and if it comes out clean then cake is ready. In case it comes out wet then bake for some more time till it is cooked.

7. Once the banana bread is ready remove from the oven and let it sit for 3-4mins outside. Now hold the butter paper and lift the bread out and place it on a wire rack to cool completely.
Once cooled slice and serve.

(Recipe By Chef Kunal Kapur)

Mango Rice Recipe

It’s that time of year again when cravings for mango delights are at an all time high as the mango season approaches because apart from being a delicious fruit, the immense health benefits of the tropical fruit can’t be looked over so, check out this easy recipe of Mango Rice below.

Ingredients:

3 tbsp oil

1cup raw rice

1 cup grated raw mango

15-20 curry patta leaves

Few slotted green chillies to taste

1/2 tsp whole cumin

1/2 tsp whole mustard seeds

10-12 pieces of fenugreek seeds

1 tbsp of raw urad dal

1 tsp of raw chana dal (gram)

2 tbsp of raw peanuts

2 medium size onions sliced

1 tsp ginger paste

1 tsp garlic paste

Salt to taste

1/4 tsp turmeric powder

2 tbsp chopped coriander leaves

1-2 tbsp of grated coconut

Method:

Boil the rice to 90% and keep aside. Take a kadhai, add the oil to it. Warm the oil for a minute or so, then add the whole cumin, whole mustard seeds, fenugreek seeds, when they start spluttering. Add the urad dal, chana dal and peanuts and stir for few seconds. Then add the sliced onions, slotted green chillies and curry patta.

Stir fry till the onions become soft, then add the grated raw mango and the ginger-garlic paste, stir fry for few minutes. When the raw smell of the ginger garlic goes, add the grated coconut and the chopped coriander leaves. Stir fry for few minutes. Then add the turmeric and salt. Stir fry for few seconds then add the cooked rice.

Mix it in well and thoroughly gently stirring it. Cook on low flame for few minutes. Done. NB: can add more grated mango according to taste ,if the mango is sweet can add more.

(Recipe: Simrun Chopra)

Schezwan Pakoda Recipe

Chef Ranveer Brar shares simple recipe of schezwan pakoda recipe:-

Ingredients

For Mixture

1 Cup Cabbage, finely chopped

½ Cup Capsicum, finely chopped

½ Cup Carrot, finely chopped

¼ Cup Spring Onion, chopped

1 tsp Garlic, finely chopped

1 tsp Ginger, finely chopped

1 tsp Kashmiri Red Chili Powder

Salt & Black Pepper Powder, as taste

¼ tbsp Schezwan Chutney

½ Cup Refined Flour

½ Cup Corn Flour

Other Ingredients

Oil, for deep frying

Process

  • In a mixing bowl combine all the vegetables and mix.
  • To this add all the other ingredients and mix well.
  • Add ½ cup water and mix to make a doughy batter.
  • Heat oil for deep frying. Scoop out mixture in small quantities and drop in oil.
  • Deep fry the pakoras on medium flame till they are crisp.
  • Remove on absorbent paper and drain off the excess oil.
  • Serve hot with schezwan sauce.

(Recipe By Chef Ranveer Brar)

Moong Dal Pakora Chaat Recipe

Chef Kunal Kapur shares super easy and fun recipe of Moong Dal Pakora Chaat recipe that can be made at home.

Prep: 15 minutes
Cook: 20 mins

Take a look:

Ingredients:

For Pakori

Moong dal (soaked) – 1 cup

Chilly powder – 1 tsp

Cumin – 1 tsp

Turmeric – ½ tsp

Ginger Chopped – 1 tsp

Green chilly chopped – 1 tsp

Salt – to taste

For Sweet Curd

Curd – 1cup

Sugar – 3 tbsp

Salt – to taste

Black salt – ¼ tsp

Tamarind Chutney

Tamarind pulp – 1 cup

Sugar – 4 tbsp

Chilly powder – 1 tsp

Roasted cumin powder – 1 tbsp

Salt – to taste

Black salt – 1 tsp

Salt – to taste

Water – 1½ cup

Garnishes

Mint Chutney – ¼ cup

Pomegranate – ½ cup

Chaat masala – a generous pinch

Coriander sprigs

See Video:

https://www.instagram.com/reel/Ccf15mult2m/?utm_source=ig_web_copy_link

Method:

To make the tamarind chutney, boil and shimmer all the ingredients together till the chutney thickens. For making the sweet curd, mix all the ingredients together and keep it aside. To make the pakori mix, take soaked moong dal, cumin, ginger, garlic, salt chilli powder and turmeric together and grind into a fine puree. Take no or very less water while making the puree. In heated oil, scoop out small portions of the mixture and fry. Place the pakoras on a plate and drizzle sweet curd on top, pour tamarind chutney, add a spoon of mint chutney. Sprinkle chaat masala, garnish with pomegranate and coriander leaves and serve immediately.

(Recipe: Kunal Kapur, Chef)

Bake A Perfect Yeast-Free Pizza

Maryland [US]: According to a new study by the University of Naples Federico II, blowing bubbles in dough bakes perfect yeast-free pizza.

The findings of the study were published by AIP Publishing, in the journal, ‘Physics of Fluids’. Researchers have developed a method to leaven pizza dough without yeast. The team, which included its very own professional pizza-maker/graduate student, prepared the dough by mixing water, flour, and salt and placing it in a hot autoclave, an industrial device designed to raise temperature and pressure.

From there, the process is like the one used to produce carbonation in soda. Gas is dissolved into the dough at high pressure, and bubbles form in the dough as pressure is released during baking.

In typical bread, yeast produces bubbles via a biochemical process, causing the dough to rise and develop into light, airy, and tasty treats. Without that yeast, it is difficult to make morsels with the same characteristic taste and texture.

The perfect, yeast-free pizza, as such a food, presents an important challenge for bakers and yeast-intolerant crust enthusiasts across the globe.

In comparison to other scientific experiments, the pressures involved were mild. They can be obtained by a typical at-home coffee maker.

However, the scientists-turned-bakers had to be cautious with the pressure release. Compared to soda, pizza dough does not respond as nicely to an abrupt change in pressure.

“The key to the process is to design the pressure release rate not to stress the dough, which likes to expand gently,” said author Ernesto Di Maio.

The authors evaluated their dough with rheology, which measures the flow and deformation of a material. Fine-tuning the pressure release through rheological analysis made it possible to gently inflate bubbles to the desired extent.

“We mainly studied how dough behaves with and without yeast. How the softness changes with leavening, and how the dough responds to a temperature program during baking,” said author Rossana Pasquino. “This was fundamental to designing the pressure protocol for the dough without yeast.”

After many unofficial taste tests, the researchers are purchasing a larger, food-grade autoclave that will make full-sized pizzas in future experiments. They hope to see their idea used in pizza shops.

“We had a lot of fun applying things we know well to delicious polymers, instead of our typical and sometimes boring smelly plastics,” said Pasquino. “The idea of approaching food samples with the same technologies and knowledge used for thermoplastic polymers was surprisingly successful!”

As a person with a yeast allergy, Di Maio is also excited about applications for other leavened products like bread, cakes, and snacks.

“This new technology can drive the development of new products, new dough formulations, and specific recipes for food intolerance, hopefully helping people enjoy healthy and tasty food,” he said. (ANI)

Ferment In The Food World

New Delhi [India], April 15 (ANI): Those who keep a sharp focus on the food scene have observed that fermented foods are at the confluence of two powerful trends – at the intersection of two huge trends, the demand for increasing demand for natural foods and immunity-boosting superfoods. There is general agreement that fermented foods are the next big thing. According to trade journals, the global market for just one fermented product Kombucha Tea was approximately USD 1.7 billion as of 2019. This tea is prepared with black, green or white tea and is flavoured with flowers like hibiscus, jasmine, fruits herbs and spices ginger and mint. Attractively packaged in 250 ml bottles the ‘refreshing and reinvigorating’ beverage is priced from Rs. 120 to Rs. 250 a pop.

Chefs are excited about exploring uncharted territory that gives them a chance to show their creativity and restaurant owners are happy to ride the big rising wave that is bringing in health-conscious millennials to their tables. From cocktail canapes to desserts fermentation is casting its magic spell.

Just before the COVID pandemic hit us and threw life out of gear modern fermenters were creating fizzy bubbles in India. Trendy eateries like restaurants Olive Bar and Kitchen in Mumbai, Delhi’s Greenr Cafe and FabCafe in Delhi had started organizing fermentation workshops to raise awareness and sustain interest in kombucha and kefir, sauerkraut and much more.

Bengaluru was the first to come up with India’s first ‘fermentary’ called Kobo, an e-shop dedicated to selling ferments only. Qualia in Mumbai relied on its rich repertoire of fermented foods at the time of its launch.

The craze for probiotic drinks and other fermented superfoods is building up once again as we resume life if not after then with COVID. Kombucha, Kimchi, Kefir, Doogh and Sauerkraut from distant lands are available and appear irresistible.

How easily we forget that the process of fermenting was well known to our ancestors who used it to enhance the shelf life and improve the taste of what they consumed. Pickles, cheeses and wines are all fermentation’s gifts.

Fermented foods have long been a part of the traditional Indian diet, especially in rural areas. In Gujarat it is dhokla and in the southern states of India idli, dosai and appam are prime examples of fermented breakfast items.

In the east in Bengal and Orissa pantha bhaat aka pakal is slightly fermented rice (cooked the night before and soaked in water) is considered the perfect light meal during the summers. Buttermilk-based dishes are many- Kadi, Kulu, Mor Kuzhambu, etc. Fermented dishes are prepared with cereals and lentils, milk and dairy, vegetables and fruits. Sweets like jalebi are prepared with fermented batter and Gundruk is immensely popular in Sikkim where the farmers first wilt green mustard and radish leaves for a couple of days then pound these adding a little water.

Greens are then packed in air-tight containers. After fermentation, the leaves are taken out and dried in the sun to be used as required. The ubiquitous condiment in North-Eastern states of India is fermented fish paste ngari its vegetarian rendering uses black soya beans. Hawaijar is prepared by fermenting cooked soya beans in banana or fig leaves packets that are put in a closed bamboo basket for 3-5 days.

This is considered adult food not fit for young children due to its rich protein content. Enduri pitha is a fermented batter based pancake that is steamed in turmeric leaves and served ritually on the prathamashtami festival. Singal in Uttarakhand (called Seli roti in Nepal) is prepared with semolina or rice flour soaked overnight and mixed with sugar to help fermentation.

Much before Greek Yogurt was a twinkle in the eye of gifted marketers Dahi a rich source of folic acid, riboflavin, vitamin B-complex, and lactic acid bacteria was used by Indians in their daily diet. It is rich in probiotics or good bacteria thereby improving gut health. It further impedes the growth of E. coli and other bad bacteria in the gut.

Advocates of fermented foods maintain that fermentation increases the nutritional properties of ingredients enhancing the absorption of vitamins and minerals in the body. Many of these claims are validated by scientific research.

Fermentation helps break complex carbohydrates and sugars making these easily digestible. Probiotic foods certainly improve gut health. But to accept that all fermented foods are superfoods that dramatically boost our immune system and retard ageing or that these can be magic bullets to cure diabetes, blood pressure, etc. doesn’t seem very wise.

Disclaimer: The views expressed in the above article are that of the writer and do not reflect that of ANI.

Potato Smileys Recipe

Ingredients

1 cup Potato, boiled-peeled- grated

¼ cup Bread crumbs

2 tbsp Corn flour

½ tsp Red chilli powder

½ tsp Chaat Masala

Salt to taste

¼ cup Refined flour

oil for deep frying

Process

  • Take grated potatoes in bowl, to it add bread crumbs, corn flour, chilli powder, chaat masala salt and refined flour.
  • Mix everything well, add more bread crumbs if required and form a soft non-sticky dough.
  • Cover and refrigerate for 30 minutes.
  • Divide the dough into small sized balls and flatten slightly thick over butter paper.
  • Cut round using a cookie cutter or a glass.
  • Now using a straw make eyes and use spoon to make a smile.
  • Deep fry the potato smiles in hot oil, till it turns golden and crisp, keeping the flame on medium.
  • Serve potato smiley with tomato sauce.

(Recipe By Chef Ranveer Brar)

Papad Pizza Recipe

Ingredients of Papad Pizza

 

  • 2 Papad
  • 1 medium Chopped Onion
  • 1 small Chopped Capsicum
  • 1 small Chopped Tomato
  • 2 tbsp Pizza Sauce
  • 1/2 cup Grated Cheese
  • to taste Pizza Seasonings
How to Make Papad Pizza

 

1. Firstly take a slice of papad, spread pizza sauce on it. If you do not have pizza sauce, mix mayonnaise and ketchup together.

2. Add in the veggies and sprinkle grated cheese top of it.
3. Sprinkle seasonings as per your taste.
4. Bake for 3-4 minutes.
5. Repeat the same process with other papad slice.
6. Serve and enjoy!

Aam Paana Recipe

Chef Kunal Kapur took to Instagram to share a delicious recipe of aam panna that will help you beat the heat and stay cool this summer.

Ingredients:

Raw mangoes – 500 gms

Sugar – 1 cup

Black salt – 1 tsp

Roasted cumin powder – 1tbsp

Mint leaves – a handful

Water – 2 lts

Salt – to taste

Pepper Powder – 1/2 tsp

Chilly powder – 3/4 tsp

Ice cubes – few

See Recipe:

https://www.instagram.com/reel/CcIYhp4lin2/?utm_source=ig_web_copy_link

Steps:

Peel the raw mangoes and roughly cut the mangoes. Place them along with the seed in a deep pan. Add water along with sugar, salt, black salt, pepper, roasted cumin powder, chilly powder and bring to a boil.

Let it simmer for 25-30 minutes covered. Remove from fire and cool completely. Now scrape and pulp from the mango seed and add it back to the thick syrup. Pour the syrup into a blender along with mint leaves.

It is now ready to be stored in a fridge for 2 weeks. To prepare the drink, place few ice cubes in a glass and pour 4-6tbsp of the thick syrup on the ice and top up with water. Serve chilled.

(Recipe by Chef Kunal Kapur)

Dudh Pak Recipe

Ingredients

1 liter Milk

50 gms rice

30 gms sugar

150 ml condensed milk

1 tbsp ground cardamom

2 tsp ghee

20 gms pistachios, thinly sliced

50 gms almonds, thinly sliced

Process

  • In a heavy bottom pan, keep the milk for boiling.
  • Soak the rice in water for 10- 15 mins and then grind it and make a smooth paste.
  • Let the milk reduce. Stir occasionally so it doesn’t stick to the bottom.
  • Once 1/4th part of the milk has reduced, add the rice paste and mix well.
  • Cook for 10 mins, it will start getting thick.
  • Now add sugar, condensed milk and ground cardamom. Mix well and keep stirring.
  • Let it cook for more 15 mins. Keep stirring.
  • The pak has to be thick enough, should not be of pouring consistency.
  • Once reached to that desired consistency, remove from the flame and let it cool.
  • Refrigerate it for an hour.
  • Heat ghee in pan, add the sliced almonds and roast them till they turn light brown and keep aside.
  • Sprinkle sliced pistachios and roasted almonds on the dudh pak while serving.
  • Serve chilled for better taste.

(Recipe By Chef Ranveer Brar)

Study: Carbs, Sugary Foods May Influence Poor Oral Health

Buffalo (New York) [US], April 6 (ANI): Scientists from the University at Buffalo have found that higher intake of sugary and high glycemic load foods–like doughnuts and other non-fat yoghurts may influence poor oral health and, perhaps, systemic health outcomes in older women due to the influence these foods have on the oral microbiome.

The study was published in the journal, ‘Scientific Reports’. The team has investigated whether carbohydrates and sucrose or table sugar, were associated with the diversity and composition of oral bacteria in a sample of 1,204 postmenopausal women using data from the Women’s Health Initiative.

It was the first study to examine carbohydrate intake and the subgingival microbiome in a sample consisting exclusively of postmenopausal women. The study was unique in that the samples were taken from subgingival plaque, which occurs under the gums, rather than salivary bacteria.

“This is important because the oral bacteria involved in periodontal disease are primarily residing in the subgingival plaque,” said study first author Amy Millen, PhD, associate professor of epidemiology and environmental health in UB’s School of Public Health and Health Professions.

“Looking at measures of salivary bacteria might not tell us how oral bacteria relate to periodontal disease because we are not looking in the right environment within the mouth,” she added.

The research team reported positive associations between total carbohydrates, glycemic load and sucrose and Streptococcus mutans, a contributor to tooth decay and some types of cardiovascular disease, a finding that confirms previous observations. But they also observed associations between carbohydrates and the oral microbiome that are not as well established.

The researchers observed Leptotrichia spp., which has been associated with gingivitis, a common gum disease, in some studies, to be positively associated with sugar intake. The other bacteria they identified as associated with carbohydrate intake or glycemic load have not been previously appreciated as contributing to periodontal disease in the literature or in this cohort of women, according to Millen.

“We examined these bacteria in relation to usual carbohydrate consumption in postmenopausal women across a wide variety of carbohydrate types: total carbohydrate intake, fibre intake, disaccharide intake, to simple sugar intake,” Millen said.

“No other study had examined the oral bacteria in relation to such a broad array of carbohydrate types in one cohort. We also looked at associations with glycemic load, which is not well studied in relation to the oral microbiome,” she added.

The key question now is what this all means for overall health, and that’s not as easily understood just yet.

“As more studies are conducted looking at the oral microbiome using similar sequencing techniques and progression or development of periodontal disease over time, we might begin to make better inferences about how diet relates to the oral microbiome and periodontal disease,” Millen concluded.

Mango Custard Tart Recipe

Baker Shivesh Bhatia shared a no-bake recipe of mango custard tart on his Instagram profile a day back and we cannot wait to make it already. Here’s the recipe:

Ingredients:

For the tart shell:

1 + 1/2 cup biscuit crumbs

1/3 cup melted butter

For the custard:

2 cups milk

¼ cup milk + 2 tbsp custard powder

3 tbsp powdered sugar

To Top:

4-5 mangoes, thinly sliced

chopped pistachios

See Video:

https://www.instagram.com/reel/Cb93V6xJcR9/?utm_source=ig_web_copy_link

Method:

To make the tart shell, take biscuits and make them to crumbs. Add melted butter to the crumbs and combine it together evenly. Add the mixture to the pan and use your hands to make it even. For making the custard, take a pan and boil milk and powdered sugar together. Add more milk and custard powder mixture to it and bring it to a boil. Then, let it cool down completely. Add the custard to the tard shell and make the top even. Simultaneously, make thin slices of mangoes and add it to the top of the custard. Garnish the tart with chopped pistachios and refrigerate it. Serve it cold.

(Recipe: Shivesh Bhatia, Baker)

New Study: Low-Fat Vegan Diet Can Ease Arthritis Pain

Washington [US]: A new study has found that a low-fat vegan diet, without calorie restrictions, improves joint pain in patients with rheumatoid arthritis. The participants of the study have also experienced weight loss and improved cholesterol levels.

The study was published in the journal, ‘American Journal of Lifestyle Medicine’. “A plant-based diet could be the prescription to alleviate joint pain for millions of people suffering from rheumatoid arthritis,” said Neal Barnard, MD, lead author of the study and president of the Physicians Committee.

“And all of the side effects, including weight loss and lower cholesterol, are only beneficial,” she added.

Rheumatoid arthritis is a common autoimmune disease that typically causes joint pain, swelling, and eventually permanent joint damage.

At the outset of the Physicians Committee’s study, participants were asked to use a visual analog scale (VAS) to rate the severity of their worst joint pain in the preceding two weeks, from “no pain” to “pain as bad as it could possibly be.”

Each participant’s Disease Activity Score-28 (DAS28) was also calculated based on tender joints, swollen joints, and C-reactive protein values, which indicate inflammation in the body. DAS28 increases with rheumatoid arthritis severity.

During the study, 44 adults previously diagnosed with rheumatoid arthritis were assigned to one of two groups for 16 weeks. The first group followed a vegan diet for four weeks, with the elimination of additional foods for three weeks, then reintroduction of the eliminated foods individually over nine weeks.

No meals were provided, and participants handled their own food preparation and purchases, with guidance from the research team. The second group followed an unrestricted diet but was asked to take a daily placebo capsule, which had no effect on the study. Then the groups switched diets for 16 weeks.

During the vegan phase of the study, DAS28 decreased 2 points on average, indicating a greater reduction in joint pain, compared to a decrease of 0.3 points in the placebo phase. The average number of swollen joints decreased from 7.0 to 3.3 in the vegan phase, while that number actually increased from 4.7 to 5 in the placebo phase. For those who completed the study, VAS ratings also improved significantly in the vegan phase, compared with the placebo phase.

The vegan diet also led to greater decreases in DAS28 in a sub-analysis that excluded individuals who increased medications during the study and another subanalysis limited to participants making no medication changes.

In addition to reductions in pain and swelling, body weight decreased by about 14 pounds on average on the vegan diet, compared with a gain of about 2 pounds on the placebo diet. There were also greater reductions in total, LDL, and HDL cholesterol during the vegan phase.

Caramel Frappuccino Recipe by Celebrity Chef Kunal Kapoor

Chef Kunal Kapur shared a super easy recipe of making Caramel Frappuccino at home with minimal ingredients on his Instagram profile. This Caramel Frappuccino will save your day, make it better, brew more conversations and also quench your thirst.

Here’s the recipe:-

Ingredients:

For Caramel sauce:

½ cup Sugar

a dash Water

1 tsp Lemon juice

1 cup Dairy Cream

1½ tbsp Butter

For Caramel Frappuccino:

1½ cups Ice Cubes

¾ cup Milk (chilled)

3 tbsp Caramel Sauce

½ tbsp Coffee Powder (instant)

a dash Vanilla extract

¼ cup Whipped Cream

See Post:

https://www.instagram.com/reel/Cbz21TDlbcV/?utm_source=ig_web_copy_link

Method:

For making the caramel sauce, first add sugar to a pan and with a dash of water and heat it. Keep stirring the mixture till it turns amber. To the caramel, add lemon juice, dairy cream and butter and blend it together to make the caramel sauce. Keep the sauce aside to thicken with time. Meanwhile, in the blender, add ice cubes, milk, coffee powder, vanilla extract, whipped cream and the caramel sauce and blend it all together. In a glass or jar, add the mixture and top it with some whipped cream and add more caramel sauce on top to garnish the drink. Serve cold.

(Recipe: Kunal Kapur, Chef)

Study: Eating Two Servings Of Avocados A Week May Lower Risk Of Cardiovascular Disease

Dallas (Texas) [US], March 30 (ANI): A new study has suggested that eating two or more servings of avocado weekly was associated with a lower risk of cardiovascular disease.

The study was published in ‘Journal of the American Heart Association’. Avocados contain dietary fibre, unsaturated fats especially monounsaturated fat (healthy fats) and other favourable components that have been associated with good cardiovascular health. Clinical trials have previously found avocados have a positive impact on cardiovascular risk factors including high cholesterol.

Researchers have believed this is the first, large, prospective study to support the positive association between higher avocado consumption and lower cardiovascular events, such as coronary heart disease and stroke.

“Our study provides further evidence that the intake of plant-sourced unsaturated fats can improve diet quality and is an important component in cardiovascular disease prevention,” said Lorena S. Pacheco, PhD, M.P.H., R.D.N., lead author of the study and a postdoctoral research fellow in the nutrition department at the Harvard T.H. Chan School of Public Health in Boston.

“These are particularly notable findings since the consumption of avocados has risen steeply in the U.S. in the last 20 years, according to data from the U.S. Department of Agriculture,’ she added.

For 30 years, researchers followed more than 68,780 women (ages 30 to 55 years) from the Nurses’ Health Study and more than 41,700 men (ages 40 to 75 years) from the Health Professionals Follow-up Study. All study participants were free of cancer, coronary heart disease and stroke at the start of the study and living in the United States.

Researchers documented 9,185 coronary heart disease events and 5,290 strokes during more than 30 years of follow-up. Researchers assessed participants’ diet using food frequency questionnaires given at the beginning of the study and then every four years. They calculated avocado intake from a questionnaire item that asked about the amount consumed and frequency. One serving equalled half of an avocado or a half cup of avocado.

The analysis found:
1. After considering a wide range of cardiovascular risk factors and overall diet, study participants who ate at least two servings of avocado each week had a 16 per cent lower risk of cardiovascular disease and a 21 per cent lower risk of coronary heart disease, compared to those who never or rarely ate avocados.

2. Based on statistical modelling, replacing half a serving daily of margarine, butter, egg, yoghurt, cheese or processed meats such as bacon with the same amount of avocado was associated with a 16 per cent to 22 per cent lower risk of cardiovascular disease events.

3. Substituting half a serving a day of avocado for the equivalent amount of olive oil, nuts and other plant oils showed no additional benefit.

4.No significant associations were noted in relation to stroke risk and how much avocado was eaten.
“The study’s results have provided additional guidance for health care professionals to share. Offering the suggestion to replace certain spreads and saturated fat-containing foods, such as cheese and processed meats, with avocado is something physicians and other health care practitioners such as registered dietitians can do when they meet with patients, especially since avocado is a well-accepted food,” Pacheco said.

“These findings are significant because a healthy dietary pattern is a cornerstone for cardiovascular health, however, it can be difficult for many Americans to achieve and adhere to healthy eating patterns,” said Cheryl Anderson, PhD, M.P.H., FAHA, chair of the American Heart Association’s Council on Epidemiology and Prevention.

“We desperately need strategies to improve intake of AHA-recommended healthy diets — such as the Mediterranean diet — that is rich in vegetables and fruits,” said Anderson, who is a professor and dean of the Herbert Wertheim School of Public Health and Human Longevity Science at University of California San Diego.

“Although no one food is the solution to routinely eating a healthy diet, this study is evidence that avocados have possible health benefits. This is promising because it is a food item that is popular, accessible, desirable and easy to include in meals eaten by many Americans at home and in restaurants,” Cheryl concluded.

Study Finds Prunes Can Prevent Bone Loss, Protect Against Fracture Risk

Pennsylvania [US], March 29 (ANI): Daily prune consumption can prevent bone loss at the hip and protect against increased fracture risk in postmenopausal women, cites a new study.

The findings of the study led by the Pennsylvania State University have been published in the journal, ‘The Advances in Nutrition’. The research was the first to demonstrate a favourable effect of prune consumption on bone mineral deposit (BMD) at the hip and points to prunes as a food-based therapeutic option for protecting bone health.

Bone mineral density (BMD) is known to decrease rapidly after menopause and women over the age of 50 are more likely to experience hip fractures, which commonly lead to hospitalisation, diminished quality of life, loss of independence and shortened life span.

“Just a handful of prunes can easily be added to anyone’s life,” said California Prune Board’s Advisor. Andrea N. Giancoli, MPH, RD.

“Prunes pair with so many flavours and textures and work well for individualised nutrition plans. Mix them into salads, trail mixes, smoothies, savoury dishes–you name it. the naturally sweet flavour of prunes makes them a versatile ingredient or convenient snack for anyone,” he added.

Under 100 calories per serving, prunes are a nutrient-dense fruit that packs a powerful punch of vitamins and nutrients known to influence bone status, namely boron, potassium, copper, and Vitamin K.

They are also rich in phenolic compounds which act as antioxidants. Enjoyed globally, Prunes are always in season, require no refrigeration, and are an accessible and nutritious snack for overall wellbeing.

Study: Plant-Based Omega-3s May Boost Heart Health

Pennsylvania [US], March 26 (ANI): A new study has found that consuming alpha-linolenic acid (ALA), which is found in plant-based foods like walnuts and flaxseeds was associated with a 10 per cent lower risk of cardiovascular disease and a 20 per cent reduced risk of fatal coronary heart disease.

The research was published in the journal, ‘Advances in Nutrition’. Penny Kris-Etherton, Evan Pugh University Professor of Nutritional Sciences at Penn State, said the review suggested that there are multiple ways of meeting the recommendations for omega-3 fatty acids.

“People may not want to eat seafood for a variety of reasons, but it’s still important for them to consume omega-3s to reduce the risk of heart disease and to promote overall health,” Kris-Etherton said.

“Plant-based ALA in the form of walnuts or flaxseeds can also provide these benefits, especially when incorporated into a healthy diet rich in fruits, vegetables, and whole grains,” Kris-Etherton added.

Jennifer Fleming, assistant teaching professor of nutrition at Penn State, said they also found evidence that people who do eat seafood, could get extra benefits from eating plant-based omega-3s.

“When people with low levels of omega-3s in their diet ate ALA, they saw a benefit in terms of cardiovascular health,” Fleming said.

“But when people with high levels of omega-3s from other sources ate more ALA, they also saw a benefit. It could be that ALA works synergistically with other omega-3s,” she added.

Previous research has linked omega-3s with a lower risk of heart disease. However, this conclusion was based on a large evidence base from marine-derived omega-3s, and there was less evidence for the benefits of ALA.

For the review, the researchers analyzed data from previous studies to evaluate the effects of ALA on heart disease and heart disease risk factors like blood pressure and inflammation. The studies analyzed included both randomized controlled trials and observational studies.

While some of the observational studies relied on the participants reporting how often they ate certain foods to determine how much ALA they were consuming, others used biomarkers — a way of measuring levels of ALA in the blood — as a more accurate measure.

“With the advent of precision nutrition and personalized medicine, we are more aware than ever of the need to identify and target individuals who might get the largest benefit from increasing their consumption of ALA-rich foods,” said Aleix Sala-Vila, lead author on the paper and researcher at the Institut Hospital del Mar d’Investigacions Mediques-Barcelona.

“Paying close attention to the amount of ALA in the blood and how it affects heart health could help in this effort,” she added.

After analyzing the studies, the researchers found that ALA had beneficial effects on reducing atherogenic lipids and lipoproteins — for example, total cholesterol, low density-lipoprotein cholesterol and triglycerides — as well as blood pressure and inflammation.

This could help explain ALA’s benefits to heart health, according to Emilio Ros, emeritus investigator at Institut d’Investigacions Biomediques August Pi Sunyer, a research institution linked to Hospital Clinic of Barcelona and Barcelona University.

“We were able to find evidence supporting current dietary guidelines that ALA should provide about 0.6 per cent-1 per cent of total energy in a day, which is about 1.1 grams a day for women and 1.6 grams a day for men,” Ros said,
“It can be incorporated into the diet with foods such as walnuts, flaxseeds, and cooking oils such as canola and soybean oils,’ she added.

These recommendations are equal to about 1/2 ounce of walnuts or just under one teaspoon of flaxseed oil.

Easy Soya Chilli Manchurian Recipe

Preparation time 15 minutes
Cooking time 20-25 minutes
Serving 2
Ingredients
For Boiling Soya Nuggets
3-4 cups Water
½ tsp Sugar
½ inch Ginger, chopped
1 tsp Soy sauce
1 fresh Green chilli, slit in half
1½ cups Soya Nuggets

For Frying Soya Nuggets
Boiled Soya Nuggets
2 tbsp Corn-starch
Oil for frying

For Sauces Mixture
3 tbsp Soy sauce
1 tsp Vinegar
1 tsp Sugar
1 tbsp Tomato ketchup
1 tbsp Red chilli sauce

For Tempering
2 tbsp Oil
1-2 fresh Green chillies, chopped
2 cloves Garlic, chopped
1 inch Ginger, chopped
1 medium Onion, diced
1 medium Capsicum, diced
Sauce mixture
Water
½ tsp Black pepper powder
4-5 tbsp Corn-starch slurry
Fried Soya Nuggets
Few Coriander leaves, roughly tron
1 whole Spring onion, cut in 1 inch pieces

For Garnish
Fresh Coriander leaves

See Video:

Process
For Boiling Soya Nuggets
In a deep pan, add water once it starts boiling add sugar, ginger, soy sauce.
Add green chilli, soya nuggets and boil for 4-5 minutes.
Until the water is completely soaked.
For Frying Soya Nuggets
In a bowl, add cornstarch, soaked soya nuggets and mix it well.
Heat oil in a kadai, add soya nuggets and fry until it turns crisp from all the sides.
Remove in an absorbent paper and keep it aside.

For Sauce Mixture
In a bowl, add soy sauce, vinegar, sugar, tomato ketchup, red chilli sauce mix it well.

For Tempering

In a wok, add oil, once it’s hot add green chilli, garlic, ginger and saute it well.
Add onion, capsicum and saute on high flame till it slightly changes color.
Add sauce mixture, water, black pepper powder.
Add cornstarch slurry and mix until the gravy slightly thickens and turns glossy.
Add fried soya nuggets and toss everything well.
Add coriander leaves, spring onion and toss it well.
Garnish it with coriander leaves and serve hot.
(Recipe By Chef Ranveer Brar)

Study: Daily Consumption Of Cranberries Can Improve Cardiovascular Health

London [UK], March 24 (ANI): According to a new clinical trial led by King’s College, daily consumption of cranberries for one month can improve cardiovascular function in healthy men.

The findings of the study were published in the journal, ‘Food & Function’. The study has included 45 healthy men who consumed whole cranberry powder equivalent to 110g of fresh cranberries per day (9 g powder) or a placebo for one month.

Those consuming cranberry had a significant improvement in flow-mediated dilation (FMD), which signals improvement of heart and blood vessel function. FMD is considered a sensitive biomarker of cardiovascular disease risk and measures how blood vessels widen when blood flow increases.

Dr Ana Rodriguez-Mateos, the Senior Lecturer in Nutrition at the Department of Nutritional Sciences at King’s College London and senior author of the study, said, “The increases in polyphenols and metabolites in the bloodstream and the related improvements in flow-mediated dilation after cranberry consumption emphasise the important role cranberries may play in cardiovascular disease prevention.”

He further added, “The fact that these improvements in cardiovascular health were seen with a number of cranberries that can be reasonably consumed daily makes cranberry an important fruit in the prevention of cardiovascular disease for the general public.”

Low consumption of fruits and vegetables is one of the top modifiable risk factors associated with a higher incidence of cardiovascular disease worldwide. Growing evidence continues to link the polyphenols from berries with heart health benefits. Cranberries are rich in unique proanthocyanidins that have distinct properties compared to polyphenols found in other fruits.

This study explored whole cranberry freeze-dried powder, equivalent to 100g of fresh cranberries, and its impact on cardiovascular health. The results demonstrated that the consumption of cranberries as part of a healthy diet can help reduce the risk of cardiovascular disease by improving blood vessel function.

An initial pilot study was completed with five healthy young men to confirm the biological activity of the whole cranberry freeze-dried powder. The pilot concluded that cranberry consumption increased FMD and confirmed dosing.

The main study was a gold standard study design examining 45 healthy men each consuming two packets of whole cranberry freeze-dried powder equivalent to 100g of fresh cranberries, or a placebo, daily for one month.

The study found significant improvements in FMD two hours after first consumption and after one month of daily consumption showing both immediate and chronic benefit. In addition, metabolites were also identified and predicted the positive effects seen in FMD. These results conclude that cranberries can play an important role in supporting cardiovascular health and good blood vessel function.

Dr Christian Heiss, Professor of Cardiovascular Medicine at the University of Surrey and co-author of the study said, “Our findings provide solid evidence that cranberries can significantly affect vascular health even in people with low cardiovascular risk. This study further indicates that specific metabolites present in the blood after cranberry consumption are related to the beneficial effects.”

Study Shows Healthy Home Cooking Benefits People’s Mental Health

Washington [US], March 21 (ANI): According to a new study, being confident in the kitchen is not only good for your taste buds, but it’s also good for your mental health.

The research, led by the Edith Cowan University (ECU), was published in the journal, ‘Frontiers in Nutrition’. The study follows ECU’s partnership with The Good Foundation and Jamie’s Ministry of Food initiative, with a mobile food kitchen providing cooking classes in the community as well as at the University’s Perth and SW campuses, throughout 2016 to 2018.

In total, 657 participants undertook the seven-week healthy cooking course.

At the same time, ECU Institute for Nutrition Research academics measured the program’s effect on participants’ cooking confidence and self-perceived mental health, as well as their overall satisfaction around cooking and diet-related behaviours.

Researchers found those who participated in the program saw significant improvements in general health, mental health and subjective vitality immediately after the program which remained six months after completing the course when compared to the study’s control group.

Improvements in cooking confidence, the ability to easily change eating habits and overcome lifestyle barriers to healthy eating were also reported.

Lead researcher Dr Joanna Rees said the study showed the importance of diet for mental health.

“Improving people’s diet quality can be a preventive strategy to halt or slow the rise in poor mental health, obesity and other metabolic health disorders,” she said.

“Future health programs should continue to prioritise the barriers to healthy eating such as poor food environments and time restrictions, whilst placing greater emphasis on the value of healthy eating via quick and easy home cooked meals, rich in fruit and vegetables and avoiding ultra-processed convenience foods,” she added.

The institute has previously found a link between eating more fruits and vegetables and improved longer-term mental health in a larger study collecting more sophisticated dietary data, implying the participants in the current study may have felt better due to improved diet.

However, the study showed participants’ mental health improved despite their reported diet not being found to have changed after completing the program.

Also, the mental health benefits were equal among participants who were overweight or obese, and those in a healthy weight range.

“This suggests a link between cooking confidence and satisfaction around cooking, and mental health benefits,” Dr Rees said.

The study also revealed cooking remains a highly gendered task.

At the start of the program, 77 per cent of participants who identified as female claimed to be confident about cooking, compared to just 23 per cent of those who identified as male.

But at the end of the program, cooking confidence and cooking skills were equal across both counterparts.

“This change in confidence could see change to the household food environment by reducing the gender bias and leading to a gender balance in home cooking,” Dr Rees said.

“This in turn may help to overcome some of the barriers presented by not knowing how to cook, such as easing the time constraints which can lead to readymade meals which are high in energy but low in nutritional value,” Dr Rees concluded.

Study: Ketogenic Diet Combined With Triple Drugs Can Prevent Pancreatic Cancer

Phoenix (Arizona) [US], March 22 (ANI): The new study has suggested that a ketogenic diet, which is low in carbohydrates and protein and high in fat, helps to kill pancreatic cancer cells when combined with a triple-drug therapy.

The findings of the study were published in the journal, ‘Med’. In laboratory experiments, the ketogenic diet decreased glucose (sugar) levels in the tumour, suggesting the diet helped starve cancer. In addition, this diet elevated ketone bodies produced by the liver, which put additional stress on the cancer cells.

By destabilizing the cancer cells, the ketogenic diet created a micro-environment in which the triple-drug therapy was designed by TGen — a combination of gemcitabine, nab-paclitaxel and cisplatin — was more effective at knocking out the tumour, according to the study.

“By limiting glucose availability, the ketogenic diet may promote chemotherapy efficacy,” said TGen Distinguished Professor Daniel D. Von Hoff, M.D., considered one of the nation’s foremost authorities on pancreatic cancer. Dr Von Hoff is one of the study authors and designers of the therapy.

In addition, the ketogenic diet has shown to have a favourable impact on antitumor immunity by inducing pro-inflammatory tumour gene expression, which further weakened cancer.

To test these laboratory findings, researchers initiated a clinical trial of up to 40 patients at five centres nationwide:

1. HonorHealth in Scottsdale
2. USC in Los Angeles, Nuvance Health in Connecticut
3. Atlantic Health System in New Jersey
4. South Texas Accelerated Research Therapeutics in San Antonio.

The clinical trial has tested whether adding a ketogenic diet to triple-drug therapy will increase overall survival in patients with pancreatic cancer. This clinical trial began in late 2020 and was anticipated to continue to accrue to patients through June 2023.

Patients will be randomly assigned to either receive the triple-drug regimen while on a standard diet, while the other half will receive a ketogenic diet and triple-drug therapy. The dietary aspects of the study are being carefully monitored.

“Our laboratory experiments show that a ketogenic diet changes pancreatic cancer metabolism and its response to chemotherapy,” said Haiyong Han, PhD, a Professor in TGen’s Molecular Medicine Division, and one of the study authors and a designer of the study’s experiments.

Study: Right Diet Can Safeguard Against Acute Kidney Injury

Berlin [Germany], March 22 (ANI): A research team has established that four out of six different nutritional strategies prevent acute kidney injury.

The findings of the study were published in the journal ‘Translational Research’. Acute kidney injury is a very common and dangerous disease, often leading to hospitalization and death. As an ageing-associated disease, cases of acute kidney injury have increased rapidly in recent years. Despite the immediate danger to patients, there are currently neither therapeutic nor preventive measures. However, more and more data are available showing how nutrition and especially specific diets can help to protect organs from damaging influences such as insufficient blood flow, infections, side effects of drugs, or surgery. Still, a direct comparison of different diets in the prevention of kidney damage has not been available until now.

The six diets tested are: (1) Fast Mimicking Diet (FMD), also known as mock fasting, (2) ketogenic diet, a high intake of fats and reduced intake of carbohydrates, (3) reduced intake of the branched-chain amino acids valine, leucine, and isoleucine, (4 and 5) two diets with restriction of the sulphur-containing amino acids methionine and cysteine, and (6) calorie restriction with a generally reduced intake of calories.

The researchers were able to show that FMD, sulphur amino acid restriction, and calorie restriction were effective in protecting against kidney damage in animal models. A common feature of all diets is not only the already known lifespan extension in various model organisms but also their availability in human medicine. Their preventive use in the treatment of acute kidney injury can therefore make a substantial contribution as a new therapeutic option for patients.

‘The problem of not having an effective therapeutic approach for acute kidney damage is something we encounter every day in the clinic. We are excited about the great positive effects the diets have in the animal model,’ said Professor Dr Roman-Ulrich Muller, senior physician at the Department II of Internal Medicine at University Hospital Cologne.

In addition, the scientists were able to identify a possible mechanism for how the diets protect against kidney damage.

‘The tested approaches show overlapping changes in the oxidative and hydrogen sulphide (H2S)-dependent degradation of the amino acid cysteine, which is a possible common mechanism of organ protection and enables new pharmacological targets for the treatment of acute kidney injury,’ Dr Felix Kohler, lead author of the study, added.

To be able to apply this approach to kidney protection to the clinic, the interdisciplinary research team consisting of physicians and basic researchers has already initiated a clinical trial at University Hospital Cologne among kidney donors.

Easy Hara Bhara Kebab Recipe

Ingredients

For Green Paste

1 tsp olive oil

½ cup french beans

½ cup green peas

½ no capsicum/ green bell pepper

Other Ingredients

½ cup spinach puree

2 potato, boiled

1 tsp ginger, chopped

1 tsp green chili, chopped

2-3 tbsp corn flour

1 tsp cumin powder

1 tsp coriander powder

1 tsp red chili powder

1 tsp garam masala

Salt to taste

Few cashew nuts

Oil for shallow frying

Process

  • Heat oil in kadhai, add vegetables sauté for a minute.
  • Then add ½ cup of water, cover and cook for 5 minutes on low flame.
  • When vegetables are cooked, put them in a blender and make a fine paste.
  • In another bowl add this prepared paste, spinach puree, potato, ginger, green chili, spices, corn flour and mix well.
  • Take lemon size ball and make tikki. Put one cashewnut on top. Shallow fry them in hot pan from both the sides.
  • Remove and serve hot.

(Recipe By Chef Ranveer Brar)

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Study: Cocoa Flavanol Supplement Shows Promise For Reducing Cardiovascular Risk

Boston [US], March 17 (ANI): According to a large-scale trial led by Brigham and Women’s hospital, a cocoa flavanol supplement and a multivitamin could prevent a 27 per cent lower rate of cardiovascular disease and cancer.

The study was published in the journal, ‘The American Journal of Clinical Nutrition’. “When we look at the totality of evidence for both the primary and secondary cardiovascular endpoints in COSMOS, we see promising signals that a cocoa flavanol supplement may reduce important cardiovascular events, including death from cardiovascular disease,” said Howard Sesso.

“These findings merit further investigation to better understand the effects of cocoa flavanols on cardiovascular health,” he added.

“Previous studies have suggested health benefits of flavanols — compounds in several plant-based foods including cocoa, tea, grapes, and berries,” said Joann Manson.

“COSMOS was not a chocolate trial — rather, it’s a rigorous trial of a cocoa extract supplement that contains levels of cocoa flavanols that a person could never realistically consume from chocolate without adding excessive calories, fat, and sugar to their diet,” he added.

Smaller, short-term trials have found cardiovascular benefits for cocoa flavanols on blood pressure and blood vessel dilation. COSMOS offered the first opportunity to study if a cocoa flavanol supplement might also lead to longer-term reductions in clinical cardiovascular events. Investigators also looked for reductions in the risk of cancer. In addition, the trial was designed to test a common multivitamin in the prevention of cancer and cardiovascular disease.

The primary cardiovascular outcome for the cocoa flavanol intervention was a composite of total cardiovascular events, including heart attacks, stroke, coronary revascularization, cardiovascular death, carotid artery disease, peripheral artery surgery, and unstable angina. More than 21,000 participants were randomized to take daily capsules that contained 500 mg cocoa flavanols (donated by Mars Edge), a multivitamin tablet (donated by GSK Consumer Healthcare), neither or both.

The study found that cocoa flavanols reduced total cardiovascular events by 10 per cent, but this was not statistically significant. However, several secondary analyses provided broader support for a potential benefit of cocoa flavanols on cardiovascular events. First, those receiving the cocoa flavanol supplement had a significant 27 per cent reduction in death from cardiovascular disease.

Second, when the study team took adherence to study pills into account (by looking at those taking their study pills regularly), the team saw a stronger, 15 per cent reduction in total cardiovascular events and a 39 per cent reduction in death from cardiovascular disease. Third, a composite endpoint of major cardiovascular events (heart attacks, strokes, and cardiovascular deaths), although not a trial focus, was also significantly reduced.

The authors noted in their report that their promising results on cocoa flavanols and cardiovascular events warrant cautious interpretation and underscore the need for additional research.

A daily multivitamin had no significant effect on total or individual cardiovascular events. There were no safety concerns for either cocoa flavanols or a multivitamin.

COSMOS concluded after about 3.6 years, which was likely too short to detect whether the supplements could have affected cancer risk. Although a daily multivitamin improved levels of several nutritional biomarkers, it had no significant effect on total invasive cancer, the primary outcome for the multivitamin analyses.

Cocoa flavanols also had no significant effect on total invasive cancer. The authors note that continuing to follow COSMOS participants may help to clarify any longer-term effects on cancer and death. The investigators and collaborators are also leveraging COSMOS to study cognitive decline, falls, eye disease, and other ageing-related outcomes that may be influenced by the supplements.

“Although our study suggests intriguing signals for cardiovascular protection with cocoa flavanols, any health benefits due to taking these supplements will need confirmation in a future trial,” said Manson.

Sesso added, “Our message for consumers is to eat a healthy, balanced diet, rich in natural food sources of flavanols and to stay tuned as we further evaluate other important health outcomes in COSMOS.”

Celebrate Holi 2022 With These Delicious Snacks Recipe

Festive occasions anywhere around the world seem incomplete without good food. We tend to look for easy snack ideas for our menus. Don’t we? And, on the festival of Holi here’s the list of about finger foods that would certainly gift you with maximum taste in minimum ingredients.

1. Bhang Ki Pakori

Let’s hit the Holi list with this recipe that can be prepared in under 30 minutes. Bhang is a popular intoxicating drink savoured during this festivity. However, you can make bhang ki pakodi and enjoy the occasion with your loved ones. Just make some crunchy pakodas dipped in gram flour with a hint of cannabis leaves (bhang). Serve it hot with green chutney.

2. Cheese Balls

Do you love to savour cheese in every form? If yes then try this out once and you’ll not regret it. These indulgent cheese balls are flaky and crispy on the outside, however, they are soft and gooey on the inside. So, without waiting much, cheese lovers can add this recipe for their Holi celebrations.

3. Fried Onion Rings

If you are looking out for really easy cooking ideas, this recipe is made for you. Onion rings dipped in a mouth-watering maida batter, egg mix and covered with crispy bread crumbs spell indulgence. You can prepare this in a jiffy in not more than 15 minutes. Pair it with a nice flavourful chutney and have a good time at home.

 

4. Green Peas Kebab

This makes for an ideal snack for any house parties or social gatherings. This food item is prepared with nutritious green peas, some flour and a bunch of spices all mixed together to create this one. It’s shallow-fried and could be a healthy alternative for snacking on the occasion.

Sweet Delicacies To Lit Up Your Holi Celebration

New Delhi [India], March 15 (ANI): Holi week is here and the countdown has started for celebrating the auspicious festival.

Tales in mythology recount the origins of this festival which is celebrated with colours, forgetting social differences and enjoying good food. With vibrant colours of gulal making the air jazzy, Holi is also a festival when people savour on a gamut of scrumptious sweet dishes. So, if you are planning to treat your family members with signature sweet delicacies, we have several suggestions.

1. Gujiya: It is a signature Holi dish, which is also known as Karanji. These are deep-fried dumplings prepared with maida, or suji with the stuffing of meva, crushed dried fruits, jaggery, and khoya. This appetizing dish is enough to satisfy your taste buds it is accompanied by a hot cup of masala chai (tea).

2. Puran Poli: An authentic Holi sweet, Puran Poli is a sweet buttery flatbread made with chana dal with the stuffing of jaggery, coconut, cardamom, and butter or ghee. When you return home after playing Holi, the heavenly bite of this piping hot scrumptious dish is enough to satisfy your cravings.

3. Bhaang (hemp) laddoos: This is one of the most loved and famous dishes of Holi. To prepare these at home, heat ghee in a pan and then add sugar along with mawa to it. Keep stirring the mixture until the sugar dissolves completely. Add almonds, cashews, pistachios along hemp powder (not too much as it is an intoxicant) on top of the mixture and keep it to cool. When the mixture cools down completely, prepare it in the shape of laddoo balls. Put them in the fridge for two to three hours and enjoy them later.

4. Thandai: Made from full-fat milk, sugar, almonds, kalimirchi, fennel seeds and little saffron, Thandai is also one of the most famous dishes enjoyed on Holi. This cold milk drink is prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, and sugar. You can prepare it in different flavours like coffee, rose, vanilla, or chocolate.

To prepare this dish, first fry all the spices in a pan. After this, keep them soaked in water for approx two hours.

Grind it in a mixer and make a paste. After that add full-cream milk to it. Prepare the liquid by pouring it in a muslin cloth and filtering it. Use rose leaves to garnish and serve chilled.

5. Ras Malai: Known as one of the yummiest sweet dishes to feast on the festival of Holi, Ras Malai is prepared by dipping spongy chenna balls in Rabri milk mixture. To prepare it, pour milk in a thick bottomed pan and heat it over medium flame. When it comes to the boiling point, reduce the flame to low and add saffron strands. Stir it for around 15 minutes. Mix 1-teaspoon of cornflour with 1 tablespoon water and stir to avoid any lumps. Add 3-tablespoons sugar, corn flour-water mixture and 1/4 teaspoon cardamom powder. Cook it until sugar dissolves. Add the chenna balls and chopped dry fruits and cook for 4-5 minutes over a medium flame, so that the chenna absorbs the milk and gets the flavour. Turn off the flame and cool it to room temperature. Place it in the refrigerator for at least 2-3 hours. Serve chilled by garnishing the dish with rose petals or saffron strands.

Now that we have got you all covered, feast and indulge in your favourite delicacies for this Holi and play safe.

The Thali Continues To Evolve

New Delhi [India], March 15 (ANI): There was a time when almost everyone in India ate out of a thali. The word derives from thaal, a large circular tray, and has some connection with thal/sthal–a place. This is where food was traditionally ‘placed’ for consumption. It was a paatra (literally a vessel or container) deriving from the Sanskrit word patra meaning a leaf. The earliest thali was obviously fabricated with leaves. The biodegradable pattal and the banana leaves commonly used as a plate in southern and coastal India remind us of this lineage. Times change and so do our eating habits. Indians gave up metallic thalis and adopted plates of porcelain, melamine, plastic and stainless steel. They also stopped sitting cross-legged on the floor or on low stools and eating with their hands.

Thali was slowly erased from our memory. For the present generation, it has become synonymous with a specific set meal.

Thali meals are prefixed with geographical indicators or a particular community tag. Gujarati, Jain and Madrasi thalis are encountered all over the land. Gujarati thali is vegetarian so is the Jain one that adheres to even stricter commandments eschewing garlic, onion, roots and tubers that grow underground. The Madrasi thali is also vegetarian and comes in two versions: limited and full meals. Catering to North Indian patrons, the Udupi restaurants from Karnataka lost no time in introducing a North Indian thali with paneer, chhole, mah di daal and choice of bread: tandoori roti, paratha or kulcha.

In recent years the non-vegetarian south Indian thali has made a strong debut. Karaikudi-Chettinad recipes from Tamil Nadu and delicacies from Syrian Christian or Mopla Muslim repertoire in Kerala have won a small but loyal clientele. Andhra Pradesh took the lead in showcasing its ultra-hot meat and exceptional seafood in its regional thali. Restaurants like ‘Oh Calcutta’ and ‘6 Bally Gunj’ have popularised culinary classics from East (present-day Bangladesh) and West Bengal with tantalising menus that include fish, fowl and flesh.

The array of thalis that we can choose from is bewildering with prices ranging from twenty rupees to a thousand times more.

The roadside kiosks and pushcarts sell a set thali with two parathas, dahi and achar or three puris and sabzi for 20-30 rupees. Add a fiver and you could have a more substantial meal of four rotis, half a plate of chawal, two vegetables and dal. In between, there are other options, kadhi chawal, rajma chawal, chhole kulche, veg paneer biryani. At the other extreme are multi-starred eateries that offer a unique fine dining experience to their guests foreign. The Taj group was the first to introduce de lux thali in their speciality Indian restaurants a few decades back. There has been no looking back since.

From time to time, a curated thali strives to take on the degustation of classy European eateries. The prices are deterring even for the well-healed–Rs. 7,500 ** excluding the wine pairing. If you like to tipple as you nibble that the bill may well soar to stratospheric heights Rs 15,000 ++ without gratuities. There are compensations. The dishes you eat off are silverware or bell metal at least with gold plated cutlery. Some of the dishes in curated thali are rarely encountered in the public domain. At the Marwar-Mewar-Malwa fest at the Oberoi Delhi Kr. Hemendra Singhji of Bhaisoragarh unveiled Hari Mirch ka Maans, Safed Kathhal, Shikar ke Alu and Malwa Gosht the rustic robust ancestor of the much-hyped Lal Maans.

Some time back a TV channel launched a travel come food show titled ‘Utsav Thali’ hosted by celebrity chef Kunal Kapur. The programme explored different regions of India to rediscover forgotten thalis (vegetarian as well as non-vegetarian) each with a distinct identity and allure of its own. From Trami in the Valley of Kashmir to Bohri thaal in Gujrat and the sadya spread on a banana leaf it was a veritable mouth-watering feast for the eyes.

The greatest joy of eating a thali meal is that it allows the diner to compose his own symphony of tastes and take delight in arranging the course wise sequence as per preference like bespoke tailoring. The katori (small bowls) represent a wide chromatic spectrum that most of the time gives a clue to their taste and pungency of spices.

Some items are hot while others are at room temperature or even cold.

Ratika and Richa two enterprising Marwari sisters from Jaipur have come up with the fascinating idea of shrinking the thali into a pocket friendly ‘platter’ that reminds one of the table d’hote price fixe meals. The Cauldron Sisters as they like to call themselves have assembled/created some unusual thalis: the Parsi thali and Banarasi Thali. The platters priced between Rs. 250-500 come to the table in a handcrafted basket adorned with a piece of handwoven fabric with the edibles in clay pots.

The Thali continues to evolve. Those in search of the Thali Holy Grail can look forward to taste bud tickling multi-sensorial delights on this trail. Is this trend going to have an impact on the preparation and presentation of Indian foods or is there a twist in the tale awaiting us?

Dal Maharani Recipe

Ingredients
For Crushed Paste
1 inch Ginger
3-4 cloves Garlic
2 fresh Green Chillies
½ tsp Salt

For Cooking Dals
1 cup Whole Black Gram – soaked
1 cup Whole Green Moong – soaked
1 cup Chana Dal

Crushed Paste
Salt to taste
Water
½ tsp Turmeric Powder
1 tsp Degi Red Chilli Powder
¼ tsp Coriander Powder
2 heaped tbsp Butter

For Tempering
3 tbsp Ghee
2 Cloves
1 tsp Cumin Seeds
2 medium Onion – chopped
2 tsp Ginger-Garlic Paste
½ tsp Turmeric Powder
½ tsp Degi Red Chilli Powder
¼ tsp Asafoetida
½2 tsp Coriander Powder
2 medium fresh Tomatoes puree
Salt to taste
1 heaped tbsp Butter
2 tbsp fresh Cream

For Garnish
fresh Cream
fresh Coriander Leaves
Process

For Crushed Paste

  • In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.
  • Keep aside for further use.

For Cooking Dals

  • In a press cooker add whole black gram, whole green moong, chana dal, crushed paste, salt, water, turmeric powder, degi red chilli powder, coriander powder, butter and cover the lid and give 3-4 whistles on medium high heat.

For Tempering

  • In a heavy bottom pot heat ghee and add cloves, cumin seeds let them crackle and add onion saute until translucent.
  • Now add garlic-ginger paste saute it along with onion until light brown.
  • Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.
  • Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.
  • Pour the cooked dal from the cooker and mix everything properly by mashing the dal.
  • Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
  • Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.
  • Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.

See Video:

https://youtu.be/uBo3T2Yt3TQ

(Recipe by chef Ranveer Brar)

Study: ‘Nordic Diet Can Reduce The Risk Of Cardiovascular Diseases’

Copenhagen [Denmark], March 11 (ANI): Nordic diet, which consists of berries, veggies, fish, whole grains and rapeseed oil, has been recognised as extremely healthy, tasty and sustainable.

Until now, the health benefits attributed to a Nordic diet by researchers primarily focused on weight loss. But in a new analysis conducted by the University of Copenhagen, researchers found that a Nordic diet can reduce the risk of cardiovascular diseases such as lower blood pressure and high cholesterol levels. The study was published in the journal, ‘Clinical Nutrition’.

“It’s surprising because most people believe that positive effects on blood sugar and cholesterol are solely due to weight loss. Here, we have found this not to be the case. Other mechanisms are also at play,” explained Lars Ove Dragsted, a researcher and head of the section at the University of Copenhagen’s Department of Nutrition, Exercise and Sports.

Together with researchers from Finland, Norway, Sweden and Iceland, Dragsted examined blood and urine samples from 200 people over the age of 50, all with elevated BMI and increased risk of diabetes and cardiovascular disease. The participants were divided into two groups — one provided foods according to Nordic dietary recommendations and a control group on their habitual diet. After six months of monitoring, the result was clear.

“The group that had been on the Nordic diet for six months became significantly healthier, with lower cholesterol levels, lower overall levels of both saturated and unsaturated fat in the blood, and better regulation of glucose, compared to the control group. We kept the group on the Nordic diet weight stable, meaning that we asked them to eat more if they lost weight. Even without weight loss, we could see an improvement in their health,” explained Lars Ove Dragsted.

Instead of weight loss alone, the researchers point to the unique composition of fats in a Nordic diet as a possible explanation for the significant health benefits.

“By analyzing the blood of participants, we could see that those who benefited most from the dietary change had different fat-soluble substances than the control group. These are substances that appear to be linked to unsaturated fatty acids from oils in the Nordic diet. This is a sign that Nordic dietary fats probably play the most significant role for the health effects seen here, which I hadn’t expected,” said Lars Ove Dragsted.

Fats in the Nordic diet come from fish, flaxseeds, sunflower and rapeseed (Canola), among other things. As a whole, they constitute a very beneficial mix for the body, although the researchers have yet to accurately explain why these fats seem to lower both blood sugar and cholesterol levels.

“We can only speculate as to why a change in fat composition benefits our health so greatly. However, we can confirm that the absence of highly processed food and less saturated fat from animals have a very positive effect on us. So, the fat composition in the Nordic diet, which is higher in omega-3 and omega-6 unsaturated fats, is probably a considerable part of the explanation for the health effects we find from the Nordic diet, even when the weight of participants remains constant,” concluded Lars Ove Dragsted.

The Nordic Nutrition Recommendations were adopted by dietary experts in 2012 and will be updated this year.
The diet is adapted to the Nordic countries: Denmark, Sweden, Norway, Finland, Greenland, the Faroe Islands, and Iceland. The diet is based on ingredients that are produced locally and are thereby sustainable.

Recommended foods include vegetables such as peas, beans, cabbage, onions and root vegetables, as well as fruits, including apples, pears, plums and berries. Also recommended are nuts, seeds, whole grains, fish, and shellfish, as well as vegetable oils made from rapeseed, sunflower or flaxseed. Finally, low-fat dairy products are also recommended, as well as a significantly smaller proportion of meat than currently consumed.

The diet contributes to important fatty acids, minerals, vitamins, and plant materials that have a positive effect on our health and, among other things, reduce the risk of blood clots, type 2 diabetes, high blood pressure and cholesterol levels, as well as cardiovascular disease in general.

The researchers stressed that weight loss, which frequently results from a Nordic dietary pattern, remains very important for the diet’s overall health benefits.

“This study simply shows that it is not only weight loss that leads to the benefits of this diet. The unique composition of fats plays an important role as well,” concluded Lars Ove Dragsted.

Cold Coffee, Mocha Frappuccino, Caramel Frappuccino Recipe

Cold coffee can beat any season! Enjoy this classic cold coffee recipe by Chef Kunal Kapur.

Ingredients

1 cup Milk (chilled)

½ tbsp Coffee Powder (instant)

1 scoop (optional) Vanilla ice cream

a pinch Cinnamon powder

a dash Vanilla extract

1 tbsp Sugar

MOCHA FRAPPUCCINO

1½ cups Ice Cubes

2tbsp Chocolate Sauce

½ tbsp Coffee Powder (instant)

1½ tbsp Sugar (powdered)

a dash Vanilla extract

for garnishing Chocolate Sauce

CARAMEL FRAPPUCCINO

FOR CARAMEL SAUCE

½ cup Sugar

a dash Water

1 tsp Lemon juice

1 cup Dairy Cream

1½ tbsp Butter

FOR CARAMEL FRAPPUCCINO

1½ cups Ice Cubes

¾ cup Milk (chilled)

3 tbsp Caramel Sauce

½ tbsp Coffee Powder (instant)

a dash Vanilla extract

¼ cup Whipped Cream

Steps

FOR COLD COFFEE

In a blender add milk, coffee powder (instant), vanilla ice cream, cinnamon powder (optional), vanilla extract, sugar and few ice cubes (optional). Blend it for a minute and remove. Serve it chilled.

FOR MOCHA FRAPPUCCINO

Frappuccino requires lots of ice and the drink has fine crystals throughout the drink. To make a Frappuccino mix together ice cubes, milk, chocolate sauce, coffee powder, sugar and vanilla extract in a blender. Blitz them till ice breaks down into fine crystals. In a chilled glass pour some chocolate sauce on the sides of the glass and then pour the drink. Garnish on top with some more chocolate sauce and serve.

FOR CARAMEL SAUCE

We first get the caramel sauce ready and to do so sprinkle sugar, water, and lemon juice in a pan and gently heat the pan to cook the sugar till gets a nice golden, caramel colour. This will take time so be patient and do not stir with a spoon or spatula, instead swirl the pan so that the sugar caramelises uniformly.

Once the sugar gets a light amber colour remove the pan from fire and add the cream. Make sure that cream is at room temperature when you add it to the hot sugar. Whisk it well and take it back to heat till the sauce thickens and becomes smooth. Now drop in the butter, mix it in and remove the sauce. Let it cool before you use.

FOR CARAMEL FRAPPUCCINO

To make Caramel Frappuccino simply add ice cubes, milk, caramel sauce, coffee powder (instant) and vanilla extract in a blender. Blend till ice breaks into very fine crystals. Remove and pour into a glass. On top pipe whipped cream and pour some caramel sauce over the whipped cream to garnish it. Serve it immediately.

(Recipe By Chef Kunal Kapur)

 

Study: Cocoa Consumption Didn’t Appear To Improve Exercise-Related Digestive Distress

Washington [US], March 6 (ANI): A recent study asserted that long-term daily consumption of cocoa didn’t appear to improve exercise-related digestive issues in male athletes and induced only minimal changes to their gut microbiomes.

The study appeared in the ‘Journal of Agricultural and Food Chemistry’ Performing vigorous or intense exercise can cause digestive upset for some people. The symptoms can include nausea, heartburn, abdominal cramps and diarrhoea. In the worst cases, symptoms are so bad that athletes would stop what they were doing and drop out of competitions.

Previous studies have suggested that long-term cocoa consumption could alleviate these issues because of the tasty substance’s high level of flavonoids. These compounds can enhance antioxidant and anti-inflammatory activity and have been shown to have prebiotic effects on beneficial gut microbes in animal studies.

However, chronic consumption of cocoa powder by humans to reduce exercise-related digestive problems hasn’t been investigated in a standardized way. So, Francois Fenaille, Mar Larrosa, and colleagues wanted to develop a highly controlled but also realistic human trial to assess whether cocoa could help.

Using the gold standard format for human trials, the researchers conducted a randomized, placebo-controlled study of 54 physically fit male athletes who followed a strict training routine over 10 weeks. During that time, participants supplemented their regular diets with either flavonoid-rich cocoa or a placebo starch powder mixed into semi-skim milk, which they drank daily at breakfast.

At the beginning and the end of the training period, the athletes underwent a high-endurance running test. The participants’ gastrointestinal symptoms did not change in either supplementation group, indicating the cocoa did not improve exercise-induced digestive complaints. Finally, the researchers found only slight effects on the composition of the gut microbiome and plasma and faecal metabolites.

Although the athletes’ diets, which included a high amount of fruits and vegetables, could have masked a small effect of the cocoa, the researchers conclude that cocoa is not an effective exercise supplement for suppressing gastrointestinal problems or changing the overall gut microbiome of endurance athletes.

Study: Low-meat, Meat-free Diets Associated With Lower Cancer Risk

Oxford [England], February 24 (ANI): While vegetables like broccoli, onions, cabbage, kale and cauliflower and fruits like oranges, bananas, apples and lemons are known to help in fighting cancer, what about meat? Does eating meat aggravate cancer or help in fighting it? A new study has shed light on this.

According to a study published in the open-access journal ‘BMC Medicine’, eating meat five times or less per week is associated with lower overall cancer risk. Cody Watling and colleagues from the University of Oxford, UK investigated the relationship between diet and cancer risk by analysing data collected from 472,377 British adults who were recruited to the UK Biobank between 2006 and 2010. Participants, who were aged between 40 and 70 years, reported how frequently they ate meat and fish and the researchers calculated the incidence of new cancers that developed over an average period of 11 years using health records.

They accounted for diabetes status and sociodemographic, socioeconomic and lifestyle factors in their analyses. 247,571 (52 per cent) of participants ate meat more than five times per week, 205,382 (44 per cent) of participants ate meat five or less times per week, 10,696 (2 per cent) ate fish but not meat, and 8,685 (2 per cent) were vegetarian or vegan. 54,961 participants (12 per cent) developed cancer during the study period.

The researchers found that the overall cancer risk was 2 per cent lower among those who ate meat five times or less per week, 10 per cent lower among those who ate fish but not meat, and 14 per cent lower among vegetarians and vegans, compared to those who ate meat more than five times per week.

When comparing the incidence of specific cancers with participants’ diet, the authors found that those who ate meat five times or less per week had a 9 per cent lower risk of colorectal cancer, compared to those who ate meat more than five times per week. They also found that the risk of prostate cancer was 20 per cent lower among men who ate fish but not meat and 31 per cent lower among men who followed a vegetarian diet, compared to those who ate meat more than five times per week. Post-menopausal women who followed a vegetarian diet had an 18 per cent lower risk of breast cancer than those who ate meat more than five times per week. However, the findings suggested that this was due to vegetarian women tending to have a lower body mass index (BMI) than women who ate meat.

The researchers cautioned that the observational nature of their study did not allow for conclusions about a causal relationship between diet and cancer risk. Additionally, as UK Biobank dietary data was collected at a single time-point, rather than over a continuous period of time, it may not be representative of participants’ lifetime diets.

The authors suggested that future research could investigate the associations between diets containing little or no meat and the risk of individual cancers in larger populations with longer follow-up periods.

Study: High-fiber Diet Reduces Risk Of Dementia

Tsukuba [Japan], February 24 (ANI): Fiber is something that every dietician suggests for better health. It’s known to be vitally important for a healthy digestive system and also has cardiovascular benefits like reduced cholesterol. Recently, evidence has emerged that fiber is also important for a healthy brain. A new study has opened up about this.

The study was published in the journal ‘Nutritional Neuroscience’. It was led by researchers in Japan and showed that a high-fiber diet is associated with a reduced risk of developing dementia.

“Dementia is a devastating disease that usually requires long-term care,” said the lead author of the study Professor Kazumasa Yamagishi. “We were interested in some recent research which suggested that dietary fiber may play a preventative role. We investigated this using data that were collected from thousands of adults in Japan for a large study that started in the 1980s.”

Participants completed surveys that assessed their dietary intake between 1985 and 1999.

They were generally healthy and aged between 40 and 64 years. They were then followed up from 1999 until 2020, and it was noted whether they developed dementia that required care.

The researchers split the data, from a total of 3739 adults, into four groups according to the amount of fiber in their diets. They found that the groups who ate higher levels of fiber had a lower risk of developing dementia.

The team also examined whether there were differences between the two main types of fiber: soluble and insoluble fibers. Soluble fibers, found in foods such as oats and legumes, are important for the beneficial bacteria that live in the gut as well as providing other health benefits. Insoluble fibers, found in whole grains, vegetables, and some other foods, are known to be important for bowel health. The researchers found that the link between fiber intake and dementia was more pronounced for soluble fibers.

The team had some ideas as to what might underlie the link between dietary fiber and the risk of dementia.

“The mechanisms are currently unknown but might involve the interactions that take place between the gut and the brain,” said Professor Yamagishi. “One possibility is that soluble fiber regulates the composition of gut bacteria. This composition may affect neuroinflammation, which plays a role in the onset of dementia. It’s also possible that dietary fiber may reduce other risk factors for dementia, such as body weight, blood pressure, lipids, and glucose levels. The work is still at an early stage, and it’s important to confirm the association in other populations.”

In many countries today, such as the US and Australia, many people consume less fiber than is recommended by nutritionists. By encouraging healthy eating habits with high dietary fiber, it might be possible to reduce the incidence of dementia.

Study: Food Intake Of Children Driven By Their Dislikes, More Than Likes

Pennsylvania [US], February 23 (ANI): Children often make a fuss about eating especially when they are very young. Hence, it doesn’t come as a surprise when people say, “children eat what they like”. But the results of a new study by Penn State nutritionists and sensory scientists has suggested that when it comes to meals, it is more accurate and more relevant to say, “children do not eat what they dislike.”

The study findings were published in the journal ‘Appetite’. There is an important difference, according to lead researcher Kathleen Keller, associate professor in the departments of Nutritional Sciences and Food Science, who conducted an experiment involving 61 children ages 4-6 years to assess the relationship between their liking of foods in a meal and subsequent intake. The research revealed that when presented with a meal, disliking is a stronger predictor of what youngsters eat than liking.

“In other words, rather than high-liking driving greater intake, our study data indicate that lower-liking led children to avoid some foods and leave them on the plate,” she said. “Kids have a limited amount of room in their bellies, so when they are handed a tray, they gravitate toward their favourite thing and typically eat that first, and then make choices about whether to eat other foods.”

Study co-author John Hayes, professor of food science and director of the Sensory Evaluation Center in the College of Agricultural Sciences, put it another way.

“For 50 plus years, we’ve known liking and intake are positively correlated, but this often leads to the mistaken assumption that if it tastes better, you will eat more,” he said. “Reality is a bit more nuanced. In adults, we know that if you really like a food, you may or may not eat it. But if you don’t like it, you’ll rarely or never eat it. These new data show the same pattern is true in young kids.”

Children participated in two identical laboratory sessions in the study conducted in Keller’s Children’s Eating Behavior Laboratory in the College of Health and Human Development, where seven foods — chicken nuggets, ketchup, potato chips, grapes, broccoli, cherry tomatoes and cookies — were included on a tray. Also included were two beverages, fruit punch and milk.

Before eating the meals, children were asked to rate their liking of each food on the following five-point scale — Super Bad, Bad, Maybe Good-Maybe Bad, Good and Super Good. After the children had eaten as much of the meal as they wanted, the researchers weighed what they ate and compared the results with what the kids said they liked and disliked. The correlations were striking.

In the study, the researchers reported that the relationship between liking and intake was not strong for most of the foods. For instance, only liking for potato chips, grapes, cherry tomatoes and fruit punch was positively associated with the amount consumed. But no associations were found between liking and intake of other meal items.

However, there was a strong correlation between consumption — or non-consumption in this case — and the foods the children said they didn’t like. At a multi-component meal, rather than eating what they like, these data are more consistent with the notion that children do not eat what they dislike, the researchers concluded.

Even at a young age, children’s food choices are influenced by their parents and peers, Keller pointed out. So, people need to be careful with assumptions about what truly is driving their behaviour when they sit down to eat a meal.

“They pick up on what is said around the table about what foods are good, and while that may not actually correspond to kids eating them, they are taking it all in, and that’s affecting their perceptions of foods,” she said. “Milk is a good example of that — for some families, there may be a health halo effect around milk. Kids learn from an early age that drinking milk will give them a strong body, so they may drink milk even if it’s not their favourite beverage.”

As children in the United States continue to consume insufficient amounts of vegetables, the findings of research projects such as this one are of great interest to parents, many of whom struggle to get their kids to eat vegetables, Keller believes. Parents want to know how they can improve their kids’ nutrition.

“Some parents struggle with kids who are very picky eaters,” she said. “That can cause long-term nutrition issues and creates a lot of stress for the family. I think picky eating is one of the most common complaints that I hear from parents — ‘How do I get my child to accept more foods? How do I make the dinner experience better and easier for my family?'” 

Does Eating Vegetables Protect Against Cardiovascular Diseases? Study Says No

Oxford [England], February 21 (ANI): Since childhood, we have been told that a sufficient intake of vegetables is essential for maintaining a balanced diet and avoiding a wide range of diseases. But does a diet rich in vegetables also lower the risk of cardiovascular disease (CVD)? Unfortunately, researchers from the Nuffield Department of Population Health at the University of Oxford, the Chinese University of Hong Kong, and the University of Bristol found no evidence for this.

The large-scale new study was published in ‘Frontiers in Nutrition’. That the consumption of vegetables might lower the risk of CVD might, at first sight, seem plausible, as their ingredients such as carotenoids and alpha-tocopherol have properties that could protect against CVD. But so far, the evidence from previous studies for an overall effect of vegetable consumption on CVD has been inconsistent.

The results from the powerful, large-scale study showed that higher consumption of cooked or uncooked vegetables is unlikely to affect the risk of CVD. They also explained how confounding factors might have explained previous spurious, positive findings.

“The UK Biobank is a large-scale prospective study on how genetics and environment contribute to the development of the most common and life-threatening diseases. Here we make use of the UK Biobank’s large sample size, long-term follow-up, and detailed information on social and lifestyle factors, to assess reliably the association of vegetable intake with the risk of subsequent CVD,” said Prof Naomi Allen, UK Biobank’s chief scientist and co-author on the study.

The UK Biobank followed the health of half a million adults in the UK by linking to their healthcare records. Upon their enrollment in 2006-2010, these volunteers were interviewed about their diet, lifestyle, medical and reproductive history, and other factors.

The researchers used the responses at enrollment of 399,586 participants (of whom 4.5 per cent went on to develop CVD) to questions about their daily average consumption of uncooked versus cooked vegetables. They analyzed the association with the risk of hospitalization or death from myocardial infarction, stroke, or major CVD. They controlled for a wide range of possible confounding factors, including socioeconomic status, physical activity, and other dietary factors.

Crucially, the researchers also assessed the potential role of ‘residual confounding’, that is, whether unknown additional factors or inaccurate measurement of known factors might lead to a spurious statistical association between CVD risk and vegetable consumption.

The mean daily intake of total vegetables, raw vegetables, and cooked vegetables were 5.0, 2.3, and 2.8 heaped tablespoons per person. The risk of dying from CVD was about 15 per cent lower for those with the highest intake compared to the lowest vegetable intake. However, this apparent effect was substantially weakened when possible socio-economic, nutritional, and health- and medicine-related confounding factors were taken into account. Controlling for these factors reduced the predictive statistical power of vegetable intake on CVD by over 80 per cent, suggesting that more precise measures of these confounders would have completed explained any residual effect of vegetable intake.

Dr Qi Feng, a researcher at the Nuffield Department of Population Health at the University of Oxford, and the study’s lead author said, “Our large study did not find evidence for a protective effect of vegetable intake on the occurrence of CVD. Instead, our analyses show that the seemingly protective effect of vegetable intake against CVD risk is very likely to be accounted for by bias from residual confounding factors, related to differences in socioeconomic situation and lifestyle.”

Feng et al. suggested that future studies should further assess whether particular types of vegetables or their method of preparation might affect the risk of CVD.

The last author Dr Ben Lacey, Associate Professor in the department at the University of Oxford, concluded: “This is an important study with implications for understanding the dietary causes of CVD and the burden of CVD normally attributed to low vegetable intake.

However, eating a balanced diet and maintaining a healthy weight remains an important part of maintaining good health and reducing risk of major diseases, including some cancers.

It is widely recommended that at least five portions of a variety of fruits and vegetables should be eaten every day.”

Corn Poha Recipe 

This poha is loaded with corns, onions and things that will make its taste go up a level. However, the addition of special corn sets it apart from other poha recipes. Let’s check out the recipe:

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Ingredients for Corn Poha

  • Sweet corn kernels 1 cup
  • Pressed rice (poha) 1 1/4 cups
  • Onions 2 medium
  • Fresh coriander sprigs 5-6 + to garnish
  • Green chillies 3
  • Oil 1 -2 tablespoons
  • Mustard seeds 1 teaspoon
  • Cumin seeds 1 teaspoon
  • Asafoetida (hing) 1/4 teaspoon
  • Curry leaves 6-8
  • Salt to taste
  • Turmeric powder 1/4 teaspoon
  • Sugar a pinch

Method

Step 1

Boil sufficient water in a deep non-stick pan, add corn kernels and cook them for 5 minutes.

Step 2

Chop onions. Chop coriander leaves. Chop green chillies roughly. Put the pressed rice in a sieve, pour water over it and wash it thoroughly. Set aside for 10-15 minutes.

Step 3

Drain the sweet corn kernels and set aside.

Step 4

Heat oil in a non-stick pan, add mustard seeds and let then splutter. Add cumin seeds and asafoetida, curry leaves, green chillies and onions, mix everything well. Add salt, mix well, cover and cook on medium heat for 2-3 minutes.

Step 5

Reduce heat, add turmeric powder, sugar and corn kernels and mix well.

Step 6

Add pressed rice and coriander leaves and mix. Sprinkle some water on top, mix, cover and cook on low heat for 5 minutes.

Step 7

Transfer into a serving bowl, garnish with a coriander sprig and serve hot.

(Recipe By Chef Sanjeev Kapoor)

Instant Oat Dosa Recipe

You can start your day with this tasty, healthy, delicious instant oat dosa and team it with delicious tomato chutney. This recipe is suitable for breakfast, lunch, or dinner.

Prep time – 20mins

Cooking time – 30mins

(Serves – 2)

Ingredients

For Instant Dosa Batter

Oats – ½ cup

Water – ½ cup

Urad Dal (without skin) – 1½ tbsp

Methi dana soaked (fenugreek) – ¼ tsp

Green chilli chopped – 1no

Onion chopped – ¼ cup

Curry Leaves – a handful

Ginger chopped – 2tsp

Cumin (optional) – 1 tsp

Salt – to taste

Sugar – 1tsp

For Tomato Chutney-

Dry Red Chilli – 3no

Cumin – 2tsp

Chana dal – 1tbsp

Urad dal – 1tbsp

Coconut grated – 1cup

Ginger chopped – 2tsp

Green chilli chopped – 1no

Curry Leaves – a handful

Water – a dash

Oil – ¼ cup + 2tbsp

Heeng (asafoetida) – ½ tsp

Kashmiri Chilli powder – 2tsp

Coriander powder – 1tbsp

Salt – to taste

Tomato chopped – ½ cup

Tomato Puree (fresh) – 1cup

Jaggery – 2tbsp

Curry leaves – a handful

Steps

For oats batter

Add 4 cups of water to the oats and let it sit on the side for 5 minutes. Then stir them up and skim off the milk water on top. Add 4 cups of fresh water, stir and strain it through a sieve. Keep aside.

In the meantime heat a pan and add urad dal to lightly dry roast it for 2-3 minutes. Remove to a plate, let it cool and then dry grind it to a powder.

Oats dosa

Add the oats in a mixer grinder along with methi, green chillies, onion, curry leaves, ginger and water. Grind it to a fine paste and remove to a bowl. Add salt, sugar and urad dal powder keep aside till we prepare our south indian style tomato chutney. Make sure to have a thick but pouring consistency of the dosa batter. Add some more water if it is too thick.

FOR THE CHUTNEY

Heat a pan aNd dry roast dry red chillies, cumin, chana dal and urad dal till the lentils are light brown. At this stage add coconut, ginger, chillies and curry leaves. Toss them for 3mins on high flame. Remove it to a mixer grinder and add a dash of water. Grind it ot a paste and keep aside.

Heat the pan again and pour oil. Once the oil I shot add heeng, stir and add the paste. Cook the paste till the oil oozes out front he sides. Add Kashmiri chilli powder, coriander powder, salt, tomato chopped and tomato puree. Now cook till the tomatoes are well cooked. This will take about 5-8mins. Add jaggery and curry leaves. Remove and let it cool and serve it with instant dosa.

Recipe by Chef Kunal Kapur

Spinach Cheese Paratha Recipe

Everyone likes hot, crispy and spicy paratha with their favourite accompaniments like curd, pickle and salad. Here is a quick recipe of spinach cheese paratha that you can try making in the morning or for a quick dinner tonight.

Ingredients

1 cup all purpose flour

1 cup wheat flour

Salt, black pepper, oregano, paprika

1 tsp chopped garlic

1/2 cup chopped onions

250 gm chopped spinach

Mozzarella Cheese

Method

In a bowl, add all purpose flour, wheat flour, water and a pinch of salt to prepare dough.

Heat some oil in a wok and add garlic, chopped onion and salt as per taste. Cook till it turns translucent.

Add spinach. Add 1 tsp black pepper 1 tsp oregano, 1 tsp paprika. Cook till spinach is wilted. Add 1 cup mozzarella cheese after spinach is cooled down.

Divide the dough into balls. Roll it a bit and put the stuffing and close it in a square shape. Roll it again. Heat a tawa and cook on both sides using oil or ghee. Serve it hot.

(Recipe by Chef Pankaj Bhadouria)

Mumbai Bhel Puri Recipe

Missing the evening beachside or street side Bhel ? Here is the delicious recipe by Chef Ranveer Brar.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serving: 4

Ingredients

For Tamarind Chutney
2 tbsp Tamarind, soaked,
1½ cup Water
1 Dry Red chilli, deseeded & soaked
4 tbsp Jaggery
6-8 Dates, seedless
Salt to taste
¼ tsp Asafoetida

For Garlic Chilli Chutney
15-20 Byadgi Dry Red chillies, soaked & deseeded
12-15 cloves Garlic
2 tbsp Peanut oil (optional)

For Dry Green Chutney
1 small bunch Coriander leaves
Salt to taste
2 fresh Green chillies
A few Mint leaves
¼ cup roasted Brown Chana

For Mumbai Bhel Mixture
2 cups Puffed rice, lightly roasted
4 tbsp Peanut,
⅓ cup Fried masala dal
⅛ cup Chana jor garam

For Sukhi Mumbai bhel
1 cup Mumbai bhel minutes
1 tbsp Coriander leaves chopped
½ medium Onion, chopped
½2 medium Tomato, chopped
” medium Potatoes, boiled & chopped
1 fresh Green chilli, chopped
½ tsp Degi red chilli powder
¼ tsp Dried Mango powder
” small Lemon juice
1 tbsp Dry Green chutney
1 tbsp Sev
2-3 Fried Puri

For Geli Mumbai bhel
1 cup Mumbai bhel mixture
1 tbsp Coriander leaves chopped
½ medium Onion, chopped
½ medium Tomato, chopped
½ medium Potatoes, boiled & chopped
1 fresh Green chilli, chopped
½ tsp Degi red chilli powder
¼ tsp Dried Mango powder
” small Lemon juice
1 tbsp Dry Green chutney
1 tsp Garlic chilli chutney
2-3 tbsp Tamarind chutn
2 tbsp Sev
2-3 Fried Puri

Process

For Tamarind Chutney

In a pan add strained tamarind pulp, water, dry red chilli, jaggery, dates, salt, asafoetida and boil it for 15-20 minutes on medium heat. Once boiled, grind it properly using a hand blender and keep aside for further use.

For Garlic Chilli Chutney

In a grinder jar add soaked byadgi dry red chillies, garlic, and grind into a fine paste. Keep aside for further use.

For Dry Green Chutney

In a grinder jar add coriander leaves, green chillies, salt, a few mint leaves, roasted brown chana and grind it into a fine powder. Keep aside for further use.

For Mumbai Bhel Mixture

In a bowl add puffed rice, peanuts, fried masala dal, chana jor garam and mix everything properly and keep aside for further use.

For Sukhi Mumbai bhel

In a bowl add mumbai bhel mixture, coriander leaves, onion, tomato, potato, green chilli, degi red chilli powder, dry mango powder, lemon juice, dry green chutney and mix everything properly. Now put it in a paper cone and garnish with sev and fried puri.

For Geli Mumbai bhel

In a bowl add mumbai bhel mixture, coriander leaves, onion, tomato, potato, green chilli, degi red chilli powder, dry mango powder, lemon juice, dry green chutney, garlic chilli chutney, tamarind chutney and mix everything properly.

Now put it in a paper cone and garnish with sev and fried puri.

Non-Alcoholic Beer? Researchers Have Developed One That Tastes Just Like Regular Beer

Copenhagen [Denmark], February 14 (ANI): Anyone who has been an avid viewer of Harry Potter would know that the trio’s favourite drink was the non-alcoholic beverage, ‘Butterbeer’.

Now, researchers have found a way to brew non-alcoholic beer that tastes just like regular beer. Even better, the method is far more sustainable than the existing brewing techniques.

The study was published in ‘Nature Biotechnology’. Even though sales of non-alcoholic beer have risen substantially in Denmark and Europe in the last couple of years, there are still many people that won’t follow the healthy trend because they find the taste not to be quite as good as that of regular beers.

Some people find the taste to be flat and watery and this has a natural explanation, according to Sotirios Kampranis, a Professor at the University of Copenhagen.

“What non-alcoholic beer lacks is the aroma from hops. When you remove the alcohol from the beer, for example by heating it up, you also kill the aroma that comes from hops. Other methods for making alcohol-free beer by minimizing fermentation also lead to poor aroma because alcohol is needed for hops to pass their unique flavour to the beer,” he said.

But now, Kampranis and his colleague Simon Dusseaux – both founders of the biotech company EvodiaBio – have cracked the code of how to make non-alcoholic beer that is full of hop aroma.

“After years of research, we have found a way to produce a group of small molecules called monoterpenoids, which provide the hoppy-flavour, and then add them to the beer at the end of the brewing process to give it back its lost flavour. No one has been able to do this before, so it’s a game changer for non-alcoholic beer,” said Sotirios Kampranis.

Instead of adding expensive aroma hops in the brewing tank, just to “throw away” their flavour at the end of the process, the researchers turned baker’s yeast cells into micro-factories that can be grown in fermenters and release the aroma of hops, they stated in the study.

“When the hop aroma molecules are released from yeast, we collect them and put them into the beer, giving back the taste of regular beer that so many of us know and love. It actually makes the use of aroma hops in brewing redundant, because we only need the molecules passing on the scent and flavour and not the actual hops,” explained Sotirios Kampranis.

On top of improving the taste of non-alcoholic beer, the method is also far more sustainable than the existing techniques, according to the researchers.

First of all, aroma hops are mainly farmed on the west coast of the U.S., which caused the need for extensive transportation and cooling down the crops in refrigerators.

Secondly, hops demand lots of water – more accurately you need 2-7 tons of water to grow one kilogram of hops. This combined makes it a not very climate-friendly production.

“With our method, we skip aroma hops altogether and thereby also the water and the transportation. This means that one kilogram of hops aroma can be produced with more than 10.000 times less water and more than 100 times less CO2,” said Sotirios Kampranis.

The researchers are pleased to be able to contribute to a much healthier lifestyle and hope that their new invention will help more people cut down on alcohol because now they will have equally delicious alternatives.

“Long term, we hope to change the brewing industry with our method – also the production of regular beer, where the use of aroma hops is also very wasteful,” concluded Sotirios Kampranis.

Gobi Manchurian Recipe

Make the best and super delicious Gobi Manchurian recipe at home with this simple recipe. Check out the recipe below:

GOBI MANCHURIAN
Preparation time : 15 minutes
Cooking time: 20-25 minutes
Servings: 2

Ingredients
1 medium Cauliflower – cut in florets
Salt to taste
2 tbsp Corn-starch

For Batter
1 tsp Ginger-Garlic Paste
Salt to taste
¼ cup Refined Flour
¼ cup Corn-starch
½2 tsp Black Pepper Powder
½ tsp Degi Red Chilli Powder
Water

For Sauce
2 tbsp
1 inch Ginger – chopped
2-3 cloves Garlic – chopped
1 medium Onion – diced
1 medium Capsicum – diced
1 fresh Green Chilli -chopped
1 stalk Celery – chopped
1 tbsp Soya Sauce
2 heaped tbsp Tomato Ketchup
Water
2 tbsp Coriander Leaves – chopped
1 tbsp Spring Onion – chopped
¼ cup corn-starch slurry

For Garnish
Fresh Spring Onion

Process

For Fried Cauliflower

  • In a bowl add cauliflower, salt, corn-starch and mix it properly.
  • Meanwhile heat oil for frying in a kadai.
  • Then add these coated cauliflower in the prepared batter and deep fry in medium hot oil until golden brown and crispy.
  • Remove on an absorbent paper and keep aside for further use.

For Batter

  • In a bowl add ginger-garlic paste, salt, refined flour, corn-starch or arrowroot, black pepper powder, degi red chilli powder, water and mix to make flowy thick batter.

For Sauce

  • In a wok or kadai heat oil and add ginger, garlic saute for a minute.
  • Now add onion, capsicum, green chillies, celery and saute for 2 minutes.
  • Then add soya sauce, tomato ketchup, water, coriander leaves, spring onion saute once and add corn-starch slurry mix and cook for semi thick sauce.
  • Now add the fried cauliflower in it and mix it once and serve hot or add the sauce in the serving plate and place the fried cauliflower on it and garnish with spring onion.

(Recipe by Chef Ranveer Brar)

Chicken Burger Recipe

Are you tired of eating dry and boring chicken burgers? Let’s try this ‘Chicken Burger’ recipe, that is juicy, moist, cheesy and crispy. It’s the weekend so what’s better than trying this recipe at home!

Ingredients:

Chicken leg mince – 500gms
Ginger chopped – 1tbsp
Garlic chopped – 1tbsp
Salt – to taste
Chilli Flakes – 2tsp
Green chilli chopped – 1no
Cheese (processed) grated – ½ cup
Garam Masala – ½ tsp
Oil – 2tbsp
Mint leaves chopped – 2tbsp
Coriander chopped – handful

For Garlic Chilli Sauce
Mayonnaise – ½ cup
Cheese spread – ¼ cup
Garlic chopped – ½ tsp
Milk/water- 3tbsp
Chilli flakes – 1tbsp
Kasoori Methi Powder – a pinch

For Assembling
Burger buns – 4nos
Butter – 4tbsp
Mustard sauce – 2tbsp
Tomato slice – 4nos
Onion slice – 4nos
Cheese slice – 4no
Salad leaf – 4no
Gherkin Slice – 12no
French fries or potato wedges – handful

Steps:

Take the chicken mince a big mixing bowl and add in the chopped ginger and garlic, salt, chilli flakes, chopped green chilli, grated cheese, garam masala, oil, mint and coriander leaves. Mix this well.

To make the patties, portion out the mixture according to your choice of size, press to remove any air bubbles and roll into balls. Shape the balls into a patty,. Make sure the diameter of the patty is a little bigger than that of the buns as the patty will shrink during cooking.

To cook the patties, heat oil in a pan over medium heat. Heat the pan well before placing the patties on it. Flip the patty once it is half way cooked and develops a brown colour at the bottom. Cover with a lid and lower the heat. Cook until the patties are well cooked till the center. Remove from heat and keep aside to assemble.

FOR CHILLI GARLIC SAUCE
To make the garlic sauce, take the mayonnaise in a mixing bowl and add in the cheese spread, chopped garlic, milk or water, chilli flakes and kasoori methi. Mix well and reserve for assembly.

FOR ASSEMBLING THE BURGER

Start by cutting the burger buns from the center. Spread butter on each side of the cut. On a hot pan brown the buttered side of the buns by pressing slightly until the buttered side is crispy. To assemble but the bottom half of the bun and spread a little mustard. Next, put a salad leaf on top of it and then the chicken patty. Top it with sliced onions, tomatoes, gherkin, garlic chilli sauce and cheese slice.

Finish by topping up with some pepper and the top half of the bun. Serve with some extra garlic chilli sauce and a side of French fries or potato wedges.

(Recipe by Chef Kunal Kapur)

Study: Changing Diet Could Add Up To A Decade Of Life Expectancy

Bergen [Norway], February 9 (ANI): Our elders unsurprisingly lived up to eighty years and more, even without much medication or hospitalization, while the youth nowadays grapple with heart diseases, diabetes, obesity, blood pressure and whatnot. But, according to a new study, a young adult could add more than a decade to their life expectancy by changing their diet from a typical Western diet to an optimized diet that includes more legumes, whole grains and nuts, and less red and processed meat.

The study was published in ‘PLOS Medicine’ by Lars Fadnes of the University of Bergen, Norway, and colleagues. For older people, the anticipated gains to life expectancy from such dietary changes would be smaller but still substantial.

Food is fundamental for health and, globally, dietary risk factors are estimated to lead to 11 million deaths and 255 million disability-adjusted life-years annually.

In the new study, researchers used existing meta-analyses and data from the Global Burden of Diseases study to build a model that enables the instant estimation of the effect on life expectancy (LE) of a range of dietary changes. The model was also available as a publicly available online tool called the Food4HealthyLife calculator (https://food4healthylife.org/).

For young adults in the United States, the model estimated that a sustained change from a typical Western diet to the optimal diet beginning at age 20 would increase LE by more than a decade for women (10.7 [uncertainty interval 5.9-14.1] years) and men (13.0 [6.9-17.3] years).

The largest gains in years of LE would be made by eating more legumes (females: 2.2 [1.0-3.4]; males: 2.5 [1.1-3.9]), more whole grains (females: 2.0 [0.7-3.3]; males: 2.3 [0.8-3.8]), and more nuts (females: 1.7 [0.8-2.7]; males: 2.0 [1.0-3.0]), less red meat (females: 1.6 [0.7-2.5]; males: 1.9 [0.8-3.0]) and less processed meat (females: 1.6 [0.7-2.5]; males: 1.9 [0.8-3.0]).

Changing from a typical diet to the optimized diet at age 60 years could still increase LE by 8.0 (4.8-11.2) years for women and 8.8 (5.2-12.5) years for men, and 80-year-olds could gain 3.4 years (females: 2.1-4.7 and males: 2.1-4.8) from such dietary changes.

“Understanding the relative health potential of different food groups could enable people to make feasible and significant health gains,” the authors said. “The Food4HealthyLife calculator could be a useful tool for clinicians, policy makers, and lay-people to understand the health impact of dietary choices.”

Fadnes added, “Research until now have shown health benefits associated with separate food group or specific diet patterns but given limited information on the health impact of other diet changes. Our modelling methodology has bridged this gap.”

Basant Panchami 2022: Delicious Dishes To Celebrate The Festival Of Spring

New Delhi [India], February 4 (ANI): People are gearing up with full enthusiasm to welcome spring with the festival of Basant Panchami that will be celebrated on February 5 this year.

Associated with the colour yellow, Basant Panchami also known as ‘Vasant Panchami’, is celebrated on the fifth day of Magh Shukla in accordance with the Hindu traditional calendar.

The day also marks the start of preparation for Holika and Holi, which occurs nearly 40 days later.

This occasion marks the day to worship goddess Saraswati who is the deity of knowledge, music, and arts. The colour yellow holds a great significance on this day, as it is regarded as the colour of knowledge. It also signifies the ripening of crops.

Since yellow plays a significant role on this day, the flowers and foods offered to the deity too are yellow in colour.

Indian festivals are incomplete without traditional sweets. Here, we have compiled a list of some that can be relished on the day of Basant Panchami:

1. Kesar Sheera Poori: Sheera, also known as sooji ka halwa is the most common traditional Indian pudding that is made with semolina, ghee, sugar, cashews and raisins. The dish is prepared by cooking ghee roasted semolina with milk (or water), sugar, and cardamom powder. For the occasion of Basant Panchami, mix Kesar (saffron) diluted milk or water to the batter to give the pudding a yellow colour. Serve with hot piping deep-fried pooris.

2. Zarda rice: The most popular or can say the most important dish of Basant Panchami is Zarda rice. Also known as ‘meethe chawal’, this dish is prepared with basamati rice, nuts, saffron and sugar. Few people also add yellow food colour to the rice, to give a kesari colour to the dish. Zarda rice recipe is dry in its nature. Half-cooked basmati rice is added in sugar, ghee and roasted dry fruits. The mixture is then cooked until the sugar melts and the rice gets cooked completely. Serve the dish hot garnished with a few chopped nuts.

3. Dhokla: Known as one of the healthiest and yummiest snacks, Dhokla is prepared with a fermented batter of rice and chana dal. Baking soda is added to the batter to make it fluffy.

To achieve a cake-like batter avoid using lots of water and don’t let it sit for a long time. The dish is usually prepared by steaming, but it can also be prepared in a microwave, oven or pressure cooker.

For the yellow colour, use a pinch of turmeric; as turmeric reacts with baking soda, giving your dish a red colour. You can also add yellow food colour to the batter. Serve with a tempering (tadka) of mustard seeds, coriander leaves and split green chillies.

4. Boondi Ladoo: Boondi Ladoo are the sweet spherical dessert dish made by combining (boondi)– tiny bits of fried and sugar-soaked batter made with gram flour or besan. White muskmelon seeds are also used to garnish the ladoos. While cooking the boondi, make sure your sugar syrup is not thick as it will not be absorbed by the fried bit, making the boondi turn hard and rubbery. With that texture, you won’t be able to bind the boondi and the laddoos will not get a proper spherical shape.

5. Kesar kheer: Counted as one of the top mouth-watering milk items, Kheer is prepared by boiling milk, sugar or jaggery, rice, dry fruits and cardamom. It is usually white in colour, but for the special occasion of Basant Panchami, add saffron and mawa/khoa to it. Saffron will give the kheer a bright yellow colour and mawa will give kheer a kulfi like texture.

Apart from these lip-smacking dishes, people also prepare Rajbhog, khichdi, and other dishes that are yellow in colour. The food is first offered to the deity for bhog and then distributed among devotees celebrating the occasion. 

Chicken Lollipops Recipe

Chicken lollipop is an hors d’oeuvre popular in Indo-Chinese cuisine. A chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce. Let’s check out the recipe below:

Ingredients

For chicken wings

  • 12-14 chicken wings
  • 1 tbsp ginger garlic paste
  • 1 tsp garlic powder
  • 1 tsp red chili powder
  • ½ tsp black peppercorn powder
  • salt to taste
  • 1 tbsp corn flour
  • oil to deep fry

For Szechuan Sauce

  • 1 tbsp oil
  • 1 tbsp garlic, chopped
  • 1 tbsp ginger, chopped
  • 1 tbsp celery, chopped
  • 1 medium onion, chopped
  • salt to taste
  • 1 tsp black pepper powder
  • ½ cup kashmiri red chili paste
  • 1 cup tomato ketchup
  • 1 tbsp sugar
  • 1 tbsp vinegar

Process

For chicken wings

  • In the mixing bowl add chicken wings, ginger garlic paste, garlic powder, salt, pepper, corn flour and red chili powder; mix well. Marinate for 2-3 hours.
  • Heat oil in kadhai and deep fry marinated wings until golden brown and crisp.
  • Remove and serve hot with szechuan sauce.

For Szechuan Sauce

  • For sauce heat oil in sauce pan and saute ginger, garlic and celery until turn light brown in color.
  • Add kashmiri red chili paste and saute for 3-4 minutes. Adjust seasoning.
  • Now add tomato ketchup and saute until it starts leaving oil from the edges.
  • when sauce is ready then keep aside.

(Recipe By Chef Ranveer Brar)

Chilli Idli Recipe

Chilli Idli is a delicious vegetarian snack prepared with leftover idli and vegetables stir-fried in Indian Chinese sauce. It is a quick and easy recipe, making it a great option to include in the menu at any party.

Ingredients of Chilli Idli

  • 6-7 Idli
  • 1 large Onion (Cubed)
  • 1 medium Capsicum
  • 3-4 Green Chillies (Chopped)
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Garlic (Chopped)
  • 1 tsp Black Pepper
  • to taste Salt
  • 1 tbsp Red Chilli Sauce
  • 1 tbsp Soya Sauce
  • 1 tbsp Vinegar
  • 2 tbsp Corn Starch
  • 1 tbsp Maida
  • Oil as required

Steps

1. You can use leftover idli or you can also use fresh idli to make chilli idli.

2. Take idlis and cut them into the desired shape. Make a thin batter by mixing corn starch, all-purpose flour, salt, pepper, and ginger garlic paste in a bowl.

3. Heat oil in a pan, coat the idlis well in the batter and fry them in oil till they turn crispy golden.

4. After this, heat oil in another pan, add finely chopped garlic, green chili and onion and fry it lightly.

5. Add capsicum, black pepper and a little salt to it. Now add red chili sauce, ketchup, vinegar and soy sauce to it.

6. Cook all these things for a few seconds. Add corn starch liquid to it and mix. After this add fried idli and mix it well. Serve garnished with green onions.

Tips And Tricks To Make Perfect ‘Mirchi Ka Achar’

Pickles in India hold an important place and refer to a variety of recipes that can be enjoyed with bread and rice or simply as a snack dip. Are you also craving some achar this season? Try whipping up mirchi ka achar to spice up your winter meals and snacks. But wait? Do you know there are some mistakes you should avoid while making this spicy chilli pickle? Chef Kunal Kapoor has brought to us a range of tips to help us make the perfect mirchi ka achar.

Chef Kunal Kapur shared the following tips if you are making Mirchi ka achar:


1) While you prepare any pickle, this is the first and foremost thing you need to keep in mind. The main ingredient of the pickle has to be extremely dry when you use it. Remove the water nicely before you use it. Water plays the role of an enemy for pickles, Kunal added.

2) Always remember that the flavours inside a pickle take time to blend in. It’s a combination of various ingredients that take time to mix properly. So, if you make a pickle now, you can consume it 6-7 hours later.Ads by 

3) For Mirchi ka achar, remember that it’s a pickle, not a chilli curry. That’s why I turn off the stove before adding chillies into the preparation. This is to ensure that the chillies get tender in the remaining heat and release their flavour.

4) After some days, you’ll notice that the level of the pickle (if you’ve stored it in a jar or a container) is coming down. Well, that’s because the chillies are getting tender and releasing the flavours (water) slowly.

Let us know if these tips have worked for you.

Study Finds Food Labelling Lacking In Online Grocery Retailers

New York [US], January 31 (ANI): A new study has found that online food retailers do not consistently display nutrition information on their websites and laws are lagging behind in mandating the same labelling required for foods sold in stores.

The study has been published in the ‘Public Health Nutrition Journal’. “Information required to be provided to consumers in conventional grocery stores is not being uniformly provided online — in fact, it only appears on roughly a third of the online grocery items we surveyed,” said Jennifer Pomeranz, an assistant professor of public health policy and management at the NYU School of Global Public Health and lead author of the study.

“Our study shows that the online food shopping environment today is a bit of a ‘Wild West,’ with the incomplete and inconsistent provision of required nutrition information to consumers,” said Dariush Mozaffarian, dean of the Friedman School and the study’s senior author.

“Online shopping will only continue to grow, and this creates an excellent opportunity to positively influence consumers to make healthy and safe choices. We need to leverage this chance to help make progress against the nutrition-related health crisis in this country,” he added.

Online grocery shopping was already rapidly growing before COVID-19 emerged, but the pandemic has greatly accelerated its use. From 2019 to 2020, online grocery sales in the U.S. tripled from 3.4 per cent to 10.2 per cent of total grocery sales, and are projected to reach 21.5 per cent of total sales by 2025.

In addition, the United States Department of Agriculture (USDA) started a pilot program in 2019 to allow Supplemental Nutrition Assistance Program (SNAP) participants to purchase groceries online.

However, this rapid growth in online grocery shopping has outpaced regulatory attention to the information appearing on foods sold online. While U.S. law requires nutrition facts, allergen information, and ingredient lists to appear on the physical packaging of food products, these regulations do not currently extend to online retailers. As a result, crucial health and safety information may not be available to online grocery shoppers.

To better understand the landscape of what information appears with online groceries, the researchers analysed 10 major products across nine major online grocery retailers to identify what information is displayed.

They focused on bread, cereals, and drinks — packaged foods that are required by the Food and Drug Administration (FDA) to have a standardized information panel disclosing nutrition facts, a list of ingredients, common food allergens, and, for fruit drinks, and the per cent juice.

The researchers also reviewed the federal government’s legal authorities and limitations for requiring online food retailers to disclose nutrition information.

They found that this information was included and legible, on average, only 36.5 per cent of the time across the products and retailers. Potential allergens were only disclosed on 11.4 per cent of products, while nutrition facts and ingredients lists were each presents only about half the time (45.7 per cent and 54.2 per cent, respectively).

In contrast, marketing health and nutrition-related claims such as “low sodium” on online product images were more common, appearing on 63.5 per cent of products.

“Our findings highlight the current failure of both regulations and industry practice to provide a consistent environment in which online consumers can access information that is required in conventional stores,” said study author Sean Cash, the Bergstrom Foundation Professor in Global Nutrition at the Friedman School.

“With the expectation that online grocery sales could top USD 100 billion for 2021, the requirements to provide consumers with information need to keep up with the evolving marketplace,” Cash added.

The researchers then reviewed the federal government’s legal authorities and limitations for requiring online food retailers to disclose nutrition information. They identified three federal agencies that have existing regulatory authority over food labelling (the FDA), online sales and advertising (the Federal Trade Commission, or FTC), and SNAP retailers (the USDA).

The researchers concluded that these agencies’ existing authorities can be leveraged to address gaps in labelling requirements in the online food retail environment.

“The federal government can and should act to require that online food retailers disclose required nutrition and allergen information to support consumer health and informed decision-making,” concluded Pomeranz.

Failing to consistently disclose this information on food products may present safety concerns for consumers who depend on it, as in the case of allergens, sodium, or sugar, according to the researchers.

“Labelling requirements are intended to protect consumers who are largely unable to protect themselves. This is even more salient for online sales where consumers cannot directly inspect products,” said Pomeranz.

“At a minimum, the entire required nutritional information panel should be made visible and legible for consumers shopping for their groceries online,” Pomeranz added.

Morgan Springer of the Friedman School and Ines M. Del Giudice of the NYU School of Global Public Health are additional study authors. The research was supported by an award from the National Institutes of Health’s National Heart, Lung, and Blood Institute (2R01HL115189).

Study Finds Negative Reviews Affect Consumer’s Perception Of Food

Columbus (Ohio) [US], January 30 (ANI): A new study has found that a product labelled ‘consumer complaint’ won’t taste as good as the exact same product labelled as ‘new and improved’.

The research was published in the journal ‘Food Quality and Preference’. Researchers labelled identical saltine crackers and chocolate chip cookies as either “new and improved,” “factory typical” or “consumer complaint” for the study, and then asked participants to taste the food samples and judge each on likability, freshness and a range of other qualities.

The crackers and cookies labelled “consumer complaint” received significantly lower overall liking ratings than the samples labelled “new and improved.” This held true for both saltines – a neutral example – and the cookies, which the researchers considered an inherently positive food.

“We had both negative and positive bias – but the negative bias was much bigger. That negative context had more impact than saying ‘new and improved’ had on generating better ratings,” said Christopher Simons, associate professor of food science and technology at The Ohio State University and senior author of the study.

“On one hand, it’s not surprising. On the other hand, the degree of the impact was really surprising,” he said.

An estimated 70 to 80 per cent of new food products fail, even when consumer testing has suggested they should be successful, Simons said – which is a sign that the methods used to gauge potential customer support might need an upgrade.

“One thing my lab’s really interested in is trying to better understand and be able to predict consumer behaviour,” he said. “Currently, companies use humans as an instrument to better understand the sensory properties of foods and how they drive liking. We’re trying to understand our instrument so we can build a better one that may help reduce product failures and help companies deliver products that people actually want.”

The study tested the impact of food labelling on the human predisposition to find negative experiences more significant and memorable, but also underscored the tendency for people to be sceptical of claims that a product is better just because it’s labelled “new and improved.”

The researchers recruited 120 participants aged 18 to 70 from a database of panellists from Ohio State’s Sensory Evaluation Center. Samples of two crackers or cookies – from the same packaging sleeve – were placed on three plates. Researchers told participants they would be evaluating a major supplier’s current typical factory sample, a new and improved prototype and a sample that had received customer complaints.

After each bite, participants indicated their overall liking of the sample on a 9-point scale from “dislike extremely” to “like extremely.” They also completed additional ratings of positive and negative attributes that assessed, for example, how crisp and fresh the crackers were and the intensity of the cookies’ flavour.

The results showed a clear influence of labelling on consumer perception. With both foods, the overall liking scores were significantly lower for samples labelled “consumer complaint” compared to “new and improved.” With the saltines, the complaint scores were also significantly lower than ratings for the crackers labelled “factory typical.”

In addition, participants generally gave the “consumer complaint” crackers and cookies fewer marks for positive qualities and more hits for negative attributes.

“With the negative contextualized messaging, there were more negative attributes selected – people didn’t like it as much, it wasn’t as fresh. People had a more negative opinion of it,” Simons said. “The positive messaging slanted toward being more positive, but not nearly as much.”
There could be a lesson here for product developers, Simons said. Rather than optimizing positive attributes for a new product idea, perhaps there would be value in teasing out what customers perceive as negative and adjusting accordingly.

“If people are more sensitive to those taints, we can use it to our advantage as it relates to food,” he said. “You get a bigger bang for your buck by removing things people find negative than you do by optimizing those positive attributes. Take care of the negatives first and you’re probably going to have a more successful product,” he added.

Study: Overweight Dogs Respond Well To High-Protein, High Fibre Diet

Illinois [US], January 27 (ANI): A new study of overweight dogs fed a high-protein, high-fibre diet for 24 weeks found that the dogs’ body composition and inflammatory markers changed over time in ways that parallel the positive changes seen in humans on similar diets.

The study has been published in the ‘Journal of Animal Science’. The dogs achieved a healthier weight without losing too much muscle mass, and their serum triglycerides, insulin and inflammatory markers all decreased with weight loss.

All such changes are beneficial, said University of Illinois Urbana-Champaign animal sciences professor Kelly Swanson, who led the new research.

Previous studies had shown that overweight and obesity lead to a shorter lifespan and a lower quality of life — in dogs and humans, Swanson said.

“Some of the problems we see in humans with obesity also occur in pet dogs,” he said.

“There’s added stress on the joints, there’s an intolerance to exercise and heat; there’s also glucose intolerance, insulin resistance. And if you look at pet insurance claims, obesity is a big factor there,” he added.

The study is unusual in that it also measured changes in the dogs’ faecal microbiota over the course of losing weight, Swanson said.

Even though there are similarities in dog and human metabolism and digestive processes, dogs and humans differ in the species of microbes that inhabit the gut, he said. These microbes perform similar functions, however.

They metabolize proteins, carbohydrates and other molecules that are derived from food but escape digestion by the host; and they break down fibre to produce short-chain fatty acids that are important in regulating glucose and appetite, reducing inflammation, bolstering the immune system and providing energy to cells in the colon.

Some of the microbial changes observed in the dogs were difficult to interpret, Swanson said, but a reduction in faecal ammonia — probably the result of eating less protein on the calorie-restricted diet — was likely beneficial.

“High concentrations of ammonia are toxic,” he said.

Dogs that lost weight also had increases in the proportion of bacteria of the genus Allobaculum. Higher Allobaculum populations correlated with an increase in faecal butyrate, a short-chain fatty acid that is a byproduct of the fermentation of dietary fibre. Previous studies had shown that butyrate has anti-inflammatory and anti-carcinogenic effects in the gut.

Total short-chain fatty acid concentrations did not change over time, however. This may reflect the fact that most of these organic acids are absorbed and not excreted, the researchers reported.

Most studies of gut microbiota focus on humans, so the new research offered insight into the similarities and differences between dogs and humans, and how they respond to dietary changes and weight loss. More research will be needed to clarify the findings, Swanson said.

Egg Noodles Recipe

Craving for quick restaurant-style noodles? Then try this Egg Noodles recipe. This authentic recipe guides you on how to make Egg Noodles in Chinese style. Made using eggs, noodles, cabbage, onion and carrot, this egg noodles recipe is perfect for snacks or even meals. It goes best with schezwan sauce and is a great snack recipe to indulge in! You can prepare this Egg noodle recipe for parties and special occasions like kitty parties, pot lucks, and family get-togethers. This is one of the easiest noodle recipe to put together for sudden party plans.

Ingredients

  • 250 gm parboiled fresh noodles
  • 1 cup chopped,grated cabbage
  • 1 cup sliced onion
  • 2 teaspoon powdered black pepper
  • 2 tablespoon sunflower oil
  • 3 teaspoon garlic paste
  • 1 cup finely chopped bean
  • 3 egg
  • 1 cup grated carrot
  • 7 sliced green chilli
  • salt as required
  • 3 teaspoon ginger paste
  • 1 teaspoon ajinomoto
  • 2 tablespoon soy sauce

For Garnishing

  • 1 handfuls chopped coriander leaves

Steps

1 Boil the noodles

To make this easy recipe, begin with par-boiling the noodles. Once done, drain the excess water and keep it aside. In the meantime, heat a pan over a medium flame. Once the oil is sufficiently hot, add the ginger-garlic paste and fry for some time. If you like to make it more delicious, add some finely chopped green chillies. You can also use chillies soaked in vinegar.

2 Toss the veggies and cook the eggs

Then add the onions, beans and green chillies in the same pan and saute for a minute or two. Add the carrots, cabbage, salt, pepper powder, soy sauce and Ajinomoto. Stir-fry the ingredients for some time. Once done, add the boiled noodles and break the eggs into the pan. Mix well and cook for a few minutes. If you like smoky flavours, stir the veggies mix on a high flame.

3 Garnish and indulge in the goodness

Cover the pan with a lid and allow it to cook for around 2-3 minutes. Once done, transfer the dish to a serving bowl and garnish it with coriander leaves. Serve hot and pair it with a spicy gravy of your choice.

Make sure you try this recipe!

Celebrate Republic Day With These Tricolour-Inspired Recipes

New Delhi [India], January 25 (ANI): No celebration in India is complete without special delicacies. And when it comes to commemorating a special day dedicated to the country — Republic Day, an elaborate spread of special dishes is the most appropriate way to reunite people for the occasion.

January 26 calls for a special celebration as this date marks the day when the Constitution of India came into effect in 1950. Before the COVID-19 pandemic, cultural programs, cleanliness drives, donation drives and more took the front seat for celebrating Republic Day with great enthusiasm. But after the crisis, the celebrations took a new direction.

One thing that has not changed as per the tradition is waking up early and enjoying the Republic Day parade on the television sets.

So while you enjoy the special day at home amid the pandemic, there is no better way to pay homage to the country’s diverse culture by trying your hands at some tri-colour recipes that we have listed below:

1. Tri-colour Idli:

Idli is one of the most popular savoury rice cake dishes that hail from Southern India. For giving a tri-colour touch to the dish, prepare a batter of idli and then mix the puree of spinach and carrot into two parts separately to make red and green coloured idli.

If you do not like the taste of carrots, you can also use food colours to the batter separately.

Follow the same process for baking the idlis. Serve the dish by placing the red/saffron colour idli first followed by white then green in the end.

2. Tri-colour Pasta:

If you want to gorge on Italian cuisine with an Indian twist, then this tri-colour pasta recipe is sure to satiate your taste buds.

To prepare this, divide the cooked pasta into three portions in three different bowls. Add Penne tomato pasta sauce to the first portion followed by Alfredo sauce to the second and Pesto sauce to the third portion. Garnish the white sauce pasta with olives in a circular shape.

3. Tri-colour Fruit Sundae:

Any festival celebration is incomplete without a dessert. For this healthy yet easy to make recipe, take four ingredients — Kiwi fruit, orange fruit, a banana and fruit cream.
The best thing about this recipe is it will be made from all the three seasonal fruits which you can easily buy from the market or fruit vendor.

In a glass tumbler or a mug, place chopped kiwi first, then put chopped banana mixed with fruit cream followed by peeled oranges on the top. You can also use fruit yoghurt instead of cream for the white layer. Garnish your sundae with chopped dry fruits.

4. Tri-colour Pulao/ Biryani

Level up your cooking skills by adding a pinch of creativity and colour to one of the common yet famous dishes of India — Pulao or Biryani.

The main difference between Biryani and Pulao is how they are cooked. Biryani is made using the draining method of cooking, while Pulao is made through the absorption method. Whatever you choose to cook, follow the mentioned method to give it a tri-colour twist.

Divide the cooked rice into three parts. Add red/saffron food colour to the first part and place it in the serving dish. Mix curd to the second part and place it in the dish followed by the red part. Prepare coriander chutney, drain the water and mix it with the third part. Place the third part in the dish followed by the second part. Garnish the middle portion with roasted cumin or a clove. Serve hot.

5. Tri-colour Paneer Tikka skewers

Here comes the recipe for the foodies who cannot miss having their favourite paneer on special occasions. People on diet can also have this dish, as it will not be spicy and oily, unlike the usual paneer tikka recipe.

The dish will look as good as you marinate it. Grill the paneer pieces in a non-stick pan or in a microwave. Take three different bowls for marinating. For orange marinating, mix red chilli powder, saffron food colour and garam masala in the hung curd.

For white colour, mix red chilli powder and garam masala in hung curd. For green marinating, add mint-coriander chutney (drained water), garam masala in hung curd.
Mix funnel powder to all three pastes. Now take one piece of paneer from each bowl and fix it in a screwer. Grill for a few seconds. Add grilled carrot with orange coloured paneer, grilled onion with coloured paneer and grilled bell pepper (capsicum) or broccoli with green marinated paneer. Top up with white cream if you want.

Traditions are important, and delicious food can definitely add more fervour to them. So while you enjoy a patriotic movie or parade on your TV sets, relish your taste buds with these mouth-watering Indian flag-themed recipes.

Aphrodisiac Foods In Time Of COVID

New Delhi [India], January 24 (ANI): Who doesn’t know that man doesn’t live by bread alone? Food is essential to survive but, so is sex. And, what could be better if joys of sex can be blended with palate pleasures? This is what the timeless quest for aphrodisiac foods is all about. Two recent news items have made us ponder over these issues. Nigeria is a large African country owning rich reservoirs of oil and gas.

It has also been devastated by decades of civil war triggered by ethnic strife and chronic insurgency exacerbated by fanatical Islamic terrorists.

Large segments of its population have great difficulty in securing basic food for subsistence. Ironically, the country also has a thriving aphrodisiac foods market. Ingredients like baby crocodiles command a high premium and edible preparations guaranteed to restore lost vim and vigour are sold at 600,000 Naira a pop. Remember the average monthly wage of a Nigerian is just about 6000 Naira.

The other eye-catching headline focused on the promise Viagra seem to hold in the war against the COVID virus. Viagra alone may not vanquish the virus but it has certainly made people sit up and ask can aphrodisiac foods build up our natural immunity?

Aphrodisiacs have always been likened in different cultures with ambrosia- food of gods, elixirs with exceptional restorative, reinvigorating properties. Modern science has for long debunked traditional aphrodisiacs. The peasant in medieval Europe resorted to ‘Spanish Fly’– powdered Cantharis–to seduce an innocent maiden. This substance of insect origin was largely an irritant that created an illusion of excitement. Things changed when Viagra was synthesized and marketed with certification peer group reviewed efficacy.

Chinese Apothecaries continue to do flourishing business in Tiger’s Penis, Rhino’s Horn, Bear’s Bile Sack assuring their customers that incorporated in food or drink these could turn back the clock for those who have lost their virility. The Chinese seem to have put their trust in the dictum ‘Like cures Like’.

Age, injury or ailment may impair the capacity to indulge in sensual delights but the embers of desire continue to smoulder. Ghalib has penned the memorable line “Go Akhon mein nahi jumbish hathon mein to dum hai, rehne do abhi sagar o mina mere aage!” (The eyes have lost their sparkle but the hands retain their grasp. Let the cup and the flask of wine remain.) These were the patrons catered to by purveyors of myriad kushta.

Literally translated kushta means a corpse. In this context, it takes us back to the Hindu mythological tale of Shiva reducing Kamadeva (Indian Cupid) to ashes. Kamadeva had incurred the wrath of ascetic Shiva by shooting an arrow of desire at him disturbing his meditative trance. When Rati cried inconsolably and requested Siva to bring her husband back to life, the Great Lord took pity and reassured her that Kamadeva would live forever in his residue bhasm (ashes) without a physical body. These would continue to churn the minds of men, arouse uncontrollable desire and well, invigorate them to experience ecstasy.

In ancient India, like elsewhere, being virile was a great virtue. A great variety of restorative tonic foods were prepared to prolong the pursuit of youthful pleasures. Legend has it that Chyavanprash was first compounded by the aged seer (whose name the concoction bears) to enjoy nuptial bliss with a princess (much younger than him) gifted as a bride by her father.

Ayurveda provides a number of prescriptions to enhance stamina (bajikaran and stambhan) to treat distressing impotence. The list of ingredients includes Kasturi (musk pod), Kesar (saffron), Ambar (Ember gris), shilajit (melted iron spore oozing out of rocks) and bhasm (fired ashes) of noble metals and pishti (paste) of corals and pearls. Plants like punarnava (rejuvenator), ashwagandha (smelling like a stallion) were also prized. The Yunani haqim admitted their debt to vaidya in this specialization.

The real challenge has been to create delicious recipes incorporating these exotic ingredients. The legendary bawarchi of Awadh mesmerized their decadent patrons by tempting them with titillating items like tarqish e tamanna, lab e mashook, etc. Besides suggestive names the plating also prompted arousal. Quite a few celebrity chefs have started creating naughty nuggets inspired by traditional classics. Their repertoire is eclectic–dark chocolates, dates, red wine, avocado pears, strawberries and blueberries. Asparagus spears, crayfish and more.

Why should we complain? Sex, like war, begins in the minds of men. The promise of peace and bliss also germinate there. Call it the placebo effect or what you like, aphrodisiac foods appear a radiant silver lining in a dark cloud stained sky in Time of COVID.

Disclaimer: The views expressed in the above article are that of the writer and do not reflect that of ANI.

Badam Halwa Recipe| Almond Halwa Recipe

Badam ka Halwa is an Indian sweet made with whole almonds, milk, sugar, ghee and cardamoms. Make this delicious festive dessert under 30 mins, the traditional way using whole almonds.

Badam ka Halwa

Prep time – 15mins
Cooking time – 30mins
Makes – 800gms

Ingredients:

Almonds – 400 gms/2cups
Milk – 2cups
Ghee – 1cup
Sugar – 2cups
Water/Milk – 1 cup
Cardamom powder – ½t sp
Rosewater – 2tbsp
Kewra water – 2tbsp
Saffron (dissolved) – 2tbsp
Roasted Almonds (crushed) – a handful

Steps

  1. Soak the almonds in water for 2 hours at least for this recipe, soaking them overnight is best. Add water to a sauce pan and bring it to boil. Add almonds to the boiling water and wait for water to get to a good boil again. Turn off the heat and strain them. Let it cool and now peel the almonds. You can individually press the almonds between your fingers and they will easily pop out of the skin effortlessly.
  2. You can also place them in the centre of a clean kitchen cloth and loosely tie the cloth on top. Now place the kitchen cloth on the table and firmly hold one end of the knot down and with the other hand roll the side containing almonds in to and fro motion. This process will enable the almonds to brush with each other thereby removing the almond skin. Open the cloth and separate the almond skin form the kernel.
  3. Mix together peeled almonds and milk and grind it to a paste in a mixer grinder. Heat a pan and add ¾ cup ghee and once it gets warm add the almond paste. Cook the almond paste on medium heat till it thickens up which should take approximately 8-10 mins. At this stage add the remaining ¼ cup ghee. Use a thin flat metal spoon that can easily scrape the sides & bottom of the pan or kadai. After cooking for another 5-8mins approx, once it is quite thick add in the sugar and cook it together on medium heat.
  4. Adding sugar will make the halwa thin as sugar will release its moisture. Once the sugar melts increase the heat to high for the next 5mins and cook till the almonds, then lower the heat to medium and cook till it thicken up and starts leaves the bottom of the pan when scrapped. This may take about 15mins.

At this stage halwa is ready but it will be quite thick at this stage so we can add either water or milk just enough to get a thick and pouring consistency.

Sprinkle cardamom powder, rose water, kewra water and the dissolved saffron and give a quick boil. Turn off the heat and sprinkle some roasted almonds and mix them in. Serve it hot.

(Recipe By Chef Kunal Kapur)

Calcium is good for heart as well : STUDY FINDS

               

Suita [Japan], January 23 (ANI): The human heart, the size of a fist, located just behind and slightly left of the breastbone, tirelessly beats an average of 100,000 times a day. However, conditions that stop the heart from pumping blood efficiently can cause serious problems and ultimately require a heart transplantation.

In a study published in the journal ‘Science Translational Medicine’, researchers from Osaka University showed that a previously unknown mutation can lead to a condition called dilated cardiomyopathy, which is one of the main causes of heart failure.
Heart failure refers to an incurable condition where the heart is no longer able to meet the body’s demands in terms of blood supply. It is one of the most common causes of death and it affects almost 40 million people worldwide, representing a huge public health problem. One of the main factors leading to heart failure is a disease called dilated cardiomyopathy (or DCM). DCM is characterized by dilation of the heart’s chambers and a pumping disfunction. Previous research has shown that DCM is often inherited and has a genetic basis. However, for up to 80 per cent of the familial DCM cases, the genetic mutation causing the disease has still not been known.

The research team identified a gene called BAG5 as a novel causative gene for DCM. First, they studied patients from different families, highlighting a correlation between loss of function mutations in the BAG5 gene and DCM. The researchers found that this mutation has a complete penetrance, meaning that 100 per cent of the individuals presenting it will develop the disease. They then found in a mouse model of dilated cardiomyopathy that mice without BAG5 exhibited the same symptoms of human DCM, such as dilatation of the heart’s chambers and irregular heart rhythm. This indicated that mutations that erase the function of BAG5 can cause cardiomyopathy.

“Here we showed that loss of BAG5 perturbs calcium handling in mouse cardiomyocytes,” said Dr. Hideyuki Hakui, lead author of the study. BAG5 is important for calcium handling in the heart muscle cells, and calcium is essential for a regular rhythm and overall health of the cardiac muscle, explaining why a loss of BAG5 leads to cardiomyopathy.

“After demonstrating that BAG5 mutations led to loss of functional BAG5 protein,” continued Dr. Yoshihiro Asano, senior author of the study, “we also showed that administration of an AAV9-BAG5 vector in a murine model could restore cardiac function. This finding suggests that gene therapy with adeno-associated viruses (AAV) should be further investigated as a possible treatment alternative to heart transplantation for patients who are BAG5 deficient.” AAV gene therapy refers to an innovative form of therapy aimed at fixing mutated genes in diseases that have a genetic cause like DCM. Therefore, these findings have paved the way for a potential precision medicine treatment based on gene therapy. (ANI)

Study Examines If Coffee Consumption Helps Protect Against Endometrial Cancer

Washington [US], January 20 (ANI): A new study has found that higher coffee consumption is linked to a lower risk of endometrial cancer. Along with that, caffeinated coffee may provide better protection than decaffeinated coffee.

The research has been published in the ‘Journal of Obstetrics and Gynaecology Research’. The analysis included 24 studies on coffee intake with 9,833 new cases of endometrial cancer occurring in 699,234 individuals.

People in the highest category of coffee intake had a 29 per cent lower relative risk of developing endometrial cancer than those in the lowest category.

The authors of the analysis highlighted several mechanisms that have been associated with the potential anti-cancer effects of coffee.

“Further studies with large sample size are needed… to obtain more information regarding the benefits of coffee drinking in relation to the risk of endometrial cancer,” they wrote.

Momos-Ice Cream Roll Food Recipe

New Delhi [India], January 19 (ANI): After the viral masala dosa-ice cream trend that left netizens disgusted, the internet has a new bizarre food recipe — momos-ice cream roll.

In the video posted by thegreatindianfoodie on social media platforms, the chef can be seen crushing momos into tiny pieces and mixing them with vanilla ice cream, combined with spicy momos chutney.
Then, it is spread on the chilled freezer and shaped into ice cream rolls.

Netizens commented on the post with various hashtags including ‘#icecreamassassination’, ‘#savemomos’ and ‘#momomurder’.

Previously, other bizarre food trends involving ice cream have been masala dosa-ice cream roll and before that, mirchi-ice cream roll.

Soya Chunks Pulao Recipe

Ingredients

For Boiling Soya 

Soya Chunks – 2cups

Water – 1lt 

Salt – 2tsp

Ginger chopped – 2 tsp

Green chilli – 2nos

For Pulao Garam masala 

Cloves – 12nos

Cardamom – 16nos

Cinnamon 1” piece – 5nos 

Saunf – 1½ tbsp

For Pulao 

Ghee/oil – 4tbsp

Black cardamom – 2no 

Black pepper – handful

Cumin – 2tsp

Pathar phool – 1small piece 

Onion sliced – 1cup

Garlic chopped – 2tsp

Ginger chopped – 2tsp

Green chilli slit – 2nos

Potato chunks raw – 2cups

Salt – to taste

Turmeric – ¾ tsp

Chilli powder – 1½ tsp

Coriander powder – 1tbsp

Tomato chopped – 1cup

Green peas – 1cup

Garam masala – 1tsp

Kasoori methi – 2tsp

Basmati Rice – 2cups

Mint leaves – handful

Steps

Wash and soak the rice in water for 30min.

FOR BOILING SOYA

Place the soya chunks in a pan, add water, salt, ginger and green chilli. Bring it to a boil and simmer till the soya chunks become soft. Strain them and keep them aside.

FOR PULAO GARAM MASALA

Heat a fresh pan and add cloves, cardamom, cinnamon and saunf. Toss them briefly for 2-3mins and remove them to a plate. Spread them out to lightly cool them and then add them to a mixer grinder to make a fine powder. This is a pulao ka garam masala that you can use in any pulao dish even jeera pulao. Store this pulao garam masala in an airtight container.

FOR PULAO

In a deep pan or kadai pour oil or ghee and let it heat. Add black cardamom, cumin, pathar phool and stir. Add onions and cook them for 2mins. Add garlic, ginger, green chillies and cook them till onions just start to turn brown. At this stage add potato, salt, turmeric, chilli powder, coriander powder and stir these spices around. Add tomatoes and cook them till tomatoes start to get mashy which is approx 5mins.

The idea is to keep the potatoes raw as they will cook with rice when water will be added. Add the soya chunks and cook them for 5-7 mins. Post that add water and drop in the green peas. Sprinkle pulao garam masala which we prepared and some kasoori methi. Bring it to a boil and let it simmer for 2mins.

Drain water from the rice and add the rice to the boiling soya chunks. Stir lightly and check for seasoning and correct. Make sure that the water has to be quite salty at this stage so that the final ready rice has the optimum seasoning. Cook on high heat till the water comes to the same level as rice, then lower the heat to low, cover and cook till all of the water is absorbed. Once all of water is absorbed and rice is tender turn off the heat and let it sit covered for 10mins more. 

Now open the lid and carefully scoop out the rice and plate it on to a platter and serve it hot with raita.

(Recipe By Chef Kunal Kapur)

Study: Dried Goji Berries May Protect Against Age-Related Vision Loss

California [US], January 15 (ANI): A new study has found that regularly consuming a small serving of dried goji berries may help prevent or delay the development of age-related macular degeneration, or AMD, in healthy middle-aged people.

The study has been published in the ‘Nutrients Journal’. AMD is the leading cause of vision loss in older people and is estimated to affect more than 11 million in the United States and 170 million globally.

“AMD affects your central field of vision and can affect your ability to read or recognize faces,” said Glenn Yiu, a co-author of the study and an associate professor in the Department of Ophthalmology and Vision Sciences.

The researchers found that 13 healthy participants aged 45 to 65 who consumed 28 grams (about one ounce, or a handful) of goji berries five times a week for 90 days increased the density of protective pigments in their eyes. In contrast, 14 study participants who consumed a commercial supplement for eye health over the same period did not show an increase.

The pigments that increased in the group that ate goji berries, lutein, and zeaxanthin, filtered out harmful blue light and provide antioxidant protection. Both help to protect the eyes during ageing.

Xiang Li, a doctoral candidate in nutritional biology, held a small serving of dried goji berries.

“Lutein and zeaxanthin are like sunscreen for your eyes,” said lead author Xiang Li, a doctoral candidate in the Nutritional Biology Program.

“The higher the lutein and zeaxanthin in your retina, the more protection you have. Our study found that even in normal healthy eyes, these optical pigments can be increased with a small daily serving of goji berries,” added Li.

Goji berries are the fruit of Lycium chinense and Lycium barbarum, two species of shrubby bushes found in northwest China. Dried berries are a common ingredient in Chinese soups and are popular as herbal tea. They are similar to raisins and eaten as a snack.

In Chinese medicine, goji berries are said to have “eye brightening” qualities. Li grew up in northern China and became curious whether there were any physiological properties to “eye brightening.”

“Many types of eye diseases exist, so it is not clear which disease ‘eye brightening’ is targeting,” said Li.

She researched the bioactive compounds in goji berries and found they contain high quantities of lutein and zeaxanthin, which are known to reduce the risk of eye diseases related to AMD. The form of zeaxanthin in goji berries is also a highly bioavailable form, according to Li, meaning it is readily absorbed in the digestive system so the body can use it.

The current treatment for intermediate stages of AMD uses special dietary supplements, called AREDS that contain vitamins C, E, zinc, copper and lutein, and zeaxanthin. No known therapy has yet been shown to impact the early stages of AMD.

The cause of AMD is complex and multifactorial, according to Yiu, and involves a mix of genetic risks, age-associated changes, and environmental factors like smoking, diet, and sun exposure. Early stages of AMD do not have symptoms; however, physicians can detect AMD and other eye problems during a regular comprehensive eye exam.

“Our study shows goji berries, which are a natural food source, can improve macular pigments of healthy participants beyond taking high-dose nutritional supplements,” said Yiu.

“The next step for our research will be to examine goji berries in patients with early-stage AMD,” Yiu added.

Although the results are promising, the researchers noted that the study size was small and more research will be needed.

Additional authors on the study included Roberta R. Holt, Carl L. Keen, Lawrence S. Morse, and Robert M.

Hackman from the University of California, Davis.

Study Finds Swapping Just One Food Item Daily Makes Diet Planet-Friendly

Washington [US], January 14 (ANI): Want to eat healthier but struggling with it? Well, according to a new Tulane University study, it may be easier than you think.

Americans who eat beef could slash their diet’s carbon footprint as much as 48 per cent by swapping just one serving per day for a more planet-friendly alternative, according to the study. The study has been published in ‘The American Journal of Clinical Nutrition’.

Using real-world data from a survey of what more than 16,000 Americans eat in an average day, researchers from Tulane University School of Public Health and Tropical Medicine and the University of Michigan calculated how much of a difference people could make if they swapped one high-impact food item for similar, more sustainable options.

They examined how the change would impact two metrics — their daily diets’ greenhouse gas emissions and water scarcity footprint, a measure of the irrigated water used to produce the foods they eat that takes into account regional variations in water scarcity.

The highest impact item in Americans’ diet is beef and around 20 per cent of survey respondents ate at least one serving of it in a day. If they collectively swapped one serving of beef — for example, choosing ground turkey instead of ground beef — their diets’ greenhouse gas emissions fell by an average of 48 per cent and water-use impact declined by 30 per cent.

“People can make a significant difference in their carbon footprint with very simple changes — and the easiest one would be to substitute poultry for beef,” said lead author Diego Rose, a professor of nutrition and food security at Tulane University’s School of Public Health and Tropical Medicine.

The study also examined how the change would affect the overall environmental impact of all food consumption in the U.S. in a day — including the 80 per cent of diets without any changes. If only the 20 per cent of Americans who ate beef in a day switched to something else for one meal, that would reduce the overall carbon footprint of all U.S. diets by 9.6 per cent and reduce water-use impacts by 5.9 per cent.

Agricultural production accounts for about a quarter of global greenhouse gas emissions and about 70 per cent of global freshwater withdrawals. For the study, researchers built an extensive database of the greenhouse gas emissions and water use related to the production of foods and linked it to a large federal survey that asked people what they ate over a 24-hour period.

Although swapping beef had the greatest impact, they also measured the impact of changing other items. Replacing a serving of shrimp with cod reduced greenhouse gas emissions by 34 per cent; replacing dairy milk with soymilk resulted in an 8 per cent reduction.

The greatest reduction in the water scarcity footprint came from replacing asparagus with peas, resulting in a 48 per cent decrease. Substituting peanuts in place of almonds decreased the water scarcity footprint by 30 per cent.

Although individual substitutions were the focus of the study, Rose said that addressing climate change must involve more than singular actions.

“The changes needed to address our climate problems are major. They are needed across all sectors and along with all levels of human organization from international agencies to federal and state governments to communities and households,” Rose said.

“Many individuals feel strongly about this and wish to change our climate problem through direct actions that they can control. This, in turn, can change social norms about both the seriousness of the problem and the potential solutions that can address it. Our study provides evidence that even simple steps can assist in these efforts,” Rose concluded.

Simple & Delicious Lohri Dishes

New Delhi [India], January 12 (ANI): The festival of Lohri is right around the corner. And while a bonfire along with your loved ones is probably the most important thing to celebrate this joyous festival, the role of lip-smacking food to binge on cannot be forgotten.

While the festival of Lohri gives way for constant nibbling of peanuts, popcorns, dates, rice puffs and other yummy tit-bits, here are some simple and delicious Lohri-appropriate dishes one can prepare at home easily and share with their loved ones.

1. Gur ki Gajak

One just can’t imagine celebrating Lohri without Gur ki Gajak, a traditional recipe of Punjab. This sweet is also easily available in the market during the winter season.

To prepare at home, melt jaggery with ghee and load with chunks of dry fruits such as peanuts and sesame seeds. Then once set, it can be broken into smaller pieces and enjoyed.

This recipe can be prepared in advance and stored in an airtight container.

2. Atta Laddoo

It is one of the most popular North Indian sweets. You can make these by using just four simple ingredients: wheat flour, sugar, dry fruits and ghee.

After roasting wheat flour in pure desi ghee, combine it with gond (edible gum), powdered sugar and crushed dry fruits.

Shape it into laddoos and enjoy it with your dear ones.

3. Murmura Laddoo

These light, crisp laddoos are a perfect winter treat. This sweet snack is prepared by rolling rice puffs with jaggery into balls. Jaggery should not be melted at a high temperature otherwise it can burst the rice puffs or turn their taste bitter. Remember to keep stirring while preparing this recipe to achieve perfect results.

4. Til ki Barfi

Just a handful of ingredients are needed to prepare this sugary delight. Combine sesame seeds with little ghee, khoya and sugar. And voila, your Til ki Barfi is ready! Til is a must-consume winter ingredient that will keep you warm and healthy.

5. Dry fruit Chikki

If you are not a big fan of jaggery or Gajak, you might want to try a dry fruit Chikki. Prepared by mixing dry fruits in caramelised sugar, this crunchy sweet is perfect for snacking with your evening chai.

Quick to prepare without any hassle, this is an essential winter and Lohri snack, loved by almost everyone.

6. Gur ka Halwa

This healthy sweet dish is special to the Punjabi heart.

Roast semolina with ghee and add the rich sweetness of jaggery into it. For more flavour, one can also include fennel seeds and cashews, raisins, almonds in the recipe.

7. Til ki Revdi

These sweet candies are coated with sesame seeds and loaded with crunchiness.

This flat sweet is made with sesame seeds and sugar. One can also use jaggery instead, based on their likings. For a special touch, our chefs can experiment by adding some elaichi powder, kewra essence and/or rose essence to the recipe.

While these recipes are perfect to beat the chill and treat your sweet tooth, here are a few more dishes that can make your Lohri meal special.

8. Makki ki Roti and Sarson da Saag

This traditional Punjabi dish is perfect for serving in your Lohri thaali. The simple combo of Makki ki Roti and Sarson da Saag is also the best-loved and one of the most celebrated Punjabi delicacies.

For the Saag, boil and mash a combination of mustard greens and spinach, along with tomatoes and lots of green chillies. Add garlic tadka to desi ghee and add the Saag mix to it. Finish it with salt and spices and serve with dollops of butter.

Makki ki Roti is the best pair for sarson ka saag! It can be prepared with basic ingredients like maize flour, ghee, salt and red chilli powder.

Grated radish, coriander leaves, chopped green chillies can also be combined with the dough. You can also add fenugreek leaves to the dough to enhance the taste.

9. Chole Bhature

This quintessential North Indian dish is relished by one and all can be easily cooked at home.

Boil chickpeas, add spices including pomegranate seeds and carom seeds, green chillies, ginger-garlic, tomato puree and onions. Cook the gravy and serve it hot with delicious bhaturas.

For the bhaturas, all you need is to knead white flour in curd and let it ferment for some time. Deep fry in desi ghee until golden brown.

Complete the dish with raw onion salad and lemon.

With these sumptuous and healthy food ideas, have a happy and delicious Lohri 2022.

Crispy Soya Chilly 65 Recipe

SOYA 65

Preparation time 10 minutes

Cooking time 15-20 minutes

Serve 2

Ingredients

For Soaking

2 cups Warm water

Salt to taste

1 tsp Ginger Garlic paste

2 tbsp Curd, beaten

1 ½ tsp Degi red chilli powder

A pinch of asafoetida (optional)

1 ½ cups Soya Nuggets

For Marination

Salt to taste

2 tbsp curd, beaten

1 tsp Degi red chilli powder

A pinch of asafoetida

¼ cup Rice flour

½ tsp Ginger Garlic paste

1 tbsp Rice flour or Cornstarch

For Tadka

1 ½ tsp Oil

1 tsp Mustard seeds

¼ tsp Fennel seeds

1 inch Ginger, chopped

2-3 Garlic cloves, roughly chopped

3 Green chillies, chopped

2 sprig Curry leave

Fried Soya Nuggets

1 tsp Black pepper powder

1 tsp Degi red chilli powder

2 tsp Lemon juice (optional)

1 tbsp Coriander leaves, chopped

Other Ingredients

Oil for Frying

For Garnish

Coriander sprig

Lemon wedge

Process

For Soaking

  • In a bowl, add lukewarm water, salt to taste, ginger garlic paste, curd and mix well.
  • Add degi red chilli powder, asafoetida and mix well.
  • Add soya nuggets in it and soak it for 10 to 15 minutes.

For Cooking

  • In a pan or wok, add soaked soya nuggets and cook for a while.
  • Strain the soya nuggets and transfer into a mixing bowl and keep it aside for further use.

For Marination

  • In a bowl, add soaked and cooked soya nuggets, salt to taste, curd and mix it well.
  • Add degi red chilli powder, asafoetida and mix well.
  • Add rice flour, ginger garlic paste and coat the soya nuggets properly.
  • Once again add rice flour or cornstarch before frying for coating.

For Frying

  • Heat oil in a kadhai on low to medium heat.
  • Once oil gets hot, add marinated soya nuggets and fry on medium flame until it turns light golden in color.
  • Remove on an absorbent paper and keep it aside for further use.
  • Once again heat the oil on high flame, add soya nuggets and fry until crisp in texture.

For Tadka

  • Heat a pan or wok on medium heat, add oil once oil gets hot, add mustard seeds, fennel seeds and let it splutter.
  • Now add garlic, ginger saute for a while.
  • Add curry leaves, green chilli and saute them nicely.
  • Add fried soya nuggets and toss well, add black pepper powder, degi red chilli powder and tossed everything well, add lemon juice and tossed once again.
  • Switch off the flame, add coriander leaves and toss
  • Garnish with coriander sprig, lemon wedge and serve hot.

(Recipe By Chef Ranveer Brar)

Foraged Foods: From Survival To Fine Dining

New Delhi [India], January 10 (ANI): Foraging food started as a vogue some ten years back–a push back to proliferating globalization and homogenization of food. The reaction, it was claimed, was to restore our link with Mother Earth and persuade us to adopt an eco-friendly lifestyle full of enjoyment of fresh, rejuvenating flavours. Noma in Denmark was the trendsetter more than a decade back with the partner chef arguing persuasively that wild food connects people with nature and allows them a wonderful opportunity to slow down, reflect, introspect and discover themselves. It continues to retain its position at the top of the charts operates as Noma 2.0.

What appeared as a passing fad has over the years become a powerful addiction for the gourmet.

Traders are constrained to employ professional foragers to cope with the demand.

South Africa and Australia are home to many renowned restaurants with food inspired by the tradition of foraging. Australian Bush foods and ingredients from Outback form. Large part of the menu – Blue cornmeal, sweet potatoes, Bunya nuts, Yam Daisy find a prominent place in the carte.

Most chefs content themselves with adding a foraged twist to traditional recipes. But then there is a growing breed of innovators who accept foraging as their creed.

In Denmark, Faviken’s chefs use only food foraged from 20,000 acre grounds that the restaurant has access to. The only exceptions are salt, sugar and alcoholic vinegar. Much of the fare comprises dishes smoked dried pickled fermented, salted or burned.

Alex Atala in Sao Paulo is one of the leading exponents of going back to indigenous roots. His food celebrates his ancestral Amazonian culture.

Miyamasou a Japanese restaurant with Two Michelin stars is famed for its Kaisiki (evening meal) offering an exceptionally eclectic selection covering a wide range of foraged ingredients from fresh flowers to wild bear. Another restaurant utilizes everything from edible clay, corn, quinoa mahogany clams and horse mussels. There are other eateries specializing in foraged foods in different continents.

Chef Vigilio Martinez Veliz has a 17 dish tasting menu covering all the radians of Peru.

Kwan, a Korean Zen Buddhist nun prepares purely vegan repast from ingredients foraged from the Baekyangsa temple’s garden and the adjacent forest. This is part of her spiritual discipline.

Locavore philosophy emphasizes consuming only whatever is locally available. It also reminds the diners that in nature there is no waste and hence we shouldn’t waste any food we forage!

The modern city is often referred to as a concrete jungle but recently those who dwell in these mega settlements have started discovering the ‘forests’ it cradles inviting foragers to look for nourishment there.

How easily we forget that Indians in the rural hinterland have for generations subsisted on gatherings from the forest. Moringa (drumsticks) are widely used in Jharkhand, Chattisgarh, Madhya Pradesh, Orissa, Tamil Nadu and Kerala. The nutritional value of mooring is well known and according to local lore that Fidel Castro once sent a Cuban expert to study if it could help meet the nutritional needs of his compatriots.

In Andhra Pradesh gongura (Roselle) leaves are the wild-growing greens that add a distinct sour tang to most savoury dishes. In Nepal, Uttarakhand, Himachal Pradesh and in the northeastern states linguda/lingdi (fiddlehead ferns) are relished as a stir-fried vegetable or in pickled form. Stinging Nettles were once the staple for the abjectly poor in the same belt. According to legend the mystic saint poet tantrik Millerappa had once sustained himself during a forty day-long fast on a diet of these nettles.

Tarud is a yam resembling the elephant foot yam that was painstakingly foraged in the Himalayan region. Bhutanese continue to farm asparagus in the wilderness and bamboo shoots in the northeastern states. Wild honey continues to be gathered from hives precariously perched on the ramparts of the thousand-year-old fort at Kalinjar in UP.

Palm Hearts (Sea Cabbage) are not usually encountered in India but Amaranths and Mulberry (Shehtoot) are foraged along with other berries and edible flowers. Guchhi are Kashmiri yellow morels that selling at about Rs 30 thousand per kilo are arguably the most expensive foraged food item.

Study Finds Spicy Pepper From Curry In Breast Milk

A new study has found that the odour and taste from garlic or coffee can be found in breast milk, while flavours from fish oil or nursing tea weren’t traced.

The research has been published in the ‘Molecular Nutrition & Food Research Journal’. The extent to which pungent substances from chilli, ginger, or pepper are found in breast milk has been even less researched than aroma and taste substances. For this reason, a scientific team led by TUM has now investigated whether these substances are transferred from food to breast milk and if so, which ones.

Through extensive mass spectrometric analyses, the team has shown that already one hour after the consumption of a standardized curry dish, piperine is detectable in breast milk for several hours.

“The observed maximum concentrations of 14 to 57 micrograms per litre were about 70- to 350-fold below the taste perception threshold of an adult,” said Professor Corinna Dawid, who heads the Chair of Food Chemistry and Molecular Sensory Science at TUM commissarial for Professor Thomas Hofmann.

Roman Lang, who was initially involved in the study as a scientist at TUM and later at the Leibniz Institute for Food Systems Biology (LSB) added, “It seems rather unlikely to us that the infants consciously perceive the sharpness. Nevertheless, it is conceivable that regular, low-threshold activation of the “pungent receptor” TRPV1 could help to increase tolerance for such substances later on.”

Pungent from ginger or chilli as well as the secondary plant compound curcumin, which is also abundant in curry, did not enter milk, according to the research.

“We were particularly surprised by the latter since piperine is supposed to significantly increase the bioavailability of curcumin according to the results of other studies,” reported Roman Lang, who heads the Biosystems Chemistry & Human Metabolism research group at the LSB.

“These observations were made in collaboration with our partners from the Friedrich-Alexander-University Erlangen-Nuremberg, the Fraunhofer Institute for Process Engineering and Packaging IVV, and the LSB. Continued exploration will help us to better understand both the emergence of food preferences and the metabolic processes that play a role in the transfer of bioactive food ingredients into breast milk,” said TUM-Professor Corinna Dawid. (ANI)

Study: No Difference Between Healthful Food For Adults & Children

As per a new study, there is no difference between healthful foods for adults and for children aged 2 and older.

The research has been published in the ‘Journal of Nutrition Education and Behavior’. “If you think about kids’ food, the archetype or terminology that we widely use to describe the food that we feed our children, it’s really a social norm or societal construct that we’ve perpetuated,” said Pamela Rothpletz-Puglia, EdD, RD, School of Health Professions, Rutgers, The State University of New Jersey, Piscataway, NJ, USA.

Kids’ food is operationally defined as food likely to be consumed by children aged 2-14 years, either at home or in the community. There is a long-held belief in the United States that children need different types of foods than adults, and many of these foods are highly processed; energy-dense; and high in saturated fat, sodium, and added sugar.

A diet favouring these foods can have significant detrimental effects on children’s preferences and tastes may exacerbate food neophobia or picky eating behaviour sometimes seen in children and may impact their health in the future.

In the position paper, the authors noted that the idea that children need different foods than adults seems to have originated during the alcohol prohibition era when the hospitality industry created children’s menus to offset the loss of alcohol sales revenue.

Since then it is known that children over 2 years of age can eat the same healthy foods as adults, but kids’ food and menus have become a social norm. This social norm persisted because ultra-processed foods like chicken tenders, hot dogs, French fries, and grilled cheese are prevalent in the food environment and they are highly palatable to children.

Nutrition educators play key roles in shifting consumer demand and social norms about food choices. They can do this by creating a family and community resilience and healthy adaptation to the ultra-processed food environment, and by promoting the knowledge that children over the age of 2 can eat the same healthy foods as adults eat (while accounting for age-appropriate and nutrition requirements).

They can also help improve the unhealthy aspects of the kids’ food archetype by working with the media, restaurant industry, and policymakers on health promotion messaging, marketing, menu labelling, and healthy default menu options. By shifting norms about kids’ food toward healthy food that both adults and children can enjoy, nutrition educators can promote healthy social and behaviour changes at the individual, family, community, and societal levels.

“I think we need to partner with communities, the food industry, and policymakers. We need to partner and create mutually beneficial solutions,” said Rothpletz-Puglia.

Stop losing sleep over your kid’s diet

            

Philadelphia [US]: since ages, mothers always are puzzled about what to feed their kids. what if it doesnt suit them? can i give them the same food as i have made for myself? A new study has found that there is no difference between healthful foods for adults and for children aged 2 and older.

The research has been published in the ‘Journal of Nutrition Education and Behavior’.
“If you think about kids’ food, the archetype or terminology that we widely use to describe the food that we feed our children, it’s really a social norm or societal construct that we’ve perpetuated,” said Pamela Rothpletz-Puglia, EdD, RD, School of Health Professions, Rutgers, The State University of New Jersey, Piscataway, NJ, USA.

Kids’ food is operationally defined as food likely to be consumed by children aged 2-14 years, either at home or in the community. There is a long-held belief in the United States that children need different types of foods than adults, and many of these foods are highly processed; energy-dense; and high in saturated fat, sodium, and added sugar.

A diet favouring these foods can have significant detrimental effects on children’s preferences and tastes may exacerbate food neophobia or picky eating behaviour sometimes seen in children and may impact their health in the future.

In the position paper, the authors noted that the idea that children need different foods than adults seems to have originated during the alcohol prohibition era when the hospitality industry created children’s menus to offset the loss of alcohol sales revenue.

Since then it is known that children over 2 years of age can eat the same healthy foods as adults, but kids’ food and menus have become a social norm. This social norm persisted because ultra-processed foods like chicken tenders, hot dogs, French fries, and grilled cheese are prevalent in the food environment and they are highly palatable to children.

Nutrition educators play key roles in shifting consumer demand and social norms about food choices. They can do this by creating a family and community resilience and healthy adaptation to the ultra-processed food environment, and by promoting the knowledge that children over the age of 2 can eat the same healthy foods as adults eat (while accounting for age-appropriate and nutrition requirements).

They can also help improve the unhealthy aspects of the kids’ food archetype by working with the media, restaurant industry, and policymakers on health promotion messaging, marketing, menu labelling, and healthy default menu options. By shifting norms about kids’ food toward healthy food that both adults and children can enjoy, nutrition educators can promote healthy social and behaviour changes at the individual, family, community, and societal levels.

“I think we need to partner with communities, the food industry, and policymakers. We need to partner and create mutually beneficial solutions,” said Rothpletz-Puglia.

Gajak: A Pure Winter Delicacy For Sweet Lovers

Winters have already knocked on our doors! And in this chilly weather, our taste buds crave more and more sweets. But if you are a diet conscious person and want to satisfy your cravings, grab some Gajak — a pure winter delicacy for sweet lovers.

Gajak, chikki, or patti is the most famous winter sweet originating from north-central India. It is a dry sweet made of sesame seeds or peanuts and jaggery. The til is cooked in raw sugar syrup and set in thin layers, making it a dessert that can be stored for months. The reason, it is a famous winter sweet is because of its ingredients — sesame seeds, dry fruits and jaggery that keeps one’s body warm and cozy.

There are a variety of these mouth-watering Gajaks of all over India. Here we have listed some of these lip-smacking desserts:

1. Gud-til Gajak: These are the most famous type of Gajak found in winters. The main ingredients used to make this Gajak are sesame seeds and groundnuts which give this sweet treat a great crunch. The taste of Malwa will make you drool over the Gud-Gajak made with jaggery and ghee.

2. Til-revadi Gajak: This variety of Gajak is smaller in size but tastes a little sweeter. Made with white til and jaggery, Til-revadi Gajak is the crunchiest form of Gajak.

3. Khas-Khas Barfi Gajak: Khas Khas Gajak is a unique blend of Gud, Til and Khas Khas. This lends a distinct nutty flavour to the Gajak, giving it a cotton candy texture.

4. Til-Mawa Gajak: This Gajak is the most famous sweet dish for Makar Sankranti and Lohri festivals. Shiny, smooth, and thin textured, this Gajak looks like little biscuits made with roasted and ground til, sugar, mawa, green cardamom powder, pure ghee and milk. The mawa ingredient gives it a royal dessert look too.

5. Dry fruit Gajak: These are the traditional as well as the most commonly found Gajak. The sweet candy is made with jaggery, nuts and seeds. People like various types of roasted-crunchy ingredients in it that includes peanuts, almonds, cashews, sesame seeds, puffed rice, roasted chana dal and dried coconut.

All the above-mentioned Gajaks are one of a kind and most importantly, all variants are gluten-free and vegetarian, with a taste of traditional Indian flavour.

Go and treat yourself to a variety full of Gajaks in the market, before the winter season ends!

Hot Chocolate Recipe

Who doesn’t like chocolate? On a winter evening, there is nothing better than sitting back with a cup of hot chocolate and be comforted by its warmth. Drinking chocolate is like a dream come true for kids. This very simple to prepare recipe is going to make it easier for children to gulp down milk in a matter of seconds. With full fat milk, dark chocolate, and vanilla extract, it is a wonderful treat for one and all. This fancy beverage can be made so quickly. Let’s check out the recipe:

Ingredients

  • 2 1/2 cup milk
  • 2 1/2 tablespoon sugar
  • marshmallow as required
  • 150 gm dark chocolate
  • 3/4 teaspoon vanilla extract

Method

  • Step 1 Boil milk and sugarTo begin with this simple recipe of hot chocolate, put a saucepan on medium flame and heat milk in it. After a boil, add sugar and stir for a few seconds.
  • Step 2 Add dark chocolateAfter that, chop the dark chocolate roughly in a bowl and put it in microwave for 30 seconds. Take out the bowl and give it a stir. Then, microwave it again and let the chocolate melt for another 30 seconds. Repeat this step in intervals of 30 seconds till the chocolate is entirely melted.
  • Step 3 Add vanilla extractThe milk will be ready by now. So, add the melted chocolate to the boiling milk and whisk it once to mix it well. Then, add vanilla extract in the end and let it cook for a minute.
  • Step 4 Garnish with marshmallowsAfter the hot chocolate is made, turn off the flame and pour it in large cups. Serve immediately, garnished with marshmallows. Note that whipped cream can also be used as garnish.

Kashmiri Rajma Curry Recipe

Rājmā, also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. Enjoy this very special ‘ Kashmiri Rajma Curry’ recipe by Chef Ranveer Brar:

Ingredients

  • 1 cup Rajma(red kidney beans)- Soaked over-night, drained & rinsed
  • ½ cup tomato puree
  • 1 onion, finely chopped
  • 5 to 6 tablespoons curd, whisked
  • 1 bayleaf
  • Oil as required
  • A pinch of asafetida
  • 1 tsp cumin seeds
  • 1 tsp ginger powder
  • 1 tsp ginger paste
  • ½ tbsp coriander powder
  • 1 tbs kashmiri chilli powder
  • 1 slit green chili
  • 1/2 tsp garam masala (1 black cardamom, 5 green cardamom, 4 ½ tsp peppercorn, 2 pcs cinnamon)dry roasted and powdered.
  • Salt to taste
  • 1 tbsp coriander leaves, finely chopped

Process

  • Add rinsed rajma, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water. After the first whistle then reduce the flame and cook for another 15 minutes then remove from flame.
  • Drain the water from the beans and keep the water aside for later use.
  • Heat oil in a widepan,add cumin seeds and asafoetida.
  • Then add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder.
  • Now add tomato puree and cook it for about 5 to 8 minutes.
  • After that, add the whisked curd and keep stirring or else it will curdle. Cook till the oil separates from the gravy.
  • Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.
  • Add the rajma and the water (which we retained from the boiled rajmas)
  • Mash some of the rajma to give the gravy a body.
  • Stir it and let it cook for 15 to 20 minutes on low flame. Add homemade fresh garam masala and let it cook for 5 more minutes.
  • Once it is done, garnish with chopped coriander leaves and it is ready to be served.

Tomato Penne Pasta Recipe

Tomato Pasta is a very wholesome pasta recipe made from organic tomato sauce and spices. It’s a subtle recipe with exciting flavors of tomato and a handful of other ingredients. It’s pretty different from Indian-style pasta, as it includes some signature Italian ingredients. So, you need to give it a try and check out yourself which one is better. Check out the recipe:-

Ingredients

  • 350 gm pasta penne
  • 1 tablespoon butter
  • 5 cloves chopped garlic
  • 1 kilograms blanched & peeled,chopped tomato
  • 1 tablespoon tomato ketchup
  • 5 leaves basil
  • 1 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon thyme
  • 2 chopped dry red chili
  • 1 tablespoon white wine
  • 1 teaspoon sugar
  • salt as required

Methods

  • Step 1 Prepare the sauce: Heat oil in a pan, add butter and once it starts to foam, add garlic. Stir well. Add red chillies followed by thyme. Stir to mix well. Cook for a minute or two and then add white wine. Let it come to a boil.
  • Step 2 Tip in tomatoes and cook pasta: Now, add tomatoes and stir to mix everything well. Let it come to a boil and then reduce the gas flame. Let it simmer for 15-20 mins. Stir occasionally. Meanwhile, cook the pasta by adding salt, pasta, and water to a pan. Cook for 10 mins or as directed in the packet. Drain the pasta and reserve the pasta water.
  • Step 3 Season your sauce: Once your tomato sauce is ready, season it with salt and pepper followed by tomato ketchup and basil leaves. Now, Cook for about 3-5 mins and then add sugar. Stir to combine everything well.
  • Step 4 Mix pasta and sauce: Add cooked pasta to the tomato sauce. Stir to mix everything well. make sure the pasta gets coated well with the sauce. Add 2 tbsp of pasta water. Now, cook it for about 2-3 mins and then switch off the gas flame.
  • Step 5 Your Tomato Pasta is ready: Your Tomato Pasta is ready to be served. You can garnish it with some parmesan cheese if you want. Enjoy!

Camel Milk: The Unusual And Exotic Elixir

The Xmas hamper we received this year had an unusual and exotic delicacy. There was a box containing artisanal single-origin chocolates made with Camel milk. The dark chocolates came in different flavours and were sinfully seductive, especially those enriched with nuts and coffee beans. Truth be told, we had tasted camel milk during a visit to Bikaner some years back but not exactly fallen in love with it due to its slightly salty, mildly sour and sharp taste. But the bite this time did what the initial gulp couldn’t.

For centuries camel milk has been part of the staple diet of the people who have shared the harsh desert habitat with the animal. Traditionally consumed fresh (unboiled) or in the fermented form, it has also been used in folk medicine to treat a wide range of ailments from tuberculosis to gastroenteritis. What then explains the sudden surge of interest in camel milk?

The Corona pandemic has engendered interest in immune-boosting superfoods and camel milk seems to fit the bill perfectly. Camel milk producers claim that their offering has five times more vitamin C and 10 times more iron than cow’s milk.

They also cite scientific studies that have found higher levels of sodium, sodium, potassium, zinc, iron, copper, manganese, niacin than in cow’s milk. That has been considered the Gold Standard in India.

(However, they concede that levels of thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those traced in cow milk.)

Camel milk low in fat but with a high percentage of unsaturated fatty acids is described to be antimicrobial, antioxidant, antihypertensive, antithrombotic and more.

Not all the claims have been proven in laboratory tests and one is well-advised not to treat camel milk as a broad-spectrum miracle cure.

What can’t be overlooked though is that it appears to have properties that can contribute significantly to glycemic control and combating insulin resistance.

The Food and Agricultural Organization, a specialized agency of the UN has issued a cautious certificate that “From all the data presented it is clear that the camel produces nutritious milk for human consumption.”

Those who are concerned about the state of the environment argue that the production of camel milk is more sustainable than bovine dairy farming and holds the promise of combating malnutrition globally.

Today camel milk is creating ripples far beyond desert regions in Arabia, Bactria, India.

Camels reached Australia in the middle of the 19th century and the Afghan camel drivers helped explorers chart an almost a 3000 kilometre stretch of arid wasteland from Darwin in the north to Adelaide in the south. Today their population go over a million camels in that country roaming in the wild and efforts to cull them haven’t succeeded. Enterprising Australians have taken to camel farming for milk production and its export.

The stricter laws in force differentiating food and medicinal products in the USA had in past inhibited the marketing of camel milk. Raw milk consumption was considered risky and unpasteurized camel milk was taboo. Advances in food processing and packaging technology have overcome most of these problems.

Chefs the world over are experimenting with this exotic ingredient to create irresistibly tempting dishes for the gourmet and are designing products for the F&B industry that will soon cease to be a niche product–a passing trend– and may well claim a significant portion of health foods mass market.

Michelin plated Indian Chef Nishant Choubey makes use of camel milk tofu and never tires of telling his East Asian guests that those with lactogenic intolerance can safely indulge in it.

Aadvik the pioneering Indian company that has come out with artisanal chocolates also produces camel milk powder that can be reconstituted as per need and flavoured milkshakes along with camel milk ghee. Iconic Amul also is marketing camel milk as a special product ‘beneficial for health.’

The ‘Ship of the Desert’ may in years to come may well be identified as the ‘Moveable Dairy Farm!’

Eggless Plum Cake Recipe

Eggless Plum Cake Recipe is a boozy, dark, intense cake. The nuts and dry fruits are steeped in the liquor of choice or in fresh orange juice, and the cake is additionally loaded with nuts making it a wholesome cake full of bites. Enjoy this delicious Eggless Plum Cake Recipe loaded with fruit & nuts from Chef Kunal Kapur.

Ingredients:

For Soaking

Cashewnuts (crushed) – ¼ cup
Almonds (crushed) – ¼ cup
Pista (crushed) – ¼ cup
Raisins – ¼ cup
Candied fruits – ¼ cup
Dried Blue Berries – handful
Dried Cranberries – handful
Orange juice – ⅔cup
For Batter

All purpose Flour(maida) – 1cup
Cocoa powder – 3 tbsp
Clove powder – ¼ tsp
Cinnamon powder – ½ tsp
Nutmeg powder – ¼ tsp
Ginger powder – ¾ tsp
Sugar(fine grain) – ¾ cup
Butter(melted, salted) – 5 tbsp
Vanilla Extract – 1tsp
Baking powder – 1½ tsp
Chocolate chips – ½ cup
Milk (room temp) – 1cup
Salt – a pinch

Steps:

Soak the dried fruits in either rum or brandy and in case you do not wish to use alcohol then you can soak the fruits in orange juice. Soak them for at least 2hours, overnight is preferable.

Sift together flour, cocoa powder, baking powder, clove, nutmeg and cinnamon powder. Add in sugar, melted butter, vanilla milk and chocolate chunks. Add in the soaked dried fruits and mix them together.

Line a baking mould with butter paper and pour in the batter. We now have 2 methods to prepare the cake.

METHOD 1

Place the filled cake tin in a steamer and cook it for approx 30-35mins. Insert a knife to check if it comes out clean. If yes remove the cake and let it cool. If the knife is still wet then steam the cake for another 5-7mins or till it gets cooked completely.

METHOD 2

Preheat an oven at 180c for 35-40mins or till the cake is completely cooked from the centre. Insert a knife to check if it comes out clean. If yes remove the cake and let it cool. If the knife is still wet then steam the cake for another 5-7mins or till it gets cooked completely.

Roasted Potato Salad Recipe

This recipe of ‘Roasted Potato Salad’ by chef Kunal Kapur is a must-try. Try this super delicious potato recipe.

Ingredients:

Potato Chunks (peeled) – 3cups
Baking soda – ½ tsp
Salt – 1tbsp
Oil – ⅓ cup
Garlic chopped – 1½ tbsp

For Dressing:

Mayonnaise/Hung Curd – ¼ cup
Cheese (spread or soft cheese) – ¼ cup
Salt – to taste
Kasoori methi powder – a pinch
Chilli flakes – 2tsp
Onions chopped – ¼ cup
Mustard oil – 1½ tbsp
Tomatoes chopped – ¼ cup
Spring onions chopped – a handful
Coriander chopped – 1tbsp
Papri – 6nos

Steps:

FOR FRYING POTATO

Submerge the potato chunks in water from 30 min to upto overnight to allow it to lose any extra starch. Take some water in a pan and pour water in it. Submerge the potatoes in cold water in the pan. Turn the heat on and set it to medium to boil the potatoes. Add some baking soda and salt and stir to mix.

Boil the potatoes till they are 90% done. At this stage drain them over a strainer. Heat the oil in another pan over medium heat and add in the garlic. Once the garlic behinds to brown, strain it over a bowl and reserve the oil.

Transfer this oil back to the pan and heat over medium flame. Add the boiled potatoes to the oil and begin roasting in the oil. Turn once one side develops a golden brown colour and crispy skin. Repeat till the potato develops the colour evenly. Strain once done and keep aside while you make the dressing.

FOR DRESSING:

Take the mayonnaise/hung curd in a mixing bowl. Add in the cheese, salt, kasoori methi, chilli flakes, chopped onions and mustard oil. Mix together well. Now add in the chopped tomatoes, spring onion, chopped coriander and crush in papri. Mix well. Finally, add in the potatoes, mix well together using a light hand and a spoon. Serve warm garnished with spring onions.

( Recipe By Chef Kunal Kapur)

Eggless Chocolate Brownie Recipe

A chocolate brownie is a square or rectangular chocolate-baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. They are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. Let’s check out the recipe below:-

Ingredients

For Brownie Batter

1 cup Dark Chocolate, coarsely chopped

½ cup Butter

1 cup Curd, beaten

1 cup Caster Sugar

½ cup All Purpose Flour

3 tbsp Cocoa Powder

1 tsp Baking Powder

½ cup Walnuts, roughly chopped

For Garnish

Ice-Cream

Chocolate Syrup

Mint Leaves

Process

  • Butter an 8″ square pan and preheat your oven to 180C.
  • In a saucepan, add dark chocolate, butter and melt on a slow flame.
  • In a bowl, add curd, caster sugar and mix it well till the sugar dissolves.
  • Add the cooled chocolate mixture and mix it well.
  • Add in the flour, cocoa powder and baking powder. Fold in the walnuts
  • Transfer the batter to the baking dish.
  • Bake at 180C for 30 minutes-35 minutes. Let the brownies cool completely.
  • Cut them into desired shape, garnish it with ice cream, chocolate syrup and mint leaves and serve.

(Recipe By Chef Ranveer Brar)

Christmas 2021: Quick & Easy Cake Baking Techniques

Christmas is around the corner and the festival is incomplete without gobbling on some delicious cake.

The festival that marks the birthday of Jesus Christ is also the perfect time to try out some new cake-decorating techniques. These quick and easy ideas will impress your holiday guests and bring a little holly jolly spirit to your dessert table.

1. Candy-cranberry cake: This is the easiest cake to bake at home when you do not want to spend hours in the kitchen during a special occasion. For this special dessert, you just have to start off with a doctored cake mix recipe and then decorate the entire cake with store-bought red and green candies. You can make a two to three-tier cake with this recipe and also add other types of seasonal candies and dried cranberries.

2. Santa Claus face cake: This cake will be the best cake for the occasion and especially when you have kids at home. Cakes are indeed a type of dessert that nobody can resist to have but if that comes with some creativity then it looks even more impressive. The baking process of this jolly Santa face cake is easy but you have to emphasize the icing and decoration of this kuchen.

After starting off with the doctored cake mix recipe, you have to wait till the cake bread cools down. Buy a white sugar paste and use food dye to get the colours you want. Stick to gel-based dyes rather than liquid to avoid making the sugar paste too sticky. Draw the Santa’s face on a piece of paper, which will later be used as a stencil. Roll out some sugar paste and cut out the pieces according to the drawing.

Brush water on the back of the piece and stick it into place.

3. Twizzlers cake: This is one of the easiest cake recipes that you can bake at home, and the best part is that kids would love it due to its vibrant icing. Bake two chocolate cake bases and let them cool down completely. Place one cake on a cake stand and top it off with white icing. Gently press the other cake on top and frost the entire cake in icing. This frosting will work like glue while sticking red and green colour Twizzlers on the border of the cake. You can cut the Twizzlers to match the height of your cake. Secure the Twizzlers by tying a ribbon in the shape of a beautiful bow. Fill the top of the cake with candies, gems and choco balls.

4. Snowflake white forest rum cake: Rum cake is the traditional holiday season dessert. This cake contains dried fruits that are soaked in rum for days and then added to the dough prepared with sugar which has been caramelized by boiling in water. To add creativity to your simple rum cake, follow this recipe, which will turn your cake even more delicious and attractive!

Pipe some candy melt snowflakes for a cake covered in buttercream. The buttercream will be prepared by whipping butter for 2-3 minutes. Add cream, sugar, vanilla extract and a pinch of salt in the whipped butter. After getting the fluffy consistency, divide the frosting into two batches. One will remain white while the other will be coloured with red food colouring. To make the Snowflakes, melt candy melts in the microwave. Transfer to the piping bag and snip off the tip. Pipe snowflakes onto a piece of parchment paper, with the help of a stencil. Now decorate the cake after frosting the entire cake in icing.

Do not forget to add the rum-soaked dry fruits in the batter of the cake bread.

5. Traditional Plum Cake: In a pan, take orange juice, lemon juice and water. Add cranberries, and dry fruits of your choice to the juice mix and cook till the mixture thickens. Bake the cake with a doctored cake mix recipe and add some winter spices, orange zest and the soaked dry fruits to it.

See that you do not over mix the ingredients at this stage. Keep a small portion of the soaked dry fruits aside for the topping. Bake for 50-55 minutes or only until a skewer inserted in the centre of the cake comes out clean. Top the cake with the leftover soaked fruits, and serve hot.

Double Chocolate Pancake Recipe

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms.

Ingredients for Double Chocolate Pancake Recipe

  • Chocolate pancake batter 1 1/2 cups
  • Chocolate hazelnut spread 1/2 cup
  • Whipped cream as required
  • Chocolate sauce for drizzling
  • Caramel sauce for drizzling
  • Fresh strawberries sliced 6-8
  • Icing sugar for dusting

Method

Step 1

Heat a non-stick pan. Pour a ladleful of chocolate pancake batter and spread it into a thick pancake. Drizzle some chocolate-hazelnut spread on top in a zig zag manner, cook for a minute and flip. Cook till the other side turns gets cooked. Similarly, make other pancakes.

Step 2

Place a pancake on a serving platter, pipe out some whipped cream, drizzle a little chocolate sauce and caramel sauce on top. Place 3-4 strawberry slices and cover with a second pancake.

Step 3

Repeat these layers once more and top with a third pancake. Repeat the layers again. Dust icing sugar on top and serve immediately.

(Recipe By Chef Sanjeev Kapoor)

Explained: Emergence Of Mock Meat

The surging trend in the food business globally is the emergence of ‘mock meat’. Millions of dollars are being spent on advertising campaigns to convince us that it is good for us (our health) and good for the planet (for conservation of the environment). It can’t be denied that raising animals for the table leaves an unbearable carbon footprint and the practice isn’t sustainable. Cattle farming – particularly to produce red meats, beef and pork– contributes to large scale deforestation, exploitation of labour and destruction of the lifestyle of indigenous people.

All this besides the argument that we should not view everything through an anthropomorphic lease and should strive to eliminate cruelty towards animals deserves serious consideration.

The raging debate is not confined to ethical moral issues. Carnivores who love to bite into flesh, fowl or fish ask why can’t the vegetarians not let the meat-eaters be? Why this zeal to convert the non-believers to their creed? Why should vegetarians and vegans be driven to chase the mirage of meats obtained from plants?

The old saying is that call a rose by any other name, it remains a rose. Now, the real problem is that you call plant-based meat by any name-mock meat, faux meat, meat analogue, vegan meat, meat substitute it doesn’t become meat.

There is a long history of humanity’s experiments in this field. The Chinese texts dating back to the third century BCE refer to Tofu made from soyabean as ‘small mutton’. The Chinese also experimented to replicate the texture of meat with gluten derived from wheat. Nor was mimicking meat with vegetables and lentils unknown in ancient India.

Cola-cassia leaves were layered with spice lentil paste and then steamed mimic fish with skin. Riconch and patod continue to be prepared in different parts of India. Originally, this delicacy was called aleek matsya literally faux fish. Jack fruit, yams and unripe bananas are commonly used to prepare vegetarian kebab, kofta, qorma and biryani. In Bengal, dhokar dalna was prepared with ground Bengal gram lentils and draped in mustard gravy to trick the guest into thinking that they were being treated to fish. These traditional improvisations relied heavily on spices used in non-vegetarian dishes to create the illusion.

However, what is casting a spell at present is mass-produced plant-based proteins that claims to match the appearance, texture and mouth feel of different viands, poultry and seafood much better.

The process used is Thermo Plastic Extrusion that has been used for almost a century now by cereal manufacturers. It was Mr Kellogg the pioneer of breakfast cereals who had forecast a great future for the humble soyabean as the poor man’s meat. Soya bean granules were marketed as vegetarian keema in India but while the nuggets (soya badi) carved a niche for itself the mince failed to take off. But we digress.

Mock meats have long ago broken the Soya barrier. As a matter of fact, the Soya Champ so popular in our land is a gluten product! Elsewhere, defatted peanuts or myriad nuts and grains are used as a base for mock meats. To reproduce the texture and taste fungi or egg white are used.

Processed food companies abroad and in India claim that they have succeeded in producing different kinds of meat substitutes that look and taste just like ‘real’ Beef, Pork, Lamb, Chicken or seafood. The essentially bland plant protein is transformed magically by the addition of edible colour, fat, aromatic substances and synthetic (nature identical) flavours. This has triggered the debate whether these ultra-processed products are really more healthy than natural meats?

Preservatives are often added that nullify the advantages claimed by producers of vegetarian meats.

These may be free from growth hormones and antibiotic medicines but what about high sodium content and preservatives? Packaging and marketing of such niche products make them attractive for the health-conscious and environmentally responsible but it remains to be seen whether this fad of fringe foodies will in future really ensure food security and adequate nutrition for the masses in different continents.

Study Finds Online Menus Should Put Healthy Foods First

A new research has found that women who see healthy food at the top of an online menu are 30 to 40 per cent more likely to order it.

The research, which was led by Flinders University PhD Candidate Indah Gynell, has been published in the ‘Appetite Journal’. “Previous research has explored menu placement before, but the studies were inconsistent, with some finding placing food items at the top and bottom of a menu increased their popularity, while others suggested that the middle is best,” said Ms Gynell from Flinders’ College of Education, Psychology and Social Work.

“In our study, we compared three locations on both printed and online menus, with online being an important addition in the age of food ordering platforms, such as UberEats and Menulog, especially during the pandemic,” she added.

The researchers created menus containing eight unhealthy items and four healthy items, arranged in three rows of four on the physical printed menu and in one column of 12 on the digital menu. In one study, the physical menu was tested on 172 female participants, while in the second study; the digital menu was tested on 182 female participants.

Female participants were chosen as previous research has found that dieting behaviours – likely to impact menu choice – are consistently more prevalent in women.

Participants then chose an item from one of the experimental menus before completing a psychological test that identified their ‘dietary restraint status’; that is whether or not they were actively choosing to restrict their eating habits for the purpose of health or weight loss.

“We found that neither the order of food items nor participants’ dietary restraint status, impacted whether or not healthy food was chosen in the physical menus,” said Ms Gynell.

“However, for the online menus, we found that participants who saw healthy items at the top of an online menu were 30-40 per cent more likely to choose a healthy item than those who viewed them further down the menu,” she added.

The authors said that the finding is important because if added up over time, consistent healthy choices could result in general health benefits at a population level, highlighting why such an intervention could be worth implementing.

“Diet-related illnesses and disease are more common now than ever before, and with a rise in online food ordering it’s important we uncover cost-effective and simple public health initiatives,” said Ms Gynell.

“Changing the order of a menu, which doesn’t require the addition or removal of items, is unlikely to impact profits as consumers are guided towards healthier options without being discouraged from purchasing altogether. This means it’s more likely to be accepted by food purveyors and, despite being a somewhat simple solution, has the potential to shape real-world healthy eating interventions,” she concluded.

Mixed Chowmein Recipe

Mixed Chowmein is a lip-smacking recipe that is ideal for lunch, dinner and even snacks. The best part about Mixed Chowmein is that it contains a lot of vegetables which makes the dish healthy. The ingredients like chicken, egg, prawns, etc. are also added in a fabulous preparation. Follow the step-by-step procedure of this simple and easy-to-make recipe.

Ingredients

  • 1 chicken breasts
  • 400 gm hakka noodles
  • 2 medium carrot
  • 2 medium onion
  • 5 green chilli
  • 2 tablespoon soy sauce
  • salt as required
  • 2 egg
  • 1/3 cup cabbage
  • 4 stalks spring onions
  • 6 cloves garlic
  • 1 inch ginger
  • black pepper as required
  • 4 tablespoon virgin olive oil

Steps

Step 1 Cook the chicken breast

Make deep slits on the chicken breast. Marinate it with crushed garlic cloves, olive oil, black pepper powder, salt and soy sauce, and keep it aside for 30 minutes. Cook it until it is tender. Keep the leftover juices for later usage. When the chicken breast has cooled down, shred it into long thin strips.

Step 2 Cook eggs and julienne vegetables

In a bowl, add 2 eggs, 1 tbsp milk, salt and pepper to taste and whisk the mixture. Fry it on a pan like an omelette. Roll it up and julienne the omelette into thin slices. Julienne all the vegetables into thin strips as well.

Step 3 Stir fry the vegetables

First, slice the onion, ginger and green chilli and crush the whole garlic cloves with the skin on. Next, heat a frying pan and add a little oil. Stir fry the julienned vegetables and season with salt, pepper. Set it aside.

Step 4 Boil the noodles

Meanwhile, boil water in a large pan and add salt and little oil to it. Add the packed noodles and cook them as per their detailed instructions. Strain the cooked noodles through a mesh sieve and put them under running water for a few minutes and set them aside. Add a few drops of oil to the noodles and give a toss so that they don’t stick together.

Step 5 Add noodles and vegetables to the pan

Now in a pan, heat oil and add the crushed garlic along with ginger, green chilli and onion we prepared in step 3. Saute them until they are soft and cooked. Add the leftover juice of chicken that we kept aside. Then add all the cooked vegetables, julienned egg and chicken. Give them a thorough stir. Then add noodles along with soy sauce and chopped spring onions. Mix them and check the seasoning.

Step 6 Ready to be served

Serve the chowmein with some sauce of your choice.

Study Finds How To Make Apple Spirits Taste Better

Researchers have revealed that measuring liquor’s conductivity could give a more objective assessment, and they also found a way to make the process more energy-efficient.

The study has been published in the ‘ACS Food Science & Technology Journal’. For hundreds of years, apples have been a good base for liquors, such as Calvados in France and applejack in the U.S., because they’re full of sugar and desirable flavours. As the mashed fruit ferments, alcohol evolved along with additional flavour compounds, which added to the complex taste of the final liquor. Distilling the fermented apples with the heat concentrated the alcohol and removed unpleasant fermentation byproducts, such as carboxylic acids that can impart unclean, rancid, cheesy and sweaty flavours.

Most producers used batch columns to make apple spirits because it provided a clean-tasting, high-alcohol distillate in a large volume. But the exact time to stop the distillation process — and achieve the most flavourful liquor — had been uncertain. Previously, Andreas Liebminger and colleagues showed that a rapid increase in apricot brandy distillate’s conductivity reliably indicated the ideal time to stop the distillation. So, the researchers wanted to see if this would also hold for apple liquors.

The researchers crushed and fermented apples into a mash, which they distilled in a German-style batch column still. As the mash was heated, they continuously monitored the conductivity of the distillate and measured the levels of nine carboxylic acids. They found that as the conductivity rose, so did the levels of the bad-tasting carboxylic acids. In additional tests to find a more energy-efficient distillation strategy, they noted that heating up the mash too quickly produced a distillate with lower conductivity and fewer of the unwanted flavour compounds, but it smelled bland. In contrast, raising the temperature of the still’s cooling tower produced a liquor with good aroma intensity, while also reducing the carboxylic acid levels. By keeping the cooling tower a few degrees warmer, the researchers didn’t expend as much energy overall compared to the conventional approach.

The researchers said that monitoring the conductivity in the distillates afforded them a simple way to identify the best conditions for producing apple spirits with the most desirable quality and taste.

Study: Meat-Eaters Choose Plant-Based Food When Food Menus Are 75% Vegetarian

A new study by the University of Westminster has found that meat-eaters are more likely to choose vegetarian meals when they make up the majority of food offered on the menu.

The research has been published in the ‘Journal of Environmental Psychology’. People who usually ate meat shifted their choice to vegetarian food only when menus were 75 per cent vegetarian, but not when 50 per cent or 25 per cent of items were vegetarian. Therefore, meat-eaters can change their preferences when given enough vegetarian options to choose from, yet a large proportion of these options are needed to change fixed habits for consuming meat.

This new research involving Dr Beth Parkin at the University of Westminster and Dr Sophie Attwood from the World Resources Institute suggested that the food sector can have a significant impact in promoting sustainable food choices. The researchers argued that this can be achieved by changing how the choice is presented to the consumer without the need to consciously persuade individuals of the benefits of pro-environmental diets.

During the study, the researchers assessed how increasing the availability of vegetarian food in relation to meat impacted the choice of people who usually eat meat. These types of interventions are known as ‘nudges’, as they explored ways in which a decision can be designed to influence the desired behaviour.

The study randomised participants to menus that contained different ratios of meat and vegetarian dishes to determine exactly how much meat availability is needed to promote sustainable choices. It is thought that availability may have increased vegetarian food choice by implicitly suggesting behavioural norms or by providing consumers with a wider range of desirable options.

The meat and dairy industries are large polluters accounting for approximately 25 per cent of global emissions and if left unchallenged, the impact of the food system alone would prevent us from reaching targets laid out by the Paris agreement. Incremental changes to our diet can have a big impact on carbon emissions when applied at a large scale, resulting in a significant reduction in domestic GHG emissions.

Dr Beth Parkin, the lead author of the study from The University of Westminster, said, “This intervention shows the potential that the foodservice sector has in creating large scale shifts to encourage meat eaters to change their preferences. The findings provide practical instruction on what percentage of their food offerings should be vegetarian if they are to succeed in encouraging sustainable eating behaviours. If the foodservice industry is to decrease their carbon footprint, they need to act by providing far more plant-based items than currently on offer.”

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