Mumbai's Ekaa collaborated with The Belgadia Palace situated in Mayurbhanj in Odisha and Suntory Roku Gin to showcase the unexplored treasures of Odisha in a two-day pop-up in the city. This initiative, led by Chef Niyati Rao aims to celebrate and preserve the rich, underrepresented culinary and cultural heritageof Odisha. At its heart, this collaboration is more than a dining experience; it is an homage to Odisha’s culinary heritage. Partnering with Maharajkumari Mrinalika and AkshitaM Bhanj Deo, the 48th generation of the Bhanj Dynasty and custodians of The Belgadia Palace, Ekaa’s team has delved deep into the rich history and diverseflavors of Mayurbhanj. The aim is to bring back not only the unique ingredients and techniques of the region but the stories behind them—stories that deserve aplace on the national culinary map. The journey began with Ekaa’s R&D team, who from September 12 to 16, immersed themselves in the sights, smells, and sounds of Mayurbhanj’s culinaryworld. The team explored local markets, sampled traditional snacks like Mudhi Mansa and Dahi Aloo, foraged in the forests for wild ingredients, and visited anabundance of local eateries where inspiration was found in every plate and cup.“We’ve always wanted to tell stories through food, and this experience is exactly that—a way to bridge history and the present through flavours that most peoplein the city have never tasted before,” says chef Niyati Rao, head chef and partner, Ekaa. She adds, “We’ve adopted Odia techniques like smoking meat in Sal leaves and incorporated ingredients such as Ambulo, elephant apples, and crystallised palmjaggery to craft a menu that is truly innovative while staying rooted in tradition.” “Each of the cocktails curated is a tribute to Odisha’s vibrant food and drink culture, blending tradition with flavour in every sip. From the communal warmthof Daula Khichdi to the tangy soul of Gongura, the timeless sweetness of Aam Rai, and the ancient spirit of Mahua, these creations invite you to experience thedeep-rooted heritage of Odisha in a new and unforgettable way”, adds Jishnu AJ, head mixologist, Ekaa “The result of this immersive experience and discoveries will be presented at Ekaa in the form of a specially curated menu featuring 8 courses and 4 cocktails.The entire Odisha-inspired menu is like a storybook, allowing guests to embark on the journey we experienced during our time in Odisha. Our physical menureflects this as well—it’s designed as an accordion book, a picture gallery that will guide diners through the entire experience”, concludes Rao. Beyond the gastronomic creativity, this collaboration also carries a philanthropic dimension, with part of the proceeds from the dinner supporting the MayurbhanjFoundation, led by Akshita Bhanj Deo. The foundation is committed to preserving and promoting the cultural and natural heritage of Mayurbhanj, making this initiative more than just a creative exploration—it’s a meaningful contribution to a greater cause. Details:Where:: Ekaa, MumbaiWhen: October 18 and 19Price: Rs 5,500 plus taxes for a 8-course meal; cocktails priced at Rs 1,125 plus taxesSeatings: Two seatings, 7:00 pm to 9:30 pm and 9:30 pm to midnightReservations: Limited to 25 guests per seatingAlcohol: Charged as per actuals
16 October,2024 06:36 PM IST | Mumbai | mid-day online correspondentAs the global demand for Indian coffee surges, the country has clocked coffee exports worth Rs 7,771.88 crore in the first half of current fiscal (FY25), a massive 55 per cent increase from Rs 4,956 crore during the same period last fiscal. This surge highlights the growing global demand for Indian coffee and marks a pivotal moment for the nation’s agricultural sector. For the April-September period, the country exported 2.2 lakh tonnes of coffee, a rise from 1.91 lakh tonnes in the same period last year which is a 15 per cent volume increase, as per latest data by the Coffee Board of India. There has been a significant rise in coffee price in the international markets, amid anticipated European export regulations. Coffee buyers are paying an average of Rs 352 per kg for the Indian coffee, up from Rs 259 per kg earlier. Among the countries exporting the Indian coffee, Italy tops the chart with 20 per cent of total exports. Germany, Russia, the UAE and Belgium collectively import 45 per cent of Indian coffee. The coffee production in India was nearly 3.6 lakh metric tonnes in the 2023-24 crop year. During 2021-22, Indian coffee exports stood at $1.016 billion, growing by 38 per cent from the previous year 2020-21. In the year 2021-22, India was the fifth largest exporter of coffee in the world with a share of about 6 per cent of global coffee exports. Karnataka accounts for about 70 per cent of India’s coffee output. Kerala contributes 20 per cent of India’s coffee production, positioning it as the second-largest coffee-producing state in the country. Tamil Nadu ranks third with a 5.7 per cent share. The coffee export market has been a key driver of the country’s coffee industry. Also Read: Mid-day Special | Filter coffee in Mumbai: More than just a beverage — It's an emotion This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
16 October,2024 03:20 PM IST | Mumbai | IANS
With ongoing celebrations across India, the festive season is still in full swing. Marked by spiritual rituals, and beloved traditions, this is also a period of family reunions and community gatherings. While visiting friends and family is an inherent part of the joyous celebrations, hosting can end up being a bit overwhelming especially if you aim to please with a delicious spread. Fret not! Whether it is a tea-time meet up, or a casual gathering of friends, with a little bit of planning hosting can be a breeze. Imagine effortless entertaining with delicious, homemade dishes that impress your guests without hours of preparation. On Dussehra, chefs share simple yet flavourful recipes that will impress your guests and take the pressure off your hosting duties. Sabudana chaat For those who like to experiment, try this sabudana chaat if you like your snacks tangy. "Sabudana chaat is a delightful interplay of sweet, tangy, and spicy. The secret to a perfect sabudana chaat lies in the balance of flavours and textures. The sago should be cooked just right, and the chutneys should complement each other beautifully,” says chef Rajesh Paramashivan, head pastry chef, Novotel Mumbai Juhu Beach. Ingredients Tapioca pearls 100 gm Tapioca root 50 gm Chopped onion50 gm Chopped tomatoes 50 gm Chopped coriander 50 gm Chopped green chilli 15 gm Lemon juice 1 lemon Chat masala 1 tsp Chopped green mango 1 tbsp Kokum 100 gm Puri 6 nos Nylon sev 50 gm Tapioca slices 100 gm Chilli powder 1 tsp Method 1. Wash and soak the tapioca pearls for 1/2 hour after which it would bloom. 2. Finely chop onion, tomatoes, chilies and coriander. 3. Mix the tapioca pearls with chopped items. Add chat masala, and lemon juice and allow to rest for 5 minutes. 4. Meanwhile prepare kokum extract, by boiling kokum and then allowing it to chill, strain and mix well. 5. Puncture the puris and stuff the tapioca mixture in it and top it with sev, and chopped coriander. 6. Fill the shot glasses with chilled kokum extract and top it with the stuffed puris. 7. Serve with sliced and deep-fried tapioca slices marinated with chili powder and salt and topped with finely chopped tomatoes, onions and coriander. Babru This Himachali kachori is sure to impress your guests. Crunchy, hot, and fairly easy to whip up, the regional specialty is a wholesome treat. “In Himachal, kachoris are like a warm hug during winter, especially when the festive season rolls around. Everyone from the little ones to the grandparents can’t get enough of them! I've put my spin on this classic, and trust me, folks can't get enough of it,” shares Upender Kumar, sous chef at The Orchid Hotel, Shimla. Ingredients Wheat flour 300 gm Baking powder a pinch Chana dal (soaked) 100 gm Ginger paste 5 gm Garlic 2 cloves Green chilies 1 Fresh coriander leaves Coriander powder 1/2 tsp Cumin powder 1/2 tsp Turmeric powder 2 pinches Salt to taste Refined oil for frying Method 1. Knead the wheat flour with baking powder and warm water into a soft dough. Let it rest for 30 minutes. 2. Grind the soaked chana dal, ginger, garlic, green chilies, coriander leaves, coriander powder, cumin powder, turmeric, and salt into a coarse paste. 3. Divide the dough into 6 equal portions and flatten each ball slightly. 4. Stuff each dough ball with the prepared mixture, and then flatten it with a rolling pin to form small discs. 5. Heat refined oil in a pan and deep fry the stuffed dough until golden brown. Paneer Tikka We can all agree that nothing beats a creamy paneer tikka when it comes to appetisers. Chef Shatrughan Kumar from Dana Choga tells us about his twist on the classic, “Bringing together rich, creamy flavours with succulent paneer in a modern take on this classic dish, we’ve reimagined the tikka to highlight its versatility, blending delicate spices and traditional techniques.” Ingredients Yoghurt 100 gm Ginger paste 15 gm Cashew paste 100 gm Salt 5 gm Black pepper 2 gm Paneer 250 gm Method 1. In a bowl, prepare the marinade by mixing yogurt, ginger paste, cashew paste, sendha namak and black pepper until well combined. 2. Add the paneer cubes to the marinade. Gently mix to coat everything evenly. 3. Cover and refrigerate for at least 1-2 hours. 4. Preheat your grill or oven to 200°C (400°F). 5. Soak wooden skewers in water for about 30 minutes if using them, to prevent burning 6. Thread the marinated paneer onto the skewers alternately. 7. Place the skewers on a grill, in a preheated oven, or on a tawa (griddle). Cook for about 15-20 minutes, turning occasionally, until they are golden and slightly charred. 8. Garnish with fresh coriander, and serve. Chanar payesh Indulging in food that makes one reminisce about fond memories is a festive staple. This traditional Bengali dessert can add a comforting sweet touch to your spread. “Chanar Payesh is one of those desserts that’s simple to make but filled with heart. The creamy texture, subtle sweetness, and hint of rose water make it perfect for the festive season. The dessert can be prepared ahead of time and enjoyed chilled with family and friends,” shares chef Anand from Deltin. Ingredients Whole milk 2 l White vinegar 20 ml Sugar 85 g Salt ¼ tsp Green cardamom 2 Rose water ¼ tsp Pistachios (blanched and peeled) 10 gm Dried rose petals (for garnishing) Method 1. Soak pistachios in hot water for 5 minutes. Remove their outer covering to reveal bright green pistachios. Set aside. 2. Set 1 L milk to boil in a saucepan along with split cardamom pods, sugar and salt. Reduce it on low heat to 30 per cent of its original volume, about 30 to 40 minutes. 3. Meanwhile, in a second saucepan, heat another 1 L of milk. When it comes to a boil, turn off the heat and allow it to cool for 2 minutes. Add vinegar and cover for 10 minutes. When the milk has curdled, strain it over a fine-mesh strainer or a cheesecloth. 4. Once the milk in the first saucepan has properly thickened, and the chhana has been drained of all the excess whey, crumble the chhana into the thickened milk. 5. Add blanched pistachios and rose water. Cook until you see steam coming out (don’t overcook the chhana at this stage or it will become dry and squeaky). Turn off the heat and transfer to a dish to cool. 6. Refrigerate for 6 hours, and serve chilled with a garnish of dried rose petals rehydrated in water. No-bake chocolate coconut date balls “Looking for a last-minute dessert recipe? These no-bake chocolate coconut date balls are made with simple, wholesome ingredients, and come together in minutes,” poses Shubham Shirke, executive chef at The Pantry. Ingredients Pitted Medjool dates 8 no Whole almonds (unsalted) 1 cup Dark chocolate chips 2 tbsp Oats 2 tbsp Water (to help it stick) 2 tbsp Unsweetened coconut (for rolling) or roll it in cocoa powder ½ cup Method 1. Pour coconut onto a plate and set aside. 2. Place the rest of the ingredients (except coconut) into a food processor. Process about 30 seconds to 1 minute. 3. Wet your hands (do this each time before you form the balls – it will help everything stick) and then form the mixture into ball shapes. The recipe should yield about 10! 4. Roll balls in coconut mixture or cocoa powder. 5. Meanwhile, in a second saucepan, heat another 1 L of milk. When it comes to a boil, turn off the heat and allow it to cool for 2 minutes. Add vinegar and cover for 10 minutes. When the milk has curdled, strain it over a fine-mesh strainer or a cheesecloth. 6. Once the milk in the first saucepan has properly thickened, and the chhana has been drained of all the excess whey, crumble the chhana into the thickened milk. 7. Add blanched pistachios and rose water. Cook until you see steam coming out (don't overcook the chhana at this stage or it will become dry and squeaky). Turn off the heat and transfer to a dish to cool. 8. Refrigerate for 6 hours, and serve chilled with a garnish of dried rose petals rehydrated in water. Chocolate gujiya Extremely popular across Northern and Western India, gujiya is the go-to sweet during the festivals of Holi and Diwali. Manish Sharma, executive chef at Radisson Blu Palace Resort and Spa, Udaipur shares a decadent twist on the flaky pastry combining it with the rich and indulgent flavour of chocolate. Ingredients For the dough All-purpose flour 2 cups Salt 1/4 tsp Baking powder 1/4 tsp Ghee or oil 1/4 cup Lukewarm water 1/4 cup For the chocolate filling Dark or milk chocolate chips 1 cup Chopped nuts (almonds or pistachios) 1/2 cup Dried coconut (optional) 1/4 cup Honey or sugar 1 tbsp Method 1. Prepare the dough by mixing flour, rock salt, baking powder, and ghee/oil. Gradually add water to form a smooth dough. Rest for 30 minutes. 2. Melt chocolate chips in a double boiler or microwave (30-second intervals). Mix with nuts, coconut (if using), and honey/sugar. 3. Roll out the dough by dividing it into small balls (about 10 to 12). Roll each into a thin circle. 4. Place 1 to 2 teaspoons of chocolate mixture in the centre. Fold and seal the dough into a half-moon shape. To avoid bursting, ensure the filling is not too hot when sealing. 5. Deep-fry gujiyas until golden. For a healthier option, bake gujiyas at 375°F (190°C) for 15-20 minutes. Dust with powdered sugar.
12 October,2024 10:21 AM IST | Mumbai | Maitrai Agarwal
With Navratri and Durga Puja coinciding, Indians leave no stone unturned to showcase their culture and traditions. It gets even better because all kinds of delicious food improve the celebrations over nine days.While there are many different kinds of dishes that people indulge in while fasting for Navratri, Indian chefs say there are many unique dishes that people can explore with Bengali cuisine. The best time to do it is Durga Puja. With Durga Puja underway, mid-day.com asked these Indian chefs to share innovative dishes that people can make during this time of the year. They not only share unique versions of classic dishes like sandesh and rasmalai but also patishapta, ghugni and even bhog khichuri.Patishapta with Chocolate Hazelnut FillingWith Durga Puja underway, chef Ruffy Shaikh, who is the senior sous chef at ITC Grand Central in Parel, says it is the best time to enjoy patishapta but with a twist of chocolate hazelnut filling. He explains, "A traditional Bengali delicacy, Patishapta, is typically loaded with coconut and jaggery. By adding a luxurious, contemporary flavour that will please all ages, we preserve the dish's essence while providing a rich chocolate hazelnut filling."Ingredients:Rice flour 1 cupAll-purpose flour 1/2 cupSemolina 2 tbspMilk 1 1/2 cupsGrated coconut 1 cupJaggery 1/2 cupChocolate hazelnut spread 1/2 cupGhee 2 tbspChopped Pistachios for garnish 2 tbspWater as neededMethod:1. To make a smooth batter, combine rice flour, all-purpose flour, and semolina in a bowl with milk. Set aside for 30 minutes.2. In a pan, heat 1 tablespoon of ghee. Add the grated coconut and jaggery, and simmer until mixed. Set aside.3. To produce a thin crepe, heat a nonstick pan, brush it with a little ghee, and then pour a ladle of batter onto it.4. Cook till gently browned, 2 minutes on each side. Shape it into a typical Patishapta by adding a tablespoon of the chocolate hazelnut spread in the centre and rolling it up.5. Serve warm, garnished with chopped pistachios. Also Read: Durga Puja 2023: How Mumbai pandals prepare delectable Bengali cuisine for bhog Gulkand RasmalaiWhen it comes to Indian festivals like Durga Puja, it is impossible to imagine them without delicious Indian sweets like rasmalai. Aslam Khan, who is the executive sous chef at the Tamara Coorg, says you can easily make a Gulkand Rasmalai. He explains, "Rasmalai embodies the essence of festivity in both taste and experience. This dessert is a testament to the beauty of simplicity and tradition, with its timeless appeal evoking emotions and memories."Ingredients:For Rasmalai:Chhena (Indian cheese) 250 gmMilk powder 100 gmGulkand (rose petal jam) 25 gmSugar 20 gmCardamom powder 10 gmSaffron 5 gm (soaked in 10g hot water) For milk syrup:Full-fat milk 500 gmSugar 100 gmCardamom powder 10 gmGulkand (rose petal jam) do paste 25 gmSaffron 5 gm (soaked in 10 gm hot water) Garnish:Chopped pistachios or almonds (optional)Method:1. Prepare rasmalai: Mix paneer, milk powder, gulkand, sugar, and cardamom powder. Shape into small balls and flatten slightly.2. Prepare Milk Syrup: Boil milk, sugar, cardamom powder, and saffron until thickened.3. Assemble: Soak rasmalai in milk syrup for 30 minutes. Garnish with chopped nuts (if using). Gulkand rasmalai variations- Add rose essence or rosewater for enhanced flavour.- For vegan variations, use different types of milk (e.g., almond, soy). Tips:- Use fresh paneer for best results.- Adjust gulkand to taste.- Serve chilled.Coffee SandeshWhile the traditional Sandesh is a clear favourite, Nitish Chandra Phani, who is the executive chef at The Tamara Kodaikanal, says you can make Coffee Sandesh. He shares, "No Durga Puja is complete without sweets. This Sandesh recipe is simple, light on sugar, and sure to surprise your family and friends." Ingredients:Milk 5 litresSugar 200 gmElaichi powder 3 gmWhite vinegar 50 gmRefined flour 25 gmCoffee powder 7 gmMethod:1. Curdling the milk: In a large kadai, heat 5 litres of milk until it boils. Once boiled, add vinegar to curdle the milk. Strain the curdled milk through a muslin cloth and set the whey aside. Once cooled, mash the curdled milk thoroughly. Gradually add refined flour while mashing until a smooth dough forms. Divide the dough evenly and set aside.2. Preparing the whey dough: In a clean kadai, add sugar and half of the whey dough. Cook on a low flame, stirring constantly for 15-20 minutes until the sugar dissolves completely. Add the remaining half of the whey dough, mixing well to avoid lumps. Once mixed, turn off the heat and transfer the dough to a flat tray.3. Shaping the Sandesh: Take half of the whey dough, sprinkle cardamom powder over it, and spread it on a flat surface or tray. Divide the dough into equal portions (approximately 20 gm each), shape them into balls, and press them into Sandesh moulds for a decorative finish. Arrange the Sandesh on a plate.4. Adding coffee flavour: Take the remaining half of the whey dough, mix it with coffee powder, and divide it into equal portions (approximately 20 gm each). Shape and press them into Sandesh moulds as well. Arrange on a plate.Ghugni Aloo Tikki Chaat with Churmur (For 5 portions)Beyond the delicious sweets, chef Arun Kala, who is the executive chef at Radisson Blu Plaza Karjat, says making the Ghugni Aloo Tikki Chaat with Churmur is perfect for the occasion. He explains, "This particular recipe is a unique combination of ingredients used to make Bengali classic Ghugni and curating it into a tikki with the addition of elements from another classic churmur."For ghugniIngredients:Dried peas, soaked overnight 2 cupsPotato peeled and diced 1 noTurmeric powder 1/2 tspBay leaf 1 noOil 1 tbspOnions, chopped 1 cupTomatoes, chopped 1 cupGinger slits 8-10 strandsGreen chilies, finely chopped 2 gmTamarind pulp 3 tbspJaggery 1 tspRed chilli powder 1 1/2 tspChana masala 1 tbspCumin powder 2 tspChaat masala 1 tspGaram masala 1/2 tspSalt to tasteMethod:1. Take the soaked peas and with peeled potatoes, turmeric powder, bay leaves and water with some salt. Boil until soft and remove the bay leaf later.2. Take oil, and add tomatoes, onions, ginger julienne, and green chilies. Saute and then add the boiled mixture with the addition of red chilli powder, chana masala, chaat masala, tamarind pulp, and jaggery. Adjust the seasoning.For potatoes and dry pea pattyIngredients:Large potatoes, boiled, peeled and mashed 4 nosSoaked and boiled dry peas, mashed 1/2 cupDegi mirchi 1/2 tspGaram masala 1/2 tspCoriander powder 1 tspDry mango powder 1 tspSalt as requiredBread crumbs 1/4 cupArrowroot flour 1/4 cupChopped coriander leaves 2 tbspOil 4 to 5 tbsp for fryingMethod:1. Take the mashed potatoes and peas together with the rest of the ingredients and make them into a 1/2-inch-thick patty. Leave half the potato chopped for topping.2. Make the tikkis crispy on a flat griddle with the use of oil. ToppingsTamarind chutneyMint chutneyLemons wedgeGinger, shreddedTomatoes, choppedOnions, choppedBoiled potato, choppedFresh coriander, chopped1 tsp chaat masala5-6 puchka for garnishAssembly:1. Place the ghugni tikki on a plate and top with the above ingredients with the addition of crushed puchka.Bhog KhichuriBeing one of the dishes that is intrinsic to Bengali cuisine, chef Ashish Kadam, who is the chef de cuisine at Novotel Mumbai International Airport, says you can make Bhog Khichuri feel a part of the festivities. He explains, "Bhog khichuri is a delightful and comforting dish often associated with festivals and special occasions in Bengali culture. The blend of rice and lentils creates a nourishing base, while the addition of labra subzi brings vibrant flavors and textures. The simplicity of this dish allows each ingredient to shine, making it a true celebration of wholesome ingredients. Serving it with curd, aloo chips, baingan bhaja, and mango chutney elevates the experience, providing a balance of tastes—spicy, tangy, and sweet."Ingredients:Basmati Rice 1 CupMoong Dal 1/2 CupTurmeric Powder 1 tspCumin Seeds 1 tspGreen Chillies, 2-3 nosTomato, medium, chopped 1 noMixed Vegetables (Labra Subzi: Carrots, Peas, And Beans) 1 CupWater 4 cupsSalt to tasteGhee or oil for cookingFor serving:CurdAloo chipsBaingan bhaja (fried eggplant)Mango chutneyMishti doi (sweet yogurt)Method:1. Wash the rice and moong dal together until the water runs clear. Drain.2. In a large pot, heat ghee or oil. Add cumin seeds and let them splutter. Add green chilies, followed by chopped tomato. Sauté for a few minutes.3. Add the rice, dal, turmeric, mixed vegetables, and salt. Stir well. Pour in water and bring to a boil.4. Reduce heat, cover, and let it simmer for 20-25 minutes, or until the rice and dal are cooked and creamy. Stir occasionally.5. Serve the khichuri hot, garnished with a dollop of ghee. Pair with curd, aloo chips, baingan bhaja, and mango chutney. Don’t forget the mishti doi for a sweet finish. Also Read: Navratri 2024: Follow these recipes to make unique sweet and savoury dishes during these nine days
11 October,2024 01:09 PM IST | Mumbai | Nascimento PintoPune cocktail bar Cobbler & Crew has collaborated with Mumbai's Japanese restaurant Mizu Izakaya to host a unique pop-up to take diners on a culinary journey on October 13. The food take over will feature the exquisite creations of Chef Lakhan Jethani, who is the head chef and co-founder of Mizu Izakaya.For the dining experience at the bar, which recently appeared as the No. 2 Best Bar in India by 30 Best Bars, chef Lakhan has curated a special menu that reflects his ability to combine the best of both worlds. A few of their signatures include Hamachi Smoked Ponzu, Salmon Gondhoraj Truffle, Smoked Pumpkin & Tempura Aubergine Bao, and more. As guests savour his curated exquisite dishes, they will also get the opportunity to experience Cobbler & Crew's innovative 'Life in the 90s' cocktail menu, which captures the spirit of that vibrant decade through creative concoctions. From inventive creations like '2 Min Noods' and 'Summer of 95' to DIY options like 'DIY Banta' and 'The Legends'. Each concoction promises to delight your taste buds and take you on a flavorful adventure you won't forget. If you are in Pune this weekend and love to try out new food experiences, then the Cobbler & Crew and Mizu Izakaya aim to keep you wanting for more. Where: Cobbler & Crew, Kalyani NagarWhen: October 13 Time: 7 pm to 11 pmPrice: Rs 1,500 plus taxes (approximately for two people)For reservations, call: 09325875685
09 October,2024 04:54 PM IST | Mumbai | mid-day online correspondent
Navratri is known to be a time of fasting and one that is followed religiously by Hindu devotees across India during the nine days, which also coincides with Durga Puja. While fasting food including the likes of sabudana is usually eaten during this time of the year, there are many different variations that people indulge in to break their fast. Interestingly, Indian chefs say these are not only savoury but also sweet dishes that can be enjoyed any time during the day. With Navratri here, mid-day.com asked these chefs to share recipes for their favourite dishes that people can follow and make at home. They not only share one for saffron pudding, carrot barfi and vegan sabudana apple kheer but also vegan sabudana khichdi and Khar, a unique Assamese dish, that can be enjoyed during these nine days. Saffron PuddingIf you love sweet dishes, then chef Anshul Dhyani at ITC Grand Central in Parel says you should make the Saffron Pudding. He explains, “During Navratri, saffron pudding is a delectable treat that symbolises festivity and devotion. In addition to adding a delicious flavour, the rich, golden saffron threads stand for prosperity and purity. Every bite serves as a nostalgic recall of customs, preserving the essence of the celebration.” Ingredients:Rice flour 1/2 cupMilk 2 cupsSugar 1/2 cupSaffron strands 1/4 tspCardamom powder 1/2 tspChopped nuts 1/4 cup (pistachios, almonds)Ghee 2 tbspA pinch of salt Method:1. Place the milk in a saucepan and gently boil it. After adding the saffron strands, soak it for ten minutes.2. To make a smooth paste, combine the rice flour and a small amount of water in a different bowl. Stir this paste into the boiling milk gradually, being careful not to let any lumps form.3. Stir in the sugar, cardamom powder, and a small amount of salt. Cook, stirring, for a further 10 to 15 minutes, or until the pudding thickens.4. Add the ghee and chopped nuts and stir. Take off the heat.5. Transfer the pudding into bowls for serving and allow it to cool. It can be chilled or served warm.Also Read: Filter coffee in Mumbai: More than just a beverage — It's an emotion Carrot BarfiIf you love barfi but want to keep it healthy, Nitish Chandra Phani, who is the executive chef at Tamara Kodaikanal, says Carrot Barfi is the perfect choice for Navratri. He explains, "This easy-to-prepare dish is a beloved sweet known for its health benefits, perfect for any occasion or puja." Ingredients:Grated carrots 1 kgGhee 125 gmSugar 150 gmRaisins, white or black 50 gmBroken cashew nuts 50 gmCardamom powder 5 gmMilk 1 litreKhoya 100 gm Method: 1. Heat a kadai or a thick-bottomed pan. Add 100 gms ghee and when hot, add the grated carrot. Stir till the carrot begins to release water.2. Stir the mixture till all the water dissolves.3. Add the milk and cook till the mixture thickens and all the milk has been absorbed into the carrots. 4. Add khoya and stir continuously till the khoya mixes well into the carrot. Stir for around three minutes more and then add in the sugar.5. When the sugar dissolves into the carrot mixture, add raisins, cardamom powder and broken cashew nuts. 6. Cook for another 4 to 5 minutes till the carrot mixture becomes thick. 7. Remove from heat and keep aside. 8. Take a tray and brush the remaining ghee on it. Spread the carrot mixture on it and keep it in a cool place till it reaches a texture that can be cut. 9. Cut to a desired size, arrange on a plate and serve. Vegan Sabudana Apple Kheer (Makes 4 cups)While eating healthy is important, many vegans may want options, and Saritha Sreedharan, a nutritionist who is associated with Veganuary India, the India chapter of the non-profit organisaton, Veganuary, says you can make a Vegan Sabudana Apple Kheer. Ingredients:Any nut milk 2 cupsSabudana, soaked 3/4 cup Deseeded and mashed custard apple 1 cupCardamom powder 1/4 tspSaffron a few strands for flavourMixed seeds, roasted for garnishSoaking: Soak sabudana in water for 3 to 4 hrs. Method: 1. Heat a little oil in a pan and cook sabudana till they become transparent. 2. Add thick nut milk, cardamom powder, and saffron and mix well. 3. Let it cook for a few minutes. 4. Be careful to not boil the milk. 5. Remove from the heat and add mashed custard apple. 6. Serve in bowls and garnish with roasted mixed seeds. Alsi ki Barfi If you want a healthy yet delicious boost of energy during these nine days, then chef Kamaljeet Singh, who is the executive sous chef at Hilton Goa Resort Candolim, says you can make Alsi ki Barfi because it is not only delicious but also healthy and can be eaten by anybody. Singh explains, "This is a perfectly healthy and energy-boosting recipe which can be enjoyed during Navratri as flax seeds are a great source of omega-3 fatty acid, having high fibre content and acts as an antioxidant. Ingredients: Golden flax seed powder 125 gmCoarsely ground walnut 125 gmCoarsely ground almonds 125 gmCoarsely ground cashews 125 gmCrushed cardamom 8 nosJaggery 200 gmWater 60 - 90 ml Method:1. Grease the 8-inch plate and set aside.2. Dry roast flax seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over-roast the nuts, nuts will become oily.3. Turn off the heat. Add cardamom mix it well and take it out in a bowl. Set aside.4. In the same saucepan boil the jaggery and water together over medium heat. After the syrup comes to a boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over the dry surface and check with finger syrup should be just sticky. 5. Turn off the heat. Add the nut mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean.6. Cool for a few minutes and cut them in about 1 1/2-inch square shape7. Keep them in a closed container; Alsi Burfi has a long shelf life. Also Read: What is ‘Dark Tourism’? How the Wayanad landslide highlighted the travel trendVegan Sabudana KhichdiWhen talking about food during Navratri, it is impossible to not mention Sabudana Khichdi, MK Aman Islam, executive chef at Niraamaya Retreats Backwaters & Beyond Kumarakom in Kerala, says it is can also be made in the vegan version. He explains, "The beauty of Sabudana Khichdi lies in its simplicity and balance. The soft, chewy sabudana combined with the crunch of roasted peanuts and the mild spice creates a comforting and wholesome dish that’s perfect for Navratri, when many prefer light yet nourishing meals. For a vegan version, substitute ghee with vegetable oil." Ingredients:Sabudana (tapioca pearls) 1 cupPeanuts, roasted and coarsely powdered 1/2 cupCumin seeds 1/2 tspGreen chilies, finely chopped (optional for heat) 1-2 gmPotatoes, boiled and diced (optional) 1/2 cupCoriander leaves, chopped 1/4 cupTurmeric powder 1/2 tspSalt to tasteGhee or vegetable oil (use oil for a vegan version) 1 tbspLemon, cut into wedges (for serving) 1 no Method:1. Rinse the sabudana under cold water until the water runs clear to remove excess starch. Soak the sabudana in just enough water to cover it for 4-6 hours or overnight. Drain any excess water after soaking.2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and green chilies, and sauté until fragrant.3. Add the boiled potatoes (if using) and cook for a few minutes until lightly golden.4. Add the soaked sabudana, roasted peanuts, turmeric powder, and salt. Stir well to combine.5. Cook for about 5-7 minutes, stirring occasionally, until the sabudana turns translucent and is cooked through. Be careful not to overcook as it can turn sticky.6. Stir in the chopped coriander leaves.7. Serve hot with a squeeze of lemon juice on top for added freshness. Khar While there are many traditional and innovative dishes for Navratri, Suresh Singh Fartyal, who is the brand chef at Mool Kitchen and Bar in Fort, says one can make Khar. He explains, "Khar is an Assamese style broth which is made by cooking raw papaya and black chana in moong dal. As simple as it may sound, the dish is packed with nutrients and is extremely light on the stomach.” In Assam, people have it with Gobindobhog rice and ghee. Ingredient: Raw papaya 100 gmMoong Dal, soaked 100 gmKala chana, soaked 10 gmMustard oil 20 mlMethi seeds 20 gmTurmeric powder 2 gmSalt 2 gmCooking soda 200 gmGreen chillies 10 gmGreen coriander 200 gm Method: 1. Cut your papaya into proportionate pieces and keep them aside. 2. Pre-pressure semi-cooked black channa and moong dal together in with a little salt and turmeric. 3. Add papayas to the mixture with cooking soda, methi seeds turmeric powder. 4. Once cooked, temper the dish with mustard seeds and green chillies. 5. Finally, before serving, garnish the Khar with lots of finely chopped green coriander leaves.
05 October,2024 11:38 AM IST | Mumbai | Nascimento PintoThe cost of home-cooked veg thali increased 11 per cent (year-on-year) in the month of September while non-veg thali became cheaper by 2 per cent, a report showed on Friday. The uptick in veg thali cost was largely due to an increase in the prices of vegetables, which collectively account for 37 per cent of the thali cost. Prices of onion, potato and tomato rose 53 per cent, 50 per cent and 18 per cent year-on-year, respectively, with the first two driven by lower arrivals and the third by the impact of heavy rainfall on output, according to the report by CRISIL Market Intelligence and Analytics. “The non-veg thali cost, on the other hand, was weighed down by an on-year decline in the cost of broiler. We expect a moderate correction in onion prices once the kharif supply comes into the market. Potato prices are also expected to decline, though tomato prices may remain elevated amid lean supply,” explained Pushan Sharma, Director-Research, CRISIL Market Intelligence and Analytics. Price of pulses, which account for 9 per cent of the veg thali cost, rose 14 per cent amid drop in production last year, leading to lower opening stock this year, further contributing to the uptick. According to the report, an 11 per cent drop in fuel cost – from Rs 903 for a 14.2 kg LPG cylinder in Delhi in September last year to Rs 803 in March this year – prevented further increase in the thali cost. “For the non-veg thali, an estimated decline of 13 per cent on-year in broiler prices, which account for 50 per cent of the non-veg thali cost, provided some relief,” the report noted. For the non-veg thali, stable broiler prices on-month amid steady demand helped maintain the cost. The average cost of a thali is calculated based on input prices prevailing in north, south, east, and west India. The data also reveals the ingredients (cereals, pulses, broiler, vegetables, spices, edible oil, cooking gas) driving changes in the cost of a thali. Also Read: Cocoa price rise getting bitter in India? Chocolate makers, bakers shed light
04 October,2024 03:21 PM IST | Mumbai | IANS
Lynn Misquith loves the filter coffee at Hotel Ramashraya in Matunga. It even tops her list for the best filter coffee in Mumbai because it is the closest that comes to home for her. Misquith reminds us that the team at the hotel, which is one of Mumbai’s most popular South Indian restaurants, hails from Mangalore. She shares, “It is a reminder of how much small towns like ours have contributed to the food and coffee culture, and the taste always brings me back to those origins.” Born and raised in the coffee land of Karnataka, specifically Chikmagalur, where the origins of coffee are popularly traced, filter coffee has always held a special place in Misquith’s heart even as her family moved to Mangaluru. Her father himself is a second-generation coffee grower in the region, as a part of their family estate. She narrates, “There are two phrases commonly shared with every visitor, ‘Come home, I’ll make some filter coffee, and we can talk’ or ‘Did you have your coffee before dusk?’ These words always resonated with me.” Over time, it has become more than just a beverage for her. “It has become a ritual and a thought starter for meaningful conversations and activities. It is a comfort factor that connects me to my roots and brings a sense of familiarity no matter where I am.” It did not change even when she moved to Mumbai in 2018 because of hotels like Ramashraya in the city. Today, even though she has moved to Bengaluru, the former Mumbaikar still brews her coffee at home. Earlier this year, the south Indian filter coffee was also ranked second in the 'Top 38 Coffees In The World' list released by TasteAtlas, just after the 'Cuban Espresso'. Filter coffee is an emotion. Everybody will agree. The perfect combination of the milk-to-coffee ratio followed by the cooling method in the dabarah set (metal tumbler and saucer) has been mastered by every South Indian restaurant. The goodness of this coffee has even trickled into Mumbai, which boasts a significant number of South Indian restaurants sprinkled across the city in abundance. While they offer the city's traditional fare of dosas, idlis and vadas with sambar and chutney, or even the other specials, it is customary to enjoy it with a filter coffee. Amid the chaos and clatter of the plates and cups, it provides one solitary moment that slows down time and helps you enjoy every sip.It reminds Misquith of simpler times. “My fondest memories of growing up with filter coffee are when the clock struck 4:30 pm. The rich aroma of freshly brewed coffee would fill the house, and alongside it, a savory snack would always be waiting. It was a time of quiet excitement, as the whole family gathered in the dining hall. We didn’t need to say much—just enjoying the comforting silence, one sip at a time. It was one of those rare moments where we were all together, sharing the simple pleasure of coffee and each other's company.”It often feels like once you get introduced to the Indian version of coffee, it is hard to fall in love with any other kind of coffee, unless you leave room for experimentation. Every year, International Coffee Day is observed on October 1 around the world to celebrate the goodness of the beverage. India has a long-known rich history with coffee, but over the years, the classic beverage that competes with tea in the country has seen many different kinds of evolutions including instant coffee, services offering freshly ground beans, and even micro-lots. However, the one aspect that has stood the test of time is India’s love for filter coffee – uncomplicated and divine.It has been like that not only for Misquith but also for Chennai-based social media manager Ayshvarya Narayan, who has grown up with filter coffee. She excitedly narrates, “It seems, I first tasted coffee when I was only a few months old when my mom's grandmother fed me a few drops of coffee, apparently when she visited us. While growing up I remember having a very diluted version of the coffee, but my mom's filter coffee is the best coffee I've ever had in my life. It's like a super warm hug packed in a cup of joy. Coffee has always been our love language at home.”Such is her preference that she believes not all ‘filter kaapi’, as she likes to call it, is the same, and undoubtedly prefers the one made at her mother’s home in Perungalathur. She explains, “It is dark and bitter, strong and better. Nothing beats the filter kaapi served in a stainless-steel glass and dabara set.” Such is their family tradition that even after getting married, the 27-year-old follows her mother’s instructions while making filter coffee and it has been a ritual at her home in Anna Nagar. “I prefer freshly brewed coffee. So, I always make fresh decoction, even if it's 1 am. One thing my mom taught me is never to reuse boiled milk. So, we use a new packet of milk every time we make coffee. I also pour the first decoction back into the filter and use the second decoction. It's better and stronger.”The emotion is no different for Misquith. For the 27-year-old communications professional it is the simplicity and effortlessness of the brewing process that evokes a lot more. She shares, “Unlike other methods, it doesn't require a significant investment in equipment, making it accessible to anyone. Each sip carries a rich history, a tradition passed down through generations, adding a sense of nostalgia and connection to our ancestors. It's more than just coffee—it's an experience steeped in heritage.” Also Read: International Coffee Day: Elevate your coffee routine with these must-try recipes Uniqueness of filter coffeeSo, what makes filter coffee unique? Having grown while spending many days at the estate with her father, Misquith says, “Watching my father toil through the seasons to cultivate the crop has deepened my appreciation for the nuances of coffee. The crucial aspect is how the grind of the beans directly impacts the taste. If the grind is too coarse, the water passes through too quickly, leading to an under-extracted, weak cup. On the other hand, if the grind is too fine, it results in slow filtration and over-extraction, which makes the coffee bitter and uneven in flavour.”In Mumbai, chef Mohnish Kothare at Mazi Coffee Bar and Kitchen in Santacruz explains, “South Indian filter coffee, often called ‘kaapi’ is a blend of dark roasted coffee beans (typically a mix of Arabica and Robusta) and chicory, which adds body and flavour. The beans are ground finely, but not as fine as espresso, and brewed using a drip-style filter, often a metal device called a ‘filter’ or ‘percolator’.” While many in Mumbai do not have the luxury of enjoying it at home due to the lack of knowledge, the city’s South Indian restaurants have given birth to many fans of the coffee, who are not necessarily south Indian. A wholesome breakfast coupled with quick service ensures a refreshing start to the day.So, what makes filter coffee timeless? Kothare believes, “It is still popular today due to its strong cultural roots, unique preparation method, and distinctive taste -- often described as smooth, slightly sweet, and robust.” The fact that filter coffee is deeply ingrained in South Indian households, where it is often part of the morning ritual makes it simply timeless. “Families pass down their brewing methods, and many people grew up with the sound and aroma of filter coffee being made,” he adds. If that wasn’t enough, then the Mumbai chef says the coffee has a very appealing distinct flavour because of the addition of chicory. He further explains, “It adds a slightly woody or earthy undertone to the coffee. The traditional mix with hot milk and sugar, results in a rich, frothy beverage that’s different from Western coffee styles like espresso or pour-over. It is often associated with warmth, hospitality, and comfort.”Using filter coffee innovativelyIn Kerala’s Kumarakom, SK Aman Islam, executive chef at Niraamaya Retreats Backwaters & Beyond, has witnessed a resurgence in traditional brewing methods, with filter coffee emerging as a focal point in restaurants and cafes. He further explains, “This resurgence is likely due to an increased appreciation for the purity and simplicity of the coffee bean, where the unadulterated flavours can shine. As a chef, I have seen guests increasingly prefer filter coffee for its authenticity and the comforting ritual it represents.”Interestingly, it hasn’t stopped chefs and baristas from experimenting with flavours that not only appear in food but also in drink of different kinds. He further explains, “Filter coffee has undergone significant transformation in modern culinary landscapes. We have experimented with incorporating filter coffee into cold brew cocktails and unique dessert pairings, offering a contemporary twist while preserving its traditional essence.”Even as filter coffee has retained its popularity, Islam says several trends have sprouted over the last few years with filter coffee at the centre of it all. He explains, “There has been a growing demand for cold brew coffee, with many coffee shops offering variations made from filter coffee. Consumers are also increasingly prioritising ethically sourced coffee, leading to a greater focus on fair trade and organic practices in filter coffee. There is also a trend of people moving towards single-origin filter coffees that allow customers to explore the distinct flavours and characteristics of beans from specific regions.” It does not stop there as they are also innovative with new brewing techniques -- the pour-over and immersion brewing are capturing the interest of coffee enthusiasts looking for unique flavour profiles and textures. “Filter coffee has found its way into a variety of cocktails, adding a rich flavour profile and a touch of caffeine to elevate the drink experience,” he adds.Coffeeza, a Goa-based premium specialty coffee brand, has been one such company to jump on the bandwagon. Started in 2019 by founder and CEO, Rahul Aggarwal, filter coffee has been a part of their offering since the beginning. He explains, “We have a premium filter coffee offering that stands out from the typical cheaper options available. While most sellers use lower-quality coffee and chicory, our filter coffee features the finest quality of coffee beans from Chikmagalur and Coorg, combined with top-grade chicory sourced from Gujarat. This premium 80/20 blend ensures an authentic and rich filter coffee taste.”While the final produce of filter coffee is enjoyed by many people, Aggarwal highlights how even the brewing process is often viewed as an enjoyable art. It may have just led more people to spend time making their coffee today than before. It is true because Rochana, a Chennai-based marketing professional, did not grow up drinking filter coffee and for that matter even hated it. She narrates, “Once I hit adulthood, I started having coffee almost every day to the point that I fell in love with it and cannot live without drinking at least a cup a day. I love the process. It is more like an art and if executed properly, that will make your day. Nothing can beat the beautiful aroma when pouring hot water into the coffee machine.”Today, the former coffee hater but now lover, enjoys every part of the process. “Right from the process of making it to adding the right amount of milk to our cup and drinking it – it is simply beautiful. I feel it's unique because it hits home for South Indians. It is more of a comfort drink than an energiser.”The brewing process, says the Goa-based entrepreneur, brings out a balanced taste that can be adjusted with different amounts of milk and sugar. Ask him what made him experiment with filter coffee and he breaks it down, “There is a segment of the Indian market that genuinely enjoys and drinks filter coffee. Since Coffeeza stands for premium specialty coffee, we wanted to offer this audience a taste of high-quality filter coffee that sets itself apart from the cheaper options commonly available. Our goal was to provide a richer, more authentic filter coffee experience.”Beyond drinking filter coffee by itself, like Islam, even chef Sarfaraz Ahmed, who is the corporate chef for Passion F&B, and instrumental in designing the menu at Tresind Mumbai, believes the evolution of the classic filter coffee goes beyond the barista and into the kitchen. “Filter coffee has evolved from a basic domestic ingredient to a sophisticated component of contemporary cooking. Restaurants are banking on its use because of its adaptability. Chefs are experimenting with new takes on this classic, from drinks to desserts, realizing that it appeals to diners's nostalgic and sensual senses.”It is also why the restaurant has taken the liberty at the restaurant to innovate with filter coffee by incorporating it into their Filter Coffee Cornetto. He explains, “We have paired its rich, roasted flavours with miso caramel ice cream. A well-balanced dessert that pleasantly delights the palate is produced by the contrast between the rich, fermented miso and the cosy warmth of the coffee. This meal pushes the bounds of filter coffee consumption without sacrificing its flavour profile.” Ask him why he experimented with the beverage with the dessert, and he is quick to add, “We wanted to stretch the boundaries of filter coffee's amazing depth by adding a miso aspect of fermentation. We prepare filter coffee mousse that is paired with salted caramel and miso ice cream that creates a burst of umami with slight saltiness balancing the flavours and the miso adds a burst of umami.” It is one of many creations that many chefs and baristas have embarked on while experimenting with filter coffee while retaining its essence in more than one way.
04 October,2024 11:13 AM IST | Mumbai | Nascimento PintoNavratri, the annual Hindu festival that celebrates Goddess Durga, is around the corner as it starts on October 3 and ends on October 12. While members from the Gujarati community come together to play garba and dandiya, they are also joined by people from other communities. Amid the song and the dance, it is impossible to exclude food from any Indian festival celebrations. Interestingly, the nine days are also a period of fasting. However, Indian chefs believe that one can make a variety of dishes to enjoy with friends and family. With the festival almost here, mid-day.com asked Indian chefs to share some easy, delicious recipes that people can follow to make delicious dishes during the nine days when everybody gets together. They not only share a version of the handvo but also remind you of the classic chana masala, and even the kasturi paneer. Peas Jowar HandvoWith Navratri here, chef Varun Inamdar, who is associated with the Godrej Vikhroli Cucina Millets Cookbook, says the Peas Jowar Handvo is a delicious dish to make because it can be enjoyed by everybody. The handvo is a much-loved evening snack in Gujarati homes and that makes it the perfect dish for the Navratri season - a time when lighter, wholesome meals take centre stage. This oven-baked version offers a healthier twist while retaining the dish’s savoury, vegetable-packed goodness. Ingredients:Semolina 1 1/2 cupChickpea flour 1/4 cupJowar flour 1/4 cupJersey curd 2 cupsCabbage, washed and shredded 3 cupsGreen peas 1/2 cupOnions, chopped 1/2 cupSpring onions, chopped 1/2 cupCoriander leaves, washed, chopped 1 cupGreen chillies, crushed 1 tbspSalt 1 tbspGarlic paste 1 tbspTurmeric powder 1/4 tbspLemon juice 3 tbspFruit salt 1 tbspTempering:Sunflower oil 1/3 cupSesame oil 2 tbspDried curry leaves 1 tbspMustard seeds 1 tbspSesame seeds 2 tbsp Method:1. Preheat the oven to 3500 F (1800 degrees Celsius or gas mark 4).2. In a large mixing bowl, add semolina, chickpea flour, jowar flour, curd, cabbage, peas, onion, spring onions, coriander leaves, chillies, salt, garlic, turmeric, and lemon juice and mix well.3. Heat the sunflower oil in a small pan and fry the curry leaves, mustard and sesame seeds.4. Pour half the tempered mix into the batter. Mix well. Save the other half for the topping.5. Add the fruit salt to the batter. Mix to combine.6. Pour batter into a cake pan, using a flat spatula to spread evenly.7. Top with the remaining curry leaves and bake for 60 minutes.8. Always check with a toothpick and ensure it comes out clean.9. Let it cool for at least 20 minutes before removing from the pan and serving. Chana Masala (North Indian-Style Chickpea Curry)At Tamara Coorg, Aslam Khan, who is the executive sous chef, says you can make the classic Chana Masala for Navratri because it is a no-fuss recipe. He explains, “Chana masala represents Indian cuisine among the diaspora globally. It has several regional variations that reflect India's diverse culinary heritage. It is an emotional connection to comfort food, family traditions, and nostalgia”. It is not only that, says chef Aslam, but also the fact that the dish is high in protein and fibre because chickpeas provide essential nutrients, and the use of cumin, coriander, and turmeric makes it antioxidant-rich.It is also a low-calorie and gluten-free dish that makes it suitable for various dietary needs. Ingredients:Chickpeas (chana), soaked overnight and drained 250 gmOnions, chopped 100 gmTomatoes, chopped 50 gmGinger, grated 20 gmGarlic, minced 10 gmCumin seeds 10 gmCoriander seeds 5 gmGaram masala powder 5 gmTurmeric powder 2 gmRed chilli powder 1 gmSalt 1 gmBlack pepper 0.5 gmLemon juice 20 gmCilantro, chopped (optional) 20 gmGhee or oil 50 gm Method:1. Pressure cook the chickpeas with 500 gm water until tender.2. Heat 20 gm ghee/oil, add cumin seeds, coriander seeds, and onions. Cook until onions are golden.3. Add ginger, garlic, garam masala, turmeric, red chilli powder, salt, and black pepper. Cook for 1 minute.4. Add the tomatoes and cook until they soften.5. Combine cooked chickpeas, 100 ml water, and lemon juice. Simmer for 10-15 minutes.6. Garnish with chopped cilantro (if using). Tips:1. Use canned chickpeas for convenience.2. Adjust spice levels to taste.3. Serve with basmati rice, roti, or naan. Variations:1. Punjabi: Add 10g kasoori methi (dried fenugreek leaves).2. South Indian: Add 10 gm curry leaves.3. Vegan: Replace ghee with oil. Kasturi Paneer If you love paneer, then chef Naveen Joshi, who is the executive chef at Nouba in Jaipur, says you can easily make Kasturi Paneer this Navratri. He explains, "Kasturi Paneer is a fantastic choice for Navratri. Made with paneer, cashews, and melon seeds, this dish caters to fasting traditions while offering a hearty and nutritious option for devotees. The use of aromatic spices and Kasturi methi elevates its taste, while the creamy gravy provides a comforting feel. It’s a delightful way to enjoy the festive season, allowing you to indulge without compromising on dietary practices. Serve it with singhare ke aate ka puri or buckwheat roti to create a deliciously satisfying Navratri meal.” Ingredients:Paneer, cubed 200 gmKaju (cashews) 30 gmMelon seeds 20 gmTomato Gravy 200 gmWhole Jeera 1 tspKasturi methi 1 tspTomato, medium, chopped 1 noFresh cream 50 gmButter 20 gmTurmeric powder 1/4 tspCoriander powder 1 tspKitchen King powder 1 tspSalt to taste (about 1/2 tsp)Garam masala powder 1/2 tspYellow chilli powder 1/4 tspDeggi mirch powder 1/2 tsp Method:1. Start by blending the cashews and melon seeds with a little water to create a smooth paste. 2. In a pan, heat the butter and add whole jeera, allowing it to splutter. 3. Sauté the chopped tomato until it softens, then incorporate the turmeric, coriander powder, kitchen king powder, salt, yellow chilli powder, and deggi mirch. Cook for about a minute to let the spices release their flavours.4. Stir in the cashew-melon paste, then add the tomato gravy and let the mixture simmer for 5 minutes.5. After simmering, gently fold in the cubed paneer, along with kasturi methi and garam masala.6. Add fresh cream, stirring to combine, and cook for an additional 3-4 minutes until heated through. 7. Adjust salt to taste, and serve hot with naan, roti, or rice for a delicious meal. Enjoy your kasturi paneer.
03 October,2024 08:24 PM IST | Mumbai | Nascimento PintoAs India’s coffee culture continues to evolve and International Coffee Day celebrated on October 1, the way coffee is perceived in India is changing in many different ways. While the traditional methods are a classic, there is a lot more happening. The Godrej Food Trends Report 2024 highlights key trends that will shape the industry in the coming year. underscores the dynamic growth of coffee consumption and appreciation across the country. Coffee is no longer just a daily habit but has become a sophisticated lifestyle choice for many Indians. From the rise of artisanal brews to a growing focus on the provenance of coffee beans, the Indian coffee landscape is set for exciting shifts in 2024. In recent years, the coffee market has seen unprecedented diversification, with gourmet and specialty coffee options taking centre stage. This shift is driven by an increasing consumer demand for premium experiences, combining quality, convenience, and craft. Whether it’s a busy professional reaching for a convenient, high-end brew or a coffee enthusiast diving deep into the art of brewing, India’s coffee drinkers are looking for more than just a caffeine fix—they are seeking unique, memorable experiences. The Godrej Food Trends Report 2024, curated by Godrej Vikhroli Cucina in collaboration with over 190 food experts, chefs, and industry thought leaders, explores these evolving preferences and provides valuable insights into the emerging coffee trends that are expected to dominate the market in the coming year. As coffee continues to rise in prominence, Indian consumers are keen to explore its rich diversity while embracing local traditions and global innovations. Key coffee trends for 2024:1. Convenient gourmet and specialty coffee options:With 80.8 per cent of GFTR experts forecasting a surge in gourmet and specialty coffee options, the convenience of high-quality brews will now be more accessible than ever. This trend will cater to coffee connoisseurs who are looking for rich, flavourful experiences even amidst their busy schedules. 2. Educational and experiential coffee workshops:As coffee culture deepens, so does the thirst for knowledge. 75 per cent of GFTR panellists predict a rise in coffee tasting sessions, brewing techniques, and experiential workshops. These events will immerse enthusiasts in the intricate art of coffee, enhancing both their understanding and appreciation of their favourite brew.“The future of coffee is bright, fuelled by a growing demand for convenient gourmet options and a thirst for knowledge. I firmly believe that educational and experiential workshops will be a key factor in attracting and engaging coffee enthusiasts. These workshops offer a unique opportunity to immerse oneself in the world of coffee, learning about different brewing techniques, tasting profiles, and the rich history behind this beloved beverage. To celebrate International Coffee Day, I’m excited to announce a collaborative coffee workshop with Godrej Vikhroli Cucina and Godrej L’affaire,” says Vineet Jain, co-founder of Bombay Island Coffee. 3. Provenance-focused coffee:The origin of coffee beans is gaining increasing importance. According to 73.1 per cent of GFTR experts, provenance-focused coffee is expected to rise in popularity, with consumers seeking beans that are sourced with care, offering distinct flavour profiles and sustainable growing practices. 4. Premium south Indian filter coffee:Traditional South Indian filter coffee is experiencing a renaissance. 71.2 per cent of GFTR experts believe that premium and gourmet brands of this classic brew will gain prominence, adding an exotic flair to the coffee market with its rich, robust flavours. 5. Indian-origin artisanal coffee:Locally sourced, Indian-origin artisanal coffee is also on the rise, with 80.8 per cent of GFTR panellists predicting that regions like Coorg and Chikmagalur will continue to command attention. These coffees, known for their unique taste and craftsmanship, will be at the forefront of India’s growing coffee culture. Rushina Munshaw Ghildiyal, managing director of A Perfect Bite Consulting and Editor of the annual Godrej Food Trends Report explains, "As we celebrate International Coffee Day, it’s clear that India’s coffee culture has entered a new era—one where craftsmanship and convenience are equally valued. The trends identified in the Godrej Food Trends Report 2024 reflect the evolving tastes of the modern Indian coffee lover, from their growing desire for artisanal, locally sourced coffee to their enthusiasm for learning more about the brewing process. The future of coffee in India is both exciting and promising, blending tradition with innovation."
02 October,2024 01:34 PM IST | Mumbai | mid-day online correspondentEvery year, International Coffee Day is celebrated on October 1 around the world. Over the years, the beverage has evolved to not only be limited to the cup but also appear in different kinds of savoury and sweet dishes. It is also why Indian chefs believe there is a lot more that can be done with coffee, and what better opportunity than today to start experimenting with it?Ruchyeta Bhatia, who is the founder of Poetry By Love and Cheesecake expressed, “At the restaurant, we have always embraced the exquisite spectrum of coffee flavours from the bold richness of espresso to the comforting allure of a classic cappuccino. Today, we are witnessing a delightful resurgence of south Indian filter coffee, now being beautifully reimagined for a new generation.” The Mumbaikar believes the filter coffee is no longer confined to the Udipi restaurants of the South this brew is carving its niche in artisanal cafes. While they haven’t experimented with it just yet, they hope to shortly.On the other hand, the love for coffee has also extended to the malls. Vikram Pai, who is the centre director at Phoenix Mall of the Millennium, in Pune, explains, “As coffee culture continues to expand, we are seeing more people explore espressos, from macchiatos to Americanos, and this trend is only set to grow. While cappuccinos remain a favourite, there’s a growing appreciation for lattes, mochas, and flat whites. Coffee culture in India is evolving, with traditional filter coffee giving way to innovative brews like Iced Tiramisu Cappuccino, Iced Red Velvet Cappuccino, and Iced Matcha Latte.” At the mall, he says cafés such as Fyole, Blue Tokai, Tim Hortons, Starbucks, and Third Wave Coffee are becoming hubs for these experimental drinks, catering to both Gen Z and older generations. With the growing demand, the mall now has at least two coffee shops on every floor where people can easily take a quick break, recharge, and continue their shopping spree.”While you may not be able to go to the mall today, mid-day.com asked chefs for recipes to help you enjoy coffee in your home in different forms. They not only share recipes for the classic filter coffee but also other coffee-based desserts that can be easily made at home. So why don’t you put your chef’s hat on and get into the kitchen to make a unique version of the classic chocolate mousse or innovate with tiramisu and chia pudding to create something new. Filter coffee The classic filter coffee is irresistible and one that has to be made to perfection to enjoy it completely. Gopinath Vyraperumal, assistant food and beverage manager at Courtyard by Marriott, Goa Colva shares an easy recipe that will get you to start your journey to appreciate the south Indian filter coffee.Ingredients: For decoction:Water 1 ½ cupCoffee powder 3 tbsp For coffee:Milk 1 1/2 cupSugar 4 tsp Method:1. Take a coffee filter of 5-6 serves. It consists of 2 cylindrical vessels (the bottom one for collecting brewed coffee decoction and the top one with perforated holes for adding ground coffee powder), a pressing disk, and a lid.2. Add in 3 tbsp of filter coffee powder/ground coffee into the perforated vessel. add more coffee powder, for strong coffee.3. Press tightly with the help of a pressing disk.4. Boil 1½ cups of water and pour slowly into the top vessel covering it almost full.5. Cover with the lid and rest for 30 minutes without disturbing.6. After 30 minutes, the decoction would have collected at the bottom of the vessel.7. Pour 1/4 of the glass with the decoction. adjust the quantity of decoction based on strong you prefer.8. Add in 1 tsp of sugar or adjust to your sweetness. Almond coffee deliciae At Megumi in Bandra, they make delicious Almond Coffee Deliciae. It is a decadent treat that showcases the delightful combination of an almond and coffee-flavoured mousse complemented by a scoop of honey avocado ice cream and a sprinkle of pecan nut crumble for added texture and flavour. Ingredients:Yolk 78.5 gmWater 40 gmSugar 112 gmGelatine sheets 7 gmAmul cream 75 gmCoffee beans 22.5 gmVanilla pods 1/2 gmMascarpone cheese 280 gmWhipped cream 280 gm Method: 1. Soak gelatin: Soak 5 to 6 gelatin sheets in cold water for 5-10 minutes. Squeeze out excess water and set aside.2. Coffee infusion: Simmer 25 gm coffee beans with 50 ml water for 10 minutes. Strain to remove beans.3. Make Mousse base: Whisk 3 to 4 egg yolks with 100 gm sugar until creamy. Gradually add the warm coffee infusion, then return to low heat, stirring until slightly thickened. Remove from heat and stir in gelatin until dissolved.4. Add cream and vanilla: Mix in 75 gm Amul cream and 0.5 gm vanilla pods until combined.5. Fold in mascarpone and whipped cream: Gently fold in 280 gm mascarpone cheese, then fold in 280 gm whipped cream until smooth.6. Chill: Spoon mousse into desired shape or glasses and refrigerate for at least 4 hours until set.7. Serve: Top with a scoop of honey avocado ice cream and sprinkle with pecan nut crumble. Garnish as desired and enjoy. Tiramisu Chia Pudding (Serves 2 - 4 portions) A take on the classic tiramisu, chef Stefan Gadit, who is the head chef at Torii, By Gauri Khan, says you can make the best of both worlds by combining the dessert and chia pudding to make Tiramisu Chia Pudding.Ingredients: Chocolate LayerChia seeds 2 tbspCocoa powder 1 tbspCoconut milk 1/2 cup and 2 tbspMaple syrup 1/2 tbsp Coffee layerChia seeds 2 tbspStrongly brewed espresso 1/4 cupCoconut milk 1/4 cupMaple syrup 1/2 tbsp Vanilla layerChia seeds 2 tbspCoconut milk 1/2 cupVanilla extract 1/2 tspMaple syrup 1/2 tbspCocoa powder to top (optional) Method:1. Chocolate layer: Whisk the chia seeds, cocoa powder, coconut milk and maple syrup together in a bowl. Whisk until all the cocoa powder is incorporated. Then cover and place in the fridge to set for at least one hour, or overnight.2. Coffee layer: Whisk the chia seeds, espresso, coconut milk and maple syrup together in a bowl. Cover and place in the fridge to set.3. Vanilla layer: Whisk the chia seeds, coconut milk, vanilla extract and maple syrup together in a bowl. Cover and place in the fridge to set.4. Assemble: Remove the three layers of chia pudding from the fridge. If the chia pudding feels too thick, add an extra splash of coconut milk and mix it in. Grab a jar and layer each chia pudding in the cup starting with chocolate on the bottom, followed by coffee and vanilla on top. Optionally serve with a dusting of cocoa powder.5. Store in the fridge for up to 3 days. Also Read: Mid-day Special | Filter coffee in Mumbai: More than just a beverage — It's an emotion
01 October,2024 02:15 PM IST | Mumbai | Nascimento PintoADVERTISEMENT
