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Love fruits? Avoid making these four mistakes while eating them

There are many different benefits of eating fruits because it is said to be great for weight loss as it has low calorie, high fibre, and water content. Fruit is nature's quick snack and is a great source of vitamins and other elements that help maintain a healthy diet. They have vitamins and minerals that the body needs in abundance. According to Dr. Archana Batra, a dietician and a certified diabetes educator, "Many people consume fruit wrongly, which might cause more harm than benefit if not corrected." She also shares a list of mistakes one makes when eating fruit. Combining fruit with anything else: Fruit breaks down faster than any other food. When combined with other foods, it can cause the formation of toxins in the body known as ama. This is due to the fact that food pairing can slow down digestion. Fruit must stay in the stomach for as long as the heaviest food takes to digest, making nutrient absorption difficult. It begins to ferment in the digestive juices, which is usually toxic and may raise the possibility of illness and other health conditions. It is therefore preferable to consume it separately. Fruit at nighttime: It is best to avoid anything 2-3 hours before going to bed because it interferes with the digestive system. This holds true for fruit as well. Fruit consumption right before bed has a high chance of disrupting sleep because it releases a lot of sugar, which spikes energy levels when the body should be resting. At night, our ability to absorb and assimilate nutrients is significantly reduced. In addition, eating fruits late at night may cause acidity symptoms. Fruit should be consumed as an evening snack and no later than that. Drink water immediately: Not only children but also adults, are frequently observed drinking water immediately after eating fruit. Drinking water after eating fruit can cause the pH level of the digestive system to become unbalanced, especially consuming fruit with a high water content like watermelon, muskmelon, cucumber, orange, and strawberry. This is because fruit with a lot of water in it can change the pH balance by reducing the acidity of your stomach. Experts warn that doing so can result in serious illnesses such as diarrhoea or cholera. You are not eating the skin: When it comes to vitamins and antioxidants, the peel is frequently the best part. Apple peels, for example, are high in fibre, vitamin C, and A. Eating the skin may even be the key to lowering your risk of obesity and cancer, according to research.Also Read: Here are three Korean street food recipes for you to try 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

07 December,2022 04:23 PM IST | New Delhi | IANS
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Here are two Korean street food recipes for you to try

Korean food has taken the world by storm, and if you are someone who likes to experiment with different flavours, we've got you covered. Aside from beauty, drama, and fashion culture, Korean food culture is second to none, and many people consider it to be very healthy due to the amount of vegetables used in preparation. Here are some recipes you can try preparing at home to know the buzz K-town culture. Bibimbap Ingredients: Fresh Shitake 25 gm Bean sprouts 20 gm Spinach 100 gm Cooked rice 200 gm Gochujang 25 gm Sesame oil 5 ml Korean soy sauce 8 ml Minced garlic 5 gm Sesame seed toasted 2 gm Sugar 5 gm Black pepper 2 gm Ground beef 50 gm Method: Heat a pan over medium heat, add the vegetable oil and stir fry all the vegetables individually, and season it with sesame oil. On the other hand marinade beef mince with sesame oil, soy sauce, garlic minced, and a little sugar then after, heat a pan over high heat and stir fry marinated beef mince. Now you have all the ingredients ready, put the rice into a bowl, and add the meat and assorted vegetables. Now, enjoy the meal bowl of bibimbap with gochujang paste. Samgyupsal Ingredients: Pork belly sliced thick 150 gm Salt 2 gm Crushed black pepper 2 gm Romaine lettuce 20 gm Elephant garlic cloves sliced 2 cloves Green chili 4 gm Carrot 15 gm Cucumber 15 gm Onion diced 10 gm Soybean paste 10 gm Gochujang paste 10 gm Sesame seed 1 gm Sugar 2 gm Tomato ketchup 3ml Korean soy sauce 6 ml Method: Make the sauce by mixing together all the ingredients which are soybean paste, gochujang, sugar, Korean soy sauce, and tomato ketchup. On the other hand, take a pan, heat it over high heat, and grill the belly slices for 5 minutes until golden brown from both sides and little crisp from the top sides and season it as well. Serve the belly slices with all the vegetables as accompaniments. (Recipes curated by Saurabh Singh Chandel, Executive Chef, of Crowne Plaza Greater Noida) Also Read: Fruity flavours: Mumbai chefs share innovative guava recipes 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

07 December,2022 02:55 PM IST | New Delhi | IANS
Mumbai chefs say a lot more can be done with guava, especially now when it is in season. Photo courtesy: The Butterfly High/Sequel

Fruity flavours: Mumbai chefs share innovative guava recipes

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It is that time of the year when eating guavas is almost everybody’s favourite and that is partly because of the festive spirit that has the Catholic community making guava cheese, a sweet popularly eaten during Christmas. Interestingly, the fruit is also available during the summers and is a famous post-school snack sprinkled with salt and chilli powder that many of us have grown up eating and still relish. If you aren’t comfortable enjoying the speciality available on a street-side cart, then one can always make guava juice at home to start with. Interestingly, Mumbai chefs tell us a lot more can be done with the fruit. It is not only that but also the fact that guavas are not only used in sweet but also savoury dishes, that are not only visually appealing to look at but also tasty. Mid-day Online reached out to city chefs to help people innovate with the deliciously sweet fruit, as it is available in abundance during this time of the year. They not only share a recipe for a dessert but also for a curry, that they promise is flavourful to the last bite. Guava pate de fruit by Nilesh Dewulkar, pastry chef, Sofitel Mumbai BKC, Bandra (East)If you love jujubes, then it’s never too late to try making them with guavas. Chef Nilesh Dewulkar of Sofitel Mumbai BKC suggests making a guava pate de fruit by combining the fruit with the French confectionery, to help go beyond the usual suspects. “Guava is a tropical fruit found in most regions. It’s sweet and juicy both in taste and nutrition. I have decided to incorporate it with chilli to get a spicy hint on the tongue,” he shares. This may just be the best dish to try out this Christmas and surprise your guests with it. Ingredients:Guava purée 1,400 gmTabasco sauce 100 mlSugar 1,250 gmLiquid glucose 80 gmLemon juice 30 ml(The mix for pectin)Pectin 50 gmSugar 150 gm Method:1. Boil the glucose along with purée, lemon juice, glucose and sugar till 70 degrees Celsius.2. Add the tabasco sauce to it and stir well.3. At the end, add pectin mixed with sugar to avoid the lumps.4. Keep cooking till it reaches the temperature of 110 degrees Celsius.5. Remove and set in desired shapes or mould.6. Keep it aside to cool.7. Mix with castor sugar and thereafter cut into desired pieces and it is ready to be served. Pink Guava & Kashmiri Red Chilli Kombucha by Vanika Choudhary, chef, Sequel, BKC, Bandra (East)City-based chef Vanika Choudhary loves using seasonal fruits to make a kombucha. The chef, who is also the founder of city-based restaurants, Noon and Sequel, makes a delicious pink guava and Kashmiri red chilli kombucha at Sequel. Inspired by her childhood, Choudhary says they wanted to make a seasonal kombucha that would take most other people to the time when they were children. She explains, “I remember how much I loved having guava when we were kids -- with just a pinch of black salt and red chilli powder. So, this recipe is inspired by that. You will love the slight hint of spice when you sip on this Kombucha.”  Ingredients: Kombucha:Water 8 litresRaw sugar 500 gm (organic, unsulphured)Wild Chamomile tea 4 gmGreen tea 4 tea bagsBlack tea 8 gmWhite tea 4 gmKombucha 200 mlScoby (mother)           Note: In case you are not using the scoby to ferment another batch of kombucha but still want to keep it healthy, then take 400 ml of water with 200 gm of raw sugar. Let the sugar dissolve in warm water. Add the 200 ml of the finished liquid back to this sugar water for the scoby to maintain its flavour. Method:1. In a large pot, add 8 litres of hot water, Add the measured tea to the water and let it steep for 15 minutes.2. Add raw sugar and let it dissolve completely. Strain the tea and let it cool down to 35 degrees or less. Keep a digital thermometer handy for this.3. Transfer everything to your brewing vessel and add 200 ml of the kombucha to the liquid. If you do not have any, then add the scoby water. Give this a good stir, using a wooden spatula.4. Now add the scoby and cover this with a muslin cloth. Ferment it for three weeks at room temperature in a dark corner.5. By 3-4 days, you will start noticing that the scoby has elevated to the top of the jar and it will slowly start forming a layer. After 3 weeks of fermenting the tea, your kombucha is ready to be flavoured and that means your primary fermentation is now over. Second fermentationAlways keep a few inches of headspace in the fermentation vessel for the scoby to breathe. If you don’t have enough space in the vessel, divide it into two vessels along with the scoby. The scoby should have multiplied by now and should have a thick layer on it, the one that you put was the mother and the mother now has a baby. So, you can peel it off and divide it between two jars, which means you can make two different flavours. In case you are making two different flavours from your 8 litre primary fermentation, then modify the recipe accordingly. The recipe is for 8 litre basic Kombucha, so you will need to divide all the ingredients into half. Second fermentation/flavoured kombuchaPink guava kombucha with Kashmiri red chillies and aji limon pepper (lemon drop pepper)Pink guava 1 kg (diced and then slightly crushed in the mortar pestle)Red Kashmiri mirch powder 2 tspAji limon pepper 2 nos (minced in a Mortar pestle)Basic Kombucha 8 litresScoby  Method:1. Add the first four ingredients to your fermentation vessel and stir it well using a wooden spatula. Add the scoby.2. Secure the lid of the vessel. Make sure, you keep checking the pH level of the liquid after 2 days. Ideally, it should be between 2.5-3.5. Ferment the flavoured kombucha for 3-5 days and keep checking the flavour profile.3. Strain the kombucha with a double strainer and a muslin cloth. Immediately transfer it to air tight bottles/glass carafes and refrigerate them, this helps in carbonation.4. Make sure that you burp the bottles every day, this is to ensure that you don’t have any accident where the carafes end up bursting. Roasted Cafreal Chicken with Slow Roast Guava Sauce by Rajesh Malhik, executive chef, Out Of The Blue, Khar (West)Being a firm believer in using seasonal ingredients to make different dishes, chef Rajesh Malhik, has gone beyond making a dessert and actually used guava to make a sauce for his Chicken Cafreal, a traditional Goan dish but with a refreshing twist. He explains, “Guava is best used during this season, so I incorporated a ripe, slow roasted guava into the sauce that will give you a mellow sweet and tangy taste.” Ingredients:Coriander seeds 2 tbspCumin seeds 1 tspGreen cardamom 1 nosCloves 4-5 nosBlack pepper 6 nosCinnamon Stick 1 inchFennel seeds 1 tspOnion, chopped 1 no, mediumGarlic cloves 8 pcGinger, chopped 1 inchGreen chillies, chopped 2 nosCoriander leaves 250 gmSalt 1 tspLemon juice 1 tbspTamarind juice 1 tbspRipe guava 2 pcsWhole Chicken with Skin  Method:1. Blend all the ingredients except the guava and chicken.2. Marinate the whole Chicken with 70 per cent of the cafreal masala overnight.3. Retain 30 per cent masala and blend with one roasted guava, cook on slow flame and adjust the seasoning.4. After 8 hours of marination, cook the whole chicken at 160 degrees Celsius for 40 minutes on a bed of mixed vegetables (leek, celery, onion).5. Cut another guava and marinate with cafreal guava sauce and grill it.6. Plate the roasted chicken neatly on the plate accompanied with mixed vegetables and grilled guava and slow roast guava sauce. Pink Guava Panna Cotta by Vinayak Patil, chef, The Butterfly High, Thane and BKCIf you aren’t keen on a pate de fruit, you can always go for a classic panna cotta for dessert. At The Butterfly High, chef Vinayak Patil experiments with the seasonal fruit by making a pink guava panna cotta. If you still aren’t convinced about using guavas in savoury dishes, then you can start by sticking to the basics and what better way to start than with panna cotta made with guava? Ingredients:Pink Guava 450 gmWhole milk 1/2 cup (120 ml)Unflavoured gelatin powder 3 tspSalt 1/2 tspGranulated sugar 1/2 cup (66 gm)Vanilla extract 1 tspHeavy cream 1 1/2 cups (360 ml) Method:1. Place 6 4-ounce ramekins on a baking sheet and set aside.2. Peel skin and puree the pink guava until very smooth. Push the puree through a fine-mesh sieve to remove the seeds and set them aside. You should have about 1 1/4 cups of puree.3. Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let it stand for 10 minutes.4. Add the pureed guava, salt, and sugar to the gelatin mixture. Heat over medium heat, stirring constantly, until the mixture reaches 150 degrees Fahrenheit on an instant-read thermometer. This should take about 3-4 minutes.5. Remove from the heat and whisk in the vanilla. Set aside and stir frequently until the mixture cools to 120 degrees Fahrenheit for about 10 minutes. Whisk in the heavy cream until well combined.6. Strain the mixture into a large measuring cup or pitcher and distribute evenly among the ramekins.7. Cover the baking sheet with plastic wrap, making sure not to disturb the surface of the cream. Refrigerate for at least 4 hours. In some cases, it can take up to 8 hours for the panna cotta to fully set. It's preferred to let it refrigerate overnight so ensure it firms up properly.8. Unmould from ramekins and serve. Amrood ki sabzi by Vedant Thengodkar, chef, ITC Grand Central, ParelCan you imagine eating a vegetable dish made out of guava? Chef Vedant Thengodkar is a huge fan of the dish, which he grew up eating at home. He shares, “Guavas have been one of my mother’s favourite fruits. She introduced me to amrood ki sabzi at home when I used to say I didn't like to eat this fruit, as a child.” It was his mother who ensured that she made the fruit interesting for him and so she made a sabzi, salad and drinks too. “The sabzi comes with a blend of flavours and spices used in creating this dish and I enjoy every bit of it, with my flavoured rice and rasam,” Thengodkar adds. Ingredients:Tomato, medium 2 nosOnion 1 noJaggery 1 tspGuava ripe and chilled 2 nosChilli 1 tbspCoriander 1 tspAsafoetida 1 tspMustard seeds 1/2 tspSalt to tasteTurmeric 1 tspOil as requiredDry mango powder 1 tspFennel powder 1 tspCumin seeds 1 tsp Method:1. Wash 300 gm guavas and wipe them with a dish cloth.2. Cut the guavas into ½-inch wedges. Remove big seeds if there are any. You can keep the small tender seeds.3. Cut 2 medium size tomatoes into pieces and puree them in a blender. We need 1/2 cup of tomato puree.4. Grate a 2-inch piece of ginger to make 2 tsp ginger. Slit 3-4 green chilies into half.5. Gather the remaining ingredients.   For the curry1. Heat 2 tablespoon vegetable oil in a pan over medium-high heat.2. Once the oil is hot, add 1/2 teaspoon asafoetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.3. Add 2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 2 teaspoons dry mango powder, 1 teaspoon fennel powder, and ½ teaspoon salt and cook until oil starts to separate from the sides (1-2 minutes).4. Now add 1/2 cup whisked plain yoghurt and cook for a minute. Keep stirring continuously after adding the yoghurt to prevent it from curdling. Tip: You can add 1 teaspoon of all-purpose flour to the yoghurt. It will prevent it from curdling and will also make the curry thicker.5. Cover the pan with a lid and cook for 6-8 minutes on medium heat until the amrood is slightly tender. Do not overcook otherwise they will get mushy.6. Add 1 tablespoon of lime juice and mix well.7. Check for salt and add if required.8. Garnish with chopped cilantro (coriander) and serve hot. Also Read: Of kulkuls, cake and guava cheese: Why ‘Kuswar’ is good old comfort on a plate

07 December,2022 11:09 AM IST | Mumbai | Nascimento Pinto
Woodside Inn improvises with the classic stuffed roasted chicken by using strawberries and chef Pednekar says even though it is unconventional, he is confident people will like it. Photo: Woodside Inn

Berry extraordinary: Explore the savoury side of strawberries with these recipes

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It’s the season of all things sweet and savoury as most people not only celebrate with their families but also host house parties – both cosy and elaborate. Christmas and New Year are going to be busy times and while planning the menu may be difficult, it is easiest to use seasonal produce as it is readily available. Among the many ingredients, strawberries are a favourite. But if you aren’t someone who experiments in the kitchen, can you imagine using strawberries in a savoury dish? Neither could we but city chefs say there is more to the fruit than we know.  The recipes they shared go beyond the usual use of the juicy sweet and sour fruit in ice creams, desserts or milkshakes. They employ the fruit to add some zing to a regular salad, soup, stuffed chicken and even bhel – all of which can be made while you are indoors, in the safety and comfort of your house.  Chef Hiren Kumar uses strawberries to make a delicious salad with crumb-fried goat cheese balls. Photo: Saltt Coffee HouseGoat cheese ball and strawberry salad by Chef Hiren Kumar at Saltt Coffee House, Oleander Farms, KarjatIf experimenting with difficult dishes sounds overwhelming, there’s no harm in starting simple. Kumar, the executive chef at Salt Coffee House, suggests trying to make a fresh and delicious salad with the seasonal ingredient, which also acts as a healthy option. “They are rich in iron and vitamins such as B6 which helps maintain your blood level,” he says, adding, “This vinaigrette enhances the strawberry flavour and it kind of distributes it throughout the salad, so you taste it in every bite and not only when you eat the strawberries.  I hope you like it as much as I do.” Ingredients: Goat's cheese - 40 gms, arugula leaves - 20 gms, strawberry - 40 gms, walnut - 6 gms, black pepper - 2 gms, bread crumbs - 10 gms, thyme - 2 gms, balsamic vinegar dressing - 20 gms, beetroot - 12 gms, olive oil - 15 ml, salt - 4 gms. Method:1. Make a ball out of the goat cheese and crumb fry it.2. Dry the arugula leaves and marinate with salt, pepper and balsamic vinegar.3. Add the strawberries, thyme, beetroots and add olive oil to it. 4. Arrange on the plate diagonally and sprinkle some toasted walnuts to it and serve.  Strawberry, camembert stuffed pan roasted chicken with paolo potatoes by Chef Abhishek Pednekar, Woodside Inn, across all outletsThe month of December is a perfect combination of the festive spirit and seasonal ingredients. Beyond the regional specialities made every day, this is also a time to host parties and cook for everybody. Woodside Inn improvises with the classic stuffed roasted chicken by using strawberries and chef Pednekar says even though it is unconventional, he is confident people will like it. “The combination of the slightly sweet - tart flavour of the strawberries balanced by the moist and soft camembert brings about a great balance to this dish,” he explains.  Ingredients:Chicken breast with skin - 1 no, fresh strawberry - 90 gms, camembert cheese - 50 gms, Brussels sprouts - 30 gms, chicken stock - 200 ml, roux - 20 gms, fresh thyme fresh - 0.005 gms, butter - 60 gms, salt to taste, orange sweet potato - 100 gms, regular potato - 100 gms, black pepper to taste, salt to taste. Method:1. Slit the chicken breast to create a cavity for stuffing and marinate it with butter, salt, pepper and fresh thyme.2. Stuff the chicken with strawberries and camembert cheese. Refrigerate it for 1 hour.3. Heat oil in a pan and put the skin side of the chicken breast first and cook it for 2 minutes till the skin is golden brown and crisp then flip the breast to the other side and cook it further 2 minutes till it gets golden brown.4. Once the chicken is cooked on both sides, finish the chicken breast in a pre-heated oven at 180 degrees centigrade for 8 to 10 minutes until it is fully cooked.5. For sauce - add chicken stock in pan, bring it to boil and simmer it for 1 minute, then add roux to it till the sauce becomes thick. Finish the sauce with butter and fresh thyme.6. For Paolo potatoes - slice orange and regular potatoes on a mandolin slicer. Then in a baking tray arrange these slices one after the other and brush it with butter by adding fresh thyme and seasonings on each layer. Pre-heat oven around 180 centigrade and cook it for 20 minute and allow it to rest for 30 minutes.7. For plating - arrange the slices of Paolo potatoes first, then place the chicken breast on top of it, pour the sauce from the sides and place the charred Brussels sprouts on it.8. Garnish with some fresh strawberries and micro greens. Savoury strawberry soup shots by Chef Akhilesh Menon, Radisson Blu Hotel & Spa, NashikMove past your regular Chinese soups, which are hot favourites, to attempt a different kind of homemade soup. Yes, the tomato soup and a regular clear soup are always going to be there but Chef Menon, sous chef at the Nashik property, believes a strawberry soup, served at The Smoked Vine restaurant, has all the makings of a winner. He explains, “We use strawberries instead of other vegetables like carrots or tomatoes in this savoury soup for the added freshness and burst of fruity flavor that it brings to the recipe.” The organic strawberries are sourced from a local collective managed and owned by farmers in the city.  Ingredients:Fresh strawberries - 100 gms, fresh basil or rosemary sprig - 1 no, yoghurt (unsweetened)/or coconut milk for a vegan alternative - 10 ml, fresh orange juice (unsweetened) - 50 ml, pinch of salt Method:1. Roast the strawberries for 5 to 10 minutes in an oven so as to not overcook them.2. Blend the roasted strawberries, basil, orange juice, except the yogurt and strain the soup.3. Add the yogurt until it's well incorporated.4. Serve in shot glasses and garnish with diced bits of strawberries, mint leaves or rosemary or basil leaves. Barley berry bhel by Chef Subhash Shirke, The Pantry, FortIf strawberries can be tossed with salads, they can surely be mixed in Mumbai’s street food because they both share a similar versatility that produces a burst of flavours when consumed. Chef Shirke, who loves experimenting with seasonal produce, decided to make the most of strawberries by combining them with the classic Mumbai bhel, which is undoubtedly a favourite among locals. He explains, “The sweetness comes from strawberries, the tartness comes from the citrus dressing, the granola provides the crunch to the bhel. All this makes it very well balanced. The barley is the replacement of the regular puffed rice.” Ingredients:Boiled barley - 60 gms, Broccoli (chopped) - 40 gms, granola (preferably oats-based) - 40 gms, strawberry - 80 gms, green chilli (sliced) - 20 gms, citrus dressing (made with orange, olive oil, pepper and strawberry jam) - 60 gms Method: 1. Combine the orange juice, olive oil, strawberry jam with some salt and pepper. Make citrus dressing and keep aside. 2. Toss boiled barley, onions, tomato, broccoli, strawberry and green chillies. Mix3. the dressing and top it with granola. 4. Serve chilled.

04 December,2022 05:44 PM IST | Mumbai | Nascimento Pinto
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10 ways to enjoy drinking your coffee and delicious recipes to try

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The love of coffee has always been more than gastronomical. It is a celebrated pop-culture icon around the globe, and some would even call it a way of life. It is no wonder that November 23 is dedicated to celebrating arguably the famous method of brewing coffee, the espresso. Tracing its origins to Italy, the bold espresso also serves as the foundation for several coffee-based beverages. “The trademark of espresso is its strong aroma and the nice crema on top which makes it more smooth and palatable. Across the world, people enjoy drinking freshly brewed espresso. It is also the basic element of all espresso-based beverages including your favourite cappuccino, lattes, and iced coffee,” shares Abdul Sahid Khan, head trainer, Lavazza India. Among aficionados, how you drink your coffee can lead to spirited debates. To add to your existing range of coffee-making skills, we’ve asked the expert to share 10 ways to drink your aromatic espresso, and also share three recipes to celebrate Espresso Day in style. Espresso Macchiato Espresso macchiato is an easy and simple way to make coffee with just two ingredients: espresso and milk foam. Milk foam makes it more creamy and smooth, which is perhaps why the Espresso Macchiato is among the most liked espresso-based drinks. Caffe Americano American soldiers, during World War II replicated Americans' favourite drip coffee by adding water to the iconic Italian espresso shot, as they found the traditional Italian espresso to be very strong and caffe americano was born. In simple words, espresso is diluted with hot water to make caffe americano. Lungo Lungo is a long Italian coffee consisting of one single shot of espresso with twice the amount of hot water (60 ml) forced through the ground coffee. It is an espresso made with more water than usual. This will be 60 ml coffee with a little diluted version of an espresso. Cortado Cortado means cut in Spanish, indicating that the espresso is cut or diluted with milk. This Spanish-origin espresso drink is made with equal parts espresso and steamed milk. Espresso Martini If you have been waiting for a stronger espresso-based drink, then the Espresso martini is right up your alley. This coffee cocktail is made using espresso, coffee liqueur, and vodka. Espresso is shaken with ingredients in a cocktail shaker and served in a martini glass. Affogato The Italian coffee-based dessert is made with just two ingredients — espresso and milk flavoured or vanilla gelato. Freshly brewed hot espresso is poured over the cold gelato ice cream. Espresso con panna This is a shot of espresso with a generous amount of whipped cream on top. This espresso drink is traditionally served in a small glass with a spoon. The spoon allows you to scoop the whipped cream with the espresso to enjoy a balanced flavour throughout. Flat white There is a lot of dispute over whether the flat white originated in Australia or New Zealand. A flat white has steamed milk and double espresso shots with a little bit less microfoam than a latte. Cafe mocha This sweet espresso drink is a favourite among Indians. It’s prepared with a silky latte mixed with chocolate sauce. Sometimes it’s also served with an additional topping of whipped cream. It is usually served in a glass and not in a mug. DoppioDoppio meaning ‘double’ in Italian, is a double shot of espresso made using 18 to 20 grams of coffee powder. It has nice crema on top which adds to the flavour. It's the ideal coffee for anyone that loves espresso but wishes their drink would last longer.Now that you’ve learned about the 10 different ways to drink your espresso, it is time for some Roasted Almond MochaFor those seeking a vegan smoking hot coffee, this is the ideal balance of nutty and chocolate flavours. Ingredients45ml espresso shot15ml dark chocolate syrup150ml almond milkRoasted almond flakes for garnishWhipped cream to topping Method      1. Extract freshly brewed espresso into your favourite mug.2. Add dark chocolate and mix well with espresso.3. Steam and froth almond milk and pour it into espresso.4. Top it with whipped cream and roasted almond flakes.5. Garnish with some more dark chocolate sauce. Cardamom Vanilla LatteThis Indian chai-inspired espresso coffee is aromatic and extremely easy to make at home using capsule pod espresso with steamed milk. Ingredients30ml Espresso shot150ml milk15ml vanilla flavourSmall pinch of cardamomDash of cinnamonWhipped cream from garnish (optional) Method      1. Extract freshly brewed espresso into your favourite ceramic cup.2. Add a pinch of cardamom and a dash of cinnamon into the cup, and mix well with espresso.3. Steam and froth milk and pour it into espresso making some latte.4. For creamier options, top it with whipped cream. Irish Coffee IBIf you prefer something cooler and bolder, whipping up some of this ice-blended espresso is worth a try. Ingredients60ml espresso shot100ml sweetened cream20ml irish flavour1 small Cadbury bar4-6 ice cubesWhipped cream for garnish Method      1. Brew espresso using darker roasts like puro gusto or gusto crema.2. In a blender add all the ingredients with fresh espresso and blend it smoothly.3. Pour it into a glass and garnish with whipped cream.4. You can replace the Irish flavour with 30ml of Irish whiskey. Also Read: Whip up these iconic on-screen cocktails at home

04 December,2022 07:44 AM IST | Mumbai | Maitrai Agarwal
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Follow these innovative recipes to warm you up this winter season

Relishing the harvest in its truest form calls for a celebration with your loved ones. This winter, treat your favourite ones to a cozy broth and an evening full of gratitude.  With scrumptious pies, casseroles, these recipes curated by chef Prasad Metrani, director of culinary, Conrad Bengaluru will have you relishing winter delicacies. Pumpkin Pie Ingredients Basic Pie dough:All-purpose flour 300gms Cold vegetable shortening 60 ml Sugar 30 gms Apple cider vinegar 10 ml Salt 5 gms Cold unsalted butter, cut into small pieces 180 gms  Pie filling:All-purpose flour, for dustingPumpkin 220 gms Heavy cream 80 ml Granulated sugar 40 gms Large eggs 3Ground cinnamon 5gms Freshly grated nutmeg 2 gms Few drops of vanilla extractSalt 5 gmsIcing sugar, for sprinkling (optional)Method: 1. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill for at least 1 hour or overnight. Preheat the oven to 350 degrees Fahrenheit. 2. Line the chilled dough with foil and fill it with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. 3. Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla, and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let it cool completely. Stuffed Turkey Breast Ingredients Skin-on boneless turkey breast halves - about 1 lb per halfPressed cloves garlic 1 noLarge shallot, finely chopped 1 noFlat-leaf parsley, chopped 4 tbspFresh rosemary, finely chopped 2 tbspGrated orange zest 1 tbspOlive oil, divided 4 tbspKosher salt and pepperGravy, for serving Method: 1. Heat oven to 425 degrees Fahrenheit. In a medium bowl, combine garlic, shallot, parsley, rosemary, orange zest, 2 tbsp olive oil, and 1/2 tsp each salt and pepper. 2. Working with one turkey breast half at a time, remove the skin in one piece, being careful not to tear it, and set aside. 3. Butterfly and pound each breast to 1/4-in thick. Divide herb mixture among each breast, leaving a 3/4-in. Border all the way around. Starting at the short end, roll up each turkey breast. Lay skin on top of each breast, tucking and wrapping it under the edges, then tie it with kitchen string, spacing it about 2 inches apart. Transfer to a rimmed baking sheet. 4. Brush each with 1 tbsp oil, season with 1/2 tsp salt, and roast for 25 minutes, then reduce oven temp to 375 degrees Fahrenheit and continue roasting until internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer, 25 to 30 minutes more. Transfer breasts to a cutting board and let rest for at least 10 minutes. 5. Remove the string, slice it, and arrange it on a platter. Garnish with additional fresh herbs, if desired. Serve with pan gravy.  Also Read: Want to enjoy soups this winter? Try these four easy recipes 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

30 November,2022 05:09 PM IST | New Delhi | IANS
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World Vegan Month: Nutritionists bust myths surrounding vegan diets

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November is observed as World Vegan Month every year. Although veganism has seen an upwards trend in recent years, several questions surrounding the nutritional aspect of a plant-based diet remain. How does one get enough protein? Will a vegan diet lead to vitamin deficiencies? We asked celebrity fitness and nutrition expert Dr. Siddhant Bhargava to bust myths, and answer frequently asked questions about vegan diets. A vegan diet is associated with several health benefits, such as low cholesterol. What are the most common benefits, and what is the reason behind this? From losing weight to maintaining heart health and providing protection against type 2 diabetes, a vegan diet has several benefits. It leads to a higher daily intake of essential nutrients and vitamins such as potassium, folate, magnesium, and vitamins A, C, and E. In addition, several studies suggest that vegan diets offer antioxidants, fibre and beneficial plant compounds. Moreover, vegan diets help lower blood sugar levels, decrease the risk of diabetes complications and improve kidney function. Can a plant-based diet provide enough omega-3 fatty acids, and Vitamin B12? Plant-based foods do not provide vitamin B-12; therefore, it is advisable that vegans must find alternative sources of vitamin B-12 to remain in the best health. Further, though vegan diets appear to be higher in iron, our bodies cannot absorb it as it is not as bioavailable as the form found in animal foods. When it comes to omega-3 fatty acid, it is readily available in foods such as flaxseeds, chia seeds, walnuts, seaweed, etc. Further, green leafy vegetables, including beans also contain small amounts of omega-3 fatty acid. A slow transition is the best way to switch to vegan diets according to Dr. Siddhant Bhargava. Photo courtesy: Dr. Siddhant Bhargava The most common concern among people is getting enough protein on a vegan diet. Which are the most nutritionally beneficial sources of protein? With vegan diets, you can get enough protein. And the good news is that vegan protein sources are delicious and easy to prepare. A comprehensive vegan protein source includes nuts and seeds like walnuts, cashews, chia seeds, and a couple of others; legumes such as pinto beans, chickpeas, and black beans; soy products and vegan meats like tempeh and tofu; grains such as brown rice, quinoa, millet, etc. In addition, fruit and vegetables such as broccoli, sweet potatoes, spinach, banana, and guava provide you with enough protein. While transitioning to a vegan diet, should one do it gradually by swapping a few foods or reducing meat consumption as the body adapts, or is it better to make the transition all at once? A slow transition is the best way to switch to vegan diets. Allowing your body enough time to shift to a plant-based diet will let you examine how your body reacts to the changes. Start by eating vegan meals at least once a day and then gradually increase it. Can a plant-based diet support an active and athletic lifestyle? Is there an impact on energy levels? A plant-based diet supports an active and athletic lifestyle as they contain a significant portion of complex carbohydrates. A vegan diet helps an athlete have a long, more stable and constant supply of energy all day long. Are there any specific nutritional deficiencies that one can keep an eye out for? A plant-based diet may lead to minerals such as calcium, zinc, and iodine deficiencies. Iodine deficiency, especially, is common among vegans, leading to acquired hypothyroidism. Therefore, including iodised salt and sea vegetables containing multiple essential minerals is recommended. Now that we’ve answered the most important questions surrounding a plant based diet, Dr. Rohini Patil, MBBS, Nutritionist and CEO of Nutracy Lifestyle lists easy tips for those who wish to adopt a vegan diet. Have enough vegetables Vegetables should be the largest portion compared to other items in your meals. Vegetables are fibrous and full of minerals and vitamins like A and K. They are likely to keep your calories in check as fibre helps you feel more satiated. Look out for calcium People may fall nutrient deficient in the meal as vegan diet lacks calcium which is required for the formation of bone, muscle contraction and other essential functions. While following a vegan diet, make sure that you get enough calcium. Have dark green leafy greens, nuts, orange juice and soy products as they consist of enough calcium.  Eat variety of foods It is important to have a variety of foods daily and not have the same meals everyday. Try adding green leafy veggies which are a great source of vitamins like A, C and K, alongside beans which will provide you with enough protein and fibre.  Choose whole grains Choose whole grains rather than refined grains as whole grains add iron and vitamins B for a balanced vegan diet. Explore different plant proteins Replace cow and buffalo milk with soy or almond milk and replace paneer with tofu. Also Read: Living on the veg: A beginner's guide to veganuary

30 November,2022 03:20 PM IST | Mumbai | Maitrai Agarwal
Chef Amol Phute suggests making the restaurant's winter menu special which includes grilled baby carrot, tossed in spices, served with a carrot romesco sauce and carrot chips and duqqa. Photo: Bastian

Cooking with carrots: Halwa is great but have you tried gajar romesco or pizza?

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What is the first word that comes to mind when one says carrots? More often than not, for Indians, it is gajar ka halwa. While the pudding is a classic, carrot cake isn’t far behind. Ever since more people have started working from home due to the ongoing Covid-19 pandemic, it has given many a chance to enter the kitchen and don the chef’s hat. It is time to take those cooking skills up a notch and use the vegetable in a myriad interesting ways that go beyond the standard favourites.  Mid-day Online asked city chefs to share innovative recipes. They recommend roasting carrots, reducing them into sauces, turning them into kebabs, pairing them with cheese and even using them as a star ingredient for a pizza.  Carrot robata by Chef Amol Phute at Bastian, Across all outletsAt Bastian, Chef Phute explores dishes with regular-sized carrots as well as baby ones, which the restaurant gets from its vendor farmers. He reminds that a lot more can be done with carrots than just using them for gajar ka halwa. "Roasting or grilling is the easiest among them. Just tossing them in some spices and oil and grilling them brings out the rich flavours of carrots," he explains. As a part of their winter menu, the restaurant serves a grilled baby carrot dish which is tossed in spices and served with a carrot romesco sauce and carrot chips and duqqa. Ingredients: For carrot romesco: Nuts - 1/4 cup, garlic - 2 to 3 cloves, chilli to taste, Carrots - 500 gms (Roasted rough cut or baby carrots), salt and pepper to taste, olive oil.  Method: Roast and grind all the ingredients together, season with salt and pepper to taste.  For Duqqa :Almond - 1/2 cup, sesame seed - 1/4 cup, salt and sugar, paprika - 1 tbsp, coriander seeds - 1 tbsp.   Method:1. Roast and grind all the ingredients together, season with salt and pepper to taste.2. On a generous layer of Romanesco and duqqa, lay some of the whole roast carrots.3. You could top them with some thinly sliced, baked carrot chips.Chef Anuradha Joshi uses the seasonal ingredient to make a delicious Borani ke kebab with minced meat and caramelised onion gravy. Photo: Charoli Borani ke kebab by Chef Anuradha Joshi at Charoli, Bandra (West)Carrots can be dessert and main course but Chef Joshi says they can also be made into succulent kebabs. The minced meat kebabs are stuffed with chunks of winter carrots, cooked on dum in a caramelised onion gravy. She explains, "It’s a savoury, subtly flavoured dish that depends more on technique and the hidden flavours of sweet carrots with red meat and spices that extract maximum natural flavours of the main ingredients." The steaming kebabs seem like a perfect option on a winter evening, if you don't want to experiment and make an elaborate dish out of the vegetable.   Ingredients:Minced meat - 500 gms, Ghee: 1 teaspoon, salt to taste, ginger - 1 tsp, garam masala - 1/2 tsp, coriander powder - 1 tsp, egg - 1 no, carrots peeled and cut into chunks of 1.5 inches, ghee 1.5 small bowl, onions - 2 large (julienned), fresh curd - 2 small bowls, garlic - 1/2 tsp, rice powder - 1 tsp, pinch of saffron, cloves - 8-12 pcs.  Method:1. Boil kheema in sufficient water add 1 teaspoon of ghee, salt, coriander powder, garam masala and ginger. 2. Once dry, make a paste. 3. Add the egg.4. Boil the carrots till they are tender. Remove and dry on kitchen towels.5. Once cool, coat the carrots with ground meat. Make sure it’s evenly covered. Pan-fry in ghee and keep aside. 6. Take 1 tablespoon of ghee in a thigh bottomed pan and fry the onions. 7. Remove and keep on the side. 8. In the same ghee add a mix of curd, garlic paste, rice powder, salt and saffron. 9. Stir well. 10. Add the kebabs that are fried to this pan. 11. In another kadhai, take 1 teaspoon of ghee, add the cloves and pour this over the kebabs and gravy. 12. Now add the caramelised onions and put it on dum.13. Remove after 10- 15 minutes and serve hot.Experimenting with carrots, Chef Nitish Kumar Singh pairs them with ricotta to make a terrine, which he says is a perfect sweet and savoury combination. Photo: Hilton Shillim Estate Retreat & SpaCarrot and ricotta terrine by Nitish Kumar Singh, executive chef at Hilton Shillim Estate Retreat & Spa, PunePlaying around with flavours, Chef Singh says carrots and ricotta complement each other very well because carrots are mildly sweet and ricotta is mildly sharp and savoury. Interestingly, he says, it makes for a perfect healthy dish, and should definitely be one to try out for those who are health-conscious. Ingredients:Carrot - 220 gms, ricotta cheese - 150gms, Agar Agar - 5 gms, salt - 2 gms.   Method: 1. Firstly, take nice sweet seasonal carrots and roughly chop them.2. Then take a saucepan, add water and chopped carrots and boil them.3. Strain the boiled carrots, bring down to room temperature and make a fine puree of the mixture.4. Bring the fine puree to the pan, add agar agar, salt and cook well till the mixture becomes a little tight.5. Side by side, take a bowl, add ricotta cheese and slightly beat the cheese to dissolve the lumps.6. Finally bring the carrot mixture to the rolling mat and spread it thick. Add battered ricotta cheese in the center and roll it to give a cylinder shape.7. Then deep freeze the cylinder for a few hours to make it stiff.8. On finding the roll has taken the shape, bring out, demould it and cut into the desired shape and serve. A unique take on carrots, Chef Kekade converts the vegetable into zoodles and combines it with a delicious sage beurre noisette. Photo: Sante Spa CuisineWinter carrot zoodles, sage beurre noisette by Chef Shailendra Kekade, Sante Spa Cuisine, Khar (West)Being a firm believer in seasonal ingredients, Chef Kekade says this recipe celebrates carrots in their full glory. He explains, "Playing on its firm and crunchy texture, we add more earthy flavours with the sage and the olives, a slight tanginess with the cherry tomatoes and the dish gets a rounded mouthfeel with the use of burnt butter and parmesan." Ingredients:Carrot zoodles - 250 gms, butter - 60 gms, sage - 0.5 gms, kalamata olives - 30 gms, green cherry tomatoes - 20 gms, parmesan cheese - 20 gms.   Method: 1. Make fine zoodles of fresh carrots lengthwise and blanch them in a vegetable stock, al dente.2. Stone the olives, halve the cherry tomatoes and pluck the sage leaves and set aside.3. Make Beurre Noisette by adding butter to a hot pan and cooking it till a nutty flavour is achieved. 4. Quickly add the sage leaves so as to have the flavour imbibe in the butter.5. Add the olives, tomatoes and the carrot zoodles and toss in the butter to coat the ingredients.6. Finish off with finely grated parmesan cheese and serve piping hot in a pasta bowl. Chef Lasrado uses a zero-waste approach to make a pizza with every part of the carrot. Photo: Smoke House Deli Carrot top pesto pizza by Chef Rollin Lasrado, Smoke House Deli, across all outletsIt is easy to imagine a halwa or dessert made from carrot or even a local dish but as famous as pizzas are, it is hard to imagine the winter ingredient as the start of the Italian favourite and that’s where Chef Lasrado stands out. He uses a zero-waste approach with this pizza by using every part of the carrot and converts it into a colourful dish. He explains, "The bitterness of the greens along with the herbs adds a bit of complexity and depth while also being great for digestion." Ingredients:  For the pizza dough: High gluten flour, plus more for dusting - 500 gms, cold water - 315 gms, yeast - 2 gms, salt - 10 gms, extra virgin olive oil - 30 ml. For the toppings and assembly:Grated parmesan cheese - 70 gms, almonds, deskinned and toasted - 100 gms, small garlic (grated) - 1 no, lime juice of 1 lime, fresh basil (cleaned and dried) - 80 gms, tender carrot tops, stems and leaves, cleaned well and dried - 80 gms, extra virgin olive oil - 100 ml, fresh mint leaves (cleaned and dried) - 40 gms, fresh mozzarella (sliced or torn) - 200 gms, salt to taste, black pepper to taste, baby carrots (coloured are better) - 500 gms, Jalapenos (optional), pea shoots, herbs for garnish, honey - 50 gms, vinegar - 30 ml, sugar - 10 gms, water - 300 ml.  Method: For the dough:1. Put all ingredients into a bowl and leave aside for 20 minutes. 2. Knead either by hand or by machine until you make a soft dough. Use oil as required to remove the dough from the bowl and place in a lightly greased bowl and cover with a damp cloth to proof till double in size. 3. Remove from the bowl knock back the excess air and portion out into 200 gm portions. Place on a greased tray and cover. 4. Place in the fridge to proof for 24 hours. (You could also leave it at room temperature in a cool space to proof, until it doubles in size).  For the pesto: 1. Blend the garlic, most of the parmesan cheese & the almonds, along with 2 tbsp of the olive oil. 2. Once blended, add the herbs (basil, mint and carrot tops) in batches and blend until smooth.3. Add olive oil as required. Season with salt and black pepper and add lime juice as required.  For the carrots:1. Wash all the carrots properly to ensure that there is no mud on them. Cut about two-thirds of them as required, in halves, quarters or keep them whole as per size.2. Place the carrots on a baking tray. Marinate with olive oil, salt and pepper. Bake in a pre-heated oven at 180 degrees Celsius for 10 minutes then toss with some honey and keep aside to cool. 3. Thinly slice the remaining carrots.4. Make a quick pickling solution using hot water, salt, sugar and white vinegar. Leave it to cool and chill in the fridge. Place all the thinly sliced carrots in this cold pickling solution. This will last, in the fridge for about a week or two. And works amazing in salads or sandwiches or as a side as well.  To assemble:1. Preheat the oven to 350 degrees or the highest it goes. 2. On a lightly greased baking sheet, roll or stretch out the dough from the centre outwards, leaving a 1-cm border on the outside, until about 12-inch diameter. 3. Using a brush, apply a thin layer of olive oil, then spread some of the carrot top pesto on the dough, then top with the honey marinated carrots (do not use too much honey, or it will caramelize quickly and burn), some of the fresh mozzarella.4. Bake on the top rack of your oven until the crust is a deep golden brown and crisp (depending on the temperature it will take between 5 – 15 minutes). If it is getting burnt and still remaining raw, take it out of the oven, turn the pan half way around and place in the middle rack, until done. 5. Remove from the oven, leave it to cool for about a minute on a wire rack, then cut into slices or wedges. Garnish with some grated parmesan, toasted almonds, pickled carrots, carrot tops, basil leaves and other herbs. Drizzle with olive oil and serve immediately.

28 November,2022 11:03 PM IST | Mumbai | Nascimento Pinto
Image for representational purpose only. Photo Courtesy: istock

Want to make innovative cakes? Here are some ideas to help you get started

It may have been International Cake Day on November 26 but most of us will know, cake is one dish that can be enjoyed throughout the year. In fact, no event is complete without a cake whether it's a birthday, an anniversary, a celebration or a festive occasion.  On the occasion, let's look at the cake options that you can bake at home. Chocolate peanut butter cakeTo give a twist to the basic chocolate cake, just add the magic of peanut butter and then let the magic happen. Just one additional ingredient can make your cake more delicious. Coconut layered cakeIf you have tried coconut barfi, you can experiment with coconut cake. Do not only add coconut in the batter but also make it a part of the frosting to get all the flavours. Pound cakesPound cakes are renowned for being tasty, moist, and incredibly simple to create. The ingredients in this cake are butter, sugar, eggs, and flour. The batter is baked to perfection after being placed into a loaf pan or Bundt shape. Pound cakes can be decorated however you desire.  No-bake lemon cheesecakeThis cake is made without any hustle and is enjoyed by everyone. It has a deliciously crunchy graham cracker crust and is creamy and delicious. Additionally, it goes well with nearly any topping and taste you like. This time try giving a citrusy flavour to your cheese cake by adding lemon in it. Coffee walnut cakeIf you are a coffee lover then try this coffee cake with walnuts, a great and easy option to bake. Make your holidays and any occasion special with these cakes options.Also Read: Mumbai chefs will make you fall in love with karela with these recipes 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

28 November,2022 10:42 PM IST | New Delhi | ANI
Chef Vinayak Patil at Butterfly High suggests using suran to make a delicious yam galouti kebab with a Mexican twist. Photo Courtesy: Butterfly High

Chilli garlic suran? Here are some innovative ways for you to make yam

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When one talks about favourite vegetables, it is always those that are easily available at the neighbourhood market. They are not only made in a variety of delicious preparations across various Indian cuisines but also used in other cuisines outside of the country. While they always steal the show, there is no doubt that bitter gourd, pumpkin and ridge gourd aren’t the most popular ones because of the texture and taste as well as preparation that people have consumed over the years in their homes. As the winter slowly sets in in the city, there are some that don’t need a season to be celebrated because they are available all year round. Yam, suran or elephant’s foot, as it is locally known, is one that definitely deserves more attention than it gets, as it remains on the cart while others get sold out. One may look at yam and not want to make it because of its rough brown bark-like exterior but what many may not realise is its interior that makes for a very interesting ingredient to work with. If you have had a doubt about it till now, chefs tell you otherwise.  Mid-day Online reached out to chefs to share innovative recipes one can make using yam. They not only use it to make mouth-watering kebabs but also corn cakes and even a familiar yet unique chilli garlic suran, all of which are sure to change your mind. Mexican Yam Galouti Kebab by Vinayak Patil, executive chef, Butterfly High, Thane and BKC Looking to start simple? Then start by making kebabs, a favourite in most Indian homes, for snacking. If you love vegetarian food, then it is even better because chef Vinayak Patil at Butterfly High suggests making a delicious yam galouti kebab with a Mexican twist. He explains, "Yams are high in nutrients and vitamins. Adding a Mexican twist to this dish makes it more appealing to eat and using nacho chips makes it a tasty snack." Ingredients Yam (Suran) boiled and fine smashed – 200 gmJalapeno paste - 4 gmChipotle sauce – 2 mlNachos chips finely crushed powder for binding – 15 gmMexican sprinkle 5 gmCheese – 5  gmChilli powder – 3 gmCumin powder – 2 gmSalt to tasteGhee for shallow fryAccompanimentBaked nachos chips - 10 to 15 pcsDipsMexican salsaSour cream Method 1. Mix all ingredients nicely and make small round tikkis.2. Heat the fry pan and add ghee. Once the ghee is well melted, place all the tikkis and cook well on both sides. Once it becomes crispy brown, place the pan aside.3. Take a serving plate and make nachos.4. Place all tikkis on nachos bed.5. Then put on top both the dips, salsa and sour cream. Roasted Yam and Jalapeno Corn Cakes by Rohan Dsouza, chef, Estella, Juhu At Estella in Juhu, chef Rohan D’souza, who is also the culinary director of Silver Beach Entertainment and Hospitality, which runs the city restaurant, believes in roasting the yam to make the most of it. It is also the reason why he suggests making roasted yam and jalapeno corn cakes with refried beans. He explains, “Yam or suran or Jimikand as it is known, is one of the underrated vegetables. It actually adds to the options of vegetables a chef can have. It can be used in various cuts as desired. Yam tastes even better if roasted with spices or herbs or even mashes to accompany any protein.” Ingredients Sweet potato (roasted mashed) 500 gmElephant yam (roasted mashed) 500 gmCorn kernel (cooked) 250 gmCajun powder 30 gmJalapeno, chopped 30 gmScallion, finely chopped 30 gmTarragon, chopped 1 tspSriracha sauce 2 tbspDijon mustard 1 tbspAmul cheese 30 gmSalt/pepper to tasteGarlic powder 25 gmOnion powder 25gmFor Refried beans​Red kidney beans (boiled) 200 gmGarlic, chopped 30 gmOnion, chopped​ 75 gmTomato sauce ½ cupTobasco sauce ½ tspTomato ketchup 2 tbspRed chilli paste 2 tbsp to tasteSalt 2 tbsp to tasteOil 30 gmCoriander, chopped 15 gmVegetable stock​2 tbspRoasted cumin powder ¼ tsp Method 1. For refried beans, mash the boiled refried bean. In a hot pan, add oil. Sauté the chopped garlic and onion. Add in the mash kidney beans, tomato sauce, tabasco sauce, tomato ketchup, roasted cumin powder and salt. Stir well until the refried bean has cooked. Taste and adjust the seasoning. Finish with chopped coriander. 2. For the yam jalapeno mixture, bake the sweet potato, yam in the oven at 160 degrees Celsius for 30 - 40 minutes until cooked, keep aside and cool. Mix the baked yam and sweet potato along with garlic, onion powder, corn kernel, jalapeno, Cajun powder, processed cheese, sriracha, Dijon mustard, scallion & tarragon. Mix well, adjust the seasoning if required. Form into patties, sear with clarified butter on both sides. 3. Serve hot topped with warm refried beans. 4. Garnish with micro greens  Chili Garlic Suran by Ali Mohar, chef, Raasta, Park Street, Kolkata While you may experiment with some kebabs and corn cakes, using yam to make a unique chilli garlic suran is definitely another option. Usually known to be made with chicken or vegetables, using yam will only add to the flavour of the dish. Chef Ali Mohar at Raasta, explains, "It is a highly nutritional vegetable that grows underground and is commonly seen in the recipes of Himalayan, central and East India regions." Being a Caribbean Lounge, Mohar says yam is popularly also used in the Caribbean islands and that is why it is part of the menu. “A lot of homemakers in Bengal use it in their kitchen but it is unheard of in restaurants,” he adds. Ingredients Suran 150 gmOnion 20 gmGinger 5 gmGarlic 5 gmGreen chili 5 gmBell pepper 15 gmOil 20 mlVinegar 10 mlSoya sauce 15 mlChili paste 20 gmKetchup 20 gm Method 1. In a pan, heat oil and put chopped ginger, garlic and green chili and sauté it.  2. Put the bell pepper and onion and cook for some time.  3. Now, add soya sauce, chilli paste, tomato ketchup, 20 ml water and 5 ml cooking wine and stir it.  4. Add the diced boiled suran and cook for a few seconds and serve hot with a garnish of brown garlic. 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Also Read: Whip up these iconic on-screen cocktails at home 

28 November,2022 04:39 PM IST | Mumbai | Nascimento Pinto
Chef Jerson Fernandes believes in celebrating the bitter gourd in all its might because he stuffs the bitter gourd itself with the soyabean to exude a wide variety of flavours. Photo Courtesy: Novotel Mumbai Juhu Beach

Mumbai chefs will make you fall in love with karela with these recipes

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Bitter gourd or karela as it is more commonly called around India is not particularly a favourite of many people. Its bitterness is one of the many reasons why people don’t like it and never consume it after they are first introduced to it as children by their mothers. Funny enough, mothers have to either hide it to feed children. Just so that the vegetable is palatable, many even have to think of innovative ways to make a dish out of the gourd to make it palatable.Surely, some do like the vegetable in its many variations – either fried or boiled, sweetened or tossed in masalas to make a classic Indian preparation, there are still others who aren’t convinced and continue to avoid it. Since it is one vegetable that is unanimously disliked by many, Mid-day Online decided to come to the rescue of every person who ‘hates’ the vegetable wholeheartedly.In fact, city chefs at Mumbai’s restaurants believe a lot more can be done with the vegetable than people know and all it takes is for them to put on their chef’s hat and enter the kitchen. Their variations include delicious vegetarian dishes that are made in quite a few homes around the country.Stuffed bitter gourd by Amit Kocharekar, executive chef, The Resort Mumbai, Malad (West)At The Resort Mumbai, executive chef Amit Kocharekar believes people can be convinced to enjoy bitter gourd by simply stuffing it. He explains, “As people don't like to eat bitter gourd in a normal form of cooking because of its bitterness, the different spices and ingredients that are added to the stuffing turns it into a delicious dish.”Ingredients:Bitter gourd 6 nosSalt 1 tspTurmeric 1 tspWater as required for steaming For the stuffing/filling:Fresh coconut 1 cupRoasted peanut 1 cupGarlic cloves, dry roasted 10 nosGreen chillies, deseeded 2 nosTamarind pulp, thick ½ tbspSpicy red chilli powder 3 tspAsafoetida a pinchTurmeric 1/4th tspSalt to tasteCoriander chopped ½ tbsp To tie the bitter gourd:Cotton thread, preferably white as required For the shallow frying:Peanut oil 3 tbsp/as required Method:1. Wash the bitter gourd thoroughly.2. With the help of a knife, slit the centre of each bitter gourd vertically across its length. Do not cut off the stem.3. Apply salt and turmeric in the slits.4. Place a deep pan filled with water, bring it to a boil, place a colander on top of it and place the bitter gourd in it. Cover and steam the bitter gourd for 3 minutes on one side and then, rotate the same and steam it for another three minutes on that side.5. Remove from the flame and wash it under running water. With the help of a very small spoon, remove the seeds from it and discard them.6. Wash the bitter gourd again under running water ensuring that the water is completely drained off.7. For the stuffing, coarsely grind all the ingredients mentioned from coconut to green chillies. Add the thick tamarind pulp, asafoetida, spicy red chilli powder, turmeric, salt and finely chopped cilantro and mix well.8. Divide the masala equally into six parts and fill each bitter gourd neatly without stuffing it too much or too little.9. Now tie each bitter gourd with the threads.10. In a non-stick pan, add the peanut oil, once hot, reduce the flame and place the bitter gourds, shallow fry covered with a lid / cover on each side till crisp and golden brown in colour. Karela Soya Bunny by Vinayak Patil, executive chef, Butterfly High, across outletsAt Butterfly High, executive chef Vinayak Patil advises combining your love for soya with bitter gourd to make a delicious and completely new dish he calls Karela Soya Bunny, which is simply a bun stuffed with an appetising mix of bitter gourd. A mix of earthy flavours along with the soya cuts into the bitterness to produce a unique yet familiar taste. IngredientsBitter gourd, small size, deseeded, boiled then chop 1 cupSoya chunks - 60 gmsGreen peas (shelled) 10 gmsGhee 2 tspCumin seeds 1 gmsCloves 1 pcsCinnamon 1 pcPeppercorns, crushed 2 nosBlack cardamom seeds 1 noBay leaves 2 nosOnions, grated 1/2 cupGinger paste 1 tspGarlic paste 1 tspTomatoes, chopped 2 cupsSalt to tasteCoriander powder 1 tbspTurmeric 1/2 tspChilli powder 1/2 tspCoriander leaves, chopped 1 tbspSmall size bun (pani puri golgappa size) 4 nos  Method:1. Heat ghee in a heavy-based pan and add cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves.2. When the seeds start to splutter, add garlic, ginger, and onions and stir-fry till the fat separates.3. Add tomatoes, salt, coriander powder, turmeric and chilli powder.4. Continue to stir-fry till fat separates. Increase heat to high and add karela, soya mince and peas.5. Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and the fat separates once again.6. Take a small bun, make it hollow, then fill it. 7. Serve hot, garnished with chopped coriander leaves. Vegan Keema Karela by Jerson Fernandes, executive chef, Novotel Mumbai Juhu Beach, JuhuIf you are vegan and want to enjoy a dish of bitter gourd, soyabean can definitely come to the rescue. While chef Vinayak Patil’s recipe can impress guests at a house party, chef Jerson Fernandes believes in celebrating the bitter gourd in all its might because he stuffs the bitter gourd itself with the soyabean to exude a wide variety of flavours. He explains, "This is one of the best vegetables in terms of its versatility, if you get the cooking techniques and flavour patterns right. This dish is a melange of flavours - simplest yet interesting to execute, as the flavours from the karela marry those from the keema really well, balancing out the bitterness. The textures and colors are perfectly balanced too. Since it is one of those unique dishes that can be even tried at home, Fernandes suggests starting simple. To remove bitterness from the gourd, scrape the skin nicely, deseed, blanch in water consisting of salt, lemon juice and turmeric, he suggests.Ingredients:Bitter gourd 2 nosTurmeric 10 gmsSalt to tasteOil 300 mlSoya keema 200 gmsCoriander, chopped 1 bunchGarlic, chopped 30 gmsRed chilli powder 1 tspCumin powder 1 tspCoriander powder 1 tbspLemon juice 2 nosTomatoes 3 nosGreen chillies 2 nosEgg (optional) 1 noDill leaves for garnish Method:1. Scrape skin, cut the bitter gourd length wise, scoop out the seeds and flesh and blanch it in salt, lemon and turmeric water until soft.2. Prepare soya keema - heat oil in a pan, add chopped garlic, chopped onion, chopped green chillies.3. Add dry spices, sauté well until cooked. Add finely ground soya keema and simmer until cooked. Add lemon juice and check seasoning. Add coriander.4. Prepare Makhni sauce- Blanch tomatoes with garlic, puree it, add dry spices, check seasoning.5. Stuff the soya keema into the scooped blanched bitter gourd, plate using Makhni sauce on the base.6. Place the keema stuffed bitter gourd in the centre of the plate. Place a poached egg yolk in the centre (Optional).7. Garnish with fresh coriander/dill leaves, edible flowers and dots of accompanying sauce of your choice on the side. Also read: Kala Khatta Beer? Mumbai mixologists share easy cocktail recipes to enjoy this season

27 November,2022 01:25 PM IST | Mumbai | Nascimento Pinto
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