This winter, fill your home with heady, intoxicating aromas of grilled dishes.

This winter, fill your home with heady, intoxicating aromas of grilled dishes. Oven or charcoal, we present to you a lowdown on getting it just right!

    Perhaps it’s the smoky flavour or the mouthwatering aroma that it gives, grilled cuisine offers food connoisseurs, as well as novice cooks endless opportunities to create some spectacular yet satisfying dishes, especially during these chilly winters. Whether it’s the good ol’ grilled burgers or delectable tandoori chicken, cooking food in this way is not only quick, it is also a culinary treat to our palates. So to enjoy and master this form of cooking, all you need to do is conquer these grilling essentials and get that grill smoking.
WAYS TO GRILL FOOD
Like in any cooking process, grilling too can be done by different techniques. Says executive sous chef Himanshu Taneja, “Cooking with direct and indirect heat are the methods mostly used. It is important to understand the differences between the two methods to ensure success when grilling. Occasionally, both methods are used and are alternated to grill certain foods, which is often the case when grilling thick cuts of meat. The temperature required and the grilling method used, usually depends upon the type of food and the thickness of the food.”
DIRECT HEAT
Direct heat grilling is the most basic and common grilling method. This method is accomplished by placing food items over direct heat in order to cook them. This can be done over charcoal, gas, wood or any other heat source. This technique is best suited for foods such as hot dogs, steaks, hamburgers, fish and pork chops.
INDIRECT HEAT
Indirect heat grilling is a technique, where the food is cooked with reflected or indirect heat. It involves not placing the food over a direct heat source and keeping the lid covered most of the time. If the food must be placed over the heat source, then the temperature will have to be low for the food to cook ‘indirectly’. This allows thick food items to be cooked slowly, which is necessary to ensure that the food does not burn on the exterior surface, before the interior portion is properly cooked. Foods such as beef roasts, pork roasts, whole turkeys, and whole chickens are good choices for grilling with this method.
IF YOU HAVE AN OTG
You can still grill... For those of you who don’t want to fire up a special grill, you can still enjoy tasty grilled delights at home, by simply grilling in your OTG. The broiler function in the oven acts similar to a grill. It applies direct, intense heat to the surface of the food, sealing in the juices and producing a nice, crisp char on the outside. This technique works best for meats, which cook more slowly, although vegetables can be prepared under a broiler too, if they are carefully monitored. The key to grilling with your oven is to preheat it to the highest possible temperature first, then switching to the broil setting. This allows the oven to maintain a temperature that is as searing as a grill.
GRILLING ON CHARCOAL
If you are investing in a charcoal grill, see to it that it is kept on a heat-proof surface, away from buildings and overhanging trees. Never grill inside your home, even in an open garage. Always start with a clean grill, as ash left over from previous cooking can rust the grill pan. Follow the manufacturer’s instructions for lighting the grill. A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. Also, it is important to store the charcoal in a dry place.

Ekadasi Recipe: Apricot-Ginger Cake

As my Ekadasi cake recipe always seems to get lots of hits on Ekadasis, I thought I would add another recipe, this time without the coconut and with more of a gingery flavour (the addition of chopped crystallised ginger would make it even tastier!). You could make it vegan but still suitable for Ekadasi by substituting the cows’ milk for almond milk and the butter for coconut/peanut/sunflower oil.
Cake on Ekadasi? I hear you cry — well why not? It is quick and easy, and could form the basis of a meal with fruit and yogurt, so you won’t be spending too much time in the kitchen.

400g buckwheat flour
200g light brown (demerara) sugar
70g (approx.) chopped dried apricots
4 teaspoons bicarbonate of soda (not baking powder)
6 teaspoons powdered ginger
400ml cows’ milk
150ml melted unsalted butter
100ml lemon juice

• First combine all the dry ingredients, tossing the apricot pieces in the flour first to stop them sticking together.
• Next mix the milk and butter together
• Stir the lemon juice into the dry mixture, followed by the milk and the butter.
• Beat well for about a minute — you will probably notice air pockets forming as the bicarb. and lemon juice combo starts to work.
• Put the mixture into a prepared 10″ or med. rectangular/ square cake tin.
• Bake for about 30 minutes (or until a thin skewer inserted into the centre of the cake comes out clean) in an oven pre-heated to 180C.
• Cut into squares and serve with fresh fruit and/or yoghurt.

Cheese might not make you fat

Cheese might not make you fat

    Here’s the perfect excuse to gorge on a grilled cheese sandwich at breakfast – researchers have found that cheese may not be as bad for cholesterol levels as other types of fat. Doctors and nutritionists have warned those on low-carbohydrate diets against eating animal fats for years. But a new study by Danish researchers says that cheese should not be placed in the same category as butter.
    According to the University of Copenhagen study, people who ate daily servings of cheese at six-week intervals had lower LDL cholesterol, the so-called bad cholesterol, than when they ate a comparable amount of butter. The cheese eaters also had the same level of LDL during the experiment as they did when they ate a normal diet. The group surveyed about 50 people and wrote about their findings in the American Journal of Clinical Nutrition.
    Each person was put on a controlled diet and added a measured amount of cheese or butter daily. Throughout, each participant was compared against his or her self, to follow changes in the body caused by the foods. The researchers gave each person cheese or butter, both made from cows’ milk, equal to 13% of their daily energy consumption from fat.
    So, be it cheese toasts or pizzas, you can eat it all guiltfree. Yummy!

Squeezing out ketchup just got easier

Squeezing out ketchup just got easier

 Here’s some good news for women who often find it a herculean task to get the sauce out of ketchup bottles — researchers claim to have created a super-slippery material based on a carnivorous plant.
    And, the material has properties that allow it to repel both oil and water based liquids, meaning they slide off without leaving any residue, according to a team at Harvard University in US. The researchers behind the substance were inspired by Nepenthes pitcher plants, which has a highly slippery surface at the top of its fluteshaped leaves so that insects tumble down into the digestive juices contained inside.
    They found that the plant’s leaves have a sponge-like texture that are infused with water, which prevent the oils produced on insects’ feet from sticking. The researchers copied the plant by immobilizing a “lubricating film” inside the pores of a sponge-like layer of Teflon to produce a smooth and highly slippery surface. They hope it could not result in self-cleaning coating that can be put on anything from car windscreens, inside oil pipes and on aircraft wings to prevent icing.
    It could also be used to coat the inside of bottles and jars to allow every last drop of a condiment to be removed by hungry consumers.

All-in-one wonder

All-in-one wonder

    An extract from the pomegranate fruit makes for the biggest medical breakthrough since 1829, when Aspirin was discovered in willow trees, say scientists. Research scholars are describing it as the ‘Swiss Army Knife’ of natural pharmaceuticals because it can do so many things – from improving heart health, lowering blood pressure, treating inflammation, reducing the risk of cancers to tackling sexual dysfunction. For the first time, scientists have been able to unlock the precious new extract from the seeds, skin and pith of pomegranates. They found that it contains concentrated punicalagins, a plant nutrient that is virtually unique to it.
    Punicalagins are mostly found in the pomegranate’s inedible husk, rind, seeds and inner yellow membranes, which until now we tended to throw away. There are some in the juicy arils too (capsules), but the concentrations are low and the processing methods frequently remove the benefits. “We have been throwing away the seeds, skin and the pith of pomegranates for thousands of years because they are inedible and we haven’t had the science to enable us to release the benefits,” said Dr Sergio Streitenberger, head of research about the breakthrough.

Shruti Seth’s Shahi paneer

Shruti Seth’s Shahi paneer

MY FAVOURITE DISH I “Shahi paneer cooked by my mother.
LIKE TO EAT I “I have a weakness for Chinese food and it’s either Royal China, Hakkasan or Golden Dragon for me. They serve the best Chinese in Mumbai.”
BEST MEAL I’VE EVER HAD I“It was at Zuma in Dubai. Their Japanese food is the best I've eaten.”
MY FAVOURITE CUISINE I “It’s Chinese.”
MY NON-FOOD PASSIONS I “Travel, music and interior designing.”
MY FAVOURITE RECIPE I “Shahi paneer. I can have it anytime if the paneer is fresh and soft.”
(As told to Norbert Rego)
Ingredients I Paneer : 500 gm I Cashewnuts: 40 gm I Tomatoes (chopped): 3 I Green chilli (chopped): 2 I Ginger chop: 1 1/2 tsp I Ghee: 50 ml I Cumin seeds (jeera): ½ tsp I Bay leaf: 1 I Coriander powder (dhania): 1 tsp I Turmeric (haldi): ½ tsp I Red chilli powder: ½ tsp I Yogurt: 1 tbs I Khoya: 1 tbs I Salt (adjust to taste): ½ tsp I Garam masala: ½ tbs I Raisin: 2 tsp I Almonds: 11/2 tbs I Charmagaz: 3 tsp
Method I Cut paneer into 3/4 inch cubes. I Puree of tomatoes, green chilli and ginger. I Boil cashewnut, almond and charmagaz in a separate pan and blend to a smooth paste. I Add ghee in a pan, over medium heat. Shallow fry paneer cubes till they turn golden brown. Remove from the pan and place over paper towels to absorb excess oil. I Increase heat to mediumhigh and test the oil by adding one cumin seed. If it cracks, the oil is ready. I Add cumin seeds to the oil and as they crackle, add bay leaves. Stir for a few seconds. I Add tomato puree, coriander powder, turmeric and red chilli powder. Cook the mixture, stirring for 2-3 minutes till the masala starts separating from the oil. I Add sugar, cashew, almond, charmagaz paste and yogurt. Cook for another minute, then add 1 cup of water and salt and bring to boil. I Add khoya and cook for some time. I Add paneer and cover the pan. I Remove from heat, add garam masala powder. I Garnish it with fried raisins and serve.

This, festive ,season, eat, healthy, and, raise, your, glass, these, fabulous, superfoods

This festive season, eat healthy and raise your glass to these fabulous superfoods

    Healthy food isn’t usually associated with good taste. Green vegetables might keep diseases at bay, however, they sure do end up traumatising your taste buds. But you’ll be surprised to know that not all healthy grub needs to be bland. We bring you a list of superfoods that delight your palate and keep your health in check too. Bon appetit.
EGGS Did you know that with their rich protein, vitamin and mineral content, eggs improve your concentration, maintain healthy weight, develop the brain, strengthen eyesight as well as prevent birth defects and breast cancer?
YOGHURT There’s such a thing as ‘good’ bacteria, and your dahi has an abundance of it. Additionally, yoghurt with active cultures helps treat gastrointestinal conditions like constipation, diarrhoea, lactose intolerance, colon cancer and bowel disease as well as in the prevention of osteoporosis and regulating blood pressure.
BLUEBERRIES Blueberries have the highest antioxidant content of all fruit, and are rich in Vitamins A, B Complex, C and E as well as in anthocyanin, copper, selenium, zinc and iron. It is one of the best sources of antioxidants known to fight against disease, ageing, heart ailments and belly fat.
BROCCOLI Nutrient-rich, this superfood helps those of you with blood pressure, osteoporosis, the common cold. It is believed to contribute to the control and prevention of cataracts, stomach and colon cancer, arthritis, heart disease, Alzheimers, tumours, diabetes and ageing.
OATS If you want a better chance at fighting high cholesterol, heart disease, regulating your blood sugar, blood pressure and bowel movements, reducing the risk of getting cancer or controlling your weight, eat more oats.
ORANGES Oranges are a wonderful source of Vitamin C. This simple fruit helps with asthma, kidney stones, high BP and arthritis and assists in the lowering of cholesterol and prevention of diseases like diabetes.
PUMPKIN Both the seeds and the flesh of this superfood are bursting with benefits. The fruit itself is high in antioxidants, Vitamins A, C, K and E and is a rich source of magnesium, potassium and iron. Pumpkin seeds have been associated with treating osteoporosis, prostate problems, depression and preventing cancer.
SALMON Salmon’s high Omega-3 fatty acid content make it an unbeatable superfood. Salmon has been known to fight heart disease, decrease cancer risk, protect joints, improve mood and cognition as well as treat eye problems like dry eyes.
SPINACH Spinach is a nutrient-dense food, loaded with not just iron but a whole host of vitamins, minerals and phytonutrients. This vegetable protects your heart, promotes gastrointestinal
    health and keeps your brain young
    and active.
GREEN TEA Give green tea the green light if you need help with lowering your risk of cancer, easing arthritis pain, regulating cholesterol, preventing heart disease, boosting immunity, losing weight, having healthier teeth, fending off allergies and infections and reducing or preventing acne.
TOMATOES This superfood derives its luscious red colour from lycopene, an antioxidant that does not occur naturally in the body and has to be derived from an external food source. Tomatoes are associated with the prevention of cancer and heart disease as well as the lowering of cholesterol.
WALNUTS This nut, which looks like a brain, is actually good for your brain! Walnuts have also been known to do wonders for your heart, mood, bone health and weight loss as well as help in fighting insomnia, gallstones, diabetes and even cancer.
BANANAS A rich source of potassium and fibre, go bananas if you want to work on lowering your blood pressure, maintaining the health of your bones, having a healthy digestive tract and preventing the development of cancer.
FLAXSEED Flaxseed is a wonderful source of fibre, Omega-3 fatty acid and is a natural laxative. It also helps with lowering bad cholesterol and prevents diabetes. It is also an all-natural moodlifter.
WHEATGRASS The wheatgrass is always
    greener! It has been known to cleanse the liver, boost production of haemoglobin, increase immunity, heal wounds, purify the blood and improve digestion.
STRAWBERRIES This is an antioxidant and has been associated with cardiovascular benefits, blood sugar regulation and fighting diseases like cancer.

Piling on kilos? Potato chips the top culprit

Piling on kilos? Potato chips the top culprit

Blame the potato chip. It’s the biggest demon behind that pound-a-year weight creep that plagues many of us, a major diet study found. Bigger than soda, candy and ice-cream.
    And the reason is partly that old advertising cliche: You can’t eat just one. “They’re very tasty and they have a very good texture. People generally don’t take one or two chips. They have a whole bag,” said obesity expert F Xavier Pi-Sunyer of the St Luke’s-Roosevelt Hospital Center in New York.
    What we eat and how much of it we consume has far more impact than exercise and most other habits do on long-term weight gain, according to the study by Harvard University scientists. It’s the most comprehensive look yet at the effect of individual foods and lifestyle choices like sleep time and quitting smoking. The results are in Thursday’s New England Journal of Medicine.
    Weight problems are epidemic. Two-thirds of American adults are overweight or obese. Childhood obesity has tripled in the past three decades. Pounds often are packed on gradually over decades, and many people struggle to limit weight gain without realizing what’s causing it.
    The new study finds food choices are key. The message: Eat more fruits, vegetables, whole grains and nuts. Cut back on potatoes, red meat, sweets and soda. “There is no magic bullet for weight control,” said one study leader, Frank Hu. “Diet and exercise are important for preventing weight gain, but diet clearly plays a bigger role.”
    Doctors analyzed changes in diet and lifestyle habits of 120,877 people from three long-running medical studies. All were health professionals and not obese at the start. Their weight was measured every four years for up to two decades, and they detailed their diet on questionnaires.
    On average, participants gained nearly 17 pounds over the 20-year period. For each four-year period, food choices contributed nearly 4 pounds. Exercise, for those who did it, cut less than 2 pounds. Potato chips were the biggest dietary offender. AP
Quality counts:
    Nuts, yogurt
    helps cut flab London: Struggling to shed those extra kilos? Then eat extra helpings of yogurt and nuts rather than concentrating on calorie cutting, scientists say. Researchers from Harvard School of Public Health found that the more good food in one’s diet, the more weight one loses over the long term.
    To maintain a slim figure, the researchers said, it is much more important to concentrate on eating healthy foods rather than fixating on how much one consumes, the Daily Telegraph reported. Their study of almost 120,000 people, five-sixths of whom were women, discovered that extra helpings of yogurt, nuts, fruit, whole grains and vegetables were all linked to weight loss.
    The team quantified the effect that eating particular types of food daily had on weight gain or loss. Eating more yogurt and nuts every day had a bigger effect on losing weight than fruits and vegetables. They found that people who ate an extra portion of yogurt daily lost on average 0.37kg every four years, over a 20 year period.

Eat quality food to lose weight

Eat quality food to lose weight

    There is a simple way to stay slim. Eat quality food instead of worrying about the amount of food you eat. Experts at the Harvard School of Public Health in America revealed that small lifestyle changes can make all the difference and help one stay in shape. Consuming bigger amounts of healthier food rather than smaller amounts of poor quality produce is the key. They said that focusing on calories alone would not help. Instead, the best way to stay at a healthy weight is to eat nutritious food of good quality.
    They recommend that people watching their weight need to cut out fizzy, sugarsweetened drinks, potatoes and refined grain foods like white rice and low-fibre breakfast cereals. And they should eat a lot more ‘natural’ foods, like fruit and vegetables, whole grains, nuts and yogurt, while avoiding anything processed. “Small dietary and other lifestyle changes can together make a big difference – for bad or good. This makes it easy to gain weight unintentionally, but also demonstrates the tremendous opportunity for prevention,” the report quoted Dariush Mozaffaria, study co-author as saying.
    Nutritionist Angela Dowden said, “This research singles out once again the benefits of minimally processed foods like fruits, vegetables, whole grains, nuts and yogurt. As well as being nutrient-dense they are satiating and their fibrous nature also require slightly more energy to digest.”

A kiwi gives you plenty

A kiwi gives you plenty

    Kiwifruit is one of the most nutrient-dense fruits and has high levels of Vitamin C, minerals, antioxidants and phytonutrients, which offer 24X7 protection to the body.
Zespri launches the Gold Kiwifruit, which has outdone other popular fruits such as oranges, cranberries, bananas, apples and mangoes in terms of Vitamin C and fibre content. Besides its cool, sweet and tangy taste, there are numerous health benefits that everyone can enjoy. It helps prevents colon cancer, cardiovascular disease, age-related macular degeneration and the most common of all, diabetes. It also keeps cold and flu away, improves the digestive system, protects against asthma and increases iron in the body, particularly in children.
    The Gold Kiwifruit is available at all major retail stores and local street vendors.

To stay healthy, binge on some healthy yet delicious foods

To stay healthy, binge on some healthy yet delicious foods

    We all aspire for a great body, toned looks and a calm mind. With a good diet and exercise, many of us succeed but tend to falter every now and then with our binging habits. Craving for carbohydrate based high calorie foods is the reason why our healthy diets go for a toss.Health experts say that it's normal to overeat, binge or snack. What one should do is make their high calorie snacks into a plate full of nutrition. Healthy food does not always taste bland. Here’s what the nutritionists have to say:
BLAME IT ON THE HORMONES Clinical nutritionist, Dr Nupur Krishnan says that there are two hormones, which play a pivotal role in our dietary habits. Gherlin induces cravings and Leptin gives a sense of satisfaction on eating. Sometimes we keep overindulging but don’t feel satiated enough. “If you like chaats, put kurmura, pomegranate seeds, sprouts, chaat masala and some cut fruit pieces. Have a bowl to feel full but stop with one bowl. If you like to have coffee or tea out of habit then try green tea or lemon tea instead.”
DON'T DRINK THE JUICE, EAT THE FRUIT INSTEAD In your office bag, carry a fresh apple or any other fruit everyday. In between your breakfast and lunch, eat a banana or an apple. Nutritionist Naini Setalwad says, “It’s a really good idea to eat the fruit instead of drinking the juice. The fibres help in digestion and keep the metabolism kicked at all times. You will also feel lighter and hungry enough during meal time.”
STAY NO TO PASSED-ON SNACKS: At your work desk, there's a good chance that colleagues tend to offer you chips, cakes, doughnuts, sweets, every time they are eating it. You don't need to feel pressurised into accepting the snack. Say no when you truly do not need to gulp it down. “Snacking once in a while is fine but not as a compulsion. Slowly, this becomes a habit and you end up accepting every binge food that’s passed around,”
adds Dr Nupur. In the same vein, fitness expert Deanne Pandey, says that, “Exercise regime coupled with a good diet always works well. Look for a nutritious option over the high-calorie snacks. This way, you can stick to your regime.”

ORANGE KHEER.

# Ingredients:
Milk - 1 liter condensed to 250 ml.
or Condensed Milk Tin.
Oranges -4 pieces.
Sugar - 2 to 3 tbs.
Orange essence optional.

# Preparation Method:
When using Fresh Milk , reduce it to 1/4th or when using Condensed milk tin mix 1 cup of fresh milk to bring it to consistency of kheer. Cool the mixture , after adding sugar if using fresh milk.

Peel and segment the Oranges , clearing of seed very neatly. Break the segments into may be singles.

If adding essence , take a few drops of Orange essence add to the milk and now add the Oranges segments. Mix well , refrigerate .

SUMMER COOLERS

SUMMER COOLERS

MAY DAY Ingredients >> 2 ripe peaches, pitted and roughly
chopped >> 4 strawberries, cubed >> flesh and seeds of 2 passion fruit >> 1 glass cloudy apple juice >> 1 tbsp superfine sugar >> 2 tsp grated fresh ginger >> A dash of black rum (optional) >> Crushed ice >> Blueberries and mint for garnish Method >> Blend all the ingredients together
with crushed ice. >> Pour the mix into two glasses. >> Garnish with some blueberries and
some mint leaves.
VIRGIN MOJITO Ingredients >> 8 mint leaves >> Half a lime >> 1 tsp Sugar >> Half a glass lemonade/club soda Method >> In the bottom of a pitcher add the sugar, mint leaves, and juice from the
lime. Use the back of a spoon to crush
and mix the ingredients together. >> Add club soda or lemonade to the
mixture. >> Garnish with lime slices.
STRAWBERRY BLITZ SMOOTHY Ingredients >>1 cup of frozen strawberries >>1 banana >>2 cups of ice >>1 tbsp strawberry crush syrup Method >>Put the strawberries, chopped banana
and crushed ice into the blender.
Blend the fruits and the ice for about
five to 10 minutes till its smooth. >>Add to the puree, the strawberry
syrup and blend again. >>Pour the drink a margarita glass, and
garnish with strawberries on a toothpick or a banana slices on the rim.
ROSEMARY-CUCUMBER LEMONADE Ingredients >> 3 large cucumbers >> 1 tbsp chopped rosemary >> 1 cup water >> 1/2 cup lemon juice >> 3 tablespoons agave syrup Method >> Peel and chop two cucumbers and slice one for the garnish of the drink. >> Blend the chopped cucumbers with the rosemary and make a puree out of it. >> Pour the puree through a mesh strainer and extract all the juices. >>Add one cup water, lemon juice and agave syrup to the cucumber-rosemary puree. Stir the mixture well. >> Divide among 4 glasses with crushed ice in it. Garnish your cooler with cucumber slices and rosemary sprigs.

Mushroom Pasta

Mushroom Pasta

Ingredients Penne pasta (uncooked): 60 gm
I Olive oil: 40 ml 
I Chopped red onion: 20 gm
I Chopped garlic: 10 gm
I Crushed red pepper: 5 gm
I White mushroom (sliced): 100 gm
I Tomato sauce: 30 gm 
I Black olives: 20 gm 
I Chopped drained capers: 3 tbs
I Salt: 1 tsp
I Grated parmesan cheese: 30 gm

Method I In a large saucepan, cook pasta in salted water. Drain and set aside. I Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stir until garlic is fragrant. I Add mushrooms; reduce heat to mediumhigh; cook, stir until golden for five minutes. I Add blanched skinned tomatoes and tomato sauce; reduce heat to medium; simmer uncovered, until slightly thickened. I Stir in olives, capers and salt; add reserved drained pasta. Add parmesan cheese. I Simmer until pasta absorbs the sauce till three minutes.
Serve immediately.

Butter chicken.

“Butter chicken.”
VIRALBHAYANI
Ingredients 
Chicken (skinned, boned and diced): 
1 kg I Curd: 
150 ml I Almonds (crushed):
50 gm I Cinnamon (crushed): 
1/4 tsp I Cloves (crushed):
1/4 tsp I Bay leaves (crushed):
1/4 tsp I Green cardamom: 
4 I Ginger pulp: 1 tsp I Garlic pulp:
1 tsp I Tomatoes (chopped): 
400 gm I Onions (chopped):
2 I Fresh coriander (chopped): 
2 tbsp I Fresh cream: 4 tbsp I Chilli powder:
1 1/2 tsp I Garam masala powder: 
1 tsp I Corn oil: 
1 tbsp I Butter:
75 gm I Salt to taste

Method I Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt. I Blend well. I Put the chicken pieces in a large bowl. Pour over the curd mixture. I Heat butter and oil together in a pan. I Put onions and fry for three minutes. I Add the chicken mixture. I Saute for about seven to 10 minutes. I Add half of the coriander leaves. Blend well. I Add cream. Stir for sometime. Simmer. I When the chicken is done, garnish with the remaining coriander leaves before serving. I Tastes best with parathas or chappatis.

Veg Pakoda Recipe

Among the well-known Diwali snacks Veg Pakoda is very easy to prepare at home.



Ingredients

* Onion-2
* Greenchilli- 2
* Potato-1 big
* Carrot-1
* Curry leaves
* Besan flour
* Cumin seeds-a pinch
* Salt -as needed
* Red chilly powder-1/2 tsp
* Turmeric powder-a pinch


Method

* Grate onion, potato &carrot into thin &even length.
* Make a thick mixture with besan flour and water.
* Add chili powder, salt turmeric &cumin seeds(crushed) .mix well
* Now add the grated vegetables & mix well.
* Heat a pan with enough oil for deep frying (say 2 cups)
* When the oil is really hot, put small amounts of the mixture into it &deep fry until light brown.(it make stick together so add little by little and try to separate &avoid sticking while putting each next one.)There will be little sticking on to each other, which is ok. Take from oil and allow draining oil by placing on a kitchen towel tissue paper.
* Try with ketchup or pudina chutney

Benefits of gooseberry

Indian gooseberry, better known as amla, is botanically known as Emblica officinalis. This fruit is powerpacked with a host of nutrients offering tremendous health benefits. Amla may not be pleasant to the tastebuds because of its sour and
bitter taste but that should not deter one from eating it. Here are some of the health benefits of amla:
    Amla is one of the most potent natural sources of vitamin C available in nature. When vitamin C is taken in the form of supplements, it is not easily absorbed by the body. Eating amla is one of the best ways to have your body absorb vitamin C.
    Rich in anti-oxidants that are known to protect against the formation of free radicals in the body, amla is good for preventing
    the risk of cancer.
    Because it contains anti-inflammatory properties, amla is beneficial for reducing inflammation due to joint pains and arthritis.
    Amla is a fruit that is high in fibre and therefore it is useful for treating constipation.
Possessing sedative properties, amla can be used to alleviate stress and thus help in treating sleep disorder like insomnia by aiding in better quality sleep. To heal mouth ulcers, gargle using water mixed with fresh amla juice.
To seek relief from menstrual cramps, having fresh amla juice mixed with a ripe banana, two to three times a day is helpful.
    To seek relief from cold and cough, take two tablespoons of fresh amla juice along with a teaspoon of honey, two to three times a day.

How to perfect your dimsums

1 Water ratio: While making the dough for the dimsums, the ratio of flour and water in the dimsum batter must always be 1:2 as excess water can spoil the batter. So ensure that the dough doesn't get too sticky.
2 Weighty issues: The perfect dimsum must weigh 35 grams.

This consistency will allow you to enjoy the right taste of the filling.
3 Not too tender: Make sure dimsums are not over-cooked.

A dimsum should never be steamed for more than 3 minutes. Over steaming can make it go tender.
4 Check for softness: A fried dimsum roll must always be soft before steaming. A stiff roll can spoil the taste of the dimsum.
5 Temperature wise: If you are frying dimsums then make sure that the oil used to fry the dimsum must always be maintained at a temperature of 170 degree celsius. Dimsums should not be stored in a refrigerator for more than 3 days. They taste best when consumed the day they are made. 6 Utensil counts: Dimsums should be made preferably in a bamboo steamer. Steamed dimsums are nutritious and not loaded with calories. The bamboo steamer helps retain the colour, flavour and texture of the dimsum.
7 Pair it this way: Chinese tea is the most suitable drink with dimsums. But if you're not a Chinese tea fan then you can choose from milk tea, coffee, fruit juice or even herbal tea.

What does a perfect cup of coffee mean to you?

Sipping a perfect cup of coffee in great company is one of those life's little pleasures you should just not miss
What does a perfect cup of coffee mean to you? For coffee sommelier Sally Barnes, its no less than luxury. “It's the whole experience that one enjoys, from the aroma of the fresh beans to listening to the kiss of the steam wand as it hits milk in the jug, to the first sip. A quality cup of coffee, prepared by a passionate barista is indeed a luxury.“ On a more serious note, she shares, “Good coffee taste has a lot to do with proper roasting. The other crucial point is immediate packaging to ensure there is minimal loss of the delicate flavour and aroma found in fresh coffee.“ This young Aussie, who works as a regional development executive for the international coffee chain Gloria Jean's Coffees, says the coffee drinking scene in India is quite different from other places. “For Indians, a coffee house is a destination to meet friends, organise business meets and relax over a cup of coffee. The `grab and go' culture is yet to develop here.“ What makes your coffee taste great ROASTING: Coffee beans are roasted in a roasting drum at around 200 degree Celsius. After roasting, the beans are cooled rapidly to prevent any residual heat further roasting the coffee.
CREMA: The thin layer of foam on the top of the espresso shot. The ideal crema is thick, golden, aromatic and persistent.
POUR: Espresso must fall from the group handle like honey dripping off the back of a spoon.
The rate of pour determine the quality of espresso.
TIME: Extraction time is measured to ensure espresso is pouring at the correct rate. 30 ml of espresso should take 23 27 seconds to pour.
BISCUIT: A firm, dry biscuit (the residual coffee that is left after the coffee has been extracted) demonstrates that correct amount of coffee was used for a quality extraction to occur.
MILK TEXTURE: For cappuccino or latte, the milk should be textured.
Texturing of the milk involves heating the milk at specific temperature through the injection of steam. The milk must be `stretched' -to create volume and `rolled' to create texture.