CHIPS AND DIPS...

Chips and Dips offers a fabulous variety of recipes with something for every food lover depending on your tastes and preferences, from extra-rich and savoury combos to amazingly low-fat and subtle choices. Inspired by a range of ethnic traditions, the recipes include old and new favourites for bean, vegetable, cheese, and lentil dips and unbeatably tasty chips to go with them. Served hot or cold, these irresistible snacks are sine qua non for entertaining, and compliment every party for every occasion.

More than being interesting appetisers, chips and dips can be seen as hors d’oeuvres, as they go well with various alcoholic and non-alcoholic beverages in parties and other social gatherings. These are small bite-sized titbits, which tease rather than appease your appetite, leaving you craving for more. Chips and dips are perfect for ‘time-pass’, as they are light on the stomach and build up a healthy appetite as well.

These recipes are sure to excite your gastronomic juices and stimulate you to go straight to the kitchen and put together some interesting chips and dips right away.




WALNUT VEGETABLE PATÉ

The walnut vegetable pate serves as an interesting appetiser. Remember to fill the mould right upto the top and make sure you refrigerate overnight, so that it is easy to remove from the mould.

Preparation time: 10 minutes. Cooking time: 5 minutes. Makes approx.1½ cups.

¼ cup walnuts (akhrot)
1 cup finely chopped mixed vegetables (mushrooms, spring onions, carrots, capsicum)
1 tsp chopped garlic
½ tsp mixed dried herbs
2 tsp olive oil
Salt to taste

For serving
Toasted bread
Tabasco sauce

1.Heat the oil in a pan, add all the vegetables and sauté for 2 minutes. Remove and keep aside.
2.Combine the walnuts, sautéed vegetables, garlic, mixed dried herbs and salt together and blend in a mixer with a little water to a grainy purée.

For serving
Spread little paté on toasted bread and top with few drops of Tabasco sauce.
Serve immediately.



CHUNKY ASPARAGUS DELIGHT
Whirled to a delicate smoothness and lightness, this mixture is heartily loaded with asparagus and an interesting flavouring of agar agar, sour cream and Tabasco sauce.

Preparation time: 10 minutes. Cooking time: 25 minutes. Makes 8 pieces.

For Asparagus Mousse
½ cup asparagus, cut into ¼” long pieces
2 cups asparagus water ???
5 gms agar agar (unflavoured china grass)
1 tbsp sour cream
A dash of Tabasco or Capsico sauce
Salt to taste

For serving
Sour cream
Cream crackers

1.Boil the asparagus in water till they become tender. Keep aside.
2.Mix the vegetable stock and agar agar and boil till the agar agar melts.
3.Strain the liquid and add salt. Mix gently.
4.Arrange the asparagus stem in a 3” x 5” baking dish and pour the agar agar mixture on top of it.
5.Once the mixture is set cut into squares.
6.Refrigerate for at least an hour. Remove and cut into 8 bite sized pieces

For serving
Place one asparagus mousse piece on a cream cracker, top with some sour cream and serve immediately.

Handy tip : Vegetable stock…mrs rege copy from one of the old books.



ACHAARI DIP
Never before would you have seen such a variety of Indian spices assemble together to create a lip-smacking Achaari dip. Enjoy!

Preparation Time: A few minutes. Cooking Time: 2 minutes. Makes 1 cup.

¾ cup hung curds (dahi), whisked
¼ cup chopped coriander
½ tsp finely chopped green chillies
Salt to taste
Sugar to taste

For the achaari spices
¼ tsp fenugreek (methi) seeds
¼ tsp mustard seeds (rai / sarson)
½ tsp cumin seeds (jeera)
½ tsp fennel seeds (saunf)
¼ tsp onion seeds (kalonji)
A pinch of asafoetida (hing)
½ tsp oil

For serving
Plain Khakhras

For the achaari spices
1.Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
2.When the seeds crackle add the asafoetida and switch off the gas.
3.Remove and keep aside.

How to proceed
1.Combine the achaari spices, coriander, green chillies, salt and sugar together in a mixer and blend to a fine paste using little water.
2.Pour it into a bowl, add the curds and whisk well. Serve immediately with khakhras.



TAHINI DIP
A traditional Middle Eastern dip made of roasted lentils and seeds mixed with hung curds. This creamy dip is nutrient-rich too, and includes a generous dose of proteins and iron.

Preparation time: 10 minutes. Cooking time: 20 minutes. Makes approx.1 cup.

¼ cup sesame seeds (til)
2 tbsp chana dal (split Bengal gram)
2 tbsp fresh curds (dahi)
½ tsp vinegar
1 tsp finely chopped garlic
1 tsp green chillies
½ tsp chilli powder
½ tsp cumin seeds (jeera) powder
½ tsp oil
Salt to taste

For serving
Cream Crackers

1.Dry roast the sesame seeds and chana dal separately. Grind them together in a mixer to a fine powder. Keep aside.
2.Whisk together the curds, vinegar, garlic, green chillies, oil and salt in a bowl.
3.Add the roasted powder and mix well.
4.Sprinkle chilli powder, and cumin seed powder on top of the mixture.
5.Keep refrigerated for atleast an hour. Served chilled with cream crackers.

For more interesting recipes refer the book "CHIPS AND DIPS", simply click on .. CHIPS AND DIPS

Magical Monsoon....

A Platter of Pakodas!

The Rain Gods are here! Let's say good-bye for a while to summer salads and tall coolers and welcome crispy pakodas washed down with endless cups of piping hot masala chai.

Pakodas and rains have the most amazing synergy and there is that something special about not just eating but even frying batches after batches of pakodas when it’s pouring outside. Everybody starts to feel good long before tasting these delicious goodies as the aroma spreads through the house...a perfect way to enjoy a wet rainy day with the family.

Different kinds of pakodas are relished all over India. Plain pakodas are deep-fried pieces of flavoured batter like dal vadas, bondas etc. Veg pakodas are pieces of vegetables or fruit coated with a batter and deep fried.

Almost any vegetable can be made into a pakoda - though potatoes, onions and chillies are generally preferred. Yam, raw banana, ajwain leaves, spinach, ripe bananas, mangoes, bread fruit, capsicum etc make terrific pakodas too. Nowadays, pakodas made of vegetables like broccoli, babycorn, zuccini etc are the rage. The batter is usually made of spiced up besan (bengal gram flour) though rice flour, cornflour, urad dal, chana dal etc are also used. Adding a small proportion of rice flour or maize flour to the besan batter helps to make crisp pakodas.

Here we bring to you a selection of delicious recipes that are easy to rustle up in a jiffy, ensuring that you spend more time enjoying the weather than in the kitchen. They’re sure to make those rainy days something to really look forward to! It is hard to describe exactly what is so irresistible about a perfect pakoda…but when you make them with the recipes given here you’ll know!



Ajwain Patta ka Pakoda

Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great ‘digestive’ element to a plateful of sinful pakodas.

Makes 20

20 whole ajwain leaves
Oil for deep frying

For the batter
1 cup besan (bengal gram flour)
½ tsp chilli powder
¼ tsp turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tbsp hot oil or a pinch of soda bi-carb
salt to taste

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1.Dip each ajwain leaf in the batter.
2.Deep fry in hot oil until golden in colour and drain on absorbent paper.
Serve hot.


Onion Pakoda

An all-time favourite, known in western India as ‘kanda bhajia’. The trick to making crisp onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredients together.

Makes 24

2 cups thinly sliced onion
1 to 2 green chillies chopped
¼ tsp red chilli powder
¼ tsp turmeric powder (haldi)
¾ cup besan (Bengal gram flour)
2 tbsp hot oil
salt to taste
oil for deep frying

1.Cut the onions into thin slices, apply salt and keep aside for 10 minutes.
2.Sprinkle besan and add all the remaining ingredients except the oil for frying, and mix well.
3.Divide this mixture into 24 equal portions. Form small, uneven clusters and drop each portion into hot oil.
4.Deep fry in till golden brown. Drain on absorbent paper and serve hot.


Kand Na Pakoda

Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into the pakoda.

Makes 20

250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
½ tsp chilli powder
juice of ½ lemon
½ tsp coriander (dhania) seeds, crushed
¼ tsp black pepper, crushed
oil for deep frying

For the batter
¾ cup besan (Bengal gram flour)
¼ cup rice flour (chawal ka atta)
¼ tsp asafoetida (hing)
¼ tsp chilli powder
a pinch turmeric powder (haldi)
a pinch of soda bi-carb (optional)
1 tbsp hot oil
salt to taste

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1.Wash and peel the purple yam. Cut into 50 mm thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.
3.Dip each slice of yam in the batter.
4.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
5.Deep fry in hot oil till golden brown. Drain on absorbent paper and serve hot.



Masala Wadai

Crisp on the outside and soft inside, these authentic South Indian wadai are also known as dal wadas in the west. Served with coconut chutney, they make a delicious snack. While frying the wadai you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.

Serves 10

1 cup Bengal gram dal (chana dal)
2 whole dry red chillies
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
½ cup finely chopped onions
4 tbsp chopped coriander
½ cup grated fresh coconut
2 tbsp chopped mint leaves
salt to taste
oil for deep frying


1.Pick, wash and soak the dal overnight. Drain.
2.Grind the dal with the dry red chillies, green chillies and cumin seeds and a little water to get a thick coarse paste
3.Add the remaining ingredients and mix well.
4.Shape into small wadais and deep fry in hot oil till golden brown. Ensure that the wadai are cooked in the centre.
5.Drain on absorbent paper and serve hot with coconut chutney.

KEBABS AND TIKKIS

I love entertaining and having parties, like most of you. And when I talk to fellow-hosts, I find that they are almost always worried about what snacks to serve – the main course and desserts are easier to finalise! It so happens that after much thought they usually settle for common, tried-and-tested dishes such as Paneer Tikkas. Hmmm, there will be a time when your guests would have had enough of it!

Keeping this in mind, I present Kebabs and Tikkis – A compilation of 61 delicious and innovative kebab, tikka and tikki recipes. And well, there is something for everybody, from the live-for-the-day eater to the more discerning health-conscious ones.

That said, variety alone does not ensure that the starters/snacks served during your party become a huge hit with the guests. A major part of the planning involves combining these snacks appropriately into what is today popular-known as a “platter”. Platters are a dominant phenomenon today – they ensure guests a well-chosen selection of snacks replete with rotis, a salad or two and suitable chutneys and sauces. A well-planned platter is wholesome and nutritious and capable of serving as a meal in itself for the snack-lover (while serving as a starter for the rest).

This book comes replete with 10 platter suggestions that guide you on how to serve your tikkis, tikkas and kebabs, and the accompaniments that we feel they would ideally combine with. These platters are based on specific themes. Plus, there is a second index included in this book, which categorises the recipes according to type – this enables you to exercise your imagination to come up with your own platter options too… and I’m sure those will be a success too. Innovation is the key! Go ahead and put together one of the recommended platters or come up with an original platter full of your favourite recipes, Indian and beyond!

The next time you plan a party or are attacked by a sudden hunger pang, fret not, prepare these easy-to-follow recipes and watch the platters empty while the diners’ faces light up!

MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes).
3.Remove from the oven and serve hot.



MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas
½ cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
Salt to taste
1½ tsp garam masala
2 green chillies, finely chopped
Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.


RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying
¾ cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
½ cup paneer (cottage cheese)
1 cup soaked and boiled rajma (kidney beans)
¼ cup boiled, peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
Salt to taste
½ tsp garam masala
1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.
4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.
5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

Charity Demonstration by Padmashree Tarla Dalal

Charity Demonstration by Padmashree Tarla Dalal
For the Fellowship Of The Physically Handicapped

On Friday, 28th. March, 2008
From 11.00 A.M to 1.00 P.M

At
Garware Sabha Griha
FPH Building, Haji Ali
Mumbai 400 034

Demonstration of Main Course with Quick Desserts & Snacks

Welcome Drink & Delicious lunch will be served

Registration Fees Rs. 400/-
Entry by Donor Cards Only

Proceeds of the fees will go to the F.P.H

For the Donor Cards and other details contact

Contact : Jharna Patel - 24968068

Press release of Tarla Dalal's "Play and Learn ACTIVITY + COOKBOOK FOR TWO’S”

Dear Friends,

Why a book specially dedicated for 2 year olds?

Well 2 year olds are a special lot, a tough age to handle though. No wonder we call this stage as the terrible two’s – they seem as if in a hurry to grow up fast, learn things fast and get annoyed easily. A two year old is a copycat, so it’s the best time to teach them what you want by enacting the same yourself.

And so emerged the idea of this cookbook, which encompasses fun activities between the mother and child, to develop and boost several skills in them.

The book is divided into 7 sections viz. Creative Fun, Mathemania, Rhyme Time, Abra-Ca-Drama, Fine Motor Skills, Talk To Me and Its Story Time. Each section tells you why and how each skill is important and the role it plays in the overall development of your child. It will also provide you with fun learning activities that will develop different skills like hand-eye co-ordination, verbal skills, identification of different shapes and sizes, cognitive skills and so on in your child. Along with is also shared a delicious recipe with each activity specially designed keeping in mind the taste, interests and nutritional requirements of your two year old.

Planned and conceptualised in co-ordination with Mrs. Mona Dalal and Anupama Selarka, this book is an approach to explore two year old to a whole new world activities and food fare. Priced at just Rs. 89/- it’s a valuable guide for all the mothers of a two year old child.

Thanking you for your support, in making this new venture a successful one.
Cheers to a new enduring relationship!

Whip up these tasty and nutritious recipes for your little one and see them smile at every bite

VITAMIN BHEL
Serves 10

1 cup boiled and peeled potato cubes
½ cup boiled peas
½ cup boiled corn
½ cup pomegranate
½ cup chopped apples
½ cup chopped orange segments
¼ cup boiled peanuts
¼ cup grated carrots
2 cups crisp mamra
1 cup sev
½ cup khajur imli chutney
2 tbsp green chutney
Salt to taste

1. Combine all ingredients in a big bowl and mix gently.
2. Serve immediately.



BANANA WALNUT MUFFINS
Makes 15 muffins

½ cup refined flour (maida)
¼ cup butter
¼ cup powdered sugar
½ cup mashed banana
¼ tsp vanilla essence
2 tbsp milk
2 tbsp chopped walnuts
2 tbsp quick cooking rolled oats
1 tsp fruit salt

For the topping
1/4 cup Chocolate Chips

1. Sieve the flour. Keep aside.
2. Cream the butter and sugar till smooth and creamy
3. Add the mashed banana, vanilla essence and milk and mix well.
4. Add chopped walnuts, oats and flour and mix well.
5. Add the fruit salt and sprinkle a little water on it. When bubbles form, mix gently.
6. Spoon the mixture into 15 paper cups. Top with chocolate chips
7. Microwave them for 1 minute and 30 seconds.
Serve warm.


Mango Cubes
Makes 30

½ cup fresh curds
¼ cup milk powder
¼ cup condensed milk
2 tbsp roasted and powdered oats
1 cup mango puree
2 tbsp castor sugar
½ teaspoon vanilla essence
Ice cream sticks cut into half

1. Combine all the ingredients in a mixer and blend into a smooth mixture.
2. Pour into ice cube trays and freeze for 4 to 5 hours till firm.
3. Insert wooden ice-cream sticks into the semi frozen lollies and freeze again for 6- 8 hours
4. Unmould and serve immediately.

‘Dawat E Kushi’ cooking demo at hubli by Mrs.Tarla Dalal

“Tarla Dalal” a culinary expert name so famous and so well known in India
needs no introduction by anyone. Under the banner of ‘Ladies Circle’, when we circlers decided to call Mrs.Tarla Dalal to Hubli, we were quite hesitant that she would accept our proposal to come to Hubli?

We coordinated with Mrs. Sapna Kamdar, nutritionist (tarladalal.com) with whose support and co-ordination this project would not have been possible. Yes, Mrs.Tarla Dalal was coming here for a cause. Ladies Circle No.45 comprises of wives of Round Table Hubli No.37. We are group of 14 Circles who give service to humanity. Whatever funds are raised goes to Charity. Over the last 10 years LC - 45 has done several meaningfull projects like building Classrooms, Kitchenette’s, Bathrooms and many educational projects to name a few.

Mrs.Tarla Dalal willingly accepted our proposal without any fee. Our
circlers enthusiastically started working towards this Mega project with all small detailing. Hubli being a small town the News of Mrs.Tarla Dalal classes conducted in Hubli was the talk of the town and was much awaited by everyone. Tickets were sold in no time.

On 17th Feb 2008 with little anxiousness a few bunch of circlers went to the
airport to receive her. Within minutes of her arrival her sweet & kind
nature made all of us comfortable. She stayed with us in our house. My joy knew no bounds and I tried my best to make her comfortable. We arranged for a typical South Indian Brahmin style lunch served on a banana leaf, which was enjoyed by all.


On 18th the day started with delicious breakfast at Chairperson Smita Dubeer’s house. Yummy Dosa’s & Idli’s with mouthwatering hot Sambar started
our day with a good note. Later in the early afternoon a programme on “Health – Small steps big rewards” was conducted by Dr.C S Patil in a school, where Mrs.Tarla Dalal gave a talk to parents and children on Obesity and Diabetes.


Several questions were asked by the children, very soon we could see a long queue of children standing to meet Mrs.Tarla Dalal and asking innocent questions. She was so touched by the innocence of the children. After a delicious lunch, we hurried to our Demo Venue, where we soon started off with the demonstration.


Lovely 4 Party cooking recipes were demonstrated by Mrs.Tarla. The audience too asked their queries, all in all the participants went home satisfactorily with beautiful memories in their mind.

All of us are great fans of her. Mrs.Tarla Dalal’s magnetic personality has
touched all our hearts and we are very thankful to her for all her efforts she’s put in to make our project a Grand Success. It is a lifetime remembrance for all of us Circler’s and to all the people of Hubli who got the opportunity of attending her live show.

Thank you very much, mam.

Jyoti Bidasaria
Ladies circle, Hubli


PANEER AND CORN QUESADILLAS

Preparation time: 20 minutes. Cooking time: 30 minutes. Makes 6

6 flour tortillas, recipe below

To be mixed into a stuffing
½ cup cooked corn, slightly crushed
½ cup finely chopped green, red and yellow capsicum
½ cup crumbled paneer
½ cup cooking cheese
1 green chilli, finely chopped
1 tomato without the pulp, chopped
Salt to taste

For the flour tortillas
¾ cup wheat flour (gehun ka atta)
1½ cups plain flour (maida)
4 teaspoons oil
½ teaspoon salt

Other ingredients
Oil for cooking

For the flour tortillas
1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep aside for 30 minutes. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 150 mm (.6") diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.

How to proceed
1. When you want to serve, spread a little stuffing on one half of a tortilla. Fold to get a half moon shape and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook until crisp.
2. Cut into pieces and serve hot.

ROSTI PIZZAS

Preparation Time: 15 minutes. Cooking Time: 15 minutes. Serves 8.
Baking Time: 20 minutes. Baking Temperature: 200°C (400°F).

4 medium potatoes
½ cup chopped onions
1 teaspoon finely chopped green chillies
2 cups boiled mixed vegetables (broccoli, corn, baby corn, etc.) cut into cubes
½ teaspoon dried oregano
¼ cup fresh cream (rich cream)
¼ cup grated mozzarella cheese
2 teaspoons butter
Salt and freshly ground pepper to taste

For the tomato sauce
4 large tomatoes
1 bayleaf (tejpatta)
4 to 6 peppercorns
½ cup finely chopped onions
1 teaspoon chopped garlic
2 teaspoons sugar
½ teaspoon dried oregano
1 tablespoon olive oil or oil
Salt to taste

Other ingredients
Oil for greasing

For the tomato sauce
1. Put the tomatoes in a vesselful of boiling water for 10 minutes.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.
5. Add the onions and garlic and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the sugar and salt and simmer for some more Time.
8. Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard. Keep aside.

How to proceed
1. Parboil the potatoes peel and allow them to cool.
2. Heat a small non-stick pan, add the butter and sauté the onions and green chillies.
3. Grease a 250 mm. diameter baking dish and spread the sautéed onions and green chillies at the base.
4. Sprinkle a little salt and pepper and then grate the potatoes evenly over it.
5. Arrange a layer of vegetables over the potato layer and sprinkle salt, pepper and oregano over it.
6. Pour the tomato sauce over the vegetable layer and finally a layer of cream.
7. Top with cheese and bake in a pre-heated oven for about 15 minutes.
Serve hot.

Tarla's visit to "Wild Dinning"

The best escape route from the hassles of the city is the nearest hill station hoping for a nearer acquaintance with the environment. Nature has become a far cry in this bustling metropolitan. But there are places which still hold on to their soils and roots and make it a welcoming gesture for people looking for a respite.

On a quest to explore such venues Mrs.Tarla Dalal came across a very unique concept in Andheri on friday, 8th feb 2008. A restaurant which had a theme of forest and called wild dining…and as the name suggests it takes you to a ride through the jungle.



The entire restaurant takes you through the primitive settlement of the tribal with caves made of rocky walls; statues of wild animals and mannequin of cave men…even the waiters were dressed in khaki uniforms. The ambience of the restaurant flaunted the jungle look with sounds of roaring animals, chirping birds, elephants blaring .Rather than being scary they transformed you a bit closer to the nature in its raw form. Exactly how the owner, Mr.Sanjay Pratap had imagined while shaping up his dream into reality. Hospitable hosts, Sanjay and his wife joined along for this adventure and made it thoroughly enjoyable experience for Mrs. Dalal and me.



Even the food did not fail to impress us. We relished on a variety of delicacies ranging from starters, soups, followed by pizzas, nachos, main course, sweets and a variety of desserts. A round of tasting each and every dish left us totally satisfied and satiated. Mrs. Dalal rated the dishes 8 on a scale of 10 complimenting the chef for a wonderful dine.

It not only turned out to be a great expedition (which would cost you just somehwere bewteen Rs. 275 to 350/-per head) roaming the forest but the result was discovering a place close to the real home away from concretes and bricks.

I am sure all you foodies must have explored exciting places like this, do feel free to share your experieces with us...

Sapna Kamdar
Nutrtionist
www.tarladalal.com

SOUTH INDIAN SNACKS

India is truly a mosaic of varied cultures, and no aspect of culture asserts this fact as strongly as cuisine! The stark difference in ingredients, procedures and practices followed in different parts of India is a typical example -- and every cuisine has its share of unique features and abundant charm.

South Indian cuisine is no different. The subtle Keralite blends of coconuts and condiments coexist with the spicy curries of Chettinad, just as the fiery pickles of Andhra Pradesh complement the slightly sweetish cuisine of Karnataka. Like all other parts of India, South India too has a large repertoire of recipes to its credit, ranging from breakfast and the quintessential "tiffin" to main course dishes, snacks, festival or fasting foods, pickles, and the lot!

Typical South Indian snacks like pesarattu, sundal, appam, idlis, dosa, uttapas etc are served in restaurants across the country (especially in a typical South Indian restaurant) but when it comes to breakfast or snacks we usually reach out for easy options like upma, idli or a dosa, and that is what exactly I am presenting to all you foodies this time…. Not only are they easy to make and nutritious but also very filling. Combined with spicy coconut chutney and steaming hot sambhar is just enough to keep you going till lunch.

Transport yourself across South India with these recipes, and enjoy yourself discovering the unique features of this cuisine with easy recipes....



RAWA IDLI
Soft and spongy rawa idlis can be made in a jiffy for a quick and satiating breakfast.

Preparation Time: 5 minutes. Cooking Time: 7 to 8 minutes. Makes 12 idlis.

For the batter
1 cup rawa(semolina)
¼ cup curds (dahi)
1 cup water
1 tbsp chopped coriander (dhania)
salt to taste

For the tempering
½ tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts
4 to 6 curry leaves(kadi patta)
2 green chillies, chopped
1 tsp oil
½ tsp ghee

Other ingredients
¾ tsp fruit salt
oil for greasing

For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.

How to proceed
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar.



SHEPU SWEET IDLIS

All time favourite with a sprinkling of iron strength! Dill, besides making this recipe colourful and interesting also loads it up with iron.

Preparation Time: 15 minutes. Cooking Time: 15 minutes. Makes 15 idlis.

Ingredients
½ cup finely chopped dill (shepu) leaves
2 cups raw rice, soaked for 4 hours, drained
¼ cup freshly grated coconut
½ cup thick rice flakes (poha)
½ cup buttermilk
½ cup crushed jaggery (gur)
1 tsp fruit salt
salt to taste

1. Grind the soaked rice with the grated coconut to a thick smooth paste, adding a little water.
2. Wash the rice flakes, drain and add the buttermilk. Set aside for 10 minutes.
3. Grind the rice flakes in buttermilk to a smooth paste, add the jaggery and grind further till smooth. Add this to the rice batter.
4. Add the chopped dill leaves and salt and mix well.
5. Check the consistency and now add a little water only if required so as to get a thick batter.
6. Add the fruit salt to the batter and sprinkle a little water over it.
7. When the fruit salt starts bubbling, mix gently.
8. Spoon out the batter into greased idli moulds and steam for 8 to 10 minutes.
9. Serve hot.




DOSA

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Fermenting Time: 4 hours.
Soaking Time: 2 hours.

Makes 8 dosas.

1 cup raw rice (chawal)
1/3 cup urad dal (split black gram)
2 tbsp cooked rice (chawal)
2 tbsp beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking

To serve
coconut chutney
sambhar

1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar.

VARIATION : MASALA DOSA
When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.



RICE APPE

Traditional appes made with rice.

Preparation Time: 20 minutes. Cooking Time: 40 minutes.
Fermenting Time: Overnight.
Soaking Time: 2 hours.

Makes 20 to 24 appes.

1 cup raw rice (chawal)
1/4 cup urad dal(split black gram )
1/4 cup crushed peanuts
2 tbsp chopped onions
1 tsp mustard seeds (rai/ sarson)
1 tsp cumin seeds (jeera)
2 green chillies, chopped
8 to 10 curry leaves (kadi patta)
a pinch asafoetida (hing)
2 tbsp oil
salt to taste
oil for cooking

To serve
coconut chutney

1. Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
2. Drain and grind to a smooth paste with 1/2 cup of water.
3. Cover and set aside overnight to ferment.
4. Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.
5. When the mustard and cumin seeds crackle, add this to the fermented batter.
6. Add salt and a little water if required and mix to form a thick batter.
7. Heat the appe mould on a medium flame and grease it with a little oil.
8. Pour a spoonful of the batter into each mould.
9. Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
10. Remove and repeat with the remaining batter.
11. Serve hot with coconut chutney.

WINTER FOODS FOR HEALTH

Warm your way through Winter

Wintertime – a fantastic season for that extra hour curled up under your razai; invigorating walks in the crisp fresh air; for warm and nourishing food and drinks.

Why do we feel hungrier in winter? Have you ever wondered? Cold weather brings a drop in your body temperature, which stimulates your appetite. Eating helps to generate heat and keeps your body warm. Your body works harder and spends more energy just trying to keep you warm during winter, so your desire to eat more comes from your body’s natural increase in energy use.

It is tempting to use cold weather as an excuse to overeat but you do not need a layer of extra fat to stay warm...add an extra layer of clothing instead!! While you definitely can enjoy a healthy appetite during winter, do monitor your calorie intake, or you could end up putting on unwanted weight at the end of the season.

“Eat wisely to stay healthy” is the only health slogan for cold winter days. It’s beneficial to focus on foods that keep you warm and get your body temperature back to normal. Be good to yourself this season with healthy, hearty winter foods that will leave you feeling fine and avoid adding inches to your waistline.

Bring a little sunshine into your home during the cold winter months by enjoying the bounty of produce that's available this season. Fresh fruits like citrus fruits, amla, nd vegetables, herbs and some cereals and pulses are few of the foods that make us feel warm, supported and secured. Hence eat all the tradtionaly foods like gaund ke laddu, urad pak, gajar ka halwa, etc to keep you warm but in resricted amounts though.


HEALTHY OONDHIYA

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I've changed this recipe and cut down on the oil along with the invisible fat which you get from coconut.
The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version.
A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Serves 6.

For the oondhiya
2 cups surti papadi (double beans)
1¼ cups kand (purple yam), peeled and cut into cubes
1 cup baby potatoes
1¼ cups sweet potatoes, peeled and cut into cubes
3 to 4 small brinjals
½ teaspoon carom seeds (ajwain)
a pinch soda bi-carb
salt to taste

To be mixed into a masala
1 cup chopped coriander (dhania)
½ cup poha (beaten rice flakes)
¼ cup green garlic, chopped
3 teaspoons coriander-cumin seed (dhania-jeera) powder
1 teaspoon ginger-green chilli paste
1 teaspoon chilli powder
1 teaspoon sugar
½ teaspoon carom seeds (ajwain)
¼ teaspoon turmeric powder (haldi)
¼ teaspoon asafoetida (hing)
1 ripe banana, mashed
salt to taste

For the baked methi muthias
1 cup chopped fenugreek (methi) leaves
1/3cup whole-wheat flour (gehun ka atta)
1/3cup besan (Bengal gram flour)
½ tsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
¼ tsp turmeric powder (haldi)
¼ tsp garam masala
1 tsp oil
Salt to taste

For the garnish
1 tablespoon chopped coriander (dhania)

For the baked methi muthias
1. Mix all the ingredients in a bowl and knead into a soft dough using a little water.
2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
3. Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 7 to 8 minutes. Keep aside.

For the oondhiya
1. String the surti papadi taking care not to separate the 2 sides.
2. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well.
3. Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments.
4. Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture.
5. Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.


How to proceed
1. Transfer the cooked oondhiya, methi muthias into a large serving dish and toss lightly.
2. Serve hot, garnished with the chopped coriander.




MINTY MORNING

This is a variation of the most popular breakfast juice of all time, the orange juice. It is sure to appeal to everyone's taste buds as well as health.
Oranges boost overall resistance and also stimulate the salivary glands thus aiding digestion. Mint on the other hand is rich in iron and vitamin C. It is also the best digestive and cooling herb. By combining the health-giving properties of oranges with mint; this juice makes for a powerful cleanser.

Makes 2 small glasses (300 ml).

Ingredients
4 medium sized oranges, peeled and separated into segments
8 to 10 sprigs of mint (phudina) with the leaves, roughly chopped
crushed ice to serve

HOPPER / JUICER
1. Juice all the ingredients.
2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

OR
MIXER / BLENDER
1. Blend all the ingredients using little water (if required) till smooth.
2. Strain the juice using a strainer or a muslin cloth.
3. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately


GAUND KE LADDU

Gaund is an "edible gum" that is extracted from the bark of a tree.
It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive.
Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non-stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Makes 15 laddus.

1¼ cups whole wheat flour (gehun ka atta)
3 tablespoons gaund (edible gum)
½ cup powdered sugar
½ teaspoon cardamom (elaichi) powder
¼ cup ghee

Other ingredients
ghee for deep frying

Method
1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.
3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well.
4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee.
5. Store in an air-tight container.

How else can you shift your winter into high gear? Eat frequent winter-friendly meals to keep your energy levels at an even keel all day.
So go on, pull out the winter woollies, stock up the kitchen with these delicious and nutritious foods and look forward to a wonderful winter.

KUCH MITHA HO JAAYE….

MITHAIS, also known as “Mishtaan” (meaning sweet food), are synonymous with celebrations in India. Any good news be that of a promotion, marriage, birth in a family or festivals like diwali, holi etc is invariably heralded with a box of sweets. Our favourite expression is “muh meetha karo”. An astounding variety of sweets is available from different parts of the country. This culinary heritage, which has been passed down from generation to generation, needs to be preserved. There are many times one wishes to have some knowledge of this culinary expertise to make something special and appropriate for the occasion.

Well here are listed step-by-step instructions for recipes, which will enable you to make your favourite sweets easily at home. There a lots of sweets one can make using fresh paneer, milk, dry fruits, I have suggested a few but there should be no end to one’s creativity and you can always create something new. Also one can buy rasgullas from a sweet-meat shop and garnish them to create a completely new mithai, but this should be only to save on time as there is nothing quite as rewarding as home made rasgullas!

Certain intricate sweets may take a little practice and experience for example Mysore Pak and Ghevar. But do not be disheartened as there are several recipes ideal for beginners as well. Mithais are actually quite easy to prepare as you will find out yourself and once you have mastered the techniques of making these scrumptious delicacies at home, you would hardly need to go to a sweet-meat shop.

So this diwali serve home made mithais to your guests and win all the praises!

HAPPY DIWALI


PISTA KHAJA

Makes 8.

32 thin samosa pattis cut into 3" x 2 ½" pieces

For the filling
¾ cup pistachios, blanched; ¼ cup sugar, ½ teaspoon cardamom powder

For the sugar syrup
½ cup sugar
a few strands saffron
¼ teaspoon lemon juice

Other ingredients
Oil for deep frying
Paste of 1 tablespoon plain flour (maida) mixed with 2 tablespoon water

For the filling
1.Peel and dry the pistachios on a tea towel.
2.Grind the sugar and pistachios in a blender coarsely.
3.Place this mixture in a saucepan, sprinkle a few drops of water and heat over a gentle flame till the mixture is cooked and leaves the sides of the pan. Add the cardamom powder and mix well.
4.Cool and divide the mixture into 8 equal parts.

For the sugar syrup
1.Dissolve the sugar with half a cup of water and simmer for 5 minutes till the syrup is of 1-string consistency.
2.Add the saffron and lemon juice and mix.
3.Remove from the fire and keep warm.

How to proceed
1.Place a portion of the pistachio filling in the centre of one samosa patti.
2.Apply the flour paste on the samosa patti around the filling, taking care to leave the edges dry, so that the layers separate while the khaja is being fried.
3 Place another samosa patti on top and press gently around the filling in order to stick the two pattis together. Apply a little flour paste in the centre of the stuffed khaja and stick another samosa patti. Turn it around and stick one more patti on
4.Deep fry in hot oil until golden in colour. Drain on absorbent paper.
5.Transfer the khajas into the warm sugar syrup. Drain on a metal rack to allow the excess syrup to drain.




SANDESH

Preparation time: 5 minutes. Cooking time: 10 minutes. Makes ¾ cup.

1¼ cup chenna (freshly made paneer)
¼ cup sugar

1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh.
4. Your sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.

LEBU SANDESH

Preparation time: 10 minutes. No cooking. Makes 6 pieces.

1 recipe sandesh
Rind of 1 lemon

For the garnish
12 strands of saffron (kesar)
8 pistachios
2 to 3 drops saffron food colour, dissolved in 1 tablespoons of water

1. Grate the lemon rind and keep aside.
2. Mix together the sandesh and lemon rind and knead well till smooth.
3. Divide into 6 equal parts and shape each piece into a shell (shankh) using a shell mould.
4. Garnish with the saffron strands, pistachios and a dot of saffron food colour as shown in the picture.

VARIATION: Pineapple or Lychee can also be used to make other flavours of sandesh.




SOOJI KA HALWA

Cooking Time: 9 min. 45 sec. Serves 4.

1/3 cup semolina (sooji/rawa)
1/3 cup milk
6 tablespoons sugar
1 ripe banana, finely chopped
¼ teaspoon cardamom (elaichi) powder
3 tablespoons ghee

1. Put the milk, sugar and 1 1/2 teacups of water in a large glass bowl and microwave on HIGH for about 5 minutes, stirring once in between after 2 1/2 minutes. Keep aside.
2. Put the ghee in another glass bowl and microwave on HIGH for about 15 seconds.
3. Add the semolina, mix well and microwave on HIGH for about 3 minutes, stirring in-between after every 1 minute or until the semolina is light pink in colour.
4. Add the parboiled sweetened milk mixture and banana and mix well. Microwave on HIGH for 1 1/2 minutes, stirring in-between after every 30 seconds.
5. Sprinkle cardamom powder on top.
Serve hot.

for more sweets and dessert recipes simple click onto sweets and dessert

PLEASING PARATHAS......Hhmmm yummy!

Parathas are sustaining and wholesome. Served with curds and a pickle, they are the staple food for most North Indians. In the rural areas of Punjab, where the farmers get up early to go to work in their fields, aloo parathas and lassi are a popular breakfast. So versatile is the humble paratha that it can complement a meal or be a meal by itself.
The best thing about making a paratha is that the ingredients are so very basic that your kitchen shelf will have them and the variations can be made as per you imagination or according to the availability of ingredients in your kitchen.

I usually cook the parathas till they are half done, cool and store them in the refrigerator. When hunger pangs strike, I just fry them again with a little ghee or oil.

The next time you are in a hurry or when your children ask for
something different, do not worry, just browse through this book and rustle up your own yummy parathas.

METHI ALOO PARATHAS

Preparation time : 10 minutes. Cooking time : 20 minutes. Makes 5 parathas.

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For the methi aloo stuffing
1 cup finely chopped fenugreek (methi) leaves
1 cup boiled and mashed potatoes
½ tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
2 tbsp oil
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For the dough
1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.

For the methi alu stuffing
1.Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
2.Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
3.Add the potatoes and sauté for another 2 to 3 minutes.
4.Cool completely and divide the stuffing into 5 equal portions.

How to proceed
1.Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for dusting.
2.Place one portion of the methi alu stuffing in the centre of the circle.
3.Bring together all the sides in the centre and seal tightly.
4.Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.
5.Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6.Repeat with the remaining dough and stuffing to make 4 more parathas.
Serve hot.



DOUBLE DECKER PARATHAS

Preparation time : 20 minutes. Cooking time : 30 minutes. Makes 7 parathas.

For the dough
4 cups whole wheat flour (gehun ka atta)
2 tbsp oil
½ tsp salt

For the carrot stuffing
1 tsp cumin seeds (jeera)
2 cups grated carrots
2 green chillies, finely chopped
1 tsp cumin seeds (jeera)
1 tsp lemon juice
1 tbsp ghee
salt to taste

For the green peas stuffing
2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
1 tbsp chopped coriander
1 tbsp ghee
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

For the dough
1.Combine the whole wheat flour, oil and salt with enough water and knead into a smooth soft dough.
2.Keep aside under a wet muslin cloth for 3 minutes.
3.Divide the dough into 21 equal portions and roll each portion into thin rounds of 175 mm. (7”) diameter.
4.Cook 7 rounds lightly on a tava (griddle). Keep aside.

For the carrot stuffing
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the carrots, green chillies, lemon juice and salt and mix well.
3.Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the green chillies, coriander and salt and cook for 1 minute.
3.Add the green peas and cook again. Keep aside.

How to proceed
1.Place one uncooked round of dough on a flat surface, spread 1 tbsp of the carrot stuffing and cover with a cooked roti. Spread 1 tbsp of the green peas stuffing, put another uncooked round of dough roti on the top and press firmly to seal the edges.
2.Cook the double decker parathas on a tava (griddle) on both sides with a little ghee.
3.Cut into wedges and serve hot.

For more pleasing paratha recipes simply click on to parathas

HEALTHY FOOD FOR GROWING KIDS...

“Merry go round the mulberry bush, the mulberry bush, the mulberry bush!” That’s how kids should be throughout the day… merrily going about their daily tasks, academics, games and what not, full of spirit! Punctuate their days with healthy snacks and meals and be assured that their activities are not punctuated with cumbersome coughs and sneezes and tiredness! Most mothers think “fatter the child, healthier he is” and thrust fatty foods down their throats just for the sake of it. Contrary to this is the fact that a child can be called healthy when he is active, free from diseases, infections and is growing well (as per his age).

It’s all about making nutritious food appealing and fun for kids-as appearance counts as much as taste. But it is a tough task fulfilling the demands of your child who will not settle for simple homemade food and persuasion leads to an even adamant child.
So, to make your task easier, I have come up with a book ’GROWING KIDS COOKBOOK’ dedicated completely to the mothers out there. Divided in 5 sections and comprising of 50 delicious and visually appealing recipes, providing necessary nutrients. Besides recipes we have also include some fun and learn activities for your kids to help him develop motor skills, coordination etc.

The first section of this book, called “Run, Run All Day”, comprises recipes that are made using carbohydrate rich foods along with moderate amounts of fat. For kids to grow physically and to build a healthy body structure, they require nutrients like protein, calcium, phosphorous, magnesium etc. The section “My Bones… Strongest” is full of recipes that are rich in such nutrients. As kids go to school and interact with many others, they tend to contract colds and other contagious infections quite easily if their immune system is not strong enough. “No More Colds” section includes foods that are rich in nutrients like vitamins C and E, beta-carotenes, zinc and selenium that boost your children’s immune power. “Moving Through the Digestive System” is a vital section that provides you with recipes full of fibre to ensure easy digestion. And finally, last but most important, the section titled “I Scored the Highest” comprises recipes that enhance brain power and soothe examination jitters… This section includes recipes rich in nutrients like carbohydrates, protein, fat, B-complex vitamins, zinc, iron and calcium.

With healthy and visually appealing recipes like Golzeme, Apricot Orange Cookies, Green Peas and Corn Bhel, Oats Pineapple Sheera and Chana Spinach Rice, I’m sure it will be easy to tempt your children to willingly consume nutrient rich ingredients!

So grab a copy of this collection and make more and more of healthy delicacies for your little one with lots and lots of love, from you, and from me as well to ensure the holistic health and growth of your child.


CHEESE AND BROCCOLI TIKKIS

Given a choice, kids will say nyaaaaah to broccoli, but they are a must-have because of their nutritional benefits! So, tempt them with these yummy tikkis made with a combination of broccoli and cheese. Use olive oil to cook these tikkis as it is rich in vitamin E.

Preparation Time: 15 minutes. Cooking Time: 15 Makes 4 tikkis.

1 tsp olive oil
¼ cup finely chopped onions
1 tsp ginger-garlic paste
1 tsp finely chopped green chillies
½ cup finely chopped broccoli
Salt to taste
¼ cup boiled and grated potatoes
2 tbsp grated mozzarella cheese
¼ cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking

1.Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
2.Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
3.Remove from the flame, add the potatoes and mix well. Keep aside to cool.
4.Divide the mixture into 4 equal portions and shape each portion into small rounds.
5.Press a little in the centre of each round to make a depression and put 1½ tsp of cheese and shape them into flat tikkis (approximately 1½” in diameter).
6.Roll them in the bread crumbs. Keep aside.
7.Heat a non-stick pan and cook each tikki using ½ tsp of oil till they turn golden brown on both the sides.
8.Cut each tikki into 2 pieces and serve hot.
.
Nutritive values per tikki
Vitamin C: 9.8 mg
Vitamin E: 0.5 mg
Vitamin A: 318.0 mcg

FRUIT LOLLIES

Lollies are an all-time favourite… to the extent of being one of the most interesting aspects of childhood! Unlike their commercial counterparts, these fruit lollies don't use artificial flavours and colours. Instead, they provide lots of nutrients including vitamins C and A. Ensure that the fruits are completely ripe and sweet to avoid adding any extra sugar.

Preparation Time: 5 minutes. Cooking Time: Nil. Serves 4.

½ cup freshly squeezed pineapple juice
½ cup freshly squeezed black grape juice
½ cup freshly squeezed orange juice

1.Take 4 candy moulds of desired shapes, pour 2 tbsp of pineapple juice at the bottom of each mould and refrigerate to set.
2.When fully set, insert candy sticks and pour 2 tbsp of black grape juice in each candy mould to make a layer and refrigerate to set without disturbing.
3.When fully set, pour 2 tbsp of orange juice in each candy mould and refrigerate again to set for atleast an hour.
4.Just before serving, hold the moulds under a running tap and take out the lollies.
Serve immediately.

Nutritive values per serving
Vitamin C: 30.1 mg
Vitamin A: 493.2 mcg

To view the book simply click on "GROWING KIDS COOKBOOK"

JAIN DESI KHANA

Day in and day out I get queries from many troubled housewives and anxious young chefs as to what Jain food really is, and about how to cook it? Even those who have been ordering Jain food instead of Asian vegetarian meals on flights, admit that they don’t really know what Jain food is. Many think that Jain food is simply vegetarian food cooked without certain root vegetables. Only a handful of people actually know that cooking Jain food involves complying with many, many more rules.

Jainism is not just a religion, but a beautiful way of life. The Jain scriptures clearly define the ways and means to live life, including clear instructions about what foods should be eaten and even what type of water should be drunk. The scriptures delineate how and when food must be prepared and consumed, and even specify when one should fast, how food should be preserved for later use and so on. Jains believe that all living beings have souls. Hence, killing of any living creature, be it a plant or a human being, is considered an act of violence.

The Jains have divided all foods into three broad categories: tamsik, rajsik and satvik. Tamsik foods involve killing of animals and countless bacteria, and when eaten they trigger lust, anger and other negative feelings. Rajsik food is prepared to satisfy the human senses of taste and flavour, and for nourishing the body. These foods include fried and fatty items, which are not easily digestible. Satvik food is prepared with ingredients, which cause least amount of violence. These include grains, lentils, fruits and certain vegetables. Satvik food is believed to stimulate morality, compassion, bliss and spirituality.

Jains avoid root vegetables such as carrots, yam, beetroot, onions, ginger, garlic and potatoes. Root vegetables or kund mool are distinct from fruits and other vegetables, because the entire plant as well as the bacteria residing in the soil are killed when they are uprooted to be consumed. Bahu beej, or vegetables and fruits that contain many seeds, such as eggplant, are also avoided. In an effort to minimize violence towards living beings, including plants and even bacteria, Jains renounce root vegetables as they advance in their spiritual journey.

For each of you, Jain cooking can be a revelation. You’ll realise as you cook that it is indeed possible to cook delicious meals even without using ingredients like potatoes, onions and garlic, which we otherwise take for granted!
So, if you have Jain friends coming over for dinner or in-laws who are very particular about their Jain meals, then simply whip these delectable JAIN RECIPES and win all their praises...

CAPSICUM RINGS

Tasty and appealing, these colourful capsicum rings are the perfect complement for a hot cup of tea.

Preparation time: 15 minutes. Cooking time: 5 minutes. Serves 4.

3 medium capsicums
1 cup grated paneer (cottage cheese)
½ cup boiled, peeled and mashed raw bananas
6 tbsp finely chopped mint (phudina)
3 tsp finely chopped green chillies
3 tsp corn flour
Salt to taste
Corn flour for coating
Oil for deep frying

1.Cut the stems of the capsicum and de-seed them.
2.Cut them into 10 mm. thick rings and keep aside.
3.Combine all the ingredients in a bowl, except the capsicum rings, and mix well.
4.Stuff this mixture in the capsicum rings, pressing tightly.
5.Press each rings between your palms to make sure the stuffing does not fall off.
6.Coat the capsicum ring with cornflour form all sides and deep fry in hot oil till they are golden brown.
Serve hot sprinkled with the chaat masala.

VEGETABLE MAKHANWALA

Cooking in accordance with Jain rules only seems to add to the taste of the ever popular Makhanwala!

Preparation time: 10 minutes. Cooking time: 15 minutes. Serves 4.

2 cups mixed vegetables (French beans, raw banana, cauliflower, peas)
3 tomatoes
2 tbsp tomato sauce (no garlic, no onions)
½ cup coconut milk
2 tsp cornflour
2 tbsp cashewnut powder
3 peppercorns
2 cloves (lavang)
25 mm. (1”) cinnamons (dalchini)
2 to 3 cardamom (elaichi)
3 whole dry red chillies,broken into pieces
3 tbsp butter
Salt to taste

1.Boil a vesselful water and immerse the tomatoes in it for one minute.
2.Remove, de-skin and de-seed tomatoes and chop finely. Keep aside.
3.Heat the butter in a pan, add peppercorns, cloves, cinnamon, cardamom and red chillies.
4.Add the chopped tomatoes and cook till mashed.
5.Add the sauce and boiled vegetables and mix well.
6.Dissolve the cornflour in the coconut milk and add to the gravy.
7.Add the ½ cup water and bring tc a boil.
8.Add the salt and cashewnut powder. Cover and cook for 5 minutes.
Serve hot garnished with chopped coriander.


DAL MAKHANI

The world famous Dal Makhani now in a Jain style.

Preparation time: 15 minutes. Cooking time: 20 to 25 minutes. Serves 4.

¾ cup whole urad (whole black lentils)
2 tbsp rajma (kidney beans)
1 tsp cumin seeds (jeera)
2 green chilles, slit
25 mm. (1") stick cinnamon (dalchini)
2 cloves (lavang)
3 cardamoms (elaichi)
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
¼ tsp (dry ginger powder) soonth
1½ cups fresh tomato pulp
¾ cup (150 grams) cream
3 tbsp butter
Salt to taste

For the garnish
2 tbsp chopped coriander
1 tbsp butter

1.Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
2.Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
3.Heat the butter in a pan and add the cumin seeds.
4.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, and sauté well.
5.Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.
6.Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
7.Add the cream and mix well.
8.Serve hot garnished with the coriander and butter.

Handy tip: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.


CABBAGE AND PANEER PARATHAS

Parathas just got more interesting. An unusual combination of cabbage and paneer for the filling adds a novelty value to this dish!

Preparation time: 15 minutes. Cooking time: 30 minutes. Makes 5 parathas.

1 cup whole wheat flour (gehun ka atta)
½ tsp salt
1 tbsp melted ghee
Oil for cooking

For the stuffing
1 cup grated cabbage
½ cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander
1 tsp finely chopped green chillies
Salt to taste

Other ingredients
Whole wheat flour (gehun ka attta) for rolling
Ghee for cooking

For the stuffing
1.Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.
2.Add the paneer, coriander, green chillies and salt and mix well. Keep aside.

How to proceed
1.Sieve the flour with the salt.
2.Add the ghee and mix well.
3.Add enough water to make a soft dough.
4.Knead well for 3 to 4 minutes.
5.Divide the dough into 10 equal portions.
6.Roll out each portion of the dough into a round of about 100 mm. diameter with help of a little whole wheat flour.
7.Spread a little stuffing on one round and cover with another round. Press the sides well.
8.Cook on a hot tava (griddle) on both sides using a little ghee until pink spots come on top.
9.Repeat with remaining dough and stuffing to make 4 more parathas.
Serve hot.