Indian chefs to meet in Kerala to discuss healing recipes

A group of Indian chefs will come together at a three-day event in Kerala next month to talk about foods and recipes that can contribute towards good health, wellness and healing.

The retreat, Healing Recipes – Back to Roots, is to be held on July 3-6 at Kairali – The Ayurvedic Healing Village, at Palakkad in Kerala. Here, one will get to interact with Ayurvedic doctors and chefs, attend specially-curated masterclasses, explore local cuisine, learn the trick of growing vegetables and spices organically, and master the art of making gourmet meals that are nourishing and indulging.

A preview for the event was held in the capital on Thursday, with Chef Manjit Singh Gill, Chef Vikas Seth and Gita Ramesh, an Ayurveda expert and Joint Managing Director of Kairali Ayurvedic Group, giving a taste of what to expect from the event. They said people will realise how food can be their biggest investment for happiness and wellness.

Gill said: “Every climate has its own taste… just like there are six seasons, so are the tastes which are very important for every human being to experience. Food is like medicine, it heals the body from within. Hence, it is imperative that we revisit our approach to food, ingredients and cooking techniques.

“Healing Recipes – Back to Roots, for me, is a platform that will help you rethink food.”

While discussing about the daily cooking habits, Gill said salt should never be added to curd as it decreases its nutritional value. And with so much of craze of being healthy using olive oil, he said that people do not know the correct way in which olive oil should be used in cooking. It must be cooked at proper temperature and, if possible, one should consume only half a tablespoon of olive oil daily.

Ramesh, who also has a book titled “Healing Recipes – Back to Roots”, said the event is a conscious effort at promoting food sustainability.

“It talks about how age-old philosophy and culinary practices still hold relevance in modern times and how Ayurveda is directly linked with the healing of various diseases — be it through various Ayurvedic practices, medicines or simply food.”

Madhulika Dash, who is curating the experience, commented: “We have all grown up eating homemade food, but never realised that if cooked in a healthy way with farm fresh ingredients, it will lead to more good effect on health. And as far as Ayurveda is concerned, it enhances the quality of ingredients when combined with food.”

Looking for healthy recipes? Try out this Burmese White Fungus Salad

Dieticians and nutritionists always vouch for salads, especially in the summers. Having a salad as a wholesome meal or as a part of your meal is probably the best way to keep your body cool in this scorching heat. If you are running out of ideas on how to prepare one then here’s some help. This Burmese White Fungus Salad by chef Ansab Khan from Burma Burma, Gurgaon is extremely light on the stomach and also has a tangy taste to it. It’s also easy to make and is rich in nutrients.

For those who are sceptical about trying out a Burmese recipe, let’s tell you that Burmese cuisine which has strong, pungent flavours uses a lot of fresh ingredients, tropical fruits and peanuts and are also big on spicy, sour and crunchy salads. To be honest, they can prepare one with almost anything under the sun. So, what are you waiting for? Try it out today!

Salad, Burmese cuisine, Burmese foodIngredients
150 g – White fungus
1 cup – Shredded vegetables (carrot, cucumber, raw papaya, sliced onion, cabbage)
2 tbsp – Tamarind pulp
½ – Lime
½ tsp – Fried garlic
1 tbsp – Garlic oil
½ tsp – Jalapenos or green chilli chopped
Salt as required

Method
* Boil the white fungus for 5 to 7 mins till cooked, then drain and soak it in chilled water.

* In a salad mixing bowl break the white fungus with hands then add in all the vegetables and tamarind pulp and garlic oil.

* Toss it gently and add the crisp fried garlic on top before serving.

Happy Father’s Day 2017: Surprise your dad with these heavenly recipes

With Father’s Day almost around the corner and restaurant reservations fast filling up, are you wondering how to make the day special for your favourite superhero? Well, what better time to put your foot down and show who is the boss in the kitchen! Both of you might not be of the expressive kind, but this Father’s Day on June 18, let your dad know how much he means to you, in just the most delicious and heartwarming manne. Cook him a sumptuous brunch he wouldn’t say no to! From Egg Benedict to Spicy Lamb Tikkis to Risotto dumplings — we have you covered.

EGGS BENEDICT

Treat your father to a delicious yet simple Egg Benedict dish from Avinash Jha, Executive Chef at Jaypee Vasant International.

Ingredients

2 — eggs
2 slices — brown bread
2 tbsp— blanched spinach
3 slices — smoked salmon / chicken or ham
2 tbsp— Gruyere or processed cheese
2 tbsp — Hollandaise sauce
A pinch — paprika or red chilli powder

To garnish
1 slice — honeydew melon
1 slice — pineapple
1 slice — water melon
1 slice — kiwi fruit
3 pieces — blanched asparagus

Method

* Heat water in a shallow pan. As soon as the water comes to a boil, reduce to a simmer.

* Gently break two eggs into the water and let them poach for three to four minutes.

* In the mean time, toast the two bread slices and cut them into half, thus into four triangles.

* Place two triangles of toast on the plate’s centre, place the blanched spinach on top, followed by smoked salmon slices and poached eggs.

* Sprinkle grated cheese on top. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkling a pinch of paprika on the sauce.

* Arrange the asparagus spears on the plate, garnish with fruits and serve.

Make your noodles look, taste more interesting

A simple bowl or plate of noodles can be had in interesting and fun ways. To make them taste better, there are a lot of options like adding lemon zest, blended tomato or nuts, suggest experts.

Sid Mathur, creator, and key advisor for Wai Wai City (quick service restaurant noodle bar) and Chef Manoj Pandey, partner chef at The Piano Man, have rolled out tips:

* Ingredients like lemongrass, kaffir lime leaves, and lemon zest can bring out beautiful flavours.

* Adding nuts like peanuts or almonds adds texture and crunch to a simple bowl of noodles which makes every bite fun.

noodles, how to make noodles, ingredients to make noodles more tasty, sauces that make noodles more tasty, Indian express, Indian express news* Curried meat or vegetable can bulk up the meal.

* A quick sauce can be made by blending one fresh tomato with a pinch of pepper, salt to taste and mix in a teaspoon of soya sauce and vinegar. Add it to the water being boiled to cook the noodles and create a new dimension.

* To give a rounded flavour to your meal, chop and blanch a cup of mixed vegetables like beans, broccoli, peas, and carrots. Strain and add to the noodles being cooked when they are half done. Stir till done.

* Lightly dry roast a tablespoon of sesame seeds and half a cup of shelled peanut. Crush them coarsely. Chop one small onion with a de-seeded chilli and a small bunch of fresh coriander. Mix half the contents in the cooked noodles before serving and sprinkle the rest.

Opening Hearts and Homes

In the excitement to be the first to spot the moon on chand raat, we would all run around in the lawn or on the terrace and sometimes even lie about having seen it,” says author and historian Rana Safvi. Filled with nostalgia, she recalls that Eid-ul-Fitr celebrations during her growing up years were a homespun affair. “Unlike Eid-ul-Zuha which is a sacrifice feast, Eid-ul-Fitr is celebrated after the trying month of Ramazan that teaches one to control one’s basic instincts. The triumph is then celebrated with a feast of sevai and other delicacies,” says Safvi. In her house, the women rustled up the traditional sevai while the men offered namaz, and the children eagerly awaited their share of eidi — a token gift given by the elders of the family.

Though the tradition continues, Safvi rues the change it has undergone in recent times. “Eid was one of the few occasions when we used to get gifts from our parents. Now, with an increase in the purchasing power, these gifts don’t mean as much.”

But what has remained unruffled by time’s passage is the Eid feast. Food entrepreneur and author Sadia Dehlvi recounts in her new book, Jasmine and Jinns: Memories and Recipes of My Delhi, the extravagant spread of Eid staples such as biryani, qorma, shaami kebab, dahi badey and sevai that the family would enjoy. “My aunt would make Aam Pulao with fresh sarauli mangoes. It’s a traditional recipe but few make it these days. I inherited the recipe from her and now I make it in addition to the traditional sevai,” says Dehlvi.

Indispensable to Eid-ul-Fitr is sheer qorma or vermicelli pudding which is served to guests who pass through the house, throughout the day. Historian Sohail Hashmi hosts about 50-60 people on Eid. “Sheer khurma and dahi badey are the main dishes that are served to those who visit us on the festival. They are also sent to neighbours, so naturally, the two dishes are made in abundance. The khurma is made with semolina vermicelli which we procure from Benaras because that is where the finest semolina vermicelli is found,” says Hashmi, “Incidentally, the dahi badey ka masala that we make at home is the same as the one that Mithan Halwai in Kashmiri Gate uses. When my grandmother was leaving for Pakistan, she told the halwai that his dahi badey would be greatly missed. In
an act of generosity, he shared his recipe with her that she later passed on to my mother, when she came to visit my parents in Delhi.”

murg musallam, murg musallam recipe, eid chicken dish, eid recipes, eid food, indian expressMurg Musallam (Representational image)

Murg Musallam:

Ingredients:
Chicken, plucked and cleaned from inside
Ground onion paste 250 gm
Finely diced onion 1
Ginger garlic paste 2 tbsp each
Dhania powder 2 tbsp
Thick curd 1 cup
Garam masala 1 tbsp
Salt, chilli powder to taste

Method:

– Marinate chicken overnight in a marinade of ginger-garlic paste, ground onion paste, dhania powder, curd, garam masala, salt and chilli powder.
– Heat oil in a shallow lagana or kadhai where the full chicken can easily fit in.
– Pour in 1/2 cup oil
– Fry 1 finely diced onion in the oil till golden.
– Put the chicken on top of it and let it cool on each side for 15 minutes.
– Use two big spoons to turn it over to keep it intact.
– When done remove chicken on to a flat serving dish.
– Pour the roasted marinade on top.
– Garnish with sliced boiled eggs.

France has a lot to learn from India: French chef Franck Geuffroy

Can you resist when the aroma of the French toast, custard tarts, chocolate waffles, pancakes and caramelised apple omelette fills you? French cuisine is best known for its finesse and flavour that makes it unique from the global dishes. To inculcate the art of cooking French dishes, chefs from France flew in all the way to Delhi to hold masterclasses for passionate individuals and industry professionals at Vivanta by Taj from June 20 to June 22.

Celebrated chefs Franck Geuffroy and Jeremy Delteil not only doled out tips on pastry techniques, ice-creams and frozen entrenchments, chocolates, bars and bonbons, but also revealed their recipes for a delectable range of French tea-time delicacies such as Lemon Tartlets, Madeleine, Panna Cotta, Peanut and Pecan Paris-Brest, Strawberry Waffles, Traditional Macarons, and Yellow Fruit Financiers.

Designed to delight professional chefs with training, the workshops helped a great deal in bringing the cuisine to the table. Shedding light on the workshop, Kanika Hasrat, the general manager of Vivanta by Taj, Dwarka, told IndianExpress.com: There were two kinds of workshops — one was based on the art, technique, and trends of pastry making, and the other one was held to teach culinary art.”

“One thing that the chefs stressed on was “natural” substances and told the importance of using local ingredients. What we really learned from them is the nuances of cooking, the tricks of the trade and the tiny details which can really upgrade the standard of presentation as well as the taste,” she added. French dishes are considered high-end cuisine and people don’t relate to it on an everyday basis, and the workshops paved the path to break away from the normal thought-process.

The experienced chefs, who came as part of a collaboration with Ducasse Education also spoke a great deal about the global food trends and the intermingling of Indian and French food habits.

French cuisines, French food, French and Indian food, pastry making, French culinary arts, how to cook French dishes, global food trends, food, lifestyle, indian express, indian express newsDo you crave for frozen entrenchments, chocolates, bars and bonbon? (Source: Pierre Monetta)

Disclosing the global food trends, Geuffroy told IndianExpress.com, “Chefs are using the products that are already present in the local markets or are naturally produced in the season. What’s important is to not look for mass production or fruits that are out of season and supporting local shops instead. Moreover, using vegetables without chemicals is one the main tendency that should be adopted.”

Is Indian food popular in the global market and what is the one food item here that baffled them?

“You shouldn’t go looking for Indian food outside in the markets,” Geuffroy told IndianExpress.com, adding, “India is very proficient in adding spices and looking for very complex flavours and in that sense, France has a lot to learn from India. That’s how we hope to enrich ourselves in the future.” Spilling the beans on the food item that surprised him, he revealed, “I tasted paan in Aurangabad… and at first, I wasn’t quite getting the flavour. It was only after a bit that I understood, and was astonished with the explosion of different tastes in it.”

Eid al-Fitr 2017: 5 delectable mutton recipes to try this season

Eid al-Fitr is the celebration of the culmination of the holy month of Ramadan. The month of Ramadan begins with looking at the crescent moon, and continuing the same practice, the Eid festivities also begin after the moon is sighted. Also known as Eid ul-Fitr or Ramadan-Id, it is celebrated by Muslims all over the world is also popularly known as ‘Meethi Eid’. The festival is celebrated over a holiday of three days and is additionally called Choti Eid, beginning on the day of Shawwal (tenth month of the Islamic date-book). And as no festival is complete without a delicious meal and after a month long of abstaining people celebrate it with full fanfare.

So, making this Eid little more special, beyond sweet dishes. Celebrate the festival with these mouthwatering mutton recipes that can be easily made at home.

eid, eid al fitr, eid al fitr food, eid recipes, eid mutton recipes, eid special menu, special eid recipes,Lucknow special Galouti Kebab.

Mutton Galouti Kebab

By Kasiviswanathan, Executive Chef of Radisson Blu Atria Bengaluru

Ingredients:
1 kg – Mutton keema
4 tbsp – Raw papaya paste
3 tbsp – Onion paste
2 tbsp – Ginger-garlic paste
1 tsp – Cardamom powder
1 tsp – Coriander powder
1 tsp – Chilli powder
2 tbsp – Chana (gram) powder
1/2 tsp – Garam masala powder
1/2 tsp – Mace (javitri) powder
3 tbsp – Oil
150 ml – Ghee
Salt as required

Method:

* Wash the mutton keema properly with water.

* Marinate the keema with the unripe papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, chilli powder, chana powder, cardamom powder, salt and keep it in the refrigerator for an hour.

* After an hour, take out the keema mix out of the refrigerator and make medium sized-tikkis out of the mixture.

* Heat oil in a pan and fry the tikkis on very low heat for 15-20 minutes on each side.

* Make sure the keema is cooked well on both sides and the kebab gets golden brown in colour.

* Once the kebabs are perfectly cooked, transfer them to a serving platter.

* Eat this Galouti kebab in the Lucknow style with the paratha along with mint chutney and raw papaya chutney.

Get your herbal drinks handy for monsoon

Monsoon not only calls for extra care of hair and skin but caution in what you eat and drink. Experts suggest that herbal drinks made up of some of the common ingredients easily available in your kitchen can help you stay away from bad health conditions.

Munmun Ganeriwal, Mumbai-based nutritionist and fitness consultant, and Tapasya Mundra, nutritionist and health coach in New Delhi, listed down a few herbal drinks, their benefits and how to make them easily at home.

* Golden milk: Monsoon brings along dengue, malaria, and fever. This therapeutic drink is rich in antioxidants that will build up immunity, bring down inflammation and reduce protein and fluid loss from the body.

How to make it: Boil milk and water in 1:1 ratio. Add a pinch of turmeric, nutmeg, black pepper powder and 2-3 strands of saffron. Let it simmer till it reduces to half its quantity. Add jaggery to taste and sip on it hot or warm.

* Kashaya: Kashaya is an ayurvedic drink that works as a decongestant and helps to clear the sinuses. It also has anti-bacterial properties that boosts immunity.

How to make it: To make the Kashaya powder, dry roast coriander, cumin and fennel seeds in 4:2:1 ratio along with one tablespoon black peppercorn seeds. Grind these dry spices to a fine powder and store in an airtight jar. To make your brew, boil a glass of water and add one teaspoon Kashaya powder and one tsp grated jaggery to it. Strain and drink it hot.

* Fennel and Carom potion: According to Ayurveda, fennel seeds possess ‘Agnikrut’ qualities — that which improves digestive strength. Carom seeds are rich in essential oils, phytochemicals, minerals like copper that help treat dysentery or diarrhoea, stomach infections, nausea that are typical of rainy season.

monsoon season, monsoon season and health problems, monsoon and herbal tea effects, Indian express, Indian express newsHow to make it: Add one teaspoon each of fennel (saunf) and carom (ajwain) seeds to boiling water and let it simmer for some time. Remove from flame and add honey to it. Drink this hot after your meal.

* Peppermint tea: It is a refreshing way to boost your health. It has the ability to improve digestion, reduce pain, eliminate inflammation, relax the body and mind, cure bad breath, aid in weight loss, and boost the immunity system.

How to make it: Boil two cups of water, let it sit for 3-4 minutes and heat two-three cups of water separately and add crushed mint leaves. Combine the two waters and drink.

* Rose and Honey tea: It makes Immune system stronger as it is the good source of Vitamin c which in turn safeguards you from various health conditions and combats the infection which comes in the monsoon season. It cures a sore throat and diarrhea which are common in monsoon.

How to make it: Boil the water, put rose petals in it for 5-6 seconds. Turn off the gas, let it infuse till the colour of the water becomes dark. Strain, add honey and drink.

Head to this Delhi restaurant to dig into delicious waffles and pancakes at just Re 1

Are you craving for a plate of delicious waffles with maple syrup or even better, some Nutella and ice-cream drizzled over them? Or would you rather have some blueberry pancakes and crepes? If you are in the Capital on July 2, you might probably find yourself digging into some delicious waffles, pancakes and crepes on offer at just Re 1! You heard us! Stop My Starvation — a place known for its desserts, shakes, crepes, waffles and pancakes, is celebrating its first anniversary with this unique offer.

Talking to indianexpress.com, Bharat Talreja, the Sales and Marketing Director at Stop My Starvation said they did not want to go for a regular one plus one or fifty per cent discount offer. Instead, the customers walking in on July 2 to the outlets at Greater Kailash as well as Malviya Nagar, will be charged only Re 1 for every alternate order ie. for the first order they pay as per the menu, for the second they pay Re 1, for the third they pay per the menu .. etc. In addition to Talreja, Sushant Yadav and Vivek Gupta are the other two founders of this eatery that is increasingly becoming a favourite among many.

waffles, best waffle places, best waffle places in the city, best waffle restaurants in delhi, stop my starvation delhi, stop my starvation new delhi, stop my starvation new delhi first anniversary offers, indian express, indian express newsWith a Facebook page that gives details about the offer, Stop My Starvation is now receiving a lot of calls from customers. “A lot of them seem to have not read through the details carefully, so we have to often clarify that they can avail the offer only on every alternate order,” said Yadav. The “catch” in the offer hasn’t proven to be a killjoy to the excited customers anyway, asserts Gupta.

Walk into the restaurant’s outlets on July 2 and treat yourself and your loved ones to chocolate ice-creams, Nutella Factory Waffle, chocolate waffles, Oreo Shakes, Belgian Waffles, Nutella Crepes etc.

Address: C-10, Malviya Nagar, New Delhi
M 28 E, M Block Market, Greater Kailash (GK) 1, New Delhi

A Place at the Table

As a child, seated on a stool in his mother’s kitchen and watching her cook, Ryan Stephen would often wonder about the peculiar names of dishes he saw being rustled up. There was Pish Pash, Pepper Water, Doll Curry, among others. It was only much later in his teens, while helping in the kitchen, did he realise that the names were a bit like his own Anglo-Indian lineage — a mix of British legacy with local roots. “So Doll Curry is the anglicised pronunciation of daal and the Mulligatawny Soup is essentially a peppery, tangy rasam without the lentils. The name originates from the Tamil words mallagu and thanni, which literally translate to pepper and water, hence the name pepper water,” explains Stephen.

Mumbai-based Stephen has come across strong attempts at reviving local cuisines, but rues that the Anglo-Indian cuisine has all but vanished. Moonlighting as a chef with his pop-up venture ‘Food Stories’, he hopes to be able to put the food he grew up eating, back on the city’s culinary map.

“It’s essentially a hodgepodge because the British sahebs could not handle local Indian food. So their Indian wives or their khansamas devised methods to tone down the spices in the food they knew how to prepare,” says Stephen about the cuisine. “The story goes that an English saheb who was travelling on the train felt hungry and walked up to the pantry. The mutton curry being cooked for the local staff was too spicy for him so he added coconut milk to it. It’s what we call the Railway Mutton Curry today. And that’s how a lot of the Anglo-Indian food came to have coconut milk or yoghurt in it,” says Stephen. The Railway cutlets, with potatoes and vegetables, also have similar history. A fair bit of the cuisine also comprises leftovers. The Anglo-Indian version of the Shepherd’s Pie, for instance, he points out, is made using keema. The Pish Pash is a khichdi made using leftover rice, chicken and vegetables.

Chutneys, too, he adds, are an integral part of Anglo-Indian food. They are made using mango, apple, peach or pineapple, stewed with vinegar and spices, and allowed to sit for a few days before consumption. “But pickles and chutneys continue to be my mom’s department. Even for the pop-ups, she insists on making them. I am yet to pick up their recipe from her,” says Stephen, who sets out days in advance to begin basic preparations for the food, which is cooked simultaneously in the kitchen at the time of the pop-up.

Until two weeks ago, Stephen was working as the head of creative development at Dharma Productions — reading and greenlighting scripts for Karan Johar’s production house. To him, however, the seemingly lucrative career in media is merely a consequence of not having been able to fulfill his dream to be a chef. “I couldn’t score an admission in Dadar Catering College and later, when I did secure a position in the kitchen at a five-star property, I failed the medicals. I suffer from rheumatism and an eyesight issue that disqualified me from the job,” recounts the 46-year-old.

 Anglo-Indian lineage food dishes, An Anglo Boy’s Childhood on a Plate, Anglo-Indian cuisine, Anglo-Indian food, Pish Pash, Pepper Water, Doll Curry, India food news, food scene in India, latrest nWhile Stephen did move on post the heartbreak, he refused to abandon his culinary skills, continuing to dream of being a chef some day. A few months ago, he decided that a career in media and one in the kitchen need not be mutually exclusive, and set out to launch ‘Food Stories’ along with Priyanka Bangia, now his partner. He adds that while his pop-ups will experiment with a wide variety of cuisines — including food from Kerala since his dad was a Malayali — he will focus a fair bit on his maternal roots. And while meat is an integral part of the cuisine, he does vegetarian versions of the dishes too.

The next pop-up, scheduled today, is thus titled ‘An Anglo Boy’s Childhood on a Plate’. Glancing through the six-course menu, he points out that most of the dishes are his childhood favourites and staples. “Buff pepper water — rasam meets buffalo stock — with dry doll and Buff Fry, served with rice, has been my ultimate comfort meal. It’s quite peculiar to Anglo-Indian cuisine as is the Country Captain Chicken, which originated from the kitchens of the Indian staffers on the ships when that was the key mode of transport for trade and travel during the Raj,” he says.

Stephen, however, says that since the dishes came about as a means to personalise the meals for the British officers, there are multiple recipes for each of them, and vary from home to home and city to city. But there is one ingredient that remains staple to the cuisine — the curry powder. “Like the East Indians have the bottled masala and the Goans have their Recheado, each Anglo-Indian kitchen will have the curry masala. It’s a spice mix made using dried red chillies, coriander and cumin seeds, garam masala, cinnamon, pepper, fennel and fenugreek seeds, poppy and sesame seeds. It goes into almost all the dishes and gives it a uniquely Anglo-Indian touch,” says Stephen.