Ingredient Ideology | Valentine’s Special Treats By: Dr. Kaviraj Khialani – Celebrity Master Chef

February 2026 Valentine’s Day is celebrated worldwide as a time when lovers, friends, and families express affection through greetings, gifts, and shared moments. Rooted in Roman traditions and enriched by poets like Chaucer, the day has evolved into a celebration of love in all its forms.

Beyond roses and chocolates, Valentine’s reminds us of the divine gift of love. As the Bible says: “For God so loved the world that He gave His only begotten Son.” True love is patient, kind, and enduring — a sentiment echoed in every Valentine’s tradition, from Cupid’s arrows to heartfelt dinners.

This year, surprise your Valentine with culinary delights that blend romance, creativity, and flavor. Chef Khialani presents six irresistible recipes designed to make your celebration unforgettable.

❤️ Recipe 1: Love at First Sight

Crispy filo pastry or canape cups filled with a cheesy, herbed chicken/paneer and corn mixture, baked golden and served hot. Perfect bite-sized starters to spark romance.

Ingredients:

• Filo pastry sheets – 10–12 or ready-made canape cups – 12–15

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Green chilies – 1 tsp chopped

• Boiled chicken/paneer – 1 cup, Boiled corn – 1 cup

• Salt, pepper, mixed herbs, chili flakes

• Tomato ketchup – 2–3 tsp, Tabasco – ½ tsp

• Parsley – 2 tsp chopped, Grated cheese – ¼ cup

• Sliced olives – 2–3 tbsp

• Melted butter – ½ cup, Egg wash – ½ cup

Method:

1. Preheat oven to 180°C. Line tart moulds with filo sheets brushed with butter, or use canape cups.

2. Prepare filling: sauté garlic, onion, chilies in oil and butter. Add chicken/paneer, corn, seasonings, ketchup, Tabasco. Cook 2–3 mins.

3. Mix in olives, parsley, cheese. Spoon into cups, brush with egg wash/butter, bake 4–5 mins. Serve hot.

🌹 Recipe 2: On a Romantic Evening

A layered baked rice dish with creamy tomato-spiced sauce, chicken/sausages or paneer, olives, and cheese. Comforting, indulgent, and best enjoyed with garlic bread.

Ingredients:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Tomato puree – ½ cup, Tomato ketchup – 2–3 tsp

• Schezuan sauce – 2–3 tsp, Kasoori methi – ½ tsp

• Spices: cumin, coriander, chili powder, garam masala

• Curd – 2–3 tsp, Fresh cream – ½ cup, Cashew paste – 2–3 tsp

• Chicken cubes/sausages – 1 cup (or paneer/veggies)

• Boiled rice – 1½ cup, White sauce – 1½ cup

• Cheese – ½ cup grated, Olives – 2–3 tbsp

Method:

1. Heat oil and butter, sauté garlic, onion, chilies. Add puree, sauces, spices. Cook 2 mins.

2. Add curd, cream, cashew paste, kasoori methi. Simmer with chicken/sausages/paneer/veggies for 8–10 mins.

3. Mix with rice. Layer white sauce, rice mixture, olives, cheese in baking dish.

4. Bake 12–15 mins. Serve hot with garlic bread.

💕 Recipe 3: Fusion Feast on First Date

Indo-Chinese chili chicken/paneer/cauliflower tossed in a spicy-sweet sauce with capsicums and spring onions. Served with jasmine or coconut rice.

Ingredients:

• Chicken/paneer/cauliflower – 300 g

• Marinade: oil, ginger-garlic-chili paste, soy sauce, Schezuan sauce, chili powder, chaat masala, lime juice, flour, cornflour, egg/water

• Sauce: oil, red & green chilies, spring onions, garlic, ginger, soy sauce, chili sauces, honey, sugar, capsicums, cornflour solution

Method:

1. Marinate protein/veg 15 mins. Coat with flour mix, deep fry 3–4 mins.

2. For sauce, sauté chilies, onions, garlic, ginger. Add stock, sauces, seasonings.

3. Thicken with cornflour solution. Add fried pieces, capsicums, honey, sugar.

4. Garnish with spring onion greens. Serve hot with rice.

🍷 Recipe 4: Divinity in a Bowl

Al dente pasta tossed in a rich tomato-cream sauce with herbs, wine, and cheese. Garnished with olives and fresh greens, paired with masala cheesy garlic bread.

Ingredients:

• Pasta (fusilli/penne/macaroni) – 1½ cup boiled

• Olive oil – 2 tbsp, Garlic – 2–3 cloves sliced

• Mixed herbs – ½ tsp, Chili flakes – ½ tsp

• Salt and pepper to taste

• Cherry tomatoes – 10–12, White vinegar – 1–2 tsp, Parsley – 2 tsp chopped

For the sauce:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 2 tsp chopped, Onion – ½ cup chopped

• Tomato puree – ¼ cup, Tomato sauce – 2–3 tsp

• Water – ¼ cup, Salt and pepper to taste

• Kasoori methi – ½ tsp, Mixed herbs – ½ tsp

• Chili flakes – ½ tsp, Red chili powder – ½ tsp

• White wine – 2–3 tsp, Fresh cream – 2–3 tbsp

• Grated cheese – ¼ cup

• Garnish: olives, parsley, basil leaves, microgreens

Method:

1. Prepare sauce: heat oil and butter, sauté garlic and onion. Add tomato puree, sauce, seasonings, wine, and herbs. Simmer 3–4 mins.

2. Add water as needed, cook further, then stir in cream and fresh herbs.

3. Boil pasta to al dente, refresh. Toss pasta with garlic, herbs, chili flakes, then fold into sauce.

4. Garnish with olives, cheese, and herbs. Serve hot with masala cheesy garlic bread.

🌈 Recipe 5: Colors of Paradise

A vibrant stir-fry of assorted vegetables with lemongrass, garlic, chilies, and basil — bursting with color, crunch, and flavor. A perfect side dish to brighten your Valentine’s table.

Ingredients:

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 2 tsp sliced, Lemongrass – 4–5 pieces

• Slit red chilies – 2–3, Spring onions – 5–6 sliced

• Salt and pepper to taste

• Veggies: baby carrots, baby corn, bell peppers, mushrooms, broccoli, water chestnuts

• Soy sauce – 2–3 tsp, Red chili sauce – 2–3 tsp

• Water – ½ cup, Chili flakes – ½ tsp, Mixed herbs – ½ tsp

• Sugar – 1 tsp, Fresh basil leaves – 6–8

• Cornflour solution – 2–3 tbsp

• Garnish: spring onion greens, sesame seeds

Method:

1. Heat oil in a wok, sauté lemongrass, garlic, onions, chilies for 1 min.

2. Add assorted veggies, seasonings, herbs, sauces. Mix well.

3. Add water/stock, cook 2 mins. Thicken with cornflour solution.

4. Finish with sugar/honey, garnish with sesame seeds and spring onion greens. Serve hot.

🍓 Recipe 6: A Hearty Surprise on Valentine’s

A layered dessert of strawberry custard, cream, sponge fingers, rasmalai/rossogulla, custard apple pulp, fruits, nuts, and white chocolate — a sweet surprise with every spoonful.

Ingredients:

• Milk – 500 ml, Sugar to taste

• Custard powder – 2–3 tsp (dissolved in cold milk)

• Fresh cream – ½ cup chilled & sweetened

• Strawberry crush – 2–3 tsp, Fresh strawberries – 4–5 sliced

• Sponge fingers/crumbs – 1 cup

• Rasmalai/Rossogulla – 3–4 sliced

• Custard apple pulp – ½ cup

• White chocolate – ½ cup, Assorted nuts – 2–3 tbsp

• Fresh fruits – 1 cup (pomegranate, kiwi, pears)

Method:

1. Prepare custard: boil milk, add sugar, custard solution. Cook until thick, chill.

2. Mix chilled custard with sweetened cream.

3. In dessert glasses, layer custard mix, sponge fingers, custard apple pulp.

4. Add sliced rasmalai/rossogulla, white chocolate, fruits, nuts, strawberries.

5. Repeat layers, garnish, chill before serving.

Ingredient Ideology | Burger & Slider Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Burger & Slider Fiesta Unveiling The Magic Of Taste In Between The Sheets!

The concept of fast foods and quick-fix meals have become a way of life and for most of us it seems quite comfortable and easy to work with alongside our routines and list of things to do! Burgers and sliders popular trend from the western part of the world have made its way into out kitchens and on our plates for the simple reason they are tasty, easy to assemble and satisfying at the same time suiting all age groups and taste buds.

Here are a few ideas with burgers & sliders for our readers to put together and relish some new flavors and concoctions put together for a pleasing experience.

Recipe-1] CURRIED CHICKEN SLIDERS

Ingredients:

To assemble the burger:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the chicken sliders:

400 gms boneless chicken breasts, sliced

Salt and pepper to taste

1 tsp mustard paste

1 tbsp. oil

1 tsp lime juice

1 tbsp. curry powder or use regular home spice powders

1 tsp butter

2 tsp chopped garlic

2-3 tsp tomato ketchup

½ cup chicken stock/water

¼ cup coconut milk, thick.

1 tbsp. coriander leaves, chopped

Method: Prepare all the ingredients as listed for the chicken slider burger recipe. Start with the chicken pieces, cut them, wash and pat dry, marinate them and keep refrigerated for 20-30 mins. Heat oil and butter in a pan add in the garlic and saute, add in the chicken pieces and cook for 1-2 mins, add in the sauces, seasonings and mix well. Add a little water/stock in order to cook the chicken breasts well on both sides around 8-10 mins, finally add in the thick coconut milk, coriander leaves and few chopped green chilies if desired and reduce it a nice coating texture on the chicken pieces. Remove and keep aside. Assemble the burger now, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked chicken pieces and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-2] MASALA QUINOA VEG SLIDERS

Ingredients:

To assemble the sliders:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the quinoa veg sliders:

2 tsp oil

½ tsp cumin seeds

1 tsp chopped green chilies

1 small onion, chopped

1 cup cooked quinoa

1 cup assorted boiled and mashed mix veggies, carrots, beans & peas.

½ cup mashed boiled potato

Salt and pepper to taste

½ tsp coriander powder

½ tsp red chili powder

½ tsp garam masala powder

½ tsp turmeric powder

½ tsp mixed herbs

½ tsp chili flakes

½ cup bread crumbs to bind

2-3 tbsp. flour for coating.

Oil to fry, deep or shallow

Method: Prepare all the ingredients for the quinoa veg sliders. Start with the cooking of the slider tikki, heat oil and add in the cumin, garlic, onion, chilies, and saute for a minute. Add in the assorted cooked veggies of your choice and salt, powdered spices to taste and mix well. Add in the mashed potato and cooked quinoa, some bread crumbs and combine it all together, remove and cool slightly. Apply little oil on the hands and divide the mixture into 6-8 portions, shape them into round tikkis, coat with a little dry flour if needed and shallow fry/ deep fry and remove. Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked quinoa veg sliders and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-3] CHICKEN MINCE BURGERS

Ingredients:

To assemble the burger:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the mince-meat burgers:

1 cup/ 250 gms chicken mince

2 tsp oil

1 tsp butter

1 tsp garlic, chopped

1 tsp green chilies, chopped

1 small onion, chopped

1 small potato, peeled and chopped

1 tsp maida

1 tsp soya sauce

1 tsp red chili sauce

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

½ cup water

1 tbsp. coriander/parsley leaves, chopped

1 egg, beaten

Method: prepare all the ingredients for the chicken mince burgers. Start by cooking the mince in a pan, heat oil and butter add in the garlic, chilies, onions, saute for a few mins, add in the keema, potatoes, salt, pepper, sauces and maida and cook for 1-2 min. add in little water, cover, simmer and cook for 12-18 mins until all gets well cooked and mixed. Remove and cool. Now add in the egg and mix it well, add parsley/coriander and using a round ladle drop small portions of it on a hot non-stick pan/tava which is greased a little, let the mince patties cook up and hold shape as the egg cooks in the same, turn the sides and get a nice golden color, cook for around 5-7 mins in total and remove. 

Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked chicken mince burger patties and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-4] SEAFOOD SLIDERS

Ingredients:

To assemble the sliders:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the seafood sliders:

500gms boneless fish fillets, Ghol/ Bassa fish etc

For the marination:

2 tsp oil

2 tsp lime juice

Salt and pepper to taste

1 tsp mustard paste

2 tbsp. white wine- optional

1 tsp mixed herbs

½ tsp chili flakes

2 tsp soya sauce

1 tsp red chili sauce

1 tsp roasted crushed fennel seeds

1 tsp roasted crushed flax seeds

To coat the fish:

1 egg beaten

1 cup bread crumbs

½ cup maida

Salt and pepper to taste

Oil to fry

Method: prepare all the ingredients for the sliders as listed. Start with the fish, clean, wash, and pat fry the fish fillets, portion them in such a way so that they are able to sit well in between the burger buns. Apply the marination on the fish and cover, keep refrigerated for 20-30 mins. Remove and coat with seasoned refined flour, then beaten egg and finally with bread crumbs and dust off the excess, chill the fish fillets for 20 mins. Deep fry them in medium hot oil to a nice golden brown color all over in around 4-6 mins of cooking time. Remove and drain off excess oil on a kitchen paper. Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked seafood slider and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-5] TEMPERED MEAT BURGERS

Ingredients:

To assemble the meat burgers:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the meat burgers:

400 gms boneless lamb meat fillets sliced

For the marination:

2 tbsp. oil

1 tbsp. chopped garlic

2 tbsp. white vinegar

2 tsp mustard paste

Salt and pepper to taste

2-3 tbsp. red wine- optional

1 tsp mixed herbs

½ tsp chili flakes

2-3 tsp soya sauce

2-3 tsp red chili sauce

2-3 tsp honey

Method: Prepare all the ingredients for the meat burgers. Start with the preparation of the meat, cut the meat into thin fillets and assemble in a bowl. Apply marination and mix well, cover and keep refrigerated for 45 mins-1 hr. heat a skillet or a grill and grease with a little oil and place the fillets on it, cook the meat on the hot plate/grill turning them occasionally and applying the leftover marination as well to keep the meat juicy as it cooks along. Once the meat is well done or as needed, remove it from the hot grill/pan and keep aside. Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the grilled sliced meat fillets and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Ingredient Ideology | Tri-Colour Foods To Enjoy On Republic Day! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction To 26th January Republic Day:

Republic Day In India, Celebrated On January 26, Commemorates The Adoption Of The Constitution In 1950, Marking The Country's Transition To A Sovereign Republic. The Day Is Significant For Its Historical Ties To The Struggle For Independence. Key Celebrations Include A Grand Parade In New Delhi, The Hoisting Of The National Flag, And Cultural Events Nationwide. Republic Day Reflects India's Commitment To Democracy And The Values Enshrined In Its Constitution, Emphasizing Patriotism And Unity.

Why It Is Celebrated?

Republic Day In India Is Celebrated To Commemorate The Day When The Constitution Of India Came Into Effect On January 26, 1950. This Event Signifies The Country's Transition From A British Colonial Dominion To A Sovereign Republic. The Constitution Replaced The Government Of India Act (1935), Establishing India As A Sovereign, Socialist, Secular, And Democratic Nation. Republic Day Honors The Ideals Of Democracy, Justice, Liberty, And Equality Enshrined In The Indian Constitution and serves as a reminder of the sacrifices made during the struggle for independence.

Recipes Using Tri-Colour For 26th January 2026.

Tri-Colour Salad

Ingredients:

Salad Base:

• 1 Cup Paneer (Indian Cottage Cheese), Cubed

• 2 Cups Iceberg Lettuce, Cubed

• 1 Cup Carrots, Julienned

Dressing:

• 3 Tablespoons Olive Oil

• 2 Tablespoons Lemon Juice

• 1 Teaspoon Dijon Mustard

• Salt And Pepper To Taste

Garnish:

• Fresh Mint Leaves, Chopped (Optional)

Instructions:

1. Cube The Paneer, Cube The Iceberg Lettuce, And Julienne The Carrots.

2. In A Small Bowl, Whisk Together Olive Oil, Lemon Juice, Dijon Mustard, Salt, And Pepper.

3. In A Large Bowl, Combine The Paneer Cubes, Iceberg Lettuce Cubes, And Julienned Carrots.

4. Pour The Dressing Over The Salad Ingredients And Gently Toss To Ensure Even Coating.

5. Sprinkle Chopped Fresh Mint Leaves For A Burst Of Flavour (Optional)

6. Serve The Paneer, Iceberg, And Carrot Salad Immediately As A Delightful And Crunchy Dish.

Cucumber, Carrot, and Mango Salad

Ingredients

• 1 Large Cucumber

• 1 Medium Carrot

• 1 Green Mango

• 1 Small Red Onion, Finely Sliced

• 1 Small Green Chili (Optional), Chopped

• 1 Teaspoon Finely Chopped Coriander Leaves

• 1 Tablespoon Vinegar

• 1 Tablespoon Olive Oil

• Salt

• Pepper

Instructions

1. Peel And Wash Cucumber, Carrot And Mango

2. Pat Dry With A Paper Towel

3. Finely Grate Cucumber, Carrot And Mango

4. In a bowl, Carrot, Mango, Sliced Onion And Chilli

5. Add The Vinegar, Olive Oil, Salt And Pepper To Taste

Tri-Color Puri:

Ingredients:

Orange Puri:

• 1 Cup Semolina (Sooji/Rava)

• 1/2 Cup Carrot Puree

• Water (As Needed For Dough)

• Salt To Taste

White Puri:

• 1 Cup Whole Wheat Flour (Atta)

• Water (As Needed For Dough)

• Salt To Taste

Green Puri:

• 1 Cup Spinach Puree

• 1 Cup Whole Wheat Flour (Atta)

• Water (As Needed For Dough)

• Salt To Taste

• Oil For Frying

Instructions:

1. For Each Colour, Mix The Respective Flour Or Semolina With The Puree (Carrot Or Spinach).

2. Add Water Gradually To Form A Smooth And Pliable Dough.

3. Add Salt To Each Dough For Taste.

4. Divide Each Dough Into Small Portions.

5. Allow The Dough Portions To Rest For At Least 15-20 Minutes.

6. Roll Each Portion Into Small Discs (Puris) Using A Rolling Pin.

7. Heat Oil In A Pan For Frying.

8. Fry The Puris Until They Puff Up And Turn Golden Brown.

9. Arrange The Tri-Colour Puris On A Plate, Representing The Indian Flag's Colours.

Tri-Colour Dumplings:

Ingredients:

• Dumpling Wrapper Dough:

• 1 Cup All-Purpose Flour

• Water (As Needed)

• Pinch Of Salt

• Filling:

• For Simplicity, Use A Common Filling Like Minced Meat Or Vegetable Filling For All Colours.

• Natural Colouring:

• Orange: 1/2 Cup Carrot Puree

• White: Plain Dumpling Dough

• Green: 1/2 Cup Spinach Puree

Instructions:

1. Mix All-Purpose Flour, A Pinch Of Salt, And Water To Form A Smooth Dough.

2. Divide The Dough Into Three Equal Portions.

3. For The Orange Portion, Mix Carrot Puree With One Portion Of The Dough.

4. For The Green Portion, Mix Spinach Puree With Another Portion.

5. Leave The Third Portion As It Is For The White Colour.

6. Roll Out Each Portion Of The Dough Into Thin Circles To Create Wrappers.

7. Place A Spoonful Of The Desired Filling In The Center Of Each Wrapper.

8. Fold And Pleat The Wrappers To Seal The Dumplings.

9. Steam The Dumplings For About 10-12 Minutes Or Until Cooked.

10. Alternatively, Pan-Fry The Dumplings For A Crispy Texture.

11. Arrange The Tri-Colour Dumplings On A Plate, Showcasing The Colours.

12. Serve With Your Favourite Dipping Sauce.

Tri-Colour Peda:

Ingredients:

Base Peda Mixture:

• 1 Cup Khoya (Mawa)

• 1/2 Cup Sweetened Condensed Milk

• 1/4 Cup Powdered Sugar

• 1/4 Teaspoon Cardamom Powder

Natural Colourings:

• Orange: Saffron Strands Soaked In Warm Milk Or Orange Food Colouring

• White: Base Peda Mixture As Is

• Green: Pistachio Paste Or Spinach Puree

Garnish (Optional):

• Chopped Pistachios, Almonds, Or Edible Silver Foil

Instructions:

In A Non-Stick Pan, Cook Khoya, Sweetened Condensed Milk, And Powdered Sugar Over Low Heat Until The Mixture Thickens.

Add Cardamom Powder, Mix Well, And Let It Cool.

Divide The Base Peda Mixture Into Three Equal Parts.

For The Orange Portion, Add Saffron Strands Soaked In Warm Milk Or Orange Food Colouring.

For The Green Portion, Mix In Pistachio Paste Or Spinach Puree.

Take A Small Portion Of Each Coloured Mixture And Shape Them Into Small, Round Pedas.

Arrange The Orange, White, And Green Pedas In A Tricolour Pattern On A Plate.

Garnish With Chopped Pistachios, Almonds, Or Edible Silver Foil For An Added Touch.

Let The Pedas Set In The Refrigerator For A Short While Before Serving.

Tri-Colour Modak:

Ingredients:

• For The Modak Outer Covering:

• 1 Cup Rice Flour

• 1.5 Cups Water

• 1/2 Teaspoon Ghee

• A Pinch Of Salt

• For The Modak Filling:

• 1 Cup Fresh Coconut, Grated

• 3/4 Cup Jaggery, Grated

• 1/2 Teaspoon Cardamom Powder

• 1/4 Cup Chana Dal (Bengal Gram), Roasted And Powdered (Optional)

Natural Colourings:

• Orange: Saffron Strands Soaked In Warm Milk Or Orange Food Colouring

• White: Base Modak Mixture As Is

• Green: Spinach Puree

Instruction:

1. Outer Covering:

2. Boil Water, Ghee, And A Pinch Of Salt.

3. Gradually Add Rice Flour, Stir To Avoid Lumps.

4. Cook Until Dough-Like, Cool, And Knead To A Smooth Texture.

5. Heat Jaggery Until Melted.

6. Add Grated Coconut And Cardamom, Stir.

7. Optionally, Mix In Roasted Chana Dal Powder.

8. Cook Until Thickened, Then Cool.

9. Divide Outer Covering Into Three Parts.

10. Add Colourings -Saffron For Orange, Leave One Part White, And Mix Spinach Puree For Green.

11. Flatten Small Portions Of Each Coloured Dough.

12. Place Coconut-Jaggery Filling In The Center.

13. Gather Edges To Form Modak Shape, Seal.

14. Repeat For Each Colour.

15. Arrange Tri-Colour Modaks On A Plate.

16. Serve These Vibrant Modaks As Prasad Or Enjoy As A Festive Treat.

Conclusion

In Summary, Republic Day In India, Celebrated On January 26th, Commemorates The Adoption Of The Constitution In 1950, Signifying The Country's Transition To A Sovereign Republic. The Tricolor Recipes Not Only Add A Festive Touch But Also Symbolize The Values Of Unity And Diversity. As We Enjoy These Dishes, Let's Reflect On The Sacrifices Made For Independence And The Shared Commitment To Democracy. Happy Republic Day!

Ingredient Ideology l Shakshuka Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy & Versatile

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Ingredient Ideology - Steaming: The Way to Good Health By Dr. Kaviraj Khialani – Celebrity Master Chef

Introduction

Steaming is a method of cooking that uses moist heat. The heat is created by boiling water, which vaporizes into steam. The steam transfers heat to the food and cooks it. Unlike boiling, the food is kept separate from the water and only comes into direct contact with the steam.

Steaming is considered one of the healthiest cooking techniques. It preserves nutrients, requires less water, and is energy efficient due to the excellent heat transfer properties of steam.

History and Techniques

• Ancient steam pits used for cooking have been found in the American Southwest dating back 5,000 years.

• In Japan, glutinous rice is steamed to prepare Mochi rice cakes, while traditional sweets like wagashi often involve steaming dough.

• In Western cooking, steaming is mostly used for vegetables, though seafood like clams are also steamed.

• In Chinese cuisine, steaming is common for seafood and meat dishes such as whole fish, crab, pork spare ribs, and chicken.

Modern steaming can be done using:

• Food steamers (metal, bamboo, or wood)

• Woks with steaming racks

• Microwave steamers

• Specialized steam ovens

Benefits of Steaming

• Retains nutrients and natural flavors

• Produces moist, tender textures

• Requires minimal oil or fat

• Suitable for vegetables, seafood, poultry, and even dough-based dishes like buns and cakes

Healthy Steamed Recipes

Recipe 1: Steamed Veggie Platter

Ingredients

• Carrots – 1 cup, cubed

• French beans – ½ cup, cut

• Green zucchini – ½ cup, cubed

• Yellow zucchini – ½ cup, cubed

• Asparagus – 10–12 pieces, cut

• Cauliflower – 10–12 florets

• Broccoli – 10–12 florets

• Mushrooms – 4–5, cut into halves

• Baby potatoes – 3–4, halved

• Snow peas – 100 g

• Bell peppers (red/green/yellow) – ½ cup, cubed

For the dressing

• Olive oil – 2 tbsp

• Star anise – 1–2

• Garlic – 3–5 cloves

• Mustard paste – ½ tsp

• Soy sauce – 1–2 tsp

• Tomato sauce – 2–3 tsp

• Parsley – 1 tbsp, chopped

• Lime juice – 2–3 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and crushed black pepper – to taste

Method

1. Wash and prepare all vegetables. Soak cauliflower and broccoli in salted vinegar water for 5 minutes, rinse well.

2. Preheat the steamer, add water, and arrange vegetables in compartments. Steam until tender.

3. For the dressing, heat olive oil in a pan, add garlic, star anise, sauces, herbs, and lime juice. Cook for 2–3 minutes.

4. Serve steamed vegetables warm with the dressing.

Recipe 2: Soy Mustard Marinated Chicken

Ingredients

• Chicken (legs/thighs/breast) – 750 g, cut

For the marinade

• Olive oil – 2–3 tbsp

• Mustard paste – 2 tsp

• Lime juice – 2–3 tsp

• Soy sauce – 2–3 tbsp

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• White vinegar – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Celery – 1 stalk, cut

• Bay leaf – 2

• Crushed black peppercorns – 1 tsp

• Salt and pepper – to taste

Method

1. Wash chicken, remove skin if desired. Marinate with all ingredients for 30–45 minutes.

2. Preheat steamer, arrange chicken with shallots, celery, and sweet potatoes. Steam for 15–20 minutes, brushing with marinade occasionally.

3. Thicken leftover marinade with cornflour slurry, serve as sauce.

4. Plate chicken with vegetables, drizzle sauce, and serve hot with bread rolls or wine.

Recipe 3: Steamed Ginger Lime Prawns

Ingredients

• Prawns – 750 g, cleaned, tail-on

For the marinade

• Olive oil – 2 tbsp

• Lime juice – 2–3 tsp

• Ginger – 2–3 tsp, julienned

• Orange segments – ½ cup

• Lemongrass – 3–4 pieces

• Kaffir lime leaves – 3–4

• Thai red chilies – 2–3, slit

• Green chilies – 2–3, slit

• Mustard paste – 1 tsp

• Coriander leaves – 2–3 tbsp, roughly cut

• Sweet lime slices – 3–4

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

To serve with: Lemon garlic butter sauce, dill mayo, or pepper butter sauce.

Method

1. Clean and devein prawns, soak briefly in salted vinegar water, rinse.

2. Mix marinade, coat prawns, refrigerate for 20–30 minutes.

3. Line steamer with banana leaf, arrange prawns, brush with marinade. Steam for 6–8 minutes.

4. Serve hot with choice of sauces.

Recipe 4: Steamed Honey Chili Lime Fish

Ingredients

• Fish fillets – 500–750 g

For the marinade

• Olive oil – 2–3 tsp

• Lime juice – 2–3 tsp

• Lemon zest – 1 tsp

• Lemongrass – 5–8 pieces

• Lemon leaves – 4–5

• Basil leaves – 4–5

• Red chilies – 3–4, slit

• Green chilies – 3–4, slit

• Thai red curry paste – 2–3 tsp

• Honey – 2–3 tsp

• Soy sauce – 2–3 tsp

• Chili vinegar – 2–3 tsp

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

• Fresh herbs – parsley/dill/coriander

Method

1. Marinate fish with all ingredients for 20 minutes.

2. Line steamer with banana leaf, place fish, brush with marinade. Steam for 7–8 minutes.

3. Heat leftover marinade with coconut milk and basil, thicken with cornflour slurry.

4. Serve fish with sauce and steamed rice.

Recipe 5: Citrus Lobster Steamed Delight

Ingredients

• Lobster – 2, meat removed, shells blanched

For the marinade

• Olive oil – 2–3 tbsp

• Lime juice – 2–3 tbsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Cumin seeds – 1 tsp, roasted & crushed

• Curry leaves – 10–12

• Lemongrass – 5–6 pieces

• Lime slices – 4–5

• Red chili flakes – ½ tsp

• Mixed herbs – ½ tsp

• Salt and pepper – to taste

For the sauce

• Butter – ¼ cup

• Garlic – 1 tsp, sliced

• Shallots – 5–7, sliced

• Parsley – 2–3 tbsp, chopped

• Lime juice – 2–3 tbsp

• Cherry tomatoes – 6–8

• White wine – 2–3 tbsp (optional)

• Salt and pepper – to taste

Method

1. Marinate lobster flesh for 30 minutes.

2. Steam lobster for 8–10 minutes, brushing with marinade.

3. Prepare sauce by sautéing garlic, shallots, parsley, lime juice, and cherry tomatoes in butter.

4. Serve lobster with sauce hot.

Recipe 6: Steamed Stuffed Chicken Breasts

Ingredients

• Chicken breasts – 500–750 g, 3–5 pieces

For the marinade

• Olive oil – ¼ cup

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Honey – 2–3 tsp

• Brown sugar – 2–3 tsp

• Red chili sauce – 2 tsp

• Capsico sauce – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and pepper – to taste

For the stuffing

• Mashed potatoes – 2–3 cups

• Garlic – 2 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 1 tsp, chopped

• Green peas – 1 cup, boiled

• Grated cheese – ½ cup

• Black & green olives – 2 tbsp each, sliced

• Parsley/coriander – 2 tbsp, chopped

• Mixed herbs – ½ tsp

• Garam masala – ½ tsp

• Salt and pepper – to taste

For the sauce

• Mayonnaise – 1 cup

• Cream cheese – 2–3 tsp

• Olive oil – 2 tsp

• Curry leaves – 10–12

• Slit red chilies – 2–3

• Shallots – 2–3 tbsp, sliced

• Coriander leaves – 2 tbsp, chopped

• Lime juice – 2 tsp

• Peanut butter – 2 tsp

• Assorted seeds – 2 tsp (pumpkin, sunflower, flax)

Method

1. Prepare chicken breasts by slitting open and marinating inside and out.

2. Cook stuffing ingredients in oil for 3–4 minutes, add cheese, cool, and fill chicken breasts. Seal and refrigerate for 20 minutes.

3. Mix sauce ingredients, chill for 20 minutes.

4. Steam stuffed chicken for 20–25 minutes.

5. Slice breasts to reveal stuffing, serve with chilled sauce.

Conclusion

Steaming is a versatile, nutrient-preserving, and health-conscious cooking method. From vegetables to seafood and poultry, it offers endless possibilities for creating delicious, wholesome meals. With the right marinades and accompaniments, steamed dishes can be both flavorful and satisfying, making steaming a true way to good health.

Ingredient Ideology - Soy Milk Delights To Good Health By: Dr. Kaviraj Khialani – Celebrity Master Chef.

These days we come across a lot of conversations among people with regards to choosing the right milk and getting away from animal-based products to an extent it has been observed that many are moving towards the other options now easily available and in fact offering the same or even better amount of nutrition benefits to our body, while most of us have had a habit of having a glass of milk a day it’s a good change switching over to soy milk!

Soy milk is one of the plant based healthy and nutritious ingredient produced by soaking & grinding soy beans, bringing the mix to a boil and then filtering out the particulates and this is how it emerges and further it is a stable emulsion of oil, water & protein. 

I often come across queries where people tend to ask if soy milk is a good option in our daily life with regards to culinary and international cooking in various recipes etc, and does it kind of give out the similar output as the regular milk would do?

The concept is pretty simple before we adapt to any change we need to first fully accept change! that is how life becomes 80% easy and for the rest 20% keep exploring is the way of life. Recently I also enjoyed a cuppa of turmeric latte made with soy milk and it was simply awesome!

Some people also always had a concern about its little pre-dominant taste and flavor, it is easy to overcome that as well with a few tricks in the kitchen by adding our spices, herbs and natural ingredients it just works fine.

The original form of soy milk is a natural byproduct of the manufacture of tofu. Being a part of plant based commodity soy milk is also naturally low in saturated fats and cholesterol free, which means that it is a great option to substitute regular milk for weight management systems all the way great up to the heart & its care.

Soy contains all the nine essential amino acids/fatty acids while being a fantastic source soy milk is also high in protein and has a perfect balance of fats and carbohydrates as a part of its composition. Soy milk also happens to be a great source of essential vitamins and minerals needed by us including Vitamin –A, Vitamin B-12 & Potassium which are required by us as a part of dietary requirements.

While some have tried it once or twice as a part of experiment and 

Health Benefits of Soy Milk:

• Soy milk is beneficial and aids in maintaining optimal blood pressure in diabetic patients.

• Soy milk is considered good for improving cardio- vascular health.

• Soy milk is an instant energy booster and good for bones.

• It is also regarded as an excellent weight loss supplement.

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

• Though it is not very high in calcium levels which is why we fortify soy milk based products & it does help us in constipation issues since it is light and easy to digest.

• Soy milk is low in sugar and fat content as compared to regular cow milk.

• Soy milk is full of fiber and gives us a feeling of fullness for a longer time also helps curb hunger pangs.

Culinary Uses of Soy Milk:

• Besides having a glass full of this great milk I personally found it to be very useful in a number of ways from using it in health shakes and smoothies. It just blends itself and emulsifies beautifully into whatever healthy stuff comes its way in the blender. 

• Soy milk after a little careful application and thought did work fairly well in a number of desserts and sweet dishes as well from the custards to the soufflé mixes, the chilled and set options to the softy versions.

• A brown rice phirni with jaggery, cinnamon and soy milk was one variation to the real phirni which turned out nice.

• Soy milk with oat meal and little vegan butter worked well for making a sauce for a baked dish to replace the white sauce.

• Adding it to vegan cake mixes, cookies and even breads worked well in terms of color, flavor after being baked.

• We also have recipes which have been including curd, ice-creams etc being made as well from soy milk which is truly worth a try.

• Stews with soy milk turn to be delicate in texture and intense in flavors as well, a mix veg variety with a little cinnamon and coconut cream just makes it a wow factor.

• Health shakes and smoothie concepts have always been top of the charts for many of us when it comes to soy milk, a few good varieties would be the power packed dates with soy and little spice element attached, or the superfood avocado as well goes well into a smoothie concept with a little chia or sunflower seeds etc.

Here are a couple of recipes with soy milk which am sure all of you would love trying at your end, they are simple, varied at the same time there is a health element attached to all of them.

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

Nuts of your choice- Almonds, Pista, Cashews- 1 tbsp. chopped

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

2. Combine the soy milk, date puree, a sliced banana for some more flavor, add in the nuts, honey, cinnamon powder.

3. Blend it all into a smooth mixture, check for taste and flavor.

4. Serve in a tall glass, garnish with fresh herbs/seeds as desired.

Chefs Variations:

Try the same shake with a combination of banana, chickoo and soy together along with a few slivered almonds and raisins.

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

2. Peel the avocado, remove the stone and use the flesh part.

3. In a blender jar, combine together all the ingredients

4. Run the mixer to blend all very well, to a smooth texture.

5. Pour the healthy shake into a tall glass, garnish with fresh mint/ nuts/ any seeds like flax seeds or assorted chia/ pumpkin etc.

Serve chilled.

Chefs Variations:

Try the same health drink with additions like berries/ walnuts/ papaya instead of avocado, pine nuts in place of cashews.

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

Brown bread- 2 to 3 slices/leftover bread/cake/croissants.

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

Sliced assorted fruits- banana/ chickoo/ apples-1cup

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Warm the soy milk in a saucepan, add jaggery, turmeric, cinnamon stick and stir it well for few mins on a low flame, turn off the flame and add in a little peanut butter and mix.

3. In a baking dish, place the bread cut into small pieces, add a little butter/ vegan butter or almond/cashew butter if desired.

4. Pour the warm soy milk mixture with all the goodies loaded in it and evenly spread all over the dish.

5. Pre-heat an oven at 160 degrees Celsius for 10 mins, cover this baking dish with aluminum foil and bake for 15 to 18 mins.

6. Serve the pudding warm with tea/coffee or at the end of a light meal.

Chefs Variations: Try using leftover brownies as well the same way, also various fruits of your choice can be added tinned or fresh pineapple cubes, dates, pears stewed in a little cinnamon and jaggery syrup taste good too. It is also a good idea to use a little vegan cheese in this pudding, spread a little of it on the bread slices and then use them in the pudding.

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Brief about the writer:

Dr. Kaviraj Khialani – celebrity master chef is a gold medalist and winner of several national awards and global recognitions having specialization in over 33 international cuisines he is also known as a Culinary Guru in India and Overseas. With over 21 plus years of experience with various sectors associated with hospitality like hotels, airlines, television and print media and also education field and is a well-known academician. A food designer, author, writer and consultant to food companies and f & b industry he loves to share his knowledge and has been featured in over 30 global publications so far.

Ingredient Ideology! The Amla Trivia : Goodness Of Gooseberries By: Dr. Kaviraj Khialani- Celebrity Master Chef

Amla also known as Indian Gooseberries or Amalaki in Sanskrit which means “Nectar of Life” in Ayurveda is a fruit that has long been revered in India as a nutritive tonic and beneficial ingredient. Amla are small round berries with a light pastel green skin translucent to look at making it appear as if it is segmented and in the center of the berry lies a hexagonal shaped stone with six small seeds. Indian gooseberry grows on trees found in the wild and cultivated in various parts of our country today. 

Amla is said to possess five of the tastes sour, bitter, pungent, astringent, sweet although sour is the dominating one. The berry is one of the three fruits in the Ayurvedic preparation which forms triphala and is a base for the rejuvenating formulae for a chavanprash consumed by many of us to boost our immunity and more. The marble like berries are not only used in variety of recipes but also highly referred and used in medicinal properties too in healing and treatment under Ayurveda.

Amla can be eaten fresh as it is though a light sprinkling of salt does make the bitterness and sourness a bit better as a mouthfeel to adapt to in for starters and at times we also soak it in a little salted water before cooking it since it reduced the pungency to an extent. Traditionally Amla has been used in India for making pickles and chutneys since it has both a dual sweet and sour application in our recipes of indian kitchens. Amla murabba is a popular sweet preservative served with hot puries as a breakfast dish as well in various parts of India. Amla can also be baked into tarts or juice as we all know being popular to be had on its own or to flavor vinegars and marmalades. 

Amla juice with honey or jaggery can be enjoyed as a refreshing healthy shot of goodness for our overall well-being. Dried Amla powder sprinkled onto our fruit salads. Ayurveda also says that Amla can help us balance the three Doshas namely kapha, vata and pitta thereby eliminating the underlying cause of many diseases. Amla holds a lot of religious significance too during the holy month of Karthik according to Hindu mythology the Amla tree is said to be germinated from the tears of lord brahma.

 These days Amla is available around us all year round which makes it more easy to include it in our daily dietary routines to help us stay fit.

Here are a few Health Benefits of AMLA:

1. Amla is said to be a complete powerhouse of essential nutrients for our body.

2. Amla improves our immunity levels and protects our body against any possible infections.

3. Amla is rich in vitamin- c and helps in de-toxification of our body.

4. Amla is also a rich anti-oxidant and eliminates toxins and improves body metabolism.

5. Amla helps reduce inflammation and is good for the eyes, hair, mental functioning and skin.

6. Amla is also considered for weight loss and weight.

7. Amla is also known to have anti-aging properties, helps in digestion and also lowers cholesterol levels.

Let us check on 10 uses of Amla in our kitchens:

1. Amla in making our classic style indian pickle.

2. Amla in an authentic sweet form called as Murabba.

3. Amla as a healthy drink with ginger, honey, lime as shots.

4. Amla in the form of condiments like chutney.

5. Amla as dehydrated form or powdered forms.

6. Amla infused water to be had as detox fluid.

7. Amla in the form of a tempered rice preparation.

8. Amla can also be prepared in curries or subzis, methi-Amla combination or Achari Amla ka tadka as a vegetable format.

9. Amla also finds its way in the form of Jams & candies too.

10. Amla as a snack option is good as Pudina-Amla aur chukandar ki tikki, as a side dish as a Amla- Anar ka Raita.

Here are a few recipes with The Indian Gooseberries- AMLA:

Recipe-1] AMLA GAJRELA RAITA

Ingredients:

Amla- 3-4 no cut and de-seed and boil/steam for 4-5 mins and cut into small pieces.

Carrot-1 med sized, peeled and grated.

Fresh grated coconut

Green chili- 1 no cut into small pieces.

Curd- 2 cups, beaten.

Salt to taste

Sugar if needed.

Mint leaves- 10-12 no

Coriander leaves- 2 tbsp.

For the tempering on the raita:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Curry leaves- 10-12 no

Hing- 1 pinch

Cumin seeds-1/2 tsp

White sesame seeds-1/2 tsp

Method:

1. Prepare all the ingredients for the Amla raita.

2. In a mixing bowl combine the beaten curd, add salt and sugar to taste if needed.

3. Add in the grated carrots and steamed/boiled Amla pieces, green chili, coconut mint and coriander leaves and mix well.

4. Heat oil in a tadka pan and splutter-crackle the tempering ingredients for a few seconds and pour it into the raita, give it a nice mix and chill the raita for 20-25 mins and serve, to variate the raita further one can also add almonds, walnuts or raisins as well, we can also add flax seeds, pumpkin seeds etc to add a crunch to the raita.

Recipe-2] AMLA KA ANOKHA ANDAZ

Ingredients:

Amla- 10-12 no.

Ingredients for making the Amla pickle masala:

Kashmiri red chili powder- 1 tsp

Salt- ½ tsp

Mustard seeds- ½ tsp

Jaggery-2 tbsp. grated

Turmeric powder-1/4 tsp

Fenugreek seeds-1/2 tsp

Hing-1 pinch

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Sesame oil/ regular oil- ¼ cup

Method:

1. To prepare the Amla achar firstly wash them well and prick it well with a fork and allow to remain in a sieve or colander for 15 mins and steam it over boiling water for 12-15 mins, there is an option of removing the seeds once steamed and cut into wedges.

2. On a tava lightly roast the fenugreek seeds, fennel seeds cumin seeds, mustard seeds, and once cooled prepare a fine dry powder of the same and keep aside.

3. In a mixing bowl, combine together the spice powders and all other spices and salt into the steamed Amla mix them all up very well.

4. Add in the soft grated jaggery and mix it into the jaggery mixture, now heat up the oil separately to smoking point and pour it over the Amla pickle and mix well, cover it and keep it in the fridge and shake the bottle occasionally and start using it from the 3rd day from day of preparation.

Recipe-3] MASALEDAAR AMLA

Ingredients:

Amla- 10-12 no cut into halves and stone removed.

Oil- 2 tsp 

Ghee- 2 tsp

Hing-1/4 tsp

Ajwain-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds- ½ tsp

Ginger- 1 tbsp. chopped

Green chili-1 tsp chop

Red chili-1 no shredded.

Onion- 1 small chopped

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Tamarind pulp-2 tsp or as per taste

Jaggery- 2-3 tsp or as per taste.

Salt to taste

Coriander leaves-2 tbsp. chopped.

Roasted crushed peanuts-1 tbsp. optional.

Method:

1. Prepare all the ingredients for the masaledaar Amla recipe.

2. Heat oil and ghee in a kadai and add in the hing, ajwain, ginger, onion and the seeds and allow to splutter for a few seconds, add in the cut Amla pieces which have been boiled in water with a little turmeric for 8-10 mins, remove the seed or stone from the Amla and cut into wedges.

3. Add in the green and red chili, the powdered spices, jaggery, salt, tamarind paste and little warm water as needed in order to get it all together. 

4. Cook this mixture on a low flame for 3-4 mins until jaggery is well dissolved and blended into the Amla subzi, I also like to add a tbsp. full of roasted crushed peanuts into this recipe for a crunch.

5. Check for balance of salt, sweetness and sourness and fine tune it, add a nice helping of fresh coriander leaves and serve the subzi with hot phulkas, rotis, with some fresh cut salad and a bowl of curd or raita.

Recipe- 4] TADKEWALA AMLA RICE

Ingredients:

Rice- 2 cups cooked- white or brown- boiled/ pre-cooked.

Oil- 2 tsp

Ghee- 2 tsp

Amla- 4- 5 pieces.

Jaggery- 2 tsp grated or as per taste.

Hing- ¼ tsp

Mustard seeds- ½ tsp

Split urad dal-1 tsp

Split Bengal gram-1 tsp

Cumin seeds-1/2 tsp

Red chilies-2 no slit

Green chili- 2 no slit

Curry leaves- 4-5 no

Turmeric powder-1/2 tsp

Salt to taste

Coriander leaves- 2 tbsp. chopped

Fresh desiccated coconut-2 tbsp.

Fried sliced cashews- 2 tsp.

Method:

1. Prepare all the ingredients for the Tadkewala Amla rice.

2. Heat oil and ghee in a kadai and add in the hing, red and green chilies and add in the split grams and other seeds for the tempering allow them to crackle and splutter for a few seconds, also add in the curry leaves.

3. Add in little water to prevent burning followed by the pre-cooked and boiled Amla wedges or cubes without the stone and seeds, add in the fresh coconut, powdered spices, salt and jaggery to taste in order to balance the Amla sourness and cook for 3-4 mins.

4. Now add in the cooked rice white or brown rice can be used as well give it a nice toss with the Amla, allow to cook for 2-3 mins and add in coriander leaves, nuts and seeds of your choice for garnish and serve hot with a bowl of curd, papad and pickle.

Recipe-5] AMLA KA COOLER

Ingredients

Amla- 5-6 no.

Sugar syrup/Jaggery syrup or powder/Organic Honey- any one sweetener can be used avoid sugar if possible, try coconut sugar.

Mint leaves- 10-12 no.

Roasted crushed jeera powder- ½ tsp.

Green cardamom powder-1 pinch optional.

Black salt-1/2 tsp or pink salt may be used.

Water and ice cubes as needed

Lemon juice-1 tsp.

Ginger- 1 tbsp. juice.

Method:

1. Assemble all the ingredients for the Amla cooler recipe.

2. Wash and cut the Amla remove the stone and seeds and cut into wedges. Using a mixer jar combine together the Amla, water approx. 1 cup, few mint leaves, roasted crushed jeera, black or pink salt and give it a nice blend.

3. Remove into a mixing bowl, add in the sweetener of your choice as per taste and mix well, add a dash of lime juice and ginger juice to balance it.

4. Place the mint leaves in your serving glasses and pour this nutritive and refreshing Amla cooler and serve it immediately.

Ingredient Ideology | Continental Chicken Delicacies By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Food and its traditional heritage from various parts of the globe is an absolute pleasure to try and especially when it comes to french cuisine it has been the pioneer and the very first one to set standards of taste and flavor with minimal use of ingredients yet creating world famous delicacies to entice the palates of a number of food connoisseurs.

Continental cooking is not only adaptable, easy to do but also full of flavors which are masked by over spicing and confusing the real taste of the ingredients which usually is preferred by those who look for simplicity and clarity on what is must be on the plate. The choicest use of herbs, seasonings, wines and other basic ingredients have been there among us since a long time now and we must try indulging into these recipes too for a change!

Do try out these chicken recipes with variations for the vegetarians as well with a twist of taste and a continental finesse attached:

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

1 tsp Fresh thyme/ parsley as available can be used for more flavor.

Method: cut, clean, wash and pat dry the chicken thighs/drumsticks as being used. Ideally the cuts of chicken are used with the skin and bone on which can be a matter of choice. In a mixing bowl add little oil and mustard paste, salt, pepper, herbs, wine and mix well. Add the chicken pieces and mix well in the marination and keep refrigerated for 20-30 mins. Meanwhile prepare chicken stock using either chicken bones with some onion, carrot, celery, bay leaves and peppercorns steeped in water and simmered for around 20-25 mins or else we can also use the readily available chicken stock cubes as well 1-2 cubes should be good if being used. Heat oil and butter in a pan and saute the garlic, onions, add in the bay leaves and peppercorns followed by the marinated chicken pieces and saute it all for 2-3 mins, add the flour and saute for 30 seconds, add in the stock or cubes plus water enough to cover the chicken pieces in the pan. Cover and cook for 6-8 mins on a medium flame. Add in the capsicums and cook for another 5-8 mins until just done. Add fresh herbs like parsley etc and serve the preparation with warm bread rolls and butter.

*Chefs Variations: the same recipe can be done using paneer, tofu, soy chunks in combination with fresh veggies like carrots, sweet potatoes, pumpkin, beans, zucchini etc. using wine is also optional when we do it veg.

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

2 tbsp. saffron solution soaked in ¼ cup warm water/milk using around 6-8 strands of saffron.

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

1 egg yolk mixed with 3 tbsp. fresh cream to be used to finish off the sauce.

Micro-greens/ sliced pistachios/slivered almonds etc for garnish.

Method: prepare the chicken cuts and in a mixing bowl apply a basic marination of oil, salt, pepper, mixed herbs some white wine and mix well keep refrigerated for 20-30 mins. Heat oil and butter in a pan and saute the spices and garlic, onions until translucent for 1-2 mins. Add in the chicken pieces and saute them on a high flame for a minute and add in the flour cook for 30 seconds, add in the stock and allow the chicken to cover up and cook for 10-12 mins on a medium flame. Add in some more seasonings to taste and reduce the flame to low and then slowly add in the egg yolk and cream mixture and very slowly blend it into the chicken and the gravy, also add in the saffron solution and cook on a low flame for 3-4 mins more. Finally check for taste add garnishes as desired and enjoy this recipe with steamed rice or french bread.

*Chefs Variations: for the veg options in this case I recommend to use veg cutlets which can be prepared using carrots, beans, potatoes, yam or sweet potato as well, shallow fry them and top it up with the saffron cream sauce, avoid the egg in the final touch to the sauce and serve.

Recipe-3] SAUTE CHICKEN MADAGASKAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

Method: clean, wash and pat dry the chicken pieces as being used and ideally we make it with the skin on for more flavor and taste. Prepare a basic marination with a little oil, mustard paste, salt, pepper, few herbs and wine and apply on the chicken pieces and keep in the fridge for 20 mins. Heat little oil and butter in a pan add in the bay leaves, peppercorns, garlic, onions and saute until lightly browned, add in the chicken pieces and lightly brown them as well in the pan and then add celery, flour and cook for 30 seconds followed by the tomato puree, carrots and potatoes some more seasonings and herbs to taste along with sliced sausages and stock/water enough to level up the chicken and veggies and cover, simmer for 18-20 mins. Check for taste and adjust accordingly and serve hot garnished with fresh herbs, this recipe goes well with a onion pilaf rice or steamed herbed bread rolls or garlic bread.

*Chefs Variations: to prepare this recipe in the veg option I tried the same with grilled tofu slices, sliced baked sweet potatoes, cottage cheese cutlets can be served with this sauce as well, also using assorted veggies like broccoli, shitake mushrooms, water chestnuts, bamboo shoots, sprouts and pumpkin the same recipe turns out well.

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

Method: prepare the chicken breast pieces slit them horizontally open to create a pocket and apply the marination as mentioned and keep refrigerated for 20 mins. Meantime combine together the ingredients for the stuffing and place it inside the slit chicken breast pieces and place it on a greased baking tray and cook it in the oven for 15-18 mins at 160 degrees Celsius and remove, keep aside. To prepare the sauce heat oil and butter in a pan add in the sliced onions and brown them to a nutty golden color, add in the garlic and herbs and saute for a few seconds, add some refined flour, cook for 30 seconds add in the chicken stock or water and thicken up the sauce a little. For plating the recipe arrange the stuffed chicken breasts on the dinner plate and top with some caramelized onion sauce and place some buttered vegetables like potatoes, carrots, blanched beans on the side and serve it as a main course with some freshly baked bread.

*Chefs Variations: the similar concept of stuffing works with egg plants as well, try sandwiching marinated sliced eggplants with the same recipe and cook them in the oven and top it with the same sauce for a different taste. Also we can stuff variety of vegetables like scooped out zucchini cups, sweet potato boats can be prepared and stuffed the same way too.

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

750gms-1 kg chicken pieces assorted cuts could be used.

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

Method: prepare the chicken cuts ideally use boneless pieces which can be slit open as desired for the recipe and apply the marination and keep refrigerated for 20 mins. In a pan saute the ingredients for the stuffing and cook for 2-3 mins and remove cool. Stuff the chicken pieces with the spinach filling and place the chicken pieces on a bed of white sauce in a baking dish. Pre-heat the oven to 180 degrees Celsius and bake the chicken recipe for 12- 18 mins or until well done. Remove and top with fresh herbs and cherry tomatoes and serve hot with sliced multi-grain bread/ brown bread/ oatmeal bread etc.

*Chef’s Variations: I would suggest to prepare this recipe with cottage cheese sliced sandwiched with the spinach filling and bake it the same way cover with an aluminum foil in order to prevent the cottage cheese getting very tough with the oven temperature. Also we can try slicing assorted veggies like bottle gourd, pumpkin slices, par boiled sweet potato slices etc to add more variety into this recipe.

Ingredient Ideology | Scrumptious Sandwiches To Savour…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Sandwich is one of the concepts which dates back in history where a famous British statesman named John Montagu also known as the 4th earl of sandwich and had a passion for gambling once put across his request to his server at a casino to assist him putting together the parts of the contents of his platter in the form of assembling them in between two slices of bread which made him concentrate on his cards and was much convenient in enjoying his put together bite. It is since then sandwiches have seen much development happening in its ingredients, breads, spreads, fillings, toppings and garnishes.

While some sandwiches are hot, some are cold, there are also small bite sized open sandwiches called canapes which are also known as Zakuskies in Russia. From the veg to the eggs, diary, poultry, meat, seafood, charcuterie products like ham, sausages, bacon and now even vegan & keto diet varieties of sandwiches are truly a foodie’s delight!

Here are a few interesting ideas with Sandwiches.

Recipe-1] TRIO HERBED TOMATO- SPINACH SANDWICH

Ingredients

4-6 slices of white/brown bread/multi-grain loaf.

2 tsp olive oil.

1 tsp chopped garlic.

1 small onion sliced.

½ bunch spinach cleaned and blanch the leaves & refresh.

Salt and crushed black pepper to taste.

½ tsp mustard paste.

1-2 tbsp. butter.

1- 2 tomatoes sliced and de-seeded.

¼ cup cheese grated- processed/parmesan cheese.

10-12 no fresh basil leaves.

½ tsp chili flakes.

To serve with:

Tossed salad/ chips/ tomato ketchup/ dips.

Method:

Pre-prep all the ingredients for the sandwich, slightly toast the bread slices and then cool, apply a spread of butter and mustard paste on the bread slices. In a separate pan, saute the garlic in olive oil and add in the blanched spinach leaves, add salt and pepper to taste, cook for 2 mins and remove, cool. Place the tomato slices, basil leaves, saute spinach, cheese and chili flakes in between the two slices of bread. Pre-heat the sandwich griller or toaster and once the desired color and texture is achieved, cut into triangles and serve hot with accompaniments.

Recipe-2] COWBOY’S PASSION TANGY CORN SANDWICH

Ingredients

4-6 slices of white bread/ brown bread/ herbed bread. 

2 tsp peanut butter.

1 tsp oil.

1 tsp garlic- chopped.

Salt and pepper to taste.

1 cup American sweetcorn, boiled.

½ cup green/red capsicums, cut into small cubes.

½ tsp mixed herbs.

½ tsp chili flakes.

2 tsp tomato ketchup

2 tbsp. grated cheese

2-3 sliced black/green olives.

1 tsp parsley, chopped.

Method:

Pre-prep all the ingredients for the sandwich. Heat oil in a pan saute the garlic, onion, corn and capsicums for 2-3 mins. Turn off the flame add in the grated cheese, salt, pepper, herbs & chili flakes, olives, parsley and mix well and allow to cool. Separately mix together the peanut butter and tomato ketchup into a smooth spread to apply on the bread slices. To assemble the sandwich, apply butter on one slice and the peanut tomato spread on the other slice, place the corn- capsicum-cheese mixture cover and place the sandwich on the hot griller/toaster or hot plate and cook well on both sides, serve hot.

Recipe-3] THE LAYERED PERSONA SANDWICH

Ingredients

4-6 slices of bread-white/brown/ multi-grain 

2 tsp butter

2 tsp mayonnaise

Salt and pepper to taste

1 cup assorted lettuce leaves.

1 red ripe tomato, sliced

1 ripe avocado- peeled, stones and sliced.

2 tbsp. cream cheese.

2 no chicken breasts, boiled/grilled and sliced.

2 no boiled eggs sliced.

2-3 no jalapenos- sliced.

8-10 no fresh basil leaves.

Method:

Pre-prep all the ingredients for the sandwich. Slightly toast the slices of bread on both sides and apply a spread of butter and mayonnaise. Assemble a few lettuce leaves, few slices of boiled eggs, sliced avocado with a little cream cheese over it, tomato slices, jalapenos, sliced cooked chicken breasts, we can also alternate with slices of ham and salami or bacon as well. Place a few basil leaves as well in between the layers. Once the sandwiches are set lightly brush them with melted butter on the surface and place them on a hot griddle/pan and heat on both sides for a couple of minutes, cut and serve with ketchup and chips.

Recipe-4] CHICKEN MAYO CROISSANT SANDWICH

Ingredients:

3-4 no plain or cheese croissants- slice them open horizontally.

For the filling:

½ cup mayonnaise or hung curd could also be substituted.

½ cup boiled chopped or shredded chicken.

2 no cubes of hard boiled eggs-optional.

Salt and pepper to taste

2-3 cheese slices –optional

¼ cup shredded cabbage- white or purple

Lettuce leaves- as needed to place in the sandwich.

4-5 no slices of cucumber

4-5 no sliced tomatoes.

3-4 no sliced olives- black or green.

Method:

Assemble all the ingredients for the tasty croissant stuffed sandwich. Slit the croissants and keep aside, in a mixing bowl combine together the mayonnaise with the boiled chicken, add in some diced boiled eggs as well if desired, add in seasonings, cabbage and few olives and mix well. Place the crispy lettuce leaves inside the croissant followed by sliced cucumbers, the mayo chicken filling, cheese slices, tomato slices and finally close the croissant lightly secure with a toothpick if needed and serve it at room temperature.

Recipe-5] TUNA – POTATO & OLIVE CREAM CHEESE SANDWICH

Ingredients:

4-6 slices brown/multi-grain bread

½ cup mayonnaise

Salt and pepper to taste

½ tsp mustard paste

2-3 tbsp. sliced black/green olives

½ can tuna fish tin, oil or water to be drained off completely.

1 no boiled peeled cubed potato

2 tsp cream cheese/ feta cheese

½ tsp chili flakes

½ tsp mixed herbs

½ cup lettuce leaves

3-4 no cherry tomatoes or tomato slices

2-3 jalapeno peppers sliced.

4-5 slices of cucumber

1 small onion sliced.

Method:

Assemble and pre-prep all the ingredients for the tuna potato sandwich. Slightly toast the bread slices first, apply a little butter on them and keep aside. In a mixing bowl combine together the tuna fish with boiled cubes of potato into mayonnaise, mustard paste, seasonings, herbs, chili flakes to taste and mix well. Place this filling with cucumber, tomato, jalapenos, onions, olives, cream cheese in between two slices of buttered toasts and secure them in place. Cut the sandwiches into fancy shapes and assemble them on a serving plate or platter and serve with a bowl of tossed salad or a healthy shake to go along.

Recipe-6] PEPPERY COTTAGE CHEESE SANDWICH

Ingredients:

4-6 slices of white/brown bread

For the filling:

2 tsp oil

1 cup paneer grated

1 small onion chopped

½ chopped green capsicum

1 green chili chopped

Salt and pepper to taste

½ tsp chaat masala

1 tsp schezuan sauce

2 tsp tomato ketchup

2 tsp grated cheese

½ cup lettuce leaves

2 tbsp. butter to apply on the bread slices.

Method:

Apply a little butter on the sliced bread and keep aside. Heat oil in a pan and saute the onions add in the chili and capsicums followed by the grated paneer. Add in the seasonings, sauces to taste and give it a nice mix for a couple of mins on a medium flame. Remove from the flame and allow to cool completely and now add cheese and mix. Finally, to assemble the sandwiches place a little lettuce leaves on the buttered bread, place the prepared spicy and tangy paneer filling and secure the sandwiches. Heat a tava/ oven and slightly toast the sandwich on both sides and serve hot with assorted dips and sauces/a bowl of freshly tossed sprout salad goes well too.

Ingredient Ideology | Yummy Recipes Using Purple Cabbage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanin’s and kaempferol. In fact, it often contains higher amounts of these than green cabbage. While it is also addressed as red cabbage, Red cabbage is a nutrient-rich, cruciferous, or Brassica vegetable that's related to cauliflower and kale. It's sometimes called purple cabbage since its leaves are a dark purple-reddish color. Red cabbage typically is a little smaller and denser than green cabbage, and has a more peppery taste.

Some people wonder what is so special about this cabbage? And the very prompt reply to that implies that It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes, while The purple color in red cabbage comes from a class of pigment molecules called anthocyanin’s. It turns out that anthocyanin’s are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries.

Purple cabbage can also be roasted or sautéed with meats or beans, or it can be shredded and used as a nutrient-rich garnish for soups, salads, and warm dishes. It also offers an antioxidant-rich and visually appealing alternative to green cabbage in coleslaw or sauerkraut, or it can be fermented to make kimchi. While it remains easy to adapt into our diets and cooking in a number of ways Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.

Here are a few health benefits of Purple Cabbage:

1. Purple cabbage is regarded as good for our skin and it also protects us against radiation.

2. Purple cabbage is also good for the brain health and also takes good care of our bone health and wellness, hence it should be consumed.

3.Purple cabbage is helps in weight loss, in digestion as well. It is also considered beneficial since it regulates our blood pressure.

4.Purple cabbage is also good for us since it has a good quantity of water present in it, besides it also prevents constipation and also prevents acne.

5.Purple cabbage is also a good detoxifying ingredient in addition to that it is also good for eye health and vision.

Here are a few of my favorite ways with Purple Cabbage:

Recipe-1] VEGGIE SPROUT CABBAGE ROLLS

Ingredients:

Purple / red cabbage leaves- 150- 200 gms, cleaned.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Beansprouts-1 cup, steamed

Mushrooms- 1 cup, sliced

Boiled and crushed sweet corn-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Tomato sauce- 2-3 tsp

Grated cheese- 2-3 tbsp.

Chopped parsley-2-3 tsp

Schezuan sauce- 2-3 tsp

Method:

1. Prepare all the ingredients for the cabbage rolls.

2. Clean up the leaves, sort them out and wash them well, place them in a hot water steamer for 2-3 mins and remove, place them in chilled water, since we may need to trim the leaves a little before rolling.

3. Once the ingredients for the stuffing are ready, heat oil and butter in a pan saute the garlic, onions for a few seconds, add in the mushrooms, corn, beansprouts, saute them add in salt, pepper, herbs, chili flakes, cook for 2 mins.

4. Add in the tomato sauce, schezuan sauce, and cook the mixture for 2-3 mins, turn off add in the parsley, cheese and mix lightly. Place the stuffing in between the steamed cabbage rolls, secure them well and roll up, place them back into the steamer and steam them for 2-3 mins more.

5. Serve the stuffed purple cabbage leaves with an assortment of dips, sauces, chutneys, spreads etc and enjoy it like a starter/ snack.

Recipe-2] VITAMIN ENRICHED CABBAGE TOSSED SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ cos lettuce- 2 cups

For the body of the dressing:

Purple cabbage-1 cup shredded

Orange segments- ½ cup cleaned

Apple/ pears- ½ cup cubed

California grapes- ½ cup

Shallots- 4-5 no, sliced

Boiled sweet potato cubes- ½ cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Mustard paste-1 tsp

Honey-1 tsp

Chaat masala- ¼ tsp

Lime juice- 2 tbsp.

Fresh squeeze of orange-1/4 cup

Fresh parsley- 2 tsp chopped

Crushed black pepper-1/2 tsp

Flax seeds/ pumpkin seeds – 1 tsp

For the garnish of the salad:

Almond flakes- 2-3 tsp

Cashews- 2-3 tsp 

Fresh basil leaves- -5-6 no

Microgreens- ¼ cup

Cherry tomatoes-3-4 no cut 1 x 2

Pineapple cubes- ½ cup

Method:

1. Prepare all the four parts of the salad and keep them chilled.

2. Arrange the bed of lettuce leaves of your choice on a serving plate/ platter and proceed with the next step.

3. In a mixing jar combine together the ingredients for the dressing as listed and give it a nice shake and stir well.

4. Just before serving toss the salad and dressing together and place it on the base of the lettuce leaves, decide the garnish and do so appropriately, at times we also use chopped dates, walnuts, pine nuts etc as well to garnish the salad, for non-veg we can also add shredded boiled chicken or chicken sausages etc.

Recipe-3] BEAN AND CABBAGE TACO SHELLS

Ingredients

For the taco filling:

Purple cabbage-150 gms, shredded

Bean sprouts-1/4 cup

Baked beans/ chickpeas/ black eyed beans/peas- 1 cup cooked

Salt and pepper to taste

For non-veg filling:

Boiled shredded chicken/ roast chicken with makhani salsa etc

For veg filling options:

Capsicum/ paneer tikka/ paneer bhurji/ mix veggies tossed in cheesy white sauce etc

For the sauces to go along in the tacos:

Mexican peri chili salsa sauce/ pesto peri spice spread/ hung curd and re-fried bean hummus in the form of a spread.

For the toppings and garnishes:

Grated cheese/ fresh herbs like parsley/thyme/ coriander etc

Jalapeno peppers/ olives – black /green etc can be added.

Method:

1. Prepare and assemble all the ingredients for the taco shells.

2. This recipe works well If we do like a live counter or a live taco counter where the guests can choose between the assortment of fillings, spreads, sauce etc.

3. Add in the purple cabbage shreds towards the end and place assortment of garnishes of your own choice and color.

Recipe-4] QUINOA CABBAGE BOWL

Ingredients:

Purple cabbage-150gms, cut into small dices / cubes 

For cooking the cabbage bowl:

Oil-2 tsp 

Butter-2 tsp

Garlic- 1 tsp chopped

Ginger – 1 tsp chopped

Chilies- 2-3 tsp

Onion-1 small chopped

Quinoa- 1 cup cooked

Green peas-1/4 cup cooked

Cauliflower- 500 gms, cleaned, blanched

Purple cabbage-1 cup 

Sweet corn-1/2 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1 tsp chopped

Peanut butter-2 tsp

Soy sauce-2 tsp

Spring onion greens- 2-3 tbsp.

For the dressing:

Olive oil-2 to tsp

White vinegar-2 tsp

Lime juice-2 tsp

Roasted crushed cumin seeds-1/2 tsp

Mint leaves- 10-12 no

Cheese- 2-3 tsp grated or use cream cheese

For non-veg: add chopped salami, bacon, chicken/ roast chicken pieces, chicken tikka etc.

For the garnishing:

Assorted nuts/ assorted seeds/ micro- greens/ jalapeno/ olives use.

Method:

1. Prepare all the ingredients for the one meal dish.

2. To cook up the cabbage bowl, heat oil and butter in a pan, lightly saute the ingredients one by one, can add in the green peas and cauliflower, followed by any other choice of ingredients as included in the recipe.

3. Give it all a nice mix, add in the seasonings, herbs, chili as per taste and cook for 8-10 mins on a low flame, add a little stock or water and cook it all up well. 

4. Add in the cooked quinoa and cabbage pieces, peanut butter and soya sauce, chili sauce if desired and toss it all up well. Add in parsley/coriander leaves/mint leaves etc and add nuts/ seeds for garnish and serve warm, add a squeeze of fresh lime juice, add cherry tomatoes and relish this healthy bowl.

Recipe-5] QUICK TOSSED CABBAGE AND APPLE

Ingredients:

Purple cabbage-150 gms, shredded

Green apple/red apple- 1 -2 med sized, small dices

Salt and pepper to taste

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Celery- 2-3 tbsp. chopped

Onion-1 small chopped

Parsley-2 tsp chopped

Sugar- 1 tsp

White wine-2 tsp

White vinegar-1 tsp

Raisins-2-3 tsp

Walnuts-2-3 tbsp. sliced

Additional ingredients for non-veg:  use bacon, sausages, salami cubes etc in the same recipe as well for a varied flavor.

Method:

1. Assemble and prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, quickly add in the garlic, onions, celery and cook for 1 min.

3. Add in the apples and cabbage and cook in the mixture for 2-3 mins, add in the sugar, salt, pepper, white wine/ vinegar/

4.Give it all a nice toss and check for a balanced taste and flavor in the brand.

5. This tossed cabbage and apple recipe can be enjoyed as a relish/pickle format as well and can be enjoyed in a number of ways.

Recipe-6] RIZO CHICKEN CABBAGE CUPS

Ingredients:

Purple cabbage cups- 150-200 gms

For the stuffing:

Oil- 2 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Boiled cooked white/brown rice-1 cup

Cooked/boiled chicken-1/2 cup diced

Mushrooms-1/2 cup sliced

Green peas-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Cheese-2-3 tbsp. grated

Mayonnaise sauce-1/2 cup

Tomato sauce-1/4 cup

Tabasco/ Capsico- 1 -2 tsp

Soya keema/ soya chunks- ½ cup 

Paneer /tofu- ½ cup

Parsley/coriander/mint- ¼ cup

Lime juice—2-3 tbsp.

Assorted nuts- 2-3 tsp

Assorted seeds- 2-3 tsp

Method:

1. Assemble all the ingredients for the recipe as listed above.

2. Prepare the cabbage leaves, place them in ice cold water to maintain their texture.

3. To prepare the filling, heat oil and butter in a pan, saute the garlic, onions, add in the mushrooms, peas, chicken and rice and any other choice of ingredients as you feel like.

4. Add in the seasonings, herbs, chili flakes, sauces to taste and give it a nice mix.

5. Cook the mixture on a medium to low flame for 3-4 mins, turn off the flame and add in the grated cheese and mix.

6. Just before serving, remove the cabbage leaves from the water, pat dry them one by one and spoon in the filling into the cups while still warm.

7. Garnish the cabbage cups with assorted nuts/seeds/ greens and arrange them on a serving platter/plates.

Serve warm/chilled.

Ingredient Ideology | Culinary Delights From Goa By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Goa also known as the paradise on earth, one of the most popular vacation and leisure destination of many staycations explorers is one place offering peace of mind, great ambience, amazing foods and lovely people! It is also one of the smallest state regarding population, Goa is one of the best destination places for tourist, the beauty of nature, beaches, culture, festivals are popular in Goa. Therefore, Goa is not only famous for its beauty; it also serves a huge variety of Desserts.

Food has been one of the strong attractions in goa for a number of tourists who love to have an array of fresh sea food varieties cooked to perfection in a great blend of spices be it live barbeque sessions, grills and roasts, the Goan style curries with steamed white rice, delicate and perfectly sweetened Goan sweets end the experience beyond expectations.

Here are a few of my all-time favourites with a twist from Goan Cuisine for all of you to try and relish!

Recipe-1] POTATO CHOPS

Ingredients:

Boiled mashed potatoes- 2 cups

Salt and pepper to taste

Chopped coriander leaves- 2 tbsp.

Breadcrumbs- ½ cup

Maida/cornflour as needed for coating and binding.

Eggs-2 no beaten, use maida-water paste for veg options.

For the stuffing various options can be used:

Scramble eggs + chopped ham/salami + cheese.

Assorted cooked mixed veggies + cheese

Oil to fry

To serve with- tomato ketchup & salad.

Method:

1. Prepare the ingredients for the chops.

2. In a mixing bowl combine together all ingredients one by one and prepare the mixture of potatoes for the chops/cutlets.

3. Choose a type of filling for the chops- veg or non-veg and stuff and shape them into oval type formats and dip them in egg and breadcrumbs or maida water paste and then breadcrumbs for veg.

4. Chill for 15-20 mins and then deep fry in medium hot oil until golden browned and remove excess oil on a kitchen towel and then serve it with ketchup, chutney, dips of your choice.

Recipe-2] CHICKEN VINDALOO

Ingredients:

Chicken- 750 gms curry cuts/med size pieces with bones and marinate with 1 tsp ginger- garlic paste, salt-1/4 tsp and turmeric powder- ½ tsp mix well and keep aside for 20 mins.

For the Vindaloo Paste:

Oil/ghee- 2 tbsp.

Red chilies- 8-10 no.

Cloves-3-4, peppercorns- 8-10, cinnamon- 1-inch piece, cumin seeds- ½ tsp, garlic- 4-5 cloves, white vinegar- 1 tbsp. Mustard seeds-1/4 tsp, tomatoes- ½ cup chop.

For the Gravy

Oil- 2 tbsp.

Onions- 1 cup chop

Salt to taste

Water- ½ cup

Sugar-1/2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Marinate the chicken and keep aside.

2. Prepare the paste by slightly roasting the spices in a pan and combine all of it together in a grinder jar and blend it well to a smooth paste.

3. Heat oil add in onions and saute them until light brown and then add in the paste for a few seconds, add in the marinated chicken pieces saute them well until oil starts leaving the sides in the pan.

4. Add in the salt, sugar and water to cook the chicken pieces, add cubes of potato as well if desired with chicken, simmer and cook for 12- 15 mins, serve hot garnished with coriander/chilies.

Recipe-3] GOAN STYLE PRAWN CURRY

Ingredients

Prawns- 500 – 700 gms cleaned and deveined

Water- with little salt to soak the prawns

For the masala:

Dried Kashmiri red chilies- 12-15 no

Garlic cloves- 6- 8 no

Peppercorns- ¾ tsp

Coriander seeds- 1 tbsp.

Cumin seeds- 1 tsp

Tamarind pulp- 1 tbsp.

Turmeric powder-1/2 tsp

Grated coconut- ¾th cup fresh preferred.

Coconut milk -1 and a half cup- use as needed.

For the curry:

Oil- 2 tbsp.

Ginger- 1 tbsp. chopped or paste

Onions- ½ cup chop

Tomatoes-1/2 cup chop.

Salt to taste

Curry leaves-10-12 no

Coriander leaves- 2 tbsp. chop

To serve with steamed white rice.

Method:

1. Clean the prawns and place them in salted water for 10 mins.

2. Lightly roast the ingredients for the paste and then combine into a mixer jar and grind to a smooth paste.

3. Heat oil in a pan add in the curry leaves, the onions, ginger and cook them well for a few mins, add in the tomatoes, curry paste and saute well.

4. Add prawns and thick freshly extracted coconut milk and allow them to simmer in the gravy for 12-15 mins, serve hot garnished with coriander leaves to go with steamed rice.

Recipe-4] SERRADURA SWEET

Ingredients:

Marie biscuits- 15-18 no crushed to a coarse powder.

Heavy cream- 3/4th cup

Vanilla custard- 1 cup

Condensed milk- ¼ cup

Vanilla essence- ½ tsp

Orange juice- ½ cup

Orange segments- ¼ cup

Peanut praline or chikki- 2 tbsp. crushed.

Assorted nuts of your choice- 2-3 tbsp.

White/ dark chocolate shavings- 2 tbsp.

Cherries/mint leaf/sprinklers to garnish

Method:

1. Prepare all the ingredients for the sweet, this is a Portuguese influenced recipe in Goan Cuisine and is getting popular across various places.

2.We will need dessert bowls or small dessert glasses to layer this sweet dish.

3.In a mixing bowl combine together the custard, cream and condensed milk and start the layering with the cream mixture in the glass with a layer of crushed biscuits sprinkle little orange juice on them, add the praline, chocolate orange segments/chocolate and garnishes of your choice.

4.Layer and chill the glasses/bowls in the fridge for 3-4 hours and serve.

Ingredient Ideology | Diwali Special: Snacky Bites To Savour!!! By: Dr. Kaviraj Khialani, Celebrity Master Chef.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. A tart is also referred to as a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions. 

the French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner’s pie. While originally savoury, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.[2]Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard/cream etc.

there are a number of ways in which we can use tarts/ tartlets in both sweet and savoury ways in our recipes/ cuisines and kitchens. Some of the common characteristics of a good tart include that a Tart is a dessert or savoury preparation which has a bottom crust and shallow sides. The crusts are made from pastry dough, which is usually made using flour, sugar, unsalted butter and ice cold water. The goal is to get a thick, firm and crumbly crust. The filling is directly added on the crust, which is later baked to make it settle down. One of the most common tart base used since a long time now is short crust pastry, while a Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It calls for just four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 4-to-1 [ has also been modified and or redesigned by many bakers as well] Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.

We also come across products made with a base of puff pastry/ flaky pastry tarts/ filo pastry sheets can also be used to prepare small tarts shells/ cup like shapes to fill with savoury delicacies and more. The best option today we all look for is the ready to use tarts which are available in a nearby market place. We prefer to avoid doing lengthy steps and time consuming recipes sometimes in that case this convenience cooking concept really works well for parties / get together etc.

Here are a few interesting and easy to dress up canape concepts which work well as snacks/ starters/ appetizers and more!

Wishing all our readers a very Happy Diwali 2025 & a prosperous year ahead!!!

Recipe-1] BEET AND WALNUT TARTS

Ingredients:

Tart shells /short crust/ canape cups- 12- 16 pieces

For the stuffing:

Oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 5-6 no sliced

Boiled beetroot- 2 medium sized, peeled, small dices

Boiled sweet corn-1/2 cup

Feta cheese- 2-3 tbsp.

Salt and pepper to taste

Fresh parsley- 2 tsp chopped

Chaat masala-1/2 tsp

For the final dressing:

Lime juice- 2 tsp

Honey- 2 tsp

Chili flakes- ½ tsp

Spring onion greens- 2 tbsp. chopped

Walnuts-2 tbsp. chopped

For non- veg options:

Boiled chopped chicken- ½ cup

Boiled eggs- 1-2 no cut into small pieces

Method:

1. Prepare all the ingredients for the tarts as per the recipe.

2. The tart shells need to be kept ready to use.

3. To prepare the stuffing for the tarts, heat oil and butter in a pan, add in garlic and shallots and saute them for a few seconds.

4. Add in the corn, beetroot, seasonings, herbs and cook it for 2 mins, turn off the flame and allow to cool a little.

5. Now add in the final dressing ingredients along with feta cheese and walnuts into the mixture, keep the mixture at room temperature.

6. Just before serving the tarts the prepared filling can be stuffed or spooned into the tart shells and can be garnished appropriately and arranged on a platter.

Recipe- 2] CHICKEN CHEESE TARTS

Ingredients:

Short crust tart shells/ filo tarts/ canape cups- 12- 16 pieces

For the stuffing:

Oil-1 tsp 

Butter- 1 tsp

Maida- 2 tsp

Milk- ¾ cup

Cheese- 2-3 tbsp. grated

Boiled chopped chicken-1 cup

Salt and pepper to taste

Red/yellow/ green capsicums- 2-3 tbsp. chopped

Mixed herbs- ¼ tsp

Chili flakes- ½ tsp

Tomato ketchup-2 tsp

Capsico sauce-1/2 tsp

Parsley- 2 tsp chopped

Sliced black/ green olives- 2 tsp

Method:

1. Prepare all the basic ingredients needed for the filling as per recipe.

2. Heat oil and butter in a pan add in the maida and cook it for 5- 7 seconds add in hot milk and stir well, add in the chicken pieces, a little fresh cream as well to enrich the filling, add salt, pepper, herbs, chili flakes.

3. Cook the mixture for 2-3 mins, add capsicums/ olives etc as per choice and mix well, turn off the flame and allow to cool a little.

4. Just before serving place the prepared filling into the tart cups or shells, top with a little grated cheese and place under a hot oven/ salamander to lightly melt the cheese, serve warm.

Recipe- 3] ITALIANO TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tarts – 12-18 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Ham/ salami- ½ cup chopped

Boiled macaroni pasta-1/2 cup

Green/red/yellow capsicums-2-3 tbsp.

Fresh cream-1/4 cup

Cheese-2-3 tbsp. grated

Capsico sauce- 1 tsp

Salt and pepper to taste

Fresh basil/ mixed dried herbs- 6- 8 no/ ½ tsp

Chili flakes-1/2 tsp

Parsley-2-3 tsp chopped

For veg options:

Crumbled paneer/tofu- ½ cup

Capsicums-2 -3 tbsp. chopped

Soya keema- ½ cup cooked

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare all the ingredients as per the recipe.

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds, add in the non-veg/ veg ingredients as per choice and add seasonings, herbs, chili flakes.

4. Cook the mixture for 2 mins, add in the pasta, capsicums, and fresh cream, little cheese and mix well, turn off the flame.

5. Place the filling into the tart shells top with a little more cheese and bake in a pre-heated oven at around 150 degrees celsius for 8-10 mins and garnish with fresh herbs and serve.

Recipe- 4] SPINACH AND EGG TARTS

Ingredients:

Canape cups/ short crust tart shells/ filo tarts- 12- 16 no

For the filling:

Oil-1 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Spinach-1 cup, blanched and chopped

Paneer/tofu for veg options-1/2 cup crumbled

Boiled chopped eggs- for non-veg- 2-3 no

Salt and pepper to taste

Mixed herbs- ½ tsp

Flax seeds/ pumpkin seeds- 2 tsp

Chili flakes-1/2 tsp

Capsico sauce- ½ tsp

Tomato ketchup-2-3 tsp

Cheese-2-3 tbsp. grated

Fresh cream-1/2 cup

Mixed fresh herbs for garnish

Method:

1. Prepare all the ingredients as per the listed ones in the recipe.

2. The tart shells to be kept ready to use beforehand.

3. Heat oil and butter in a pan saute the garlic and onion for a few seconds add in the spinach, salt, pepper, herbs, chili flakes.

4. If using paneer or tofu add them in or add in the eggs, mix well add fresh cream and little grated cheese or cream cheese and mix well.

5. Add in the tomato sauce, Capsico and turn off the flame, add in the choice of seeds as mentioned for a little crunch.

5. Now place the filling into the tart shells, top it with a little cheese and flash the tarts into a hot oven for a few mins, around 150 degrees celsius for 6- 8 mins.

6. Remove the tarts from the oven, place them on a serving platter and garnish them appropriately with olives, jalapenos, fresh herbs, micro-greens etc and serve.

Recipe- 5] TIC TAC TOE SPROUT TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tart shells- 12- 16 no

For the filling:

Oil- 1 tsp

Butter-1 tsp

Garlic- 1 tsp

Onion-2 tbsp. chopped

Green chilies- 1 tsp chopped

Boiled/blanched sprouts- 1 cup

Cucumber-1 small, peeled and chopped

Tomato -1 small, chopped

Mint leaves- 12-15 no

Salt and pepper to taste

Roasted crushed cumin- ½ tsp

Chaat masala-1/2 tsp 

Tamarind chutney- 2-3 tsp

Schezuan sauce-1-2 tsp

Tomato sauce- 1-2 tsp

Chopped coriander-2 tsp

Anardana-2-3 tbsp. fresh

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Nylon sev/ bhujia sev- 2-3 tbsp. for garnish

Method:

1. Prepare all the ingredients as listed for the recipe for the tarts.

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan saute the garlic and onions for a few seconds, add in the blanched sprouts or raw as well can be added for a better crunch.

3. Add in the salt, pepper, herbs, chili flakes, tomatoes, and cook for 2-3 mins, add in green chilies and turn off the flame.

4. Now add in the sauces, chutney as per taste and choice, add coriander, cucumber and toss it all up.

5. This filling can be served cold as well in ready to eat tarts/cups. Assemble them on a serving platter, garnish with fresh anardana and garnish with mint leaves etc and also add a dash of chaat masala, sev, bhujiya, grated cheese if desired and enjoy it.

Recipe- 6] ALOO BHUJIYA TARTS

Ingredients:

Canape cups/ ready to use tart shells- 12- 16 no

For the stuffing:

Boiled potatoes- peeled and diced

Boiled sweet potato-1/2 cup cubed

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Spring onion-2-3 tbsp. chopped

Salt and pepper to taste

Water-4-5 tbsp.

Soy sauce- 2 tsp

Red chili sauce-1 tsp

Green chili sauce- 2 tsp

Chaat masala-1/2 tsp

Tomato- 1 medium sized, chopped

Lime juice- 2 tsp

Aloo bhujia- ¼ cup for garnish

Mint and coriander leaves- 2 tbsp. chopped for garnish.

Method:

1. Prepare the tart shells/ canape cups in advance and keep them ready to use.

2. To start the recipe for the filling, heat oil in a pan add in the garlic, ginger, green chilies, onions and saute for 1 min.

3. Add in the potatoes, sauces, salt and pepper, herbs etc to taste and mix well. Add a little water if needed.

4. Cook the potato mixture for 2 mins, turn off the flame, add in the tomatoes, chaat masala, lime juice, mint and coriander and mix well.

5. Just before serving, place the aloo mixture into the canape cups and garnish with mint, coriander and aloo bhujiya and assemble on a serving plate, ready to go.

Ingredient Ideology-Health Total : Sprouts To Relish By: Dr. Kaviraj Khialani: Celebrity Master Chef.

It’s always good to have a varied choice of ingredients in our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts is one of my all-time favorite choice to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value added pop in since it has a bunch of beneficial qualities which can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add into the recipes and present something better than the previous day.

For most of us sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir fries and noodles.

“Sprouts are an interesting ingredient to work with since it offers loads of freshness, crunch, texture all of it in a good quantity to balance our diets. Steam, Stir-fry, Saute are some of the best ways to enjoy them with a perfect bite to add value added nutrition in cooking variety of recipes & I always suggest when in doubts go for Sprouts”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, good choice for pregnant women.

They also prevent constipation and keeps the track clear.

They are rich in fiber, vitamins like A, C, K making it a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron and calcium.

It is a rich source of enzymes and essentials to good health.

Sprouts also assist a lot in weight loss management, helps lower the cholesterol.

Is a good immunity boosting ingredient, low in fat content.

It is also beneficial for our eyes, skin and bones, they not only increase the blood circulation but also prevents thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and its fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal and the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add in well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing and few bits of fresh fruits, tomatoes etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add on flavors like fresh basil, nuts, a few spices, sauces etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas etc.

• Sprouts in a raita format with crushed peanuts and mint leaves with a touch of roasted crushed jeera is just awesome.

• Add a few sprouts to a coconut based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds is simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of Sprouts!

Recipe -1] NUTRI-RICH SPROUTS TOSS SALAD

Ingredients

Green moong sprouts/ or any of your choice- 2 cups,

washed and steamed for 2 to 3 mins- optional.

For the base of the salad:

Assorted lettuce leaves- 2 cups

For the body of the salad:

Assorted sprouts- 2 cups

Green/black grapes- ½ cup sliced

Mint leaves- 10-12 no

Apple- ½ no, cubed

Cucumber- ½ cubed

Tomato-1/2 no, cubed

For the dressing:

Lime juice- 2 tbsp.

Black salt/ pink salt- 1/2 tsp

Orange segments- ½ cup

Olive oil-1 tbsp.

Honey- 1 tbsp.

Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

For the garnish of the salad:

Pomegranate seeds-1/2 cup

Black/green olives- 2 to 3 no for garnish

Method:

1. Prepare all the ingredients for the salad.

2. In a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. Add in the ingredients for the dressing and toss well.

4. Prepare a bed of crispy lettuce leaves and portion it out.

5.Add seeds/leaves or garnish as per choice and serve.

Chefs Variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham or salami.

Also try adding saute prawns, lobster or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also try using a little garlic and ginger/ lemon grass/ basil and other fresh herbs as a part of the dressing.

Recipe-2: MOONG SPROUTS BEMISAAL

Ingredients

Sprouts- 2 cups, assorted/ of your choice.

Olive oil- 2 tbsp.

Garlic-1 tsp chopped

Dry red chilies-1-2 no

Lemon grass- 3 to 4 pieces

Red/green/yellow bell peppers- ½ each, cut into thin slices

Shallots- 4 to 5 no’s, peeled and cut into quarters or use onions

Broccoli- 4 to 5 florets- blanched

Yellow zucchini- ½ cup, cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

White vinegar-1 tsp

Soy sauce- 1 tsp

Cherry tomatoes-1-2 no

Red chili sauce- 1 tsp

Mixed herbs- 1 tsp

Roasted crushed peanuts- 2 tbsp.

Spring onion greens- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the tossed recipe.

2. Heat oil in a pan, add in the shallots, red chilies, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. Cook on a medium high flame for 3 to 4 mins, add seasonings, turmeric etc as per taste and mix, cook for 3-5 mins.

4. Add in the peanuts and spring onion greens, cherry tomatoes, and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and little schezuan sauce in the same dish.

Recipe-3] DESI TADKE WALE SPROUTS

Ingredients:

Moong/green sprouts- 1 and a half cup, washed.

Oil- 1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 3-4 no

Slit green chilies- 1-2 no

Dry red chilies-1-2 no

Onions- 1 small chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomatoes-1/2 cup chopped

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Water-1/2 cup

Grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp. chopped

Lime juice- 2- 3 tsp

Method:

1. Prepare all the ingredients for the desi tadka sprouts.

2. Heat oil and ghee and saute the spices, adding them one by one into the pan and allow to crackle and splutter for a few seconds.

3. Add in the onions and saute until pink and add little water as needed to soften them well. Add in the chopped tomatoes and all spices, salt to taste and cover and cook for 5-7 mins on low flame.

4. Now add in the sprouts and mix, simmer and cook for 8-10 mins and finally add in the coconut, coriander, lime juice and serve it hot.

Chefs variations:

Try the same sprouts variety by adding fresh garden veggies like cubes of carrots, beetroot, sweet potatoes, capsicums.

I also prefer to add a few assorted sprouted pulses as well in the same recipe to add more color, crunch and mouthfeel.

Also try the same recipe in a curried form by adding fresh coconut milk into this recipe and have it with steamed rice, phulkas or brown rice.

Ingredient Ideology | Prepared To Perfection: The Pulao Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The earliest mention of a dish named Pilaf can be found in the transcripts of the history of Alexander the Great. It is believed that the young Greek conqueror enjoyed the reception he received at the hands of the locals of Bactria. The military forces accompanying Alexander savoured the Bactrian dish of rice and meat, and took the recipe back with them to Greece, which remained with them for a good amount of time.

While a lot many foodies get confused with its relation to the concept of a biryani, the two are much different in many ways. A Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish.

Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire middle-east and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilaf, and the Latin race from Italy called it their world famous delicacy today called risotto.

In India, the chef’s in Lucknow however prided in making the fragrant pulao and maintained that the sophistication of the dish was in its subtlety of flavours, where the floral essence of the rice was enhanced by the gentle fragrance of fennel and coriander seeds. Although today we look at the scenario of pulao its way different across various parts of our country as well and that’s how it keeps us attracted towards it and we indulge in its uniqueness as always.

Do try out some of my simple yet lip-smacking recipes for Pulao’s in your kitchens & relish the effervescence of the robust spices & more!

Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO

Ingredients:

1 and a half cup of basmati rice, cleaned, washed, and soaked for 15 minutes.

200 gms chicken keema

100 gms green peas, frozen ideally.

2 tsp oil

1 tsp ghee

2 bay leaves

3-4 black peppercorns

1-inch piece cinnamon stick

1- 2 green/ black cardamoms

1 tsp ginger-garlic paste

1 tsp green chilies, chopped.

1 no onion, chopped

½ cup tomato puree

Salt to taste

1 tsp kasuri methi

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

3 cups warm water

2 tbsp. chopped coriander leaves

2 tsp rose water

2-3 tbsp. fried nuts/ fried brown onions for garnish.

Method: Prepare all the ingredients for the keema mattar pulao. Heat oil and ghee in a thick bottomed pan, add in the whole spices, saute the onions for a few minutes, add in the ginger-garlic paste, green chilies and the tomato puree. Saute all the ingredients for 2-3 mins, add in the chicken keema, green peas, salt, kasuri methi and all the masalas. Ensure we bhunao or saute the keema well with the masalas for 2-3 mins and then add in the drained rice and mix well. Add 3 cups of warm water, allow to boil, cover and simmer, cook the pulao in dum for 20-25 mins and as the rice cooks with the keema the aromas get released, add rose water and coriander leaves, mix it lightly and garnish with fried nuts/browned onions and serve with raita/papad/pickle.

For a vegetarian option: try using veg soy granules in the same recipe with peas.

Recipe-2] PANEER KA CHUTNEY WALA PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

150 gms paneer cubes

1 green capsicum cubed

1 onion cubed

1 tomato cubed

For the green chutney:

1 cup coriander leaves

1-2 green chili

1 tsp garlic, sliced

1 tsp ginger, sliced

3-4 tbsp. water

2 med tomatoes roughly cut

Grind all together and keep aside.

For cooking the masala for the pulao:

2 tsp oil

2 tsp ghee

½ tsp cumin seeds

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder.

Method: Prepare the basic ingredients for the pulao recipe. Using a chutney grinder prepare the fresh green masala and keep aside. Heat oil and ghee in a pan add in the powdered spices and salt, green masala and cook for 2-3 mins. Add in the paneer cubes and other cut veggies as well. Cover and cook for 2-3 mins on low flame. Now add in the cooked white rice and toss it with the chutney wala masala and paneer. Cover and cook in dum/steam for 5-8 mins and serve hot with spinach raita, anar aur boondi ka raita or a glass of chaas and papad to go along.

For a non-veg variation: try using chicken drumsticks/thighs in the same recipe.

Recipe-3] KHUMB KA DUMDAAR PULAO

Ingredients:

1 and a half cup of basmati rice, cooked.

2 tsp oil

1 tsp butter

1-2 green cardamoms

1 tsp green chilies, chopped.

1 tsp ginger-garlic paste

1 med onion, sliced

3/4th cup curd

Salt to taste

200 gms khumb / fresh mushrooms, sliced

1 med potato, peeled and cubed.

½ tsp turmeric powder

¼ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala powder

¼ cup water

2 tbsp. coriander, chopped

2 tsp mint leaves, chopped

1 tbsp. rose water.

Method: prepare all the ingredients for the khumb or mushroom pulao recipe. Heat oil and butter in a pan add in the green cardamom, onions, ginger-garlic paste, green chilies and saute them for 2-3 mins. Add in the beaten up curd with all powdered spices and cook on a low flame for 2-3 mins. Now add in the sliced mushrooms and small cubes of potatoes, little water cover and simmer for 3-4 mins. Add in the cooked rice on top, coriander and mint leaves and sprinkle little rose water and cover with a tight fitting lid and cook the pulao in steam for 12-15 mins and serve hot with a bowl of date and walnut raita or a kachumber with fried papad.

For a non-veg variation: try doing this same recipe using chicken liver or chicken sausages with boiled eggs and potatoes.

Recipe-4] GOSHT KA NARAM GARAM PULAO

Ingredients:

1 and a half cups basmati rice, cleaned, washed & soaked for15 min

750 gms mutton with bones.

2 tsp oil

2 tsp ghee

1-2 bay leaves

2-3 black cardamoms

1 tsp shahi jeera

1 tsp ginger-garlic paste

2-3 green chilies

1 cup onions, sliced

2 med sized potatoes, cubed

Salt to taste

1 tbsp. coriander powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp kasuri methi

1 cup curd, beaten

2 tbsp. coriander leaves, chopped

2 tbsp. rose water/ kewra essence.

2-3 tbsp. fried onions and fried nuts.

Method: Prepare all the ingredients for the mutton pulao recipe. Boil the mutton for 20-25 mins with the whole spices separately to enable faster cooking later with the rice. Heat oil and ghee in a pan add in the shahi jeera and the whole spices from the boiled mutton and lightly brown the onions, add in the ginger-garlic paste, slit onions and cook for 2-3 mins. Now add in the half cooked mutton and drained rice add in all the powdered spices, beaten curd and salt to taste and bhunao it all together for a couple of minutes, add kasuri methi, potato cubes and double amount of the mutton stock or the boiling liquid into the pan and mix well. Simmer the mutton pulao on a low flame until well-cooked lastly add the rose or kewra water into the pulao and serve hot garnished with browned onions and nuts.

For a veg variety in this case: use assorted veggies of your choice with soy chunks.

Recipe-5] SUBZI TARKARI PULAO

Ingredients:

1 and a half cup basmati rice, clean- wash-soak for 15 mins.

2 tsp oil

1 tsp ghee

1-star anise

4-5 peppercorns

1-2 mace or javitri

½ tsp jeera

1 tsp ginger-garlic paste

2-3 green chilies chopped

1 cup onions, sliced

Salt to taste

1 cup pre-cut assorted veggies of your choice- carrots, peas, beans, cauliflower, potatoes etc.

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp red chili powder

½ cup tomato puree

3 cups water

1-2 tbsp. fresh cream

2-3 tsp fried nuts and browned onions for garnish

2 tbsp. coriander leaves, chopped

Method: prepare all the ingredients for the assorted vegetable pulao. Heat oil and ghee in a pan add in the whole spices and jeera allow to splutter for a few seconds. Add in the onions and lightly brown them, add in the ginger-garlic paste, chilies and saute for 1-2 mins. Add in the tomato puree, salt and all powdered spices and mix well followed by all the assorted veggies as desired and bhunao or saute them all together for 1-2 mins. Add in the fresh cream, drained rice and mix well, add double quantity of warm water and mix, cover and cook in steam until the rice and veggies are well cooked. Add in the coriander leaves and mix well. Serve hot garnished with nuts and browned onions. Serve it with masala chaas or a bowl of cucumber mint raita or a sev aur boondi ka raita.

For a non-veg variation here: try using chicken curry cuts or prawns/ shrimps as well in the same recipe.

Ingredient Ideology | Snacky Bites Using Bread By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Bread or double roti as it is commonly known as since times immemorial in our culinary history has been one of our all-time favorite and helpful buddy in our kitchens assisting us in so many ways working on recipes, helping bind and coat dishes, from the very basic bread butter sandwich to the classic club sandwiches, bread is one ingredient without which most of us feel lost and incomplete.

I still remember when I learnt my fundamental cooking I was first taught how to make good sandwiches, how to carefully remove the crusts of the slice breads, the application of butter etc and the choice of fillings, cutting and assembling of sandwiches on platters for our birthday parties etc it was so much fun working with bread and relishing its outputs.

There are of course a variety of them from our classic laadi Pao to the white bread, the brown variety, the multi-grain, the whole wheat concepts, the flour and seed combination breads to the designer rolls and international breads too each one of them has a different taste and outlook altogether.

Here are a few simple and easy recipes using our regular leftover/ couple of days old breads in our kitchens in a slightly twisted way and in a new look!

Recipe-1] Bread Ka Masaledaar Nashta 

[ quick fix bread snack]

Ingredients

Sliced bread/pao- 4-5 slices/3-4 no

Oil- 2 tbsp.

Cumin seeds- ½ tsp

Mustard seeds- ½ tsp

Curry leaves-10-12 no.

Onions-1 cup chopped

Tomatoes-1 cup chopped

Salt to taste

Aamchur powder-1/2 tsp

Water-1/2 cup

Coriander powder-1 tbsp.

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander leaves-2 tbsp.

Lime-1 no

Roasted crushed peanuts-2 tbsp.

Method:

1. Cut the bread slices into small pieces using the crusts as well.

2. Heat oil in a pan, saute the cumin, mustard seeds, curry leaves, onions, add chilies to taste.

3. Add in the tomatoes and salt, all spices little water and cook for 3-4 mins on low flame.

4. Add in the bread, sprinkle little water over it and mix well, simmer cover and cook the bread in the masala for 3-4 mins.

5. Finally add in the aamchur powder, coriander leaves, peanuts, lime juice and mix well, add nylon sev or sev bhujiya on the top and serve as a snack/breakfast etc.

Recipe-2] OPEN FACED BREAD PIZZA BITES

Ingredients

Sliced bread/ bread loaf slices- 4-5 no

To apply on the bread:

Butter/cream cheese/ tomato ketchup/ schezuan chutney/green chutney/ pesto sauce/ peanut butter.

For the toppings on the bread pizza:

Onions, capsicums, tomatoes, boiled American corn, saute mushrooms, grilled paneer/tofu, leftover sliced tandoori chicken or seekh kababs, choose between ingredients like olives, gherkins, sun-dried tomatoes, non-veg like sausages, salami, ham etc.

The final topping before baking:

Grated cheese of your choice + mixed herbs + chili flakes + crushed black pepper corns + chat masala to taste mix well and place on the top and bake in a pre-heated oven or using a non-stick tava etc allow to cook and get a crusty base and cut into wedges and serve.

Method:

1. Assemble all the ingredients as per your choice for this quick snack.

2. Depending on availability decide the various parts of your pizza.

3. Pre-heat the oven to 180 degrees Celsius and bake the pizza and serve hot.

Recipe-3] TIL WALE BREAD KE TOAST

[Sesame toasts]

Ingredients

Sliced bread- white/brown- 4-5 no.

For the spread on the bread:
Butter/Cream cheese.

For the topping on the bread:

Veg- Option-1] paneer bhurji/grated paneer, capsicum, onion mixed with salt, pepper,

Chili flakes, herbs, and topped with white til/sesame seeds and little cheese toast and serve.

Veg- Option-2] mashed /grated potato with onion, tomato, chili, salt, pepper, chat masala, coriander leaves, mix well place on the bread slice top with cheese and til and toast.

Non-Veg- Options] boiled chopped chicken mixed with cheese sauce, herbs, chili flakes, boiled chopped eggs mixed with onion, tomato, chat masala, tomato ketchup, chili and coriander leaves, mix and place.

Method:

1. Prepare the ingredients for this interesting snack called til wale toast.

2. After choosing veg/non-veg toppings get the ingredients ready, apply a spread of butter/cream cheese on the slice of bread, place the topping of your choice.

3. Finally sprinkle the mixture of sesame seeds can use mix of black and white as well and cheese and mix well and get the toasts getting into the oven for toasting, serve hot.

Recipe-4] BREAD TOSS CHICKEN VEGGIE SALAD

Ingredients:

Leftover bread/slice bread/bread rolls- 4-5 slices.

For the base of the salad:

Assorted lettuce leaves- 1 cup or shredded cabbage.

For the body of the salad:

Boiled chicken cubes or grilled paneer cubes/tofu etc.

Cucumber- ½ cup cubes

Tomatoes- ½ cup cubes

Onions-1/4 cup cubes

Boiled beetroot/ sweet potatoes-1/2 cup

For the dressing:

Olive oil- 2 tbsp.

Lime juice-2 tbsp.

White vinegar-2 tsp

Sugar-1/2 tsp

Salt and crushed black pepper- to taste

Chat masala-1/2 tsp

Mixed herbs/chili flakes- ½ tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ gherkins/ micro greens/ sunflower seeds/flax seeds/ chia seeds- as desired.

Method:

1. Assemble all the ingredients for the salad.

2. Cut the bread into pieces and toast it slightly before add it in the salad.

3. In a mixing bowl combine together the ingredients for the dressing and mix well.

4. Just before serving add the body of the salad into the dressing add the bread lastly and toss gently.

5. Arrange the base on the serving plate or salad plates, place the tossed salad on top, garnish as desired and serve chilled.

Ingredient Ideology | The Eggplant Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef.

A nutrient rich vegetable, numerous benefits to offer us, it has a number of names attached to it and ways of working with this natural beauty laced vegetable has been with us since a very long time now, while most of us in India call it as Baingan and Vangi its varieties, sizes, shapes and names have found their place in several countries and in number of cuisines as well.

While it has been called Eggplant in the United States, Aubergine in England, the Italians fondly call it Melanzana, Arabic cuisine calls is Badinjan and the word Brinjal comes from the influence of the Portuguese. It is one ingredient most of us enjoy having in our meals once in a while and its adaptability in our recipes has been much appreciated by a number of food connoisseurs.

Eggplant has been regarded as a member of the night shade family which means that both the fruit and the flower of the plant are considered edible. The word has become synonymous with the shape that looks like egg hence all those having a roundish oval shape to them would be addressed as eggplants!

We get brinjal in various shapes like the big bhartha variety used for making our all-time roasted flavoured baingan ka bhartha, the others include the long elongated ones, and the third category being the round or oval shaped eggplants. However, we also get white, light green, light purple and dark purple varieties as well in brinjal and each one of them has a unique character and role to attach when it gets ready to be dished out.

Health Benefits of Eggplants:

• They are high in iron content hence ideal to be included in our diets, also considered heart healthy.

• They assist in weight management, ideal to include in our weight watchers diet.

• Brinjal is considered good for our hair, skin tone, bone health.

• Eggplant is rich in fiber content and helps regulate cholesterol levels in our body.

• They are helpful in treating anaemia and should be consumed in healthy ways to secure its positivity.

• Brinjal is also regarded as an immunity boosting ingredient and vegetable with easy to use features.

• Aubergines also help remove any toxic build ups in our system and assist in flushing them out.

• Brinjal helps in our digestive system and also keeps our mind going healthy, it is also high in water content and moisture.

*Why do Eggplants discolour or go brown when we cut them?

A very commonly raised query by people and the simple reason being that since they are high in iron content, when we cut them they start oxidising as they get in touch with the outside oxygen in the air.

Some of the ways to ward off the browning or change in color of eggplants and to reduce the ph level is to use salt, vinegar or lime juice when we cut them, either place them in a bowl of water with salt in it or we can also add a few drops of lime juice/vinegar while they are being cooked.

CULINARY USES OF EGGPLANTS:

The most popular recipe in our Indian kitchen remains baingan ka bhartha, an awesome yummy and robust flavor which tells us much before that its cooking up!

• We also use it in making pakodas, bhajiyas, just having them fried with dry spices, baingan cutlets, brinjal patties etc as well.

• Baked aubergines with tomato sauce, cheese and herbs, stuffed eggplants with mincemeat, soy keema, tofu scramble.

• Bhagara baingan, Achari baingan ki subzi, baingan mussallam, baingan aloo, bharli vangi, masale bhaath, baingan ka pulao, stuffed baby brinjal with peanut, coconut and til ka masala.

• Taking it to the international kitchens we have it in a batter fried from the French kitchen called as brinjal beignets, the Chinese love it stir fried with combination of sauces and sesame oil and seeds.

• The Japanese would do them in their batter coated preparation called tempura which would be batter fried and served with variety of dips, sauces, wasabi etc.

• The Italians love making melanzana parmigiana, their most popular brinjal recipe, sliced, layered, fresh garlic & tomato sauce, herbs, parmesan cheese and olives, baked to perfection.

• Arabic cooking uses badinjan in curries and gravies called marag, rice preparations, and also in their mezze platter with dips like Baba Ganoush and muttabbal which use roasted eggplant.

• Brinjal also taste good when we lightly marinate them and grill them/pan fry them with spices/ add them to stir fry dishes/ toppings on bruschettas/ with sun-dried tomato and garlic as a pizza topping as well.

Here are a couple of ,easy-to-make, interesting Recipes with Eggplants:

Recipe-1] Baked Eggplant Roll Ups in Tomato Sauce

Ingredients

Long elongated eggplants- 200gms, sliced vertically.

For the stuffing:

Oil- 2 tbsp.

Chopped Garlic- 1 tbsp.

Chopped Onions- 1 medium size.

Fresh tomatoes- 2 cups puree

Salt and pepper to taste

Mixed herbs- 1 tsp

Chili flakes- 1 tsp

Soy keema/ chicken keema- 1 cup

Green peas- ½ cup boiled

Garam masala powder- 1 tsp

Water/stock as needed

Grated cheese- ½ cup

Chopped parsley/coriander- 2 tbsp.

Lime juice- 1 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Apply salt and little olive oil on the sliced brinjal and lightly grill them in a pan/non-stick tava for 2-3 mins.

3. Heat oil add in half of the garlic, onions, add in the tomato puree, salt, herbs, chili flakes, mix well simmer for 10 -12 mins, add little white wine if desired, keep it aside.

4. In a separate pan, heat little oil/butter saute the remaining garlic and onions, add in the soaked soy keema or chicken mince and green peas, salt and garam masala powder and saute it well, add a tsp of maida if it leaves too much water and continue cooking on a low flame, add little water and little of the tomato sauce as prepared above to cook the mixture- also add additional veggies of your choice as needed.

5. To assemble the dish finally, in a baking tray /dish place the tomato sauce at the base, roll up the keema filling in between each brinjal slice, roll them up one by one place it in the tray top with grated cheese, cover with a foil and bake it in a pre-heated oven at 180 Deg Celsius for 12-15 mins, later open it brown the cheese from the top/can also be made on a low flame covered and cooked on the gas as well and serve hot garnish with greens/olives and serve with garlic bread.

 Recipe-2] NUTTY AUBERGINE DIP

Ingredients

Big brinjal for roasting- 400 gms, roast, peel, chop

For the dip:

Olive oil- 2- 3 tbsp.

Tahini paste- 2 tbsp.- white sesame seed paste

Chopped garlic- 1 tsp.

Chopped onion-1/2cup

Chopped green chilies- 1 tsp

Chopped coriander -2 tbsp.

Boiled chickpea/rajma/ chauli beans- ½ cup puree with the roasted eggplant with little chilled water.

Salt and pepper to taste

White wine-2 tbsp. optional.

Chat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Lime juice-2 tbsp.

Mint leaves-10-12 

Black and green olives- 4-5 no

Roasted crushed peanuts/ almonds/ pine nuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the dip

2. In a pan heat up the oil, add in the garlic, chilies, onions and saute until light pink, add in the eggplant and bean mash.

3. Add salt and pepper, herbs and chili flakes to taste, white wine if desired, cook on a low flame for 3-4 mins stir well.

4. Remove from the flame and add in the tahini, lime juice, chat masala, coriander, mint, olives and mix, cool and serve it warm or chilled with snacks/chips/skewered grilled prawns/chicken/paneer/mushrooms/roast potatoes etc.

Recipe- 3] EGGCITING STUFFED EGGPLANTS

Ingredients

Big brinjal- 450gms, cut them half vertically, scoop them out, chop up the inside flesh, salt the cups and deep fry them/oven roast them with little oil and keep aside.

For the egg and veg stuffing:

Oil- 2 tbsp.

Onions- 2 small chop

Tomatoes-2 med size chop

Green chilies- 2-3 chop

Salt and pepper to taste

Eggs- 4- 5 no

Green peas- ½ cup boiled.

Chopped red/yellow capsicums- ½ cup

Boiled sweet corn- ½ cup

Garam masala powder-1 tsp

Red chili powder- ½ tsp

Dhaniya jeera powder- ½ tsp

Schezuan sauce- 2 tbsp.

Tomato ketchup- 2 tbsp.

Cheese- ¼ cup grated 

Coriander leaves- 2 tbsp.

Salt and pepper to taste

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil add in the onions, chilies and saute well, add in the scooped chopped brinjal flesh, salt, tomatoes, spices and saute well.

3. Add in the peas, corn and peppers and saute well, simmer for 3-4 mins and cook well.

4. Now add in the eggs scramble them well and make it like a bhurji concept/ in place of eggs we can also use soft textured tofu or paneer as well for a variation.

5. Check for seasonings, add in schezuan sauce, tomato sauce and mix well, stuff the pre-cooked brinjal cups and top with cheese and bake in a pre-heated oven at 180 Deg Celsius for 12-15 mins.

6. Remove and serve hot garnished with olives/herbs etc along with toasties/herbed focaccia bread.

Brief about the writer:

Dr. Kaviraj Khialani- celebrity master chef is a Mumbai based hospitality and culinary consultant, he has been awarded on national and global platforms for his creative ideas with food and education sector for the hospitality industry. He comes with over two decades plus of quality experience and is specialised in over 33 international cuisines.

Chef kaviraj is a renowned author, writer, food designer, critic and has also been featured on several food shows on star plus and colors television.

Ingredient Ideology | Potato Snack Bites To Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Phileas Gilbert started to write down the recipe.  The word croquette is French, derived from croquer, meaning 'to crunch'. A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. 

The Origin of the Croquette- A croquette is a small cylinder or ball of filling that has been breaded and fried. Auguste Escoffier, a French culinary artist, created the modern form of these bundles of joy in France in 1898. Croquettes are a heavenly invention– especially ham croquettes in Spain. But the Spanish aren't the only people to make these delicious fried goodies. Croquettes are simply a bread crumbed and fried roll of food leftovers, usually bound with Bechamel sauce or mashed potatoes. 

One of the most popular Spanish tapas (food bites one eats while drinking), croquettes are also a staple in Spanish cuisine, often served as a light lunch or dinner with a salad. These little bites may easily be called the ultimate comfort food; they are delicious, crunchy, salty, and crispy. To prevent the croquettes from exploding during cooking, it is important that they are completely submerged and that the oil temperature is as specified. You can fry them in sunflower oil if you prefer and some also believe that Croquettes can be frozen for 1 month if stored well.

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are easy to make! These are perfect for a light dinner, easy appetizer or a quick snack! Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.

Here are a few easy to make varieties of croquettes to try out and relish:

Recipe-1] CHEESY CHICKEN CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Boiled chopped chicken-1 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled chopped chicken pieces, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-2] DESI ALOO PEPPER TADKA CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Ginger-1 tsp chopped

Cumin seeds-1/2 tsp

Curry leaves- 5-6 no

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic, ginger, cumin and curry leaves and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled mashed veggies, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-3] FISH AND DILL CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boneless fish fillets- 400 gms

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Fresh dill leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

Fish stock -1/4 cup

Fish veloute sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some fish stock/ water and little fish veloute and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the poached fish pieces, mix well and using a fork break it down into the mixture.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, dill leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-4] LENTIL OLIVE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled yellow lentils- ½ cup thick mixture

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the thick lentil mixture, mix well and add in the sliced black olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe- 5] MAC- N- CHEESE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled macaroni pasta- 1 and a half cup

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the macaroni pasta mix well and add in the chopped eggs as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-6] MIX VEGGIE HERBED CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled carrots/ beans/ peas/ cauliflower- 1 and a half cup mix

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

green olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Jalapenos- 2-3 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled lightly mashed veggies mix well and add in the jalapenos and olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

On a concluding note: the concept of croquettes is no doubt a part of continental cuisine and style but it can be a good option to try when it comes to innovative and or creative aspects being attached to it. A few of my works turned out amazing with this concept for instance some leftover chicken tikka, finely chopped in combination with some schezuan chutney, some mashed potato, fresh coriander all bound up together into a croquette fashion and served with a pesto mayo chutney is just so tempting to the palate! Let us all keep our vision beyond the horizon and experiment with food as much possible to entice the taste buds of not only our loved ones but also our valued guests and food connoisseurs!

Ingredient Ideology | Cosa Nostra: An Italian Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef

The food of Italy is world famous and we all have tried the varieties and popular favourites from this cuisine. The pizzas, pasta, risotto, Italian stews, starters like antipasti, Italian baked dishes, the fresh pesto sauce, not to forget the Italian wines, cheese, breads & desserts! there is so much to pick & choose to relish this delectable cuisine. 

The basic ingredients which we usually come across in an Italian kitchen include the extra virgin and varieties of olive oil for it adds a unique flavor to the food, the fresh herbs ideally grown in kitchen backyards and in house varieties from basil, thyme, oregano, rosemary and the mixed blends are great to add into Italian foods. Garlic, onion, tomatoes, chili flakes, fresh choice of veggies from zucchini, broccoli, asparagus, baby carrots, potatoes, eggplants are a few of the popular ones used.

Non-vegetarian options include the poultry, eggs, fish and seafood, red meats are preferred as well in stews and marinated grilled and served as main meals too with complimenting wines. Italian national favorite soup minestrone is a must have, healthy and nutritious as it is offers a good balance of nutrients and great for the taste buds. Breads like focaccia, panini, sun-dried tomato- olive bread, ciabatta, herbed rolls are amazing to use for sandwich making. Italian desserts like tiramisu, Pannacotta, cassata are some well known ones as well

Here are a few recipes from Italian cuisine to give a try!

Recipe-1] ROASTED PEPPER & TOMATO SOUP

Ingredients

Red capsicum-1 no

Red, ripe tomatoes- 3-4 no

Garlic- 4-5 cloves

Onion-1 small chopped

Celery- 1 stalk, chopped

Salt and crushed black pepper to taste

Fresh basil- 10-12 no

Veg stock- 3 to 4 cups

Tomato puree-2-3 tbsp.

Chili flakes-1/2 tsp

Refined flour- 1 tbsp.

Butter-1 tsp

Olive oil-2 tsp

Fresh cream-2 tbsp.

Grated parmesan/cheese-2 tsp

To serve with:

Herbed croutons- ½ cup toasted/fried/baked.

Method:

1. Assemble all the ingredients for the soup.

2. Apply a little olive oil on the red capsicums and tomatoes and place them in an oven to roast for 20-25 mins or on a live flame until charred a little from all sides, remove and process in a mixer jar and keep aside.

3. Heat oil and butter in a pan add in the garlic, onions and saute them well add in celery, the flour and saute for 12-15 seconds, now add in the pepper-tomato puree and little stock as well to adjust the texture for the soup.

4. Add in the salt, pepper, basil leaves, chili flakes and allow to boil, simmer for 12-15 mins and strain if desired and blend in the fresh cream bring back to a boil and serve hot garnished with herbs, cheese and the croutons to go along.

Recipe-2] PESTO TOSSED POTATOES

Ingredients

Baby potatoes-400 gm. Boiled and peeled.

For the pesto sauce:

Fresh basil leaves- 1 cup

Garlic- 3-4 cloves

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water- 2 tsp

Lime juice-2 tsp

Grated cheese/parmesan-2 tbsp.

Pinenuts/cashew Tukda/ walnuts- 2 tbsp.

To toss along with the pesto potatoes:

Cherry tomatoes- 4-5 no cut 1 x 2

Black olives- 2-3 sliced

Green olives- 2-3 sliced

Fresh micro-greens- 2 tbsp.

Method:

1. Assemble all the ingredients for the dish.

2. Combine all the ingredients for the pesto sauce into a jar of mixer grinder/food processor and churn it up into a nice green sauce.

3. Remove it into a bowl adjust the seasonings to taste and keep it chilled until used.

4. Just before serving add the boiled potatoes to a mixing bowl add salt and pepper to taste, add in the pesto sauce, cherry tomatoes, olives and give it a nice toss.

5. As an option we can also add some more shavings of parmesan cheese and micro-greens and serve it immediately with some nice crusty toasted herbed rolls.

Recipe-3] PASTA IN HERBED TOMATO SAUCE

Ingredients

Boiled penne pasta- 2 cups

Olive oil-2 tsp

Garlic- 4-5 cloves, chopped

Onion-1 small, chopped

Tomatoes- 4-5 medium sized, blanched and puree.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Veg stock- 1 cup

Refined flour-1 tsp

Butter-1 tsp

Fresh cream- 2 tbsp.

White sauce-1/2 cup 

Cheese-1/4 cup, parmesan or processed.

Fresh herbs to garnish.

Olives- black/green as needed.

Assorted blanched veggies- ½ cup- broccoli, bell peppers, asparagus etc can also be added to the pasta for more color, texture & taste.

Method:

1. Pre-prep all the ingredients for the pasta recipe and make it on the spot just before serving.

2. To prepare the sauce for the pasta, heat olive oil in a pan add in the garlic and onions, give it a nice saute for 1 minute, add in the refined flour and saute it for 20 seconds, add in the tomato puree, salt, pepper, mixed herbs, chili flakes and mix well, bring to a boil and simmer for 12-14 mins add a little veg stock to adjust texture.

3. Now add in the fresh cream, white sauce and little cheese and blend it all well into the sauce bring it to a boil and add in the boiled penne pasta and olives/ assorted veggies of your choice and adjust seasonings to taste.

4. Cook them altogether for another 2 mins and serve it hot into a pasta plate and garnish with grated parmesan cheese, olives, fresh herbs.

Recipe- 4] BRUSCHETTA AL FRESCO

Ingredients

For the base of the bruschetta:

French bread- 10-12 slices

To spread on the base:

Butter- 2 tbsp./Olive oil- 2 tsp + garlic- 1 tsp chopped + salt and crushed black pepper + mixed herbs- ½ tsp + chili flakes-1/2 tsp all the ingredients to be mixed well and applied on the slices and lightly toast them and keep aside.

For the topping:

Olive oil-2 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped

Tomatoes-2 no, blanched, peeled and roughly cut.

Sliced mushrooms-1 cup- optional can be added.

Salt and crushed black pepper to taste

Sliced black and green olives- 3-4 each

Mixed herbs-1/2 tsp or fresh basil- 8-10 leaves

Chili flakes- ½ tsp

Cheese- 2 tsp cream cheese/ grated cheese- 2 tbsp.

Capsico sauce/ tabasco sauce- 1 tsp

Method:

1. Pre-prep all the ingredients and keep ready for the topping.

2. In a pan heat oil and saute the garlic, onions and add in the cut tomato pieces, sliced mushrooms if being used may be added, salt, pepper, herbs, chili flakes and cook for 2-3 mins.

3. Turn off the flame, add in the Capsico sauce and cheese and mix lightly, just before serving place the topping at room temperature on the slices of bread and garnish with olives/herbs and serve.

Recipe-5] CHICKEN MUSHROOM RISOTTO

Ingredients

Arborio rice/ white rice- 1 cup

Olive oil- 2 tsp

Butter- 2 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Garlic- 3-4 cloves, chopped

Onion-1 small, chopped

Celery- 2 tsp chopped

Salt and pepper to taste

Sliced fresh button mushrooms- 1 cup or 8-10 no

Boneless chicken cubes- 1 cup/ 150 gms.

Veg/chicken stock -3-4 cups

Mixed herbs-1 tsp

Chili flakes-1/2 tsp

Fresh basil- 4-5 no

White sauce- 1 cup

Fresh cream-2 tsp

Grated cheese/ parmesan- 2 tbsp.

Sliced olives- black/green 3-4 no

Cherry tomatoes- 4-5 no.

Method

1. Assemble all the ingredients for the risotto recipe.

2. Clean the rice and keep aside, the white rice can be washed and soaked for 10 mins in water.

3. To start with the risotto, heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.

4 Add in the Arborio rice/ drained white rice, sliced mushrooms and boneless chicken cubes, salt, pepper, herbs, chili flakes and white wine if preferred 2 tsp can be added.

5. Saute all of it well for 2 mins, 1 and half cup of stock and bring to a boil also add in ½ cup white sauce and simmer and allow to cook until rice and chicken are done.

6. Lastly add in the fresh cream and cheese, olives and cherry tomatoes and garnish with fresh herbs, cheese and serve hot.

Recipe- 6] BLUEBERRY PANNACOTTA

Ingredients

Blueberries- fresh or frozen – 1 and half cup

Castor sugar- ¼ cup

Cooking cream/ heavy cream- 2 cups

Gelatin- 2 tsp

Vanilla essence-1 tsp

Crunchy nut praline- 2 tbsp. crushed for the garnish

Tinned cherries- 4-5 no for garnish

Mushy blue berries- 2 tsp for garnish.

Method:

1. To start with the panna cotta recipe in a bowl combine together the blueberries and sugar and mix well, keep aside for 20-25 mins.

2. In a saucepan, place the berry sugar mixture and using a wooden spoon mix it gently in order to blend and mash simultaneously.

3. Reduce the flame and allow to get to a nice syrup kind of texture add in the gelatin at this stage and stir well allowing it to mix.

4. Add in half the quantity of the cooking heavy cream into the saucepan and mix well, simmer and keep stirring in order to mash up the berries completely.

5. Strain the above mixture into a separate bowl and now add in the vanilla essence and the remaining half heavy cream and mix it all up well.

6. Set the panna cotta into individual serving bowls/ dessert cups and chill for 3-4 hours and serve garnished with some more mushy berries or some crunchy nutty praline/ cherries etc.

Ingredient Ideology | Eggy Centric Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy- Hearty & Wholesome

Eggs are one of the best-known useful commodities known to us. The very significant role of eggs in our life is the number of us who include eggs from the start to the end of the day meals. From a filling morning breakfast with varied egg preparations to brunch menus, adding them to salads, sandwiches, dressings and dips too. Eggs are truly easy to adapt to and its role has been quite important in not only cooking but baking as well from cakes to fancy exotic goodies.

Eggs are among the most nutritious foods you can find, providing virtually all the vitamins and minerals you need. To top things off, eggs are cheap, taste awesome and go with almost any food. They really are an exceptional superfood.

Eggs provide the highest-quality protein – while also containing 13 essential vitamins and minerals, alongside necessary omega-3 fatty acids and antioxidants. 

60% of the high-quality protein in eggs can be found in the egg white, while the yolk contains the rest, along with vital healthy fats, vitamins, minerals and antioxidants – all compounding for a valuable contribution to your daily nutritional needs. 

Eggs whites and yolks being the two components within the shell need to be checked for quality and freshness before being broken and blended into our recipes. Egg fried rice, egg curry, egg Akoori or bhurji concept, baked eggs with spinach and cheese, eggs with chicken sausages/ fish/ prawns and quick munchies are great to try as well once in a while.

Here are a few simple recipes using Eggs:

Recipe-1] BRUNCH STYLE PAN SET EGGS

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe and keep aside.

2. In a pan heat oil and butter add in the garlic, onions, chilies and saute for 2-3 mins, add in the tomatoes and potatoes, salt- pepper and all spices and saute for 1-2 mins, add in little water and allow to simmer few min until potatoes are cooked.

3. Now add in the capsicums and eggs and allow eggs to set in for a few minutes.

4. Add fresh coriander leaves and serve hot.

Recipe-2] EGG MUSHROOM FLORENTINE

Ingredients

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.

Method:

1. Prepare all the ingredients for the brunch type dish called egg mushroom Florentine.

2. Heat oil and butter in a pan and saute the onion and garlic, add in the salt and powdered spices, add in the peas, mushrooms and blanched spinach.

3. Cook the mixture for 4-6 mins and break in the eggs and allow to set and cook on a bed of the spinach and mushrooms, check for salt, pepper, herbs and seasonings.

4. Once done we shall be plating it and serving with a portions of bread rolls/ toasts etc.

Recipe- 3] EGG SALAD IN LETTUCE LEAVES ON TOAST

Ingredients

For the base- assorted lettuce leaves -1-2 cups

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

To serve on: toasted bread slices/ french bread slices etc.

For the garnish: parsley, mint, micro-greens.

Method:

1.Prepare all the ingredients for the salad recipe.

2. In a mixing bowl combine together the ingredients for the salad and add in the dressing for the dressing and give it all a nice toss, chill the salad for 20 mins.

3. Remove and arrange the lettuce leaves as a base on the serving plate.

4. Top with the interesting garnishes like olives, cherry tomatoes, parsley sprigs, nuts and seeds of your choice.

5. Portion the salad onto the base of the lettuce leaves and garnish appropriately and serve chilled.

Recipe-4] HEALTHY EGG BREAKFAST SCRAMBLE

Ingredients

Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup 

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

Sunflower seeds/ flax seeds/ melon seeds- 2 tsp.

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Heat oil and butter in a pan add in the onions and chilies, methi, and saute for a few seconds, add in the chopped tomato.

3.Continue to add in the capsicums and salt, powdered spices and mix well add in a little water to prevent burning, cook 2 mins.

4. Break in the eggs one by one and allow them to settle and slowly scramble them as they start cooking.

5. Reduce the flame and allow to cook for 2-3 mins, add in the seeds and coriander leaves and mix well, serve hot with assorted breads, butter, cheese and cup of tea/coffee, add shredded boiled chicken or sliced chicken sausages to the same recipe for variation.

Recipe-5] EGG MASALA DUM BIRYANI

Ingredients:

Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp

Method:

1. Prepare all the ingredients for the egg masala biryani as listed.

2. Heat oil and ghee in a pan add in the whole spices and add in the sliced onions and lightly brown them, add in ginger-garlic paste, green chilies, and cook for 1-2 mins. Add in tomatoes.

3. Add salt and all powdered masalas and cook for 1-2 mins, add little water as needed, add the thick beaten curd and mix well, cook on low flame for 2-3 mins.

4. Add kasuri methi and the boiled eggs and cook in the masala for 2-3 mins and layer the cooked rice on top, add in the onions, nuts, rose water, saffron water, kewra water etc and top with mint and coriander leaves, cover and give dum to the egg biryani for 10-12 mins. Open and serve hot with raita, papad, pickle.

Recipe- 6] JHATPAT AKOORI KA ZAIKA

Ingredients:

Ingredients:

Eggs- 6- 8 no

Oil- 2 tbsp.

ghee- 1 tsp

Cumin seeds- ½ tsp

Fennel seeds-1/2 tsp

Curry leaves- 6- 8 no

Slit red/ green chilies- 3-4 no

Sliced onions- 1 small

Tomatoes- 2 med sized, diced

Salt to taste

White pepper powder to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Parsley/ spring onions/ coriander-2 tbsp. chopped

Lime juice- 2 tsp

Method:

1. Pre-prep all the ingredients for the recipe as listed above.

2. In a mixing bowl beat up the eggs with a pinch of salt and few drops of cold water and add in all the ingredients from salt to powdered spices and all the assorted veggies as well, give it all a nice mix.

3. Heat oil and ghee/butter in a pan add in the curry leaves, slit chilies, jeera and fennel and saute for 15 seconds, add in the entire egg mixture into the pan and allow to settle for a couple of mins, cover and cook on a medium flame for 2-3 mins.

4. Using a spatula or flat spoon gently mix the contents of the pan and add in the greens and a dash of lime juice and serve it hot with roti, phulkas, naans, parathas or even cheesy garlic toasts.

Ingredient Ideology | Quick Fix Tiffin Packs- Healthy & Nutritious By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The word tiffin is also used as a name for a lunchbox. Tiffin’s (or dabbas) come in all shapes and sizes, but traditionally they are round, with three or four stacking stainless-steel compartments firmly sealed with a tight-fitting lid and a side clip to avoid any nasty spillages and a handle for carrying on top. In India food cooked at home with care and love is considered to deliver not only healthy (and relatively cheap) food but also divine contentment. Lunch is usually eaten thali-style, with a tantalising selection of regional delicacies that may include any combination of spicy vegetables, dhal, rice, yoghurt, pickles, bread and pudding served on a big steel plate or a banana leaf. The separate compartments in the tiffin lunchbox accommodate thali lunches perfectly. 

Tiffin culture is now to be found all over India. Everyone from women in brightly coloured saris working in the fields to giggling families on long train journeys – carries a tiffin to provide a compact, portable, homemade lunch. in British India tiffin has evolved to create a fascinating world of its own, a world that involves a whole range of dishes and equipment and above all of suppliers, from the tiffin wallas of Bombay to the sellers of spiced tea and savoury snacks who cater for busy punters on the run. Today tiffin might mean a packed lunchbox or afternoon tea, a savoury snack or a sweet treat. As long as it is munched between breakfast and dinner, it is simply tiffin. In India we also have a constant and dedicated effort in working on our daily tiffin’s to work being carried from home as well which can be challenging and time consuming as well if not planned ahead of time. Tiffin planning plays a crucial role in cooking and packing meals to carry at work in order to sustain the day all along and to be able to manage the hunger pangs and cravings as well in between meals.

“To me a perfect tiffin refers to variety of temptations packed in a safe manner which offers a perfect balance between color, flavour, taste, temperature and texture which is not only convenient to eat but to also please the palate on the whole!” – Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few ideas on daily meal tiffin plans which can be prepared well in time with a little plan of action and pre-preparation to offer a good variety for in meal tiffin boxes & dabbas to work to enjoy with work mates during lunch time.

Recipe-1] ALOO MATTAR KI PESHGI

Ingredients: 

Potatoes- 2-3 medium sized, peeled and cut into cubes

Green peas- 1 cup

Oil-2 tsp

Ghee-1 tsp

Cumin seeds- 1 tsp

Curry leaves- 10-12 no

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp 

Water-1/2 cup

Fresh coriander- 2 tbsp. chopped

Grind to a puree/paste:

Onion-1 no

Tomatoes- 2-3 medium sized

Green chilies- 2-3 no

Ginger-1-inch piece

Using ½ cup water grind and keep side.

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Cut the potatoes, prepare the green peas as well, grind the puree.

3. To start cooking, using a pressure cooker add oil/ ghee and allow the cumin seeds to crackle add in curry leaves, now add in the prepared onion tomato puree.

4. Cook the mixture for 2-3 mins, add in salt to taste, all powdered spices and add potatoes, peas and bhunao for 2 mins, add little water.

5. Pressure cook for 3-4 whistles and carefully open when the steam subsides, check for texture and salt and adjust as needed, add in fresh coriander leaves and mix, pack up the tiffin with the subzi and go along with rotis/ salad/ pickle.

Recipe-2] RASMISE VATANE

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Green vatana- 1 cup boiled

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Curry leaves- 8-10

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coconut milk- 1 cup thick

Fresh coriander- 2 tbsp. chopped

Coriander powder-1 tsp

For the masala paste:

Red chilies-2-3 no

Black peppercorns-4-5 no

Green cardamom-1-2 no

Onion-1 med sized

Tomatoes-2 med sized

Ginger-1 tsp

Garlic-2 tsp

Water-1/2 cup

Method:

1. Prepare all the ingredients for the vatana recipe as listed.

2. Soak the vatana overnight and boil, keep aside.

3. Prepare the paste using the ingredients as listed.

4. To start cooking, heat oil and ghee in a pan add in the cumin, mustard, curry leaves, green chilies and allow to crackle/ splutter.

5. Add in the prepared paste and all powdered spices, salt to taste and mix well, cook for 1-2 mins.

6. Add in the coconut milk and boiled vatana and give it a nice mix, cover and cook for 10-12 mins, add in fresh coriander and turn off the flame, cool a little and pack up the tiffin, this can be enjoyed with roti/ pao/ bread/ rice and some raw salad/ pickle on the side.

Recipe-3] GOBI GULISTAN

Ingredients:

Cauliflower- 400 gms, cleaned.

Potato- 2 small, cut into cubes

Green peas-1/2 cup

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick-1 piece

Onion paste-1/2 cup

Tomato puree-1/2 cup

Ginger-garlic- chili paste- 2 tsp mix

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Water- ½ cup

Fresh coriander-2 tbsp. chopped

Ginger juliennes-2 tsp for garnish.

Method:

1. Prepare all the ingredients for the subzi recipe as listed.

2. Clean the cauliflower and soak in salted water for 3-4 mins and refresh.

3.Prepare all the pastes ahead of time and keep them ready for the cooking.

4. To start cooking, heat oil and ghee in a pan, add in the whole spices and start with the onion paste, cook for 2-3 mins, add in the ginger- garlic- chili paste, add in tomato puree, salt and all spices one by one and bhunao the masala well.

5. Add in the cauliflower, potato, peas and mix well, cook for 1 minute. Now add in water, mix, cover and close the pressure cooker and allow to have 3-4 whistles, turn off the flame, open the cooker and check for salt and texture, adjust as per taste, add fresh coriander leaves and garnish with ginger juliennes and serve it hot with rotis/ phulkas etc.

Recipe- 4] JHATPAT SCHEZUAN FRIED RICE

Ingredients:

Boiled basmati rice-2 cups

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chopped

Garlic-2 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 cup chopped

Carrots/ cabbage/ capsicum-1 cup mix chopped as desired

Mushrooms/ boiled corn/ Babycorn/ zucchini etc can be used.

Boiled cut chicken pieces’/ chicken sausages sliced/ chicken salami/

Shredded chicken tikka or leftover grilled chicken can be used too.

Eggs- 2-3 no

Salt and pepper to taste

Soy sauce- 2 tsp

Water-1/4 cup

Schezuan sauce- 2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare the ingredients for the recipe as listed.

2. The rice in this case needs to be pre-cooked, leftover white rice can be used as well.

3. Prepare the options for the veg/ non-veg choice of ingredients and to get started with the cooking process.

4. Heat oil in a pan add in the ginger, garlic, chilies, saute for a few seconds, add in the chopped onions and saute it for a few seconds.

5. Add in your choice of veggies/ non-veg ingredients, eggs and give it all a nice toss.

6. Add salt and pepper to taste, schezuan sauce, soy sauce and a little water to ensure even blending of the flavours. Cook for 2 mins.

7. Now finally add in the cooked white rice and give it all a nice toss. Add in the spring onion greens, can also add a little grated cheese as well towards the end for a little distinct flavour in the rice recipe. pack up the tiffin and enjoy with some raw salad.

Recipe-5] PANEER BHURJI BEMISAAL

Ingredients:

Paneer- 250 gms, crumbled

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2 no

Curry leaves- 3-4 no

Onion-1 small chopped

Tomato- 1 small chopped

Ginger-1 tsp chopped

Green capsicum-1/2 chopped

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Curd- 2-3 tsp

Malai-1-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Heat oil and ghee in a pan and add in the ingredients one by one and allow to cook for a few seconds.

3. Add in the onions, light brown them add ginger, tomato and all powdered spices, salt and little water and allow to cook for 2-3 mins.

4. Now add in the green capsicums and cook for 2-3 mins, now add in the curd and malai, paneer and gently mix them together and cover and simmer for 4-6 mins.

5. Check for salt and adjust accordingly, finally add fresh coriander leaves and pack up the bhurji for lunch with pao/ phulkas, rotis with some raw cut salad.

Recipe-6] ANDA MASALA CURRY

Ingredients:

oil-2 tsp

ghee-1 tsp

eggs- 4-5 no boiled, peeled

salt to taste

fresh cream- 2-3 tsp

salt to taste

kasuri methi-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

red chili powder-1/2 tsp

garam masala powder-1/4 tsp

Curd-2-3 tsp

Cream-2-3 tsp

in a saucepan combine together:

onion-1 sliced

tomato-2 small chopped

ginger-1 tsp

garlic- 3-4 cloves

Bayleaf-1 no

Peppercorn- 4-5 no

Cinnamon-1 small piece

Green cardamom-1-2 piece

Cashews- 2-3 tsp

Water-1 cup

Cook the above all together for 8-10 mins, cool and grind to a fine paste.

Method:

1. Prepare all the ingredients for the Anda curry masala.

2. To start cooking, using the saucepan add in all the ingredients for the paste and cook for a few mins, cool and grind to a puree.

3. To prepare the gravy, heat oil and butter in a pan, add in the cooked and blended spice mix and cook it for 2-3 mins.

4. Add in the salt, powdered spices and mix well. cook for 3-4 mins, simmer the gravy, add in some curd/ cream as desired to offer a creamy texture. Cook the gravy well until the oil starts leaving the sides.

5. Now add in the sliced boiled eggs and allow them to steep a little in the masala to get the flavours well balanced.

6. Finally add in the fresh coriander leaves and pack up the tiffin with the egg masala curry which goes with boiled rice as well or phulkas, rotis etc.