Herbed vegetable risotto

Ingredients:

For the rice:
1½ cup cooked Rice
2 tbsps Butter
2 cloves Garlic chopped
2 Spring onions chopped
¼ cup Tomatoes chopped
½ cup Zucchini cubed
Salt and pepper to taste

For the herb sauce:
1 tsp Butter 1 cup White sauce 1 tsp Tabasco 1 tbsp Chopped parsley 1 tbsp Chopped basil Salt to taste

Method:

For the rice:

• Melt the butter and add the garlic and spring onions. Deep-fry for a few minutes.
• Add tomatoes and zucchini. Cook on medium heat until done but still crisp.
• Add salt and pepper to taste.

For the sauce:

• Melt the butter and add the parsley and basil. Cook for a few seconds.
• Add white sauce, Tabasco and salt. Now mix rice, vegetables and the sauce.
• Take out in a serving bowl and serve warm. It can be warmed in the microwave or in an oven.

Vegetable Biryani

Ingredients:

2 cups Rice
2 Onions, sliced
¾ cup Ghee
6-8 Cardamom
5 to 6 Clove
8-10 Black peppercorns
6 Cloves Garlic, chopped
2 Green chillies, chopped
½ inch Ginger, crushed
3 Large potatoes, peeled and cut into large pieces
½ cup Green peas
1 Large tomato, chopped
3 tbsps Fresh coconut, grated
A little yellow colour or saffron
½ cup Milk
½ cup Sliced onions
Cinnamon a few sticks
Bay leaves a few
Salt to taste
6 to 7 Cashew nuts, fried

Method:

• Fry the onions in a little ghee till golden brown. Add half the cardamom, clove, cinnamon, bay leaves, pepper, garlic, chillies and ginger.
• Fry for a minute. Then add one and a half cups of water and salt and boil. Now mix in the potato pieces, green peas and tomatoes.
• Cover and cook till done and a little gravy remains. Mix in the coconut.
• Heat two tablespoons of ghee in another wok. Add the remaining spices and three cups of water. Add rice and salt and cook until done.
• In a thick vessel, spread half the rice. Cover with potatoes and green peas with gravy. Spread the remaining rice over it.
• Cover the vessel let it cook for about 10 minutes on a low flame. Heat the remaining ghee and pour over biryani.
• Garnish with golden fried onions and fried cashew nuts. Melt saffron in the milk and pour over the rice.

Spinach pullao

Ingredients:

1 cup Rice
¼ cup onions Chopped
1 cup Spinach Chopped
2 Green chillies
2 tbsp Ghee
1 tsp Cumin seeds
4 to 5 Cashew nuts
2 tbsp Curd
Salt to taste

Method:

1. Make a paste out of the onions, spinach and chillies.
2. Wash the rice and soak for 15 minutes.
3. Melt the ghee in a wok. Fry the cashew nuts till light golden.
4. Remove from the ghee and keep aside to garnish.
5. Add cumin seed to the remaining ghee and let it fry till dark brown. Add the spinach paste and Fry for about 2 to 3 minutes.
6. Drain the rice and add to the paste. Cook for a few minutes. Add two cups of hot water and salt.
7. Cover and let it cook on medium heat. Mix the curd.
8. Garnish with cashew nuts and serve hot.

Kappa puzhukku

Ingredients:

1 kg Tapioca (good soft variety)
½ tsp Saunf
1 tsp Chilli powder
4 to 5 Curry leaves
1 cup Grated coconut
2 cloves Garlic
¼ tsp Turmeric powder
Salt to taste

Method:

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes).
Drain the water keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth.
Grind the coconut with saunf and garlic to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Serve with hot.

Kappa pakkoda

Ingredients:

½ kg Tapioca
3 Green chillies (chopped)
¼ tsp Turmeric powder
1 Big onion (chopped)
½ cup Rice flour
½ tbsp Chilli powder
2 to 3 Curry leaves (chopped)
Salt to taste
oil for frying.

Method:

1. Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the oil.
2. Mix till blended. Heat the oil. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot oil. Fry till crisp.
3. Remove to a strainer and drain the oil.
4. Seve hot with tea/coffee.

Kappa Puttu

Ingredients:
1/2 kg Tapioca (soft variety without much strings)
1 Coconut (grated)
Salt to taste

Method:

• Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix.
• Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mould), put a handful of grated coconut and two handfuls of grated tapioca on the coconut.
• Repeat till the kutti is full. The last layer should be of coconut.
• Keep this in the vessel with boiling water.
• Cover and cook till the steam comes out. Keep for few seconds more.
• Remove the kutti from the vessel. Remove the contents to a plate from the kutti with the help of a chappati roller.
• Serve hot with banana and sugar or with any curry.

Mint Chutney (Pudina Chutney)

Ingredients:

2 Bunch Mint (Pudina) Leaves

1 Bunch Coriander Leaves

1 Green Chili
1 Small Onion chopped (optional)
2 tsp Water

1tbsp Lemon Juice/1 tbsp plain yogurt

Salt to taste

Method:

To begin with wash mint and coriander leaves well.
Take all ingredients in a bowl and blend it on medium speed.
Blend until the mixture has a smooth consistency.
Empty the mixture into a bowl, and serve.

Note: Refrigerated mint chutney can be used for a week or two.

Kappa-Bonda

Ingredients:

Tapioca ½ kg
Onion (chopped) 1 (big)
Coriander leaves (chopped)
2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Salt to taste
Oil 1 tbsp
For the batter
Gram flour 1 cup
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Oil for frying

Method:

• Peel and cut the tapioca into large pieces. Pressure cook till soft.


• Strain and mash well. Heat a tablespoon of oil and add the mustard.


• When it splutters, add the onions, chillies and curry leaves.


• When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.


• Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.


• Heat oil in a wok. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.


• Serve with coconut chutney.

Carrot Tapioca Pudding

Ingredients:

Grated tapioca 1 cup
Milk 2 cups
Sugar ½ cup
Grated carrot ½ cup
Condensed milk 1 tin
Agar-Agar (China grass) 10 gm

For garnishing:
Cashewnuts, carrots (grated) co
conut (grated)

Method:

Soak china grass in ½ cup milk. Wash the tapioca and drain the water.
Boil sugar and milk. Add tapioca and carrot and cook till soft. Add the agar-agar and cook till dissolved.
Continue to cook for a few more minutes. Add the condensed milk and stir well.
When it becomes custard-like in consistency, remove from the fire. Pour in a shallow dish and keep aside.
When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set.
Cut into pieces and serve.

Herbal Raita

Every individual is now conscious of healthy eating — but our taste buds do not want insipid and nutritive food. Here are some lunchtime recipes, which are not only a delight to the taste buds — but are also rich sources of nutrients.



Ingredients:

Beaten thick curds 1¼ cups
Chopped coriander leaves 1 cup
Coconut ½ cup
Ghee or oil ½ tsp
Green chilli ½ tsp
Pepper pods ½ tsp
Cumin seeds ½ tsp
Salt ½ to ¾ tsp
Mustard seeds ¼ tsp

Method:

• Heat half a tablespoon of ghee or oil, in a pan, and fry the coriander leaves along with the chilli, pepper and cumin seeds, till you get an aroma.
• Add the coconut, salt and curds, and grind into a smooth mixture. Keep aside in a bowl.
  Heat the remaining ghee or oil and the mustard seeds. When the seeds splutter, pour it into the raitha — serve this herbal raitha with steaming rice.
• A similar raitha can be made with tender curry leaves, or any other tender edible leaves, like mango, lime, guava and pomegranate. In that case, use only two or three tablespoons of the leaves.
• Coriander leaves are food for digestion, especially for cases of anorexia and biliousness.

Mixed steamed rice

(Serves 6)

Ingredients:

Boiled peas 3/4 cup
Boiled corn kernels 3/4 cup
Peeled and diced tomatoes 3/4 cup
Rice 1/2 cup
Chopped capsicum 1/2 cup
Chopped onion 1/2 cup
Oil 2 tbsps
Chopped garlic 1 tsp
Chopped green chilli
1 Water 1 3/4 cups
Salt 1 tsp
Garam masala powder 1/4 tsp

Method:

• Heat oil in a pan, add onion and garlic, and fry till the onion becomes light gold.
• Add rice, fry well, add salt and water, cover and cook on a slow flame, till the water is absorbed.
• Remove from heat, add the other ingredients and mix well. Grease a ring mold or any other mold, put the rice mixture into it, and level properly.
• Steam this mold, covered, for 15 minutes. Uncover on to a decorative plate.
• Decorate it with dryfruits and serve with curry or Raita.
• This dish is a wholesome meal by itself.

Chilled Coffee Parfait

It is one of my favorite desserts. The parfaits are easy to serve if you have a big family, and they look very elegant whenever served at a formal dinner at home.

Serves: 4 to 6

Ingredients:

2 Tbs (30 ml) cornstarch (cornflour)

3/4 cup (180 ml) sugar

A pinch of salt

2 Tbs (30 ml) milk

2 egg yolks, beaten

1 cup strong black coffee or espresso

1+1/2 cups (375 ml) whipping cream

Additional whipped cream for topping

Ground cinnamon

Method:

1. Mix all ingredients except the whipping cream in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon. 2. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture.

3. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon.

Nutritious parathas

(Serves 6)

Ingredients:

Finely chopped fenugreek leaves 1 cup
Finely chopped spinach 1 cup
Grated carrot 1 cup
Wheat flour 3 cups
Oil 2 tabs
Salt 1 1/4 tsps
Sugar 1 tsp
Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/4 tsp

Method:

Heat oil in a kadai; fry the spinach, fenugreek and carrot. Cool. Mix the wheat flour with the other ingredients, and knead into firm dough, using a little water to bind it.
Divide into medium-sized balls, and roll out into parathas. Shallow fry, with a little oil, on a tawa, till golden brown on both sides. Serve hot with curds and pickle. Fenugreek leaves have medicinal value, and its mineral and vitamin content is high.

Moong Dal with spinach

(Serves 6)

Ingredients:

Chopped spinach 2 cups
Chopped and peeled tomatoes
2 cups
Split moong dal (without skin)
1 cup
Oil 1
Chopped onion 1
Chopped green chilli 1
Chopped fresh ginger 1 tsp
Cumin seeds 1 tsp
Salt 2 tsps
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Lime 1/2

Method:

Pressure-cook the dal with two cups of water for five minutes. Cover the dal, so that it does not scatter. Grind to a smooth paste. Heat oil in a saucepan and add the cumin.

When it splutters, add the onion, green chilli and ginger, and sauté till the onion turns light gold. Add the tomatoes, spinach, chilli and turmeric powders and fry till the spinach wilts a bit and the tomatoes are well cooled.

Mix in the dal, two cups of water and salt and simmer till the gravy is thick. Squeeze limejuice on it and serve hot with rice or rotis.

Spinach is rich in amino acids, iron, Vitamin A and folic acid. It is a cheap vegetable and supplies the same amount of protein as one gets from fish, chicken or meat. Cooked green gram is easily digested, and its nutritive value is high.

Cheese Corn Tikki

Ingredients :

100 gm American corn, 25 gm cheddar cheese (grated), 50 gm paneer (grated), 3 gm cumin powder, 3 gm cardamom powder, 3 gm salt, 2 gm green chilli (finely chopped), 3 gm coriander leaves, 5 gm corn flour

Method :

Blanch the American corn, squeeze to remove excess water. Mince roughly in blender. Mix with cheese, paneer , cumin powder, garam masala , cardamom powder, salt, green chillies and corn flour. Divide mixture into small balls and pat them into coin shaped tikkis . Shallow fry till they turn light brown and serve with mint chutney.

Source: TOI

Tulsi Paneer

Ingredients :

200 gm paneer (cubed), 50 gm cheese (grated), 5 gm green chilli paste, 10 gm cashew nut paste, 25 gm cheddar cheese (grated), 25 gm hung curd, 10 gm cream, 3 gm white pepper, 5 gm salt, 10 ml sesame oil, 25 tulsi paste.

Method :

Mix cheese, green chilli and basil paste. Silt cubed paneer half way and stuff paste into it. In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil. Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Source: TOI

Noorani Seekh

Ingredients :

40 gm French beans, 50 gm carrot, 15 gm paneer (grated), 5 gm green chilli (finely chopped), 3 gm cauliflower, 25 potatoes, 3 gm salt, 2 gm garam masala , 3 gm coriander leaves, 3 gm turmeric powder, 2 gm fried garlic.

Method :

Blanche the French beans, carrots, cauliflower and potatoes, squeeze the excess water, and blend till smooth. Mix with grated paneer, green chillies, fried garlic, salt, garam masala , cumin powder, turmeric and coriander. Now shape this like a seekh and heat in an oven for eight minutes at 180 degrees Celsius. Now, serve with a wedge of lemon and sliced onions.

Source: TOI

Easy veggie kebabs

If you stopped short of making kebabs only because the recipe demanded meat, then these ones are for you. We present some easy-to-make kebabs that vegetarians are sure to enjoy.
Khumb Nawabi

Ingredients :

200 gm mushroom,

2 gm cumin seeds,

2 green chillies,

10 gm onion (finely chopped),

5 gm garlic,

5 gm green chilli paste,

25 gm cheese (grated),

25 gm hung curd,

10 gm cream,

5 gm salt,

10 ml sesame oil,

10 ml mustard oil,

5 gm mint,

2 gm garam masala ,

5 gm chickpea flour.

Method : Scoop out mushroom stem using a scooper. Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed. Mix in cheese and stuff into the mushroom cap. In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps. Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius. Serve with sauce of choice.

Source: TOI

Gnocchi: The delightful dumplings

Italian food holds a lot of appeal for Indians. Look at the way we are putting away plates of penne and pizza margherita.

But there’s more to the carb-rich comfort of Italy, besides these two favourites. Like soft, plump gnocchi, for instance. These, pronounced nyoki, are dumplings that could be made from semolina flour, bread crumbs, potatoes and even plain flour.
Gnocchi, Italians believe, have a very long history, going back to Roman times. Different areas in the region have different types of dumplings in their culinary traditions. In Sardinia, for instance, dumplings are crafted from semolina flour and eggs. In other places you’ll find gnocchi with spinach in it. The French have their own take. The Parisian- style gnocchi is made from choux paste cooked in rapidly boiling water and then drizzled with sauce and very good it is, too.

Gnocchi will take any kind of sauce that goes with pasta shapes. Bolognaise works very well, if you want something meaty, but even a simple tomato sauce with fresh basil tastes delightful. Some Italian cooks go extra-creamy, letting gooey gorgonzola melt over the gnocchi. This is a combination that’s delicious, not to forget sinful, with all those calories from the full fat cheese. Potato gnocchi are a far more recent addition to the Italian kitchen, but are now hugely popular. They take some effort to make, but if you are up to the task, then the results are well worth it.

Potato Gnocchi

You will need...
1 kilo starchy potatoes
¼ cup egg yolk, lightly beaten and
1 cup white flour
Fine salt

Method:

1. Boil the potatoes in salted water till tender. This will take about 40 minutes. Do not be tempted to pressure-cook.

2. Drain and while potatoes are still warm, peel them. The quicker you peel and mash the potatoes, the better the texture you will achieve.

3. Use a fork or potato masher and aim for a smooth, lump-free consistency. But do not turn the mash into a paste.

4. Let the mashed potatoes cool and then make a mound of them. Pour the egg yolks on top and scatter with ¾ cup of the flour.

5. Using a light motion — a metal spatula is best for the purpose, incorporate egg and flour into the potatoes. Add more flour if required.

6. You need a soft, non-sticky dough. Divide the dough into about eight pieces, roll each into a long, thin cylinder, scattering the work surface with a little flour if required. Cut into ¾-inch bits. Make an indentation in each piece with the tines of a fork. This helps the gnocchi catch the sauce.

7. Once all the gnocchi are shaped, bring a large pot of water to the boil. Put in the pieces, about 15-20 at a time. Once they are cooked, they will bob to the surface. Drain and set aside.

8. Once all the gnocchi is cooked, toss in sauce —pesto works great, drizzle with some good olive oil, top with parmesan, if you wish, and serve in large, deep plates

Source: TOI

Dakshini Crab Cakes

After squeezing extra moisture out of the crab meat, serve hot with coconut chutney...

Ingredients :

White Crab Meat - 400 gms.
Garlic, finely chopped - 4 Cloves.
Red Chili Flakes - 1 Tsp.
Mustard Seeds - 1 Tbl sp
Ghee/Oil - 2 Tbl sp
Turmeric Powder - 1 Tsp
Coriander, chopped - ½ Bunch
Salt - To taste
Curry Leaves, finely slivered - 3 Tbl sp
Potato, boiled and grated - 1 Medium size Potato

Method:

1. Heat ghee/oil in a pan, add mustard seeds. As soon as they crackle add curry leaves and chopped garlic.
2. Sauté for a couple of minutes, till the garlic is golden in color and then add red chilli flakes, turmeric power, potatoes and salt.

3. Cook the mixture while mixing well for another minute and then take it off the fire and leave it to cool.
4. Squeeze extra moisture out of the crab meat through a muslin cloth and mix in the potato mixture.
5. Make crab cakes with the help of a mould or just make patties of your desired shape and size.
6. Cook crab cakes in a non-stick pan or griddle using very little oil.
7. Serve hot with coconut chutney.

Source: TOI

Prawn Dumpling

INGREDIENTS:

Prawns (chopped)100 gm
Carrots (chopped) 20 gm
Ginger (chopped) 10 gm
Sesame oil 05 ml
Refined oil or pork fat 10 ml
White pepper powder 04 gm
Salt to taste

FOR THE DOUGH (12 PIECES )
INGREDIENTS:

Tanmein flour 60 gm I Potato starch 60 gm I hot water 50 ml (temperature should be more than 100C)

METHOD

CRYSTAL PRAWN STUFFING

In a mixing bowl, mix all ingredients well and season. Keep in a refrigerator

FOR THE DOUGH

In a mixing bowl, take both flours and mix together with boiling water. I Knead to make dough. Cut into small balls and keep it aside. I With the help of a chopper, flatten them in circular motion. Sheet them and keep aside. I Spoon one each with prepared mix and seal the sides neatly.

TO SERVE

Arrange banana leaf in bamboo baskets, steam for 5 mins. Serve with sweet chilly sauce

Source: TOI

Spaghetti in cream sauce

Ingredients

Spaghetti (boiled): 160 gm, Fresh cream: 180 ml, Spinach leaf: 80 gm, Olive oil: 1 tbsp, Chopped garlic: 1/2 tsp, Chopped onion: 1/2 tsp, Salt: 1/2 tsp, Fresh basil: 2 gm, Grated Parmesan cheese: 25 gm, Butter: 1 tsp

Method

Heat saucepan and add olive oil and chopped garlic and onion. Saute’ garlic-onion lightly and add fresh cream till thick. Then add boiled spaghetti, toss it in cream. Add trim and washed shredded spinach leaves. Finish with grated Parmesan cheese, fresh basil and butter. Add salt as per taste and serve immediately. Garnish with Parmesan cheese and sprig of fresh parsley.

Sounce:TOI

Mixed Vegetable Salad

It won’t take more than five minutes for you to make this mixed vegetable salad. Not only this assortment appears good to eyes but tastes equally delicious and also keep you fit and healthy....

Ingredients:

50gms French beans
3-4 carrots
1 small cabbage
100gms broccoli
(cut into florets)
1 capsicum
Salt to taste
1 tomato (cut into thin rings)
2 green chilies (slit vertically)
Finely chopped coriander leaves
1 lemon juice
Black pepper powder to taste

Method:

Cut and steam the vegetables.
Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
Garnish with coriander leaves.

Source: TOI

Young Turmeric Bekti with Chenin Blanc

Ingredients

Baby fennel, 1 bulb
Young turmeric, 1 piece
Bekti, 180 gms
Juice of 1 lemon
Late harvest Chenin Blanc, 45 ml
Kokum, 10 gms
Ajwain, 2 gms
Jalapeno, 10 gms

Method

Infuse the young turmeric in warm oil to extract the colour and flavours. Make a marination of the flavoured oil, fennel puree and lemon juice and salt. Marinate the fillet and pan sear in a frying pan. Seal both the sides and bake at 180 degrees C. Cook till the core temperature reaches 60 degrees. Reduce the Chenin Blanc and the kokum together with a little ajwain and jalapeno, till it forms a glaze. Saute some spinach and assorted leaves to form the base. Place the cooked fish on top of this and lightly drizzle some of the reduction. Garnish with a lemon wedge and a dill sprig.
Note: Other serving options — make a dry okra and garlic sabzi and serve the fish on it with the drizzle.

Source: TOI

Lamb shanks with mashed potato

Ingredients (for the marinade)

Paprika, 1 tsp, Garlic, 3-4 cloves Rosemary, 1 sprig, Thyme 1 sprig, Oil, 1 tbs, Salt and pepper, to taste

Ingredients (for the mirepoix)

Carrot, 1 I Celery, 1 I Onion, 1 I Leek, 1 I Tomato puree, 250gms I Red wine, 100 ml I Lamb stock, 500ml I Bay leaf, 1 I Peppercorns, 6-7 I Thyme & rosemary, a few sprigs

Ingredients (for couscous)

I Couscous, 100gms I Veg stock, 150ml I Parsley, 50gms I Red pepper, ½ I Lime juice, 1 tbs I EVO 1tbs I Salt, to taste.

Method

Marinate the lamb shanks with all the mentioned ingredients. Wash and clean the mirepoix vegetables. Roughly cut them. Heat a heavy bottom sauce pan, add oil, bay leaf, peppercorn, and vegetables sauté till brown. Add tomato puree, carrot deglazed with red wine, add the lamb stock, bring it to boil. Seal the lamb shanks golden brown in a separate pan, add to this mix, cover with greaseproof paper and aluminium foil, cook at 180 degrees C for four hours or until the flesh falls off from the bone strain the liquid reduce further. For the couscous, bring the vegetable stock to a boil. Pour over the couscous and cover with the plastic film. Remove the cover after five minutes and loosen the couscous with a fork. Mix in the lime juice, EVO, chopped red peppers, parsley and mix well. Serve the lamb shanks on top of the mashed potato and eggplant puree. Spoon over the sauce on top of it. Sprinkle with cardamom powder, drizzle over some rose water and garnish with fresh rose petals.

Source: TOI

Rasmalai-Mascarpone Cheese Cake

If you think hilsa should be dipped and eaten only with thick mustard sauce or kulfi should be had only with faluda, then think again! Here’s a palate of contemporary fusion cuisine for the global Indian, who likes a bit of tartar sauce on his dum aloo or gulab jamuns dripping in chocolate fondue!

(Serves 1 portion)

Ingredients

Rasmalai 2 pieces, Fresh mascarpone cheese, 40 gms , Whipped cream 40 gms, Gelatin, 1 leaf , sponge (as required for base), Nutmeg powder, small pinch, Raisins, (few, soaked in rum)

Method

Soak the gelatin leaf in the syrup of the rasmalai, warm it gently, cool. Cream the mascarpone to a smooth and thick paste, add raisins, nutmeg, and gelatin syrup. Also add half of the rasmalai cut into chunks. Fold in the whipped cream. Take an individual mould, line it with a thin layer of sponge at the base. Pour in the rasmalai-mascarpone mixture. Set for 1 hour in the deep-freezer. Take the mould out and top it with the slices of remaining rasmalai. Glaze, de-mould and serve.

Working mum? Watch your child’s health!

Children whose mothers work are likely to lead unhealthier lifestyles than those whose mums don’t, says a new research. Children of working mums are more sedentary and are more likely to be driven to school.

In the study conducted in UK, mothers were quizzed about the hours they worked and their children’s diet, exercise levels and sedentary activities. They were also asked how much time their child spent in front of the TV or computer each day.

Questions included how much sweets and crisps, sugary drinks, fruits and vegetables the child consumed and whether the child took part in organised exercise and how he/she got to school.

It showed that children whose mothers worked part or full time were more likely to primarily consume sugary drinks between meals than kids whose mothers had never worked. These children were also more likely to spend the least hours a day in front of the TV or computer, and they were more likely to be driven to school rather than walking or cycling.

Children whose mothers worked full time were less likely to primarily snack on fruit and vegetables between meals or eat three or more portions of fruit a day. “Our results do not imply that mothers should not work,” wrote the study authors, “rather, they highlight the need for policies and programmes to help support parents to create a healthy environment for their children.”

These findings were published in the Journal of Epidemiology and Community Health.

Source: TOI

Drink your way to health

It’s time to kick the cola and indulge in some pure fresh water. Especially in a hot and humid city like ours, body water is lost rapidly and requires regular replenishment. Our body consists of about 65 per cent water and just cannot do without it. A mere 2 per cent drop in body water can trigger signs of dehydration, short term memory loss and difficulty in focusing.

Natural healer
Blood circulation is affected when dehydration sets in. The problem only gets worse as dehydration causes the brain to become less active and body to feel tired and fatigued. Water keeps the digestive system in order and flushes out waste products. Water is the natural way towards achieving glowing skin. Drinking acts as a body purifier, removing toxins and waste from your body. “Water forms the basis of wellbeing and cannot be substituted,” says Dr Dilnaz Saini.

Weight loss
Water is an important catalyst for weight loss. “Although most of us take it for granted, water may be the only true ‘magic potion’ for permanent weight loss,” says Dilnaz, “Water suppresses the appetite naturally and helps the body metabolise stored fat.” Studies have shown that a decrease in water intake will cause fat deposits to increase.

Fluid retention
Drinking enough water is the best treatment for fluid retention. Elucidates Dilnaz, “When the body gets less water, it perceives this as a threat to survival and begins to retain every drop.” Water is stored in extracellular spaces (outside the cell). This shows up as swollen feet, legs and hands. The best way to overcome the problem of water retention is to give your body what it needs — plenty of water.

Salt balance
Drinking a healthy amount of water helps the body get rid of unnecessary salts. As the water is forced through the kidneys it takes away excess sodium.

Cold is best
Water preferably should be drunk cold. It’s absorbed into the system more quickly than warm water. “Avoid iced water. Drinking chilled water will quench your thirst fast but the body might actually require a lot more water,” says Dilnaz. Marcus A Clay
Source: TOI

Thandai

North Indian drink Thandai is entrenched with the tradition of Holi. It is a cool and healthy drink. It is a refreshing drink generally made of water, sugar, seeds of watermelon almonds, cashew nut, cardamom, rose-flower, white pepper, saffron and yes 'bhang' to make it intoxicating if require.

Preparation Time: 3 to 4 hrs.

Cooking Time: Nil.

Serves 4.

Ingredients:

1 liter fat milk.

½ cup powdered sugar

10-12 peppercorns

a few saffron strands

To be ground into a fine powder ¼ cup almonds

2 tbsp poppy seeds (khus khus)

2 tbsp fennel seeds (sounf)

½ tsp cardamom (elaichi) powder

15-20 nos. white peppercorns

Method:

• Boil the milk and allow it to cool entirely.Keep aside.
• Add the ground powder and mix well.
• Refrigerate the mixture for 2 to 3 hrs.
• Filter the mixture through a sieve, add sugar, peppercorns and saffron and mix well.
• Serve chilled.

Panha

It is an outstanding summer cooler. It is also called 'Kairi Ka Pani' in most other regions of India. A delicacy made of boiled raw mangoes has an added vitality of black salt,cumin and ginger powder. Panha can be either sweetened or salted according to choice. This cool drink is believed to protect the human body from dehydration during the severe heat waves that hit the region during summer.

Preparation Time: 5 mins.
Cooking Time: 15 to 20 mins.
Serves 4 to 6.

Ingredients

2 medium sized raw mangoes
3/4 cup sugar
1 tsp roasted cumin seeds (jeera)powder
1 tsp black salt (sanchal)
1/4 tsp ginger powder (sonth)
Salt to taste

Method

• Boil the raw mangoes in water till they are soft.
• Drain all the water and remove the skin from the mangoes.
• Strain the mango pulp.
• Add the suger,cumin seed powder,black salt,ginger powder and salt and mix well.
• Store in a bottle and refrigerate.
• When you wish to serve, put 2 tablespoons of the mixture into a glass and top up with chilled water.

Note: To make it sweet add 1/2 tsp cardamom powder and a few saffron strands instead of the cumin powder and black salt.