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Friday, 1 September 2017

Guncha E Makhani

Guncha - E – Makhani 



Ingredients :
7-8 pieces of Cauliflower Florets, Blanched,
1 tsp Turmeric Powder,
½ cup Cottage Cheese Grated,
1 tsp Green Chili Paste,
1 tbsp Fresh Coriander finely chopped,
2 tbsp Gram Flour,
 Oil for Deep frying,

For Makhani :
4 tbsp Ghee,
2 Cloves,
1 Green Cardamom,
1 Bay Leaf,
1” stick Cinnamon,
2 Onions finely chopped,
1 tsp Ginger Garlic paste.
200 gm Tomato Purée,
1/4 tsp Turmeric powder,
1 tsp Red Chili Powder,
2 no Dry Red Chillies,
1/2 Cup Curd, whisked,
1 tsp Garam Masala powder,
1 tbsp Dry Fenugreek Leaves,
Salt to taste,
1 piece of Coal,
1 tbsp Ghee. 
Coriander chopped for Garnish.

Preparation Method :
*  Blanched Cauliflower Florets with Turmeric, Lemon Juice and Salt. rain water properly and pat dry it.
* Mix together Cottage Cheese, Green chilli paste, salt and fresh coriander in a bowl and stuff in cauliflower florets.
* Dust Gram Flour on stuffed florets deep fry it till golden brown, drain on absorbent paper. 
* Soak red chilies in water for 1/2 an hour and ground to paste.
* Now heat Oil, add Cardamom, Cinnamon, Cloves, Bay Leaf, Ginger Garlic Paste, Red Chilli paste and Onions.
* Cook till it gets translucent, then add Tomato Purée, Red chilli powder, Turmeric powder, Garam Masala powder, Salt and Kasoori Methi. Add Curd, mix well. Cook it till it’s done.
* Heat Coal and put it in Makhani on an Onion shell, pour Ghee on it, close the Lid and give smoke for 10 Minutes, remove coal. Now add stuffed Cauliflower florets, mix well.
* Garnish with Coriander, Serve Hot. 

Saturday, 7 January 2017

Corn Filled Focaccia Bread

Corn Filled Focaccia Bread :

Ingredients :
For Herb Mix :
2 tablespoon Olive Oil
1 tablespoon mix herbs
1/2 tablespoon red chilli flakes
1 tablespoon finely chopped garlic

For bread dough :
2 cups all purpose flour (Maids)
10 gram Yeast
1 tablespoon sugar
2 tablespoons butter
Salt to taste
1 1/2 cup milk

For filling :
1/2 cup Boiled corn kernels
1/2 cup processed cheese grated
1/2 teaspoon red chilli flakes

Salsa sause to serve.

Method :

In a bowl mix together olive oil, garlic, red chilli flakes and mix herbs. Leave it for 20-30 minutes for marination.

In another bowl, mix together flour, yeast and sugar. Knead the dough with the help of milk. Now add salt and butter. (Salt should be added afterwards) The consistency of the dough should be soft and little loose. Keep it in an another bowl  with dustef flour and apply milk wash on it and leave it for proving by covering for 25-30 minutes.
After proving, the dough becomes double the size now again knead it dusting some loose flour or say punching. Now roll it into a rectangular shape and apply butter on it. Spread the corn on half part of it. Fold another half part and seal the sides.
Again roll it with soft pressure and set it into mold. Apply some butter on it. Now spread the herb mix on it evenly. With the help of fingers press on the dough creating dent like shape.
Now again keep it aside for proving for 25-30 minutes.
After that bake it for 20-25 minutes at 180'C in a preheated oven.

Cut focaccia bread, serve hot with Salsa
sause.

https://youtu.be/NNNJb7mz3TY







Saturday, 9 July 2016

For Burfi :
* 100 gm white unsweetened Khoya / Mawa
* 100 gm Kellogg's Oats
* 1/4 cup castor sugar
* 1 pinch of saffron soaked in milk
* 1/4 cup desiccated Coconut
* 2 tablespoon clarified Butter / Ghee
* 2 tablespoonCoconut Flakes
For Tropical Fruite Chutney :
* 1/2 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
* 1/4 cup sugar.
For dry fruit stuffing :
* 2-3 tbsp finely chopped pistachio, almonds and cashew nuts.Preparation Method :
Method :
For Burfi ;
* Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar gets dissolve. Don’t overcook khoya. Remove from flame and add desiccated coconut and dissolved Saffron. Mix well.
* Grease ring mould / trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
* Allow to set. After set, unmold it. Coat the burfi on both sides with coconut flakes. Grill both sides on Griddler or frying pan to get a pale golden brown color.
For Fruit Chutney :
* Combine the fruits and sugar in a pan and cook on medium flame till it gets tender.
* Mix well. Add some water to obtain smooth chutney consistency.
Serve hot with fruit chutney.

Thursday, 7 July 2016

The child and the importance to catch up on lost growth

Generally children grow quickly and gain weight steadily in the beginning of their life. But in some cases some kids can't meet this expectations standard of growth. Every child shows different growth pattern. Every child should have a growth chart that tracks his or her growth.  Children need to gain not only adequate weight but also adequate height. A child's height can also be tracked on a chart.  It shows whether the child is growing appropriately for his or her age.  Parents should keep on eye on the proper growth of their kids. Many things can cause the failure of adequate growth of child including illness or fussy eating problems. It is not disease or disorder, but it is the sign that a child is undernourished. Children need to receive, keep, take in or use the proper amount of calories that would help them to grow and gain enough weight and also mentally develop according to age.

Most kids double their birth weight by 4-6 months and triple it by the age of 1. but kids who fail to achieve generally don't meet those standards. And sometimes a kid who seems to be quite healthy or plump and seems to be growing well may gain less weight later along with height also slows down.

A number of things affect on child growth like not offering enough food,  child eats too less, health problems including digestive systems, some food allergy, frequent illness or disorder, infections, metabolic disorder. Sometimes combinations of medical as well as seasonal or environmental factors also cause into inadequate child growth.

If conditions continues, kids loose interest in their surroundings, become fussy, less active, avoid eye contact or lack in sitting, walking or sleeping disorders.

Every child requires proper food intake for required calories or the energy as well as nutrients from a balanced diet comprising different food source. A balanced diet for every child should have a combination of  different types of seasonal fruits and vegetable, meals including rice, cereals, bread, roti and other starchy carbohydrates. Dry fruits sometimes also a good nutrient. Dairy products, proteins such as meat, fish, pulses and eggs along with unsaturated oils and enough fluids.

Along with proper adequate food intakes, a child should have a " healthy drink " is also equal important to regain the lost growth of the child.


According to the National Family Survey 30% of Indian Kids lack growth in terms of their height & weight which needs to be taken care of. I would like to suggest Horlicks Growth+ a health drink for kids specially to catch up on lost growth.

Horlicks Growth+ can help in controlling the nutrition factor for a particular age group of children.

GSK Consumer Healthcare has extended Horlicks, India’s leading Health Food Drink into the advanced nutrition category with the launch of Horlicks Growth+.
Horlicks Growth+ is a break through nutrition formula designed by international pediatrics experts and contains high quality protein with added nutrients that have been identified and known to support catch up growth in children with lost growth.
Through a study conducted on some children, the product has been clinically proven to show visible growth in 6 months. The product is targeted towards 3-9 year old children who are short or lean [less weight] for their age. Horlicks Growth+ contains high quality whey protein, amino acids vitamins and minerals in a delicious formulation that is loved by children.
https://growthplus.horlicks.in/

Thursday, 30 June 2016

Oats Borsch Scone with cheese Fondue



Ingredients:

For Borscht Scone :
100 gm Maida,
100 gm Kellogg's Oats finely crushed,
Fresh Yeast 10 gm,
1 small chopped Tomato,
1 chopped Onion,
1 cup grated Processed Cheese,
1 tbsp Sugar,
1 tsp Salt,
2 tbsp Fortune Rice Bran Health Oil,
Milk for kneading,
1 tbsp Red Chili Flakes,
2 tbsp grated Beetroot.

For  Cheese Fondue :
2 tbsp Fortune Rice Bran Health Oil,
1/2 tsp Garlic paste,
2 tbsp Tomato puree,
1 tsp Worcestershire sauce, 
 ½  cup grated Processed Cheese,
 2 tbsp Grated Mozzarella Cheese,
2 tbsp Cheese Spread,
1 tsp Red chili Flakes,
1 tsp Black Pepper crushed,
 ½  tsp Oregano,
 2 tbsp Corn Flour Slurry,
1 Cup Vegetable Stock, Salt to taste. 
         
For Borscht Scone : Soak the Yeast in to 2-3 tbsp lukewarm Water with 1tsp Sugar. Rub the Oil into the flour and oats till the mixture resembles fine breadcrumbs. Stir in the Yeast mixture, Tomato, Onion, Chili Flakes, salt and cheese, and mix to soft manageable dough with the lukewarm milk. Turn out onto a floured surface and knead lightly. Keep it covered for proving for 45 minute in warm place. Now fold into grated Beetroot, mix well. Take greased Baking tray, dust with some Flour and spread the dough evenly with hand and divide into rectangular shape Finger size with a flour dusted sharp knife. Again keep it for proving for 30 min. Bake it for 30-35 min on 180 C into preheated oven. Then Grill it with Butter on Griddle.

For  Cheese Fondue : In a saucepan, melt butter; add Garlic paste, Chili flakes, stir in Corn flour slurry, salt if desired, and Black Pepper, Oregano and Worcestershire sauce until smooth. Add Vegetable Stock and Tomato Puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add all Cheese and Cheese Spread, cook and stir until cheese is melted. Now serve Borscht Scones with Some Fresh Vegetables and Hot Cheese Fondue.

Kellogg's Peppery Oats Dhokla



Ingredients :
For Dhokla Filled Peppers :
1 cup Kellogs Oats crushed,
2 tbsp Gram Flour (Besan),
3/4 cup Curd,
2 tbsp Oil,
2 tbsp Onions finely chopped,
2 tbsp Tomatoes finely chopped,
1 tsp Green Chilies finely chopped,
2 tbsp Coriander finely chopped,
2 tbsp Green Bell Peppers finely chopped,
1/4 tsp Soda Bi Carbonate,
1 pinch of Turmeric powder,
1 Green Bell Pepper halved,
1 Red Bell Pepper halved,
1 Yellow Bell Pepper halved,
Salt to taste,
2 tbsp Cheese grated,
2 tbsp Coriander finely chopped,


For Fanta Sangria :
1 cup Fanta,
1 cup Grape Juice,
2 tbsp peach cut into small Pieces,
2 tbsp Apple cut into pieces,
1 tsp Mint Leaves,
1 tsp Lemon Juice,
Some Ice Cubes,

Method :
For Dhokla Filled Peppers :
In a bowl mix together Kellogg's oats, Gram Flour, Curd, Oil, Salt, Turmeric powder and mix well. Now add Onion, Tomatoes, Green Chilies, Coriander, Green Bell peppers and Soda Bi Carbonate. Mix well, add 1-2 tbsp if required to make smooth consistency.
Now lightly Oil all halved Bell Peppers with Oil and pour this Mixture into it. Preheat Oven and Bake for 25-30 Minutes or until it will done at 180'C (Insert a Tooth Pick, if it comes out clear, it is cooked).
Remove from the Oven and Garnish with Coriander and Cheese.


Savory Oats with sauted Eggplant and Mushroom

Ingredients:
2 cups water 
1 cup Kellogg's oats
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 Egg plants finely sliced,
2 cloves garlic, minced
6 to 8 ounces button mushrooms, sliced
2 tablespoon fresh coriender chopped
salt to taste
Cracked black pepper to taste
some coriander leaves for garnish

Directions:
Bring water to a boil in a pot. Pour in oats, reduce heat to a simmer, and cover. Cook for 10-15 minutes or until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add egg plants, mushrooms and saute until eggplants turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) 
3. When oats finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh coriander leaves.