MAY 2020 | ISSUE 1
Gola
The Summer Staple
Y I D Summer Food MANGO & RECIPES
WHY IS A GOOD IDEA
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Gets you into the right food community
Helps encourage your home-run business with the correct information
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“ FROM THE
FOUNDER’S DESK
Dear Readers, Months of toiling and hard work have brought us here – into your hands nally!When we started off, Foodism was called HomeChefs_India and we were a business that helped and encouraged home chefs to sell their products to a wider a u d i e n ce. We d i ve r s i e d o u r s e l ve s i n to mainstream food, trying to cover all things under the sun pertaining to food and eventually, forked to where it all began. Today Foodism is all the above things and more. We've launched the Foodism magazine to talk to people about the one thing that binds us all – food. The magazine will speak to you on a personal level, retelling tales from faraway kitchens, encouraging you to get up and try cooking a new dish or simply letting you know about the happenings in the world of food. But while we expanded, we did not forget our main audience – Home Chefs. We feel for those who have shown the courage to go out there and sell their food. It is a highly personal thing, to be able to sell something that you created. So we've continued on with the legacy of helping our fellow home cooks build their business, one brick after another. To do this, we've included a special home cooks section in our magazine that will speak to you about the struggles you face, the advantages you have, and the business support available to you. We've also launched the Foodism website which has more recipes for you to cook from. We've also got a state-of-the-art e-commerce portal, which enables home chefs to sell their produce on an online platform – because that's where the world is heading now. Foodism works in multiple verticals, enabling food lovers across the globe to unite and share, read and connect over all things food. We hope you enjoy reading this magazine, as much as we enjoyed creating it. Cheers!
Vyom Shah
Vyom Shah - FOUNDER, FOODISM
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EDITOR’S
LETTER Dear Readers, It gives us so much joy to introduce our pilot issue of the Foodism Magazine. This magazine is the result of months of sweat, blood and brainstorming – and while we had a lot of doubts, we were sure of one thing – that we wanted to do this! Let me break the magazine down for you. The cover stories will focus mainly on the trend for the month; it will be thematic and will be an analytical lowdown on interesting trends across the globe - trends that affect us all. There will of course, be a recipe section where you will nd some sumptuous, easy-tocook recipes to awaken the chef within you. We have an entire section dedicated to Home Cooks, existing home chefs who are hustling and potential and aspiring ones, who want to make it big but don't know how. So each month, we will bring to you, stories about how the others did it, technical news that you can use to make it big and much more. We'll have fun stuff too – which you need to look out for. We'll try and surprise you each time!
Edit: We are living in uncertain times. While the entire team was contemplating whether to postpone this launch to a happier time, we collectively came to a conclusion to go ahead. We're all in this ght together. And if a little happy content can distract you, even for a little while, from the issues we are facing as a country, as a community, it will be our biggest success! Cheers to us all.
Kalgi
Kalgi Desai - Editor
3 MAY 2020 | ISSUE 1
MAY 2020 | ISSUE 1
Managing Director & CEO Vyom Shah Editor-in-chief Kalgi Patel Desai Head Of Design Manasi Sharma Coordinator Shweta Khatri Features Writer Huta Raval Editorial Intern Khushi Kothari
... help@foodism.xyz www.foodism.xyz
Images: Shutterstock
5. Cover Story It’s time to Summer
Gola
The Summer Staple
Y DIFood Summer MANGO & RECIPES
On the Cover Pg No.
14 DIY Summer Food
Pg No.
19 Mango & Recipes - by Hina Gautam
Pg No.
31 Gola- The Summer Staple
IMAGE: SHUTTERSTOCK
CONTENTS 19. Recipes + Insiders by Hina Gautam
19. Mango 23. Mango salsa
39. Lemon Mint Mojito 41. Vagharelo Chhundo 42. Achar Masala 43. Murukku 44. Mango & Diabetes
47. Zodiacs Fun Food Forecast
14. Cover Plus DIY Food activities for kids, this summer vacation
18. Snack Review
24. Mango Shrikhand 25. Nuts Ice Cream 26. Pineapple Coconut Ice Cream 27. Beetroot Raita 28. Dahi Vada 29. Pista Bar 30. Fada Lapsi 33. Chilled Beet Soup 34. Carrot, Apple & Ginger Soup 35. Tomato Apple Cold Soup 36. Cucumber Cold Soup 37. Homemade Frooti Drink
Its Time To
We've bid adieu to the undhiyu and the sarson – it is time for a whole new splash pool of cooling indulgence. Ruby red melons and luscious cucumbers will rule the roost now and those heavenly mangoes will make a muchneeded comeback! Here's welcoming the heat, with a table full of summer sumptuousness. Kalgi Patel Desai Your refrigerator is stocked with frosty bottles of cold water, the ice trays are full again and large watermelons are taking up every square inch of free space – the trees exude a new floral fragrance, every few steps and tiny mulberries sparkle on large, leafy trees. Summer's here and with it, a whole new basket of luscious, sumptuous, indulgent foods! Here's a lowdown on everything you must eat while the sun's up!
The Dreaded 'Gourds' We may have chosen to start this list with the least loved summer offering – the variety of gourds! Bitter gourd (karela), bottle gourd (doodhi), Sponge gourd (galka), ridge gourd (turai), spine gourd (kantola or kankoda), ivy gourd (parval) and ofcourse the coccina (tindora) and cucumbers are all types of gourds that belong to a family of vegetation called Cucurbitaceae. What makes these the perfect summer food is that, not only do they grow during summers, they also boast of a very high water content – helping you 'eat your water' and thus keeping you hydrated during the sweltering months of April through June. As mercury soars and touches higher numbers, these gourds keep your insides cool, your tummy light and your spirits high.
There are multiple ways to cook these and make them tastier. Here's a link to some great recipes that will help your family savor every bite of these, instead of merely gulping them down!
Kanda-Keri-Gol Nearly every region in India that experiences a good amount of heat, makes this delicious concoction at home during summer months. With raw mangoes available in abundance and onions being a key ingredient to keep a heat stroke at bay – this becomes the holy grail of battling the summer months. Some salt, chili powder and grated jaggery added to finely chopped bits of raw mangoes and onions and you're all set. Mix it up with some comforting ghee rice or scoop it up with your rotis,parathas and theplas – you don't need anything when you've got kanda-keri nu kachumber. The great thing about this relish is that almost every home in India makes it,and everyone makes it differently!
It is considered holy, healthy and tasty, hitting a trifecta of the perfect food product. The healthy bacteria that blooms in the heat makes perfectly good milk curdle – making it go tart and solid, but killing almost all the bad bacteria. The result – a luscious, creamy treat full of good, gut-friendly bacteria that keeps you going no matter how bad the heat. Opt for foods like curd-rice or ghensh (rice cooked in buttermilk) for a light but hearty meal. But do take necessary precautions to ensure that all the yogurt based food is stored in a cool place, preferably a refrigerator, to avoid it from curdling further or going sour. This may give you a bad tummy!
Yogurt and Buttermilk Curd or yogurt finds mentions in ancient scriptures such as the Mahabharata also.
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If you delve a little deeper into how ancient India functioned, you will realize that we as a people were visionaries. We sought to think ahead, we saved for the future, we prepared for the worst and we walked two steps ahead. The idiom, 'make hay while the sun shines' holds true for us, except we make pickle when the sun shines. Fermented and ripened through natural sunshine, these large ceramic or glass pickle jars were a summer staple that every rooftop of every house would be lined with. Mothers, aunts and grandmas would mix a variety of masalas – ranging from spicy, to sour to sweet and tangy – rubbing it onto freshly cut vegetables, mangoes, limes and everything they could get there hands on. Copious amounts of oil and salt would go in, to preserve them and they would be placed out in the hot summer sun to ferment, to be eaten all year round – especially during the rains, when vegetation is scarce. We may have given up on the idea of making pickle at home – but even today, hot ghee-rice, mixed with some daal and pickle and eaten with bare hands provides comfort like none other!
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Melon I 9 MAY 2020 | ISSUE 1
T UP!
Revisit a slice of your childhood and go back to the times when summers meant vacations – sleeping on the terrace, eating watermelons for snacktime and musk melon for lunch time. Chopped up muskmelon, mixed with a little sugar made for the perfect meal with a hot roti! You may have given up on those childhood meals – but don't give up on the melon! Slice it, cube it, juice it –eat it anyway you want. Watermelons are a great source of water and fill you up real fast. They'll help you achieve your summer body faster than you thought too!
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MANGOES!
There are two things summer is truly synonymous with – mangoes and childhood! Everytime you think of summer, you get transported – back into your mom's kitchen, sitting on the floor wearing the best rags your parents could find, gorging away at those sweet and luscious mangoes. If you're more gourmet than desi, you could even whip up the dozens of dishes that are so popular today – we're thinking mango cheesecake, mango sticky rice and so much more! But did you know, that mangos are also made into sabzis and even added to daals for an extra punch of sourness (raw mango) or sweetness.
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Mulberries Whoever thinks that summers in India bear no fruit, have never visited the country or didn't see it the way we saw it! Mulberries or shetoor are small spiny berries that grow on large trees. The foliage of these trees are amazing and the fruit even better. Mulberries taste sweet and sour, look for the black ones, they're especially sweet and juicy. The red ones are tart with a tinge of sweetness and the firm, green ones are super, super sour. You could try soaking the red mulberries in some salt water for about 15 minutes and then eat them for a delicious snack!
Special Editors note Summer vacations are an amazing time for kids to learn new things, have fun with friends and make the most memories too! But we know that they take a toll on the parents, who sometimes are at a loss. If you're one of those parents who runs out of things to do with your child, we've got some interesting food-related activities that they can do with you and learn something in the process too!
Dear readers, Last month, when we created an edit list and included this story in our pilot issue, we had no clue that we'd be under lockdown and the kids would actually be at home for their summer holidays a lot earlier than expected. We've altered this story to make it more indoorsy, so that they don't miss out on all those exciting, new things that they would have otherwise learnt outside of home – with all the swimming and skating lessons coming to a halt. Stay strong and sit tight – this too shall pass. We hope this story gives you ways to bond with your child in the most basic way possible – through food.
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Cook up a storm with them!
COVER PLUS
S
ummer's here and it is time for the kids to have a whole new schedule! You're probably feeling like the commies chef in a restaurant, constantly feeding hungry mouth/s and perpetually stuck to the kitchen to cure their boredom. So here, we've compiled a fun list of things that you can do with your child to ensure that you teach them something worthwhile while bonding with them and having some fun! So, here goes…!
1. Teach them gardening
not just a great activity; it can extend for hours, if the child is encouraged to observe things. This will also enable your child to understand seasons better.” 2. Cook up a storm with them! Well, if not a storm –at least teach them the basics. Under your supervision, get them to cook something, cut a vegetable, boil the water, and wash the rice. Involve them in the process of cooking food. Peach Kamath, photographer and founder of Photos by Pch, is also a mother of two. She urges parents to use this precious indoor time to bond with
This is a great time to show your kids how to grow their own food. If you don't have enough space for a garden, try growing a herb garden on your kitchen window sill. You could use whatever vegetables you have around the house, remove their seeds, dry them and sow them. No need to go out – no need to order seeds online either. If a herb garden also seems difficult, go ahead and grow some microgreens – they're healthy and delicious. Microgreens are also easy to grow and need most care indoors only. Tanya Khambolja, Founder of Urban Khetti and co-founder at the River Farm Community Farming is a propagator of kids being aware of how food is grown. She even consults at a few homes and personally imparts practical knowledge to young kids. “A food garden increases the wonderment in kids and helps them understand their ecosystem better. It helps them become curious about the roles every aspect of nature plays, in the production of food, like the sun, the butterflies, the birds. Parents can also get kids to write down their observations each day, give them responsibility of watering the plants so they feel some sort of ownership. Home gardening is 17 MAY 2020 | ISSUE 1
months. Instead of using up precious resources, give them some dough and make purees out of spinach, beetroots etc. to help them color it up. Now teach them how to make different shapes out of these – add colours to them. Assist with cooking the rotis and feed them these rotis. Not only will they have fun getting their hands into something – they'll learn and use their creativity. A watermelon shaped chappati or a teddy bear shaped roti will give more joy than playing that game on the I-Pad for sure! Just make sure its cooked through well. This is also a great way to teach younger kids about various shapes and different vegetables and fruits. 4. Get those forks, knives and chopsticks out!
their kids and teach them a few life skills. “They can learn so much at home, skills that they might not pick up at school. I've been teaching my kids how to break an egg and make omelets. At least they won't go hungry or be dependent on an adult for food. We also have a lot of fun in the kitchen, experimenting with different ingredients, adding toppings to our eggs, stuffing sandwiches with whatever we feel like. We're having a blast, while bonding and learning new things.” 3. Get Rock and 'Rolling'! Almost every single Indian household is stocked up with chapatti flour to last them a few
Our world is becoming smaller and we're becoming more and more global. With this phenomenon, eating with various cutleries like chopsticks and knives is an important life skill. Prepare them early – get those chopsticks out – if you don't have any chopsticks, thorough wash two new pencils and use them to teach them the basic handwork. You can start by giving them a bowl of raw or boiled chickpeas. It is a great motor skill activity and it will definitely keep them busy for a while. Cook them some noodles to give them a feel and watch them slurp away slowly! If you don't know how to use chopsticks – switch on one of those handy YouTube tutorials and get learning with them – it will be a lot of fun! Another skill to teach them is the use of fork and knife – give them various foods and ask them to eat those with a fork and knife! Try fruits, veggies, biscuits, bread or make a game out of it and ask them to try eating a biscuit with a fork and knife!
SNACK REVIEW Kurkure Masala Munch Once upon a time, back in the late nineties, PepsiCo decided to launch a new product that was more suited to the Indian taste buds, despite the steady growth of Lays Potato Chips – their trademark product. Out came Kurkure Masala Munch in 1999, a deliciously crunchy, tangy and spicy offering that became the life of parties for children and adults alike. Almost a decade after this, sometime in 2008 when Facebook was only just growing in India, controversial videos began to surface, suggesting that if you burn a single kurkure stick, it leaves a waxy, plastic like substance behind. After much furor over the addition of plastic to the snack, PepsiCo finally fought a legal battle and the courts ordered Facebook and Youtube to take down millions of links, articles and videos of this content. Senior officials at PepsiCo had reason to believe that people believed these stories because nobody really knew what went into creating this perfect snack, unlike potato chips, these sticks were a mystery to most. Soon after, began a million dollar campaign to revive Kurkure's reputation and salvage it. Today, amidst the hundreds of international and local snacks that are readily available to us, Kurkure has managed to survive despite its shaky past, and that is truly something. The Upside Pepsico truly put in a lot of heart into creating campaigns that showed how Kurkure were made with rice, corn and masalas – basically all things good! That really upped the
game for most. When it comes to balancing Indian flavors, Kurkure wins it hands down – subtle undertones of ginger and turmeric, coupled with an evident tomatoey sourness and heaps of familiar masala blends like coriander, cumin and amchur make this one of the best Indian snack of all times. Add a dash of lime and some chopped tomatoes, onions and coriander and voila – you've got a quick party snack that your friends will relish. The crunch is just right – but if kept in the mouth too long, these little sticks will moisten and dissolve, which makes them even better for all those times when you're not hungry, just bored and need something to munch on. The Downside The biggest turn off about Kurkure Masala Munch – palm oil. Most snack manufacturers use Palmolive oil for its very high heating point and cheap costs. But this product is extremely harmful not just to your health but also to the environment. Palm oil is directly linked to cardiovascular disease – so eventually, Kurkure may not be made of plastic but it will contribute to giving you a heart attack. Also, as they say, too much of anything is bad – eating one too many of these addictive snacks will give you a sore mouth, owing to the acidity and sourness in it. If your teeth are sensitive, more than two packets of these will weaken the enamel too. All we'd like to say is, the snack is delicious so – khaao, magar dhyaan se!
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RECIPES + INSIDERS
M
angoes are juicy stone fruits belonging to flowering plant genus Mangifera. Mangoes are cultivated in south Asia. Almost half of the world's mangoes are cultivated in India alone. India is the largest producers in the world. Mangoes are sweet, juicy and have pulpy texture. They are widely used in all world cuisines in different ways. Mango is the “King of the fruit”. It's our national fruit.
Mangoes are easily absorbed by the body, hence aid weight gain. Mango milkshakes will accelerate the process of weight gain. Mangoes are also known as Anti – ageing food. There are different varieties of mangoes famous in different part of India.
Mangoes are usually harvested while they are green nut perfectly matured. Organic mangoes are left of ripen on the trees. Mangoes come in various sizes and colors select the one based on serving size.
Neelam is a favorite in Hyderabad. Alphonso is available in Maharashtra. It is expensive as comparatively to other mangoes. They are exported a lot.
Mango fruit should be eaten all alone without any seasoning to experience its rich flavour. Sour and unripe mangoes are used in chutneys or eaten with salt, soya sauce, as summer drink aam panna. Mango pulp is made into jellies. Mango lassi is also popular drink. Mango shake is loved by all people and best drink relished by people in summers. In summers chunda, murabba, pickles, amchur powder etc. different varieties are made. Ripe mango is used to make juices, smoothies, ice cream, shakes, different delicious desserts.
Pairi mangoes have reddish tinge in skin. They are pure honey, famous in Gujarat.
Himsagar are the shortest lived of all. Bengalis know their sweetness.
Dusseri are available in Uttar Pradesh. It's the homeland of these mangoes lovingly called as “chusne wala aam”. Totapuri hails from Karnataka, Andra Pradesh and Tamil Nadu. They are great for salads. It is used as an ingredient for many mass – produced mango products in India.
Mangoes are nutrionally rich fruit with health promoting qualities.
Kesar, its skin is greener. Its popularly grown in
1. It's rich in dietary fiber, vitamins, minerals and antioxidant compounds. 2. It protects from colon cancers due to antioxidant properties. 3. It is an excellent source of Vitamin A which supports healthy eyes and proper bone growth, B-carotene, A- carotene for healthy skin. 4. Good source of potassium which is important component of cell and body fluids which helps controlling heart rate and blood pressure. 5. Excellent source of Vitamin B6, C and E. Vitamin ZC consumption help body develop resistance against infectious agents. 6. It cleans the skin. 7. Helps in regulating cholesterol level. 8. It also improves memory power. 9. Mango peel is also rich in phytonutrients such as the pigment antioxidants. 10. They also contain small amount of selenium, calcium, iron and phosphorous. 11. Mangoes are rich in iron which makes them beneficial for people suffering from anemia.
Chausa is popular in North India and Bihar. Its taste is
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Ahmedabad.
very sweet and has bright yellow skin.
Langra grows in Varanasi. The mother tree owner was lame, which is where the mango got its name. This is popular in Haryana, Uttar Pradesh and Bihar. Mangoes are cultivated in almost all part of country of different variety and taste. There are many mango products used in different ways like for: · Juice · Fruit salads · Fruit cocktail · Dried mango slices · Mango wine · Flavoured yogurt · Ice cream etc. Mango pulp is perfectly suited for conversion to juices, nectars, jams, drinks, creams etc. They are then used in puddings, bakery filling and fruit meal for children, flavours for food industry and to make ice creams. Hence mango is loved by all people and used in different ways to relish its taste more and more.
RECIPES + INSIDERS
MANGO SALSA This simple and colorful mango salsa is super easy and tasty. It's sweet n spicy. You can serve this fresh mango salsa with chips, tacos, bruschetta or salads. Ingredients Ripe mangoes, finely chopped 1 cup Red bell pepper, chopped ½ cup Chopped red onion ½ cup Fresh coriander leaves, chopped ¼ cup Jalapeño, seeded and chopped 1 Lime juice 1 tbsp Salt, chili flakes, oregano to taste Method 1. In a serving bowl, combine the prepared mango, bell pepper, onion, coriander and jalapeño. Drizzle with lime juice and mix well. 2. Season to taste with salt,chili flakes, oregano. For best flavor, let the salsa rest for 10 minutes or more in fridge. 3. Assemble cream cheese, mango salsa between two crackers to serve yummy snacks. Image: Harsh Chauhan
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RECIPES + INSIDERS
MANGO SHRIKHAND Shrikhand is a very common yogurt based sweet dish. Mango shrikhand tart is a sweet mango flavored yogurt served in tarts. It is typically served as a dessert after meal during summers. Ingredients Hung curd 1 cup Powdered sugar ½ cup Mango puree 1/4 cup Mango pieces 2 tbsp Mint for garnish Method 1. Mix all ingredients of shrikhand and mix well till it looks creamy. Freeze it for 45 hours. 2. Now fill the shrikhand in a piping bag, and fill each tart with it. 3. Garnish with some mango and mint leaves. 4. Serve chill. Image: Harsh Chauhan
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RECIPES + INSIDERS
NUTS ICE CREAM It's a very rich ice cream full of nuts and creamy in texture. Just try it, you'll love it. Ingredients Heavy cream 1 cup Gold milk 1 cup Corn syrup 2 tbsp Condensed milk 400 ml Cream cheese ½ cup Vanilla essence 1 tsp Almond, pistachio roasted and chopped ½ cup Chocolate chips ½ cup Method
1. In a blender combine heavy cream, milk, condensed milk and corn syrup, blend the mixture on low speed for 1 minute. 2. Add cream cheese and vanilla essence and blend mixture until well pureed. Transfer to an airtight container and freeze for 2 hour, stirring once halfway while freezing, then transfer to an ice cream maker and process according to manufactures directions. 3. Add chocolate chips, roasted almond and pistachios during last few minutes of processing. 4. Transfer to airtight container and freeze to serve. Image: Harsh Chauhan
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RECIPES + INSIDERS
PINEAPPLE COCONUT ICE CREAM Pineapple and coconut is a very good combination. This recipe is non dairy, and very easy to make. It's a healthy home made recipe. Ingredients Pineapple diced 2 cup Banana 1 medium Coconut milk ½ cup
Method
1. Freeze pineapple n banana until solid. 2. Place coconut milk in the freezer for a few minutes. You want to use as much of the cream as possible and this will help separate the cream from the milk. 3. Place frozen pineapple chunks, banana, and coconut milk in a food processor. 4. Blend until smooth and creamy. 5. Serve immediately as soft serve ice cream or freeze it. Image: Harsh Chauhan
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RECIPES + INSIDERS
BEETROOT RAITA This delicious raita will not only add a healthy dose of fiber and vitamins to your dish it will also lend a splash of color to your palate! Ingredients Beetroot 1 nos Yogurt 2 cup Roasted cumin powder 1/2 tsp Salt as per taste. Curry leaves 3-4 springs Mustard seeds ½ tsp Green chili (chopped) 1 tsp Oil 2 tsp Method 1. Boil the beetroot. Peel and cut into small pieces. 2. Puree this beetroot and strain to get smooth texture. 3. Now whisk the yogurt in a bowl, add beetroot puree, salt and cumin powder. one tsp oil in a small pan. 4. Prepare a tadka, oil in a small pan. 5. Heat the oil, add mustard seeds, green chilli and curry leaves. 6. Pour this tadka on beetroot raita. Serve chilled with biryani or rice.
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RECIPES + INSIDERS
DAHI VADA No veggie, no problem! With a little planning you can make this street side favorite within minutes. Classic dishes never go out of style!
Ingredients Urad dal 1 cup Ginger 1 inch Green chili 1nos Cumin ½ tsp Salt as needed. Oil for frying. Curd(thick) 2 cups Sweet Tamarind chutney 1/2 cup For Garnishing Chili powder 1 tsp Coriander leaves few Roasted cumin powder 1 tsp Method 1. Wash urad dal and soak for 5 hours. 2. Drain water from dal and add to a blender jar with cumin, salt, green chili and ginger. 3. Add required amount of water and blend into a smooth fluffy batter. 4. Take the batter in a bowl and beat it for few minutes to aerate it. 5. Heat oil in a kadhai. 6. Take small portion of batter and drop into the hot oil and fry all vadas till light golden and crisp. 7. Drop all the fried vadas into fresh water and let them soak for 10 minutes. 8. Now gently press down all the vadas between palms to take out the excess water from it and place in plate. 9. In another bowl, beat the curd and salt till smooth. 10. Pour the beaten curd over the vadas. 11. Top with red chilli powder, roasted cumin powder, chopped coriander leaves and sweet tamarind chutney to serve.
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RECIPES + INSIDERS
PISTA BARFI This super easy recipe yields a deliciously fudgy pistachio sweet that will have you asking for more. Ingredients Pista 1 cup Sugar ½ cup Milk powder 2 tbsp Cardamom powder 1 tsp Pista(chopped) 2 tbsp Green food color 2 drops Method 1. Soak the pista in warm water for 30 to 40 minutes. 2. Drain water and peel all the pista and blend into a fine paste. 3. Now combine sugar and ½ cup water in a pan and boil it to make a one-string consistency sugar syrup. 4. Add pista paste and milk powder to it. Mix well. 5. Cook and stir this mix for 5 to 10 minutes till the mixture leaves the sides of the pan. 6. Add chopped pista, cardamom powder and green food colour and mix well. 7. Transfer the mixture on a greased plate and spread evenly. 8. After it sets for 1 hour, cut into square pieces and serve. 29 MAY 2020 | ISSUE 1
RECIPES + INSIDERS
FADA LAPSI This highly fibrous wholegrain dish is eaten on special occasions as a sweet treat. It is nutritious and delicious and yet wholesome. Ingredients Broken wheat ½ cup Sugar ½ cup Cardamom powder ½ tsp Ghee 2 tbsp Water 2 cup Few almonds for garnishing. Method 1.Heat ghee in a pan, add broken wheat and sauté till it becomes golden brown. 2. Now add 2 cups of warm water. Mix well and cook on medium flame till soft. 3. This takes upto 15 minutes, keep stirring the mixture. 4. Add sugar and cardamom powder and mix well. 5. Cook till sugar water is absorbed and ghee is released from the sides of pan. 6. Your lapsi is ready. Serve in a bowl and garnish with almonds.
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GOLA- THE SUMMER STAPLE Golas and summers go hand-in-hand! A beautiful summer evening drive/stroll that ends in a heavenly mĂŠlange of crushed ice topped with all sorts of rainbow colours, chopped nuts, creamy concoctions and so much more. Some might even argue that golas are better than icecreams. We find out why!
ICE is Nice! Post Production Edit As this issue went in for a final proofing, we found ourselves in the middle of a pandemic. We urge our readers to follow government guidelines and stay at home. Summers will come and go and we'll enjoy these treats once more very soon. For now, here's a homemade gola recipe to keep you company this summer.
Method Crush the ice in a grinder if you have one. If not, take a thick napkin and wrap all the ice in it. Beat it with a pestle until you have finely crushed ice. Be careful and don't hurt yourself doing this. Add a tiny pinch of salt to your crushed ice and mix well.
Ingredients Ice cubes, 2 cups Salt, a pinch Condensed Milk, ½ can Chopped cashews, almonds and pistachios 4 tbsp Mixed Fruit Jam, 1 tbsp Milk, 3 tbsp
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In a blender, blitz the jam and milk until it becomes a homogenous mixture. If you have readymade syrups like rose or khus at home, skip this step. Assemble the crushed ice in a bowl. Top it with the prepared jam syrup. Pour the condensed milk over it and garnish with the nuts.
S
They are cool, slurpy and customizable – what more could you want? Whether you're in the mood for a super sour green mango or a pleasantly shocking falsa or even a kala khatta, there's one gola for every mood! Uniformly crushed ice (yes, that's one of the things that makes it oh-so-good) drizzled with a combination of your favourite flavors and topped with a selection of chopped nuts, rabri, condensed milk, chocolate chips, bits of fresh fruit – you're spoilt for choice!
GOLA- THE SUMMER STAPLE
ays Sheetal Sheth, a resident of Bodakdev in Ahmedabad, “When we went to the USA, some of our NRI friends treated us to something called snow cones and they weren't nearly as good as golas. While the people of Ahmedabad have improvised and fancified our golas, I'm glad they haven't turned to the West for inspiration and instead trusted their own instincts to come up with original recipes for them.” Love them or hate them, golas are here to stay!
But golas weren't always this fancy. Says Mithoon Saama, a gola seller from a popular place in Paldi, “We improvise and even imitate the fancier ones to make our customers happy. We've innovated a lot also over the years. Earlier, our golas were crushed on a large machine, shaped by hand with a stick inserted into the center of the ice and then drizzled with the customer's choice of flavors. Now people ask for filtered water, organic flavors and fancy toppings. We've also changed our way of working, to suit their needs.” A lot of young adults have also taken to gola-making/selling during the summer evenings. It is a pastime activity for many youngsters who think it's a great way to spend some time with friends while earning a quick buck on the side. A lot of this brand of youngsters have innovated wildly, giving your traditional golas a whole new definition.
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RECIPES + INSIDERS
CHILLED BEET SOUP Cool off your summer woes with this nutritious and tasty, chilled soup with the goodness of beets and carrots! Ingredients Butter 1 tbsp Olive oil 1 tbsp Onion (chopped) 1/2 nos Potato (peeled and chopped) 1 nos Carrot (peeled and sliced) 1 nos Beetroots (peeled and chopped) 3 nos Vegetable stock 6 cups Salt and pepper to taste. Lemon juice 1 tbsp Curd ½ cup Cream 1 tbsp Mint leaves to garnish. Mix seeds to garnish. (Use sunflower, chia, pumpkin) Method 1. Melt butter and oil in a heavy bottomed pot and saute all the vegetables for about 5 minutes over medium heat. Add in the stock. 2. Bring to a boil, lower the heat and simmer for 15 minutes. 3. Take off the heat and season with the salt, pepper and lemon. 4. Puree the soup in blender Strain through a strainer. 5. Stir in yogurt. Chill for an hour. Garnish with cream, mixed seeds and mint to serve..
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RECIPES + INSIDERS
CARROT, APPLE AND GINGER SOUP Enjoy the coolness of carrots and fruitiness of the apples with a tinge of warmth through the ginger in this delicious cold soup. Ingredients Carrots (peeled and cut into large cubs) 4 nos Onion (chopped) 1 nos Celery (chopped) 1 nos Apples 2 nos Ginger 1 inch piece Grated nutmeg 1/2 tsp Vegetable stock 6 cups Salt and pepper to taste. Coconut milk 1 cup Olive oil 1 tbsp Method 1. In a large pot, cook onions in olive oil until translucent and fragrant. Add carrots, apples, ginger, and celery and mix with the onion. 2. Add stock and let it gently simmer until vegetables are softened. 3. Add coconut milk and blend well. Season with nutmeg, salt and pepper to taste.Chill and serve.
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RECIPES + INSIDERS
TOMATO APPLE COLD SOUP Technically, tomato is a fruit too! So this fruity, slightly acidic and sweet soup will cool you down even on the hottest of days. Ingredients Tomatoes (diced) 4 nos Apple (diced) 1 nos Butter 1 tsp Salt and pepper to taste. Cumin powder 1 tsp Method 1. In a saucepan, heat some butter and add the tomatoes and apples to it. 2. Cook until tender. Add water and simmer for a while. 3. Blend this mix until it is a smooth puree. Season with salt, pepper and cumin. 4. Serve chilled.
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RECIPES + INSIDERS
CUCUMBER COLD SOUP Nothing cools you down after a long hot day, like a chilled blend of cucumber with curd. This soup goes with every dish and is a great option to have as it is for an evening snack too! Ingredients Cucumber (chopped) 4 nos Curd 1 cup Garlic (minced) 1 clove Salt and pepper to taste. Cumin powder 1 tsp Butter 2 tsp Mint leaves to garnish Cucumber slices to garnish. Method 1. Combine cucumber cubes, minced garlic and water in a deep non-stick pan. Mix well and cook on a medium flame for 5 minutes. Keep aside to cool completely. 2. Once cooled, fold in the curd and salt and blend in a mixer till smooth. Serve chilled garnished with mint leaves, cucumber slices and black pepper powder.
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RECIPES + INSIDERS
HOMEMADE FROOTI DRINK If you like the store-bought mango drink, you're going to love this homemade version of frooti! It is healthier and better because it is homemade! Ingredients Alphonso mango (chopped) 2 cup Raw mango ½ cup Sugar ½ cup Water 6 cup Method 1. Heat a pan and mix chunks of Alphonso mango and raw mango with the sugar in it. 2. Add 2 cups of water, stir it well and boil it for 10-15 minutes 3.Drain the water and make a smooth paste from softened mango pulp 4. Sieve the pulp and add 4 cup or required consistency of water in it 5. Serve chilled frooti.
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RECIPES + INSIDERS
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RECIPES + INSIDERS
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RECIPES + INSIDERS
LEMON MINT MOJITO Minty cool and refreshingly delicious this mint mojito will bring the sea and the beachwaves right to your doorstep Ingredients Fresh mint leaves 15-20 leaves Lemon (sliced) 2 nos Club soda 1 glass Powder sugar 2 tsp Salt to taste. Ice cubes
Method 1. In a cocktail shaker add mint leaves, 2 slices of lemon (de-seeded), powdered sugar and salt. 2. Mash or crush the ingredients gently. 3. Pour the crushed ingredients over ice and lemon juice, in a tall glass. 4. Pour chilled soda and stir it. 5. Garnish the glass with Mint leaves and lemon slice to serve it.
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RECIPES + INSIDERS
VAGHARELO CHHUNDO This traditional sweet and spicy relish goes well with every flatbread imaginable. Here's an easy way to make it at home. Ingredients Peeled and grated Rajapuri raw mango 2 nos Red chili powder 2 tsp Turmeric powder (optional) 1 tsp Sugar 2 cup Salt to taste. Cumin Seeds 2 tsp Cinnamon 2 sticks Cloves 10 Cardamom seeds 1/2 tsp Oil 2 tbsp Method 1. In a pan heat oil and temper with cumin, cinnamon and cloves. Add grated raw mango, salt, turmeric powder and sautĂŠ for 5-6 minutes. 2. Now add the sugar, mix well and boil the mixture on low heat, stirring continuously. 3. The sugar will start melting. Keep stirring till it forms a two sring consistency syrup. Take the mixture off the heat then and cool. 4. When it cools, add red chili powder and cardamom seeds. 5. Mix it well and transfer it in a glass bottle.
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RECIPES + INSIDERS
ACHAR MASALA This versatile masala allows you to make a pickle out of almost every vegetable and is great to make your khichdis and sabzis 'achaari'. Ingredients Kashmiri Red Chili Powder 2 cup Mustard Seeds split ½ cup Fenugreek Seeds 1 cup Salt 1 cup Turmeric Powder 1 tbsp Fennel seeds 2 tbsp Whole black pepper 1 tbsp Asafetida 1tsp Mustard oil ž cup Method 1. Mix mustard seeds, fenugreek seeds, salt, asafetida, turmeric power in a big thali. 2. Make hole in the center of the mixture 3. Heat the oil and let it cool to room temperature. Then pour the in the center of the mixture. 4. Cover the mixture and keep aside it for an hour 5. After it cools down, add Kashmiri red chili powder and mix it well. Store this masala in an air-tight jar.
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RECIPES + INSIDERS
MURUKKU This Southern specialty is made with deep fried, spiced rice flour and is addictive, to say the least. It is crispy and pungent with a distinctly mild flavor. Ingredients Rice flour 1 cup Urad dal 4 tbsp Oil 1 tbsp Sesame seeds 1 tsp Carom seeds 1/2 tsp Salt as per needed. Red chili Powder 1 tsp Hing Âź tsp Oil for deep frying. Method 1. Dry roast urad dal on medium flame until golden brown. 2. Cool and grind it into a fine powder. 3. Add the rice flour, ground urad dal, ajwain, salt, sesame seeds to a bowl and mix well. 4. Now heat 1 tbsp oil and pour in the flour. Mix well. 5. Add some water and make a smooth, lump-free dough. 6. The dough has to be non sticky and no crumbs. 7. Heat oil in a kadhai. 8. Fill a greased murukku mould with dough and press the mould to make spirals on a butter paper. 9. Set the flame on medium and gently place the murukku spirals with a ladle in the hot oil. 10. Fry them until golden brown and crisp on medium high flame. 11. Drain on tissue paper. Cool them and store in a container.
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T
he King of fruit, Mango is one of the most popular, nutritionally rich fruit with unique flavor,frangnance,taste and health promoting qualities. Mango has more then 20 vitamins and minerals, powerful antioxidants (vitamin- A,C,E) properties, vit K,B6,fibers, potassium,coper,iron,etc. Plays a protective role in eye health,skin,hair, prevent constipation, good for hypertension, helps in fighting cancer, boost immunity,etc. Mango has about 30% fructose form of sugar content so for diabetic it has variable acceptance as main objective is to keep their blood glucose levels in control. However glycemic index is high so well managed diabetic can have mango in moderation within their caloric requirement or in exchange. A recommended intake can be one serving of fruit containing 15 grams of carbohydrate—that constitutes to about ½ cup of mango. If a fruit has lower carbohydrate or sugars, that generally means you can enjoy more of it—but it doesn't mean you can't enjoy the higher carbohydrate fruits! Just remember to keep track of the total carbohydrates in a day. Hence a diabetic patient should not eat mango with other high carbohydrate foods such as maida,pasta,desert,etc. Having mango in pieces rather than juice,shakes,ras is advisable .Artificially ripen mangoes contains calcium carbide which is dangerous to the nervous system.
“ 100gms Mango contents Energy. 74kcals Carbohydrates. 16.9gm Fiber. 0.7gm Calcium. 14mg Vitamin c 16mg Iron. 1.3mg Carotene. 2743ug
Moderation is the key.
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When hunger strikes Bowl satisfies
The popular Buddha bowl trend of 2018 continues to spread its roots in 2020 with people becoming more healthconscious together. The standard template includes a categorial assortment of grains, proteins and vegetables put together aesthetically. But do people follow the standard template? With our creative hands and smart minds, we have the power to switch any dish in a Buddha Bowl. Let’s get insights by some amazing homemakers on how they feel about this different way of serving. by Khushi Kothari
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ZODIACS
FUN FOOD FORECAST
Aries Romantic dinners in the offing – get working on that rocking bod already! Start eating healthy and get rid of that paunch, you're about to be wined and dined very soon. Prep yourself!
Taurus Your new year goals and resolutions are screaming for attention, you've forgotten all about them. Put all the junk to rest and get working on your stamina now. If you get working on your health resolutions now, by the year end you will have reached your goals.
Gemini It is time to get rid of all the toxicity in your life. All the people who say you can't/shouldn't eat – out with them. But not just people, also get rid of the toxic foods sitting in your pantry. We're not asking you to eat healthy, just start eating well. Throw the chemicals out, bring in the natural, wholesome stuff!
Cancer Desserts are the flavor of the month. You'll find yourself indulging
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Leo Take some time off and release all that tension inside you. Eat a whole brownie or a whole cake or a pizza even – just let yourself go, just this once. Food is your release and it is calling you. Don't ignore this call of comfort.
Virgo You will find yourself addicted to home cooked food all of a sudden and it is a welcome change. Saying no to junk will come from within, as surprising as it sounds. Embrace the change and savor it while it lasts – eat a bite of khichdi for us too!
Libra Life's going to get hectic pretty soon so we'd suggest you identify the nearest health food brands and book a month's subscription with them. It is so much better than eating junk, while you're stressing about work.
Scorpio Your mysteries never cease to amaze us Scorpio. You're going to have a lot of friends over and spend a lot of time cooking in the kitchen. It
Sagittarius Baking classes in the offing for you Sagittarius! You've taken up a new hobby and it is giving you a lot of joy – why wouldn't it! Baking sweet goodies is the happiest job in the world after all! Great going you!
Capricorn A bad time for personal relationships but a great time to learn a new recipe or even four! Step away from the relationship drama to enhance your skills and make things happen for yourself.
Aquarius It is time to learn a new hobby – other than eating! We think it should have something to do with food, so learn to cook or grow your own food. It will take your mind off things and be a great stress buster too!
Pisces Everything you've ever learnt will be put to test now. So get working on things and put a move on the gains too. Stay strong and find your solace in food when things go south (which they might on a lot of occasions).
*This is a fun writeup that our edit team has put together and must not be
by Khushi Kothari
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