Gorkha Delish January 2017

MAGHE SANKRANTI A discrete Nepali festival The Nepali food tradition is inseparable from its culture. Maghe Sankranti is all about prosperity and food: tarul, sakharkhanda, chaku...

A renowned beauty with a caring heart, Shristi Shrestha is not just a model and actress, but also an awesome cook...

Issue 6 January 2017

SHRISTI SHRESTHA Celebrity who Cook

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CONTENT Maghe Sankranti: A discrete Nepali Festival

Recipe: Kalo Til ko ladoo

Recipe: Khichidi

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Celebrity who Cook: Shristi Shrestha

Recipe: Aji’s Mushroom

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14 Globalization and the new Food Culture

Why opt for bhatmash

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Recipe: Ghonghi (water snails) curry

Review UBON Restaurant

Ask the Chef

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Food O Scope

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Editor In Chief Prabesh Chapagain

Content Editor Sujan Tiwari

Creative Director Sandeep Khatri

Art Director Yogesh Dhakal

Marketing Abhimanyu Sharma

Graphic Artist Shambhu Ghimire

Photography Suman Shrestha

Write to us at: editor@gorkhadelish.com promotions@gorkhadelish.com

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Jubilant January

Dear Readers,

The advent of the month of Magh in Nepal brings along

As usual, we have our genuine restaurant review. If you

with it a new wave of happiness. Nepali people residing

dig Thai food, this new restaurant in Kathmandu, could

both inside and outside the country-and also those who

be a good choice for you. And, our ‘Ask the Chef’ section

share the Nepali sentiment- celebrate the arrival of this

provides feasible solutions for your kitchen dilemmas.

auspicious month by getting together and eating distinct

Lastly, skimming over the ‘Food O Scope’ section should

Nepali foods like Tarul, sakharkhanda, chaku, til ko

give you some basic insights into the remaining of your

laddu, Khichidi and the like.

month; understand what you should and should not eat as per your horoscope.

This issue, we cover Maghe Sankranti and bring to you some special cuisines straight from the Nepali kitchen. In our ‘Celebrities Who Cook’ section, we feature a beautiful and dynamic personality: Shristi Shrestha. A model, an

Eat Healthy, Stay Happy!

actress, and above all, a charismatic person with a caring heart, Shristi and her charms will leave you rapt.

What is the new food culture? Have our eating habits gone astray? Amita Baral, a registered nurse, explores some important issues relating to food in her article ‘Globalization and the new Food Culture’. Don’t forget to mull over the list of foods that you should eat for a better health in today’s context.

Editor-In-Chief Prabesh Chapagain

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Maghe Sankranti: A discrete Nepali Festival

By Prabesh Chapagain

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T

he Nepali food tradition is inseparable from its culture.

When I think about sesame and beaten rice laddoos, tarul, suthuni and chaku collectively, there is only one thing that my mind can reconcile: Maghe Sangranti. Growing up in a family where the custom and excitement of preparing these festive foods every year worked wonders to bring happiness to the family members, perhaps, I have been conditioned to appreciate these values. And if you have been brought up in Nepal, you can certainly relate to the experience.

Maghe Sanskrati is a festival that is celebrated on the first day of the month of Magh (normally on the 14th of January).

Magh is the tenth month in the Bikam Sambat Nepalese annual calendar and Sankranti is a Sanskrit astrological term used to indicate the shift of the Sun from one zodiac sign to another. Hence, Makar Sankranti or Maghe Sankranti is the transmigration of the Sun from dhanu rashi (zodiac: Sagittarius) to makar rashi (zodiac: Capricorn). This festival depicts a closure to the inauspicious Hindu month of poush (during which no religious ceremonies are permitted). People worship the Sun God on the day of maghe Sankranti and wish for good health and prosperity of the family members.

The tharu community worships maghe sankranti as Maghi whereas the Newa community worships it as Ghyo Chaku Sanun. Some people also refer to maghe sankranti as the ghiu chaku tarul day.

There are many legends associated with maghe sangranti.

One legend has it that a businessman from Bhadgaun (present Bhaktapur) who dealt with sesame seeds was doing extremely good business. The surprising thing however, was that despite such good sales his stock of sesame seeds never ran out. The businessman was perplexed and intended to figure out what was going on. After a thorough inspection,

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the merchant discovered an idol of Lord Vishnu in his stock-pile. From that day onwards, this very idol was worshipped by the people of Bhaktapur as Til Madhav, with the belief that it would foster wealth and prosperity.

According to the epic Mahabharata, Bhismapitamaha (who was gifted with the power to control his death) choose to die on the day of Maghe Sankranti.

Hence, it’s believed that if someone dies on this particular day, h/she might achieve Moksha (salvation) from the cycle of birth and death.

On the day of Maghe sankranti, Hindus purify themselves by taking a holy bath (Makar snan) in various rivers across the country. Some people also make an offering of seasame laddoos in these rivers, and also in temples that are nearby. There is also a custom of worshipping the Rato Machendranath and Ajima mata after the holy bath.

Some famous rivers that experience an influx of people on this particular day are sankhamul near Patan, Devghat near Chitwan, the Narayani/Gandaki River at Triveni, Koshi river basin at Dolalghat; Ridi on the Kaligandaki and the Sachi Tirtha at Trivenighat in Panauti. On the day of maghe sankranti, mela (fairs) are also held on certain river banks; Tanahun and Chitwan are famous for such fairs.

Another lucrative aspect of maghe sankranti is its delicious food. On this day, festive food like til ko laddoo, suthuni (sweet potatoes), tarul (yam), chaku (molasses) etc, are prepared and distributed amid family and community members. Khichidi with tilauri and spinach is also a special type of food that is eaten on this day.

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There is a belief amongst the mass that eating these special foods in Maghe sankranti helps combat cold weather. In the Newa community, there is a tradition of massaging one’s head and body using sesame oil; this is believed to have health benefits for the individual undergoing the massage.

No matter how each Nepali household chooses to celebrate the festival of Maghe sankranti, there is no doubt that it is an occasion for getting together with our loved ones, sharing happiness and enjoying distinct Nepali delicacies. Hence, it’s important that we preserve and promote our heritage.

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Kalo Til ko laddu Til is the Nepali name for Sesame seeds, whereas laddu refers to balls

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Ingredients required:

Method:

Kalo til (sesame seeds): 1 kg (washed)

Boil water in a pan.

Molasses: 350-400 gms Water: ½ liter

Transfer the molasses into the boiling water.

Cook molasses over high heat until the consistency of the mixture increases.

Recipe by: Place kalo til in a pan and fry it.

Amita Baral

You should now take a handful of kalo til and use the hot molasses mixture carefully to form a round shape (make sure that you don’t burn your hands).

Repeat the process until you are done with the ingredients. Once the balls cool off, your Kalo til ko laddu is ready to be served.

You can store the food in an air tight container.

This food is good to eat for 10-15 days, or more, depending on storage conditions

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Khichidi A Nepali dish cooked exclusively on the day of Maghe Sankranti.

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Recipe by:

Sandesh Rayamajhi

Ingredients required: Rice:

1 cup

Black Lentil:

1 cup and a half

Ghee:

4 tbsp

Ginger paste:

1 tbsp

Method:

Turmeric powder: 1 tsp Oil:

1 tsp

Place about four cups of water in a pressure

Salt:

to taste

cooker and add in Black lentil, salt, turmeric

Water:

as per requirement

powder and oil. Cook over medium heat (and until three whistles blow).

Pour in 2-3 cups of water and 1 cup of rice into the pressure cooker. Now add in 2 tbsp ghee, 1 tbsp ginger paste and cover the pressure cooker with a steel plate (do not use the pressure cooker lid).

Let the rice cook over low heat.

Your Khichidi is now ready. Transfer the Khichidi into a plate or a bowl, and enjoy with aachar or gravy.

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Celebrity who cook: Shristi Shrestha She’s gorgeous; she’s smart; she’s single; a former miss Nepal; a renowned model, famous actress and a wonderful person.

Gorkha Delish met up with Miss. Shristi Shrestha in Kathmandu and chatted with her.

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Excerpts:

SHRISTI: Umm(smiles) As far as modeling is concerned, it wasn’t a plan or dream to be perfectly honest with you. I guess modeling just happened to

GORKHA DELISH: Shristi, could you tell us something about your family background?

SHRISTI: My parents are into the hospitality business. Mom and Dad, they own a restaurant in Cornwall, in the South of England. The restaurant specializes in Nepali cuisines. I also have a younger brother who helps out with the family business.

Originally, my Dad is from Bandipur and my Mom is from Gorkha. Well for me, I was born and brought up in Chitwan.

me. One day when I was waitressing at my parents’ restaurant, there happened to be a team who were shooting for a bridal magazine. They approached me and asked me if I wanted to be a model as well.

And that was my first shoot. After that, I moved to London for university studies, and it was during that particular time that I got to work as a model. Well, ‘performing arts’ was my greatest dream; might be because I was studying the same for my A levels in England at that time.

After I was crowned the ‘Miss Nepal’, I got an opportunity to study with Sunil Pokharel sir. I had heard a lot about him at Gurukul and so yah my greatest motivation has been ‘Sunil sir’ for teaching me ‘acting’. My family also supported me a great deal; my friends also have a lot to do with who I am today.

GORKHA DELISH: Has it always been your dream to become a model? Who was/were your greatest motivation?

But above all, you have to motivate yourself as well, I guess; and do it consistently. When you have a

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dream, it’s in your head and in your vision;

sea food coz I grew up around Cornwall and

you have ginger, which is probably used most

and it’s upon you to keep yourself motivated

I have really fond memories of fishing with my

exclusively in Chinese and Thai cuisines. So

and transform the dream into a reality.

family and cooking it up later on.

these little things that I learned from him really fascinates me (smiles).

Any average day, I would love Nepali dal bhat tarkari achar. Lately, I have also been GORKHA DELISH: What were some

eating a lot of fapar ko roti. Personally, I try

setbacks you had to struggle through prior to

to make Makai ko didho sometimes; It’s both

GORKHA DELISH: Since you are single,

making it to the spot light?

healthy and tasty. Apart from Nepali food,

many bachelors’ would be interested to know

I love Thai food; I think it is very flavorsome.

what you are looking for in a guy?

SHRISTI: Ahh prior to making it to the spotlight (smiles). Honestly, I don’t believe that I am in the spotlight just yet. But I guess ‘Miss Nepal’ was the biggest spotlight moment for

Plus, it’s not too heavy as well. And since I snack a lot- and find it hard to eat a bulky meal at one time- Thai is good for me.

SHRISTI: To be honest, I don’t like fussy eaters.

I like someone who is just really easy going, who loves nature and is adventurous in terms

me. You know, after the ‘Miss Nepal’ event,

Sometimes, I also love good old hearty Italian

of trying new things with food and travel.

suddenly I had become a public figure.

pasta and pizzas.

Personally, I like to trek and hike a lot, so a person who shares my interest and can give me

And I had always been a very reserved kind of person; I am quite an introvert, I don’t

GORKHA DELISH: Since you are a

company in my travel would be a preferable

socialize much. So it was quite difficult at the

celebrity, it’s likely for people to assume that

match.

beginning for me to go to events, socialize,

you never cook. Could you tell your fans when

form networks and acclimatize to the change

and how you learnt to cook? How was the first

Well, he should be nice and kind too, of course

in my life. And I am still learning actually.

experience?

(laughs).

GORKHA DELISH: Would you explain

SHRISTI: Not necessarily because of the

GORKHA DELISH: Is there something you

your fascination with food? What are the

celebrity status, but that might be because I

would like to say to people who admire you?

ingredients that best define you?

live alone. To be honest with you, I eat poorly

Something about life and success???

And though not really a ‘setback’ that was something I had to struggle with (laughs).

because I don’t like eating alone. Hence, I SHRISTI: Because of the fact that I grew

end up eating food which is quick and easy to

with my father who always had a strong

prepare. But I do love having friends around,

presence around restaurants and hotels, I

and cooking for them makes me happy. I

have always been fascinated with food and

cook Nepali food for my friends. But they also

cooking. My father and my mother, they

adore the noodles and pasta that I prepare

are both amazing cooks. Back in Cornwall,

for them.

when I worked weekends in our restaurant, I sometimes sneaked out into the kitchen to see

I think I learnt cooking because of my father.

how they prepared the recipes (laughs). And

I remember that he taught me how to cook

that was what really fired up my interest in

rajma- that’s my earliest culinary experience.

coking. I think garlic defines me best (smiles).

And, it really was a great experience because you know meager ingredients can really add

GORKHA DELISH: What are some of your

up to the taste; make a huge difference. I

favourite dishes?

found it interesting to figure out that if you just add in garlic paste to your recipe, it would

SHRISTI: Ahh, my favourite dishes! I love

give the food a warmer taste and tone. And

SHRISTI: Yes ‘Thank you, Thank you and thank you so much’.

The energy that my admirers give me helps me stay motivated. Your love and support inspires me to do better things and be more productive in my work. You guys inspire me to become a better human being everyday.

I would like to contribute a recipe that I learnt from my Nini, Mala Piya.

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Aji’s mushroom Aji means Grandmother in the Nepali language

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Ingredients required:

Oyster mushroom:

1 cup

Cumming seeds:

5 table spoon

Garlic (fine chopped):

1 table spoon

Meat masala/mushroom masala:

1 table spoon

Turmeric powder:

5 tea spoon

Coriander leaves (chopped): To garnish

Method: In a pre-heated pan, add 1 tbsp of vegetable

Recipe by:

Shristi Shrestha

oil. Add in garlic and Cumming seeds.

Once the garlic and Cumming seeds turn golden brown in color, add in turmeric powder.

Add oyster mushroom into the pan and fry for a minute or so.

Add in meat masala or mushroom masala and cook for about 3 more minutes. Once you notice the mushrooms turn golden brown in color, you know that Aji’s mushroom is ready.

Garnish with chopped coriander leaves.

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GLOBALIZATION and the new ‘Food Culture’

By Amita Baral

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as food only to do with taste? Or, is it the aesthetic value of food that is essential? How important is it for the body to retain the nutrients from the food that we eat? If we take some time and delve into our eating habits, we realize that the simple

and meager practice of eating that we indulge in everyday portraits a lot about us. And, what else is food but a story of families, migrations, assimilation, identity and change?

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In the truest sense, the invention of fire was

people, resources, economies and any and

so much money on- fast food is a business

the first revolution of mankind. It was ‘fire’

every comprehensible aspect of the human

after all.

that separated humans and animals, turned

life so close that idiosyncratic cultures have

savages into social beings. The practice

become new norms and ways of life. And

When multinational corporations establish

of preferring cooked food to raw ones, is

in this Global Village ‘fast food’ is rapidly

their outlets in a developing country, local

really that one custom that enabled people

burgeoning as the new pop culture; and

food cultures are more or less threatened. To

to come together in groups, thus initiating

dining-out is becoming the best practice of

be perfectly clear, imagine Pizza Hut or KFC

the prototype of what we call ‘family’ or

the century. Perchance, this is a consequence

selling momos. Well, you guessed it right; this

‘community’.

of our busy work schedule that leaves us

is never going to happen. These corporations

with very little time to cook our own food; or,

make money by conditioning people to

A global village is what the entire world had

maybe it has to do with the mass conditioning

eat their food. So, success for these outlets

become today. Globalization had brought

that groups with vested interest are spending

would mean driving more and more people

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away from their original food culture and

what goes into our mouths. And especially

bringing them close to their (multinational

because today’s world is dominated by

corporation’s) own.

advertising

and/or

aspirational

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selling,

we have to be utterly smart to be able to There is a famous saying that epitomizes

discriminate whether we are ‘eating’ for the

the notion of food: “You are what you eat”.

growth and development of the body. One

And while ‘dining-out’ might seem perfectly

grave question for you to ask yourself today

normal from the surface, nothing could be

is: Are you getting the essential nutrients from

further from the truth. Does fast give you the

the food you eat everyday??? And if the

essential nutrients that your body requires?

answer to the question is ‘NO’, it is time for

As intellectual beings, it becomes vital for us

a change.

to consciously make informed choices about

Are you getting the essential nutrients from the food you eat everyday???

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Here are some simple food that you can accommodate in your diet in order to foster the repair and growth of your body.

For good metabolism:

For Weight Loss:

For Muscle Gain:

Green Tea

Cranberry Juice

Low Fat Milk

Apples

Green Tea

Fruits and Vegetables, Eggs

Spanish

Low fat Yogurt

Cottage Cheese

Tomatoes

Watermelon

Whey Protein

Lettuce

Almonds

Skinless chicken

Garlic

Mushrooms

Turkey

Cucumber

Salmon

Lean Beef

Watermelon

Oats

Tuna

Lemon

Eat healthier for a better life !!!

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Why opt for Bhatmash???

by Prativa Basnet

As a foodie, it’s hard for me to explain my fascination for certain Nepali cuisines; Bhatmash sadheko is one of them. I have got to admit, it’s my all time favorite.

Bhatmash is a Nepali term for soybean. And, I think most people of Nepal will share the same fondness for this typical Nepali nosh. Moreover, bring in Bhatmash and gundruk ko achar together, and bingo!You have the perfect combination. Gosh! I feel my mouth watering already.

Today, I like to share some information regarding the types and benefits of Bhatmash. A common food used in every Nepali kitchen, Bhatmash can be used in a variety of ways. While I love green Bhatmash that is boiled and then mixed up with spices (called Bhatmash

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sadheko in Nepali), the most common type of Bhatmash available in our country is the dried one. You can just roast the dried Bhatmash or use it to make curry; or even soak and ferment it to make KInima (a favorite of many Nepali people).

In Nepal, roasted Bhatmash sadheko is preferred by alcohol-lovers, or whenever there is

Bhatmash is rich in protein. It is regarded as ‘poor man’s protein’ because people who cannot afford to purchase protein- rich foods like meat and dairy products, tend to prefer Bhatmash as a supplement for

an occasion that calls for drinking together. In the Newari culture, Bhatmash is one of the most preferred shagoon snacks.

their dietary needs. Thus, no matter what type of Bhatmash we use, or how we use it in a recipe, the most important thing is it tastes awesome and gives us a high dose of protein. And that is precisely why I love Bhatmash so much.

And, in case you all feel like preparing Bhatmash Sadheko at your convenience, here’s my recipe:

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Ingredients required:

Method:

200 gms of roasted Bhatmash (You can

Place the bhatmash in a plate or a bowl and

include or remove the outer roughage)

add in chopped ginger, garlic, green chilly, mustard oil and salt.

Salt as per your taste Slit the whole lemon into two and then 1 tsp mustard oil

squeeze the juice into the plate or bowl; Mix well. Your Bhatmash sadheko is ready to be

2 finely chopped garlic

served.

1 small piece of finely chopped ginger 1 tbsp finely chopped green chilly Recipe by: 1 whole lemon

Prativa Basnet

Bhatmash sadheko is a quick and easy recipe that can really save your day at times of get-togethers.

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Ghonghi

water snails curry

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Ingredients

Boil the snails for almost 30 minutes

Ghongi – 500 gms

Rinse the snails on fresh water

Mustard Oil -1 tbsp Onion – 1 whole piece (chopped)

Heat the Kadai (pot), Add mustard oil, bay

Garlic – 1 whole

leaf, chopped onions and garlic into the pot

Linseed ground –1 tbsp

.Roast it until it turns brown.

Cumin powder- 1 tsp Coriander Powder – 1 tsp

Add in boiled snails and stir properly.

Chilly Powder -1 tsp Salt – to taste

Add cumin powder, coriander powder, salt

Coriander leaves- a few

and ginger and garlic paste Add water and thicken it with linseed powder; cook for about 10 minutes

Method

Sprinkle chopped coriander leaves. Ghongi is

Recipe by:

Satya Naryan Chaudari

now ready; you can serve it with warm rice.

Collect the Ghongies.

Leave the collected snails overnight in a pot.

In order to get rid of the soil and waste inside the Ghongies shells, sprinkle the pot with broken pieces of rice. The Ghongi eat the rice pieces and throw away the waste.

Cut the tail of individual Ghongies (this makes it easier to suck the meat out of the shell when it is cooked).

Wash and rinse the snails thoroughly.

Student of Culinary Arts in Pacific Hospitality and School of Culinary Arts

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For The One’s Who Adore THAI Food:

UBON Restaurant

By Prabesh Chapagain

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ocated in Pani Pokhari, Kathmandu, right opposite to the Japanese Embassy, the UBON restaurant can be a great place for you to hang out if you are looking for a good Thai restaurant in the capital that would absolutely fit your budget. The UBON restaurant has a friendly setting. It is spread over two floors; the

entire space of the restaurant is well lit and clean with nice carpets, capacious windows and a charming decoration.

We sat on the top floor of the restaurant. The chairs were comfortable and the ambience of the room was delightful. A waiter quickly came over to our table and left us two with booklets (of menus): one for food and another for drinks and beverages. The way I am, I rapidly ran my eyes across the room. A father was feeding his daughter in one of the tables towards our left; a couple was warmly chatting over coffee on one of the tables towards our far right; a few football fans were seated on a comfortable looking black sofa and sipping in beer, their eyes glued to the football game on the big TV fixated on the wall. There was also a nice looking bar with bottles of JACK DANIELS, VAT 69, BAILEYS, SMIRNOFF, Glenfiddich and some other brands of liquor on display.

I scanned the menu of drinks: Gin and Tonic, Bloody Mary, Gin Sling, Screw Driver, Mojito, Margarita, then suddenly a thought crossed my mind: a warm bowl of Thai soup should work best to beat the cold of the evening. I got a hold of the second menu and resorted to ordering TOM YAM KOONG soup along with KAI SATAY and SI KHRONG KOONG. These Thai cuisines were introduced to me

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by my niece Ranju when I had visited Thailand in her graduation ceremony.

The wait for food wasn’t long. The waiter first placed two white bowls in front of us and then immediately brought in TOM YAM KOONG soup (in a green ceramic bowl) and placed it on our table. As I opened the lid of the green ceramics container, a sweet and warm aroma of prawn and mushroom flirted with my senses. I transferred the soup into my white bowl immediately, and the next thing I know I was sipping in the soup from my spoon like a cat. This soup was prepared like it is prepared in Thailand, with just the right amount of fish sauce, prawn; lemon grass and TOM YAM paste. I could feel a hint of the spices not only on my tongue but also on my lips; this was just the thing I needed to beat the cold.

The waiter brought in KAI SATAY and SI KHRONG KOONG and approached us. My wife motioned him to rest the food on the table and he did the same. Personally, I was amazed at the plating of KAI SATAY: the chicken pieces were perfectly adorned on the plate- aluminum foils charminly cladding the base of the satay sticks for sanitary holding. There were two tiny containers of dips on the centre of the dish, and the overall morphology of the cuisine appeared as if it was being served in a five-star hotel. The satay was grilled just right; the curry and turmeric powder perfectly blending with the chicken pieces and not only giving the food an aesthetic appeal, but also a distinct flavor that can rarely be found in the restaurant in Thamel; the red curry paste and oyster sauce was further adding to the taste of the dish. To be perfectly honest, we devoured the food pretty soon.

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I asked the waiter to clear the soup and the KAI

Thailand-something you will absolutely dig if

SATAY and bring us two clean plates so that

you have visited the place.

we could taste the SI KHRONG KOONG. The SI KHRONG KOONG was dispersing

The UBON restaurant is a place I would

a nice aroma of carrots, cabbage and onion

absolutely recommend to foodies who adore

and was garnished with a whole boiled prawn

Thai cuisines. If you are in Kathmandu, you

on the top. The nice noodle used to prepare

must visit the place; you will be amazed what

the dish had the right consistency. The dish

your money can buy.

tasted delicious; the tomato ketchup and fish sauce going wonderfully with the veggies used to prepare the dish. I got to admit, this dish reminded me of the street food of

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Ask The Chef

by Pak Shastri

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Inquiry: How can we control fruit flies or black flies from entering the kitchen? Is there a natural way?

Manoj Sapkota

Inquiry: How can we use cold water to clean greasy dish effectively?

Deepa Dhital Kathmandu, Nepal

Chitwan, Nepal

The Chef: There are a lot of pesticides in the market that you can choose from to control the fruit flies and/or black flies from entering the kitchen.

Precaution is always better than cure. It might be good for you to understand that poor soil conditions, open trash bins, dirty dishes and damp areas are the main attraction for these flies. You must affirm that all indoor soil for growing plants are treated well and never leave dirty dishes overnight. Also, make sure that all trash bins in the kitchen area are covered and cleaned well.

The Chef: The best solution for this problem is to make use of salt and water mixture to clean the greasy dish.

Alternatively, you can just sprinkle some salt on the dirty dishes and rub the dish by making use of water; leave it for a few minutes and then make sure that you clean it properly. Cold water is also the best solution to clean dishes with traces of dairy products and/or starch.

Inquiry: In countries like Nepal, where you constantly face problems of load shedding, how do you ensure that the food temperature be maintained?

Sandesh Rayamajhi Bharatpur, Nepal

The best natural solution to help prevent the contamination of food by these flies is to make an apple cider vinegar trap. You can do this by mixing soap with apple cider vinegar; use a few drops of this mixture with water. You can also use leftover red wine for this purpose; Place it in a bowl and see the flies gravitated towards it.

The chef: The best thing we practiced previously was to ensure that the food temperature outside is at 60 degree Celsius; in such a scenario, the food will not go bad. Never put hot food instantly in the freezer because this will increase the internal temperature causing other food to spoil quickly as well.

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The vacuum suction of the freezer is such that it helps preserve the food for four hours even with no electricity; just make sure that you don’t constantly open and close the freezer. In case you have a party and are dealing with a lot of reheated food, it’s advised that you either finish it off or get rid of the wastage.

Inquiry: Is there a way to ripen avocado quickly? How do you protect a sliced avocado from turning brown?

Jaswindar Preet Ambala, India

The chef: If you want to ripen avocado quickly, one good trick is to place it with apples (in the same bag). Apples release special chemicals which help to ripen fruits and vegetables faster; if you have a closed environment that’s even better, because in such an environment the process is facilitated smoothly.

In order to protect a sliced avocado from turning brown you can make use of lemon juice or vinegar; it tends to give the fruit a longer life. In case you have made guacamole you can apply lemon juice, cover in a tight container and store in the freezer.

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Fed up with regular Horoscopes??? Try our dose of FOOD-O-SCOPE instead

From time immortal, civilizations have believed that distant stars and celestial bodies of the Universe influence life on Earth. Astrologers are of the belief that we were created of the same matter that constitutes the universe and therefore the subjectivity of the stars and celestial bodies have a direct impact on our lives. Suddenly I came across a thought: to link one’s eating habit with the day and time s/he one was born.

cope

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Aries: March 21st- April 19th ‘Bixed bag’ is the best term to define your month. You can look forward to making romantic connections with a prestigious or a high-ranked person. In case you are married, your partner will climb to a higher position because of your influence. This month could also be a good initiation for a joint venture. It is recommended that you go easy on your diet. Do not eat greasy and junk food and avoid a heavy meal at all times. Hot lemon with honey and fresh lime soda will do you god this month.

You should incorporate plenty of greens and vinaigrette salads in your meal. It is also recommended that you choose fish to meat this month as this will help you remain alert.

Taurus: April 20th- May 20th Work could seem frustrating to you the remaining of the month. But you’ve got to understand that it pays well. The good thing is your energy level will be high this month, so it is recommended that you engage in things that interests you; meet friends; go out with your family. You should try and avoid read meat and food rich in high proteins this January. Be cautious about your blood pressure as well. It is best for you if you eat a lot of leafy green vegetables and drink plenty of water. As autumn approaches, make sure that you intake good amount of clear soups (fish or white meat). This month, treat yourself with smoked Chicken on a pizza.

Gemini: May 21st- June 20th This is a wonderful month for you in terms of a love relationship. All the misunderstanding that you might have been going through since the past few months, will clear away. You will enjoy many romantic moments this month. The work that had been piling up on you will come to a closure this month. It is recommended that you opt for simple food; avoid junk and processed food at all cost. Eat light for breakfast and something nice like whole wheat chapatti with less greased curry could be good for your dinner. Cheese or yoghurt mussel is advised if you are suffering from an upset stomach. Yoghurt based drinks are good for you to boost up your metabolism.

Cancer: June 21st- July 22nd The planets favour you this month but you will be required to be constantly on the move. This can also be a good opportunity for you to make a job switch provided you are offered better opportunities. You might face problems of the bone, hair or teeth. The best thing for you to do is to start exercising (if you haven’t already initiated on it). Avoid alcohol completely this month. It is also recommended that you drink a lot of water. Make sure that you eat very healthy brown bread with preservative-free jams. You should also look forward to introducing organic food in your diet. Have lots of sprout based salad and soups made from free range chickens. It might also be a good idea to visit nearby organic markets and buy organic food.

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Leo: July 23rd- August 22nd The month is going to be fascinating to you in terms of new concepts and innovative ideas. You will be appreciated by co-workers and will gain a lot of attention. Some envious people might try to provoke you but you should keep your cool. This month, you should be careful with your money. Do not make any hasty decision when it comes to investing. This month, it is recommended that you cut down on your carbohydrate intake. Think food like buckwheat pasta and organic whole wheat this month; they are good for your stomach. Avoid milk coffee or tea this month.

Virgo: August 23rd- September 22nd This month is all about shopping for you. You will find yourself filled with a new thrill when it comes to purchasing new things. Watch out for new responsibilities in terms of work, this could be your opportunity to prove yourself. Maintain proper oral hygiene this month. This month you must opt for food that is rich in water. For example: watermelon, cucumber or water crisp and iceberg lettuce could be good choices for you.

Libra: September 23rd- October 22nd You are always driven by a sense of inner balance. This month is all about discipline and an orderly lifestyle for you. The month is going to be fulfilling in terms of personal relationships. Make sure that you always have a plan B handy for the remaining of the month; you are most likely going to need it. You can suffer from flu and cold this month; hence it is strictly recommended that you avoid street food or food at all cost.

Chinese or Thai soups, green curry, Chinese white chicken with scallion could be some great choices for you this month.

Scorpio: October 23rd- November 21st The seductiveness of your sign will be at the peak this month. You can further intensify it with a good sense of dress-up and your charismatic smile. This month is all about listening to your heart. You might want to be cautious about allergies this month. Keep yourself warm and drink a lot of soup; this will help flush the toxins from your body.

Also, make sure that you drink plenty of nourishing drinks made up of multi-grains.

Avocado can be a great fruit for you this month. In case you suffer from cough and cold opt for basil tea with dash of black pepper. Green tea can also do wonders for you.

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Sagittarius: November 22nd- December 21st This could be a good month for you to sort out all the pending legal issues. If you have been involved in a romantic relationship for some time now, this could be a good period to take it to the next level: propose for marriage. You will have to make sure that you eat and drink to beat the cold. Go a little spicy this month. Opt for hot soups: mushroom, chicken or even veggies. Good and healthy non-fatty kebab is also a good choice for you this month.

Capricorn: December 22nd- January 19th You will have a lot of energy this month. Make sure that you not indulge in overspending. Be patient and treat your younger with love. You will have to be careful with travelling; do not plan any long trips this month. Good cheese platter and quality red wine could be an awesome combination in case you want to call your beloved home for dinner; this will vitalize the romance. This month, indulge yourself in zesty natural fruit desserts as apple pie with cinnamon, or go for branded ice creams.

Aquarius: January 20th- February 18th This month is all about friends and get-togethers for you. Join your friends for watching soccer or a cricket game; go listen to live music. Your friends add in a spark of content in your life this month. It is also most likely that you will meet an unexpected love companion in one of these very events. You might feel a little drained out or restless this month and it is recommended that you maintain your intake of protein. Milk and boiled eggs should help you maintain your energy. This month opt for chicken sandwich, South Indian dosas. Since you will be doing quite a lot of drinking this month it is recommended that you drink plenty of water to keep yourself hydrated.

Pisces: February 19th- March 20th This month might bring in opportunities for travel. Relax and let yourself loose this month. In case you are not travelling, it is recommended that you spend quality time with your family at your home; you will be amazed how much good it will do you.

Make sure to eat lot of root and leafy vegetables which will give your personality an earthly and airy feel. Eat fried veggies tossed in olive oil, or a simple veg briyani with buttermilk curried raita. Salmon fillet and lemon caper sauce can be a good combo for you and your mood.

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