Desi Delights June 2015 June 2015
DESI Delights
Indian Food Cooked The Healthy Way
Talk With Dr. Superstar Know Your Knives
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Issue #4
Eat Healthy Everyday Nuts about Nuts
Ways to make your glass of water healthier
Eggs Made Easier
Learn how to use the AirFryer Dhs. 10
Homemaker’s Tips & Tricks 1
WWW.DESIDELIGHTS.COM
All Photos by - Saba Zahir
Desi Delights June 2015
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Desi Delights June 2015
Editor Saba Zahir Designer Saba Zahir Photographer Saba Zahir Contributors Laila Khatoon, Dr. Prashant Nair, Zeba Zahir, Stephanie Christy, Anju Varman, Anjali Shetty and Rubina Mir
Acknowledgements
Software Used Adobe InDesign CC Faculty Incharge Joseph Nalloor Printed by Colour Power Colour Separation LLC Published by
Publication Year 2015 Contact Information PO BOX 13600 Dubai, UAE Tel: +971 4 443291050 Fax: +971 4 42495073 Email: saba_zahir@hotmail.com Web: www.desidelights.com
WELCOME It has been long believed that Indian food are dripping oil and soaked in spices. Some would say, that’s what makes Indian food so delicious. But in today’s world were 10 year olds are obtaining diabetes and 13 year olds suffer from heart-attacks, it has become important for people to stop focusing on taste and begin to concentrate more on maintaining their health. This magazine does just that and much more. With delicious recipes that contemplate your health too, Desi Delights is your destination for healthy Indian food. This specific issue consists of dishes that can be made quickly early in the morning and the ones that are easy to carry to work and school. Not to forget, less sweetened sweet dishes that you can enjoy on family gettogethers and friends reunions. Enjoy reading.
Saba Zahir, Editor saba_zahir@desideslights.com
Editor’s Note
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Desi Delights June 2015
Contents 6
12
6 STARTERS
12 HOMEMAKER’S TIPS AND TRICKS
Skip on fried starters and try something healthier. Starters cooked the desi way will steal your heart.
8 EAT HEALTHY EVERYDAY
Explore the uses of different types of knifes in your kitchen with Saba Zahir.
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18 TALK WITH DR. SUPERSTAR
In conversation with Doctor and Actor, Dr. Prashant Nair.
21 HEALTH ON THE ROAD
Don’t let this summer leave you feeling depleted, bloated, and tired. Few tips to help you eat healthy while traveling this summer
14 4 WAYS TO MAKE YOUR GLASS OF WATER HEALTHIER
11 KNOW YOUR KNIVES
16 THE IDLI-MAKER’S GUIDE
Explore the uses of different types of knives in your kitchen with Saba Zahir.
A quick walk through for those who wish to learn how to use the idlimaker.
The meal never ends without the sweet dish but lot of people have to cut down on this due to calories and diabetes problems.
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All Photos by - Saba Zahir
Few of the best Indian recipes that will leave your taste buds mesmerized without ruining your health. The best meals for your everyday lunch and dinner.
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Desi Delights June 2015
Just a couple of extra elements and make your glass of water healthier.
22 EGGS MADE EASIER
Desi Delights June 2015
June 2015
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24 THIS MONTH’S SPECIAL
28 THE AIRFRYER
This month’s regional specials column brings the very famous Litti Chokha’s recipe from Bihar.
25 BREAKFAST TIME
An extremely nutritious and tasty way to start your day.
26 5 MUST AVOID NUTRITIONAL MYTHS
In conversation with Mrs. Laila Khatoon, Saba Zahir discovers the various uses and benefits of the modern new was of cooking healthy, the airfryer.
30 NUTS ABOUT NUTS
Stephanie Christy spokes about the 10 most desired types of nuts in India.
In honor of all Mother’s around the world, here are 5 myths that every mother should know aren’t true.
32 BARBECUE MANIA
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34 WEEKEND THRILL
Enjoy your weekend meal without gaining that extra weight. Few best weekend recipes you can have.
38 DESERT DELIGHTS
Saba Zahir brings to you few of the best, less unhealthy ways to make your sweet dishes.
Some amazing barbecue recipes for your picnics.
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Desi Delights June 2015
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Desi Delights June 2015
Starters
For Your Special Meal
Saba Zahir brings you starters recipes for your meals. Skip on fried starters and try something healthier.
Chicken Corn Soup Though Soups are not exactly a part of the Indian cuisine, this desi soup recipe will steal your heart. It contains good amount of nutrition thanks to the corn and also tastes great and the fact that no oil or spices are used in the processes makes it even more healthy. 2 Chicken leg pieces 8 glasses of Water 1 can of Corn 2 Eggs 6 tbsp Corn flour 1/2 tsp Crushed Black pepper Salt to taste
All Photos by - Saba Zahir
Boil the chicken pieces in water to prepare chicken stalk. Drain the remaining water from the chicken pieces and keep it aside. Shred the chicken into smaller pieces. Then grind the corn with a little water making sure it doesn’t become too fine. Now heat the chicken stalk till it starts boiling again and add the shredded chicken and the corn paste to it. After about 2 minutes, add salt and crushed pepper to it too. Let this boil for another 2 minutes. In a separate bowl add water to the corn flour to make a thin paste. Add the corn flour mixture to the soup to give thickness to the soup. Then beat both the eggs together and add it slowly to the soup while continuously stirring it. Cook this for another two minutes then switch off the flame. Serve hot.
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Starters
Desi Delights June 2015
Fish Salad This recipe requires very less amount of oil. Also white fish is recommended by The American Heart Association and considered good food heart. 1 White fish piece 3 tbsp Green chutney 2 tbsp Soya sauce 500 gm Cabbage 1/2 Red capsicum 1/2 Green capsicum 1/2 Yellow capsicum 5-6 strands of Spring onion Salt to taste 1/2 tsp Oil
Papad or Papadum The traditional method of making papad or papadum involves a lot oil. This creates a huge problem for people with cholesterol problems. But if you wish to avoid this, try baking the papad instead of frying this. This way, there would be no need to use oil at all and you can enjoy the papad without worrying about your diet.
Chop the fish into small wide strips. Marinate it with green chutney for about 10 minutes. Add oil to the pan and allow it to heat. On high flame toss the fish for 5 minutes. Take out the fish from the pan and keep aside. Now drop the red, green and yellow capsicum in the pan along with the spring onion and toss them till they become soft. Add soya sauce and salt to taste. Now add the fish to the vegetables in the pan and cook the fish for 2-3 minutes. Starters
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Desi Delights
All Photos by - Saba Zahir
June 2015
Eat Healthy Every Day 8
Desi Delights June 2015 Few of the best Indian recipes that will leave your taste buds mesmerized without ruining your health. Saba Zahir explores the best meals for your lunch and dinner. Be it at home with family or for your lunch box at work or school, this is the best you can find.
Rotis (Chapatti) This method of cooking rotis is much more healthier than what is generally practiced by Indians. There is absolutely no amount of oil or ghee involved and hence helps control rising cholesterol levels. Also, the absence of salt helps control rising blood pressure levels. It is much simpler and easy to make and can be a great choice for your breakfast and lunch tiffins. 3 cups chapatti flour (atta) 1-1½ cups warm water Take the chapatti flour in a large bowl and slowly start adding the warm water to the dough. Adding the water too quickly might make it too sticky. Start kneading the dough. The finished dough should be soft and slightly sticky. If it is too sticky, add a little more flour and if it too hard, add more water. Once the dough is ready, allow it to rest for some time. Prepare your tawa (cooking surface) on medium flame and wait for it to get hot. Prepare the dough into small balls and start rolling out the balls on by one and place the rolled roti on the tawa. After 15-30 seconds, flip the roti upside down to cook the other side. After another 30 seconds, the roti should begin to puff. Use a dry cloth or towel to gently press the roti for even cooking and then take it off the tawa. Repeat the same for all the rotis. This is a great method and can be used for lunch tiffins for school/work or even for dinner.
Chana Masala Curry A person with cholesterol and heart problems would be advised to avoid the consumption of chana masala due the large quantity of oil and spicies used in it. But an Indian heart will always grave for a plate of chana masala curry. This recipe will solve your problems with its healthy approach. 250gm White Chana(chickpeas) 1 Onion 1 tbsp Ginger-garlic paste 1/2 tsp Turmeric powder 1/2 tsp cumin seeds and black pepper powder mix 1/2 tsp Red chili powder 1 tsp coriander powder 2 tbsp Olive oil 4 cups Water Salt to taste 1/2 tsp Chat masala 5-6 coriander leaves 2 Green chilli Half a Lemon Soak the white chana over night. Take a pressure cooker and add 2 cups water in it. Add the soaked chana too and close the cooker tightly. Cook for about 2-3 whistles then remove the chana and drain the water completely. Take a pan and add 2 tbsp of olive oil to it. When the oil is heated,
chop one medium onion finely and put it in the oil. Fry the chopped onions until brown then remove 1 tbsp of it and keep in a bowl. Now add 1 tsp ginger-garlic paste to the remaining onions in the pan. Stir for about a minute, then add 1/2 tsp turmeric powder, 1/2 tsp cumin seeds and black pepper powder, 1/2 tsp red chili powder and 1tsp coriander powder. Stir well and cook for about 2 minutes on low flame. Now add the boiled chana to the pan and stir well for another 2 minutes. Add 2 cups of water and salt to taste and cook on low flame until the gravy becomes slightly thicker. Switch off the stove and add 1/2 tsp chat masala and mix well. Place the gravy in the presenting dish and prepare for garnish. Place the half lemon on the gravy along with a 5-6 coriander leaves and green chilies. Serve hot and Enjoy with the chapati instead of unhealthy puri. A little compromise with taste for health is totally worth it.
Health Benefits of Chickpeas • Prevent digestive disorders • Great source of protein • Boosts iron • Stabilizing blood sugar level • Lower bad cholesterol. • Lower the risk of breast cancer • Help in weight loss Eat Healthy Everyday
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Desi Delights June 2015
Karela (Bitter-gourd) Bitter cord, or karela, as largely known in India as is highly disliked due to its sour taste, specially by children. This bizarre taste blinds us from its great health benefits too. With low oil and nutrition of its skin, here is a recipe that will just taste good but also take care of your health. 1/2 kg karela 3 medium onions 1/2 tsp cumin seeds and black pepper powder 11/2 - 2 tbsp Olive oil 2-3 cloves 2 black cardamom Salt to taste
All Photos by - Saba Zahir
Wash the karela and chop it finely. Make sure to not remove the skin. It is the most nutritious part. Take a pan and add 11/2 - 2 tbsp of olive oil. Add 2-3 cloves and 2 black cardamom to it. Now add the chopped karela and salt as per
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taste. Cover the pan and cook on low flame for about 10 minutes. Add chopped onions and 1/2 tsp cumin seeds and black pepper powder. Cover and cook on low flame for another 1/2 an hour. Now open the pan and stir for 1015 minutes. Your healthy and tasty version of bitter cord is ready. dough. Adding the water too quickly might make it too sticky. Start kneading the dough. The finished dough should be soft and slightly sticky. If it is too sticky, add a little more flour and if it too hard, add more water. Once the dough is ready, allow it to rest for some time. Prepare your tawa (cooking surface) on medium flame and wait for it to get hot. Prepare the dough into small balls and start rolling out the balls on by one and place the rolled roti on the tawa. After 15-30 seconds, flip the roti upside down to cook the other side. After another 30 seconds, the roti should begin to puff. Use a dry cloth or towel to gently press the roti for even cooking and then take it off the tawa. Repeat the same for all the rotis and enjoy hot chapatti.
Desi Delights June 2015
Know Your knives
Explore the uses of different types of knives in your kitchen with Saba Zahir.
Slicing Knife
Chef’s Knife
Boning Knife
Utility Knife
Paring Knife
Slicing knives are generally used for slicing meats. They have thinner blades than chef ’s knives. A long blade allows large pieces of meat to be cut into clean, even slices. Some slicing and carving knives will also have a grantor edge.
The Chef ’s knife is one of the most used kitchen knives and can be used for everything from chopping to slicing fruits and vegetables. Most chef ’s knives have a broad blade that curves upward towards the tip to allow the knife to rock for fine mincing.
The boning knife is an ideal kitchen knife for removing meat from bones and cutting fish or poultry. Boning knives can have different widths of blades as well as varying stiffness. The curve of the blade offers greater control when making precise cuts.
Utility knives are midsized knives used for miscellaneous cutting. It is good for cutting larger vegetables and sandwich meats that are not large enough for a chef ’s knife. These knives can come in plain and serrated edges, and are sometimes referred to as “sandwich knives”.
Paring knives are used for intricate work and allow for a greater amount of control than a larger knife. In general, all paring knives (with the exception of the bird’s beak) can be used for basic utility work in the kitchen.
Know Your Knives
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Desi Delights June 2015
Homemaker’s
All Photos by - Saba Zahir
Tips and Tricks
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Desi Delights June 2015
Saba Zahir shares a few kitchen tips and tricks that she discovered in conversation with the five housewives.
Chillies To keep your chillies fresh for longer, break the steam off and pack them in a closed container wrapped in a tissue. You can then store it in the fridge.
Almonds Pakoda To make your pakodas more crispy, add a little corn flour to the pakoda mix and oil/air fry as usual. The change will be deliciously noticeable
It is a difficult task to remove the skin off almonds when they are dry. To make this easier, soak it in boiled/warm water for a couple of hours. This method can be used for tomatoes and peaches too.
Rice Noodles Nobody likes sticky noodles. There is an easy way to avoid this. After boiling the noodles, simply run through cold water for a few seconds, making sure that all of it gets washed properly. Leave it for a minute or two and continue.
Generally cooked rice grains stick together making it look quiet no appetizing. This can be avoided by adding about a table spoon of lemon juice (depending on the amount of rice) while boiling it. Your rice will not stick together, look beautiful and the lemon juice will come out while draining anyways, leaving behind no sour taste.
Fish In order to keep your fish fresh fish for longer, simply clean it with water thoroughly, apply a mixture of turmeric and salt to it and store in the fridge.
Homemaker’s Tips and Tricks
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Desi Delights June 2015
4 Ways To
Make your glass of water healthier - by Saba Zahir Water, Lemon and Honey Great for Weight loss, easy digestion, fights constipation, cleanse the lymphatic system to avoid low blood pressure, cleanse urinary tract, boosts energy level, improves breath and oral hygiene and gives your face a natural glow. 1 Glass water 1/2 a Lemon 1 tsp Honey Boil 1 glass of water and add 1 teaspoon of cumin seeds. Boil for about 5-10 minutes on slow flame. Allow it to cool down for about half an hour and serve.
Water, Cinnamon powder and Honey Weight loss, easy digestion, flushes out waste from your body, reduces cholesterol, reduces arthritis pain, upset stomach, cure for common cold, diabetes, healthy heart, reduces bad breath,
All Photos by - Saba Zahir
1 Glass water 1 tsp Honey 1 tsp Cinnamon powder Boil 1 glass of water add 1 tsp Cinnamon powder. Add 1 tsp honey and stir well.
know? u o y Did was n o m a Cinn d in Sri ere discov in 1518! Lanka
14 Ways To Make Your Glass Of Water Healthier
Desi Delights June 2015
Water and Cumin Seeds Weight loss, easy digestion, fights constipation, cleanse the lymphatic system to avoid low blood pressure, cleanse urinary tract, boosts energy level, improves breath and oral hygiene and gives your face a natural glow and clear skin. Also, drinking water and cumin seeds mixed with warm water, every morning, on an empty stomach is often thought as one of the best way to lose weight. 1 Glass water 1 tsp Cumin seeds (Jeera)
Did you know ? Chilli powder contains ground cumin .
Boil 1 glass of water and add 1 teaspoon of cumin seeds. Also known as jeera. Boil for about 5-10 minutes on slow flame. Allow it to cool down for about half an hour and serve.
Water and Sattu (black seed powder) Beat the heat and keep your stomach cool, Acidity, low carbohydrates, reduce high blood pressure, great for asthma patients, helps in sore throat. 1 Glass water 1 tsp Sattu( black seed powder) Pinch of Salt Roast black seed and grind to powder form. Allow it to cool down and dry. In a glass of water add 1 tsp sattu and a pinch of salt. The amount of salt can be increased to some extend to improve the taste. Yet it needs to be kept in mind that too much salt can increase blood pressure levels.
Ways To Make Your Glass Of Water Healthier
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Desi Delights June 2015
THE IDLI - MAKER’S GUIDE The Idli maker is one of the simplest tools of your kitchen. Yet not many know exactly how to use it. Here is a quick walk through for those who wish to learn. Try this out at home for breakfast tomorrow morning and surprise your family with a tasty treat.
Coriander Chutney
All Photos by - Saba Zahir
1 bunch Coriander leaves 2 Roasted Tomatoes 2 Chilies 1/2 Garlic Salt to taste Add the coriander leaves, roasted tomatoes, chilies, and garlic in a mixer and grind well for about 2 to 3 minutes. Add salt to taste to this mixture and serve with idli. This will be a great replacement for the coconut chutney
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The traditional partner of idli, coconut chutney is extrem ely unhealthy for cholestero l patients due to its high levels of sa turated fat. So switch to coriande r chutney instead. It is heal thy and goes perfect with idlis.
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Desi Delights June 2015
1-Unbox the Idli stand
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and place on a table.
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2-Unscrew the top knob of the stand to open the trays.
3-Seperate the trays and spread them out.
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4-Take a little oil in a
bowl and use a brush to dip it.
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5-Brush the cups of each tray with a little oil.
6-Pour the idli mixture into the cups carefully.
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7-After each tray is done,
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screw the stand together.
8-Pour about one and a half glass of water in a pressure cooker.
9-Place the idli stand in
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the cooker and close the lid well.
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10-Continue steaming on medium flame for about 5-7 minutes.
11-Remove the stand
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from the pressure cooker and
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12-Serve the idlis.
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Desi Delights
Talk With June 2015
All Photos by - Saba Zahir
Dr.Superstar
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Desi Delights June 2015
In conversation with Dr. Prashant Nair (aka Dr. Prasanth v.K), from Cochin India. He come to Dubai to help his father in 2000 and has been working as an specialist Orthodontist since then. But with his urge to explore more in life and expand his boundaries of adventure, he soon stepped into the film industry with his debut film, Diamond Necklace
What was your inspiration to start an acting career?
“I have been asked this question by many of my patients. There have been many incidents that must have contributed to the inspiration, but the most memorable one is from my childhood. As a kid ,I used to be extremely Obese and during my high school days, I had to shift my studies to Kerala. I was an introvert and quiet shy, one of the main reasons that lead to me being teased a lot by other kids in school. There was a strict policy that every student should take part in literary activities to get rid of stage fright and due to my size, I was put in a skit called ‘laurel and Hardy’. It’s based on two comic characters one fat hefty guy and his thin partner. I was obviously the hefty guy. I was extremely nervous, due to which I missed a step on the stage and landed flat facing the ground. At first there was pin drop silence but after a seconds, the audience roared with laughters and claps. Though my falling action wasn’t a part of the act, people thought it was and I would call it a blessing in disguise, as I won the first prize. After this incidence I was no
longer teased and people looked at me as a kid with talent.” Said with a wide smile.
Could you talk about your diet plan? How do you maintain yourself? To be honest, I would not endorse any diet plan as our body starts adjusting to the changes we make after few weeks and the diet which shows result initially stops working. Some say that vegetarians are unable to gain complete nutrition but i beg to pardon that thought. I am a vegetarian by choice and eat a Balanced meal in terms of both quantity and quality. It is important to note that our body is 75% water and it is also a necessary element for all functions of the body, so it is important to drink lots of water in order to replenish what is lost. There are a few things that i would recommend you to add to your daily diet though. Firstly, a handful of mixed dry roasted nuts every day could do wonders to your health. These can include, peanuts (protein), Almonds (help in lowering cholesterol levels), cashew nuts (has essential fats as well as proteins, walnuts (good for
memory loss and other normal functions of the hormones). Nuts are rich in protein, healthy unsaturated fats, fiber, vitamin E, foliate, phosphorous, magnesium, potassium and B vitamins. Secondly, milk or dairy products in any form are very important for calcium. They are necessary for bone strengthening and prevents Osteoporosis. The slow releasing protein present in milk (casein) helps in fat metabolism and also prevents hunger pangs and neutralizes acidity. Third on my list would be fruits like green apples, oranges, bananas, berries, and
Follow Him On... www.imdb.me/drnair @DrPNair
prashant.nair.7777
prashant.nair.7777@ facebook.com Talk With Dr.Superstar
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Desi Delights June 2015 What’s your favorite food? And when you make it yourself, how do you try to make it healthy for your diet?
My favorite food is Pizza ,which I am sure most people are a fan of too. When I make it myself, I use a thin crust , low fat cheese, low salt, and lots of raw veggies.
All Photos by - Saba Zahir
“I am a vegetarian pomegranates. These are important for healthy digestion, clear skin, vitamin C and various other benefits. Talking of health, raw vegetables cannot be forgotten. lettuce, beans, broccoli, and peppers are some of the most beneficial of the lot. They contain anti cancer properties, vitamins, fiber, toned youthful skin, etc. In general my breakfast would include two slices of whole grain or flaxseed toast with low fat cheese or skimmed milk with high fiber cereal along with a handful of mixed nuts (dry roasted and salt free). Mid morning includes a fruit or a fruit juice while lunch generally is mixed vegetables, beans, bread in any form, capsicum Eve along with either fruit juice, a fruit, nuts, oats biscuit, or green tea. Dinner on the other hand is usually baked vegetables or baked oil free pasta. I try to keep carbohydrates low and increase proteins, reasons why i use olive oil to shallow fry without losing the taste. I keep salt low to prevent water retention which causes increase in blood pressure and also excess sodium leads to a puffy face and body. By incorporating peppers in your diet, you can raises your body metabolism to help burn more calories. There are certain juices that are important for your diet too like orange contains vitamin c which helps in immunity, good skin and healthy gums. Pomegranate juice helps to gain youthful skin and Berry juice helps in detox .
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by choice and eat a Balanced meal in terms of both quantity and quality. While being on your diet, where do you go for dinning out? Any place that doesn’t affect your health?
I do not restrict myself from any foods that I like, but I balance out by consuming smaller quantities and increasing the workout duration. We have all heard the old saying, ‘watch what you eat’ ‘ Breakfast like a king, Lunch
like a Prince and Dinner like a Pauper”. A heavy breakfast gives one enough energy for the day and is easily burned up during the various activities that are performed, lunch can be slightly less and Dinner is the big culprit as digestion is generally slow during night and food gets stored up as fat. If I have a heavy dinner, I would consume a protein drink to increase the metabolism and I would try to get up early in the morning and run on an empty stomach, as this will help in burning the stored fat and keep me healthy. I try to keep sweets in moderation as its of high calorie value and less nutritive.
What is your cheat food?
I would call Pizzas and Pastas my cheat food as they are my favorite, but I use the same policy while consuming them too. I split them into different small meals to keep the quantity less and make nutritive changes without altering the taste too much. I also keep in mind to place heavy foods preferably at morning or balance them with good amount of exercise.
Desi Delights June 2015
Health on the Go Just the thought of summer and the first thing that pops into your mind, barbecue, picnics, and macaroni salad! But to sometimes thinking of eating on the road, directly gets associated to fast food. That is not all that true. Don’t let this summer leave you feeling depleted, bloated, and tired. Making better food choices will have a positive impact on your lifestyle. Here are a few tips to help you eat healthy while traveling this summer:
Stop at a grocery store. Instead of a fast-food joint, try stopping at grocery stores, so your food choices will not be limited to just fast food. Pick up fruits, nuts, a salad bar, etc. Eat frequently, and in smaller amounts. Eating too many calories in one meal sends the message that leaner times must be around the corner, so those calories will get stored as fat. On the other hand, the habit of eating small amounts of healthy foods sends a signal to your brain that the food supply is plentiful, so it’s okay to burn through those calories quickly. This is comparatively much healthier.
Eat plenty of protein. Eating the right amount of complete protein for your weight and activity level stabilizes blood sugar (preventing energy lags), enhances concentration, and keeps you lean and strong. A complete protein is any animal and dairy product or a grain plus a legume (such as whole grain bread with nut butter, or corn tortilla with beans). When you need energy for a long hike, a long drive, or a day at the beach, stoke your body with high-quality, lean protein. Pack snacks to avoid skipping meals. Often when we’re traveling, we don’t have access to food at regular intervals. Or worse, we skip meals
so we can have that big piece of chocolate cake later. The problem is, your body responds as if it’s facing a food shortage and your metabolism slows way down to prevent you from starving. To keep your mind and body humming, pack healthy snacks in your car or backpack. Examples are almonds, raw vegetables and hummus, yogurt and berries, fresh and dried fruit, and hard-boiled eggs. Eat more salads. Often when while traveling, we end up eating a lot of fast food or restaurant meals that contain lot of oil and calories. Avoid this by shifting to salads at least once a day to keep you health on track. Health On The Go
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Desi Delights June 2015 Make restaurant style eggs at home Crack the egg into a sieve set over a bowl or cup and transfer the egg, still in the sieve, to a pan of boiling water. Scoop up trailing egg white over the top of the egg using a spoon, for a healthy and pleasing breakfast dish.
Peel shells super fast! A simple step of adding baking soda or vinegar to the water while boiling the eggs will make shell removal process a lot easier and less time consuming.
How to check if your eggs are fresh Gently place raw eggs in a bowl of cold water. If the egg sinks to the bottom, it’s fresh. It is because over time, the liquid inside eggs evaporates through the porous shell, leaving a gas bubble inside. So, the higher it floats, the older it is.
How to store eggs? To keep eggs fresh, you should not keep them in the refrigerator caddy but in the original carton. Main purpose is to protect them from other fridge items.
Dropped some shell into your recipe? It is frustrating when you accidently drop a broken egg shell in the dish while cooking. Help yourself out by using an already cracked eggshell to scoop them up. The shell acts as a magnet to draw up pieces of itself.
Meringue Egg whites will beat to a better volume if they’re allowed to stand at room temperature for 20 to 30 minutes before beating and it’s best to use a glass or metal bowl instead of a plastic one, as the greasy film on the plastic bowl can prevent foaming.
Benefits of Eggs • Raise good cholesterol • Don’t raise bad cholesterol • Reduced risk of heart disease • Great benefits eye health • Reduce blood triglyceride • High in quality protein • Help lose weight • Prevent breast cancer
Get your vitamins • Vitamin B2, which helps your body to break down food into energy. • Vitamin B12, vital for producing red blood cells. • Vitamin A, which is great for your eyesight. • Vitamin E, which fights off the free radicals that can cause tissue and cellular damage, which may lead to cancer.
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Desi Delights June 2015
All Photos by - Saba Zahir
Eggs Made Easier
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Desi Delights June 2015
This month’s Special Just like every month, this month’s regional specials column comes with great surprises. The very famous Litti Chokha’s recipe straight from Bihar is brought to you by Saba Zahir.
Litti Litti Chokha is a traditional dish from Bihar. The presence of sattu itself makes litti chokha healthy enough but this recipe does more than that. 4 cups Flour 1 cup Water 2 cups Sattu 1 Onion 1 Green Chili 1 tsp Ginger-garlic paste 1/2 tsp Turmeric 1/2 tsp cumin seeds and black pepper powder Coriander leaves
All Photos by - Saba Zahir
To make the litti, kneel the flour with a little water and make small balls from the dough. Chop the
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onion and green chili finely. Then make a mixture of Satuu, chopped onion, green chilli, garlic-ginger paste, turmeric, cumin seeds and black pepper powder and coriander leaves. Now fill the dough balls with this mixture. Bake these balls in the oven on 365 degree for 25-30 minutes.
Chokha The Chokha is great for people with cholesterol issues. Eggplant helps reduce the harmful LDL cholesterol in your body and this recipe can help you do just that. Also, since the oil consumption is barely present here, cholesterol will just be reduced and not increased
1 Brinjal 1 Green chili 4-5 small Garlic cloves 1 small Ginger 1 tsp Olive oil Salt to taste 1/2 Carom seeds To make the Chokha, roast the brinjal carefully. Remove the skin and add green chili, garlic and ginger and grind into thick paste. Now add olive oil, salt and carom seeds and mix well. The chutney is ready.
Desi Delights June 2015
Breakfast Saba Zahir brings an extremely nutritious and tasty way to start your day. Try this delicious breakfast recipe.
Time
Rolled Eggs This recipe requires very less amount of oil, just one teaspoon will be enough to serve a total of four people. Also, egg is a very nutritious way to start your day. A study published in the “International Journal of Obesity” in 2008 proved that Consuming eggs for breakfast can help lose weight 3 eggs 1 onion 1/2 carrot 3 strands of spring onion 1 tsp oil 3 tsp milk Salt and pepper Firstly, separate the egg white and the egg yolk in two different cups. Next, chop the onion, carrot and spring onion as finely as possible and add them to both the cups. Then add 2 tsp of milk in the egg white and 1 tsp in the egg yolk. Add salt and pepper to each as per taste and mix them vigorously. Then, grease the pan with very little oil, just to make sure the egg doesn’t get stuck to it. Pour in little egg yolk, it should just make a thin layer and cook on medium flame. When the egg is half cooked, start rolling it like a sausage and pull it to the opposite side of the pan. The extend the egg by pouring in the remaining egg yolk and repeat the same process. Now add the egg white mixture and follow the same steps. Keep rolling them over and once you have used up all the egg, remove it from the pan and place on a wooden board. Let the roll cool down for five minutes, then begin to slice the roll. Delicious rolled egg slices are ready to be served for breakfast and to be a part of your lunch-boxes. Breakfast Time
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Desi Delights
All Photos by - Saba Zahir
June 2015
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MUST AVOID NUTRITIONAL MYTHS
In honor of all Mother’s around the world, here are 5 myths that every mother should know aren’t true! Saba Zahir spoke to twenty mothers across Dubai and asked them about the different nutritional myths that they followed and how they realized otherwise. These are the top five that were mentioned by most of them.
26 Nutritional Myths
Desi Delights June 2015
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Milk is the only source for bone health It is true that calcium is important for bone health and that low levels of calcium in the body can lead to weak bones but milk isn’t the only way to increase bone health. There are a lot of non-dairy products are great for bone developments.
3 Multivitamin supplements are good for health Lot of people have started relying on multivitamins for a healthier lifestyle. What needs to be understood here is that doctors encourage to avoid any additional multivitamin unless the person is suffering from a deficiency. It is best to eat the right good to gain the required vitamins or minerals rather than spending money on multivitamins. Natural is always the better alternative.
These include green herbs and leafy vegetables, cereals, orange juice, soy products, swiss cheese, raw broccoli, bakes beans and salmon.
Eating more protein builds muscle It has been long believed that proteins help build muscle, but doctors and health trainers beg to differ saying that only exercising can help you to build muscles and any sort of protein consumption has no effect. Eating healthy is definitely good for the body and proteins are very important too, but it won’t help enhance the body’s muscular aspects.
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Frozen and canned products are unhealthy compared to fresh produce It would be wrong to say that all products without the ‘Fresh’ label on them are unhealthy. There are certain products containing the ‘fresh’ tag are stored for a lot longer before they are actually brought to the store for sale. At the same time, a lot of the frozen and canned products are fresher than these.
4 Cutting down gluten helps lose weight It is widely believed that the mixture of two proteins in a cereal grains or the gluten, as it is widely known as is unhealthy. For quiet long it has been felt by people that cutting down on gluten helps in weight loss, but in reality it doesn’t. On the other hand, adding whole grains of both gluten and gluten free category to your diet can proof to be quiet healthy. This is why doctors suggest only certain people with medical conditions to avoid gluten and encourage the rest to avail it’s benefits.
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Desi Delights June 2015
The Airfryer In conversation with Mrs. Laila Khatoon, Saba Zahir discovers the various uses and benefits of the modern new way of cooking healthy, the airfryer.
Want to enjoy fried food without the guilt of ruining your diet? From fried chicken to baked muffins, this magic box makes it all for you with about 70% less fat. Now you can make your tandoori chicken and pakaoda, all with the minimum possible oil and in just a few minutes. Enjoy with your family at weekend brunch or with friends at reunion parties. Now you can throw a party without fearing the stress of cooking or extra calories.
All Photos by - Saba Zahir
Laila Khatoon is a housewife from India, current resident of Dubai. While speaking to her, she enlightened me on her measures and secrets to keep her family healthy. She isn’t diabetic, but her sugar levels do get a little once in a
while and her husband’s cholesterol levels needs to be managed as well. She needs to take special precautions while cooking to make sure that the food doesn’t affect her and her husband’s health in any way. “I try using as less oil while cooking as i can and avoid any sort of fried food. This is why i find the airfryer as a brilliant alternative from the tradition cooking tools.” She said. “There was a point when i had stopped making fried food at home completely. My kids had also stopped eating high calories food because of this. But now i can make water ever dish they desire without a lot of oil and yet tasting fantastic.” She said. Try this fantastic tool in your kitchen too and see what wonders it brings.
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The Airfryer
Desi Delights June 2015
Crispy Airfried Chicken What makes this recipe so amazing is that it requires very less amount of oil, just one tablespoon will be enough to serve a total of four- six people. Also, since it is being air fried, there are no chances of the oil getting accumulated within the chicken pieces and making it fattening. This is great for cholesterol and obesity patients who wish to enjoy friend dishes. 1 Chicken, cut into pieces 2 cups All-purpose flour 3 Eggs 1 tsp Capsicum Salt and pepper to taste 1 tbsp Vegetable oil Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the
chicken). Dip chicken pieces in egg yolk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. Let sit until the flour is of a paste-like consistency. Switch on the airfryer and set the temperature to 90 degrees. Preheat the airfryer for about 10 minutes. Then put in as many chicken pieces as the airfryer can hold. Brown the chicken on both sides by turning them over after 20 minutes and cook till about 40-45 minutes. When browned, reduce heat to as minimum as possible and let it cook for another 10 minutes (to make the chicken more crispy). Keep the finished chicken in a slightly warm oven while preparing the rest so that the first lot doesn’t get cold before your serve your dish.
What it offers! •Fry •Bake •Roast •Grill •Low Fat •Less Oil •Great Taste
The Airfryer
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Desi Delights June 2015
All Photos by - Saba Zahir
Nuts
About
Nuts
Saba Zahir spoke to Stephanie Christy, her dad owned a factory involved in packaging and supplying nuts back in India. She spoke to us about the 10 most desired types of nuts in India. She explains the different types of nuts that her father used to tell her about and what their specialty are.
30 Nuts about Nuts
Desi Delights June 2015 1. Chilgoza ( Pine nuts)
The first nut that Stephanie talked to us about were Chilgoza nuts, also known as Pine nuts. “Chilgoza nuts are definitely the most expensive nuts in India,” said Stephanie. According to her father, they are generally grown in the northern side of India.
2. Badam (Almonds)
Secondly, Stephanie spoke about the very common, Badam or also known as Almonds. She said the most common use of Badams are in the Indian Cuisine. “Name an Indian sweet that doesn’t have at least a garnish of Badam in it,” she said. “In Indian, Badams are seen to be grown mostly in Kashmir and the regions around it,” added Stephanie. Her dad had mentioned to her
3. Pista (Pistachios)
Let’s not forget Pista, also known as Pistachios. “ Pistachios are
6. Khopra (Coconut)
the second most popular nuts in India after Almonds,” Stephanie mentioned by also adding how most of the Indian sweets use a combination of both Almonds and Pistachio nuts for garnish purpose.
4. Kaju (Cashews)
Kaju or Cashews are seen to be grown mostly in Southern part of India. “I think Kerala would be the top harvester of cashews,” said Stephanie. “A very interesting and easy way to check the quality of Cashews by looking at their whiteness. Whiter the kernel, better is the quality,” she added.
5. Akhrot (Walnuts)
“There a variety of Akhrot, or Walnuts that are grown all over India,” said Stephanie. The quality of the walnuts is assessed by the thickness of the shell. Thin walnuts are considered to be the highest quality.
“ All forms of dry and fresh coconut are used in Indian Cuisine in all kinds of manners,” said Stephanie. “But did you know that Coconut is used as a gravy thickener? Yes it is,” she added with a smile.
7. Moongphali (Peanuts) The Ghee or Clarified butter that we all enjoy with our meals is actually made thanks to Peanuts. Stephanie told us that the biggest use of Peanuts is making hydrogenated peanut oil to emulate Ghee. “ India is also the major consumer of peanuts,” she added.
8. Kaddu Beej (Pumpkin Seeds)
“One of the major uses of Kaddu Beej or Pumpkin Seeds are used as delicate nuts to make sweets and beverages” said Stephanie.
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Desi Delights June 2015
Barbecue Some amazing barbecue recipes for your picnics. Don’t go for the outside fried food. Try these barbecues and see the difference in taste and health.
Mania
Barbecued Malabar Trevally Fish Like any other fish, Malabar trevally fish is also great for your health. Avoid trying to deep fry it. Rather, go for the healthier option and grill or barbecue it. Here is a barbecue recipe for malabar trevally fish with absolutely no oil and minimum spices.
All Photos by - Saba Zahir
2 Malabar Trevally Fish 1/2 tsp Turmeric Powder 1/2 Black pepper and cumin seeds powder 1/2 tsp Garlic paste 1/2 Lemon Salt to taste
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Before you begin to cook the fish, it is important to marinate it. And before you begin to marinate a fish, it is important to wash it. So first, quickly wash the fish, not just with water, but use half a lemon and pinch of salt to do so. This helps to get rid of the unpleasant smell of the fish that sometimes remains even after being cooked. To marinate, make a mixture of turmeric powder, black pepper and cumin seeds powder, garlic paste and lemon. Apply this mixture on the body of the fish excessively, making sure every inch is covered.
Then leave the marinated fish for the mixture to soak in for about 2-3 hours. The longer you leave the fish to marinade, the more tasty it ends up to be. Once this step is completed, apply a very small amount of oil to the surface of the fish, this is just to insure that it doesn’t get stuck to the barbecue rod. Now place the marinated fish on the barbecue stand and allow it to cook for nearly 35-40 minutes, depending on the flames. Once the colour of the fish becomes deep red, you can take the fish off barbecue stand and serve.
Desi Delights June 2015
Barbecued Chicken Drumsticks There is no doubt that grilled or barbecued dishes are a lot better than fried ones. When we make kadai chicken or chicken achari, one of the major health issues faced is the oil. These dishes require a large amount of oil which later damages the health to an even more larger extend. This proves that switching to grilled or barbecued chicken is a wiser choice. Here is how to move forward with that. 12 Chicken drumsticks 1/2 tsp Turmeric Powder 1/2 Black pepper and cumin seeds powder 1/2 tsp Garlic paste 1/2 packet Chicken tandoori masala 1 tbsp Oil Salt to taste Just like the fish, before you begin to cook the chicken, it is important to wash and marinate it. So first, wash the chicken drumsticks pieces. To marinate, make a mixture of turmeric powder, black pepper and cumin seeds powder, garlic paste and chicken tandoori masala. Make sure to not use too much masala, just half the packet is enough. Apply this mixture on the body of the fish excessively,
making sure every inch is covered. An important thing to keep in mind here is that it’s always better to make slight cuts on the body of the chicken. This helps the marinade to seep deeper into the flesh of the chicken so that it doesn’t taste empty. Once this is done, leave the marinated chicken for the mixture to soak in for about 2-3 hours. The longer you leave the chicken to marinade, the more tasty it ends up to be. Once this step is completed, apply a very small amount of oil to the surface of the fish to grease it, this is just to insure that it doesn’t get stuck to the barbecue stand/stick. Now take a barbecue rod and begin to slid in the chicken drumsticks pieces in it one by one. Insure to slide them in diagonally, this gives a better balance and making the process a lot easier. Once the fire is lid, allow the coal to get hot enough, then place the marinated chicken drumsticks rods on it and allow it to cook for nearly 30 minutes. Once the colour of the becomes deep red, you can take it off the barbecue stand and serve hot. Its good to store them in a closed container while waiting for the rest. Barbecue Mania
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Desi Delights June 2015
Weekend Thrill
Weekend is like a cheat day where everyone gets to eat a little more fat and let themselves lose to some calories but there is a way to enjoy your weekend meal without gaining that extra weight. Saba Zahir gives you few of the best ideas from her personal cook book.
akfast
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Indian Noodles Though noodles isn’t an Indian dish, it is certainly liked by majority of us. Here is a healthy and delicious way to make your noodles the desi way. Make a wise choice and try avoiding the regular Maida(milled flour) noodles and go for Aata (white flour) noodles. Secondly, this recipe doesn’t involve a lot of oil, just enough to grease the pan and there are no spices used either. 1 cup Mixed vegetables 1 Carrot 1/2 Capsicum 1 Cucumber 1 packet of Chicken hotdog 4 packets of Noodles Pepper Salt to taste Tomato ketchup Oil to grease
All Photos by - Saba Zahir
Chop the capsicum and cucumber into small cubes and chop the carrot in thick julienne. Then boil the noodles in a vessel and the vegetables in the other. Keep stirring both until most of the water dries out. Then drain the remaining and keep a side. Simultaneously, chop the hotdogs into small pieces to make the cooking easier. Now grease the pan with very little oil and add the hotdogs, followed by salt. On low
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Desi Delights June 2015
Lunch
flame, stir occasionally and cook until they become reddish brown and look puffed up. The add black pepper and stir again. Now add the boiled vegetables followed by the boiled noodles. Finally add some tomato ketchup and mix. The desi, masala-less noodles are ready.
Chicken Bombay Biryani Biryani is on the favorites list of most of the Indian. Especially if you belong from a Muslim family, this dish will appear on pretty much every Friday afternoon in your kitchen. Can Biryani be made healthier? It definitely can. This recipe requires less masala and a lot less oil then any other. 4 cups Rice 1 kg Chicken pieces 4 Tomatoes 4 Onions 1 cup Yogurt 1 tsp Coriander powder
4 Green chilies 1 tbsp Ginger-garlic paste 1/2 packet Shan Bombay Biryani Masala 1/2 cup Oil In a large saucepan, pour 1/4th cup of oil and add 3 chopped onions. Let the onions turn slight brown on medium flame, then add 4 chopped tomatoes to it followed by salt to taste. Allow this to cook on slow flame with lit on for about 10 minutes. Once the tomatoes and onions have dissolved, add 1 kg chicken pieces along with 1 tbsp ginger-garlic paste, 4 green chilies, 1 cup yogurt and 1/2 packet of Shan Bombay Biryani Masala. Stir this well and let it cook on slow flame until the yogurt’s water dries out completely. Now keep this aside and take another saucepan and pour in water till the saucepan is 3/4th filled. Then add salt and squeeze 1 lemon juice and let the water boil. Now wash the rice grains properly and add to the water. Allow the rice to get cooked about 3/4th then drain the remaining water and add this rice in the saucepan containing the chicken. Take another small saucepan and
pour the remaining oil. Then add 1 chopped onion to it. Let the onion become brown, then and this on top of the rice in the other saucepan. Now cover this saucepan and cook for about 40 to 45 minutes. Bombay Biryani is ready to be served hot.
Methi (Fenugreek) Chicken We have all heard about how green leaves are great for our health. So if you are a non-veg lover but desire the nutritions of vegetables and green leaves, this is the dish for you. Methi or fenugreek with chicken with less oil and spices. What more could you wish for at dinner time. Try this delicious recipe today and share with your friends and family. 2 bunch Methi (Fenugreek) leaves 1 kg Chicken pieces 2 Onion 1 Tomato 1 tsp coriander powder Weekend Thrill
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Desi Delights June 2015 1 tsp Turmeric powder 1 green Chilies 1 tsp cumin seeds and black pepper powder mix 1 tsp Ginger-garlic paste 2 Black cardamoms 4 cloves 2 Tej-patta (bay Leaf) 1 cinnamon 1 tbsp Oil 1/2 cup Water Salt to taste Pour 1 tbsp oil in a pan and add all the cloves, black cardamoms, bay Leaf and cinnamon. Then chop the onions and add them to this. Allow the onions to get slight brown then add the chicken pieces too. Next step is to add salt according to taste, followed by 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp cumin seeds and black pepper powder mix, 1 chopped green chili, 1 tsp ginger-garlic paste and 1 chopped tomato. Mix well and allow this to cook on medium flame until the gravy starts to turn reddish brown. Wash the methi leaves and chop them well. The add them to the gravy followed by 1/2 cup of water and cook with a lid on until the water dries off. Delicious methi chicken is ready. You can team this up with rotis or even rice.
Tisi(Flax) Dal Tisi is extremely good for people suffering from Cholesterol, hypertension, skin cancer, depression, or liver diseases. This unique recipe consists of 3 different types of dal making it a lot more nutritious than any regular dal with the added benefit of flax seeds. Adding this to your diet at least once a day can help keep you healthy for a lot longer. 1/3 cup Toor dal 1/3 cup Mong dal 1/3 cup Masoor dal 1/2 tsp Turmeric 2 tbsp tisi Salt to taste
All Photos by - Saba Zahir
Did You Know? Flax seeds are mentioned in the Ayurveda and have been used in the traditional Austrian medicine for treatment of disorders of the respiratory tract, eyes, infections, cold, flu, fever, rheumatism and gout. They are believed to help patients suffering from high cholesterol levels and kidney manfunction. 36 Weekend Thrill
r e n n i D
Soak powdered tisi seeds in water for about 5 minutes. In a bowl mix equally qualities of toor dal, mong dal and masoor dal. Half fill a cooker with water and put all the dal in it making sure it is fully drowned in water. Add salt and haldi to it and cook on medium flame. Wait for about 3-4 whistles, then remove it from the stove. After sometime, open the cooker and add the tisi to it. Let it boil for some time then prepare to serve.
Desi Delights June 2015
Rice 4 cups Water 2 cups White rice
As it is white rice is a major concern for certain people as it is considered to have high risk of type 2 diabetes. Yet some procedures of cooking rice also adds up to the problem. Using oil and ghee while preparing your rice can only worsen your health in any way. This method of cooking will help you avoid those problems and also save a lot of time in the process. This is not just easy to pack for your lunch boxes for work or school but also a great element of your lunch at home.
To prepare this, simply allow the rice grains to soak in water for about 2 hours. Then take a big saucepan and pour around 4 cups of water in it. Let this water to boil on high flame for about 3-4 minutes. Once the water is boiled properly, drain the water from the rice that was soaked earlier and add this soaked rice to the boiling water.
Then, continue to boil the rice on high flame and keep stirring it properly with an interval of every minute to avoid getting the base of the saucepan becoming sticky. After about 15-20 minutes, pick out one or two rice grains and press it between your fingers to check if it is cooked properly or not. If the grain gets smashed easily and don’t feel stiff and hard, the rice is ready, if not, allow it to boil longer. You can serve this with the tisi dal too.
e
Brown ric Benefits of
ancer, the risk of c s ce u d e R . 1 nd high , arthritis a se a e is d rt a he cholesterol. sugar bilize blood a st s p el H . 2 levels. s and our nervou ts 3. Benefi e systems. reproductiv erol alize cholest 4. Help norm s. level
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All Photos by - Saba Zahir
Desi Delights June 2015
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Dessert Desi Delights June 2015
D E L I G H T S
The meal never ends without the sweet dish but lot of people have to cut down on this due to calories and diabetes problems. Yet once in a while you just can’t resist it. Saba Zahir brings to you few of the best, less unhealthy ways to make your sweet dishes.
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Desi Delights June 2015
Gulab Jamun Gulam jamun is one of the most loved Indian sweet dishes of all times. But if you have diabetes or cholesterol, this is a strict no for you. That is why we have today a slightly different recipe of gulab jamun here. For once in a while, you can definitely enjoy this, as the oil doesn’t get absorbed by the gulab jamuns and low fat milk has been used.
The Gulab Jamun Balls 2 cups of Low fat powder milk 2 Eggs 3 tsp Ghee 2 tsp of Baking Powder 1 cup oil
All Photos by - Saba Zahir
In a bowl mix milk powder and baking powder, add egg and ghee.
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Kneed it for 3-4 minutes. Once the dough is made, divide it into small round balls. This would make about 15-18 pieces. Take a medium thickness saucepan. This is important, avoid thick saucepan. Pour in the oil, make sure the oil is warm and not oil and the flame is as minimum as possible. The best way is to choose the smallest stove. Once the oil is warm, add the gulab jamun balls. Don’t crowd the saucepan as the balls will enlarge later one, so leave some space. Keep stirring it continuously. Don’t leave them idle in the saucepan or else the colour of the gulab jamuns will not even all across. Once the desired colour is obtained( brown or black), take it out on a paper towel.
The Syrup 8 Glasses of water 1 cup of sugar 4-5 cloves of Green cardamom
In a broader pan, add water, green cardamom and sugar and heat on medium flame for about 10-15 minutes. This is your syrup. Then reduce the flame to the minimum and add the gulab jamun flames to it and cook for 5 minutes. After every 2 minutes, keep increasing the flame slightly until the syrup reduces to half. Now switch off the flame and let it rest in the pan until they cool down. Avoid touching them as they are very fragile and might break apart. After about half an hour, keep them in the fridge to cool properly. Serve later.
Did You Know? A single dessert ball of Gulam jamun has close to 10 percent of the recommended daily recommended value of calcium.
Desi Delights June 2015
Rasmalai Rasmalai requires a lot of sugar and milk. Both leading you straight to a lot of calories and sugar dosage. But there is a way out of this too. Replace your regular full cream milk with low fat milk, use the minimum possible amount of ghee and cut down on the sugar levels. This recipe will steal your heart. 1 cup powder milk 1 tsp baking powder 1 tsp ghee 1 egg 1 litres low fat fresh milk In a bowl mix the powder milk, baking powder, eggs and ghee and knelt the mixture well. Now make them into small round balls and press them slightly to make them a little flat. In a saucepan, pour the low fat fresh milk and it heat on slow flame. When slight flames begin to rise, begin to place the balls in it. Cook this for about 5-6 minutes, then add sugar to taste. Try to keep the sugar quantity as less as possible to make it less unhealthy. After approximately 15 minutes flip the balls. Cook for another 15-20 minutes. Now take this off the flames into another bowl and place it in the fridge
to cool. To garnish, place finely chopped dried nuts and saffron on each rasmalai ball and serve. This can be made for home parties and family get-together too. Will certainly leave your guest speechless.
Besan Ladoo There is a wide verity of options to choose from when it comes to ladoos. But it is important to note that not all are good for your health. Like any other sweet dish, the calories and sugar levels in ladoos are extremely high. But Besan ladoo is not just tasty but also quiet healthy.
100 gm Edible gum (gondh) 1 cup Mung bean powder (Dal besan) 1 cup Dried pulse powder (Chana Dal besan) 1 tbsp Ghee Sugar to taste Roast the mung dal besan and the chana dal besan separately until they become slight brown. Then roast the edible gum with a little ghee too. Next step is to mash the edible gum finely. Mix the besans and the edible gum and stir it well. Then add 1 tbsp ghee to the mixture and stir again. Next , add little sugar and transform them into small balls. The besan ladoos are ready. You can store them for quiet long too. This can also be a good choice for kid’s tiffin boxes.
Dessert Delights
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Desi Delights June 2015
Mug Cake Mug cake isn’t exactly a part of the Indian cuisine but this recipe is a lot more healthier than any other. It consists of unsweetened coco powder and low fat milk, decreasing the calories intake straight away. 2 tbsp unsweetened coco powder 2 tbsp caster sugar 1 egg Pinch of Baking powder 2 tbsp low fat milk 1 coffee mug
All Photos by - Saba Zahir
Put the unsweetened coco powder directly in the coffee mug. Add the baking powder and the caster sugar to it and mix well. Then add the egg and stir it vigorously using a fork. It is important to make sure that the mixture is very smooth and there are no lumps, or else the cake will not get cooked evenly. Then make sure to scrap the bottom of the coffee mug and the edges of the mug to avoid formation of stiff mixture pieces. Then add the low fat milk, mix it well. Put this in the oven for about minute. Serve hot in the mug itself or in a different serving dish.
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Kheer To insure that your kheer tastes good, you would have to add a large amount of sugar in it, this would affect your heath to a large extend, especially if you or anyone in your family is diabetic. Let’s do this the healthier way. Instead of sugar, use jaggery and see the difference. 1 glass Rice 11/2 liters milk Fine Jaggery to taste Dry fruits Saffron
Heat the milk in a dish on high flame until it starts to boil. Then add the rice in it and allow it to cook proper just the way you would cook regular rice. When the rice is cooked, add finely grated jaggery according to taste and stir well. Keep stirring until the liquid becomes thicker. Your kheer is ready to be served. You can make it look better by garnishing it with finely chopped dry fruit. A pinch of saffron can make a huge difference too.
Desi Delights June 2015
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Desi Delights June 2015
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