The truth about oil Consume a variety of oils, since each oil has different properties, and different benefits

Use a combination of oils to balance your intake of polyunsaturated and monounsaturated fats

Sunflower. Olive. Mustard. Sesame. Canola.

The sheer variety of oils your neighbourhood shop or supermarket puts on its shelves is probably increasing with each passing day. But in our kitchen, the story is a little different—most of us use “vegetable oil” for cooking just about everything, and at best, have started using olive oil. Even if you did want to experiment with oils, given the bad reputation they have you are probably unsure if it’s even desirable to consume more than one type of oil.

We all know that olive oil is good for you, but here’s the surprising truth—so are mustard, sesame, rapeseed, walnut and canola. The best thing is to consume a variety of oils, since each oil has different properties, and different benefits. Using a few different types of oils can help balance your intake of omega-3 and omega-6 polyunsaturated fats (Pufa), as well as saturated and monounsaturated fats (Mufa), all of which your body needs.

Saturated fats are typically solid at room temperature, and are mainly found in animal sources of food. This type of fat raises total blood cholesterol levels and low-density lipoprotein (LDL) or bad cholesterol levels, which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes and should be used sparingly. Mufas are healthy fats that may lower your total LDL levels but maintain or increase high-density lipoprotein (HDL) or the good cholesterol, which is why they are a central part of the Mediterranean, heart-friendly diet.

Pufas come in two varieties, omega-3 and omega-6, and both are essential for the body. The worst kind are trans fats, and though they can occur naturally in some foods, most are made during food processing through partial hydrogenation of unsaturated fats. While natural trans fats (that occur in milk and other dairy produce) are not harmful, synthetic ones, such as Dalda, and in some processed foods like biscuits, have been linked clearly to an increased risk of cardiovascular disease.

Your choice of oil also depends on how you intend to use it in the kitchen—some cooking methods not only destroy many of the nutrients but also turn the oil carcinogenic. Consider the “smoke point” of the oil you are using, or the temperature at which it begins to break down and deteriorate. A high smoke point means the oil is good for all types of cooking, a low one means it’s best uncooked—oils with smoke points below 177 degrees Celsius are low, and those with more than 210 degrees Celsius are high. Extra virgin olive oil, for example, has a low smoke point, so if you use it to cook something like a stir-fry where you need the oil to be really hot, you will not only lose the benefits of olive oil, it will also cause harm.

Here’s a quick low-down on some of the different types of oils (we’ll keep the much discussed olive oil out of this) and the pros and cons of their usage.

Rapeseed oil: It is a good source of both Mufa and Pufa. More importantly, it has one of the lowest contents of saturated fat among oils. The smoke point of rapeseed oil is high, and its taste neutral, so it’s best used in cooking.

Avocado oil: It’s higher in Mufa than olive oil, and is an important ingredient of the Mediterranean diet. It is also a good source of vitamin E. Its lovely nutty flavour makes it ideal for dressings. It has a higher smoking point than all plant oils, so it’s great for frying as well. It also contains lutein, an antioxidant shown to bolster eye health. It’s expensive and difficult to find in India, though gourmet or speciality food stores will carry such oils.

Flaxseed oil: Made from the seeds of the flax plant, this oil contains high levels of omega-3 and omega-6 fatty acids. It has a very low smoke point, so you cannot cook with it, but it does wonders as a salad dressing, or even whipped into a smoothie.

Canola oil: This oil possesses more heart-friendly omega-3 than olive oil, and also has one of the lowest levels of saturated fat of any dietary oil. It also has a high smoke point, so it’s ideal for cooking. When baking, you can replace one cup solid fat, like butter, with O cup canola oil. The drawback is that it’s a refined oil that’s low in antioxidants.

Hemp oil: Hemp’s dark green colour is due to its high chlorophyll content. Hemp is a rich and balanced source of omega-3 and omega-6, and its gamma linolenic acid (GLA) content makes it unique among plant seed oils. GLA has been shown to help maintain healthy cholesterol and blood pressure levels, and aids in hormonal balance. Hemp oil is not suitable for heating because of its low smoke point.

Grapeseed oil: A good source of both vitamin E and oleic acid, a fatty acid that may help slash your risk of stroke by up to 73%, according to a study published in the journal Neurology. It has a fairly high smoking point, so it can be used for cooking, but it lacks antioxidants.

Walnut oil: It has a toasty, warm flavour and is a great source of alpha-linolenic acid (ALA). Plant-based ALA has been known to lower the risk of type 2 diabetes. It is great for salad dressings because of its flavour and has a high smoke point too.

Mustard oil: Used traditionally in Bengali cooking, a recent study by the All India Institute of Medical Sciences and Sir Ganga Ram Hospital in New Delhi found that the oil is high in Mufa and Pufa, has both omega-6 and omega-3, and a high smoke point. One of the best oils to use for cooking, though its sharp taste is not for everybody.

Remember, whatever the choice of oil, it will give you at least 120 calories per tablespoon. Any more than 2.5 tablespoons of even the healthiest oil per day in your diet is not good for you. Measure the oil you are using with a tablespoon, instead of directly pouring it from the bottle, to have more control over its usage. Even better, use a spray bottle to spray a thin layer of oil evenly on your pan—this way, you will always end up using less than you usually do.

Though omega-3 and -6 are both beneficial, the ratio of 3:6 should be 1:1 in your diet. Unfortunately, most diets are rich in omega-6, but lack 3. Research shows that an excess of omega-6 can promote cardiovascular disease, auto immune diseases, even cancer. Omega-3, on the other hand, does exactly the opposite. Include more oils which are high in omega-3 in your diet.

Vishakha Shivdasani is a Mumbai-based medical doctor with a fellowship in nutrition. She specializes in controlling diabetes, cholesterol and obesity.

Because instant noodles are not food

CULINARY SKILLS

Because instant noodles are not food

Whether it’s a party you’re planning or a grand seduction, a woman who can whip up a concoction called Silky Panties, serve a mean Hyderabadi biryani for dinner and end the evening with a sinful Irish Bailey’s mousse cake will always come out tops. Spend an hour online and learn three cocktails, a one-dish meal in your favourite cuisine and dessert.
Where: Check out www.foodily.com. It’s a one-stop shop for recipes

5 totally useless things to buy

Stainless Steel Duck Shaped Fried-egg Cutter
Just be happy that you are getting a fried egg at breakfast. Who the heck wants it duck-shaped?

Banana Guard
A banana has a guard - it’s called the peel.

Ducky

This ducky changes colour so you can test how hot your baby’s bath water is. We say, if you want to test the temperature of the water before giving your baby a bath, just stick your hand in.

Sheep Pyjama Case
When you’re not wearing your pyjamas, fold them neatly on the bed or hang them up. Don’t put them inside a fluffy toy, for God’s sake.


 The Snuggie
A sleeved blanket to keep you warm when watching TV? If you just got off your butt, you would be warm enough.

5 foods so heavy but tasty they’ll make your doctor faint

PURAN POLI This sweet bread, traditionally made at festival time, is yummy and very high in calories. Guaranteed to make you roly-poly!
KEEMA GHOTALA No one would dream of eating a keema that didn’t have an oily layer on top, despite its cholesterol content. So what happens when you stir an egg into the mix? Pure heaven, as the keema acquires the taste of fluffy scrambled egg. Add pao for a heavy, er... heavenly time!

ATTE KA HALWA This is a mix of little atta, lots and LOTS of dry fruits, and copious amounts of ghee. And it is served piping hot, with an extra serving of ghee. Be still my healthy heart!

MALPUA AND ICE CREAM You should really get a coupon for a health check-up when you attempt to eat a whole malpua by yourself. But add ice cream – and then maybe that dessert should come with a doctor in tow.
BACON-WRAPPED PRAWNS How do you make a plate of freshly cooked prawns tastier? You individually wrap each one with a fatty sliver of bacon. So what if that also wraps each one with extra calories – you only live once, right?

5 drinks to order because your favourite fictional characters did

Carrie Bradshaw’s COSMOPOLITAN
The famous journalist drinks these (1 ounce vodka, 1/2 ounces Triple Sec, 1/2 ounce lime juice, 1/2 ounce cranberry juice) all through the many seasons of Sex & The City.

The Famous Five’s GINGER BEER
Summer picnics with the Five (okay four, since Timmy the dog does not like ginger beer) weren’t complete without copious quantities of this very British drink.

Harry Potter’s PUMPKIN JUICE

Butterbeer is sold only at the Harry Potter theme park, but pumpkin juice can be made just about anywhere. Drink up, and pretend you’re on the Hogwarts Express!

Precious Ramotswe’s REDBUSH TEA
The owner of Botswana’s No. 1 Ladies’ Detective Agency drinks this refreshing, almost nutty tea that is native to Africa.
 

 
James Bond’sVESPER MARTINI

Daniel Craig orders one in Casino Royale: “Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.”

Starbucks - Horniman Circle fort Menu

Good bang for your bucks

More than the coffee, it’s the brand that’s intriguing the local crowd. “I bought coffee from here day before, remember?” a lady at the Fort outlet was overheard saying. “It doesn’t mix properly. How do I use it?” she asked. “That’s because it’s filter coffee ma’am,” explained a staffer. It’s instances like these that you can expect at Starbucks.
We ordered an Iced Caramel Macchiato ( R115), Green Tea Latte ( R90) and Java Chip Frappuccino ( R140). The Green Tea Latte, which we got out of curiosity, tasted like hot green leafy vegetable brew. The Frappuccino, served with a generous topping of whipped cream and choco-sauce, was worth every penny, as was the Caramel Macchiato.

The Star Club Sandwich ( R160) — a burger with a layer of egg, chicken patty, greens, salami and cheese each — was unusually fresh at 9.30 pm. The Konkan Twist ( R90) — shredded chicken and cheese — was a steal for its price.
Even though it’s been over three weeks since the launch, folks are still queuing up to see what the big deal is. Honestly, there isn’t any: The coffee is good, the teas not so much, the food is fresh and they serve you coffee with soy milk without charging you extra, unlike most American outlets.

SECRETS FROM THE BENGALI KITCHEN - Here’s everything you must know to rustle up a delectable meal from Bengal

SECRETS FROM THE BENGALI KITCHEN

Here’s everything you must know to rustle up a delectable meal from Bengal

With Bengal being the flavour of the season, be it in Bollywood, fashion, travel or, for that matter, the new Bengali restaurant, Bong Bong, that has opened in town, it’s not strange if you’ve been trying to toss up a Bengali spread at home. But, do you often find your mustard-flavoured baked fish too bitter or your Bengalistyle mutton curry too spicy? “Small mistakes in the ingredients or the techniques can ruin the taste of even the simplest dishes,” says chef Gopal Krishan, the Bengali cuisine specialist at The Oberoi. Here are five things you must know about cooking Bengali food:
1 To make the perfect mustard paste, instead of using only black mustard, soak equal portions of black and white mustard overnight. When you crush it in the mixer, add a green chilli, salt and a little crushed ice instead of water. Your mustard paste won’t taste bitter.
2 When making the quintessential Chingri Malai Curry or Bengali-style prawns in coconut gravy, apart from the coconut gravy, use a little bit of poshto or poppy seed paste to make the gravy thicker and creamier.

3 When making Kosha Mangsho or thick red mutton curry, do not go overboard with the chillies. Before you fry the spices, add a spoonful of sugar in the oil and let it caramalise. This will automatically give the dish a nice brown tinge, but in a healthy way. If you must use chillies, go for Kashmiri degi mirch.
4 Do not use readymade garam masala. Authentic Bengali garam masala is a powder of crushed small cardamom, cinnamon and clove. Do not use the big black cardamom or badi elaichi.
5 If you are planning to set some mishti doi or sweet curd at home, always use fresh cow’s milk and not buffalo’s milk. Curd made from buffalo’s milk, as found in sweet shops, is unhealthy due to the high fat content and may leave you bloated.

YAKHNI PULAO

INGREDIENTS
1 kg mutton (washed and cut into small pieces) 5 green cardamom pods 2 black cardamom pods 5 cloves 12 black peppercorns 1 star anise 2 tsp coriander seeds 1 tsp cumin seeds 1 large bay leaf 3 onions (finely chopped) 2 onions (finely sliced, to garnish) 3 tbsp ginger-garlic paste 1 piece of cinnamon 5 tbsp oil 2 cups Basmati rice (washed and soaked for 20 minutes) 3 tbsp curd Salt to taste Oil for deep-frying the onions

 

METHOD   Tie the cinnamon, green and black cardamom pods, cloves, peppercorns, star anise, coriander seeds, cumin seeds and bay leaf in a soft muslin cloth and knot it into salt and eight cups of water. Let it simmer till the mutton is almost done. Discard the muslin bag and separate the mutton from the stock. In another heavy-bottomed pan, heat the oil and sauté the finely chopped onions. Once the onions turn golden, mix in the mutton, five cups of rice and yoghurt. After the first boil, cover the pan and let it simmer till the rice is done. Garnish the final dish with fried onions and serve it hot with raita on the side.

The festival — for Randhir, Rishi and Rajiv Kapoor — is an occasion to celebrate good food

THE KAPOORS ON DIWALI DINNERS AND BEING FOODIES

ZoomBookmarkSharePrintTranslate

The festival — for Randhir, Rishi and Rajiv Kapoor — is an occasion to celebrate good food

George Bernard Shaw said, “There is no love sincerer than the love of food.” And who can prove that better than Bollywood’s first family — the Kapoors, with their famed love for good food and fine whisky?
While the Kapoors are hard-core meat eaters, they enjoy the occasional well-cooked vegetarian fare too ALL KAPOORS ARE FOODIES
RANDHIR: The entire Kapoor family just loves food — you can tell from our sizes. It’s a family of foodies — from my great grandfather, to my grandfather to my dad, to my uncles, to my brothers, and it includes my children, Karisma and Kareena. Of course, Karisma and Kareena are fit because they exercise, while we don’t. RISHI: All the Kapoors are true foodies. RAJIV: During breakfast, we discuss what we are going to eat for lunch. Our conversations are always peppered with talk about which dish is good at a particular restaurant, which restaurant we will visit next and which eatery serves the best food. Besides work, food is a major topic of discussion among all of us, whether we are on holiday, at home or in the office.
THE LOVE FOR FOOD HAS BEEN INHERITED
RANDHIR: We are originally from Peshawar, in north-west Pakistan. We are Hindu Peshawaris and we have a tremendous weakness for food. RAJIV: My dada and my nana were both major foodies. Therefore, being a foodie is in our genes... it runs in our blood. When my grandfather (Prithviraj Kapoor) was on a diet, he would eat his diet food and then follow it up with regular food. But now, we are more health conscious. At least I try to exercise away what I eat.
FOOD IS SYNONYMOUS WITH NON-VEGETARIAN FARE
RANDHIR: We are basically carnivorous. I don’t mind eating vegetarian food, but it depends on my mood and it should be well-cooked and tasty.
RISHI: Yes, we connect food to non-vegetarian food. I love eggs too, I like them akoori style, which was also my dad’s (Raj Kapoor’s) favourite. I also like vegetarian dishes like Palak Paneer, Baingan Bharta and Yellow Tadka Dal.
RAJIV: We all connect food with non-vegetarian food. But during the Navratras or Ganpati, I fancy vegetarian food. I also make a conscious effort to eat one vegetarian meal a day, since too much meat can prove to be bad for your health. I actually enjoy eating anything that swims, which is why I like seafood a lot. I love eating crab. Fish and prawns are also my favourites. I do not dig lobsters though.
DIWALI DINNER

RANDHIR: We no longer have Diwali parties, like we did earlier. But we are a very close-knit family so we do meet and greet each other during Diwali. RISHI: During Diwali, we would go to Chembur to exchange greetings. A puja would be held in the house and we would get shagun. A lavish non-vegetarian spread would be laid out and we would light firecrackers. The party would end the next day after breakfast!
RAJIV: My dad never believed in having vegetarian food on Diwali. But we would eat vegetarian food on Maha Shivratri and Janmashtami.
MOM IS THE BEST
RANDHIR: If there is a party at RK (Studios), the food, mostly nonvegetarian, is always made at home. We are very fortunate to have good cooks. I guess we have an eye and taste for cuisine. I like the Meat Pulao my mother makes. I enjoy everything she cooks.
RISHI: I love the Yakhni Pulao my mother prepares, Khatti Dal and Fish Fry. I love eating at mom’s house.
RAJIV: My mom has always been a wonderful host. At an RK party, she would go from person to person, to see whether everyone was eating well. The food at the party would comprise Payas, Meat Pulao, Chicken Curry, Mutton Curry, Fish Curry and Fried Fish. My cousins and friends would look forward to eating at our place. Before coming over, they would deliberately stay hungry so that they could enjoy the food made at our home.
LIFE WITHOUT FOOD IS…
RANDHIR: We live to eat; not eat to live.
RISHI: Like a black and white movie. Our lives would be colourless.
RAJIV: Non-existent. I eat whatever is kept on the table. We have been taught to respect food. Never keep food waiting on the table.

Pizza with a stunning view!

Pizza with a stunning view!

    I think it’s safe to say by now that I am somewhat of a travel junkie, or, as a friend kindly put it, ‘a gypsy at heart’. True as that is, what a lot of people don’t know about me is the fact that I am a huge foodie, too! One of the highlights of travelling is sampling different kinds of cuisine, flavours and aromas, the kitchens across the world have to offer. I love pizza and have eaten it at every place I’ve visited — from New York to Florence. But I have to say that the best one I ever had in my life was on a holiday in a tiny little restaurant in Verzasca, Switzerland.
    It was a simple place with a stunning view just off the road. The thin dough that was served, was so melt-in-yourmouth perfect. The fresh toppings included tomato, mozzarella, spinach, garlic, cooked ham and mascarpone. I’d never have imagined mascarpone on my pizza, but the chef recommended it. It’s a pizza I’ve tried to get many others to replicate, but nothing has ever tasted this good and no one has ever matched up.
    I wish I’d noted down the name of the place and the exact location, so I could go back. But alas, I was in such a trance, I didn’t do it. So now, all I am left with is this picture and the memory. I loved the whole experience of eating out there.

he citrusy zing of the outer covering of lemon makes for a nice addition to cakes, biscuits, soufflés and other desserts.

LEMON ZEST

    The citrusy zing of the outer covering of lemon makes for a nice addition to cakes, biscuits, soufflés and other desserts. It’s easy to get. Take the peels left over after making juice. Use a fine grater and make sure you remove the bright yellow zest only. Avoid the white pith, part which is bitter. Zest can be used in combination with other herbs such as mint, basil, rosemary, thyme and parsley.

Looking for an eclectic culinary mix? Here’s where to head... Minissha Lamba

Authentic appeasement

Looking for an eclectic culinary mix? Here’s where to head...

Minissha Lamba

Fifty Five East at the Grand Hyatt, Mumbai is one of the places that you just can’t resist visiting. It serves up a magnificently wide range of cuisine from French-inflected continental food to Indian classics, Thai cuisine to custom-made pizzas from a wood-fired oven. Everything is deliciously mouth-watering but their sushi tops the list. Sushi does not only satisfy your taste buds but also fullfils your desire for an authentic delight. Designed by a Japanese firm, which is known for its designer concepts, the restaurant is sleek and contemporary, with three large open kitchens and incalculable chefs. The Japanese and Indian sections of the restaurants can be clearly distinguished by their respective ambience. Throughout the day, I had a wide variety for all my meals right from eggs, waffles, Thai and Indian breakfast to the perfect dolma, which was soft and served with flavourful vine leaves and a cold, moist rice filling. The avocado sushi and the scallop sushi were luscious and offered in a cone form, which is unheard of. The green chicken Thai curry was made with just the right mix of herbs, spice and coconut milk. However, the highlight of the lunch was the Thai Duck soup and the Brazilian Pork which was accompanied by fine wine. Then it was time to try some pomelo salad, a spicy som tam and glass noodles with prawns which were all superb. The Philadelphia cream cheese wrapped mortadella salami with fig chutney was also absolute bliss. How can I not mention the Salami Pizza? It was delicious to its core. The cheese, the thin crust and the thinly sliced salami was heaven with each bite. The sweet buffet surely deserves a special mention. It was great. Although I was too full to sample all the enticing sweets, I did manage to find room for a Tiramisu, Panna Cotta and Barfi which was garnished with mouth-watering mango compote and soft-serve ice cream. Not only has this place grabbed my attention for its interiors but also the food is deliciously appetising.

Baking smell makes people nicer

Baking smell makes people nicer

The smell of freshly baked bread, cakes and pastries don’t just stimulate our appetites — they make us nicer people too, according to psychologists. French psychologists said that shoppers are more likely to alert a passer-by who has dropped something if at the time they are passing near a bakery, the Daily Express reported.
Researchers at the University of Southern Brittany recruited eight men and women and told them to stand outside either a bakery or a boutique. They were then asked to step out in front of a passing shopper and ‘accidentally’ drop a handkerchief, packet of tissues or a glove. To be sure of their findings, the experiment was repeated 400 times. And the results were revealing.
When items were dropped outside a bakery, 77 per cent of passers-by rushed to pick up the item. However, only 52 per cent bothered to help outside the boutique. Enticing food odours brings out the altruism in the best of us, the team said. The report is published in The Journal of Social Psychology.

Kairichi Chatni

Ingredients:

Green mango pieces  - 1 cup (peeled, sliced)
Green chillies  - 5 nos

Small onion  - 2 nos
Ginger - 1/2 inch
Coconut - 1 cup (shredded)
Salt - to taste

 

Method:

 

Grind all the ingredients together in a mixie jar. 

If the  mangoes are not sour enough add 1 tsp of  lemon juice while grinding or you can add some vinegar either.
No need to season it.  Serve with rice, thoran and curd/yogurt.

MM Mithaiwala store outside the Malad (West) railway station.

‘We started out small. God has been good to us’

Some of my customers have been coming here for nearly half a century. They complain about how expensive mithai has become, but they understand that we too are spending more on milk, ghee, fuel.
MANMOHAN C GUPTA, 65

It’s 4.30 pm on a weekday, and a steady stream of customers — young professionals, college students, homemakers and children — are jostling for space in the hotcaselined MM Mithaiwala store outside the Malad (West) railway station.
Some seem to know exactly what they want and head straight for a specific treat; others linger, their eyes scanning the shelves of sweets and savoury snacks — jalebis, kaju katli, gulab jamuns, boondi, samosas, dhoklas and bhajjias.
For 61 years, this landmark sweetmeat shop has churned out mithai made in pure ghee and assorted treats— an array of offerings that has grown from an initial menu of 12 items to the current 30.
In its 3,000-sq-ft kitchen, rows of milk boilers, deep freezers and mawamaking machines process a total of 100 litres of milk, 20 kg of ghee and 10 kg of sugar daily, with a team of 12 mithai-makers adding in a total of 10 kg of wheat flour and 4 kg of dry fruits to make their primary offerings of various types of mithai.
In his cabin at the back of the store, co-owner Manmohan C Gupta is back after lunch and a half-hour nap.
The 65-year-old is part of what is now a 48-member family running the business. They live together in a twostorey family bungalow in Borivli.
Gupta was 17 when his father, a catering contractor for the railways, moved to Mumbai from Marwar, Rajasthan, with his wife and eight children, to join his extended family’s business.
MM was then the Manmohan Lodge and Restaurant. A few years later, sadly, both parents were dead — his father of a heart attack and his mother in childbirth — and Gupta dropped out of Class 11 to join the business.
“I was very young, but a lot was riding on my shoulders,” says Gupta, seated behind a wooden desk covered with labeled files containing details of corporate and large orders for Diwali.

“Accompanying my father to work, I had learnt the importance of customer relations and stringent quality control and I was determined to make our store a success,” says Gupta, who later completed a Bachelor’s degree in Commerce through correspondence. “We started out small. God has been good to us.”
Offering free home delivery, festival discounts and student discounts has brought in plenty of goodwill and business, says Gupta. But as inflation pushed prices upward, the effort continues.
Even today, Gupta starts his day at 4 am, with a quick shower followed by a 20-minute prayer session. He then reads the newspapers, sometimes helps his wife, Snehalata, in the kitchen.
After a light breakfast of soaked gram, he pens some poems in Hindi in his diary, “with a special fountain pen”.
Then it’s time for the 45-minute drive to his store, where he clocks in at 11 am. First, he takes stock of the day’s orders, then heads to the kitchen to supervise and lend a hand. Today, he fried a batch of jalebis. He usually makes at least one batch of a sweet or savoury item daily, “to keep my staff motivated, inspired and on their toes”.
From 2 to 3.30 pm is usually lunch and siesta time. “No one is allowed to disturb me during my afternoon siesta,” says Gupta, laughing.
After his break, Gupta oversees the store from his cabin till 5.30 pm, after which he sits at the counter, catching up with the regulars who drop by on their way home from work.
At 7 pm, Gupta heads back home for an early dinner of roti-sabzi (“with ghee”) followed by some TV, before retiring to bed at 10.30 pm.
His day off is Tuesday, and he takes a vacation every three months. The father of three grown children, all married, his last trip was to the US with his wife. “We enjoy just sitting together and reflecting on our lives,” he says. (This weekly feature explores the lives of those unseen Mumbaiites
essential to your day)

Baking smell makes people nicer

Baking smell makes people nicer

    The smell of freshly baked bread, cakes and pastries don't just stimulate our appetites — they make us nicer people too, according to psychologists.
    French psychologists said that shoppers are more likely to alert a passer-by, who has dropped something if at the time they are passing near a bakery. Researchers at the University of Southern Brittany recruited eight men and women and told them to stand outside either a bakery or a boutique.
    They were then asked to step out in front of a passing shopper and “accidentally” drop a handkerchief, packet of tissues or a glove. To be sure of their findings, the experiment was repeated 400 times. And the results were revealing.
    When items were dropped outside a bakery, 77% of passers-by rushed to pick up the item. However, only 52% bothered to help outside the boutique. Enticing food odours brings out the altruism in the best of us, the team said.

Woman lives on venison diet

Woman lives on venison diet

A British woman lives on a diet of only venison and swede. Clare Greasly claims her body rejects every other foodstuff apart from the deer meat and the vegetable due to a bizarre condition, known as Total Food Intolerance, which has left doctors baffled. The mother-of-two said, “Venison and swede are the only foods that give me the mildest reaction. I have to experiment with what I can eat, and I just about seem to be able to cope with those. Other than that, I’m limited to rhubarb and dried cherries. I used to love my life, running the house, and looking after my teenagers, but now, I barely have the energy to do anything.”
    The 45-year-old woman is now keen to raise awareness of Total Food Intolerance because she says some people don’t believe it exists. She said, “Only those who suffer from this disorder can understand my condition. It’s like a mixture of having the worst hangover in the world, and being poisoned. You can’t understand how difficult it is unless you’ve been through it.

When ghosts and witches ran on treadmills

When ghosts and witches ran on treadmills

World Gym turned its premises into a dungeon for a Halloween party

World Gym, Thane, celebrated the spooky tradition of Halloween by throwing a party in their premises. Located in the Flower Valley area of Thane, the entire gym was painted and converted into a horror dungeon. A special welcome red drink symbolising blood was served and there was a live barbeque as well. A strict black dress code was in place for all — members and staff — and some adventurous members showed up in costumes, typical to the occasion. However, the highlight of the evening was a Halloween pumpkin-shaped cake. Halloween celebrations indicate the beginning of long, dark winters and the end of harvest period in the West. Guests turn up in scary costumes for halloween parties while kids go door-to-door playing the trick-or-treat game to collect candies or sweets. The managing director and chairman of the gym Prabodh Davkhare said, “Some members got their children along for a nether world experience. They also took part in a spooky face painting session. It was a wonderful night.” “The Halloween party went on till 10pm and I am sure that members have gone back with some fond memories. After all, it is rare to see ghosts running on treadmills,” added Prabodh.

Recipe-Dry fruit roll

Dry fruit roll

Dry fruit roll

 Ingredients

l 1 cup ground almonds
l 1 cup ground cashewnuts
l 1 cup ground pistachio
l 1 packet marie biscuit (grind the biscuits)
l 3/4 cup condensed milk
l 1/2 cup ghee

Method
l In a bowl mix all the ingredients well
and make small rolls.
l Cut them in parallel shapes and serve.

Diwali readymade Faral Suras Foods and Kulkarni Brothers

Time to prepare Diwali faral दिवाळीचा रेडीमेड फराळ कुठे मिळेल? Where you will get readymade Diwali Faral or Sweets Suras Foods contact address and phone number:   M/s Kulkarni Brothers contact address and phone number:

It is Diwali time and Thanekars have been busy preparing some mouth-watering delicacies to celebrate the festival of lights. It is a fight between snacks such as chivda, chakli, sev and boondi and sweets like laddoo, anarsa, shankarpali, balushahi, malpua. You have to take on the enviable task of deciding the winner. The women are all set to prepare the delicacies (faral) before the festival commences. It seems to be a hard task for the working women as preparing faral is a time-consuming process. Tata Annapurna Mahila Gruhaudyog Kendra (TAMUK), Mulund (E) and Bhoomi Khakra in Dombivli have come to help these women. They make farals and sell them to those who cannot make it themselves. However, this year, inflation has led to an increase in the prices of essential commodities making these eatables marginally expensive. Swati Dabholkar, a member of TAMUK, says since prices of cooking gas, sugar, oil and other essential commodities have shot up, the organisation had no option but to increase the price of farals. “While last year, we sold chakli for Rs180 per kg, this year, we will be selling it for Rs200 per kg. Similarly, shankarpali is for Rs160 per kg, which was Rs140per kg last year,” she said. “The rates of chivda and sev have also increased by Rs20 per kg. Besan laddoo, which was sold for Rs10 per piece last year, will be available for Rs12 per piece at TAMUK this year,” Dabholkar added. This rise is definitely going to irk working women who are too busy to make the faral at home. Pradnya Wagh, an engineer, says, “The rising prices of essentials, including clothes, has affected our budget and this year instead of buying faral we will make it at home.” दिवाळीचा रेडीमेड फराळ कुठे मिळेल? Where you will get readymade Diwali Faral or Sweets Suras Foods contact address and phone number:   M/s Kulkarni Brothers contact address and phone number:    More and more marriage halls, women self-help groups, housewives and caterers are enticing buyers with mouth-watering 'faraal' (Diwali eatables) this season, as the average Puneite prefers buying ready-made faraal rather than toiling through the process of making it at home. Demand for ready-made faraal has gone up by around 20% this year, said retailers. Apart from faraal, sugar-free Diwali sweets are also in great demand, as many have opted for healthier ways of life. Shruti Mangal Karyalaya, a city-based marriage hall, sells around 600 kg of faraal items per day during Diwali, each kilogramme costing between Rs 220 to 240. "We usually make faraal for marriages, but started preparing it for Diwali as more and more people prefer ready-made eatables. We don't take prior orders; people buy the faraal from the temporary Diwali counter we have set up at the hall," said manager Prabhakar Kajarekar. He said the trend of buying ready-made faraal is fast catching up with the urban citizen, as the city is shifting from the joint family system to a nuclear family set up. "With just two to three people in the house, it is difficult to prepare so many faraal items at home. At least 150 ingredients are needed to make faraal items. Often people cannot judge the amount of faraal to be prepared and the quantity of ingredients required. They find it simpler to buy ready-made faraal in the quantities they need," said Kajarekar. He said that the trend of buying ready-made faraal picked up since 2010, with demand this year going up by nearly 15%. Kajarekar said that faraal items that are selling well include 'motichoor laddu', 'rava laddu', the newly introduced 'madhur laddu' (prepared from basmati rice), 'chakli', 'palak shev' and 'chivda'. Punyai Sabhagruha on Paud Road also stocks up faraal items a week before Diwali. Manager Amol Koparkar said, "Except for the 'chivda' and 'laddu', Diwali faraal is different from that used in marriages. Other items for Diwali faraal need to be prepared separately, only during the festival. Since a couple of years ago, more and more people have started demanding ready-made faraal due to lack of time." He said the demand has shot up by 10-15% this Diwali. Koparkar added that he sells faraal to around 150 people during the Diwali week. Mealnut is an online platform for foodies, where 35 housewives cook what they are good at and sell the fare via their website. The two-month-old portal has faraal such as 'chivda', 'laddus', 'karanji', 'shankarpale', 'anarase', 'shev', 'chirote' on offer this year. "We display the items on the website and people can order them online. The demand for ready-made faraal is on the rise each year. Even non-Maharashtrians staying in Pune want to gift faraal items to their friends and relatives as they wish to add a local touch to the presents," said Jitendra Salunke, the operations head of the platform. Amit Gadve of Kaka Halwai Sweet Centre, which has its own faraal on display, said that demand for ready-made faraal is up by 25-30% this year. "Sugar-free sweets, too, have many takers, especially people above the age of 50 years. Sugar-free sweets in demand include 'anjeer barfi', malai barfi', 'besan laddus' and 'paushtik laddus'. People have become calorie-conscious and want to eat healthy. Demand for sugar-free sweets has gone up by 40% this Diwali," Gadve said. Diwali celebrations are incomplete without faral, which is a special combo of khatta-meetha items. This year order your faral online. Chitale Bandhu Mithaiwale is taking this first-of-its-kind initiative to provide Diwali faral by just clicking onto www.puneshop.com. The service area for this online shopping service is Pune and PCMC only. Amarake Services, promoter of the website, have been appointed as the first ever online distributor of Chitale Bandhu Mithaiwale. "Now you can order the with just one click and after you pay online it will be delivered to your doorstep," said Rajashri Saraswate from Amarake Services. The website has introduced a special corporate gift box, containing Diwali faral items like laddu, chakli, chivda and shankarpali, along with other offerings in the form of discount coupons from Jaihind collections, Prasanna Holidays and Wonder Funky. "It will also have a discount voucher from Chitale Bandhu Mithaiwale, which one can redeem during their next online purchase," Saraswate informed. Priced at Rs 111, the minimum quantity to order the gift box online would be 10 boxes, in the multiples of 10. All the orders will be delivered to the customers between October 18 and 27," Saraswate added. In addition to this, the website will also undertake home delivery of special Diwali items  at a price of Rs 500 and above. Pune's Fairdeal Couriers have been appointed for home delivery, while Lotus Hospitality Services have been appointed to look after the institutional sale of the gift boxes.

God Papadi's Recipe for diwali

God Papadi's Recipe

God Papadi

Ingredients
l 1 flour wheat flour
l 1 bowl ghee
l 3/4 cup jaggery
l 1 tsp ginger powder
l 1 tsp elaichi
Method
l In a pan, heat ghee and then add wheat
flour till it becomes slightly pink in colour.
l When the fragrance of the wheat seems
like it is roasted, turn off the gas.
l Add the elaichi and ginger powder, stir
well.
l Add jaggery and stir to form a lump.
l Pour the mixture on a greased plate and
cut it before the mixture hardens.
l Garnish with grated dry fruits.

Recipe Nankathai for Diwali

Nankathai's Recipe

Nankathai

 

Ingredients
l 2 cups of refined flour
l 1 cup powder sugar
l 1 cup ghee
l 2 pieces of chocolate

Method
l Mix ghee and sugar in a bowl until it forms
a soft dough.
l Add flour into the mixture and blend well.
l Put small chocolate pieces into a bowl and
mix again.
l Divide the dough into equal parts and
shape into balls.
l Place the balls on the drip tray.
l Bake at 160 degree centigrade for around
20 minutes or till the top is light brown in
colour.
l Similarly bake the rest of the nankathais.
l After they cool down, store them in a tight
container.
l Serve as a tea-time snack.

Dalia upma

HOW TO MAKE: Boil one cup mixed vegetables such as carrot, green peas and potato, and keep aside. Heat oil in a wok, add 1 tsp mustard seeds, a few curry leaves and 1/2 tsp urad dal. To this, add one tbsp chopped onions, 1/2 inch chopped ginger and a green chilli. Saute for a minute and then add the veggies. Saute for a couple of minutes more and add 1 cup water and salt and bring to boil. Now add 1/2 cup dalia and mix well so that it doesn’t form lumps. Cover and cook on a low flame for about 10 minutes till the water evaporates and the dalia turns soft.

NUTRITIONAL VALUE: Dalia or broken wheat along with fresh veggies is a rich source of complex carbohydrates and fibre, as well as a great source of minerals such as manganese, thiamine, niacin, iron and zinc.

Recipe Lapsi for diwali

Recipe Lapsi

Lapsi

 

Ingredients
l 1 bowl dalia
l 1 cup water
l 3/4 cup sugar
l 3/4 cup ghee
l 4 clove pieces
l 1 tsp jagerry
l 1 tsp almond
l 1 tsp cashewnuts

Method
l Heat a kadhai and pour two
cups of water, 1 tsp ghee and
the cloves, almond, cashewnuts,
jaggery and dalia.

l Stir well and heat for two minutes.

l Now pour the mixture into a pressure
cooker and wait for six whistles.

l Remove and let it cool for some time.

l Add the remaining ghee and sugar to it.

l Your lapsi is ready to be served.

New recipe for diwali - Diwali is the time when traditional sweets like karanjis, ladoos and namkeens -

Sweet somethings

Diwali is the time when traditional sweets like karanjis, ladoos and namkeens are prepared at most households. This is the time when many women experiment with recipes to prepare something unique for family and friends. Magaj

Ingredients : l 1 bowl channa flour l 1 bowl ghee l 3/4 cup powdered sugar l 1 tsp elaichi l 2 tsp fresh cream Method : l Make sure the channa flour is coarsely ground. l Add ghee to a pan and later add channa flour and fresh cream. l Stir till the aroma of the mixture seems like it is roasted well. l Switch off the gas. l Add elaichi and cool for two hours. l Add sugar powder after the mixture has cooled off completely and stir until the sugar has blended well with the mixture. l Make round balls and garnish them with dry fruits. Cake Ingredients l 500 ml milk l 1/2 cup sugar l 1/2 cup milk powder l 1/2 cup ghee Method : l In a pan put all the above ingredients together and stir it till it becomes a dry i.e. the moisture evaporates. l Switch off the gas and pour this mixture in a greased plate and cut it before the mixture hardens. l Garnish with grated dry fruits.

Published Date:  Nov 02, 2012

Spice Bazaar is a 120 seater multi-cuisine restaurant and the largest eatery on the airport premises. Operated by Travel Food Services, Spice Bazaar incorporates many traditional Indian elements into its décor.

Spice Bazaar

Just a few weeks old, the Spice Bazaar is a 120 seater multi-cuisine restaurant and the largest eatery on the airport premises. Operated by Travel Food Services, Spice Bazaar incorporates many traditional Indian elements into its décor. Food is served in copper utensils, handis and tawas, in an attempt to keep the whole experience authentic. Spice Bazaar serves up a breakfast and dinner buffet at R349 per person and an a la carte menu throughout the day. On the menu is Gooler Ke Lacy Kebab — dried fig compote filled lamb meatballs coated with lacy egg white, served with ginger and coriander chutney, Gosht Kofte Ka Salan — Awadhi mince meatballs, Koota Masala Balochi Boti — lamb chunks slow cooked with hand pounded whole spices and red onions, Mehekti Murgh Biryani, Vegetable Chettinadu.

Bajara Paneer Cheela

Start your ay the desi way

Tired of the same old bread butter, oats and cornflakes? Here are six healthy Indian breakfast options that are filling as well as easy to make

HOW TO MAKE: 
In 1 cup bajre ka aata, mix 1 finely chopped onion, green chillies and a bunch of coriander leaves.
For flavours, add 1 tsp each of grounded black pepper, chat masala and ajwain.
Add about 1 cup of water to make a smooth batter.
In a non-stick frying pan, put 2 tsp soya, canola, sesame or peanut oil and spread 1 serving spoonful of batter over it.
Grate paneer and cover it with lid, and cook it on a low flame for 1 minute.
Remove lid, saute it and sprinkle some more oil on the sides. Cook for some time. Remove once crisp and serve with sauce or chutney.

NUTRITIONAL VALUE: 
While bajra is a good source of complex carbohydrates, cottage cheese will fulfill your protein needs. Tossing up the cheelas in a non-stick pan will help absorb the oil. Soya, canola and peanut oil are all heart-healthy.
By Neelanjana Singh, nutritionist, Nutri Life Clinic

HOW TO MAKE Roti wrap?

Roti wrap

HOW TO MAKE:
Make your regular rotis with mixed grain aata.
For the filling, you can chop and steam 2 cups of fresh veggies such as carrot, beetroot, broccoli and cabbage.
In 1 tsp butter, add chopped garlic and grounded black pepper.
Add a chopped green capsicum and the veggies with salt to taste. Saute for a minute.
Put this filling inside the rotis and roll them up.
Alternately, you can also use soya keema instead of the veggies for the filling.

NUTRITIONAL VALUE: While the mix grain aata is a rich source of carbohydrate, winter vegetables like carrot, beetroot, broccoli and cabbage are a rich source of vitamins and minerals. Soya can give you your protein shot. The garlic and butter will lend the warmth required. By Neelanjana Singh,
nutritionist

Subz rawa idly recipe

Subz rawa idly

HOW TO MAKE:
Heat 1 tsp olive oil and
add 1/2 tsp mustard seeds and
1/2 tsp chana dal.
Once dal turns brown, add 1 slit green chilli, a few curry leaves and 1 inch grated ginger.
Add 1 cup rawa or sooji and roast on low flame for about 2 minutes.
Let it cool for a while.
Then add finely chopped or grated coconut, carrots and chopped coriander leaves with a cup of beaten curd, 1/2 cup water and salt. Leave for about 30 minutes. Then pour a ladle full of batter each in idli plates and steam on a medium flame for about 10-15 minutes.

NUTRITIONAL VALUE: Unlike regular idlis where you need to ferment the batter overnight, rawa idlis can be made anytime without much ado. It’s easy to digest and is a light proteinaceous option. By Shivani Passi, dietician, Sri Balaji Action Medical
Institute