The Jain community is currently celebrating Paryushan Parv 2024 – a key festival dedicated to self-reflection, spiritual cleansing and forgiveness. While the Shvetambar Jain community observed the festival from August 31 to September 7, Paryushan Parv for the Digambar Jain community commenced on September 8 and will go on till September 17, coinciding with Ganeshotsav 2024. One of the most prominent rituals of the 10-day-long festival is observing fasting and following dietary restrictions. While some Jains observe a complete fast, only surviving on water on these days, others are not that strict with their dietary practices. Some foods like onion, garlic, potato and other root vegetables are generally avoided. Those who don’t follow strict fasting can experiment with basic ingredients and create innovative Jain dishes to celebrate the festival. Here are some recipes by Mumbai chefs to help you get started. Jain Caesar Salad A different take on the classic Caesar Salad, this recipe by chef Vinayak, Corporate Chef, Butterfly High, blends taste with healthy flavours. It’s a light yet filling dish that one can prepare easily at home. Ingredients Iceberg lettuce Romaine lettuce Paneer Olive oil Ingredients for dressing Mayonnaise Salt Crushed black pepper Parmesan cheese Olive oil Method For dressing In a bowl, add mayo, salt, crushed black pepper, parmesan cheese and olive oil and combine it till it's mixed well. For paneer toss In a pan, add olive oil, salt, pepper and paneer and toss it well. For plating Take Iceberg lettuce and Romaine lettuce in a bowl. Add the prepared dressing, mix it well and transfer it into a serving bowl. Then place cubed paneer and croutons on top and lavas for garnish. Cottage Cheese Popcorn With the crunch of popcorn outside and the softness and creamy texture of cottage cheese inside, this recipe by chef Prakash Joshi, Epitome, Lower Parel, is sure to be a delight for your taste buds. Ingredients Cottage cheese - 250 gm Thyme - 30 gm Dijon mustard - 50 gm Kashmiri chilli paste- 50 gm Corn flour - 100 gm Salt - 2 Teaspoons Black pepper - 5 gm Bread crumb - 150 gm Oil to deep fry Method Cut cottage cheese into pieces. Add the Kashmiri chilli paste, black pepper, salt, thyme and dijon mustard to a large bowl. Combine all of the ingredients. To ensure that every piece is evenly coated with the spice mixture, add the cottage cheese cubes and stir thoroughly. Give it fifteen minutes. In a deep bowl, combine bread crumbs, salt, pepper, and mixed thyme. Combine water and corn flour to make a thin batter. Now take a piece of cottage cheese and dip it into the batter, and then into the crumb mixture to repeat the procedure. Prepare each cottage cheese in the same manner. The prepared cottage cheese cubes should be fried in batches over medium to high heat in oil that has been heated until they turn golden brown. It will have a soft interior and an extremely crunchy outside. Cook each component in the same manner. Smoked Soya Lentil Kibbeh Experiment with the basic black lentil to create an innovative dish with this recipe by chef Akshay Kale, Corporate Chef (R&D), ilili, Dadar. Ingredients Black lentil - 80 gm Soya chunks - 100 gm Coriander leaves - 10 gm Flat leaf parsley - 7 gm Mint leaves - 5 gm Table salt - 4 gm Jeera powder - 3 gm Cinnamon powder - 3 gm Panko bread crumb - 25 gm Bhavnagri red chili - 10 gm Bhavnagri green chilli - 10 gm Coriander powder - 3 gm Green chili - 10 gm Madras curry powder - 3 gm Method Soak black lentils and soya granules in water for 30 mins. In a food processor, combine soya granules and boiled lentils. Gradually, add olive oil and process until the mixture forms a dough. Remove the mixture from the food processor and place it in the bowl. Stir in all the spices and combine everything well. To assemble the kibbeh, shape the dough into small balls followed by flattening each ball into a disk-like shape. Cook/fry the kibbeh for 3 to 4 minutes in the fryer until golden brown. Garnish with shredded iceberg and parsley Spinach and Goat Cheese Rolls This recipe by Sujit Mehta, co-owner, Millo, combines the richness of spinach with a cheesy burst of flavours. Ingredients Spinach - 1800 gm (blanched) Paneer - 300 gm Salt - 30 gm Black pepper - 5 gm Amul cheese - 50 gm Goat cheese - 50 gm Method Blanch spinach in hot water and drop it into ice-cold water to keep the colour intact. Crumble the paneer and add salt, pepper and both cheeses. Fold the mixture and make finger-shaped rolls. Dip into a slurry and coat it with seasoned bread crumbs. Fry it until it turns brown. Jackfruit Tostada High in nutrients, Jackfruit can be used to create many innovative dishes. In this recipe by chef Akanksha Saigal from Tattva, Andheri, the fruit is complemented with the crunch of tortillas and flavours of tomato salsa and sour cream. Ingredients Jackfruit Filling 2 cups diced jackfruit 1 tbsp olive oil 1 tsp cumin seeds 1 tsp coriander powder 1 tsp paprika 1/2 tsp turmeric 1/2 tsp chili powder Salt Tomato Salsa 1 cup diced tomatoes 1 tbsp lemon juice 1 tbsp chopped cilantro 1/2 tsp cumin powder Salt Sour Cream 1/2 cup plain yogurt 1 tbsp lemon juice Pinch of salt Tostadas 8 corn tortillas Olive oil spray Toppings Shredded lettuce Sliced black olives Diced avocado Lime wedges Method Cook Jackfruit: Sautee cumin seeds in olive oil. Add jackfruit and spices; cook until tender. Garnish with cilantro. Make Salsa: Combine tomatoes, lemon juice, cilantro, cumin powder, and salt. Prepare Sour Cream: Mix yogurt with lemon juice and salt. Crisp Tostadas: Bake tortillas at 375°F (190°C) for 8-10 minutes, flipping halfway. Assemble: Layer lettuce on tostadas, and top with jackfruit, salsa, sour cream, olives, avocado, and lime juice. Also Read: Onam 2024: How Mumbai’s Malayalis celebrate the Onasadhya in different ways
12 September,2024 11:05 AM IST | Mumbai | Raaina JainAs Ganesh Chaturthi approaches, the nation prepares to indulge in the time-honoured tradition of offering sweets to Lord Ganesha. This year, however, the landscape of Indian mithai is set to embrace exciting new trends, reflecting the evolving tastes of a generation that appreciates both tradition and innovation. The Godrej Food Trends Report 2024 curated by Godrej Vikhroli Cucina and put together with insights from over 190 thought leaders including celebrity chefs, influential bloggers, and dedicated nutritionists, highlights the mithai trends that will shape the way we celebrate festivals in the coming year. Mithai trends for festive delights:1. Gourmet mithai, a celebration of heritage and innovation: India’s beloved mithai is poised for a gourmet revolution in 2024. 78.8 per cent of experts predict a surge in gourmet mithai, where traditional sweets are elevated with premium ingredients, exquisite packaging, and unique flavour combinations. As more consumers seek out artisanal experiences, mithai makers are expected to introduce creative twists on classics, ensuring that these sweets remain at the heart of our festive celebrations while appealing to modern palates. 2. Special diet version of traditional mithai, mindful indulgence: The trend toward mindful eating is influencing how we enjoy traditional sweets. With 67.3 per cent of experts forecasting a growing demand for special diet versions of mithai, 2024 will see an increase in low-sugar alternatives, sugar-free sweeteners, and vegan options. These offerings cater to health-conscious consumers who wish to partake in the festive indulgence without compromising their dietary preferences. This trend signifies a broader movement towards inclusivity in food, ensuring everyone can enjoy the festive spirit. 3. Fusion mithai, blending global influences with tradition: Fusion mithai, which blends global techniques and international flavours with traditional recipes, is expected to gain popularity, with 63.5 per cent of experts anticipating a rise in these innovative sweets. As Indian palates become more adventurous, mithai makers are embracing global influences, incorporating ingredients like matcha, dark chocolate, and berries into traditional recipes. These fusion creations are not just about novelty but also about pushing the boundaries of what mithai can be, making them a perfect addition to contemporary Ganesh Chaturthi celebrations. "As India’s culinary landscape continues to evolve, mithai remains a symbol of our rich cultural heritage, yet it is also a canvas for innovation. This Ganesh Chaturthi, we’re seeing traditional sweets being reimagined in ways that reflect the diverse tastes of modern consumers. The rise of gourmet mithai underscores a growing appreciation for quality and craftsmanship, while the demand for special diet versions speaks to the broader trend of mindful indulgence. Fusion mithai, on the other hand, highlights our openness to global influences, blending them seamlessly with tradition. These trends are not just about changing tastes but are indicative of a deeper connection between food, culture, and identity," says Rushina Munshaw Ghildiyal, managing director of A Perfect Bite Consulting and editor of the annual Godrej Food Trends Report.
08 September,2024 08:48 PM IST | Mumbai | mid-day online correspondent
It's impossible to ignore modaks and other delicious treats during Ganesh Chaturthi. The festive season demands everybody to celebrate and enjoy to the fullest by gorging on different kinds of dishes and drinks. Interestingly, they are now tweaked while retaining the essence of the festivities. As the years pass and more people are mindful of their eating habits and their diet, more people want to also adopt the practice of eating healthy sweets for Ganeshotsav apart from other festivals during the year. With a focus on healthy sweets, mid-day.com spoke to Suman Agarwal, nutritionist and founder of SelfcarebySuman, and nutritionist Anupama Menon to not only know the benefits of eating healthy sweets but also find out which ingredients can be replaced in sweets so that people can still enjoy them but by just tweaking the recipe a little. How can festive sweets for Ganesh Chaturthi be made healthy? Agarwal: To make festive sweets for Ganesh Chaturthi healthier, the most important thing is to reduce your serving size to not more than 10-15 grams per mithai. Consider opting for desserts lower in calories. Another option is dry fruit-based modaks, which offer a nutritious alternative since it is high in fibre. Additionally, replace traditional Churma Modak with healthier options like Besan Laddoo or Sattu Modak, which are higher in protein and fibre and lower in calories. By making these simple swaps, you can enjoy the sweetness of the festival without compromising on health. Menon: Sweets can be made healthy by using jaggery or fresh date syrup made at home without white sugar. Another method is to mix coconut sugar and jaggery in a ratio of 1:1, crush and use as the sugar base for sweets. Add pure ghee to make sweets instead of oil, and add dry fruits and nuts which will further enhance taste and health. Use Amaranth/Ragi/millet flours instead of maida. However, finally remember, sugar in the form of jaggery and honey is finally sugar and sweets will always have more sugar than your usual healthy diet. The best way is to always moderate the consumption of sweets. What are the benefits of eating healthy sweets? Agarwal: The benefits of indulging in healthy sweets are numerous. Contrary to popular belief, healthy sweets don't eliminate sugar or jaggery, but rather combine them with wholesome ingredients to create a balanced treat. These sweets boast added benefits like increased fibre, protein, and reduced calories. The natural sweeteners used, such as dates, sugar, and jaggery, are paired with dry fruits rich in fibre, ensuring a gradual sugar release and minimising sudden spikes. Furthermore, healthy sweets incorporate good fats and proteins, essential for a well-rounded diet. With recommended serving sizes of 10-15 gm, you can satisfy your sweet tooth while maintaining a healthy balance. Menon: There are no real benefits of eating healthy sweets, except to make your heart happy and enjoy the festival. SEE PHOTOS: How these Mumbaikars are making Ganpati idols with millets, chocolate and paper this GaneshotsavWhy is it important to eat healthy sweets during Ganesh Chaturthi and other festivals? Agarwal: Eating healthy sweets during Ganesh Chaturthi and other festivals is crucial in today's context. Traditionally, Indian festivals were celebrated with small bites of desserts on special occasions, but the modern era has seen a shift towards increased chocolate consumption due to its longer shelf life. It's essential to recognise that mithai is meant to be an occasional treat, consumed as prasad during festivals like Ganpati, Navratri, and Diwali, rather than a daily habit. By maintaining this sanctity, we can control weight gain and preserve overall health. Menon: Sweets are made and consumed in the spirit of the festival. India has a host of festivals where hearts, families and friendships come together and hence a significant part of the year will see you consuming a larger degree of sweets. Keeping sweets healthier than traditional will cut down calories from fats and simple carbohydrates by 20 per cent. In the larger picture, that is significant. What are some of the ingredients that people can replace to make sweets healthy? Agarwal: To give your sweets a healthy twist, consider replacing traditional ingredients with nutritious alternatives. Swap refined sugar with organic jaggery, a natural sweetener rich in minerals. Increase the use of dry fruits, packed with fibre and antioxidants. Instead of using Churma, opt for Besan or Sattu, which not only adds texture but also boosts the protein and fibre content of your sweets. And remember, portion control is key - keep your serving size under 15 grams to maintain a calorie check. Menon: If you want to give your sweets a healthy twist then you can simply use jaggery, honey or coconut sugar instead of white sugar. You can also use besan and whole wheat instead of maida or white flour, ghee instead of oil, dark chocolate instead of milk chocolate, monk sugar instead of white sugar, and almonds instead of cashew nuts. While nutritionists like Agarwal and Menon highlight the importance of healthy sweets, even chefs and sweets and mithai brands have made the gradual shift of catering to the mindful and healthy eater. SEE PHOTOS: Why these Mumbaikars have chosen to make eco-friendly, homemade idols Chef Varun Inamdar scours the Godrej Vikhroli Cucina Millets Cookbook 2024 to share one of his favourite recipes for the festive season. It not only lets you enjoy gujiya but also gives you a healthy version without making you feel too guilty. Saeb Bajre ka Gujiya Preparation time: 60 minutes (15 Pieces) Ingredients: For filling: Paneer, crumbled 1 cup Ghee 2 tbsp Bajra, pressure cooked till soft 1/4 cup Semolina 1/2 cup Apple, peeled and chopped 1/2 cup Cashew nuts, chopped 1/2 cup Powdered sugar 1 cup Cardamom powder 1/2 tbsp Sunflower Oil for deep frying For dough: All-purpose flour 2 cup Raagi flour 2 tbsp Ghee 3 tbsp Salt 1/2 tbsp Water as required Method: For filling: 1. In a kadhai, add crumbled Godrej Jersey paneer, semolina and Godrej Jersey ghee and roast on medium flame well till light brown in colour. 2. Add chopped nuts, cooked bajra and apples and mix well. 3. Transfer the mixture into the bowl to cool. 4. When it cools down, add powdered sugar and cardamom powder. 5. Mix well and keep aside. For dough: 1. In a mixing bowl, add all-purpose flour, ragi flour, Godrej Jersey ghee, salt and water. 2. Knead it into a stiff dough. 3. Cover it with a damp cloth and leave it to rest for half an hour. For shaping: 1. Pinch lemon-sized balls and roll into a thin disc 2. Add the filling and fold into a half-moon-shaped dumplings. 3. Pinch fold or crimp the sides to seal. 4. Prepare the remaining gujiyas in the same way. 5. Heat sunflower oil in a kadhai on medium flame. 6. Fry till golden brown. 7. Transfer on absorbent paper. Chef Aditi Handa, co-founder of The Bakers Dozen shares a delicious recipe for Bread Rasmalai, which is her innovative take on the classic sweet treat. Bread Rasmalai Ingredients: Ragi Loaf 1 pack Full cream cow milk 4 cups Condensed milk/Milkmaid 1 cup Saffron 15-20 strands Whole milk 3 cups Sugar 3 tsp Cardamom powder 1/2 tsp Chopped dry fruits 5 tbsp Method: 1. Make saffron milk: Boil 3 cups whole milk, add 3 teaspoons of sugar, and 15 saffron strands to it and mix well. Simmer for 3-5 minutes and rest it aside. 2. Heat the full cream cow milk in a large nonstick pan 3. Stir occasionally making sure the milk doesn't stick to the bottom of the vessel and bring it to a boil. 4. Add 1 cup of condensed milk to it 5. Stir well and get the milk to boil 6. Now, lower the flame to medium and once a layer of cream is formed over the milk, stick it to the sides of the pan. 7. Bring the milk to boil again. 8. Repeat the gathering of cream to the sides of the pan till the milk reduces to one-third. 9. Add cardamom powder and saffron milk. 10. Mix it well and get the milk again to boil. Scrape off the collected cream from the sides and stir. 11. Simmer for 2 minutes. 12. Allow it to cool at room temperature and refrigerate it for 2 hours. 13. Slice 2-3 Ragi loaves in the desired shape 14. Dip both sides of the bread into the prepared rabdi. Put it on a plate and pour 2-3 tbsp of rabdi over it. 15. Top it with desired dry fruits and relish.
07 September,2024 08:35 PM IST | Mumbai | Nascimento Pinto
Eating modaks has always been synonymous with Ganesh Chaturthi and even as there are many different kinds of sweets, the allure of the modak is one that many of us find it hard to stay away from. Over the years, the modak has gone through a massive transformation. While chocolate modaks are one of the most popular innovations, even that has moved into healthier territory as more people opt for a traditional twist to the classic modaks making the whole experience sweeter during this time of the year. As Ganesh Chaturthi is one of Mumbai’s most beloved festivals, Mumbaikars do not hold back in enjoying themselves as they not only welcome the elephant-headed God into their homes but also worship him, place modaks as this bhog (offering), and celebrate the days he is in their home with aartis, food and festivities. One of the most important aspects of this festival is the modak that is absolutely delicious and irresistible.With people’s love for modak crossing everything else, mid-day spoke to Indian chefs to not only share recipes for traditional modaks but also innovative ones that encourage you to put on your chef’s hat this festive season. Also Read: Ganesh Chaturthi 2024: Replace sugar with honey, churma for sattu, and other sweet hacks Rava ModakWhile chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel loves the classic Ukadiche Modak, he wants you to experiment by making the Rava Modak. The rava modak is not only easy to make but also a healthy version that everybody can enjoy during the festival by simply getting into the kitchen and making them during this time of the year. Ingredients: For the dough:Rava 1 cupAll-purpose flour 2 tbspGhee 2 tbspWater 1 cupA pinch of salt For the filling:Powdered sugar 1 cupGrated coconut 1 cupCardamom powder 1/2 tspA few saffron strands Method:1. Combine the saffron threads, cardamom powder, powdered sugar, and grated coconut in a bowl. Set aside.2. Bring a tablespoon of ghee and a teaspoon of salt to a boil in water.3. Reduce the heat and gradually stir in the maida and semolina to prevent lumps.4. Cook until the mixture thickens and the rava absorbs the water.5. Take it off the stove, stir in the remaining ghee, and allow it to cool slightly.6. Knead into a soft, elastic dough.7. Separate the dough into tiny spheres.8. Each ball should be flattened into a disc and shaped like a tiny bowl.9. Put a spoonful of the sugar-coconut filling in the middle.10. Pinch and pleat to create a peak and seal the edges.11. To make the modaks firm, steam them for 8 to 10 minutes.12. Heat or serve at room temperature. Maharashtrian Ukadiche ModakWhen talking about modaks, the Maharashtrian Ukadiche modak is a clear favourite in homes that make it popular even when there are so many different variations of the classic modak in India. Tushar Malkani, who is the head chef at The Yellow House by IHCL Seleqtions, says the best aspect about modaks is that it comes in different forms with different regional variations, which helps you realise the cultural diversity of India. Ingredients:Rice flour 1 cupGrated coconut 1 cupJaggery 3/4 cupCardamom powder 1 tspGhee 1 tbspWater 1 1/4 cups Method:1. Heat water and ghee in a pan. Once boiling, add rice flour, cover, and let it cook on low heat for a few minutes. Stir to make a smooth dough.2. For the stuffing, heat ghee in another pan, add grated coconut, and cook with jaggery until it melts. Add cardamom powder and let it cool.3. Shape the dough into small discs, stuff them with the coconut-jaggery mixture, and mould into modak shapes.4. Steam the modaks for 10-12 minutes and serve hot with ghee. South Indian UndiWhile the Maharashtrian Ukadhiche modak is famous, chef Shubhankar Chitrakar, head of bakery at Taj Holiday Village in Goa, says the South Indian Undi or Oondi is another variation of the classic modak that is popularly made in Andhra Pradesh. Ingredients:Rice flour 1 cupWater 1 1/4 cupsCoconut 1 cupJaggery 3/4 cupBanana leaves as per requirement Method:1. Prepare a dough with rice flour and water.2. Make small balls from the dough and flatten them.3. Fill the balls with the coconut-jaggery mixture.4. Seal the edges and steam in banana leaves.Coconut Modak (Nariyal Modak):While the chocolate modak is an innovative version of the classic and the dry fruit modak too, Vinayak Shah, chef and co-founder at FoodCraft Hospitality, wants you to also experiment with the Coconut modak. He explains, "This is a no-cook version made with coconut and condensed milk, ideal for those short on time." Ingredients:Fresh grated coconut (or desiccated coconut): 2 cupsCondensed milk 1 cupCardamom powder 1/2 tspGhee 1 tspFood colouring or saffron strands (optional) Method:1. Mix coconut and condensed milk: In a mixing bowl, combine grated coconut, condensed milk, cardamom powder, and ghee. If desired, divide the mixture and add food colouring or saffron to one portion.2. Shape the modaks: Grease modak moulds lightly with ghee. Press the mixture into the moulds, ensuring they are filled evenly.3. If you don’t have a mould, shape them by hand into small dome-like modaks.4. Chill and serve: Let the modaks chill in the fridge for 15-20 minutes to set before serving.Fried ModakAmong the many variations, Manish Bavishi, founder of Manish Caterers, says the steamed modaks and mawa modaks are eternal favourites but the fried modak is a crispy and deep-fried variation that stays good for a few days and ideal to experiment with this festive season. Ingredients: For the dough:Whole wheat flour: 1 cupSemolina (sooji/rava): 2 tbspGhee: 1 tbspWater as neededSalt a pinch For the filling:Grated coconut (fresh or desiccated) 1 cupJaggery (grated) 3/4 cupCardamom powder 1/2 tspSesame seeds 1 tbspPoppy seeds (optional) 1 tspGhee 1 tsp Method:1. Prepare the filling: Heat 1 tsp of ghee in a pan and add grated coconut and jaggery. Stir until the jaggery melts and the mixture comes together. Add cardamom powder, sesame seeds, and poppy seeds if using. Mix well and set aside to cool.2. Prepare the dough: In a bowl, mix wheat flour, semolina, salt, and ghee. Add water little by little to form a firm dough. Let it rest for 15-20 minutes.3. Shape the modaks: Take a small portion of dough and roll it into a small disc (about 3-4 inches in diameter). Place the coconut-jaggery mixture in the center and fold the edges upwards, pinching to create pleats. Seal the modak securely at the top.4. Fry the modaks: Heat oil in a deep pan on medium heat. Fry the modaks in batches until golden brown and crispy. Drain on paper towels and serve. Chana Dal ModakMaharaj Bhanwar Singh at Rajdhani says there are many different types of modaks that are becoming popular over the years. He explains, "Some have infused the filling with saffron, nuts, or even chocolate, while savory versions are also gaining popularity in certain regions." While they have classic versions like Ukadiche Modak, Coconut Modak, and Dry Fruit Modak, Singh says they have taken the liberty to experiment with unique flavours such as Chocolate Modak, Motichoor Modak, and Chana Dal Modak. While the former and known, the latter is unique because it is familiar in ingredients yet new to many people. Ingredients: For dough:MawaA pinch of saltHot boiling water, as neededOil 2 tsp and more for greasing the mould For filling:Jaggery 1 cupWater 1/2 cupChana dalCardamom powder Method:1. Take chana dal in a pressure cooker and add 2.5 cups of water.2. Pressure cook for 4 whistles, then simmer for 5 minutes.3. Turn off the heat and let the steam escape on its own.4. Open the cooker and set the chana dal aside.5. In a saucepan, heat the jaggery and water until the jaggery melts.6. Strain the mixture and return it to the same pan.7. Add the cooked chana dal to the pan and mix well. Continue cooking until the mixture thickens.8. Add cardamom powder and ghee, and mix well.9. Remove the mixture to a bowl and allow it to cool down.10. Divide the cooled mixture into small balls.11. Prepare the dough by adding 1 tsp of oil to the mawa and mixing it into a soft dough.12. Grease the modak mould lightly.13. Take a small portion of dough and spread it evenly in the mould.14. Add the filling ball into the centre, then cover with more dough.15. Press the mould to shape and remove the modak. Also Read: Mid-day Specials | Ganeshotsav in Pune: Are traditional values still at the core?
07 September,2024 06:26 PM IST | Mumbai | Nascimento Pinto
For most people living in Maharashtra, Ganesh Chaturthi has always been about gorging on modaks, as the festival has always been synonymous with the sweet treat that is known to be Lord Ganesha’s favourite. However, Vijay Raheja and his family in Santacruz in Mumbai have a different tradition because the Rahejas make a delicious sev barfi. He shares, “One of our most cherished offerings to Lord Ganesha is sev barfi, a traditional Sindhi dessert, that has always been the first bhog in our home. This sweet treat, with its rich flavours, holds a special place in our celebrations, and we look forward to making and enjoying it every year.” Every year, Mumbai comes alive starting with Ganesh Chaturthi followed with Ganeshotsav celebrations during this time of the year. The celebrations touch every corner of the city and are extremely grand as they are not only different historic pandals that sprout across the city. Interestingly, even though the festival is popularly celebrated in Maharashtra, friends and family come together to worship Lord Ganesha for 11 days in other parts of the country too. This year, the festival starts on September 7 and will go on till September 18 as Mumbaikars get ready, Goans, Himachalis and even Keralites get ready for celebrations and Raheja is only one of them. Sindhi delicacies for GaneshotsavThe beauty of the festival is that even though it is primarily a Hindu festival, it is celebrated by everybody around. With India being such a vast country, the food and cultural traditions also vary and with that, the food and drink made for each festival. While Maharashtrians from the western state make modaks for the festival, Raheja’s sev barfi is a testament to the different sweets that are made beyond the traditional modak by people. Being from the Sindhi community, Ganesh Chaturthi has grown up celebrating the festival in Mumbai. He shares, “It is a celebration that is deeply rooted in our cherished childhood memories. Growing up, the highlight of the festival was always the food. From meticulously planning the sweets to planning each meal and snack, every dish was made with love and attention to detail.” Apart from using eco-friendly materials, the celebrations at the Raheja home have always been marked by a personal touch including every dish made at home, reflecting their rich traditions. Beyond the modak, the family that also runs ‘Spicy Sindhi’, their family-run home chef enterprise, says they also make several other traditional savoury dishes. “Our festive spread includes a variety of traditional Sindhi dishes that bring comfort and joy to our gatherings. We prepare dal pakwan, a crispy and savoury delight, along with the flavourful Sindhi curry-rice and nutritious sai bhaaji. These dishes not only honour our heritage but also add a touch of home to every celebration.” As an extension of the festivities, they have also included all these dishes on their menu. Also Read: From oats nachani modak to avocado kheer: Make the unique healthy sweets this Ganeshotsav Himachali food for GaneshotsavGrowing up in Himachal Pradesh, chef Arun Kumar at Araiya Palampur, has celebrated Ganesh Chaturthi uniquely, and he has understood it on a much closer level after he became a chef as it is deeply rooted in culture and tradition. Kumar says even though it may not be as widely observed in the state, as in some other parts of India, the festival is usually observed in a more localised and traditional manner, reflecting the region's unique customs.” While people set up eco-friendly Lord Ganesha’s idols in their homes and temples and decorate their houses, they also come together as a community and even host cultural activities. They also make offerings with fruits, flowers and other kinds of food. He says, “The preparation of food during Ganesh Chaturthi involves a ritualistic approach, where every dish is made with meticulous attention to detail. For instance, steaming Patande reflects the purity and simplicity often sought in festive offerings. The act of cooking itself becomes a form of worship, with each dish prepared as a symbol of devotion and respect. For a sacred offering to lord Shree Ganesha, it is paired with toasted poppy seeds, jaggery, and cream.” While the modak is made and the patande is a special offering, many other sweet dishes are made for the festival. He shares, “We also make Gur ki Gajjak, a type of brittle made from jaggery and sesame seeds; kheer, which is an amaranth millet pudding cooked with milk, sugar, and flavoured with cardamom and garnished with nuts and dried fruits. It is a popular dessert during many festivals, including Ganesh Chaturthi. We also make other kinds of ladoos from gram flour or wheat flour. Last but not least, we also make panjeeri, a sweet made from whole wheat flour, ghee, sugar, and nuts. It's nutritious and has a slightly grainy texture.” Just like Raheja, Kumar also makes several savoury dishes such as Poori and Aloo ki Sabzi, Channa Dal Tikki, Khichdi and Kachori too. Celebrating Ganeshotsav in Maharashtra and Goa Closer home in Mumbai, Maharashtra and the neighbours, beyond the classic Maharashtrian delicacy of modaks, chef Ruffy Shaikh, senior sous chef, ITC Grand Central in Parel, there are quite a few different dishes that are made for the festival. He explains, "In Maharashtra, we also make puran poli, which is a traditional chapati filled with jaggery and chana dal-based sweet lentil filling. It is another popular dish during Ganesh Chaturthi, which is typically served with ghee." On the other hand, Hindus in Kerala who worship Lord Ganesha also make Paal Payasam. He explains, “It is prepared using rice, milk, and sugar and cooked gently to a creamy texture. Cardamom adds flavour to the dish, and roasted cashews and raisins are frequently added as a garnish. Paal Payasam, especially in Kerala, is a unique occasion in many South Indian homes during Ganesh Chaturthi. This dish represents the nurturing properties of milk.” With such proximity to Goa, he says Hindus in Goa also make patoli. "It is made by spreading rice flour batter over turmeric leaves, stuffing them with grated coconut and jaggery, and then steam-baking them. The meal has a distinct scent that comes from the turmeric leaves. It is customarily made for Ganesh Chaturthi and represents purity and devotion. Turmeric leaves are said to be lucky,” he adds. Apart from the modak and patoli, there is a lot more to the way Goans celebrate Ganesh Chaturthi. Also Read: From chocolate modak to shrikhand tart, here are innovative recipes to try this festive seasonA spokesperson with Goa Tourism, says during Ganesh Chaturthi the markets are abuzz with vibrant stalls selling intricately crafted Ganesha idols, colourful makhars, and an assortment of traditional Chaturthi snacks, filling the air with an atmosphere of festivity and devotion. The festival is also an integral part of Goa’s cultural heritage and serves as a unifying force for family reunions and social gatherings. While the modak makes an appearance among the sweet treats, the spokesperson explains, “We also make a sweet called Nevri, which is a deep-fried pastry stuffed with a sweet filling of semolina, coconut, and jaggery. We also make Shankarpali, which is a crispy, diamond-shaped biscuit made from flour and sugar, often enjoyed during the festival. Last but not the least is Payas, another creamy dessert made from rice, coconut milk, and sugar, which rounds out the selection with its rich, comforting flavour.” It is not only the sweet dishes but also the savoury dishes that play a significant role in the festivities. “The savoury dishes include Khatkhatem, a mixed vegetable stew simmered with coconut and spices, offering a hearty and tangy contrast to the sweets. Moong Gathi is another dish made with sprouted moong beans, flavoured with coconut and spices, and provides a nutritious and flavourful option. These dishes not only complement the sweets but also reflect the diversity of Goan culinary traditions.” In the process, the tourism board highlights how these dishes hold deep cultural significance, symbolising prosperity, devotion, and the abundance of nature. While the modak is particularly revered as it is considered Lord Ganesha’s favourite, symbolising his fondness for sweets and the joy he brings, Khatkhatem represents the diversity and richness of Goan agricultural produce. The Moong Gathi reflects the region's emphasis on nutritious and locally sourced ingredients. Even though these are some of the traditional sweets, they have evolved to include modern variations, such as chocolate modaks. However, the essence of these traditional dishes remains rooted in age-old practices, says the spokesperson. “The use of local, seasonal ingredients continues to play a crucial role in preserving these culinary traditions while adapting to contemporary tastes,” they conclude.
06 September,2024 05:00 PM IST | Mumbai | Nascimento PintoAt a time when more Mumbaikars are raving about how Acai is a superfood, more people are soon going to jump on the bandwagon. One that involves indulging in many dishes with the humble sour berry. Interestingly, the Brazilian berry, popularly found in the Amazon forest has the potential to be a gateway into Brazilian cuisine, one that has been absent in the city with maybe only limited menus and restaurants offering authentic dishes. Health benefits of acai Interestingly, Mumbai-based nutritionists say there is more to acai and tapioca than people in the city know. While the latter is familiar, it is probably one of the underrated ingredients in India’s varied cuisines, but acai being called a superfood and shining a spotlight on Brazilian cuisine, this might be the right time to explore both. For starters, Mumbai-based nutritionist Anupama Menon breaks down acai and its popularity. She explains, “Acai is a berry, dark purple in colour and grown widely in South America. Brazil is the largest grower of Acai in the world and this fruit had gained a lot of popularity in recent times due to its health benefits. Acai is juiced, pulped, freeze dried and thus preserved for use and export.” Menon goes on to add, “Acai contains bioactive phytocompounds such as anthocyanins, phenolic acids, proanthocyanidins, and other flavonoids which gives it strong antioxidant properties. But processing methods like high temperatures, salts and sugars could affect the stability of ours bioactive compounds. So, if Acai is being consumed for its ability to fight free radicals, the kind of acai used is very important.” Along with the fact that it also contains healthy fats, fibre, Vitamin A and some protein, she says, all of which are good for health and could prove to be a welcome option to a healthy diet. “It is known to help the digestive and cardiovascular health and boost brain function,” she adds. Stressing on how locally grown fresh products are always better for health as compared to products that are preserved and imported for use, she says acai can be had occasionally but need not be a must in your plan. “Acai could be had as a supplement or could be used in breakfast bowls or smoothies. Its bright colour lends a welcoming dimension to breakfast bowls which could contain a variety of food groups to start off your day,” she adds, but not without caution. “Acai bowls tend to be sweet and that's what you need to be careful about. A sweet breakfast to start off your morning may compromise your insulin sensitivity over a period of time, if had regularly.” Health benefits of tapiocaWhile acai is known for its health benefits, even tapioca is not far behind. Being a tuber, starchy product and high on carbohydrates, she says fresh tapioca is used as a vegetable but is also available as flours and could be used as a thickening agent. She further explains, “It is low on sodium and so a welcome source of carbs for those with high blood pressure. It's gentle on the stomach and hence may not cause digestive trouble for those who are otherwise sensitive to nuts and grains.” However, she warns that tapioca could cause a quick increase in sugar levels due to its high glycolic index and is not a preferable for diabetics and those looking to lose weight. Executive chef Jacklin John at the Tropicool Café in Bandra explains, "The common ingredients in Brazilian cuisine are tapioca, dende, coconut milk and coconut cream in the dishes of the cuisine, along with plantain.” When it comes to acai, their menu has a delicious bowl of Acai sorbet and refreshing Acai Coconut cooler that showcases the flavour of the berry beyond acai bowls. On the other hand the tapioca is present in the Dadinho di Tapioca or Brazilian Tapioca Cheese Bites, Bobo de Camarao na Moranga or Shrimp Stuffed Pumpkin stew, served with farofa that has tapioca sauteed in butter and mixed with dende oil. The menu also has a Frango Com Quiabo or Chicken with Okra Stew, which comes next is equally a treat. The menu has a variety of interesting desserts. The Brigadeiro is a popular Brazilian confectionary and tempting Beijinho, another traditional sweet coconut-based candy. It is no different with the Cajuzinho, a cashew-shaped candy made with peanuts, cashewnuts and sugar, and lastly Manjar Branco, a Brazilian coconut pudding that is served with prune sauce, and coconut shavings.
02 September,2024 05:09 PM IST | Mumbai | Nascimento PintoMagnolia Bakery has opened its second store in Mumbai in Worli, after opening the first one in Bandra in 2023. Since it first opened its doors on Bleecker Street in NYC’s West Village in 1996, the store, popular for its freshly baked goodies and signature banana pudding, has invited patrons with its warm, inviting décor, baked-from-scratch desserts and beautifully decorated cakes and cupcakes. Brought to India by Spago Foods in 2019, the new store in Mumbai’s Worli neighborhood is Magnolia Bakery’s eighth outlet in India. Today, Magnolia Bakery has corporately-owned locations in New York City, Chicago and Los Angeles in the United States, with franchise locations in Dubai, Abu Dhabi, Riyadh, Amman, Doha, Manila, and Istanbul internationally. Zonu Reddy, Partner at Spago Foods, Magnolia Bakery India Franchise, says, “We are thrilled to be opening our second Magnolia Bakery store in Mumbai. Since we first opened in Bangalore five years ago, the response from customers has been gratifying, giving us the confidence to actively and aggressively plan pan-India growth. We are looking forward to catering to a South Mumbai audience since our first store in the city is in Bandra, and to offering our signature range of Magnolia Bakery iconic favourites, as we enter the festive season.” Located in Mumbai’s Worli neighbourhood at Raheja Altimus building, the 1,000 sq. ft space offers guests the chance to enjoy freshly-baked desserts at both indoor and al fresco seating, watch cupcake and cake icers beautifully decorating cakes and cupcakes or sip on freshly-brewed coffee. Where: Altimus, Dr. G.M. Bhosale Marg, Worli Contact number: +91 7718847351Time: 10 am to midnight, from Monday-Sunday.
02 September,2024 01:38 PM IST | Mumbai | mid-day online correspondentAs the Kolis, Mumbai’s fisherfolk community come together today to celebrate Narali Purnima, or Nariyal Purnima, as it is more popularly known, it is going to be a complete feast. They are not only going to come together to sing and dance but also enjoy delicious food. After they decorate their boats and offer coconuts to the sea to pray for a bountiful fishing season, they will enjoy karanjis, their favourite sweet dish for the festival. However, Indian chefs say why only celebrate with a traditional dish when you can also innovate with coconuts, the star ingredient of the festival, in more than one way. Mumbai chefs not only share the classic coconut karanji recipe but also others that include a crème brulee and cream pie, apart from one with bitter gourd. Coconut KaranjiThe highlight of the Koli community's celebrations for Narali Purnima is enjoying coconut karanjis, a half-moon-shaped sweet dish that is enjoy along with other sweet dishes like Naralachi vadi and savoury seafood dishes. Encouraging people to celebrate with the dish, Mumbai-based home chef Anamika Tarkari shares the traditional recipe for all those who love gorging on karanjis not only for Narali Purnima but throughout the year. With the goodness of coconut, jaggery, dry fruits, cardamom, khoya, mawa, it is delicious and a must-have on any day.Ingredients:Coconut, grated 1 noJaggery 50 gmMaida (all-purpose flour) 250 gmMawa (khoya) 100 gmGhee as per requirementDry fruits as per requirementCardamom and nutmeg powder as per requirementMethod:1. Prepare the dough: Mix maida with water to form a dough. Add 1 spoon of ghee and knead for 15-20 minutes. Set aside.2. Prepare the filling: Melt jaggery in a vessel on low heat. Add grated coconut and stir for 5-7 minutes until well combined and slightly dry. Add 1 spoon of ghee, dry fruits, nutmeg, and cardamom powder. Mix well for 2 minutes. Then, add 100g of khoya.3. Assemble the karanji: Roll out a portion of the dough, add the prepared mixture, and seal the edges by bringing them together.4. Fry the karanji: Deep fry the karanji in a heated pan with ghee or oil until golden brown.5. Serve and enjoy: Serve warm and relish the sweet, crispy karanji. Coconut Crème BrûléeGiving a twist with coconut to classic French and Western desserts, Veeraj Shenoy, chief operating officer - F&B, Imagicaaworld Entertainment Ltd., Malpani Group, says you can not only make a Coconut Creme Brulee but also a Coconut Cream Pie not only for Narali Purnima but any time throughout the year. In fact, he even shares a dairy-free version for the brulee, using coconut milk instead of cream.Ingredients:Full-fat coconut milk 2 cupsSugar (plus extra for caramelising) 1/2 cupCorn-starch 1/4 cupCoconut sugar (optional, for extra flavour) 1/4 cupVanilla extract 1 tspMethod:1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Place 4 ramekins in a baking dish.2. In a medium saucepan, whisk together the coconut milk, sugar, corn-starch, and coconut sugar (if using).3. Heat the mixture over medium heat, whisking constantly, until it thickens (about 5-7 minutes).4. Remove from heat and stir in the vanilla extract.5. Divide the mixture evenly among the ramekins.6. Bake for 30-35 minutes, or until set but still slightly jiggly in the centre.7. Let cool to room temperature, then refrigerate for at least 2 hours.8. Before serving, sprinkle a thin layer of sugar on top of each crème brûlée and use a kitchen torch to caramelise the sugar until golden and crispy.Coconut Cream PieIngredients:For the crust:Graham cracker crumbs 1 1/2 cupsGranulated sugar 1/4 cupUnsalted butter, melted 1/2 cupFor the filling:Coconut milk 1 can (400 ml) Whole milk 1 cupGranulated sugar 3/4 cupCorn-starch 1/2 cupSalt 1/4 tspEgg yolks, large 4 nosShredded coconut, toasted 1 cupVanilla extract 1 tsp For the topping:Heavy cream 1 cupPowdered sugar 2 tbspShredded coconut for garnishMethod:1. Prepare the crust: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom and sides of a pie dish. Bake for 10 minutes and let cool.2. Prepare the filling: In a saucepan, combine coconut milk, whole milk, sugar, corn-starch, and salt. Cook over medium heat, whisking constantly until mixture thickens.3. Whisk a small amount of the hot mixture into egg yolks, then whisk egg yolks back into the saucepan. Cook for an additional 2-3 minutes.4. Stir in toasted coconut and vanilla extract.5. Pour filling into the prepared crust and smooth the top. Chill for at least 4 hours.6. Prepare the topping: Whip heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie.7. Garnish with additional shredded coconut and serve. Bitter Gourd in Coconut MilkIf you want to elevate your bitter gourd, then Anshul Dhyani, executive chef at ITC Grand Central says you can simply add coconut to it by making a Bitter Gourd in Coconut Milk. He explains, "This recipe transforms the humble bitter gourd into a dish of exquisite balance as it combines the earthy bitterness with the creamy richness of coconut milk, creating flavours that surprise the palate." Apart from that, he says bittergourd has proven health benefits with cleansing of the digestive system; coconut milk mixed with the bitter gourd will act as remedy for curing of digestive track with any bacterial infection." Ingredients: Bitter gourd 1 noGhee 1 tbspBrown mustard seeds 1 tbsp Urad dal 1 tbspTurmeric powder 1/2 tbspCumin powder 1/2 tbspCoconut milk 1/2 cupWater 1/2 cupRock salt as per requirement to taste Curry leaves 6 to 8 nosMethod:1. Cut the bitter gourd in two halves and de-seed.2. Cut the bitter gourd in thin slices.3. Blanch the sliced bitter gourd in boiling salt water for 3-4 minutes and drain the water.4. Heat ghee in a heavy-bottomed pot.5. Add brown mustard seeds and urad dal6. When the mustard seeds crackle, add bitter gourd, turmeric powder, cumin powder and salt.7. Saute the mixture.8. Gently pour the coconut milk and water mixture into the mixture.9. Add crushed curry leaves and simmer.10. Serve hot with rice.
02 September,2024 01:31 PM IST | Mumbai | Nascimento Pinto
Mumbai’s monsoon seems elusive right now even though there are the occasional showers but that doesn’t mean you can’t enjoy the goodness of marshmallows. While the beverages like coffee and tea make for perfect companions during the rain, the soups aren't far behind as everybody wants a steaming bowl of comforting flavours. Over the years, the humble marshmallow has also become a faithful companion but never the star of the dish or meal. The soft, pillowy treats made from sugar, water and gelatin, are perfect for the monsoon, especially when dunked in chocolate but is there more to it? Mumbaikars love their vada pav, samosa pav and bhajiyas and their many steaming variations during the monsoon season but one can agree that marshmallows are becoming irresistible, as they slowly gain popularity in India. Interestingly, Mumbai chef Mozanne Karbhari, who is the sous chef at ITC Grand Central, Mumbai says it has had quite a journey in the country and city. Evolution of marshmallows in India She explains, “In India, marshmallows have gone from being a specialty item to a common element throughout time. They were once mostly found in foreign food stores, but they are now widely accessible in neighbourhood markets and are utilised in a variety of fusion and Indian desserts." Their growing popularity has been boosted by the expanding impact of international culinary trends, especially those from the west. It won't be long before Indians add them to not only Indian sweets and desserts but also savoury items. Even as marshmallows evoke nostalgia because they are connected to sweets from childhood, they are so much more, according to Mumbai chefs like Karbhari. Beyond them being used in hot chocolate, there is a lot more to the fluffy confectionary that makes them a favourite not only in restaurants in Mumbai but also across India. “Marshmallows have a texture and versatility that makes them special,” says the Mumbai-based chef, continuing, “They can be melted, toasted, or used as a topping. They also mix nicely with other ingredients to improve a dish's overall flavour and appearance.” In the process, Karbhari says the role of marshmallows has also evolved making people and chefs look at it beyond a delightful addition to a sweet dish or a warm mug. They can not only be added to waffles and pancakes, she says, but also used as a main ingredient in desserts like s'mores and marshmallow-filled cupcakes, or even utilised in certain inventive fusion recipes where their sweetness compensates savoury flavours. Also Read: Sandwich in a croissant: What is a Croiwich and why is it becoming more popular She adds, “Marshmallows are used in savoury meals like roasted pork with a marshmallow sauce and to produce airy textures in desserts like mousses. They give a whimsical touch to drinks, such as marshmallow-infused syrup for mixed drinks or foamy toppings. The secret is to employ them in unexpected and delightful ways while maintaining a balance of sweetness.” At the five-star property, they make a delicious Marshmallow and Caramel Swirl Cheesecake. Elsewhere in Mumbai, Veeraj Shenoy, chief operating officer of F&B, Imagicaaworld Entertainment Ltd., Malpani Group, says they have been serving marshmallows for quite some time now at Imagicaa and it is not only popular among kids but also adults. The property not only serves s'mores with coffee and desserts but also serves marshmallows with fruits to make it more creative. They host a DIY Roasting Bar for the children with their Tubby's Secret Party with a circus theme. Keeping with the spirit, Shenoy even suggests ideas to have your marshmallow party at home. He explains, "You can easily offer classic, flavoured, and gourmet marshmallows like chocolate-covered or infused with different flavours. Pair them with chocolate chips, sprinkles, crushed cookies, caramel sauce, and flavoured syrups. It can get even better if you grill them so you can use different types of skewers (metal or bamboo) and maybe even different roasting tools or gadgets." Taking it a step further, he says you can add Graham crackers, different types of chocolate bars, and fruit slices for making s’mores or just enjoying with roasted marshmallows as an accompaniment. A party is incomplete without a theme and so you can easily create decor to make a cosy, campfire-themed area with blankets, lanterns, and maybe even a faux fire pit. You can also go the extra mile and make take-home kits so can recreate the fun at home. Grilled Fruit Skewers with Marshmallows Ingredients: Fruits: Pineapple, peeled and cut into chunks 1 no Peaches or nectarines, pitted and cut into wedges 2 nos Strawberries, hulled 1 pint Bananas, sliced into thick rounds 2 nos Apples or pears, cored and cut into chunks (optional) 1-2 nos Regular or flavoured marshmallows 1 bag Skewers: Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before use) Optional glaze (Choose One or More): Honey Cinnamon Glaze: Honey 2 tbsp Ground cinnamon 1 tbsp Maple Vanilla Glaze: Maple syrup 2 tbsp Vanilla extract 1 tsp Brown sugar butter glaze: Melted butter 2 tbsp Brown sugar 2 tbsp Method: 1. Wash and cut the fruit into bite-sized pieces. For apples or pears, consider soaking in a lemon-water solution (1 tablespoon lemon juice in 1 cup water) to prevent browning. 2. If using wooden skewers, soak them in water for 30 minutes to prevent burning. 3. Thread the fruit pieces and marshmallows onto the skewers, alternating between fruit and marshmallows. You can arrange them in any pattern you like. 4. Preheat your grill to medium-high heat (around 375 degrees Fahrenheit or 190 degrees Celsius). 5. If using a grill pan, preheat it over medium-high heat on the stovetop. 6. For honey cinnamon glaze, mix honey and cinnamon in a small bowl. 7. For maple vanilla glaze, combine maple syrup and vanilla extract in a small bowl. 8. For brown sugar butter glaze, mix melted butter and brown sugar in a small bowl. 9. Place the skewers on the grill and cook for about 2-3 minutes on each side, turning until the fruit is slightly charred and the marshmallows are golden brown and gooey. Be careful not to burn the marshmallows. 10. During the last minute of grilling, brush the skewers with your chosen glaze to add extra flavour. 11. Remove the skewers from the grill and let them cool for a minute before serving. Enjoy warm or at room temperature. Marshmallow & Caramel Swirl Cheesecake Ingredients: Graham cracker crumbs 1 1/2 cups Melted butter 1/3 cup Cream cheese 16 oz Sugar 3/4 cup Eggs, large 2 nos Vanilla extract 1 tsp Marshmallows 2 cups Heavy cream 1/2 cup Caramel sauce 1/2 cup Salt a pinch Method: 1. Set the oven temperature to 325°F (163°C). Melt the butter and thoroughly mix the graham cracker crumbs in a medium-sized bowl. Press the mixture into the bottom of a 9-inch springform pan. After ten minutes of baking, remove and allow to cool. 2. Prepare the Cheesecake Filling by combining the sugar and softened cream cheese in a sizable mixing bowl and beating until creamy. One egg at a time, add them and stir thoroughly after each addition. Add the vanilla extract and stir. 3. To make the marshmallow mixture, put the marshmallows and heavy cream in a small saucepan over low heat. Stir regularly until the marshmallows melt fully and become smooth. Let cool a little. 4. Take care not to overmix as you gently fold the marshmallow mixture into the cream cheese filling. Over the crust that has cooled, spread half of the cheesecake filling. Swirl the filling with a knife after drizzling half of the caramel sauce over it. Proceed with the leftover caramel sauce and cheesecake filling. 5. The cheesecake should be baked for 45 to 50 minutes, or until the borders are gently browned and the centre is set. After turning off the oven, let the cheesecake inside for an hour with the door slightly open. 6. Place the cheesecake in the refrigerator for four hours or overnight. Garnish with extra marshmallows and a thin coat of caramel sauce just before serving. Also Read: Eat healthy this monsoon: Discover delicious air-fried snack recipes Is eating Marshmallows healthy? While these dishes looked loaded with goodness and sweetness, many people who are health conscious may often be hesitant to indulge in these treats. Primarily made from sugar, one may often feel dissuaded from enjoying marshmallows and the different dishes made out of it. So, is it healthy to eat marshmallows? Dr. Monal Velangi, senior dietitian, Dept of Nutrition and Dietetics, K J Somaiya Medical College, Hospital and Research Centre, says marshmallows are a complete sugar-based treat. She explains, "Being full of white sugar, it can’t be categorised as healthy food. White sugar has been shown to have harmful effects in body in latest research. Time and again we know, that extremely high sugar content is not good for health, as its overconsumption may lead to obesity and related non-communicable diseases such as diabetes and heart diseases." Since it doesn't particularly have any health benefits and is purely an indulgence, Velangi says it should be had in moderation. Being popular among kids and adults during festivities, get-togethers and parties. She further explains, "Marshmallows have sugar, which has this addictive craving property, it is easy to develop a liking and addiction to marshmallows and thus difficult to stop at one." Due to high sugar content, the Mumbai-based dietitian says people with health concerns should avoid it completely. In the case of healthy people, it is best to not eat it to prevent diseases. She adds, "The only place it may help, is if a person is hypoglycemic (low blood sugar), a single piece may shoot the blood glucose up. However, it is not a recommended food to go for as there are other better options." Additionally, she says people who do not consume sugar or are advised not to consume gelatin, should definitely not consume marshmallows.
31 August,2024 09:21 PM IST | Mumbai | Nascimento PintoJanmashtami is a joyous celebration of Lord Krishna's birth and is celebrated across many parts of India. Many devotees observe a fast on this auspicious day. This spiritual practice is believed to purify the body and mind, bringing devotees closer to the divine. The food consumed during the fast is simple and rooted in tradition. This year, Janmashtami is being celebrated on August 27. If you’re looking to make something easy and delicious to elevate your fasting feast, these are some recipes of a few traditional sweets from ‘The Taste of India' podcast on Audible to get you started. Milk Peda Ingredients:Full cream milk 2 litres Sugar 1 cupCardamom 1 tsp Method:1. In a wide saucepan, boil milk on high flame.2. Once the milk boils, reduce the flame to a medium-high. Let it boil until the quantity of milk reduces to half and thickens.3. Keep stirring so that it doesn’t stick to the bottom surface. Also, scrap the cream on the sides of the saucepan and mix it into the milk.4. Cook over medium flame until it is a thick and dry consistency and the milk solid starts leaving the pan.5. Now add sugar and cardamom powder and mix well.6. Cook for another 5 minutes on low to medium heat, stirring occasionally.7. By now, the milk would have thickened. At this point, turn off the flame.8. Take the mixture out on a separate plate and let it cool down.9. Now, grease your palm with ghee and take a small portion of the mix.10. Roll it out a bit and slightly flatten it like a cookie.11. Press it from the centre with your thumb and the Peda is ready. (You can also make some designs as per your choice)12. Prepare the rest of the mix similarly and allow them to rest for 4-5 hours before serving.13. You can refrigerate the milk pedas and eat them within 8 to 10 days. Makhana Kheer Ingredients:Makhana 2 cups Boiled Milk 1 ltr Sugar 1/4 cup Almond, finely chopped 1 tbsp Cashew, finely chopped 1 tbspRaisins 1 tbspCardamom powder 1/2 tsp Ghee 2 tsp Method:1. Heat 1 tsp of ghee in a pan.2. Add chopped almonds and cashews, roasting them until golden brown.3. Once the nuts are golden, add raisins and continue roasting until the raisins become slightly pulpy.4. Turn off the flame, transfer the mixture to a plate, and set aside.5. In the same pan, add another 1 tsp of ghee.6. Add 2 cups of makhana and roast for 2-3 minutes, then set aside.7. Coarsely grind 1 1/2 cups of the roasted makhana in a grinder, and keep the remaining 1/2 cup whole.8. Pour 2 cups of milk into the pan and add the whole roasted makhana.9. Allow it to boil for 5 minutes, then add both the coarsely ground makhana and the whole makhana.10. Continue to cook until done, adding sugar and green cardamom, and cook for another 2-3 minutes.11. Stir in the dry fruits and let it boil for a few more minutes.12. Garnish with additional dry fruits and serve hot or cold. Enjoy! Khoi Laddoo Ingredients:Moa/Khoi lava/Popped rice 100 gmKhoya 350 gm Jaggery 3-4 tbspCardamom powder 1 tsp Roasted sesame seeds 3-4 tbsp Ghee 3-4 tbsp Raisins to garnish Method:1. In a big bowl or plate, add moa, khoya, jaggery, and cardamom powder.2. Now, add sesame seeds and ghee to it and mix everything well.3. Grease your hand with ghee, pinch a small portion and roll it into the shape of a laddoo.4. Follow the same process for the rest of the mixture.5. Once done, garnish with raisins or any nuts of your choice.6. You can serve them immediately or keep them in the refrigerator and consume them within two days.
27 August,2024 12:26 PM IST | Mumbai | mid-day online correspondent
Curd or dahi as it is more popularly known in India is synonymous with the festival of Janmashtami in India, which celebrates the birth of Lord Krishna, who absolutely loved makhan (butter) and curd. It is also the reason why he is fondly called ‘makhan chor’. While dahi is most often eaten in different forms, it’s also used to make different kinds of dishes that go beyond raitas, kadhi (curry) and even curd rice. Yes, most people enjoy it throughout the year, relishing different delicacies from around the country but on Janmashtami, it is definitely a must, and chefs believe it too. Every year, Indians around the world celebrate Janmashtami during this time of the year. This year, it falls on September 7 just a little over a week before Ganeshotsav. With the festival season already underway, there are going to be different kinds of celebrations but along with all of it, there is going to be a lot of delicious food. While there are traditional dishes that one can enjoy during this time of the year, mid-day.com asked Indian chefs to share recipes for innovative or unique dishes that people can make and enjoy while they celebrate Lord Krishna’s birth. They not only share recipes for dishes to enjoy for breakfast but also lunch and dinner. If you have always wanted to make shrikhand, this is your chance to make a special breakfast for your family and friends, that is apart from some mouthwatering tikkis and kebabs for the day, say chefs. Sweet Potato and Beetroot Tikki with Yoghurt MousseWhy enjoy plain curd when you can relish it with chaat? Being one of India’s most loved streetside snacks, the variety in chaat is what makes it more diverse and one can never tire of it. This Janmashtami, chef Jagdish Naidu from Ishaara tells you to take this love to the next level by making a sweet potato and beetroot tikki with yoghurt mousse. He shares, “This is a different version of famous potato tikki chaat in Delhi but with a modern cooking technique and different vegetables.” Ingredients:Chickpea 100 gmOnions, chopped 25 gmGreen chilli 1 noJeera powder 1 tspTurmeric powder 5 gmCilantro 5 gmSalt to taste Sweet Potato and Beetroot TikkiSweet potato 100 gmBeetroot 100 gmRed chilli powder 1 tbspGaram masala 1 tspCoriander powder 1 tbspCumin powder 1 tbspAmchur powder 1 tspGreen chilli 2 gmCilantroSalt to taste Yoghurt MousseYoghurt 70 gmCream 30 gmSugar 40 gmBlack salt 4 gm Spinach PakodaBaby spinach 100 gmBesan 40 gmRice flour 10 gmCorn flour 10 gmSalt to taste Method: For Ragda:1. Boil chickpea with salt and turmeric in a cooker.2. For tempering, add oil in a pan then add cumin, green chilli and onion. Then add all the spice powder. Mix with chickpea and add cilantro. Sweet Potato and Beetroot Tikki1. Boil sweet potato and beetroot separately and later grate it.2. In a pan, add oil and green chillies and sauté it; add grated sweet potato and beetroot, and then add all the spices.3. Let it cool down and give it a flattened tikki shape. Yoghurt Mousse1. Mix all ingredients together and put the mixture in a whipping siphon. Spinach Pakoda1. Make a batter of besan, corn flour and rice flour. Dip in baby spinach and fry in oil. Assembly:1. Place all of them together and enjoy. Activated Charcoal-Infused Dahi Ke KebabIf you love dahi kebabs then there is no better time to enjoy them than Janmashtami and chef Abhijeet Bagwe, who is the executive chef at Novotel Mumbai International Airport in Andheri agrees. The city chef suggests making an elaborate activated charcoal-infused dahi ke kebab to relish for the festival. He explains, “The soft tanginess of yoghurt harmonises seamlessly with the smoky nuances from the charcoal infusion, enriching the overall taste experience. As the kebabs cook, moisture-retaining prowess of yoghurt prevents dryness, ensuring every bite remains succulent and flavourful. Lastly, it serves as a cohesive element, uniting the ingredients to form the distinctive shape and structure of these delectable kebabs.” What better way than to enjoy some delicious kebabs to celebrate the festival with your loved ones? Ingredients:Hung curd (strained yoghurt) 2 cupsBreadcrumbs 1/2 cupActivated charcoal powder (food-grade) 2 tbspGaram masala 1 tspCumin powder 1 tspRed chilli powder 1 tspGinger paste 1 tbspGarlic paste 1 tbspDried apricots, chopped 1/2 cupRaisins (kismis) 1/4 cupWater 1/4 cupSugar (adjust to taste) 2 tbspSalt to tasteChopped coriander leaves for garnishCocktail onionOil for frying Method:1. In a large mixing bowl, combine the hung curd, breadcrumbs, activated charcoal powder, garam masala, cumin powder, red chilli powder, ginger paste, garlic paste, and salt.2. Mix the ingredients well until they form a smooth mixture.3. Divide the mixture into equal portions and shape them into round or oval kebabs.4. Heat oil in a pan for shallow frying.5. Carefully place the kebabs in the hot oil and fry until they are golden brown and crispy on all sides.6. Remove the kebabs from the pan and place them on a paper towel to remove excess oil.7. In a saucepan, combine the dried apricots, raisins, water, and sugar.8. Cook the mixture over medium heat until the apricots and raisins are softened and the mixture has thickened slightly.9. Add cumin powder, red chilli powder, and salt to the mixture. Adjust seasonings according to your taste.10. Continue to cook for a few more minutes until the relish reaches a jam-like consistency.11. Remove from heat and let it cool.12. Garnish the kebabs with relish, cocktail onions and micro-greens. Smoked Hung Curd Whole Wheat PapadiIn Himachal Pradesh, Araiya Palampur is already getting ready to celebrate Janmashtami with diners. It is also why they have suggested that the best way to use curd is to make a smoked hung curd whole wheat papadi chaat. Chef Sumesh Thakur, culinary artisan, global cuisine at the hillside property shares, "This dish is purely dedicated to our traditional celebrations of Janmashtami and the influence of curd on it. We have a very rich history of curd and churning butter because of Lord Krishna’s childhood and his fond memories.” Using local ingredients, they make a delicious version of the papadi chaat, which can also be made in your home for the festival. Ingredients:Whole Wheat Papadi (Indian savoury shortcrust fried pastry)Whole wheat flour 100 gmGhee 40 gmVegetable oil for frying 200 mlCaraway seed 2 gmBlack cumin whole 2 gmWater 50 mlSeasoning to preference Method:1. Melt down the ghee while whole wheat flour is mixed with caraway seeds, black cumin seeds and seasonings preferably.2. Add melted ghee to the dry mixture of whole wheat flour with fingers to incorporate till it makes soft lumps.3. Use moderate hydration to make the dough. Cover the semi-hard dough formation with moist muslin cloth to avoid drying the crust of dough.4. Heat the vegetable oil in a skillet.5. Make a sheet out of the dough to a 4 mm thickness and prick it so as not to get bubbles while frying.6. Cut desired shapes and fry them in oil to get a crisp texture.7. Drain the extra oil with a kitchen paper towel and store after cooling to air-tight glass containers. Hung curd mixWhole curd (6 per cent fat and above, hung) 200 gmMixed nuts (pistachio, Pine nuts, Hazelnuts), chopped 20 gmBlack salt to preferenceBlack pepper, crushed 2 gm Method:1. Put the whole curd in a muslin cloth for eight hours in the refrigerator for complete whey to separate. Store the residue curd at 4 degrees Celsius.2. Add chopped nuts mixture to the curd, mix black salt and crushed black pepper to a cream consistency and keep resting in the refrigerator for 30 minutes. To garnishVirgin Silver Leaves or Fennel Microgreens Assembly:1. Keep the papadi on a plate. With the help of two spoons, a quenelle of hung curd with chopped nuts is placed and garnished generously with silver leaves, topped with fennel microgreens.2. Applewood smoke to the dish which enhances the aroma and eye appeal while serving the dish. ShrikhandShrikhand is a classic and eternal favourite that is hard to miss, especially during Janmashtami. It is a favourite not only in Mumbai but also in the Himalayas, according to Pankaj Singh Tanwar, executive chef at The Westin Resort & Spa Himalayas in Sakalana in Uttarakhand. While it can be eaten plain, it is best relished with some puris and that is certainly ideal for breakfast on the day, but we leave that up to you. Ingredients:Curd 3 cupsCaster sugar 1 cupSaffron petals 5-6 nosMilk 2 tbspCardamom powder 1 tbsp Method: To prepare the hung curd:1. Line a mesh strainer with muslin, cheese cloth or a cotton tea towel. Set it atop a large bowl to allow drainage. Pour the fresh curd into the lined strainer.2. Tie the muslin cloth together and gently press to start the whey dripping. Once the whey is removed completely, hang the curd overnight. Prepare the flavouring:1. Add 1/2 tablespoon warm milk in a small bowl and steep 2 pinches of saffron strands. Stir and set aside.2. In a mortar, crush 4 to 5 green cardamom pods into a powder. Set aside. Preparing the Shrikhand:1. Place the hung curd in a bowl. Add superfine sugar and lightly stir with a spatula or spoon.2. Add the saffron steeped milk and powdered cardamom. Using an electric beater, begin to whip the hung curd until smooth.3. With a spatula, scrape all of the shrikhand into your serving bowls and chill the shrikhand in a refrigerator for at least an hour for the flavours to meld.4. For garnish, use finely chopped pistachio and sprinkle it on top of the shrikhand.5. Serve chilled. Shahi TukdaA festive celebration is often incomplete without a delicious Shahi Tukda. While it doesn't technically use curd, as a by-product, it does use milk to make the dish. That is why chef Amandeep Singh, the executive sous chef at The Westin Mumbai Garden City says one should definitely make Shahi Tukda for the festival. He explains, "This dish with its blend of textures and aromatic flavors, beautifully aligns with the spirit of Janmashtami. Just as Lord Krishna's life was a tapestry of diverse experiences, this dessert weaves together the crunchiness of fried bread and the luxurious sweetness of saffron-infused milk. It's a culinary homage to the divine playfulness of Krishna, making it a fitting treat for this festival that celebrates his birth." Ingredients:Slices of bread 6 nosMilk 1 cupSugar 1 cupGhee (clarified butter) 1/4 cupCashews, chopped 1/4 cupAlmonds, chopped 1/4 cupRaisins 1/4 cupCardamom powder 1/2 tspA pinch of saffron strands (optional)Silver vark (edible silver foil), for garnish (optional) Method:1. Trim the edges of the bread slices and cut them into smaller pieces or quarters.2. Heat ghee in a pan over medium heat. Fry the bread pieces until they turn golden brown and crisp. Remove them from the pan and set them aside on a paper towel to drain excess ghee.3. In the same pan, add cashews, almonds, and raisins. Sauté them until they are golden. Remove and set aside.4. In another pan, bring the milk to a boil. Reduce the heat and add sugar, cardamom powder, and saffron strands (if using). Mix well and let it simmer for a few minutes until the sugar dissolves and the milk thickens slightly.5. Add the fried bread pieces to the milk mixture. Gently mix to ensure the bread is coated with the milk.6. Allow the bread to soak in the milk for about 10-15 minutes, letting it absorb the flavours.7. Serve the Double Ka Meetha warm, garnished with fried nuts and silver vark.
27 August,2024 12:15 PM IST | Mumbai | Nascimento PintoADVERTISEMENT
