Category Archives: Food

Papad in the Microwave rocks

Lately, I tried out a few things in the Microwave, following my attempt to make chips. Turns out Chapatti doesn’t really work, but papad does! In my case I tried out 40 secs of microwaving for a single papad. If you stack them it doesn’t work so well, unfortunately.

Now, I can enjoy some great tasting papad with no burns and no hassle.

Organic Food in Delhi

Another useful bit of info that I wanted out of my mailbox and into the world. Thanks to Anna da Costa for compiling this.

Stores:

  1. Matri Service Store, Gate No 8, Aurobindo Ashram, near Hauz Khas
  2. Fab India
  3. Altitude Store – have a range of products both through online delivery and also have two stores in Delhi: http://thealtitudestore.com/how_to_order.html
  4. Best – Malviya Nagar main market
  5. Le Marche – DLF mall saket
  6. Malik Stores – Defence Colony,
  7. Navdanya – Hauz Khas
  8. Dubdengreen – In Shahpur Jat and online

Delivery/Services:

  1. I Say Organic: starting sales of affordable organic
    vegetables on March 15, but are getting a trial shipment from our farmer
    groups on March 3 that will be sent out to people keen to sample the
    products. Let me know if you (or anyone else on this group) are
    interested and I’ll add them to the list. More information on what we’re
    doing and product offerings is in this newsletter. http://eepurl.com/joemj.
  2. Ehsaas Organics: http://ehsaasorganic.com/
  3. My friend who grows organic produce
    offer 1 box a week with greens:  Kale, Swiss Chard, and whatever is
    coming up each week.  If you are interested give me a call. 9958170584.
    Soorya
  4. Altitude store (above)
  5.  Dubdengreen (above)www.organicbounty.com

There was a document along with this mail which I will upload once I get permissions to do so.

Gluten free food in Delhi

Recently I came across some cool info about Gluten Free food in Delhi. Here it is:

*** Marks the ones that were recommended by the most people

Online
Defence Colony
  • *** Defence Bakery – Shop #34
  • There’s a shop in Defence colony market (next to Sagar) that sells gluten free flour.
  • The Taste
  • Malik Brothers
  • Godrej Nature’s Basket: http://www.naturesbasket.co.in/stores.php
Vasant Kunj/Vasant Vihar/MG Road
  • *** Swiss Gourmessa – E-block, VV
  • *** Cafe Amaltas
  • *** Le Marche (Sugar & Sprice) basement in Basant Lok
  • *** Swiss Gourmessa: In Ghittorni on MG Road
  • Big Bazaar has Orgran brand gluten free flour and cake mix
  • Anmolpreet gluten free food products, 1666 A, B-1, Behind Fortis Hospital, Vasant Kunj, http://www.anmolpreetfood.com/
  • Godrej Nature’s Basket: http://www.naturesbasket.co.in/stores.php
Saket Mall
  • *** Le Marche (Sugar & Sprice) stocks gluten-free pasta in several varieties.
Lutyen’s Delhi
  • *** Le Marche (Sugar & Spice) in Khan Market
  • Oberoi Patissierie
  • Opera Bakery in Khan Market
  • The Steakhouse in Jor Bagh has a tie up with GF products.
GK I&II
Custom orders
  • Sanjay Tiwari at 98100-06803. "He creates GF products even has a lovely GF cafe."
  • Soorya Kaur at 99581-70584. "I can make gluten free crackers and breads available."

Courtesy of http://delhiquitecontrary.posterous.com/

Modak

For me, Modaks have always been associated with Ganesh Utsav, the festival of Lord Ganesha. Mom made these for us by the kilo! On my mom’s last evening in Delhi, we decided to make some so I would never be deprived of them!

Filling:

  • 1 cup Coconut powder
  • 2 tbsp. Poppy seeds
  • Dry fruits
    • 2 heaped tbsp. crushed and powdered Almonds
    • 1 tbsp. Raisins
    • 1 tbsp. Charoli or Chiranji
    • 1 tbsp. Pistachio
  • 50g Jaggery ground, to taste

Shell:

  • 1 cup wheat flour
  • 3 tbsp. fine semolina
  • 4 tbsp. oil
  • 10 tbsp. water

For the filling, mix the ingredients listed until the form a nice consistent mix.

2012-03-10 Modak Making 007

For the shell, mix the dough, oil and semolina and add the water gradually as you mix it in.

2012-03-10 Modak Making 0042012-03-10 Modak Making 0052012-03-10 Modak Making 0062012-03-10 Modak Making 009

Next, make small balls of the dough and using a rolling pin, make small round puris. Stuff the mixture into the puris and fold them at the top.

2012-03-10 Modak Making 0102012-03-10 Modak Making 0112012-03-10 Modak Making 0132012-03-10 Modak Making 0142012-03-10 Modak Making 0152012-03-10 Modak Making 0162012-03-10 Modak Making 0172012-03-11 Modak Making 001

Next, fry these in a deep frying pan until they turn golden brown.

2012-03-11 Modak Making 0022012-03-11 Modak Making 0032012-03-11 Modak Making 0042012-03-11 Modak Making 006

Enjoy these delicious and fattening Modaks!

Baked Chips Experiment

With the oven now available, I’d not really done much with it, except to ask our trusty Geeta to bake us a quiche. Geeta tends to dominate the kitchen and appears to frown at and look critically at any experiments I choose to conduct. Today, I decided, I’d just have to experiment and get her to help – or as it turned out, I ended up with the instructions and Geeta managed the execution.

Looking up a few recipes of baked vegetable chips, I settled on two that we’d work on:

Geeta then proceeded to prep the veggies using a peeler and a mandoline. Once prepped, I readied a mixture of the following:

  • Rosemary
  • Thyme
  • Oregano
  • Black Pepper
  • Salt

Mixing them up to taste, we added  a bit of oil to the carrots and turnips and mixed the spices in, coating them evenly.

We skipped pre-heating the oven and plunked it all onto the dish and grill tray, spreading it out evenly, and set the oven to 200 degrees (top & bottom) with a 25 min timer.

The outcome was disheartening. At first the veggies were still raw looking, and after some more heating, they started looking charred. We need to beat a strategic retreat and rethink this. I’m guessing that the charred waste can be powdered and used as fertilizer – they certainly look high in carbon!

This recipe (the part in the tips section) with the use of a Microwave worked reasonably well. The challenge was that our chips were too thin – tasty nevertheless.

Is Tofu dangerous?

Discussing my vegetarian diet with a friend recently the topic of Tofu raised a few flags. I was unaware that there were any health risks associated with eating soybean curd.

Here are articles I found online that seem to discuss this in a balanced fashion:

So, unless more reading turns up something new, Tofu remains a healthy food to consume (2-3 servings per day) as long as one consumes Iron, Calcium and Iodine in adequate quantities. Milk, Eggs and Carrots are good sources for the three. Here are some references that may be useful:

My search query on minerals turned up an interesting read on Paleolithic diet. Here’s an interesting blog post which has a 3 pager on it.

Update [15/02/2012] – response from a friend:

Concerning soy you will find a vast content in the internet. Keep in mind that behind soy there is a large industry (like Monsanto etc.).

http://www.youtube.com/watch?v=2P1CJ7IEt0c

About Monsanto:
http://bestmeal.info/monsanto/facts.shtml

Here some articles etc. I came across:

Soy and environment:

Soy and health:

Baked Rice and Chicken Curry

Maintaining a vegetarian diet, I’m going to table this for a while. There’s no reason you should though!

There were a few minor errors in the recipe: no liquid was listed for the marinade, grammar needed fixing and some of the directions needed correction.

Ingredients:

  • Chicken legs, 5
  • sliced onion, 10 grams
  • sugar, 1/2 tsp.
  • peppercorn, 1/2 tsp.
  • salt, 1/4 tsp. or to taste
  • chopped garlic cloves, 3 cloves
  • yellow curry powder, 2 tsp.
  • oil, 1 tsp.
  • precooked fragrant rice, 2 cups
  • chicken stock cube, 1 cube
  • hot water, 1/4 cup [added]

Method of preparation:

  1. Take chicken legs, clean them and the pat dry them with paper towel
  2. Take a bowl, mix stock cubes, sugar, salt, garlic, 1 tsp. of curry powder in hot water. Coat the chicken legs in this mixture. Keep it for about 1 to 2 hours to marinate
  3. First heat the oven to 190 degrees C. Take a baking pan, put the chicken in it with marinade. Place the baking pan in oven and bake it for about 35 minutes at 190 degrees C
  4. Meanwhile mix the cooked rice with rest of the curry powder and then fry it for about 1 minute in little oil, stirring regularly. Take foil cups and pack the rice in them and then place the cups in oven. Bake for about 10 minutes with the chicken (so chicken bakes for 45 mins in total)
  5. Take a small pan, fry the sliced onion in it until they get brown and keep them aside. Serve chicken and rice by decorating the rice with fried onions

Number of servings – 2