Flavoursome Fruity Delights

 

 

 

Summer is here and turning to fresh fruits in various forms, seems the most logical and healthy thing to do.  Go for it, but add a twist. Instead of the usual milk shakes, lassi, smoothies, try fruits in a new avatar. Yes, experiment with fruits in savoury dishes and there’s a lot you can do.

Of course fruits naturally lend themselves to desserts, but one can be imaginative and use fruits to boost savoury dishes, soups, main course and accompaniments, across various cuisines.

Fruits are a flavour booster, yet, to achieve the right balance, is the key. Tropical fruits have always been used liberally in South Asian cuisines and fruits such as apricots, figs, dates, have been an integral part of Middle Eastern and African cuisine.

Our very own Indian cuisine can be enhanced with the use of fruits. Mango, the king of summer fruits, can add zest and flavour to dishes. Mango sasav or Ambyache sasav, a sweet-sour dish, prepared with ripe mangoes, is a favourite among the Maharashtrians and the Konkan belt. Sasav or mustard seeds, curry leaves, coconut, jaggery, are added as tempering to the ripe mango pulp, which is cooked. This is generally enjoyed with steamed rice.

Understanding the texture a fruit imparts, is important, as it can then be used accordingly. Apples, pineapple, pears, for instance, owing to their firmness, are ideal for stuffings in koftas, or in stuffed tomatoes and capsicums. Gravies and curries are yet, another form in which fruits are incorporated to give body to the preparation. For these, Pineapple and jackfruit are preferred.

Amrud ki sabzi or a dry preparation with guavas, is a North Indian delicacy and can be eaten with puris, instead of the usual potatoes. An interesting use of guavas is their addition to a mutton curry, in the form of a smooth paste.

In Kerala, Papaya appams called pappali appams made with rice flour, wheat flour, coconut paste, jaggery, are paired with spicy mutton or chicken curry.

Salads, soups and dips make use of a variety of summer fruits in global cuisines. Grilled watermelon n feta cheese makes for a refreshing salad in summer. A cold soup can be made using pineapple and orange juice, squeezed freshly from fruits. Cucumber, a dash of lime and a pinch of sugar complete this unique delicacy. A curried squash and pear soup is also a good option to cool oneself.

Regular dips and sauces are often pepped up with the addition of a fruit. Fresh mango salsa is a popular accompaniment. Plum sauce, again is a common favourite in meat dishes.

Interestingly, citrus fruits like lemon, lime, orange, are sought after, for flavouring seafood items. Used carefully, these can enhance the appeal of fish, prawn, crabs, squids, mussels and scallops, whereas the whole fruit is often added to a duck salad.

In mains too, a fruit like pomegranate can be cleverly combined with a roast chicken, as the fruit adds its typical juicy flavour and crunchy texture to the dish.

Chargrilled tofu with fresh fruits or Rojak( a fruit salad), with pieces of fried, sweet pineapple, green mango and papaya, rose apples and guava, tossed in a dark sauce.  Sounds exotic? Pan Asian cuisine today stands for fusion and fruits are cleverly combined to balance the sweet, tangy and savoury flavours in dishes.

Pears, pineapples, pair well in pork dishes, complimenting the texture and flavour of the meat, while peaches are the perfect complement for chicken. Melon, citrus fruits (orange, grape fruit, sweet lime) and grapes are other commonly used fruits.

So, irrespective of the cuisine, one can give a dish, a ‘fruity’ twist, by making use of the right fruit, in the right form. Innovation is all that it takes.

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Healthy Alternatives

With lifestyle changes, people getting more health-conscious. Whoever said millets were a poor man’s grains, needs to think again. The good ol’ coarse grains or millets are now back in kitchens in most homes.

Millets include jowar (great millet), ragi (finger millet), korra (foxtail millet), arke (kodo millet) and sama (little millet) are available in the form of  grains and flour forms in supermarkets. Millets may look coarse and unappealing, but are packed with nutrients and health benefits and are versatile too. Apart from nutritional benefits, now technology has made it possible to process these millets which was not possible earlier.

People are thus celebrating local produce and turning to their backyards to see what is available or even forgotten. They have taken it upon themselves to revive traditional ingredients like ancient grains and millets and reacquaint guests with these.

The changing lifestyle patterns of consumers, who are keen on staying fit is the key reason for these grains to have made a comeback. Almost all of these “pack a punch” when it comes to a nutritive chart, as these are much superior to wheat or rice, which has been the staple.

The choices today are infinite – buckwheat, quinoa, bulgur wheat, barley, nachni or ragi, rajgira, bajra.  These can be incorporated in a myriad exciting ways, along with other ingredients, into one’s diet, to inculcate variety.

Nachni or Ragi has always been around for the longest time, but, this millet has suddenly acquired a new status in health-conscious India. A great source of calcium, magnesium, iron, protein and fibre, this finger millet is now in demand. Ragi, which is usually difficult to digest, should be soaked, sprouted and dried, prior to milling into atta, to improve its nutrient absorption.

From ragi upma to ragi rotis and even cookies and halwa, this multipurpose millet is being used in varied dishes, both sweet and savoury. Ragi dosa, dumplings, pancakes and porridge are other dishes, one can prepare with ragi.

One of the oldest millets and perhaps the cheapest, bajra  or pearl millet, is completely gluten free and thus beneficial to those suffering from celiac disease. Thalipeeth, bhakri and theplas are not all that you can make with this millet. Dhoklas, chaklis, upma, khichu and even ladoos are what this millet can be used for. Traditionally, Kambu Sadam or bajra cooked like rice, was consumed with raw onions and green chillies in every home in Tamil Nadu. Thus, people have also taken to bajra once again, but in several new avatars.

Buckwheat or kuttu too is preferred by many, owing to the health benefits it endows. A pseudo grain, known for its nutty flavour, it lends itself to several dishes across cuisines. Buckwheat flour is mixed with wheat flour to make Japanese soba noodles. Being gluten free, it is used for pancakes, crepes, rotis, cookies and even mixed with other flours and millets to alter the texture.

Millets can be used on their own in dishes as well as added to other ingredients. Add a small amount of millets to idli or dosa batter or a roti dough.  One can also use millets along with oats, whole wheat and jaggery to make cookies and ladoos, as well as add sprouted millets in salads.

And it is not only in the grain form that millets are being used. Flours of these millets too are being incorporated into the daily diets. Beige coloured Sorghum flour, for example, considered to be “sweet,” softly textured and mildly flavoured, low in glycaemic index, high in fibre, gluten free is now a popular ingredient easily available.

Ironically, once upon a time, an Indian kitchen included a single canister of flour. Today, supermarkets stock myriad options, reflecting increased consumer demand for diversity and thus various flours make way into the kitchens. Each kind of flour has a different nutrition profile and cooking or baking qualities and thus, blending these grains and flours is important as it tones down flavour profiles, yet providing the nutritional benefits.

With evolved palates and matured taste buds, guests in Hotels maybe seeking the exotic, but are also ready to allow chefs to let loose their creative side and churn out dishes that they term unusual or exciting.

There is no smoke without fire

Smoking food can unlock a world of new flavours. Not surprising therefore, many  are turning to this technique to impart a smoldering flavour to their dishes

The process of smoking imparts a distinct flavour to the dish. It elevates and enhances both the aroma, as well as the flavour.

Smoking is being incorporated to impart aromatic flavours to traditionally prepared dishes. After all, there’s something universally appealing about a whiff of fire in our food. And so, today smoking is not restricted to meats only- but cheese, vegetables, fruits, yogurt, butter and even desserts, are being smoked.

Gone are the days when smoking was perceived and used as a method of preservation only. After having made its way into bars for smoking cocktails to create heady flavours and aromas, it is now a must-have technique in kitchens for chefs.

Indian dishes are often cooked in the tandoor and hence already have a smoky flavour.  However, chefs can still enhance other dishes, using the smoking technique. This can be done with Indian curries and gravies, with a combination of utilizing ingredients like clarified butter, desired aromatic spices and a hot piece of charcoal in a small bowl. The same is then placed inside the cooking vessel and covered to incorporate the desired smoky flavour.

Maas Ke Sooley, prepared in a Rajasthani style, with cinnamon stick, being used to impart flavour to the Kababs and Dum ka Murgh -Mughlai Style Chicken Gravy, where mace is skilfully made use of to give an aromatic smoke to the finished product, are some typical examples.

Meat, dairy and eggs are naturally suited for smoking, but interestingly, vegetables too can be smoked. Broccoli, cauliflower, bell pepper, eggplant, zucchini, are some of the vegetables which can be smoked to perfection. Some chefs are even adding fruits to their repertoire.

It’s not as if smoking is used to enhance the flavours of Indian food alone. Some exciting flavours can be added to international foods too, with smoking. Smoked Chicken Pizzas, Fresh vegetables and smoked sea bass, Honey glazed lamb with smoked yogurt and vegetables, Wood-smoked cauliflower and carrots with pistachio crunch, are some inimitable dishes.

When the surface of the meat is softer, smoke is able to penetrate the meat more deeply and effect a stronger smoky flavour. Thus, sometimes the marinade becomes crucial, even before the meat is smoked.

Flavourful woods like apple wood chips, cedar wood chips, which are the latest cooking trends, lend their taste, aroma, body and texture to the food that are cooked together.

It is recommended that the wood chips being used for smoking food, should be soaked for about 30-40 minutes and drip-dried before being added to the fire.

The smoke generated by hot smoking has a different flavour than the one generated by cold smoking, even though both are used by chefs.  Cold smoking, flavours the food without actually cooking it. Smoked Salmon and Bacon are typical meats that are cold smoked.

Smoke adds a dimension of flavour all its own, something sweet and rich, but also pungent, which is being maximized in innovative desserts.

Some prefer using an open flame to smoke while others rely on the blowtorch or charcoal.  Instead of smoking the whole dessert, one can try smoking one component of the dessert. Smoked vanilla ice cream made with muscavado sugar is a unique dessert, where, smoke acts as an incredible flavour enhancer. Smoked coconut cheesecake, is another example, where the coconut is first smoked. Fruits are a hugely popular choice when it comes to smoking.

Smoking is clearly witnessing a resurgence in kitchens. The textured feel of smoke works on all senses of the diners. It is beautiful to see, vivacious to taste, raw and rustic in smell and the texture feels incredible in the mouth.

Breakfast with Whole Grains

 

 

Breakfast is the most important meal of the day, so make it count with nutritious whole grain dishes, both sweet and savoury

Breakfast is absolutely necessary to replenish one’s supply of energy and other nutrients to jump start metabolism. It is thus important to pick healthy foods that keep one energized throughout the day and whole grains, are definitely the best choice. Thus, it’s good to get a few servings of these daily at breakfast.

Whether one craves pancakes, oatmeal, bread, dosas or upma, for breakfast, one can have delicious and healthy options brimming with whole grains like quinoa, barley, millet, buckwheat, in some form or the other.

Owing to the array of nutritional benefits that wholegrains impart, coupled with the lifestyle changes people are undergoing, whole grains are back in several household and hotel kitchens. A tasteless bowl of steaming mush made with oatmeal or Muesli with nuts and fruits, are not the only porridge or cereal options. The choices today are infinite – buckwheat, quinoa, bulgur wheat, barley, nachni or ragi, rajgira, bajra.  These can be incorporated in a myriad exciting ways, along with other ingredients, into one’s breakfast to inculcate variety.

Whole grains retain the bran and hence are rich in protein and fibers. Because they digest slowly, one ends up feeling fuller longer and retain their energy levels. Also, if you’ve started the day on a healthy note you end up feeling upbeat and fitter. Whole grains are very easy to work with.

 

One merely needs to use one’s imagination when combining whole-grains with other flavourful ingredients to rustle up an interesting breakfast item. These need not be consumed in the grain form alone, flours made from whole grains are a simple way to make use of these. Wholegrains can add interesting textures to dishes.

Combining these with milk, yoghurt or water, either by boiling, roasting, poaching, stewing whole grains, makes them easily digestible.

Even if one is keen on a western breakfast with toast, eggs, pancakes, cereal et al, healthy whole grains lend themselves to these. Multigrain bread, quinoa in omelettes, barley cereal with low fat milk or yogurt, buckwheat crepes, cooked millet porridge, ground millet muffins. There is something for every palate.

Balance of ingredients is critical when using whole grains with other ingredients. Also, a little bit of planning ahead is important, as some whole wheat grains are coarse and need a fair bit of soaking in water to help them fluff up.

So versatile are these wholegrains that one need not merely have them in cereals or in pancakes and crepes. Closer home, as Indians prefer Dosas, upma, idlis, theplas and parathas, for breakfast, whole grains like ragi, bajra, kuttu, barley, can be added to these too.

Again, couscous, barley, buckwheat, quinoa, can be incorporated interestingly into Indian breakfast items too.

Similarly, buckwheat (not from wheat) is a pseudo grain that is hugely popular, as it is gluten free and is being used to make parathas for breakfast, apart from the usual crepes. Oats too make for a delicious savoury upma with vegetables, apart from being cooked with milk as porridge. Oats can also be mixed with besan (gramflour) to make a healthy chilla with vegetables, or even used to roll a ragi patty or tikki for breakfast, before being shallow fried.

But wholegrains need not always be exotic. Eating local wholegrains is equally beneficial. A great source of calcium, magnesium, iron, protein and fibre, the finger millet,  or ragi is now in  great demand. Keppa or ragi roti, has made a comeback in South Indian homes and is being combined with methi or fenugreek for additional benefits. Koozh, a ragi-based porridge with a buttermilk base in Chennai is also preferred. Many opt for a ragi idli, where ragi is combined with rawa and urad dal

 

Bajra or jowar Khichu, is another breakfast staple of Gujarat, where bajra or jowar flour is combined with other whole grain flours, yogurt and spices to make an upma-like dish. Thalipeeth, the savoury multi grain pancake of Maharashtra too uses bajra and is perfect to kick-start one’s day. Bajra roti and lahsun or garlic chutney is a breakfast enjoyed by our ancestors, which is making a comeback again.

 

 

Crepes, Muffins and granola bars are not the only options to pander one’s sweet cravings at breakfast. Ragi halwa, Nachni satva or a popular porridge in Maharashtra, sweet pancakes made with multigrain flours like ragi and jowar, are equally great options. To enhance the sweetness quotient, one may even drizzle these with maple syrup or even jaggery or honey.

So be it scrambled eggs with whole wheat grains paired with an oatmeal toast or a ragi upma, almost any dish can be made healthier by substituting regular flour for a whole-grain variety. With a little effort, this can set the tone for the day.

 

Tea for two?

 

Afternoon Tea is all about indulgence. Sipping fine tea from a bone china cup with delectable treats served on a tiered stand, simply adds to the charm.

It’s not as if, one cannot drink the same cup of tea at home, with some ordinary biscuits or a slice of cake. But there is something glitzy about sipping it in elegant surroundings replete with a piano playing in the background, divinely decadent tea selection and salmon or crust less cucumber finger sandwiches, lemon cake, scones with jam and clotted cream, laid out on a table covered with a crisp white table cloth.

While this may seem straight out of an Enid Blyton storybook, hotels and tea rooms across India, are making Afternoon Tea fashionable all over again, albeit sometimes with a twist, to suit the Indian palate

Tea has always had a lasting place in the British culture. But it was Anna, Duchess of Bedford, who created the tradition of afternoon tea in England, as she would get hungry in the long hours between breakfast and dinner. She began asking her servants to sneak in a pot of tea with some bread stuff, to ward away her hunger. Eventually, this became a daily ritual and she shared this custom with her friends. Afternoon tea soon became popular among the aristocratic class.

In India, while this custom of Afternoon Tea was somewhat retained and followed only in Eastern India, it is now being revived in other cities too. Although people are busy, Hotels and Tea rooms, are encouraging tea lovers to fuss around their evening cup and step out and take a tea break.

Afternoon tea offers guests an opportunity to reconnect over light-hearted conversations and brings respite from an otherwise hectic day at work.

Pure Assam, Darjeeling and Nilgiri, may be the teas of aficionados, but there are Infused Teas, Earl Gray, English Breakfast, Lemon, Indian Masala, Herbal Teas, Chamomile et al, catering to all palates.

Cutting chai, meri apni cutting and kadak masala chai, are offerings that provide the quintessential Indian Chai experience. Right from Sulaimani chai to Mumbai Masala Chai and the classic Portuguese Cha to the Parsi Choi, infused with mint leaves and lemongrass, with fresh ginger and cardamom, everything is served.

Teas maybe the mainstay at an Afternoon Tea, but Hotels encourage guests to embark upon a culinary journey with delicacies, which are served alongside the selection of fine teas. That enhances the tea drinking experience, apart from satiating hunger during early evening.

While some hotels prefer to stick to the quintessential English teatime pastries and savouries, others want to do away with predictable fare and offer creative interpretations. Scones, pastries, Lemon meringue, blueberry cupcakes, sandwiches, apart from local classics like Vad pav, Chaan Jor garam and kanda bhajiya are on offer.

Five star hotels are not the only place, one can relish an elaborate afternoon tea. Tea rooms, both swanky and modest, have sprung up in several cities and are hosting popular Afternoon Teas.

With Afternoon Tea enjoying a resurgence in India, one no longer needs to wait for a visit to the Ritz or Savoy, to recreate the nostalgia of childhood story books.

Cross Country Ingredients

 

 

 

Ingredients may be abundant in a region, but are often used in cuisines across several countries

Lemon grass chicken, Steamed fish with tamarind sauce and Thai basil eggplant, are the quintessential Thai dishes we are familiar with. Thai cuisine is synonymous with strong spicy and aromatic components. Yet, while one may associate basil, tamarind, lemon grass and coconut only with this cuisine, interestingly, these versatile ingredients lend themselves effortlessly to several other cuisines across the globe.

The French call it, basil herbe royal. Basil, a fragrant herb finds itself in every chef’s kitchen as it enhances a multitude of cuisines. The flavours range from mild and floral to spicy and complex from different varieties and are used across cuisines.

The aromatic Thai Basil, part of the mint family with the distinguishing flavours of licorice, anise and clove, is fairly commonplace. The herb is popular in South East Asian cuisines and is generally incorporated fresh, in dishes. Thai basil is equally flavourful when eaten raw and added to salads.

Vegetarian pot stickers are dumplings with tofu and shiitake mushrooms, tossed with galangal, coriander root, green curry, coconut milk, then steamed and pan-seared, boast of the subtle flavours of Thai basil.

But there is more to basil. The slightly sweetish basil is a part of Italian cuisine. Whether it is pesto from the Ligurian region or a Pizza from Naples, or a Tomato and basil soup, the addition of the basil leaf is a must.

Again, the bold and balanced flavours of Mediterranean cuisines are characterised by herbs such as basil. The understated, fresh aroma of basil with its intense, but light taste, is the perfect ingredient for a Tomato Dandelion Salad.

Tamarind is a popular fruit which is used in cuisines all over the world. The fruit pulp is used in drinks, snacks, sorbets and most notably, Worcestershire sauce. In Thai cooking, tamarind is used in a variety of dishes including Pad Thai.

No Indian snacks are complete without the sweet and tangy tamarind or imli chutney. Used a souring agent in Indian cuisine, tamarind is extensively a part of dals, sambhar, curries too. Some chefs even use tamarind as a marinade, as besides adding flavour, tamarind helps to tenderize the meat.

And of course tamarind is a popular choice, as a base for many a tangy-sweet refreshing drink, apart from the Thai Nam Makham.

Globally, tamarind is often made use of as an ingredient in a salad dressing. With a dash of lemon juice, brown sugar and olive oil, this can prove to be a great dressing for strongly flavoured greens with apples and cashews. Chicken wings with tamarind mango glaze is another favourite.  And of course no one goes through summer in Mexico, without sipping the refreshing Aguas Frescas.

The coastal cities in India may be using coconut in various forms daily in their cooking in curries, chutney and desserts, but certain global cuisines make use of it also.

Thai food, Sri Lankan and Caribbean cuisine, are replete with coconut. Scraped coconut makes its way into several Sri Lankan curries amidst an array of flavours that the cuisine boasts of. Mallum is made from shredded leaves (kale, mustard greens, cabbage, or others) with scraped coconut, lime juice, onion, chili, and fish. Apart from that, a coconut roti with sauce is a popular dish in Sri Lanka. And of course several Sri Lankan sweets are made with desiccated coconut.

Coconut milk is widely used in Caribbean cuisine to add volume, creamy texture and flavour to a dish. Coconut is often married with curry and such a coconut curry, served with lobster, fish or chicken are spicy and sweet is common.  From rice or Johnny cakes subtly laced with coconut milk to super sweet coco brut candy, Belizean, Creole and Garifuna cuisine often incorporates this tropical mainstay. Muffin sized coconut tarts, empanada style ‘crusts’ stuffed with shredded coconut and creamy pies, are other typical desserts made with coconut.

Coconut milk is used as a base for many Thai curries as the rich flavour cuts through the spices.  No Thai meal is complete without the classic Thai soup with coconut milk, galangal and kaffir lime. Equally important in this cuisine is the Green, red or yellow curry, abounding in coconut milk and served with steamed rice.

Bird’s eye chilli and ginger are other such ingredients which foray into kitchens across the world, to enhance the flavours of food.