Hearty and Healthy Soups

 

A steaming bowl of soup bursting with flavours, made with varied ingredients, is the ultimate comfort food during monsoons, be it a desi paya shorba, a flavourful Mulligatawny soup or even a Pepper rasam

The options are varied, based on individual preferences and palates. What’s more, soups can be from various cuisines, ranging from Western classics to Pan Asian favourites or even our very own desi shorbas and yes, healthy versions too.A Mexican red lentil soup with lime and pepper or a Spicy Miso soup can be the answer for those seeking a spicy soup.  Of course if soups are to be a substitute for a meal, these must be wholesome and filling as well. For those wanting to tantalize their taste buds, a piquant tamatar ka shorba, can be a great option.

Taste apart, warmth and immunity are key in this season to boost one’s immunity and thus, the right use of ingredients plays an important role. A careful selection of ingredients can up the health quotient of these comforting soups.

Greens, roots, herbs, spices and meat when added, can make a world of difference to the soup in terms of imparting it a healthy twist, which can safeguard one against winter ailments. Dark green leafy vegetables and seasonal vegetables, are a must addition and should be included wherever possible. Ginger and peppercorns as spices, with medicinal properties, too can do wonders. Adding a spoonful of ginger powder or some grated fresh ginger root, to the soup is an ideal way to boost your immunity and reduce inflammation, along with improving circulation and digestion.

Root vegetables, mushrooms and barley with an addition of meat stock makes for a robust and filling soup infused with health benefits. A lemon chickpea and greens soup, too is a good choice for non-vegetarians as it is rich in protein.

Soups help one soothe and relax in an inexplicable way when one is down with cold, cough and fever. The spice quotient should be perfect to give heat, as well as soothe to the throat. It’s about using the right spices like cinnamon sticks, cinnamon (dalchini) powder, nutmeg (jaiphal) powder, ginger, fresh turmeric, white pepper powder and pepper.

Pan Asian soups offer a myriad flavours which are universally appealing. Some soups can be clear, others with noodles, meats and vegetables. Clear chicken soup with light, fluffy dumplings and a deeply savoury, salubrious broth could be the answer, if one is seeking a light but comforting Oriental soup. A Japanese miso soup with udon noodles again is delicious and proves to be a one bowl meal. An egg drop noodle soup immediately gives a burst of flavours and is replete with the requisite proteins too.

Whoever said soups that satisfy you must be western classics or global concoctions only? Pepper Rasam owing to its spice content, is soothing and therefore is a perfect soup for winter. Various mildly-flavoured shorbas from traditional Indian cuisine,  made with vegetables, lentils and beans, are apt for winter. Chef Sinha recommends, Murgh Makkai Shorba, Carrot and Beetroot Shorba, Tamatar ka Shorba, Dal shorba.

Soups may be a meal in themselves, yet, many enjoy eating it with some accompaniments. Garlic bread, soup sticks, crostini are typical choices.

So, seasonal vegetables, meaty mushrooms, tender chicken or lentils. Add what you like to your fragrant soups this season, but make sure it is satisfying and provides you with the requisite nutrients.

 

 

 

Savoury Monsoon Treats in Southern India

Fried and piping hot street food can be extremely comforting during monsoons. Naturally then, an assortment of such snacks tops the list in Southern India, as in rest of India, albeit with minor variations in terms of spices and ingredients

Eating spicy food to perk up your taste buds, is universally the best way to uplift your mood during monsoons when the skies turn grey.  Food lovers in the Southern States of India are no exception. Of course, most of the snacks are Vegetarian made with rice, semolina and lentils, with oodles of green chillies, spices, curry leaves and other vegetables. However, in some places like Kerala, Hyderabad and parts of Chennai, a few non-vegetarian delicacies too are enjoyed during the rainy season.

Who can resist a crisp, bhajji during the rains? Slices of onions, potatoes, or other veggies, finely chopped green chillies, combined and dipped in chickpea batter or besan and deep-fried. These are undoubtedly the numero uno rain food across India and in this part of the country too bhajjis are popular.

Known as pakoras in most parts of India, here these are referred to as bhajjis. The crunch of the veggies, along with the spices and piping hot temperature, is what appeals to the taste buds during a downpour. These are often eaten with sauce or chutneys for that extra zing to the palate.

In Chennai, bhajjis are extremely popular.  Typically, a plate of piping hot bhajjis includes an assortment of molaga (green chilli), raw banana, potato, capsicum, onion and cauliflower bhajjis. Wash these down with filter kaapi and you have a winning combination.

No rainy day in Kerala is complete without the Milagai bhajji. The besan batter includes red chilly powder, turmeric powder, ginger-garlic paste, kasoori methi, asafoetida, baking soda, and salt. The long green chilly peppers are slit and dipped into this batter. Hot bhajjis are served with coconut chutney.

Raw banana being a popular vegetable down South, bhajjis are prepared using this too. In Kerala, the banana fritters take on a new avatar. Here, bananas are sliced and dipped into a batter made of flour, egg, water, a dash of sugar, salt, and then deep fried to make crisp pazhampuris.

The crispy and fluffy goli bajji or Mangalore bhajji is a popular tea time snack in Mangalore. Made with a batter comprising maida, rice flour and sour buttermilk, curry leaves, ginger and green chillies, these are unique as no vegetable is used but the batter is fried in dollops resulting in a soft and pillowy bhajji. It is the sour fermented flavour that lends it a unique taste. In Hyderabad, similar to this is the Punugulu. Chopped onions, coriander and yogurt are mixed into the dosa batter and deep-fried into soft and spongy pakoras or bhajjis.

Close to the bhajji is another deep-fried snack in the South, known as bonda. In this season, mashed potato is covered with gram flour or besan and fried in hot oil to make crisp bondas. These are usually relished with coconut chutney on Marina beach in Chennai and at several hole-in-the-wall eateries off the roads, as evening ‘tiffin’. In some places the potatoes are replaced by yam and raw banana too.

The Mysore version of this bonda is equally a hit. Made of flour, spices and yogurt, this bonda does not contain potatoes.

The aloo bonda in Kerala gets spicier owing to the use of green chillies and pepper. People in Kerala also enjoy the Undan pori or a sweet bonda as a tea time snack. Made with rice flour, wheat flour, ripe bananas, jaggery and cardamom, these are irresistible once you get started.

Medu vada is by far the most popular vada for breakfast or evening snack, in South India, but an assortment of other vadas too are eaten. Made of rice, lentils and or rava, other ingredients are added to the vada batter for variations. Chana dal is added to the batter in Chennai along with onions and it is referred to as dal vadas. In Kerala the vadas are spicier and are made with tur dal and termed as masala vadas.

In Bengaluru, one can enjoy the Maddur vada made from a batter of rice flour, rava and maida. Finely chopped onion, curry leaves and grated coconut are added for flavour and crunch.

Kara Kondakadalai Sundal which means spicy hot chickpeas, is the ubiquitous mouth-watering snack eaten commonly in Tamil Nadu during monsoons. This quick-fix snack is easy to prepare, and fun to eat, as the spices make the taste buds tingle.  Tempered with spices, mustard seeds, raw mangoes and curry leaves, this one is difficult to stop at after a few handfuls. Easily available at road side vendors as well as on beaches, sundal can be made of other lentils like black-eyed beans too other than the popular chickpeas version.

So sip on your filter coffee or a cup of sweet tea, as you bite into the plethora of savoury snacks this monsoons.

Monsoon Mania

 

 

 

Food during the Monsoon season is more about comfort, as one needs to dispel the gloomy and overcast skies and uplift one’s mood. The heavy downpours are the perfect setting for good food, especially, hot and spicy dishes. Hot soups and cups of tea, of course are favoured by all. Known for its heavy rains in the monsoons, Mumbai is just perfect.

 

Fried food is something most of us normally stay away from, but it is irresistible during this season. How can one not munch on bhajiyas or pakoras, along with endless cups of tea when it is pouring?  Or even sabuana vadas or prawns rissois?

 

Bhutta with lots of lime squeezed on it and rock salt, is another monsoon favourite. People are in the mood to indulge, during the rains, as there is nothing better to do. Today, options galore are available for monsoon snacks to accompany varieties of tea, in restaurants as well. In fact, monsoons are being celebrated by foodies. Fries, nachos, sliders, the options are endless.

 

It is not as if pakoras and bhajiyas are the only options. The repertoire has expanded as taste buds have evolved. From arancini to chicken wings and dim sums to baos, one can relish various kinds of hot food.

While most of us enjoy the strong, spicy, masala chai, the health-conscious can opt for a nice cup of ginger, lemon-infused or minty green tea instead. There is so much to choose from nowadays, floral infused teas, included.

Soups are naturally preferred by many when it is raining, sometimes even as a complete meal. A broccoli almond soup, is creamy, but not heavy and the broccoli florets and almond flakes, add an interesting bite, while the sour cream provides a unique flavour dimension. A good choice for vegetarians and unusual too. The Lhaksa, a traditional coconut flavoured broth, with a dash of lemon, is tantalising for the palate and the spices appease the taste buds. Tom Yum is equally irresistible.

 

Nothing can be more comforting than a bowl of soupy noodles in this weather. An array of ramen bowls are on offer nowadays, across restaurants. And if seafood is your calling, relish the hearty, seafood stock, poached oyster meat and somen noodles from Korea, which are a delectable treat and filling too. The simple, Northern Thai khao soi noodles, are equally comforting.

 

A plate of dim sums can be comforting in any season and more so in the monsoons. Steamed sticky rice with water chestnuts, steamed sticky rice with chicken in lotus leaf, are my weakness.

 

We Indians, love our khichdi, anytime and more so, when the rains are lashing the window panes. The masala fada khichdi with kadhi is the ultimate meal this season. Spicy and deeply satisfying, the well-balanced flavours, set it apart. The variety of textures and flavours ensures a roller-coaster ride for the palate. Add an array of vegetables to your khichdi to make it more  healthy or eat a simple one with masoor or moong dal paired with some pickle and papad.

 

Another irresistible treat in this weather is the paella de marisco, a Spanish dish which is fast gaining popularity across India. Cooked in a sea food broth, it comes with some more sea food alongside and is not-to-be-missed.

 

So, in order to feel better, when the sky is overcast over the next few days, sip cups of tea, gorge on hot pakoras and dim sums if you like. Indulge and give in to your monsoon cravings, guilt-free.

 

From Fat to Fit

 

 

Eating fat does not make you fat. Confused? Indeed, fats have been demonised since times immemorial but truth be told, some fats are essential and indeed ‘good’ for u

One is constantly warned about staying away from fats. In fact, all of us feel guilty about eating fats, but in reality, all fats are not bad. Or at least not so, when eaten in moderation. While most fats wreak havoc with one’s health, some good fats help in cardio vascular health and at times weight loss too, by accelerating metabolism. Others when combined with protein-rich foods yield benefits. Healthy or ‘good’ fats are thus essential to help us manage our moods, stay alert and bright, fight fatigue and even control our weight.

A small amount of fat is invariably an integral part of our daily diets in some form or the other and ought to be. Fat is after all a source of essential fatty acids such as omega-3 – ‘essential’ because the body cannot generate these.

Good fats include sources that are not heavily processed or hydrogenated. They include cold pressed oils, single filtered oils, homemade ghee, fresh milk cream, nuts, seeds, olives, avocados and egg yolks. Yes, egg yolks are good for brain health. 3-4 servings of these can be included per day in one’s diet.

While including fats in our daily meals is important, as part of a healthy diet, we should try to cut down on foods and drinks high in saturated fats and trans fats and replace them with unsaturated fats, wherever possible. One must choose one’s fats carefully.

Several foods are replete with saturated fats. Both sweet and savoury foods contain these. Generally, saturated fats come from animal sources, including meat and dairy products, as well as some plant foods such as palm oil.

Unsaturated fats on the contrary, emanating from plant sources, can be either polyunsaturated or monounsaturated. Monounsaturated fats help protect our hearts by maintaining levels of HDL cholesterol while reducing levels of LDL cholesterol. These are  found in olive oil, avocados and some nuts, such as almonds and peanuts, as well as some seeds.

Polyunsaturated fats can help lower the level of LDL cholesterol. Replacing saturated fats with polyunsaturated fats may also help reduce triglyceride levels. There are two types of polyunsaturated fats: omega-3 and omega-6. Some types of omega-3 and omega-6 fats cannot be made by the body and are therefore essential in small amounts in the diet.

Creamy avocados are major players when it comes to providing healthy, good-for-you fats. Diverse enough to be used in appetizers, main dishes and desserts, there’s nothing you can’t improve by throwing in this superfood, the avocado. This is also the predominant fatty acid in olive oil, associated with various health benefits. This fruit is also a great source of potassium in the diet.  Being rich in fibre, this helps in lowering LDL cholesterol and triglycerides, while raising HDL (the good) cholesterol.

A high HDL count equals a happy heart. Monounsaturated fats like olive oil, are high in HDL. It is thus preferable to use olive oil for cooking wherever possible. Drizzle salads with olive oil, use it for frying and even cook in olive oil. But ensure the olive oil is pure and not mixed with hydrogenated oils.

Omega-6 fats are found in vegetable oils such as rapeseed, corn, sunflower and some nuts. Omega-3 fats are found in oily fish such as mackerel, herring, trout, sardines, salmon and fresh tuna.

Walnuts, sunflower, sesame, pumpkin seeds and flaxseed are a veritable store house of polyunsaturated fats, good for health. So sprinkle these on salads, munch on them when hungry or use them in cookies and breads. Brussel sprouts and kale are yet another good source of omega 3 fats and that too vegetarian. Soy milk and tofu too can be rich sources of polyunsaturated fats and can be consumed safely even by vegetarians.

It’s not just what we eat but how we eat it, which also matters. Roast, grill, or slow cook meat and poultry instead of frying, else all the benefits they offer are destroyed. Fish maybe rich in omega 3, but if fried, one is devoid of those health benefits. Again, one can enjoy full-fat dairy products like milk, cheese, paneer, yogurt, in moderation and opt for organic or raw milk, cheese, butter and yoghurt wherever possible.

So the good news is that all fats are not bad. A healthy diet must in fact include at least 20% of good fats. One merely needs to replace the unhealthy ones with good fats.

 

Spice is nice

 

Spices are an essential ingredient in all Indian cuisines and it is famous for the wide variety of spices it uses. India is considered to be the heartland of spices. South India has a mixed variety of spices ranging from mild, strong, pungent and rustic. These spices are used in various forms – blended, whole, sauteed, ground, roasted or fried.

Picture this: A bowl of aromatic Fish pulusu and the air is redolent with the fragrant spices. Cinnamon, cardamom, cumin, bay leaf and cloves, lend a distinct flavour and aroma to this popular dish. Spices play an important role in Indian cuisine and the food of Southern India is no exception.

Cumin seeds, fennel seeds, mustard seeds, coriander seeds, Black pepper, cinnamon, star anise, cloves, cardamom, may be spices common to kitchens across India, but undoubtedly some spices are made use of extensively in Southern cuisines, albeit in varying proportions.

Most spices release an aroma and flavour when added to oil or even dry roasted. Spices must be used sparingly, as excess can overpower and drown other flavours in a dish.

While several spices are used in a ground form, in non-vegetarian dishes, spices like mustard, cumin seeds, fenugreek seeds, are often used for tempering apart from the basic masala, in which these are included. Again, in vegetables like pulusu or poriyal and sambhar or pachadi, spices are used for tempering the dish to enhance flavours.

Ghee or sesame oil are commonly used for tempering in the South. Maratti moggu, is usually fried in oil before use, to release its full flavour, which is similar to that of a combination of mustard and black pepper.

Dry roasting spices and grinding them on a sli batta with a bit of water to make a paste is common. From Kerala beef pepper fry to Coorgi pandi curry and from Mangalore gassi to Mamsam korma and even Jackfruit halwa, spices are used in southern cooking.

South Indian spices are generally much stronger than those used in other parts of the country. Even the chilies here are comparatively hotter than the ones found in rest of India. The people here consume spicier food, as compared to other parts of India. For example, Black pepper, Green cardamom, Kodampuli are native to Kerala; Marrati maggu, kalpasi, round chilies from Tamil Nadu; and the Byadgi chilies from Karnataka.

Although spices are common to Southern India, some spices find favour in a certain Southern State more than the other, owing to the nature of the cuisine

Cardamom, Madras chilies and coriander seeds, are a few spices used in vegetarian dishes whereas bay leaf, kapok buds, Guntur chilies are for fiery non vegetarian dishes.

Chettinad cuisine in Tamil Nadu is perhaps the most popular one this State is known for and makes use of a variety of spices. Dominated by non-vegetarian dishes, especially chicken, lamb and prawns, these are marinated using spices which are ground by hand.

 

The Tambrahm cuisine on the other hand makes use of fenugreek seeds or vendhaiyam. In the Nanji Nadu cuisine, on the other hand which resembles the food of Kerala, dhaniya, pepper and chillies are predominant. Ulunthanchoru, a rice and urad dal preparation is replete with spices like mustard seeds, curry leaves, dry ginger. The Nanji fish curry is made using cumin, fenugreek, mustard seeds, coriander and other dry spices. The refreshing Panakam here uses cardamom and dry ginger in abundance.

The cuisine of Andhra Pradesh is mostly vegetarian but the coastal areas have a vast repertoire of seafood preparations. Known for its fiery Guntur chilies, this cuisine also uses a melange of other spices – Curry leaves, mustard seeds, pepper and chillies, in curries, chutneys and pickles alike. Spices are used in dishes ranging from a koora to avakya or urgai mamsam to pulihora, to embellish the taste. Equally popular and laced with spices is the cuisine of Hyderabad. Dalcha, pathar ka gosht and biryani, legendary dishes of this region get their flavour from the local spices

Northern Karnataka tends to make use of more spices than the rest of Karnataka. Nutmeg, asafoetida, curry leaves and turmeric, are used abundantly in gojju, thovve, huli, bisi bele. Traditionally, a spice mixture called trijataka which comprised powders of saffron, bark and leaves of cloves, and cardamom was used in certain preparations. The sea food dishes in Malnad and Mangalore are replete with flavourful spices. The meat-intensive Kodagu cuisine is even spicier.

Each Indian spice boasts of a unique flavour profile and completes a dish. Naturally then these aromatic spices, when added in the right quantity, enhance the taste of the diverse cuisine of Southern India.

 

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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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.

A Mouthful of Southern Flavours

 

Kozhambus (curries), poriyals, kootus (vegetable dishes) and rice, may be the mainstay of meals in South India, but flavourful podis and chutneys, are equally an intrinsic part

A soft, fluffy idli is almost always, dipped into piping hot sambhar, but sometimes it is simply enjoyed, coated with the reddish dry gunpowder or milaga podi, to set one’s taste buds on fire. Gunpowder, is one of the most popular and commonly eaten podis in Southern India.

Bursting with varied flavours, podis and chutneys are multipurpose spice mixes that can enhance any meal. A unique culinary delight of South Indian cuisine, the Podi, a dry spice-mix, is made from a combination of lentils like chana dal, urad dal, tuvar dal, along with spices and condiments, such as sesame seed, chilies, fenugreek, curry leaves, coriander leaves, asafoetida and sometimes garlic, which are roasted and ground to make a coarse textured powder

These are usually an accompaniment to adais, idlis and dosas and often mixed with hot steamed rice and ghee or sesame oil drizzled on top. Apart from adding zest to a meal, the podis, at times, are also used as ready-to-use premixes for preparing dishes like sambhar, rasam, bisibele in households.

While podis are always dry, chutneys can be either dry or wet. Chutney is also called Thogayal or Thuvayal, in some parts of the South. There are many varieties of chutneys, some cooked and others made with vegetables. The primary ingredients remain the same, but vegetables vary depending upon the season and taste buds.

Fresh South Indian chutneys are smooth, uncooked purees, tempered with fried mustard seeds, dal, and curry leaves, that attributes a distinct flavour to a chutney. Cooked chutneys are soft and pulpy mixtures of cooked ingredients, again seasoned with fried mustard seeds, dal, and curry leaves. Chutneys in South India are usually made using the mortar pestle or Ammi Kallu, for the right texture and flavour.”

Kandi podi and Beerakaya Pachadi in Andhra Pradesh, Milaga podi and Kollu Kadyal or horsegram chutney in Tamil Nadu, Chamannthi podi in Kerala.  While these may be characteristic of each Southern State, the ingredients of these chutneys and podis, are largely common, with minor variations.

Primarily, it is only the spice quotient and perhaps the combination and proportion of dals and lentils, that differs in podis, thus introducing a variety in different parts of South India.

Podi and pachchidi (chutney) is the first course of any traditional Andhra meal unlike other regions, where it is usually sambar and rice. Podis from Andhra Pradesh tend to be more fiery.

The flaming hot kandi podi or gunpowder made from equal portions of tuvar, chana and moong dal with red chilies and cumin (jeera), is perhaps the most famous podi here, even though it is consumed elsewhere too. A must in every household, it sets the taste buds tingling. Gunpowder is typically eaten with rice and ghee. If it is paired with dosas and idlis, or even the green gram pesarattu, it is usually mixed with oil to temper the spice.

Nalla Karam Podi, another typical Andhra-style podi, similar to gun powder, is made with tamarind, garlic, red chilies and urad dal. Roasted groundnuts or peanuts, dry red chilies, garlic and salt, with a distinctive smoky flavour make the Chennakai podi, while Nuvvulu podi is made with sesame seeds and dried red chilies.

If podis are palate-tickling, the chutneys of Andhra are equally legendary. Korivikaram Chutney with Curry Leaf, tamarind, chilies is famous, as is the crunchy peanut chutney.

 

And, while a typical podi in Tamil Nadu is made from the combination of the various dals, peanuts, kopra (dried coconut), sugar, curry leaves, tamarind, dried red chilies and a pinch of asafetida, other specialties of this state are; Kollu or Kaanam podi, made with horse gram, a staple of Tamil Nadu, Flaxseed or Paruppu podi, made with toor dal and flaxseeds and Karivepillai podi made with curry leaves, tamarind, urad dal and chilies. Of course, here too gunpowder or milaga podi, remains popular, served with idlis and ghee.

Coconut, a key ingredient here, is used to make a podi, to which only a few chilies are added. Endu Kobbari Podi or dry coconut spice mix powder, is another versatile coconut-based powder stocked in every kitchen. This podi has a strong nutty flavor with a subtle spice taste and a hint of sweetness, owing to the combination of lentils, dry red chilis, garlic and dry coconut, which are roasted in oil, till the aromas are released and ground to make a fine powder.

Who can eat a Tamil Brahmin meal and not savour the ubiquitous coconut chutney? Apart from a basic chutney with coconut, chana dal and a tempering of mustard seeds, curry leaves, other variants include coriander, tomatoes and even onions. Sometimes curd is added to a coconut chutney, to impart sourness and the right consistency.

Equally popular here are; the tasty Parangi kai or yellow pumpkin chutney which is commonly paired with Ragi Adai for breakfast, the unique gooseberry chutney called Nellikkai, which is relished with curd rice and the tomato chutney with Kanchipuram idli.

In Karnataka, the standard podi also called, chutney pudi, requires urad dal, chana dal, toor dal, grated coconut, dried red chilies (Guntur and Byadgi), curry leaves, tamarind, jaggery, and salt. It is seasoned with mustard seeds and turmeric.

Here, tamarind and jaggery are added to podis, instead of garlic and roasted peanuts, which are common in Tamil Nadu, informs Chef Jacob. Again, instead of hing, cinnamon powder and coconut, form the combination for podis with lentils and other spices.

One cannot be in Karnataka and not taste Bisibele Bhath, a delicacy of this region, which can be prepared using the podi pre-mix and rice.

Typically, in Kerala, podis are made on the stone mortar and pestle, for the right texture.

While the Chammanthi podi or roasted coconut chutney powder, is synonymous with Kerala, Kothamali podi or coriander leaves podi with urad dal, red chilies, tamarind, is popular too. But it is the Avalos Podi, made from roasted rice flour and grated coconut,  that is unique to this region.

What sets the Coconut chutney from Kerala apart, is the absence of the roasted gram which is used by the other Southern states. Sour green mangoes are another popular ingredient  for chutneys.

Thottu kootan, a simple chutney-like side dish which is a mixture of sour, sweet, and spicy flavours to offset the richness of a meat curry or to enhance the flavours of a lentil, is widely eaten. This can be made with tomatoes or green chilies, or even vegetables like okra and bitter gourd.The delectable, sweet-sour Pulinji or bitter gourd chutney made from bitter gourd, tamarind and ginger, is a delicacy known for its distinct flavour.

It is not only for that extra zing or diverse flavours that podis or chutneys are eaten with a meal. these help in digestion and are quick supplements of protein too, since most of these, use lentils in some form or the other.

A Pot of Convenience

When time is premium and people are not in the mood for an elaborate meal, one dish meals come handy. It’s all about appeasing your taste buds and satiating your appetite. Add to that convenience, pleasing flavours and a nutritionally well-balanced meal. What more can busy people living at a frenetic pace ask for? Indeed. One-dish meals or pot foods are the answer.

These are a compromise. A winning combination of taste plus health, these meals can be varied, as well as packed with essential nutrients. What’s more these can be prepared in a jiffy, and also save the bother of clearing a mess and washing endless dishes. Naturally then, more and more people are veering towards these.

Eating habits are also changing drastically today and gen y prefers easy to cook, hassle-free food. More so, as they live away from their families and are working. As eating out daily is not a feasible option, many prefer to cook, albeit, a one-dish meal. Such is the growing popularity of these dishes, that not only single people, but also, housewives or working mothers too opt for such a meal to give themselves a break.

For many, the health quotient is what prompts them to opt for these. Eating a wholesome,  one-dish meal, enables many people to avoid over- eating and enjoying a healthy meal. It is tasty, as well as satisfying and yet, prevents them for eating too many calories in a course by course elaborate meal. The portions, can be controlled.

Echoing this sentiment of these one dish meals being healthier, as the food is cooked from beginning to end in one single pot and no blanching, draining and re-shuffling of ingredients are done. This way, not only, are the nutrients retained, but also, the dish becomes much more exotic with use of several ingredients. French style casserole is a perfect example of such a meal.

Less is more, when it comes to such meals. So clearly, the advantages are multiple, convenience being the driving force. Apart from being easy to prepare and time-saving, these one-dish meals can be made ahead of time and heated for a fast, easy and complete dinner. Pot roast for example, tastes better the day after it is cooked. One can refrigerate cooked pot roast overnight in the sauce it was braised in.

What is interesting is that, these one-dish meals or pot food, do not get monotonous. There are several options across cuisines, to suit each palate. One can have a fresh option each day.

Wholesome Salads with Meat or Chicken and grains, beans, bread croutons and stews, Mexican Fajita or Enchiladas, Indian Kathi kebab rolls, Indonesian Mee Goreng (noodles), Burmese Khowsuey are some of my recommendations.

At times when eating out too, one-dish meals are preferred, as simple menus with few choices make dining straightforward. Also, with paucity of time during lunch hours, busy corporate executives, prefer these. Small wonder then, that restaurants are increasingly realizing this and catering to this growing demand among consumers. There are options where one can make one’s own meal by building a dish from a host of ingredients. One can actually mix the base, sauce, protein and toppings according to one’s palate.

Indian cuisine abounds in these choices. Biryani, is yet another dish which can be a complete meal in itself and is thus the first choice of many. Masala khichdi and Pongal from North and South India are also exciting options. Lasagna is an all time favourite and can be made in a vegetarian version too. Pot noodles or rice, stew, casseroles are other typical preferences.

So, you may want to spend less time in the kitchen, but that does not mean you cannot eat healthy and tasty food. What you want to put in that one dish is entirely your decision, but clearly, there is a lot to choose from.