This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation.  

Importance of sustenance can only be defined by the people who are starving. We have enough and we assume everyone else also has enough, or the government is taking care of its citizen. In India, mostly 200 million people sleep hungry. Now you must think, “How does this concern me?”, it’s “we” who are responsible for food wastage. We create a demand for and consume food on a daily basis, by doing this we become active participants in the country’s food resource management.

Why Is Food Wasted?

The first question to arise is why is food even wasted. The answer although very simple may seem very appalling, food is wasted due to our carelessness. Think about it, when grocery shopping, we tend to buy more than we need. Some items are bought on a whim to be either tried or indulged in. It is basic human psychology to have more options available, even when we know deep down that we may never end up using or trying those options out. Having options brings a sense of security to us; knowing that we can avail these options when in need, very much like how insurance works. We pay insane insurance premiums on our homes, cars and possessions in the anticipation of some unforeseen circumstances that may require for us to be equipped with an insurance. Similarly, with food, we buy more than what we need just in case we may need it. Moreover when these purchases are brought home, we end up using only those items that we have need of on the regular basis.

India wastes up to 40% of the food. Also, approximately 21 million heaps of wheat is wasted. If counted in cash it equals to Rs. 50,000 crores of estimated value of wastage every year of the country. 

CSR Journal

Even our usage is biased, say you bought a jar of olives for a dinner date for two, you will only end of using a quarter of the olives in the jar; the remainder olives will be siting in the jar until you forget about them or they go bad. Instead you could plan to incorporate the remaining olives in different dishes throughout the week. 

Sometimes improper storage also leads to unwanted food wastage, for example, an opened jar of mayonnaise is kept outside at room temperature instead of in the refrigerator. Or green leafy vegetables are stored stacked in the refrigerator without washing or cleaning on top of each other which will result in the veggies becoming slimy and bad hence unusable.

Another form of food wastage is consuming more than your body requires. Over-eating is a disease which leads to many physiological symptoms that are not good for the average human body.

Additionally on social occasions such as weddings and big event parties leftover food gets discarded straight into the dustbins, since more food is prepared for a buffet sitting as opposed to measured portions of a sit down dinner.

Things you can do to minimise food wastage

These are simple conscious things you can do on a daily basis to minimise your food wastage. Some of these practices call for a lifestyle change and to be more mindful of your decisions and actions regarding your consumption and purchasing habits.

Plan your shopping according to your weekly meal plan

Make a List: Before every grocery shopping make a list of all that you plan to buy, then sort these items as either necessary (Need Based) or less significant (Want Based). This should help you make conscious decisions about what you are buying for the need of sustenance and leading a healthy lifestyle as opposed to purchases you are making as an indulgence.

Meal Planning: Plan your meals on a weekly basis; know what you are going to cook (ingredients such as meat or vegetables), when you are going to cook (breakfast, lunch or dinner) and how you are going to cook (recipe). This practice will help you incorporate seasonal vegetables and fruits in your diet as well as help curb your spending on bulk buying only to see the items go bad or throw them away unused when the goods cross the expiry date. 

Seasonal and fresh

Eat Fresh: Always eat what is fresh and in season, try consuming seasonal fruits and vegetables as fresh as they come instead of storing them in the refrigerator. This practice should also help you adopt a healthy eating habit as consuming stale food can be harmful to the human body. 

Pulav

Revamp Leftovers: While you are planning your weekly meals you could also accommodate any anticipated leftovers from previous meals into completely revamped dishes. Stale chapatis can become chewda or even crunchy tortillas. Rice could be sautéed a million different ways with a few ingredients to taste completely different. Veggies could be added to Dal (lentils) to make them more wholesome. Leftover salad could be added to beaten eggs to make an excellent omelet or frittata.

Help the needy

Donate Food: When you have a function and anticipate there is going to be left over food, then you could plan to donate the food after the event. There are NGO’s and local organisations who collect food, repackage and dispense it amongst the needy. You could make enquires and find out which organisations are operational near you.

Make sure to purchase only what you need

Stay Mindful: Awareness begins from within, teach yourself first by practicing new methods and figure out what works best for you. When at home only serve what you need in your plate, if more food is needed then you would serve yourself more food later, this will help food being wasted directly from your plate. Even when going for a meal at a restaurant order only as much needed, you can always order more later if not sufficient. Incase of some leftovers, parcel it; have it the next day or give it to someone who are needy. 

Planning is the key!

A little bit of foresight will go a long way in helping you identify, manage and minimise your food wastage. It is better to identify all the practices that you can practically do for yourself and then slowly incorporate them into your family’s routines. Hunger is a violation of basic human rights and it is up to us individually to contribute what little we can to help manage the limited food resource we have and share it more wholesomely with our fellow citizens.

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday?


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Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Mushroom are allegedly the first food to be discovered by humans. These are as ancient in heritage as the humans. Mushrooms are also called toadstools which belong to the kingdom Fungi and is categorised in the Phylum Basidiomycota.

There are many types of mushrooms but only a few humans can consume without any harm. Mushrooms generally have a fleshy texture and produce spores in the form of pollen, which is further scattered by wind to different regions. After settling, a mushroom is matured in arms of nature i.e. either in soil or in wood.

The most common type of mushroom which is spotted in every kitchen is called “Agaricus bisporus” which is formed of three main parts “stipe” meaning the stem, “pileus” the cap and “lamella” the gills.

Edible Fungi

All mushrooms are not edible as they grow in the wild. There are only fourteen types which are safe for consumption including Cremini, Morel, Shiitake, Oyster, Lion’s Mane, White Button, Portobello, Beech, King Trumpet, Black Trumpet, Chanterelle, Hedgehog, Maitake and Porcini mushrooms. 

Are you still questioning the popularity of Mushrooms?

Indeed mushrooms are wild but on a large scale are a favourite option in many countries. China is the largest producer of edible mushrooms. These little wild varieties are filled with vitamins and fibre having a nutritious effect on our bodies. Nowadays, the increasing popularity is due to the trend of plant-based diet.

They are free from fat and keeps your cholesterol levels in moderation. Its texture feels more like meat, of course, this is a vegetarian dish. It is mostly loved due to its wild natural growing where not much attention and care is required. It is only disliked as an exception for some who are allergic to it.

How to Identify a rotten Mushroom?

1. The colour appears dark than the actual appearance.

2. Bad odour and a slimy feel upon touching.

3. Present in storage for more than 14 days and have wrinkles on them or withered patches.

Precaution is better than cure – If your mushrooms are spoiled do not take any chances, throw them away as they can make you sick.

How to Prepare Mushrooms?

Most mushrooms are covered in dirt as they mostly grow in soil or near the base of the trees. Immersing them in a lukewarm bath for 5-10 mins before handing mushrooms is a good way to start.

Sautéing them in some oil and butter topped with some fresh herbs and seasoned with salt and pepper is the simplest way you can prepare these tasty vegetable.


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

When it comes to preventing and fighting infections and diseases caused due to the rainy season, these monsoon superfoods should become your new best friend. Try including them in your diet through various recipes.

Check out our website to find ideas for your next dish including some of these helpful ingredients.

  • Mushrooms: They are loaded with healthy antioxidants and immunity boosters that are great for your gut. Be careful to select good quality mushrooms and wash them properly.

  • Turmeric: As a dietary supplement, turmeric curcumin supplies you with a healthy dose of powerful antioxidants. It also has a positive effect on our inflammation response which can greatly benefit the healthy functioning of the immune system.

  • Black pepper: This spice is a powerhouse of nutrients such as phosphorus, manganese, carotene, selenium and vitamin K. It is great for throat infections and battling  a cold.

  • Garlic and ginger: Garlic contains a good amount of sulphur-containing compounds such as allicin and ginger packs some heat in the form of gingerol, a relative of capsaicin. Both the ingredients are a must have for building immunity and keeping healthy.

  • Bitter foods: Vegetables like methi, bitter gourd, neem etc are vastly helpful in combating the health effects of the so called flu season.

  • Green tea: Green tea is loaded with powerful antioxidants which can help in strengthening the immune system. Green tea infusions with ginger, clove, cinnamon and peppercorn can also boost immunity. You can also sweeten it with a little honey.

Green Tea with Tulsi and Lemon

  • Tulsi: Also known as holy basil, it is an excellent herb to soothe a cough, sore throat and reduce inflammation. Adding tulsi leaves to your daily tea or with hot water is a great way to remain healthy during the monsoons.

  • Lemon: Lemons and lemon peels are jam packed with essential nutrients for a healthy living and work very well to foster a good healthy body during the season.

  • Lean meats: Lean meats like egg whites help to keep the body warm without putting excess pressure on the system and therefore are a good option to add during a rainy season diet.

  • Pulses: Lighter dals and preparations should be preferred as digestion gets skewed during the wet weather. Dals and pulses are greatly beneficial to our bodies and should definitely be included in a monsoon diet as well.

  • Bell peppers: This versatile vegetable is packed with vitamin C and many other necessary minerals. Use it in salads, soups, boiled, or in curries.

  • Nuts and seeds: Almonds, pine nuts, walnuts, apricots, raisins, ground nuts, dates, sunflower seeds and sesame seeds are loaded with immunity-boosters like omega-3, zinc and magnesium. Include them in your daily diet as well.

We hope some of these tips may help you find a healthy balance within your body and give you ideas for what works best in terms of combating ailments and illnesses. Do remember to check out the many recipes we have for you on the website. Let us know what you think of these tips. 


Until next time – stay healthy, stay happy!


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Monsoons are a source of great happiness. The beauty of sharing a steaming meal with loved ones, while rain patters outside windows and great conversations flow easily like water pouring down.

However, monsoons are also a source of bodily imbalance, germs and overall gloom. It is important to be careful of what you eat and how you eat during the rainy season. Indeed, we are all guilty of enjoying deep fried foods with carefree abandon! Yet, it is important to remember that our bodies go through various changes with the changing weather and maintaining a healthy body balance is definitely the way to go. `

According to Ayurveda, the human body is governed by three ‘doshas – Vata, Pitta and Kapha’. These ‘doshas’ help in the regulation of all human actions and govern the majority of our psyche.

During the monsoons – Vata is aggravated, Pitta is accumulated and Kapha is controlled. Vata governs all movement in the mind and body including blood flow, elimination of wastes, breathing and the movement of thoughts.

Vata gets affected and this results in:

  • Lowered Digestion Power – food is not easily digested during the season and this should reflect in our dietary habits also.
  • Low Immunity – Rains are notorious time for people to fall sick. Germs, infections and overall hygiene is hugely affected. 
  • Low body strength – We have all felt the effect of a gloomy day, where all we want to do is sleep and laze away. This is directly related to the seasonal changes and how the difference in weather affects us.

The season also causes an increase in the level of Pitta in our body. Pitta is a toxic material in the form of heavy, sticky residue that can weaken digestion. Increase in Pitta results in various changes such as an uncomfortable feeling of heat in the body, acid reflux, digestive problems and heartburn. 

We recommend incorporating these foods in your diet and avoid the ones mentioned below. 

Dos –

  • Include garlic, pepper, ginger, asafoetida, jeera powder, turmeric and coriander in your food as these help enhance digestion and improves immunity.
  • Include cow’s ghee, lean meats, barley, rice, wheat and green gram in your diet. 
  • Include fruits such as pears, pomegranates, mangoes, guavas, apples, and pears
  • If days are cooler due to heavy rains; include sour, salty and oily foods in the diet. 
  • Avoid oily, spicy and acidic foods, as they aggravate the doshas in body. Steamed and cooked foods are healthier alternatives during the rainy season. 
  • Include buttermilk instead of curd in your diet.
  • Yams, sweet potatoes, carrots, garlic, bitter gourd and beetroot should be included in diet.
  • Drink boiled and then cooled down water with little honey.
  • Drink herbal teas like the ones infused with ginger, cinnamon, black pepper, and cardamom.

Don’ts – 

  • Avoid eating uncooked foods and salads. 
  • Avoid red meats and food items that take longer to digest. 
  • Cut down on tomatoes and tamarind to prevent water retention.
  • Avoid very salty food as it can cause high blood pressure, lead to bloating and water retention.
  • Avoid leafy greens during the season as they are susceptible to worm

We hope that together we can all find a balance between health and taste, find a beautiful relationship with food and we hope you find these tips helpful.

Stay healthy, stay happy!


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Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.

Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.

Does the thought of mouthwatering, spicy, tangy and full of flavour biryani set your heart and tongue racing? Try this amazing recipe at home! Get ready to be showered in praise by your family!

Preparation time: 1 hour

Cooking time: 30 minutes

Marinating time: min 20 minutes or max overnight

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Rice: 4 cups
  • Fresh mint : 1 cup
  • Fresh coriander : 1 cup
  • Coriander seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Black Cardamom, whole: 2-3
  • Green Cardamom, whole: 4-5
  • Cloves, whole: 5-4
  • Peppercorn: 5-6
  • Bay leaves: 2-3
  • Cinnamon sticks: 2-3
  • Salt to taste
  • Oil: 2-3 tbsp
  • Ginger+garlic paste: 2 tbsp
  • Coriander powder: 1 tbsp
  • Red Chilli powder: 1 tbsp
  • Turmeric powder: 1 tbsp
  • Mustard oil: 2-3 tbsp
  • Hung curd: 2 cups
  • Lime, whole: 1
  • Green chillies: 1 cup
  • Clarified butter: 1/2 cup
  • Fried onions: 2 cups
  • Biryani masala: 2 tbsp
  • Saffron water: 2 tbsp
  • Kewra water: 2 tbsp
  • Rose water: 2 tbsp

METHOD:

Let’s cook together…

In a muslin cloth add roots of fresh mint and coriander, coriander seeds, cumin seeds, big cardamom, green cardamom, cloves, peppercorn, bay leaves and cinnamon sticks. Tie up the cloth.

Put the muslin pouch in water in an earthen pot and bring the water to a boil. Stir occasionally while the water heats up and then remove the muslin. This makes the flavour infused stock.

Add soaked rice into the stock, stir the rice and then strain the rice after 5 mins of cooking.

In a fresh bowl or plate, add ginger garlic paste, coriander powder, chilli powder, turmeric powder and mix well. Add hung curd to this mixture and combine.

Add cumin powder and homemade biryani masala and mix it.

Then add the chicken and marinate it with this mixture. Squeeze lime in it. Put in fried onions, freshly chopped coriander and sliced green chillies on top and combine it all together. Allow to marinate for 20 mins or preferably overnight.

Put an earthen pot over low heat, spoon in clarified butter and place the marinated chicken. Let this cook for a while. Ladle half of the rice on top. Smooth it over with a spoon. Place fried onions and green chillies on top. Sprinkle biryani masala and then pour clarified butter and saffron water over it.

Cover biryani with chopped coriander and mint leaves.

Spoon the remaining rice as before and smooth it with a spoon. Make holes in the layers of the Biryani and pour clarified butter/ghee in them.

Repeat placing green chillies, coriander, mint leaves and fried onions.

Sprinkle biryani masala next. Pour saffron water, clarified butter, rose water, kewra water and the previously made flavour infused stock.

Cover the rim of the earthen pot with a roll of dough and stick seal the lid on. Let this cook on a low flame.

Your flavour packed Chicken Kacchi Biryani is done!

Relish it piping hot with stimulating company.



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Eggs Sunny Side Up

Make the perfect Sunny Side Up egg, with the absolute very basic of ingredients. Such a filling and delicious recipe, yet oh so simple method cannot be found in all the realms. Read on for more…

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination and now you can try the mutton kheema rolls filled with cheese. Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Come cook along with us..

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

While your kheema is being cooled, cut a cheese cube into three equal parts.

Also, combine refined flour and water to form a slurry.

Now start folding the cooked kheema along with the cheese in the spring roll sheets and seal your rolls using the flour-water slurry.

Ensure that the rolls are well sealed before deep frying them or else the cheese will melt and splatter the oil.

Serve hot with mint chutney, finely-sliced onions and mint leaves.


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Hello all! Who doesn’t love a tall sweet glass of chilled falooda to make a hot day more bearable? Check out this amazingly simple yet absolutely smashing desert recipe for the quintessential Indian falooda.

Preparation Time: 5 minutes

Cooking Time: 7 minutes

Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 500 ml
  • Sabja/ Basil seeds: 1/3 cup
  • Vermicelli: 1 cup
  • Rose syrup: 2 tbsp
  • Kesar/ Saffron: 3/4 strands
  • Water: 2 tbsp

For the garnish;

  • Chopped pistachios: 4/5
  • Chopped almonds: 4/5
  • Chopped Cashews: 4/5
  • Raisins, whole: 4/5

METHOD:

Come make along with us..

Boil milk on a stove and stir occasionally. You will notice the milk rises and becomes foamy. At this point let it simmer on a low flame for about 1\2 a minute. Add soaked vermicelli and half of the sabja seeds. Stir the concoction and take it off the heat.

Let the milk mixture cool down and chill for a bit.

Rose Falooda

In a tall glass, put in about a tablespoon of rose syrup. Then carefully add the milk and vermicelli. Top off with a little bit of rose syrup, chopped pistachios, almonds, raisins and cashew nuts.

Finally spoon in a little bit of soaked sabja seeds.

Kesar/Saffron Falooda

Mix sugar and dissolve saffron in 2 Tbsp of water to make syrup for falooda. In a tall glass add in a handful of chopped dry fruits to it.

Pour in half of this syrup in a tall glass and then fill it with milk and vermicelli again to the brim. Put the rest of the saffron syrup on top of it and then top off with various dry fruits.

Add sabja seeds on top.

You are done!

This delicacy is best served chilled.


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Sheera | Gudi Padwa Special | Cuisine Canvas

Sheera | Gudi Padwa Special

Sheera is a savoury and sweet desert than can be whipped up in about 10 minutes with very basic ingredients to bring in the traditional Marathi New Year.

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination! Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Cook along…

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

Cool your kheema mixture. In the meantime, combine refined flour and water to form a slurry. Once your mixture has cooled fold them in spring roll sheets as shown in the video above and seal your samosas using the slurry as glue.

Deep fry your Samosas to a golden brown colour.

Serve hot with mint chutney, finely-sliced onions and mint leaves.



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There are millions of dishes out there in the world, and so many of them are typically traditional and many more which are universal. These recipes are reported in multiple languages and in all mediums, but almost anywhere it is reported one thing remains constant and universal, the ‘abbreviations’. We all have been in situations where we are trying to cook and we see some abbreviations in the recipe book that we cannot understand. In this article, we will take a look at the common abbreviations used in recipes and their importance.

Common abbreviations

Most abbreviations that exist are for some sort of measurement. We are all aware of the common abbreviations like kg, g, l, and ml. The lesser-known abbreviations are TBl or TBsp both of which stand for tablespoon. Another such common short form is C, which stands for cup and lb that stands for pound. Oz stands for ounce. There are many more which may make us switch our mobiles on and make google do its work.

Some typical abbreviations that are a little difficult to understand are pinch or dash, jigger, cup. To be precise a pinch stands for less than ⅛ tablespoon and jigger stands for 1 ⅛ fluid ounces.

Abbreviation(s)Full form
C, cCup
G, gGram
Kg, kgKilogram
L, lLitre
Lb, lbPound
mL, mlMililitre
Oz, ozOunce
PnPinch
PtPint
t, tspTeaspoon
T, TB, Tbl, Tbsp, tbspTablespoon
Common Abbreviations for Measurement

The most difficult task is to exactly understand and follow the recipe measurement steps. To perfect a dish a chef must know in what quantity they should add the ingredients.

It also plays a big role in, the least or no wastage when the desired and perfect quantities of items are added.

This Measurement . . .. . . Equals To This Measurement
Pinch or dashless than 1/8 teaspoon
3 teaspoons1 tablespoon
2 tablespoons1 fluid ounce
1 jigger1 1/2 fluid ounces
4 tablespoons1/4 cup
5 tablespoons plus 1 teaspoon1/3 cup
12 tablespoons3/4 cup
16 tablespoons1 cup
1 cup8 fluid ounces
2 cups1 pint or 16 fluid ounces
2 pints1 quart or 32 fluid ounces
4 quarts1 gallon
Converting Measurements

Cookbook is not just about sharing a variety of food products and recipes. When someone shares a recipe that is traditional or reinvented, they share their culture along with that recipe. Differences are known to carry a cultural diversity within them. The love of food has been knows as the most important factor of bringing people together from different origins. Also when people exchange recipes, they not just sharing the food but also their ideas and thinking on the dinner table.

Food might be seen as an effortless thing but many of the aspects that it carries alongside it that are very anthropological in nature. These are some reasons that make it worth having an interest in food and cooking, which also makes it enjoyable and not to mention sustains our health. 

Absolute Benefit Of Number Of Units Sold or you may abbreviate it to ABS BONUS – Knowing the abbreviations benefits you when you search a dish on Youtube as well. Ask us how?

By knowing the abbreviations you may be able to write the recipe as the chef speaks without pausing the video, as you will start documenting the recipe in shorthand.

For example: Sugar-free becomes SuF

                    Liquid becomes liq

                         Baking Powder becomes BP or B.P

Last one!……..Dozen becomes doz.


Did we miss any common recipe abbreviations or measurement conversions? Let us know in the comment section below.


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Golden yellow cottage cheese nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This palak paneer recipe is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:

  • Oil: 2 tbsp
  • Cumin seeds: 1 tsp
  • Onion paste: 2 tbsp
  • Cottage cheese, cube cut: 250 g
  • Ginger + Garlic Paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 and a half tsp
  • Red Chilli powder: 1 tsp or as per taste
  • Garam masala: 1 tsp
  • Cream: 1 and a half tbsp
  • Salt to taste
  • Dried Fenugreek / Kasturi Methi, crushed: 1 tbsp

For the puree

  • Spinach, blanched: 250 g
  • Fresh coriander: 150 g
  • Green chillies: 3

For the garnish

Cream and Extra Virgin Olive Oil

METHOD:

Cook along with us..

Preparation

Chop a medium onion and blend it into a paste, keep aside for the tadka later.

Roughly cut spinach, and blanch it in boiling water for less than a minute. Drain the contents and blend it along with the fresh coriander and green chillies into a lush green paste.

Pro Tip: Oil separated in the saucepan is an indication that the powdered spices and the base (onion and ginger garlic paste) has cooked through completely.

To Cook

Heat oil in a saucepan and sprinkle cumin seeds into it. Wait till the cumin seeds start sizzling before you add the onion paste, cook the paste until the colour changes to a light brown or beige.

Add ginger and garlic paste to the saucepan and cook it for another 2-3 minutes.

Now add the turmeric powder, coriander powder and red chilli powder and stir until everything is combined, cover and cook for 3-4 minutes on a low heat to ensure the powdered spices are cooked through.

Add water if the masala is looking dry. You can add water as and when required, just make sure you add a little at a time.

When you see the oil separated, add the spinach puree, garam masala, cream and salt; combine all the ingredients well in the saucepan.

Bring to boil at low to medium heat and add the cubed cottage cheese, allow to simmer for a further 4-5 minutes to allow the paneer to soak up all the flavours in the sauce.

Add crushed dried fenugreek on top and give it one last good stir and turn the heat off.

To serve drizzle with cream and extra virgin olive oil accompanied with hot parathas and/or steam rice.


Green does not have to be boring, try this recipe to be sure…


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