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Tea is one of the most consumed drinks in the world. The effortless process and diversity of tea have made it a popular drink across nations. Various ingredients and spices included in tea have the power to boost the immune system, reduce stress and anxiety and even defence against various diseases.
In India spices in tea have been used for thousands of years for their therapeutic and remedial properties. The addition of spices like cinnamon, cardamom, black peppercorns cloves etc. to tea not only enhance its taste but also increase the health benefits. These are the common spices that we use from our kitchens on a day-to-day basis and find commonly in all of the tea recipes that we see. However, there are a few spices like Asafoetida and Dandelion roots that are unique and the usage of both the spices are completely matchless for making a perfect tea blend.
Photo by Nolan Issac on Unsplash.
The dried fluid collected from the roots of Ferula plants is known as asafoetida (Ferula asafoetida). While the plant is usually native to Afghanistan and Iraq, Asafoetida is widely used in Indian cuisine, where it is dried and powdered into a spice known as 'Hing'. With antibacterial and antifungal properties this ingredient is highly beneficial for everyone. Not just this, asafoetida adds a new level of flavour to the tea with its health-related properties and distinct savoury taste.
Some varieties of tea where asafoetida is found are Masala Green tea, Kashmiri Kahwa tea, Kahwa Green tea, Ginger tea, Lemon Hing tea to name a few. From helping in reducing blood pressure to relieving asthma symptoms to aiding in digestion, asafoetida has plenty of health usage.
Photo by Thought Catalog on Unsplash.
On the other hand, the Dandelion is a flowering plant family that can be found all over the world. Dandelion is a highly common plant in North America, and most people can identify it just by looking at it. It's a tough plant that thrives in low-light environments where others struggle. Dandelion flowers, leaves, and roots can all be used to make dandelion tea.
Some varieties of tea where dandelion roots are found are Dandelion Root Tea, Butterscotch Tea, Lemon Dandelion Tea, Spiced Tea amongst others. Dandelion Roots are rich in nutrients and it helps in liver detoxification in a massive way.
A lot of people regard this plant as just another pesky weed that grows in their backyard but this plant is used for its medicinal properties. With its huge host of health advantages and a unique flavour, Dandelion makes another fantastic ingredient for a great tea blend.
(This article was originally published on IANS and is written by Harmeet Singh. He is the Co-Founder, Healthy & Hygiene.) (IANS/SB)
For foodies, biryani essence is an emotion that one can relate to. This Independence Day, Marriott International has united the flavours and aromas of Biryani from regions across the country under a single menu -- celebrating the emotions that come along with Indias most loved dish by introducing 40 variations as a special treat for all Biryani enthusiasts.
Here is how you can recreate some of the most exquisite flavours of Biryani at your home following the recipes of some of Marriott's leading Chefs, including Chef Gautam Mehrishi, Renaissance Mumbai Convention Centre Hotel, Chef Soma Sundaram, Courtyard by Marriott Madurai and Chef Rounak Kinger, JW Marriott Kochi.
Here are the two most famous delicacies from the above-mentioned chefs:
1) Bhatti Da Murgh Biryani
Tripple Cooked on the bone Leg of Hormone Free Chicken in crushed black pepper mix, aromatized long grain rice cooked in Dum, Yoghurt Raita.
Chicken in crushed black pepper mix, aromatized long grain rice cooked in Dum. UnsplashPhoto by Louis Hansel on Unsplash.
- Chicken leg and thigh (on the bone) 900 gms
- Hung Yogurt 120 gms
- Lemon Juice 10 ml.
- Garlic Paste 30 gms
- Ginger Paste 30 gms
- Kashmiri Chilli powder 8-10 gms
- Turmeric Powder 8-10 gms
- Crushed Black Pepper 8-10 gms
- Salt to taste
- Mustard Oil 150 ml
- Chicken stock (reduced and thick) 1 Ltr
- Cumin Powder 8-10 gms
- Kebab Masala 5-6 gms
- Garam Masala 8-10 gms
- Fresh cream 25 ml
- Fresh coriander sprigs 10-12 nos
- Wash and dry pat the chicken thigh and leg and apply the first marinade of salt, ginger, garlic paste and lemon juice. Then keep aside for 20 minutes
- For the final Marinade ï¿½ mix hung curd, Kashmiri red chilli paste, coriander powder, turmeric powder, cumin powder, kebab masala, garam masala, crushed black pepper and mustard oil and place the chicken with the first marinade into the second marinade mixture
- Cook the chicken in two steps. Step I- sear on an open charcoal grill on all sides to seal all the juices, Step II- Cook in the tandoor till 75% done and rest sprinkling with kebab masala, cream and chopped coriander
2) MADURAI MUTTON BIRYANI
MADURAI MUTTON BIRYANI biryani flavour essence. Photo by Atikah Akhtar on UnsplashPhoto by Atikah Akhtar on Unsplash.
- Vegetable Oil 200 ml
- Coconut Oil 200 ml
- Ghee 100 ml
- Bayleaf 3 no
- Marathi moggu 3 no
- Kalpasi 2gm
- Star anise 2 no.
- Cinnamon 5 gm
- Cardamom 5 no.
- Cloves 4 no.
- Onion Large 300 gm (thinly sliced)
- Shallots 150 gm (grind to paste)
- Ginger Garlic Paste 3tbsp
- Tomato 150 gm (cubes)
- Chilli Powder 3 tbsp.
- Coriander Powder 1 tbsp.
- Garam Masala Powder 1 tbsp.
- Salt to taste
- Coriander Leaves 1 bunch (chopped)
- Mint Leaves 1 bunch (chopped)
- Curd 100ml
- Green Chillies 30gm (slit)
- Lemon Juice 2 tbsp
- Seeraga Samba Rice 750gm
- Water 1.25lit
- Mutton 1 kg (with bone)
- Roast & Grind: Cinnamon - 3 stick, Cardamom - 15, Cloves - 1 tbsp
- Take cinnamon, cardamom and cloves in a dry pan and roast it well. Cool it down and make a fine powder. Set aside
- Heat oil and coconut oil in a Briyani pot or a brass hundi
- Add cinnamon, cloves, cardamom, bay leaf, Marathi moggy, kalpasi, star anise and let it crackle
- Add sliced onions saut until golden brown then add pureed shallots and cook well
- Add ginger-garlic paste till the raw flavour goes off
- Add tomatoes and cook till it gets mushy then add curd, green chillies, lemon juice and mix well
- Add washed mutton and salt and cook well
- Add allspice powder and mix well
- Add 250ml of water and bring it to a boil. Cover with a lid until mutton is cooked softly
- Now add remaining water, coriander leaves and mint leaves and mix well bring it to boil
- Then add soaked Seeraga samba rice (rice to be soaked for 20 min)
- Cook on high heat for 10 min and mix well. Rice to be cooked for 75% then remove the biryani pot from the range and keep it on a hot plate
- Cover with the lid or silver foil for dum cooking for 15 min
- Turn off the hot plate and leave it for 5 min before opening the foil
- Finish with melted ghee and add chopped coriander and mint
- Remove and fluff the rice
- Serve hot with onion raitha and dalcha
Chef Vikas Khanna, who has distinguished himself in the food industry by taking Indian cuisines to the global fame, is well known by the world for the contributions he has made as an author, film maker and a humanitarian.
File:Vikas Khanna commons.wikimedia.org
National Geographic aired his show 'The life journey of Chef Vikas Khanna' which will leave the viewers spellbound. His film, 'Buried seeds', he portrayed his incredible life journey adding along with it the essence of Indian culture.
From a little kid with his feet misalignment to the Cultural Ambassador of India and one of the most influential Chefs in India, his journey will not cease to amaze you.
When the Chef shares his views about the way he looks at Indian cuisines, he said that Indian food is the one that gave him a voice. It is not just a regular meal that is prepared in the kitchens of households, but a collection of our nation's contribution to the world. It is considered as genius, scientific and master mind. The vague variety of Indian food represents the diverse cultures, soul reality and fabric as a country.
The master Chef considers himself to be very fortunate to represent the Indian food and culture. The food culture of our nation tells a whole story of what the land and its demography is made up of. For anybody who wants to explore our country, the first thing they can start it with, is by finding a restaurant in India and trying to order all the different cuisines. That is India.
Indian cuisine commons.wikimedia.org
It is such a surprising fact how one single country has produced so many authentic flavours to the world. It is not just a Chef's version of it. It is more of a cultural version of things. He also told that the present and the next generations may find it challenging to master the Indian food.
For a hungry person who not only wishes to fulfil his tummy but also his heart, Indian food is the right place to go. The traditional food that has been passed from one generation to the next has evolved in its own way, but never took away the originality and essence of Indian cuisines. In the present, people may have seemed to been attracted to the western cuisines, but it has the ability to definitely hit us all with the fact that the Indian food has the 'magic' to sweep us off our feet with the taste and wellness.
Keywords: Indian cuisine, Vikas Khanna, Indian food, Diversity, Celebrity chef
Chef Ajay Chopra says, "India has hugely picked up on the short video content format and is excited to showcase their cooking skills and unique recipes on short video apps."
The food veteran has collaborated with the short video app Roposo to celebrate Foodie Week #CookWithChopra, till July 11.
Chopra will create content on some exciting recipes using leftovers, lip-smacking snacks, and desserts. Additionally, he will share tips, tricks that apply in the kitchen that would interest all foodies and aspiring chefs.
Read excerpts from his conversation with IANSlife:
Q: Tell us about your association with Glance Roposo
A: It's been a month since I have collaborated with Roposo as their curator/creator. People are in search of short-video content that includes dance, music, comedy, and lifestyle. We are trying to excite people by bringing something different through the cooking category. In the last two years, people have enjoyed cooking a lot, and the app is a great way to showcase your short videos on cooking.
Q: You are hosting a foodie week with the #CookWithChopra trend on Glance Roposo, what is planned for the weeklong activity?
A: We are celebrating Roposo Foodie Week with the #CookWithChopra trend. I will be creating interesting content with videos on recipes using leftovers, instant snacks and delicious desserts, apart from sharing my unique tips and tricks with other food content creators and my audience. We encourage all the food content creators out there to get onto the app to cook with me. The challenge is you must cook a tasty dish, that too quickly. Since it is on a short video app, you have to upload a video that is short, quirky and use the hashtag #CookwithChopra. Furthermore, I will select dishes that will be showcased on my social media handles. You also can stand a chance to win some exciting prizes.
Q: What can the content creators expect from the engagement?
A: Through this engagement, we are creating a community for content creators who enjoy cooking, intending to encourage food content creators. The winners will win some exciting prizes and shout out from me on the app as well as on my other social media handles. Every eligible story wins 50,000 Roposo coins which creators can redeem.
Q:What are your views on the kind of content that is being created today?
A: India has hugely picked up on the short video content format and is excited to showcase their cooking skills and unique recipes on short video apps. The pandemic has given rise to a lot of new young food creators who started by creating fun videos on banana bread and Dalgona coffees. Short video apps have helped these creators build a viewer base and keep them engaged and excited with trends, challenges, and contests in their genre of interest.
Q: Any tips you would like to give to foodies on creating food content?
A: Few tips that I want to share are to keep it simple and not complicate things. I'm not expecting the Niharis of the world, I want to look for simple ingredient-based dishes. So, if you can make three or five-ingredient dishes, I will be happy with that since all I want is to see your passion and thought process in it. I want to see you created something great and astounding that is also quick.
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Q: Can you share tips on how to create exciting recipes made from leftovers?
A: We generally throw away leftovers, but it's an opportunity to create something new. Leftover aloo ki sabzi can be made into an aloo ki Tikki, stuffed puri, a wrap, a salad, and so many other things. There are so many leftover dishes in our fridges which can be created into some amazing delicacies. (IANS/AD)