SAFFOLA AURA - THE NEW SUPER OIL WITH OLIVE OIL AND FLAXSEED OIL

The new Super Oils from  Saffola Aura, was launched by celebrity chef Kunal Kapur and celebrity nutritionist Pooja Makhija. Saffola Aura is a unique Oil that blends two trending super foods - Olives and Flaxseed. These Oil provides the benefits of both Omega-3 and powerful anti-oxidants that helps renew our body cells every day.

I was invited for the launch which was held at Mumbai where chef Kunal and nutritionist Pooja chatted abut how Saffola Aura is the perfect wellness choice for today’s lifestyle be it a salad or a bowl of pasta.

Chef Kunal made a quick pickle Vendaya Maangai / Aam Ka achaar using Refined Olive and Flax seed oil. 

Speaking at the event, celebrity chef Kunal Kapur said, “The new Super Oil, Saffola Aura, is a welcome addition to all our kitchens. It is a first-of-its-kind blend of two super foods that will renew your body cells every time you eat a meal.”

Celebrity nutritionist Pooja Makhija added, “With the amount of external stress we face in our modern, fast-paced lives, it is important to renew ourselves from within. This new Saffola Aura does just that with its omega 3 and antioxidant properties. It is indeed a Super Oil for a Super You!”

The event also saw a cook-off challenge between the bloggers, using super oils. Our team of three decided to make Risotto and Salad and of course we were declared as winners.  In given time of 45 minutes we whipped up Red Pesto Risotto and Italian Kachumber using the super oils. Finally, the evening ended with discussion on mindful life-choices like using Saffola Aura.

                               

                                        Red Pesto Risotto

Italian Kachumber

MANGO BANANA SMOOTHIE BOWL WITH DATES ALMOND ENERGY BALLS

This is a creamy mango banana smoothie bowl topped with fresh fruits and dates almond energy balls. Its a nutritious bowl of goodness that can be achieved in minutes.

Ingredients for the Dates and Almond Energy Balls:
1 cup - Roasted Almonds
10 nos - Dates (soaked in warm water)
¼ cup - Sunflower seeds
¼ cup - Pumpkin seeds
¼ cup - Flax seeds
2 tbsp - Jaggery / Brown Sugar
Pinch of Cardamom Powder

In a mixer ground the almonds first to coarse powder add the other ingredients except dates grind them until soft at the end add dates grind them again to a smooth texture. Roll them into bite sized balls and store for use.

For the smoothie:
2 cups - Frozen Mangoes
2 - Frozen bananas
1./4 cups - Dairy or Non Dairy Milk

Combine the mango, banana, with milk and blend until smooth and transfer to the serving bowl.

Toppings:
Mangoes
Pear
Apple
Mango
Plums
Pomegranate
Ghulkhand / Rose Petals / Edible Flowers
Chia seeds

Place the smoothie in a bowl, arrange the toppings, energy balls and enjoy!

Nungu (நுங்கு) Recipes / Ice Apple / Palm Fruit

Nungu / Palm fruit is one of the natures summer gift. These tender palm fruits are natural body coolants and a rich natural source of Vitamins and Iron. Made these quick Coolants with Ice apple as main ingredients for Summer Special Series on DTNEXT News Paper, recipes follow.

NUNGU / PALM FRUIT ROSE MILK

Ingredients:
Chilled milk - 2 cups
Nungu - 5 nos, skin peeled
Rose milk essence - 2 tbsp
Sugar - Not required, if needed add a tsp

How to make:
In a bowl add milk, rose essence and stir well. 
Add the cleaned and chopped palm fruit / nungu to the bowl.
Mix well and serve cold.

NUNGU / PAM FRUIT NANNARI SHARBAT

Ingredients:
Nungu - 4 nos (cleaned and chopped)
Nannari syrup - 2 tbsp 
Sabja seeds - 2 tbsp (soaked overnight)
Chilled Water - 1 cup
Lime juice - 1 tsp
Mint leaves -  few, torn

How to make:
In a tall pitcher add the chopped nungu, nannari syrup, sabja seeds, lime juice, mint leaves stir them well. 
Add ice cubes and serve them chilled.

NUNGU / PALM FRUIT COCONUT POPSICLES

Ingredients:
1 cup - Palm fruit 
1/4 cup - Palm fruit (chopped)
100 ml - Condensed Milk
200 ml - Coconut Milk (store bought)
¼ tsp - Vanilla essence

How to make:
Puree the palm fruit and keep aside. In another bowl add condensed milk, coconut milk, vanilla essence add the palm fruit puree and mix well. 
Add chopped palm fruits in each of the moulds, pour the mixture, close with the pospicle lid and allow to freeze over night.
Show the moulds under running water remove the popsilcles and relish it right away.

NUNGU / PALM FRUIT ALMOND MILKSHAKE

Ingredients:
Nungu - 5 pieces (chopped)
1/2 cup - Almonds (soaked overnight)
Honey - 2 tbsp
1/2 tsp - Vanilla essence

How to make:
In a blender add almonds and squeeze milk out ot it. Add palm fruits to the blender, almond milk, vanilla essence, honey and blend until smooth.
Pour into individual servings add chopped palm fruits and almonds on top and serve.

NUNGU / PALM FRUIT BANANA NICECREAM BREAKFAST BOWL

Ingredients:
Nungu - 5 pieces (chopped)
Banana - 2 nos (chopped)
Granola / Mueseli - 1/2 cup
Chia seeds - 1 tbsp
Flax meal - 1 tsp
Banana slices
Mango cubes
Pomegranate Kernels
Palm fruit pieces
Almonds, Raisins, Cashews

How to make:
Add chopped banana and palm fruits in a freezer bag and freeze them overnight. Next day place the frozen banana and palm fruit pieces in a blender and make them into smooth paste by adding a tbsp of milk or almond milk.

Transfer the nicecream to the bowl. Layer it with granola, banana, mango, pomegranate, palm fruit, chia seeds, flax meal, nuts and raisins.

BUSTING THE MYTH - AJINOMOTO

A seminar on bringing out the truth and facts of Ajinomoto was held in Chennai on 29th march 2017.  It started with introductory speech by Mr.Atsushi Mishuku, Director and General Manager of Ajinomoto India Pvt Ltd  with a briefing about the Organization. Taken over by Mr.Govinda Biswas, Manager Marketing, on details of their manufacturing methods, processing and benefits of the products. The event also had Nutritonists Dr.Dharini Krishnan, Dt.Devisri Sundaram and Dr.Chef Vinoth Kumar, the CEO of Sai Institutions.

Ajinomoto is a Umami seasoning mix, made from finest quality crops like sugarcane and tapioca in a fermentation process. Ajinomoto is the brand selling MSG which is a pure Vegetarian Ingredient. Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. 

MSG is safe to use and recognized by The U.S. Food and Drug Administration. The European Union classifies it as a food additive permitted in certain foods and subject to Quantitative limits. 

Dr. Chef Vinoth Kumar, swiftly made us Paneer 65 with Ajinomoto seasoning. He did mention that theirs a certain ratio in which MSG has to be added to food preparation which will for sure increase the taste. 

At the end of the event i was sure that Ajinomoto is definitely safe to consume and is a sure taste enhancer, when it is restricted within the intake limits. 

BAINGAN BHARTA RECIPE

Punjabi Baingan Bharta recipe at home is easy to make. This is a smoky flavored simple to make side dish for Indian breads. Wish i had a tandoor at home to make such charred / smoky / grilled dishes for my meal.

Very recently my love towards eggplants had begun. I started with baingan ka bhaja which is an simple pan fried side dish for rice / khichdi varieties and then with smoked eggplant raitha which makes an beautiful pair with pulao / biriyani. This is my debut attempt in making punjabi baingan bharta recipe which i simply loved it with phulkas for lunch. 

Remember watching a tv show in which chef taught on tricks to buy the perfect eggplant. It has to be light in weight and the skin outside should be shinier.

Slow roasting of baingan on the stove top (open flame) until the skin of the eggplants are fully charred will yield the perfect punjabi baingan bharta.

Ingredients:
1 large - baingan / eggplant

1 no - large onion, chopped

3 nos - tomatoes, chopped

1 tsp - garlic, minced

1/2 tsp - turmeric powder

1 tsp - red chili powder

1 tbsp - coriander powder

1/2 tsp - garam masala

2 tsp - oil

1 tbsp - ghee

1 tsp - cumin seeds

1 tsp - salt or as reqd

2 tbsp - fresh coriander

How to make:

Grease oil all over the brinjal and slow roast on open flame until it gets fully charred.

Cool it remove the skin mash it with a fork.

Heat the ghee + oil in a pan add cumin seeds,once it crackles add onions, garlic sauté well add tomatoes, red chili powder, turmeric powder, coriander powder and cook till the mixture leaves oil.

Add the mashed brinjal, garam masala, salt mix well and cook in medium heat for 2 minutes.

Spinkle coriander leaves and serve hot.

ANDHRA RIPE RED CHILLI CHUTNEY

Andhra Ripe Red Chilli Chutney makes a perfect side dish with dosa. The recipe is simple to make with very lesser ingredients. The ripe red chilli chutney turned out to be sooper spicy and hot like the way i wanted. I ground it too a smooth texture. Traditionally they are coarsely pounded using a mortar pestel.

Ingredients: 
100 gms - Ripe Red Chillies
1 tsp - Tamarind paste
2 tbsp - Gingelly oil
1/2 tsp - Mustard seeds
1/2 tsp - Fenugreek powder
1/4 tsp - Hing / Asafoetida
Salt as reqd

Method: 
Remove the stalks of the chillies and thoroughly wash and pat dry them.

In a pan heat drop of oil, fry the chillies in medium heat for 2 minutes, remove and set them aside.

Grind the chillies with tamarind paste into smooth texture or as per your required consistency.

Keep scrapping the sides do not add much water while grinding.

Heat 2 tbsp oil add mustard seeds once it crackles add hing, turn to low heat and add the chilli paste, add salt and allow to come to gentle boil.

Turn off the flame, allow to cool and store it.

EGGLESS LEMON CURD RECIPE

Eggless Lemon Curd Recipe is a must try this festive season. It makes a unique Christmas gift. This makes a wonderful spread on breads, on plain cakes, topping for fruit trifles, cupcake filler, spread for cakes, tart filling and much more. One batch yields a glass jar full. This can be refrigerated and used for later.

Usually beaten egg yolks, sugar, lemon juice and lemon zest are used in making this lemon curd. This eggless lemon curd recipe is fool proof, the lemon curd turned to be soft, smooth and gave the exact texture like the egg ones. Eggless lemon curd works the best as tart filling. Had stock of chat / snack cups, microwaved them for a minute and filled them with lemon curd and grated few zest of lemon and topped with mint leaves.

Making tart at home s easy. Check the wholewheat tart base recipe in here. The lemon curd can be filled into the tart base.

Preperation time: 10 mins

Cooking time: 15 mins

Yields: 1 cup

Ingredients:
1/4 cup - Cold water
1/2 cup - Sugar
3 tbsp - Corn flour
1/4 cup - Fresh lemon juice
2 tsp - Lemon zest

Pinch of lemon yellow approved food colour

How to make:
In a saucepan, mix water, sugar, corn flour, food colur if your are using and mix it thoroughly.

Heat the mixture in medium and keep stirring until it thickens.

Pour immediately to another container add lemon juice, lemon zest whisk them well and allow to cool.

Eggless Lemon curd is ready refrigerate in air tight container and use as desired.

Before spreading it remove from the fridge bring to room temperature beat it and use the eggless lemon curd.

Marundhu kuzhambu recipe

Marundhu kuzhambu recipe is my ammas signature dish. Each family has its own version and this is how my mom makes it. Monthly once she will make sure to prepare this kuzhambu which goes well with appalam kootu. This is one of my favorite combo from my ammas kitchen. This Indian medicinal herbs and spice gravy works helps in indigestion, cough, cold, sore throat. Sometimes she adds long peppers (thippili) too to this gravy. Steaming hot rice with this marundhu kuzhambu recipe, drizzled with gingelly oil makes a perfect weekend detox meal.

I remember making this one often for my sister in law post her pregnancy. I used to add hand full of garlic pods in this gravy and she really loved it. Powder of the spices and herbs can be made and kept well in advance so that when necessary it can be used.

For lunch paired this marundhu kyzhambu recipe with keerai masiyal (greens with tadka) averakkai curry, appalam kootu, chakka payasam, butter milk, gooseberry pickle.

Ingredients:

Omam / ajwain

Sukku / dry ginger (crushed in mortar pestel)

Milagu / peppercorns

Jeeragam / Cumin seeds

Vendayam / Fenugreek seeds

Each of the above 1/2 teaspoon roasted in 1/4 tsp oil and made into fine powder.

Onion - 1 no

Garlic - 10 pods

Lemon sized tamarind

Kuzhambu / Sambar powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt - 1 tsp

Sesame oil - 4 tbsp

Mustard seeds - 1 tsp

Jeera - 1/4 tsp

Vendayam / Fenugreek - 1/4 tsp

Asafoetida - 1/2 tsp

Dry red chilies - 1 no

Curry leaves - 1 sprig

How to make:
Make onion and gralic in to smooth paste adding little water.

Soak tamarind in two cups warm water for 15 minutes and squeeze off the tamarind pulp.

In a Kadhai heat oil add mustard, jeera, asafoetida, fenugreek, red chiliy, curry leaves allow to splutter add onion, garlic paste and cook until raw smell goes off / until it become dry.

Add salt, turmeric, sambar / kuzhambu powder, tamarind water, cover and cook in medium heat.

Once it starts to thicken add the powder bring to boil and switch off the heat.

Serve with steaming hot rice and kootu or appalam.