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YB WEB DESK. Dated: 9/22/2021 8:06:11 AM
VEGGIE DELIGHTS
Dr. Kaviraj Khialani Celebrity Master Chef Shakahaari Swaad Ki Baari [Easy to make No -Onion - No Garlic- healthy low cal recipes] Cooking vegetarian food has always been a wonderful experience for me, the crunch, the freshness, textures and colors, the vibrancy of the aromas when we saute, stir fry, bhunao, give dum effects to our recipes especially with indian cuisine is truly magical. The roasting of the spices, the fresh masalas, the wet and dry concepts of blending them and the aromas which tempt the senses and the palate is just out of the world! Most of us have this question lying around us with regards to what new to have in veg food and what new to make every day? The answer to that is very simple, maintain a diary and write down your favorite veggies and pulses/legumes in that, schedule them for the week, keeping in mind the colors and how you wish to prepare them and I guess it’s all done! Planning always works when it comes to deciding menus and pick and choose seasonal availabilities and formulate a menu plan which suits the needs and taste of yourself and your family. Choose a balance between varieties of vegetables, pulses, legumes/sprouts etc as a part of your meal plans. Use of fresh vegetables is always recommended and cook them just right and retain their nutrient levels, do not overcook vegetables and ensure you are consuming them as close to preparation time, storing for a very long time is also not a good idea. The farm to plate concept clearly explains the same where we minimize the duration of time from where the vegetables grow and reduce distance and delivery time for the consumer to prepare and enjoy its benefits to the fullest. Recipe- 1] KALA CHANA BEMISAAL Ingredients Small red vatana/chana/small chickpeas/beans- 100 gms soaked for 4-5 hours, boiled with a pinch of salt and ¼ tsp soda bi carb until well cooked and tender. For the masala: Oil/ghee- 2 tsp Bayleaf- 2 no Ginger- green chili paste-1 tsp mix Tomato puree- 1 cup fresh Salt to taste Turmeric powder-1/2 tsp Red chili powder-1/2 tsp Coriander powder-1 tsp Water- 1-2 cups Desiccated coconut- 2-3 tbsp. Kasuri methi-1 tsp Garam masala powder-1/4 tsp Coriander leaves-2 tbsp. Lime juice- 2 tsp add and serve. Method: 1. Prepare all the ingredients for the kala chana recipe. 2. Boil the kala chana until cooked and soft and keep aside. 3. Heat oil/ghee in a kadai add in the Bayleaf, ginger –chili paste and saute for a few seconds, add in the tomato puree, salt and all powdered spices and saute well for 1-2 mins. 4. Add in kasuri methi, the boiled chana and the coconut powder and mix well, saute on a high flame for 2- 3 mins, add a little water as needed and cover and cook for 15-20 mins/pressure cook for 2-3 whistles. 4. Lastly add in the fresh coriander leaves and a splash of fresh lime and serve hot with pao/ roti/ phulkas/ chapattis. __________________________________ __________________ About the Author: Chef Kaviraj Khialani is a Mumbai based foodhealth and lifestyle consultant. Having worked with esteemed brands like Taj group of Hotels, Kuwait Airways to name a few, he comes with over 22 plus years of experience with the food and hospitality industry. Specialised in over 33 international cuisines, Chef Kaviraj is an author, writer, food designer, academician and consultant.