BACK TO THE OLD SCHOOL……. REALLY?

 We have tried a lot, modified a lot, experimented a lot but what is the root of our food still people is unable to recognise that. We have implemented edible chemicals in our food, changed the structure of food but what would be the shelf life of such dish? Will it survive for forever or will it again change as per upcoming generation’s choice and preference?  We have always seen debate shows where people will only talk about organic food but what is organic food? The kind of seed which we are using in our farming land for cultivation is it free from any kind of indulgence of chemicals? How we can assure that food what we are eating that is pure organic and not having any inherence of pesticide, herbicide or any chemical fertilizer. The answer is we have reached in  that level where coming back and doing farming is very difficult. Those are heavy schedule in office do they think about organic and inorganic?

The time has changed the whole scenario of eating habit. Now we are looking for those food stuffs those are easy to prepare and in the same time it should be tasty. The one who is handling food he should be having the knowledge about the cooking and rest there is no such question raised about organic and in organic. Many so called Facebook personalities Chefs promotes organic products but when and where they have checked those products? We are going back to the old school but in what way. The kind of food demand is raising in world it is less than the production of agricultural product  and we all aware about  many countries still facing scarcity of food. We should be responsible towards consumption of  food rather than changing the ingredients of food .

Copper-The king of kitchen

 

Copper vessels were one of the main vessels where food was cooked in ancient time and even today few involves copper utensils in everyday life. Many decades back there were very few types of utensils available and copper was the safest and purest choice of people. People were more health centric and they strictly obeyed the Ayurveda and they believed in good healthy lifestyle.

Food is evenly cooked inside the copper vessel because copper helps to distribute even heat and also gives you an additional benefit and that is food remains hot for longer time. It is also much suitable for slow cooking and can tolerate heat for longer period without affecting the taste and nutritive values.

Copper is used to purify the body and helps in detoxification. It is also responsible for good digestive system and helps to rid out stomach related diseases. Copper is also an essential nutrient which is required in our body. It is also responsible for healthy bones, it also helpful in iron absorption in body. It is also responsible to increases the immunity and many more health benefits are there.

But as per few food sites and bloggers they stated that cooking food in copper may be hazardous because food which has salt it reacts with copper which is responsible for releasing more particles of copper. But as per study and observation I found that copper vessels which are coated with thin tin alloy it could be slightly dangerous and hazardous when coating wears in time.

Nowadays many vessels are available and people are buying it with more confidence whether it is copper water bottle or any small vessel where they can keep water to drink. Many ayurvedic cuisine focused restaurant or food venture they use copper pots and pan to serve the food.  Many Bars are also using copper based mixology tools.      

FOOD COOKED IN IRON VESSEL

Nowadays food is cooked in modern way and lots of new technologies have been implemented to improve the cooking experience by reducing the risk of burning and also reduce the time of cooking. The metal which is being used in today’s era is more human friendly as per the food safety guidelines. But traditionally whenever food was cooked it was cooked in thick vessel whether t was copper and iron. This kind of thick bottom vessels were used to cook food because of tolerating the heat and also suitable for slow cooking.

The food which is cooked on top of Indian style range which is known as Chulha where wood is used as main fuel and in that utensils has to be thick enough to tolerate the heat from the wood. The first choice was always Iron kadhai because it was easy to use and in that almost all the vegetables and meat can be prepared with constant heat for long time. Many people claims that the food which is cooked in iron kadhai has more iron content as compared to other utensils. The taste of food in iron kadhai also enhanced and it is also believed that kadhai also releases iron which mixes with the food.

Overload Egg Chilla Sandwich

 

 

 

 

 

 

For chilla batter

s.no	ingredients	Quantity
1	Atta	100 grm
2	Water	100 ml
3	Salt	To taste
4	Ajwain	1 grm
5	Butter	25 grm
6	Egg	1 no
7	Turmeric powder	2 grm
8	Red chilli powder	2 grm

For filling

s.no	ingredients	Quantity
1	Boiled egg	4 no
2	Chopped onion	25  grm
3	Chopped coriander leaves	5 grm
4	Chopped green chillies	5 grm
5	Chat masala	2 grm
6	Mayonnaise	100 grm

 

Method of Preparation-

·         For chilla batter combine all ingredients which is mentioned for chilla batter above and keep aside

·         For filling boil the egg peel it and mix with other ingredients mentioned for the filling above table. 

·         Take non-stick frying pan and add butter and then pour 1 ladle of chilla batter then prepare it like a thin pancake.

·         Then take two pieces of chilla and apply little mayonnaise in both then fill it with prepared filling and close it with each other.

·         Cut like triangle or square and serve with tomato ketchup or any chili sauce.

 

 

CONCEPT OF MUKBANG & "ASMR"

Mukbang is an online eating experience created by the presenter, in which they consume a wide variety of foods in huge quantities in front of an audience. It began in South Korea and has since spread throughout the world.

Mukbang is a new trend that uses crisp sound, eating sound, swallowing sound, and chewing sound to attract individuals and trigger ASMR (autonomous sensory meridian response). Many young people have recently tried this trend by eating Indian food, including handmade and ready-to-eat food, as well as street food, thanks to an online platform (YouTube), Twitch and Afreeca TV. It has grown in popularity since there are many different types of food tasting videos available on the internet, but it is one of the newer concepts where people may enjoy their meal while listening to the host's eating voice.

Mukbang also has a variant called cook bang, which means "cooking and eating." For Mukbang, new content has been generated and new films have been posted with a new concept in which they display the entire production of the meal and then devour the entire cooked food in the same video. All of Mukbang's well-known content creators are from South Korea, which is well-liked by their audience. These creators are extremely popular on YouTube, with millions of followers from all over the world.

It also has a downside in that the host consumes a large quantity of food at one time and consumes that amount of food on a regular basis. It may have a negative impact on their physical functions, and they should not consume food in quantities that are clearly greater than their capacity or daily consumption over the long term.

Pic courtesy- Insider.com 

Jhoi/Jholi

Jhoi/Jholi- (kadhi of Uttarakhand )

A traditional dish which is generally prepared with whole wheat flour, butter milk and has involvement of seasonal vegetables (Spring onion, Fenugreek stem, Radish , Green leaf vegetables and cucumber).

It has three components

1. Tempering- black mustard seed, whole red chili, cumin seed
2.  Body- whole wheat flour and buttermilk
3. Vegetables- Spring onion, Fenugreek stem, Radish, Green leafy vegetables and cucumber

S.no	Ingredients	Quantity
1	Whole wheat flour	25g
2	Buttermilk	250 ml
3	Black mustard seed	1 pinch
4	Whole red chili	1 pinch
5	Cumin seed	1 pinch
6	Seasonal vegetables	50 g
7	Salt	To taste
8	Turmeric powder	2g
9	Red chili powder	2g
10	Coriander powder	2g
11	Mustard oil	20 ml
12	Onion- sliced	20g

 Method of preparation

1. Mix whole wheat flour with butter milk, turmeric powder, coriander powder and red chili powder
2. Add oil in kadhai then add tempering let it be crackle and then add sliced onion allow it to caramelized (not too brown)
3. Add mixed batter for the jhoi in the kadhai and allow it cook in slow flame.
4. Add seasoning and add seasonal vegetables cook it as per the  nature of vegetable.
5. Serve hot with boiled rice.

Note- Add that vegetables in beginning which need to be cooked but vegetable like cucumber must be add when jhoi is almost prepared otherwise it will be mashed completely.

 

 

RAGI GULGULE WITH GULKAND RABRI

   RAGI GULGULE WITH GULKAND RABRI

PUWE OR GULGULE IS FAMOUS IN ENTIRE NORTH INDIA AND ORISSA. PREPARED IN ALL TYPE OF OCCASION AND FESTIVALS.

Rabri I have prepared by taking 1 litter of full fat milk and reduced it to half and then add condensed milk into it .This is little short way to make rabri.

S.no	Ingredients	Quantity
1	Ragi flour	80g
2	Whole wheat flour	20g
3	Sugar powder	20g
4	Saunf	2g
5	Milk	1.1litre
6	Baking powder	1 pinch
7	Condensed milk	400g
8	ghee	250 ml
9	Dry fruits	20g

 

Method of Preparation

1.       Make a rabri by reducing milk and condensed milk. Refrigerate it

2.       Make a thick batter by using raagi flour, whole wheat flour, saunf and milk.

3.       After that add baking powder mix it well.

4.       Heat ghee in kadhai and heat it up medium to low.

5.       Drop batter little and try to form a ball shape

6.       Fry until brown color

7.    Serve with rabri and garnish with chopped dry fruits.