Foodialogues

04/05/2024

It was a Sunday afternoon of boredom which lead to this simple snack mimicking a margherita. The process was made simple and quick with a spiced mozzarella cheese slice and packaged pizza sauce. Daksh enjoyed the creation and sought the final approval from his little sister. She deconstructed the dish based on her knowledge of ingredients and expressed her approval. 😀

Do you know that it was sheer boredom of eating gourmet food lead to the creation of margherita pizza?? Yes the poor Neapolitans daily meal of a flatbread with toppings was transformed into a delicacy by Raffaele Esposito the most famous pizza-maker in Naples. The Queen of Italy summoned him to make something new and interesting since she was bored of eating French gourmet every day. A pizza, inspired by the colours of the Italian flag met the queen’s approval and thus Margherita Pizza was born. 🍕😀

Here's the delicious homemade "Margherita Bread Pizza" Preparation video 👇😋

https://youtu.be/xdiwKf0rTAA

It was a Sunday afternoon of boredom which lead to this simple snack mimicking a margherita. The process was made simple and quick with a spiced mozzarella c...

01/05/2024

Happy Labour Day 😊

26/04/2024

Summer holidays—the magical time of the year when school bells fall silent, and the world becomes a canvas of endless possibilities for the little bundles of energy. With the sun shining bright and the days stretching long, summer holidays hold the promise of adventure, relaxation, and cherished memories waiting to be made. This Sunday afternoon my little “D” rolled up his sleeves and donned his chefs cap. Veggie meal he said and we began planning. We settled on a fireless and knifeless cooking after long arguments and negotiations for the next Sunday.

I chopped the vegetables under his stern instructions and was also given a briefing on videography. “I will do the talking” he said and” please don’t shake the mobile”. .We set the kitchen counter with all necessary ingredients for a veggie meal and my little chef began his preparation of a vegetable sandwich and salad. The preparations were simple. He used his creativity and imagination and went about like a pro. This video is special…..it’s not about the product….it is not a culinary master piece… but Daksh’s enthusiasm, his cooking adventures and the family bond forged on a Sunday afternoon makes it very endearing. 😃

The joy of having created something, the sense of accomplishment and the happiness when the “splendid veggie meal” passed the taste test will remain a cherished memory for all of us. Culinary creativity and exploration thrives within the heart of every child. All that we adults have to do, is to be an enthusiastic mentor. Measurements, fractions, chemistry, physics, biology, history, geography…all can be learnt in the kitchen. 😃

This video is special…..it’s not about the product….it is not a culinary masterpiece… but Daksh’s enthusiasm, his cooking adventures and the family bond forg...

24/04/2024

Staying hydrated in hot summers is important but very challenging. Here is a natural cooler using whey residue after making paneer at home. 😀

Link for the Summer Special "Masala Whey Cooler" recipe with preparation video is here https://bit.ly/3whiWDv 👈

23/04/2024

The pride and joy of Punjabi cuisine is the tall earthen kulhar of fermented refreshing smoothie … the lassi. The hot summers day in every Punjabi household begins with this cooler made from fresh curd churned with either salt or sugar and topped with a clot of cream. The salt variation known as the salt lassi and the sweet variation known as the sweet lassi are popular drinks which have evolved into myriad variants today.

Lassi or the ‘curd smoothie “is said to have originated in India as early as 1000 BC. Milk was set into curds in huge earthen pots overnight and the next day would be mixed with water and consumed with a pinch of salt or some sugar. This drink would energize both the young and old to carry on with their activities of the day.

Another variant is where the curd would be churned into butter. The remnant liquid was consumed as “chaas’ or “chaati ki lassi” or buttermilk after adding a pinch of black salt. Later this fermented drink included addition of herbal flavors such as mint, coriander, ginger, curry leaves etc. Ayurveda lauds this fermented drink as very important for gut health. Ayurveda claims that both lassi and buttermilk help to restore the beneficial gut microbes thus crucial for the process of digestion.

Today lassi and buttermilk have several popular adaptations, the recipes of which have been given below. Lassi is loaded with protein and calcium. The nutritional load and flavor increases with the fruit, nut and spice additions.

Link for the Summer Special "Mango Melon Lassi" 🥭 recipe is here https://bit.ly/3W9apNy 👈

22/04/2024

Have you heated milk at home and let it boil for long?? …. Payasam, rabdi, palkhoa, kulfi… If so you would have noticed that the milk turns slightly brownish in colour and the taste also changes. This change is referred to as the Maillard reaction or non-enzymatic browning. It is named after French natural scientist Louis Camille Maillard and is one of the most important chemical reactions in the food industry.

Sugar and protein in the milk combine in the presence of heat and result in a brown aromatic liquid. A variety of aromas and flavours are developed depending upon the intensity and length of heat applied.

Here is a beautifully browned milk with flavours complemented with a sprinkle of green cardamom to make a delicious creamy malai kulfi. 😋

Recipe link here https://bit.ly/3UcnAuq 👈

20/04/2024

Frank Epperson, an 11-year-old accidentally invented the ”popsicle“ way back in 1905. It was a freezing night in San Francisco. The soda powder and water with a stirring stick that he left outside the house turned into a delightful summer treat.

Here is a no-sugar chill treat that can be relished by all….the watermelon popsicle with Indian flavours. 😀🍉

Link for the Summer Special "Watermelon Popsicle" is here https://bit.ly/44fvurF 👈

19/04/2024

Kulfi /Qulfi is a traditional Indian ice cream with Mughal origins. Traditional flavours include malai, mango, kesar, elaichi, and rose. A nonwhipped ice cream this is a dense frozen dessert which has evolved into several variations such as orange, avocado, strawberry, chocolate, and many more.

Recipe Link for the Summer Special "Mango Kulfi" is here https://bit.ly/3JrsbUC 👈🥭

17/04/2024

Auspicious Srirama Navami…. The day that denotes the descent of Lord Vishnu as avathara purusha Rama on earth. The Rama Principle is a combination of the divine in the human. 🏹🙏

Rama’s philosophy was doing good to the people. He also said that there is no greater adharma than causing others to suffer. When people do not perform their duties according to their dharma, they do not get the right results. Out of ignorance, they blame the cosmic scheme for their misfortunes.

Preparations for neivedyam are a Simple fare of panagam, neer more, and vada paruppu… healthy and quick-to-prepare recipes. 😀

Recipe links here https://bit.ly/4aYVHgc 👈

14/04/2024

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துகள் ☺

04/04/2024

Eat them raw and crunchy, cooked and soft or fluffy in a cake... Carrots... Bugs Bunny's favourite is celebrated today..... International Carrot Day. 🥕😀

Foodialogues shares exclusive recipes of this vegetable. 🙂

Recipes Link here https://linktr.ee/foodialogues 👈

26/03/2024

A weekend trial with my grandson… Potato Smiley made from scratch. After shaping the first smiley I left the dough in the creative hands of the little one who fathomed how he can make the potato mash to smile and was also able to reason out as to which patty smiled the best. His creative side also brought out an impromptu limerick. Not a great fan of fried stuff he enjoyed helping his “paati” not only with the smileys but also the video.

A patented product of McCain’s, this ‘Angrezi Aloo Tikki “originated around 1990 if we go by the YouTube commercials.” Grin-shaped mashed potato bites with the crispy outside that will get kids (and parents) asking for more’ says McCain USA. ‘Dil mange more’ seems to be their tagline too thus shaping up nearly 19.7% obese kids. Yes …these happy faces are carbohydrate and fat-loaded. They are addictive yet have a positive side if eaten in moderation.

A piece or 2 gives instant energy boost and potatoes possess complex carbohydrates which has an edge over simple starch. Research shows that frying can increase resistant starch and potatoes are definitely more satiating when compared to rice. Thus these smiling faces can be made into a healthy meals if combined with “chole” or a peas masala. A fresh salad along with the smileys and a dash of Indian Chutneys make a quick and tasty meal…but remember just a smiley or two.

Being my first trial I used some Maida roux for the binding which can be easily substituted with whole wheat flour without a change in texture or taste. The little cornflour dusted finally while kneading gives it the crisp finish on frying. I used Italian spices that come with Pizzas for seasoning the dough. Chilly flakes, finely chopped coriander, green onion shoots can be used in the dough as flavourings with a liberal sprinkle of chaat masala after frying. Two big potatoes weighing totally around 200g can yield around 15 smileys which can be frozen and fried whenever required.

For recipe click the link in BIO 👆

25/03/2024

Happy Holi 😊✨

19/03/2024

Jatu, Matali, Dewal, Karad, Chhohratu , and Bhirgu…..lush and green paddy varieties grown on the slopes of the Himalayas on the terrain which harmoniously blends the earth and skies, mountains and valleys, snows and water. The laal chawal as it is popularly referred to, is cultivated at an altitude of 2200 metres above sea level. The rice that you see on my palm is the famed Jatu … highly flavourful and aromatic the origin of these grains can be traced back to thousands of years. Be it a marriage or a period of sorrow, treating a sick, or offering a yagna these red rice varieties occupy an important place.

The health virtues of this Himalayan red rice is immense. Rich in iron with a natural red colour that is attributed to the anthocyanins that double up as antioxidants, these grains are also known as ‘rakthi rice’. A good source of dietary fibre and B vitamins they are a boon to people with high cholesterol.

Cooked at an altitude of around 3000 metres above sea level, this almost extinct cereal which is undergoing revival was not just a treat to our eye but a feast to be remembered. Paired with a simple rustic Rajma, this ‘meal in a tent” was a part of our snow camp experience that will remain unforgettable. Cooking red rice of any variety be it from the plains or from the hills requires a little care. The water to rice ratio is higher and cooking takes longer. Log on to https://linktr.ee/foodialogues for recipes using red rice. 👈

13/03/2024

The charcoal sizzles and sputters, ash blows and splinters fly while the glowing fire spreads ruthlessly on the creamy tender corn cobs. Adept hands turn the cob till the kernels are golden-hued with smears of black. A quick rub of lemon, salt, and chilli, the snack is ready at 2560 m above sea level. The queen of winter street food is available in abundance at Solang Valley. The magnificent snow-clad mountains surrounding you and layers of snow beneath your feet stand a quite witness to your excitement, visual and sensorial treat. For delicious street food recipes and homemade Corn on Cob log on to https://bit.ly/43nz5U7 🌽

08/03/2024

Happy Women's Day 😊

06/03/2024

Pink, wispy, cloudlike and sweet….fairy floss is the prime time repeat….. Any guesses?…. yes it’s the KILLER CANDY… the characteristic pink-hued PANJU MITAI….be it freshly made on a rotating tub or the ones in a plastic cover tied on to pole and carried by a clever salesman who is on the constant lookout for kids who have enormous “nag factor”. My grandson waits for his yearly summer Kodai trip, and why does he yearn for it?…..It’s the cotton candy and horse rides around the lake. Will it be the same any more…? The color is gone and so is the joy of kids and the livelihoods of many. Thanks to Rhodamine B, the villain and poor food safety. Is it due to ignorance, lack of awareness or a callous attitude for quick gains…hard to decipher.

Rhodamine B (RhB) is widely used in industrial purposes, such as printing and dyeing in textile, paper, paints, leather and so on. It’s harmful to human health causing irritation to the skin, eyes, and respiratory system, and is cancerous. Due to its low cost, RhB is frequently used for foodstuff colouring on the sly. Banned by FSSAI this colour creeps into several street/restaurant foods. The bright orange chilly paneer, the delicious and spicy Schezwan noodles/rice, Manchurian, bright pink ice creams and khoa-based sweets, resplendent orange Bajjis, curries with red-hued gravies, boondi and boondi ladoo….its use has been exploited in food preparation.

It’s high time that consumers become aware. Don’t wait for a crackdown by the food inspectors or the government. Food colors definitely stimulate appetite and your taste buds. But do not fall a prey. Is life going to be colorless and dull? Do we have to eat only monochromes of dull brown, black, white???? NO! Nature is filled with colors that are safe to use in foods. Red, blue, and violet– Derived from anthocyanins found in beetroots, raspberries and red cabbages. Green– Derived from chlorophylls, the green pigment found in all leaves and stems. Yellow, Orange, Red– Derived from carotenoids found in pumpkins, turmeric, saffron, apricots, carrots and tomatoes.

Color the tomato soup with a slice of beetroot, Kesari with saffron, Bajji and bonda with turmeric, Mint chutney with spinach…This has been our Indian wisdom since ages. Use your creativity and dish out foods that are safe and loaded with colors that are natural. The weekend brownie or the chocolate cake becomes a rich tempting brown when you add some beetroot or red carrots…. Enjoy cooking. Experiment with natures colors to develop unique hues and shades. Eat safe and eat colors. Foodialogues as a last in its winter special for this season brings a beautiful ‘Pink Soup” aptly christened by my granddaughter. 😀

Recipe link for the healthy and delicious "Pink Soup" is here https://bit.ly/3Inw3Wn 👈

05/03/2024

"No-sugar” week… resolutions that pop up after a festival or a celebration. Added sugars are a taboo for this special week. Read on to discover how difficult it is to keep up a’ no sugar” week … It is a general notion that “sweet” foods contain added sugars. To the contrary “savory’ foods like bread, soups, sauces, chips, breakfast cereals etc. contain good amount of added sugar.

Sugar in any name is just as sweet and just as lethal if the consumption exceeds 30g /day that amounts to 6 teaspoons. Sugar can creep into your foods under several names. A popular brand of fruit and nut muesli contains sugar, oligo fructose, honey and candied fruits. A Greek yogurt label lists sugar as an ingredient. A breakfast bar has honey and a “healthy” almond snack has liquid glucose and golden syrup. A fruit juice with “real’ fruit has sugar and liquid glucose. A soup powder has added sugars and so does a biriyani seasoning. An original special breakfast cereal screaming weight loss has liquid glucose.

Sugar is the most preferred source of the body’s fuel for brain power, muscle energy and every natural process that goes into proper functioning of our body cells. An overwhelming and growing body of scientific evidence, highlights the negative effects of excessive or prolonged sugar intake. This is particularly significant for fructose and high-fructose corn syrup. Glucose supplementation is definitely beneficial during growing stages where there is an increased cognitive requirement. But this increase can be supplemented using glucose from healthy and natural dietary sources, such as fruit, vegetables, and whole grains, which all provide nutritional benefits to the body.

Want to go sugar free…Please Read THE FOOD LABEL. It will help, to make informed healthy decisions. Take care of the sugar consumption of your kids….remember the figure 6 is the maximum for them too. There is absolutely no need to completely eradicate sugar from your diets, but moderation and limitation is the key to healthy living. Foodialogues brings to you a healthy” no sugar” eggless carrot-date cake for your “no sugar” resolution.

Delhi red carrots and dry dates give this cake a natural sweetness and a rich color. Fiber, vitamin A and iron are bonus nutrients that you would be getting along with this super soft and spongy cake.

Recipe Link for the Healthy & Delicious "Date-Carrot Cake" (Sugar-free) is here https://bit.ly/3PcjGA7 👈