The Creamy Gluten-Free Kabocha Squash Gnocchi You’ll Crave This Fall

Gnocchi always sounds like one of those challenging homemade meals, when in reality it’s pretty simple to make, and you will certainly feel like an accomplished home-chef once you prepare it! What’s so special about this particular gnocchi is it uses nutrient-rich Japanese kabocha squash instead of the typical white potato, adding gorgeous colour, bold flavour and a natural sweetness you often don’t find in the traditional version of this dish. This recipe is also completely gluten-free, there is no white flour here; rather a delightful mix of brown rice flour and buckwheat flour. Pairing it with a garlic sage cream sauce makes this meal complete!

Creamy Gluten-Free Kabocha Squash Gnocchi

Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 4

Ingredients:

Gnocchi:
3 cups kabocha squash, peeled and cut into large cubes
1/2 cup brown rice flour + extra for rolling
1 cup buckwheat flour
1 egg
1/2 cup Parmesan cheese, grated
1/2 tsp sea salt

Cream Sauce:
3 tsp tapioca starch
3/4 cup plain, unsweetened almond milk or dairy milk
2 Tbsp butter
2 cloves garlic, minced
8 fresh sage leaves
1/2 tsp lemon juice

Directions:

Gnocchi:
1. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won’t do the trick). Once peeled, cut into large pieces, steam it until it’s soft and a fork can easily puncture through the squash pieces.
2. Mash it by hand or in the food processor and allow it to cool.
3. Once cooled, mixed the squash mash with brown rice flour, buckwheat flour, an egg, cheese and salt. Use your hands to combine and form a dough.
4. Flour a clean surface with extra brown rice flour and divide the dough into 3 separate balls.
5. Roll each ball out into long, thin logs and add extra flour if the dough becomes too sticky.

6. Cut into 1/2 inch cubes and then roll the gnocchi down the fork tines to make indentations.
7. When the gnocchi is ready, boil a large pot of water and salt it.
8. Add the gnocchi to the water. When it floats to the surface, it’s cooked. Remove it with a slotted spoon. Don’t overcrowd the gnocchi in the pot, work in batches if you need to.

Cream Sauce:
1. Whisk together the tapioca and the milk until it’s smooth.
2. Place a saucepan over medium heat, add the butter, then drop in the garlic for a few seconds before adding the sage. Once the sage crackles slightly in the butter, add the milk and tapioca mixture.
3. Take this down to a simmer to allow ingredients to infuse together and for the sauce to thicken.
4. Once thicker, add the lemon juice.
5. Take off the heat and drizzle the sauce over the gnocchi. Top with extra cheese, if you please!

For more heavenly gluten-free recipes, check out these 30 Delicious Gluten-Free Dinners and 18 Great Gluten-Free Party Appetizers.

10 unbelievably easy and healthy ideas for your office lunch box

1. Easy and healthy lunchbox recipes

Easy and healthy lunchbox recipes

In the morning rush, your lunchbox always takes the back seat. It is the most ignored box of your home which is often stuffed with last night’s chapati and veggies or a quickly prepared salad. And you have little motivation to open this box on a hectic weekday in office. But where is the time to prepare an elaborate and tasty meal in the morning? The following are a few ideas that can be prepared quickly in morning and are so tempting you would look forward to your lunch breaks.

2. Zucchini Tomato Pasta

Zucchini Tomato Pasta

Zucchini Tomato Pasta Recipe: Try out this delicious pasta recipe that will tantalize your taste buds.

3. Spinach-Mushroom Frittata

Spinach-Mushroom Frittata

Spinach-Mushroom Frittata Recipe: If you are a mushroom lover and want to try something unique and lip-smacking then, this recipe will surely be the one for you!

4. Roasted Broccoli with Peanuts and Chili

Roasted Broccoli with Peanuts and Chili

Roasted Broccoli with Peanuts and Chili Recipe: With the goodness of peanuts and broccoli, this dish is ideal for those who are trying to lose those extra pounds.

5. Quinoa Salad

Quinoa Salad

Quinoa Salad Recipe: Quick, easy and healthy! Give only 25 minutes and some efforts to make this delectable and nutritious recipe.

6. Poha Oats Dosa

Poha Oats Dosa

Poha Oats Dosa Recipe: This mouth-watering and easy recipe needs no fancy ingredients and is prepared in leas than 30 minutes.

7. Onion Uttapam

Onion Uttapam

Onion Uttapam Recipe: This delectable recipe can be made easily at home within 30 minutes. This dish is perfect for those who loves having South Indian dishes!

8. Mushroom Roast

Mushroom Roast

Mushroom Roast Recipe: This easy-to-make recipe can be prepared in just 10 to 15 minutes with ingredients like button mushrooms, gram flour, curd and a melange of spices.

9. Baby Corn And Capsicum Pulao

Baby Corn And Capsicum Pulao

Baby Corn And Capsicum Pulao Recipe: The quintessential pulao needs only a few ingredients – rice, baby corn, red bell pepper, capsicum, tomato ketchup, tomato, onion and a melange of spices.

10. Avocado Bruschetta

Avocado Bruschetta

Avocado Bruschetta Recipe: There can be no better way of having bread than this! Nutrient rich and tasty, it is one of the best lunch box items.

11. Apricot Lemon Chicken

Apricot Lemon Chicken

Apricot Lemon Chicken Recipe: The amazing flavours of this recipe will surely take your food experience up by a notch.

Puratan By Gourmet Planet: A 14-Course Dinner Featuring Ancient Recipes From Around The World

Puratan By Gourmet Planet: A 14-Course Dinner Featuring Ancient Recipes From Around The World

We often fail to realise how important and how complex the history of even common dishes can be. What you eat today has gone through several stages of reimagining and revision, before it appeared in its present avatar on your plate. Food bears the imprints of changes in history, culture and economy, as prominently as all other aspects and objects in our lives and this is why tracing the roots and history of any particular dish can be difficult. One can then imagine the kind of research and gargantuan effort that it would take for someone to re-create the dish that Julius Caesar is said to have created for his wife Queen Cleopatra or a dish that young Tutankhamun might have favoured. This Herculean feat was accomplished by Chef Shiv Shankar for the exclusive dinner event Puratan- a 14-course dinner that consisted of ancient recipes from Mesopotamia through Egypt, Greece, Rome, India, China, Israel, Persia and Japan.

Chef Shiv Shankar is the author of ‘The Brahmin Butcher’s Diaries’ and is the only Ancient Cuisine Reconstructionist in Asia. For Puratan, which was organised by Gourmet Planet at The Lodhi, New Delhi on November 23rd, 2018, Chef Shiv Shankar, Chef Pankaj Sharma and the hotel’s team, curated a 14-course menu, which began its journey in 3500BC Mesopotamia and took the guests through seven ancient civilizations, epic periods and a time line of 3500 years. Some of the historical figures whose purported recipes were featured in the Puratan menu included Julius Caesar, Cleopatra, Sephardim Jews, Emperor Ch’ien-lung – Qing dynasty, etc.

 

6pm290n8Stuffed quail is said to have been a favourite of Young Pharoah Tutankhamun

An Exquisite Menu For Gourmands

The menu was designed to include a number of different kinds of flavours, tastes and various techniques of cooking with meats and spices. It began with Maricha Dughdam – a spicy concoction made from milk infused with long pepper, which was apparently consumed in the monsoon and winter seasons in India during the Epic period. The recipe is said to be great for detoxifying the respiratory system, increasing appetite and relieving joint pain.

From Borscht, the Russian beet soup said to be popular with Empress Catherine the Great, to Mastik Psari, a sea bass dish with nuts and capers claimed to be a favourite of Alexander The Great, each dish served during Puratan brought forth a piece of history with it and enhanced our knowledge of what was favourable to some of the most famous palates in the history of the world. Each course was paired with exquisite wines, which complemented the taste of the dish. The menu was as much a journey for the senses, as it was for the taste buds.

bu9bsnpgLetto Con Rose or a Bed of Roses is said to have been served to Queen Cleopatra by Julius Caesar

The end of the lengthy 150-minute dinner was marked by carving a whole stuffed and roasted lamb for the Persian dish Mishmishiya, which included tender meat served with Zafrani pulav. For the sweet finale, we were served with a beautifully constructed ancient Greek dessert Galaktoboureko, which consisted of semolina custard in layers of flaky phyllo pie.

5 DIY Banana Hair Masks For Dull And Dry Hair

Banana For Hair: 5 DIY Banana Hair Masks For Dull And Dry Hair

  • Bananas are high in vitamin B6 and C, potassium,and dietary fibre
  • Bananas are great for your hair and scalp
  • Bananas prevent and control dandruff, and moisturise our scalp

Are you one of those who constantly rummage through the kitchen for ingredients that may magically transform your hair? If yes, then this article is for you. We often spend too much time and money on expensive hair products, treatments and masks, which may give you desired results but may harm your hair in long-term. What if we tell you that you could get similar results using natural ingredients without any harmful effects? One such ingredient is banana. Mashed banana on your hair might sound a little bizarre, but it can make your hair super soft and silky! You may also mix some other ingredients with banana to make interesting hair masks. So, if you are tired of spending hours in salons and spas and don’t want to burn a hole in your pocket, try out the list of banana hair masks that may end all your hair woes. But, before that, here’s what makes bananas so great for our hair

Benefits Of Banana For Hair

Bananas are high in vitamin B6, vitamin C, potassium, dietary fibre and magnesium, but free of sodium and cholesterol. They are almost fat-free, and relatively low in calories-depending on their size. Per 100 grams serving, bananas contain 0.3 gm total fat, zero cholesterol, 1 mg salt, about 360 mg potassium, 2.6 gm dietary fibre, 12 gm sugar and 1.1 gm protein. But, the benefits of bananas are not just limited to health; they are also used for excellent beauty treatments.

Bananas are great for your hair and scalp. They are known to improve manageability and shine of our hair. Moreover, they are known to prevent and control dandruff, and moisturise our scalp. Bananas are rich in potassium, natural oils, carbohydrates and vitamins, which help soften our hair and protect their natural elasticity. While there are many banana hair products available in the market, why to spend on too many store-bought products when you can make your own banana masks at home in your own kitchen.

5 DIY Banana Hair Masks For Dull And Dry Hair

Banana And Aloe Vera Hair Mask

Aloe vera is rich in vitamins A, B, C, and E, which help remove the dead cells that have accumulated on your scalp and promote hair growth. Moreover, aloe vera has proteolytic enzymes, which repair dead skin cells on the scalp and condition your hair, to give you smooth and shiny tresses. This hair mask prevents hair fall and makes your hair strong, shiny, and bouncy.

 

aloe vera

Ingredients:

  • 2-3 medium-sized bananas
  • 2 aloe vera leaf

How To Make:

  1. Extract all the pulp from the aloe vera leaf.
  2. Now, transfer the aloe vera pulp and bananas to a grinder.
  3. Blend the mixture well until you have a thick paste.

How To Apply

  1. Apply the mixture with a help of your hair colour brush.
  2. Make sure the mixture gets deep into your roots. Coat your entire scalp and all your hair.
  3. Let it sit for 2 hours. Wash your hair with cold water and shampoo it thoroughly.

Banana And Coconut Oil Hair Mask

Coconut oil helps nourish our scalp and reduces scalp infections. With high contents of vitamin E, it is excellent for dry and damaged hair. Moreover, the vitamin K content in coconut oil helps reduce dandruff. According to beauty expert, Suparna Tirkha, “Coconut oil massage promotes healthy hair growth and due to its property of preventing moisture loss, massaging this oil into the scalp and hair is known to have amazing results.” The combination of banana and coconut provides long-lasting shine.

 

coconut oil

Coconut oil helps nourish our scalp and reduces scalp infections.

Ingredients:

  • 2 ripe bananas
  • 2 tablespoon coconut oil
  • 1 tablespoon coconut milk

How To Make:

  1. Take a bowl and mash both the bananas in it.
  2. Now, add the coconut oil and coconut milk, and mix the ingredients till you get a creamy paste.

How To Apply:

  1. Section your hair and start applying the mask from the roots to the tips.
  2. Put on a shower cap and let it stay for 30 minutes.
  3. Wash your hair with water and shampoo it.

Banana And Papaya Hair Mask

Papaya is known to nourish the hair shaft and adds volume to the hair. The nutrients in papaya strengthen your hair and prevent hair loss. Here’s how the combination of papaya and banana can help.

 

papaya

Papaya is known to nourish the hair shaft and adds volume to the hair. 

Ingredients:

  • 2 bananas
  • 1/2 ripe papaya
  • 2 tablespoon honey

How To Make:

  1. Chop banana and papaya into tiny pieces and mash them.
  2. Now, add honey to the mashed mixture and blend until you get a fine paste.

How To Apply:

  1. Apply the hair mask from the root to the tips of your hair.
  2. Put on a shower cap and leave it on for half an hour.
  3. Wash off the mask with cold water and shampoo your hair.

Banana And Milk Hair Mask

The vitamins and proteins in milk, like casein protein, help nourish, strengthen and moisturise our hair follicles. If you have dry and frizzy hair, then milk is a great natural ingredient that you can mix in your hair masks to prevent dryness and dullness.

 

milkshake

If you have dry and frizzy hair, then milk is a great natural ingredient that you can use.

Ingredients:

  • 1 banana
  • 100 ml milk

How To Make:

  1. Cut the banana into small pieces in a bowl.
  2. Now, transfer the banana pieces into a blender.
  3. Add milk to it and blend the ingredients until you have a thick, creamy paste.

How To Apply:

  1. Apply this hair mask from the roots and work your way to the tips of your hair.
  2. Leave it on for 30 minutes.
  3. Wash your hair thoroughly with water to get rid of the stickiness. Shampoo your hair as usual.

Banana And Honey Hair Mask

Honey acts as a natural agent for moisturising hair and cleansing the scalp. This hair mask will leave you with silk smooth hair without stripping away any natural oils.

 

honey

Honey acts as a natural agent for moisturising hair and cleansing the scalp.

Ingredients:

  • Half tablespoon honey
  • 1 ripe banana

How To Make:

  1. Mash the banana in a bowl until you have a soft and creamy paste.
  2. Add the honey to mashed banana and mix it in well.

How To Apply:

  1. Part your hair into sections and apply the hair mask from the roots to the tips.
  2. Concentrate more on the tips. Leave it on for 20 to 30 minutes.
  3. Wash it off with lukewarm water and shampoo.

Bid goodbye to those days of dry, rough, and lifeless hair. With the help of these hair masks, you will never have a bad hair day again.

Guppy’s Winter Ramen Festival Has 12 Types Of Ramen, Food Challenges

#NewMenuAlert: Guppy's Winter Ramen Festival Has 12 Types Of Ramen, Food Challenges And More!

  • Guppy at Lodhi Colony is hosting a Ramen festival this winter
  • The festival has 12 different types of ramen dishes
  • Their are different options for both vegetarians and non-vegetarians

It’s the best feeling ever to slurp on a bowl of delicious noodles during winters. A bowl of piping hot noodles during a cold winter’s night is one of those simple pleasures of life that one should experience. To meet your snuggly demands, contemporary Japanese bar and kitchen Guppy in Delhi has introduced a Ramen festival called #RamenMeCrazy, the menu for which has 12 different types of Ramen, with exciting options for both vegetarians and non-vegetarians. The ramen bowls will be a delight for people who love the convenience and warmth of one-bowl meals and the menu will cater to the tastes of both the adventurous type of foodies and foodies who like more tried-and-tested popular options. What’s more? The menu is available all through winter at the Lodhi Colony outlet of the restaurant.

Exciting Ramen Options For Vegetarians and Non-Vegetarians

The ramen bowls at Guppy, Delhi promise to win your hearts and change your perception towards Japanese cuisine, which is often only associated with raw fish. The mouth-watering vegetarian options include Hokkaido Miso Ramen served in spicy miso vegetable dashi broth topped with corn, broccoli & snow peas; Smoked Tomato Ramen served in vegetable and tomato stock topped with sautéed kale, bean sprout corn, snow peas and broccoli; and the 5 Mushroom Suimono Ramen which is the eggless ramen noodle topped with butter sautéed assorted mushrooms, bamboo shoots, nori seaweed and spring onions.

 

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Ramen Festival all winter at Guppy, New Delhi

For non-vegetarians, ramen options include Chicken Paiten Ramen, served in simmered chicken stock topped with braised chicken, seasonal vegetables and soy cured egg; Tokyo Shio Chicken Ramen, served in salt flavoured dashi chicken broth, topped with chicken sausage and seasonal vegetables; and Cha Shu Ramen served in 72 hour simmered pork stock topped with Guppy signature pork belly, ginger, corn, wakame seaweed, spring onions and soy cured egg. The last option is said to be particularly popular in Japan. Seafood lovers will have a chance to try Seafood Ramen & Lobster Ramen served in rich soy flavoured seafood stock.

Additionally, there are some food challenges that will give a chance to foodies to compete against each other. The Ramen on Fire Challenge will allow you to compete against a friend, in finishing a spicy ramen meal and whoever finishes it first, wins a set lunch. Turn Up The Slurp Challenge will have you competing to be the ‘loudest slurper on the table’!

A 14-Course Dinner Featuring Ancient Recipes From Around The World

Puratan By Gourmet Planet: A 14-Course Dinner Featuring Ancient Recipes From Around The World

  • Puratan was organised by Gourmet Planet on Nov 23, 2018
  • The dinner featured ancient recipes from 3500BC to 1700AD
  • The dinner was a true delight for any gourmand’s senses and taste buds

We often fail to realise how important and how complex the history of even common dishes can be. What you eat today has gone through several stages of reimagining and revision, before it appeared in its present avatar on your plate. Food bears the imprints of changes in history, culture and economy, as prominently as all other aspects and objects in our lives and this is why tracing the roots and history of any particular dish can be difficult. One can then imagine the kind of research and gargantuan effort that it would take for someone to re-create the dish that Julius Caesar is said to have created for his wife Queen Cleopatra or a dish that young Tutankhamun might have favoured. This Herculean feat was accomplished by Chef Shiv Shankar for the exclusive dinner event Puratan- a 14-course dinner that consisted of ancient recipes from Mesopotamia through Egypt, Greece, Rome, India, China, Israel, Persia and Japan.

Chef Shiv Shankar is the author of ‘The Brahmin Butcher’s Diaries’ and is the only Ancient Cuisine Reconstructionist in Asia. For Puratan, which was organised by Gourmet Planet at The Lodhi, New Delhi on November 23rd, 2018, Chef Shiv Shankar, Chef Pankaj Sharma and the hotel’s team, curated a 14-course menu, which began its journey in 3500BC Mesopotamia and took the guests through seven ancient civilizations, epic periods and a time line of 3500 years. Some of the historical figures whose purported recipes were featured in the Puratan menu included Julius Caesar, Cleopatra, Sephardim Jews, Emperor Ch’ien-lung – Qing dynasty, etc.

 

6pm290n8Stuffed quail is said to have been a favourite of Young Pharoah Tutankhamun

An Exquisite Menu For Gourmands

The menu was designed to include a number of different kinds of flavours, tastes and various techniques of cooking with meats and spices. It began with Maricha Dughdam – a spicy concoction made from milk infused with long pepper, which was apparently consumed in the monsoon and winter seasons in India during the Epic period. The recipe is said to be great for detoxifying the respiratory system, increasing appetite and relieving joint pain.

From Borscht, the Russian beet soup said to be popular with Empress Catherine the Great, to Mastik Psari, a sea bass dish with nuts and capers claimed to be a favourite of Alexander The Great, each dish served during Puratan brought forth a piece of history with it and enhanced our knowledge of what was favourable to some of the most famous palates in the history of the world. Each course was paired with exquisite wines, which complemented the taste of the dish. The menu was as much a journey for the senses, as it was for the taste buds.

bu9bsnpgLetto Con Rose or a Bed of Roses is said to have been served to Queen Cleopatra by Julius Caesar

The end of the lengthy 150-minute dinner was marked by carving a whole stuffed and roasted lamb for the Persian dish Mishmishiya, which included tender meat served with Zafrani pulav. For the sweet finale, we were served with a beautifully constructed ancient Greek dessert Galaktoboureko, which consisted of semolina custard in layers of flaky phyllo pie.

Roasted Spaghetti Squash with Kale and Parm

Roasted Spaghetti Squash with Kale and Parm
ADD TO RECIPE BOX

This crazy-simple recipe is the best way I know to show off one crazy vegetable; it starts out looking like a perfectly ordinary squash, but after cooking can easily be shredded into long ribbons of “spaghetti.” If that transformation alone doesn’t blow their minds, generously topping the nest of earthy-sweet spaghetti squash with crispy kale chips and freshly grated Parm surely will.

DIRECTIONS FOR: ROASTED SPAGHETTI SQUASH WITH KALE AND PARM

INGREDIENTS

1 large spaghetti squash

2 Tbsp plus 1 tsp extra-virgin olive oil

2 tsp oregano leaves

2 garlic cloves, minced

½ tsp red chili flakes

2 tsp kosher salt

6 – 8 turns freshly ground black pepper

1 large bunch kale

1 ¾ oz Parmesan cheese, finely grated (about 1/2 cup)

DIRECTIONS

1. Preheat the oven to 350ºF.

2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.

3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.

4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.

5. 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.

Raw Jackfruit Is The Toast Of Vegans In The West

Jackfruit Recipes: Raw Jackfruit Is The Toast Of Vegans In The West

  • The chef’s simple approach is to treat raw jackfruit like meat.
  • A new favorite for most of the vegans in Europe and US.
  • Its exotic variation and preferences with different dishes.

It’s end-September, almost the perfect time to visit Lake Tahoe, America’s premier Alpine lake that borders California and Nevada. I’m at West Shore Café that is on the edge of the lake in North Lake Tahoe. I’ve just been served one of the restaurant’s signature dishes – carnitas tacos. Except, this one’s not the classic carnitas taco, a delicacy that’s usually crafted with slow-cooked pork shoulder. Rob Wyss, the restaurant’s executive chef has substituted pork with raw jackfruit and quite a few of his diners can’t tell the difference. His simple approach is to treat raw jackfruit like meat – they griddle it to make it crispy.

As restaurants across the US and Europe start getting creative to accommodate vegan preferences, raw jackfruit (it’s also commonly referred to as young jackfruit in the US) has suddenly become a new favourite. Over the last couple of years, it has gone from exotic to becoming somewhat well-known. It’s one reason why raw jackfruit exports are on the upswing from India. This is not a new ingredient to kitchens across India. In Coorg for instance, Mudi Chekke (Raw Jackfruit) curry is a time-tested recipe and then there’s the kathal biryani where raw jackfruit fills in for meat. We’ve rounded up three recipes that don’t just showcase raw jackfruit as a meat alternative but also demonstrate the sheer versatility of this ingredient:

Einchor Er Chop: (Jackfruit Patties)

Recipe Courtesy: Chef Biswajit Bhunia, Chef de Cuisine at Ayna, the Hilton Chennai.

I tried this quintessential Bengali dish during my last visit to Ayna, the pan-Indian restaurant at the Hilton in Chennai. This is Chef Bihswajit’s family recipe:

Ingredients:

  • Raw Jack fruit: 250 gms
  • Mustard oil: 30 gms
  • Mustard seeds: 15 gms
  • Cumin seeds: 15 gms
  • Green chilly: 20 gms
  • Yellow chilli powder: 20 gms
  • Coriander powder: 15 gms
  • Potato: 30 gms

For the crumbing:

  • Panko crumbs
  • Corn Flour

Method:

  1. Peel the jackfruit and boil it in turmeric flavoured water. Grate it after it’s boiled.
  2. Heat oil in a sauce pan .
  3. Add mustard seeds, cumin seeds and let them crackle.
  4. Now add ginger, garlic, green chilies and brown them.
  5. Add the jackfruit mixture with some boiled potato mixture.
  6. Cook the mixture and add in seasonings.
  7. Once the mixture is ready, shape them and crumb them in corn flour slurry and panko crumbs.
  8. Deep fry and serve hot.

 

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 A quintessential Bengali dish at the Hilton in Chennai.

Jackfruit Fish Biryani:Recipe Courtesy: Chef Latha, Chef de Cuisine, Malabar Café, Grand Hyatt Kochi Bolgatty

This Kerala speciality is an interesting twist to a raw jackfruit biryani. There’s no rice, while the textures and flavours of fish combine with raw jackfruit.

Ingredients:

  • Raw jackfruit: 500 gms
  • Fish (seer) small cubes: 300 gms
  • Crushed green chilli: 25 gms
  • Salt: 20 gms
  • Crushed ginger: 15 gms
  • Crushed garlic: 10 gms
  • Coconut oil: 100 ml
  • Curry leaves: 20 gms
  • Coriander: 15 gms
  • Mint: 15 gms
  • Crushed pepper: 15 gms
  • Turmeric powder: 3 gms
  • Crushed shallots: 200 gms
  • Fried cashews: 100 gms
  • Fried onion: 50 gms
  • Crushed coconut: 50 gms
  • Fennel powder: 8 gms

Method:

  1. Marinate the fish with ginger, garlic, salt, turmeric and pepper for about 30 minutes.
  2. Heat oil in a pan, add ginger, garlic, onions, chillies and sauté well.
  3. Add jackfruit, coconut, pepper, fennel, salt and turmeric and cook well.
  4. On top arrange the marinated fish and cook for a while.
  5. Add fried onion, mint, coriander and cashew nut. Mix it well and serve hot.
Also Read:(13 Best Biryani recepies, Easy Biryani Recepies)
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 This Kerala speciality is an interesting twist to a raw jackfruit biryani.

Pulled Jackfruit Burger:

Recipe Courtesy: Rashmi Ghale, co-founder of Purple Basil

Purple Basil is a home delivery platform in Bengaluru that serves healthy fast foodoptions.. I found this burger quite similar to the pulled jackfruit tacos and burgers I sampled in the US.

Ingredients:

  • Raw jackfruit: 75 gms
  • BBQ sauce: 50 gms
  • Honey/demerara sugar: 5gms
  • Garlic: 2 or 3 cloves
  • Lettuce: 25 gms
  • Whole wheat bun: 1
  • Purple cabbage (optional): 20 gms
  • Green cabbage: 20 gms
  • Onion: 10 gms
  • Carrot: 10 gms
  • Hung curd: 50 gms
  • Salt & pepper: to taste

Method:

  1. The slaw-
    Fine chop cabbage (purple and green), onions, carrot, and mix them in a bowl with hung curd.
    Season lightly with salt and pepper. Leave aside.
  2. The Jackfruit Mix-
    Steam the jackfruit (just enough that it retains its shape) and roughly hand-shred/pull apart into a bowl (not too thin).
    In a heated pan, add BBQ sauce and the shredded jackfruit to make a solid paste and season with salt and pepper. Leave aside.
  3. The Burger-
    Slice whole wheat burger bun horizontally and grill both slices.
    Add (washed and cleaned) lettuce on top of the base slice.
    Add slaw. Add jackfruit mix.
    Assemble it and insert a toothpick to keep it all in place. Serve immediately.

 

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 Purple Basil, a home delivery platform in Bengaluru that serves healthy fast food options.

These recipes are great if you’re looking for vegetarian options of typical meat dishes or just looking at experimenting with raw jackfruit. The pulled jackfruit burger is a dish that kids will enjoy. It’s not just the textures that make it a great meat substitute. It’s rich in protein, Vitamin A and C and also antioxidants.

This Is Equinox Labs Contribution Towards The Recent FSSAI Initiative – Eat Right India

This Is Equinox Labs Contribution Towards The Recent FSSAI Initiative - Eat Right India

FSSAI has launched the Eat Right India movement in order to spread awareness about eating right and safe food. With the outburst of several non-communicable diseases amongst the youth and the elderly population, FSSAI has put forward this initiative. The three factors which the Eat Right India is going to address is Eat Safe, Eat Healthy & Eat Fortified.

Carrying the torch ahead, Equinox Labs brought its best team together and conducted a Food Safety and Hygiene training, commonly known as FoSTaC Training, made mandatory by FSSAI, on Friday, 9th November 2018 at the famous Khau galli of Ghatkopar, Mumbai. The Khau Galli opens in the early evening hours, around 4.30 PM till midnight serving different kinds of food.

Nearly 30-35 Food vendors participated in the training. Similarly, more such trainings will be conducted in the coming months.

“Popular food sites like the Khau Galli of Ghatkopar has hundreds of people visiting them everyday, the number sky rocketing to even thousands on a festive occasion. At such crucial sites, even with a minor contamination, the scope of food-borne disease is immense. Equinox Labs has started with Khau Galli to create awareness amongst food hawkers that provide Indian cuisines to a large population. This way, we are targeting a large crowd, ensuring their safety and hygiene with a small number of food hawkers. We are also planning to conduct more of such big and small training sessions in the coming time to create more such awareness.” adds Ashwin Bhadri, CEO – Equinox Labs.

Under the Eat Right India movement, FSSAI has introduced two campaigns and expects every individual to join these and make a difference. The two campaigns are: ‘Swasth Bharat Yatra’ and ‘Save Food, Share Food, Share Joy’.

Swasth Bharat Yatra is FSSAI led initiative and supported by the Ministry of Health & Family Welfare, Government of India. It is a PAN – India Cyclothon which will cover all the major cities of India for about 100+ days. It is organised to create awareness on combating diseases like obesity, heart diseases and micronutrient deficiency. This campaign is assumed to influence the population and bring about a change in the lifestyles of people.

Equinox Labs participated in Cyclothon for Swasth Bharat Yatra in association with FSSAI on 10th November 2018. There were more than 30 cyclists and other volunteers who started 23 Kms of Cycling from Mulund (Tip Top Plaza) to Institute of Chemical Technology (ICT) – Matunga.

Swasth Bharat Yatra is an FSSAI led initiative and supported by the Ministry of Health & Family Welfare, Government of India. It is a PAN – India Cyclothon which will cover all the major cities of India for about 100+ days. It is organised to create awareness on combating diseases like obesity, heart diseases and micronutrient deficiency. This campaign is assumed to influence the population and bring about a change in the lifestyles of people.

This Cheese Corn Dosa Is Every South Indian Food Lover’s Dream Come True

This Cheese Corn Dosa Is Every South Indian Food Lover's Dream Come True

  • Having aloo masala as dosa’s filling is too mainstream
  • Try something new like cheese corn dosa
  • People across Delhi are loving this combo of sweet and savoury flavours

The ever-so increasing competition in the food and restaurant industry is giving rise to a number of fusion dishes. Be it north Indian food or south Indian food, the wide variety of fusion dishes is enhancing the culinary experience for people across the country. One such food item that has been extensively experimented with is our beloved dosa. Having aloo masala as dosa’s filling is too mainstream. Try something new instead. Located in Pitampura is Sankalp Restaurant that is serving a delicious yet quirky version of dosa – Cheese Corn Dosa.

As the name suggests, cheese corn dosa is a heavenly combination, both of which are immensely enjoyed as standalone ingredients. This dosa comes with a filling of American corn kernels that are mildly sweet in taste. The generous filling of grated cheese inside the dosa complements well with corn kernels. This sweet and savoury combo is being loved by people across the vicinity. Not only is this delight pleasing to the palate, but to the eyes as well. The corn kernels are mixed with spices that are hard to resist. This dosa variation is quite heavy though, and can fill you up in no time. Reasonably priced, cheese corn dosa is perfect for your month-end days when you’re not much willing to spend more.

Pair this delight with sambar and chutney to make your culinary experience even more enticing. So, the next time you crave for dosa, head to this place and try out this quirky variety. Do let us know about your experience in the comments section below.