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MAY 2020 | ISSUE 1 GolaThe Summer Staple D I Y Summer Food MANGO & RECIPES
WHY
IS A GOOD IDEA
!
Gets you into the right Helps encourage your Boost your business
food community home-run business with with a super E-Shop!
the correct information
Recipe-Sharing! An exciting food magazine Games and more!
Bring your creations on!
Register with us today by logging onto www.foodism.xyz
“
Dear Readers,
Months of toiling and hard work have brought us
here – into your hands nally!When we started off,
Foodism was called HomeChefs_India and we
FROM were a business that helped and encouraged
home chefs to sell their products to a wider
THE a u d i e n ce. We d i ve r s i e d o u r s e l ve s i n to
mainstream food, trying to cover all things under
FOUNDER’S
the sun pertaining to food and eventually, forked
to where it all began.
Today Foodism is all the above things and more.
We've launched the Foodism magazine to talk to
DESK
people about the one thing that binds us all –
food. The magazine will speak to you on a
personal level, retelling tales from faraway
kitchens, encouraging you to get up and try
cooking a new dish or simply letting you know
about the happenings in the world of food.
But while we expanded, we did not forget our
main audience – Home Chefs. We feel for those
who have shown the courage to go out there and
sell their food. It is a highly personal thing, to be
able to sell something that you created. So we've
continued on with the legacy of helping our
fellow home cooks build their business, one brick
after another. To do this, we've included a special
home cooks section in our magazine that will
speak to you about the struggles you face, the
advantages you have, and the business support
available to you.
We've also launched the Foodism website which
has more recipes for you to cook from. We've also
got a state-of-the-art e-commerce portal, which
enables home chefs to sell their produce on an
online platform – because that's where the world
is heading now.
Foodism works in multiple verticals, enabling
food lovers across the globe to unite and share,
read and connect over all things food.
We hope you enjoy reading this magazine, as
much as we enjoyed creating it.
Cheers!
Vyom Shah
Vyom Shah - FOUNDER, FOODISM
MAY 2020 | ISSUE 1 2
EDITOR’S
LETTER
Dear Readers,
It gives us so much joy to introduce our pilot issue of the
Foodism Magazine. This magazine is the result of months of
sweat, blood and brainstorming – and while we had a lot of
doubts, we were sure of one thing – that we wanted to do this!
Let me break the magazine down for you. The cover stories will
focus mainly on the trend for the month; it will be thematic
and will be an analytical lowdown on interesting trends across
the globe - trends that affect us all. There will of course, be a
recipe section where you will nd some sumptuous, easy-to-
cook recipes to awaken the chef within you.
We have an entire section dedicated to Home Cooks, existing
home chefs who are hustling and potential and aspiring ones,
who want to make it big but don't know how. So each month,
we will bring to you, stories about how the others did it,
technical news that you can use to make it big and much more.
We'll have fun stuff too – which you need to look out for. We'll
try and surprise you each time!
Edit: We are living in uncertain times. While the entire team
was contemplating whether to postpone this launch to a
happier time, we collectively came to a conclusion to go
ahead. We're all in this ght together. And if a little happy
content can distract you, even for a little while, from the issues
we are facing as a country, as a community, it will be our
biggest success!
Cheers to us all.
Kalgi
Kalgi Desai - Editor
3 MAY 2020 | ISSUE 1
MAY 2020 | ISSUE 1
Managing Director & CEO
Vyom Shah
Editor-in-chief
Kalgi Patel Desai
On the Cover
Head Of Design
Manasi Sharma GolaThe Summer Staple
Pg No. 14 DIY Summer Food
DIFoodY
Coordinator
Shweta Khatri
Pg No. 19 Mango & Recipes
Features Writer
Huta Raval
Summer - by Hina Gautam
MANGO & RECIPES
Editorial Intern Pg No. 31 Gola- The Summer Staple
Khushi Kothari IMAGE: SHUTTERSTOCK
CONTENTS
...
help@foodism.xyz
www.foodism.xyz
Images: Shutterstock
5. Cover Story 19. Recipes + Insiders 39. Lemon Mint Mojito
41. Vagharelo Chhundo
It’s time to Summer by Hina Gautam 42. Achar Masala
19. Mango 43. Murukku
23. Mango salsa 44. Mango & Diabetes
47. Zodiacs
Fun Food Forecast
24. Mango Shrikhand
25. Nuts Ice Cream
26. Pineapple Coconut Ice Cream
27. Beetroot Raita
28. Dahi Vada
29. Pista Bar
30. Fada Lapsi
33. Chilled Beet Soup
14. Cover Plus 34. Carrot, Apple & Ginger Soup
DIY Food activities for kids, 35. Tomato Apple Cold Soup
this summer vacation 36. Cucumber Cold Soup
37. Homemade Frooti Drink
18. Snack Review
Its Time To
We've bid adieu to the There are multiple ways to cook It is considered holy, healthy and
undhiyu and the sarson these and make them tastier. tasty, hitting a trifecta of the
Here's a link to some great recipes perfect food product. The healthy
– it is time for a whole that will help your family savor bacteria that blooms in the heat
new splash pool of every bite of these, instead of makes perfectly good milk curdle
cooling indulgence. merely gulping them down! – making it go tart and solid, but
Ruby red melons and killing almost all the bad bacteria.
luscious cucumbers will Kanda-Keri-Gol The result – a luscious, creamy
treat full of good, gut-friendly
rule the roost now and
Nearly every region in India that bacteria that keeps you going no
those heavenly mangoes experiences a good amount of matter how bad the heat.
will make a much- heat, makes this delicious
needed comeback! concoction at home during Opt for foods like curd-rice or
Here's welcoming the summer months. With raw ghensh (rice cooked in buttermilk)
mangoes available in abundance for a light but hearty meal. But do
heat, with a table full of
and onions being a key ingredient take necessary precautions to
summer sumptuousness. to keep a heat stroke at bay – this ensure that all the yogurt based
Kalgi Patel Desai becomes the holy grail of battling food is stored in a cool place,
the summer months. Some salt, preferably a refrigerator, to avoid it
chili powder and grated jaggery from curdling further or going sour.
Your refrigerator is stocked with
added to finely chopped bits of This may give you a bad tummy!
frosty bottles of cold water, the ice
raw mangoes
trays are full again and large
and onions
watermelons are taking up every
and you're
square inch of free space – the
all set. Mix it
trees exude a new floral fragrance,
up with some
every few steps and tiny
comforting
mulberries sparkle on large, leafy
ghee rice or
trees. Summer's here and with it, a
scoop it up
whole new basket of luscious,
with your
sumptuous, indulgent foods!
rotis,parathas
Here's a lowdown on everything
and theplas –
you must eat while the sun's up!
you don't
need anything
The Dreaded 'Gourds' when you've
got kanda-keri
We may have chosen to start this nu
list with the least loved summer kachumber.
offering – the variety of gourds! The great
Bitter gourd (karela), bottle gourd thing about
(doodhi), Sponge gourd (galka), this relish is
ridge gourd (turai), spine gourd that almost
(kantola or kankoda), ivy gourd every home
(parval) and ofcourse the coccina in India
(tindora) and cucumbers are all makes it,and
types of gourds that belong to a everyone
family of vegetation called makes it
Cucurbitaceae. differently!
What makes these the perfect
summer food is that, not only do
Yogurt and
they grow during summers, they Buttermilk
also boast of a very high water
content – helping you 'eat your Curd or yogurt
water' and thus keeping you finds
hydrated during the sweltering mentions in
months of April through June. As ancient
mercury soars and touches higher scriptures
numbers, these gourds keep your such as the
insides cool, your tummy light and Mahabharata
your spirits high. also.
MAY 2020 | ISSUE 1 6
If you delve a little deeper into how ancient India functioned, you will realize that we as a people were
visionaries. We sought to think ahead, we saved for the future, we prepared for the worst and we walked two
steps ahead. The idiom, 'make hay while the sun shines' holds true for us, except we make pickle when the
sun shines. Fermented and ripened through natural sunshine, these large ceramic or glass pickle jars were a
summer staple that every rooftop of every house would be lined with. Mothers, aunts and grandmas would
mix a variety of masalas – ranging from spicy, to sour to sweet and tangy – rubbing it onto freshly cut
vegetables, mangoes, limes and everything they could get there hands on. Copious amounts of oil and salt
would go in, to preserve them and they would be placed out in the hot summer sun to ferment, to be eaten all
year round – especially during the rains, when vegetation is scarce.
We may have given up on the idea of making pickle at home – but even today, hot ghee-rice, mixed with some
daal and pickle and eaten with bare hands provides comfort like none other!
F r
P i c
7 MAY 2020 | ISSUE 1
e s h
c k l e
MAY 2020 | ISSUE 1 8
Melon I 9 MAY 2020 | ISSUE 1
Revisit a slice of your childhood
and go back to the times when
summers meant vacations –
sleeping on the terrace, eating
T UP!
watermelons for snacktime and
musk melon for lunch time.
Chopped up muskmelon, mixed
with a little sugar made for the
perfect meal with a hot roti! You
may have given up on those
childhood meals – but don't
give up on the melon! Slice it,
cube it, juice it –eat it anyway
you want. Watermelons are a
great source of water and fill
you up real fast. They'll help you
achieve your summer body
faster than you thought too!
MAY 2020 | ISSUE 1 10MANGOES!
There are two things summer is truly synonymous with – mangoes and childhood! Everytime
you think of summer, you get transported – back into your mom's kitchen, sitting on the floor
wearing the best rags your parents could find, gorging away at those sweet and luscious
mangoes. If you're more gourmet than desi, you could even whip up the dozens of dishes that
are so popular today – we're thinking mango cheesecake, mango sticky rice and so much
more! But did you know, that mangos are also made into sabzis and even added to daals for
an extra punch of sourness (raw mango) or sweetness.
11 MAY 2020 | ISSUE 1MAY 2020 | ISSUE 1 12
Mulberries Whoever thinks that summers in India bear no fruit, have never visited the country or didn't see it the way we saw it! Mulberries or shetoor are small spiny berries that grow on large trees. The foliage of these trees are amazing and the fruit even better. Mulberries taste sweet and sour, look for the black ones, they're especially sweet and juicy. The red ones are tart with a tinge of sweetness and the firm, green ones are super, super sour. You could try soaking the red mulberries in some salt water for about 15 minutes and then eat them for a delicious snack!
Special Editors note
Summer vacations are an amazing time for kids to learn new things,
have fun with friends and make the most memories too! But we know Dear readers,
that they take a toll on the parents, who sometimes are at a loss. If
you're one of those parents who runs out of things to do with your child,
we've got some interesting food-related activities that they can do with Last month, when we
you and learn something in the process too! created an edit list
and included this
story in our pilot
issue, we had no clue
that we'd be under
lockdown and the
kids would actually
be at home for their
summer holidays a
lot earlier than
expected. We've
altered this story to
make it more
indoorsy, so that they
don't miss out on all
those exciting, new
things that they
would have otherwise
learnt outside of
home – with all the
swimming and
skating lessons
coming to a halt.
Stay strong and sit
tight – this too shall
pass. We hope this
story gives you ways
to bond with your
child in the most
basic way possible –
through food.
MAY 2020 | ISSUE 1 14Cook up a storm with them!
COVER PLUS
S
ummer's here and it is not just a great activity; it can months. Instead of using up
time for the kids to have a extend for hours, if the child is precious resources, give them
whole new schedule! encouraged to observe things. some dough and make purees
You're probably feeling like the This will also enable your child to out of spinach, beetroots etc. to
commies chef in a restaurant, understand seasons better.” help them color it up. Now teach
constantly feeding hungry them how to make different
mouth/s and perpetually stuck 2. Cook up a storm with them! shapes out of these – add
to the kitchen to cure their colours to them. Assist with
boredom. So here, we've Well, if not a storm –at least teach cooking the rotis and feed them
compiled a fun list of things that them the basics. Under your these rotis. Not only will they
you can do with your child to supervision, get them to cook have fun getting their hands into
ensure that you teach them something, cut a vegetable, boil something – they'll learn and
something worthwhile while the water, and wash the rice. use their creativity. A
bonding with them and having Involve them in the process of watermelon shaped chappati or
some fun! So, here goes…! cooking food. Peach Kamath, a teddy bear shaped roti will
photographer and founder of give more joy than playing that
Photos by Pch, is also a mother of game on the I-Pad for sure! Just
two. She urges parents to use this make sure its cooked through
1. Teach them gardening precious indoor time to bond with well. This is also a great way to
teach younger kids about
This is a great time to show your various shapes and different
kids how to grow their own food. vegetables and fruits.
If you don't have enough space
for a garden, try growing a herb 4. Get those forks, knives and
garden on your kitchen window chopsticks out!
sill. You could use whatever
vegetables you have around the Our world is becoming smaller
house, remove their seeds, dry and we're becoming more and
them and sow them. No need to more global. With this
go out – no need to order seeds phenomenon, eating with
online either. If a herb garden various cutleries like chopsticks
also seems difficult, go ahead and knives is an important life
and grow some microgreens – skill. Prepare them early – get
they're healthy and delicious. those chopsticks out – if you
Microgreens are also easy to don't have any chopsticks,
grow and need most care thorough wash two new pencils
indoors only. and use them to teach them the
basic handwork. You can start
Tanya Khambolja, Founder of by giving them a bowl of raw or
Urban Khetti and co-founder at their kids and teach them a few boiled chickpeas. It is a great
the River Farm Community life skills. “They can learn so much motor skill activity and it will
Farming is a propagator of kids at home, skills that they might not definitely keep them busy for a
being aware of how food is pick up at school. I've been while. Cook them some noodles
grown. She even consults at a teaching my kids how to break an to give them a feel and watch
few homes and personally egg and make omelets. At least them slurp away slowly! If you
imparts practical knowledge to they won't go hungry or be don't know how to use
young kids. “A food garden dependent on an adult for food. chopsticks – switch on one of
increases the wonderment in We also have a lot of fun in the those handy YouTube tutorials
kids and helps them understand kitchen, experimenting with and get learning with them – it
their ecosystem better. It helps different ingredients, adding will be a lot of fun!
them become curious about the toppings to our eggs, stuffing Another skill to teach them is
roles every aspect of nature sandwiches with whatever we feel the use of fork and knife – give
plays, in the production of food, like. We're having a blast, while them various foods and ask
like the sun, the butterflies, the bonding and learning new things.” them to eat those with a fork
birds. Parents can also get kids and knife! Try fruits, veggies,
to write down their observations 3. Get Rock and 'Rolling'! biscuits, bread or make a game
each day, give them out of it and ask them to try
responsibility of watering the Almost every single Indian eating a biscuit with a fork and
plants so they feel some sort of household is stocked up with knife!
ownership. Home gardening is chapatti flour to last them a few
17 MAY 2020 | ISSUE 1SNACK
REVIEW
Kurkure Masala Munch
Once upon a time, back in the late nineties, PepsiCo game for most. When it comes to balancing Indian
decided to launch a new product that was more suited to flavors, Kurkure wins it hands down – subtle undertones
the Indian taste buds, despite the steady growth of Lays of ginger and turmeric, coupled with an evident tomatoey
Potato Chips – their trademark product. Out came sourness and heaps of familiar masala blends like
Kurkure Masala Munch in 1999, a deliciously crunchy, coriander, cumin and amchur make this one of the best
tangy and spicy offering that became the life of parties for Indian snack of all times. Add a dash of lime and some
children and adults alike. Almost a decade after this, chopped tomatoes, onions and coriander and voila –
sometime in 2008 when Facebook was only just growing you've got a quick party snack that your friends will relish.
in India, controversial videos began to surface, The crunch is just right – but if kept in the mouth too long,
suggesting that if you burn a single kurkure stick, it leaves these little sticks will moisten and dissolve, which makes
a waxy, plastic like substance behind. After much furor them even better for all those times when you're not
over the addition of plastic to the snack, PepsiCo finally hungry, just bored and need something to munch on.
fought a legal battle and the courts ordered Facebook and
Youtube to take down millions of links, articles and videos The Downside
of this content. Senior officials at PepsiCo had reason to
believe that people believed these stories because The biggest turn off about Kurkure Masala Munch – palm
nobody really knew what went into creating this perfect oil. Most snack manufacturers use Palmolive oil for its
snack, unlike potato chips, these sticks were a mystery to very high heating point and cheap costs. But this product
most. Soon after, began a million dollar campaign to is extremely harmful not just to your health but also to the
revive Kurkure's reputation and salvage it. Today, amidst environment. Palm oil is directly linked to cardiovascular
the hundreds of international and local snacks that are disease – so eventually, Kurkure may not be made of
readily available to us, Kurkure has managed to survive plastic but it will contribute to giving you a heart attack.
despite its shaky past, and that is truly something. Also, as they say, too much of anything is bad – eating one
too many of these addictive snacks will give you a sore
The Upside mouth, owing to the acidity and sourness in it. If your teeth
are sensitive, more than two packets of these will weaken
Pepsico truly put in a lot of heart into creating campaigns the enamel too.
that showed how Kurkure were made with rice, corn and All we'd like to say is, the snack is delicious so – khaao,
masalas – basically all things good! That really upped the magar dhyaan se!
MAY 2020 | ISSUE 1 18RECIPES + INSIDERS
M
angoes are juicy stone fruits belonging to Mangoes are easily absorbed by the body, hence aid
flowering plant genus Mangifera. Mangoes weight gain. Mango milkshakes will accelerate the
are cultivated in south Asia. Almost half of process of weight gain. Mangoes are also known as
the world's mangoes are cultivated in India alone. India Anti – ageing food. There are different varieties of
is the largest producers in the world. Mangoes are mangoes famous in different part of India.
sweet, juicy and have pulpy texture. They are widely
used in all world cuisines in different ways. Mango is Pairi mangoes have reddish tinge in skin. They are
the “King of the fruit”. It's our national fruit. pure honey, famous in Gujarat.
Mangoes are usually harvested while they are green Neelam is a favorite in Hyderabad.
nut perfectly matured. Organic mangoes are left of Alphonso is available in Maharashtra. It is expensive as
ripen on the trees. Mangoes come in various sizes and comparatively to other mangoes. They are exported a
colors select the one based on serving size. lot.
Mango fruit should be eaten all alone without any
seasoning to experience its rich flavour. Sour and Himsagar are the shortest lived of all. Bengalis know
unripe mangoes are used in chutneys or eaten with their sweetness.
salt, soya sauce, as summer drink aam panna. Mango
pulp is made into jellies. Mango lassi is also popular Dusseri are available in Uttar Pradesh. It's the
drink. Mango shake is loved by all people and best homeland of these mangoes lovingly called as “chusne
drink relished by people in summers. In summers wala aam”.
chunda, murabba, pickles, amchur powder etc.
different varieties are made. Ripe mango is used to
make juices, smoothies, ice cream, shakes, different Totapuri hails from Karnataka, Andra Pradesh and
delicious desserts. Tamil Nadu. They are great for salads. It is used as an
ingredient for many mass – produced mango products
in India.
Mangoes are nutrionally rich fruit with health Kesar, its skin is greener. Its popularly grown in
promoting qualities. Ahmedabad.
1. It's rich in dietary fiber, vitamins, minerals Chausa is popular in North India and Bihar. Its taste is
and antioxidant compounds. very sweet and has bright yellow skin.
2. It protects from colon cancers due to
antioxidant properties. Langra grows in Varanasi. The mother tree owner
3. It is an excellent source of Vitamin A which was lame, which is where the mango got its name. This
supports healthy eyes and proper bone growth, is popular in Haryana, Uttar Pradesh and Bihar.
B-carotene, A- carotene for healthy skin.
4. Good source of potassium which is
important component of cell and body fluids Mangoes are cultivated in almost all part of country of
which helps controlling heart rate and blood different variety and taste. There are many mango
pressure. products used in different ways like for:
5. Excellent source of Vitamin B6, C and E. · Juice
Vitamin ZC consumption help body develop · Fruit salads
resistance against infectious agents. · Fruit cocktail
6. It cleans the skin. · Dried mango slices
7. Helps in regulating cholesterol level. · Mango wine
8. It also improves memory power. · Flavoured yogurt
9. Mango peel is also rich in phytonutrients · Ice cream etc.
such as the pigment antioxidants.
Mango pulp is perfectly suited for conversion to juices,
10. They also contain small amount of nectars, jams, drinks, creams etc. They are then used in
selenium, calcium, iron and phosphorous. puddings, bakery filling and fruit meal for children,
11. Mangoes are rich in iron which makes flavours for food industry and to make ice creams.
them beneficial for people suffering from Hence mango is loved by all people and used in
anemia. different ways to relish its taste more and more.
21 MAY 2020 | ISSUE 1RECIPES + INSIDERS
MANGO SALSA
This simple and colorful
mango salsa is super easy
and tasty. It's sweet n spicy.
You can serve this fresh
mango salsa with chips,
tacos, bruschetta or salads.
Ingredients
Ripe mangoes, finely
chopped 1 cup
Red bell pepper, chopped ½
cup
Chopped red onion ½ cup
Fresh coriander leaves,
chopped ¼ cup
Jalapeño, seeded and
chopped 1
Lime juice 1 tbsp
Salt, chili flakes, oregano to
taste
Method
1. In a serving bowl,
combine the prepared
mango, bell pepper, onion,
coriander and jalapeño.
Drizzle with lime juice and
mix well.
2. Season to taste with
salt,chili flakes, oregano.
For best flavor, let the salsa
rest for 10 minutes or more
in fridge.
3. Assemble cream cheese,
mango salsa between two
crackers to serve yummy
snacks.
Image: Harsh Chauhan
23 MAY 2020 | ISSUE 1RECIPES + INSIDERS
MANGO SHRIKHAND
Shrikhand is a very common
yogurt based sweet dish.
Mango shrikhand tart is a
sweet mango flavored
yogurt served in tarts. It is
typically served as a dessert
after meal during summers.
Ingredients
Hung curd 1 cup
Powdered sugar ½ cup
Mango puree 1/4 cup
Mango pieces 2 tbsp
Mint for garnish
Method
1. Mix all ingredients of
shrikhand and mix well till it
looks creamy. Freeze it for 4-
5 hours.
2. Now fill the shrikhand in a
piping bag, and fill each tart
with it.
3. Garnish with some
mango and mint leaves.
4. Serve chill.
Image: Harsh Chauhan
MAY 2020 | ISSUE 1 24RECIPES + INSIDERS NUTS ICE CREAM It's a very rich ice cream full of nuts and creamy in texture. Just try it, you'll love it. Ingredients Heavy cream 1 cup Gold milk 1 cup Corn syrup 2 tbsp Condensed milk 400 ml Cream cheese ½ cup Vanilla essence 1 tsp Almond, pistachio roasted and chopped ½ cup Chocolate chips ½ cup Method 1. In a blender combine heavy cream, milk, condensed milk and corn syrup, blend the mixture on low speed for 1 minute. 2. Add cream cheese and vanilla essence and blend mixture until well pureed. Transfer to an airtight container and freeze for 2 hour, stirring once halfway while freezing, then transfer to an ice cream maker and process according to manufactures directions. 3. Add chocolate chips, roasted almond and pistachios during last few minutes of processing. 4. Transfer to airtight container and freeze to serve. Image: Harsh Chauhan 25 MAY 2020 | ISSUE 1
RECIPES + INSIDERS
PINEAPPLE COCONUT
ICE CREAM
Pineapple and coconut is a
very good combination. This
recipe is non dairy, and very
easy to make. It's a healthy
home made recipe.
Ingredients
Pineapple diced 2 cup
Banana 1 medium
Coconut milk ½ cup
Method
1. Freeze pineapple n
banana until solid.
2. Place coconut milk in the
freezer for a few minutes.
You want to use as much of
the cream as possible and
this will help separate the
cream from the milk.
3. Place frozen pineapple
chunks, banana, and
coconut milk in a food
processor.
4. Blend until smooth and
creamy.
5. Serve immediately as
soft serve ice cream or
freeze it.
Image: Harsh Chauhan
MAY 2020 | ISSUE 1 26RECIPES + INSIDERS
BEETROOT RAITA
This delicious raita will not
only add a healthy dose of
fiber and vitamins to your
dish it will also lend a splash
of color to your palate!
Ingredients
Beetroot 1 nos
Yogurt 2 cup
Roasted cumin powder 1/2
tsp
Salt as per taste.
Curry leaves 3-4 springs
Mustard seeds ½ tsp
Green chili (chopped) 1 tsp
Oil 2 tsp
Method
1. Boil the beetroot. Peel
and cut into small pieces.
2. Puree this beetroot and
strain to get smooth texture.
3. Now whisk the yogurt in a
bowl, add beetroot puree,
salt and cumin powder. one
tsp oil in a small pan.
4. Prepare a tadka, oil in a
small pan.
5. Heat the oil, add mustard
seeds, green chilli and curry
leaves.
6. Pour this tadka on
beetroot raita. Serve chilled
with biryani or rice.
27 MAY 2020 | ISSUE 1RECIPES + INSIDERS
DAHI VADA Ingredients
Urad dal 1 cup
No veggie, no problem! With Ginger 1 inch
a little planning you can Green chili 1nos
make this street side Cumin ½ tsp
favorite within minutes. Salt as needed.
Oil for frying.
Classic dishes never go out Curd(thick) 2 cups
of style! Sweet Tamarind chutney 1/2
cup
For Garnishing
Chili powder 1 tsp
Coriander leaves few
Roasted cumin powder 1 tsp
Method
1. Wash urad dal and soak
for 5 hours.
2. Drain water from dal and
add to a blender jar with
cumin, salt, green chili and
ginger.
3. Add required amount of
water and blend into a
smooth fluffy batter.
4. Take the batter in a bowl
and beat it for few minutes
to aerate it.
5. Heat oil in a kadhai.
6. Take small portion of
batter and drop into the hot
oil and fry all vadas till light
golden and crisp.
7. Drop all the fried vadas
into fresh water and let them
soak for 10 minutes.
8. Now gently press down
all the vadas between palms
to take out the excess water
from it and place in plate.
9. In another bowl, beat the
curd and salt till smooth.
10. Pour the beaten curd
over the vadas.
11. Top with red chilli
powder, roasted cumin
powder, chopped coriander
leaves and sweet tamarind
chutney to serve.
MAY 2020 | ISSUE 1 28RECIPES + INSIDERS PISTA BARFI This super easy recipe yields a deliciously fudgy pistachio sweet that will have you asking for more. Ingredients Pista 1 cup Sugar ½ cup Milk powder 2 tbsp Cardamom powder 1 tsp Pista(chopped) 2 tbsp Green food color 2 drops Method 1. Soak the pista in warm water for 30 to 40 minutes. 2. Drain water and peel all the pista and blend into a fine paste. 3. Now combine sugar and ½ cup water in a pan and boil it to make a one-string consistency sugar syrup. 4. Add pista paste and milk powder to it. Mix well. 5. Cook and stir this mix for 5 to 10 minutes till the mixture leaves the sides of the pan. 6. Add chopped pista, cardamom powder and green food colour and mix well. 7. Transfer the mixture on a greased plate and spread evenly. 8. After it sets for 1 hour, cut into square pieces and serve. 29 MAY 2020 | ISSUE 1
RECIPES + INSIDERS
FADA LAPSI
This highly fibrous
wholegrain dish is eaten on
special occasions as a
sweet treat. It is nutritious
and delicious and yet
wholesome.
Ingredients
Broken wheat ½ cup
Sugar ½ cup
Cardamom powder ½ tsp
Ghee 2 tbsp
Water 2 cup
Few almonds for garnishing.
Method
1.Heat ghee in a pan, add
broken wheat and sauté till it
becomes golden brown.
2. Now add 2 cups of warm
water. Mix well and cook on
medium flame till soft.
3. This takes upto 15
minutes, keep stirring the
mixture.
4. Add sugar and
cardamom powder and mix
well.
5. Cook till sugar water is
absorbed and ghee is
released from the sides of
pan.
6. Your lapsi is ready. Serve
in a bowl and garnish with
almonds.
MAY 2020 | ISSUE 1 30GOLA- THE SUMMER STAPLE
Golas and summers go hand-in-hand! A beautiful summer
evening drive/stroll that ends in a heavenly mélange of crushed
ice topped with all sorts of rainbow colours, chopped nuts,
creamy concoctions and so much more. Some might even
argue that golas are better than icecreams. We find out why!
ICE is Nice!
Post Production Edit
As this issue went in for a
final proofing, we found
ourselves in the middle of a
pandemic. We urge our
readers to follow
government guidelines and
stay at home. Summers will
come and go and we'll enjoy
these treats once more very
soon. For now, here's a
homemade gola recipe to
keep you company this
summer.
Method
Crush the ice in a grinder if
you have one. If not, take a
thick napkin and wrap all the
ice in it. Beat it with a pestle
until you have finely crushed
ice. Be careful and don't hurt
yourself doing this. Add a
tiny pinch of salt to your
crushed ice and mix well.
In a blender, blitz the jam
and milk until it becomes a
Ingredients homogenous mixture. If you
have readymade syrups like
Ice cubes, 2 cups rose or khus at home, skip
Salt, a pinch this step.
Condensed Milk, ½ can
Chopped cashews, Assemble the crushed ice in
almonds and pistachios 4 a bowl. Top it with the
tbsp prepared jam syrup. Pour
Mixed Fruit Jam, 1 tbsp the condensed milk over it
Milk, 3 tbsp and garnish with the nuts.
31 MAY 2020 | ISSUE 1GOLA- THE SUMMER STAPLE
S
ays Sheetal Sheth, a resident of Bodakdev
in Ahmedabad, “When we went to the USA,
some of our NRI friends treated us to
something called snow cones and they weren't
nearly as good as golas. While the people of
Ahmedabad have improvised and fancified our
golas, I'm glad they haven't turned to the West for
They are cool, slurpy and inspiration and instead trusted their own instincts
customizable – what more could to come up with original recipes for them.”
you want? Whether you're in the
mood for a super sour green mango
or a pleasantly shocking falsa or Love them or hate them, golas are here to stay!
even a kala khatta, there's one gola
for every mood! Uniformly crushed
ice (yes, that's one of the things that
makes it oh-so-good) drizzled with a
combination of your favourite
flavors and topped with a selection
of chopped nuts, rabri, condensed
milk, chocolate chips, bits of fresh
fruit – you're spoilt for choice!
But golas weren't always this fancy.
Says Mithoon Saama, a gola seller
from a popular place in Paldi, “We
improvise and even imitate the
fancier ones to make our customers
happy. We've innovated a lot also
over the years. Earlier, our golas
were crushed on a large machine,
shaped by hand with a stick inserted
into the center of the ice and then
drizzled with the customer's choice
of flavors. Now people ask for
filtered water, organic flavors and
fancy toppings. We've also changed
our way of working, to suit their
needs.”
A lot of young adults have also taken
to gola-making/selling during the
summer evenings. It is a pastime
activity for many youngsters who
think it's a great way to spend some
time with friends while earning a
quick buck on the side. A lot of this
brand of youngsters have innovated
wildly, giving your traditional golas a
whole new definition.
MAY 2020 | ISSUE 1 32RECIPES + INSIDERS
CHILLED BEET SOUP
Cool off your summer woes
with this nutritious and tasty,
chilled soup with the
goodness of beets and
carrots!
Ingredients
Butter 1 tbsp
Olive oil 1 tbsp
Onion (chopped) 1/2 nos
Potato (peeled and
chopped) 1 nos
Carrot (peeled and sliced) 1
nos
Beetroots (peeled and
chopped) 3 nos
Vegetable stock 6 cups
Salt and pepper to taste.
Lemon juice 1 tbsp
Curd ½ cup
Cream 1 tbsp
Mint leaves to garnish.
Mix seeds to garnish. (Use
sunflower, chia, pumpkin)
Method
1. Melt butter and oil in a
heavy bottomed pot and
saute all the vegetables for
about 5 minutes over
medium heat. Add in the
stock.
2. Bring to a boil, lower the
heat and simmer for 15
minutes.
3. Take off the heat and
season with the salt, pepper
and lemon.
4. Puree the soup in blender
Strain through a strainer.
5. Stir in yogurt. Chill for an
hour. Garnish with cream,
mixed seeds and mint to
serve..
33 MAY 2020 | ISSUE 1RECIPES + INSIDERS
CARROT, APPLE AND
GINGER SOUP
Enjoy the coolness of
carrots and fruitiness of the
apples with a tinge of
warmth through the ginger
in this delicious cold soup.
Ingredients
Carrots (peeled and cut into
large cubs) 4 nos
Onion (chopped) 1 nos
Celery (chopped) 1 nos
Apples 2 nos
Ginger 1 inch piece
Grated nutmeg 1/2 tsp
Vegetable stock 6 cups
Salt and pepper to taste.
Coconut milk 1 cup
Olive oil 1 tbsp
Method
1. In a large pot, cook
onions in olive oil until
translucent and fragrant.
Add carrots, apples, ginger,
and celery and mix with the
onion.
2. Add stock and let it
gently simmer until
vegetables are softened.
3. Add coconut milk and
blend well. Season with
nutmeg, salt and pepper to
taste.Chill and serve.
MAY 2020 | ISSUE 1 34RECIPES + INSIDERS
TOMATO APPLE COLD
SOUP
Technically, tomato is a fruit
too! So this fruity, slightly
acidic and sweet soup will
cool you down even on the
hottest of days.
Ingredients
Tomatoes (diced) 4 nos
Apple (diced) 1 nos
Butter 1 tsp
Salt and pepper to taste.
Cumin powder 1 tsp
Method
1. In a saucepan, heat some
butter and add the tomatoes
and apples to it.
2. Cook until tender. Add
water and simmer for a
while.
3. Blend this mix until it is a
smooth puree. Season with
salt, pepper and cumin.
4. Serve chilled.
35 MAY 2020 | ISSUE 1RECIPES + INSIDERS
CUCUMBER COLD
SOUP
Nothing cools you down
after a long hot day, like a
chilled blend of cucumber
with curd. This soup goes
with every dish and is a
great option to have as it is
for an evening snack too!
Ingredients
Cucumber (chopped) 4 nos
Curd 1 cup
Garlic (minced) 1 clove
Salt and pepper to taste.
Cumin powder 1 tsp
Butter 2 tsp
Mint leaves to garnish
Cucumber slices to garnish.
Method
1. Combine cucumber
cubes, minced garlic and
water in a deep non-stick
pan. Mix well and cook on a
medium flame for 5
minutes. Keep aside to cool
completely.
2. Once cooled, fold in the
curd and salt and blend in a
mixer till smooth. Serve
chilled garnished with mint
leaves, cucumber slices and
black pepper powder.
MAY 2020 | ISSUE 1 36RECIPES + INSIDERS
HOMEMADE FROOTI
DRINK
If you like the store-bought
mango drink, you're going to
love this homemade version
of frooti! It is healthier and
better because it is
homemade!
Ingredients
Alphonso mango (chopped)
2 cup
Raw mango ½ cup
Sugar ½ cup
Water 6 cup
Method
1. Heat a pan and mix
chunks of Alphonso mango
and raw mango with the
sugar in it.
2. Add 2 cups of water, stir
it well and boil it for 10-15
minutes
3.Drain the water and make
a smooth paste from
softened mango pulp
4. Sieve the pulp and add 4
cup or required consistency
of water in it
5. Serve chilled frooti.
37 MAY 2020 | ISSUE 1RECIPES + INSIDERS MAY 2020 | ISSUE 1 38
RECIPES + INSIDERS 39 MAY 2020 | ISSUE 1
RECIPES + INSIDERS
LEMON MINT MOJITO
Minty cool and refreshingly
delicious this mint mojito
will bring the sea and the
beachwaves right to your
doorstep
Ingredients
Fresh mint leaves 15-20
leaves
Lemon (sliced) 2 nos
Club soda 1 glass
Powder sugar 2 tsp
Salt to taste.
Ice cubes
Method
1. In a cocktail shaker add
mint leaves, 2 slices of
lemon (de-seeded),
powdered sugar and salt.
2. Mash or crush the
ingredients gently.
3. Pour the crushed
ingredients over ice and
lemon juice, in a tall glass.
4. Pour chilled soda and
stir it.
5. Garnish the glass with
Mint leaves and lemon slice
to serve it.
MAY 2020 | ISSUE 1 40RECIPES + INSIDERS
VAGHARELO
CHHUNDO
This traditional sweet and
spicy relish goes well with
every flatbread imaginable.
Here's an easy way to make
it at home.
Ingredients
Peeled and grated Rajapuri
raw mango 2 nos
Red chili powder 2 tsp
Turmeric powder (optional)
1 tsp
Sugar 2 cup
Salt to taste.
Cumin Seeds 2 tsp
Cinnamon 2 sticks
Cloves 10
Cardamom seeds 1/2 tsp
Oil 2 tbsp
Method
1. In a pan heat oil and
temper with cumin,
cinnamon and cloves. Add
grated raw mango, salt,
turmeric powder and sauté
for 5-6 minutes.
2. Now add the sugar, mix
well and boil the mixture on
low heat, stirring
continuously.
3. The sugar will start
melting. Keep stirring till it
forms a two sring
consistency syrup. Take the
mixture off the heat then
and cool.
4. When it cools, add red
chili powder and cardamom
seeds.
5. Mix it well and transfer it
in a glass bottle.
41 MAY 2020 | ISSUE 1RECIPES + INSIDERS
ACHAR MASALA
This versatile masala allows
you to make a pickle out of
almost every vegetable and
is great to make your
khichdis and sabzis
'achaari'.
Ingredients
Kashmiri Red Chili Powder 2
cup
Mustard Seeds split ½ cup
Fenugreek Seeds 1 cup
Salt 1 cup
Turmeric Powder 1 tbsp
Fennel seeds 2 tbsp
Whole black pepper 1 tbsp
Asafetida 1tsp
Mustard oil ¾ cup
Method
1. Mix mustard seeds,
fenugreek seeds, salt,
asafetida, turmeric power in
a big thali.
2. Make hole in the center
of the mixture
3. Heat the oil and let it cool
to room temperature. Then
pour the in the center of the
mixture.
4. Cover the mixture and
keep aside it for an hour
5. After it cools down, add
Kashmiri red chili powder
and mix it well. Store this
masala in an air-tight jar.
MAY 2020 | ISSUE 1 42RECIPES + INSIDERS
MURUKKU
This Southern specialty is
made with deep fried, spiced
rice flour and is addictive, to
say the least. It is crispy and
pungent with a distinctly
mild flavor.
Ingredients
Rice flour 1 cup
Urad dal 4 tbsp
Oil 1 tbsp
Sesame seeds 1 tsp
Carom seeds 1/2 tsp
Salt as per needed.
Red chili Powder 1 tsp
Hing ¼ tsp
Oil for deep frying.
Method
1. Dry roast urad dal on
medium flame until golden
brown.
2. Cool and grind it into a
fine powder.
3. Add the rice flour, ground
urad dal, ajwain, salt,
sesame seeds to a bowl and
mix well.
4. Now heat 1 tbsp oil and
pour in the flour. Mix well.
5. Add some water and
make a smooth, lump-free
dough.
6. The dough has to be non
sticky and no crumbs.
7. Heat oil in a kadhai.
8. Fill a greased murukku
mould with dough and press
the mould to make spirals
on a butter paper.
9. Set the flame on medium
and gently place the
murukku spirals with a ladle
in the hot oil.
10. Fry them until golden
brown and crisp on medium
high flame.
11. Drain on tissue paper.
Cool them and store in a
container.
43 MAY 2020 | ISSUE 1RECIPES + INSIDERS
“
T
he King of fruit, Mango is one of the most
popular, nutritionally rich fruit with unique
flavor,frangnance,taste and health promoting
qualities. Mango has more then 20 vitamins and
minerals, powerful antioxidants (vitamin- A,C,E)
properties, vit K,B6,fibers, potassium,coper,iron,etc.
Plays a protective role in eye health,skin,hair, prevent
constipation, good for hypertension, helps in fighting
cancer, boost immunity,etc.
Mango has about 30% fructose form of sugar
content so for diabetic it has variable acceptance as
main objective is to keep their blood glucose levels
in control. However glycemic index is high so well
managed diabetic can have mango in moderation
within their caloric requirement or in exchange.
100gms Mango
A recommended intake can be one serving of fruit
containing 15 grams of carbohydrate—that
contents
constitutes to about ½ cup of mango. If a fruit has
lower carbohydrate or sugars, that generally means Energy. 74kcals
you can enjoy more of it—but it doesn't mean you Carbohydrates. 16.9gm
can't enjoy the higher carbohydrate fruits! Just
Fiber. 0.7gm
remember to keep track of the total carbohydrates
in a day. Calcium. 14mg
Hence a diabetic patient should not eat mango with Vitamin c 16mg
other high carbohydrate foods such as Iron. 1.3mg
maida,pasta,desert,etc. Having mango in pieces Carotene. 2743ug
rather than juice,shakes,ras is advisable .Artificially
ripen mangoes contains calcium carbide which is
dangerous to the nervous system.
Moderation is the key.
MAY 2020 | ISSUE 1 44When hunger strikes
Bowl satisfies
The popular Buddha bowl trend of 2018 continues to spread
its roots in 2020 with people becoming
- more health-
conscious together.
The standard template includes a categorial assortment of
grains, proteins and vegetables put together aesthetically.
But do people follow the standard template? With our
creative hands and smart minds, we have the power to
switch any dish in a Buddha Bowl. Let’s get insights by
some amazing homemakers on how they feel about this
different way of serving.
by Khushi Kothari
45 MAY 2020 | ISSUE 1MAY 2020 | ISSUE 1 46
ZODIACS
FUN FOOD FORECAST Sagittarius
Baking classes in the offing for you
Sagittarius! You've taken up a new
hobby and it is giving you a lot of joy
– why wouldn't it! Baking sweet
goodies is the happiest job in the
world after all! Great going you!
Aries Leo
Romantic dinners in the offing – get Take some time off and release all
working on that rocking bod that tension inside you. Eat a whole
already! Start eating healthy and get brownie or a whole cake or a pizza
rid of that paunch, you're about to be even – just let yourself go, just this Capricorn
wined and dined very soon. Prep once. Food is your release and it is A bad time for personal
yourself! calling you. Don't ignore this call of relationships but a great time to
comfort. learn a new recipe or even four! Step
away from the relationship drama
to enhance your skills and make
things happen for yourself.
Taurus
Your new year goals and Virgo
resolutions are screaming for You will find yourself addicted to
attention, you've forgotten all about home cooked food all of a sudden
them. Put all the junk to rest and get and it is a welcome change. Saying Aquarius
working on your stamina now. If you no to junk will come from within, as It is time to learn a new hobby –
get working on your health surprising as it sounds. Embrace other than eating! We think it should
resolutions now, by the year end you the change and savor it while it lasts have something to do with food, so
will have reached your goals. – eat a bite of khichdi for us too! learn to cook or grow your own
food. It will take your mind off things
and be a great stress buster too!
Gemini Libra
It is time to get rid of all the toxicity in Life's going to get hectic pretty soon
your life. All the people who say you so we'd suggest you identify the Pisces
can't/shouldn't eat – out with them. nearest health food brands and Everything you've ever learnt will be
But not just people, also get rid of book a month's subscription with put to test now. So get working on
the toxic foods sitting in your pantry. them. It is so much better than things and put a move on the gains
We're not asking you to eat healthy, eating junk, while you're stressing too. Stay strong and find your
just start eating well. Throw the about work. solace in food when things go south
chemicals out, bring in the natural, (which they might on a lot of
wholesome stuff! occasions).
Scorpio
Your mysteries never cease to
Cancer amaze us Scorpio. You're going to
Desserts are the flavor of the have a lot of friends over and spend *This is a fun writeup that our edit team
month. You'll find yourself indulging a lot of time cooking in the kitchen. It has put together and must not be
47 MAY 2020 | ISSUE 1by Khushi Kothari
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