Baking is a relaxing and imaginative pastime, but it can also be messy and time-consuming, particularly when it comes to cleanup. Cleaning baking items and equipment is critical to preserving their quality and lifespan. This article will look at five simple and unique methods to keep your baking utensils and equipment clean, with a focus on tools used for desserts. Elisha Parikh, a baker and young entrepreneur shares handy tips: Clean mixing bowls with white vinegarMixing bowls are a vital tool for any baking endeavour, but they may be difficult to clean, particularly when dough or batter has adhered to the sides. White vinegar is an effective way to clean mixing bowls. Start by filling the bowl with hot water and add a cup of white vinegar. Let the mixture settle for about 30 minutes, then drain the water and clean away any leftover residue with a brush. Rinse thoroughly with warm water and pat dry with a clean towel. Rolling Pins should be cleaned with a toothbrushAlthough rolling pins are intended to flatten dough or pastry, they can acquire residue over time. Use a toothbrush with soft bristles to remove any debris from the grooves of a rolling pin. You can also clean the rolling pin's surface using a moist cloth. Avoid soaking wooden rolling pins in water, since this might cause the wood to deteriorate. Instead, use a moist cloth to wipe the surface and a clean towel to dry it. Use Lemon Juice to Clean Measuring CupsMeasuring cups are used to measure ingredients precisely, but they can also retain stains and odours from previous use, which can emit an unwanted smell in your desserts! To clean measuring cups effectively, use lemon juice. Cut a lemon in half and rub the inside of the measuring cup with the lemon half. Let the juice sit for a few minutes, then rinse with warm water and dry with a clean towel. This will not only remove any stains but also leave the measuring cups smelling fresh and clean. Clean Stand Mixers with a ToothpickStand mixers are a staple tool for any baker, but they can also accumulate residue, like spilt batter, in hard-to-reach areas. To clean a stand mixer effectively, use a toothpick to remove any residue from the crevices. You can also use a damp cloth to wipe down the surface of the stand mixer. Soak Pastry Bags in Warm Soapy WaterUse cloth or silicone pastry bags to avoid single use plastics. Since pastry bags are used to pipe dough or filling, they can become clogged with residue over time. To clean a pastry bag, fill it with warm soapy water and let it soak for about 30 minutes. Then, rinse with warm water and hang it to dry. You can also use a pastry brush to clean the inside of the pastry bag. For reusable pastry bags, avoid using hot water, as this can cause the bag to melt. Also Read: Here's our pick of local bakers who bake artisanal breads in Mumbai This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
01 June,2023 09:29 AM IST | New Delhi | IANSNow that mangoes are in season, it would be a shame to make only desserts with them. The 'King of Fruits' is more versatile than we know, and is something that different Indian communities boast of and chefs keeping reminding us about. While a delicious aamras, payasam or cheesecake seems like the ideal sweet dish to enjoy during this time of the year, one look towards the many dishes that are made in Indian homes is testament of the versatility of the fruit to make savoury dishes, with pickles being one of the most common by-products, a summer ritual taken on by grandmothers annually and are enjoyed by the entire family throughout the year. With raw mangoes already available in abundance and ripe mangoes making an appearance in pockets of the city, there is so much that one can explore with the fruit. Mid-day Online reached out to chefs in the city and neighbouring states to share innovative savoury recipes that people can follow to make the most of the mango season. While some of them use the fruit in different versions of salad, there are others who celebrate India's curries and take it up a notch to make specials that may often be difficult to imagine but helps bring out a unique flavour in the dish. Raw Mango Salad by Harish Singh, chef, Thai Naam by Ananda, Andheri EastMaking a salad out of mangoes is the easiest way to work with the fruit and chef Harish Singh at Thai Naam by Ananda, says you can start by making a Raw Mango Salad this summer. With a mix of raw mango strips, jaggery powder, spring onions and water chestnuts, it simply promises to produce a burst of flavours that can add value, if it is one of those days when you don't really like your meal. Ingredients: Green unripe raw mango 1 noJaggery powder 1/2 tspLemon 1 noA pinch of salt Sugar 1 tspSoya sauce 1 tspSpring onion/ scallions 2 stalksWater chestnut, cut into pieces 5-6 nos Method: 1. Wash and peel off the green skin of the mango, using a julienne peeler shred the mango into strips. 2. Mix together all the salad dressing which includes lemon, salt, sugar, jaggery and soya sauce in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.3. In a large mixing bowl, add your shredded mango with the salad dressing and water chestnut. Mix it well, if you prefer your salad a little sweeter you can add more sugar. If you prefer more spice, add chilli flakes and if it’s too salty or sweet, add more lime juice. 4. Place it on a serving platter and garnish it with finely chopped spring onion. Enjoy your summer salad. Mango Curd Rice by Chef Akhil Multani, founder, The Ghost Chef, WorliIf you are looking to make comfort food with mangoes, then there is no better amalgamation that combining it with curd rice, according to chef Akhil Multani, founder of city-based delivery kitchen, The Ghost Chef. The sweetness in a traditional curd rice makes all the difference to the otherwise plain dish, enjoyed by one and all. Ingredients:Mango 1 nos Curd 70 gm Mustard seeds 1 gm Curry leaves 1 gm Ginger, chopped 5 gm Boiled rice 200 gm Oil 10 ml Green chillies, chopped 4 gm Roasted sunflower seeds 10 gm Salt to taste Method:1. Peel the mango and divide the pulp into two equal halves. 2. Blend one half in a mixer grinder, till a smooth paste is formed. 3. Cut the second half into small dices. 4. Mix the curd, rice, boiled rice, mango puree, chopped mango in a bowl till all ingredients are well amalgamated. 5. In a small tempering vessel, heat the vessel till nice and hot. Add in the oil, mustard seeds, ginger, green chilies and curry leaves and cook for a minute on low heat. 6. Pour the tempered mix on the mango mixture in the bowl. Add salt to taste and mix thoroughly. 7. Place in the refrigerator and serve chilled. Garnish with roasted sunflower seeds. Goan fish curry with raw mango by Alex Dias, chef, Novotel Goa, CandolimIf you love Goan food, it is the best time to experiment with delicious dishes by making a traditional Goan fish curry with raw mango, according to chef Alex Dias at Novotel Goa. While tamarind is usually used as a souring agent in fish curries and other dishes, he says, with the season comes a change. "Since it's mango season, the souring agent is essentially raw mango, and their tanginess and freshness is really different." It is also the reason why he recommends that for those visiting Goa right now, it is important to relish the curries being made during this time of the year but if not, the recipe shared by him is definitely comforting. IngredientsLocal Goan Mussori chillies 6 nos (If Kashmiri chillies 10 nos)Scraped Coconut 1/2 coconutPiece of Ginger 5mm Garlic 4 flakesCumin seeds 1 tspCoriander seeds 3 tbspHaldi powder 1 tspGreen chillies, slit 1 tspSalt to tasteSliced onion 100 gmKingfish 4 slicesRaw Mango 3 slicesOil 50 ml Method:1. Grind the masala ingredients mentioned above, in a mixer with a little water to fine paste.2. Heat the pan, add little oil, sauté some sliced chopped onions, then add masala to it and cook for 1 minute.3. Add water to this fish curry, to make it consistency of creamy curry, You can then add some salt and slit green chillies, as per spice requirement.4. Once the entire mixture reaches a boil, you can add the fish to the curry.5. Along with the fish, add the cut pieces of raw mango, to give it that nice tangy flavour that it has. See that the mangoes are not overcooked. 6. Boil till the fish is cooked and serve with Goan red rice. Raw Mango Moringa Salad by Haresh, wellbeing chef, Woods At Sasan, Sasan, GujaratA raw mango salad is a classic approach to include the fruit in your food but now without a little addition of moringa leaves, says chef Haresh, who is the wellbeing chef at Woods At Sasan. He explains, "Raw mangoes are an excellent addition to any dish that requires a tangy, acidic flavor. Their firm texture and sour taste make them perfect for pickling, chutneys, or as a topping for salads and sandwiches. Raw mangoes also add a refreshing element to curries and stews. Just be sure to balance their tartness with other sweet or savory ingredients to create a well-rounded dish." Ingredients:Raw mango, julienned 250 gmFrench beans, julienned 50 gm Fresh tomato, julienned 3 noFresh moringa leaves 15-20pcsPeanuts, toasted and crushed 15 gmFresh Brahmi 10 leaves For dressing:Garlic, cloves 3-4 podsLime juice from 1 medium size limeFresh red Bhavnagari chili 1 noOrganic jaggery: 3 tbspRock salt to taste Method:1. Julienne the raw mango, beans, tomato & fresh moringa & Brahmi and keep them aside in an ice water bowl.2. Using a mortar pestle, pound together garlic, lime juice, red chilies, rock salt, jaggery,3. Gently mix with juliennes raw mango, beans, tomato with dressing and serve immediately. Garnish with crushed peanuts, fresh Moringa and Brahmi. Raw Mango Carpaccio by Umesh Pawar, chef, Seesaw, Bandra Kurla Complex, Bandra East At Seesaw, chef Umesh Pawar was inspired to create a Raw Mango Carpaccio after he saw a version of it during one of his travels to Israel, so it is no surprise when he says people can definitely innovate with mangoes to make a carpaccio out of it. He explains, "While the restaurant was serving slices of raw mango with local spices and a tangy dressing, our version puts a twist on the spices and gives it a nutty, creamy texture by infusing it with pine nuts, paprika seasoning and avocado." Ingredients:Raw mangoes 3 nosGarlic, minced 5 gmSmoked paprika powder 5 tspCoriander, chopped 20 gmHass avocado, cubed and tossed in olive oil, a splash of vinegar, and some salt 30 gmPickled onion 5 gmPine nuts, toasted 4 gmChimichurri sauce 3 gmCapers 3 gmCaster sugar 80 gmLemon juice 10 ml Salt and pepper to taste Method:1. Make the marinade: mix the garlic, lemon juice, smoked paprika powder and caster sugar with salt and pepper to taste, in a pan over low heat. Reduce the mixture on a very slow flame to infuse all the flavours.2. Remove from heat and cool, then stir in the coriander.3. Meanwhile, thinly slice the raw mangoes using a mandolin. Leave the mango slices to infuse in the marinade for 24 hours.4. To serve, arrange the sliced mangoes on a plate – around 15-20 slices.5. Drizzle with the smoked paprika marinade and top with the diced avocado. 6. Top with dollops of chimichurri, pickled onions, toasted pine nuts, and capers; garnish with a few coriander sprigs and drizzle with a bit of good extra virgin olive oil. Thai Prawn and Mango Salad by Mukesh Sharma, executive chef, The Westin Mumbai Powai Lake, PowaiWhy settle for a regular raw mango salad when you can make an exquisite Thai prawn and mango salad? Mukesh Sharma, executive chef at The Westin Mumbai Powai Lake in the city says the dish is a signature at their restaurant during this season. While other dishes make use of raw mangoes, this is made with the ripened one coupled with tangy flavours, fresh ingredients and exotic aromas that can be enjoyed throughout the season. Ingredients:Prawns 100 gmRipe mango, cubes 1 noOnions, diced 20 gmTomatoes, diced 20 gmCoriander, chopped 1 TbspGreen chillies, chopped 1 tsp For dressing:Sweet chilli sauce 4 tbspSweet soya sauce 1 tspChilli Sauce- 1 tspGalangal half inchKaffir Lime zest 1/2 tspCoriander stem- 1 tspBird eye chilli 1 noLemon juice 1 tbspSushi vinegar 1 tbspLemon grass one inch Method:1. Start by making the dressing2. Blend together sweet chilli sauce, sweet soya sauce, chilli sauce, galangal, kaffir lime zest, coriander stems, Lemon juice, sushi vinegar and lemongrass3. In a bowl add prawns, ripe mango, onions, tomatoes, chopped coriander and chopped green chillies.4. Toss in the salad dressing and serve it on a bed of mixed lettuce, Also Read: Mango payasam? Mumbai chefs share recipes for innovative desserts to make with the fruit this summer
30 May,2023 02:03 PM IST | Mumbai | Nascimento PintoThe summer heat is yet at its peak and coolers and cocktails may be the need of the hour. While there are many different kinds of cocktails that are classic, there are other innovative ones that people can make that are equally delicious yet heady. One of them is the Paloma, which is a tequila-based cocktail, and as it happens - it is also Paloma Week. This weather demands a chilled cocktail that can help people unwind, especially on the weekend. From cocktails such as Paloma Margarita - a cocktail that will transport you to the enlivening land of Mexico; Taco Paloma - the herbaceous and crisp crafted tipple brings a new dimension to the classic cocktail; and Tropical Paloma - all things sweet coupled with refreshing undertones, reinvigorating the signature Paloma - each recipe features fresh, seasonal ingredients that enhance the palate and make for the perfect accompaniment to any dish. Elevate your Paloma Week with refreshingly perfect Patron cocktails: The Paloma Ingredients:TequilaGrapefruit juiceLimeSugarSalt solutionSoda Method:1. Take all the ingredients and build in a highball glass.2. Garnish with a grapefruit wedge/slice. Taco Paloma Ingredients:TequilaGrapefruit Oleo SaccharumTaco mixLime juiceTonic Method:1. Taco Mix : Blend together 1150 ml of fresh pineapple juice, 50 gm fresh coriander, 30 gm fresh basil + 30gms mint, 375 ml agave/honey and fine strain.2. Grapefruit Oleo Saccharum: Peel 5 grapefruits, add 300 gm of castor sugar.3. Lightly muddle the sugar with the peel to release the oils and store for two nights in a vac pac bag.4. Strain the peels out and bottle the syrup for use.5. Shake and build in Highball glass. Top up with tonic.6. Garnish with coriander salt rim. Paloma MargaritaIngredients:TequilaGrapefruit cordialHot sauceLime Juice Method:1. For the grapefruit cordial, take the leftover peel (from Oleo) and leftover pulp from the juice and add sugar and water in a 1:1 ratio and simmer till it forms a syrup.2. Bottle and use.3. Shake all ingredients and pour into an Old Fashioned glass.4. Garnish with salt rim and grapefruit slice. Tropical Paloma Ingredients:Patron silver tequilaMango cordialLime juiceTender coconut sodaGrapefruit Method:1. For the mango cordial, take fresh mango, add sugar and water in a 2:1:1 ratio and simmer to make a cordial. For the tender coconut soda , carbonate tender coconut water.2. For the grapefruit mist add mango peels as well as grapefruit pith to 60 ml vodka and keep for 2 nights to infuse. Strain peels and pour into a spray bottle.3. Build in highball glass. Spray grapefruit mist.4. For garnish, add fresh mango wedge. Also Read: Sip that beats the heat: Seven gola-flavoured cocktails made with a twist This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
26 May,2023 01:35 PM IST | New Delhi | IANS
The summer season in Mumbai is synonymous with golas. The flavoured crushed ice street-side delight found on a wooden stick makes almost every person’s mouth water. It is made by the ‘golawala’, who at his cart instantly scoops crushed ice and puts it together on a stick, while drizzling it with lip-smacking liquids of different flavours that give people respite from the summer heat. While one of the most popular flavours may definitely be the deep purple kala khatta, the others like orange, mango and kacchi kairi are not far behind. It is impossible to imagine going through the summer season without relishing a gola or a chammach gola, with a spoon in a glass, anywhere in the city. Over the years many flavours have been added to the ice treats, individually or together. While some prefer one flavour, there are others who prefer to enjoy mixed flavours to get the best of everything. Now, that seems like the perfect recipe if you want to elevate the simple delight into a boozy one by simply adding alcohol to it. While some may already be experimenting it, Mumbai bartenders say a lot more experiments can be done. Mid-day Online spoke to mixologists who are innovating with the classic gola to create a unique experience in their Mumbai restaurants. They not only combine tequila with berries but also kala khatta. They also add vodka and rum to these cocktails inspired by golas in the city, to make refreshing cocktails. Since the sweltering heat doesn’t look like it wants to go away any time soon, the alcohol-infused gola-flavoured cocktails will definitely come to the rescue, especially if you want to let your hair down at home or make something interesting for your next summer house party. Berry Pop Cocktail by Yash Advani, founder, Maikada, Kemps Corner Summer brings back all kinds of sweet and sour flavours on the streets. But if you want to enjoy the classic gola at home, then Maikada founder Yash Advani suggests a boozy gola. It is made by adding some tequila to it. He says, “When you sip on this delicious berry-flavoured cocktail, you'll be transported back to hot summer days when you would feast on sweet and juicy berry golas. The Berry Pop cocktail, which has tequila infused with berries, is inspired by the summer treat. “It even imitates a gola in a modern way, making not only the taste familiar but also the method of consuming it alike.” IngredientsTequila 30 mlHandful of berriesSprite 15 mlSoda 15 mlEdible glitter for garnish Method1. Freeze a mixture of tequila and crushed berries in the shape of a popsicle.2. After it is fully frozen, take it out and place it in a glass and top it up with Sprite and soda.3. Garnish with a punch of edible glitter. Rum and Masala Coke Gola by Kapil Dubey, F & B manager, ITC Grand Central, Parel A familiar yet unique take on the classic Rum and Coke mixture, Kapil Dubey, food and beverage manager at ITC Grand Central in Parel suggests turning it into a popsicle with a slight difference. Instead of the classic rum, using any spiced rum along with lemon juice, chaat masala and orange zest enhances the taste. Dubey says such creations in the beverage counter makes guest keener to experiment with the various cocktails at the five-star property. "And this one is my personal summer favourite gola cocktail," he adds. It is a good mix of sweet, citrus, spice and everything nice. IngredientsOld monk spiced rum 45 mlCoke 30 mlOrange zestLemon juiceChaat masalaGarnish with a dehydrated orange slice Method1. Add rum to the crushed ice in a shaker.2. Add lemon juice and orange zest.3. Shake it.4. Pour coke and masala in a kulfi mould and freeze.5. De-mould and top it up with coke.6. Serve it in an old gashioned glass. Orange, Mint Gola Cocktail by Sheldon, bartender, The Bar, Grand Hyatt MumbaiThe uniqueness about golas is that any flavour is a familiar flavour and that not only limits it to the eternal favourite kala khatta, kaccha kairi or mango but also orange, which can be easily spotted on the cart. At ‘The Bar’ in Grand Hyatt Mumbai, bartender Sheldon uses fresh orange juice to make a heady mixture with vodka. He combines it with honey reduction, lime juice and salt. Along with the refreshing citrus taste, this cocktail is a burst of flavours that also includes mint and honey. IngredientsVodka 60 mlFresh orange juice and honey reduction 30 mlTriple sec and mint syrup 20 mlLime juice 10 mlPinch of saltGarnish with fresh oranges sliced and mint sprigs Method1. Put cubes of ice in a crusher.2. Frame the crushed ice into the glass.3. Pour the mixture of mint, vodka, lemon and orange and triple sec on the top of crushed ice. Dr Strange by Avril Gonsalves, head mixologist, Butterfly High, BKC, Thane and Lower ParelIf berries are synonymous with the summer season, then kokum sherbet is not far behind. Sipping on the cooler is the perfect cure for the scorching heat. Giving a unique twist to the classic summer drink, Avril Gonsalves, head mixologist at Butterfly High suggests combining white rum with kokum syrup. Like many of us, Gonsalves says whenever she sips on this kokum-flavoured cocktail, it transports her back to the streets of India, where golas, or summertime treats are beloved. “Every taste of this cocktail, which has a trace of kokum, wonderfully captures the spirit of those unforgettable gola moments, bringing back fond memories and delight,” she shares. The sweet and sourness of the kokum mixed with the white rum is a potent mix that is definitely worth a try. IngredientsKokum syrup 20 mlMint leaves handfulWhite rum 60 mlSweet and sour mix 20 mlKitkat chocolate garnishMethod1. Add white rum to a mule glass.2. Then add mint leaves, kokum syrup, sweet and sour mix to it.3. Shake well so that the flavours get mixed together completely.4. Add a kitkat chocolate for garnish and serve. Jamun by Varun Sudhakar, beverage consultant, Nksha, ChurchgateWhen talking about golas, it is impossible to miss out on kala khatta, and that's exactly what Varun Sudhakar, beverage consultant at newly-opened Nksha does. Using the syrup, Sudhakar creates a cocktail with tequila, lime juice and mint. While the cocktail seems simple, it will easily transport one to the gola carts on the street but not without taking the liberty of giving it a boozy twist. If you are someone who loves the kala khatta flavour, this is definitely worth a try. It can even feature on the drink’s menu of your next summer party. IngredientsKala khatta syrup 15 mlLime juice 15 mlTequila 50 mlKombucha 30 mlMint leaves 10 no’s Method1. Muddle the mint leaves and add rest of the ingredients to the shaker.2. Add ice and shake well. Double strain into a highball glass with a block of ice.3. Top up with kombucha and mix well.4. Garnish the glass with a rim of salt and ram fal powder Alcoholic Gola Sharbet by Kuber Bhatt, senior bartender at Blue Bop Cafe, Khar WestIf you love vodka and golas, then Kuber Bhatt, senior bartender at Blue Bop Cafe recommends you try making the alcoholic gola sherbet, on the menu at the Khar restaurant. It has vodka, pineapple juice, sugar syrup and lime juice that makes it a simple yet portent mix. Even though the gola has been around for decades, Bhatt says the concept of combining the childhood treat gola with alcohol has picked up in India only recently. "Frozen cocktail like a margarita or the daiquiri are classics that have been around for a long time. Ever since the strawberry daiquiri gained popularity, the trend of frozen cocktails has remained relevant. Along with the classic flavours like kala khatta, exotic flavours like passion fruit and elder flower are pretty popular," he adds. IngredientsVodka 60 mlPineapple Juice 120 mlSugar Syrup 60 mlLime Juice 30 ml Method1. Form golas from crushed ice. 2. Squeeze lots of lime on the golas and pour a spoonful of sugar syrup on each of the goals. 3. Form a mixture made of vodka with a little bit of pineapple juice (preferably syrup). 4. Pour the mixture on the golas and serve. Kala Khatta Bramble by Ricky Rana, bar manager at All Saints, Khar West Taking inspiration from the streets of Mumbai, Ricky Rana, bar manager at All Saints says they've taken the liberty to not only add the classic kala khatta flavour but also strawberry syrup, kiwi syrup rosé syrup, lime juice with vodka to create a deliciously sweet-sour cocktail that is a burst of flavours on the palate. A sprinkle of jaljeera or chaat masala, adds a typical touch. He explains, "The sweet and fruity gola cocktail makes for a good cocktail variant. A kala khatta cocktail is the easiest way to remind us of childhood and some simple joys of life. And no, there is no sophisticated way of eating it." IngredientsVodka 45 mlKalakhatta syrup 4 tbsp Strawberry syrup 4 tbspKiwi syrup 4 tbspLemon juice 1 tbspRose syrup 4 tbspJaljeera/Chaat masala for sprinkling Method1. Take crush Ice to prepare ice gola mould it into a round shape by cupping your hands or you can put it into moulds of different shapes.2. Insert an ice cream stick in the ice gola and compress the ice around the head of the ice cream stick. 3. Now keep the gola in a bowl of similar size and pour the ingredients in two different shades or however you want. Also Read: Ice Golas: Mumbai’s Girgaon Chowpatty is a Gola paradise you cannot miss
25 May,2023 11:21 AM IST | Mumbai | Nascimento PintoGirgaon Chowpatty in Mumbai is one of the most frequented places in the city. Not only does it serve breezy beach walks along a magnificent skyline but also has the most lip-smacking street food that one can ever relish. Be it Gupta Snacks Corner’s Pav Bhaji, Badshah’s Pani Puri or Sharmajee’s Bhelpuri, Girgaon Chowpatty’s offerings have their own fan base. However, during summers, what steals the show is the iconic Ice Gola. Numerous stalls offering a huge variety of Ice golas or Chuskis frequently get lined up with people of all ages speaking volumes about the popularity of this icy delight. With a plethora of options, it might get difficult for you to choose one, but if you ask the locals, Jai Jawaan Gola is the one haunt that you will definitely be redirected to. Lined up with colourful gola syrup bottles, this stall is known to offer one of the biggest varieties of Gola. But before we take you through the journey of flavours, here is a piece of nostalgia that makes this Gola review so special. Every time one bites into these desi treats, they can’t help but venture down into memory lane. For most of us, Ice Golas are one of those Indian summer delights that hold a treasure trove of nostalgia. While growing up, this writer has memories of a Gola Wala who frequently visited her society serving Chuski or Barf ka gola. The Gola lovers patiently encircled his cart as he churned out shaved ice from his ice-grinding machine and soaked it in a cocktail of flavoured syrups. To be very candid, overlooking hygiene or health, slurping on these icy treats was a carefree pleasure and perhaps still is. It is this fandom of Ice Golas that in a metro city like Mumbai, you will still find numerous Gola-selling shacks, shops and even bars if not the carts. From a simple Gola that used to be offered in only five to six basic flavours some twenty years back, this desi treat has been upgraded with rich toppings and unique flavours enticing its new-age customers along with the older ones. Just like the infrastructure, houses and humans, Gola too has been reinvented with time but what remains the same for us is the joy of slurping on these thandi-thandi chuski. Braving competition from western Sorbet, Ice-cream sundaes and Gelato, Ice Gola has stood the test of time. Thankfully, this desi treat has not diminished and still continues to attract fans for that slurpy flavorful bite in places like Girgaon Chowpatty. Coming back to our tasting session at the Jai Jawan Gola stall, we really wanted to begin with the basics and hence ordered the Kala Khatta gola. Sweet and tart sprinkled with spices, this flavour of Gola is a party in the mouth. With its cocktail of chatpata and meetha flavour, Kala Khatta is as explosive as it can get. If you are sceptical about trying a specific flavour, worry not, as Mix Gola flavour is your saviour. A blend of four flavours including Pineapple, Orange, Rose and Green mango, this gola variety offers a different range of flavours in each bite letting you choose your favourite. When recommending Golas, it would be a sin not to review the cult favourite, that is, Malai Gola. This sweet-tasting dense variety is offered in varied flavours from rose to chocolate chip and we ordered the former. A thick layer of Malai dunked in aromatic and sweet rose syrup was too good to be true and easily became a reason for us to visit Girgaon Chowpatty again. Sometimes, it is these joyful revisits to things that we love, that make our life more enjoyable. No matter how much we swoon over Sorbet and click pictures of those ‘Insta-worthy’ Gelato parlours, true joy is in simple delights. It lights up only when we melt in a nostalgic taste of the past, the roots from where we come from, isn’t it?
25 May,2023 11:16 AM IST | Mumbai | Katyayani KapoorMahatma Gandhi once said, “If one drinks a glass of neera in the morning instead of tea, etc., he should not need anything else for breakfast.” In all these years, while ‘Neera’ may not have taken the place of tea, it has succeeded in creating its loyal base of consumers. Dotted alongside highways near Mumbai, you can find numerous ‘Neera Vikri Kendra’ or Neera stalls ready to pour you this desi cold drink extracted fresh before sunrise each day. ‘Neera’ is highly susceptible to natural fermentation at ambient temperature with high chances that it might turn into Toddy - an alcoholic brew if not extracted and stored according to the traditional methods. Yet, the impact of Neera on one’s taste buds and senses is far from that of Toddy. While bitter-tasting ‘Toddy’ is bound to leave you tipsy, ‘Neera’ is a sweet elixir with a subtle flavour of the ripe palm fruit that is refreshing and rejuvenating. No wonder, on a hot summer afternoon, this white sap extracted from the palm trees along the Konkan coast, sold at an average rate of Rs.15 per glass is a respite to motorists from the summer heat and gives artificially flavoured sodas and energy drinks a run for their money. ‘Neera’ unlike the fizzy soft drinks that carry zero nutritional value, is known to be packed with vitamins, minerals and at least 16 kinds of amino acids. As a therapeutic drink, it is known to help control blood pressure, fight diabetes, maintain good eye health and electrolyte balance. When consumed, ‘Neera’ is an instant energy provider much like those ‘instant energy drinks’ lined up in supermarkets minus the artificial stimulant, colours and flavours detrimental to one’s health. While ‘Neera’ comes with a plethora of health benefits, it has a short shelf life and is available only for a specific duration of late December to May. So next time, if you find any of these ‘Neera Vikri Kendra’ shacks, try this nature’s wonder before the season runs out.
23 May,2023 09:32 AM IST | Mumbai | Katyayani Kapoor
If you enjoy making cocktails, you will agree that the beauty of making the concoctions are the endless yet heady experiments. It is the use of different permutations and combinations of ingredients that could lead you to a totally different or new flavour than the one you expected, leaving you pleasantly surprised. It is precisely what Mumbai’s restaurants and bars are busy doing. Such is the need to cater to the evolved palate of the diner that they are not only exploring ideas and concepts within their own spaces but also inviting other experts in a knowledge-sharing exchange. It can be seen with the popularity and evolving nature of bar takeovers over 10 years. It is this very nature of experiments that makes it an exciting time to be in the city if you enjoy sipping on cocktails or simply want your palate to enjoy new flavours. While the city has seen many bar takeovers in the last year, restaurants are also taking the opportunity to innovate with the cocktails that are not only limited to innovations with classic cocktails but creating ones that are unique by themselves and more recently there are a lot more who are adding fat to their cocktails. The technique called ‘fat-washing’ basically means using ingredients that release fat and using that to influence the flavour of a cocktail. It is not to be confused with clarified cocktails that city mixologists say are made by the complete drink getting clarified, whereas fat-washing is purely applied to the spirit. Surely, the cocktails have existed before it was christened but city mixologists and bartenders believe the technique is having its moment, and one should enjoy every sip of it. Ghee and butter in cocktails?On the menu at the newly-opened Nksha in Churchgate, Desi Ghee, which includes premium rum and ghee, is one such example. It is definitely intriguing and refreshing, especially because ghee is an ingredient that would usually appear in the food section but here strikingly appears in the bar menu. While it is hard to imagine having fat in your cocktails, this one will leave you surprised because it not only has an extremely smooth flavour but also manages to hold your attention for longer. Varun Sudhakar, bar and beverage consultant for the South Mumbai restaurant, explains, “The drink is a dedication to Punjab’s food and drink culture. The dhabas in the streets of Punjab use a lot of ghee in their preparations and it is very evident, if you travel often to Amritsar.” However, the rum and ghee shouldn't shock you because it is mixed with a familiar combination of Thums up -- a version of the classic rum and coke enjoyed by drinkers in India. Interestingly, Sudhakar says, there is a story to the inclusion of the fizzy drink too. “I have added it because one of the most famous soft beverages liked by the locals there is Thums up. This drink is finished with a little smoke symbolising the smoke from tandoor. The recipe includes a simple combination of properly measured rum washed with ghee, umeshu, and Thums up,” adds the city-based consultant. The umeshu adds a citrusy flavour to the cocktail but has to be added in limited proportions to avoid the drink from being completely overpowered by the citrus. While this may seem like an experiment, Sudhakar says he has been incorporating the technique in his drinks for the last five years and has been honing it with each passing day. “Now, we have more effective tools to make it much better. The key is temperature as well as the quality of filtration,” he says. So, at Nksha, he took the liberty to not only use the technique to make not one but two cocktails on the menu with the other one being called ‘1966’. If one has ghee, he uses butter in the other along with bourbon whiskey. “Butter brings in a unique smoothness. The recipe includes fresh green tomato juice. When combined, it gives a savoury flavour to the drink, which resembles most of the street food that have originated in Mumbai streets. This drink is served with a portion of sev puri to complement the drink,” he shares. Why use fat in cocktails?While the use of fat in the form of butter and desi ghee does seem unusual for many and at the same time intriguing for others, why really are restaurants using them and how does it influence the flavour? Sudhakar explains, “Fat is an amazing ingredient to be used in cocktails. It needs to be studied first because you need to know if it triggers any allergy from the base ingredients (for example: peanuts). It takes time and patience to get the correct product.” The complexity of the technique has also led him to refine not only the ingredient and the usage in the cocktail but also the flavour profile of the cocktail. What gets better is how it influences the flavour. “By using fat, the mouthfeel of a drink can be made more buttery or rounded or cut off the rough edges of a strong spirit. The mouthfeel along with the flavour of the base ingredients like butter and ghee makes the whole experience unique.” Interestingly, Nksha isn’t the only city restaurant that is experimenting with fat in cocktails. SAZ American Brasserie in BKC also includes fat in two of their cocktails namely Truffle Sazerac and Poker Face, which have been on the menu for a year now, and have got a good response for it. Senior bartender Prashant Patil says it was done with the sole intention of adding flavours that are more complex and give a unique profile to the cocktail. “It adds a smooth finish to a cocktail and gives a savoury flavour profile,” he shares. Adopting the technique is even more exciting because there are so many different kinds of fat that can be used. While Sudhakar has used butter and ghee, Patil has used truffle and parmesan. He explains, "I have used truffle oils for the Truffle Sazrac, where I have used fat-wash method." The city bartender reveals he has used the method in chilled filtration by mixing all the ingredients and keeping it in the refrigerator, so that the alcohol absorbs all the flavours of the oils. "After 48 hours, I strain it and my batch is ready," says Patil. On the other hand, for the Poker Face, the bartender associated with the BKC restaurant, says, "I used chunks of parmesan, added tequila and then smoked it with cinnamon sticks and left it for 48 hours so that the parmesan chunks melt slowly and and give it a nice creamy texture to it." If Sudhakar has been working with the technique for almost half a decade, Patil says Passcode Hospitality, which runs the restaurant, has also been experimenting with the technique since 2018. Apart from the two cocktails, they do plan on adding more to the menu in the future. While Sudhakar and Patil had two, then Hemali Bendre, head mixologist at Native Bombay tells us that the restaurant has one more with three cocktails on the menu. Just like the other two, Bendre started using the technique around four years ago. "Fat washing is much like a technique," she simplifies, adding, "It changes the overall mouthfeel of a cocktail. Whatever fat you use, also adds its distinctive flavour to the drink which can either be perceived as a contrast or a pairing to the other ingredients in your cocktail." One that can not only be seen in the Desi Ghee and 1966 but also the Truffle Sazrac. In fact, Bendre tells us that history points towards bartenders wanting to create a unique experience for drinkers while keeping their tastes in mind. "If you see the history of fat washing cocktails and when this technique became popular, you will know how bartenders wanted to club two ideas in a drink keeping in mind what their consumers wanted," she informs. The city-based mixologist says apart from fat making the cocktail smoother, it also makes it much creamier and Poker Face is proof. Innovation is keyWith the growing need to cater to a diverse palate, Bendre says she has observed a lot more bars adopt the technique now more than before. "It is not a very old trend or trick to do. It has become famous recently with the way Indian bars are upgrading their way of making cocktails rather than only sticking to old-school bartending," she rightly hits the nail on the head. On the other hand, Patil, who likes to keep himself updated as the beverage industry evolves and learns new techniques, says the technique which has been there a while and may see more bars picking it up again. "It all depends on the restaurant theme and the bar team working there, and to what kind of technique they are using to make cocktails," he shares. Patil's words hold true as Sudhakar says Nksha has incorporated the technique because it not only matched the flavour but also the storytelling based on the concept of the restaurant. It is also the reason why he is open to experimenting more with the method, as and when they have a seasonal menu or a bar popup. So, how about some fat in your cocktail? Also Read: Cannes 2023: From Aishwarya Rai Bachchan to Deepika Padukone, looking back at red carpet looks from 2022
21 May,2023 09:26 PM IST | Mumbai | Nascimento PintoWhen the summer season arrives, all we can think of is mangoes. It is known as the "King of fruits" in India and is one of the most loved fruits in the country. India is the largest producer and exporter of mangoes in the world, and the fruit is an essential part of Indian culture and cuisine. With over 1000 varieties of mangoes grown in India, it's no surprise that each state has its unique variety of mango. Also, mangoes are not just a delicious summer fruit, but also a source of various health benefits. They are rich in vitamins, minerals, and antioxidants, making them an excellent addition to a healthy diet. In India, there are several varieties of mangoes, each with its own unique taste, texture, and aroma. Deepak Tewari, VP, of Sourcing of Otipy shares below the list of some of the most popular varieties of mangoes sourced from different parts of India and their medicinal properties Safeda/Badami/Bainganpalli: Sourced from Andhra Pradesh, Telangana, and Kerala. This variety of mangoes has a sweet, juicy, and fiberless pulp. Interestingly, this type of mango is among the first varieties to hit the market. The fruit has a thin skin and is usually medium-sized. It is perfect for making mango desserts, juices, and shakes. Its health benefits are equally impressive: it's loaded with vitamin C, a potent antioxidant that bolsters immunity and promotes collagen production, and vitamin A, which supports healthy vision and skin. Additionally, this mango variety is a rich source of potassium, a vital mineral that regulates blood pressure and fosters heart health. Mango Kesar: Sourced from parts of Gujarat and Maharashtra. It is categorized as a premium mango due to its price. This variety is distinguished by its heavenly aroma, which is easily recognizable due to its green skin with a hint of red on the shoulders and saffron-colored flesh. In India, Kesar is well-known for its use in making a delicious glass of 'aam-ras.' Additionally, Kesar is often referred to as the 'queen of mangoes. This is one of the most popular varieties of mangoes, known for its rich, sweet flavor and aroma. The fruit is small to medium in size and has a yellow-orange skin. It is used to make various mango desserts, ice creams, and shakes. Aside from its delicious taste, Kesar mangoes also offer a host of health benefits. They are a good source of dietary fiber, which promotes healthy digestion and helps regulate blood sugar levels. Mango Dasheri: Sourced from parts of Malihabad & other parts of UP: Among the various types of mangoes in India, Dasheri is highly sought-after and is often utilized in the preparation of mango desserts and juices. This variety is known for its fiber-free flesh that exudes an alluring fragrance and delightful taste. The semi-thick, smooth, and leathery skin of the Dasheri mango has a yellowish-green hue. Additionally, this variety is rich in vitamins and minerals such as vitamin C, vitamin A, vitamin E, iron, and calcium. In terms of medicinal properties, this variety contains potassium that promotes heart health and regulates blood pressure. Moreover, mangoes have anti-inflammatory properties that can reduce the risk of chronic diseases like diabetes, cancer, and heart disease. Mango Langda: Sourced from UP & Bihar, also called Malda in Bengal: Langra is available in the market from July to August. Its strong aroma stands out from all varieties of mangoes. Also, this variety has green-coloured skin even after ripening. The color and aroma make it easier to distinguish from all other varieties. It has a sweet, juicy, and fiberless pulp, making it perfect for mango desserts, shakes, and pickles. Langda mangoes are a rich source of vitamins and minerals. The high fiber content in Langda mangoes helps promote digestion and prevent constipation. They also contain antioxidants that help boost the immune system and protect the body against cell damage. Mango Chausa: Sourced from parts of western UP: Chausa, a particular type of mango, has a rich history that dates back several centuries. It was introduced during the 16th century by Sher Shah Suri. This variety of mango has vibrant yellow skin with a delightful aroma and is well-known for its soft and pulpy texture, making it an excellent choice for making juices. The fruit is medium-sized and has greenish-yellow skin, and is used to prepare various mango-based dishes such as desserts, chutneys, and pickles. In terms of nutritional value, Chausa mangoes are an excellent source of vitamin C, which is essential for maintaining a healthy immune system and promoting collagen production. Mango Alphonso: Sourced from Devgarh-Maharashtra and Ratnagiri: The Alphonso mango is widely considered to be the most majestic among all fruit varieties. Surprisingly, it is also one of the most expensive mangoes sold in India. Alphonso mangoes are small and spherical, making them easily distinguishable from other varieties. They have a yellow colour with a hint of red. This particular variety is a popular choice for making ice cream, puddings, and yogurts. Due to its smaller seed, Alphonso yields a higher quantity of pulp compared to other mango types. Additionally, Alphonso mangoes are rich in vitamins A and C, which are essential for maintaining healthy eyesight and skin, as well as boosting the immune system. Mango Sindhuri: Sourced from Andhra Pradesh and parts of Kerala: Sindhuri mangoes are famous for their sweet and juicy flesh, which has a distinct fragrance and flavor. They are usually available during the months of May and June. They are an excellent source of vitamin C, which helps boost the immune system and promotes the production of collagen. Additionally, Sindhuri mangoes contain enzymes that aid in digestion and regulate bowel movements. They are also believed to help regulate blood sugar levels due to their low glycemic index. Moreover, Sindhuri mangoes have anti-inflammatory properties that can help reduce inflammation in the body, which is a leading cause of chronic diseases like arthritis, heart disease, and cancer. Mango Totapuri: Sour in taste, long in shape, sourced from Chittoor, Andhra Pradesh: This variety of mangoes is not sweet, but rather sour in taste. It is long in shape and has green-yellow skin. It is used to make mango pickles and chutneys. Also, the high fiber content in Totapuri mangoes may also help regulate digestion and promote gut health. Mangoes are not just a fruit, but they are an integral part of Indian culture and cuisine. From desserts to pickles, mangoes have been used in various forms to create a plethora of mouth-watering dishes. These mangoes have their own distinct flavors and textures, but they all offer significant health benefits. From boosting the immune system to promoting heart health, mangoes have proven to be a versatile and valuable addition to any diet. So the next time you enjoy a juicy slice of mango, remember that you're not only indulging in a tasty treat but also nourishing your body with essential nutrients. Also Read: Mumbai Mango Hunt: How to identify good mangoes? This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
19 May,2023 01:33 PM IST | New Delhi | IANSIt is that time of the year when mangoes are available in abundance. While raw mangoes of different varieties have already started appearing in markets, it will not be long before the glorious yellow ripe fruit will be seen on the fruit vendors cart in the city. Now, many people love eating mangoes plain, there are others who add some chilli powder and salt that produces a burst of flavours that take us back to our childhood days spent with our grandmothers or simply buying it from the stall outside our schools, or classic mango juice or milkshake. The diversity of the fruit allows many people to explore many dishes with the fruit. Interestingly, these aren’t sweet but also savoury. For the lack of time, people may opt to simply indulge in fruit salad with mangoes that add a sweet and sour flavour that tantalise our taste buds almost immediately. However, there are many other desserts that can be made with the fruit that will simply make your summer worthwhile, especially if you love mangoes. Mid-day Online reached out to Mumbai chefs to share their favourite mango dessert recipes that are a mix of easy as well as elaborate treats that are simply mouthwatering and will immediately entice you this summer. Mango Mascarpone Filo by Dane Fernandes, executive chef, JW Marriott Mumbai Sahar, Andheri East If you want to go for an elaborate treat, Dane Fernandes, executive chef at JW Marriott Mumbai Sahar suggests experimenting by making a Mango Mascarpone Filo. It is a delicious creation of a flaky filo pastry with a rich and creamy mixture of mascarpone cheese, whipped cream, and sweet mango puree. He explains, “I always look for ways to showcase the natural beauty and flavor of seasonal ingredients, and mangoes are no exception.” Fernandes says the Mango Mascarpone Filo Dish is a perfect example for him, of how you can elevate a humble fruit into a show-stopping dessert. “By combining the sweet and juicy flesh of mangoes with the luxurious creaminess of mascarpone cheese and the delicate crispiness of filo pastry, you create a symphony of texture and taste,” he adds. Ingredients: For the dough:Flour 100 gmMilk powder 100 gmWater 375 gmVinegar 100 gmSalt 15 gmMethod:1. To make the filling, mix all the ingredients together and keep covered until further use.2. Add all the ingredients for the dough in a stand mixer fitted with a dough hook and knead until you get a very smooth windowpane3. Once done, wrap the dough with cling film and allow it to rest.4. Divide the dough into 2 portions. Take one portion and sheet the dough at the thinnest setting using a sheeter, then roll it further using a rolling pin until the sheeted dough is see-through Almond cream: Butter 75 gmIcing sugar 75 gmEgg 50 gmVanilla 5 gmAlmond powder 75 gmFlour 25 gm Method:1. Cream the butter and icing sugar until light.2. Add the egg and vanilla in parts and whisk until combined.3. Fold in the almond and flour mix.4. Cling wrap and chill. Pastry Cream:Milk 75 mlElle & Vire Cream 50 mlCaster sugar 20 gmRefined sugar 8 gmCorn flour 5 gmEgg yolk 40 gmVanilla essence 2.5 gmElle & Vire Butter 20 gm For Diplomat creamPastry cream 45 gmElle & Vire whipped cream 90 gmElle & Vire mascarpone 90 gm Method:1. Fold the mascarpone cream into the pastry cream.2. Add the whipped Elle & Vire cream to the pastry cream mixture.3. Use the mixture for blueberry cake layering. Assembly:1. Cut the filo design into two equal parts, brush butter one part, and place the other part on top.2. Cut the filo into square sizes and place it over the round mould. Press and shape the filo round mold and fill the almond cream in filo.3. Bake at 200 degrees Celsius for 30-40 minutes until dark golden brown.4. Garnish with diplomat cream and fresh mango. Mango Smoothie Bowl by Rahul Desai, chef, Bloom Cafe, Bandra WestWith smoothie bowls becoming more and more popular by the day, it is just the right time to add mangoes to your bowl. Chef Rahul Desai of Bloom Café says one can simply make the most of the fruit by adding it to a smoothie bowl. He explains, “During mango season in India, mangoes capture the essence of summer in a single dish. Incorporating mangoes in this smoothie bowl recipe adds a burst of tropical flavour to every bite.” He says you can top it up with kiwis, pineapple, fresh coconut shavings, granola, or even chia seeds. The fact that it has vitamins, fiber and antioxidants, make it a perfect bowl to start your day or for a post work out meal. Ingredients:Frozen mango puree (frozen) 100 gmFrozen banana 100 gmOat milk 40 mlYogurt (skip if making it vegan) 30 gmMango slices for garnishingMixed seedsToasted almondsGranola for garnish Method: 1. Put all the ingredients in a blender and blend until very smooth.2. Make sure all the berries and bananas are frozen to get a nice thick smoothie3. Pour the contents into a bowl and garnish with slices of mangoes on top.4. Sprinkle some granola and toasted almonds for the crunch and some nutty flavour. Mango Payasam by Gopal Yadav, chef, Golden Chimney Restaurant, Grant RoadMany people would like to keep their classic payasam untouched. However, if you are one of those that would love to experiment with it, then chef Gopal Yadav suggests adding mangoes to the sweet dish. With a rich preparation of mango and tender coconut, it is definitely one to try out this summer. Ingredients: MangoTender coconutRich creamMilk maidMilkIce Method: 1. Peel the mango and blend with milk and five ice cubes.2. Keep it in refrigerator to chill for half hour.3. Remove it from the refrigerator and add rich cream and milk maid. Mix it well.4. Garnish with finely chopped tender coconut and finely chopped mangoAam Kesaria Cheesecake by Sandip Dutta, executive sous chef, Bakstage Gourmet, Salt Lake, KolkataWith India getting mangoes in abundance, it is also a good time to make a mango cheesecake. At Bakstage Gourmet, chef Sandip Datta suggests experimenting with an Aam Kesaria cheesecake that can be enjoyed throughout the summer season. For the baked cheesecake, he suggests using any mango available and combining it with a delicious crumbly crust with a creamy mango texture that is definitely irresistible. Ingredients Crust:Graham cracker crumbs (about 2 sleeves) 1 1/2 cupsCardamom, ground 1/4 tspGranulated sugar 1/2 cupButter 400 gm Filling:Cream cheese, room temperature 500 gmGranulated sugar 1 1/4 cupVanilla extract 2 tspSaffron in warm milk to release the colour 1/8 tspEggs, large 4 nosCanned pureed mango, large fresh, pureed in blender 2 nos Method: For Crust: 1. Preheat oven to 325 degrees Celsius. 2. Lightly butter a 9-inch spring form pan and set aside. 3. In a medium bowl, combine the cracker crumbs, cardamom and sugar. 4. Add the melted butter and stir until evenly moistened. 5. Press the crumb mixture firmly onto bottom and 1 inch up the side of the prepared pan. 6. Refrigerate for 15 minutes. 7. Bake until the crust is set, about 10 minutes. 8. Cool the crust completely. While the crust is cooling prepare the filling. For Filling1. Set water to boil in a kettle for the water bath. 2. In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl. 3. Gradually add the sugar and beat well. 4. Add the vanilla and saffron and mix. 5. Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition. 6. Beat in the pureed mango. 7. Wrap the bottom half of the spring form pan in foil. 8. Pour the filling into the crust. 9. Place the spring form pan in a roasting pan. 10. Pour boiling water into the roasting pan to come halfway up the side of the spring form. 11. Bake on the middle rack until just set in the center, about 2 hours. 12. Remove the pan from the water bath; let cool 20 minutes. 13. Run a sharp knife around the edge; let cool completely. 14. Cover; chill 4 hours to overnight before serving. Vegan Mango Gateaux by Archana Nakte, head chef, Fyole, Lower ParelIf you like indulging in extravagant dishes, then Archana Nakte, head chef at Fyole suggests making a Vegan Mango Gateaux. She explains, "We use the freshest local mangoes and give an international twist to the king of fruits with its soft creamy texture and tantalising flavours." Ingredients:Mango pure 250 gmWhipped cream 250 gmCoconut cream 100 mlVegan sugar 50 gm in pure Method:1. In mango puree, add sugar and make a thick puree let it cool down then add coconut cream.2. And lastly add vegan whipping cream. For Base1. Chopped pistachios and finely chopped dates mix tougher till it gets binding consistency. 2. Set the dessert as per your desired mould.Also Read: Pickle perfect: Meet these Mumbai women who continue to follow age-old tradition of making lip-smacking achaars
18 May,2023 03:39 PM IST | Mumbai | Nascimento PintoMaintaining high energy levels and vitality is necessary for our fast-paced lifestyles to keep up with daily obligations and have a meaningful lifestyle. Incorporating healthy smoothies and juices into our diet is one effective and delicious way to achieve high energy levels and vitality, suggests Chef Gauri Varma, Founder, and Owner at Gs Patisserie and Confect. She says, "These nutrient-dense concoctions can deliver a natural energy boost, improve general well-being, and contribute to a healthier lifestyle."Here are some of the variety of refreshing and revitalizing smoothie and juice recipes that will boost your energy and enliven your day shared exclusively by Chef Gauri:Energising Green Machine SmoothieBegin your days with a colorful green smoothie that will give you a great energy boost. A handful of spinach or kale, half an avocado, a frozen banana, a tablespoon of almond butter, a teaspoon of spirulina powder, and a cup of unsweetened almond milk should be blended together in a blender. Enjoy this nutrient-dense green machine that supplies critical vitamins, minerals, and healthy fats after blending until smooth.Tropical Paradise JuiceA refreshing and unique juice blend will transport you to a tropical sanctuary. Juice two ripe oranges, one pineapple, and a little piece of ginger. Mix with a splash of lime juice and a drizzle of raw honey. This tropical paradise juice is not only delicious but also high in vitamin C, enzymes, and antioxidants, offering an energizing rush of energy and supporting overall vitality.Berry Burst SmoothieBerries are filled with antioxidants, vitamins, and fiber, making them nature's tiny powerhouses. Blend a handful of mixed berries, such as strawberries, blueberries, and raspberries, in a blender. A ripe banana, a scoop of Greek yogurt, a spoonful of ground flaxseed, and a splash of coconut water are all good additions. Blend till smooth, then enjoy the delectable berry burst smoothie that will enhance your vitality and support your general well-being.Citrus Zing JuiceCitrus fruits are known for their refreshing and energizing properties. Juice three oranges, one grapefruit, and one lemon. Mix in a pinch of cayenne pepper and a spoonful of maple syrup. This citrus zing juice is high in vitamin C, electrolytes, and natural sugars, delivering a natural energy boost while also boosting immunological health and digestion.Protein Power SmoothieTry the protein power blend for a pleasant and muscle-replenishing smoothie. In a blender, add a scoop of your favorite protein powder (such as whey, pea, or hemp), a ripe banana, a handful of spinach, a spoonful of almond butter, and a cup of unsweetened almond milk. Blend until smooth, then serve this protein-packed smoothie to help with muscle rehabilitation.Green Detox JuiceA green detox juice will provide your body with a refreshing detoxifying boost. Juice a cucumber, a handful of kale or spinach, a celery stalk, half a lemon, and a small piece of ginger. This revitalizing juice is high in antioxidants, vitamins, and minerals, which assist to cleanse and revitalize your body, increasing energy and vigour from within.Including healthy smoothies and juices in your daily routine is an excellent way to increase your energy, vitality, and overall well-being. These nutrient-dense blends supply a variety of essential vitamins, minerals, antioxidants, and hydration, providing you with a natural and sustainable energy source. Experiment with different flavour combinations and combinations to find recipes that suit your taste preferences and demands. With these energising smoothie and juice recipes, toast to a vibrant and energetic lifestyle! Also Read: Ghee, butter in cocktails? Why Mumbai restaurants are adding fat to cocktails This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
18 May,2023 09:58 AM IST | Mumbai | IANSWhen speaking about weight loss, adopting the right diet becomes a crucial part of the plan. However, it's a misconception that weight loss always means sacrificing taste and indulging in unappetising dry salads. Contrary to popular belief, there are various delicious and exciting foods that can be healthy and tasty. As India experiences the scorching summer, cold salads can be a refreshing and delightful addition to one's diet. It's an excellent option for those opting for a low-carb diet and aiming to maintain a healthy weight. To help you spice up your salad game, ShareChat creator Rashmi R Rai has come up with three no-fuss, refreshing and delicious recipes that will leave you craving more! Please note that Rashmi R Rai is a food creator and not a certified nutritionist or dietician. Cucumber Salad Cucumber Salad is a total classic! Cucumber, a low-calorie vegetable is known to have high-water content, hydrating our body from the inside while keeping us full! Load your refrigerators with tonnes of cucumbers this summer because you will definitely make this recipe again and again! Ingredients: Cucumber - 2 Boiled black channa - 1 and 1/2 cup Chopped Tomato - 1 nos Chopped Onion - 1/2 Lemon juice - 1-2 tablespoons Granted Paneer - 1/2 cup Chopped Coriander - 1/2 cup Mint paste - 1/2 cup Black pepper - 1-2 tablespoons Green chilli - chopped 2 teaspoons Schezwan sauce - 4-6 tablespoons Salt to taste Method: 1. Peel the cucumber, and cut them into two lengthwise pieces, deseed them 2. Add the boiled black channa, tomato, onion, black pepper, green chilli, mint paste, Schezwan sauce and salt. Mix them all well together. 3. Add this mix to the deseeded cucumbers 4. Decorate this with grated paneer, chopped coriander and lemon juice 5. Serve it fresh and enjoy this healthy snack Green Moong Salad A chilled hearty bowl of moong salad is all you need to feel refreshed and energised. Extremely filling, easy to digest, low in calories and rich in protein, this scrumptious salad with moong dal can easily be eaten as a meal. Ingredients: Boiled green Moong dal - 1 cup Chopped Cucumber - 1 cup Tomato - 1 Pomegranate pearls - 1 cup Walnut - 1/2 cup Black pepper powder - 2-3 teaspoons Olive oil - 3 tablespoon Chopped Coriander - 1/2 cup Lemon juice - 1-2 tablespoons Salt to taste Method: 1. Take a bowl and add all the ingredients and mix it well. 2. Refrigerate for 10 minutes if you like your salad cold and serve immediately Macaroni Salad The classic macaroni salad is a must-make every year, and we can't imagine summer without it! This creamy bowl of goodness, made with elbow macaroni, sliced vegetables and yoghurt is a healthy and delicious alternative to your pasta craving. Ingredients: Boiled wheat or multigrain macaroni - 2 cups Boiled white chana - 1 cup Chopped tomato - 1 cup Chopped or diced cucumber - 1 cup Boiled sweet corn - 1/2 cup Chopped cabbage - 1 cup Chopped green chilli - 1-2 Black pepper powder - 1 teaspoon Chopped onion - 1 Chinese chilli sauce - 1-2 tablespoons Yoghurt - 1-2 tablespoons Method: 1. Boil the chopped cabbage if you like it soft, or use it raw if you like the crunch 2. Mix all the ingredients well and enjoy the salad Also Read: How the rise of home bars is changing interior design trends This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
17 May,2023 09:29 AM IST | New Delhi | IANSADVERTISEMENT
