Mango dal recipe

Navya Malini | TNN:Mumbai Mirror

Raw mango can be relished in many ways. And adding the raw mango in your dal tadka only peps up the dal. Here's how to go about it: 

Ingredients: 

Mustard seeds: ½ tsps 

Cumin seeds: ½ tsps 

Asafetida: one pinch 

Red chilies: 2 

Curry leaves: 4-5 in number 

Raw mango: 1 small sized mango 

Tuvar dal: 150 gms 

Turmeric: one pinch 

Salt to taste 

Method: 

• First steam cook the tuvar dal and once it is done keep it aside. 
• Cut the whole mango into small cubes or slices according to your comfort level. Take a pan and heat it in a low flame. Add either one tablespoon of ghee or one tablespoon of oil. 
• Add mustard seeds, cumin seeds, asafetida, halved red chilies followed by curry leaves . 
• As soon as the mustard seeds begin to crackle, add the diced raw mango slices and mix well. You can add 50-75 ml of water for the mango to cook. After leaving the mango to cook for 3-5 minutes, add the dal. 
• Add turmeric and salt to taste. Allow the dal to cook for another 5 minutes on low flame. 

Now your mango dal is ready to be had along with rice or chapatis. 

TRIPLICANE TRAIL

 The Hindu: Anushaparthasarathy: April 24, 2012

Long before the rooster, Triplicane is up, with prayers, kolam-drawers and people listening to the music of long ago. ANUSHA PARTHASARATHY captures the mood

In the wee hours of the morning, before motorcycles line the red-and-white walls of the temple and cars squeeze through its narrow roads, Triplicane looks like a sepia-tinted photograph, with its row houses and tree-lined mada streets.

It is nearly five and the temple's gopuram stands out from a distance, its emblem an incandescent white and red. Women in expertly draped saris walk briskly in pink flip-flops, wearing fresh marigolds, while others circumnavigate the temple, flowers in hand, some of which have been picked from trees along the way. At the entrance, shops that sell pooja paraphernalia are just beginning to open.

Loud recorded prayers engulf the surrounding streets in harmony with distant prayer calls from a neighbourhood mosque. Slowly, hands together in prayer, people begin to come out of their homes, heading straight to the temple doors, waiting for them to open.

Opposite the temple, Sri Krishna Bhavan is open for business, its brightly lit interiors already beginning to house hungry customers. Car Street is still sleepy but for the sound of raspy sweeping. Palm brooms are busy at work, and after their work is done, buckets of water are poured on these pathways and women busy themselves with rice flour, drawing practised patterns on the wet floor.

Tea stalls are open and music from the 1970s booms out of small radios, as customers bob their heads and reminisce about the old days, sipping hot tea. Some cows are curled up in the middle of the street while others feast on leftovers. An old Triplicane home called ‘Sarathy Nilayam' that has now become ‘Sree Vijaya Nursery and Primary School' has its doors open, beyond which lie a long corridor of rooms.

Most of the houses and shops surrounding the temple have etched its symbols on their facades. A left turn from Car Street and Singnachari Street comes into view. Kandasashti Kavasam emanates from one of the surrounding houses. The Triplicane Fund Kalyana Mandapam and Charities is bustling with food being carried in and out in large sacks and people shouting out instructions. Finally, around 5.30 a.m., the gurgled call of a rooster signals the coming of dawn.

The smaller markets behind the temple open with fresh stocks of vegetables being lifted out of carriers. The flower sellers are setting up shop, stringing fresh jasmine and roses into garlands.

Outside the provision stores, milk packets in plastic trays are stacked on top of each other, sometimes as tall as five feet. Turmeric-stained cloth bags are filled. Prices are haggled over.

Triplicane High Road is already busy, and as the first rays of light descend from the sky, traffic begins to thicken. Ratna Café has its regulars buried deep in newspapers while bachelors fill up the other tables. Hot discussions take place over vadai, idli and pongal swimming in pools of sambar poured from stainless steel mugs. The familiar aroma of filter coffee follows us everywhere. Zambazar with its ash-marked blue doors opens with clusters of bananas dotting the pavements and dark aubergines tumbling out of upturned bags.

At 6 a.m., three men, two playing the tavil and nadaswaram and one with a covered brass pot on his head, wake up the neighbourhood with their daily rounds around the temple. “It is only after the pot has gone for its rounds that the temple is opened,” says one of the shopkeepers outside.

The doors are opened and people rush in. “The viswaroopam pooja is over. You can all go in,” someone shouts from inside, while a staff member at the entrance nods and says, “This has been Triplicane's wakeup call every day over many years.”

Sure enough, the nadaswaram plays its last note, lights begin to flicker in nearby homes, and the revving of engines shatters the stillness of time.

The latest to hit the Chennai sizzler scene is Yoko,

Ameeta Agnihotri, TNN | Apr 23, 2012, 12.00AM IST

A trip to Chennai's latest sizzler joint will have you say "yo" to Yoko

Indian sizzler joints have Japanese sounding names. The latest to hit the Chennai sizzler scene is Yoko, a joint with its origins in Mumbai - the sizzler's Indian hometown. A hip joint called Touche (I know, I know, Touche is French), introduced the chain. Kobe branched out and was followed by its sister Yoko.

Chennai's branch is located on Khader Nawaz Khan Road. We walked into the building through a passage that leads to the lift, via which we landed straight at Yoko's doorstep and into its single hall dining space done up in red, black and beige. Set in rows are steel-based moving tables with long sofas on one side and no-nonsense steel and plastic chairs on the other. We made the mistake of choosing a table right outside the kitchen door, heard kitchen cacophony and walked out smelling like sizzlers ourselves.

Our first order arrived. Cold coffee, a few sips later, it lay discarded - too sweet. My heart sank. Grilled Mushroom with Cheese came next in a nondescript plate with Yoko's famous French Fries. What a dream in a plate those fries turned out to be. A great idea is to douse them with home-made tomato sauce and mustard.

For the main course, we chose to opt for Chicken Sashlik and Fish Satellite. The verdit? Delectable. The veggies are fresh, oil and salt free in a virtuous way. And the feeling of loving the body continues when the waiter tells us all steak is grilled. The pomfret was divine. Produce comes in fresh every morning around 10, he divulged the staff member serving us. Much later, when we had paid the bill, we learnt something that would entice the weight watchers, "If you are on a diet, let us know and we will hold the oil," informed the staff.

For our sweet ending, we chose to opt for Yoko's signature dessert, the caramel custard, is a light finish to a filling meal.

20B, 2nd Floor, Khader Nawaz Khan Road, Contact: 42180888
Timings: 11 am - 11 pm
Price: 1,000 Meal for two
Credit cards accepted

Rating:
Food: 2.50
Service: 2.00
Decor: 3.00

April is ‘Grilled Cheese Sandwich’ month

Apr 23, 2012, 12.00AM IST
Bet you didn't know that! But for those who love their sandwich with a cheese melt, this is probably a good time to have it.


Also called a toastie, the grilled sandwich comes in a variety of avatars. Read on to know more...


A little history first...
The Ancient Romans were the first to make a cooked bread and cheese sandwich. There are other cultures that have their own version. In France it's called Croque Monsieur while in Switzerland people melt cheese and toast the bread separately.


A few interesting fillings:
One can use a variety of fillings from chicken to red meats, and salami. In Mumbai, the choices are as eclectic as it gets! From the kebab and bhelpuri sandwich to an idli and paneer dosa sandwich, you can get your hands on some unusual flavours.

Grilling trick:
Spread softened butter on one side of the slice of bread. Put it the 'butter side' down, in a non-stick pan. Put a slice of cheese on it. Cover it with the other slice of bread, buttered side up. Allow it to heat. The sandwich needs to cook until it's golden brown outside (check with a spatula). After two minutes flip it.


Did you know?
Today's version of the grilled cheese sandwich originated in the 1920s when sliced bread and American cheese was easily available.


(Compiled by Ismat Tahseen)

Chennai is a foodie’s fantasy

Rohit Panikker, TNN | Apr 25, 2012, 12.00AM IST

From the classic tea kadai to the fast food joints, Chennai has it all.

The best part about living in an urban metropolis like ours is the diversity, and it does not stop with just the people. Chennai's always been a foodie's paradise. From the crisp dosas and delightful chutneys to the forever-popular street food as well as variety internationalcuisine open to your choice, the city has always one been for those who love and appreciate new tastes and culinary experiments.

From spicy chaats to Burmese food

 
To begin with, the street food trail will take you through the narrow bylanes of north Chennai to the streets of Egmore or Aminjikarai. You don't have to worry about burning a hole in your pocket to feast on good chaat or a sandwich. Of course, no one can resist a round of pani puri followed with a stick of cold kulfi in Nungambakkam or a few spoons of the Burmese Atho (boiled rice prepared with spices and sauces) near the Second Lane Beach road or even a bite from the stuffed toasted sandwiches on Montieth Road.

Kebabs anyone?

 
For those who fancy some inexpensive non-vegetarian food, the row of kebab places on Royapettah would be your best bet! For a city that is home to some of the best educational institutions in the country, these street food vendors enjoy constant patronage from students and young working adults. Why, you ask? When you can snack on anything from the ever-favourite vada and tea combination or a juicy kati roll, each for less than Rs 50, who would really complain?

Seafood still rocks

 
Chef Damu, one of the city's favourite chefs, is in awe of the culinary traditions of this meting pot of spices called Chennai. He says, "If there's one authentic dish that belongs to Chennai it has to be the seafood. "Chennai, being a coastal city, has an abundance of tasty sea food. It doesn't stop at just the small fish. I make excellent shark puttu, which is very popular," beams Damu. And Chennaiites can't live without their spices. Peppers, cumin, fenugreek, coriander ... Name it and we have it!

Good ol' Biriyani

 
Among the non-vegetarians, are you one who shares the south Indian fantasy for biriyani? Well, you are in for a treat! Start from the flavoured Hyderabadi biriyani, the north Indian dum biriyani, the rich Kerala biriyani or even the delicious kuskas you get in the roadside stalls...the list is endless!

But where Chennai stands out is how it caters to its vast population of vegetarians. Sure, there's always the standard idly-dosa-kaapi or saapaad. But you'll be fascinated by what the street stalls can put together for veggies.

So, whether you are one who eats to live or one who lives to eat, this city has everything for you! 

So pick up that plate, and take a long, savoury bite. Bon appetit! Or rather, vaangai saapidalaam!

A spicy route to good health

TNN | Apr 24, 2012, 12.00AM IST

Spices do much more than just flavour your food. Used correctly, they are a storehouse of curative properties 

Spice is nice and even nicer in traditional Indian cuisine. Think about it, what would our curries, gravies and sabzis be without essential ingredients like chillies, turmeric, coriander and the likes? And what would a tadka be without mustard, cumin and curry leaves?

 And there's that all important garam masala which - as the name suggests - is a blend of an assortment of spices. 

But taste isn't the only benefit you can derive from spices. Ask the elders in your house and they are sure to start off a litany about the various medicinal properties of all the spices that are a part of everyday cooking. 

Yes, just like each of these spices have their unique flavour, in their own way they also work to contribute to our health. While turmeric is being researched for its potential to prevent cancer, coriander seeds, which have anti-inflammatory properties, are being studied for their connection to cholesterol reduction. The flaming red chilli is associated with a range of health benefits including reducing congestion, pain relief, prevention of stomach ulcers and even weight loss. 

But as the golden rule says, you need to use them in moderation, as using these spices in excessive amounts may just work adversely and harm you. Below are a couple of spices (that we use rather extensively) and their medicinal properties explained: 

Garlic (Lahsun) 

Yes, it may give you bad breath but when you consider its medicinal properties, that is a small price to pay. Right from helping in maintaining cholesterol and high blood pressure levels to fending off colds, heart disease, infection and even impotence, garlic also has antifungal and antibiotic properties.

 Research has also proved that garlic has the ability to reduce the formation of cancer causing compounds and slowing the growth of tumour cells. It also helps raise the levels of HDL (good cholesterol) and prevent LDL (bad cholesterol) from building up on the walls of the arteries, thus reducing the chances of plaque formation. In fact, just two cloves a day can reduce your cholesterol level by a massive nine per cent. 

For those suffering from hypertension, garlic helps control the blood pressure by thinning the blood and keeping clots from forming. Remember, one can obtain the most out of garlic when it is consumed in its raw form, crushed or finely chopped. However, don't overdo it - excess garlic can irritate the digestive tract. 

Ginger (Adrak) 

 
Apart from flavouring your morning cup of tea, ginger works wonders to treat a whole lot of illnesses. Its anti-inflammatory properties make it a natural remedy for heartburn. It is also effective against morning sickness, migraine, cold and flu, stomach ailments and even those dreaded menstrual cramps. 

Ginger is also being researched as an effective treatment for ovarian and colon cancer as it has been found to induce cell death in ovarian cancer cells and slow the growth of colorectal cancer cells. 

Indians go mad over Mad Over Donuts!

By CNBC-TV18

Young Turks is a one-stop shop for everything entrepreneurial. Hectic schedules, rising incomes and the fact that around 60% of Indian’s are under the age of 30 is creating a new appetite amongst consumers. As a result, sales of both western and local fast food chains are growing almost 28% a year.

Twenty-nine year old Lokesh Bharwani took the plunge into this growing market and brought America’s favourite food to India with his venture - Mad Over Donuts. So did Bharwani help indulge Indians with their sweet cravings?

If the thought of rich dark chocolate with almond bits on a bed of soft and fluffy dough has you are drooling, you have Bharwani to blame. A sweet tooth made Bharwani shift base from Singapore to India and set up Mad Over Donuts in 2008, India’s first donut chain. Bharwani began his affair with a stack during his student days in the US where he would binge on donuts for breakfast.

Bringing various ingredients together, Bharwani brought in a team of food science specialists who perfected the recipe for eggless donuts after a year of testing. From the making of the dough to the flattening to the hole being punched in to the baking - Mad Over Donuts’ live kitchen gives you the opportunity to witness the dough to donut making process upfront. With the majority of ingredients imported, what is it that makes customers go Mad Over Donuts?

Bharwani: The number one is the product. We have spent over a year and 100’s of R&D trails out of our laboratory in Singapore. So to get the doughnut to actually be that soft and melt in your mouth and that whole ‘love at first bite experience’ as our tagline says, I would say it is one of our key advantages. The second one is our connect with our customers. We really like to have everyone walk into our stores and really go Mad Over Donuts. We have a very strong connection with our customers.

We have over 300,000 fans on Facebook - that gives us a two way interaction about their experiences, about what they would want about the brand and we can therefore respond to that to actually make the brand what our consumers want it to be. So that strong connect as well as the product, we will take us ahead of any competitors that do come. Donuts are something which is so common place around the world and yet in India right now, I would still consider it a niche product. We would need a couple of other strong brands to actually come in to make donuts a little bit more of a staple part of peoples lifestyle as opposed to being a niche product as it is today.

Keeping this in mind, Bharwani has kept Mad Over Donuts pricing as appetizing is the items on its menu. From Rs 40 for a classic donut and Rs 50 for the others to Rs 200 for a box of six - Mad Over Donuts serves you over 25 varieties. Introducing new flavors regularly, Bharwani believes that donuts have just entered the Indian menu and will soon become popular in the fast food market.

Bharwani: We are seeing that donuts have a long history. It goes back into the 1920’s in the US and Europe. There is a lot of history behind the product and it is universally accepted. Whether it’s a kid, whether it’s an adult, people around the world, everyone seems to like donuts. Though it was not in an organised way over there, everyone used to go into neighborhood bakeries and there used to be a donut. So they are familiar with a round product or a round pastry. We are in three cities right now so the potential of growth is immense. India is a very large place, we very large market and we don’t see why the entire country will not be Mad Over Donuts very soon.

This doesn’t seem a distinct dream given that Mad Over Donuts has already sold over 10 million donuts since its inception. Bharwani and his team of 500 are now looking at adopting the franchise route to expand the business. In 2010, Bharwani divested 33.3% stake to the Mirah Group, a conglomerate with interest in hospitality and the food and beverage industry.

Bharwani: Towards the end of 2010, the Mirah Group took a strategic stake in Mad Over Donuts. Since then we basically tap resources and have grown quite extensively ever since we joined hands with them. They have the experience of running a lot of brands, they have experience of scaling up brands right across the country. Just getting the inputs, the experience and tapping on some of the resources is something in which we all work together to expand Mad Over Donuts. It does operate as a separate company and it is more of inputs and support as the company grows. That has helped that experience and that experience of growing brands internationally has certainly helped the expansion of Mad Over Donuts in the last couple of years.

But the presence across 35 stores in Delhi, Mumbai and Pune - Bharwani now wants to take his venture pan India and open 70 stores by next year. He is also extending his offering with cupcakes to be launched in May this year.

We hope you continue to serve up just dessert.