Tag Archives: Food

In My Hands Today…

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Your Body in Balance: The New Science of Food, Hormones, and Health – Neal D. Barnard

This nationally bestselling book explains the shocking new science of how hormones are wreaking havoc on the body, and the delicious solution that improves health, reduces pain, and even helps to shed weight.

Hidden in everyday foods are the causes of a surprising range of health problems: infertility, menstrual cramps, weight gain, hair loss, breast and prostate cancer, hot flashes, and much more. All of these conditions have one thing in common: they are fueled by hormones that are hiding in foods or are influenced by the foods we eat.

Your Body in Balance provides step-by-step guidance for understanding what’s at the root of your suffering-and what you can do to feel better fast. Few people realize that a simple food prescription can help you tackle all these and more by gently restoring your hormone balance, with benefits rivaling medications. Neal Barnard, MD, a leading authority on nutrition and health, offers insight into how dietary changes can alleviate years of stress, pain, and illness. What’s more, he also provides delicious and easy-to-make hormone-balancing recipes, including Cauliflower Buffalo Chowder, Kung Pao Lettuce Wraps, Butternut Breakfast Tacos, Mediterranean Croquettes, Apple Pie Nachos, and Brownie Batter Hummus.

Your Body in Balance gives new hope for people struggling with health issues. Thousands of people have already reclaimed their lives and their health through the strategic dietary changes described in this book. Whether you’re looking to treat a specific ailment or are in search of better overall health, Dr. Neal Barnard provides an easy pathway toward pain relief, weight control, and a lifetime of good health.

Recipes: Methi Malai Mattar Pulao

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For those who watch this space regularly, you would know how much I love one pot meals. Just put everything together in a rice cooker or pan and let it do its thing. Today’s recipe is my spin on the classic and creamy methi malai mattar. It’s a quick recipe and perfect for those days when you don’t want to spend time in the kitchen and also makes a great addition to someone’s lunchbox.

I didn’t have fresh methi, so I used dried methi or kasuri methi, but if you have fresh methi, go ahead and the recipe will be even tastier.

Methi Malai Mattar Pulao

Ingredients:

  • 1 cup basmati rice
  • 1 small onion, sliced
  • ½ cup fresh or frozen peas
  • ½ cup fresh or frozen paneer, cut into bite-sized pieces
  • 2 tbsp kasuri methi (if using fresh methi, use ½ cup)
  • 2 green chillies, slit
  • 1-inch piece of ginger, peeled and cut into strips
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 medium-sized dried bay leaf
  • 3-4 cloves
  • 3-4 cardamom
  • 1 piece cinnamon
  • Salt to taste
  • 2 cups water

Method:

  • Wash the basmati rice well a few times and soak it for at least 30 minutes. Keep aside.
  • In a pan, heat the ghee, and when the ghee is warm, put in the cumin seeds and let the seeds pop.
  • Then add in the bay leaf, cloves, cardamom, and cinnamon and stir for a couple of seconds.
  • Add the sliced onions and sauté till the onions become translucent and start browning.
  • Then add the peas and sauté for a bit before adding the paneer pieces.
  • Now crush the kasuri methi in the palms of your hands and sprinkle it over the peas and paneer. If you are using fresh methi, chop it into small pieces and add it to the pan now.
  • Drain the rice, add it to the pan, and sauté for a minute.
  • Season the pulao with salt. My rule of thumb is about 1 tsp of salt per cup of rice, but salt as per your discretion.
  • If you are using a rice cooker, add the contents of the pan to the rice cooker and add 2 cups of water. Switch on and cook until done.
  • If continuing on the pan, add the water, lower the flame to medium-low, and cook covered until the rice is completely cooked. Depending on the rice used, you may want to add more water.
  • Once the rice is done in both the rice cooker and the pan, let it sit for at least 10 minutes before opening it.
  • Fluff the rice with a spoon and serve hot with a raita and some chips or crisps.

In My Hands Today…

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You Suck at Cooking: The Absurdly Practical Guide to Sucking Slightly Less at Making Food – You Suck at Cooking

Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less

You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.

You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeno Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results).

In the end, you just might suck slightly less at cooking.*

*Results not guaranteed

In My Hands Today…

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking – Samin Nosrat, illustrated by Wendy MacNaughton

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

Recipes: Black Chana Chaat

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Also known as Kala Chana Chaat, Black Chana Chaat is a nutritious and flavourful salad made from black chickpeas, fresh vegetables, and spices. Incorporating black chana into one’s diet offers several health benefits. Black chana is an excellent source of plant-based protein, making it a great option for vegetarians and vegans looking to meet their protein needs. The high fiber content in black chana aids digestion, helps maintain bowel health, and can contribute to weight management by promoting a feeling of fullness. Black chickpeas are rich in essential nutrients such as iron, magnesium, folate, and antioxidants. These nutrients support overall health and help prevent deficiencies. The fibre and potassium in black chana can help regulate blood pressure levels and lower cholesterol levels, contributing to heart health. Black chana’s low glycemic index helps regulate blood sugar levels, making it beneficial for those with diabetes or looking to manage their blood sugar. 

Ingredients:

  • 1 cup dry black chana or kala chana
  • ½ cup chopped cucumber
  • 1 medium tomato, chopped
  • ½ cup chopped onion
  • 1 medium-sized carrot, grated
  • 1 tbsp chopped coriander leaves
  • ¾ tsp black salt or regular salt to taste
  • ½ tsp chaat masala
  • ½ tsp red chilli powder as per taste
  • 2 tsp lemon juice 
  • ¼ tsp amchur or dried mango powder
  • ¼ tsp roasted cumin powder 
  • 2 tbsp extra virgin olive oil

Method:

  • Rinse the black chana under tap water well and soak them in 3 cups water for at least 6-8 hours or overnight. This helps soften them and reduces cooking time.
  • Drain the soaked chana and place them in a pressure cooker. Add 2.5 cups of water and cook for about 7-8 whistles or until tender. If using an Instant Pot, cook on high pressure for about 25 minutes with natural pressure release.
  • While the chana is cooking, chop the cucumber, tomato, onion, and grate the carrots. 
  • Finely chop the coriander leaves as well.
  • Combine the cooked black chana and chopped vegetables in a large mixing bowl. Add the finely chopped coriander leaves. 
  • In another smaller bowl, thoroughly mix the black salt, chaat masala, red chilli powder, amchur powder, cumin powder, lemon juice, and olive oil. 
  • Gently toss all the ingredients together until well-mixed. Taste and adjust seasoning if necessary.
  • Serve immediately as a refreshing snack or as a salad.