Tag Archives: Food

In My Hands Today…

Posted on by
Reply

Gene Eating: The Science of Obesity and the Truth About Diets – Giles Yeo

In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that’s killing us all?

Drawing on the very latest science and his own genetic research at Cambridge University, Dr Giles Yeo has written the seminal ‘anti-diet’ diet book. Exploring the history of our food, debunking marketing nonsense and toxic diet advice, and confronting the advocates of ‘clean eating’, Dr Giles translates his pioneering
research into an engaging, must-read study of the human appetite.

Inspiring and revelatory, Gene Eating is an urgent and essential book that will empower us all with the facts we need to establish healthy relationships with food – and change the way we eat.

Recipes: Qubani ka Meetha

Posted on by
Reply

A traditional dessert from Hyderabad, Qubani ka Meetha is made from dried apricots and is often served during special occasions and festivals. Dried apricots are high in essential vitamins and minerals, particularly vitamin A, vitamin C, potassium, and iron and also contain antioxidants such as beta-carotene and polyphenols that help combat oxidative stress in the body, reducing the risk of chronic diseases.

Qubani Ka Meetha has a rich cultural heritage, particularly in Hyderabad, where it is often served at weddings, festivals, and special occasions like Eid. The dessert reflects the culinary traditions of the Mughal era, showcasing how dried fruits were used to create luxurious sweets that were both flavorful and visually appealing. I made this for the first time last year during Navaratri, and it was such a hit with GG & BB that they have made me make it a few more times since then.

Qubani ka Meetha

Ingredients:

  • 250 gms dried apricots
  • 2 cups (or more) water for soaking
  • ⅔ cup sugar (adjust to taste)
  • 1 tbsp lemon juice
  • Chopped almonds and pistachios for garnish (optional)

Method:

  • Rinse the dried apricots under running water to remove any impurities. Soak them in enough water to cover them overnight until they become soft and plump.
  • Drain the soaked apricots and reserve the soaking water. 
  • Either finely chop the apricots or run them through a chopper to chop them finely. Make sure you do not make it into a puree. 
  • In a saucepan, combine the soaked apricots with the reserved water. Add more water if needed. Cook on medium heat until the apricots are tender and can be easily mashe. This should take about 10 to 15 minutes.
  • Add sugar to the cooked apricots and mix well. Cook for another 5 to 10 minutes until the sugar dissolves completely and the mixture thickens slightly.
  • Stir in the lemon juice and mix well. 
  • Transfer the Qubani Ka Meetha to a serving dish. You can garnish with chopped nuts such as almonds and pistachios.
  • Serve warm or at room temperature, optionally with a dollop of fresh cream or a scoop of vanilla ice cream.

In My Hands Today…

Posted on by
Reply

The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World – Sandor Ellix Katz

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information–how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first–and only–of its kind.

In My Hands Today…

Posted on by
Reply

The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good! – John A. McDougall, Mary McDougall

From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing.

In The Starch Solution, bestselling diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, turn the notion that starch is bad for you on its head. The Starch Solution is based on a simple swap: fueling your body primarily with carbohydrates rather than proteins and fats. This will help you lose weight and prevent a variety of ills.

Fad diets come and go, but Dr. McDougall has been a proponent of the plant-based diet for decades, and his medical credibility is unassailable. He is one of the mainstay experts cited in the bestselling and now seminal China Study—called the “Grand Prix of epidemiology” by the New York Times. But what The China Study lacks is a plan.

Dr. McDougall grounds The Starch Solution in rigorous scientific fact and research, giving readers easy tools to implement these changes into their lifestyle with a 7-Day Quick Start Plan and 100 delicious recipes. This book includes testimonials from among the hundreds Dr. McDougall has received, including people who have lost more than 125 pounds in mere months as well as patients who have conquered lifethreatening illnesses such as diabetes and cardiac ailments.

In My Hands Today…

Posted on by
Reply

Tasting History: Explore the Past through 4,000 Years of Recipes – Max Miller, Ann Volkwein

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation.

The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture.

From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as Tuh’ a red beet stew with leeks dating back to 1740 BC, deep-fried cheese balls with honey and poppy seeds, soul yeasted buns with currants from circa 1600, pumpkin a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570, and much more.

Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.