Tag Archives: Food

In My Hands Today…

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The Whole Foods Diet: The Lifesaving Plan for Health and Longevity – John Mackey, Alona Pulde, Matthew Lederman

The Whole Foods Diet simplifies the huge body of science, research, and advice that is available today and reveals the undeniable consensus: a whole foods, plant-based diet is the optimum diet for health and longevity.

Standing on the shoulders of the Whole Foods Market brand and featuring an accessible 28-day program, delicious recipes, inspirational success stories, and a guilt-free approach to plant-based eating, The Whole Foods Diet is a life-affirming invitation to become a Whole Foodie: someone who loves to eat, loves to live, and loves to nourish themselves with nature’s bounty.

If Whole Foods Market is “shorthand for a food revolution” (The New Yorker), then The Whole Foods Diet will give that revolution its bible – the unequivocal truth about what to eat for a long, healthy, disease-free life.

In My Hands Today…

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The Flavour Thesaurus – Niki Segnit

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair.

The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget’s Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre.

You can expect to find traditional pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat’s cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.

There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book for cooking – it might keep you up at night reading.

Recipes: Potato Podi Curry

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A staple in Tamil Brahmin weddings, Potato Podi Curry, or Urulai Kizhangu Kara Curry, holds a special place in Tamil Brahmin cuisine. This flavourful and spicy potato curry is made without onions and garlic, making it suitable for festive occasions. 

Potato Podi Curry 

Ingredients:

For the potatoes:

  • 4-5 medium-sized potatoes
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida powder
  • Salt to taste
  • 1 tbsp chopped coriander leaves 
  • 1 tbsp oil
  • 2 tsp mustard seeds
  • 10-12 curry leaves

For the Podi Powder

  • 2 tbsp coriander seeds
  • 2 tbsp chana dal (split Bengal gram)
  • 2 tbsp urad dal
  • 2 tbsp fennel seeds
  • 2 tbsp black peppercorn
  • 2-3 tbsp Kashmiri chilli powder
  • ¼ tsp fenugreek seeds

Method:

  • Wash the potatoes thoroughly. This curry will have unpeeled potatoes, so make sure the potatoes are cleaned. 
  • Chop the potatoes into small, bite-sized pieces. Drop the potatoes in cold water to avoid oxidisation.
  • In the meantime, heat a small skillet and dry roast the ingredients for the podi powder one by one, until they are crisp. Keep aside and let them cool.
  • Once cool, grind the spices to a fine powder. Keep aside.
  • In a large saucepan, add about 4-5 cups of water, add ¼ tsp turmeric and some salt and once the water comes to a rolling boil, add the potatoes and cook the potatoes until they are about 80% done, stirring occasionally.
  • Check to see if the potatoes are done. This can be done by taking a piece and pressing it with your finger. If you can mash it with your fingers, it is cooked. At this point remove the potatoes from the saucepan, drain them and keep aside.
  • Heat about 2-3 tbsp oil in a large pan and once warm add in the mustard seeds. When the mustard seeds pop, add in the curry leaves and mix. 
  • Now add in the asafoetida powder and once that is mixed, add in the drained potatoes.  Season with salt.
  • Add the podi powder and Kashmiri red chilli and mix gently.
  • On a low flame let the potatoes finish cooking. This should take about 7-10 minutes. 
  • Serve the potato podi curry with any South Indian meal.

Sustainable Gastronomy Day

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Sustainable Gastronomy Day, celebrated annually on June 18, is an initiative established by the United Nations to raise awareness about the importance of sustainable food practices. This day emphasises the role of gastronomy in promoting food security, preserving biodiversity, and fostering agricultural development. It serves as a platform to highlight how sustainable gastronomy can contribute to achieving sustainable development goals (SDGs) globally.

Sustainable gastronomy is a concept that intertwines culinary practices with environmental consciousness. It refers to food systems that prioritise local sourcing, seasonal ingredients, and traditional cooking methods. This approach not only minimises waste but also supports local economies and preserves cultural heritage.

Key elements of sustainable gastronomy include local sourcing and emphasising the use of ingredients that are grown or produced in the local area; seasonal eating by the encouragement of the consumption of foods that are in season, which reduces the carbon footprint associated with transportation, waste reduction by implementing practices that minimise food waste throughout the supply chain, and conserving biodiversity by supporting agricultural practices that protect diverse ecosystems and promote the conservation of local species.

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The significance of sustainable gastronomy has become increasingly apparent in light of global challenges such as climate change, food insecurity, and biodiversity loss. By adopting sustainable culinary practices, individuals and communities can contribute to a healthier planet and a more equitable food system.

The relevance of sustainable gastronomy is underscored by several pressing global issues:

  • Food Security: An estimated one-third of all food produced globally is wasted, so sustainable gastronomy plays a vital role in addressing food security challenges. Reducing waste can help ensure that more food reaches those in need, thereby alleviating hunger.
  • Environmental Impact: The food production system is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. Sustainable gastronomy encourages practices that mitigate these impacts, such as organic farming and responsible sourcing.
  • Cultural Heritage: Gastronomy is not just about food; it is a reflection of cultural identity and heritage. Sustainable gastronomy promotes the preservation of traditional cooking methods and local cuisines, fostering cultural diversity.
  • Health Benefits: Eating locally sourced and seasonal foods often leads to healthier diets rich in nutrients while reducing reliance on processed foods laden with preservatives.

Sustainable Gastronomy Day was officially established by the United Nations General Assembly on December 21, 2016. The first observance took place on June 18, 2017. This initiative was launched to recognise gastronomy as a form of cultural expression linked to the natural and cultural diversity of the planet. The day aims to promote awareness about how sustainable gastronomy can contribute to achieving various SDGs, including poverty reduction, health and well-being, responsible consumption, and climate action. The collaboration between organizations such as UNESCO and the Food and Agriculture Organization (FAO) ensures that Sustainable Gastronomy Day is observed globally with educational initiatives and events.

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Looking ahead to 2025, the theme for Sustainable Gastronomy Day is “More Taste, Less Waste.” This theme emphasises the importance of flavour while promoting innovative approaches to reduce food waste within culinary practices. The initiative will encourage chefs, restaurants, and consumers to explore creative ways to utilise all parts of ingredients and minimise waste through thoughtful meal planning and preparation techniques. The theme aligns with ongoing efforts to highlight the economic and environmental benefits of reducing food waste while celebrating culinary creativity. Events such as Sustainable Gastronomy Restaurant Week will be part of this initiative, showcasing how chefs can offer delicious meals without compromising sustainability principles.

Sustainable Gastronomy Day reminds us of the interconnectedness between our food systems, cultural heritage, and environmental sustainability. By embracing sustainable gastronomic practices, we can contribute to a healthier planet while enjoying diverse culinary experiences.

Recipes: Vendakai Pachadi

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Okra, also known as ladies finger, is a nutrient-dense vegetable that offers numerous health benefits. It is rich in vitamins A and C, antioxidants, and dietary fiber, making it an excellent choice for promoting overall health. The antioxidants found in okra help combat oxidative stress and may reduce the risk of chronic diseases such as cancer and heart disease. Additionally, okra is known for its potential to regulate blood sugar levels, making it beneficial for those managing diabetes. Its high fiber content supports digestive health and may aid in cholesterol management by binding to cholesterol during digestion.

Okra, Bhindi, or Ladies Finger Raita or Vendakkai Pachadi combines the health benefits of bhindi with yoghurt and coconut, creating a refreshing dish that supports gut health due to the probiotics in yoghurt. Adding coconut adds healthy fats and enhances the dish’s flavour profile. This pachadi serves as a delicious side dish and contributes to a balanced diet by incorporating essential nutrients from its ingredients, including calcium, magnesium, and vitamins that promote heart and bone health.

Vendakkai Pachadi 

Vendakkai Pachadi, or Okra/Bhindi/Ladies Finger Raita, is a traditional South Indian dish made with sautéed bhindi, yoghurt, and coconut. It’s a refreshing side dish that pairs well with rice and curries. 

Ingredients:

For the Pachadi:

  • 2 cups of ladies finger, chopped into thin rounds
  • 2 cups fresh thick yoghurt or curd
  • ½ cup fresh or frozen grated coconut
  • 1 tsp cumin seeds
  • 2-3 green chillies
  • Salt, to taste
  • 4-5 tbsp oil for sautéing

For the tempering:

  • 1 tsp oil
  •  ½ tsp mustard seeds
  •  ½ tsp urad dal 
  • 1-2 dry red chillies, broken into pieces
  •  A sprig of curry leaves

Method:

  • Wash the vendakkai thoroughly and pat dry to remove moisture, which helps avoid sliminess.
  • Cut them into thin rounds and keep them aside.
  • Heat 4-5 tbsp oil in a pan over medium heat.
  • Once the oil is hot, add the chopped bhindi and sauté in batches until they are crispy and golden brown. Each batch should take between 5-8 minutes. Once done, remove it from the heat and let it cool.
  • In a blender, combine the grated coconut, green chillies, cumin seeds and a pinch of salt. Blend until it becomes a smooth paste. If you need extra moisture while blending, add some of the yoghurt. 
  • In a mixing bowl, whisk the yoghurt until smooth. Add the coconut mixture to the yoghurt and mix well. Adjust salt to taste.
  • Once the sautéed okra has cooled down and you are ready to serve the dish, gently fold the crisp bhindi into the yoghurt-coconut mixture.
  • In a small pan, heat 1 tsp of oil and let it become warm. Add in the mustard seeds and urad dal; let them crackle.
  • Once they start to splutter, add the broken dry red chillies and curry leaves. Sauté for a few seconds until fragrant.
  • Pour the tempering over the prepared pachadi mixture and mix gently.
  • Serve chilled or at room temperature with steamed rice or as part of a larger meal.

Tips

  • Ensure that the vendakkai is well-dried before cutting to minimise sliminess during cooking.
  • Adjust the number of green chillies based on spice preferences.
  • This dish can be refrigerated for a couple of hours before serving for enhanced flavours. Just remember to add the crisp ladies fingers just before serving to ensure that the dish’s crispiness is kept.