Thursday, June 30, 2016

The Humble Banana

             Some aspects of our diet are sometimes just taken for granted. Take breakfast for example, the most important meal of the day that gets least attention. Similarly bananas are another aspect of our diet that's "there" and needs no speaking about in the age of strawberries and fruit exotica. Well for starters, banana is a berry and of the 107 countries that banana is grown in, India certainly is a prominent contributor to its consumption. Well let's keep this crisp and glorify this humble fruit with a five points covering why we recommend you fall in love with this fruit.
1 Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin -- the happy-mood brain neurotransmitter.

2 Bananas balance your blood composition and relieve anemia with the added iron .
3 High in potassium and low in salt, bananas are able to lower blood pressure and protect against heart attack and stroke.
4 Bananas are a superb detox as they are rich in pectin, thus helping aid digestion and gently remove toxins and heavy metals from the body.
5 Bananas are a natural antacid, providing relief from acid reflux and heartburn.

Steamed Banana and Walnut Loaf

150 gms ground oats
150 gms almond flour
400 gms whole wheat flour
400 gms brown sugar
300 gms honey
12 golden bananas
180 gms walnuts
17 gms baking soda
17 gms baking powder
500 ml olive oil

1. Combine all the dry ingredients together along with the ripe mash banana, sugar and honey and let it mix with the paddle attachment.
2. Add olive oil to the mixture and mix it thoroughly.
3. Divide the batter into the prepared tins.
4. Bake them on a double boil at 175 C for 20 – 25 minutes. Serve warm with low fat whipped cream.

Raw Banana Croquettes

Ingredients for raw banana croquettes
4 boiled raw banana
Salt to taste
2 tbsp grated cheese : 2 tbsp
1/2 lemon
1/2 tsp chopped garlic
1tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1 tbsp chopped coriander
2-3 tbsp red kidney beans
All purpose flour to coat
1 1/2 tbsp oil to roast

Ingredients for the salad
1 tomato
1/4 cup chopped onion
1 tbsp feta cheese
1 tbsp sour cream
1 tsp lemon juice
Salt to taste
Crushed black pepper as required
1 tbsp chopped coriander

For garnish
Banana chips as required
Sour cream as required
1 pinch red chili powder
1 coriander leaf

1. Take the boiled raw banana and peel it and take it out in a bowl.
2. Now add salt, grated cheese, lemon juice chopped garlic, garam masala powder and cumin powder.
3. Also add red chili powder, chopped coriander and red kidney beans, in this mixture and prepare the tikki.
4. Heat oil in a pan and cook the tikki from both the sides. For the salad cut long wedges of the tomato and them.
5. Keep the salad on a plate and keep the tiiki on it. Decorate it with banana chips. Put the sour cream on a plate, sprinkle red chili powder and garnish with coriander leaves.

Wednesday, June 22, 2016

Decoding Umami

          Umami, is a much-talked about taste these days. Thanks to the Japanese, we’d say, let’s wait and talk about Umami for a moment; because while it was the last taste perception to be discovered, it actually plays a key role in a dish. Umami is present in some form in all foods. Umami is Japanese for ‘pleasant savoury taste’. 

         Described as a pleasant ‘brothy’ or ‘meaty’ taste that has a long-lasting effect of, causing the mouth to water and the tongue to feel coated in a pleasant manner. Umami balances taste and rounds out the overall flavour of a dish. Foods rich in umami have existed since ancient times. Garum, fermented fish sauces from ancient Rome, Murri, fermented barley sauces from medieval Byzantine, the fermented fish and soy sauces of South-East Asia, bonito flakes, kombu seaweed and shiitake mushrooms of Japan are all examples. Naturally occurring glutamates are found in many foods although food additive mono sodium glutamate (MSG) is best associated with umami. 
         Now, umami never features on our taste checklist in India, subconsciously it has always existed. We have been sending umami signals to our brain forever. Traditionally, Indian food gets its umami in two ways. The first is from ingredients such as green peas, raw jack fruit, gucchi or dried morels, sweet potatoes, walnuts, lotus root, poppy seeds, sesame oil, ginger and coriander seeds together are big sources of umami as well. The other source of umami in Indian food comes from two processes we use regularly, like fermentation (of Kanji, breads like hoppers and Goan sannas) The cuisines of the North East are full of umami rich foods). 
          The process of ‘Bhunao’ is another one that triggers umami. The typical Indian process of caramelising our onions and garlic lends umami to our food. The North East is umami galore with brilliant fermented dishes coming out of the kitchens. While umami is definitely addictive and novel, it is not alien at all. It’s a taste that has always existed and is being defined now.

Tuesday, June 7, 2016

Stay Cultured!

Revival of fermentation and how India is catching up.....
              World over, the phenomenon of fermentation and preserving food by bacterial action is both an ancient art and a hot new trend. Indian chefs are delving deep into the science of bacterial action on food and discovering the beauty of the concept.What we are also discovering is that inducing culture into food and then controlling it is not inherently built in our culture. 
              Fermentation for leavening without addition of any culture is often used in the south for idlis, dosas and vadas, but fermentation has never been seen in our culture as a method of preservation, one definite reason being the hot and humid climate which makes it difficult to manage and control bacterial action. Even in the west, this whole cultured culture (before getting revived as probiotics) was pretty much a thing of the past, modern methods of food manufacture do not accommodate fermentation as fermentation was never a large scale thing and it is difficult to control, making it impossible for two batches to taste the same. So standardisation methods such as pickling with vinegar instead of salt were introduced.   
             Canning and pasteurisation became the new science and hygiene became prima facie. Food became transportable and with amazingly long shelf life, but these modern versions of pickles, sauerkraut and such lacked the vitamins and enzymes that natural fermentation gives food , in a way modernisation undid thousands of years of tradition in a few decades. Sad as the story is, the happy part is that traditional fermentation is enjoying a revival across the world and India is catching up. Fermented black garlic is now a common sight in fine dine spaces in Mumbai. Probiotics have established themselves as a need and Indian cheese making industry is now dishing out some memorable cheese. 
              Dahi our very own cultured probiotic is being recognised by the world along with other cultured products (with a cult following if I must say ) Kefir, Ayran and Doogh, our acceptance of more cultured products was definitely started by cheese and now the three cornerstones of fermentation (cheese, wine and bread) have become a combination of common gastronomic parlance. Most bacterial cultures and starter kits are now available online, do order them see the instructions (even if you don’t follow them ) and make your food alive in the literal sense. Stay Cultured!