Have you tried adding pieces of fruit, berries or even lemon and herbs to your water this summer? You will forget about Cola and sugar loaded orange drinks. While coconut water is loaded with nutrients, let’s face it, it becomes expensive in the summer, and it’s not as cheap as Cola in the fridge. I get it, no one wants to drink excess sugar, but what do you offer when people come over? There’s a simple solution, it’s called Fruit Infused Water.
We have all tried cucumber water or water with slices of lemon and mint at some point. But this summer, it’s time to get creative. Fruit infused water combined with citrus slices and herbs,
#1 boosts our metabolism,
#2 detoxes our body,
#3 improves our skin
#4 Prevents us from drinking excess sugar and empty calories
#5 Is yummy and encourages us to DRINK MORE WATER in the summer.
So what’s stopping you? Get creative, chop up some fruit, throw in some berries and herbs in a pitcher of water. Keep it to infuse in the fridge overnight, and in the morning, you are good to go. You can store the fruit infused water to serve guests, you also get fruit infuser water bottles to carry your flavoured water along. Try making different flavours in little jars and serve a variety to kids! I’m sure you’ll love it once you start getting creative with the flavours.
Go wild with experiments , a popular FAT Burner drink also included lemon along with cayenne pepper and honey! This one is known as a magic drink to lose weight fast. But I suggest, drink it for taste, not shortcuts. You can get creative with ingredients like aloe vera, spices, any citrus fruits, any season fruits except for fruits like mango that might get smooshy. Add herbs, variety of teas and even turmeric and black pepper to get the best out of your flavour infused water.
I found these amazing Fruit Infuser water bottles online which you can carry along anywhere. The glass bottle were slightly more expensive, though totally worth it, but it you want to try out something reasonably priced there are a few plastic bottle available too.
Honestly speaking, I haven’t bought either of these bottles, I want to, but I haven’t. For now, I simply add some fruits and wedges of lemon and some mint every night in my water. In the morning I have very flavourful refreshing water to drink.
Let me know if you tried any creative ideas to make your own flavoured water. If you did, do share a recipe and picture in the comments below. If you liked this post or this idea that we shared, then please like the post and tell us what more you would like to learn about, so we can share it here!
Wondering how to make this protein powerhouse called Amaranth a part of your daily meals? Don’t sweat it, we found 10 easy peasy recipes you can make with Rajgira in just 10 minutes! Amaranth will get you from Fat to Fit without burning a hole in your pocket this summer. It is a vegan protein powerhouse, which is cheaper than quinoa and loaded with vitamins and minerals. Read our article about the Benefits of Amaranth and 5 ways to cook with it everyday!
For now, here are some recipes that you might like.
Rajgira flour or freshly ground grain – 2 cups
salt according to taste.
Ginger, grated – 1 inch piece
Sesame seeds (til) – 1 tsp
Green chillies, – 2 ,finely chopped
Potatoes – 2 , boiled and mashed
Yogurt – 2 tbsp
Ghee – 1 tbsp + for applying on parathas
Fresh coriander leaves -2 tbsp ,chopped
Place ragjara flour in a bowl, I was not sure about the freshness of store bought flour, so made my own flour in a blender. The grain looks like a poppy seed. flour smelled like amaranth leaves. Mix in salt, ginger, sesame seeds and green chillies. Add mashed potatoes, yogurt, one tablespoon of ghee and coriander leaves. Knead into a semi-soft dough using water. Cover and keep the dough aside for an hour. Divide into small portions. Roll into balls. Dust with flour and pat into a round diskette on a dusted surface. Heat a tawa. Shallow fry the parathas on both sides applying ghee as required. Serve hot with yogurt. Amaranth or rajgara parathas with yogurt was our lunch today.It was a tastey and wholesome lunch :).You can also substitue yams for potatoes in this recipe.
1 cup amaranth grains (optionally toasted)
1 small onion chopped
1 carrot chopped
1 large tomato chopped
Any other vegetables of choice such as peas, beans, potatoes
1-2 green chilli chopped
1 small piece of ginger chopped
a few curry leaves
1 tsp dry split yellow peas(channa dal)
1 tsp white gram or moong dal
1 tsp mustard seeds
1/4 cup cashews or as desired
1-2 tbsp oil
1-2 tsp ghee or butter
Add oil to the pan. Add cashews, channa dal, moon gal and mustard seeds and fry till lightly brown. Add curry leaves, green chilli, ginger and onion and fry till the onion turns translucent. Add the rest of the vegetables and lightly fry. Add salt and 2.5 cups water and bring to a boil.
Set flame to medium low and continue cooking until the vegetables soften. Add the amaranth seeds and continue cooking until all the water evaporates and the grains are cooked, adding water if necessary. Add the ghee and mix well.
Serve hot. Makes 4 helpings.
200 grams mung beans
100 grams amaranth
2 carrots (medium)
1 beets (medium)
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon ginger (fresh grated)
1 tablespoon vegetable oil
1 teaspoon honey
1 lime juice
1 garlic cloves (crushed)
3 tablespoons coriander leaves (finely chopped)
2 tablespoons mint leaves (finely chopped)
2 handfuls peanuts (chopped)
For the compote
8 dried apricots
2 green tea bags
1 red skinned apple
4 tbsp fresh pomegranate seeds
For the porridge
2 tbsp chia seeds
1 cup brown rice
1 cup urad, whole or split, with black peel intact
1 cup amaranth
1 tsp salt
Instructions: Soak rice, urad dal and amaranth for 8 hours or overnight. Blend into a smooth batter, add salt, cover and leave in a warm place to rise for 8 hours or overnight. Batter should double in bulk and form bubbles. Use the batter to make pancakes or waffles.
½ cup loosely packed dried mushrooms
1 tablespoon olive oil
¼ cup ﬁnely chopped shallots
1 cup amaranth
¼ teaspoon. salt
Freshly ground pepper to taste
1 tsp. chopped fresh thyme (substitute ajwain), plus more for garnish
1 cup dried oyster mushrooms
2 cups boiling water plus 2 1/2 cups cold water
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 cups amaranth
1 1/2 teaspoons salt, or to taste
3 garlic cloves, finely chopped
2 cups sliced mushrooms
1 tablespoon soy sauce
3 tablespoons sherry (Substitute Port Wine)
Freshly ground black pepper to taste
1 teaspoon chopped fresh thyme, or to taste
Put the dried oyster mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let the oyster mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the oyster mushrooms. Reserve the oyster mushrooms and the liquid separately.
In a heavy bottom pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.
Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.
While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes. Add the sherry (or port wine) and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.
Remove the pan from the heat then stir in the thyme. Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.
2 boneless, skinless chicken breasts
1 cup bell peppers (red, green, yellow)
Juice of 1 lemon
4 tsp. olive oil
1 Tbsp mustard paste
2 tsp. fresh garlic, minced
6 Tbsp. amaranth seeds
Olive oil spray
Pinch sea salt and pepper
2tbsp raw amaranth (3/4 cup once popped)
125g coconut yoghurt (1/2 cup)
60ml coconut cream (1/4 cup)
Mango turmeric layer:
1 large mango
1″ fresh turmeric
½” fresh ginger
Heat up deep medium size pot and lower the temperature to medium. Add 1tbsp of amaranth and stir or toss continuously until most of the grains have popped. It’ll look white once ready and only takes few seconds, don’t let it start to brown. Scoop into a bowl and repeat with the next 1tbsp of amaranth. You will need only 2tbsp for the recipe, but I recommend to make more and save some for later. It’s messy and expect some of the amaranth to come out of the pan. You could use lid if you like, but I find it’s difficult to keep an eye on it once covered. Experiment with what works best for you.
To make the coconut layer simply whip coconut yoghurt with coconut cream and set aside.
To make the mango layer, peel and slice mango, turmeric and ginger. Add everything into blender with the cinnamon and blend until smooth. Taste if it’s sweet enough for you, if not you can add 1tsp of your favourite sweetener.
To assemble prepare 2 small serving glasses. Spoon 2tbsp of amaranth into the glass, top with 2tbsp of coconut yoghurt and 2tbsp of mango puree. Repeat with another layer. Top with coconut flakes or any other toppings of your choice.
1 cup red lentils
½ cup amaranth
½ cup chopped fresh parsley
1 onion, diced
2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
½ cup breadcrumbs (GF)
some sliced black olives (optional, but recommended)
salt and ground pepper, to taste
Much has been said about the miracle grain quinoa, but we don’t need to look so far for the ideal super grain when our humble Amaranth is double the power at one fourth the price! Let’s face it healthy foods are becoming increasingly expensive so before we delve into the awesomeness of eating Amaranth let me tell you, this is something that you and I can buy without worrying about next months rent. Read More here..
Ready to get summer sexy for swimwear? You won’t need a fat wallet to get fit this summer. Move aside all those expensive Protein SUPPLEMENTS, shakes and bars that BURN A HOLE IN YOUR POCKET, Amaranth is here to stay. Much has been said about the miracle grain quinoa, but we don’t need to look so far for the ideal super grain when our humble Amaranth is double the power at one fourth the price! Let’s face it healthy foods are becoming increasingly expensive, so before we delve into the awesomeness of eating Amaranth let me tell you, this is something that you and I can buy without worrying about next months rent.
This is the price of Amaranth compared to several other comparable supergrains.
|Rs 210/ kg||Rs 990/kg||Rs 820/kg||Rs 500/kg|
Amaranth truly has remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.
Albumin is the protein found abundantly in eggs, poultry, other meats needed for building muscle mass. Globulin proteins are responsible for a strong immune system. Albumin makes up more than half of the total protein within the blood, and globulins make up the remainder. The relatively high content of essential amino acids in amaranth grain is favorable for its use as a substitution for meat-and-bone food/feed for vegans and vegetarians.
In comparison with the prolamins in wheat of which glutenin and gliadin are the major ones. These proteins are quite useless to the body. Not only are they not soluble in water they actually dissolve well only in alcohol!! Hence difficult to digest and assimilate. They contribute to Celiac diseases or gluten intolerance. To think we have been glorifying wheat for so many centuries.
It is a great source of lysine, an important amino acid with protein content comparable to that of milk, more easily digested; neither can be said of other grains. A simple explanation, amino acids are the building blocks which when put together in conjunction with other amino acids make proteins.
Lysine is scarcely available in cereals like maize, wheat and rice hence these need to be paired with pulses which are rich in this particular type of amino acid. The “protein complement” of the grain is very near to the levels recommended by FAO/WHO.
Firstly I’d like to clarify that Rajgira and Amaranth are the same. So if you see this fancy grain in health food stores don’t be surprised to see it in a kirana (local grocery) store. After much digging I’m still undecided on the origin of the name itself. Like most things ancient it has conflicting origins. Some claim origin of the word amaranth is Sanskrit and believe it or not, it means, ‘deathless’. Others claim ‘Amaranth’ is derived from the greek term ‘amarantos’ meaning ‘unwithering’. It’s also called Rajgira or Royal seed. This grain has some serious street cred that will put off the most earnest efforts by the grim reaper, or so we’d like to believe!
It’s estimated that amaranth was first domesticated 6,000 to 8,000 years ago, which means we’ve been eating it almost as long as we learned to cook. Considering how easily and quickly it grows. It also keeps for upto 7 years in storage, making it a vital survival crop.
The grains are about as small as poppy seeds and golden yellow in colour.
It’s really easy to cook Amaranth. All you have to do is just add 3 cups of water (essentially any liquid, milk, vegetable stock) to 1 cup of amaranth grain bring it to a boil and simmer for 30min. The resulting mixture is going to be quite mushy, much like a sheera, or an upma, however you will be able to see some of the grains swelled up and the resulting grit does have a little bite to it. It has an earth slightly nutty flavour. A handy tip will be to roast the amaranth in ghee, oil till it gives off its nutty aroma and then add it to the boiling water.
For your next horror flick ditch popcorn because amaranth much like corn can be popped!!! Though it won’t expand to the size that popcorn does it’s nonetheless an awesome snacking option. Get a deep saute pan and heat it on a high flame till almost smoking. Add 1 TBSP of the amaranth and close the lid immediately. The moment you shut the lid, the amaranth kernels will start popping. Swirl the pan around to make sure all the grains pop. Empty into a bowl, sprinkle with chaat masala, chilli powder, salt and if you have, some garlic powder and you have Amaranth farsan ready!
Laddus, Granola bars, Cereals
It can also be used to make laddoos, by adding jaggery, mixed dryfruits, and honey. You can also add it to milk, add some cut fruits and have it exactly like a cereal.
Much like oats are sold in flaked form as well. These take about half the time to cook if you want to make a porridge or can be had like corn flakes, and added to soups and gravies as thickeners.
It has been traditionally used in Upvas/Vrat/ religious fasting food. Parathas and chapatis can be made using rajgira flour. The trick to getting a pliable dough is to add boiled mashed potatoes and rolling the rotis like bhaturas by greasing the surface with oil.
Sprouted Amaranth goes well in salads or prepared cereals.
As Amaranth contains fairly high levels of poly-unsaturated fats, it’s a good idea to store them in your refrigerator after opening the container. It stores better than Quinoa or buckwheat which have similar nutritional qualities but have a softer, more permeable shell.
|Component (per 100g portion)||Amaranth||Wheat||Rice||Sweetcorn||Potato|
FUN FACT – This grain is so cool it actually has its own music video that has nothing to do with the grain but what the heck! Join the conversation and tell us how you use this wonder grain in your kitchen.
A special thank you to Naaznin Husein for providing us with some invaluable inputs on the nutritional aspects of Amaranth. Ms Husein is the President of The Indian Dietectics Association, Mumbai Chapter. She is also an associate professor at Mumbai University, a regular newspaper columnist and Nutrional Counsellor for several sports celebrities and bollywood actors.
I always think how our need for food or cravings always depend on changing seasons. How a lot of it depends on the environment we live in and the impact weather has on our body. Our body temperature varies as per seasons & so does our desire for food.
Eating in tune with the season not only provides nutrients to our body but also makes us consume more of seasonal fruits & veggies at a particular time of the year. Effect of heat due to food intake & food selection specially happens during change of season. Similarly, seasonal foods can boost our health & have a positive impact over all. Being seasonal and organic, there are no chemicals required to produce this food, which helps our body & in turn also favours our beautiful planet…
I am pretty sure if all of mankind takes up certain duties towards our earth we can save the world from unwanted disasters. Global warming for instance has already taken a toll on our planet ….
Life is beautiful on earth, let’s make worth it…
As the season progresses, at this time of the year our choices change to cooling foods, which keep us hydrated and our system cool. We want to indulge in very light food which, at the same time, is very satisfying. I wonder sometimes, can we work a few tricks without turning on the flame in the kitchen?
Well, may be, this summer I want to work this trick for myself. I always make what my palate urges me to make and accordingly alter & experiment. Experimenting helps me broaden my horizon when it comes to cooking. I had few veggies in my refrigerator, I was wondering whether to bake or toss it up..Baking was out because I had thrown my oven a few months ago.. The only choice I was left with was salad.
The next step was to make a dressing which isn’t too high in calorie and at the same time, it should taste outstanding. I eat less but the best …
After brain storming I decided to toss up a salad with this lovely dressing. It further encouraged me to make a few salads for supper & try new dressings with my choice of veggies & meat. The choices are endless. I picked lovely fresh spinach, bell pepper, boiled corn, cherry tomatoes for colour & its tanginess & parsley to add that extra depth to the salad…
Dressing was as simple as it gets, some Olive oil, oregano, thyme , 5-6 garlic cloves, grated, red chilly flakes, Apple Cider Vinegar, salt, pepper, and it’s done! Make sure the dressing ingredients are well mixed & it is added just before serving.
Now let’s get innovative, don’t stick to what the recipe demands, save your trip to the supermarket and manage with what is available at home.
The standard veggies like iceberg lettuce, rocket leaves, tomatoes, cucumber, corn, baby spinach complement each other well and can be bought through out the year. I also like to add salami strips, sausages, tuna, salmon and seekh kebabs because I don’t always want to marinate, grill & shred the chicken, salad makes the task simpler. Once we have all the veggies in place we will need some yum dressing to make the salad appetising. I make my dressings at home as its A- cost effective, B- NO preservatives, C-Homemade-yummy
3 tbsp Mayonnaise,
2 tbsp-Red wine vinegar,
2 tbsp Sour cream
& olive oil,
1 tsp italian seasoning,
Salt as per taste .
throw in some parsley.
1/2 cup of buttermilk,
1/2 cup mayonnaise,
garlic powder ,
salt & pepper
– 2 tbsp Honey,
1/2 cup- Mayonnaise,
3 tbsp- Mustard paste,
1 tsp Vinegar
basil or other herb dried,
1 clove garlic,
1 tbsp mustard,
1 tbsp honey,
salt & pepper,
2 tbs apple cider vinegar,
3/4 cup extra virgin olive oil.
These above mentioned DIY dressings can be altered as per individual taste & choice.
Hopefully in this post i have established my point of view in context to seasonal produce which offers us many options to come up with our own version of recipes and real satisfaction of serving our loved ones with a healthy bite. A truly satisfying feeling lingers over your palate minus any guilt.
7 senses to tease you say? Well, you know about the first five, but if you follow my lead, you might just discover a couple of new ones this weekend. I’m not just tricking you, I promise. Last weekend, my senses were brought to the brim with gentle, unique flavours that stirred my spirit to happiness, and I discovered that there was more to a culinary experience than indulging our eyes, nose, ears, fingers and tongue.
If you ask me, I’m the kind of girl that loves her rasta chinese with the loud chatter of garlic and chilli, I also find comfort in a warm and creamy butter chicken, yet the soothing cheesy spaghetti carbonara is on top of my list. But sometimes, when the Chef is a genius, you need none of that. None of the chilli and garlic, no cream and no cheese, you can go into an mmmmm.. and aaahhh just with a simple, fresh and delicate ingredient.
I call Chef Asep a culinary genius because without manipulating the integrity of fresh salmon he managed to pair it with the most unlikely ingredients so effortlessly. You might have seen some of his creations on my instagram account. It was truly a meal that makes you want to shut your eyes and let the flavours do the talking.
It’s true what they say, there’s beauty in simplicity. The minimalistic, practical style of plating food and simply pairing a soft pink of the salmon with a hint of pastel green coming from avocado or wasabi (yes, I said those two in one breath) made the dinner plate nothing short of a canvas. The artist was the Chef, who carefully constructed the thinly sliced pink salmon carpaccio flower with a pastel green center of avocado tartare, delicately sprinkled with the crunch of fried onion. The golden, glistening skin of pan-seared marinated salmon for main course was adorned with vibrant colours and clean cuts of bright green broccoli flowers, crunchy orange carrot and refreshing yellow squash. Eat with your eyes first, they say, and so I did.
You may have got the stench sometime but you must never have gotten the sweet scent of fresh fish. Have you? It is hard to understand when you think about the sweet aroma of fresh, raw fish but it is so easy to love it when you experience it. I’ve only dealt with raw fish on my kitchen table or at the fishmongers’. At my kitchen table, the fresh fish smells sweet and clean. Sweeter than that flavor was the aroma of the fresh, raw salmon that I ate at Trident BKC. Three in five courses in that meal were raw fish. And yet, the aroma of the salmon carpaccio, sushi, sashimi and salmon and fresh wakame salad was sweet and soothing.
You know what is a Chef’s favorite song? The mmmms and aaahhs the diners make when they eat his food. If you ask me, it is music to my ears too, because it tells me just how delicious the food that I am about to taste must be. From the first course I put in my mouth, which was a salmon with caramelized onion and wasabi salsa to the, salad, sushi, sashimi and the pan seared salmon for main course, every step of the meal had the mmmmms attached to every bite. The buttery creaminess of rich avaocados were coupled so beautfully with the sweetness of the raw salmon and the kick from the wasabi, ponzu and soy.
It seemed like such an unlikely combination of flavours and textures had come together like a party in my mouth! There was the silky, smooth raw salmon with creamy, buttery avocados, the jelly-like light sweetness of caramelized onions and velvety mayo, which contrasted with a punch from the wasabi, a hit of the ponzu and soy sauce, and crunchiness from fried onion flakes, nutty sesame sprinkles and flying fish roe. The sushi and sashimi was the best that I have tasted in Mumbai city so far. Their quality of sushi doesn’t even give the others a chance.
It was the unique combinations that made us all, the Consul General of Norway and his wife, an importer from the food industry, a school principal, a world traveller and me, break into a wow song once we had unfolded the mystery of this meal. That, for me, is awakening the sixth sense. When a meal is so distinctive that it opens the door for new possibilities. A meal, that inspires a dialogue about food, its beauty and its simplicity.
Did you know, that salmon is among the least addictive foods? Yet, the Chef managed to conjure up my craving for salmon. The 7th sense, after a divine culinary experience is that each time you think about that meal, it stirs your spirit to crave it again. It’s been four days since I enjoyed the culinary creations at Trident, BKC, and yet each time I think about it, I want to enjoy that meal four more times, before their Salmon festival comes to an end. Power of cooking, I’d say it is.
Are you planning to go on a date this weekend? Or planning to take your girlfriend or wife to some place nice? Then you wouldn’t want to miss the salmon experience at O22 and Botticino at Trident BKC till the 15th of Arpil, 2017. All the opinions in this article are my own. I was invited by Trident BKC to try this meal and give them my feedback. I honestly enjoyed the menu that they have created for the Salmon festival. I believe that culinary excellence should always be appreciated and Chef Asep’s food pairings were exquisite. But don’t just take my word for it, try the food pairings for yourself and let me know what you thought about his work. I’d love to hear from you and know your opinion about this festival too. I would not recommend this festival to vegetarians, though I’m sure they have other wonderful options for the vegetarian connoisseurs.
When beads of sweat trickle down your neck, don’t you just want to dig your teeth right into an ice-cold stick of Ice Cream? I do. In this heat, who wouldn’t crave something icy! Then how can we turn away from these summer treats, just because some say it’s unhealthy? Who eats Ice Cream for health? Then again we can’t push our families and our kids to health problems by making them eat “Vanaspati” as they recently said in an Amul advertisement, which pushed us to buy “REAL ICE CREAM”[Ad at the bottom].
Let me clarify, Vanaspati is hydrogenated oils or Trans fat (a well know manufacturer and Brand was commonly known as Dalda). Tran fats increase your bad cholesterol (LDL) and decrease your good cholesterol. They can lead to heart disease, increase the risk of diabetes and obesity. In food, they increase the shelf life of the product. But unlike what is claimed by Amul in its advertisement most Frozen Desserts DO NOT use Vanaspati in making their Ice Cream-like products.
It is mentioned on their packaging that they use vegetable oil. Oftentimes, the oil used is such products could be palm oil or coconut oil, both of which as saturated fats. According to recent research, coconut oil is healthy fat and it even reduces the risk of heart disease and is good to reduce belly fat. Palm oil on the other hand is not proven to have any “magical” properties like coconut oil. It is worth noting that palm oil is relatively cheaper oil than coconut oil.
Both Ice Cream and Frozen Desserts are high in fat; both products also contain added sugar. While Ice Cream has dairy fat and Frozen Dessert has plant-based fat, generally speaking, since both do not have Trans fats, neither of them is directly harming us. So the question is, what is the healthier option for us? Which of these should we buy for our family this summer?
Consumer Voice recently conducted tests to compare seven brands of Ice Cream and Frozen Desserts; to let us know which one we should buy. They compared the brands on price point, taste and flavours, sugar level, fat level and protein percentage among other parameters. Baskin Robbins & Verka Ice Cream (from Punjab topped the overall performance in Ice Cream category. Vadilal topped the overall performance in the Frozen Desserts category. Here’s a chart telling you about the performance of your favorite brands in each category.
Disclaimer: Tests were conducted by NABL-accredited Lab by Consumer Voice.
Amul is considered to be a responsible brand in India. People trust what they buy when they pick up AMUL. The use of dairy and milk in any Ice Cream including Amul, Baskin Robbins and Verka is naturally rich in Calcium, Iron and vitamins. Frozen Desserts on the other hand, may not be naturally rich in these minerals and vitamins. Also, the use vegetable oil in manufacturing frozen desserts, which is cheaper than dairy fat and therefore may be cheaper to produce than dairy based ice cream. Having said that, clearly Amul Ice Cream is high in fat and sugar as per the chart above, so I would prefer brands like Verka in lower price range and Baskin Robbins in higher price range in over Amul Ice Cream. You can also make your own Healthy Smoothies or Mango Kulfi at home using this recipe.
Based on the overall performance and tests conducted by an NABL-accredited laboratory, I would buy Verka Ice Cream in the budget price range and Baskin Robbins Ice Cream in the high price range for the good health of my family. You must remember that all Ice Cream has high fat and sugar, and excess of anything is not good for your loved ones. Do take our poll on our Facebook group FoodBuzz India and join the discussion.
Tell us which one is your favorite Ice Cream?
Do you like strawberry with Vanilla Ice Cream?
Do you prefer some other healthy frozen dessert options like FroYo?
Share all about your choice of Ice Creams in the comments below.
What we know about Ice Cream
Here’s the Controversial Advert by Amul
In France, cooking is an art form,
and a national sport ~ Julia Child
“France, is a woman”, he said as he lightly sipped his Bordeaux wine, “she is beautiful, unpredictable, nurturing and a passionate cook”. I was exchanging notes about the French culture with a gentleman from the Consulate of France in Mumbai. The setting didn’t feel like I was in Mumbai at all! There was a nip in the air in the month of March; we were seated in an elegant little garden overlooking the Arabian Sea and Marine Drive sparkled in the water like golden diamonds on the other side.
Paris, was looking beautiful, as beautiful as I had seen her last. The gorgeously flavourful, light yet rich brioche in my mouth was a testament of the elegance of French culture and cuisine. The deep meatiness of the duck topping rounded off the cloudlike richness of the brioche in a perfect marriage. This tiny appetizer turned out to be my favourite on the menu that evening.
When I think about French food, I think butter! Butter and lemon, butter and herbs, buttery soft desserts and butter in layers and layers of flour in a French pastry. French breads and pastry are perhaps the core symbol of French cuisine. Well, breads, and cheese and French wine of course. Yet, why is it that in India, French food is so misunderstood?
Some assume that French and Italian food is the same food! What? Only because they are neighboring nations? You couldn’t be more wrong. French and Italian food is vastly different, so is German food, but German food does bear similarities to the food of Alsace in France, which shares a border with the country.
Anyway, Italian food is more garlicky, deeper flavours, even meatier, in comparison with French food, which is subtler, often lighter and subtly flavoured with herbs and BUTTER! The Provencal region of France is known for using tomatoes and garlic in cooking, other than that French and Italian are vastly different cuisines.
Italian food is identified with fresh and dried pastas, pizzas, use of garlic, tomatoes and cheese. French food is French breads like the French Baguette, pastry like croissants, brioche, profiteroles, eclairs or choux pastry, tarts, custard, soufflé and pralines. French Classic cooking includes some wonderful desserts like the Crème Brulee, Opera Cake, Croquebouche, floating Islands and Gateaus. Gateau, which is, what was known as cake-pastry when we were kids. It also includes small bites or petit fours such as eclairs, macarons andpuff pastry. It is interesting to know that many of the classic French pastry can be made with sweet or savoury filling. Meaning, a quiche could have custard and fruit, it could also have spinach and cheese as the filling.
French entrees or main course in today’s four course meals may include eggs with vegetables, or chicken joints with sauce and frequently, fish or any other form of seafood. The French cuisine preview dinner I attended for instance, offered a selection of entrees such butter poached asparagus with poached egg of toaste topped with Hollandaise sauce, Chicken Fricasse, classic steak and fish with mushrooms.
When you sample real French Food it is delightful! If you want to spend an Evening enjoying French Food and wine in an elegant setting, here’s your chance. The French consulate has organized a special gastronomic event “Goût de France / Good France” in India (and the whole world) on Tuesday, 21st March 2017.
Don’t miss this unique chance to savour and share the taste of France in India over the space of a dinner! You can reserve a table at any of the following restaurants in Mumbai, Pune and Goa.
– Artisan, Sofitel
– Botticino, Trident
– Fenix, Oberoi
– Glass Window, Pune
– Olio, Novotel
– Olive Bar and Kitchen
– Olive Bistro
– RATATOUILLE DIARIES, Indore
– RIVEA, Taj (Santa Cruz)
– The Chambers, Taj Mahal Palace (Colaba)
– The Sassy Spoon, Nariman Point
– The Square, Novotel (Ahmedabad)
– Upper Crust Lounge, ITC Maratha
– Square, Novotel, Candolim
– The Clearing House, Ballard Estate
– Indigo Restaurant, Colaba
If you do get a chance to spend An Evening in Paris like I did, do share your experience with me in the comments section below and we can share notes about the French culture and cuisine. They also have some fabulous wines, so don’t forget to try some of those as well.
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