Kitchen tip no. 74
by
Chef Kishore
Your Personal Chef
Make ur own supercharged sports drink
at home (On the lines of Gatorade )
Ingredients:-
80 GM Rasna soft drink concentrate (ready mix ) powder (orange or lime )
1 litre chilled water
One packet of Electral powder (22 GM )
2 tablespoon of sugar
(This recipe makes 2 servings of 500 ml each )
Method :-
Mix all the ingredients together & transfer/funnel it into recycled mineral water bottles , store in the fridge . Consume chilled .
FOOTNOTES :-
Water is the most important nutrient for our body.
Water regulates body temperature & maintains blood volume.
(Electrolytes are salts such as sodium, potassium, calcium, magnesium & chloride. These salts help muscles to contract and relax and assist in the transmission of nerve impulses from the brain to different parts of the body.)
This above-mentioned recipe equals the electrolyte replacement found in many popular drinks like GATORADE , POWERADE, in the market.
Use it as a replacement to drinking water during intense workouts to replenish the combination of water, carbohydrates, and electrolytes that an athlete loses in sweat during rigorous gym workouts ,intense athletic games and competitions .
Some one who works out hard and constantly perspires in the gym/game court/stadium needs to reload these essential trace minerals that are lost through perspiration , what the body craves for immediately following an intense workout is plain water because one tends to get thirsty due to excessive perspiration and increased physical activity so if this water is infused with some electrolytes It helps the body to replenish essential minerals to overcome instant fatigue and provides energy to continue working out until the end of the session.
Even someone who doesn't work out can consume this, anyways Red hot October is barely a few days away .Its a Great power drink to kill the summer heat& its definitely better than the harmful coke & Pepsi.
** One 22gm packet of Electral contains the daily requirements of an average Indian male . If you plan to drink a lot of this energy water (due to a marathon/competition ) I would suggest to dilute the power drink by adding chilled water.Do not exceed more than 22 gm of Electral in a 24 hr period .
** Gatorade is a Pepsi brand , Powerade is a Coke brand ,both are Multi national companies , why in the world would we spend rs 40/- for a 500 ml bottle that contains salt , sugar and a soft drink concentrate, just because its cool to be seen with a branded sports drink bottle,We Indians are so naive & gullible, No wonder the dollar crossed the Rs 65/- mark.
** Recipe costing -This recipe gives us a yield of 1 liter and cost less than Rs.25/- & tastes better too. That's hypothetically saving you rs 55/- every day,one can buy 2 pairs of jeans with that saved money at the end of every month .Think Global - Act Local .
** I was a national level power-lifter until I broke my back in 1996 in a nasty gym accident . I used to consume liters and liters (diluted)of this everyday in the gym and out of it too(I also used to add about 1/2 liter of lemonade/orange juice /grapefruit juice (sugar-free)to this ) .I swear by this recipe ,This stuff is addictive in a super healthy way.
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God-bless u
warm regards
Kishore Talreja
Kitchen tip # 76
by CHEF Kishore
Your Personal Chef.
If you are a fan of spicy food you will adore this simple recipe
Today let me teach you how to make your own
Chilly oil
Ingredients :-
100 gms dried spicy red chillies(Baedgi , kumti,Deghi )
( remove stems , chop them fine & keep aside )
1 litre sunflower oil (heat oil to boiling point and then cool it completely before using it in this recipe to avoid chances of botulism in the oil )
1 funnel
1 glass jar + bottle .
2 bay leaves
1 tablespoon of black peppercorns
Method :-
In a food grinder , grind the bay leaves, peppercorns ,chillies and the oil together until it has blended well .
Now transfer the chillies and oil mixture into a wide mouthed glass jar (meant for pickles)
place the glass pickle jar in a cool dark place away from direct heat and sunlight for about 2 weeks .
(Filtering the oil is optional ) If u wish to you can also Filter through a tea strainer into a funnel and then into a sterilised empty glass bottle and your spicy chilly oil is ready to use .
(dont not discard the filtered chilly pieces , u can reuse them in daals and gravies )
u can use this chilly infused oil like regular oil to make soups , omlettes , bhurji , fry chicken kebabs, douse it on your pizzas and sandwiches , brush ur parathas with it . use it in ur gravies and stews . the possibilities are endless and the flavor is simply amazing .
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Kitchen tip # 75
by CHEF Kishore
Your Personal Chef.
Today let me teach you how to make
SUPER SPICY KOLHAPURI KHARDAA
pronounced (Khur should phonetically sound like sir) Khurdaa
30 fresh green chillies (Like the super hot laungi mirchi) (remove stems ,roughly chopped into 2-3 pieces & keep aside )
10 pods of raw garlic /lehsun (peeled and sliced )
1 tablespoon of roasted peanuts (crushed on a rollin pin /belan )(please read footnotes for additional inputs)
1 tablespoon of Roasted sesame /til seeds (toasted on a pan with 4-5 drops of oil until golden brown)
Tiny pinch of Asafoetida/Heeng
1/2 teaspoon caraway seeds /shahjeera
1 tablespoon of chopped fresh coriander (optional)
Pinch of cooking soda .
1/2 teaspoon of sea salt
2 tablespoons of oil to taste (Til oil works the best for this recipe)
method:-
Place a non stick pan on a medium flame, add 10 ml of oil ,fry the green chilies & garlic until browned then add about 50 ml of water ,cover the pan and steam them for about 5 minutes,remove the lid and proceed to cook until all the water evaporates.Turn off the flame & after the mixture cools down transfer it to a mortar and pestle /silbatta (Khalbatta)- if u don't have access to that , use a mixer/grinder .
Proceed to crush this to a coarse paste .
Place a non stick pan on a slow flame , add oil ,add some hing/asafoetida to hot oil ,followed shah jeera ,after the shahjeera is cooked ,add crushed peanuts & roasted sesame /til seeds ,add the steamed chilli garlic mixture at this point & add salt .(If ur adding tamarind juice [**strictly optional] to the khardaa ,now would be the right time .)
Cool it down and store in a air tight container in the fridge . serve at room temperature .Add lime juice just before serving the khardaa.
Footnotes :-
**Ideally this is best used as a super spicy chutney/spread for Vada pav/samosa /bhajiya by most street vendors (just that they dont add peanut powder & til to cut costs
)U can also add this to ur daals ,gravies&curries to ante up the spice level to an all time high.
** In Kolhapur and the interiors of Maharashtra ,this is consumed along with hand crushed onions and Jowar (white millet/sorghum)Bhaakaris. Farmers carry this combo as lunch to their farms .
**If u want to give it a more subtle nutty flavor instead of peanuts you can add crushed cashews /or even a mix of crushed cashews & almonds although food purists would scream blue murder after reading this .
**Adding Shahjeera is optional and not used in the traditional recipe , but that's the beauty of food , u can add whatever u want to suit your palate.There are no set rules as long as u don't call it an authentic dish.
**This is also called thechaa(minus the peanuts) by some -actually the process of pounding something to a coarse paste(in a mortar /pestle) in Marathi is called thechna,hence the name .
**Traditionally there are two variants to this - one using dried red chillies is called thechaa & the one using fresh green ones is called Khardhaa. thecha also sometimes contains tamarind juice.
**Add some grated coconut to the khardaa if ur serving it to kids . even some grated jaggery/gur can be added to adjust the levels of spiciness.
** If you add pappad khar instead of salt , the shelf life(refrigerated) of the Khardaa will prolong from a week to a month .
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Warm regards
Kishore
Kitchen tip # 75
by CHEF Kishore
Your Personal Chef.
Today let me teach you how to make
SUPER SPICY KOLHAPURI KHARDAA
pronounced (Khur should phonetically sound like sir) Khurdaa
30 fresh green chillies (Like the super hot laungi mirchi) (remove stems ,roughly chopped into 2-3 pieces & keep aside )
10 pods of raw garlic /lehsun (peeled and sliced )
1 tablespoon of roasted peanuts (crushed on a rollin pin /belan )(please read footnotes for additional inputs)
1 tablespoon of Roasted sesame /til seeds (toasted on a pan with 4-5 drops of oil until golden brown)
Tiny pinch of Asafoetida/Heeng
1/2 teaspoon caraway seeds /shahjeera
1 tablespoon of chopped fresh coriander (optional)
Pinch of cooking soda .
1/2 teaspoon of sea salt
2 tablespoons of oil to taste (Til oil works the best for this recipe)
Place a non stick pan on a medium flame, add 10 ml of oil ,fry the green chilies & garlic until browned then add about 50 ml of water ,cover the pan and steam them for about 5 minutes,remove the lid and proceed to cook until all the water evaporates.Turn off the flame & after the mixture cools down transfer it to a mortar and pestle /silbatta (Khalbatta)- if u don't have access to that , use a mixer/grinder .
Proceed to crush this to a coarse paste .
Place a non stick pan on a slow flame , add oil ,add some hing/asafoetida to hot oil ,followed shah jeera ,after the shahjeera is cooked ,add crushed peanuts & roasted sesame /til seeds ,add the steamed chilli garlic mixture at this point & add salt .(If ur adding tamarind juice [**strictly optional] to the khardaa ,now would be the right time .)
Cool it down and store in a air tight container in the fridge . serve at room temperature .Add lime juice just before serving the khardaa.
Footnotes :-
**Ideally this is best used as a super spicy chutney/spread for Vada pav/samosa /bhajiya by most street vendors (just that they dont add peanut powder & til to cut costs
)U can also add this to ur daals ,gravies&curries to ante up the spice level to an all time high.
** In Kolhapur and the interiors of Maharashtra ,this is consumed along with hand crushed onions and Jowar (white millet/sorghum)Bhaakaris. Farmers carry this combo as lunch to their farms .
**If u want to give it a more subtle nutty flavor instead of peanuts you can add crushed cashews /or even a mix of crushed cashews & almonds although food purists would scream blue murder after reading this .
**Adding Shahjeera is optional and not used in the traditional recipe , but that's the beauty of food , u can add whatever u want to suit your palate.There are no set rules as long as u don't call it an authentic dish.
**This is also called thechaa(minus the peanuts) by some -actually the process of pounding something to a coarse paste(in a mortar /pestle) in Marathi is called thechna,hence the name .
**Traditionally there are two variants to this - one using dried red chillies is called thechaa & the one using fresh green ones is called Khardhaa. thecha also sometimes contains tamarind juice.
**Add some grated coconut to the khardaa if ur serving it to kids . even some grated jaggery/gur can be added to adjust the levels of spiciness.
** If you add pappad khar instead of salt , the shelf life(refrigerated) of the Khardaa will prolong from a week to a month .Interact with me on www.facebook.com/kttricks
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