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Pav Bhaji!

April 1, 2019Leave a comment

“Bhaiya ek cheese Pav Bhaji with extra butter aur cheese Bhi Jyada dalna aur sath me masala Pav Bhi dena”

This are the request which we all street food lovers love to order at a stall or a restaurant.
How good you can make your lunch when you have a plate full of Bhaji topped with a slab of butter on side chopped onions and a lemon wedges wait! Second plate is still there which has soft breads which are pan fried in butter I really don’t think that u will order anything else if you have this two plates in front of you.

But have you ever thought how this concept of Pav Bhaji came?
How?
Late back in 1970s when the mills were working people use to work on shifts morning, afternoon and night.

So people who use to left late nights there were no food left for them at their houses and even if it’s left it was not a right time to have full meal so what was the solution?
One fine day when food stalls were getting closed the mill workers request for food at food stall but as food stall was closing there was no food left but the mill worker were hungry so they told mix whatever you have put some masala and give.
So the person mixed all the things and to make it more richer he added lots of Maska (butter) in it and he was having left over “ladi pav”

He kept this two things in front of workers they loved it then as you know people do experiments to grow their business and this dish started as street food and made people mad from her taste.
Pav Bhaji is ruling not only in Mumbaikars heart but all over India and overseas from past 49 years .
People never get tired of eating Pav Bhaji.
But have you people ever thought what is Pav Bhaji it’s just a rich tomato gravy with boiled and mashed mixed vegetables and to make it more richer in taste they add butter and selected spice this is the simplicity of Pav Bhaji but taste or every vendor differs from each other because of the balance of spices that they add.
Not only in India, New York Times Square has a Indian restaurant which serves Pav Bhaji it’s proud thing for us!
As the time is passing we can see the changes in Pav Bhaji a good changes which are attracting more people to have it.
Pav Bhaji tarts, Pav bhaji pizza , Pav Bhaji dosa and many more but in all this variation I am 100% sure you will get the same taste of authentic Pav bhaji

The famous Pav Bhaji you will get in Mumbai is sardars Pav Bhaji which is next to Mumbai Central station

Mumbaikars love that Pav Bhaji not only Sardars in Mumbai or all over India wherever you will see stalls or restaurant I m definitely sure you will love the Pav Bhaji so that’s it for today’s blog see you next time
And yes if you have more stories about pav baji write it in comment section let’s make a community and talk about it!!!

and for more Indian recipes do subscribe my channel on youtube

https://www.youtube.com/channel/UC-rCHDpqqy6JAOjC78vayhA

The Vegan Food!

March 26, 2019Leave a comment

Hello, people welcome to another blog today we got a new topic which is vegan food so let’s start.

What is vegan?

We have seen people addressing themselves as a vegetarian who only eats vegetarian food, then comes egeetarina who love to eat eggs and finally no-vegetarian food who believes that meat is their life.
So now we will talk about vegan food people who eat vegan food are called as vegan people.
In simple words people who avoid dairy products followed by any meat, fish etc.
So we define these people like “an individual way of living that excludes all the possible practices that exploit credulity to animals for food, clothing and to promote the use of animal-free alternative for the benefits of a human, environment as well as animals”.
Vegan people are mostly those who love, respect and have affection towards animals.
They believe that humans and animals should be treated equally.
Whatever we eat in day to day life some of the other is related to an animal like milk from a cow? or if you are having a chicken sandwich? Or a Pizza which is topped with cheese?

All the above food which I mentioned are connected to animals we get it from them either by slaughtering them or a by-product of them like milk, cheese, curd etc.
Some countries do strictly follow the veganism there are laws too so if u break the law u will be punished or you can be sentenced as per the law says.

Suggested reports say that the countries which have more vegans are as follows;
Taiwan– is often where we get vegans because dairy products are rarely used and eggs are optional.
Korea followed by Italy, Turkey and India.
As we say every coin has 2 sides one is negative and one is positive so let us start with
Positive side
Being a vegan is like contributing to the environment now u people will ask how?
Slaughtering of animals on a large scale due to increasing demand fishing is done on a large scale too.

As we know our food chain cycle is set it is followed one by one but if we remove any one component in between, the whole food chain gets disturbed.

So coming back to the positive side vegans try to protect all these above things which include protecting the food chain preserving and protecting the animals.
If no dairy products? No meat then what vegan eats?
Vegan food is about all plant-based diet which includes leafy vegetables, root vegetables, fruits, grain, pulses.
Many people have doubt what is vegan food?
Vegan food is something which is not related to animal products or meat rest all is vegan.

Negative side
As discuss above food chain cycle is most important because each one of us is dependent on one another for those who don’t know what is the food chain cycle it’s a process like.
In simple words corn is eaten by mouse then they are eaten by snake followed by owl.
So this was just an example.
If we keep on slaughtering the animals the cycle will be disturb.
If come to medical issues.
The absence of red meat which gives iron and dairy products which provide vitamin B12, B16.
Also fat-soluble vitamins like A, D, E.
Due to the absence of all these things & intake of all plant-based diet which this vitamin.
Our body works on the principal of digestion & metabolism for that.
We require a proper diet which should contain balanced amount vitamins, carbohydrates, protein for a smooth running of the human body.
If the human body lacks in any of the above components then chances of getting diagnosed with headaches, dizziness & anaemia.

It is good to start a vegan diet but it should be well balanced .

Activated charcoal food!

March 19, 2019March 19, 2019Leave a comment

Activated charcoal

What is activated charcoal?
• Charcoal is made from coal, wood, or other substances like bamboo and coconut shells.
• It becomes “activated charcoal” when high temperature combines with gas or activating agent to expand its surface area.
• It means the charcoal is heated up to 215-degrees for a long time like almost 3 to 4 hours.
• Then that baked charcoal is powdered fine, which allows us to use in food.
In two ways we activate the charcoal which are
Steam activation & chemical activation
Steam activation
• In this process, the steam the charcoal is activated by the help of the hot steam.
• Coconut shell char or wood char is heated up to 1,700 to 1,800 with the steam in the absence of oxygen.
• In this whole process, the unwanted compounds are removed layer by layer.
• And what is left behind is the skeleton of coal and what is left behind is activated charcoal.
• Carbon + steam this reaction produces hydrogen gas and carbon monoxide.
• With 3 pounds of charcoal, we get 1 pound of activated charcoal.
Chemical activation
• In this process, the charcoal activation is done by using of chemical solution.
• Chemical solution chews away all the unwanted compounds in coal.
• Phosphoric acid is an activating agent.
• The coal is then heated above 800 degrees in which carbon is oxidized by the acid.
• Then this is washed with water to recover the acid and then dried.
• The level of activation depends on the amount of activating agents are used.

How does it help in the food industry?
• food industry it’s all about creating, innovating & new ways to cook . for that chefs travel in the whole world to get ideas about new things.
• They always see to it that people should experience new varieties so activated charcoal use cannot be traced bt you can get this in form of juices like lemon water infused with activated charcoal which becomes activated charcoal lemon water.
• Then the burger buns turned into activated charcoal buns which taste exactly like the old taste but the addition to activated charcoal it got more limelight.
• Biscuits which are made of flour now u can add activated charcoal which will turn then into activated charcoal biscuits.
• From pizza base to cocktails everything u can get which is connected to activated charcoal.
• Because experiments and trails are still going on so in coming days we can see new varieties.

when you feel sluggish, or anytime you want to help usher toxins out of your body, this charcoal detox drink might be just what you need to get back on track..
. Not only is this detox drink sugar-free, it also contains anti-inflammatory ingredients to help you bounce back faster.

Good or bad for health?
• So as we know every coin has two sides one can be negative and one can be positive.
• So let’s talk about the positive points about it.
• Activated charcoal absorbs the dust and fine bacteria which affects the body.
• So activated charcoal is perfectly safe to consume.
• Doctors use activated charcoal to treat food poisoning and sometimes when people take an overdose of any recommended drug in order to absorb the effects of drug activated charcoal is used.
• Taking activated coconut charcoal on a daily basis is a great way to help you to stay unaffected in an overly toxin-filled environment.
• Activated charcoal works by trapping toxins and chemicals
• Because of the porous texture, it has a negative electrical charge which attracts positively charged molecules like toxins and gases.
• Means porous texture helps traps toxins prevents your body from absorbing them.
• Now let’s take negative points
• People say never ever take more than suggested in any terms workout, eating, anything so same lies with this topic.
• Doctors they use or suggest the limit of activated charcoal that a person can consume at a time overdose can cause death to the people.
• Overdose can lead to constipation to a person.
• Activated charcoal contains sorbitol(high content of sugar which can increase the sugar level) which can cause diarrhoea.
• New York City health department recently banned the use of activated charcoal in the food due to the above reason.
• Moral of the story is there is a limit to have this activated charcoal because the nature of activated charcoal id to absorb everything which may cause the human a problem if overeating of this happens so have it enjoy but in the limits.

The Vinegar (sugarcane, coconut, rice, barely)

March 16, 2019Leave a comment

Sugarcane
• Yes, sugarcane is also used to get vinegar.
• After extracting juices from sugarcane after a specific time the juice is not edible for drinking.
• Because it is exposed to air and it automatically starts fermenting itself.
• Sugarcane doesn’t require artificial sugar or acids to be added because it already has content of sugar which acts as food for yeast and natural fermentation is started.
• So the above method is natural but nowadays due to increasing demand and consumption people have changed the process.
• Manufacturers now add yeast and sugar to fasten the process along with acetic acid so normally to get a naturally fermented vinegar u will require 6 weeks.
• But if sugar, yeast and acetic acid are added u can get the vinegar in 1 week.
• There will be no difference in chemically made and naturally made bt only thing is naturally made vinegar doesn’t require any cost to the local farmers who make it on a very low budget and for companies the cost requires is only for acetic acid

• The idea of making sugarcane vinegar came from sugarcane cultivating farmers who use to face a lot of loss because when they use to cut the sugarcane it should be processed within 48 hrs and if not it is a waste so they came up with the idea of making vinegar out of it.
• Brazil is the largest producer of sugarcane in the world it produces around 7,39,300 metric tons of sugarcane.
• Followed by India which produces 3,41,200 metric tones of sugarcane throughout the year.
• But unfortunately from both the countries no one is leading producers of sugarcane vinegar.
• This is due to the lack of information and resources.

Coconut (toddy)
• The most popular vinegar in Indian cuisine is the toddy vinegar.
• We mostly find its use in Goan food common preparation are xacuti masala and vindaloo.
• Toddy vinegar is unpasteurized, with no additives for either colouring or preservation.
• The toddy vinegar is obtained from coconut sap by clipping the stems flowers by earthen pot for almost 8-9 hours then this liquid is collected and kept in sun for the further fermentation process.
• So in these process, u have to keep the liquid straining from the cheesecloth after every 5 days so as we follow the process for 41 days we get a clear liquid called a toddy vinegar.
• Toddy vinegar is being called the new probiotic superfood.
• Since coconut vinegar is a naturally fermented food so it contains probiotics, which support gut health and digestion.
• This vinegar has antibacterial and antimicrobial (an agent that kills or stops the growth of microorganisms).

Barely (malt vinegar)
• Malt is germinated cereal grain that has been dried in a process known as “malting”.
• The grains are made to germinate by soaking in water and are then halted from germinating further by drying with hot air.
• In the process of making vinegar, we have to go through the beer making process.
• Just an addition is they add the yeast to ferment it more and kept in dry place or near heat.
• In simple words malting barely, brewing into ale, and then turning the ale into vinegar by addition of yeast.
• The unique flavour makes it a great condiment it’s a classic on French fries or fish and chips as well as a tasty addition to pickling mixture.

Rice vinegar
• So there is a good connection between rice vinegar and Chinese food.
• It gives subtle, delicately sweet flavour relative to other kinds of vinegar.
• Rice vinegar is usually made from fermented rice.
• Rice wine is not only widely used as an ingredient in Asian dishes.
• Rice wine vinegar is rather mild, slightly sweet vinegar that works well in the likes of salad dressings and dipping sauces.
• For rice vinegar in Japanese they called “sake”.

THE VINEGAR

March 15, 2019Leave a comment

Vinegar

1. vinegar a Latin word which is divided into 2 parts they are Vinum (wine) and egre (sour) which comes vinegar in English in simple words.

2. vinegar is something which is made of 3 things which include alchohol+oxygen+bacteria called acetobacter.

3. So the process goes like this, bacteria use alcohol as food to create acidity in water and we get the substance which we know as vinegar.

4. The question lies is from where we get the vinegar so let’s answer this!

5. We get this from two things that is fruit & grain, let’s take one by one but first;

Why vinegar is used?

As the nature of vinegar is acidic in nature it has that sour taste which goes very well with the palate.

• For meat lovers who like to eat tender meat here, vinegar helps the meat to tenderize because it has acetic acid which breaks down the tough fibres in the meat and because of that it gets cooked faster and juicier.

vinegars are also good option for salad dressings it gives a sour and a sharp taste to your salad it also helps to combine all the flavors and blend them well.
for pickling the jalepenos onions, leeks, celery it gives them a strong sour taste and a crisp touch.

1. Grapes

Grapes is just a source to get the vinegar the most common thing we get from grapes is wine, wine is nothing but a fermented drink which we get from grapes.so remember the word FERMENTED.

• WHITE WINE VINEGAR also is known as distilled vinegar is made of acetic acid diluted in distilled water.

• Its concentrated mixture of acid and distilled water.

• White wine vinegar is made by allowing white wine to turn to vinegar.

• The ethanol in the white wine lets wine oxidize into acetic acid (in technical terms).

• It has complex flavour less sour as compared to other vinegar.

• RED WINE VINEGAR made from red wine.

• To get the red wine vinegar red wine Is allowed untouched to ferment until it tastes sour.

• During the fermentation process, some manufacturers distilled the vinegar some of them stores as it is.

• The magic lies here about vinegar Is the more u age it and store the high quality and pure vinegar is obtained.

• The best stage where u can use the red wine vinegar when it tastes sour and has a strong flavour and aroma.

• A decent ageing time results in a thick and flavorful, yet mellow taste.

• All fermented food or liquids contains probiotic bacteria.

• BALSAMIC VINEGAR is also among the vinegar that we get from grapes.

• the variety of grapes that are used are specific ones like Trebbiano(Italian grape) & Lambrusco(Italian red grape variety)

• this boath are pressed together resulting thick syrup called mosto cotto in Italian means sour liquid.

• This moso Cotto is preserved in barrels for almost 12 years to get a balsamic vinegar.

• Balsamic vinegar contains polyphenols(compounds that helps the body to sustain from diseases.

• It protects the body from heart disease and cancer.

• Balsamic Vinegar and Sugars. The balsamic vinegar also contains 9.53 grams of total sugars, including 4.83 grams of glucose and 4.7 grams of fructose. This sugar is likely not as harmful to your health as the added sucrose found in many snacks, candies and cereals.

. Apple

• the most common and popular among all the kinds of vinegar we get the APPLE CIDER VINEGAR from the apple.

• The word cider means old French word for pear and apple.

• First bacteria and yeast are added that bacteria is called as a mother because it acts as a catalyst that gives rise to the vinegar.

• The step one is that in the crushed apple squash the yeast is added it break downs the sugar and turns them into the alcohol.

• Then the bacteria is added to complete the process.

• Vinegar can kill pathogens(bacteria that can cause disease).

• If you are looking for a natural way to preserve your food then apple cider vinegar could be highly useful.

• For the people having a sugar problem, this vinegar can help them in a lot of ways.

• It improves insulin sensitivity during a high carb diet meal by 19-34% and lowers the blood sugar.

• For example, if u are eating a white bread which is of 50 gms of white bread it will reduce the sugar in your blood by 34%.

SO THIS WAS ALL ABOUT FRUITS IN NEXT BLOG WE WILL SEE ABOUT THE VINEGAR WE GET FROM GRAINS AND COCONUT STAY TUNED

Do We KnowPeppercorns?

March 11, 2019Leave a comment

Black pepper is a flowering vine that is best known for its fragrant, spicy peppercorn berries. Although the plant grows best in tropical climates, it can adapt to drier or cooler climates.
Both green and black peppercorns come from the same plant “Piper nigrum”.
The tropical flowering vine produces small berries which are called peppercorns.
peppercorn plant is grown in a warm temperature. Vietnam, Indonesia, and India are the leading producers of black pepper which is widely used for seasoning and as a spice.
The present situation says that Kerala in southwestern India is extensively cultivated there, not only Kerala but Vietnam is the largest producer and exporter of pepper.
Producing 34% of the world peppercorn.

Types of peppercorn

Black Peppercorns
The most common variety, black peppercorns are just cooked green peppercorns that have then been left out to dry. They have the strongest, most pungent flavour. If Freshly ground, they’re the ideal seasoning—along with salt—for pretty much anything. There are many varieties, including Tellicherry, which comes from Southern India and has a sweet, well-rounded taste.
Black contains 2-5% essential oil.
Brazilian, which is particularly harsh; and Lampong from Indonesia, which leaves are citrusy, slow burn.
Peppercorn plays a major role In Indian garam masala and another spice mix.
Domestic demand in India itself is 45,000 tonnes a year
Green Peppercorns
These are underripe black peppercorns that typically come in brine or vinegar, tasting fresh and tart.the youngest peppercorn is green
They might also come dried, but it’s more common to see them in brine.
As green peppercorns are perishable in nature either they need to be used fresh or brine or freeze ones.
the reason behind we keep them in a brine solution to prevent them from turning black or dry.
They maintain the colour when they are harvested premature and undergo freeze drying or brining.
Slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes.
Using fresh green peppercorns give a nice flavour to the dish.
As green peppercorns are perishable in nature either they need to be used fresh or brine or freeze ones.
White Peppercorns
White peppercorns are black peppercorns whose skins have been removed.
They have both a fiery, but also less pungent taste, and are good for light-coloured sauces and foods.
white pepper is made from fully ripe berries. They are soaked in water for about 10 days leading to fermentation.
then their skin is removed and we get the white pepper.
white pepper is being spicer and fruiter.
white pepper is added to the food after its being cooked because overheating can give a bitter flavour of white pepper.
Red Peppercorn
These peppercorns, left to fully ripen on the vine, turn a brilliant shade of red.
It’s rare to find red peppercorns as is; they’re typically dried to then develop a black coat, or dried and stripped of their coat to become white peppercorns.

5.Pink Peppercorns

These aren’t actually peppercorns at all but are instead berries that come from a South American shrub.
Though they still have a peppery bite, they also have fruity and floral notes. They’re best for garnishing. Serious Eats recommends crushing them in a spice grinder or with a knife rather than a pepper mill because they are so delicate
Pink peppercorns are from the genus Piper which is related to the cashew family

Szechuan peppercorns:

Szechuan (Sichuan) peppercorns are not a true pepper at all, but berries from the Prickly Ash tree native to China.
It is widely grown and consumed in Asia and is a vital component in many Chinese and Japanese dishes.
The peppercorns are air-dried rust-coloured berries with hair-thin stem connecting to a split husk containing a black seed.
The husk and the seeds are often separated as they have different flavours.

authentic food v/s fusion food

March 10, 20191 Comment

hi, their people so today in the dhaba potli we have a question which is authentic v/s fusion food. nowadays the authenticity of the food is vanishing due to fusion food.fusion food is a mix of experiments, cross cuisines, travel, availability of international ingredients all this is happening because of increasing demands of fusion food. authentic food is a base which we are having since ancient time however people are tired of eating the authentic food so the palate is demanding new taste, flavours and varieties to satisfy their taste buds. authentic means the presentation the texture and the flavour is as per the portion and decided as far as fusion is concerned the focus is major on the prime ingredient and the highlighted one. lets keep this away for a while and talk about food the purity of the food is in its soul means ingredients that bring out the happiness to the people so coming back to the topic people try new flavours nowadays u can have any cuisines food anywhere due the cross cuisine culture and availability of ingredients anywhere in the world. fusion food is nothing but highlighting one ingredient which is added for attraction, and yes it is needed the fusion because it allows all of us to know and educate ourselves abt the ingredients and food which is there in all over the world people should welcome this change in the positive manner because adapting the fusion with the authentic food brings out the new version and maybe the best u have ever had we do say buildings are built with the help of strong base so here the base is authentic on which the building of fusion food is being built moral of the story we should never ever forget the roots from where we are getting support.

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authentic food v/s fusion food

March 10, 20191 Comment

Authentic v/s Fusion food

March 9, 2019March 9, 20192 Comments

hi, their people so today in the dhaba potli we have a question which is authentic v/s fusion food. nowadays the authenticity of the food is vanishing due to fusion food.fusion food is a mix of experiments, cross cuisines, travel, availability of international ingredients all this is happening because of increasing demands of fusion food. authentic food is a base which we are having since ancient time however people are tired of eating the authentic food so the palate is demanding new taste, flavours and varieties to satisfy their taste buds. authentic means the presentation the texture and the flavour is as per the portion and decided as far as fusion is concerned the focus is major on the prime ingredient and the highlighted one. lets keep this away for a while and talk about food the purity of the food is in its soul means ingredients that bring out the happiness to the people so coming back to the topic people try new flavours nowadays u can have any cuisines food anywhere due the cross cuisine culture and availability of ingredients anywhere in the world. fusion food is nothing but highlighting one ingredient which is added for attraction, and yes it is needed the fusion because it allows all of us to know and educate ourselves abt the ingredients and food which is there in all over the world people should welcome this change in the positive manner because adapting the fusion with the authentic food brings out the new version and maybe the best u have ever had we do say buildings are built with the help of strong base so here the base is authentic on which the building of fusion food is being built moral of the story we should never ever forget the roots from where we are getting support.