This Dragon Chop Suey recipe is perfect to beat after office hunger pangs

In the words of food historian Alan Davidson, Chop Suey is “a prime example of culinary mythology”. There is a long list of conflicting stories about its origin and one account claims that it was invented in the 19th century by Chinese American cooks working on the transcontinental railroad. But anthropologist E N Anderson believes that the popular dish finds it roots in Taishan, a county in Guangdong province in China, a home to Chinese immigrants to the United States.

Whatever be its origin, we are glad that someone actually came up with this dish. It’s hearty and delicious and a perfect way to beat the after office hunger pangs. This recipe from is a good way to start your experiments in the kitchen.

20g – Carrot, sliced and blanched
30g – Baby corn, cut into diamond shape and blanched
5g – Red pepper, cut into triangles
10g – Green pepper, cut into triangles
5g – Yellow pepper, cut into triangles
30g – Bok choy, cut into diamond shape
10g – Fresh spinach, sliced
20g – Button mushroom (halves)
10g – Chinese cabbage, cut into triangles
10g – Beans, cut into diamond shape
20g – Broccoli florents (blanched)
150g – Boiled noodles
10g – Corn flour
1g – Salt
1g – Pepper
1g – Aromat seasoning
15g – Chilli paste
150g – Vegetable stock
3g – Light soya
2g – Chilli oil
5g – Chopped garlic
3g – Chopped ginger
1g – Star anise
10g – Tomato ketchup
3g – Cashew nut
3g – Rice wine vinegar
5g – Diluted corn flour
1g – Chopped spring onion
1g – Chopped red chilli
3g – Honey

* Add cornflour, salt, pepper and aromat seasoning to the noodles. Deep fry it till it’s crispy.

* Sautee garlic, and then add chopped ginger and chilli paste to it and stir. Now, add rice wine vinegar, light soya, chilli oil, tomato ketchup, honey, tossed vegetables and stock to it.

* Adjust the seasoning and then add the fried cashews.

* Add diluted cornflour to make the sauce. It should be red in colour and should taste sour and spicy.

* Garnish it with chopped spring onions.

Eid al-Fitr 2017: 5 delectable mutton recipes to try this season

Eid al-Fitr is the celebration of the culmination of the holy month of Ramadan. The month of Ramadan begins with looking at the crescent moon, and continuing the same practice, the Eid festivities also begin after the moon is sighted. Also known as Eid ul-Fitr or Ramadan-Id, it is celebrated by Muslims all over the world is also popularly known as ‘Meethi Eid’. The festival is celebrated over a holiday of three days and is additionally called Choti Eid, beginning on the day of Shawwal (tenth month of the Islamic date-book). And as no festival is complete without a delicious meal and after a month long of abstaining people celebrate it with full fanfare.

So, making this Eid little more special, beyond sweet dishes. Celebrate the festival with these mouthwatering mutton recipes that can be easily made at home.

eid, eid al fitr, eid al fitr food, eid recipes, eid mutton recipes, eid special menu, special eid recipes,Lucknow special Galouti Kebab.

Mutton Galouti Kebab

By Kasiviswanathan, Executive Chef of Radisson Blu Atria Bengaluru

1 kg – Mutton keema
4 tbsp – Raw papaya paste
3 tbsp – Onion paste
2 tbsp – Ghee-garlic paste
1 tsp – Cardamom powder
1 tsp – Coriander powder
1 tsp – Chilli powder
2 tbsp – Chana (gram) powder
1/2 tsp – Garam masala powder
1/2 tsp – Mace (javitri) powder
3 tbsp – Oil
150 ml – Ghee
Salt as required


* Wash the mutton keema properly with water.

* Marinate the keema with the unripe papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, chilli powder, chana powder, cardamom powder, salt and keep it in the refrigerator for an hour.

* After an hour, take out the keema mix out of the refrigerator and make medium sized-tikkis out of the mixture.

* Heat oil in a pan and fry the tikkis on very low heat for 15-20 minutes on each side.

* Make sure the keema is cooked well on both sides and the kebab gets golden brown in colour.

* Once the kebabs are perfectly cooked, transfer them to a serving platter.

* Eat this Galouti kebab in the Lucknow style with the paratha along with mint chutney and raw papaya chutney.

Happy Father’s Day 2017: Surprise your dad with these heavenly recipes

With Father’s Day almost around the corner and restaurant reservations fast filling up, are you wondering how to make the day special for your favourite superhero? Well, what better time to put your foot down and show who is the boss in the kitchen! Both of you might not be of the expressive kind, but this Father’s Day on June 18, let your dad know how much he means to you, in just the most delicious and heartwarming manne. Cook him a sumptuous brunch he wouldn’t say no to! From Egg Benedict to Spicy Lamb Tikkis to Risotto dumplings — we have you covered.


Treat your father to a delicious yet simple Egg Benedict dish from Avinash Jha, Executive Chef at Jaypee Vasant International.


2 — eggs
2 slices — brown bread
2 tbsp— blanched spinach
3 slices — smoked salmon / chicken or ham
2 tbsp— Gruyere or processed cheese
2 tbsp — Hollandaise sauce
A pinch — paprika or red chilli powder

To garnish
1 slice — honeydew melon
1 slice — pineapple
1 slice — water melon
1 slice — kiwi fruit
3 pieces — blanched asparagus


* Heat water in a shallow pan. As soon as the water comes to a boil, reduce to a simmer.

* Gently break two eggs into the water and let them poach for three to four minutes.

* In the mean time, toast the two bread slices and cut them into half, thus into four triangles.

* Place two triangles of toast on the plate’s centre, place the blanched spinach on top, followed by smoked salmon slices and poached eggs.

* Sprinkle grated cheese on top. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkling a pinch of paprika on the sauce.

* Arrange the asparagus spears on the plate, garnish with fruits and serve.

Make your noodles look, taste more interesting

A simple bowl or plate of noodles can be had in interesting and fun ways. To make them taste better, there are a lot of options like adding lemon zest, blended tomato or nuts, suggest experts.

Sid Mathur, creator, and key advisor for Wai Wai City (quick service restaurant noodle bar) and Chef Manoj Pandey, partner chef at The Piano Man, have rolled out tips:

* Ingredients like lemongrass, kaffir lime leaves, and lemon zest can bring out beautiful flavours.

noodles, how to make noodles, ingredients to make noodles more tasty, sauces that make noodles more tasty, Indian express, Indian express news* Adding nuts like peanuts or almonds adds texture and crunch to a simple bowl of noodles which makes every bite fun.

* Curried meat or vegetable can bulk up the meal.

* A quick sauce can be made by blending one fresh tomato with a pinch of pepper, salt to taste and mix in a teaspoon of soya sauce and vinegar. Add it to the water being boiled to cook the noodles and create a new dimension.

* To give a rounded flavour to your meal, chop and blanch a cup of mixed vegetables like beans, broccoli, peas, and carrots. Strain and add to the noodles being cooked when they are half done. Stir till done.

* Lightly dry roast a tablespoon of sesame seeds and half a cup of shelled peanut. Crush them coarsely. Chop one small onion with a de-seeded chilli and a small bunch of fresh coriander. Mix half the contents in the cooked noodles before serving and sprinkle the rest.

Looking for healthy comfort food? Try out this Black Sticky Rice recipe with Black-Eyed Peas

In China, black sticky rice was once considered to be the food of the royals. Consider yourself lucky that at least you won’t be breaking a royal decree in today’s time by having a hot meal of this food item which is a powerhouse of antioxidants. Considered to be rich in anthocyanin, it helps keep diabetes and heart diseases in check, prevents cancer, and control blood sugar levels.

With so many health benefits, how can you possibly say no to this Black Sticky Rice with Black-Eyed Pea and Pickled Stir-Fried Vegetable recipe by chef Ansab Khan from Burma Burma, Gurgaon? Try it out today. Don’t be surprised, if it turns slightly purple in colour after cooking.

Healthy RecipesIngredients
200 g – Black glutinous sticky rice
½ cup – Black-eyed peas (boiled)
1 cup – Assorted vegetables (carrot, broccoli, baby corn)
2 tbsp – Vinegar
1 tbsp – Sugar
½ tsp – Mustard seeds
3 cloves – Garlic chopped (crushed)
¼ tsp – Ginger
1 tbsp – Fried onions
1 tbsp – Butter
2 tbsp – Oil
Salt as required
¼ tsp – Turmeric
½ tsp – Red chilli powder

* Soak the black rice for three hours or more and then cook in a steamer or rice cooker.

* Heat butter in a vessel, add half of the garlic and sauté the black-eyed pea. Add salt and fried brown onion to it.

* Boil the vegetables along with salt, vinegar, and sugar.

* Heat oil in a vessel, add mustard seeds followed by garlic and ginger and then add the turmeric and chilli powder. Stir-fry for a few mins.

* In a serving bowl, add rice at the bottom then place the butter tossed beans and pickled stir-fry on the side.

Yellow plate, and a travel date: This Delhi guy’s food trail will cast a spell on you

What is the one thing you would you keep in your bag while travelling? Camera? Secret diary? Sunglasses? Sounds like something one would usually go with, right? But, a Delhi-based guy stepped out of the ordinary and traveled around the country with a yellow plate. Himanshu Sehgal, a food blogger explored the best food joints in the city and uploaded pictures of delectable delicacies on Instagram.

With a wish to travel the entire country, he has been “going places and eating on his yellow plate” according to his Instagram bio. From Manali to Pushkar and Jim Corbett — his pictures will take you on a journey of gourmet cuisines from one place to another — all on the bright yellow plate.

my yellow plate, yellow plate story, himanshu sehgal, yellow plate instagram, yellow plate photos, yellow plate blog, yellow plate food trail, indian express, indian express newsNarrating how the idea came up to him, he told “It was back in 2015, when I found this unused yellow plate in my kitchen and started eating on it. Soon, I realised it could be a perfect part of my travel adventures, so I decided to carry it in my backpack and eat on it wherever I stop by. Later, I created this Instagram account and started sharing my yellow plate adventures!”

In one his posts, he confessed, “In 2015, I gave up my job because I realized I was not made for it and I was wasting my time” and said that in September 2015, “My Yellow Plate was born”.

When asked if he has turned it into an entrepreneurship or if he would prefer to take up another job, he said, “I gave up everything in December 2016 to go on bigger adventures with the plate and give more time to it.”

Opening Hearts and Homes

In the excitement to be the first to spot the moon on chand raat, we would all run around in the lawn or on the terrace and sometimes even lie about having seen it,” says author and historian Rana Safvi. Filled with nostalgia, she recalls that Eid-ul-Fitr celebrations during her growing up years were a homespun affair. “Unlike Eid-ul-Zuha which is a sacrifice feast, Eid-ul-Fitr is celebrated after the trying month of Ramazan that teaches one to control one’s basic instincts. The triumph is then celebrated with a feast of sevai and other delicacies,” says Safvi. In her house, the women rustled up the traditional sevai while the men offered namaz, and the children eagerly awaited their share of eidi — a token gift given by the elders of the family.

Though the tradition continues, Safvi rues the change it has undergone in recent times. “Eid was one of the few occasions when we used to get gifts from our parents. Now, with an increase in the purchasing power, these gifts don’t mean as much.”

But what has remained unruffled by time’s passage is the Eid feast. Food entrepreneur and author Sadia Dehlvi recounts in her new book, Jasmine and Jinns: Memories and Recipes of My Delhi, the extravagant spread of Eid staples such as biryani, qorma, shaami kebab, dahi badey and sevai that the family would enjoy. “My aunt would make Aam Pulao with fresh sarauli mangoes. It’s a traditional recipe but few make it these days. I inherited the recipe from her and now I make it in addition to the traditional sevai,” says Dehlvi.

Indispensable to Eid-ul-Fitr is sheer qorma or vermicelli pudding which is served to guests who pass through the house, throughout the day. Historian Sohail Hashmi hosts about 50-60 people on Eid. “Sheer khurma and dahi badey are the main dishes that are served to those who visit us on the festival. They are also sent to neighbours, so naturally, the two dishes are made in abundance. The khurma is made with semolina vermicelli which we procure from Benaras because that is where the finest semolina vermicelli is found,” says Hashmi, “Incidentally, the dahi badey ka masala that we make at home is the same as the one that Mithan Halwai in Kashmiri Gate uses. When my grandmother was leaving for Pakistan, she told the halwai that his dahi badey would be greatly missed. In
an act of generosity, he shared his recipe with her that she later passed on to my mother, when she came to visit my parents in Delhi.”

murg musallam, murg musallam recipe, eid chicken dish, eid recipes, eid food, indian expressMurg Musallam (Representational image)

Murg Musallam:

Chicken, plucked and cleaned from inside
Ground onion paste 250 gm
Finely diced onion 1
Ginger garlic paste 2 tbsp each
Dhania powder 2 tbsp
Thick curd 1 cup
Garam masala 1 tbsp
Salt, chilli powder to taste


– Marinate chicken overnight in a marinade of ginger-garlic paste, ground onion paste, dhania powder, curd, garam masala, salt and chilli powder.
– Heat oil in a shallow lagana or kadhai where the full chicken can easily fit in.
– Pour in 1/2 cup oil
– Fry 1 finely diced onion in the oil till golden.
– Put the chicken on top of it and let it cool on each side for 15 minutes.
– Use two big spoons to turn it over to keep it intact.
– When done remove chicken on to a flat serving dish.
– Pour the roasted marinade on top.
– Garnish with sliced boiled eggs.

France has a lot to learn from India: French chef Franck Geuffroy

Can you resist when the aroma of the French toast, custard tarts, chocolate waffles, pancakes and caramelised apple omelette fills you? French cuisine is best known for its finesse and flavour that makes it unique from the global dishes. To inculcate the art of cooking French dishes, chefs from France flew in all the way to Delhi to hold masterclasses for passionate individuals and industry professionals at Vivanta by Taj from June 20 to June 22.

Celebrated chefs Franck Geuffroy and Jeremy Delteil not only doled out tips on pastry techniques, ice-creams and frozen entrenchments, chocolates, bars and bonbons, but also revealed their recipes for a delectable range of French tea-time delicacies such as Lemon Tartlets, Madeleine, Panna Cotta, Peanut and Pecan Paris-Brest, Strawberry Waffles, Traditional Macarons, and Yellow Fruit Financiers.

Designed to delight professional chefs with training, the workshops helped a great deal in bringing the cuisine to the table. Shedding light on the workshop, Kanika Hasrat, the general manager of Vivanta by Taj, Dwarka, told There were two kinds of workshops — one was based on the art, technique, and trends of pastry making, and the other one was held to teach culinary art.”

“One thing that the chefs stressed on was “natural” substances and told the importance of using local ingredients. What we really learned from them is the nuances of cooking, the tricks of the trade and the tiny details which can really upgrade the standard of presentation as well as the taste,” she added. French dishes are considered high-end cuisine and people don’t relate to it on an everyday basis, and the workshops paved the path to break away from the normal thought-process.

The experienced chefs, who came as part of a collaboration with Ducasse Education also spoke a great deal about the global food trends and the intermingling of Indian and French food habits.

French cuisines, French food, French and Indian food, pastry making, French culinary arts, how to cook French dishes, global food trends, food, lifestyle, indian express, indian express newsDo you crave for frozen entrenchments, chocolates, bars and bonbon? (Source: Pierre Monetta)

Disclosing the global food trends, Geuffroy told, “Chefs are using the products that are already present in the local markets or are naturally produced in the season. What’s important is to not look for mass production or fruits that are out of season and supporting local shops instead. Moreover, using vegetables without chemicals is one the main tendency that should be adopted.”

Is Indian food popular in the global market and what is the one food item here that baffled them?

“You shouldn’t go looking for Indian food outside in the markets,” Geuffroy told, adding, “India is very proficient in adding spices and looking for very complex flavours and in that sense, France has a lot to learn from India. That’s how we hope to enrich ourselves in the future.” Spilling the beans on the food item that surprised him, he revealed, “I tasted paan in Aurangabad… and at first, I wasn’t quite getting the flavour. It was only after a bit that I understood, and was astonished with the explosion of different tastes in it.”

A Feni Kind of Love: A clutch of new feni-makers wants Goa (and you) to rediscover the drink

Hansel Vaz is looking forward to the day when tipplers will keep a bottle of feni next to their Johnnie Walker. He would, of course, love it if the bottle were from his own brand. Vaz calls himself a feneiro, a word he coined to describe a new generation of feni-makers like him.

Two years ago, however, at Goa’s annual fair, his goal seemed laughable. Vaz, 33, had pitched a lone feni booth at the Summer Carnival, hoping to draw in the Goan crowd with his feni cocktails. He managed to sell an embarrassing 15 glasses in five days. This February, 620 cocktail glasses went off the bar counter at the same fest. The millennials turned up, lured by test-tube shots of feni, served by waiters dressed as mad scientists.

This is a season of mellow fruitfulness for feni. After many failed summers, a rich cashew-apple crop has been harvested. More importantly, the central food and drug administration has scrubbed the drink clean of the “country liquor” tag and classified it as “heritage liquor”. That makes it possible for feni now to be sold at neighbourhood liquor shops and marts across the country. Till now, you could only buy feni in Goa, making it an exotic souvenir that did not travel well across the state borders. It was allowed to be exported to Canada, but not sold inside the country, even in Maharashtra.

“I will be drafting letters to my counterparts across the country. We are bottling our state’s culture and now we want others to taste it too. They should and will be able to buy feni at liquor shops in their neighbourhood,” says state excise commissioner Menino D Souza.

FeniHigh and happy: This year has seen a rich harvest of cashew fruit. (Source: Hansel Vaz)

A clutch of Goa’s feni-makers has been waiting for just such an opportunity. Distillers like Vaz have been tweaking the drink’s aroma, taste and strength, tamping down its strong notes, and playing up its cultural wealth to make it a drink whose time has come.

“Every drink has managed to fashion an etiquette around it. Feni somehow has been associated with Goan late-night gatherings, friends gossiping at the village square, or a family brought together by music and food,” says Vaz, who lives in Margao. But, for all its ubiquity, feni never had any myths woven around it, no stories that made it a product of cultural aspiration. “You never spoke about feni. You just drank it. We want to change that. Retain the habits, but give it a status. Every drink has evolved to encourage new ways of drinking,” says Vaz.

His family is the maker of Brand Cazulo, a premium double distilled feni — the first premium feni to be sold at Rs 500 a bottle. Till Cazulo hit the market, no one had priced feni so high. You could get a bottle for less than Rs 100.

Vaz will soon open an artisanal distillery in Margao to educate people in the rituals around feni — stomping the cashew fruit, studying the temperature of the distilled liquid, heating it in earthen pots. Locals and tourists will be shown the Portuguese-era wide bellied bottles in which the liquor is traditionally stocked for at least a year. The aim is to do to feni, what the Europeans did to their wine, he says.

The pricing and the packaging are helping sell the drink, says Dilip Shetye, owner of Case Xetio Wines in Panjim. “Earlier, feni was cheaper than whiskey. These refined fenis are now around Rs 500 to Rs 1,000. So this year, tourists have started paying attention to the drink,” he says.

Savour aam biryani and aam murg korma at this special mango festival in the City of Nawabs

The mouth-watering ‘biryani’ synonymous with the City of Nawabs will soon acquire a fruity flavour with a dash of mango being added to the aromatic dish.  ‘Aam biryani’, ‘murg-aam’ and ‘aam-murg korma’ will be among the many other dishes prepared from mango, the king of fruits.

These will be available during a three-day mango festival being organised by the Uttar Pradesh Toursim Department in Lucknow from July 7. “A three-day mango festival is being organised by the tourism department to promote mango growers and mango product manufacturers,” Principal Secretary, Tourism, Awanish Kumar Awasthi said today.

mango festival, mango biryani, biryani, biryani types, dishes from mango, eateries in lucknow, savoury mango dishes, Indian Express, Indian Express NewsA number of other dishes prepared from mango like ‘aam malai tikka’, ‘aam shahi paneer’ and ‘aam kaleji’ will be laid on the table at the event. There will be no disappointment for the taste buds of pure vegetarians as there will be many mango dishes for them to savour. Competitions such as mango eating, cooking, ‘shayari’ on mango and story telling on mango will also be held in these days to make the event memorable and enjoyable.

Mutton and chicken biryani is a cuisine native to the city of Lucknow where the cooking patterns, greatly influenced by Mughal cooking techniques, are similar to those of Central Asia and the Middle East.

You can definitely not miss this festival if you’re a mango lover or biryani. Lucknow serves the best biryani in India and having a mango festival with ‘Aam Biryani’ is something you just cannot miss!