The Easter Egg Hunt 

Nearing the end of the Holy period, my Instagram feed is cropping up temptations aplenty. From White & Dark Chocolate coated bunnies and decorated eggs to Minion shaped marzipan ones, each has me impatiently counting down the days till Easter Sunday. During this period of abstinence, many friends around gave up the consumption of eggs as part of the diet and it got me thinking about the historical significance of the Easter egg also known as Paschal eggs. Did you know? Eggs, in general, were a traditional symbol of fertility and rebirth, in Christianity, for the celebration of Eastertide, Easter eggs symbolize the empty tomb of Jesus, from which Jesus resurrected. Quite fascinating. One ancient tradition was the staining of Easter eggs with the colour red “in memory of the blood of Christ, shed as at that time of his crucifixion. This custom of the Easter egg can be traced to early Christians of Mesopotamia, and from there it spread into Russia and Siberia through the Orthodox Churches, and later into Europe through the Catholic and Protestant Churches.

 Speaking of history- I have my own history with eggs, not the Easter kind but the white ones with the ‘yucky yolk’ in the middle. I wouldn’t say a bad one but rather an unpleasant one. For the longest time I was harangued for leaving the yolk on my plate and at times subjected to be force-fed. Then as I grew older armed with half baked knowledge of the perpetual medical debate of cholesterol and how the ‘yolk’ was bad for you, had a bitter sweet remedial victory to the likes of “I told you so” to said authority. Memories are made of collective experiences and this had me stray far away from the goodness of protein found in them.  

 However eggs have been gradually shedding their bad reputation and gaining in popularity among health-minded eaters of all persuasions, from egetarians to protein-seeking athletes. Most experts now agree that eating eggs in moderation-up to one whole egg per day- doesn’t increase heart disease risk in healthy people.

 I am of the firm belief that mixing things up and eating a variety of foods is the best way to ensure you’re getting enough of all the vitamins and minerals that your body needs to function optimally. So it pays to alternate egg dishes with other healthy options, like fiber-packed oatmeal or yogurt with fresh fruit and nuts. Eggs are high in protein, which appeals to people looking for morning meals that have staying power. But there are plenty of other breakfast-friendly foods that accomplish the same end: Yogurt, soy and cow’s milk, beans, nuts, seeds, and certain whole grains like quinoa all deliver a nice hit of protein in a naturally nutrient-dense package. Here are a few egg free breakfast hacks for the busy bee in you.

Peanut Butter Oatmeal- This is my all time favourite, just for the peanut butter that adds dimension to the meal. Cook 1/2-cup oats with 1-cup soymilk, and stir in up to 2 tablespoons of natural peanut butter. This serving gives you for 21 grams of protein!!!!

White Bean-Avocado Toast- Mash 1/4 of a ripe avocado with 1/2-cup white beans plus fresh herbs if you so desire, and spread over a hearty slice of toasted whole-grain bread. Prep time- 5 minutes and throws in 14 grams of protein.

Banana Bread Smoothie- A simple blending of 2 cups Soy Milk ¼ cup Walnuts, 2 large, very ripe Bananas, 1 tsp pure Vanilla Essence, 1 tsp Ground Cinnamon, 3-4 seedless Dates, a dash of Sea Salt and 2 handfuls of Ice and voila that’s 35 grams of protein in ten minutes.

As for self, I know what the near future holds in the form of sweets and meats galore. Here is the big question plaguing me- What size of the egg shall I buy? Will it be Chocolate- the way it was in 1873 when J.S.Fry & Sons introduced the first chocolate Easter egg in Britain or would it be the Minion shaped Marzipan eggs with semblance to the ones I tasted in the Philippines ‘mazapan de pili’, all those years ago from ‘pili’ nuts? 

Heres wishing you all a Happy & Joyous Easter ahead!!

For more follow me on @nolansatwit on Instagram and Twitter. 

 

 

The Sleepy Minion 

An excerpt from Stopping by the Woods on a Snowy Evening by Robert Frost- “The woods are lovely, dark and deep, But I have promises to keep, And miles to go before I sleep” generally sums up and epitomizes our current lifestyle for the present generation of ‘millennial’. We work hard, party harder, love deeper, socially antisocial, and technologically slaved sleep deprived beings on most counts. Sometimes I wonder and wish for an additional seven hours to a twenty-four hour day to get the job done. It’s harmful. I know it. What am I doing about it? Nothing really. Well not until I met Calin from Nebraska at the recent Saturday Night Market.

Calin works in the ER and goes without saying is a workaholic. She works twenty-hour days and while we walked around the grounds admiring it in entirety she had a certain sense of calm about her. She quipped of having been at ‘peace’ in a very long time, with her mind not racing in a thousand directions and being socially disconnected not to mention mentally traumatized given her work area. Having suffered a panic attack and anxiety attack almost simultaneously made her take note of her body and listen to it carefully. That’s something we both had in common. I had a panic attack but recently and that made me sit up and focus on certain ‘lifestyle’ choices that were plaguing me both mentally and physically. Over a cup of tea, notes were swapped as well as our common love for Minions- those nubby yellow henchmen of Gru from Despicable Me. Still clueless, Kindly Google!

 Now while the earlier version of yours truly would literally kill a Saturday Night in quick succession with multiple venues and a crazy all night party working towards the wee hours of the morning, the new and improved one choose a homemade recipe and a conversation to lull out a perfect set rendezvous. That’s the exact moment when revelation hit in this preparation as thunderous as Thor’s hammer and Zeus lightening bolt in unison- Banana Cinnamon Tea. Did you know? Bananas are one of the more well known sleep aiding foods. Aside from tasting great and being full of fiber, bananas are a good source of potassium and magnesium, which both act as muscle relaxants. When your muscles are relaxed, you are able to let go of stress more easily and drift into a deeper sleep. They also contain Vitamin B6, an important micronutrient that aids in the body’s production of serotonin, a precursor to the other sleep hormone melatonin. While they maybe rich in potassium and magnesium, what most people do not know is that the banana peel has, even more, potassium and magnesium than the banana itself, and it is often thrown away as trash. That was a new discovery for this preparation. 

Imagine the numerous times stress calls on us. That depletes Magnesium as a mineral in ones body first. Cinnamon apart from tasting amazing is great because it is one of the best ways to balance blood sugar levels. When blood sugar levels are balanced, your hormones can function in a way that allows for better sleep. If your blood sugar levels are off, then you may have energy at night, or be tired during the day.

 How does one go about this preparation? All you need is one yellow banana; I had to use five elaichi bananas present in my kitchen given the lack of a normal one. If you were using the Moira banana half of the same would do just fine given the size. A pot of filtered water and a sprinkle of cinnamon, if you like. Cut off both the head and tail end of the banana and put the banana into a pot of bowling water. Boil for about 10 minutes and sprinkle some cinnamon into the water as well. If you’d like to add some stevia for sweetening, do so. Stevia helps to balance blood sugar levels, and will not spike blood sugar levels before bed.

 Drain the same and enjoy a hot piping cup of tea allowing you into slumber land shortly thereafter.

If you like the article, would love to hear from you. Follow me on @nolansatwit

Holi Jam 

 

Holi Hai; It is such a vibrant feeling when there is a mix of colour and celebration right in the midst of Lent. A blend of religion and beliefs between different faiths is something to marvel at in a country as diverse as ours. Hope you all had a fun filled wonderful celebration. While Lent has come to be known as more of a ‘detox’ to abstain from sweets by abstaining from the same as something given up in penance, not that I believe that food is the answer, (rather more a societal adherence these days), my first reality check with this deadly substance happened a few years ago when my sugar levels were alarmingly high.

 We, in Goa, love our sweet. Lets face it. Goa poses a high number of diabetic cases due to either hereditary or lifestyle choices and no one is safe from this deadly condition. With many family members and loved ones battling this, I am susceptible to it myself. However, I was given my warning bells that tolled a lot earlier to take drastic steps in regards to monitoring the same. Prevention and observation is the only way one can keep a check. My blood sugar count every month, periodic blood tests every 6 months and trying to maintain a stress free lifestyle by eating healthy are some of the remedies undertaken. It’s a tall order but something’s got to give, right?

 Speaking of which, my routine breakfast habit has a high calorie impact, where I normally splurge on a sweet product. Raw Honey has substituted processed sugars and at times the urge for a bit of Oreo Cadbury diary milk. Tea is boiled with readily available Stevia leaves for that added sweetness, though most folk prefer my lemon cardamom tea sans dairy.

The one thing that posed a challenge with was ‘Jam’ for my poi. I love Jam especially the Mixed fruit ones and they are one of the biggest processed harmful sugar contributors to ones blood count irrespective of what the label tells you. While in a conundrum over this I happened to meet a travelling Yogi from California. She happened to enlighten me on the simple process of making a homemade jam that got me addicted to the point of Dr.Victor Frankenstein where no fruit was spared. Experiment after another with many trials and errors had me select a few favorites and processes, which are rather simple to make. I’m assured of your gratitude a little later.

 The concept is RAW. Raw jams hold all the nutrients intact especially the good sugars and what’s more the process is really simple. To make a raw jam, one simply needs to puree your fresh fruits with ground chia seeds and freeze until ready to use. The chia seeds are what cause the fruity concoction to gel, completely natural. The general recommendation is 1 tablespoon of chia seeds per cup of fruit. I happened to receive this lovely packet of juicy strawberries that deserved some overall share.

 Here’s how I went about making compote in less than 15 minutes for all to savor on the dining table. 8 strawberries, 2 tsp of chia seeds, ½ cup of water. Chop up the strawberries. Add the Chia seeds and blend to a pulp. Do taste to see if the sweet quotient is apt. If not add a bit of raw honey, though try and avoid it. Refrigerate it for 30-40 minutes for the seeds and fruit to work their magic. If the kids wish it sweeter, a great PBJ- Peanut Butter and Jelly combination over toasted bread loaves would hit the spot and add the nutrition calorie count required in the process. It is one of my favourite combinations. Note, the chunky peanut butter jams. For those not convinced there is a cooked version as well. You simply cook the fruit down until it is a thick jam-like consistency. Freeze, and only thaw enough to use within a week or so. Do note that the less sugar there is in your finished product, the shorter your end product’s keeping time. Also since this would be a first time you try it, use common sense when you open up your containers of jam or jelly. If it doesn’t look, smell, or taste right, don’t take your chances!

 May you keep experimenting and whisking up a vibrancy of colours for months on end this year.

Lent with Lentils 

 It’s the first of forty. Days when one resists the temptations of sin, prays and abstains from all forms of luxuries as an offer form of penance. It’s Lent. While most of us are reeling in from the fun and frolic of the Carnaval that went by, I find myself in a rather precarious position at the start of this holy month. In Singapore for work, and my abstinence in the form of an autocratic and totalitarian option of vegetarian meals is an interesting story in itself. A confluence and blend of cultures and a stirring hotspot of multiple nationalities – Malay, Chinese, Indian, Indonesia and Western influences, the food is diverse. Many lip smacking; mouth-watering dishes surround you as you enter China town- much like the temptations of Christ’s walk in the desert for 40 days and nights being tempted by the devil himself- my grandmothers bedtime story version, may her soul rest in peace. 

Focusing on food as one item to abstain from, its rather difficult when one gets an aromatic whiff of pork and mutton skewers being chargrilled by the roadside not to mention a leaner option in the steamed chicken rice cooked in chicken stock and the Hard shell chilli crabs with that taste bud tickler of a Katong laksa- rice noodles in spicy coconut curry soup with shrimp, fish cakes, egg and chicken meat!

However this is not about any of the above. It’s an account of a weak willed admitter to a world of gastronomic carnal sin- a food survival guide in Singapore. After some soul searching, I stumble upon Whole Earth- a Michelin BIB Gourmand Award winner in the heart of the city. An interesting concept much like the Trick eye museum of Sentosa where one gets to challenge and bend their imagination. What if I told you I ordered the Handmade Honey Ribs. First reactions, people. Blasphemy!! Sacrilege, Ill never get into the pearly white gates now. Quite the sinner, huh? However this is one their masterpiece creations with a myriad of ingredients including monkey head & shitake mushrooms, quite the Indiana jones version with lotus root, individually hand rolled to perfection and glazed in harmony with a delightful blend of honey sauce. MY conundrum has never been about the food, rather what can be consumed by one and all. That’s where the devil lies- finding the protein in everything I eat, given the strenuous workouts and heavy energy laden activities one has to endure as a traveller. 

Enter the holy trinity of super foods that I have come to depend on especially in times like these. Why lazy? Seeds, yes like a bird- including flax, chia, sesame, and sunflower, are packed with protein and “good” fats with a nutty taste to them, with flax being more prominent. Both flax and chia seeds contain lots of omega-3 fatty acids, fiber, and antioxidants. These are available in a myriad of flavors and allow me to ditch the potato chip packets as a snack in between meals. Next is the Beans & Legumes. The combination of beans and rice make for a great complete protein. Beans and lentils, of course, also provide you with the necessary carbohydrate aspects for overall sustenance.

 The trifecta ends with another Super seed. In 2013, the UN declared and dedicated an entire year to this seed. Quinoa. A complete protein, it consists of all nine of the essential amino acids the body can’t always produce on its own. Also look at the abundance in variety. Did you know? There are over 120 varieties of quinoa! Here’s one of my easy to make preparations- the Pineapple Fried Quinoa. All you need is 1 cup of uncooked quinoa, 2 cups water, 1 Tablespoon coconut oil, 1 medium finely chopped onion, 3 minced garlic cloves, 2 Tablespoons of fresh minced ginger, 1.5 teaspoons dried red chili pepper flakes, 3/4 cup peas, 1 diced red, 1.5 cups of fresh pineapple and you are ready to go. This is a great family snack and serves 4. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside and cover it for 10 minutes. Add the coconut oil to a pan or wok over medium-high heat. Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant. Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize. Add in the cooked quinoa, liquid and some cilantro for extra zing. Mix well and cook for an additional minute and voila. 

Till we meet next, have a blessed season.

 

 

 

 

Goa Garnishes Upper Crust in the latest edition! 

Read all about the quarterly round up of restaurant showcases in and around Goa- from Far East Asian Cuisine to Mediterranean Nostaligia in the latest edition of Upper Crust. Grab your copy today. 

Miguel Arcanjo: Dining with Legend

Taj Exotica, Calwaddo, Salcete, Benaulim, Goa 403716 Phone:0832 668 3333 Meal for two: Approximately Rs.2000/- + taxes

Some people hear their own inner voices with great clearness and live by what they hear. Such people become crazy, or they become legends.”- Legends of the Falls. 

Touted as one of the most exclusive restaurants in Goa named after the maestro first Indian executive chef in 1939 at the Taj Mahal Mumbai- this restaurant is an ode to his legacy. A place by reservation and exclusively dedicated to the art of pampering, this establishment is situated on the lobby level of the Taj Exotica. Stately refined with an aura of luxury, a fountain in the center for company- one gazes at the open interactive kitchen set against bay windows in the distance. This is a perfect destination of special moments and events. 

A choice of air conditioned comfort during the day one can opt for sitting in the verandah overlooking acres of lush green lawns, the restaurant provides a perfect arena for the maestro’s gastronomic delights that have been painstakingly researched and restored by the chefs. Start off with the Forest mushroom cappuccino with drizzled truffle oil to get the meal underway and carry in tune with the chef’s interpretation of Masci’s favourite preparation- the Chicken Liver pate en encroute with toasted brioche and garnitures. 

The Chorizo de Goa was a beautiful mélange of cured pork sausages with a delicate infusion in a croquette and phyllo chorizo parcel and a carefully balanced Chorizo terrine cake. For a more Mediterranean flavor- try the Atlantic Black Cod which lays claim to the experimentalist ahead of his time in the way Masci would blend flavors to create a ‘Nouveau’ experience for his diners. Fish baked with fermented soybean, wilted young spinach with a brush of stewed rhubarb soy soil and lemon balm. 

For the dessert lover in you, we would recommend a spectacle the folks at the restaurant lovingly call the ‘Grand Dessert Opera’. A sinful interactive play of swirls and whirls- raspberry, chocolate and dried fruits. Wait for the end, it sure will get a response out of you.

 Koi : The Art of Zen on a plate

Gauravaddo, Behind Snip Salon, Calangute, Goa 403515 Phone: +91 98118 25551 Meal for two: Approximately Rs.1300/- + taxes

 Named after the enchanted fish – the koi, that swims across many waters of Asia, Shefali Gandhi & Aziz Lalani, have conceptualized a ‘style’ of dining that many may wish to experience. The Art of Zen on a plate as referred, the duo has endeavored to capture the tantalizing flavors of Far East Asian cuisine with interpretations of delicacies from Vietnam, Japan, Thailand and Indonesia, to name a few.

 Enter the Jade walls that compliment herringbone styled floors, the Buddha bust sets the mood for a perfect fine dine setting and allow them to you’re your mind of ‘expectations’. Start off your evening in style at the Martini bar with a wide array of signature Martini cocktails that would appease anyone fancies. The Silver Bullet Martini is a showcase with a cooled stirred martini poured over a Mont Blanc pen in a frosted glass. 

For the mains- the signature lies in the Burmese khow-suey and is a meal in itself. A slice of Japan makes way in the sashimi and sushi counter. Or simply indulge yourself in the Korean pork ribs succulently marinated to perfection, a gastronomic treat indeed. One of the only standalone fine dining restaurants, to host a Teppanyaki counter, do try the theatrical experience in the ‘Seven Deadly sins’. 

 This is Supper Theatre Live with a special 7-course menu curated by Shefali Gandhi and seats 8 by reservation only. We were amazed to bear witness to old school traditions in the Gueridon trolley for their signature Mandarin flambee crepe dessert that signed off the evening with aplomb.

 

 Sheela’s: A Landmark in Goan cuisine

Opposite St Jacinto Island, Sancoale, 403710 Phone: 0832 2555675/ +91 9049158277 Meal for two: Approximately Rs.900/- + taxes

 This story dates back nearly three decades when Nicolua D’Souza, a tailor by profession, started this venture. It had begun as a simple styled ‘taverna’ where the lady of the house Luiza would cook for the locals who worked on the barges in the vicinity. 

Today that very ‘taverna’ is a landmark thronged by a line of cars parked on either sides of the rode opposite the picturesque St.Jacinto Island. Run by Sylvester D’Souza, the proprietor’s son and in its 28th year of operation, the buzz is still alive with customers waiting for a quick meal before they head off to catch their flight.

The restaurant has two sides for seating but one has to sit on the deck to view the scenic beauty of the river. During lunch, waiters scurry around with moderately priced thalis, the local lunch favorite. We asked for the signatures, which were highly recommended and we were not disappointed. 

For starters the Chonak Raechade Masala (local goan fish) and Sylvester’s famous Stuffed Crabs. These are alive and snapping when brought to the table for one’s selection. A seafood lovers haven with the daily produce being hauled off the trawler live and fresh, the Rawa fried prawns go well as finger food snacks and the portions are wholesome. The seasonal Fried Bombay duck (bombil) is a crowd favorite with portions selling out and ordered from the morning by local patrons. 

If however the old favorites tickle your palate, order the Xacutti with Goan bread. We tried something unique in a special chicken preparation made by Luize, ‘Chicken Luizmarie’ with a three-flavor masala. It goes famously well with drinks and is highly recommended. 

Dinners are popular, the view out there is so impressive, especially in the night when the church across on the island is lit and its reflection is mirrored in the water.

Baba’s Wood Café ‘Da Maria’ : Ciao Goa

Shruti Resort, Next to Little Italy, Gaurowaddo Holiday Street, Calangute, 403516 Phone: +91 7264946643 Meal for two: Approximately Rs.1500/- all-inclusive sans alcohol

 An oasis of calm on one of the most bustling streets of Goa, would be the best way to describe this restaurant. Off the main road of the ever-crowded Holiday Street in Calangute, Maria Grazia has brought a little piece of Italy to Goa with her ‘unique’ flavors of Italia cuisine. A quaint ‘trattoria’ styled establishment in an open courtyard fringed with palms with a small pool that catches the reflection of the canopy of stars overhead is calm and borderline unnerving as the silence deafens ones senses despite the fact that this is one area patronized by the boisterous holiday maker. 

An inner area showcases apparel on display, the warmth of the lighting and the slatted tables on the cobbled floor. Its warm, its cozy and it bears the ‘Da Maria’ stamp. The menu is true blue Italian with a wide variety of soups, starters, pizzas, pastas and salads to choose from. Start off with the all time Margarita, Salmon and sour cream thin crusted 13” wood fire pizza baked in the kiln in the courtyard. 

Follow through with the Parmigiana- aubergine with basil Parmesan and tomato sauce. For the carnivore in you look no further than the Beef Carpaccio- delicately shaved and thinly sliced with rocket salad and pomegranate spelling heaven on a plate. With a slight nip due to a cold dewy night, we requested for a bowl of hot soup. Maria in her Italian affable nature suggests the Mushroom soup with croutons, which became our flavor for the night. Mind you the portions are huge and filling and can easily be shared. 

The Spaghetti a la Carbonara will be served with a warning chide by Maria stating that it has to be consumed in under ten minutes flat to avoid it becoming like bubble gum. This is an old favorite and has her signature attached to it since inception. The desserts are urban legend and have patrons travel from afar to sample the Afogata al Café or whisky version for the proverbial nightcap. 

A must have with the home made gelato on offer. A multitude of varieties to choose from she recommends the hazelnut. The Eat and drink desert ‘Copa Mangiabevi’ a fruit salad-brandy-ice-cream concoction or the seasonal Strawberry tiramisu are some specialties on offer that would wish you hadn’t had such a heavy meal an hour earlier. ‘Da Maria’ is sure to appeal ones senses.

 

 

 

 

Bullet for my Valentine 


This has nothing to do with the popular rock band or for that matter me taking a bullet for my Valentine in a metaphorical manner of speaking. Valentine’s Day is quite the bat signal in Gotham for the likes of a bachelor. A precarious time for singles out there. The perilous questions one has to dodge of getting ‘too serious’ or for that matter ‘having the talk’ of where relationships go in general.
 My advice to avoid this entire drama- fly far away, meet a lovely lady in Andhra Pradesh-visiting 6th century undiscovered caves and ask her if she’s busy for the evening. No she wasn’t Lady Lara Croft though that fantasy still remains in at the top of my travel list. Ladies love adventure. So when a wanderer on a ‘bullet’ (read Royal Enfield), comes along with a camera and a penchant to cook a meal, it’s a surety that one is not meant to be alone this day.

 The menu for dinner was working up the local flavors of the region to give her a taste of the state. Going ‘glocal’ for the global traveller. A gracious friend and foodie willingly allowed me to use his kitchen for this feat. Keeping in sync with the theme, I started out with a salad signifying the color ‘red’. Beetroot Thoran also known as ‘poriyal’ in the south of Andhra is an Ayurveda recipe with a 180 calorie count serving that requires 2 cups of grated beetroot, 4 tsp of grated coconut, 1 sprig curry leaves, 2 chopped green chilies, ¼ tsp mustard, ½ tsp cumin, 1 tsp urad dal, 1 tsp fresh grated ginger, 1 garlic clove crushed, 1/8 tsp turmeric and salt and oil as needed for additional taste. Heat a little oil in the pan, I normally use coconut for its health properties and add mustard and cumin and allow them to crackle. Add ginger,green chillies and curry leaves post and fry till the ginger gives you that flavorsome taste. Add the dals, red chillies and garlic cloves. Fry until the dal is golden brown. Add the grated beets and turmeric and sauté till lightly cooked. To speed up the process cover the pan. Add the grated coconut and fry for about 2-3 minutes and serve. It makes for a great salad option and can be had plain though locals prefer it with rice or chapatti.

 As a starter option, Miss Croft wanted to help and participate. Cooking together does add spice to any equation. All you men reading this, try it at home with your ‘better half’. It makes you a rather dishy offering to your respective partner. Obviously groceries were an issue with my friend not having had the time to shop. A cabbage at the far corner of the kitchen had me work up a Cabbage vada.

 Vada or vadai is a deep fried snack made from ground lentils that make for the perfect snack. Here’s what you need. ¾ cup chana dal, 2 /1/2 cups finely chopped cabbage, 1 tsp ginger paste, 1tsp garam masala, ¼ tsp red chili power, a handful of mint and coriander leaves, 2 green chilies chopped, 2 tsp rice flour (you can use more depending on the quantity you wish to make. This serves 10-12 vadas) and salt as needed.

Wash and soak the chana dal for 1.5 hours and drain completely. Cut the cabbage in quarters and dip them in hot water and leave for 5 minutes. Drain and rinse well and shred the cabbge into very small size bits. Mix with coriander leaves, salt, green chilies, the dal, curry leaves and pulse the remaining chana dal to a coarse mixture without adding any water. Add this to the cabbage mixture along with garam masala and red chili powder. Mix well and set aside for 10 minutes. Add 2 tsp of rice flour to the mix. Take a small portion of this mixture and check if it can be formed into a ball. It has to bind well or else add another tsp of flour and mix. Post which fry until golden brown and drain with kitchen tissues before serving for excess oil. In all honesty, the vadas did burn a little but even if I served her haggis at that time, she would have scored a 10 for effort.

I cheated on a fruit dessert with Figs. Also known as the forbidden fruit, it’s filled with antioxidants, flavonoids, fiber and potassium. Cleopatra couldn’t have enough of it, and the Greeks consider it sacred associated with love and fertility.

So men, the moral of the story lies in your ladle. Start cooking now.

 

 

 

Cheaters do Prosper 


2017 is turning out to be a tempted vixen in disguise. I’ve been good and dedicate to my regiment- (I’m referring to food here), in case one let their mind wander frivolously. Invariably the cosmos aligned and temptation had me meet a lovely lady who asked me out on a dinner date. Yeah, that’s a first for the year. I am as surprised as you are-believe you me! Whilst I promised utter dietary dedication over the last few weeks, I couldn’t just sit there and eat a salad while she consumed her meal in abandonment feeling guilty every other passing minute.
I decided to play the chivalry and cheat card and order on behalf of us both. She was kind enough to accept. Started off with a mushroom soup and a wholesome salad followed by some vino and a clam pasta with a light drizzle of olive oil, chopped garlic and some oregano seasoning. Dessert in a sinful chocolate mousse was for one with me playing second fiddle, consuming a miniscule excuse of a gelato to keep up with Robinsons.
Let’s pause for a second- I think splurging on a diet is mandatory, not an option. Now that I’ve got your attention, taking away a person’s favorite foods can be the death knell to a diet, in my honest opinion. I read somewhere of this concept called ‘structured cheating.’ Allow me to play devil’s advocate and elucidate this concept further. There’s a difference between enjoying your favorite foods occasionally and eating everything you adore. The key to maintaining ‘control’, is deciding what you want and how much you’ll have, and then “eat it with full consciousness … lick your lips, and then move on with your life.”
Here’s my personal 5 cheat point plan to allow one to lose weight without literally losing one’s mind.
1) Accept your “binge foods.” Acceptance is half the battle won. We know your desire for them isn’t going anywhere. And as we all know, when you tell people they can’t do something — like enjoy a slice of pie — they’re going to want to do it even more, human nature at its defiant best. With this in mind it builds up a ‘calorie count meter’ that’s imperative to psyching ones mind strategically much like the feeling of a depleted bank balance at the end of the month in lieu of our salary credit.
2) Have a plan. As weird as it sounds this helps me every single time. “If you happen to be a dessert lover (like moi) and eat out ever so frequently (guilty again), ask to see the dessert menu first,” This way, you can budget your calories for what matters most to you. Knowing where you’re really headed — toward that lemon cheesecake, perhaps? – It will make it easier to skip the creamy clam chowder or deep-fried cheese sticks as mains.
3) Eat what you love, in small portions. You can have it all, just not all in one day. No food is off-limits as long as you keep your portions reasonable. Don’t believe me? Make a beeline to my next review and witness it first hand. Everything goes! I cheat daily. I satisfy my sweet tooth with a teaspoon of organic honey that I keep in the freezer so it melts slowly with the slurp atop my tongue and satisfies my craving without consuming too many calories. Also try the ‘8-chomp mastication rule’. Chew each morsel of food repeatedly 8 times and over before consumption. This is scientifically proven to gestate and burn food simultaneously with a workout of sorts.
4) Compromise. Much like the lovely ladies who urge me to watch Netflix rom-coms over Sci-fi fantasies at home, a diet is a love affair filled with compromise. I love my creamy chicken salad- however drastic changes were made to mine by cutting the calories with replacing half the mayonnaise with yogurt. Compromises are an empowering thing. Especially when a Rom-com can be practiced in real time post the movie v/s a dream within a dream, if you get my drift?
5) Cheat galore only on what you love. Here’s my philosophy- ‘If it’s bad (for your diet), it had better be good’. So instead of grabbing a trio of donut holes each morning with ones coffee, and distractedly downing a doughy 300 calories, I would recommend splurging on something worth savoring. Donuts to me could be a perfect wedge of pineapple upside down cake, if your heart so desires?
Having opened up the cheater’s handbook, the underlying principle, which you got to stay committed, too is any format of physical activity or a mix format of a few. Kickboxing, Yoga, Pilates, cycling, swimming, walking, running anything goes. That’s something one could never cheat on irrespective.
So go ahead; have your weight loss and eat cake, too!
 
 
 
 
 

Date with a Clause 

If anyone asked me how I envisioned my Christmas at the start of the month, I would have scoffed at the idea and barked of my role as the Grinch this coming season. Flashback to an impromptu meeting at a Saturday night market followed by a late night bike ride with a beautiful stranger had me chimney down a different tune. Whilst many you folk went for midnight mass with refreshments and cake post (yes, I ain’t no heathen, I went for one as well), to the festive Christmas dances around Goa till the wee hours of the morning- I had an agenda in place. For all the single guys reading this, listen up. An invitation to a home cooked meal for a lady is sure brownie points on any given Sunday, and a double whammy at that when it happens to be Christmas. Donning the apron I had a plan in mind. An aperitif, salad and dessert were on the menu. Pre-planned and decided on our first encounter itself.
 For the sake of coveted ambiguity- Annie hails from Norway, is ambidextrous, loves her veggies and on occasion meets Mr. Clause from time to time. Yeah, they are practically neighbors, proximity wise. Cooking up a meal required something quick and easy yet spelt chic and sophisticated. Keeping it traditional had me research and play around with the Eggnog donning the aperitif quadrant. Did you know- culinary historians still debate its exact lineage; most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13thcentury, monks were known to drink a posset with eggs and figs. Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health. The Coconut Eggnog had a local touch of Goa infused. A pack of full fat coconut milk, 2 cups light coconut milk, 4 egg yolks, 1/2 cup maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and always some extra nutmeg for service. I just combined all the ingredients in the basin of a blender and blended away till they were well-combined and frothy and chilled it. Why did I do this you asked? Compared to the traditional Eggnog recipe made with milk, cream and eggs, dairy-free nog made from coconut milk has about half the calories and a fraction of the fat. It’s surprisingly creamy, and the coconut flavor may trick you into thinking you’ve already added a shot of rum (saving you about 100 calories.) Yes, I’m considerate like that.

 Ever Dated a Carrot with Feta in a salad? No pun intended, I assure you. All one needs is 3 carrots, 2 tsp chopped coriander, 1.5 tsp of extra virgin olive oil, 2 tsp honey, salt, juice of 1 lime, ¼ cup crumbled feta cheese, 2 tsp of chopped toasted almonds, 2 tsp finely chopped dates. A 20-minute parallel process has one thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining “stubs” of carrot. Its important to note that you have to soak it in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry. Whisk together the cilantro, olive oil, honey, half a teaspoon salt and the limejuice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined

 That didn’t stop there. With Christmas carols for good measure, I topped it off with Mariah Carey’s “All I want for Christmas is you” and served her the piece-de-resistance- Poached Pears in spiced tea pudding. And people say, I’m not a romantic. Scoff! A 15 minute preparation required 50g golden caster sugar, 1tsp honey, 4 luscious strawberries, 2 spiced tea bags (I infused strawberry cream and peppermint), 2 pears halved and scooped with a spoon, little orange juice zest and yogurt. You start off putting the sugar, honey in a big saucepan with 600 ml water and bring it to a boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer until the pears are just tender – do poke them with a skewer to check. Lift out the pears, then turn up the heat, throw in the strawberries and boil for a few minutes until syrupy. Serve them pears, with warm syrup poured over and a spoonful of yogurt. Move over to the simmering bonfire in my backyard on a nippy night with toasted marshmallows and a blanket for company, it definitely began to look a lot like Christmas for sure. 

 

 

 

Smooth Criminal 

Smooth Criminal 

Ever been called a ‘Smoothie’? An informal definition would pit it as a ‘man with a smooth suave manner’. Used in a sentence would construct accordingly- ‘A smoothie with an eye for a pretty girl.’ As for Miss YSL earlier- that’s the resonation she left me with. Whilst I thought it was the wine talking, apparently I jotted the wrong digits. That definitely was some great wine.

Early to bed, early to rise makes Jack healthy, wealthy and wise. Well, good for Jack given the fact that he aint living in Goa during the festive season. A season where parties are never ending, alcohol ever flowing and food fit enough to feed Kim Jong-un’s personal army. Who is Kim Jong-un? That’s an entire story for Google altogether- a rather interesting one at that.

The after effects of a singleton read ‘moi’, attending a party to the point of departure is as perilous as the savvy Jack Sparrow sailing the Bermuda triangle, though he does it with more panache and style and probably lives to tell the tale. 

A ‘5 point something ‘ checklist runs through my head every time I have to fight the urge of a social soiree. The folks are kind and inviting and more often than not, I fall in the mix of common company through my parents gracing the occasion given the circles we know. So I have to be on my best ‘seen’ behavior- i.e. when they have me in their line of sight.

What is the 5-point rigmarole?

Point 1- I stick to wine when I have to indulge. After all it’s fermented fruit juice and is supposedly great to keep the calories in check. Also studies show a glass a day actually does wonders to your heart and cardiovascular system. Stick to juice you say? Unless it’s fresh, its pointless. Tetra-paks and canned juices are a BIG folly.

Point 2- Lay off the friend starters and hunt for peanuts and or baked chips etc.

Point 3- Have a slice of cheese before every drinking session. Not only does it line ones stomach and counteracts the effects of being tipsy rather it partly fills you to consume less at the lunch/dinner.

Point 4– Quarter plates and one serving! This has helped me immensely in being social without hurting anyone’s feelings as well as keeping the food count to a minimum. Sushi sized servings in a quarter plate, works.

Point 5- Don’t find affable company to go off the reservation. Hence the ‘something’, mentioned earlier. Now, if you do find that ‘someone’ to sin with, this is what happens the morning post.

Aunty Dolores is currently a houseguest for the holiday season. A second mum to me during my formative years (like that ever fructified- no pun intended) she is one of the last remains of the Golden Age of Hippies in and around Goa. Yoga, Vegan, Natural soaps and the works has her like a child of Mother nature living in the next bedroom beside me. 

Talking to her, one could feel pure and reborn. Have her make one a breakfast and you could feel healthy on the spur of the moment. But in an age of ‘time’ being ones enemy and all that jazz this is what she whips up. 

Collard Greens Smoothie With Mango and Lime- This remedy is perfect when it comes to getting you over that ‘hangover’ from the night prior. Being in Goa this is perfect given the abundance of mangoes we have around. It works wonders and can be done in a matter of minutes. 

Basically its Frozen mango and green grapes with spinach. A refreshing power smoothie, and that in a matter of minutes. What goes into this? 2 tablespoons of fresh lime juice, 2 cups of stemmed and chopped spinach, 1.5 cups of frozen mango (yes I freeze mango pulp from my trees outside, so I can enjoy it for the entire year round and one cup of grapes. Combine the limejuice, ½ cup water, the collard greens, mango, and grapes in a blender and puree until smooth for about a minute. A way better option than watching Arnold Schwarzenegger in ‘End of Days’ combining a ‘throw it all in’ smoothie with alcohol and a stale slice of pizza- though I’m sure that’s something one could look into for a ‘boys gone wild Netflix and chill bachelor party’. 

Back to the smoothie- Someone ask Annie if she’s ok? She’s been hit by, a smooth criminal.

Mr.NObody is your average bachelor blogger, critic, and food aficionado struggling to walk the fine line between healthy eating and carnal gastronomic delights.

Follow him on @nolansatwit

V for Vigorous 

As the year comes to a close, I decided to rant a little more and torment you poor sods every fortnight (yes, I’m considerate that way). Welcome to my column; aptly titled –a twit’s wit in Goa’s leading daily- OHeraldo. 

I hope you all enjoy it and do send me your feedback on my rants through the gastronomic world currently resided in. 

Click on the image to enlarge or read the text down below. 

V for Vigorous                                      

At a social air kissing party- discussing world peace, demonetization and its impact on the agrarian economy and vegetable vendors, monopoly currency fit for the Joker from Batman and world peace all in one breath, someone chirped; “Aren’t you rather thin for a food critic and blogger?”- A statement as presumptuous as the fake YSL clutch bag she held for dear life. Move over to the rapid fire round at the a la spread dinner table had her follow me around like a heat seeking missile to prod further about my eating habits and carefully scrutinize my choice of vegetarian delicacies that graced a table fit for the cast and crew of Game of Thrones. Winter was coming indeed and the Pork Roast across the spit was divine. 

It took every ounce of desire to look away and head for the shriveled up after thought vegetarian produce that sat in the neglected remedial corner of the table. Ostracized and how- no consideration for its feelings, hello vegetables have feelings as much as veal does or did.

Before we delve any further into my tormented crazy world of consumption, here is a tad descriptor about moi. A born carnivore as much as a lover of the great single malt and everything related to ‘sin’ encompasses my mortal existence -from high cholesterol to the proverbial potbelly and lethargy that follows with it. Some would pit me as a rather ‘Vigorous’ lifestyle. A description fit for the perfect ‘foodie’ and field of gastronomy high priests and priestesses. 

Back to Miss YSL, lets call her that for now shall we? Looking at the asparagus and figments of roman lettuce with cherry tomato grace my plate sent a gasp of disbelief that promptly had the server pour her a glass of fine chardonnay to appease her newfound horror. 

Post that was a downhill conversation that has me talk about life, my bachelorhood, my vegetarian affinity and how I change from Clark Kent to Superman in preference related to red meat v/s the by product of their living consumption and had me speak a ‘dead’ language- Latin and break out into the did you know series unveiling the geek in me. ‘Vegetus’ is Latin meaning lively or vigorous. The folks at the Vegetarian Society of the UK purposefully derived the word ‘vegetarian’ from vegetus, not vegetable, or at least that’s what one of them said.

Living the life of a bachelor has its own trials and tribulations. As we carried on discussing my life much to a meek pitiful- Please come home and let my ‘maharaj’ feed you, you poor starving sod, delving into the obvious was shopping and procuring food out there. All the men reading this right now- What’s the current price of a kilo of onions on aisle 4? Exactly. You look just as dumbfounded as a deer caught in the headlights up front.

Ever been to a supermarket and wandered aimlessly up and down the isle wondering what to purchase? (This does not apply to henpecked husbands who have a doctor scribbled list handed over by their ‘better’ halves while they head over to the parlor for some manicure time.) For some bachelors, the hardest part of eating healthy is going out and getting the food. A supermarket is a large, complex place, and it typically operates on a purely capitalist basis: cheap, scientifically engineered, focus-group-approved charades is given more shelf space and prime placement because the companies that make said crap have large budgets for ads and kickbacks. By using a simple checklist system, you’ll always have a variety of food in your fridge, and you can avoid the lure of the garbage passing itself off as food.

The objectivity is starting with the basics and staples. It’s a upward approach understanding the requirements of fuel ones body needs, much like that of a diesel and petrol sedan. Once you get thinking like that you automatically build mechanisms in your head of how to curb the urge when presented in the format of calorific consumption. We call them power foods. And the list includes Raw almonds or walnuts filled with good fat, oatmeal high in fiber and low in cholesterol and one can use it to make healthy pancakes, olive oil (extra virgin please), canned tomatoes- believe it or not they contain more nutrients than fresh tomatoes and fresh fruits and vegetables, brown bread and the list goes on.

Time for dessert has her consume her last glass (read bottle) of that amazing wine and satiated with information that redefined her belief in the concept of vegetarianism and bachelorhood as an informed decision rather than a lifestyle choice. Having lived through the ordeal I decided to consume an apple given the lethargy of me running that extra mile the next day. After all yoga was a few days post. Miss YSL though turned out to be a fan and I even managed to get her number. 

V for Victory. 

But hey, that could perhaps be the wine talking. 

Mr.NObody is your average bachelor blogger, critic, and food aficionado struggling to walk the fine line between healthy eating and carnal gastronomic delights.

Follow him on @nolansatwit