This is how I unwind ….

After back to back meetings in office and outdoor shoots, I ensure to make time for my hobbies. I de-stress with MUSIC! Not just listening to different types of music, I simply love playing percussions especially the drums. I have drum sets in office, which I mostly play after a long meeting. Photography and reading are my other favorite pastimes.

Most of us don’t realize that hobbies can strike a perfect balance between professional and personal life. A hobby has an inherent quality to keep our minds relaxed and entertained as well.

Like food, I respect every genre of music. When I am cooking or trying out recipes, I listen to almost every type of song. I strongly believe that music and food work hand in glove. They both complement each other so much so that they tap into something, which is beyond – conscious thoughts. Especially, listening to music while cooking work wonders for me. It helps me to be at my creative best. I feel both the activities are active types of meditations, which eases stress and gives the wings of creativity. A good dish is a master piece that is created with a lot of love, interest, patience and of course haathon ka jaadu. Same applies to create any music as well. Moreover, your interest in learning any music is no doubt, important, being patient can work wonders for you.

One of my passions is obviously my profession! Thus, I am never stressed churning out recipes for my viewers. If you make your passion your profession, you will never be stressed. Unfortunately, it doesn’t work for everyone. However, do try and give time to your hobbies, they mould your minds. My passion for music is eclectic. One of my favourite musical genres classic rock acts and I also love classical Hindi movie songs.

Food and music is something I live for. I let things flow for both- although I don’t try to connect music with the food I cook I simply let them flow.

Let us all pledge to devote time to do things we like. In the world of stress and tight schedules, stop your minds getting into the hives of worry and tension, which is no good food for a healthy lifestyle. Treat yourselves and mind by engaging in hobby that relieves your stress at the same time alleviates your mood. If you haven’t developed any hobby as yet, it’s not late. Start today. As they say, better late than never. Cultivate any hobby today and live for it!

Stop surviving, start living!
Worry less, live more!

Understanding acidity

Hectic schedules are a part and parcel of life these days, and the thing that gets affected the most is our meals and with irregular eating or eating after large gaps comes acidity!

The stomach normally secretes acid that is essential in the digestive process. This acid helps in breaking down the food during digestion. When there is excess production of acid by the gastric glands of the stomach, it results in the condition known as acidity. However, there are certain types of ulcers where acid secretion is either normal or even low. Acidity is responsible for symptoms like dyspepsia, heartburn and the formation of ulcers (erosion of the lining of the stomach or intestines). Persons who are diabetic often suffer from acidity.

Identifying and avoiding the causative factors are essential in the treatment of acidity. A suitable diet must be strictly followed avoiding spicy, salty and acidic foods. Smoking and alcohol consumption must be stopped. Those with highly nervous and emotional disposition and those involved in high-stress jobs must be encouraged to take lifestyle modifying measures. Antacids provide immediate relief of symptoms by neutralizing the excess acid secreted. Just being aware of what you eat and at what time will guide you to better health. Acidity is a common affliction related to stress in these modern times and we are sure that this list of things will be a helpful guide.

Here is a list of foods that are acid forming and low level acid forming:

Acid forming foods	Low level acid forming foods	Alkaline foods	Low level alkaline foods
Alcohol	Butter	Almonds	Apricots
Beans	Cheese	Corn	Nuts
Asparagus	Coconut (dried)	Dates	Buckwheat
Chickpeas	Fruits (canned)	Grapes	Chestnuts
Coffee	Dried fruits	Honey	Fresh coconut
Eggs	Grains	Lemon	Dairy products
Fish	Ice cream	Melons
Flour products	Homemade Ice-milk	Maple syrup
Legumes	Seeds and nuts	Molasses
Lentils		Oranges
Meat		Raisins
Milk		Vegetables
Noodles
Organ Meats
Pasta

Home remedies for acidity relief

• Take one piece of clove and suck on it slowly. This will give you relief from acidity and also help in reducing the onslaught of diseases arising out of acidity.
• Eat a cup of vanilla ice cream or drink a glass of cold milk to get heartburn and acidity relief within minutes.
• Almonds can relieve heartburn. Eat several almonds when heartburn symptoms persist.
• Lemons can also prevent heartburn. Cut a lemon into thin strips and dip in salt. Eat before meals to prevent heartburn.

We have got thousands of tried and tested recipes on www.sanjeevkapoor.com ! Several that get made in a jiffy – so here’s hoping with all these tips and recipes acidity should never be a pain again!

Happy Eating, Happy Cooking!

Sanjeev Kapoor

Rajma: It’s been my favourite

Today is Mexican Day at SK Culinary Studio! While the culinary team is busy whipping up some delicious Mexican treats at the studio, the smell of refried beans makes me write about my favourite food combination rajma chawal. People from the North will identify with this meal instantly and totally! There is something about the texture of rajma in gravy with the fluffy steamed rice that makes it so endearing. There are not only childhood memories attached, there are also moments of comfort that tag along.

Good old home recipes
There are many variations of rajma that one can make…but they all begin with one most essential step: planning – that is soaking the beans overnight! There is no way one can fulfill the demand of rajma at a moment’s notice so better not to throw a tantrum…next best is to order from the neighbourhood restaurant but I doubt if they will have it on the menu…dal makhni yes, but rajma still has to take a noticeable slot!

So, it goes without saying rajma is a product of authentic home cooking. I normally make it very simple – with some onions, tomatoes, bay leaves, ginger-garlic, red chilli, coriander, turmeric, cumin, garam masala and lots of fresh coriander.

Dabba delights
A favourite dabba dish is a little spicy parantha made with mashed rajma. Alyona actually manages to roll them out thinly! Some mashed rajma, atta, two tablespoons of soy flour, red chilli, finely chopped green chilies, powdered anardana, some chopped fresh mint, and a tablespoon or two of tomato puree (gives a good colour). Another tip: rajma pulao! All you need are some well boiled rajma that you cook with Basmati and some onions, tomatoes and masalas…

Boiled rajma makes a handsome salad with blanched tender French beans and boiled moong and white cowpeas (chawli). All this mix needs is fresh coriander, fresh mint, green chillies, salt, dash of lemon and chaat masala. Talk about proteins, fibre and iron here!

Rajma treats
Hummus too can take a new avatar with mashed rajma instead of chickpeas. The colour would be a little on the dark side but the change for the palate is welcome. Garnish with black olives and serve with crisp garlic bread!

As I always end with something new and delicious, this time here are some palate tickling rajma recipes

Rajma Galouti

• Soak 1 cup rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside.
• Dry roast 8 cashewnuts, 1 tablespoon sunflower seeds and ¾ tablespoon poppy seeds. Grind to a fine paste using a little water.
• Dry roast ½ teaspoon caraway seeds, 4 green and 2 black cardamoms, 2 cloves and 1 inch cinnamon. Cool and grind to a fine powder. Soak a generous pinch of saffron in quarter teaspoon kewra water.
• Heat two tablespoons of pure ghee in a pan, add ½ inch finely chopped ginger and five cloves finely chopped garlic and sauté for a few seconds. Add 3 chopped green chillies and sauté for one minute.
• Add rajma and cook for three to four minutes.
• Add cashewnut paste and stir-fry for four to five minutes.
• Add 2 tablespoons grated khoya, ½ teaspoon white pepper powder and salt to taste, stir-fry for four to five minutes.
• Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of ghee till firm.)
• Sprinkle powdered spices and soaked saffron. Adjust salt.
• Add ½ tablespoon lemon juice and mix thoroughly. Divide mixture into equal sized portions and press them lightly.
• Heat sufficient ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with mint leaves and onion rings. Serve with chutney of your choice.

You can watch Alyona make a Rajma Salad here 

 

 

and also try out this recipe of my favourite Punjabi Rajma Chawal 

Punjabi Rajma Chawal

Happy Cooking,Happy Eating!

Sanjeev Kapoor