Bách Hóa Xanh

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Sharing my platter today, where you can see a Kodo Millet Ambali sharing its space with some of my favourite dishes. We all know ambali with millet (according to your health condition) is healing, especially if you are suffering from lifestyle disorders like diabetes, BP, thyroid, arthritis, sclerosis, etc. But many of my students have learnt that ambali shouldn’t be boring either.

Here’s a little attempt at making it interesting. You can read more about the right technique of making ambali here. And as for the pumpkin kadi, find the recipe here.

Himachali Pumpkin Kadi

1. In a deep kadai, heat oil and add mustard seeds, methi seeds, curry leaves and asafoetida. As it splutters, add finely chopped garlic and ginger-green chilli paste.

2. Now add pumpkin cubes followed by salt and turmeric. Mix it well and cover it. Leave it to simmer for 10-12 minutes on low flame. Or till the pumpkin is tender and mushy.

3 In a separate bowl, whisk curd with gram flour. Add salt, a pinch of turmeric, red chilli powder, coriander seeds powder and add water to make a thin buttermilk consistency mixture.

4. Pour this mixture over cooked pumpkin. Make sure you keep the flame on minimum and continuously stir it. You have to keep the consistency homogenous and not curdled.

5. Once mixed, allow the mixture to come to a boil. After the first boil, again keep the flame on low and do occasional stirring. Be watchful as curd gravies need a little attention. Allow it to cook for another 15 minutes on low flame.

6. While serving if you wish, you can temper the cooked kadi with ghee and spices. I chose to keep it simple.

7. Always remember, when you are clubbing your favourite meals with millet ambali, keep your curries, cooked vegetables warm and not too hot. Too hot gravies like sambhars, kadis, etc would kill the good bacteria in your ambali.

8. Enjoy your meals with ambali and start using millets that are good for your health.

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By Maria Cramer

Coca-Cola changed the flavor of its soda in 1985 and enraged a nation.

Now, the company is doing it again, risking another outcry. This time, it is changing the taste and look of one of its most popular soft drinks: Coca-Cola Zero Sugar, better known as Coke Zero, the diet spinoff that is supposed to closely resemble the sugary version of “classic” Coke.

Company officials said on Tuesday that the plan was to change the drink in such a way that it would “deliver an even more iconic Coke taste.”

Anxious Americans, or at least the ones who regularly quaff Coke Zero, will be the judge.

Already, on social media, worry and apprehension greeted the impending change. Some consumers vowed to switch to other drinks, like Diet Dr Pepper, or threatened to turn to the drink of Coca-Cola’s archrival, Pepsi.

Others recalled the marketing debacle of 1985, when Coca-Cola unveiled “The New Coke,” a sweeter version of the original soft drink.

That change was an attempt to beat back the growing success of Pepsi, which was beginning to cut into Coca-Cola’s market share.

But consumers hated the New Coke. In June 1985, the company was getting 1,500 calls a day on its consumer hotline.

In July 1985, after only three months, the company announced that it would restore the original Coca-Cola, now rebranded as “Coca-Cola Classic,” to store shelves. “If that is what the consumer wants, that is what we will give him,” Charles Millard, chairman of the Coca-Cola Bottling Co. of New York, said after the about-face.

This time around, the change is not likely to cause the same sort of backlash, despite some of the early grumbling, said Doug Bowman, professor of marketing at Emory University’s Goizueta Business School.

“This is a strategy where Coke is trying to stay ahead of the market,” he said.

In its statement, the company said the new change “optimizes existing Coca-Cola Zero Sugar flavors and existing ingredients.”

Though the company did not say what that process would look like, it promised on social media that it would not change the ingredients, which include carbonated water, caramel color, phosphoric acid, aspartame, caffeine and potassium benzoate.

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My kitchen experiments are often a part of my endless trials to let my students know that there is always healthy food that is good in taste, too. As I share this recipe, it brings me a feeling of contentment. This sprouted ragi (finger millet) uttapam had to have a fermented flavour along with its soft texture.

One of my students was recently diagnosed with dairy and lentil allergies and she asked for an uttapam recipe that can be made without lentil, rice and even sourdough discard. When I tried to replicate the same flavours with vegan curd, flax meal and mint leaves, it cost me two failed attempts to bring up one right dish. But in the end, I was happy with its result.

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-Rahul Verma

I had my first burger even before I read my first Archie Comic. One of my earlier memories is of a cycle-led cart stopping by the place where I — and a lot of other hungry young lads — lived. The compartment at the back of the cycle was filled with flaky patties and vegetable burgers — essentially a potato patty between two small soft buns. I preferred the burgers to the patties, which were so flaky that they disintegrated when you touched them. The vendor would place one on a paper plate and squeeze some ketchup on the side. Food couldn’t ever get better, I used to think, biting into the bun-and-potato.

Over the years, burgers have gone through a metamorphosis. I think my first classy burgers were at Wenger’s restaurant, just above the confectionery, and then, several years later, at Nirula’s in Connaught Place. Until some years ago, burgers were simple dishes — two pieces of soft bun holding together a juicy lamb or chicken patty. The buns were often speckled with sesame seeds, the insides were brushed with mayo or sometimes with thousand island sauce. A crisp lettuce leaf and rings of onion added taste and texture.

But that was then. Over the past few years, I have had various kinds of burgers, prepared with imagination and ingredients such as blue cheese, caramelised onions, imported bacon, celery slaw, fried eggs and what have you.

A foodie friend mentioned ordering burgers from a place called Burgerama. I had heard about it, too, but hadn’t tried out their fare. It is a delivery chain that serves Delhi-NCR (order at burgerama.in or on Zomato; ₹215 to ₹545). I learnt later that it was the brainchild of three friends and the focus was on cheeseburgers.

Ours is a meat loving home, so when we looked at the website, the focus was on different kinds of meat. We agreed on a bender lamb burger, bacon double cheese chicken burger, and T-Rex tenderloin burger. The sides consisted of onion rings, French fries, hot wings, and galaxy bombs (Panko-crusted deep fried chocolate).

I liked the sides, especially the crispy wings and the crunchy onion rings. The potato fries were a bit limp, though, but that could have been because of the weather.

What I really enjoyed was the bacon wrapped lamb burger. I had a large bite from it and thought the bacon had given the lamb a nice kick, and the fried egg and smoked paprika mayo had added to the taste.

The quarter pound patty of the tenderloin burger came with caramelised onion, a cheese blend, lettuce, pickle, and a blue cheese dressing. I enjoyed it, but would have liked it more had the patty been softer. But I suppose you can’t have the tenderloin rare when you are running a delivery outfit. The chicken and cheese burger got a thumbs up, too, as did the delicious galaxy bombs, which were crisp and sweet.

Burgerama offers an Oink Oink burger, with honey-glazed smoked pulled pork, BBQ sauce, lettuce, jalapenos, and smoked paprika mayo. For vegetarians, there is something called Plane Jane (batter-fried cottage cheese patty topped with sun-dried tomatoes, fresh lettuce, pickles, and smoked paprika mayo); and Spicy Leela, which has all these, topped with hot sauces.

Burgers, clearly, are not what they used to be. For burger lovers, there’s a whole new world out there. Blue cheese, anyone?

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If you love something, let it go and if it was meant to be yours, it will always come back to you. I'm obviously talking about your favorite discontinued fast food items. Specifically, I'm talking about Taco Bell's fan-favorite menu items that are always leaving and then returning on a seemingly random basis. This time, the chain's Nacho Fries are back—but they really are better than ever because a whole new version of them is hitting stores this month.

You'll have to be a little bit patient because Nacho Fries will officially hit Taco Bell stores nationwide again on July 22. It may seem like the menu item is constantly leaving and returning and that's because, well, it is! This is actually the seventh return of Nacho Fries since their launch in 2018.

Similar to previous returns, Nacho Fries will be available in single servings for around $1.39 (prices may vary a bit based on location) or they can be enjoyed as part of a $5 box. The $5 box option comes with the Nacho Fries, Beefy 5-Layer Burrito, a Crunchy Taco, and a medium fountain drink. For those who have never tried Nacho Fries before, they're crispy fries covered in taco seasoning that add extra flavor and come with nacho cheese for dipping.

This time around, Nacho Fries are coming back with a vengeance and will be offered in an all-new Loaded Taco style. By ordering them in this style, they'll come covered in warm nacho cheese sauce, reduced fat sour cream, and savory seasoned beef for a heartier option.

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The love for Pizza is beyond words, but what makes any Pizza super delicious is the magic of toppings. Whether you like it loaded with cheese, veggies, meat or spices, toppings simply add soul to any Pizza. But can you imagine eating a Pizza with Fish and Chips toppings? Well, this new culinary innovation by Domino’s Japan has been haunting Pizza lovers and netizens. Here's why...

Everything is possible in the culinary world, but how will you react to the amalgamation of two universal favourites in one dish? Sounds good or like a recipe of disaster? Well, that’s how the internet reacted to this newly introduced Fish and Chips Pizza. This is not the first time Domino's came up with fusion Pizzas. From Chocolate Pizza to Pasta Pizza to Tandoori Chicken or Paneer Tikka Pizza, the innovations have been umpteen, but this time it was all about combining the best of England and Italy on a crispy base and the netizens are confused about this not-so pleasing combination.

A Twitter user @marcooth posted his reaction by captioning the picture as "Japan Dominos have invented a dish that insults both England and Italy." His post became viral within a few minutes and garnered over 26k likes and 5.5k retweets.

As per the introduction picture of this new Pizza on the Domino's website, the Pizza is topped with crispy Fish and Chips, lemon, potato slices, basil, tartar sauce and tomato sauce.

In a quick response to the Twitter reaction, Domino's Japan tweeted and apologised for 'causing trouble' and wrote that the Fish and Chips Pizza was really delicious. The Pizza giant also offered to share the Pizza with anyone in Japan who wanted to give it a try! While, the netizens remained divided in their opinions on this newest kind of Pizza. What is your take on this?

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