COLOR- RED

Welcome to Week-02!

I think we need to have a Bang-on start to this second week, and when i say bang-on there is only one color that comes to my mind- did it hit your mind too?

The Bright Bang-on RED!

Red color definitely catches my eye, happens to you too?

Red, psychologically portrays attention, warmth, love & energetic emotions of a human being.

In this blog we would be discussing this pigment which gives red color to the veggies and fruits we consume in a day. 

Carotenoid[Lycopene] & anthocyanins are the pigments that naturally provide red color to the food.

Let's get the knowledge of Lycopene Pigment first!

Red pigment was first discovered in a tomato by Millardet in 1876 and later was named as lycopene by Schunck. Fruits and Vegetables have the highest percentage of lycopene and the common dietary source of lycopene is ketchup. The percentage of this pigment in tomatoes increase with the rippening of the tomato. The pigment not only comes naturally but also is used largely as a food additive by the food industry.

These pigments are beneficial to reduce blood pressure levels, risk of cancer and cardiovascular diseases and many such health related issues

In terms of food, there are variety of dishes which are served in India as well as internationally which have marked there spot in the culinary world.

For example- Cranberry-citrus sorbet, Paneer /Chicken Tikka, Tomato crostini, Strawberry jam, Mutton rogan Josh, etc.

I would love to put down some vegetables and fruits that are red!

Radish- Beetroot- Red Bell pepper- Tomatoes- Red leaf lettuce- Red Chilly- Sweet Potato-  Strawberry- Apple- Cherry- Plum- Watermelon- Fig- Raspberry - Red grapes- Many more!

Now comes my favourite Part of the Blog- The Recipes!

For today, we have Veg Lollipop in our Vegetarain starter and Chettinad Fish Fry.

VEG LOLLIPOP

INGREDIENTS

2 medium boiled potato

Half finely chopped or shredded Cabbage

1/4 cup grated of finely chopped carrots

1/4 cup onions or spring onions

1/4 cup capsicum 

1/2 teaspoon ginger garlic

1/4 teaspoon turmeric powder

1/4 teaspoon kashmiri red chilli powder

1/4 teaspoon black pepper powder

1/4 teaspoon cumin powder

1/4 teaspoon garam masala powder

1/2 teaspoon coriender powder

3 tablespoon rice flour

1/2 cup bread crumbs

1 tablespoon besan [gramflour]

2 tablespoon water

Salt as required

Oil for frying

METHOD

- Mash the boiled potato and keep aside 

-Take the grated and chopped vegetables[ Chopping should be fine] and add them to the mashed potatoes.

-Add spice powders along with salt

-Any sauce of your choice can also be added [ optional ]

-Add rice flour, if not besan or corn starch can also be added, this step is done to bind all the ingredients together. 

- After everything is added, make sure you combine them well and refrigerate it for 30 minutes

[ If you think this mixture is too runny or pastry add more rice flour and chill for 1 to 2 hours.]

-Once the mixture is set, take it out and make small circles.[ larger the rounds, difficult to fry]

FOR FRYING

-Take Besan and add Water, batter without lumps.

-Take Bread Crumbs[ you can use crushed rice flakes, rava, crushed oats or sesame seeds] in a plate.

-Now, dip the rounds in the gramflour batter and coat it with bread crumbs. Repeat this with all the rounds.

-Once all the rounds are coated well, make sure you heat oil in a kadai or pan.

- Once the oil is hot, you leave the rounds gradually in the hot oil. [ Oil needs to be hot or the rounds will absorb oil and might break in them]

- Fry till the rounds are light brown and crispy in texture, on both sides.

- Lastly, take the rounds out on a kitchen towel so that the excess oil is all soaked out. Insert a toothpick and the Veg Lollipops are ready!

CHETTINAD FISH FRY

INGREDIENTS

FOR MASALA 

• 1 tomato, chopped
• 1 sprig curry leaf
• 30 grams Tamarind , soaked in 1-2 tablespoon water
• 1 teaspoon mustard seeds
• 8 cloves garlic , chopped
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriender Seeds
• 1 teaspoon Fennel Seeds
• 10 whole black peppercons
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• salt , to taste
• 1 teaspoon oil , adjustable

METHOD

-Wash the Fish steak you want to use.

- In a pan, dry roast curry leaves, garlic and spices till nice aroma is released.

-After this is cooled down, grind the spices with little oil.

-Now add tamarind with soaked water, tomatoes, red chilly powder, ground spices, ginger-garlic paste,tumeric powder, salt, to the mixer.

- Grind to thick paste, it will be dark brown in color.

-Check salt and adjust.

-Marinate the Fish steak on both side gradually, keep the marination for at least 20minutes.

-Place a pan and put oil for shallow frying, once the oil is hot, place the steak and fry in for first 5minutes.

-Slowly flip the steak on the other side.

- Fish becomes Flaky on both the side , which indicates that it is completely done.

- Serve the Hot Chettinad Fish Fry!

                             

Thankyou!