Utamu Magazine Ed. 2 by Zahra Jalalkhan

Kenya Copyright Board Registration Number RZ4189

Utamu

Sharing. Sweetness

October 2021 Edition

VOL 01 • ISSUE 02

RECIPES & MORE

Missed our last magazine issue? Simply scan this QR Code with your phone and read it online!

"People who love to eat are always the best people." Julia Child

Dear Readers, Welcome back to the second edition of Utamu! This is being made possible by the overwhelming response I received from my launch edition and I cannot be grateful enough to each and every one of you that reached out to me with your kind words of encouragement. This month, I decided to share recipes for delicacies that are extremely popular. I mean who knows not of Biryani and Samosas right? Well we certainly know how to savor them but do we really know how to prepare?

I am also delighted to share a few tips on what NOT to eat before a workout; the sensational history behind the burger; diving into the specialty of the African sausage – these and many more are in store for you to experience. To those who have partnered with me by placing an advert, I am happy to have you on board and look forward to many more collaborations in the future. Sit back, relax and enjoy Utamu as we delve beyond the horizon together!

and.........Happy Mashujaa Day!

Editor in-chief

WHAT'S INSIDE Page 6 - Mutton Biryani Recipe Guide

Page 11 - Beef Samosas Recipe Guide

Page 31 Beetroot & Carrot Juice

Special Recipe

Page 18 - Gulab Jamun Recipe Guide

Page 25 - Chocolate Swiss Roll Recipe Guide

I hope you enjoy all the inspired and fun recipes in this edition. From my kitchen to yours, Love - Zahra.

WHAT'S INSIDE Page 28 - Spice Shack The Queen of Spices

Page 9 - Fitness Deck Eat Me Not!

Page 10 - Fruit & Veggie Corner Diary of an Avoca-dologist

Page 15 - Food History Anatomy of a Burger

Page 16 - Kenyan Delights The African Sausage

Page 21 - Kitchen & Garden The Coriander Effect

WHAT'S INSIDE Page 22 - Kitchen Equipment The Magic Pot

Page 29 - Tribute The Earl of Sandwich

Page 32 - Under The Sea Head? Anyone?

Sponsored Content Advertizements

Let's Get Started!!

Mutton Biryani Ingredients - THE GRAVY

Cook Time: 30 Minutes Prep Time: 10 Minutes Serves: 4-5 Pax

1Kg Mutton or goat meat cut into cubes on bone 4-5 Medium onions thinly sliced and fried to golden brown 1Tbsp Ginger paste 1 Tbsp Garlic paste 2Tbsp Grated raw pawpaw (optional) 2Tbsp of tomato paste ½ Cup of oil 3 Medium sized tomatoes grated or blended 4 Medium sized potatoes peeled and halved 2-3 Cups of hot water A pinch of saffron

1tsp Red chilli powder 1-2 Green chillies 1tsp Cumin powder Pinch of cardamom powder 1tsp of turmeric powder 5 Cloves 4 Cinnamon sticks 2 Bay leaves Juice of 1 lemon 250ml yogurt

Ingredients - THE RICE

5 Cardamom pods 2-3 cloves 2Tbsp of oil (for frying onions) Pinch of saffron 2-3 Cups of hot water 2Tbsp of tomato paste ½ cup of oil 3 Medium sized tomatoes grated or blended

3 Cups of rice, washed/ soaked for half an hour Salt to taste 2 Bay leaves 2 Cinnamon sticks Food colouring (optional) 4 Medium sized potatoes peeled and halved. Fried until soft and knife pierces through it easily

Photo Credit: everydayindian.com

Photo Credit: www.nearbynews.in

PREPARATION The Gravy

Clean & wash the meat. Place in a medium bowl. Add in the salt, ginger, garlic, red chillies, turmeric powder, cardamom powder, 2tbsp of oil (use the one used in frying the onions for that good fragrance), half of the yogurt, 1Tbsp tomato paste, raw pawpaw, lemon juice and a pinch of saffron. Combine and macerate it all into the meat. Marinate the meat overnight or for at least 6 hours.

The water should completely cover the meat, so add more if required. Cover the pressure cooker and cook on medium high for about 25 min until meat is tender.

Heat oil in a pressure cooker (the meat takes shorter time in a pressure rather than in a pot but you can use a pot if you do not have a pressure cooker, though it will take longer). Add in the whole spices. Once they start to splutter add in the fresh blended / grated tomatoes. Cook for about 2-3 min or until the oil starts to separate from the tomatoes. Add in the saffron and remaining tomato paste. Cool for a few min, then add in the mutton with its marinade. Mix it well and let it simmer for a few min before adding the hot water.

Once the meat is tender, take the remaining fried onions and scrunch it all up; add it to the gravy; followed by the remaining yogurt. Mix it all up then add in the fried potatoes. Let it simmer for a few min so the gravy can thicken. Turn off the heat and set aside.

PREPARATION

The Rice

Assembly

Wash and soak the rice for about half an hour. In a large enough pot, add in water ¾ way up the pot. Add in the oil, salt, whole spices and let the water come to a boil. Soak the saffron strands in some water and set it aside.

Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% done, par boiled. Remove it from the heat and strain out all the water using a colander. Set it aside.

Take a large enough pot. Place half the rice into it and spread it out evenly. Take the meat gravy and layer it on top of the rice. Spread out the meat and potato pieces all around such that they are evenly spread out. Top it with the remainder of the rice.

Sprinkle on the saffron soaked in water over the rice and 2Tbsp of the onion fried oil. Mix up the rice on the top a little bit to get that colour of the saffron. Cover the pot and let it simmer on low for about 15min to let the flavors infuse. Turn off the heat. DONE!

TIP: You can give it a smokey flavor by heating a charcoal and placing it in a steel bowl. Pour over

some ghee or oil and place the bowl in the center of the pot and cover it. The smoke will infuse into the food and give it a bbq feel. It can be served with a side of kachumbar (salad) and /or hot chilli chutney

Photo Credit: so.city

FITNESS DECK eat me NOT! Photo Credit: stephpiruns.com

1. Beans Save that burrito for your commute home from the gym. Although beans are a protein-packed food with lots of health benefits, they are also loaded with fiber—which is a good thing in general, but can cause digestive distress when you're breaking a sweat. A single cup of beans has 16 grams of fiber, which includes the indigestible carbohydrates. Eating them and other high-fiber foods can cause bloating and gas if eaten right before a workout. And what if beans are the only thing in your fridge and you don't have time to pick up another snack before your workout? It is recommended you stick to just two tablespoons, and leave at least a half hour between your snack and your workout. 2. Dairy On paper, milk and yogurt sound like perfect pre-workout fuel sources—but there's a catch. You’ll get your protein, your carbs and fat, all of which are required by the body during a workout to some extent. However, tons of people have trouble digesting milk, which can be a major problem before exercise. With that in mind, a coffee may not be your best option before boot camp, unless you want to risk an upset stomach, diarrhea, gas, or bloating. There are some people who can tolerate milk pretty well, but it’s best to skip it if you are not one of them. Milk can be a great food choice, but it really depends on the individual. When in doubt, it’s better to opt for a non-dairy yogurt instead. 3. Carbonated Drinks When it comes to hydrating before a workout, flat water is always your best bet. Drinking carbonated beverages of any kind can cause gas and bloating while working out. To keep your stomach free of air (and prevent your burpees from feeling even more excruciating), add a kick of flavor to your water with cucumber or strawberry slices. This is the best option to staying hydrated.

Article Credit: Sarah Sarway https://www.wellandgood.com

Avocado lowers cholesterol Of all the drug-free ways to lower your cholesterol, eating avocados is probably the most delicious. Avocados are rich in plant sterols, compounds that were shown to lower cholesterol by blocking its absorption into the bloodstream. They’re also packed with vitamins and minerals, including vitamin E, magnesium, vitamin C, folate, and zinc. One of the other health benefits of avocado is that they provide more potassium than bananas! Avocado reduces risk of heart disease Some of the most effective ways to reduce your risk of heart disease are simpler than you’d think. Studies have shown that substituting saturated fat with unsaturated fat—one of the best-known avocado benefits—can reduce heart disease risk better than merely lowering overall fat intake. Thus, a diet which is high in monounsaturated fat, was effective at preventing metabolic syndrome, a group of risk factors that increase the likelihood of heart problems like stroke or coronary artery disease. Avocado keeps blood sugar steady Add avocado to your sandwich—in addition to making it more delicious, you’ll reap the many health benefits of avocado, one of which is keeping your blood sugar levels in check. Its fat (a whopping 25 to 30 grams per avocado) slows digestion, making it easier on your blood sugar, and its soluble fiber also helps stabilize blood sugar levels to help fight insulin resistance. Since fat has no impact on blood sugar, avocados are great additions to your diet if you eat them in moderation. Avocado improves digestive health Not only does the fiber in avocados stabilize blood sugar, one of the health benefits of avocado is that it improves digestive health. Fiber helps shift the balance of bacteria in the gut, increasing healthy bacteria while decreasing the unhealthy bacteria that can be the root of some digestive disorders. Avocado fat also nourishes the gut’s lining, which decreases the chance of constipation and symptoms of irritable bowel syndrome (IBS). Article Credit: Alyssa Jung https://www.thehealthy.com

Photo Credit: rd.com

FOOD & VEGY CORNER from the diary of an Avocado-logist

Kheema Samosas Ingredients - THE WRAP 2 Cups all-purpose flour (plus extra to be used on layering) 1tsp Salt Water as needed (ice cold) ¼ Cup oil (to be used on layering) A pastry brush

Ingredients - THE SAMOSA FILLING 500 Grams mince meat (Kheema) 1 1/2tsp Grated garlic and ginger 3-4 Onions diced 1TBsp Dhana jeera (combination of cumin and coriander powder) 1 tsp Turmeric powder 1 tsp Black pepper powder 1 tsp Gharam masala 1 Bunch of fresh coriander leaves chopped Salt to taste Juice of 1 lemon 2-3 Green chillies chopped

Cook Time: 60 Minutes Prep Time: 20 Minutes Serves: 4-5 Pax

Photo Credit: www.cityspidey.com

Photo Credit: tandoorindiankitchen.com

PREPARATION The Wrap

Mix the flour and salt. Add in water little at a time and knead the dough to form a hard/ firm dough. Do not put oil in this dough. Try to knead it as much as possible, but make sure it is a harder dough compared to the soft one you would need to make buns or bread. Leave the dough covered for about 15min to rest. Then divide it into 8 equal balls.

Heat your flat bottom pan on low flame. Place the rolled out pile onto the pan. Keep turning and moving it around to avoid over cooking. Then flip it over on the other side.

Repeat the second batch of dough balls remaining the same way.

Proceed to make 2 batches. That means group 4 balls together. Using either one batch, roll all the 4 balls into 4 inch circles. On the first circle, dip a pastry brush in oil and apply generously onto the layer then sprinkle flour on top. Place the second circle on top and repeat the process until all layers are piled on top making sure the last circle is just placed on top but not oiled. Dust your work surface and roll the pile to a bigger size about 15 inched in diameter. Make sure to roll it our evenly to avoid having one section thinner than the rest.

Once you find the topmost layers slightly done with tiny bubbles and very light brown patches, peel them out gently and carefully, then lay them aside on a soft cloth and keep them covered. Continue heating the pile and keep peeling off the layers one by one until all the wraps are done and separated from the pile. Divide each wrap into three sections each and use for wrapping your samosas.

Photo Credit: Fauzia's Kitchen

The Art of Folding The Samosa

PREPARATION

The Filling

Assembly

Rinse the mince-meat and drain it. Add it to a pan along with the garlic ginger paste, salt, black pepper, rest of the spices (except gharam masala). Cook the mince on medium heat, stirring constantly to avoid any lumps. If lumps form, use your mwiko and break it up. Ensure the mince is fine like sand and not lumpy. Dry cook it completely until all the water in the pan evaporates. Then turn off the heat and now add in the gharam masala.

2 Once cooled, add in the onions, coriander leaves, lemon juice and chopped green chilies. Adding chilies at the end allows you to remove the non-spicy mixture for children or those who prefer none. Mix well and adjust the salt to your preference.

To make the “glue” that will be used to stick the wraps shut, take a few TBsp of all purpose flour and add 1 Tbsp at a time of water and mix. The mixture should not be too runny or too thick, just in-between. Take one wrap and form a triangle shape and fill 2 TBsp or more of the filling inside. Then, seal it with the flour glue paste.

Once the wraps are filled and folded frying using oil heated in a wok on medium high. Once the oil is hot enough, lower the heat and add in the samosas. Be careful not to overcrowd, a few pieces at a time. Fry on one side for about 4-5min the flip and fry the other side. Remove them once they are golden brown on both sides and place them on a paper towel to drain. DONE!

TIP: Serve with choice of dip, ketchup, sauce or mint / tamarind chutney. You can also serve with lemon slices which can be used to add a tangy flavour.

Photo Credit: pinterest

Photo Credit: dustyshideaway.com

FOOD HISTORY anatomy of the Burger The hamburger is one of the world’s most popular foods, with nearly 50 billion served up annually across the globe. Although the humble beefpatty-on-a-bun is technically not much more than 100 years old, it's part of a far greater lineage, linking businessmen, World War II soldiers, political refugees, medieval traders and Neolithic farmers. The groundwork for the ground-beef sandwich was laid with the domestication of cattle

(in Mesopotamia around 10,000 years ago), and with the growth of Hamburg, Germany, as an independent trading city in the 12th century, where beef delicacies were popular. Jumping ahead to 1848, when political revolutions took place, Hamburg which was known as an exporter of high-quality beef, began restaurants offering a “Hamburg-style” chopped steak. The hamburger seems to have made its jump from plate to bun in the last decades of the 19th century, though the site of this transformation is highly contested. Lunch wagons, fair stands and roadside restaurants have all been put forward as possible sites of the hamburger’s birth. Whatever its genesis, the burger-on-a-bun found its first wide audience at the 1904 St. Louis World’s Fair. Two years later, though, disaster struck in the form of a detailed unsavory side of the meatpacking industry. Industrial ground beef was easy to adulterate with fillers, preservatives and meat scraps, and the hamburger became a prime suspect. Soon the inspiration for national hamburger chains began to boom in the years after World War II: McDonald’s and In-N-Out Burger (both founded in 1948), Burger King (1954) and Wendy’s (1969). Led by McDonald’s the hamburger franchised fast food—soon spread like wildfire globally.

Article Credit: Nate Barksdale https://www.history.com

If you live in Kenya, mostly Nairobi I’m sure you have come across Mutura and if you are not, Mutura (African Sausage) is stuffed cow’s intestines, roasted over a grill and enjoyed with Kachumbari (Tomato, onion, and Chili salad).

Photo Credit: thebullboar.com

KENYAN DELIGHTS the African Sausage

I don’t think there is any Kenyan, maybe there is, who has never eaten Mutura. There have been many theories surrounding Mutura that you would think that it would stop people from indulging in this piece of finger food. But no, Mutura places will never be few in fact they keep increasing that if they were fully fledged Restaurants they would have many loyal customers. Mutura is normally devoured while standing since it is finger food, it is not a kind of food that you sit in luxury and take your time with it. It is so Kenyan that you either love it or hate it. Kenyans love Mutura and so much so because it is cheap and requires little utensils to use. The best part about Mutura is that it knows no social class, anyone can afford it and it’s usually a healthy option to those fast food that we stuff our stomach with. There are basically three types of Mutura, I think, one is stuffed with minced meat, another stuffed with Matumbo (gizzards) and the last stuffed with Dried blood all roasted to perfection. If you have never tasted it, you are missing a very important element of being Kenyan. It is delicious and addictive.

Article Credit: Mulunga https://nairobimussings.wordpress.com

SPONSORED CONTENT

If you would like your advert to feature in Utamu's next issue, please reach out to us on +254710303371. We would love to have you onboard!

Gulab Jamun Ingredients - THE SUGAR SYRUP 2 Cups of sugar 2 Cups of water A pinch of saffron ¼ tsp of cardamom powder

Ingredients - THE GULAB JAMUN 2 Palm sized mawa, khoya or curd 1 Cup full fat milk powder 1 Egg lightly beaten 1 tsp Semolina 2 Tbsp All-purpose flour 1 tsp Baking powder Oil as required

Cook Time: 30 Minutes Prep Time: 10 Minutes Serves: 4-5 Pax

Photo Credit: wallpapercave.com

Photo Credit: www.yummly.com

PREPARATION

The Gulab Jamun

If using mawa, grate it and add it to a bowl. Add the rest of the ingredients making sure to add the egg in last when about to knead. If using milk powder, place it in a bowl, add in the semolina, flour, baking powder and mix well. Add in the egg, mix gently to form a soft dough. Form small balls out of the dough about 1.5 – 2inches in diameter depending on the size you prefer. They will swell up when frying, so keep that in mind. This mixture should make about 16 balls.

Start turning them around to cook evenly as they expand in the oil. Once they have doubled in size and evenly colored golden brown, use a slotted spoon and remove them. They are now ready to place in the sugar syrup.

2 If the dough feels sticky, touch some oil to your fingertips and roll the balls out. If the dough is dry add in some drops of milk and knead it to roll out smooth balls. Ensure there are no cracks showing on the balls. Fry them immediately to avoid them drying out. Heat oil in your pan or wok on medium. Once oil is ready, add the gulab jamuns one at a time. Avoid overcrowding, so a few pieces at a time. Lower the heat, if the oil is too hot, they shall brown on the outside too quickly and remain raw on the inside.

PREPARATION

The Syrup

Add the sugar and water to a pot, heat it on medium until it comes to a boil.

Remember, the sugar syrup should not be boiling hot, it should be kept on very low heat so that it’s JUST slightly warm. Add in the Gulab Jamun allowing them to soak up the syrup. They will expand in size once the syrup sips in. DONE!

Add in the saffron and cardamom powder, lower the heat and simmer for about 3-5min until it slightly thickens. Turn off the heat and let it cool. This mixture might be extra so you can store the remainder to be used for another batch.

TIP: If you want the fried gulab jamuns softer, boil them on very low heat for about 5 minutes whilst covered. Then switch off the heat and serve.

Photo Credit: c;assic masala hut

Photo Credit: www.healthline.com

KITCHEN & GARDENING the Coriander effect If there’s one herb that causes the most heartache among new gardeners it’s coriander. Such a potently delicious herb to eat but, boy, is it a fickle thing to grow if you don’t have the inside info. Coriander is one of the most loved and eaten herbs at our home – perfect for adding an exotic touch to even the blandest of meals. Both the leaves and seeds can be used in many dishes, and as a bonus the flowers attract beneficial insects, too. Where to grow Grow coriander close to your kitchen in pots with your other herbs that require regular picking or, like we do, at the edge of your garden bed for easy access. Full sun will give you the quickest growth for soft herbs like these, but a half day of sun will also suffice. Remember, though, when it’s planted in full sun, it will be much thirstier. If there’s one herb that causes the most heartache among new gardeners it’s coriander. Such a potently delicious herb to eat but, boy, is it a fickle thing to grow if you don’t have the inside info. How to maintain Prep your soil and give your coriander a watering can’s worth of juice once a fortnight. Keep up the watering, as a heat-stressed plant will bolt to seed much sooner. At home, a few plants should give you enough leaf if you’re using it weekly. Succession planting of seeds every few weeks in spring will give you short-lived plants but are still worth having. How to harvest For the leaf, cut the outside stems down low to the ground. Let at least one of your corianders go to flower for the pollinators and you’ll get seeds for replanting, too. These dry, brown seeds can then be harvested for sowing or cooking.

Article Credit: Byron Smith

Photo Credit: cnbc.com

KITCHEN EQUIPMENT the magic Pot First up – what is a multi-cooker? Well a multi cooker (also often referred to as an all in 1 cooker or a multipurpose cooker) is a kitchen appliance that can perform multiple cooking functions. A typical multi cooker can boil, simmer, bake, fry, grill, roast, stew, steam and brown. You’ll see that multicookers are usually labelled as 8 in 1 multi cooker or 5 in 1 cooker for example – which is referring to the number of cooking functions its capable of. A multi cooker looks a lot like a pressure cooker in that it has a large main base, a bowl that sits inside it and a lid that goes on top. Also like a pressure cooker, the front of the appliance has a number of buttons and dials which are used to select the appropriate cooking function. It’s simple to use as you just place the ingredients inside, choose the appropriate program and away you go, the appliance takes care of the rest. So, a multi cooker not only replaces a number of different kitchen appliances, but also makes cooking much easier by automating most of the cooking process. So, what are the functions of a multi cooker? Pressure Cook Just like a stand-alone pressure cooker, this function cooks meals super-fast. The pressure-cooking function works by trapping the steam from the boiling water inside the pot which in turn increases the pressure and forces the moisture into the food. Slow Cook Just a like a stand-alone slow cooker, this function cooks food super slowly. By cooking food slowly, particularly meat, it becomes much more tender and intensifies the flavor. Brown/Sauté Prior to using the pressure cooker or slow cooker function, usually the multicooker will need to brown the meat. If the multi cooker doesn’t come with this function you will need to do this separately on the stovetop, which kind of defeats the purpose of having an all in one cooker. Article Credit: Sharon Gourlay https://simplerandsmarter.com

Photo Credit: ninjakitchen.co.uk

KITCHEN EQUIPMENT the magic Pot (continued) Rice Cooking Just like a stand-alone rice cooker, this function cooks rice to absolute perfection. The only problem with the rice cooking function is often you’re using the multicooker to make the dish the rice is going to accompany – so consider whether this function is necessary or whether you will still need an individual rice cooker.

Steaming Steaming is a great way to lock in the nutrients in the food you’re cooking, plus steaming means you don’t need to use oils. A steaming function is great for healthy cooking. You’ll definitely want a multi cooker that at least comes with the above functions. However, when you’re looking for the best all in one cooker, you’ll see that there is a stack of other functions that multicookers can come with. Other functions you may like to consider include baking, air frying, a yoghurt maker, soup maker, porridge maker and the function to simply keep meals warm. The more functions that your multi cooker comes with, the more useful and versatile it will be in the kitchen. Multi Cooker vs Slow Cooker vs Pressure Cooker When it comes to purchasing a multi cooker, many people ask why a multi cooker vs slow cooker or multi cooker vs pressure cooker. Well a slow cooker is only capable of cooking food slowly and a pressure cooker is just capable of cooking food quickly. Why purchase an appliance that is just capable of one function when you can have one capable of many functions?

Article Credit: Sharon Gourlay https://simplerandsmarter.com

SPONSORED CONTENT

Having trouble designing your advert? Please reach out to us on +254710303371. We will be happy to guide you!

Swiss Roll

Cook Time: 60 Minutes

Ingredients - THE SWISS ROLL

Prep Time: 15 Minutes

4 Large eggs separated Yields: 10-12 Slices 2/3 Cup (135gms) granulates sugar divided 1 TBsp Strong brewed coffee/ 1 tsp espresso powder ¼ Cup (60gms) unsalted butter melted 1 tsp Vanilla Essence ½ Cup (63gms) All-purpose Flour 3 TBsp Unsweetened cocoa powder plus (2 Tbsp for rolling) 1 tsp Baking powder ¼ tsp Salt

Ingredients - VANILLA WHIPPED CREAM 1 Cup (240ml) heavy whipping cream 2 Tbsp (26gms) powdered sugar 1 tsp Vanilla Essence

Ingredients - CHOCOLATE GANACHE TOPPING ½ Cup (120 ml)heavy whipping cream 113 Grams semi-sweet chocolate chip

Photo Credit: istock photo

Photo Credit: sunsplash.com

PREPARATION

The Cake

Pre-heat the oven to 180c. Grease and line a 12*17-inch baking pan with parchment paper. Using a hand mixer or stand mix fitted with whisk attachment, beat the eggs whites until frothy in a medium bowl, then add in 1/3 cup of the granulated sugar and beat on high until stiff peaks form. Set aside. Note: ensure there are no yolk residue in the whites or any grease on the bowl of whisk attachment as the whites will not form stiff peaks. To prevent grease, wipe down the bowl and whisk attachment with vinegar.

3 Pour the batter into the prepared pan and spread it evenly. Jiggle the pan over the counter abit to smoothen the top. Bake in the pre-heated oven for about 10min or until tooth pick inserted comes out clean. DO NOT over-bake.

2 In another bowl, beat the egg yolks with the remaining sugar and vanilla until pale and creamy, about 2min. Into a large bowl, sift the flour, cocoa powder, baking powder and salt. Pour the melted butter, coffee and egg yolk mixture into the dry ingredients and beat on medium speed until incorporated. Using a rubber spatula or wooden spoon fold in the egg whites until incorporated. Be sure to avoid over mixing as it will deflate the whites. Batter should be very light and airy.

PREPARATION

The Roll Log

As the cake is baking prepare the surface you shall roll the cake on. Place a clean kitchen towel over the counter (my personal preference) or you could use a parchment paper larger than the cake. Using a sieve dust coco powder over the kitchen towel/ parchment paper.

Once the cake is out of the oven, run a knife along the edges of the pan to loosen it and immediately invert it over the kitchen towel/ parchment. Peel off the parchment stuck to the bottom of the cake. Using the kitchen towel/ parchment, start rolling the cake tightly from the narrow end inwards to form the swirl. Leave it to cool the way it is, completely rolled up in the kitchen towel/ parchment.

The Whipped Cream

Using a hand held mixer or stand mixer fitted with whisk attachment, whip the heavy cream with powdered sugar and vanilla to stiff peaks about 2-3 min. To assemble gently unroll the cake and spread the whipped cream evenly, leaving about ½ inch border all around the cake. Slowly roll the cake back up with the kitchen towel/ parchment.

The Ganache

Place the chocolate chips in a bowl. Heat the heavy cream in a small saucepan on medium heat, until it begins to simmer. (DO NOT let it come to a boil). Pour the cream over the chocolate and let it sit for 2-3min. Gently stir the chocolate with the cream until combined and chocolate has melted to a smooth consistency. Place the cake roll on a wire rack and ensure there is a plate underneath it to collect any drips. Slowly pour the ganache topping over it and allow excess to drip over. You can use a spoon to evenly spread the ganache. Refrigerate it for atleat 30min before slicing and serving it. Cover any leftover cake and store in the fridge for upto 3days. DONE!

Photo Credit: pinterest

SPICE SHACK the Queen of spices Photo Credit: www.amazon.in

Cardamom is one of the most valued spices in the world with an intense aromatic flavour used to bring out the best in both savory and sweet dishes. Its eloquence, culinary magic and healing powers have earned it the title “Queen of Spices”. Cardamom’s rich aroma, flavor, and versatile use are the reasons behind its popularity. Cardamom pods can be stored as it is to retain the aroma, flavor, and freshness of the spice. It can be used in a variety of ways. Cardamom powder is used widely as a flavoring agent in cookies, desserts, and beverages. As the volatile essential oils in cardamom can be lost once ground into a powder, it is recommended to use freshly ground cardamom powder when needed. It can be prepared by breaking open the cardamom pods and crushing the seeds in a mortar and pestle. Add black cardamom as whole in your rice, curries, and other savory preparations. Cardamom tea is a popular beverage in Eastern culture. Add green cardamom seeds to your tea preparations when the water is boiling to let the essential oils steep in the water. You can also chew cardamom seeds.

Strengthens & Stimulates Digestion Cardamom has cumulative properties that can aid in the digestion process. It may treat colic and stomach cramping and reduce flatulence and bloating. Plus, it increases the flow of bile, which is essential to the digestion of fats. The gastro protective effects of cardamom make it a master solution for a host of digestive problems, such as constipation, dysentery, acidity, indigestion, and different types of stomach infections. To relieve your digestive ailments, you can consume the seeds plain, sprinkle cardamom powder in your rice or curries, or go for a healthy cup of cardamom tea. As cardamom seeds have a pungent, sweet flavor, it is relished by almost everyone, including children. Improves Appetite Cardamom works as a warm digestive tonic that can help you deal with indigestion, flatulence, and acidity, which can reduce your appetite. Plus, it stimulates the secretion of digestive juices, which in turn improves your appetite. Add a little bit of powdered cardamom to your soup or chew some of its seeds to reactivate your appetite. Article Credit: The Health Digest

Would you believe that more than 300 million sandwiches are eaten a day? That’s right, every day we consume about as many sandwiches as we have people to eat them. And why not? The sandwich might be the perfect food: portable, open to any interpretation and as simple or as elaborate as the mood permits. The sandwich has a long history. The sandwich as we know it was popularized in England in 1762 by

Photo Credit: www.thevintagenews.com

TRIBUTE the earl of Sandwich

John Montagu, the 4th Earl of Sandwich. Legend has it, and most food historians agree, that Montagu had a substantial gambling problem that led him to spend hours on end at the card table. During a particularly long binge, he asked the house cook to bring him something he could eat without getting up from his seat, and the sandwich was born. Montagu enjoyed his meat and bread so much that he ate it constantly, and as the concoction grew popular in London society circles it also took on the Earl’s name. Of course, John Montagu (or rather, his nameless cook) was hardly the first person to think of putting fillings between slices of bread. In fact, we know exactly where Montagu first got the idea for his creation. Montagu traveled abroad to the Mediterranean, where Turkish and Greek mezze platters were served. Dips, cheeses, and meats were all “sandwiched” between and on layers of bread. In all likelihood Montagu took inspiration from these when he sat at that card table. Montagu’s creation took off immediately. Just a few months later, a man named Edward Gibbon mentioned the sandwich by name in a diary entry, writing that he’d seen “twenty or thirty of the first men of the kingdom” in a restaurant eating them. By the Revolutionary War, the sandwich was well established in England well on its way to become popular across the world.

Article Credit: Stephanie Butler https://www.history.com/