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 Food for charity
A brief bio
 Chandri
Bhatt, principal of Chennai Culinary Institute, did her B.Sc. chemistry in St.Agnus College. After doing her postgraduation, she worked in St Agnus College as a chemistry professor. Breaking all orthodox barriers, she pursued her interest in cooking. She is now running a successful show in the Chennai Culinary Institute and writes for the food review column in 'The Economic Times'. She also contributes articles to Sify website.
Chennai Culinary Institute
Chandri Bhatt
takes classes at the Chennai Culinary Institute where each course is made into a capsule so that it is easier for housewives, working women and students to attend. Each capsule has different timings and different courses. Some of her special courses are Mexican, Continental, baking, low-cal recipes, Thai, etc. These courses are very affordable and range from Rs 1,500 - Rs 2,000.
A joint venture for charity
Chennai Culinary Institute, Corporation of Chennai and Rotary Club of Chennai
East is into a joint venture to open a non-profit bakery for charity. They offer free training in bakery courses for school dropouts. Once they complete the course, they are given placements. An amount of Rs 1,000 is taken as a deposit so that the children may not drop out from the course. It is refunded once they complete the course. The products made by these children are sold and the proceeds go towards the running of the bakery, says Chandri. The training has already begun and the products manufactured by these children are exquisite. The bakery is yet to be inaugurated and the name is yet to be revealed. The fees, which are charged for various cookery courses, conducted by
Chandri Bhatt in Chennai Culinary Institute goes into this bakery. Corporation of Chennai has provided the place for the bakery and training. Rotary Club provides financial assistance.
Low-cal recipes
Chandri Bhatt
says that nowadays society has become very health and diet conscious. But figure conscious people, especially girls, tend to think dieting is starvation. Many people think they can eat in excess any food, which is low in calories, and not gain weight. This is a wrong concept, says the culinary expert. The key to proper health is healthy cooking eaten in moderation. Check out some of Chandri's low-cal recipies from her healthy cooking classes.
Guidelines:
I. Avoid saturated fats. (Butter, cheese, full cream milk, cream)
2. Use polyunsaturated and mono unsaturated fat in small quantities.
3. Include skimmed milk and curds and paneer made from skimmed milk in your diet.
4.Include oats, soya products and plenty of fruits and vegetables.
5. Avoid aerated soft drinks and sweetened fruit juices. Drink unsweetened fruit juices, tender coconut water and salt lassi instead.
6.Avoid or limit the sugar intake.
7. Include moderate amounts of complex carbohydrates like red rice, wheat, dals and legumes in
your diet.
8. Avoid red meat and include fish and white meat (chicken breast)
9. Grill and bake instead of deep-frying.
10. Avoid refined carbohydrates, which have high GI and include fibre rich ingredients
Drinks:
Breakfast in a glass
Serves -1
Skimmed milk curds 1 cup
Chopped dates ¼ chopped
Banana ½ chopped
Orange juice ½ cup
Crushed ice ½ cup
Corn flakes 2 tbsp.
Combine dates and orange juice and blend for a few seconds. Add ice, banana. Blend till just mixed. Serve topped with corn flakes.
Soup:
Manchow Soup
Oil. 1 tsp
Minced garlic 2 tsp
Mushrooms ½ cup, chopped
Cabbage 1 cup, shredded
Spring onions ½ cup
Soya sauce 2 tsp
Carrots 4 chopped
Beans 1 cup
Barley powder 3 Tbsp
Salt & pepper to taste
MSG ¼ tsp, optional
Prepare the stock several hours or a day ahead: Take 6 cups of water, add one carrot, a few leaves of celery, a slice of ginger and one chopped onion. Add 1 tsp salt and ½ tsp peppercorns. Simmer till the vegetables are cooked. Cool the stock.. Discard the fat and use the stock. Heat oil in a non-stick pan, fry the garlic till fragrant. Add mushrooms, cabbage, carrots, beans and spring onion. Sprinkle a little salt. (This will release the moisture from the vegetables and help to cook them in their own juices without the need for more oil.) Sauté till the-vegetables are tender. Add soya sauce and the stock. Bring to a boil. Add barley powder mixed to a paste with some water or stock. Simmer for a couple of minutes. Taste and correct the seasoning. Add MSG if using. Serve hot.
Salad:
My favourite salad dinner:
Serves 3-4
Lettuce 3 bunches
Parsley A few sprigs
Celery 2-3 stalks, chopped
Red cabbage 1 cup, shredded
White cabbage 1 cup, shredded
Tomatoes 3-4 de-seeded and cut into strips
Cooked corn 1 cup
Cucumber 2 cup, cut into cubes
Green capsicum 1 big, cut into strips
Red capsicum 1 big, cut into strips
Paneer (low fat) 200 gm, cut into cubes
Apple 2 cut into cubes
Pear 1 cut into cubes
Raisins 2 tbsp
Roasted peanuts 2 tbsp
Low GI pasta 1 cup
Dressing
Olive oil 1 tbsp
Lime juice 2 tbsp
Salt and freshly ground black pepper, mustard powder.
Honey 1 tbsp
Wash lettuce, shake away excess water, wrap in cloth and place in the fridge. Do the same with parsley. Add some salt to cucumber, drain after 15-20 minutes. Cook pasta and drain. Combine all the ingredients and place in the fridge. Just before serving, toss in shredded lettuce, chopped parsley and the dressing.
Staples:
Khameeri Roti
This roti is well worth trying as it is soft and totally fat free. It remains soft even on cooling. The basic dough can be adapted for a variety or rotis as in the following recipes.
Wheat flour 2 cups
Maida I cup
Salt I tsp
Soda ½ tsp
Curds ½ cup
Sugar 1 tsp
Fresh or dry yeast I tsp
Warm water as needed
Mix together the wheat flour, maida, salt and soda. Dissolve sugar in the curds. Mix in the yeast and keep it covered till frothy. (About 10-15 minutes) .Add this solution to the dry mixture. Add enough warm water and knead into very soft, smooth and elastic dough. Keep covered till it rises to double the volume. (About 1 hour.) (If not using the dough immediately, knead it again and keep covered in a plastic bag in the refrigerator up to about 6 hours. Thaw and use when required.) Knead the dough lightly and divide it into lime-size balls. Roll out into very thin rounds. (They will rise and thicken while cooking). Cook on a hot tawa on both sides till done. (Do not use oil or ghee) Serve hot or wrap in a napkin and place in a thermal casserole to remain warm till serving.
Mint / methi / coriander / onion rotis
Prepare the Khameeri roti dough with the addition of 1 tsp chili powder and ½ tsp turmeric powder. After the dough has risen, add ½ cup chopped mint or methi or coriander leaves or chopped spring onion. Knead and make rotis as explained above.
Side dish:
Fat free channa with soya
Kabulichanna 250 gms
Tea leaves I tsp, tied in a thin cloth
Brown cardamom 4
Cinnamon 2 piece
Cloves 3
Salt To taste
Anar dhana 2 Tbsp
Cumin 2 tsp
Onions . 2, chopped
Ginger 2.5 cm, chopped
Garlic 1 Tbsp, chopped
Tomatoes 4, chopped
Turmeric powder 1/2 tsp
Chilli powder I tsp
Coriander powder I tsp
Kala namakh little, optional
Soak chana overnight in water. Drain and place in pressure cooker. Roast anaar dhana and cumin and powder together. Add all the ingredients to channa. Add enough water to cover. Wash and add soya chunks. Pressure cook for 15 minutes. Prepare ½ cup soya chunks as directed on the pack. Add to chana. Simmer for 5 minutes.
Desserts:
Apple phirni
Serves 8-10
Basmati rice 2 tbsp
Apples 2 cup, peeled and chopped
Low fat milk 1 litre
Raisins I tbsp
Cardamom powder ½ tsp
Sugar substitute to taste
Soak basmati rice in water for one hour. Drain and grind with some of the milk. Sprinkle apples with 2 tbsp of water and simmer till soft. Mash lightly and cool. Boil milk till it is reduced to ½ its volume. Add the rice paste and cook stirring for 2-3 minutes. Cool and mix in the apple and cardamom. Add sugar substitute to taste. Serve chilled. The sugar substitute may be reduced by adding 2 tbsp of' honey if the consumer is not diabetic.
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