50young is the group of people above the age of 50 years. Initiated by Anita
Gurnani, Anand Gurnani and Kamal Raheja, the group has grown within one year to
more than thousand members, all from different sect of society, all with common
goal- to enjoy the life to its fullest as they pass through rocky path of
seniority. Many of its members are talented lot, who meet regularly and inspire
each other with their success stories. Their focus topics include beauty,
fashion, art, culture, money, finance, health, wellness, technology, travel,
etc, Workshops and forum are held regularly, you may see them in groups,
enjoying a walk down the sea shore, savouring street food by the beach, or
encouraging each other in some or the other workshop.
The
most popular workshop that they enjoy the most is indoor creative activities
like dancing,cooking, gift wrapping, decoupage, pottery, etc. Last week I had
the privilege to attend their cooking workshop ‘Dessert
in the Jar’ by Rashmi Ahuja and ‘low
Calorie Buggers’ by Sheela Sagar.
Sheela
Sagar and Rashmi Ahuja are sisters who have passion for cooking. Sheela Sagar
is the costume designer by proffession having won the ITA awards 2008 for best
costume for ‘Jai Shri Krishna’ and ITA awards 2007 for best costume for ‘Dharti
Ka Veer Yodha Pritviraj Chauvan’. “I
wanted to teach cooking when I was young but life took over and my interest was
kept on back burner” says Sheela.
Now
at the most relaxed age of 50 plus, Sheela and her sister Rashmi have joined
hands in pursuing their culinary passion and have started their cooking
workshops for 50 young group. Mrs Anita Gurnani is the most gracious hostess,
who allows the use of her private home in Bandra to full-house, jam-packed
cooking workshops.
Rashmi
Ahuja demonstrated the preparation of Eggless
Tiramasu in a jar. Eggless blueberry mousse in a jar and Eggless Pineapple
cheese cake in a jar
Sharing
the recipe of the dessert with kind permission from Rashmi Ahuja
Eggless Pineapple Cheese Cake In a Jar
Ingredients
8-10
digestive biscuits (powdered)
2tsp
melted butter
50
grms hung yogurd
50gms
condensed milk
50gms
cream cheese
50gms
whipped cream
few
drops of lemon yellow color
few
drops of pinapple essence
1cup
chopped pinapples (tin)
1packet
pinapple jelly
Mint
leaves for decorations
Method
Set
jelly as instructed
Crush
biscuits. Add melted butter, put this mixture at the base of the jar. Press
lightly and keep in fridge for 5 minutes
In
a bowl, blend together yogurd, condensed milk and cream cheese to a smooth
texture. Fold in whipped cream. Keep in fridge for 10 minutes. Remove and put this
cream mixture in the piping bag
Assembel
the dessert in the jar. On the top of the biscuit mixture, put layer of
pinapple pieces. Pipe out the cream mixture. Decorate with jelly and mint
leaves.
Sheela
Sagar demonstrated the preparation of ‘low calorie Veggie
burger’ and ‘Cole Slaw Salad’.
Sharing
the recipe of Salad with kind permission from Sheela Sagar.
Cole Slaw Salad
Ingredients
2tbsp
hung curd
2tbsp
eggles diet mayonaise
1cup
grated carrot
1cup
shredded cabbage
4-5
finely chopped salad leaves
½
tsp black pepper
pinch
of salt
Method
Mix
all the above ingredients.
The
workshop was a great success. Besides learning a new skill, there is
interaction between members over tea and the food.
And
then the tasting of the food. For just Rs200, it was quite a feast!!
A
perfect afternoon full of smiles…..
