Cooking Afternoon With 50Young.

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…..

Brinjal and Cauliflower Pilaf

My blog is all about coming back to read how I cooked the other day.

Because each time I cook rice pilaf, it tastes different. Not that it tastes better or worse, its just different. People who enjoy my rice pilaf remember the taste for a long time and many will ask me to make it again. But, till then I have forgotten the recipe. How will I remember the recipe if it was made on impulse? Each time, the ingredients are different, quantity is different and also the spices.

So this time, I decided to write down step by step, to jot down what I did at that moment because I follow no recipe, I always cook with my instinct, keeping in mind the person for whom I am cooking. (know that if my mood is good and I love cooking for you then you will surely like it).

I cooked for my friends who came visiting me and they had loved it. Not sure if I will be able to replicate it if they ask me to cook for them again but I can come back to check what I did at that moment.

Checked my fridge, there were brinjals, cauliflower, potatoes, tomatoes, perfect ingredients for my rice pilaf.

Follow my recipe….

Chop three brinjals, slit the flesh, salt them and keep them aside.

Chop and keep aside 2 large potatoes, 3 large tomatoes and half cauliflower too.

Chop three onions length wise and keep on slow fire to caramelise them to light brown.

Keep stirring them from time to times till you achieve the light brown colour. Transfer into a bowl and keep it aside.

Pound 6cloves of garlic, half ginger and 3 green chilies.

Need to pick 4cloves, 4cardamoms, 4bay leaves, 1 inch cinnamons, 2 star aniseeds

Take a large flat bottom pan, add 2tbsp of oil and roast the dry garam masala

Wash and drain off the salty water from brinjals and add to the fried garam masala. Stir to mix.

Add cauliflower, tomatoes, salt, lemon leaves, cover and cook it on slow fire for ten minutes.

Remove brinjals and cauliflower in another container

Add 2 cups washed rice to the remaining ingredients in the pot and mix it well till it begins to stick to the base of the pan.

Add 2 cups water, cover and let it cook for ten minutes.

When the rice is half done, transfer back the fried onions, cooked brinjals and cauliflower into the pan. Cover and keep it on slow fire till it is done.

Sprinkle coriander powder, lime juice, red chili powder and coriander leaves.

Serve with deep fried potatoes, carrot pickle  and  curds.

Ingredients that were used

3 medium size brinjals

3 large tomatoes

2 large potatoes

3 medium onions

half cauliflower

3 tbsp oil

6cloves garlic

half inch ginger

6 green chilies

4 cloves

4 cardamoms

4 bay leaves

2 star aniseeds

1 inch cinnamons

6 lime leaves

2 cups rice

1 tsp coriander powder

1tsp red chili powder

1 tsp lime juice

salt to taste

coriander leaves for garnishing

Product Launch - Cadbury Dairy Milk Marvellous Creation

Mondelēz International is a world leader in biscuits, chocolate, gum, candy and powdered beverages, with billion-dollar brands, such as Oreo, LU and Nabisco biscuits; Cadbury, Cadbury Dairy Milk and Milka chocolate; and Tridentgum.

Mondelēz International, Inc. (NASDAQ:MDLZ) is a global snacking powerhouse, creating delicious moments of joy in 165 countries. It is a new food and beverage company that was established in October 2012 when Kraft Foods was demerged from its US grocery business

So, when I got an invite to attend the launch of their new product at ITC Grand Central, I was curious to learn about it.

Due to heavy rains and bad traffic, I was late for the event but was in time to hear Mr Prashant Peres, Director-Marketing, Mondelez India, speak about their objective of bringing fun and excitement into the way Indians enjoy their favourite chocolates, both in urban and in rural sector of India.

The launch was of Cadbury Dairy Milk Marvellous Creations, available in two flavours, Jelly Popping Candy and Cookie Nut Crunch.

I got to try a small piece of chocolate infused with jelly beanies, gems and popping candy and it kinda exploded into the mouth with every delicious bite. I am sure children will enjoy these chocolates more than anything else.

Cadbury Dairy Milk Marvellous Creations is different, in the sense that it is  quirky looking block and curiously shaped pieces of varying sizes made specifically for sharing, this is the first time in India that it is introduced like this.

PS: This is a sponsored post.