Vlogger Halogen Oven Review

“It’s (Usha Halogen Oven) a very good product I’m satisfied with the overall product… I get a complete solution to cook Low Fat Precision Cooking suited for defrosting and barbecuing and is perfect for cooking all kinds of food.” –  Vidya Lakshmi , Food Vlogger.

About The Vlogger: Vidya Lakshmi from Bangalore, India focuses mainly on Traditional Indian and South Indian cuisine. She also reviews restaurant and products, both in English and in her native Tamil language. You can view her reviews on her YouTube Chhanel Vidyascooking.

The Art of Sandwich Making

Usha

There is a big difference between a sandwich that makes you say ‘meh’ and one that leaves you speechless. You’re much too busy devouring it to even think of adjectives to define it. But what’s that defining factor in a drool-worthy sandwich? We’ll fill you in on the secret – it’s all about how it’s made. Truly, it’s an art form, so here’s a quick crash course in the art of sandwich making.

2Rule #1: It’s All About the Bread

Plain old white sandwich bread has its place, but it’s not on a great sandwich. You need a good canvas on which to build your masterpiece. Artisan breads, rustic loafs, something with a little sustenance of its own. Think ciabatta, sourdough or a great multi-grain bread. A great rule of thumb is to only use bread that you would eat on its own. You can always try and toast the bread with a USHA toaster, to add flavour to your bread. Toasters that are equipped with four bread slots, will help you get it done in a jiffy.

Rule #2: The Filling Facts

We all have different tastes, so by all means, use ingredients you love. But might we make a few suggestions for upgrades? If you usually load up your sandwich with sliced deli lunch meat, why not try swapping it out for leftover chicken, steak, or any other meat you’ve cooked? Don’t rule out pork roast or meatloaf either – they can make an excellent sandwich filling! For the usual lettuce, try peppery arugula, watercress, or mixed greens.

Feel free to expand your horizons too. Play with other ingredients. Maybe, avocado to give your sandwich a bit of creaminess, or some sundried tomatoes for a rich flavor. Remember, it’s all about building layers of flavor that work together with each other. Try toasting the bread in a USHA Sandwich maker to add a crisp texture.

1Rule #3: Dress That Sandwich Up!

Mayonnaise is good. Yellow mustard? Fine. But you know what’s even better? Garlic mayo or dijonnaise. Creating a gourmet sauce for your sandwich is as easy as taking the usual suspects and adding a squeeze of lemon juice or a bit of minced garlic, whatever it is you like. The most important thing to remember is not to overdo it. Moderation is the key when it comes to dressing. Too much and you’ll end up with an overpowering, or worse yet, soggy sandwich. In case you like your cheese melted and sticky, use a Sandwich maker – this is specially recommended if you are using cheese slices.

Rule #4: Think of it as Sandwich Architecture

 Sure, anybody could slap some meat and veggies onto a slice of bread, but a little forethought can make all the difference. Just follow these steps of sandwich crafting:

  1. Untitled-1If you’ve purchased unsliced bread, cut your sandwich slices a little thicker than the usual pre-sliced stuff. If you’re using a sub or hoagie roll, be sure not to cut all the way through. Form a sort of cradle to hold your fillings by only cutting 2/3 of the way through the bread and tearing out a bit of the bread inside.
  2. If you’re using a creamy or oily sauce, lay that down next. It’ll form a barrier between the bread and the topping, making it less likely to get soggy.
  3. Cheese is the next step. This will help add some strength to your bread and hold the filling up better.
  4. Next, place the meat and top it off with any of the wet ingredients (i.e. tomatoes, greens, and other vegetables).
  5. Use a sandwich maker to add texture and to keep everything in place.

Voila! You’ve just created the perfect sandwich. Now stop reading and bite into the edible masterpiece!

Health, Wealth & Rasgullas!

A few years back a study conducted by Consumer Voice, a NGO supported by the ministry of Consumer Affairs, found Canned Rasgullas to be a Health Hazard. Times of India ran an article stating “If you think canned Rasgullas are a better option than khoya-based sweets this Diwali, think again.” (http://goo.gl/sieNZZ)Rasgulla

This Diwali keep your family healthy by making your own Rasgullas easily with the Usha Electronic Pressure Cooker (EPC), which is also engineered to preserve essential nutrients in your food. If you think this is going to be a hassle, think again, because the Usha EPC is efficient, fast and saves time leaving you with hours and hours to have fun and join in the festivities. The EPC’s electronically controlled precision cooking system and variable food cooking options will also allow you to cook various other festive dishes with ease. Talk about having your Rasgulla and eating it too!

Ingredients: (Servers 10 -12 persons) keep-calm-and-eat-rasgulla

  • 1 liter toned milk, 2 tbsp white vinegar
  • 2 tsp flour (Maida)
  • 2 pinches baking powder

Syrup

  • 1¼ cups sugar, 3 cups water

Method:

  1. Boil the milk. Add vinegar and immediately switch off the gas. Add 1 liter bottle of water to cool the chhena. Strain. Put tap water immediately. Spread the chhena on the kitchen cloth for about 5-10 minutes.
  2. Mash the chenna with the palm till smooth. Add maida and baking powder and mix very well.
  3. Put water and sugar in the Usha Electric Pressure Cooker. Set the knob at mark 3. Cook without covering. Wait till the syrup comes to boil.
  4. Make small balls of the chhena mix and put them in the sugar syrup and cover the lid. Pressure cook till knob turns to keep warm mode. Switch off the USHA EPC and wait for the pressure to drop by itself.
  5. Remove Rasagullas with the syrup from the cooker and transfer to a bowl and refrigerate. Serve chilled.

And get ready for healthy snacking!

Diet Hard Or Gone in 8 Minutes

Mary Kom at The HAB by USHA

Mary Kom at The HAB by USHA

Years and months of training are all put to test in just 8 minutes inside the boxing ring. The result of all your disciplined routines of exercises, practice bouts and diet plans either will see you through or rest you in peace with the knockout that you never see coming.

When it comes to Mary Kom, though she follows a regular and a much MC BWdisciplined diet and training routine, it was not so during her initial years. As a struggling boxer she was “fighting five years without any good diet. No supplement, no eggs. No breakfast. Just lunch and dinner, vegetable only and rice. Sometimes when the relative I am staying with in Imphal, when he gets salary, then we get meat. Once a month.”

mary_kom copyHowever as the medals kept coming things got better, both her diet plans and training regime improved. Gone were the days of protein-less life. Today, she survives on light snacks before her training, followed by a healthy breakfast. Lunch around 2 and Dinner before 9 pm. And in between, she drinks a lot of juices, ending her day with a glass of milk. Morning follows with a similar diet routine coupled with her training schedule, which consists of early morning runs, followed by punching and kicking the Punching bag for an hour. And o’ course bouts of practice fighting, follow.

While at The HAB by Usha Mary Kom claimed that this routine helped her to lose 2 kgs a day, after her pregnancy! Impossible though that may seem to us, we all can try and live healthy lives, even with our offices, meetings and daily chores. No, you won’t lose 2 kgs a day but healthy you will stay. The secret dietary plan that normal boxers follow, which you could too in order to stay in shape goes something like this: To begin with skip from 3 heavy meals a day to 6 small meals a day – smaller meals keep you energized and keep your metabolism high.

From: Expert Boxing

From: Expert Boxing

Workout on the above graph would translate into your daily official chores in place of rigorously punching bags or co-workers around the office! We highly recommend you refrain from the punching part.

If you do have a craving for fried food, which is natural – cook them using devices that use minimum amount of oil like the USHA Halogen Oven (click for recipes). For snacks sandwiches work best and USHA has some of the best Sandwich Toasters around, pick one up for your light in-between meals – they are pretty portable too.

Usha Halogen Oven and Sandwich Toaster

Usha Halogen Oven and Sandwich Toaster

And no diet as stated by Mary Kom, Dietitians and a zillion boxers is complete without fresh juices. The USHA Juicer Mixer Grinder can be your best friend here. And if you are looking for what juices to drink, we have a complete Juice Therapy course for you. Click Here.

Usha Juicer Mixer Grinder

Usha Juicer Mixer Grinder

For more USHA Kitchen Appliances Click Here

Aphrodisiacs: Desire & Food

ImageThe very word Aphrodisiac gently rolls between our tongues conjuring up seductive images from the classical pantheon of desire.Food perhaps was and is humanity’s first desire with Adam and Eve taking that forbidden bite. Who knew the apple could be such an aphrodisiac? Ever since then men and women have sought out other such tantalizing love potions. In this quest for love and passion Chefs and Alchemist have churned out a million recipes for lovemaking.

Throughout the history of civilizations aphrodisiacs have been sought out not only by Kings and Generals or Politicians and Shamans, but by everyday people who wanted to inject that little bit of excitement into their mundane lives.

The Aztecs considered the Avocado to be an aphrodisiac, while Oysters were known as the food of lust since antiquity. Indians still keep a glass of almond milk by the bridal bed and the 17th century British herbalist Nicholas Culpepper, wrote that asparagus “stirs up lust in man and woman.” In 19th century France, bridegrooms were served three asparagus courses during their prenuptial dinners. 

To learn the science behind Aphrodisiacs and why they have captured the popular imagination since the classical times watch the session on Food and Desire by Prabeen Singh at the Usha presents Mountain Echoes 2014. Her exciting discussion is followed by a cooking demonstration of a delicious Bhutanese aphrodisiac. “If aphrodisiacs be the food of love, play on” we say.

French Fries: Taste with Health

Usha Int FreisThere is nothing French about French Fries! To begin with they originate in Belgium and are simply called French Fries because they happen to be deeply fried. During the good old days everything deep fried was supposedly French fried! And therein lies the rub: the word ‘fried’ has a billion unhealthy connotations tied to it. Did you know that the name KFC, was officially adopted in 1991 from Kentucky Fried Chicken, as people got more health conscious? And no company wanted the word ‘fried’ anywhere near their finger licking dishes.

Digressions aside, let’s get back to our yummy French Fries. Let us admit it that no matter how many labels we put on French Fries, kids, you and me will continue to relish them, be it at home or at a fast food joint. The least you can do is, make these fries healthier without compromising on taste. But how do you cook French Fries without the unhealthy frying bit? Well, you do it with very little oil instead of the gazillion liters generally used to fry them. And that’s child’s play if you are using a Usha Halogen Oven, just follow these simple steps:

IngredientsImage

  1. 15-200 gms of Frozen French Fries
  2. Just 1 teaspoon of Oil!!

Equipment:

  • High Rack
  • Steaming Tray

Method:

  1.  In a mixing bowl add frozen French fries, and just a single teaspoon of oil and mix well.
  2. Next place the French fries on an oiled steaming tray
  3. Now place the steaming tray on the high rack
  4. Select speed up on Halogen Oven panel for 4 minutes at 230 degree C. You could add an extra minute to brown them further.

Wait with mouthwatering anticipation! Eat healthy without an ounce of guilt.

For Other Halogen Oven Recipes Click Here

Lemon and Dill Fish

lemon_dill_salmon

Lemon and Dill fish is amazing; it is one of those rare dishes which break the “better it taste, the worse it is for your health” rule. And it is really very simple to cook making it the perfect dish both for parties and stay at home dinners.


Ingredients:

  • Fish Fillet of Beckti or Sole 800gm
  • Fresh dill or dried dill powder 10gm
  • Lemon Juice 1oml
  • Grated lemon rind 10gm
  • Salt to taste
  • Eggs 2nos
  • Bread Crumbs (white) 125gm
  • Olive Oil (for frying) 600ml
  • Salt & pepper to taste

Method1_MarinateFish

  • In a flat dish marinate the fish filler with dill, lemon juice, grated lemon and salt and refrigerate.
  • In another shallow dish, beat the eggs.
  • Take out the fish fillet and dip fish into beaten eggs, then coat with bread crumb mixture
  • Heat oil in a pan on Usha Cookjoy Induction Cooker and fry the fish fillet to golden brown
  • Serve with tartar sauce, lemon wedge and vegetable salad.

5 Summer Must Haves

Indian Monsoons are legendary, doesn’t matter where you look: the streets, hills, Vedic literature or popular culture. However in between winter and the rains stands the monolithic summers. In recent years, (all thanks to global warming) it has taken on an even more horrific proportion. Hence, here we present you with 5 summer must haves. Don’t be fooled by the title – we are not going to talk of clothes or accessories which fashion magazines try to push down your throat with glitz and glamour. Instead for once take the title literally; these are the real 5 must have foods to beat the heat.

  1. Curd: Come summer or winter Indian cuisines across the country’s multiple cultures would be incomplete without this daily dairy favourite.  Having a lot of it really helps to beat the heat. Doesn’t matter how you are consuming it from North Indian Raitas to South Indian Curd Rice.
  2. Watermelon: A favourite of fruit lovers, the Watermelon is nature’s way of saying “Sorry about the heat, but you could have some melon and stop cursing me!” With 91% water by weight and another 100% by taste, watermelons really help to keep ones cool.
  3. Mango: There are two ways of having the king of fruits – ripe and unripe.  The former taste amazing and does you good, but it is the latter that will help you beat the heat and yes they taste great too. The easiest and tastiest way to consume unripe mangoes is through Aam Panna (juice).
  4. Coconut water: Don’t fear the adage “You are what you eat” Coconuts won’t make you go all nuts. Instead Coconut water helps you not only to fight the heat but also by having a high concentration of vitamins and minerals helps your metabolism.
  5. Kokum: Just as you will find Koala Bears only down under, you will find Kokum only in India. A native fruit that tastes like tamarind, Kokum juice prevents dehydration, loss of nutrients and improves your appetite.

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