SPAR Connect Jan. Issue

Volume 1 Issue 1 | `1/-BengaluruJanuary 2012

demystifying MUSHROOMS

beauty secrets with HONEY

flamingSAMBUCA

learn about WINE GLASSES

celebratingMAKAR SANKRANTI

celebratingMAKAR SANKRANTI

so you think you know your

Dosa?!check out some

innovative recipies

SPAR pullout Calendar inside

January 2012

SPAR CONNECT www.spar ind ia .com4

Editor’s Note

Makar Sankranti

The Amazing Apple

SPAR Knowledge SeriesWine Glasses

Demystifying the Mushroom

SPAR Cut & Keep Recipes

Green Tea

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OWNER:Viney Singh

PUBLISHER: Viney Singh

EDITOR: Jayanti Chatterjee

PRINTER:Viney SinghMax Hypermarket India Pvt. Ltd., 2nd Floor, (above SPAR Hypermarket) No. 39/3 & 44 Bannerghatta Road, Bangalore 560029, Karnataka.

OFFICE OF PUBLICATION: Max Hypermarket India Pvt. Ltd., 2nd Floor, (above SPAR Hypermarket) No. 39/3 & 44 Bannerghatta Road, Bangalore 560029, Karnataka.T 91 80 41811600F 91 80 26684807

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PRICE: ` 1/-

RNI No.: KARENG/2011/39725 C

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GRATIFY 10

18 GOURMET

ELEGANCE 22

DETOXIFY 17

28 ALLURE

January 2012

SPAR CONNECT

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SPAR CONNECTwww.spar ind ia .com 5

How to buy & store fresh prawns

Surprising facts & myths about microwave ovens

Duvets for all seasons

So you think you know your dosa?!

Flaming Sambuca

Beauty Secrets with HONEY

Save Big with SPAR

Best Deals of the Month

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CONTENTS

14 EXOTICA

12 IN VOGUE TRADITION 24

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January 2012


Here’s to a fabulous 2012!

May the year bring in the best of everything for all of us.

While on the subject of the New Year and new beginnings, I’ve taken advantage of this auspicious time to usher in the advent of SPAR Connect, the SPAR India monthly magazine.

Myriad thoughts went through my mind while conceptualizing the magazine. What is it that a reader would like to know about from

a retail company? What sort of content would hold the reader’s attention and imagination? What information would be useful and meaningful? Why would anyone read the magazine unless it has something to offer that others do not? Keeping these aspects in mind, here is the first attempt to bring you articles and information that will help you “Live Life Better”, and become a part of the philosophy that is SPAR.

While pricing is always a key factor in the purchasing decisions and pattern of consumption for consumers, SPAR’s USPs include providing the freshest quality, widest choice, great value for money and personalized, friendly service intended to create a truly enjoyable shopping experience. This magazine attempts to give you insights, albeit indirectly, into the purchases that you make or plan to make. It hopes to provide you literally with “food for thought” with interesting reads that positively influence your buying patterns, so that you are happy with your choices.

In this issue, we share little known facts about the amazing apple & reasons to consume copious quantities of green tea. We debunk myths surrounding the microwave oven, demystify the mushroom for the lay person, explain how to enjoy the luxurious taste of Sambuca on a chilly evening & much more, including many doable recipes both to eat as well as to beautify oneself! The ‘Best Deals of the Month’ section gives you a glimpse of “must have” products available currently at unbeatable prices.

I hope that SPAR Connect will add value to your lives and we look forward to welcoming you back to our stores. Your feedback and suggestions are always well received and you can be assured that they will be looked into. Please mail in your letters to [email protected] or [email protected].

The five best letters every month will win a SPAR hamper worth `2000/- each and will be published in the next issue of the magazine. For additional details and information, log on to www.sparindia.com.

See you again in February!

Jayanti Chatterjee

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January 2012


This festival is celebrated all over the country this month with great fervor but did you know that it is celebrated in different ways in different parts of the country? Do you know the spiritual and cultural reasons behind the festival and why it is celebrated? Read on to know more……

Makar Sankranti is the harvest festival. According to the lunar calendar, when the sun moves from the Tropic of Cancer to the Tropic of Capricorn in mid-January, it commemorates the beginning of the harvest season. The movement of the earth from one zodiac sign into another is called Sankranti and as the Sun moves into the Capricorn zodiac known as Makar in Hindi, this occasion is named as Makar Sankranti. It is one of the few Hindu Indian festivals which is celebrated on a fixed date i.e. 14th January every year.

Makar Sankranti, is also regarded as the beginning of an auspicious phase in Indian culture. It is known as the ‘holy phase of transition’. It marks the end of an inauspicious phase which is believed to begin around mid-December. Believers will conduct any auspicious and sacred ritual only from this day onwards. Scientifically, Sankranti marks the termination of the winter season and beginning of the spring season.

The festival is observed with great fanfare all over the country. However, it is celebrated with distinct names and rituals in different regions. Apart from socio-geographical importance, this day also holds historical and religious significance. As it is the festival of the Sun God who is regarded as the symbol of divinity and wisdom, the festival also holds an eternal meaning.

According to the scriptures the Sun god Surya visits the house of his son Shani

(Saturn) & stays for a month. This day thus symbolizes the importance of the special relationship between a father and his son.

On this day, it is believed that Lord Vishnu ended the reign of terror of the demons, by killing them. This occasion also represents the end of ‘negativities’ and the beginning of an era of righteous living.

Another well-known reference is Bhishma of Mahabharata fame, who declared his intent to leave his mortal body on this day. He had the boon of

Sankranti is celebrated all over South Asia and India with some regional variations. In India it is known by different regional names:• Makar Sankranti or Sankranti – Andhra Pradesh, Bihar, Goa, Sikkim, Jharkhand, Karnataka, Kerela, Madhya Pradesh,Maharashtra, Manipur, Orissa, Uttar Pradesh, Uttaranchal,and West Bengal.• Uttarayan- Gujarat, Rajasthan• Maghi – Haryana, Himachal Pradesh and Punjab• Pongal – Tamil Nadu • Magh Bihu or Bhogali Bihu – Assam Valley • Shishur Saenkraat – Kashmir Valley

In other Asian countries too, the day is celebrated but under different names and in different ways:• Maghi or Maghe Sankranti - Nepal• Songkran - Thailand• Pi Ma Lao - Laos• Thingvan - Myanmar• Moha Sangkran - Cambodia

‘Ichha-Mrityu’ (death at will) from his father, so he lay on the bed of arrows and then voluntarily left his earthly body on Makar Sankranti. This day was seen as an auspicious one to start a journey or any new religious endeavors.

Makar Sankranti is one of the most auspicious days for the Hindus and is celebrated in myriad cultural forms, with great devotion. Millions of people take a dip in places like Ganga Sagar and Prayag and pray to the Sun God.

Makara Sankranti brings forth a period of enlightenment, peace, prosperity and happiness. Since the festival is celebrated in mid winter, food prepared for it is such that it keeps the body warm and gives energy. Laddoos made of til and jaggery is a specialty of the festival.

Makar Sankrantithe beginning of an auspicious phase...

CELEBRATE

January 2012


In other parts of Karnataka, making traditional drawings or rangolis with coloured powder and kite flying are also very popular activities. An important ritual is the display of cows and cattle in colourful costumes in open fields. Cows are decorated for the occasion and taken out in a procession. They are also made to cross a burning pyre. This ritual is common in rural Karnataka and is called “Kichchu Haisodhu.”

KERALAMakara Sankranti is celebrated in Kerala at Sabarimala where the Makara Jyothi is visible followed by the Makara Vilakku celebrations. The 40 days anushthana by the devotees of Ayyappan ends on this day in Sabarimala.

PUNJABIn Punjab where December and January are the coldest months of the year, huge bonfires are lit on the eve of Makar Sankranti, which is celebrated as Lohri. Sweets, sugarcane and rice are thrown into the bonfires, around which friends and relatives gather together. The following day, which is Sankrant, is celebrated as Maghi. Bathing in any river in the early hours on Maghi is important. Hindus light lamps with sesame oil as this is supposed to give prosperity and drive away all sins. The Punjabis dance the Bhangra during the festival and it is traditional to eat “kheer”, rice cooked in milk and sugar.

TAMIL NADUOne of the biggest festivals in Tamil Nadu, it is celebrated for four days, the first day of the festival being Bhogi. Throwing away and destroying old clothes and materials, by setting them on fire, marks the end of the old and the emergence of the new.The second day of the festival is Thai Pongal or simply Pongal. It is the main day of the festival, falling on the first day of the Tamil month Thai. It is celebrated by boiling rice with fresh milk and jaggery in new pots, which are later topped with brown sugar, cashew nuts and raisins early in the morning

and allowing it to boil over. New boiled rice is offered to Nature during sunrise, a gesture which symbolises thanks to the sun and nature for providing prosperity. People also prepare savories and sweets such as vadai, murukku and payasam, visit each other and exchange greetings.The third day of the festival is Maattu Pongal. Thanks are offered to cattle, for the great role they play in agriculture and dairy farming. Cattle are decorated with paint, flowers and bells. They are allowed to roam free and fed sweet rice and sugar cane. Jallikattu, or taming the wild bull contest, is the main event of this day and this is mostly seen in the villages.The fourth day of the festival is Kaanum Pongal (the word kaanum means “to view”). This is a day to thank relatives and friends for their support during the harvest. It started as a farmers festival, called Uzhavar Thirunaal in Tamil. Kolam decorations are made in front of the house during the festival.

WEST BENGALIn West Bengal, Sankranti is also known as Poush Sankranti, named after the Bengali month in which it falls. All sections of society participate in the three day festival begining on the day before Sankranti and ending on the day after. The Goddess Lakshmi is usually worshipped on the day of Sankranti. In the Himalayan regions of Darjeeling, the festival is known as Magey Sakrati. It is distinctly associated with the worship of Lord Shiva. Traditionally, people are required to take a bath before sunrise and then commence their pooja. The food that is consumed consists primarily of sweet potatoes and various yams.

MELAS

Many melas or fairs are held on Makar Sankranti, the most famous being the Kumbh mela held once every 12 years at one of four holy locations, namely Haridwar, Prayag, Ujjain and Nashik. The Magh Mela or mini-Kumbh Mela is held annually at Prayag and the Gangasagar Mela is held at the head of the River Ganga where it flows into the Bay of Bengal. The Makar Mela is held in Orissa and the Tusu Mela is celebrated in many parts of Jharkhand and West Bengal.

ANDHRA PRADESHIn Andhra Pradesh, the festival, is celebrated for four days. The day preceding Makara Sankranti is called Bhogi when people discard old and derelict things signifying change or transformation. In many families, infants and small children are showered with fruit called “Regi Pandlu”, to protect them from the evil eye. The second day is Makara Sankranti, also called “Pedda Panduga” which literally means “the big festival”, when everyone wears new clothes, prays and make offerings of traditional food to their ancestors. The day after Makara Sankranti, cows are worshipped for their contribution to agriculture.

BIHARIn ‘Bihar’, the festival is celebrated on 14-15 January. On the first day,it is celebrated as Makar Sankranti or Sakraat. People bathe in rivers and ponds and feast upon seasonal delicacies in celebration of a good harvest. The delicacies include sweets made of jaggery and sesame seeds. Kite flying festivals are also organized, albeit on a small scale. On 15 January, it is celebrated as Makraat in some parts of the state when people relish special Khichri (dal-rice replete with cauliflower,peas and potatoes).

GUJARATThis is one of the major festivals in the state of Gujarat, celebrated for two days and is also known as the Utran festival. Gujaratis keenly await this festival to fly kites, which are made of special light-weight kite paper and bamboo, mostly rhombus shaped with a central spine and a single bow. Celebrations start the day before the festival and people eat Undhiyu (mixed winter vegetables) and chikkis (made from til (sesame), peanuts and jaggery).

KARNATAKASankranti offerings are called “Ellu Bella” in Karnataka. On this auspicious day, young people visit relatives with Sankranti offerings on a silver plate, and exchange the same with other families. This ritual is called “Ellu Birodhu”. The plate would normally contain “Ellu” (white sesame seeds) mixed with fried groundnuts, neatly cut dry coconut & fine cut jaggery. The plate will also contain sugar candy moulds of various shapes with a piece of sugarcane. There is a saying in Kannada “ellu bella thindu olle maathadi” which translates to ‘eat the mixture of sesame seeds and jaggery and speak only good.’ This festival signifies the harvest of the season, since sugarcane is predominant in these parts.

January 2012

SPAR CONNECT

January 2012


Apples belong to the Rose family of plants and are cousins to a wide range of very popular foods, which include apricots, plums, cherries, peaches, pears, raspberries, and almonds. The apple tree, which originally came from Eastern Europe and Southwestern Asia, has spread to most temperate regions of the world. Over the centuries, many hybrids have been developed, giving us the 7,000 varieties of apples in the market today.

Apples are a crisp, white-fleshed fruit with a red, yellow or green skin. They have a moderately sweet, refreshing flavor and a tartness that is present to greater or lesser degree depending on the variety. For example, Golden and Red Delicious apples are mild and sweet, while Pippins and Granny Smith apples are notably brisk and tart. Tart apples, which best retain their texture during cooking, are often preferred for cooked desserts like apple pie, while Delicious apples and other sweeter varieties like Braeburn and Fuji apples are usually eaten raw.

“An apple a day keeps the doctor away” is an adage that has reason to hold good as the apple has amazing health benefits:

• The fiber found in apples combines with other apple nutrients to provide the kind of health benefits associated with much higher amounts of dietary fiber. These are particularly important in the prevention of cardio vascular disease through healthy regulation of blood fat levels.

• Researchers have recently discovered that after eating whole apples people report less hunger and better satiety than after eating applesauce or drinking apple juice.

• Especially interesting are additional findings about calorie intake following apple consumption. When healthy adults consumed one medium-sized apple approximately 15 minutes before a meal, their caloric intake at that meal decreased by an average of 15%. Whole apples help

us manage hunger and are therefore helpful in weight control.

• Apples may impact bacteria in the digestive tract by significantly altering amounts of two bacteria (Clostridiales and Bacteriodes) in the large intestine.

• Apples’ strong antioxidant benefits are also related to their ability to lower the risk of asthma.

• They also help in regulating blood sugar, as the polyphenols in apples are clearly capable of influencing our digestion and absorption of carbohydrates. They reduce glucose absorption. from our digestive tract, which lessens the sugar load on our bloodstream.

• Eating apples show benefits for several different cancer types especially colon cancer, breast cancer and lung cancer.

• Finally, preliminary health benefits of apples have also been established for several age-related health problems, including muscular degeneration of the eye and neurodegenerative problems, including Alzheimer’s disease.

Selecting & storing applesLook for firm fruits with rich coloring. Yellow and green apples with a slight blush are best. Your preference for a sweeter or more tart fruit and whether you plan to enjoy your apples raw or cooked will guide your choice of variety. In the northern hemisphere, apple season begins at the end of summer and lasts until early winter. Apples available at other times have been in cold storage or are imported from the southern hemisphere.

Whole apples are a much better nutritional choice than apple juice. Not only are whole apples richer in dietary fiber, but the current processes of juicing seem to drastically reduce the polyphenolic phytonutrient concentrations originally found in the whole fruit.

Apples can be stored for relatively long (3-4 months) periods of time. Cold storage at low refrigerator temperatures (35-40F/2-4C) is able to help minimize loss of nutrients.

You’ve no doubt heard the saying, “one bad apple can spoil the whole bunch.” An apple that has been bruised or damaged will start to release unusual amounts of ethylene gas. This can pose a risk to other apples that have not been damaged and greatly decrease their shelf life.For this reason, it is important to handle apples carefully, and also to remove any damaged apples from apples stored in bulk.

Everything you thought you knew aboutThe Amazing APPLE

Red Delicious: The heart-shaped fruit is bright red & sometimes striped. Crunchy with a mildly sweet flavor, Reds are also great in salads.Golden Delicious: It’s the all-purpose apple. Mellow & sweet, Goldens are great for eating out of hand, baking & salads. In salads & other dishes, their flesh stays white longer than other apples.Granny Smith: Green, extremely tart, crisp, juicy & versatile, they’re available year-round. They’re also excellent for snacking & salads.Gala: Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Snacking & salads are primary uses.

Washington apples according to your tastes or even your mood

of the day!

GRATIFY

January 2012

SPAR CONNECT

January 2012


• 1/2 tsp lemon zest

• 1/4 tsp cinnamon

• Pinch of cloves

• Pinch of allspice

• 2 tsp honey

Directions:

1. Cut apples into quarters. Cut out core and slice fruit into 1/4-inch thick slices. Turn apples and cut across slices for diced apples. In a mixing bowl, toss with lemon and apple juice.

2. Cut the stem off of the figs. Cut figs into quarters and chop to produce pieces 1/4-inch or less. Add to the apples.

3. Add the remaining ingredients and toss until well combined. For best nutrition, eat immediately. If you prefer it chilled, cover well and place in the refrigerator for up to 8 hours.

Serves 2

Apple Treats - fresh apples are a great snack any time of day.

Prep and Cook Time: 5 minutes

Ingredients:

• 1 apple, slice 1/2-inch thick, unpeeled

• 3 tbs almond butter

• Cinnamon to taste

• 1/4 cup granola

Directions:

1. Spread one side of sliced apple with almond butter and sprinkle with cinnamon.

2. Dip the apple slices into granola to cover the almond butter.

Use sweet Delicious, tart Granny Smith, tangy Fuji or your favorite variety of apple; in seconds you’ll have a satisfying snack or dessert.

Little known facts about apples• The average person eats 65 apples per year.• Apples float because 25% of their volume is air.• The largest apple ever picked weighed three pounds, two ounces.• One medium apple contains about 80 calories.• The word apple comes from the Old English ‘aeppel’.• The skin of the apple contains more antioxidants and fibre than the flesh. • China produces more apples than any other country.• There are more than 7500 varieties of apples grown in the world. • The only apple native to North America is the crabapple.• Half the United States apple crop is turned into apple products like applesauce and apple juice. • Apple trees don’t bear their first fruit until they are four or five years old.• Archaeologists have evidence of people eating apples as far back as 6500 B.C.

Tips for preparing Apples

The skin of the apple is unusually rich in nutrients, and even if the recipe you’ve chosen requires peeled apples, consider leaving the skins on to receive the unique benefits found in the skins. Ideally, of course, choose organic apples to avoid problems related to pesticide residues and other contaminants on the skins. If you cannot obtain organic apples, just be sure to thoroughly rinse the entire apple under a stream of pure water while gently scrubbing the skin with a natural bristle brush for 10-15 seconds.

To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added. For use in future recipes, sliced apples freeze well in plastic bags or containers.

There’s an important loss of nutrients that usually occurs when apples are processed into applesauce, and an even greater loss when they are processed into juice. Some types of processing are easier on nutrients than others, but in general, apple sauces require boiling of apples and apple juices require some extraction of pulp. In all cases, the more apple that can be retained, the better.

Simple Apple Recipes:

Apple Sundae - a great way to start the day or end a meal!


Ingredients:

• 2 apples

• 2 tbs almond butter

• ¼ cup maple syrup

• 1½ tsp almond extract

• 2 tbs sliced almonds

• 2 tbs grated coconut

Directions:

1. Coarsely chop almonds and set aside for topping.

2. In a small mixing bowl, blend the almond butter, maple syrup, and almond extract until smooth.

3. Cut the apples into quarters and core. Then cut the quarters into 3 pieces lengthwise and ¼-inch pieces crosswise. Place in two serving bowls.

4. Drizzle the sauce over the two bowls of apples and top with almonds and coconut.

Fig & Fresh Apple Cobbler - a great no-bake dessert treat that can be prepared in a matter of minutes.


Ingredients:

• 2 small apples

• 1/4 tsp lemon juice

• 1 tbs apple juice

• 4 dried figs (or fresh when in season)

• 4 tbs chopped almonds

A few quick serving ideas• Add diced apples to fruit or green salads.

• Sauté a chopped apple with red cabbage.

• Sliced apples and cheese are a delicious combination.

January 2012


Bordeaux glass is taller, yet the bowl is not quite as large. It is designed for full bodied, heavier red wines such as Cabernets and Merlots. The tallness of the glass allows the wine to proceed directly to the back of the mouth to maximize its flavor.

A Burgundy glass is for lighter, full bodied wines such as Pinot Noir. It is not as tall, but the bowl is larger than the Bordeaux glass, directing the wine to the tip of the tongue to taste its more delicate flavors.

A WHITE WINE glass bowl will be more U shaped and upright allowing the aromas to be released while also maintaining a cooler temperature.

For white wine, you may also want two types of wine glasses, one for younger, crisp whites and one for more mature, fuller whites.

The wine glass for younger whites has a slightly larger opening directing the wine to the tip and sides of the tongue to taste its sweetness.

The glass for more mature whites will be straighter and taller to dispense the wine to the back and sides of the tongue to taste its bolder flavors.

A SPARKLING WINE glass or flute will be upright and more narrow to retain the carbonation and capture the flavor in

All wine glasses will have a base, a stem, and a bowl. A new trend of stem less glasses are also catching people’s fancy and coming into vogue.

The base, obviously, allows your glass to stand upright.

The stem allows you to hold your wine glass without the heat from your hands warming your wine, and without creating smudges on the bowl which will distract from the visual enjoyment of your wine.

The bowl serves a very important purpose and it is here you will find most of the variation in wine glasses.

Wine Glass Shapes & Sizes

Every wine glass will have a slightly different shape, depending upon the type of wine that particular glass is to be used for.

All good wine glasses are shaped in a way that will direct the wine to the part of your mouth where its flavor will be most appreciated.

The bowls of all wine glasses will be tapered upward with a slightly narrower opening at the top than at the bottom. This shape helps to capture and distribute the wine’s aroma toward your mouth and nose.

In all types of wine glasses, both red and white, the bowl must be large enough to swirl your wine, opening it up to more air and allowing its aromas to be released. Swirling your wine is not just for the connoisseur or the haughty, it really does serve a very important purpose.

A RED WINE glass bowl will be fuller and rounder with a larger opening to allow you to dip your nose into the glass to detect the aroma. And, as mentioned above, the complex aromas and flavors of red wine demand a glass with a larger surface area so the wine comes in contact with more air.

For red wine, you may want both a Bordeaux and a Burgundy glass. A

SPAR Knowledge Series

IN VOGUE

Did you know that wine glasses

can sing?

January 2012

SPAR CONNECT

January 2012


the small glass perfect for a smaller serving. A sherry glass is drinkware generally used for serving aromatic alcoholic beverages, such as sherry, port, aperitifs, liquers and layered shooters.

Wine Glass Material

To truly appreciate the color and texture of your wine you’ll want to purchase wine glasses that are clear and smooth. Taking note of the color of your wine, the “legs” of your wine, and how the light affects your wine are the first steps in evaluating and enjoying it.

The best and most practical wine glass will be made of crystal or thin glass.

Crystal or a similar glass, especially blown glass, is preferable because it is thin. Thicker glass is thought to affect the taste of your wine and to create a larger lip, making it difficult to properly sip your wine.

The types and number of wine glasses you purchase is very much a matter of personal preference.

For the average wine drinker, the four basic types of wine glasses may be all you need. For those who wish to expand their enjoyment, appreciation and knowledge of wine, you may want to invest in the more specific types of wine glasses.

You can purchase good wine glasses at a decent price that may be suitable for your everyday enjoyment of wine. Or, you can spend quite a lot of money on very high quality stemware that may enhance your wine tasting and drinking experience. Let your wallet and your pallet decide.

the beverage. Champagne flutes are characterised by a long stem with a tall, narrow bowl on top. The shape is designed to keep sparkling wine desirable during its consumption. Just as with wine glasses, the flute is designed to be held by the stem to help prevent the heat from the hand from warming the liquid inside. The bowl itself is designed in a manner to help retain the signature carbonation in the beverage. This is achieved by reducing the surface area at the opening of the bowl. Additionally the flute design adds to the aesthetic appeal of champagne, allowing the bubbles to travel further due to the narrow design, giving a far more pleasant visual appeal.

A DESSERT WINE glass should be smaller to direct the wine to the back of the mouth so the sweetness doesn’t overwhelm. Dessert wines generally have a higher alcohol content, making

January 2012


This edible mushroom is also known as the Fragrant mushroom, Black mushroom or even the Black Forest mushroom. Shiitake

has been grown in China since ancient days. Today, this mushroom is cultivated in many areas of the world and is also exported. They are typically brown in color with a cap that is approximately two to four inches in diameter. The mushroom

has an oaky or woodsy flavor. Choose mushrooms that are firm and plump and avoid wrinkled, wet and slimy mushrooms.

Shiitake mushrooms also have certain medicinal properties apart from

being used in different cuisines. This mushroom is widely used

in Chinese dishes and has also found a prominent

place in western cuisine.

Shiitake

Demystifying the

MushroomMushrooms are amongst the most popular elements used in various types of contemporary cuisines. Here’s a look at different types of edible mushrooms, which have an incredible taste of their own.Mushrooms have turned out to be a magical ingredient in many cuisines worldwide. These lend a very unique taste to whichever dish they are added to. There are many different types of mushrooms that are found in the wild; however, not all are the edible variety. Few mushrooms are even of the poisonous kind; therefore one has to be really careful when it comes to choosing them. Even then, one need not really worry since there are plenty of edible mushrooms that are cultivated worldwide. There are some varieties that are difficult to cultivate; therefore, these are the most prized.

Agaricus Bisporus or the Table mushroom is one of the most common types of edible mushrooms.This type of mushroom is known locally as the Button mushroom, used extensively

for salads and cooking. Button mushrooms are white in color, with small caps and stems, and all parts of the mushroom are edible. Button mushrooms are packaged fresh in the produce

section and are also available canned. The problem area of this mushroom can be seen when it is

sliced and exposed to air. This causes the mushrooms to

turn a shade of brown.

Button

Oysters are one of the most versatile mushrooms to cultivate and are common

all over the world. They are shaped like a fan or an oyster.

They have a unique scent that is often described as sweet, like

anise with a nutty, subtle flavor that goes well in soups, stews, and sauces. The most common

way to cook oysters is a simple sauté or stir fry. Brown them in olive oil with garlic, herbs & spices of your choice. Oysters naturally produce compounds called statins, which cause reduction of “bad cholesterol” (LDL). They also contain a complex polysaccharide beta-D-glucans called pleuran

that has an anti-tumor effect.

Oyster

COVER STORY

January 2012

SPAR CONNECT

January 2012


Morchella is an edible mushroom that is considered to be a prized possession by many cooks. They

belong to the genus – Morels. These mushrooms particularly grow in the same spot even after many years. There have been cases where these mushrooms may have caused certain

health related problems therefore, one needs to be very careful about preparing them to get rid

of the toxins. As with most edible fungi, they are best when collected or bought fresh. One of the

best and simplest ways to enjoy morels is by gently sautéeing them in butter, cracking pepper on top and

sprinkling with salt.

Morchella

The Giant Puffball mushrooms are round or pear shaped and white or slightly

grey in color. They basically grow during summer and autumn. The Giant Puffballs

usually occur in woods, barren areas, lawns and fields across the globe. The

name has been given because this mushroom can grow to a diameter of

70 cms and can even reach 150 cms in some cases! This variety of mushroom is best eaten when it’s relatively young.

They typically have no stems and vary in color from whitish grey to purplish brown, depending on the age of the mushroom.

The inside of the puffball is solid and when sliced open should be completely white.

If there are any traces of brown or yellow, this will ruin its flavor. It is recommended

to sauté the puffball mushroom for optimum flavor.

Puffball

This variety of mushroom is found in fields and grassy areas. Unlike other mushrooms, which are cultivated

commercially, this mushroom has a short shelf life and is not grown for commercial purposes. It is also called the Field mushroom and the Meadow mushroom and

is known for its very mild taste. Portobello mushrooms, have large open caps and a rich, meaty flavor. They

are found growing wild in Europe, and are considered a delicacy. They are very thick in texture and are often

used as meat substitutes in many vegetarian dishes. The caps are approximately four to six inches in

diameter and the color is usually a dark brown. Grilling the portobello mushroom is the

recommended method of cooking to bring out its

distinctive flavor.

Portobello

The Porcini is also known as the Penny bun or Cep and is a highly

prized variety of mushrooms. This mushroom is basically found

in Europe and areas of North America. This particular type of

mushroom also has a distinct aroma and is used in various

types of soups. Many claim this mushroom tastes its best when raw!

It is generally sold fresh or even dried and packaged.

PorciniEXOTICA

January 2012


SPAR Cut & Keep Recipes

Quick Fried Prawns with Mushrooms

Ingredients: Prawns 16 medium, Oyster mushrooms 4-6 , Chinese black mushrooms 4-6 , Button mushrooms, sliced 6-8, Cornflour/ corn starch 2 tablespoons, Chicken stock or fish stock 2 cups, Soy sauce 2 tablespoons, Oyster sauce 1 tablespoon, MSG 1/4 teaspoon, Black peppercorns 8-10 crushed, Oil 4 tablespoons, Garlic 2-3 cloves finely chopped, Spring onions 2 diagonally sliced, Ginger 1 inch piece thinly sliced, Green capsicum 1 medium cut into strips, Yellow capsicum 1/2 medium cut into strips, Malt vinegar 1 tablespoon.

Prep Time: 10 minutes Total Time: 10 minutes

Preparation: • Shell the prawns, keeping head and tip of the tail intact • Devein, wash them thoroughly and pat dry • Soak oyster mushrooms and Chinese mushrooms in sufficient hot water for fifteen minutes. Drain and slice them • Mix cornflour in one cup of stock • Mix soy sauce, oyster sauce, salt, MSG and crushed peppercorns in the remaining stock • Heat oil in a wok or a pan, add garlic and stir fry for a minute • Add spring onions, ginger, prawns, capsicums and mushrooms. Continue to stir fry for two minutes, tossing continuously • Stir in the sauce and spice mix. Cook on high heat for half a minute • Add the cornflour mixture and continue to cook for a minute or until the sauce thickens, stirring continuously • Stir in malt vinegar and serve hot.

Cheesy Mushroom Coriander Soup

Ingredients: Mushrooms 200 gms sliced, 2 onions chopped, Butter 2 tablespoons, Processed cheese 80 gms grated, Cornflour 2 tablespoons, dissolved in 1/4 cup of water, Milk 2 cups, Water 2 cups, Coriander 2 tablespoons chopped, salt and freshly ground black pepper powder to taste.

Cook Time: 10 minutes Total Time: 20 minutes

Preparation: • Heat the butter in a pressure cooker, add the onions and sauté for 1 minute. • Add the mushrooms, mix well and sauté for more 2 minutes • Add 2 cups of water and pressure cook for 1 whistle • Bring the soup to boil • Add the milk gradually, while stirring continuously and mix well • Add the cornflour paste, mix well and boil for more 3 minutes • Add the cheese and coriander and serve hot.

INDULGE

January 2012

SPAR CONNECT

January 2012


• Green Tea and Cancer: The antioxidants in green tea are 100 times more effective than vitamin C & 25 times better than vitamin E. This helps your body to protect cells from damage that might lead to cancer.

• Green Tea and Heart Disease: It helps prevent heart disease and stroke by lowering the level of cholesterol. Even after a heart attack, it prevents cell deaths and speeds up the recovery of heart cells.

• Green Tea is Anti-Aging: It contains antioxidants known as polyphenols that fight free radicals. This means it helps fight aging and promotes longevity.

• Green Tea and Weight Loss: It burns fat and boosts your metabolic rate naturally. It can help you burn up to 70 calories in just one day, which translates to 7 pounds in one year.

• Green Tea and Skin: The antioxidants also protect the skin from the harmful effects of free radicals, which cause wrinkling and skin aging and helps fight against skin cancer.

• Green Tea and Arthritis: It prevents and reduces the risk of rheumatoid arthritis as it blocks the enzyme that destroys cartilage.

• Green Tea and Bones: The fluoride content helps keep bones strong. Drinking green tea every day helps preserve bone density.

• Green Tea and Cholesterol: It can help lower cholesterol levels and improves the ratio of good versus bad cholesterol.

• Green Tea and Obesity: It prevents obesity by stopping the movement of glucose in fat cells.

• Green Tea and Diabetes: It improves lipid and glucose metabolism, prevents sharp increases in blood sugar levels and balances your metabolic rate.

• Green Tea and Alzheimer’s: It helps boost your memory and although there is no cure for Alzheimer’s, it slows down the process.

• Green Tea and Parkinson’s: Antioxidants in green tea helps prevent cell damage in the brain, which could cause Parkinson’s.

• Green Tea and Liver Disease: It helps prevent transplant rejection. Research shows that green tea

destroys harmful free radicals in fatty livers.

• Green Tea and High Blood Pressure: Regular consumption helps reduce high blood pressure.

• Green Tea and Food Poisoning: Catechins in green tea can kill bacteria that cause food poisoning. It neutralizes the toxins produced by them.

• Green Tea and Blood Sugar: Blood sugar tends to increase with age but polyphenols & polysaccharides in green tea help lower blood sugar levels.

• Green Tea and Immunity: Polyphenols & flavenoids found in green tea help boost the immune system.

• Green Tea and Cold & Flu: It boosts resistance to cold or flu. The vitamin C in green tea helps treat these common infections.

• Green Tea and Asthma: Theophylline in green tea relaxes the muscles that support the bronchial tubes reducing the severity of asthma.

• Green Tea and Ear Infection: Soak a cotton ball in green tea and clean the infected ear.

• Green Tea and Herpes: It increases the effectiveness of topical interferon treatment of herpes. First apply a green tea compress and then let the skin dry before the interferon treatment.

• Green Tea and Tooth Decay: It destroys bacteria and viruses that cause many dental diseases. It also slows the growth of bacteria that cause bad breath.

• Green Tea and Stress: The amino acids help relieve stress and anxiety.

• Green Tea and Allergies: EGCG (Epigallocatechin Gallate) found in green tea relieves allergies.

• Green Tea and HIV: Scientists in Japan have found that EGCG can stop HIV from binding to healthy immune cells. This means that green tea can help stop the HIV virus from spreading.

DETOXIFY

Green Teahas increasingly become a very popular

drink worldwide because of its immensely powerful health benefits. It is extraordinarily

amazing what green tea can do for your health. And if you’re not drinking 3 to 4 cups

of green tea today, you’re definitely NOT doing your health a big favour. Here are the 25 reasons why you should start

drinking green tea right now.

January 2012


How to buy & storeFRESH PRAWNSPrawns and shrimp are irresistible to most foodies for their tasty and succulent flesh. These crustaceans are used widely in Indian and Western cuisines and add glamour to any dish. They need to be purchased with care as they should be completely fresh when bought and they must also be cleaned thoroughly to ensure that any food poisoning and food allergies are avoided.

Prawns and shrimps are a very healthy choice of food as they are an extremely good source of protein, and very low in fat as well as calories. They also contain high level of vitamins that are essential for healthy skin, bones and teeth.

Here is some guidelines to buy and store these ‘fruits of the sea’.

Most prawns and shrimps sold in the markets have been frozen and then thawed for sale. They are usually displayed on ice, which is the best way to store them, until they are needed for cooking. However avoid shrimp that has already been peeled and deveined as the shrimp is less protected against the freezer without its shell.

The shells should be firm, glossy and not broken or slippery. Select shrimps that have firm white meat and a full shell.

Avoid buying shrimps with black spots or rings (except if you’re buying black tiger shrimp) as this signals that the meat is starting to break down. Check for any discolouration of the shells or the heads. The eyes should not be shrunken inwards or missing, rather they should be prominent and shiny.

Avoid prawns and shrimp that smell of anything (especially ammonia) other than salt water. Buy medium raw prawns that are shiny and firm. Smaller prawns taste sweeter with a finer texture than king prawns.

Gulf white shrimp, although the most expensive, are the best type to purchase. Keep in mind for cooking that at least 1/4 pound of shelled shrimp is required per person.

GOURMET

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SPAR CONNECT

January 2012


If you buy frozen prawns or shrimp, store them in the freezer as soon as possible after purchase, until you need to defrost them.

Place the prawns in the coldest part of the fridge, which is at the bottom.

Make sure to keep them in their shell until you cook them.

Although they may be stored in the refrigerator for 2-3 days, it would be better to cook them on the same day of purchase for better texture and taste.

The best way to store them would be in a bowl of ice in the fridge.

Never refreeze thawed prawns – they must be used up as soon as they defrost.

Storing Fresh SHRIMP/ PRAWNS

January 2012


Seven surprising facts & myths about microwave ovensHeating plastics in a microwave can be dangerousStatus: Fact

The safest course of action is to avoid putting any plastics in the microwave. Plastics when heated were found to release high amounts of Bisphenol A.

In fact, the term “microwave safe” is not regulated by the government, so it has no verifiable meaning. Bisphenol A is present in frozen food trays, microwaveable soup containers and plastic baby food packaging.

It is often found in plastics marked No. 7, but may also be present in some plastics labelled with Nos. 1, 2 and 5 as well. Better stick to glass or ceramics.

Metals get dangerously hot in microwavesStatus: Myth

Metals reflect microwaves, whereas plastic, glass, and ceramics allow

them to pass through. That means metals don’t appreciably heat up in a microwave oven.

However, thin pieces of metal, such as foils or the tines of a fork, can act as antenna, and the microwaves can arc off them, forming dramatic sparks.

Microwaves leak unsafe levels of electro magnetic radiationStatus: Myth (at least most of the time)

For decades, scientists and consumers have debated the possible effects of non-ionizing electromagnetic radiation on living tissue. It’s very difficult to sort out the various risks we might face from fields emitted by power lines, cell phones, airplane flights, computers, clock radios, and of course, microwave ovens. We know strong fields raise cancer rates and other problems, but what about the

cumulative effect of small amounts of exposure or the effects on children? No one knows, although we can take heart that the FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to levels “far below the levels known to harm people.”

The standards also require all ovens to have two

independent interlock systems that stop the production of microwaves the moment the latch is released or the door opened. It’s also true that microwave energy decreases dramatically as you move away from the source of radiation. So, if you are concerned, you can simply step away from the microwave when in use.

During testing it has been seen that the majority of microwave ovens have shown very little leakage of radiation.

People who are concerned about their eye sight (since the eyes are known to be the most sensitive to this form of radiation and to develop cataracts at high field strengths) need not worry as there is unlikely to be leakage through the shielded window.

Boiling a cup of water in a microwave can cause it to explodeStatus: Fact

One potential danger of microwave ovens is getting scalded by over-heated water. When plain water is heated in a microwave in a clean ceramic or glass container for too long, it can prevent bubbles from forming, which normally cool the water down. So the water becomes superheated, past its boiling point. When it is disturbed, say by moving it or dropping something in it, the heat is released violently, erupting boiling water out of the cup.

To avoid this risk, heat water only the minimum amount of time needed. Or place a wooden spoon or stick in it.

TRENDS

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SPAR CONNECT

January 2012


Microwave ovens cook food from the inside outsideStatus: Myth

Although many people believe this to be the case, microwaves actually work on the outer layers of food, heating it by exciting the water molecules there. The inner parts of food are warmed as heat transfers from the outer layers inward.

This is why a microwave can only cook a big hunk of meat to a depth of about one inch inward.

You can’t heat oils in a microwaveStatus: Fact

Oils such as olive oil do not heat well in microwaves because their molecules lack the polarity found in water. It’s also true that frozen butter is hard to thaw in a microwave, because the bulk of the substance is oil, and the portion of water present is in the form of ice, which keeps the molecules locked up in crystal form, making oscillation more difficult.

Microwaves alter food in undesirable, possibly unsafe waysStatus: Undetermined but unlikely

It’s a fact of life that any type of cooking changes the chemistry of food. Cooking can reduce the levels of some nutrients, just as it can increase the levels of others or make them more or less available to the body for use. (Raw food anyone?)

The prevailing view is that microwaves do not alter foods in ways that are any more deleterious or harmful than other types of cooking. In fact, some have argued that the faster cooking time may actually preserve more nutrients versus other methods.

Still, we know sufficiently little about nutrition and the cumulative effects of food science so some people aren’t convinced.

The conclusion made by government agencies and mainstream organizations is that microwaved food is safe as well as convenient. There are a limited number of studies that may suggest otherwise, but given the lack of large-scale or compelling evidence it’s hard to feel that tossing out your microwave is a particularly smart step.

There are other issues more pressing, from ubiquitous exposure to cell phones to more serious threats from radon or bigger energy users like heating and cooling. That doesn’t mean microwaves aren’t worth thinking about, however.

A fixture in homes, office canteens, bakeries and convenience stores for decades, the microwave oven heats our frozen foods, leftovers,

and even more elaborate meals in the blink of an eye. A microwave is typically more energy efficient than conventional ovens and ranges,

making it a greener cooking choice.

Yet search the Internet for “are microwave ovens safe,” and you’ll get a barrage of hits from concerned parents and others who are worried

that the handy device might have a dark, even dangerous side.

Of course, the prevailing consensus among scientists, public health experts, government agencies, and the general populace is that

microwave ovens are overwhelmingly safe when used as directed. However, it’s also true that there may be some legitimate questions

about the safety of certain aspects of the technology.

Let’s take a closer look at some myths, facts, and misconceptions about microwave ovens, which are estimated to be used in at least 90%

of urban Indian homes.

January 2012


Duvetsfor all seasons

Duvets have become popular throughout the world as a comfortable and convenient bedding accessory. They reduce the complexity of making a bed as it is a single covering instead of the traditional combination of bed sheets, blankets, quilts and other bed covers. This is called a “duvet cover” or a “quilt cover”.

Duvets are filled with silk, wool, cotton, or artificial fibers and are sometimes confused with a comforter. Although comforters go on top of the traditional sheets and blankets, duvets are used by themselves.

In Australia, a duvet or down quilt is often called a “Doona”. In Pakistan and India, duvets are known as ralli quilts

or razais and in the US, confusion often occurs, as the word “duvet” is sometimes used to refer to a comforter cover rather than the down blanket itself.

Duvets have come a long way since their introduction as a cheap sack filled with feathers. This was brought out as a cheaper alternative to blankets. They were of a very low quality and the feathers unwashed and very greasy - not a luxury item at all!

Thankfully things have improved dramatically over the years with today’s modern duvets benefitting from high thread counts and ultra hygienic, anti-allergy fillings. While the pure down ones are the rolls royce of duvets, goose feathers and down mixed together are to an extent more economical. They are excellent at regulating the body’s temperature.

ELEGANCE

Contrary to popular belief, duvets can

be used all through the year as the light weight ones keep

you cool in summer and the heavier ones

warm in winter.

January 2012

SPAR CONNECT

January 2012


Synthetic duvets too, have also come into their own. These duvets are at the cheaper end of the market although some quality ‘microdowns’ act just like down but with the added benefit of being 100% anti allergy in terms of duvet mites. They are great for children as they wash and dry much better than the natural duvets. Although not as good at releasing trapped air as a down quilt, they are excellent in the winter months as they trap most of the body’s heat keeping you snug when you need it most. Millions

of microscopic fibres create an airy filling that retains body heat and draws moisture away from the skin.

A microfiber’s diameter often measures half of a silk fiber and allows producing very lightweight fabrics with excellent draping qualities, wearing comfort and luxurious appearance. When woven appropriately microfiber fabrics have even more properties like breathing

ability, wrinkle-resistance, stain-resistance and

easy wash-ability.

Instead of the traditional goose down duvets and pillows, microfiber is now the new and economical replacement.

In modern times, a duvet is sometimes filled with silk, wool, cotton, or artificial fibers (such as polyester batting or other artificial material). In some European countries, any thick, warm blanket is subject to being called a duvet, as this has become a popular name for these kinds of blankets.

January 2012


Also known as dosay, dose, dosai, dhosha, thosai, tosai and eaten with relish all over the country and abroad, ironically made with the humblest of ingredients – rice and black split lentils.

Originating in South India, the dosa has become a hot favourite not just for breakfast, but is also eaten as a snack. The more elaborate forms are even good enough to fill one’s stomach as part of a main course.

Put very simply, the dosa is a crisp pancake or crépe made of fermented rice and shelled black lentil batter. It is indigenous to and is a staple dish in Andhra Pradesh, Karnataka, Kerela and Tamil Nadu. Dosas are also very popular in Sri Lanka, Malaysia and Singapore, where the name ‘thosai’ is more common, and are also eaten in Myanmar where they are called ‘toshay’.

The dosa is very nutritious; it is rich in carbohydrates, contains no salt, sugar or saturated fats, and its constituent ingredients of rice and lentils mean it is gluten-free and contains protein. The fermentation process increases the vitamin B & C content.

Dosa Making: Rice and black lentils are ground finely to form a batter and are left to ferment for a few hours.

A thin layer of the batter is then ladled onto a hot tava or griddle, which is greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a thin pancake. It may be flipped to brown evenly and form a crisp crust. A dosa is served hot, either folded in half or rolled up.

Dosas can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which consists

of sambhar and pickles. Common condiments also include coconut chutney, green chilli and mint chutney, dry chutney which is a powder of spices and desiccated coconut, mollgapudi powder, yoghurt or curd, sugar and muddha pappu with large amounts of ghee, which is the traditional way of eating a dosa in many parts of Andhra Pradesh.

Though dosa typically refers to the version made with rice and lentils, many other versions exist. Some variations include the egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.

• Chilli dosa: spread with chilli powder

• Open dosa: chutney powder is spread on it while cooking; before serving, spiced and mashed potato is placed on top.

• Onion dosa: spread with chopped and sautéed onions.

• Ghee (thuppa/nei) dosa: ghee is used instead of oil while frying.

• Butter dosa: butter is used instead of oil when frying, and a small amount is placed on top of it when serving.

• Roast: the dosa is spread thinly and fried until crisp.

• Kerala dosa: a different kind of traditional dosa, it is small, thick, soft and spongy. It is more like a pancake and somewhat similar to appam, but dal is used in the batter for appam, and the appam is not flat.

• Family roast: a long dosa which can be spread over 2 or 3 feet

• Paper dosa: a long and very thin, delicate dosa which can be spread over 2 feet

• Green dosa: stuffed with fresh

vegetables and mint chutney

• Chow-chow dosa: stuffed with Chinese noodles

• Masala dosa: stuffed with spiced potatoes

• Methi dosa: flavoured with fenugreek

• Cone dosa: shaped like a cone

• Rava dosa is made with rava (semolina), it does not need fermentation, and is usually considered a snack or fast food.

• Wheat dosa: made with wheat flour, and served with coconut chutney

• Vella dosa: made of jaggery with ghee.

• Ragi dosa: made of ragi or millet flour, and is usually considered “a poor man’s fare”.

• Muttai dosa: eggs are added to the regular batter.

• Uttapam: with tomatos and onions added as a topping, is a thick round dosa from Tamil Nadu.

• Set dosa: a popular type of mini dosa in Karnataka, it is cooked only on one side and served in a set of two to three, hence the name.

• Benne dosa: similar to masala or set dosa, but smaller in size, it is served with liberal helpings of butter sprinkled on it. It is said to have originated in the Davanagere district of the state of Karnataka.

• Cabbage dosa: a paste is prepared with rice, red chillies, asafotida and turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins. Once this is done, the batter is poured and the dosa is made crisp.

So you think you know your

Dosa?!The dosa is listed at number 49 on the World’s 50 Most Delicious Foods compiled by CNNGo in 2011.

TRADITION

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SPAR CONNECT

January 2012


• Neer dosa is prepared from rice, and is unique to Dakshina Kannada, Udipi and Uttara Kanada districts.

• 70mm dosa: similar to the masala dosa, but is larger.

• American chop suey dosa: served with a filling of fried noodles and tomato ketchup

• Uppu puli dosa: made by adding uppu (salt) and puli (tamarind) to the batter, it is a part of Udipi cuisine.

Dosa EnchiladaIngredients:

For the stuffing:1/2 can (450 grams for full can) baked beans1 large onion, finely chopped4 cloves garlic, finely chopped1 tsp chilli powder2 tbsp grated processed cheesea pinch dried oregano1 tbsp butter

For the sauce:3 large red tomatoes, sliced1/2 onion, chopped2 cloves garlic, finely chopped1 tbsp tomato ketchup3 tbsp tomato puree2 tbsp sugar (approx)1 tsp chilli powder4 tbsp cream1 tbsp oilsalt to taste

For the enchiladas:

2 leftover dosas, cut in 8 pieces

For the topping:

1/4 cup grated cooking cheese

Method

For the stuffing

• Heat the butter in a pan, add the onion and garlic to it and sauté for 2 minutes.

• Add the baked beans and chilli powder and cook further for 2 more minutes.

• Remove from the flame and add the cheese and oregano. Keep aside.

For the sauce

• Pressure cook the tomatoes and onion with 2 tablespoons of water for a single whistle.

• Make a smooth paste in a blender.

• Heat the oil in a large saucepan, add the garlic, the prepared paste, tomato ketchup, tomato puree, sugar, chilli powder and salt and cook for a few minutes.

• Add the cream and bring to the boil. Keep aside.

For the enchiladas

• Put 1 tablespoon of the stuffing on one dosa piece and make a roll.Repeat for all the pieces and stuffing.

• Place the rolls on a baking dish and pour the hot sauce on them.

• Sprinkle with the cheese and bake in a hot oven at 250 degree c (500 degree f) until the cheese melts.

• Serve hot.

Schezuan DosaIngredients

To be blended Into a red chilli paste (makes approx. 1 1/2 Cups)

35 to 40 whole dry Kashmiri red chillies, deseeded and soaked in 1/3 cup warm water.

For The Schezuan Sauce (makes Approx. 2 Cups)1/2 cup oil1/4 tsp M.S.G (mono sodium glutamate), optional1/4 cup finely chopped celery1/4 cup finely chopped garlic 1/4 cup finely chopped ginger 1/2 cup tomato puree1 1/2 cups red chilli paste, recipe abovesalt to taste2 tbsp vinegar2 tsp sugar

Other ingredients1 cup dosa batter4 tbsp butter1 cup chopped onions1 cup shredded cabbage1 cup carrot juliennes1 cup capsicum juliennessalt to taste8 tbsp tomato sauce4 tsp chilli sauce

1 cup boiled hakka noodles8 tbsp finely chopped spring onion greens

To serve

Coconut chutney, green garlic chutney, sambhar

Method

For the Schezuan sauce

1. Heat the oil in a kadhai till it smokes, add the MSG, celery, garlic and ginger, mix well and sauté on a medium flame for 30 seconds..

2. Add the tomato purée, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.

3. Add the red chilli paste, salt and 2 tbsp of water, mix well and simmer for a minute, while stirring continuously.

4. Add the salt, vinegar and sugar, mix well and cook on a medium flame for another minute, while stirring continuously. Use as required.

How to proceed

1. Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.

2. Pour ¼ th of the batter on the tava and spread in a circular motion to make a 9” thin dosa.

3. Place 1 tbsp of butter in the centre of the dosa, add ¼ cup of onions, ¼ cup of cabbage, ¼ cup of carrots, ¼ cup of capsicum and salt, mix well and cover and cook 2 to 3 minutes.

4. Add 1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce, 1 tsp of chilli sauce, ¼ cup of noodles and 2 tbsp of spring onion greens, mix well and cover and cook for another 2 minutes.

5. Cook till the dosa turns brown in colour and crisp, fold over while pressing it lightly using the spatula. Make a roll and cut into 2 or 3 equal pieces using the sharp edge of the spatula on the tava .

6. Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.

7. Repeat with the remaining ingredients.

For those who like to experiment in the kitchen, here are two variants of the dosa – one with a Mexican twist and the other with a distinctly Chinese appeal!

January 2012


SAMBUCA

Sambuca is an Italian anise flavoured, usually colourless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) or bright red (red sambuca).

IngredientsSambuca contains essential oils obtained from star anise, which give the liquor a strong anise flavor. The oils are added to pure alcohol, a concentrated solution of sugar and other flavouring. It is commonly bottled at 42% alcohol by volume.

HistoryThe name Sambuca comes from an Arabic word: Zammut. This was the name of an anise-flavored drink that arrived in the port of Civitavecchia by ships from the East. The Oxford Dictionary states, however, that the term comes from the Latin word sambucus, meaning “elderberry.”

Other proposals are that it could have come from the Indian name for fennel, sounf or soambu, where it is a regular ingredient in cooking.The Greek word ‘Sambuca’ was first used as the name of another anise-based liquor that was created in Civitavecchia about 130 years ago. The first commercial version of such a drink started at the end of 1800 in Civitavecchia thanks to Luigi Manzi who started selling Sambuca Manzi, is still produced today. In 1945, soon after

the end of World War 2, commendatore Angelo Molinari started producing Sambuca Extra Molinari, that helped in the diffusion of Sambuca all over Italy. It is speculated that it was inspired by the success Greek ouzo had in Italy and France in the 19th century.

How to serve SambucaSambuca, served on the rocks as an a ammazzacaffè. (Ammazzacaffè is the popular Italian assimilation and adaptation of a usage born among aristocratic classes, where it was common to move to a different room to smoke and to serve a cognac or a brandy after dinner).

NeatSambuca can be served neat, as ammazzacaffè (in this case, a small glass of liqueur usually consumed after coffee to dull its taste). It is a common Italian custom, especially after a generous & tasty festive meal, or just as refreshment.

On the rocksSambuca can be served with ice, optionally adding some coffee beans as ornament. The ice enhances the flavors and changes the color of the drink from transparent to dense white.

With toasted coffee beansIn Italy it is common to serve neat Sambuca with some floating coffee beans dropped on it: it is called Sambuca con la mosca (literally, “Sambuca with fly”). The beans are there as an ornament, but they can be chewed to increase the taste of anise. It is usually served in restaurants with 3 coffee beans and is said that the beans represent health, happiness, and prosperity. The 3 beans signified the Christian Trinity (Father, Son and Holy Ghost).

In coffeeSambuca can be added to coffee as a sweetener instead of sugar. The mixed drink in Italian is called caffè correttó (literally, “corrected coffee”), though more commonly caffè correttó refers to ‘grappa’ (grape based pomace brandy) and coffee.

With waterSambuca can be served by adding fresh water, becoming a refreshing drink with less alcoholic bite.

Flaming SambucaSambuca may be served in a shot glass and then set on fire for a second or two, in order to increase its flavour.

ÉLAN

January 2012

SPAR CONNECT

January 2012


Beauty Secrets with HONEY

and flavonoids that may function as antibacterial agents. Honey is a great natural moisturizer for dry and parched skin. A humectant, it is able to attract and retain moisture, and rebuilds the moisture level in the skin without making it oily. Honey provides a calming effect without irritating the skin, and helps replenish necessary skin moisture, especially during the winter months. This is why the

golden liquid is such a popular anti aging skin care ingredient in many commercial moisturizing products including cleansers, creams, shampoos, shower gels, and conditioners. And because it’s so gentle, it is suitable for sensitive skin and baby care products.

Concoct your own favourite beauty treats at home using honey – make pampering, anti aging skin care masks that give your skin a nourishing and relaxing effect. The beauty of homemade face masks is that fresh raw ingredients are used, with no additives or preservatives.

Honey is a great natural anti aging skin care product. Throughout the centuries, legendary beauties like Cleopatra and Poppea, wife of Roman Emperor Nero have used raw honey as part of their skin and hair care treatments to keep them looking youthful. This natural healing agent contains an enzyme called glucose oxidase, that when combined with water, produces hydrogen peroxide - a mild antiseptic. In addition to the glucose oxidase enzyme, honey also contains antioxidants

ALLURE

January 2012

SPAR CONNECT

January 2012


Easy Face Mask Recipes for Different Skin Types

For Sensitive Skin: Banana & Honey Mask You will need : 1/2 mashed banana, 1/4 cup oatmeal, cooked with milk, 1 egg, 1/2 tablespoon honey Mix ingredients together. Massage onto face in a slow, circular motion and leave for 15 minutes. Rinse with tepid water. Oatmeal is high in nourishing vitamins and minerals; it gently cleanses and heals skin. Bananas contain vitamin A; eggs contain lecithin, a natural skin emollient; and honey helps to maintain the skin’s natural acid mantle.

For Dry Skin: Honey & Egg Mask

You will need: 1 tablespoon honey, 1 egg yolk, 1/2 teaspoon almond oil , 1 tablespoon yogurt

Put all ingredients into a large bowl and stir until it becomes sticky and thick. Apply the mask to your face for 5 minutes and wash face thoroughly with a mild facial soap. Honey stimulates and smoothes, egg and almond oil penetrate and moisturize, and yogurt refines and tightens pores.

For Oily Skin: Honey-Papaya Mask

You will need: 1/3-cup cocoa, three teaspoons of heavy cream, 1/3-cup ripe papaya, 1/4-cup honey and three teaspoons of oatmeal powder

Mix and apply on your face. After 10 minutes, wash your face with warm water. This anti aging skin care mask helps heal skin blemishes, nourishes, draws out impurities, balances your skin pH, and will leave your skin radiant and soft. Good for acne-prone skin.

For Tired Skin: Almond & Yoghurt Honey Mask

You will need: 180 ml plain yoghurt, 4 to 5 finely-crushed almonds, 2 teaspoons honey, 2 teaspoons wheatgerm oil,

Mix all the ingredients into a smooth paste. Apply and massage the mixture into skin. Keep the mask on for 20 minutes.

For Normal Skin: Apple Honey Mask

You will need: 1 apple, cored & quartered, 2 tablespoons honey

Drop the apple pieces into a food processor and chop up. Add honey and refrigerate for 10 minutes. Pat the mixture onto your face with a light tapping motion, until the honey feels tacky. Leave it on for 30 minutes and then rinse.

For Dry Skin: Avocado & Honey Face Mask

You will need: 2 tablespoons of avocado flesh, 2 tablespoons honey, 1 egg yolk

To form this anti aging skin care face mask, put all the ingredients in a blender, or mash by hand in a bowl. Use your fingers to spread the mask over your face and neck and leave it on for at least 30 minutes, preferably longer, before removing.

For All Skin Types: Honey & Lavender Facial Mask

You will need: 1 tablespoon raw honey, 3 drops lavender essential oil

Mix the ingredients, dampen your face with warm water, and smooth on the honey and lavender mixture. Leave the mask on for 15 minutes. Then rinse off with warm water.

For Oily Skin: Carrot Face Mask

Your will need : 2-3 carrots, 4 1/2 table spoons of honey

Cook the carrots and then mash them up. Mix the carrots with honey and refrigerate for 10 minutes. Apply gently to the skin and wait for ten minutes. Rinse off with cool water. Carrots are known to be rich in vitamin A and C. They are also rich in potassium. Vitamin A and C are antioxidants. Honey contains sugar, enzymes, minerals, vitamins and amino acids.

January 2012


“Indian housewives, have been known traditionally for their prudent shopping habits, especially when it comes to daily household consumption products. The lady of the house plays a pivotal role in balancing her family’s nutritional requirements. She therefore decides what the family should eat, what they should wear, from where & what to shop and so on. All this and more is achieved within a stipulated budget.

Media exposure and travel, both domestic and international, has helped to add to her inherent knowledge. Hectic schedules coupled with rising prices have made her invent & innovate to maximize her resources, be it time or money. Therefore, it’s not merely shopping any more, it’s all about SMART shopping.

At SPAR, we understand & appreciate this intricate balance & metamorphosis that Indian women are going through. This is one of the reasons why a range of “SPAR” branded daily household products was introduced to meet her quality expectations and also

help her “SAVE BIG”.

Our objective was simple: to develop & produce products that were on par or better than the best branded products at prices that were at least 15% to 20% lower than branded products. Today, there are about 68 SPAR products available in the FMCG range. Food products include tea, cornflakes, muesli, tomato ketchup, instant noodles, mango & apple drinks, packaged atta and 15 different types of traditional snack foods & namkeens. Non food products include a toilet cleaner, disinfectant floor cleaner, glass cleaner, phenyl, detergent powders & detergent bars, dishwash liquid & bar, scrubbers, air-freshener blocks, agarbattis, baby diapers, paper products like tissues, napkins & garbage bags.

Soon to be added are SPAR branded pickles, papads, ginger-garlic paste, jams, more drink varieties & 100% pure juices, biscuits, cookies, wafers & frozen green peas. We are planning to introduce a range of

health & beauty products which will include shower gels, body lotions, hand wash and sanitiser, shaving products, deodorants, women’s beauty and hygiene products.

One thing is rest assured: the impeccable quality of SPAR branded products. These products are manufactured in the best state of the art facilities in India, that follow advanced quality standards such as HACCP & ISO norms. Low cost overheads, as compared to national brands, help keep prices low & maintain high quality standards. So that you enjoy the best of both worlds – products that are on par with branded goods but at far lower prices.

There’s no better way to test what we claim than by trying out our products. As they say, improvement is a constant process. We therefore, would like you to use our products and give us feedback. Please send in your comments by mail to [email protected] or speak to our Manager Private Label on + 91 80 41811600.

Happy Shopping at SPAR

PRIVATE LABEL

January 2012

SPAR CONNECT

Best Deals of the Month* A

T &

Skyb

ags

(Sel

ect R

ange

) at 5

0% o

ff

FREE 5 ltr Pressure Cooker, Induction Based

3 Pcs Non-Stick Set & Electrical Kettle worth `4510

4 Burner GlassTop Gas Stove

M.R.P.: `12555SPAR Price: `8045/-

20l Convection Microwave

OvenM.R.P.: `6990

SPAR Price: `5990/-

14 pcs Dinner Set

M.R.P.: `3100SPAR Price: `2499/-

Double Bedsheet setSATIN

M.R.P.: `1499SPAR Price: `799/-

32 LCD withHD Ready, 2 USB

M.R.P.: `21990SPAR Price: `17990/-

Microfiber Duvets

FLAT

Dry Max All NightReg 28’s

Get `21/- off on MRP

International Creamy White Swiss Moisturisers125g

Buy 4 Get `24/-off on MRP


Baby Diapers Large 60’s / Medium 66’s


Liquid 500ml

Buy 2 Get `10/- off on MRP

Select variants


Energy Drink335ml

Buy 2 Get `45/-off on MRP

Select variants


Extra VirginOlive Oil 1ltr

Select variants

Get `40/- off on MRPCoffee 200g Pouch

Buy Harpic 750ml & Get `17/- off on Mortein Naturgard 45n

Select variants

1kg



Comments and Suggestions: [email protected] *Conditions apply, Offer period as mentioned above or till stocks last. Prices are subject to change based on market conditions. The promotional offers are only for retail customers. Quantity restrictions applicable at the discretion of SPAR Management. The product pictures shown are indicative only and may not be the same as the actual product. Savings are calculated on basis of MRP/Estimated Market Price.

Chakki FreshAtta 10kgGet `61/- off on MRP

January 2012


APPLES: ` 100/- per kg upwards • Fuji • Golden Delicious • Red Delicious • Royal Gala • Granny Smith • Pink Lady • Pacific Rose

DUVETS: ` 1999/- upwards • Orient Paris • Portico • Trance

GREEN TEA: ` 30/- to ` 410/- depending on brand and pack size • Brewberry • Lipton • Mlesana • Tata • Teekanne • Tetley • Twinnings

HONEY: ` 43/- to ` 440/- depending on brand and pack size • Alshifa • Capilano • Dabur • Kumaoni • Lune de Miel • Wipro

MUSHROOMS: ` 40/- per packet of 200g • Oyster • Button

MICROWAVES: ` 3790 upwards • Kenstar • LG • Samsung • Godrej • Onida • Morphy Richards

PRAWNS : ` 300/- per kg upwards • White • Tiger

SAMBUCA: ` 2783/- per bottle

WINE GLASSES: ` 277/- to ` 568/- for 6 pieces depending on brand and type of glass • Luminarc • Ocean • Art & Craft

SPAR PRIVATE LABEL PRODUCTS: price range depends on weight/number of product pieces • Baby diapers: ` 239/- to ` 612/- • Garbage bags: ` 54/- to ` 60/-

• Facial tissues: ` 49/- • Breakfast cereals: ` 120/- to ` 135/- • Detergent powder: ` 72/- to ` 73/-

• Detergent bar: ` 24 to ` 72/-

• Dishwash liquid: ` 64 to ` 99/- • Dishwash bar: ` 16/- to ` 40/- • Dishwash scrubber/ sponges: ` 13/- to ` 59/- • Fruit drinks: ` 49/- • Hand sanitiser: ` 45/- • Incense sticks: ` 40/- • Instant Noodles: ` 12/- to ` 40/- • Tea: ` 67/- to ` 130/- • Floor cleaner: ` 89/- to ` 157/- • Moth repellant: ` 26/- • Paper napkins: ` 45/- • Kitchen towels: ` 99/- • Phenyl: ` 51/- • Snack foods: ` 26/- to ` 75/- • Glass cleaner: ` 52/- • Toilet cleaner: ` 58/- to ` 78/- • Toilet roll: ` 99/- • Tomato Sauce: ` 32/- to ` 55/- • Wheat flour: ` 33/- to ` 160/-

APPENDIX

* Prices are subject to change based on market conditions.

January 2012

SPAR CONNECT

Shop for ` 499/-& get free membership

Max Hypermarket India Pvt. Ltd2nd Floor (Above SPAR Hypermarket) No. 39/3 & 44, Bannerghatta Road, Bangalore - 560 029. T +91 80 41811600 www.sparindia.com

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Documents

SPAR Connect Jan. Issue