HT-26-5-2015-NoTVDay - Kick - Mumbai`s first Futsal arena

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HINDUSTA N TIMES, MUMBAI
TUESDAY, MAY 26, 2015
SWITCH OFF. UNWIND. EXPLORE
The No TV Weekend is almost here. In the run-up, we suggest ways in which you can celebrate with friends and family.
Don’t miss: HT’s exciting events and prizes. Join the celebration on facebook.com/htnotvday and twitter.com/htnotvday
Cook up a storm
EAT Turn meal time back into family time this weekend. Prepare a family feast where each
member contributes a recipe, or turn back the clock and revisit cherished childhood memories
■
Soar hundreds of feet above
S
tthe city and see its stunning
c
coastline from an all-new pers
spective. Noon to 1 pm, at
P
Pawan Hans, Juhu
vishwadha.chander@hindustantimes.com
Remember when summer holidays were
made of lazy afternoons and raw mangoes stolen from the neighbour’s tree?
Jam sandwiches and cold nimbu-paani
after hours spent playing in the sun?
This No TV Weekend, take a trip down
memory lane with friends and family. Get
the little ones into the kitchen, call friends
over, and surprise them with much-loved
favourites served with a twist.
“I can’t steal mangoes today,” says food
blogger and entrepreneur Amrita Rana,
laughing. “But the memory of those kachcha aam treats has stayed with me, so I
make a raw mango mousse that brings
alive that flavour from my childhood.”
Cooking together is a great way to
keep the family away from the TV, adds
food consultant and author Rushina
Munshaw Ghildiyal.
In fact, the family fun can start with
deciding the menu for the weekend.
A good way to get your kids on board,
says Ghildiyal, is by asking each of them
to suggest a favourite dish or recipe that
they would like to help make.
“Then you can make a list and take
them shopping for ingredients. This is
when you can tell your kids stories about
your favourite meals, the veggies and
fruits you liked and disliked,” she says.
Family time in the Ghildiyal home
is often spent in the kitchen, with her
husband and two children, aged 13 and 7.
“We got rid of our TV three years ago,
and that has given us more time for such
activities, and few sights are as precious
as that wide grin of achievement on your
child’s face when they realise they have
actually cooked a meal,” she says.
It’s not always the mother passing on
the love of cooking to the child, though.
Former banking executive Diana
Fernandes, 49, says her 17-year-old
daughter has taught her to have fun in
the kitchen. “She turns on her electronic
dance music and bakes cakes from recipes she finds online. She enjoys cooking
like I never did,” says Diana, laughing.
“Now I find myself doing a jig as I make
dinner too.”
Food is also the ultimate way to
go home.
OPEN-DECK BUS RIDE
B
Breeze through south Mumbai
a
atop an open-deck bus. Register
o
on the same day and collect
p
passes at Coomaraswamy
H
Hall gate of the Chhatrapati
S
Shivaji Maharaj museum
b
between 3 pm and 3.15 pm.
H
Hop on for an hour-long ride at
4.30 pm
ODYSSEY IN THE OCEAN
O
E
Explore
the world of oceans and
c
create your own giant undertthe-sea collage with author
K
Katie Bagli and artist Zainab
T
Tambawala. 10.30 am to noon,
a
at Kitab Khana, Fort
MADHUBANI WORKSHOP
FOR KIDS
F
■
Food blogger Kalyan Karmakar says he recreates his Kolkata-based mother’s do-it-yourself pasta recipes when he’s missing her. ‘I was a fussy eater as a child and she tried
so hard. Those memories are precious to me,’ he says. Fellow blogger and entrepreneur Amrita Rana says she likes to recreate childhood favourites with a twist.
TRADITION WITH A TWIST
For foodies, the HT No TV Weekend is the perfect time to
turn off the box and tune in to your imagination. What was
your favourite dish as a child, and how can you reinvent it? If
you need a hand getting started, let our experts help you out
(Serves two)
Ingredients: 4 raw mangoes, peeled & sliced; ½ cup sugar; 1 tsp freshly
roasted cumin powder; 1 tsp rock salt; handful of mint leaves; 2 cups
whipped cream; chilli powder to taste
Method: Boil raw mango in a little water until soft and mushy, add
cumin powder, rock salt and sugar and cook
for 5-10 minutes, until sugar has melted and
water evaporated. Take off flame. Add
mint leaves and blend until
smooth. Set aside to cool.
Whisk cream until soft
peaks have formed. Fold in
raw mango puree and
transfer to serving bowl.
Garnish with raw mango
slices and chilli powder.
Serve chilled.
CARROTCINNAMON
MUFFINS
(Makes 12)
Ingredients: 1½ cups maida; 1½
tsp baking soda; 1 tsp freshly grated
nutmeg; 2 tsp powdered cinnamon; ½ tsp
salt; 3 cups grated carrots; 1½ cups sugar; 1 cup sunflower oil; 1 cup chopped walnuts;
3 eggs, beaten
Method: Preheat oven to 220o C. Sift flour with baking
soda, nutmeg, cinnamon and salt into a bowl. Blend
carrots, sugar, oil, walnuts, eggs in another bowl. Add
contents of first bowl and mix. Pour batter into 12
muffin moulds. Bake in preheated oven for 10-12 minutes. Turn out on to a wire rack to cool. Decorate
with butter cream or extra walnuts, and serve cold or
warm.
(Recipe courtesy blogger and food entrepreneur
Rushina Munshaw Ghildiyal)
T
TEST
YOUR SKILLS
AT FOOSBALL
A
BEER-AND-FOOD
B
PAIRING
Get
G tips from the experts at
I
Irish
House. Entry based on
a
availability
of space. 1 pm to 2
p
pm,
at Irish House, Kala
G
Ghoda
MALABARI
QUESADILLAS
(Serves two)
RAW MANGO MOUSSE
S
Sketch
intricate Madhubani
d
drawings on paper bags, colour
tthem in bright shades and take
tthem home as souvenirs, at
tthis workshop by Maitri Katwa.
1
12.30 pm to 1.30 pm, at
C
Chhatrapati Shivaji Maharaj
museum, Fort
W
While
your friends are busy
s
sweating it out on the field, test
your football skills with a game
y
of foosball in games between
o
ttwo-member teams. 6 pm to 7
pm, at Kick, Powai
p
The Guide
(Recipe courtesy blogger
and food entrepreneur
Amrita Rana)
Food blogger Kalyan Karmakar says
he recreates his mother’s do-it-yourself
pasta recipes when he’s missing his
mom, who lives in Kolkata.
“I was a fussy eater as a child and
she tried so hard... those are precious
memories for me,” he says. “Like her,
I don’t consult recipes. I just make the
dishes based on memory.”
Mumbai-based cinematographer Devu
Narayanan remembers hating vegetables
as a child. “But my grandmother made
an irresistible avial,” she says. “Today, I
carry her kitchen secrets with me and in
the little kitchen of my rented Andheri
flat, so different from her massive kitchen
in Thiruvananthapuram, I experiment
with different vegetables in avial — a
dash of basil, for instance, or zucchini.”
The best part about cooking is the
knowledge that you are part of centuries of tradition, says Arundhathi Rao,
a teacher with two grown children.
Reinventing traditional Tamilian recipes is part of that tradition in her home.
“My children made a face every time
I made sambar-and-potato curry, so I
added cheese and used it as a sandwich
filling,” she says. “My kids still love it.
And now my daughter, a PR executive
who lives in Bangalore, has also started experimenting in the kitchen. She
recently told me she used my sambar
powder with oats, adding a further twist
to the food I made.”
On No TV Weekend, your favourite
newspaper has lots lined up. Here’s
a look at the schedule for Saturday
HELICOPTER JOYRIDE
H
VIDYA SUBRAMANIAN/HT
Vishwadha Chander
HINDUSTAN TIMES
OFFERS YOU...
Ingredients for filling: 45 gm lamb
mince, 1 tbsp hung curd, 2.5 gm
turmeric powder, 3 gm caramelised
garlic paste, 1 tbsp oil, pinch of cumin
seeds, 1 black cardamom, 2 cloves,
5 gm cinnamon, 2-3 black peppercorns,
¼ onion roasted and chopped, 5 gm
chopped ginger, 1 chopped green chilli,
¼ tsp cayenne powder, ¼ tsp coriander powder, pinch of fresh coriander
leaves, salt to taste
Method: Marinate lamb, curd, salt,
turmeric powder and garlic paste for
2.5 hours. Heat oil in pan. Add cumin,
cardamom, cloves, cinnamon, peppercorns; sauté till fragrant. Add onions
and sauté till combined. Add ginger,
green chillies, cayenne, coriander
powder. Sauté for a minute. Add
marinated kheema and cook on low
flame for 2-3 mins.
Ingredients for Malabari paratha: 1 cup
wheat flour, pinch of sugar, 60 ml milk,
1 egg white, 100 ml oil, salt to taste
Method: Make a well in the centre of
the flour and add salt, sugar, milk, egg
white and 80 ml oil. Fold in walls of the
well and knead gently with a little cold
water to make soft dough. Cover with
muslin and set aside for 15 minutes.
Smear oil on a rolling board and rolling
pin. Roll out thin rotis, spread oil on
and fold into a triangle, then roll into a
ball; repeat 2-3 times for layered effect.
Cover with moist muslin and set aside
for 10 mins. Be gentle to retain the layers when rolling into circles for cooking.
Place kheema in centre of each paratha
and fold. Heat over low flame, cut each
paratha in half and garnish with coriander, chopped chilli and hit of lime. Serve
hot, with a salsa dip and fresh salad of
rocket, arugala and iceberg lettuce.
(Recipe courtesy Gaurav Dabrai,
co-owner of Santé, Bandra)
BERTOLLI
B
INDIAN FUSION
WITH
CHEF RANVEER BRAR
W
COOKING WITH
THE KIDS
No matter how young or inexperienced your child is, if he can walk
and talk, he can start his adventures with food.
A sandwich bar is a great start.
You can prep the ingredients and
lay them out — sliced vegetables,
cold cuts, sliced meat, cheeses,
dips and spreads, butter, chutneys,
bread, bagels or burger buns,
maybe even some fruit preserves
and chocolate sauce. Then, let your
kids go wild. Lettuce and apricot?
Why not?
Another thing that always works
with kids is Italian food — a do-ityourself pizza, lasagna or pasta, or
a good old mac and cheese with
garlic bread. The key is to make it
colourful and let the child lead the
way. That’s also the best way to
end up with a quirky new recipe.
For older or more practised children, try cupcakes or a chocolate
fondue served with cake, marshmallows and fresh fruit. Just cover
the good upholstery before you get
out the molten chocolate.
(Courtesy blogger and
food entrepreneur Rushina
Munshaw Ghildiyal)
Attend
A
a demonstration of foods
styling
tips and unique ways of
p
plating,
and discuss the mode
ernisation
of Indian cuisine with
t
twists
on classic meals. 5 pm
t 6 pm, at Shiro, Worli
to
PIZZA-MAKING
P
WORKSHOP
Let
L Serafina show you how to
r out your pizza the Italian
roll
w
way.
Entry based on availability
o
of space. 5 pm to 6 pm, at
S
Serafina, Kala Ghoda
ASH KING UNPLUGGED
A
E
Enjoy
an Ash King
p
performance in an intimate
s
setting. 6 pm to 9 pm,
A
Andheri Base
K
KICKBOXING
WORKSHOP
W
WITH LEENA MOGRE
G
Get some high-intensity
a
aerobics and resistance training
ffor muscle-building and heart
a
and lung fitness. 10 am to 11
a
am at Leena Mogre Fitness
C
Centre,
Bandra
H
HERITAGE BICYCLE RIDE
G
Get on your bicycle and meand
der in the wee hours to see
M
Mumbai in a different light. Ride
p
past landmark structures and
iinteresting bylanes. Assembly
ttime: 6 am, at Kailash Parbat
rrestaurant, Colaba
TOUR OF HOSPITALITY IN
19TH-CENTURY BOMBAY
1
F
Find
out more about the crumb
bling mass of iron and brick
k
known as Esplanade Mansions,
o
once Bombay’s premier hotel,
a
and the Taj at Apollo Bunder.
A
Assembly time: 8.45 am, at
Rhythm House, Kala Ghoda
UPCYLING WORKSHOP
Learn how to make chic new
things from those old knickknacks lying around. 3 pm to 6
pm, at Eternity Mall, Thane
B
BIRD-WATCHING
AND
PHOTOGRAPHY TRAIL
P
G
Get an inside view of an urban
g
green lung. Assembly time:
7
7.30 am, at Tikuji-ni-wadi
g
gate, Thane
To register for these events, go to
notvday.hindustantimes.com
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