Browse Author: Amo Panesar

Healthiest Ways to Cook Meat Feature

The Top 3 Healthiest Ways to Cook Meat

We at Mr Mango delivery thought you, our wonderful customers, would be interested in the healthiest ways to cook your HMC approved Halal meat.

There are countless methods to cooking meat but not all are what you’d call “healthy.”

So, here are the top 3 techniques to cook your meat in the most guilt-free and health conscious ways known to mankind!

Grilling

Healthiest Ways to Cook Meat Grilling

Now I know what you’re thinking. You think grill and an image an unhealthy barbecue comes to mind but, if George Foreman has taught us anything, grilling can be a very healthy cooking option.

Grilling is extremely popular as it requires few additional fats (like oil) whilst retaining the meat’s nutrients. It also adds a smoky flavour which many find appealing.

However, there are some things you should avoid when cooking your meat on the grill including chargrilling. Regularly consuming chargrilled meat has been linked to pancreatic and breast cancer.

Furthermore, when meat is grilled at high temperatures, the animal fat which melts onto the cooking surface creates a toxic chemical called polycyclic aromatic hydrocarbons (PAHs); these are known carcinogens i.e. cancer causing agents.

I know this sounds concerning but if you remove the meat drippings once cooked, PAH formation can be reduced by a whopping 89%!

Overall, if you don’t overly cook your meat and get rid of the drippings when cooked, you will be consuming leaner meat full of nutrients!

Poaching

Healthiest Ways to Cook Meat Poached

Poaching is not just for eggs! It’s a great way to cook delicate foods such as chicken because liquid, not fat, carries the heat into the meat whilst cooking.

Although poaching may take a little longer to cook meat than grilling due to the lower cooking temperature, research has shown that a little more patience at the stove may not be such a bad thing.

Cooking with moist heat at low temperatures can minimise the production of advanced glycation products (AGEs) which have been associated with diseases including heart and kidney disease.

The trade off with poaching is that some of the meat’s nutrients may be lost; in particular Vitamin B.

Poaching is relatively shorter than the similar methods of steaming or simmering so in terms of moist heat methods, it’s your best bet!

Pressure Cooking

Healthiest Ways to Cook Meat Pressure Cooker

Pressure cooking is very quick and healthy way to cook meat!

A big advantage off pressure cooking is that due to its quickness, the meat’s vitamins and minerals are kept intact.

Also, the cooker seals the meat in steam created by the boiling water meaning flavours are intensified and no extra oil or fat is needed.

The only disadvantage is that this method may result in some meats becoming overly soft but after some trial and error with various meats, this shouldn’t be a long-term issue.

And that is our top 3 ways to cook meat in the healthiest way possible! Which way do you prefer to cook your meat? Be sure to let us know in the comments below!

Gulab_Jamun

The Sweet History of the Gulab Jamun

We’re Jamun, We’re Jamun. I hope you like Jamun too!

One of the sweetest dishes South Asian cuisine has to offer is undoubtedly the Gulab Jamun! Made from the perfect concoction of floury, milky, sugary, syrupy and nutty ingredients, the Gulab Jaun packs a powerful punch that rounds off any meal perfectly.

These rose scented syrupy spheres of joy are particularly popular in India, Sri Lanka, Nepal, Pakistan, Bangladesh and now, it would be difficult to find an South Asian restaurant in the UK which doesn’t have this desert on their menu.

Read on to learn the history of the Gulab Jamun and how to make the perfect batch yourself!

The Gulab Jamun Origin Story

“Gulab” is derived from the Persian word gol (flower) and ab (water) whilst “Jamun” is the Hindi/Urdu word for Syzygium cumini, a fruit also known as the Java plum which is a similar size and shape to the Gulab Jamun.

Believe it or not, the first Gulab Jamuns were prepared in medieval India and is the descendant of a fritter. According to the culinary historian Michael Krondl, the dish may have derived from a Persian dish which was improperly prepared by the Mughal emperor Shah Jahan’s personal chef.

The Perfect Gulab Jamun Recipe

Ingredients:

  • 130g dried milk powder
  • 3 tablespoons plain flour
  • 2 tablespoons ghee (clarified butter), melted
  • 1/2 teaspoon baking powder
  • 125ml warm milk
  • 1 pinch ground cardamom
  • 1 litre vegetable oil for deep frying
  • 250g caster sugar
  • 200ml water
  • 1 teaspoon rose water
  • 1 pinch ground cardamom
  • 1 tablespoon chopped almonds (optional)
  • 1 tablespoon chopped pistachio nuts (optional)
  • 1 tablespoon sultanas (optional)

Steps:

  • First of all, get yourself a large bowl and mix together the flour, baking powder, dried milk power and cardamom
  • Stir in the chopped almonds, chopped pistachio nuts and sultanas (all of which are optional)
  • Add the ghee and mix well with the warm milk
  • When well blended, cover the dough and let the mix rest for 20 mins
  • For the syrup, in a large frying pan, mix and stir the sugar, water, rose water and a pinch of cardamom. Simmer for 1 minute then set this mix aside as well
  • Get a large frying pan and fill it hallway up with oil and heat for 5 minutes over a medium flame
  • Knead the dough and create 20 small balls
  • Then, on a low heat, fry the balls (10 at a time)
  • After a few minutes the Jamun will expand twice their size and begin to float. At this point, increase the heat to medium and turn them frequently until they turn golden brown.
  • Remove the Jamun from the oil, allow them to cool slightly and then drain them using a kitchen towel.
  • Place all of the Jamun onto a pan with the syrup and simmer over a medium heat for 5 minutes.
  • Squeeze them sporadically so the Jamun can soak up as much of the syrup as possible.
  • Serve immediately or allow to cool then chill.
samosa 1

The Delicious History of the Samosa

Ah, the Samosa. Its savoury offerings have tantalised the taste buds of the world’s population for hundreds of years and the triangular South Asian delicacy has become a staple in British Culture.

Who would’ve thought such an elegantly simple dish would have reached these untold levels of popularity? How did this immense following of the Samosa occur?

Read on to find out the history of the samosa and how to create the perfect tetrahedral snacks yourself!

The Samosa’s Origin Story

The beginnings of the samosa can be traced back prior to the 10th century! It was in Middle Eastern cuisine where its origins can be found under the name Sanbosag in Persian texts.

India and Pakistan had no knowledge of the Samosa until the 13th or 14th century when migrant workers travelled from the Middle-East to the South Asian countries to find employ in the kitchens of Muslim nobility.

In the following centuries, the many variants of the Samosa were created due to the diverse eating cultures in different regions e.g. the vegetarianism found in Hindu culture brought the Vegetable Samosa into fruition.

The Samosa can now be found in a plethora of countries including:

India, Bangladesh, Nepal, Pakistan, Maldives, Uzbekistan, Kazakhstan, Kyrgyzstan, Xinjiang, Burma, Indonesia, Djibouti, Eritrea, Ethiopia, Somalia, Israel, Portugal, Brazil, The United Kingdom, Trinidad and Tobago, Uganda, South Africa, Kenya and Tanzania.

It is remarkable how far and wide the samosa has travelled and it is because of this reach that we now have so many Samosa varieties to choose from. In 2017, we now have the real first world problem of deciding on which Samosa to devour.

Chole Samosas, Chow Mein Samosas, Pasta Samosas, Keema Samosas, Cheese Samosas, Chocolate Samosas, Fried Rice Samosas, Matar Soya Samosas, Egg Samosas, Paneers Samosas, Jam Samosas and Fish Samosas are just some of the concoctions the world has come up with.

But what is the perfect Samosa?

The Perfect Samosa Recipe

samosa 2

In this writer’s humble opinion, a Samosa is at its finest when it’s kept to its purest form…the vegetable samosa! Also, the perfect samosas have to be baked!

As time has passed and the health conscious among us have increased, Samosas have been forced to adapt to survive and they have done so splendidly.

The advent of the baked Samosa was a gamechanger; no longer are the triangular treats a greasy and oily encounter but a healthier non-dripping enriching one.

It is the simplicity of the Vegetable Samosas that make them so effectively scrumptious, providing all of the correct textures and ingredients for a melt in the mouth experience every time.

Ingredients:

  • 3 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 60g chopped onion
  • 1 tsp finely chopped ginger
  • 60g frozen peas
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp red chilli powder
  • ½-¾ tsp garam masala
  • 1-2 tsp dried mango powder
  • salt (to taste)
  • splash water
  • 600g potatoes
  • 4 tbsp chopped fresh coriander leaves
  • packet ready-made filo pastry
  • 5 tbsp melted butter

 

Steps:

  • Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds
  • Add the onion and ginger and cook for 2-3 minutes over a high heat.
  • Add the peas, spices, mango powder, salt, a splash of water and stir well.
  • Cook for 1-2 minutes, then add the potatoes and coriander and cook for an additional 2-3 minutes.
  • Taste your creation and adjust the seasoning if required.
  • Preheat the oven to 200C/400F/Gas 6.
  • Lay the pastry sheet flat on a clean surface and brush with melted butter.
  • Fold in one third of the pastry lengthways towards the middle.
  • Brush again with the butter and fold in the other side to make a long triple-layered strip.
  • Place one teaspoon of the filling mixture at one end of the strip, leaving a approx 2cm/1in border.
  • Take the right corner and fold diagonally to the left which should form a complete triangle.
  • Fold again along the upper crease of the triangle until you reach the end of the strip.
  • Brush the outer surface with more butter.
  • Place onto a baking sheet and cover while you make the rest of the samosas.
  • Bake in the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
  • Serve with Chutney
  • Enjoy!
Santa food

How many calories does Santa eat on Christmas Eve?

On Christmas Eve, Santa Claus will be delivering presents to 1.6 billion children! If those children are evenly distributed across the world that means Santa will be travelling a distance of 510,000,000 km!

Santa is going to work up quite the appetite after climbing up and down all of those chimneys so it’s a good thing children always leave him some snacks to help keep him going.

These snacks normally take the form of cookies and milk. The cookies provide an instant sugar boost whilst the milk will provide Saint Nick with slower releasing form of energy. The perfect quick combo snack for a man in a hurry.

Just how many calories do all of those cookies and glasses of milk amount to? The answer may frighten you!

Let’s assume that every glass of milk is 200ml and that every house leaves 2 medium sized cookies for Santa.

The milk would be 87 calories, meanwhile the double serving of cookies would be 156 calories. In total, Santa would be consuming 243 calories at every house he visits.

So how many houses does he visit? Well, With an average of 2.5 children per household Santa will need to make 640 million stops.

640,000,000 x 243 = 155,520,000,000 billion calories!!!

After Christmas Day, Mrs Claus must surely get Santa on a low carb, low sugar, raw food, paleo, caveman diet to balance all the milky, chocalatey, biscuity goodness!

How to make the perfect Jalebi

There’s just something about Jalebi isn’t there? Their sweet aroma, their crispy crystalized orange outer layer and the sugar syrup that is waiting to be devoured after that first bite. It is no surprise that the dessert has been a staple for South Asian families, particularly when entertaining guests. Over the holiday season, entertaining family and friends will become a more frequent activity and all will be expecting the crunchy chewy texture of Jalebis to be waiting for them moments after walking through your door. Here is how to make the perfect Jalebi so you don’t disappoint those armed with a seasonal sweet tooth….

 

Ingredients:

Batter:

  • 1 cup all-purpose flour
  • 2 tbsp corn starch
  • Pinch of citric acid
  • 1 teaspoon of oil
  • 1 teaspoon of Yeast
  • 1-1/2 cup water

Syrup:

  • 1-1/2 cups sugar
  • 3/4 cup water
  • 4 crushed cardamom
  • A few strands of saffron
  • Few drops lemon juice
  • Frying oil

 

Steps:

Batter:

  • Mix the all-purpose flour and corn starch
  • Add the yeast and citric acid and mix well
  • Add the water slowly to make batter; this should be the same consistency as pancake batter
  • Place the batter aside in a warm place for half an hour

Syrup:

  • Boil the sugar and water together
  • Add the lemon juice, cardamom and saffron
  • Boil for 2-3 mins until the syrup starts to stick to your finger
  • Turn off heat

Remaining Steps:

  • Heat oil in a frying pan that is one inch deep
  • To test, place a drop of batter in the oil and, if the batter sizzles and rises into a ball, then the oil is ready
  • Place the Jalebi batter into a piping bag
  • Squeeze the batter into the hot oil in the oh so familiar concentric Jalebi shape
  • Fry the batter until light golden brown on both sides
  • Remove the Jalebi from the pan, wait for a minute, then transfer them into the warm syrup
  • Soak for about thirty seconds and then take them out
  • Repeat the process and a batch of Jalebis will be ready to serve