Delhi Tremors Shake up Indian Social Media

a day ago

Delhi Tremors Shake up Indian Social Media | Vantage with Palki Sharma
Delhi Tremors Shake up Indian Social Media | Vantage with Palki Sharma
Residents of New Delhi woke up to minor tremors on Thursday. Thankfully, no damages or casualties were reported, so social media users turned to memes. Palki Sharma brings you the best ones on Joke of the Day.
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6 Monsoon Tiffin Ideas That Are Healthy And Do Not Spoil Easily

NDTV

2 hours ago

NDTV

6 Monsoon Tiffin Ideas That Are Healthy And Do Not Spoil Easily

Monsoon has arrived in India, and it is common to crave fried food during this season. Samosa, pakora or bread pakora cannot be eaten every day - after a while, we all want something comforting or healthy. Humidity also increases during monsoon, and food items start to spoil faster than on regular days. Due to the moisture, there are higher chances of bacterial growth in food, causing it to go off quickly. This is especially true for food packed in office or children's tiffin boxes, which may stay closed for three to four hours. That is why we need to be extra mindful about what we pack during this season. The ideal monsoon tiffin should be tasty, nourishing, and stay fresh for a few hours without refrigeration. Below are some simple and satisfying options that can help. What Are The Ingredients That Spoil Faster During Monsoon Not all ingredients can handle monsoon humidity. The excess humidity is the perfect breeding ground for bacteria, which makes some foods risky - even if cooked. Ingredients like mushrooms, paneer, leafy greens, and raw sprouts spoil faster and can mess with digestion. Swapping them out for sturdy picks like gram flour, lentils, and cooked vegetables can make all the difference. Also, monsoon is not the best time for anything undercooked or raw. Your tiffin needs food that has been heat-treated and sealed right. Even the most comforting sandwich will flop if it has soggy lettuce and mayo sitting in it for hours. 6 Healthy Indian Tiffin Recipes That Stay Fresh These six options hit the right balance between health, taste and spoil-resistance. They are quick to make and ideal for lunchboxes during the monsoon. 1. Pulka Tacos: A Fusion Tiffin Favourite Mexican tacos are always a hit, but you can give them an Indian twist with pulkas. A crunchy mix of kidney beans, spices and chillies makes this fusion idea a flavour-packed lunchbox winner. These tacos are easy to prepare and hold up well in the tiffin. Click here for the recipe 2. Paneer Paratha: Protein-Rich and Filling Paneer paratha is a high-protein option that is perfect for both adults and kids. You can easily prepare it at home using a few basic ingredients. Just make the filling, stuff it into the dough, and roll out the parathas. Click here for the recipe 3. Mix Vegetable Idli: Light Yet Nourishing These idlis are made with a mix of vegetables like carrot, onion and capsicum. Unlike regular idli made with rice batter, this one uses gram flour and semolina. It is light, satisfying and less prone to spoilage. Pair it with coconut chutney. Click here for the recipe 4. Moong Dal Cheela: Packed With Protein Moong dal is protein-rich and easy to digest, making this cheela a smart monsoon tiffin idea. It also includes vegetables, cottage cheese and mild spices. Serve it with green chutney or ketchup. Click here for the recipe 5. Vegetable Sandwich: Quick and Versatile Sandwiches are a tiffin staple. This one is loaded with vegetables like cucumber, carrot and capsicum. Choose your preferred vegetables and season it to your liking. It takes just a few minutes to assemble. Click here for the recipe 6. Fried Rice With Soya Chunks This one-pot rice dish is both filling and easy to carry. Boiled basmati rice is tossed with vegetables and soya chunks. Add spices of your choice for extra flavour. It stays fresh and satisfying even after a few hours. Click here for the recipe 5 Smart Packing Tips To Keep Tiffins Fresh: 1. Airtight containers are non-negotiable Keeps humidity out and freshness in. Look for BPA-free plastic or good-quality steel with sealing lids. 2. Avoid aluminium foil for moist foods It traps steam and makes food soggy. Instead, line the base of your box with a tissue to absorb extra moisture. 3. Chill before you pack Cooling freshly made food for 5-10 minutes helps reduce internal condensation. Especially useful for idlis, sandwiches, or anything soft. 4. Add an ice pack for sides A small frozen gel pack can keep chutneys or dips safe till lunch. Wrap it in a napkin to prevent excess moisture. 5. Do not overpack Overloaded tiffins trap heat and humidity. Pack just enough for one sitting to avoid spoilage. Also Read: Monsoon Snacks: 5 Tandoori Recipes That Hit Different When It Rains Outside Foods Best Avoided In Monsoon Tiffin Some foods are a hard no during this season, even if they usually make it to your lunchbox. Avoid: Leafy greens (they spoil quickly and are often not washed well) Curd and paneer-based dishes (they go sour faster in humid conditions) Cut fruits (they oxidise and attract bacteria) Mushrooms (they retain moisture and lose freshness within hours) Anything deep-fried that is not fresh (no leftover bhajiya from last night) You want cooked, dry-ish, mildly spiced food that stays stable without refrigeration. 5 Best Containers To Use For Monsoon Tiffins: 1. Insulated lunchboxes work best They help maintain food temperature and reduce humidity exposure. Perfect for both hot and cold meals, especially in unpredictable monsoon weather. 2. Go for multi-compartment designs Keeps dry items like chapati or cheela separate from moist sides like chutney. Reduces the risk of sogginess and helps control cross-contamination. 3. Be cautious with glass Only use if your bag stays upright the entire time. One jolt in the commute and it could be messy (or worse, broken). 4. Steel is your safe bet Durable, leak-resistant and non-reactive. Just ensure it has a tight seal to avoid spills. 5. Clean and dry daily Always wash tiffin boxes thoroughly and dry them overnight. Lingering dampness breeds fungus faster than you think. FAQs Around Monsoon Tiffins (For Schema + Better Discover Reach) What are safe tiffin foods for monsoon season? Go for foods that can hold their own in humidity - think gram flour, lentils, cooked vegetables and semolina. Skip the leafy greens and dairy that spoil in a blink. How can I keep my lunch fresh in the monsoon? Pack it like you mean it: use airtight or insulated containers, cool the food a bit before sealing, and avoid anything too wet. Dry-ish, heat-cooked meals work best. Is it safe to pack idli or cheela during the rains? Yes, as long as they are made fresh, kept dry, and eaten within four hours. Coconut chutney is fine, just keep it separate and sealed tight. What ingredients should be avoided in monsoon tiffin? Steer clear of mushrooms, curd, raw greens and anything that swims in gravy. And no, last night's fried food is not a good idea. Now pack your tiffin with confidence. These monsoon-friendly recipes and tips will help keep lunch safe, satisfying and definitely not soggy.

How To Make Crispy Onion Pakoras: Chef-Style Tips For Perfect Crunch

NDTV

a day ago

NDTV

How To Make Crispy Onion Pakoras: Chef-Style Tips For Perfect Crunch

Crispy onion pakoras are one of the most loved monsoon snacks in India. These deep-fried fritters made with sliced onions and gram flour are crunchy, spicy, and perfect with a cup of masala tea. Whether you call them onion bhajiya or kanda bhaji, this Indian pakora recipe is a go-to during rainy evenings. But making them crispy at home can be tricky. If your pakoras turn out soggy or lack crunch, they will not taste as satisfying. This guide breaks down simple tips and tricks to help you make perfectly crispy onion pakoras every time. Why Onion Pakoras Are Popular Monsoon Snacks Onion pakoras are a go-to monsoon snack for a season. They are quick to prepare, easy to customise, and work beautifully with chutneys or ketchup. In Maharashtra, they are popularly known as kanda bhajiya and are often served on roadside stalls piping hot with masala tea. The aroma of pakoras frying is almost synonymous with rainy evenings in India. To make onion pakoras at home, keep these key ingredients ready: 2 to 3 medium-sized onions (sliced thinly) 1 cup gram flour (besan) 1 teaspoon red chilli powder 1 teaspoon coriander powder Salt to taste A pinch of turmeric powder (optional) Chopped curry leaves Crushed kasuri methi (dried fenugreek leaves) Optional: crushed coriander seeds or pomegranate seeds 1 to 2 teaspoons of hot oil Water as needed (minimal) Optional: 1 tablespoon rice flour or semolina (for extra crispiness) Oil for deep frying How To Make Crispy Onion Pakoras: Step-By-Step Tips 1. Cut Onions Uniformly For Even Texture Slicing onions evenly is key to achieving the perfect crunch. Avoid chopping them too thin or too thick. Uneven cuts lead to uneven frying, which impacts both flavour and texture. 2. Keep The Pakora Batter Thick, Not Runny Do not add too much water. The batter should be semi-dry. Mix the dry ingredients first-gram flour, spices, and herbs-before adding onions. Let the onions release moisture naturally to bind the mixture. Sprinkle extra besan if needed to tighten the mix. 3. Add Hot Oil For Crunchier Pakoras Mixing one to two teaspoons of hot oil into the batter makes the pakoras crispier when fried. You can also include rice flour or semolina for extra crunch. Also Read: Besan Or Rice Flour: What Really Makes Pakoras Crispy 4. Enhance Flavour With Herbs And Spices Add chopped curry leaves and crushed kasuri methi after mixing the base. For more depth of flavour, toss in some crushed coriander seeds or pomegranate seeds. 5. Fry Pakoras On Medium Heat For Even Cooking Heat the oil properly, then bring it down to medium. Dropping pakoras into extremely hot oil will cook the outside too quickly and leave the inside raw. Turn them gently and fry until golden brown. 6. Drain Excess Oil Properly After frying, place the pakoras on a sieve or kitchen towel to remove excess oil. You can sprinkle chaat masala at this stage. Serve hot with chutney, ketchup or masala chai. Best Chutneys To Serve With Onion Pakoras Pair your onion pakoras with these popular chutneys for the full experience: Green coriander-mint chutney Tamarind chutney Spicy garlic chutney Tomato ketchup (for a classic twist) Onion Pakora Variations You Can Try If you want to change things up, try these onion pakora variations: Stuffed onion rings: Dip whole onion rings in batter and fry Onion and spinach pakora: Add chopped spinach for a greener version Mixed veg pakora: Add grated carrots, potatoes, or cabbage Cheesy onion pakora: Mix in some grated cheese for indulgence These versions still hold on to the crunch factor while adding new flavours to the classic snack. The best onion pakoras are always served hot and fresh. Avoid reheating, as the texture can become chewy. Prepare the batter just before frying and serve immediately for that restaurant-style crunch at home.

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a day ago

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