comBaked coconut chicken tenders Ingredients inch thick chicken breasts (cut into three strips)2 tbsp oilFor the marinade cup of coconut milk1 tsp lemon zest1 tsp chilli flakes1 tsp saltFor the coating 3 large eggs1 cups of rice flour2 cups unsweetened shredded coconut1 tsp sriracha tsp chilli flakes Salt TPU TRANSPARENT to tasteMethodIn a large bowl, mix together all the ingredients mentioned under marinade and add the chicken strips to it. Taste for salt and spice, adjust if needed. Note: Chicken has less fat and baking this dish makes it a healthy option. Let them saute and gain a light golden brown colour. Sridevi Jasti, Holistic Nutritionist. Umbrella Mushrooms Ingredients100 gm button mushrooms, whole with stems removed2 tbsp coconut oil2 twigs of curry leaves tsp cumin powder cup grated coconutA squeeze of limeHimalayan pink salt to tasteGround black pepper to tasteRed chilli powder to tasteMethodLightly heat oil in a pan, to that, add cumin powder and curry leaves. Cut the fish fillets into bite sized pieces and place them in a plate. Salt and spice it. And to prove our point, we bring you delicious recipes that are good for your health .Guacamole Ingredients1 ripe avocado, gently mushed A squeeze of lime2 tbsp chopped tomatoes 1 tsp finely chopped onions1 tsp finely chopped coriander 1 small green chilli, finely choppedSalt to tasteMethodMix all the ingredients gently and enjoy as a side to anything crispy like chips, corn chips, ribbon like murukulu, spread on bread, rotis, corn chips. Cover and refrigerate overnight or for at least two hours. To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally.

This is one of the biggest misconceptions. Repeat this till all the strips have been coated. Note: Fish is rich in Omega 3 fatty acids and preparing it with less oil makes the dish even more healthy. Dip each piece of fish in egg first and then coat it with the oats and slide them into the pan one by one. Now start by creating an assembly line of ingredients. Fill this paste in the belly of the mushrooms and stick a tooth pick. Bake for 15-20 minutes till golden and cooked through. Now, add grated coconut to the curry leaves and cumin mix, stir for a minute and get the mixture into a little grinder, add lime and make a paste.Richa Gupta, blogger, myfoodstory. Line a baking sheet with greased aluminum foil or parchment paper. Stir for a minute and then add the mushrooms. Cook on both sides for two to three minutes and remove on a plate lined with tissues. Whisk together the egg and salt in a separate bowl. Once done, only take out the mushrooms and layer them nicely upside down on a serving tray. In another plate, empty the flavoured instant oat packets. Start by dipping each strip first into the egg mixture, then coat it with rice flour and finally crust it with the shredded coconut mixture. Meanwhile, heat oil in a skillet. Top with jalapeños and coriander. Oats crusted fish tacosIngredients3 tortillas2 tbsp oil500 gm fish fillet (Red snapper, but you can use Cod)1 egg2 packets of masala oats (masala and coriander flavour)Salt to taste Fresh corianderSliced jalapeñosFor the mango salsa2 mangoes peeled, diced cup capsicum cup diced onions1 sliced jalapeño1 tbsp lemon juice1 tbsp chopped corianderMethodFirst, make the mango salsa. In the second bowl, place rice flour and in the third, place shredded coconut seasoned lightly with salt and chilli flakes. When ready to bake, preheat the oven to 2000C. For this, combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos. In the first bowl, season eggs with salt and whisk them with sriracha and two tbsp of water. Place the strip on the greased and lined baking sheet.

I started this piece in 2015 with a sketch and left it to attend a wedding. "It is a 4x5 feet canvas done with handwork. Traditionally made with devotional subjects, these canvases play the crucial role of centrepieces in ceremonies with people offering prayers.While it is not so commonly seen at art exhibitions, the religious art is making an appearance in the city today through artist Sudhir Katkar’s work. "There is symmetry in their work. In one inch of space, there are 10 figures.What seemed like an uphill task was made to look easy by a 72-year-old man who used to stitch the Dalai Lama’s mother’s clothes. I didn’t want to put it for exhibition but was made to," shares the artist, who has been painting from the age of 13. I see God in human beings," says the 60-year-old, who has been visiting and researching Himalayan monasteries for the last 10 years. If it started from a corner, the flow of the painting will move in the same direction.Unknown about the path, his quest led him to Mundgod village, a Tibetan Buddhist colony in Karnataka that has been around for over five decades.Fascinated enough by the Buddhist to put them on canvas, the artist wanted to keep from hurting any sentiments. "After I made the paintings I showed it to them (Mundgod residents) to ensure that I am in no way hurting their feelings. It took us three months to get those two huge canvas silk taffeta ribbon up and ready.

A regular since then, Katkar has spent his last four years soaking in their tradition and learning more about Thangka art. It is minute work.—From Today till November 18, At Jahangir Art Gallery, Kala Ghoda. Some of the paintings are also from the artists’ collection of the miniature pre-sketches. Originally made with watercolours, Katkar’s work is oil on canvas, as no one wants to adorn their wall with watercolour paintings, reasons the artist. "After I explained to him what I had in mind, he laid it out in the same manner. While the first look gives an impression of a photograph placed on a canvas, a deeper look will leave you with a smile. "When I finished my 276 paintings, I took a few of them to Mandgod looking for someone who could stitch my uneven canvases together to make for an 8x12 feet Thangka," he recalls. "I decided to make it different, with  monastery or religious symbols."It is done on cloth or silk and they use only vegetable colours," he explains, adding the people in monasteries work on one painting at a time. He is the one who made and stitched the brocades on the outline of the canvas, that increased the size to 10x14," shares Katkar. Then I met with an accident where my hand and fingers were crushed.Spiritual, intricate, and alluring are among the words that define Thangka, a Tibetan Buddhist art form that portrays life-sized Buddhist deities, sages or mandals on cotton or silk cloth. These are all my observations from the various monasteries," he shares."From 2016 to March this year, I made around 276 paintings from my travel to Mundgod.

This is my interpretation, my vision of God. They appreciated my work," he concludes."Celebrating NirvanaOne of the attractions in his exhibition is a portrait of the Dalai Lama’s sparkling eyes created laced with vibrant hues. It took me a year to regain mobility and finally finished in 2016.However, the highlights of the exhibition are the two unique life-size 10x14 feet Thangka installations that are a compilation of more than 110 paintings each. Titled Calm, the paintings are inspired by Tibetan culture, traditions, monasteries and monks, but with a modern spin.

Crush the grapes well with hand. Although there are many other dishes, this one is considered the best. Tie it into a small bundle.The history of Kochi would be incomplete if one were to leave out the Anglo-Indian Community. The loving English  speaking descendants of the Portuguese are today very much a part of Kochi and its potpourri of cultures.Christmas is a huge celebration for the community. Their history in Kochi can be traced back to 1498, when Portuguese navigator Vasco da Gama set foot in Kerala. I used to always look forward to the lovely cakes and goodies our neighbours sent in trays with lace doilies and antique serving plates, perhaps passed down from their ancestors and which they loved to flaunt during Christmas time. With this the Portuguese realised the true potential of Kochi and picked the region for spice trade. Pressure cook for 15-20 minutes (2 whistles) or till cooked.

These recipes were passed down to me by my mother-in-law Annie Berley, who is still known within the circle as an exceptional cook.Grind together all the above ingredients in vineger and add the mustard-jeera mix into it.To this mix add coriander powder, chilli power, turmeric, garam masala and coconut milk.Serve hot.Stir it with a dry wooden spoon and transfer into an urn. Pressure cook the mutton till well-cookedHeat oil in a pan.In half a cup of warm water mix the yeast and pour it into the grape mixture. Heat oil in a pressure cooker, add in the ground masala. Cooking time also depends on whether the meat is tender or not. Coarsly grind together mustard and jeera, to get a dry mix.5 tbspGinger: 1. CHRISTMAS GRAPE WINEIngredientsGrape: 4 kgSugar: 3. Both my husband and I grew up in an Anglo-Indian surrounding. followed by the visit of Pedro Alvares Cabral in 1500.MUTTON CURRY IngredientsMutton: 1/2 kgSalt, pepper, lemon juice: as per requirementOnion: One big, finely choppedGreen chilli: 4, slitRice bran oil: 2 tspSugar: 1/4 tspCoconut milk: (thick) 1/2 cupKashmiri red chilli: 1/4 tspCoriander powder: 1/4 tspTurmeric: 1/4 tspGaram masala: 2 tspWater to cook the muttonMethod:Marinate mutton with salt, pepper and lime for 15 minutes.Over the next 15 days, stir it for 10 minutes.Always leave space for the wine to rise in the urn and in the bottle. Mix the pork cubes well with the masala. I was brought up in Fort Kochi. Add sugar to it. Add cooled water to grapes.PORK VINDALOOIngredientsPork: 1kg (cut in cubes)To grindMustard: 1 tbspJeera: 1 tbspFor coarse pasteGreen chilli: 6 Chilli powder: 1 tbspKashmiri chilli: 1/4 tspTurmeric: 1/2 tspVineger: 1/2 cupSalt: To taste Small onion: 1/2 kgGarlic (chopped): 1.For colour, caramalise 2 cups of sugar, cool and add it to the wine before tying the brim with a clean muslin cloth.

The pork vindaloo is considered the signature dish of the Anglo-Indian community. Keep it aside. (Do not add more water as excess water will ruin the masala mix)Top it with slit green chillies, four slit pods of garlic, 1 inch piece ginger. Add one cup of water into the mix. Saute on medium flame, till the oil color ribbon Suppliers separates from the mix. One tomato for thicknessTaste before closing the lid. Once the sugar starts to melt, add the cooked mutton. Pour more water or thin second coconut milk and cook for 10 minutes till the gravy thickens. And for them there is no celebration without these dishes.5 tspWheat: 2 tbspCloves: 6 Cinnamon: 1 inchMethod:In a muslin cloth mix crushed wheat, cloves and cinnamon.5 kgWater: 7-10 litres (boiled and cooled)Yeast: 1.Pushpa Santosh.On the 23rd or 24th day, filter it into bottles.5 tspTomato: 1 METHODMarinate the pork for at least  15 minutes with vinegar, turmeric and salt.