One of my favourite south Indian breakfast is this paniyaram. Unlike most homes where it is made of rice flour or a dosa batter, I make mine with sprouted moong (green gram) with no rice at all. That does make it a longer process, almost 5 days, but if your home is like my home, which always has sprouts it’s easy-peasy.
“Baked donuts!” Exclaimed my husband! Yes, why not..If everything can be made diet friendly why not donuts! Everyone’s making them these days and I’m going to try make them not just sugar-free but also with barley and oats flour!
And so the date was set, I had often made donuts the traditional way, but anything fried had been banned since my husband had decided to put his health before everything else…It did test my cooking knowledge, but it’s been a fun, learning process!
Most of the flours in the house have been replaced, Stevia, palm sugar and date syrup take up more space than any other sweeter, the deep-frying pan hasn’t seen the light of day for close to two years now! And most weekdays are all about grilled meats and veggies! And of course an array of fresh vegetables and fruit juices.
If weather reports are to be believed the next three days are going to hotter than ever before.You’re not going to want to step out of the house, eat anything that’s full of spice and temper’s are going to be flying high. Need a quick cool down recipe…here’s one.
Which kid doesn’t like a cookie? As a kid, the only reason I would reach for that glass of milk was for that delicious cookie that came with it! However, things are different today, people have become a lot more aware of what they are eating by adopting healthy living, but are kids missing out on the goodies. Here’s a brookie, a combination of a cookie and brownie, that’s amazingly delicious, healthy and easy to make.
From prep to baking time, it takes all of 30 minutes. And it’s made with absolutely no added sugars and is gluten- and lactose-free.
As a kid, I would wrinkle my nose at anything that seemed ‘healthy’. Good nutritious food had to be slipped into my diet without me noticing it, which was kind of tough, cause the kitchen was my playground. I remember mom having to hide the kokum bottles, as they would be wiped out in one afternoon! I just loved that sweet, sour, salty flavour. That’s all I would want to eat, anything without it didn’t qualify as food!
Cooking for kids can be tough. And so when I was asked to design a menu for kids, I decided to post some too. The catch, when cooking for kids is to give food interesting names. 🙂
This recipe has been inspired by Ridhi, a colleague, who brought to work a no-bake Oreo Cheesecake. It was so simple to make that we decided to adapt the recipe for a cooking column I do for RobinAge, a weekly children’s newspaper. After all which kid doesn’t like Oreo or chocolate?
But me, being me, I decided to add a twist to it! Another colleague Melissa had brought along a bag of marshmallows! (It helps to work with an almost all-woman team, who love food) The pink and orange marshmallows found their way into this 10-minute gooey chocolatey dessert! Enjoy!
I’ve decided in the year 2017 my blog is going to see at least one post every week and a lot of them are going to be vegetarian. The one complaint I often hear is the lack of vegetarian recipes, so that’s going to change. And yes it is going to be healthy, though this one sits on the edge. As always this recipe too is super easy and perfect for the wintery evenings, where you crave for something warm with your cup of tea. I made this hot creamy dip twice in a row–my X’mas Dinner night and for my New Year party! It’s festive in a way! With all its amazingly cheesy and fragrant aromas. What’s more it can be dressed with a lot more aplomb if you wish.
The monsoon has already started receding, and has left behind this crazy unbearably hot days! The soups will soon be forgotten and in its place a huge bowl of salad will make dinner light, bright and healthy. Last week whilst driving across our end of town, I came across these delicious grapefruits at the local market, thankfully not as expensive as some food baskets sell it at. The salad was planned right there.
The most difficult thing about being on a diet is staying away from breads, cakes, cookies and everything else that comes out of an oven! But dieticians also give you cheat dates…and I made the most of it with this Chocolate Sandesh that has more proteins than fats!
I actually made a sugar-free low-fat milk version for the husband, but a full-fat and sugared version for the girls at my workplace! This dish is turned around in less than 30 minutes, that is if you’re making cottage cheese too, otherwise it takes less than 10 minutes!
I’ve often wondered what makes a salad special. Is it the mix of ingredients, textures, flavours or an amalgamation of all of these together? Or is it farm fresh ingredients and a sweet-salty-sour dressing? I’ve still not got my answer to that one, but this salad with grapefruit, pomegranate and a bit of roasted nuts, seems to be the perfect answer to a hot day!