This cake was conceptualised purely out of the need to finish the pumpkin and carrots in the fridge. My inspiration was the indian version of this combination, carrot and pumpkin sweet puri’s (fried flat breads) that are made with jaggery and wheat flour. They are deep-fried to a crispy texture and had with chai in the evenings. The cake was just as delightful and made for a classy dessert that was wiped out in 3 sessions: post lunch, post dinner and post breakfast. The cake is a little dense from the gluten-free flour that’s used and is best iced the traditional way: with cream cheese and cream.
The sun’s hard and harsh rays are sadly forcing the strawberries into oblivion. 🙁 But I must say, this year, I’ve eaten strawberries almost right through the season and I bid adieu to my most favourite fruit with nothing less than a sugar-free pie!
There’s something about this luscious fruit with at least 200 seeds that makes people go crazy about it. It’s believed that in the yesteryears, the royals feasted on this fruit and newlyweds were entitled to strawberries with soured cream as a wedding breakfast, believing them to be an aphrodisiac. I however dig them for their nutritional value: vitamin C and K, a good dose of fibre, folic acid, manganese and potassium and they help regulate blood sugar levels. Could I ask for more?
Summer’s here. After a gap of almost two months the ACs have been switched on again. My fridge is full of fruits and cold soups. It’s time to say bye to the heavier creamier dishes. This weekend I saw myself churning up chutneys for my chat party—pani puri, bhel, sev puri and making this super light and cold version of a chiffon pie made to celebrate the oranges!
A salad doesn’t necessarily need to be on a bed of lettuce, not does it have to be boring and put together at the last-minute. Salads can be zesty, fruity, crunchy and even have a bit of carbohydrates for good measure! My newly discovered love for couscous, sees me pairing it up with greens, fruits and cheese often. While many people mistake couscous for a pasta, though its made of durum wheat the manufacturing process is very different, The wheat is crushed rather than ground up to make the pasta. What i love about couscous in a salad is that it gives the salad a beautiful texture. (more…)
My mom has a problem with the food I eat, “How can you eat without rice or flat breads” is a question she often asks. And though I’ve tried explaining the no-carbs at night funda, she just can’t understand it. Your meals do vary from normal when you have a health conscious diabetic in the house! “All you eat is stir-fry, what good is that! It’s just quick cooking,” she laments. There she is right. If you are quick with the knife, your stir fry can be ready in less than 20 minutes. And it’s healthy, full of veggies and gluten-free 🙂
This is one of my favourite go-to-dessert when I need something sweet that doesn’t need too much effort. I’ve made many a bread pudding, but never bothered to steer away from the traditional recipe. This time was different having just cleaned up my pantry I had managed to find some 10 bags of miniscule amounts of berries, nuts, chocolate compound and even custard powder! I had two options, save all the bits and pieces for later or bring out the eggs, bread and milk and bake up a delight for the tired soul. It’s 11pm…but never to late for baking.
I simply love these long-tailed green gram, commercially known as Chinese Bean Sprouts. The shelves of many a grocery store are lined with these delicious sprouts, but they are pretty easy to make at home too. Though they may not be as versatile when it comes to cooking with them, they are a healthy source of nutrients, proteins,amino acids and Vitamin B. So sprouts should be made part of your daily routine. We just par boil them and eat them with a squeeze of lime and some salt every morning with breakfast. But, this post is not about plain boring sprouts, it’s about a salad that literally explodes a million taste buds! It’s sweet, salty, crunchy, spicy, sour and most important healthy.
When you realise you are lactose intolerant, life kind of goes for a toss. Milk, yoghurt, cheese, butter, cream all the good things need to be tossed out of your life…and then realisation strikes! You are going to starve. No desserts. No cuppa morning tea. No pizza. OMG! this can’t be happening to me. God, why me!
Who doesn’t like a good biryani? No don’t answer that, my sister for one, doesn’t like rice and meat together, though as a kid that’s all she ate. Blame it on the size 4 factor! I love food, isn’t that obvious 🙂 and a good biryani always sets off the drool factor. My favourite biryani is the dry sofiana kinds, not too much masala sticking to the rice, but the aromas…they can set the dullest and laziest heart in action.
So I’ve been bitten by the bug that takes everything sweet and adds a twist to it…blame it on my newly discovered lactose intolerance and acid reflux that makes consuming all those goodies with chocolate into a nightmare for the next five hours. And it doesn’t end there, the deal gets worse, I need to eat every few hours to keep my system safe from damaging itself! Thankfully fruits are my best friends and oats I love…so this recipe was actually designed to give all those 2-hour food habits I must inculcate something tasty to ruminate over!