A few years ago I made my first savoury cake as a guest chef at a cafe on the outskirts of Mumbai. We piled it up with spaghetti and served it cut into wedges with sauce drizzled all over. Post that the savoury cake obsession died down till I discovered Savoury Muffins.
They are the perfect tea-time treat, combine it with the spice and veggie of your choice and you have a herby delicious healthy bite.
I’ve used smoked tomatoes, but a lot of friends didn’t manage to find this particular ingredient, you can substitute it with sun-dried tomatoes that are easily available. If you are not concerned about the extra oil it may add to the dish, you can go with the bottled versions where the tomatoes swim in olive oil. Or else opt for the dry version.
I don’t know about you, but I am gearing up for a super lazy weekend, where the food cooked is simple, quick and lulls you back into lazydom Potatoes thus are an important part of this meal. Throw in some eggs for the proteins and a quick salad for the fibre, a glass of wine stirred into some wholesome mushroom and sausages and I am set. Does that seem like too much work?
You will be surprised! This meal, and I mean all 3 dishes, will take you all of 45 minutes to put together from washing the veggies to finish. I told you it would be a lazy meal!
When I spoke to my sis that Sunday morning and told her about this cake I was planning to bake, her first reaction was, “You’ve lost it. Who puts zucchini in cake!” Sure enough that’s how I looked at this veggie a few months ago. It was good for grilling, for baking and for Chinese and Thai foods, but in a dessert? No way. Then a very dear friend of ours Vera brought home a diabetic chocolate cake with a secret ingredient–zucchini. And then..as they say the rest is history. My love for this green healthy ingredients grew by leaps and bounds. It sure was versatile, what’s more it added this lovely moistness to the cake that all of us love.
It’s not often that i read a veggie recipe and get inspired to try it out immediately. But last evening a friend posted a recipe of oats and semolina dhokla–(steamed cake), and that kind of tickled my senses. Plus I have been accused of step-motherly treatment towards Indian food by a very dear doctor friend! I love to cook healthy and i find it really tough to make oil free Indian food, but yes I will try get back into R&D and split the oil away from the masalas and work on it Ash.
If it’s the New Year, it has to be barbecues. How else do you beat the cold, eat all those amazing meats in one meal and drink yourself silly? This recipe has been pulled out of my recipe book for Skie Grille, my first restaurant. It was always a hit with the crowd. The warm sweet fruit blending in with the cold creamy ice cream…Delicious.
The idea for this recipe was inspired from Masterchef Australia. They often cook their meats (or proteins as they are called) with whole masoor (lentils) and I’ve wondered what kind of a combination that was. My mom does use a mix of three dals, which include masoor dal, when she’s cooking mutton on the bones, but just masoor? Umm, it needed to be tried out.
Since I wasn’t too sure of the marriage of flavours, I went back to my bible, the Food Thesaurus. The combination didn’t exist. Should I or shouldn’t it. I have never been one to shy away from experimentations. So out came the dal and the chicken. What followed thereafter were pure instincts. And am I glad I did try this one out.
All this week I have been pulling out trays after trays of gorgeous rich cookies that have been distributed all over town. Sadly apart from tasting them, my husband hasn’t really had his share of the goodies. Ours is an insulin-dependent household and this cookie recipe has been created specially for him.
It’s been a while since I last posted…blame it on the festive season and the need and demand to eat fried unhealthy stuff! Though I did do my bit to promote diabetic friendly wholesome meals and flavours, in the fight of traditional vs modern, traditional took the cake!
Till I got back to my kitchen and made this glorious moist sticky prune cake.
This is a breakfast dish you will find in every Gujarati home. It’s simple, easy to make, can be churned out in 30 minutes and what’s more can be created out of as many different kinds of veggies as you wish. What’s more since it is traditionally steamed before it is sautéed, it can be made in advance and sautéed just before you are ready to serve it with a dollop of green chutney.
This recipe takes me back to a rainy day in Goa. We were sitting by the river, watching the pouring rain create zig zag patterns all over the surface. We sipped on our chilled beer as we waited for the service to start. The kitchen was all pumped up, getting ready for the rush that would soon hit us. The menu of the day included my very favourite Roasted Pumpkin Walnut Soup.