EGGS! As children my sis and me were travelling by train, going back home after a weary day of shopping with my parents. Mom asked us the quintessential questions. “What do you want for dinner.” While I rolled my eyes into space with a “not again” look on my face by three-year-old sis, who had just started to spell said “E-G”. “E-G,” asked mom, what is that? The conversation went back and forth a couple of times, before my little sis lost it and started to cry. It was a long day, she had bought herself a couple of awesome toys and was on top of the world, and how could her mom not know spellings, must have been the thought running through her mind. She poked me in the ribs, pulled me down and said, “Ma doesn’t know spellings. I want eggs. Will you make me some.” I smiled and hugged her. It was our secret, Ma doesn’t know spellings. Not once did I try to correct her to break her heart. Ever since EG has always been our joke after a weary day! Sure enough the protein loaded eggs, is the way to go after a weary day.
I love a colourful plate of goodies to nibble on along with my meats and what better than a nice crunchy plate of a salad. As you must have guessed peaches are my favourite fruits. This year I’ve used them in smoothies, in a cheesecake and even in a trifle. There’s something about this crunchy, sweet and sour fruit that makes it a perfect combination with a lot of textures, flavours and aromas.
This recipe can be tossed together in less than 5 minutes. What’s more I’ve used a really, and I mean really simple marinade to string the flavours together.
Breakfast of Champions! That’s what I would like to call this breakfast in a glass. It’s full of fibre and anti-oxidants and comes packed with nutrition too. You know, introducing smoothies to my morning regimen has really simplified my life and saved close to 30 minutes in my crazy schedule.
What’s more Chia seeds the new healthy edible tonic to consume, its high in Fibre, Calcium, Manganese, Magnesium, Phosphorous, Vitamins, Zinc and Protein! In india, people have used a seed from the same family for many, many years, its called ‘Sabja’ and is a must in falooda. But more about that in a forth-coming post. For now, lets stick to more nutrition from these small black seeds…Chai seeds
When it comes to a cheesecake, fresh fruit toppings have always been a favourite with the family. What’s more its really really simple to make a sugar-free cheese cake and that takes precedence over any other kind of dessert that comes out of my kitchen. Last week, I threw a party for a couple of friends and strangely when the menu was put together, i figured it had only baked items, from the slow cooked chicken to beer bread! It was time to add some bright colour to the menu. As peaches and cherries were in season, it seemed like the perfect topping to my cheese cake!
This is a completely inspired dish and all credit goes to MasterChef shows on TV. It’s taken a couple of times to perfect, but even when the roulade wasn’t perfectly rolled, it tasted excellent. The play of colours and textures and the excitement of beating chicken into a thin even perfect layer far exceeds the trauma of cracking the flesh whilst you’re rolling it. I’d say forget the inhibitions and just go for it!
Last week was a test of my culinary skills. I had two friends over for dinner–one a carnivore and the other a pure Jain (read no roots, no mushrooms, of course no onion, garlic and meat) and to add to my trauma, they wanted similar looking plates! Bring it on, girls….
A quick check of what can and cannot be eaten by Jains thanks to Tarla Dalal, may her soul rest in peace, proved i could use raw plantain to create a mash! One element done the rest was easy to fill in, created a beautiful plate using mango salsa and paneer steaks grilled with a freshly made sweet-chillie sauce.
“Wow, that sounds cool. What’s that, something exotic you learnt from one of the chefs you follow.”
“Umm…not really, but if you promise to eat it, I’ll tell you what goes into it.”
“Put that way…I think skip the introductions. But don’t cook too much, I may not take a second helping. Also I have a late evening meeting, so I might just eat something there, make a real small portion of that Gol-whetver you’re making.”
And so ended the conversation between my husband and me on that eventful Monday evening. I say eventful because not just did we enjoy the delicious bake, but a couple of friends dropped by too and went home with a stomach full and a recipe! To add to that we had a 30 minute conversation on additions, substructions, permutations and combinations that cam be used to enhance the flavours. No meal at home is uneventful.:)
For the last one month we’re thriving on a low-carb diet. It’s quite a task to think of innovative tasty dishes that can be mopped up without a bread or rice, but 20 days into the diet I’ve managed to add a delicious salad to every meal. 🙂 This is a super easy salad that can be tossed together in less than five minutes.
I am not a mango fan, at all. I don’t like mango milkshake, or mango and ice cream, or even a mango cheese cake. The only way I eat this divine fruit is in a salsa! Yeah not quite the best ode to this king of fruits. Sorry. And it’s not that I am worried about the calories, given that one ripe mango has only 110 calories.
Anyway to cut a long story short, try this mango salsa with a protein of your choice and you will enjoy the sweetness of the fruit with the punch of chillies, onion, tomato and a lot more. The fact that the flavour of the fruit stands out despite the combination, makes me respect it a lot more!
This is one cookie that’s always made of special request. As a 7-year-old, I remember my mom chomping on these and making all those orgasmic sounds that a child had never heard before. Each time we went to this particular store in the suburbs of Bombay (now Mumbai), she would stop and buy a few packets of those gorgeous Almond Macaroons. But over a few years, the quality dropped and our visits ended in the cookies being given away.
Last week was her 75th birthday and apart from cooking her favourites, I knew i just had to make these macaroons.