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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.
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 🙂
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!
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.
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.