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.
I am not a mushroom fan, and yet due to its nutritional qualities, especially the Vitamin D content, I try and incorporate the fungus into my meals at least once a week. Most often it’s just thrown into a gravy or stir fried with some onions and bell peppers, this is the first time I’ve made it a hero and am I glad!
Some days you just want a quick nutritious meal, without spending too much time in the kitchen. This is the kind of recipe you need in your cookbook for those times. What’s more it works for breakfast, lunch, dinner and even in between meals!
Indian food is essentially all about combining a veggie dish, with a nutritious dal and a bread or rice. A yoghurt based raita is thrown in for good measure and some families even insist on a kachumber–if you look at it from a nutrition point of view, a good mix of carbs, proteins and fats!
I am the food I eat. And the days I eat just greens I feel like a mountain goat…light on my feet and ready to run at the sight of an open road, with music plugged to my ears! I’ve done a million combinations of this one basic salad and each one ends up yummy!
The base of a good salad is the quality of the ingredients you use, the combination of crunch, sweet, salty, spicy, nutty and eye candy appeal. Most salads are served cold and that’s what we in India love to eat given the crazy temperatures we live in. Its perfect when paired with a sandwich or a soup. This one has my favourite ingredient: feta.
Whilst surfing for things to do with my water buffalo meat–yeah beef is banned in my part of India–I came across gorgeous looking dish. I didn’t bother to read the recipe or to figure out how complex it would be, or how many hours of back-breaking labour it would involve before I’d set me mind and heart and stomach on it. The plans for a Sunday dinner were fixed, at least in my mind.
A steak definitely calls for sides of mashed potato, so the pots went into the oven, unsalted butter was called for and the stage was set. Wait…my favourite butcher had no meat That was surely not going to dampen my spirits..my entire weekend depends on the food I cook! A quick trip to Godrej’s Natures Basket and I managed to lay my hands on Prasuna’s steaks. That would have to do.
If there is one dish that has managed to light up every single guests eye and plaster a smile on it, it is this one…a simple roll, baked to perfection. A crisp exterior, a sweetened centre and a gooey soft pillowy bite! Wait till your guests take a bite, hear the ‘ooohhhhssss’ and ‘ahhhhssss’ and ‘yyyyyuuuuummmms’ and take a bow.:) You have not just hit the sweet spot, but have become every man’s favourite chef (read person) and every woman’s envy. Enjoy the feeling.
For many years, and I mean many, I couldn’t pronounce this fancy word! I mean why in the world would someone call a puffed stuffed pastry a vol-au-vent? But then it’s French and the language calls for flair. Did you know the name was actually coined by Antonin Careme–an exponent of the style of cooking commonly known as grande cuisine–the most sophisticated and grandiose style of cookery in France. I never liked history, thus the name was but I loved gobbling up these delicious crispy puffed stuffed pastries with all kinds of filling. It thus became an integral part of my cooking repertoire.
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!