When I served this at one of my events, I really didn't expect for people to ask me the recipe. Had the plain ol' cucumber salad cut un-laboriously for every childhood meal, suddenly become mainstream? Or was it that in an effort to appreciate complicated food, one had forgotten how simplicity tastes? Either way, I couldn't help but remember those summer days when mum used to serve this alongside a Rajma (kidney bean curry) Chawal night, and we always tried not to look at it (as though it would magically disappear!) - not that we didn't like it, but as kids, who wanted to have anything green!Read More
“A desi breakfast staple, goes mainstream this spring,
With asparagus for an oomph, I create this seasonal fling.
Humble and easy, this flattened cousin of rice,
Is ready in minutes, and bears nearly no vice.
Cook up for a weeknight, oh you’ll do so on repeat,
After you taste the magic, once you sit down to eat..”Read More
Anyone who has grown up in Norther India has come to love Poha - that light & easy breakfast dish traditionally made with flattened rice. But what's the fun in traditional! Here is my version with quinoa - full of flavor, pretty healthy and completely vegan/GF.Read More
“Heal & squeal, with this genius breakfast meal
Raw & rad, it’s full of nutrients clad.
Chop & mix, and the fridge will do the fix
Scrumptious & slow, your mind it’ll blow!”Read More
“I love biting into a ripe peach
That smells of summer, and the beach,
With juices that trickle down the chin
As I bend over the kitchen sink.
I eat one, then two, then three
And wish I had a peach tree,
I’d then dip them in syrup, bake a pie
Blend into a smoothie, or try in chai
Make chutney, perhaps pickle a few
Brew up this rasam, and serve to you!”
4 ripe peaches - peeled, de-seeded and quartered
½ teaspoon mustard seeds
1 tablespoon olive oil
¼ teaspoon red chili flakes or paprika
½ teaspoon roasted cumin powder
½ teaspoon dry mango powder
¼ teaspoon black/rock salt
Pinch of salt
Sugar to taste (only if the peaches are not sweet enough)
2-3 mint leaves, roughly torn
Blend the peaches with ½ cup water.
Heat oil in a pan. Add the mustard seeds and cook till they begin to splutter. Stir in all the dry spices, mint leaves and peach puree. Bring to a slight simmer & remove from heat immediately. Adjust sugar/seasoning and refrigerate overnight. Serve chilled.