This is a deliciously easy cake that has a subtle flavour of cardamom and tart bites of strawberry. The brown sugar adds a slight caramel flavour, which I absolutely adore in my baked goods! I never ever bake with white flour or refined/white sugar anymore, and I guarantee you this healthier version is just as addictive as any traditional cake. In fact, better ingredients just means you can have more guilt-free ;). Bake this pronto!Read More
"I want muffins, and I want them now,
Sweet, savory or spicy, i'll devour them any how!
A cold winter storm, and baked so fresh
Melted cheese and butter, and soft soft flesh
A bite or two, and boy I was hooked
Never did I ever, for spicy muffins look!
Now breakfast is served, and lunch & dinner
I think my friends, we have a baked winner!"Read More
Upma is a quintessential breakfast/brunch dish in the southern part of India. Fragrant, light, low on spices and a very satisfying bowl on rainy day, it's my constant go to when I find myself cooking for 1. It not only comes together in minutes, but can also be adapted to seasons by using any produce abundant at the local farmers market. Here is my nutrient packed version with Zucchini & Kale - a healthy kickstart for a cool autumn day!Read More
"Breakfast of champions, this gotta be
Flavourful, and packed with nutrients you cannot see..
A warm comforting bowlful, or some quick spooned bites
Putting the muffin aside? Yes, you just might!
Inspired by home, and the bright summer sun
Perfect for meatless monday, or after that morning run,
It's vegan, but fancy a dollop of yogurt? Feel free
Specially if you're a spice wimp, like me!Read More
Bun Omelette, true to it's name, is a soft bread roll smothered in butter and stuffed with the most delicious, spicy, omelette ever. It's a common street food in Northern India (although not the most hygienic!) and was a sporadic late night treat for us when my brother & I were home for the holidays from boarding school.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
“Like gulab jamuns, only not,
Like doughnut holes, not store bought.
A warm bite, with a dollop of cream
Life seems perfect, and not a wild dream.
Pop one in, before it rolls away
Drizzle with honey, on a warm Saturday.
Make them once, share a few
A recipe old, in avatar new..”
When life gives you Mascarpone, Tiramisu [however delicious!], is not all you need to make.
Staring at a bag of apples, a tub of mascarpone and a cupboard full of spices, I got thinking - spiced doughnuts! The only thing I did not want to use was cinnamon, since apple-cinnamon combo is such an overkill. So I went with cardamom - a favorite in every Indian pantry. Out popped these airy bite-sized donuts, with a warm crisp exterior, not too sweet, and subtle flavors of cardamom & apple. Almost like Kheer in a disguise. Mmmm...
The recipe is a keeper as you can make it with different flavors and serve with a variety of sprinkles & syrups to make it seasonal/suite the palate. Oh, and I almost forgot to mention, they're so darn easy to make!
2 eggs, lightly beaten
4 oz mascarpone, at room temperature
1 red apple, grated
4 green cardamoms, crushed
1 cup all purpose flour, sifted
1 tsp vanilla essence
1.5 tsp baking powder
¼ cup brown sugar
Coconut flakes/powdered sugar for sprinkling [optional]
1 teaspoon olive oil + Canola oil for deep frying
Heat a non-stick pan and add 1 teaspoon olive oil along with the apples, sugar and cardamom. Cook on medium-high flame till most of the liquid has evaporated, and the apples turn brown and pasty – about 15 minutes. Remove from heat and cool. Discard the cardamom skin.
Soften the mascarpone by mixing it slowly so it resembles whipped cream. Stir in the apple mixture and fold. Do not mix vigorously or over mix as the mascarpone might curdle. Mix enough just to combine. Refrigerate for 2 hours to let the cardamom infuse.
In a bowl, mix the flour and baking soda. Add the egg, essence and cardamom infused apple mascarpone prepared earlier. Mix until just combined. The batter will be quite thick & sticky, but don’t worry, that’s just how it’s supposed to be!
Heat oil for frying in a deep bottomed pan. Using a mini ice cream scoop, drop scoops of batter into the oil, and turn occasionally. Remove when golden brown. Drain on kitchen towels and sprinkle with powdered sugar or coconut flakes. Enjoy with a dollop of cream, chocolate syrup [yum!], jam or your favorite caramel!