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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!
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This all-natural indian-style chutney made with fresh beets, raisins, tamarind and spices is a deliciously balanced sweet & spicy condiment on crackers, breads, dosas, idlis or even eggs!
For a recent event, I served this chutney with kale paniyarams (pan fried semolina cakes - pics below) and the guests licked off every last bit. Truly versatile, and fast becoming a must-have condiment in my kitchen.
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!"
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I hate change. As I reluctantly accept that we're in the midst of winter, I needed something to look forward to as we inch towards spring. For me, food is the answer. In fact, food is the answer to most questions. So as we move from one season to the next, I adapt by immersing in new discoveries, relentless failures and as a result, highly acclimatised taste buds. For few can match the warmth & comfort of a pretty plate of food.
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“As winter creeps up
We snuggle and hide,
From that frosty cold
That does indeed bite.
A warm meal
Makes us drool and dream,
A steamy sinful stew
With dollops of cream.
A movie and a blanket
A loving kiss,
Comfort for that hunger
That’s one granted wish.
And with a stomach full
We in happiness sway,
Winter isn’t that bad
When summer is on it’s way..”
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ChanaSloppyJoes4
I applaud extraordinary. I smile at eccentric. And I adore weird concoctions.
Chana Masala or Chole is one of the most common and loved dishes of Northern India. It consists of a semi-dry curry made with chickpeas, and seasoned with spicy and tangy spices, simmered for hours. Probably the most common way to devour this delicious dish would be as Chola Bhatura or Chickpea Curry eaten with leavened Deep Fried Bread. Mmmm, it’s hard not to salivate just writing about it. This dish also happens to be really versatile. How you ask? Read on.
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Kale Upma1
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!
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I am not a cookie lover, but I get cravings. And always at the busiest, oddest and most inappropriate of times. So there is nothing left to do but to make a quick batch that will satisfy the palate without completely tipping the calorie balance.
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"The feeling of holiday, slow ripples in a boat
That warm summer day, fishermen at work,
Lunch beckons, just as the catch comes in
So fresh, the fish almost seem to smirk!
Spiced & roasted, ready in minutes ten
Flaky goodness, the devours the best of you,
Ah, if only day we ate this well everyday
A fish, a boat & a wide ocean blue!"
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"Bakes brown & moist, this loaf for morning tea,
With coconut & a crunch, no sampling, gotta have a whole piece.
Atta takes over that dreaded flour, healthier, but tastes just as good,
Experiments in the kitchen, oh! aren't they fun with food!"
Go ahead, get that apron on, and put on your baking shoes,
If you're feeling down today, this will drive away those weekday woes.."
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Sevai Poha1
"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"Herbs" Dal meant nothing to me till a few months ago, when I made a simple spinach lentil curry and my husband says "Oh, this reminds me of our Herbs Dal". Being of South African Indian origin, my husband's foodie language is sometimes just as confusing as their mixed culture, so I decided to dig deeper. I discovered that Indians households in SA make a version of spinach lentils with a bunch of mixed greens & sour leaves. I couldn't exactly find all the 'herbs' they used, so decided to make my version with a few favourite seasonal greens.
Read MoreWhen 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!
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Did you know beetroot leaves are edible? Yes sir! The young ones can be eaten raw, and as they get older it is advisable to cook/sauté them as you would do with spinach. Packed with vitamins and other nutrients, 1 medium beetroot – leaf, stalk & root et all helps boost immunity, fight infections, lower blood pressure and increase red blood cells. Aren’t those enough reasons to add it to your next meal?
And if you cook it like I did, you won’t care how healthy it is. You’ll just want more.
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Pearls, glorious pearls
Infused with spices strong,
A creamy mixture stirs
With flavors that don’t go wrong.
Risotto has a re-birth
In an Indian-inspired home,
On a bed of Korma broth
Far far away from home..“
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..”
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Nutella Amaranth Kheer5
Ever since I can remember, I have disliked persimmons. What a way to start a recipe right? I know.
It's the classic tale of something I used to love as a child, probably overdosed on one season, and swore never to touch it again. It's amazing how memories remain embedded in your brain, enough to not want to taste that fruit/dish again, even though over time you forget why you disliked it in the first place. Such has been my relationship with this bright peach fruit - one of mysterious aversion.
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Farro Fried Rice1
“Farro is nutty, Farro loves spice,
It is my solution, To something other than rice.
Cooks in minutes, And blends in well,
Be it soup or curry, Or a bake so swell.
With a grainy bite, And a fragrance mellow,
I now turn everything, Into a version A-la-farro…”
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