Have a cold? Cough? Digestion issues? Minor stomach bug?
Then try some Ajwain water….
Have a cold? Cough? Digestion issues? Minor stomach bug?
Then try some Ajwain water….
This is one of my favorite subzis to make in the summer when ridge gourds are in season.
No ridge gourds? Try it with bottle-gourd, sponge gourd, any soft gourd like calabash, or a soft squash or even pumpkin.
Tender. Flavourful. Very satisfying, with the delicious, rich taste and creamy texture of toasted, powdered sesame seeds that complement it beautifully.
Also an excellent choice for a plant-based diet or disease-reversal program, as it is just as delicious when made with zero oil – and still contains a good amount of essential healthy fat (along with fibre!) from the sesame.
Goes well with rotis, rice, or can even be a light, salad-like meal in itself….
Crunch crunch crunch crunch.
That’s how long they last – these Bhindi crisps….
Morsel-sized flavour bombs.
If you haven’t ever got around to baking plum tomatoes, you should.
Not only are they super easy, they’re also incredibly versatile and go with nearly everything from pizza to pasta to salad, to toppings on bread, to main ingredient in a soup, to what not.
Not that I get a chance to make many of those other things, because baked cherry tomatoes disappear from the tray before even they have a chance to cool down.
Quite simply delicious even just as they are. Everyone loves snacking on them.
If you are able to hang on to some, they can keep in the fridge for a few days.
I like to make a large batch when in season – cherry tomatoes are also incredibly easy to grow at home – and this provides a delightful way to use up a glut of produce that will invariably result.
TIP: I use a good quality EVOO (Extra Virgin Olive Oil) – my rare, non-local indulgence, very sparingly (also because the organic kind can get really premium!) and make a little go a long way by depositing a drop (or two) onto each cut half of cherry tomato using a spoon (or pipette when working with larger quantities!).
Not necessary, really, they can just all be tossed together. But I’m OCD-ish about things like that. ;D
The advantages of doing it this way are many.
One is that the oil lands up where it benefits the most – in the pulp.
It provides the most flavour, by cooking the juices in the oil.
And also, the most nutrients, because the lycopene present in the tomato is fat-soluble.
It minimises the amount of leathery, fried tomato skins (since they will be softer when just baked in their own juices, not oil).
As a bonus there won’t be much precious oil wasted by being smeared on the tray.
Cleanup will be easier. (A good soak in plain water should suffice before the pan/tray can be easily scrubbed clean.) 😀
A delicious, quick and easy way to use (and store) cherry tomatoes which are great as is, or as toppings or ingredients in many other dishes and salads or soups.
Preheat oven to 170 degrees Centigrade
Cut the cherry tomatoes in half and place them on a sheet pan, cut side up.
Drizzle oil over the tops.
Sprinkle salt and cracked pepper (and any herbs, balsamic etc, if using)
Bake for 20 - 30 minutes, or till shrivelled, but juicy. Longer, for a more dehydrated version. Shorter time for a juicier one.
TIP -The golden mean to look for would be where the the juices evaporate just enough to intensify the flavour of the tomatoes, the sugars start to caramelise (without burning), and there is still enough moisture that it doesn't seem too leathery.
This desert captures the purest essence of very Indian flavours in a delightfully new, vegan, and very healthy avatar.
“Badam Milk” or almond milk is a very popular beverage that’s enjoyed either steaming hot or chilled in many parts of the country, and especially so in my city of Bengaluru.
In this version, there is no dairy, instead the milk itself is made from soaked almonds, with a subtle hint of cardamom. Because it uses the most basic and minimal ingredients, the clean, fresh notes of saffron, as well as the delicate yet rich flavour of almonds shine through.
An easy, delicious and healthy dessert using almond milk with natural flavouring, set using agar.
Heat the water in a small pan, and when boiling, turn down the heat.
Dissolve the agar powder in the water, till completely dissolved.
Mix in a teaspoon of this mixture along with 2 teaspoons of the powdered palm candy (or sweetener of choice) into the saffron water and pour into four dariole moulds, or a small, shallow tray or pan (the dessert can be cut into pieces after unmoulding).
This will actually set even at room temperature, but it could go into the fridge till soft set.
Meanwhile heat the almond milk along with the cardamom pods, and mix in the remaining candy powder and agar. Heat through till well mixed. Remove the cardamom pods and discard them.
Pout this steaming hot mixture gently into the moulds in which the saffron layer should now be set. Use a spoon to soften the impact of the stream pouring in. There will be a slight mixing in of layers which is desirable.
Place this into the fridge to set.
Once set, invert into serving dishes and serve with fresh fruit of choice
(I used custard apple and fig puree)
Around three years ago, there was an explosion in the world of vegan desserts with the discovery of aquafaba, as a vegan eggwhite replacer that could be used effectively in many aerated desserts.
Back then, I was thrilled learn about it, (and still am!) having long given up such things along with eggs. So I experimented with many recipes to try out its full potential.
I tried making these Peanut macaroons at that time, (much like the Coconut Macaroons) using my mother’s recipe notes (with substitutions) and caught up in a huge wave of nostalgia for simpler times gone by when I used to bake along with her at home.
I’m quite happy to report that they turned out excellent.
Masala peanuts are an easy way to put together a few simple ingredients and end up with a delicious power-snack.
Humble-looking, it belies it’s delicious quotient, packed with crunch, zing and nutritional value, and it really needs to be more mainstream than it usually is (typically a bar snack) because it’s easy, quick, and eminently tweak-able. Include grated carrots, for example.
Healthy, guilt-free, delicious. Also vegan, gluten-free.
Mini figures courtesy Y2. 😀 No, the truffles didn’t need those tools, actually. ;
Luckily, no need to fret while reaching out for that extra one.The other day, I made several of these for a birthday treat. They’re pretty addictive!
So, of course, I had several extra ones. Just like everybody else.
This is fairly quick and simple to make.
For something even quicker and simpler, try these Chocolate Almond Dates.
But when it just has to be a round truffle with a gooey, chocolatey filling, this is a pretty good option.
There are endless permutations and combinations that can go into this sort of thing, – but we can just start from here and go wild with creating more versions! 😀
(Pssst, no one has to know that this treat, sweetened naturally, just with dates, is actually healthy.) 😉
Healthy, guilt-free, delicious chocolate treat, sweetened naturally, just with dates. Also vegan, gluten-free. Easy to make.
Melt the chocolate in a double boiler, dip the balls into the chocolate and place on a parchment or silicon lined tray. (Add a spoonful of oil into the chocolate if needed, to make it smoother while coating.)
Can be stored at room temperature for a few days.
Dal is an important constituent in an Indian vegetarian diet, which, when combined with either rice, or roti as it usually is, provides a complete protein, besides minerals and vitamins.
In its most basic version, dal is simply soaked for a bit, then boiled (pressure-cooked) with salt, and it is ready! This is the version that gets made most often in my house, with the addition of turmeric and a tempering of cumin seeds and asafoetida.
There are more delightful and delicious versions of roasted dals (also many other ones, besides tur) that can be made into a Podi (Roasted, spiced dal powder) or Pachadi (Roasted, spiced dal chutney) etc.
Tur Dal (Red Gram/Pigeon Pea) ½ cup
Salt to taste
Water – 1 1/4 cup
1.) Roast the dal on medium heat with constant stirring, till nicely browned and fragrant.
2.) Rinse and pressure cook with the water as usual till soft (ie, bring to full pressure, then maintain on simmer for 8-10 minutes, allow pressure to drop normally).
3.) Add salt to taste. Serve hot.
Traditionally loved with steaming hot rice (and a bit of jaggery and ghee) on the side, but versatile enough to go with anything.
I would go so far as to say that it joins the list of those traditional snacks, like namak paras, or atta laddus (so rich, but highly desirable!) that are generally kept around the house, especially during exams or vacations.