1) Wash the tendli thoroughly. Trim off the ends and chop the tendli length wise and keep this aside.
1) Wash the tendli thoroughly. Trim off the ends and chop the tendli length wise and keep this aside.
You will need:
2 small scoop of good quality vanilla gelato/ice cream
3 – 4 tbsp or 1 shot of hot expresso
Coffee cup or any serving cup of your choice
1) Chill the coffee cup in the refrigerator for an hour or so. This way once you pour the hot expresso over the ice cream it won’t melt all at once.
2) To the coffee cup/serving cup add two small scoops of really cold gelato or ice cream.
3) Now pour a shot of hot expresso over the gelato. And your very own affogato is ready to be served.
Enjoy as is or top it off with whipped cream, shaved bitter sweet chocolate or your favorite choice of nuts.
This recipe will yield 10 – 12 medium sized kababs
1 cup of blanched spinach leaves (chopped and squeezed to remove excess water). If using fresh you will need approximately a bunch.
1 cup of fresh/frozen green peas (if using frozen refresh it)
1/3 cup of blanched fenugreek leaves/methi leaves (chopped and squeezed to remove excess water)
1/2 cup to 3/4 cup of roughly chopped green bell pepper/capsicum
8 – 10 mint leaves
2 – 3 tbsp of chopped coriander leaves
1 medium to large size potato (boiled, skin removed and grated)
3 tbsp of roasted gram flour/chickpea flour
1 tbsp of finely chopped ginger
1 – 2 green chilies chopped
1/4 tsp of turmeric pwd
1- 2 tsp of chaat masala
1/2 tsp of garam masala
1 tsp of cumin seeds
1 – 3 tsp of oil for sautéing the veggies
Salt to taste
Oil for pan frying/shallow frying
4) Once the mixture is cooled, transfer the mixture into a blender or mixer bowl. Give the mixture a few pulse until it is nicely combined. I like it a little chunky.
5) In a bowl, add the veggie mixture, grated potatoes, chaat masala, garam masala, roasted gram flour/chickpea flour and salt if needed. Mix everything together until nicely combined. Check for seasoning by tasting the mixture. The mixture will be a little gooey but don’t worry.
6) Grease your hands with some oil and make round patties. Press half of a cashew nut in the middle. Make similar patties with rest of the batter and make sure to grease your hand before making each one.
7) Finally pan fry or shallow fry the kababs on a medium flame for few minutes on both sides until nice and golden brown. This will take anywhere between 6 – 8 mins.
8) Remove them from the pan and place them on a paper towel to remove excess oil.
This recipe will yield around 30-40 mathris/crackers
2 cups of sorghum flour/jowar flour
1/2 tsp of baking soda
Salt to taste (i used around 1/2 tsp of salt)
Warm water for making the dough
2 tsp of kasuri methi (dried fenugreek leaves)
2 tsp of sesame seeds
1 tsp of carom seeds
1 tsp of crushed black pepper
4 tbsp of oil
You can skip the kasuri methi and instead use other herbs like thyme, rosemary etc.
Serves: 2- 3 or maybe 2 if you love eating more than 1 piece of fish at a time…hehehe
For the Fish:
Fish of your choice have the scales removed, cleaned, washed and cut into pieces. I used 1 large golden pomfret for this recipe and cut it vertically. Made slits on the sides of the fish pieces so that the all the flavors of the spices can blend in with the fish.
I used 4 pieces for the curry and the rest I fried…yummmmm!!!
For the curry:
1/2 to 3/4 cup of freshly grated coconut
1 – 2 whole dry red chili (I used 1 whole dry kashmiri red chili for color and 1 regular dry red chili for spiciness)
1 tsp of kashmiri chili powder (if not using whole dry red kashmiri chili)
1 tbsp of coriander seeds
1 – 2 pearl onions
1/2 tsp of turmeric powder
1 – 2 kudampuli/malabar tamarind/garcinia cambogia
1/4 tsp powder of roasted fenugreek seeds
Water as needed
Salt to taste
1- 2 tsp of coconut oil
1 green chili (optional; add only if you want the curry to be more spicy)
4 – 5 curry leaves
1 inch of ginger julienned or finely chopped
1) Add all of the mentioned ingredients for the curry except the malabar tamarind and fenugreek seeds powder in a blender/mixer grinder bowl. Add enough water and grind to make a smooth paste. Keep this aside.
2) Wash the malabar tamarind/kudampuli and soak it in warm water. Keep this aside.
3) Heat a cooking vessel/kadai or if you have a cooking claypot then even more better (it enhances the taste of this dish). Once hot add the coconut oil.
4) To the hot coconut oil add the ginger and curry leaves, if using green chili add it at this time. Saute on a medium flame until the raw smell of ginger goes away.
5) Now add the prepared coconut paste, salt and add water as needed. I prefer my curry to be little on the thicker side so I added accordingly. Here add water as per your liking.
6) Cook the curry on a medium flame and once it starts boiling add the soaked tamarind. Boil the curry for 5 – 10 mins on a medium flame. After few mins you will notice the curry will be more deeper in color because of the tamarind. Check and adjust seasoning.
7) Now add the fish pieces into the curry. Stir and let it cook on a medium for another 10-12mins or until the fish is completely cooked. Finally add the roasted and powdered fenugreek seeds and stir. Let it cook for a min or two and switch of the flame.
And thats it….delicious Kerala Fish curry is ready to be served with hot steaming rice. 🙂
Serves 1 to 2
For roasted vegetables:
You can use any veggies of your choice and chop or cut into cubes however you like it. They is no hard and fast rule as to how much or what should be the quantity of the veggies. This is what I did.
1/2 cup of zucchini chopped
4 – 5 portobello mushrooms chopped
5 – 6 grape tomatoes
1/2 cup of cubed green/yellow or red bell pepper
1/3 cup of cubed onions
1/2 an avocado for garnishing (optional)
Washed and cleaned lettuce leaves for serving
Salt and pepper for seasoning
1 clove of garlic minced
1 – 2 tsp of olive oil
For the Chicken:
Around 1/2 – 3/4 cup of chicken breast sliced into strips
1 tbsp of cilantro paste
1 tsp of minced ginger
Salt, pepper and chili powder for seasoning.
1 tsp of lemon juice
Oil for roasting
Here you can also use any of your favorite chicken seasoning
1) Preheat the oven to 450F.
2) In a bowl add the cilantro paste, ginger, salt, pepper, chili powder, lemon juice and mix well. To this add the chicken and mix thoroughly. Keep this aside and let the chicken sit in the marinade for 15- 20mins.
3) In an another bowl add olive oil, salt, pepper, minced garlic and mix it thoroughly. To this add the washed, cleaned and chopped veggies. Toss it nicely to coat the veggies with the seasoning.
4) Spread the veggies onto a baking sheet and bake the veggies at 450F for 15 to 20mins. Keep stirring the veggies in between for even cooking.
5) While the veggies are roasting in the oven, heat a pan with 1 – 2 tsp of oil. To the hot pan add the chicken and cook for 10- 12 mins or until the chicken is completely cooked through.
6) Mix the roasted veggies and chicken together. Serve warm on the lettuce leaves and garnish with a drizzle of lemon juice and chopped avocados.
And thatssss a wraaapppp 😛
All the vegetables mentioned below should be cleaned, washed and cut lengthwise for this recipe.
And that’s it. Delicious avial is ready to be served. Serve with piping hot rice or along with other veggies for sadya or even for a south indian thali. 🙂
Today I will be sharing a very simple recipe of one of my favorite comfort foods, Aloo Paratha or Indian flat bread stuffed with spiced potatoes.
It is one of the most popular recipes of Punjab but is equally popular and enjoyed all over India from north to south. Aloo paratha is a type of Indian flatbread which is stuffed with spiced mashed potatoes, pan roasted with some clarified butter or butter and served hot with yogurt or pickles. Enjoyed as a breakfast dish in north India, I personally like to have aloo parathas for lunch or dinners.
Initially it took me quite a few trials to make good parathas. Most of the times the stuffing would come out of the dough while rolling it making the rolling pin and everything around completely messy. Other times I was just not satisfied with how the filling tasted, at times it tasted bland and there were times when the dough to the filling ratio was just not right. I started making aloo parathas quite frequently after my move to US. And so after a lot of trials, errors and practice, I can now make fairly good parathas without any blunders :D.
Some quick nutrition facts about potatoes:
Before you start judging the poor potato as being unhealthy think again. If you remove all the deep frying, sour cream, cheese and all of the unhealthy dressing from the potatoes it is actually a healthy food source.
So if you skip the french fries, chips and all the unhealthy dressing and include them in your diet in a healthy way and in moderation they can be quite good for you.
Hence you can enjoy parathas as well provided they are drizzled with very little oil or ghee/clarified butter.
The key to making good parathas is obviously the stuffing. The stuffing should be dry or else it will come out while rolling the dough. Here are some useful tips that I have learnt when it comes to cooking the potatoes correctly:
Long post Alert!!!! 😀 😛
Since the past few months (from the month of September 2015 to be precise, you will know if you have read my previous post about hiking) I have been consciously trying to workout more, cutting down refined sugar, processed and all kinds of unhealthy food from my diet as much as possible. Although i won’t say that I have completely cut down chocolates, cakes, cookies, ice creams, pizzas etc entirely but yes I am trying to eat in moderation and incorporating all healthy organic food in my diet as much as I can.
Being a foodie it becomes a bit difficult or should I say challenging 😛 to control what you eat and you tend to go off track very easily. It becomes even more difficult especially when you live in a place like US where you get the opportunity to try cuisines from all over the world. Believe me it was not that easy initially. But I have done this before and I tried to look back to the “old me” who was very much thin.
Few years back prior to my wedding I used to work a 9-5 job which also involved lot of traveling. I hardly bothered when it came to exercising and ate whatever I liked. The amount of sweets and sugary stuff that I ate during that period was extensive. Then came a day when I said to myself “that’s it”, I had to do something about all this weight. And that is when i decided to cut sugar, fried and processed food completely from my diet no sweets, no chocolates or ice creams. I started walking whenever I could and took stairs rather than the elevator to office. It took time but slowly and gradually after 6 – 7 months I has lost almost 10 – 12 pounds (5-6kgs). Only by cutting down on sugar and eating mindfully and in moderation, I had lost all the unwanted weight. I strongly disagree with any form of dieting. I continued eating our regular Indian food. But everything in moderation. My goal was not only on shedding all the excess weight but I wanted to be healthy at the same time. I reached my target weight and maintained it for a good 2 years.
Post marriage and after moving to US, after 3 years I yet again find myself struggling to stay fit and healthy. I have gained so much weight that this is the heaviest that I have been in years. And its definitely not a good feeling. No I am not interested in being a size zero (I love my curves) or shedding weight just because people started pointing out that I look fat. I want to look and feel healthy, I want to be fit physically and feel strong from within. All this weight gain has caused a number of changes in me like lethargy, lack of interest in doing anything, weakness, unhealthy looking skin, hair fall.. to name a few. Just imagine even after having all the time in the world (yea I am on H4 so currently not working hahaha) I did very little to stay healthy. The only time I lost some weight and stayed healthy was when we lived in Austin, Texas. It’s not like I didn’t want to, I think I was not motivated enough.
One fine day I read this quote on Instagram “Take care of your body, it is the only place you have to live”, that is when something in me switched on and I decided enough is enough. This powerful quote coupled with a strong motivation from my husband has been the driving force on my road to leading a healthy life.
To stay healthy we have to eat healthy as much as possible. . Well there are cheat days involved but even on those days I make sure I never go overboard. Cook your own meal, eat at home, homemade is always good because you know what goes in your food and you have complete control on what you add. Choose healthy snacking to fight the hunger pangs during the day. That is the reason why I always have dates, walnuts, almonds, flaxseeds, chia seeds, sunflower seeds etc handy in my pantry. Eat a handful in place of fried chips and other processed stuff to satiate your hunger pangs late in the afternoon.
Healthy lifestyle had led me to avoid all kinds of packaged stuff and that includes energy bars. I make mine at home. This way I always know that my energy bars are free of preservatives and all that sugar. Have you checked out my previous energy bar recipe? If not then click here.
My husband requested to make a completely sugar free energy bar. And this Amaranth and Dates bars are just that. Super easy, no bake and no sugar energy bars . They are perfect as a pre workout snack or you can even carry them in your purse when you are on the go for a quick energy refill.
This is a super easy recipe. All healthy ingredients minus sugar and homemade makes this energy bar a must try. If you don’t have amaranth at home skip it add more oats and nuts. Feel free to add your favorite nuts in this recipe and enjoy this healthy snack but try and limit yourself to one small bar at a time because this can be very addictive :P.
1 cup of puffed/popped amaranth
1 cup of oats (traditional or quick cooking. I used quick cooking oats and toasted them on a skillet for few mins)
1 and 1/2 cup of crushed medjool dates
1/2 cup of unsalted peanut butter (at room temperature)
2 tbsp of goji berries
1/3 cup of chopped walnuts
1 tbsp of chia seeds
1 tbsp of flax seeds
All of the above ingredients used were organic.
1) Throw the pitted medjool dates in a blender and give a few pulses until it is gooey in texture. If you are using dates that are a little hard, soak them in warm water for few minutes.
2) In a large bowl add the crushed/pureed dates and peanut butter. Mix thoroughly.
3) Now add all of the above mentioned dry ingredients and mix everything until nicely combined. The texture will be such that you should be able to make a ball of the mixture easily.
4) Transfer the ingredients into a lightly greased 8″ x 8″ inch baking pan or any pan in which you can spread the mixture easily to make bars. I lightly greased the pan with some coconut oil.
5) Press the mixture with the back of a spoon and pack tightly in the pan. Cover with a plastic wrap and refrigerate for 1 -2 hrs. And thats it.
6) Cut the bars in any shape of your liking and enjoy this perfectly healthy no sugar energy bars 🙂