Hello my Dear Wonderful Readers!!
Happy Monday morning to all you wonderful people!! So I am still on my clean streak and this time I am back with a sweet, sour and super healthy smoothie. “Summer” basically translates to – “time for cold and soothing breakfasts” During the cold months, I stay away from smoothies and therefore you will see how my waist line increases. But summer is when you wanna wear a nice soft linen dress or cotton clothes right? I hate the idea of wearing denim during these hot months. I made the mistake of wearing jeans in Kerala!! OMG!! I had to peel it off my legs to get them off. LOL. A while ago I remember seeing this video of how girls/ women try to wear skinny jeans and how they look so pink and flustered at the end. So funny!! I am sure its there on YouTube. Another reason is, some mornings you just cannot get yourself to sit down and have a traditional breakfast right? After I have sent the husband to office and finished the baby boys morning chores I wish I had a nice tall glass of something cold and thats what makes smoothies just the best thing on earth. Like I have said before, smoothies are so versatile you could make any combination and it would taste remarkable!! and what’s more, they keep you full and happy till lunch time. Oh by the way you could totally do this for lunch too, but I like to sit down with my son on his chair by my side and we eat together. Separate plates, he playing with his food and me trying to teach him to eat on his own.
There are so many things you and me take for granted and so many things that you and me have to be thankful to our moms. Like how she thaught us to feed ourselves!! I mean the action of properly placing food into your mouth, without dropping a grain. Or how to hold a glass of water and place it back without spilling a drop. These are things we do every day, every time and have never stopped to think, how we developed these skills!
- Spinach – 200 gms ( washed and dried)
- Frozen Pineapple – 2 cups
- Kiwi – 2 ripe
- Coconut Water – 1 cup
- Amaranth Seeds – 1/2 cup ( optional)
- Heat a pan on medium flame. Pour the Amaranth seeds into the hot pan and let them pop. They look like mini pop corn
- Set aside to cool
- In the bowl of your blender add the remaining ingredients and blend to a smooth consistency
- Pour into separate glass and top with the popped amaranth seeds
- Serve right away!!
Hello My Dear Wonderful People!!
Shhh.. the baby is asleep ;p …
LOL.. kidding. I think the heat is driving me insane!! lol.. Hey have you heard the Rihanna song “Work”. oh man it is so addictive!! I can’t stop sining it .. haha.. see I told you, its the SUN!! So I have decided, I have got to put up some of my salad recipes, that are so simple and need hardly any cooking really. Now first of all, not all my salads fall under the “Raw” category. Simply cause its very hard for me to jump from a nice bowl of rice and curry to just a basket of vegetables. Nope I am not saying all vegetables are bad, but I will share some later ok :p Now this recipe needs a little cooking for the beans. Which really gives this bowl a boost of flavour and spice. Its just basic Indian spices but just trust me, they all work together!! and will keep you full for quite a long time!!
Now I am sure you did not miss that big slice of mango on both the bowls, yeah baby!! It’s mango season and I am gonna make sure its there on everything I eat. lol.. ok maybe not on eggs. 😛
Both the boys at home absolute love mangoes, so I am quiet sure anything with mangoes would fly at home.
Ingredients for the Salad bowl :-
- Beans – 2 cups – ( i used double beans but you could use any beans) – used the dry kind but canned will also do
- Mango – 1 ripe
- Broccoli – 200 gms florets cut and washed
- Romaine Lettuce – 6 leaves
- Red Cabbage – 1 cup ( shredded)
- Tomato – 1 ( chopped fine)
- Onion – 1 medium (sliced fine)
- Garam Masala – 1 tsp
- Rice Bran Oil – 1 tsp
Ingredients for the Mint Garlic Dressing :-
- Fresh Mint leaves – 1 cup packed
- Garlic Cloves – 3 – 4
- Olive Oil – 1 cup
- Apple Cider Vinegar – 1/2 cup ( add more or less according to preference)
- Salt – according to taste
- Pepper – 1 tsp
- For the dressing – with the help of the mortar and petal crush the garlic and mint leaves and set aside
- In another bottle add the olive oil + apple cider vinegar + salt and pepper
- Then add the mint and garlic mash into the bottle and close the lit tightly
- Give the bottle a good shake to combine all the ingredients. Set aside
- Soak beans over night in ample water to soak the beans completely
- Next day pressure cook till soft and tender with salt
- Set aside to cool down. – (Please skip this step if using canned pre cooked beans)
- Heat rice bran oil in a wok. Add onions and tomatoes
- Once the vegetables have cooled down, add garam masala and the cooked beans
- Mix well and cover and cook for 5 mins
- Turn off the flame and set aside
- In a large pot heat water to boil
- Add the broccoli florets and turn off the flame. After 5 mins drain the broccoli and rinse in cold water. Set aside
- Now to assemble the salad in a bowl, arrange the broccoli, romaine lettuce, red cabbage, cooked beans, mango and drizzle the mint garlic dressing
Hello my Dear Wonderful Readers!!
How have you all been??? I have missed cooking, photography and mostly posting and talking to you all! I feel like its been months since I blogged! 🙂
So last week was a full of ups and downs. The flight to Kerala was pleasant apart from the time my son started crying (coz his ears hurt) when the plane was descending. Then there was the ride home from Airport that was uneventful. But once we got there, we had to run a few tests in the hospital and when all was well, I was admitted the same day!
One the bright side, the surgery was a grand success and we were out the next day. But when I got back home, I was told that my son was down with high fever and till today, he is nursing a horrible cold and chest congestion. Anyway, now that I am back home, it gives us more time with each other and hopefully all will get back to normal soon. Now this recipe is something I put together last night and hoped it would turn out well and trust me it did!!!
Mangoes are in season now and I plan to make the most of this delicious fruit. So please bear with me if your see mango posts back to back 🙂
For the Chia layer –
- Chia Seeds – 4 tbsp
- Milk – 1 cup
- Rose Essence – 2 drops
For the Golden Layer –
- Mango – 1 ( ripe and cubed)
- Banana – 1 ( ripe)
- Turmeric – 1/4 tsp
- Oats – 4 tbsp
- Milk – just a splash
- In a glass jar with a high lid, add chia seeds, milk and rose essence
- Close the jar tightly and give it a good shake
- Put it in the fridge to set over night
- For the next layer, you should make it just before you assemble the smoothie
- In the bowl of your blender, add the mango, banana, turmeric and oats
- The turn on the blender and add just enough milk to get the mixture to combine ( You want the smoothie to be nice and thick in order to get these distinct layers
- Finally equally divide the mango smoothie into two glasses
- Then with a spoon, top-up the mango layer with the over night chia layer
- Finally garnish with some dry rose petals and any fruit of your choice ( I used kiwi)
- Serve right away when cold!!
Hello my Dear Wonderful Readers!!
How you all been? I have been quite busy of late with my grandma visiting us in Bangalore and she wanting to spend time with her great grandson. So every morning after the morning chores are done, I take my son to my mum’s house. This does not leave much time for blogging or cooking as me, my mum and her mum (my grandma) are busy taking turns and playing with my son. Mr R is very busy in office as usual and comes and picks me up from my mums place after work. We are travelling to Cochin this weekend as I am scheduled to get my gall bladder removed there. The only niggling factor i am worried about is Mr R’s capabilities in terms of child care. He’s a good dad but still getting a hang of the soft skills involved in day to day baby management. In any case, all those adventures are for a different post. Until then I will leave you with these very awesome power packed cookies. I am trying to get up early to get a post in these days and i have understood that I am not a morning person and takes a lot of effort. Till next post, Adios Amigos. 🙂
- Dark Chocolate – 250 gms
- Oats – 1 + 1/2 cup (Instant)
- Mixed Dry fruits – 1 cup ( I used pistachio + raisins and dry figs)
- Coconut Oil – 4 tbsp (50 gms of butter)
- In a microwavable bowl melt the chocolate on medium power at 30 second intervals and stirring frequently.
- Add the coconut oil to the melted chocolate. Set the chocolate aside to cool ( You could add cream at this stage to make it more creamy and rich)
- In another bowl add the instant oats
- Then add the dry fruits. I did not chop the nuts but you could if you want to
- Finally add the melted chocolate and coconut oil mix into the oats
- Stir well to combine and coat all the ingredients well
- Now oil your hands with a little oil and slowly make small balls of the oats mixture. Arrange them on a large cookie sheet
- Once you are done with all of them use a spoon and push them downwards (press them to form flat cookies)
- Pop the cookie sheet into a fridge and let them set till nice and hard ( 1.5 to 2 hours)
- Your breakfast cookies are ready!!
Hello my Dear Wonderful Readers!!
How are you all doing today? This the weekend and I have so much lined up to do. Starting with cleaning the fridge! lol. But before I get to the “Work” we have scheduled a little fun time with the baby boy too. I had decided to sleep in today but as usual, my son wakes up early only on the weekend! I think babies have a way of sensing when it is the weekend and how to make sure our day circles around their needs and desires. So Cute.
Have you tried the Chinese 5 spices mix?? Its insane!!! Its just everything I love about spices. Its got heat, aroma, sweetness! its got everything. Its like the Chinese Garam Masala 😛 I love this spice mix and its so so easy to make. The ingredients are always readily available in any Indian Kitchen and its super easy to make. Dry roasting the spices first makes sure to bring out the maximum flavour from them. You could always buy the spice mix at any local market but why would you when it is soo easy to make at home and tastes 100 times better! The 5 spices are – cinnamon, clove, star anise, fennel seeds and pepper corns. Make sure to dry roast them till you get this wonderful aroma of the spices (take care not to burn them). Also when you powder them make sure your blender is absolutely dry!! I mean no moisture at all. This way they spices can be stored in an air tight container and used for later too.
This burger is absolutely the best thing to have on a Friday night with a glass of any alcohol you like. It pairs really well with Vodka (:p). Like most burgers I haven’t used cheese or any type of sauce in the burger but I did make a creamy chilli mayo to go along with the burger. I do not like sloppy burgers so I did not add the mayo to the burger but we dipped the potato wedges into the mayo and had it along with the burgers. Oh it was heaven!!! I have used chicken breasts and marinated them overnight, but even 3 hours should also work. To make the best burgers you have to use the freshest ingredients (be it the meat, the bread and the veggies). So make sure you take a trip to your local market and get fresh produce for the burger. I make sure I don’t store meat, I find it tastes different and it absorbs less of the marinade if it’s old meat( by old i mean – left in the freezer for a few days).
PS: – My husband named it the Infinity Burger. Lol.
Ingredients for the 5 spice powder –
- Cinnamon – 3 large sticks or 1 tbsp cinnamon powder
- Cloves – 1 tbsp
- Star Anise – 5 large
- Fenne Seeds – 1 tbsp
- Pepper Corns – 1 tbsp
- Heat a large heavy bottom pan
- When the pan is hot add all the spices and dry fry till they start to emit a wonderful aroma
- Make sure to stir constantly and fry on low flame
- Now transfer the spices into a grinder and grind to fine dust
- Store in a dry air tight container
Ingredients for the Chicken :-
- Chinese 5 spice powder – 2 tbsp
- Chicken Breast – 6 ( large)
- Soya Sauce – 3 tbsp
- Apple Cider Vinegar – 3 tbsp
- Ginger – 1 tbsp
- Garlic – 1 tbsp
- Chilli Powder – 1 tsp ( or according to taste)
- Brown Sugar – 1 tbsp
- Oil – 2 tbsp
- Lime Juice – juice of one lime
- Oil – 3 – tbsp – for frying the chicken
- Pineapple Slices – 12
- Firstly using a mortar and pestle grind the ginger and garlic to from a nice paste
- In a large bowl mix all the ingredients for the marinade (expect the chicken pieces)
- It should form a nice thick paste. Add 1 tbsp of water if required to bring it to a nice thick saucy consistency
- Then add the chicken breast and coat the breast properly with the marinade
- Cover and set in the fridge for 3 hours or overnight
- When you are ready to fry the chicken, heat oil in a frying pan
- Then add the chicken pieces two at a time. Cook with the cover on for the first 10 mins on medium flame
- Then take off the cover and crank up the heat – this will give you that charred dark brown caramelisation on the chicken
- Set aside on kitchen paper to soak up any excess oil
- In the same pan when the pan is hot, add the pineapple slices and fry on high. This gives the pineapple a nice caramelised exterior and it gets coated with the spices left in the pan ( Yuuummmmm!!!)
To Assemble the burger –
- Burger Bread – 3
- Lettuce leaves – 12
- Red Onions Slices – 2 large onions sliced
- Pineapple slices – 2 for each burger (more if you like)
- Chilli Mayo – as required
- Cut the burger bun into two halves
- Then place lettuce on the bottom half
- Then add 3 onions slices
- Then add two of the fried chicken breasts
- Add another layer of lettuce
- Then the caramelised pineapple
- And finally the top half of the burger bun
- Serve right away with a side of chilli mayo and some potatoes wedge!!
Hello my Dear Wonderful Readers!!
Its the weekend!! Yahoo.. Like all weeks, I couldn’t wait for the weekend! Yay. Ok so yesterday’s cricket match did not go as planned, but what can you do right? You win some and then you loose some. Oh well. So the weekend is here, so to start us of on a good, happy note, here I have a simple, easy recipe. It doesn’t take any prep time and once you get the mixing done all you need to do is pop it into the oven and you are done. I have to warn you, You house will smell like a deli right out of Italy! Ahh.
We had a dinner party a few weeks ago and I served these with some chilli garlic mayo and even before I could take off my mittens, they were over!! So yes they do not involve deep frying and not too much oil and the taste is just AWESOME !! I made these babies to go along with some burgers. The recipe for which I will post maybe tomorrow.
Potatoes are so versatile! You could just add any kind of spice mix and they are just awesome. i haven’t come across any one who does not like potatoes. Thank god 😛 . These are the prefect finger food to go with some nice beer or as snacks at a party or just to munch while watching “The Game of Thrones” ( yes I am a biiiiiiiiiiiiiiggggg fan 😛 )
- Potatoes – 5 large ( washed and chopped to long pieces)
- Italian Seasoning – 3 tbsp
- Olive Oil – 3 tbsp
- Salt – 1 tsp
- Chilli Flakes – 1 tsp
- Pre Heat your oven to 200 C – Line a baking tray with foil and set aside
- In a large bowl add the chopped potaotes
- Then add the Italian seasoning, chilli flakes, salt and Olive oil
- Give it a good mix, making sure to coat all the potato pieces with the spices
- Now drop the potatoes into the lined baking sheet and make sure to level out the potatoes.
- You do not want one potato piece over the other, then they wouldn’t cook uniformly
- Pop the tray into the oven and bake for 30 mins or till they turn golden brown
- Once done, serve right away with chilli mayo or any dip you like!!!