Hello my wonderful readers,
How are you all doing today? So today I am here with a simple no fuss snack thats is easy on the waist line and doesn’t feel like a salad at all. So every Friday my husband likes to unwind with a glass of scotch and he insists that I make some thing to go along with the drink. Inevitably I end up making something deep fried. So to change things up and keep it healthy, I decided to make these roasted Brussels sprouts and potatoes and they were a HIT! They take close to no time to prep and once they are in the oven all you have to do is give them a toss in the half way through the baking time just to make sure they crisp up evenly.
The garlic and the rosemary boost the taste and flavour of the veggies.
- Brussel Sprouts – 500 Gms
- Onions – 2 large ( sliced)
- Garlic – 10 cloves
- Rosemary – 4 to 5 sprigs
- Potato – 2 ( cut to wedges ) (cut them thin so they take the same time to cook as the rest of the ingredients )
- Pepper – 1/2 tsp
- Himalayan Pink Salt to taste ( use regular if not available )
- Olive oil for a generous drizzle
- Pre heat your oven to 200C
- Clean and cut the Brussels sprouts. Prep the onions, potatoes and rosemary
- In a large bowl combine all the ingredients listed above
- Arrange the same onto a baking tray
- Drizzle olive oil and pop the tray into the oven. Bake for 40 mins or till the Brussels sprouts are crisp on the outside and the potatoes are cooked well
- Make sure to turn the veggies around, half way through the bake, to ensure that they cook evenly
- Once done, serve right away . We like it a little crisp and brown on the outside.
- You could also grate some cheese on top of the roasted veggies
Hello my dear wonderful readers,
How are you all doing today? My little boy is down with a fever again and now I am here taking care of him and spending all my time by his side. Over the weekend we took him to a fun play pen and the next day he came down with the cold. This is the second time this is happening after taking him to the same place and the only logical reason would be that he got it from some other kid at the play pen. How do I feel about the fact that parents bring their sick kids to a public area? Well personally I make sure my son is not around other kids when is unwell and if I know he is about to fall sick or is just recovering from one, I inform the family or friends I am about to meet. Well but that’s just me right? So now he is down with terrible cold, running nose, lots of sneezes and needs constant attention. All the while I find comfort in reassuring myself that this is the way his immune system does its job and grows stronger. So lets see.
The weekend was also a surprise cause after many many years, I made a new friend. A wonderful woman, who I can relate to in so many ways and its not often that you come across someone who you can just pour your heart out, the first time you meet them right? So all in all, the weekend was AWESOME!! It was also nice to leave the boys and have a little girl time after a looooooonnnggg time! Just to have a coffee and talk girl to girl and also hear out loud many things I have said to myself but never put to practice, was such a relief!! LOL..
Since the little one is unwell, I wasn’t able to get much cooking done. So, this recipe is my life saver. If you are Indian, then you know that there is noting simpler, comforting and wholesome like a big bowl of Dal and Rice / Chappati. This recipe can be used for a wide array of lentils. The simplest and most common combination is the one I have used in my recipe (below). The use of a pressure cooker just makes it faster and easier. But if you do not have a pressure cooker, you just need a pot with a lid and cover and cook till the lentils are mushy and soft to touch. Traditionally, Ghee / Clarified Butter is used instead of oil, but you could use any oil that you are comfortable using.
- Toor Dal / Pigeon Pea – 2 cup
- Masoor Dal / Red Lentils – 1 cup
- Oil / Ghee – 1 tbsp + 3 tsp
- Cinnamon Stick – 1 one inch stick
- Cloves – 4
- Green Cardamom – 4 ( bruise with the back of a spoon)
- Cumin Seeds – 2 tsp
- Asafoetida – 2 pinches
- Garlic Cloves – 5 Large
- Dry Red Chillies – 4
- Onions – (finely chopped)
- Tomatoes – (finely chopped)
- Ginger Garlic Paste – 1 tsp
- Turmeric Powder – 1 + 1/2 tsp
- Chilli Powder – 1 tsp
- Salt – as required
- Water – 4 cups
- Coriander Leaves – 3 tbsp
- In a large bowl, combine both the lentils and wash thoroughly in running water. Then soak in water for 15 mins
- Now in a pressure cooker or large bowl, add 1 tbsp of oil. One the oil is hot, add the jeera / cumin seeds (1 tsp)
- As soon as the cumin seeds begin to crackle, add the cinnamon stick, cloves, cardamom, red chillies (3) and asafoetida
- Once the chillies plump up, add the onions. Fry till the onions are pink and almost translucent
- Then add the ginger garlic paste and fry till the raw smell disappears
- Next add the chopped tomatoes, turmeric powder and chili powder
- Now cook till the tomatoes are cooked through (do not wait for it to fry )
- Once the onion tomato paste is ready, add the soaked lentils. ( Discard the water it was soaked in)
- Add the water and 1 tbsp of salt
- Cover and cook for 3 whistles or till the lentils have cooked through
- Once the lentils have cooked through, in a small pan, add rest of the oil. Once the oil is hot add the rest of the cumin seeds, red chili and garlic cloves. Fry till the garlic is golden brown
- Pour over the cooked lentils and garnish with the chopped coriander leaves
- Serve right away along with hot rice or chappatis
Hello my dear wonderful readers,
So I know you are thinking it’s still cold and why on earth would I wanna put up a post with a cold drink. The fact is that it is nice and cold during the nights but the days are getting equally warm. In fact by 2 in the afternoon we have our fans on and my son is usually sweating by then. Also I realized that it is equally important to stay hydrated during cold times as in summer.
This cucumber mint juice is the perfect way to stay hydrated and cucumber by itself has many healthy benefits. There is always a simple cucumber salad with all our meals and some days we have this drink instead of an aerated drink. We discourage our little one from having soft drinks and beverages so we replace them with juices such as watermelon or lime or even a strawberry milkshake. So this juice was not well received by the little one but we enjoy it every now and then. Its simple to make and it all goes into a single bowl so not much of a recipe per say.
You could also add cumin powder or chilli powder at the end just to give it a different kick. I just use honey cause I love sweet drinks and this is my go to drink when I am in need of a clean refreshing juice.
- Lime – 2
- Water – 4 cups
- Cucumber – 3 (sliced and extra for garnish)
- Ginger – 1 inch knob
- Honey – according to taste
- Mint – 1 cup (packed)
- In the bowl of your blender / juicer, add the juice of 2 limes
- Then add all of the above ingredients
- Blend till the ginger has also blended with the juice. Add more honey if required at this stage
- Pour into glasses and serve right away
Hello my dear wonderful readers!
How are you all doing today? I hope your weekend was fun. We had a quiet time this weekend. A little work but mostly lounging around the house and catching up on lost sleep. After my baking marathon in December, I decided to set new goals for myself with regard to my health. So I woke up early for a run and some work on the elliptical (cross) trainer and oh my god! My body hurts so bad!! hahahaha. Infact as soon as I got out of the gym I felt like I was walking on clouds 🙂 So funny. But on the bright side I could feel the blood rush to my face and now there is pinkish tinge that make me look, lets say “livelier” haha.
Anyway so today is Monday and we go meatless and eggless on Mondays. So this seemed to be the right post for today. This meal is so good and so healthy, you wont feel soo full and yet you would have the nutrition of a balanced meal.
The falafel is baked and not deep fried ( cause we did quite a lot of frying last few weeks) and I used a handsome amount of parsley, spinach, corinder and mint in the dish, to give the patty its nice green colour + they just taste really good. Served on a bed of lemony cucumber couscous along with some green salad and pickled beets which makes this dish just the best kind of meal that wont make you feel like you are missing out on anything.
- Boiled Chickpeas – 3 cups
- Spinach – 250 gms ( blanched )
- Flat Leaf Parsley – 1 cup
- Mint – 1/2 cup
- Fresh Coriander – 1 cup
- Garlic – 6 large cloves
- Pepper – 1 tsp
- Coriander Seeds – 1 tbsp
- Onions – 1/4 cup (finely chopped)
- Salt to taste
- Sesame Seeds – 3 tbsp
- Olive Oil – 1 tbsp
- In the bowl of your blender, add all the ingredients
- Now with the speed on medium – blend to form a coarse mixture
- Scoop out a little and see if it holds shape – If not add 1 tsp of water and grind further
- Now pre heat your oven to 180
- Place a baking paper or silpat mat on the baking tray and set aside
- Using a small ice cream scoop or a table soon, slowly scoop out small balls and place on the prepared baking tray
- Using the back of a spoon push gently to flatten the tops
- Drizzle with olive oil just for the perfect crispness
- Bake for 20 – 25 mins or till they turn golden brown
- Once done, take them out of the oven and place to cool completely
- Serve with couscous or pita bread and with a salad of choice
Hello my wonderful readers!!
Its December already!! Can you believe how fast this year has gone by!! I mean the amount of things that have happened and the pace at which things have changed is just incredible! Do not get me wrong. Every moment in it be it sadness or happiness has been an adventure and I do not intend on changing it one bit. But I fear that time moves too quickly when you have a little 2 year and you are hitting 30.
Before getting into the recipe, there was a little thought I wanted to share with you. Last month I turned 30. And oh boy that was a sucky day. I hate birthdays. I do not see the point in celebrating the fact that your skin is getting wrinkled, you hair is losing its lushness, you bones are getting brittle and your patience is running at a low. But that is when my husband sat me down and asked me – what where the highlights of the year and some how I had more reasons to be happy than sad. That is when I realized that your birthday is just a celebration of the number of memories that you have made for so many years and the opportunity to make new ones as time progresses. The number does not really matter for what really matter is how many times you closed your eyes to sleep wearing a smile on your face, or how many times you laughed like no one was watching. How far did you push your self to do the right thing and actually make a difference in someones life. More importantly a birthday is day you treat your self for the champion that you are for all the fears you overcame and all little things you did for your self to make you stronger today. Ok now I am done about that!!!
This recipe is as easy as it gets and oh my god it is so full of flavour. If you are looking for a mild, creamy, aromatic soup then this is it! It reminds you of summer days spent on beaches after a massage at a spa. Soft and delicate, this soup is the perfect winter soup for when the heart yearns for summer time.
- Chicken – 1 kg ( breast pieces cut into bite size chunks)
- Coconut Milk – 2 cans
- Pepper Corns – 1 tbsp
- Lemon Grass – 10 cms stick
- Lime Leaves – 5
- Shallots – 8
- Cherry Tomatoes – 8
- Galangal – 2 tbsp ( chopped fine)
- Fish Sauce – 4 tbsp
- Coconut sugar – 3 tbsp
- Chicken stock – 1 cup
- Button Mushroom – 250 gms
- Lime Juice – juice from 3 limes
- Green Chillies – 5 ( chopped fine)
- Salt to taste
- In a large pot, add the coconut milk, pepper corns, shallots and galangal
- Bruise the lemon grass with the back of a knife and add to the pot and bring to a boil. Then add the chicken stock
- Add the fish sauce, chicken and coconut sugar. Stir occasionally
- Once the chicken has cooked add the mushrooms, green chilies, lime juice and lime leaves
- Add salt to taste
- Bring back to a boil and add the cherry tomatoes. Cook only for another 1 min
- Serve right away with fresh lime leaves
Hello my Dear Wonderful Readers!
How are you all doing today? As the weather changes and the cold sets in, I find myself pulling out my blankets, fuzzy socks and jackets out. So in anticipation of soup season, I also have a feeling we will have a lot of bread making in the house too. Did i mention I ruined my oven? Yes, so while I was getting the house ready for Diwali, last month, I cleaned the oven and when I turned it back on, the whole house lost power!!! Yeah I managed to destroy my favorite kitchen apparatus and I havent gotten around to getting the company guys to come take a look at it either (talk about being lazy) :-).
So this time I made my bread in the “convection” mode of my microwave oven and to my pleaseant surprise in really does work! how awesome is that. Now did I mention that this recipe also incorporates, whole wheat? Yes, sir it does!! So I added equal amounts of bread flour and whole wheat flour to make these babies so that they are not all that unhealthy and make a perfectly wholesome meal when paired with a big bowl of healthy soup.
Do you guys love the small bread baskets that they serve in Italian restaurants? With the flavoured butter? I am a sucker for them. While my husband refuses to have it cause he says its a distraction from the main food. I say I love it all.. hahaha..
- Bread Flour / Maida – 1 + 1/4 cup
- Whole Wheat Flour / Atta – 1 + 1/4 cup
- Sugar – 1 tbsp
- Salt – 1 tsp
- Oil – 2 tbsp
- Yeast – 1 tbsp
- Water – 1 cup (warm)
- Garlic – 9 cloves
- Lime – 1
- Parsley – 1/4 cup (chopped fine)
- Butter – 50 gms (at room temperature)
- In the bowl of your stand mixer, add sugar, water and yeast. Set aside to rest for 10 mins. In 10 minutes it should have become nice and frothy
- Into the same bowl, add the flour, salt and oil
- With the hook attachment on, turn on the mixer to a medium speed for 7 – 10 mins
- It will form a nice sticky dough
- Grease a big glass bowl and tip the dough mixture into the bowl
- Let it rest for 2 hours or till the dough has doubled in size
- Meanwhile, drizzle a little oil over the garlic cloves and put them into an oven at 200 C for 15 min or till they are golden and almost black on the outside. Once they have cooled down, with the back of your spoon, press them to form a nice paste
- Now take a bowl and add the melted butter, zest the lime, chopped parsley and garlic paste. Season with salt and mix well and set aside
- Peheat your oven to 200 C and line a baking tray with baking paper
- Once the dough has doubled in size, tip the dough onto a floured surface.
- Slowly knead the dough for 2 mins
- Then make a large ball and cut it into 2. Then cut them into 5 each. You should have around 10
- Slowly roll out the dough into long rolls
- Then just like you tie a shoe lace, tie the knot with the rolled out dough
- Once you have made the knot, place on the prepared baking tray. Do the same with the remaining dough
- Dip a pastry brush in some olive oil and brush the tops of the knots lightly
- Place the tray in the pre heat oven and bake for 15 – 20 mins or till lightly golden on the top
- During this time, melt the butter mixture in a microwave
- As soon as the knots are ready take them out of the oven and dip them into the melted butter
- Use a mitten while you dip the knots as they will really hot!!
- After dipping them, place them back on the tray
- Just before you serve them, brush again with the flavored butter!!