This Indian inspired salad has spicy chickpea rolls/muthiya, soft sweet pears, the salty goat cheese, and fresh greens.
We are in mid August, and there’s autumnal winds blowing every now and then. While the kids are getting ready to head back to school in a few weeks, I busily plan on squeezing in a few more days of fun with the boys.
The past few months have just flown by and and I’ve wondered every now and then, how did it fly by so quickly?
Time flies….
This beet greens yogurt soup with curried cauliflower is slightly spicy, and cooling for a warm summer night.
As years fly by, I find myself more and more in love with my own space. I tend to seek refuge within the umbrella of my family. Flaws have just not affected me the same way as before. If there’s one thing I’ve learnt in the past few years, it is to simplify life. I am trying. Enjoying the little things as much as I can. Yes, there’s a ton to do, more to achieve, but just pausing to see what we’ve achieved is such a mind-cleansing process. It might be not have to be something material, just something that you can feel. A feeling of satisfaction. A simple smile that your child gives you for being supportive of him is a gift. I find myself no longer attached to material things, in a way I used to.
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Creamy, delicious and simple. These Almond coconut milk raspberry popsicles are not only beautiful, but also quite simple to whip up. They freeze beautifully, and the agave nectar adds a subtle fruity flavor. The chocolate, though optional, works so well with the raspberries. A summer must make recipe.
Happy Summer!! Happy Popsicle Week!!
We are all big fans of popsicles, but can you believe that I had never made them at home until I was recipe testing for my book? The talented and lovely Alanna from The BOJON GOURMET shot the pictures for my book, and she is one talented woman. While we were shooting, she asked me if I had popsicles in the book, and if not, she said I HAD to put it in. And then, my obsession with popsicles started. On a side note, it was such a pleasure working with her. I learnt so much in the process. These pictures are definitely inspired by Alanna.
Even with all windows open, a blazing summer heat filled our home last week. Waffles lays on the coolest floor next to the door panting for some fresh air. There’s an almost lethargic feel to the air. Noon comes and we close the doors and curtains to relax with a cooling drink and books in each hand. All we’ve been craving for is some cold desserts that don’t mess your summer arms and salads….
Thin, loaded with vegetables, and made with rice, Akki rotti /rice rotti is a very popular dish of Karnataka. It is vegan, gluten free and oh so good, that you will be making this on repeat.
The food of Karnataka is very diverse, which has a wide range of vegan, vegetarian and gluten free recipes. Food there is typically less oily, and usage of multigrains is very popular. While the strict vegetarian food of Udipi is just outstanding, the gourmet delicacies of Mangalore and their rich curries are a must try.
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Here is a quick and easy Dosa for the days you want to have something comforting and no time. Black Bean Dosa/Crepes are versatile, go with curries and chutneys. And they are packed with protein.
Last month. This and that…..
We are creeping into spring and it’s March already.
Are you feeling it in the air? We are; the little one has started to sneeze and I have some itchy eyes. Still, I can’t wait for some warmth and sunshine.
How are you doing? How has weather been in your part of the world?…
HAPPY NEW YEAR!!! Wishing you all a very wonderful 2017!!
I woke up on NYE, reflecting on how it was a wonderful 2016.
When I say wonderful, it was, with some complexity. It had its ups and downs. And when I say wonderful, I meant that I chose to focus on the wonderful things. I tried to focus on the positive things. I learnt how to heal myself and look at what I had in front of me. I learnt that there’s no right way of life, no right way of living, or a perfect life. Perfection is a perception. It’s what we make of it.…
Born and brought up in Bangalore gave me some insight into traditional food of Karnataka. Having a fabulous grandma-aunty who cooked like Julia Child was even better. She was a lady of precision. The smell that came from her kitchen literally pulled dad and I to the balcony. We stood there discussing what she was making. Everything smelled and tasted divine. Ofcourse, we wanted a bite or more of everything she made. We had to refrain ourselves from going and knocking her door to start a conversation just for some food. There were times she would pack some for us, and you have no clue how happy we were whenever that happened. I remember the moment, her grandson would come up to drop the plate and we would very politely take it and the moment the door was shut, hungry or not, gobble up the whole thing.
I remember I used to come home from school and pick up the keys from our tenant grandma-aunty. She was too sweet at times to call me in to feed me some Akki Rotti(rice roti), some Chitranna(rice) or Semiya Upma(which was the best I’ve ever tasted).
One day I remember, she was making a spice powder and the smell was crazy intoxicating. I asked her what it was for and she said it was for BISI BELE BAATH. She told me she’ll share it with me when she cooks it. Yes, I waited a whole 2 and a half days for that. I still remember the moment she gave me a bowl with a generous dose of ghee and chips for the crunch. I remember I wanted to fall at a her feet or hug her. I was just a high schooler at that time. I was blown away at how good it was. I was warm and happy from within. It was that good, I remember that moment all too well.
I got my burgundy diary out and immediately had to write down the recipe. She was so precise, so dedicated and so literal in the details. I was/am always amazed at how perfect this turns every time I make it.
To my grandma aunty, wherever she is. Thanks for this treasure of a recipe.
Hope you get to try it out. It’s vegan, one of the most traditional ancient dishes, gluten free and super healthy. Perfect for this cooler weather or anytime.
Have a lovely day my dear friends.
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Indian food is quite simple, and this is a recipe which shows just that.
The vibrant, intensely colorful Indian food has found its way into many hearts. However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard. In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home. It’s that simple.
I don’t exactly remember the first time I had it, but I do remember who taught me to make it. After that, I’ve never stopped. The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good. This is a basic recipe, and a very popular one.
I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic. I really hope you get to try it out.
Tiffin boxes are very intimately tied to mine, and many people’s childhoods. So when my friend sent me this write up, I had to make it special. Sharing a recipe that my mom made and came in my box every week. In the words of my friend, a writer friend. Enjoy this wonderful piece and share your thoughts, and say hello to my gorgeous and talented friend Lakshmi.
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