Sorry folks - It's been ages since I wrote on this blog. I have been a bit busy to say the least. Have launched a company and am now selling granola to the people who want to eat a delicious blend of oats, nuts and seeds and maybe some chocolate too....
Have also been to a few fantastic blogs in the last one year and tried lots of new recipes. Oats has been around for ages, but suddenly seems to be back in fashion again and why not? Something as simple as a bowl of steaming porridge with milk gives one a brilliant start to the day. Simple, good for you and extremely economical in these hard times. Then there are some of us who want a bit of change and maybe do not want to have oats with milk every single day. For these people, have been created the wonderful granolas and the muelis .... So, today we have oats in all flavours and is fit enough to be placed on the plate for all meal times.
Start the day with Oats porridge or Oats Granola or Oats Muesli
Have a good lunch of Oats idlis or pancakes with spicy roasted veg - topped with a dollop of yogurt
End you day with a large bowl of Oats, lentils and vegetables
Enjoy a snack of oat crackers at anytime of the day........
You will sure be Oated out....
The superfood 'Oats' - well, you don't need to have it at every meal time but please do incorporate it at least one meal of the day - is brilliant for the body, they say.
On this educational note, here is a recipes for a oat-based snack:
Instant Oat & Veg Slices
Ingredients
1 cup rolled oats
1 cup semolina
1 cup shredded spinach
1 tbsp grated ginger
a handful of chopped coriander
1 tsp of green chilli, fined chopped
1 tsp of madras curry powder (optional)
2 cups of yogurt
1 tsp Eno fruit salt
salt to taste
Method
- Mix the oats and the semolina in the yogurt
- Add the spinach, ginger, chilli, salt, curry powder and Eno
- Pour it into a greased pot
- Place the greased pot into a steamer (I use the pressure cooker as a steamer - add water to it and removed the weight/whistle from the cover of the pressure cooker to allow the steam to escape) for about 15 minutes on medium high flame
- Turn the flame down and steam for another 2 minutes
- Take it off the gas and allow to cool
- Turn the dish upside down and remove the Oats 'cake'
- Cut into slices/ wedges and is great with a cup of chai!
Hope you enjoy this lovely snack.
Thursday, 10 September 2009
Tuesday, 14 October 2008
Hearty Food
These cold, wintery nights need good, hearty, wholesome food for those lovely comfort moments. Food is very important to me and the food I eat should look pretty, taste gorgeous and should be good for me too and ofcourse, when eating on a cold day, it's got to be hearty too. Cold salads on a horribily cold day don't appeal to most of us. Eating should be a pleasurable experience, family time that should be enjoyed by all. Never, ever discuss controversial matters on the dinner table and always, always have food that everyone enjoys. Well, this is what my mum always says. Also, never, ever serve too much quantity of any particular dish, always have the people wanting more...that way people enjoy what they have got and look forward to having it again, without being bored...
All right, lets get to the dish I'm going to be writing about today. Well, it's a spicy pasta, beans and vegetable hotpot. I had this at my friend's house last week and absolutely loved it. Ofcourse, I made it promptly for dinner at mine - and it went down well. So, here I am, sharing this with all food lovers....
Spicy Pasta, Beans and Veg Hotpot (Serves 4)
Ingredients
- 50 gms of pasta (I use wholemeal, but use whatever takes your fancy) per person
- 1 can of baked beans
- 1 large onion, finely sliced
- 4 peppers, finely sliced
- 2 large tomatoes, skin removed and diced or 1/2 can of tinned tomatoes
- 2 courgettes, cut in thin rounds
- 1 aubergine, cut in thin rounds
- 2 tbsps of grated cheddar cheese
- 1/2 spoon chilli flakes
- 1 tbsp light soya sauce
- 1 tbsp tomato ketchup
- Juice of 1 lemon
- 1 tbsp Olive Oil
- salt to taste (I use sea salt)
Method
- Add oil to a hot pan
- Add onions and peppers
- Saute for about 3 - 4 minutes
- Add the tomatoes, followed by the tomato ketchup
- Cook on low heat for about 3 - 4 minutes
- Add the baked beans and cook for another 4 - 5 minutes
- Add soya sauce, lemon juice, chilli flakes, salt
- Turn the heat off
- Turn the oven on to 180 degrees Centigrade
- Roast the courgettes and aubergine (by adding olive oil, salt and curry powder to the veg and layer it out on a baking dish in the oven) for about 25 minutes and then keep them aside
- Boil the water in a pan for cooking pasta (as per packet instructions)
- Add the cooked pasta to the sauce in the pan
- Turn on the oven to 180 degrees centigrade again
- Now, layer the bottom of a baking dish with pasta and the sauce (cooked earlier on)
- Add a layer of courgettes and aubergine
- Add another layer of pasta and the cooked sauce
- Add another layer of courgettes and aubergine
- Finish with the last layer of past and sauce
- Add the grated cheddar on top
- Bake for about 10 minutes
- Serve with a fresh green salad
This is truely gorgeous and I would recommend this to anyone looking for comfort on a cold winter night......
Wednesday, 17 September 2008
It's a cold, cold day.....
Where has the sun disappeared? It's getting chilly and it's so gloomy outside today. Certainly, need something to cheer me up today. Nothing better than food to counter the effects of bad weather, right? So, I am going to make this wonderful 'Rasam' for lunch today and that will surely create some warmth in and around me. 'Rasam' is one of my favourites soups. It basically originated in South India and there are plenty versions of this soup around. I love it. It clears your palette and just makes you feel all warm and lovely. It is traditionally had with rice and fried south-Indian style poppadoms and with a nice, spicy Indian-style pickle.
Here is the recipe for this gorgeous, to-die-for 'Rasam'. One needs to make the 'Rasam' powder first - this can keep in an air-tight container for weeks/ months, though ofcourse the traditionalist will say that the fresher it is, the better the 'Rasam' will taste. I enjoy it as much either way. So, the recipe now:
Ingredients for 'Rasam' Powder:
- 2 tbsps toor dal
- 5-6 dry red chillies (or as per taste)
- 1 tbsp cumin seeds
- 2 tbsps coriander seeds
- 1 tbsp channa dal
- 5 -6 fresh curry leaves
- 1 tbsp Ghee (clarified butter) for roasting
- 5-6 dry red chillies (or as per taste)
- 1 tbsp cumin seeds
- 2 tbsps coriander seeds
- 1 tbsp channa dal
- 5 -6 fresh curry leaves
- 1 tbsp Ghee (clarified butter) for roasting
Method
- Roast the above ingredients until they turn aromatic.
- Powder to a fine powder in a mixer or grinder
- Roast the above ingredients until they turn aromatic.
- Powder to a fine powder in a mixer or grinder
- Store in an airtight container for weeks/months
Ingredients for Tomato 'Rasam' (for 2 people)
- 5 - 6 large tomatoes (preferably fresh, blanced and then chopped finely)
- 2 tbsp of 'rasam' powder
- 1 tbsp of tamarind paste
- 1 bunch of finely chopped coriander
- 1 tsp of brown sugar or 2 inch piece of jaggery
- 1 tbsp vegetable oil
For Tempering
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 5 - 6 curry leaves
- 1 tbsp vegetable oil
Method
- Heat the oil in the pan
- Add the tomatoes and let them cook on medium heat for about 15 - 20 minutes
- Then add 500 ml of water and bring to boil
- Reduce heat and then cook on low for about 10 minutes
- Add the 'rasam' powder and stir
- Add the brown sugar or jaggery
- Add the tamarind paste and mix in
- Add the coriander and turn off the heat
- Put a small pan on heat
- Add the oil
- Quickly add the mustard and cumin seeds
- When the above seeds start popping then add the curry leaves
- Pour this tempering mixture into the prepared hot 'rasam'
-Enjoy with a bowl of steamed rice
Hope you enjoy this dish as much as I do. Something heavenly about having this on a cold evening .....
Tuesday, 9 September 2008
Autumn's Almost Here
The summer this year seems to have just disappeared somewhere. The salads, the strawberries, the gorgeous ripe peaches and nectarines will soon be gone. All right, not gone, gone...but won't have the best taste - they are at their peak in the height of summer. Though, fortunately or not, one can still find these summer fruits throughout the year now.
I had this gorgeous pud last weekend at my friend's place. Simple and bursting with summer flavours. Some peaches, some plums (all fruits cut into half and de-stoned) place with skin side down. Then throw a handful of brown sugar and a packet of rasberries (please do not wash them - you will just kill their flavours). Stick this in the oven on low heat (about 150 deg Cent) for about 20 minutes - then poke some fruits with a knife to check if they are nice and soft and then stick this under the grill (medium high) for about 5 - 7 minutes. Serve this at room temperature - the awesome fruit with its own sauce (created by the rasberries and the fruits) is great served with some thick cream or if you want to be healthy then just have it on its own. Try it before you say goodbye to summer of 2008.........
Don't have a picture of this dish sadly, but do try this simple, lovely pudding for the best flavours of the summer.
I had this gorgeous pud last weekend at my friend's place. Simple and bursting with summer flavours. Some peaches, some plums (all fruits cut into half and de-stoned) place with skin side down. Then throw a handful of brown sugar and a packet of rasberries (please do not wash them - you will just kill their flavours). Stick this in the oven on low heat (about 150 deg Cent) for about 20 minutes - then poke some fruits with a knife to check if they are nice and soft and then stick this under the grill (medium high) for about 5 - 7 minutes. Serve this at room temperature - the awesome fruit with its own sauce (created by the rasberries and the fruits) is great served with some thick cream or if you want to be healthy then just have it on its own. Try it before you say goodbye to summer of 2008.........
Don't have a picture of this dish sadly, but do try this simple, lovely pudding for the best flavours of the summer.
Monday, 14 July 2008
Comfort Food...
Good comfort food can transform you straight into heaven. That inner peace, that satisfaction, that happiness in your heart - it's just a lovely feeling.
Everyone has their own special comfort food - food, that at the end of a long day has the ability to relax and calm. Maybe, some special food item that you long for on a cold winter's night in front of the fire. On a cold night, a rich, gorgeous Sticky Toffee Pudding is just the best food I can get to make myself happy and transport me into a peaceful world. Though, mind you, its got to be covered in hot custard. I have tried so many different kinds of sticky toffee puddings, but the one from Heinz (straight our of a can) is to die for - and its gets even better when it is not shared - just me and the pudding with hot custard. Hmmmmmmmmmmmmm!
Having grown up in the 70s in India, there wasnt any Sticky Toffee Pudding - atleast, my parents didn't know about its existence - so, I kind of missed out on this gorgeous creation of man.
However, to make up for it (and to me comes a close second in my list of comfort food) is Steamed white rice served with Daal (Lentils cooked with ginger, tomatoes etc) and gobhi - aaloo sabhi (which is a spicy cauliflower and potato dry curry). So, I leave you with the recipe of my favourite daal below (I am of course assuming that steamed rice is pretty simple to make). Try this combination (just plain simple steamed rice with hot daal) - it's to die for. My Scottish friends will vouch for this. I have cooked them this combo umpteen times and they find it totally awesome!!! So, don't miss out, please, do try it:
Tarka Daal (serves 4)
You need:
- 4 handful (or 2 small size cups) yellow lentils (red lentils can be used too)
- 1 medium red Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1” ginger, grated finely
- 2 cloves of garlic – crushed
- Handful of coriander – finely chopped (stalks and all)
- Pinch of Asafoetida
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsps dry coriander powder
- 2 tsps dry mango powder (amchoor)
- 1 green chilli, finely chopped
- Salt to taste
- 1 tsp vegetable oil
Method:
- Soak the lentils in water for around 20 – 30 minutes. Wash well and drain.
- Heat a pan on medium heat and add oil
- To the oil add Asafoetida, turmeric, cumin seeds and mustard seeds
- Add onion, ginger and garlic, chilli and coriander
- When the onions go transparent then add the tomatoes
- Add the drained lentils
- Saut̩ for about 2 Р3 minutes
- Add water – just enough to cover the lentils
- Cover and cook on high heat for until the first boil – then simmer until the lentils are cooked (they should disintegrate completely). This should take about 20 – 25 minutes
- (If using a pressure cooker instead of a pan, then please follow the manufacturer’s instruction for cooking time for lentils)
- Uncover the pan / pressure cooker and add salt, dry coriander and dry mango powder
- Cook on low heat for another 10 – 15 minutes until the lentils are totally mashed up – this will allow the flavours of the spices to go through the lentils
- Garnish with some more coriander (if desired)
- Serve hot with either chapattis or rice (I prefer it with rice).
- 4 handful (or 2 small size cups) yellow lentils (red lentils can be used too)
- 1 medium red Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1” ginger, grated finely
- 2 cloves of garlic – crushed
- Handful of coriander – finely chopped (stalks and all)
- Pinch of Asafoetida
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsps dry coriander powder
- 2 tsps dry mango powder (amchoor)
- 1 green chilli, finely chopped
- Salt to taste
- 1 tsp vegetable oil
Method:
- Soak the lentils in water for around 20 – 30 minutes. Wash well and drain.
- Heat a pan on medium heat and add oil
- To the oil add Asafoetida, turmeric, cumin seeds and mustard seeds
- Add onion, ginger and garlic, chilli and coriander
- When the onions go transparent then add the tomatoes
- Add the drained lentils
- Saut̩ for about 2 Р3 minutes
- Add water – just enough to cover the lentils
- Cover and cook on high heat for until the first boil – then simmer until the lentils are cooked (they should disintegrate completely). This should take about 20 – 25 minutes
- (If using a pressure cooker instead of a pan, then please follow the manufacturer’s instruction for cooking time for lentils)
- Uncover the pan / pressure cooker and add salt, dry coriander and dry mango powder
- Cook on low heat for another 10 – 15 minutes until the lentils are totally mashed up – this will allow the flavours of the spices to go through the lentils
- Garnish with some more coriander (if desired)
- Serve hot with either chapattis or rice (I prefer it with rice).
Make extra - it certainly tastes better the next day. Just have it with tortilla wraps or just plain bread - or make some rice again - you just can't go wrong with it.
Sunday, 29 June 2008
You eat with your eyes....
True, isnt't it? It's all about the presentation of your food. Simply put, if you like the way the food looks, the chances of you giving it a go are pretty high. It's true for children too. Parents go through a lot of effort to make the food for the wee ones look interesting - 'cos if they are fascinated by the look of their dinner, they will certainly give it a go. Ofcourse, we adults aren't any different. Put a nice clean plate of food. Infact, a friend last night mentioned something she had prepared for dinner once. A simple salad dish of mozzarella, tomatoes with a pesto dressing....now, how gorgeous is that...Imagine the colours on the White plate - Red ripe tomatoes with White mozzarella and topped with a Green pesto dressing - now, who, wouldn't want to eat that? This is what I mean by making your food look beautiful.
This leads to why nothing better than using plain white plates for serving your food. One can see the beautiful contrasts of food on it - too much pattern on a plate, or bright colours kind of take the focus away from the food - a bit of injustice to the cook.
Another thing of simple garnishes - I am not talking about towers of garnishes, but simple herb garnishes do make the food look appetising straight away. Imagine eating a simple Mushroom Risotto in a deep white bowl- now, won't a little green something, maybe a bit of parsley or some deep green extra virgin olive oil drizzle on top make the dish a bit more attractive right away?
Some cooks are of the very strong opinion that you should always garnish with the ingredients of your dish - then people know exactly has gone in the dish - quite right, I say, especially if one can't make out the ingredients easily. WYSIWYG (What you see is what you get). On this note, I leave you today with a little recipe of a simple dish using vibrant colours to enhance its presentation.
Poha (Flaked Rice Salad) - Serves 2
Ingredients
1 cup flaked rice (available in any Asian grocery shop)
1 cup peas
1 red onion, finely sliced
1/2 tsp turmeric powder (available in most supermarkets or any Asian grocery shop)
1 red tomato, de-seeded, finely chopped
1/2 cup roasted peanuts, roughly crushed
juice of 1 lemon
handful of coriander, finely chopped
1 green chilli, de-seeded and finely chopped
1 tbsp olive oil/vegetable oil
2 tbsps milk
salt to taste
Method
- wash the flaked rice in cold water in a sieve
- add the oil to a hot pan
- add the onions and cook until transparent
- add the turmeric powder
- add the peas and saute for about a minute
- add the flaked rice and mix thoroughly with the other peas and onions
- add the milk to moisten it and cover and cook for about 2 - 3 minutes
- now add the tomatoes, chilli and the peanuts
- add the salt
- sprinkle the lemon juice
- garnish with some finely chopped coriander (all over ) and a wedge of lemon on the side
- serve on a white plate
Imagine eating this yummy Poha out of a white plate - the gorgeous colours of the yellow poha with green coriander, red tomatoes, creamish peanuts and the yellow wedge of lemon just make it so lovely. Promise to post some pictures soon. Do try this dish - is simple, healthy and good for you - doesn't take more than 10 minutes to make and so, so pretty..........
This leads to why nothing better than using plain white plates for serving your food. One can see the beautiful contrasts of food on it - too much pattern on a plate, or bright colours kind of take the focus away from the food - a bit of injustice to the cook.
Another thing of simple garnishes - I am not talking about towers of garnishes, but simple herb garnishes do make the food look appetising straight away. Imagine eating a simple Mushroom Risotto in a deep white bowl- now, won't a little green something, maybe a bit of parsley or some deep green extra virgin olive oil drizzle on top make the dish a bit more attractive right away?
Some cooks are of the very strong opinion that you should always garnish with the ingredients of your dish - then people know exactly has gone in the dish - quite right, I say, especially if one can't make out the ingredients easily. WYSIWYG (What you see is what you get). On this note, I leave you today with a little recipe of a simple dish using vibrant colours to enhance its presentation.
Poha (Flaked Rice Salad) - Serves 2
Ingredients
1 cup flaked rice (available in any Asian grocery shop)
1 cup peas
1 red onion, finely sliced
1/2 tsp turmeric powder (available in most supermarkets or any Asian grocery shop)
1 red tomato, de-seeded, finely chopped
1/2 cup roasted peanuts, roughly crushed
juice of 1 lemon
handful of coriander, finely chopped
1 green chilli, de-seeded and finely chopped
1 tbsp olive oil/vegetable oil
2 tbsps milk
salt to taste
Method
- wash the flaked rice in cold water in a sieve
- add the oil to a hot pan
- add the onions and cook until transparent
- add the turmeric powder
- add the peas and saute for about a minute
- add the flaked rice and mix thoroughly with the other peas and onions
- add the milk to moisten it and cover and cook for about 2 - 3 minutes
- now add the tomatoes, chilli and the peanuts
- add the salt
- sprinkle the lemon juice
- garnish with some finely chopped coriander (all over ) and a wedge of lemon on the side
- serve on a white plate
Imagine eating this yummy Poha out of a white plate - the gorgeous colours of the yellow poha with green coriander, red tomatoes, creamish peanuts and the yellow wedge of lemon just make it so lovely. Promise to post some pictures soon. Do try this dish - is simple, healthy and good for you - doesn't take more than 10 minutes to make and so, so pretty..........
Tuesday, 24 June 2008
Just Pasta
Hope you all had a great weekend. Well, I certainly did. We were over at a friend's house for lunch and I had the best pasta ever. I mean, we all know that pasta has got to be al dente, and then ofcourse now their is the wholemeal variety available. I know of some people who honestly think that it is rubbish, but I don't really mind the difference. I have got used to it. To be honest, I do like the firmness in the texture of wholemeal pasta - is rather nice. Nothing worse than over-cooked pasta - ghastly! and nothing more comforting than proper pasta (I mean not wholemeal) with just garlic, cherry tomatoes and onions. Oh yes, and the pasta has to be linguine (like spaghetti, but better) - with some good extra virgin olive oil. Good Comfort food, that it. Feel satisfied after eating that.
Well, coming back to the point of the best pasta I've ever had over the weekend. It was plain old Penne with Arriabata sauce (but with a slight difference). My friend's take on the traditional recipe was to use sun-dried tomatoes along with the fresh ones - just gives an immense depth to the tomato flavours. Also, she roasted the fresh tomatoes - and that just added more sweetness to the sauce. I loved it - so, courtesy of my friend, here goes the recipe. I do believe that a recipe (unless you are baking ofcourse!) is not meant to be followed as written - It's just a guideline - so, make modifications to suit your taste.
Do try it - finger licking good ! The recipe below is for 2 people:
Ingredients
Linguine /Spaghetti
8 fresh tomatoes (vine-ripened, if available)
4 cloves of garlic, finely chopped
1 red onion, finely chopped
1 red chilli, finely chopped (if you don't like the heat, then de-seed and take the stem off)
5 -6 pieces of sun-dried tomatoes (ready to eat variety)
1 tbsp tomato ketchup (apparently, a secret ingredient in most chef's kitchens)
sea salt to taste
1 bunch of fresh basil leaves
2 tbsp olive oil for cooking
Method
- Roast the tomatoes by placing them in the oven (in a baking dish) with some sea salt, pepper and thyme (Medium oven about 150 deg Cent or so for about 25 mins )
- Add oil to a hot pan (please do not heat up the oil)
- Quickly add the onions and cook until transparent
- The add the garlic (nothing worse than burnt garlic - so watch)
- Add the roasted tomatoes to the pan (with all the juices as well)
- Add the chilli
- Add the ketchup and the seasoning
- Now, add the sun-dried tomatoes
- Cook for about 15 mins or just until the sauce looks just right
- Blitz with a hand blender to achieve a no-bits consistency
- Bring a large pan of water to boil
- Add salt (Infact, Italians say that the water in which you cook the pasta should taste like the Mediterranean)
- Add the pasta and cook until just al dente
- Drain the water (don't try really hard to get rid of all the cooking water - leave some in the pasta)
-Now, add the pasta to the sauce (Italians say never do it the other way round - so, listen!)
- Top with fresh basil (chop just before adding, or it can go black at the edges)
Enjoy with a nice green salad... until next time...Happy Eating!
Well, coming back to the point of the best pasta I've ever had over the weekend. It was plain old Penne with Arriabata sauce (but with a slight difference). My friend's take on the traditional recipe was to use sun-dried tomatoes along with the fresh ones - just gives an immense depth to the tomato flavours. Also, she roasted the fresh tomatoes - and that just added more sweetness to the sauce. I loved it - so, courtesy of my friend, here goes the recipe. I do believe that a recipe (unless you are baking ofcourse!) is not meant to be followed as written - It's just a guideline - so, make modifications to suit your taste.
Do try it - finger licking good ! The recipe below is for 2 people:
Ingredients
Linguine /Spaghetti
8 fresh tomatoes (vine-ripened, if available)
4 cloves of garlic, finely chopped
1 red onion, finely chopped
1 red chilli, finely chopped (if you don't like the heat, then de-seed and take the stem off)
5 -6 pieces of sun-dried tomatoes (ready to eat variety)
1 tbsp tomato ketchup (apparently, a secret ingredient in most chef's kitchens)
sea salt to taste
1 bunch of fresh basil leaves
2 tbsp olive oil for cooking
Method
- Roast the tomatoes by placing them in the oven (in a baking dish) with some sea salt, pepper and thyme (Medium oven about 150 deg Cent or so for about 25 mins )
- Add oil to a hot pan (please do not heat up the oil)
- Quickly add the onions and cook until transparent
- The add the garlic (nothing worse than burnt garlic - so watch)
- Add the roasted tomatoes to the pan (with all the juices as well)
- Add the chilli
- Add the ketchup and the seasoning
- Now, add the sun-dried tomatoes
- Cook for about 15 mins or just until the sauce looks just right
- Blitz with a hand blender to achieve a no-bits consistency
- Bring a large pan of water to boil
- Add salt (Infact, Italians say that the water in which you cook the pasta should taste like the Mediterranean)
- Add the pasta and cook until just al dente
- Drain the water (don't try really hard to get rid of all the cooking water - leave some in the pasta)
-Now, add the pasta to the sauce (Italians say never do it the other way round - so, listen!)
- Top with fresh basil (chop just before adding, or it can go black at the edges)
Enjoy with a nice green salad... until next time...Happy Eating!
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