Gujarati Steamed Carrot Muthia| Gajar Na Muthiya

Are you looking for a delicious snack that you can enjoy without too much of guilt? If your answer to this question is ‘Yes’, these Gajar Na Muthiya or Carrot Muthia I tried out recently would be right up your alley. I’ll also add here that this is a super simple snack, an easy-peasy thing to whip up.

Check out the recipe, just in on my other blog!

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Imli Ka Amlana|Refreshing Tamarind Summer Cooler

Would you like to know about a tangy, super refreshing drink that would be just perfect for the hot summer days that seem to be reigning the country right now? Yes? What if I tell you such a drink can be made in a very healthy way, and would require just a few minutes of your time to make at home? Sounds too far-fetched? Not at all!
 
Here’s presenting to you – Imli Ka Amlana, a summer-special beverage from the hot and arid land of Rajasthan. Traditionally made with tamarind pulp and sugar, this drink is a mix of tangy and sweet, spiced mildly. The Indian spices that go into it make this extremely flavourful, at the same time aiding one’s digestion as well. It is a yummy way to get all the health benefits that tamarind possesses into one’s system, I would say!
 
Check out the recipe, just in on my blog!
 
 

Thumbprint Coconut & Jam Mini Tarts

Just before New Year’s eve, I won an Instagram contest by Bhuira Jams, a brand I have come to trust and love. The good folks at Bhuira sent me a bottle of their Black Cherry Preserve, made with black cherries grown on their plant in Himachal Pradesh, with no artificial colouring or flavouring agents or preservatives. It tastes just awesome, I must say! I just had to use it immediately, and did so in some Thumbprint Coconut & Jam Mini Tarts.
 
These tarts are super easy to make, taking bare minutes to get ready. They have a certain rustic charm to them, thumbprint and all. Use good-quality jam in them, and they become delectable little treats that you can serve for parties and get-togethers. I made the base for these tarts using Unibic’s new Oatmeal Daily Digestive Cookies, adding some dried coconut in, which went beautifully with the flavours of the black cherry jam. The tarts turned out so delicious, they disappeared within minutes of the making!
 
Check out the recipe for these Thumbprint Coconut & Jam Mini Tarts, just in on my photo blog!
 
 

Gongura Pulihora| Sorrel Green Rice

Hola guys! How has the end of the year been treating you? I hope you have been having fun this holiday season!

This year, I’m using Paperless Post, a USA-based website, to send out my holiday greetings. Paperless Post believes in making online communication so much fun that you don’t miss hand-written greeting cards, flyers, invitations and other notes. They have some really lovely designs by established artists, beautiful options to choose from for various types of communication needs. You can customise the design you opt for, for your cards, as well as the envelope front and backing and the message. I’ve been enjoying creating customised cards for my friends and family, and plan to use Paperless Posts for upcoming events as well. Do check out the website, folks!

Moving on to food now, all of us at home love gongura – aka pulichakeerai, sorrel, roselle, kenaf or aambadi – the greens with a sour taste to them. Sadly, though, they are one of the least used greens in our household. We use them only occasionally to make Gongura Thokku, a spicy Andhra Pradesh-style pickle. Considering that these leaves are very rich in iron, folic acid, antioxidants and various vitamins, I wanted to use more of them in our daily diets. So, a Gongura Pulihora or sorrel-flavoured rice was made recently, which turned out to be much loved.

Today, I’m sharing the recipe for this delicious Gongura Pulihora, for you all to check out and try.

Keerai Poriyal| Rainbow Chard Stir-Fry

Until very recently, Rainbow Chard was something I only ever read about on international food blogs. It wasn’t readily available in India – it still isn’t, in the mainstream market. Now, thanks to Mapletree Farms from Hosur, I can do more than ogle at these colourful greens! I can actually cook with them, without having to shell out half of our household income on them!

I was thrilled to see the gorgeous variety of organically grown produce that Mapletree Farms had on offer, recently, at Ragi Kana, a very non-commercial weekly market that I have come to love. I just had to pick up some of the farm’s very fresh, very good-quality, very reasonably priced produce – Rainbow Chard included – and it has been an absolute delight working with them in my kitchen.

I used the Rainbow Chard leaves in a very Tamilian stir-fry, a Keerai Poriyal. This is an easy preparation, one that takes bare minutes to put together, and is quite a delicious way to get all the nutrition from those greens in.

Find the recipe for Keerai Poriyal, just in on my photo blog!

 

Thai Green Mango Salad With Carrot & Pok Choi Microgreens

Microgreens are all the rage these days, at least in the fine dining space. Rightly so, too, because they are packed with nutrients, and help in adding a whole lot of texture and taste to various dishes. These little greens also add hugely to the visual appeal of a dish. However, microgreens are most commonly associated with fancy dishes in fancy restaurants. These days, though they are easily available for use by home cooks as well, and can be used in a lot of everyday Indian cooking.

I was recently sent a tub of pok choi microgreens by Living Food Company, and have been enjoying putting them in anything and everything! I used some of them in a Thai-style salad with green mango and carrot. The slight bitterness of the greens beautifully complemented the sourness from the raw mango and the sweetness of the carrot and honey I used in it. I loved how the greens made the salad richer and all the more delish!

Check out the recipe, just in on my photo blog!

Chatpati Vegetable Khichdi

By now, you guys probably know that our family is one of big khichdi fans. Khichdi often finds pride of place on our dining table, in different versions and flavours. We love experimenting with different types of khichdi!  The latest type of khichdi I prepared was a Chatpati Vegetable Khichdi, with chaat masala adding a lovely, refreshing, tangy flavour to it.

The Chatpati Vegetable Khichdi turned out absolutely beautiful! It made for a lovely change from the usual Vegetable Daal Khichdi we make with garam masala in it. I was in the mood to indulge and topped the khichdi with some grated cheese too, which elevated the dish to a whole new level.

Check out the recipe, just in on my photo blog!

 

Highlights: World On A Plate – 2018

The famed VR Bengaluru mall in Whitefield, Bangalore, saw a 3-day culinary festival, World On A Plate, happening between June 8 and 10, 2018. For the uninitiated, World On A Plate (popularly called WOAP) is one of Bangalore’s biggest foodie festivals, which aims to bring together food enthusiasts from all spheres, from across the globe – foodies, food brands, masterchefs, stalwarts from the food industry, restaurants, food critics, food bloggers and journalists, and the likes. I thoroughly enjoyed being a part of World On A Plate – 2018, the third edition of this festival, which happens to coincide with VR Two, the second-anniversary celebrations of VR Bengaluru.

Do check out my detailed post about the event, just in on my photo blog! 🙂

Palak Daal Khichdi| Spinach Khichdi With Popular Essentials

This Palak Daal Khichdi is a great way to sneak in some of those gorgeous (not to forget highly nutritious) spinach leaves into one’s diet. The khichdi is super simple to put together, yet highly flavourful and satisfying. The pretty green of this Palak Daal Khichdi will make it alluring to kids and adults alike!

Check out the recipe, just in on my photo blog!