Chutney channa pulao is a lunchbox favourite in many Indian homes; my home is no exception. It is a delight to make this. As the pulao is cooking, you will be able to enjoy the aroma permeating the house for a while. The refreshing aroma is a perfect indicator of the beautiful rice dish you will have.
This quick-to-make rice dish is a fragrant and tasty combination of coriander & mint chutney, a few spices, chickpeas and rice. In the lunchbox or not, this pulao is a people-pleaser.
Mangoes are a very versatile fruit. Savoury or sweet, juice or salads, they work very well. It is called it the ‘King of Fruits’ for a reason. This spicy mango shots is a hot and sweet reminder of the summer that is fast approaching in many parts of the world. As for me, I am slowly bidding farewell to summer here bracing myself for colder months; savouring every summer fruit I can before they are off the shelves for the year.
These non-alcoholic shots make a great drink for parties and weekend barbeques.
Sweet, ripe mangoes – 3
Chilli powder/ cayenne pepper – ¼ tspn or less
Salt – 1 pinch
Water – 1 cup
Ice cubes (optional) – 1 handful
Put your hands in the air if you enjoy a wholesome, healthy meal, which is easy to put together! The Mediterranean melt is one such meal that is a whole package containing carbs, proteins, good fats, vitamins and other micro-nutrients. As an added bonus, this can be done in a two ways to suit dietary preferences and is super tasty! What’s not to love?
What is pizza flavoured yet loaded with fibre, proteins, anti-oxidants, folate and so much more? It’s zucchini pizza boats! This delish, goodness-filled pizza boats are perfect for those on a Paleo, gluten-free and low-carb diet. These pizza boats make a quick & healthy lunch or dinner; it is a great way to make your kids eat veggies too.
It is International Day of Happiness, and I am serving food that makes me the happiest. Soups are not just comforting but incredibly tasty and filling too. The zucchini and leek soup is a low-fat, low-carb, yummy soup loaded with nutrition and flavour.
Here’s wishing everyone the best on International Day of Happiness.
Zucchini- 2, remove the tops and roughly chop them
Leeks – 1, with the green parts and ends trimmed
Garlic – 4 cloves
Potato – 1 washed and peeled
Green chillies (optional) - 2
Celery (optional) – 2 sticks, roughly chopped
Stock/ water – 4 cups
Oil – 1 tblspn; if using butter, add a small knob
Salt and pepper – To season
Low fat cream – 1 tspn. for each serve
The Aussie summer has ended, and I am holding on to every last summer fruit that is available in the market. A dear friend and fellow food blogger, Dhanya Samuel has always been suggesting that I try champagne watermelon, which seemed very elusive. Recently, the yellow-coloured melon caught my attention at the local grocery store, and I had no two thoughts about buying it. Since I hadn’t tried this fruit before, I wanted to take the safest route out and include it in a juice.
This juice is a blend of champagne watermelon, honeydew melon and cucumber, making it a cool and healthy drink for warm days.
It is always fun to recreate restaurant dishes. In our locality (In Sydney), we discovered this nice Indian restaurant, which serves a host of Indian dishes (mostly North Indian and North West Frontier). There is this one South Indian (well, almost) dish they serve called Subz Masala Pacchadi. While it tastes nothing like a typically available South Indian dish, I must admit it is one very tasty curry.
Once a month, my husband and I order Indian food from a local Indian restaurant - Mantra; this one day, we decided to ditch our usual order of malai kofta & mushroom masla, and order this dish called ‘Bombay Aloo Chutneywala’. I had never tasted or heard of this dish until I came to Sydney, and I really felt like I was living under the rocks all these years. On further research, I figured that this was a very popular dish in India and is made in several ways – different techniques and ingredients were used. I decided to give this a go and I was mighty pleased with the results.
This minty, spicy, tangy curry is nothing like I’ve ever tasted before. Its refreshingly distinct taste is a sure winner. Like I mentioned before, there are several different versions of this curry, and this one’s mine.
Salads, chips and crackers with creamy dressing/ dip is always a winner but the fat and calorie content are not. Here’s a dip/ dressing that is easy on the calories without compromising on the creaminess and taste of the full-fat versions.
Low fat yoghurt – 1 cup
Chives (chopped) – 1 Tblspn.
Garlic – 2 cloves, minced
Cracked black pepper – ½ tspn.
Roasted cumin powder – ¼ tspn.
Chilli flakes – ½ tspn
Salt – To taste
Kadhi is yoghurt and chickpea flour-based gravy popular across India. The kadhi preparation varies from state to state - each state adding its own special touch to the yoghurt curry. My kadhi here is loosely based on the Punjabi kadhi recipe shared by a friend from that region; however, I have made some tweaks to my friend’s recipe, and is a much-loved dish at home.