The English breakfast regular comes in an Indian avatar. The baked beans besides being super tasty, is a nutritious addition to your meal. It is low in carbs, high in protein and fibre. Quick and easy-to-make, this masala tastes great with breads, rice, pasta or just simply as a mid-meal snack.
Note: There are several varieties of baked beans in the market, for this recipe I have used salt-reduced baked beans. Take your pick and work with it.
This is a Mediterranean-style salad that is served with warm vegetables and toasted halloumi cheese. This variety of cheese originated in Cyprus and features in Middle Eastern, Greek and Cypriot cuisines. If you have not already tasted halloumi, it tastes very similar to paneer (Indian cottage cheese). With a simple mix of vegetables and cheese, this salad works well as a side for your main meal.
Note: If you do can’t get halloumi cheese, replace it with firm paneer.
Who doesn’t love a plateful of biriyani? This aromatic rice preparation combines vegetables, fragrant basmati rice, fresh herbs, whole dry spices and a touch of the luxurious saffron. While I prefer simple and easy-to-make recipes, I make an exception for biriyani though. Simply because it is worth that little effort you put in. The best part about biriyani is that it tastes better the next day (if you have any left that is) when the flavours of the spices and masala intensify the taste of the dish.
Are you feeding a crowd this holiday season or just simply looking for a tasty solution to consume fruits? How about some spiced-coated and grilled apple & pineapples?
Granny Smith apples– 2, cut into big chunks
Pineapple – 1, cut into big chunks
Chaat masala – 1 tspn.
Black salt – ¼ tspn.
Aam chur – ¼ tspn.
Chilli powder – ½ tspn.
Salt ( optional) – To taste
Oil – To coat
Down with a cold, flu or have a bad tummy? This warm drink is just what you are looking for. It is a cup of goodness that is fortified with vitamin C, cold-fighting properties and digestion-friendly ingredients. On my recent trip to India, I was coming down with a bad cold and my father suggested that he had a ‘magic drink’ that will make me feel better. I thought it was going to be one of those bitter and terrible tasting medicinal drinks and I was apprehensive. Then, my father hands me a warm cup of this drink – not only did it taste great but was also quite helpful in keeping my sickness at bay. So, this recipe comes to all of you from my dearest father.
Note: This drink is not medicinal and can be consumed on a daily basis.
I hadn’t heard about or tasted tava pulao until about few years ago when I was in Bangalore. I saw the item on the menu of a vegetarian restaurant in a food court and was very curious to try it out. And when I did, it was love at first bite! On researching a little about that preparation, I learnt that this amazingly tasty and filling dish was made popular by street-side pav bhaji vendors in Mumbai; they would use the leftover bhaji and some rice to make this superb-tasting pulao. It is typically prepared in the same tava that pav bhaji is made. Clever, eh? You don’t have to travel all the way to Mumbai for this delish dish, read on to find out how you can make this at home.
How about a festive looking and great tasting salad for your holiday party table? This crunchy salad is super simple to put together. Rendering the aroma and flavour to it are ground cinnamon, cumin and coriander seeds.
Carrots – 1 peeled & julienned or grated
Beetroot – 1 peeled & julienned or grated
Lemon juice – 1 tblspn.
Cumin powder – ¼ tspn.
Coriander powder – ¼ tspn.
Cinnamon powder – 1 pinch
Chilli/ cayenne powder – ¼ tspn.
Salad greens (optional) – 1 handful
Oil – 1 tspn
Salt – To taste
Heat oil in a pan, turn the stove off and toss in the dry spices. Give it a mix. Keep aside. This step is completely optional. You could just add the dry spices and oil straight into the salad instead.
But I can assure you that heating the oil helps absorb the flavours of the spices better Plus, it tastes great!
In a large bowl, add the julienned/ grated carrots and beet.
Add salt, and lemon juice; drizzle the spice-infused oil. Combine the ingredients well.
While serving, place the salad greens and assemble the salad you mixed on top of it. Drizzle a little more of the oil (if you have any left).
- You could introduce a little sweetness in the salad and raisins or a little honey.
- I preferred the vegetables julienned because the salad may get a little soggy when grated. If you lack the patience to julienne, simply grate them.
The refreshing buttermilk gets a cool addition – cucumber. This spiced buttermilk will keep you hydrated and cool during hot days, and as an added bonus it will aid in better digestion.
Summer may be my most favourite season in Australia simply for its abundance of summer fruits, especially melons. It is easy to put together a salad with the wide variety of fruits available here. I have combined three different types of melon, Granny Smith apples, mango and lemon-mint granita for a great tasting summer salad.
It is a salad that feels like a sorbet, slushie and ice lolly all rolled into one. :)
A warm cup of soup is undeniably the most popular comfort food. For me, it certainly is. Soup elevates my mood and makes my meal complete. I have combined juicy carrots and fresh coriander to make this delicious soup. Care for some?