As we move into another weekend, I am struck by the contrast between this week and the last, when we were busy preparing for Easter. As during every other festival at our home, food was the focal point of the observance and celebrations – the main departure from last year was the absence of my mother-in-law and the joys of eating the food she cooks. This year, for the first time, ever, inspired by her rendition, I attempted to make Pesaha (or Indiri) appam, which is essentially unleavened bread served and consumed on Passover night. This savoury bread is eaten along with jaggery-sweetened coconut milk called pesaha paal (Passover milk). Continue reading
A friend’s Facebook update yesterday revealed yet another day to “observe”- World Baking Day. Not that I need a reason to bake. Anyway.
As I was saying in my last post, I have a long list of recipes that I want to try out. One of which is today’s Lemon Blueberry Bread. I chanced upon it on FurgalFeeding‘s Pinterest wall (Thanks Nick!) and it looked enticing enough to try. Glad I did.
You can find the original recipe here on Fresh Tastes.
The cake was soft, with gooey blueberries and a hint of lemon – perfect for tea or breakfast and all times in between. If you can manage to save it for that long.
The measure of this bread’s success was the rate at which it was devoured – an hour after it was brought out of the oven all that was left were crumbs.
..the husband and I are trying to curb the carb intake.
While we are failing miserably at most times, what with the sugars calling out from all ends of the earth (or supermarket shelves), we (well, OK, I) managed to find a very handy substitute for the starchy rice we tend to consume a little too much of. It is called Moong dal ka cheela*. Super easy to make and lovely to taste, I would give it a 10/10 on taste and 20/10 on ease of preparation. If you have been a reader of this blog for a bit, you would have noticed that ease of preparation ranks high on my list of priorities.
As for the step-by-step recipe, head over here to the Steaming Pot, my go to for many exciting vegetarian recipes.
Till next time!
* Not to be confused with the alien race in the Scifi book Dragon’s Egg. I came across this interesting nugget in my search for the etymology of the name Cheela. Now I need to find the book and read it.
Hot summers call for cool colourful food -vibrant salads, light and spicy chat, cold refreshing drinks and light summer dinners- eating as the season’s produce dictates. The seasons form a natural guideline for eating by giving us produce that is suitable for the weather; we are thinking gourds, pumpkin, mango, grapes, melons… and so on.
“Cooling of body according to science is the products with high water content, light to digest. Legumes, wheat, barley, etc. are summer foods and should be included in daily diet. Among fruits almost all citrus foods are cooling, lemon and honey combination has the power of instantly replenishing your body’s lost water and also work as energizers,” says Chef Sumanta Chakrabarti, Corporate chef àfraa. Kolkata. Continue reading
I have never been more thankful for the end of a week than this one! Which is not say that it was bad (why am I sending mixed signal? that’s cos it was a funny week this!). The last 5 days were packed with work, visits, cooking and me playing catch up with deadlines.
However, there were two highlights that made the mad rush bearable- one was this piece that I wrote for Prismma, an online magazine and the other was winning the Liebster Blog award! It was bestowed on “What’s cookin'” most kindly by one of my favourite bloggers- Steaming Pot, a brilliant site that posts sublime recipes, which are easy to prepare and tasty to boot. If you are a new to Indian vegetarian cooking, this is the place to go. Thank you so very much SP! Suffice to say I am chuffed to bits!