Today on the occasion of Halloween it is only apt that I cook with pumpkin even though I have already posted two recipes with it. But I have decided to eat healthy so I tossed up a salad of lightly roasted pumpkin cubes along with some fresh baby spinach and feta cheese in a chilli & lemon juice dressing. I finished off the dish with a dash of toasted black sesame seeds for a nutty flavour and nice crunch.
So, here is the detailed recipe of the same:
Autumn is not a very conspicuous season in a city like Mumbai. But, there are indications of its arrival. Autumn or ‘patjhad’, as my mother puts it, the time for the customary shedding of deciduous tree leaves is a beautiful season in its own right and with it comes beautiful produce of different kinds of gourds, leafy vegetables, tubers and much more.
So, on my market tour this morning I spotted a lovely mini pumpkin and could not resist the temptation to buy it. But, I did not want to churn this into a soup yet, so I used a part of it to make a yum evening snack of cutlets. In order to balance the sweetness of the pumpkin, I paired it with cottage cheese and threw in some basic spices for piquancy.
So here is how the recipe goes:
This is an easy dish that makes an interesting addition to my lunch/dinner table whenever it is made. You just need to carry out a basic marination for the chicken, then shallow fry it and finish it off with a luscious Chilli-Soy-Honey sauce.
Here is the detailed recipe for your perusal:
Diwali has been a time of pure indulgence, so now that the festivities are over it is time to get back to eating healthy. When it comes to healthy salads, I enjoy ones which are a mix of greens, lentils and fruits, with a salad dressing that has a tart-spicy-sweet flavour profile.
In this salad, kale leaves and fruits bring in the much needed fiber content while chickpeas lend protein value to it. Since I am keeping the salad healthy, so my salad dressing is devoid of oil and I have replaced refined sugar with jaggery to cut through the tart flavour of the lemon juice and heat from the spices.
So here is the recipe of arriving at this flavourful salad:
Chocolate and almonds are ingredients my mother loves in her ice cream. So, today on the ocassion of her birthday I have made her this frozen treat with my simple 4-ingredient ice cream recipe that needs no cooking. Since she fancies mini bites of ice cream, I have gone ahead and used ice cube trays rather than a container to freeze the ingredient mixture.
Here is the recipe for your perusal.
It’s Diwali, the festival of lights and a time to indulge in some sumptuous sweet delights. Since everyone is adding to the festive cheer with traditional recipes, I thought of making a very traditional sweet, SHAKARPAALE to celebrate the occasion with friends. The most popular version of this sweet is a deep fried one made with refined flour and is crispy in texture. However, the Kokani Muslim one is that made of semolina, not deep-fried and has a crumbly texture.
So, here is my recipe for adding a sweet touch to Diwali celebrations today:
All my childhood years I have seen every winter without fail my grandmother would make these laddus. Packed with the nutritional goodness of fenugreek (methi) seeds, jaggery, ghee and much more, these laddus have a peculiar bitter-sweet profile. While in our Kokani Muslim community we generally relish these as a winter sweet, women who are in their early post-natal months too are prescribed to consume these.
Every household has their own rendition of arriving at the recipe which has usually been passed down from one generation of ladies in the family to the next by mere word of mouth.
Here is my rendition of the recipe for arriving at crumbly textured methi che laadu for celebrating #LadduDay today:
On the occasion of #WorldEggDay here is my recipe for flavourful egg and cheese pattice. These are shallow fried discs of boiled egg and grated cheese mixed together with Béchamel sauce that has been cooked just enough to arrive at a thick paste. Owing to cheese that tends to melt during the cooking process these pattice acquire a very melt-in-mouth texture.
Here is the recipe to arrive at these delightful pattice:
This recipe is a very traditional way of preparing eggplants in the Kokani Muslim cuisine.
Coarsely powdered toasted, black sesame seeds are introduced in an onion-coconut-dry spices masala that serves as filling and doubles up as gravy too for the eggplants. This dish is best relished with rice flour bhakris (flat bread) or steamed rice.
Here is the detailed recipe for your perusal:
So, lababdar is a kind of thick gravy laced with tomato and nut paste. However, since I had a friend over who is allergic to cashew nuts I decided to move away from the original recipe and instead use onion paste to make the gravy thick. Also, curry leaves are generally not an ingredient used in traditional lababdar recipes but I love their flavour and so have used them in my recipe. In addition, I have made the gravy slightly spicy with use if bedagi red chili powder instead of the Kashmiri chilli powder.
Do let me know if this variation from the traditional lababdar recipe works for you. Here is the recipe:
- Food & travel enthusiast