Exploring the cuisine of each State in India by turn, is such an enriching experience. This Baingan Badi Sabzi, a delicious eggplant and lentil fritters curry from the traditional Bhojpuri cuisine prevalent in the Indian states of Bihar and UttarPradesh, is interesting to make and has ingredient options that make it nutritious too. The main ingredient is the brinjal or eggplant/ aubergine. This is accompanied by small sun dried badis which seems to have many names – wadi, wadiyan, mangodi etc. The basic ingredient for making a badi is flour – though the flour and spices, herbs to be added differ across regions. I have made a simple Bihari Urad dhal ki badi, with black gram lentils. The recipe is given in the instructions below.
At first glance, Shaheen Peerbhai’s (who blogs as Purple Foodie) Roasted Pumpkin Labneh Buckwheat Salad with Pomegranate and Rocket leaves sounds like a cosy winter salad. It is however a light and refreshing summer type of salad with some unlikely ingredients coming together with a medley of colours and flavours. (more…)
Flavoured with almond, lemon and vanilla, these easy to make Jam Sandwich cookies are an anytime treat. This cookie reminds me of the biscuit tins we (rarely) received as birthday gifts when we were children, with tempting looking jam biscuits painted on them. The recipe is adapted from the Raspberry Jam sandwich recipe in Martha Day’s ‘Baking.’
Ganesh Chaturthi is around the corner and Onam too, and we are all busy planning special sweets and desserts. Make your festival meals exotic as well as healthy, with this Black Rice Kheer Payasam of Forbidden Black Rice flavoured with vanilla and enriched with apricots and pistachio. The result is a delicious festival treat, truly fit for the Gods! As the rice cooks, the aroma wafting through the house has to be experienced to be described! The kheer (pudding) is cooked on low heat for about 40 minutes after the rice is cooked in the pressure cooker. No ghee is used in this recipe. For a vegan version, substitute almond milk for the dairy milk in the recipe.
Before I take you through this recipe for Peruvian Kiwicha Salad with Buttermilk Dressing, I must tell you a little about Kiwicha, a superfood and a form of Amaranth that went into this delicious and healthy salad. Kiwicha is native to Peru and was a staple food for the Incas, Aztecs and other communities more than 4000 years ago. The cultivation of kiwicha had come down drastically since the Spanish conquest and colonisation. Since 1970, the world is rediscovering an interest in this and other elements of Peruvian cuisine, many of which have been now found to be rich in nutrient and disease fighting properties. (more…)
Making Pizza at home is a whiz, once you have got the making of the dough under control. You can experiment with all kinds of healthy, tasty toppings with fresh produce. I usually make pizza dough from the easy recipe for Magic Bread Dough in the River Cottage Veg Everyday Cook book, and had been coming again and again to the recipe for Kale and Onion Pizza. As Kale is not usually available where I live, I could only look longingly at the pictures and then sigh and turn the page! Finally though, I did get to make the Kale and Onion Pizza.
Recipe 3 of my 100 Healthy Recipes Challenge: Continuing my exploration of recipes from Eastern Uttar Pradesh, seasonal green peas go into this delicious Mutter ka Nimona, a regular part of a winter meal in Awadhi cuisine. Use fresh ingredients to bring out the flavour of this aromatic dhal like side dish. Traditionally served with rice, but tastes great with hot phulkas or with plain parathas too.
Married into a family from Eastern UP but settled in South India, I used to listen with all my foodie antenna at alert, as my husband went into a monologue every winter about childhood days of enjoying luscious fresh peas straight from the plant, and of the pea crops grown in acre after acre in their native village at Basti, near Gorakhpur. I have tasted the peas straight from the plants too, in the little kitchen garden my mother had at our house in Kharagpur, eons ago. In Chennai, the sight of large carts covered with fresh peas and with red ‘Delhi’ carrots every December, was an invitation to make tehari, mutter ka nimona, mutter paneer, aloo mutter, and everything green. This year at Bangalore, the peas have been a long time surfacing in the shops in large volumes, and I do hope they stay for a while.
Fattoush Salad – A fresh delicious bread salad, where the herbs are not meant just for garnish but are significant ingredients in the dish. Three ingredients normally used in Lebanese cuisine are featured here, i.e. flavouring the pita bread with za’atar, dressing the salad with sumac mixed with extra virgin olive oil and vinegar, and adding pomegranate molasses to lift the salad to sublime heights. The za’atar is sprinkled on the pita bread or other flat bread, and the bread is baked or grilled before it is added to the salad.
Colourful salad bursting with flavours and textures. Roasted tomatoes, Peppers and Figs with a cherry tomato sauce, mint, parsley and purple basil and a dressing of lemon juice and white wine vinegar. (more…)
A hearty, healthy multigrain Adai dosa made of a coarsely ground and fermented batter of idli rice and various lentils. Adai tastes great with Avial, a yogurt based stew of mixed vegetables. I like to make it for breakfast or dinner after adding a lot of minced shallots and tiny pieces of fresh coconut, and served with jaggery and fresh white unsalted butter.