A simple spinach soup, apt for cold chilly nights… It is the last day of the month and usually I post a recipe related to the Shh Cooking Secretly Challenge, if I am participating. I have been a part of this group for a long time and I look forward to the challenges being shared every month, and participate as much as I can, depending on my situation. This month, Prithi suggested to cook with winter vegetables and my partner is Jayasree. I have been reading her blog for some time for challenges and otherwise and love the collection of simple vegetarian recipes she shares. She gave me the secret ingredients of milk and cumin. Initially I was a little hesitant, because this combination is quite odd, but I decided to take it as a challenge and use it. I always pick up spinach and try to…
Bhindi Sabzi | Easy Lady’s Finger Curry {With Okra Zero}
A super easy Bhindi Sabzi, using frozen okra zero, making it a hassle-free dinner or lunch side… When I have no clue what to write, I think the easiest is the weather. 😉 Yesterday, we had a beautiful morning. Lots of fluffy, dark clouds, making the sun play peekaboo, and nice chill breeze… I just wasn’t feeling like coming to work after that drive. There was a little drizzle which was only for dirtying the car and nothing else. Hehe… In the evening too, the sky was pretty dramatic. Sometimes I do feel that winter is coming in a tad lazier this time. It is taking its own time. Even though the temperatures are down, most of the time, the sky is extremely clear and afternoons are warm. Usually, as we approach the National Day holidays, it does get cooler. Just hoping for the best… 🙂 At…
Caramel Tea | Restaurant Style Milk Tea
A restaurant style milk tea, sweetened with caramel… Chai is an emotion. I have never been an ardent chai drinker. I would have tea once in a while and enjoy it to the core. But of late, maybe because while I was trying to lose weight, I had been off chai for almost six months. Hmm yes, just green tea-black tea-black coffee… If you think it was a punishment, it was, but it helped me realize the value of good chai. Hehe… Nowadays, I have just one chai, but I make it my way, sit down on my favorite Ikea arm chair with a cushion on my lap, and slowly sip it in, relieving every moment of it. When the chai hits the end, I feel sad that is over. I guess that feeling only real chai lovers can related to. 😉 I have already shared my everyday…
Thenga Aracha Mutta Curry | Malabar Egg Curry with Ground Coconut
A Malabar style scrambled egg curry, with a freshly ground and fennel-spiced coconut paste… Choosing recipes for this week’s Blogging Marathon #117 theme of “Pick one ingredient, make three courses” – the ingredient being egg – wasn’t tough. In fact I had too many choices to make and cook. Hehe… But this recipe was something I really wanted to make and share on the blog. HD is very finicky when it comes to the curries that is made in his home in Payyoli. His ammayi – his uncle’s wife – is an amazing cook. I can surely never compete with her. I have already mentioned about her in my recent Kalthappam post and in this post as well. The only curry he tells me tastes very close to hers is this fish curry, and I have been trying to get this egg curry right, since he loves it…
Pachakkari Kurma | Mixed Vegetable Kuruma
I think when the head feels empty, the best thing to do is to write about the weather. 😉 I love the month of October for that change in the feel that comes with the month. The transition from the harsh summers to the cold winters is always the best time – for long rides, for outdoor dining or chai sessions, for beach time, or for simply feeling lazy! The only thing I can’t stand is the longer nights. Somehow, light makes me feel active. I feel like I can accomplish and complete more tasks during the morning hours. But as soon as the sun sets and darkness hits in, I go on switch-off mode. During winters, that mode is longer and quite tough to manage as well. I hope I can be a little more steady this year, even though I am not very positive about it… Hehe……
Mortadella Sandwich
While choosing the theme of “No Cook Recipes” for this week’s Blogging Marathon #117, I was sure that I had to make this Mortadella Sandwich, that was a part of my pregnancy food when I was carrying Rasha. If you are my blog’s stable readers, you would all know how much I love food linked with stories. Hehe… This is one thing that HD used to make for me almost on a regular basis then. He hardly cooks or fixes meals these days, and I really miss it. We used to stay quite close to my office when I was carrying Rasha. We had actually shifted to make it easier for me to go for my MBA classes till I completed it, and then discovered that I was pregnant. 😀 I wouldn’t be exaggerating if I say that that year was the best year of my married life….
Soya Kheema | Vegetarian Kheema
Sometimes, while doing grocery shopping, I pick stuff at whim and then regret it later. It is even worse when they are stuff that my family just wouldn’t eat. That is what happens when I pick up soya chunks each time. When I see them on the aisle, I think, “Oh, I haven’t cooked these in a long time.” When I reach home, I will see all sour faces staring at the packet. Hehe… I have now literally stopped picking it up unless I really crave for it or have any specific plans in mind. I have a handful of soya chunks recipes on the blog: Soya Chunks Masala Soya Chunk Cutlets Soya Mince Pies Soya Masala Buns Soya is known to be a good source of protein for vegetarians, even though there are so many remarks otherwise as well. I had this pack and I was wondering…
Menemen | Turkish Scrambled Eggs
I always wonder why time runs so fast. It just doesn’t seem to wait. On a Thursday, I am excited it is weekend and before I even know, we are on a Sunday. I just tell myself that as long as there are no hassles, life is moving on a minimum and we are live and kicking, we just need to be grateful. This year seems to be all about appreciating every little thing we have and just hoping that things move along without going too low. I am just wondering at the coincidence of my tryst with Turkish cuisine being egg based. Hehe… The first one is the Cilbir, which has become my go-to weekend breakfast. I had eyed Menemen sometime back when I saw it on another blogger’s Insta page. Menemen is the Turkish style scrambled eggs, however you can keep the eggs as in Shakshouka…
Brazilian Lemonade | Brazilian Limeade
One of the revelations of the quarantine time cooking, apart from the Dalgona coffee – is it any different from our Indian style cappucino, except in its presentation? – was this Brazilian Lemonade. Please don’t ask me why it is called lemonade when it uses limes. Actually let me tell you a secret – I thought every drink that had the citrus cousins was a lemonade. It was only very recently I realized that what uses a lemon is a lemonade and the drink that uses the lime (something more readily available here) is the limeade. OK, so if you are knowing that for the first time, I have taught you something new… 😉 Another interesting fact is that this drink is also called “Swiss Lemonade”, despite having its origins from Brazil. How cool is that! 😀 This lemonade is different from all the recipes you have seen…
Watermelon Rose Limeade
Watermelon is one of my favorite fruits, maybe immediately after bananas. Hehe… I love them simply chopped up, mashed up this way or as a form of milkshake. Another way I have discovered that I love having it is in the form of a lemonade, but in a little “hatke” manner. Today’s is the second recipe in the second three-back-to-back lemonade/limeade recipes just apt for the heat. Just like the Peanut Butter Cake recipe, this is a combination I have been making since long but never had a chance to get it to the blog. The click I had taken just once was so crappy that I didn’t want it on the blog. Ramadan is usually a time we stock up of rose syrup, since rose milk is in a lot of demand during Iftar, and there will always be some leftover falling into after the month. The…
Flavored Lemonade | Orange Blossom and Rose Water Lemonade
Alhamdulillah, the climate is getting slightly better. After three really hot months, September is like a whiff of fresh air. It is not that it isn’t hot, but the temperatures do drop down to a maximum of late 30s and apart from the afternoons, rest of the time is quite comfortable. I am only worried about the bout of flu and likewise it is going to come with, especially with schools slowly opening and Covid still playing hide-n-seek within us. With cases fluctuating on a daily basis whether it is here or back home, it is really worrying at times, but I guess with time, we are taught to take it into our stride and live with it with all required precautions. I think I should just keep that topic aside and move onto the intended post of the day… This week, I am doing three back-to-back posts…
Palak Paneer | Cottage Cheese with Spinach {No Cream!}
For the Blogging Marathon #115 for theme “One Vegetable, Three Ways”, I have chosen spinach and after these chapathis, here is the second recipe. I already have a palak paneer recipe on the blog – which was coincidentally shared during a previous BM theme! – but that is a super easy truncated version to say the least. Usually dishes like these are treated like “treats”, something you make when you have guests coming or that you order when you go into a nice vegetarian restaurant. This happens even though the ingredients used are very regular. Haven’t you felt that? 😉 Anyway, coming back to this delicious dish from the vegetarian repertoire of a beautiful state called Punjab, the regular Palak Paneer is indeed a treat. Time is taken to blanch the spinach so that it doesn’t loose its green color. Usually it is cooked in ghee or butter…
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