Honey Cake Eggless

Do you have foods that are associated with a favourite feeling or memory which adds to the fondness of that particular food? They do say food is much more than just for hunger and taste...it's a feeling, which us human beings love to hold on to. One such feeling of fondness for me is that of walking into the local Iyengar Bakery in Bangalore with scents of fresh baked goodies and laying eyes on that beautiful, juicy, honey drenched, soft piece of cake - Honey Cake!

Given all the love we have for it, I thought of giving it a shot at home and we were very happy with the results.

Here it is, my version of HONEY CAKE, eggless Indian style :)

Ingredients: 1 cup self raising flour, 2/3 cup caster sugar, 1/4 cup plain yogurt, 1/4 olive oil, 1/4 cup orange juice, 1 teaspoon vanilla essence, milk as needed. For the honey syrup, 1/4 cup water, 1/4 cup sugar, 1 large tablespoon honey. For jam topping, 1 tablespoon jam, desiccated coconut. 

Make: In a large bowl, mix the yogurt, caster sugar and oil until smooth. Add the flour, vanilla essence, orange juice and mix well until you have a flowy firm cake mixture. Add milk only if needed. Pour into a baking pan and bake at 160 degrees in a fan forced oven. Cake should be baked in about 25 to 30 minutes. 

While it is baking, prepare the honey syrup by bringing to boil, the water and sugar. Warm it enough to melt the sugar. Cool to room temperature then add the honey and mix well. 

Once the cake is ready, poke holes all around the top of the cake using a toothpick. Pour the honey syrup all over the cake and allow it to soak for about 10 minutes. 

For the jam topping, heat the tablespoon of jam until it is flowy, then spread over the cake. Immediately sprinkle desiccated coconut all over. Let it cool and serve :)

When you cut into it, you will see the cake will have soaked up the honey syrup giving it a juicy texture. Yum!!

Roast Beetroot & Potato Soup

When the cooler days arrive, who loves the charm of all things cozy, warm and comforting?? I'm sure we all nod yes to that...well food plays a huge part in that charm for sure. That's also the reason why the kilos start tipping upwards in the cooler months too! Let's try and keep that from happening, with healthier options that not only help keep you in shape but satisfy that inner need for comfort food.

Most of us love our soups and here's my version of a healthy, creamy, hearty soup that is sure to have your family asking for more. My ROAST BEETROOT & POTATO SOUP :)

Ingredients (for two): 1 large beetroot, 1 potato, 1 onion, 1 spoon garlic paste (can be omitted), 1 spoon chilli flakes. 1 spoon butter, 1 cup warm water, salt and pepper to taste.

Make: In a pan, saute chilli flakes and garlic paste in the 1 spoon of butter. Add chopped onion, potato cubes and beetroot cubes. Pan fry for 5 to 10 minutes until the beautiful aroma is released. Add 1 cup of warm water, cover and let simmer for another 10 minutes until the beetroot is soft. Once it is all cooked, let it cool enough to be able to grind into a soup in your mixer/juicer. Transfer the soup back into your pan, add salt to taste and heat. Garnish, sprinkle with pepper and serve your creamy delicious soup :)

 

Roast Chilli Cauliflower

Did you know the humble Cauliflower is actually considered a "super-food"?? With high levels of natural antioxidants this magical vegetable is known to have great anti-inflammatory benefits - so all in all, it's not just fun to get creative with but also gets a big health tick!

After having a delicious cauliflower side dish at a local Mediterranean restaurant recently I was inspired to try something similar at home with a spicy twist (as most of us Indian folks do!!). So I went ahead and experimented with a few ingredients to come up with my own little Cauliflower treat :)

Here it is, ROAST CHILLI CAULIFLOWER:

Ingredients: Florets of half a cauliflower, handful of peanuts, pine nuts & flaked almonds (can be omitted if you prefer nut-free, but the nuts do add an amazing crunch element), 1 or 2 fresh red chillies, 1 spoon garlic paste, salt to taste.

Make: In a wide based pan, heat a bit of oil and saute chopped chillies, garlic paste and nuts. When the nuts are golden brown, add in all the cauliflower florets and salt. Gently toss together and let them roast on the pan with minimal mixing (to get the char-grilled taste). You will know it's well roasted by the beautiful aroma and crisp florets. 

Serve hot with a wedge of fresh lemon - enjoy!

 

Sabudana Kichidi (Spicy Stirfried Tapioca)

Tapioca..most of us have heard of it but not quite sure where it comes from. I was the same until I discovered the health benefits of these little pearls! Tapioca pearls are made of starch from Cassava roots, so they are gluten free and pretty much fat free. 

The Indian continent knows these pearls as Sabudana and is popular for both savoury and sweet dishes. I have become a fan of the very popular dish, Sabudana Kichidi, which is like a spicy stirfry. It is so simple and easy to make yet delicious to savour as a snack or a meal in itself! Also a great dish for those that follow religious fasting where only gluten free foods are consumed.

Here it is, my version of SABUDANA KICHIDI or Spicy Stirfired Tapioca:

Ingredients: 1 cup of tapioca pearls soaked for 1 to 2 hours, 1 potato chopped into small cubes, handful of peanuts, small amount of fresh ginger finely chopped, 1 onion chopped, a few chillies chopped, a handful of green peas if you wish, lemon juice. Spices of tempering: 1 spoon each of urid daal, cumin seeds, mustard seeds and turmeric powder.

Make: In a non stick pan, heat a tablespoon of oil and put in all of the spices for tempering as above. Saute then add chillies, chopped onion, ginger and peanuts. Roast these all nicely then add chopped potatoes and peas if using. Once they are almost cooked, add the in soaked tapioca pearls and salt to taste. Stir gently (to keep the pearls intact) and you should notice after a few minutes the pearls will start to turn translucent. Once all the pearls are translucent and fluffy it should be all cooked well. Add a squeeze of lemon juice and garnish with coriander. 

Enjoy your healthy gluten free meal :)

Sri Lankan Pumpkin Coconut Curry

One of my favourite cuisines has got to be Sri Lankan! With the use of spices and coconut, the creamy yet strong flavoured curries are simply delicious. 

I have read some traditional recipes for Sri Lankan vegetarian curries, which involve a lot of grinding of dry spices to achieve the strong flavours - this is not always quick and easy for busy lifestyles. So I took the ideas and tried my own twist on a Pumpkin Coconut Curry, which worked wonderfully and since been a favourite for us!

Here it is, my quick and easy version of the Sri Lankan Pumpkin Coconut Curry:

Ingredients: Half a pumpkin chopped into large cubes, 1 onion chopped finely, fresh chillies (2 or 3 as desired), 1 can light coconut milk, small spoon of turmeric powder, salt to taste. For tempering, 1 spoon olive oil, 1 spoon fennel seeds, 2 or 3 small pieces of cinnamon sticks, 1 spoon cumin seeds, 1 spoon mustard seeds, 2 sticks of fresh curry leaves. 

Make: In wide based pan (I prefer non stick), put in the spoon of olive oil, add fennel seeds, cumin seeds, cinnamon sticks, chopped chillies and mustard seeds. When they heat up, chopped onion, curry leaves and saute. Now add the pumpkin cubes, salt and roast slightly for about 8 minutes. Finally add coconut milk and bring to boil. Garnish with chives and serve hot :)

Strawberry Cooler

When it's hot hot hot outside, you get home and open the fridge to find the same old juices and/or soft drinks...boring!! You need an exciting drink to cool you down yet something that's almost as quick and easy as pouring from a bottle.

Here's a quick drink you can whip up in a few minutes, with the added benefits of fresh fruit on a hot day :) My Strawberry Cooler....actually you can make it with whatever fruits you have too!

Ingredients - Apple juice, strawberry cordial (or any fruit concentrate), cold water, handful of chopped fresh fruit.

Make: Just pour in and mix the apple juice, strawberry cordial and water in each glass. Add in a few spoonfuls of chopped fruit and ice cubes if you wish. 

Relax and enjoy!! :)

Corn Pani Puri Shots

It's been a crazy second half of the year!! Back to blog finally, as the year starts to wind up and the fun season is almost upon us. 

As always, my theory of keeping food fun and creative whilst spending minimal time in the kitchen, makes me try a few different alternatives of the same traditional dishes which we all know and love. With the warm weather approaching, I recently tried a twist on the good old Pani Puri...and it was delicious if I say so myself! Light, crispy, cool and tangy all at the same time, without the heavy spice and potato fillings generally found in Pani Puri.

Here it is, my twist on the simple Indian street food favourite...CORN PANI PURI SHOTS.

Ingredients: Puris (fresh store brought), fresh mint, fresh coriander, chilli powder, chaat masala powder, steamed/cooked corn kernels, sev.

Make: To make the "pani" or water mixture, grind the mint and coriander with some water into a fine juice (I use similar to a Nutribullet/juicer). Add the chilli powder and chaat masala powder - your pani is ready to pour into shot glasses. Get Puri and gently poke open the top, stuff each with steamed corn kernels, sev (and anything else you want to add). Place on top the shot glass and serve :)

A yummy, light and refreshing chaat snack to enjoy on the warmer days! 

 

Cauliflower Fried Rice

What better than to tuck into a warm bowl of hearty goodness on a cold evening sitting on your cosy couch watching your all time favourite movie? I can't think of much more homely comfort than this!

Hearty goodness could mean a lot of different things, but if you're Indian it probably means a nice yummy bowl of rice with your favourite flavours. That's me! One of our favourites is a delicious Cauliflower Fried Rice and it warms our cold evenings and hearts :)

Here it is, my Cauliflower Fried Rice.

Ingredients: Florets from half of a cauliflower (break into bite size pieces, don't cut as it disintegrates), 1 tomato chopped, handful of peas or any other chopped vegetable you wish, 1 onion chopped, spices for tempering (cumin seeds, mustard seeds, chilli flakes), curry leaves, 1 cup of cooked Basmati rice, 1 teaspoon cumin powder, lemon juice from half a lemon.

Make: In a thick bottom pan (non stick is better), temper the spices in a little bit of oil then add curry leaves and chopped onions. Saute then add the cauliflower, tomato and peas. Cook for about 8 minutes until the vegetables look soft yet not overcooked. Add the cumin powder and extra chilli powder if you wish and mix well. Finally add the cooked rice and lemon juice and mix it all together taking care not to mash the rice. Cover and simmer for a few minutes. Serve nice and hot with papadum and raita!

Asian Salad

Some days you just feel like the lightest and healthiest of meals but it is actually hard to think of what you can make that also tastes good. Salads are probably the first to come to mind and yes this quick little light meal is a salad, with a yummy twist.

Loaded with fresh ingredients and vitamins, my ASIAN SALAD ticks all my boxes for a light lunch or dinner without being boring in taste!

Ingredients: 1 carrot and 1 cucumber cut into thin strips, half of an apple cut into think strips, handful of sprouts, 1 spoon sesame seeds, 1 tablespoon cashews, lemon juice, pepper for seasoning.

Make: Toss all the cut salad vegetables into a serving bowl and sprinkle lemon juice and pepper on top. Dry roast the sesame seeds and cashews until golden brown. Sprinkle it all on top of the salad. Add coriander and salt if you wish. Time to enjoy your fresh and light Asian Salad!
 

Fruit Jam - Lilly Pilly Berries

If you have a fruit free or plant in your garden, it can be both a blessing and nightmare! Blessing as it's always a pleasure to enjoy your organically grown fruits, nightmare as it can quickly become boring to consume the same fruits just because it is there all the time...

In our case, we have some very healthy Lilly Pilly Berry shrubs which are abundant with berries in the Autumn season each year. These native berries are not the ideal fruits to consume raw unlike other common fruits so we get creative and make our own fresh jam. Oh what a delicious jam it makes! One of the best ways to get kids involved too - picking and sorting berries, and cooking a very yummy treat with them :)

Our fresh picked Lilly Pilly Berries:

 

Here it is, our sweet and delicious Lilly Pilly Fruit Jam.

Ingredients (for a small bottle of jam) - about 2 cups of Lilly Pilly berries, 3 cups of water, 3/4 cup of raw sugar, 1 teaspoon lemon juice.

Make: Wash the berries and de-seed them. This is a time consuming task but leaving seeds in the berries will give you chewy bits in your jam - some may like this too. Put de-seeded berries in a thick bottom pan (non stick is better), add all the water and bring to boil. Add the sugar and keep boiling, stirring in between. Add the lemon juice. After about 10 minutes of boiling you will see the berries change to a reddish colour and water will have reduced. Keep stirring for another 5 minutes or so, until you have a jam like substance and turn off the heat. Take care not to over cook as the jam can get hard once cooled. Let the jam cool and enjoy with toast, muffins or scones :)

 

Lemon Fried Rice

Lemons lemons everywhere! It's the season for lots of yellow citrus goodness to be hanging from our trees in the garden. Lemons are not only a wonderful choice to help with many common day to day health issues, they also add amazing flavour to almost dish you can add them too.

After lip-smacking lemon pickles, our most favourite savoury lemon dish is the very simple yet deilicous LEMON RICE (commonly known in Bangalore as Chittranna). It's probably the most commonly made rice dish in households and also the most loved. There's a feeling of home associated with this quick and easy dish that South Indians will agree to :)

Here it is my version of the quick and easy, LEMON RICE.

Ingredients: 1 cup cooked rice, the juice from 1 fresh lemon, half cup green peas, 1 onion chopped, handful of curry leaves, handful peanuts (can omit this), 1 small potato chopped. For tempering, 2 chilies finely chopped, 1 teaspoon turmeric powder, 1 teaspoon split peas (channa daal), 1 teaspoon cumin seeds (jeera), 1 teaspoon mustard seeds, 1 tablespoon oil.

Make: In a thick bottom pan, heat the oil for tempering the spices. Add each of the chillies, turmeric powder, split peas, cumin seeds and mustard seeds. When they smell roasted and start to splutter, add peanuts if you choose and add the chopped onions and curry leaves. Saute onions till golden brown then add the green peas and chopped potatoes. Cook for about 8 minutes till soft and add the cooked rice. Add in the fresh lemon juice, salt to taste and toss together (do not pat or mix hard so you keep it all light). Sprinkle with chopped coriander if you wish.  Enjoy hot!

Spicy Lemon Pickle (Uppinakayi)

Any South Indian food lover is sure to list the humble "pickle" or "uppinakayi" as one of their favourite condiments/side dishes. I'm no different...whether it be along with rice and curry, with hot rotis or just to savour along side any savoury dish, pickles are just the perfect addition to get your taste buds tingling! 

Lemon pickles are probably the most common type of pickles in South India and also super easy to make fresh at home. Also helps that we have a beautiful lemon tree which is abundant with lemons this season! 

Here it is my version of the delicious LEMON PICKLE :)

Ingredients (for one jar of pickles): 3 fresh lemons, 2 tablespoons salt, 2 tablespoons chilli powder, 1/2 teaspoon roasted fenugreek seeds made into a fine powder, 1 tablespoon olive oil and 1 teaspoon mustard seeds for tempering.

Make: Wash the lemons completely clean and dry thoroughly, preferable for a few hours in open air. It is most important to have zero water content while preparing pickles. Cut lemons into small pieces and start placing into a clean, completely dry glass jar. Once the jar is half full, put in 1 tablespoon of salt and mix with a dry spoon. Place more lemon pieces on top and add the second spoon of salt. Mix again and close the lid tightly. 

Leave this jar to sit in for about 3 days, in a non sunlit area. Open after 3 days and give it quick mix with a dry spoon, close and leave for another few days. The mixture will have produced lots of lemon juice and the lemon will have softened. 

Add the chilli powder and roasted fenugreek powder and mix well. Temper the mustard seeds in olive oil, let it cool and add to the pickle. Mix well and keep the jar tightly closed for a few days. Your spicy lemon pickle will be ready to enjoy!

 

 

Papad Chaat (Papadum Salsa)

Quick and tasty snacks are often the best but such foods can easily fall into the 'unhealthy' category. If you've got 5 minutes to whip up a fresh and mouth watering snack to please everyone, this is for you. Perfect with a cup of tea or coffee and best shared with your favourite people!

Here is my quick and easy version of PAPAD CHAAT (Papadum Salsa).

Ingredients (for two): 4 or 5 papadams, 2 small potatoes boiled and diced, 1 tomato chopped, chaat masala or chilli powder, salt, lemon juice, sev, coriander for garnish.

Make: Toast papadums in the microwave for quick and oil free taste. In your serving dish, first layer diced boiled potatoes, sprinkle a bit of salt then add a layer of roughly crushed papadum, followed by a layer of chopped tomato. Sprinkle chaat masala or chilli powder. Add a layer of sev and garnish with chopped coriander. Squeeze a bit of lemon juice for that tang flavour. Enjoy!

Chocolate Mousse Parfait

Happy New Year! Hope it's been a sweet start to 2017 :)

Thought it is fitting to be back to blog after the crazy festive season with a sweet post, hence sharing this quick little yummy treat. Perfect for dessert for guests or even for a party - easy, quick and small portions too!

Here it is, my Chocolate Mousse Parfait.

Ingredients: milk biscuits/shortbread, thick cream, coco powder, vanilla essence, strawberries or other fruits.

Make: Crush the biscuits into a powder, you can do it by hand or use a blender. To make the choc mousse, put in thick cream, coco powder and a bit of vanilla essence into a blender or use a whipper to whip until it is fluffy like whipped cream. In small serving dishes or shot glasses, simply layer the powdered biscuit and choc mousse with fruits on top. Enjoy!!

Fruit Smoothie

Happy December!! December not only spells summer in the land down under, but also times for over indulgence (eating) and probably not the most healthiest kind of indulgence! So why not prepare for all the intake by starting the month on a healthy note.

Trying to consume 3 or 4 fruits and veg at once can be challenging, so the best way to do it is SMOOTHIE it :) You can add whatever combination of fruits and vegetables you like, each have their own benefits and taste.

Here is my FRUIT SMOOTHIE, fit for a quick lunch on the go too :)

Ingredients for 1 cup: 1 apple, 1 orange/mandarin, 1 kiwi fruit, 1 carrot.

Make: Roughly chop all of the above and put in your juicer, grind for a few minutes and add a few spoons of water if too thick.

Enjoy your delicious healthy smoothie filled with goodness!