Yah!!! I’m alive and blogging for the second day in a row. My, my what has the world come down to 🙂 Another small write up from my daughter, hope you all are enjoying her write up as much as I do. I wish she writes more as I’m left yearning at the end, don’t you agree? Sorry, I promise I’m not food-shaming pancakes but I need to get this out of my system. I’m Want to know more about this recipe?
I strongly believe that the outcome of my day depends on what I have for breakfast. I don’t diet or starve, I try to eat as healthy as humanly possible. I do have to jump through hurdles on bad days where it gets tough to control my junk food or sugar cravings. A good breakfast satisfies my hunger and keeps me full for a long period of time, making the fight much easier for me Want to know more about this recipe?
“Cauliflower is nothing but cabbage with a college education.” — Mark Twain I couldn’t help myself from laughing at this witty quote. Not to undermine cabbage, given a choice I would prefer cauliflower to cabbage on any given day. They are quick, easy to cook and can be used in versatile dishes. Known for their anti-inflammatory nutrients, they are mostly popularly used in dishes such as aloo gobi, gobi parathas or gobi manchurian. I’ve used Want to know more about this recipe?
“The mind is like tofu. It tastes like whatever you marinate it in.” – Sylvia Boorstein I’m neither a fan nor a hater of tofu. Since tofu doesn’t have any particular taste, they blend into any dish with ease. Many of my friends frown upon the mere mention of tofu and my answer to them is that they are yet to figure out how to make it taste good. As you may know, tofu is Want to know more about this recipe?
“The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” — Dr. SunWolf When people think of salad, they imagine a soggy lettuce which gets even more soaked by the overuse of salad dressing. I was one of them until I started to incorporate different types of salads in my meals. In fact, salad can be an easy dish where you can use your creativity and can’t wrong Want to know more about this recipe?
“I’m not gaining weight, I’m retaining food” — author unkown Currently my weighing scale and I are on a hiatus as we don’t communicate well with one another. I want the scale to tip in the right direction but no matter what I do, they seem to tip the wrong way. I’ve stopped caring about weight gain and started focusing on clean and healthy eating, with small indulgences every now and then. Don’t question me Want to know more about this recipe?
Recently I saw a gif with a parent teaching a toddler “Q is for Quinoa”– a modern parent’s method of teaching ABC. I didn’t know how to pronounce quinoa few years back and now anyone and everyone is “qurazy for quinoa”. As many know quinoa is rich in protein, rich in fiber, rich in anti-inflammatory properties and packed with healthy nutrients. I personally substitute quinoa for rice and I love it. Luckily for me, my Want to know more about this recipe?
Kurma is usually served with rotis, parathas or pooris. South Indian style of making kurma is different from the North Indian version otherwise, called as Navaratan Kurma. When I was growing up, we ordered Kurma only at hotels as my mom refused to make it at home. According to her, some recipes are best left to experts but I took it as a challenge and am always on the look out for different versions of Want to know more about this recipe?
This dish is one of my favorite curries in South Indian cuisine. This root is native to South India and Southeast Asia. Taro root is also well-known as Colocasia and is a perennial tropical plant which has big leafs that are often referred to as “elephant ears”. The taro we get in India are baby ones that can be made as curry without cutting them, whereas the ones I get here are so big that Want to know more about this recipe?
Undhiyu is a traditional Gujarati dish made with different vegetables especially during winter season. The dish is made with different root vegetables, beans and cooked in simmer with fenugreek dumplings (methi muthia). Ever since I tasted Undhiyu for the very first time when my Gujarati friend made it for a potluck, I’ve been wanting to make it. Unable to wait for the recipe from my friend I tried this recipe from bhavnaskitchen, it’s not exactly Want to know more about this recipe?