Desserts in Glasses| Dark Chocolate Oat & Walnut Pudding {eggless} & a Cranberry Cocktail Fruit Jelly…

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Dark Chocolate Oat & Walnut Pudding Dark Chocolate Oat & Walnut Pudding {eggless} … with the festive season well underway, it’s always the more the merrier when it comes to desserts. Leave it to me, and I would pretty much try and squeeze and recreate every dessert to fit into wine glasses, or any glasses for that matter. There is something quite ethereal and fun about it. Convenient and quick too!

Desserts in glassesThis is what the year is probably going to be like. Quick recipes. Fun too. Hopefully will get a handle on the techs behind the camera. The healthy, or rather healthier twist is also going to rule. Feels like a lot more chocolate through winter, and then loads of summer fruit in the hot months. So much to look forward to.Nutcracker 1 800I am a huge believer in individually portioned desserts, preferably in glasses. It’s fun to layer in them, fun to see the visual delight they offer and fun to see kids faces light up while holding a stem glass. That I also play around with different sizes and kinds of glasses is a personal choice. I need to break the monotony of life, of setting, of serving and of course of taking photographs.

Cosmo chocolate puddingSo this is a recipe I recently did for Cosmopolitan India. The criteria was interesting … an original recipe, easy to cook, shouldn’t take longer than 20-30 minutes to put together and most importantly, it should boast ingredients with ‘beauty benefits’. Create anything you like as long as it will do the skin some good. OatsI have been working a LOT with oats of late, especially with my association with Fit Foodie. Well oats are good for the skin too, as a scrub, as a face pack, and of course ‘in a dish to eat’!! Chocolate and honey fitted right in! Just my kind of recipe, and one that went well with the theme!Dark Chocolate Oat & Walnut Pudding

So Good for You!
Oats are big on anti-inflammatory and antioxidant properties that battle skin probs, and they work as a natural moisturizer. Dark chocolate repairs dry skin, shields against UV rays, erases fine lines and wrinkles, adds shine to locks, and promotes hair growth!

I did another interesting dessert in a glass for a magazine I write for. It was a Cranberry Cocktail Fruit Jelly, which appeared in Abraxas NU this December. The recipe is festive, it’s fun and it’s make ahead! See…
Cranberry Tropical Fruit Jelly Page_2On another note, I was thrilled to be featured in the VOGUE India, Food & Drink Guide 2015 … doing what I like to do best! The guide showcased ‘food bloggers who are excellent photographers’. Yours truly found mention there!

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Vogue India, Food Guide 2015

Cheers to the new year. What is your favourite ‘dessert in a glass’ OR favourite way to serve dessert?

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Also find me on The Rabid Baker, The Times of India

 

Baking | Wholegrain Holiday Biscotti {chocolate+cranberries+ginger+walnuts} … #‎saffolafitfoodie‬ #wholegrain #healthy #cookies

“Eat clean. Think straight. Work consistently. Speak positively. Motivate others. Believe in yourself.” Toni Sorenson

Wholegrain holiday biscottiWholegrain Holiday Biscotti. It’s strange that I post biscotti every so often. Each time Mr PAB travels I brace myself for the request. “Do you think you’ll have time to make me some biscotti?” Yes he is that predictable. And me? Equally unpredictable. Even if I am torn for time, I know I will definitely bake a batch. The unpredictable bit is that I cannot make the same recipe over and over again.IMG_4322That the biscotti was going to be healthy and wholegrain was a given. The beginning of the holiday season means a lot of additional flavours begin to dance in the head. Crystallised ginger, dried cranberries, orange, and walnuts of course… fun fun fun! Baking the batch gave me a chance to play around with this beautiful Acacia Wooden Cutting Board from Engrave that I recently received. Chopped the walnuts, ginger and cranberries on it, flipped it over and shot some more…Engrave

Meat or mushrooms, this rugged chopping board can handle it all. Hand crafted from a single block of Acacia wood, this rustic looking board is as comfortable in the lap as it on the kitchen counter. If you find one side is worn out from months if frantic chopping, flip it around for a second stint.

engraveEngrave have got a whole lot of fun, innovative and interesting products online. I especially love the Acacia range, but there’s plenty more in the lifestyle range. Their engraving and personalized products really stand out. There is loads of creativity on offer that includes plaques, canvas, name plates, ipad engraving … Wholegrain holiday biscotti 2…. back to baking and the queen of substitutions kicked in. It was going to be a chocolate base. Most whole grains work really well with chocolate, so no question of messing around there. I like that this recipe worked out well. Plenty of wholegrain – buckwheat flour, wholewheat flour and oats, it’s packed with nuts, ginger, cranberries too … all good for the winters. The recipe is a healthier take on the chocolate almond biscotti I made several years ago…. and that brings me to the Fit Foodie meter.

As you might know, I was part of the Saffola Oats campaign led by Michelin Star Chef Vikas Khanna last year to develop healthy and tasty recipes.Using wholegrain and healthy ingredients like oats, buckwheat flour, amaranth flour, whole sugars etc., I discovered a whole new world! There’s been no looking back…Cookshow with Chef Vikas Khanna , Deeba Rajpal Food Food TV, fitfoodieI developed  bunch of fun and interesting recipes. You can now find these on the FIT FOODIE website. There were a couple of videos shot for Food Food Channel as well. They are on the Saffola Fit Foodie site and on you tube too.This year around, I have been invited to hop on board and join their ‘Fit Foodie Panel‘.

Our panel of experts is the one that creates, carefully scrutinizes and approves every recipe that is available on the site. Headed by Michelin starred chef, Vikas Khanna, it includes die hard foodies, eminent chefs, popular food bloggers and renowned nutritionists who ensure that the scale is perfectly balanced on both health and taste. They cook, they taste and yes, they share exactly what works to spin that delightfully healthy meal on the table!

Saffola Fit Foodie Panel

The site offers another interesting concept that’s been developed by the efficient and creative team behind brand Saffola… the Fit Foodie Meter. It works hard to improve normally used recipes and give them a healthier makeover of sorts, yet keeps the tasty factor in place.

Fit foodie meter

The Fit Foodie Meter score is in a comparative format. The meter always shows the score for two recipes: 1) The ‘Regular Recipe’ or the most commonly prepared form of the dish and 2) The ‘Fit Foodie Recipe’ or the recipe presented in this website, which is an improved/modified version of the original dish. For example, if one were to take pizza as the dish, the Fit Foodie Meter would show the score for a regular veg pizza (Regular Recipe) and that for the Green Pizza (Fit Foodie Recipe) whose recipe is presented on this website. The greater the difference between the two scores, the higher the nutritive value of the Fit Foodie recipe in comparison to the Regular Recipe.

So join us at Saffola Fit Foodie as we try and get you healthier takes on recipes. Feel free to request for ‘recipe makeovers’ . Together we can reach our goal of tasty & healthy recipes. You can submit your healthier versions of recipes too. It’s a lifestyle change. Come be part of it!


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Don’t miss a post Also find me on The Rabid Baker, The Times of India

Restaurant Review | SodaBottleOpenerWala, Khan Market …. a second branch of the quirky Irani Cafe, this time in Delhi #parsicuisine #SBOW

“The belly rules the mind.”
Spanish Proverb

SBOW Khan MarketSodaBottleOpenerWala, Khan Market. It was just going to be a matter of time. When AD Singh opened the now almost iconic SodaBottleOpenerWala in Gurgaon it made waves across the NCR. Soon there were groans from folk across Delhi, pleading for a branch in their part of town. With many iconic Irani cafés, a quintessential experience of a near extinct culture and cuisine, downing shutters of late in Mumbai, one might have wondered why Delhi would even consider a rebirth here. Then again, this is AD Singh & Olive …he got it spot on! Again.

Soda Bottle Openerwala, Cyberhub, Gurgaon You know I loved the first SBOW that opened closer to home in Gurgaon. I never stopped talking about it. Recently we heard whoops of joy from the Dilliwalahs. A Bawaji joint was opening in the heart of Delhi, and they were loving it! What better location for an iconic Delhi Parsi Cafe than the iconic Khan Market, vibrant and bustling. Tucked away in the heart of Khan market, Olive pays tribute to the dying legacy of the Irani café … bringing it to life in style!

SBOW KhanSBOW at Khan is located on the first and second floor off a long winding food lane, very old world charm. Quite unlike the Cybercity venue which is very retro, French cafe street feel on the outdoors, set amidst new architecture. The feel within is the same … chaotic, crowded, bustling, colourful, quirky, eccentric and real world Irani café. Up the steep stairs in Khan Market and you are once again ushered into a different world. Framed pictures in sepia and black and white from generations of Parsis unknown, actual antiques, quirky quaint mirrors, quotes so reflective of this small tight knit community. Barni glass jars, tiffin carriers, taxi meters, cuckoo clocks, tin boxes…paraphernalia galore, it’ a feast for the eyes!

SBOW Khan Market

Photo Courtesy Lavina Kharkwal

It was a cozy small get together at the launch … food enthusiasts from across the NCR, AD Singh in gentle attendance, drinks and food flowing non stop. Such a fun opening menu brought together by an ace team , drinks did the rounds with the heady Bawaji Nu Thullu and Raspberry Soda amongst the most popular, with the Shikanjiben following a close second. It was time to abandon the camera and nonsensical light headed banter took over!

SBOW KhanWith drinks can food be far behind? The menu sees several new additions and make overs from the first branch. My absolute favorites in starters were Mushroom on Khari, Breach Candy Awesome Okra, Tareli Macchi, Chicken Baida Roti. The egg lovers didn’t stop ranting about the Dukkar Galli John’s Famous Egg Sandwich, and couldn’t tear themselves away from it either. Everyone ate lots. LOTS!

Berry Pulao, Soda Bottle Openerwala, Cyberhub, GurgaonSoon came main course. Main course? I was stuffed already but one look at the Berry Pulao, a lamb berry pulao at that had everyone grabbing forks again. It is the best offering from SBOW and one not to be missed. It’s a must try on their vast and intriguing menu. Add some Bhendi Bazaar Sheekh Paratha and Kolmi Fry and this gastronomic Parsi journey is even happier. Did I mention the sweetest and funniest young stand up comedian Danesh Irani? That too. He had the captivated audience roaring with laughter with ‘The Last Parsi’ written by Meherzad Patel.

Soda Bottle Openerwala, Cyberhub, Gurgaon

SBOW Khan 5Dessert anyone? I groaned as I was ready to burst but can you keep the fingers away from the delicious to the last crumb 5 Star Brownie? Not possible at all. Also impossible to resist is the Toblerone Mousse which is smooth, silky, indulgent … divine. Glass scraping good stuff. Another very interesting dessert addition is the Bun Maska Jam. Pillowy soft white buns smothered with butter and jam send you right back into a nostalgic journey into the past. Yes they’ve got it spot on. Again! SBOW KhanSoda Bottle Openerwala, Cyberhub, Gurgaon It’s a celebration of a cuisine that faced possible extinction and exposure to a community which is very small and largely unknown for it’s cuisine in North India. Ad Singh with his wonderfully talented team has given Delhi a memorable foodie destination, not once, but twice over! Kudos to the team behind this legacy … very talented and quite unassuming Mohit Balachandran from the food blog Chowder Singh who’s been active with Olive for several years, Head Chef Kulbeer, Cuisine authenticator and Parsi Chef Manager Anahita Dhody

Don’t miss a post Also find me on The Rabid Baker, The Times of India

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