Strawberry Kiwi Fruit SaladIt’s the time of the year where your palette changes as the season changes. Springs given way to summer, and thankfully it’s been kind of mild so far. The flavours are shifting gear from hearty earthy soups to salads and smoothies galore.

Summer foods, healthyGrilled is in … sandwiches & barbeque. With it comes breads – wholegrain, chewy, deep, delicious. Yes the yeast in action gives rise to some fine French fougasse and foccacias and no one is complaining. Healthy food in Delhi is in, and it’s fun to see the change in food trends.summer coolersThe past two years have seen a shift in gears towards light food in Delhi. Though the number of  stand alone salad bars in Delhi are still limited, most coffee shops and restaurants have a live salad counter which throw up the most amazing of fresh and cooked salads all day long. Nirulas Pot Pourri was possibly the first ‘salad bar in Delhi’, one that brings back old memories of the 1980’s. Stone Fruit SaladWe would hang out on the ground floor in Connaught Place, having ‘escaped’ from school, sinking our teeth into 21 Love and Jamoca Almond Fudge. the Hot Chocolate Fudge was slightly steeper, so that was for special days, toasted cashews on top and the works! We’d climb upstairs sometimes to treat ourselves to the occasional grilled sandwich, passing by the salad bar, but never stopping for any! The precious pennies were saved to buy real food in our eyes, not pineapples and Russian salad!!

Healthy food makeoverHow times change when you grow up. How food on the table changes too! It’s actually a combination of an internet explosion, social media, interest in food, spending time in the kitchen, reading cookbooks and blogs non stop that lead to awakening. One constantly questions ‘what is on the plate’? And it’s a great way for youngsters to learn too!Fruit salad The son will not eat a meal without salad, he begins every morning with a fruit salad … it’s the best thing in the world he declares! What’s the fuss all about you might wonder. Nothing at all. It’s the Strawberry Kiwi Fruit Salad that I’ve been making for years. This is a simple, refreshing, make ahead or make instantly glass of joy.

SaladsStrawberries and kiwi are two very vitamin rich fruit, though can try experimenting with maybe melons and kiwi, or mango and strawberries, maybe litchi and melon… whatever is in season and forms part of your local produce. Throw in a bunch of fresh herbs from the garden, sit back and refresh yourself this summer!

[print_this]Recipe: Strawberry Kiwi Fruit Salad
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Summary: Strawberry Kiwi Fruit Salad is a simple, refreshing, make ahead or make instantly glass of joy. Strawberries and kiwi are two very vitamin rich fruit. Throw in a bunch of fresh herbs from the garden, sit back and refresh yourself this summer! Serves 2

Prep Time: 5 minutes
Total Time: 10 minutes

  • 12 strawberries, hulled, diced
  • 2 ripe kiwi, peeled, diced
  • 2tsp raw sugar {boora} or honey
  • Juice of 1 lime
  • Fresh basil or mint


  1. Place fruit in serving glasses or a glass bowl.
  2. Sprinkle over sugar / honey, squeeze over the lime juice and gently toss to mix.
  3. Spoon into serving glasses or bowls. garnish with fresh herbs.
  4. Chill until ready to serve.


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“The great thing about cake is it doesn’t feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they’re decorating cakes… That’s the magic right there.”
Duff Goldman

 Wholewheat Almond Buttermilk Pound Cake Wholewheat Almond Buttermilk Pound Cake … made on the trot the other day before dashing off to Bangalore. There was a young, enthusiastic photographer coming over to shoot my profile for a newspaper feature on The New Indian ExpressIt’s a Feast For the Eyes. How could I not bake a cake?

Photoshoot for New Indian Express There was plenty of stuff baked as I was going to be away for 2 days. Some Coffee Shortbread Cookies which I quickly turned into Coffee Shortbread Nutella Sandwich Cookies {absolutely divine}. Also on hand some recently baked Amaranth Oat Walnut Ginger Cookies {gluten free and eggless}, and a batch of Wholewheat Dark Chocolate Walnut Brownies. Of course, there is  always GF Multigrain Granola at home too …Photoshoot for New Indian ExpressYet, what’s a food porn photo-shoot sans cake? It was a mad rush that day so I had to keep it simple. Short on time, I reached for one of my most trusted recipes, a buttermilk pound cake which has evolved over the years. It’s a basic recipe that works with infinite combinations; a recipe never short on ideas!

Whole Wheat Pound CakeI’ve made a buttermilk pound cake a million times in many avatars, my to-go recipe that lives in my head! Some of my favourites versions are the Buttermilk Chocolate Pound Cake, Whole Wheat Coffee Dark Chocolate Pound Cake and the Tres Leches Wholewheat Lemon Pound Cake.

Wholewheat Almond Buttermilk Pound Cake This one turned out to be a hit too. Light, full of flavour with a silky almond whipped cream topping. Fresh sweet strawberries added the right oomph to it; a burst of colour too. You can use any seasonal berries, actually any seasonal fruit for that matter. Mangoes, litchi, kiwi, oranges, plums … all fruit pair well with almond and vanilla!

Photography is sacrosanct and as vital as the written content for Deeba Rajpal, a celebrated food blogger from Gurgaon, who churns out scrumptious recipes and snaps their exquisite replicas for her website Passionate About Baking.

“We eat with our eyes first cannot be understated in today’s increasingly visual and dynamic world. The photographs should complement the recipe and build a food connect with the reader,” says Deeba, who banks on her aesthetic sense, eye for detail and Canon camera for desired captures. read the rest of the feature on TNIE

[print_this]Recipe: Wholewheat Almond Buttermilk Pound Cake
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Summary: A healthier & delicious version of the pound cake, one that works with infinite combinations; a recipe never short on ideas! The good thing about the Wholewheat Almond Buttermilk Pound Cake is that is made of whole grain only. Another plus that it doubles up as a tea time favourite, a snack box filler AND a light, healthy dessert too!

Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes

  • Wholewheat Almond Buttermilk Pound Cake
  • 150g whole wheat flour
  • 55g almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 100g unsalted butter, room temperature
  • 200g vanilla sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla bean powder
  • 100ml cultured buttermilk
  • Almond Whipped Cream
  • 100ml low fat cream, chilled
  • 30g icing sugar
  • Few drops almond extract
  • 50-75 fresh strawberries
  • Handful fresh mint leaves


  1. Wholewheat Almond Buttermilk Pound Cake
  2. Grease and flour the sides of a 8″ ring tin, Line the bottom and sides with baking parchment.
  3. Preheat the oven to 170C.
  4. Sift the wholewheat and almond flour / almond meal with the baking powder, baking soda and salt. Reserve.
  5. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, almond extract and vanilla bean powder.
  6. With beater on low add the flour mix and buttermilk alternately in three lots.
  7. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
  8. Top with almond whipped cream and fresh strawberries.
  9. Almond whipped cream
  10. Whip the cream, sugar and almond extract until medium peaks.


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“Ice cream is happiness condensed.” Jessi Lane Adams

Strawberry Quark Ice CreamStrawberry Quark Ice Cream … what a wonderful way to celebrate summer. I made this a week ago to use up the bags of strawberries I had frozen just before we left for Srinagar. I had frozen some left over quark as well and it worked wonderfully in this ice cream. So delicious that I had made several batches since, with plans to make more! Srinagar, Kashmir KahwaSrinagar was STUNNING! From near zero temperatures and sweet fragrant Kashmiri tea ‘kahwa’, from natural beauty that would blow your mind away, a city as beautiful as no city I have seen before, a people so hospitable. From ‘paradise on earth’ as it is so rightly called, we landed in Delhi in sweltering heat. IT WAS HOT!! Strawberry Quark Ice Cream It’s truly summer in the plains of North India, though we had some mild respite by way of thundershowers  yesterday. Still at 40C and counting, it’s promises to be a sizzling season ahead. For times like this, what can be better than a refreshing and beautifully coloured ice cream. Strawberry Quark Ice Cream We don’t grow blueberries or raspberries locally here, but I bet this will make a wonderful ice cream paired with any juicy seasonal berry. This was the first time I used brown mineral sugar in an ice cream paired with fruit. One spoon and another later, I wondered why I had never done it before? I went on to lick the bowl clean…and knew I had a winner here! Strawberry Quark Ice Cream



Recipe: Strawberry Quark Ice Cream your picture

Summary: Celebrate summer with the ‘bursting with flavour’ and the goodness of strawberries low fat Strawberry Quark Ice Cream. It will leave you asking for more!

Prep Time: 5 minutes Total Time: 15 minutes Ingredients:

  • 550gm strawberries , chilled{or frozen for Thermomix}
  • 300gm homemade quark {hung for 2-3 days in the fridge}, chilled
  • 100g low fat cream, chilled
  • 150-80gm brown sugar {adjust as required}
  • 2 tbsp kirsch


  1. Add all ingredients to bowl of food processor, and blend to a smooth puree. Begin with 150g brown sugar and add more as required.
  2. Place in bowl of ice cream maker and set according to manufacturer instructions.
  3. Thermomix:
  4. Place all ingredients {including frozen strawberries} in the bowl of your Thermomix and process on Speed 10 for 1 minute at a time, stirring with the TM spatula as required. Repeat 3-4 times until well blended. Adjust sugar if required and blend for another 30 seconds.
  5. Transfer to a freezer safe container. Serve immediately or freeze until required


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