Fresh | Strawberry Kiwi Fruit Salad … go light with summer #healthy #summerfood

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!

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Food Diaries | DALS THE WAY TO GO … 3 Quick Dal Recipes Made With Less Water

“If you take more of your protein from vegetable or plant-based foods, good studies have shown that you will live longer.”
Professor Jeya Henry

Dals, 3 Quick Dal Recipes Made With Less WaterThe pure comfort of that bowl of dal, the nostalgia engulfs me each time I smell the aroma of onions being fried in clarified butter. Such is the power of food, and in my opinion, these protein rich dals / lentils offer deep deep comfort in every bowl. The humble khichadi is the meal on the go at our place, with dollops of home made yogurt and kumquat green chilli pickle. Did I forget a liberal drizzle of ghee? Yes please!

DalsLiving in India, dal was synonymous with meals when we grew up. From the bowl that I loved, to many that I didn’t, the dal journey has come a long way. There was dal served on the many long train journeys from Delhi to Bangalore as we were growing up, to diluted iquidy dals served in the Officers Mess where we dined often. There was the piquant luxurious ambi wali dal in UP during the summer. Working at the airport in the late 1980’s saw many a midnight meal after flight departures at dhabas that dotted the vicinity. Nothing could beat the comfort of that dhaba dal with the fresh tandoori roti. Pure magic. As always, dhabas in India never disappoint.

Dals From the dhaba to Bukhara, as small bowl of Dal Bukhara and there is born another memory. This one is a truly indulgent dal, one which is a  tradition in itself, a dal simmered over slow coal fires all night long, a world renowned dal. My memories of this dal go back to the late 80’s and early 90’s … the taste lingers on.

DalsThat’s the power of food, and the power of dal. Yet another dal milestone came by way of home science in school. We mastered the Moong Dal with Spinach, and post marriage this was the only dal I cooked, day in and day out. It’s the only one I was confident about. I am sure the house was FED UP with my lack of creativity but no one said a word. The only other alternative I offered was Moong Masoor Dal, a quick 5 minute dal that my mother often made. I still make that a lot. I love the flavours. A tadka of zeera, garlic and hari mirch complete it.

DalsNow my dal repertoire has grown with many years of food blogging and traveling across India. I love the pure comfort of dals from Uttar Pradesh to the genius use of dals down south. Every part of India celebrates this macro nutrient or power house of protein in their own special way. From a finger licking good haleem, to a Parsi dhansak, to moong dal dhoklas and cheelas, the more you indulge in this cheapest form of protein the better. Dress it up, sizzle it, grind it to perfection, simmer it to luxury, or soak it into a salad, DALS THE WAY TO GO!

DalsTo mark World Water Day, I’m here with Tata I-Shakti dals to serve you three easy dal recipes that require minimum water to wash since they are unpolished. They cook faster too. The recipes use very little water in ingredients. One simple salad inspired by a typical Koshambri a dear friend made a few months ago, though his was with carrots, radish and peanuts. DAL 3 ways with Tata I-ShaktiThe bhune masale wali masoor dal is an old UP favourite which has been stepped up using seasonal greens, rocket in this case, as I have it growing in abundance. The peppery leaves add interesting flavour to it, and reduces the requirement for extra water. The third is a really quick coconut based dal chutney that I learnt when I was in Bangalore recently.

DalsAll these recipes are dal based, so naturally protein and fibre rich. With their high fibre content, pulses lower cholesterol levels and protect the heart. They are also an important source of iron and vitamin B in a vegetarian diet.  Pulses are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fibre. According to the World Health Organisation, dals are a healthy substitute for meat, which has more fat and cholesterol.

DalsDo you have a favourite way of doing dal? I’d love to know.

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

Baking | Wholewheat Apple Walnut Cheddar Thyme Hand Pies … it’s Pi{e} Day after all #wholegrain #together #healthy #pie

“The people who influence you are the people who believe in you.”
Henry Drummond

Wholewheat Apple Walnut Cheddar Thyme Hand PiesWholewheat Apple Walnut Cheddar Thyme Hand Pies … pies for a day like today that honours the humble pie. Handiwork of a genius foodie  who equated Pi Day to Pie day ….and the rest as they say is history. In taste terms these turned out to be quite delicious. I think they are a fab fit for Pie day which incidentally falls today on the 14th of March. {Read 3.14}

Wholewheat Apple Walnut Cheddar Thyme Hand Pies There was a time a couple of years ago when I never missed doing a pie for Pie Day. The whole concept had me enchanted. With a deep dislike {read  hatred} for math in school, the very concept of 22/7=3.14 being applied to mathematical problems flew over the top of my head. My poor father would break his head trying to drill some math intelligence into me. Never happened.

Wholewheat Apple Walnut Cheddar Thyme Hand Pies Then came food blogging, the Daring Bakers, and a LOT of new foodie friends. We had loads in common. We would wake up and hop into twitter from right across the globe, and break into a twitter chat! It was an obsession, and a load of good was born out of it too. It was in March one year when, much to our amazement, someone started a chain asking to make pies for Pi Day? Most of us crawled out from under the rock … it was a huge YES!

Pi Day is an American annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in the month/day date format), 3, 1, and 4 are the first three significant digits of π in decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

I’ve had some great pie baking on my blog. I credit a lot of what I’ve learnt to the Daring Bakers. Without them I wouldn’t have been half the baker I currently am. Some pies were FUN all the way like this Pie Bird & A Strawberry Pie I made after watching the film Life of Pi. I loved it!Strawberry Pie ... & a pie bird Some pie baking memories are poignant like the time there was a call for International Pie Day in honour of Jennifer Perillo. Jenifer’s Mikey loved Peanut Butter Cream Pie and she kept postponing making it for him. Then suddenly one day it was too late. I couldn’t make peanut butter cream pie as I had no peanut butter or cream cheese at home, but I made a no-bake Upside Down Mango Quark Cheesecake Pie. Upside Down Mango Quark Cheese PieSo was talking to the Ruchira yesterday and she said she was making a yummy Cheese & Bacon Pie … and the first thing that came to my mind was Pie Day. She was like huh? There’s something like Pie Day? So the mathematical equation was duly explained. Was she excited or what.  She loved the very idea, and that in turn got me going. I would do pie too, hand pies!

ThymeWhat a memorable day today was. Just the motivation I needed! No time to do grocery so I had to work with what I had on hand. Apples & thyme. Walnuts and cheddar are pantry staples, so I knew just what to make. Not one for an APF pastry, I decided to challenge myself. Would do a wholewheat version … and surprise, surprise, it worked beautifully. Crisp and light. You wouldn’t miss the normal pastry at all!

Wholewheat Apple Walnut Cheddar Thyme Hand Pies Shortcrust pastry needs delicate handling; don’t overwork it. Make sure the cut in butter is pea sized. Add just enough liquid so that it comes together comfortably, little more than just staying together than pinched. Pull it together in a ball, don’t knead the dough. The pastry gets tough. Cling wrap it into a flat disk and chill for a couple of hours. Who doesn’t like a good rest?  The pastry does too. Mine got an overnight rest so I had little work for this morning. I did the filling last night too so basically I was just down to rolling and pinching today!

Eggs & ThymeI got the eggs out for a glaze. Then decided to keep it a 100% vegetarian. Someone on FB posted a honey glaze ages ago. Unfortunately I cant remember her name, but I remember honey! I love the the goldenish brown hue it gave my pastry.  It’s a great choice if you want to keep a bake a 100% egg free. I used to do a single cream wash in the past. Honey is my new wash to go!

Wholewheat Apple Walnut Cheddar Thyme Hand Pies The flavours are beautiful too. Apples and walnuts are good old friends, cinnamon ties them together. Thyme and cheddar stirred in some magic. What a pleasing bite these had. Sweet little hand pies, just perfect for Pie Day. Despite being tired to bits with renovation on at home, a little nudge from a friends is all it took. It’s difficult to be optimistic all day, every day; and sometimes we need a little nudge to get on track! That is the power of being #together!

Wholewheat Apple Walnut Cheddar Thyme Hand Pies So I manged to bake pie to mark the day. Something else good also happened today. I walked 10,000 steps with the GOQii fitness band. What’s that you might ask? More about that on my next post!

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