Gharwali Khichdi

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Basic homestyle khichdi is my synonym for comfort food. There is nothing better that can remind you of clean and sumptuous home food than this Khichdi. A bowl of piping hot Mixed Dal Khichdi, a generous dollop of ghee and a fragrant tadka – a complete one pot meal and definitely your answer to a lazy day food.

 

Growing up in a Marwari family, khichdi was a pretty regular affair in the kitchen with so many different variations. Not only was it served with homemade ghee but also with kadhi, pickle, papad, fried munchies and curd. A simple dish was ornated and with that extra touch of love (read Ghee!) from grandmom made it even more delicious. Light on the tummy, nutritious and yummy, this lentil and rice concoction has been one of my all time favorite Indian meal. You definitely can’t go wrong with this one!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup uncooked rice, soaked in water for 30 minutes
  • 1/4 cup uncooked lentils, soaked in water for 30 minutes (I took half moong dal and half Toor dal)
  • 1 green chili, split lengthwise
  • 2 – 3 dried red chilli
  • 2 cloves
  • 1 cardamom pod, seeds removed
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1 1/2 tsp ghee + extra for garnishing
  • 1/2 tsp turmeric powder
  • hing, to taste
  • salt, to taste
  • chopped cilantro leaves, for garnsihing
  • fried onion, for garnsihing

METHOD:

  • Take a saucepan and put it on medium heat. Meanwhile wash the lentils under water a couple of times.
  • Once the saucepan is heated, put ghee. Now add cumin seeds, mustard seeds, hing, green chili, red chilli, grated ginger, bay leaf, cloves and cardamom pod and saute for 10 seconds.
  • Now add the washed lentils and stir for 40 – 50 seconds.
  • Add some salt and turmeric powder and mix it well. Add 1 cup of water and mix it. Cover the saucepan and let the lentil for 10 minutes or so.
  • Once half done, add the washed rice into the saucepan and give it a good stir. Add more salt and around 2 1/2 cups of water and stir. Cover the saucepan with a lid and let the mix cook for 20 minutes or until the rice and lentil is perfectly cooked.
  • Once done, transfer it to a bowl, garnish with coriander leaves, fried onions and a generous dollop of ghee and dig in!

 

Baby Spinach, Apple and Nuts Salad

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The season of festivity is over and its time to get back to the grind – eating clean, eating fresh and enjoying the best winter produce in your town. And thats why I say The New Year Salad Magic is here! I remember a few years back I always made resolutions of quitting sugar, eating healthy, eating more salads with the start of the new year. Obviously these resolutions worked for a few weeks and then I went back to the old way of living – cheating, cheating and more cheating! However having made no resolutions of quitting anything in the recent times, I feel I have started eating healthier and tastier food. This Baby Spinach, Apple and Nuts Salad is just a testimony to that.

Lush green and absolutely delicious, this salad makes you fall in love with it. The beautiful blend of flavors – earthy, fresh, nutty, zingy and sweet is what makes this salad complete. The lovely earthy essence of the baby spinach leaves, the tart granny smith apples, the spiced nuts and seeds, the sweet cranberries and the creamy goats cheese, all blend in wonderfully to boast of this cozy and comforting salad. Whisk together a basic homemade dressing and you are done.

So get back to the kitchen, toss up some deliciousness for your family because this salad definitely screams winter yumness to me!

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RECIPE

INGREDIENTS: (for 2 – 3 people)

  • 2 cups of baby spinach
  • 1/2 medium sized granny smith apple, sliced
  • 1 small red onion, finely sliced
  • 12 – 15 walnuts, broken into 2 pieces each
  • 2 tbsp goat cheese or feta cheese, crumbled
  • 1/2  tbsp melon seeds
  • 1 tbsp dried cranberries, roughly chopped
  • 1/2 tsp paprika
  • 3 1/2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (you can use 1/2 tbsp lemon juice if you like less tangy)
  • 5 – 6 fresh basil leaves, finely chopped
  • pinch of dried garlic powder (you can used 1 – 2 cloves of crushed garlic)
  • salt, to taste
  • freshly ground black pepper, to taste

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METHOD:

  • In a bowl whisk 3 tbsp extra virgin olive oil and lemon until well incorporated. Add chopped basil leaves, garlic powder, salt and black pepper and whisk it and keep aside (preferably in the fridge until ready to use).
  • Put a saucepan on low – medium heat. Add 1/2 tbsp olive oil. Add paprika and saute for 5 – 6 seconds. Add walnuts and melon seeds and saute for 30 – 40 seconds until the nuts and seeds is coated with paprika.
  • Once done remove it from the heat and keep aside.
  • In a bowl mix baby spinach, apple slices, onion slices, paprika coated nuts and seeds, dried cranberries and the salad dressing kept it in the fridge.
  • Toss it gently together using a salad spoon. Taste and adjust for salt and pepper.
  • Garnish with crumbled goats cheese and serve immediately!

Voila!

Roasted Pepper and Tomato Pasta Soup

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The soup season is officially here and I am completely smitten by it. Warm jackets, hoodies, cozy blankets and everything to keep me warm is finally out and shining bright in my wardrobe. All I need is delicious comforting food to kick start my winter in the best way possible. And what better than this Roasted Pepper and Tomato Pasta Soup. Snuggled up in my blanket, this soul warming delicious soup is the perfect way to spend my winter evenings.

I remember as a child that right from the onset of winters, mum made tomato – carrot soup to lush green spinach soup or probably lemon coriander soup. This was followed by a creamy and cheesy casserole and then the usual Indian dinner. I admit I am lazy and can’t cook a myraid of things at once. Not a superwoman like my mum however hard I try. This soup is an inspiration from what she makes during winters – Soup + Pasta = Deliciousness!

The reddish hue comes from the beautifully roasted plump tomatoes, red peppers and fresh red chilis. The Indian and Italian herbs lends bags of flavor to this dish. Fresh herbs to finish it off and everything comes together beautifully with pasta. So grab your pots and pans now because this recipe is a must try.

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RECIPE

INGREDIENTS: (For 3 -4  people)

  • 10 large tomatoes, quartered
  • 1 large red pepper, cut into big cubes
  • 1 red chilis (they look like jalepenos, optional)
  • 1 large onion, finely chopped
  • 5 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 6 cloves of garlic
  • 2 tbsp fresh basil leaves, finely chopped
  • 1 bay leaf
  • 1 piece clove
  • 2 cup vegetable stock
  • 1 tsp chili flakes (you can made more for spice)
  • salt, to taste
  • freshly grounded black pepper, to taste
  • fresh basil leaves, to garnish

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METHOD:

  • Preheat your oven to 200 C for atleast 15 minutes and slightly grease your baking tray with melted butter or oil and keep aside.
  • Meanwhile take a big bowl with the mentioned quantity of olive oil, dried oregano, dried parsley, salt and black pepper and mix it using a spoon.
  • Now add quartered tomatoes, 4 pieces of garlic cloves, bell pepper chunks and red chili to the olive oil mix and massage the veggies generously until coated with oil.
  • Transfer it to the baking tray and bake it for 30 minutes at 200 C.
  • Once done remove it from the oven and let it cool down.
  • Meanwhile take a pot of water, add salt and bring it to boil. Once it comes to a rolling boil, add pasta and cook it according to instructions given in the packet.
  • Once pasta is cooked, wash it under cold water and keep it aside.
  • Now take a saucepan and add butter. Once hot add bay leaf, chili flakes and clove and saute for 30 – 40 seconds. Now remove the clove and add chopped garlic and cook it for 30 – 40 seconds on medium heat.
  • Add onion and cook it until is translucent. Add the fresh basil leaves and cook it for 30 – 40 seconds.
  • Now add the pan of roasted veggies and herbs to the saucepan and sauté for 1 – 2 minutes.
  • Add vegetable stock and let the mixture come to a boil.
  • Take it off the heat, remove bay leaf and using a stick blender, blend it to a fine pureé.
  • Add it back to the saucepan on medium flame and adjust for seasoning and let it be hot.
  • To serve, divide the pasta equally into serving bowls, put the soup on top of it, garnish with fresh basil leaves and serve hot!

 

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Tomato and Feta Galette

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Looking for an easy and delicious baking project (aka fun) for this weekend – get ready to be smitten over by this Tomato and Feta Galette. Fruit Galettes are too mainstream, a warm savory pie is what you need for these beautiful chilly evenings. Rustic and comfort is what this galette is all about.

I personally love pies, whether it is sweet or savory. However I am kinda lazy in making pies at home. It stresses me out. There are way too many do’s and don’t. I guess I should take up a challenge soon to make pies at home. Nevertheless galettes are the closest and  the easiest free form pies where all the goodness is tucked in together and put into the oven. And now I guess you know why I love galettes. The look absolutely gorgeous. Throw in ingredients you love you are done!

Tomato and Feta Galette is a classic one. The buttery flaky crust, the creaminess of the feta and the tangy-ness from the cherry tomatoes makes you fall in love with it. Try this recipe over this weekend and I bet you’ll love it as much as I do!

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RECIPE

INGREDIENTS: (Makes 1 – 9 inch pie)

For the galette crust:

  • 175 multigrain flour + extra for dusting (you can use all purpose flour also)
  • 113 grams cold unsalted butter, cut into small cubes
  • 3 – 4 grams salt
  • 4 – 5 tbsp ice cold water
  • 1 tbsp granulated white sugar
  • 1 tsp mixed herbs
  • 1 egg, lightly beaten (optional)

For the filling:

  • 1 larger onion, diced
  • 16 – 18 cherry tomatoes, halved or used as is
  • 3/4 cup crumbled feta cheese
  • 8 – 10 fresh basil leaves
  • salt, to taste
  • freshly grounded black pepper to taste

METHOD:

  • In a bowl take multi grain flour, salt, sugar and mixed herbs and mix it well,
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refrigerate it for an hour atleast.
  • Once its kept in the fridge for sometime, preheat your oven to 200C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Now place the chopped onion on the rolled out pastry dough keeping around 2 – 2.5 inch gap from the edges.
  • Take half of the feta crumble and sprinkle it over the onion layer. Sprinkle some salt and pepper too.
  • Now layer it with whole cherry tomatoes, halved cherry tomatoes or a mix of both. Sprinkle the remaining crumbled feta on top.
  • Fold the edges over the tomatoes gently or make pleats if necessary. Garnish it with a few leaves of basil.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool. Make slices and serve!

 

 

 

 

 

 

 

 

 

 

Easy Rajma Masala (Kidney Beans Curry)

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When I think about Indian comfort food, Rajma Chawal tops my list every time. I am not the kind of person who loves to eat Indian food everyday, but eating different cuisines and combinations each day, Rajma Chawal provides that brief hiatus where I go back to my roots, simple home style food where the magic of spices is unparalleled.

As a child mum used to make different versions of Rajma – sometimes without onion garlic, sometimes with a bit of cream and sometimes with potatoes in it. I enjoyed all these different varieties, but my favorite was the one which my friend used to get in her lunch. I remember gobbling down her entire lunch in school on days she got Rajma. I often tried to replicate her recipe, but failed each time. I think that it is the world’s best Rajma chawal and my friend refuses to share the recipe.

Each bite of this curry unveils the perfect blend of Indian spices. The melt in your mouth rajma (kidney beans) along with a flavorful onion-tomato gravy instantly can win anyone’s heart. Pair it with basic steamed rice, pickled onions and papad – quick and easy meals are sorted!

RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 3/4 cup uncooked rajma (kidney beans), soaked overnight
  • 1 cup onion, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 4 – 5 -cloves of garlic, roughly chopped
  • 1 green chili, cut lengthwise
  • 1 – 2 bay leaf
  • 4 – 5 curry leaves (optional)
  • 1 inch ginger, finely chopped
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 2 tsp rajma masala powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp  garam masala
  • 1/2 tsp kasuri methi (optional)
  • salt, to taste
  • pinch of baking soda (optional)
  • 1/4 cup cilantro, finely chopped for garnishing
  • lemon wedges, to serve

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METHOD:

  • Drain the water from the overnight soaked kidney beans and transfer the beans to a pressure cooker. Add 3 1/2 cups of water, bit of salt and baking soda in the pressure cooker and close the lid. Allow the kidney beans to cook on medium flame for atleast 4 – 5 whistles. (You can let it cook for more whistles until the beans is tender and cooked).
  • Once the whistles are done, allow the steam to escape on its own. Take the rajma out and drain the liquid. Do not throw it away since we will use it later.
  • Meanwhile take the chopped onions, chopped tomatoes, garlic cloves and ginger and make a fine paste using a mixer grinder.
  • Put a sauce pan on medium flame. Add ghee. Once hot add the cumin seeds and allow it to crackle. Add the green chili, curry leaves and bay leaf and saute for 10 – 15 seconds.
  • Now add the tomato- onion paste and cook it on low flame. After a minute or so add salt, turmeric powder, coriander powder, red chili powder, half of rajma masala and let the mixture cook until all the moisture is evaporated. This will take about 8 – 10 minutes.
  • Once cooked add the cooked kidney beans along with the remaining rajma masala and give it a quick stir.
  • Add the rajma stock (and more water if you like it watery), cover it with a lid and bring the curry to boil.
  • Add kasuri methi and adjust for salt and spice levels and let it cook for another minute or so.
  • Now garnish with coriander leaves and serve with rice.

Enjoy!

Granola Breakfast Tarts

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Its time to awaken your taste buds and kickstart your morning in a healthy, hearty way! I love to have a sumptuous breakfast, the kind where the entire breakfast table is adorned with fresh juices, freshly baked breads, brewed coffee, perfectly cooked eggs and a beautiful breakfast dessert tart. Oh gosh! I am already dreaming about it. Very rarely my breakfast table looks so full that I am spoilt for choices. All I try to do is make one or the other dish of my dreamy breakfast table on and off. Once such dish is the fabulous breakfast granola tart.

Fancy to look but simple to make, these tarts can appease your sweet cravings in a nutritious way. Loaded with heavenly flavours, these tarts makes mornings happier and merrier. The stunning granola crust, the fresh juicy fruits and luscious yogurt – all come together beautifully. Indulgent but definitely healthy. So just when you were craving dessert for breakfast or breakfast for dessert, we got you a solution!

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RECIPE

INGREDIENTS: (Makes 3 – 4 inch tarts)

For the tart:

  • 1 1/2 cup quick cooking oats (I used Quaker oats)
  • 3 /4 cup finally chopped walnuts
  • 1/4 cup finelly chopped hazelnuts
  • 75 grams unsalted butter, melted and cooled to room temperature + extra for greasing the tin
  • 1 tbsp mixed sesame seeds
  • 1/2 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

For the filling and topping:

  • 180 grams plain Greek Yogurt (I used Epigamia Greek Yogurt)
  • 3 tbsp agave nectar (you can use honey instead)
  • 1/2 tsp vanilla extract
  • 2 tsp black chia seeds
  • 3/4 cup pomegranate arils
  • 1 small green apple, thinly sliced

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METHOD:

  • Preheat the oven to 160C for atleast 20 minutes. Grease the tart tins slightly with melted butter and keep aside.
  • Meanwhile take all the dry ingredients for tart crust – Oats, Sesame Seeds, Chia Seeds, Walnuts, Hazelnuts and Cinnamon – and mix it in a bowl.
  • In another bowl whisk together melted butter and vanilla extract and then add it to the dry ingredient bowl.
  • Using a spoon mix the entire granola mix. Now transfer 1/3rd of the mixture to one tart shell. Using the back of your spoon press the granola mix towards the edges of the shell. Make sure that there are no gaps left.
  • Put these tart shells to bake in the oven for 18 – 20 minutes.
  • Once done, using the back of your spoon, press down the granola mix and then allow the tart to cool completely in the tart shell.

For the filling:

  • While the tart shell is cooling down, we can make the filling.
  • In a bowl take greek yogurt, agave nectar (or honey) and vanilla extract and whisk it using the wire whisk.

For assembling:

  • Once the tart base has completely cooled down, demould it carefully.
  • Divide the yogurt mixture between the 3 tart shells and fill it completely.
  • Garnish with pomegranate arils, green apple slices, chia seeds and any leftover granola and serve!

 

Baby Spinach and Burst Cherry Pasta

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Pasta – Weeknights – Are you serious!? Welcome to the weeknight meal extravaganza. After a hectic day at work, enjoying a rustic bowl of pasta is pure bliss. For me pasta is my comfort food at any hour of the day. I must confess that I am not an everday roti-sabzi kind of girl. Perhaps that my go – to food when I am ill or have been eating out a lot. I must also confess that I get bored very easily eating the same food. The whole experience of enjoying my meal fades away.

Weekdays being hectic, dinner is always a challenge. I often resort to cooking a quick simple pasta loaded with goodness of herbs and veggies. There is something about pastas that makes you fall in love with it every single time. Rustic or fancy – you just fall in love with it. Cooking it (and then eating it, of course) is therapeutic! This Burst Cherry Pasta has become my recent favourite. It is simple with no frills and fancies. It delivers on deliciousness, simplicity and a beautiful play of colors. Garlicky, subtly spiced and loaded with freshess – weeknight meals sorted!

RECIPE

INGREDIENTS: (For 2  – 3 people)

  • 250 grams of uncooked whole wheat spaghetti
  • 2 cups of cherry tomatoes
  • 6 – 7 garlic cloves, roughly chopped
  • 150 grams baby spinach
  • 1/3 cup fresh basil leaves, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp cream cheese
  • 1 1/2 tsp chilli flakes
  • 1/2 tsp freshly grounded black pepper
  • 1/4 tsp lemon zest (optional)
  • salt, to taste

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METHOD:

  • Put a pot of water on high heat. Once the water comes to a rolling boil, put the spaghetti in it with salt and let it cook on medium het until al dente.
  • Meanwhile preheat the oven to 200 C. In a bowl take the cherry tomatoes, 1.5 tbsp olive oil, salt and 1/4 tsp of black pepper. Coat the cherry tomatoes generously and transfer it to the baking sheet.
  • Allow the cherry tomatoes to roast in the oven for 12 – 15 minutes until it starts to burst open.
  • Meanwhile if the pasta is cooked, drain the water and run it under cold water and keep aside.
  • Take a saucepan and put it on low heat. Take the remaining olive oil. Once its heated add the garlic and let it cook on low flame for a minute ot two. Now add the chilli flakes and saute for 30 – 40 seconds.
  • Once the cherry tomatoes are out of the oven, transfer it to the saucepan and saute for 40 seconds to a minute.
  • Now add the baby spinach and let it cook for a minute or 2 until its soft on medium flame.
  • Add the chopped basil leaves and stir in the mixture. Add the boiled pasta and saucte it for minute or 2.
  • Now add the salt, cream cheese and give the pasta a quick mix.
  • Add in lemon zest, toss it , garnish with basil leaves and serve.

Enjoy!

 

 

Triple Layer Chia Pudding

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Chocolate, Berries and Superfood – mornings just got better and brighter. All of these packed in a jar and I am in seventh heaven. This trip layer breakfast pudding is a reminiscence of my childhood. Of course I didn’t eat chia seeds or even oast as a child, but all the flavours are inspired by when I enjoyed as a child. Mornings has gotten better with this pudding since I can kickstart my day on a healthy note. And definitely brighter since breakfast has become a no-brainer! Concoctions and combinations of whatever is available in the kitchen and you have something absolutely gorgeous to start your day with .

The flavours are inspired by the different milkshakes mum used to make for me and my cousins. I thoroughly enjoyed milkshakes. Thick shakes, loaded with goodness from ice creams – oh so yum! My favourite was mum’s berry shake (which I can assure is the best berry shake in the world) and my brothers loved decadent chocolate shake. Every shake mum served was loaded with drama – some were a treasure trove of all the good things while others had fresh fruits and nuts in it. Life was simple and full of awesomeness.

And now is the time when such fancy things adorn my pantry. Keeping abreast with new food trends and fancy thingsavailable in the supermarket , I try to incorporate some of the good things into my diet. Something which is easy, nutritious and tasty. I enjoy some and I outrightly reject a few after a few attempts. Chia seed puddings are my favourite. This triple layer pudding has a surprise in every bite. The berry layer adds a freshness to the dish, the vanilla-oats layer provides a good break before we dig further into the creamy chocolaty layer full of chia seeds.

Its time to eat right and eat tasty!

RECIPE

INGREDIENTS: (For 2 people)

  • 400 ml coconut milk
  • 5  tbsp rolled oats
  • 1 tbsp cacao powder
  • 2 – 2.5 tbsp chia seeds
  • 1 tsp  pure vanilla extract
  • 1 cup mixed berries
  • 2 – 3tbsp water
  • 1/4 tsp lemon zest
  • 2 1/2 tbsp agave nectar (you can substitute it with honey)
  • 2 tbsp kiwi, chopped
  • 2 tbsp pomegranate arils

METHOD:

  • In a bowl take half of the coconut milk, cacao powder, 1 tbsp agave nectar, chia seeds and whisk until it is lump free and it is evenly mixed. Once done keep aside in the fridge for 15 – 20 minutes.
  • In another bowl, take the reamining coconut milk, vanilla extract, rolled oats and 1/2 tbsp agave nectar and whisk it well and keep aside.
  • Meanwhile take a saucepan on medium heat and put the berries along with remaining agave nectar and water and cook it until it becomes mushy. This takes around 8 – 10 minutes.
  • Allow it to cool to room temparature and mix in the lemon zest and keep aside.
  • In a jar first put the chocolate – chia layer. Then top it with vanilla-oats layer. Finally put a generous layer of berry compote.
  • Cover the lid of the jar and allow it to set in the refriegrator overnight.
  • Take it out of the fridge around 5 – 10 minutes before consuming it. Garnish it with fresh fruits of your choice and enjoy!

 

Fig and Almond Cake

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Love to eat a cake at breakfast or do you love your tea time with a stumptuous piece of cake? Do not worry because this recipe has got you cravings covered. A simple and delicious cake often needs no introduction. A cake which has been adorning my breakfast and brunch tables these days is a Fig and Almond Cake. It is as pretty as it tastes and darn easy to make!

I must confess as much as I love eating cakes, I am not a bog fan of the frosting and fondants that come along with it. I hated it as a child because it was overly sweet and overpowered the true flavors of the cake and the feeling still prevails. When it comes to my kitchen, I enjoy baking cakes free of frosting. Something which is simple, naked and true to its flavors.

This cake is moist and fluffy. The combination of fresh and dried figs together in the cake is so magical. The subtle cardamom flavors lends an aromatic and spicy nature to the cake. The gorgeous and perfectly toasted almonds on the top adds the perfect crunch to the entire cake. Such simple ingredients yet a pretty little cake that you can never get bored off!

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RECIPE

INGREDIENTS: (Makes a 6 inch cake)

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cardamom powder
  • 1/8 tsp nutmeg powder
  • 1 egg
  •  3/4 cup plain buttermilk (you can use 1/2 cup yogurt + 1/4 cup water)
  • 1/2 tsp vanilla extract
  • 2 tbsp dried figs, roughly chopped
  • 3 tbsp melted butter, room temperature + extra for greasing the cake tin
  • 1/4 cup granulated brown sugar
  • 1/4 tsp almond extract (optional)
  • pinch of salt
  • 2 tbsp whole milk
  • 1/2 cup sliced almonds, for garnishing
  • 10 – 12 fresh figs, cut in circles for garnishing
  • 2 tbsp icing sugar, for garnishing

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter and flour the cake tin and keep aside.
  • In a bowl mix all purpose flour, whole wheat flour, baking soda, baking powder, brown sugar, cardamom powder, nutmeg powder, and salt and keep aside.
  • In another bowl mix melted butter, eggs, milk, vanilla and almond extract and keep aside.
  • Add the wet ingredients to the dry ingredients mixture and fold gently.
  • Add the dried figs to the mixture and fold in until its evenly spread.
  • Transfer the mixture to the cake mould. Now top it with fresh fig slices, sliced almonds.
  • Allow the cake to bake in the oven for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow the cake to cool down, garnish with icing sugar, slice it and eat!

Enjoy!