Categories
Chocolate Cooking General Recipes

Buttermilk Waffles for Brunch!

My favourite type of waffles are Belgian Liège style waffles (names after Liège, a city in Belgium). There is a little shop in Kenginston Market in Toronto that serves up some pretty delicious ones! It’s called “Wafles & More“. They also serve a a pretty good hot chocolate, should you feel like a rich, warm drink to accompany your already decadent breakfast 🙂

Wafles & More
Belgian Waffles

I woke up this morning craving some waffles and since it is New Year’s Day (and most places are closed), I knew I would have to cook some up myself. Given that Liège style waffles are made with a yeast-based dough and therefore, cannot be made on a whim, within the hour, I decided upon buttermilk waffles instead. They turned out pretty great!

Should you want waffles that are not too sweet, with just a hint of warm molasses and sourness, slightly crisp on the top, fluffy in the middle, and glowing with a caramel-coloured hue, then try this recipe!

Ingredients:

2 cups of flour

1/4 cup turbinado, light brown, or dark brown sugar (packed)

1 teaspoon baking soda

1.5 teaspoons baking powder

1 teaspoon salt

0.5 teaspoon ground cinnamon (optional)

114 g (8 tablespoons) cultured, unsalted butter (if you can’t find cultured butter, any unsalted butter will do)

2 cups whole buttermilk

3 eggs (separated)

1 teaspoon vanilla essence

Toppings (you could use any or all of these, or throw on any toppings that appeal to you):

Whipped Cream (Ideally, flavour it with some liqueur)

Berries

Bananas

Melted Chocolate

Maple Syrup

Chocolate Hazelnut butter (go here for a recipe)

Nutella

Peanut Butter

Jam

Method:

1. Place all the dry ingredients in a bowl. Mix and then sift them all into a large bowl.

2. Warm the butter and buttermilk to just slightly warmer than room temperature.

3. Mix the butter, buttermilk, egg yolks, and vanilla essence together in a bowl. Then add this mixture to the dry ingredients and gently mix them all together with a whisk.

4. Whip the egg whites until they form stiff peaks.

5. Turn on your waffle maker.

6. Gently fold the egg whites into the mixture from step 3.

7. The batter is now ready! Spoon some into the waffle maker and let it cook for about 3 minutes. You will have to figure out how much batter to add into the waffle maker, as well as precisely how much time to let the waffles cook, after a few tries (both these variables will be influenced by the type of waffle maker you have).

8. Your waffles are good to go! Throw on some toppings and enjoy!

9. Just a note, I think whipped cream is an absolutely essential topping for waffles. I recommend whipping some up right before you start making the waffles. I also suggest adding some liqueur to the cream before you start whipping it up. I used cherry liqueur!

10. Also, if you’d like, you can make a few extra and store them in the fridge. I have found that when you’re ready to eat them, it’s best to heat them up in the oven at 350 degrees Celsius, for 2 mins on either side, after basting them with some butter.

Neatly plated waffles 😊
Simple buttermilk waffles
Messy waffles 😝
Categories
Cooking Food General Indian Cooking Low FODMAPS Recipes vegan

Andhra-Inspired Mango Dal (Mango Lentils)

In my view, most fruit are pretty gross. This surprises people. The nicest honest description of my eating habits I have heard is from a friend of mine, who called me “delightfully weird”. What really shocks people though, is the fact that I hate mangoes, despite the fact that every summer of my childhood, our house was almost literally inundated with hundreds of mangoes (this was because one of my uncles has a large mango orchard and also, because our house had one very prolific mango tree that I was very attached to)! Nearly, everyone in my family absolutely adores mangoes, and yet, I find these fruit almost inedible.

But now, I have found a way to enjoy them: by cooking them up in a dal! I used to eat mango pappu (the telugu word for dal) as a child and I’ve recently rediscovered how harmonious the combination of these two ingredients can be. It all happened almost by accident. My niece (who is vegan) was staying with us and I was running out of ideas in terms of what to cook for her. I’d already made three different types of dal that week! Then, I spied a mango in our fruit bowl. “Ah ha!”, I thought, “this could end up being a fun challenge in the kitchen: trying to make mangoes enjoyable!”

It turned out to be absolutely delicious and it is now my favourite dish! SO much so, that I’ve bought a tonne of mangoes, chopped them up, and flash frozen them, so that I can make myself some mango dal through the fall and winter, whenever I have a hankering for it 🙂

Indian cooking with Mango

If you think you’d like to try and sacrifice one or two of summer’s last few mangoes to an experiment, give it a go! I promise you it will turn out well, if you follow my instructions!

Ingredients:

(A quick note:  You can adjust the level of spice easily. In the list of ingredients in the recipe below, I have provided a range of amounts for various spices; you can decide for yourself how much you’d like to use 🙂)

1 cup lentils (I find that a mix of lentils is great for this recipe. I use Pesara Pappu (Moong Dal in Hindi); Toor Dal, and/or Masoor Dal)

1/2 teaspoon turmeric

3-4 cloves of garlic, skinned

1-2 medium mangoes (The number of mangoes you should use will depend on your preference as well as the flavour and size of the mangoes you’re cooking with: if you like a more intense mango-flavour, use two mangoes, otherwise, use less. Similarly, if the mangoes you have are small and/or not particularly tangy, you should use 2 mangoes.)

2-3 tablespoons of oil (I use either avocado oil or sunflower oil)

1 medium-sized onions (red or yellow) chopped (I prefer red onions, they seem to be more pungent)

1 teaspoon grated ginger

3-6 fresh chilies, chopped or cut length-wise (You can reduce this amount if you don’t want the dal to be too hot/spicy)

1 – 3 teaspoons red chilli powder

Salt to taste

Ingredients for the popu/tadka/baghar:

1 teaspoon cumin seeds

1 teaspoon mustard seeds

3-12 dried red chilies, torn in half (depending on how hot you’d like the dal to be)

2-4 peeled garlic cloves, halved

A handful of curry leaves

2 pinches of asafoetida (optional)

2-3 tablespoons of oil or ghee (You can get ghee at an Indian store. However, I would recommend making your own, if you have the time. Here is my recipe, if you’re interested. If you don’t have ghee, or want to make your dal vegan, you can use sunflower oil, vegetable oil, or really any oil with a high smoking point. DO NOT USE BUTTER, it will smoke and burn before the spices are properly fried).

Method:

1. The first thing to do is to prepare the dal (lentils). Even if you don’t live in India, you should be able to get most lentils at an Indian store. I normally soak lentils for about 30 minutes, drain the water out, and add fresh water in, before I cook the lentils (this helps them cook faster and apparently helps to reduce bloating and gas: I am still looking for studies to back this up, which I will cite here when I find them). If you don’t have the time to do this, you can skip this step.

2. Next, cube and skin the mango:

Cutting a mango

3. I tend to cook my dal in an instant pot. If you don’t have one, you can boil the dal in water until it is cooked. Add half a teaspoon each of turmeric and salt, as well as 3-4 cloves of skinned garlic and the mango cubes to the dal before you cook it.

IMG_9516

4. I like to purée the cooked dal-mango mixture in a food processor/blender/mixie in order to make it into a smooth paste. This makes the texture of the dal smoother and distributes flavour more evenly. This step is completely optional. You can skip it without much consequence to the taste of your dal if you do not have either the necessary equipment or the time.

Making dal at home

5. Next, heat 2-3 tablespoons of oil in a saucepan. When it’s hot add the chopped onions and sauté them until softened and lightly browned.

Cooking onions in Indian food
Cooking onions for Indian food Sautéing onions
Cooking onions for Indian food
Sautéing onions

6. Now add the ginger and fresh chillies to the onions and sauté everything again until the ginger is cooked (it should no longer smell raw). Then, add the red chilli powder and half a teaspoon of salt to the sautéed onions-ginger-chilli-mixture (hereinafter referred to as “stuff” :P) and continue to sauté all of this for about 5 minutes on low-medium heat.

Onion-masala for dal

7. Add the dal-mango puree to the pan along with a cup or two of water, and bring it all to a boil. Let everything cook for about 8 minutes on high heat, stirring the pot intermittently to prevent the contents at the bottom from burning. You will see a foamy layer rise to the top of the dal.

IMG_0210

8. I like to scoop this out into a bowl and throw it out.

Reducing FODMAPS in dal; how to decrease bloating from dal

I have heard from some people who regularly cook with lentils in India that this helps reduce bloating and gas.

A note on FODMAPS for the lay person: FODMAPS can cause gastric discomfort in some of us. One may be sensitive to some or all FODMAPS to varying degrees. Symptoms can range from gas, bloating, abdominal pain and cramping, to, in my case, at least, acid reflux. For more general reading on this topic, this article is a great starting point.

The main FODMAPs that dal contains are oligosaccharides. Take a peek at this post about FODMAPS and how cooking legumes may help to reduce the FODMAP content in the food we eat. Of course, more research is needed to confirm this theory, but also, to determine the most effective/efficient ways of extracting FODMAPS from dal through cooking. I am not sure my method of skimming the foamy parts off the top of the dal is effective in removing/reducing dissolved oligosaccharides from it. Anecdotally, though, I have found it helps. Therefore, I do it every time I cook dal.

In addition, onions and garlic contain fructans, which are also a type of oligosaccharide (see this article for more on this). If you are particularly sensitive to onions and/or garlic, you could sauté them in oil (in step 5 of the recipe, above) and then, remove the onions and garlic pieces, leaving just the oil in the pan. Subsequently, continue with step 6. Frying the onions and/or garlic in oil results in some of their flavour infusing into the oil. Since fructans are water-soluble not fat-soluble, by removing the onions and/or garlic, you are able to reduce the amount of fructans that end up in the dal (see this article for more on this). Also, remember not to add any garlic to the lentils whilst cooking them in step 3, above. Similarly, forego adding garlic to the tadka in the step below (step 9).

9. The baghar/popu/tadka:

Heat a tablespoon or two of ghee in a little saucepan on high heat. Let the ghee get hot. To test if it’s hot enough, throw a single cumin seed into the pan. If it begins to sizzle, add the mustard seeds and the rest of the cumin seeds and stir them about until they start to pop. When they start to pop, add the asafoetida and red chilies, followed by the curry leaves, garlic cloves about 30 seconds later. Once the red chillies darken, add the baghar to the lentils. Immediately cover the pot.

IMG_9800

10. The dal is now ready! Taste it and add some salt to it if you like. Serve it with some hot rice and/or roti, Indian pickle, ghee, and any other accompanying curries or vegetable sauté. I like to eat it with brown rice (it’s more nutritious and has more fibre) and some dahi (Indian yogurt).

IMG_9523
Categories
Baking Cooking Food General Indian Cooking Recipes

How to Make Neyyi or Ghee (South Asian Clarified Butter)

After chocolate and chillies, ghee might just be the third most amazing food in the entire world. When made well, with good quality butter, a spoonful of ghee can transform a meal from delicious to absolutely exquisite!

I’ve read some people (almost always non-South Asians) refer to ghee (clarified butter) as less flavourful than butter. I say: pay them no mind! I reckon they don’t know good ghee. Ghee is delicious and divine (it is even considered quite literally divine by many people in the Indian subcontinent). Good ghee is as delicious, if not better than butter, albeit with a different flavour, texture, and aroma.

In any case, I mention ghee a lot on this blog, so I thought I ought to share my ghee recipe here so that you too can try making some! Let me know how you think it compares to butter!

Here’s what you’ll need if you’d like to make a go of it:

Ingredients:

Good quality, unsalted butter.

Note on butter: Ideally, I recommend using cultured butter from a local farm, so that it is as fresh as possible. Also, I prefer butter from grass-fed “happy-cows” (namely cows that are allowed to roam free and treated humanely). This is one butter that is fairly easy to get a hold of in Toronto and makes pretty delicious ghee (I buy it at our local Rowe Farms store):

Cultured butter to ghee

Equipment

A saucepan

A ladle

A strainer

A heat-proof bowl

Jars to store the ghee

Method:

1. Place the butter in a saucepan.

How to make ghee

2. Let it melt and then cook it slowly on medium heat, until it begins to bubble.

Indian clarified butter recipe

3. The milk fats in the butter will slowly rise to the top and transform into a foam that will blanket the melting butter. Continue heating the butter.

Indian clarified butter recipe

4. Next, the foam will begin to separate into small brown chunks or clusters, which will eventually sink. Continue heating the butter through this stage as well.

5. Finally, you will notice that the butter is no longer bubbling. Moreover, it will take on a golden hue, like a blonde ale. Many people choose to remove the butter from the heat at this stage and consider the ghee “done”. I recommend cooking it some more.

Indian clarified butter recipe

6. In fact, keep heating the butter, past the point where it turns golden-brown or ochre.

Indian clarified butter recipe

7. Heat it right up until it begins to look like molten bronze and emits a caramel-like, nutty aroma. This is the point at which the ghee is parfait! (This is my personal opinion. Reasonable minds can disagree as to whether or not to cook the ghee this far.)

Indian clarified butter recipe

(Between the previous step and this step, though, watch the ghee carefully: it can turn from perfectly browned to burnt in an instant!)

8. Take the ghee off the heat and pour it into a heat-proof bowl. Once it has cooled, strain it into air-tight jars for storage. I recommend storing the ghee in the refrigerator to keep it fresh. Take it out as and when you need it and warm it up in the microwave or on the stove.

Indian clarified butter

9. Enjoy it with dal, use it in cooking and baking, or add it to your coffee to make bulletproof coffee!

Kept coffee;

Categories
Cooking Food General Indian Cooking Low FODMAPS Recipes vegan

Garden Fresh Palak Dal (Spinach Lentils)

We’ve had a very cool August this year, which has been disappointing. This has meant less paddle-boarding and fewer beach days. Moreover, our bougainvillea plants haven’t flowered quite as prolifically as they usually do.

Tropical flowers in Canada: bougainvillea

On the upside, however, this has meant that the second box of spinach we planted late this summer has been doing really well!

Growing your own food: spinach

I haven’t been cooking at all this week because on Tuesday, I had a fun adventure: I flew through an open door, towards a glass wall (I tripped on a sign right outside the door); my knee is what prevented me from crashing through the wall; as a result, it has been swollen and bruised. I am better today, though, so I thought that I’d cook up something delicious, using the “harvest” from our little urban deck “farm” and my partner as a sous chef.

Here is today’s produce:

Cooking with food from your garden

Given my life-long love affair with chillies, new found appreciation for home-grown cherry tomatoes, and inexplicable tolerance for spinach (despite my general dislike for vegetables), this was a truly exciting collection of delights! “Palak dal!!!”, I thought to myself, excitedly. And so, I cooked us up a big pot of the stuff:

Homemade Palak dal

If you’d like to give it a go, here’s what you will need:

Ingredients:

(A quick note:  You can adjust the level of spice easily. In the list of ingredients in the recipe below, I have provided a range of amounts for various spices; you can decide for yourself how much you’d like to use 🙂)

1 cup lentils (I find that a mix of lentils is great for this recipe. I use Pesara Pappu (Moong Dal in Hindi); Toor Dal, and/or Masoor Dal)

1/2 teaspoon turmeric

3-4 cloves of garlic, skinned

2-3 tablespoons of oil (I use either avocado oil or sunflower oil)

1 medium-sized onions (red or yellow) chopped (I prefer red onions, they seem to be more pungent)

1 teaspoon grated ginger

3-6 fresh chilies, chopped or cut length-wise (You can reduce this amount if you don’t want the dal to be too hot/spicy)

1.5 – 2 cups of cherry tomatoes, halved (you can also use two medium sized tomatoes)

1/2 – 1 teaspoon cumin powder

1/2 – 1 teaspoon coriander (cilantro) seed powder

1 – 3 teaspoons red chilli powder

1/2-1 teaspoon of garam masala (optional)

2 cups of baby spinach (250 g)

Salt to taste

Ingredients for the popu/tadka/baghar:

1 teaspoon cumin seeds

3-12 dried red chilies, torn in half (depending on how hot you’d like the dal to be)

2-4 peeled garlic cloves, halved

2 pinches of asafoetida (optional)

2-3 tablespoons of oil or ghee (You can get ghee at an Indian store. However, I would recommend making your own, if you have the time. Here is my recipe, if you’re interested. If you don’t have ghee, or want to make your dal vegan, you can use sunflower oil, vegetable oil, or really any oil with a high smoking point. DO NOT USE BUTTER, it will smoke and burn before the spices are properly fried).

Method:

1. The first thing to do is to prepare the dal (lentils). Even if you don’t live in India, you should be able to get most lentils at an Indian store. I normally soak lentils for about 30 minutes, drain the water out, and add fresh water in, before I cook the lentils (this helps them cook faster and apparently helps to reduce bloating and gas: I am still looking for studies to back this up, which I will cite here when I find them). If you don’t have the time to do this, you can skip this step.

2. I tend to cook my dal in an instant pot. If you don’t have one, you can boil the dal in water until it is cooked. Add half a teaspoon each of turmeric and salt, as well as 3-4 cloves of skinned garlic to the dal before you cook it. Once it’s cooked it should look like this:

Cooked moong dal

3. I like to purée the cooked dal in a food processor/blender/mixie in order to make it into a smooth paste. This makes the texture of the dal smoother and distributes flavour more evenly. This step is completely optional. You can skip it without much consequence to the taste of your dal if you do not have either the necessary equipment or the time.

Making dal at home

4. Next, heat 2-3 tablespoons of oil in a saucepan. When it’s hot add the chopped onions and sauté them until softened and lightly browned.

Cooking onions in Indian foodCooking onions for Indian food Sautéing onionsCooking onions for Indian food

Sautéing onions

5. Now add the ginger and fresh chillies to the onions and sauté everything again until the ginger is cooked (it should no longer smell raw). Then, add the cumin powder, coriander powder, red chilli powder, garam masala (if you are using it), and half a teaspoon of salt to the sautéed onions-ginger-chilli-mixture (hereinafter referred to as “stuff” :P) and continue to sauté all of this for about 5 minutes on low-medium heat.

Onion-masala for dal

Onion-masala for dal

6. Then, add in the tomatoes, cover the pan, and let it all cook for another 5-10 minutes, until the oil starts to separate out from the rest of the stuff.

Onion-tomato masala for Indian cooking

7. Meanwhile, rinse the spinach. I like to use kitchen shears or a normal pair of scissors and cut up the spinach in the bowl into slightly smaller bits. If you don’t like this method, you can, of course, chop the spinach on a cutting board with a knife.

8. Add the spinach to the sauce pan, then add the lentils.

How to make dal

9. Pour in a cup or two of water, and let everything cook for about 8 minutes on high heat, stirring the pot intermittently to prevent the contents at the bottom from burning. You will see a foamy layer rise to the top of the dal. I like to scoop this out into a bowl and throw it out.

Reducing FODMAPS in dal; how to decrease bloating from dal

I have heard from some people who regularly cook with lentils in India that this helps reduce bloating and gas.

A note on FODMAPS for the lay person: FODMAPS can cause gastric discomfort in some of us. One may be sensitive to some or all FODMAPS to varying degrees. Symptoms can range from gas, bloating, abdominal pain and cramping, to, in my case, at least, acid reflux. For more general reading on this topic, this article is a great starting point.

The main FODMAPs that dal contains are oligosaccharides. Take a peek at this post about FODMAPS and how cooking legumes may help to reduce the FODMAP content in the food we eat. Of course, more research is needed to confirm this theory, but also, to determine the most effective/efficient ways of extracting FODMAPS from dal through cooking. I am not sure my method of skimming the foamy parts off the top of the dal is effective in removing/reducing dissolved oligosaccharides from it. Anecdotally, though, I have found it helps. Therefore, I do it every time I cook dal.

In addition, onions and garlic contain fructans, which are also a type of oligosaccharide (see this article for more on this). If you are particularly sensitive to onions and/or garlic, you could sauté them in oil (in step 4 of the recipe, above) and then, remove the onions and garlic pieces, leaving just the oil in the pan. Subsequently, continue with step 5. Frying the onions and/or garlic in oil results in some of their flavour infusing into the oil. Since fructans are water-soluble not fat-soluble, by removing the onions and/or garlic, you are able to reduce the amount of fructans that end up in the dal (see this article for more on this). Also, remember not to add any garlic to the lentils whilst cooking them in step 2, above. Similarly, forego adding garlic to the tadka in the step below (step 10).

10. The baghar/popu/tadka:

Heat a tablespoon or two of ghee in a little saucepan on high heat. Let the ghee get hot. To test if it’s hot enough, throw a single cumin seed into the pan. If it begins to sizzle, add the rest of the cumin seeds in and stir them about until they start to pop. When they start to pop, add the asafoetida, garlic cloves, and red chilies.

Once the red chillies darken, add the baghar to the lentils.

Popu in pulusu

Immediately cover the pot.

11. The dal is now ready! Taste it and add some salt to it if you like. Serve it with some hot rice and/or roti, dahi (yogurt), Indian pickle, ghee, and any other accompanying curries or vegetable sauté. I like to eat it with brown rice (it’s more nutritious and has more fibre).

Healthy, vegan spinach lentils

Low fat Indian recipes: spinach lentils

The ratio of dal to rice is up to you. My family jokes that my plate often looks like a swimming pool of dal with a few desperate grains of rice drowning to death in it 😛 Yes, some of my near and dear have a dark sense of humour 😉

Vegan spinach lentils

In the photograph below, it is served with white rice, roti, dahi (yogurt), some pickle (Gongura pacchadi, to be precise, which you can get in most Indian stores if you live in North America) and sautéed dondakaya (Indian Ivy Gourd).

Healthy Indian lunch with lentil soup

Categories
Adventure General

Divine Visions of Chocolate?

Several years ago, on a trip to Niagara Falls on the United States side, I came across this church:

 

Chocolate Church, Niagara Falls, NY

In case it wasn’t evident from the first photograph. Here is another one that shows the board outside the church more clearly:

IMG_2254

A quick google search produced nothing illuminating about this chocolate themed church. I found it so fascinating, I had to stop and take a photograph!

Recently, however, a visitor (thanks Jeannette!) commented on an earlier version of this blog post and shared a link to a 2011 article about this church. Apparently, it was sold to a company that plans to convert it into a chocolate factory and museum. I have no idea if this plan has indeed been put into effect. Here is a link to the article:

https://www.niagara-gazette.com/news/local_news/sweet-sale-for-lebanon/article_4c8f0d75-dc13-54a3-a346-b4937a328899.html

Categories
General

Achaari Salmon (a tangy, spicy, and easy recipe)

Very often, in North America and Western Europe, I have found that while food from Northern India (and to a much lesser extent, dosas, idlis, and thalis) is easily available, I have almost never come across authentic Hyderabadi food.

This is utterly befuddling to me, as Hyderabadi cuisine is one of the richest food traditions in the world. If Mexican food represents textural complexity at its best, Hyderabadi food represents the most wonderfully balanced and exquisite harmony of intense flavours that I have ever experienced.

And there is no better introduction to Hyderabadi food than Achaari Murgh (chicken). Since I don’t eat chicken, however, I have adapted the dish and now make it with salmon. I based my recipe off Pratibha Karan’s recipe, from her book “It’s easy and delicious, as long as you like spicy food!

If you’d like to try it, here’s what you will need:

Equipment:

A heavy bottomed pan

Knife

Cutting board

A large bowl

Spatula

Ingredients:

1 pound salmon

Juice of 2-3 lemons

A handful of curry leaves

2 maya habanero chillies (or any fresh chilli)

1 tsp crushed garlic

1 tsp grated ginger

2-3 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

Salt to taste

1/2 cup sunflower or avocado oil

2-4 dried red chillies

1 tsp cumin seeds

1/2 Mustard seeds

1/2 Nigella seeds

1/2 tsp Fenugreek seeds

Method:

1. In a large bowl, combine the lemon juice, curry leaves, ginger, garlic, fresh chillies, red chilli powder, salt, cumin powder, coriander powder, salt, and fish. (Do not cut the fish into smaller pieces, just add it in as is.)

2. Let the mixture sit for 45 mins to an hour.

3. Pour the oil into a heavy bottom pan and turn the heat up to high. Once the oil is hot (you can test if it is by throwing in a single mustard seed and waiting until it sizzles), throw in the dried red chillies, cumin seeds, and mustard seeds. Once the seeds start to pop, toss in the Fenugreek and nigella seeds. Toss everything together and once the spices are fragrant and the red chilies darken, transfer everything marinating in the bowl into the pan.

4. Cover and cook the fish on high for about 10 mins, checking on it and stirring every few mins. Then lower the heat and cook for at least 20 mins on low. Depending on the texture you like, you can cook it for a bit longer (cooking it longer will make the fish a little crisper, but also, a little drier). Check on it religiously during this time to make sure that the fish doesn’t burn or stick to the bottom of the pan.

5. About half way through, start breaking the fish up a bit with a spatula. Again, break it up as little or as much as you want to, depending on your preferred texture. The fish is ready when most of the lime juice has evaporated and the fish is coated only in spices and oil.

6. Serve it with rice or roti and some yogurt!

Categories
Cooking Food General

How to make Indian Style Cold Coffee (with a sugar- free and vegan version too!)

I know this is an unseasonable post, but it just so happens that I have been craving cold coffee recently. I think it’s because we went to a dosa place for lunch the other day, and I ordered a delicious Indian style cold coffee, post lunch. Ever since then, it’s been on my mind. So, as much as it seems like a more appropriate drink for the summer, I’ve been whipping up cold coffees for myself these days.

It also reminds me of my best friend from high school, who used to be obsessed (and I am not exaggerating, she didn’t use to be able to get through a day without at least a glass of the stuff) with cold coffee. I miss her and I am nostalgic for the good times we shared together. Oh, to be young again 😉

Sometimes nostalgia makes foods and drinks that much more enjoyable! So if you’ve been missing cold coffees too, read on and make yourself some! And if you’ve never had some before, try it out, as trying new and strange concoctions can be as joyful an experience as reliving past good times 😊

Equipment:

Blender

Glass

An espresso maker (optional)

Ingredients:

2 handfuls of ice (you can add more or less according to your preference)

Coffee (either a shot of espresso, or 1-2 tsp of instant coffee)

1 cup of milk (dairy, almond, coconut, or any kind really)

Sugar or stevia or monkfruit extract to taste

Method:

1. Pour a glass of milk into the blender.

2. Add the other ingredients in.

3. Blend until incorporated and foamy.

4. Drink away!

Categories
General

Raspberry Compote with a Hint of Lemon

I am not really a breakfast person! Ever since I’ve discovered compote, however, my mornings are looking a little more cheery 🙂

Compote is a great addition to a parfait, waffles, pancakes, and crepes!

img_3433-1

Here is a super simple recipe to make your own blueberry compote!

Equipment:

A small (about a quart) heavy bottomed saucepan

Spoons

Jar

Ingredients:

1 cup blueberries

1/4 cup sugar

1/4 cup water

1 tsp lemon zest

1 1/2 tbsp lemon juice

Method:

1. Bring the sugar and water to boil in the saucepan at medium-high heat. Swirl the pan around a bit to make sure the sugar isn’t stuck at the bottom. Let it cook for 6-8 mins until the mixture thickens a bit.

2. Then, add in the blueberries, lower the heat to medium, and stir gently. Cook the berries for about 5 minutes. If you’re using frozen berries, cook the berries for a little longer, about 8-10 mins.

3. Take the pan off the heat. Add in the lemon zest and juice and mix well. Let the compote sit for about 15-20 minutes, until it cools.

4. Pour it into a little jar and refrigerate and use it whenever you need it. I wouldn’t store it longer than a week or so, though.

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You can enjoy it with cheese and crackers or on all sorts of breakfast items! Like this yoghurt parfait:

Categories
Food General Recipes

Creamy and Refreshing Yoghurt Parfait: A Summer Delight!

I wasn’t always a huge parfait fan. If you follow this blog, you know that I mostly only eat chocolatey sweet things. But then, we went away for a weekend this June, and had this delicious parfait every morning at our Bed and Breakfast:

On a side note, we stayed in a boat house on the water in Catalina Bay, in the Kawartha Lakes region and it was absolutely lovely! Here are some photos of the place:

Our hostess was very gracious and kind, and the real bonus was that there was a resident kitty at the B&B!

But I was telling you about the parfait: it’s been a hot summer, and I’ve really been craving some creamy, berry filled parfait ever since our trip. So I went ahead and made some this morning:

If you’d like to give it a shot, here’s how:

Equipment:

A small thick bottomed saucepan

A grater or zester

Two bowls

Spoons, a spatula, and a whisk

Ingredients:

1 cup yoghurt

1/4 tsp vanilla essence

1 cup blueberries (frozen or fresh)

1/4 cup sugar

1/4 cup water

1 tsp finely grated lemon zest

1 1/2 tbsp lemon juice

1-3 tsp granola (you can go here, if you want to make your own (you can skip the coconut if you don’t like the idea of blueberries with coconut))

Method:

1. First, we’ve got to make our compote: Bring the sugar and water to boil in the saucepan at medium-high heat. Let it cook for 6-8 mins until the mixture thickens a bit. Add in the blueberries, lower the head to medium, and stir gently. Cook the berries for about 5 minutes. If you’re using frozen berries, cook the berries for a little longer. Take the pan off the heat. Add in the lemon zest and juice and mix well. Let the compote sit for about 15-20 minutes, until it cools.

2. Whisk the yoghurt and vanilla together in a bowl.

5. Serve the compote and yoghurt together in a new bowl. You can do it in whatever way looks nice to you. I did this:

6. Top off with granola and enjoy!

Categories
General

Mango Lassi/Smoothie

I think mangoes are an abomination. My partner, on the other hand, absolutely loves them. Today, on the first warm day we’ve had after a cold and miserable winter, he asked me to help him make a mango lassi. He wanted to drink it while he watched a big soccer match that he had been looking forward to watching.

(As it happens, soccer is another thing that I detest. In fact, soccer and mangoes may be the only two things he and I consistently and steadfastly disagree on.)

Since I find him somewhat more charming than I find mangoes objectionable, I decided to take up this most challenging of challenging tasks: making something I would hate having to consume myself. I did some reading, asking around and thinking and came up with this concoction. He loved it!

(My love was tested today because the lassi had to be tasted whilst I was making it 😬 and I will say that it wasn’t horrendous, which is high praise indeed.)

Indian Smoothie

The process is simple, quick, and easy (quite unlike most of my other recipes 😝), if you’re interesting in replicating it.

Equipment:

A Blender

A knife and cutting Board

A Mortar and Pestle

A Glass

Ingredients:

1 Mango, chopped coarsely

2 Cardamom Pods, crushed to a powder

3-6 Tbsp Yoghurt/Dahi (depending on how thick you like your lassi)

8-12 Cubes of Ice

Chilled Water (optional)

Honey (optional, depending on how sweet the mango is)

A Pinch or Two of Ground Pistachios for Garnish (optional)

Method:

Throw all the ingredients (except the pistachios) in a blender and blitz them. Stop when you like the consistency. If you like your lassi thin rather than thick, you can add chilled water to it, little by little, until you arrive at a consistency you like. Blend it one last time and then serve immediately, topped off with ground pistachios (if you like them).