Saturday, February 17, 2018

Tutti Frutti Cake

Tutti Frutti Cake
It's no secret that Miss.T is a picky eater especially when it comes to school lunch. She can be seen happily chatting away with the other kids at her table while they are busy chowing down their lunch. By the time we pick her up from aftercare, we have a hangry kid on our hands. We tried everything from using cutters to cut fruit and sandwiches into cute shapes to bargaining and bribing. All of them work for a little while. And we cycle through them in a round robin fashion. The latest trick up my sleeve is to send in a piece of cake as dessert.

It's incentive to make her take a few mouthfuls of the main item and a few nibbles of the vegetables and fruits in her lunch box. And mind you, the cake cannot be anything other than tutti frutti cake. Tutti frutti is nothing but candied and colored raw papaya. So add some to a white or yellow cake and you have colorful tutti frutti cake with those tiny pockets of sweetness. Let's see how long this will work.. 😉

I make this cake both with eggs and without eggs. The recipe credit for eggless cakes goes to Smitha Kalluraya of Cook With Smile and for the version with eggs the credit goes to Sailaja of Sailu's Food.

Both turned out good. I prefer the egg version for the nutritional content but taste wise both versions score equal points.

I use store-bought tutti frutti in a cinch but I prefer the ones I make at home using natural colors. I will share that process with you in a separate post.

The latest addition to my baking utensils is this lovely bundt pan from Amazon. Note that this pan can take twice the quantity of batter this recipe makes.

Eggless Tutti Frutti Cake:

Thick plain unsweetened yogurt - 1 cup
Sugar - 3/4 cup
All Purpose Flour - 1.5 cups
Oil - 1/2 cup
Baking Powder - 1 and 1/4 tsps
Baking Soda - 1/2 tsp
Vanilla Extract - 1.5 tsps
Salt - A pinch
Tutti Frutti - 1 cup


Preheat oven to 350°F and grease a loaf pan or a bundt pan. Whisk together yogurt and sugar till sugar is dissolved. Add baking powder and baking soda to the yogurt mixture, stir and set aside for 5 mins. The mixture would have bubbled up by now. To this, add vanilla extract, salt and oil and stir them in gently taking care not to let the bubbles subside. Next add the flour and fold it in gently. Lastly mix in tutti frutti. Pour into the greased pan and bake for 40 mins or till a toothpick inserted in the middle comes out clean.  Cool and serve.
Tutti Frutti Cake with Eggs:

Eggs - 2
Milk - 1/2 cup
Sugar - 3/4 cup
All Purpose Flour - 2 cups
Butter - 1/2 cup, softened
Baking Powder - 2 tsps
Baking Soda - 1/2 tsp
Vanilla Extract - 2 tsps
Salt - A pinch
Tutti Frutti - 1 cup


Preheat oven to 350°F and grease a loaf pan or a bundt pan. Sieve together flour, baking soda, baking powder and salt. Cream butter and sugar till smooth and creamy. Add eggs one at a time and beat till well combined. Add vanilla extract and stir it in. Add the flour mixture in three additions alternating with milk and starting and ending with flour. Mix until just combined. Fold in tutti frutti. Pour into the greased pan and bake for 40 mins or till a toothpick inserted in the middle comes out clean.  Cool and serve.

Saturday, January 13, 2018

OPOS© Carrot Poriyal

Carrot Stir Fry
Wish you all a very Happy New Year!! Time is flying and I realized that it's going to be almost a month since I posted. As I said in my last post, I am cooking the OPOS way these days. The most recent has been carrot poriyal or stir fry. I can read your thoughts right now..'You blog after a month and it's about carrot poriyal? As though it's a very hard recipe to cook!'. Well, just hear me out. I had almost two pounds of carrots sitting in the fridge, waiting to be put to use. I came home from work one day and peeled and grated those two pounds. Grating seemed easier than cutting. Mr.S is a big fan of carrot poriyal and Ms.T follows suit sans the spice. So, divided up the batch into two and set to work. Now, if I were to make it in a wok or a kadai, it would have taken atleast 20 mins for each batch. 

Using OPOS, it took just 5 mins for each batch. Just 5 mins. And I used dry grated coconut instead of frozen grated coconut. With OPOS, dry coconut tasted just fine. A big time saver if you ask me. I always found it a pain to thaw out the frozen coconut so I can break a small bit from the big rectangular pancake. 

On to the recipe now:

OPOS Carrot Poriyal:

In a 2L standardized pressure cooker, layer the ingredients as follows:

L1: 1 tsp oil
L2: 3 tbsp water
L3: About a pound of grated carrots
L4: 6 to 7 Green Chillies (chopped)
L5: 3 tbsp of dry shredded unsweetened coconut 
L6: About a tablespoon of water on top of the dry coconut, just to give it some moisture and some salt.

Cook at your standardized heat setting for 2 whistles. Release pressure immediately. Add tadka and serve. 2 whistles takes about 5 mins. Carrot poriyal is done in 5 minutes.

Now, wasn't that easy and worth a post?

Sunday, December 17, 2017

OPOS© - One Pot One Shot (Cook Free, Cook Unchained and Oppose the drudgery!)

OPOS© Techniques - Marinated Vegetables, Dehydrated Dal, Bottled Tadka

Were you wondering where I was all these days? I was busy learning a new technique in cooking. I was immersed in whipping up dishes at a minute’s notice that I didn’t realize it’s been a few weeks since I posted on this space. 

So, what happened during this time? We had our first snow. Little T was so tired to go to Taekwando classes that we decided to give her a break. So no more arguments, planning and coaxing to make her go.

And ofcourse the big thing was learning OPOS© (One Pot One Shot). OPOS© is copyrighted by Mr.Ramakrishnan. He has videos on YouTube, coaches through a closed Facebook group called OPOS© School and just yesterday he created a new public group for anyone interested in OPOS©. To top it all, he has a book slated to be released in month or so. I can't wait to get my hands on it!

Till now, baking was known to be a science and cooking an art. Well, not anymore. OPOS© makes cooking a science to deliver consistent results based on tried and tested techniques originating from food science. Anyone who wants to learn OPOS© can view the videos on YouTube by OPOS© chef and/or join the Facebook groups. The Facebook groups have a pinned post with lessons, which must be followed to a T. Practice makes a person perfect. In this case, discipline makes practice perfect. 

OPOS© has 26 techniques like Aatalysis, Bottled Tadka, Controlled Evaporation, Dum Cooking, Emulsification, Flash Cooking, Hydrodistillation, Sugar Syrup hack, Very Long Marination, to name a few.

All you would need to start OPOS© is a 2L whistling pressure cooker, a blender, a stove, kitchen scale, knife, peeler and grater, a weighing scale and a hand blender. Follow the lessons on the Facebook pinned post and you are well on your way to cooking healthy and finger licking good food.

With OPOS©, you do not sauté. There is no need to sauté onions or tomatoes or anything for that matter. And it is not a dump and cook technique either. Like an artist, each ingredient is layered and cooked to perfection. Most recipes need only a few minutes of cooking time. The environment provided by a pressure cooker which lets off steam and the layering technique work in tandem to eliminate the need to sauté any ingredient separately and yet achieve the perfectly sautéed flavor. 

Note that this can be achieved only by a whistling stove atop pressure cooker and not by Instant Pot. I own and use Instant Pots but caramelization can be perfected only on a stove top whistling pressure cooker.

On nutrition and health benefits, Mr.Ramakrishnan says
“#Cook_Free : The OPOS way of cooking food

OPOS seeks to maximise colour, texture, flavour and nutrition.
Here's how we do it:

OPOS advocates cooking starches by absorption, with little or no water. It is a myth that starches should be cooked with excess water, which should then be drained away. This method just wastes water, fuel and food. In OPOS, we follow the absorption method to cook most starches like rice, noodles & pasta to ensure texture is maintained. Overcooking starches, with excess water makes them mushy. They are no less nutritious when mushy, but not very appealing to see or taste. Starches cooked with no added water have the maximum flavour and texture. OPOS No water biriyanis & No water pasta made possible gourmet level dishes not easily achievable with conventional cooking methods.

Animal protein:
OPOS advocates cooking meat at high heat for a short time, with little or no water. This promotes caramelisation and ensures meats remain juicy. Marination is used to tenderise tough meats instead of increased cooking time.

Vegetable protein (Dals):
OPOS advocates extended high heat cooking of dals to make them more nutritious. Anti nutrients like phytic acid or toxins like lectin (especially in kidney beans) are used by plants to discourage animals from eating their seeds. The high heat, prolonged cooking denatures these toxins. Extended, high heat cooking has little or no effect on their nutrients.

OPOS advocates using precooked (refrigerated/ frozen)  dal to prevent overcooking of vegetables dal & vegetables are cooked together. There is no appreciable nutrition loss when dal is refrigerated/ frozen.

Micro nutrients (Vegetables)
OPOS advocates the high heat, no water, minimal cooking of almost all vegetables. Cooking breaks down cell walls and fibers, allowing our body to absorb their nutrients. Overcooking reduces most vegetables to a colourless, tasteless, flavourless mush. Cooking vegetables with water leaches out their nutrients. Pressure does not have an appreciable effect on micro nutrients. Only heat does. It is important to note that the duration of heat matters more than the intensity of heat. Slow & low heat cooking destroys micro nutrients. Short, high heat cooking ensures most of them are retained. The colour of cooked vegetables is a reliable indicator of the level of micro nutrients retained.

OPOS advocates cooking spinach just like any other vegetable. The myth that spinach has 'volatile acids' that need to be cooked out has been busted.

Most OPOS recipes are built on this core cooking method.

OPOS advocates using whole tomatoes/ deseeded tomatoes to ensure caramelisation.Tomato puree/ chopped tomatoes are almost never used as they leak water and prevent complex flavours from developing.

OPOS advocates use of roasted and ground spices, cooked ginger- garlic paste, caramelised onions & tomatoes for maximum flavour. As sealed cooking intensifies flavours, we use less than half the quantity of spices and salt as compared to the traditional versions.

OPOS advocates use of little or no oil in most dishes. Instead we use bottled tadka to infuse flavour & emulsification to ensure creaminess. OPOS advocates bottled tadka to increase flavour, cut down mess, oil consumption, time and labour.

OPOS advocates controlled evaporation of sugar to precisely control the consistency of sugar syrup.

Yogurt/ Coconut milk
OPOS advocates minimal/ no cooking of yogurt/ coconut milk. These are usually mixed in after opening and left to cook in retained heat, to minimise curdling.

Using Masalas:

Traditional cooking places enormous emphasis on the right amount of oil, the right tadka, the right combination of spices, the right order of adding them, the right way to grind them and the right amount of cooking them.

In traditional cooking, vegetables get overcooked, lose their flavour, colour, taste and texture. This loss needs to be compensated by the masala. This masala needs to be different for different dishes. Otherwise everything would taste the same.
So you have a different recipe for drumstick sambar, a different recipe for brinjal sambar and so on.
We bypass most of these steps in OPOS. In OPOS, we rely on enhancing the inherent taste of vegetables. The vegetables are the star - not the masala. We minimise the use of oil, salt and spices to let the vegetable shine through.
Each vegetable, by nature, has a different flavour, colour, texture and taste. This is retained by flash cooking. So each dish, by default, tastes different, even if the same masala is used !
In OPOS, we work with nature. She has already done most of our work for us.”

What did I cook all these days, you ask? Or rather what was I OPOSing? Or how was I opposing the traditional way of cooking?
I made a whole lot of recipes varying from sambar, vegetable curries, sweets like carrot halwa to staples like dehydrated dal, ginger garlic paste, tamarind paste, green chilly paste, caramelized onions and tomatoes, meat pickles.. the list goes on...

In the upcoming days, I will be posting recipes made the OPOS© way. I can tell you one thing though. OPOS© has made cooking way too easy all the while greatly enhancing the flavors. Kudos and heartfelt thanks to Mr.Rama Krishnan!

Sunday, November 26, 2017

OPOS© Methi Aloo Malai using OPOS© Ginger Garlic Paste

OPOS© Ginger Garlic Paste

I had no plans to cook today. But the Instant Pot Mini which I bought a few days back was calling my name. In the recent days, I have been making One Pot One Shot recipes which call for a 2 liter pressure cooker.

OPOS© calls for a few culinary staples to be made in advance like ginger garlic paste, tamarind paste and caramelized onions. I was substituting with store bought ginger garlic paste till now. With the new Mini on the kitchen counter, it was the most apt recipe to try. So, try I did!

Making OPOS ginger garlic was a breeze and the taste and aroma totally out of this world! I had to stop myself from wanting to lick the spoon. It was so fragrant!! It beat even fresh ginger garlic paste.

Here's how you make it:

OPOS© Ginger Garlic Paste in a stove top 2L pressure cooker or Instant Pot:
Peeled and chopped ginger- 125 gms
Chopped garlic - 125 gms
Water - 3 tsp
Oil - 6 tsp

In the 2L pressure cooker or Instant Pot, add the water followed by oil. Add ginger and garlic. In the IP, cook on high pressure for 12 mins and release pressure quickly. If using the stovetop pressure cooker, cook on high for 3 whistles and release pressure immediately. Blend and store in the refrigerator. It should keep for a few weeks if you use a clean, dry spoon every time.

Now that ginger garlic paste is ready, I should use it to make something yummy.

Methi Aloo Malai

A bunch of Methi (Fenugreek leaves) in the vegetable crisper had seen better days. But I was determined to salvage what little I can. It amounted to a cup. Enough to make a curry. I will use onions and peas to make Methi Mutter Malai. But alas, no onions could be found. Frozen peas had mysteriously vanished too. Only potatoes remained, sadly ignored all these days. I chopped a few, layered them with methi, added some OPOS ginger garlic paste (the star ingredient), some garam masala and turned on the IP. The curry was so good, we couldn't get enough of it! :)

Methi Aloo Malai:

Methi (Fenugreek leaves) - 1 cup, chopped
OPOS Ginger Garlic paste or store bought ginger garlic paste - 1/2 tbsp
Potatoes - 3, chopped to bite sized pieces
Garam Masala - 1 tsp
Green Chillies - 3, finely chopped
Heavy Cream - 2 to 3 tbsp 
Oil - 2 tsps
Water - 2 tbsp
Salt - Acc. to taste

In the IP pot, add oil, water followed by methi. Next layer the potatoes. Add green chillies, ginger garlic paste, garam masala and salt. Do not stir. Cook on high pressure for 11 mins and release pressure naturally. Finally, stir in the heavy cream.

Methi Aloo Malai is ready. One Pot One Shot style!

Enjoy with rice or rotis.

Friday, November 24, 2017

Instant Pot Masala Chai

Masala Chai

Thanksgiving... What are you thankful for? 
I give thanks for the sun.. for the moon.. for the stars.. for the air.. And as T says 'I am thankful for life.' Yes, I am thankful for life with all it's ups and downs and challenges. I am also thankful for gratification in small ways like a cup of sweet chai on a tiring day.

Growing up, I was never a fan of tea or coffee. Milk was my staple. Now and then, my sister would offer to make chai. That's pretty rare, because we never stepped into the kitchen until some culinary fantasy took over us. Thanks to our parents for keeping us out of household chores at that young age. 

Now, the chai which my sister made was light on milk, quite strong, fragrant with cardamom and sweet. Fast forward a decade or so, Mr.S (aka Hubs) stepped into our lives and introduced us to Hyderabad Chai. It had quite an amount of milk, aromatic with cardamom and ginger and delicious. Pretty soon, I was hooked on this chai and kind Mr.S took it upon himself to make it every weekend. While I tried my best to learn the recipe, I didn't quite get the hang of it till about a year or so. My chai would turn out either too strong or too light or too heavy on milk or not enough milk. It was annoying and frustrating. Because when Mr.S makes Chai, he just eyeballs everything. I need measurements. I don't believe in approximations. So I set about quantifying every ingredient. And now, I make Chai in my household. The sole tea master! Victory!! :) And I make it in the Instant Pot in PIP style. You can use the recipe on a stove top too. I prefer the convenience of not having to 'babysit' the tea when I use the Instant Pot. In the photo below, you can see the tea pot I use inside the IP. I don't need to even filter the tea. I just pour it out and enjoy!

Chai in Instant Pot

This is a 'dump all and make' kind of recipe.

Masala Chai:

Makes 1 cup of Chai


Milk (Whole milk/Skim/Low Fat) - 1/2 cup
Water - 1/2 cup
Granular Black Tea - 1/2 Tbsp (Three Roses or Taj Mahal or any brand you prefer)
Cardamom Powder - 1/2 tsp or 2 cardamom pods (Optional)
Grated Ginger (Without Skin) - 1 Tbsp (Optional)
Clove powder - 1/8 tsp or 2 cloves (Optional)
Black pepper - 1/8 tsp or 4 pepper corns (Optional)
Cinnamon powder - 1/8 tsp (Optional)
Sugar (Acc. to taste and Optional)

Add all the ingredients to a heat safe container. Place in the Instant Pot in PIP style for 11 minutes on Low Pressure, Natural Pressure Release. Filter and enjoy!

On the stovetop, add all the ingredients to a saucepan. Bring to a boil and let simmer for 3 to 5 mins. Filter and enjoy!

Sunday, November 19, 2017

Mushroom Masala - One Pot One Shot (OPOS) style

Mushroom Masala

Today was yet another hectic day. Hats off to all the parents who ferry their kids around to extra curricular classes every single school evening. T is currently enrolled in Taekwondo classes and getting her to the 5:30pm classes on time is a mammoth task! Apart from driving 45 mins from work to school, convincing a tired kid that Taekwondo will strengthen her immunity and make her strong seemed like a futile effort. Hubby offered to take T to the class which gave me an hour to myself. After 15 mins of lazing around, I wanted to make a quick curry for dinner. The mushrooms from Costco had to be used up before they start turning brown. I searched for recipes using mushroom on the OPOS Facebook group and decided on one.

OPOS (One Pot One Shot) is an efficient way of cooking which is all about layering your ingredients. While OPOS calls for a 2L stovetop pressure cooker, I made this recipe in an Instant Pot.

It took about 10 mins to clean and chop the mushrooms and marinate them in the paste specified in the recipe. Altogether it took 15 mins to prep and another 15 mins in the IP, not counting the time needed for natural pressure release.

The curry turned out scrumptious. I can't thank Mr.RK enough for introducing this concept of cooking and the time it saves. There is no need to sauté onions and tomatoes. I was skeptical if it will even work out, but it did. 

Onto the recipe now:

Mushroom Masala:

Mushrooms - 24 oz, chopped
1 big onion - chopped
Tomatoes - 2
Garam masala powder - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 2 tsps
Salt to taste
Almonds - 5
Cashews - 5
Frozen shredded coconut - 1/4 cup
Fennel seeds - 2 tsps
Ghee or butter - 2 tsps
Water - 2 tsps
Chopped Coriander - 1 tbsp (optional)

Blend tomatoes, fennel seeds, coconut, cashews and almonds to a smooth paste without any added water. Mix chopped mushrooms with salt, turmeric powder, chilli powder, garam masala powder and the tomato spice paste. Let rest for 10 mins.

The key to OPOS is layering. Start with the water followed by ghee/butter. Layer the chopped onions next. Spread the marinated mushrooms next. Cook on manual high pressure for 15 mins and natural pressure release.

Give it a stir and garnish with chopped coriander. Enjoy with rice, roti or naan.

Sunday, November 12, 2017

Rava Muffins

Rava Muffins

T is a picky eater. 
T is a picky and slow eater.
T is a picky and slow eater only when it comes to food she doesn't normally enjoy. That narrows it down to anything which is not chocolate and vanilla ice cream. Not once, I repeat, not once was there a need to remind her to finish her chocolate or vanilla ice cream. And not once did she finish her lunch or dinner without a million reminders!

Every morning, her lunch is crafted carefully with the hope her lunch box will come back empty. Nutella or cheese sandwiches cut into animal shapes using these molds. Cucumbers, carrots, olives, grapes or apples cut and filled into the recesses of the lunch box. And the ever familiar phrase which I mumble even in my sleep 'Finish your lunch, sweetie!'.

And every evening, there would be left overs dotted with reasons 'Mommy, I didn't have time.', 'Mommy, there was too much food. I have a small tummy.' 

Now you get the idea. I am always on the hunt for recipes which would entice her into eating every single morsel. I can't blame her, because I was a picky eater when I was a kid. I have grown out of it which gives hope that T would get better too.

Rava, also Suji, an Indian term for semolina is extensively used in my kitchen. From the humble upma to the delicious kesari, rava is used in a wide variety of recipes. My go to recipe on week nights and weekend brunches is rava idly. It's very easy to make and paired with a chutney, makes a satisfying meal. 

Today, instead of steaming the batter in idly molds, I decided to bake in muffin molds. The result was scrumptious. The muffins held their shape and were still soft enough. They can absolutely go into a lunch box either for office or school. Easy to handle and easy to dunk into a chutney or sambar, these rava muffins were a winner. 

Rava Muffin Recipe:

Rava/Suji - 1 cup
Plain Yogurt - 2 cups
Baking Soda - 1/4 tsp
Salt - As per taste
Onion - 1 medium (finely chopped)
Carrots - 2 (peeled and grated)
Minced Ginger - 1 tsp (optional)
Minted Coriander - 1tbsp (optional)

Roast rava till it turns light brown. Add yogurt, baking soda and salt and stir till the ingredients are blended without any lumps. Keep it aside for 5 mins. Then stir in the onion, carrot, ginger and coriander. 

You can pour this batter into a greased baking pan or muffin tray and bake at 360F for 20 mins. I poured the batter into muffin molds and air fried it at 360F for 15 mins. I use my air fryer for baking too. I find it convenient than having to fire up a big oven.

The muffins are done when a knife or toothpick inserted in the middle comes out clean. Let rest for 10 mins and enjoy with peanut or coconut chutney or a little sugar. 

As to whether T gobbled this up without a fuss is a story for another day!

Friday, November 10, 2017

Airfried Tindora

AirFried Tindora

It's such a cold day today. Being sick with cough and cold doesn't help at all. But just the thought it's a Friday cheers me up. No homework. No need to rush to get to bed on time. No need to wake up early tomorrow. What more can I ask for?  By the time I completed my work today, it was almost 6 pm. There were no leftovers in the fridge. Time to get cooking.. Or can we order take-out? Sure, take out was an option. But the vegetables languishing in the fridge stirred up an enormous amount of guilt. So I put aside my sniffles and set to work. A few beans, lentils, tomatoes and condiments went into the Instant Pot for T's dinner. Next rummaging through the vegetable compartment, I found a bag of tindoras, sadly forgotten. 

Tindora called Ivy Gourd in English, Dhondakaya in Telugu and Kovaikkai in Tamil, is one of my favorite vegetables. Nutrition wise, it is rich in beta-carotene, helps regulate blood sugar levels and it tastes delicious. My mom slices it into thin rounds and sautés them patiently on the stove top till they crisp up. But I best love this vegetable in sambar. After soaking up the flavors in the sambar, it tastes simply divine. I will post that recipe one of these days. You can munch on raw green or ripe red tindoras. The ripe ones are sweet. Back home, the red ones were compared to the red beaks of parrots. 

So, how did I prepare Tindora today? 

I just trimmed the ends and chopped each into two. Mixed it with spices and salt and air fried it for about 20 mins. (The duration depends on the quantity of  the vegetable and the capacity of your air fryer. I use Philips XL AirFryer and quantity was more than two pounds. You can make this on the stove top or in the oven too.

Air Fryer Fried Tindora:

Tindora - 2 lbs
Chilli Powder - 1 tbsp (Adjust acc. to taste)
Turmeric - 1/2 
Salt - Acc. to taste
Jeera Powder - 1 tbsp 
Oil - 1 tbsp

Mix everything. Add it to the air fryer basket. Air fry at 360F for 20 mins, shaking in between. 

That's it. Tindora is ready. It took me 10 mins to clean, chop and prep. And the rest of the cooking time was spent relaxing on the couch. 

Sunday, November 05, 2017

Breakfast Smoothie

Breakfast Smoothie
Breakfast Smoothie

Winter is fast approaching.. the days are colder and nights even more.. Summer clothes have been packed away.. Plants are wilting.. The few which need to be saved like my beloved banana plant and my curry leaf plant have been brought indoors...The last few weeks were riddled with episodes of cough, cold and sore throats. Hubby was down with a bad respiratory infection for three weeks and is slowly getting back to normalcy. T is ok. I caught a sore throat which is steadily becoming a cough. Inspite of these minor inconveniences which cold weather brings, I simply love winter. I eagerly look forward to the first snow every year. My family usually finds me standing by the window transfixed watching the delicate snowflakes fall to the ground. Oh, it's a magical sight! I never cease to wonder at this marvel of nature. As if shaking me out of my reverie, a cough or a sniffle would echo through the room, bringing me back to reality.

When T was little, she was a picky eater and had frequent episodes of cold and cough. One particular year was very hard with multiple visits to the ER. In her case, a cold turns into a cough and a cold cannot be avoided in daycare. The only logical way was to strengthen her immune system. I started looking for an immunity booster and found Amazing Grass. I had used it before and it helped stopped my allergies within a week. There was no harm in giving it a try. If T benefits from it, what more could I ask for?

But how do I make her take it? I usually have a scoop mixed into juice or water and gulp it down. T drinking it that way is not going to happen even in the wildest of my dreams. That's when this smoothie came to the rescue. Did I tell you that T was a picky eater? I started her on this smoothie when she was 2 years old. It packed a good amount of calories, enough to kick start the day. And even if she didn't eat much the rest of the day, the calorie count tallied because of the smoothie.

So, to this miraculous smoothie I added a scoop of Amazing Grass and T drank it upwithout a fuss. Her health did improve and to this day, I trust this smoothie and the green powder.

Let's take a look at the recipe:

Breakfast Smoothie Recipe:

Banana - 1
Raw almonds - 5
Pitted/Seedless Dates - 3
Milk - 1/2 Cup
Plain Yogurt - 1/3 cup
Amazing Grass for Kids - 1 scoop (Optional)

Blend till smooth. I use a Vitamix. In case your blender doesn't ground almonds finely, use almond flour. Banana adds a definite smoothness to the drink. You can add berries or other fruits to the mix as well.

Sunday, October 29, 2017

Onion Spinach Frittata and Pina Colada Smoothie

Onion Spinach Frittata
Today was yet another Sunday where thoughts of reviving this blog were playing peek-a-boo as usual. Of late, family and friends were enquiring when they would see a post. Sure, that was encouraging but of the umpteen things which occupied the week ranging from work, home and school activities, blogging always took a backseat. Did I mention that my toddler is now a second grader??

I was planning on a post for almost 5 years and even though I had made many recipes worthy of a blog post, my past experience with plagiarism and the fact that the pages of many of my fellow bloggers like Indira and Saffron Hut were dormant didn't do much to stir me from my stupor. 

It was raining and I had just settled down with a cup of espresso. T was playing a game on her iPad and asked me how watermelon jam would taste. I promptly and proudly showed her a picture of it on this space. What followed were questions arising out of awe and curiosity as is expected from a 7 year old, "Did you make that?" "Who took a photo of that?" "What is a blog?' and finally "Can we post something?".

Her choice for lunch and the post was an omelette. When I told her we need to make it special with vegetables, she sighed and said 'Ok, I will eat all the vegetables you add to it." 

That, my friends was my inspiration! :)

Over the years, I have added a few appliances to my kitchen counter. Notably, the Philips Air Fryer and the Instant Pot stand out for their convenience.   

With the advent of the Instant Pot in my kitchen over the past few months, life has become a little easier. Though Indians are no stranger to stove top pressure cookers, Instant Pot has revolutionized that space with it's 'No Supervision Needed' model. The Air Fryer helps by making delectables with less oil. Another use of the Air Fryer is to use it in the place of an oven.

For today's veggie omelette or frittata, I used the Air Fryer instead of firing up the oven. Along with the frittata, I made a Pina Colada smoothie. I simply love the combination of pineapple, banana and coconut.

Onion Spinach Frittata Recipe:

3 eggs
2 tablespoons heavy cream/milk/half and half
1/2 of a small onion, minced
Handful of fresh spinach or frozen chopped spinach 
Salt and pepper to taste
Cheese as per taste ( I used mozzarella and quite a lot as you can see from the picture!)

Beat the eggs with the heavy cream/milk/half and half. Add salt and black pepper. Stir in the onion and spinach.

Pour the egg mixture into a greased baking dish. Bake in the air fryer at 360F for 8 mins. Sprinkle cheese on top and let it brown for another 2 or 3 mins.

In case you are using the oven, bake it at 400F for 8 to 10 mins.

You can add whatever you fancy to the frittata. Vegetables like mushrooms, bell peppers, potato, broccoli and cauliflower, meat like chicken, ham, sausage and non-meat options like tofu and soya chunks are all welcome. 

Pina Colada Smoothie:

Pina Colada Smoothie

Pina Colada Smoothie Recipe:

1 cup frozen pineapple chunks
1 banana
1/4 cup unsweetened shredded coconut
3/4 cup water

Add everything listed to the blender and blend till smooth. Add honey if needed. Enjoy!

Overall, I feel very good that I checked off one item from my procrastination list, thanks to T! And the lunch was yummy too.. Give it a try! 

Friday, June 01, 2012

I am back!

Its been three long years since i wrote on this page of mine. I was busy battling a few travails that life sent my way. But in the end i have emerged victorious. Thank you God! 

I am now a mother to a 2 yr old and needless to say she keeps me busy. So time in the kitchen means cooking the barest minimum required to satiate both hunger and the palate. 

Nevertheless I want to continue with this blog, so stay tuned for some yummy recipes, good photographs and of course meaningful stories.