Mint Lime Cooler | Pudina Lime Juice

The evening just became PERFECT. I'm sitting in my balcony and gazing at the stars. The moon is peeking from behind the clouds. There is that din of daily traffic that comforts me that I'm not alone. The radio is playing those melodious songs from old black and white movies. AND. I am sipping on my new summer drink - Mint Lime Cooler as I much on some spicy roasted nuts.

This first paragraph on twinkling stars, I wrote yesterday, but then it was late and all I wanted to do was crash into the bed and go to sleep. And something happened overnight. The weather changed. I mean it is weather and it is supposed to change. But I have rarely seen such a drastic change. It was summer yesterday, perfect for my Mint Lime Cooler and today, I'm sitting in the exact same place, but Brrrr...., I'd rather have a cup of steaming hot ginger tea than anything that is "COOL".

It rained in the evening and how the mercury dropped!!! My stars, have hidden behind those orange clouds that are lighting up the sky and the Moon, I'm not even sure if it has risen today.

I know that this cool weather may not last long. For all I know, it's gonna be bright and sunny and hot tomorrow and I'm gonna want to reach out to my Mint Lime Cooler.

For all of you not as fortunate to have a cool weather wave going on, let me list down why this is the best and most economical drink to lift up your hot summer days:

Mint - It is a natural stimulant. Mint charges your batteries and gets your brain functioning. It helps lift your spirits when you are sluggish or anxious or depressed. And guess what? Mint also helps you lose fat.

Lemon - I'm not sure this blog post is enough to list down all the good things about the Lemon. It is rich in Vitamin C and sooo many other nutrients. It apparently helps prevent digestive ailments, diabetes and what not. In short, it is a wonder fruit.

Basil Seeds / Sabza - These seeds are very similar to chia seeds. They fluff up when soaked in any liquid. They form a major part of Falooda - another summer drink. They are known to reduce cholesterol and I've heard they help cool down the body.

Mint Lime Cooler | Pudina Lime Juice

Mint Lime Cooler is a chilled beverage made by blending lime juice and mint together.

Recipe Type:  Beverage / Drink
Cuisine:         International
Yield:             2 tall glasses

Ingredients:

1 cup loosely packed fresh Mint leaves
2 Lemons
5-6 tsp Jaggery powder or Sugar
1/2 tsp of Black Salt
2 tsp of Chia or Basil seeds (sabza)
3 cups of Water

Method:

Blend together everything except the Chia or Basil seeds until the mint is combined well.
Add the chia or basil seeds and refrigerate for a few hours.
This allows the basil seeds to fluff up.
Serve chilled.

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Beetroot and Cauliflower Burgers with Eggless Mayo

BURGER or PIZZA? Definitely, burgers for me. When I've had a hard day and my stomach craves some comforting fast food, it is always the burger I turn to. Every single time (I've had hundreds), I decide to go on a diet, I always grab that one last burger. I always assume it's my last for a loonnng time. You can't punish a  girl for being positive. But my weakness for food usually overtakes my willpower to lose weight and I'm quicker at a burger joint than I'd prefer to be.

This time tough, I'm not on a diet and neither at a burger joint. I'm in my house, standing in my kitchen, making my own HEALTHY burger. Usually, a veggie burger has to have Potato, correct? WRONG!!! Not this one. This is 100% potato free. It is full of beets, cauliflower and beans. It's a nice way to trick someone into having their veggie fix for the day. 

I've always loved beets. As a kid I was obsessed with the color Pink. I had to have that pink dress, that pink ribbon, that pink compass box, that pink pencil. Show me something in pink and orange, and I would always pick the pink one. May be it was my obsession with the color pink that made me love beets or may be it was the sweetness of the beets. I've always had a massive sweet tooth. But beets remained my friend for life. Look how pretty pink these burgers look....

I added the cauliflower, just to add some bite to the burgers. The beans are a must though. You can replace the kidney beans with chickpeas, black eyed peas or any beans capable of becoming mushy. The beans act as a binding agent in the burger in the absence of potato or eggs. 

Most of the beet burger recipes I've browsed in the past, ask for roasted beets and that is a lot of effort. So I made the LAZY version of the beet burger. Just some grated beets, grated cauliflower, some cooked beans - mash mash mash. Add spices. Mix mix mix. Then shape and fry in a pan. EASY, right? It definitely is!! To get firm burgers, us

I paired the burgers with homemade eggless Mayo. Very simple to make and tastes just like the store bought one. Some tips for the Eggless Mayo:

• The mustard makes all the difference. If you don't have mustard powder, just crush a few mustard seeds and add that.
• If the Mayo ends up having lumps, do not worry, just strain it using a strainer once it cools to remove the lumps.
• If the Mayo ends up becoming one hard lump, blend it in the mixer or blender with a little milk to loosen it up.
• Allow the Mayo to cook, before adding the vinegar to prevent the milk in it from curdling.
• To make it Vegan, use any vegan milk like soy or almond.

Beetroot and Cauliflower Burgers with Eggless Mayo

Spiced beetroot, cauliflower and beans patty combined with some eggless mayo to make a Veggie Burger

Recipe Type:  Snacks
Cuisine:          International
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              4

Ingredients:

Beetroot and Cauliflower Patties:

1 cup Red Kidney Beans (cooked)
1 cup grated Cauliflower
2 cups grated Beetroot
2 Tbsp finely chopped Coriander leaves
1 tsp of Garlic Powder
1 tsp of Garam Masala
1 tsp of Red Chilli Powder
1/2 sp of Turmeric Powder
Salt to taste
3-4 Tbsp Oil to fry

Eggless Mayo:

1 cup Milk
2 Tbsp Plain flour or Maida
1 tsp white Vinegar
1/2 tsp Mustard Powder or Mustard Seeds
1/4 tsp of powdered Sugar
Salt to taste

To assemble:

4 burger buns
Beetroot and Cauliflower Patties
Eggless Mayo

Method:

Beetroot and Cauliflower Patties:

Mash the beans well.
Add all the other ingredients to it except the oil and mix well.
Shape into patties.
Heat oil in a pan and place the patties.
Cook the first side on medium flame for 3-4 minutes. Flip and cook for another 5-6 minutes.

Eggless Mayo:

Mix the flour in 1/2 cup of milk.
Heat the remaining milk in a pan and when it starts to boil, add the milk and flour mixture and whisk well so that there are no lumps.
Keep stirring or whisking until the mayo thickens and reaches the consistency you want.
Remove from heat and allow to cool.
Add the remaining ingredients and mix well.

To assemble:

Toast the burger buns,
Spread the mayo on the buns.
Place the hot patties and serve.

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Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

These Honey Sesame Baked Tofu Tacos are set to BRIGHTEN up your Weeknights. Crispy sweet salty baked Tofu... Salsa made with sweet juicy corn and tart raw mango and a cooling mint, coriander and yogurt sauce...

I remember a time when I absolutely hated Tofu. I wondered how anyone loved it. And then I discovered deep fried Tofu and I was converted. Can you imagine that sinfully CRISPY Tofu? Crisp on the outside, soft on the inside. And I just melted away with a bite of that Tofu.

And then I found BAKED Tofu. It is just as tasty, but it is BAKED... So much taste for so less oil.

Is it true that eating colorful food makes you all cheerful? These colorful tacos did that to me. The honey-soy marinade gives the otherwise pale Tofu this interesting DARK look. The corn salsa is the real color overload here - yellow, read, pink, green... it is like a rainbow. May be I should call it a rainbow salsa. 

The mint-coriander-yogurt sauce was my replacement for a regular guacamole. It is just a seasonal issue. Summer, you see, apparently, isn't the best time for the Avocado and they are all out of the market. I did manage to get a couple of good looking ones, but then, looks aren't everything. They just didn't taste as good. So I decided to skip the old Guac and add my own Minty sauce.

This is the biggest advantage of growing your own food. One fine day I took a sprig of mint and simple stuffed it in a pot in my balcony. That little act is totally paying off!!! Now I have not one, but THREE pots bursting with fresh mint. I love that fragrance of fresh mint. Every time I touch those mint plants, my hand smells like mint. Absolutely love it!!! So every time I'm undecided on what sauce to make or what chutney to make, I always turn to Mint. This mint, coriander and yogurt sauce is a cooling addition to the taco. You can totally replace this sauce with any sauce or dip you love - Guacamole, Sour cream, Mayo - whatever pleases you and fits in with your diet choices.

Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

Honey and soy marinated tofu, baked crisp and garnished with toasted sesame seeds. Topped with a corn and raw mango salsa and a mint yogurt sauce to make a colorful weeknight Taco dinner.

Recipe Type:  Snacks
Cuisine:         International Fusion
Prep Time:    40 minutes
Cook time:     30 minutes
Yield:             4 servings

Ingredients:

Honey Sesame Baked Tofu Tacos

100 gms Firm Tofu
2 Tbsp Soy Sauce
2 Tbsp Organic Honey
1 tsp Sesame seeds
1 tsp Chilli sauce
1/2 tsp Cumin powder
1/2 tsp Garlic Powder
2 tsp Sesame Oil
4 Tortillas

Corn and Raw Mango Salsa

1 cup boiled Corn
2 Tbsp finely chopped Onion
2 Tbsp finely chopped Tomato
2 Tbsp finely chopped Raw Mango
1 Tbsp finely chopped Coriander Leaves
Salt to taste

Mint Coriander Yogurt Sauce

1/2 cup Mint leaves
1/4 cup Coriander leaves
2 Tbsp Thick Yogurt
1 Green Chilli
Salt to taste

Method:

To make the Honey Sesame Baked Tofu:

Take some kitchen towels and pat the tofu to remove any excess water. We want firm and dry tofu.
Cut the tofu into bite sized pieces.
Mix the soy sauce, honey, garlic powder, cumin powder and chilli sauce to make the marinade.
Pour the marinade over the tofu and allow it to rest for 30 mins.
Preheat the oven to 180 degree Celsius.
Grease the baking sheet with the sesame oil and place the tofu on the sheet. Do not crowd the tofu.
Drizzle some sesame oil on top of the tofu too.
Bake the tofu for 20 mins, turning the tofu every 5 mins to get an even crispy outer crust on it.
Sprinkle toasted sesame seeds on it.

To make the Corn and Raw Mango Salsa:

Mix all the ingredients well in a bowl and keep aside.

Mint Coriander Yogurt Sauce:

Blend all the ingredients in a blender and until blended finely.

To make the Tacos:

Grill the tortillas.
Now place the tofu on the tortillas
Top it up with the salsa and the sauce.

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Chilli Basil Potato

CHILLI. BASIL. POTATO. Winning combo!!!

There is something about that aroma of Basil that awakens. It's so FRESH and EARTHY. It somehow reminds me of the fragrance of first rain. RAIN - I'm dying for some rains to bring down the heat. And all my thoughts are invariably leading to monsoons. Until, then I'm left with just sniffing away on some fresh Basil.

This Chilli Basil Potato is my FAVORITE Potato appetizer. We always order it at our local Thai restaurant. We tried other appetizers - Sesame Potato, Cauliflower Pepper Salt etc etc. But we always come back to these Chilli Basil Potatoes.

I wanted to make something really really healthy this weekend. Really!!! But those potatoes were really just staring me in the face from their basket. I thought they said PICK ME too... or may be that was just a voice in my head. Eh, who cares? These Chilli Basil Potato were totally worth the Potato indulgence. I stir fried them instead of deep frying, so I kept some end of my healthy eating bargain.

You know the other advantage of these Chilli Basil Potatoes? Your kitchen smells AMAZING. That's right! That wafting aroma actually got the I-am-addicted-to-my-phone hubby dearest Raj into the kitchen to check out what was cooking. 

Don't you simply hate how these men are always on... actually almost into their laptop / phone/ tablet ? I wish we were in simpler times, when a phone meant a box in the corner of the room with a cord hanging off it. Leave me a comment if you have succeeded in getting your man off his gadget.

And you know what? Back in those days, no food was bad food. There was no good fat, no bad fat. No high sugar, low sugar. No "let's-hate-the-potato" club. 

Anyway, back to the Chilli Basil Potatoes, I marinated them in some lemon juice and salt for around 10 minutes. And then stir fried them in sesame oil along with chilli flakes and fresh basil. They made a beautiful side for my homemade burgers.

Chilli Basil Potato

Potato stir fried with chilli flakes and fresh basil to make a delicious appetizer or snack.

Recipe Type:  Snacks / Appetizer
Cuisine:         Thai
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:             Serves 2

Ingredients:

1 large Potato
3-4 tsp of Sesame Oil or Vegetable Oil
1/2 tsp Turmeric Powder
1 tsp of Chilli flakes
1 tsp of Lemon juice
A handful of fresh Basil leaves
Salt to taste

Method:

Cut the Potato into long thick strips like french fries.
Mix them with salt and lemon juice and keep aside for 10 minutes.
Drain the potatoes and keep aside.
Heat oil in a pan and drop the potato in it.
Stir the potatoes well so that they are all coated by the oil.
Now cook on low heat until the potatoes are done.
Add the turmeric powder, chilli flakes and the basil leaves and stir fry for 2-3 minutes until the basil leaves wilt.
Add more salt if required.
Serve hot.

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Churmuri Soosla | Puffed Rice Breakfast

I LOVE ___ This is usually how I start my posts. You must think I love practically everything that I can eat (i.e. Vegetarian). I do hate some food. Well, hate may be a strong word. More like dislike. And I dislike something that more than half the world loves - Breakfast Cereals.

I'll replay a usual breakfast discussion between me and my hubby dearest Raj.

Me (crestfallen, yet optimistically looking for answers) - "I don't know what to make for breakfast"

Raj - "Don't worry, lets eat cornflakes"

Me - "Nooooo... I'll make something, give me 10 minutes"

He loves it, I dislike it (at least the ones currently in the market). All those cereal lovers out there, please FORGIVE me for my next statement. I somehow feel Cereals are just loaded with sugar and offer nothing health wise. And I'm somehow not a big fan of sweet breakfast.

So this promise of 10 minutes isn't always upheld, but then, he's out there with the Newspaper and doesn't really keep track of time.

Isn't a girl allowed plus or minus 10 minutes? I'm sure she is. This wonderfully light breakfast of puffed rice (Churmuri or murmura or mandakki or kadle puri. Whew! that's a lot of "or"s) is done and on your plate in less than 20 minutes. And no - I'm not exaggerating at all.

Puffed rice is exactly what the name says - it is puffed up rice. It is basically Rice Popcorn (more like popRICE). There are varieties in it - salted and unsalted. They both differ slightly texture wise. I've always used the salted variety.

This Churmuri Soosla as I call it, it my goto breakfast when I'm short of time. It's light, quick and it has the sweetness from the onions, tartness from the tomatoes and the lime, the heat from the green chillies and freshness from the coriander leaves. Basic spices like cumin seeds (jeera) and turmeric (haldi) just make it all the more delicious. You can skip the roasted gram, but I highly recommend it. If you cannot find it, I'd say try replacing it with powdered roasted peanuts and that should do.

Churmuri Soosla | Puffed Rice Breakfast

A light South Indian breakfast made with puffed rice.

Recipe Type:  Breakfast
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:              Serves 2-3

Ingredients:

150 gms of Puffed Rice / Churmuri
1 small Onion
1 medium sized Tomato
1-2 Green Chillies
1/2 tsp Turmeric Powder
1/2 Lemon / Lime
1/3 cup of Roasted Gram / Puthani
3 tsp of Oil
1 tsp of Cumin seeds
6-8 Curry leaves
1 Tbsp of finely chopped Coriander leaves
Salt to taste

Method:

Heat oil in a pan or kadhai.
Add the cumin seeds and allow them to brown slightly.
Add finely chopped onions, curry leaves and slit green chillies. Cook until the onions turn translucent.
Add chopped tomatoes and fry them for around 2 minutes until the tomatoes are soft.
Add the turmeric powder and mix well.
Wash the puffed rice and squeeze out the water.
Add to the pan and mix well.
Now add salt and lemon juice.
Grind the roasted gram into a fine powder and add to the pan. Mix well.
Garnish with coriander leaves and serve.

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Curried Brown Rice and Zucchini Fritters

Game Day? Movie Day? These Curried Brown Rice and Zucchini Fritters is are perfect for every occasion that DEMANDS you to to be glued to 2 things - your Sofa and your TV.

Called your friend over for Tea or Drinks? Curried Brown Rice and Zucchini Fritters - Perfect snack again.

I can keep going and listing down all the occasions when you can make it. But frankly speaking, you don't need any occasion to enjoy good finger food. We just had this as an appetizer during dinner - no guests over or anything, just us two enjoying a quiet dinner.

It is also a great way to use up leftover rice if you have any.

Brown rice is healthy, even, fashionable these days. Not as fashionable as Quinoa, but fashionable enough. These fritters are loaded with the goodness of brown rice and zucchini - they are almost HEALTH FOOD! Almost!  Tasty health food - oxymoron isn't is?

I've seasoned these fritters with Italian seasonings like oregano, basil etc, in the past, but I'm a CURRY GIRL at heart. I love my spices and my curry. The Garam Masala - the quintessential Indian blend of spices adds a wonderful Zing to the fritters. 

These Curried Brown Rice and Zucchini Fritters taste great when served piping hot with some good old ketchup.

Step by Step Instructions:

1) Cook the rice as per instructions.
2) Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
3) Grate the zucchini and add to the mashed rice.
4) Add all the ingredients except the oil and mix well.

5) Shape the mixture into small patties and place in the hot pan and cook on medium heat.
6) Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
7) Serve hot with ketchup.

Curried Brown Rice and Zucchini Fritters

Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried. 

Recipe Type:  Snacks / Appetizer
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              15 fritters

Ingredients:

1/2 cup Brown Rice
1 Zucchini
2 Tbsp finely chopped Coriander leaves
1 tsp Garlic Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2-3 Tbsp Corn Flour
3-4 Tbsp Oil to fry
Salt to taste

Method:

Cook the rice as per instructions. I pressure cooked it in 1.25 cups of water for about 10 minutes or 3-4 whistles. The rice should be soft and well done.
Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
Grate the zucchini and add to the mashed rice.
Add all the ingredients except the oil and mix well.
The corn flour is added as the mixture begins to leave water after the addition of salt. If your mixture becomes too wet, add more corn flour. Heat oil in a shallow pan.
Shape the mixture into small patties and place in the hot pan and cook on medium heat.
Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
Serve hot with ketchup.

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Rose Lassi

Rose are red... Violets are blue... and then something something something...

Well, all I care about right now are roses. Hubby dearest got me a couple of long stemmed dark pink Roses yesterday. Ain't I the lucky one?

Whoever discovered that Roses were edible contributed a lot to this recipe of mine. I love roses. Especially in food. I love Rose biscuits. I'm always ready to share a plate of butter Gulkand with fruits and ice cream. I am a die hard fan of Falooda. Cold rose milk with fluffed up basil seeds and a big scoop of Vanilla ice-cream - PERFECT! Well, that's a recipe for another day. Watch out, it may be coming soon, this summer.

But today is not that day. Today is the day to celebrate the Rose Lassi.

Many many years ago, when I was in college, my Mom and I spent a summer just having home made Lassi. We always had yogurt (curd) at home being South Indians. At 7 pm, after a hard days work, while my mom rested, I'd bring out the blender - chuck in some yogurt, sugar and ice and make us glasses of Lassi. We'd enjoy sipping it slowly while relaxing on cane chair in the sultry summer of coastal Goa. I remembered her fondly when I made this Rose Lassi.

Lassi is awesome on it own, without any fruit or flavouring. But the rose syrup takes the humble Lassi to a fantastically new level. And it is just as easy to make as the original Lassi.

To make Rose Lassi, all you need are 4 ingredients - Yogurt, Rose Syrup, Sugar and Water or Ice cubes. If you like it really thick like the Punjabis, skip the water. It is creamy, it is Rose-y, it is definitely a WINNER.  

Rose Lassi

Rose Lassi is a rose flavoured yogurt based summer drink popular in North India.

Recipe Type:  Drink
Cuisine:          North Indian
Prep Time:     0 minutes
Cook time:     10 minutes
Yield:              3-4 Glasses

Ingredients:

2.5 cups thick Yogurt (Curd or Dahi)
4 Tbsp Rose Syrup
4-5 tsp of Sugar
1 cup Water
Ice cubes
Finely chopped Pistachios or Almonds for garnish (Optional)

Method:

Blend together yogurt, rose syrup, sugar and ice cubes. I started with 2 Tbsp of rose syrup and 3 tsp of sugar. I increased it later according to my liking. I suggest starting with less and then increasing according to how sweet you want it to be. Don't forget the rose syrup is sweet too.
Add water if it feels too thick.
Garnish with finely chopped dry fruits.

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10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa

Crisp on the outside, soft on the inside. Coated with fine semolina and coloured yellow by Turmeric. A dash of heat and seasoning. Sounds fancy doesn't it? 

I'm only describing these awesomely EASY to make 10 minute quick Plantain Chips. Yup! that's all it takes to make them. 10 minutes. And did I mention, they are pan fried? YES! They are NOT deep fried. That just made them healthy, did it not? Healthy chips - that's the way we roll....

And the ingredients are even lesser in number than the time- Just 6. And that includes salt and oil. Now isn't that economical.

This recipe comes from Goa - the tiny state on the west coast of India is extremely popular for its heavenly beaches and with the beach, comes the amazing seafood (or so I've heard). I'm a vegetarian, so I haven't sampled any of this amazing seafood, but I believe my friends when they say it. On certain days, even the most hard core non vegetarian craves Vegetarian food. On those days, comes out the fish fry substitute - Plantain chips. Sometimes it is made with Potato or Brinjals too. For us vegetarians, this is just daily food.

These chips are a very common side dish / accompaniment to a rice and dal meal. It goes amazingly well with the starchy soft white rice and the mild yellow dal. These chips just add a bit of texture to the meal. They are crisp, they are soft, they are yellow and they are just slightly hot.

Some days I don't even make the rice and dal, I just have them as a snack in the evenings. 

I ate it differently this time. I had my last week's Olive Hummus in the fridge and I baked a few whole wheat pita breads, and instead of stuffing my Pita Pockets with falafels, I stuffed it with my Plantain chips. Soooo QUICK  to make. Did I mention they hardly take 10 minutes? So what are you waiting for? Get set go...

10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa

Quick and easy pan fried semolina coated plantain chips. A famous accompaniment to rice and dal in Goa

Recipe Type:  Snacks
Cuisine:          Indian / Goan
Prep Time:     10 minutes
Cook time:     10 minutes
Yield:              20-25

Ingredients:

1 Raw Banana / Plantains
1 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 cup of fine Semolina / Chiroti Rava
Oil to fry
Salt to taste

Method:

Peel the raw banana and slice into discs. I usually keep them at least 3-4mm in thickness.
Toss the slices with turmeric powder, red chilli powder and salt.
Heat up a griddle or a flat bottomed frying pan.
Dip the slices one by one in the fine semolina and place on the hot griddle.
Spoon over oil so that each one is coated in oil.
Once the first side browns a little, flip them and cook until done.
Insert a knife to check if done, if the knife goes in smoothly and there is no resistance, the chips are done.
Serve hot.

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Olive Hummus without Tahini

I LOVE.... HUMMUS!! I really really do. Luckily for me, so does my family.

Creamy hummus and some fresh and warm pita bread... yummmm... makes my mouth water.

I can eat hummus with anything - Bread, Roti, Naan etc. Sometimes, I cheat on the pita bread with Crackers. I spread the hummus on crackers and savor them at tea time.

Until recently, hummus was something you could only have in middle eastern restaurants. And even they were so few. But these days you can buy hummus from your super market. May not be at the really local grocery chain but you can definitely get them at the gourmet grocery chains.

And you get them in so many flavours these days - roasted pepper, sun dried tomatoes, peri peri, rosemary etc. I'm still a fan of the original Hummus. Recently, however, I picked up one with tiny bits of Olives in it and I simply loved it.

This Olive Hummus has a predominant taste of olives , however, it does not overpower the original hummus. The hummus turns out smoother and creamier if you peel the chickpeas before blending it. But if you are a Lazy bug like me, skip it and blend.

Usually Hummus is made with a creamy sesame butter called Tahini. Tahini has a low shelf life and is not available very easily. Don't worry! It can be easily replaced with toasted sesame seed powder. That's what I have done. It adds a nice nuttiness to the Hummus.

This time I made my own whole wheat pita bread to enjoy the hummus if. If you thought it is difficult to make, you are totally mistaken. Check out how to make pita bread here. I replaced the all purpose flour with whole wheat flour and it tasted equally amazing.

DO NOT throw out the water you cooked the chickpeas in, store it in the fridge and wait for my next post, I'll show you how you can make a simple garlicky broth with it that we call "Kattina Saaru". It is a famous accompaniment to rice across Karnataka.

Olive Hummus without Tahini

Hummus made with chickpeas and olives and no Tahini

Recipe Type:  Dip
Cuisine:         Mediterranean
Prep Time:    8 hours (Includes soaking time)
Cook time:     5 minutes
Yield:             2 cups

Ingredients:

1 cup dried Chickpeas or 2 cups cooked Chickpeas
3 Tbsp Sesame seeds
1/4 cup Extra Virgin Olive Oil
1-3 pods of Garlic
1-2 Tbsp Lime juice
5-6 Olives
Upto 1/2 cup water
Salt

Method:

Soak the dried chickpeas overnight or for 8 hours in 2 cups of water.
Cook them with salt until they are well done. I pressure cook them, it takes around 10 minutes. Don't worry if you overcook them, that's what we need.
Drain them and allow them to cool. Keep the water aside.
Peel the chickpeas by gently squeezing them for a smoother hummus.
Lightly warm the Sesame seeds in a pan and grind them into a powder.
Blend together the chickpeas, sesame powder, garlic,salt,1 Tbsp of lime juice,2 Tbsp of olive oil and around 2 Tbsp of water.
Blend well until the hummus is smooth. If the mixture is too sticky for your blender, continue to add 1 Tbsp of water at a time to loosen the mixture.
Add the remaining lime juice and Olive oil as per your taste and mix well.
Finely chop the olives and add it to the hummus and mix well.

Notes:

I love garlic. The quantity I added makes it really garlicky. Adjust the garlic according to your love for garlic. The garlic pods in India are really very small, so you may want to start off with 1/2 a pod and then continue to add more. Or you can add garlic powder or paste. Start with 1/2 tsp and increase as per your taste.

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Cold Coffee | Iced Coffee

In the winters, we sat on our bean bags in the balcony, all covered up with blankets and sipped on hot tea while watching the clear skies and the twinkling stars.

Finally, it's time to welcome SUMMER!!

Now, days are getting hotter and so are the evenings... The kind of hot that brings out all the sleeveless tops and the shorts. The kind of hot that makes one wince at the thought of going out in the Sun. The kind of hot that demands you relax at home under the cool breeze blown by the fan and just keep drinking COLD DRINKS all the time. Iced water is good, Iced Coffee or Cold Coffee is even better.

Cold Coffee - A chilled caffeine shot is what I call it. All the energy of coffee with all the coolness of ice.

And when it gets so hot that you cannot be bothered to go down to the Coffee Shop to buy a cold coffee, turn to this Cold Coffee Recipe. All you need is right there in your house. Just 5 ingredients - Milk, Coffee, Sugar, Water and Ice. No ICE CREAM in my recipe. Probably less than half the calories of your Coffee Shop Cold Coffee but just as delicious and a lot cheaper on your pocket. What's even better is you can flavor it just as you like it. Cinnamon, may be? Or do you fancy chocolate? Or is Cardamom your vice? It's all up to YOU!!!

I made it plain and absolutely LOVED it... 

I've used instant coffee, so it is absolutely INSTANT Cold Coffee. 

Cold Coffee | Iced Coffee

Cool beverage made of milk, coffee, sugar, water and ice.

Recipe Type:  Beverage
Cuisine:         Indian
Cook time:    10 minutes
Yield:            4 Tall Glasses

Ingredients:

3 cups of Milk
1 cup of Water
4-5 Tbsp of Sugar
4-5 tsp of Instant Coffee Powder
Ice Cubes

Method:

In a blender, blend together all the ingredients. Start with less sugar and increase if needed. Same goes for the coffee powder.
Serve cold with more ice.

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Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside. 
3) Puree the tomato in a blender.

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.

9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.

Tawa Pulao | How to make Tava Pulao Recipe

Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala. 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:

1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:

If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.

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