I’m not an early riser, so I’m always looking for ways to make my mornings easier. One of the most time-consuming parts of my mornings is making breakfast for my son. It needs to be quick, healthy, and tasty so that he eats without a fuss.
This mix-and-match fruit crumble is easy to make, filled with fibre from oats and fruits, and it’s so delicious you can serve it as dessert.
Mochi is a sticky, usually sweet, treat either had on it’s own or with some filling or topping. It is made with glutinous rice flour and is widely used in East Asian cooking.
It is super easy to make, and with a little practice, you can use this versatile dish in a variety of ways. Check out two sweet recipes made with mochi.
Growing up, cake for any occasion meant a creamy cake. Just a basic sponge or tea cake were extremely boring to be had only in case of dire sugar emergencies. It was in Mumbai I first had a Christmas fruitcake. I loved the texture and carmelised flavour of it. Then I found out that there’s a boozy version of it—perfect! It is easy to make it at home as well.
Quick and easy meals are a saviour when you want to eat healthy food but don’t have the time or energy to make an effort. If you do meal prep for the week, then this recipe is an excellent option for you. You could make the millet in large quantities and add different toppings during the week. It ensures you get a new healthy meal but don’t spend hours slaving over a stove.
I am not vegan. However, I prefer this vegan version of pesto pasta. It tastes fantastic and is packed with good nutrition.
This is a quick and healthy lunch idea for when you want something to satisfy your carb cravings but also somethings that’s healthy and quick to whip up.
Quick and easy meals are a saviour, with the Indian summer lingering over our heads. You don’t need to spend hours slaving over a stove to make a delicious and healthy meal.
Millets are nutrition dense and an excellent substitute for your regular wheat and rice grains. They are gluten-free and contain high protein, fibre, and antioxidants. These properties also make them easier to digest.
Lunches like these are light on the stomach but pack a punch in nutritional value are also great to pack for the school or office. They don’t need to be re-heated either.
Try out this healthy lunch option with pearl barley. With so many meals being cooked at home in the last two years of quarantine, it can be pretty challenging to keep coming up with exciting meal ideas. I mean, how many ways can you cook rice? Healthy meal options that are not too heavy on the tummy can be difficult to plan when you don’t have access to exotic ingredients.
Recently, I tried making some soya milk at home, which was quite tolerable. Okara is the soy pulp that is left after the milk is squeezed out. I used it to make soy patties that went as a good side dish with some ramen noodles.
The school our son goes to has one day of the week dedicated to cooking and kitchen skills. From peeling and cutting to making something edible, with minimal help, these kids are learning some basic life skills and absolutely loving it. Recently, they made coconut laddoos with just three ingredients. They look and taste delicious, and best of all, kids can do this all by themselves. Ingredients: Makes about 10 pieces 2 cups desiccated coconut (plus 3 tbsp more for top coating) 1 cup condensed milk 2 tbsp Rooh Afza syrup Method: Combine all ingredients, making sure the syrup is well blended. Divide this mixture into 10 parts and roll each into a ball between your palms. Coat this with the extra coconut. This will stay outside at room temperature for 2 to 3 days or in the fridge for a week. The blush pink colour looks gorgeous. Note: Some links are part of an affiliate program, which means that if you click on a link and buy something, I might receive a percentage of …
October is a time for pumpkins. I am not a big fan of pumpkin pies or lattes, but I do love a good soup. This lentil soup is healthy and filling. It also tastes great and is easy to make. Ingredients: Makes 4 servings 2 cups boiled and mashed pumpkin (or squash) ½ cup boiled and mashed orange carrots 2 cups cooked yellow lentils (toor or mung dal) 2 cups vegetable stock (or water) Salt to taste 2 tbsp butter or oil for tempering 1 tsp grated ginger Coarsely ground pepper Roasted and ground cumin seeds Drizzle of cream to garnish (optional) Roasted pumpkin seeds for garnish (optional) Method: Sieve the boiled pumpkin and carrot to remove seeds and fibre. I usually take out as many seeds as I can before boiling the pumpkin. Then rinse it and roast it to use as a crunchy topping for the soup. Cook the pumpkin, carrots, lentils, and stock on medium heat till it comes to a boil. Add salt to taste. In a small pan, heat the …
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