Here’s a quick breakfast treat fashioned out of simple ingredients any foodie would probably find in their fridge! My favorite slice of bread is the last one, so this is the kind of breakfast you can have even if … Continue reading
Nothing is quite as refreshing as a tall glass of lemonade on a sunny summer afternoon.
Here’s my spin on the classic:
Summer Sun Lemonade:
- freshly squeezed pulp of a ripe mango (if you don’t get mangoes in your country, substitute with mango juice)
- juice of 2-3 lemons (depending on the size and sourness you like)
- mint leaves
- sugar to taste
- 1 litre of cold water (substitute with soda if you want a spritzer feel)
- Blend all the ingredients, start with lesser lemon and sugar, increasing slowly according to your preference of sweet and sourness.
- Top with ice and add mint leaves just before serving. If you’re using mango juice from a carton, but enjoy a pulpy texture, you can add the pulp of an orange to the mango juice for the similar effect.
- As an option to turn this into a light refreshing alcoholic drink for a party, i would recommend adding either Malibu Coconut rum for those who like a sweeter twist, and for those who shy away from sweet things, Gin of any brand you prefer. Cheers!
image and text © aditi chengappa 2013
Straight from the streets of Mumbai comes this delicious snack: Vada Pav .
Pav is a kind of Indian bun, which is toasted on a large iron pan and then loaded with a scrumptious Vada( a potato patty batter-fried)
and served with a green spicy coriander chutney and a fresh green chilli.
The smoky softness of the bun is a perfect match to the crisp shell of the Vada stuffed with intensely flavored boiled potatoes.
If spicy is not your thing, you can easily adapt the spicy content in the recipe to fit your comfort level. This is definitely not a low-cal snack but it’s a party for your taste buds as an Indian would tell you… And if you’re not Indian, what are you waiting for ? Don’t let the long list of ingredients intimidate you, if you’re familiar with Indian food at all, you’d know that there’s a typical mix of spices that go into most dishes giving them that intense flavor that people love!
I would go with this recipe by reputed Indian chef, Tarla Dalal:
Pav or dinner rolls ( if you’d like to make the Pav buns from scratch, click here )
For the vada filling
1 1/2 cups boiled and mashed potatoes
2 green chillies, chopped
1 1/2 tbsp grated garlic
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil
For the Shell
3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste
Oil for deep frying
For the chutney:
2 cups chopped mint leaves(pudina)
1 cup chopped coriander(dhania)
1 large onion sliced
1-2 tsp lemon juice
1 tsp sugar
4-6 green chillies (adjust according to tolerance)
salt to taste
For the Vada filling
- Pound the green chillies, ginger and garlic using a mortar and pestle.
- Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the pounded mixture and sauté again for a few seconds.
- Add the potatoes, turmeric powder and salt and mix well.
- Remove from the fire and cool.
- Divide into 8 equal portions. Shape into rounds.
For the Shell:
- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
- Dip each round of the vada filling into the batter and allow it to coat the mixture well .
- Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
For the chutney:
- Combine all the ingredients and grind to a smooth paste in a blender using very little water.
- Refrigerate and use as required.
How to serve
Toast the Pav buns in your oven or on a pan lightly buttered, till golden brown.
Place one vada in each pav and serve while hot with the green chutney.
Quick and easy, this breakfast bagel is a treat. Toasted bagel, stuffed with fresh sliced roma tomatoes and mozzarella cheese. Sprinkled with crushed black pepper and garnished very importantly with fresh basil leaves i plucked from my kitchen garden. This bagel to me is like breakfast- pizza! I’d follow it with a cucumber lemonade, but if you’re in a sinful mood, there’s never a bad time for a smoothie 😉
toss into a blender along with water, salt and a few garlic cloves
multi grain toast
garnish with crushed black pepper and parmesan cheese
The most wonderful thing about this soup is that it’s instant and so healthy, no simmering required, so no extra dishes. You can just pour it right out of the blender into your bowl 🙂