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Each Slice of this Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from “Zucchini and Walnut Bread” recipe by Den Tucker. I have done it with more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served ! Continue reading Vegetable & Fruit Whole Grain Bread… 
This is one of those tasty recipes which can be created in jiffy when you are in a time crunch, yet you crave for something to fulfill your taste buds and hunger. The toasted sesame gives a subtle nutty flavor and you can add any vegetable you want. Ingredients: 1 cup uncooked rice (I use Sona Masoori white rice) Preparation: Toast the sesame seeds on a skillet till they are light brown but not burnt. Set aside. Coat Shrimp with lemon juice and a sprinkle of salt and let it marinate for about 10 minutes. Heat the Hot Oil in the pan, and sauté the shrimps till they are pink and curled up. Set aside. Wash the rice thoroughly to drain away the extra starch, cook it in 2 cups of water and 1 tablespoon Oil. When all the water evaporates from the top, lower the heat to minimum and cover it for about 10 minutes. Switch off the heat and let it stay covered for another few minutes. The rice at this stage should be separate and long and not sticky and mushy. (Alternatively use a Rice Cooker and follow Instructions). Spread out the rice in a plate, sprinkle Vinegar on it, toss and let it sit for about 15 minutes. In the mean time heat oil and add the garlic and onions. Stir them in oil for a minute and add the carrots, celery and peas. Fry at high heat till all the water disappears. Add salt and the rice, stir gently and cook for a few more minutes. Switch off the heat and add the Spring onions, the Shrimps and the toasted Sesame seeds. Toss and Cover for 10 more minutes. Serve Hot.
While I sipped mine slowly, allured by the mesmerizing sunsets, the Palm trees and the uncivilized pace known as “Island Time”, my hubby was on his way for his second one. On this visit to the Tiki bar on the beach he managed to get the recipe from the friendly bar-tender. We still hear the jazz band playing on the beach (yeah in our dreams!!) while we entertain our guests (and often ourselves too!) with this tropical cocktail recreating that refreshingly native taste of the Bahamas.
Garnish: Orange/Pineapple wedge 1 Maraschino Cherry (optional)
Preparation: Combine all the ingredients and mix them in a cocktail shaker. Serve in a cocktail glass. Garnish with Orange/Pineapple wedge.
Serves 1
 Potatoes & Fenugreek Seeds Tucked away among the tiny villages in the colorful and beautiful deserts of Rajasthan, nestles a oasis surrounded by cool shady trees. This haven of peace is the Ashram – Bala. We had the privilege to visit this place last time we visited Jaipur and paid our respects to SatiMata. We also had the privilege to have our lunch here, inside the cool thick walls where no air condition is needed even when it is 90 degrees outside. Along with all the other delicious dishes we had for lunch, there was this particular dish which I liked the best even though I did not and could not figure out what I was eating, other than it had cubes of potatoes in it. This was something which I had never eaten before… Later I had found out that the main ingredient which felt like a kind of lentil to me, was actually green fenugreek(methi) seeds cooked like a vegetable!! I cook green fenugreek (methi) leaves, use the seeds and Kasuri Methi as spice/seasoning. But never ever did I imagine that the unripened fenugreek seeds can be cooked too. They lack the bitterness of the seeds which we usually use as spice. I never found green fenugreek seeds here, but I was suggested to soak the regular ripened fenugreek seeds overnight as an alternative. This takes away some of the bitterness (they are still a wee little bitter), and also swells up to a soft plump, which makes it possible to cook it like a vegetable. This dish is so very different. I was just going to post it when I came across the Herb Mania Fenugreek Event. What timing!! This goes to the Herb Mania Fenugreek Event hosted by RedChillies.
Ingredients:
Preparation: Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water. Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on them and set aside. Heat oil and fry the potatoes till they start to brown. Remove with a slotted spoon and set aside. Blend Ginger, hot green pepper, garlic and tomato in a puree. Pour this in the same oil the potatoes were fried and simmer till the oil separates from the sides. Add the Potatoes and the Fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8 – 10 more minutes. Mix Turmeric, salt, coriander powder and red chilli powder in half cup of water and pour it in the pan. Cover and cook till the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if its too dry. Add the Plain yogurt mixed with little water. Simmer uncovered at low heat for another 10 minutes. Switch off the heat. Now for the Tarka, heat the ghee and when smoking hot add the chilli powder and immediately pour it on the potatoes and fenugreek. Garnish with chopped cilantro.  Fenugreek seeds & Potatoes with Poori Serve with Poori or any Indian bread. Best tasted with Poori and Shrikhand on the side.
It is Indo Chinese. It is Chinese ingredients given a strange but lip smacking Indian twist. Chinese Bhel is Crispy Noodles with vegetables, tossed with sauce. Continue reading Chinese Bhel…  |
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