Wednesday, February 10, 2016

Dark Chocolate covered Clementines with a Hint of Sea Salt


Move over Chocolate covered Strawberries!

On second thoughts, do not move over!

But share your 'Chocolate Covered Fruit' center stage with another sweet and equally delicious petite sized powerhouse.

Behold Dark Chocolate covered Clementines with a Hint of Sea Salt!

They might not look as regal as the luscious strawberries dipped in velvety chocolate but wait till you eat one.

Let the wave of sweet Orange juice mixed with the silky creaminess of Dark Chocolate with a slight salty crunch of sea salt, awaken your senses and transport you to a world of bliss!

Sunday, February 7, 2016

Dark Chocolate with Pomegranate Squares a.k.a. Antioxidant Squares!



Its February and Valentines Day is fast approaching. Sid is excited for his class party and I am frowning at the idea of making 23 Valentine goody bags!

Me and Sam still do not like to celebrate Valentines Day. But given Sid's infectious excitement, I have softened my stance. I usually make a treat for the boy and we go out for dinner in the evening. Not as a couple, but as a family!

For the past few years, I have been making healthy sweet treats for the little man in my life. And thoroughly enjoyed doing it. When I saw this video on my Facebook feed, I instantly knew this year's treat! Not only will it be Sid approved, it will be good enough dessert to fit my diabetic diet too!

Tuesday, January 19, 2016

Makki di Roti and Sarsaon da Saag - Unleavened Cornmeal Flatbread with Cooked Mustard Greens



Come winter and Makki di Roti and Sarsaon da Saag, will grace our dinner table at least once.

Sam had spend quite a few years in Delhi-NCR area during the early days of his career. He has nostalgic memories of eating this frugal, peasant dish, at the office canteen; at road-side dhabas; and he had few good natured friends, who made sure he got a regular doze of this winter delicacy.

Wednesday, January 13, 2016

Curry Flavored Chicken Tangri Kebabs



As I slobbered my chicken drumsticks in a pool of gorgeously yellow marinade, I tried to remember the first time I made them. I could not. Which is strange, because until very recently, I considered cooking with Curry Powder, a complete blasphemy, especially when done by Indian cooks.

You see, in India, different recipes uses different spices in various proportion. One recipe might call for just cumin and ginger, while another one might call for cinnamon, cardamon and cloves with little coriander. It is very difficult and unfair to generalize the proportion of various spices. Using Curry Powder, which is a generic blend of Indian spices, the recipe and the region it comes, from looses its distinctiveness; its uniqueness.

Sunday, January 3, 2016

Pan Fried Shrimp in Coconut Oil with Ginger-Cilantro Dipping Sauce


And with this post I'm officially a part of the Coconut Oil brigade!

No... not entirely.

Its true that I have a habit of trying out every healthy fad that is thrown at our face. But not necessarily I embrace it. I do have a weak spot for Quinoa and Kale, but I haven't been able to accept the slimy texture of Flax and Chia seed. Not wholeheartedly, that is!