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Asian Inspired Coleslaw

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Asian Inspired Coleslaw

My Favourite Coleslaw with Asian Falvours

This salad recipe I have been wanting to post for a long long time. I am attempting blog in tandem with my  friend Preethi who writes at The Meal Algorithm. Nevertheless, it makes it to the blog on its good looks and subtle Asian flavours. I am big on Asian flavours in food. I try to replicate a lot of them (never claimed they were authentic) in my kitchen and some of them have made it to the blog like these Asian Rice Paper Rolls. I had not eaten anything so delicate and fresh till I made these. I was delighted that they are being served at a Chinese restaurant we patronise.  Or this Asian Raw Mango Salad I tried to replicate from memory and it turned out so good. Or even this Thai Noodle Salad

What I particularly like about this salad (apart from the fact that it is so so pretty) is that you get to eat your coloured vegetables and get your fibre fix for the day! the Indian apples are just coming out in the market, fresh beans and coloured peppers are also in abundance, all the reasons to make this. Toasted sesame seeds add a nice nuttiness to the dish and honey adds just a touch of sweetness.

Asian Inspired Coleslaw
Asian Inspired Coleslaw (makes 2 helpings)
Inspired from here 
1 cup finely shredded red/ purple cabbage
1/2 an apple, sliced fine
1/4 each of red and yellow capsicum, sliced into matchsticks
1/4 cup of fresh green beans, sliced into matchsticks and blanched for 2-3 minutes in hot boiling water
1 spring onion, sliced (green and white parts)
(can also use baby corn, blanched carrots, green cabbage, bean sprouts etc)
Toss all of the above in a largish bowl and set aside.
for the dressing
1 teaspoon vinegar
2 teaspoon tomato garlic /sweet chilli sauce (such as maggi/kissan)
2 teaspoon honey
1 green chilli, sliced fine (remove seeds if you dont want it too hot)
1 tablespoon warm water
Whisk all of the ingredients for the dressing in a small bowl with a fork, taste and adjust.
Pour the dressing over the chopped vegetables and toss well with light hands or a fork to ensure the dressing spreads evenly over the salad.
Garnish with 2 tablespoons of lightly toasted sesame seeds and fresh coriander leaves
This is a refreshing filling salad. perfect for those days when you want some colour and texture on your plate. the crunch of the vegetables is balanced with the sweet spiciness of the dressing. this is a versatile salad and the choice of vegetables can easily be altered based on whats lurking in your vegetable tray.

Dessert for Breakfast ~ Parfait with Mango and Muesli

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Breakfast Parfait ~ Muesli, yogurt and mango

Breakfast Parfait ~ Muesli, yogurt and mango

Give me a hot savoury breakfast each morning and I am a happy camper… but there are the summer (now gone) months to get through when I will eat anything that is below room temperature! I made this simple breakfast parfait, actually just assembled everything because this is a no cook recipe. It was healthy, filling and very yummy. The muesli is also a no cook one if you discount the minimal hot dry pan roasting that is needed. You could make the Muesli and store to eat as is without the parfait trappings.

Breakfast Parfait with Mango

Serves 4

For the Muesli

Cornflakes                             100 grams (or wheat-flakes, whichever is preferred)

Oats                                          100 grams

Dried Fruit                            ½ cup (use dried dates, cranberries, figs etc)

Nuts                                         ¼ cup (use almonds, cashews, pistachios etc)

Sesame Seeds                       ¼ cup

For the Parfait

Yogurt                                    500 grams

Mango                                     2 cups, peeled and chopped

Honey                                     4 teaspoons (optional)

Method

To make the Muesli, dry roast the oats and chop the dried fruits into small bits. Roast the nuts and sesame seeds till they are changing colour. Cool it and mix together with oats, cornflakes, dried fruit and nuts. This can be stored in an air tight container and eaten with yogurt or milk and a dash of honey.

Put a muslin cloth over a wide soup strainer and add the yogurt to this. Set aside in the fridge for 2-3 hours to allow the water to drain away from the yogurt. I usually do this overnight. Once done, if using, add the honey and whisk the yogurt till no lumps remain.

To serve, assemble the parfait add a few tablespoons of the yogurt at the bottom of the serving bowl. I used a juice glass. Add the second layer with 4 tablespoons of the granola. Add another layer of yogurt, top with chopped mango and granola. Repeat till everything is used up. Chill for 10 minutes and serve.

Breakfast Parfait ~ Muesli, yogurt and mango

Breakfast Parfait ~ Muesli, yogurt and mango

Breakfast Muffins with Mango ~ Wholewheat & Egg-less

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DSC_0432

A breakfast muffin is a misnomer. Make and enjoy these tasty little muffins any time of the day. They can be ofcourse had for breakfast, warmed slightly with a little butter, or as a tea time snack, post workout indulgence or snack box item for an adult or child.

I was almost entirely inspired by this recipe of fellow blogger who I endlessly stalk. I added chopped mango pieces instead of making them into a pulp. Remember how I gushed about her Masala Bread and made this Wholewheat Spinach Bread? Anyhoo, prolific bloggers make me mad. How do they churn out yumminess, take amazing pictures and have the post up before the season is out? Beats me…after all these years of blogging, I still can’t get my posts up and running.

On a side note, how many of you have food pictures from 4 years ago that you haven’t blogged yet? (*raises hand guiltily).

Wholewheat Mango Muffins

Whole Wheat Egg-less Mango Muffins

Makes 6 muffins

Mango                                     1 cup peeled and chopped (about 1/2 a large mango – I used Bananaganapalle)

Whole Wheat Flour            1 cup

Milk                                          1/2 cup

Jaggery/ Sugar                    ¼ cup (grated if using jaggery)

Baking Powder                     1 teaspoon

Baking Soda                           ½ teaspoon

Cardamom                             2 pods, skin removed and powdered smooth

Vegetable Oil                        2 tablespoons

Salt                                            a pinch

Vinegar                                   1 teaspoon

Coconut                                  2 tablespoons (fresh coconut grated or use dried)

Granola                                   2 teaspoons (for the topping)

 Whisk together the flour, coconut, salt, cardamom powder, baking powder and soda.

Add the vinegar to the milk and set aside for 10 minutes.

Preheat the oven to 180 C and lightly coat the insides of the pan with oil.

Add the oil and grated Jaggery/ sugar to the milk and vinegar and mix till the Jaggery has melted

Add the wet ingredients to the dry and mix gently in a few strokes till a batter is formed. Add the mango pieces and mix.

Spoon the batter into the muffin tray till about 2/3 full, top with the granola and bake for 26-28 minutes. Insert a skewer into the muffin at 25 minutes, if it comes out clean, remove from the oven.

Set aside to cool for 10-15 minutes. Serve warm with a little butter.

Wholewheat Egg-less Pancakes With Fresh Mango

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Yummy Weekend Breakfast

Yummy Weekend Breakfast

Trust me to suddenly wake up from my slumber when mangoes are on their way out and post a recipe that is elevated to the status of divine because of the fruit topping. I have slacked off this entire summer. Most of my whines have been because of the heat and the terrible ways in which it has tortured me. Just getting through the days chores was herculean and I acted the whole season like I was doing life a favour by just living it.

The only solace for me in the summer months are Mangoes. My favourites are Banaganapalle & Imam Pasand. But I will eat anything else that is spelt “MANGO”. We are fortunate to get more than 20 varieties of mangoes in Hyderabad, although the quantity that they are available in are dwindling because some of them are non commercial. I try and buy as many varieties as I can to enjoy at meal times or as dessert.

Most of the fruit eaten at home is fresh and as is. I very seldom venture out to do anything adventurous like bake or cook with fresh fruit. These pancakes are similar to the ones I made years ago here. Topping them with fresh fruit was something I enjoyed.

Make these for your weekend breakfast, or to celebrate Father’s Day today!

Whole Wheat Egg-less Pancakes with Mango

Makes 8 Pancakes

Whole-wheat Flour            1 cup

Baking Powder                     1 teaspoon

Baking Soda                           1 pinch

Melted Butter                       2 teaspoons

Powdered Sugar                  2 Tablespoons

Milk                                          1 cup

Vinegar / Lemon Juice      1 teaspoon

Butter                                        2 teaspoons additionally

Mango                                       2 cups, peeled, chopped and chilled

 

Add the vinegar/ lemon juice to the milk and set aside for 15 minutes.

Mix together the whole wheat flour, baking powder, baking soda, powdered sugar.

Add the buttermilk and melted butter to the flour and mix lightly with a spoon till it forms a batter. Do not over mix. It is ok if the batter has a few smallish lumps.

Set aside for 10 minutes

Heat a non stick pan to medium and add a little butter to it. Add a ladleful of batter onto the hot pan and do not spread it. The batter will spread of its own. Cook on medium heat till the edges are turning golden brown and crisp.

Gently flip the pancake over. Cook for 30 seconds on the other side. Repeat with all the batter.

To serve, stack up 3-4 pancakes on a plate, add the chopped mango on the top and sprinkle with powdered sugar before serving.

Festive Aftermath ~ Orange Scented Spice Tea

Hope you all had a wonderful Deepavali whichever way you chose to celebrate. We had a lovely though tiring time. We headed to K’s parents home quite early in the day. Had a lovely family time over breakfast and lunch, much laughter and leg pulling. The one that is the most happy is always Sage. Everyone makes such a big deal out of him and his presence that I have a tough time getting him to sleep. We chose not to burn firecrackers this year and headed back home at 4 for a much needed nap.

Later in the evening, we headed to my friend’s J and B’s lovely home for a Diwali together. We got home way past midnight with a dog on steroids in tow. Surprisingly, Sage is unaffected by firecrackers. When I walk him, I am the one who jumps in my skin each time a ‘bomb’ goes off. he is so unaffected (touchwood) that last year it led me to believe briefly that he may be deaf!

To help you recover from all the sweet laden rich food indulgences over the festive season, here is some refreshingly fruity tea. Its pretty simple to make and if you have tea leaves, an orange and know how to boil water, you can make this!

Spiced Black Tea (Makes 2 Servings)

Water                                                 – 3 cups

Cinnamon Stick                              - 1 inch long piece

Honey                                                - 2 teaspoons

Fresh Ginger                                   – 1/2 inch piece, peeled and crushed

Star Anise                                         – 1 whole flower

Tea Leaves                                       – 1 teaspoon leaves or 1 tea bag

Orange peel                                     – 1/2 teaspoon (fresh is better, frozen or dried is fine too)

  1. Bring the water to boil in a saucepan and add the stick of cinnamon, orange peel, star anise and crushed ginger. Boil this for a minute till the spices infuse their flavour to the water.
  1. Strain the spices and add the tea leaves to the spiced water. Cover and steep for 2-3 minutes.
  1. Stir in the honey, strain the mixture into serving cups, top with a stick of cinnamon or a slice of orange and serve hot.

am really enjoying this non stop blogging. Thank you dear readers for all the encouragement and the kind words!

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