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Mar 242014
Oatmeal Kedgeree

Oatmeal Kedgeree

Dear Oatmeal,

I love you. I really do. But we need to talk. Don’t worry. It’s not that kind of talk.  I can’t break up with you. After-all you enable me to be a better me and keep me going for quite a while in the mornings. When you are with me, even the daunting workouts at the gym seem to fly by fast and you make those long runs seem so easy because I have the energy to “just do them”.

So why do we need to talk? It’s not you, it’s me. I have been going into a rut with the same old same old way of treating you every morning. I sweeten you up with dates or honey or with fruits. You know it, I know it and the whole world knows it. I don’t like all things sweet and not on all days.

Oatmeal Kedegree

So I have decided to spice up our relationship and I promise you, it will be hot and steamy from now on.

So we will temporarily say adios to the bananas and mangoes and apples and say hello to the multi colored vegetables. And that’s not all. We are going to bring in some hotness from Ethiopia too. Exotic spices always keep me, you know, interested. Oh you are going to be salty, spicy and hot. I promise to love you more than your sweet version. So are we on the same page? Ok great!!

Oatmeal Kedgeree

My Dearest, I am glad we had this talk and you agreed. Your new Avatar as Oatmeal Kedgeree with Ethiopian Berbere Seasoning is Rocking! I am now going to share this new magical you with my friends. I know some of them will LOVE you in your spicy best. I know I do.


Stay good and Delicious,


Oatmeal Kedgeree with Ethiopian Berbere Seasoning

Serves: 4 sevings

Oatmeal Kedgeree with Ethiopian Berbere Seasoning


  • 1 cup steel cut oats
  • 2 cups water
  • 1/2 tsp oil ( I used ghee)
  • 1/2 tsp cumin seeds
  • 1- 2 dry red chillies
  • 2 Tbs minced shallots
  • 1 cup frozen mixed vegetables ( You can use any quick cooking frozen veggies of your choice)
  • 2- 3 fingerling potatoes boiled and peeled( optional)
  • 1/2 C steamed cauliflower (optional)
  • 1/4 tsp Berbere Spice Mix ( use cayenne and some ground ginger if you don't have the Berbere mix)
  • salt to taste
  • Cilantro to garnish


  1. Start by heating the water and add in the oats, stir and let it cook on low heat.
  2. While the oats are cooking, heat the oil/ghee and add in the cumin.
  3. Wait for it to crackle, then add in the chillies. Stir and now shallots and let them turn translucent.
  4. Add in the veggies, stir and cover to cook until soft.
  5. If using precooked potatoes and cauliflower, wait for the mixed veggies to soften a bit then add them.
  6. Add in the salt, the berbere spice and the cooked oats. Stir and allow the flavors to combine, garnish with cilantro and serve with a cup of spiced lassi


I used the potato and cauliflower to add an Indian Khichdi taste to this. You can use any vegetables you like. You could also steam cook the veggies before you saute them. I usually soak the oats in water and leave it in the fridge. It cooks faster and on some days, i just put it in a smoothie without cooking.

Nov 302012
mango oats smoothie


Feed your kid a big breakfast. Easier said than done. Give her a helping of fruits with the breakfast. Climbing Mt. Everest might be an easier task. And if you are blessed with someone who likes to count each morsel while she eats and you doze off to sleep because it is painfully slow, the alarm goes off- time to grab the bag, load the kid into the car with one shoe in hand, the other dragging behind attached to one of her legs – God bless you!

To keep her nourished, so she can get through a high energy, high focus day at school and then at her extra curricular activities is a task I take seriously. I get creative with food. It’s not that she doesn’t enjoy eating, she does. She just eats slowly. Which is why, we resort to drinking breakfasts.

Fruit smoothies, milk shakes and the likes. One of our most cherished breakfasts on the go is the Mango oats smoothie. Supreme taste with excellent nourishment and very easy to make. Good Morning


I am re-posting this for the Power food blog group Friday. As I wanted to add the benefits of eating a whole grain into this post.

Apart from helping you eat lesser by keeping you fuller for a longer time and hence help you lose and maintain your weight goals, oats is a great booster for your healthy immune system. The beta-glucan found in oats, significantly enhancesthe human immune system’s response to bacterial infection.

In addition to that oats help reduce cardiovascular disease, lower bad cholesterol levels, stabilizes blood sugar.  Making oats a great part of your meals does wonders for your body. So go for it.

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory;   Minnie at TheLady8Home


Mango Oats Smoothie

Prep Time: 8 hours

Cook Time: 5 minutes

Serves: 1

Serving Size: 12 oz

Mango Oats Smoothie

Child Friendly, Pre-preparable, Serve Cold


  • 1/4 cup Mango (peeled and diced)
  • 1/4 cup Oats (I use old fashioned rolled oats)
  • 1/4 cup Milk
  • 1/4 tsp Honey
  • 1 pinch Green Cardamom powder (really just a tiny pinch)


  1. The night before, soak the oats in 1/4 C of water and keep it in the fridge
  2. In the morning, using your smoothie maker or blender, blend the oats with all the other ingredients
  3. Drink up a yummy breakfast


If you want to cook the oats just before you make the smoothie, cook it your usual way and add ice when you make the smoothie.

Jun 292012

The Plot :  38 Power Foods Blog group

Summary : 38 Power Foods blog group will focus on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all will come up with recipes, stories, articles to encourage eating nourishing food.

Co conspirators : ( it will be nourishing for your foodie health to visit these blogs and see what they have come up with)

Jill at Saucy Cooks;

Jeanette at jeanetteshealthyliving ;

Martha at Simply Nourished Living ;

Mireya at Myhealthyeatinghabits ;

Alyce at More time at the table ;

Sarah at everything in the kitchen sink;

Casey at BookCase foodie

Episode #3 – Avocados .

Avocado, the word , is derived from the Aztec word “ahuacatl”. Avocados are the fruit from Persea americana, a tall evergreen tree that can grow up to 65 feet in height. Avocados vary in weight from 8 ounces to 3 pounds depending upon the variety.(Source: WhFoods)

Before I began writing this post, I was aware of the health benefits of avocados in general but researching this further yielded a number of amazing facts. For one, even though it is high in fat, it is heart healthy. Avocado has significant amounts of vitamin B6, Folic acid, dietary fiber and falls very low on the glycemic index. Avocados are believed to have anti cancer properties because of the presence of anti-inflammatory and anti-oxidant nutrients. They are a good source of vitamin K, C, B5, Potassium, alpha-linolenic acid and oleic acid.

A friend recently introduced me to “Avocados from Mexico” and I found a treasure of avocado recipes. While my earlier explorations with avocados were mainly limited to salads, smoothies and the good ol gaucamole, their website had some interesting breakfast recipes. Talk about starting the day on a right note. I found the recipe of a steamed Avocado with poached egg and I wanted to try it immediately. I did end up steaming my avocado, but I did not like the taste so I simply cooked the eggs separately and then placed them in avocado boats.

Creamy delicious avocados with soft poached eggs, a little kick from cayenne and tang from lemon. D*E*L*I*C*I*O*U*S!

Steamed Avocado with Poached Eggs

Serves: 2

Steamed Avocado with Poached Eggs

Recipe Inspiration : Avocado from Mexico


  • 1 avocado
  • 2 eggs
  • a pinch of cayenne
  • salt to taste
  • Cilantro chutney to serve
  • Some lemon juice


  1. Poach the eggs your usual way
  2. While they are poaching, Cut the avocado in half and remove the seed.
  3. Cut a thin slice from the bottom of each half to enable the half to sit on plate.
  4. Scoop out some of the avocado flesh to create space for the eggs.
  5. sprinkle with salt and lemon juice
  6. When the eggs are poached, simply place them in the center of each half. Sprinkle cayenne on top and some salt and serve with chutney.
  7. Breakfast never looked so creamy dreamy good!

May 292012

Nestled in the buzz called Chandni Chowk, right next to Dariba, the shopping haven for traditional jewellry and saris, is the Parathewali Gali. The epicurean grandness of the very rich Paratha manifests at the Parathewali Gali in Old Delhi. Yes, there is an exclsuive street named after a dish, which is dotted with shops making and selling parathas. Some of the shops in this street are more than a century old.

So what is a Paratha you may ask. The answer is not simple . It can be a multilayered, griddle fried bread. It can be a pan fried bread stuffed with various ingredients, it can also be a stuffed bread shallow fried in oil/ghee or like in parathewali gali’s case -Deep fried in ghee!

The menu at one of the shops in Parathewali gali:   and the Paratha wala

On my last visit to India, I went shopping with my friend Dee . We stopped here for lunch. We spent hours looking at hand crafted silver jewelry in Dariba and trying on a few pieces, like this beautiful choker style silver necklace:

And finally bought a few intricately detailed miniature Tablas and sighed over the miniature dholki.


After a fun shopping experience it was time to enjoy some old Delhi food.   Parathewali gali was a natural choice. Not only is it a culinary destination because of its history, it was highly reommended by Dee herself. That was not something I would take lightly. Dee’s Mom makes the ultimate parathas. Crunch on the outside, flaky and compltely stuffed on the inside. And her mango pickles? Oh I can write a book on those, If only I had the words.
During our online conversations before I went to visit, Dee had told me about a new paratha that was on the menu at the gali. The Nimbu paratha.

Lemon in a paratha? Now that was something I just had to try. And try we did. The lemony tangy pucker your mouth while eating paratha was quite an experience. We both shared one of those, but couldn’t eat more than that. It was way too tangy. We both agreed that it would have been more delicious if it was not all that tart. Since we were in the parathewali gali and had many more options to choose from, we ordered another one of a different flavor to share and some lassi to beat the heat.

However, the kick of  eating  the Nimbu paratha was quite memorable.  And when one of my Facebook Foodie groups decided to have a Recipe challenge on Parathas, I just knew that I had to try and make it. This time around Ms know it all Google had no help for me. The search results came up with no recipe for a nimbu paratha. Hmm.. So I was on my own afterall.

If you do try this recipe, do let me know if you liked it or if you made any changes. And If you point the hat tip towards me, I would appreciate it.


Nimbu Paratha (Lemony Flaky pan fried bread)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 2 Parathas

Serving Size: 1

Nimbu Paratha (Lemony Flaky pan fried bread)


  • 1 tbs shredded ginger
  • 2 green chilies
  • 1 tbs cumin
  • 1 tbs coriander seeds
  • 1/4 C washed and drained cilantro
  • 1/4 tsp citric acid crystals (nimbu ka phool ) (optional)
  • 1/4 tsp salt
  • 1/4 tsp anardana powder (pomegranate seed powder)
  • 3 tsp lemon juice
  • Ghee to fry
  • Paratha dough for 2 parathas


  1. Dry roast the cumin and coriander seeds and pulse in your spice grinder for a coarse powder
  2. Add the rest of the ingredients into the bowl of a food processor and pulse it to a coarse paste like texture
  3. Take a griddle/ pan and set it to heat up at medium
  4. Now take a golf ball sized dough and roll it out slightly, ensuring to keep the edges very thin
  5. spoon out half the masala mixture and put it in the center of the dough circle
  6. lift up the edges and bring them together and pinch to seal
  7. with the palm of your hand, flatten this stuffed ball of dough and roll out.
  8. Put some ghee on the griddle and then place the rolled out paratha on top to cook.
  9. Repeat the same process with the other side.
  10. Best eaten with plain yogurt or lassi


The cooking style of this paratha is slightly different. I have tried to stay close to the parathewali gali style cooking, but couldn't bring myself to deep fry these.

Apr 192012
Masala Frittata


The  Indian masala omelete meets the soft fluffy goodness of the Frittata and a spice lovers Masala frittata comes to life. If you have always wanted to get started on Indian cooking, I would recommend this dish to start with. The spices used are few and mostly available in a regular grocery store if you don’t already have them.

Frittata is cooked on a gentle heat; all the ingredients are mixed in and the eggs are beaten to incorporate more air. So not quite your everyday omelet but not much different either. And since a typical Frittata uses quite a number of eggs and is usually made for a group, the dish is cut like a pie and served in wedges, slices, individual portions.

What to do with leftovers? They keep well. Can be warmed up or eaten cold chopped up in a salad. And they make for a great leftover Egg curry in a gravy of tomatoes, onions and garam masala.




  • 6 eggs
  • ½ tsp cayenne powder
  • ¼ tsp turmeric
  • ½ tsp cumin powder
  • ½ tsp salt (or to taste)
  • 1 teaspoon ghee ( or butter or oil)
  • 1/2 c finely diced onion
  • ¼ c chopped cilantro
  • 1-2 thai green chillies (optional – for more heat)



  • 1. Put the ghee in an oven safe saute pan, on a low heat setting.
  • 2. Set your oven on low broil and let it heat
  • 3. Mix all the other ingredients into the eggs and beat everything together until well blended.
  • 4. Pour this mixture into the pan and allow this mixture to cook for a minute or so and then stir  once with a silicon spatula.
  • 5. Let this cook undisturbed for about 6- 7 minutes or until the the mixture begins to look set up on top
  • 6. Place pan in the oven and broil for another 4-5 minutes until browned and fluffed up.
  • 7. Cut into individual serving and enjoy with some freshly made bread and fresh squeezed juice.

Apr 022012
Broccoli omelete

Dear Broccoli ,

I apologize for not standing up for you all these years. Even though I loved and respected you, I did nothing to create an opportunity for my ‘peeps’ to like you. When they refused to let you play on their plate with the rest of their food, I always gave in way too quickly and said it was ok. I am sorry for not doing more. I used to give in so we could navigate through a meal quickly and without fuss, especially with little Miss S and Mister Hubby.

I did try telling them how good you were, how they would benefit if they developed a liking for you. I kept telling them but they would not listen. So I gave up. I would still bring you home, but to spend time with you, all by myself.

I felt bad when you were ignored by my “peeps”. And to make up for all the pushing you out of the plate /hurling you in the corner / making a face when they saw you, I decided that I was going to make them like you. Not by telling them to like you, because obviously that never worked, but by showing them how good you really were.

When I discovered how you transformed yourself when presented with an option to flirt with the broiler in the oven, I was thrilled. You became irresistible. The transformation from boiled, stir fried and just raw was phenomenal. You had a gorgeous tan that enhanced your natural color even more and the extra crunch you packed, made me come back for you again and again. All you needed to pack a punch was a touch of salt.


I made them a breakfast of roasted broccoli omelet;  and of course you were the  shining ingredient. They tried to squirm away, but I was having none of their tricks. I asked them to give the oven roasted ‘you’ a fair chance. And I put my foot down. They simply had to agree to do it.

So they sat down, at the breakfast nook, not quite happy. I got you out, on to their plates and waited for their fuss. And waited. And waited…. silence, crunch, .. and then – “This is actually VERY delicious!”


I had to suppress a “I told you so” and just go with “ I am glad you tried it” and a pleasing smile. When no one was looking I did a lil chicken dance to celebrate your Dazzling comeback into our home!


I look forward to many more food interactions with you and I loved the fact that i could add you to my repertoire  of omelets and that the roasted broccoli omelet was the shining star.

With much Love


Roasted Broccoli Omelete

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2

Serving Size: 1/2


  • 2 eggs (slightly beaten)
  • 1/2 cup broccoli florets ((small sized thin florets))
  • 1 pinch salt
  • oil spray
  • 1 tablespoon goat cheese (or nay other cheese you like)
  • pepper (to taste)


  1. 1. preheat the oven to 375*F
  2. 2. Sprinkle some salt onto the broccoli and toss it on a baking sheet. spray some oil on top
  3. 3. Cook in the center of the oven for about 8 minutes.
  4. 4. Broil on high for 2 minutes, until you see the edges browning just a tad bit.
  5. 5. Remove from the oven and allow to cool slightly
  6. 6. Heat a non stick pan on medium heat and spray on some oil.
  7. 7. Add a dash pepper to the eggs and cook covered on medium until they begin to set
  8. 8. arrange the broccoli on top, add the cheese, cover and cook until the cheese melts in and the eggs are completely cooked.
  9. 9. fresh coffee, a toast and omelet. Recharge!

 Posted by on April 2, 2012 at 6:32 PM