A trip to Singapore was on the cards from a long time. And somehow, we just delayed it for one reason or the other. This August we decided to fulfill prolonged desire of a short vacation in Singapore. The Island City was too irresistibly accessible with so many direct flights from India. Tickets were booked, bags packed and with a long list of must-see places we landed in Singapore. With an impressive first impression, one could make out why Singapore is rated as one of the cleanest and safest countries in the World. Singapore is the first choice for travelers for a family getaway, and those seeking to indulge in metropolitan luxuries. And of course for its unique and top-notch attractions that cater to almost every type of traveler. Singapore is – a nice enough city, with great food, super clean, efficient; in short, it has all the features for a perfect leisure getaway.
What is a cold-pressed juice? Cold-pressed juice is nothing but the regular juice extracted in a most healthy and organic manner without damaging the nutrient value of the juice. It is a slow and gentle method to extract juice from your favorite fruit or the vegetable. How a cold-pressed juice better than the convention one? The regular juices are extracted using a high speed spinning juicer or grinder which generates excess heat. The heat reduces the potency and breaks down essential nutrients and fibres of the fruit/vegetable. Hence, there is minimal retention of fibres and nutrients in the conventional juices. I have recently discovered my love for cold-pressed juices, all thanks to Kent Cold Pressed Juicer.
Bored of regular Aloo Tikki? Then you must try this Corn and Paneer Tikki Recipe. One, it is super delicious. Second, it is 100% vegetarian and gluten-free. Third, it has a fuss-free preparation method. Corn and Paneer Tikki adds a great variety to your snacks table. Serve it with green chutney, a chilled yogurt dip, and nothing else is required. This corn tikki has a mouth melting texture with a perfect crunch of corn kernels. The addition of cottage cheese aka paneer gives these fritters a creamy taste. The unmatched flavor of corn fritters comes from the spices and herbs. In few minutes, you have an excellent finger food ready for the party or a lip-smacking treat for the evening tea-time.
At this moment in time, I’m happily married to the man of my dreams — who with much love prepared for me Chana Dal Pulao on a lazy, Sunday afternoon. A conventional Punjabi Recipe, simple and flavoursome. Post a long vacation in Singapore, he offered to make me lunch, about five years after we got married. I was taken aback by surprise. The man who only enters kitchen trailing the aroma of good food, talking about cooking lunch. To many of you, it may sound no out of the box story. But for a woman who waited from the first day of marriage for this moment, it was surely an exceptional day. And around then is when he, cheerful and enthusiastic than ever, walked through the kitchen door. I was already on cloud nine. There were butterflies in my stomach like I had on the day of our first date. But that was not the end of panic and pangs. For someone, who never stirred even a pot of milk, cooking main-course meal seems like an uphill task.
It’s almost end of August, and predictably the monsoon season is expected to last till mid of September. These days North India is damp and grey, the frogs are having a ball and I deal with it all by keeping myself busy in the kitchen. I love the thunderstorm, the lightning in between the clouds and the shades of grey during the day itself. I make myself a strong cup of coffee and flip the pages of cookbooks in search of new recipes. During this entire season, we are enchanted by the craving for spicy food, nice Indian dishes that go very well with the rain – Aloo Paani, Fulori and now Karonde Mirch Ki Sabzi. Yesterday morning I went to the market and came home with beautiful Karonde (natal plum) having natural vermillion shades. I had no special plans for them, they just were the most attractive looking thing at the vegetable stall. Without having any recipe in mind I got a full bag of Karonde. But there was no revelation. I still didn’t know what to cook. My mind kept asking “what goes well with rain?”
This year, it rained like never before. It poured cats and dogs. Waking up to the sound of water gushing down, no sunshine, is almost a routine for a month now. The rain in North India always seems more dramatic somehow than rain anywhere else I have been before. Largely, because when it rains for a while, the streets begin to flood with water in a most disgusting fashion; perhaps using boats and knee high boots seems like a sensible decision to reach your destination. Being house arrested due to rain for days we have ample time to read, cook, chatter and capture the mood of the season in digital frames. The sound of the rain, beating down heavily on the windowpanes – is enough to break the afternoon silence. I find myself oddly pleased in the midst of this raining chaos to continue the normal humdrum of life: cooking and writing. Hence, the weather is perfect to talk about this simple, unglamorous Pahadi Aloo Paani Recipe that makes me feel grounded, happy, contented and connected to my Kumaoni roots.
Thinking what to do with leftover naan? Make Naan Pizza. You will surely thank me for this easy naan pizza recipe. Last week, we had a dinner party and guess what, due to some last minute cancellations we were left with extra butter chicken and naan bread. And the next day, butter chicken naan pizza was our quick dinner. Naan pizza layered with rich tomato sauce and topped with butter chicken tastes simply divine. Don’t be stringent while adding cheese, after all, pizza tastes so much better with extra cheese. The combination of butter chicken and cheese is a guaranteed riot of flavors. This particular naan pizza is phenomenal because it has two of my favorite things – first butter chicken, I adore butter chicken. Secondly, super thin and crisp crust. Why is it so amazing? Well, actually, I think I know why (crispy outside, soft inside).
In India, everyday meals are an integral part of the food culture. Three full meals a day is the food ritual that we usually follow in our routine life. These three full meals are the combination of rice, flatbread, lentils, vegetables, yogurt and protein either in the form of cottage cheese (paneer), egg or meat. This seems like a hell lot of food but each ingredient or dish on the plate has a meaningful purpose and adds to a balanced diet. From sorting the menu in advance to grocery shopping and then finally skillfully executing these meal plans every day for each course requires a lot of advance planning. As a food blogger, I am often asked what my everyday meal is like? Is it always fancy, gourmet and styled as one can see on my blog or do we eat simple meals as well? To answer, all those curiosities, we curated this series – 30 Everyday Indian Meals.