Author: sujatanz

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PAYASAM

Payasam

Payasam is made using milk, sugar and either sago, rice or vermicelli. It is made all over the sub- continent with some variation and I think is one of the most commonly made “sweet” at home.

I have created this recipe with coconut milk and jaggery instead of milk and sugar. I have also spiced it up with star anise, black pepper and lots of cardamom.

INGREDIENTS

½ cup sago

1 plus ½ cup of water

100 grams dark jaggery or dark muscavado sugar

60 grams cashew pieces, soaked in warm water for an hour

400ml tin of coconut milk

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BUDDHA BOWL

Buddha Bowl

A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. Buddha bowl is a wonderful concept and makes for a perfect meal on a hot day. In my Buddha bowl, I had brown rice, steamed cauliflower, zucchini ribbons seasoned with soy sauce and ginger, edamame beans, steamed bok choy. I seasoned with toasted black sesame seeds, togarashi, and my tahini, gochujang sauce. Recipe for the sauce is below. You can try any combinations of grains and vegetables and for protein element you can have tofu or tempeh. The sauce is versatile and you can use on sandwiches as well as with vegetables.

TAHINI – GOCHUJANG SAUCE

INGREDIENTS

3 tablespoons tahini paste

2 tablespoons gochujang paste

3 garlic cloves, roughly chopped

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FISH PATHIA

Fish Pathia

The Parsees fled from Persia about 1300 years ago and settled on the Coast of Gujarat. Others who in recent centuries arrived from Persia formed a distinct community in Mumbai and Dahanu, just to the north, where they are known as Iranis. The Parsees / Iranis have their distinct cuisine with sweet, hot and sour flavours equally balanced. Traditionally pathia or patia is served with yellow rice.

Prawns can be prepared in the same way. Just replace the fish with 400 grams prawns.

INGREDIENTS

600 grams firm, white fish fillets

2 teaspoons tamarind puree

5 green chillies, chopped

3 plump garlic cloves

1 teaspoon cumin seeds

4 tablespoons vegetable oil

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HOW TO GET A GOOD NIGHTS SLEEP

On the road to a better and a healthier you

Self-Care is an important topic that most people don’t spend enough time thinking about because they feel like they don’t have enough time or it’s too indulgent or it is selfish. There is no better investment than investing in your well being.

“Love yourself first, and everything else falls in line. You really have to love yourself to get anything done in this world.” — Lucille Ball

Self-care is how you take the power back. Fall in love with taking care of yourself – mind, body and soul. Make a commitment to change your habits, and bingo your life will change too.

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STROZZAPRETTI

Strozzapretti

These are my favourite dumplings. The origins are a bit sketchy but the name means priest stranglers. The story goes that a gluttonous priest in Florence swallowed the dumpling whole, choked as a result and hence the name.

Don’t worry these dumplings are so soft and delectable, there won’t be any choking only wanting more!!!

INGREDIENTS

500 grams ricotta, drained

200 grams Parmesan cheese, finely grated

½ nutmeg, grated

600 grams of spinach, leaves only

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KADAI CHICKEN

This is home cooking at its best – not very creamy or buttery. The spices, tomato paste and yoghurt add the required richness. There is not too much sauce or “gravy” with the kadai chicken.

Kadai Chicken

INGREDIENTS

800 grams boneless chicken thighs

6-8 green cardamom pods

2.5cms cinnamon quills

1 teaspoon black peppercorns

1 star anise

2 teaspoons cumin seeds

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RAJMA – RED KIDNEY BEAN STEW

Rajma and rice is a very popular dish in India and each family would have their own version. Red kidney beans are little powerhouses of nutrition – they are low GI, high in fibre (the cholesterol lowering kind), complex carbohydrates and iron. When combined with whole grains such as rice, kidney beans provide high quality protein. So all the more reason to make rajma part of your repertoire.

Rajma served with pickled red onion

INGREDIENTS

300 grams red kidney beans

7-8 centimetres ginger, divided

4-5 garlic cloves, peeled and chopped

150 grams onions, peeled and chopped

200 grams tomatoes, chopped

1-2 bay leaves

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URAD DHAL WITH SILVERBEET

Urad Dhal with silverbeet

Dhal or dal traditionally is made with toor dhal. Sometimes it is roasted and then cooked in the pressure cooker. This particular recipe is unusual in the sense that the dhal is made with urad dhal and most of the cooking is done while roasting with ghee. There is very little water used, most of the liquid needed is from tomatoes and onions. It is thick and delicious and is a satisfying plant based meal when served with brown rice.

INGREDIENTS

140 grams urad dhal, rinsed

100 grams moong dhal, rinsed

600 grams onions thinly sliced

80 grams ghee or clarified butter

2 tablespoons tomato paste

80 grams ginger, peeled and finely chopped

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IN PURSUIT OF HAPPINESS

What is happiness?

Happiness is that feeling that comes over you when you know life is good and you can’t help but smile. … Happiness is a sense of well-being, joy, or contentment. When people are successful, or safe, or lucky, they feel happiness.

In the 21st century, I would say it is letting go of what you think your life is supposed to look like.

By definition, happiness sounds simple and achievable, why then is happiness so elusive and a quest that consumes us? Is there a happily ever after?

“The three grand essentials of happiness are: Something to do, someone to love, and something to hope for.”

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