Indians’ love for hot food is a widely known fact. Especially if it happens to be a soup, it is mandatory to serve it hot. But here is a soup that can be served both hot and cold. It is the Vichyssoise (pronunciation : VISHEESWAZ) and commonly known as the leek and potato soup. Continue reading “Some like it hot…. But some like it cold!”
Salads have been around for a while as an integral part of our meal. But not only have they shot up several notches on importance scale, they have also assumed totally different and beautiful form. Now even the restaurants and diners have a big menu for salads. Presentation has become such a significant part of culinary industry that apart from the nutritive value that the salads bring to the table, they also have to look beautiful. Continue reading “Salad Anatomy”
Why are greens important? What are the different types available? How do I clean them? How do I store them? Do they have to be cooked? How do I cut them? These are the common questions that come to your mind when you are choosing the greens to make your salads. Continue reading “Know your Salad Greens…”
The word diet often takes different meanings and perspectives for different individuals! Mark Twain once said, “The only way to keep your health is to eat what you don’t want, drink what you don’t like and do what you would rather not!”. Well, most will agree to this. Now the word diet is more often used in terms of weight reduction than for eating the right balanced food. I have been in and out of diet programs sometimes to lose weight and sometimes to maintain the lost weight. The most difficult part I thought was consumption of tasteless food as a part of the diet program. Hence I started making tasty stuff for myself so that not only me but even my family started looking forward to the meals. I have started noting down the recipes and they are now a part of my diet diaries. Continue reading “My Diet Diaries : Flourless Pasta”
Wouldn’t it be nice to wake up in the morning with the sweet smell of a cake or a bread baking wafting through the house? That is what always happens when I bake this delicious and healthy banana oats bread for breakfast. What makes this bread special is very less use of fat in it. (To know more about fats used in baking please refer to my blog on various fats that are available in the market.) Inspite of having only 3 tbsp of oil in it, it is so moist and delicate thanks to the bananas and the buttermilk. Buttermilk has naturally occurring stabilisers which help to retain moisture in the cake. Other advantage of having buttermilk is that it is acidic in nature and reacts well with the soda bicarb to produce good leavening. Banana puree is also acidic in nature and together with the buttermilk helps to make the cake light and moist.