Does taste and health go together? I have heard many people say yes to it and have seen many blog posts where people made something that is healthy and yummy too. Trust me, I never believed either of these until I got to taste this recipe. When I was expecting my son, my doctor loaded me with advices on eating green leafy vegetables, especially spinach. I already had imported a lot of, in my words ‘boring’ food into my diet chart, and now spinach!!!!! That’s when my sis-in-law showed up. She made me this dish and with a lot of reluctance, I tried my first spoon and wow.. it tasted yumm!!!.. Since then, this dish has a place in my favorite vegetarian dishes. Thanks to my sissy!I discovered this awesome way of including spinach or palak in my family’s diet.
So here goes the recipe.. Taste bhi, health bhi.
I am having fun times these days, vacationing in my home town. Late night chats, homely food and lots and lots of family time. I was enjoying every moment of my break for a week and then the pampering over dose bored me. I wanted to head to the kitchen and get cooking. I decided to serve something special for lunch and chose to serve chicken to the bunch of chiketarians at home. I made this quick and simple chicken dry roast for lunch and got some good compliments. So, I thought of sharing the recipe on the blog.
We are back with another recipe post and this time it is a regional recipe. A humble dish that tops the ‘must-try’ lists of food enthusiasts when it comes to Kerala cuisine. Paalappam or simply appam is a traditional dish from Kerala. It is a fluffy rice pancake with lacy edges that tastes equally yum with both veg and non-veg side dishes. Traditionally made in a ‘Palappam Chatti’ – a small pan with a dip in the centre, it can also be replicated to an extent in a kadai which has a rounded bottom.
I grew up celebrating Holi with lot of enthusiasm. The festival of colours has a great place in my childhood memories. This is also the festival I miss the most after I relocated to South India. Holi hardly exists on the festival calendar in this part of the country. As I am particular, my daughter should experience this significant Indian festival, every year I do some celebrations for her mainly to familiarize her with holi. We manage the festivities with the little resources available here, water guns replacing pichkaris and confining the gulaal application to our balcony. As schools and offices don’t often have holidays for Holi, I end up making just a sweet to conclude our private holi celebrations.
This year as it is along with the weekend, I was thinking of making it a little elaborate and have a few traditional recipes on the platter. My childhood was restricted to eating the yummy delicacies of the festive season and I have never even bothered to wonder what ingredients go into it… thinking of the recipe was a far cry. I searched across recipe blogs and websites and bookmarked these recipes for holi pakwan this season.
As February departs, we complete a year of blogging. Seems like yesterday when we sat virtually together with our phones and tablets in different parts of the world to discuss the possibility of having a space for us in the blogosphere just to record our experiences. We brainstormed, ideated, and demolished our castle of thoughts. Again we put together our thoughts, debated and conceived something new. After couple of months, we gathered the courage to set on this path with one baby step at a time. And thus, RuskAndTea was born.
During the course of an year, we moved taking one tiny step at a time, fell down, got up, broke bones, recovered but what we did not stop was walking. We wrote about our experiences in cooking as easy recipes, we jotted down our crafting experiments in DIY and the mothers in us wrote about our new discoveries in parenting. We are blessed to have family; friends and relatives to comfort and encourage us. We are thankful to our blogger friends who form our great support system helping us at every stage in the world of blogging.
As we move on to the second year of blogging, we plan many more lovely posts. We leave you with the best in our treasure chest. A quick recap of our most viewed posts: Continue reading
Pudding has been my childhood favourite. As I started cooking, pudding became the much made dessert at home. My husband loves caramel pudding and chocolate pudding is often on my craving list. Usually when I make pudding, there is grin on only one face. This time I thought none of us deserve a compromise and made this layered pudding with delicious caramel and undoubtedly yummy chocolate. This is a simple recipe using china grass. So you can simply ignore the steaming/ baking steps.
As Valentine’s Day is around the corner, my mind was full of roses as I was thinking of ideas for the day. I don’t know if it was the power of roses or the nostalgia of childhood, I got reminded of Rose Milk. I found myself drooling thinking of a taste that I relished as a kid.
When it comes to Rose Milk, my taste buds refuse to accept anything but what my neighbour Aunty used to make for us. Aunty was generous to share her recipe and I enjoyed sipping it after years. Again, may be the magic of the season, I did spend some effort on garnishing it for the two boys in my life.
So here goes the recipe: