The sudden drop in temperature this week here in London looks like the end of autumn / arrival of the cool winter. Winter, as all of you know, is the season for eating more (as compared to summer), eating rich foods, and keeping warm. With the same intentions every year, I do prepare a lot of items with the so-called warm ingredients e.g., ghee, sesame seeds, pistachios, almonds, and figs.
Having gained a few kilos/pounds over Diwali, I am now determined to get back on the healthy wheel 🙂 Hence this post covers another great nutritional dish using my regular/one of the favourite vegetable – Broccoli.
Bhakarwadi is a fried savory snack that has a spicy and tangy stuffing, rolled into a dough and, sliced into small pieces that look like pinwheel cookies. Bhakarwadi is a quite known in Western India, particularly in the states of Maharashtra and Gujarat. The best part of this snack is that it has a very good shelf life – it can be stored at room temperatures for around a month.
Everyone loves cookies and that definitely includes me, my darling hubby and my little angel. I had previously never tried baking and was little hesitant when my hubby asked to get some home-made cookies. Under pressure :), I had to take the plunge but it turned out great (Thank God!).
I have seen/observed that many people don’t like Spinach – my hubby being one such example 😉
Green vegetables should be a part of our meal but it seems hard to get some people to have spinach – especially men n kids 😉 For all these folks, I have today prepared Spinach Koftas – no, these are not the regular fried koftas. This is the baked version from my side – I mostly try to avoid deep frying. These green beauties (spinach kofta) have resulted in the delicious Baked Palak Kofta Curry !!
For the benefit of all, Nankhatai is a tea time snack that originated in the city of Surat, Gujarat. Essentially, it is an Indian short bread / cookie / biscuit.
The name Nankhatai is a combination of the Persian word ‘Nan’ (meaning bread) with ‘Khatai’ (meaning 6). A bread which made up of 6 main ingredients – semolina, chickpea flour, all-purpose flour (maida), sugar, butter/ghee and, nuts (almonds/pistachios). But nowadays there are many different versions of Nankhatai.
I have always fallen back on typical Indian snacks like samosa, kachori, chat, fritters etc., when I wanted the taste and had the time to prepare. Around a month back on one evening when the London weather suddenly turned rainy, it made me crave for some new snack. I wanted a snack which was spicy, tangy but not the regular Indian snacks. The curiosity in me arose and, then came to my mind – McDonald’s Veg Pizza McPuff.
Poha came into my breakfast life from my marriage. I know and accept that Poha in its original form itself is a light and healthy. But I got really bored eating the regular Poha twice a week that I desperately wanted to experiment. And then I came across this super-healthy recipe.