Almond Cheese Spread

We shook off the snow and tumbled into the house. We were cold and hungry. And you know what's my comfort food on a cold, snowy day? Hot, buttered toast! Nothing can make me feel as good. So aunty put the griddle on and liberally coated it with butter, placing two slices of bread to crispen to that beautiful gold. 

When she flipped it over to the other side, I thought we were almost done. But, nope! She had an ace up her sleeve. She dolloped on some cheese spread and let it just melt into the crisping toast. Dotted with ketchup. And then judging my impatience correctly, let me wolf it down straight from the pan.

I waited for the salty, slightly plastic cheesiness of store bought spread to hit my tastebuds. But instead was surprised by subtle flavours so generously complimenting the creamy goodness that could only come with homemade love!

It was so good, I wolfed down six toasts before my foodie brain could form the words, " May I have the recipe, please?"

That was 12 years ago, and I still slather this spread with the same reverent wonder. For me it has the same joy as my grandma's home made white butter. Another dairy addition to my toast I can't get enough of!

Another good thing about this cheese spread is that it sneakily incorporates the wholesome nutrients that  growing tots may screechingly run from. But ever know a kid to turn down cheese and toast? Nope! So say hello to our hidden superfood friends- Almonds and Garlic. Even Keto Hubby gave the spread a big thumbs up! It was just the thing he needed to jazz his Keto Bread :)

So I'll go steal a spoonful from the jar, while you go whip up your own batch of yummy health.

Ingredients:

Cheese           200 gm (grated)

Cream            1/2 cup

Milk               1 cup

Almonds        20

Vinegar          1 tsp

Sugar             1 tsp

Red Chillies   5

Garlic             5

Pepper           1/4 tsp

Method:

Soak the almonds and red chillies for half an hour. De-seed the red chillies. Remove the skin from the almonds and discard the water. Run the almonds, chillies and garlic in the mixie to make a coarse paste. Add the rest of the ingredients and blend till smooth. Refrigerate and use within a week.

Notes:

I used fresh cream (malai) skimmed off the top of our milk. You can use packaged cream as well. 

Since the chillies are soaked and de-seeded, they are not spicy and are mild enough for kids. You can however reduce the chillies if you like.

For the Keto version replace the sugar with Stevia. 

A Spoonful of Immunity: Turmeric Amla Pickle

" Aah! You can feel the healing goodness travel through your entire being," exclaimed Mads Masi with every bite. That definitely had my attention. I backtracked to the table to get better acquainted with this health bomb I had missed. Never would I have guessed that the bowl of blinding sunshine I had dismissed as just another chutney was the reason for the health hallelujah! 

Turmeric and Amla Pickle. Yet another ingenious method Nani had devised to sneak immunity into our daily food. And its no grandma's tale, really. Science has backed the benefits of the Indian gooseberry for years. And turmeric of course, is already hailed as the super-food of 2016.

Turmeric has proven anti-inflammatory properties. It has been known to reduce the risk of cancer, normalize insulin levels, banish aches and arthritic pain, promote healthy digestion and boost brain function. Now, I could list all the proven benefits in detail, or you could just read them here and here.
As for Amla , the humble and much ignored Indian Gooseberry is loaded with Vitamin C making it ideal to stave off those pesky coughs and colds. The high iron content is great for combating anemia and getting that gorgeous glow. It is also a known agent for stabilizing blood sugar, promoting heart health and also the high fiber content means bye bye constipation.
On their own turmeric and amla are a little strong to munch. But toss them together in this super healthy and you will have the entire family lining up to get their daily dose. Bursting with freshness and flavour, who would have thought great health came in such chatpata form!
And yes, Mads Masi was right! You can truly feel the healing goodness travel through your entire being!

Ingredients:
Raw Turmeric Root        250 gm
Amla                              250 gm
Lemons                          3
Kala Namak                  to taste
Sugar                             3 teaspoon
Oil                                 2 tablespoon
Asafoetida                     a pinch
Red chilli powder          1/4 teaspoon

Method:
Grate the turmeric and amla as finely or coarsely as you like. Toss in the sugar and kala namak or black rock salt. Squeeze the juice of the lemons on top and mix well. Heat the oil in a small pan till it starts smoking. Add the asafoetida and turn off the heat. Let the oil cool a little and then add the red chilli powder to it. Once the oil is completely cool, mix in with the rest of the ingredients. Spoon into  a sterilized bottle and let it rest in the fridge. After three days, the pickle is ready to eat. It keeps well for a month if refrigerated. Just a spoonful with your lunch and let the pickle work its magic!
 

Cheese Straws

I was not a skinny child. Far from it really. The culprit though was Mum. She is an amazing cook and kept me interested in food by dishing out a wide variety of delicious home cooked food. An expert of most cuisines, her passion lay with baking. It was no coincidence then that I always had a tempting array of cakes, cookies and crackers to snack on. Even the extra miles Dad made me run weren't enough to dent the sunshine of Mum's baking! 

One of my favorite things to munch on were these twisted golden delights. Cheese straws! Aahh! The very name was enough for my tastebuds to conjure the crisp-buttery-melt-in-the-mouth-cheesiness. Every batch Mum baked would disappear in minutes, even as the melted cheese scalded my tongue. I never could wait for them to cool down! 

Its not just me, but Hubby darling as well. The first time I made them, he insisted that these Cheese Straws become a pantry staple. And they do have to make an appearance at every party I host. Served plain in bowls or with a choice of dips, these go down fabulously with kids and adults alike. And when you snuggle with a book and hot tea on those wintry afternoons, these little twists will keep you good company! And when you run out, they are easy enough to bake on demand :) 

Ingredients:
Cheese          50 gms
Butter           50 gms
Flour            1 cup
Salt              1/2 teaspoon
Milk             1/2 cup
Pepper          1/2 teaspoon
Oregano       1/2 teaspoon (optional)

Method: Sift the flour and salt together. Grate the butter and cheese into the flour and mix lightly. Adding a little milk at a time, mix it into a smooth dough. Do not knead. Divide and flatten into two halves. Cover with clingfilm and freeze for an hour. Unwrap and roll out  to a thickness of 1 cm. Like a thick roti. Sprinkle with the pepper and oregano. Cut into strips and twist. Preheat the oven to 180 C and bake for 15 minutes till crisp. You can vary the flavours by experimenting with the herbs you sprinkle on top. And do try to wait for them to cool before you take that first bite!

Meat pickle

I can't stop dancing. Or singing. Its that time of the year finally! Time for my annual vacation home. Three weeks of doing absolutely nothing. Three weeks of being completely pampered by mum and dad. And three weeks of gorging on all my favourite food, cooked not by me, but by mum, granny, aunt and my darling Robert uncle! And yes, I absolutely aim to overindulge!

Last Sunday as we sat making plans for the upcoming vacay, Hubby Dear issued a dire warning against pilfering his share of the meat pickle this year. You see, every year when we go home, Mads Masi bottles a jar of the most sinfully addictive meat pickle, exclusively for HD. It was great in the earlier years when I was following a vegetarian diet. But then I returned to the meat fold, with a vengeance! So when last year's batch made its way to us, HD was none to happy he had to share. But imagine his disappointment a couple of hours later when he poured himself a chilled beer and headed to spoon a few pieces of his favourite snack. The pickle jar was empty! In my defence, running after the monster munchkin all day is hungry work. And did I mention the pickle is sinfully addictive?!

He was of course mollified when Masi bottled a batch specially for him and I swore to keep my fork away. 

The memory though, remained. Hence, the dire warning! And that was what led to my sleepy sunday turning into a sweaty one. Ever had one of those moments when you share a food memory and the description is so vivid you can almost taste it in your mouth. And so strong is that sensation that you just have to have it. Like right that moment. Or your tastebuds will drive you nuts as you drool unchecked?! Well, lets just say we needed our meat pickle fix. Right that moment. A week was too far away!

A frantic call to Masi for the recipe and we were raring to go! The only hitch? Goat's meat wasn't available! But as my friend said, Baa ain't too far from Oink. So pork it would be! The promise of that tangy, tasty pickle spurred everyone into action. HD took off to bring us the choicest cuts. And Oink Friend helped peel, chop, grind and stir. And stir. And stir! And...excuse me, while I go polish off that last forkful ;)

Ingredients:

Meat (boneless)       1 kg (goat/beef/pork/lamb)

Mustard oil              1 1/2 cups

Ginger                      100 gms

Garlic                       125 gm

Vinegar                     1/3 bottle

Sugar                         a pinch

Garam Masala          1 heaped tablespoon

Salt                            to rub

Method:

Wash the meat well and rub the pieces with salt. Keep aside for two hours. Grind the ginger and garlic to a fine paste. In a heavy bottomed pan, heat the oil on high flame and saute the meat. When the pieces start shrinking, and the meat is half done, add the ginger garlic paste. Reduce the flame to the minimum. Add cook till the meat is done. Stir frequently in between to ensure the meat doesn't stick to the bottom of the pan. Add the sugar and garam masala and cook for another five minutes. Let it cool for 1/2 an hour. Stir in the vinegar and store in sterilized jars. If the weather is warm, it is better to keep the pickle refrigerated. It will keep in refrigerator for a couple of months. Provided of course, you have the willpower ;)

Bottle Gourd (Lauki) Soup

There are only three people I know who relish the humble lauki. Baba Ramdev, my grandmother and my lil toddler. Though in all fairness, lil toddler will eat just about anything. What is it about this veggie that puts off people? The blandness say some, the seeds say others. Well, the seeds can be discarded. And as for the blandness, well, that is exactly what makes the veggie so versatile! It happily adapts to any flavour and cuisine.
This recipe is my mum's brainchild. You will never catch her eating lauki, she hates it with such passion! But in an effort to introduce the family to healthy eating, she adapted it to soup and the result was simply delicious! So as you flounder around the market looking for veggies to break your soup monotony, bring home a bottle gourd. I promise you will soon be a convert!

Ingredients:
Bottle Gourd (Lauki)       1, medium
Butter                               1 tsp
Onion                               1, chopped
Milk                                 1
Peppercorns                     6
Chana Dal                        2 tablespoon
Water                               3 cups

Method:
 Peel and cut the lauki in cubes. In a pressure cooker, heat the butter. Saute the onion till just golden. Add the rest of the ingredients. Add some salt to taste. Pressure cook for 7 whistles. Once the cooker cools, remove the solids with a slotted spoon and grind in the mixie. Pour the puree back into the liquid and bring to boil, stirring a couple of times. Serve hot and revel in your latest health choice :)

Mom's Onion Soup

Onion soup? I know the name doesn't conjure visions of heartwarming, delicious, soul stirring food. But contrary to what most people think, the humble kitchen staple morphs into a flavourful gourmet extravanganza for the taste buds. The French Onion soup is sought after across the world, and features on the menu of some of the best chefs. 

The original Onion Soup calls for beef stock and cream, and is topped with generous amounts of grilled cheese croutons. Not too healthy for the heart or waist, i agree! Thus, presenting, Mom's Onion Soup. Her version still retains those gorgeous golden caramelized onions, but the rest of it is simple, light and infinitely more healthy. I warn you though, this soup is super addictive. Just ask hubby. He's put in a permanent request that mum make two extra mugfuls for him each time! Coz as they say, " No one can drink just one!!"

Ingredients:

Onions            4, large

Butter              2 tsp

Milk                2 cups

Water              2 cups

Peppercorn     10

Salt                 to taste

Method:

Heat butter in a pressure cooker. Add chopped onions, Saute till the onions are golden. Add the rest of the ingredients and pressure cook for 4 whistles. Cool. With a slotted spoon remove the onions and peppercorns and grind them in a mixer. Add the paste back to the liquid and heat on low flame, just before serving. Yes, it is that simple! And if you are feeling particularly indulgent, serve up with a side of grilled cheese toast ;)

Spicy Crunch

I have a confession. Every evening my husband sneaks out and cheats. I can't blame him really. I would too if I had the time. Its an affair that began as kids, and now no matter how much he tries, he always does give in to the temptation. He does feel guilty. Cheating on my cooking that way. But I object more on the grounds that he is cheating on his health. Alas! The allure of street food is a slutty siren you can't ignore!

So in the spirit of good health, I decided to recreate the street food magic in my home kitchen. It may don healthier clothes and svelter calories, but it still packs a mighty punch. The recipe below is a twist on the tangy, fiery, pungent Mudi.

Mudi is made of puffed rice like it's cousin Bhel. But unlike the Bombay and Delhi sweet- tangy bhel, the Mudi of the east is a tangy, pungent mix of puffed rice, spices, nuts and mustard oil. In my version, the puffed rice is replaced by cornflakes. Well, because I had a lot of boxes in my pantry! No compromise in taste though. After all, hubby dear has stopped sneaking out now!

Ingredients:

Cornflakes                         3 cups

Mustard Oil                        8 tablespoons

Roasted Peanuts                 1/2 cup

Sprouted Kala Chana         1/2 cup

Onion                                 1, finely chopped

Green chillies                     4, finely chopped

Red Chilli Powder             1/2 tsp

Chaat Masala                     6 teaspoons

Coriander                           3 teaspoons, chopped

Method:

 Heat the oil in a wok. Add the cornflakes and fry stirring continuously till just golden around the edges. Take off the heat. Add the rest of the ingredients. Adjust the seasoning as per your taste, Garnish with coriander, and serve!

Rasam

With winters just round the corner, sniffles are fast beginning to make an appearance. And the best way to combat this is with a hot glass of spicy South Indian Rasam. Besides warming your body and clearing your nasals, this drink is probably one of the most appetizing digestives. So what are you waiting for? Lets starting making our TOMATO RASAM.

Ing: 3 large tomatoes

       2 tbsp tamarind pulp

      1/4 tsp turmeric pd

       1/2 tsp chilli pd

     1/4 tsp asafoetida

       3 cups boiling water

      salt to taste

Rasam Powder: 1 tsp Cumin seeds

                           1 1/2 tsp coriander seeds

                          8 peppercorns

Method: Combine all the ingredients for the rasam powder and microwave at 70% power for 2 minutes. Cool and grind. Pierce the tomatoes with a fork and Microwave at full power 4 minutes. Peel and discard the skin and run in the blender till coarsely mashed. Combine the hot water and tomatoes. Add the rest of the ingredients, including the rasam powder. Microwave at full power for 4 minutes. Serve hot with steamed rice or slurp like a soup :)