Do you ever have those days when you feel like having something filling, flavorful, colorful, sweet and sour, but you don’t want the dish to be heavy and not too filling. It’s one of those days when you don’t want those extra calories to pile up but, it’s hard to give up on that craving.
Well, this dish is for those days. To me, its a perfect weekend lunch. Our weekend lunch is difficult decision to make, specially on Sunday. My boys have sports and morning are always eggs, banana and milk or smoothies. After spending most of our day at sports ground and returning home at 2 PM, you can imagine the huge hunger pangs and growling stomachs.
At this point, serving my boys with kebabs or burgers is fine since they can easily digest it but the problem is that with 4 hours remaining in dinner, you want something filling but nothing too heavy. This dish is is perfect for those days.
Chhole/chickpeas are rich in fiber, vitamins and minerals. Mixing them up with tomato, onion, coriander leaves and few spices with yogurt, chutneys and sev make an excellent chaat which is satisfying to your belly and craving. A mouthful of delicious bites without the fear of adding extra calories.
My hometown, Jodhpur never got a lot of seafood. In fact, I grew up eating only one kind of fish, Surmai or King Fish and that too in just 2 ways, one in a curry and second was fried without any marination with a little masala sprinkled over it. And, I never liked fish curries.
Things changed when we had our more frequent Delhi trips and since we were old enough to venture out, my father introduced me to some delicious variety of fried fish in Jama Masjid and if you have ever been to Delhi and you are a non vegetarian, then you have to visit Jama Masjid and try the food there. Some old restaurants still serve the authentic and traditional Mughlai dishes which are hard to resist for a Non vegetarian foodie.
Coming back to the fish, though trying different kinds of fishes, I never tasted a tandoori pomfret till my trip to Mumbai in 2003. I still remember the place not being that nice but serving some great food. I loved the pomfret but we didn’t spend a lot of time for me to remember the taste for long. A few years later, I get married to Mr. Parveez and my Father in law had this special place from where he would bring Tandoori Pomfret and Tandoori prawns….God bless his soul, he is the reason behind my husband’s exclusive and awesome taste buds. And my father in law made me enjoy and understand the flavors of Tandoori Pomfret better.
And since then Tandoori Pomfret is a part of our seafood special.
Mango Lassi is a popular name in Indian houses during summer, specially the Mango season. I personally have always loved sweet and sour lassi, but those days I never realized that Lassi could have fruit flavors as well.
The maximum innovation I tried during our Ramadan was Rose Lassi, which was basically sweet lassi with Rose syrup, not really an innovation. With time, and thank you to all wonderful exposure that I got, I came across Mango Lassi. As a Mango lover, it was definitely something that I wanted to master.
It’s an easy drink to make and very refreshing, specially during summer evenings. I prefer using real mangoes for lassi than mango puree. I feel the taste is more pure and the natural sugar from Mango gives it a great taste.
Have you ever had problems feeding your kids enough fruits? Well, I do. I love the fruit and vegetable servings designed by the food pyramid. If you pay attention to the food pyramid, you might realize that your kids aren’t consuming enough.
We do make loads of shakes at home, but most of the shakes would have sugar, milk and fruit and there wouldn’t be anything too fancy. Most of the shakes were just Mango . Then one day, we ventured out the world of smoothies that became a huge trend in early 2000. I felt it was an excellent way to serve your kids everything they wouldn’t consume if they saw…LOLzzz.
With all this came in my reasons to start making my own smoothies. The boys love it since its the best thing they can have on the go. Smoothie makes an easy, fast, filling and super healthy breakfast.
My boys love Mango and every Mango season, we get tons of mangoes and a lot of times with busy schedules and summer outings, we go without eating. The problem also is that Mangoes go bad really quickly. So, making smoothies is a great way of incorporating them to your meals.
Mix in your choice of flax seeds and hemp seeds and it would not just make it more delicious but also a super healthy breakfast. For a great smoothie, you have to make sure the milk is chilled. You can always put the milk in the freezer for 15-20 minutes, and it would make your smoothie much better than normal.
Have you ever had problems feeding your kids enough fruits? Well, I do. I love the fruit and vegetable servings designed by the food pyramid. If you pay attention to the food pyramid, you might realize that your kids aren’t consuming enough.
We do make loads of shakes at home, but most of the shakes would have sugar, milk and fruit and there wouldn’t be anything too fancy. Most of the shakes were just Mango or banana. Then one day, we ventured out the world of smoothies that became a huge trend in early 2000. I felt it was an excellent way to serve your kids everything they wouldn’t consume if they saw…LOLzzz.
With all this came in my reasons to start making my own smoothies. The boys love it since its the best thing they can have on the go. Smoothie makes an easy, fast, filling and super healthy breakfast.
Mix in your choice of flax seeds and hemp seeds and it would not just make it more delicious but also a super healthy breakfast. For a great smoothie, you have to make sure the milk is chilled. You can always put the milk in the freezer for 15-20 minutes, and it would make your smoothie much better than normal.
This dish is from the region of Kashmir. Its fascinating to see how produce from a region makes fabulous dishes that are heard to imagine. We all, as Indians use fennel in food in some way or the other. But, before I came across these kebabs, I never knew that fennel seeds can be used as the main ingredient and make kebabs that taste so delicious.
The taste of fennel bulbs or aniseed adds a lot of freshness to the flavor and the flavor stands out, no matter what other spices you add to the dish. This dish is mild, flavorful and easy to make.
Chicken Frontier is a simple kebab made with spices and Ginger garlic paste. I believe the recipe is originated somewhere from Punjab. During the time of wars, when supplies would be limited is probably when this recipe came into existence. With time, improvements were made and the recipe I share is my improvised version of this lip smacking delicious kebabs.
