Source: all the books I read this year Advertisements
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Living in a city where power fluctuations disrupt every aspect of your life [generator only fuels basics like fan and lights], and finding yourself unable to use the oven or a blender – has certainly forced me to rethink how I cook. I bake less often, make simple stovetop recipes, and minimize the use of any… Continue reading Stovetop Portobello Mushroom Pizza
A lot of meals for our family of 2 feature some grilled meat or tofu, with a side of baked veggies. The idea for one of us to eat clean and healthy is really about complimenting a daily gym routine, but for me, it’s about getting ahead of arthritis and a whole host of auto… Continue reading Quick [Nargisi] Kofte w/o Gravy
A few years ago , I started to learn more about ‘healthy’ cooking and baking. It started with the Whole Life Nutrition cookbook that my friends/roommates swore by, not because they had any dietary constraints, but because they were interested in eating clean. Fast forward another 6 months and my very first roommate in Seattle was both… Continue reading Savory Almond Scones
One of the very first desserts I learnt to make with the first batch of Project Feast trainees was this kunafa – melt in your mouth combination of vermicelli dough, cheese and a floral essence. If you can get your hands on kataifi, then this recipe is a simple one. Even without the kataifi or… Continue reading Nabulsi Kunafa – Iraqi Dessert
Most people think of methi leaves and conjure up images of parathas, theplas, aloo-methi subzi, methi in curries…you get the idea. But it wasn’t until a few weeks ago, that someone urged me to try fresh methi leaves in a salad. Now, anyone who has attempted to eat methi on it’s own knows that it’s… Continue reading Fenugreek [Methi] Salad
A last minute late afternoon trip to The Fatty Bao proved to be the best thing I did yesterday – delicious panAsian food and fresh air. I’ve been hearing about this place for months, lots of people talk about going there or having eaten there, and how delicious the pork is, and did I know… Continue reading The Fatty Bao [Bangalore]
I’ll be singing praise of Om Made Cafe in Bangalore, until the day I leave India.
The first time I came here, my friends and I sat and ate for 5 hours, without so much as getting a dirty look from the owners. The second time, I came with my partner, and had a relaxed mid-day lunch. The third time…you get the picture.
Homemade Gluten-Free Crackers.
During 2009-2010 I lived with someome who had every food-allergy on the planet [just about]. She was gluten-free, dairy-free, soy-free [mostly], corn-free, sugar-free [mostly]. And she loved having me cook for her, as she did for me on many a week night when I got home from work after a grueling 12-14 hour day.
So, in the spirit of being a good roommate, I learnt how to make delicious things, on a moment’s notice, that met her restrictions.
Many years later, no food restrictions in sight, I’m still addicted to many-a-recipe from my time with Karen. Including these crackers. Which go surprisingly well with any dip, or on their own. The only thing they don’t do – is travel well. [Recipe inspired by Nourishing Meals]
Note: Roll the dough between 2 sheets of parchment paper, and bake on the same parchment. Crackers store well for about a week, but I can’t fully validate that, since they never last more than a day or two.
1 ½ cup flour [variety of oat, sorghum, rice]
2 tablespoons arrowroot powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup cooked quinoa or millet [even brown rice works well here]
6 to 7 tablespoons extra virgin olive oil
1/3 to ½ cup water
1 -2 tablespoons of sesame seeds, flax seeds, poppy seeds, garlic and onion chips – sky’s the limit
Sea salt and cracked black pepper – to taste
Preheat oven to 375 degrees F.
Place all dry ingredients [minus toppings] in a food processor and pulse until mixed. Then slowly add olive oil, and water until dough forms. Pull dough on to parchment paper, and gently roll out. Sprinkle all your toppings, roll again to embed them, then gently cut with a butter knife. Slide onto a baking sheet and bake for 30 minutes.
Cool, eat, repeat.