Drumstick / Moringa

In our fast changing world where everything needs to be achieved yesterday and all possible shortcuts are welcomed and used for daily living...so too is the quest for healthy anti ageing miracle foods which boost our immunity and give us the satisfaction of doing good for our body which we may otherwise ignore while multi tasking from day to day !!!
While many of us look outside of our own cuisine...to the west who thankfully remind us of the health benefits of foods /herbs/grains that we have around us,that we may have long forgotten or tend to take for granted until we are given a reminder in the form of a glossy article in a magazine dedicated to a healthy lifestyle !!!

While we are trying to include flax seed, quinoa, goji berries,alfalfa...in our diet we must keep in mind the benefits of foods that are around us and are far easily available and workable into an Indian diet like our humble DRUMSTICK TREE...or otherwise known as Moringa Oleifera or The Tree of Life !

Pav Bhaji

Pav Bhaji is now popularly considered as one of the top street foods of Mumbai...loaded with butter and ghee,very few resist the temptation but often feels like an overload on the stomach which it probably is !!! It was with a lot of hesitation few years ago that I decided to make a healthier version at home...when there's a whole world of flavours out there,why not try to add those to make a dish that one may otherwise try to avoid ! Despite being frowned upon by the pav bhaji lovers who insist it just cannot taste good without the huge amount of butter....I beg to differ...having served my bhaji to discerning food lovers from both the south of India,Mumbai or Delhi.. who said that they did not miss the butter loaded version after eating it's healthier counterpart...I thought maybe this recipe is worth sharing...not so much the ingredients differ,it's more the cooking techniques,instead of sauteing endlessly in ghee/butter,the masalas are cooked by adding small amounts of water. There is a bit of confusion if it's a Punjabi or Mahrashtrian dish...does it matter as long as it's healthy and tasty ?! I think not ! The people that have eaten it,swear that it's a yummy accompaniment for the staple dosa/uthappam the next day....
Bhaji masala
 Now,as far as the masala goes,you can make it ahead and keep it in a glass jar,it has 2 Tbsp coriander seeds,1 tbsp cumin seeds,dry mango powder,5 dried red chillies,1tsp fennel seeds,2 sticks cinnamon,6 cloves,5 pods of cardamom seeds,star anise-2,turmeric powder,dry ginger..roast all the whole spices over low heat until aroma arises..let cool and blend to a powder with the turmeric and mango powder and dry ginger...or you can also use the everest brand of pav bhaji masala which is also good in a hurry,which is why I have included the packet in the picture...there are many times I have used it when my spice mixture has dwindled or when i'm in a hurry and have no time to roast and cool spices...it's entirely up to you !
Ingredients
Potatoes-3
Carrots-1/2 kg
Beans-1/4 kg
Cauliflower-1 small (optional)
Tomatoes-1 kg
Green chillies-1
Coriander leaves-a big hand full,finely chopped
Lemons-2 
Pav bhaji masala-3 tbsp or to taste
Pav bread-I do try to get whole grain pav /ragi bread
Butter-1 tbsp for garnish (optional)-to make the elders happy ;))
Oil ,Extra virgin olive oil(EVOO)-for the Pav
Method
Pressure cook the potatoes,carrots,beans and cauliflower with just enough water,cutting them smaller will help to cook faster.
Once u remove the lid,using a hand masher mash them well with the liquid,so as to keep the nutrients intact as much as possible
In a deep pan,add 1 tbsp of oil and add the green chili and tomatoes and saute until pulpy and the oil floats,at this time add the bhaji masala and saute well,keep adding a tsp of water each time until the masala cooks well and combines with the tomatoes.
Now add the mashed veggies and mix well.
Then add salt,coriander leaves and some more water,about half a cup and continue stirring.
From this point on,you need to work on getting all the  flavours to come together...that means tasting for seasoning and doneness,adding water and letting it cook down really helps in blending the flavours !
Transfer to a dish,just before serving,add the butter in the middle and serve with lime segments.
Cook the pav/ragi bread on a medium tava with a little EVOO until golden or with butter if you prefer !

Non-Veggie Roast

This awesome recipe for Roast Chicken was shown on a Master Chef episode by Gary Mehigan...he made it look so simple and so easy,I just had to try it out ! True to what he said,it was super easy and absolutely yummilicious...a perfect Roast Chicken...I have added and omitted certain things based on availability but I know ,it would grace my table frequently in the years to come ! I have kept this blog vegetarian for the most part,but a dish like this needs to be shared and I do hope it gives you and your family the pleasure it gave me and mine :) Gary used a whole dressed chicken,I went with drumsticks and breast pieces,I suggest either using a whole chicken or only drumsticks !
Roast Chicken with stuffing balls and dressing
Chicken-1kg
Lemons-2 sliced thin
Thyme dried-2 Tbsp
Salt ,Pepper
Par boiled potatoes-quartered and seasoned-4
Baby carrots-1/2 kg
Garlic-6 fat cloves (optional)
In a hot pan,add some olive oil and sear the chicken on both sides until golden....while searing ,just scatter the thyme and tuck in the lemon slices and add seasoning.You can also sear the garlic if u wish.
After searing until u get some colour for a minute or two...place on a baking tray.
Into that tray,add the chicken juices from the pan,the lime slices,salt,pepper,potatoes and drizzle some more olive oil...let roast in a hot oven for 1 hour
I also added the garlic cloves whole into the roasting tray.
Cook until done and golden.
Stuffing balls
Whole grain bread -3 slices crumbed
Parsley 1/2 c finely chopped
Salt,pepper and 1 egg
Worcestershire sauce(optional)-I added for flavour,u may omit.
Mix all the ingredients well by hand and form into small balls and fry in a little oil in a shallow pan,until golden,set aside.
Dressing
Now Gary made an aioli from scratch,as i don't like to eat raw egg and I did not want the calories,my dressing was yoghurt,mustard,salt,pepper and capers...to taste...no specific quantities really,for 1 cup of dressing,it would be 1 cup of yoghurt,2 tbsp mustard,salt,pepper and 2 tsps of capers...now pl add or lessen any depending on your taste.
Now,the carrots ,I kept it simple as they were so beautiful,just 1 tbsp of olive oil and 1 tbsp of honey in a pan,plopped the carrots and turned it until it simmered for 5 mts and coated it with a sticky glaze ! Yum !...You may add salt if u wish !
To serve...you may do so individually or cut up the chicken and arrange it on a platter with the stuffing balls,veggie and dressing...very chefy like ;))

Broccoli soup

Broccoli is a veggie that I love in any form but there a lot of people who just are unable to bring themselves to enjoy eating this versatile veggie...I think you do need to find a way to get into your system somehow because the health benefits are varied and many ! Cooked broccoli offers more benefits than raw,however I don't mean for you to deep fry them...a light steaming or a quick stirfry or blanching will suffice !

Cooking the vegetable increases the indole content by freeing a crucial enzyme.Broccoli in addition to being high in vitamin C also contains phytochemicals-beta carotene,sulphoraphane and indoles which protect against or slow the growth of some types of cancer ! Being high in Vitamin C .it helps in the absorption of iron from eggs,meat and fish...so it's a good side dish to have...like Orange Juice goes with eggs for breakfast !!!
I have no doubts that you will enjoy this soup...take it from me, from the age groups of 6-60 have licked the bowl clean :))
Ingredients
Broccoli -1/2 a kilo
Onion-1
Veg stock -5 cups
Salt,pepper
Milk-1/2 a cup (optional)
wholegrain bread-3 slices,cut into croutons and toasted in the oven until crisp
Fresh red chillies(optional)-sliced and lightly sauteed in olive oil
Veg stock for broccoli soup
Water-6 cups, carrot-1 , onion-1,bay leaf-1, garlic cloves-3,whole peppercorns-10,salt.
This can be left, after coming to a boil,on a slow simmer for half an hour or...
This can also be put in a small pressure pan,about 5/6 whistles...and then let it cool before u open the lid.
This stock can also be made ahead of time and frozen in an ice tray...for other soups you can also add some celery and herbs like parsley...when u make the soup just add as many cubes as you need directly into the pan !
Method:
Cut the broccoli into florets
Chop the onion finely
Strain the veg stock and set aside reserving the carrot,onion,garlic and peppercorns
Now heat a large pan,add a dash of oil,lightly saute the onions until soft,add the broccoli and stir through for 2 minutes,now little by little ladle the veg stock in...add salt and pepper,let it come to a boil
Take off heat and set aside to cool.
Puree it in a blender/mixer...smooth or chunky depending on your preference....check for seasoning.
Pour mixture back into the pan,add the milk,check for taste and warm through gently.
Ladle into bowls and garnish with the bread and chillies...colourful and YUM ;D

Note; If you are not using the milk,puree it to a smooth consistency and gently heat before serving !

Kitchen Garden

Kitchen Garden... now to most of us the hesitations in having a fully functional kitchen garden is a lack of time ,sometimes a lack of space ,no extra set of hands to help to weed /maintain...the list can be endless !
But I think once you introduce your family to the joy of seeing a fruit or vegetable ripening in your own home and harvesting it just before it needs to be cooked or eaten...well that kind of satisfaction and happiness is unexplainable ! Now thanks to green groups like Swastika ,run by Chitra Krishnaswamy ,who has an amazing array of fruits,vegetables and greens in her home...it has become far easier than before to nurture a modest but adequate kitchen garden in a small area using organic farming techniques !
One has to meet her to be inspired and let me tell you, a taste of your own home grown produce and you will be hooked for life ! These grow bags do simplify things to a great deal...she offers to sell you compost and the panchakavya solution to spray on the plants...that I think is so convenient because one does not need to panic about having to prepare these solutions ! She is very encouraging and generous with her knowledge!
A kitchen garden is not only beneficial for the quality of produce that we will consume but also is so therapeutic for the mind and one who works with nature is a happy soul indeed and you will want to share and make the world around you a healthier place for as many people as you can....I think we all can do with a healthy dose of happiness ,contentment and delicious fruits and veggies...a rich investment to pass on to the next generation. You can contact CHITRA KRISHNASWAMY at 98655 24323...I highly recommend that you at least take a look !

Mini idlis

Though this is not a great pic,the dish was gobbled down so fast that I had to share it as it was. Idlis in all sizes form a staple part of the Indian breakfast,but in a lot of south Indian homes,the younger lot usually prefer to eat dosas rather than the healthier steamed version of the rice and urad dhal batter !!!
While many homes do wonders in flavouring idlis and offering them in many exciting avatars...which i do plan on discovering and experimenting with soon....this particular dish is very very simple,flavour full and bursting with the freshness of coriander,chillies and tomatoes...so as humble and simple as it is,do try once,on a busy morning,you maybe surprised how satisfying it could be !
Ingredients
Tomatoes-2 finely chopped
Green chillies-2 finely chopped
Coriander leaves-a small hand full,chopped very fine
Onion-1 finely chopped(optional)
Method :
Steam the idlis and set aside...this recipe is for two platters of mini idlis.
In a small pan, add a tbsp of oil,saute the onions,green chillies .
When soft,add the tomatoes and saute until slightly pulpy.
Add the coriander leaves and stir well a few times
Add salt and stir.
Take off the fire and add to the slightly cooled idlis and toss through gently.
People who like the taste of coriander and tomato will love it as it is...alternatively you could serve it with a coconut chutney or a mint chutney or also add in some idli podi as extra flavouring...simple and tasty !

Veg Torte

Veggie Torte

Thanks to Stephanie Alexander who is so passionate about teaching, I watched her make this torte on an episode In Masterchef Australia, a few days ago and I was delighted by the simplicity,wholesomeness and taste of this dish ! The Quantities were not mentioned,so I went purely by eye and am quite satisfied with the

results!!!                                                                                                                                                    

Ingredients

Spinach            1 bunch

Potatoes               2

Feta cheese -      100g

Pine nuts(optional)     -1/4 

For the shell,1 cup of flour ,110ml of water mixed with 2 Tbsp of olive oil,add salt,mix into a smooth dough,knead it well for a few minutes,add a little more flour if sticky......set it aside for 20 mts.Saute the spinach,with salt,pepper ,in a little olive oil until it wilts,press and squeeze out the excess water and set aside.Boil the potatoes,cut into circles and set aside...Now,roll half of the dough,very thinly and lay it onto a greased dish,layer the potatoes at the bottom,add a dash of salt and pepper on the potatoes...then add in the feta and the spinach,top with the pine nuts...roll out the remaining dough ,very thinly and cover the top of the filling...brush all over with olive oil...Heat an oven at 200 C and bake until the top is brown and crisp....as it's an olive oil dough and we roll it thin,it will not be rich like a puff pastry but more thin and crispy.

Do feel free to go ahead and experiment with other fillings,just keep in mind that it should not be a wet filling as it will make the pastry bottom go soggy !

 

Egg curry

Egg curries vary in every Indian home and are universally loved by all .This is one gravy that is simple to make and makes an otherwise regular lunch feel special !
I like this gravy for many reasons,for starters it can be made with just egg white, the ratio to eggs per person is far less and if you find yourself short of eggs at home,this is one gravy where a few eggs  can easily feed a group of 6/8.
Ingredients
Eggs-3
Small onions-10-finely chopped
coriander leaves-finely chopped
green chillies-3 finely chopped
Whisk all the above ingredients together ,adding salt to taste.
Heat a paniyaram pan or you can bake them in a mini muffin tray
spoon the egg mixture into the holes
Use a long skewer and turn the egg paniyarams over when the base is cooked
Remove and set aside and pour the next batch.
Now once the egg mixture is all cooked,these egg paniyarams can also be used to make like an egg biryani,cut up to add to a salad...quite versatile !
Gravy
Tomatoes-3
small onions- a hand fullcoriander seeds-1 Tbsp
jeera (cumin)-1 Tbsp
dried red chillies-5
ginger-1/2" piece
garlic-4 cloves
Saute the above ingredients together in a pan with a little oil,saute until well combined.
Let cool and grind to a paste.
Now heat oil in a deep pan,add the tempering ingredients,ie a few mustard seeds,curry leaves and dried red chillies.
Once they sizzle ,add the ground paste and mix
Add about 4 C water and let come to a boil
Add salt,check seasoning and let boil to required consistency
Remove from fire...add the egg paniyarams...re heat if required before serving.

Wholemeal Red Velvet Cake

Red Velvet Cake is one of my favourite cakes to make for an occasion,because it always brings a smile filled with child like pleasure to any face,the ingredients are by far healthier and of course it tastes divine.
The original recipe called for beet extract,please feel free to substitute it for food colouring...if you do use food colouring I would recommend going with a good brand like Wilton or any good organic food colours.As you can see the cake in the pic is not a bright red,because I use as less food colouring as possible and because the flour used is not white,it's wholemeal flour...I'm happy with the red colour on this cake and so far no complaints from friends or family,so ..here it is !
Ingredients
2 1/2 C wholemeal flour
1 1/2 C castor/demerrera sugar
1 tsp soda bi carb
1 tsp salt
1 heaped tsp cocoa powder
1 1/2 C oil
1 C buttermilk
2 eggs
1 Tbsp red food colouring...use more if you want to
1 tsp white wine vinegar
2 tsps vanilla essence
Method
Pre heat the oven to 180 degrees C
In a large bowl,sift together ,flour,bi carb,cocoa and salt....mix in the sugar and set aside.
In another bowl,whisk together either by hand or by an electric whisk,the oil,buttermilk,egg,food colouring,vinegar and vanilla.
Add the dry ingredients to the wet a little at a time and fold together until you get a smooth batter,do not overbeat !
Divide the batter into two 20 cm cake tins and bake until a skewer inserted comes out clean
This would take at least 30 mts each in a moderate oven
As every oven varies in cooking time,I find the skewer test the best option !
Once baked,let cool completely before sandwiching the cakes with a cream cheese frosting and on the top as well.
Cream cheese frosting
400g cream cheese
80 g icing sugar
Beat together until combined and spread.
Note :I've found frosting is something you can change to your liking,if u need a thicker consistency or not as sweet a frosting,go ahead and reduce or increase the quantity of either ingredient as u go along,it will not go wrong in any way !

Note : You can also make this cake in a single 23cm cake tin...will still taste great !

Jaffles !

Jaffles...this is a new word in my food dictionary...until now these were just plain old fashioned grilled sandwiches ;))...now thanks to Master Chef Australia...I now know them as Jaffles !!! Lol...whatever you want to call them,they are delicious,quick and make a healthy breakfast for school going kids !
These in the picture are filled with a combination of grated Kodai cheddar cheese,chopped onions,finely chopped gherkins and a sprinkling of chili flakes...add a few drops of olive oil on the bread before grilling ,if you prefer...a healthy bowl of fruit and a serving of Jaffles makes for a nutritious breakfast ! You can have fun with the fillings,depending on what your child favours :)

Chives

Using herbs in the right quantity and for the right dish,enhances the flavour of a dish and adds a subtle depth to the taste...that if you were to cook the same dish minus the herb the next time around you would definitely find it lacking in flavour ! Once you do educate yourself about using herbs in your daily cooking,it really teaches you that not always does one need masalas and spice blends to make a dish taste like you've put a lot of effort into it ! Subtle flavours also add a heavenly zing to a dish. Having been introduced to the world of herbs some years ago,I can honestly say that I do tend to rely a lot on these leaves, packed with fragrance and flavour, for a lot of my food.

Chives belonging to the onion family have medicinal properties similar to garlic but weaker,they are high in vitamin A and C,calcium and iron and they only,like most herbs need to be taken in small quantities...known to have antiseptic properties too but over consumption which none would resort to will lead to digestive problems !!!They are delicious with eggs,snip them in while whisking eggs for an omelet,scrambled eggs...potato salad, a hung dip...all taste divine with a few sprigs of Chives snipped in ! YUM !

This amazing herb was very sweetly gifted to me by a very dear friend's mum,at whose table I've eaten many  a delicious meal, throughtout my growing up years and whose food is, to date among the most delicious of what I've eaten ever !!!!

The joy of growing herbs and watching  them thrive is unparallelled,they require a very small area,most need lots of sunlight and well drained soil rich in organic manure...I would get started on that herb garden,one at a time,they are otherwise undemanding of your time !

South indian lunch

I've often been asked how to figure out a menu where the dishes compliment one another,especially a vegetarian one ,where many feel the choices are so limited... I do believe that our country is a veggie lover's paradise,with so much to choose from and so many variations to the way 1 vegetable can be cooked...nothing can beat Indian food... now while planning a simple tasty Indian  meal I would suggest to keep in mind a few basic rules...
1 or 2 carbohydrate dishes
a light fresh salad
Definitely a crunchy side dish
A gravy dish
A semi dry dish
A yoghurt based dish
Some pickles,chutneys...that can be made ahead not necessarily on that day...
And of course ,the best for last...a sweet dish
so...how does this sound...
Chappathi
Rice-brown/white
Thattapayir kozhambhu(Red lobia gravy)
Sprouts salad
Beetroot vadai
Avvaraikkai poriyal (broad beans stir fry)
Rasam
Curd with mango/lemon pickle
The sweet dish does not have to be a traditional Indian sweet,some ripe yummy mangoes can be just as satisfying,don't you think ?!

Triple chocolate muffins

These were such a joy to make...recipe courtesy Mr.George Calombaris of Master Chef Australia fame....I have made a few alterations,due to unavailability of ingredients...i would also suggest trying these out with a wholegrain flour...I plan to do that soon,however if you beat me to it,do let me know...this takes an hour from start to finish and I have added a few extra steps for the novice baker...just that sometimes a heavy cake can turn out to be such a disappointment after all that hard work and precise measuring...would definitely make me not very chipper,if that were to happen to me ;))
Ingredients
Self raising flour 1 1/4 C
Oil 1/2 C
Milk 1 C
Eggs 2
Vanilla essence- 2 tsp (he suggests 1)
Dark Chocolate couverture 100 gms /Bournville dark chocolate/ Cadbury silk... cut into squares and refrigerate until use
Soft brown sugar 3/4 C...you could use 1 C too
Cocoa powder 1/2 C
12 white chocolate balls / marshmallows were used in the pic ;p
The triple choc is the cocoa,dark choc and white choc...feel free to play around with this recipe :))
Method:
Pre heat the oven to 200 C/ gas mark 4
Sift together the flour and cocoa
Mix in the sugar...set it aside
Now whisk together lightly in another bowl the milk,oil,eggs and vanilla
Make a well in the dry ingredients and pour in the milk mixture
Now,this is where you need to add that special ingredient...love...fold in gently and patiently,thinking of the person you are making it for :)...do not beat...this will take a few minutes of folding until you get a smooth consistency...it's worth it !
Now add the chocolate couverture or cold chocolate squares ad mix in
Line the muffin trays with the paper cups
Spoon in the mixture about half way,add the white chocolate ball/marshmallow and top with some more of the batter
Bake in the oven for about 12-15 mts or until a skewer inserted comes out clean
Let cool and serve
The original recipe says 12 muffins but I got 14 out of this quantity !

Tomato soup

One thing that i have always noticed is when I'm making soup,it's always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it...while this happens with almost every dish I cook...with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked ...in a lingering fashion on the stove...and it always never fails to bring a smile in my thoughts and on my face !
Tomato soup
Ingredients
Tomatoes - 1kg
Onions-2-chopped fine
Celery-2 sticks chopped fine
Garlic-2 cloves-chopped
Basil leaves-a few 5-6(optional)
Salt,pepper
Extra Virgin Olive Oil (EVOO)-1 Tbsp
Milk-1/4 cup
Whole grain bread cut into croutons,tossed with a little EVOO and toasted in the oven until crisp...cool and keep in an airtight container.
Method:
De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
Chop up the tomatoes
In a deep pan,heat the olive oil
Add the garlic,onion and celery and saute well until soft
Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
Take off the heat and let cool
Puree it fine or chunky however you prefer...taste for seasoning
Return the puree to the hob,add the milk and then turn heat on low,stirring gently
Check seasoning
Roll up the basil leaves and cut into thin strips
Add to the soup,reserving a bit for garnish
Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.

Soup Trivia

Soups are so versatile and so satisfying that you just do not have to make them only when one is feeling under the weather ! A soup can be wholesome and a full meal,leaving you completely satiated or can be a light snack or part of a meal...in the world of soups ,the possibilities are endless ! There are 2 ways to make a base for any veggie soup...you can either make a master stock and freeze it or build up the flavour base as you go along...either way it's delicious and comforting !
If you happen to have little fuss pots in your family who turn up their noses at the mention of food,it's high time you converted them into soup slurpers...don't you think!?!...let's blend away ;D

Crunchy Granola

Oops...sorry,add the raisins after the other ingredients have been baked and mix well together and then let cool !!!

Crunchy Granola

The one thing I find is a huge time saver is to make something that is so versatile,which can be delicious served in many ways ! Having received a request for a Granola recipe...I think this is something we should all make and store at home,it's quick,healthy,light and can be crumbled and make a simple vanilla icecream,very special,can be mixed into simple muffin batter to make healthy granola muffins,eaten with a dollop of yoghurt,or just as a simple but satisfying snack !
Ingredients
350 g rolled oats ,200g unsalted peanuts , 100g almonds , 100g sunflower seeds, 150 g light broen sugar/jaggery, 5 Tbsp honey, 3 Tbsp oil, 5 Tbsp maple syrup, 2 tsp cinammon powder / 2 Tbsp cocoa powder ,300g raisins/cranberries/dried berries,pinch of salt
Method:
Pre heat the oven to 180C
Mix all the ingredients,except the raisins
Mix together in a large bowl using hands or rounded spatulas
Pile the mixture in a greased baking tray
Let bake for 30-35 mts,after 10mts,keep turning the mixture ensuring that nothing burns,should only be lightly toasted
Once golden,let cool and store in an airtight jar
Other options for flavour are,apple sauce,golden syrup,seasame seeds,walnuts,pecan nuts...experiment away :))
 

Simple veg menu

Food and celebration go so hand in hand in most cultures bringing with it immense amounts of satisfaction and comfort...while we no longer,in most Indian households ,put in the hard work of grinding,chopping,churning by hand,for large gatherings,we still do feel the need to replicate the occasions from past memories from childhood ! In those days the calories lost by working in the kitchen was quickly replenished by the food consumed...leading to a healthy mind and body !
Since by and large the food for celebrations is supplied by a caterer,these days ,I think while we may not have the time or the inclination to do manual labour,we can still keep our health in check by eating food that is not only delicious but very nutritious and not fattening...even on a long weekend,one finds people planning on having a meal out or a leisurely enjoyable meal at home...a non fussy but satisfying Saturday veggie lunch could be:
Aloo paratha with yoghurt
Spinach and paneer cutlets
Curry leaf and garlic gravy
Baby brinjals saute'
Rice,Rasam and some roasted pappad maybe
I find the aloo paratha can just be lightly brushed with a few drops of ghee and will taste even better than adding dollops of butter/ghee...having been told for years by my mum and grand mum about the health benefits of ghee,I am forced to eat humble pie now as more and more nutritional experts swear by that little bit of ghee everyday along with virgin coconut oil ,so everything is beneficial taken with the right foods and most importantly in the right quantity !

Simple italian veggie menu

A vegetarian menu can be slightly daunting to people who are non-veggie lovers...on many an occasion I have had people, who are excellent cooks,ask me for suggestions for a completely veggie meal.While our Indian cuisine does offer a staggeringly wide variety of veggie options,when one wants to pick another cuisine to cook from,very often,the sheer thought process needed to think up a menu can leave one long exhausted before actually beginning to prepare for a meal !!! And cooking or time spent in the kitchen is not meant to be stressful and exhausting....cooking,to me is an art,one of the best ways to show people how much you care :)) So an Italian veggie menu could go something like this....strict vegetarians,please exclude the egg dish!
For a informal but special dinner for 8
Penne pasta with mushroom
Baked spinach and ricotta
Roasted bell peppers with garlic and tomatoes
Eggs with a tomato caper sauce
Potato and chive salad
This menu was designed keeping in mind ,as i think one needs to,the food groups...The potatoes and pasta are the carbs, the eggs and ricotta offer the protein, the bell peppers apart from being full of vitamins/minerals offer the much needed lightness/freshness to the meal,spinach is the super food ;),the tomatoes really do add the acidity required in any meal...so the guest has the option of eating a light/heavy meal.
Dessert...I would suggest a simple chocolate(no cream ,no butter)fudge pudding
              A fruit sorbet would also be lovely !
Follow with an espresso or a liqueur of your choice ! Yummy !