Grub from R Club

Granola This version is from a Gordan Ramsay recipe on Youtube (Search for Gordan Ramsay Granola recipe). The commercial Granola are very sweet and I wanted one which is doesn't use sugar. Though I did add the candied fruits (well one because I had it but also it adds a nice pop of colour). I have tweaked the recipe to our taste. It makes for a satisfying breakfast.   Ingredients: 3 Cups - Puffed Rice 1 cup - Oats 1/4 cup honey A Pinch of Salt (I used Himalayan rock salt but any salt will do) 1/4 cup chopped Almonds 1/4 cup chopped Cranberries 1/4 cup chopped candied fruits 1/4 cup Sunflower seeds + Pumpkin Seeds Method: Preheat the oven to 180 Degrees.  Mix the puffed rice, oats, almonds, seeds and salt in a large         mixing bowl.  Melt the honey and add to the mix.  Combine together and bake in the oven for 20 minutes (mix again at 10 minutes)  Add the cranberries and candied fruits to the mix.  Store in an airtight jar. Enjoy!!! .

Amaranth. How could it not be an Indian word? But the look of bewilderment on my local grocer’s face when I asked for amaranth after having discovered it first in Fabindia, made me look into the history of this wonder grain-that-is-actually-not-a-grain. Turns out Amaranth is actually a Greek word for a plant native to Mexico (and the old Americas in general), whose seeds were staple food for the Mayans, Incas and Aztecs. The Spanish colonialists outlawed it because it was considered sacred, once again demonstrating that colonialism was both stupid and cruel. It is unrepentant in appropriation as well, considering how amaranth is now feted as a ‘super food’ like Quinoa and highly sought after in the West for being gluten free and rich in protein and many vitamins and minerals. In India, as in many east Asian and African countries, the leaves of the plant have been more popular. I knew the leaves as the summer saag called chulai sold in vegetable mandis but I hadn’t connected it wi

We believe this is an accurate representation of post-margarita Aunty Minerva Guest post by Aunty Minerva urf Anu   I've decided to show off my cooking skills (or lack of it) by listing some of the recipes I make. You can find them on the net else where for most of them are not original. But you would miss the most important ingredient in most the recipes - a dollop of my creativity! The first in the series is the Kiwi Margarita I made recently. I'd be lying if I say it showcases my cooking skill for technically there is no cooking involved in the recipe! But, but, ladies and gents, it does serve a greater purpose - that of waking up the sleeping bartender in me! Again, I am not going to take credit for the recipe, not because I can't, but because if you don't like it I don't want you coming bawling to me. I tried this recipe, of course adding my own touch (I had to, what do you think!) . So here you go! Questioning the basics of Kiwi Margaritas W

Hummus and Falafel I fell in love with these two middle eastern dishes from the first time I tasted them at a small restaurant called Beirut in London. Since shifting to India, I have been trying to recreate them.You can have these with pita bread to make a complete meal. Below is my version with ingredients widely available in India. Some of the substitutes that I made are as below: * Roasted sesame seeds for Tahini sauce. * Coriander instead of Parsley. * Dried chickpeas instead of can of chickpeas. Hummus My family's all-time favourite sandwich spread and dip. A good and healthy source of protein. Ingredients: 1/2 cup of dried chickpeas . 4 tsp of sesame seeds 1 tsp lemon juice 1 clove garlic (roughly chopped) 2 tbsp olive oil (preferably extra virgin oil) Salt to taste Pepper to taste Method: Soak the chickpeas overnight. Boil the soaked chickpeas with salt in pressure cooker for 3 whistles (cook until soft). Dry roast the sesame seeds over low flame

Warning: Long Post The Autumn of 2017 marked a new phase in my life. As a fresh PhD from an American university, I was burnt out, scarred from the experience and completely lost. While there was some element of a flock mentality that pushed me to follow normal course laid out for scholars like me, my ideal life situation spread out in front of my eyes - quite literally. I am an Indian woman and a Bavarian Bahu. Only two plans enthuse me and help me get out of bed - writing and learning about farming, a lifestyle Bavaria is most commonly associated with. My mother-in-law owns a small patch of land and a spot of woods deep in the highlands of Bavarian forests. Though her parents did some farming and poultry, she herself only maintains a small kitchen garden. During my occasional visits before 2017 she would assign me odd jobs whenever I showed an interest in getting out for some fresh air and working under the sun. In the Autumn of 2017 all this changed. Since I was living m

Banana Bread This was one of my first baking projects and came from my search for a simple egg less cake over the internet. I have overtime tried to make this more healthy and below is one of my more successful attempts. My kids have a sweet tooth and they loved this cake -- so this one has been tested as well. Ingredients: 1/2 cup sunflower oil 3/4 cup sugar ( I try to add a mix of brown sugar + white sugar) 1 cup whole wheat flour / atta 1/2 cup ragi (finger millet) flour 1 tsp baking soda 1 tsp salt 3 very ripe bananas - mashed 1/2 tsp vanilla essence 1/4 cup walnuts ( can add choclate chips as well) 1 -2 tbsp maple syrup or caramel sauce Method: 1. Preheat the oven to 160C. Lightly grease the loaf pan. I also like the bundt cake design for cakes. 2. In a large bowl, cream the oil and sugar. Add Vanilla. 3. Sift in the flour, baking soda and salt. Also add the walnuts to the mix. 4. Blend in the mashed bananas. Add the maple syrup/ caramel sauce and mix. 5. P