Tag Archives: vegetarian

Bread Poha & a slice of my life

We had the most enjoyable three days for Eid this time. Time spent in the company of friends, eating out, bowling, watching movies was truly memorable. I thought of indulging in some cooking in these holidays but I couldn’t really get down to it. 

1024 x1024 (1)

Lately, I haven’t shared much on the blog about what is going on with my life. Well, there is a reason as to why I have been so cut off from this space. Everyday, there is so much happening that it is difficult to pin point a few events or even morals from the lessons I learn each day as a woman entrepreneur. Moreover, as a person, I always find it inspiring to focus on the positives that would help me move forward.

 

So here I am sharing a few highlights of my life in the last 6 months.

  • My company – The Butterfly Effect Co completed 3 years ( www.thebutterflyeffect.co). This means it has graduated from being a startup to a small business now. This also means we graduated from being a 2 people company to a 6 person company focusing on clients across industry verticals and geographies. We have also expanded our service lines from being a pure-play social media management company to a full-fledged digital marketing company providing services like SEO, mobile apps, Website development etc. 
  • Little Mimi who took up maximum space on my blog will start with grade 3 now in September. She is a little person now who has opinions and expresses them with the ferocity that makes me wonder how did she grow up so fast!
  • The blog completed 7 years in February, this year. I celebrated it with skillet brownie and ice cream. You can check out the recipe here.
  • One of the highlights this year was my foray into organizing events. Having organized community based food, art and craft festivals, bake sales in the previous years, I was able to harness on that experience to conduct a children’s painting exhibition. I cannot thank God enough for it went off smoothly despite all odds. 
  • Mimi and I started a reading club at home for children every Wednesday. It has been delightful sharing my love of books with these 7, 8, 9 and 10-year-olds. It also gives me a glimpse into the minds of this age group. How they look at books, plots, characters and what keeps their interest alive in the books they read!

These are few wonderful things that happened over the course of these 6 months which makes me feel very optimistic about the time to come. 

1024 x1024 (3)

Another highlight was preparing this awesome bread poha for breakfast this morning. Bread poha is one of my favourite snack / breakfast that I enjoy every once in a while. Generally, I am tempted to try this when I have some left over bread at home. It is wholesome, delicious and healthy too. Weight watchers may want to limit the portion cause it is nothing but C-A-R-B-S. For such dieters, I would recommend this dish for a cheat meal. For the recipe check out the recipe card.

1024 x1024 (2) 1024 x1024 (4)

Bread Poha
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Bread slices, torn into small pieces ( atleast 8-10 slices- older the better)
  2. 2 large onions, chopped
  3. 5 green chilles, chopped fine,
  4. peanuts - half cup( boiled)
  5. salt as per taste
  6. chilli powder - 1 tsp
  7. coriander powder - 2 tsp
  8. tumeric powder - 2 tsp
  9. sugar - 1 tbsp or less
  10. lemon juice - a dash
  11. sprinkle of water
  12. mustard seeds,- 1 tsp
  13. cumin seeds - 1 tsp
  14. dash of asafoetida
  15. curry leaves - 8 -10 leaves
Instructions
  1. Tear all the bread slices into bite sized pieces, keep aside
  2. Take some oil in a flat frying pan, splutter mustard seeds, cumin seeds and add asafoetida
  3. Add chopped onions and fry until light & translucent
  4. Add green chillies and curry leaves and fry.
  5. To this add, all the spice powders including salt and sugar and mix well.
  6. Add boiled peanuts and fry well
  7. Add bread pieces and let the spices coat the bread pieces very well.
  8. Once the bread is mixed well, sprinkle water to soften the bread.
  9. Take the pan off the heat and add a dash of lemon juice and serve hot
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

#Giveaway 3 from Lulu Hypermarket: Organic Quinoa, three- ways

It has been really hectic the past week and I didn’t have the time to update the blog. However, here I am with yet another giveaway from Lulu Hypermarket. Not just that, I also will be sharing Quinoa recipes that are extremely easy to prepare and healthy to treat your family to. 

fd9dfadc_o

IMG_8325

Quinoa is a versatile ingredient that is great for all age groups. Quinoa is a seed that is rich is protein and very useful for weight loss. There are primarily three types of Quinoa – Red, White and Black. I use all the three types of Quinoa varieties in my diet and here are my observations of the same-

  1. White Quinoa is commonly found and on cooking they tend to be mushy. Initially I cooked a lot of this variety but the mushy texture did not appeal to me and so I switched to its red and black varieties. If at all, I do use white quinoa, I use them in salads and eat it cold ( again something I don’t prefer). But I know many people who enjoy cold salads and white quinoa works just fine. 
  2. Red and the black Quinoa hold their shape after cooking and in my opinion taste better than the white variety. I make stir fries with vegetables, paneer, tofu, hallumi and even add scrambled egg sometimes. 

IMG_8327

Quinoa cooks quickly and is the best source of nutrition for people with gluten allergy. Quinoa is also available in flakes and powdered / flour form for several uses in cooking and baking. Quinoa as I mentioned earlier is very rich in protein and has the perfect balance of all 9 amino acids which is real in plant protein and commonly found in meat. So for vegetarians, vegans and plant based diet followers, who usually struggle to meet their daily quota of protein, should definitely consider including quinoa in their diet. 

So that was about the Quinoa and its wonderful properties. 

Before I get into the recipe, I would like to announce the winner of #Giveaway2 and announce #Giveaway3. 

The winner of #Giveaway2 is Anita Das. Congrats Anita! You got all the brownie points for sharing the news about the giveaway on maximum number of social channels – Facebook, Twitter, Snapchat and Pinterest. You win yourself a organic products hamper from Lulu Hypermarket! 

image1 (8)

Now for Giveaway 3, all you need to do to win the LAST ORGANIC HAMPER from Lulu Hypermarket is obviously say that you are interested in the giveaway in the comments AND let me know which of the 3 recipes I shared during the giveaways is your favourite?

And then, ofcourse feel lucky <3

With this, let us head to the recipe- 

Quinoa three-ways
Serves 3
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/4 cup of white quinoa
  2. 1/4 cup of red quinoa
  3. 1/4 cup of black quinoa
  4. vegetable stock - 1 cup
  5. water - 1 cup
  6. black pepper and salt as per taste
  7. vegetables to stir fry such as peas , mushrooms, corn
  8. paneer - 1/4 cup, crumbled
  9. 3 cloves of garlic, crushed
  10. red chilli flakes
  11. garam masala ( optional)
  12. lemon juice - 1 tbsp
  13. salad vegetables like onions, tomatoes, cucumber, chopped finely
Instructions
  1. To cook the quinoa, you can either use plain water or any kind of stock. For the corn and mushroom Quinoa, I used vegetable stock to cook.
  2. For 1//4th cup of Quinoa, you will need to use 1 cup of water. For 1 cup quinoa, you will need 2 cups water.
  3. To cook quinoa, you need to first rinse the quinoa under the running tap and the drain the water. Allow the water or the stock to heat and add the quinoa. Let the water come to a boil and then lower the heat. Close the lid of the vessel and cook quinoa at low heat. Check in between to see if the water has drained you will notice a tail like structure sprouting out of the quinoa grains. Once the water drains fully, take it off the heat and let it cool.
  4. Fluff the quinoa with a fork.
  5. The entire process takes about 10-15 minutes.
  6. During this time, you can cut and prep your vegetable and other condiments.
  7. Take a shallow pan and heat some oil, add your ingredients - first the garlic, then the vegetables, and once the vegetables are cooked, add the Quinoa. Give it a thorough mix and season the mixture well. Take it off the heat.
  8. Type one - For the Corn and mushroom using red quinoa, I used vegetable stock to cook Quinoa. Quinoa, beautifully absorbs the flavour of the stock to give the dish a wholesome flavour. Add salt, pepper, chilli flakes to season it. Serve it hot with yogurt.
  9. Type two - Peas and Paneer using black Quinoa, - I looked the Quinoa in water and then added it to stir-fried peas and crumbled paneer. It looks a bit mushy because of the paneer. Add garam masala and chilli flakes for more dramatic flavour. It is a very satisfying one -pot meal. Serve it hot with buttermilk
  10. Type three - Cold salad using white Quinoa. - Used water to cook white Quinoa and fluffed it up with a fork, once cooked. Added chopped salad vegetables.season it with salt, pepper, chaat masala, lemon juice or opt for a vinaigrette dressing. You can also add roasted peanuts or seeds to give it an extra crunch. Refrigerate it before serving.
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

Fresh food counter at Lulu Hypermarket : Review

Off late, my schedule has been outright maddening. There hasn’t been any time to cook or enjoy a meal in peace. But I am glad that I have plenty of takeaway and home delivery options in Bahrain, that make my life easy. One of the reliable options is the hot food counter at Lulu Hypermarket. It also helps that it is dot opposite my home. 

Any time I feel I am missing home and feel a deep craving for home style food, I head to Lulu Hypermarket to enjoy my favourite sweets, snacks like pakoras, samosas. 

DSC_0026

 DSC_0023

 DSC_0024

DSC_0022

Lulu Hypermarket’s hot food section has a great selection to choose from as you can see from the pictures. 

When I was offered to the opportunity to review the hot food section, I preferred Indian food and this is what they packed for me as a takeaway.

DSC_0034

The menu consisted of – A spicy salad which we call “Kachumber”, my favourite kadai paneer, Lemon and spice chicken tikka, Kashmiri Pulao and a selection of Indian sweets. 

The Kashmiri Pulao was fragrant and delicious with long-grained basmati rice, vegetables, sweet red grapes flavoured in saffron and spices. Simply delicious!

The kadai Paneer was oily and very “dhaba” style – exactly how I like it. Indulging once in a while is good for the soul, I believe.

The salad was the right accompaniment as it served as a palette cleanser. 

The chicken was lemon-y and very appetizing but I preferred by vegetarian fare over the meat. 

The milk -based sweets hit the right note without being too sweet. 

All in all, the meal from Lulu Hypermarket’s hot counter was filling and scrumptious and comes recommended for that once in a while indulgence or every day meal ( where you should opt for the lighter dals and vegetable curries or grills for the meat eaters)

Rant & a soya mince – peas stir fry

Rant alert! 

You know that feeling when everything is spinning out of control despite your best effort? We all go through our fair share of troubles in our personal and professional lives. Then you try harder to control it by switching gears, changing direction and honking constantly, yet the derailment is imminent. What do you do, when it is all flailing arms, despair and utter confusion? 

I understood two simple things-Wait for the storm to pass and life goes on. 

DSC_1387

Come to think of it, there are so many struggles and choices we face everyday. The struggle of striking that work-life balance, of finding that balance between finding time for yourself versus rest of the world, choices relating to eating healthy etc.

Life of an entrepreneur is extremely demanding and I always find myself struggling to balance my time for everything. I feel I am rushing all the time and sometimes ( well, most of the time) it is quite overwhelming. Food choices suffer because of this rushed state of mind. Not to mention all the food tastings and restaurant reviews I have to do. I keep making resolutions about cutting down sugar, exercising and I find myself steering away from it quickly. I fall for what is convenient and NOT what is beneficial. The most worrying part is, I do not feel guilty anymore. I find some excuse or the other to justify my indulgence and complete lack of discipline. Eating at odd hours has become a norm and desserts are an every day affair. I have sort of developed an addiction to sugar which is very, very disturbing. When I do not get my fair share of sugar each day, I grow irritable and cranky. An immediate infusion of sugar in any form quickly transforms me from a maniac witch to a fairy godmother. The transformation post sugar, is remarkable.

DSC_1392

One of my recent pictures was an eye-opener for me. I rarely spend time in front of the mirror to assess my deteriorating state. But it caught me off-guard when I saw a random picture of mine clicked my someone else. I could see how different I was in my head vis-a-vis for real. Hence, I knew I have to act fast before it was too late. Plus coming from a family with all kinds of medical history, doesn’t help.

So I have decided to officially end my hedonistic food lifestyle and really take a closer look at how I am going to transform it. I believe I need to do this not just for my sake but also for my daughter who is absorbing everything that she sees. 

I have started  gym schedule with a trainer that is more endurance focused. I also have a diet plan. Mind you, it is not for the weak of heart – this diet plan. It is quite extreme and I need to be on it for 6 weeks. Usually I don’t write about my exercise or diet here because I am insecure in my head about not keeping up with it. But this time, I am going to be confident about it and I have no qualms in sharing this diet with anyone who reads my blog. 

My diet for each day shall be as follows:

Starting 15th of July, up until 30th of August, 2015 ( 6 weeks) with 6 small meals

Only 1 liter of water through out the day.

Meal 1 

100 g chicken + 100 g rice + 50 g almonds

Meal 2 

100 g chicken + a portion of vegetables 

Meal 3

2 whole eggs + 50 g quinoa

Meal 4

2 whole eggs+vegetables

Meal 5 

100 g chicken + 3 rice flakes + 50 g almond

Meal 6 

100 g chicken + a portion of vegetables.

Work out – 1 hour 15 minutes with the trainer in the evening

After one of this diet, I will try and including some cardio in the morning along with training in the evening with the trainer.

I really, really hope to stick with this plan and see it through. It is a matter of 6 weeks and it will be huge test of my will power especially because I am so addicted to sugar. 

Before I sign off on a healthy note, here’s the recipe of a delicious soya mince- peas stir fry which is wonderful with chappatis and even just by itself.

Bread Poha
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Bread slices, torn into small pieces ( atleast 8-10 slices- older the better)
  2. 2 large onions, chopped
  3. 5 green chilles, chopped fine,
  4. peanuts - half cup( boiled)
  5. salt as per taste
  6. chilli powder - 1 tsp
  7. coriander powder - 2 tsp
  8. tumeric powder - 2 tsp
  9. sugar - 1 tbsp or less
  10. lemon juice - a dash
  11. sprinkle of water
  12. mustard seeds,- 1 tsp
  13. cumin seeds - 1 tsp
  14. dash of asafoetida
  15. curry leaves - 8 -10 leaves
Instructions
  1. Tear all the bread slices into bite sized pieces, keep aside
  2. Take some oil in a flat frying pan, splutter mustard seeds, cumin seeds and add asafoetida
  3. Add chopped onions and fry until light & translucent
  4. Add green chillies and curry leaves and fry.
  5. To this add, all the spice powders including salt and sugar and mix well.
  6. Add boiled peanuts and fry well
  7. Add bread pieces and let the spices coat the bread pieces very well.
  8. Once the bread is mixed well, sprinkle water to soften the bread.
  9. Take the pan off the heat and add a dash of lemon juice and serve hot
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

 

Millet, Rice and lentil Khichdi and what comfort means to me

Simple things in life are the ones that give us comfort. Its the simple stuff that really makes life extraordinary.

The-simple-things-are-also-the-most-extraordinary-things-and-only-the-wise-can-see-them-Paulo-Coelho-1024-768-free-wallpaper-download

Source 

To me comfort means several things: ( in no particular order)

1. My favourite Rosemunde Pilcher book  – The Shell seekers that I can read over and over again;

2. Snuggling into my little  one, early in the morning after I put my alarm on snooze;

3. Sleeping in my tattered t shirt that I refuse to throw out even though it is beyond repair;

4. A breakfast of  fried egg and toast

5. My parents’ presence around me that calms me down and gives me strength to focus

6. Flipping through my latest issue of the BBC GoodFood Magazine

7. My husband relating his day’s events to me in the evening over his cup of tea

8. Spotting my friend’s “good morning” message on my phone the first thing in the morning

9. Nibbling on a piece of dark chocolate after lunch

10. Digging into some hot and steaming vegetable khichdi

Photo (44)

Every day there is a  time that I take to zone out and do stuff that puts me in my comfort zone. I cherish that space. I value the reassurance it gives me.

The recipe I share today is of this humble vegetable Khichdi ( savory porridge) in this rushed post. It is more for me to record this recipe for future use.  For long I had been thinking of ways to use some organic millet and Khichdi seemed to be the only plausible way to use it.  I made this one-pot meal which can double up as lunch and dinner. The next day the leftovers can be combined with whole wheat flour to roll out parathas for breakfast. That’s versatile Khichdi for you.

Ingredients

3/4 cup basmati rice

3/4 cup yellow lentils ( yellow moong split)

1 cup millet

Salt as per taste

1 tsp tumeric

1/2 tsp red chilli powder (optional)

2 onions, chopped

1 carrot, medium-sized, chopped

6-7 string beans, chopped

few florets of broccoli

1/4 cup corn

Tempering

2 table spoons of clarified butter

1 tsp cumin seeds

1 inch cinnamon stick, broken into pieces,

3 pieces of cardamom

2 bay leaves

Preparation

1. Soak rice, lentil and millet in water for an hour

2. Heat the ghee in a pressure cooker or a large pan. Splutter the cumin seeds and fry all the tempering ingredients.

3. Add the chopped onions and fry until translucent. To this add all the vegetables and give it a quick stir.

4. To this add the soaked rice, lentil and millet and mix well.

5. Add enough water to cover this rice-vegetable mixture to submerge it completely and a bit more ( 3 cms or so)

6. Pressure cook this until 3 whistles and let it be on the low heat for 7 -8 minutes. If you are cooking this in a pan, let the mixture come to a boil and then let it cook slow and nice for as long as it takes to cook the grains and lentils.

7. Once the pressure is fizzled,  give the khichi a good mix and add water to make it more runny, if you like. Serve it hot with a dollop of ghee on top with pickles and raita.

These days, I desperately seek my comfort pockets. I sit there and try to be thoughtless. With my parents visiting us these days, these comfort pockets are easy to come by. These deeply nourish me like the Khichdi recipe I shared today. Do try it and savour the comfort it will give you.

What does comfort mean to you?

Do you know of other ways to use millet?