Eggplant Spread

An old East European favorite, this eggplant spread is as versatile as they come. You can serve it warm or cold, as is, over toast, with crackers, as a starter or a salad, and maybe even as a side dish if you're bold enough. 

Ingredients for eggplant spread: 

 

Onions - 1 (chopped) 

 

Carrots - 2 (grated) 

 

Garlic - 7 cloves (minced) 

 

Olive oil - as needed 

 

Eggplant - 2 (finely diced) 

 

Salt and Pepper - as needed 

 

Salsa - 1 cup 

 

Method of preparing the eggplant spread: 

 

Oil a pan over medium-high heat. 

 

Sauté the onion and carrot until tender- about 10 minutes. 

 

Add the garlic and fry for another 2 minutes. Set aside. 

 

Oil another pan over medium-high heat, and fry the eggplants with salt and pepper. 

 

Cook for 10 minutes. Add more oil if needed. 

 

When the eggplants have softened, add the salsa and the contents of the first pan. 

 

Fry everything together for another minute and serve over toast, or chilled. 

 

NOTE- here the brinjal is the big one used for bartha.

 

Source: Natasha's Kitchen

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Zucchini Rice

For a quick, healthy, and delicious dinner, try this creamy zucchini rice. Made with shredded zucchini, short-grain rice, and other vegetables and spices, this dish will please your heart at the end of a tiring day. The zucchini in it will also provide you with several rich nutrients and antioxidants. 

 

There's something very satisfying with eating bite-sized, or even fully riced vegetables. If you agree, try our cauliflower couscous. We think combining the two recipes in one dish could work wonderfully!

Ingredients for Zucchini Rice: 

 

Olive oil - 3 tbsp. 

 

Onions - 1 medium (diced) 

 

Garlic - 3 cloves (minced) 

 

Zucchini - 2 small (shredded) 

 

Salt and Pepper - to taste 

 

Red pepper flakes - 1/8 tsp. (optional) 

 

Oat milk - 1/2 cup 

 

Dill - 1/3 cup (chopped) 

 

Rice - 4 cups (cooked) 

Method of preparing the Zucchini Rice:  

 

Sauté the diced onion and garlic in olive oil in a large skillet. Stop when they are nicely browned.

 

Add the shredded zucchini, salt, pepper, and pepper flakes to the mix. Cook for about 10 minutes. Keep stirring occasionally. 

 

Now add the oat milk, dill, and cooked rice. Stir and cook for another 5 minutes over low heat. Serve hot once everything is heated through.

NOTE- I personally like to add nuts in all my rice recipes. You may start by frying the nuts- cashew / almonds/ peanuts, once nuts are golden, add onion garlic and continue the recipe as mentioned above.Adding nuts makes it a more complete meal, as there is calcium in the nuts. I prefer to add fresh coriander leaves finely chopped both when frying zucchini and finally after adding rice.

 

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End role of the tape?

 Trouble finding the end of a roll of tape? Stick a bread tab at the end after using it.

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Crunchy toast outside and soft inside ?! it is possible !

Like your toast crunchy on the outside but soft on the inside? Place two pieces of toast in the same slot in the toaster, et voila! 

 

 

 

 

 

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Easy way to peel hard boiled egg

To make hard-boiled eggs easier to peel, add a splash of vinegar to the boiling water.

 

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How to make almond milk at home easily

One often wonders what is plant milk? As these words plant milk- almond, rice, soy milk are all quite new. Then, when we read about these milk, we think that we can't make it at home. I'll show you an easy way to not only make almond milk, but how you can also add flavours of your choice to it.

Wash well preferably use organic almonds well, soak in filtered water with enough water to cover it. Preferably soak it overnight. Next morning after finishing your normal household chores, when free, take out your mixer jar, get ready to make your own almond milk.

1) Wash well the soaked almonds, drain it well in a colander.

2) for 1 cup of almond, you need 4 cups of water, a tsp of vanilla extract and a pitted date.  to enhance these flavours add a pinch of salt and grind your almonds well, till frothy.

3) put a cheese cloth or any clean thin cloth on top of a colander, keep it on a container big enough for the size of the colander. Strain the frothy liquid, all the clean almond milk in the vessel.  Then whatever remains in the cloth squeeze out well to the last drop. 

4) Pour the flavoured almond milk in a clean sterilised bottle, cap it well, store it in the fridge.

5) You love chocolate flvaoured almond milk, add few choco pieces while grinding along with vanilla and some more dates.

6) Whatever is left in the cloth, don't throw, it can be roasted and put on fruit or vegetable salad, or on your pancake or cookies or in cakes, puddings, kheers, it has endless uses. It is full of protein, don't waste it.

 

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The Best Plant Milks to Pair With Coffee and Foods

Plant milks, such as almond milk, oat milk, the now-classic soy milk, and others have experienced a rapid rise in popularity worldwide. People switch to plant milk for health reasons, moral reasons and just for the heck of it, and who are we not to encourage experimentation? So, if you’re trying out plant-based milks, either as an experiment, or because you decided to give up dairy altogether, one thing you’ll notice pretty soon is that one plant-based milk cannot replace cow's milk completely. Not to say that plant milks are a one-trick pony, but different plant milk varieties do work best for different tasks, and in this article, we’d like to explain which plant milks are best cut out for which task.

What Are Plant Milks?

Plant milks are essentially plant-based drinks and not milk per se, but they’re referred to as milk because they are marketed as alternatives to dairy. These can be made of a variety of plants: 

 

Grains (e.g. rice, oats, quinoa) 

 

Nuts (e.g. almonds, hazelnuts, coconuts, cashews, macadamia) 

 

Seeds (e.g. chia seeds, hemp seeds) 

 

Beans (e.g. soybeans, peas). 

 

Mixes of two or more kinds of milk are also popular. Different plant milks will have different nutritional content and can be sold sweetened or unsweetened, all of which will be specified on the packaging of a given product. Because of this variability in nutrients, it’s difficult to assess how healthy plant milks are overall compared to cow’s milk, but we did compare and contrast popular milk varieties in this article:

Also, keep in mind that not all plant milks will be suitable for everyone, and if you’re allergic to nuts or gluten, some kinds of milk will not be the best for you, so make sure you check the ingredients of each product before consuming or even purchasing it. Finally, in this article, we focused on more affordable and widely available plant milk options because they’re more accessible to consumers. 

 

The Best Plant Milks to Pair With Coffee (and Other Warm Drinks)

Replacing milk or creamer with an equally creamy and frothy plant-based alternative is one of the biggest challenges. In the end, it all boils down to your personal taste, but we do want to give you tips and options, and here are our top picks:  

 

1. Oat Milk is an excellent one to use with coffee because it has a neutral taste and can be whipped up in a nice latte or cappuccino. Also, it’s one of the most sustainable and widespread milk varieties, so it’s double, no - even a triple win.

 

 2. Coconut Milk makes some of the best dairy-free cappuccinos, as it is creamy and can be easily whipped up with no extra effort. It also obviously tastes like coconut, which can be both a good and a bad thing, as those of you who enjoy specialty coffee varieties may find coconut milk a bit overpowering, but those who love coconut will love the taste. 

 

When choosing coconut milk, it’s best to go for the bottled variety, and not the ones that come in cans, as the last one can be a bit too fatty and tends to separate when combined with steaming hot coffee. 

3. Soy Milk is also an excellent choice for coffee drinkers, as it has a relatively neutral taste and can be whipped up. It’s also widely available and inexpensive compared to other plant milks. Soy milk is the most nutritionally similar to all plant milks to cow’s milk and is a good source of protein.

 

4. Almond Milk is another suggestion for coffee lovers. You won’t be able to fluff it up as you would the other plant milks listed here, but it’s benefit is that it has a neutral taste and silky texture, so it will complement many coffee varieties. 

 

Highly acidic coffee varieties can emphasize the natural bitter aftertaste of almonds, but this is easily salvageable with a dash of sweetener and it doesn’t happen with all almond milk varieties available on the market or homemade almond milk. 

 

5. Cashew Milk is our final suggestion. It's very similar to almond milk, but is a bit more full-bodied and has a less nutty taste, which makes it perfect for lattes.

Plant Milks That Go With Cereals and Oatmeal

If you’re concerned that you won’t be able to have your usual morning cereal, granola or oatmeal when you go dairy-free, don’t be, as all three pair perfectly well with a wide range of plant-based milks. In fact, we’d venture out to say that plant milks are superior to cow’s milk, as they can add a twist to your ordinary breakfast and make it more variable and interesting. 

 

In our opinion, these are the best plant milk options to pair with cereal and oatmeal:  

 

1. Coconut Almond Milk is my personal favorite to add to granola or cereal simply because it spices up an otherwise bland breakfast without being too overpowering. It also pairs ridiculously well with fruit, especially bananas or mangoes. 

 

2. Almond Milk, (or Oat Almond Milk) is the best to prepare cereal, as it’s fatty enough to make your cereal creamy, but simple enough not to overpower the taste of oats.

3. Hazelnut Milk is an interesting one as well, as it tastes just like Nutella if combined with a bit of dark chocolate, but healthier, and who doesn’t want to have Nutella for breakfast? Hazelnut milk pairs so well with cereal, granola, and oatmeal because it imparts a nutty, simply delicious flavor to any breakfast. It’s also used in baking, but it’s a bit pricey. 

 

We wouldn't recommend milks that are too rich or too watery to pair with cereal, granola or oatmeal, so it's best to reserve rice milk, coconut milk, cashew milk and soy milk for other tasks.

The Best Plant Milks for Cooking and Baking  

 

The options of using plant-based milks in cooking and baking are limitless. You can add them into smoothies, soups, and curries, or use them to make the fluffiest pancakes and bake the most delicious desserts.

 

When choosing plant milk for cooking or baking, look for the more inexpensive and neutral milk varieties that will be the closest to cow’s milk so that you can simply substitute it in any recipe, with the obvious example of coconut milk that’s traditionally used in many Asian recipes.

Here are our plant milk recommendations: 

 

1. Soy Milk is suitable for cooking and baking because it’s so thin and similar to cow’s milk. Apart from that, it’s the only plant milk we know of that can be turned into buttermilk, just like cow’s milk, which makes it invaluable for baking. Finally, soy milk is relatively affordable, which is an important consideration, since you typically use a lot of it when baking or cooking. 

 

2. Rice Milk is thin and has a very neutral taste, which makes it a suitable option for baking and cooking as well. Another reason to choose rice milk is that it’s the least likely of all milks to cause food allergies, since both it’s nut-free and gluten-free.

3. Oat Milk is affordable and has a thin consistency that’s very similar to skim milk. Compared to cow’s milk and most plant milks, it has more protein and fiber, slightly more calories and less fat. Since oat milk has a slightly sweet, yet very bland taste that’s similar to cow’s milk, it works very well for both cooking and baking. 

 

4. Hemp Milk is an interesting, yet somewhat more difficult to get and pricey choice. Still, some people swear by it in pastries and baking in general, plus it’s among the healthiest options out there, since it’s rich in essential omega-3 fatty acids that support good brain and heart health.

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Fresh Lentil Salad

  

 

Ingredients for lentil salad: 

Black lentils - 3/4 cups (uncooked) 

 

Celery - 6-8 stalks (sliced diagonally, save the leaves) 

 

Dates - 8 (seeded and chopped) 

 

Scallion - 3 (sliced diagonally ) 

 

Slivered almonds - 1/2 cup (toasted) 

 

Pecorino cheese - 1/4 cup (or parmesan) 

 

Olive oil - 1/4 cup 

 

Lemon juice - 3 tbsp. 

 

honey - 2-3 tbsp. (alternative: maple) 

 

Ground cumin - 1 tsp. 

 

Salt and Pepper - as needed 

 

Chili flakes - to taste 

 

Method of preparing the salad: 

To cook the lentils: add 3/4 cup dry lentils with 3 cups salted water. Boil and then lower flame and cover for another 20-25 minutes. 

 

 Let cool and mix with the rest of the ingredients in the serving bowl. Garnish with the celery leaves and serve. 

 

Chef's Tip: Make sure to cull the lentils and wash them twice before you cook or soak them. You can add grated cheese as a topping.

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This Weird Hack Will Keep Your Cookies Fresh for Days

What greater gift is there than a fresh, warm batch of homemade cookies? The only drawback of gifting someone a batch of cookies is that they tend to dry out pretty quickly. You want your cookies to taste like they've just come out the oven even when you are shipping them cross-country. So how can you retain that fresh and moist feel?

There's one weird trick that you need to keep in mind, and it's certainly unlike anything you would expect. Nevertheless, as weird as it is, it will keep your cookies fresh for days at a time. 

 

So, what's the tip? Use tortillas in your package of cookies. 

 

While cookies and tortillas do not seem like a match, particularly for shipping purposes, the moisture in the tortillas (when in confined space - like a cookie tin) will fill the air, keeping your homemade cookies incredibly fresh. It will also retain their great taste. 

How to go about it: 

 

1. Use a cookie tin for your packaging, then take a stack of parchment or wax paper and trace the diameter of the cookie tin on the stack of sheets using a pen or marker. 

 

2. Cut the circle out of the parchment paper so that you are left with two or three parchment circles. Cut as many as you need depending on how many cookies you made. 

 

3. Using parchment paper will also help keep the tortillas in the tin for their moisture, without touching the cookies. 

 

4. Next, you’ll stack everything in the cookie tin. Start with a layer of parchment paper, then with a tortilla, then with another parchment circle. 

 

5. Finish the layer by stacking as many cookies as you can on top. Repeat if you have a larger batch.

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Homemade Yellow Curry Powder

This homemade yellow curry powder will come in handy in all sorts of recipes.

Ingredients for curry powder: 

 

Turmeric - 3 tsp. 

 

Ground coriander - 2 tsp. 

 

Ground cumin - 1 1/2 tsp. 

 

Ground cinnamon - 1 tsp. 

 

Ground ginger - 1 tsp. 

 

Cardamom - 1/2 tsp. 

 

Ground Clove - 1/2 tsp. 

 

Nutmeg - 1/2 tsp. 

 

Cayenne pepper - 1/8 tsp. 

 

Ground black pepper - 1/4 tsp. 

 

White pepper - 1/2 tsp. (optional) 

 

Fenugreek - 1/2 tsp. (optional) 

 

Garlic powder - 1/2 tsp. (optional) 

 

Ground mustard - 1/2 tsp. (optional) 

 

Method of preparing the curry powder: 

 

Mix all ingredients and keep in a cool, dark place in a tight jar.

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Candied Lemon Skins

This is an unusual treat, and if you want to keep the peel's sour flavor, just use less sugar than called for in the recipe.

Ingredients: 

 

• 4 large lemons 

 

• 2 cups of sugar 

 

• 8 cups of water 

Preparation: 

 

1. Peel the lemons and cut the peel into thin strips. 

 

2. Place the peel on a cutting board and remove as much of the fruit as you can using a sharp knife. 

 

3. Boil 2 cups of water in a medium-sized pot. Add the peel strips to the boiling water and cook for 2 minutes. This will remove most of the bitterness in the peel. Remove the peel strips from the water. 

 

4. Repeat the process 2 more times, using fresh water each time. 

 

5. Empty the pot, add 2 new cups of water and 2 cups of sugar. Let it simmer to produce a sugary syrup. 

 

6. Lower the heat and add the lemon peel. Cook the strips in the syrup for an hour – they should become soft and translucent. 

 

Use a fork or tongs to remove the strips from the syrup and leave them on a drying rack to dry out – this should take a few hours.

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Great Uses for Lemon Peels

Lemons have a lot to offer: they’re delicious, refreshing and have an aroma that can upgrade many dishes. Adding a bit of fresh lemon juice to a cup of water in the morning can do wonders for our level of alertness throughout the rest of the day. But what about those lemon peels?

If you like to add lemon to your diet on a regular basis, you probably throw the peels in the trash. Did you know, however, that the peels are incredibly rich in vitamins, minerals, and fibers that can increase your food’s nutritional value, aid in house cleaning, and even be used to maintain your skin’s health? The following recipes will show you how you can add lemon peel to your day-to-day life with ease.

Homemade Lemon and Herbs Butter 

 

Would you believe that you can enjoy this delicious butter without going to a fancy restaurant? Simply turn the plain butter you’ve got at home into a gorgeous and delicious lemon and herbs butter you can enjoy at every meal.

Ingredients: 

 

 •  ¼ cup chopped mixed herbs (such as chives or parsley) 

 

• ½ cup butter (softened) 

 

• 1 teaspoon of lemon zest 

 

• Pinch of salt 

 

Preparation:  

 

1. In a bowl, mix the butter, zest, and herbs. Stir and season to taste. 

 

2. Transfer the content to a baking sheet, roll it into a cylinder and fold the edges. 

 

3. Wrap the baking sheet with aluminum foil. 

 

4. Refrigerate until the mixture solidifies. The butter can be kept in the fridge for up to 2 weeks or can be frozen for 3 months.

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Homemade Tortillas

 Ingredients  

Flour - 2 cups 

 

Salt - 1 tsp. 

 

Oil - 4 tbsp. 

 

Method of preparing : 

Mix the flour and salt in a large bowl. Mix in the oil or lard until the mixture is crumbly. 

Add the water and mix the dough until it comes together. 

Knead for 2 minutes, then cover the dough and let it rest for another 20 minutes. 

Divide the dough into 8 balls. Roll each ball as thin as you can into a round shape. 

Cook the tortillas in a pre-heated, medium-hot skillet for 30 seconds on either side. 

When golden brown spots start to appear, it’s time to flip.

Turn them into some delicious tacos or burritos. If you have some leftovers, you can store them in the fridge. 

However, they taste best when eaten immediately. 

 

Chef's Tip: White flour, whole wheat, or a combination of the two will work best.

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Vegan Lentil Soup

In this lentil soup recipe, we use a mix of dry lentils, including brown, green and black. You can use any combination of these varieties in your soup. We recommend sticking to whole lentils instead of split lentils. Although whole lentils take longer to cook, they retain their shape better and add texture to the soup, whereas split lentils break down and become mushy.

How to Store Vegan Lentil Soup

Lentil soup can be stored in an airtight container and refrigerated for up to 5 days. To reheat, you can microwave the soup on High until warm.

Can You Freeze Vegan Lentil Soup?

Yes, lentil soup is easy to freeze. After the soup has cooled, portion and store it in freezer-safe containers. Freeze for up to 2 months. Be sure to label the containers so you can keep track of its freshness.

Ingredients 

2 tablespoons extra-virgin olive oil

1 ½ cups chopped yellow onions 

1 cup chopped carrots

3 cloves garlic, minced 

2 tablespoons no-salt-added tomato paste 

4 cups reduced-sodium vegetable broth 

1 cup water 

1 (15 ounce) can no-salt-added cannellini(white kidney) beans, rinsed 

1 cup mixed dry lentils (brown, green and black) 

 ½ cup chopped sun-dried tomatoes in oil, drained 

 ¾ teaspoon salt 

 ½ teaspoon ground pepper 

 1 tablespoon chopped fresh dill, plus more for garnish 

 1 ½ teaspoons red-wine vinegar

Directions 

Step 1  

Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute. 

Step 2  

Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes. 

Step 3  

Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.

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Egg-less Strawberry-tutti-frutti cake

 

 INGREDIENTS

banana  2 small mashed well

maida - roughly 1/2 cup

sugar 4 tbsp

ghee  1 tbsp

baking soda 1/2 tsp

baking powder 1 flat tsp

salt a pinch

milk 3 tbsp

strawberry crush  2 tbsp

Tutti-frutti 1 tbsp

vanilla essence 1 tsp

Whenever a banana is overripe, I mash it well, add little sugar and keep it in the fridge.

Today at first I thought I'd make mug cake, then as visitor is coming to do me some favour, thought of making this in microwave-safe glass.  

In a bowl, I added sugar, salt, ghee, banana with milk, started mixing well with a serving spoon. Added baking pdr & baking soda, mixed well.

I added the maida little at a time, looking for the right consistency- neither too thick nor too flowing.

Added strawberry crush, essence, mixed well adding tutti-frutti. 

Poured into into my greased microwave-safe dish and baked for 6 minutes.

rested for one minute after checking if the cake was done.

removed, cooled slightly cut and serve, before tasting it !

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