1
Letter From the Editor 
 
Dear Reader, 
 
Welcome to the third issue of Food in the Time of Quarantine. From this issue on we will be 
shifting our focus from pantry recipes to low cost dishes. In here you will find meals and 
snacks. You can even try your hand at making cheese with Azlin Bloor’s dead simple three 
ingredient paneer. You can bake along with one of our new contributing editors, Sasmita Sahoo 
Samanta and our returning editor Angela Amberden. We are thrilled to be welcoming this 
month’s new contributing editors: Lisa Watson, Sasmita Sahoo, Maria Nasir, Helen Chin, 
Pavani Gunikuntla, Swati Malik and Jayashree Trao as well as welcoming back our unbelievably 
amazing returning contributing editors. 
 
This month we are fully embracing budget recipes. We know many people are safe to return to 
the outdoors, but we also know that the economy is still struggling and we could all use a little 
piece of mind when feeding our families. We hope our magazine can help! 
 
This issue is divided into: the bread corner; snacks/appetizers/light meals; meals; sweets. You 
may notice a little filler in the form of gardening tips (to get the most out of your edible 
gardens, for those of you who have chosen to garden) and short recipes with no photo. Our 
hope is that these will help the magazine flow better. We would love to hear feedback on the 
subject.  
 
As always, we are continuing the fight for equality, however we can. We stand in solidarity with 
all persons of color and we are hoping and praying for equality and a much more fair 
distribution of resources.  
 
All the best, 
From our families to yours, 
 
The FitToQ team 
 
 
 
 
 
 
 
 
 
 
 
 

2
Table of Contents 
 
Letter from the Editor……………………………………………………………………………………….....page 2 
 
Bread Corner (Sesame Semolina Bread & No Yeast Bread).................................................pages 6-8 
By Mayuri Patel & Swati Malik 
 
Sourdough Discard Crackers………………………………………………………………………………..page 9 
By Angela Amberden 
 
Homemade Paneer……………………………………………………………………………………………….page 10 
By Azlin Bloor 
 
Cacio e Pepe Roasted Cauliflower………………………………………………………………………….page 11 
By Joy Stewart 
 
Banana Oat Bites…………………………………………………………………………………………………..page 12 
By Pavani Gunikuntla 
 
Croque Monsieur………………………………………………………………………………………………….page 14 
By Giangi Townsend 
 
Semolina Bundt Cake…………………………………………………………………………………………...page 15 
By Sasmita Sahoo 
 
Cajun Potatoes……………………………………………………………………………………………………..page 17 
By Swaty Malik 
 
Khandvi……………………………………………………………………………………………………………….page 19 
By Indrani Sen 
 
Dalgona Mu n…………………………………………………………………………………………………....page 21 
By Sasmita Sahoo 
 
Red & Yellow Bell Pepper Pilaf……………………………………………………………………………..page 22 
By Jayashree T. Rao 
 
Chili Garlic Paneer………………………………………………………………………………………………….page 24 
By Pavani Gunikuntlai 
 
Helen’s Minestrone Soup………………………………………………………………………………………...page 25 
By Helen Chin 
 

3
Tomato & Arugula Salad……………………………………………………………………………………....page 26 
By Giangi Townsend 
 
Kale & Quinoa……………………………………………………………………………………………………...page 28 
By Joy Stewart 
 
Dahi Wale Baingen………………………………………………………………………………………………..page 29 
By Renu Agrawal Dongre 
 
Skinny Panini………………………………………………………………………………………………………..page 31 
By Balvinder Ubi 
 
Lemon Risotto……………………………………………………………………………………………………….page 34 
By Azlin Bloor 
 
Daal Gosht…………………………………………………………………………………………………………....page 36 
By Maria Nasir 
 
Maharage Ya Nazi………………………………………………………………………………………………….page 38 
By Mayuri Patel 
 
Chicken & Vegetable Pasta……………………………………………………………………………………page 39 
By Helen Chin 
 
Veggie Jadoh………………………………………………………………………………………………………..page 41 
By Jayashree T. Rao 
 
Black Pepper Chicken………………………………………………………………………………………….page 42 
By Maria Nasir 
 
Instant Pot Rajma Pulao……………………………………………………………………………………....page 43 
By Swaty Malik 
 
Sindhi Kadhi………………………………………………………………………………………………………..page 45 
By Indrani Sen 
 
Vegetarian Cassoulet……………………………………………………………………………………………page 46 
By Joy Stewart 
 
Aloo Shimla Mirch……………………………………………………………………………………………….page 48 
By Maria Nasir 
 
Hokey Pokey………………………………………………………………………………………………………..page 50 

4
 By Lisa Watson 
 
Chhena Poda………………………………………………………………………………………………….page 51 
By Sasmita Sahoo 
 
Banana Upside-down Cake……………………………………………………………………………..page 53 
By Giangi Townsend 
 
Sticky Pear Vanilla Pudding…………………………………………………………………………....page 54 
By Helen Chin 
 
FitToQ Contributors……………………………………………………………………………………….pages 56 - 60 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

   
   
   
   

5
Bread Corner 
I was excited! For the family that loves saucy pasta, 
this bread is truly the best! 
 
By Mayuri Patel & Swaty Malik  Semolina Sesame Seed Bread 
 
Ingredients 
 
2 cups semolina 
1 cup plain flour 
2¼ tsp instant active dry yeast 
1 tbsp honey 
1 tbsp olive oil 
1 tsp salt 
1 cup warm water 
2 tbsp sesame seeds 
extra flour for dusting 
extra olive oil for greasing 
Instructions 
Mix semolina, flour, salt and yeast in a big bowl. 
Rub the olive oil into the flour. 
Add the honey to the warm water and mix well. 
Add the honey water to the flour mixture. Bring 
everything together into a dough. 
Let the dough rest for 5 minutes. 
Dust the worktop with flour. 
Remove the dough from the bowl on the floured 
worktop. 

This Fantastic Bread  Knead the flour using the heel of your hand, push 
it down and out and fold. Repeat this action of 

Can be Eaten with Jam 

kneading for 10 minutes till you have a smooth 
dough. The dough may stick a little to your hands 
which is fine as long as you're able to knead it. If its 
or Tomato Sauce  too sticky rub a bit of olive oil and knead. 
If you're using your dough kneading machine then 
By Mayuri Patel  knead the dough for 5-7 mins. 
Grease a bowl with olive oil. 

I first encountered sesame semolina bread in an  Shape the dough into a tight ball. Rub oil over it. 
Place it in the prepared bowl. 
Italian bakery in New York City's SoHo  Cover the bowl with a lid, plate or damp towel and 
neighborhood. The friendly man behind the  place it in a warm place. Let the dough ferment for 
counter assured me it could be thoroughly enjoyed  1hr 30 minutes or till its double in size. 
with jam, but it's principal reason for existence  Dust the worktop with flour. Remove the 
was to sop up the last unbelievably zesty and  fermented dough from the bowl. 
delicious dregs of pasta sauce on a diner's plate.  Pat the dough into a rough rectangle about 12"X9".  
Ever since then I've been in love and when I  Fold the top ⅓ towards the middle. Fold the bottom 
concocted this quick (for homemade bread) recipe  half over it. Pinch the seams to seal. 

6
Give a tiny fold at both the sides and pinch the   
seams to seal.   
Grease a baking tray with olive oil. Place the   
shaped dough on the prepared tray. 
Brush the top with some water. Sprinkle the 
sesame seeds over the top. 
Using a sharp knife make about 4-5 diagonal 
slashes.  
Cover the bread with a damp tea towel and allow 
the dough to rise for 45 minutes or till its nearly 
double the size. 
Place a tray of water on the bottom part of the 
oven. 
Preheat the oven to 180°C. 
Place the fermented dough in the oven and bake 
for 30-45 minutes or till the top is golden brown. 
Remove the bread from the oven, tap the bottom of 
the bread. If it sounds hollow then the bread is 
done. 
Place the bread on a wire rack and allow it to cool 
completely before slicing. 
Use it to make sandwiches or serve toasted or 
untoasted with jam and butter.  
  
Tips: 
Shape the bread whichever way you prefer, round, 
like a baguette or place it in a loaf tin. 
When you add the water to the flour and mix it, it 
will be a shaggy dough. Allow the dough to rest as 
the semolina will soak in the water. Then it will be  This  Fabulous 
easier to knead it. 
For a softer crust, don't place the water tray at the 
bottom of the oven. 
Sandwich  Bread  Can 
Can add other seeds of your choice as topping. 
  be Made Without Yeast 
 
  By Swaty Malik 
 
   
 
 
 
I  love  baking  breads  and  hardly  use  store  bought 
  bread.  There  was  a  time  during  lockdown  when  I 
  ran  out  of  yeast  and  that  time,  I  made  this  Whole 
  Wheat  and  Semolina  quick  bread  without  any 
  yeast.  All  the  ingredients  that  are  there  in  our 
  pantry, it is quick and easy to make. 
 

7
Whole  Wheat  flour  and  Semolina  in  the  recipe  can  Preheat oven to 350°F or 180°C. 
be  substituted  for  APF(All  Purpose  flour)  or  even 
Now  add  whole  wheat  flour,  baking  powder  and 
Oats  flour.  But  trust  me,  try  the  recipe  as  it  is  and 
baking  soda,  1  tbsp  of  chia  seeds,  oil  and  mix well. 
you  will  love  to  pair  it  up  with  your  curries  or 
If adding any seasoning, add in this step. 
simply have it toasted with jam or butter!! 
Add buttermilk now and just fold lightly with flour. 
 
Dough  will  be  very  sticky,  we  don't  have  to  knead 
No Yeast Bread 
it. It will like very sticky and thick batter. 
 
Transfer to a loaf pan lined with parchment paper. 
Ingredients 
Top with mixed seeds or finely chopped nuts. 
 
Bake  in  preheated  oven  for  about  50-60  mins  at 
2 Cup Whole Wheat Flour  350°F or 180°C. 

½ Cup Semolina  Check  after  45  mins.  Insert  a  toothpick  or  skewer 
in middles of loaf. If it comes out clean take tin. 
1/4 Cup Olive Oil 
If  there  is  wet dough or light crumbs on toothpick, 
3 tsp Baking Powder 
bake  for  another  10-15  mins.  If  the  top  becomes 
1 tsp Baking Soda  brown,  cover  with  a  foil,  so  that  the  top  doesn't 
burn. 
1 tsp Salt 
Once  done,  leave  on  counter  or  transfer  carefully 
2  tbsp  Honey/Maple  Syrup  or  sugar(raw  cane  or  to cooking rack. 
castor) 
Cut bread in slices when completely cool. 
2 tbsp Apple Cider Vinegar 
Enjoy with butter, jam or the way you like. 
1 Cup Milk about 250 ml 
 
1/4 Cup Yogurt 
 
¼ Cup Milk Powder optional   
 
1-2 tbsp Chia Seeds 
 
Mixed  seeds  or  chopped  nuts  to  sprinkle  on  top.   
Flax/Pumpkin/Chia/Hemp, Walnuts or Almonds.   
 
   
 
Instructions 
 
Make  buttermilk.  Add  vinegar  to  milk,  let  it  stand   
for 5-10 mins.   
 
In a mixing bowl add semolina and yogurt. Mix and   
keep it for 5 mins.   
 

8
 Optional: 
toasted sesame seeds 
everything bagel seasoning 
chopped fresh rosemary 
 
Preheat your oven to 350. Combine discard, olive 
oil and salt in bowl until a smooth cohesive 
mixture is 
achieved. Add any mix-ins at this time. Spread 
evenly on a silicone mat or parchment lined baking 
sheet. Sprinkle with desired topping and bake for 
30 minutes. Remove tray from oven and score lines 
in 
parbaked dough, (I use a pizza cutter). Return to 
oven for additional 15-30 minutes, depending on 
thickness. Let fully cool and break along scored 
lines. Great for snacking! 
 
   
A Crispy Use for   
 

Sourdough Starter   
 
By Angela Amberden   
 
 
 
   
 
A big part of “that sourdough life” is figuring out   
 
what to do with your discard, (the part of the   
starter   
you remove when you feed your lively friend). I   
have found this to be one of the tastiest, simplest,   
most   
versatile recipes to use up a large amount of   
discard. Enjoy with cheese, dips or just by   
themselves.   
Feel free to experiment with di erent toppings or   
mix ins. A few of my favorites are sesame seeds or   
everything bagel seasoning sprinkled on top, and   
fresh rosemary mixed in before baking. Enjoy!   
   
Sourdough Discard Crackers   
   
1 ½ cups (340 g) sourdough discard   
scant ¼ cup (50 g) olive oil   
pinch of salt   

9
  

Paneer is fresh, unsalted, unaged Indian 

cheese and is quite often homemade; a very 
quick and easy process. It’s just a matter of 
curdling some boiling milk with lemon juice 
or yoghurt. 
 
Paneer is a great cheese to cook with as like 
halloumi, it doesn’t melt when heated and for 
those who find halloumi too strong, paneer’s 
mild, almost bland taste is just perfect! Think 
mozzarella, but sturdy. 
 
Homemade Paneer Recipe 
 
As mentioned, homemade paneer is so easy. 
All we do is: 
 
Heat some milk up – about 5 minutes. 
Curdle the milk with lemon juice or yoghurt 
– about 5 minutes. 
Strain, rinse, drain – 35 minutes. 
Leave to set for 30 minutes. 
What you’ll be left with after the milk has 

 
curdled are the curd and the greenish whey. 
The curd is the paneer.

Elegant & Easy 

Homemade Firm 
Cheese 
By Azlin Bloor 

10
  
 
 
Cacio e Pepe Roasted Cauliflower 
 
Serves 4 
 
One head cauliflower, cleaned and 
trimmed into florets 
1 1/2 Tablespoon olive oil 
1 ounce Parmesan cheese 
Generous pinch pepper 
Salt, to taste 
 
Method: 
 
Preheat the oven to 400. Toss 
cauliflower in olive oil to coat. 
Season with salt and liberally with 
freshly ground pepper. 
An Enjoyable Way to  Grease a cookie sheet or line it with parchment. 
Lay cauliflower florets in a single layer. 
Eat Your Veggies  Bake for 20 - 35 minutes, or until the cauliflower is 
cooked through. 
By Joy Stewart  Remove from oven and allow to cool slightly. When 
  the florets are cool enough to handle grate cheese 
over them and toss to coat. 
   
Cacio E Pepe is the name of an Italian Pasta dish.  Serve warm. 
 
It describes a glorious cooking alchemical event   
whereby the heat from cooked pasta infuses into it   
the flavors of cheese and spicy sweet black pepper 
and the starchy cooking water forms a luscious   
sauce over all. Seriously, if you’ve never tried cacio 
e pepe pasta, you should. It is di cult to believe 
that something with three ingredients can be so 
deliciously sophisticated. 
 
Why have I used the phrase and concept so 
liberally here? Because it struck me just the other 
day what a sexy combination parmesan and 
pepper is for roasted cauliflower. Although 
cauliflower doesn’t exude enough moisture to 
form a sauce and isn’t porous enough to absorb 
the flavors in the same way, I still think the 
combination is good enough that it can borrow the 
name. 

11
 Preparation: 

Preheat the oven to 180°C 

Grease and line a baking tray with parchment 

paper and keep aside. 

In a mixing bowl add bananas and mash well. 

Add oats, honey, to the banana mixture and 

combine well. 

Now add the chocolate chips and mix well. 

Using tablespoon scoop the mixture equally on to 

the baking tray and bake for 15-20 minutes or until 
you see the edges are brown. 

Breakfast? Eat these  Transfer the Oatmeal bites onto a cooling rack to 
cool for 10 minutes. 
Delectable Banana Oat  Enjoy these healthy and chewy Banana Oat bites 

Bites Anytime!  with warm milk. 

Note: 

By Pavani Gunikuntla   Here you can add raisins instead of chocolate 

chips. 

4 Ingredient Banana Oat Bites is a healthy and   

quick snack recipe that you can prepare within 30   

minutes. These Oatmeal bites are soft from the   
outside and chewy inside. In one bowl you can mix 
all the ingredient together and can make these   
delicious bites. 
 
 

Banana Oat Bites 

Ingredients: 

Ripe bananas -2 

Rolled oats -1cup 

Honey – 2tbsp 

Chocolate chips – 1/4cup 

12
  Di erent from the American counter partner, the 
grilled ham and cheese. The bread for one, and 
Best Brunch on a  then the white sauce or bechamel with grated 
melted cheese. Using a fresh French country bread 

Budget  where the crust is crusty and the interior soft and 
out of this world bursting with flavor. 

By Giangi Townsend   

TIPS: 
Croque Monsieur. Simplicity at his best and yet   
cannot stop craving them. One of my dad’s favorite 
Butter: do not skip it, this is what makes this 
Saturday lunch. Our meal of choice to our favorite 
Croque Monsieur the savory dish that it is. You 
bistro in Paris. Croque Monsieur is a fun simple 
either smear it on the bread that will be facing the 
dish that we all love. 
cooking pan, both sides, or you can place a piece 
  on the cooking pan and place the bread over it. 

I never shared it with all of you until the last   

“Summer Cooking Camp Class” I had that I decide 
Crust or no crust? This is optional. Try it both 
to show my young chef’s how it was made. My 
ways and see which one you do prefer. I love the 
little crew loved them and they could not wait to 
crust but sometimes little one may not. 
make them at home for their parents. 
 
 

13
Bechamel and Cheese: be as generous as you wish  gradually and whisk constantly until blended and 
and cover the whole slice of bread, you will not  no lumps are formed. 
regret it. As any fat content be very careful when 
 
you place the Croque Monsieur under the broiler 
as it will burn fast if not supervised.  Season with nutmeg, salt, and pepper 
   
Bon Apetit,  FOR THE CROQUE MONSIEUR 
Giangi  Butter the slices of bread and fill with layers 
gruyere cheese and ham. On a skillet over medium 
 
heat add a dot of butter (or butter the bread) and 
Croque Monsieur  place the croque monsieur over it and brown 
lightly both sides. 
20 Mins Total  
 
5 Mins Prep  
Warm the broiler. Place the croque monsieur on a 
15 Mins Cook  
cookie sheet, top with bechamel cream, and some 
Serves 1  more gruyere cheese. Broil until the cheese melts 
and gets a golden color. 
2 slices of French bread 
 
butter 
 
gruyere cheese 
 
thinly sliced ham 
 
bechamel cream 
 
gruyere, grated 
 
BECHEMEL CREAM 
 
2 tablespoons unsalted butter 

3 tablespoons flour   
2 cups whole milk 

salt and pepper   

 
nutmeg 

Instructions 

FOR THE BECHAMEL CREAM 

 
Melt butter in a saucepan. Add the flour and stir 
together until smoothly blended. Add milk 

14
 this is prepared without any egg. Perfect for a 
healthy breakfast / snack option it is. With some 
chutney or sauce this pairs pretty well. Using 
semolina this is a great healthier option as 
compared to all purpose flour. Any baking pan one 
can pick to bake this cake, but I have opted for a 
bundt pan and hence the name of the cake is like 
that as mentioned above. If you kid is a picky eater, 
then this cake is the perfect one to feed them 
vegetables in the form of cake.   

Here is the video recipe link 

https://youtu.be/zuHNEBKAoOk 

Preparation Time : 10 mins | Cooking Time : 30 

mins 

Semolina Bundt Cake 

Ingredients:  

Semolina 1 cup 

Yogurt (curd) 1/2 cup 

Onion (medium) (finely chopped) 1 no. 

Bell pepper (finely chopped) 1/4 cup 

Corn (boiled) 1/4 cup 

Carrot (grated) 1/4 cup 

Savory Semolina Cake  Ginger (grated) 1 tsp 

Green chili (chopped) 1 tsp 

Makes a Great Hors  Turmeric powder 1/4 tsp 

D'Oeuvre  Mustard seed 1/2 tsp 

Sesame seed for sprinkling 

By Sasmita Sahoo 
Oil 1/2 tsp + for greasing 

This is a healthy savory cake using semolina  Baking soda 1/2 tsp 
(sooji) and some vegetables. The interesting fact is 

15
Salt as needed  Sprinkle some more sesame seeds (if desired) over 
the entire cake, slice and serve with any kind of 
Water 1/2 cup + 1-2 tbsp more 
sauce / chutney ! 
Instructions: 
Notes: 
Preheat the oven at 180 deg C and grease a bundt 
Adjust spiciness as per choice. 
pan with oil. Keep aside. 
Any other vegetables like green peas, chopped 
Now in a mixing bowl take semolina (sooji), curd 
cabbage, beans etc can be added. 
and water. 
Batter should not be of thick consistency. So adjust 
Mix well and keep aside covered for 15-20 minutes. 
by adding little more water (1-2 tbsp more). 
Meanwhile heat oil in a pan. 
After adding baking soda, immediately proceed for 
Add mustard seeds and allow to crackle.  baking. 

Add chopped onions and saute for 1-2 minutes.   

Then add chopped bell pepper, grated ginger,   

chopped green chilies, corn and saute a bit. 

Add turmeric powder, salt and saute for 1-2   

minutes more. 

Turn o heat and allow it to cool. 

 
By the time, the semolina must have soaked all the   
liquids in the bowl. 

Add the grated carrots and the saute vegetables   

into the bowl. 

Mix everything well, if the batter seems thick then 

 
add 1-2 tbsp water. 

Finally add baking soda and give a quick mix. 

Sprinkle a few sesame seeds in the greased bundt   

pan and then transfer the batter into the pan. 

Bake for 25-30 minutes or till a knife or toothpick   

inserted into the cake comes out clean. 

Take out from the oven and allow to rest for 10 
minutes. 
 
Then invert onto a wire rack and allow to cool 
completely. 
 

16
 Ingredients 

A bag of Baby Potatoes (or use as required) 

2-3 Tbsp Olive Oil or use any flavorless oil 

Cajun Spice Mix 

1 tsp Dried Parsley 

1 tsp Chilli flakes 

1 tsp Oregano 

1 tsp Garlic Powder 

Salt as required 

Creamy Mayo Chilli Sauce 

The  Delightful  Crispy  2-3 Tbsp Mayonnaise (vegans can use Vegan 

1-2 tsp Chilli Sauce use as required 

Potato  Snack  with  a  1 Tbsp Tomato Ketchup 

Kick   

Instructions 
By Swati Malik 
Wash  the  baby  potatoes  thoroughly  until  cleaned 
  o   all  the  dirt and boil until 3/4 done. Boil potatoes 
in  an  open  pan so that you can keep a check on the 
softness.  We  don't  want  over  boiled/soft  potatoes. 
We  love  potatoes  and  I  include  it  in  my  curries,  Avoid boiling in the pressure cooker. 
snack  and  cutlets  or  burger  patties.  One  of  the  Once  the  potatoes  are  3/4  done  and  cooled,  press 
dishes  that  we  absolutely  adore  is  Cajun  Potatoes.  each potato flat using a potato masher. 
A  side  dish/snack  or  a  starter  for  Friday  nights  or 
parties,  it  is  so  easy quick and simple to make, and  Make  the  seasoning.  In  a  bowl  mix  olive  oil, 
even  kids  love  to  munch  on  these  delicious  potato  parsley, garlic powder, red hot sauce, red hot sauce 
bites.  and  salt.  Coat  smashed  potatoes  with  the 
seasoning. 
Since  potatoes  can  be  stored  for  a  considerable 
time  and  are  readily  available  in  stores  here  is  my  Bake  the  potatoes  in  a  preheated  oven  at  375  °F/ 
second  dish  for  the  times  when  you  want  200°C  for  20-25  minutes  or  until  the  potatoes  are 
restaurant style food!!  crisp. 

  Prepare  mayo  chilli  sauce  by  mixing  mayonnaise, 

curd,  sour  cream,  red  hot  pepper  sauce,  tomato 
Cajun Potatoes  ketchup and chilli flakes. 
 

17
Once  baked,  take  out  of  the  oven,  season  with   
some  more  herbs,  take  out  in  the  serving  tray  and 
 
serve  hot  with  mayo  chilli  sauce  garnished  with 
chopped onion   
NOTES   
I  bake  these  potatoes  if  you  want  you  can  fry   
potatoes in little oil in a pan until crisp. 

Paprika/  Chilli  Powder  can  be  used in place of Red   

Hot sauce, adjust as per your spice level. 

Any  type  of  Mayonnaise  can  be  used  (with  eggs  / 

eggless).  Garden Quick Tips: 
I have used thick curd while making this sauce/dip, 
you  can  substitute  with  an  equal  quantity  of  mayo 
Caring for Vegetable 
and sour cream. 
Seedlings 
For  Vegan  version,  use  any  vegan  cream  like 
cashew cream.   

  🙘 Plant early and keep seedlings indoors until 

after the last frost. 
 
 
 

 
🙘 Water when dry; at least two and up to four 
times per day 
 
 
 
🙘 Don’t give up! If something seems slow to 
  come up, consult the package or producer to see 
  how long they are supposed to take to 
germinate. 
 
 
 

 
🙘 Keep seedlings warm and try to put in a spot 
that gets at least 6 hours of sunlight per day. 
 
 
 
🙘 They are ready to be repotted into a bigger 
  planter (if garden beds are not yet an option) 
 
when they reach 2 - 3” high. 
 

18
 Cook Time 20 minutes 

Total Time 35 minutes 

  

Ingredients 

1 cup chickpea flour 

1/2 cup curd 

3 cups of water 

1 tbsp. grated ginger and green chili paste 

1 tsp cumin seeds 

1 tsp mustard seeds 

4 to 5 curry leaves 

2 green chilies 

1 red chili 
These  Flavorful  Snack  1 tsp asafoetida powder 

Rolls  Will  Become  a  1 tsp turmeric powder 

Chopped coriander leaves for garnish 

Favorite  Preparations 

By Indrani Sen  Making batter 

Strain the flour 

 
whisk the curd 
This  is  an  easy  quick  Gujarati  snacks  which  will  Add 3 cups of water 
test  your patience a bit but will give you a delicious 
Add salt and sugar 
lip-smacking  dish.  The  chickpea  batter  is  spiced 
and  cooked  and  set  on  a  cold  greased  surface  and  Add ginger green chili paste 
rolls made. 
Add asafoetida powder 
The  seasonings  are  versatile,  and you can test with 
di erent seasonings present in your pantry to alter  Add turmeric powder 
the flavours.  Strain the batter 
  Making rolls 
Khandvi  Cook  the  batter 15 to 20 minutes on low flame till it 
Prep Time 15 minutes  thickens 

19
Drop a spoon of batter on the kitchen surface 

If  the  batter does not stick to the surface the batter 

is ready 

With  a  spatula  coat  a  greased  plate  with batter not 

too thin. 

Let it cool 

With a knife make vertical cuts 

Using your finger make rolls. 

Seasoning 

Heat 2 tbsp. of oil. 

Add cumin seeds, mustard seeds 

Add curry leaves 

Red chili 

Pour on the rolls and toss 

Garnish with coriander leaves 

 
   
  The  Moist  Eggless 
  Mu ns  with  Dalgona 
Co ee Flavor 
 
By Sasmita Sahoo 
 
This  dalgona  mu n  is  a  chocolate  cake  with 
dalgona  co ee  flavor  without  using  egg,  butter, 
milk  &  baking  powder.  Completely  vegan  is  this. 
For  a  co ee  fan,  this  is  a perfect baked dish. These 
mu ns  are  very  easy  to  make  and  even  taste  so 

20
yummy.  The  no  cream  and  no  butter  frosting  on  Sift  all  purpose  flour,  powdered  sugar,  cocoa 
top surely gives a nice co ee taste in the first bite.  powder, salt and baking soda in a bowl. Keep aside. 

Here  is  the  video  recipe  link  In  another  mixing  bowl  take  co ee,  olive  oil, 
https://youtu.be/PJVqWoKKg9E  vanilla essence, apple cider vinegar and mix well. 

  Next  add  the  sifted  dry  ingredients  into  the  wet 

ingredients. 
Dalgona Mu ns 
Mix everything using a hand whisk or spatula. 
Preparation  Time  :  30  mins  |  Cooking  Time  :  20 
mins  Immediately  pour  the  batter  into  the  greased 
mu n  molds  and  bake  for  18-20  mins  or  till  a 
 
toothpick  inserted  into  the  mu ns  comes  out 
Ingredients:   clean. 

for the Cake  Take  out  from  the  oven  and  let  the  mu ns to cool 
down completely. Keep aside. 
All purpose flour 1.5 cup 
Next  in  a  mixing  bowl,  take  co ee  powder,  hot 
Cocoa powder 3 tbsp  water and powdered sugar. 
Co ee  (1  cup  hot  water  +  1/2  tbsp  instant  co ee)  1  Using  hand  whisk  or  electric  whisk,  whisk  till  it 
cup  gets  light,  flu y  and  also  peaks  appear  (using 
Powdered sugar 2/3 cup  electric  whisk  it  will  take  3-5  mins  and  using hand 
whisk, it will take little more time). 
Baking soda 1 tsp 
Then  take  a  piping  bag  fitted  with  any  desirable 
Apple cider vinegar 1 tsp  nozzle  or  even  without  any  nozzle  (i  have  picked a 
medium star nozzle). 
Vanilla essence 1 tsp 
Fill  it  with  the  flu y  co ee  mixture  and  then 
Olive oil 1/3 cup 
decorate the mu ns as per choice. Serve ! 
Salt 1/2 tsp 
 
for the Frosting 

Instant co ee powder 2 tbsp   

Powdered sugar 4 tbsp 

Hot water 2 tbsp 

 
Instructions: 
 
Preheat the oven to 180 deg C. 

Lightly  grease  mu n  molds  with  oil  (not 

mandatory,  but  by  doing  this  mu ns  come  out 
 
 
cleanly from the molds) and keep aside. 

21
 
2 onion 

1 red capsicum 

1 yellow capsicum 

3 tablespoon oil 

1 inch ginger 

3 cloves garlic 

1 teaspoon cumin 

1/2 teaspoon fennel 

1/2 teaspoon cumin powder 

1 teaspoon pav bhaji masala 

salt to taste 

water 

1 teaspoon ghee 

8 cashew nut 
You’ll  Love  this   

Vibrant 1 pot Rice Dish  Method: 

Wash the rice and soak it for fifteen minutes. 

By Jayashree T.Rao  Cut the onion finely. 
  Cut the capsicum into small squares. 

Red  and  Yellow  Bell  Pepper  Pilaf  makes  a  good  Grind ginger and garlic to a paste. 

dish  for  the  weekend.  It  is  an  easy  to  prepare,  Take oil in a pressure pan, add cumin and fennel to 
one-pot  meal,  ready  in  an  hour.  For  those  nights  it.  As  they  sizzle,  put  the  onion  and  sauté  it,  let  it 
you  need  a  quick,  budget  friendly  dinner,  this  turn pale pink in colour. 
bright, delicious dish delivers!  Put  the  ginger  garlic  paste  and  sauté  it  for  some 
  time, the raw smell spoils the dish. 

Red and Yellow Bell Pepper Pilaf  Now,  add  the  capsicum  pieces  to  it and sauté it for 
two minutes. 
 
Add  rice  to  it  and  gently  mix  them.  Sauté  for  two 
Ingredients:   minutes. 
1  cup  basmati  rice  (measurement  used:  1  cup =240  Add  cumin  powder,  pav  bhaji  masala  and  chilli 
ml)  powder. Gently mix them. 

22
  
Add water and salt, give a stir. 

Close  the  lid  and  put  the  whistle.  Cook  it  for  one 
whistle. 

Turn  o   the  stove  after  one  whistle.  When  the 

pressure  releases  by  itself,  remove  the  lid  and 
gently mix it. 

Roast  the  cashew  nut  in  clarified  butter  /ghee  and 

put  it  over  the  rice.  Red  and  yellow  bell  pepper 
pilaf is ready to serve.   

   
 

 
A Quick Spicy Snack 
  That Can Be Made 
Into a Meal 
 
By Pavani Gunikuntla 
   

  This Chilli Garlic Paneer is a quick and easy 

starter which you can prepare within 30 minutes. 

  Chilli garlic paneer is prepared by grinding 

Kashmiri chillies, garlic pods along with vinegar, 
salt and then sautéed with onions and bell 
  peppers. 

If you have a sudden guest or friend you can 

  prepare this starter without thinking anything. 

The flavour of garlic and Kashmiri chillies was very 
good. Initially, I thought my kids will not like this 

23
as I added garlic but to my surprise, they loved it  Fry the onions until they change their colour into 
very much and asked to make it again.  light brown colour. 

  Add the chopped capsicum pieces and fry a minute 

on high flame. 
 
Next, add the grounded coarse paste and fry on 
Chili Garlic Paneer 
low-medium flame until oil oozes out. 
 
Add the paneer cubes and mix well nicely so that 
Preparation:10mintues  all the masala is coated to the paneer. 

Cooking time:20mintues  Fry for 2- 3 minutes and switch o the flame. 

Ingredients:  Finally, garnish with coriander leaves and enjoy 

mouth-watering chilli garlic paneer. 
Paneer – 200 grams 
Note: 
Chopped bell peppers/capsicum -1/2 cup (green, 
red, yellow)  You can adjust the Kashmiri chillies according to 
your taste. 
Chopped onions – 1 
After adding paneer, cook only for 2-3mintues 
Cumin seeds – 1tsp  only. 
Oil – 3tsp   
Salt to taste   
Coriander leaves for garnishing 

To Grind: 
 
Kashmiri Red chillies- 4 or 5 

Garlic pods- 4 or 5 
 
Vinegar – 1tsp   
Salt to taste 

Preparation:   
First, cut the paneer into small bite-size cubes and 
keep aside.   
Grind Kashmiri chillies, garlic pods along with salt, 
vinegar into a coarse paste by adding 1-2 tbsp of 
water only. 
 
Heat a frying pan with oil, add cumin seeds once 
they start to crackle add chopped onions. 
 

24
  
Ingredients 

250 g carrots, peeled and chopped into cube size 

250 g potatoes, peeled and chopped into cube size 

200 g celery, washed, chopped into cube size 

200 g green beans, cut ends o and chopped into 

bite size 

200 g dried spiral pasta 

150 g red cabbage, thinly sliced 

150 g can mixed beans 

1 – 1 1/2 L vegetables stock 

1 tub small tomato paste 

¼ c pasta sauce garlic and herbs 

5-8 Tbs olive oil 

2 cloves of garlic, finely chopped 

½ handful of parsley for garnish 

Salt and pepper 

Method 
A Light, Delicious  Heat a big pot with oil on high to med heat. When 
hot add garlic, stir till fragrant. Add carrots, celery 
Summer Soup  and potatoes, stir for 5 minutes. Then add the 
stock and stir in the pasta sauce. Bring to boil and 
By Helen Chin  reduce heat to medium about 30 -40 minutes until 
vegetables are tender. 

Food from the pantry and fridge. Today is a cold   

day, I needed something with broth to keep warm.  Add in the pasta, cook for 10 minutes covered and 
Could I get my serving of veggies in at the same  reduce heat. Next add red cabbage and green 
time? This is comforting vegetable soup. For all its  beans cook until slightly soft. Stir, and check that 
veggies it’s surprisingly light, with a clear broth. It  the pasta is al dente. Season with salt and pepper. 
is delicious and beautiful! Let’s cook!!!  Then add in the mixed beans and tomato paste, 
stir to mix well. Let simmer for about 10 minutes. 
  Garnish with parsley. Season to taste. Can serve 
Helen’s Minestrone Soup  with bread on butter. 

25
 Arugula is also known as rocket salad or 
roquette. Spicy with a light hint of 
mustard-like flavor it counterbalances the 
sweetness of the balsamic vinegar. A perfect 
combination. A delicate salad that needs to be 
enjoyed as soon as purchased. 

Only use high-quality Balsamic vinegar that is 

from Modena and that has a very thick 
consistency, almost syrup-like. Rich in flavor 
and sweetness. The tomato and arugula salad 
enjoy the balsamic vinegar as a counterpart. 
The sweetness of the balsamic balances here 
as well, the acidity of the tomato. 

An Elegant Tomato  Parmigiano Reggiano is always best when 

purchased on a wedge and grated as needed it. I 

Salad 
shaved some over the salad, however, you may 
want to grate some over the salad, however at the 
last minute. 
By Giangi Townsend   
  Of course, you can turn this simple salad into a 
copious meal by adding mushrooms slices, 
This perfect tomato arugula salad only takes 7  avocado, or even some bits of cooked bacon. 
Leftover steak is also a great addition to it. 
ingredients and 15 minutes to make. One of the 
best salads to make on a busy night, or for a   
weekend lunch with friends. Healthy and easy and 
Don't have pine nuts on hand? Replace them with 
it goes well with any course. 
chopped almonds, walnuts, or even pecans, which 
  go along with balsamic in perfect harmony. 

This recipe goes well with any pasta dish, or   

alongside fish, meat, lamb, and chicken to 
The beauty of this salad is that it is not only 
complete a meal. 
healthy but simple and versatile. 
 
 
You may want to try it alongside a perfectly cooked 
Tomato, Arugula Salad 
plate of Fettuccine with Lemon Mascarpone Sauce 
or Ricotta Meatballs.  15 Mins Total  
  15 Mins Prep  

26
Serves 4 People 

Ingredients 

3 tablespoons olive oil 

⅓ cup balsamic vinegar 

Zest of a small lemon 

2 cups arugula salad, washed and dried 

1 ½ cup cherry tomatoes, halved 

¼ cup parmigiano Reggiano 

¼ cup pine nuts, roasted 

 
A One Pot Rib Sticking 
Instructions 

In a medium bowl whisk together the olive oil and 

Vegetarian Meal 
balsamic vinegar. Add the lemon zest. 
By Joy Stewart 
 

Add the arugula salad and the halved cherry 

tomatoes to the dressing gently folding it with the 
Many of us are trying to fit more healthy food 
into an increasingly busy schedule. Protein packed 
dressing. 
quinoa and kale, which is high in potassium and 
  vitamin c is certainly healthy. Not to mention this 
dish is under 140 calories per serving. But you 
Place an equal amount of salad on salad plates. Top  shouldn't just try this for its health benefits. You 
with the parmesan cheese shavings and roasted  should try it because it's exceptionally delicious. 
pine nuts.  Earthy, lightly bitter kale is mellowed and 
  complemented by nutty, rich, creamy tahini. Soy 
sauce adds a perfect salty and slightly sweet 
  element, while quinoa is a delicate, softly crunchy 
starch base. The amazing smell of soy sauce 
 
caramelized onions lingers in the air for hours 
  after. 

   

  This is a great way to make kale appealing and it 

has become a weeknight favorite in my house. It's 
a great weeknight dish because it comes together 
quickly--only 25 minutes start to finish!--and, 

27
apart from the kale, is mostly shelf stable  through, add another 1/2 teaspoon of soy sauce and 
ingredients.  5 ounces water to cook kale stems through. When 
all of the water has evaporated (5 to 7 minutes), 
 
turn o heat. Drizzle kale with tahini, then add 
There are two adults and one toddler, so I make  quinoa over top in an even layer. Season quinoa 
enough to enjoy it for two nights running. The first  with remaining soy sauce and mix everything 
night we enjoy it on its own and the second night  together. Serve hot. 
we enjoy the leftovers topped with fried eggs.  
 
 
 
Kale and Quinoa with Tahini & Soy Sauce 
 
Caramelized Onions 
 
 

10 ounces kale, trimmed and chopped 

1 yellow onion, chopped 

Smoky, Spicy BBQ 
2 cloves garlic, minced  Sauce 
1 cup dry quinoa   
Makes 12 ounces 
1 cup vegetable stock   
1 teaspoon sesame oil  20 ounces crushed fire roasted tomatoes 
1/2 cup brown sugar 
2 Tablespoons olive oil  1/4 cup + 1 Tablespoon apple cider vinegar 
2 Tablespoons tahini  2 Tablespoon sriracha 
1/2 teaspoon cayenne 
2 teaspoons soy sauce  2 Tablespoons smoked paprika 
Pepper, to taste  Salt, to taste 
Pepper, to taste 
   
Method:  Method: 
Combine all ingredients in small sauce pan over 
Rinse quinoa. Combine it with 8 ounces water,  medium-low heat. Stir frequently until sugar has 
stock, 1/2 teaspoon soy sauce and 1/2 teaspoon  melted. Reduce heat to low and simmer for 
sesame oil and bring to a boil. Once it has come to 
about 1 hour, or until mixture turns brown and 
a boil, cover and reduce heat to lowest setting and 
semi-glossy. 
set timer for 15 minutes. When the timer goes o  
 
take quinoa o of the heat. In a large heavy 
bottomed pan, heat olive oil and remaining sesame   
oil over medium heat. Add onions and saute until 
 
they soften and begin to brown. Add garlic and 1/2 
teaspoon of soy sauce and cook for another   
minute. Add kale in large batches and saute for 
about 5 minutes. When kale has started to cook 

28
 

Eggplant in Yogurt 
Sauce is a Perfect 
Light Summer Meal 
By Renu Agrawal Dongre 
Dahi wale Baingan is a yummy, tangy and and easy 
eggplant recipe made using a few spices available 
in your kitchen and can be assembled in 20-30 
minutes. 

29
This Dahi wale Baingan is a very easy Eggplant  This will take around 5 minutes on each side. 
Recipe. All you do is shallow fry the eggplants in 
In the meanwhile, in a pan add 2 tbsp oil. 
oil or one can do that in the oven too and then 
prepare a masala or simple thick gravy from 6-7  Once medium hot add all the masala’s and keep on 
basic spices.  stirring the mixture. We do not want the masala to 
be burned. 
Later on, you just need to assemble it. One can 
even add potato slices in this and alternate it with  Add water a little by little and let the masala cook 
eggplant.  on medium for around 10 minutes. 
  Once all the eggplant are shallow fried keep it 
aside and let the masala cool down a bit 
Dahi Wale Baingen (Eggplant in Yogurt Sauce) 
Assembling 
Serves 4 
In a wide dish, first spread around a teaspoon of 
 
masala. 
Ingredients 
Then arrange a layer of eggplant. 
1 Big Eggplant cut into 1/4 inch thick slices (One 
Spread another teaspoon of masala on the 
can use any type of eggplant) 
eggplant layer. 
4 tbsp Oil 
Then add the yogurt on top (Leaving about 1 
2 Cups of thick Yogurt  tablespoon) 

1 tsp Red Chili powder  Repeat the above steps again, i.e. add some masala, 
eggplant, and again some masala. 
1/2 tsp Garam Masala 
Top it up with the remaining yogurt. 
1 tsp Red Chili Flakes 
Garnish with coriander and serve. 
1 tsp Chat Masala 
 
1 tsp Coriander powder 
 
1/4 tsp turmeric 
 
1 tsp Cumin powder 
 
Salt to taste 
 
1/2 Cup Water 
 
Chopped Coriander for garnish. 
 
 
 
Instructions 
 
In a pan, add 2 tbsp oil and shallow fry the 
eggplant slices on medium on both the sides, until   
done. 

30
 of water, tear of a ball and pat, if it cracks add 
more hot water- a teaspoon at a time. 

Sorghum dough can be prepared ahead of time 

and can be preserved for 1-2 days. Wrap tightly in a 
plastic wrap and store in refrigerator. When 
required to consumed, the dough can be thawed at 
room temperature or microwave for few seconds 
(15-20), knead again to make it smooth. 

For easy rolling the chapati, use plastic wrap 

/aluminum foil or Ziploc bag. Apply oil. 

Once the rolled chapati goes on the heated tawa/ 

griddle, and the top starts to get dry brush or 
spray with water. This is done to avoid cracks and 
keep the chapati moist. 

To flu chapati, fold a napkin or paper towel into a 

This GF Skinny Panini  pad and gently press down and out to the edges of 
chapatti in short intervals, until it pu s up. At the 

Makes a Fabulous 
same time, you should be moving the chapati 
around the tawa. Be careful not to press too hard 
or the pu ed chapati can pop, releasing hot air 
Lunch  that can burn your hand. 

Sorghum chapati stays good in refrigerator for 2-3 

By Balvinder Ubi  days. Wrap the cooled chapati in paper towel or 
parchment paper lined aluminum foil. To freeze, 
 
slightly under cook and follow steps same as for 
refrigeration and then store in Ziploc bag. 
Sorghum chapati makes a great vehicle for   
panini. Packed with lean protein, low calorie fiber, 
and made with light yogurt dressing, this whole  Skinny Panini 
grain gluten free flour panini is quick and simple 
 
and, best of all healthy! A perfect meal to add to 
your repertoire if you are a celiac or have gluten  Prep time – 10 minutes 
intolerance or sensitivity or like to enjoy the 
Cook time – 5 minutes 
benefits of a varied diet. 
Total Time - 15 minutes 
 
Serving – 1 
Quick tips to make a good sorghum chapati: 
 
Sorghum has no gluten, hence to achieve a softer 
dough and convert the starch into gelatin like  Ingredients for Skinny Panini 
properties you must use hot water. To check 
whether the dough is soft or has the right amount  1 sorghum chapati (recipe below) 

31
Cooked chicken, sliced  Gently lift chapati and place it on tawa. Brush 
water on top. 
Thinly sliced cabbage, toss it with lemon juice 
Cook chapati on one side for 35- 40 sec. Using a 
1 slice Swiss cheese or any that you prefer 
spatula (or your fingers if you are experienced 
Sliced onion (optional)  enough), turn it over so that the other side can 
cook. 
Dressing 
Pu chapati using napkin (Check quick notes). 
1/3 cup thick yogurt or sour cream  Optionally you may spread some oil on the chapati 
2 tsp yellow mustard  if pu ng seems little intimidating. Once both the 
sides are cooked, remove in a napkin lined plate. 
1 tsp sugar 
TO MAKE PANINI 
salt to taste 
Combine thick yogurt (or sour cream), yellow 
1/8th tsp red chili powder  mustard, salt, sugar and red chili powder in a 
small bowl. 
Sorghum chapati 
Spread about a tbsp of the dressing, evenly over 
1/3 cup sorghum flour 
sorghum chapati. 
1/3 cup water 
Scatter cabbage, lay sliced chicken, onion and 
1/8 tsp salt (optional)  cheese. Fold, overlapping the sides. 

1/2 tsp oil  Preheat a non-stick or cast-iron ridged griddle. 

Spray with cooking oil. 
 
Sear the chapati wrap on both sides (pressing with 
Instructions  a heavy thing), until browned. 
Prepare SORGHUM CHAPATI  Slice in half and enjoy skinny panini for lunch  
Put water in a saucepan, add salt and bring it to   
boil. 
 
Reduce the heat, add flour, don't mix, let cook for 
1-2 minute. Turn o the heat and now mix flour 
with a spoon till it absorbs all the water.   
Set aside, till it is cool enough to handle. Knead the 
dough, if required add some water. Drizzle tsp of   
oil and knead further (Check quick notes above). 
The dough will be soft and pliable. Roll the dough 
into a ball. (If making more than one chapati then   
cover the balls with wet napkin). 

Heat a non-stick tawa or pan or iron griddle. When   

hot enough, turn the heat down to medium. 

Flatten the ball and roll into a circular disc of 8”. 

32
 the citrus juice and zest taking centerstage, 
without ever overpowering. 

I first had the pleasure of this dish in a 

restaurant in Turin, some years ago. I was a little 
uncertain about it initially, thinking that it was 
going to be awfully bland. But of course, I had to 
try it, and I’m so glad I did! 

How to Serve Lemon Risotto 

Our lemon risotto makes a great first course, 

starter or main course, as risotto is more 
commonly served outside of Italy. While it is 
perfectly delicious eaten on its own, it is 
magnificent served alongside seafood. My 
favourite way of topping this risotto al limone is 
with some charred garlic prawns (shrimps), as 
both garlic and seafood play so well together 
with lemon. 

Cheese with Seafood in Italian Cooking 

Tradition will tell you to hold the parmesan if 

you are cooking with seafood, for the simple 
reason that cheese will overpower the delicate 
and subtle flavours of seafood. 

If I’m making a seafood risotto, then yes, I will 

certainly leave out the cheese. But here, if you 
are just topping the risotto al limone with 
seafood, or serving the seafood on the side, then 
Lemon Risotto  it is just a matter of taste, in my opinion. I shall 
leave that up to you to decide. Just don’t tell your 
Italian grandmother, ok? 
By Azlin Bloor 
 
 
Basic Risotto Recipe 

Lemon Risotto or Risotto al Limone is a simple  This lemon risotto, at its heart, is a basic risotto 
risotto with the most basic of ingredients.  recipe, or risotto bianco. All we do, is add a citrusy 
Consequently, it has a light, delicate flavour with 

33
angle and a touch of creamy depth with the egg  If your house is on fire. 
yolk. 
 
I know in this day of quick and easy, many, many 
So many risotto recipes I see on the net, just look 
people are constantly looking for recipes that don’t 
like stodgy rice or fried rice, just cooked with 
need much work or time. And while there are 
flavours. They might as well be recipes called 
many proponents of just dump the stock in there 
arroz, nasi or polo! It’s not risotto if it’s not been 
and leave it for 13, 14, 15 minutes, to me, nothing 
made lovingly, but just dumped in a cooker to be 
beats the creamy risotto you get when you stir 
cooked. 
frequently. 
 
 
Valentina Harris, in her book, Risotto, Risotto, 
Now I’m not asking you to be a martyr to your rice, 
Risotto!, says: 
and stand there going round and round, pour, 
round and round. Even if that’s what I do when   
making risotto – what’s 15 minutes in the grand 
scheme of things, eh?  Making risotto is rather like making love. 

   

I make time to read, I make time to workout, I can  If you are in the wham, bam, thank you, ma’am 
sure as hell make the time for my favourite  camp, well, not much I can say to that!   
recipes!  So, are we good to go? Be sure to read up on all the 
“Cheating” at Cooking Risotto  principles of risotto making in our Basic Risotto 
post. But hey, it’s not rocket science, it really is the 
Here’s a compromise: as mentioned in the Basic  easiest thing in the world. Almost. 
Risotto recipe, instead of a small ladle at a time, go 
for 1 cup at a time. So that’s 250ml of stock with   
each addition. You are cutting down on the e ort,  Lemon Risotto 
without too much of a loss in quality. But you must 
stir! That’s what encourages the starch to dance, as  1.5 litres chicken or vegetable stock 
you’ll read on the basic risotto post. 
400 g carnaroli rice (or any risotto rice you can get) 
 
1 medium onion 
Can you cook risotto without stirring? 
2 Tbsp salted butter 
Isuppose so. 
2 Tbsp EV olive oil 
 
125 ml dry white wine (skip if you don't do alcohol) 
If you absolutely must. 
salt if needed 
 
freshly ground black pepper 
If you can’t be bothered. 
For finishing the Risotto 
 
2 Tbsp cold salted butter 

34
60 g parmesan cheese  like a thick version of rice pudding? If it is, it’s 
done. If it’s not, add 1/4 cup stock, and stir. When 
1 large egg yolk lightly beaten 
that stock has been absorbed, check again. You 
2 Tbsp limoncello completely optional  shouldn’t really need to cook longer than 15-17 
minutes in total. 
juice of 1 large lemon 
Then check the seasoning – does it need salt? Add 
zest of 2 large lemons  some if you think it does, and stir it in. 
To serve  Take the risotto o the heat. Tip the butter, 
lemon wedges  parmesan, egg yolk, limoncello, if using, lemon 
juice and half the lemon zest onto the risotto. 
  Using a wooden spoon, stir it all in thoroughly and 
vigorously for a whole 30 seconds. 
Metric 
Cover and leave to rest for 2 minutes. 
Instructions 
Spoon out the risotto onto serving plates and top 
Place your stock, or water plus stockpots on high 
with a small scatter of the lemon zest. 
heat. Once it’s boiling, lower the heat down and 
leave it to simmer happily.  Serve with a wedge of lemon for each diner to 
squeeze more juice on if desired. 
While waiting for the stock, chop the onion up 
finely. Set aside.   
Heat the butter and olive oil on low heat and sauté   
the onions for 3 minutes, stirring. 
 
Add the rice and coat with all that fat, stirring well. 
Toast the rice for 3 more minutes, until the edges   
turn translucent.   
Increase the heat to medium and pour in the wine,   
stir, and leave to evaporate, stirring a little. Skip 
this step, if you don’t do alcohol.   

Add 1 cup of the simmering stock and stir gently.   

You can take a break, it doesn’t need to be round 
 
and round constantly, just regular stirring while 
the stock evaporates.   

When the stock has evaporated, add half a cup   

more of the stock, stir, and repeat this process for 
 
12 minutes. Yes, watch the clock or put your 
kitchen timer on.   
Check the rice at the 12 minute mark. It should be   
just about done, depending on your rice, and the 
heat. Is it cooked – soft on the outside with just a   
bite in the middle? Is the risotto looking creamy, 

35
 and is served on the side for those who want to 
add extra heat to their plate. 

Daal Gosht, a delicious stew of tender lentils and 

melt in the mouth meat, is equally popular as 
comfort food among home cooks as well as on the 
menu of dhabas ( road side eateries).Served with 
hot rotis and fresh salad of onions, tomatoes and 
green chillies, it makes a meal that satisfies both 
body and soul. 

Punjabis are meat lovers though there is a wide 

variety of vegetarian dishes also a permanent part 
of daily menu in every household. My father loved 
meat like a true punjabi and my mom added 
mutton to most of the dishes she cooked for him. 
So there used to be mutton cooked on its own or 
with various seasonal vegetables or lentils as a 
compulsory part of our daily menu. Out of all these 
A Delightful Hearty,  hearty dishes Aloo Gosht ( potato and mutton 
curry) and Daal Gosht were always my favourite. 
Comforting Lentil &  Now my daughters aren’t a big fan of red meat so I 
cook the same recipe for them with chicken. 

Meat Stew   

The best thing about the recipe is that it’s prepare 

By Maria Nasir  ahead and can be frozen. You can prepare only the 
meat this way in bulk too and freeze it in small 
 
portion to add your favourite vegetables or lentils 
The cuisine of Punjab reflects the influence of  later on. 
agricultural and farming life style of the majority 
Daal Gosht 
of people, prevalent from ancient times of Harappa 
Civilization. Locally grown staple foods like wheat,  Serves 4 
rice and pulses, meat and dairy products are the 
basis of daily diet. The food is hearty and less   
spices are used compared to other cuisines in  Ingredients: 
region. Many dishes are cooked with just basic salt, 
red chillies, turmeric and coriander powder.  1/2 kg chicken or mutton on bones 
Punjabi Garam Masala (which is a spice blend of 
1+1/2 cup Bengal gram (channa daal) 
cumin, coriander, black pepper corns, cloves, 
cinnamon, black cardamoms and curry leaf) is  1 medium onion, sliced 
many times used as a garnishing on cooked curries 

36
2 tablespoons ginger-garlic paste  Beat the yogurt smooth, add to the masala. 
Continue to fry on medium heat till everything is 
2 tomatoes 
well blended. 
1/2 cup yogurt 
 
1 teaspoon red chilli powder 
Add 2 cups of water. Reduce heat to medium low 
1 teaspoon coriander powder  and cover the pan. Let it simmer till the meat is 
done ( 25 to 30 minutes for chicken, 45 minute to 
1 teaspoon cumin powder  an hour for mutton). 
4-5 black pepper corns   
A pinch baking soda  Add the cooked lentils, a little water (1/4 to 1/2 cup) 
Salt to taste  for some gravy and simmer for another 5 minutes 
together. 
1 teaspoon garam masala (optional) 
 
4 tablespoons olive oil or ghee(clarified butter) 
Garnish with garam masala, fresh coriander leaves 
Fresh coriander leaves and green chilli peppers for  and green chilli peppers. 
garnishing 
 
 
Serve hot with roti ( flat bread) or onion fried rice. 
is Is a What You Do: 
 
Soak channa daal in water for 20 minutes. Boil 
with half a teaspoon salt and a pinch baking soda   
(for quick cooking) till it’s tender but not mushy.   
Drain and set aside. 
 
 
 
While the lentils are boiling, start cooking the meat 
masala in another pan to save time. Add oil to a   
deep pan and fry the onions till golden brown. Add 
 
meat and ginger-garlic paste. Continue to fry 
another 5 minutes.   

   

Add tomatoes, red chillies, coriander, cumin, black   

pepper corns and salt. Add 1/4 cup water and cover 
 
the pan. Cook for a few minutes till the juice from 
tomatoes blends well with the other ingredients   
and masala separates from oil. 
 
 
 

37
 coconut. Best enjoyed with plain rice. Maharage ya 
nazi is a healthy and filling meal. 

Maharage Ya Nazi - Red Kidney Beans in Coconut 

Milk 

4 Servings 

1 cup dried red kidney beans (maharage) 

1 medium onion, finely chopped 

1 tsp minced garlic 

1 tsp ginger paste 

1 tbsp oil 

½ cup fresh tomato puree 

1-1¼ tsp salt 

1 cup coconut milk 

1-2 cups water 

½ tsp turmeric powder (haldi) 

1 tsp coriander powder 

½ tsp pepper powder 

Cheap Can Be Fun: A  2-3 tbsp chopped fresh coriander 

Fantastic Creamy  Method: 

Bean Dish from Kenya  Soak the dried beans in warm water overnight or 
for 6-8 hours. 

By Mayuri Patel  Drain out the water, wash the beans and put them 
in a pressure cooker with about 2-3 cups of water. 
Maharage Ya Nazi is a popular Swahili dish which  Let the beans cook for 3-4 whistles or till soft. 
is made from red kidney beans, very simple spices, 
tomatoes and coconut milk. In the Kiswahili  If you want to boil them in a pan, add enough 
language maharage is red kidney beans and nazi is  water and let the beans simmer till done. 

38
Drain out excess water from the cooked beans and 
leave it on the side. 

Heat oil in a wide pan over medium heat. 

Add chopped onion and stir fry till it becomes soft 

and translucent. 

Add ginger and garlic paste and stir fry for a few 
seconds. 

Add the powder spices and the tomato puree. 

Cook till the tomato puree is thick and not watery. 

Add salt and the beans. Mix well. 

Add 1 cup water (the saved one) and let the beans 
simmer for 5 minutes. 

Add coconut milk and let the maharage simmer for 

a further 5 minutes. 
 
Add chopped coriander, mix well and serve hot 
maharage ya nazi with rice, ugali or chapati. 

 
An Easy & Delicious 
Tip: 
Weeknight Pasta 
  By Helen Chin 

This is a quick and easy meal from the pantry, 

To make maharage ya nazi more wholesome, 
sometimes ingredients like potatoes, sweet 
potatoes, cassava, plantains, chopped leafy greens  freezer and fridge. In addition to it, I have added 
like spinach, amaranth or Swiss chard are added.  one can cherries tomatoes, yellow bell pepper, 
carrots and mushrooms. 
 
The pasta looks vibrant and delicious and it’s really 
  a comfort meal with protein and vegetables. Serve 
it with a glass of white wine. Let’s cook!!! 
 
Chicken and Vegetable Pasta 
 
Ingredients 
 

39
350 g spiral pasta or your choice  and add cooked pasta. Toss and mix well until all 
incorporated. 
200 g sliced mushrooms 
Spoon into individual bowls and garnish with 
6 small fresh cherries tomatoes, crushed  parsley and chili flakes. Serve with white wine. 
Note: you can use any vegetables you like. You can 
3 small carrots, cut into bite size  use pasta sauce. Paste or make your own sauce. 

2 chicken breasts skin o , cut into bite size   

1 can cherries tomatoes, crushed, plus 1/2 can   

water 
 
half yellow bell pepper, cut into bite size 
 
half eggplant, cut into bite size 
 
1 Tsp garlic minced 
 
dash of balsamic vinegar 
 
oil 
 
salt 
 
pepper 
 
Garnish 
 
parsley 
 
chili flakes (OPT) 
 
 
 
Method 
 
Bring salt water to boil. Add pasta and cook till al 
dente. Remove, drain and set aside. Heat a   
deep-frying pan on med heat and add oil. Then 
garlic minced fry until fragrant for about 2   
minutes. Next add carrots fry for 4 minutes. Now 
add in eggplant, bell pepper, mushrooms and fresh   
cherries tomatoes. Toss around to mix well and 
cook for about 5 minutes.   

Then add can cherries tomatoes, water, salt and 

pepper to taste. Next dash some balsamic vinegar 

40
 spices, here is the vegetarian version. It is ideal to 
serve for lunch, dinner or brunch.  

Veggie Jadoh 

Ingredients 

1 cup rice 

2 potato 

1 onion 

1 inch ginger 

1/2 teaspoon turmeric powder 

1 teaspoon black pepper powder 

2 bay leaf 

2 tablespoon oil 

salt to taste 

coriander for garnishing 

Method: 

Wash the rice and keep it aside. 

Peel and cut the potato into cubes.  

A Delicious Way to Use  Heat oil in a pan, add the bay leaf, after a few 
seconds, put the onion, ginger, turmeric powder 
Up Fresh Veggies  and pepper powder. sauté for some time.  

Put the potatoes into it, let cook for some time. 
By Jayashree Trao  Now, add the rice to it and sauté for a minute. Put 
water and salt, give a stir. Allow to cook on a low 
flame. Alternatively, you can close the lid and 
Jadoh is a rice dish from Meghalaya cuisine.  pressure cook to one whistle. 
Usually, pork is added to it and cooked along with 

41
 Ingredients: 

1/2 kg chicken cutups 

1/2 cup apple cider vinegar 

1/2 cup honey 

1/4 cup brown sugar 

4 cloves garlic, chopped finely 

1+1/2 teaspoon fresh ground black pepper 

1 teaspoon salt 

is Is What You Do: 

Combine vinegar, honey, sugar, garlic, black 

A Quick Flavorful  pepper and salt in a big bowl. Add chicken to it, 
marinate for 30 minutes. 
Asian Chicken Dish  Put a medium saucepan on medium heat, add the 
chicken and marinade to it. Add 1/2 cup water. 
By Maria Nasir 
 

Sometimes I think there is no end to the variety  Cover the pan and let it simmer for 20 minutes. 
of recipes one can create out of good old chicken ! 
Put together a little love and imagination and there   
is always something yummy to brighten up a 
family meal.  Remove the lid and allow the sauce to thicken up 
to your desired consistency. I like it when it 
This recipe for Sweet and Sticky Black Pepper  completely coats the chicken in a thick sticky 
Chicken is my most favourite for weekends and  glaze. 
movie nights as a comfort finger food. We don’t 
need any sides to serve with it, not even a dip or   
sauce to spice it up. 
Sprinkle your favourite fresh herbs, chilli peppers 
Just put the plate in the middle, sit around it and  or sesame seeds. Serve hot. 
dig in with your fingers, get messy, lick your 
fingers, smack your lips and just be happy!   

Black Pepper Chicken 

Serves 2 

42
 will relish with sweet curd /yogurt. It is a budget 
friendly and time saving meal for your entire 
family especially for those times when we run out 
of veggies or want to make something wholesome 
in ji y. 

Instant Pot Rajma Pulao 

Ingredients 

11/2 Cups Rice (Preferably Basmati or any long 

grain variety) 

1 Cup Boiled Rajma (can use canned) 

1/2 Cup Onions (roughly Chopped) 

1-2 Tomatoes (roughly Chopped) 

4-5 Garlic Cloves 

Fresh Ginger (small piece) 

1-2 Green Chilies optional 

¼ Cup Finely Chopped Cilantro/Fresh Coriander 

for garnish 

2 tbsp Oil 

Dry Whole Spices 

A Glorious Beans &  1 Bay Leaf 

Rice Dish with Lots of  1 Small Cinnamon Stick 

4-5 Cloves 
Flavor  4-5 Black Peppercorns 

By Swati Malik  1 Black Cardamom 

1 Star Anise optional 

Rajma Pulao is a one pot protein rich meal for  1-2 Dry Red Chillies optional 
my family that I can make within minutes. and 
1 Tsp Cumin Seeds 
with all the time ingredients available in my 
pantry. A nutritious wholesome meal that you can  Powdered Spices 
pack in lunch boxes or make for quick-fix lunch or 
dinner. Simple flavorful meal that even your kids  1 tsp Red Chilli Powder optional 

43
1-2 tsp Garam Masala  Once 6 mins are over, wait for 2-3 min, and do a 
Quick Pressure Release. Open the lid and check 
Salt as per taste 
Pulao. 
 
Add chopped cilantro/coriander leaves. 
Instructions 
Serve Hot with any Chutney and plain yogurt or 
Wash rice 2-3 nicely in tap water.  raita of your choice. 

Soak rice in water at for least 20 mins.  NOTE: Whole Spices in Pulao add on to more flavor 
and aroma, but these can be skipped or added as 
Instant Pot Method  per the availability. 
Plugin Instant Pot. Set the SAUTE MODE on for 10   
mins. 
 
When the display shows HOT, add oil. 
 
Next add all the whole spices along with cumin 
seeds.   

When seeds crackle, add roughly chopped onions   

saute for 2-3 mins. then add ginger garlic paste. 
 
Cook till the raw smell of garlic goes away and 
 
onions turn light pink. 
 
Then add tomatoes and cook till tomatoes start 
turning mushy and soft. You can cover Instant Pot   
with a lid. 
 
Add boiled red kidney beans, garam masala, red 
 
chilli powder (if using) 
 
Make coarse paste of ginger garlic and green 
chillies. Skip green chillies if using red chilli   
powder or the other way. Or use both as per your 
spice tolerance.   

Drain water from soaked rice and add to pulao   

masala. Add salt and give a light stir.   
Add about 1½-2 cups of water, check the level of   
water, it should be just above the rice. 
 
Cancel the SAUTE MODE and cover and seal the 
lid.   

Set the PRESSURE COOK MODE on. Set the COOK   

TIME to 6 mins. 

44
 the requirement of ingredients and budget. It is a 
one pot meal which will keep you filling with 
balanced nutrient content. 

Sindhi Kadhi 

Prep Time 20 minutes 

Cook Time 25 minutes 

  

Ingredients 

Main Ingredient 

2 tbsp gram flour/ chickpea flour 

Seasonings 

Pinch of asafoetida 

1 tsp cumin seeds 

½ tsp fenugreek seeds 

5 to 6 curry leaves(optional) 

2 green chillies split lengthwise 

1 dried red chili 

Spices 

A Light Curry Perfect  1 tsp grated ginger 

1 tsp turmeric powder 

for Using up  ½ tsp Kashmiri chilli powder (or mild paprika) 

Vegetables  2 tbsp jaggery or dark brown sugar 

Salt to taste 
By Indrani Sen 
Souring agent 
Sindhi Kadhi 
¼ cup tamarind-soaked water 

A light mild spicy curry to be served with hot  Vegetables (as per your choice) 
steamed rice prepared with a variety of vegetables  100 gm bhindi okra top & tail removed 
makes this recipe very valuable any time owing to 

45
2 potatoes boiled and cut to medium chunks 

1 Brinjal cut into big pieces 

2 to 3 big florets of cauliflower broken by hands 

4 to 5 pieces of Moringa drumsticks cut into pieces 

Garnish 

Coriander for garnish 

Thinner 

2 cups of water 

Oil 

1/4th cup oil 

Preparation 

Fry the okra, brinjals. 

 
Boil potatoes, cauliflower, drumsticks. 

Heat oil and add the seasonings.  A Lovely One Pot Bean 
Add the chickpea flour and fry till light brown. 
Casserole 
Add the spices and fry. 

Add water and stir till no lumps are formed.  By Joy Stewart 
Cook on low heat.   

Add the veggies and cook. 

Since this is in fact vegetarian, it is a stretch to 
Add salt and jaggery to taste  call it a cassoulet. I’ve used white beans, finished it 
Add more water if you need a thinner curry.  with a buttery crumb topping and for the first time 
ever cooked my beans entirely in the oven, so 
Garnish with coriander leaves  perhaps we could just say that it is inspired by a 
Serve hot with steamed rice.  cassoulet. Heavily. We can also say of this baked 
bean dish that it is absolutely delicious. If I could 
  have this every day I might be persuaded to give 
up meat. Maybe. Except for bacon. 
 
 
 
 
 
 
 
 

46
Thyme Roasted Zucchini and Carrot Cassoulet  with butter and thyme, salt and pepper and lay in a 
single layer on a baking sheet. Lay two remaining 
 
thyme sprigs in the center. Roast for 15 minutes. 
1 lb great northern, cannellini or navy beans  Set aside to cool. Turn oven down to 325. 

1 cup mirepoix  In a dutch oven or similar pot over medium heat, 

add olive oil. Add mirepoix, leeks, parsley, thyme 
1/2 leek, chopped  and a little salt and pepper. Cook until translucent 
3 cloves garlic, minced  (3 minutes). Add tomato paste and cook, stirring 
frequently, one minute. Add garlic and cook an 
2 Tablespoons minced Italian (flat leaf) parsley  additional minute. Add wine to deglaze. Scrape to 
get the caramelized bits o of the bottom. Cook for 
32 ounces vegetable stock 
5 minutes. Add stock, drained beans, chopped 
1 can chopped tomatoes (400g)  tomatoes, bay leaf and water to cover beans. Cover 
pot and cook in the oven for 2 hours. Meanwhile, 
1 teaspoon tomato paste  make the crumb topping: melt butter and combine 
1 Tablespoon butter  with breadcrumbs and thyme, a small touch of salt 
and pepper. Carefully remove dutch oven, and mix 
1 teaspoon thyme leaves + 5 sprigs  in roasted zucchini and carrots. Turn the heat up 
2 zucchini, sliced into 1" thick pieces  to 350. Top with a layer of breadcrumbs and return 
to the oven uncovered. Bake until the breadcrumbs 
4 small carrots, in 1" slices  turn golden (approx 15 - 20 minutes). 
3 Tablespoons olive oil   
1 bay leaf   
Salt, to taste   
Pepper to taste   
   
Crumb topping:   
   
1 1/2 cups breadcrumbs   
1/2 teaspoon thyme   
2 Tablespoons butter   

 
 

Soak the beans covered in 6 - 8 cups cold water a 

minimum of 8 hours. Preheat oven to 450. Strip 3 
 
thyme sprigs of leaves and discard stems. Melt the 
1 Tablespoon butter. Toss the zucchini and carrots 

47
  

Whatever you do, don’t overcook the bell 

peppers to mushiness or they totally lose their 
flavour and bite. 

Serve it as an appetising summer side with 

lentils and rice or roll it in roti or paratha 
wrap for lunchbox. 

Aloo Shimla Mirch 

Ingredients: 

4 potatoes, peeled and cubed 

6 Bell peppers, cubed 

1 medium onion, chopped 

A Mouthwatering  3 tomatoes, chopped 

Veggie Curry with  2 cloves garlic, crushed 

Potatoes & Peppers  1 teaspoon cumin seeds 

1 teaspoon salt or to taste 

By Maria Nasir  1 teaspoon red chilli powder 

Aloo Shimla Mirch ( potatoes and bell peppers) is 

1/4 teaspoon ground turmeric 

4 tablespoons vegetable oil 

a quick and delicious dry curry and one of my 
most favourite vegetable combinations. I love   
potatoes with anything but potatoes and bell 
is Is What You Do: 
peppers is such a delightful pairing that I wait 
impatiently for big, juicy, crunchy bell peppers to   
come in season to make this yummilicious curry. 
Heat oil in a deep frying pan, add onions and fry 
  on medium heat till they become tender but not 
golden. 
This is cooked in authentic Pakistani style; a few 
spices, tomato based sauce and lots of fresh herbs   
and green chillies for garnish. 

48
Add crushed garlic, and all the spices. Fry for a few 
seconds or till its aromatic. 

Add potatoes and 1/4 cup water. Cover and let 

simmer on medium low heat till the potatoes are 
half done. 

Add tomatoes and cover again, let simmer till 

tomatoes are softened and release their juices. 

Add bell peppers and cook covered till the tomato 

juice is reduced to a sauce like consistency and bell 
peppers are just done not mushy. 

Garnish with fresh coriander and green chilli 

peppers. 

Serve hot with roti or steamed rice. 

 
 
 

  A Delightful Crunchy 
 
Candy from New 
 

 
Zealand 
  By Lisa Watson 
 
 
 

49
A three ingredient candy and a fun science 
Take the pot o the heat and immediately add the 
baking soda. Stir madly and watch it foam up (very 
experiment, all rolled into one! See a step by step  exciting for the kids!). 
photo collage below. 
hokey pokey step 6 
 
Pour it STRAIGHT AWAY on to the greased 
Hokey Pokey  plate/dish and leave it to become cold and set. DO 
NOT TOUCH IT WHEN IT'S HOT (it'll stick to your 
  fingers and burn you). 
Prep Time  hokey pokey step 7 
2 mins  When it has cooled, break it into pieces and eat it. 
Cook Time 

5 mins 

Total Time 

7 mins 

Course: Snack Cuisine: New Zealand 

Ingredients 

140 g White Sugar 10 Tbsp 

50 g Golden Syrup 4 Tbsp 

2 tsp Baking soda 

Instructions 

Grease a plate or pie dish. 

Heat the sugar and golden syrup in a 

medium-sized pot at a medium-low temperature. 
Stir constantly with a wooden spoon or a whisk 
until the sugar has melted. 

hokey pokey step 2 

 
Simmer on a medium-low heat for 5 minutes, 
 
stirring continuously, until it turns a golden amber 
colour. If you have a cady thermometer, wait until   
the temperature gets to 145 - 150 degrees C (293 - 
303 degrees F).   

   

50
 Indian subcontinent. This is prepared by baking a 
mixture of some well kneaded homemade fresh 
chhena (cottage cheese), sugar, dry fruits (cashews 
& raisins) and semolina (sooji) until brown in 
color. After baking, the result is a soft cheese cake 
with caramelization all around. Fresh and soft 
chhena is the key factor of this sweet cake. This 
has basically a distinct strong flavor from 
caramelization of sugar. The whole process is so 
easy and simple and also a must try dish for 
anyone with a sweet tooth. This popular dessert 
will surely be the most popular dessert at parties. 

Preparation Time : 10 mins | Cooking Time : 50 

mins 

Chhena Poda 

Ingredients:    

500 gm Chhena (cottage cheese) 

2 tbsp Sooji (semolina) 

½ cup Milk 

¾ cup Sugar (granulated) 

1 tsp Cardamom powder 

You’ll Adore This  2 tbsp Cashew (chopped) 

Sweet Odishan  2 Tbsp Raisin 

Cheesecake  5-6 tbsp Ghee 

 
By Sasmita Sahoo  Method: 
   

Chhena Poda is an extremely popular smoky  In a pan, fry chopped cashews and a few raisins. 
Keep aside. 
flavored sweet delicacy from the state of Odisha in 

51
For caramelized e ect on top of chhena poda, 
apply ghee (2 tbsp) all over a baking mold and then 
sprinkle 1/4 cup sugar.  

Put the baking mold into the oven for 5 mins at 210 
deg. Remove from the oven and keep aside too. 

Preheat the oven at 180 deg. 

Take chhena in a mixing bowl and mash it gently 

by hand.  

Then add sugar(1/2 cup), cardamom powder and 

mix properly. 

Next add sooji, ghee (4 tbsp), milk, fried chopped 

cashews & raisins and mix well till everything 
incorporates well. 

Transfer the chhena mixture into the mold evenly. 

Tap the mold a bit and bake at 180 deg for 40-45 
mins / till a toothpick inserted comes out clean. 
This Upside-Down 
Take out the mold, cool it for 1-2 hours and then 
turn it upside down to get the deliciously soft 
chhena poda. 
Cake is Worth Letting 
Cut into slices and serve warm / cold as desired !  Your Bananas Get 
Notes : 
Overripe 
 

Do not change the quantity of sugar for  By Giangi Townsend 

caramelization. 

Chhena poda can stay fresh refrigerated for up to  Are you ready for some baking? With all that is 
1-2 days.  going on around us, and we all are homebound 
with our families, it can be a bit of added stress to 
  come up with meals with what is in our pantry. 
  Added to, the concern of having enough fresh 
vegetables or fruits that will not go to waste. 
 
 
 
This banana upside-down recipe was created 
because our bananas were getting mature faster 
than we could eat them. A few handy ingredients a 
delicious dessert is served and a smile on 

52
everyone’s face. Nothing like a tasty homemade   
dessert, right? 
In a small bowl stir together well ½ stick of the 
  butter, melted, and the brown sugar and spread 
the mixture evenly in the prepared pan. Arrange 
Growing up, my grandmother instilled in me that 
the banana slices over the brown sugar mixture. 
food should not go to waste. We all can create 
miracles in the kitchen with very few ingredients.   

  Into a bowl sift together the flour, the baking 

powder, the salt. In another bowl with an electric 
TIP: Make sure that your cake pan is nicely 
mixer cream, the remaining one stick of butter, 
buttered, thus easier to flip the cake over. 
softened, with the sugar until the mixture is light 
  and flu y, add the eggs, one at the time, beating 
well after each addition. Add the vanilla. Add the 
Banana Upside - Down Cake  flour mixture in batches alternately with the milk 
1 Hr Total    
15 Mins Prep   Pour the batter into the pan, spreading it evenly, 
45 Mins Cook   and bake the cake in the middle of the oven for 45 
to 55 minutes or until a tester comes out clean. Let 
  the cake cool in the pan on a rack for 15 minutes, 
run a thin knife around the edge, and invert the 
Ingredients 
cake into a plate. 
 
 
3/4 cup (1 1/2 sticks) unsalted butter 
 
2/3 cup firmly packed brown sugar 
 
3 bananas, each cut into three lenghtwise 
 
1 1/2 cup all-purpose flour 
 
1 1/2 teaspoons baking powder 
 
1/2 teaspoon salt 
 
2/3 cup granulated sugar 
 
2 large eggs 
 
1 teaspoon vanilla 
 
3/4 cup whole milk 
 
Instructions 
 
Preheat the oven to 350F. Butter generously a 9 -by 
 
2-inch round cake pan. 

53
 pudding. You only need a few basic ingredients. 
They can be found in your 

pantry and fridge. 

As I love to create and explore the combination of 

food, flavour and method. 

I have come out with caramel sauce to go with it. I 

love it so I am sharing it 

with you. Let’s begin!!! 

Sticky Pear Vanilla Pudding 

Ingredients 

Vanilla pudding 

250 ml skim milk 

160 g castor sugar 

1/2 Tbs butter 

2 Tsp lime juice 

2 Tsp vanilla extract 

Pear caramel sauce 

2 pears, cored, sliced 

180 g light brown sugar 

A Luscious Fruit  60 ml water 

Pudding Delightfully  115 g unsalted butter 

60 ml thickened cream 
on Budget  1 Ts vanilla extract 

By Helen Chin  pinch of pink salt 

  Garnish 

parsley (OPT) 
Lately I’ve been craving vanilla pudding. This is   
not a hard to make 

54
Method  remove it from the heat and add vanilla and juice. 
Stir until butter is 
Make the caramel sauce 
incorporated. 
In a large pot, add sugar and water cook over 
medium heat until sugar  Pour the pudding into individual serving dishes. 
Cover dishes with cling wrap 
dissolves; about 5 minutes. There is no need to stir, 
simply swirl the pan  touching it and when cool slightly place in the 
fridge until well chilled overnight. 
over the burner occasionally as the sugar 
dissolves.  The pudding will thicken the longer it chills. 

  Next day warm up the caramel sauce with pears to 

room temperature. 
Increase heat to medium high, add pears and cook 
pears and sauce, swirling  Then spoon over the pudding; remove the cling 
wraps and garnish wish 
the pan occasionally, until it is amber coloured; 
about 8 minutes. Now add  parley (OPT). Enjoy!!!! 

butter, it will bubble and sputter, lightly stir to   

melt, do not scrape the sides 
Note: you can just decorate pudding with any 
of the pan.  fruits. You do not have to 

Once butter melted, remove from the heat, and  make caramel sauce instead make coulis with 
add vanilla, cream and salt.  fruits. You can use the 

It will bubble again but will calm quickly. Stir to  caramel sauce for other things like add to savoury 
combine. Let cool before  dishes. 

using or transferring to a jar and refrigerate for   

storage. 
 
Make vanilla pudding 
 
Heat milk in a pot over medium heat. Cook, 
 
stirring frequently, until the milk 
 
starts to bubble around the edges. While stirring, 
slowly pour the sugar into   
hot milk. Stir until the sugar dissolves.   
Cook, stirring constantly, until pudding begins to   
thicken. Do not let the 
 
pudding boil. When the pudding is thick, stir in 
butter for 1 minutes then   

55
Angela Amberden  

Contributing Editor 

Angela is a work from home writer who was an Executive Chef in her past life, (before kids). 

She has chosen to use SIP to perfect some life-long bucket list food items such as sourdough bread, 

bagels and croissants. Mastery of multicultural delicacies are also keeping her busy. These ten weeks have 

been challenging as for everyone, but Angela has used baking and the subsequent gifting of baked goods 

to stave o the insanity. 

Azlin Bloor 

Contributing Editor 

I'm a former chef, culinary instructor and food blogger, with 2 decades of experience in my bag. I specialise in 
many cuisines, but am especially fond of South East Asian, Middle Eastern and British cooking. “I was born 
and raised in Singapore in a family as multicultural and multilingual as the United Nations! 

You can find recipes, videos, cooking courses and more at: https://www.linsfood.com/ 

 
 
Helen Chin 
Contributing Editor 
 
I am Helen Chin, originally from Malaysia. Have been living in Australia about 32 years now and retired. I 
enjoy cooking, experimenting various combinations of herbs, fruits, and spices to go with meat and 
vegetables as well as creating food using various technics. 
Everyone does have to eat food. Food can be creative yet simple, easy quick within the budgets. It can be 
presented with taste, colours, comfort, and hearty for everyone. I am grateful to have join some foodie’s 
bloggers and have learned to cook various main meals as well as desserts. 
I have mastered my culinary skill from these foodie’s bloggers. Thus, have make many friends who enjoying 
sharing their food with me. Also, I have recreated their food with my interest in exploring and creating. It has 
been a mileage of food journey which I hold strongly.  
 

56
To me food on the table can bring family members and friends to sit on my table to eat and to communicate 
which many people seems to have no time for each other’s always on the go. I am pleased that I grab this 
opportunity to pursue cooking as a hobby and it had brought my family gathered weekly.  
 
See more of my delightful creations at: https://helenscchin.com/ 
 
Renu Agrawal Dongre 
Contributing Editor 
 
An IT Data Analyst by profession and a full time working mom of 2 kids. Cooking, Baking, Gardening and 
learning new things is my passion and I love to explore more and more recipes. I started my blog first to just 
share it with family and friends and document my experiments digitally. Now I am actively blogging for the 
last 2 years.  
 
You can find my kitchen experiments at, www.cookwithrenu.com 
 
Fb - https://www.facebook.com/CookWithRenu/ 
Twitter - https://twitter.com/CookWithRenu 
Pinterest - https://www.pinterest.co.uk/cookwithrenu/ 
Instagram - https://www.instagram.com/renunad/ 
 
 
Pavani Gunikuntla 
Contributing Editor 
 
I am a mother of two kids and I have a great passion for cooking. I love baking and cooking for my family and 
friends. My hobbies include gardening and making handmade jewellery.  
I only started gardening recently but I am enjoying it a lot. I have planted tomatoes, spinach and carrots. I 
had learnt that we needed to use proper compost, fertilizers and how to properly water plants to grow 
healthy vegetables and flowers. 
I love trying new recipes and enjoy fusion cooking like mixing Indian with Italian and Chinese. 
You can find more of my recipes at: 
https://www.pavaniskitchen.com/ 
 
 
Swaty Malik 
Contributing Editor 
 
Hi Swati here!! 
 
Someone who loves to cook, travel, explore di erent cultures and cuisines and read a lot. 
Worked in IT industry for about 9-10 yrs. then ventured into Home Baking business and did a Diploma in 
patisserie to hone my skills. Like to create simple easy and wholesome meals for my family and loved ones.  

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Right now, into food blogging and making recipe videos, where I share recipes (vegetarian and vegan) that I 
have learned over the years from my mom, grand moms, friends and my own experiences. 
Find more recipes and my experiences with this endless world of good food @ https://www.foodtrails25.com 
 
Maria Nasir 
Contributing Editor 
 
Formerly, I was an English language and literature teacher. My husband and daughters are my inspiration for 
cooking. They love to eat and I love to cook. To me cooking is an expression of love, generosity and warmth. 
My blog https://www.foodaholic.biz  
reflects these qualities where I have something for everyone. Besides cooking, I paint and read. 
 
I’m a hands on mom - I've raised two happy, healthy daughters. I can handle parties for over fifty people at 
home single-handedly and recently started my own catering business. I'm author of three e-cookbooks. 
 
 
Mayuri Patel 
Contributing Editor 
 
Hi I’m Mayuri Patel, an Indian born and brought up in Kenya. A retired teacher, I began my blog Mayuri’s 
Jikoni in 2012. Started o as a remembrance for my mum from whom I learnt how to cook the basic Gujarati 
Cuisine. Initially just wanted to jot down recipes that I learnt from her, my mother in law and my aunt. 
However, requests and interest led to me venturing out from my comfort zone to include recipes from world 
over. It soon became an endeavor to make Vegetarian Food more exciting, and a way to portray that 
vegetarians too enjoy di erent cuisines from around the world. 
See more of my fantastic recipes at: https://mayuris-jikoni.com/ 
 
 
 
Sasmita Sahoo 
Contributing Editor 
 
My name is Sasmita Sahoo, an ex-software engineer turned into a food blogger and food photographer. 
I blog at https://www.firsttimercook.com, always try to make easy and simple recipes which one can simply 
follow and easily make to enjoy with the near and dear ones :) 
 
 
Joy Stewart 
Editor in Chief 
 
I am mother to two young boys and I love to cook for my family, especially from 
ingredients sourced from my mountain home. I’ve been blogging about food at 
The Joyous Kitchen for almost a decade. I worked in catering for over a decade. I 

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love to cook and write recipes and share them with everyone! 
You can find more of my recipes at: 
 
https://www.joyouskitchen.blogspot.com 
 
Indrani Sen 
Contributing Editor 
 
I am a foodie, recipe developer, food blogger, food writer, 
Data Scientist, corporate trainer in Data Science and Machine Learning. I am a 
 
mother to my daughter and love cooking food for family and friends! 
Blog: https://www.indrani-will-teach.com/ 
Twitter: @indraniwillteach 
Instagram: @indraniwillteach 
 
 
Giangi Townsend 
Contributing Editor 
 
Like many working moms across the world, I was caught up in the madness searching for healthy ways to 
feed my family and had limited time to spend in my kitchen during the work week. I was struggling to found 
easy, simple and fast recipes that combined gourmet creativity and healthy eating. 
 
As a result, I started creating as well as modifying recipes to allow me to make them in less than 45 minutes. 
 
I had no idea that so many people were in the same boat as me and wanted to create quick and easy meals for 
everyday cooking using simple, fresh and whole food ingredients. What started out as a personal pastime has 
emerged into a thriving digital platform, with so much room for growth.  
 
See more of my glorious creations at: https://www.giangiskitchen.com 
 
 
Jayashree Trao 
Contributing Editor 
 
Jayashree is a food blogger and freelance content writer from India. Her blog www.evergreendishes.com has 
tasty and easy to prepare vegetarian dishes from India and around the world. She also writes poetry. She has 
a couple of e-books on Amazon. She believes in living life to the fullest. 
 
 
Balvinder Ubi 

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Contributing Editor 

I’m simply someone who finds pleasure and satisfaction in cooking and creating healthy gluten free recipes 
that anyone can enjoy! Having grown up in India and now settled in Canada, my recipes reflect my exposure 
to di erent cultures and cuisines. 

You can find more of Balvinder’s delicious recipes at: https://www.simpleglutenfreekitchen.com/ 

 
 
Lisa Watson 
Contributing Editor 
 
Lisa grew up on a sheep farm in New Zealand. As soon as she was able, she followed the gravel road with 
grass growing down the middle of it that started outside the gate and left to discover the world. Many 
adventures and countries later, she now lives in France with her Italian husband. She writes whenever she 
can and travels as often as possible. Lisa has a blog called www.italiankiwi.com that she feeds with posts 
every so often. 

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