Tuesday, June 6, 2017

Honey Punch


While the Indian summers are slowly making way for the monsoons, we in the Middle East are gearing up for it. While I have always favoured the summer (and still do) this time we don't have an escape from it, should it get to us, as we aren't travelling anywhere. Staying in Dubai for the whole of the scorching summer will mean trying to stay hydrated throughout the day and staying indoors as much as possible. While having a good amount of water is a must, adding fruit and vegetable juices to one's diet can immensely benefit us. Fruit juices taken in small qualities can help give the body a boost of energy and nutrition that is very important during the hot season. This recipe comes to you after a really long time. I think the last beverage recipe that I posted must have been 4 years ago! To be honest, I am not much of a fruit juice person (not a fruit person either, I am more inclined towards eating vegetables) but my family loves juices. We refrain from buying artificial juices like concentrates or powdered mixes to make instant drinks and homemade is what we prefer. Luckily for us, in the UAE we get a lot of fresh juices that have a very short shelf life and may contain a minuscule amount of preservatives. 

When I was browsing through my recipe index I found a handful of beverage recipes and decided that I must add to it. So hopefully, this summer you will see a lot more basic juice recipes made from natural ingredients. I will try to include recipes for some traditional Mangalorean thirst quenchers too, so don't forget to come back often! By the way, have you tried these recipes?

Bonda Sharbath (Tender Coconut Sherbet)
Saunth Panak (Jaggery, Ginger & Pepper Drink)
Yellu Bella (Sesame & Jaggery Juice)

Sunday, June 4, 2017

Egg Pepper Curry ~ When The Hubby Cooks!


Egg curries are a rare occurrence in my kitchen, they almost never happen. This is mainly because the sonny boy dislikes eggs and so I try and disguise eggs in other forms before feeding him. I mostly bake a lot with eggs or make a French toast for him. An egg curry is usually reserved for days when I haven't made a plan of what to cook for lunch and this again doesn't happen very often unless I have hit a major cooking roadblock. Last week when I was debating on whether to make a pure vegetarian fare for lunch, the hubby volunteered to make something simple with eggs. So this recipe was the outcome of his experiment. We really enjoyed it and now I am wondering if I should dedicate one day a week for egg based curries. Well, when I was little I used to love spending my vacations at my cousins' place and my aunt used to make egg curries every Saturday. She carried on with this tradition for many many years and if you landed up at their place on a Saturday, you could expect a nice egg curry for lunch! The best part about this egg curry affair was that the eggs were laid by the chickens raised at home. You see my uncle was very passionate about raising chicken and growing fruits & vegetables in his backyard as a means to keeping himself busy after returning from his stint in the Middle East during the Gulf War. So apart from dogs and cats, chickens roamed wild and free in the huge garden. I am sure that these 'free-range' chickens who led a stress-free life (apart from facing the risk of being gobbled by an occasional snake or being chased by the psycho cat from the neighbourhood) were able to produce high-quality organic eggs that we got to enjoy. 

Thursday, June 1, 2017

Kolache Ambe | Meetak Ghalle Ambe ~ Raw Mangoes in Brine



Time flies, doesn't it? We have stepped into June and soon, half a year would have passed by us. While I generally like to post two recipes a week, I decided that this recipe must be shared as quickly as possible because, before we know it the mango season will be over. I have been meaning to share this post since ages, however, the last time I took pictures was when we were in our previous house where the lighting wasn't very favourable. Last week when I came across some very raw and firm raw mangoes at the grocery store I decided to put them to use immediately. 

Raw mangoes in brine is a staple at our home since the past few years, we use them mainly to flavour coconut chutneys that we enjoy for breakfast. The flavour goes through a metamorphosis once they soak in the brine and adds a sparkle to whatever dish you wish to flavour it with. 

Tuesday, June 6, 2017

Honey Punch


While the Indian summers are slowly making way for the monsoons, we in the Middle East are gearing up for it. While I have always favoured the summer (and still do) this time we don't have an escape from it, should it get to us, as we aren't travelling anywhere. Staying in Dubai for the whole of the scorching summer will mean trying to stay hydrated throughout the day and staying indoors as much as possible. While having a good amount of water is a must, adding fruit and vegetable juices to one's diet can immensely benefit us. Fruit juices taken in small qualities can help give the body a boost of energy and nutrition that is very important during the hot season. This recipe comes to you after a really long time. I think the last beverage recipe that I posted must have been 4 years ago! To be honest, I am not much of a fruit juice person (not a fruit person either, I am more inclined towards eating vegetables) but my family loves juices. We refrain from buying artificial juices like concentrates or powdered mixes to make instant drinks and homemade is what we prefer. Luckily for us, in the UAE we get a lot of fresh juices that have a very short shelf life and may contain a minuscule amount of preservatives. 

When I was browsing through my recipe index I found a handful of beverage recipes and decided that I must add to it. So hopefully, this summer you will see a lot more basic juice recipes made from natural ingredients. I will try to include recipes for some traditional Mangalorean thirst quenchers too, so don't forget to come back often! By the way, have you tried these recipes?

Bonda Sharbath (Tender Coconut Sherbet)
Saunth Panak (Jaggery, Ginger & Pepper Drink)
Yellu Bella (Sesame & Jaggery Juice)

Sunday, June 4, 2017

Egg Pepper Curry ~ When The Hubby Cooks!


Egg curries are a rare occurrence in my kitchen, they almost never happen. This is mainly because the sonny boy dislikes eggs and so I try and disguise eggs in other forms before feeding him. I mostly bake a lot with eggs or make a French toast for him. An egg curry is usually reserved for days when I haven't made a plan of what to cook for lunch and this again doesn't happen very often unless I have hit a major cooking roadblock. Last week when I was debating on whether to make a pure vegetarian fare for lunch, the hubby volunteered to make something simple with eggs. So this recipe was the outcome of his experiment. We really enjoyed it and now I am wondering if I should dedicate one day a week for egg based curries. Well, when I was little I used to love spending my vacations at my cousins' place and my aunt used to make egg curries every Saturday. She carried on with this tradition for many many years and if you landed up at their place on a Saturday, you could expect a nice egg curry for lunch! The best part about this egg curry affair was that the eggs were laid by the chickens raised at home. You see my uncle was very passionate about raising chicken and growing fruits & vegetables in his backyard as a means to keeping himself busy after returning from his stint in the Middle East during the Gulf War. So apart from dogs and cats, chickens roamed wild and free in the huge garden. I am sure that these 'free-range' chickens who led a stress-free life (apart from facing the risk of being gobbled by an occasional snake or being chased by the psycho cat from the neighbourhood) were able to produce high-quality organic eggs that we got to enjoy. 

Thursday, June 1, 2017

Kolache Ambe | Meetak Ghalle Ambe ~ Raw Mangoes in Brine



Time flies, doesn't it? We have stepped into June and soon, half a year would have passed by us. While I generally like to post two recipes a week, I decided that this recipe must be shared as quickly as possible because, before we know it the mango season will be over. I have been meaning to share this post since ages, however, the last time I took pictures was when we were in our previous house where the lighting wasn't very favourable. Last week when I came across some very raw and firm raw mangoes at the grocery store I decided to put them to use immediately. 

Raw mangoes in brine is a staple at our home since the past few years, we use them mainly to flavour coconut chutneys that we enjoy for breakfast. The flavour goes through a metamorphosis once they soak in the brine and adds a sparkle to whatever dish you wish to flavour it with.