baking, gluten-free, healthy baking, savoury, walnut

Experimental baking & Gluten-free Walnut-crusted Baked Fish Fillets

There is a lot of scepticism when it comes to unusual , different , experimental flavours in baking. Especially if you have those in the traditional bakes – the cakes, the cookies, the pies and tarts, the breads. And because I am a healthy and inclusive #baker a lot of my baked stuff is viewed in the same way. My favourite words for anyone who wonders how it might taste is – “Healthy bakes are an acquired taste. They are not the same as the regular ones. They are different. A good different.” There are many who will not bake without all purpose flour or refined white sugar because they believe they do not want to compromise on the flavours. And that’s just fine.

Because for me when I weigh factors on some very basic scales like what I want to give my family, what I want to give the street kids I distribute bakes to , what I want to give my friends , what I want to give my clients – is health. Is always nutrition over flavour. Is always a different kind of delicious , over what is regular. It takes a lot of path-setting stuff and almost incomprehensible amount of courage to experiment with some of the flours, fats and natural sweetners that I work with. And it’s totally worth it ! A picture of some experimental mix that I will eventually turn into a tart shell or a biscuit – yet to make up my mind on that one.

But while I decide on that, here is a quick , nutritious and simple recipe of the Walnut-crusted Baked Fish Fillets flavoured with Mustard for all of you to try out !

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Ingredients –

Basa Fillet – 1 big one, you can clean and into small pieces.

1/2 cup – Walnuts crushed using mortar and pestle. Do not grind in mixer.

Salt, paprika powder, thyme – 1 or 2 tsp of each, as per your taste preference.

1 or 2 tsp of mustard powder.

Method –

Coated the cleaned pieces of fish with a mix of crushed walnuts , salt, paprika powder , thyme(you can use basil if you prefer) and mustard. Apply some olive oil before coating.

Sprinkle some drops of lemon juice and then wrap gently with amaranth leaves. Place it in an oven proof dish on a bed of Amaranth leaves with some oil drizzled onto it.

Bake at 170 degree C for 20 mins in preheated oven. Check to see if the fish has cooked through and serve.

 

 

gluten-free, savoury, vegan, vegan baking

Places that bring tears & Baked Vegan Cutlet

Sometimes there are places that bring tears to your eyes when they are being spoken about – tears of joy, of memories, of belonging, of streets known, of hidden bylanes unknown. Do you have such a place that means that to you?

For me it is the place where there once sat a vendor selling “puchka” – those little fried balls that are filled with spicy yum coriander water and some potato-black chana mix. And no – golgappa/panipuri / any other name does not even begin to describe what that is ! And that is Calcutta 🙂

And sometimes when we felt like, it was a ‘deconstructed’ version of the puchka called the ‘”choormoor” that was eaten.

I have lived so long, and so longingly, with the lingering taste of that quintessential street food of Calcutta, that I wondering how might I replicate it in some form. Here it is – the spiced potato-black chana mix was recreated as a baked cutlet, with the baked sweet potato shreds adding to the crispiness.

In flavour it tasted very similar, though a healthier and slightly drier version of it.

Until I go back to Calcutta again, this is going to have to be my go-to food, for memory trips to that place that brings tears.

 

Recipe –

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1 cup boiled black chana mashed well

2 small boiled potatoes mashed well

Chopped Dhaniya and Pudina ( Coriander and Mint)

Amchoor – 1 tbsp or more. You can use tamarind water instead.

Salt, Red Chilly Powder, Jeera Powder as per preference.

Process –

Mix these well. Make round flat cutlet. Keep them in the fridge for 20 minutes. Grease the baking tray with some oil. Lightly brush the top with oil too.

Put the cutlets onto it. Bake until crisp and brown. You can turn it around mid way.

Baked at 170 degrees C for 20 minutes.

 

 

baking, healthy baking, quiche, savoury, wholewheat

What makes us happy & Wholewheat Spinach Cottage Cheese Quiche

 

A couple of conference calls related to work on the project front and the Ovenderful front , a quick visit to the swimming pool to take the little boy whose holidays have started in full flow , a little walk on the way for his little sister, a set of articles written and submitted and booom – half the day is gone ! And just as you ponder over how it’s 12 noon already and feel a bit worried about how you didn’t realise how time flies , your crazy day is made – a friend calls and tells you that the only way to describe your cookies is by saying ‘Your food makes me happy, truly’ 🙂

And you are so much at peace with these busy days that fly past, because being bone tired is good. When you are happy with what you do. Being fatigued is good. When you have such a lot of happiness that it starts reflecting in your food !

To more such days 

On that note, here is a lovely and simple recipe for a quiche we make very often at home. Baking different quiches is yet another thing that makes me very happy.

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Recipe –

1 cup milk ,

2 eggs,

1 TSP paprika ,

salt and basil as per taste.

Blanched and chopped spinach

Crumbled cottage cheese

For the Crust – 1 cup whole wheat flour, chilled water as per what is needed, 50 gms unsalted butter cold , 1/2 tsp and 1 TSP thyme. Mix the flour ,thyme and salt. Rub the butter into it to form bread like crumbs. Slowly add chilled water only as much as is necessary to bring the dough together. Wrap in cling film. Store for at least 2 hours in the fridge. Take it out. Roll and place in quiche pan and blind bake for 20 mins.

For the filling –

Beat the eggs well along with the milk and the spices. Keep it aside. Blanch and chop spinach and crumble some cottage cheese. Proportions for all these will depend on what you want more or less of. You can add onions too if you want. Grate half a cube of cheese. Add the spinach and cottage as the first layer at the base of the prebaked crust. Add the grated cheese. Pour the egg mix uniformly. Bake for 25-30 minutes at 160 degrees C.

 

baking, butter-free, gluten-free, healthy baking, jowar, millet, quiche, savoury

Being “in the moment” & Gluten-free , Butter-free Spinach Caramelized Onion Quiche

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Every so often one thinks and over-thinks how to manage a crazy schedule with two little kids – who are little enough to find joy in the most ordinary things in life together. Yet a little apart in age to move onto different things that hold their interest.

My son is now in the phase where he loves the story of ‘Black Beauty’, the horse and his life journey. And we are reading it over and over again. And we are carrying it to bed so that he can hug the book and sleep. My daughter is mainly treating books as a chew toy when no one is watching and at times trying to turn the pages to discover what’s inside.
And yet, he decided to keep away his book and try and flip through the pages of his sister’s book with her. She in turn , despite being so tiny has figured out that when we are reading out his story book, she can also actually join in by listening !

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As adults there are so many times when we refuse to give up what we love doing just for a few hours to try and be with the other person and do what they truly want to do.

But children ? They can drop what they enjoy doing with unbelievable ease, and move onto another thing that makes the other person happy and immediately get engrossed in that.

May we all find the quality to be in the moment , be involved and be engrossed in what someone else loves doing – even if it is not what we might like.

Happy week ahead to all of you 🙂

For this time, here is a recipe that is super simple. It’s quick to mix and bake. Contains loads of spinach and some great spices . And a hint of Millet flour . It’s a great recipe to add to your collection of mealtime bakes and get more spinach into your child’s foodplate !

Pick up a fork and dig into these yum crustless glutenfree , butterfree Spinach and Caramelized Onion Quiche.

Ingredients –

1 bunch of spinach washed and chopped finely

2-3 cloves of garlic, chopped finely

1 large onion sliced thinly and caramelized till they are brown

1 cup milk

2 eggs

2 tbsp jowar/sorghum flour

1 tbsp oil

Seasoned with salt, paprika and thyme as per your requirement.

Method – Beat the eggs nicely and add the seasoning, as well as the chopped garlic. Add milk and beat well. Add the jowar flour and oil, mix well. Add the onions and spinach. Mix well.

Pour it into ramekins or tart tins. Sprinkle some cheese ( optional). Bake for 20-25 minutes at 175 degrees C.

 

 

 

amaranth, butter-free, healthy baking, jowar, millet, savoury, Uncategorized

Sunday evening conversations & Gluten-free Pizza topped with barbecue chicken

gluten free Pizza topped with barbecue chicken. The base is made of jowar sorghum millet , foxtail millet grains and fresh amaranth leavesMondays are not the most exciting days unless you truly enjoy what you do for a living. Sometimes it becomes better because of conversations that you have had the previous evening just as the weekend was winding down.

One such conversation while I sipped my #tea was with my 5 year old. I usually try and ask him what he wants in his #snack box and we negotiate or re-negotiate to come to a common ground on what we both are comfortable with 🙂 Now, remember I am not aiming to win the parent of the year award and so these are tough discussions about why store-bought chips cannot be a part of the box. But there are many moments which fill my heart with pride for the child I am raising – I told him that I will give him paneer / cottage cheese as one of the items for a snack on his #tiffin . He responded back saying that he wanted to eat #foxnuts / makhana . And as if to convince me he added ‘those are as healthy as paneer, Mamma’ . Truly speaking those are healthier and I realised that the slow and often challenging process of inculcating #healthyeating in #children is finally paying off ! 

On that note, let me share yet another one of my little boy’s favourites – a healthy pizza made with a base that you can’t imagine and topped with barbeque chicken.

Baked gluten free Pizza topped with barbecue chicken. The base is made of jowar / sorghum millet , foxtail millet grains and fresh amaranth leaves !

1 cup jowar

1/2 cup coarsely ground foxtail millet

1/2 cup chopped amaranth leaves ( red ones)

1 green chilly and 2 cloves of garlic

2 tbsp oil

Salt as per preference

1 tsp paprika powder for flavour

Warm water

For Topping – Homemade Pizza Sauce, Grated cheese, corn, capsicum, barbeque chicken pieces / shredded portions.

Mix the flours and the spices. Add the chopped leaves, green chilly and garlic and grind well.  Add to the flour-spice mix. Then add the oil and mix till it resembles coarse bread crumbs. Add warm water to bring together the dough. Let it rest for 30 minutes.

Roll it out into rectangles, cut the pizza slices / triangles and bake in a preheated oven at 170 degrees C, for 15-20 minutes until crisp. Remove and cool entirely, before storing in air tight containers.

Use with any toppings of your preference, and bake again for 10-12 minutes with the topping.

 

 

 

 

 

biscuits, gluten-free, gramflour, rice flour, savoury, vegan, vegan baking

Vegan Gluten-free Mathri & Happy Harvesting !

Happy Sankranti , Lohri, Pongal ! What’s a harvest festival got to do with us – city folks to the hilt, rushing within the cycle of which new app to order food from or which new website to order clothes from. Don’t get me wrong – these are very important.

But so is the ability to pause , sow the seeds of the unexplored path you want to take and harvest the choices your soul makes. Sometimes that choice takes you down the beaten path , sometimes it gives you the courage to meander.

If you had asked me 6 years ago I would have looked blank when you said ‘vegan’ . More blank if you told me that I could bake a vegan cake that I did a couple of days ago.

But then, I meandered and happily lost my way into a world I didn’t know – that of healthy baking 🙂

Happy Harvesting of the choices your soul wants to make – let it meander !

In the spirit for vegan baking, here is an exciting recipe for you to try out 🙂 And to make it better, it is also gluten-free.

If you are like me then you love the taste of something to go with your morning cup of tea . I do not have a sweet tooth and so usually a mildly sweet rusk works well. But I love a good savoury option like these mathri which are made with fresh Amaranth (Lal saag) leaves , cumin seeds and a hint of spice .

Not your traditional mathri / matthi but yum all the same 🙂 for my son I did a non vegan version with ghee or clarified butter.

Flours used in this are gramflour and rice flour. Enriched further by using moong dal water rather than regular water.

 

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Recipe –

1 cup gramflour

2 tbsp rice flour

1 tbsp jeera / cumin

1 tbsp ajwain / caraway

Freshly chopped amaranth leaves

Salt and red chilly pepper as taste

1 tsp garam masala

1/4 cup oil

Moong Dal water to bring together the dough.

Mix all the dry ingredients well so that the spices are uniformly spread in it. Add the chopped leaves into this and make sure that they are coated with the spiced flour mix. Slowly add the oil and mix until it looks like coarse bread crumbs. Then add the moong dal water slowly until the dough becomes soft and like the consistency of puri dough.

Let it rest for an hour. Then start rolling it and cutting it into round shapes.

Bake in a pre-heated oven for 20 minutes, at 160 degrees C. Cool well and store in air tight container.

 

baking, healthy baking, oats, savoury, vegan, wholewheat

Of seeing joy in simple things…and Wholewheat Oats Jeera(Cumin) Kasoori Methi Crackers

IMG_5750One of the ‘big’ super-special outings my son and I shared while staying in Richmond Town, was to suddenly plan a visit to Cubbon Park ( The above picture is not of Cubbon Park, but another park in Wellington 🙂 ) . The serenity of the park especially on a week-day would re-energize me while the old-world no-frills rides, the toy train, a pack of juice and hot popcorn from the vendor there would fill my son with glee.
We shifted homes some months ago and the Park became very far to go to, in a spontaneous manner. I was a little worried  about how I might explain the sudden drop in our visits to my son when he asks about it again. In addition to that when we moved homes, I was 6 months pregnant with my second baby so I wasn’t looking forward to traversing the breadth of the city.
But, explaining things like distance and traffic to a 4 year old and then seeing his disappointed face- I wasn’t looking forward to it.
Then, he woke up one morning and said “After a while can I have some juice and popcorn?” My response – “Yes you can”. His reply – “Wow, that will be just like a ‘picnic’ , like when we would go to the Cubbon Park”.
A child’s mind is like a natural receptor for picking up the positives, absorbing the fun part of each situation and moving on. The child sees joy in the simplest of things.
An adult’s mind, on the other hand, worries and worries about the negatives and mundane issues. I learnt that from my son that day.
In line with seeing joy in simple things, here is a recipe that is not only simple, but brings together warm and hearty flavours that can create a sense of winter for you, even if you live in a city that does not have winters. Like me.
Wholewheat Oats Jeera-Kasoori Methi Biscuits
Final

Ingredients

1 1/2 cups whole wheat flour

1 cup Oats ( Rolled)

Jeera and Kasoori Methi, as much as you prefer

Salt as per your preference

Homemade garam masala, as per your preference

Red chilly powder , as per your preference

4 tablespoons of oil + 2 / 3 tbsp of ghee ( to make a vegan version, exclude ghee and add only oil)

Warm water to bring the dough together

Method

Mix together whole wheat flour, oats( I ground them roughly), salt, jeera, kasoori methi in a big bowl.

Add the oil and ghee, into the above mix and rub into it till it turns crumby. Add only as much warm water is needed to bring the dough together. 

Preheat oven to 165 degrees Centigrade and prepare your biscuit tray. 

Roll out the dough as thin as possible. Cut out the crackers with a cookie cutter. Arrange them on the baking tray. Bake for 15-20 minutes till it turns crispy. Cool it off and store. 

 

baking, gluten-free, healthy baking, millet, rice flour, savoury, Uncategorized, vegan, vegan baking

Being “Grounded” and Gluten-free, Vegan Spicy Jeera Crackers

Final picThe lady who was my house help at my previous home came to meet me a couple of days ago. We started catching up about each other’s lives – her by asking me about how I was coping up with the baby and me by asking her about whether she had found sufficient work. Somewhere along the line the conversation drifted into areas that I realized mattered to both of us, as mothers and working women – children’s education and schools, and rising house rents and inflation.

Life has a funny way of bringing back people from your past always – it’s just an amazing thing because while it’s great to be able to talk about larger complex issues to a wide audience, it’s as important to connect to someone who you can exchange ideas with on the ground level issues at hand – it keeps you grounded. It keeps you wanting to always come back to earth no matter how high you fly. 

Our link to the earth is what drives all else, no matter how widely we travel through the vast, blue skies. And on that note, here is a recipe which is earthy, uses flours and spices are more connected to our Indian taste-buds and fairly easily available locally.

1 1/2 cups Bajra / Pearl Millet flour

1/2 cup Rice flour

Salt , red chilly powder as per your taste

1 tsp of Amchoor powder

1-2 garlic pods that are mashed

2 tbsp Jeera

2 tsp homemade Biryani masala

3 tbsp oil

Hot water to bring it together.

Mix all the dry ingredients together. Add the oil and rub it in. Add the hot water and knead it. Cover and keep for 30 minutes to rest the dough.

Roll out the dough. Cut the shapes you want ( I used a pizza cutter for this). Roll it very thin so that they are thin and super crisp.

Bake in a pre-heated oven at 170 degrees Celsius for 20 minutes. And let them cool off. Store in an air tight container.

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amaranth, baking, biscuits, butter-free, eggless, quinoa, savoury, Uncategorized

Playing with Soil…and Earthy flavours of the Baked Butter-free Kasoori Methi-Ajwain Matthi

I took my son to a place close to home, where the children were going to spend a couple of hours working on a patch of garden. I went with the idea of getting him to expend his energy since the summer vacations are on. As some of you might be aware, a restless 4 1/2 year old with unused energy is a different kind of person altogether !

For the first 15 minutes I simply looked on and prayed for him to remain engaged for the entire duration of 2 hours. I wondered if I had done the right thing – gardening and connecting with the soil, as well as nature are immensely therapeutic but will he want to do it again?

But as I kept watching him, my mind was whirling with thoughts….The world we live in – we have to teach our kids to play in mud, to wonder about the magical creatures living in the soil, to touch leaves without hesitation, to feel the wonder of planting a seed, to squeal with delight when a caterpillar crawls on their little hand.

And when you do that, the world we live in changes…A little each time, because we start removing the layers of indoor dust that’s settled into our own souls as well, to uncover the glistening beauty of outdoors.

That’s what nature does for us – puts us back right where we belong.

And by the end of those 2 hours, I think both of us had been put back where we belong – more me, than him. Because for a child, it is so much easier to sense that belonging. But for a jaded adult, it takes a while to revisit the deep recesses of the soul, scrape off the dirt and uncover the roots.

On that note, let me share something that is earthy in flavour and contains ancient grains.

Grow Fit has some excellent flour mixes and the first one “Ancient Grain Low Carb Atta” that I tried has yielded excellent results. I was very excited to try it in both, savoury and sweet bakes.

It is diabetic-friendly, PCOS-friendly, Low Carb and High Protein, containing Quinoa and Amaranth.

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What I baked with it ( also eggless, bp/bs free) –
1. Kasoori Methi- Ajwain Matthi / Mathri ( butter-free)
2. Chocolate Almond Cookies

They turned out so crisp and crunchy in texture, that I am looking forward to baking many more things with this flour super soon.

Flour Link –
https://getgrowfit.com/…/produc…/ancient-grain-low-carb-atta

Baked Kasoori Methi- Ajwain Matthi / Mathri ( butter-free)

1 cup of the Low-Carb Flour, Ancient Grain

Kasoori Methi and Ajwain as per your taste preference

2-3 tsp salt, 1-2 tsp red chilly powder, 1-2 tsp homemade garam masala

3-4 tbsp oil

Hot water for kneading

Mix all the dry ingredients well. Add the oil and mix with hand. Use hot water a bit at a time and then mix well. Knead it well and leave it side for 10 minutes. Shape it into rounds and bake at 180 degrees C, for 20 minutes or until crisp.

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And talking about the earth brings me to my recipe.

baking, butter-free, healthy baking, savoury

Second pregnancy & Zero-Fat No-Flour Baked Chicken Cutlet

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How does your second pregnancy feel different emotionally from your first one? I have never asked that question to anyone, but I did ask myself.

And the responses from within were mixed, confusing, unclear –

Because as you get ready to welcome your second baby, you also look at your first one, with a lot of pride and that twinge of regret about them having grown up so fast.

Because as you wonder about managing two children, you yet again look at your first one, and feel yourself slipping in and out of the role of a mother, and a confidante ( I don’t know if this will be the case in some years, but at 4 1/2 years of age, they still feel comfortable confiding in you 🙂 

Because you know ( for sure this time !) that life has changed irrevocably and will never ever be the same, and then you look at your first one, to realize with even more incredulity about how you held onto your belief that life will have some semblance to what it was in your pre-baby days !

Because you longingly pat your tummy as you wait for the second one’s arrival, with the same longing in your soul to turn your first one back into a baby in your lap…

Because you speak those words of love to your second baby, to welcome them into your family, and the same love spills out of your eyes when you watch your first one pretending to be fearless and yet look out for your hand before crossing the road…

On that special note, I wanted to share one of the bakes that my first baby loves and I make many versions of.

Zero-Fat No-Flour Baked Chicken Cutlet – With White Pepper, Coriander, Garlic

Ingredients –
250 gms chicken mince
1/2 onion chopped
2 cloves of garlic
2 small sprigs of fresh coriander
Salt as per your taste
2-3 tsp of freshly ground white pepper
1 tsp paprika powder
A handful of boiled peas
A slice of wholewheat bread if needed to absorb excess moisture in the mixture
Some sooji / semolina for coating

Method –
Some people prefer to use the mince as is. But I like to partially cook it in cinnamon for added flavour and then use. So just half-cook the mince with 1 small stick of cinnamon.

Then remove the stick, add the mince plus garlic cloves and onion in a food processor to grind it ( I don’t prefer a very smooth paste, so I leave it a little chunky).

Add the green peas, coriander, white pepper, paprika powder and salt one at a time to the mix and mix well.

If the mixture feels like it has too much moisture you can add some crumbs of wholewheat bread, else leave it as it into the fridge for an hour or so.

Take it out of the fridge, shape it into cutlets, coat it lightly with very fine sooji / semolina and place it on a greased baking tray. Bake it in the oven for about 20 minutes each side, at 180 degrees C and they are ready!

 

My tip – use freshly ground white pepper. The flavour is amazing.

I have done the same version with soya before for a friend whose vegetarian. Also used sooji for the coating.

 

For a vegetarian version, use soya ( granules or nuggets) cooked the same way. It gives a similar texture to the cutlet. If you don’t want to use sooji since it might make the cutlet seem dry, you can use wholewheat bread crumbs.

 

 

baking, eggless, flourless, gluten-free, healthy baking, savoury, vegan, vegan baking

Leftovers and Baked Sprouted Moong Dal in Coconut Milk ( Oil & Butter free)

Zero-fat Sprouted Moong Dal in Coconut Milk (2)

Leftovers – As mothers we know all about leftovers, whether it is food or memories. For both these, we have an inherent quality – of how to innovate and create magic by meshing things that might be so different that putting them together seems impossible 🙂 Not only that, they also know how to cherish it, how not to not waste – whether it is food or memories.

Different elements of leftover food come together in our kitchens regularly just as we weave a pattern from diverse memories to create something to hold dear in our twilight years. So hold onto those leftovers – whether it is food or memories, conserve and recreate them. Because both form the foundation of what we call “living” .

Why am I talking about leftovers today ? Because what I baked is not even a proper well-defined dish, but just a one-pot healthy bake that came about because I had some portions leftover from other things that I had made.

 

Baked Sprouted Moong Dal in Coconut Milk ( Oil / Butter free ) 

Recipe –

1 cup sprouted green moong dal

1 1/2 cups coconut milk, homemade

1/2 cup warm water

1/2 tomato, 1/4 onion, 2 garlic cloves, small piece of ginger – chop and grind well into a paste.

1 small piece of cinnamon

Salt as per your preference

2 tbsp Malvani masala , homemade

1 tbsp Grated coconut ( optional)

Method –

Put the coconut milk, sprouted green moong/gram dal and warm water into an oven-safe dish. Bake them in a pre-heated oven for 20 minutes, at 170-180 degrees Celsius. Take it out. Add the paste made with tomato, onion, garlic and ginger to it and mix well. Add the cinnamon, malvani masala and salt, and the grated coconut.

Put it back into the oven. Bake for another 40 minutes at the same temperature.

Take it out and serve hot.

 

butter-free, dairy-free, eggless, healthy baking, rice flour, savoury, vegan, wholewheat

Shifting Lives and Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives

Zero-Fat Baked Spinach Wholewheat Sticks with Black Sesame and Chives2.JPG

How would you sum up 11 months of stay in a place – moved in, settled in, moved out ? That’s pretty much the way I would have thought probably a decade ago. But today it seems like even in those short 11 months, one can fit in so much into one’s life in a place.

It starts with being unfamiliar and you yearn for your earlier comfort zone.

It goes into a resigned kind of acceptance of what you have currently and even if its different, you can live with it.

It changes to looking at the goodness that is present in parts of it, and which you probably overlooked before.

It moves to liking the place, forming a few relationships and getting involved with the community.

It escalates into enjoying your stay there, waiting to see the neighbourhood dog who wags her tail, the same children cycling around each day, the same help who cleans the apartment, the same person in the flat above who you havent had a chance to know by name yet but who smiles at you each time.

And then you pack and move on.

Such is life. That fragile. That ever-changing. That is how it shifts, it moves and changes shape each day for us. We wait for it to “settle” into a routine. But of course, it has its own plans.

So here is a quick, simple and versatile recipe which is simple to life in all those qualities-

Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives

1 cup wholewheat

1 tbsp of rice flour

1 cup boiled and pureed spinach ( I added ½ a green chilly, 2-3 cloves of garlic and a little chopped coriander to it while pureeing)

3-4 tbsp chopped chives

2-3 tbsp black sesame

1 tbsp white pepper

Salt as per requirement ( I used rock salt)

Add some warm water to make the dough pliable.

 

Mix all the above dry ingredients well. Then add the spinach puree and the warm water ( if needed). Cling wrap it and store it in the fridge for about an hour.

Take it out, roll it into a rectangle, use a sharp knife to cut long strips/sticks. Place them onto a baking tray which is lightly greased. Sprinkle some chives and black sesame. Bake in a pre-heated oven ( preheat for 10 minutes) at 175 degrees Celsius for 20-25 minutes. You need to turn the sticks around mid way. Allow it to cool entirely for it to become crisp.

Zero-Fat Baked Spinach Wholewheat Sticks with Black Sesame and Chives