Saturday, November 30, 2013

picture recipe : paneer, tomato and garlic chives salad


Paneer, tomato and garlic chives salad. You can use fresh mozarella or add a little bit of feta cheese to this salad but paneer makes it simplest for Indian homes. This salad keeps well for about 4-8 hours in winters at room temperature and hence makes a nice salad to be packed in lunch boxes.

You can also use mint, coriander greens or baby spinach and basil for this salad but do add some minced garlic to the dressing in that case.

A healthy salad that tastes like you worked a lot. Do let me know if you like it.

ways to make the best seafood soups and a lovely seafood meal at Le Belvedere, Le Meridien..



I love seafood soups, the clear soups more than the chowders in fact. All Japanese, Chinese, korean style soups are great for me provided they have a rich broth used for the tidbits added to the broth. The seafood soups I make at home are always a rich broth mainly and the add on tidbits have a mind of their own. I mean I like a robust broth and the vegetable and sea food tidbits in the soup should be cooked briefly in the broth so they don't loose their own distinct identity.

So a rich seafood broth and some fresh crunchy vegetables, some bits of shrimps, may be some crab meat, some fish balls or calamari rings complete a nice seafood soup for me. But, I usually make them with just shrimps or prawns because they are easily available all the time. I add Bok choy, spring onions, shreds of cabbage, broccoli etc to my seafood soups but mushrooms are a must. I add them a lot in my soups anyway.

The secret (actually not such a secret) to a good non vegetarian soup is a good broth. Although I like all my vegetable soups without any base stock to get cleaner flavours. Broth is used more to get the health benefits of gelatin or glucosamine, you would love the taste if you like seafood, keep the flavours clean by adding just a spring onion and may be some roots of coriander to the stock. You wont need much to be added to the soup if you use just these two.

Seafood broth is the easiest thing to cook. I normally save all the shells of the shrimps or prawns and the head and tail of the fish I buy. These can be frozen for later use, nicely labeled so you can make a broth when required. Freezing the prepared broth takes up more space so I prefer freezing the shells and bones etc. To make a perfect broth to my taste, I just pressure cook the prawn shells and/or fish head and tail in water, a couple of spring onions and a couple of cabbage leaves or coriander roots. If you cook them in a pan you have to cook them for quite a long time so all the Glucosamine is released from the chitinous seafood shells or bones. A broth cooked this way is a great supplement for joints and cartilage tissue.

The more extraction of glucosamine into the broth while cooking, the more thick it gets when cooled. The broth gets jelly like when cold, the same happens when gelatin is extracted by chicken, mutton or beef bones. This imparts a rich and robust taste to the broth as well and supports all fresh ingredients put into the soup later.

Just add fresh vegetables and cleaned shrimps or any seafood you like, to the boiling broth, add some wakame or some leafy greens you like, some broccoli or cabbage, some mushrooms or lots of them and whatever vegetables you love. Some sesame oil makes it for me to bring up flavors, bit of garlic and loads of garlic chives or spring onions.

Just go by whatever you like for that moment, sometimes a crisp tadka of south India works really well. Try rasam powder in the soup and see.

Or season with miso, hot pepper sauce or soy sauce and a good soup is ready to nourish your soul.


This seafood soup I had recently at Le Belvedere, located at the 20th floor of  Le Meridien. They are hosting a seafood festival right now and the fare I tasted was just awesome. This soup was loved with all the fresh vegetables, the broth was not as rich as many people do not like fishy smell in their food in Delhi so I understand how the hotels accommodate. This soup was Chinese suited for a north Indian palate I would say. But great flavors I must add.

This prawn siu mai was as good as I had it last time at Le Belvedere, it will definitely be on my menu whenever I go there. Succulent and fresh to sum it up.


The lunch with a glass of Chianti was an absolute delight and yet light on the stomach. I almost finished the platter of stir fry mixed vegetables, so crunchy and fresh, mildly seasoned, just the way I like.


The gorgeous Lobster in basil and red jalapenos was absolutely yummy. Meaty succulent lobster meat and fresh spring onion with a mild basil and jalapeno flavored smooth sauce. I will be cooking it really soon, loved it so much.


It was all devoured with a nice garlic eggs fried rice which was a good accompaniment to the saucy lobster meat. I can't actually decide what was better but we ate so much that we decided to skip dessert.


It was all prepared in the guidance of Chef Balkishan Chauhan, who was awarded by Indian Culinary Forum for being the best Oriental cuisine masterchef last year.


He is a gentle person who helps you choose the best suited meal for you if he is around. He has a good team of well behaved wait staff at Le Belvedere. The ambiance of the place is enhanced by the presence of wall to wall windows that overlook the best parts of Lutyens' Delhi.

India gate looks like a trophy showcased in the drawing room from the windows of Le Belvedere. Can you beat that?


I wish the interiors were a bit livelier at this place though. A place so high, with such a beautiful view should have more appealing interiors I feel.

Friday, November 29, 2013

the spirit of fitness and being organised | how to organise healthy eating through the day

Many of us think that healthy living is a distant dream accessible to a few who are fortunate to have a battery of their own minions to take care of the worldly affairs while they eat healthy and train their bodies to glorious scales of perfectness. And then there are people who manage a healthy fit life as if everything about their body function is battery operated. I mean there really are people who just follow a routine without much thought about how to enjoy life otherwise. Is there a middle ground somewhere? Can a normal fun loving person lead a healthy and fit life without getting mad at how things work in real life?

Well, I don't have any definitive answer because I am the one who keeps struggling always to fit in enough workouts in my routine and to understand bodily movements better. Not only that, I have been struggling to improve my sleep, my biological rhythm and related issues. Being more organised is one of the dream motto. I consider myself as a work in progress and that has helped me make peace with my set of conditions.

People often ask me how to follow a healthy eating regime when there are so many temptations around and procuring ingredients, storing them and finding them usable when required, is such a huge task. Organise your grocery shopping better, store the fresh ingredients strategically, start the day with sorting out the meals and snacks of the day and arrange them in different boxes or jars and place them according to what time you are supposed to have them..

How to organise snacks for the day

This is all I would say. And it works until you get the habit of doing it all instinctively. Do the same with your workout regime as well, you know I am trying to get there as far as regular workouts are concerned. Doing them instinctively on time I mean.

Organise. Organise. Organise.

How to organise snacks for the day

What reminded me of a little organised behavior of mine, was the fact that I had kept all our cycling gear in one backpack that we normally carry to our cycling trips.


The backpack was unzipped as we got a good opportunity to bicycle in the city. We had not cycled in Delhi earlier so when this opportunity came to wake up early and cycle around a few nice places in town, we jumped at the thought of it. The grand organiser app Evernote had invited a few pro cyclists of the city and a few other people to be a part of a cyclothon starting from Akshardham temple to Green park.

Troy Melone, the GM Asia Pacific for Evernote, is an avid cyclist himself and that is the reason the team decided to bring the cyclists of the city together. My pleasure absolutely to be a part of it :-)



I am so glad we went for it, the thought of getting up early every day after that has been knocking at the back of my head since then. I feel closer to my goal of getting up early, instinctively.

Now after 2 weeks of the cyclothon, I feel I can't walk outside early in the morning due to the dense smog we have started getting in the capital. It is so horrible in the early mornings and late evenings that I get faint headaches every time I step out. Indoor workouts for winters I resolved after getting hit by the evil smog. Early evening walks are on though.


It was the second Sunday of November, a little foggy early morning, clean and crisp air, no sign of smog. The 17 km ride was awesome fun.


We interacted with Troy Melone and when he was telling us about how he keeps a record of all the biking routes he has covered in  the mountains, I was thinking how we can also use it for our trekking routes and also to coordinate with group members while on a trek or biking expedition. If everyone is logging the details while GPS is also at work, Evernote can be accessed by anyone to know where everyone else is positioned.


Very interesting. That is, apart from organising whatever trivial information one wants to store and access when required. Organising grocery shopping and daily routine of sorting out our macro-nutrients and supplements could be easier if an app can keep records.

Keeping a track of workouts, planning workouts for the week and even making a log of hormonal symptoms for women if there has been a troublesome history with estrogen/progesterone behavior. Manage your stress err.. PMS better?

Here is how one can make a healthy lifestyle more workable. Yes, identifying the loopholes and organising the things that you feel go wrong works nicely. Taking some interest in the kitchen affairs, planning a daily or weekly menu works if you have started eating healthy recently, it becomes a habit once you are comfortable with it.

Use a phone application (Evernote) if you are not adept at planning or if you fumble through the week.

Thanking team 20:20msl.com and Troy Malone for a pleasant cycling experience in the city as well as for a gentle nudge to be more organised.

Wednesday, November 27, 2013

a quick stir fry with onion blossoms and button mushrooms


Spring onions or Scallions and Leeks are nutritious foods and one must get them as much as possible when they are in season. We have a shorter season of onion scapes or onion blossoms here in the North India, so we make use of the opportunity quickly when we spot them around.


The greens of the onion are more fiber rich, more antioxidant and flavonoid rich and pack more flavors too. These 'plant onions' have the goodness of both onions and greens. The different varieties provide even more diversity in flavors as we combine them with different kinds of foods.


The Thiosulfinate (allicin) found in onions (garlic too) and green onions is known to decrease blood vessel stiffness, hence it helps in high blood pressure conditions. Rich in Vitamin C, A, K and B complex, the greens of onions are a delight to have. Read more here.

 I get a bunch of onion blossoms or onion scapes whenever I spot them and keep them all in a vase. The tender buds are used first in egg scrambles, omelets, stir fries and even in soups but when the buds bloom to beautiful flowers the stalk becomes harder to be used. That is the time to use only the blossoms for salads or stir fries and the harder stalk goes to vegetable stocks.


This really quick stir fry with onion blossoms and button mushrooms will be a nice side dish, a topping for bruchetta, a stuffing for sandwiches and even a pizza topping with loads of cheese if you wish. I chose to toss it with boiled pearl barley to make a nice salad meal for myself.


No peeling involved, so half the work take care of. Just rinse the vegetables and chop them roughly or neatly as you wish. The cooking takes just 5-8 minutes if you are cooking for two.


Mushrooms are my favorite and button mushrooms we get all the time, easily. I would use a mix of different types of mushrooms if available, but this is the everyday kinda stir fry so you can do it simpler too. Or bring textural variety by adding Enoki, black fungus and may be some Ear lobe mushrooms when you are making it for guests.


ingredients

button (or mixed) mushrooms 200 gm
onion blossoms 100 gm
chopped onion shoots 50 gm
finely chopped garlic 1.5 tbsp or more
red chilly flakes 2 tsp or to taste
butter 2 tsp
olive oil 1 tsp
lime juice 1 tsp or to taste
salt to taste

procedure

Heat the butter and olive oil both in a pan together and tip in the chopped garlic. Fry for a couple of seconds and toss in the chopped mushrooms and chopped onion shoots along with salt to taste. Stir fry till the mushrooms sweat.

Add the onion blossoms, the red chilly flakes and keep stir frying till the water start to dry up. Add lime juice to balance flavors, check and adjust seasoning at this time.


It was so yummy I forgot to click a picture of my meal.

I cook the same stir fry with spring onions or scallions as well, use chopped red onions if you don't have any of these greens. The taste will be as good, just the look of your plate will be a little dull, that can be taken care of by adding some other green on your plate. Isn't it?

Thursday, November 14, 2013

Yellow Thai chicken curry recipe | clean flavors, quick nourishing meals


I have been a fan of Thai curries since I saw them on TV some 15 years ago and immediately cooked it as I had everything on hand and the flavors sounded so yummy. I had a terrace garden in those days and grew lemongrass and galangal in pots. I replaced Kafir lime with the leaves of Gondhoraj lebu (an aromatic lemon variety from Bengal) and it was a love affair with the word go.

That was the time when not too many restaurants would serve Thai cuisine and those Thai curry pastes were not strewn over the supermarket shelves. Heck, there were no such super markets where I was living. The only exposure to Thai curry I had, was through the glossy magazines I used to read.

TLC was the channel I started watching TV with (after I got married) and even my housemaid used to watch those shows keenly. Actually she was the one who would remind me of the show timings and it was a lovely time for me, someone acting like an alarm clock to remind watching my favorite TV show. I tell you that was an ultimate luxury, I don't get to watch TV now and I miss her. I would love if someone switches on the TV for me and tell me the listings. Ah dreams.

So I saw Bobby Chinn making the Thai curry paste in a mortar and pestle back then, and that became a better reason to try the curry. Do you know I have 6 pairs of mortar and pestle of different shapes and sizes? I love using them whenever I can. I used to make the curry paste in mortar and pestle in those older days, more because I had a live in maid, now I use my electronic gadgets. The small white marble mortar and pestle is being used to crush spices and herbs for my tea infusions mostly.

I have modified the Yellow curry recipe since then and made the flavours more cleaner. I don't use any spices in it except the turmeric powder. Its the herbs and coconut milk that give this yellow curry such an exotic flavor that we keep craving for it every now and then.

ingredients:
(3-6 servings depending on how you serve it)

chicken 600 gm (use mixed vegetables to make it a vegetarian curry)
coconut milk with high fat (about 24%) or coconut cream
Kafir lime leaves 2 (I used pomelo/grapefruit leaves from my garden)
a handful of chopped lemon grass leaves or a bundle of leaves to make the infusion
salt to taste

Ingredients to make a paste
turmeric powder 2 tsp (use a knob of fresh turmeric if available, I had good quality organic turmeric powder so that was a good choice)
galangal 2 inch piece roughly chopped
white onions roughly chopped 1/2 cup
lemon grass roots 2 (only the whites)
fresh red chillies 2-3 or more to taste

procedure:

Boil the chopped lemon grass leaves in about 500 ml of water to make a infusion. Strain and add salt and the chicken pieces and let them cook till almost done. Or just poach the chicken along with a bundle of lemon grass leaves and a tiny piece of galangal, discard the leaves and roots later.

Make a paste of all the ingredients listed, and mix this paste with 3 tbsp coconut cream or high fat coconut milk and cook this paste in a pan. If you are using a coconut milk like Dabur which has lesser fat, refrigerate the tetra pack and skim the cream from top to cook the curry paste. The deep yellow curry paste will be aromatic as soon as it gets cooked. No need to brown it or bhuno it till charred. We just need an aromatic mix which gets cooked further when we curry it.

Pour the poached chicken with lemon grass infusion into this yellow curry paste, pour the remaining coconut milk and let this curry simmer for about 10 minutes. Serve right away with plain boiled rice and some raw vegetable salad.

I chose to serve it with a rice and chickpea flour thin crepe, made almost like appams but on a flat griddle.


Plain boiled rice or rice noodles will be as good with this curry. Just be careful and do not get carried away and have loads of rice with this curry, having more chicken curry than rice makes more sense, taste wise too. Good fats, good proteins and balanced and good carbs, all in one meal..

This is one Thai curry that makes my life easy when in doubt. I always stock coconut milk in my fridge and growing herbs makes it easier for me.

You can use dehydrated lemon grass leaves, dehydrated galangal and even dehydrated kafir lime leaves too. Or start growing some herbs in pots of you can.

Thursday, November 7, 2013

how to make a chicken soup to feed your cold




I identify winters with chicken soup largely. Or may be I am in a chicken soup phase right now :-)
Not that I don't like vegetable soups or seafood soups but chicken soup is more a common occurrence in my kitchen. Easy meals are made of chicken soup in winters and takes care of that cold nose unfailingly. Yes, I felt my nose getting colder on my evening walk yesterday.

We didn't see the sun for the last 3 days and it rained early morning today. Soup was on my mind and I did make a soup for myself. It was a lentil soup with mushrooms and garlic and a Haaq soup with rice for the last 2 days. You see the soup season is making me quite happy. This chicken soup was made 2 weeks back when I had a severe cold. A special chicken soup to feed a cold and get well fast. 

The only grudge is, you might have to cook it by yourself if you are the one and only cook in the family. You know you feel like being pampered with a nice chicken soup when you have that kind of cold and running nose. May be you are lucky, may be you are like me who make other people feel lucky. I feel cooking is an intimate thing we do for our loved ones, some people just don't have this skill but that's okay. Cooking for our own selves isn't that bad either. I feel more connected to food, nature and Earth when I cook for myself, almost like a meditative activity.

Anyway, I have a nice naturally grown organic turmeric powder that is so aromatic you feel like keeping it closer to your nose. No it doesn't smell like any store bought turmeric which can leave you nauseous if you take a closer whiff. You can find raw turmeric and use that for the soup if you wish or try and find a good organic turmeric that has all the essential oils intact. This soup has a dose of the best turmeric you can get. Anti inflammatory turmeric, not a colouring agent. 

ingredients:
(2 servings)
chicken stock 2 cups (bony pieces pressure cooked with a bit of ginger and spring onion, may be a stalk of celery too, cool and skim the fat, the fat can be used to saute the vegetables for soup)
chopped button mushrooms 2/3 cup
chopped red onions 1/2 cup
chopped green chillies large variety 1/3 cup (or use one hot green chilly and rest green bell pepper)
chopped garlic 2 tsp
pinch of garlic powder
1/2 tsp of dry ginger powder
freshly milled pepper to taste (keep it hot)
ghee 2 tsp if there is no fat skimmed from the chicken stock


procedure:

Heat the ghee or chicken fat with garlic and a pinch of salt in a pan. Add the onions and green chillies as soon as the garlic starts sizzling. Saute till soft.

Add the chopped mushrooms, freshly milled pepper and turmeric, garlic and ginger powders all together and saute till the mushrooms get sweaty and then start absorbing the liquids. This is the time to add the chicken stock and simmer for about 5 minutes. Add a little water if required.

You might like to blend the soup but I would recommend having it as it is. The soup makes a very flavorful chunky soup meal that you would want to have slowly, absorbing all the flavors and aromas through all your senses. Even if you have a blocked nasal tract.


The vitamin C rich green chillies or bell peppers if you use, the red onions, the ginger, the garlic, the turmeric and the chicken stock itself, everything in the soup is there to make you feel great even if your body is sick. Oh wait, the sickness will be gone instantly believe me.

See how the soup looks a bit different than you are used to. It might look like a curry to some but do not go by the looks of it. The soup is far from being a curry and had all the trappings of a great chicken soup. That unmistakable aroma of a chicken soup and that lightness that a clear soup has. All intact.


I would like this soup with some wild mushrooms or mixed bell peppers or may be some spring onions thrown in. Not everything at once but choose the vegetables according to what flavors you like and do not replace the red onions, green peppers and the turmeric. You would be good with the soup always.

Are you trying this soup? Please let me know if you do. I eagerly wait for feedback whether it is in the comment section here, on facebook page or on twitter.


Saturday, November 2, 2013

shakarkand ki rabdi | a rich pudding with sweet potatoes

shakarkandi ki rabdi

Shakarkand is sweet potatoes in Hindi and this dessert is a rich pudding with reduced milk and grated sweet potatoes. Rabri or Rabdi, as it is called in the Hindi heartland. This shakarkand ki rabdi is not as heavy as reduced milk rabdi and is sweetened naturally too.

Indian sweets are known to be really heavy on ghee and sugar both. Refined flour has also made it's way through Indian sweets but the Indian repertoire of desserts is not limited to refined ingredients. Natural ingredients including naturally sweet fruits and tubers have been used to make lip smacking desserts and sweets for ages. Apple kalakand with no added sugar was made this season and loved by all.We just need to look beyond attractively packaged sweetmeats on the shelves in the festive season to find a few naturally sweet ingredients that can be cooked easily for festive desserts. Shakarkand ki rabdi is one such dessert that the folks used to cook probably every day when there was a fresh crop of sweet potatoes.

I have heard stories of shakarkand ki rabdi from my village folks, I was never fortunate enough to taste that slow cooked rabdi over wood fired stoves, naturally smoked and all that. I can just imagine how that would have been tasted. My grandmother used to cook this shakarkand ki rabdi in our urban kitchen back home, over gas flame but reasonably slow cooked. We used to love it as kids. We also enjoyed shakarkand ke malpue, shakarkand ke roth and then I saw some Bengali friends cooking shakarkand ke gulabjamun with this humble sweet tuber. Shakarkand ka halwa is another favorite with some people.

What I like about sweet potatoes, is that it is a powerhouse of healing nutrients, anti oxidants and minerals, enough to call it a super food. Sweet potatoes are one of the best carbohydrate sources so using them for making desserts is a great idea.

I have not used any sugar in this rabdi as the sweetness of sweet potato and reduced milk is enough for me. Rabdi is anyway eaten without any sweetening normally, some people use rabdi as a topping of richer sweets like jalebi malpua or gulabjamun and some have it as it is along with some chopped nuts etc. Honey can be drizzled at the time of serving or you can sprinkle some raw sugar over it to add some texture and mild sweetness.

sweet potatoes

The skin of sweet potatoes is quite nutrient rich and should not be discarded. I use it with skin for my salads but for this rabdi we want a creamy white colour in the finished dish so the skin was discarded.

grated sweet potatoes for shakarkandi ki rabdi

Sweet potato was finely grated and mixed with full fat milk and then slow cooked for about 45 minutes to reach a thick creamy consistency. 150 gm grated sweet potatoes with a liter of full fat milk. Simple recipe but needs some time to cook while you do a few other things in the kitchen.

Do not use skimmed milk for this shakarkand ki rabdi, as we need some fats along with sweet potato so the absorption of beta carotenes is possible and our system can utilise the benefits of sweet potatoes.

shakarkandi ki rabdi recipe

Add chopped nuts to the cooked rabdi if you wish and chopped pistachios and saffron to garnish. I never add saffron while cooking to such desserts, just add them as garnish while the dish is still hot and then cover it quickly so the flavors infuse completely.

Do let me know if you like this shakarkand ki rabdi.

Skip sugar for desserts wherever possible and see how you start enjoying more natural sweetness.


Friday, November 1, 2013

apple kalakand for diwali | how to stay away from sugared desserts and sweets during festive season


diwali sweets recipe

Make some apple kalakand. All sorts of milky burfis, pedas, milk cakes and kalakands are gifted and consumed during diwali along with more sweets made of refined flour, lentil flours and loads of sugar. Sugar is the bonding factor it seems. Is there a way to skip sugar this diwali? Make an instant apple kalakand that gets ready in 20 minutes flat. Including the time you take to get your apple from the fruit basket, grate it and cook it. Read on if you don't believe me. It is a microwave recipe but one can cook the mixture in a pan for just about 5 minutes to get the same result.

This apple kalakand is one of those sweets that would taste as granular as the 'bikanerwala' kalakand and almost as sweet. Kalakand is normally a mildly sugared sweet so apple works really well. There is a hint of apples in it if you know as you may miss that apple sweetness if you eat this kalakand in one go. I used Golden Delicious apples from our own land. Local and seasonal apples taste way better than those shiny Red Delicious and Fuji.

And there are only 2 ingredients in this kalakand, apple and milk powder. You can use skim milk powder or low fat, the result wouldn't change much. Pistachios are used for garnish that you can skip if you wish. I used cinnamon for flavoring, use cardamom if you wish or just skip that too.

What more to ask for if you got just the weekend to celebrate diwali. Light up your home with candles and diyas, you would still have enough time to cook apple kalakand. Make a larger batch and gift them too if you wish.

ingredients
( I made just for the two of us, this recipe made 9 regular sized kalakand)

one large apple or 2 small apples (Golden Delicious would be better) weighing about 200 gm
milk powder 150 gm
cinnamon powder 2 pinches (optional)
pistachios for garnish (optional)

procedure

Peel and grate the apple. The grated apples should weigh about 180 gm. Place it into a microwave safe bowl which has about 2 inches margin from the mixture. The mil mixture fluffs up while microwaving and can spill inside the microwave if the bowl is smaller.

Now add the milk powder and mix the two. The juice in the grated apple is enough to make a slurry when mixed with milk powder. Add cinnamon powder if using.

apple kalakand recipe

Further cooking will be almost like making khoya in microwave using milk powder.

Microwave the mixture for a minute on high. It will fluff up and will be about to spill when you take out the bowl and stir the mixture with a spoon. Microwave again for 30 seconds, stir again and repeat the process for 3-4 times till it looks granular and comes together like a sticky mass. Just about 3 minutes of cooking time total.

Spread the mixture quickly into a shallow plate of suitable size keeping the margins straight. Sprinkle chopped pistachios and press them into the spread mixture. Let it cool for an hour or so. Cut in squares and place the kalakands on a butter paper sheet for convenience. I have cut the butter paper sheet in small squares so one can lift the apple kalakand easily.

apple kalakand recipe

It gets firm when cold. The taste is perfectly sweet for us and I got good feedback from others as well. So do not add any sugar to this kalakand as this would make it too sweet for your own comfort.

Perfectly granular, the mild acidity in the apple helps in bringing a nice granular texture in this kalakand. Cinnamon is not too prominent and I use it just to make the milky aroma get a bit lighter. I don't like reduced milk sweets too much myself so this bit of spicing up the kalakand is good for me. Skip cinnamon if you wish and add cardamom instead.

apple kalakand recipe

Let diwali be stress free for your system, don't worry about the kilo you pile on every festive season that comes by. Eat smarter, do not compromise on taste.

Do let me know if you make this apple kalakand for yourself. I know a few of you were already waiting for it, happy diwali to you all :-)

Say NO to firecrackers. Natural living is healthier for the planet as well.