Thambuli is from Udupi, as far as I know. Growing up we did have it made at home with different green leaves – spinach, coriander, amaranth leaves, methi leaves and more. Then there are kinds without the greens like ginger, methi and plain coconut. They all have two things in common – a coconut base and yoghurt. Ideally a summer side dish, thambuli is very cooling and delicious. For people who don’t like consuming yoghurt as it is, thambuli works great.
Got any leftover rice? A raw mango? Some coconut? There’s your lunch in a jiffy. Absolutely effortless and utterly delicious this rice dish is. Years ago, a colleague in Bangalore brought this box full of raw mango rice his mother had made using leftover rice. I hadn’t had anything like that before. And being a sucker for anything sour, I loved it. Having no recipe in hand and with no intention of looking up one either, I tried making some myself. This time around I added freshly grated coconut. This is a new favourite. It takes just about 10 mins to put it together. It took me longer to grate the damn mango actually. I paired this with Udupi style curry leaves thambuli and a cheat mango gojju.
First off, homemade harissa is the best. If you haven’t made it, let me tell you it’s the easiest condiment to make with everyday ingredients. And quite fun too. Also, there are so many different dishes you can make based on harissa. I made a salad dressing and it was delicious. You can make chicken wings with it, or simply use it in yoghurt to make a dip and much more.
Yes, there are enough and more hummus and its variations. And you’ll find all their recipes online. I’ve made a couple of them myself – smoked beetroot hummus and peri peri hummus. But we all get excited when we try out a new kind and want to share it. I’m doing just that right now. My roasted pumpkin salad got me roasted a lot of pumpkin and I had saved enough to make a batch of hummus with it. It’s pretty straightforward and tasted delicious. The pumpkin adds sweetness to the hummus so I added some chilli oil along with the olive oil to balance it out. I also found some pounded chilli powder I used to sprinkle on the hummus.
It’s just a simple salad I put together in minutes (barring the 40 mins it took to roast the pumpkin in the oven). Pumpkin has never been a contender of favourite vegetable for me. I grew up picking the pieces out of sambar and curries while pulling my face. It still isn’t a favourite, but I learned how it can taste pretty good with other vegetables or in a luscious soup.
I’ve only tasted harissa in restaurant dishes and have always loved it. Harissa is basically a North African condiment made with different kinds of chillies, garlic and spices. There are multiple recipes out there and most of them have the same base ingredients but different chillies. I happen to follow a former Masterchef Australia contestant Rose Adam on Instagram and she posted an Insta story of harissa paste in the making. It was too easy to pass so I wanted to make some of my own.
I’m reaaalllyyy not into hipster breakfasts like this but sometimes you want something cold, sweet and light. Particularly during summers that make your face melt. I just have chia seeds with me thanks to an old friend who bought it, never used it and left it at my place. I tried chia pudding once and didn’t quite come around to liking it. I wasn’t a fan of the texture for the most part. But yesterday I thought I’d do a breakfast parfait, because that’s one of my favourite summer breakfasts. And I thought some chia might be good in there. It looks pretty, doesn’t it?
I’ve been on a clean and healthy eating spree (again). This time I’ve teamed it up with Crossfit sessions that make me want to eat better on a daily basis. My go-to meal would be a chicken stir fry with broccoli or paneer with other veggies. Sometimes I throw in some quinoa there if it’s lunch. I wanted something different yet healthy and so I ordered for some tofu which I hadn’t had before. I hate soy milk and I had this mind block about soy products. But as it turns out tofu isn’t that bad. Also, it has less fat than paneer which makes it ideal for dinner.
This salad is an inspired one. A colleague had a box of paneer and orange for lunch and it tasted so good I wanted to make some for myself. Of course, I added more stuff to it to turn it into a proper salad. For the dressing I mixed together orange juice, honey, mustard and salt. It’s a very light and refreshing salad, perfect for days when you feel bloated or have eaten badly the previous day. I put this salad together in 10 mins with the dressing and packed it for lunch to work.
I wanted to break the monotony of an everyday salad lunch and that’s why a quick stir-fry of soba noodles and bell peppers did a delicious job of a distraction. You can get soba noodles from most supermarkets today. Otherwise, there’s Amazon. Being mostly made of buckwheat, it is relatively healthy for you. It is high in fibre and a great alternative to wheat based products. What makes it convenient is that it cooks in under 5 minutes. So, while you’re prepping the veggies, the noodles are cooked. All you do is stir it in some sesame oil with soy and hoisin sauce.