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This recipe is very close to my heart, almost family heirloom status. It’s one of my mom’s favorite recipes, a modified version of which she happily fed my sister and I since we were 7 or 8 months old. Something my grandmother fed my mom since she was a baby herself! It is quick, comforting and resembles a warm hug in food form. Not that I’m biased or anything.
A mixture of rice flour-buttermilk (or yogurt thinned out with water), flavored with finely chopped ginger, green chilies, asafetida (hing) and salt, is cooked in a quick tempering of mustard seeds, sliced garlic and curry leaves (sometimes with turmeric, sometimes without), until its a soft, smooth and tangy pillow. The porridge is served with a drizzle of raw oil, and is to be enjoyed in complete peace and quiet – at least the one you can control, in your head. If peace is eluding you, this Ukad will help you get there. And that’s all there is to it.
Continue reading “Ukad (rice flour and buttermilk porridge)”
While I love to bake and cook elaborate meals on weekdays and some weeknights, on a day to day basis I like to keep it light yet fun. These smoothies and juices are so easy to make, especially if you have the Vitamix (seriously, that thing could pulverize, well…anything)!
In my opinion, the best thing about the Vitamix is the convenience of keeping the smoothie/juice ingredients portioned-out, frozen and ready-to-go. The “frozen” part of it lends a great body to the juice/smoothie. The same result can be achieved without the Vitamix, but crushed ice will have to be used with chilled ingredients.
A great way to reduce the number of calories and natural sugar in these drinks, is by replacing regular milk with dairy-free alternatives, such as Almond Milk (Califia is a great brand, usually stocked in Lucky or Whole Foods) or Coconut Milk (can’t go wrong with So Delicious plain Coconut Milk).
Continue reading “Time for penance (not really)”