Divine Foods Living

A Journey Exploring the Divinity of Food…

Super Sweet Blogging Award

Super Sweet Blogging Award

A Big Thanks to Shobhna for choosing me for the award.

She has an awesome blog here http://femmehavenn.wordpress.com. She is wonderful and I really enjoy reading her posts.

I feel it’s a little achievement which work for me as a motivator to keep writing. I would love to pass on the Award to :-
Helen, Sireesha, Shweta, Harini and Jaya, Swathi, Jen, Saraswathi, Laura, Ido Lanuel, Nithubala, Samantha and Kathy

Congratulations all!! I believe creativity and wisdom doesn’t need approval, everyone who blogs is a winner in true sense. I accept and respect each for their words and creativity.

Cranberry Lemonade


In an effort to create a juice that can be had first thing in the morning and that does the job of improving metabolism, I came up with this lemonade recipe. It went surprisingly good with additions of the cranberries and orange juice. This cranberry lemonade provides all the necessary components that helps in cleansing and eliminating toxins from the body to aid metabolism and increase the performance.

Cranberry, orange and lemon are high in fiber, essential vitamins and minerals and important antioxidants. Black salt has numerous health benefits, it is considered as a cooling spice and digestive aid in Ayurveda. Such combination of fruit juices aide in elimination of toxins from liver and keep the organ in good health. The honey helped bring the tartness down a bit to make it sweeter, too. Quick to make, this lovely drink, with its appealing fresh fruit flavor, is not too sweet or too tart and feels refreshing and nourishing.

The fresh zing of the lemon that hits in the nose is so refreshing. I sometimes serve this beverage at gatherings, it is a wonderful alternative to cold juices that have all those “-ose” like sucrose, fructose add-ins.

Cranberries are not found ingeniously in India, but available as dried or frozen berries and as ‘cranberry drinks/juices/crushes’ in most grocery stores. But since there are no hard-and-fast rules for labeling these products, it can be difficult to know which to choose.

So, when life offers you lemon, ask for cranberry and make this cranberry lemonade. You’ll be ready for a fresh start in no time.

Recipe :- For two servings.


Cranberry, dried – 3 tbsp
Honey – 2 tbsp (or as per taste)
Lemon juice, fresh – 2 tbsp
Orange juice, fresh – 1/4 cup
Black salt – 1/4 tsp
Cinnamon – 1/8 tsp (optional)
Water – 1.5 cups


1. Soak dried cranberries in 4 tbsp water for 3-4 hrs. Grind them very finely.
2. Stir lemon juice, orange juice, cranberry, honey and black salt together with a spoon.
3. Strain the lemonade if you like, sprinkle cinnamon on top, stir and serve.


1. Skip the soaking step if you’re using frozen or fresh cranberries and adjust the amount of honey accordingly.

Fresh Lemon Vegetable Quiche (Eggless Quiche) Vegan Quiche

eggless quicheWelcome 2013!!! I remember how I was getting excited for 2012 as it would be the growing year for my son. These are the happenings that every parent dreams their baby sitting up, walking, their 1st words… A lot had happened this year, I feel blessed to have new wonderful additions in the family, the new entrants are Neel and Neh and Vid’s little cousin. I’m just as excited for 2013 as I was for this past year. I really am looking forward to a new year, new milestones, and new beginnings🙂

Quiche (pronounced as keesh) is a classic French dish, has a savory crust and filling made from vegetables and cheese. I learnt the method of making Quiche from a friend Cheryl, our next-door neighbor friend, when we were in Singapore. She was a consultant in a local yoga retreat center. I still remember the time and good talks we had together. In her words, “Practice of feeding other is like practicing yoga outside ourselves. When we serve, we share a generous spirit and a sense of well being as a nourishment, which elevates the mind and feed the body and spirit.”

She used to tell me a lot about French cultures and cuisines. Being a vegetarian, I thought of a creative idea to recreate the Quiche with eggless version while still maintaining the great flavors. With variations on stuffing, I included healthy fats, vegetables, herbs and lemon. At first it looks complicated to make but with a little bit of preparation and planning, its quite convenient to make and pretty adaptable too.

eggless quiche

With all the good fats like olive oil, cottage cheese and cashew cream, which is known for its heart-healthy fats, rich in protein, iron, magnesium; whole grain flour and healthy vegetables and herbs make it a wholesome brunch or a great meal suitable for kids as well. Vitamin C from lemon enhance the absorption of minerals.

The citrus scented filling and crust makes the dish sing with flavor. The mellow flavor of cashews and the sauteed vegs. in the filling imparts its own characters. Feel free to add your favorite veggies or herbs to this recipe.

The crust comes together in mins. and maintains its crispiness even if the filling is on the wet side and I am sure this would work for savory or sweet crusts for tarts and pies as well with no herbs and replacing salt with 2 tbsp sugar and probably olive oil with butter.

eggless quiche

Recipe :- For one 8in. or 9in. tart/pie pan or three 6in. individual tart/pie pans. For Vegan version, substitute cottage cheese with Tofu or just skip cottage cheese and double the quantity of cashew, it tastes equally good.

For Crust :-
Whole wheat flour – 2 cups, 250 gm
Baking powder – 1/2 tsp
Salt – 1 tsp
Olive oil – 1/4 cup, 60ml
Water, cold – 1/2 cup, 120ml
Lemon juice – 1 tbsp
Dried Herbs (I used Oregano)  – 1 tsp

For Stuffing :-
Vegetables of your choice like cauliflower, carrots, zucchini, peas, spinach, potatoes, capsicum, etc., chopped(I used mix of carrots, kohlrabi, peas and capsicum) – 1.5 cups, 250gm
Olive oil – 1 tbsp
Tomatoes, chopped – 1 med.
Garlic, chopped – 5-6 cloves
Green chilli, chopped – 1 no. (optional)
Red chilli flakes – 1 tsp
Dried herbs (I used basil) – 1/2 tsp
Black pepper powder, freshly crushed – To taste
Salt – To taste

For Topping :-
Cashew – 1/2 cup, 100gm, soak for 4 hrs. and drain water
Cottage cheese(paneer) – 100gm, yield from 1/2 ltr. milk*
Corn flour – 2 tsp
Lime zest – 1 tsp
Orange zest – 1.5 tsp
Salt – 1/2 tsp


Making Crust :-

1. Mix flour, baking powder, salt, oregano, lemon juice and oil together till the mixture is crumbly. You can use food processor to make dough, it works wonderfully. Now add cold water little at a time till the mixture just comes together and forms a ball. (In place of cold water I used nutritious cold whey which I collected after curdling 1/2 ltr. milk to make cottage cheese* see notes how to make fresh cottage cheese from milk).

2. Next, measure the base and up the sides of your quiche pan. If your pan is 7″ across the bottom and 1 ½” up each side, that’s a total of 10? This means you should roll your crust to about 11″ or 12″ size, which gives you enough extra for crimping the edges. Line the Quiche pan with the rolled disc, remove the excess dough using a rolling pin easily, crimp the edges if you like and refrigerate for 1/2 hr. or till you prepare the stuffing.

Preparing Stuffing:-

1. Heat olive oil in a pan, add garlic, sauté for a few secs. Add green chillies, kohlrabi, carrots and peas, cook till just tender, 5-6 mins. Now, mix in capsicum, tomatoes, basil and black pepper powder, cook on low for 3-4 mins., mix salt and switch off the flame after 1 min.

2. Preheat oven to 200C/375F. Grind cashews in 3 tbsp of water(or whey) till smooth. Add cottage cheese, corn flour, lemon zest, orange zest, salt and grind again adding 4 tbsp of water(or whey) until completely smooth.

3. Next, take out the quiche crust and prick crust using fork to ensure crispiness of the crust. Blind bake the crust(baking crust with no prepared stuffing) at 200C/375F  for 10 mins. or until just firm and set.

4. Gently mix both the cheese and vegetable mixtures and fill the quiche pan 1/2 cm below the quiche rim. Garnish with capsicum and tomato slices and sprinkle some red chilli flakes on top for color.

5. Bake at 200C/375F for 35-45 mins., until the crust edge is brown and the filling is set. Let the quiche cool for 10 mins. before slicing.


1. Cashews are among a small number of foods that contain measurable amounts of oxalate which hinders the absorption of nutrients. Soaking for at least 4 hrs. reduces its oxalate content.

2. You can replace 1/2 cup of the whole wheat flour with oats(roasted and powdered) or barley flour or use combinations of multigrain flours. Temperature and time for bake vary accordingly.

3. *To make fresh cottage cheese (paneer) – Boil 1/2 ltr. milk in a pan, add either curd or vinegar or lime juice to curdle the milk. You may need 2 tsp or more to curdle depending on the quality of the milk.  Once the milk coagulates/curdles completely, turn off the heat, strain the milk using a muslin or a fine strainer and collect the fresh cheese. Don’t discard the left over water, it’s whey and is pure gold, use it in rice, veggies or soup or kneading Chapathi dough. Or like I used in making quiche crust and grinding cheese-cashew mixture.

Linking this to  Pallavi’s Blogoversary Event:
Hearth & Soul Hop 
‘Healthy Food’, ‘Healthy Vegan Fridays’
Breakfast Club

Butter Spinach (Makhani Palak) Stir-fry Spinach

Stir Fry Spinach

Stir-fry is music to ears. Vegetables/greens cooked with flavorful ingredients and sautéed in butter with a zing of lemon adds dimension to the meal. They’re a healthy side dish which goes with almost anything.

Spinach are an absolute powerhouse of nutrients, packed with vitamins, minerals and antioxidants. These nutrients become even more concentrated and better assimilated when spinach is cooked with butter/oil/ghee. It reminds me of the character Popeye, he eats his spinach fresh and raw straight from the bag, but this recipe sure would make him proud. The freshness of lemons add such a bright note and also reduce the spinach’s bitterness big time. A moderate amount of sugar elevates the taste and red chilli flakes adds little heat to the spinach.

The body absorbs more of the iron in the spinach if complimented with foods containing vitamin C such as lemon, fruits or tomatoes. Keeping this in mind, I thought of lemon as nice compliment to the spinach in this recipe. Spinach is high in oxalate so people with kidney or gallbladder problems may be wise to limit or avoid it. The healthiest way of cooking spinach is to boil them in water for 1 min. (blanching) and allow them to leach oxalic acids in the water. Oxalic acids interfere with the absorption of calcium and other nutrients in the body. This also brings out the sweeter taste of spinach.


Spinach, chopped – 1/2 kg
Butter/Ghee – 3 tbsp
Garlic, finely crushed – 6-8 cloves
Dried crushed chillies (chilli flakes) – 1 tsp
Sugar – 1/2 tsp
Lime juice – 1.5 tbsp (or as desired)
Salt – to taste


1. Bring plenty of water to a rapid boil, add spinach and boil for 1 min. Drain and immediately pour cold water over the spinach to stop further cooking.
2. Add butter/ghee, garlic and chilli flakes in a large pan, swirling so that the butter comes about halfway up the sides of the pan. Let them sizzle for sometime. Adding garlic and chillies when the butter is cold helps them to infuse better.
3. Mix in the spinach and sugar, sauté at high flame for a few mins. or until all the water from spinach dries up. Keep stirring the greens to prevent burning. Mine took about 6 mins. to do it.
4. Add salt, continue cooking at medium flame for 2-3 mins. Mix in lemon juice and serve hot.


1. After boiling spinach, discard the drained water or do not use it for soups or gravies.
2. Do not cover the pan while cooking as it helps to release more of the oxalic acids with the rising steam.
3. Using a pinch of baking soda with spinach while cooking retains the bright green color of spinach.
4. Large pan is great for stir-fries, because of the large surface area, they prevent vegetables to pile on top of each other and thus fry them evenly instead of steaming up.

Cherry and White Chocolate Cookies… A Very Cherry Christmas!!!

Cherry White Chocolate Cookies

While cleaning the refrigerator this weekend, a couple of cherries fell down from the box. I took it as a sign that I have to do something out of it. And so I baked cookies. Thinking about their partners – cherries with what? White chocolate. And nuts? Pistachios.

It’s the festive season with new year looming. Though we do not celebrate Christmas but I like the spirit of baking this season.

The cookies turned out great and they fall into the ‘can’t eat just one’ category. Quick and simple yet elegant, they’re nutty and crunchy and sweet. These colorful and gorgeous cookies incorporate the wonderful flavors of dried fruits and nuts.

I love dried fruits and nuts in baking. They are extremely nutritious with flavors concentrated and so versatile in baking, desserts, sweets and what not. Every other cookie or sweets or desserts recipe has them in some form or the other.

Cherry White Chocolate Cookies

With a little bit of decoration, like frosting or icing or simply dipping them in a melted white chocolate and adorned with sprinkles, you can have a nice boost of chocolaty sweetness on top. You can even roll them into sheet and cut them into various shapes and sizes using your favorite cookie cutter before baking.

I like to keep a stash of homemade cookies and biscuits and other baked goodies in home and hardly buy any. And of-course I ‘healthify‘ them by using wholegrain flour, oats, flax seeds, maple syrup in place of sugars and adding nutritious dried fruits and nuts. I like to make a small batch at a time and vary the flavors and combinations every time.

For a Divine Cookie :

1. Use good quality butter and whip it up nicely with sugar. This helps incorporating air for a light cookie and helps dissolve sugar, avoiding dryness and graininess in cookie.

2. Always use salted butter when making cookies. Unsalted butter leaves the cookies tasting bland. The salt improves the flavors of the butter in the cookies.

3. People generally melt the butter in a microwave while baking. This doesn’t give the good results with texture and taste of the butter-sugar mixture. Butter gives cookies the consistency, flavor, texture and body. So use butter only at room temperature.

4. Using rice flour in making cookies gives them a nice crunchy texture. Rice flour is gluten-free, and this results in a crumbly cookie. For more delicate taste, use cornstarch (corn flour) or custard powder.

5. Make sure vanilla extract you have is labeled “pure”.

Ingredients:-  Make 26 cookies

All purpose flour – 1 1/2 cup
Rice flour – 1/3 cup
Custard powder(vanilla or pineapple) – 3 tbsp
Icing sugar – 1/2 cup
Butter – 180 gm
Vanilla extract – 1/2 tsp
Dried cherries, chopped – 1/2 cup, 100 gm
Pistachios(soaked, peeled and chopped) – 1/3 cup, 70 gm
White chocolate chips – 1/2 cup, 120 gm


1. Toast pistachios lightly and set aside.
2. Sift all purpose flour, rice flour and corn flour together.  Sift it 3-4 times. The flours need to be well mixed and the flour aerated.
3. Whip up the butter and sugar with hand mixer at low speed till light and fluffy, for 3 mins. Add vanilla and whip again.
4. Add sifted flour, 1/2 cup at a time. Keep on mixing the flour till the mixture just starts to come together. Don’t over-mix. Its okay if the dough looks crumbly. If the mixture is too dry to hold, add 1 tsp water at a time until it holds together.
5. Add cherries, pistachios and white chocolate and mix. Roll into a log about 1.5 inch. in diameter(wider or thinner as you wish). Wrap with foil or wax paper. Refrigerate for at least 1 hr. This firms up the dough to retain its shape.
6. Put baking rack in the center of the oven and preheat to 180C/350F. Slice the log into 1/4 in. slices. Arrange them on the baking sheet, placing them 1 in. apart.
7. Bake for 13-15 mins. or till the cookies just start turning brown.
8. Remove from the oven, allow cookies to cool on a wire rack.


1. Different ovens work differently and may have different heat settings. So baking time and even temperature may vary. You can always check to see if the cookies are done.
2. Cookie dough is versatile. In place of dried fruits and nuts, you can add chocolate chips to make chocolate chip cookies, or adding some cinnamon and nutmeg will give you a cinnamon flavored cookies. All it takes to have a nice citrous flavored cookies is to add some finely chopped orange or lemon zest.
3. Vary sugar according to your preference. I like it mild sweeter. Also you may change the amount of butter required for the right consistency.
4. Cut the log with sharp knife. If the crumbs fall apart, shape them with hands. I used electric knife to slice them neatly without the crumbs falling apart.

As we all loved these cookies, I am sending some over to dear Kavi as an addition to her Foodomania’s Christmas Cook-Off.

To the Bake Fest.


Creamy Curd Rice (Dahi Chawal)

Curd Rice“I’m preparing lunch for us. I know you like carrots a lot. See how fresh and bright they are? I mash yours up. I’ll do that until you get some teeth to chew them up. When you eat carrots, you smile. That’s how I know you like them.”
“See, I came back, I needed that time to get a few things done, now I can be with you again.”
I love having such running conversations with Vid everyday in my home. This has just become our rhythm of talking. Once a relative of mine observed that I talk to Vid as I would like to a friend, rather than ‘baby-talks’. I talk, Vid babbles and I again respond.

When my baby was born, I instinctively knew that this bond is most sacred with unconditional love. As a parent the most important thing I and my husband K could do was to provide security, health, creating a safer and nurturing world for him to live in. I realize that most of the commitments were inspired by something that I myself had experienced or learned from family, memories, friends and from my own life. I trust this will help us grow and co-evolve together.

Vid has become more interactive, speak few simple words and soaking up the environment around him. I replayed the challenges I had in the first year – the sleepless and exhaustive nights, the struggles to adjust new ways, but yet fulfilling, I knew this was the most precious journey in my lifetime that I loved more than anything else, and I’ll cherish it at every turn.

Here I share a recipe for Curd Rice, popularly known as ‘Mosaranna’ in South and ‘Dahi-chawal’ in North. Made with the subtly spiced curd mixed with rice and well seasoned, it creates a rich and zesty combination. I had the good fortune of eating it as “prasada’ (blessed food) in Shiva Temple in Chennai. When I started giving Vid solids, I often fed him curd rice with simple preparations – adding curd to the boiled rice and seasoned with ghee and cumin seeds. Sometimes I would add mango or banana puree to make it sweet. Now I like to make it with more elaborated method. This is my husband K’s one of the favorite rice dishes that I often make in home.

Any rice can be used in making Curd-rice, I like to use half the quantity of brown rice and half the white rice. Brown rice loads up with the goodness of fibre, antioxidants, vitamins, minerals and what not. Loaded with tangy flavors of curd, pomegranates and spices, the subtle flavor of asafoetida makes the entire dish awesome.


Rice, boiled – 3 cups
Curd – 2 cups (for vegan version, use any non-dairy curd)
Salt – To taste
Sugar – 1/2 tbsp(if desired)
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Asafoetida(Hing) – 1/8 tsp
Split Black Gram Dal (Urad dal) – 2 tsp
Green chillies, chopped – 2 nos.
Ginger, grated – 2 tsp
Curry leaves – 1 sprig
Pomegranate seeds – 1/4 cup or as desired
Coriander leaves – For garnishing


1. Mash the rice and add curd, salt and sugar (if using) and mix well. At this point, if the curd is too sour, add milk to adjust the sourness. Milk helps to reduce the tartness of the curd.
2. Soak split black gram dal in little water for 1 min and then drain.
3. Heat ghee in a pan, splutter mustard seeds, asafoetida and split black gram dal. Sauté till the dal turns light brown.
4. Now add green chilli and ginger, cook on low for a few seconds.
5. Place curry leaves on top of the rice-curd mix and pour the seasoning over it. Cover the bowl for the flavors to infuse.
6. Mix pomegranate seeds and garnish with coriander leaves. Serve at room temperature with simple chutney or pickle or any vegetable side dish as accompaniment.


1. For interesting variations, try different veggies with the rice each time like grated carrots, cucumbers, peas or fruits like grapes, pineapple, mangoes or raisins with cashews roasted in ghee. But just don’t go overboard with them. I like to make this either veggie-combo or fruit-combo.
2. If the curd is not sour as required, keep it out of the fridge for 1 hr.
3. The boiled rice should be cool before adding the curd.

Sending some over to ‘Healthy Vegan Fridays’.

On a cold and frosty morning… Wholesome Minestrone Soup

Minestrone Soup

With all his laughing and giggling, Vid put his hands up while this rhyme is recited. It’s delightful watching him tapping on the rhythm of rhymes.

With the days getting shorter and winter looming here, a warm and nourishing bowl of soup is a great way to drive away the winter chills. Minestrone soup is jam-packed full of veggies goodness and with all those fibers and proteins from the beans it comprises a quite filling and nourishing dish.


Traditionally, Minestrone soup is a thick bean-based soup and is made with varieties of vegetables with the addition of pasta or rice. I decided to use up red double beans for the soup as it was sitting on my shelf for long threatening me to turn rancid. Earthy beans, the generous addition of  fresh herbs imparts a hearty and satisfying depth of flavor to the soup.

Red Beans

It’s a breeze to make as all the stock is added in one go and you don’t need to hovering around the stove. The colors of vegetables made the soup looking attractive and scrumptious. Vid loved the soup but kept the baby corn aside. It felt nice to see him trying to figure out the colors and taste of different vegetables.

You can stock up on produces which are in the season and make most of their nutrition by varying the choices all through the year.


Dried beans -1/3 cup, 80 gm
Thyme – 2 sprigs
Olive oil – 2 tbsp
Garlic – 3-4 cloves
Shallots/pearl onions –  8-10 nos.
Green beans, chopped – 1/3 cup or 50 gm
Carrots, chopped – 1/3 cup or 50 gm
Turnips, chopped – 1/4 cup or 40 gm
Cabbage, shredded – 1/3 cup or 60 gm
Babycorn, chopped – 1/3 cup or 50 gm
Celery, chopped – 1/4 cup or 15 gm
Tomatoes, crushed – 1 med.
Oregano, dried – 1/4 tsp
Basil fresh, chopped – 2 tbsp
Black pepper, freshly ground – To taste
Salt (I used sea salt) – To taste
Pasta – 1/4 cup (if desired)

Method :-

1. Soak dried beans in enough water and little vinegar(see notes 2) for 6-8 hrs. or overnight.
2. Drain and discard water from the beans. Now cook beans with 1 cup water, thyme and little salt in a pressure pan till 3 whistles. Let the pan cool.
3. Heat olive oil in a pan, add garlic and shallots. Cook till golden brown.
4. Add in green beans, babycorn, carrots, turnips, cabbage and celery. Stir for a few mins. and add 3 cups water. Let it come to boil. In the meantime, take out beans, thyme and water from the pressure pan and purée.
5. After the soup comes to boil, add in the beans purée and mix well. At this point, add water according to the consistency you like. Cook for 10-15 mins. on low-medium flame stirring occasionally or till the vegetables are tender.
6. Add tomatoes, basil, oregano, salt and black pepper powder and let the soup simmer further for 5 mins. on low.
7. Mix pasta in the soup and let it simmer till the pasta is cooked.
8. Switch off the flame, garnish with basil and serve with warm toasted wholewheat bread as an accompaniment.

Notes :-

1. Any dried beans like kidney beans, white beans, lima, etc. can be preferred.
2. While soaking beans, I use vinegar with the water as it reduces the phytic acid content of beans thereby making it more digestible, nutrient-dense and easier for assimilation. In place of vinegar, you can also use yoghurt, whey or lime juice.
3. For the added sourness, you can add vinegar. Adjust the seasonings for the balanced sweet, sour and spicy flavor.
4. I don’t reserve veg. stock/broth nor use veg. cube as I prefer them fresh. But if desired and you have it on-hand , you can use them in place of water.
5. For another version, blend the soup swiftly after the step 6, then add pasta and place the pan back on the stove till pasta is cooked.

Sending some over to Vanesther’s Event the round ups can be found here and Healthy Vegan Fridays

Shakarkand Kesar Kheer/Sweet Potato Saffron Pudding and Celebrating Tulsi Vivah

Sweet Potato Pudding Shakarkand Kheer

Winter is the season of sweet potatoes, oranges, guavas, green peas and all. Sweet potato, being a naturally sweet food, is like a comfort food for me. Whether roasted in ghee or made as any side dish, this always tastes delicious and nourishing.

On this auspicious day of Tulasi Vivah, I prepared Sweet Potato Kheer as an offering for the puja alongside pumpkin vegetable and puris. This rich and delectable Kheer is pretty easy to make and is a great way to enjoy healthful treat this time of the year.

Tulsi-vivah, also known as Prabodhini Ekadashi, falls on the eleventh day from the Diwali and is celebrated in our home with great enthusiasm. Sugarcanes are used to make Mandap and Tulsi is dressed with beautiful saree and decorated as a bride. I believe the deep significance of festivals lies in the rejuvenation of mind and spirit in association with the traditions, society and living system. Tulasi-Vivah has its own religious and medicinal significances. Tulasi(basil) is regarded as sacred in our society and is worshiped and very nicely cared in almost all the households and numerous temples.

This kheer brings out the delicious flavors of saffron coupled with the goodness of almonds and sweet potato with its simplicity and perfect richness of ingredients.


Sweet potato, peeled and grated – 1 cup or 160 gm (soaked in water or milk to avoid discoloration)
Milk – 4 cups or 1 ltr.
Almonds – 1/4 cup or 50 gm (soaked overnight)
Sugar – 1/4 cup or 60 gm (I used raw sugar)
Saffron threads – 1/2 tsp

Procedure :-

1. Place soaked almonds in hot water for a few mins. to peel them off easily. Grind almonds with 1/4 cup of milk to a fine consistency.
2. Place 2 tsp of warm milk in a bowl and crush saffron with the back of a spoon. Allow the saffron to infuse for a few mins.
3. Place rest of the milk in a pan on medium flame, add ground almond paste, stir to mix well.
4. Add the grated sweet potatoes along with the soaking milk. The mixture becomes thick after adding almond paste and sweet potatoes.
5. Boil the milk for 3-4 mins. on medium flame. Mix the saffron and then cook again for 5 mins. on low flame. Keep stirring often.
6. Now add the sugar, stir till the sugar is dissolved completely. After 5 mins, switch off the flame.
7. Garnish with almonds and serve either warm or cold.

Tips :-

1. Rinsing the pan with water before putting the milk in will keep the milk from sticking to the bottom of the pan.
2. I personally prefer to soak almonds in water for 6-7 hrs. but to save time almonds can be soaked in hot water for 2 hrs., and then peeled.
3. Vary sugar according to your taste.
4. Add pistachios, cashews or raisins if you want it richer.

Sending some over to Nupur’s event:

Food and its connection with Body, Mind and Spirit.

Here starts the journey! The first post of my new budding blog. When it came to deciding on the topic of my first post, I thought of writing about this divine gift itself..Food. Its an important aspect of life which nourishes the body, mind and spirit. Although this is a vast topic how Food forms the five elements of our body(space, air, fire, water and earth) and the mind, here’s a brief summary:

Food plays a vital role in the development of physical level, mind-emotional level and energetic-spiritual level. The man is indirectly connected to the Sun, which is the supreme energy provider of all life, through Food. Only Food has the ability to trap this light energy to the energy which man further uses for its existence. The mind is connected to the body through the breathe. Food supplies energy to all layers of the body. The innermost sheath of the body is called as ‘Annamaya kosha‘ – the body of food. All these mechanisms are put in place, and they work outside the physical abilities of man. By having healthy choices, we create life energy in the body and by making bad choices, we diminish the life energy within the body.

A few guidelines from Vedas:
1. Choose quality foods that nourishes life energy, purifies mind and give strength, health, happiness and satisfaction.
2. Cook, serve and eat with a good mood and in a pleasant atmosphere. These are as important to proper digestion as the quality of the food.
3. Combine foods wisely. There are some combinations restricted like vegetables and raw fruits; fresh milk with vegetables, etc. many of which would find a mention in the coming posts.
4.Don’t pour water on the fire of digestion. Calorie refers to the heat released when food is burnt. The effect of drinking water while having food is an important consideration while eating.
5. Occasional fasting gives the digestive system a rest and refreshes the mind and senses; and improves the body strength and will power.

अन्नम ना निन्ध्यतः
अन्नम ना परिचक्षीतः
अन्नं  बहु  कुर्वीतः
अन्नं वै प्राणः

This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.

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