Skip to main content

Bombay Foodie is changing...


I have always been a proponent of healthy eating. But somewhere along the line, with my new found love of baking, I've veered towards the devilish treats a bit too much. It's been fun baking those buttery cookies and chocolate-y cakes, but now I'm taking a pause and setting my diet straight.

No, this does not mean you will only see salads over here from now on. And I am surely gonna bake whatever sinful decadence daring bakers come up with. But do expect more whole wheat treats rather than white bread; and some olive oil instead of butter.

I make a start with this month's taste and create.

Laura is my partner the second time round. Even the first time, I was impressed by the range of her cooking; from lovely breads to tons of chocolate cookies to vegetarian dishes from around the world. This time, I picked her chickpea salad.

First, you boil the chickpeas. Then, you mix roughly a cup of boiled chickpeas with a tbsp of chopped cilantro and a small sliced onion. Then you mix a tbsp each of lemon juice and olive oil and whisk it with ground cumin, salt and black pepper. All of this goes into the chickpeas that you arrange on a bed of seasonal greens.

In a separate bowl, you whisk together 3 tbsp yogurt, a tbsp of orange juice, a tsp of honey, a tbsp of chopped mint and just a pinch of salt. Pour this on top of the chickpeas. Individually, the chickpeas and the yogurt sauce would have been delicious. Together, they just explode with taste.

Comments

Laura said…
I love what you did with the pictures! Glad you liked the salad--we are having your paneer curry tonight, it should be up on my blog soon....
Faiza Ali said…
The salad looks healthy and inviting.I have an award for you on my blog. Kindly accept it.
Srivalli said…
wow what a lovely salad that is...sad to know you won't be baking as much as did earlier..I really used to enjoy virtually...:(...but then these are pretty too...but promise you bake and give us a feast frequently?
Simran said…
Srivalli - I'd bake of course, just a little sensibly :)

And I sure have daring bakers every month!
Anonymous said…
Looks terrific with the salad..
Priya said…
Fabulous salad Simran!
Pari said…
Very tempting clicks.
Lebouffe said…
Wow.. Wish I too had the patience to take such lovely pics -Naina
The salad looks amazing! I wish I had a taste :P

Good to see you're moving towards healthier stuff, waiting to see what you come up with :)
Sunshinemom said…
:). Sometimes we just have to set priorities right! This is a great start:)
Mriganayani said…
Hi Simran,

You have a nice blog here.

Wanted to pass you on an award - Please collect it here - http://www.mriganayani.com/2009/08/award.html


Thanks!
Anu
Curry Leaf said…
It looks great Simran,but with this on the menu,I will be continually hoarding it and increasing weight.I love chickpea salads,Love the dressing as well,never tried yogurt and orange juice together.Too great the clicks are.
Divya Kudua said…
What a pretty looking salad..:)
Raaga said…
lovely salad... but even lovelier presentation!
Siri said…
that is one very well taken pic Simran. Look so yummy!

Siri

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…