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?
Bombay Foodie 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 Suresh said…
Fabulous salad Simran!
Pari Vasisht said…
Very tempting clicks.
Lebouffe said…
Wow.. Wish I too had the patience to take such lovely pics -Naina
Unknown said…
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:)
Anu Nandu 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
CurryLeaf 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

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but