I have no idea why it took me so long to figure this out. I mean, who knew subbing spaghetti squash for vermicelli in Sevya would work. For those of us gluten intolerant peeps, I have to say it’s delicious.
A couple of days back, half way through my lunch of spaghetti squash and meatballs, I was already thinking about dessert. Really, what is a meal without dessert. It doesn’t have to be sugar laden or full of fat. Just a piece of fruit with nut butter would do. But, that was not what I was thinking of then. I wanted a warm bowl of sevya and low and behold the idea came to me. If this delicious vegetable satisfied my craving for spaghetti, why not try making sevya with it. And that’s exactly what I did.
The leaves are changing from emerald green they once were in summer to the most beautiful hues of fall. The golden yellows, chili pepper reds and sunset orange leaves blowing in the cool wind make me yearn for the comforting foods of my childhood. What shall it be – warm chicken soup, or perfectly scrambled eggs smothered in ghee, chicken potpie or just a good old bowl of oats porridge. Porridge has been my pick more often than once, so I thought I’d share it with you. It’s so quick to make and it definitely “hits the spot”. It’s warm, velvety, creamy texture with hints of ghee is just perfect for a day like this. So don’t blame me when you grab a warm cozy blanket, curl up and maybe take a little snooze to the sound of the rustling fall leaves outside your window.
A milky tea concoction is called by several names in India. Chaa is one of them, Chai another and Cha, one more amongst many others. Obviously depending on the part of the country you’re from, there is a name for this sweet milky goodness. Continue reading →
My Mum’s Recipe I was about to publish this recipe and realized that maybe some of you out there may have no idea what halwo is. I would humbly describe it as a cool, creamy, almost jello-like milk dessert. Maybe in the same family as Panna cotta, an italian dessert, but a lot lighter and creamier.