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Cooking Healthy in Style! | Cookfresh and Canola Oil

By August 27, 2015 Food
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I am not what you’d call a whiz in the kitchen. Sure, I bake often, but I put random ingredients in my soup and almost always make undercooked pasta.

Part of my apprehension with cooking full, fancy meals is the list of varied ingredients. After I cook the latest dish that’s making the rounds on Pinterest, what am I supposed to do with the rest of the fish oil or this mountain of cilantro?

Meanwhile, I will admit to not knowing what some of the ingredients listed in popular recipes actually are, or where I might find them in the local supermarket. If a recipe has more than a handful of ingredients, it’s usually not for me.

So Sunday afternoon, my dad and I decided to give our cooking brains a rest and try out Cookfresh, a food delivery service that provides you with the exact amount of ingredients you will need to make a given meal for two. I got the Citrus Chicken Quinoa Salad and a Moist Chocolate Mug Cake. My meals came neatly packaged in a cardboard box with all the ingredients measured out, divided and fresh!

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We also got packs of Canola Oil with the meal, one of the healthier cooking oils in the market. My recipe called for cooking the chicken in a wok with the oil and some spices and I could actually taste the difference. The chicken cooked really well and did not feel oily at all. Some of the oil was also added to the dressing and I honestly could not have made a better dressing.

Incidentally, the oil is free of trans fat and contains zero cholesterol. It is also a good source of vitamins E and K.

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As far as the food goes, my Citrus Chicken Quinoa Salad was tasty and simple-two things that I love! I have never cooked or tried quinoa before so this was a great experience! The Mug Cake was decadent to say the least and took us barely any time to devour it. Basically if you can follow a recipe card, you can make a pretty fancy meal with no real hiccups in 40 minutes or less.  This meal was a serving size for two, but it was so hearty we ended up having leftovers.  No complaints over here.

If you enjoy cooking and trying new foods but often don’t have the time to plan and prep all your dinners, this meal subscription service might be for you.

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**This post is in alliance with Canola Oil, but all opinions are my own.

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In The Kitchen | Caramel Popcorn

By August 20, 2015 Food
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I consider popcorn to be my ultimate guilty pleasure. The extra salted goodness accompanied by chilled cola in a movie theatre or a huge batch of warm, home popped corn—I can scarf down popcorn in any shape or form. So imagine my delight when I came upon a few recipes that attempted to make caramel popcorn at home!

I can now. very easily, say that homemade caramel popcorn beats the hell out of any other popcorn. I have almost (almost!) come close to finishing a whole bowl myself.

And when a party rolls around, I shall be the perfect hostess welcoming you with your own bag full.

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You need:

  • 1 Tbs Vegetable Oil
  • Popcorn Kernels
  • 125 gms Butter
  • 170 gms Sugar

Mixing things up

Make the popcorn. Warm 3 corn kernels and the oil in a large lidded saucepan over medium heat. When the kernels pop, add the rest of the corn kernels to the pan, shake to coat with oil, and put the lid on the pan. Pop the corn, shaking the pan occasionally, until the popping slows. Empty the popped corn immediately into a large heat-proof bowl.

Make the caramel sauce. Melt the butter in a 2-quart saucepan over medium heat. Mix in the sugar until the sugar is completely moistened. Increase the heat to medium high and bring the mixture to a boil. Once boiling, boil for 3-4 minutes while stirring and scraping the bottom of the pan continuously.

Combine the caramel sauce and popcorn. Slowly pour the caramel sauce over the popcorn while stirring the popcorn (it helps if you have a partner for this step — one person pouring while the other stirs the popcorn). Continue stirring the sauce into the popcorn until all of the kernels are coated.

Let cool completely. Let the popcorn cool completely on the baking sheets. Serve immediately or store in an airtight container for up to a week.

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IN THE KITCHEN | THE RED COOLER

By August 5, 2015 Food

Yikes! Is the weather really as melting as I think it is. Raise your hands if you’re currently seeking shade in the corners of your home, with the AC on full blast and a couple of ice cubes to keep you company.

I know I am.

When the weather turns sunny, I crave for cool drinks like nobody’s business. Roohafsa has always been a part of my childhood. It’s a flavour I grew up with–in milk, in water and sometimes in sweets. Till date, there is always a bottle tucked away in the corner-most cupboard of my kitchen.

So this post is less of a recipe and more of a refresher. Go grab that bottle and cool away. For those of you that haven’t sipped on a Roohafsa yet, well…drop by!

I love how the lemon adds just a little extra oomph to the fruity flavor! And since I’m such a lemon fiend in the summertime, this cooler is right up my alley.

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The Most Amazing Cupcakes in Town – Sucre

By February 24, 2015 Food

Making our way through the ‘I Haat Delhi’ festival, tired and hungry, we managed to sample some seriously amazing dessert. Never mind the grub, we devoured these sweet treats like no body’s business. Amongst mighty contenders, one tiny-esque patisserie stole my taste buds for keeps.

Sucre, with gorgeous looking cupcakes, brownies and tiramisu, managed to give competition to all that I loved about Mumbai’s baking culture. Seriously! What’s happening.

Always playing safe with chocolate, I actually fell in love with the Lemon Cupcake this time around. The cream cheese frosting on top was super light and moist. The Chocolate Cupcake with chocolate ganache was equally good.

Never satisfied, we took a second trip to the stall to pick up a Raspberry Brownie. A photograph of us eating the brownie would have been more apt at this point. But alas, I have none. For the moment the chewy goodness was taken out of its packet, it disappeared. A fudge, sticky and super chocolatey brownie. What more can i say!

You can find Sucre online here:
http://sucre.co.in

Or stop by at their outlet:
Sucre @ Flip Bistro
Ground Floor, DLF Galleria, DLF Phase 4, Gurgaon

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In the Kitchen | Peanut Butter Oatmeal Cookies (no flour!)

By November 21, 2014 Food, Popular

Given that baking for me equals decadent chocolate or lemon cakes topped with sinful glaze, I thought I should even it out a little and dip my feet into a slightly unknown territory–peanut butter and oats!

With a soft, gooey centre and a crisp, nutty shell, these cookies sure do know how to dial up the ‘treat factor’. I was quite skeptical about working with oats and peanut butter, but oh-my-god am I a convert or what! Never again shall I look at a jar of flour when I’ve got these oats by my side.

I used sundrop honey flavoured chunky peanut butter, but you can use any you fancy. Additionally, you can coarsely blend the entire quantity of oats for a smoother mixture, or leave half unblended for a rustic and unique texture.

You need

  • 3/4 cup peanut butter (about 200gms)
  • 1 egg
  • 1 egg white
  • 1 cup oats (half blended, half whole)
  • 1/3 cup sugar
  • A pinch of salt
  • 1 tsp baking powder
  • Chocolate chunks (optional)

Method

  • Warm the peanut butter in the microwave for a few seconds to make it easier to work with. Add the eggs and blend well.
  • Add the sugar, oats, salt and baking powder. Mix well.
  • Line a baking tray with parchment.
  • Using a standard measurement (like a tea spoon) form even-sized balls out of the mixture and place them on the tray. Use a fork to flatten them gently.
  • Pop the tray in the oven for about 6-10 mins. (6 mins will give you an extra gooey cookie. If you like a crisper shell, leave them in for 10 mins).
  • The cookies should still be moist and soft to the touch. Leave them out for 10 mins and they will firm right up!

Happy baking!

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