Food | Nutrition | Fitness | Travel
I somehow have always loved Curd Rice. There is something about that dish that brings intense satisfaction and a homely feeling. It is a simple dish made with rice, curds, and seasoning. Having said that, it is not something I indulge in regularly and that is one thing that makes it more special. Oats on the …
When it comes to vegetables and fruits, I love buying them fresh from local farmers. Most of them know that apart from buying the usual I also love exploring and trying out new/local vegetables and fruits. So one of the ladies who is also a local farmer got me a strange yellow-looking food- The Palmyra …
I love trying out new recipes (especially recipes wherein there is scope for twists and experiments). So when a Senior Nutritionist Ms. Neha Pandit Tembe who also runs a fabulous venture called Snack Right posted about an interesting Guava pickle recipe I had to give it a shot. I’ve twisted the original recipe as per …
I distinctly remember the first time I saw the Ram kand. It was a cold morning in January and I was visiting the Shani Shingnapur temple, in Nasik. The vendor had neatly placed it on a cycle and was slicing it out for sale.
Kothimbir Wadi is a Maharashtrian delicacy made from fresh coriander and besan (gram flour).It is consumed in steamed, shallow-fried, baked, or deep-fried form with food and even as a snack.
Quinoa ( pronounced as Keen-wah) is a superfood because of its nutritional profile. Commercially, it is mainly classified as black, red, and white/ivory quinoa with each having its distinct color, flavor, and taste.
Quinoa also pronounced as “Keen-wah” is an old plant and hence also commonly known as an “ancient grain”. It is a seed and not a grain/cereal but it can be used as a cereal hence it is known as a pseudocereal or pseudo-grain.