All of us try not to waste food by reusing leftovers, though some of us are really good at it. Show off your talent by sharing your creations in this contest by Skindulgence Body Care.
Food waste is food that is discarded or lost uneaten.
Over 1/3rd of all food produced globally is wasted. As area larger than China is used to grow food that is never eaten. In most developed countries over half of all food waste takes place in the home. (www.olioex.com) However this is a modern phenomena. Our ancestors knew more about the sustainable use of resources than we do.
We can bring about a big change by making small changes in our kitchens. I remember my grandmother would make delicious curries out of vegetable peels. She would teach me how to peel the matar ke chilke to make a dish. We can use vegetable scraps to make vegetable stock. Citrus peels can be dried, powdered and used in cakes. Leftover bread can be made into croutons. Stale bread can be used to thicken soups.
So show us your creativity by using any food waste or leftover to make delicious food.
Recipe sharing is compulsory and must accompany every entry.
Each participant can share more than one entry by hash tagging each entry number. Your first entry’s hashtag will be ‘#Entry1’, the second entry, ‘#Entry2’ and the third, ‘#Entry3’. Each recipe should be posted in a separate post.
A maximum of 3 entries per person is allowed.
Participants must share pictures of the final product and the leftover/waste item it was made of. Please post a maximum of 3 pictures per entry.
All posts must include the hashtags, #calcontest and #skindulgencecontest in addition to the entry number hashtags as mentioned earlier in the case of multiple entries.
Absolutely no plagiarism please. If you’re inspired by someone else giving credit is a must by mentioning the person’s / organisation’s name and if possible a link to the recipe you were inspired by.
All entries must be of a dish prepared by the participant.
Participants not following any of the above rules will be disqualified.
The decision of the judges will be final. The judges are Mukulika Sengupta, Rhea Mitra-Dalal and Dr. Binti Jhuraney.
Winners will be judged based on their innovation, quality of the recipe and looks of the final product. The number of likes has no significance.
Starts 23 October 2018 at 12:00 am and ends 29 October 2018 at 11:59 pm.
The results will be announced on 5th November 2018.
1st Prize: A hamper of 12 premium, handmade soaps (worth ~ INR 2,400)
2nd Prize: A hamper of 10 premium, handmade soaps (worth ~ INR 2,000)
3rd Prize: A hamper of 8 premium, handmade soaps (worth ~ INR 1,600)
Participants can be based anywhere, but have to provide an address for delivery of prizes within India. The prizes can be claimed within 3 months of declaration of results. Please write to email@example.com with your full address and telephone number as soon as you can after declaration of the winner.
Here’s an opportunity for you to show off your skills in the kitchen. Nasima Singh’s Desi Firangi brings to you a contest where you can go wild experimenting with new flavours for your desserts.
Make any dessert that is a fusion of desi and firangi flavours, much like Desi Firangi’s signature Rasmalai Cake. That’s it.
Recipe sharing is compulsory
Recipes must be accompanied by photos
Each participant can share more than one entry by hash tagging entry number. Your first entry’s hashtag will be ‘#Entry1’, the second entry, ‘#Entry2’ and the third, ‘#Entry3’. Each recipe should be posted in a separate post.
A maximum of 3 entries per person is allowed.
Participants must share pictures of the final product only. Please post a maximum of 3 pictures per entry.
All posts must include the hashtags, #calcontest and #desifirangicontest in addition to the entry number hashtags as mentioned earlier in the case of multiple entries.
Absolutely no plagiarism please. If you’re inspired by someone else giving credit is a must by mentioning the person’s / organisation’s name and if possible a link to the recipe you were inspired by.
All entries must be of a dessert prepared by the participant.
Participants not following any of the above rules will be disqualified.
The decision of the judges will be final. The judges are Nasima Singh, Rhea Mitra-Dalal and Dr. Binti Jhuraney.
Winners will be judged based on their innovation, quality of the recipe, looks of the final product and the number of likes, with the number of likes having the smallest weightage.
Starts 22 September 2018 at 12:00 am and ends 28 September 2018 at 11:59 pm.
The results will be announced on 3rd October 2018.
1st Prize: One seat in Desi Firangi’s most sought after One-day, 100% hands-on workshop for Basic Egg-less Whipped Cream Cakes. (worth INR 5500) (pictures below are representative of what you’ll learn how to make)
Participants can be based anywhere, but have to provide an address for delivery of prizes within Mumbai city limits. The 1st Prize can be claimed within 3 months of declaration of results (discussed and scheduled as per mutual convenience of the winner and DesiFirangi). The 2nd and 3rd prizes will be dispatched within 10 days from the date of declaration of results. Please write to firstname.lastname@example.org with your full address and telephone number as soon as you can after declaration of the winner.
Pairing– The concept of bringing together two popular food or beverage items, so that each enhances the flavour of the other, and the end-result is actually not just the sum of the experience of the food and beverage together, but an exponential amplification of both the components. As a concept, this sounds rather like a mathematical definition, and in actuality, it actually involves a lot of chemistry, common-sense, an inherent understanding of the ingredients involved and most importantly, experience. Food pairing can be something as simple as french fries and mayonnaise, to something exotic like Chilled Vodka & Caviar, and my personal favorite, Wine and Indian food.
I met up with Mr. Abhay Kewadkar, Winemaker at Four Seasons Wine, and a veteran of the Indian Wine Industry, at the iconic restaurant of the Gateway Hotel, ‘The Karavalli‘ which serves coastal cuisine from Mangalore, Goa and Kerala too. Our aim was to pair some of the best of Four Seasons Wines, with Coastal Indian Food, to see if we could get a whole new high. Also, present on the occasion was Executive Chef Naren Thimmaiah, who has been a chef here for more than 25 years, and his experience in working with local produce would come in handy too, to decide on the pairing.
We had the following 3 Wines at hand, a popular white, and 2 barrel-aged reds:
Four Seasons Chenin Blanc
Four Seasons Barrique Reserve Shiraz
Four Seasons Vintner’s Reserve
Here is a short video, where the Chef and the Winemaker are in an intense discussion to decide on the food-wine pairing:
Chenin Blanc v/s Chicken Satay
Chenin Blanc: This is a white grape variety, which can either result in either a dry wine or a sweet wine, depending on how the wine is made.However, one factor which makes Chenin Blanc easy to pair, is the fact that it had got a beautiful acidity, which can cut across several types of dishes, including Mediterranean as well as lightly spiced Asian Dishes.
The Wine: Coming to the Four Seasons Chenin Blanc, this wine is made in an off-dry style(which means that it still has a bit of the residual sugar left in it, so the sweetness of the sugars balances the dryness of the grapes, bringing it’s palate down from a dry varietal to an off-dry varietal). This wine has a pleasantly fruity smell, and has its acidity on the crisp side, so pairing this wine was relatively easy.
The Food:We decided to have a the Chicken Singapore Satay to go with our chilled glass of the Four Seasons Chenin Blanc.
The Pairing: The Chicken Satay was not the classic thai version which is served with peanut sauce. Rather,these were roasted chicken pieces on skewers, pan-fried a little to give them a little dimension and served with a tangy sweet-spicy red sauce. This went really well with the Chenin Blanc, and a pairing that I instantly liked. The freshness of the wine enhancing the flavours of the skewered chickens, this is a highly recommended pairing, though it isn’t exactly Indian Food.
2. Barrique Reserve Shiraz v/s Pork Sorpotel
The Wine: The word ‘Barrique’ actually refers to a particular type of french wooden barrel, in which wines are aged. The Four Seasons Barrique Reserve Shiraz is a wine-blend consisting of 87% Shiraz, 10% Cabernet Sauvignon and 3% Viognier, which is aged in barriques for about 12 Months, and another couple of years in the bottle. This wine was of a inky-red colour, with a nose of dry spices and dark fruit. The flavour profile was a bit on the smoky side, with a intense charcoal flavour coming through. I think this wine would go perfect with barbecued items.
The Food: This was a tricky one, especially considering, that we were dealing with Coastal Cuisine, where the flavours are much fresher. We decided to go with the Pork Sorpotel, a goan-interpretation of pork in a red gravy, high on spices and flavour. This was served with fluffy sannas on the side, to help mop up the slight gravy that remained.
The Pairing: The pork item that arrived is probably one of the best dishes of Pork I have had over the years, with beautifully roasted pork pieces in authentic goan spices, with the slightly sweetness of cashew balancing the spices. But having this with the Barrique Reserve was not a very happy conclusion. The spices of the curry drowned out the smokiness of the wine, and vice-versa. For this wine, I think if the pork was smoked, it might have gone down better. Nonetheless, a lesson learnt, Very Smoky Wines do not pair well with spicy goan red curry.
The Wine: The term ‘Vintner’ actually means a wine-maker, so Vintner’s Reserve symbolizes a Reserve Wine that is recommended by the Wine Maker. The Four Seasons Vintner’s Reserve is a combination of the Cabernet Sauvignon and Shiraz grape varieties, aged for 2 years in oak barrels, and another 2 years in the bottle. This wine is a delight to have, with a deep plum color, and smoky notes, balanced with mellow spice notes. This wine almost seemed like the older brother of the Four Seasons Barrique Reserve Shiraz, with similar base characteristics, but more well-rounded and mellowed out.
The Food: This complex wine called for food that has a richer texture and more complexity to it. We decided to go with the ‘Atturachy Ularthu‘, as recommended by Chef Naren. Ularthu in malayalam means dry, and this preparation of lamb is a dish from Travancore. Lovely cubes of lamb, cooked to perfection in typical kerala spices, such as black pepper,nutmeg and fennel powder. This was another dish that was superbly done by the chef, and it would be interesting to see how this paired with the wine.
The Pairing: This turned out to be an interesting exercise in wine-food pairing. The beautifully rounded wine cut through the fine spices in the lamb, and the pairing turned out to be the highlight of the day. Since the Wine itself had slight spice notes, and the slight smokiness of the wine elevated the ‘Atturachy Ularthu’ to a different dimension altogether. A Worthy Pairing!
All in All, after pairing several coastal Indian dishes from Goa and Kerala with Wines, it has become clear to me that Indian Cuisine can indeed become a good companion to good wines from around the world, and Wines can complement Indian Food as well, if you are willing to give it a shot. The only way to know for sure is to keep experimenting with different wine varietals and food combinations, until you find something that hits your ‘sweet spot’. Well, What are you waiting for, try pairing your favourite wines with your favorite food, and tell us the results!
Are you a wine virgin? Would you like to savour your first glass of wine? This is a quick primer for beginners, who would like to know how to drink wine, with expert tips from Ms. Karishma Grover, Winemaker and Co-Owner at Grover Vineyards.
Have you always had these questions about wine that you were too embarrassed to ask? Would you like to understand a bit more about wine, what are the types of wine, how they go with some types of food and so on?We had an in-depth discussion about the various aspects of wine and food, with Miss Karishma Grover, Co-Owner and Wine-Maker at Grover Wines.
Here are the questions we asked her:
A Lot of people think of wine as a pretentious drink. Your take?
How would you prefer to classify wines? (Red/White? Table/Dessert/Sparkling?) Could you tell our viewers more about these particular type of wines?
Does wine have any health benefits?
Since a majority of our group members are foodies, I am sure they would like to know which type of wines pair well with food?
Rich Gravy Dishes (Paneer/Chicken)?
Curries with a light gravy? Soups/Broths?
Classic Indian Desserts like Gulab Jamun, Gajar Halwa, Rabri?
What advice would you give budding chefs on serving Wine?
If left alone on an Island, which wine would you prefer to take with you and why?
Here is part 1 of this session. Stay tuned for Part 2, where we get Wine Tasting Tips, and also taste some of Grover Vineyard’s finest wines.
When one hears the word “Royal”, every word that follows it automatically somehow turns brighter, grander and more opulent. For a food-lover, it might be flashing images of royal meals be it grand platters or thaalis of rich and masterfully created delicacies or liveried staff bringing out courses after courses of the finest gourmet meals in silver platters. Cooking is and was a fine art to even the royal families of those times and they were true patrons and sophisticated gourmands who took their meals pretty seriously, be it their daily meal or lavish banquets designed to impress and awe. Royal cooks of those days were nothing short of artists who created rich, elaborate dishes that had to please and appease the jaded palates of their employers and guests who were exposed to grand meals on a daily basis. This competitive work space had to be kept active with creativity and expertise, and the recipes that made an impression were closely guarded and in many cases, passed down father to son, as an exclusive legacy.
But time claims all and many exclusive techniques and recipes disappeared with the fall of kingdoms, modernisation, and newer generations of these cooks seeking out other lucrative fields to work in. In this context, to the relief of the many gourmands and food aficionados everywhere, one Maharaja who was also an excellent chef and lover of food, decided to do something to preserve the rich heritage of the delicacies he grew up enjoying. Cooking delights of the Maharajas, written by Digvijaya Singh, former ruler of Sailana, a princely state in Madhya Pradesh. He painstakingly collected and compiled exotic recipes of bygone eras from authentic royal households like the Nizams of Hyderabad and Kashmir and the Begum of Bhopal.
In times like these where one cannot find truly authentic royal fare, this book is truly a priceless treasure. Every recipe is a true voyage back in time, with beautiful glimpses into the painstaking and elaborate processes and sophisticated methods that would go into any given royal meal. The richness, the unique diversity in ingredients and the exquisite order of addition of these ingredients is what kicks these dishes up an imperial notch.
The contents are divided into Meat, Chicken, Fish, Game, Rice and Allied, Vegetable and Sweet dishes. There are glossy, coloured images provided for most of the recipes. Variety, creativity and complexity of techniques can be seen in every recipe. Rich starts sounding like an understatement when you come across the recipes like Musallam Badam Piste or Sewain Pulao. These recipes are long and detailed, but result in a truly rewarding final product that is delicate, yet multi dimensional when it comes to textures and flavours. Shikaar or hunting was one of the greatest pastimes of the kings. And that love you will see in the red-meat preparations that is spread over more than half the pages of this book. For the true game-meat lovers there are detailed recipes for the preparation of rabbit and wild boar (pork) and a 5 ingredient recipe for Jungli Maans, in addition to a comprehensive subsection on game meat preparations.
For the less adventurous, there is an exquisite collection of unique recipes that suits every palate like the easily digested Be masale ka korma (korma sans spices) or the wildly elaborate and rich Do Peeaza Borani ( delicately seasoned keema stuffed carrots, which are then deep fried.)
It was very interesting to note the usage of oven and refined flour (unmistakeable western influences) in the recipes of Sasranga and Malgoba respectively. Malai ki biryani, Lehasun pulao and Aam ka Pulao are worth mentioning while Mutanjan pulao, claimed to be the oldest and grandest of pulaos takes the crown. Unique ingredients that are quite uncommon in supermarkets these days like, Kantola (spiny gourd), Goolar (wild figs), Palash/ Tesun flowers or even the commonly discarded mango seed become deliciously exotic in the hands of the royal cooks. Their creativity and out-of-the-box thinking can be seen in Ghosht ka Halwa, Ande ka Halwa and Gulab ki kheer. Yogurt and its versatility is appreciated as kababs, halwa, bhajiyas and even in a pickled (achaari) makeover. In molecular gastronomy, foam is used extensively but it blows the mind to know that the same technique was used back then in recipes like Nimish.
From a home-cook point of view, every one of the unique and complex recipes are worth a try, even though the cooking times and detailed steps might look daunting at first. Most recipes average between 2-3 hours in the making and with highly perishable items like nut-pastes, meats and cream, might not exactly last more than a day. It is definitely not a beginners cookbook, but more in the lines of a brilliantly compiled history textbook purposed to educate, and refer back. Every recipe nailed will give one a tasty bite of history and glimpses of rich, diverse heritage in its essence.
Cooking delights of the Maharajas is not your average cookbook. It exudes a higher class, a wisdom, an appreciation for the finer things in life, a very sophisticated taste and pedigree from the moment you turn the first page and that feeling lasts even after you have put it down. Strongly recommended for every lover of Indian Cuisine and history buff.
Gulab ki kheer:
50 grams fresh rose petals
2 liters milk
250 grams sugar
Select Edward, Bussarah, or any scented variety of roses. Pluck the petals discarding the stigma, the central portion.
Boil milk along with rose petals (whole), till it reduces to half. Add sugar and boil further till it is of thick consistency. Serve cold.
This is our concluding part to the wine-tours article. This is where things get more interesting. These tours are more for the Wine-Enthusiasts, who are looking to experience some top-notch Indian Wines, in the company of knowledgeable winemakers. As we continue our quest to scour Bengaluru for Vineyards, both the Wine and the scenery get better. In case you missed reading the first part of this article, here is the link to it:
The Grover Vineyards are located at Doddaballapura, Bangalore and the Vineyard Entrance is right on the Devanahalli Road, which makes it easy to find. It is nearly 50 km from M.G road, and I would suggest taking the Telecom Layout road route, for the last 20 km, to experience a peaceful and scenic drive.
While Grover Wines are highly acclaimed Indian Wines, their Wine Tour is less than spectacular. It begins on the lawns with a brief history session about Grover, proceeds through the winery, and culminates in their barrel room which really has a charm of its own, and the best tasting room in Bangalore in my opinion. You get to taste 5 of their wines, 4 of which are from their Art Collection, 1 Red, 2 Whites and a Rose. The last Wine you get to taste is their critically acclaimed La Reserve, which is a delightful Indian Red Wine, destined for greatness.
Their Vineyards are around 3 km away from the Tasting Room, and you can also take a tour of the Vineyards, if you have the time. The food they serve is decent, and pairs appropriately with their Wine. You can also have Wine by the Glass, if you wish to sample more of their wines.
They also provide Wine-Stomping facilities in special vats, for large groups only.
Wine(s) I would buy: Grover Zampa Chêne: This is one of my favourite Indian Wines. A blend of the Spanish Tempranillo and Syrah grapes, this beautiful fruity wine is superbly balanced and has an elegant finish. Zampa Soire Brut Rose: Sparkling Rose Wines are rare, and this Brut Rose made with Syrah grapes is certainly a must-have in your special-occasions wine-collection. Light, creamy with a hint of strawberry, this is the perfect wine to savour on a dinner date with someone special. Serve Chilled! Cost
Wine Tour and Lunch Weekdays : INR 850 per person
Wine Tour with Lunch Weekends : INR 1000 per person
Bangalore Soma Vineyards
The Bangalore Soma Vineyard is located at Sonnenahalli, close to the Makalidurga fort. It is nearly 70 km from MG Road and about 20 km from the Grover Vineyards in Doddaballapura. The last kilometer from the main road to the Vineyard is a bit confusing if you are using Google Maps to navigate. My Advice: Follow the arrows on the road, to reach the Vineyard.
This Vineyard is by far, the most scenic Vineyard on the list, flanked by the Makali Hills on one side, and the Gundamagere Lake on the other. It boasts of 3 artificial ponds, and should you wish to swim in them, you would need to inform the management in advance. They currently grow 3 grape varieties in their Vineyard, which are also exported to other wineries. The tour starts off with a Vineyard walk, where the 3 grape varieties are shown and their farming/texture/properties explained in lucid detail, if you would like to know more. Then comes the tasting of 3 of their wines, and each wine is paired with a specially designated area, to ensure that you can enjoy the wine more. This is a beautiful concept and equally well-executed. For example, they serve their Rose Wines, as you watch the sun setting over the Makali Hills, and needless to say, this is one sunset you are unlikely to forget.
The pairing of snacks with the wine is appropriate, and their-quality is top-notch. If you are visiting in a small group, catering is done in-house, and the food is thoroughly enjoyable.
If you would like to stay over, you need to request for it well in advance, and it is at the discretion of the owners.
Peaceful, picturesque, breath-taking, this is one Vineyard I could keep visiting every weekend and still not get enough off. Their wines are decent, and unfortunately, the Reserve wine was unavailable when I visited. The passion of the owners, the attention to detail in the Vineyards and the enchanting views, make this one Vineyard whose progress I would follow closely.
Tip: In case you are travelling here early morning, a trek to the nearby Makalidurga fort and temple can also be planned.
Wine(s) I would buy: Bangalore Soma Sauvignon Blanc: This is a crisp White Wine, with its acidity being on the higher side but with a smart finish. It pairs beautifully with Indian Food.
Wine Tour/Tasting with Snacks : INR 1500 per person
Wine Tour with Lunch/Dinner : INR 2500 per person
Overnight Stay and breakfast (On Request): INR 2000 per person
Bangalore also has another Vineyard called the ‘BlackBuck Vineyard’, which is not owned by Salman Khan! On a serious note, it is located nearly 120 km from Bangalore in Maidanahalli. Unfortunately, I was unable to contact the owners through email and phones in-spite of repeated attempts. Though I understand, they have a full day package with stay included at INR 4000 per person.
This concludes the two-part Wine tour series in Bangalore. Stay tuned to this section as we take on the Wine-Makers on their own turf and ask them some hard questions about Wine-Making, Grapes and the best wines on their list.
Tired of visiting the same old café’s with their generic lattes and cookies? Hopped across most of the pubs in Bangalore and in search of your next surprise drink? Or are you simply trying to get away from the city, choc-a-bloc with people and vehicles?
Look no further, these wine tours promise to satiate your senses, be it with a romantic date or a group of friends wanting to have fun. The best part is, they cater to all budgets, and they are all located in Bengaluru! The following are the Vineyards in Bangalore, offering everything from a guided Wine-Tour and Wine-Tasting to a tour of the Vineyards, Grape-Stomping, food and even overnight stays. They are listed in increasing order of budget, starting with the least expensive tour. In the first part of this article, we will cover the Heritage and Kinvah Vineyards in Bangalore.
Heritage Wine Tour
This Vineyard is near Channapatna, the Land of Wooden Toys. It is nearly 70 km from M.G Road and is around 3 km off the Bangalore-Mysore highway.
This is the least expensive Vineyard Tour available in Bangalore, and is the perfect start for someone willing to experience their first wine, and understand how wines are made. The tour is basic, but it covers all aspects of wine-making. For the Wine-Tasting, you will be provided with 5 Wine varieties in their ‘Tasting Room’.The tasting notes and basics would be covered by the Wine-Expert there. The Wine-Maker is knowledgeable-enough and makes the Wine-Tasting Experience worth it.
While the Wines at Heritage are certainly not the best out there, they are super-affordable and ideal for students and beginners alike. They also have an in-house restaurant (Epulo), where you can have food à la carte, or have a 3-course meal as part of the package. Honestly, the food here is just about average, and if you are not very hungry, it can be given a miss. They also have vats for Grape stomping, if you are so inclined, and that costs extra (INR 500).
Wine(s) I would buy: The Heritage Twist: Carbonated and fortified, this is like a fizzy-grape version of colas. Cost
Wine Tour/Tasting : INR 250 per person
Wine Tour with Lunch : INR 800 per person
Kinvah Vineyard and Tavern (Or Nandi Valley Winery)
This vineyard is notoriously hard to find. Search for it on Google maps and you will be re-directed to it’s Nandi-Durga Road office. It is actually located in the Yelahanka Hobli area, around 3 km from MVIT College, the nearest landmark. The distance from M.G Road to the Vineyard is approximately 30 km.
This is the most tourist-friendly Vineyard to be in. They have an elaborate setup for grape-stomping with a nice lawn and several large vats, where groups of people can do the grape-stomping. They even have a DJ, dance-floor and synchronized lights to make it a very happening spot on the weekends. Also, they have planted grape-vines of the local variety that wine-tourists can pick directly from the wines, so that it can be used for the grape-stomping sessions
The winery tour is decent and the wine-maker is ready to answer all your questions. The best part of this wine-tour is that you get to choose the wines that you want to taste, and the quantity that they serve is more than adequate for the average wine-consumer. Overall, this wine-tour scores high on hospitality.
Again, their wines are not top-notch, but they have a large variety of wines in their portfolio, and some of them can be pitted against the better mid-range Indian wines. They also have food arrangements, and the food is just average. But there are no restaurants close-by, so you can have a go at their food packages as well. A major plus of this wine-tour, their grape-stomping is fun and well-priced. Here is a short video we shot of our grape-stomping session at Kinvah:
Wine(s) I would buy: Kinvah Brut: A lovely dry sparkling white wine with Chenin Blanc and Sauvignon Blanc, this is a light, crisp and fruity wine with a lower level of carbonation, when compared to other sparkling wines. This is the perfect drink for celebrating occasions on a budget! Kinvah Manthan: An interesting blend of four grape varieties (Merlot, Zinfandel, Shiraz, Cabernet Sauvignon), this wine will surely flummox your guests with it’s intense ruby color and burst of fruity flavors. Cost (They also have discounts, ask while booking)
Wine Tour/Grape Stomping : INR 495 per person
Wine Tour/Grape Stomping/Lunch: INR 995 per person
While these vine tours are more for beginners, they are easy on the pocket, and do not require any background on Wines. Stay tuned, as we cover the Grover and Bangalore Soma Vineyards in the concluding part of this series.
We live in such fast paced times that we strive to get a few extra moments from life and try our best to squeeze it out from our daily routine. We love to try anything that might save us some time especially during weekdays when time becomes more crucial. But that’s the beauty of life: it expects you to be resourceful and creative at the same time to get the best out of it. Here are a few yummy food hacks to try when you are running late.
Try yummy pre made fruit smoothies: Smoothies are the one of the healthiest treats that you can enjoy every morning. Smoothies are easy to make and quite filling and the best part is that you can carry it around in a tumbler. So if in case you are running late for work then you can just pull out a blended smoothie from your fridge and have it while you are travelling. To make a smoothie all you need is some fresh fruits, vanilla Greek yoghurt and protein powder and some water. You can add all the ingredients in a blender and mix it till it forms a thick drink. So go ahead and indulge in a nutritious beverage every morning.
Cheese Omelette Toast: If you in the mood to eat something yummy, filling and energizing then nothing beats egg. Making a cheese omelette isn’t that difficult if you make it smartly. Butter your bread first and put some slices of cheese in between before toasting it until it is golden brown. You can then pour in your egg batter on the toast to make it more delicious and nutritious. So next time you want to pamper yourself in the morning without sacrificing time then cheese toast is your ultimate resort.
Vegetable oats: Planning for a fibre rich breakfast then you must relish vegetable oats as it is rich in fibres, iron and vitamins. Oats are very easy to make and can be made even quicker than Maggi. Nowadays, oats come in a variety of flavours and variants that you can pick from. You can also have it in milk or prepare it as a savoury. Oats will be a flavourful and nutritious addition to your daily breakfast so you can definitely have it in your breakfast menu as an alternative.
Fast and filling sandwich: We love sandwiches and prefer it as the staple food when it comes to satisfying hunger. And the reason is fairly simple: they are yummy and easy to make. All you need is bread, a few slices of cheese, your favourite veggies and a rich dose of butter if you want it to be yummier. You can experiment with a sandwich and use stuffing that appeals to your taste buds. So when in doubt, go for a sandwich.
Pre made fruit and veggie salads: Salads are one of the easiest things to make as all you have to do is cut your veggies and season them with the dressing of your choice. You can have a vegetable slicer that will make your job of slicing vegetables a cinch. Get ready made salad dressing, olive oil and black pepper handy and your awesome salad would be ready in less than five minutes. This nutritious snack would be very filling and it would prep you up for a challenging day at work by enriching your body with a lot of vitamins and minerals.
If you have any quick delicious recipe that makes people lick their fingers, don’t forget to share with others. A good snack is always welcome!