Thursday, 28 November 2013

I Emptied My Fridge.

So, yesterday was one of those days when I cleaned the house like a mad woman all day and when it was time for dinner, I was exhausted as hell and the last thing I wanted to do was cook a meal. 
Another reason why I couldn't/did not want to make a meal was because all that was left in the fridge was a carrot, a couple of onions, a can of kidney beans, some finely chopped cabbage, a pomegranate and some pickled olives and me being me, I was too lazy to step down to the nearest store to get some veggies.

However, since I am also sweet and all that, I did not let the husband starve. So, what did I make? I whipped up an absolutely delicious I-Emptied-My-Fridge salad with whatever I had. Cool or what?! Ok, don't answer that. 

Anyhooo, here is the recipe for you to be as cool as me. 

You will need:

10 minutes of your time
Broken wheat/Dalia - 1 cup 
Carrot - 1 (cut into thin strips)
Onion - 1 (cut into thin strips)
Cabbage - 1/2 cup (finely chopped)
Kidney beans - a handful
Pomegranate seeds - a handful
Pickled olives - 6 (chopped)
Olive oil - 1 tsp
Juice of half a lemon
Salt, pepper - to taste

How to:

1. Pressure cook the broken wheat/dalia with 1-1 1/2 cups of water. Three whistles should do the trick. Keep aside.
2. In a small pan, heat a teaspoon of olive oil, add the onions and sau till it's soft and pink. Add the carrots and saute for a couple of minutes and then add the cabbage and kidney beans and sauté till everything is soft and the raw smell goes. You can skip sauing the veggies if you do not want to. I did it since I do not like my onions raw.
3. In a large bowl, take the broken wheat, add the saued veggies, olives, pomegranate seeds, salt and pepper and the lemon juice. 
4. Mix gently using a spatula till everything is combined well. Your wholesome, healthy, delicious salad is ready! 

This is best served at room temperature or cold.

The pomegranate gives the salad a nice crunch while the lemon juice adds a zing to the salad. 

It is absolutely filling as a main course and I think  it would also make a good side-dish for baked potatoes, maybe? 

Another good thing about this salad is you can use whatever you think would go well with it/have left in the fridge. Personally, I think some zucchini or cucumber would have made this much nicer. Sad that I did not have either of them. But I plan to try them next time. 

Also, i found this today! If only the pay wasn't so low. If only...

Till the next post, 
Much love

PS: Post making this for dinner last night, I did go out veggie shopping and my fridge is well stocked now. This may also be because my brother is coming to visit me tomorrow. For TWO WEEKS. WHOOT! :D

kbye now. 

Tuesday, 12 November 2013

A Bittersweet Return

Hello lovelies! (if at all there is anyone still reading my blog) 

I am back to blogging after what seems like an eternity. The last few months have been crazy and insane and so much has changed. No complaints though. Life has been good. :) 

Soooo, to mark my return and to make up for the absence, here I am with a chocolicious yet healthy recipe. 
A friend of mine had shared a recipe for making hot chocolate fudge breakfast bars which inspired me to make this.(thank you, Vibha)

Also, this way i could use the digestive biscuits that the husband totally hates to eat otherwise. *evil-grin*

You better not tell him about this, ok? Ok.  

Quick Bittersweet Nutty-Chocolate Bars
Time taken: 15 minutes

You require:

  • 3/4 to 1 cup of coarsely ground nuts (cashews, almonds, pistachios, walnuts or any anything else of your choice)
  • 1 cup coarsely ground digestive biscuits (you can also use Marie biscuits)
  • A handful of raisins & dates
  • 2 tbs instant coffee powder (more if you want the coffee taste to be predominant)
  • 2-3 tbs unsweetened cocoa powder (I used Hershey's)  
  • 2 tbs honey
  • 1 tbs low fat condensed milk  


  1. Mix the coarsely ground nuts and digestive biscuits in a big bowl
  2. Add the cocoa powder, coffee powder, raisins and dates (roughly chopped) to the above mixture and mix well
  3. Now add the honey and the condensed milk and mix till everything is combined well
  4. Now take a few spoonfuls of the mixture, put it inside a sandwich/Ziploc bag and give it any shape of your choice. This makes the process less messier. 
  5. Alternatively, you can also spread this mixture on a tray/baking dish and use a cookie-cutter for cutting these into various shapes

Tada! You have healthy, delicious and bittersweet nutty-chocolate bars. 

These taste lovely as it is but can also be had with ice cream and some chocolate sauce. These would make for delicious breakfast bars too.  

If bittersweet is your thing, go and make these already. 

Till the next post, much love!

PS: Garnishing ice cream with boondi laddu is my new favorite thing. Also, it is my way of getting over with the Diwali sweets. Genius, I know.  
PPS: I have a husband now. I am married. OMG!