Coconut chutney

I know, coconut chutney is probably in the kinder garden syllabus of Indian cooking, but hey, a girl can get excited about her new mixie. Plus I don’t use a lot of coconut in my daily cooking, so this chutney is special. I always ALWYAS remember mom making chutney when I make chutney. It’s so ingrained in south indian cooking that she sometimes makes it twice a day.

She used to say – “I’ll just make chutney” or “It’s only chutney”, to me that’s doesn’t make it any less special.

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Breakfast Casseroles

As life gets busier, we tend to simplify or automate certain aspects of it – paying bills through auto payment (though I don’t do it), auto-renewing of subscriptions, doing groceries on the way from work instead of going just for it. In short, we try to optimize life, and put it on auto-pilot as much as possible.

Scratch all of the above. That’s going to be a different post – in a different blog. I’ll link it here when I do it.

Cereals for breakfast – that’s the norm, most of the time for many people. We have been no exception ever since we came to this country 4 years ago – cereals are the way to go when it comes to breakfast. Hubby and I have experimented different brands, and while I’ve settled on a couple of my favorites, hubby still likes to experiment.

Over the past year and a half, we’ve been trying new ways to incorporate healthy cooking as a part of our lifestyle (that’s still a work in progress in case you are wondering about its status). We were on the same page – Why do we still eat cereal which is mostly processed ingredients and sugar? I was looking for healthy alternatives for a while, and hit jackpot when I found Low carb casserole recipes.

A breakfast that keeps you full, and not bloated or sleepy. Proteins from eggs, healthy fat from cheese, and healthy carbs from vegetables. What more do we want? The best part is I make it once, and it serves both of us for a week! No – that’s not the best part – the best part is it’s tasty and hubby loves it. 🙂

These days, we alternate weeks between cereal and casseroles, but as I get more inspired by a variety of different casseroles, we hope to make the switch for good.

So, grab on the salsa, and let’s enjoy the casseroles.

The pic below is the original recipe:

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I’ve started adding spinach upon hubby’s request. We get more creative as the days go by.

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Mini Idly

Given the relatively short duration I’ve been cooking regularly ( less than one and a half year now), and given the long time I’ve been away from home (since 2008 for my first job), I don’t come up with dishes that easily. I just stuck to the basics. For instance, idly occurred to me, but it took quite a while for me figure out that I need a mini-idly pan.

My kitchen cookware was pretty basic, and for the most part, it still is. The list of things I need keep growing – but I want to buy things only that I realllllllyyyyy will use on a regular basis. I add it to my list – when I miss it for a few times, then I buy it. This is mostly because I have a smaller kitchen at present, but i realize it’s a good habit that i hope to carry on. I bought a set of baking tools recently, and i love using them. Similarly for an indian-mixer grinder. I guess my motto is somewhat like – “Anything that deserves a counter space on my tiny kitchen has to really prove its worth” LOL

Anyway, I ran into mini-idlies while browsing through a list of recipes online, but then I only had regular idly pans. That didn’t deter me when it came to making mini sambar idlies for a couple of friends visiting that evening. I used the regular pans, and added very (very!) little batter, and cooked them. Well, that gave about 12 idlies for one run. Took me about 3 hours to make enough idlies for 4 people, and they turned out to be flat in shape. After a couple of times making mini-idlies this way, I finally made mom send me mini-idly pan through someone who was visiting.

These idlies do look like they were made with mini-idly pans. My favorite way of eating them is as sambar-idlies. Hmm, mouth watering.

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