Roulade refers to an roll of sponge cake with an filling. In this post, we have an spinach flavoured sponge cake with an creamy and nutty ricotta filling. They are best served at room temperature.
Discover authentic Indian recipes, from comforting curries to popular street food. Easy-to-follow, step-by-step recipes for home cooks!
Tuesday, 21 June 2016
Spinach Roulade
Roulade refers to an roll of sponge cake with an filling. In this post, we have an spinach flavoured sponge cake with an creamy and nutty ricotta filling. They are best served at room temperature.
Sunday, 22 June 2014
Chunky vegetarian delight
Wednesday, 13 November 2013
WORLD DIABETES DAY - November 14th 2013
What is Insulin?
What is Diabetes?
Complications
No Direct cure
- As key effect, degeneration of blood cells should be prevented. Medication plays its part here and homeopathic medicines have also shown to have good remedy.
- Alternatively, body sugar levels must also be controlled. This is helped by physical exercise.
- Following an diet with high-fibre, low-fat/cholestrol is also important since this disease may lead to cardio-vascular problems.
Diabetic Diet
Diabetic diet is filled with whole grains(wheat, oats, barley, maize, brown rice, millet etc), fresh fruits, vegetables. Here, I am going to make two dishes, which are diabetic-friendly in order to highlight this event. They are Barley vegetable soup & Barley topped fruit salad.
Barley vegetable soup
Ingredients required are 1/2 tsp amul 'light' butter, 3-4 garlic pods sliced, 1 cup of finely chopped vegetables like Onions, Mushrom, Carrot, Palak (spinach), 1/2 cup of Barley pearls soaked for 3-4 hours, Salt & Pepper, to taste.Heat butter in pan, add garlic slices and sauté till they brown. Add onions and other vegetables and sauté well. Wash the soaked barley and add in pan.
Season them with salt and pepper, serve hot!
Barley topped fruit salad
Wednesday, 13 March 2013
Palak paneer
Ingredients required
- Palak paste
- Panneer cubes- 9-10
- Heavy cream - 100 ml
- Salt, as required
Monday, 19 November 2012
Authentic Sindhi Sai Bhaji Recipe | Healthy Spinach and Lentil Curry
Sai Bhaji is one of the most beloved dishes from Sindhi cuisine. The word "Sai" means green and "Bhaji" means vegetables. This wholesome one-pot meal combines fresh leafy greens, lentils, and a variety of vegetables into a nutritious and delicious dish.
Ever since I started making this Sai Bhaji at home, it has become a family favorite. Even my husband, who is usually a picky eater, asks for it almost every week! Packed with the goodness of spinach, lentils, and vegetables, this recipe is proof that healthy food can be incredibly tasty.
The best part is its versatility. You can customize the vegetables based on what you have in your refrigerator, making it an excellent recipe for using up leftover vegetables. Traditionally, Sai Bhaji is served with steamed rice, but it also tastes wonderful with roti, paratha, dosa, or even plain bread.
Why You'll Love This Recipe
✔ Rich in protein and fiber
✔ Loaded with vitamins and minerals
✔ One-pot healthy meal
✔ Kid-friendly and family-friendly
✔ Perfect for meal prep
✔ Naturally vegetarian and nutritious
Preparation Time
20 minutes
Cooking Time
20 minutes
Serves
4
Ingredients
To Be Pressure Cooked
- 2 cups finely chopped spinach (palak)
- ¾ cup chana dal, soaked for 2 hours
- 4 tsp finely chopped onions
- ½ cup finely chopped tomatoes
- 1 tsp ginger-garlic paste
- ½ cup finely chopped carrot
- ½ cup finely chopped beans
- ¾ cup cauliflower florets
- ½ cup finely chopped radish
- 1 tsp garam masala (optional)
- Salt to taste
- ½ tsp turmeric powder
- 1 cup water
For Tempering
- 3 tsp oil
- ½ tsp mustard seeds (rai)
- ½ tsp cumin seeds (jeera)
- 6–7 curry leaves
- 2–3 dried red chillies, broken
- 4–5 garlic cloves, crushed
Method
- Combine all the ingredients listed under "To Be Pressure Cooked" in a pressure cooker.
- Add water and cook for 2 whistles.
- Allow the pressure to release naturally.
- Lightly mash the cooked mixture to achieve a thick consistency.
- Heat oil in a small pan.
- Add mustard seeds and cumin seeds.
- Once they splutter, add curry leaves, red chillies, and crushed garlic.
- Sauté until fragrant.
- Pour the tempering over the cooked Sai Bhaji and mix well.
- Serve hot with steamed rice, roti, paratha, or dosa.
Serving Suggestions
- Steamed rice
- Phulka or chapati
- Paratha
- Dosa
- Multigrain roti





