Soulful Creations

This was love at first sight- the moment I laid eyes on this recipe I knew I had to make it. I said to myself " oh you big white cauliflower in the fridge- here I come". 2 small pizzas Cauliflower crust (originally from detoxinista ) 1 medium sized cauliflower (approximately 4 cups grated) 1 egg 3,5 oz soft cream goats cheese (100 g) (I used goat cheese- probably different from goat cream cheese) Salt & pepper Directions: 1. Grate the cauliflower in a food processor. 2. Microwave it will a bit of water for about 5minutes (it cgot cooked 3. Drain the cauliflower by wrapping it up in a dishtowel and squeezing all the water out. In a bowl mix cauliflower rice with cream cheese, egg and salt and pepper. 4. Heat oven to 400 °F/200 °C. Line a baking sheet and place 4 portions of cauliflower mix. Use your hands to form the crusts on the sheet, they should be about 1-1,5 cm (1/3 – 1/2 inch) thick. Bake the crusts for approximately 30-35 min, or until firm...

A wonderfully refreshing, perfect-for-summer Polynesian drink- of course with a bit of my own experimentation. You can read about this drink which is now considered to be mostly of Tongan origin here at wiki. Ingredients 2-3 cups of watermelon 3/4 can of coconut milk 1 tbsp grated ginger few sprigs mint (fresh from the garden) 1/2 cup coconut sugar Method In a food processor, blend the coconut milk, sugar, ginger and mint. Then add the chopped watermelon and pulse it a few times (ideally it is grated with a fork but come on....a lazy me...nah ah..) Enjoy it cold! A vegan mango milkshake with almond milk and scented geranium leaves  Stay Cool mes amis!

in BITS, Pilani. I make this quite often-and have impressed the wise-guy enough that now he makes it more than I do. Its funny how as you get older (Read wiser) you realize some things are just not worth giving up. As a young undergrad cramming for exams, I used to go to the night canteen in our hostel (Meera Bhavanukku oru O Podu!)- get a bucket load of hot tea and this awesome paneer maggi, go to my room with high hopes of studying hard through the night. Alas, that never, let me stress that, NEVER happened. I have no idea how I came this far..:)

   The tomatoes begin their journey as this beautiful flower- from my tiny balcony garden which just keeps on giving. Submitting this to  the weekly event started by Susan (The well seasoned cook) and now taken over by Cinzia of Cindy Star Blog .  This week it is being hosted by Susan.

It has been hot hot hot here... To minimize cooking times I prefer simple recipes with minimal amount of standing in front of the stove and these electric stoves can simply spew a lot of heat. So yesterday's dinner consisted of (mind you we have not been cooking often enough) Peerkangai Thogayal/ Chutney I am embarassed to admit this but I had no idea that luffa comes from a plant and before it becomes the luffa that we like to use to on our skin, it is completely edible! Peerkangai or ridged gourd is one such luffa variety.You can eat luffa when they are young and tender. As you let them mature there texture becomes spongy and coarse making it inedible...but great for your skin. Image source Ingredients 1 Peerkangai, skin and all- chopped coarsely ~ 2 tsp each of mustard seeds, urad dal and coriander seeds a pinch hing 1-2 dried red chilli pepper 1 tbsp tamarind paste 3 tbsp frozen grated coconut Few tsp oil Heat oil in a pan. Add mustard seeds and ...

Have 20 minutes to spare- make bread pakodas! Now don't you go off on me now- it is fried and I love it. Bread pakoda is something that I crave often and I realized it happens when I am reminiscing about my undergrad days at Meera Bhavan in BITS, Pilani. Bread pakodas were served for breakfast once every week (you honestly cannot expect me to remember which day of the week) and yours truly loved it so much that she would go the mess at 6:30 AM sharp!So when I think about those amazing 5 years I need to have my bread pakoda. It was a ride indeed, a ride that I shared with wonderful people. After the accident I do not have very many memories from my younger years. The bits that I recollect and try to piece together are usually food related (funny, eh?) and I hold on to them dearly. So here is  a tribute to those 5 years- Bread Pakoda Ingredients 2 slices bread, crust removed and sliced diagonally 1/2 cup chickpea flour (Besan) 1 tbsp brown rice flour 1 tsp omam...