“… the way we eat represents our most profound engagement with the natural world. Daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds.”
Michael Pollan
Roasted Red Bell Pepper Pesto is what my roasted bell peppers were headed for! It’s strange how winter in the subcontinent is different from winter in the west. Come winter and the local bazaars are flooded with the best of fresh produce. It’s the time of the year when colours paint the vegetable shops in brilliant hues. It’s time for bell peppers, celery, broccoli, strawberries, cape gooseberries, mustard greens, fenugreek, garlic greens, beets and beet greens, juicy tomatoes ... and of course truckloads of cauliflower!
This year we’ve had a deluge of local bell peppers. At a dollar and a half a kilo, these beauties are a steal. I toss bell peppers into just about everything. The kids thankfully love them in every form, the dog is a willing accomplice too. Any obliging little bits that jump off the chopping board head straight into Coco’s greedy little mouth!
Each time I bake something, I throw in a few peppers to roast alongside. I love char grilling them; sometimes use the Air Fryer when the oven isn’t on! Roasted bell peppers work well in tossed into pastas, in salads, in sandwiches, on bruschetta, also in pasta sauces.
Which brings me to the pesto. It’s absolutely brilliant and so adaptable! Play around with the ingredients as you like. Use the pesto in a pasta sauce, as a sandwich spread, as a dip, thin it out as a salad dressing, add it to a chicken bake, in quesadillas, with kebabs, stuff it into roast potatoes, even add it to soup …. it never fails to please!
I LOVE it paired with peppery arugula which is growing with wild abandon in my very neglected patch. Add a little feta, maybe caramelised onions, some smoked chicken ham to please the kids …. and I’m in business! I love a good green pesto too, and you can well imagine where my next bunch of arugula is headed! What is your most fun way to use pesto? And which pesto do you love the most?
Please don’t forget to enter the ‘Nirlep Handi giveaway‘ if you have an Indian address. I’ve been cooking up a storm in mine. You could soon be doing the same very soon! The giveaway ends tomorrow!
[print_this]Recipe: Roasted Red Bell Pepper Pesto
Summary: Fire up your tastebuds with this simple and fingerlicking good Red Bell Pepper Pesto. Play around with the ingredients to suit your tastes.
Preheat the oven to 180C. Place the bell peppers and full head of garlic on a baking tray. Roast / char grill the bell peppers until the skin blisters and gets black, about 25 minutes. Place in a bowl, cover lightly with a kitchen towel and allow to cool. Tip: You can grill peppers in the oven while baking a cake etc to save energy.
Peel the skin off, remove the seeds and place in bowl of food processor. Squeeze out the roasted garlic from the pods and put into processor.
Add the oregano, almonds, salt and balsamic vinegar. Process until you get a chunky puree. Drizzle in oil and process again. Add lime juice and mix.
Reserve in a jar. This will keep in the fridge for 3-4 days, and can be made ahead.
“Build your life on your dreams; because dreams never have bad endings.”
M.F. Moonzajer
Dark Chocolate Kumquat Amaranth Mousse Cakes … had to be a delicious end to the year. It’s the time of the year when you feel indulgent. How much better can it get than deep dark sinful chocolate paired with bittersweet kumquats in syrup? Yes, it’s the kumquat time of the year too. My little tree is happily laden with fruit and bursting with vibrant orange colour.
Citrus is certainly a mood uplifter, the colour orange more so. The mousse is a spin off on the dark chocolate mousse I baked for a guest post at Cookaroo not so long ago. I had her in my thoughts this time as well as I reached for a bar of delicious Ghiradeli 100% dark that she had gifted me. {Please use a 72% if you like. This is REALLY DARK and we love it!}
The time had come …
Like most of my recipes, this one too just went along as I baked. Reached for a bit of this, a tad of that. Tasted for sweetness BEFORE adding the beaten egg. Yes, some honey would balance it beautifully, and add some moistness too. That because I had amaranth flour I thought I’d use as well. It would add body to the mousse!
Intense were the chocolate flavours that escaped the oven, the orange weaving a magical spell. The daughter followed her nose to the kitchen. “Chocolate! I smell chocolate“. Yes it’s the time of the year indeed when deep, dark, indulgent, sinful is good!
It’s been a good year 2013. Lots happened. For me the most significant has been my foray into wholegrains and my near complete departure from plain flour. New flours that dance in my head … amaranth, finger millet, barley with the trusted old cornmeal, buckwheat and almond meal.It’s been another year of learning from friends and the huge large hearted food community. Also another year to be able to share the goodness with readers of my blog, everything I learnt, everything that inspired me. There was so much!
Photography. Can’t thank Neel @ LFP enough for reigniting the learning process. He large heartedly ran a 30 day course that covered all the basics you would want to learn about food photography. Creative Live & Andrew Scrivani was yet another eye opener. I learnt to experiment more. Thought about reflectos, diffusers, more props, shadows, light, more light ….
Oh yes… I tried to pin more! Lots more. Pinterest is one place I can live forever. Have you been bitten by that bug yet? Find me on Pinterest, join if you like, make boards, build collections, get inspired, stay inspired. Dream some more!
Did I mention Instagram? I began my first baby steps on Instagram this year too. Little, tiny ones. I haven’t won the battle there as yet but I love it to bits. I am still struggling to get one food photo each day … and sneak in some random ones too. Fuel My Blog was sweet enough to offer me anything I liked from Instajunction.
If you like Instagram, and like taking photos and sharing them with friends, then Instajunction is for you. They offer you quirky fun prints off instagram. Not just boring stuff you can buy on the high street, but fun and exciting things that you want to carry around and show off to people all day long. It’s easy to use too!
Like this beautiful charm bracelet I got for the teen. It took us some time to figure out what to pick. They have some good stuff there! It was finally a charm bracelet. Now she’s set to show off her sweet pooch Coco, a 1990 shot of her old folks … and some more Coco!
Cool eh? So much better than just some random off the shelf unpersonalised thingamajig! They’ve got a fab range of stuff from cufflinks to charm bracelets, magnets to framed pictures, sticker books to coasters, Polaroid style cards to wall vinyls … and plenty more. Fantastic quality, speedy delivery anywhere in the world and all at sensible prices. Check it out!
Also, thank you to Google for flying me to beloved Mumbai for a fabulous day out … photography rocks!! World Photography Day & Google went hand in hand … and I absolutely LOVED being a part of it!
“There is no real ending. It’s just the place where you stop the story.”
Frank Herbert …
Until then Stay Hungry, Stay Foodish! Have a brilliant 2014!
… catch you on the other side.
Recipe: Dark Chocolate Kumquat Amaranth Mousse Cakes
Summary: Deep, dark, CHOCOLATY, indulgent and gluten free, these Dark Chocolate Kumquat Amaranth Mousse Cakes do really please the die hard chocolate lovers. Use a semi sweet chocolate if you like instead. Serves 6
Prep Time: 15 minutes Total Time: 40 minutesIngredients:
Kumquat jam {or use 100g bitter marmalade}
10 small kumquats
50g sugar
30ml water
Dark Chocolate Kumquat Amaranth Mousse Cakes
150g dark chocolate {I used 100g 100% dark and 50g 52% couverture}
35g honey
100g butter
1 egg
30g sugar
20g amaranth flour
1/2tsp vanilla bean powder
Vanilla cream chantilly
100ml low fat cream , chilled
25g powdered sugar
1/2 t vanilla bean powder
Method:
Kumquat jam
Halve the kumquatsand remove seeds.
Place all ingredients in non reactive pan and simmer for 10-15 minutes until the peel is soft. Cool and blend. {Reserve a few for garnish}
Dark Chocolate Kumquat Amaranth Mousse Cakes
Preheat oven to 170C. Line 6 3″ dessert rings with foil. Place on baking tray.
Place the chocolate, butter and honey in a large bowl. Microwave for 2 minutes, one minute at a time until melted and smooth. Cool slightly.
Beat the egg with the 30g sugar and vanilla bean powder until fluffy and mousse like.
Fold 1 tbsp chocolate mix into beaten egg to lighten it. Fold remaining egg mix into chocolate mix. Gently fold the amaranth flour in.
Divide into desert rings and bake for 12 minutes.
Cool completely in rings and chill for 30 minutes.
Vanilla Chantilly Cream
Whip all ingredients to medium stiff peaks.
Top the cooled cakes. Garnish with candied kumquats halves.
“I like rice. Rice is great if you’re hungry and want 2000 of something. ”
Mich Ehrenborg
Tropical Coconut Milk Rice Pudding … with dragon fruit & rambutans, a welcome and wonderful change from the rice pudding I usually serve. As much as we love the Indian version, with saffron and pistachios, this version topped with Thai fruit was a riot of colours. Pretty … and pretty yummy too! The idea of serving it came from a Phirni Custard I had done while reviewing Everyone Can Cook by Vikas Khanna, the inspiration for the skewered fruit from a BBC recipe I had seen somwehere.
Mr PAB was on an official trip to Bangkok and enjoyed a whole slew of Thai fruit at the hotel there. I love Thai fruit, so bright and colourful, and full of flavour. It costs an arm and a leg to buy them here, so I was pleasantly surprised when he arrived laden with bags of fruit.
Enjoy them as is was pretty much how the plan was going. Some shots later, the daughter looked aghast that I ‘wasn’t doing anything’ with them! “Aren’t you going to make ‘something’ with them? How can we just eat them all?” I had no plans at the time, but soon after the head was buzzing!Baking wasn’t in my line of thought but something more fun certainly was. One of my most pinned images from the Vanilla & Strawberry Macaron Trifle was a contender. Yet we needed dessert the same night! The jelly would have to wait since it needed an overnight set. Rice pudding seemed plenty more tangible.
SUCH FUN! In line with Thai fruit, I added some coconut milk to the rice pudding, and lemongrass and ginger juice for flavours. Beautiful undertones of a tropical rice pudding teased the palette in every spoonful … mild, gentle, addictive!
If you love the gentle flavours of coconut milk, this creamy make ahead rice pudding is for you. If you have time, then maybe infuse the milk with lemon grass and ginger the night before. Strain and use. Or if you haven’t had time to think and plan like me, make a tight little bundle of lemon grass, grate and squeeze out the ginger juice…The Indian rice pudding is traditionally a vegetarian, eggless dessert option. It’s creamy with beautiful texture. Gluten free too. This version, the Tropical Coconut Milk Rice Pudding is a wonderful make ahead dessert option. Can be set in pudding bowls or serving glasses a day or two in advance. Top it with fruit the same day else the fruit tends to lose its shine and appeal!
The basic recipe is pretty generic. For Indian flavours, you could skip the lemongrass and ginger. Use cardamom powder and saffron instead. The latter reminds me of a stunning Saffron Caramel Panna Cotta I made a while ago. That’s another great make ahead dessert option.
Rambutans are similar to the Indian litchi, just a little firmer. The outer covering of course grabs your eyeballs. Amazing colours! The dragon fruit is another story altogether. I could stare at it all day long. The fruit of a cactus plant, in many ways it seems unreal!
If the outer appearance is mesmerising, just cut through the fruit and be ready for magic! For me, it was a trip back to 101 Dalmatians! I fell in love with the black and white interiors, and the pretty pink contrasting inner membrane. An explosion of colours, nature that mesmerises, black and white that pleases! Wow!!
Summary: The Indian rice pudding is traditionally a vegetarian, eggless dessert option. It’s creamy with beautiful texture. Gluten free too. This version, the Tropical Coconut Milk Rice Pudding is a wonderful make ahead dessert option. Can be set in pudding bowls or serving glasses a day or two in advance.
Prep Time: 15 minutes
Total Time: 40 minutes Ingredients:
Rice pudding
1 bunch lemongrass, bruised
2-3 kaffir lime leaves
200ml low fat cream
100g basmati rice, washed, drained
150ml 2% milk
1tin sweetened condensed milk {approx 400g}
1 tin coconut milk {400g}
Fruit topping
1 dragon fruit, diced with pink membrane
200g rambutans
Simple sugar & lime syrup
Method:
Gently heat the low fat cream, add the lemongrass and lime leaves and leave to infuse covered in the fridge overnight.
Place the rice on a microwave safe platter, and microwave for a minute, stir, and repeat. The rice should be dry by now. Grind , stir into 150ml cold milk and reserve.
Bring the coconut milk to a simmering boil & add the condensed milk, stirring constantly while adding it.
Add the cream & mix in well.
Now mix the ground rice with the reserved cold milk. Take the pan off the heat source, mix in the rice mixture thoroughly, & put back on simmer.
Cook uncovered, on low heat, for 30-45 minutes until it becomes thick the rice grains are cooked. Stir often to avoid getting the rice into lumps.
Cool to room temperature, then ladle into serving dishes to set. It will become thicker as it sets. Chill covered for up to 3 days in the fridge.
Toss the fruit in a simple sugar and lime syrup {1/8 cup water + 1/4 cup sugar simmered until the sugar is dissolved}. Serve over the pudding if desired.
“When we don’t have the words chocolate can speak volumes.”
Joan Bauer
Rick Bayless’s Rustic Amaranth Chocolate Cake was divine. Earthy, fudgy, deeply chocolaty and gluten free, just perfect for to satisfy the sweet tooth in the ‘attempting to go wheat free‘ better half. He does give in to the occasional temptations … read keema stuffed naan at Purani Dilli’s Al-Karam Kebab House or then my recent addictive from scratch baklava.
Still, I continue to look for alternatives that fit in to wheat free stuff. Found the cake recipe while googling for an amaranth chocolate cake since my amaranth brownies turned out really nice. I was surprised though at the lack of baking online solely with amaranth. Amaranth offered great texture to the gluten free dark chocolate recipe I was trying to develop.
Rick Bayless’s cake was the only simple amaranth cake I found. It was as rustic beautiful as the name suggested. Beautifully moist too. If you want to pretty it up for a birthday, you might consider topping it with mascarpone or pastry cream, some balsamic reduced fruit, maybe a chocolate lace collar like I’ve done on this Bittersweet Dark Chocolate Fallen Cake.
The fallen chocolate cake is often referred to as the ugly duckling chocolate cake, a gateau that collapses somewhat on cooling. For me, it’s what makes this cake special, the moorish appearance it takes on. Just a sifting of sugar or cocoa, or maybe a touch of grated chocolate adds oodles to it’s character!
The verdict was reason enough for me to bake it again very soon. Using good quality dark chocolate makes this cake shine. It went rather fast. Amaranth or no amaranth, the kids loved it too! You really can’t tell that it’s an amaranth cake. It slices neatly once cool, and tastes quite like a flourless chocolate cake, indulgent in every bite!
[print_this]Recipe: Rick Bayless’s Rustic Amaranth Chocolate Cake
Summary: Gluten free, deep, earthy and divine, Rick Bayless’s Rustic Amaranth Chocolate Cake impresses. A fudgy and chocolaty cake, which serves up rustic goodness to please the chocolate lover in you. Serves 6-8.
Prep Time: 10 minutes Total Time: 1 hour Ingredients:
100g good quality dark chocolate (60-65% cacao), coarsely chopped
100g butter, softened
3/4 cups sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp salt
1/2 cup amaranth flour
Method:
Preheat oven to 180C. Lightly grease an 8-inch springform pan.
In a medium sized, microwave-safe bowl, melt together dark chocolate and butter, stirring every few seconds until mixture is smooth.
Allow to cool slightly.
In a large bowl, combine sugar and eggs and beat at medium-high speed until mixture is fluffy and has doubled in volume, about 3 minutes. Beat in vanilla and salt.
Stir in the chocolate mixture, then sift in the amaranth flour and stir it in until no streaks of flour remain visible and batter is uniform.
Pour batter into prepared pan.
Bake for 40-45 minutes, until cake is set and jiggles only slightly when the pan is gently shaken. Allow to cool completely before slicing. Cake may fall as it cools.
“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple…”
J.K. Rowling
GF Apple Pistachio Craisin Crumble … you might have noticed a shift towards whole grains here on PAB. We all learn over time, and we all notice health trends. It’s been a while since I’ve used all purpose flour in my food. That was of course until I succumbed to two things … the Daring Bakers savoury pot pies challenge above {the post yet to see light of day}, followed by baklava {below} since I made double the amount of phyllo pastry! With autumn finally setting in, our days of apple crumbles, pumpkin pies, soups and the like have set in too. There’s a definite nip in the air and the wind is becoming colder by the day! Winter already seems just a heartbeat away!
I gave up wheat almost 7 months ago as I thought I was allergic to it. 6 months later, even though the pounds haven’t fallen off as many peeps claim, I am feeling better. Yet, me giving up wheat was different. You see, I don’t have a sweet tooth, so desserts, or the lack of them, don’t bother me.
Inspired by me and troubled by a few minimal health issues, Mr PAB decided to follow suit. That spelt trouble for me. Me I can take care of.He is another ball game altogether. The mains I can handle. It’s the desserts that bother me at times. This was a crumble I made for him, having scouted the local shops for finger millet flour.
Interestingly it came out quite delicious and went down rather well with the rest of the sweet-toothed bunch too. They love everything apple in dessert, and this got a thumbs up. I did throw in some pistachios and cranberries for colour as otherwise finger millet {ragi} lends a rather dull tone to the crumble.
I did Dark Chocolate Buckwheat Almond Brownies and an Amaranth Chocolate Cake recently, the latter not my own recipe though. Both wonderful. I am clearly enjoying the challenge! Suddenly everything seems gluten free! {You can find more gluten free recipes here}. Any GF dessert {and breakfast of course} suggestions are welcome with open arms.
Next on my list is was amaranth brownies since I recently bought some amaranth flour. My previous experiment with amaranth brownies with amaranth that I tried to grind at home resulted in a slightly granular texture. This time around they came out great!
This post has been sitting for quite a while in drafts. I made the crumble after a recent trip to Khari Baoli in Old Delhi. Khari Baoli, Asia’s biggest spice market is fascinating, chaotic, colourful, loud, noisy and a shoppers paradise for folk like me. I stocked up on my supply of dry fruits and garam masalas.
[print_this]Recipe: GF Apple Pistachio Craisin Crumble
Summary: A comforting fall/winter dessert with the goodness of fruit. This GF Apple Pistachio Craisin Crumble is a good make ahead dessert option. Rewarm it in the oven for about 5-10 minutes before serving.
Serves 6-8
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
Apple mix
300g green apples, cored, peeled, chopped
juice of 1 lime
25g brown sugar
1 tsp cinnamon powder
25g finger millet flour
50g chopped pistachio and craisins {or raisins}, mixed
Crumble Topping
50g finger millet flour
50 g oats
50g brown sugar
50g granulated sugar
100g unsalted butter
25g chopped pistachio and craisin mix
Method:
Preheat the oven to 180C.
Toss all the ingredients in the apple mix together well. Place in pie plate or baking tin.
Topping
Run the finger millet, oats and sugar in the processor briefly to mix. Cut in the butter {or pulse briefly} to distribute evenly through topping.
Sprinkle over the apple mix, pressing firmly into place. Sprinkle over the reserved pistachio craisin mix.
Bake for about 25-30 minutes until the top is lightly coloured. Tent with foil if the top looks like it’s colouring too quick.
Serve warm or at room temperature with a drizzle of chilled unsweetened low fat cream. {The kids love it cold too}
“The body is the soul’s house. Shouldn’t we therefore take care of our house so that it doesn’t fall into ruin?”
Philo
Amaranth Pom Parfaits & Amaranth Dark Chocolate Brownies. Can you tell that amaranth is my latest obsession? I have been baking smart of late. Eating smart too, and hopefully spreading the word a little! You might have noticed that I am reaching more often than ever before for whole grains in my recipes. It’s a practice I strive to stick too, and have been lucky so far.Not every time though. Amaranth is one ingredient that has caught my imagination of late. Sangeeta introduced me to it, inspiring me to experiment with this wonder grain. I strive to find better ways of including it in our diet. Popped amaranth eluded me until Cookaroo was generous enough to give me a bag!
Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease; what’s more, it is an especially digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.
The Pomegranate Salsa Parfaits made for interesting {and pretty if I may say so myself} glassfuls. A nice breakfast dish, maybe an evening snacky dessert! I love making pom salsa. It’s got a complex mix of flavours with ingredients that pair beautifully with each other.
Got the recipe while googling for a pom salsa. Happily enough I had everything on hand that day. We had friends over. I’ve made it a few times after that too. The flavours are refreshing. Different too. As deep, red Kandhari anaars or poms begin to flood the market again, it’s a great side to make for flat bread or crackers.
The salsa worked well for these Amaranth Pom Parfaits too. Layer them, drizzle some pom molasses over them, leave them for a bit, … and dig in! Not quite what kids might like, but we enjoyed them.
So I got more adventurous. Ordered more amaranth online, didn’t realise I hadn’t ordered the flour. It was in grain form! We live and learn, and so did I. Tried milling it in the thermomix but didn’t quite get what I was looking for. Yet made brownies with it. They came out quite good. Gluten free too. The only drawback was that you could feel the graininess coming through. Still, the kids enjoyed them. {Recipe once I get the flour!}
With all these healthy choices I am beginning to include in my everyday food, it’s a good time to review SmartEats … a subscription service to delicious, natural & healthy snacks in the NCR.
We at SmartEats have started, what we call a “Healthy Eating Movement” towards making us and our children, healthier and happier. We have teamed up with well-known nutrition specialists to develop & find snacks which are delicious, unique and healthy. These snacks are 100% natural, made from whole grains, high in micro nutrients, high in Fiber and have balanced calories.
SmartEats is a convenient and tasty way of healthier snacking for you and your family. Your monthly membership of Rs. 499 delivers a box full of 100% Natural, Delicious, Unique and Healthy snacks along with smart-living ideas to your door. Each box contains 5 new & exciting snacks. These snacks are a delectable mix of Baked & Roasted snacks , various flavors of Nuts, and Fruits recipes, Rich tea infusions, Herbal drinks and much more. It’s a great way to “EXPLORE & DISCOVER”.
The box arrived for a review and I was impressed with the neat packaging, both outside and inside. It had the promised 5 exciting snacks within. I reached for the nuts first. They didn’t disappoint. Honey Chili Nuts … very very nice. Well balanced, slightly chili but the honey fixed that. The Very Berry Strawberry bits were absolutely delicious and addictive. A great snacking option I thought. However I got curious as they were really sweet. Did ask the SmartEat folk who told me that liquid glucose had been added to enhance their sweetness. I’m not sure if that still makes them healthy. I’d sooner opt for fresh fruit. Next came the Lean Bean Mix which was very nice too. Maybe a little over spicy for me but nice flavours. A healthy mix of baked/roasted lentils. I think this can make a good base for a bhel puri like snack too. Some chopped onions, tomatoes, fresh coriander, a dash of lime … and I’d be a happy camper! Marching on to snack four, and it was time for Parsley Pepper Crackers. I liked these even though they could be cheesier. They were really good with the pom salsa {and the Baba Ghanouj & Muhammara I had on hand that day}. The Oat & Raisin Cookies are the only snacks that disappointed. To be fair to them, on giving the company feedback, they tried to fix the problem and sent me another batch. Cookies for me are truly comfort food, something I would definitely reach out for again and again. That comfort is lacking here. These were too oaty, and far from crisp. The nut-oatmeal balance didn’t quite excite the palette, and I would probably give these a pass the next time.
You can reach SmartEats here. The good thing about this exciting new company is that they are eager to listen, and willing to adapt. I am impressed by the variety they have on offer, new snacks each month!
Interestingly enough, there seems to be a lot happening on the food front of late. In recent times, emphasis on food safety standards has taken centre stage in the global food trade, alongside food security concerns. Assocham cohosted a day long event with TÜV SÜD … Safe Future Now Summit for Food safety – a collaborative approach today for a sustainable future in Gurgaon yesterday. I was privileged to be invited to moderate a panel discussion on “Effective implementation of new age media strategy, to safeguard consumer’s interest and enhance company’s reputation.“
As globalization increases and the food chain gets increasingly complex, it is natural for incidents of food safety to increase. Food safety was the key message delivered touching upon the power of social media, the burgeoning online market economy, how to contain a safety issue, and how to use the power of social media the leverage a food crisis to the benefit of all concerned. The consumers role as an important entity in the food chain was established. {On the panel that late afternoon were Mr. Max Hegerman, Managing Director, Edelman Digital, Mr. Samir Kuckreja, President, National Restaurant Association of India, Liz Fendt, Vice President, International Marketing, TÜV SÜD and Kishi Arora, Chef}
[print_this]Recipe:Amaranth Pom Parfaits
Summary: Popped amaranth, pom salsa and honey yogurt layer together to make an interesting breakfast parfait. This could even double up as a low cal dessert. {I eyeballed the ingredients. Am including a rough guideline below}
