I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.
I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.
After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.
If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.
This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.
When I first began cooking Indian food, most of my dishes were inspired from classic north Indian cuisine. As I became more comfortable with spicing and my curiosity expanded, southern Indian creations soon became a passion. Sambars are a signature part of south Indian eating, typically serving as the first course of the meal along with rice, followed up by a brothy rasam and other vegetables dishes, such as poriyals. These thick soup-like creations can be made with any number of vegetables and are typically served with rice and other accompaniments. But sambars are substantial enough to serve as the main course of a meal, especially when served with rice and some Indian flat breads.