Health Fitness Food

  "Every invention begins with a question. Mine began with one simple thought... there has to be an easier way." After my conversation with my mother, my mind refused to slow down. For days, I kept thinking about my nani's dried khamir. The simplicity of her method amazed me. She had preserved a living bread culture without refrigerators, commercial yeast or modern equipment. Yet the more I thought about it, the more questions appeared. Could the same idea be adapted for today's kitchens? Could I create something that would preserve natural yeast for months? Could people bake bread whenever they wanted, without worrying about feeding schedules or discarding starter? Could beginners enjoy natural fermentation without feeling intimidated? Those questions became my next experiment. Looking at My Kitchen With Fresh Eyes Whenever I begin a new experiment, I don't immediately search for complicated ingredients. I first look around my own kitchen. Most of my successful e...

"Sometimes life quietly places a challenge in front of you. You can either walk away... or accept it."* Like many people around the world, I first heard about sourdough during the COVID-19 lockdown. It fascinated me. Not because it had suddenly become fashionable, but because I wanted to understand one simple mystery. How could nothing more than flour and water become a living bread culture? The more I read, the more curious I became. At that time, I was managing a wonderful Facebook community where many experienced sourdough bakers were already members. Instead of pretending that I knew everything, I did what felt natural. I invited those experienced bakers to teach all of us. I imagined how wonderful it would be if everyone in our community could learn together. Not just how to bake sourdough bread, but how nature quietly transforms a simple mixture of flour and water into a living culture capable of raising bread. Some people appreciated the idea. Some showed interest. But...

atta pinni Atta pinni or ladoo are a specialty of Punjab. I remember our parents and grandparents preparing these delicious delicacies during winters when we were young. We would relish this healthy sweet like anything. We love atta pinnis even today, but have made little alterations to the recipe to make it with less amount of ghee, which is a healthier option but isn't great for your heart. This click of atta pinni was taken by my sis-in-law and this is her recipe. Indian Sweet Ingredients 1 cup- wheat flour 2 tbsp- ghee (clarified butter) 1/2 cup- khoya or paneer 1 tbsp - rice flour or corn flour or maida 2 tbsp-sugar (as per taste)  green cardamom/elaichi Almonds or any other nuts 2 tbsp - milk Process Take milk in a pan and add rice flour/cornflour. Mix & stir well. Add crumbled paneer and switch on the flame. If you are using khoya, you may not need milk. Simply add khoya to the pan and heat on low flame. Keep stirring Add sugar and mix we...