Sustenance Granola: Delish Breakfast or Power Snack

I've never been keen on cooked breakfasts - for one, I just don't feel hungry enough and second, where is the time to cook when one is rushing off to work? Enter modern cereal-based breakfasts like rolled oats and muesli. But a while ago, Sustenance Foods, a boutique gifting studio by Richa and Neha, sent me something even better - granola.

Rather like energy bars, granola is chunkier and tastier than plain cereal. Sustenance Granola comes in three variants and all are gluten free, vegan, packed with nuts & seeds, 100% natural and sweetened with locally sourced organic honey. Besides, each batch is hand mixed and baked in small batches at low temperatures to give it a nice crunch and toasty flavour. Here is my detailed review of their three granola variants.

Chocolate and Hazelnut 

Super chocolatey and replete with large hazelnuts, I tried this first (but of course) and loved it the most. It was all right with milk but the best match was thick yoghurt. If you have Greek yoghurt, that's even better. I also loved the fragrance of cinnamon and the dark chocolate chips.

Cranberry and Pistachio

The folks at Sustenance Foods don't believe in skimping on the good stuff at all - the granola had ample chunks of dried cranberry and crunchy pistachios. They often stuck together with the oats and seeds to form delectable clusters. This variety is quite sweet because of the cranberries.

Figs and Walnut

Walnuts are great brain food and figs are very fibre-rich, making this granola very good for you. The dried figs stand out a little but the granola is still quite tasty. However, out of the three, I preferred this least. But it's all about personal taste and if you want to keep your breakfasts healthy, you should ideally have all three variants in rotation.

The granola comes in high-quality glass bottles that could be reused later for storing nuts or dried fruits. However, if you store them for too long, the granola sticks to the bottom. The three bottles I received were 230 gms each and it took me a month to get through all of them.

The founders suggest spooning the granola over ice-creams and fruit salads as well. But honestly, it is so delicious on its own, you can easily replace unhealthy snacks like chips and biscuits with a handful of granola.

The story doesn't end here. They also make excellent preserves & jam, organic coffee, cookies, biscotti, honey, tea cake, flavoured nuts, crackers and indulgent treats. These come packaged in attractive gift hampers. For more information (and a great granola recipe), visit http://sustenancefood.com/breakfast-bowl/.

The tastiest cabbage or patta gobhi sabzi recipe

This is the tastiest Indian cabbage (patta gobhi) sabzi, to be enjoyed with roti or dal rice. I've made it many times in the past but it never turned out this well. The key is to increase the ratio of capsicum (bell peppers or shimla mirch), peas and potatoes. Also, ginger garlic and chillies add much needed spice and flavour.

Cabbage Sabzi Recipe
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:
1 small or 1/2 big cabbage
1 tomato
1 plate of peas
1 big capsicum
2 small potatoes
2 green chillies
Ginger garlic paste
Turmeric powder
Red chilli powder
Dhania powder
Pinch of asafoetida
Masala of choice
Salt to taste
3 tablespoons oil/ghee
Cumin seeds
Mustard seeds
Handful of coriander leaves
1 tablespoon lemon juice

Method:
1. Heat oil or ghee in a pan. Add mustard seeds. When they stop crackling, add cumin seeds.
2. Add chopped cabbage, capsicum, potatoes and chillies.
3. Season with salt, asafoetida and turmeric. Mix well and cook under closed lid for a few minutes.
4. When half done, add chopped tomatoes, peas, red chilli and dhania powder and masala of choice (I used chole masala). Mix well and cook under closed lid and slow flame for 10min.
5. Garnish with chopped coriander and lemon juice. Serve hot with roti or rice.

Notes: Decrease oil at the start and add some water when the veggies are half done for a healthier version. If using fresh ginger garlic, saute them at the start until the raw smell goes away. Add aamchur powder with the masala in step 4 if you don't have lemons.

Paneer Bhurji Recipe

I love paneer bhurji because there's paneer in every spoonful, unlike a paneer makhani or palak paneer, where chunks of paneer are used. It's semi-dry and thus, lighter, but goes very well with plain pav. I prepared it the other day for dinner and my husband loved it. I used a dash of ghee in the end to give it a buttery flavour and add moistness. I also like adding hing or asafoetida in all my dishes as it adds flavour, aids digestion and curbs flatulence. Right from the chopping to the garnishing, this recipe took me only 30 minutes.

Paneer Bhurji Recipe
Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients:
150gm paneer
1 onion, chopped
1 tomato, chopped
1/2 bell pepper, chopped
1 green chilli, chopped
4 garlic cloves, chopped
Handful of green peas
Handful of coriander leaves or cilantro, chopped
A dash of lemon (optional)
Salt to taste
Two tablespoons oil/ghee
Mustard and cumin seeds
Red chilli powder
Dhania powder
Turmeric powder
Garam masala 
Pinch of asafoetida (optional)

Method:
1. Pour two tablespoons oil or ghee in a pan. When it gets hot, add mustard seeds. When they stop bursting, add cumin seeds.
2. Saute the garlic, followed by onions.
3. Add the tomatoes, peas, capsicum and chillies. Add salt, turmeric powder, red chilli powder, dhania powder and garam masala. Cook for a minute.
4. Crumble the paneer into the pan and stir well. Cook for a few minutes.
5. Garnish with chopped coriander and a dash of lemon (if required).
Serve hot with pao or bread.

A taste of Thai at Sofitel Mumbai BKC

The chef in conversation with the staff

Thai food is my favourite among international cuisines (though I do love the Japanese sushi, Cantonese and Mediterranean dishes as well). Coconut-based gravies, a tendency to steam rather than fry (except when it comes to snacks) and the wonderful flavours of lemongrass and galangal have always endeared Thai dishes to my hungry soul. Last month, I was lucky enough to sample some great vegetarian Thai at 'Taste of Thailand', a food festival at Pondichery Cafe, Sofitel Mumbai BKC. Pondichery Cafe routinely hosts thematic culinary events that allow diners to experience the best of regional and international cuisine. So be sure to inquire whenever you have a free Friday evening!

Sweet and sour papaya salad

The menu featuring delicacies like Larb Chicken, Lamb Shank Massaamun, Panang Salmon with Red Curry and Vegetarian Pad Thai had been curated by Chefs  Sorataj and Teepanon, flown down for the purpose of the festival from So Bangkok - Sofitel. Chef Teepanon was manning the papaya salad counter and at my behest, he agreed to tone down the traditionally spicy version and prepare a sweet and sour salad instead. It was one of the best papaya salads I've ever had and the peanuts added just the right amount of crunchiness.

Bubble iced tea

I feasted primarily on the Thai green curry and steamed rice - a meal that for me, is as soothing and satisfying as dal chawal (actually maybe more). The kind of vegetables used in green curry, such as baby corn, zucchini and bamboo shoots, have always appealed to my taste buds. But I made room for a bowl of coconut soup, the salad and sticky rice with milk as well. My husband, who loves his staple Indian food, tried the Indian dishes and they did not disappoint. The buffet spread at Pondichery Cafe always features an Indian counter, salad bar and desserts counter irrespective of the on-going festival. However, when there are festivals, there is always an interesting live counter. And for the Thai food festival, we were able to taste bubble tea prepared from condensed milk. It was supremely delicious and we went back for seconds.

Chocolate fudge cake

Lastly, the desserts at Pondichery Cafe are exceptional. So there was no way I wasn't going to make a beeline for the chocolate fudge cake and other heavenly delights even though I was stuffed with my hearty meal. However, I saw something healthier - fresh fruit juices in cute, small portions sitting pretty inside a refrigerator on the way. Well of course, then I had to have both. I've written so much about Sofitel and Pondichery Cafe in the past but for those not in the know, Sofitel is a luxurious five-star hotel in the heart of BKC with a variety of fine dining options. Click here for more.

South African food festival at Sofitel Mumbai

Last night, I ditched my diet and threw myself into the exploration of South African cuisine and culture at the on-going South African food festival at Pondichery Cafe, Sofitel Mumbai BKC. The festival kicked off on 27th April, which is South Africa's Freedom Day, with a grand celebration of ethnic music and dance. I missed that, but I was glad I made it before the end of the festival (7th May). You should do, if you like food adventures and bunny chow.

  

I've experienced so many food festivals at Sofitel Mumbai BKC but every time, the entrance looks different. They have a really stellar decoration team who make you feel like you've entered South African territory. Two wonderfully made animals guarded the entrance and on either side, visitors could take a picture using an already set-up background and props like hats and binoculars. You can see one of the pictures I clicked at the start of this post.

That's Mavis Netshituka, one of the three South African chefs that Sofitel has appointed to whip up all the delicacies at the food festival. I found her posing with dishes such as Sliced Lamb Shank Bredie, Cape Town Smoked Fish Pot Pie, Chicken Frikkadels and Vegetarian Bobotie. Being a vegetarian, what I managed to taste were the mashed potato with green bean (delicious), braised rice cooked with cherry tomato and herb (a wonderful accompaniment to the vegetarian ratatouille), butternut feta (sweet, soft squash), vegetable wraps, carrot soup (with generous amounts of chopped carrot), eggplant coated in a sour batter and fried and a round South African fried bread, that can also be stuffed with meat and served. Here's a look at some of the dishes served at the festival.

Butternut feta

Vegetarian ratatouille

Green beans mash

Visitors could even try African style hair braiding and face painting at specially set-up stalls. A stack of brochures provided information on tourist attractions in South Africa. What I really liked about this festival was that it provided a holistic glimpse of South Africa as a travel destination. Be warned, if you have a meal here, you might just find yourself on a flight to Johannesburg next month! Oh and Sofitel is also running a contest where you stand to win a free night's stay in the country.

Face painting - a hit among the kids!

South African cuisine is an interesting melange of Malaysian, Indian, Dutch and Indonesian flavours, all of which found representation at Sofitel’s unique food festival. I enjoyed my dinner in the familiar luxury of Pondichery Café. They now have a coffee booth as well, and the dessert spread remains as impressive as ever. On that day, there was a live deconstructed white chocolate mousse counter and of course, I had to try it. The creamy white mousse wedged between two slabs of chocolate cake topped with white chocolate crumbs and cream was sheer perfection.

Details of the festival:

Date: 27th April - 7th May 2017
Time: 7:00 pm onwards
Venue: Pondichéry Café, Sofitel Mumbai BKC