Shifting Lives and Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives

How would you sum up 11 months of stay in a place – moved in, settled in, moved out ? That’s pretty much the way I would have thought probably a decade ago. But today it seems like even in those short 11 months, one can fit in so much into one’s life in a place.

It starts with being unfamiliar and you yearn for your earlier comfort zone.

It goes into a resigned kind of acceptance of what you have currently and even if its different, you can live with it.

It changes to looking at the goodness that is present in parts of it, and which you probably overlooked before.

It moves to liking the place, forming a few relationships and getting involved with the community.

It escalates into enjoying your stay there, waiting to see the neighbourhood dog who wags her tail, the same children cycling around each day, the same help who cleans the apartment, the same person in the flat above who you havent had a chance to know by name yet but who smiles at you each time.

And then you pack and move on.

Such is life. That fragile. That ever-changing. That is how it shifts, it moves and changes shape each day for us. We wait for it to “settle” into a routine. But of course, it has its own plans.

So here is a quick, simple and versatile recipe which is simple to life in all those qualities-

Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives

1 cup wholewheat

1 tbsp of rice flour

1 cup boiled and pureed spinach ( I added ½ a green chilly, 2-3 cloves of garlic and a little chopped coriander to it while pureeing)

3-4 tbsp chopped chives

2-3 tbsp black sesame

1 tbsp white pepper

Salt as per requirement ( I used rock salt)

Add some warm water to make the dough pliable.

 

Mix all the above dry ingredients well. Then add the spinach puree and the warm water ( if needed). Cling wrap it and store it in the fridge for about an hour.

Take it out, roll it into a rectangle, use a sharp knife to cut long strips/sticks. Place them onto a baking tray which is lightly greased. Sprinkle some chives and black sesame. Bake in a pre-heated oven ( preheat for 10 minutes) at 175 degrees Celsius for 20-25 minutes. You need to turn the sticks around mid way. Allow it to cool entirely for it to become crisp.

 

3/11 City- Florence/Firenze, 3/11 Healthy Bake: Schiacciata Alla Fiorentina

I am not a painter, not one by a far stretch of imagination. My mother’s committed efforts to have a drawing and painting teacher come home and teach us regularly, given her own creative inclination did not yield much result. I can claim to have made one painting at the end of our learning phase. Yes, I could draw to some extent – drawings of science experiments for my school files.

So given my painting skills one would think it strange that one of the things I thoroughly enjoy is exploring museums with paintings by painters, historical monuments and churches, and sculptures made by artists of a bygone era. So a city like Florence is a dream for me – because it has everything that one envisions as a person who loves history and art ( as an observer). The cobbled streets, the eclectic mix of street-side sculptures, the imposing Duomo wherein resides Michael Angelo’s masterpiece, the people from different walks of life, the winding roads that you can climb up and down as you gaze at the city below you.

Florence or Firenze as it is called in Italian, made it to my Top 3 favourite cities right from the moment I stepped in. And despite the fact that it was 7 years ago and I havent had a chance to revisit, it has held its place in my heart – because while some cities flaunt their art and past artists unabashedly, thus enticing tourists from across the world to come over, there are a few rare cities that stand in quiet dignity because the calibre and depth of what they hold does not need a mass of tourists. It needs a discerning and involved traveller:) And Florence is one of those.

So from the heart of Florence, as a tribute to its beauty is my bake – the Schiacciata Alla Fiorentina, which is essentially a Florentine Sponge Cake, but a healthier version of it. 

INGREDIENTS

• 1/2 Jowar Flour
• 1/2 Rice Flour
• 1/2 All purpose flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• Zest and juice of 1 orange

• 3 large eggs
• 1/2 cup warm milk
• 4 tablespoons oil

Preheat the oven to 170 degrees C. Butter your  baking pan or you can choose to bake them as small cupcakes like me.

Add flours, sugar, baking powder, the juice, zest,milk, eggs and oil. Beat with a mixer until thoroughly mixed together.  

Add the batter to the pan or the cupcake liners and bake for about 30 minutes or until it is completely baked ( I added some almonds as an after-thought, so you can do that if you want as well)

Cool it and serve.

How Festivals become alive and Gluten-Free Besan Nan-Khatais

I don’t recall how many festive seasons I have spent away from home (I know it should be easy to say my parents’ home, but the child in me still yearns to call it home). Sometimes I was away because of work or travel associated with that, sometimes because I didn’t get leave and sometimes, in hindsight I can admit that I didn’t think much about festivals being a big deal for me, 10-12 years ago.