The holiday season is upon us and at this time of year, we usually think of Arvinda’s Chai Masala as a warming spice blend not only for hot beverages, but also as an aromatic baking ingredient!
Over the weekend we celebrated Diwali, India’s festival of lights. The celebrations are vibrant, joyous and lit with illuminated tiny lamps called diyas. It is a custom to cook many varieties of snacks and sweets and share them with loved ones.
Although this is the only time of year we eat specific Indian sweets (this is definitely a time of year for treats!) I wanted to make something different as well as “healthy”, if you can call a sweet treat that! Maybe the word I’m looking for is healthier than the typical syrupy and overly sugary Indian mithai (sweets) we often indulge in.
September is a great month to reflect on the summer, regroup, evaluate new goals and think about where are you going from now until the end of the year.
Getting back on track in September for me means going back to basics, healthy eating and practicing a better sleep routine.
Some of you who frequent this blog, are users of Arvinda’s Indian spice blends so I’ll take the opportunity to make a quick announcement – we just launched a new cookbook!
Hope you all are enjoying the month of August! Please stay tuned for more turmeric related posts and recipes coming soon, but in the meantime please join Arvinda’s for Whole Foods Market Oakville’s Midsummer Art Walk & Chef Tasting tomorrow to benefit Art House.
One of my fondest memories growing up was waking up to the welcomed aromas of homemade baked bread on a long weekend Sunday.
For Mother’s Day this past weekend, I wanted to recreate that exact same bread that my mother used to make for us (Mom deserves some love back!)…but with a masala turmeric twist!
Rummaging through my mother’s old recipe file, I found her homemade baked bread recipe. The reviews were great and everyone said it was just like mom’s.
I realized making fresh baked bread doesn’t take a rocket scientist! No bread machine required.