Being a Tata Product, I loved using their Sparkling Himalayan with their tag line “Live Natural” and sparkle everyday, I hope to do exactly that. I have adapted this recipe from Shatbhi Basu’s Peach Mojito and instead of using peach and apricot crush in the recipe I used my homemade strawberry crush which was waiting to be emptied.
- Instead of Sparkling Himalayan Water, you can also use club soda.
- The quantity of crush and water or soda needed will depend on the size of the glass you choose to serve.
- Instead of strawberry, you can use any other fruit crush also.
- Do Not, I repeat, Do Not add salt to the corn mixture while it is cooking or while it is still hot, Add it only after the mixture has cooled completely and just before you transfer it to the baking pan. If you do so, the mushroom and spinach will start to leave out water making you quiche mushy and it will take longer time to bake as well.
- Instead of topping the quiche with bread crumbs, you can add grated cheese as well but I wanted to cut out all extra fat.
- Make sure that eggs and milk are at room temperature else the mixture may curdle after seasoning with pepper.
- Baking timings may differ with each oven.
- You can leave out any leaf according to availability.
- You can also add chaat masala powder before serving.
- In place of tulsi leaves, you can use Thai or Italian sweet basil.
- If you do not happen to have any type of basil, then replace it with mint leaves.
- Instead of oatmeal flour, you can use whole wheat flour as well but the bars will be a bit dense.
- As the plums I had were very tart, I sprinkled sugar over the plum slices to reduce the tartness of the bars after its baked. You can skip the sugar, if the plums are sweet.
- You can use white sugar itself if you do not have brown sugar.
This is off to the contest going on exclusively for the participants of IFBM featuring “Plums” hosted by KitchenAid.
- If you do not happen to have plum relish at hand, just grind a 3-4 stoned plums with 1/2 tsp sugar and use that pulp.
- You can also use any fruit jam in the place of the plum relish.
- As the plum relish itself had spices in them, I did not add any flavoring agent separately but if you are going to use either pulp of jam, use 1/2 tsp vanilla extract.
- You can also add raisins along with the dates but I did not have it on hand, so skipped it.
- The tamarind extract is optional. Instead of that you can add 2 tsp lemon juice or apple cider vinegar if you have it or you can totally skip add it all. But it gives a tangy taste and acts as a preservative too.
- I always use seeded dates in all the recipes because they are soft and pulpy and will get mashed well while cooking itself. Seedless dates tend to be rubbery, hard and chewy.
- If you want it to be more on the sweeter side, increase the sugar level to 1 cup.
- You can also cook this in microwave.
- You can also mix the flour and make it right away in the morning and skip resting it over night in case you forgot to do so. But since the sourness which gives the flavor will be missing, make sure that the curd is sour to balance the flavors and taste.