Easy Bites is 1! Celebrating With Mango Badam Halwa
It’s been a year! Easy Bites Online is 1!
It has been a wonderful year full of food, friends and good times. Nothing that the last 365 days have thrown at me in my path did I expect when it all began.
It all began with a drive deep down, to get down deep into something I would love doing. I had completed a course in Web Design, was eagerly looking for avenues to test out my new skills. It was then as I was browsing, a year ago today, I came across a blog which was about ‘How to start a blog’! As I was reading through it, I got hooked. It all seemed pretty straightforward. The idea sparked my interest and EBO was born!
Every day I have traveled one step further and deeper and felt no less attached. The unknowns, the various challenges have beckoned me towards further learning. Although the core intentions have remained the same, with great surprise I note how many different paths I have trodden along the way and this is just the beginning.
Yes! I love what I do.
Be it the recipe creations or the photography or the joy of bringing everything together and sharing with the world.
I remember when I first began, there were hardly any ‘likes’ or ‘+1s’ or such on social media; let alone visitors on the blog, leaving me discouraged, questioning myself as to whether I’d made a mistake. My ever-supportive family and friends were with me then and now. I will forever be thankful to them.
Dassana, in one of her posts about blogging, had said, if there happens to be no rise in traffic or public interest it’s not the end of the world. It is important to just carry on creating, posting and in due course, the rest will follow. Those were golden words for me at that dreary moment. I knew I had to keep going no matter what.
When I landed on Sanjeeta’s blog, the landing page was a write-up and not a recipe. That intrigued me, pushed me to read. To my relief and amazement, I read on finding out how her career had begun and how it had taken off beyond any expectations. I could then see a light at the end of a dark DARK tunnel.
To this day, I am so grateful to these two inspiring talented women.
Having said that it was obvious how very talented Dassana and Sanjeeta were. I was yet doubtful about my own abilities to make this work.
For that matter, I did not have a clear idea as to WHAT I meant by ‘making it work’. Did this have to bring in an income? become a paying hobby? just an interest outside work? or something more.
And then I did the 30 Day Challenge by Sarah Arrow. Each day there would be a new task, a new learning and a new post needing to be created. It was a challenge! But the learning will always remain with me. I really am glad I met top blogging legends Sarah Arrow, Kevin Arrow and was able to have a close-up view on how they do their work and make it work! I also realized there is no end to one’s learning.
The Uk South Asian Bloggers Meet was another eye-opener for me. Not only did I feel motivated to carry on, I also met some wonderful resolute people who remain an inspiration and who are with me even today in my journey.
The meet also paved the way towards proud associations with the amazing Poonam Joshi and Viji Alles of Uk Asian fame, who are not just wonderful human beings but also supremely talented, impelling, steadfast individuals.
Along with a devoted group of bloggers, I began a themed ‘Blog-Hop’ discovering new cuisines, learning new techniques, recipes and more. During this voyage, I met PIYALI. To describe what this intelligent, articulate, talented girl with a heart of gold, has been in my blogging journey would need another entire post. I’m sure any of you who know her would understand what I am talking about. In my association with her I have discovered myself in a new light, which I never ever imagined existed. What more can one ask for? Thank you Piyali.
As also I am proud to say I am a DFT (Diabetes Friendly Thursday) blogger, an initiative with another group of dedicated bloggers with SONAL, proving recipes for diabetics as also as a means towards a healthier lifestyle.
I am glad I can say today, I have discovered what that phrase ‘to make it work’ meant for me. It meant ‘doing what I love doing to the best of my abilities’. No more no less.
Now all I think of is MY WORK. I am discovering many new avenues to tread, nutritional super foods to try, many new heights to reach, many depths to dig. I am discovering, there’s a LOT more to food than cooking..there’s more to blogging too!
And this is only the beginning.
I contribute to websites, fitness apps, also do freelance writing all the while creating new recipes for the blog.
I can only see the way forward now.
” God is fighting your battles, arranging things in your favor, and making a way even when you don’t see a way”
Celebrating With Mango Badam Halwa
A childhood favorite of mine has been ‘Badam Halwa’ or Almond Fudge Pudding. Today being a special day, to celebrate I created my own version of Mango Badam Halwa with the long awaited Mango being in season now. The intention of adding mango here is to provide a natural delicious flavor.
This method does not require any soaking.
Has NO ADDED FATS other than a drop or two for greasing the tray.
Allergy Information: Gluten-Free, Vegan, Soy Free
mango pulp from fresh mango – 1 cup (any sweet mango which is less fibrous)
ground almonds – about 1 cup
sugar – 1/4 cup (I used demerara unrefined sugar)
green cardamom pods – the seeds powdered from 5 small pods
saffron strands – a few
roughly sliced/chopped pistachio nuts and almonds – 6 – 8 each
- mango pulp from fresh mango - 1 cup (any sweet mango which is less fibrous)
- ground almonds - about 1 cup
- sugar - ¼ cup (I used demerara unrefined sugar)
- green cardamom pods - the seeds powdered from 5 small pods
- saffron strands - a few
- roughly sliced/chopped pistachio nuts and almonds - 6 - 8 each
- first peel the mango,cut the fruit into cubes. using a blender make a smooth puree.
- in a deep thick bottomed pan, add the mango pulp, sugar.
- turn on the heat, stir, cook at low medium, until the sugar dissolves and the mixture comes to a boil. boil for another minute and then add ground almonds, powdered cardamom, saffron strands, half the quantity of chopped nuts, mix.
- cook stirring well. you will notice that the mixture thickens. keep cooking and stirring until it begins to come together like a ball but not too firm.( if you carry on cooking until it becomes firm you will be able to make burfis)
- grease a baking sheet or a plate, pour over the cooked mixture.
- spread the mixture using the back of a spoon or a palate knife.
- sprinkle over the rest of the chopped nuts, press them down gently so that they stick on the surface.
- allow this to cool completely. can also be placed in the fridge to allow it to set. then cut into desired shapes and serve.
- it can also be served in small bowls with nuts garnish.
to help it to set, you can freeze it briefly for an hour, then cut into pieces and serve.