About Deepika Gurdev Singh
DEEPIKA GURDEV SINGH has made a name for assimilating her varied life experiences into her writing across platforms. She spent six years in television as a producer and anchor of a weekly segment on books for Singapore-based television network Channel NewsAsia’s breakfast show, 'Prime Time Morning'. She then joined Singapore's leading daily The Straits Times, where she was the Arts Correspondent for nine years. During that time, she developed and shaped the newspaper's coverage of the visual arts, museum shows, and even Bollywood. Known for her relentless pursuit of exclusive news stories, Deepika had previously worked for The Times of India newspaper and India Today news magazine in India. On the literary front, she has moderated at several key literary festivals in Australia as well as Ubud, Galle and Singapore. Launched in 2013, her popular Facebook page, Sadee (Our) Saree, has galvanised a new generation’s interest in the saree. In 2014, she published her debut novel The Red Helmet – a story of love and loss set in 1980s India. The book was marketed largely through social media.
- FUCHSIA’s Healthy Ramazaan Program 1 2
- 2 years, 1 month ago
Recipe for today is:
Baked Fish in Tomato Sauce
1 onion, chopped
1 sweet potato, cubed
1-tablespoon olive oil
1 green or red pepper, cubed
3 cloves of garlic, finely chopped
5 tomatoes, blended
1/4-teaspoon cayenne pepper
1/2 teaspoon clove
Sea salt to taste
1/2 teaspoon freshly ground cumin
4 large fish fillet
Heat the oil in a large pan and sauté the onion and garlic, then add in the tomatoes, sweet potato and pepper. Let it simmer for 5-7 minutes, then add in the water and let it cook for another 5 minutes.
Cut the fish into small pieces and pan fry lightly to brown on both sides. Spoon half the sauce into a casserole dish. Place the fish on top of the sauce and spoon the rest of the sauce on top. Bake in the oven covered with foil for 20 minutes at 180˚C. Then remove foil, basting often with the sauce and bake for 5 minutes at 180˚C. Sprinkle with fresh parsley before serving.
Thanks Sujata. Cupcake cases is a good idea. Will try that out.!
Cup cake cases is a good idea. Will use them. Thanks Sujata!
Chicken and Vegetable Bake
3/4 cup gluten free flour or whole wheat flour
4 tbsp olive oil
1 tsp baking soda
1 zucchini, grated
1 cup of sweet corn
1 carrot, grated
1 cup cooked chicken strips
1/2 cup Parmesan cheese (optional)
Butter or oil to grease the baking dish
Preheat the oven to 180C. Sieve the gluten free flour and baking soda, then mix in the eggs and olive oil, removing any lumps. Add in the vegetables, cheese (if using it) and the chicken and combine well. Grease a baking dish and pour the mixture into it. Bake for 35-40 minutes until well cooked and browned. Serve with a side salad. Serves 8
Aisha, do include some vegetables and healthy protein with the sandwich for your children’s meals. E.g cherry tomatoes,cucumber, carrot sticks with chicken or fish.
I am posting a chicken bake recipe which has some vegetables, you can try making that too.