Since I last posted about recipe, health and nutrition apps in Techno Nutrition – will an iphone help you eat smarter? there has been an explosion of new offerings on the itunes store. In this latest Kitchen Klinic post I wanted to introduce you to a colleague and her brand new recipe app. I’m so tempted to rip open the ipad under the Chrissie tree and get cooking, especially now I’ve discovered the Wallee (see below).
About our expert:
Rebecca Subbiah is a registered dietitian who trained and worked in the UK , before moving to America to be with her husband and start a family. She is now a registered dietitian in the US and has worked in a variety of settings. After the birth of her daughter she turned to food blogging, Chow and Chatter, cooking, travelling (especially to relatives in India) and spending time being a mom. She has grown a fantastic community and skills and now consults on social media for companies. She is wonderfully generous at sharing her learnings and recently gave a talk to dietitians in North Carolina.
It is with great pleasure to be a guest on Emma’s wonderful blog, I had the good fortune of meeting Emma on twitter, and am a huge fan. Being out of the traditional work loop for a while has enabled me to flex my entrepreneurial muscles and I got the idea to develop a recipe app. I worked with a developer saved my pennies, well quite a lot more than that! And recently launched the Chow and Chatter Recipe app, featuring over 80 International recipes from my blog…and more to be added regularly. I hope it will inspire folks to cook easy and healthy global recipes from a search-able app in the palm of their hand or on their iPad. Here’s an Indian dish which is healthy and full of flavor:
Black Chickpea Curry
chana – little black chick pea, available in Indian stores
ginger/garlic paste
coconut shredded
1/2 red onion
salt to taste
one tablespoon masala powder
1 green chili
curry leaves- if you have some
3 small tomatoes + a little tomato puree
tamarind paste, 1/4 handful soaked in hot water
Method:
1. Soak the chana in water overnight
2. Pressure cook the chana 4 times, with onion and tomato, these little things need a lot of whistles to soften them up!
3. Heat a little canola oil, add onion, chili, ginger and garlic and tomatoes and simmer down to a paste for about 10 minutes
4. Add the cooked chick peas, some water, masala powder, salt to taste, coconut and tamarind (it’s fine without it as well) and simmer for about 15-20 minutes.
Editor’s comment:
Thanks Rebecca. Your app is so easy to navigate and I really like the feature of being able to email the recipe to a friend, family member or hubby who (doesn’t know it yet, but) is stopping off for groceries on the way home. I’ve just ordered an amazingly simple but stunningly smart ipad case and wall mount called the Wallee designed by some Aussie geeks. You can turn the ipad into a wall mounted recipe book or even a movie screen for the bath tub! Check it out. Our post on chef-dietitian training is postponed a few days…so until then, we’d love to hear your comments or questions for Rebecca below.
