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December 30, 2009


gujarati kadhi khichdi

It's really cold out here and I am craving some comfort food, Gujarati kadhi khichdi tops the list and all I want to do is curl up with a steaming plate of this ginger-garlic flavored kadhi and khichdi with a generous dollop of ghee!The difference between this Gujarati kadhi and Punjabi kadhi is that there are no pakodis in this one and it is on the runnier side, normally eaten with arhar dal khichdi and sweet mango pickle, make sure you add that dollop of desi ghee, it adds a special flavor! :)

  • To make this for 4 people you need-

  • Arhar dal-1/2 cup

  • Rice-3/4 cup

  • Turmeric-1 tsp

  • Sour curd-1 cup

  • Gramflour (besan)-2 tbsp

  • Curry leaves- a handful

  • Green chilli-1

  • Garlic-5 cloves

  • Ginger-1 inch piece

  • Asafoetida(hing)-1/4 tsp

  • Mustard seeds(rai)-1/4 tsp

  • Cumin seeds(zeera)-1/4 tsp

  • Refined oil- 2 tbsp

  • Dry red chiilies-2

  • Sugar-2 tbsp

For the khichdi- combine Rice and dal, you can presoak dal for 20 minutes if you have time, otherwise combine both and add turmeric, salt and red chilli powder, give 2 whistles in pressure cooker and let pressure drop by itself. For kadhi-Grind together ginger, garlic, half the curry leaves and green chilli in a blender.Heat oil in a large kadhai, add cumin, curry leaves, mustard, asafoetida and dry red chillies stir till seeds sputter.Combine curd and besan together and add to the kadhai, season with salt and sugar, add turmeric and simmer for at least 20 minutes, adjust seasoning to taste, serve piping hot.

gujarati kadhi khichdi.JPG

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December 23, 2009


I have always loved rich, dark, fruit cake pictures and every Christmas I make this Dundee cake- delicious, citrusy and heavy with plump raisisns, I baked two cakes today, one for X'mas and one for my Wedding Anniversary that we are celebrating today, This cake will keep well for several days, and is very good with hot coffee.

dundee cake.JPG

  • To make 2 cakes you require-

  • Orange peel, chopped-4 tbsp

  • Lemon peel, chopped-4 tbsp

  • Glace cherries, chopped-4 tbsp

  • Prunes, chopped- 100 gms

  • Butter- 200gms, softened

  • Brown sugar. powdered- 2 cups

  • Caramel colour- 5 tbsp

  • Sultanas- 250 gms

  • Flour- 2 1/2 cups

  • Baking powder- 2tsp

  • Glycerine-2 tsp (to keep cake soft)

  • Blanched almonds- a handful, sliced

  • Eggs-2

  • Milk-1/2 cup

  • a little milk for brushing over almonds

Preheat oven at 180 C , prepare pan by lining with brown paper, grease and flour well.Beat butter and sugar well till light in a large bowl, add the eggs, milk , glycerin and caramel, sieve flour with baking pwdr and keep aside.Combine peels, cherries, prunes and sultanas and add to butter mixture, lightly fold in flour, lastly decorate top with almonds and brush with little milk. Bake at 180 C for 40 minutes.Let cool and slice, Enjoy!

dundee cake1.JPG

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December 16, 2009


christmas date & chocolate cake1.JPG

Christmas is just round the corner and it's time for festivities to begin, what could be better than a slice of fruit encrusted chocolate cake?, I ate mine slice by slice over steaming mugs of coffee and really let the christmas spirit take over!

christmas date & chocolate cake3.JPG

  • To make this cake you require-(makes two loaves)

  • Butter-150gms

  • Flour-2 cups

  • Sugar (powdered)-2 cups

  • Dates- 1 cup (very finely chopped)

  • Walnuts and raisins-1/2 cup

  • Chocolate- 50 gms OR Cocoa-4 tbsp

  • Baking powder -2 tsp

  • Eggs-2 large

  • Milk (warm)- 1/2 cup

  • Salt-1/4 tsp

  • Vanilla essence-2 tsp

  • Vinegar-1 tbsp.

christmas date & chocolate cake2.JPG

Beat butter and sugar well till light and fluffy, melt chocolate in a double boiler or microwave and keep aside, combine flour and baking powder and sieve , add dates and nuts to the sieved flour along with salt. Beat eggs well, add vanilla essence, now combine butter mixture with eggs, melted chocolate/cocoa and flour, add milk and vinegar in the end.Pour into prepared loaf cake pan .Bake at 180 C for 45 minutes or till a skewer inserted comes out clean.

christmas date & chocolate cake.JPG

For more Cake recipes for the festive season from In love with food click here, for cookie recipes click here. I am sending this cake over to Divya's for her -Show me your Cake event and to notyet100 for her It's time to jingle again event.

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December 12, 2009


pineapple rasam.JPG

This tangy sweet and sour marriage of pineapple and lentils is literally mouthwatering and digestive too, I did read up a few recipes before attempting this and what I understand is that not everyone uses arhar dal for this recipe, but I wanted something which could give it a more substantial base, this absolutely perfect and irresistible appetizer was loved by everyone and I think is definitely on my favorites list too. To make this you require-

  • Fresh pineapple-1 cup, diced fine

  • Arhar/ Toor dal- 1/4 cup

  • Mustard seeds-1/2 tsp

  • Cumin seeds-1/2 tsp

  • Curry leaves- a few

  • Asafoetida- 1/4 tsp

  • Sugar-2 tsp

  • Fresh ginger- grated 1/4 tsp

  • Oil-1 tbsp

  • Green chilli-1 deseeded and chopped fine

Pressure cook lentils/dal (5-6 whistles), till done and mash well, Heat 1 tbsp oil in a pan and add cumin, mustard seeds, curry leaf, green chilli, asafoetida and ginger, let sputter, add the pineapple and dal and let simmer on gentle heat, lastly add sugar and salt, adjust to taste, serve piping hot.

pineapple rasam1.JPG

I know a lot of you love pineapple rasam and for some it is a childhood favorite, did your mom make it this way too??

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December 9, 2009


achari baingan.JPG

This recipe will make even those who dislike brinjals, love them, the spices used lend a wonderful taste and aroma, these are heavenly with paranthas or rice.

  • Brinjals-250 gms (long variety, washed and sliced)

  • Tomatoes-2 pureed

  • Ginger paste-1/4 tsp

  • Garlic paste-1/2 tsp

  • Onion seeds (kalonji)-1/4 tsp

  • Aniseed (powdered)-1/2 tsp

  • Cumin seeds-1/4 tsp

  • Oil for deep frying

  • Turmeric powder-1/4 tsp


Pan fry brinjals till golden, drain with a slotted spoon.In the same oil, add cumin seeds, kalonji, and aniseed, let sputter, now add the ginger and garlic and fry till golden, next add the tomato puree+turmeric and cook till masala separates from pan, add the brijals and season, tip in little water and cook till brinjals are soft, your fragrant achari baingan are ready.

I had a traditional polki bangle giveaway on my blog from Dec 25th onwards and I am very pleased to announce the winner- True Random Number Generator picks result19 Powered by RANDOM.ORG ,the winner of this lovely bangle is Harjeet!, Congratulations!! just send me your complete address at bindiyasingh7@gmail.com.

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December 5, 2009


badam ka halwa.JPG

It's getting cold here in North India, and one feels like having foods which have a "warming effect" all the time, if you have been reading my blog, you would know that I have a very sweet tooth and cannot live without my fix of meetha after meals, yesterday after dinner I wanted something quick, simple, easy and delicious, so this"shortcut" halwa was born.Every bite of this halwa was sheer delight, so delicious that it becomes hardly possible to discover it's basis.To make this you need-

  • Almonds-1 cup

  • Clarified butter(desi ghee)-3-4 tbsp

  • Full cream mik-2 cups

  • Sugar-1/2 cup or acc. to taste

  • Cardamom-a pinch

Grind whole almonds finely in a blender, heat ghee in a heavy bottom pan and add powdered almonds to it, stirring all the time on a slow flame till almonds turn light brown and fragrant, add cardamom and milk, cook till thick, will take approx. 15-20 minutes. Enjoy delicious, piping hot halwa.

Since the onset of Winter's I have planted some vegetables in my garden, take a peek-


Swiss Chard on Indian soil, Indosungod was so very sweet to send some seeds my way, I can't wait to taste these beauties!


White radishes


Methi -Fresh fenugreek, just peeping up


Minty freshness


Cool coriander

Have a great weekend!

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December 2, 2009


gobhi manchurian with fried rice.JPG

I am a huge fan of anything Chinese, just love the flavors of the cuisine, I had read about Gobhi manchurian on a number of blogs, always accompanied with mouth-watering pics, so I finally decided to give it a go and made this today, I am telling you it was just superb and everyone just loved it, in fact I have requests to make it every week from now on! To make this "complete meal in itself " you require-

  • Cauliflower-1 head

  • Flour-1/2 cup

  • Cornflour-1/2 cup +2 tbsp

  • Ginger and garlic paste-2 tbsp

  • Salt and black pepper to taste

  • Capsicum-1 large

  • Onion-1 large

  • Basmati Rice- previously boiled and spread out on clean sheet to dry-3-4 cups

  • Spring onions- 2 chopped finely

  • Chopped mixed vegetables(carrots, capsicum, beans)-1 cup parboiled

  • Tomato ketchup-2-3 large tbsp

  • Soya sauce-1/2 tsp

  • Vinegar-1-2 tbsp

  • Sugar-1tsp

  • Ajinomoto- a pinch if desired

  • Refined oil- for deep frying

Separate cauliflower head into small florets, combine flour, cornflour, 1 tbsp ginger and garlic paste, salt and pepper to taste and mix well, dip florets into batter and deep fry like pakoras till golden, fry all in same way and keep aside.Heat 1 tbsp refined oil and fry 1/2 tbsp ginger and garlic paste, add capsicum and onion chopped into largish square shaped pieces, fry for 2-3 minutes, next add tomato and soya sauce along with 1/2 cup water, then add vinegar and 2 tbsp cornflour (which has to be mixed in little cold water first), season, add sugar, let it thicken, lastly add the fried cauliflower and cook for two minutes, add ajinomoto if desired garnish with chopped spring onions.For fried rice- heat 2 tbsp refined oil and add ginger garlic paste, fry till golden, next add the parboiled vegetables and rice , season and add some soya sauce and vinegar if desired, toss well till heated through, serve hot garnished with chopped scallions.Enjoy!

gobhi manchurian.JPG

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November 25, 2009



I first read about dulce de leche at David's blog several months ago and I must admit it has been on my mind ever since,... then why has it taken me so long to actually make it?, because I was scared!, scared of all those calories in the can of condensed milk and of the long cooking process, so I finally hit upon a really easy way- dulce de leche in 3 minutes flat!, what could be better??, I took these to work and believe me I have people asking me for more everyday, these caramels are beyond delicious, rich, silky, gooey,melt in the mouth...

My mom once made some kind of toffee from a can of condensed milk, it was cooked on the stove top is all I remember and I absolutely loved it, now I think it must be something like dulce de leche caramels, so I did get a taste of them as a child!

I made these in the microwave, and they came out perfect, no long hours of baking, no danger of explosions, this was like a walk in the park!, to make these I took one can of condensed milk and emptied the contents into a LARGE microwaveable bowl, large because the milk bubbles and rises to the top-

condensed milk.JPG

Place bowl in the micro and set on medium for 3 minutes, remember that you have to keep a CONSTANT EYE ON IT, do not leave unattended, pause and stir initially at 30 second intervals and then at 15 second intervals, after 3 minutes you will have something which resembles curdled milk, don't be scared just whisk well and it will form into a silky paste-

condensed milk1.JPG

If you are looking for the runny dulce de leche, stop here but if you are planning to make caramels, cook for a further 30 seconds, as you can see in the picture below, the milk starts pulling away from the sides and forms a lump upon cooling.

condensed milk2.JPG

Shape into small rounds when slightly warm and roll in clear sheets, like toffees, pop one in your mouth, enjoy! beware they are highly addictive!!!


This is my 100th post for this year and my second blog anniversary whizzed by recently, so to celebrate both I am giving away this beautiful traditional polki bangle, all you have to do is leave a comment on this post, I will ship this anywhere in the world so everyone can participate :)

traditional polki bangle.JPG

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November 21, 2009


coconut laddus.JPG

In my previous post I had mentioned about how our childhood influences our tastes and preferences towards food, this is another one of those recipes which is unforgettable and a childhood favorite, these coconut laddus are probably the easiest, practically fool proof and delicious way of making laddus in minutes with just two ingredients!.They are on the table in a jiffy when unexpected guests arrive or when I am feeling lazy but craving something sweet, inspite of the simplicity of the recipe there is absolutely no compromise on the taste and they simply melt in the mouth.These laddus are really luscious and gooey which means that kids just love them.To make these you need-

  • Dessicated coconut- 2 cups

  • Condensed milk- 5-6 tbsp

Toast coconut lightly in a heavy bottom pan, add the condensed milk and cook for 2-3 minutes till it leaves sides of the pan and forms a lump, let cool a little, shape into small laddus, roll in some more coconut and serve when completely cooled.ENJOY!

These laddus are off to Indrani for her event-Festive snacks of Navratri and Diwali and to RV for her kids special event.

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November 17, 2009

MEXICAN TACOS FOR VEGETARIANS...made from a scratch!


Much of my food choices and preferences are influenced by what I liked and disliked as a child, though as a grown up, now I love certain foods which I detested earlier, but I find myself craving for stuff I had sampled as a child and liked, it attaches a certain sentimental value to the whole cooking process.We were a bunch of happy, hungry kids and there was never a dull moment in the house, there was this certain sense of security that you can have only as a child, that your parents are there to take care of everything :).Now when I think back of any place as home it is of that house in Dehradun, with a large mango tree and a lush bougainvillea canopy in the verandah, and that time when we were careless kids and would dance with gay abandon.It is in this same house that my love for food was born and some of my best childhood memories center around Black forest cake (my mom made on her wedding anniversary ) with a very messed up cream piping and a fallen souffle...

Mexican Tacos was a two letter food word we read in the books, as kids we were really excited that mom, who was taking cookery lessons at that time had learned how to make these and would be trying them out, they turned out so good and we gorged on them, so the memory stayed and today after years I made them from what I remembered, for my new family, another place another time so far away yet so near my childhood ...

Ready made taco shells are yet to hit the Indian market so I made mine from a scratch, once you get all the ingredients ready these tacos are really easy to just assemble and serve, in fact guests can also just do it themselves, to make these you need-

  • for the taco shells-1/2 cup flour

  • 1/2 cup corn flour (makki ka atta, this is not the fine white cornflour but a pale yellow coarser flour)

  • salt to taste

  • Oil-1 tbsp

  • Refined oil for deep frying

  • for the bean filling- 1 cup cooked kidney beans (rajma) or baked beans

  • Cottage cheese/ cheddar- grated according to liking

  • for the salsa-Spring/green onions- 1/2 cup

  • Tomato- desseded and chopped- 1 large

  • Green chilli- desseded and chopped- 1

  • Lemon juice- 1 tbsp

  • Shredded cabbage- 1/2 cup

  • for taco seasoning-Mix together 1 tsp chilli powder, 1/4 tsp ground cumin pwdr, 1/4 tsp oregano, 1/4 tsp chilli flakes, salt and black pepper in a bowl and keep aside.

To make shells- Combine the flours, oil and salt and knead into a pliable dough, heat oil in a kadhai on medium heat.Roll out small balls of dough, if the edges are jagged, cut out with a katori or a small plate into a perfect round, fold into half or a semicircle and lower into oil, with the help of a slotted spoon keep the ends slightly open to stuff in the filling ...don't worry once you make 1 or 2 you will get the hang of it.Fry all the shells like this, drain and keep aside.If you are using leftover cooked rajma, dry them out completely, same with baked beans and keep them warm.Combine all the ingredients for salsa.To assemble-Take a crisp taco shell, layer gently with dried beans, then cheese then salsa, ending with more cheese, lastly sprinkle taco seasoning, as little or as much as you like and enjoy, serve immediately as they lose their crispiness on keeping.Guests can assemble their own shells as per their liking, these can me made 2-3 hours ahead of time and asembled at a minute's notice.I know that the real deal is different but I made them keeping my family's tastes in mind, believe me they turned out superb and everyone simply loved them!In fact now I know why they are Mexico's favorite street food!


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November 12, 2009


guava salad.JPG

All of us desire it, lust after it and spend thousands on it, yes I am talking about flawless skin, it is every Woman's dream and envy at the same time, yet there is nothing as beautiful as good skin, have you ever touched the skin of a new born?, oooh pure bliss!.Let's make a super salad that takes you closer to the skin of your dreams, and I promise you if you have a bowl everyday, in a month's time your skin will absolutely glow :).To make this you require-

  • Guavas (firm green one's)-2

  • Carrot- 1 large

  • Radish- 1 small

  • Baby spinach- few leaves

  • Walnuts- a handful

  • Lemon juice- as required

  • Salt and black pepper to taste

Slice guavas lengthwise, discard seeds, slice guava, carrots and radish into matchsticks, wash spinach well, toss together in a large bowl squeeze lemon juice, season with salt and pepper and sprinkle walnuts on top.Chill for half an hour so that flavors mingle in, serve.

fresh spinach.JPG

I used the freshest baby spinach you can ever use, plucked right off my kitchen garden :)

guava salad1.JPG

  • Guavas can help improve your skin texture and avoid skin problems more than the best of beauty creams or skin toner gels can do. This is chiefly due to the abundance of astringents in its fruits (more in immature ones) and in leaves. It will tone up and tighten the loosened skin.In addition to the astringents, guava is very, very rich in vitamins A, B, C and potassium which are very good anti-oxidants and detoxifiers and keep your skin glowing and free from aging, wrinkles and other disorders.

  • Carrots are regarded as the 'herbal healer' of skin diseases as they promote the repair of skin tissue. Carrots are a valuable source of Vitamin A, which is a major vitamin for skin health. Carrots are rich in antioxidants, including phytochemicals, vitamins and minerals, which protect, nourish and moisturize the skin. Nutrition received from carrots helps to reduce photosensitivity to promote skin renewal and protect the skin from sun damage.

  • Ever noticed that Popeye has great skin as well as bulging biceps? Probably not :). But you can credit his love of spinach for his great health. Spinach - and other leafy greens like cabbage, kale and watercress are a great source of antioxidant vitamins A, C, E and the mineral iron - essential for keeping your blood healthy and your skin bright. They're also rich in B vitamins, so they have the added benefit of boosting your energy (and so in turn your activity levels and your 'glow' factor). Try adding rocket, watercress or baby spinach to your regular salad and in sandwiches.

  • Eating walnuts regularly is a good way to help improve the general smoothness and softness of the skin.Walnut oils contain linoleic acid, which helps to maintain the skin's structure, keeping it well hydrated.Vit E and Zinc, also found in walnuts are great for the skin.

Reason enough to go make a bowl of this salad???

I am a dietician/nutritionist by profession, mail me if you have any diet related queries :)

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November 9, 2009


fried green tomatoes.JPG

The other day I came across some green tomatoes at the farmer's market and bought them with Fried green tomatoes on my mind, trying to imagine what they would taste like but not really getting it, when I did make them however I was pleasantly surprised, they were just what my tastebuds crave- sour and deliciously crispy, they really looked like tikkis or cutlets and no one could make out by just looking that there is a hot and juicy tomato slice inside!

green tomatoes.JPG

They are incredibly simple and with very few ingredients, yet they are fun and tangy, you can bread them ahead of time and keep in the fridge, even a day before, I even took them to work for breakfast with scrambled eggs and toast and they were very good!, here's what all you need to make them-

  • Fresh green tomatoes-4

  • Egg-1

  • Salt and black pepper to taste

  • Fresh or dried breadcrumbs-1 cup

  • Refined oil for frying

Wash the tomatoes and dry, chose very firm unblemished tomatoes, slice 1/2 inch thick and pat them with paper towel to soak excess liquid, crack open egg and beat well with salt and pepper.For the fresh breadcrumbs I simply take 3 slices of brown bread and pulse in my coffee grinder, ta-da fresh breadcrumbs are ready!.Season breadcrumbs with salt and pepper too, if like me you like it hot, sprinkle some chilli flakes in too :), now take the tomato slice and dip in egg, coat well with the crumbs and press down gently so that they stick well, shallow fry in a non-stick pan till golden and crispy, serve immediately.

fried green tomatoes2.JPG

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November 5, 2009


carrot cake.JPG

Deliciously soft and moist, in fact one of the best cakes I ever made! my brother was raving about carrot cake and pressing me to make it, I just did not understand what the fuss was all about, but never the less decided to give it a shot, maybe because of my fixation for carrot halwa, I thouight it might taste somewhat familiar, though it does not taste even a wee bit like halwa but this sure has turned to be one of my favorites, and will be making it all through the cold winters, since this cake is so heart warming.

The thing here is that I used clarified butter or desi ghee as we call it here, to make this and boy! was I glad, it was sooo good, Desi ghee is a staple in all Indian households and especially here in Northern India we tend to stock it up for the winters, and a dollop is lovingly put on top of all lentils and veggies, to give it an extra special warm taste that is so good for the soul! .To make it at home- melt butter in a pan and let it bubble away gently till the residue at the bottom turns golden, cool and filter into clean jars, this clarified butter will keep for several months, I think I will be using desi ghee for a lot more baking from now on...

carrot cake2.JPG

This cake has a lot less amount of fat than normal, I guess since the carrots are also moist and with just a subtle hint of cinnamon, very good with some Vanilla Ice cream or clotted cream, a friend at work tasted it, raved about it and said it would be even more awesome if I sandwiched a layer of icecream and did a flambe with rum on it! hmmm good idea, I still have some left :)... to make this cake u require-

  • Clarified butter-3 tbsp (60 gms)

  • Sugar (powdered)-1 cup

  • All purpose flour-1 cup

  • Baking powder-2 tsp

  • Carrots (grated with the big holes side of grater)-1 and 1/2 cups

  • Raisins- a handful

  • Walnuts (if desired)- a handful

  • Eggs-2

  • Vanilla extract-1 1/2 tsp

  • Cinnamon-1/4 tsp

Beat softened clarified butter and sugar together till creamy, add the eggs and vanilla essence, tip in the carrots and mix well.Combine flour and baking powder, and add to the egg mixture, next add the raisins, nuts and cinnamon.Pour into prepared cake tin, bake in preheated oven at 180 C for 45 minutes or till a skewer inserted comes out clean.

carrot cake1.JPG

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October 30, 2009


mini apple pies.JPG

It's getting colder with each passing day, Winter's upon us after the sveltering summer heat, our food choices are greatly influenced by the weather and these days I find myself cooking up more soups, stews and ...warm apple pie!...and of course lovin every minute and bite of it!!.

Apples are in abundance here and the availability of so much good local produce is enough for me to dream up the best way to enjoy them, I made these pies in miniature form so each could have their individual pie with clotted cream or Ice cream as they wished.The shortcrust pastry is the easiest you can come across and very good to work with, I chanced upon the recipe at BBCgoodfood.com and it can be found here.

I baked the individual pastry cases in a muffin pan, so that I could have six at one go, the texture of the pastry is very tender, buttery and flaky, the filling is sweet apples doused in a buttery cinnamon syrup, the end result is truly warming, very decadent and rich, with a wonderful sticky crunch to it that comes with the addition of raisins and nuts.To make these mini apple pies you require-

  • Shortcrust pastry- 1 recipe, (can be found here alongwith video pictorial).

  • Apples-3

  • Sugar-1/2 cup

  • Butter-1 large knob

  • Nuts-1/4 cup

  • Raisins-1/4 cup

  • Cinnamon-1/4 tsp

  • Preserve of choice-2 tbsp (preferably peach)

Assemble shortcrust pastry first acc. to recipe, roll out into small rounds that fit into a muffin tray, make six of these and press down carefully into pan like in the below pic, dip a fork in flour and press down edges to give a neat look, bake till slightly golden, don't forget to reserve some dough for trimmings on top, keep aside.


To prepare filling-Peel and core apples, dice.In a heavy bottom sauce pan combine all the ingredients for the filling except preserve and add 1/2 cup water, cook on slow flame till apples are tender, about 15 minutes, and there's only a little thick sugar syrup left, keep aside.To assemble, brush the insides of all pastry cases with preserve this is required to prevent pastry from getting soggy, spoon in prepared filling and roll out reserved dough into strips, place in lattice shape on top, brush with egg wash and bake till golden at 180 C, in a pre heated oven, Serve warm dusted with castor sugar and more ground cinnamon.

mini apple pies1.JPG

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October 27, 2009

Tuberoses (rajnigandha)


My favorite flowers..your's too?

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October 21, 2009


crispy chaklis.JPG

Never thought that I could make these at home! They look just so perfect, and that crackly texture, oh my!, but I am so glad I did...they turned out soooo perfect I could HARDLY BELIEVE IT, will be making them all the time now for sure, they are the perfect accompaniment for my evening cuppa :)

  • Rice flour-1 cup

  • All purpose flour-1 cup

  • Ghee/clarified butter-2 tbsp

  • Urad dal-2 tbsp

  • Cumin seeds (zeera)-1/2 tsp

  • Fenugreek seeds (methre)-1/2 tsp

  • Asafoetida( hing)-a pinch

  • Sesame seeds (safed til)-1 tsp

  • Red chilli powder-1/2 tsp

  • Salt to taste

  • Refined oil for frying

Dry roast the dal, cumin and fenugreek seeds, cumin and asafoetida, cool and grind finely in a coffee grinder.Combine the rice flour and refined flour, rub in the ghee till it resembles coarse breadcrumbs, add the ground mixture alongwith salt and with the help of water knead into a soft, smooth dough(this takes about 10 minutes), oil the insides of a chakli press and take small portions of the dough to roll out into circular shapes using star disc, slip these into medium hot oil and fry carefully till golden, drain and serve, or store in airtight container, will keep for several weeks.



These are very good with tea or coffee, I am having some right now with some hot ginger tea, and really they DO NOT last long in my house as they are very addictive :)

crispy chaklis1.JPG

Diwali has come and gone but the memories linger on...I made some free hand rangoli at the entrance of my home, pics of which I absolutely must share with you all...

diwali rangoli.JPG

diwali rangoli1.JPG

as darkness falls...

diwali rangoli3.JPG

diwali rangoli2.JPG

another one which I had posted earlier too...

rangoli on diwali.jpg


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