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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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