in love with food

CREME' CARAMEL/CARAMEL CUSTARD...a fab party dessert!

2011-08-20T16:49:00.046+05:30

A really easy fool proof recipe of this perfect dessert!...the secret here is to use full cream Milk of the best quality you can find, I have perfected this recipe over a period of several years, since it is difficult to achieve that perfect melt-in-the-mouth creamy gorgeousness the Creme' Caramel deserves!!!

Ingredients-

for the caramel

Sugar-6 tbsp
Water-2 tbsp

For the Custard

Whole/Full cream Milk-1 and 1/2 cups
Skim Milk Powder- 100 gms
Eggs-4
Pure Vanilla extract- 2 tsp
Condensed Milk- 5 tbsp

Method-

Combine the sugar and water for the caramel and set on heat, let the sugar melt and bubble away, keep stirring all the time, till it achieves a deep brown/golden colour.

Take a metallic mould, one which can be put in the pressure cooker for steaming later.
Pour hot caramel and swirl all around quickly before it hardens, no need to grease, set aside.
Combine all the ingredients for the custard in a large bowl and beat well.
Pour into prepared tin, and cover with a piece of foil.
Steam in pressure cooker without whistle for 20 minutes,switch off flame and let cool

Invert onto serving plate and serve warm or chilled along with Fruits/Vanilla Ice cream/whipped cream.

CHEESE AND ONION QUICHE

2011-08-15T21:11:00.000+05:30

What is a Quiche??...an open pastry case, filled with a mixture of eggs, cream and other savoury (= not sweet) foods, which is baked and eaten hot or cold

pronounced as -/kēSH/

This delicious flaky pastry shell filled creamy savoury treat is a perfect accompaniment to your evening Tea or Coffee.

Ingredients-

for the pastry shell-

Plain flour-175 gms
Salted butter-80 g
Chilled water- a couple of tbsp.

For the filling-

Milk-200 ml
Butter-1 tbsp
Onion-1 medium chopped
Heavy Cream-2 tbsp
Eggs-2
Cheese-1/2 cup grated
English mustard-1/2 tsp
Salt and black pepper to taste

For the pastry shell-

Sieve flour in a large bowl.
Rub in the butter till the mixture resembles fine breadcrumbs.
Add chilled water, a tbsp at a time till the whole thing comes together as a stiff dough.

Wrap in cling film and chill for 15 minutes.

Gently unwrap and roll out pastry, grease and flour one large tart pan or 4 individual pans.

Fit out the pastry and trim edges, return to chill for another 15 minutes.
In the meantime preheat oven at 200 C, bake the cases for 15 minutes and take out.

For the filling-

Heat butter gently, and add onions, let sweat.Turn off heat when pink.
Add the rest of the ingredients to the cooled onions, reserving only a little egg white.
Brush pastry cases with the reserved egg white to seal in and prevent pastry from turning soggy.

Gently spoon in the filling in to the shells and bake for 20-30 minutes till filling is set.
Serve warm.

CRUNCHY PEANUT BUTTER COOKIES- Easy Step-by-step recipe

2011-08-01T21:36:00.000+05:30

These are the perfect accomapaniment to your cup of Coffee,... crispy, crunchy, melt-in-the-mouth buttery goodness and so easy too! They are bound to become yours and your kids favourite too!! After all who can say no to protein packed cookies that are delicious and easy to boot!!

Here's the recipe-

Ingredients-

(makes 24)

Plain flour-140 gms
Soda-bi-carb- 1/2 tsp
Salt-1/2 tsp
Butter-115 gms (at room temp.)
Egg-1
Vanilla essence-1 tsp
Crunchy peanut butter- 250 gms
Sugar-165 gms

Method-

Sift together the flour, soda and salt and keep aside.
Cream the butter and sugar together until light and fluffy.
Stir in the Peanut butter and blend well, stir in the dry ingredients.
Chill till firm.
Preheat oven to 180 C, Grease 2 baking sheets.
Roll out teaspoons of dough into balls.
Place on prepared sheets and with a fork, make a criss cross pattern as shown in pic.
Bake till lightly coloured, 12-15 minutes.
Cool on a wire rack.

THAI YELLOW CHICKEN CURRY- Easy step by step recipe

2011-06-16T22:23:00.000+05:30

It is after a long hiatus that I am writing this post, but I do promise to be regular from now on, I would also like to thank each one of my readers who have been regularly writing in to me for their queries or suggestions.Please do keep writing in at bindiyasingh7@gmail.com.
Today I made this warm, milky, flavorful Thai curry which is very comforting eaten with freshly boiled basmati or jasmine rice, it scores high on the nutrition scale too and is tasty to boot, so lets get cooking!
Thai yellow curry paste is easily available at all supermarkets and is easily distinguishable from its Red and Green counterparts, using Coconut milk from a tetrapack is so easy and I definitely prefer it over the elbow grease of extracting milk from fresh coconuts.

Ingredients-

Boneless Chicken- 500gms
Coconut Milk- 200 ml (freshly squeezed from 2 coconuts or packaged)
Thai yellow curry paste-50 gms
Refined oil-2 tbsp
French beans- a handful, top and tail
Brinjals(long variety)- 2-3 sliced lengthwise
Cauliflower(separate into florets) 1/2 cup
Carrots-1/2 cup diced, if desired
Cilantro/ Coriander- for garnish
Salt and black pepper to season

Method-

Heat oil in a heavy bottom pan and empty the contents of Yellow Curry paste(easily available at all supermarkets).Fry for a minute.
Add the washed Chicken pieces and continue frying on low heat for another 5-8 minutes.
Next tip in the coconut milk and stir well, add salt.
Add the veggies and cover, add 1/2 cup more water if required.
Cook for another 15-20 minutes till the Chicken and veggies are both cooked through, taste and adjust seasoning.
Garnish with cilantro and serve with freshly boiled rice.Enjoy!

BE SMART...DIY LIKE HE DID IT!

2011-05-17T12:54:00.001+05:30

My brother lives alone in the US alone and is constantly in a fix about everything,... specifically Cooking...and he is forever on the phone with me asking me what to do???what to cook???how to cook???what to eat??? and so on and so forth haha.
Recently he came across an even bigger problem, his stove was not working and trust me it is enough for him to throw a fit... and call me up...of course lol, after hearing him out patiently, I suggested that he get either a repairman or as a last resort another stove top, now he being a student and on a tight budget at that was so completely devastated...then suddenly it stuck me...I had come across this cool website Partselect.com.
Both of us logged onto the site together and heyy check this out...there it was, everything you ever needed and on top of that- same day shipping, 30 day returns, 2 million parts, as we checked out the brand he owns there was even listings by colour, material and what not!
He quickly checked out what he needed, and there are even videos of how to replace that part, how helpful is that.I then pointed out to another good feature a Virtual repairman!, you just put in the model number and he will diagnose the problem for u!!
All in all so very helpful and my brother happily reported he got the stove fixed at a fraction of the cost, so I decided to post about it so that it helps my readers in a fix just liked it helped my bro!

GOOEY CHOCOLATE CAKE FOR MY BIRTHDAY (eggless and healthy too!)

2011-03-07T19:26:00.000+05:30

This is the cake I chose to bake on my birthday today, since a lot of my family and friends don't eat eggs.The cake is deliciously moist and tender due to the addition of yogurt, and intense chocolaty too due to the generous amounts of cocoa powder, a keeper all the way for sure, this is my go to recipe for an eggless cake!
The recipe is from the very talented Deeba's kitty and can be found here, I however played around with outstanding results, omitting eggs altogether whilst increasing the amount of yogurt.

Ingredients:

Flour – 1 1/2 cups

Wholewheat flour -1/2 cup

Cocoa – 2/3 cup

Instant Coffee – 2 tbsp

Baking Soda – 1 tsp

Baking powder – 1 tsp

Salted Butter – 1/2 cup; at room temperature

Sugar (powdered/caster) – 1 cup

Thick and fresh Yogurt/curd – 2 cups

Vanilla Extract – 1 tsp

Coffee Extract – 1 tsp (optional)

for filling-

Unsalted butter-50 gms

Chocolate-75gms

Icing Sugar 2 tbsp

for the frosting-

Full cream milk-2 cup
Cocoa powder-2 tbsp
Sugar (icing)-2 tbsp
knob of butter(1 tsp)

Method:

Grease well & flour pan you would be using approx 9' one, & preheat the oven to 180C.
Sift both the flours + baking powder + baking soda + salt + cocoa. Keep aside.
Beat the butter & sugar. Add the coffee & vanilla extract & beat.
Now alternatively add the flour mix & yogurt till well incorporated. Don’t over mix. The batter will be quite thick, ie, not a flowing one.
Turn into loaf tins/round/bundt cake pan level out & bake for 45 mins to an hour/until done. Slide a sheet of foil over the top loosely if you see it browning too soon.
Once done, cool in pan for 5 minutes, turn out on rack.
For the filling-
Microwave chocolate and butter till beginning to soften, mix well icing sugar(sieved) and beat well ,slice cake in half and sandwich.
for the frosting-
Take a small saucepan and add ingredients for the frosting, boil rapidly for 20-25 minutes till thick,add butter, let cool.Drizzle on top of the cake and add silver balls, chocolate savings etc. as desired.

NIGELLA'S CHOCOLATE FUDGE CAKE TOPPED WITH FRUIT

2011-02-26T11:37:00.000+05:30

"This is the sort of cake you'd want to eat the whole of when you'd been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts." what do you do when the cake is described as such?Bake it and frost it and eat it and go to heaven :-)
Well worth all the rave reviews on the net..this one is a keeper!The cake itself is pretty easy to pull together and has a fine, tender crumb but the buttercream frosting is a bit over the top, it calls for 250gms of butter which is a bit too much by any standards, I made it anyways but used it just to sandwich the cake and chucked the rest!, instead I opted for a lighter Chocolate frosting from one of my previous posts and also topped the cake with some fresh fruit, basically black grapes and kiwis, the end result...absolutely delicious!!.
Here's the recipe from Nigella's own website-

Ingredients

FOR THE CAKE:

400g plain flour
250g golden caster sugar
100g light brown sugar
50g best quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 eggs
142ml/small tub sour cream(I used yogurt with 1/2 teaspoon of lemon juice)
1 tablespoon vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water

FOR THE FUDGE ICING:

175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tablespoon vanilla extract

Method

Preheat the oven to 180°C.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl whisk together the eggs, sour cream/yogurt and vanilla until blended. Using an electric mixer, beat together the melted butter and corn oil until just blended, then beat in the water, at this stage I was quite amused and excited to use chilled water, something I have never used before, it did cause the butter to harden up again but continue and things will be fine. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything's light and fluffy.DO NOT SKIP THIS or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
I did use a quarter of the icing for sandwiching the cake but used a lighter, glossier frosting(recipe here) for the top.Top with fresh fruit.

Serves: 10. Or 1 with a broken heart!

WINTER SPECIALS- CONDENSED MILK CARROT/GAJAR KA HALWA

2011-02-06T10:06:00.000+05:30

The craving for dessert intensifies during Winter months, and I find myself hunting for a bite of something sweet especially after meals, gajar ka halwa/meetha is one such dessert without which Winter months seem incomplete, it is an absolute must-have!, mostly cooked in large quantities and stored in the fridge, small quantities are then taken out over time and heated till piping hot before consumption.Here's how to make this delicious dessert-
Ingredients-

Carrots- 3/4 kg
Condensed Milk-1 can
Milk- 1 liter full fat
Cardamom (green)-2-3 crushed
Mixed dry fruits-1/2 cup
Clarified butter(desi ghee)-1/2 cup+1 tbsp for frying the dry fruit

Method-

Wash, peel and grate the carrots.
Heat ghee in a heavy bottom pan and fry grated carrots till fragrant, about 15 minutes,this is very important to impart a good flavour to the halwa
Add the Milk, condensed milk and cardamoms and cook on a slow flame, stirring carefully till Milk is absorbed, this will take about half an hour, do not stir too much or you will end up with a mush, but be careful not to burn it also.
Adjust sugar, fry the dry fruits and garnish the halwa with them, you can also add some khoya/mawa to the halwa at this stage.
Enjoy the halwa hot :-)

Bakeware set shopping at CSN stores

2011-01-22T19:27:00.001+05:30

First of all wishing my lovely readers a very Happy New Year! Hope you guys partied hard, coz I certainly did :-)...secondly I am soooo excited...finally I would be getting my first Springform pan, have been eying one for a really long time..., cheesecakes here I come!I think the benefits of such a pan are many, for sponge cakes, cheesecakes and angel cakes, they are so convenient, will be getting one from CSN stores, they have a great collection esp. their cute little tart and quiche pans.
And they also have a terrific range of Modern office furniture, which would be just lovely in my New office..so I am all set for some serious 2011 shopping!!
Till then take care

HOMESTYLE CHICKEN CURRY

2010-12-21T20:27:00.001+05:30

Once in a while I love to make something totally unpretentious, simple and earthy, in other words "homestyle", easy and full of wonderful flavours this delicious curry had every one asking for seconds, serve piping hot...it will definitely be more than welcome in this biting cold.
Ingredients-

Chicken- 1 (cut into 12 pcs)cleaned and washed
Ground onions- 3 medium sized
Tomatoes pureed-3 medium sized
Bay leaves-2
Cloves-4
Cinnamon- 1 pc
Cardamom-2 crushed
Clarified butter(desi ghee)-2-3 tbsp
Whipped thick curd-1/2 cup
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Salt and pepper to taste
Coriander and green chillies to garnish

Method-

Heat ghee, add all the whole spices and fry till fragrant.
Add the ground onions and fry till brown stirring all the time
Now add the tomatoes and ginger garlic till masala leaves side of the pan.
Lastly add yogurt and the chicken, cover and cook till chicken is done, no need to add more water as chicken will leave water.
Check if Chicken is done then season with salt and pepper , garnish with slit green chillies and coriander.Enjoy with hot paranthas, butter naans or rice!

CREAMY TOMATO PANEER laced with fenugreek and mint...

2010-12-02T12:09:00.002+05:30

A classic Paneer dish one which is nowadays found on every restaurant menu..the tanginess of the tomatoes enfolds the soft creamy paneer in a warm embrace, here I have added just a touch of methi and mint which elevates this dish a notch up.Serve hot with naan's, paranthas or fresh bread.
Ingredients-

Fresh cottage cheese(paneer)- 200 gms
Ginger paste (fresh ground)- 1 heaped teaspoon
Garlic paste (fresh ground)- 1 heaped teaspoon
Onions- 2 medium sized skinned and pureed in blender
Tomatoes- 3 large sized (blanched and pureed)
MDH Kasoori methi- 1/2 tsp crushed and stems removed OR fresh fenugreek- 1 tsp chopped
Fresh mint- 1/2 tsp finely chopped
Garam masala- 1 tsp
Cumin seeds-1/2 tsp
Orange food colour (optional)- a pinch or few drops
Heavy cream- 2 large tbsp.
Green chilli- 1 finely chopped
Oil- 2 tbsp
Salt and black pepper to taste

Method-

Heat oil in a heavy bottom pan, add cumin seeds and let sputter, add the ginger and garlic paste and fry for a minute
Add the onion paste and fry till very light brown, take care not to over brown.
Now add the tomato puree and cook till oil separates from the masala.
Cube the paneer into bite sized pieces.
Add the cream, garam masala, green chilli, kasoori methi, mint, food colour to the masala and give it a good stir, add 1/2 cup hot water and cover.
After 2-3 minutes tip in the paneer, season with salt and pepper, don not cook the paneer for too long as it becomes tough, just a minute should suffice.Let the paneer soak in the flavours for 5-10 minutes.
Serve piping hot garnished with more mint/coriander.

WORLD'S HEALTHIEST FOODS...add them to your daily diet!

2010-11-30T11:14:00.000+05:30

BEST DIET TIP #8

2010-11-10T09:08:00.002+05:30

DIWALI NOSTALGIA...Rangoli at work!

2010-11-07T15:58:00.000+05:30

HOW TO KEEP FIT DURING DIWALI!

2010-10-30T10:21:00.000+05:30

Eat only the foods you really enjoy.

Limit yourself to eating only those foods you really enjoy. Do not use the season as an excuse to over-indulge.

Watch out for emotional eating.

Watch out for stuffing your mouth to relieve some of that stress from arranging and attending parties and meeting friends and family.

Get enough sleep.

Believe it or not, some studies have shown that when people are short on sleep, they eat more.

Have realistic expectations.

Diwali is not the time to try and lose weight. Consider yourself successful just to maintain your weight. Don’t feel guilty either if, in spite of your best efforts, you put on a kg or two. A few kgs are easily taken care of when your schedule gets back to normal in December.

Beware the “all-or-nothing” attitude.

This time can be deadly if you have the “all-or-nothing” attitude towards food. This attitude says: “What’s the use? I over ate during the Diwali party. I might as well stop watching what I eat and go all the way”

Create lower calorie versions of high calorie favorites.

If you are talented in the kitchen, consider modifying some of your favorite recipes to make them lower in total calorie content.

Eat low-calorie at home, high-calorie when eating out.

To really enjoy all the rich food that is served at parties without putting on too much weight, eat low calorie meals at home to even out the total damage.

Modify your fitness routine.

You need exercise now more than any other time during the year to manage stress levels and to burn off all those excess calories.

Instead of not exercising at all, try modifying your usual routine by cutting down on either the frequency or the duration of your workouts. If you are used to working out daily, try cutting it down to two to three times a week. If you are used to one-hour workouts, try doing only thirty minutes. The whole point is that you should continue to do some exercise instead of none at all. Not only will this maintain your fitness till the end of year, but it will also help calm you.

BEST DIET TIP #7

2010-10-26T09:51:00.000+05:30

BEST DIET TIP #6

2010-10-19T10:38:00.002+05:30

BEST DIET TIP #5

2010-10-12T09:25:00.000+05:30

BEST DIET TIP #4

2010-10-06T10:22:00.000+05:30

Click on above image to enlarge

BEST DIET TIP #3

2010-09-28T12:25:00.000+05:30

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BEST DIET TIP #2

2010-09-21T12:29:00.000+05:30

and here's something -Just for laughs...enjoy!

BEST DIET TIPS FOR YOU!

2010-09-07T09:15:00.000+05:30

NUTRITION TIP OF THE WEEK

2010-08-31T10:51:00.000+05:30

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NUTRITION TIP[ OF THE WEEK

2010-08-24T09:06:00.000+05:30

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HEALTHY LIFESTYLE TIP OF THE WEEK

2010-08-17T14:03:00.001+05:30

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NUTRITION TIP OF THE WEEK

2010-08-10T09:32:00.002+05:30

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FRESH PLUM TEA LOAF (eggless)

2010-08-09T17:11:00.001+05:30

Fresh Plum Tea Loaf

Farewell to the last of Summer stone fruits also...spotted some ripe, deeply rich in colour plums and thought that why not slice up the juicy, bursting with flavour fruit and bake into a loaf?A perfect high in taste, low calorie accompaniment to the evening cuppa Tea!
To make this divine loaf you need-

Self raising flour-175 gms/1 and 1/2 cups
Baking powder-1 tsp
Butter-50 gms
Skim milk-4 tbsp (60 ml)
Plums-4 big, ripe and juicy, sliced
Vanilla extract-1 tsp
Sugar-50 gms

Method-

Preheat the oven to 180 C/350 F.Grease and line a 450 gm loaf tin.Sift the flour and baking powder into a mixing bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar, add the milk, vanilla and sliced plums and mix.
Spoon into prepared tin and bake for 40-45 minutes.Run a knife around the edges to loosen, then turn out on a wire rack to cool.

Slice when cool and serve with Tea/Coffee.

SOME MEAN LEMON RICE (CHITRANNAM)!

2010-08-03T19:31:00.002+05:30

Have you noticed the spicy NEW Indian look of "In love with food"??, thought of whipping up something that India holds dear to the heart, and guess came to mind?...yes! some Lemon rice or Chitrannam, sour, hot and real good.Husband takes a bite and fondly says, "Wow! That's some mean lemon rice!".

To make this you require-(recipe from here)

4 cups of freshly cooked rice.
2 to 3 juicy lemons
6 to 8 green chillies,deseeded and slit
1/4 cup Chana dal (soak for an hour)
2 tbsp Urad dal
1 teaspoon each salt and turmeric
2 tbsp ghee
12- 15 fresh curry leaves.
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
1 medium boiled potato

Method-

Heat ghee in a pan and add the cumin, mustard and curry leaves, fry till sizzling.
Add chana and urad dal as well as the potato and green chillies and cook till crisp and brown.
Now add haldi and salt and cook for a few more minutes.,tip in the rice and give a good stir lastly squeeze lemon juice on top and serve hot.

TIPS-

I prefer Basmati rice and cook it till just done, not mushy.The way to do this is to take rice in a large vessel and add plenty of water to it.Cook on medium flame for 15-20 minutes adding more water to keep rice submerged.Taste a grain or two for doneness.Drain well and leave on slow flame again to dry out any remaining moisture.You will get perfect rice like in a pulao.
Be careful while handling chillies.Been there, done that!, wear gloves.I find the amount of chillies little high for my preference so deseed them accordingly.
I use boiled/raw potato both depending upon what I have at hand, so can you.
Don't skip the curry leaves, they are very important.
To get this shape of rice press down hot rice in a bowl or katori with the back of a spoon, put a plate on top on which you would be serving and turn upside down, Voila!, you have the desired shape.Garnish with curry leaves and serve.
Cashewnuts and peanuts are also fried till golden and added for extra flavour.
The accompaniment of choice for Chitrannam is yogurt since it cools the palate, given that the rice is hot, spicy and tangy.

NUTRITION TIP OF THE WEEK

2010-07-31T08:57:00.002+05:30

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As most of you are aware that I am a Nutritionist/dietitian by profession, I thought that why not post about that on a regular basis to benefit my readers! Have a healthy and happy weekend!!

KASHMIRI MUTSCH REVISITED ( Meatballs in a Spicy Gravy)

2010-07-21T21:42:00.003+05:30

I have been eating mutsch since I was a child, breaking up the oblong meatballs with my hands and mashing them into soft, fluffy rice.( my mom makes the best!).

I have earlier posted the recipe of her mutsch which can be found here, (she makes it the way my father's family have always made it in Kashmir, having learned their ways as a young bride) however I recently came across another recipe of mutsch, probably a purer version at a kashmiri's blog- Anita of A Mad Tea Party, she lists them amongst the 5 things to eat before you die :), and rightly so!

Both me and mom were eager to give it a go, the results were very good, though I am probably more partial to my mom's recipe since I have grown up with it and the addition of yogurt gives the mutsch a delicious tang!

Mutsch (recipe from here)

For the meatballs
500gms minced mutton
1 heaped T Kashmiri chilli powder
1 ½ heaped T saunf (fennel) powder
1 t sonth (dry ginger powder)
1 clove of garlic, minced
2 cloves
2 black cardamoms
1 t Kashmiri garam masala ( see note below)
salt
3-5 T mustard oil
For the gravy
2 cloves
2 black cardamoms
1 bayleaf (Indian ones are 3-4” long)
1 T mustard oil
1 T Kashmiri chilli powder
1 heaped T dhaniya(coriander) powder (optional)
1 heaped t sonth
2 heaped T saunf

To make the meatballs
Place the ground mutton in a large mortar. Powder the cloves and the black cardamom (keep the outer husk aside) and add to the mince.

And the rest of the ingredients and pound well. Pinch off small portions, and shape into oblongs (I give it a gentle roll between the palms). Let rest for 20-30 min.

I added 3 spoons of oil as stated in the original recipe to keep the mutsch soft

To prepare the gravy:
In a heavy flat bottomed pan heat some oil (1-2 T), when hot add the cloves and the bayleaf, dhaniya, saunf, and sonth powders, as you add the red chilli powder keep a cup of water at hand. Stir quickly to roast/fry the spices and then add water. Add another cup or cup and a half of water. Bring to a boil.

Grind the black cardamoms and add to the pan with the husk from the two used for the meatballs. Turn the heat to medium and carefully and gently lower the oblongs into the pan. Cover and let simmer for 30-40 minutes. The gravy will have reduced by a third and the meat will be done. Sprinkle a half teaspoon of Kashmiri garam masala and mix.Serve with warm steamed rice or paranthas.

If you don’t have Kashmiri garam masala: pound together one black cardamom, half inch piece of cinnamon, and 3 cloves, and use.

OTHER KASHMIRI DELICACIES ON THIS BLOG:

TENDER GRILLED CHICKEN PITA POCKETS WITH HUMMUS AND GREEN BEANS

2010-07-14T19:25:00.000+05:30

Lebanese style recipe- Pita bread with tender, juicy chunks of Chicken, makes for a complete meal and it is healthy to boot! Most of the prep work can be done a day ahead, then all it takes is last minute assembling and you have dinner on the table in minutes.

Ingredients-

Pita bread- 4 (sliced in half to make 8 pita ‘pockets’)
Boneless chicken- 500 gms (cut up into bite sized pieces)
Ginger +garlic paste (fresh)- 1 tbsp
Fresh yogurt- 1 cup
Fresh French beans- 250 gms ( top and tail)
Salt and black pepper to taste
Grated cheese, sliced onions, tomatoes and lettuce- acc. to requirement
For the Hummus-
Boiled chickpeas-1 cup
Lemon juice- 2 tbsp
Garlic- 2 plump cloves (minced)
Tahini- 1 tbsp
Olive oil- 2 tbsp

Method-

In a large bowl combine the yogurt and ginger-garlic paste, toss in the Chicken pieces, add salt and pepper and mix to coat evenly.Leave for at least 2 hours.

Pre heat griller and grill the chicken pieces for 20 minutes or till golden, keep warm.

Boil or steam the green beans, sprinkle salt and pepper and keep warm.

For the Hummus-

Combine the Chickpeas, lemon juice, garlic and tahini and blend in a blender, add salt to taste.Dish out in a serving bowl, drizzle olive oil on top.

To assemble and serve-

Lightly roast pita and fill pockets with the tender chicken, lettuce and onions, top with grated cheese and grill for a further 10 minutes till cheese is golden and bubbling.

Serve with the warm beans and Hummus.Enjoy!

PHOTOS AND PHOTOGRAPHERS... getting inspired!!

2010-07-12T10:17:00.000+05:30

A friend mailed me these pics (they seem to be just like food bloggers! :)), sharing them with you all...enjoy!

NUTTY BANANA MUFFINS

2010-07-05T17:58:00.000+05:30

Today in the morning I got a phone call from some close friends, saying that they were coming to visit, SO... I made these banana muffins, which were gobbled down in no time, one friend even requested that I pack the left over one's so that she can enjoy them with her evening coffee!
The honeyed flavor of bananas laced with cinnamon and topped with crunchy, toasty almonds is really delicious.
These little gems are a lazy cook's best friend as only a little dreamy stirring is all that is required!
To make these you need-

Flour-1 1/4 cup
Baking powder-1/2 tsp
Baking soda-1/2 tsp
Bananas- 2, very ripe, mashed
Eggs-2
Powdered sugar-3/4 cup
Vegetable oil/ melted butter-1/2 cup
Vanilla extract-1 capful/ tsp
Cinnamon- 1/2 tbsp
Salt-1/4 tsp
Almonds- a handful, pulse lightly in mixer

Method-

Preheat oven to 180 C.
Line muffin pan with paper cup liners.
Combine all the wet ingredients together- like Bananas, eggs, butter, vanilla and mix well either by electric mixer or by hand.
Combine all the dry ingredients together and gently fold into the wet mixture.
Place generous spoonfuls into the lined pan and sprinkle with almonds, bake for 15 minutes or till golden brown and well risen
Serve with hot/cold coffee.Lovely with a scoop of Caramel crunch/vanilla Ice cream!

RIDICULOUSLY EASY CHEESY PASTA

2010-06-30T19:04:00.000+05:30

Don't we all love easy, quick dinners?? I sure do, this is one such pasta recipe which is ready from scratch to the table very quickly!.. and is nutritious to boot...

To make this ridiculously easy pasta you need-

Ingredients-

Pasta of choice (I used tubes)-2 cups boiled till tender but not mushy, if you are a first timer, follow instructions here
Frozen mixed chopped veggies of choice(carrots, beans, broccoli, cauliflower)-1 cup (u can use fresh too)
Fat free/reduced fat mayonnaise-1/2 cup
Ready tomato puree-1/2 cup
Oregano-1/2 tsp
Garlic- minced-1/2 tsp
Sugar-1 tsp
Onion- 1 small diced
Olive oil- 1 tbsp
Grated cheese- 2-3 tbsp
Salt and black pepper

Method-

Heat oil in a heavy bottomed pan, saute garlic and onion for a minute till fragrant.
Add the tomato puree and fry till oil leaves sides of pan.
Microwave the mixed veggies on high for 5 minutes till tender, or simmer in open pan till tender but still crunchy even upto 1 day before.
Add the sugar and oregano to the tomato puree and mix well.
Now add in the vegetables, the pasta and mayo along with salt and pepper, combine thoroughly and cook till heated through
Sprinkle grated cheese (I skimped on the cheese but really you should not) on top and serve with toasted garlic bread.

TRIPLE CHOCOLATE BIRTHDAY CAKE

2010-06-18T10:29:00.000+05:30

I baked this Cake recently for a colleague at work, isn't it surprising that you can just close your eyes and bake a chocolate cake and be rest assured that it will be a roaring success!That's the power of chocolate on mere mortals :)

Though the recipe may seem lengthy it is really an extremely simple cake to make and put together, give it a try!!

Ingredients-

For the cake-

All purpose Flour-1 & 1/2 cups
Cornflour-1/4 cup
Castor Sugar-3/4 cup
Cocoa powder-4 tbsp
Butter- 1/4 cup, melted
Baking powder- 3 tsp
Egg-1
Vanilla extract-1 tsp
Milk-3/4 cup
Curd-2 tbsp
Salt-1/4 tsp

For the chocolate syrup-

Sugar-2 tbsp
Cocoa powder- 2 tsp
Vanilla essence-1/2 tsp

For the chocolate topping-

Semisweet chocolate- 30 gms
Butter- 50 gms
Plain Flour- 2 tsp
Silver balls, Chocolate leaves & a tbsp of melted chocolate for drizzling over.

For the Cake-

Preheat oven at 180 C, grease and flour medium cake tin.Combine sugar , flour, cocoa, salt, baking powder & Cornflour and sieve together.Combine egg, melted butter,curd, Vanilla and Milk and whisk.Gently mix the dry ingredients into wet and mix well with a rubber spatula.Pour the thick mixture into pan and bake for 30-40 minutes. Let cool

For the syrup-

Combine sugar, cocoa , vanilla and 1/2 cup water in a small saucepan, and boil on medium heat for 5 minutes till thick and syrupy, poke holes in cake and pour over the syrup, let soak for 15-20 minutes.

For the topping/icing-

Melt butter in a heavy bottom saucepan, add flour and let cook on very gently heat till pale, about a minute, next add water and let it come to a boil, add chopped chocolate and stir continuously, it will begin to thicken like custard, tip in the sugar, let boil, remove from heat and let cool, use while still warm.

To assemble-

Carefully invert the soaked cake over serving dish, and pour warm icing on it, it will drizzle down into a glossy cascade.Let it sit in the fridge for 15-20 minutes, place chocolate leaves in the middle, sprinkle silver balls and drizzle some more melted chocolate on top, you can add cherries or jam too.Chill overnight.

RIDGE GOURD PEPPER CHUTNEY

2010-06-06T11:28:00.001+05:30

Saw these beautiful pink flowers in full bloom in the garden today, can anyone tell me their name??

I have never cooked with ridge gourd before, only seen pictures of it on a lot of blogs, so the other day after getting a couple of them from the farmer's market decided to look up what to cook with them.The search led me to Mahanandi with Indira taking this humble gourd to new heights, I had to make this unusual Low calorie and nutritious chutney soon...it was delicious, tangy and really hot! Try it!!
There were a couple of things I did differently, like I added like a bit of cayenne pepper and more onions and also blended the chutney to a smoother consistency in a blender.
RIDGEGOURD PACHADI (Beerakaya) recipe adapted from Mahanandi
Ingredients-

Ridgegourd-1 peeled and chopped
Onions- 2 medium, peeled and chopped
Cumin seeds- 1/2 tsp
Black pepper-1/4 tsp
Salt to taste
Tamarind paste-1/2 tsp
Cayenne pepper (deggi mirch)- 1/4 tsp
Oil-a splash

Method-
Heat a kadhai and add a splash of oil, add cumin seeds and black pepper and toast for a few seconds, next tip in the onions and ridge gourd pieces and cook for 3-4 minutes, stirring well, add cayenne pepper and salt and mix well, lastly add tamarind paste and let cool to room temperaure. Cool and blend till smooth.Enjoy with rice or paranthas.

CHOCOLATE DATE CARAMEL CAKE (eggless)

2010-05-28T21:36:00.000+05:30

I love anything with caramel in it and this cake is a classic combination of great flavors, it is one of those rare occasions when I bake a cake without eggs, and really loved the end result.
Ingredients-
for cake:

Flour-300 gms
Baking powder-1 tsp
Chopped dates-150 gms
Chopped walnuts- 50 gms
Melted butter-4 tbsp
Brown sugar-115 gms
Skim milk-300 ml

for the caramel filling and icing:

Sugar-2 large tbsp
Double cream-1/2 cup
Vanilla extract-1/2 tsp
Cooking chocolate-30 gms
Icing sugar-1/2 tsp

Method-

Sift flour and baking powder.Stir in dates.
Preheat oven to 180 C.Grease and line cake tin.
Mix the melted butter, sugar, dates and milk and stir into dry ingredients.
Spoon into prepared tin and bake till golden brown and firm approx 45 minutes.
for filling and icing-
Take a heavy bottom pan and add sugar along with 4 tbsp of water to it, put on flame and let caramelize, stirring frequently.
When sugar is golden take off heat and add a splash of water to cool down, next tip in the cream reserving 1 tbsp for the decorative piping, add vanilla and put back on heat, stirring well till thick.
Let the cake cool, then split into half with a sharp knife, spread out half of the caramel filling and sandwich cake.
Put the rest of caramel filling back on low heat and add the chopped chocolate, stir well till chocolate melts, let cool till warm and then pour on top of cooled cake.
Let the cake chill in the fridge, then combine the reserved cream with 1/2 tsp icing sugar and whip, pipe a trellis pattern on the cake with a plain small nozzle.Let the icing set

SAGAR'S PERFECT APPLE CINNAMON CAKE

2010-05-24T13:15:00.009+05:30

As is apparent from my earlier posts, we are a family always interested in food and all things related, my nani, though she did not know at that time has produced a progeny of cooks into this world, both her children are naturals, and so are some of her grandchildren, some explored it professionally like my brother- Sagar (a Hotel mgmt grad from IHM, Pusa, went for further studies to Palm Beach Resort, Florida and is currently working with Woodlands Restaurant, London), and some like me passionately blog to live!.
Living in London, Sagar has developed a particular penchant for British food and has invariably adopted their love for baked treats.
This Perfect Apple Cinnamon cake is from his secret repertoire and he does not stop raving about it, the recipe I am posting just as he sent to me, enjoy!

RECIPE FOR PERFECT APPLE CINNAMON CAKE
Dear Bindiya,
This is my recipe for the Perfect Apple and Cinnamon cake that I like to have with my friend Lily Chatterjee for our special afternoon tea!!!

Ingredients-

100 gms Flour
100 gms Sugar
50 gms Butter
3 nos Eggs
few drops Vanilla essence
pinch Baking powder
2 no apple (peeled, cored and halved or quartered)
handful Sultanas
1/2 tspn Cinnamon

Method-Preheat the oven at 180 deg. F Melt the butter in the baking tin...remove the melted butter and line the tin.Peel and core and halve or quarter apples,mix with raisins and dust them with some cinnamon and flour. Double sieve the flour with baking powder. Beat eggs and sugar and vanilla essence till peak consistency .Divide the flour in 3 portions. Add the sieved flour in the beaten egg and sugar mix, in 3 parts, use a wooden spatula to mix well, use the cut and fold method(full circle and cut in the middle) .After adding all the flour, add the sultanas to the mix, then add the cinnamon.Mix gently. Add the melted butter in the end, just pour from the side and one final gentle mix. Pour half mix in to the lined baking tin, place halved apples gently and top with rest of mix. Bake in the pre-heated oven for about 20 minutes at 180 deg C. Dust with Icing sugar.
Best eaten slightly warm so just warm in the microwave for 30 seconds before serving. Tastes great with Chantilly cream or honey or ice cream or on its own.

Love,
Sagar Varun
Needless to say the Cake came out perfect!

WHOLEWHEAT FLAXSEED AND SESAME BREAD

2010-05-20T21:35:00.009+05:30

Flaxseeds are the best vegetarian source of Omega 3, a decade ago this ubiquitous little brown seed was used as fodder for cattle, now you can find it on the list of Top 10 Superfoods!
I bake my own bread and try to make it as healthy and nutritious as possible and believe me it REALLY does not take time neither is it too complicated, all that you get is pure, simple pleasure...
Ingredients-(makes 1 loaf)

Wholewheat flour (atta)- 200 gms
Plain flour-50 gms
Flaxseeds-3 tbsp
Milk-1/2 cup
Fresh curd/yogurt- 2 tbsp
Butter- 30 gms (diced) Salt-1/2 tsp
Sugar-2 tsp
Fresh yeast-2 heaped tsp
Egg-1
Sesame seeds- for sprinkling over

Method-

Roast flaxseeds lightly, cool and grind to a powder reserving some for sprinkling on top.
Combine milk, and curd, add sugar heat till milk is lukewarm, stir in the yeast and wait for 10 minutes till frothy.
Measure out flour in a large basin, rub in the butter so that it is like breadcrumbs, add salt and flaxseed powder.
Break egg in a bowl and reserve little for egg wash, add rest to the milk mixture, now knead a dough by making a well in the center and adding the milk mixture, knead into a smooth dough.
Oil a bowl and put the ball of dough, turning over so that the oil coats the ough, cover with cling film and let rise for 1 hour in a warm place till double in bulk.
After an hour remove cling film and punch down dough, now shape and leave for second proofing and then bake.
Brush with reserved egg wash and sprinkle flax and sesame seeds, bake shaped dough in a preheated oven (200 C ) for 35-40 minutes or till golden on top. Slice thickly and enjoy slathered with butter.This healthy bread is off to Yeastspotting- a weekly showcase of baked goods

SUMMER FRUIT LOAF

2010-05-10T14:33:00.001+05:30

Summer stone fruits are flooding the market, tart, ripe and juicy!They are perfect for any baked dessert.The minute I bought these I had a tangy fruit loaf in mind, perfect with Iced Tea.Though the first fruit is luscious on it's own, this loaf stays long after the fresh fruit has gone!!

To make this loaf you need-

Caster Sugar-50gms
Plain flour-115 gms
Baking powder-1 teaspoon
Assortment of Summer stone fruits (I used 3 ripe plums, 2 peaches and about 5 fresh apricots)
Egg-1
Butter-50 gms (melted)Walnuts-1/2 cup chopped
Cinnamon if desired

Method-

Preheat oven to 180C.Grease and line a 450g tin and keep aside.
Quarter the fruits and peel off skins, leave apricots whole and chop all fruits roughly.
Sieve flour with baking powder.
In a large mixing bowl combine butter, sugar and egg and mix well tip in the chopped fruit, walnuts and finally fold in flour.
Spoon into prepared tin and bake for 50-60 minutes.Turn loaf out onto wire rack and let cool, slice and serve.Will keep upto a week in an airtight container in the fridge.

CHEESY, MELTY CAPSICUM TOMATO PIZZA from a scratch!

2010-05-07T10:14:00.003+05:30

I am always amazed and awed when baking with yeast, I think it is the most satisfying of all my baking experiences.The aroma of fresh pizza baking in the oven is unparalleled and makes everyone's tummy growl.You can only imagine how difficult it was to keep the wolves at bay while I clicked photographs :)
Baking the pizza base is so easy and effortless and the results are delightful, crisp on the outside yet tender bread inside, the toppings can be altered according to preference.
makes 3 large pizzas
for the pizza base-

Flour-315 gms
Fresh yeast-2 teaspoons
Warm water-180 ml
Salt-1 teaspoon
Olive oil-2 tbsp
Sugar-1 tsp

for the topping-

Sliced tomatoes-2
Sliced capsicum-2
Sliced onion- 1 large
Oregano
Tomato ketchup
Pizza cheese

Method-Sieve flour in a large bowl, add oil and salt.In another bowl pour in warm water, add sugar and yeast , leave for a few minutes, knead a dough with this warm water, yeast mixture till a smooth, silky result is achieved.
Leave in an oiled bowl covered with cling film for an hour.
To assemble- roll out dough into discs and leave on baking tray or half an hour, bake this base for 15-20 minutes till just beginning to colour, remove and spread ketchup as well as other toppings as desired, top with grated cheese and oregano, bake in a hot oven till cheese has melted and sides of the pizza are golden.Enjoy!

CELEBRATING MY 200th POST WITH TENDER BUTTERMILK SCONES!

2010-05-02T09:18:00.009+05:30

"I am happy and grateful that this is my 200th post and I hope to continue to post more in the coming days, months and years...I will not say that I never knew where time flies, I felt every moment of it, yes, everytime I cooked, baked, fried, everytime I created a setting for the perfect photo and everytime I sat down to write a post, I felt every minute of it...that is why there is so much of me all over these pages..."
Scones are an integral and traditional part of an English Tea though they are of Scottish origin, these tender, buttery bite-sized treats are delicious with clotted cream and jam.Buttermilk scones are salty and can be enjoyed split and simply buttered, with cream cheese spread, with jam or even on their own, dunked in a cup of sweet Tea.
The recipe below is from my favorite book-Complete baking by Martha Day
To make these you require-
makes 15
Ingredients-

Plain flour-200gms
Salt-1 teaspoon
Baking powder-1 teaspoon
Bicarbonate of Soda-1/2 tsp
Cold butter-4 tablespoon
Buttermilk-175ml

Method-

Preheat oven to 220C.Grease a baking sheet.
Sift the dry ingredients into a bowl.Rub in the butter with your fingertips till it resembles fine breadcrumbs.
Gradually pour in buttermilk, stirring with a fork to form a soft dough.
Roll out doug to 1/2 inch thickness and stamp out rounds with a 2-inch biscuit cutter.
Place on prepared baking sheet and bakeuntil golden, 12-15 minutes.Serve warm or at room temp.

I ate three of these in one go, one fresh out of the oven, soft and meltingly tender, on it's own, the second warm and slathered with butter, mmm... and the third buttered and spread thickly with marmalade...delicious!

EGGLESS BANANA TEA BREAD

2010-04-30T10:53:00.009+05:30

A robust, bursting with flavour Tea bread, high fiber and healthy too!, could you ask for anything more?For once I will just let the pictures do the talking.
The recipe below has been adapted from Martha Day's-Complete baking.
Makes 1 loaf
Ingredients-

Self raising flour-120 gms
Wholewheat flour-55 gms
Baking powder-1 tsp
Soft butter-40 gms
Castor sugar-50 gms
Skimmed milk-4 tbsp
Ripe bananas-2
Cinnamon-1/4 tsp

Method-

Preheat oven to 180 C. Grease and line a 450 gm loaf tin.Sift flours and baking powder into a mixing bowl.Rub in butter until mixture resembles breadcrumbs.
Stir in sugar, cinnamon, milk and bananas and mix.
It will be a thick batter, spoon into prepared tin and bake for 45 minutes, let cool slice thickly and serve buttered.

I must admit I was apprehensive since the recipe did not call for any eggs, and I almost always add eggs to baked goods, but after baking this, I marvelled at the simplicity as well as the wonderful crumb and flavor of this bread, a good addition would be perhaps some walnuts :)

GUILT FREE! CREAMY STRAWBERRY YOGURT

2010-04-25T10:52:00.001+05:30

Caught hold of the last bunch of strawberries just as they are waltzing out to Dreamland, that means from now on , will be dreaming only sweet dreams of them! ...
I have had a long , deep fascination for strawberries maybe because, living in India, we only read about them and tried to imagine the flavors as described,It is only fairly recent that we have had access to fresh strawberries, earlier we just had to resign ourselves to that nasty, fake, artificial colour and flavor.
Today I was in the mood for something very simple yet full of flavor and deeply satisfying, yet bereft of any of the guilt that desserts usually possess, thus this recipe came to mind, rich, creamy and luscious , pure pleasure without the guilt!
To make

Fresh strawberries-250 gms
Curd-500 gms
Sugar or sweetener - acc. to taste and sweetness of berries

Method--

Wash and hull the strawberries, puree half and chop the rest.Hang curd in a muslin cloth to drain out the whey preferably for 2 hours.
In a blender or with a hand mixer blend in the hung curd with the pureed strawberries, sweeten and fold in the chopped berries, chill and enjoy!!

HOMEMADE DATE OAT MUESLI (SUGAR FREE!)

2010-04-20T20:54:00.002+05:30

Muesli is a great way to start your day, a healthy combo of complex carbs, nuts and fruits, it can be deliciously combined with Milk or yogurt for a filling breakfast or as a anytime snack.
I was fed up with buying expensive, sugary, manufactured muesli, so decided to simply make my own, it turned out really good!, low fat and absolutely no added sugar!
I carry this muesli in my tiffin too for a nourishing mid-meal snack or when I crave something sweet after meals.

To make this you require-

Oats- 1 cup
Corn/Wheat flakes-1/2 cup
Almonds and raisins-1/2 cup
Chopped dates-1 cup
Flaxseeds-2 tbsp
Clarified butter/butter-1 tsp

Method- Heat butter in a heavy bottom pan, add the oats and toast till fragrant and just starting to turn golden, at this time your kitchen will be filled with a heavenly aroma of the oats being roasted in ghee, slice almonds and add to the pan stirring all the time, tip in flaxseeds , dates and raisins, switch off flame and let cool, lastly combine the corn/wheatflakes, mix well and store in an airtight container.
Serve with either Milk or yogurt and your choice of fresh fruit.Delicious and crunchy :)

LOW CAL FRUITY SANDESH WITH ORANGE SAUCE

2010-04-12T08:30:00.006+05:30

If you are one of those people who thought “nutritious” and “delicious” couldn’t mix, you are in for a happy surprise! Because that’s just what the following recipe is all about…tasty, healthy, simple… that you and your family will love.

To be fit and healthy, modifications in diet are required, but at most times people trying to adopt a healthier lifestyle or trying to lose weight or suffering from a medical condition get frustrated with a monotonous diet and a long list of foods that one has to avoid.And that is exactly the right time to refer to the following recipe...

Sandesh is a classic Bengali sweet made with fresh chenna/paneer which is often flavored in a variety of ways.In this recipe a fascinating combination of low fat paneer and citrus fruits like oranges/raspberries/strawberries make this delicacy rich in Calcium and Vitamins.

Ingredients:

For Sandesh-
Low fat fresh paneer(homemade with skim milk)-50gms
Low fat/Skim milk powder-2 tsp
Skim milk-1 tbsp
Honey/Stevia/sweetener- 1 tsp
For the orange sauce-
Fresh orange juice-1/3 cup
Cornflour-1/4 tsp
Sweetener-1/2 tsp
Lemon juice-3 drops
Fresh chopped fruits(choose from raspberries/strawberries/apple/papaya/oranges)-1/4 cup

For the sandesh-Combine all the ingredients and blend to a smooth paste in a blender, spread on a serving dish and chill.
For the orange sauce-Combine all the ingredients in a pan and mix well, cook till sugar has dissolved, cool completely.
To serve- Garnish the sandesh with the chopped fruits, pour sauce on top and serve or serve sauce separately.

Nutritional value/serving

Calories-46 kcal
Protein-3.2 gms
Fat-2.8 gms
Calcium-66 mg

BLISSFUL ORANGE VANILLA BISCOTTI

2010-04-04T08:17:00.010+05:30

These are my Early morning blissful SUMMER treat!, so good that I could eat a dozen!...a zesty flavorful and fruity biscotti, light and crisp and so refreshing in the hot Indian summer, perfect with some Lemon Iced Tea.
The basic recipe is same as I had posted before but sans the addition of nuts, I think I really like these since you can feel the texture all through, whatever that means :)
It's Sunday morning here and I am up bright and early, enjoying a batch of fresh, aromatic biscotti, baking has uplifted my spirits in a way that nothing else ever can!!
To make these you require (adapted from here)-
(makes 8 large ones and about 20 small bite size one's)

Sugar-1/2 cup
Butter(salted)-60 gms
All purpose flour-1 and 1/4 cup
Baking powder-3/4 tsp
Orange flower water/Orange flavor- a few dropS
Grated orange zest -1 orange
Pure vanilla essence-1/2 tsp

Method- Preheat oven to 180 C/350 F and line a baking sheet with foil/parchment,take granulated sugar in a large bowl and sprinkle rind on top, rub to moisten and leave for few minutes, beat in softened butter till light and fluffy.Add egg and essence and beat well for a few minutes.Sieve flour and baking powder together and add to the egg mixture, it will come together to form a soft, sticky dough.Flour your work surface and halve the dough, shape into two logs, 10 inches long and about 1 inch thick, shape with dampened hands and flatten a bit, gently place on baking sheet at least three inches apart and bake for 25 minutes, cool for 10 minutes then with a very sharp knife slice diagonallyand bake again for 15 minutes, transfer to wire rack and cool completely.Store in an airtight container.Enjoy over hot cups of coffee

YES DIETING DOES MAKE YOU FAT!... AND SOME REALLY GREAT WAYS TO LOSE WEIGHT PERMANENTLY!!

2010-03-29T14:29:00.024+05:30

I have mentioned in some of my previous posts that I am a Dietitian/Nutritionist by profession, the maximum number of people I meet in my practice are overweight and want to lose weight "fast" even to the extent of near starvation!, they tell me about the pathetically low number of nutrient deficient calories they are consuming, and in a desperate voice tell me that they are -"still not losing a single pound", another frequent visitor is that person who has invariably managed to lose some pounds but after a few months has regained the lost pounds and added some more!!I have been seeing an alarming number of these kind of cases so was prompted to write down this post today, now most of us are fighting a forever going on battle with weight loss, some have expressed their thoughts very lucidly like Lynn, and some of us just continue silently with a yo-yo like pattern picking up snippets from magazines, the net, newspapers anything which gives a shortcut to weight loss.To understand why these people are not losing weight we first need to understand that why eating less doesn't always work-If you cut out 1000 calories per day from your maintenance level, that will add to a 7000 calorie deficit in a week, there are 3500 calories in a pound of stored fat so cutting out 7000 calories should give you a weight loss of 2 pounds per week, Right ?, No wrong! It rarely happens that way!!There is a very simple explanation to this- The body has a survival mechanism that kicks in the minute it senses that the number of calories it is getting is lesser than normal, since the human body cannot distinguish between "dieting" and "starvation", it naturally thinks that you are starving and will hold onto it's reserve of calories, thus dieting actually makes you "fat"!
So I guess it makes sense to stay away from very low-calorie diets as these affect your life in many ways like-

maybe initially you will lose weight but it will become progressively more and more difficult
binging and cravings will go up
your metabolic rate will slow down
you will feel weak and tired all the time
chances of rebound weight gain are high

BEST WAYS YOU CAN PERMANENTLY AND EFFECTIVELY LOSE WEIGHT-

Decrease only a small number of calories (for your RDA see here).
Start exercising a lot more to burn that fat, weight training is highly effective.
Divide your meals into 6 smaller meals so that your metabolism is high throughout the day, increase intake of protein(calculate the number of calories and macro-nutrients in your diet here).
Refrain from both fasting and feasting.
Remember it is more important to be fit and healthy.
Be patient!.

If you thought that "Nutritious" and "delicious" don't go together then you are in for a happy surprise!It is often thought that Healthy food is bland and boring and if you think so too then these recipes are just for you :)

ENJOY!

TANGY TOMATO THOKKU

2010-03-25T11:31:00.012+05:30

This tangy pickle is my favorite, and I got the recipe from a colleague who used to regularly bring it in her tiffin.I think I have added a few of my own ingredients along the years and now a jar is always there in my fridge.
This thokku is used in many ways as a bread spread, a vegetable, a chutney and with freshly steamed rice too, great when you want an instant perk up to a regular meal, it is also bursting with Vitamins and since very little oil is used it also qualifies as really healthy.
The tomatoes I used were plucked straight from the garden and so were the curry leaves :)

Ingredients-

Fresh red and ripe tomatoes-1/2 kg
Curry leaves- 5-6
Oil-1 tbsp
Asafoetida-a pinch
Methi seeds-a pinch
Deggi mirch-1 tsp
Red Chilli powder-1/2 tsp OR 1 Green chilli chopped
Salt to taste

Method-

Wash and dry tomatoes.
Chop roughly into small pieces
Heat oil in a heavy bottom pan, add the asafoetida, curry leaves and methi seeds, let sputter.
Add tomatoes and cover, cook for 20 minutes, then add deggi mirch and seasoning.
Cook till oil separates
Spoon into clean glass jars and cool, refrigerate
This chutney lasts for several weeks in the fridge

Tomatoes growing in my garden

"KANJI" CALLING...

2010-03-22T12:28:00.010+05:30

There is something wildly addictive about this drink, which comprises of Water and Black Carrots!
Yes I am referring to the ever popular "kanji", I remember as a child we used to love it but my mom always gave us little, as it is supposed to be enjoyed in little quantities, my guess is that too much upsets the stomach or perhaps because of the kick it has, it was off limits for kids :)
They also say that it is best enjoyed chilled while basking in the sun, I have a bottle chilling and just the thought of it is making me salivate, it is so impossibly delicious and great for weight watchers, yet incredibly simple to make.
The carrots used are the black variety, that lend a gorgeous shade to this drink.
Ingredients

Black carrots-4
Water-2 liters
Mustard seeds-2 tbsp(powdered)
salt-2 tsp
Red chilli powder-1/2 tsp

Method-

Wash and scrape the carrots, be prepared to have your hand stained purple or wear gloves.
Chop Carrots into longish pieces.
Take a big glass jar, big enough for 2 liters of water and combine all the ingredients together, give it a good shake.
Leave jar in the sun for 5-6 days for the drink to ferment and sour.
Taste the kanji, adjust salt if required, chill and serve in glasses with a fork to fish out the pieces of carrots.

DOUBLE PROTEIN BESAN CHEELAS WITH SWISS CHARD

2010-03-19T21:26:00.015+05:30

WISHING YOU ALL VERY HAPPY NAVRATRAS!

I totally disliked besan cheelas as a child, reason being mom used to make tasteless big blobs of cheelas, seemingly uncooked in spots and serve them for breakfast, they used to kill my appetite on the spot....Don't get me wrong, my mom cooks up some superb fare but sadly for some things she completely succeeded in putting them off for life for me.
Until I recreated and re tasted these...
Now first let me explain what cheelas or pooras are, they are thin pancakes or crepe like, primarily made of besan(chickpea flour) to which a variety of seasonings and fillings can be added.In this recipe I have combined the benefit of Bengal gram with chickpea flour crepes and swiss chard plucked fresh from my garden.I suppose this recipe is good for Vegans and all those following the South beach diet and looking for a new recipe.

INGREDIENTS-

FOR THE PANCAKES
Chickpea flour(besan)-1/2 cup
Ginger+garlic paste-1/2 tspGreen chillies chopped-1
Coriander- few leaves, chopped
Salt and pepper to taste
Ajwain seeds-1/4 tsp

FOR THE FILLING

Bengal gram(chana dal)-1/2 cup
Ginger+garlic paste-1/2 tsp
Swiss chard-1/2 bunch (substitute with spinach if unavailable)
Salt and pepper to taste
Turmeric-1/4 tsp
Garam masala-1/2 tsp

METHOD-

Prepare the filling first-Combine half of the swiss chard and the chana dal well as the rest of the ingredients listed under filling.
Add about 1/2 cup-3/4 cup water and give 5-6 whistles in the pressure cooker or till Bengal gram is tender, dry up any remaining water by keeping on low flame, keep aside.
In a large bowl combine all the ingredients for the cheelas or crepes, add just enough water to make a pancake like consistency.
In a nonstick pan smear very little oil and spread out the batter like dosas, cook till brown on both sides, make pancakes like this out of all the batter.

TO ASSEMBLE-
Take a cheela and spread out the chana dal mixture on it, layer with some more fresh Swiss chard, roll up, cut and serve with mint chutney and tomato ketchup.Enjoy!

MUSHROOM PAKORAS

2010-03-11T11:20:00.015+05:30

As the first Dahlia blooms in my garden I know Spring has finally arrived, the days are lovely sunny and warm and my soul which had been hibernating in the cold Winter's has now put forth fresh new leaves like the grape vine in my backyard, and I feel a new life has been infused into me.
Today at the farmer's market we came across some very fresh mushrooms and instantly I knew I had to buy them for my husband's absolute favorite- Mushroom pakoras, for Vegetarian's they pack a surprise since they taste almost like fish pakoras and are really irresistible.
The recipe is an old favorite and the blend of mushrooms with garlic and a light sprinkling of ajwain gives these pakoras a gorgeous flavor and taste.
Try these,they are really lovely...
Ingredients-

Fresh mushrooms-250 gms
Fresh garlic cloves (crushed)-6-7
Vinegar-2 tbsp
Ajwain-1/4 tsp
Turmeric-1/4 tsp
Chickpea flour(besan)-1/2 cup
Refined oil for deep frying
Salt and red chilli powder to taste.

Method

Wash and cut mushrooms into bite size pieces.
Combine besan with all the other ingredients and add just enough water to make a thick batter consistency.

In a large bowl combine mushrooms with the batter and adjust salt, mix well to ensure each piece is coated.
Heat oil for deep frying, drop in the mushroom pieces into hot oil, fry till golden and crisp.
Drain on kitchen towels
Serve hot with tomato ketchup.Super party food!

HEALTHY WHOLEWHEAT (ATTA) SOFT BREAD

2010-02-25T11:47:00.007+05:30

I love bread, particularly soft, white bread, as a child, bread was a staple in the house and we used to substitute it regularly for chapatis or rice, not a very healthy habit though but you know some habits are so hard to kick! Even now I love to soak up the last of the gravy with a slice of bread, it's really one of the simple pleasures of life.
In an attempt to eat healthy I have however completely stopped buying white bread and have switched to Wholewheat/multigrain/brown bread instead, a long standing wish was, however to be able to bake my own bread, I did that today and have a delicious, fresh, soft homemade loaf sitting on the dinner table. Now I can indulge to my heart's content and really not feel guilty about it.
For 1 medium loaf you require-
Wholewheat flour (atta)- 250 gms
Milk-1/2 cup
Fresh curd/yogurt- 2 tbsp
Butter- 30 gms (diced)
Salt-1/2 tsp
Sugar-2 tsp
Fresh yeast-2 heaped tsp
Egg-1
Sesame/poppy seeds- for sprinkling over
Method-Combine milk and curd, add sugar heat till milk is lukewarm, stir in the yeast and wait for 10 minutes till frothy.Measure out flour in a large basin, rub in the butter so that it is like breadcrumbs, add salt.Break egg in a bowl and reserve little for egg wash, add rest to the milk mixture, now knead a dough by making a well in the center and adding the milk mixture, knead into a smooth dough.Oil a bowl and put the ball of dough, turning over so that the oil coats the ough, cover with cling film and let rise for 1 hour in a warm place till double in bulk.After an hour remove cling film and punch down dough, if you wish you can now shape and leave for second proofing and then bake.I however for lack of time, shaped dough into a simple braid and baked the dough immediately. Brush with reserved egg wash and sprinkle sesame seeds, bake shaped dough in a preheated oven (200 C ) for 35-40 minutes or till golden on top.
The bread came out slightly crusty on top but wonderfully soft inside and the smell of baking bread filled the entire house, it was really a wonderful experience, one which I will be repeating as much as I can :).
This healthy wholewheat bread is on its way to the Wild yeast blog, check out all the yeasted goodies there!

TOMATO SOUP ON VALENTINE'S DAY??

2010-02-14T18:11:00.006+05:30

Some are baking heart shaped chocolate cakes, some are cooking up elaborate meals for their beloved but I am stirring up a simple pot of Soup b'cause that is what my husband loves the most!, and this is not your regular tomato soup but a strong, nutritious blend of the most healthy veggies and also the most appetizing and digestive herbs so after 5 bowlfuls and a very satisfied look on his face I know Valentine's day is going to be great!!
To make this soup you need-
Tomatoes-1 kg
Carrots-2
Amala-1
Beetroot-1 small piece
Mint- 1 large handful, with stalks
Coriander- 1 large handful, with stalks
Ginger- 1 small piece
Black peppercorns-4-5
Cloves-4-5
Green chilli-1
Black cardamom-2
Sugar-4-5 tsp
Salt and black pepper
for garnishing if desired
Fresh cottage cheese (grated)
Bread Croutons
Fresh cream
Method-In a pressure cooker,combine all the ingredients except those reserved for the garnish, add 4 cups water and give 5-6 whistles, strain and season, serve piping hot with any or all the above garnishes.
And heyy you know what, just to keep looking at everything that reminds you that today is Valentines day, I have downloaded the most amazing Valentine Wallpapers, you can too- just click here. Enjoy your day!- the wallpapers and soup too!! :)

ORANGE ALMOND BISCOTTI

2010-01-28T08:37:00.004+05:30

"Biscotti", what a lovely name!, and I thought I could never make them, they *sounded* way too exotic, but all thanks to Vera I have a jar sitting on the table, all crisp, nutty and sweet and I just love them!
I took some to work and the reaction was unbelievable, everyone said that they tasted just like the one's you would get at the bakery, I was so happy and proud.This will definitely be my favorite baked goodie for all times :).
I decided to make a small quantity first with the ingredients I had, and then once I had got the hang of it, bake larger quantities, I also sliced one log diagonally and one into straight slices, which resulted in smaller biscotti.
To make these you require (adapted from here)-
(makes 8 large ones and about 20 small bite size one's)

Sugar-1/2 cup
Butter(salted)-60 gms
All purpose flour-1 and 1/4 cup
Baking powder-3/4 tsp
Orange flower water/Orange flavor- a few drops
Pure vanilla essence-1/2 tsp
Almonds-a handful
Raisins-a handful
Egg-1
Zest of 1 orange.

Method- Preheat oven to 180 C/350 F and line a baking sheet with foil/parchment,take granulated sugar in a large bowl and sprinkle rind on top, rub to moisten and leave for few minutes, beat in softened butter till light and fluffy.Add egg and essence and beat well for a few minutes.Sieve flour and baking powder together and add to the egg mixture, it will come together to form a soft, sticky dough, add almonds and raisins.Flour your work surface and halve the dough, shape into two logs, 10 inches long and about 1 inch thick, shape with dampened hands and flatten a bit, gently place on baking sheet at least three inches apart and bake for 25 minutes, cool for 10 minutes then with a very sharp knife slice diagonallyand bake again for 15 minutes, transfer to wire rack and cool completely.Store in an airtight container.Enjoy over hot cups of coffee

A WINTER TREAT-CRISP ALU TIKKIS!

2010-01-20T13:16:00.007+05:30

Ever since I started cooking myself, the appeal of buying/ordering food from the market has been vastly reduced, I see so many things like pastries, burgers, pizzas, fastfood and want to buy them, but hey wait!I can make all of this myself, and you bet it will be fresher, tastier, healthier and at a fraction of the cost!
So yesterday evening I saw this roadside vendor making tikkis and was tempted to have them, but on second thoughts, What oil is he using?, Are his hands clean?Is the way of making hygienic?, so I skipped buying them from the roadside vendor came home and prepared them fresh and piping hot instead and boy! was I glad, the entire family loved them and asked for second and third helpings!I was really satisfied that I had opted for something fresh and home made instead of the junk they serve outside.
Here's how I made these delicious, crispy crust tikkis which are such a popular roadside snack here in India, I have on purpose abstained from adding any cornstarch/flour, and just let the tikkis be in their purest form :).You too will love them once you start making them yourself and I promise you will never eat/buy from the market.To make these you require-

Potatoes-6 large
Onion-1 large, finely chopped
Green chilli-1 large, deseeded and finely chopped
Green coriander- a handful, chopped
Salt and red chilli powder to taste
Garam masala-1 tsp
Tender, fresh ginger-1/2 tsp finely chopped
Oil for shallow frying.

Method-Boil potatoes in the pressure cooker(give 3-4 whistles), peel and mash thoroughly with a fork whilst hot.Combine all the other ingredients and mash up well, let the mixture cool.Shape into tikkis/cutlets and fry in hot oil on medium heat till crisp and golden.Serve piping hot with tomato ketchup.

EGGLESS RAISIN~WALNUT TEA CAKE

2010-01-20T09:20:00.009+05:30

A friend at work is getting married and had requested an eggless cake recipe, since she is a vegetarian and so is her husband, I have almost never tried eggless cakes but now, on request wanted to try out one, another reason why I was keen on baking an eggless cake was that even my in-laws do not take eggs so now with an eggless cake version even they could sample my baking.
I wanted a classic, rustic yet elegant taste which goes down well with Tea so decided to stick with walnuts and Vanilla, as these are always,always loved in a cake by young and old alike, I added raisins as an afterthought!The cake took me by surprise, it came out of the oven, well risen and golden, and soft, really soft...on slicing I was pleased at the velvety texture, really I never knew that an eggless batter would yield such fantastic results.

It might come as an odd thing to you that I used a bit of vinegar in this cake, worry not, you cannot taste or smell it, and yes it is important since there will be a chemical reaction between the soda and vinegar, that in the absence of eggs makes the cake rise and gives it such a amazing texture.

To make 1 medium loaf cake you require-

Butter(salted)-100gms
Sugar(powdered-1 cup
All purpose flour-1 cup
Baking powder-3 tsp
Baking soda-1/2 tsp
Vanilla essence-2 tsp
Curd/Yogurt-2 tbsp
Milk-1/2 cup(lukewarm)
Vinegar-2 tsp
Walnuts and raisins- a handful

Method-Soften butter, beat in the sugar till fluffy, add the curd, milk, vanilla and vinegar and combine well.Sieve flour with baking powder, soda and keep aside.Preheat oven to 200C , grease and line a loaf tin, quickly fold in the flour and nuts into the wet ingredients and immediately, scrape batter into the pan, do not keep batter but bake immediately.Bake for about 40 minutes, or till a skewer inserted comes out clean, cool and slice, preferably cool overnight.

SEASONAL SHALGAM,GOBHI,GAJAR KA ACHAR(TURNIP,CAULIFLOWER,CARROT PICKLE/RELISH)

2010-01-17T21:20:00.005+05:30

It has been a really bad Winter, ever since it's onset I have been sick either with cold,cough or tummy upset.I dislike this cold weather and wish for warm, sunny days, sunlight seems to be so elusive and my body pines for it.
I feel really fit and active during Summer's but Winter's, I find totally debilitating.I also find myself dreading any kind of work at all, it's cold in the kitchen too!, so cooking for pleasure has also taken a backseat, only a quick essential meal is manageable.A few days back, on a lovely sunny morning I thought of making this pickle, since all the vegetables are in full season, I have loved this pickle since childhood, especially the one my naani used to make.It is sweet and sour, tangy and delicious, I love it on it's own with a parantha!

To make this pickle you require-
Cauliflower-1/2 kg
Turnips-1/2 kg
Carrots-1/2 kg
Mustard powder-2 tbsp
Vinegar-1/2 cup
Jaggery/gur/Sugar-250 gms
Mustard oil-1cup
Ginger paste-3 large tbsp
Garlic paste-3 large tbsp
Salt and red chilli powder to taste

Method-Wash and peel carrots, turnips and cauliflower, Cut carrots and turnips into longish pieces, separate cauliflower into florets.Dry in the sun for 2 days, or if the weather is cloudy, drain on paper towels and dry indoors for 2 days.Heat mustard oil in a heavy kadhai till smoking, let cool a bit.Fry ginger and garlic till golden, add vinegar, jaggery and rest of the spices.Add the vegetables and cook for 5 minutes, toss well, cool and bottle into clean and dry bottles.Keep in the sun for 2-3 days, your pickle is ready!Keep stored in the refrigerator, it will last several months.

HAPPY NEW YEAR!

2010-01-01T09:10:00.000+05:30

WISHING YOU ALL A VERY HAPPY AND PROSPEROUS NEW YEAR!

COMFORT FOOD~GUJARATI KADHI KHICHDI

2009-12-30T19:35:00.000+05:30

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.

DUNDEE CAKE FOR MY WEDDING ANNIVERSARY & FOR X'MAS TOO!

2009-12-23T14:39:00.000+05:30

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.

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!

CHRISTMAS DATE AND CHOCOLATE CAKE

2009-12-16T19:01:00.000+05:30

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!

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.

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.

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.

TANGY PINEAPPLE RASAM

2009-12-12T21:10:00.000+05:30

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.

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??

LIP-SMACKING ACHARI BAINGAN

2009-12-09T09:05:00.000+05:30

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.

WINTER SPECIALS: EASY BADAM KA HALWA

2009-12-05T17:47:00.000+05:30

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!

GOING GAGA OVER GOBHI MANCHURIAN ~ FRIED RICE

2009-12-02T21:03:00.000+05:30

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!

DULCE DE LECHE CARAMELS AND A TRADITIONAL POLKI BANGLE GIVEAWAY (don't miss it)!

2009-11-25T20:32:00.000+05:30

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-

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-

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.

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 :)

EASIEST COCONUT LADDUS IN THE WORLD!

2009-11-21T21:05:00.000+05:30

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.

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

2009-11-17T21:22:00.000+05:30

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!

WANT SMOOTH, FLAWLESS SKIN ? EAT GUAVA SALAD!

2009-11-12T22:02:00.000+05:30

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.

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

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 :)

HOT & JUICY~ FRIED GREEN TOMATOES

2009-11-09T19:35:00.000+05:30

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!

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.

HEART WARMING CARROT CAKE

2009-11-05T21:38:00.000+05:30

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...

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.

THIS WINTER FALL IN LOVE WITH...WARM APPLE PIE!

2009-10-30T22:19:00.000+05:30

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.

Tuberoses (rajnigandha)

2009-10-27T21:16:00.000+05:30

My favorite flowers..your's too?

CRISPY~CRACKLY~CHAKLIS and SOME RANGOLI!

2009-10-21T22:22:00.000+05:30

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 :)

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...

as darkness falls...

another one which I had posted earlier too...

ENJOY!

DIWALI WISHES FROM THE HEART!

2009-10-17T09:08:00.000+05:30

"DEEP JALTE JHILMILATE RAHE, HUM AAPKO, AAP HAME YAAD AATE RAHE, JAB TAK ZINDAGI HAI, DUA HAI HUMARI AAP CHAND KI TARAH JAGMAGATE RAHE"

WISHING YOU AND YOUR FAMILY A VERY HAPPY AND PROSPEROUS DIWALI

KHAMAN DHOKLA~SPECIAL DIWALI TREAT!

2009-10-15T16:55:00.000+05:30

I have gorged on sweets the entire week as Diwali is just two days away, and gift exchange fever has started in earnest, all well wishers have been visiting my home, so it always helps to have some good homemade snacks ready, like this date fall cake I baked earlier assuming that everyone else has also stuffed themselves with sweets to the point taht even they can't have a gulab jamun more!:), I am craving something saltish and am sure so are you, let's make this awesome gujrati classic!!

Before I START let me tell you that the recipe below is by far the most fool proof, tried and tested recipe with amazing results, my ma-in-law who hails from Gujarat itself has been making dhokla with the exact same recipe for close to 50 yrs, and friends and family specially request for it all the time, yes during Diwali it is a must have on the menu, as some family members come just to eat the dhokla made by her, and use Diwali as an excuse!!

Gramflour (besan)-1 cup

Semolina (suji)-1/2 cup

Sour curd-1/2 cup

Ginger-1' piece

Garlic-5 clove

Green chilli-2

Soda-bi-carb-a pinch

Eno fruit salt-5 gms/1 satchet

Turmeric-1/4 tsp

Salt to taste

for tempering-Curry leaves-a few

Mustard seeds-1/2 tsp

Green chillis (deseeded and sliced)-2

Oil-1 tbsp

Asafoetida (hing)- a pinch

Sugar-1 tsp

dash of lemon juice

Combine gramflour and semolina together in a large bowl, add the curd and enough water to form into a thick, pancake like batter.In a coffee grinder, add ginger+garlic+green chillies, grind with as little water as possible, add to the gramflour mixture, add salt and turmeric powder, lastly add the soda and mix well.On the other hand keep a large vessel filled with water on the stove, heat till boiling, place a perforated tray on top.Take a thali/tray and grease it well, put on top of the perforated tray with the water simmering below, keep another large plate ready to cover the thali tightly, thus steaming the dhokla thali effectively.Just before pouring batter into thali, beat in the eno fruit salt, do not keep batter after this, it should be steamed immediately.Cover and steam for 20 minutes.Cool and cut into squares before tempering.

To prepare the tempering(tadka)-Heat oil, add all the other ingredients till seeds crackle, turn off flame, add 2 tbsp water, relight stove and cook for 1 minute till syrupy, pour on top of dhokla, let the dholka soak in the syrup, serve.

WISHING YOU ALL A VERY HAPPY AND PROSPEROUS DIWALI! GOD BLESS!!

DATE FALL CAKE

2009-10-12T21:58:00.000+05:30

The weather's changed, from really hot summer's to cooler October, you can feel a slight nip in the air, and naturally one tends to gravitate towards more warming foods, with the festive season around the corner, there is also a tendency to indulge, so here's just the cake for you- warming fall indulgence, with a lovely crumb, just like you get at the bakery shop and little nuggets of sweet dates, crisp almonds, and golden raisins, this recipe sure is a keeper!.To make this lovely cake you need-

Butter-100 gms

Sugar-1 cup powdered

Eggs-2

Flour-1 cup

Baking powder-1 tsp

Orange extract- few drops

Dates-1 cup, chopped (200gms)

Candied fruit-1/2 cup

Almonds- a handful, sliced

Raisins-a handful

Cream butter and sugar well till light, add the eggs one at a time, mix well and keep aside.Sieve flour and baking powder together, add the chopped dates, fruit, raisins and almonds into the flour.Lightly fold in the flour into the beaten creamy mixture, add the extract and mix lightly, spoon into a well greased and lined loaf tin.Smooth top.Bake at 150C for about an hour or till a skewer inserted in the middle comes out clean.

This cake is oh-so-perfect for high tea so it is off to Aparna for this month's "Monthly mingle"- High tea treats, brainchild of the lovely Meeta.

LOTUS STEM CURRY

2009-10-11T21:38:00.000+05:30

Lotus stem/root also known as kamal kakdi or bhay makes for a delectable curry or side dish, today I made it punjabi style today but I also love it the kashmiri way, in a yakhni or as nadru churma/monje, you see it is called nadru in kashmiri :), any thing you call it, it is so exquisitely beautiful with a earthy flavor that sort of soaks up whatever you put it in.Fresh stems are crisp and crunchy and have a snap to them, here's how you can prepare a delicious curry with it:

There are no hard and fast rules in preparing this kind of a curry, just play along with what you have!.Take about four stems and scrape the top just like you would scrape radishes or carrots, remove top and bottom woody part, now slice somewhat diagonally into longish discs, as you will be able to see that they have a lot of mud sticking to them because they grow in muddy waters, so with a jet spray remove as much dirt as is visible, those who do not have a jet spray tap, wash them well in plenty of running water, as an extra precaution to avoid any grit getting into the curry, I boiled them for 15 minutes, till a fork inserted into one of the discs slips in softly.drain and keep aside.

Mince one large onion with 4-5 cloves garlic and a 1 inch piece ginger, fry in 2 tbsp oil till brown, while onions are browning, heat some more oil in a pan and fry the lotus stem discs till lightly colored, drain and keep aside.Add 1 large pureed tomato to the browned onions along with 1 finely chopped green chilli, 1 tsp garam masala and salt, cook till masala leaves oil, add the fried discs, cook for another 15-20 minutes, adjust seasoning, serve hot with chapatis/basmati rice.ENJOY!

As Diwali is right round the corner, my garden in full of lovely marigolds grown specially for the Diwali pooja :)

SOFT MILKY BREAD

2009-10-09T20:04:00.000+05:30

The aroma of freshly baked bread bottled and sprinkled on this blog for you all to savour, could anything be better? BAKE IT, LIFT IT, BROWN IT, SPREAD IT, LOVE IT...That's the story of this pretty loaf for all you precious people, who honour me by reading through my posts...

Plain flour-250gms

Milk-1/2 cup

Curd-2 tbsp

Yeast-2 tsp

Sugar-1 tsp

Salt-1/2 tsp

Egg-1

Butter-2 tbsp

Combine milk, curd ,butter, sugar and heat till warm to the touch, add in the yeast and leave for 15 minutes till frothy, Add the butter, salt , 1/2 of the egg (reserving half for the egg wash) and the flour, combine well to form a ball of dough, add more flour if neccessary, knead to a smooth elastic dough, oil a bowl and leave dough to rise for 1 hour till double in bulk.

Punch down and form into loaf shape, gently smooth down into a loaf pan, leave for proofing for about 1 hour more, the dough will now rise to top of pan, brush top with egg wash and sprinkle some sesame seeds, bake at 200C for 1/2 an hour, slice when cool.

Did I tell you how I enjoyed a slice- simply by spreading some golden butter and fruit preserve as soon as the bread was out of the oven, loved it with both the butter and jam seeping through and dripping all over...ha heaven!

Soft, milky bread is off to lovely Susan for her weekly showcase of yeasted goods-yeastspotting.

PEANUT~BUTTER MAGIC COOKIES

2009-10-03T21:38:00.000+05:30

Easy, easy, easy that is what I was chanting when I made these, I read the recipe somewhere, can't for the life of me remember where, but they stuck me as well, pretty convenient and with just 5 ingredients, the cookies were whirling all around my head, I wondered how they would turn out to be, cookies without flour??Can you believe it?? Get ready for some delicious magic!!...

Combine half cup peanut butter with half cup powdered sugar and half a beaten egg, mix well, I added a splash of vanilla and as a last minute indulgence a fistful of chocolate chips, shaped them into balls and baked at 200C for 20 minutes....that's it!

Ha! didn't I say magic!! No complicated steps, nothing to memorise, no butter, no flour in the fridge?.. don't worry impress your guests with these crunchy nibbles...

ummm...SHAMMI KABABS (CRISP MINCEMEAT PATTIES)

2009-09-26T20:54:00.000+05:30

After 9 days of fasting during Navratra's it's time to indulge...though the food that is eaten during that time does have a delicious charm of it's own, crisp potato tikkis, wafers and kuttu atta pakodas! No wonder the kilo's just keep piling up :)

Shammi kabab's are the hottest and most demanded snack/finger food in my house, these delicious mince meat patties, soft and meltingly tender on the inside and crisp on the outside are a sure shot hit at all parties.For these make sure that mincemeat from hind leg is used and is run through the mincing machine twice, for the outer coating I use fresh bread crumbs, that is fresh bread run in the coffee grinder to yield soft, sticky breadcrumbs. To make these you require-

Mince meat-1/2 kg

Horsegram lentils(chana dal)-1/2 cup

Ginger -1 tbsp ground+1 tbsp chopped fresh

Garlic-1/2 tbsp ground

Green chillies-2 chopped fine

Coriander- 1 bunch, chopped

Onion-1 large, chopped finely

Garam masala-1 tbsp

Oil for shallow frying

Bread slices-3

Place mincemeat, washed dal, ginger+garlic in a pressure cooker, add minimal water to let it cook through without burning, about 1/2-3/4 cup, give 5-6 whistles, and let pressure drop by itself.Now here comes in a bit of elbow grease, in a mortar and pestle, pound parts of the cooled mincemeat mixture till smooth, transfer to a large bowl, you can add 1 egg if you feel that it is too firm.Add ground ginger, chillies,coriander, onion, garam masala and salt to taste and mix well, I add all of these to the mixture together whereas my grandma used to stuff each kabab individually, whew! beats me, you can do it if you are inclined to however!, Prepare the crumbs by running bread through the grinder, shape mixture into patties, coat with crumbs and shallow fry in a non stick pan.drain on paper towel before serving.

I normally shape and bread the patties and store them for upto 3-4 days, fry and serve as needed, great as a filling for sandwiches, burgers, pita bread too. I am sure they freeze well too, serve hot with green coriander chutney and tomato ketchup.ummm...

EXPLORING MUSSOORIE AND LANDOUR...

2009-09-19T22:53:00.000+05:30

I just came back from a recent trip to Mussoorie and Landour, though I have been going to Mussoorie all my life, it was the old world charm of Landour that took my breath away, it was really beautiful. We stayed at Hotel Dev Dar Woods , the experience was quite good, like a big family, we met people who had come from all over the World, mainly to learn Hindi at the nearby Landour language School, which was quite surprising to me, I mean we always ran from Hindi in School, but now as a grown up I realise how much we take ourselves and our culture for granted.The hotel has a great view though the upkeep is a bit shoddy, but still the staff I found quite friendly and co-operative unlike the views that some people have written about them on the Net.Coming to the food part, they serve some yummy pizzas, made from a scratch, the family pizza priced at Rs.275/-was real good, the rooms are priced at about Rs.800/-.As is the case in most places up in the hills, food has to be ordered beforehand as it takes time for them to build up a meal for you, the day we reached we ordered a pizza, some fries, Chicken curry and rice, everything was very simply cooked much like home food and we enjoyed it, next morning we walked down to Char dukan, a famous spot for some good yet overpriced breakfast, on the way we passed the Kellogg Memorial Church and then reached St.Pauls Church, both peacefully lovely.

We had Omelettes, Maggi and Waffles at Char Dukan then we went for a long walk did some shopping, yes speaking of shopping there's loads of good imported stuff to buy at Prakash store, incidentally he owns Dev dar Woods too, we brought Kraft Cheese, St Dalfour jams, Yak milk cheese (homemade), Peanut butter, Sweet chilli sauce, candy and lots of other stuff, this shop caters to the students at Woodstock School nearby, thus it sells all such kind of stuff.

This place is know as Sisters bazaar, all I can say is that it was a lovely serene holiday where it is like just Me and Myself and lots of serious thinking, taking in the breathtaking beauty or simply chat up with someone from eh..Paris? or maybe you might bump into Ruskin Bond, Victor Banerjee, Prannoy Roy, Sachin Tendulkar! they all have homes here.

Most of the houses have a No tresspassing sign, more interesting signs were-

The sign on the first tree says- No tresspassing BEWARE OF DOG, the sign on the second tree has the picture of the dog and it says-WE CAN MAKE IT TO THE DOOR IN 2-5 SECONDS lol!

Another sign that says it all-DONT EVEN THINK OF PARKING HERE

I leave you with some more tantalizing pics...enjoy! I will be going back there in a few months, hope to see you there too!!

ABSOLUTELY THE BEST BROWNIES!

2009-09-15T22:14:00.000+05:30

Once in a while you bake something which should be framed and put up on the wall so that you can admire it for years to come...hah ha, that YOU actually made it, these brownies are exactly that, all fudgy, intense chocolatey, melt-in-the-mouth, in fact everything and more..., you have to make these to believe me for once!

for about 8-10 medium sized brownies you require-

Butter (salted)-50gms

Powdered sugar-little less than 1/2 cup

Cooking chocolate(sweetened)- 100 gms

Eggs-2

Cocoa powder-3 tbsp

Vanilla essence-1 tsp

Flour-1/2 cup

Nuts of choice-1/2 cup

Melt butter over very low heat, add chopped chocolate and stir to melt, next tip in the sugar, let cool a little.Add eggs and whisk well, add rest of ingredients, adding flour in the end, bake in a square prepared pan at 200 C for 30-40 minutes

Delicious with a glass of cold milk!

Don't you wish you could bite into one of those brownies right now???How about digging in with some Vanilla Ice-cream and Hot chocolate sauce :), even better!!Got you drooling na??:) :)

DOSA~IDLI~UTTAPAM!

2009-09-13T21:47:00.000+05:30

Every once in a while we get dosas packed from the local Sagar Ratna as unlike Continental, Chinese, Thai, it is one thing that everyone in the family relishes, so it's like a stress free dinner option for all.On my work off this week however I decided to make this at home, I know for a lot of you out there it must be the routine thing and hardly anything to blog about, but for an equal number of US it is a novelty, and a pretty exciting one at that.When I was unmarried we used to make dosas at home every once in a while and my mom used to call up friends and family to come, never have I seen anyone of them not turn up!That's called dosa power!!Here's how I made these crispy crepes, and how I took everything a notch up for the family and made idlis and uttapam out of the same batter, what a party!Wanna get invited?

Basmati rice-2 cups

Urad dal-1 cup

Fenugreek seeds-a tsp

Salt to taste

Wash and soak both rice and dal separately overnight, soak fenugreek seeds with the rice.Next morning grind both separately till fine using little water.Leave for atleast 8-10 hours in a warm place till well fermented. Add salt to taste, spread out thinly on a non-stick pan, smear with little oil, cook till golden brown and crispy, serve with Sambar and Aloo Masala

For the Aloo masala-Boil 4 large potatoes, cool.Take 5-6 curry leaves, 1 tsp mustard seeds, 1 sliced onion, 1 sliced tomato, 1 tsp turmeric, 1 tsp chilli pwdr, add to 2 tbsp oil in a hot pan, stir well and cook for 2 minutes, add the diced boiled potatoes, mash well, season and serve.

For the idlis- pour batter into well greased idli moulds, steam for 15-20 minutes, serve hot and fluffy idlis

For Uttapam-Chop 1 onion, 1 tomato, some green chilli and cilantro, spread out batter a little thickly on non-stick pan sprinkle the chopped veggies on top, flip over and cook on both sides, serve hot.

As you can see it was incredibly simple with very few ingredients for such a fabulous party!

AWESOME BROWNIES

2009-09-11T21:17:00.001+05:30

Have been on the lookout for perfect brownies, deep, dark, mysterious...and fudgy of course, now it seems that these are the one..., baked a batch on Wednesday and it was promptly goobled up by all at work, begging for more, and the recipe too, baked anothe batch on Thursday and not a crumb left of that, it's Friday today and I am off to bake some more!that's how good they are!!.

I made them without nuts, but you can go ahead and add some and even frost them if desired with some chocolate buttercream frosting or maybe some plain melted milk chocolate on top??yum!

Butter-1/2 cup

Sugar-1/2 cup

Eggs-2

Vanilla essence-1 tsp

Flour-1/2 cup

Salt-1/4 tsp

Baking powder-1/4 tsp

Cocoa powder-5 tbsp

Cooking chocolate(sweetened)-50 gms

Combine butter and broken chocolate and melt on very gentle heat, add the sugar next and let cool, next whisk in the eggs, beat till sugar dissolves and batter is smooth, add the rest of the ingredients, mix well and bake at 180 C for 20-25 minutes.

These brownies are off to Hema for her event CFK-CHOCOLATE brainchild of Sharmi .

CINNAMON SWIRL TEA BREAD

2009-09-09T17:14:00.000+05:30

The early morning sun was caressing my face just like soft, warm buttered cinnamon bread with a mug of steaming hot golden tea...

A taste of heaven isn't it? exactly how my breakfast was today... wow!, wish I had an experience like this everyday... for those intimidated by yeast , believe me it is the easiest and most satisfying expeience ever! Come indulge with me...

See the steam rising from the cup of tea...lovely nah

To make 2 loaves you require-Milk-1 cup

Sugar-1/2 cup

Salt-1 tsp

Yeast (dry)-2 and a 1/2 tsp.

Plain flour-4 and 1/2 cups

Butter-50gms

Eggs-2

Cinnamon (ground)-1 to 2 tsp

Butter for filling-1 tbsp

Sugar for filling 2-3 tbsp, can use more if you want it sweeter

Raisins for filling- a handful

Combine milk and sugar, gently heat milk till warm, add yeast, let prove till foamy (about 15 minutes), add melted butter, salt and eggs, slowly add the flour and knead to a smooth dough,adding more flour if necessary, leave covered in oiled bowl for at least an hour, till well risen.Punch down and roll out, combine butter, sugar and cinnamon and spread out on the rolled out dough, roll up and pinch sides in to seal, transfer to a loaf tin, leave for half an hour.Preheat oven at 200 C, before placing in oven, brush top with egg white, bake for 40 minutes or till top is golden.Serve with butter or with your favorite preserve...ENJOY!

This bread is on it's way to lovely Susan for her Yeastspotting event.

SIMPLY SAMBAR~VADA

2009-09-06T21:22:00.000+05:30

South Indian aromas fill the whole house, a whiff of curry leaves here and a speck of sambar masala on the finger...lovely Sunday brunch, leaves everyone satiated for sure, here's how you can make it too...for a different flavor and much easy digestibility I chose mung dal over urad dal for these vadas.

Mung dhuli dal-1 cup

Ginger (fresh)-1 inch piece

Asafoetida- a pinch

Green chillies-1

Salt to taste

Refined oil for deep frying

Soak dal overnight and in the morning it should look like this- isn't it beautiful??

Add the rest of the ingredients with salt and minimal water grind to a thick paste in a coffee blender,

shape into round balls, flatten with wet palms and deep fry carefully Serve dipped in Tangy lemoney sambar...yummmmm

RARA GOSHT~ROASTED MUTTON CURRY... PUNJABI STYLE

2009-09-02T19:51:00.000+05:30

This dhaba inspired mutton curry is a keeper, will be making this over and over again.Gagan loved it so much that he asked for second and third helpings!!.The different thing I did here was to boil the mutton first and then roast it with the masalas.We really enjoyed this lovely curry with tandoori rotis :) and a green salad.

Mutton-1/2 kg

Onions- 4 large (pureed)

Ginger + garlic paste-1 tbsp

Tomatoes-2 medium (pureed)

Pure desi ghee-2 tbsp

Refined oil-4 tbsp

Curd-1 cup

Garam masala-1 tbsp

Cumin seeds-1 tsp

Deggi mirch-1 tsp

Salt and black pepper to taste

add 1 green chilli if you like it hot!

Heat refined oil in a heavy bottom pan, add the onions and cumin seeds and fry till brown now add the ginger+garlic paste and fry again for 2-3 minutes, add tomato puree and fry till masala separates now add the curd and mutton together along with the ghee, garam masala, deggi mirch and salt and pepper, also add 1/2 cup hot water, mix well.Transfer mutton + masala to a pressure cooker and give 8-9 whistles, turn off stove and let pressure drop by itself.Open cooker and check if mutton is done, transfer to the same heavy bottom pan again and roast atleast for 20-30 minutes till dry and browned, serve hot!

SWEET SESAME JAM ROLLS

2009-08-29T20:19:00.001+05:30

I AM BACK TO BAKING WITH YEAST AND AM HAPPIEST DOING SO!These rolls were baked fresh and soft for breakfast today and they were awesome with a cup of Coffee, go on try these out...the recipe can be found here , with just a few changes-substitute wholewheat flour with regular All purpose flour, roll out small rounds and fill with preserve of choice, I used Orange marmalade, roll up and pinch the ends to seal thus forming a round, brush top with egg white and sprinkle some sesame seeds on top, leave for half an hour to rise, bake till top is golden approx 20 minutes, serve rolls warm from oven brushed with butter on top.

COME...WALK IN MY GARDEN

2009-08-28T22:52:00.000+05:30

It's raining outside as the much awaited Monsoons are here and the garden is a riot of colours, almost too beautiful to believe...I am curled up with a cup of hot cocoa and instead of a recipe want to give you a peep of all that is so pretty when I look out of the window...

Anthrium, pronounced an-THOO-ree-um, are once-seen, never-forgotten flowers. Their unmistakable glossy heart-shaped bright red flower bract (which gives them their popular name of painter's palette) surrounds the true flowers, which are in the form of a spike (or spathe) at the centre. Anthuriums come in shades of reds, pinks, white, lilac, green and chocolate brown.Each flower will last about six weeks on the plant or several weeks when cut and placed in a vase of water

Calico flower-I find these absolutely fascinating and fairy-like...they are the cutest thing you ever saw!!Native to South America, Calico flower is a tender evergreen vine with very unusual flowers. Leaves are beautiful, bright green heart shaped. Slender woody stems twine gracefully in tight coils around any support, growing to heights of 10-15 ft. In summer the vine produces abundance of 3 in flowers scattered among the drooping leaves. The greenish-white flowers have a s-shaped tube that is flared at the mouth that resembles a 19th century Dutch pipe or I think more like a duck!. The inner portion surface of the mouth of the "pipe" is covered with a purplish-brown pattern that is reminiscent of calico fabric which inspire this species common name "calico flower".

China rose-Nobody knows whether the hibiscus really is a native of China as its latin name, Hibiscus rosa-sinensis, (rosa-sinensis = Chinese Rose) suggests or not. Many believe, it comes from India. This large shrub or small tree grows to 15 feet high. Flowers are glorious and huge and occur in many colors. Most are flared and have a bell shape and may be single or double, smooth or scalloped.

Wishbone Flower- What a lovely name! The pale violet flowers have deep purple blotches on the lower petals with yellow inside. The cool colors are a welcome relief during the heat of summer. Flowers bloom throughout the summer and autumn.

Sweet William is a species of Dianthus native to the mountains of southern Europe, with a variety in northeastern China, Korea, and southeasternmost Russia. The flowers are produced in a dense cluster of up to 30 at the top of the stems and have a spicy, clovelike scent. There are varieties with red, pink and white flowers. The plant is widely used in borders, rock gardens. Sweet William flowers attracts birds, bees and butterflies. Many legends purport to explain how Sweet William acquired its name, but none is verified. It is variously said to be named after Saint William of York, William the Conqueror, or Prince William Augustus, Duke of Cumberland. Another etymological derivation is that william is a corruption of the French oillet, meaning "little eye". Sweet William is a favourite name for lovelorn young men in English folklore.How sweet is that!

Hydrangea is a rounded shrub, flowers are arranged in huge, ball shaped clusters on the most common varieties. The name probably comes from the resemblance of the flowerheads to mops!!Isn't that unusual??. Hydrangeas are fascinating in that, unlike most other plants, the color of their flowers can change dramatically. Changing a hydrangea from pink to blue entails adding aluminum to the soil. Changing from blue to pink means subtracting aluminum from the soil or taking it out of reach of the hydrangea. Though we commonly call it French hydrangea, Hydrangea macrophylla is native to Japan and Korea.

text source- http://www.flowersofindia.net/catalog/garden.html -pictures are all from my garden

PASTA/FLAT NOODLES...ORIENTAL STYLE!!

2009-08-26T20:48:00.000+05:30

I love noodles, pasta and rice and prefer them possibly over anything and everything else, so I made this delicious Oriental style pasta (not technically pasta but should I call them flat noodles instead here :)) for dinner yesterday which combines possibly all my favorite flavors, this simple, put-together-in-a-jiffy pasta will have your family licking their fingers...literally! for this you require-

Pasta boiled and drained-200gms

Carrots, sliced- 2

Capsicum, sliced-2

Cabbage-1/2 head, sliced thin

Ginger+garlic- chopped fine-1 tbsp

Boiled and shredded chicken-1 cup

Cilantro-1 bunch

Sweet chilli sauce- 2-3 tbsp (I use Maepranom Thai sweet chilli sauce)

Lemon juice- 1 tbsp

Salt and black pepper to taste

Oil-2 tbsp

Heat oil and toss in the ginger and garlic first, till slightly golden, now add the veggies first and cook for 5 minutes, toss in the rest of the ingredients, season, toss well, taste and adjust the seasoning, garnish with cilantro, and a fried red chilli if desired.Enjoy your pasta piping hot!

KONG FIRNI (Saffron flavored rice pudding) ...a unique kashmiri dessert

2009-08-23T20:38:00.000+05:30

Kashmiri Cuisine has very few desserts and this is one of them, a cool creamy delicious rice based pudding served traditionally in small earthenware pots known as "kullars" like the one in the picture above.Fragrant long grain basmati rice is cooked with milk and flavored with zafran, the silver "varq"(thinly beaten sheet of silver) adds a royal touch to this special dessert.

I remember when we were kids Mom used to buy the "kullars", soak them in water overnight to get rid of any mud or dirt sticking to them and to impart a special smell (khushboo)of wet earth to them, then she used to set the firni in them.Ingredients required to make this-

Full cream milk-1 litre

Saffron- 1/4 tsp

Basmati rice- 3/4 cup

Khoya-1/2 cup

Condensed milk-1/2 cup

Sugar- acc. to taste

Kewra (vetiver) essence- a few drops

Almonds- soaked and sliced , a handful

Pistachios-2 tbsp, sliced

Silver varq- acc. to requirement.

Soak rice overnight, next day grind finely with little water.Add saffron to milk and bring to a gentle boil, now combine rice and milk and bring to a rapid boil stirring continuously at least for 15-20 minutes till thick, now add the khoya, kewra and condensed milk and cook on slow flame, taste and adjust sugar.Once a thick and creamy, let cool.Pour into small serving bowls/earthenware bowls and garnish with pistachios, almonds and varq.Chill well before serving.

Enjoy firni with Led Zepp's "Kashmir" video on You tube.

RICOTTA CILANTRO CHILLI DIP...PURE' DESI TASTE

2009-08-17T20:31:00.000+05:30

Yesterday I came across some lovely Himalayan organic ricotta, made locally, otherwise good cheese is difficult to come by in most parts of India except for Delhi I think where you can get a good variety of local as well as imported cheese.The first thing that came into mind was to make a simple,refreshing summer dip, which we munched piled high on to with crackers, veggies and good ole' potato crisps...

Ricotta cheese- 200 gms

Onion-1 medium chopped fine

Green chillies- 2 deseeded and sliced

Cilantro- a handful, chopped

Fresh, tender ginger- 1 tbsp ,chopped fine

Salt and black pepper to taste

Combine all the ingredients well in a large bowl, garnish with more cilantro, serve.Taste the dip you will feel an explosion of all the lovely fresh flavors in your mouth..totally Indian, totally desi, totally us!

SOFT-N-FLUFFY PANCAKES!

2009-08-15T19:24:00.001+05:30

These delicious soft, fluffy pillows are the stuff sweet dreams are made of, quick and easy to make- they are the typical all American breakfast must have...all of you too lazy to bake a cake- like me, get up and make these, they are oooooh... so yummy! for making these you require-

Flour-1 cup

Yogurt- 1 tbsp

Vanilla essence-1 tsp

Sugar-3/4 cup powdered

Milk-1 and 1/2 cup (more if required to make a thin spreadable batter)

Baking powder-1 and half tsp

Melted butter-2 tbsp

Egg-1

Your favorite preserve (I used raspberry) +more butter to serve :)

Combine all the above ingredients and beat well, heat a hot heavy bottom non stick griddle, spread out large tablespoons of the batter, dot with butter, let brown evenly.Serve with more butter and honey/maple syrup/preserve of choice.

The above picture was beautifully captured by a friend while I was having a difficult time taking them from just the angle I wanted...thanks Jags!

BEST CHICKEN BIRYANI IN THE WORLD!...WITH PICTORIAL

2009-08-12T20:43:00.000+05:30

This is my mother's very famous recipe which she makes only on special occassions but till date she has not given the recipe to anyone, so when I went to see her recently and to tie "rakhi" to my brother she called me to her side and said -"I will not be around for very long but I want to share my special recipe with you and your blog readers so that it lives on forever", I was so touched I had tears in my eyes....Here I am sharing it with you all as per her wishes, along with very detailed step-by-step pictures taken as she made it, do let me know if you make it too so that I can tell her and I AM SURE SHE WOULD BE VERY HAPPY TO KNOW....Ingredients required for making this(serves 10)-

Fresh chicken- 2 (approx 700gms each), cut into 8 pcs each

Finest basmati you can find- 3 steel glass full OR about 4 and a half cups

Onions (sliced)- 7 medium

Ginger- 1/2 cup chopped

Garlic-1/2 cup chopped

Almonds- soaked and peeled, a handful

Raisins and cashews- handful

Mint- 1 cup chopped

Juice of 1 large lemon

Saffron -a pinch soaked in milk

Pure desi ghee-1/2 cup

Garam masala- 3-4 tbsp (freshly ground)

Bay leaves-2

Butter-50 gms

Aniseed powder(saunf)-1 tsp

Green chillies- 2 sliced

Salt and pepper to taste

Chopped onions, ginger and garlic.

Wash basmati and soak at least 1 hour before.

Make the stock-In a pressure cooker take the lesser desired parts of the chicken like neck and all, add a handful of onions alongwith a tbsp each of ginger and garlic as well as some garam masala and bay leaves and give 5-6 whistles, strain and keep stock aside.

Fry rest of the chicken in desi ghee, till golden brown,drain and keep aside.

In the same ghee fry the onions ,ginger and garlic till golden, drain and keep aside.

Now fry the nuts and raisins in this ghee.

Soak saffron in milk.

Take a heavy bottom pot like the one shown above,OR you can use whatever you have at hand. Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add salt .Let rice cook covered till almost done.

Add chicken and onion, ginger garlic fried , dot with butter/ghee.

Add chopped mint, dry fruit and saffron.

Squeeze lemon juice,add rest of garam masala and saunf powder, adjust seasoning , you can add finely sliced green chillies too.Combine everything well very, very gently so as not to break the rice.

Seal top of pot with some dough, put on "dum" (put in moderate oven or on slow heat for 10-15 minutes).

Though it does take time and effort to make a good biryani, I hope this pictorial will be helpful for first timers as well as for the seasoned cook.The biryani has a FULL-BODIED flavor and is essentially Muslim style biryani, we enjoyed ours with some pomegranate yogurt and a glass of wine.I am really happy to finally have the recipe and that too with such clarity so that my mother's legacy is passed down to future generations and the taste that was in her hand can be revived and remembered for years to come.

Thank you mamma for sharing this precious recipe with us...

ARMENIAN CHICKEN~WALNUT SALAD

2009-08-09T19:29:00.000+05:30

Never knew that I would learn so many dishes from my Armenian friend!, well it has been very satisfying and leaves me wanting more of this lovely cuisine...

Since it is so hot here, we wish to eat just the lightest of things and salads are top priority, this lovely light summer salad with a subtle lacing of garlic and the crunch of walnuts is just perfect!, we really enjoyed it with crisp toasted bread and since it is so easy to put together everyone was surprised that dinner was on the table in hardly any time at all!! For this salad you require-

Chicken- 1 boiled and deboned (reserve stock for soup of your choice)

Walnuts-1/2 cup

Eggless low fat mayonnaise-1/2 cup

Plump garlic cloves-2

Coriander/Cilantro-1/2 cup, chopped

Fresh ground pepper-acc to taste

Salt-acc to taste

Method- With a sharp knife chop deboned chicken and keep aside, crush garlic cloves.In a large bowl combine all the ingredients together, adjust seasoning as well as the amount of mayo, chill for at least an hour, (you can prepare this salad even a day before).serve with soup and crisp bread slices.

BANANA CHOCOLATE~CHIP MUFFINS

2009-08-01T21:04:00.000+05:30

I love baking banana bread just because of the aroma that fills up the house, so I thought why not enjoy it in the miniature form as muffins, as a last minute indulgence I lovingly added choco chips :).For these you require-

Bananas(very ripe)-2

All purpose flour-2 cups

Sugar- 1/2 cup

Milk- 1/2 cup

Yogurt- 2 tbsp

Vanilla essence-1 tbsp

Chocolate chips-a handful, sweetened

Baking pwdr- 3 tsp

Butter-4 tbsp (softened)

Preheat oven, and line muffin tray.Mash bananas well with a fork , then add all the ingredients in the order listed above, mix well, batter should be somewhat lumpy, and voila!, your lazy mix muffin batter is ready in the blink of an eye!!pour halfway into lined tray, bake 20 minutes at 180C.Now you know why I love these beauties soooo much, well next time will add a handful of walnuts too...what say?..and maybe frost these too!!

BEFORE BAKING...

FRESH AND DELICIOUSLY WELL RISEN GOLDEN MUFFINS READY!

CENTURIES OLD TRADITIONAL PUNJABI MANGO PICKLE RECIPE WITH PICTORIAL

2009-07-27T23:02:00.000+05:30

I always thought that pickle making was a science beyond me, very complicated, time-consuming and one had to have some special skills, but really it is not so! It is incredibly simple and fuss-free as you will see in the below pictorial, hope this inspires you to make a jar of your own, to enjoy with paranthas, puris, mathris or simply on it's own.This is my ma-in-law's recipe which has been followed for centuries in the family and year after year jars and jars of pickle are lovingly preserved and probably even gifted to some special family members.This pickle keeps almost indefinitely and has that special flavor of the punjabi household.. Try and use the special "Ramkela" variety of mango, if possible, refer to the below pictures for what the mango looks like. For this pickle you require-

Raw Mangoes (ambis)-2 kgs (you can easily double it if you wish)

Fenugreek seeds(methi seeds, methre)- 250 gms

Aniseed (saunf)-250 gms

Onion seeds(kalonji)-50 gms

Turmeric powder(haldi)-1/2 cup

Salt -about 400 gms

Mustard oil-1 kg

Red chilli powder- acc. to taste.

1 piece of coal (for smoking and sterilizing the jar)

Asafoetida(for smoking the jar)- a little

Cut mango into pieces as shown above. Heat Mustard oil to smoking point, switch off flame and let cool.

Combine the onion seeds, fenugreek and aniseed, note the handful of mango seeds chopped up in between, this seed pickle, my ma-in-law is wonderful for tummy aches!

Measure out salt, turmeric and chilli powder separately

Tip in all the spices

Mix everything in with clean dry hands, add only about as much oil as required to coat, keep rest aside.

Prepare the jar or the glazed pottery "barani" or "biyyam", alternatively you can use a glass jar.Wash and clean then take a small piece of smoldering coal , put a bit of astafoetida (hing) on it, invert the jar and let it smoke, this gives a special flavor and the hing-smoke and also sterilizes it in a way.

After 2-3 days pour the rest of the oil in the jar, this acts as a barrier between the pickle and atmosphere and prevents pickle from getting spoilt, always ensure that the mango pieces are submerged in the oil.Tie muslin cloth around the neck of the jar.

There- your delicious mango pickle will be ready in just a few weeks, enjoy!

SPICY CHICKPEA SALAD ON DIET~DAY 3

2009-07-25T20:05:00.001+05:30

Day 3 and the cravings hit hard today, I don't know whether it was because I was thinking about it or because my body was missing all the sugar it was so used to? :), I wanted something "chatpata", so I made this spicy salad-but I am STILL CRAVING CHOCOLATE!..

Boiled Chickpeas-1 cup

Onion- 1 large finely chopped

Tomato- 1 large chopped

Green chillies-2 chopped, deseeded

Tamarind pulp- 1 tbsp

Lemon juice-2 tbsp

Salt and red chilli pwdr- acc. to taste

Combine all the ingredients in a large bowl and toss well, mashing the chana's a little too, season acc. to taste, serve with kulchas if desired.I had just the chana salad.

This recipe triggers back memories of College days in Punjab University, where we used to eat these everyday off the roadside vendor with a huge brass vessel atop his bicycle,a very common sight in North India and a boon for the students who could, at times afford only this- Chana and two kulchas for Rs.5/- :)

Well coming to DAY 3, this is what I had today-

Early Morning-Tea-1 cup sweetened with Sugar free Natura+handful of besan bhujia

Breakfast- Buttermilk- 1 glass with sweetener and 1 tsp Protinex powder +1 Besan and soya chapati with bittergourd vegetable

Lunch-2 Besan soya chapatis +bittergourd veggie

Evening-1 large bowl Spicy Chickpea salad(recipe above)+ 1 glass Cucumber and spinach juice

Dinner-Rajma-1 katori+1 egg cooked in non-stick pan

Exercise- half an hour walk