Aditi’s Aai cha ambat varan – Mummy’s khatti meethi Daal

When you missing your mom, you try and make things which remind you of her. As much as she doesn’t like her dal , pappa and me love it.
Today is Sunday, coincidentally pappa asked her to make the ambat varan and I called her to get her exact recipe as it’s different to my recipe
She laughed us both off, saying you can’t make this on Sunday! Sunday lunchtimes are special and it has to be mutton, chicken, fish or at your worst – eggs.
Well she didn’t make ambat varan today for pappa but made her egg curry.
I made her ambat varan and really enjoyed it with warm steaming rice and papad

Here is her special recipe

Cook toor dal in pressure cooker with hing, haldi,mirchi and dhaniya powder.

Make a paste in the blender with 2 tomatoes , 2-3 garlic pods, kadi patta and 2 green chillies

Now take oil in pan add urad dal , mustard seeds when they splutter add hing and red dry green chillies

Add the tomatoe garlic chilli paste and sauté it well till oil separates

Add the dal , add lemon juice salt gul and a bit of sugar to balance the khatta meetha teekha flavour

Let it boil for 5-7 mins

And serve hot

It tastes even better the next day

Saving her recipe as I call her every time when I want to make it 

Egg curry with black eye beans

Give me some egg fry, give me some plain
Give me egg florentine, I wanna taste egg all again  – anda premi

That’s me. Noone can beat an egg when it comes to versatility. You can have it for breakfast, lunch, dinner, snacks or with the drinks ( a pure Punjabi will always serve boiled eggs with whisky! )

So this is my anda curry from yesterday with added black eye beans ( well, that tin was lurking at the back of the cupboard for years ) but the combo tastes great. Try it out…

Tips –
Added coriander to the onion masala. Gave a nice flavour.

Recipe – no particular measurements

Heat oil. Add chopped onion /ginger /garlic /coriander stem ( i use my hand grinder for this)
Fry till translucent.
I added KTC tawa fry masala. Stir fry for another 5 mins.
Add black beans from the tin.
Add a tin of chopped tomatoes.
Let it bubble for at least 5-10mins till the oil releases and floats to the top. The weight watches can remove the oil then but soaking it in kitchen towel. But my principle is…… Yes, portion control 
Add salt and a bit of sugar.
Garnish with coriander.
Serve hot!

Moroccan chicken ( but with wine)!

This is a great soul food, easy midweek feast. Don’t get fooled by the name, you will have most of the ingredients in your pantry.

A great explosion of lemon, honey, cinnamon and cumin with a smooth silky texture, what’s not to like 💃💃

I had always wanted to make Moroccan tagine chicken so checked out the recipe and started making it. In between, spotted some more leftover wine 🤣( yes, a cardinal sin to waste wine!) and one thing led to another and this is what I got. Try it, you will love it…. Served best with couscous or sweet potato slices.

Ingredients –
Chicken – around 1/2 kg
Cumin, paprika, cinnamon, salt, coriander pd- 1 tsp each
Butter – 2 tbsp
Onion – 1 chopped
Ginger minced – 1 tbsp
Plain flour – 1 tbsp
Red wine – around a glass full
Honey – 2-3 tbsp
Cream – as required
Olives, carrots

Chicken pieces or thighs

Marinade mix – a tsp each of cumin, paprika, cinnamon, rock salt, coriander pd. Add juice of a lemon and mix well with chicken.

Method –

Heat oil
Cook marinaded chicken well and remove once done.
In the same pan, add 2 tbsp butter.
Add chopped onions and garlic. Stir till slightly brown.
Add plain flour and stir till dry.
Add stock, red wine and let it bubble till you get a sauce like consistency.
Add desired amount of honey.
Add cream, some more seasoning, coriander leaves.
Add chicken pieces, some more lemon juice, rind of lemon, olives.
Serve immediately.

Buffalo chicken and teriyaki chicken

Crispy chicken in spicy buffalo sauce
Crispy chicken in teriyaki sauce

This is a super easy recipe!!!
I know you will say that its what I always say but trust me, this is a child’s play! Varun made this yesterday and I don’t think I am ever going to order buffalo chicken from the takeaway ever again.
No specific measurements!

Recipe –
BUFFALO SAUCE
Wash and  PAT DRY CHICKEN PIECES.
Coat well in a dry mixture of cornflour, baking pd, ginger garlic pd, chilli flakes, salt.
Deep fry and keep aside.

Heat a saucepan. Add a generous amount of butter ( around 2 tbsp).
Add tomato sauce, siracha sauce, nando’s peri peri sauce, lemon juice, honey
Mix all well.

Pour over the fried chicken ( or vegetables)
Sprinkle chopped spring onions.

TERIYAKI SAUCE
Heat butter in a saucepan
Add dark soy sauce, siracha sauce, brown sugar and mix well.

Viola!!!

Shakshuka, yet another egg fan

Shakshuka- quick and refreshing – a very popular middle Eastern dish made of poached eggs in spicy tomato and sweet pepper sauce. Tried it once at a local restaurant and was hooked since. You can add olives, sun dried tomatoes, beans, feta cheese etc to it too. The key is to take it out of the oven in time so that the yolks are still runny.

Method –
Heat oil
Add chopped onions
Add chopped sweet peppers, stir till soft.
Add tinned tomatoes, tinned beans
Add extra tomato paste (optional)
Season with chilli flakes, garam masala
Add salt and bit of sugar to counteract the tangy taste of tomato.
Once the sauce is done, break the eggs into it, keeping the yolks intact.
Place in the oven and cook for not more than 8 mins.
Garnish with coriander.

Christmas menu 2020

Merry Christmas, dear cooks forum friends. So impressed and thrilled with all the cooking and sharing. Each and every post has been a virtual treat. At ours, the story was totally different. Yes, we did have a feast but didn’t hands much time to plan something elaborate. Also, somehow the madness took over and most of the food was massacred before I could get them to pose for photos 😂😂
So, apologies for the bad photos but can vouch for the taste ❤️❤️

This is a dinner menu that can be cooked in less than an hour. All the recipes are quick and easy. (except the cakes) not my department

Butternut squash and sweet potato soup with chilli flakes and creme fraiche.

Cheese and breads

Cocktails galore ( bartender special 😍)

Murg mussallam ( the usual tradition)

Butternut squash stuffed with feta cheese, cranberries and olive crumble

Kerala stew ( again, a tradition)

Roast potatoes and roast vegetables ( Rashmi special).

Lemon drizzle cake

Peach melba

Butternut squash and sweet potato soup-
Heat olive oil, add chopped onions, add the vegetables, chicken stock, seasoning. Cook till soft. I did it in my soup maker. Serve with chilli flakes and creme fraiche
Murgh musallam stuffed with paneer bhurji and served with saffron rice-
Rub chicken tikka masala generously over and inside chicken and marinade overnight.
Heat oven to 190 degrees.
In a kadhai, heat oil, add chopped onions, akkha garam masala, saute. Add tomato chunks, lasun, Adrak. Poppy seeds, almonds. Once cooked, cool and grind to a smooth gravy. Make paneer bhurji with some raisins and cashews. Stuff in to the chicken. Bake for 30 mins. Add half the gravy over the chicken and cook again. Serve with saffron rice
Elixir of life ❤️
Tequila, triple sec, fresh squeezed lime, cranberry juice, 1 egg white, salt, paprika
Muddled grapes, lime juice, pink gin triple sec ice, lemonade top cucumber and lime

Creamy red wine sauce with prawns and ravioli/any pasta –


Christmas leftover cooking continues. Last night, after ages, added some red wine and tastes amazing. So give it a try for that ‘hattke’ taste. Tastes better than it looks.
You will need – butter, onion, garlic, prawns, red wine, cream, pasta

Saute chopped onions and garlic in butter till translucent. Add prawns, sprinkle piri piri pd, stir till cooked.
Take prawns out. In the same pan, add a generous splash of red wine. Let it bubble and sizzle stirring all the time till it is thick. Add cream to it and let it bubble away.
Add a bit of salt.
Prepare the store made ravioli.
Pour the sauce over the ravioli. Top it up with prawns and a handful of parmesan cheese.
Sprinkle tarragon leaves on top.

Mango Badam Pedha

Desserts, my weakness. Mangoes, my weakness. So here is one of my favourite recipes, a 15 min jhatpat one which combines both of them into an irresistible, fool proof delicacy which will have your family and friends permanently wanting more….

Recipe –

2 cups mango pulp good quality

2 cups milk powder

2 cups almond flour

A pinch of saffron in warm milk, a tsp cardamom powder, cashews as garnish

Method – Heat mango pulp in a thick bottom wok till it reduces to half its amount. Will take around 10 mins. Add milk powder and almond flour. Keep stirring till the paste starts leaving the sides of the pan. That takes another 10 mins. Once lumpy enough, add saffron, remove to cool on a greased plate. Make laddoo size balls and shape into pedhas. Place a cashew in the centre. Refrigerate to set.

Makes 25 pedhas

#4 Sweet potato, chick peas and red lentil soup

My brood has a soft spot for sweet potatoes. It fades a bit when it comes to chick peas and it disappears completely for red lentils. Since years, I have had to find to ways to mask lentils in their food. This wholesome heart warming dish does exactly that and is a hit with them, thanks to their creamy, slightly sweet flavour and smooth consistency.

INGREDIENTS –

500 gms sweet potatoes, 

1 can chick peas

1 onion, finely chopped

1 tbsp ginger , chopped

1 cup dried red lentils

1 tsp coriander powder

1 tsp cumin powder

1 tbsp lemon juice

chilli flakes, coriander leaves, ginger juliennes for garnish

RECIPE

  • Heat 1 tbsp olive oil
  • Add chopped onions and ginger. Stir till onions are translucent.
  • Add chopped sweet potatoes, half can of chick peas and red lentils.
  • Add vegetable or chicken stock and bring to boil.
  • Add cumin ,coriander powder and lemon juice. Cook till potatoes are soft.
  • Blend to a smooth consistency.
  • Add rest of chick peas.
  • Garnish with chilli flakes and ginger juliennes.
  • Serve with fresh coriander leaves.

The Humble Aloo- Mathura waale

One of my most memorable trips was to the land of Braj, Mathura, a couple of decades ago. I was wonderstruck by the dusty lanes, byzantine bylanes, the innumerable visions of Krishna and equally devout pilgrims. There were shrines around every corner with monkeys and kids playing with gay abandon as were the odd glimpse of a group of widows, their heads clean shaven, a stark reminder of certain practices that are still prevalent in our country.

Anyway, one memory that stuck with me was wating Dubke waali aloo with Puris. Dubke means immersed in. So this is a watery simple potato curry with minimal masalas and easy to make. I am sure we have all made this regularly at home but for a south indian like me, calling it dubke waali aloo imparts it a rather exotic flavour.

RECIPE –

500 gm Boiled potatoes

3 onions, sliced

1 tbsp – ginger chopped

Oil, cumin seeds, green chillies for tadka

Heat oil, add cumin seeds and green chillies.

Add onions, ginger and stir till transclucent.

Add potatoes and water. Add turmeric, chilli powder, salt, aamchur powder. boil for 5 minutes.

Add coriander leaves at the end.

Hot and Sour Chicken Soup

One of my fondest memories of med school life were the carefree evenings, zipping around on our two wheelers, hair carelessly flying in the wind in gay abandon. The thrill of unlimited freedom for those few hours still remains unmatched. A regular stop used to be the Indo-Chinese street cart and sharing a bowl of hot and sour chicken soup was a regular routine.

This soup is very addictive. It is super hot, spicy and crunchy, all at the same time. It is very easy, super easy actually and can be altered to our taste buds if you don’t fancy having a runny nose on your first date!

Many of us know this recipe but I had to include it in my list for posterity! You can make it in a soup maker but i find it easier in a saucepan because of the sheer amounts needed in my perenially starving family!

INGREDIENTS

2 tsp vegetable oil

2 tsp ginger garlic pieces

1 cup of Finely chopped frozen vegetables ( peas, carrots, mushroom, beans)

1 can creamed corn ( or boiled sweet corn coarsely blended with water)

1/2 cup shredded chicken ( or cook finely chopped chicken in water)

1 egg beaten

2 tsp each soy sauce ,fish sauce, rice vinegar ( use less if using malt or white vinegar)

2 tbsp siracha sauce

salt and sugar to taste

METHOD

  • Heat oil, add ginger and garlic pieces and stir well.
  • Add water and chicken and cook till done.
  • Add shredded vegetables, creamed corn, soy sauce, fish sauce, siracha sauce and vinegar.
  • Add cornflour mixed in water and bring to a boil. The soup will thicken gradually.
  • Add drops of beaten egg with a fork to the boiling soup, stirring all the time.
  • Season to taste adding extra siracha or chillies.

Apple and carrot soup

Apple and carrot soup –
The average time for any gadget to reach its resting place in the dark recesses of our garage is 4 weeks. So it has been only 2 weeks that the soup maker has entered the house, too early to pack it away .
Hence today was apple and carrot soup day. This soup is slightly tangy so the option of adding cream at the end is always there if you don’t like tangy flavours in your soup. I love it though, lip-smacking yum yum !
Winter days calls for this hot soup drizzled with chilli oil and of course warm bread!

Recipe –
2 apples, chopped
4 carrots, chopped
1/2 onion, chopped
1 tsp Cumin, chicken stock, 1/2 tsp garam masala or curry powder.

Method-
– Sauté cumin seeds and onions in 2 tbsp oil till translucent.
– Add chopped apples and carrots.
– Add vegetable or chicken stock.
– Season with sugar and salt.
– Cover and cook  till done. If not in a soup maker, blend it smooth once it is cool enough to handle.
– Serve with a drizzle of fresh cream and chilli oil.

Easy apple chutney

So, I finally got some apples from my neighbour…. No, not stolen, in fact, he actually delivered it to the front door, in the rain. So made apple chutney and my neighbour  loved it. In fact, as I write this, I can see him on the ladder trying to pluck some more apples from his tree…

Apple chutney ( Instapot)
4-5 apples
1/2 tsp each mustard , cumin, fenugreek, fennel, kalonji seeds
Curry leaves
1/2 tsp each turmeric pd, chilli powder, ginger powder
Salt and sugar to taste ( I added 1/4 cup sugar)
Apple cider vinegar optional (usually 2 tbsp)

Method –
-Peel, core, chop apples.
-Heat oil in instapot. Add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and kalonji. Stir till done.
-Add apples, curry leaves, turmeric, ginger powder. Stir for 5 mins.
-Cover and pressure cook for 20mins.
-Release the lid . You will get a rich syrupy chutney.
-Add mirchi powder, salt and sugar and heat on saute function till you get the chutney consistency.
-You can add a bit of vinegar ( I try to avoid it, not much of a fan)
-Remove from heat and store in a dry container.

Green tomato sabji and chutney

Since life is returning to nearly normal, gardening in my world is reaching its autumn too…. I accidentally stumbled upon a huge crop of green tomatoes, unloved and forgotten, in the corner of our garden. The label on the pot had promised red beef tomatoes and I realised that it was not to be. Never made anything with green tomatoes in my life, so decided to make a simple green tomato sabji with our produce .

The sabji is lip smacking tangy and sweet, yum yum
The chutney is mild with coconut and peanut flavours.
Serve it with piping steaming hot plain rice to attain nirvana !

Green tomato sabji-
6-7 big green tomatoes, chopped
1 onion, chopped
2 red chillies
1tsp Mustard seeds
1 tsp Urad dal seeds
1 tsp turmeric powder
2 tsp chilli powder
2 tsp coriander powder
1/2 tsp tamarind concentrate
1 tsp jaggery or sugar

Heat oil, add mustard and urad seeds. Add curry leaves (optional).
Add onions and stir till translucent.
Add tomatoes, stir, add half a cup of water, cover and cook for 5 mins.
After that, remove lid, add turmeric pd, chilli pd, coriander pd. Stir well.
Add tamarind concentrate and jaggery.
Stir till you get a nice sauce at the base.
It’s done!

Chutney-
Heat a tbsp oil, add 1 tbsp sesame seeds, roast till light brown and remove.
Add urad dal, 1tsp, red chillies 2, jeera 1 tsp, roast and remove.
Grind it all together with tomatoes and coconut.
Add salt to taste.

Broccoli and Stilton Soup

Rhea loves broccoli, Varun hates it.

Varun loves spinach, Rhea hates it.

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The ‘perfect mum’ at the back of my mind threatens me with dire consequences if I dont make them eat both. Hence this has always been my go-to whenever I feel that there has been a lack of ‘green’ options in the family. And it has always been a hit hit. The lush creaminess of the Stilton cheese melts into the flavours of broccoli and spinach to create this amazing winter warmer soup.

RECIPE

1 head of broccoli, chopped into pieces

2 cups of spinach, rough chopped

1 potato, cut into chunks

1 onion, chopped

1 lt water or stock

150 gm Stilton cheese

Saute onions with a dash of olive oil till translucent. Add it to the remaining ingredients ( except cheese) into the soup maker. Put it on smooth setting and let it cook. When done, in 20 minutes, add crumbled cheese and stir well.

Serve with croutons.

A bowl of heaven 🙂

Karela stir fry with coconut

Karela stir fry-
This is yet one of those green monsters that has plagued me and given me countless nightmares in my childhood!  Eventually came across some really nice ways of cooking and masking the bitter taste. This combined the flavour of karela with fresh coconut, sourness of  tamarind and sweetness of jaggery, a win win situation. Do try it….you will love it!

Recipe –
2 cups sliced karela, soak in salt water and squeeze out after 20mins
1 chopped onion
1 tsp chopped ginger
1 handful chopped coconut optional
1 handful desiccated coconut fresh
1 handful cashew pieces
1 tsp sambar masala
1 tbsp tamarind concentrate
1 handful jaggery

Heat coconut oil
Add mustard seeds, urad dal, chana Dal, hing, curry leaves.
Add chipped onions, ginger
Add karela slices and stir till dry.
Add sambar powder, jaggery, tamarind, cup of water and keep stirring till dry.
Add dedicated coconut.
Serve with a smile 

Hyderabad Mirch ka Salan

Hyderabadi mirch ka salan-
This is a peanut based curry and tastes amazing. Important tip is to make a very very smooth paste first! Don’t rush on that step.
Rest all is just adding the ingredients!

Recipe –
Fry deseeded chillies in oil and keep aside.
Roast sesame seeds 3 tbsp, peanuts 5 tbsp, poppy seeds 1 tbsp, 1/4 dessicated coconut.
Grind with ginger garlic and a bit of water.

Heat oil, add cumin, chopped onions, ground paste, haldi, chilli pd, garam masala.

Add 3 tbsp tamarind sauce ( or tamarind water and jaggery)

Stir well.

Add fried chillies…

Enjoy

Creme brulee

Creme Brulee-
Finally managed to make my man’s favourite dessert and also made use of one of my top 3 useless purchases during covid season 😜
Love the dessert for 3 reasons –

  1. Super easy and quick to make. That’s why I have added the video to make you believe me.
  2. Only 3 ingredients.
  3. Great fun using the blow torch.

Tips-
Don’t overcook your custard or else it will curdle.
Don’t whisk it all at once, use a ladle at a time at the start.

Trust me, it tastes really really nice.
Ingredients –
500ml double cream
5-6 large egg yolks
2 tbsp sugar
Demerara sugar for the crust at the end.

Warm the cream.
Beat egg yolks and sugar till frothy.
Add cream, a ladle full set a time and whisk.
Pour in chilled ramekins and set in fridge or bake in a water bath at 180* for 20mins till set.

Masala bhaath

Masala bhaat (traditional maharashtrian style)
Accompaniments- kadhi, shengdana koshambir, coconut chutney, beans sabji, sheera.

Aai was very proud and particular about her cooking, and why not, she made some utterly delicious dishes. She always insisted on spending time in cooking it on sim (which is now fashionable as the show cooker method 😁) and never allowed anything to get burnt. Tadka was as scientific as ever and so was the value of ‘mohun’.

Masala bhaath was something she made with a lot of love. Sharing the recipe here.

Some tips-
Always make the masala fresh.
Part fry the potatoes beforehand.
Add a dollop of ghee at the end.
Always serve with kurdya and saandge (if not, then crisps will do) 😜

Recipe –

Soak 2 cups rice in water
Heat 1tbsp ghee and brown 20 cashews.
Take the cashews out and brown cubed potatoes. Keep aside.
In the same pan, roast and make a fine powder of the following –
1tbsp coriander seeds
1tsp cumin seeds
1tsp poppy seeds
1tsp sesame seeds
Star anise1
Cloves 6
Peppercorns6
Dried coconut
3 garlic
Ginger

Heat oil, add mustard and cumin seeds.
Add bay leaf
Add chopped onion x1
Add chopped tomato / puree
Add the ground masala
Add mixed vegetables (peas, beans, carrot, potato)
Add rice
Add 4 cups of boiling water
Add salt and sugar to taste
Cover and cook till done.
Serve sprinkled with fresh coconut.

Mini puddles of joy

Cheesecake is like marmite, you either love them or hate them….. And we are split down the middle in our home. However since my princess loves it, it is but natural, the piece de resistance of the house!

I have made cheesecakes in the past but always get annoyed with the multitude of ingredients. But this one is simple, needs fewer stuff and tastes great.

Also, the size makes it easy for serving which is a win win in itself.

Some important tips though for the perfect final product –

1. Enjoy the journey, cream cheese tastes heavenly along the way.

2. Mix the cheese and sour cream with sugar till fluffy but once the eggs are added, don’t whisk it too much. The cake will crack.

3. Preheat the oven to 180 degrees but reduce the heat to 130 degrees when you put the cake in.

4. Cook only for 15 mins. Turn the oven off and leave it in with the door open for another 10 mins. The cake will be wobbly by don’t worry, it will set eventually.

RECIPE –

For the crust –
Ginger nut or digestive biscuits or oreo – around 100 grams or 1/3 rd pack
Soft butter – 3 tbsp

For the cake –
Cream cheese – 400 gms or one large tub
Sour cream or Greek yoghurt – 200 gm
Sugar – 3/4 cup
2 eggs at room temperature
Lemon zest
2 tbsp plain flour

Grind biscuits to fine powder. Add butter and mix well.
Grease a cake tin with removable base. Add parchment paper to the base. Press the biscuit mix to the base and press well.
Cake- mix cream cheese, sour cream and sugar till light. Add eggs and mix lightly. Too much mixing will lead to cracks while baking.
Add plain flour to give it body.
Pour into your cake tin.
Place in a preheated oven ( preheat 180 degrees) and reduce the heat to 150 degrees.
Bake for 15 mins.
Your cake will be wobble but resist the urge to cook a bit more.
After 15 mins, reduce the heat, open the oven door and let cook for another 10mins.
Take cake out and leave to cool at room temperature.
Cover and chill in the fridge.

Just look around you…

Dear kids,

I always have happy dreams, well most of the time.

As a result of which, a routine day starts with me jumping out of bed, super excited at the prospects that loom in front of me. Within minutes, I am bounding down the stairs, shrill cooing sound which is oh so inappropriate that early in the morning and that makes both of you shout out in anger for disturbing the calm and peace. The only person who finds this attractive is Romeo, who awaits my brouhaha with an equally ebullient thump of his tail.

But it doesn’t take long for this bubble to burst. Some days, I feel that I am on top of things, most days I know I am not. Some days I feel that today is the day when I will finish each and every target to be achieved only to realise that I have not gotten even to the start.

And suddenly I am tired. Tired of being the juggler, tired of the false confidence, tired of the smile. And that opens the floodgates of guilt….and oh what a flood it is. Only mothers know how strong and powerful guilt can be. The guilt of not have the perfectly perfect home for kids that is rubbed into your faces in the advertisements, the crisp linen and folded sock drawers. The guilt of not cooking three meals a day like my mum used to. The guilt of ignoring hubby in favour of useless worthless telephonic conversations with friends. The list is endless.

I sit down for a moment, collect my thoughts and look around me. Yes, I see your rooms which resemble a typhoon wreck, but I also notice the half curled smile on your lips while you sleep. I see a rather worn out shaggy dog, wet and breathing heavily after his rather successful romp in the park, still dreaming of the rabbits that he once again could not catch. I see hubby spread out on the sofa watching the latest in a series of mutant movies, eyes glazed and mouth open in astonishment as if they were actually communicating with him. I see my parents in their own corners of the house poring intently over the latest whatsapp video with televisions blaring full blast, heralding the imminent arrival of the latest doom in India and the world.

And that is when i know that I am not doing a bad job, in fact, i am doing a xxxxxxx amazing job. And I am not doing it alone. I take a deep breath, suck my sagging tummy in, tuck that unwanted grey hair behind my ear and gather a smile…..

Its time for that well deserved gin and tonic! My moment of joy, my well earned joy.

So remember that when life hands you lemon, you go ahead and make lemonade or gin and tonic. You can always make it a lot better than what it actually looks like. You just have to look around you.

And the cycle repeats itself again and again and again…….tbc

Pineapple upside down cake

Pineapple upside down cake

Since the oven and I don’t get on well, I usually resort to sweet talking hubby into making this and usually he obliges willingly ☺️☺️. Except for today when it was being recorded!
This is a fool proof recipe, never fails.
Some tips- do caramelise the sugar well and leave the pineapples to cook for around 5 mins to get the flavour.
Make it all in one pot ie an oven proof skillet or non stick pan.

Recipe –

200 gms of Butter,
200 gms Self-raising Flour,
200 gms Golden Caster Sugar,
4 Eggs
1 Tsp Baking Powder, 1 tsp Vanilla Essence
4-5 Slices of Pineapple canned
2 Tbsp Pineapple Syrup from the can

Base: Melt 50gms Butter and 75 gms Soft Brown Sugar (Add 15gms Dark Muscovado Sugar for darker colour) Cook for 5 mins over low heat in a Cast Iron Skillett or 12in baking tin. Add pineapple slices and leave for free mins.
Then pour the cake batter and oven bake @180 deg for 45 mins.
Cool for 10 mins and then turn over on a cake tray!

Barfi-7 cups of goodness

7 cups of delight


When chitra ji told me that this barfi can be made in a jiffy, I didn’t believe it and had to make it myself. And gosh, it is true. Very very simple, takes only 12 mins from scratch…. If you don’t believe it, the video is attached as well.
And guess who I caught scraping the bottom of the pan, none other than daddy dearest!

Well, that just means it tastes great.
Please make it and share your experience too!!


Ingredients –
1 cup gram flour (besan)
1 cup ghee
1 cup milk
1 cup Finely grated fresh coconut
3 cups sugar (i added slightly less)

Dry roast besan for a couple of minutes till the raw smell vanishes.
Add all the other ingredients, a pinch of saffron and cardamom.
Keep stirring. The ‘stuff’ will turn from gooey to smooth shiny liquid in 3 mins, thicker in 6mins and will start sticking to the sides as a smooth lump in 8 mins. Take it out instantly at that time and pour into a greased pan. Garnish with almonds or other nuts.

Mawa cake

This is by far my favourite cake in all respects. The taste is heavenly of course but the winner for me is that you don’t need your weighing scales at all. Just a few measuring cups and viola, you are done!

This cake is so good that I made it three days in a row and still didn’t manage to get a decent picture for my blog. It was devoured after dinner, during breakfast and once when it came out of the oven, steaming hot!

Do try it out and let me know how it was…

Thanks to Savita Kulkarni from cooks forum who shared this recipe first and then to all those who trended it in the next few days.

Recipe –

To prepare the mawa –

1/2 cup milk powder

1/4 cup milk

1 tbsp butter

For the cake –

1/2 cup butter

1 cup sugar

2 eggs

1 cup plain flour

1 tsp baking powder, 1/2 tsp b. Soda

1/2 cup milk

1 tsp cardamom powder

Pinch of saffron

Beat till fluffy the eggs, butter and sugar.

Add flour, baking powder and baking soda.

Add to egg mix.

Add cardamom powder and saffron.

Add the crumbly mawa and mix well.

Add milk to attain desired consistency.

Top with chopped nuts.

Pour in a cake tin and bake at 180* for 30 mins.

Heat butter in a non stick pan and add milk powder and milk. Keep stirring till the mix becomes thick and dry. When it becomes crumbly, take it out and cool.

The leftovers that survived just for the photos

Marathi goda masala

Multipurpose Marathi masala
(all purpose)
For tinda, baingan and masala bhaat

1 cup dhania seeds
1/2 cup jeera
1tsp methi daana
1tsp cloves
12 elaichi
Cinnamon sticks
1 cup dried red chillies

Roast all the ingredients one by one in oil, grind to a fine powder. Store in an air tight container.

6-8 pods garlic
1 cup grated coconut ( not dessicated)
2-3 tsp Red chilli pd
1 tbsp groundnut powder

Easy Lemon Posset

Lemon posset ( a quick 3 ingredient delight)

People find it difficult to believe me when I say that this is the quickest of desserts. You can make it while your guests are having their dinner too and still get away with it…. Try it and let me know….

Ingredients –

500ml double cream
150 gms sugar
3 lemon (juice of 2 and zest of 3)

Put the cream and sugar in a saucepan over a medium heat. Whisk them together and bring to the boil slowly. Simmer for 2 to 3 minutes – the mixture should turn a rich yellow colour – before taking the pan off the hob.

While the mixture cools, grate the zest from all 3 lemons and squeeze the juice from 2. Add the juice and two-thirds of the zest to the cream mixture and whisk thoroughly until it is smooth.

Pour into the serving chilled ramekins and scatter the remaining zest on top. Serve with shortbread or ginger biscuits.

Beetroot and Goat’s Cheese Salad

Salads are far more than just greens and dont have to be boring. This is a great example of one such salad which is attractive, zingy and bursting full of flavour and can beat any French hors doeuvres hands down!

It combines the sweetness of the beetroot with the saltiness of goats cheese (or French brie if you are not a goats cheese fan) , the crunchiness of honeyed caramel with the softness of rocket leaves, the crisp walnut bites with the moist flavour of sweet bell pepper. I can go on and on…..

RECIPE

  • 1 Goats cheese or French brie, good quality
  • Pinch of pepper
  • 1/4 tsp Garlic, grated
  • 1 tbsp Honey
  • Pinch of thyme
  • Drizzle of olive oil
  • Beetroot slices
  • Sweet pepper slices
  • Walnuts, a handful
  • Rocket leaves, a bag

Heat oven to 180 degrees celsius.

Mix together garlic, honey, thyme and pepper with a whisK. Drizzle over cheese with a dash of olive oil. Bake cheese for 10 mins in the oven.

Chargrill sweet peppers and beetroot.

Meanwhile prepare your balsalmic reduction by pouring it into a small saucepan. Bring it to a boil and simmer for the next 5-7 minutes till half the quantity.

Arrange a bed of rocket leaves and chargrilled bell peppers and beetroot.

Drizzle the balsalmic reduction over it.

Place the baked cheese on the bed of salad. Drizzle some more honey and serve warm.

Dabeli

The magic of monsoon, the pitter patter of rains, the incessant pounding on the windows and sneaking away yet again for that piping hot cup of masala chai with dabeli….memories, as far back as three decades ago, but as fresh as if it was just yesterday.
Ram made it, thanks to the new woman in his life, Archana from Hebbar’s Kitchen! Not sure if I am jealous or happy 😉 but my taste buds were definitely dancing away….
Do try it. Dabeli masala is really easy to make. Mainly sesame seeds, dried coconut and tamarind.

Kachori bytes- Jodhpuri pyaaz wali

Jodhpur kachori pyaaz waali aur mango barfi

Sab kehte hai – fried food is bad for health, meetha sehat ke liye achha nahi…
Main kehti hoon – woh kambakht mohabbat hi kya jo takleef na de ❤️❤️❤️

Well, jokes apart, in moderation, sab achha hota hai!!

Rainy days are synonymous with chai and kachori. It takes me back to college days when Ram and I would sneak away in the rains to feast on kachoris and jalebis with piping hot tea, usually in the same glass😅😅 , yes, sounds really cheesy but didn’t feel like it then, hehehe!
Felt like that yesterday too, no no not the romantic feel but was desperate for the feel of the crispy flaky kachori with the spicy steaming filling inside. Oh and the chai too…
I had never made kachoris before, but it is not tough at all. Tastes amazing. Do try it today and let us know how it was.
Found this amazing YouTube link with a lovely name – pappa mummy ki rasoi 😍 how sweet. Just follow them for the recipe.
https://youtu.be/0sXznI8iwu4

Ingredients

Pyaaz ki Kachori

All purpose flour – 1.5 cup

Ajwain – ½ tsp

Salt – ½ + 1.5 tsp

Edible Oil – ¼ cup + 3 table spoon + to deep fry

Fennel seeds – 1 tsp Coriander seeds – 1 tsp Cumin seeds – 1 tsp

Onion (medium size) – 4

Potato (medium size) – 3, boiled

Asafoetida – ¼ tsp Green Chilli – 2, finely chopped Ginger – 1 inch Red Chilli powder – 1.5 tsp Turmeric powder – ¼ tsp Gramflour – 2 table spoon Citric Acid – ¼ tsp Sugar – 1 tsp Garam Masala – ½ tsp Coriander leaves (chopped)

 

MAke a firm dough with flour, ajwain and saunf. Heat oil, add cumin seeds, masala and onions. Add potatoes. Stuff in a disc of dougha nd deep fry on medium heat.

Oh and also made some vegan mango barfi. It is a quick fix when you are short of time.
1cup mango blend with half cup almond milk or coconut milk
1cup sugar
3 cups coconut
Heat mango with sugar and milk till sugar dissolves
Add coconut
Stir well till it starts forming a thick lump.
Remove and chill on to a greased plate.