Condiments

Fresh Turmeric & Ginger Pickle

Fresh turmeric pickle or kacchi haldi ka achar as we call it, is a winter special pickle which carries umpteen health benefits. This pickle is made only when the ingredients are in season which is the winter season. Pickle or achar is known to be good for our gut bacteria too.  This pickle sans oil and salt is the perfect recipe for all your health concerns. So hurry and make this before the winter season ends and enjoy its flavour and benefits all throughout the year.

Course Condiment
Servings Makes 1 small jar
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Fresh Turmeric & Ginger Pickle
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup Peeled and julienned fresh turmeric
1 cup Peeled and julienned tender ginger
¼th cup Sliced green chilie
1 No. Lemon juice

Instructions for the Fresh Turmeric & Ginger Pickle
1. Mix all ingredients in a clean airtight glass jar. Shake well. Leave to dry in a cool place for 4 – 5 hours for flavors to blend in.
2. Refrigerate the pickle in the same glass jar. It stays fresh up to 6 – 8 months when refrigerated.
March 5, 2024 By
Desserts

Strawberry Biscoff Sandesh Cake

Get ready to dive into dessert heaven with our Lotus Biscoff Sandesh topped with juicy strawberries! Picture this: creamy Sandesh infused with the rich, caramelized goodness of Lotus Biscoff, and then BAM! Fresh strawberries on top for that burst of fruity bliss. It’s like a party in your mouth that you won’t want to end! Don’t miss out on this sweet fusion sensation!

Course Dessert
Servings 4 – 6 persons
Preparation Time 15 – 20 minutes
Cook Time 15 – 20 minutes

Ingredients for the Strawberry Biscoff Sandesh Cake

(1 cup=200 ml, 1 tbsp=15 ml)
1 litre Full fat milk
A few drops of Lemon
1 cup Almonds whole
4 – 5 tbsp Powdered sugar
A few drops of Almond essence
2½ cups Fresh strawberries cut into small pieces
1 packet Lotus Biscoff biscuit
1 – 2 tbsp Unsalted butter
Biscoff spread to drizzle
Pistachios for garnish

Instructions for the Strawberry Biscoff Sandesh Cake
1. Crush the biscuits with a rolling pin. Add about 2 tbsp softened butter in the crushed biscuits – mix well. Pour into a greased 9-inch spring form pan with medium pressure using your hand, pat the mixture down in the bottom. Set in fridge to cool.
2. Heat the milk; bring to a boil. Add the lemon drops and let the milk curdle. Collect the soft chenna. Rinse it well (4 – 5 times) under water. Squeeze it. Drain completely. Mash well with your palms. Keep aside.
3. Soak the almonds overnight. Next morning drain, remove their skin and grind to a coarse paste.
4. Mix the almond paste, chenna, powdered sugar (3 – 4 tbsp), 1 cup chopped strawberries and the almond essence. Mix well. Set this mixture over the biscuit base. Keep in fridge to cool for 1 – 2 hours.
5. Mix the remaining sugar with the balance strawberries. Once the Sandesh cake is cooled (after 1 hour) spread the strawberries over the Sandesh cake. Drizzle / pipe biscoff spread over the strawberries. Garnish with pistachios and serve cold.
March 1, 2024 By
Appetizers

Mexican Stuffed Sweet Potatoes

Who says, healthy food has to be boring? These South West inspired black-bean stuffed sweet potatoes are easy, healthy and delicious as recipes come. Whether you’re a seasonal healthy eater or just starting your journey, these savory sweet potatoes have something to offer.
A sweet potato is a healthy alternative to a tortilla for your favourite Tex-Mex ingredients.
It’s a perfect recipe for gluten-free, Paleo whole 30 and so many other healthy diet plans. So, what are you waiting for!  Go ahead and make it for your healthy meal tonight.

Course Appetizer / Main
Servings
Preparation Time 20 minutes
Cook Time 40 minutes to 1 hour

Ingredients for the Mexican stuffed Sweet Potatoes

( 1 cup=200 ml, 1 tbsp=15 ml)
2 Nos Sweet Potatoes
1½ cups Boiled kidney beans (Rajma)
½ Onion, finely chopped
3 – 4 cloves Garlic minced
2 tbsp Mexican hot sauce
2 – 3 tbsp Grated cheese
1 tbsp Taco seasoning
4 tbsp Red salsa sauce
4 tbsp Guacamole
2 tbsp Sour cream
Spring onions for garnish
3 – 4 nos Sliced jalapenos
Microgreens for garnish
Olive oil for roasting
Salt as required

Instructions for the Mexican stuffed Sweet Potatoes
1. Pre-heat oven to 200℃. Wash the sweet potatoes well and dry. Rub them with olive oil and wrap in foil. Bake in a pre-heated oven for 30 – 40 minutes until they are soft from inside.
2. Meanwhile, in a pan heat 1 tbsp olive oil. Sauté the onion and garlic until the raw smell disappears. Add in the boiled kidney beans (Rajma) and cook. Add in 1 tbsp of salsa, hot sauce, salt to season, grated cheese and taco seasoning. Taste and adjust the above ingredient quantities.
3. Let the mixture cook and mash the beans a little coarsely. Keep aside.
4. Once the sweet potatoes are cooked, cut into 2 halves, scoop out a little fresh. Add about 2 – 3 tbsp of bean mixture on each potato jacket. Top it with salsa, guacamole, sour cream, hot sauce, jalapenos, spring onions and microgreens. Serve immediately.
February 25, 2024 By
Appetizers

Cabbage Rolls

Just back from an indulgent gourmet weekend experience dinners need to be light yet delish . So here’s what’s on our plate this evening : savory cabbage rolls .
These stuffed cabbage rolls are a delightful appetizer loaded with veggies .An easy to make dish makes a delightful addition to our weeknight menu .

 

Course Appetizer
Servings 4 persons
Preparation Time 15 minutes
Cook Time 10 minutes

Ingredients for the Cabbage Rolls

( 1 cup=200 ml, 1 tbsp=15 ml)
1 cup Cottage cheese (paneer) crumbled.
¼th cup Amul Cheese, grated
2 tbsp Red capsicum, finely chopped
2 Nos. Green chilies, finely chopped
½ cup Carrots, finely chopped
½ cup French beans, finely chopped
2 tbsp Green capsicum, finely chopped
A few drops of Tabasco
2 tbsp Coriander leaves, finely chopped
8 – 10 large Cabbage leaves
Salt to taste
Chili oil to drizzle
1 – 2 tbsp Olive oil for cooking

Instructions for the Spaghetti Fernandes
1. Blanch the cabbage leaves in boiling water for 2 – 3 minutes. Do not let it overcook. Immediately put it in ice cold water for 1 minute. Drain and keep aside to dry on a tea towel.
2. In a pan heat 1 tbsp olive oil. Sauté the green chilies, capsicums, carrots, French beans for 1 – 2 minutes. Add in the cottage cheese and sauté. Add in the Amul Cheese and mix well. Season with salt and tabasco and garnish with coriander leaves. Keep aside to cool.
 

 

 

 

 

 

 

3.
Dry the cabbage leaves. Add 1 tbsp of the cottage cheese mix on 1 blanched leaf and roll as shown above. Make the rolls and keep aside.
4. Just before serving, heat olive oil in a pan. Cook the cabbage rolls on both sides. Serve hot with chili oil.
February 20, 2024 By
Desserts

Strawberry Cobbler

As February wraps us in its cozy embrace, love whispers through the air. What better way to celebrate Valentine’s Day than with a dessert that captures the essence of romance? Enter our Strawberry Cobbler, a symphony of ruby-red sweetness and buttery indulgence. Picture candlelight, shared laughter, and this delightful treat-the perfect recipe for a heartwarming evening.

Course Dessert
Servings 6 – 8 pax
Preparation Time 15 minutes
Cook Time 1 hour

Ingredients for the Strawberry Cobbler

(1 cup=200 ml, 1 tbsp=15 ml)
2 – 3 cups Fresh strawberries washed and cut into quarters.
1 cup Granulated sugar
70 gms Butter (I used salted)
2 cups All purpose flour (maida)
2½ tsp Baking powder
2 cups Milk
2 tsp Vanilla extract
Vanilla ice-cream to serve

Instructions for the Spaghetti Fernandes
1. Preheat oven to 175℃.
2. In a large bowl mix 1/3rd cup sugar and the strawberries.  Set aside to macerate
3. In another bowl mix the flour, remaining 2/3rd cup sugar, milk, baking powder and vanilla extract.  Mix well with a whisk to avoid forming lumps.
4. Take melted butter in an oven proof dish.  Add the flour-milk mixture over the butter. Spread it evenly.  Next, spoon the strawberries over the batter evenly, leaving any extra liquid in the bottom of the bowl and discarding it.
5. Bake in a preheated oven for 55-60 minutes until the batter is golden brown and the strawberry juices are bubbling.  Leave aside to cool complete.  Serve warm with vanilla ice-cream.

 

February 13, 2024 By
Appetizers

Pickled Strawberries & Brie Bruschettas

My favorite part about the winter is the spirit of friendliness and fun in the air.  Everyone seems to be in a more relaxed mood, and is keen on spending afternoons and evenings filled with long catch-ups.

I love hosting impromptu get-togethers with loved ones, but I used to always be stuck on what to serve at a moment’s notice.  Since I developed these Pickled Strawberries and Brie Bruschettas, however, that hasn’t been an issue!

They require 5 ingredients, are ready in 15 minutes, and are unbelievably delicious.  That can’t be beat!

Servings 4 persons
Course Appetizer
Preparation Time 5 minutes
Cook Time 10 minutes

Ingredients for the Pickled Strawberries & Brie Bruschettas

(1 cup=200 ml, 1 tbsp=15 ml)
1 small wheel Brie cheese
8 slices Sourdough bread
8 tbsp Pickled strawberries (recipe shared on blog)
Olive oil for toasting
Fried rosemary springs for garnish

Instructions for the Pickled Strawberries & Brie Bruschettas
1. Preheat oven to 180℃.
2. Slightly toast the sourdough bread slices with olive oil.  Cut a piece of brie cheese and place on each slice.
3. Toast in the oven until the cheese melts.
4. Top with pickled strawberries; garnish with fried rosemary springs and serve immediately.

 

January 23, 2024 By
Appetizers

Pickled Strawberries

Upgrade your charcuterie board with some incredible Pickled Strawberries!

These are so simple to make, and thanks to the flavor-packed marinating liquid, they’re the most unique-tasting strawberries you’ve ever had.

They’re sweet, acidic, and savory.  What more could you want?

Servings Makes about 1 small jar
Course Appetizer
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Pickled Strawberries 

(1 cup=200 ml, 1 tbsp=15 ml)
10-12 Strawberries, halved
2 tbsp Lemon juice
1 tsp Sriracha hot sauce
1 tsp Toasted sesame oil
1 tsp Garlic minced
1 tbsp Finely chopped spring onion greens
2 – 3 springs Rosemary fresh
Zest of lemon
1 tsp Toasted nigella seeds
½ inch Cinnamon
1 tbsp Sugar
¼ tsp Cinnamon powder
¼ tsp Salt

 Method
1. Combine all ingredients in a mason jar.  Shake well.
2. Let the strawberries sit for 1 – 2 hours before serving.

Note: 

  1.  You can chill the pickled strawberries and serve.  It lasts for 2-3 days.  Add the spring onion greens fresh before serving.
  2.  Makes a fabulous and easy condiment to pair with goat cheese, brie cheese.
  3.  Serve as an accompaniment on a charcuterie board too.

 

January 23, 2024 By
Desserts

Chocolate Strawberry Pudding

When I was younger, my cousins and I would have so much fun ransacking the kitchen, concocting wild and delicious dessert treats for ourselves (away from our parent’s watchful eyes, of course!).  From chocolate syrup on digestive crackers, to DIY ice cream sandwiches, we tried it all.

This Chocolate Strawberry Pudding came about through a similar prompt – I was craving dessert, and didn’t have anything ready, so I pulled my favourite things together, and voila!  It’s sinful, decadent, and absolutely delicious.

Servings 4 (makes 1 square 6”x6” glass dish)
Course Desserts
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Chocolate Strawberry Pudding 

(1 cup=200 ml, 1 tbsp=15 ml)
2 cups Chocolate sponge cake crumbled
1 cup Strawberries, cut into quarters
1 tbsp Caster sugar
2 cups Vanilla ice cream
1 cup Chocolate ganache
1 tsp Coffee powder mixed wit ½ cup water
Mint leaves for garnish

Instructions for the Chocolate Strawberry Pudding
1. Mix the coffee powder and water, and bring to a boil. Cool down completely and mix in with the chocolate ganache.  The ganache consistency should be pourable.
2. In a glass dish crumble the chocolate cake.  Pour half of the ganache over the crumbled cake.
3. Mix the strawberries and sugar, and keep aside for 10 minutes. Add half of the macerated strawberries over the cake.
 4. Now add a layer of vanilla ice-cream over it.
 5. Spread the remaining strawberries over the ice cream.  Drizzle the remaining ganache over it.  Refrigerate at least for 1 – 2 hours in the fridge (not freezer).  Garnish with mint leaves and serve.

 

January 23, 2024 By
Snacks

Chivda

It’s the season to indulge but it’s also the season of unannounced guests.   To wow your guests and to have the yummiest snack on hand – make my delicious Chivda!

It’s perfect for tea-time or even to serve with your meal.

Servings 8 – 10 persons
Course Snacks
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Chivda 

(1 cup=200 ml, 1 tbsp=15 ml)
5 – 6 cups Poha
1½ cups Oil for frying
¼th cup Peanuts
¼th cup Cashews
3 tbsp Roasted gram dal (daliya)
2 springs Curry leaves
3 – 4 nos. Green chilies
½ tsp Red chili powder
¼th tsp Turmeric powder
1 pinch of citric acid
Salt, as per taste
Powdered sugar, as per taste

Instructions for the Chivda
1. Heat the oil in a deep fry pan or kadhai.  When oil is hot, test it by dropping one flake of poha. It has to rise up immediately without browning.
2. Now, take a big sieve.  Take the poha in it and touch the sieve bottom to the hot oil to fry the poha.  Stir it constantly.  It should puff up immediately. Remove from oil and keep aside in a plate line with kitchen tissues.
3. Similarly fry the cashews, peanuts, green chilies, daliya (roasted Bengal gram) and neem leaves one by one and keep aside.
 4. Mix all the fried ingredients – season the mixture with salt, turmeric, citric acid crystals and sugar.  Mix well.  Store in an airtight container and consume as required.

Note: 

  1. The deep-fried oil is not good to use again after frying, so should be discarded.
  2. Medium and thick poha should be used for deep frying purposes.
November 11, 2023 By
Desserts

Baked Rasgulla

BAKED RASGULLA    Add some sparkle to your Dhanteras celebrations with my Baked Rasgulla recipe! It’s a sure-shot winner with kids and adults and comes together in no time.

All you need is store-bought rasgulla, a couple of additional ingredients and let your oven do the rest of the work!

I also have some helpful tips so be sure to read the whole recipe.

Servings 4 – 6 persons
Course Dessert
Preparation Time 10 minutes
Cook Time 15 – 20 minutes

Ingredients for the Baked Rasgulla 

(1 cup=200 ml, 1 tbsp=15 ml)
10 Nos Rasgullas
1½ cups Milk (whole milk)
¾th cup Unsweetened mawa
½ can or 200 gms Condensed milk (Nestle)
8 – 10 Strands of saffron (dissolved in ½ cup milk)
1 tbsp Saffron milk masala doodh powder (optional) – (Sethi brand is what I used)
2 – 3 tbsp Chopped pistachios for garnish
2 – 3 tbsp Chopped almonds for garnish
Silver varq for garnish

Instructions for the Baked Rasgulla
1. Squeeze the syrup from the rasgullas and arrange in an oven proof dish.
2. Heat the milk in a heavy bottom pan.  Let is start thickening a bit, then add the mawa to it.  Stir continuously to avoid any lumps.
3. Add the condensed milk to it and stir.  Mix the saffron strands in it.  Let the mixture thicken a bit for 5 – 10 minutes on a medium flame.  (It should not be too thin nor too thick).
 4. Pour the milk mixture over the rasgullas.  Add the saffron doodh masala powder over it.  Add ½ of the pistachios over it.
 5. Bake in a preheated oven @ 180℃ for 5-7 minutes until the sides bubble and it looks a bit set.
6. Garnish with remaining pistachios, almonds and silver varq.  You can either serve it warm immediately or cool for 2 hours in the fridge and serve chilled.

Note: 

1. Squeeze the entire sugar syrup from the rasgullas.

2. Don’t use thin low fat milk.  Also the milk mixture should not be too thin.  It will ruin the taste due to watery content.

3. Don’t make mixture too thick as it thickens after baking and also whilst cooling in the fridge.

4. Taste the milk mixture after adding mawa and condensed milk.  If you like it sweeter, add a little more condensed milk.

November 11, 2023 By