Thursday, May 26, 2016

Orange and Kiwi Delight

BM # 64
Week: 3, Day : 2
Theme: Summer Coolers

For the second day under Summer Coolers, I have a very refreshing tangy drink made with orange and kiwi. This is one awesome combination. I remember Kamallika fixing me a similar drink for our BM 50 celebrations. The drink was so refreshing and had such a wonderful flavor that I had to come home and make. Well this has been in my drafts ever since but trust me it is one of the most refreshing drinks.

Kiwi and Orange Delight

1 kiwi
2 tbsp orange crush
Club soda
Orange peel for garnish

Blend the kiwi into a smooth paste.
Chill it.
Pour orange crush in a glass.
Add the kiwi puree.
Top with club soda.
Garnish with orange peel.
Serve chilled.


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Wednesday, May 25, 2016

Lychee and Mango Burst

BM # 64
Week :4, Day : 2
Theme: Summer Coolers

Summer is the season when we get all my favorite fruits. Lychees and mangoes both are my favorite, so decided to whip up a lovely drink with both the flavors for the last day of BM 64 under Summer Coolers.

Again a very simple drink , where I have some mango balls dunked in lychee juice. While drinking you shall get the lychee pieces and at the same time get mango pieces. Definitely a treat.I love fizzy drinks , and find club soda to be the best for fizz. Water could be added , I am sure it shall taste equally good, but I am a fizz lover so I have used Club soda.

Make sure you chill all the fruits., chill the glass too. In fact any drink served in a chilled glass has a better effect and taste.

Lychee and Mango Burst

1/2 cup lychees ( pitted )
1 mango
Club soda

Crush the lychees, do not puree.
Take a tiny scooper, scoop out mango balls.
Pour the lychee pulp in a chilled glass.
Add mango balls.
Top with club soda.

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Tuesday, May 24, 2016

The Blue Lagoon


BM # 64
Week : 4 , Day : 1
Theme: Summer Coolers

We are in the last week of BM # 64 and for this week I have chosen Summer coolers.

The very first day I have a pretty looking drink called The Blue Lagoon. I have used coconut water and blue curaçao syrup. Blue curaçao is a popular ingredient in many drinks. Traditionally it is a liqueur distilled from orange peel, sometimes with an addition of the curaçao or lemon fruit. I remember this color always attracted me and found it very pretty. We can dilute the syrup with orange juice or simple tonic water but I like the combination of fresh coconut water, it makes it healthy as well as pretty.

Recipe ? Do we need?

The Blue Lagoon

Blue curaçao syrup
Coconut water
Mint leaves

Chill the coconut water.
Pour about 2 tbsp syrup in a glass.
Top with coconut water.
Add mint leaves for garnish .
Serve chilled.

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Thursday, May 19, 2016

Gur aur Til ki Roti / Jaggery and Sesame Bread

BM # 64 
Week :3, Day : 3 
Theme: Wheat Recipes

When it comes to shifting houses it can be really sad. Eight years back when we shifted from row houses to a bunglow, I was sad. Sad because I would be leaving my friends. Living in the same town one can always meet, but it is not the same. Ours was a group of three friends, a Maharashtrian , a Bengali and me , a Sindhi. All three foodies ! Unfortunately I was not blogging then. Anyway it was a couple of weeks back that we all decided to meet and these Gur aur Til rotis were made by the Maharashtrian friend. They were so delicious that I had to capture them and save on my blog. I would have made them myself, but my friends say , ''It is our blog as well, so what we cook can surely be posted !'' It is surely a blessing to have such wonderful friends.

Coming to these rotis, they are stuffed with jaggery, and the reason for adding the pounded sesame is to bind the mix well, else the jaggery will ooze out of the parathas .

Gur aur Til ki Roti
2 cups whole wheat flour
1 tbsp oil
Warm water to knead the dough

Add oil to the flour and bind the dough with warm water.
Cover and keep aside for 15 minutes.
Apply oil and knead again.

Stuffing Ingredients
1/2 cup grated jaggery
5-6 toasted sesame seeds, slightly pounded or pulsed in a mixer
1/4 tsp Cardamon powder

Grate the jaggery.
Add pounded sesame seeds and Cardamon powder.
Mix well.

Stuffing and Cooking the roti
Pinch out small balls from the dough.
Roll to a 6"disc.
Place the stuffing ball inside and bring the edges to the centre to seal.
Flatten the ball , dust. It lightly and roll back to 6" disc.
Cook on a griddle smearing it with ghee,flip over and cook again in the similar manner.
Serve hot from tava or make and keep.

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Wednesday, May 18, 2016

Methi Poori / Fenugreek Bread

BM # 64
Week :3, Day : 2
Theme: Wheat Recipes

I am working on Wheat Recipes for this week and after posting a Mattar ki Kachori, today I have Methi Poori. These Pooris are made with fresh fenugreek, but if you can't get it you could soak Kasoori Methi for a while and use in the similar way.

The pooris are delicious and can be enjoyed without any accompaniment, but curd and pickle both go well with these pooris.

Methi Poori

11/2 cups wheat flour
1/2 bunch methi leaves, washed , finely chopped
1-2 green chilly finely chopped
1/4 tsp carom seeds
2 tbsp oil
1 tbsp curd
1/8 tsp turmeric powder.
Salt to taste

Apply salt to methi leaves, mix well and leave them for about 10-15 minutes.
Squeeze out the water .
Mix all ingredients and bind the dough using water.
Pinch out small balls, roll them in a 4-6 " disc.
Deep fry to a golden.

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Tuesday, May 17, 2016

Mattar ki Kachori

BM # 64
Week :3, Day : 1
Theme: Wheat Recipes

We begin the third week of this marathon and for this week I have chosen to cook Wheat Based recipes. Wheat is the main produce of our country and its the staple of North Indians. Living in Gujarat I see that the Gujjus also need rotli, a very thin chapati, they want baakhris and pooris and parathas . Yes, the minute one says wheat recipe, the first thing to mind is a chapati. But I am posting a Mattar ki Kachori today. 

Mattar ki Kachori is normally made with all purpose flour , but in a family like ours using all purpose flour and then frying, it would be a complete failure. There would be absolutely no takers, so I made the Kachori with wheat flour and fried them.One healthy ingredient. 

The Kachori is adapted from the Gujju Lilva ni Kachori, which is made with fresh pigeon pea, I used fresh green peas instead.

Mattar ki Kachori

500 gms fresh green peas
1 tbsp oil
1/8 tsp carom seeds
Pinch asafoetida
1/2 tsp Garam masala
1 tsp lemon juice
1 tbsp ginger chilly paste
Fresh coriander leaves
Salt to taste

For the crust
300 gms wheat flour
1 tbsp ghee
Salt to taste


Crush the peas in a chilly cutter, we want them coarse.
Else you could boil the peas and crush them.
Heat oil.
Add asafoetida and carom seeds.
Immediately add the crushed peas and the spices including salt.
Add lemon juice and coriander leaves.
Mix well , cook for a couple of minutes, till the peas do not have a raw smell.
Cool the stuffing and then use.

Add salt and ghee to the flour.
Rub and mix till resembles bread crumbs.
Add water slowly and bind to a semi soft dough.
Pinch out small balls and roll.
Place the stuffing and bring together the edges.
Secure them tightly, so as to seal the Kachori.
Make with rest of the dough.
Deep fry the Kachoris till golden and crisp.

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    Thursday, May 12, 2016

    Spinach and Peanut Dhokla / Spinach and Peanut steamed Lentil Cakes

    BM # 64
    Week :2, Day : 3
    Theme: Brunch ideas for Kids

    Our family is a great fan of Dhoklas and I keep trying different version of these steamed cakes. Yes this is my post for Day 3 under Brunch Ideas.Since the Dhoklas have rice and dal both I wanted to make them healthier, so added some greens and peanuts, this gave them added nutrition and of course a beautiful color combination. When ever I cook i remember my moms words, she always says the food should always have a good color combination, it makes it very pleasing.even a menu should be planned in such a manner that the table should have all colors , that will automatically make it a balanced meal. Anyway let's come to these Dhoklas.

    Spinach and Peanut Dhokla

    2 cups rice
    1 cup mixed lentils
    ( Bengal gram . Pigeon pea, split black gram )
    1/4 cup curd
    1 tsp chilly ginger garlic paste
    Pinch turmeric
    2 tbsp oil
    Salt to taste
    1 sachet ENO

    11/2 cups spinach, chopped and slightly wilted
    1/2 cup roasted peanuts, coarsely ground

    Wash and soak rice and lentils overnight.
    Grind them to a fine paste.
    Add curd and leave to ferment for 3-5 hours , depending on the temperature.
    Add turmeric, chilly ginger garlic paste, oil and salt to taste,
    Mix well.
    Heat a steamer with enough water.
    Grease a tray and place it in the steamer.
    Add ENO and quickly mix the batter,
    Por immediately in the tray.
    Close the lid and steam for 7-8 minutes.
    Open the lid spread a layer of spinach and another layer of peanuts.
    Sprinkle salt and Chaat masala.
    Cover the lid and steam for another 5-7 minutes
    Remove the tray from steamer, let cool slightly.
    Cut into pieces .

    Temper with mustard and sesame seeds.

    The spinach can be used raw also, it shall cook since we are steaming again. It really doesn't require much time.
    The peanuts become slightly soggy and taste a little like boiled peanuts, you could add these at the time of serving if you prefer that crunch.

    Check out some more Dhoklas here.

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    Wednesday, May 11, 2016

    Garlic Bread with Wedges

    BM # 64
    Week :2 , Day : 2
    Theme: Brunch ideas for Kids

    For the second day with Brunch Ideas I have Kids favorite, garlic bread and wedges. These days life has become simple and the supermarkets stock the wedges in the freezer section, but trust me nothing like home made wedges. Garlic Bread is so simple that even a kid can make it, provided the garlic butter is ready.

    Potatoes,cut into wedges.boiled to 50%
    1 tsp oil
    Salt and pepper to taste
    Juice of one lemon
    2 tsp chick pea flour

    Boil the wedges to 50 % in salted water.
    Drain and pat dry on a kitchen towel.
    Mix oil, lemon juice, pepper and chick pea flour in another bowl.
    Mix in the wedges.
    The wedges will be slightly coated with the mixture.
    Sprinkle some crushed cornflakes.
    Mix gently.
    Deep fry till tender and crisp.

    Garlic Bread
    Cut slices from a loaf or use regular bread slice.
    Apply garlic butter and toast the bread in the oven till crisp.

    I served these with Blue Lagoon to make it a complete brunch.

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    Tuesday, May 10, 2016

    Burmese Pyazo

    BM # 64
    Week :2, Day : 1

    Theme: Brunch ideas for Kids

    We are in the second week of this marathon and for this week I have chosen to cook Brunch Ideas for Kids. For the very first day I have a Burmese dish. This is a complete meal, very healthy and equally delicious. This is one meal which is made quite often in our house. Don't get put off by the long ingredient list, it's not that tedious. Well though it is a little time consuming, but totally worth it.

    Burmese Pyazo

    2 cups Chana dal
    2 onions
    8-10 green chilly
    Salt to taste
    Oil for frying

    4 potatoes, boiled
    11/2 cups black Chana , boiled
    2 large coconuts
    2 sticks cinnamon
    1 tsp plain flour
    2 tbsp Besan
    11/2 tsp red chilly powder
    2 tsp ghee
    Salt to taste

    Spice powder
    15 dry red chillies
    10-12 cloves
    4 sticks cinnamon
    3 tbsp coriander seeds
    6 bay leaves

    For serving
    11/2 cups potato wafers, crushed
    2 onions (optional)

    Soak the dal overnight.
    Add the green chillies and grind the dal coarsely.
    Add onions and salt.
    Shape into wadas.
    Deep fry till golden.

    Cut the potatoes into cubes.
    Grate the coconut add 6 cups water and allow to stand for a while.
    Blend and strain to get coconut milk.
    Heat ghee and fry cinnamon and cloves.
    Add the potatoes,black Chana, coconut milk, flour, Besan, Chilli powder and salt.
    Boil for 20 minutes.

    Spice powder
    Roast the spices and powder.

    How to serve
    Place the wada into a bowl.
    Pour the boiling curry over the wada.
    Add the chutneys.
    Sprinkle crushed wafers , onions and spice powder.

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    Thursday, May 5, 2016

    Stuffed Banarasi Red Chilly Pickle

    BM # 64
    Week : 1 , Day: 3
    Theme: Pickles and Preserves
    Cuisine : Uttar Praesh

    For the last day under Pickles and Preserves I have made my mom's special stuffed Red Chilly Pickle. When mom used to cook and make pickles this one was a hit.She stopped entering the kitchen long ago and is no more interested , with her age she has very simple food habits and says has forgotten everything. Well she might have , but she has a book where she has noted all she used to cook. Since everything was hap hazard, she took time and made a fresh book and gifted me. I was truly touched by this gesture. While she cooked my son always used to ask her to make this pickle and this year when she was here he again asked her to make. We knew her answer, I don't remember. I smiled and got her book and there was this recipe that we wanted.

    This pickle is a Banaras speciality and is best enjoyed with Daal Rice, mathi or pooris.

    Since the red chilly is available only for a short time in winters, one should pick it at the right time making sure to buy light weight chillies, else they would be full of seeds. After stuffing and placing the chillies in the jar, one can fill the jar with oil. That is what most people do, but I filled just 3/4 of the jar. The oil is actually a waste, unless one uses that oil for adding in to various snacks, like Mathri. The only drawback of less oil was that I had to rotate and shake the jar upside down more often . I had left the jar on the kitchen counter and would turn it upside down every now and then. So you can decide , though the left over oil has a wonderful aroma and flavor. I could just spread it over my bread slice. Anyway here is a pickle which is very close to my heart. Enjoy.

    Stuffed Red Chilly Pickle

    500 gms red chillies

    100 gms mustard, powdered
    100 gms roasted cumin seeds, powdered
    50 gms dry mango powder
    50 gms fennel seeds, powdered
    4 -6 tsp salt (to taste)
    2 cups mustard oil


    Wash the red chillies and wipe them dry.
    Make a slit , making sure you keep them intact.
    Do not trim the heads.
    Mix all spices for stuffing with about half cup mustard oil.
    If you feel the mix is dry you can add more oil.
    Check the spices , specially salt.
    It should be just right, as the chillies do not require too much salt.
    Stuff the chillies and place them in a jar.
    Pour rest of the mustard oil in the jar.
    Close the lid tightly and shake the pickle at least once a day , probably more if you can.
    The pickle will be ready in a weeks time and will last you for a couple of years.

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    Wednesday, May 4, 2016

    Chilly Ginger Pickle

    BM # 64
    Week : 1, Day;1
    Theme: Preserves and Pickles

    Chilly Ginger pickle is a zero oil pickle. It has just chillies, ginger , lemon and salt.
    It is a pickle which has an amazing flavor and is enjoyed with Cholas, Daals. The ginger turns pink after salt and lemon juice are added. The pickle needs to mature for a couple of days, but trust me the lemon juice instantly gets both the flavors of chilly as well as ginger right on day one. I have to hide the pickle so that nobody finishes the juice before its mature.

    After the pickle has matured ( let me tell you while writing this my mouth is watering ) the juice still gets over the fastest, as everyone loves to add it over Daals and Cholas. I love to make this pickle with spicy green chillies, but you can use any you feel like. The recipe is super super simple and the outcome super super delicious.

    Chilly Ginger Pickle

    Green chillies, washed and slit
    Ginger julienne
    Salt to taste
    Lemon juice

    Put chillies, ginger julienne, salt in a jar .
    Mix well.
    Top the jar with lemon juice, enough juice so that everything is soaked in.
    Seal and hide for two days.

    Note : You can choose your own proportion of chillies and ginger, only ensure the juice should cover them.

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    Tuesday, May 3, 2016

    Besan wali Mirch

    BM # 64
    Week : 1 , Day: 2
    Theme: Pickles and Preserves
    Cuisine : Rajasthani

    After working on a month long Marathon of sweets in our Journey through Cuisines, we definitely needed something hot and spicy. So I begin the BM 64 with a spicy note. For the first week I have chosen to make Pickles and Preserves.

    The Besan wali Mirch is a chilly from Rajathani Cuisine and adds a zing to the regular meal. I love it when I find the food boring or bland. The mirch can be any quality, you could use spicy ones, milder ones, all depending on your taste and availability. This recipe is so quick and instant and equally delicious that you would go right away to get it done. I don't know if I can call it a pickle or a preserve, but it definitely has a good shelf life of a good fifteen days, may be more in cool climate. You surely need to refrigerate it.

    Besan waali Mirch

    10-12 green chillies
    2 tbsp Besan
    Salt to taste
    1/8 tsp coriander powder
    1/8 tsp red chilly powder
    1/4 tsp dry mango powder
    2 tsp oil

    Wash and wipe the chillies.
    Make a slit, making sure you do not slit through, leave the chilly intact.
    Mix all the spices with Besan.
    Stuff the mix in the chillies.
    Heat a pan , add oil and place the chillies.
    Cover and cook on slow flame.
    Sprinkle some water, to avoid burning.
    They should be done under 10 minutes.

    Note: You can leave them outside for about 2 days but if you store in a refrigerator they might last you over 15 days.
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    Monday, May 2, 2016

    A to Z , 26 Traditional Sindhi Sweets

    We are a group of Bloggers running marathons month after month. We normally blog thrice a week but April and September are our special months, where we blog everyday except Sunday. This April we decided to choose our a region and cook alphabetically. 

    Sindh is a state in Pakistan and it was during the 1945 partition that most Hindu Sindhi's came to India. Sindhi's who were once rich zamindars had to struggle to meet ends. I have heard nerve wracking stories from my grandmother and parents. Sindhi's are hard working and great business men and as a result have come up and you shall find them all over the globe. 

    The new generation is at a loss as they are not acquainted with Sindhi Culture and food. I have tried my best to get all Sindhi Sweets in one place. Sindhis have different communities , traditions, customs and food , so the recipes may vary.

    Hope you enjoy this virtual treat and this is a helpful post.

    Thanks Valli for giving me an opportunity to learn what I had been wanting to since years.

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