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Showing posts from 2015


The first time I heard about this dessert was in a Mills and boon novel set in Australia. The heroine in the book, like all the M&B heroines was an excellent cook and she baked Pavlovas for a dinner party. I was mesmerized by the description in the book, it said something about them being light, airy, fluffy, melt in the mouth etc. This name stuck in my head, and last year i looked it up on my birthday and made it for the first time. It was better than I had imagined in my head and was true to its description I read in the book and online.

I love it as it is super simple, very unique, requires very few ingredients. You can make it using a hand mixer, you don't need very fancy equipment.

I followed recipe from the blog, the kitchn: Pavlova recipe.

Pavlova Shell/ 8 Mini Shells
4 egg whites1 cup granulated sugar1/2 tablespoon cornstarch1 teaspoon vanilla extract1 teaspoon white vinegar                             Topping:  Whipped Cream and fresh fruit


Stir fry Bhindi (Okra)

Bhindi (Okra) is my favourite vegetable,  and this recipe is my childhood favourite recipe. Once again its a super simple recipe, and this is the kind of food people make at home in India. The part of India, I come from, Gujarat, most dishes do not have any onion or garlic. Of course, every home makes food differently by using different combination of spices/seeds in tempering. So the best part is, there is no wrong recipe. This is how my mom made bhindi most commonly.
Ingredients: 500 g chopped okra1 chopped potato1 teaspoon cumin (jeera) seeds¼ tsp fenugreek (methi) seeds¼ tsp turmeric½ tsp chilly powder1 tsp cumin coriander powderOil to sauteSalt to taste
Method In pan, Saute cumin seeds and fenugreek seeds, once they are slightly browned, add a pinch of turmeric add chopped potato and salt to taste, cover it let it cook.once potato is semi cooked add chopped bhindi and some salt. Add a couple teaspoons of oil so that bhindi  cooks well. DO NOT COVER after adding bhindi (as it will …

Stir fry Asparagus

Asparagus is one of the veggies I love, and even though its not a traditional indian vegetable I make it with Indian spices, and I love it!! I ate this style for the first time at my aunt’s home, who has been in USA over 30 years now, and she makes all American veggies like broccoli, zucchini, asparagus etc indian style. As you might have guessed the asparagus is my favorite recipe.
It’s a super easy and quick recipe. The only drawback is if this is the only thing you are making for a meal you’ll need a lot of Asparagus. You may add potato if you like, but I usually don’t do it.
Ingredients: 500 g chopped asparagus1 teaspoon Ajvain (Carom seeds)3-4 cloves garlic, finely chopped¼ tsp turmeric½ tsp chilly powder1 tsp cumin coriander powderOil to sauteSalt to taste
Method: In pan, Saute carom seeds and garlic, once garlic are slightly browned, add chopped asparagus and salt to taste, cover it let it cook, if you feel asparagus is getting burned, add some water, just enough for the asparag…

Nankhatai (eggless Indian sugar cookies)

Diwali brings back memories of childhood, celebrations in India, family so on and so forth. During this hectic day to day life, I forgot that Diwali is approaching, and was too lazy to do anything about it until the very last day! Then all the special moments and memories of Diwali, of making sweets and snacks, drawing rangoli, bursting crackers flooded my mind, I felt like I could let the day pass by without acknowledging it in the way I knew. I wanted to make at least one thing, draw a small rangoli, do something to celebrate, to relive all those years, bring back a knowing smile of things I so miss about India. And so I decided to make nankhatai. I followed the recipe exactly as listed in Ruchi’s recipe and got AWESOME result J

Recipe: 1.5 cup all purpose flour¾ cup semolina (rava)¾ cup halved besan (chick pea flour)1 cup sugar¾ cup ghee (clarified butter)Cardamom for garnishingPistachio powder for garnishing

Method: Take all dry ingredients together in a bowlPour semi solid ghee in…

Tawa Mushroom (Stir fry Mushroom: Indian style)

Mushroom is one of my favourite veggies. I found this recipe on youtube and this is a great recipe for beginners as well. Not a lot of spices needed either. link to the youtube video is:
Ingredients: 500 gm Mushrooms1 large onion2 medium tomatoes pureed3 tbsp coriander seeds2-3 dried red chilly1 tsp cumin seeds1/2 tsp garam masala2-3 cloves of garlic1 tbsp ginger1 green chillysalt to tasteOil to saute
Method: Roast coriander seeds and red chillies for a 2-3 min, you should get a nice roasted smell. once cooled powder it.take some oil, add the cumin, once cumin is browned, add onions.Saute onions, ginger paste and garlic paste, add some salt.Once onion is translucent, add the spice powder, let the mix roast for a bit.then add green chillies and tomato puree.let the tomatoes get cooked, all the water dried off,then add mushrooms.once mushrooms are cooked, add garam masala. thats it! 

Printable recipe: Tawa Mushroom
Notes: Coriander powder and c…

Phirni (rice custard)

Phirni, has been one of my favourite indian desserts. One of my roommates in Pimpri would get phirni from a famous sweet shop in Mohammad Ali Road. That was the first time I had Phirni. Usually I am not fond of sweets made of milk like basundi or kheer, but this is different.

I looked up many online recipes and they are more or less same.
It is rich and creamy and the best part is it is super easy to make!

2 cups whole milk1/4 cup rice1/2 cup sugar1/2 tbsp cardamom powder1 tbsp finely chopped pistachio

Soak the rice in water for couple of hours and then grind it to a coarse paste.Heat milk, when it starts to get warm, stir in the rice paste and sugar.Keep stirring it as the milk starts to thicken, you need to keep stirring so that milk doesn't stick to the base of the pan and get burnt. You need to let it cook till the rice is cooked competely and milk has reduced to half, usually takes 15-20 min. Stir in cardamom powder.set it in dessert bowls, garnish with pi…

Usal (Misal) Paav

This is one of my favourite maharashtrian dishes....I didn't think much of it when I lived in India. this is something I had it in Pune. Even though I lived in Mumbai which is also in Maharashtra, we dont really get typical maharashtrian cuisine as Mumbai is really about food from all over India and typical fast food that you get best in bombay, like vada paav, paav bhaji, etc etc.

Coming back to Usal Paav, I think I ate it for the first time at lady's home where I used to go to eat my meals. It is lentils or pulses mixed with spicy soup (Kat) and eaten with paav which is indian bread. traditionally moth beans/ matki are used. They are usually sprouted and then used. I have seen different variations of this recipe, where mixed beans are used.
My variation to the traditional recipe is that I make moong bean usal or a mix of moong and masoor (whole) and do not sprout it. Most of the time i decide what I want to make for dinner after I come home from work, and so I cook mostly w…

Lemon Pound Cake

The first time I made lemon pound cake, it was a little dry. The second time I made it, i added a little too much lemon in it and made it too sour. So after a year or so I finally mustered courage to try a hand at it again probably because I don't give up so easily or I would say dont give up at all. I give things time to settle and eventually I'll go back to it and try my hand at it again after doing a bit more research, or thinking about it or just experiment some more. I guess the third time was the charm! I found this awesome recipe on Hilah's cooking and with a few modifications I made my cake. This is one of the best pound cake I have made, it has a beautiful texture: soft, buttery, lemony, with just the right amount of sweetness :)

So without much ado here is my recipe: Ingredients: (for one loaf) Cake: 1/2 cup softened butter1 cup sugar2 eggs1/2 cup milk2 1/2 tbsp lemon juice1 teaspoon vanilla extract1.5 cups flourlemon zest from one lemon1/2 teaspoon salt1/2 teaspoon …