Wednesday, November 09, 2011

Last Click of Mushroom anatomy

after colourless mushrooms to its black and white angles this is the last on the Mushroom Anatomy


Goes for Susan’s Black and White Wednesdays.

Friday, November 04, 2011

Stuffed Omelette

Just an Observation, the Most I have posted are - the breakfast recipes. And why not, breakfast is one of my major meal of the day. As a kid, I had to leave for my school as early as seven in the morning, but still my Mom used to give me some or the other breakfast. This incepted a good or bad <dunno> habit in me, I can’t leave my home without a proper breakfast.


When I started staying away from home, I even tried to avoid the breakfast but my laziness couldn’t overcome my tummy. Instead I started trying out varied breakfasts and hence this space too is loaded with number of recipes for the first meal of the day.

Omelettes must have been most commonly eaten  breakfast by me, till now. But I have evolved from half fry to Cheese Omelette to now Stuffed Omelettes. Such type of omelette is usually seen in most of the continental or American breakfast.

You Need :

  • Eggs : couple of them
  • red chilli powder, turmeric , black pepper powder and salt : to taste
  • milk : 1 tsp
  • Mushrooms : couple of them – finely chopped
  • Onion, Coloured capsicum, tomatoes : in all about 3 tbsp or quantity by your choice enough for one omelette– all finely chopped
  • green chillies : 1 finely chopped
  • Coriander leaves : finely chopped
  • butter to sauté
  • cheese : grated


You Do:

  1. In a bowl whisk together all the BLUE items.
  2. In a small non-stick pan, heat up the butter, sauté all RED items.
  3. Once half cooked, remove from the pan. In the same pan pour the whisked paste to make a thin pancake of egg mix.
  4. Cover it with the half cooked veggies, spread through out. Cover with some grated cheese.
  5. Fold the omelette covering the stuffing.


Serve with Bread toasts and have it with a Mug-Full of Milk.

Happy Cooking and Posting about it.

Tuesday, November 01, 2011

Malvani style Vatana Batata

Aloo Matar or Potato Green Peas gravy, is one of the most common Indian dish. This is prepared all over the country in different manner, and though its main ingredients are same, the same dish tastes different in different regions.

Malvan is a small part of - Konkan – coastal part of Maharashtra, very famous for spicy sea food and beautiful beaches. My Mom prepares this Malwani masala @ home and sends me a pack of it yearly, which I use in different sabzis – this not only makes the dish spicy but also brings  the lovely Maa ke hath ka swad“ :x


I tried this Meera’s version, Vatanyachi Rassa Bhaji. But I did few changes to the dish to make it similar to our taste buds.

Changes I made :

    • I made tomato puree instead of chopping it – as wanted a whole lot of gravy to dish.
    • Instead of Kokum, I used tamarind juice
    • And Finally one major change, I used Malvani Masala instead of garam masala mentioned.


Loved the konkani taste to the simple dish. Infact my Mom prepares a similar version with small prawns in it, too salivating to mention this. ;)

Serve this with hot chapatis or plain rice. Sending this to Priya’s Bookmarked Recipes event.

See you soon, till then Happy Cooking and Posting about it.

Thursday, October 27, 2011

Diwali special – Caramelized Fried Apple Ice-cream

Diwali – the festival of lights, is being celebrated all over the country for this whole week. Last year Kitchen Gossip celebrated the victory of good over evil and light over darkness with some very traditional faral <dishes prepared typically for diwali festival>, some savoury dishes like Mathri & Chivda and also some Sweet dishes like Atte ka Halwa & Besan Ladoo. Some free ideas were also shared for decorating Diyas and making Kandil <Diwali special Lantern>


This year I’m celebrating Diwali @ The Foodie’s hometown for couple of days and later @ Mom’s place in Mumbai. So no Homemade Faral for me this year. But for this festive occasion I do have this amazingly simple , totally non-traditional and quite healthy desert.


I had these loads of apples lying in my pantry and I wanted to finish these in an instant manner. I had seen this Apple Stir Fry on some cookery show, so I tried to replicate this dish over the weekend. I was quite satisfied with the output but thought it was a bit incomplete to have it just like that. So did a small makeover to make it an ice-cream desert.

You Need:IMG_0199

  • Apples : 2 in no.
  • sugar to taste
  • sale to taste
  • butter to sauté
  • Ice-cream of your choice

You Do:

  1. Peel the apple, and slice it to not so thick-not so thin slices.
  2. Melt butter in a non stick pan, Sauté the apple slices in the pan.
  3. Its similar to shallow frying, making it slightly light golden brown on both sides.
  4. Follow with salt and sugar.
  5. Add enough Sugar to caramelize the slices,  they should not turn mushy.

© Kitchen Gossip

Done. Serve it hot either just as a desert or as a side dish to some spicy dish.


I assembled the desert with some caramelized apples then Naturals Malai ice-cream and topped with some apple slices again. You can top of with some dry fruits. But as the ice-cream starts to melt with the hot slices, we just finished them off as soon as we were done with assembling.


Thanks to The Foodie who aptly bought the Ice-cream immediately, we cherished this experimental desert. It was worth the effort totally :D

Wish you all a Very Happy and Safe Diwali.

Monday, October 24, 2011

Open Toast Sandwich

As kids, when we bought our Microwave we were up to trials and errors with many new recipes with this new appliance. One of our easiest and finisher dish was – The Open Toast Sandwich. ;;)


This requires two kitchen appliances – Toaster + Microwave.

It was a common breakfast, whenever we wanted to finish off some leftovers. :">


That's what I did with my leftover kadai mushroom, used it in my new open toast sandwich.


  • Toasted the slice bread , I used brown one. apply butter if you want, I avoided it.
  • Used some plucked lettuce and followed by mushroom kadai over the toast.
  • Covered with some grated cheese.
  • Microwave-ed for 30 seconds , or till cheese melts.


You can replace mushroom with any spicy dry sabzi . Eat-Start immediately, once out of microwave. Complete the tasty breakfast with a nice full glass of milk.  :D

Wednesday, October 19, 2011

Guess What ?

Trying one more hand @ guessing game here, I failed miserably before – number of times, so trying to make this a bit more difficult by making this colourless .. Guess this ???


Goes for Susan’s Black and White Wednesdays

Monday, October 17, 2011

Cooking Light

way to cook Vegetarian, the complete visual guide to healthy & vegan cooking


The Foodie gifted me this, on woman’s day,I know now Long time back…somewhere at the start of March ..


I had clicked these snaps then… but then my busy schedule.. made me wait for the last Eight long months to post here… But its never too late for such visual treats ..


Book has its all – delicious recipes – fresh,healthy ingredients – smart tools and techniques.


Book covers quite a lot, including couple of Indian recipes as seen above, to totally new mix and match recipes as seen below…


I have couple of recipes lined up from here … soon …


Till then take care and happy cooking !

Wednesday, October 12, 2011

Apple lost its colour ..

Three apples have changed the world.

IMG_0198 One seduced Eve

red coloredsecond awakened Newton

black n whitethe third one was in the hands of Jobs.

RIP – Steve Jobs .

Goes to Susan’s Black and White Wednesdays.

Read the above mentioned quote somewhere, liked it, believed it.

Monday, October 10, 2011

Poha – Kanda Pohe , western India’s common breakfast

Few years back, for me Poha (Flattened Rice) was the typical Maharashtrian breakfast or evening snack. In arranged marriages, the session where a boy and girl meet for the first time is called – “Kanda Pohe”. Such is its traditional symbol in this part of the country.

But I had no idea, that this same breakfast is synonymous with one more state – MP , to be precise Indore. Infact For me, Pohe is synonymous with The Foodie. He hearts to cook this with variations, and can have this on daily basis.


Though most of us know this recipe, I wanted this to go on my space as this is one of our regular basis breakfast. Very Simple to prepare, quite healthy and totally filling to start your day.

You Need:

  • Thick Pohe : 2-3 cups <there is also thin pohe which are used to cook Chivda>
  • Onion : 1 Medium – coarsely chopped
  • Potato : 1 small – cut into small cubes (optional)
  • Green chillies – 3-4 – coarsely chopped
  • Curry Leaves – 3-4 (optional)
  • Cumin seeds – ½ tbsp.
  • Mustard Seeds – ½ tbsp
  • Turmeric – ½ tsp
  • Lemon – Half Piece
  • Coriander leaves – handful – finely chopped
  • Peanuts – 3-4tbsp (optional)
  • Scrapped coconut – for garnishing (optional)
  • Salt to taste
  • Sugar to taste


You Do:

  1. Take the Pohe in colander, and pour water over to moisten it.
  2. Heat Oil in Kadai, Add cumin and mustard seeds. Follow with chillies and curry leaves.
  3. Once spluttering is done, add onion. Follow with potatoes, once the mix turns translucent add Moist Pohe.
  4. Add turmeric, salt and sugar, stir well. Follow with peanuts.
  5. Squeeze lemon juice. Garnish with coriander leaves and scraped coconut and serve hot.

IMG_5062 he drinks Milk and me Coffee ;)

Just 5 steps and you can break your night fast with the first meal of the day – Breakfast :D

IMG_5108he finishing off … while I’m trying to click.. before he does so …

This goes to Dish Name Starts with K event.

Wednesday, October 05, 2011

BW angles

OF Mushrooms, just getting to know, things which are colourless look beautiful when they are colourless :)


One more for Susan’s Black and White Wednesdays

Tuesday, October 04, 2011

Dry Kadai Mushroom Masala

Most common Mushroom dish @ my place is Chilli Mushroom, but I do give try to varied recipes with this Fungi Family. I wanted a dry masala dish, and I got a nice simple Kadai Mushroom masala @ Sharmi’s space. 

The only change I did was to use one tomato instead of tomato puree, mushrooms give out enough water to cook itself. Once mushrooms were cooked neatly, I dried out the extra gravy to keep it to my dry consistency.


We loved the spicy flavour and delicious texture of this dish. Thanks Sharmi for the wonderful share.

Sending this to Priya’s Bookmarked Recipes event.

Friday, September 30, 2011

Sabudana Khichdi – the reason why people Fast

In Life, we meet many people, talk with many more but remember few. Not getting philosophical, I can relate to such a person when I think of Sabudana Khichdi. She is my close friends Aunt in law from Chiplun, I’m not sure if I might meet her again but she advised an erroneous step to cook Khichdi.

© Personal Tadka

Soaking Sabudana to perfection is an art, so they say. If you can do so nothing more can go wrong in its preparation. Most of the time my sabudana used to too moist or too hard, So here is the trick as suggested by my friend’s AIL  – Soak sabudana it whole lot of water, say double, keep it for exact  10 minutes. Then remove all water from it, and keep it for say 6-8 hours. I keep it overnight and then they are separate and moist as required.


Quite simple to prepare yet tasty and totally satisfying breakfast.

You Need:DSCN6053

  • Sabudana – Sago – 1 ½ glass
  • Peanut coarse powder : ½ cup
  • Green chillies : 3-4 large coarsely chopped
  • Potato : 1 medium – small cubes
  • Cumin Seeds : ½ tbsp.
  • Curry Leaves : 10-15 in no.
  • Coriander leaves : ½ cup finely chopped
  • Salt to taste
  • Sugar to taste
  • Ghee – for tempering
  • Lemon : ½ piece
  • Scrapped coconut – for garnishing (optional)

You Do:

  1. Soak sabudana as mentioned above.
  2. Heat Ghee in Kadai, Add Cumin seeds to splutter.Follow with curry leaves and chillies. Trail with potatoes.
  3. Cover and cook, till potatoes are soft not mushy. Add the Sabudana grains with peanut powder, salt and sugar
  4. Stir well so that all is mixed properly, but do not overdo it as it might hamper the separate grains.DSCN6054
  5. Add Lime juice and mix coriander leaved and scrapped coconut. Do not cover when done, as the vapours may make it sticky.

Serve hot. This can be served with Dahi or Fast Chutney.


Sending this to : "Foods for fasting - Vrat Ka Khaana"

Monday, September 05, 2011

Chilli Mushroom

I belong to a generation when all World famous culinary brands entered India – Mc Docnalds, Pizza Hut , Dominos etc. Those were the days when everything from these fast food centres seemed Impeccable.


One such starter from Pizza Hut - Mushroom Chilli, was one of our favourites. So one of my cousin had mentioned its try out recipe to Mom, and from then it’s been our common Mushroom Specialty dish. I love the aroma it gives out when its cooking, Garlicky Spicy Tinge. My Pappa dint love this fungi family, but this was an exception, so I feel if even if you don't prefer Mushrooms, you should like this.


You Need: DSCN6022

  • 15-20 – Fresh White Button Mushrooms
  • Garlic – around 15 (The aroma, taste all depends on this, more the better but its personal choice)
  • Ginger – 1 inch
  • Dry Red Chillies – 7-8 (Recipe is on spicier end, so you can change this accordingly )
  • Salt to taste

You Do:

  1. Wash the mushroom, and slice it into quarters.
  2. Grind garlic, ginger and Red chillies to coarse powder, it should not be smooth.DSCN6023
  3. Heat oil in kadai, add the prepared masala, it will give out garlicky aroma in a min or so.
  4. Add cut mushrooms, mix the masala gently till all covered with it.
  5. Cover and cook for 10-12 mins, till mushrooms are cooked.
  6. Mushroom gives out water of its own, so once mushrooms are done, open the lid and let it evaporate till dish becomes dry.DSCN6024

Serve hot as you wish, It’s spicy taste goes quite well with chapatis or even curd rice, but it is best served as a SPICY starter or a Pizza toping.

Sending this Herbs and Flowers – Garlic this months theme being Garlic .

Wednesday, August 31, 2011

Jodhpuri or Jaipuri Mangodi Pulao

This post completes two resolutions, one from here – where I planned to use my Cookbook collection fervently and other from my last post – where I decided to try out the new dishes gobbled up while travelling. I mix-matched a bookmarked recipe from Sanjeev Kapoors – Marwadi Vegetarian Cooking cookbook and the Royal Mangodi Pulao that I had in Jaipur. SK’s Jodhpuri Vegetable Pulao had cauliflower as its main ingredient which I replaced by lovely crispy soft – Mangodis from Jaipur. ;;)


Mangodi was a new ingredient for me, The Foodie bought it as a Marwadi speciality, they are small dried moong dal dumplings . Though we had bought this as a readymade pack, you can try to prepare this @ home, as nicely described by Priya here.

How to use Mangodi in your recipes : Either pressure cook or boil it they they are a bit soft, then fry it till they are golden crispy. Use it in a side-dish sabzi or Pulao as I have done here.

You Need:IMG_4696

  • 1 cup : Basmati Rice – soaked for an hour.
  • Cumin Seeds : 1tsp
  • Fennel Seeds : 1tsp
  • Garam Masala Powder : 1/2 tsp
  • Black Pepper corns : 10-12 crushed
  • Dry Fruits like Cashews , Almonds, Dried Dates and Raisins – 1/4 cup
  • Mangodis : around 15 in count
  • Ginger Garlic Paste : 1-2 tbsp
  • Green Peas : 1/4 cup
  • Curd : 2-4 tbsp
  • Ghee
  • Coriander leaves : handful chopped
  • salt to taste

You Do:

  1. Cook the Mangodis as mentioned above, keep them ready to use.
  2. Heat Ghee in a open pan, Add cumin and fennel seeds. Once fragrant follow with dry fruits, stir say 1/2 min.
  3. Add ginger garlic paste and mangodis, sauté for couple of minutes. Then add rice, curd and 2 cups of hot water.
  4. Let it simmer, then add green peas and garam masala.Cover and cook on low heat, till rice is done.
  5. Sprinkle crushed pepper and garnish with coriander leaves.


Serve hot with some heated ghee over it :D

The dried dates and raisins make this chunky pulao both soft and sweet – so says SK in his Cookbook, which is quite true.

Sending this to Rice Recipe event for this month. and also to Dish name starting with J event.

Monday, August 29, 2011

Travelling Foodie

“”You’re not an Indian Foodie if you haven’t relished @Dhabba.””

I had read this in one of the Food blog very long time back, and I was ashamed to accept this Fact. But at the start of this year we got to enjoy vegetarian special @one of the Jaipuri dhabba. The experience is totally commendable. 


The hot rotis - directly from the Chulla,


the Melodious Bharatpuri birds surrounding you..


we loved the typical Indian rural feel… sitting on the Khatt (cot) eating hot food…


And now I can conclude that I’m an Indian Foodie :D (The Foodie had eaten number of times, so he already is one)


From the rural Jaipur to Royal Jaipur, we also got to enjoy at Jaipur City Palace where you find .. Folk singers and dancers.


We had a Mangodi Pulao, and it had a total different palate as compared the Dhabba one.


But both are the extremes yet impeccable.

This was just some of the Food glimpses of our short trip to Jaipur. I’ve planned to cook these as and how time permits. So you can find some Marwadi cuisine posts coming soon.

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