Monday, December 10, 2012

Basic Moist Butter Cake

As I was away for last few months, there had been some updates to my Kitchen. Now it is quite new, with some renovation i.e. with loads of todd phodd. But these changes made a cosy place for my new .. new … wait for it …. yes New Oven .. yay !!
Yeah, now I’m a proud owner of Morphy Richards OTG ! So you can expect some baking experiments from me (at your own risk), I am a very very novice to this world.
Firstly baking is not like our Indian cooking where everything or for that matter especially the measurements work on gut feeling or experience. But measurements need to be precise and even the ingredients should be exact, there are very very few substitutes. I have learned this The hard way, there will be a huge post on my baking nightmares soon.
This isn’t my first baking experience, there had been many failures even with this basic recipe earlier, reasons (which you should avoid) :
  • Once I used salted butter – though many say it doesn't make difference, it did for me Sad smile
  • Second time I filled up the container more than 3/4th.. it overflew and I realised, it is very difficult to clean a dirty new oven Sad smile
  • Even My items were not at room temperature, trust me even this matters.
Nothing is constant, especially not the failures Angel
I had browsed through many recipes also number of videos, but finally the one which came out quite near to the one I wanted was Divya’s Moist Butter Cake recipe, original recipe source Maria’s Menu. Thanks Divya and MariaSmile
You Need:
  • Butter : 1/2 cup at room temperature
  • Vanilla essence : 1 tsp
  • Eggs : 3 , at room temperature
  • Milk : 1/2 cup at room temperature
  • Powdered/ Castor Sugar : 1 1/4 cups
  • Plain flour (Maida) : 1 1/2 cups
  • Baking powder : 1/2 tsp
  • Soda Bicarbonate : 1/4 tsp
You Do:
  1. Beat all the Wet Ingredients – Blue in a big bowl, with a electric beater till all is one.
  2. Add all the Dry Ingredients – Red to the above mix, beat again till the batter is smooth.
  3. Grease the cake pan with butter and then with some flour. Pour mixture into the pan.
  4. Pre-heat the oven on 180 C  for about 10 minutes.
  5. Add the prepared pan  to preheated oven for 40 minutes.
  6. The batter will bake to a lovely fluffed up cake. When done remove it from OTG, and let it stand for 5 to 10 mins or till the sides and cake is separated.
  7. Turn the pan upside down and cakes comes out automatically.
Is it so simple ?? Yeah it sounds so.. but few points I followed strictly:
  • When cake batter is poured in the pan, tap the pan couple of times for air bubbles to pop out over the surface.
  • I still do not realise or know what is the exact measurement for my heart shaped pan, so when it filled up about 3/4th, I poured the remaining batter into my muffin mould. I did not have cup liner so the base browned a bit more than usual, but no loss of taste.
  • IMG_0677
    • Muffins went into oven at last 15 mins and OMG it came out so well, frankly it surprised  shocked me and I loved it Smile
Everybody loved it and so my baking experiment had a success story to post Smile
And what a timing, it was a first baking gift from me to The Foodie for his birthday yesterday Gift with a bow .. Happy B’day Dude Birthday cake

Monday, December 03, 2012

Hot Jilebis with Poha…

Few weeks back, colleagues were discussing couple of recipes, and my reaction was, yeah I’ve prepared that and also posted on my blog, will send the link. I opened my sweet blog and I was all “awwwww”  Red heart, I haven’t posted here from last ..I don’t know .. say from nearly last six months.. this has been the longest that I’ve been away from my lovely blog. This repeated more than couple of times.

And I realized, I might not be cooking something interesting neither I’m that active in Kitchen but I’ve really really really missed blogging or for that matter clicking – posting – repeat. This has been my hobby turned into habit and you miss some habits.

So Am I back ?

Yes  - cos I want to keep up with my interest and not spend my free time doing nothing and browsing here and there or unnecessarily watching the idiot box.

No – cos might not be the regular one but will clear my picture folder cache by posting.

So Yes and No :D

As they say, “Shubharamb Meethe se Ho jaye” .. trying to start off with a sweet Send a kiss


During Diwali this year, I did not prepare any delicacy. Just some Besan Ladoos and Karanjis (haven’t posted yet); but The Foodie wanted to try out his hands on something New and Sweet – to be precise – Homemade Jilebis. Frankly I was not in much support, as I truly thought this was something you cannot or may not be able to prepare at home. Last time we had prepared it with help of ready mix, it also turned out fine.


But I was quite wrong, the recipe isn't complex, infact ingredients are something you always have in the pantry. The Foodie followed Sanjeev Kapoors recipe.

You Need :

  • Flour (Maida): 1 cup
  • Curd: ½ cup
  • Sugar: 3 cups
  • Soda bicarbonate: 1tsp
  • Ghee: For deep frying

You Do:


  1. Whisk curd with flour to make a thick paste. Add water only if necessary. As Sanjeev Kapoor mentioned, batter should be pouring consistency.
  2. SK mentioned to keep it for 24 hours, we did it just for 12 hours, added soda bicarbonate in morning and kept if for few more hours.
  3. Pour the batter into a ketchup holder or jilebi maker (we had it from our last time ready mix).
  4. Heat ghee in a flat pan, squeeze into jilebis and deep fry till light golden and crisp.


Sugar Syrup

  1. Boil 2 cups of water with 3 cups of sugar, stirring continuously.
  2. Do this till syrup is a bit thicker consistency, as they say in culinary language – one string consistency.

Once the jilebis are light golden soak then in sugar for not more than a minute. And serve hot !


Hot Jilebis is a real treat. Indore a central town of India, is quite famous for jilebi-poha. Yeah a quite weird combination, but whoever is minutely related to this place, loves this. So does The Foodie. He served it with Poha and I loved it In love

Happy Cooking and Posting about it Smile

Monday, July 30, 2012

Happy B’day bloggie ..

Three years back, somewhere around Pune a couple discussing..

She: I’ve been addicted to this food blogs, appetizing snaps, lovely write ups and innovative recipes..

He:  You do enough of these kitchen experiments .. you should also bore people with your kitchen trials..

Few more days later..

She: Today @ work, I was about to start my food blog …

He:  why dint you then ? I was serious then .. instead of just ogling around you can have your own space for others to ogle ..

She: really ?? what can I name it …

He: Oh..cmmon anything like personal tadka or kitchen experiments ..

This day three years back ..

She : yay !! now I’ve my own space .. as personal tadka …

He: you really named it personal tadka ..

She: yeah .. and name is kitchen gossip, experiment was a very common word..i preferred gossip over experiments ..

He: Eye rolling smile

And so this space was born..

Happy Birthday Kitchen Gossip aka Personal tadka …

Three years.. you must be really good else I can’t commit to anything this long … thank you Smile

Monday, July 23, 2012

How to make Ghee at Home

I consider myself a non-homely type of girl, in a very orthodox way. I’m the one who has always gone on the other end of traditional way in life.


So I never followed any cooking traditions of preparing Atta at home or preparing homemade spices. But then somewhere down the line, I tried couple of homemade stuffs and to my amusement these were much simpler than buying the expensive counterpart from a mall.

From last year I started preparing curd at home (gist mentioned in this post) and now Ghee- Tup at home. And Seriously it is much simpler than it seems. You Need full fat milk which can give you thick Malai.


There are two ways of preparing Sajuk Tupp or Desi Ghee:

  • Mom’s Way :
  1. Start storing thick Malai in a big bowl. Refrigerate this.
  2. Mix say about 2-3 tbsp. of curd to this. Mix thoroughly.
  3. As you add Malai next day, mix with the earlier mixture. And try keeping it at room temperature for about 2-3 hours daily(minimum). (overnight would do, if you belong to colder climate)
  4. After say 7-8 days, when you have enough mix, keep this at room temperature. Then Whisk this adding very little water to make – “LONI” – which is nothing but our unsalted butter.
  5. This Loni will form a thick layer and raise above the “Taak” , which is nothing but our buttermilk.
  6. Heat this Loni in a Kadai for about 10-15 mins, till a layer of “Tupp” – butter raises above some sediments of thick curd-ly substance. (mom used to give this curd-ly substance with sugar, used to love when kid; now need to keep a check on the weight  Smile with tongue out)
  7. Filter out the Tupp and store to use daily in Dal and over chapattis.


  • MIL’s Way :
  1. Start storing thick Malai in a big bowl. Refrigerate this.
  2. Keep on adding Malai until its enough to make some ghee.
  3. Heat this stored Malai in a kadai, till a layer of ghee– butter raises above some sediments of thick curd-ly substance. Here this sediment will be on higher quantity than the earlier version, even the taste will be a bit sour.
  4. Done, filter the ghee and store to use for some sweets or daily parathas.


Two ways – same output. Second one easier, no rocket science required. But first one gives Loni and Taak as supplements. Unsalted butter can be used in cakes or as a side-dish for thalipeeth.

Happy Cooking and Posting about it.

Monday, July 16, 2012

Beet Soup : Jet Red Soup

Pune climate changes in a day, as the showers are in, it becomes very pleasant and quite cool. So off goes the Cool summer drinks and are immediately replaced with hot soups.


I have planned to prepare soups regularly this year, just to add up some flavour to our regular dinner. And I started off with a very healthy beetroot soup.


Normally beet is not a favourite veggie, but I love its colour and hence use it in number of recipes. But the soup was something which required just the veggie except anything else. I was a bit apprehensive, but the outcome was quite delicious hence I clicked some last minute snaps and here it goes.


You Do:

  1. Boil- Pressure Cook the beet.
  2. Once cooled, peel the thick skin.
  3. Then blend it through a blender or mixer.
  4. Boil this blended juice with some water, add to make the thickness in accordance with your taste.
  5. Add salt, black pepper and sugar as per taste.
  6. Heat a tadka pan, heat ghee, add cumin seeds. Once they splutter add this tadka over the beet juice.
  7. Mix and boil for couple of mins.

Serve hot.

Happy Cooking and Posting about it Smile

Monday, July 09, 2012

Bhajji : Pakodas : Indian Fritters

Monsoon is here and so are the Rainy special treats. As soon as the first rains washed the place, you get to see FB updates with bhajji-pakodas-fritters and a hot cup of tea.


It has become a tradition in our three plus year old household, first rains come in and The Foodie makes his favourite fritters. He prefers the potato ones but I do like the Onion ones too. So this mix bag of fritters make our rainy day Smile


You Need : IMG_0432

  • Onion : 1 Medium : chopped in thin strips
  • Potato : 1 medium : finely made into circular slices
  • Gram flour (Besan) : 5-6 tbsp.
  • Oil : 1 tbsp.
  • Fennel Seeds : 2-3 tsp.
  • Cumin Seeds :  1-2 tsp.
  • Coriander Leaves : finely chopped : fistful
  • Green chillies : finely chopped : 2-3 medium
  • Red chilli powder : ½ tsp.
  • Turmeric powder : ½ tsp.
  • Salt to taste
  • Water to make thick paste : about 4-5 tbsp.
  • Oil to deep fry

You Do:

  1. Mix everything in blue to make a thick paste.
  2. Heat oil for deep frying, in a Kadai.
  3. For Potatoes : take 3-4 slices at a time, cover with the besan paste and immediately slide in the oil. Use spoon, its easy and safe ;)                                                                                                                                                                      IMG_0439
  4. For Onion : mix all the thin slices with the paste. Take a spoonful each time and slide through the oil. Traditionally this is done with hands but I find it very risky to take your hands so close to heated oil, so prefer a spoon.                                                                                                                                                             IMG_0437
  5. Fry the fritter till golden from each side.
  6. Remove over to a tissue to soak out all the extra oil.


Done ! Server with a ketchup or green chutney.

Monday, July 02, 2012

Grated Sweet Potato | Ratalyacha Kees

There was a time when I used to Fast once a month, when I had all my favourite fasting foods like Sabudana Khichdi , Kheer or Vadas. I quit fasting and so also preparing these dishes decreased.
Last week when I brought Sweet Potato, I decided it to prepare it similar to these fasting foods. And seriously you won’t be disappointed with the outcome. The dish is very similar to Khichdi. Instead of Sabudana-Sago use the Grated Sweet Potato.
You Need:
  • Sweet Potato (Ratala in Marathi): De-skinned and Grated about 1 cup
  • Peanut coarse powder : ½ cup
  • Green chillies : 3-4 medium coarsely chopped
  • 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. Heat Ghee in Kadai, Add Cumin seeds to splutter.Follow with curry leaves and chillies.
  2. Add the Grated Sweet Potato with peanut powder, salt and sugar.
  3. Stir well so that all is mixed properly, cover and cook till done. (it tends to stick at bottom very easily – so need to take care here)
  4. Add Lime juice and mix coriander leaved and scrapped coconut.
Sweet Potato is naturally sweet by taste, green chillies makes the dish spicy and peanuts make it crunchy. Serve with Curd.
Happy Cooking and Posting about it :)

Monday, June 25, 2012

Pure Vegetarian Crab-like Fritters

Quiet Weird Header right ? Some history behind this..
Pune is surrounded by some wonderful monsoon destinations, one of the most famous is Sinhagad, a small fortress over one of the tall western ranges of Sahyadris. Many of us make an yearly monsoon visit to Sinhagad for some wonderful foggy experience.
If you strain your eyes.. that’s The Foodie.. lost in the clouds..
You can get some wonderful fritters called as – Khekda Bhajji – translates in English as “Crab Fritters”. But these are nothing but onion Fritters, only shaped as Crab Open-mouthed smile
Can you feel three crabs walking ??
The Black and White version goes to Usha and Susan’s BW – Weekly event.
This is not a recipe post, just an introduction to this new name, recipe will follow soon. Smile

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