Thursday, May 31, 2012

Cookbooks display – part II

The Foodie is quite an avid reader, but only of the books that he owns. A very weird quality of his, he always buys books- reads and stores them. To store the huge number of books, that we owns, we now have a sturdy bookshelf.


The topic was not about bookshelf but, now I’ve nice place to keep my Cookbooks :D Yes, they are very well arranged in one compartment :)


I also have n-number of magazines, with n-number of recipes, even these have their own place now. I’m planning to take typical cut-outs of the necessary recipes and donate these soon.


One of the priced gift is this “Ruchira”, its known as a Necessity Cookbook in every Marathi household :) This was a gift from work friend Meenakshi, thanks a ton :)

This goes to Susan’s Black and White event co-hosted by Sihi.

Monday, May 28, 2012

How to Eat Pani Puri at Home

Do you really think, anyone can ask you this question?


Couple of months back, few of my colleagues were discussing Indian chaat, and to my amusement one of them said, it’s so difficult to eat Pani Puri at home. I was all :O , he was like who will break the puris stuff them blah blah blah .. it’s quite a complicated process, so better to eat at chaat stall.


I agree yes, I love to eat at Chaat stalls, who doesn’t, but all my life I had been eating all types of chaats at home. And I prefer it that way.


And if you think, eating Pani Puri is complicated, follow the following virtual pani puri session.. ;)


I have already posted Pani Puri recipes here, I’ve also refurbished my old snaps and replaced by the new ones :D


Preparing Pani is quite simple, takes less than ten minutes.


Stuffing .. again less than ten minutes.


Puris, buy it from shop :P


Just take one Puri at a time, in right hand, push your thumb to make a small hole in it.


Stuff your favourite stuffing, quantity is your choice.


Follow with chilled Pani, and then just open your mouth to chew and juice in…


Just while typing this I’m absolutely in Pani Puri world …. God Bless the inventor of this Chaat :)

Monday, May 21, 2012

How to make Lassi at home

Summer Is here, and it’s here to stay. So instead of cribbing oh how hard and sweaty it is, let us prepare our self to face this clammy season. With this fresh resolution, I welcomed summer by preparing whole lot of dishes just for this spell.

It all started with an ice-cream then the lemonade and now our very Indian Punjabi style – Sweet Lassi.

Lassi was one of those drinks which I never knew how easy it is to prepare @home. We used to get Aarey Milk Lassi in Mumbai, which I suppose was quite hygienic and reliable, cos we had them in numbers during summers. But here in Pune, I had to rely on the Milkman – Dudhvala bhaiyya.
But then I discussed with couple of friends about “How to prepare Lassi @ home” and it seemed very easy or for that matter.

Normally in India, most of us do prepare Curd at home, by just mixing 1tsp of curd with warm full fat milk and keeping it overnight. In the morning you find nice thick curd. Even I follow this procedure every alternate days.

To prepare a Lassi, you need to make curd in a similar manner, just with one addition, mix 3-4 tbsp of whole fat milk cream or malai with the Milk, I used ½ litre. This makes the curd very thick and creamy and a bit sour too. Next day, blend this curd, add 8-9 tbsp of sugar and salt to taste. The blended output is lovely sweet and sour Lassi.

Serve it in plain glass, chill before serving to make it more creamier. If you want sprinkle pinch of chat masala and cumin powder. I prefer it without this.

It tastes perfect, I loved the outcome and would be repeating this for the coming hot weekend too :)

Thursday, May 17, 2012

Mint Lemonade | Green Limbu Sarbat

“Ting-tong” Bell rings and off you run to tell your Mom – Some unexpected guests have dropped by. So what does your mom do, ask you to run to the nearest Vegetable shop and buy some lemons.

This could easily be the most common scene in most of the Indian households say 20 years back, when India was not introduced to Cola-Pepsi war. Cos then, only one cold drink ruled and that was – Limbu Sarbat or a sophisticated name could be Lemonade :)

Nowadays every pantry has n – number of aerated drinks options, but even today if you give an option to your guests most would prefer Limbu Sarbat. Getting all nostalgic I prepared a whole lot of lemonade over the weekend, which I thought would last for the whole week, but alas this Pune temperature tempted us to finish it over the weekend itself.

I added some grinded Mint Leaves to give it some minty flavour.

Procedure to prepare this is quite simple, Juice say about 2 lemons. Dissolve about 20 tbsp of sugar(mostly the formula is enough sugar to cover the lemon juice) with about 1 ½ ltrs of water. Mix about 1 cup of grinded mint leaves and salt to taste. Blend or stir to make a nice lemonade.


If you are into aerated drink, then you can make a syrup of all other ingredients except water, then add Soda to it. This is the same Fresh Lime Soda that you get in Restaurants.
Plan to save this and serve your guests or just have it after work hours to fight the summer :)
This Green Lemonade goes to following summery and Kids special events:






Monday, May 14, 2012

Banana Ice-cream, with just one ingredient

Few months back, I saw this post on The Kitchn and bookmarked it instantly. Just that I tried now, during the hot summers, when you have banana changing colour in couple of days – this dish is perfect.


Check the step wise recipe here – you wont regret.


I had around 4-5 over ripe bananas, I sliced them and froze them overnight. Then blended through the food processor.


Repeated this after couple of hours and then served as a decent ice-cream with some mix and match toppings.

One with strawberry syrup..


Other with grated dark chocolates..


And one with both.


The feel and taste is very ice-creamy type, but for obvious reasons the taste is very banana-ish. If you prefer bananas then you would surely adore this ice-cream.

This ice-cream goes to the summery event @ Cool summer sips and healthy event by Kalyani and Priya @ Fast food not Fat food.

Happy Blogging and Posting about it. :)

Thursday, May 10, 2012

Guess the only ingredient

from this Lovely Desert …


I served this with some fine toppings like this -


Linking this to Susan’s BW event co-hosted by Simona.

Monday, May 07, 2012

Stuffed Bread Balls - Patties

Deep Fried Snacks were not very common at my place. But due to The Foodie’s initial inclination towards Fried Stuffs, we tried numerous snacks in our post wedding days.


Few of those were too un-healthy to try out again, few never made a memory to re-cook but this dish had been in my Favourite List from the time I cooked it first.


Reason, quite simple – though deep fried, oil is not soaked in the cover hence not too unhealthy, too crispy and addictively tasty. Normally I prepare this dish whenever I have huge white loaf bread pending. This does finish off the bread with sinful memories.


You Need:


  • Boiled Potatoes : 1-2 Large - Mashed
  • Onion : ½ finely chopped
  • Green Chillies : 2-3 Large – finely chopped
  • Coriander Leaves : handful – finely chopped
  • Chat Masala : 1tbsp (optional)
  • Cumin Powder : 1tbsp
  • Salt and Pepper : to taste


Cover :

  • White Bread Slices  <can be easily replaced with brown but crispiness will be less>
  • Water in a bowl
  • Oil to deep fry

You Do:


  1. Mix everything from the Stuffing ingredients and make a soft dough type of mix.
  2. Now take couple of slices and deep it in water, remove in say couple of minutes. Take this slice in both of your palm and drain out all the water.
  3. Make small balls of the stuffing prepared in pt.1, put it in the centre of the slice prepared in pt.2. And cover the stuffing ball with the slice to make oval shaped balls.IMG_0314
  4. Heat sufficient oil in a kadai, to deep fry these balls. Fry till they are light brown from all sides.
  5. Remove when done, and drench out extra oil, if any over a tissue.


Done ! Serve Hot with Ketchup. This is quite easy to prepare in large number, so can be good crispy starter for friends dropping by.

Happy Cooking and Posting about it :)

Thursday, May 03, 2012

Gatta Khichdi

Remember the “Gattas”, a newly prepared Marwadi ingredient in my Kitchen. Quantity of Gattas was on a higher side and could not be used in Sanjeev Kapoor’s single recipe,so I had to brush my leftover management skills and I used them in a Khichdi. ;)


I normally cook khichdi when I have nothing in my pantry or when I’m bored to cut and cook anything special, and both of these reasons occur quite very regularly :-/ So I’m used to prepare number of variations of Khichdi, just by adding different ingredients every time.


I prepared a dry version of this dish by :

  1. Just soak about 1/4 cup of each - rice and split green Mung Dal in water for about half an hour, then drain out the water.
  2. Either in a pressure cooker or simple vessel which can be covered quite well, heat up 1 ladle full of Ghee and temper with Cumin and Mustard Seeds.
  3. Add Asafoetida and 10-15 big curry leaves to the temper.
  4. Follow with coarsely chopped 1 medium onion.
  5. Add rice and mung dal followed by 1 inch pieces of gattas, then turmeric and red chilli powder.Sauté for couple of minutes. 
  6. Add 4 1/2 cup of boiling water to this, mix 1/4 piece lemon juice , salt and sugar.


Gatta Khichdi will be cooked in say Twenty minutes, garnish with fistful of coriander leaves. Serve with Curd, Papad and Pickle.

The Gattas went very well with the Rice and Lentils.

Happy Cooking and Posting about it. :)

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