Saturday, 28 January 2017

Recipe - Strawberry and Cinnamon Compote

Before the strawberry season ends, I thought of making this compote from fresh strawberries & a sprinkle of cinnamon. In my next post, I will tell you the health benefits of strawberries.

We made this compote for my son so that he could eat preservative free fresh jam for breakfast. You can use it as a jam and spread it over bread, waffles or pancakes or you can use it as a dessert accompaniment like a sauce with some ice cream or pastry. This tasty yet simple compote is a great way to store strawberries when they are about to go out of season and an excellent way to relish these berries. Here is the recipe:

· 250 gms strawberries clean & cut into pieces 
· 2 table spoons butter
· ¼-cup caster sugar
· ½ tea spoon cinnamon powder (Adjust according to your taste)
· Juice of one orange (use as a preservative)
· ¼ cup of water

1. In a nonstick pan melt the butter & combine all the ingredients.

2. Let it cook on slow flame for 15 mins or until you achieve a jam like consistency.

3. We like to keep the sauce chunky you can cook further to make it into a smooth paste.

4. Remove from the heat when the mixture thickens. Allow to cool and serve with Bread, Waffles, Pancakes, French toast, Crepes, Ice cream, Cheesecake or whatever you like.

I would like to chat with you in the comments section. Do let me know about your experiences when you make the above recipe. Till then take care & go grab those strawberries before they go out of season.

Thursday, 19 January 2017

Recipe - Chocolate Pani Puri/Gol Gappa

Sacrilegious ,is it?

You've heard of the hot chocolate with red chilli flakes, the molè and all that cocoa in breads.

To add chocolate to something that is always, ALWAYS spicy and tart and desi-typically Indian the extent of smacking your lips in anticipation of that one big, spiced water filled, fried flour ball.

That's what Pani Puri or gol gappa is. 

South Mumbai or "town" as it is referred to, by those who cannot live in the elitist, cleanest part of Mumbai, has very few active bloggers. Especially, in Colaba, where I live, people enjoy the myriad cuisines on offer here, but food bloggers are few and far between.

And then I met Shalini Digvijay, who lives a stone’s throw away from my place. She's a baker blogger of the obsessive variety and she makes the most sensational cookies and breads. Shalini blogs from and is always thinking of what next to bake. We decided to pool notes and do something hatke-different, together.

Make Pani Puri.

But, the Pani Puri in Mumbai can never taste like the gol gappas in Delhi or the puchkas of Kolkata. Same way, they cannot replicate Mumbai's iconic Vada Pav.

So we took a different route. We decided to make a dessert Pani Puri / Gol Gappa.

So simple, your youngest sibling can replicate it. The only effort you need to make is to fetch the Puri’s.

Now we don't expect you to knead the dough, roll out, cut and deep fry the lurid. Just walk over to the neighbourhood chaatwala and buy a bag or prefried puri’s.

Or you can buy a bag of fryums that you can pop into the microwave.

This is what we liked. Feel free to follow our basic directions and presentation in the video that you will see on Facebook. Or substitute it with whatever you fancy.

Try this as a DIY dessert at the dinner table or for a game night. Let your people fill the puris with whatever they will and enjoy the Chocolate Pani Puri / Gol Gappa as they like.

Make sure to have tissue papers handy to clean spills Cold Coffee/Frappuccino’s...

For the Chocolate Pani Puri / Gol Gappa
You need

20 fried puris

150 gms dark/ milk chocolate

250 mils Mocha Cold coffee you make at home without the ice


Chopped strawberries, blueberries, chopped red apples, smashed Oreo cookies, small bits of cake, even potato chips (yes, try that) ,roasted hazelnuts, chopped walnuts, cranberries...

Make sure your Frappuccino is very cold. So use chilled milk to make a strong cold coffee.

Chop the chocolate into small pieces and place in a fondue pot. Light a T light.

Stir, allowing the chocolate to melt.

Place the fondue pot in the centre.

Pour the coffee into shot glasses halfway.

Dip one puri into the chocolate, shake off the excess and dip onto the sprinkles.

Now pop in the fruit, nuts, cake, or whatever you fancy, take a shot together with the coffee and feel this flavors doing a mad dance in your mouth.

You'll have the crisp puri disintegrating, the berries mingling with the chocolate and the nuts adding that crunch... And then the cold coffee kicks in another taste explosion all together.

Now finish that shot of coffee... And reach out for more.

Did I say 20 Puris??? You'll need that bag of 50.

If you feel the need to experiment, make a berry shake, or get a frappuccino... The crisp Chocolate Pani Puri / Gol Gappa will marry with any flavor.



That's why they taste so good.

Go on, invite your friends over .... And because life is so short, start with dessert first.
Be sure to click on this link to see the video:

I would love to chat with you in the comments section, please let me know about your experiences when you try out the above recipe. Till then Share, Like & do comment. Take care & Happy Cooking!

Monday, 9 January 2017

Recipe - Punjabi Gobhi Masala

A simple yet delicious Gobhi (Cauliflower) recipe in a traditional North-Indian subzi seasoned with typical Indian spices and spruced up with common ingredients like cumin, ginger and garlic. The magic of the garam masala powder is evident in this Punjabi style Gobhi, as the spices really perk up the flavour of the subzi. Traditionally this recipe requires deep frying of the gobhi but we have made a healthier version by pan frying the Gobhi. Hope you enjoy it as much as we do.

1 medium size cauliflower approx 500 gms – chopped in pieces
1 large onion – sliced
2 large tomatoes – chopped
1 table spoon garlic paste
1 table spoon ginger paste
4 table spoons vegetable oil or any other cooking oil
1 tea spoon cumin seeds
½ tea spoon turmeric powder
1 tea spoon coriander powder
1 tea spoon red chilli powder (You can use ½ tea spoon if you want it less spicy)
½ tea spoon garam masala powder
Salt to taste
Finely chopped fresh coriander to garnish

1. Heat a non-stick pan to that add 2 table spoons of vegetable oil & then add the chopped cauliflower, sprinkle some salt for seasoning & pan fry till the cauliflower turns golden brown. Once it’s ready take off the heat and set aside.

2. In the same empty pan add 2 more table spoons of the vegetable oil & then add the sliced onion and cook till they change colour.

3. Now add the cumin seeds & stir it well.

4. Then add 1 table spoon of ginger & garlic paste respectively & give it a good mix.

5. Add the chopped tomatoes & add little water & cook with a lid on for 5 mins.

6. After the tomatoes are half cooked add the turmeric powder, red chilli powder, coriander powder & a little salt (since we have already seasoned the pan fried cauliflower).

7. To the above gravy add the pan fried cauliflower & garam masala powder.

8. Add a little more water to the pan & mix all the ingredients well, put the lid back on & cook until the cauliflower is tender (Approx 10 mins)

9. Garnish with freshly chopped coriander & serve with hot chappti’s (roti) or paratha’s.

Get a detailed video of this recipe by clicking on the link below:

I would love to chat with you in the comments section, please let me know about your experiences when you cook the above recipe. Till then Share, Like & do comment. Take care & Happy Cooking.

Saturday, 7 January 2017

Recipe - Brownie

1 cup walnuts (or a mix of walnuts and cashews)
3 tbsp cocoa powder
1 cup dates (soaked for an hour and pitted)
1 tsp vanilla powder
A pinch of salt
A pinch of cinnamon powder (optional)

Just blend the walnuts (or a mix of walnuts and cashews), cocoa powder, dates, vanilla powder, and a pinch of salt. Add a pinch of cinnamon if you like.
Refrigerate for about 4 hours.

Recipe - Peanut & Brown Rice milk combo Yogurt (Vegan)

1 cup peanuts (soaked for 4 hours)
½ cup brown rice flour

Blend peanuts with water into milk. Heat the milk and add brown rice flour. After a boil, remove it from the gas. When warm, add the starter (curd /5 to 6 chilli tops), and leave in a warm place to firm.

Can be easily kept in the fridge for 10 days. Serve cold!