Gujarati Kadhi and my tip on Tadka

You Need
1 tsp each cumin and mustard seeds
4-5 cloves
2 whole red chillies
1 inch cinnamon stick
7-8 fenugreek/methi seeds
7-8 curry leaves
a sprig coriander leaves
1 cup yogurt
4 tbsp chickpea flour (besan)
4 cups water
1/2 tsp turmeric powder
salt to taste
1 tsp grated ginger
1 tsp each oil and ghee

Mix water,yogurt,besan,salt,turmeric and ginger so that no lumps are formed.
Transfer to a deep pan on stove top and cook stirring continuously till it boils.
This may take around 15 minutes. Remember to cook on medium heat for best results.
While stirring it, am used to multitasking this way. Heat oil and ghee in microwave safe bowl for 30 seconds.
Now add all mustard,cumin,fenugreek,cloves,cinnamon,red chillies and curry leaves.
Microwave for a minute and half till the seeds splutter and chillies turn dark.
Be careful while removing the bowl, it could be hot if its small glass bowl.
Once the kadhi starts boiling, add this tadka and stir for few more mins.
Turn Off and garnish with coriander leaves.

In the above procedure I eliminated the need for another dish to take tadka. I call it microwave tadka and use this technique most of the times as am a lazy bump when it comes to doing the dishes.


My tip for kadhi: I add a tsp of sugar or jaggery at the end just to give a sweet-sour flavor. Its very tasty and in every sip you keep guessing if its sweet or sour.

Tandoori Gobi

4 all the vegetarians out there who miss eating tandoori chicken :)

Cauliflower - 1, medium size
Marinade:
Yogurt - 1 cup
Ginger-Garlic Paste - 2 tbsp
Cayenne Pepper or Tandoori Masala - 2 tbsp
Salt - to taste
Turmeric Powder - 1/4 tsp
Paprika - 1/4 tsp

Hang the yogurt in a muslin/cotton cloth for about 30-40minutes.
Mix all the ingredients of marinade.
Pull out nice finger size florets out of the cauliflower.
Dip each floret in the marinade to coat it completely and Place gently on a platter that is oven-proof.
Let the Cauliflower marinate for about an hour.
Place in the Cauliflower into the oven on broil on high.
It will take between 15 minutes for the cauliflower to get a good color (a few spots of brown on the top).
These are now ready to serve.You could use them as appetizers or sides with rotis.

Variation: You could also keep the cauliflower whole for a turkey look on Thanksgiving.I like floret better since the masala coats well and they are easier to serve.

Carrot-Spinach Pulao

You Need

Basmati Rice - 1 cup
Oil - 2 tbsp
Onion - 1/2 med, finely sliced
Fennel Seeds - 1 tsp
Black Cardamom - 1
Cinnamon Stick - 1″ pc.
Cloves - 1
Green Cardamom - 1
Bay Leaf - 1
Spinach - 1 bunch, chopped (2 cups packed)
Carrots - 2, grated
Water - 2 cups
Red Chili Powder - to taste
Salt - to taste


Wash and soak the Basmati Rice for at least 1/2 hour.
In a microwave-safe dish which is at least 4″ deep and holds at least 4-5 cups, add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Mix well.
Microwave uncovered for 3 minutes.
Add in the Chopped Spinach and the Grated Carrots. Mix well and microwave for another 3 minutes, uncovered.
Drain the water from the soaked Rice and add it in the bowl.
Add Salt, Red Chili Powder and 2 cups Water. Mix well and cook covered for 15 minutes, stirring and checking every 5 minutes.
Let the Rice stand for a few minutes before you fluff it up with a fork.
Serve hot with Raita, Yogurt and/or pickle. Serves 2.

Paneer Tikka Pulao

For the paneer tikkas
1½ cups paneer, cut into 50 mm. (2") cubes
½ cup capsicum, cut into 50 mm. (2") pieces
½ cup onions, cut into thick wedges
½ cup thick curds
½ tsp Bengal gram flour (besan)
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
2 tbsp chopped coriander
2 tbsp mustard oil
salt to taste
For the rice
1½ cups long grained rice
½ tsp cumin seeds (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
25 mm. (1") stick cinnamon (dalchini)
1 tbsp oil
salt to taste
Other ingredients
2 tbsp oil
For the garnish
a sprig of mint


For the paneer tikkas
1.Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2.Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3.Arrange the paneer, onions and capsicum on 4 skewer sticks.
4.Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
For the rice
1.Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
2.Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
3.When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
4.Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
How to proceed
1.Heat the oil in a non-stick pan.
2.Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
3.Garnish with the sprig of mint and serve immediately.

Chocolate Marble Cheesecake

You Need
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar, divided
1/2 cup dairy sour cream
2-1/2 teaspoons vanilla extract, divided
3 tablespoons all-purpose flour
3 eggs
1/4 cup HERSHEY'S Cocoa
1 tablespoon vegetable oil

For Crumb Crust
1-1/4 cups vanilla wafer crumbs (about 40 wafers)
1/3 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup (1/2 stick) melted butter or margarine

1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.


CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine crumbs,sugar and cocoa; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

Coconut Macaroons

You Need
2.5 cups sweetened shredded coconut
3 egg whites
a pinch of salt
1 tspn vanilla extract
1 tbsp sugar

Preheat oven to 350F.
Mix egg whites,salt,sugar,vanilla and beat till soft peaks form.
Fold in coconut.
Drop a tbsp full on greased cookie sheet.
Bake for 20 mins or till brown on peaks and bottom.

My Tip :- Top with chocolate fudge.

arbi pulusu

You Need
5-6 arbis
3 red chillies
1 tsp methi,cumin and mustard seeds
1 tbsp kasoori methi
1 tbsp curry leaves
1 tbsp GGP
1 cup finely chopped onions
1 cup tamarind pulp
1 tsp jaggery
2 tbsp poppy seeds
2 tbsp coconut.
a pinch hing
2 green chilies finely chopped
1 tsp turmeric and chilli powder
2 tbsp coriander powder

Boil Arbi Cut Arbi into medium size peices after peeling them.
Soak poopy and coconut for 10 mins and grind into fine paste.
Add 2 tbsp oil to pan.
Add 3 red chilli, mustard, methi, methi seeds, and onions.
Add salt, hing, green chilli, curry leaves.
Add turmeric, ginger garlic paste.
Add tamarind pulp to it ( add little first and taste to add as much as u like ).
Add some water, coriander powder, chilli powder, coconut and poppy seed paste.
Cover and cook for 10 minutes When froth disappears pulusu is ready.
Add jaggery.
Add Arbi peices and add little water to cover Arbi. Arbi will thicken the sauce later. If you are eating it after 1 hour, you can leave it a little less thick. Taste sauce and add salt,sugar to your taste. This is important to get the best taste.

My tip : Eating it after 30 minutes makes it taste better.