Monday, 30 May 2016


Different kinds of breads accompanied by a vegetarian or non vegetarian dish is a hot favourite at my home. My men love breads over rice, even if I serve it at all three meals. They would love rice only in fried form and pulao. Usually I prepare different kinds of Indian breads for them by turns, others we enjoy at restaurants. Actually, I have never tried anything other than Indian breads at home. I am yet to try naan at home, may be soon. My men do not love much gravy on their curries, so I have to think of dry ones.

This combo meal of Dry Spiced Potato With Masala Poori suits best as a breakfast but it is welcome at any meal at my home. This was served hot for dinner a couple of days back accompanied by a non vegetarian dish. The dough for the masala poori was prepared with coarsely ground dry roasted spices. The dry spiced potato has been prepared with dried spice powders this time instead of pastes. Let us do this combo meal together.

INGREDIENTS :[for the masala poori]
Whole Wheat Flour : 2 cup
Refined Flour : 1 cup
Cumin Seed : 1tsp
Coriander Seed : 1tsp
Black Peppercorn : 1tsp
Carom Seed : 1/2 tsp
Salt : 2pinches
Water : As Required
Oil : 100 ml + 1tbsp

INGREDIENTS :[for the dry spiced potato]
Baby Potato : 250gm[half boiled]
Onion : 1medium[chopped]
Cumin Powder : 1/2tsp
Coriander Powder : 1/2tsp
Fennel Powder : 1/2tsp
Ginger Powder : 1/4tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Cumin Seed : 2pinches
Raisin : 6-7[optional]
Cashew : 5-6 halved[optional]
Sugar : 1/2tsp[optional]
Oil : 4tbsp

Let us do the dry spiced potato first. Wash and boil the potatoes in enough water adding little water till half done. Let cool. Peel off the skin with finger tips.

Add little salt n turmeric to the potatoes. Heat oil in a wok and lightly fry. Keep aside on a tissue paper.

Temper oil with cumin seeds. Add the chopped onions. Fry till brown. Add the cashew nuts and raisins. Fry for 1/2 a minute.

Add the fried potatoes and all the powdered masalas and fold in well. Add a small cup of water. Let boil at low heat till the water dries up.

Its done. Transfer to a bowl.

Now let us do the masala poori. Instead of stuffing the poori with masala[spice mix], I have prepared the dough with freshly ground roasted spices.

Dry roast cumin seeds, coriander seeds, carom seeds and black peppercorns for 2-4 minutes and coarsely grind on a grinder.

Take both the flour in a big bowl. Add salt and 1tbsp of oil. Rub with hand for a minute or two.

Add the ground spices and mix well. Add water little by little and keep kneading till a smooth yet firm dough is formed. Cover with a moist cloth for 1/2 an hour.

Remove cover. Make small balls and roll out small roundels from each.

Heat oil in a wok. Fry each poori well on both sides.

Serve hot accompanied by pickle of your choice. Enjoy.

Friday, 27 May 2016


I was planning for a new kind of vegetarian curry to go with luchi/poori. It was last sunday, early morning our friends went off. I was sitting in the couch with a heavy heart, thinking when do we meet again. Yet I had to shrug off my lethargy and think of a yummy curry for breakfast because we were about to welcome one more guest. She is sister like and we are meeting up after a couple of years. She is a spice lover just like me.... so I had to think of a spicy, red curry. I was not in the mood to spend much time in the kitchen yet wished to serve our guest something she would enjoy having.

Ever since, I have learnt to prepare khoya [solidified milk] at home following a you tube video, I use it in my cooking often, specially while preparing sweets. I do not have to run to the Indian store for khoya. This mixed vegetable curry was done with all Indian spices and the khoya was added towards the end. It turned out to be  rich and spicy. I came through a number of recipes of mixed vegetable curry with khoya and landed into my version of it. Let us do this easy yet yum Mixed Vegetable Curry with Khoya together.

INGREDIENTS : [for the kyoya]
Milk Powder : 1small cup
Whole Milk : 1/2small cup
Ghee[clarified butter] : 1/4small cup

INGREDIENTS : [for the curry]
Potato : 1big[peeled, halved and cut lengthwise]
Carrot : 2medium[peeled and cut lengthwise]
Green Capsicum : 1medium[cubed]
Green Pea : 1/2small cup
Onion : 1medium[sliced]
French Bean : 3-4[lengthwise, I did not have,so skipped]
Tomato : 1[medium, chopped]
Green Cardamom : 2
Cinnamon : 1two inch stick
Clove : 2-3
Bay leaf : 1
Ginger Paste : 1tsp
Coriander Powder : 1tsp
Red Chilli Powder : 1tsp
Garam Masala Powder : 1tsp
Khoya : As much we get from the above measurement
Turmeric Powder : 1/2tsp
Salt : As Required
Oil : 2-3tbsp

Peel, wash and cut the veggies as mentioned above and keep separately as they will be added at different stages of curry making. Apply little salt to them.

Add all the ingredients for khoya and microwave for 3 minutes stirring at an interval of 30 seconds. Khoya is ready.

Heat oil in a wok and lightly fry the carrots, take off. Temper oil with green cardamoms, cloves, bayleaf  and cinnamon sticks.

Add the sliced onions and fry till golden brown. Add the ginger paste and fry for a minute.

Add the chopped tomatoes and fry for 2 minutes. Add coriander powder, chilli powder, turmeric and salt. Stir for 1/2 a minute.

Add the potato pieces , stir and cover cook for 2-3 minutes. Add the fried carrot pieces and fold in well. Add a big cup of water. Cover cook for 3-4 minutes. If you are using french beans, add at this stage.

Open cover and add the cubed capsicum and green peas. Fold in well and let cook for 2-3 minutes.

Add the khoya and garam masala powder. Fold in well. Let cook for a minute.

Switch off and transfer to a bowl. Serve hot with poori.

Wednesday, 25 May 2016


The mention of chaat brings water to my mouth. As mentioned a number of times, my food habits have undergone a change. Chaat was never in my favourite list of food earlier. I preferred rolls, fried stuffs, meats over anything. Be it age or unavailability of things I loved in the place I live, my food preference has changed. Yet, I do enjoy  what I eat, if not I cannot even have a spoon of it. The doctor prescribed me to have a lot of salad. A foodie like me cannot have it all the time. So I look for alternatives, which will be nutritious and tasty at the same time.

Potato.... though full of carb can be had by those who are prescribed to have a low carb diet. My doctor said boil the potato and discard the water before having it. Even if we are using it in curries, we need to do the same for health reasons. Aloo Chaat or Potato Salad is something I find very filling and tasty at the same time. Aloo Chaat is an Indian Potato Salad wherein we boil the potatoes, add few other things to it and toss it with few spices. Let us prepare this quick and easy Aloo Chaat / Potato Salad together.

 Potato : 2
Black Gram: 1/4small cup
Green Peas : 2tbsp
Red Chilli Powder : 3-4 pinches
Green Chilli : 1
Roasted Cumin Powder : 1/4tsp
Chaat Masala : 1tsp
Salt : As required
Coriander Leaves : 1sprig
Lemon Juice : 2-3 tbsp


 Wash and soak the Bengal Grams for 2 hrs in hot water and pressure cook in enough water adding salt up to 2 whistles. Once cool, drain the water.

Peel, wash and cut the potatoes half. Boil them in enough water adding salt as required. Cut into small cubes.

Soak the green peas in hot water for 15 minutes and drain the water.

Chop the coriander leaves and green chilli, wash.

Take the potatoes, Bengal gram, green peas and green chillies in a bowl. Add salt, cumin powder, chilli powder, chaat masala and mix together very well.

Add the  lemon juice and mix again.

Garnish with coriander leaves.

Monday, 23 May 2016


Choley Paneer.... if you are on a low carbohydrate diet.... a bowl of this is just perfect for you. Ever since I was caught with diabetes and started on a restricted diet, I look for a bowl full of fulfilling meals. As a Bengali, my love for rice is perhaps by default, hence a restriction on it always leaves me in a hungry kya state. So I try to cook for myself something that fills my big tummy and is nutritious too. This choley/garbanzo beans/chick peas are a very good source of protein and keep us off those hunger pangs for a long time. Though till a few years back yellow/green matar were more common in a Bengali home than chick peas/garbanzo beans/kabuli chana, it is now very common among us. Tagore's Kabuliwala had been more famous to us than kabuli chana. Tears still rolls down thinking of the classic piece or the movie seen a number of times.

I was thinking of preparing a curry with my two favourite things.... chickpeas and paneer. So I made a hearty curry with chickpea and Indian Cottage Cheese, which we call Choley Paneer. There must be a number of recipes on this but I did it my own way. You can make your own paneer at home but I used the store bought one this time. We usually have it with Indian breads, I had a bowl full of just like that. Let us do this Choley Paneer together.

Chick Pea : 250gm
Paneer : 100gm
Tomato : 1big[chopped]
Onion : 1big[sliced]
Garlic[minced] : 2tsp
Ginger Paste : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Garam Masala Powder : 2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Cumin Seed : 2pinches
Bayleaf : 1
Coriander Leaves : 2tbsp[chopped]
Green Chilli : 2-3[slitted]
Oil : 3-4tbsp

Wash and soak the chick peas in hot water for 5-6 hours. Pressure cook up to 4 whistles adding little salt. Let cool.

Crush the paneer lightly with hand and apply very little salt to it.

Heat oil in a wok. Temper with cumin seeds, bayleaf. Add the minced garlic and fry till light brown.

Add the sliced onions and fry till golden brown. Add the ginger paste and fry for a minute. Add the chopped tomatoes and stir till they melt.

Add the coriander, cumin, chilli,  and turmeric powders, slitted green chillies and stir well. Add the boiled chick peas and fold in well.

Add a big cup of water and cover cook at low heat for about 10 minutes. Open cover, add the crushed paneer, fold in well.

Add the garam masala powder and chopped coriander leaves. Fold in well and let cook for a minute.

Its done. Transfer to a serving bowl.

Serve with breads or have it just like that.

Friday, 20 May 2016


Fish is an absolute love for us Bengalis but Fish Pulao is not so much of an authentic Bengali dish. This is a modification I would rather say. Pulao in a Bengali home always meant sweet pulao, which is authentic. A plate full of pulao, a green chilli and a fish dry curry or dum aloo.... a combination much loved among us. We have visiting friends from India right now, I am unable to concentrate on writing recipes, more so because they are getting angry with me been engaged in all these activities. I thought today is the beginning of weekend, let me share something that can be done over the weekend.

I prepared this Mach Pulao / Fish Pulao for our friends day before yesterday. I had some fish fillets in the refrigerator, thinking fish fry would take longer time to prepare, I made this pulao with small chunks of fish and served with yogurt and salad. While doing pulao we do not strain the rice water but here I cooked the rice and discard the water as is done for fried rice. They loved it and I was happy. Let us do this fish pulao or Mach Pulao together.

INGREDIENTS :[for cooking the fish]
Fish Fillet : 300gm
Lemon Juice : 2tbsp
Red Chilli Powder : 1/2tsp
Coriander Powder : 1/2tsp
Cumin Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Refined Flour : 1tbsp
Salt : As Required
Oil : 5-6tbsp[the left over can be used later]

INGREDIENTS : [for the pulao]
Rice : 1big cup[long grained]
Cashew Nuts : 8-10[halved]
Green Pea : 1/2small cup
Onion : 2medium[cubed]
Ginger Paste : 2tsp
Garlic Paste : 2tsp
Garam Masala Powder : 1tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Bayleaf : 2-3
Cinnamon Stick : 2-3 two inch
Green Cardamom : 4-5
Clove : 2-3
Oil : 2tbsp
Ghee : 2tbsp[clarified butter]

Wash the rice and cook in enough water till 70% done. Drain the water and spread the rice on a big plate or newspaper.

Cut the fish fillets into smaller pieces, wash. Marinate for 1/2 an hour with all the ingredients except oil and refined flour.

Heat oil in a pan . Coat the fish fillets with refined flour and swallow fry on both sides well. Keep aside on tissue paper.

In a clean wok, heat oil and ghee together. Temper with green cardamom, cinnamon, clove and bay leaves.

Add the cubed onions and fry for a minute or two. Add the cashew nuts and fry for a minute.

Add ginger and garlic paste, salt and turmeric. Stir for 2-3 minutes. Add the garam masala powder and fry for a minute.

Add the green peas and saute for 2 minutes. Add the sautéed fish and fold in well carefully.

Add the cooked rice and fold in well very carefully, the fish pieces should not break. Add 2 tsp ghee if you wish more flavour.

Serve with your choice of sides.

Tuesday, 17 May 2016


Just back from a refreshing weekend tour, everything seems more beautiful. Back to the routine again with son going to school, hubby to office, me at home talking with no one listening as usual. I am happy to be in the known ambience again. I am so much of a typical Bengali, however grand place we stay in while travelling or eat at the best places, once back home I have to have a typical Bengali food. We have visiting friends from India right now. After spending a lovely weekend at Melaka, we had a fulfilling meal with rice, dal, egg curry and salad yesterday night. Today too I will be cooking Bengali meal. I am happy to be back to the grind again.

This was a vegetarian dish I prepared a couple of weeks back with  soya granules and button mushroom. I named it Mushroom n Soya Kheema Curry which was made as a vegetarian side dish. This type of curries I prepare on days when my pantry runs out of vegetables or when I wish to prepare a quick meal without much hassles. The true Bong in me has finally adapted to the taste of mushrooms, more so considering its benefits. Back home, people may doubt my Bangaliana. To counter that, I say if I do not get what I love, I have to look for alternatives. Trust me, this vegetarian curry with mushroom and mince soya tasted yum and goes very well with our very own Indian breads. We had it with parathas. Let us prepare this MUSHROOM N SOYA KHEEMA CURRY together.

Button Mushroom : 250gm
Soya Granules : 150gm
Green Pea : 1/4small cup
Tomato : 1medium[chopped]
Onion : 1big[sliced]
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Red Chilli Powder : 1tsp
Kashmiri Chilli Powder : 1tsp[just for colour]
Garam Masala Powder : 1tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Cumin Seed : 2pinches
Bayleaf : 1
Oil : 2tbsp

Wash and cut half each mushroom and rub very little salt on them. Wash and soak the soya granules in hot water adding little salt for half an hour. Take out and squeeze the water.

Heat oil in a wok and temper with cumin seeds and bayleaf. Add the onion and saute till light brown.

Add the ginger paste and fry for 2 minutes. Add the chopped tomatoes and saute till it melts. Add cumin powder, coriander powder, both chilli powders, salt and turmeric. Fry for a minute.

Add the soya granules. Stir well for a minute and add a big cup of water. Let boil for 3-4 minutes at low heat.

Add the green peas and mushrooms. Stir and let boil for 2-3 minutes at low heat.

Add the garam masala powder, stir and switch off. Transfer to a bowl.

Serve with any kind of Indian bread.

Friday, 13 May 2016


Its been long I have not posted a fish curry recipe, a quintessential part of our Bong identity. I do cook fish curry here but I am not satisfied. We do not get here the type of fish we grew up eating, so are unable to prepare the variety of curries associated with them. Its summer time now, back home the markets are flooded with roe filled fish whose curry I immensely loved. The very thought of it makes me salivate. This summer, we perhaps are not going home, so will not be able to have 'dim bhora macher jhol'.... egg filled [roe] fish curry. Here too we get a variety of fish, fish roe, just that I still could not adapt myself to the taste. It is perhaps a mental block.

I try to prepare authentic fish curries with the limited ones we get here, a Bengali cannot go without fish for long. Macher Aloo Tomato Jhol or a Fish Curry with Potato and Tomato is a regular kind of fish curry among us. This Bengali fish curry is done usually with Bengal Carp or Long Whiskered Cat Fish. At times mom omitted the tomato and used pointed gourd or ridge gourd instead. Fish curry with vegetables is common among us. This fish curry with potato and tomato is done with normal spices we use with a tempering of either cumin seeds or fenugreek seeds. Let us do this Macher Aloo Tomato Jhol together.

Fish : 6 pieces[authentically Bengal Carp]
Tomato : 1medium[chopped]
Potato : 1big
Onion : 1medium[sliced][not required if you r using fresh water fish]
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Cumin Seed : 2pinches[alternatively fenugreek seed]
Salt : As Required
Oil : 4-5tbsp[authentically mustard]

Wash the fish pieces thoroughly and rub with salt and turmeric. Keep aside for 15 minutes.

Peel the potato and cut into lengthwise pieces, apply little salt and turmeric.

Heat oil in a wok and lightly fry the potatoes. Take out and keep in a bowl.

Fry the fish pieces till light brown on both sides. Take out and keep aside.

Temper oil with cumin seeds. Add the sliced onion and fry till golden brown.

Add the ginger paste and fry for 2 minutes. Add chopped tomatoes and saute till it melts.

Add turmeric, cumin powder, red chilli powder, salt. Stir for a minute and add a big cup of water.

As the gravy comes to boil, add the potatoes. Let cook at low heat for 2 minutes.

Add the fish pieces carefully. Let cook for a minute or two. It is done.

It is enjoyed with steamed rice only.

Wednesday, 11 May 2016


Having lemon as an accompaniment with the two major meals had been an integral part of Bengali culture. Whether it was/is lentil curry or fish curry, squeezing some lemon juice atop and eating it with rice was/is heavenly. I remember the days I used to spend with my grandparents during vacations. Getting to eat what my grand mom cooked, sitting on her lap and listening to stories of her motherland, they had to leave behind was a pleasure. So here too, grandfather grew a lot of trees. Besides other trees, there were lemon trees and in the evenings, the flowers of it released so beautiful and refreshing fragrance. I remember, during summers, grandma while cooking lentil curry would ask me to get some lemon leaves from the garden. She would add them to the boiling dal just two to three minutes before it was done. The flavour of it helped sooth our summer meals. This summer I am using them in my cooking too. Besides, whenever I am out of home, I carry lemon leaves with me, its  smell helps if you have nausea/motion sickness.

Paneer Curry is a regular at home as a vegetarian sides. So we need to bring in a little variety in them. Not equipped with much innovative ideas, I draw inspiration from around, past and present. This Lemony Paneer was an idea drawn from grand mom's  use of lemon/lime leaves used during summers. Done with regular spices used in a Bengali household, the twist was only in using a bit of lemon juice and lemon/lime leaves. During summers, when we feel like not having curries, this really helps. Let us do the Lemony Paneer Curry together.

Paneer : 250gm
Tomato : 1small
Ginger Paste : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Lemon Juice : 2tbsp
Lemon/Lime Leaves : 2-3
Fenugreek Seed : 1pinch
Bayleaf : 1
Sugar : 1/2tsp[optional]
Salt : As Required
Oil : 3tbsp

Apply little salt to the paneer pieces and keep aside for 15 minute.

Wash and chop the tomatoes. Keep everything else ready on the cooking table. What the lemon leaves.

Heat oil in a wok. Temper with fenugreek seeds and bayleaf.

Add ginger paste. Saute for 2 minutes. Add the chopped tomatoes and keep stirring till it melts.

 Add the salt, turmeric, cumin powder, coriander powder, chilli powder and stir for a minute.

Add one big cup of water and let boil for 3-4 minutes at low heat. Add the sugar and lemon juice, stir.

Add the paneer pieces and cook for 2 minutes. Add the lemon/lime leaves and cook for a minute.

Serve hot with rice/Indian Bread.

Monday, 9 May 2016


"Easy to make and good to eat"..... I am more into this kind of food/cooking these days. The hot weather does not allow us to be in the kitchen for a longer time. The senior at home is eating much less than usual , I am wondering whom do I cook for. There is a major disparity in my cooking preferences and their eating preferences. What I love to cook, they do not prefer to eat. I love to eat and cook typical Bengali dishes, while they do not. I do cook what they love to eat but do not always blog on them, there are better people around who are doing it. I have made my cooking simpler these days... to two to three dishes per day as both my senior and junior prefers so. Besides, I need to prepare 'tukitaki' which means snackers for my junior who loves to have them from time to time.

Besides others, my teen boy loves coolers... ice cream, kulfi, iced teas. I try my hands on homemade kulfi and ice creams these days often. They take less time to prepare, hassle free and most important is my men love to have them. This is a Rose flavoured kulfi. This Rose Kulfi is made with few things always available at home, only the concentrated rose syrup is store bought. Though my friends say an authentic kulfi needs to be done with evaporated milk, condensed milk and milk, I do not always use them or have them at home. I rather boil the milk to a thicker consistency. I used few dried rose petals for a natural rose flavour and few chopped mint leaves which is optional. Actually I am growing mint at home and is recently loving to add it to my cooking. Rose comes to my house as a part of offerings to God, we can always save few and dry them naturally. Let us prepare the Rose Kulfi together and make our kids happy.

Full Cream Milk : 1lt
Sugar : 3tbsp
Rose Syrup[concentrated] : 4tbsp[or as per your requirement]
Cashew Nut : 5-6
Raisin : 4-5
Dried Rose Petals : 6-8
Mint Leaves : 4[finely chopped, can be skipped]
Green Cardamom Powder : 4-5 pinches[optional]

Pour the milk in a heavy bottomed vessel and put to boil. Boil till it reduces to more then half stirring every 3-4 minutes.

Add the sugar and boil further for 3-4 minutes. Add the green cardamom powder and stir.

Switch off and let cool. Soak the cashew nuts, raisins and dried rose petals in little warm milk for 15 minutes and grind them to a paste.

When the milk gets cold, add the rose syrup, chopped mint leaves and the nut paste to it. Stir well.

Pour the mixture to moulds. Freeze for 6-8 hours before serving.

Wednesday, 4 May 2016


I was exploring through Google for a spicy egg curry recipe, this time some coastal Indian curries caught my eyes. Not necessarily they were egg curries, I came through some really hot and spicy fish, meat and even paneer curries. I loved so much the blend of spices. I instantly knew, it would be aromatic. My men, specially my senior cannot take too much of hot and spicy things. So I had to tone down a bit the spice factors. It would neither be bland as our Indian taste buds are not suited to it, in general.

I could not attach the name of a specific place/region to this curry because I did not have in hand all the spices required. So I prepared a spice paste with some basic ingredients used in the coastal regions of India. Hence the name..... Egg Curry.... A Coastal Indian Touch. I was extremely satisfied with the result, the egg curry was aromatic, spicy as much you want it to be, little tangy with use of tamarind. Let us prepare together An Egg Curry with a Coastal Indian Touch to enjoy with rice or bread.

INGREDIENTS : [for the spice mix]
Onion : 1small[chopped]
Egg : 6[hard boiled]
Shredded Coconut : 2tbsp
Desiccated Coconut : 1tsp
Coriander Seed : 1/2tsp
Cumin Seed : 1/4tsp
Dry Red Chilli : 2-3
Black Pepper Corn : 6-8
Cinnamon Stick : 1one inch
Green Cardamom : 2
Cloves : 2-3
Star Anise : 1/2 of one
Oil : 1tsp

INGREDIENTS : [for the curry]
Onion : 1medium[sliced]
Ginger Paste : 1tsp
Garlic Paste : 1/2tsp
Turmeric Powder : 1tsp
Coconut Milk : 1/4cup
Tamarind : 1tsp soaked in water
Curry Leaf : 5-6
Salt : As Required
Oil : 3tbsp

Heat 1tsp oil in a wok. Add the shredded and desiccated coconut and toast till light brown. Add rest of the ingredients mentioned for the spice mix. Stir for 2 minutes at low heat. Transfer to a bowl and let cool.

Add to the grinder and grind nicely. Transfer to a bowl.

Remove the shell of the boiled eggs, make slits on both sides and rub with little salt.

Heat 3tbsp oil in a wok. Add the curry leaves, stir and take out. Add the sliced onion and fry till brown. Add the ginger and garlic paste and fry for 2 minutes. Add turmeric powder and salt, stir.

Now add the spice mix, fold in very well and stir for 3-3 minutes. We get a very nice aroma. Add a small cup of water.

As the curry comes to boil, add the boiled eggs. Let cook for 3-4 minutes covered at low heat.

Open cover, add the coconut milk, strained tamarind water, fried curry leaves. Stir well and let cook for 2 more minutes. Its done.

Transfer to a serving bowl and enjoy with either rice or bread.

Monday, 2 May 2016


An Eggless Yogurt Cake.... dedicated to HER.... she is beautiful, poised, innocent yet diligent, soft natured but firm on her decisions, fiercely independent,,, economically and otherwise ..... she is the woman  of the 21st century. I very much miss a daughter in my life. I remember, when I was carrying both of us even fixed individual name for her. My senior did not like the name I selected and vice versa. Perhaps, to restore peace at home, we were gifted with a prince. Had I have a girl child, I definitely would love to see her as this.... an independent, confident human being with values. I am not so much of a feminist. I have seen, experienced that women get wild to  women more instead of been a support . Each one of us needs to be a humanist first, it is how we behave with others that makes us what we are. I have experienced abusive attack on my self respect from both genders, though very few in number. What is required is to handle it firmly without been abusive in return, that we fail to learn. For that proper personality development is required. Hence sincerely wish this generation kids  be able to handle any kind of abuse firmly. I do not understand why we have to be abusive when been decent does not cost a penny.

I like preparing eggless cakes considering many in our country are vegetarian. This time I had a lot of yogurt in the refrigerator. So planned for an Eggless Yogurt Cake. Since I am a learner baker, I do explore through Google for the right measurement. Day before yesterday, while I was looking for an Eggless Yogurt Cake, I came across this yogurt cake recipe of Bhaktin Christina at an Iskcon vegetarian food site and liked it. Without looking for more options I went ahead with her recipe. The topping idea with nutella and a store bought icing is mine. I was in a jiffy and so left the idea of preparing my own icing. You can always prepare a topping of your own. Come let us prepare together an easy to make Eggless Yogurt Cake.

Recipe Courtesy : Bhaktin Christine.....Veg Recipes by Iskcon Desire Tree

INGREDIENTS :[for the cake]
Refined Flour : 1medium cup
Whole Wheat Flour : 1/2 medium cup
Sugar : 1/4medium cup
Condensed Milk : 1/2medium cup
Plain Yogurt : 1medium cup
Baking Soda : 1/4tsp
Baking Powder : 11/4tsp
Oil : 1/2medium cup
Cinnamon Powder : 1/4tsp
Vanilla Essence : 1tsp

INGREDIENTS : [for the topping]
Nutella Spread : 50gm
Rose Flavoured Icing : I used about 150-180 gm of a 227gm tube

Preheat oven to 200*C.

Take the refined flour, whole wheat flour, cinnamon powder, baking powder and baking soda in a bowl and mix thoroughly with no lumps remaining.

In another bowl take the yogurt and beat well. Add sugar, beat further till the sugar melts. Add the oil and beat till everything is incorporated very well.

Add the flour mix little by little and mix well. Add 1tsp vanilla essence and fold in well. Pour into cake tin. I used greased aluminium foil this time. The batter look as below.

Place inside the oven keeping it on the stand. It looks as below.

Bake first 10 minutes at 200*C and then for 25-30 minutes at 180*C. The time may differ depending on your oven. So please check that.

Once done, let it cool and transfer to a plate. Use topping of your choice or have it plain. I used a nutella topping with a store bought rose flavoured icing as in the picture below.

Enjoy once you are done.....