Archive for June, 2011

Instant Pedha 2

2 cups ricotta cheese (i think the standard package works)
1 cup cream
1 cup milk powder or non–fat dry milk
flavoring of your choice – I use elaichi and kesar (cardamom and saffron) with pieces of almonds or pistachios for decoration.
mix it all together, make sure there are no lumps and stir on low heat till the mixture is fairly dry and comes off the sides of the pan. take it off the heat, let cool till its cool enough to handle. shape into little pedhas. If you want to get fancy and use cookie cutters, i can see how that would look very attractive as well. let cool.
the pedhas were absolutely delicious! I made these a few months ago, right after my daughter was born and we would offer these to our friends who came to see her. they were blown away by how nice the pedhas were!
Nisha Kolhatkar

Khava Narial Vadi (for coconut lovers)

  • Grated frozen coconut, sugar and khoya in 1:1:1 combination
  • Mix khoya and coconut well.
  • Heat some ghee in a pan and add the mix in it and cook it well by continuous frying.
  • Add Sugar to it and again cook it for another 10mins.
  • When the mix becomes paste, add ilaichi powder to it and mix well.
  • Now spread the mix on a big round greased plate.
  • Wait for 5-10mins and make cross lines on the spread with the help of knife.
  • Wait till it starts leaving the plate.. separate it from the plate with the help of knife or flat spoon.
  • Vadi’s will get separated from each other. Keep it in air tight box.

Mushroom Tikkis

200 gms button mushrooms – cleaned and chopped
2 tsp olive oil
1 tsp ginger-garlic paste
juice of 1 lemon
1 potato – boiled and grated
1/2 tsp saffron – dissolved in water
1 tsp garam masala powder
1 tsp deggi mirch powder (available readily in India) or else the regular red chilli pwd will do but the taste might differ a little
1/2 tsp cumin powder
salf to taste
1) Put chopped mushrooms in a muslin cloth and squeeze out excess water.
2)Heat 1 tsp oil in a pan and saute the ginger-garlic paste.
3) Add chopped mushrrom, lemon juice and grated potato. Cook till all the water dries up and allow this mixture to cool.
4) Once cooled grind this mixture to a fine paste. Add the remaining ingredients.
5) Make tikkis and cook on a tava with the remaining oil. Serve hot.
TIP: Incase the paste is too soft then use besan to bind the tikkis. Make sure to roast the besan before as it binds well and tastes better.
One can add panner also.
By Chandni Sanghvi Patel

Homemade Bread

1/2 cup water, 1/2 cup milk
1.5 tbsp oil
2 tbsp honey (or sugar)
2and7/8 cup bread flour
1 tbsp gluten (optional but i like it because the bread turns out better)
1.5 tsp salt
2and1/4 tsp yeast
1 fistful seasme seeds (I like the black ones because they look pretty)
1 firstful sunflower seeds (love the flavor)
couple tbsp poppy seeds (optional – you could just add more of whatever you like.
throw everything in the breadmaker. select basic cycle, enjoy!
It turns out beautifully. in the two years since i’ve had my breadmaker, I have bought store bought bread maybe 3 times…
Nisha Kolhatkar

Quickest Cake Ever!!!

The quickest cake ever !


200 gm Parle – G biscuits
2 tsp cocoa (add more if you like)
2 tsp chocolate powder
2 tsp sugar
Add walnuts
Mix all ingredients together
Then add 5gm eno and whisk properly
Put in a greased baking dish for 4 mins in microwave oven
Allow to cool
Can serve hot with vanilla icecream it use the cake to make your own sundae !

Enjoy !


Quick Salmon Recipe

Salmon fillet (Use fresh if possible, if using frozen, thaw it completely)
Salt, pepper to taste
fresh cilantro
lemon slices
2 tsp olive oil
pinch of garam masala powder or fish masala (optional)
Aluminium foil
Take aluminium foil square (much bigger than the piece of salmon). Place the salmon on the foil. Sprinkle salt, pepper, masala (garam or fish masala) and fresh cut cilantro on both side. Add olive oil and keep the lemon slices on the salmon. Wrap the fish in the foil, making a nice pouch. You can add 2 layers of foil to keep it intact.
Keep enough water for boiling in a large pot. Slide the salmon pouch in the boiling water and let it remain in boiling water for about 7-10 mins (depending upon the size of salmon fillet). Remove and let it cool for 2-3 mins. The salmon will be ready to eat.
Nice thing is that the fish does not smell at this point, neither the house is filled with smell nor the utensils. I found this was easy way to cook and it tastes delicious.
To kick it up a notch, you can also add sauteed onion or bell-peppers  or mint leaves or any other seasoning of choice inside your pouch.
Sudipta Chatterjee

Aloo Masala Roti


2 boiled potatoes
1 grated onion
1/4 cup wheat flour
1/8 cup besan
Amchur powder
Salt to taste
Green chillies
Lots of coriander


Knead the dough with little curd and water if required
Make balls and then roll like a chapati
Cook on tawa and serve hot


By Komal Patel