Sunday, 11 February 2018



Happy Valentine ’s Day

Suitable for vegans

In 2016, I got a surprise gift of two cookbooks, by my daughter's friend, Mamta, who is a big admirer of my blog and always appreciates and enjoys my cooking. I was overwhelmed that day with those two books, it was not even my birthday, and she was just visiting us. What a kind thought it was of bringing cookery books for me? Isn’t it? After thanking her for such a nice gift and gesture, I told her that I will definitely try some recipes from those books and share them soon on my blog. She herself is a great cook, last time when I visited her, she surprised me with so many nice dishes, which I have to get the recipe for and try soon. Here I want to thank her from the bottom of my heart and wishing her all the best in her life, by selecting a recipe from the book and recreating it.

This is called real love, love does not mean romantic love between a girl and a boy, but showing gratitude, care and affection towards someone is also considered as love. In my opinion, love has many meanings and types, if someone is holding a door for you when you are entering a shop, is also called love for someone. If you choose to be a snow angel for someone and cleaning the yard of an elderly couple, that can also be called love. Love is when you smile at the strangers and get the smile back. A mother's love towards her children can be called as unconditional love because she cares only about the happiness of her children. I have written all this about love because I am posting this recipe on Valentine’s Day in the month of February when people normally say that in this month. love is in the air. If you ask me, love is always there in the air, you just have to notice it, give it and receive it.

The first time I had browsed through the cookbook, that is when I had seen this recipe and decided then and there that that will one of the recipes I will make and post it on Valentine's day. The author used apricot jam but I used raspberry jam. I thought if I use raspberry jam the pink colour of the raspberries will suit the theme of Valentine's Day. So here I am with the recipe, the name of the book is Food made fast-Desserts, and the author is Williams-Sonoma.


  • 1, 1/2 cups brown flour (235 grams)
  • 1, 1/2 cups old-fashioned rolled oats (140 grams)
  • 1/4 cup Icing sugar (30 grams)
  • 3/4 cup light brown sugar (185 grams) OR coconut sugar
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter (185 grams) OR coconut oil for vegans
  • 1 cup Raspberry jam (315 grams)


  • Preheat oven to 325 degree F (165 degrees C). Grease a square oven tray or parchment paper inside the tray.
  • In a food processor, combine the flour, oats, powdered sugar, brown sugar and cinnamon. Add the butter and pulse until the mixture forms fine crumbs.
  • Remove 2 cups of the flour mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom.
  • Drop spoonfuls of jam evenly, spread the jam evenly to the edges. Sprinkle the reserved flour mixture evenly over the jam.
  • Bake until the top crust and edges are light brown - about 30 minutes. Let cool completely in a pan on a wire rack. Using a sharp knife, cut into squares.

  • 200 grams raspberries
  • 100 grams sugar


  • Make a puree in the blender with raspberries with little water.
  • Mix raspberry puree and sugar together.
  • In a frying pan or heavy bottomed wok cook the puree with sugar on a low flame.
  • Keep on stirring; it will take 15-20 minutes to get the consistency of thick jam. Leave it to cool. If you are using a cooking thermometer, check the temperature when it is showing 90 degrees C, it means jam is ready.

Wednesday, 31 January 2018



Chili is the most valuable spice of the world and is gaining its popularity throughout the world, and now it is used in more and more cuisines of the world. India is the largest producer, consumer and exporter of chilies, which is 40% of the total world production. Chili production requires sunny, tropical, humid conditions with a good amount of rainfall. We have grown a lot of chilies in our kitchen garden when I was in Kenya. We had around 25 plants of 3-4 feet high and were producing a lot of green chilies, being small as a family we were not able to consume a lot, so were leaving the chilies on the plants itself to ripen. When their colour turned red, I used to collect and dry them in the hot sunny area of my garden, and later was grinding in my dry grinder to make red chili powder, which I used in my kitchen.

There are many different types, colors, shapes and mild to a very hot pungent taste of the chilies are available in the world. This spice - chili and chili powder are used in many cuisines of the world. Raw chilies are normally green in colour, but ripened chilies are yellow, orange and red in colour. Since it is impossible to tell how spicy a chili is just by looking at it, you will have to taste it to get an idea. Once you know how spicy it is then you can use it according to your taste.

In Indian cuisine, chili powder is used from ages, some chili powders are giving only a red colour to the recipe and are not very spicy like Kashmiri chili powder, it is more or less like paprika. But some chili powders are very hot, and people use it depending on their taste and the requirement of the recipe. In Southern states of India, whole red dried chili is used a lot in tempering many recipes. Red chili flakes/crushed chili is also used a lot in the Indian cuisine throughout India. Some people have the misconception that Indian food is very spicy, but that is not the case, yes, we do use different types of chilies in its different forms but how spicy the food absolutely depends on individuals choice. Green chilies are a good source of vitamin C; so many people eat raw green chilies with their food.

Some people think that chili pepper is consumed only to put fire on your tongue or to get tears in your eyes but the surprising fact is that chilies do have a lot of health benefits like natural pain relief, boosting immunity, clearing congestion, preventing stomach ulcers, and reducing weight. Check this website for detailed study of all this and a lot of useful information about chilies.

According to Ayurveda, there are six tastes by which all food can be categorized: sweet, sour, salty, bitter, pungent and astringent. Pungent taste is hot and spicy as found in chili pepper and astringent is dry and light as found in popcorn. Ayurveda suggests that all these tastes should be included in every meal for optimum health and to get initial spark to the digestive system. These six tastes satisfy each of the major dietary building blocks and these six tastes also guide our body to accomplish its nutritional needs. Each taste feeds our body, mind, senses and spirit in its own unique way. Ayurveda is a traditional healing system of India, which gave us yoga and breathing exercises and still successfully practiced in India. Check this website-

Chili powder is eaten by one-quarter of world population every day, in all countries all over the globe. But chili powder was completely unknown to the most of the world until Christopher Columbus discovered America. Check this website which explains very nicely that of course, Columbus was not looking for chilies, but was looking for a trade route. This website further explained that, until well after the middle ages, almost all through the world, pepper travelled from the Malabar coast, India to Europe and then to America.

Coming to the recipe, this is my mom's recipe as it is in which she used mustard oil. I get mustard oil from the local Indian grocery store, so I have also used mustard oil, but you can use any other oil instead if you prefer. Mustard oil is used for cooking in Punjab and many other Northern States of India. This is a simple and quick recipe which can be enjoyed using mild to hot chilies basing on your taste.


  • 200 grams long green chilies (around 25-30)
  • 20 grams of black mustard seeds (rai)
  • 20 grams of fennel seeds (saunf)
  • 10 grams of fenugreek seeds (methi )
  • Salt to taste
  • 2 tablespoons oil (I used mustard oil)
  • 10 grams chili powder (optional) *

* Normally these green chilies are not spicy/hot at all, so if you need some spice in this pickle you can add some additional chilli powder


  • Mix the fennel, mustard and fenugreek seeds and grind it coarsely in a dry spice grinder.
  • Wash and dry the chilies or wipe with a kitchen towel.
  • Slit the chilies in the middle lengthwise.
  • In the already ground spices, mix salt and chili powder and fill ( stuff) through the slit in all the chilies and leave aside.
  • Heat oil in a pan, when hot add all the chilies, mix slowly and cover it after 5 minutes add the remaining spice mixture on top of the chilies.
  • Cook for 8-10 minutes till the chilies are cooked and changed in colour.
  • Cool it and serve with meals as a condiments/pickle/chutney

Thursday, 11 January 2018





The New Year, 2018, has already started. I am glad to write this new post in this New Year, in a new season and in a new month of 2018. This year I am planning to bring lots of new recipes on the blog, which my readers are really going to enjoy. Normally people ask what your resolution is for the New Year, so my resolution for the New Year is to learn many new recipes from different cuisines. Some of my readers might think, yes, of course, what can be the resolution of a food blogger. But yes, I mean it, and I am serious about it because life never stops teaching us new things and we should never stop learning new things. What is your resolution for the New Year?

In this New Year, I am bringing in the first recipe of a starter. I have seen in many parties, whether they were organized by my friends or relatives that sometimes there is a lot of variety of appetizers or starters served in those parties, sometimes too much and some of the snacks were quite heavy because they were either fried or has a lot of cheese in them. In those cases, there was a problem for both guests and host, for guests, even though they can enjoy the starters but then there will be no room left for them to enjoy the main course meal. Even for the host, a lot of food will be left at the end of the party, which people will not be able to finish. I had also experienced that if the starters are too heavy, some people, serve the main course too late but again that is not solving the problem because if you serve the main course too late, then there is no appetite or mood left for the food.

I have personally experienced that problem once when I served four-five starters and learned a lesson for the future. Now in my house, whenever there is any party or gathering, I prepare only two starters, so that people can enjoy the starters and the main meal. And if one starter is a fried one, I make them bite-size portions so that people can still enjoy the starters and later the main course meal.

This recipe of a snack is from the state of Karnataka, India. This is a very tasty snack which can be served as a starter or can be enjoyed with evening tea or coffee. This famous snack is named after the town of Maddur. Maddur is a town from Mandya district in the state of Karnataka, in South India. This is an instant snack which can be made in 15-20 minutes with very simple ingredients; normally we have the stock of these ingredients in our kitchen/pantry. This snack is too tasty, I am very sure, if you make it once, you will love to make it again and again.



  • 1 cup rice flour
  • 1/2 cup semolina
  • 1/2 cup all-purpose flour (white flour)
  • 1/2 cup chickpea flour
  • 1 big onion
  • 4-5 garlic cloves
  • a small piece of ginger
  • 3-4 green chili (optional)
  • few leaves of curry leaves
  • Salt to taste
  • Oil for frying


  • Finely chop onion, garlic, ginger, green chili and curry leaves
  • Mix well all the flours and add salt to it.
  • Now add all chopped onion, garlic, ginger, chili and curry leaves and mix well.
  • If the mixture is too dry sprinkle little water over it and mix well, make small balls and flatten them on your palm as shown in the picture.
  • Heat oil in a frying pan; fry them in batches of 6-7 in hot oil till the colour is brown.
  • Serve hot with any chutney of your taste.
I am sending this recipe as my blog post entry with Fiesta Friday and Sweet Inspiration link party and  with Hearth and Soul link party and cook once eat Twice and Meatless Monday
and Cook blog share