Dal combinations

23 Jul


Curd rice

23 Jul

2 cup Rice

2.5 cups Yogurt

Hand full finely chopped Coriander

8-10 Curry leaves

1 Green Chilli minced

1/2 inch Ginger minced

2 tbsp Oil

1/2 tbsp Mustard seeds

1/2 tbsp Chana dal

1 tbsp Urad dal

2-3 Dried red chillies

1/2 tsp Hing


Cook the rice in three times the water till they are done. Rice should be mashier than how its typically eaten. Set aside and cool the rice.

Beat the yogurt well and season with salt. To the cooled rice, added cilantro, green chillies and a few chopped curry leaves. Add the salted yogurt to the rice and mix well.

For the seasoning, heat a separate pan with oil, add the chana dal and urad dal. Stir on low-medium heat till golden (for a minute or two). Add the red chillies and mustard seeds (cumin is optional). When they begin to splutter, add some Hing powder, and add the minced ginger and curry leaves.

Stir for a minute or two till the curry leaves begin changing color. Then take off the stove and add it to the bowl of rice.

Mix well, and enjoy!

For a rich creamier taste, add a tbsp or two of cream.

If its been lying in the fridge, or it needs to be kept for a while, add some milk to the rice.



-Dolly (posted by Leena)


Super power milk!

23 Jul

Recently found a product called Pranayums which has some essential India spices to boost immune and fight infections etc. We used one box and tried tried to recreate it in the kitchen. We came pretty close in taste with the following ratios.

2 tbsp Turmeric

1.5 tsp Cardamom

1 tsp Cinnamon

1/2 tsp Licorice root

1/2 tsp Ginger powder

1/2 tsp Pepper

Its a daily addition to our cups of milk in the morning and we sure are feeling the superpowers! Doesn’t hurt that it tastes great too!

(The image of the milk above has some crushed nuts in it also. Almonds (2X), Pistachios (X), Walnuts (X) – for extra superpowers for nursing moms 🙂 )


Grapefruit cake

6 Jul

We have an Oro Blanco tree in our back yard and I’ve been looking for recipes that use Oro Blancos. I found a Grapefruit cake which I made with them and it came out great.

Here’s the link: http://traceysculinaryadventures.com/2012/03/glazed-grapefruit-cake.html#.UflNmWQatcM

Here’s the recipe…

Glazed Grapefruit Cake
from Ad Hoc at Home by Thomas Keller

{Note: I skipped the syrup, and thought the result was great (and not at all dry) without it, but I imagine it probably ups the grapefruit flavor. I’ve included it in the recipe below – you can’t go wrong either way.}

2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
1 2/3 cups granulated sugar
1 tablespoon grapefruit zest
2 large eggs, at room temperature
1 cup whole milk, at room temperature
3/4 cup canola oil
1 teaspoon vanilla extract

1 cup grapefruit juice
2/3 cup granulated sugar

3/4 cup confectioners’ sugar
1 tablespoon plus 1 teaspoon grapefruit juice

Preheat oven to 350 F. Coat 9×5-inch loaf pan with nonstick cooking spray.

Whisk the flour, baking powder, and salt together in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, rub the sugar and zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and the whisk leaves a trail. With the mixer running, add the milk, then the oil and finally the vanilla. With the mixer on low, add the dry ingredients, beating just until combined.

Pour the batter into the prepared pan. Spray a small paring knife with nonstick cooking spray, then run the knife lengthwise down the center of the batter, about 1/2-inch deep. (This helps the cake develop an even crack down the center as it bakes.) Bake for 30 minutes, then rotate the pan and bake for another 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute.

When you remove the cake from the oven, transfer to a wire rack (still in the loaf pan). Immediately use a skewer to poke deep holes into the cake (about 3/4-inch apart). Brush the cake with the syrup, pausing as necessary to allow it to soak in. Keep brushing the cake until you’ve used all of the syrup.

Let the cake cool for 10 minutes after you’ve brushed it with the syrup, then turn it out onto the cooling rack. Allow to cool to room temperature.

To make the glaze: In a medium bowl, stir the confectioners’ sugar and grapefruit juice together until the glaze is smooth – it should be thick but with a pourable consistency. Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving. Well wrapped, the cake will keep at room temperature for 2 days.




Quick Yellow Cake

20 Aug

Hello world!

Its been a while since we posted anything, and I’m going to attempt to break that lull with this simple recipe. The goal of this blog is to serve as a chronicle of recipes we have tried and liked or modified, and this evening I was looking for the recipe of a Lemon Cake I baked a few weeks ago. The cake turned out really well, but unfortunately, I just couldn’t find the recipe. I tried looking through all my recipe books and finally gave up assuming it was something I found online. I was quite mad at myself for not recording the recipe here, and vowed to do a better job of taking notes.

I decided to bake a cake this evening (I had a little more time on my hands than I usually do), and I made a simple and quick yellow cake. its a recipe which I have pulled from one of my recipe books (The KitchenAid baking companion). This book has some really great recipes and has served me very well when the little nieces and nephews come calling, and the there’s a quick baking need.

This is a simple recipe, and I just put the cake in the oven. I’ll update this post with pictures of the cake and reviews of how it turned out.


2 & 1/4 cups all purpose flour

1 & 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening (which I substituted with 1/2 cup butter)

1 cup (lowfat 1%) milk (I used 2%)

1 teaspoon vanilla

2 eggs

Combine the dry ingredients in a bowl. I used the bowl for the electric mixer, since this is a one pot meal (my favorite kind!)

Add the shortening, milk and vanilla. Attach the flat beater to the mixer and beat for about 1 minute on Low.

Add eggs. Continue on low speed for about 30 more seconds.

Turn to Medium and beat for 1 minute

Pour the batter into two greased and floured 8 or 9 inch round baking pans.

Bake at 350 degrees F for 30 to 35 minutes, or until a toothpick or knife inserted in the center comes out clean.

Cool for 10 minutes

While i’m waiting for the cakes to bake, I decided to write down the recipe, and I’ll put up a review soon after its done.

P.S. In the mean time, I’m so proud of my ‘baking pan greasing and flouring’ abilities :). I greased and floured my pan, and then looked at it with immense pride. Then I immediately thought of my mom and how particular she was about getting the little things right. There is a sense of accomplishment in looking at that pan, and knowing that you got it right (or almost right anyways….Right mom? 😉 )

A well greased and floured plan


The cake came out real good. For a simple recipe like this, it actually came out surprisingly well. It was very soft and the perfect texture and sweetness. The crust was also a slightly crisp like I like it. The cake was mostly even all around, and would be a great cake to use when baking for decorative purposes.

Here are some images…



Updated: Dry Masala Bhindi / Okra / Lady finger

23 Jul

Bhindi is the first vegetable i learnt to make and here’s how I like to make it 🙂 Chachiji taught me this one and now I’m passing it along !! 🙂

Update (from Leena)

Updating Massi’s recipe with pictures I took while making Bhindi today. It is one of my most favorite vegetables, and don’t get nearly enough here in the US. So when I saw it at the farmer’s market this weekend, I jumped for joy, and hand picked some to try my hand at this recipe. I have to say, that it came out great!!! And the good news is that we have left overs! 🙂


Okra/Bhindi – 1pound
Cooking oil – 4 tbsp
Asafoetida powder – 1/4 tsp
Ajwain seeds – 1/2 tsp
Garlic sliced/chopped – 2tbsp
Onions chopped – 1 small
Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Mango powder – 1 tsp
Salt  – to taste

Wash the okra and leave out to drain for some time and then wipe with a paper towel to dry completely.
I washed the Okra as soon as I got home from the farmer’s market. Then I put it in the fridge in a colander. This way it was completely dry to chop and cook with a day later. Cooking with even slightly wet Okra is an absolute disaster!!
Chop and discard the heads and tails.Chop the okra into half inch pieces.
Heat the oil in a heavy bottom pan or kadai and add the asafoetida powder, after a minute add the ajwain seeds and stir for a min.
Then add the garlic and onions…
…and stir till the onions turn pink taking care that none of it burns.
I was using white onions, so I cooked them till they were translucent.
Then add the okra and the chili and turmeric powder and stir.
It will have some stringiness which will tend to disappear as you keep stirring (depending on how well you dried it or how fresh it is).
When the okra starts changing color (after about 5 -8 min of stirring) add salt and the mango powder and stir for another 3-5 min till it is well done.
Serve with chapatis/tandoori roti/naan and enjoy 🙂  😀
Bhindi goes especially well with a simple Yellow Daal. Today I made some Moong Daal with a tadka of Kalaunji (onion seeds)

Fresh this week…

6 Jun

So the Farm Fresh box of fresh fruits and veggies arrived bright and early this morning, and here is what we have this week.

1 Avocado – This will probably get used in a salad

2 Pluots – I had not heard of this fruit before, but they look a lot like plums

1 Honeydew Melon – YAY! Considering that I am in a melony phase. I’m thoroughly enjoying all melons this summer!

1 lb Baby Bok Choy – I’m excited about this ingredient, since I have never cooked with it before.

1 bunch of carrots

1 lb yams

1 bunch of Rapini – Another ingredient I have never cooked with before. A preliminary google search brings up some fun recipes.

2 Romaine Hearts – Again, will get used in salad before you know it.

…so there it is. We are certainly going to learn at least a couple of new recipes this week! 🙂

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