Tuesday, July 28, 2015


Broccoflower is a cross between broccoli and cauliflower.  It is low in calories and the taste is similar to broccoli. Try out this delicious and creamy soup made with this vegetable. You can also saute it and serve as a side dish with grilled meats and sea food.

Broccoflower ... 1 head (400 gms)
Onion ............. 1
Pine nuts ...... handful (lightly roasted)
Basil leaves ..... 1/2 cup
Cream .............  1/4 cup
Vegetable stock ... 3- 4 cups (optional - you can use water instead)
Olive oil ..... 1 tbsp
Freshly ground black pepper .. as needed
Salt ..... to taste

1. Cut the broccoflower into small florets and put them in boiling water for a minute. This cleans the vegetable and brings out the dirt or insects hidden inside.
2. Heat a pan and add olive oil. Do not bring it to a smoking point as it looses it's nutritious value.
3. Tip in the sliced onion and saute until translucent.
4. Now add the roasted pine nuts, basil leaves, broccoflower and vegetable stock or water.
5. Season with salt and a little pepper.
6. Bring to a boil and simmer for about 20 minutes or until the flowers are cooked. You may also pressure cook it to save time.
7. Allow it to cool and blend it using a hand blender or in a mixie.
8. Pour the soup back into the pan. Add the cream and check the salt.
9. Adjust the thickness of the soup as per your liking. You can also add a little milk if you want to make it thinner.
10. Pour into individual serving bowls and garnish with cream and freshly ground pepper.

This quantity serves 2-3 people.

The recipe is adapted from here 

Monday, July 27, 2015


Whenever we make dosa batter there is always enough left for the next day. I like to make use of it in various different ways. Today I made mini uttapams by adding tadka of onion and sambar powder. These mini uttapams are perfect to serve in your evening tea party or kids party.

Dosa batter .... 2-3 cups
( If you don't have left over batter make it fresh. Soak 1/2 cup urad dal and 1 and 1/2 cups raw rice for 5-6 hours. Grind to make a smooth batter of pouring consistency. Mix them well adding a little salt and allow it to ferment overnight or 8-10 hours )

Ingredients for Tadka /Tempering :
Onion .... 1 cup finely minced
Green chilli .. 1 finely minced (optional)
Coriander leaves .. 1/4 cup (finely chopped)
Mustard seeds ... 1 tbsp
Asafoetida .... a pinch
Sambar powder or Podi ... 1 tbsp
Turmeric powder ... 1/8 tsp
Salt ........ to taste
Oil .... 2 tbsps and extra for making uttapams

1. Take a pan and heat oil. Add the mustard seeds and when they crackle add the asafoetida and finely minced onion and green chillies.
2. Saute until translucent. Tip in the sambar powder, salt, turmeric powder and saute on low flame.
3. Add the coriander leaves and switch off the flame. Allow it to cool.
4. Mix it in the dosa batter.
5. Pour a small ladle full on the griddle to make the uttapams.
6. Spoon a little oil and flip both sides until done.
Serve with coconut chutney.

Friday, July 24, 2015


This month in our baking group , " We Knead To Bake " we’re making a savoury Tibetan yeasted bread called Tingmos or Ting Momos (also called Te Momos by the Sherpas), which are not baked but steam cooked. If you’ve never heard of Tingmos before, they’re a steamed bread that is usually used by Tibetans to soak up everything from soup to curries and even spicy pickles/ sauces.

The Tingmo is a sort of a cousin to the Chinese steamed buns called Mantou and is also popular in the Indian state of Sikkim whch has a geographical border with Tibet. You can also generally find it on the menu at most Tibetan eateries all over India, along with Momos. Chinese steamed buns, Momos and Tingmos all probably have a common origin.

 I think the traditional version of this bread actually doesn’t use yeast but only baking powder as a leavening agent. However, the ones with yeast come out nice and fluffy. This recipe is adapted from Rick Stein’s cookbook “India”,. Rick Stein describes Tingmos as “spongy, slightly gelatinous little steamed Tibetan buns, pleasingly savoury with ginger, garlic, coriander and tomato. They are Divine when dunked into a rich curry or the very yummy Tibetan red chilli sauce”.


For the Dough:
All purpose flour .. 1 and 1/2 cups
Baking powder ...... 3/4 tsp
Instant yeast ........... 1 tsp
Salt ....................... 1/2 tsp
Sugar .................... 1 tsp  (optional)
Warm water ........ 1/2 cup or as needed.

For the Filling:
Ginger ..... 1 tsp or more (grated or finely minced)
Garlic paste ... 1 tsp
Salt .... as needed
Fresh coriander .. 2 tbsps (finely chopped)
Spring onion .... 1/4 cup (finely chopped with greens)
Oil ...... 1- 2 tbsps


In a large bowl take the flour. Mix baking powder, yeast, salt and sugar. Make a well in the middle. Add enough warm water to make a nice smooth dough.

Knead it well for about 2 minutes and set it aside covering the bowl for about 1 hour or until it rises to double.

Take the risen dough and roll it into a rectangular shape about 5 mm thick

Brush the surface with oil. Spread the garlic paste and ginger.
Sprinkle a little salt in the spring onion and leave for a minute. Squeeze out the water that has come because of adding salt. Mix the coriander leaves. Now spread this on the rolled out dough.

Start rolling the bread carefully and tightly into a cylindrical shape like a Swiss roll.

Cut them into equal sized pieces using a knife or dough cutter.

Line the bamboo steamer with a butter paper. Place the bread rolls upright leaving enough space ( 2 -3 inches) between each one as they expand on steaming.Cover and let them aside for 15 minutes before you start steaming to allow them to rise again.

Place the bamboo steamer in a big vessel containing water and steam the tingmos for about 15 to 20 minutes.

Tingmos will be double the size after steaming. Remove them and serve hot. These can be served with any chilli sauce or a nice spicy gravy

Note: If you don't like the raw flavour of garlic you can saute the ginger garlic before using it for spreading. I prefer not to do it as there is not much difference once the buns are steamed.  This recipe makes about 7-8 tingmos depending on the size you prefer.

(Adapted from Rick Stein’s India)

WE Knead To Bake # 29 hosted by My Diverse Kitchen

Linking to -
  Sausy Saturdays # 4 @ La Petitchef 

Hearth and Soul blog hop: July last week @ Zesty South Indian Kitchen


This is a very rich and aromatic sauce made with saffron. It can be used as a topping for grilled fish, meats and many other dishes.

Shallots .... 6 - 10
White wine .. 1/2 cup
Cream ....... 2 tbsps
Saffron ... 1 pinch
Butter ..... 2 tbsps (use cold butter cut into pieces)
Lemon juice .. 1 tbsp
Honey ......... 1 tbsp (optional)
Paprika ....... 1 pinch
Salt ............ as needed

1. Peel the shallots and chop them very finely.
2. Take a small pan and put the wine and shallots. Bring them to boil on medium temperature and cook for about 2 minutes.
3. Turn the gas to low and now add the saffron and cream. Mix it well.
4. Now add the cold butter pieces one by one. Add one and whisk it until it melts before you add another chunk.
5. Keeping it on low flame add the lemon juice, honey, salt and paprika.

Note: The sauce is now ready for use. If you want a smooth texture you may strain it and discard the shallots.

Tuesday, July 21, 2015


This is a traditional Sindhi onion pickle made without oil. Unlike other pickles this has just a few ingredients and it is very easy to make. This pickle and the carrot pickle (sandhyala gajroon) are must in all the Sindhi weddings and are made in large quantities to be served with the meals. But for regular use it is better to make in smaller quantity and consume fast as the shelf life of this is not much. Since there is no oil content it gets fungus easily. It is better to refrigerate it after it is ready.

Small onions - 200 gms
White mustard seeds ... 1 tbsp
Turmeric powder ........ 1 tsp
Red chilli powder ...... 1 tsp
Vinegar ................... 2-3 tbsps
Crushed garlic ........ few cloves (use green garlic during the season)
Water ................... 2 cups or more to the level of the onions. (use boiled and cooled water)
Salt ......................... as needed

1. Peel the small onions and slit them (criss-cross) from the larger side half way through.
2. Grind the white mustard seeds coarsely.
3. Take a sterilized jar and mix all the ingredients.
4. Cover it and allow the pickle to mature giving the bottle a shake everyday.
5. In about 5-6 days the pickle should be ready for consumption.