Tuesday, February 28, 2017


Simple stir-fried broccoli with the flavours of garlic and herbs is a perfect side dish to be served with grilled meats or sea food. To retain the fresh green colour just add a tiny pinch of baking soda to the water along with the salt while parboiling it. Take care to keep it crunchy and not overcook the broccoli.

Broccoli ...... 250 gms
Garlic ......... 1 tbsp (crushed)
Mixed herbs .... 1 tsp
Spring onion .... 1 bulb with greens (optional)
Salt ................... to taste
Black pepper .... 1/8 tsp (freshly crushed)
Olive oil ........... 1 tbsp


Boil the broccoli florets with little salt and a pinch of baking soda just for one or two boils. Drain the water and immerse it in cold water. Set aside.

In a pan add olive oil or any cooking oil. Saute the garlic to a light brown colour.

Tip in the broccoli florets. Season with salt, pepper, herbs and finely chopped spring onion. Stir it a couple of times and it is ready to serve.

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Potato and Broccoli Cutlets

Tuesday, February 21, 2017


Here is a healthy breakfast menu for Holi .. Make colourful dosas by adding carrot, spinach and beetroot to get the natural colour and nutrition at the same time.

. Ingredients:
 Urad dal .... 1 cup
 Rice ........... 3 cups
 Methi seeds .... 1 tsp.
 Baking soda ... a pinch
 Salt ... to taste
 Oil.....as needed to fry dosas
Spinach ............ 2 cups
Carrots grated ... 1 cup
Beetroot ......... 1

1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter.
3.Mix them well, adding salt and leave to ferment preferably over night.
4. Chop the spinach and boil adding a little salt and water.
5. Allow it to cool and blend it to a smooth and thick paste.
6. In a pan saute the grated carrots lightly with 1 tsp of oil and little salt. Grind it to a smooth paste.
7. Boil the beetroot, peel it and grind to make puree.
8. Now take a little portion of the fermented batter as needed in three bowls.
9. Add blended spinach puree in one bowl, carrot paste in the second, beetroot puree in the third bowl.
10. Use plain batter for making white dosas.
11. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
12. Spoon a little ghee to make dosa. Repeat with the other coloured batter. You can also make a cone shaped dosa.
13. Serve with chutney / sambar.

See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE
See Potato Masala recipe ....... HERE

Check out the video

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Sunday, February 19, 2017


Citrus and chocolate brioche buns are delicious with combined flavours of orange and chocolate. You can feel the burst of flavours when you bite into them.
Here is a step by step pictorial recipe..

(for citrus brioche)
APF / maida ..... 2 cups + about 1/2 cup for dusting)
Instant yeast ..... 2 tsps
Lukewarm milk .. 3 - 4 tbsps
Sugar ............. 1/4 cup
Salt .............. 1/2 tsp
Eggs ............ 2
Orange juice .. 2 tbsps
Orange zest .... 1 tbsp
Butter .......... 1/4 cup (softened)

(for chocolate filling)
Dark chocolate ... 2 ounces
Milk ............... 4-5 tbsps
Butter ............ 1 tbsp
Eggs ............... 1 (use only the white)
Sugar ............ 1/4 cup
APF / maida .. 3 tbsps
Cocoa powder .. 2 tbsps


Collect all the ingredients and bring them to room temperature. Extract the juice from the orange and grate the rind.

Add the yeast in lukewarm water with one tsp sugar and keep it until frothy. Now add some flour and warm milk and set aside to make the pre-ferment.

In a large bowl combine 2 cups flour, sugar and salt.

In another large bowl whisk together the pre-ferment, eggs, orange juice and zest until well blended.
Add the flour little by little and continue stirring until the floured is nicely blended into the liquid.Set aside for 15 minutes.

Now start adding butter little by little while kneading the dough.

Remove it on a dusted surface and knead it well. You may find it sticky and you can add a little flour until it is manageable and doesn't stick.

Once the dough is smooth roll it into a rectangle. Wrap it in a cling film and refrigerate for at least 4 hours or more. Even overnight is preferable for better results.

On the same day you make the dough you also prepare the filling.
For the filling, heat the chocolate, milk, and butter in a double boiler over low heat. Stir constantly until the mixture is smooth. Remove the top pot of the double boiler from heat. Whisk in the egg whites and sugar until smooth. 

Add the flour and cocoa powder and stir until smooth and combined.

Line a rectangle baking dish with plastic wrap, and empty the chocolate mixture into the pan, spreading it out with a spatula to smooth it.

Place another sheet of plastic wrap over the top, and place the pan in the refrigerator for at least 4 hours or overnight.

When you are ready to bake the brioche buns, remove the dough and the filling from the refrigerator.

Roll out the dough into a large rectangle.
Remove the top sheet of the chocolate slab and place it on the rectangle leaving 1 inch on top and 5-6 inches on the sides of the dough.

Fold the sides over the filling and pinch the edges.
Roll the dough carefully, fold it again and start rolling.

 Repeat this three to four times.

Finally roll it out like a cylinder. You might find it a bit sticky as a little chocolate oozes out while working on it. Roll it in a plastic wrap and place in the freezer for half an hour so that you can cut the slices easily.

 Cut about 2 inch slices using a sharp knife or a nylon thread. Place each one in a greased muffin tin.

Set the muffin tray aside covered loosely with a plastic for half an hour or until the buns have doubled in size.

Now remove the plastic wrap and bake the buns in a pre-heated oven at 200 C (350F) and bake for 17 to 20 minutes. Keep checking as the baking time may differ according to the type and size of the oven you are using.

Recipe adapted from: :  http://adventuresincooking.com/2016/01/citrus-chocolate-brioche-buns.html

We Knead To Bake # 45
This bread was selected by Shilpa George

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Saturday, February 18, 2017


Bharli vangi or stuffed baby brinjal is a traditional Maharashtrian dish. Brinjals are stuffed with a paste of roasted peanuts and dry coconut, fried onion and spices. This curry pairs well with plain rice or bhakri.

Baby brinjals ... 250 gms
Dessicated coconut / khopra ... 3 tbsps
Roasted groundnuts .............. 1/4 cup
Onions .................... 1large (sliced)
Garlic paste ............ 1 tsp
Ginger paste ........... 1 tsp
Tomatoes ............ 1
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Kolhapuri masala powder ... 1 tbsp (see recipe HERE)
Salt ............... to taste
Oil .......... 3-4 tbsps
Fresh coriander leaves ... handful


Dry roast the groundnuts/ peanuts and remove them in a bowl.

Also dry roast the dessicated coconut until it changes colour. Remove in the same bowl.

Heat a spoon of oil and fry the onions until translucent.

 Add them to the roasted peanuts and coconut.

Grind these to a fine paste adding sufficient water to make a thick paste.Now to this paste add salt, and the mentioned spice powders and mix well.

Stir in the finely chopped tomato and coriander leaves to the paste.

Wash the brinjals and give slits leaving the stems intact. Carefully stuff them with the masala paste.

In a saucepan heat the remaining oil and place the stuffed brinjals. Reduce the heat and cover with a lid.

Carefully turn the side of the brinjal and cover for a minute.

Now add the remaining masala paste with some water and simmer until done. It takes few minutes for small brinjals and the larger ones may take a little longer.

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