June 19, 2009

What's On Your Breakfast Plate?

A Steaming HOT cup of Coffee, A Sudoku puzzle & a lovely Breakfast . . . What a way to kick start the day.

It could be anything from a simple Toast to a bowl of Cereals to Poha/Upma/Idli/Dosa, it certainly does wonders to you.

My Breakfast Click is off to Divya's , Show me your Breakfast . . .

What's on your Breakfast Plate???

June 12, 2009


How could I have possibly let my 1st Blog Anniversay go by, without some celebrations huh? Yep, The fact that I have blogged consistently throughtout the year without getting bored does call for some celebration.

Since, both of us don't have a major sweet tooth, I wanted to make something that's not overly sweet but something very very special. It We love mangoes, & I settled for some lovely Aamras. I hadn't made Aamras in a while & this was the perfect excuse. What's summer without some mangoes right??

This version is slightly different as mango is not pureed here. Mangoes cubes are mashed instead which gives it a nice texture. The chopped almonds add a nice little crunchy bite.

You Will Need:

  • 4 Mangoes ( I used Alphonso)
  • Half a litre of milk
  • 4 tbsp sugar ( Use more if you have a sweet toooth)
  • A pinch of powdered green cardamom
  • A pinch of saffron ( dissolved in a tbsp of warm milk )
  • 2 tbsp chopped almonds


  • Peel the mangoes, cube them & give them a slight mash with the back of a fork
  • In a container, add milk, mashed mango, sugar & cardamom powder & mix well.
  • Top with saffron & chopped almonds.

Serve CHILLED with HOT puris or Enjoi as a drink.


  • Try replacing half the quantity of milk with condensed milk for a more creamier texture.
  • If using condensed milk, you may want to reduce the quantity of sugar.
  • You can use skimmed milk for a healthier version.
  • You could go ahead and puree the mangoes, if you do not like bite into them. ( I personally prefer this version )

Hope you guys enjoy this one, as much as we did . . .

June 10, 2009

Its Been A Year, Already !!!

Its hard to believe that an year has already gone by. 10th June, 2008 marked my first post on this blog & exactly an year later, I am happily blogging with the same enthusiasm.

It all started when I would frequently Google for recipes to impress my then husband- to -be. I stumbled upon hundreds of blogs. Now, for a relatively tech-savvy person like me, I was pretty ignorant about the fact that there exists a beautiful world of food blogging where hundreds of people all over network, write & photograph about food.

Needless to say, I was enticed. Enticed with the way people wrote about food & with so much passion they photographed & shared it with others. Incidentally, I always wanted to have a blog of my own, This was it, A Food Blog . . .
I did wonder whether I would be able to keep up the blog for Iam notoriously known for losing interest in things half-way through.

I hesitantly took a step towards creating this blog, & my love for food was enough to keep this one going.

This has been a very creative & enriching experience & it would continue to be so. And, Yes I found a new love in FOOD PHOTOGRAPHY.

I want to thank all of you, who take time to visit, comment & try out my various recipes.

Mom, thanks for some lovely ideas & recipes & Shankar for being the guinea pig & for waiting patiently until I finish with my photography ..

Thanks so much for so much for supporting my passion for food & for being there. It has been a blast.

Keep Visiting . . .

June 3, 2009

Colored Cabbage Rice with Chickpeas

I am not really fond of cabbage. It makes it way into my kitchen once in a while in the form of a simple stir fry or in a fried rice or noodles ..

Not wanting to make a stir fry, I tried my hand at this simple cabbage rice along with chickpeas.
I was really bored of eating the same old food & I wanted to try something really really new. A dish that would make everyone take a second look at it & wonder what this really is . . .

I had some cooked chickpeas lying in the fridge, I teamed it with purple cabbage to create some new & fun.

You Will Need:
  • 1 cup rice - ( I used Basmati )
  • 1 cup cabbage - grated
  • 1 red onion - finely chopped
  • 1/2 cup chickpeas (If available)
  • 4 green chillies - finely chopped
  • 1 tsp grated ginger
  • 1 tsp mustard seeds
  • Salt as per taste
  • 2 tsp lemon juice
  • Cilantro for garnish
  • 2 tsp oil
  • If using chickpeas, soak them in water overnight or atleast for 5 -6 hrs & pressure cook them using 1 1/2 cups of water with a pinch of salt. Drain excess water & set aside.
  • Pressure cook rice & set aside to cool completely.
  • Heat oil in a heavy bottomed pan, Allow mustard seeds to splutter.
  • Add green chillies & ginger & allow them to sizzle for about 15 seconds
  • Add chopped onions & saute until they turn pink. Add grated cabbage & add a few tbsps of water & close the lid. Let it cook on low flame fao about 10 minutes. keep saueting in between.
  • Once cabbage is fully cooked, add cooled rice & salt as per taste. ( Make sure the rice is cooled completely. Else, the dish will turn mushy. Leftovers will do wonders. )
  • Add lemon juice & Mix well & heat it up on a low flame for 5 minutes
  • Garnish with chopped cilantro
Serve HOT with Raita. Enjoi !!!

I honestly didn't expect much from this dish. Luckily, it turned out to be fairly good. I wouldn't call this a fancy dish, but its definitely worth a try.

This goes to Nags' Ravishing Rice :) initiated by Meeta