Saturday, April 25, 2015

Cauliflower/Gobi Egg Curry


Cauliflower is one veggie that i love the most and to the core, i can fall in love with any dish that has gobi in it... Let it be manchurian or stir fry or kurma or anything,you just name it and i ll say i love it. Thats my love for cauliflower/gobi...

I should surely mention that this is a dish i learnt from my Grandma...

Today i am going to give a recipe for Gobi and Egg curry... Everyone knows that cauliflower increases the white blood cells in our body and Egg has loads and loads of goodness in it, so i am sure i can call this dish a healthy one and packed with goodness...

So lets get healthy...


Gobi/Cauliflower 1 medium head cut into medium florets
Egg 3
water 1 cup
Onion 1 chopped finely
Ginger Garlic paste 1 tbsp
Chilli powder 1 tbsp (adjust to taste)
Corriander powder 1 tbsp
Turmeric powder 1/2 tsp
Salt to taste
Corriander leaves to garnish

To Temper

Oil 2 tbsp
Mustard seeds
Curry leaves 2 springs


In a pan add oil and mustard seeds and after they splutter add the curry leaves, once fried add the chopped onion, fry till the onions are translucent.

Add in the ginger garlic paste and saute till raw smell leaves, add the gobi florets and stir for a minute or so and add the chilli powder, corriander powder, turmeric powder and salt.

Add the water to it and mix well, close and cook till the 3/4th of the water has evaporated and the gobi is soft and tender.

Now break in the eggs and mix well till everything is well combined. Cook for 5 mins more or till the egg is done.

Garnish with corriander leaves ans serve hot with roti or as a side dish for rice.

You may also like:

Baked Gobi Manchurian
No Mess Gobi Parata
Vegetable Kurma

Tuesday, April 21, 2015

Chickpea Choco Chip Cookie


Hello everyone, here am with yet another healthy recipe to make your taste-buds go crazy...
Not many of us here can say heartfelt NO to a choco chip cookie, even though we have the love for these little culprits most of the time we say no just because the butter and flour present in them which is considered unhealthy.

But with this recipe here you will never say no to these little beauties... these are flour-less, butter-less, milk-less and nut-less, so technically these are totally lesser in calories too... so finally these are guiltless too...LOL

Lets get baking,,,


3/4 cup + 1 tbsp COLD chickpea flour (mine is kept in the freezer) **This is very important, as the cookies will spread/flatten otherwise.
1/4 tsp sea salt
1/2 tsp baking soda
3 tbsp granulated sugar
3 tbsp coconut oil, melted before measuring
3 tbsp maple syrup or honey
1/2 tsp vanilla
1/4 cup chopped chocolate or chocolate chips
1-2 tsp water, as needed


Preheat the oven to 350/180 degrees.

Mix the dry ingredients together (flour, salt, baking soda, sugar).
Stir in the oil, maple syrup, vanilla, and chocolate chips until well combined.

Add in just enough to moisten all of the dry ingredients (the dough should be very thick).

Roll the dough into eight balls and place them onto a lined baking sheet.
Press down on the top of each ball with your fingers to flatten a bit.

Bake 10 - 12 minutes or until lightly golden.
After removing the baking sheet from the oven, press down on the top of each cookie lightly with a fork to flatten them a bit. This is compacts the cookie, giving it a chewy center and crisp edges.

Cool cookies and enjoy! 
Can be stored in the fridge for greater taste and chewiness (I like mine from the fridge)

You may also like

Rainbow Sprinkle Biscotti

Sunday, April 19, 2015

Custard Ice Cream


Summer is here and Doha is completely scorching... the heat is increasing day by day and i have this craving for ice cream, but really dont want to have a store bought, so planned to make some home made ice cream and was going thru the pantry for the ingredients i have at hand... Here it is i got the custard powder and got the thought of making this custard ice cream.

Basically i love custards as they are always close to my heart so just thought why not make ice cream with it which makes a great combo and gives a great taste...

Technically this is the 1st post on ice cream on my blog... previously i have a post on Rosemilk Popsicle which is filled with most of ours childhood memories...

Talking about this recipe, this is very much easier than most of other ice cream recipes... I love the way everything comes togather within minutes and the creamy texture of this ice cream.

Lets start chilling...


Milk 2 cups + 3 tbsp cold
Cream 3 tbsp
Sugar 1/2 cup (adjust to your taste)
Custard powder 3 tbsp


Add the 2 cups milk to a saucepan with the sugar and bring to boil, meanwhile add the custard powder to the 3 tbsp cold milk and mix well without any lumps.

Once the milk has started to boil, simmer and add the custard mixture to the milk and keep stirring for 2 mins or till the mixture resembles a creamy thick consistency.

Let this mixture cool down a bit, and then add the cream to it and whip the mixture in a blender for few seconds.

Add the mixture to a freezer safe bowl and freeze it for an hour, now again add it to the blender and whip it till creamy.

Repeat this whipping process for 3 more times to avoid the icy formation and get a creamy texture.

After all whipping has been done freeze for 6 hours.

Leave the container outside the freezer for 5 minutes before scooping, this time will make the ice cream soft and scoop-able...

Serve with your favorite topping.

You may also like

Rosemilk Popsicle

Wednesday, April 15, 2015

Single Serve Wheat Pancake


Can anyone say no to the pancakes? I guess the answer will be a big NO...
Basically i can't do that coz i love pancakes at any time of the day but every time i make them i have a guilt feel as the base ingredient is All Purpose Flour and the other thing is making large batches of them and storing in the fridge... So finally i have taken care of both the concerns thru this recipe...
This is a single serve and its made with wheat flour too... yuppieeeeeeeeee

Cake cake pancaking... yummy


1/3 cup whole wheat flour
1/4 tsp baking soda
1/2 tsp baking powder
generous sprinkle of cinnamon (optional)

1 tbsp sugar
pinch salt

1 egg, large
1/4 cup milk
1 tsp vegetable oil
1/2 tsp vanilla


In a small bowl, whisk together the dry ingredients (flour, baking soda and powder, cinnamon, sugar and salt.)Add the egg, milk, oil, and vanilla to the dry ingredients.
Using a whisk, mix the wet ingredients into the dry ingredients until just combined. Do not overmix. Batter will be a bit lumpy.

Preheat a non stick pan over medium heat.Pout 1/3 cup of batter onto hot pan. Cook until bubbles form on surface.
Carefully flip the pancake over and cook other side until golden brown. 
This will only take about a 1-2 minutes.

Repeat with remaining batter.
Serve hot with favorite pancake toppings.

Like me on my Facebook page

You may also like

Tuesday, April 14, 2015



To peel garlic flakes easily, rub mustard oil on them and keep in sun for 10 minutes.

Orange Peel Candy


Recently during my Europe trip i got a chance to taste this great flavor filled chocolate dipped candied orange peels, actually i fell in love with the taste immediately...

After i returned from the trip i got a dozen of oranges and started testing different methods of candied orange peels but they turned out bitter for 2 times and finally found the reason for the bitterness... the bitter culprit was the pith...

The 3rd time i scrapped out some of the pith using the spoon and got the exact taste of the ones i tasted... 

Lets gets orangy...


4 oranges, peel of (or any thick skinned orange)
3 cups sugar
1 cup water
1 cup sugar for rolling
Melted chocolate for dipping


You can harvest the peel in many ways. Here are two I recommend: 
1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 
2) Chop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon.

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water.
Heat on high until water comes to a boil. 
Pour off the water. Repeat this process twice more. 
This helps to remove the bitterness in the peels.

Combine sugar and water in the saucepan and bring to boil over high heat. 
Add peel and reduce heat to simmer. Simmer until peels are translucent (60 minutes to 75 minutes.)

Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 2-3 hours. 
Once the peel is dry, you can dip in melted chocolate and shake off excess, and place on foil. 
Store in a tupperware, or if not chocolate dipped, store in airtight container.

You may also like

Saturday, April 11, 2015



To get rid of any strong odours from your kitchen sink, rub two lemon halves hard over the sink surface for about 15 mins, wash it off with hot water,  the stench will be gone for good.

Thursday, April 9, 2015



When marinating fish with salt and turmeric, add 2 tbsp of oil for 1kg fish. This way, the fish won't stick to the pan while frying.

Rajma Aloo Gravy


Hello everyone am back to the pavilion ... haha, went on a europe trip and it was awesome.
Even made few posts on the food in europe... the #Europefoodie posts can be checked @ my Facebook Page.

This post is nothing special but i tried out a different combo, which i have never tried before... the reason for the trial is after coming back from the trip these were the only things i had at home so didn't have much of choice... Another specialty in this recipe is there is no grinding required, only chop chop and nom nom...

But for my surprise the dish turned out to a great hit with some homemade roti/tortilla...


Rajma - 1/2 cup
Potatoes - 2 medium
Onions - 2 medium
Tomatoes - 2 medium

Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp

Kasuri Methi - a large pinch (optional)
Salt to taste

Garlic - 4 pods crushed or finely chopped
Ginger - 1 " finely chopped

Cloves - 2
Cinnamon - 1"
Bay leaf - 1

Oil - 2 tsp
Water as required


Soak the rajma for overnight and pressure cook for 5 whistles in a pressure cooker, check for doneness of the rajma if done add the cubed potatoes with the rajma and cook for 1 more whistle.

In a pan add the oil and bay leaf, cloves and cinnamon to it and when nice aroma comes add the chopped onion and cook till slightly browned, then add the crushed ginger and garlic to it with the chopped tomatoes and cook till the raw smell goes or for 2 mins.

Now add the masala powders (chilli powder, coriander powder and turmeric powder) with some water and cook till you see the traces of oil.

Using a potato masher or back of a ladle mash the rajma aloo mixture slightly to give thickness to the gravy, now add it to the pan and mix well with salt to taste and add enough water to achieve the required consistency of  the gravy.

Let it boil nicely, then add the garam masala and kasuri methi over and give a nice mix to the gravy.

Serve hot with roti/ tortilla or steamed rice and some Potato Chips

You may also like

Rajma Gravy
Soya Nugget Kheema Mattar
Yam n Black Eye Pea Gravy