Tuesday, February 9, 2016

Indian High Tea

Indian tea was never alone and there was nothing low about it. Even though we always had our samosas, kachoris and nankhatai's now its a trendy to call tea with accompaniments as High Tea. Its a smorgasbord with bites from different cuisines. This is my take on this delicious tea time ritual. 

Clockwise from top:

Honey and chili cashew nuts
Papdi pizza
Hummus and Pita chips
Green cutlets
Blackgrape lemonade
Chocolate chip brownies

All this was followed by some piping hot cups of tea. Hope you make this soon!

Thursday, January 14, 2016

Gujarati Thali with Undhiyu

Happy Uttarayan everyone! The day of tal ni chikki and lots of kite flying is here. And for a foodie nothing makes the day more than undhiyu and puri!

I made this thali last winter when the market was flooded with fresh vegetables. If you have access to this variety of vegetables, you can make it any time of the year.

Peas Pulao
Tameta Ganthiya nu Shaak
Dudhi ni Kheer
Chocolate Pan (ready made)
Lilva ghughra
Aathela marcha
Gajar nu kachumbar
Phudina ni Dahiwali chutney

The traditional components of this thali would be

A type of Bread
Rice preparation
Two sabzi's, one dry and one with gravy
One beans dish
Daal or Kadhi
Two desserts
One farsan (hot savoury snack)

The peas pulao recipe is adapted from here but I have omitted turmeric and cauliflower. The tameta ganthiya nu shaak is adpated from here. Just change the sev to ganthiya. Other recipes to follow soon!

Hope this meal inspires you to make Undhiyu this Uttarayan!

Saturday, October 17, 2015

Whole wheat Nankhatai

My fondness for these crumbly crisp cookies is recent but now I am hooked. It started with trying to replicate the taste of a gift pack of these tasty bites I received but I wanted to avoid the all purpose flour in it. So these are the healthier version of it. And once you make these, you'll be making them again and again! And they are perfect for the Diwali platter. 


1 cup Whole Wheat Flour 
1/2 cup Ghee 
1/2 cup Sugar 
1/2 teaspoon Cardamom Powder 
1 pinch Baking Powder
2 tablespoons chopped pistachios

Preheat an oven to 180 deg C

In a wide bowl, whisk together the ghee and sugar till the sugar dissolves. Mix the flour, cardamom and baking powder in a separate bowl. Add them to the ghee and sugar mixture and mix well to form a firm dough, so that it forms a ball while holding its shape. If the dough is loose add another tablespoon of flour.

Form 1 to 1.5 inch  balls from the dough and flatten them slightly. Place them on a baking tray lined with parchment paper. Put a pinch of pistachios on top and press down a little. Bake for 10-12 minutes till the bottom begins to brown and the top starts cracking.

Store them in an air tight container. 

Friday, September 4, 2015

Kesar badam doodh (Saffron and Almond milk)

This is a traditional recipe from my family. Milk is must everyday and on special occasions it would get transformed into this fragrant, pale yellow elixir which tastes heavenly. My best memories of the drink are the fasting days when it would be especially made and devoured eagerly.

Milk with saffron and almonds is known for its health benefits. Saffron has digestive, anti - oxidant, antiseptic and also anti - depressive properties. Almonds have Protein, Fiber, Vitamin E, Manganese and Magnesium.


1 liter milk
10 pieces almonds
10 pieces cashew nuts
Fat pinch of saffron
2 tablespoons sugar

Soak the almonds and cashew nuts in water for about an hour. Peel the almonds and slice both in long slivers.

In a thick bottomed pan, heat the milk. When it comes to a boil, take aside a few spoonfuls and soak the saffron in it. Add sugar to the milk and continue to heat till the sugar dissolves. Now add the soaked saffron and continue to boil till the milk starts becoming darker in color and reducing in volume. When it reaches 3/4th volume, switch off the heat. Add the nuts. 

You can enjoy it either hot, warm or chilled!
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