Foodaholics Recipe Contest Winner :Week 3

Monday 27 September 2010 | Posted by Kishi | Contest,foodaholics

Our Third week winner for the fudge contest is Nachiketa Chandra


Mango Buttermilk Cake for Princess Daksayani



This is a very special post as it’s a mango cake for Daksayani. She is my chachi’s daughter [could also be termed as mine as I love her that much 😉 ]…… and the Apple no…no…. APPLE of my eye……. I totally adore her….. She loves pottering around in the kitchen with me. We have a blast together. She’s the cutest Sous Chef anyone can have. We did Mushroom Quiche, Chocolate Fudge Brownies, Starry Brownies and many other goodies together. She’s also assisted me in making a daring baker challenge. These cupcakes sent her into peals of delighted laughter.



Daksayani and I both share the love of Mangoes….. She even has a special steel plate shaped like a mango to eat her mangoes in and I still get my nani to feed me mangoes just like she use to when I was a kid….. We both have very special memories attached with mangoes…. I hereby officially share my title of Mango Queen with Daksayani Chandra from this day onwards. Sealed, Signed n Delivered.



Her obsession with mangoes, different shapes, pink, her own birthday and barbies prompted the pictures below. So we had a birthday celebration much before her birthday. Actually every bake with her is a celebration of sorts J





Have made this ‘Mango Buttermilk Cake’ out of real mango pulp and not any synthetic essence. This picture may look like I’ve done some photoshop work on it…. But believe me…. The mangoes were so luscious n pulpy that I didn’t have to do any processing on the pictures… They are just-as-they-were-clicked.



Mango Buttermilk Cake
Adapted from Bright Morning Star

Mango Custard
[I halved the quantity of these to get 1 tin of 9”]

5 yolks + 2 whole eggs
2 cups sugar [ d mangoes i used were pretty sweet, so if using tart mangoes you may need to decrease or increase as per taste]
75 grams salted + 50 unsalted, at room temperature [ you could use all unsalted butter and add a pinch of salt ]
3 cups mango puree with juice of 1 little lime.




1. Simmer a large pan of water
2. Place a glass/ steel bowl [that fits into the pan just right to make it a double boiler] with 1 cup of sugar and 100 gms of butter [mix of both if using both]. Simmer whisking well till butter and sugar dissolves.
3. Whisk till sugar dissolves and cool a bit.
4. Add 5 well whisked egg yolks and 2 whole eggs to the puree and whisk away.
5. Add to the butter and sugar and whisk again and Keep the bowl back on the flame on the pan of simmering water.
6. Keep stirring till it’s real thick and sticks well to the spoon and it took me almost 2 hours for this quantity.
But you could keep it directly in the pan, instead of double boiler, but never let it boil, and let the flame be really low. Watch it carefully.
7. The consistency will be thicker than that of Lemon curd, clings very thickly to the spoon.
Almost Custardy than liquidy and very wobbly, as if it’s kind of set.

How to check its Done?
What i did ,and it quite worked ,is that, pop in a few little bowls in the freezer when u begin , and as and when u think its getting done, heap a nice Teaspoon full into the bowls and pop back in the freezer for a few seconds 🙂
Well check the consistency and flavour, and u can add a bit more sugar if u want too 🙂 )

Mango Buttermilk Cake
[I halved the quantity of these to get 1 tin]
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
4 1/2 cups sugar, plus 1/2 cup for sprinkling
4 large eggs [or 6 if u skip the mango curd]
2 teaspoons pure vanilla extract [I used 3 whole vanilla beans]
Finely grated zest of 4 lemons (for lemon cake, but i do love what it did to the mango cake]
Juice of 1 lemon (for lemon cake-optional]
1.5 cups Buttermilk
1.5 cups Mango chunky mango bits with juice
[as i chopped a few mangoes, i had pieces from the cups and thick puree from the seeds]
3/4 cup mango curd



~~~this quantity makes quite a bit of cake, i halved it and still had lodes of cake
~~~if making a few cuppys too, tip the tops with some mango Curd …delicious!
~~~love the crust that forms atop with the sprinkled sugar:-)
~~~the original called for 6eggs but since i had mango curd ,i cut it down to 4:-))

1.Preheat oven to 325 degrees. Butter and flour two 9-inch round cake pans.
Sift together the flour, baking powder, baking soda and salt.
2. In another bowl, cream the butter and 4 1/2 cups of sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla or scrape the vanilla seeds into the batter.
Add the lemon zest and juice and the cubed mango pieces and puree mash.
3. Add the dry ingredients to the egg mixture, alternating with the buttermilk and mango curd.
Scrape batter into prepared cake pans.
A few cakes were half filled a mango slice/puree in between and then covered with batter again!
4. Sprinkle the remaining 1/2 cup of the sugar on top of the batter or a mango slice if u want too or both! [I didn’t do this as the mangoes were already very sweet]
Bake until set, when a cake tester inserted in centre comes out clean (about 1 hour).
5. Let the cakes cool in their pans, and then invert them onto a rack.
Delicious and buttery so…..flavour sure develops the next day as well. A buttery mango batter with a layer in between and topped with mango batter and some mango curd has me totally sold. By now you’d know that she’s a total poser and absolutely loved the cake. There no bigger HIGH for me than to see her savour the goodies I make for her.



This wonderfully crumbly and textured cake is sure to make any Mango loving person go into raptures of delight just like we did….


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Purple Haze and Blueberry Bavarian

Wednesday 22 September 2010 | Posted by Kishi | Fruits,Product Knowledge

It amazes that many people around me don’t know about blueberry. Don’t blame them,We in India only know two types of berries in particular- strawberry and raspberry (The Indian gooseberry).

I just finished making some Blueberry Bavarian cakes.Sharing the same with you.I have used frozen blueberries in my cake and its close to impossible to find the fresh one in Delhi.One in a while if you get lucky you can find the same but at triple the cost.

Here is a little trivia on blueberry I had with me from my product knowledge class at CIA.

Blueberries are small fruits of a shrub tree. These berries grow in clusters and vary in size from that of the size of a pea, to the size of a marble. The colour often ranges from maroon to purple black. The flesh of the blueberries is semi-transparent and encases tiny seeds. The berries, which are cultivated, are mildly sweet, whereas those which grow in the wild are more tart and tangy in flavour.

They are round and flattened in shape. They have a crown like structure at the bottom, and a depressed ring at the top of the fruit. Blueberries are usually around 1/2 inch in diameter. These berries are native to North America, where they grow in abundance in the mountains, forests of US and Canada.

· Blueberries are best had in their raw form

· Frozen berries may be added to your breakfast shake to make it more zingy and lip smacking

· Dried berries can be added to the dull breakfast cereal to pep it up

· Blueberries added in yogurt and then frozen make an excellent low fat dessert. It can be topped with crystallized ginger for best results

· Blueberry jams, muffins, pies are the favourite among people of all ages alike. They can be enjoyed throughout the year.

Health Benefits
Blueberries are a rich source of vitamins and minerals, and have various health benefits associated with them. Some of them include the following:

· Blueberries are one of the richest sources of antioxidants. The antioxidants play a pivotal role in keeping our body healthy and young. They help fight free radicals of the body, which damage the cells of the body as we grow older. They may also result in the degeneration of the DNA. Blueberries provide protection against the same

· These berries are rich in an anti-cancer agent, several, which helps combat the fatal disease

· They contain chemicals that are believed to decrease the growth of cervical and breast cancer cells by a considerable percentage

· Research has confirmed that blueberries not only slow the aging process but also reverse it

· Various experiments conducted have also indicated that eating blueberries improves short term memory loss and improves balance and coordination

· A compound found in blueberries called the pterostilbene, has been found to develop into a nutraceutical for lowering cholesterol

· If consumed regularly, these berries have shown to improve night time vision and promote quicker adjustment to darkness and faster restoration of visual acuity after exposure to glare

· They are also beneficial in reducing effects of age related conditions such as Alzheimer’s or Dementia

· These wonder berries provide respite against both diarrhea and constipation

· They are rich sources of soluble and insoluble fiber and contain tannins, which act as astringents in the digestive system to reduce inflammation

· Regularly consuming blueberries helps in fighting urinary tract infections.

Varieties of Blueberries

  • Blueberry-Brigitta: This variety is a late season variety producing large, firm, and light blue berries. The shrub of this cultivar is upright and usually grows to a height of about 6 feet. The berry borne by the variety is large, crisp and rich in flavour and texture. Thus they make an excellent option for freezing as well as eating fresh. The fruits ripen towards the end of August
  • Blueberry-Chandler: This variety of berries is large, firm and has a wonderful flavour. Each berry weighs about 2g. The bush is extremely attractive and grows low to a height of about 150 cms
  • Blueberry-Earliblue: As the name of the berry suggests, it matures early as compared to the other varieties. The berries borne by the tree are large, juicy and have a mild and sweet flavour. The berries grow in medium sized clusters and ripen in the beginning of July
  • Blueberry Top Hat: It is an extremely nutritious variety, which also makes for an extremely ornamental plant. The berries produced are extremely plump and make an ideal ingredient in pies, muffins and jams

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Foodaholics Recipe Contest Winner :Week 2

Monday 20 September 2010 | Posted by Kishi | Contest,foodaholics

The second weeks winner for the fudge are Kalpana Roy and Yadu Rajiv

This post/recipe is really special because this was the day when my friend Yadu and I decided to start a cooking blog. We made grilled chicken (whose recipe is given in the post), peas pulao (not yet posted) and a dessert (which Yadu learnt from his Thai friend and posted a little later for lunch, and it turned out to be so good that we decided to start with the blog. The recipes/pics are mostly amateurish and more like personal experiments but we both love cooking and things turn out to be good and tasty too 🙂

Cooking in Randomness Photo on 2010-03-07 at 14.49 #6

Grilled Chicken curry (with loadsa veggies)

So here is the first open source recipe of our blog 🙂 We decided to call it "Grilled Chicken curry" and since we added loadsa green vegetables to keep the nutritional content high 😉 (and since am a big veggie/garlic lover) we added the same in the title too
Ingredients first :

  1. Boneless chicken 250 gms
  2. Cabbage (4 leaves, cut in square pieces)
  3. Capsicum (2 large, sliced in long pieces)
  4. Tomato (1/2 of a medium sized tomato, sliced into long pieces)
  5. Spring onions (2, cut in long pieces)
  6. Curd (1 tablespoon)
  7. Lemon juice (1 teaspoon)
  8. Butter (melted, 2 tablespoon)
  9. Garam masala (a pinch)
  10. Garlic (loads and loads, I used around 12 cloves chopped nicely, if you aren’t a garlic freak like me then you can use probably less)
  11. Green chillies (3, sliced in the middle)
  12. Salt to taste
  13. Black pepper powder (a pinch)
  14. Red chilli powder (1/2 teaspoon)
  15. Ginger-garlic paste (2 tablespoons)
  16. Tomato ketchup (2 tablespoons)
  17. Egg (1)
  18. Water (3-4 cups)
  19. Oregano (1 teaspoon, if available at hand)

Method :
Mix all of the above, heat and eat! Well, not that simple. We marinated the chicken first. For that the boneless chicken was cut into thin slices (long or short, doesnt matter). Then put these in a bowl and add salt, red chilli powder, lemon juice, curd, ginger-garlic paste and mix well. Keep aside for 2 hours. If you are like really hungry or impatient then maybe 1 but not less than that.

Meanwhile, cut the veggies and wash them well. After the stipulated time of marination, we grill the chicken. We used the electric toaster/griller I have in my kitchen. Use 1 tablespoon of butter to oil the grill plates and grill the chickens till they get done and turn a little golden brown. After that keep the grilled chicken aside and grill the cabbage leaves, capsicum, spring onions and tomato too, without oil though. The purpose is to not cook them completely but take out the raw-ness(!) out of the veggies.

Take out your last batch of grilled veggies and then pour the remaining spoonful of butter in a pan. Heat it and add the chopped garlic and the green chillies. While your garlic is frying you might want to re-grill your chicken pieces once (atleast thats what we did). Once the garlic is fried well and starts emitting the heavenly smell of fried garlic you should add the spring onions, fry for a minute and add the capsicum. Then toss the veggies around for 5 minutes or so and add the cabbage leaves and tomatoes and stir for another 2-3 minutes. Then add salt, black pepper. I also saw 2 stray oregano sachets left over from a pizza we had sometime back so I added that too. Not adding wont make a difference though.

Mix the tomato ketchup in 2 cups water and add the same to the fried veggies along with the chicken pieces and cook covered on low flame for some time (5 – 15 minutes, depending on how raw you want your veggies to be; we like ours a little crunchy so we left for 5 minutes only). meanwhile beat an egg with a little bit of water and keep aside. You can check your curry and add more water in case you want a lot of gravy. Close the flame when you have your veggies cooked to your liking and then add the beaten egg to the gravy. Mix it well so that it thickens the curry and does not end up into a coagulated mass. And well my friends, thats it.
You have the awesome tasting, awe inspiring, really healthy, chicken curry ready. Try it out. You are gonna get a thumbs up from anyone who tastes it, unless, well you screw it up somehow. Well we had some peas pulao to go with it, the recipe of which will come later. Time for some snaps, so here ya go.




Well the pictures do not do justice to the awesomeness content of the dish, partly because we dont have a super kool camera neither do we have fancy looking cutlery and also ‘cuz we were too hungry to wait for the pictures to be taken. You can click on the pics to see the hi-res ones. You can prolly see how I had slurped off some food from the plate on the left in the first image. Yadu was too patient to wait and click the pics so all the snap credits go to him.

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Foodaholics Recipe Contest Winner :Week 1

Monday 13 September 2010 | Posted by Kishi | Contest,foodaholics

We have selected our first winner for the recipe contest.

Saket  Saket Dhanraj Dabi

This may be considered the most mundane breakfast of India , but its the most tempting and sumptuous too. Easiest to make yet most delicious ,one can find it listed in Menu from a roadside vendor to a five star hotel.Its the pride of Indian breakfast.

Following is my encounter with the LOVE triangle.


Imagine how will your brain tingle to your commands after an all night buffet of Gossips pot pouri, Spicy “Bakar” curry and bitching salads. It will surely be in a state of abeyance and abjure your commands and orders and ignore them bluntly. Confused? don’t be because this the just a upper makeup of the most romantic, spicy, aromatic, strong yet sensitive love triangle story you would have ever imagined with your grey matter .

Saturday, 20th September, almost ¾ asleep I went to the near by, breakfast junction to have my morning brunch and wake my nutshell by having some Poha, chai and Jalebi, that’s an authentic Indian breakfast. I was so drowsy within my lost world of last night’s talk and movie that I assumed as if I am in a movie called “ Nashta bhi kahe Kuch Kuch hota hai” by “Chai Wala Productions” directed by Nimbupani brothers, and Music by our own Nashta Oscar winner K.B P .( P.S- KBP stands for Kanda (onion) bhajji Pakodewala) .

Let me introduce to our cast – Poha, and ever sensitive, soft spoken , an aam Nashta , yet different from heart. , everyday morning when he takes bath in fresh tap waterfall and get dressed in typical yellow turmeric attire , with grace of little golden onion flakes and peas giving him a natural Indian guy look, I’ll rather refer him as Dude from the small town. With his soothing fragrance of coriander and sauf, he definitely is capable of raising a few looks from the near by ladies.
Our hero works in a shop, where everyday he tries to impress his true love ( He is the role model of single sided lovers association ) Miss Jalebi ……. (Flash Back)
(Flash back – continues) Miss Jalebi , as the name suggest is our very own confused , unpredictable, enigmatic, sweet , candid , amiable , eloquent ladki , for that matter she is a hybrid masterpiece of the unforgettable bollywood & Hollywood beauties such as Madhubala, Waheda rehman, Neetu Singh, drew Barrymore, Asha Parik and Madhuri dixit. A serene beauty , with a mystical , spell casting aura of cardamom and Kesar. She is still not sure whether she loves our hero or not , thus always ending up in fighting with him an then repenting for it. How typical of a Indian Gal that is … isn’t ! ! J

(Present) …. So every day morning , our hero , try to impress her with his soft hearted talks, elegant ways of chivalry , and she reciprocate with the same delicacy , they look so happy together , and even our Nashta wala is happy serving them together in a special package called “ Poha –Jalebi” special. A happy couple after all isn’t……

But u know, how can the love story be so smooth, if it’s a smooth one than its definitely a infatuation , In our present scenario also , Don’t you think something , a special character is missing here . You are right… Our third angle of love triangle is Miss Chai , the Sexy, strong, sizzling, an aplomb, confident, and successful hottie, a true cocktail of Jeenat, shabana , Deepika , Julia Roberts , Scarlet Johnson and Penelope. She is the dazzling lady of new age world , yet she posses a deep attraction towards our very own seedha munda of town , Mr. Poha . She almost every morning spell bounds him with her erotic attire , in the crystal cup, her masala fragrance , and fuming looks can blew up any nutties mind’s senses off, poor Poha ram is just a guy from small town was an easy bait for her. Nashta wala’s another special package was suitable called “ Chai-Poha Masale maar ke” .
Each day , the Poha ram falls in a fits , whether to go with the chai or our own sweetie pie Jalebi , both ladies distinctly different from one another yet posses strong sense of attraction or may be love for him. But each day for him is like a new reincarnation and a new birth where sometimes he is coupled with Jalebi and other times with chai, but each time he is clubbed with one , somewhere down the heart he feel misery of the other’s detachment & he is never able to figure out who is his true love , because till the time he decides to reach a conclusion he is either already dead in the sink or ends with morning bowel soup in stomach.

I am sure one day he finally comes out of his confusion or may be in Nashta Life there is an option of polygamy , where he can have multiple loves together considering the condition both of them are ready to share him , what a night mare it could turnout to be , If it didn’t workout. And we find our Poha ram been burnt by chai’s heat and taking last breaths when sunken in jalebi’s sugar syrup out of gluttony of possessiveness.

Every day morning from 7 to 12 afternoon , the stage is perfectly set for the masala bollywood movie with people hopping in, buying there favorite combos, Suddenly my brain hits a reminder signal with the shop keeper bursting my ear apart shouting for his money. As I woke up from an early morning dream movie, I gave him his share and I took my favorite combo… HMmm guess what I might have taken , It would be easy for those few who know me inside out ( Kaminey types J) …. It is …. No No No

Keep guessing my frens, till my next sequel of the movie called “Poha bhi Kahe Dil toh pagal hai”

A True lover of Indian breakfast


masala-chai-04 Masala Tea– one cup of tea can be prepared by following way. The hot and sharp yet adorable
1) boil half cup of water with tulsi leaves , shredded ginger , two cloves , a pinch of cardamom, 4-5 petals of saffron.
2) When you can smell the fragrance , add half tea spoon of Tea powder, and boil till dark black .
3) Add half cup of Milk and boil it for 2 min.
4) The Tea is ready to serve , for a Saffron fragrance , one can sprinkle crushed saffron and cardamom powder from top.


Jalebi Jalebi: This is an Queen Of Indian Deserts, twisted and Sexy
2 cups All purpose flour (maida)bahut kum suna
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  • Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take the jalebi out of syrup and serve hot.

Poha POHA : The Lovable , soft and kind.

  • 1 cup beaten rice [poha]
  • 1/4 cup crushed groundnuts
  • 1/4 cup grated or scraped coconut
  • 1/4 cup coriander leaves
  • 1 stalk curry leaves chopped
  • 1/4 tsp sugar
  • 5-6 green chillies
  • 1 tsp lime juice
  • 1 1/2 tbsp oil
  • 2 onions chopped
  • 1 small potato chopped
  • 1/2 tsp cumin
  • 1/2 tsp mustard seeds.
  • salt to taste

Now lets look at how to prepare delicious Poha:)
Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut.

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Foodaholics Recipe Contest

Sunday 5 September 2010 | Posted by Kishi | Contest,Food,foodaholics,Guess what?
Foodaholics Recipe Contest

Take part and win free fudge...

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