Healthy conversation, gift parcel with some yum food…

Wednesday 17 November 2010 | Posted by Kishi | Chutney,Food,Indian Cooking

When your profession is all about cooking, you are expected to cook for everyone – family, friends, peers.  So when someone cooks for you it’s a blessing in disguise. Puja and Sarath were gracious to invite. Nothing can beat a healthy conversation, gift parcel with some yum food, right?!

Puja is a health freak, (she will kill me for this) health enthusiast highly well-informed about diets, workouts and organic produce. A friend I learn a lot from esp. coz she spends half her time in Delhi and the other half in the hills exploring them. She works with Chirag and Kilmora and the whole conversation from organic fruits to berries to the herbs makes me want to travel with her. Oh did I also tell you the couple loves travelling and Sarath always gets me a little “food” parcel from places he visits! It’s a blessing to have friends who care for you and love.

So coming back to the topic where we started, she made some tomato chutney, green coconut chutney, sambhar and soft melt in mouth idli’s. We were joined by another dear friend Reshma (another food enthusiast and runs a company called earthy goods)They make some of the most amazing jams and if you are into organic natural stuff, you will even love me more for letting you know about them. Do check out there Earth Store for some lovely gifts you can gift your friends this season.Untitled_061


Here are the quick recipes as told by Puja


SUPER Easy . Fry some green chilies and pudina (mint) in a small bit of oil. Add some roasted channa dal. Grind this with some coconut and tamarind paste and salt. Garnish with tadka of hing, mustard seeds, urad dal, kadipatta and chilli.



Fry some sambar onions (you can use normal onions if you don’t have), tomato, chilli with some hing till well cooked.. Let cool. Add tamarind paste and 2 cloves of garlic when grinding the tomato chutney. Tadka of Mustard seeds and hing and kadipatta


Boil a bunch of veggies (ghiya, mooli, carrots,)with tur dal – don’t forget to add a few methi seeds and turmeric. After it is boiled, add a couple of tablespoons of sambar powder (MTR, 777, etc), some tamarind paste and give it a boil. Sauté some sambar onions in ghee and add. Tadka of mustard seeds, hing, kadipatta, chillies, etc.


1 cup Urad Dal;
2.25 cup Idli Rice
a teaspoon of methi
a cup of cooked rice optional.

Soak the urad and rice separately overnight. Grind the urad first superfine. Add the cup of cooked rice at this point if you want. Add salt, add the soaked rice, and grind fine. Let it ferment for about 6 hrs (you may need to put a shawl or something over it to keep it warm and happy in cold weather). Add the mixture on greased idli molds and Steam for about 10 mins.


Eat. DSC_0022

burp! Eat more!!


For desserts I took some red currant lemon poppy muffins which were enjoyed with ginger tea made by Sarath as he claims he makes it better than Puja:)



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Cover Story in Bakery Review Magazine…

Wednesday 10 November 2010 | Posted by Kishi | foodaholics







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Hearty soup and foodaholics in the news…

Wednesday 10 November 2010 | Posted by Kishi | foodaholics,Soup

Time is running and years are flying. Sister was in town and her one month visit is already over.  Both my siblings will be based in Uncle Sam’s land for the next few years, another reason to take holiday now 🙂 With winters settling in Delhi it’s time for hearty soups and salads. The quality of the vegetables becomes better and one doesn’t need to drive to INA to get some. This season also brings in lots of Cold, cough and flu. It’s my second time in past 3 weeks to be loved by flu, so that is another reason why so many experiments are being made with “liquid foods”. As you enjoy a steaming bowl of homemade soup, you may not ponder over the “profits” (as mom says) it brings to you. Soup has collective demand in our family because of its convenience, simplicity and variety and also coz we are a vegetarian family.

So here is the recipe of the soup that I just made up and she turned into one of the nicest meals!
About half a litre of water   
3-4 tomatoes (chopped)
5-6 cloves of garlic (crushed)
2-3 black pepper (crushed)
1 onion (chopped)

Put all these items in a big pot and let it simmer for about an hour or so. Puree and strain.

Add Chopped vegetables (whatever is in your fridge really!!)

My mother added “ghiya”-gourd, beans, carrots, broccoli, green peas, mushrooms, baby corn and even cauliflower. Lastly she added chopped spinach. It boosts your soup’s vitamin, mineral and antioxidant content which helps fend off-season colds. . I swear if she had a chance she would have added ladyfingers(bhindi) too!! Season it with salt and lots and lots of pepper (clear’s your sinuses). Give it a simmer and then garnish with more burnt garlic and fresh coriander. Sip and enjoy!

Vegetable Soup
So trick to make this soup real yummy – add a spoon full of pesto (we had some leftover you can even use the canned one).Not only is it my faith but factually also Soups can prevent diseases and add much needed nutrition to your general diet. And most of all its mmmyyyuuuumm good!
Foodaholics got covered in few publications sharing the same with you!

Hope everyone had a good Diwali🙂

A rangoli made by sister and mother.



In HT Career

 Foodaholics HT Career Foodaholics in HT Career


In Sunday Guardian (only bummer they wrote the wrong address- its actually

Sunday Gurdian 17th october

Delhi Times- What’s Hot

Delhi Times- What's Hot-Nov 5th

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Diwali Desserts- colours and festivity with foodaholics

Thursday 4 November 2010 | Posted by Kishi | Guess what?

Things have been busy and with diwali around everything seem to be moving with speed 2X in baking but my blogging speed has changed the other way round .5X 🙂

Have lots of share to with you guys- my sikkim trip, new flavours in foodaholics but for the time being here are some diwali theme cakes and desserts.

Enjoy and for ordering the same just go here 

















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