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Tuesday, July 22, 2014




Chilled Milk/Almond Vanilla Milk 1 cup
Sugar 1 teaspoon
Rose syrup 1 tablespoon

Add all the above 3 ingredients, put the rose milk to chill in the refrigerator.


Soak 1 teaspoon chia seeds in 1/2 cup room temperature water for 2-3 hours till they fluff up really well. Mix chia seeds & water well, leave it on the kitchen counter to fluff up.

Fluffed chia seeds can be refrigerated alongwith the water in it so they don't dry up in the fridge.


In a pan add 1 cup milk or almond milk, add 1 tablespoon vermicelli .. On medium heat, let the vermicelli cook .. keep stirring every few minutes .. when the milk starts boiling, the vermiciili is cooked.

Pour this into a bowl, add 1 teaspoon sugar, pinch of cardamom powder.

Refrigerate this till it is completely chilled. If youre in a hurry, you can freeze this mix so it chills faster.



In a tall glass, add a scoop of icecream, pour the rose milk till half the glass is filled up. Add chia seeds, add vermicelli, pour 1/2 tablespoon rose syrup, add a scoop of icecream .. repeat the layers till the glass is full. On the icecream scoop, sprinkle sliced dry fruits .. almonds, pistachios, cashews, walnuts, pecans etc.

Serve immediately.

Prepare and enjoy !!!




3 cups Rice

1 urad dal (white, split)

1/2 cup Chana dal

In a big bowl, add all the above ingredients & wash them 3-4 times thoroughly well in running water.

Soak this overnight at least for 6-8 hours.

Next morning, remove all the water out of the soaked lentils & grind them in small batches.

Add about half a jar of lentils & water just enough to soak them all. Grind to a paste consistency where you get a rava like feel when you rub the batter between a thumb & finger.

In small batches, grind all the batter. Add a cupful of yogurt to the batter, mix thoroughly & leave the mixture undisturbed to ferment.

In summer it takes 8-12 hours for the batter to ferment. In winter, it can take upto 24 hours.


Preheat oven to 450F. Arrange racks to have 1 rack in the middle.

Peel & grate 1 Indian dudhi (squash) or 2 large zucchinis. Add the grated squash in the batter.

Add the following spices to the batter

Salt 4 teaspoons
Turmeric 1/2 teaspoon
Garlic paste 3 tablespoons
Ginger paste 1.5 tablespoons
Green chilli paste 1 tablespoon
Lemon juice 2 teaspoons
Baking soda 1/4 teaspoon
Sugar (optional) if you want to make it little sweet 3-4 tablespoons

Mix all the spices in the batter by stirring very well. Check the taste of the batter & adjust spices to your taste.

Grease a bundt pan completely right to the top & the center portion.

Pour the batter very slowly in the bundt pan. Gently tap the bundt pan to even the mixture.

Heat 1/2 cup oil for tempering. when it is hot, add 1 tablespoon mustard seeds, 1 tablespoon sesame seeds, 1/4 teaspoon asafetida, 2 dry red chillies cut in 4 parts.

Pour the hot tempering on the top layer of the batter all around. Take a spoon, scoop all the red chillies inside the batter so they don't burn. Swirl the hot tempering lightly inside the batter too leaving some tempering on the top layer too.

Place the bundt pan in the center on the middle rack. Bake for 15 minutes on 450F. Reduce temperature to 350F & bake for another 40-45 mins till the batter is completely baked. Insert a toothpick or tip of sharp knife, it should come out clean.

Remove the baked handvo from the oven. Let it cool on the counter for another 1 to 1.5 hours.

Run a butter knife on the edges of the bundt pan .. Cut into slices, serve warm as is or drizzle sesame oil over it & serve or serve with cilantro chutney.

Prepare & enjoy !!!



On medium flame, roast 3 cups of besan flour (chickpea flour) for 7-8 mins to get the raw flavors out, making it easy to digest. Keep stirring continuously as the flour tends to burn quite easily.

Transfer the roasted flour in a big bowl, add the following spices

Salt 3.5 teaspoons
Turmeric 1/8 teaspoon
Red chilli powder 1/2 tablespoon
Garlic paste 2 tablespoons
Ginger paste 1 tablespoon
Green chilli paste 1/4 or 1/2 tablespoon depending on how spicy you like it
Coriander powder 2 tablespoons
Garam masala 1/2 teaspoon
Fresh cilantro finely chopped, washed, water drained out completely 1/2 cup
Tamarind or lemon juice 1/2 tablespoon
Jaggery/Dark brown sugar/Sugar 1/2 tablespoon
Kasuri methi 1/2 tablespoon - rub between palms & make it into a fine powder
crush 2 tablespoons each of peanut & sesame seeds into fine powder & add it
Add 2-3 tablespoons oil & mix all the spices & oil very well.

You can stuff baby eggplants, baby potatoes, jalapeno peppers, yams etc. vegetables of your choice.

Slit the vegetables into 4 quarters as shown in the picture .. stuff the spice masala in each.

Heat 2-3 tablespoons oil for tempering in a non stick pan. Once it is hot, add 1 teaspoon cumin seeds, pinch of asafetida. Add all the stuffed vegetables. Add 1 cup of besan flour masala mix, 1-2 cups of water depending on how much curry you wish to make for the vegetable.

Check the taste of the curry .. you might need to add little salt, turmeric, red chilli powder for the additional water that is added.

Reduce flame to medium low, cover & cook for 20-30 mins till all the vegetables are cooked through.


Preheat oven to 350F. After the tempering, add all the vegetables & the curry in a deep baking dish. Cover the dish with an aluminium foil so that the curry or vegetables don't burn. Make a few slits in the foil for the steam to escape.

Bake for 20-30 mins till all the vegetables are cooked through.

After the vegetables are cooked, sprinkle chopped fresh cilantro on top. Serve hot with rice or any Indian bread.

Prepare & enjoy!!!