Cream & Strawberry Crackers


Last night, after dinner, I had a sudden craving for something sweet. We had some sweets lying in the fridge, but I wanted to eat something different. I had neither the time nor the energy for any more cooking and something had to be done, I thought. My urge was simply uncontrollable. That was when an idea came to my mind.

I rushed to the kitchen and created a plate of cream and strawberry crackers. See the photo above. I was amazed to find that it took me just 2 minutes!

I wondered why I didn’t do this earlier. Well, necessity is the mother of invention, isn’t it?



After days of feasting, it feels good to return to the joys of simple eating…No oil, no green chillies, no green coriander, no tomatoes, no ginger…

Ingredients: Boiled chickpeas, lemon juice, onions, whole jeera and dhania powder, chilli powder and salt as per taste.

Process: Mix all ingredients with spices, salt and lemon juice as per taste.

See photo above. Enjoy…

Cauliflower Stem Pakodas


Cauliflower is a much-loved vegetable. Most people use only its florets in cooking and discard the hard stem (danthals, as they are known in Hindi) as it does not soften very easily and has thick fibers that are difficult to digest.

In summer, however, when prices of vegetables start skyrocketing, you need to ensure that every bit of the vegetables that you buy is utilized. That’s the time when you need to be able to use the danthals as well.

My recent experiment with making gobhi ganthal pakoras met with great success and I was pleasantly surprised to find them so wonderfully delicious. I reallh wonder why they are not as well-known as they deserve to be. It gives me great pleasure to share the recipe with you today.

Here are the step-by-step pics.

Wash the danthals thoroughly.

Place the cleaned pieces in a vessel. Cut them into smaller pieces and remove the hard parts and fibers.

Grind these in a mixie. Add some water , if required.

Take out the paste and put it in a vessel.

Add to it some besan (chana dal flour), ajwain, hing, red chilli powder, garam masala, amchur, and salt according to taste.

Mix well.

Scoop out portions of this batter with a tablespoon and deep fry these in hot oil in a karahi.

As soon as they turn brown all over, take them out and place them on tissue paper to remove excess oil.

Gobhi danthal pakoras are ready now. Enjoy them with a dip of your choice.

You can use them further as dahi wadas or koftas…

Happy eating!☺

Innovations in Cooking

If you’re a North Indian, you must have, at some time of your life, eaten Besan-ka-chilla-with-green-chutney combination. For those of you who are not aware, besan chilla is a kind of a pancake prepared from a batter of besan, finely chopped onions, and green chillies.

I recently experimented with making the chilla-chutney combination with a slight variation of ingredients and the results were absolutely awesome!

For the chilla, I used grated cauliflower, ginger, green amla, green coriander, onions, and green chillies.

For the green chutney, I used green coriander, one tomato, grapes (both green and black), green pepper, and some gur.

Here are the step-by-step pics…

For the green sweet-sour chutney:

Grind these ingredients in a mixie.

1. Fruits and veggies

2. Add gur inside the mixie according to taste.

For the chillas:

1. Mix the ingredients (grated cauliflower, ginger, green amla, green coriander, onions, and green chillies) with salt, ajwain, asafetida, and other spices of your choice in a vessel.

2. Spread 2 teaspoons of oil on the pan and after a minute, pour 4 tablespoons of the above mixture on it. When the bottom side becomes brown, flip it over and wait till this also becomes brown.

Here is a useful tip. If you dip a piece of tissue paper in some oil-water mixture and rub this on the pan before cooking the chilla, you will have no problems with producing perfectly round and crisp chillas. When non-stick pans become old, they lose some of their non-stick quality and cause a lot of frustration when things don’t turn out as expected…

3. After both sides turn brown, remove the chilla from the pan and place it on a plate. Serve it with green chutney or any other dip of your choice.

Happy Cooking!


photo-blog with non-fiction content

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