November 27, 2012

Indo Chinese Prawns and Vegetable Fried Rice

One fine afternoon I had a sudden craving to eat something Indo -Chinese. Most of the time the bulb in my head glow only by 12.30pm .When I scanned my refrigerator I found some carrot,beans, prawns and celery. I was happy :) to see all this ingredients.
Since Fried rice dont really need a side I decided to go ahead and make Prawn fried rice.


Par Boiled Rice - 2 cups
Carrots (finely chopped) - 1/2 cup
Beans (finely chopped) - 1/2 cups
Prawns - 10 - 12 medium sized
Celery ( finely chopped) - 5 inch stick
Spring Onion (finely chopped) - 2 3 nos
Chilly sauce - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste
Pepper powder - to taste


  1. Shell and de-vein prawns.
  2. In a wok heat some oil and saute in together carrots and beans for few minutes.
  3. After few minuted remove the veggies to another plate.
  4. Now saute in prawns until cooked and remove.
  5. Add a little oil in the wok and saute spring onion and celery, one they are soft add in sauteed carrots, beans, prawns
  6. Add pepper, salt , chilly sauce soy sauce and par boiled rice and mix well.
  7. Garnish with the green part of the spring onion and serve warm. 
The key in making a good good fried rice is by not over cooking the rice , and blending the ingredients together .



November 12, 2012

Besan Ka Ladooo....Happy Diwali

"Besan ka Ladooo" as I hear that it reminds me about our lecturer in catering college "Chef Pai".He was was our Lecturer in Quantity Kitchen.This besan ka ladooo was a horror dish for us , since chef had told us if we mess up the recipe you will not get the end result.If the sugar quantity is more the ladoo will sink ( it goes flatten) or if the sugar quantity is less the ladoo will not hold together.So we were all afraid if get this "besan ka ladoo" for our practicals in end of the year exam we all always thought it would be risky..Even if it was risky I love besan ka ladoo it smell...It is the Smell of Festival....Yes let all your houses fill with Sweet of Besan .. the smell of Festival...The smell of Diwali..."Happy Diwali"


Chick pea Flour (besan)- 1 1/2 cup
Semolina (sooji)- 2 tbsp
Ghee- 1/2 cup
Sugar - 3/4 cups
Cardomom powder - 1/4 tsp
Roasted Cashew - 1/4 cup

  1. Roast  the besan , sooji, and melted butter in a large frying pan and mix until besan becomes light golden brown in color.  Stir the mixture continuously with a spatula to prevent burning. \
  2. Once roasted you will get a sweet smell of roasted besan. This should take about 7 to 10 minutes.
  3. Remove the pan from the heat 
  4. When the mixture is still warm mix in sugar and cardamom powder to the roasted besan and mix well.
  5. Completely mixed take a fist full of besan mixture and roll tightly to shape it in to ladoo.
  6. You can garnish the ladoo with Cashews over it.I usually love to hide it inside the ladoo..

November 9, 2012

A French Classic - Apple Tarte Tatin And Apple picking

A French Classic dessert with Apples.We have gone for apple picking this weekend in small ranch near us in bay area.Aarav had great fun playing with dogs, cows,pigs baby rabbits...Had nice family time.At the end of the day I  was left with a bag of apples didnt know what to do with them.So after much research I decided to make a French classic made by two sisters by accident.



Puff pastry - 1 sheet


Apple - 5 nos
Sugar - 1/2 cup
Butter - 2 tbsp
Nut - If desired


  1. Preheat the oven to 400F.
  2. The best vessel for making this dish is an iron skillet.
  3. Prepare the apples by peeling and coring the apple.Cut the apple in the desired size and shape so that you can fill the bottom of the skillet.
  4. Cut the puff pastry sheet in the shape of skillet cover
  5. Melt butter in the skillet.
  6. Once the butter is completely melted add 1/2 a cup of sugar melt until the sugar becomes completely melted and becomes golden brown. Remove it from fire
  7. Arrange the apple pieces and walnut as you like.Since in the end bottom will be the top arrange beautifully.
  8. Cover with apple layer with puff pastry and squish it to the side of the skillet until all the sides are sealed.
  9. I would prefer to cook apples in oven for 10 minuted and the apply the cover, This would encourage cooking of apples.
  10. Bake the tart tatin until the puff pastry turn golden brown
  11. Flip the tart tatin as soon possible ,be careful caramel will soooo hot.If u become very late in flipping the apples will get stuck pan soo act fast.
  12. Wait until the tart tatin become cool 
  13. Once cooled ser it with whipped cream or Ice cream

Heirloom Tomatoes which i picked