Thursday, July 2, 2015

Guru ki kripa se..

Really yummy  Samosa chole- Gurukripa near Sion Station! Hot samosas are comforting even on a hot day like yesterday.

Thursday, June 25, 2015

Vada pav- ghar ka bana hua a.k.a homemade


One day after I land, Maya ji made me some lovely authentic Maharashtrian vada pav (bread with potato mash, a spice mixture and hot green peppers). I never imagined that Vada Pav would be this really light meal despite being fried (so you can of course then imagine that it would be easy to shove a few down the food pipe!). That was my second breakfast by the way...

I need to get the recipe from her, will post it later.

Friday, June 12, 2015

Saying good bye to friends with handmade jewelry and cookies of course

I have left my postdoctoral positions- yesterday was my last day. I am sure most people are sane enough not to attempt making nearly 15 pieces of jewelry overnight- I did because I am INSANE but hey who cares- it  was a boat load of fun especially since I have not made any pieces recently (I had this gnawing fear of having lost my creativity). These pieces look good- don't they!

I could not leave out the boys, could I- so they got cookies- made this seeded chocolate chip cookies (recipe from Martha Shulman, of course with my own modifications)- these cookies were delicious!!


I also made these cards- stamps and distress inks are your friend!

Monday, March 10, 2014

An awesome chocolate treat

Do you have those moments of wanting something so bad- well I had one this weekend. I was eyeing this gorgeous chocolate cookie recipe on Oh She Glows (an awesome vegan blog, might I add) all of Friday (yes, yes even while I was at work). Sunday afternoon after a short one hour nap, I woke up, went to the kitchen and made these damn yummy cookies.

Wet ingredients:
  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup vegan butter 
  • 1/3 cup unpacked brown sugar
  • 1/3 cup natural cane sugar
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons cocoa powder
  • 3/4 cup gluten-free rolled oats, processed into flour 
    3/4 cup GF all purpose flour
  • 100 grams finely chopped dark chocolate (1 chocolate bar)


  1. Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
  2. Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). In a stand mixer beat the ingredients until combined and smooth.
  3. Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again (I did not have to). The dough should be moist enough to form balls without cracking, but not super sticky.
  4. Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
  5. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
  6. Bake for about 12-13 minutes (I baked for 13 mins, mine took longer about 15 minutes) until the cookies are spread out nicely.
  7. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Judgement: A soft chocolatey cookie- really yummy!!! 
I took pictures, will post them soon.

Tuesday, February 4, 2014

A book and a recipe

As a part of our January book pick- it was time to read Baking Cakes in Kigali by Gaile Parkin and make something inspired by the book. While I did finish the book and the challenge a while ago, I forgot to write up a post.

Book Review: The book set in post-genocide Rwanda revolves around Angel Tungaraza, a Tanzanian who moves to Rwanda with her husband Pius and her children (well technically her grandchildren but her own kids were dead so she and her husband are raising their grand kids). She has a cake business and her cakes are pretty popular- every time a client comes in to order a cake, Angel puts on some tea, and her customers pour their hearts out before they order the cake. 
I found this book extremely cloying. Angel could do no wrong...she helped everyone, listened to everybody's stories, made beautiful cakes, took care of her children...

 In one short sentence- I did not like the book.

I read the book while drinking chai, an Indian variation of the Rwandan milky tea. And I also made Kenyan style curried creamy cabbage inspired by this recipe.
1 small to medium cabbage head
1 large onion
2 medium carrots
2 tbsp butter
2 tbsp chick pea flour
1/2 cup milk
1 tsp curry powder
2 tsp salt
Remove the outer leaves and slice the cabbage in 1 inch thick strips. Slice a large onion.Grate 2 medium carrots. Heat 2 tbsp butter and sauté the onion for a few minutes. Add the shredded carrot and cabbage. Cook everything, over low heat, stirring once in a while until the cabbage softens (about 10 minutes). Once the cabbage has softened, make room in the center and pour in the paste. Cook for a minute before pouring in 1/2 cup of milk, 1 1/2 to 2 tsp salt and lots of pepper. Stir well, pop the lid on and simmer for another 10 minutes.
This dish was awesome though- I thought it tasted similar to pasta with bechamel sauce.

Sunday, September 29, 2013

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.

 The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter"- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).


Thomasplitzchen Buns

1 cups all-purpose flour
1/4 tsp salt
1/4 cup butter
1/4 cup raw sugar
1 tsp baking powder
1/4 cup almond milk

11/2 tsp ghee (clarified butter)
1/2 cup currants, raisins, cranberries, or whatever dried fruit you have on hand (I used raisins, currants and cranberries)
0.125 cups raw sugar

(I skipped the icing)

Mix the filling ingredients together well and set aside.

Cut the butter into the dry ingredients until a very fine crumb, add the milk, mix until it all holds together, and form into a rectangle.  Roll out to 1/8th inch thick on a floured board.  Spread the filling over to within an inch of the edges (it will squish out some).  Roll it up like a fat sausage, and then make one inch slices.  Put them pinwheel side up on a greased cookie sheet and bake in a pre-heated oven 350F until barely suntanned on top.  About 15 to 20 minutes


They were a breeze to make and their somewhat of a biscuit nature appealed to my palette. 

Tuesday, September 10, 2013

Padre Island

 This labor day weekend, wise guy and I set off to Padre Island, a 3 hour drive that turned out to be more like 5. The drive was not so great with me pouting ( to indicate my petulant annoyance!) all the way and the wise guy deciding to stop at a random Mexican joint in Refugio for dinner (it seemed like a popular spot except our innumerable ways of saying no carnitas seemed quite ineffective!).

Anyway once I set foot on the beach all was forgotten. Funny how the ocean has that effect on people.

And we found a great place to eat- JBs German Bakery where the smell of freshly
baked bread and the sights of pristine German engineering kept us going back for more.

This picture of a gorgeous grilled chesse sandwich was taken in color and then converted to black and white. 

Submitting this to Black and White Wednesday started by Susan, now taken on by CindyStar. This week the event is hosted at Cook almost Anything.