Monday, March 19, 2007

Recipe on Demand!

I wanted to take a break from painting our new home, setting it up...etc., etc., Hey buddies, the list is way too long ;). Actually the first phase of painting is done and the second one will begin after a while :)). I just wanted to come back to my blog. So, I am back here to share my thoughts and recipes with you all. Thank you all so much for keeping patience and visiting my blog off and on.

CHILLI GOBHI is the name of the sabzi (vegetable) that I am sharing with you today. Yes, yes, I know it sounds Chinese and believe it or not it is an Indian Chinese dish, that goes very well with Curds and Paranthas or hot buttered naan. I am posting this recipe on demand that came to me from my brother's friends in India. My brother NISHANT is working in a software company in New Delhi. He comes home (in Meerut) over the weekends and goes back on Monday mornings. He loves this a lot, so my mom makes this for him, mostly on every Monday mornings for his breakfast and for lunch. Then all of his friends in the office share their lunch with each other and that's how they came to know about it. All of them enjoy this sabzi a lot and they always ask Nishant for the recipe. Nishant asked me to post it on my blog so that they can show it to their moms, wives and girlfriends ;) . My mom learned this recipe from her brother's wife (my MAMI) and ofcourse I learned it from my mom. So, lets get cooking this on demand dish...

Serves 4-6


Cauliflower (1)
Green Bell Pepper (2, Sliced)
Onions (3, Sliced)
Tomato Ketchup (1/2 Cup)
White Vinegar (1.5 Tbsp)
Crushed Black Pepper (to Taste)
Salt (to Taste)
Oil (for frying)


  1. Heat oil in a pan and deep frying the cauliflower florets until golden brown (as shown above). Set aside.
  2. In another pan or wok heat 2 tbsp of oil and fry onions and bell-peppers together until slightly tender but crunchy.
  3. Now add cauliflower florets, salt and crushed black pepper. Mix well.
  4. Add tomato Ketchup and white vinegar, mix well and fry for 2 more minutes.
  5. Serve immediately with Paranthas or Naan.

Tip: Use different colored bell-peppers to make it more colorful and a pretty presentation. You can deep fry Cauliflower florets rolled in cornflour batter. It will make them crispy. For cornflour batter, mix 2 Tbsp of Cornflour with 5 Tbsp of water but no salt. It will be watery, but thats how it should be.

Wednesday, March 07, 2007

My First Fondant Cake and a Home for us!

My dear friend Swapna, just left a comment on my blog to ask if I am doing Ok or not. I am good, Swapna and thanks a lot for showing so much of your concern. Its so good to have friends like you.

Actually, today I want to share something special with all my blogger and non-blogger friends and that is, we just purchased a new house and have moved in. Now we are in the process of making this house a "HOME" for ourselves and thats the reason why I couldn't post anything on my blog, Frankly speaking, I didn't even had internet for 2 days, so I was completely out of touch and I don't know how long is this going to take. I will try to keep on posting something, as and when, I'll get a chance. For now, enjoy my First Fondant Cake, which I learned in my Wilton's Fondant and Gum Paste Class and keep coming for more......