Thursday, September 12, 2013

Candied Cinnamon Bread

No intention of putting in to much time and stress yourself for the breakfast meal. Try this yummy and super simple recipe of candied cinnamon breads.

Candied Cinnamon Bread

Prep Time - 2 mins
Cooking Time - 3 mins

2 bread slices 
1 tsp cinnamon powder
3 tsp powdered sugar
4 tbsp butter

1. Mix together the cinnamon powder, powdered sugar and butter to form a spread.

Cinnamon Spread

2. Heat a tawa and apply the cinnamon spread on one side of the brown bread.

Cinnamon spread on the brown bread
3. Place the bread with cinnamon spread facing the tawa and cook for a minute.

Bread cooking
4. Apply the cinnamon spread on the other side and cook for about a minute. The candied cinnamon bread is ready to enjoy.

Cinnamon spread on the other side of the bread 
Candied Cinnamon Bread

 Tip - Do not overcook the bread, as the sugar would then give a bitter burnt taste.

The recipe is inspired from - 

Monday, September 9, 2013

McDonald's Crispy Veggie Pops

The Crispy Veggie Pops - relishing a pop before taking this click :) 

Inside the Crispy Veggie Pop

Yesterday we had plans for the movie and left early to beat the traffic and voila -we got the parking space in just 2 minutes at the movie theatre. Guess that's a record break :). But these materialistic pleasures come at a cost. Dont they? ( I can imagine the heads nodding in approval ;)). We had to ditch our loving, laid-back evening tea to find that ever elusive parking spot!! I am sure, we can make it up to the tea the next day ;). But as luck would have it, Mr. McDonald's was our next door neighbour at the movie theatre and we decided to meet Mr McDonald over a cup of hot coffee and something to munch. With me being on diet (at least i can preach if not practice ;)), getting bored of fries and with lady luck on our side, we decided to give the latest add on to the Happy Price Menu a try for that munch - Crispy Veggie Pops. 

The happy price menu offers this for INR 25 with INR1 as tax,so, you end up shelling out INR 26. Sounds OK for 6 pieces, isn't it? Thats what we thought seeing those larger than life posters. A quick order and an even quicker delivery - and here we are staring at each other, laughing our hearts out on seeing the size of our serving. (Just check one of the photos, where one of the pops is shown along with my finger to get an idea of the size). It was time to taste it and we hoped it better be good to compensate for the size . Call us greedy maybe ;)

And here it goes, the one 'pop' in my mouth and gives a crispy munch. Crrrruuuuucchhhh! Its half the battle one. What follows is a nice tangy taste. The potatoes with the spinach taste is amazing with spices in perfect blend. I open the next one before it disappears in my mouth to check how it looks from inside. Its served piping hot and we can see the steam coming out and can see the green spinach and potatoes.  

So, here is the quick review for all those busy guys ;)

Crispy - the killer punch and the unique selling point as far as I am concerned

Size - maybe, Mcdonalds needs to reign in those larger than life posters 

All in all, a good beginning to the fabulous evening we had. Would recommend it strongly for the taste. Guys, go ahead and try it . And don't forget to post your reviews here :)

Sunday, September 8, 2013

McDonald Masal Grill

After the Mcegg, the latest in the McDonald's is the Masala Grill. I tried the veg masala grill. The patty is of potato with lots of spices and is grilled. Good for the low fat lovers :) . The burger has the grilled patty with chopped onions and a bit of mayo in it. All this is avilable at INR 45 and with taxes you shell out INR 47.

I personally think the timing of the product is wrong . Considering that it's the hot season, they should have introduced this spicy masal grill in winter season when you do not mind having spicy food :)

Saturday, August 24, 2013

Cinnamon rolls

With the success of my coriander dinner rolls the next step was to try the cinnamon rolls. All my friend after having a bite of the cinnamon rolls wanted the recipe. Read on and enjoy baking cinnamon rolls

Cinnamon Rolls

Prep time - 70 mins
Cooking Time - 25 mins

1 1/2 cup plain flour
1/2 cup warm water
1/2 tbsp active yeast
1/2 tbsp sugar
1/2 tsp salt
2 tsp olive oil

Cinnamon Spread
3 tbsp soft butter
2 tsp cinnamon powder
2 tbsp caster sugar

4 tbsp soft butter
6 tbsp caster sugar
1 drop vanilla essence

1. Mix all the dry ingredients in a bowl and add warm water and knead together to have a sticky dough.
Dry ingredients
2. Then add olive oil and again knead until it springs back when you press a finger.
The dough
3. Wrap it and allow it to rise for 40~45 mins. After 40 mins the dough will become  double its size.
Rise of the dough
 4. Knock down the air in the dough and divide the dough into 2 equal parts. Take one part of the dough and roll it using a rolling pin. Apply flour to prevent sticking. Mix together cinnamon powder, sugar and butter to make the cinnamon spread. Spread the cinnamon spread on the rolled dough and roll to form a cylinder. Then roll the cylinder into a circular form.

Cinnamon Spread

Cinnamon spread on the rolled dough

Cylinder shape of the roll
Circular shape of the dough
5. Now keep both the cinnamon rolls on the baking dish. Slightly grease the baking dish.
Rolls ready to rest

6. Allow the rolls to rest for 20 minutes. In the meantime preheat the oven to 180 degree C.
Rise of the rolls

7. Slightly butter the rolls and bake at 180 degree C for 15~18 minutes.
From the oven 
8. Slightly beat together the frosting ingredients and spread on the cinnamon rolls once cool.
Dig in 
Inspired from the dinner rolls recipe

Friday, August 23, 2013

Coriander Dinner Rolls

I love the freshly baked buns/rolls served as entree in many restaurants.Tried creating the restaurant experience and baked coriander dinner rolls as an accompaniment to my mushroom soup.

Coriander Dinner Rolls

 Prep Time - 80 mins (don't get scared by the prep time as it includes dough and rolls rising time also)
Cooking Time - 30 mins

3 cups plain flour
1 cup warm water
1 tbsp yeast
2 tbsp sugar
2 tbsp olive oil
1 tsp salt
few roasted sesame seeds

For the coriander spread
8 tbsp soft butter
4 tbsp fresh coriander chopped

1. Mix all the dry ingredients in a bowl and add warm water and knead together to have a sticky dough.
All dry ingredients
2. Then add olive oil and again knead until it springs back when you press with your finger.
The dough

3.Wrap it and allow it to rise for 40~45 mins. After 40 mins the dough will become double its size.

The magic of yeast :)
4. Make the coriander spread by mixing the soft butter and the chopped fresh coriander.
5. Knock down the air in the dough and divide the dough into 4 equal portions. Take one part of the dough and roll it using a rolling pin. Apply flour to prevent sticking. Spread the coriander spread on the rolled out dough and roll to form a cylinder shape.
Coriander spread on the dough

Roll the dough  
6. Cut the roll into 4 portions.
7. Now place the rolls with the cut side up in a greased baking dish.Repeat the same procedure for the rest of the dough and arrange in the baking dish. Apply the balance coriander spread.Rap it one more time and allow it to sit for another 20 minutes. In the mean time preheat the oven to 180 degree C.
8. After 20 mins sprinkle the toasted sesame seeds on top bake for 20~25 mins.

Ready for oven
9. The coriander rolls are ready. Enjoy with soups or just dig them in butter and have fun.
Coriander dinner rolls 
Tips - You can use various options for the spread.
You can also check the recipe from

Saturday, August 10, 2013

Bread Poha

Bored of eating bread sandwiches ,so thought of trying something different and simple.

Bread Poha

Prep Time - 5 mins
Cooking Time - 10 mins

6 brown bread slices
1 sliced onion
1 sliced tomato
1/2tsp urad dal
1/4 tsp mustard seeds (rai)
1/2tsp  turmeric powder (haldi)
1/2tsp red chilli powder
1tbsp oil
Salt as per taste
Fresh coriander leaves for garnish

1. Heat oil in a wok and add the mustard seeds. Now add the urad dal and roast on low flame.
2. Once the urad dal is little brown add the onions.
3. When the onions are translucent add the tomatoes and cover the wok and cook until the tomatoes are soft.
4. Now add the turmeric powder and red chilli powder and mix well.
5. Cut each bread slice into 16 small pieces
Cut bread slices
6. Add the bread slices and salt. Sprinkle few drops of water and mix well.
7. Cover for a minute and allow it to mix well.
8. The bread poha is ready to eat. Garnish with fresh coriander leaves and enjoy.

Bread Poha

Sunday, August 4, 2013

Adraki gobhi aloo

Adraki gobhi aloo

I had tasted gobhi aloo subzi in a wedding and the taste is still in my mind. Finally decided to try and get the same taste. The experiment turned out to be a hug success.

Prep Time - 10 mins
Cooking Time - 10 mins

8- 10 gobhi florets
2 medium size potatoes  peeled and sliced (lengthwise)
1 onion sliced
2 tomatoes sliced
adrak (ginger) finely chopped
2 tbsp oil for frying masala
1 cup oil for frying gobhi and aloo
1tsp cumin seeds (jeera)
1tsp turmeric powder (haldi)
1tsp red chili powder
1tsp coriander powder
1tsp garam masala
Salt as per taste
Thin slices of adrak for garnish
2 Green chilies sliced for garnish

1. Fry the gobhi and then the aloo and drain them on a tissue paper.
Fried gobhi and aloo

2. Now add oil in separate wok. Add the cumin seeds.
3. As soon the cumin seeds color changes add the sliced onions.
4. Once onions are translucent add the sliced tomatoes and chopped adrak.
Sliced onions, tomatoes and chopped adrak

5. Now cover the wok and allow the onions and tomatoes to cook on a low heat. Keep stirring intermittently.
6. The onions and tomatoes are cooked when oil starts to separate.
Oil started separating from the onions and tomatoes

7. Now add all the dry masala - turmeric powder,red chilli powder,coriander powder,garam masala and a little bit of salt for the masala.
8. Stir everything and add the fried gobhi and aloo and add salt as per taste
9. Mix the masala and gobhi aloo together and garnish with green chillies and sliced adrak.

Friday, July 12, 2013

Vohuman Cafe, Pune

Vohuman Cafe 

Cheese Sandwich - the white chunk is the cheese :)
The bun maska and double egg cheese omelette

One of my colleagues recommended me to try the old Vohuman Cafe.The moment you enter the place you can feel the oldish irani charm, warmth. Go there any time of the day and you'll find it packed with people.Only concern is the parking but that should not stop you from visiting this superb place.The double egg and cheese omelette with bun maska and irani chai is a foodie's delight. Also try the cheese sandwich if you have the appetite to eat big chunk of cheese :). I could barely manage to finish the sandwich.

If  you compare the Cafe Good Luck and the Vohuman cafe cheese omelette  the difference is Cafe Good Luck adds cheese slice which readily melts with hot omelette  whereas the Vohuman Cafe omelette has big chunks of cheese. My verdict try the Vohumna cafe cheese omelette if you are a cheese fan. With each bite of this cheese omelette you definitely get loads of cheese chunks.

Must try : Double egg cheese omelette , bun maska, cheese sandwich and irani chai.

Vohuman Cafe
34, Sasoon Road,
Near Jehangir Hospital
Sasson Road, Pune

View Larger Map

Saturday, July 6, 2013

Dal cheela ( from left over dal)

Usually whenever we have dal as left over we end up making dal paranthaa for breakfast. I thought lets be innovative and experiment making cheela's from the leftover dal.  Fortunatley experiment turned out to be a hit and every one was ga ga about the dal cheela's for the breakfast.
A quick recipe of the dal cheela.
Dal Cheela

Prep Time - 5 mins
Cooking Time - 10 mins

1 cup leftover cooked dal (moong chilka)
4 tbsp gram flour (besan)
2tbsp curd
1 tsp chilli powder
Salt as per taste
Oil for frying

1. Mix all the ingredients together except water.
2. Add water as per requirement to make the batter.Batter should not be very runny.
3. Heat the tawa add a bit of oil . Spread the cheela mixture .
4. Once done from one side, flip and cook form the other side.
5. Serve hot with coriander chutney .

Tip - Do not add large quantity of curd because the cheela will then stick to the tawa.

Sunday, June 23, 2013

Mirch Pakora

Mirch Pakora
With the onset of the monsoon season, what comes to mind is nice hot pakoras and hot chai. I tried the mirch pakora this weekend and enjoyed every bite of it. :)

Prep Time - 20 mins
Cooking Time - 20 mins

For the stuffing:
4 boiled and mashed potatoes
1 finely chopped onion
1tbsp fennel seeds powder
1tbsp roasted cumin powder
1/2 tsp amchur powder
1/2 tsp turmeric powder
1tsp red chilli powder
salt to taste
2tbsp oil

For the batter:
1 cup gram flour
salt to taste
1/2tsp turmeric powder
1/2 tsp red chili powder
1 cup water

For the pakora
4 green chilies
oil for frying

1. We will first make the stuffing - heat oil in a pan and add the onions.
2. Once the onions are translucent add cumin powder, fennel seeds powder,turmeric powder , red chili powder.
3. Mix all the powders together and add the mashed potatoes. Now add salt as per your taste and mix well. Allow the stuffing to cool.
Pakora stuffing
4. Wash the green chilies and chop the top end of the green chili. Slit through the green chili and remove the seeds.
Green Chili - hero of our recipe :)

5. Now stuff the green chilies with the already prepared stuffing.
Stuffed green chilies

6. Now in a wok add oil for frying. Till the time oil heats up for frying the pakora prepare the batter.
7. Mix gram flour and all the dry ingredients together in a bowl. Make a well in the center of the bowl and gradually add water to make the batter. The batter consistency should be such that it is able to coat the green chili well.
8. Dip the green chili in the batter and coat well. Fry the green chili pakora.
9. Serve the pakora with chutney and some chaat masala

Tip - Lumps in the pakora batter can be avoided by adding water gradually to the dry ingredients and mixing it well.