When talking about comfort food, how can one not mention "Kadhi". This buttermilk soup has been a part of various cultures...atleast the one's I've known.. Be it a Gujrati Kadhi, or a Maharashtrian Kadhi, a Punjabi Kadhi, or a More Khozumbu down South...its pretty much the same ingredients but uniquely distinct flavours...But if one were to analyze Kadhi's importance in Indian cuisine, then the only logical answer that I can think of is most Indian cuisines are hot and fiery and to counter that, buttermilk is used. Kadhi, hence, becomes an instant seller as its full of flavours, tangy, and most importantly a comfort food to most people.

I've tasted all the versions of Kadhi..and I enjoy them all..The best combination of Kadhi is with Onion Pakoda or Onion Fritters. But really when it comes to cooking...I'm very experimental...I have my own version of kadhi..which tastes good as well.. Basically its a concoction of all the above types....:)

Ingredients: Makes approx 2 servings
3 cups sour buttermilk,
1 onion, chopped length wise into thin slices,
8-10 garlic pods, chopped length wise,
5-6 curry leaves,
2-3 green chillies, slit lengthwise,
1-1/2 tsp cumin seeds,
1 tsp fenugreek seeds,
1 tsp turmeric powder,
1 tbsp cornflour, mixed in 2 spoons of water,
1 tbsp oil,
Salt as per taste,
Fresh green coriander, chopped,

1.) In a bowl, mix buttermilk, salt to taste, and turmeric powder. Mix well and set aside.
2.) Heat oil in a pan, add cumin seeds and fenugreek seeds. Add the onions, green chillies, garlic, and curry leaves. Mix well and allow the onions to turn golden brown.
3.) Add the buttermilk mixture and mix well. Keep the flame low.
4.) As the mixture starts coming to a boil, add the cornflour/water mix. Keep stirring continuously. Turn off the heat.
5.) Garnish with fresh coriander and serve hot with onion pakodas.

Sneek Peek:

Truly divine!!!
Off late, there's lots happening on the home front. We've been having guests off and on and dinners are exotic...Mostly I'm out shopping for groceries and marinating and cooking and cleaning...etc..etc.. Phew!!! Its hectic and tiring, yet am quite delighted to do so..

This afternoon I thought of making myself some simple and basic food for lunch..and what better than a simple Egg Bhurji, served with some dal, rice and pickle...Awesome combination...isn't it..I know your mouth is watering as well :-) This is comfort food and very simple and fast to make..I love Egg Bhurji and I can eat it just as is...Delicious...

Ingredients: (Serves approx 2 persons)
4 eggs,beaten well,
1 large onion,finely chopped,
1 tsp cumin seeds,
1 large green chilli,finely chopped,
4 tsp oil,
Salt as per taste,
Green coriander, finely chopped,

1.) Heat the oil in a pan. Add the cumin seeds. As it splutters, add the green chilli and onions. Stir fry until golden brown.
2.) Add salt as per taste to the beaten eggs and mix well.
3.) Pour this over the onions and mix well. Once the eggs have scrambled, keep stirring until you see the water has evaporated and oil starts to seperate. The colour of the eggs will turn golden brown and slightly crispy.
4.) Garnish with fresh coriander and serve hot.

Sneek Peek:

I enjoyed a scrumptious meal today and am off for a quick nap...:-)
If there is one sweet dish that I can have at any time of the day or night..its Rawa Kesari. I love it..and any version of it is fine...plain, or with pineapple...From the time I remember flavours, I know Rawa Kesari. I love the way my mami makes it..she adds loads of ghee..and you know me..I never count my calories :-)

Both my MIL and FIL are wonderful cooks and this dish is prepared by my FIL. I cannot take any credit of the entire process except the photographs!!! And just because my FIL knows that I blog..he's taken extra care to decorate it so beautifully...I just don't have any words left.....except..Thank You!!!

Here's how he made it...

1 cup semolina, dry roasted slightly,
3/4th cup sugar,
2 cups water,
5-6 tbsp of ghee,
1/2 tsp cardamom powder,
Few cashews and raisins for garnish,
Few saffron strands dissolved in 2 tsp of warm milk,(optional),

1.) Heat 2 tbsps of ghee and fry the cashews & raisins until golden brown in color. Remove and set it aside.
2.) In the same pan, add the remaining ghee. Add the semolina and fry for sometime. Add the sugar and keep stirring continuously.
3.) In the meantime, in a another vessel, bring the water to a boil.
4.) Add the boiling water to the semolina/sugar mixture. Keep stirring continuously so that no lumps are formed.
5.) Add the saffron dissolved milk and the cardamom powder and mix well.
6.) Garnish with fried cashews and raisins.

Sneek Peek:

Have it hot or chilled, it tastes awesome any which ways...For all festivities, Rawa Kesari is a must in our house...there is never a dearth of people to hog it you know :0)

This is my second entry for Food In Colours hosted by Aparna of My Diverse Kitchen and the original brainchild of Harini from Tongue Ticklers.
Breakfast is an important meal for all and especially considering at home we have only the breakfast and dinner together, its even more important to make sure that I make something which is liked by everyone. Its really difficult to come up with something new for breakfast everyday. I myself don't like to repeat the same dishes, leave apart the weird faces my hubby and son make :(

Yesterday, I bought a loaf of triangle shaped sandwich bread thinking I'd make sandwich's for breakfast today. I had decided to make a vegetable sandwich but as luck would have it..I got up a little late and everything just got delayed. I decided to switch over to a faster option of Instant Garlic Bread..

Here's how I made it...

Bread slices,
4 tbsps salted butter,
7-8 garlic cloves, crushed or very finely chopped,
Oregano seasonings, (I've used the one's you get from Pizza Hut/Domino's)Chilli flakes, (optional), (I've not used it here)
Salt as per taste,

1.) Pre-heat the oven to 200 degrees.
2.) In a small bowl, mix the butter and the crushed/chopped garlic. Check and adjust the salt.
3.) Butter the bread slices with this mix and sprinkle oregano and chilli flakes.
4.) Toast the bread until the sides start to turn brown.
5.) Serve immediately.

Sneek Peek:

This tastes divine...especially when served along with a pasta dish...But like I said..its a tastier option than serving just a regular bread & butter for breakfast.

We love garlic bread...and we finished it all :) Yum Yum... :-0)
A few months back, for Christmas, I had a small tea party. I had decided to make an Orange Cake from a paper cutting I had resevered for sometime. Shortly, after the tea party, I went off on a vacation and this post just did not get published. When Aparna announced the FIC-Orange this month, I knew what I had to do :-) Food themes like this, inspire you to get your posts out however lazy you might feel..:-0)

I had never made an Orange Cake before and this recipe was fairly simple. Thought of giving it a try. Good quality oranges are available during winter here (though nowadays oranges are available all round the year)especially the imported ones.

The orange glaze is the best part about the whole cake which I realized only after eating it!!! This cake makes a perfect tea time cake, if you have some oranges handy..

Ingredients for the basic Orange Cake:
2 cups flour,
1 cup powdered sugar,
1/2 cup unsalted butter, softened,
2 eggs,
1/2 tsp salt,
2 tsps baking powder,
Zest from one orange,
1/2 cup orange juice,

1.) Pre-heat the oven to 180 degrees for 10 mins.
2.) Sift the flour, salt, and baking powder thrice and set aside.
3.) In a bowl, beat the eggs. Add the sugar and butter and beat until creamy. Stir the zest and the juice of the orange at this point.
4.) Fold the flour mixture gently. Scrape down the sides and mix evenly. Pour the mixture into a greased pan.
5.) Bake in the centre of the oven for 30 mins or until skewer inserted comes out clean.

Ingredients for Orange Glaze:
Juice from one orange,
1/4 cup sugar,
2-3 drops of orange colour (optional),

1.) Mix the sugar and the orange juice and place it in a small pan.
2.) On low heat, keep stirring the mixture until the sugar is dissolved. If using color, add at this point.
3.) Once the cake is done, remove it from the tin immediately and transfer onto a plate or turntable.
4.) If the cake has puffed up in the middle, turn it over so that you have a smooth surface.
5.) Pour the glaze over the cake immediately. Allow it to cool down completely and then cut into pieces.

Sneek Peek:

The cake came out well, except that it had puffed up a little in the middle. I had to press it down a bit, so that the glaze gets soaked in properly.

The taste was awesome and we all loved it. The butter was a little less (the original recipe called for 2 cups of butter!!!) and hence the cake was slightly on the dry side. But since I was serving this for tea..it was fine. It went very well with the mood of Christmas as well!!!

The glaze had the right amount of sweetness, tang, and flavour and had soaked in well. Overall, quite an orangy experience!!!

Sending this off to Aparna of My Diverse Kitchen who is hosting the Food In Colours for the month of February, the original brainchild of Harini of Tongue Ticklers