Lemon Poppy Seed Bundt Cake

I had decided to nail this beauty last spring, but it did not work out that well. Then I did my research and finally this spring I got what I wanted. And it took me summer to blog this recipe. Sometimes I seriously wonder, do I run out of time or am I just getting more and more lazy by the day! Time to work on my time management now.

This recipe is inspired from my favorite — Dorie Greenspan, with a few modifications. I did not make any icing or frosting for this cake as the beauty of this cake lies in its citric flavor and I did not want to ruin that with the sweetness of sugar. Hence, this will pair best with your evening cup of coffee or tea. That fresh citric flavor and lemony smell will keep you refreshed for the rest of the day. Read More


Clams Curry / Tisaryache Kalvan

When it comes to seafood, I just can’t resist to buy it. After our short visit to New Orleans, I had decided not to eat seafood for at least a month as I literally got overboard with chargrilled oysters, Po’boys with shrimps and prawns, Gumbo with crawfish and what not. Three days there and I felt I had eaten a whole year’s worth of seafood. But I guess, it was just a temporary thought and now I take it as a sign and declare that New Orleans is one of my favorite seafood destinations.

So, the point is, in my recent visit to the grocery store, these clams were my impulse buy. When I see live stock of clams or mussels, I simply buy it. And I never buy the frozen ones. I mean I am good with frozen shrimps, prawns, crabs etc but definitely not clams and mussels. I feel, we can get the best flavors from these shell fishes only when they are bought alive. Read More


Multi Legumes Tikki Burger

When someone mentions junk food, the images that pop up in our mind are generally those of pizza, burger, fries, coke etc. Not commenting about fries and coke but yes, we can convert junk to healthy when it comes to pizza and burger. Although I am still working on pizza, I have made a wonderful attempt towards burger tikki. Also, you can use multi grain burger bun to make it healthier. And an additional dash of salad will solve the remaining purpose.

This is my first attempt towards making burger bun, and I was somewhat satisfied with it but not happy. So, I will leave apart that part today and will share my happy part and that’s vegan tikki that I made from moong, lentils, brown chickpeas and moth beans. All these legumes are good source of protein and have dietary fiber, calcium, folate, iron and many more nutritive elements.

Ingredients:

  • 1/8th cup moong beans
  • 1/8th cup masoor beans (lentils)
  • 1/8th cup chickpeas
  • 1/8th cup mataki (Moth Beans)
  • 1/8th cup boiled corn
  • 1 medium sized golden potato boiled and mashed
  • ½ cup chopped cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper powder
  • 2 teaspoon paprika / red chili powder
  • Oil as required
  • Salt as per taste

Yields: 12 Small tikkis / 6 Regular tikkis

Procedure:

  • The very important thing is to soak moong beans, masoor beans, chickpeas, moth beans in water overnight. And then boil it in pressure cooker for two whistles. I will suggest not uding canned beans.
  • Once the beans are cooked, boil potato and corn. Add beans, corn and potato in a large bowl and mash together. Potato here will be the binding agent for our tikki.
  • Add cilantro, garlic powder, cumin powder, onion powder, black pepper powder, chili powder/ paprika and salt to this mixture and mix well.
  • Form patties and shallow fry till they turn brown on each side.
  • Place it in a bun with your favorite salad.