Tag Archives: Blogging Marathon

Tres Leches – three milk cake


We all have dreams. Big, small and medium-sized ones.

And sometimes you just open your eyes in the middle of the night and see all of them come true.

In my case, that night my husband was there with a lens that costs more than my camera, a friend with the standing mixer I have been dreaming on forever and another friend with that bread baking book you have been reverently worshiping for a really long time.

And their families and kids were there…and there was a cake with candles lit and everyone was singing “Happy Birthday”.

So you see….you just need to turn a year older for a lot of your dreams to come true!!


To be very honest, it took me a minute to understand that they were singing to me…because instinctively, I tried waking up my son to wish him a happy birthday! Nobody caught me at that though, luckily :D.

It came out as an absolute surprise to me because celebrations of this kind was left behind over a decade back, when the bachelorhood days were over.

At that point of time, midnight cake cutting was part of our lives. Even now when I look back, I remember the fun we used to have. We used to think and plan so much about the gifts and the cake and the surprise and everything.

Oddly enough, I don’t remember any of the gifts I got for my birthdays then. Or the ones I gave to my friends on theirs. But I do remember that we made sure that the day was a very special one.

This year, one of my room mates was travelling from Boston to NJ. But she planned her trip as close as to my birthday as possible. She took me out for lunch where we took pictures and sent out to the rest of the group to make them jealous :D. They are all green right now, I tell you! (And I am going to pretend that they didn’t ask me why I was filling the whole frame :D)


Anyway, what I am trying to say is.. 10 or 15 years down the line, expensive and thoughtful as it is, I may not remember the gifts I got this year.

But I will never forget that it was an extremely cold and windy night. I will never forget that they had kids, some as young as 18 months of age. I will never forget that some of them stay over an hour’s drive from us.

And I will never forget that it was the middle of the week where in we all had to get back to the daily grind of going to work and school the very next day after staying up way past midnight.

And yet our friends came… just to wish me, just to make my day special. I will never forget that.

It’s easy to forget our blessings in the rush of everyday life. But I truly feel blessed. Indeed I do!

‘Happy birthday to me!’


Recipe source: The pioneer woman


  • 1 cup flour
  • 1.5 tsp baking powder
  • one pinch salt
  • 1 cup sugar, divided
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1/3 cup milk

Soaking syrup:

  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream


  • 2 cups heavy cream
  • 1/4 cup sugar


  1. Preheat the oven to 350F/180C. Grease two 9″ pans or a 9X13″ rectangle pan.
  2. Separate the eggs.
  3. Whisk the dry ingredients – flour, baking powder and salt – in a bowl and keep aside.
  4. Using a hand mixer, beat the egg yolks and half of the sugar until it turns pale. Add the milk and vanilla extract. Beat until its incorporated.
  5. Add this egg-yolk mix into the dry ingredients and gently combine with a spatula until you don’t see any streaks of flour.
  6. In a clean grease free bowl (and with a clean grease free whisk), beat the egg whites until they are bubbly.
  7. Add the rest of the sugar and continue beating until soft peaks form.
  8. Fold this mix into the flour batter and gently mix using a spatula until its all combined.
  9. Pour into the prepared pans and bake for 35- 45 minutes or until a skewer inserted in the middle comes out free of crumbs.
  10. Once the cake is done, let it cool and the flip it over to a plate. I poured the syrup onto the pan itself, so didn’t take the cake out of the pan.

To prepare the soaking syrup:

  1. In a bowl, mix the three kinds of milk – a can of condensed milk, evaporated milk and heavy.
  2. The taste is essentially diluted condensed milk’s, so if you don’t have evaporated milk, replace it with cream/whole milk.
  3. Pour this syrup gently onto the cake, ensuring that the sides are covered as well. Let the cake absorb the syrup. I divided this between two 9″ cakes.
  4. Decorate the cake with whipped cream and the top with cut fruits. I didn’t have any, so opted for chocolate pieces and sprinkles.

Note: You will have syrup coming out of the cake pieces. That’s how this cake is supposed to be.


This post is part of Blogging marathon. The whole of this month we will be posting baked goodies as part of this group blogging. You can check out the link  below for more details.


Filed under Cakes and Bakes

Pound cake – Ponque from Puertorica


March is a month that I really look forward to come. I turn a year older and so does the blog.

It’s 4 years today(31st Mar) since I started this ‘think out loud’ place of mine. I had a lot of encouragement from my husband. Well, there is only so much of my thoughts that he as a single person can handle and hence the push to share it with the virtual world.

Whatever it was, the man has stood with me through my cakes, cookies and my bakes. You will appreciate the sacrifice a lot more when I tell you he doesn’t like sweets at all(my son is slowly taking after him).

And that’s exactly what this blog is serving the whole of April. Lots and lots of baked goods. Stay tuned.

This post is a part of Valli’s Blogging Marathon. Check out her page or the linky tool below for some awesome (my son is 8 and my vocabulary reflects his choice of words) recipes from the other participating bloggers.


There are some twists to life that are simply put, unbelievable.My very next door neighbor is a sweet lady from Puerto Rico. And guess what, she is a professional cake decorator! For me, its like living next to a movie star!

Not only is she a great decorator, she is a generous spirit when it comes to sharing as well – be it recipes, her skills or her time. This recipe is from her. A pound cake from Puerto Rico called ponque.

It’s a sturdy cake and makes a good base for a lot of cakes. The syrup HAS to be made and the cake has to be sprinkled generously with it. The cake is dry otherwise.

Read on for the pictorial and the recipe at the bottom.


Beat 4 sticks(450 gms in total) of softened butter for a minute or two.


Add one cup sugar and beat using a hand/stand mixer until light and fluffy.


Add the egg yolks (12!!) one at a time and mix. Repeat until all 12 are done.


Add one tablespoon baking powder and beat it in.


Add one tablespoon of vanilla essence and mix again.


Add 3 cups flour in batches and fold it in slowly. You might have to add a couple of tablespoons of milk if the batter is too dry.


Remove the batter to a big bowl and keep aside.


Beat 12 egg whites until they bubble up. Then add the remaining one cup of sugar and continue beating.


Beat until soft peaks form.


Add this egg whites (meringue) to the flour batter mix.


Fold it in carefully, until you don’t see white streaks anymore.


Bake for about 45 minutes (this time will depend on the pan you use) or until a skewer comes free of crumbs when inserted in the middle.


Prepare the syrup using water to sugar in 2:1 proportion.


Switch it off once the sugar melts and add the vanilla and almond extracts and alcohol, if using.


Once the cake comes out of the oven, let it rest for 10 minutes, or until you can handle it. Flip the cake pan over a plate to transfer it to the plate. Line the cake pan with cling wrap. We will be returning the cake back to it.


Pour the cooled syrup slowly and carefully all over the back side, taking extra care to moisten the sides. For this cake, I used about 1-2 ladle ful for each side.


Flip the cake back over to the pan by placing the pan on the plate and turning it upside down to transfer it. Moisten the top portion as well, again slowly and carefully, taking extra care to moisten the sides.


Cover the cake with cling wrap so that it doesn’t dry out. You can leave this cake out overnight to soak in the syrup. Decorate as you wish the next day.

I glazed the 9″ round cake with ganache and decorated with fondant cut out letters.

Recipe source:  My neighbor Lizy


  • 4 sticks butter (450 gms), softened
  • 2 cups sugar, divided
  • 12 eggs,separated
  • 1/4 cup brandy (optional)*
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 3 cups cake flour, sifted
  • 2-3 tbsp milk, if you are not using the brandy

Syrup: The syrup is compulsory with this cake. Else the cake might be too dry.

  • 2 cups water
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 cup rum/brandy (optional)*

*The alcohol is used traditionally, but I skipped it.


  1. Heat the oven to 350F/ 180C. Grease and line a 9X13 pan. I used two loaf pans, one 9″ pan and a six inch pan.
  2. Separate the eggs.
  3. Beat the butter with one cup sugar using a hand/stand mixer until light and fluffy.
  4. Add one egg yolk at a time and whisk into butter mix until all 12 yolks are incorporated.
  5. Add the baking powder and mix.
  6. Tip in the cake flour and mix until its incorporated. Do not over mix. If you are using alcohol, you have to add now. Else you might have to add a couple of tablespoons of milk for the batter to come together.
  7. In a separate clean vessel, beat the egg whites and the remaining one cup sugar until fluffy and soft peaks form. Do not over beat.
  8. Fold this mix very gently into the butter-flour mix.
  9. Bake for about 45-55 minutes or until a skewer when inserted in the middle comes free of crumbs. Keep in mind that the baking time varies depending on the pan size.
  10. Let it cool once the cake is out of the pan.

Preparing the syrup:

  1. Mix sugar and water (1:2) in a pan and heat it until the sugar is dissolved. Add the extracts. Mix.
  2. Move the cake to a plate so that the bottom side can be moistened with the syrup.
  3. Using a ladle or a cup, pour about 1/2-1 cup of the syrup over the cooled cake very slowly and very carefully, starting with the edges. If the cake is moist, you can stop, else you will have to add more syrup as per the need.
  4. Now, place a cling wrap in the cake pan and return the cake to the pan. Add the syrup to the top portion as well.
  5. Cover the cake and keep aside to rest for at least a couple of hours to let it soak in the syrup.
  6. Decorate as you want the next day. Here, I have used ganache to glaze the cake and used fondant decorations to make it pretty.



Filed under Cakes and Bakes

Indian Food Odyssey : One state at a time

A recap of the 30 day Indian Food Odyssey. Click the link/picture to go the particular post.

Andhra Pradesh:


Arunachal Pradesh: Thukpa


Assam: Simple Lunch Platter


Bihar : A mini lunch with Sattu ka Bharta 


Chhattisgarh : Pancharatna Dal 


Delhi: A glimpse of street food 


A lunch platter from Goa


Gujarat : Mini Thali


Haryana : Halwa Poori Chhole


Himachal Pradesh : Meetha rice, Madra, Khatta and sweet chhole


Jammu and Kashmir : A mini platter



Jharkhand: Chilka roti and chana dal ki chutney



Karnataka Oota: Mini Meals


Kerala : A traditional breakfast


Madhya Pradesh : Indori Poha, Jalebi and Bhutte ki khees


Maharashtra: Poori bhaji Thali


Manipur : Mini meals




Mizoram: Cauliflower Stalk Bai


Nagaland: Dal with phool gobi and Naga chutney


Orissa: Odia thali 


Pondicherry: Simple Meals


Punjab da Khana



The desert state of Rajasthan


Sel roti from Sikkim


Pongal meals from Tamil Nadu

pongalfood (2)

Tripura Khichuri Bhog


Awadh Mini Thali from Uttar Pradesh



Uttarakhand Mini Meals


West Bengal: Luchi, Doi dharosh and Tok dal



Filed under Flat breads, Rice, Pasta, Side Dishes, Thali, This, that and the other

Bengal : Luchi, Doi Dharosh and Aamer Dal


From April first, the Blogging Marathon participants have been traversing through most of the Indian states (and some Union territories) trying out the regional food, one state at a time.

The final stop is at West Bengal and this is what I have prepared for the state. Check out the other Bengali recipes at the end of the post.


The posts done till now were prepared from the month of February and so all I had to do was schedule the posts to go live on that particular day. But unfortunately for Bengal, I kept procrastinating until the end. So April 30th came and went and I was still clueless about what to prepare.

I had bought some ready made rasgolla with an idea to prepare cheater’s rasmalai and to end the month long marathon on a sweet note. But then some ideas just don’t materialize…in this case, the idea(rasgolla) got eaten as such before I could improvise it as rasmalai.


The good thing was the rest of the participants did their share of Bengali dishes and I was able to browse through each of them and finalize mine. After ruling out rasmalai and the chanar payesh, which some had prepared, I decided on Vaishali’s Tauk dal and doi dharosh. It’s hardly surprising, given that I have already done three states (Gujarat, Delhi, UP and now Bengal) based on her blog :-).

It was also kind of in line with the lunch platter theme I was preparing for all the other states. So, tauk dal and doi dharosh it is…along with luchis and the left over ready made rasgollas. For the luchis, I prepared a corn kurma as a side dish. It’s not a Bengali recipe.


The Menu:

  • Doi Dharosh : Okra cooked in yogurt. This is a combination with Tok dal
  • Aamer Dal / Tok Dal/ Tauk Dal : Lentils with green mangoes and tempered with panch phoron.
  • Luchi :  Deep fried pooris made of all purpose flour.
  • Rice
  • Rasgolla : A Bengali sweet prepared of fresh paneer (or chena as it’s called) and soaked in sugar syrup. The ones here are ready made.
  • Corn Coconut Milk Kurma : This dish is NOT Bengali. I served it along with Luchi as there was no potatoes to make aloo dum.
  • Chili and Lemon wedge : on the side.

This is a picture of a Bengali Thali I had prepared two years back :-). Check out here for more pictures and the recipe links. bengali thali

Some more Bengali recipes in this space:


Filed under Flat breads, Side Dishes, Thali

Uttarakhand – Phaanu, Kaapa, Thechwani



Uttaranchal… Home of so many holy places.

Kedarnath. Badrinath. Haridwar. Rishikesh. Rudraprayag.

Origin of the rivers Ganga and Yamuna. The holy place of Devaprayag where the rivers Alakanandi and Bhagirathi meets and flows forward as Ganga. (Prayags are places where two or more rivers meet)

And home for some great hill stations : Mussoorie, Nainital, Chamba…

The state is as beautiful as it’s dangerous. Land slides, floods all happen there.


Coming to food, other than the regular ‘North Indian food’ (dal-chawal-roti-sabzi), the state has some really different recipes which I wanted to try. There were many more recipes I wish I could have tried, but finally zeroed down on Phaanu (with toor dal), kaapa and thechwani.

Kaapa is not very different from how we prepare the spinach gravy. All it lacks is the tamarind which is a must in most Tamil based recipes (or South Indian, for that matter). Phaanu is toor dal soaked and ground with chillies and ginger-garlic. A portion of this ground mix is shaped as cutlets and deep fried and the rest is made into a pourable gravy.

Thechwani is also a gravy-ish curry that pairs well with rotis and rice.

Go through this link for Uttarakhand dishes. Though it’s a restaurant review, they talk about some of the state’s delicacies. Now, if only I could get that recipe for chancha (rice cooked in buttermilk!).


The Menu:

  • Phaanu: Soaked and ground toor dal as a gravy base and a deep fried patty together in this recipe
  • Kaapa:  A gravy-ish spinach dish. I used the local variety available and mashed it a bit to get a homogeneous gravy.
  • Thechwani : Radish and potatoes curry where the veggies are not cut using a knife, instead crushed/mashed.
  • Rice
  • Roti
  • Tomato and Cucumber




Filed under Side Dishes, Thali

Uttar Pradesh : Awadh Mini Thali


We have reached the fag-end of the state wise culinary journey and today, we are in Uttar Pradesh. Regular day-to-day lunch is the common dal-chawal-subzi-roti combination (Rice with dal, roti and veggies), so I thought I would turn to the capital city Lucknow’s rich Awadhi cuisine.

Just like how I turned to Vaishali’s space for the Gujarati thali and the Delhi food fare, her Awadhi Thali was the first thing to come to my mind once I finalized on the Lucknowi food.


Awadh is the current Lucknow (and some surrounding regions) now and is known for its royal Nawabs and rich food fit for the kings. Dum style cooking (slow covered cooking over low fire) is what the place is most famous for.

This is what the wiki says: “The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like kebabskormasbiryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like muttonpaneer, and rich spices including cardamom and saffron. “


The thali here is a simple affair with a nawabi pulao that’s cooked in milk. Sultani dal is nothing but toor dal made rich with yogurt, cream and milk. Mattar ka nimona which is a green peas preparation. The bhindi is cooked in dum, though I couldn’t make out too much of taste difference.

Boondi ka raita is a simple yogurt prepared with ready made boondi(gram flour mini dumplings).

The lachha paratha is a favourite with my son. The rice too turned out to be good for my son since it was not spicy.


Thali idea : Ribbons To Pastas

The Menu:

  • Nawabi Pulao : A simple pulao cooked in milk. I added the vegetables too at the time of cooking itself. This is then layered and baked later.
  • Sultani dal : A toor dal preparation made rich by the addition of yogurt, milk and cream
  • Dum Bhindi : Bhindi curry, cooked dum style
  • Mattar ka nimona : Green peas curry
  • Boondi raita : Gram flour dumplings (boondi) in yogurt. A simple raita
  • Lachha Paratha : A layer pattered paratha.
  • Salad : Onion rings and lemon wedges





Filed under Flat breads, Rice, Pasta, Side Dishes, Thali

Tripura – Khichuri bhog


Tripura was the last of the NE states I had to hunt recipes for and again, lack of on line recipes didn’t help much. Vegetarian options were next to nil and I had almost given up hope when I came across this article about Durga pooja in Tripura.

The article mentions about the bhog (community food) that will be served later, which comprises of various items from luchi to khichidi and many vegetable items.

And tada….my problem was solved…a simple kichidi bhog for Tripura! I wish I had made luchis as well..


Tripura has a lot of Bengal population and the Bengali cuisine is also popular there. The kichidi bhog here is a Bengali fare, but I guess it is just as popular in Tripura.

The begun bhaja is very simple dish, yet it tastes heavenly. The whole meal is easy to prepare. This food will be a great hit with kids and adults alike.


The menu:

  • Khichuri : A one pot meal of rice and lentils. Cooked with veggies here.
  • Begun bhaja : Sliced eggplants, shallow fried here with minimum spices
  • Tomato chutney
  • Aloo sabzi : Pressure cook 3-4 potatoes, peel, dice and keep aside. Mash 1-2 potatoes. Take 1 tsp chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander-cumin powder, 1/2 tsp garam masala in a bowl. Add a little water and make a paste. Heat 2 tsp oil, add panch phoron (or jeera seeds and mustard seeds). Add the spice paste and cook for a minute. Add all the potatoes, one cup water and salt. Cook for 5 minutes, taste test and adjust seasoning.



Filed under Rice, Pasta, Side Dishes, Thali

Tamil Nadu – Pongal Meals


Pongal, the harvest festival of Tamil Nadu, marks a lot of new beginnings. Houses get cleaned, new resolutions are made and there is a lot of festivity and lot of food all around.

For me, this year’s Pongal feast marked the culinary journey through the Indian states. This was the first post to be cooked, clicked and edited. It’s a different matter that it’s being scheduled to go live at the last-minute.

This meal impressed my son (and my man).The kid’s eyes lit up when he saw so many small katoris (bowls), each with a little colourful food inside. This was one platter over which I didn’t have to push,nag, plead or threaten with him over eating.

And that’s how the idea of more dishes in small quantities started. Some thali’s he was okay with, some he was not. But on the whole, it’s been fine.

pongal food-001

Coming back to Pongal, it is a four-day harvest festival celebrated in the Indian state of Tamil Nadu. Though it’s ideally a farmer’s festival, the entire state irrespective of their livelihood method, celebrate it.

The celebrations start a couple of days ahead with cleaning of the house, discarding old stuff and even getting your house painted and all. The first day of Pongal, called Bhogi, is celebrated with burning off old stuff.

The burning /bon fire is no longer popular, but the cleaning and discarding stuff is still done.

pongal food-002

The second day is the main festival. Thai pongal. It’s the day we thank Lord Sun for his blessings and the harvest. Sweet pongal is made of the newly harvested rice and offered to the god.

Colourful rangolis adorn the door steps that day and the whole day has a brilliant festive feel to it.

The food is the traditional feast with lots of items, from deep fried vada to sweet payasam / pongal.

pongal food-003

The food featured here usually gets done on the third day. Maattu pongal. It’s the day farmers worship their cattle, for helping them with the harvest. Various ‘variety rice’ are made this day. Lemon rice, coconut rice, tamarind rice, curd rice are the most common ones.

The fourth day is the winding up day and that’s when people visit each other to celebrate the occasion. Beaches in Chennai overflow with people on this day of ‘Kaanum Pongal’.

Here, I started off the day with venn pongal (South Indian style kichidi – rice cooked with moong dal and tempered with ghee, jeera and pepper corns) with an easy sambar and sweet pongal. I served it for lunch as well, along with the colourful rices (lemon, coconut and curd rice).


The Menu:

  • Lemon Rice : Cooked rice flavoured with lemon juice. A regular South Indian lunch box recipe.
  • Coconut Rice : Cooked rice flavoured with grated coconut.
  • Cheppankizhangu Fry : Taro roots/ eddoe roots fried until crisp. Pairs well with all variety rices and even rasam rice.
  • Venn Pongal : Rice and lentils cooked together (like Kichidi). A popular South Indian breakfast recipe.
  • Chakkara Pongal : A jaggery based sweet rice preparation. Served as a dessert.
  • Curd Rice : Something South Indians cannot live without! The soothing, cooling combination of yogurt with rice. Every meal must end with this dish. The tadka here makes it all the more tastier.
  • Avasara sambar(quick sambar) : This is my MIL’s recipe. Soak a handful of toor dal (pigeon pea) and keep aside. The dal needs to be soaked for 20-30 minutes. Slice 2 big onions and 5-6 big tomatoes. Heat 2 tbsp oil. Add 1 tsp mustard seeds. Once it crackles, add the chopped onions. Saute till it’s pink. Add the tomatoes. Once it’s mushy, add 1-2 tsp chilli powder, 2 tsp coriander powder and salt. Add a cup of water, this amount needs to be adjusted according to the consistency you require. By now, the dal must have soaked for some 20-30 minutes, grind it to a smooth paste and add it to the boiling sambar. The sambar will start to thicken now, taste test and adjust the seasoning. Serve with any of the tiffin items.
  • Vada: The one featured here is from our lovely neighbour.


pongalfood (2)


Filed under Rice, Pasta, Side Dishes, Sweets and Desserts, Thali

Sikkim : Sel roti/ sael roti


I remember the time I started making rotis/chapatis. The game that we had was “Guess the shape!”

India map was the most common one, but animal shapes like kangaroo or cheetah too weren’t uncommon. We used to have a lot of fun, letting our imagination run wild, while savouring those out of shape rotis. The good thing was, no matter what the shape is, the taste was fine.

Now when I roll out chapatis, it doesn’t come as a perfect circle, but it’s stopped being closer to a square! So I am happy…

Coming to these Sel rotis, which are quite popular in Sikkim, the shape is nowhere close to how it should look like! But again, the taste was fine, so I guess, it’s ok…for a first trial, at least.


While looking for Sikkim recipes, I came across this NDTV article which talks about the culinary changes that has come over the place. There was a mention about Sel roti in there and that helped me decide the menu.

A bit more digging showed that Sel roti is originally from Nepal and is eaten with potatoes in various forms, aloo ko achar being one amongst many. This is a nice post about Sel rotis.

Though I tried the given combination of potato and sel roti, with yogurt, I couldn’t understand the combination-connection. The sel roti was great, the potato was great, but there was no chemistry between the two!

May be, these are acquired tastes or may be I should try out the original before passing that statement :-).

I loved the Sel roti, despite its poor shape. I first used a coke bottle and the batter oozed out completely. Then I used a squeezable ketch up bottle, that’s how I got the wriggly Sel rotis. I tried pouring from my hand as well. The shape wasn’t great, but it wasn’t bad either.

sikkim (2)


The Menu:




Filed under Break Fast Recipes, Flat breads, Side Dishes

Rajasthani Mini Thali


Rajasthan, the desert land, is a beautiful state with a colourful history behind it. It is the land of ‘Rajas(kings)’ (Raja-sthan) and there are many palaces and fortresses there, reflecting the state’s rich royal heritage.

Travelling to Rajasthan was a dream and we did travel to Jaipur and Jaisalmer 8 years back. It’s still an experience I relive and relish, especially the Jaisalmer fort. If possible, I would love to go there again…and again….and again


Not just the palaces, Rajasthani food is also famous. Their cooking style is a bit different. They bank on pulses and dried vegetables more than fresh veggies, since the desert is no ideal place to grow vegetables. It’s all different with advanced irrigation techniques and easy transportation now a days.

Yet you will find extensive use of pulses in Rajasthani cooking.


We had been to Choki Dhani,  a Rajasthani village resort which showcases food and art culture from Rajasthan. We went as a group and so had fun. The place was over crowded and the waiting time for each and everything was long, but since we were a big group, the waiting time was yacking time and hence a happy time as well :-).

My son enjoyed the trip a lot (‘a lot’ is really less to describe his happiness) and surprisingly, loved the food also a lot.

He finished almost everything on his plate, without much fuss. He was hungry and the food was tasty.


The menu I have here is a bit on the lines of what we had in Choki dhani. They served us phulka, puri and bajra roti…all of which my son loved. I have replaced the puri with missi roti.

They started off with churma and brought the dal and baati. Then came the kadi and gatte ki sabzi. I skipped the last one, it deserves a separate post on its own :-). There was palak paneer and an aloo ki sabzi to go with the rotis. Some 3-4 varieties of pickles and chutneys were served.

Kichidi came later and it was served with sugar. Keeping the Chennai crowd in mind, they have included rasam, sambar rice and curd rice in the menu as well.

So here I have 3 bread varieties, an aloo curry and a mixed veg curry to go with it. Kichuri, dal and kadhi with 2 types of pickle/chutney as well.


The Menu:

  • Khichuri/Kichidi : Rice and moong dal cooked together with a pinch of turmeric powder and salt. Vegetables can also be added to make it healthier.
  • Bajre ki roti  : A whole grain roti made of millet flour. It’s usually made as a single thick roti, saving cooking time. The dough is crumbly because of the absence of gluten, so thick roti is the way to go.
  • Missi roti : Roti made with chick pea flour (besan). Has many versions and this is one of them.
  • Phulka : Thin whole wheat roti  which is cooked in the flame directly for puffing up. No oil is used.
  • Sabz Jaipuri : A mixed vegetable preparation from the city of Jaipur.
  • Atte ki kadhi : A yogurt based preparation which uses whole wheat as the thickening agent instead of the usual chickpea flour (besan)
  • Aloo ki sabzi : A simple potato preparation that goes all around India.
  • Dal : My friend’s preparation :-). Here is a the recipe for Pancharatna dal, which is very popular in Rajasthan as well.
  • Malai Mirch : Chopped green chillies, fried in ghee and then cooked with cream. YUM!
  • Lehsun Chutney : Garlic chutney, pairs well with the breads
  • Pyaz, Nimbu, Mirch : Raw onions, lemon wedges and green chillies. The green chillies can be fried in ghee/oil.




Filed under Flat breads, Rice, Pasta, Side Dishes, Thali