Sunday, 17 September 2017

Salt Crusted Potatoes

There are some recipes you try and then there are some recipes you are very excited to try. This one fell in the second category. I had this recipe bookmarked since about four years and finally got down to making it the other day.

It has a completely rustic look and that is what attracted me to it and I should add absolutely easy peasy. I had seen the recipe in this post and I have by and large used the same recipe with just a few minor tweeks.

Adapted from here.

Here is how I went about it:


300 grams of baby potatoes,
2 tsps of rock salt,
Water as required


4-5 large garlic cloves,
Green chillies to taste (I used about 5 spicy ones),
¾ cup of coriander leaves,
1 tsp powdered cumin,
2 tsp lemon juice,
2 tsp olive oil


Scrub the potatoes clean. Place them in a shallow vessel so that the potatoes lie in a single layer.

Sprinkle the salt and add water till the potatoes are just covered.

Get it to a boil and then lower the heat and cook uncovered till all the water is evaporated and the potatoes are cooked. Cook further till the potatoes take a wrinkled look. That’s it they are ready to serve.

For the dip, blend together the garlic, green chillies, coriander leaves, cumin powder, lemon juice and olive oil to a smooth paste. Please note that there is no salt in this blend.

Serve the potatoes with the dip and enjoy the rustic look.

Thursday, 14 September 2017

Breadfruit Sabzi (Varutharacha Kadachakka)

My earliest memory of bread fruit is a tree we had in the compound of my primary school. This is not something we consumed regularly then..but it looked so similar to the jackfruit we would consume every season only it was much smaller and had a smooth outer skin…and yes much bigger leaves.

A neighbour of mine who is from Coorg gifted us some breadfruit from her tree when she returned from Coorg. So nice to have such sweet neighbours who are willing to share fresh vegetables directly from the farm. Thank you aunty! 

I made a sabzi out of it for my lunch yesterday day. It was relished by all my friends in office, that is when I decided to post it on my blog. It is a very simple recipe actually.


1 breadfruit,
1 tsp red chilli powder or to taste,
½ tsp turmeric powder,
1 ½ tsp coriander powder,
Salt to taste,
1 cup of grated coconut,
5 sambar onions,
1 tsp cumin seeds,
1 tsp powdered curry leaves,
¼ tsp garam masala powder,
1 ½ tsp coconut oil,
¼ tsp mustard seeds,
Few curry leaves


Peel the breadfruit and wash it. Cut it into four pieces lengthwise. Next cut off the center rib and cut it into small pieces.

Transfer the pieces into a cooking vessel and add the salt, chill powder, turmeric, coriander powder and salt. Toss it till it is well mixed. Next pour a cup of water and cook till done.

Dry roast the cumin seeds and add the sliced sambar onions. Roast it till it softens then add the coconut and roast till light brown. This is when a lovely aroma will fill your kitchen. Lastly add the powdered curry leaves and mix. Let it cool and grind to a paste using a little water, let the paste not be too fine.

Mix this paste in with the cooked breadfruit and add some water and mix well. Cook for another 5 minutes. Turn off the heat and sprinkle the garam masala powder.

Lastly heat the coconut oil; once hot add the mustard seeds and when they splutter add the curry leaves and switch off the heat. Pour this over the sabzi.

You can also make this with a gravy, in that case increase the amount of coconut to 2 cups and add add water till it reaches the required consistency.

Goes well with phulkas and rice and dal too.

Friday, 10 March 2017

Umm Ali – An Eggless Bread Pudding

This post is dedicated to my friend Saro’s husband Martin, as he really appreciated this preparation. For someone who loves to cook and experiment, it is such a pleasure when their preparations are well relished. Thank you Martin :-)

Umm Ali
Umm Ali

What attracted me to this recipe was the name. According to Wikipedia this is a national dish of Egypt. It is made with puff pastry, milk and nuts. I have used plain white bread and have also skipped the nuts in the main preparation. For the topping, I experimented and used an ingredient which gave the dish a signature flavour. Here is my take on Umm Ali

Umm Ali
Umm Ali


7 slices of white bread,
1 ¾ cup of milk,
6 tbsp condensed milk,
8 tbsp sugar,
1 cup of malai or cream,
2 orange flavoured biscuits


Trim the edges of the bread and cut them into four pieces.

Place them in two layers in a baking dish.
Umm Ali
Umm Ali

Mix the milk, condensed milk and 3 tbsp sugar and boil it gently. Pour this mixture over the bread and let it soak.

Mix the malai or cream with the remaining sugar with a gentle hand. Spread this over the soaked bread.

Crush the orange flavoured biscuits over the pudding.

Umm Ali
Umm Ali

Preheat the oven to 175oC. Bake this for about 15 minutes. Let cool and then refrigerate.

Serve chilled.