Thursday, July 2, 2009


Being vegetarian I am big fan of gujarati and rajasthani food. Every month we use to go to Rajdhani restaurant to catch dish of Dal bati and churma. Having sweet tongue I use to finish of churma first J.

When it comes to cooking something from leftovers I become real innovative. As you should cook in such a way that others will not only like it but should not understand it’s made out of leftovers. So I tried this recipe, after the first spoon in my mouth, I patted my own back and hubby dear didn’t even came to know it’s made out of leftover chapattis and it was as delicious as the rajdhani dishJ

Preparation Time: 5 mins

Cooking Time: 5 mins

Serves/ Makes: 2

Utensil Needed:

Mixer Grinder

Frying Pan


4 Left over Chapattis

4 tsp Ghee

½ tsp Cardamom Powder

1 tsp broken Cashew Nuts

1 tsp Raisins

1 tsp broken Walnuts

1 tsp broken Almonds

8 tsp Sugar (adjust your Sweetness)


Tire the chapattis into pieces. Grind it into fine powder in mixer grinder. Now in a frying pan, melt ghee. Roast in ghee all the dry fruits till golden. Now add the powder chapattis. Roast it and keep stirring it continuously to avoid burning for about 3 minutes on low flame. Now add cardamom powder and sugar and mix well for another 1 min. Switch off the gas and keep it on hot pan for 10 minutes. Churma is ready to serve.

Tip: Continuously mixing on low flame is key point as we want granulated texture.

Wednesday, July 1, 2009


This is Ina Garten’s revised Version of Lemon Yogurt cake. I had Lots of Oranges and yogurt in my refrigerator, so while watching her recipe I got tempted to make it , so I made my version with few changes in her recipe and the result was awesome . I love oranges and this cake was one of the best cake from my oven. I pass it on some to my friends and they too love it. It’s super orangy and super moist cake which melts in mouth. It’s a must try recipe.


2 1/2 cups All – Purpose Flour

1 ½ tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon Powder

3 Eggs

1 cup sugar

3/4 cup melted Butter

2 tsp orange zest

1 tsp Vanilla Essence

1 cup Plain Yogurt

1/2 cup orange juice (I use fresh-squeezed)

For the Syrup:

1 cup Sugar

1/2 cup Water

1/2 cup orange juice

1 Cinnamon Stick

2-3 pieces Orange Peel/Zest


1. 1

Preheat the oven to 350°F.Grease with butter and dust flour to the cake pan. First combine all the dry ingredients in a mixing bowl. Beat together the eggs and sugar until foamy. Add the butter, grated orange zest, and vanilla. Add yogurt, Orange juice, and dry ingredients to the egg mixture gradually. Bake for 45 minutes, until the cake is firm and golden.6

Combine all syrup ingredients in a small saucepan and bring quickly to a boil. Lower heat and simmer for 10 minutes. Allow to cool, and remove the cinnamon stick and orange peel. Pour all the syrup on cake surface while it is still warm. Let the cake cool down. Cake will absorb all the syrup . Let it cool down for around 4-5 hrs. This cake taste its best next day when syrup sinks in the cake and it become nice moist and orangy.