Rich Belgian Waffles

 Serving : 4                                                    Time: 25 minutes                           Difficulty : Easy

Today happens to be my grand son’s birthday. His one request last night was – “Please make waffles from scratch” This is an old recipe that I have been making for years. Everyone in the family loves it with melted butter and syrup, but personally I like it savoury, so I added finely chopped tomatoes, onion flakes and cheese. Once it was done, I drizzled it with the Peruvian Aji Sauce I had posted last week!!Totally yumcious!!




3 eggs beaten lightly

1 1/2 cups buttermilk

1/2 cup veg or canola oil

1 1/2 cups unbleached flour( I used King Arthur)

1 tsp baking soda

2 tsp baking powder

1 tsp salt


Method :

Mix the first three liquids together.

In another bowl, sift together the flour, salt, baking powder and baking soda together. Using a whisk, beat in the liquid into the dry ingredients. Whisk lightly for 1 minute or so. Do not over whisk as the waffle tends to get rubbery. Let it sit for 10 minutes.

Meanwhile, heat up the waffle maker. When ready, pour in the liquid waffle and cover and cook.

Serve with melted butter and syrup or honey. Enjoy

Like I mentioned above, I like my waffles savoury, so I add the following on top of the liquid waffle in the waffle maker – finely chopped tomatoes, onion flakes and any cheese you like( I like sharp cheddar or pepper jack). The combinations are limitlessIMG_1052

Other combinations –

Ham & cheese

Tomatoes, chillies and cilantro

Mashed bananas, 1 tbsp lemon juice and 2 tbsp sugar

Chopped mangoes/ strawberries/ any fruits – fresh or frozen

Chopped pecans/ cashews/ walnuts mixed with 2 tbsp sugar

Whatever your imagination can take you to!!


Posted in Buttermilk, Canola oil, Cheese, Cilantro leaves, Egg, Unbleached flour | Tagged , , | Leave a comment

Spicy Green Aji Sauce ( Peruvian)

Time : 15 minutes                                                                                                                            Difficulty: EasyIMG_1041 IMG_1042


In NYC, there is a Cuban restaurant, called Tina’s. Any Cuban food you order, always has this fantastic green sauce as an accompaniment. My daughter would order a pint to go and we would use it for everything. I decided to try making my own, and after many hits and misses, came up with the sauce pictured above. Let me say, that it has come out absolutely delicious and goes great even on hot toast!

Ingredients :

3 Jalepenos (increase or decrease the quantity – as per taste).

4 -5 cloves of garlic

1 large bunch of cilantro or hara dhania (one and the same thing)

Juice of 2 limes

3/4 th to 1 cup mayo

1/8th cup olive oil ( approx 4 tbsp)

Salt to taste



Wash and drain the cilantro well. Place all the ingredients in a blender and blend till smooth.

Bottle and let it rest in the refrigerator for 24 hours before using, as all the ingredients bloom while resting!


Posted in Cilantro leaves, Garlic, jalepenos, Lime juice, Mayo, olive oil | Tagged , , , , , | Leave a comment

Some Things You May NOT Know – Very Useful Tips To Make Life Easier!

1) Ants Problem: Ants hate cucumbers.Keep the skin of cucumbers near the place where ants come in or an ant hole.

2) To get pure and clean ice: Boil water first before freezing.

3) To make the mirror shine: Clean with Sprite. The mirror will shine.

4) To remove chewing gum from clothes: Keep the cloth in the freezer for an hour.

5) To whiten white clothes: Soak white clothes in hot water with a slice of lemon for 10 minutes. It removes all dinginess.

6) To give your hair a shine: Add one teaspoon of vinegar to hair to mug of water and then pour over hair,and then rinse hair.

7) To get maximum juice out of lemons: place in microwave for 20’seconds
and then juice them.

8) To avoid smell of cabbage while cooking: Keep a piece of bread on the cabbage in the vessel while cooking.

9) To avoid tears while cutting onions: Chew gum or place onion in a microwave and zap for 20 secs.

10) To remove ink from clothes: Put toothpaste on the ink spots generously and let it dry completely, then wash.                                              

11) To skin sweet potatoes quickly: Soak in cold water immediately after boiling. The skin slips off easily.
12) To get rid of mice or rats: Sprinkle black pepper in places where you find mice or rats. They will not come back.
13) To make your house bug proof, plant mint all around your house. It is also a great deterrent for mice and other rodents as well.    
14) To peel  hard boiled eggs effortlessly, place one or two hardboiled eggs in a  small glass jar.  Put in some water and screw on the lid. Shake the eggs consistently for about 1 minute. Open the lid and voila!, the eggs have been peeled! Very easy, especially when making devilled eggs!                                            

 15). To clean a splattered inside of a microwave, place a bowl of water and zap it for 2 minutes. The insides are now so easy to clean up!

Hope all these help!!

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Cauliflower,carrot and turnip pickle (gobi,gajar,shalgum ajar)

In North India, one looks forward to making and eating this special vegetable pickle!                     I learnt this particular pickle from my cousin’s mother-in-law Sushila Aunty. She passed away a few years ago. While  going through my recipe file I came across her gobi,gajar,shalgum archar recipe. I realized that ever since I came to the the late 20th century, I have not eaten this delicious pickle. Since our temperatures in the North East are still in the single digits, I decided to make this glorious pickle and am so glad I did. Thank you Sushila Aunty (may your soul RIP) for giving me the recipe!

Gobi,Gajar, Shalgum Achar

Gobi,Gajar, Shalgum Achar



1 Kg Cauliflower separated into florets                                                                                              750 gms Carrots – peeled and cut into 1 1/2 inch pieces                                                                750 gms Turnips – peeled and  cut into 1 inch pieces                                                                      125 gms each of chilli powder,  mustard powder &  salt                                                                125 gms ginger, garlic and onion ground together in 1/2 cup vinegar                                          125 gms tamarind soaked in 1/2 cup vinegar                                                                                  500 gms jaggery soaked in 2 cups of vinegar                                                                                  3 Tbsp garam masala                                                                                                                          500 oil ( either mustard or canola or canola/mustard in 50-50 proportion)                              3 to 4 cups of malt or apple cider vinegar.


Method :

In a large pot heat the oil. When smoking hot, put in the ground, ginger, garlic and onion paste. Stir fry till a beautiful golden brown.                                                                                 Next add all the powdered spices and saute for a 1/2 min or so. Next add the jaggery and let it come to a boil.                                                                                                                         Add all the vegetables and the soaked tamarind. Cook for 3 to 4 minutes.                                 Take the pot off the heat and let it cool down. When completely cold, adjust the seasoning and if required add the vinegar in multiples of 1/4 cup. Mix well.                                               Put into sterilized bottles. Let it remain for 48 hrs before using.

Delicious!!!! with roti or paratha.

Posted in Carrots, Cauliflower, Chilli Powder, Garlic, Ginger, Jaggery, Kosher salt, Mustard powder, Tamrind, Turnip, Vinegar | Tagged , , , , , , , | Leave a comment

Chocolate Chip Zucchini Cookies

Love this recipe, so I am reblogging it on my site. Thank you

Our Sweet Kitchen

photoPerfect for the summer season & made with fresh zucchini from our garden! They are waiting (along with a glass of milk) for my sweetheart. The smell of chocolate chip cookies reminds me of the children’s book “The Doorbell Rang”, by Pat Hutchins. If you haven’t read it, check it out of the library on a rainy day & read it to your kids (while cookies are baking in the oven, of course).

3/4 c. butter (room temp)
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. grated zucchini
2 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
12 oz. chocolate chips

Cream together butter and sugar for about 3 minutes.
Beat in egg and vanilla.
Stir in zucchini
Stir in dry ingredients
Stir in chocolate chips
Grease cookie sheet & drop by heaping teaspoonfuls.
Bake @ 350 for about 12 min…

View original post 14 more words

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The easy roast chicken

Serving : 4 – 6.                    Time: 2 hrs 15 min.                        Difficulty : easy
Easy Roast Chicken

Easy Roast Chicken


1 whole chicken – approx 5 lbs
1 lemon
1 onion
1 bulb of garlic
2 lbs potatoes
1 lb. carrots
4 tbsp butter
Kosher salt and freshly ground pepper


Heat the oven to 450 F.

Clean, rinse out a full chicken. Pat it dry inside and out.

Slice 2 tbsp butter into thin strips and melt the remaining 2 tbsp butter. Keep both aside.

Mix the kosher salt and freshly ground pepper.

Peel and cut the potatoes and carrots into thick wedges.

Slice the onion into chunks and cut the garlic bulb and the lemon into half.

Place the potatoes and carrots in a deep roasting pan.  Salt it well. Place a rack over these vegetables.

Using your fingers,rub the kosher salt & pepper mixture under the skin of the chicken. Then insert the thin strips of butter under the skin of the chicken breast and leg.

Rub the salt and pepper mixture inside the cavity of the chicken. Once done stuff it with the onions,garlic and the lemon.

Brush the melted butter all over the chicken, and then rub it all over with the salt mixture.

Tuck the wing tips behind the neck and using a twine tie both legs together.

Place the chicken on the roasting pan rack and put it into the oven for approximately 2 hours. Half way through, brush some more melted butter on the chicken, so that the skin gets to be crispy!

To check it is done, the internal temperature should be about 165 F, and the juices should run clear when pierced at the juncture of the thigh.

Serve with the roasted vegetables and hot rolls.

Posted in Butter, Carrots, Chicken, Garlic, Kosher salt, onions, Pepper, Potatoes | Tagged , , , , , | 1 Comment

Penang style Prawn and Pineapple Curry

Serving : 4 to 6                            Time : 30 min                                         Difficulty : easy



Penang style Prawn & Pineapple Curry

Penang style Prawn & Pineapple Curry


1 1/2 tablespoons oil
2 tablespoons Penang curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
8 oz shelled and deveined shrimp (tail-on)
1 cup pineapple cubes ( I used canned pineapple cubes or rings drained – cut into into cubes)
1/2 tablespoon fish sauce
1/2 tablespoon jaggery/palm sugar
A squirt of lime juice


Heat up a wok with the cooking oil. Add the curry paste and stir fry till the raw smells dissipates.                                                                                                                                              Once the paste is a pale brown, add the coconut milk and the water and let it come to a boil Next add the shrimp and the cubed pineapple. Let the curry come to a a low boil and let it simmer for about 3 minutes.                                                                                                       Add the fish sauce, sugar, and lime juice,mix well. Take it off the heat and serve with hot steamed white rice.

Absolutely delicious.

Posted in Coconut Milk, Fish sauce, Jaggery, Penang curry paste, Shrimp, sugar | Tagged , , | 1 Comment

Udupi Temple Rasam – A Guest Post by Anupama Michael

Made this Rasam – absolutely yumciously delicious!
Thanks Aruna. I am re- blogging this recipe!

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Creamy Rotini with Shrimp,Tomatoes and Spinach

Serving : 4 – 6                                     Difficulty : Very Easy                                 Time: 20 min

Creamy Rotini with Shrimp,Tomato & Spinach

Creamy Rotini with Shrimp,Tomato & Spinach

Ingredients :

8 oz Cream cheese

2 cups whole milk

1 lb medium raw shrimp – peeled, deveined,tails off

5-6 oz grape tomatoes – halved

6 oz baby spinach

12 oz Rotini

Salt and pepper to taste

2 tsp olive oil

Chili flakes – optional



1. Put water to boil. Add salt. Once boiling add the Rotini and cook for 10 to 11 minutes

2 Mean while heat a skillet, add the oil and the cooked Rotini. Stir fry for 30 secs

3. Add the cream cheese and milk. Mix well with the Rotini. This will create a sauce to coat  the pasta.

4. When the sauce is boiling, add the tomatoes, spinach,shrimp, pepper. Let the shrimp cook for a about 2 min till  pink. Adjust the seasoning by adding salt, more pepper and if required the chili flakes.

Serve hot with a  green salad and garlic bread.



Posted in Chili flakes, Cream Cheese, Milk, olive oil, Pepper powder, Rotini, Shrimp, Spinach, Tomato | Tagged , , , , , | Leave a comment

Braised Chicken

Serving : 4 to 6                           Time: 1 to 1 1/2 hrs                      Difficulty: Easy

This dish was a trial and error dish that really came out really delicious.

Braised Chicken

Braised Chicken


6 to 8 Chicken thighs – skin on and bone in.

4 to 6 tbsp of “gudkuk24 seasoning (recipe below)

2 medium white onions – finely sliced

1 small tomato finely diced

4 – 6 cloves of  garlic finely minced or grated on a micro plane.

1 small tub of chicken stock concentrate( I use Knorr)

Hot water – 2 cups

4 tbsp fat ( butter/oil/lard – anything on hand)

4 tbsp flour

salt and pepper to taste

2 – 3 tbsp  Worcestershire  sauce

1 tbsp dark soy sauce

Sprinkling of dried parsley, if fresh is not available



  1. Pierce the chicken thighs with a fork. Rub the gudkuk24 seasoning all over the chicken thighs. Massage them well. Place in a zip lock bag and keep in the refrigerator for 6 to 24 hrs.
  2. Heat a large cast iron skillet. Put in the fat and once hot, put in the chicken, skin side down. Once the skin has become a beautiful golden brown, turn the chicken and let it cook on the other side. Place the fried chicken on a large plate or bowl. Fry the chicken in batches, till all are done.
  3. Using the same skillet, stir fry the onions till starting to brown. Add the garlic and tomatoes. Stir fry some more. Add the flour and let the roux brown.
  4. Once the roux has browned, add the chicken stock concentrate, 1/2 the hot water, Worcestershire and soy sauce and let it come to a boil. Boil for 3 to 4 minutes till the gravy is thick. Adjust the seasoning accordingly.
  5. Gently put in the fried chicken thighs and the remaining water. Cover and let the chicken braise on a low flame for 20 to 25 minutes. Remove the cover and let the sauce thicken.
  6. Sprinkle the top with fresh or dried parsley.
  7. Serve with a crusty bread or salad.


Gudkuk24 Seasoning

Ingredients :

1/2 Tbsp mustard powder

2 Tbsp Salt

3 Tbsp Garlic powder

1 Tbsp Chilli powder

1 Tbsp Black Pepper powder

1 Tbsp Dried Oregano

1 Tbsp dried Thyme

2 Tbsp Paprika


Mix all the ingredients together and store in an airtight bottle.

This is a fantastic seasoning sprinkled over roasted vegetables like cauliflower, broccoli, potatoes, zucchini, eggplant, Brussels sprouts etc. It is great also to use as a dry rub for poultry, pork, beef etc.













Posted in Chicken, Chilli Powder, Dried Oregano, Dried Thyme, Garlic powder, Mustard powder, Onion powder, onions, Paprika, Pepper powder, Soy Sauce, Tomato, Uncategorized, Worcestershire sauce | Tagged , , , , , , , , , , | 2 Comments