Ajwain (Carom seed) Puris 

Ajwain (carom seed) Puris – 

A very simple unleavened Indian flatbread. There are many variations of this flatbread, depending on the region where they are made.

 This is a simple recipe which requires just a few ingredients & can be made in under half an hour. 

■ In a large mixing bowl, combine 1 cup Whole Wheat Flour, 2 Tablespoons of Semolina, 1/2 Tsp Ajwain (Carom Seeds), 1/4 Tsp Turmeric powder, 1-2 Garlic flakes -minced /grated (optional) , Salt & Chilli powder to Taste.

■ Knead all the above ingredients into a stiff dough, using water as required (little at a time) Set aside for 15-20 mins. 

■ In a wok, heat oil. Roll out small (lemon sized) dough balls into flat Puris. (As shown in the pic) Deep fry the puris in hot oil, on medium heat, till they get a golden hue, & are fully puffed up. 

I serve these hot fluffy crisp Puris with a Mint-Coriander-Green Chilli Chutney, and some plain yogurt for Breakfast.

You  can also serve as a hearty meal along with Palak Paneer, Chickpea or Potato Curry. 

Healthy, No Cook Breakfast Ideas. Banana-Peanut Butter-Granola. 

Imagine the saltiness of generously slathered creamy peanut butter against the sweetness of banana and the crunchy texture of homemade granola packed with Almonds, Walnuts & Cranberries !

That was my breakfast today 😍 

You don’t need to slave in the kitchen for hours, neither skip breakfast bcoz you don’t have time to cook.

I just slit a banana lengthwise,  slathered some creamy peanut butter on it, & genrously sprinkled my favourite homemade granola packed full of the goodness of Oats, Almonds, Walnuts, & Cranberries. 

There you have it, a complete breakfast full of all the essential nutrients to start your day, ready in under 5 minutes, without any cooking at all ! 

Can anything be easier than that ? 

 Just use a little imagination ! Experiment a little. 

Stock up your groceries smartly. 😎

Easy Cherry Galette 


Its stone fruit season ! Looking at all those fresh plump juicy peaches, apricots, plums & cherries in the market, makes my mind work overtime, thinking of all the delicious things I can make with these fruits. 

So you’ll be seeing a lot of Jams, pies, tarts & galettes on my blog now. 

Honestly, nothing is simpler than a galette though. 

Served with a scoop of icecream or whipped cream, this handcrafted pie/galette makes for a comforting dessert on a gloomy rainy day. 

Here’s my Cherry Galette recipe for you – 

■ With your fingertips, rub together 100 gms of Flour with 50 gms of chilled butter (i prefer salted – @amulindia butter ), a pinch of Baking powder and 1 teaspoon of icing sugar. 

■ Rub this mixture lightly with just the fingertips, till it starts looking like coarse breadcrumbs. 

■ Add a couple of teaspoons of chilled water/milk to the mixture, & start bringing it together in a ball shape. Do Not knead the flour mixture like a bread dough. Just press it lightly between your palms, to bring it together in a dough ball. 

■ Wrap this pastry dough in a cling film & refrigerate for 15-20 mins. 

■ Take about half cup of fresh cherries (you can also use Peaches/Apricots cut into bite size pcs) Mix in few teaspoons of Demerrara (brown) Sugar, & a drop of Vanilla essence. 

■ Roll out the chilled pastry dough between sheets of Plastic, (roughly the diameter of a Quarter plate.) & roll about 1/4 to 1/2 inch thick. 

■ Place the rolled dough onto a baking tray lined with parchment paper. Pile the fruit mixture in the middle, leaving a sufficient border (atleast an inch) along the circle. 

■ Fold the border onto the fruit filling, so that the fruit does not slide off while baking. 

■ Bake the Cherry Galette in a preheated oven at 160° C for 20-25 mins, until the fruits are caramelized &  the pastry is golden-brown. 

■ Serve warm with a dollop of icecream or whipped cream. 

Iberico Salchichon (Sausage) – Delightful memories of Spain. 

Are you a fan of Cured Meats ? 

I surely am !  I absolutely love the intense flavour of cured meats like Chorizo and Jamon ( -salt cured Ham- pronounced as ‘Hah-mon’)

Just a tiny bit goes a long way in jazzing up your meal instantly. 

For those who are new to the technique and art of Curing meats, here’s a little info about the process of curing – 

To put it very simply, ‘Curing’ is a technique of flavouring & preserving foods, such as meats, fish, vegetables & fruits. 

The aim of curing is to draw out moisture from the food by adding Salt, Sugar, Seasoning and such other natural preservatives, to increase the shelf life of the food, and store it year round, for consumption when certain fish/fresh produce or not available or in season. 

Dehydration is the earliest form of food curing, which also includes processes like spicing, pickling, cooking, or smoking. 

Curing decreases / completely draws out the water content from foods, thus making it inhospitable for the growth of microbes that cause food spoilage. 

On my recent visit to Spain, I got a chance to sample various types of cured meats, be it in their original form as a quick nibble between meals, or in Sandwiches, Rice dishes, as a flavour enhancer in Salads, and very prominently as Tapas and on Cheese platters, served with Drinks. 

There are literally thousands of types of cured meats, all over the world. 

Some are made using a single meat such as Pork, some with a combination of 2-3 different meats (eg- pork, beef, deer, wild boar etc) or even offal. 

Some sausages also use a combination of spices like Cinnamon, Nutmeg, Cloves, Pepper, Coriander etc, if the meat is to ‘Gamey’.

The one that I particularly liked, & bought in huge quantities to take back home, was the ‘Iberico Salchichon’. 

(Iberian/) Iberico Salchichon/Sausages are made from the famed Black Hoofed Iberico (Iberian) Pigs, native to Spain.

 They roam free, and feed on leaves and acorns. Extremely flavourful (& needless to say, quite expensive !) these are quite the delicacy in Spain. 

The pork is dark red and marbled with delicate fat, creating an intense flavour and melt in the mouth texture. 

Unlike Spanish Chorizo, which is infused with a lot of garlic, smoked paprika & other spices, (which btw, is also Truly delicious! ) this Salchichon uses only Salt & Pepper (sometimes Oregano) for curing. With a simple curing solution of Salt & Pepper, these sausages are filled in natural casing (read- beef/pig intestines) & are hung to cure in the cool mountain air for several weeks/months. 

Sliced thinly, this delicious treat can be served with a crisp white wine, some cheese & crusty sourdough bread. 

Makes for a perfect gift for someone who loves cured meats & wines, & even to bring back home, and stash it for the days when you want to sit back and enjoy these, while reminiscing about your beautiful Spanish vacation. 😊

Waffling Around, Aundh. Pune 


The other day I went out for a late night snack/dessert. 

Didn’t want the regular icecreams & shakes, so decided to try ‘Wafflin Around’ at Aundh (opp Croma)

A nice cute little place, which was later invaded by a group of people who had a competition with their unruly kids, over who could be the loudest & most obnoxious of the lot. (Not the restaurant’s fault at all, but all that ruckus, along with the music in the restaurant, kinda ruined my idea of having a nice dessert, on a quiet rainy night before going home & sleeping peacefully) 

Anyway, coming back to the Waffles. This place serves waffle sandwiches, basically half waffle stuffed with filling of your choice, & folded over like a sandwich. 

I tried the Strawberry-Cream waffle which my friend ordered. A mixture of whipped cream & strawberry crush topped with coloured confetti sprinkles. A bit too sweet for my liking. 

My ‘Salted Caramel’ waffle turned out better, with the balance of cream & salted caramel, which didn’t have a tooth ache inducing sweetness. 

However the actual Waffle, needs a bit of change. It was crisp on the outside, as it should be, but sadly it wasn’t at all light n airy inside. The waffle felt too dense and under done inside. 

Will I give it another try ? Yes. 

They have just 2 savoury options, but I’d like to try the Cheese filled waffle sometime. 

Travel Diaries – Paris day 1

​I just realized, I literally have thousands of pics from my travel diaries, which I haven’t even posted on Instagram (yeah…I know, my Insta posts are just FOOD !🙈😁) 

Anyway, so now when I’m not eating, reviewing, cooking, tasting, consulting or training, I’ll be sharing some random travel pics & experiences as well. 

Places I’ve visited, fun things around the world (FOOD pics will always outnumber though 😉) 

So….This, happened to be the very 1st pic I clicked, as soon as I woke up on a beautiful cold morning, in Paris. 

It was around 06:00 am, I opened my eyes & saw dewdrops on the window. The baby pink sheer curtains, the tall phycus plant which almost touched the ceiling. The view outside the bedroom window….everything was surreal. I thought I was dreaming 🙈

So I grabbed my phone from the bedside & clicked a picture, just to make sure later. 😂

My dream vacation had just begun…

Honey Chili Chicken 

​Dinner last night, was this easy Honey-Chilli Chicken. 

It’s the kind of dish that gives you a healthy dose of protein, plus add veggies of your choice, like brocolli, bellpepper, onion, mushrooms, or baby corn…and your 1 dish meal is ready in under 15 minutes! 

■ Cut boneless chicken into bite sized cubes. 

■ Marinate with a bit of salt, pepper, soy sauce, & ginger-garlic paste. Set aside for 15-20 mins. (You could also marinate the chicken & leave it in the fridge before you go to work. All you need to do is stir fry it later in the evening, & your meal will be ready in minutes. 

Anyway…so back to the chicken. 

■ While your boneless chicken cubes are soaking up the soy sauce, & ginger garlic flavours, dice veggies of your choice into bite sized cubes. 

■ Finely mince some ginger & garlic. Slit some green chillies lengthwise (or mince them if you like) 

■ Toss the marinated chicken In some dry cornstarch so that all pieces get covered with a thin and even dusting of cornstarch. 

■ In a wok, heat couple of tsps of Sesame oil, add minced ginger-garlic, green chillies, veggies, soy sauce, salt to taste and Honey. Toss on high heat for a minute. 

■ Add cornstarch dusted chicken to the wok and keep tossing till the sauce coats all the veggies and chicken evenly. This should take only 4-5 minutes. Do not overcook chicken and vegetables. 

■ Garnish with fresh spring onion and sesame seeds. Serve hot. 

■ If you want to serve this chicken with rice, add water and simmer for a couple of minutes till you get the desired consistency of gravy.