Tuesday, Aug 22nd

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Super Easy Eggless Bread Pudding

Ever tried an Eggless Omlette? Try this hearty and wholesome recipe, and you will be asking for seconds. Read more.....

Super Easy Eggless Pudding

- 3/4 cup fresh bread crumbs ie., bread slices cut into very small pieces (for a healthier version, use wheat bread)
- 3/4 cup crumbled chocolate cookie (your favorite kind) or chocolate bourbon biscuits
- 1 12 oz can of evaporated milk
- 1/2 tsp orange zest or vanilla essence (your choice)
- 2 tsp sugar
Mix the bread and cookie crumbs in a small flat metal pan or deep plate. Pour the evaporated milk on top and sprinkle in the sugar and orange zest. Fluff the mix with a fork until all the the crumbs are well soaked int he milk. Let it stand for at least half hour. Then steam for 10 to 15 minutes (until the mix rises and looks done) in a pressure cooker without the weight or using a double bolier.
Serve at room temperature or chilled. Top with chocolate or caramel sauce and your choice of fruit and nuts. Enjoy!

Kothimbir Vadi

Kothimbir vadi

  • Ingredients:

  • - 3 cups finely chopped cilantro
  • - 3 cups besan (gram flour)
  • - 1/4 cup toasted sesame seeds
  • - 3/4 tsp salt (or as per taste)
  • - 1/2 to 1 tsp red chilli powder (or as per taste)
  • - 1 tsp goda/black masala or garam masala
  • - Water
  • - Oil for sauteing
    Mix all the ingredients except water and oil. Slowly add water while stirring all the dry ingredients. Make a homogeneous but loose dough. Spray a metal pan with some non-stick oil spray and spread the dough in a 1/4 inch layer. Steam in a pressure cooker or steamer for about 10 minutes. When well cooked, cut into wadis or bite sized pieces and then saute in oil in a shallow non-stick pan. Enjoy with ketchup or chutneys.

Baingan Hariyala

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Hariyala baiganIngredients:
- 8 to 10 small sized eggplants (Indian brinjals)
- 1/2 cup vegetable oil
- 1/2 tsp mustard seeds
- 1 tsp turmeric
For filling
- 1 tbsp finely minced green onions
- 2 tbsp finely minced carrots
- 2 medium garlic cloves minced
- 1/4 cup finely minced cilantro
- 1/2 cup besan / gram flour
- 2 tsps goda (Maharashtrian) masala
- Salt to taste
For gravy
- 4 cups cilantro leaves
- 1 cup chopped green onions
- 2 medium garlic cloves minced
- 2 small green chillies (more if spicy desired)
- Salt to taste
Mix all the ingredients for the filling. Sprinkle a little bit of water so that the mix becomes sticky. Cut the eggplant stem (green part) and make plus shaped slits along the length of each eggplant. Stuff the filling in the slits. Heat the oil in a flat bottomed non-stick pan, add mustard seeds and turmeric, and place the eggplants in the hot oil. Turn the heat to medium, cover the pan and let the eggplants cook well until they start to become tender. Turn sides mid way so they cook well on the other side too.
Mix all the gravy ingredients in a blender. Add a little bit of water to make a thick green paste.
When eggplants start to get tender, add the green gravy to the pan and coat the egplants well. Cover and cook on medium low heat until eggplants look cooked and tender. Serve steaming hot with naan, roti or paratha. Also tastes good with steamed rice.

Mother Of Invention - Tomato Carrot Soup


- Tomato cubes/chunks, preferably Roma tomatoes (2 ½ cups or 5 medium tomatoes)

- Diced carrot (1 cup)

- Onion chunks (1 cup or ½ of a medium onion)

- Garlic (2 small cloves)

- Black peppercorns ( 7 or 8 )

- Salt (to taste)

- Pepper (to taste)

- Sugar (to taste, no more than 1 tsp) 


How To Make:

Mix the tomatoes, carrots, onions, garlic and black peppercorns, and cook in a pressure cooker until soft and tender. Let the cooked veggies cool a little until they become warm to touch. Then puree them in a blender.  Heat up the blended puree in stove top and add water to achieve desired consistency. Add salt, sugar and crack more black pepper on top.



- If you don’t have a pressure cooker, you can boil the veggies on the stove top or cook them in a slow cooker.

- When blending the veggies, remove the transparent glass valve on the blender lid and cover it with a kitchen towel instead. This lets the steam escape safely, avoiding a blowup.

- You can also an immersion blender directly on the stove top as you add the seasonings

- Cool the puree to room temperature and freeze it. Stays well for a month and you can get homemade soup in minutes!


Serving Suggestions:

- Top with croutons or any variety of salty crackers you like

- Want a richer soup? Place a dollop of fresh cream just before serving.

- To make it kid friendly, float a few Whole Grain Goldfish crackers on top

- For spice lovers, garnish with finely chopped onions and cilantro


Make it a wholesome meal!

Pair the soup with Grilled Cheese Sandwich, or Bread and ‘Egg Bhurji’ (Indian scrambled eggs)

Happy cooking and stay tuned for more in my next post! Also, would love to see your ideas and recipes on this forum.



The Tale of Green Eggs - Methi Anda

“I do not eat Green Eggs and Ham. I do not like them, Sam-I-am.” So goes the ‘Green Eggs & Ham’ tale as Sam’s unnamed friend refuses to taste the dish.


I love eggs, even green eggs!! Well, at least my version of this fabled dish. When I first read the Dr. Seuss story, I wondered if one could actually make eggs green and if they would taste any good. Quite an interesting challenge for the experimenting chef in me! Several concoctions and many a guinea pigs later, I finally had it….…’Methi-Anda’, the perfect green eggs recipe.

If you are watching your carbs in the hope of shedding some pounds, look no further. This low carb, high protein dish is as tasty and filling as it is figure friendly. This is also an excellent option for diabetics since Methi (Fenugreek) is known for its ability to regulate blood sugar.


Happy guilt free eating!



- 6 boiled eggs cut into halves

- ¼ cup vegetable/canola oil

- 4 red chillies

- ¼ cup water

- ¼ tsp salt

Following items are available in local Indian stores.

- 3 cups chopped methi (Fenugreek leaves)

- 1 tsp garam masala

- ½ tsp goda masala (if you cannot find goda masala, substitute with garam masala)

- ¼ tsp mustard seeds

- ¼ tsp turmeric


How To Make:

Hard boil 6 eggs and cut into halves. Heat the oil in a wok or a shallow pan. Add mustard seeds so that they pop in the oil. Add turmeric, red chillies, masalas and chopped methi. Stir fry until the methi is cooked and wilted. Turn the heat to low, add water and salt. Add the egg halves and mix well. Cover the pan and cook on low heat for 5 minutes or until the eggs are warmed through and well coated by the methi mix.



- You can substitute eggs with marinated, stir fried paneer or tofu cubes. Use the same volume of paneer or tofu as the eggs (ie., for 1 cup of eggs use 1 cup of paneer/tofu cubes).

- Marinate paneer/tofu overnight in the refrigerator. Mix plain yogurt, salt, freshly ground pepper and garam masala for the marinade.

- You can substitute methi with other leafy vegetables like spinach and mustard greens. I personally like the flavor of methi

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