This post is my contribution to Sia's "Ode to Potatoes".
"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
Friday, February 29, 2008
Batatyache Thalipeeth
This post is my contribution to Sia's "Ode to Potatoes".
Ratalyacha Kees
Ratalyacha Kees
Ingredients
2 -3 sweet potatoes, peeled, grated
salt to taste
sugar to taste
1/4 cup roasted, peeled, unsalted peanuts, crushed
Tempering
tbsp oil or ghee
1/2 tsp cumin seeds
2 green chilies, chopped
Garnish
2 tbsp lemon juice, freshly grated
1 tbsp coconut, freshly grated
1 tbsp cilantro/coriander leaves, chopped
Method
1. Wash, peel and grate the sweet potatoes.
2. Heat oil/ghee in a kadai.
3. Add cumin seeds and green chilies.
4. Add grated sweet potatoes. Cover with a lid.
5. Let it cook for about 20 minutes or till done on a low flame.
6. Add some crushed & powdered peanuts, salt and sugar to taste.
7. Garnish with lemon juice, coconut & coriander leaves.
Note -
1. The sweet potatoes that we get here are orange in color. Hence it looks as if I have made "carrot kees". But the kees made from the Indian sweet potatoes is always creamish/beige in color.
2. You can use potatoes to make above kees too.
Since both Sia and Dhivya have included "sweet potatoes" in their potatoes event,
This post is my contribution to Sia's "Ode to Potatoes".
&
This post is my contribution to DK's "Potato Fe(a)st".
Thursday, February 28, 2008
Parsi Ravo
This post is my contribution to RCI: Gujarat at Mythili's.
RCI is brainchild of Lakshmi of Veggiecuisine.
Jain Pav-Bhaji
Though I knew what to avoid, and to replace potatoes with raw plaintains (banana), I wanted to make sure, I am not missing anything. I followed my own recipe, but googled "Jain Pav Bhaji" and got following links. I wanted to make sure, my ingredients were ok.
http://www.indialife.com/Indiancuisine/jain3.htm
http://jainfood.blogspot.com/2007/11/jain-pav-bhaji.html
Jain Pav-Bhaji
2 raw plantains, cut into 2-3 pieces, If plaintain is very big, use only 1
RCI is brainchild of Lakshmi of Veggiecuisine.
Wednesday, February 27, 2008
Thank you, Purnima!

I do not consider this blog as Excellent and I do know that I have miles to go. But I do feel encouraged by getting this award, and not to mention, thrilled & happy & excited too!!:-D
I would like to pass this award with lots of best wishes to these talented bloggers -
Lemon Rice
So here's the recipe.
Lemon Rice
Ingredients
2 cups cooked rice
1 tbsp raw peanuts
Salt to taste
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp urad daal
1 tsp chana daal
7-9 curry leaves
1-2 dry red chilies
Garnish
1 lemon
1 tbsp chopped cilantro/coriander leaves
Method
1. Let the cooked rice cool down.
2. Heat oil. Add all the ingredients for tempering.
3. As the mustard seeds start spluttering, add peanuts. Saute for 5 minutes. Add cooked rice.
4. Add salt. Let the rice be coated with all the tempered oil. Cook for 5-7 minutes.
5. Stir in freshly squeezed lemon juice.
6. Garnish with chopped cilantro.
This post is my contribution to Jihva:Lime/Lemon at The Spice Cafe by Coffee.
Jihva series is started by Indira of Mahanandi.
Lemon Rasam

Ingredients
1/2 cup toor daal
salt to taste
Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 red chilies
9-11 curry leaves
1 green chilies
1 small tomato, chopped
Garnish
1 lemon
1 tbsp chopped cilantro/coriander leaves.
Method
1. Pressure cook toor daal and keep aside.
2. Heat oil. Add all the ingredients for the tempering.
3. Add daal and 3-4 cups water. Add salt to taste.
4. Bring rasam to boil. Add more water if needed.
5. Switch off the gas. Add lemon juice and cilantro.
6. Serve hot.
Note -
1. The consistency should be "broth" like so add more water as needed.
This post is my contribution to Jihva:Lime/Lemon at The Spice Cafe by Coffee. Jihva series is started by Indira of Mahanandi.
Tuesday, February 26, 2008
Hot & Sour Fish Curry
Teekshe Aamshe
Hot & Sour Fish Curry
Ingredients
5 Mackrels or 5-6 steaks of rainbow trout
salt to taste
1/4 tsp turmeric powder
Grind to fine paste
1 cup fresh coconut
9-11 byadgi chilies
2 tsp tamarind pulp
1 tsp raw rice
Garnish
1 tsp coconut oil
Method
1. Clean and wash fish. Marinate with salt and turmeric powder. Set aside.
2. Soak teppals in 1/4 cup water. Keep aside.
3. Grind masala to a fine paste.
4. Pour masala in a saucepan. Add teppal along with water.
5. Add salt to taste. As the curry starts boiling, add fish steaks.
6. Keep turmeric leaves on top.
7. Let it simmer for 5-7 minutes till fish is cooked.
8. Drizzle coconut oil on top.
Note -
1. The consistency of this curry is quite thick. So use water sparingly.
2. The curry tastes even better next day.
3. This curry is traditionally made with Bangda or Mackrel. I substituted rainbow trout.
Monday, February 25, 2008
Batatyachi Suki Bhaji
Few years back, my grandparents-in-law came to visit us. It's amazing, when grandparents-in-law come, the "in-law" suffix just gets dropped so quickly. They instantly become & always remain just grandparents.
Anyway, so we carried lots of homemade food during our mandatory one day trips to the neighboring places. After all, where else we could have found puri-bhaji -Shrikhand or thepla with chunda or stuffed paratha with pickle & hot masala ni chai (taken in a thermas flask)? I am sharing one of our picnic menus.
Batatyachi Suki Bhaji
Ingredients
3-4 medium potatoes, boiled, peeled, diced
salt to taste
sugar to taste - appro 1/2 tsp
Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp ginger, peeled & grated
2 sprigs curry leaves
2-3 green chilies, chopped
Garnish
2 tbsp chopped cilantro/coriander leaves
1 tbsp coconut (optional)
lemon wedges to serve
Method
1. Heat oil in a kadai or a wok.
2. Add all the ingredients for tempering one after the other.
3. As mustard seeds start spluttering, add diced potatoes.
4. Add salt & sugar.
5. Stir fry so the tempering coats the potatoes evenly.
6. Let it cook on a slow flame for about 7 minutes.
7. Garnish with cilantro & coconut, if using.
8. Serve with puri & lemon wedges.
Note -
1. You can even mash the potatoes instead of dicing them.
2. If your taste buds crave for fiery hot bhaji, add ground green chilies, instead of chopped green chilies. If you prefer very mild bhaji, slit the green chilies, instead of chopping.
This Puri & bhaji combo is my contribution to "Travel Food Festival" at Simple Indian Food.This post is also my contribution to Sia's "Ode to Potatoes".
This post is also my contribution to DK's "Potato Fe(a)st".
Sunday, February 24, 2008
Paraat
Saturday, February 23, 2008
Friday, February 22, 2008
Roasted Bell Pepper Chutney
JFI event is started by Indira of Mahanandi.
My very first award

Wow! Look what I got!! My friend, Uma of Essence of Andhra sent this sweet award to me. I am feeling kind of great/excited/thrilled you know!! It's after all my very first award. Thanks so much, Uma!
I would like to send this award , along with loads of best wishes and happiness, to some of the nicest people I know from the blogosphere.Purnima of Fantasy Cooking
Maya of Konkan World
Asha of Foodie's Hope/Aroma
Happy Cook of My Kitchen Treasures
Archy of Archy's Recipes
Vimmi of Possibilities-in-life
Thank you for being you...
Thursday, February 21, 2008
Kolhapuri Tambda Rassa
Thanks Pooja V. for encouraging me to blog about Tambda Rassa and Pandhra Rassa. The recipes change from the household to household in every corner of India or for that matter, the whole world. Both these recipes were given to me (along with a generous pouch of homemade Kolhapuri Masala) by my friend, Nilima who is originally from Kolhapur but now lives in Mumbai.
I hope you find some fiery lavangi mirchi and equally fiery or zanzanit Kolhapuri masala for making this hot hot hot curry.
Before I forget, "Tambda" means color red.
Kolhapuri Tambda Rassa
Ingredients
2.2 lb or 1 kg Mutton/Chicken
3 big Onions, chopped
Oil
Salt to taste
Marinade
2-3 tbsp Kolhapuri Masala (or more if you dare!)
1/2 tsp turmeric powder
1/2 cup yogurt
Grind to a fine paste
1 bunch Coriander leaves
1/2 cup dry Coconut
1/2 cup fresh coconut
1" ginger
4-5 cloves garlic
3-5 lavangi mirchis (or more!)
1 tbsp sesame seeds1 tbsp poppy seeds
1 tsp coriander seeds
9 peppercorns
Method
1. Clean and cut the mutton into small pieces. Marinate with Kolhapuri masala, turmeric powder and yogurt. Refrigerate overnight.
2. Heat oil. Add onions and fry well till it is almost red.
3. Add mutton and fry again
4. Add salt. Stir fry again
5. Now cover the vessel with a lid. Keep water onto the lid
6. When on the lid starts boiling, add that water into the vessel, add more water on the lid.
7. Repeat till the mutton is slow-cooked.
8. Now add the ground paste.
9. Let it come to rolling boil. Switch the gas to low. Simmer for 15 minutes.
10. Switch off the gas. Cover with the lid tightly. Keep aside for at least 15 minutes.
11. Garnish with chopped cilantro.
12. Serve with chapatis or bhakris, cut onions and lemon wedges.
Note -
1. Though not traditional, I sometimes add big chunks of potatoes in the above curry.
2. Traditionally, at my friend's home - this curry is served in 2 separate containers. One katori/remekin is full of just curry and the second katori/remekin is full of just mutton.
If you are looking for chicken Kolhapuri sookha, click here.Check out Jyotsna's version of Kolhapuri Mutton.
Check out Asha's version of Kolhapuri Egg Curry.
Kolhapuri Pandhra Rassa
And just for your information, "Pandhra" means color white.
Kolhapuri Pandhra Rassa
1 kg mutton /chicken
1 cup coconut milk
Grind to a fine paste
1/4 cup chopped cilantro/coriander leaves (optional)
2 Onions, sliced
4 Green Chilies
1" Ginger
4-5 big cloves Garlic
1 cup coconut
2 tbsp Coriander Seeds
1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp Peppercorns
salt to taste
1/2 cup plain yogurt
Garnish
1 tbsp chopped cilantro/coriander leaves
Method
1. Grind all above ingredients and apply that paste to mutton. Refrigerate for at least 3 hours or better yet, overnight.
2. Heat oil. Fry above meat mixture. Add 1 cup water.
3. Cover with a lid. Add water on the lid. Switch the gas to low.
4. Let it cook till mutton is soft. Keep adding water from the lid to the pot and add more water to the lid as time goes by.
4. When the mutton is cooked, add 10 cups water. Bring to boil.
5. Add coconut milk. Simmer for 2 minutes. Switch off the gas.
6. Garnish with chopped cilantro.
Note -
1. If you add cilantro in the paste (like I did!), the color of the curry becomes greenish. Do not add cilantro if you prefer the curry to be more white.
2. The consistency of this curry should be like a broth. So keep adding more water if it looks too thick.
Wednesday, February 20, 2008
Mirch-Masala from Gujarat
This is my mom-in-law's recipe. She sends me the pickle masala, so the picture above, is of her pickle masala.
Gujarati Sambhaar/Pickle Masala
Ingredients
2 cups Rai Kuriya (coarsely ground mustard seeds)
1 cup Methi Kuriya (Coarsely ground fenugreek seeds)
1/4 cup whole black peppercorn
2 cups coarse Chili powder
1 tsp Asafoetida
1 tsp Turmeric powder
2 cups oil
1 1/2 cup coarse salt
Method
1. Heat oil in a kadai/wok to the boiling point.
2. Let it cool down.
3. Pour the rest of the ingredients in the completely cooled oil.
5. store in an air-tight container.
Note –
1. Do not add the ingredients when the oil is hot. else it will turn black and also the steam/droplets will be formed. That will destroy the masala completely.
2. You can use the above masala to make annual kairi/raw mango pickle or impromptu pickle of almost any raw vegetables from carrots, cauliflowers, turnip, kohlrabi, jicama. I recently made kohlrabi pickle using this pickle masala.
Lemon Yogurt Cake
Lemon Yogurt Cake
Adapted from Barefoot Contessa at home by Ina Garten
Ingredients
1 1/2 cup all-purpose flour /maida
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/2 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (of 2 lemons)
1/2 tsp vainlla extract/essence
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze (Optional)
1 cup confectioners' sugar
2 tbsp freshly squeezed lemon juice
Method
1. Preheat oven to 350 F. Grease 81/2x41/4x21/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift the flour, baking powder, salt in one bowl.
3. In another bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
4. Slowly fold in dry mixture in nto the wet mixture. Make sure there are no lumps.
5. With rubber spatula, fold in vegetable oil. Mix well.
6. Pour the batter into the prepared pan. Bake for 50 minutes.
7. Cook 1/3 cup lemon juice with remaining 1/3 cup sugar till sugar dissolves and the mixture becomes clear. Set aside
8. When the cake is done, allow it to cool in the pan for 10 minutes. Take out While the cake is still warm, pour the lemon-sugar mixture. Allow to soak in. Cool.
9. Combine the glaze ingredients and pour over the cake.
Note -
1. I did not make the glaze. It still tasted good. But 1/2 cup sugar & lemon juice mixture is necessary otherwise the cake will taste almost sugarless.
2. I think when you have some leftover sugar syrup from Gulabjamun, you can use it (by adding lemon juice) for the glaze.
3. Chef Garten used whole-milk yogurt but I used non-fat version.
This post is my contribution to Jihva:Lime/Lemon at The Spice Cafe by Coffee.
Jihva series is started by Indira of Mahanandi.
Tuesday, February 19, 2008
Matki Sprouts Pullao
Check out Asha's version of Matki Pullao.
Check out Ashwini's version of Peshawari Matki Biryani.
This post is my contribution to Sunita's Think Spice: Star anise.
Monday, February 18, 2008
Malvani Chicken Curry
Check out Pooja V's version of Malvani kombadi-vade.
Malvani Vade
For non-vegetarians, - Vade, malvani kombdi or chicken masala, fish fry, sol kadhi & plain rice
For vegetarians, - Vade, kalya vatanyachi amti, kachrya, sol kadhi & plain rice
A complete Malvani thali from my kitchen to yours...
Malvani Vade
Ingredients
1/3 cup urad daal
rice flour, as needed
salt to taste
oil for deep frying
Method
1. Soak urad daal overnight.
2. Next morning, grind to a fine paste, using minimum water.
3. Take out the paste in a big plate, add salt to taste and keep adding rice flour, few spoons at a time, so you can knead the dough.
4. After kneading the dough, cover and leave aside for about 15 minutes.
5. Heat oil in a kadai for deep frying.
6. Take out small balls, and roll out thick disks/puris
7. Deep fry till brown spots appear on both sides.
Note -
1. Urad daal paste gets quite sticky so you probably need about 2 cups or more rice flour to get the desired dough-like consistency.
2. When rolling the puris, keep them thick and not too thin, for the original flavor.
You can even get the readymade vada flour at this shop in Mumbai.
Sunday, February 17, 2008
Bikaneri Wheat Khichdi
Here's Tarla Dalal's recipe for Bikaneri Khichdi.
This is how I made wheat sprouts
2. Let them sprout. It took more time than the usual beans/legumes.
3. I sprinkled little water on the berries when they were in the process of sprouting.
4. It took more than 24 hours to sprout but I kept a close vigil just to make sure that they are not turning rancid.
This post is my contribution to Meeta's one-dish dinner.
Saturday, February 16, 2008
Bengali Lemon Daal
This post is my contribution to Jihva:Lime/Lemon at The Spice Cafe by Coffee.
Jihva series is started by Indira of Mahanandi.
Friday, February 15, 2008
Kutchi Beer/Masala Chhas
He called our mavshi, and she too brought tall, steel glasses in a tray. "Cheers!" Masaji and mavshi said cheerfully. and all of us kids were flabbergasted. "Have they gone nuts?" .Then we peeked in - it was masala chhaas/buttermilk/maththa! which is also known as "Kutchi Beer"!! Sigh of relief and laughter followed!:-)
This masala chaas or Kutchi beer is made two ways. It can be delicately flavored by just surati jeeralu or to further enhance the flavor, it also can be given tadka (vaghar/fodni/tempering/chonk) of mustard seeds, asafoetida and cumin seeds.
For more information about Kutch, click here.
Kutchi Beer /Masala Chhas
Ingredients
4 cups Buttermilk
Salt to taste
sugar to taste
A generous pinch of Surti Jeeralu
1/2 tsp ginger+green chili paste or chopped
1 tsp chopped cilantro/coriander leaves (optional)
Tempering (Optional)
1 tsp oil or ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafortida
Method
1. Mix all the ingredients
2. Add tempering, if using.
Note
1. I added red, fresh chili just to add contrast in my picture above. It is not mandatory.
2. If you do not prefer chopped chilies/cilantro/ginger in the buttermilk, add the ground paste. But that version will be spicier.
This post is my contribution to RCI: Gujarat at Mythili's.
RCI is brainchild of Lakshmi of Veggiecuisine.
Thursday, February 14, 2008
Microwave Palak Muthiya
Microwave Palak Muthiya
Ingredients
1 bunch spinach, shredded
1 cup wheat flour
2 tbsp besan
2 tbsp bajra flour
2 tbsp jowar flour
1 tsp ginger-green chili paste
salt to taste
sugar to taste
1/2 tsp chili powder
1/2 tsp sesame seeds
1/2 tsp turmeric powder
1 tsp oil
A pinch of baking soda
Tempering
1 tsp oil
1/2 tsp mustard seeds
A pinch of asafoetida
1/2 tsp sesame seeds
Garnish
1 tbsp freshly grated coconut (optional)
1 tbsp freshly squeezed lemon juice
Method
1. Mix all the ingredients. Add water, little at a time, to make a stiff dough.
2. Roll into logs.
3. Fill the microwave steamer with water.
4. Grease the steaming rack with some oil. Place muthiya logs on the rack.
5. Place the rack inside the steamer. Cover with the lid.
6. Microwave for 5 minutes.
7. Let it stand for 1 minute.
8. Remove the lid. You will notice that the logs have swollen a little and should appear firm.
9. Let it cool down.
10. Slice according to your liking.
11. Add tempering on top.
12. Garnish with coconut, if using. Squeeze some lemon juice.
Note -
I prefer steamed muthiya with tempering on top. But it can also be shallow fried after steaming.
This is my contribution to Srivalli's MEC:Greens event.
Wednesday, February 13, 2008
Puri


This post goes to "Click:Flour" at Jugalbandi.
Anar Ka Raita
A generous pinch of chili powder
Tuesday, February 12, 2008
Shortcut Khari Biscuits
Khari Biscuits
Ingredients
1 Pepperidge Farm Puff Pastry Sheet box
Toppings (Optional)
sugar or
cumin seeds or
ajwain or
crushed black pepper or
chaat masala
Method
1. Thaw one puff pastry sheet in the refrigerator before actually baking it.
2. Cut it.
3. Pre-heat Oven to 400 F
4. Bake for 15 - 20 minutes
5. Cool on the cooling rack. 6. Store in an airtight container.
7. Enjoy with a cup of hot tea!
Note -
1. I noticed that when I baked the biscuits for 15 minutes, they were slightly undercooked. When I baked them for 20 minutes, they were perfect in taste but they were one shade darker. So next time, I got the desired result with 17 minute of baking time. The pictures shown above are 20 minutes one!:-)
2. If you want to use only one puff pastry sheet, thaw only one, and freeze the second one immediately because thawing, freezing, thawing is not recommended.
3. You can sprinkle some toppings like ajwain, sugar, cumin seeds, crushed black pepper on top before baking. However, I prefer my khari biscuits plain.
Bhelpuri
2 cups Puffed rice/mamra/kurmure/churmure/muri
1/2 cup Nylon sev
5-7 flat puris
1 small red onion, very finely chopped
1 small raw mango, very finely chopped (depending on the availability in the market)
1 lemon
1 boiled potato, peeled, diced
1 tbsp cilantro/coriander leaves, chopped
1 recipe multi-purpose chaat chutney
A generous pinch Chat masala
Method
1. Mix puffed rice, some nylon sev, some crushed puris, onion, raw mango, potatoes.
2. Add chutney/chutneys.
3. Squeeze fresh lemon.
4. Mix well.
5. Garnish with nylon sev, coriander leaves, sprinkles of chaat masala.
6. Serve immediately with 1 or 2 puris on side.
Note -
1. You can make 3 different chutneys instead of one single chutney as mentioned here.
2. Do not make bhel in a huge quantity because the puffed rice will turn mushy. Instead, make it as you are just about to eat.
3. The proportions to make this bhel really depends on one's preference.
*************************************************************************************************
With this plate of bhel, kulfi and some music, I am off to Pooja's Valentine's Day celebrations!
Finding the right card for my valentine has always been a challenge. But this time, I am lucky. Found just the right card, which describes us so well! :-)
Monday, February 11, 2008
Saffron Kulfi
Saffron Kulfi
Adapted from Cooking Light, Sept 2007
Ingredients
2 tbsp water
1/8 tsp saffron threads
3/4 cup whipping cream
1/8 tsp salt
1/8 tsp ground caradamom
1/8 tsp ground cinnamon (I did not use it)
1 (14 oz) can fat-free sweetened condensed milk
1 (12 oz) can evaporated fat-free milk
Method
1. Combine water with saffron in a microwave-safe bowl. Microwave for 20 seconds.
2. Combine saffron water with the rest of the ingredients.
3. Pour in the Kulfi moulds or 8" square baking dish.
4. Freeze for 8 hours or overnight.
Serving size 1/2 cup
Total Servings 10
Calories 246
Note -
1. Since I wanted to make Kulfi on the sticks, after 4 hours of freezing, I removed the lids of the kulfi moulds, inserted the ice-cream sticks inside the kulfi. and then re-froze them without lids for 4 more hours. To un-mould, just twist the mould around the outer edge of the moulds, and it will come out easily. If you think it's still stuck, quickly run the moulds under warm water - making sure water does not go inside. The kulfi will come out easily.
2. You can also add some crushed almonds, pistachios, dry-fruits etc.
3. You can also add 1 -2 slices of white bread with crust removed, to give a feel of faux malai. Do not forget to crumble the bread completely.
Update
If you do not have kulfi moulds,
1. Use popsicle moulds. I haven't used them, but I know many people do it. Asha too mentioned in her comment, that she uses them.
2. You can put the kulfi mixture in a square or rectangle baking tray/dish. Freeze it 6-8 hours. You can cut into slices.
3. You can put the kulfi mixture in a freezer friendly, deep container. and after freezing, you can use ice-cream scoop to serve. Since the recipe has cream, it has fat content, so it does not get too icy.
4. You can pour the kulfi mixture in individual pyrex remekins. and freeze them. and serve.
Mostly 6-8 hours should be sufficient for all of the above.
Credits
Cooking Light, Sept 2007Sunday, February 10, 2008
Kohlrabi salad
Method
Saturday, February 9, 2008
Eggless Bread Pudding
1 tbsp butter
1/2 tsp vanilla essence
Method
1. Crumble bread slices/paavs with hands or mixer.
3. Add butter/ghee. Let is stand for 15 minutes.
4. Add vanilla essence. Keep aside for another 5 minutes.
5. Brush pudding pot with some ghee. Add 1 tbsp sugar. Switch on the gas. Cook for about 1 minute or so, till the sugar caramelaizes.
6. Pour bread + milk mixture carefully - without disturbing the brown caramelized sugar coating.
7. Steam in a pressure cooker for about 30 minutes. When steam starts coming, switch the gas to low.
Notes -
1. My aaji used home-made white butter.
2. I have used a vanilla bean instead of vanilla essence in the above recipe.
3. The whole point of using the dome-shaped pudding container is that when the pudding is ready, you can invert the container and get a beautiful dome-shaped pudding with a beautiful caramel on top. But everyone was so eager to eat the pudding that I had to skip that part. We just spooned the pudding right from the container!!:-)