Indian Food Court

Green papaya koftas

2010-06-20T04:52:00.000-07:00

My mom use to make this koftas with the over abundance of papayas in our backyard tree. So when I came across green papayas in the market, I quickly selected one to prepare this long lost delicacy. Green papaya contains enzymes that aid in digestion and is often added to the non veg curries to help them quick faster. Try this simple and delicious dish, I am sure you will have everyone licking their fingers

You will need
1. I small raw green papaya
2. 1\2 cup besan
3. 2 red onions
4. 2 big juicy tomatoes
5. 2 cloves garlic
6. 1 inch piece of ginger
7. 3-4 green chillis
8. 1 tablespoon oil + more for deep frying koftas
9. Cilantro for garnish
10. From the spice box (1 teaspoon cumin seeds, 1 teaspoon red chilli powder, I teaspoon turmeric, 1 teaspoon dhaniya powder, 1 teaspoon kitchen king masala, I teaspoon garam masala)

Steps
For the koftas
1. Peel and grate the papya

2. Cut the green chillis and cilantro in bite sized pieces
3. Mix papaya, green chillis, cilantro and besan to prepare the mixture for kofta. If needed add couple tablespoons of water.
4. Make small balls and deep fry in hot oil
5.Drain on a paper towel and keep aside

For the gravy

1. In the blender make a paste of ginger garlic, onions and tomatoes.
2. Heat a tablespoon of canola oil in a pan
3. Add cumin and let splutter
4. Add ginger garlic paste and onions and fry till the mixture turns light brown in color
5. Add tomato paste and the spices and keep on cooking on medium flame for about 10 minutes. At this point everything will come together in a smooth mesh
6. Add two glasses of water and let boil for 10-15 minutes.

Add the koftas to the gravy and let them drunk in the hot gravy about 20 minutes before serving hot with phulkas or naans.

Jaljeera, Imli ki Chutney Aur Pani Poori

2010-06-05T15:16:00.000-07:00

Mouthful of post, isn’t it . Well, I had a big batch of mint growing in my backyard and what better way to put it to use it to create stuff out of which memories are made. Make it for yourself as a special treat, or make everyone happy by making it for a party. With store bought panipooris, it is ready in a jiffy and is sure to win you accolades.

If you don’t want the whole enchilada, sever jaljeera as a refreshing drink in the hot summer months or use imli ki chutni with bhelpuri, samosa, kachori , pakode , aloo tikki or dahi vada. The possibilities are endless, let your imagination fly.

It’s a very forgiving recipe in sense that you can alter, replace or omit an ingredient without much damage to the end result. All ingredients are easily available in your pantry.

For imli ki chutni

1. 200 grams dry imli (tamarind)

2. 1 cup jaggery (gur).

3. 2 teaspoon red chilli powder

4. 1 teaspoon salt

5. 2 heaped teaspoon cumin seeds.

Steps:-

1. Soak tamarind in warm water for half an hour

2. Boil the mixture till everything comes together in a mush

3. Strain the tamarind pulp.

4. All the jaggery, chili powder and salt and boil for 5 minutes

5. Dry roast the cumin on a hot griddle or tawa

6. Coarsely powder the cumin seeds and add to chutney

7. Add more salt, jaggery, chilli posder to obtain the blend of flavors that you like best.

8. Store in an airtight glass container. This can stay fresh in refrigerator for up to 2 months.

Use over any savory chaat Item J. You can substitute brown or white sugar for jaggery, kala namak for table salt, add black pepper, chaat masala etc

For Jaljeera

1. 2 cups tightly packed mint leaves

2. 1 cup cilantro or dhaniya leaves

3. 2-3 green chillis

4. 1 inch pice of ginger

5. 1 teaspoon salt, amchoor, cumin and chaat masala

Steps:-

1. Blend everything together in a blender.

2. Store in refrigerator in a glass bottle

3. When serving take 1 part jaljeera and 3 parts water

4. Add one-two teaspoon imli ki chutney

5. Garnish with boondi and serve as a refreshing summer drink

You can prepare this in large quantities to be used as pani for the pani pooris.

Filling for pani pooris

1. 1 big potato

2. 1 cup boiled chana (both black and white chana will do)

3. Salt and fresh black pepper

Steps:-

1.Boil and mash the potato.

2. Mix chana, potato, salt and pepper.

To assemble,

1. Take pani poori in a plate

2. Make a hole in between

3. Add a teaspoon of chana-aloo mixture

4. Adbd a teaspoon of imli chutney

5. Dip in Jaljeera and enjoy :)

There are you go, easy peesy wasn’t it. Its going to be a huge hit at any party, potluck or cookout. Enjoy!

Minty Guacamole Hummus

2010-05-20T04:53:00.000-07:00

I love bean dips because they are low in calories, full of proteins and a great alternative to the cream and mayonnaise that accompanies such recipes. I have been thinking of trying hummus at my home for a long time. Nupur provided the final kick with her mouth watering appetizer recipes last week. I loved her idea of combining the good fats of avocados with the creaminess of beans to create a power packed dip.

I adapted her idea to mine and thus was born the Minty Guacamole Hummus. With the recipe adaptation from Nupur’s blog, this goes to Blog Bites- Adaptation edition hosted on One Hot Stove. Also the liberal use of Green Avocados and Green Mint leaves makes it a perfect entry for

Green Gourmet event hosted by Preeti Kashyap

You will need
1. 1 cup dried chickpeas
2. 2 avocados
3. 1 cup tightly packed mint leaves
4. 1 green chili
5. Two cloves garlic
6. Juice of One lemon
7. Two tablespoons sesame seeds
8. Salt to taste
9. Freshly ground pepper

Steps
1. Soak the dry chickpeas overnight and pressure cook until smooth (Alternatively you can use canned chickpeas)
2. Peel, pit and mash the avocados.
3. Mix everything together and pulse to smooth in a blender or food processor.
4. Adjust quantity of salt, pepper, chili and lime juice to taste.
5. Let chill for 2-3 hours for flavors to mingle together
6. Garnish with tomato wedges and serve with pita chips, veggie sticks or crackers.

The changes I made to Nupur’s recipe
1. I used Chickpeas instead of cannellini beans.
2. I used mint in place of cilantro
3. I used sesame seeds (Tahini an hummus ingredient is nothing but sesame seed paste)

This was an amazingly delicious dip, so very flavorful and so very healthy. This was a huge success and I am going to mix this power combo again and again. I have made a big batch and am bringing it over to work with radishes and carrot sticks for a healthy afternoon snack. Other variations I am thinking are addition of cumin seeds, green onions, cilantro, chives etc.

Quick Carrot, Radish and Chili Pickle

2010-05-09T05:36:00.000-07:00

I love snacking on carrots and radishes, one for the health benefits they offer and secondly because they keep me from indulging in more heavy pursuits. After a while munching them with salt, pepper and lime juice becomes boring, that is when such pickle comes to rescue. The beauty of this pickle is that it is ready almost instantaneously. This is my mothers signature receipe. She would always prepare big batches and send this to me when i was in hostel or working and after marriage also whenever she would come to visit, she would prepare a big batch for me when leaving.

This is also a great way to quickly put dinner on a table. We love munching on the fresh vegetables with dal –rice or as side to yummy parathas. Now like my mom, I also often make this pickle in huge batches and dispatch them to a number of friends who always eagerly await this pickle. This goes to Mothers day event hosted by jyoti of Panch pakwan

You will need

1. 2 kg carrots (4 pounds)
2. 1 kg radish (2 pounds)
3. 1\2 kg green chilies (1 pound)
4. 1\2 cup saunf (fennel seeds)
5. 1\4 cup mustard seeds
6. 1\4 cup turmeric powder
7. 1\4 cup red chili powder
8. 1\4 cup amchoor
9. 3\4 cup salt
10. 3\4 cup vinegar
11. 2 cup mustard oil

Steps
1. Peel and cut the carrots and radishes in bite sized pieces.
2. Wash and cut the chilies.
3. Pat everything with a dry cloth and leave to dry for 3-4 to ensure all moisture is being removed from the vegetable
4. Make a coarse mixture of mustard seeds and fennel seeds
5. Heat oil in a thick bottomed kadhai.
6. Add all the spices and let splutter for 2-3 minutes.
7. Turn off the gas and let cool to room temperature
8. Add the vegetables, salts and vinegar.
9. Mix everything together and store in airtight glass containers

The pickle can be eaten immediately although it tastes better when consumed after 2-3 days. Enjoy with a side of stuffed parathas or dal and rice for a scrumptious meal

Gajar ka Halwa

2010-05-03T04:03:00.000-07:00

My sis showed me this Gajar ka halwa recipe when she came to visit us a few years back, it was so simple that I was surprised why I was scared of making this humble sweet.

You need only four ingredients:
1. carrots,
2. whole milk,
3. sugar and
4. cardamoms,
toasted Almonds, cashews and raisins for garnish.
That’s it. For 4 kg carrots, I used 4 litres whole milk and one dozen cardamom pods

Steps
1. Peel and wash the carrots and pulverize in a food processor or blender with whole milk.
2. Peel the cardamom pods and add this to the carrot milk mixture Pour this mixture in a heavy bottomed pan and let it cook on low flame till all the milk evaporates This takes approx 2 hours. Don’t worry, it will not stick to the bottom and you can go about with your chores.
3. After about 1.5 hours add the desired quantity of sugar to the halwa and let it cook till all the milk has all but disappeared.
4. Now add two tablespoons of pure ghee and roast for 10 minutes.
5. Garnish generously with Toasted almonds, cashews and golden raisins. Enjoy. I made this as Prasad for the puja and it was really yummy, the bowl was scraped clean in no time

This goes to Priya's Cooking with seeds (cardamom seeds) event

Carrot Beans Fried Rice

2010-04-28T18:31:00.000-07:00

This is a very easy and quick recipe for kids lunch boxes as well as for our lunches. I also whip this up when we have kids over to play. Simple quick and easy, it just takes a few minutes and also incorporates a much needed serving of veggies in the kids diet.

I make it relatively simple without much added spices and heat. A cup of fried rice along with a small cup of yogurt or a piece of string cheese and some fruit makes it a very nutritious dinner. I also made this as the kiddie dish for a get together while we grown ups indulged in some hot and spicy food.

Its also a healthy lunchbox idea for grown up kids as it doesn’t reek of Indian spices, as Manisha mentions in her post

You will need
1. Two cup cooked rice.
2. One carrot, grated.
3. One small onion, finely chopped
4. Handful of green beans, very finely chopped
5. A tablespoon ghee, a tsp of cumin and salt to taste

Steps
1. Heat ghee in a pan.
2. Add cumin and let splutter
3. Add onion and cook for a minute
4. Add beans and grated carrot and cook for 3-4 minutes unless the vegetables are tender but not complexly mushy.
5. Add salt to taste and cooked rice , mix everything together and you are done!

Dinner Express and Kiddie Lunch Boxes

2010-04-28T18:26:00.000-07:00

Kiddie Lunch Boxes & Dinner Express

My sister and her husband are both Software Engineers and have a adorable two year old kiddo Arnav who keeps them on there toes all the time. Working full time and with a kid on hand, 30 minutes is all she usually has for cooking and putting dinner on the table. She is a marvelous cook and her marathon dinners are always delicious and nutritious. She will be providing her 30 minutes express dinner ideas on this blog.

She will also provide some quick and easy ideas for Toddler lunches and Tiffin’s. The food for toddler has to be one which is appealing in taste as well as color. It should be very mildly spiced and easy enough for kiddos to eat themselves or with minimal help.

These two foodie categories will be available under the label Dinner Express and Kiddie Lunch Boxes on the right

Dhokla

2010-04-23T05:08:00.000-07:00

Dhokla is my favorite all time snack, For one its high in protein and secondly unlike many other Indian appetizers, its not deep fried. Also the spice level is moderate enough for kids to enjoy too. I loved eating dhokla but did not like the level of preparation went into it nor the amount of dirty dishes after the snack was prepared.

So I chose the easy part and used instant mixes but dhoklas turned out very professional tasting. And very easy too. It is now my trademark recipe that everyone enjoys and I am asked to bring and make this again and again. I have served this to numerous guests and have always had a raving review. Many of my friends said they tried it at home but couldn’t get the same texture. So here is the recipe, verbatim….Although we use instant mix, quite a few skills goes in getting the final product. Hope you will enjoy this as much as we do

You will need
1. One packet Instant Dhokla Mix (Gits, Deep, Ramdev, Swad everything works fine)
2. For sugar syrup( Juice of 1 lemon, 1 tbsp sugar and 3\4 cup water)
3. For tempering (1 tbsp oil, few curry leaves, mustard seeds and hing)
4. Cilantro and White Sesame seeds for garnish.

Steps
1. I used a square glass container and greased it with oil.

2. To this I added the Dhokla mix, oil and water as specified in the package.

3. Cover with a saran wrap and microwave for 5 minutes. This will vary depending on the heating power of your microwave. Check with a knife or fork to see if on inserted it comes out clean. Else continue microwaving in 30 second increments.

4. Let cool for three-four minutes.
5. Dissolve sugar and lime in water and pour over the Dhokla (Yes the entire three quarter cup water). This will make the dhokla spongy and light.
6. Heat oil in a wok and add curry leaves, mustard seeds and hing. Let splutter for two minutes and then pour the hot oil mixture over the Dhokla.
7. Garnish with cilantro and white sesame seeds. Shredded coconut is another tasty addition but I didn’t had any on hand.

For the tadka, heat one tablespoon oil in a pan and add a pinch of hing, mustard seeds, and curry leaves. Sprinkle over the dhokla. Garnish with fried chillis, dhaniya leaves, shredded coconut and white sesame seeds.

Corn Peas Poha

2010-04-20T18:49:00.000-07:00

Poha is one of my favorite breakfast Item. I hail from Bhopal where Poha is also served as breakfast as part of wedding feast along with hot Jalebis. In the busy weekday life breakfast is usually cereal, oatmeal, bread or eggs but on weekends, I love cooking something special. Poha is one such breakfast that is our Sunday morning fare, alteast every other weekend.

Poha is nothing but flattened rice that come alive with the addition of corn, peas, peanuts and onions in this simple recipe. Sprinkled with fresh lime juice and accompanied with a hot steaming cup of masala tea, and the weekend turns into something special

You will need
1. 2 Cup Poha (flattened rice).
2. 1\2 cup shelled or frozen peas
3. 1\2 cup corn
4. 1\4 cup peanuts
5. 1 small onion, sliced lengthwise
6. 2-3 green chilies, sliced thinly
7. Couple curry leaves
8. 1 tbsp canola or any other cooking oil
9. From the spice box (1 tsp cumin, 1 tsp mustard seeds, I tsp fennel seeds, 1 tsp turmeric, salt to taste)
10. Cilantro and Lime juice for garnish

Steps
1. Soak poha in warm water for 5 minutes, then drain and let rest for 15 minutes. Do this first and poha will be ready by the time rest of the work is done
2. Heat oil in a kadhai or any thick bottom pen.
3. Fry peanuts and keep them aside
4. Add mustard seeds, fennel, cumin and curry leaves and let splutter
5. Add onions , chilies , turmeric and cook till onion turns translucent
6. Add corn and peas and cook for a couple minutes till they turn soft
7. Add poha and salt to taste and let cook covered on medium heat for 5 minutes till everything comes together.
8. Garnish with lime juice and cilantro. I also like to add a teaspoon of sugar for a tangy sweet taste.

Panchmel Dal

2010-04-18T19:28:00.000-07:00

Dal-Chawal is my all time comfort food, one that I turn to cooking again and again. This simple dal is very easy to make and yet exotic enough for a party. We enjoy this for simple weekday dinner as well as a side to more spicy and heavy dishes for a party.

The term Panchmel is arrived from Panch which is Hindi for number 5. This dal is a combination of 5 different lentils (Yellow moong, Pink Masoor, Brown Masoor, White Urad and Toor Dal) tempered lightly with cumin and tomatoes.

You will need
1. A fistful each of Yellow moong, Pink Masoor, Brown Masoor, White Urad and Toor Da
2. One tbsp ghee\Refined oil
3. Two medium size tomato
4. Cilantro and Lime Juice for Garnish
5. From the spice box( 1\2 tsp turmeric, 1 tsp cumin seeds, I tsp red chill powder, a pinch of asafetida (hing), salt to taste)

Steps
1. Min all the dal and wash them in 3-4 changes of water and soak for half an hour.
2. Cook to a smooth consistency in a pressure cooker.
3. Heat ghee in a saucepan, add jira, hing and tomatoes and cook for 5-6 minutes.
4. Add this tadka to dal and mix thoroughly
5. Garnish with cilantro and lime juice and enjoy hot with steaming rice. This goes well with rotis, parathas and naan too.

This is my entry to Delicious Dals from India hosted by Suma of Veggie Platter.

Cream cheese and veggie dip

2010-04-17T20:06:00.001-07:00

This is one of my favorite appetizers that I serve with all the greasy samosas and pakodas at dinner gatherings. It’s a perfect dish to take to an office potluck too. Very easy to prepare, nutritious, low fat and delicious

You will need
1. One 16 oz block cream cheese (reduced fat ok)
2. One 16 oz container sour cream (reduced fat ok)
3. Vegetables ( One stalk celery, One small carrot, one baby cucumber, Half of red and green bell pepper)
4. Herbs(Mint, Chives and Basil)
5. Crackers for dipping

Steps
1. In a food processor pulverize all vegetables and herbs to a smooth mass
2. Add cream cheese and sour cream and pulverize once more so that everything comes together.
3. Chill in refrigerator for atleast two hours to allow flavors to merge together
4. Serve with crackers or other veggies for dipping

You can use any combination of vegetables and herbs that you prefer or have on hand. Every herb and vegetable will impart a different flavor to the dish.

Dal ka Paratha

2010-04-15T16:06:00.000-07:00

What a coincidence, I was just about to use the leftover dal from yesterday into Parathas for dinner today when came across this event Leftover Delicacies hosted by Spicy Lounge and I am just in time as the deadline is April 16.

Here is how I made it. It is a usual at my dinner table. I often use day old dal and knead it with whole wheat flour to make parathas or rotis the next day. They not only taste delicious but also increase the nutrient coefficient of flour.

You will need
1. Two cup whole wheat flour
2. One cup leftover moong masoor dal
3. Ghee for cooking parathas

Steps
1. Mix dal to flour and knead into a soft dough. I did not had to use any additional water.

2. Roll dough into parathas and cook on medium heat on both sides.

3. Enjoy with any vegetable curry or curd\raita. This tastes great on it own too with just a dollop of pickle or chutney on the side.

You can use any leftover dal. This is a great food for picky toddlers as well as it has protein and carbohydrates rolled into one.

Spinach Methi Rotis

2010-04-14T04:47:00.000-07:00

I am always looking for ways to incorporate more veggies and greens in my diet. This is one such tasty recipe that not only increases the nutritional content of chapattis but also takes out the need for cooking a separate subzi for dinner. These rotis served with a side of dal and curd or pickle provide one wholesome nutritious meal consisting of right blend of vegetables, proteins and carbohydrates

You will need
1. 2 cups whole wheat flour or atta
2. 1 cup spinach leaves
3. 1 Tbsp Kasoori Methi
4. Two cloves Garlic
5. 1 Tbsp white sesame seeds.
6. 1 Tbsp canola oil
7. Salt to taste and lukewarm water to bind everything together

Steps
1. Cut spinach leaves in bite sized pieces, immerse in water and microwave on high for 2 minutes
2. Grate the garlic
3. Make a soft dough mixing all the ingredients together and let rest for 15-20 minutes
4. Roll into chapattis, place in a hot tawa and cook for a minute
5. Then turn and cook on the other side.
6. Smoother with a little ghee or butter and serve hot with dal and\or curd.

Dinner today : Spinach methi rotis with Moong Masoor Dal and Curd

Moong Mallaika(Masoor) Dal

2010-04-12T19:50:00.000-07:00

Dals are the mainstays of Indian cooking and the main source of proteins for vegetarian Indians. I usually cook daal daily as a side dish for Chapatis or rice for dinner. Dals are easy to make in pressure cooker, fibrous and nutritious and an easy accompaniment to any carbohydrates

One common Dal usually cooked in North Indian kitchen is Moong-Mallaika or a mixture of yellow moong and orange masoor dal. Its is very easy to make, cooks almost instantly in the pressure cooker and is very easy to digest.

You will need
1. Half Cup Masoor dal
2. Half cup Moong dal
3. One tbsp ghee\Refined oil
4. One Red onion
5. One medium size tomato
6. Two cloves garlic,
7. One inch piece gineger
8. Cilantro for Garnish
9. From the spice box( 1\2 tsp turmeric, 1 tsp cumin seeds, I tsp red chill powder, a pinch of asafetida (hing), salt to taste)

Steps
1. Wash moong and masoor in 3-4 changes of water and soak for half an hour (Soaking is entirely optional but it does increases the nutritional values of dal). I usually soak dal first and then go on preparing the rest of ingredients
2. Finely chop onions and tomato. Grate or cut garlic and ginger.
3. Heat Ghee in the pressure cooker. One could use oil but ghee imparts a wonderful flavor and this one Tbsp is all the fat we use in the recipe and it gets divided in four servings.
4. Add hing, cumin seeds, ginger-garlic and onion and cook on medium flame for 4-5 minutes. Then add tomatoes and cook for an additional 3-4 minutes
5. Add red chill powder, turmeric , soaked dal and 2.5 cups water and cook to a smooth consistency in the pressure cooker.
6. Garnish with cilantro and enjoy hot with Rice or Rotis. This goes equally well with both. We had this with some spinach-methi rotis and a dollop of home made curd.

This is my entry to Delicious Dals from India hosted by Suma of Veggie Platter.

Tofu Tikka

2010-04-10T19:10:00.001-07:00

What better way to start my culinary blog events with participation in something hosted by my favorite blogger and what better tribute then to cook something from her own blog.

Nupur from one hot stove is hosting Blog bites -Copy cat edition.. The rules are simple, replicate something that you have read on any other blog in your kitchen. I first read this Tandoori tofu recipe on Nupur’s blog. It sounded so simple and gave it a try for a party I hosted. Nupur was not exaggerating, This is a keeper of the recipe, so very delicious and so easy to make.

[caption id="attachment_20" align="aligncenter" width="300" caption="Tofu Tikka"][/caption]

I made some slight tweaks to her receipe depending on ingredients I had on hand.

You will need (For 25 people)

4 blocks firm tofu (preferably organic).

4 tbsp garlic flavored olived oil

Juice of 2 big limes,

Spices( 1 tbsp salt, 1 tbsp amchoor powder, 1 tbsp kitchen king masala, 1\2 tbsp turmeric powder and 1 tbsp red chilli powder.)

Steps

Drain water from tofu

Cut tofu in bite size pieces

Marinate overnight in mixture of olive oil and spices

Just before serving, heat oven to 450 and cook for 25-30 minutes

Broil on High for 10 more minutes.

In a separate bowl, I also marinated one big red onion in one cup vinegar, salt and paprika.

I garnished the Tofu liberally with onion relish and loads of cilantro. Served this with a mint cilantro chutney on the side. Pure bliss, everyone loved it…………

My favorite Food Blogs

2010-04-10T13:02:00.000-07:00

My favorite food bloggers

1.       Nupur from One Hot Stove She writes from the wonderful city of St. Louis. I love her recipes because her cooking style is close to mine. Effervescent, bubbly and quick. She uses few ingredients all of which I can find in my pantry and her recipes have always been a success. Like the broiled tofu, I made for the birthday party

Yesterday night I made a quick version of her Indianized egg salad and we loved eating it filled in soft pita packets.

2.     Indira from Mahanandi,. She writes from Houston, Tx and I love this because of the southern twist to her cooking. Her way of tempering and daals is so different from what we are used to in the North. For instance, she will always mesh her daal to a smooth consistency while we prefer to keep grains separate. Also she will always use mustard seeds for tempering while our tempering is usually limited to cumin.

I have cooked her baghara baigan, mirchi ka salan, stuffed bellpeppers and so much more. She introduced me the lovely split green peas and making peanuts based gravies.

3.       What’s for Lunch Honey….Meeta writes from Weimar, Germany, I love the way she writes and her photographs are drool worthy, Her desserts are the most elegant I have ever seen in pictures and transpose me in heaven with there beauty and lust.

Alas, I haven’t tried much of her recipes because of the different measurements in metric system and because she uses ingredients that I don’t have offhand in my pantry. But Still I love love reading her blog and oohing and aaing over her marvelous desserts

4.       Hooked on Heat: Meenakshi writes from Canada and her Indo Chinese fusion recipes are simply amazing. I have tried her Gobhi Manchurian, vegetable chowmin and pepper mushrooms and every single dish has left us licking our fingers. Her cooking style and recipes are close to mine and I use them to add a slightly new twist to my everyday food. Not to mention she writes beautifully and artistically with a short sweet version of her parent’s love marriage or about the lovely couple.

5.  Mad Tea Party: Anita writes from Delhi, India and takes me back to the city where I spent so many wonderful times. Her dialogues about Delhi’s fresh fruit and veggies transforms me into memory lanes , Not to mentions she throws fabulous parties. Her chana masala recipe is a keeper and so is the bharleli mirchi.

The list is not exhaustive, I love reading Musical from Musical’s kitchen, Trupti from spice who loved me, Shammi from Food in the main, Kalyn from kalyn kitchen , Jai and Bee from jugalbandi , Asha from Aroma and so many more. The world of food blogs is amazing; you just can’t stop reading once you have started.

Namaste

2010-04-09T20:49:00.000-07:00

Namaste and welcome to my blog. About me. I am a girl of multitude dimensions and varied interests. I love to read, Blogging is my new found passion. Topics and Blog that interest me are varied and diverse. I love to read food blogs (came across after my search for recipes few years back), personal finance blogs (got addicted when I was looking to buy our first house), deals and coupons blog and also blogs of nurses and medical professionals.

Cooking is my passion, reading food blogs my hobby and computer, my profession. So many times I thought of chronically my foodie experiences but never get to it. This is my maiden attempt. Hope I succeed.

About the name, Orange and Bronze is such a vibrant and pleasing color experience, something that soothes and satisfies you from within, the same aroma I hope my cooking will provide.