Stale bread ? Make Pudding.

Bread pudding is an easy to make dessert that pleases every palate. A great way to use up old bread too!

Let them eat breadImage for let them eat bread pudding

Just before the French Revolution broke out, millions of Frenchmen were starving. It is assumed that their Queen Marie Antoinette, is said to have told her subjects

Qu’ils mangent de la brioche”—“Let them eat cake.”Oct 24, 2012.

I would have been enraged too, had I heard these words and it is no wonder then that the queen lost her head.

However, this is one ‘cake’ that will have your family asking for more.

How to make bread pudding

Generously butter 4-6 slices of bread. Tear them into pieces and place in a deep baking dish. Intersperse with dried black currants.

Take 3 tablespoons of sugar in another bowl and whisk together with an egg. Add a cup of milk and 1/2 teaspoon vanilla essence. Continue whisking till the sugar dissolves.

Pour the whisked egg and milk mixture over the bread. The bread should be completely soaked and if you run short of milk, you can easily add some more.

Pop the dish into an oven and cook at 100 C for 20 minutes or till the top has just browned.

Serve warm either plain or with some cream or vanilla ice cream.


You could grate some nutmeg as well in the milk and egg mixture for added flavour.

Black currants give a special tangy crunch but you could substitute with regular raisins too.

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Eggs Perfectly Scrambled.

This entry is part 2 of 2 in the series The joys of a Mumbai Winter


The secret of the Perfectly Scrambled Egg


Image for Perfectly Scrambled Eggs


Breakfast is the perfect start to a day. Especially when it’s a good old scrambled egg to begin the day with. The soft, fluffy light as air, scrambled egg on a thick, buttered toast . It’s quite an art to make the perfect scrambled egg. Cook it a tad too much and it becomes hard and lumpy, with a runny liquid that makes the toast a soft and soggy.

So what is the secret to the perfectly, scrambled egg? One that leaves it light, soft and warm as it slips down your throat leaving you really satisfied.

It’s simple really :

The secret of the perfect scrambled egg is to stir in a just the right amount  of milk in a lightly beaten egg and cook over a slow fire, stirring all the time to prevent a lumpy mess.  Add a dash of butter and a pinch of salt to the egg and milk mixture and heat gently over slow heat till the egg just begins to set into a soft, custard. That’s the time , to take it off the heat and gently pour this gooey mess over a hot, buttered toast.

I allow the egg to cook in its own heat as I take the dish to the table. There I open my fresh newspaper and  sit down to a hearty breakfast . As I sip my cup of hot steaming coffee, I cut the toast into small squares and delicately lift one morsel at a time. I  pop it into my mouth and wait for a million sensations to just burst forth. It is a warm, fuzzy feeling that fills my entire being as I savour bit by bit of my perfectly scrambled egg.

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The joys of a Mumbai Winter – #Fresh Carrot halwa

This entry is part 1 of 2 in the series The joys of a Mumbai Winter

Hello and welcome to my new series on the joys of a Mumbai Winter.

Yesterday my Facebook page announced the official beginning of Winter. Of course this was pertaining to the US of A (whose shores I just left early this month). In India Winter has officially begun on Sharad Purnima or 15th October of this year. But I found a kilo of fresh carrots that inspired me to make my all time Winter favourite  – Gajar Halwa or carrot halwa.

One of the things we Mumbaikars love from Delhi are the carrots that invade our markets only in Winter. This distinctly red, succulent root vegetable is delicious raw but even more delicious when made into a halwa or traditional sweet.

The joys of a Mumbai Winter – #Fresh Carrot halwa

The joys of a Mumbai Winter – #Fresh Carrot halwa


  • 1 kg fresh Delhi carrot. This works out to 5 heaped cups
  • 4 tablespoons ghee
  • 4 cloves
  • 6 green cardamom coarsely crushed and skin removed
  • 1 cup water
  • 1 1/2 cup sugar
  • 5-6 strands of saffron
  • 1 teaspoon of almond slivers


  • Wash and peel the carrots. Pat dry and coarsely grate and keep aside.
  • In a pressure pan or heavy bottomed pan, heat the ghee and add the cloves and cardamom.
  • Add the grated carrot and stir well. Cover the pan and allow the pressure to build. Turn off the heat and allow the carrot to simmer for 10 minutes or so. They should be just tender to the touch and not overcooked.Alternatively, the carrots can be cooked in a tightly covered heavy bottomed pan so that the carrots sweat in their own juice.
  • While the carrots are being done, dissolve the sugar in the water in another pan. Bring to the boil and add some strands of saffron. Take care not to over cook the syrup. It should be of single string consistency.
  • When the carrots have cooked, add the sugar syrup and continue cooking till the sugar syrup is absorbed. By this time the halwa will have a nice glossy look.
  • Sprinkle the slivered almonds on top.


This halwa is traditionally made with milk solid (khoa) but I prefer not to use it as I feel this hampers the colour and look. Instead I prefer to serve it with vanilla ice cream or a generous dollop of whipped cream!


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Alaskan Salmon with Orzo Salad

This week   #BlueApron , which we resumed  this week , introduced me to a very interesting Alaskan Salmon on a bed of Orzo Salad.

I learnt some very interesting facts with this meal

  • The Alaskan Salmon is a country cousin of the Norwegian Salmon that I’ve relished as thin slices smoked to perfection and eaten plain or in tiny sandwiches .
  • This ray finned fish is found in the cold waters of both the Atlantic and Pacific oceans . You can find out more about the Wild Alaskan Salmon here.
  • The Salmon like the trout live in the oceans but return to the fresh water upstream to breed .
  • The salmon is an oily fish and is comparable to our Indian Rawas

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  • Orzo is a wheat pasta that looks like RICE! This short grain like pasta is ideal for soups and salads.
  • You can make a salad with French Beans.

As usual, #BlueApron provided all the ingredients and the knick knacks as they call the accompanying condiments essential for the dish.

how to make the alaskan salmon and orzo salad.

I am  blogging on my iPhone with a baby on my lap so cannot give the exact amounts now. But I just had to share this with you. If you are an experienced cook ( or an adventurous one) you could try this. Or wait till I post the exact recipe soon. 

With salt and pepper as seasoning, some finely minced garlic sautéed in olive oil, a handful of green beans , a sprig of spring onion and a dash of lemon juice it was easy to make the salad with the orzo that was cooked al dents.

And again the fillets of salmon that were seasoned with salt and pepper , were seared in a non stick pan in a drizzle of olive oil. The fillets were turned just once ( cooking each side for 4 minutes) .

Now isn’t that easy?

The next time you’re looking to make an easy and healthy fish dish, why don’t you try this?

My own suggestion 

I haven’t tried this but when I get back I’m going to try this with Red Snapper . This is a nice firm fleshed fish that lends itself well to fillets and grilling

Fritatta when #BlueApron doesn’t show up

Staying in a serviced apartment and without a car, we thought that using #BlueApron would solve our eating issues. It is difficult to eat or order out with a toddler in tow and since #BlueApron delivers ingredients and recipes, it seems ideal for people with limited kitchen space and no prior knowledge from where to source stuff.

But yesterday we were proved wrong when #BlueApron failed to deliver!

As a matter of fact , we are still waiting.

But hunger doesn’t wait does it?

So I rummaged around in the fridge and found some left over ingredients from pervious #BlueApron deliveries ( tomato, potato, spinach) and with some eggs, milk, ham and cheese that I’d picked up from the neighbourhood grocery store, I whipped up this healthy and nutritious #fritatta.

I must say I added a bit of Dijon mustard for that extra zing but this was entirely my choice!

However, whenever you are in a bind, this is a great dish .