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Hot Carrot & Pumpkin Soup Make #Monsoon Treat

The last few days have been wet and rainy , perfect for hot bhajiya and garam chai. It’s also perfect for roasted bhutta and frothy coffee. But since I’m on a serious weight loss binge, bhajiya is out .

Unfortunately, the white Indian corn is still not in season so I decided to go with some soup . I’m not too fond of American corn which I find it too sweet.

Pumpkin has never been on my Top of the Pops but ever since I found that it lends itself to a rich, thick, velvety soup, I’ve been making this soup every now and then.


Carrots and and pumpkins are both naturally sweet so if you want it a little punchy, add a little paprika or chilli flakes.

Serve with a dash of cream or stir in some milk to make it more creamy.

You could also add some chicken broth if you are a non-vegetarian

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Hot Carrot & Pumpkin Soup #Monsoon Treat
Recipe type: Soup
Cuisine: Continental/ Western
Serves: Serves 2
An easy, wholesome soup. Carrot combines with pumpkin to make an unusual flavour
  • 250 g peeled and chopped red pumpkin
  • 2 small carrots peeled and cut
  • 1 medium onion chopped
  • 2-3 pepper corns
  • Water
  1. Put all the chopped vegetables in a pressure pan.
  2. Add just enough water to pressure cook
  3. Add pepper corns.
  4. Cover the pan and put the pressure
  5. Allow to cook for 4-5 whistles
  6. Let the pressure drop on its own. Allow the cooked vegetables to cool before purring in a blender .
  7. Add salt and other seasoning if you like .

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


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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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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

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How to make an easy Chicken liver and Mushroom Pate

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A hot buttered toast with chicken liver and mushroom pate is the best way to start a day on a wet, monsoon morning.

There’s nothing like a hot buttered toast to welcome a rainy morning. Especially one that is slathered with a generous layer of chicken and mushroom pate. This has been one of my favourites ever since I had it on a summer cruise down the Vecht during a holiday in Amsterdam. And from that time on, it has been a staple on Hubby Dear’s shopping list every time he visits the Dutch capital.

Shopping at Albert Heijn, the largest food retailer in the Netherlands is actually his favourite past time. He finds it particularly de-stressing after a hard day’s work. However, it is not always possible to go shopping so I scoured the net for a suitable recipe. In my search , I also realised the importance of #food photography. Alas! My photograph above belies my learning as very often I am in a great rush to take the photo before the food is gobbled up. But don’t be fooled by the photo, it is a very easy and tasty dish to make and impress your guests at fancy parties!

How difficult is it to make a chicken liver and mushroom pate at home?

Actually it is dead easy!

I found this out entirely by accident when I made my version of chicken liver pate last week. For several months now I’ve been making chicken curry with breasts and legs since no one really ate the spare parts or offals. But last week I bought a whole bird and was confronted with the chicken liver!