Apple Crumble

Sunday, March 27, 2011


Apple crumble is a yummy dessert which can be easily prepared in no time. Tastes delicious if savoured warm. It makes an excellant hot and cold two in one dessert when served along with ice cream.



Fresh and firm apples - 2
Lime juice - 2 drops
Sugar - 2tbsps ( or 3tbsps if you have a sweet tooth )
Cinnamon powder - 1/2 tsp
Plain flour - 4 tbsps
Butter - 2 tbsps


1. Wash, core and dice the apples with the peel intact.
2. Mix the diced apples with lime juice.
3. Mix half the quantity of sugar and 1/4 tsp of cinnamon powder with the apple.
4. Line an oven proof dish with this fruit mixture.
5. Mix plain flour with the remaining sugar and cinnamon powder.


6. Rub in cold butter into the flour mixture till it resembles bread crumbs.
7.Shower the apple mixture evenly with the flour crumbs.
8. Bake in a pre heated oven for 25 minutes at 180 degrees C. Time to switch off the oven when you get a pleasant aroma of cooked apple.

If you prefer a brown topping, grill the apple crumble for 2 minutes after baking, taking care not to burn the dish.


Apple crumble can be relished as it is or with cream or ice cream.
READ MORE - Apple Crumble

Jacket Potatoes with mixed Vegetable Stuffing

Sunday, March 6, 2011

What better dish to revive our blog with, than with an all time endearing jacket potato recipe! My ten year old niece loves restaurant style foods, and is always excited when we try making the same dishes at home. She recently tasted a jacket potato at a Mexican eatery and totally loved it, although she could not eat the complete dish! The dish was very tasty but loaded with garlic butter, sour cream, and heaps of cheese, on top of a  heavy cole slaw. 

Here is a much healthier version that we made at home. I am sending this entry to the Kids Delight Event started by Srivalli of Spice Your Life Blog, and currently hosted on the Versatile Vegetarian Kitchen Blog, by Champa.

Chopped beans - 1/4 cup
Chopped carrots - 1/4 cup
Chopped onions - 1/4 cup
Chopped tomatoes - 1/4 cup
Chopped paneer - 1/4 cup
Oil - 1 tbsp
Salt - 1/2 tsp
Chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Dania powder  - 1 pinch
Jeera powder - 1 pinch
Cumin seeds - 1/4 tsp



1. Heat oil and add the cumin seeds.
2. When the seeds puff up add chopped onion and saute till it turns pink and transparent.
3. Add chopped beans and carrots,  stir and cover with a lid.
4. Stir now and then until the vegetables are half done.
5. Mix in chilly powder, dania powder, jeera powder and salt.
6. When the vegetables are almost done add chopped tomatoes and paneer and cook for two or three more  minutes till the tomatoes become soft but not  runny.
7. Finally add garam masala , stir well and switch off flame.
Keep the flavoursome vegetable filling aside.



Potatoes - 6
Olive oil or any other vegetable oil - 1 tbsp
Salt - 1/4 tsp


1. Wash and scrub potatoes, and pat them dry.
2.  Poke the potatoes all around using a fork and then cut them into halves.
3. Using a sharp knife scoop out the center portion of the halved potatoes  to  make potato cups.
( Save up the scooped out potatoes and use in other preparations .)
4. Rub the insides and out sides of  the potato cups with  little oil and salt.
5. Bake the potatoes into golden crispy cups in a preheated oven for 35 or  40 minutes  at 180`C. It may take longer if the potatoes are bigger.
6. If you use a microwave oven with grill, select  Mode 3 ( Grill and Microwave ) and cook  for 30 minutes.

1. Grill four or five cabbage leaves until they become crisp and golden brown in colour.
2. Make a bed of cabbage leaves on the serving plate.


3. Arrange the crispy potato cups on the cabbage bed.
4. Press down a table spoon or more as required, of the vegetable filling  into the potato cups.

A platter of  Jacket Potatoes with  Mixed Vegetable Stuffing  is a  yummy and  filling meal.  Kids will enjoy it when served with  tomato sauce or ketchup.
READ MORE - Jacket Potatoes with mixed Vegetable Stuffing

Time to revive this blog!!!

Friday, March 4, 2011

Over the last 10 years, our family has grown and not just geographically! We have different cultures blending in, with siblings and cousins marrying across states and countries! Minds open up like never before, and more excitingly tastes too! Happily, every new member in the family so far has turned out to be a foodie, and that means, more flavors, more recipes and plenty more to learn and cook! In this blog we plan to publish different cuisines, veg, non-veg, vegan, grain-free, alcohol, anything and everything and in short whatever cooks in the kitchens of our extended family!
READ MORE - Time to revive this blog!!!

Photography Madness

Monday, January 26, 2009

How not to click snaps, and here is what I did not send for 'Click Red'

This is how I spent my holiday. These are samples from over a 100 snaps that I clicked yesterday. It is supposed to be a ....hmm ... lets see... ' a red chillie ikebana in an australian tequila glass?????? :-(((

Why am I posting this here? Perhaps this could be an explanation!

Well I abandoned this entire lot, and here is what I finally sent to Click Red.
READ MORE - Photography Madness


Tuesday, December 2, 2008

Fill a glass with ice. Pour a shot of Bacardi over. Top up with some Sprite. Add 1/4 teaspoon black salt, and one slit red chillie - with the seeds if you dare! Its exotic, wicked, and perfect for Sydney Summer!
READ MORE - Wicked...

Banana, Walnut & Love Muffins

Monday, November 24, 2008

1/2 cup oil, 1 cup brown sugar, 1 cup self raising flour, 1/2 t sodium bicarbonate, 2 over ripe bananas, a few pieces of walnuts, 1/2 cup milk. Mix everything, and bake in a muffin tray at 180 degrees (mine is a fan forced oven) for 20 minutes.... for some MUFFIN LOVE!
READ MORE - Banana, Walnut & Love Muffins

Baked Cauliflower Capsicum Milk Rice Cheese & Inspiration Casserole

Thursday, November 13, 2008

...and so it was another evening, after a looooong workday. The temptation is strong to get a take away dinner from the Indian reastaurant at the mall, where they serve not so Indian food! Changed my mind... walked to the kitchen... opened the fridge... hmm ...hmmm...
cauliflower ...maybe,
leeks ...use them soon ....
cheese.... a little maybe ,
ready made thai red curry paste .......NAAAAH!
whats the main? gotto to use the rice..


Burner 1
Heat 2 tbs oil
throw in 3 sliced leeks
Burner 2
heat 2 tbs butter
add 2 tbs corn flour, (gotto to mix it well before it forms lumps!)
pour in milk (if measured it could be 4 tea cups)
keep stirring, stirring, on low flame.
Burner 1
Leeks are browned
Add 1/2 the giant cauliflower broken into large florets
Add salt
Generously add hot red chillie powder (we like rocket fuel)
Masalas? No No!!!
Maybe a spec of mixed herbs...just a spec.
Burner 2
Sauce is just beginning to thicken,
add salt, add pepper.
What else??
open the masala rack, cinnamon powder? ...hmm okay. Add a pinch.
Stir, Stir ....
Burner 1
Looks like cauli will take forever to cook...could burn
Hey ..throw in a sliced capsicum.
3 sliced Tomatoes too...
Shall I add water? NO!
Cover tightly with a lid, and turn flame to low
Burner 2
Smells heavenly ..
Add cheese
Add the 3 cups of cooked rice that was set aside in the morning for dinner
Mix well.
Switch off
Burner 1
Cauli has cooked ..yeah Switch off... comes hubby... "something smells terrific...."
Pick up the foil tray,
lightly coat with oil spray
Pour in the red hot chillie cauli-capsi
Pour over the milky white rice
Sprinkle pizza cheese
Sprinkle bread crumbs
will the bread crumb brown without oil? ...Spray a little oil on top.
Into the fan forced oven at 200 degrees.
Forget it for 1/2 hour WII golf with hubby...

Open the oven .... oh WOW ... Heaven!!!!

READ MORE - Baked Cauliflower Capsicum Milk Rice Cheese & Inspiration Casserole