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Hope everyone had wonderful Thanksgiving weekend, the most awaited holiday for beautiful trips and lots of get together.  Coming to the recipe, this eggless dates and nut cake is very simple to make and it’s very very moist with very basic ingredients.  You can make this as big Bundt, small bundts, mini cupcakes and frost it with chocolate ganache or nutella, make it as a cake loaf and enjoy the way you like. 

Eggless Dates Cake

Yields - 3 mini bundts


All purpose flour -  1 cup
Butter - 5 tbsp
Sugar - 5 tbsp
Yogurt - 3 tbsp
Baking powder - 1 tsp 
Baking soda -  1/4 tsp                           
Chopped Dates - 3/4 cup
Water - 1/2 cup + 2 tbsp
Walnut - 1/4 cup chopped (optional)      

Method :       

1. Preheat the oven 350F.
2. Combine dates, water and soda in bowl, cover, stand overnight or minimum of 2 hrs to soften the dates
3. Grease cake tin and dust with the flour.
3. Cream the butter and sugar in a small bowl until light and fluffy.
4. Add sour cream and mix well.
5. Stir in half the sifted flour and half of undrained date mixture; repeat the same with the          remaining flour and dates.  If you are adding nuts add at this stage.Whisk well.
6. Scoop 3/4th to the pan.
7. Bake for about 20 to 25 minutes until the toothpick comes out clean. Stand 5 minutes before turning on to wire rack to cool.


1. If you are using cupcake pan then it yields 6 to 8 cupcakes.
2. You can use nutella or chocolate ganache for frosting.



There are few ways to make Tomato rice with little variations.  Few methods involve of making tomato gojju (sauce with spices) and mixing with boiled rice.  Another way of making is like pilaf/pulao which is made in pressure cooker or a pan.  Whatever the variations and method, love Tomato based rice. The  rice which I am posting today is  Tomato pulao with Masala seared tofu, If any you don't like Tofu, I am sure you will start loving tofu this way.  Tomato with tofu is excellent combination and with some Masala you will not find any soy smell in the Tofu.  Do try and let me know how you liked it.

Click this to see another variation Tomato rice which I have posted earlier. And also stay tunned to see my childhood favorite Tomato rice which my mom makes  and packs us  for lunch.

Tomato Pulao/Pilaf with Masala Seared Tofu 

For making rice 

Ingredients :

Tomato - 1 and 1/2 cup (chopped) save 1/4 cup for Tofu
Onion - 1 big sliced
Basmati rice - 1 cup
Water - 1 and 1/4 cup
Green chilli - 2 sliced
Chilli powder - 1 tsp (add according to your spice level)
Ginger - 1/4 inch piece
Garlic - 3 pod
Garam Masala - 1/4 tsp
Few sprigs of mint leaves
Coconut Milk - 1/4 cup
Saunf - 1/4 tsp
Coriander 1 handful - chopped finely
Oil and salt

Whole spices:

Cardamom - 1
Clove - 1
Cinnamon - small piece

For Searing Tofu


Tofu cubes - 2 cups
Tomato - 1/4 cup
Yogurt - 1/4 cup
Whole spices (cardamom, Clove, cinnamon) - each one
Few springs of Mint and coriander leaves
Lemon juice - 1/4 tsp
Chilli powder - 1/4 tsp
Garam Masala - 1/4 tsp
Oil and salt

Method for making Rice:

1. Make paste out of Ginger, garlic and saunf, Wash and drain Basmati rice and keep it aside.
2. Now heat oil in the pressure pan or heavy bottom pan.
3. Add the whole spices followed by slice onion, slited green chilli and ginger+garlic+saunf paste.
4. Once the raw aroma of garlic disappears.
5. Now add the Tomato and sauté till all the moisture is absorbed and you will get sauce like consistency.
6. Add Chilli powder, garam Masala powder, mint leaves and sauté.
7. Add measured water and coconut milk, add salt.
8. When it comes to boil add the drained rice.
9. Close the pressure cooker. (If you are using the normal pan close with lid and keep in very slow flame. Let it cook until all the moisture is absorbed)
10. When steam comes, put the whistle. Keep the flame to very low.
11. After 10 to 12 minutes switch off.
12. Give 10 minutes resting time, now open the cooker, add chopped coriander leaves and seared Tofu and give a slight mix.
13. Serve with your favorite Raita.

Method for Searing Tofu:

1. Heat oil in the pan; add the whole spices followed by Tofu cubes.
2. Let it sear for few minutes in all sides until light brown in color.
3. Now add all other ingredients and in slow flame let it roast. (Tomato, yogurts everything gets mushy and coats the Tofu)
4. When everything is will blended and seared, add dash of lemon juice.
5. Mix this seared tofu with rice while serving.

Note :

You can also substitute Tofu with Paneer in this recipe.

Enjoy Tomato Pulao/pilaf with Masala seared Tofu with Raita!!!



 Mishti Doi is a Bengali dessert.  Bengal is a part of East India and Bengalis are very famous for their sweet preparation.  Mishti Doi is among their well known dessert, I have enjoyed having them from my childhood days.  Whenever my dad visits Bangalore he will never miss to have them, similarly whenever he takes us to Bangalore we used to enjoy them in a cute earthen pot in a famous Bengali sweet shop.

Mishti Doi is a sweet yogurt.  It is made with milk and sugar.  A part of sugar is caramelized to give lovely caramel flavor.  This is a very popular dessert. Earthenware is always used as the container for making this because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yogurt is delicately seasoned with a hint of elaichi (cardamoms) for fragrance, but this is absolutely optional.  I some times make with Saffron, elaichi or just with caramelized sugar.  You can prepare the way you like.

I am giving you two ways of preparing this delicious and flavorful yogurt.  If you have evaporated milk and condensed milk handy then go for ver I else you can do the ver II.   I did a guest post of Mishti Doi for Sala of Veggiebelly. I wanted to keep my childhood favorite in my journal too so I am posting this again.

Mishti Doi - ver I


Yields - 3 1/2 to 4cups of yogurt

Evaporated Milk - 1 can (12 oz)
Whole Milk - 1 cup (Boiled)
Condensed Milk - 1/2 can (7 oz)
Sugar - 2 tbsp
Water - 1 tbsp
Yogurt (curd) - 1/3 cup

Preheat the oven to 175 degree Fahrenheit and switch off the oven. 


1. Pour the evaporated milk and boiled whole milk in a vessel.
2. Heat them until it is above the body temperature.
3. To this add the condensed milk.
4. In the mean time heat 2 tbsp of sugar in a pan (low flame) until the sugar is caramelized to nice golden brown.  Put off the flame. Now to that add 1 tbsp of water and stir with a spoon.
5. Add this caramelized sugar to the milk mixture.
6. When the milk mixture is nicely warm(Make sure the milk mixture is hot enough but not burning hot. If you touch you should be able to bare the heat).  Now add the yogurt until well blended.
7. Pour them in the individual serving containers.
8. Close with the lid or foil.  Let the yogurt set overnight in the preheated oven.
9. Refrigerate them for at least few hours and serve!!!

Mishti Doi - ver II

If you don't have the condensed milk, evaporated milk  handy, no worries here is the recipe.

Ingredients :

Full cream milk - 3 cups
Sugar - 3/4 cup
Plain Yogurt - 1/3 tbsp (whisk and keep it aside)
Water - 1 tbsp

Method :

1. Heat the milk in the heavy bottom pan.  Add the sugar just reserving 1/3 cups for caramelizing.  Let them boil and reduce to half the quantity.
2. In the mean time heat 1/3 cup of sugar in a pan (low flame) until the sugar is caramelized to nice golden brown.  Put off the flame. Now to that add 1 tbsp of water and stir with a spoon.
3. Add this caramelized sugar to the milk and stir until well blended.
4. Once the milk is nicely warm(
(Make sure the milk mixture is hot enough but not burning hot. If you touch you should be able to bare the heat).  Add the yogurt and give even mixing.
5. Pour them in the serving containers/ pots and let them set overnight.
6. Once they are firm, put it in the refrigerator for few hours.

Enjoy them leisurely!!!


1. As I said it taste's best when served in earthen pot but it’s optional.  But we love making them in earthen pot it really comes out very creamy its my personal experience.
2. Using oven is optional, if the weather is really hot just put the pot in a cool dry place and let them set overnight. If the weather is very cool then opt for oven method to set the yogurt.
3. If you want to flavor the yogurt using cardamom or saffron, just omit the caramelization part of sugar.  Instead add less then 1/4 tsp of cardamom powder or Saffron (mixed with hot water) to the milk mixture before the yogurt is added.

Hope you all enjoy the dessert virtually!!!



Chaatpatta Sandwich is a wonderful and mouthwatering snack which can also be made as a breakfast and dinner as well.  If you have not tried the spicy potato filling this way, try it and I am sure everyone loves it. Crunchiness from sev, freshness from onion and coriander leaves, Spicy potato filling with hint of chaat masala makes this sandwich exotic. Having a Chaat effect in a bread... who will not love it?  Here is the recipe....

Chaatpatta Sandwich

Things needed for assembling the sandwich?

Tomato Ketchup
Mint chutney
Potato Filling
Finely chopped onion
Coriander leaves
Chaat Masala
Butter or Oil for toasting/grilling the bread

Potato Filling


Potato - 1 large (boiled, peeled, mashed along with small pieces)
Cumin seeds - 1/4 tsp
Garam Masala powder - 1/4 tsp
Red chilli powder -1/4 tsp
Coriander seeds - 1/4 tsp roast in dry pan and crush it
Oil for sautéing the mixture - 1 tbsp
Salt to taste


1. Heat oil in the pan; add cumin seeds.
2. Add the mashed potato and add the garam Masala powder and red chilli powder.
3. Give a nice toss until well blended.
4. Now crushed coriander seeds.
5. Let the mixture cool. 

Mint Chutney


Mint leaves- 1/2 bunch
Coriander leaves-1/4 bunch
Garlic - 1 pod
Ginger - 1/4 inch
Lemon juice - 2 tsp
Salt as required

1. Blend everything in the blender using little water to make thick paste.


You can refrigerate the extra chutney in the fridge for 7 days.


1. Grill 3 the bread by applying little butter or spraying little oil nice and crisp.
2. Apply bread with the thin layer of potato filling, sprinkle some finely chopped onion. Sprinkle some Sev/Ompodi followed with Coriander leaves. Squeeze some Ketchup.
3. Top with other bread and follow the same 2nd point again.
4. Take one more bread apply the Mint Chutney. Close the second bread.
5. Grill it again just for a couple of second as the onion and coriander should not be cooked.
6. Take it out cut to into 2 triangles; serve it by sprinkling some chaat masala.

Enjoy the Chaatpatta Sandwich with tea, coffee, as a breakfast or as a Dinner. Either way it is yumm!!!



The whole of last month was pretty busy with so many activities going on with regards to the India Fest.  But I enjoyed so much doing 2 demos, Food booth activities, Pictures I shot for the Souvenir book.  The name of booth was .  My Masala chai and Jigarthanda which we had in our food booth was super hit in the India fest and everybody enjoyed it.  The Demo which I did in India Fest went very well and I did in the Theme of heritage so I showed the basic south India seasoning of Garbanzo beans and the Moong Salad. The recipes for the Garbanzo beans and Moong salad are here and here.  The people who attended the demo really enjoyed and loved the taste.  Unfortunately I don't have much pictures of India fest as we were really really busy with the Food booth; we didn't even have time to breath.  I took the pictures only after the closure but I am yet to get the pictures of the Food Demo from the IAM team.  Anyway here I am sharing the few pictures which I took at the end of the day. 

One more good news is that November 5th was my blog anniversary and the same day was India fest, it was like we celebrated the blog anniversary through India fest.  

As requested by many people there in India Fest here is the recipe for Masala Chai.  Masala chai (literally "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs.


This is for 2 glass of Chai.

Ingredients :

Water - 1/2 cup
Milk - 1 1/2 cup ( I used 2% Milk)
Tea dust/Tea leaves - 1 tsp heaped ( My Tea powder is little strong so I used less. Depending on the tea powder use it for the decoction)
Cardamom powder - less then 1/8 tsp
Fresh Ginger or Ginger powder - grated less then 1/8 tsp
Sugar - 2 1/2 tsp ( or as needed)

Other optional masala you can add :

Cinnamon powder - less then 1/8 tsp
Pepper - less then 1/8 tsp
Nutmeg - a Pinch

Clove powder - less then 1/8 tsp 

You can also use all the above spices as well.

Here is another Tea Masala you can grind in your leisure and store in airtight container.

For Tea Masala Powder:

Cardamom - 10 Pods
Cinnamon - 4 sticks
Cloves - 12
Dry Ginger - 2 small pieces or even you can use fresh grated ginger while making tea
Pepper - 1 /2 tsp
Nutmeg Powder - 1/8 tsp(You need not roast Nutmeg)

Dry roast all the above ingredients till you get nice aroma. Do not over roast. Cool them and make it to fine powder and store it in the air tight container to ensure freshness. Add a tsp of this ground tea masala and tsp of fresh grated ginger( If you are not grinding dry ginger while making Tea masala ) while making tea.

Method :

1.  Add the tea powder/dust in the water, add the cardamom and Ginger and let it come to rolling boil. If you are using tea masala add it instead of cardamom and ginger.
2. Close and keep it aside for 15 minutes.
3. Add the milk to the decoction, add  sugar.
4. Let it again come to nice rolling boil again.
5. Strain it.

Enjoy the Delicious and soothing Masala Tea/Chai.

Note :  
1.  If you need the chai to be strong increase the amount of tea powder.
2. Add milk according to your preference(more or less). The milk and water ratio depends on the individual preference.  Some prefer more milky tea some with not much of milk.  In that case you can use water and milk ratio according to your choice. 
3. Depends on the strongness of the tea powder, add it for making decoction.  



Hi all,

Here is  exciting, engaging, fun filled day  exploring India at the India Fest on November 5th (10AM-6PM) at the AgriCenter, Memphis. The event will cover the bazaar with different vendors, distinctive food from 8-10 different states/regions of India, cooking demo to learn a new Indian dish, cultural performances and interactive activities to learn about various aspects of India and it's culture. 
In addition there will be a kids corner and an interactive area to explore India, where kids ranging from preschool to middle school can be involved in a variety of fun activities throughout the day.

India fest has got 3 segment of Food Demo this year and I will be doing the Food Demo in the theme HERITAGE. I am excited to see you all ...

Details of the food demo...

(11:15-11:45) HERITAGE - Pavithra Elangovan

(1:00-1:30) FUSION – Chef Vish Bhatt, Snack Bar, Oxford, MS - 2010 Winner of MS Seafood Cook-off.

(2:30-3:00) INTERPRET – Chef Keith Johnson, City Grocery, Oxford MS

Come and Have fun !!!

Don't forget to stop in my Food Booth (Booth Name : as well !!!


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