Cooking | Winter on my plate salad!

salad1

I love winters…I mean I really really love winters!

Winter is the most lovely season of the year – there are festivals, celebrations and a lot of fresh produce.

While walking past the roadside vegetable vendors I saw small bunches of kohlrabi and carrots with their greens attached. I had actually gone out to buy something else, but looking at those beauties I could not resist to go to this lady who was selling these bunches! I wanted to buy them all – they were so beautiful…and fresh, as if she had just plucked them and got to the market!!

Because its just the two of us here, I decided to control my urge and satisfied myself with just one bunch of kohlrabi (silently promising the carrots to take them home soon) and walked back home.

kohlrabi1

Baby kohlrabi bulbs with greens… I photographed them on my chopping board – I had just chopped the beetroots πŸ™‚

Though kohlrabi is not much liked vegetable, there are so many things one can do with this kind of neglected veggie. I wanted to give equal justice to the kohlrabi greens, I also wanted to keep them raw. I kept the bulbs aside for another use.

I was having prettyΒ  much enough winter produce and hence I made this colourful and satisfying salad with the things I had in my pantry. I love everything about this salad – bed of kohlrabi greens, beetroots, cherry tomatoes, corn, orange and walnuts! I made the salad dressing out of water in which I boiled my beetroots, olive oil, freshly crushed black pepper and a pinch of salt. It looked and tasted just amazing!

So, ladies and gentlemen – presenting Winter on My Plate πŸ™‚

Here is what you will need ~

  1. Tender kohlrabi greens – about a handful
  2. Corn kernels – 1/4 cup
  3. Beetroot – 1 large
  4. Cherry tomatoes – 8 to 10
  5. Orange wedges – 5 to 6
  6. Freshly crushed black pepper – to taste
  7. Salt – to taste
  8. Olive oil – 1 teaspoon

Here is how to put this salad together~

  1. Clean the beetroot. Peel off the skin with a vegetable peeler and cut the beetroot in wedges and boil in just enough water. Drain the water and keep the boiled wedges and water aside.
  2. Also boil the corn kernels. Drain the water (you can discard this) and keep the corn kernels aside.
  3. Pick the tender and neat kohlrabi greens, do not use any wilted or yellow leaves. Clean the leaves in a colander under running water and make sure that the leaves do not have any soil attached. Pat dry with kitchen towel, keep aside.
  4. Now, cut the the beetroot wedges further into fingers or matchsticks.
  5. Emulsify the olive oil and beetroot water (mix with a whisk till properly combined). Add crushed black pepper and salt as per taste. Mix and set aside.
  6. Prepare a bed of kohlrabi greens on a salad plate, spread orange pieces, beetroots and corn kernels. Drizzle the dressing. Optionally, toss a few chopped walnuts if you would like to add crunch.
  7. Toss gently to mix all the ingredients before serving and enjoy! This salad serves just one person but you can definitely increase the quantity of ingredients to serve more people.
salad2

Enjoyed it to the last bite πŸ™‚

Did you all have a great Christmas? Now to detox yourselves, make this salad soon!! Let me know in the comments below or on Facebook if you make this!

Happy Cooking

Prajakta

Advertisements

Baking| Holiday baking: Christmas Fruit Cake

My husband is a convert!!! Yes, both him and me were not fond of fruit cake, especially the ones which are too sweet and oozing with artificial vanilla (or whatever..) extracts…. I mean, there are some fruit cakes which leave quite awkward aftertaste – too sweet, bitter, essence-y (if that is a word :p)- all at the same time…or one that gives you feeling of drinking cough syrups…you get what I mean??

When I told Sachin (that’s my husband) that I am preparing things for making a fruit cake his first reaction was don’t spend your efforts coz you know I don’t like these fruit cakes…I assured him that he will like the one I am making; and boy he loved it…he enjoyed the cake to the last crumb! That’s why I call him a convert…and why only him, I am a convert too πŸ™‚

So, what did I do? Well, first and foremost I reduced the amount of sugar significantly, secondly I did not use the ground spices…third, I did not use candied fruit or candied peels. Perhaps, candied fruit when baked turns quite bitter..lastly, I also wanted this to be white cake, so I did not use cocoa powder either. Not using the ground spices (because those definitely add colour) and not using cocoa powder were the best decisions I made, I think!

I read through many recipes and haven’t much seen the use of star anise; however I just love the mild, sweet taste of this spice and I decided to add it to my cake, I liked the way it rendered its taste into the cake. But, feel free to not use it or use your traditional spices…I know Christmas is already knocking on the door, as this cake does not require a lot of time I am sure some of you can definitely make this cake a part of your Christmas celebrations! Let me know in the comments section if you do bake this, I would love to hear if you liked the recipe.. πŸ™‚

I made this cake almost 2 weeks back…but I was too busy with office work and other things to post it here…neither did I get enough time to take the pictures…I could take only a few – I know they are not very good, but just to give you a glimpse of what the cake looked like.

Here is a snap of all goodness that went in this cake –

Fruit_cake_prep

1. Cloves, cinnamon and star anise in simmering port wine; 2. Drained port wine with all the goodness of whole spices; 3. Finely chopped orange peel soaking in port wine; 4. port wine + plus orange peels, dry fruits and fruits all set to mingle πŸ™‚

So, here is a long list of ingedients~

  1. 2 cups all purpose flour
  2. 1 cup unsalted butter – at room temperature
  3. 3/4 cup granulated white sugar
  4. 3 large eggs – at room temperature
  5. 1 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 1/2 cup port wine (or any liquor of your choice)
  8. Whole spices: 7-8 cloves, 1-2 inch cinnamon stick, 2 star anise and a pinch of grated nutmeg
  9. Fruits & dry fruits: dried cranberries, fresh figs, fresh pineapple and raising contributing to 1 cup measure (figs and pineapples cut into bite size cubes); walnuts, almonds, pistachios contributing to 1 cup measure (coarsely chopped)
  10. Peel of one medium orange cut into small pieces
  11. 1/2 cup fresh orange juice
  12. zest and juice of one lemon

Here are the step wise instructions~

  1. One day (anytime between 12-24 hours) before you plan to bake the cake, prepare fruits, dry fruits, orange peel and lemon zest.
  2. In a non-reactive pot or saucepan, pour 1/2 cup port wine and simmer for about 2 minutes. Now add the whole spices and bring to a rolling boil; reduce the heat and let simmer for a couple of minutes (the kitchen just smells heavenly… :))
  3. Remove from heat and bring to room temperature. Let the spices sit in the port wine for for an hour or two. This way, port wine will be infused with all the goodness of the spices. Now, add finely chopped orange peel. Let this mixture sit for 2 hours.
  4. Add chopped fruits and dry fruits to the above mixture. Give a quick and gentle mix. Keep this mixture aside – you can refrigerate the mixture covered.
  5. The next day, bring the fruits-dry fruits and port wine mixture to room temperature if you had refrigerated it. Otherwise, proceed to next step.
  6. Prepare an 8″ round baking tin by buttering the bottom and sides thoroughly. Now, line with parchment paper, try to keep height of the parchment paper for sides about an inch above the rim of the tin.
  7. Beat room temperature butter with an electric mixer till pale, add in the sugar and beat on low to medium speed till the butter and sugar is mixed well and the mixture becomes light and fluffy – about 4-5 minutes. Add eggs and continue beating till the mixture is fluffy.
  8. Add 1 tablespoon flour (from the 2 cups flour) to the port wine mixture and toss gently so that the fruits are coated evenly. This will ensure the the fruits won’t sink to the bottom of the cake.
  9. Preheat the oven to 170 degrees C.
  10. Add 1/2 cup orange juice, lemon zest and lemon juice to the butter mixture and beat on very low speed to just about incorporate the juices.
  11. Add all the remaining flour and mix with a wooden spoon or rubber spatula very gently not loosing any air from the batter. Note that this batter is quite thick and it will be quite an arms-workout mixing this batter.
  12. Lastly, add the port wine mixture including any remaining liquid and mix in gently.
  13. Pour the mixture into the prepared baking pan. Level with back of the spoon or spatula.
  14. Bake in preheated oven at 170 degrees C for about an hour and a half. Keep a close watch around 1 hour and 10 minutes. The cake is done when a toothpick inserted in the center comes out clean. You can bake for additional 5 minutes if the crust is not browned too much by putting the cake on the top most rack.
  15. Cool the completely in the tin for 20 minutes, then cool on wire rack for another half an hour or till the cake can be touched with your fingers.
  16. We enjoyed it as such as well as with a glass of milk. You can dust the cake with powdered sugar before serving.

Here is how the cake looked like –

For Kesariyaa2

I wish all my readers a Merry Christmas and Happy 2016!

Happy cooking

Prajakta

Baking | Homemade veg pizza with homemade crust!

Hi folks! As promised in yesterday’s post here I am writing about the best homemade pizza (including crust)…

Now, as I said yesterday – pizza is liked by children and adults alike; I mean who doesn’t like pizza? Homemade pizza loaded with veggies is the best way to have one!

I made this pizza dough from Sally’s baking addiction and I can’t thank Sally enough for this perfect pizza crust recipe. I followed her instructions to the t. The only difference is that I used locally available brand of yeast. What’s best about this pizza dough recipe is that it really froze well and it still baked up nicely. I think I should have baked it for some more time to get golden brown edges but nonetheless the pizza turned out to be tasty with great texture – chewy, soft, perfectly cooked!

I made the dough almost a month back and have baked the pizza twice -one around 20 days back and now this one a couple of days back. I used different toppings both the times; you can customize the toppings as per your liking.

I baked my pizza using ready made pizza sauce but if you can use the homemade one, I am sure the pizza will be to die for!

Here is what you need~

  1. One part of pizza dough from here.
  2. Pizza sauce – homemade or store bought; approx. 2 tablespoons
  3. Red, yellow and green bell peppers – chopped in squares; 1/2 cup
  4. Broccoli – cut into small florets; 1/4 cup
  5. Onion – 1 medium; chopped in squares about the same size as peppers
  6. Zuccini – 5 to 6 thin slices
  7. Mozzarella cheese – grated, 1/2 cup
  8. Olive oil – to grease the baking dish
  9. Corn meal – to dust the baking dish

Here are the step-wise instructions~

  1. Preheat oven to 250ΒΊ C for at least 15 minutes. Grease baking dish with little olive oil and dust with corn meal. Set aside.
  2. Take the dough (thawed if using frozen) on a lightly floured surface and knead very gently for only less than a minute. Flatten into a disk and start rolling the dough by pressing with your fingers with one hand and rotating with the other hand. Roll to the diameter of your baking dish.
  3. Now, using a rolling pin transfer the rolled dough gently into the prepared baking dish. Poke the dough either with your fingers or with a fork so that pizza does not bubble up while baking. Create around 1/2 inch outer edge using your fingers.
  4. Now spread the pizza sauce on the inside circle leaving the edges.
  5. Add your favorite toppings, spread grated cheese on top.
  6. Bake in the preheated oven at 250ΒΊ C for 15-18 minutes.
  7. Slice and serve the hot pizza!

Unfortunately I did not have time to take enough pictures. This one is from my husband’s cellphone..But I will be making the pizza again, and I will post more pictures πŸ™‚

altAssaKp9RrL607LxUDyvj9ALtzZb8GbhCdhXH2ZBtfjGe_1

This recipe makes 8 medium slices of pizza.

~Happy cooking

Prajakta

 

Cooking | Minestrone Soup

IMG_2229_1

Hello everyone, I know I have been quite inactive hear…blame it on all the Diwali festivities and then Bangalore weather 😦

We had all the fun during our Diwali celebrations, except that Bangalore weather has been really gloomy! We haven’t seen the Sun for almost a week now; and its raining every now and then!

To get over this weather and mood, I made this colourful and comforting Minestrone soup for dinner. This was the perfect meal for a rainy and cold night.

Minestrone soup is a classic Italian soup made of onions, celery, beans, carrots and pasta. Potatoes and green peas are also added in some versions. There is no set list of ingredients for this soup as the idea is to use the veggies and beans that are available. I have used red kidney beans, black eyed beans, potatoes, onions, coriander, green peas, zuccini, cabbage and tomatoes.

As with veggies, it seems that there is no set rule for using a particular spice. I have seen recipes using rosemary, basil or Italian mixed herbs. However, I have used rosemary and basil to flavor my soup.

I used elbow macaroni as its small in size and cooks faster, but really, you can use any type of pasta…

This recipe makes 4 generous servings.

IMG_2232_1

Here is the list of ingredients used~

  1. Tomatoes – 2 ripe, blanched, skin and seeds removed and cut into small cubes* or canned*
  2. Onion – 1 big, finely chopped
  3. Red kidney beans (rajma) – 1/4 cup, soaked in enough water for 6-8 hours and pressure-cooked
  4. Black eyed beans (chowli, lobia) – 1/4 cup, soaked in enough water for 6-8 hours and pressure-cooked
  5. Zuccini – 1/2 of medium sized zuccini, cut into small cubes
  6. Potatoes – 1 medium sized, cut into small cubes
  7. Green peas – 1/4 cup, fresh or frozen
  8. Stalk of coriander – finely chopped, as per taste
  9. Dried rosemary, dried basil, red chili flakes – 1 teaspoon each or as per taste
  10. Black pepper – freshly ground, to taste
  11. Salt – to taste
  12. Water/Vegetable stock* – 3 cups
  13. Garlic – 3 to 4 bulbs, finely chopped
  14. Olive oil – 2 tablespoons
  15. Cabbage – 1/4 cup, very finely chopped
  16. Elbow macaroni – 1/3 cup
  17. Tomato ketchup – 1 to 2 tablespoons
  18. Cheese – grated, for serving
  19. Coriander, parsley or mint leaves for garnishing (optional)

Here is how to make Minestrone soup

  1. Heat olive oil in a deep pot, and add chopped garlic. Suate till all the raw smell goes away and garlic turns slightly pink.
  2. Add chopped onions, freshly ground black pepper, red chili flakes, coriander stalk, rosemary, basil and little salt. Saute till onions turn translucent. Add tomatoes and cook for about 2 minutes – if using canned tomatoes use tomatoes and the liquid; if using blanced tomatoes add the extra water in which tomatoes were blanched.
  3. Now, add potatoes, zuccini, and cabbage. Add pasta (elbow macaroni). Cover and cook for 2-3 minutes. Add 2 and 1/2 cups of water or vegetable stock and bring to boil.
  4. Add cooked beans along with the water they are cooked in. Also add the tomato ketchup and taste the soup. Add more ketchup if required. Remember, this soup is not very tangy so use ketchup accordingly.
  5. Boil the soup for 30 minutes on low to medium heat. Add salt to taste and boil further do your desired consistency. If the soup looks very thick after 30 minutes of boiling add remaining 1/2 cup water or veg stock and simmer for 1-2 minutes.
  6. Serve with grated cheese. Preferably parmesan cheese is used, but I used whatever was on hand. Enjoy just as is or with some garlic bread!

To compensate for my absence I will be posting another recipe soon, of something which is liked by kids and adults alike. So, keep watching this space πŸ˜‰

~ Happy cooking,

Prajakta

Cooking| Dal khichdi – weekend meals made easy…

IMG_2195_1Some of my weekends are too busy to cook anything but one pot meals…honestly, not only my weekend but this time last couple of months have been very very busy… travel, festivals, celebrations, office and what not!

Thankfully when this long weekend was approaching, we thought of spending it lazily – and for me that included less cooking too πŸ˜‰

We both love rice dishes. Those are truely comfort food for us. We also order dal khichdi sometimes when we eat out and don’t want to eat very elaborately.

Simply put dal khichdi is a scrumptious meal and comfort food at its best! This dal khichdi recipe is easy to make and leaves your tummy happy and full! What else one wants on a lazy weekend afternoon?

To be specific this recipe is not exactly a one-pot mean; but it can definitely be made into. Instead of making tomato mixture in a separate pan, you can put all ginger, garlic, green chilies and tomatoes in the same tempering and then add rice and dal. This recipe makes for 2-3 servings per person for two people or single servings for a family of 4-5 persons.

Eat it plain with a dollop of desi ghee (purified butter; and this is a must) or serve it with some pickle, chutney or papad; and enjoy!

IMG_2193_1Here is what you will need –

  1. 1 and 1/4 cup rice*
  2. 1/2 cup and 1 tablespoon split moong dal*
  3. approximately 5 to 5 and 1/2 cups water*
  4. 1 medium size tomato
  5. 2 green chilies chopped into small pieces*
  6. 1/2 inch piece of ginger chopped finely
  7. 7-8 garlic cloves chopped finely
  8. 3-4 cloves
  9. 1 teaspoon cumin seeds
  10. 1 teaspoon turmeric powder
  11. a pinch or two of asafoetida
  12. 1 teaspoon red chili powder*
  13. 3 plus 2 tablespoons desi ghee (clarified butter); little extra for serving
  14. a handful of fresh coriander leaves chopped finely

Here are the step wise instructions –

  1. Clean and soak rice and dal separately in enough water for at least 15-20 minutes
  2. In a deep heavy bottomed pot heat 3 tablespoons desi ghee (clarified butter) on low to medium heat on stove top. When the ghee is hot, reduce heat to low and add turmeric powder and asafoetida and give a quick stir. Now add cloves and saute for a minute or so till cloves leave their smell.
  3. Drain the water from rice and dal; save for further use. Add rice and then dal to the tempering and stir to mix. Keep stirring this mixture till you see that rice is turning pink. Be careful and do not burn rice and dal.
  4. Pour the water used for soaking dal and rice; add more water as needed* (refer notes). Add red chili powder, half of chopped green chilies and salt and mix. Increase heat to maximum and let the mixture boil. Cover with lid keeping a little space to let escape the steam and reduce heat to low again. Keep checking the rice and dal to see if its cooked and stir occasionally to avoid sticking or burning of the khichdi. Also, try to mash khichdi a little every time you stir.
  5. While the khichdi is cooking, add remaining 2 tablespoon ghee in a frying pan. Heat the ghee and then add cumin seeds, finely chopped garlic and saute till it starts turning golden brown. Now add finely chopped ginger, reserved green chilies, and chopped tomato and cook till tomato becomes soft and start breaking down.
  6. Add this tomato and spice mixture to the pot of khichdi and mix thoroughly. At this stage, do a taste test and add red chili powder and salt if needed. Let khichdi and tomato mixture cook together for 3-4 minutes or till the khichdi reaches your desired consistency – we want khichdi to be mushy and soft – we don’t want to dry out all the water.
  7. Serve hot with a dollop of desi ghee, pickle and papad. Enjoy!

IMG_2194_1

Notes:

  1. You can use any type of rice, I used Surati kolam but I would highly recommend Ambemohor
  2. I have given a loose measurement for dal. I usually use dal in 1/2 proportion to that of rice – so for one cup of rice I would use 1/2 cup dal.
  3. The quantity of water depends on how thick or thin you want your khichdi to be. With the quantity I have specified it makes khichdi just thin enough (but not runny). Adjust the water as per your liking but I would suggest at least 2 and 1/2 times that of total quantity of dal and rice.
  4. Use green chilies and red chili powder as per your taste preferences. The quantity used here along with quantity of ginger makes the recipe quite hot. If you prefer less heat, reduce the use of all three.

Happy cooking~

Prajakta

Baking| My Red Velvet Birthday Cake!!

IMG_2180_up

Who bakes their own birthday cake?! Well, I did and it was super fun! πŸ™‚

Red velvet cake is one of my favorites…I first tasted this beauty when I was in the USA. Cakes and cheesecakes were one of the best part of my days in the States! Also, I was exposed to cream cheese frosting for the first time and boy, I love it!!!

So, it was one of the top choices for my birthday; and because I have tried baking this once (while in the US; using a cake mix) I was at least somewhat confident of baking this again…

This time however, I used this recipe from The Cake Merchant. Natasha made cupcakes using this recipe; however she mentioned that it can be made into a 8″ round cake too. I did turn this recipe into an 8″ round cake with butter and cream cheese frosting also adapted from that she used.

The cake turned out to be super moist and just sweet enough. However, the frosting is on a more sweeter side – that’s what my husband said when he took his first bite! But, the taste really lingers on – the frosting is totally velvety smooth!

I made this cake and frosted it on Friday while my birthday was on Saturday – and I am still grabbing a slice. The cake is equally moist on day 3 and I feel the taste has matured than the first day. I also kept the frosting simple – just spreading it on top and sides of the cake…I am still to practice my piping skills…however the frosting can definitely be used to pipe and decorate the cake as per your liking… πŸ˜‰

Oh yes, one more thing – this recipe uses red food color for the cake. There are ways to eliminate the artificial food color and using beetroots to color your cake; but due to lack of time and patience I used the color here. I have read many recipes using beetroots to this use and definitely want to try that out. I will let you know the results if I do try πŸ™‚

This red velvet cake is a one bowl recipe -just what I needed for my birthday! Who wants to do the dishes after baking anyway? πŸ˜‰

Here is how I made this cake-

What you will need~

  1. 11/4 cups all purpose flour
  2. 3/4 cups granulated white sugar
  3. 11/2 tablespoons cocoa powder
  4. 3/4 teaspoons baking soda
  5. 1/2 teaspoon salt
  6. 1 large egg
  7. 3/4 cups neutral tasting oil (such as canola, sunflower)
  8. 1/2 cup buttermilk
  9. little less than 1 ounce red food color
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon lemon juice
  12. Oil or butter for the pan

Step wise instructions~

Most importantly keep all the ingredients ready. Egg, buttermilk and lemon juice have to be at room temperature.

Also, grease sides and bottom of one 8″ pan with oil or butter and keep aside.

  1. Preheat oven to 180 degrees C i.e. 350 F
  2. Sift the flour to break any lumps in a big steel/glass bowl, add sugar, sift in the cocoa powder, soda and salt. Mix with a wire whisk to incorporate everything together (I prefer sifting even soda and salt)
  3. Add the egg, buttermilk, food color, vanilla extract and lemon juice in that order. Mix using a electric hand mixer on low to medium speed or with hand using a wire whisk until wet ingredients are well incorporated into the dry ingredients and you don’t see any streaks of flour mixture. This will take about 4-5 minutes
  4. Pour the batter into the prepared pan and bake at 180 degrees C for 35 minutes. Reduce the temperature to 170 C (325 F) and bake for another 8-10 minutes. Check if the cake is done by inserting a wooden skewer into the middle of the cake. Also, the cake should pull from the edges (as you can see in one of the pictures).
  5. Remove the pan from oven and let it cool in the pan for about 20 minutes. Remove cake from the pan onto a cooling rack and let the cake cool completely before frosting.
  6. Cut the cake horizontally in two layers of approximately same height. Place the cake on a dish or cake board and put a small drop of frosting in the middle. Place the bottom layer of the cake, spread the frosting to desired thickness. Put the top layer and cover with frosting. Also frost the sides.
  7. Keep the frosted cake refrigerated. Take out the cake around half an hour or 15 minutes before cutting/serving. Always clean the knife after each slice to avoid tagging rest of the cake with red cake crumbs.

For the frosting you will need~

  1. 1/2 cup butter (at room temperature)
  2. 1/2 cup or less (depending on how sweet you want your cake) icing sugar (powdered sugar)
  3. 180 grams cream cheese (at room temperature)

Step wise instructions~

  1. Take the butter in a large bowl and beat on low to medium speed till light in color about 2 minutes (using an electric hand mixer)
  2. Add cream cheese and beat on low speed for a minute till butter and cheese is mixed together for about minute or so.
  3. Add the icing sugar and beat on very slow speed. If you beat it on medium or high speed, chances are that the icing sugar will be everywhere – so it is important to beat on very low speed (and also using really large bowl). Beat on low speed until sugar is incorporated with the butter and cheese mixture. Increase the speed gradually from medium to high and keep beating until smooth and fluffy.
  4. Frost the cooled cake and serve!

IMG_2165-001

Red velvet cake_10Oct-001I also made this cute banner at home to decorate my cake πŸ™‚

Do share this recipe with your friends and family if you liked it! And do let me know if you tried it – I would love to hear back from you!

Happy cooking,

Prajakta

DIY Water Bulbs – don’t let your garden go dry when out on vacation!!!

DIY water bulbs for your home garden – are you worried about leaving your plants behind when you are heading for a week-long travel/vacation?

Here is presenting, Do It Yourself (DIY) watering system for your plants while you are enjoying your holidays πŸ™‚

We are heading to Pune tonight for a week-long vacation…there are lots of things to do and eat while we enjoy Ganapati festival with our families and friends! The idea of getting away from our corporate lives for a whole week definitely brings a smile to our faces; however thinking about leaving the plants behind us used to put us in a dilemma.

Before shifting to our current apartment, I was blessed with neighbors who used to be equally attached to the plants and used to happily water them….we don’t have that option anymore….

Well, I read a lot about water bulbs and was thinking of buying a few for our garden; I also read about a lot of DIY ideas…and finally decided to do it my way!

These are a breeze to make and need only used plastic bottles, a needle, and scissors.

How to make DIY water bulbs:

  1. Take a used bottle
  2. Pierce tiny holes at 2-3 places
  3. If you don’t have as many bottles as your pots, cut the bottles in two halves (top and bottom) using scissors… I also used a big bottle and made holes at some spacing – I am going to keep this bottle for two pots together…

Fill the prepared bottles with water and place them directly in the pots! That’s all!!

Now go, travel peacefully and enjoy your vacation!

DIY water bulbs

Bulb in the pot!!

We are going to Pune, our hometown – and we are going to hog on local food! Because of Ganapati festival there will be lots of cooking too…there is going to be much more about our trip, places to eat in Pune, some homemade delicacies and much more on this blog in coming days!

So stay tuned, friends πŸ™‚

~ Prajakta

Hello world!

Hello Friends,

This is my very first post….and its going to be a little about me and this blog (you can read more details on my About page)!

Well, this blog will be nothing short of chronicles of my culinary journey!

Being from a Marathi Brahmin family and also married into one; we are vegetarians – vegetarian food constitutes our everyday meal…hence you will find mostly vegetarian recipes on this space.

Me and my husband do eat eggs and baked products containing eggs; so you will find occasional foods containing eggs too.

Moreover, because of travel and stay at different places, we eat a variety of food apart from Indian cuisine – you will find world on the platter!!!

I mostly use fresh seasonal produce available locally; and cook fresh meal almost every time we eat…we occasionally eat outside food too. My husband is the biggest inspiration for me cooking and my mother is the one I watched cooking and feeding people lovingly all through my life. We are basically a family of foodies πŸ™‚

So, let’s be friends; I invite you to be my partners in the (culinary) crime πŸ˜‰

I hope you will keep visiting my blog and you get something new every time which makes you and your loved ones happy!

Happy Cooking!!!

~ Prajakta