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Baked Vegetable Patties

Baked Vegetable Patties

It was around 3 years back, we had arranged a baby shower for a friend. I decided to make ragda pattis and when I started to cook, I realized it would take me forever to pan fry all those pattis. So I baked them. Everyone enjoyed it and they did not know it was baked at all.

baked vegetable patties11

When Ishaan was born, many of my blogger friends also had their first kids. So one mommy blogger created a FB group and we all joined. When all the babies grew up and became toddlers, we started discussing about food. My friend Sia from Monsoon Spice shared a veggie finger recipe. I loved the idea of adding vegetables. Ever since then, instead of ragda pattis, this baked vegetable patties served like a chaat has become a regular at my home. The bread crumbs crisp up when baked, so it tastes amazing served just out of oven. I keep everything ready and bake it just before my guests arrive. I have made this many times for get togethers and it is always a hit.

Take all ingredients (except bread crumb) and mix well.
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Make balls and roll in bread crumbs. Top with a little oil and bake.
baked vegetable patties5 baked vegetable patties6 baked vegetable patties7Take all chutney ingredients and grind.
baked vegetable patties8 baked vegetable patties9Mix chaat masala and salt with onion.
baked vegetable patties10

Baked Vegetable Patties
Prep time:
Cook time:
Total time:
Serves: 3-4
Patties loaded with vegetables, spices and then rolled in bread crumbs and then baked till crispy. They are served with a sweet and sour chutney and sev.
For Patties
  • 1 cup mashed potatoes
  • 1 and ½ cups boiled vegetables (green peas, corn, carrots etc)
  • 1 tea spn garam masala
  • ½ cup chopped onion
  • 1 tea spn ginger-garlic paste
  • ½ tea spn chilli powder
  • 2 tbl spn chopped coriander leaves
  • ½ cup bread crumbs
  • Oil
  • Salt
For Chutney
  • 4-5 dates
  • 2-3 green chillies
  • ½ cup coriander leaves
  • 2 tbl spn mint leaves (optional)
  • 1 tbl spn chopped ginger
  • 1 tea spn cumin seeds
  • 1 tbl spn jaggery(optional)
  • 1 tbl spn tamarind or 1 tea spn tamarind extract
  • Salt
For Topping
  • ½ chopped onion
  • ½ tea spn chaat masala
  • Salt
  • Sev
  1. Preheat the oven at 350F for 10mins.
  2. Take potatoes, vegetables, onion, spices, ginger-garlic paste, salt, coriander leaves in a big bowl and mix.
  3. Make small balls from the mix.
  4. Roll the balls in bread crumbs.
  5. Slightly flatten them.
  6. Line them on a greased baking sheet or cast iron pan (Instead of greasing the baking sheet, it can be lined with parchment paper to avoid sticking).
  7. Keep patties on the baking sheet/cast iron pan.
  8. Top each with a little oil (helps in crisping, optional)
  9. Bake at 350F for 15mins then turn them upside down and bake for another 20mins.
  10. Serve with ketchup or as a chaat (I prefer serving as chaat) as mentioned in next steps.
Serving as chaat
  1. Grind all ingredients of chutney.
  2. Mix onions with salt and chaat masala.
  3. Serve patties with chutney, onions and sev.

baked vegetable patties12

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Chicken Curry with Onion – Tomato paste

Chicken Curry with Tomato - Onion Paste

Chicken Curry with Tomato – Onion Paste

My brother and his family hired a cook two years back, after they had a baby. Since my brother is a great cook himself (and a hard critic), when he says something I feel like I should taste it immediately. Few months back he said he likes the chicken dishes prepared by his cook. Then when my parents were visiting them, they noted down the recipe of few of the dishes. This chicken curry with onion-tomato paste  is one of them. It is very simple to make and tastes delicious. By the way, I have run out of ideas for recipe names!.

Make a paste of onions, green chilli and tomatoes.
chick curry with tomonion4
Heat oil and add whole spice.
chick curry with tomonion1
Add onions, ginger garlic paste and cook. Add marinated chicken.
chick curry with tomonion2 chick curry with tomonion3
Add spices and beaten yogurt.
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Add chili powder, paste.

chick curry with tomonion8 chick curry with tomonion6

Cook till done.

chick curry with tomonion9

Chicken Curry with Onion-Tomato paste
Prep time:
Cook time:
Total time:
Serves: 4-5
A spicy chicken curry made with a base of raw onions and tomato.
  • ½ kg chicken
  • 1 and ½ cups onion
  • 1 cup tomato
  • 1 cup yogurt
  • 1 tea spn garam masala
  • 3 green chillies
  • 1 tea spn chilli powder(optional)
  • 4 cloves
  • 2" cinnamon
  • 1 bay leaf
  • 2 cardamom
  • 2 tea spns ginger-garlic paste
  • A pinch turmeric
  • 4-5 strands coriander leaves
  • Salt
  • Oil
  1. Add ginger-garlic paste, turmeric, a little salt and 2 tbl spn yogurt to chicken pieces and keep it aside for 30mins.
  2. Heat a little oil and add cloves, cinnamon, bay leaf, cardamom. When a nice aroma starts coming, add ¾ cup onions, 1 tea spn ginger-garlic paste to it and fry till translucent.
  3. Now add the chicken and fry for few minutes. add garam masala and salt. Mix well.
  4. Make a paste of ¾ cup onion, green chillies, tomato to a paste and add it to chicken pieces, mix well.
  5. Beat the yogurt well and pour it in chicken. If necessary, add the red chilli powder.
  6. Cover and let it cook till chicken is completely done (you can cook in pressure cooker, I just cook on stovetop).
  7. Garnish with coriander leaves(optional). Serve hot.
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Spicy Drumstick Fry

spicy drumstick fry
I  recollect a colleague of mine from Northern part of India telling that in their menu,  he had never seen drumstick. When he along with his friends hired a cook, he prepared a drumstick curry with rotis. These bunch of friends apparently told cook, if at all you prepare anything with this vegetable, we are going to find replacement for you. I pity – not the cook but this bunch of friends as they fail to explore potential of drumsticks. One can make several dishes out of drumsticks. They are healthy and tasty. This spicy drumstick fry is invention of my wife – Its simple, quick to prepare, healthy and tasty. A typical side dish that fits well in today’s fast paced life. If there are kids in family, they have strange liking for drumsticks and nothing like it.

Pictorial :
Cut, peel drumstick and put it in water. Cook them with a pinch of salt.
spicy drumstick fry1
Heat oil, add seasonings and all spices.
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Add the cooked drumstick and mix.
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Spicy Drumstick Fry
Prep time:
Cook time:
Total time:
Serves: 2-3
A simple spicy and healthy sidedish prepared with fresh drumsticks
  • 2 drumsticks
  • 2 tea spns coriander powder
  • 1 tea snp chilli powder
  • ½ tea spn turmeric powder
  • Pinch of asafoetida
  • 8-9 leaves curry leaves
  • 1 tsp mustard seeds
  • Oil
  • Salt
  1. Cut drumsticks approximately in two inch pieces. It’s a good practice to make incision and peel off from other side. Soak these drumstick pieces in water for around 10 minutes to remove the
  2. bitterness.
  3. Take out these drumsticks and discard the water. Cook drumsticks in water with pinch of salt for around 10 mins. Discard water and keep it aside.
  4. In a pan, heat oil. Add mustard seeds, curry leaves, allow them to splutter. Add asafoetida, chilli powder, turmeric, coriander powder and salt. Fry for 2 mins on low flame. Ensure nothing gets burnt.
  5. Add cooked drumsticks to this and fry for another 5 mins. 2 tsps of water can be added so that spices are coated evenly to the drumsticks.
  6. Serve the spicy drumsticks with hot rice as side dish.



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Flower Shaped Savory Decorative Bread

Flower Shaped Savory Decorative Bread

Flower Shaped Savory Decorative Bread

Our food habits have changed so much after we had kids. V and I grew up eating rice for lunch and dinner. But when Ishaan turned one, he preferred chapatis over rice. So I started making chapatis regularly. But we still had rice every day. Now after Ayaan was born, I had to come up with dishes that did not take a lot of manual work. We have started eating more salads, burgers (homemade, healthy ones), pastas, grilled fish/chicken etc, anything that saves me time. Sometimes dinner is ready in less than 30mins. There are two days a week when Ishaan does not have any classes in the evening when I can make chapatis or spend a little more time in kitchen. While trying to come up with more easy recipes, I realized making bread was actually much easier compared to making chapatis. Most of the hard work is done by my KitchenAid stand mixer. I just have to shape it and bake in oven. So I am making sure atleast one day of the week we eat pizza or bread. That is how it started and now I am totally into bread making!. My latest creation was this pesto filled flower shaped savory decorative bread.

Pesto Filled Flower Shaped Bread16

From last few months, I was noticing amazing breads baked by Finla and Aparna. I finally asked Finla about these breads and she pointed me to the FB group We Knead to Bake started by Aparna. Here the members bake one bread every month, Aparna posts the recipe every month and everyone bakes it and posts it on a set date. It was just the thing I was looking for. I requested to join the group and Aparna was very kind to accept it. This month the members were asked to bake a savory decorative bread. I googled for ideas and this nutella bread caught my attention. It looked so beautiful and easy to make. I used store bought basil pesto instead of nutella because my child loves basil pesto.

Pesto Filled Bread - Savory Decorative Bread
5.0 from 1 reviews
Recipe type: Savory Decorative Bread
Prep time:
Cook time:
Total time:
Serves: 2 breads (serves 3 each)
A savory decorative bread that is layered with basil pesto and mozzarella cheese. It is full of flavors because of pesto between all the layers
For bread
  • 2 and ½ cups wheat flour (atta)
  • 1 and ½ to 2 cups all purpose flour
  • 2 cups water
  • 1 packet (2 and ¼ tea spns) active dry yeast
  • 1 tea spn honey
  • 2 tea spns olive oil
  • Salt
For Stuffing
  • Butter
  • ½ cup basil pesto (or any strong flavored chutney)
  • ½ cup grated mozzarella cheese (optional)
  • Cherry tomatoes (optional)
  1. Microwave water for about 20 secs (or just heat it up till it is lukewarm).
  2. Add honey and active dry yeast and keep it aside for about 10mins till the yeast activates (the mixture becomes frothy).
  3. Add salt, olive oil and wheat flour. Mix till all the wet ingredients are incorporated into flour.
  4. Now add all purpose flour, ½ cup at a time till it forms a uniform and non sticky dough.
  5. Take a tea spn oil in a bowl, keep the dough and swirl it around to coat the dough.
  6. Cover with a damp towel and keep it aside for around 1 hr till dough is doubled in volume.
  7. Punch down the dough and cover it back.
  8. After around 1 hr, it would have doubled again.
  9. Punch it down and knead it to make a smooth ball.
  10. Preheat the oven at 350F.
  11. Cut into two equal parts. Save one for later.
  12. Make 6 equal balls from one half. Roll each ball into a 8-9" disc.
  13. Take one disc, spread pesto and mozzarella cheese on pesto.
  14. Keep the next disc on top. Spread pesto and mozzarella cheese on top.
  15. Repeat till all discs are done.
  16. Cut and decorate as shown in pictures (or refer video).
  17. Mark a round in the center. A glass can be used to do this.
  18. Then with a sharp knife, make 16 cuts from the circumference of the circle to the edge like shown in picture.
  19. Carefully lift two adjacent pieces and twist them in opposite direction. Then stick the ends together.
  20. Top with cherry tomatoes.
  21. Cover the bread with damp towel and leave it aside to rise for another 45mins.
  22. Brush with butter or eggwash (eggwhite + little water) and bake at 350F for about 30mins or till bread is baked through.


Pesto Filled Flower Shaped Bread17

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eggless cardamom cake

Eggless Cardamom Cake

Some of my friends surprised us on our anniversary last month with a cake. It is such a great thing to take out some time from our busy schedule and have fun with friends, at the same time making someone feel very special. One of my friends had her birthday last week. We decided to surprise her by showing up at her place with a cake and food. Since she is a  vegetarian, I decided to bake an eggless cardamom cake.

I am little bit intimidated by eggless cakes. I usually bake cake with eggs, somehow I feel the eggless cakes become more dense. Whenever I have to bake an eggless cake, I usually bake date cake. I have baked this for my friends many times, so I wanted something different. When I was looking for the recipe, I came across Madhuram’s eggless vanilla cake. It looked very interesting. from there, I got to the original recipe from AllRecipes. I followed that version mostly with some minor modifications. As mentioned in many comments there, I used cake flour – all purpose flour + corn starch mixture. I replaced vanilla with freshly ground cardamom. The aroma of the cake was divine. When it was baking, my entire apartment filled with  sweet cardamom aroma. The cake was not too fluffy like a cake with eggs, but it was soft and very tasty. I added a layer of strawberry jam in between two layers of cake for some extra taste.

eggless cardamom cake13
I used cream cheese – butter frosting to decorate the cake. Instead of using the whole milk, I added cream. I also added a pinch of  cardamom powder to the frosting. The frosting tasted so great and went well with the cake. I made the chocolate flowers and leaves using modeling chocolate. The recipe and  method to make the modeling chocolate and roses can be found at Veena’s art of cake. (OMG, I am in love with that site, just check out all her tutorials!. I have learned so much from her in last few weeks). I mixed some of that melted modeling chocolate and mixed with frosting to write Happy Birthday on the cake.

eggless cardamom cake11

My friends loved the cake. My efforts paid off. A big hats off to my 4 month old to let me work on the cake!.

Pictorial :
Peel and powder cardamom. Sieve together all purpose flour, corn flour, baking soda and baking powder.
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Take butter, orange juice, condensed milk and cardamom. Beat well to mix. (It is a good idea to beat butter first and then add other things to avoid splattering!). Then slowly add the flour mix a little at a time and mix well.
eggless cardamom cake3 eggless cardamom cake4
Add the batter in a greased pan. The batter is pretty thick, but it will bake beautifully. Bake in preheated oven.
eggless cardamom cake5 eggless cardamom cake6
Let the cake cool and then cut horizontally. Spread some strawberry jam in between(optional).
eggless cardamom cake7 eggless cardamom cake8
Keep the top layer. Make the icing and decorate the cake (optional step).
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Eggless Cardamom Cake
Prep time:
Cook time:
Total time:
Serves: 8
A very fragrant eggless cardamom cake, that is flavored with Orange juice and freshly ground cardamom
  • 2 and ½ cups cake flour (see notes below)
  • 2 tea spns baking powder
  • 1 tea spn baking soda
  • 1 can (14oz) sweetened condensed milk
  • 1 cup orange juice
  • ⅛ tea spn freshly ground cardamom powder
  • 1 cup butter (I used salted butter)
  1. Preheat oven at 350F for about 10mins.
  2. Grease a baking dish with butter and flour, keep aside.
  3. Sieve together dry ingredients - cake flour, baking powder, baking soda and keep aside.
  4. Take condensed milk, orange juice, cardamom powder, butter in a bowl and beat till mixed.
  5. Add the flour mixture a little at a time and mix till combined.
  6. Bake at 350F for about 40-45mins till a tooth pick inserted in the center comes clean.
I did not have cake flour. So I made it at home. Take 2 and ½ cups all purpose flour and take out 5 tbl spns from from it. Add 5 tbl spn corn starch to it. I used a 8" pan which became a tad smaller. 9" pan as specified in original recipe would be perfect

eggless cardamom cake12

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Green Peas Usal (Usli)

green peas usal

green peas usal

We get frequent requests from our readers to post some very simple recipes that even beginners can cook. We normally cook many such dishes every day, but when it comes to blogging, we start thinking if it is really worth posting?. But now we are going to make a conscious effort to post such recipes here. This is a very simple green peas usal(usli) that my sister prepares frequently.

Green peas is very seasonal here. Frozen peas are not available in market in our place. So when we visited our daughter, this was one of the dishes I made frequently. It is a simple dish where every ingredient gives a nice taste to the dish. When frozen peas are used, it gets ready within few minutes.

Add mustard, cumin seeds, green chillies/red chilli powder, turmeric to hot oil.
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Add green peas, little water, salt, cover and cook till peas are done.
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Garnish with coconut and coriander leaves
green peas usal5

Green Peas Usal (Usli)
Prep time:
Cook time:
Total time:
Serves: 4
A simple and easy usal with green peas and few spices
  • 2 cups fresh/frozen green peas
  • 1 tea spn cumin seeds
  • 1 tea spn mustard seeds
  • 3-4 green chillies or ½ tea spn chili powder
  • A pinch turmeric
  • 1 tbl spn coriander leaves
  • 1 tbl spn fresh/frozen coconut
  • Oil
  • Salt
  1. Heat oil and add mustard seeds, cumin seeds. When they start popping, add green chillies or chilli powder, turmeric.
  2. Add green peas, a little water, salt, cover and cook till peas are done.
  3. Take off heat, now sprinkle coconut, coriander leaves. Serve hot with chapatis.

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Spinach – Cumin Seed Bread

spinach-cumin seed bread

spinach-cumin seed bread

One of my goals for this year is to learn bread making. I have tried my hands at baking bread many times, but I still feel it is one area of cooking that I have not explored much. So from last few weeks I have been trying breads at home. I am very happy with the results so far. Now I am all ready to try some different kinds of breads. Last week I tried this Spinach – cumin seed bread and it came out very very delicious. It could be served on its own but I prepared tomato-mozerella panini and it tasted heavenly. Some of my friends asked about the recipe, so I thought of posting it here.

V gifted me KitchenAid stand mixer last year and I made the dough in it. You could definitely make it without hand mixer but the mixer makes it easier. I feel it is much easier to make breads at home compared to making chapatis which takes a lot of manual work for me.

Here is a very good tutorial that I watched which helped me while baking this bread.

1 and 1/2 cups wheat flour
2 and 1/2 cups (approx) all purpose flour(maida)
1/2 cup Parmesan cheese
1 packet active dry yeast
1 tea spn honey
1 and 1/2 cups water
1 and 1/2 packed cups spinach (I used baby spinach)
1 tbl spn olive oil
Salt (approx 1 tea spn)
1 tea spn cumin seeds
1/2 tea spn pepper powder
1 tbl spn butter for brushing

spinach-cumin seed bread1 spinach-cumin seed bread2

Take 1/2 cup luke warm water and add the yeast and honey to it. Leave it aside for about 10mins till the yeast becomes active.
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Grind spinach to a smooth paste using remaining 1 cup water.
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Add spinach, cumin seeds, pepper powder, salt, olive oil to yeast.
Now add 1/2 cup wheat flour at a time till well mixed. Add parmesan cheese and mix.
At this point, start adding all purpose flour 1/2 cup at a time. Based on lot of factors, it may take from 2 to 3 cups of white flour. For me it took 2 and 1/2 cups to get a smooth dough.
Knead the dough very well for about 10-15mins. I let the stand mixer run for about 7-8mins.
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Take the dough in a greased bowl and cover with a wet towel (I just left the dough in stand mixer bowl covered with wet towel). Leave the bowl aside for about 2hrs till the dough doubles in volume.
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Now punch down the dough (no need to take it out of the bowl, just punch it to remove the air). Leave it covered for another 1hr till it doubles again.
After it has doubled again, punch it down again and mix well to get a smooth dough.
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Shape it into desired shapes. Keep on a parchment paper and cover with the towel again. Leave it aside for 30mins till the bread has risen again.
spinach-cumin seed bread14 spinach-cumin seed bread15 Aayi's Recipes
Preheat the oven at 350F. I used a pizza stone in the oven.
Melt the butter and brush it on top of the bread. Slide the parchment paper in the oven on top of the pizza stone.
Bake at 350F for about 20mins, pull it out and brush with butter. Put it back in oven and bake till done (It took total of 30mins for me). Immediately brush the top with remaining butter (this helps in keeping the top little soft).
Let it cool for about 15mins and then cut into desired pieces.

Makes 2 loaves

spinach-cumin seed bread17

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eggless banana cake
My 4 year old is having his summer holidays. That means continuously trying to find something to keep him busy.  Sometimes when I run out of things to do, he gets some TV time. Few days back when he was watching Daniel Tiger, where the tiger makes a banana bread. So the child wanted banana bread. I waited for few days till I had some over-ripe bananas which are hard to eat. So I baked this for him.

Now, I am not sure why this is called Banana bread. When I read wiki, banana bread had the same characteristics as a cake, only thing was it was baked in a bread loaf pan. Anyway, I decided to use both names here.

From many days, I wanted to bake something that uses honey instead of sugar. Also, to make it a little healthy, I thought of using all wheat flour (I used chapati atta). It was not overly sweet, but was absolutely delicious.

1 cup whole wheat flour
1/2 cup milk
1/2 cup honey
1/4 cup oil
2 big cup over-ripe mashed banana (1 cup after mashing)
1 tea spn vanilla extract
1 tea spn baking soda
1/4 cup sliced almonds
1 tea spn butter and little flour for greasing the pan

Preheat the oven at 350F for 10mins. Grease a bread loaf pan with butter, sprinkle and spread flour. Keep aside.
Sieve together flour and soda.
Mash the bananas and add honey, milk, oil, vanilla extract. Beat well till everything is mixed.
Now add flour a little by little mixing all the time. The batter is very runny, but it will bake beautifully.
Spread half the almonds in the bottom of the prepared pan. Now pour the batter, spread remaining almonds on top.
Bake in the preheated over at 350F for about 30-40 mins till a knife/toothepick inserted comes out clean. Remove from the pan once it cools down a bit. Tastes great warm or cold.

Makes about 8 pieces
Preparation time : 50mins


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Spinach Chakli

spinach chakli
When my children were growing up, I frequently made chaklis and other deep fried dishes. After they moved out to go to college, I hardly made any deep fried dishes. Sometimes we buy ready made munchies to eat with evening tea. At Kumta, we get chaklies of many different varieties. One of our favorite is Spinach chakli. When we were visiting Shilpa and her family in March, we thought of trying to make these at home. They came out so well and tasty. I made a big batch of chaklis before leaving for India.

4 cups (approx) or 1/2 lb baby spinach
2 tbl spns urad dal
4 cups rice flour
1 tea spn white sesame seeds
2 tbl spn (approx) water
6 tbl spn butter
1 tea spn cumin seeds

spinach chakli1 spinach chakli2

Roast urad dal till it is brownish. Make a smooth powder.
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Grind spinach with minimum amount of water(approx 2 tbl spns) to a smooth paste.
Now mix the paste with all other ingredients(except oil) to a dough.
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Make chaklis using the chakli press.
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Deep fry chaklis.
Store in a air tight container.

PS: First time we tried, we used more butter. Everyone loved the texture and taste but they were breaking very easily. Next time we tried, we used less butter and they were harder but still very good. So use between 1/4 cup(4 tbl spn) to 1/2 cup(8tbl spn) butter based on your liking.

spinach chakli

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There are only few dishes/recipes which are associated with place so well such that they become synonymous with that location over a period of time. Ask anyone from Mangalore to Goa coastal belt, which is the most revered ice cream of that region – response cannot be anything other than “Gadbad”. If answer is different, perhaps they are not from this coastal region!!

This ice-cream was ‘the option’ when we had our cousins visiting us during childhood. The procedure to prepare being laborious, we always chose to visit Kumta to relish. In those days, there were few options- one on car street and other being near bus stand. However today there are many more options, oldies still being favorites.

In Hindi language Gadbad means ‘mistake’. In Konkani or Kannada it loosely translates to ‘in hurry’. Apparently the name originated because workers at ice-cream parlor could prepare this in hurry by mixing and matching ingredients, that are available to them…easily!!

For a very long time, I had been asking Shilpa, why there is no ice cream on this site. So, when I had to choose one, Gadbad was my very first choice – the ice cream that I liked all through my life, the name which many have admired and acknowledged their love with a smile(if they know what it means) , the preparation which is not very different from sundae varieties available with several brands in major towns. However after trying ice creams across many countries, this humble preparation from my native region of India still stands as favorite. It is available in any ice-cream parlor of even a Tier2 town of this region, sitting in menu cards, so gracefully. At Kumta’s ‘new Simla ice cream parlor’, in month of May 2014, this just costed Rs 30. A royal serving, but a humble preparation that would contain almost everything that is in ice cream parlor!!

As mentioned earlier, this is not a unique recipe by itself, but the way it is served makes it unique. The contents will always have 3 flavors – rose or strawberry being one, pineapple or mango generally being another and vanilla being there almost every time. Along with these go- easily available fresh fruits of coastal region, tooty-frooty(ready made jelly made up of Papaya) , rose syrup and crowning glory would be a cherry. It is served always in a tall glass with much longer spoon and it is this part which makes it such a brand and so special. As per a Kannada weekly, this was invented in Mangalore and became a cult over a period of time in surrounding region. No more details are available on origin of this.

Though name loosely translates to ‘in hurry’, if someone is planning to prepare at house, this ice cream neither can be prepared in hurry nor one can have it in hurry!! However it is so delicious that you would not worry about efforts that go in!! While preparing at house, I have ensured to the best possible extent, to use natural ingredients. Ready-made ingredients are used only when alternate option was not available. As it is mango season, I decided to use mango ice-cream as one of the options, rose ice-cream as another choice as rose syrup was available and also because of its eye catching color in overall presentation. Vanilla ice cream is prepared using easily available ice-cream mix.

Procedure for overall ice-cream preparation with refrigerator:
Vanilla ice-cream:
Weikfield Freeze Ice cream mix powder
½ litre of milk

Empty the contents of packet in ½ litre of milk
Heat to boil for 2 minutes with constant stirring till it becomes homogeneous mixture
This mixture is cooled and poured into container.

Mango ice-cream:
2 cut mangoes or mango pulp
2 ground cardmom powder
½ litre of milk
2 tbl spn fresh cream
2 tbl spn of sugar

Boil milk and bring to room temperature
Mix all ingredients
Blend well to get homogeneous mixture
Pour above mixture into container

Rose flavored ice-cream
2 tbsp Rose syrup(ex. FineLife’s Rose sharbat syrup)
½ litre of milk
2 tbsp fresh cream
2 tbsp of sugar

Boil milk and bring to room temperature
Mix all ingredients
Blend well to get homogeneous mixture
Pour above mixture into container

Common procedure to make ice-cream using refrigerator:
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Select coolest position for deep fridge (freezer). Keep the same in at least ½ hr before keeping ice-cream containers.
Leave containers in deep fridge for around 2-3 hours.
Take them out, blend them separately using a blender.
Ensure you take out froth if any, as that crystallizes. You will not get desired texture if you leave froth as it is. Keep them back in deep fridge.
Repeat above procedure at least 3 times, till you find desired texture so that you can scoop out.
While keeping it for the last time, either close the containers with lid or with plastic sheet. This is to ensure it does not freeze.

It is advisable to leave sufficient head-space so that freezing can be avoided. You may also prefer freezing bags instead of regular containers.

Warning: Keeping glass Containers in deep fridge is unsafe, as glass may break.

Ingredients for garnishing:
Fresh cut fruits – banana, mango, pomegranate
Dry fruits – grapes, cashews, pista
Tooty frooty, cherry and rose syrup

Method for serving:
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Take a tall glass. Place a scoop of rose flavored ice cream.
Add fresh cut fruits.
Add scoop of mango ice cream.
Add dry fruits.
Add vanilla ice cream.
Garnish with rose syrup and Tooty frooty.
Top it up with a cherry.
Serve with long spoon so that one can reach bottom of glass easily!!




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