Category Archives: desserts/chutneys/pickles

Tomato Ketchup

10 big tomatoes
1 tbsp corn starch mixed with 1/4 cup water
1tbsp of olive oil
1 cup of tomato paste (optional)
2/3 cup white sugar
1/4 cup apple cider vinegar/ lemon juice
1 tbsp salt
1/4 cup yellow mustard powder
1 tablespoon black pepper

Process: Score the tomatoes in equal parts from all sides and put them in boiling water for 4-5 minutes. Once they cool down at room temperature, peel the skin and blend it into a smooth paste. Heat a medium pot and put the blend in it, add the other ingredients, bring it to a boil and then simmer it for 10-15 minutes till the entire mixture thickens (Stir frequently).
The entire mixture should reduce to 1/2 of the size.
Ladle the ketchup into a fine strainer making sure to remove any unwanted skins or seeds. Store it in the refrigerator.

Note: You can also use Canned Crushed Tomatoes instead of fresh tomatoes save time. Use more sugar like around 2 cups if the crushed tomatoes can are around 800 ml.
2 cans of crushed tomatoes and one small can of tomato paste will serve the purpose. You don’t need to use corn starch in this method or the boiling it to half the size method as crushed tomatoes and paste are pretty thick. Just make sure to cook it for 20 to 25 minutes


When it comes to sweets, what steals my heart are these succulent, spongy, white sweet Bengali bombs.
The flavour of milk dipped in good thick sugar syrup is a very easy thing to make. The key is in kneading.

1 litre of cow's milk
2 big lemons
4 cups of sugar

Process: Cook the milk on low heat until it comes to a boil (starts
rising). Turn off the stove and first add one entire lemon's juice
(without the seeds). You will see the milk curdling, wait for a
minute and then strain the curdled milk and cream in a cheese
cloth. The left out liquid you can use as whey and the curdled
cream for Rasagullas.
Let the cheese cloth sit for a while until all the liquid is drained into
the container which is placed under the cheesecloth.
By this time put the sugar in 8 cups of water (Use a big Pot) and
keep on cooking it on medium heat.
Squeeze the cheesecloth and start the kneading the cream. Keep
on kneading and pressing the cream for nearly 4-5 minutes, until
it becomes smooth and it starts releasing some oil. Then you
know the cream is fit for rolling into balls. Roll them into smooth
balls nearly inch diameter.
Check the sugar mixture with the help of a spoon and finger,
testing its stickiness. Once the syrup looks thick enough and
sticky when touched, then you slowly add the Rasagullas in it.
Cover and cook on low to medium heat for 3-4 minutes until the
Rasagullas become double the size. Turn off the stove and let
them rest until the syrup cools down to room temperature.
Refrigerate for a day and then serve them.

Tip: You do not need the sugar syrup thick like honey, just little thicker so that it’s sticky.
Also Alternately for the rasagullas to be more spongy you can use add some sugar in the cream and then knead it for making the rasagullas.

Green Beans Carrot Pickles

Summers are the season for pickles. Even if you don’t have ample of raw mangoes, you can still use some veggies and make pickles with the similar spices.
This awesome pickle adds to your meal. The tangy and not overly powerful spicy taste makes your taste buds,”come alive” and you yearn for more of the savoury feeling with the next bite. Totally awesome feeling.

15 servings
1 cup green beans
1 cup thick Julienne sliced carrots
1 tablespoon fennel seeds
1 tablespoon yellow mustard seeds
1/2 tablespoon fenugreek seeds
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
3 teaspoons salt
1 teaspoon sugar
1/2 teaspoon black pepper powder
2 teaspoon red chilli powder
1 teaspoon turmeric powder
1/4 cup mustard oil or regular light sunflower oil
1 teaspoon hing (asafoetida) this is optional
Please check (Measurements)

Process: Wash the beans and carrots and dry them for nearly 1 to 2 hours (I kept them under the sunlight during the morning time). Coarsely ground the fennel, mustard and fenugreek seeds.
Mix all the ingredients together in a clean bowl and with a nicely cleaned spoon. Empty it in a clean jar and close it tightly with a lid and store them near the counter. Mix them twice in a day with a spoon and let them ferment for nearly 3 days.
After three days they are ready to serve and refrigerate.

Note: Pickles need good hygiene for fermentation so its best to put more effort in cleanliness while making and handling them.

Kheer (Sweet Rice)

Sweetness for your sweethearts!! Simply cooked in milk with few nuts boosted with cardamom gives it very rich flavour and creamy texture. Generally, sweet rice is prepared for special occasions and tastes the best when served chilled.

Serves 2 (small bowls)
1/2 cup rice
4 tablespoon brown sugar (if you prefer extra sweetness then use between 1/4 to 1/2 cup of sugar)
2 tablespoon crushed nuts (any kinds: almonds/cashews/walnuts)
1 teaspoon of cardamom powder
1 tablespoon raisins(optional)
2 cups Milk
Please check (Measurements)

Process: Wash the rice thoroughly in cold water 2-3 times. Cook the rice in 1 cup of water on medium heat till all the water is absorbed by the rice.
Add 1/2 cup water again and cook on low heat with lid covered for 2-3 minutes (occasionally stirring in between to avoid sticking of the rice at the bottom). Mash the rice a little and add 2 cups of milk, sugar, cardamom, 1 tablespoon of crushed nuts, raisins(if using). Cook with lid covered between low to medium heat for 4-5 minutes(occasionally stirring in between to avoid sticking of the rice at the bottom). You will observe the milk getting thickened and creamy.
Turn off the stove and garnish with the remaining nuts. Let it cool down to room temperature, refrigerate for 30 minutes and serve chilled.