Gluten free cauliflower crust pizza

This was love at first sight- the moment I laid eyes on this recipe I knew I had to make it. I said to myself ” oh you big white cauliflower in the fridge- here I come”.

2 small pizzas
Cauliflower crust (originally from detoxinista)
1 medium sized cauliflower (approximately 4 cups grated)
1 egg
3,5 oz soft cream goats cheese (100 g) (I used goat cheese- probably different from goat cream cheese)
Salt & pepper

1. Grate the cauliflower in a food processor.
2. Microwave it will a bit of water for about 5minutes (it cgot cooked
3. Drain the cauliflower by wrapping it up in a dishtowel and squeezing all the water out. In a bowl mix cauliflower rice with cream cheese, egg and salt and pepper.
4. Heat oven to 400 °F/200 °C. Line a baking sheet and place 4 portions of cauliflower mix. Use your hands to form the crusts on the sheet, they should be about 1-1,5 cm (1/3 – 1/2 inch) thick. Bake the crusts for approximately 30-35 min, or until firm and golden.

Tomato sauce
1 can of organic, chopped tomatoes
A handful of fresh basil (from the garden of course)
1 yellow onion, chopped
3 cloves of garlic, minced
A pinch of dried chili flakes
Salt & pepper

1. In a skillet heat oil and add onion, sauté for a few minutes. Add garlic and saute a few seconds and then add the rest of the ingredients. Let it simmer for about 20 minutes, while stirring every few minutes.
It should be a bit saucy.

For toppings, I went with thinly sliced yellow squash and a bit of grated sharp cheddar

To finish the pizzas:
1. Add  tomato sauce on each crust (1-2 tbsp), spread it evenly.
2. Add your toppings
3. Bake the pizzas for approximately 10 min at 450 °F /225 °C until the cheese is golden.

Voilà, you have a gorgeous gluten-free pizza- let your imagination run wild.

I am submitting this to the monthly Bookmarked Recipe event hosted by Jacqueline at Tinned Tomatoes.

Summer Drinks

A wonderfully refreshing, perfect-for-summer Polynesian drink- of course with a bit of my own experimentation. You can read about this drink which is now considered to be mostly of Tongan origin here at wiki.


2-3 cups of watermelon
3/4 can of coconut milk
1 tbsp grated ginger
few sprigs mint (fresh from the garden)
1/2 cup coconut sugar


In a food processor, blend the coconut milk, sugar, ginger and mint.
Then add the chopped watermelon and pulse it a few times (ideally it is grated with a fork but come on….a lazy me…nah ah..)

Enjoy it cold!

A vegan mango milkshake with almond milk and scented geranium leaves 
Stay Cool mes amis!

An ode to my undergrad days

in BITS, Pilani.

I make this quite often-and have impressed the wise-guy enough that now he makes it more than I do.

Its funny how as you get older (Read wiser) you realize some things are just not worth giving up. As a young undergrad cramming for exams, I used to go to the night canteen in our hostel (Meera Bhavanukku oru O Podu!)- get a bucket load of hot tea and this awesome paneer maggi, go to my room with high hopes of studying hard through the night. Alas, that never, let me stress that, NEVER happened.
I have no idea how I came this far..:)

Black and White Wednesdays

 The tomatoes begin their journey as this beautiful flower- from my tiny balcony garden which just keeps on giving.
new bww logoSubmitting this to  the weekly event started by Susan (The well seasoned cook) and now taken over by Cinzia of Cindy Star Blog.  This week it is being hosted by Susan.

Hot hot hot…

It has been hot hot hot here…
To minimize cooking times I prefer simple recipes with minimal amount of standing in front of the stove and these electric stoves can simply spew a lot of heat.

So yesterday’s dinner consisted of (mind you we have not been cooking often enough)

Peerkangai Thogayal/ Chutney

I am embarassed to admit this but I had no idea that luffa comes from a plant and before it becomes the luffa that we like to use to on our skin, it is completely edible! Peerkangai or ridged gourd is one such luffa variety.You can eat luffa when they are young and tender. As you let them mature there texture becomes spongy and coarse making it inedible…but great for your skin.

1 Peerkangai, skin and all- chopped coarsely
~ 2 tsp each of mustard seeds, urad dal and coriander seeds
a pinch hing
1-2 dried red chilli pepper
1 tbsp tamarind paste
3 tbsp frozen grated coconut
Few tsp oil

Heat oil in a pan. Add mustard seeds and let it splatter. Now add the urad dal, coriander seeds, red chilli pepper and hing. Saute for a minute until the dal is slightly browned.
Add the tamarind paste and coconut and saute it for about a minute.
Set aside to cool and once cool grind this mixture- leave it in the food processor/ blender.

In the same pan, heat a tsp of oil. Add the chopped peerkangai and salt to taste. Cook with a lid on for about 5 minutes or so (until it is tender)

Let it cool, and add it to the ground mixture- and blend everything together.

Judgement: It does get oxidized so it will turn from a nice light green to a light brown- NOT TO WORRY, it will still taste awesome.

Stuffed Bhindi/Okra fry– Recipe adapted from Tarla Dalal 
I did not change the recipe

Judgement: Great tasting, spicy, a tad bit greasy…

Bread pakoda a.k.a nostalgia

Have 20 minutes to spare- make bread pakodas!

Now don’t you go off on me now- it is fried and I love it. Bread pakoda is something that I crave often and I realized it happens when I am reminiscing about my undergrad days at Meera Bhavan in BITS, Pilani.

Bread pakodas were served for breakfast once every week (you honestly cannot expect me to remember which day of the week) and yours truly loved it so much that she would go the mess at 6:30 AM sharp!So when I think about those amazing 5 years I need to have my bread pakoda. It was a ride indeed, a ride that I shared with wonderful people.

After the accident I do not have very many memories from my younger years. The bits that I recollect and try to piece together are usually food related (funny, eh?) and I hold on to them dearly.

So here is  a tribute to those 5 years-

Bread Pakoda


2 slices bread, crust removed and sliced diagonally
1/2 cup chickpea flour (Besan)
1 tbsp brown rice flour
1 tsp omam/ajwain/carom seeds
1 tsp jeera/cumin seeds
1 tsp dried red chilli powder
salt to taste
Oil for frying

Heat oil in a pan for frying. While it is heating,

– Whisk the dry ingredients together. Add just enough water to make a paste such that when you dip the bread slice in, you get a nice layer of the paste on the bread
– Dip the bread slice one at the time (so that it does not get too soggy) and fry them
– Eat ’em any which way you like!!

That is all

Who would have thought that something as simple as this would hold some fond memories

Judgement: Of course, the wise guy missed it (made it the day before he got back from this conference)- so I am my own judge. It was awesome…what else can I say?