Sanoli's Kitchen: January 2015

Tuesday, January 20, 2015


A colourful, sweet and tangy beverage made in the intermingling taste of mango and orange juice mixed with Sundae ice cream and crushed ice, surprisingly very refreshing. Seen this recipe in 'Party Cooking' written by Master Chef Sanjeev Kapoor, made little modification according to my taste. This is definitely a match made in heaven, easy to make a wonderful delight to satisfy your guests.


2 Cups Mango Juice
2 Cups Orange Juice
4 tbsp Rose Syrup
4 Scoops Sundae Ice Cream
1 Cup Ice Cubes
3-4 Ice Cubes (Crushed) for Garnishing (optional)


Pour a tbsp full rose syrup into each glass and swirl to form a design.
Place the glasses in the refrigerator for an hour to chill.
By using an electric blender, blend the mango juice, orange juice, ice cubes and sundae ice cream till smooth.
Pour the prepared mixture into the rose syrup lined glasses, topped with crushed ice (optional).

Serve immediately.


Tuesday, January 13, 2015


Food matters culturally because it expresses, reflects and enacts values which are both openly attested to and privately held. People eat everyday with their friends and family; also during holidays and special occassions. Food celebrates, it becomes a maker of memory and a link to identity. Because eating is so central to life, food carries meaning beyond its tastes, textures and smells. My today's recipe is such a special dish which was oftenly made by my Grand Ma. She is no more with us, but the taste, texture and smell of her magical dishes still with me and will remain forever. Her culinary skills primarily motivated me to satisfy everyone's heart by serving luscious good food. 


500 gm Elephant Yam / Ol
1/2 Cup Thick Yogurt / Curd
2-3 Green Chillies (As per taste)
2 Tomatoes
12-15 Curry Leaves
A Pinch of Asafoetida / Hing
1 tbsp Finely Chopped Cilantro / Coriander Leaves
1 tbsp Ginger Paste
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
Juice Of A Lemon
1/4 tsp Shahi Garam Masala
1/2 tsp Red Chilli Powder
1 tsp Sugar
1 tsp Clarified Butter / Ghee
4-5 tbsp Mustard Oil
Salt To Taste


Wash, peel and cut yam into 1/2" cubes.
Boil water in a pan, add salt and 1/2 of lemon juice; cover and boil for 10 minutes. Drain water completely and set yam pieces aside.
Make a paste smooth of tomatoes and green chillies and keep it aside.
Heat mustard oil in a kadai. Add yam pieces in batches and fry till those turn into golden from both sides. Remove from oil and set aside.

In the remaining oil, add cumin seeds, mustard seeds, asafoetida, turmeric powder, coriander powder, tomato paste, salt and curry leaves. Saute till spices leave oil, add red chilli powder and yogurt at this time and keep stirring till spice mixture leaves oil again.
Now add yam pieces, sugar, garam masala and coriander leaves. Allow to cook for another 2 minutes.
If you like to have dry curry of elephant yam, remove curry from the heat now. Otherwise, add 1/2 Cup warm water. Cover and cook on very low heat for 4 minutes. Add clarified butter (ghee) before switch off the heat.

Serve warm with plain rice or hot phulkas, it is always delicious!!