A big dose of dosas…

Mmm…the Indian dosa. Whenever I return from a trip around India I long for these golden pancakes. Crisp on the outside and spongy on the inside…just the thought of them makes my mouth water. They are a speciality of South India and are perfect for breakfast.
They need thought beforehand to make them because you need to soak some of the ingredients overnight. The following is a recipe by the wonderful Mrs. S. Mallika Badrinath from her cookbook 100 Tiffin Varieties.

2 cups par boiled rice
2 cups raw rice
1 cup dehusked black gram
3 pinches kesar colour
1/4 tsp cooking soda
4 heaped tsp salt
Oil (enough for frying)

1. Soak rice and dhal together in water for 4 hours.
2. Grind to smooth paste.
3. Add salt just before taking out of grinder.
4. Allow to ferment for 15 hours.
5. Next day morning add colour and soda to the batter.
6. Mix well. Pour onto hot fry pan or tawa.
7. Fry both sides with oil.
8. Serve hot.

Mrs Badrinath also includes the calorie value (Ganesha bless her) 1 dosa = 121 calories. Sounds pretty good to me. Do try it and see if you agree.

A Really Easy Recipe…

welcome 2

Namaste…travel and cooking are my  passions.

For those of you who like my recipes I thought I would let you know I have started a new blog called A REALLY EASY RECIPE. I hope you will be tempted by lots of quick, easy recipes and cooking tips. All of the recipes have been road tested by Rahul and my boys.

I will continue to post my Indian recipes for you on Lakshmi Loves To Shop as well. Thank you for your support.

Curry in a hurry…

pea and mushroom curry

Rahul is always out-doing me in the Indian cooking stakes so last night I turned the tables and whipped up a delicious pea and mushroom curry. However Rahul still had a major input into the meal with his yummy chappatis…

The recipe is from the fabulous Nita Mehta’s cookbook Vegetarian Dishes. It is a quick and easy recipe to follow:



200g mushrooms (trimmed and sliced), 1/2 cup peas, 3 tbsp oil, 1 tbsp butter, 1/2 tsp jeera (cumin seeds), 1 tej patta (bay leaf), 4 moti illaichi (cardamoms), 3 laung (cloves), 2 onions chopped finely, 3 garlic cloves (finely chopped), 1/2 tsp red chilli powder (optional), 1 tsp garam masala, 1/2 tsp haldi (turmeric), 1/2 tsp amchoor (dry mango powder), 1 tsp salt, 1 tsp sugar, 1/2 cup tomato puree, 3 tbsp cashews ground to a paste with 3 tbsp water, 1 1/2 cups coconut milk


  1. Heat butter and fry mushrooms lightly then put mushrooms aside.
  2. Heat oil in pan. Add jeera, tej patta, illaichi and laung. When jeera turns golden add onions and garlic. Fry till light golden.
  3. Reduce heat and add dhania powder, red chilli powder, garam masala, haldi, amchoor add salt. Stir till onion is golden brown.
  4. Add tomato puree, peas, cashew nut paste, cooked mushrooms and coconut milk. Cover and simmer on low heat till gravy thickens.
  5. Serve topped with chopped fresh coriander and chappatis.



500g white or wholemeal flour, pinch salt, generous handful fennel seeds, 300ml water


  1. Place flour, salt in bowl..make a well in centre and add water then blend with hand. Alternatively use a dough hook on your mix master to mix into dough (Rahul’s tip).
  2. Roll dough into small balls and let rest for at least 1/2 hour.
  3. Heat ghee in flat chappati fry pan.
  4. Roll out chappatis into flat circles. Fry in pan on both sides till golden.


Mmm…Malai kofta…

malai kofta

Rahul’s delicious Malai kofta…

“If you had one last meal what would it be?”…I love when this topic of conversation comes up. For me the answer has been the same for years. It would be Rahul’s Malai kofta and a glass of chilled Sauvignon blanc wine.

His tasty recipe comes from the wonderful cookbook “100 Vegetarian Gravies” by Mrs. S. Mallika Badrinath. You can buy this cookbook all over India for 55 rupees…a real bargain.

Here is the recipe:

Malai Kofta Curry


Carrot ~ 100 gms, Beans ~ 100 gms, Peas ~ 100 gms, Potatoes ~ 100 gms, Cornflour ~ 2 tbs, Tomatoes ~ 1/4 kg, Breadcrumbs ~ 2 tbsp, Onions ~ 1 or 2, Ginger ~ 1 inch piece, Garlic cloves ~ 4, Cinnamon ~ 1 stick, Cloves ~ 5, Fresh cream ~ 1 1/2 cups, turmeric, chilli powder, ground coriander powder

To make paste:

Cashew nuts ~ 1 handful , Poppy seeds ~ 1 tbsp


  1. Cut the onions into thin long pieces.
  2. Blanch tomatoes in hot water, remove the skin and make into a paste.
  3. Cut all the vegetables very finely and steam.
  4. When it is cooled completely, add 2 tablespoons of cornflour, breadcrumbs, salt and a little chilli powder.
  5. Mash together, make small balls, flatten them a little with hand and deep fry in hot oil.
  6. Keep aside. Make a paste of ginger and garlic.
  7. Heat 3 tablespoons of oil or ghee in pan and add cinnamon, cloves, ginger/garlic paste, onions and fry.
  8. When it turns into a golden brown add turmeric powder, salt, dried coriander powder and then tomato puree.
  9. Cook for a few minutes then mix in ground cashews, poppy seeds and fresh cream. Pour in enough water and cook until thick.
  10. Cook for 5-10 minutes and remove from heat. To serve arrange koftas in the serving dish then pour the hot gravy on top. Sprinkle with chopped fresh coriander leaves.


The luscious lassi…


Lassi at the Cha Bar, Bangalore…

One of my favourite drinks when travelling in India is the luscious lassi. There are three main types of lassi. The sweet lassi, salty lassi and fruit lassi (mango, banana etc…)

Not only are they delicious but good for you too. The yoghurt/curd used in the lassi helps to keep your tummy happy which is an extra bonus for those travelling in India. A lassi a day keeps the tummy bugs at bay!

I make lassis at home too. Here is my simple recipe for you to follow:

Sweet Lassi

  • 1.5 cups yoghurt/curd
  • 6-8 tsp sugar
  • 1/2 cup water or cold milk
  • 1 tsp rose-water (optional)
  • ice cubes when serving the lassi
  1. Place the yoghurt/curd, water/milk, sugar and rose-water in a blender.
  2. Blend till the lassi is smooth.
  3. Add ice cubes
  4. Serve and enjoy

If you would like a fruit lassi just add your desired fruit into the blender too.

When travelling in India you will find lassis on nearly all menus. Our family have road tested many lassis on our trips and although they vary widely they are all individually delicious.

Some great lassis can be enjoyed at:

The Cha Bar, Leela Galleria, Bangalore

Emgees Veggie Restaurant, MG Road, Bangalore

The Darling Restaurant, Vellore

Kashi Art Cafe, Fort Cochin

The Bangala Restaurant, Karaikudi

Today I travelled to India without even leaving my kitchen…

Today my darling friend Rajia came over to teach Padma and I how to make parathas. Parathas are flour based chapatis that are filled with the most delicious ingredients and are one of my all-time Indian favourites. The ones we … Continue reading