Urban Food

Traditional Plum Cake For The Festival!

The popular tradition of Plum Cakes started in medieval England. It is the ritual of observing fast and abstaining from any kind of feast before Christmas. As per the custom, in the Christmas Eve, a rich buttered porridge is prepared with oats, dried fruits, spices and honey, eventually turning into a Christmas pudding. People started using the same ingredients and made fruitcakes with plums and other dried fruits to celebrate Christmas. It is believed, that is how plum cakes came into existence as a traditional dessert.
Plum Cakes are the staple dessert enjoyed by friends and families. Preparing this special dessert at home makes the festival extra special for the loved one. Here’s a wonderful recipe of Plum Cake.

By Executive Chef Suresh Khanna From Fortune Landmark Hotel, Ahmedabad.


• 250 gm refined flour
• 150 gm brown sugar
• 30 gm almonds
• 30 gm walnuts
• 1/4 cup milk
• 150 gm Unsalted butter
• 1 teaspoon powdered cinnamon
• 100 gm prunes
• 5 drop vanilla essence
• 2 teaspoon baking powder

Method of Preparation:

• Take a large bowl and sieve together the flour and the baking powder. Keep it aside. Now in another bowl mix together the brown sugar and butter, till the sugar dissolves completely. Take the help of an electric blender. Now break the eggs and add them one by one. Keep beating the mixture till it is light and frothy and stiff peaks are formed.
• Gradually add the flour to this egg-butter and sugar mixture spoon by spoon so that no lumps are formed. Keep stirring so that a homogeneous mixture is formed. Add the milk and the vanilla essence and mix. Add the cinnamon powder and blend well. Allow the batter to rest for 10 minutes.

• Meanwhile chop the nuts and the prunes finely. Mix in the batter. Beat well again. reserve some nuts that you can put on top of the cake. Now pre-heat the oven at 180 degrees for 15 minutes. Prepare a baking tray by lining it with butter paper. Grease it with oil or butter and dust some flour. Add the batter.
• Bake at 180 degrees for one hour or at 200 degrees for 45 minutes. The temperature mostly depends on the type of oven you have. Insert a skewer to check if the cake is ready. If it comes out clean, take out the cake and place it on a wire rack to cool.
• Carefully take the cake out from the baking tray. Slice it and serve with tea, coffee or with an assortment of snacks. This cake also goes well with vanilla ice-cream. You can also make a quick icing by beating together one cup icing sugar and one cup unsalted butter. Mix vigorously, till the mixture becomes creamy. Put it in the fridge for one hour. Now put it in the piping bag and use it to decorate the cake. If you want your icing to be colourful, you can divide this butter-sugar mixture into two parts and then add the two colours of your choice in both the parts. Put them in separate icing bags and use them to rave up your cake. You can also use gems and chocolate chips to decorate your cake.


• 40 gm Broccoli
• 30 gm French Beans
• 30 gm Baby corn
• 30 gm Carrot
• 30 gm Zucchini
• 30 gm Thai yellow curry paste
• 250 ml coconut milk
• 30 gm Cherry egg plant
• 10 gm Kaffir lime leaves
• 30 gm Sweet basil leaves
• 6 gm Sugar
• 5 gm Salt
• 5 gm Aromat (veg seasoning powder)

• Slice broccoli into florets, beans and baby corn into batons, carrot and zucchini into slices.
• Blanch broccoli, beans, baby corn and carrot and keep aside. Peel in the middle string of the kaffir lime leaves and tear it into two and keep aside.
• Peel out the leaves of sweet basil leaves keep it aside. In a pan pour in coconut milk and green curry paste along with kaffir lime leaves, cherry egg-plant. Stir well and bring it to boil.
• Add in the mixed vegetables and boil it for few minutes. Season it with salt, sugar, chinese seasoning.
• Finish it with sweet basil leaves and serve hot in a bowl with a garnish of chillies and sprig of basil leaves on top.

In a large pot or pan, sauté the onion in oil or spray over medium heat—stirring only occasionally—until it begins to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Cover and bring to a boil over medium heat. Once boiling, remove the lid and check for doneness. If broccoli is not yet soft, continue to cook until desired broccoli softness is reached. Remove from heat, stir in lime, and garnish as desired. Leftover sauce will thicken considerably in the fridge because coconut milk thickens when chilled, so just reheat and then add a little extra milk if needed to thin it out again.

Instant Pot Version: In saute mode, cook the onions and oil about a minute, or until onion starts to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Close and seal, then cook on manual for 3 minutes. Do a natural pressure release. Stir in lime, and garnish.


Delicious Diwali Treats- Sweet and Savoury

Diwali in India is celebrated with much joy and no celebration is complete without some traditional sweetmeats. Desserts are the highlight of every Indian festival and people experiment with various sweet dishes during Diwali. Just like colourful Rangolis that adorn the entrances of the homes, table decked up with varieties of sweets bring in the spirit of the festival. To add more balance, people like to gorge on the savoury treats as well…

By Chef Suresh Khanna- Fortune Landmark Hotel, Ahmedabad

Punjabi Mathari
2 cups All-purpose flour (Maida)
1/2 cup Warm Oil or Ghee
1tsp Salt
1 tsp Ajwain or Carrom seeds
1/3 cup warm Water (6-7 tbsp)
Oil for deep frying


Method of Preparation:

1. Assemble all the ingredients. Sift flour in a big bowl/plate. Add carrom seeds.

2. Mix in salt. Pour warm oil in the center, gradually work on the flour till mixture is crumbly. Use fingertips to rub oil evenly into the flour.

3. To check if the dough has enough oil, take some mixture on your fist, squeeze it tight. If it binds well and forms a shape, then the dough is ready to work on.

4. Spoon by spoon, add enough water to form a soft and pliable dough.

5. The Mathari dough is ready. Cover and let it sit for 20 minutes.

6. Heat oil in a kadai. Make a small ball out of the dough and flatten it. You can even use a rolling pin to form a small disc shaped mathari.

7. Poke mathri with a fork – this way it will not puff up during frying and will turn out crispy.

8. Now add the mathari to the hot oil. Maintain the oil temperature and make sure the oil is medium hot and not smoky.

9. Mathris should float and cook in oil until crisp and golden brown in color. Remove from oil and set it on a paper napkin to drain off excess oil.

10. Allow them to cool down completely. Store them in airtight container

Malpua with Rabadi is any Indian sweet-lover’s delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabadi, coming together to create an indulgent creation that’s impossible to resist.

Kesari Malpua
Ingredients for Rabadi
• 1 liter (full fat) Cow’s Milk
• Few strands Saffron
• 2 tbsp Sugar
• Rose water for aroma – few drops

Method of preparation:
1. Take a heavy bottom pan and add milk to it.
2. Bring the milk to a boil.
3. Soak saffron in 2 tbsp milk and keep aside.
4. Lower the heat to medium low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
5. Cook the milk for 1 to 1.5 hours, till it is reduced to one quarter.
6. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
7. Pour the rabari in earthen pots for more flavour or else just transfer in a serving bowl.
8. Garnish with almond and pistachio slivers.
9. Either serve hot or chill in refrigerator for a few hours before serving.

Ingredients for Malpua
• 3/4 cup Refined Flour
• 1/2 cup Curd
• 1/2 cup Milk + 2 tbsp
• 2 tablespoon Condensed Milk
• 4 tablespoon Clarified Butter or Desi Ghee
• 1 tablespoon Pistachio chopped
• 1 tablespoon Almonds chopped
• 3/4 cup Sugar
• 2 green Cardamom crushed
• 1 cup Water
• A pinch of Baking Soda
• Few Saffron strands

Method of preparation for Malpua
1. Heat the sugar and water together and bring to a boil. Add crushed cardamom and cook on medium flame. Reduce to 3/4 cup or a syrup of one string consistency.
2. Add saffron strands in 2 tablespoon of warm milk and set aside. In a bowl, take refined flour, baking soda, 1/2 cup milk and 1/2 cup yogurt, mix well to avoid lumps.
3. Add saffron soaked milk and condensed milk and mix well to make a smooth flowing mixture. Heat clarified butter or oil in a nonstick pan.
4. Spread the batter with the help of deep round spoon and make malpuas (medium, round pancakes) from the mixture. Cook till golden brown from both sides, dip in prepared sugar syrup and place on serving dish.
5. Garnish with chopped pistachio and almonds and serve hot with rabadi.


Healthy Navratri-Fast Recipes

A large part of North, West and Central India observes fast on all nine days. It is believed that fasting is a way to pay gratitude to the Goddess. Devotees worship the different avatars of Goddess Durga for nine days. It is celebrated twice a year, at the beginning of spring and during the onset of autumn. People observing fast eat only specific types of food like kuttu ata, singhara ata, vegetables, fruits, and makhana and instead of regular salt, salt rock or sendha namak is preferred. This festival gives a chance to get back to the roots and experience the spirituality. Those who do not wish to fast, they follow a Satvik diet.



Low Fat Makhana Kheer
A delicious desert made of milk simmered till thick with puffed lotus seed and dry nuts and cardamom. This kheer recipe is a special one, for those who are fasting in the Navratri season and are on a low-fat diet. Serving this desert to guest post a great dinner or make it as a prasad after Pooja.

Ingredients needed:
1 litre milk
¼ cup makhana (puffed lotus seeds)
2 tbsp sugar
2 tsp pistachios, chopped
2 tsp almonds, chopped
1 tsp green cardamom powder (optional)

How to make makhana kheer
– Pour some milk in a deep vessel and break the makhanas into smaller pieces, add that to the milk and let it simmer for about 1 hour without covering. Make sure the milk boils down and seeds are soft.
– Add sugar and stir for a few minutes
– Add the dry fruits like pistachios, almonds and cardamom power and stir again and well.

Serving Tip: Best serve hot or cold

Arbi Kofta with Mint Yogurt Dip

Arbi Kofta is a perfect evening snack to try out during the navratras. It is prepared with kuttu ka aata and served with the mint-yogurt dip. These crispy bites will have everyone asking more.
Ingredients for Arbi Kofta and Mint Yogurt Dip
– 250 Grams of Arbi/ Colocasia roots
– 3-4 Tbsp water chestnut flour (kuttu ka aata)
– 1 green chilli
– ½ Inch ginger, finely chopped
– 1 tsp carom seeds
– Rock salt, as per taste

For the dip
– Few sprigs of mint
– 100-gram curd
– 50-gram cucumber finely chopped
– Pomegranate, for garnishing

How to make Arbi Kofta
– Boil the arbi in a pressure cooker till it becomes soft
– Mash well and mix everything uniformly
– Apply some oil on your palms and shape the kofta dough into cylinders.
– Bake the kofta at a temperature of 320 degree, for 20 minutes. Wait till they are golden brown and crunchy.

How to make Mint yogurt Dip
– Hang yogurt to drain excess water
– Mix chopped mint and cucumber to the yogurt
– Refrigerate it for 30 minutes
Serve arbi kofta hot with mint yogurt dip


Avocado- A simple way to get healthy fats

More than 75 per cent of the calories in an Avocado come from unsaturated fat, most of which is monosaturated that helps you in keeping your health in check. Avocado contains healthy fat and vitamins E and C, potassium, fibre as well as the anti-oxidant, lutein that helps in keeping your vision and skin healthy. Studies show that they also help in reducing the cholesterol levels, improve heart health and keeping the weight on track.

Fresh and Healthy Avocado Salad
Healthy, fresh and serves as an insanely addicting side dish is perfect for barbeques, potlucks and family get-togethers. This Avocado salad can be made in under 10 minutes and is low in carbohydrates, gluten-free and vegan. It is creamy and healthy because of the healthy fats from the avocados, crisp and crunch from the cucumbers and a tangy touch from the onions. Even though this salad is a simple chopped veggie packed with a ton of flavour, it tastes amazing when combined with a dressing of olive oil, white vinegar and lemon juice.

Step 1: Take a salad bowl and add diced avocados, onions, cherry tomatoes and mint leaves.

Step 2: Add one tablespoon of olive oil, white vinegar and ½ a spoon of lemon.

Step 3: Now with a salad spatula, toss all the ingredients and sprinkle some salt. Serve immediately.

This healthy and tasty salad is amazing and tastes even better when served with grilled vegetable rice, pasta, pita bread baked nachos.

• 3 avocados, peeled, pitted and diced
• 1-pint cherry tomatoes sliced in half
• 1 large cucumber sliced
• 1 medium red onion sliced
• 1/2 cup chopped mint leaves
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• 1/2 lemon juiced (about 1 1/2 tablespoons)
• Salt to taste

1. Add the diced avocados, cucumbers, red onions, cherry tomatoes and mint in a large bowl.
2. Top with the olive oil, white wine vinegar and lemon juice.
3. Toss together gently, sprinkle with sea salt and serve immediately.

This salad is best served immediately after making.


Easy to make Avocado Chips
We all crave for evening snacks but hogging on a healthy one when you are surrounded by junk foods and sugary treats can be difficult. This recipe of baked Avocado chips is not only healthy but will also satisfy your taste buds.
Take a baking plate, spray some heating oil and flatten the avocado dough. This recipe is not only easy but tasty and mess free.

Servings: 4 People
Preparation Time: 5 minutes
Total Preparation Time: Under 30 minutes


• 1 large ripe avocado
• ½ bowl freshly grated Parmesan cheese
• 1 tsp lemon juice
• ½ Oregano and regular Italian seasoning
• Salt (as per taste)
• Black Pepper

1) Peel off the ripe Avocado and mash it in the bowl with a fork until the texture becomes smooth and buttery. Add some Parmesan cheese, squeeze some lemon juice, add garlic powder, oregano and some Italian seasoning. Preheat oven to 325° and line a medium baking sheet with parchment paper.
2) Mix the Avocado smooth dough with add-ons, stir it well. Add some pepper and salt to taste.
3) Take a heap teaspoon-size scoops of mixing on a baking sheet of mixture on baking sheet, leaving about 3-apart between each scoop. Flatten each scoop with the back the back of a spoon and bake the dough until crisp and golden for 20 minutes and let it cool. Serve at room temperature.

Serve it with guacamole and hummus.

The Ketogenic Diet: A Simple Guide to the Keto Diet

Simply put, the ketogenic diet (or keto diet, for short) is a low-carb, high-fat diet that offers many health benefits. It involves drastically reducing carbohydrate intake and replacing it with fat. This reduction in carbs puts your body into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy. It also turns fat into ketones in the liver, which can supply energy for the brain.
Ketogenic diets can cause massive reductions in blood sugar and insulin levels. This, along with the increased ketones, has numerous health benefits.

Breakfast Brownie Muffins

These breakfast muffins are rich, hearty and moist, while low in carbs and high in fibre thanks to their flaxseed base and wholesome ingredients.

1 cup golden flaxseed meal
¼ cup cocoa powder
1 tablespoon cinnamon
½ tablespoon baking powder
½ teaspoon salt
1 large egg
2 tablespoons edible coconut oil
¼ cup sugar-free caramel syrup
½ cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
¼ cup slivered almonds

1. Preheat your oven to 350°F and combine all your dry ingredients in a deep mixing bowl and mix to combine.
2. In a separate bowl, combine all your wet ingredients.
3. Pour your wet ingredients into your dry ingredients and mix very well to combine.
4. Line a muffin tin with paper liners and spoon about ¼ cup of batter into each muffin liner. This recipe should yield 6 muffins. Then sprinkle slivered almonds over the top of each muffin and press gently so that they adhere.
5. Bake in the oven for about 15 minutes. You should see the muffins rise and set on top. Enjoy warm or cool!
6. This makes a total of 6 Keto Brownie Breakfast Muffins. Each muffin comes out to be 193 Calories.


Fresh Bell Pepper Basil Pizza

Topped with red and yellow bell pepper that bring a fantastic crunch, sweetness, and fresh aspect to every single bite.

6 ounces mozzarella cheese
½ cup almond flour
2 tablespoons psyllium husk
2 tablespoons cream cheese
2 tablespoons fresh Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper

4 ounces shredded cheddar cheese
1 medium vine tomato
¼ cup Marinara or Pizza Sauce
2/3 medium bell pepper
2-3 tablespoons fresh chopped basil

1. Preheat your oven to 400F. Start by measuring out all of your dry spices and flours in a bowl. 1/2 cup Almond Flour, 2 tbsp. Psyllium Husk, 2 tbsp. Fresh Parmesan Cheese, 1 tsp. Italian Seasoning, 1/2 tsp. Salt, and 1/2 tsp. Pepper.
2. Measure out 6 oz. Mozzarella Cheese into a bowl.
3. Microwave the cheese for 40-50 seconds until it’s completely melted and pliable with your hands. Add 2 tbsp. Cream Cheese to the top.
4. Add 1 egg to the dry ingredients and mix together a little bit.
5. Add the melted mozzarella cheese and cream cheese to the egg and dry ingredients and mix everything together.
6. Break the dough into 2 equal (or almost equal) portions. Roll the dough out thin – a little under 1/4. Here, you can use the top of a pot or other large round object to cut out your pizza base.
7. Fold the edges of the dough inward and form a small crust on the dough.
8. Bake the dough for 10 minutes, just enough so they get slightly golden brown.
9. Remove the crust from the oven and let it cool for a moment.
10. Slice medium tomatoes and put half on each pizza along with 2 tbsp. of tomato sauce per pizza.
11. Top with cheese – about 2 oz. Shredded Cheddar per pizza.
12. Chop up the bell peppers. You can use bell peppers of different colors.
13. Arrange the peppers and bake in the oven for another 8-10 minutes.
14. Remove the pizzas from the oven and let cool. In the meantime, slice up some fresh basil and have it ready for serving.

Healthy food from the Rice Bowl of India

Nishka Rathi samples the low calorie, finger licking delicious food from the streets of Chhattisgarh………………….

In central India lies the heavily forested state of Chattisgarh. Chattisgrhiya food is known for its predilection to rice. After all, when you are in the rice bowl of India where else would you look for nourishment? In fact, rice is used in powdered or coarse form – even the water used to boil rice is used in some of the dishes. Wheat, jowar and maize also constitute part of the Chhattisgarhi cuisine.

Chattisgarh also has a sizable tribal population and its recipes reflect a mix of tribal and non-tribal menus. The tribals believe in eating local, seasonal food and truly live earthy with food like tender bamboo shoots and the famous red-ant chutney. But for now, we will look at the more urban eats of Chattisgarh.

Chawal ka Pitha

If you are fond of Momos then add Chawal ka Namkeen Pitha to your list of yums. Pitha is made in Jharkhand, Bengal and Orissa. This is a tasty dish, which is steamed and requires very less oil. Chawal ka Namkeen Pitha is a versatile dish and can be a tasty snack or a full meal – as you choose to eat it.

Ingredients for Chawal ka Pitha
Rice flour – 1 cup
Potato – 1 (cut into small pieces)
Carrot – 1 (cut into small pieces)
Green peas – ½ cup
Oil – 2 to 3 tbsp
Jeera (cumin seeds) – 1/4 tsp
Ginger (grated)
Green chilly (finely chopped)
Turmeric powder – 1/4 tsp Coriander powder – ½ tsp Red chilly powder- to taste . Salt – to taste
Amchur (mango powder) – 1/4 tsp Garam Masala – 1/4 tsp Green Coriander – 1 tbsp (finely chopped)

First, we will prepare a dough of the rice flour.
Heat 1 1/4 cup water in any utensil.
Lower the flame, add salt and 2 tsp oil in 1 cup boiling water.
Now add the rice flour and mix.
Take out the flour in a bowl and knead till it becomes soft. Cover the soft dough for 15-20 minutes allowing it to ferment.

Prepare the vegetables required to fill the Pitha
 Heat a pan, pour oil in it. Add Jeera. Once it starts spluttering, add turmeric powder, green chilly and ginger.
 Put in coriander powder and mix.
 Now add potatoes, carrots, peas, salt and red chilly powder.
 Cover the pan as you cook it on a low flame.
 Mix Garam masala, Amchur powder and green coriander.


 Take out vegetables in a bowl to cool.
 By now, the rice dough has fermented.
 Apply some oil to hand and knead the dough some more. Now, divide dough into equal portions.

 Take one piece and expand it with both hands similar to a bowl. Place 1 spoon of filling and enfold it in the rice dough. You can pinch the 4 sides to create a design!
 Steam and cook for 12-14 minutes.
 Take out Pitha on a plate, serve with coriander chutney or tomato chutney. Spicier the better


Think of pakoras as calorie packers? Think again with this tasty variation from Chattisgarh. Daal Bafauri uses absolutely zero oil and is, hence, perfect for our weight conscious times. Plus, its delicious taste makes it a perfect tea-time snack. What’s more, it is a very simple to put together.

Ingredients (makes 9 pieces):

1 cup chana daal
1 medium-sized onion
1/4 cup fresh coriander leaves
1 green chilly
A 1-inch piece of ginger
Salt, to taste
1/2 teaspoon turmeric powder
Red chilli powder, to taste (optional)
1 teaspoon ajwain
2 teaspoons oil, or as needed to grease steaming vessel

 Soak chana daal for 3-4 hours, in just enough water to cover it. Then, place in a colander and drain out all the excess water.
 Chop the green chillies, coriander and onion finely. Peel the ginger and chop finely.

 Take the soaked and drained chana daal in a mixer jar. Add salt to taste, green chillies, ginger, turmeric powder, and red chilli powder.
 Pulse a couple of times, stopping to scrape down the mixture on the sides of the mixer till you get a coarse mixture. Transfer to a large mixing bowl.
 Now, add carom seeds, asafoetida, as well as chopped onion and coriander to the mixture in the bowl. Mix well. Taste and adjust seasonings as required. Make medium-sized balls or oval shapes out of this mixture and keep aside.
 Grease a wide vessel with the oil, for steaming, and keep them ready. Arrange the balls/ovals that you shaped in the vessel in a single layer, leaving a little space between each two.
 Put about 1 cup water in a pressure cooker and place the cooker on high flame.
 Now, place a stand within the pressure cooker, and place the vessel containing the balls/ovals on top. Close pressure cooker and steam (without putting the whistle on) for 12-15 minutes or until the balls/ovals are well cooked. Serve hot with spicy green chutney.