All posts filed under: News

wedding-sm

So I Got Married…

From being covered in turmeric, to throwing sesame seeds and barley into a holy fire and touching our right toes on seven betel nuts whilst making seven promises to one another, getting married was the most spiritual and surreal experience. It happened on the sunny Saturday of the 26th April this year and was all that I dreamt it would be. Marrying my best friend and chief food taster in my picturesque childhood home of Yorkshire, surrounded by family and friends will forever be one of the greatest memories in this life. For, the Hindu religion maintains that in marriage, we are both bound karmically to marry for seven lifetimes. And I wish it was seven more lifetimes after that too. I’ll leave you with some photos from the day and the promise that I’ll be back to blogging very soon. Tying the knot was an adventure I’ll never forget but as you know, sugar and spice flows through my veins and I can never leave the kitchen for too long – especially now that …

How to Make Cupcakes in a Blender

How to Make Cupcakes in a Blender & More

This month I had my first taste of fame, albeit, a little taste (my hands did all the work). Maybe I’ve got the hands for telly, but a face for radio! Working for Food Network has opened up so many doors for me and my passion for food continues to grow every day. September saw the launch of a brilliant video series for Magimix which I was lucky enough to be able to produce and star in. The ten tutorials show some pretty nifty ways with Magimix’s nifty new food processor, including how to make gorgeous chocolate cupcakes, spicy sweet potato mash, banana sour cream pancakes and more in a food processor. As always, I’d never not share my food adventures with you so here they are. Check them out and let me know what you think of my handy work!   Video: How to Make Cupcakes in a Blender (click pic to watch)   Video: How to Make Pancakes in a Blender (click pic to watch) Video: How to Make Pastry in a Blender …

foodista-cookbook

A Whole New World

I finally made it! The blog is in its final transition and I’m adding the finishing touches as we speak. I didn’t really think I’d make it in one piece. Please potter about the site and check out the new features. If you have any problems, you know where to find me. Get your taste buds ready, I’m back in business. How have you been? I’ve missed hearing from you all so much!  

gone-not-for-long

Gone, But Not For Long

Hello lovely people of the blog. So annoyed at myself for taking such a long time to write this. I wanted to drop you all a line and let you know why I’ve been so scarce the past few months – I promise there’s a good reason behind it. I’m redesigning a brand new KO Rasoi. Not that there’s anything wrong with the one I hold so close to my heart right now, but I want to add more functionality and give you all a better site to potter about. Before this, I had looked into getting it done professionally but I’m such a fusspot and very particular about things. It has to be just right. I will be popping back from time to time, adding a couple of new recipes here and there but until the new site launches, I hope you can bear with me and stay tuned for our bright new future together. In the meantime, if you’re at all interested in my daily musings, food-related chit chat with just a little …

eggless-wedding-cakes

Eggless Wedding Cakes

Told you I’d be back. Albeit late, but hey, I’m still here. And I’ve come armed with hundreds of little Red Velvet and Lemon Cupcakes topped with handmade sugarpaste Indian elephants and glitter-caked peacock feathers.  Bespoke handmade sugarpaste Indian elephants (want these? Email me) Two very lovely people got married in my hometown last Sunday and the beautiful bride had long ago asked me to make her a wedding cake. I was over the moon and ever so slightly alarmed by the prospect. It could collapse, melt in the heat of the British summertime or even worse, become a refuge shelter for the small mammals of Yorkshire. Handmade sugarpaste peacock feather with edible glitter (want this? Email me) I didn’t dare venture into the stacked eggless cake territory – that would be far too ambitious for an amateur such as myself. So I took the safe route and opted for an elegant clear cake stand, loaded it with cupcakes and topped it with the softest eggless sponge, jam and buttercream known to man (and woman). …

q-a-sabjimata

Sanjana’s Q&A with Sabjimata

Rose Truffles Did I just refer to myself in the third person? Sorry. Ever wanted to know my earliest kitchen memory? Or perhaps what elements define real Gujarati cooking? If so, please take a quick peek at my interview with food blogger extraordinaire, Sabjimata. Keep your eyes peeled for my simplest ever Gujarati potato curry in the next recipe post.

Delicious New Chef Page and Biography

I’ve decided that this weekend is going to be a BBQ fest. Some of you may have read about my exploration of alternative vegetarian BBQ recipes last Summer, during which we dined on Coriander and Lime Paneer Kebabs, Matoki or Green Banana Burgers, Tarragon-Laced Khoya Kofta and Vegetable Medley and Chilled Sunshine Berry Soup. As many of you Facebook and Twitter friends may already know, I’ve been doing some work with Food Network UK and hope to continue working with them to create new recipe content. Fear not, my beloved blog will still be running at the same time. I wanted to let you all know I know have a chef page, biography and recipe collection up on the site, on which you can find out more about the girl behind the blog (that’s if you’re not already sick of me talking about myself from the past few posts – I apologise!) Things will be back to normal soon. You can find my chef page by clicking the my image in the right-hand sidebar (do …

milk-choc-rasp-puds

Eggless Milk Chocolate and Raspberry Puddings

Happy Thursday, readers. You’re probably wondering why on earth I’m posting on a weekday. No, I don’t have a day off to chillax with a steaming cuppa chai. Sob. Ingredients 200g milk chocolate, chopped finely 120ml double cream 2-3 tsp framboise liqueur Raspberries and icing sugar to decorate For the shortbread 125g butter, room temperature 180g plain flour 1 tsp lemon zest 2 drops of lemon extract (optional) 65g caster sugar, plus more for sprinkling on top of the shortbreads   Method 1. To make the puddings, heat the cream in a saucepan until just before boiling point. Remove from the heat. 2. Add the chopped chocolate and framboise liqueur to the cream. Stir the mixture very gently until all of the chocolate has melted. 3. Pour into small ramekins (they’re very rich!), top with a few raspberries and allow to cool. After around 20 minutes, place the ramekins in the fridge until 30 minutes before you’re ready to serve. 4. To make the shortbreads, preheat the oven to 150°C. 5. Cream together the butter …

nankhatai

KO Rasoi’s top 10 recipes of 2010

Melt in the Mouth Paneer Kofta     2010 was such a fantastic year for KO Rasoi and I think the recipes which attracted the most attention from you guys deserve to be featured again. The spotlight will be shone on the most viewed and searched for recipes on KO Rasoi last year. Collecting this data gave me such an insight into what you’ve been looking for and what whets your appetite. It also taught me a few things about myself, mostly that I’m a cheesecake freak and have no self control. Like me, you love your paneer and you love desserts. High five. Put your seatbelts on, this is going to be a mouthwatering visual rollercoaster. I’m not entirely sure if you’ll be able to handle it, actually. Saffron and Lemon Shrikhand Cheesecake   Eggless Brownies Decadent Spinach and Mung Bean Soup Rose and Pistachio Baklava Gujarati-style Urad Daal Spinach and Green Chilli Puris Steamed Rice with Green Peas     Paneer Butter Masala   Nankhatai: Spiced Biscuits for Tea   I have no doubts …

foodista-cookbook

OMG. KO Rasoi was published

Sorry about the OMG. As a ‘proper’ food blogger (giggles), I wouldn’t usually promote the use of such abbreviations, but there are times when the OMG and only the OMG will suffice. Except when it’s obligatory to apply the ZOMG, of course.       For someone with such a passion for cooking and writing, being recognised for it and getting published is a big deal. One of the best feelings I’ve ever had was finding out a KO Rasoi recipe was going to be published in a cookbook.     The Best of Food Blogs Cookbook was published in October 2010 by the online cooking encyclopaedia, Foodista. The dream began in 2009 when the brains behind Foodista.com called out to all food bloggers to submit their best recipes for a competition. The entries were divided into courses such as: appetisers, main courses, desserts and cocktails. Not being one to slam the door shut on a hot opportunity, I submitted my favourite recipe featured on KO Rasoi to date – Melt in the Mouth Paneer Kofta.   Entries were …

The Paneer Survey- Results

The results are in and the response was incredible. If you have no idea what I’m talking about the listen up! Last month I compiled a set of questions around the popular Indian cheese, paneer; I asked you how often you ate paneer, made it at home and your favourite dishes. I was interested in finding out your eating habits, how often you like to indulge, and of course, what paneer dishes you can’t resist! *** 1. Almost one third of respondents (29%) eat paneer once a week, with a cool one in ten of you (10%) making it from scratch every time. The second most popular answer was ‘once a month’ (27%) and 5% of you eat paneer more than once a week (which makes you my kind of people!). A small percentage of you (2%) never eat paneer and more than a third (37%) of respondents admitted that they never make fresh paneer at home. I believe that everything delicious is good in moderation- especially when it’s made from scratch, as long as …

panner-burfi

Sweet, Sweet Diwali

Happy Diwali everyone! KO Rasoi wishes you all a prosperous year full of laughter, love and light. This November, KO Rasoi was featured in the Diwali issue of the Urbanite ezine. Namaste to any new readers from Urbanite- you’re presence is much appreciated.Urbanite covers a whole range of exciting subjects from Food and Drink to Health and Education news. It was a huge honour to have been asked to contribute to the magazine by the wonderful Trix of Tasty Trix, cookery editor for Urbanite. Boy does she have an awesome job! Alongside the Diwali article, I provided a recipe for Urbanite readers for the delicious sweet, Malai Khaja made from homemade paneer. They are pretty little offerings which are perfectly suited to the sparkling ambience of the Diwali festival. Read the full ‘Sparkling Sweets’ article and recipe here. I submitted some information on Diwali, its history and culinary traditions and some comments on modern Indian cuisine. Trix was very innovative with her approach to nouvelle Indian food, using Indo-Chinese dishes as a basis to her …