Tuesday, December 4, 2012

Broccoli in Goat Cheese Sauce

Hey everyone,

today I made a wonderful dish. I had some broccoli in my fridge, so I decided to combine this green veggie with a tasty, creamy goat cheese sauce. You can have this with pasta or as it is. First I wanted to make some pasta with it, but it looked so yummy and I was soooo hungry, I decided to omit the pasta and attack this dish with my hunger :D
I used goat cheese for this recipe. I'm not sure if it will work with other cheese variations, so if you try it out with Parmesan or Cheddar or the cheese of your choice, do let me know, how it turned out.

Preparation Time: 35 Min

Source of inspiration:

For 4 People


2 tsp Vegetable fond (I used instant powder, if you have freshly made, then you can use that)
750 gms Broccoli
1 tblsp Oil (I used Olive Oil, use any oil you want)
1 tblsp All purpose flour
200 gms Goat cheese

Salt and Pepper to taste
Pasta (optional)


  • Cut the broccoli is small rosettes. Add them to boiling water. Cook them for about 10 minutes till they are cooked. They shouldn't be soggy but "crisp".

  • Drain the broccoli but don't throw the water away. Add the instant vegetable fond powder and mix it.

  • Heat oil in a pan. Add All purpose flour to it and roast the flour for a minute. 

  • Add the vegetable fond water to the pan. Mix it till you don't have any lumps.
  • Add the small cut goat cheese to the mixture and mix till it dissolves. Puree the rest (I didn't puree the mixture, but you can if you don't like cheese pieces in your sauce.)

  • Add the broccoli rosettes and mix the sauce. Season with salt and pepper according to your taste.
  • Serve it hot with pasta or hot buns or have this dish as a meal.

Be careful with the seasoning while using instant vegetable fond powder as they have a high quantity of salt in them. It's always better to use fresh products :)
I used broccoli in this sauce, but you can use any veggie you like. This would also taste yummy with carrots, ppotatoes, cauliflower, to name a few.
You can also garnish this dish with a few almond flakes. That would give an extra crunch to this dish :)   

Sending this to:

1) Sirisfood


2) 60 Days to Christmas

3) Walking Through the Memory Lane

The story behind this recipe:

My brother loves european dishes much much more compared to indian dishes. Even though he can never say no to my mom's curd rice with aloo curry, he still loves his pasta. So on a weekend when my parents were running some errads last year, I decided to cook something for him. I asked him what he would like for lunch. He said anything without the indian spices. I wanted something easy, quick and healthy but still rich in taste. AND something to satisfy his european tongue. So I searched the net and voila I found something which would fit the bill. I made this with pasta last time and the consistence of the sauce was thinner. I miss my brother and I miss my weekend lounging with him. He inspired me to try not only the indian cuisine but also the european one.

Sunday, December 2, 2012

Chocolate Cake

I just love sweets. And Christmas is soon approaching which means the stores are filled with all kinds of cookies, cakes, chocolates, puddings, Lebkuchen, Zimtsterne...hmm..my idea of sweet heaven. The stores are also filled with all kinds of Baking extravaganzas like food colors, marzipan decorations, chocolate delicacies...everything required for a Baking Heaven :) Maybe that's why no diets works for me ;)

While doing my daily grocery shopping, I just wanted to buy everything. Unfortunately my purse advised me not to. And I had to listen to it. Speaking of purses, I need a new one. This one is sadly going kaput. Oh I digress...sorry.

So today it the first Advent Sunday and I decided to make a chocolate cake. actually I just wanted to make a cake...then I decided to add some cocoa and voila it became a chocolate cake.
I made a few adjustments like adding cocoa and the chocolate chips.
So I'm just going to paste her recipe in black and the adjustments I did, I will add in in blue.
So, lets start:

Ingredients for Sponge - for 8" pan serves 10
(Please Read Notes Below)

All Purpose Flour/ Maida 1 and 1/2 Cup (200 gms)
Granulated Sugar - 3/4 cup (165 gms)
Plain yogurt (curd) - 1 cup (250 ml) ~ I used Onken, at room temperature
Baking Soda - 1/2 tsp
Baking powder - 1 and 1/4 tsp
Vanilla essence - 1 ad 1/2 tsp
Cooking oil - 1/2 Cup 
Milk - 1 tbsp (for brushing on top)
Cocoa Powder - 1/2 cup 
Chocolate Chips - desired amount 

  • Preheat oven to 350F / 180C and grease an 8" cake pan (or loaf pan) with some butter or oil and set aside. In a bowl sift the flour and cocoa and set aside.
  • In another large bowl beat the yogurt with a spoon to remove any lumps and add the sugar to it, beat again and wait for the sugar to dissolve well, this would take 5 mins. Now add the baking powder and baking soda to it. Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.


  • Its time to add the vanilla extract and oil. Mix well until the ingredients are combined. Now add the flour in 3 batches, gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more bubbles/streaks of flour. Add the chocolate chips and fold carefully. Pour into the prepared pan and tap it firmly on the counter top a couple times to get rid of the air bubbles

  • Bake in center of a pre-heated oven for 30-35 mins until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs. Brush the milk on top. Let the cake sit in the pan for 15 minutes and then invert it onto a cooling rack for 3 hours and later decorate with desired icing. 

  • My cake broke while I was trying to take it out, so I had to improvise a bit. I used store bought chocolate icing and prepared it according to the instructions on the packet. Decorate it with chocolate chips, chocolate scraps, almond scraps or any way you wish :)


- Don't let the cake mix sit for too long outside before baking, it might end up in a hard cake
- use flavourless oil and make sure you use good quality vanilla essence
- make sure that curd is in room temperature

I would like to thank Priya didi for this wonderful recipe. It was easy, fun, and quick to make. Plus I didn't need any extra kitchen machines which is always a priority for me.

Have fun trying out this recipe and adding your own flavors to this wonderful basic recipe.

Wishing all a very happy first advent :)

Sending this to:

1) Sirisfood


2) 60 Days to Christmas


3) Walking Through the Memory Lane

The story behind this recipe: 

I’m linking this event to Gayatri didi’s „Walking through the memory lane“

This is the first time ever I’m spending the “Advent time” away from my family. In Germany the 24 days before Christmas is called the Advent time. Eventhough we are hindus and don’t celebrate Christmas as Germans do, this time is still special to us. During this time we visit friends, have potlucks and generally spend time with friends and then celebrate Christmas with Family only.

In this time my mom and me bake loads of goodies like Christmas cookies and cakes. Every year we try something special from the german baking finery. Last year we tried coconut mackronen, the year before vanilla kipfern , etc etc. This year I’m not at home and can’t bake any goodies with my mom. I was a bit sad but thankfully my vacation got sanctioned and I can go home just before Christmas but still in time to spend the Christmas days with my family. This year we want to try out a Walnut White Chocolate Cake. I have already printed out the recipe and asked my mom to stock on the ingredients. I can’t wait for the 23rd, so that I can finally be with my family and enjoy the goodies :).

But before that I wanted to recreate the special feeling of Advent and baked this delicious chocolate cake without eggs. It not only looks yummy but also tastes awesome and is quick & easy to make. As soon as I was done, I sent my mom the pic via facebook telling her I miss everyone at home sooooo much.

I’m planning to take this cake to office tomorrow and enjoy it with my colleagues, my “make-believe” family here. Hopefully they will appreciate my efforts :) 

Reposted to add:

Sending this recipe to: Nivedhanam's Let’s Party – Eggless Bakes and Treats 


Saturday, December 1, 2012

Countdown to Christmas

Advent, Advent, ein Lichtlein brennt...

Advent, Advent,
Lichtlein brennt!
Erst eins, dann zwei, dann drei, dann vier,
steht das Christkind vor der Tür!

It's the first of December and I'm really excited. I'll driving back home on 22nd Dec to my family and friends. For a two week vacation. For Christmas and for New Year's. Aaaaawwweeesooommmeee!!!!

Yesterday evening it started snowing here in East Germany. Everything is covered in powdery white snow and looks so serene and beautiful. Unfortunately it will also mean scratching the car to rid it of snow on Monday morning before work and waking up 10 minutes earlier to do that. Hmm...every coin has two sides, right?

I'm looking forward to this Christmas festival season. I still thinking about what presents to get, not only for friends and family but also for me. Everyone is allowed to splurge once in while, isn't it?

I'm looking forward to spend time with my family drinking hot chocolate, watching movies, baking, cooking and eating mom's food. Everything I missed doing while staying away from home and not being able to do.

So here's wishing everyone a happy first Advent. What are your plans for this holiday season?

Tuesday, November 27, 2012

Desi Semmelknoedel

I have new found respect for all Food Bloggers. And all Food Photographers. Seriously. You guys rock.

When I first read about the Giveaways at various Food Blogs and decided to participate, I didn't think much. The most difficult part would be deciding on an easy enough recipe. Or so I thought. 
No, the most difficult part was taking photographs while cooking, coz mostly, my handy were covered with food and I didn't want my camera to be covered with food. Then the writing this blog post. That seriously wasn't easy. Even though I have probably read hundreds of recipes. The picture adding was the worse part. It took me ages to add them in the order that I wanted it to be and then the preview looked horrible. So the whole process started again...

Please forgive my amateurish pictures. I'm a newbie, so show me some sympathy? Pretty please with a cherry on top? :)

Somehow I managed and here I would finally like to present my version of Semmelknoedel

Desi Semmelknödel

Semmelknödel is a typical, south German, Austrian, bohemian recipe. Semmel means old bread. So it is the best way to use old hard bread. Knoedel signifies the round form, but I didn't make them round. Normally it is eaten as a side dish with a Non-Veg Dish. As I don't cook Non Veg, I decided to make it as a snack and had it with my Chai.
I have twinged the recipe a bit to adapt it to my Indian taste. Since it is steamed and then shallow fried in olive oil, I count it as a guilt free snack :) The indian flavors were mouth watering. Serve with the chutney of your choice or with Ketchup. I took my inspiration from here, here and here. So lets move on the the recipe.


Milk (if needed)
Green Chili
Red Chili Powder
Garam Masala
Dry or Fresh Herbs

Chaat Masala


1) Roast the bread pieces in the oven.

 2) Chop the onions, green chili and garlic.




3) Chop the bread pieces.

4) Mix the bread pieces, onions, green chili, garlic and all the spices and herbs in bowl.

5) Add the eggs and mix it together with your hands.

6) Add a fresh piece of bread or milk to adjust the consistency. The mixture should be moist enough to make it in balls or in my case sausages.

7) Take a piece of aluminium foil and spread this mixture on it as shown in the picture below.

8) Roll this into a sausage like package as shown in the picture.

9) Bring water to a boil.

10) Put our rolled aluminium sausages in the water for about 10 minutes. 

11) Take the sausages out and let them cool for a few minutes.

12) Remove the foil and cut the sausages in small medals.


13) Heat some oil in a frying pan.

14) Add some Jeera for taste.


15) Shallow fry the Semmelknoedel medals lightly from both sides.


16) Arrange them neatly on a plate. Sprinkle some lemon juice and chaat masala.

17) Serve with the chutney of your choice or Ketchup.

If you want you can add some cheese in the middle of the batter. This will taste heavenly and add calories to this dish.


  • I used some white bread and whole grain toast. You can choose your bread according to your health preferance. 
  • Adjust the spices according to you taste.

 Please do try out this dish and let me know how you liked it in the comments box.

Sending this recipe to

1)  Yashodhaskitchen


In the spirit of Thanksgiving, I'm thankful for family and my friends. Since I live away from them, I miss them all horribly and can't wait for the Christmas vacations, so that I can finally see them again :)

2) Sirisfood


3) 60 Days to Christmas