Shakkarkand ke Kofte (Sweet Potato Dumplings with Gravy) : Recipe

A local facebook group has introduced a contest for the month of December, where they give four ingredients every week and we have to create a recipe using atleast three of them. This week’s ingredients were Sweet Potatoes, Mint, Cream and Walnut. So I created three recipes using these ingredients : A soup, an appetizer and a main course. So sharing the main course here. Rest of the recipes will be followed soon.


For Kofta:

  1. 3 medium size sweet potatoes scrubbed, peeled and boiled
  2. 1 tbsp corn flour
  3. 15-20 mint leaves, chopped
  4. 1 tsp green chili paste
  5. Walnut, chopped, as required
  6. Salt per taste

For Gravy:

  1. ½ cup onion paste
  2. 1 cup tomato puree
  3. ¼ cup cashew paste
  4. ¾ tsp red chili powder
  5. 1 inch ginger and 4-5 garlic clovestd – made in to a fine paste
  6. ¼ tsp garam masala
  7. 2 cups water
  8. 1 tsp kasuri methi
  9. Salt to taste
  10. Oil for shallow or deep frying the koftas

For garnish:

  1. 1 or 2 tbsp cream
  2. Few chopped coriander leaves

Shakkarkand ke kofte


  1. Mix all the ingredients mentioned under kofta ingredient list except walnut in a bowl.
  2. Mix really well and then take a medium sized ball from the mixture and flatten it, place chopped walnut in the center. Bring the edges toward the center and seal the dry fruits mixture completely with the outer covering.
  3. Make all koftas this way and fry the koftas in medium hot oil till golden.
  4. Keep aside.
  5. Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
  6. First add the onion paste and brown it, now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away. Add the tomato puree and saute for 2-3 minutes. Add the turmeric powder, red chili powder, garam masala powder and cashew paste. Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir.
  7. Simmer till the gravy begins to thicken.
  8. Towards the end add crushed kasuri methi leaves and salt. Simmer for 1-2 minutes more.
  9. Add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
  10. Garnish the malai kofta with some cream and coriander leaves.
  11. Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.

Review : Southern India, Science City Road, Ahmedabad

Southern India, a really authentic south Indian joint, owned by South Indian Brother duo.

Southern India

The place is really spacious, having more openness and hence less waiting time than the other trending South Indian restaurant – Dakshinayan.

The service is quick and nice, making your time there really enjoyable.

The food is amazing, we ordered butter Idli (Great!), Mendu wada(nice), Rasam Bonda(Nice! – Rasam was tangy and tasty!), Rava onion Dosa (Good), Special Spring Dosa (Nice and filling), Tomato Rice (Awesome!), Rava Kesri (Good!) and Filter Kaapi (The best in my life so far!)

All in all, great place to be with family.

Review : Deeana

We had saw this place somewhere in 2012 (Yes, two years back) and had planned to visit it sometime. So finally, this ‘sometime’ came on last Saturday. It was a rainy evening in Ahmedabad  and felt lazy to cook, so decided to have this ‘long planned’ visit.

It is a small place, with not more than ten tables. And since the place it small, you feel even a little noise too much, ending up making the place noisy.

Coming to the sitting arrangement, it was a sofa+chair arrangement. Chairs were really comfortable where sofas are totally opposite to that.

Service, really nice and prompt. The stewards knew what is served in what dish.

Food, just two words: Simply amazing.
We had ordered Jalapenos and Cheese Soup (Top Notch), Sweet Corn Soup (Nice), Potli Kebabs (Really awesome),  Baked Macroni with Pineapple (Nice), Soofiana Achari Vegetable (Great!), Smokey Adrakhi Paneer(Amazing!), Hari mirch ki Roti (Do Try this if you can bear the heat), Basil-Olive Naan (Good) and Butter Roti-Paratha. Also had Sizzling Brownie and Mud Brownie in dessert, both were good.

All in all, it was an amazing experience!

Review : Melt-In

After seeing so many amazingly yummy ads in news paper, we decided to visit Melt-in (for the second time). For the first visit it was just me and my hubby dearest, for the second time the whole family of four went for an amazing, delicious dessert as it was a Friday Night. And my my, it was indeed a delicious evening.

We tried Chocolate-Orange Popsicle, White Chocolate and Mango Popsicle, Roasted Almond Gelato and Of course, the star of the evening, Tiramisu. Those glasses in their display were literally telling me, ‘Pick me up!’, so I could not resist but pick one of them up.
Tiramisu_Melt in
All the four items were amazingly awesome. Next time I’m gonna try the cheesecake or the meter cake. – Review

Few months back, I heard about the then new ‘place’ that serves you salads. Since then I wanted to try LoveForSalad . I was unable to try so because of various reasons like they do not serve you for dinner or the girls in my office were not in mood of our regular ‘Bahar ka Khana’ event. Finally, today we had that ‘event’ at office and I convinced all of them to have one of the combos from LFS. Trust me it was worth convincing them.

First of all, about the idea: Totally innovative. Ahmedabad is a place for foodies, and some of them are health conscious too (all of them are not like me! :-O), so a company that serves you healthy food must be an instant hit

Food: I ordered Mexican Layered Combo. The Combo contained Mexican Layered Salad with Tomato-Olive Canopy and Water Melon Juice. Salad was Excellent, with layers of cabbage, spring onions, tomato slices, Beans and cheese. Each layer having its own taste and not getting mixed with next layer. Canopy was a nice change in regular biting, with awesome taste of Cherry Tomatoes and Olives and cheese, true to their FIFA world cup theme, along with mint chutney. Water melon juice- totally fresh and No Added Sugar, yummy it was. The combo also had something that was like Methi Khakhra, as per their website I think it was the health disc. It was a nice ‘cross’ between Methi Khakhra and Methi Thepla. Over all, I totally enjoyed my lunch today

Packaging: Amazing way to serve people. They served me my combo in a box, along with a pair of wooden cutlery (Spoon and Fork), my food, a pack of mouth freshener – containing Kishmish and of course Paper Napkin.

Value for money: Not so on high side as it may look; I think it is O.K. to pay this much once in a while…


Over all an amazing experience, I’d give it 4.5/5 (0.5 for not having an outlet yet)

Red Velvet Cake – Recipe

As I told you in my last post, due to my brand new stand mixer these days I’m total Ga-Ga on desserts. Since the day I first tasted it, I wanted to make a red velvet cake. I found so many recipes for the same, but all of them were made with red food color, which  I didn’t wanted to use. Few days back I got the solution and that was using beetroot paste to make it red. Ok, that was acceptable solution, now came the next obstacle, the cake must be egg less. Finally I came across a recipe by Aparna of My Diverse Kitchen. It was both egg less and with beetroot paste. So, yesterday I finally made my very first Red Velvet Cake, with Cream Cheese Frosting. It was the first cake that I ever made with frosting. So here how I made it….


1 1/4 cup All Purpose Flour (Maida)

1 1/4 cup Granulated Sugar

1 1/4 tbsp Cocoa Powder (or Drinking Chocolate)

1 1/2 tsp Baking Powder

1/4 tsp salt

1 Cup of Beet Puree (Peel and Boil two medium sized beetroot, Puree the boiled beets along with 4-5 tbsp water)

1/3 cup Oil (I used regular peanut oil)

Juice of 1 lemon


For Frosting

400 gms (1 packet) of Philadelphia cream cheese (At room temperature)

500 gms Heavy Cream (At room temperature)

1 cup Icing sugar

Red Velvet -2


  • Preheat the oven at 180 C.  and grease a 9″, spring bottom cake tin.
  • Mix together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
  • Put the pureed beets, oil and  lemon juice into another bowl and lightly whisk together till mixed well.
  • Pour this into the bowl with the dry ingredients and mix just enough to combine.
  • Once the batter is ready, pour it into the tin and bake it at 180C for 20-25 minutes, or till it passes the skewer test.
  • Let the cake cool down completely, meanwhile let’s make the frosting.
  • For frosting, chill the bowl and the whippers in refrigerator for some 20 mins.
  • Add Cream cheese, Heavy Cream and Icing Sugar in to the chilled bowl and whip on slow speed till it forms heavy peaks.
  • If cake is cooled down properly, cut it into two, horizontally.
  • Apply half of the frosting on the bottom half and cover it with the upper half.
  • Put the rest of the frosting on the top of the upper half and cover the entire cake with the frosting.
  • Put the cake into refrigerator for half an hour.
  • Serve chilled.

Mango Mousse

Few days back I’ve bought a new electric stand mixer. So these days I’m on dessert spree. Obviously, mango being in season,Mango Mousse is my one of the priorities. It’s a simple and yet yummy recipe.

So, let’s start with the ingredients:


400 gms. cream
1/2 cup powdered sugar
2 Ripe Mangoes (Preferably Alphonso)

Mango Mousse



  • Place the mixing ball and whippers in refrigerator for some 20 mins.
  • Peel mangoes and blend 1 1/2 of them into puree, keep 1/2 mango, chopped for the garnish.
  • Now add the cream and powdered sugar in the bowl.
  • Whip till soft peaks form. Taste and adjust the sugar if required.
  • Once it tastes perfect, whip again till it forms heavy peaks.
  • Add the mango puree and mix with very soft hand, using spatula.
  • transfer the mousse into the dessert bowl and let it chill for an hour or so.
  • while serving, garnish with chopped mangoes and serve.