Saturday, 11 July 2015

Caramel Cake with Vanilla Glaze

A light and fluffy caramel cake with vanilla Glaze is easy to bake and has a strong caramel flavor.  Not overly sweet, not overly dense and perfect for tea time


For the Caramel Syrup

  • 1 Cup Granulated White Sugar
  • 1/2 Cup water
  • 1/4 Teaspoon salt 

For the Cake 

  • 2 Cups of All purpose flour
  • 1 and 1/2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon cinnamon powder
  • 1/4 Teaspoon salt
  • 2/3 Cups of unsalted butter at room temperature
  • 1 and 1/4 Cups of Granulated white sugar
  • 2 Large Eggs at room temperature
  • 1 Teaspoon vanilla extract
  • 1/3 Cup of Caramel Syrup
  • 1 Cup of milk at room temperature

For the glaze

  • 1/2 Cup confectioners Sugar/ Icing Sugar
  • 1 Tablespoon Milk at room temperature
  • 1/2 Teaspoon Vanilla extract


1. Make Caramel Syrup : In a heavy bottomed pan, add 1 cup of granulated white sugar and keep the flame on high settings. Let the sugar melt. Stir in between to avoid burning
2. Once the sugar is melted, the syrup will slowly change color and it will start bubbling
3. Once the syrup reaches dark brown color, switch off the flame. Take the pan off the heat. Take a step back and carefully stretch your hands and pour about 1/4 cup water in the syrup pan. The syrup will splatter. Continue to add water in 2 or 3 additions. Give it a nice stir and place the pan again on high heat. let the syrup thicken for a minute. Remove from heat and stir in salt
4. Let the caramel syrup cool completely
5. Make Cake : Grease and dust a baking pan. I used a loaf pan. You can use 8 inch round cake pan for this recipe. Preheat the oven to 180C
6. In a mixing bowl, add all purpose flour, baking powder, baking soda, salt, cinnamon powder and sift 2 or 3 times. Set aside
7. In a separate bowl, add softened butter and granulated white sugar and cream together using a hand mixer / stand mixer for 3 minutes until the mixture is creamy, smooth and turns pale yellow
8. Then add one egg at a time and beat until it is just incorporated in the butter
9. Then add vanilla extract and caramel syrup and beat once
10. Adding dry ingredients to wet mixture : Add flour in 3 additions alternating with milk. Beat until dry ingredients are evenly incorporated in wet mixture and there is no lump
11. Pour the batter in the greased loaf pan and bake at 180 C for 45 to 50 min
12. Start watching the cake after 30 minutes. Bake until the tooth pick inserted comes out clean.
9. Once done, remove from the oven and let it cool in the pan for 5 minutes. then invert the cake on a wire rack and cool completely
10. Mean while prepare the glaze by whisking together confectioners  / icing sugar and 2 tablespoons milk
11. Drizzle the glaze over the cake. Drizzle glaze when the cake is warm, that way it will get absorbed easily and add sweetness to the cake
12. Serve the cake with coffee/ Tea

Friday, 10 July 2015

Potato Salna for Parotta

Parotta with Salna is a classic South Indian Street-food. Salna is a thick gravy / side served along with layered parottas. Salna is spicy, has awesome aroma from the fennel seeds and whole garam masala. Usually, the salna they serve at the roadside eateries is 'Chicken Salna'.
This recipe is for mildly spiced, potato kurma with less coconut. Use chicken instead of potatoes for the authentic chicken salna.
Thank you CurryTrail for a wonderful post on Food Photography adding frames and texts. It was very very useful. I have followed the tutorial to make a frame and add recipe text to this picture. 
Here is a link to the Food Photography post if anyone is interested in learning. 


  • 1 Large boiled potato
  • 2 Tablespoon vegetable oil
  • 1 Tablespoon ghee
  • 2 Bayleaves
  • 2 Cardamom
  • 4 Cloves
  • 1/2 inch cinnamon stick
  • 1 Teaspoon fennel seeds
  • 2 sprig of curry leaves
  • 1 large red onion chopped finely
  • 1 medium ripe tomato chopped finely
  • 1 Tablespoon coriander powder
  • 1 Teaspoon red chilli powder
  • 1/2 Teaspoon turmeric powder
  • 1 Tablespoon thick beaten curd/ plain natural yogurt
  • Salt to taste
  • chopped cilantro leaves for garnish
  • Juice of half lemon to squeeze and few lemon wedges to serve ( oops I forgot the lemon wedge on the pic)

For Grinding

  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon fennel seeds
  • 1 inch fresh ginger
  • 5 Garlic cloves
  • 1 Teaspoon poppy seeds/ khus khus
  • 1/4 cup Tightly packed fresh grated coconut
  • 20 fresh mint leaves
  • 2 green chillies
  • 3 Tablespoons chopped cilantro leaves
  • 4 cashew nuts


1. Add all the ingredients listed under 'For Grinding' in a food processor and grind it to fine paste without adding water or adding 1 or 2 teaspoons of water
2. Pressure cook potato with a big pinch of salt and a pinch of turmeric powder for 4 whistles. Peel remove skin and roughly chop / mash potato into big chunks
3. In a wok / kadai, heat oil. When the oil is hot, add bay leaves, cloves, cardamom, cinnamon stick, fennel seeds and fry for 30 seconds
4. Then add curry leaves and fry until they are crispy
5. Add the ground green paste we prepared at step number one
6. Sprinkle salt and simmer. Cook the masala for 10 minutes , stirring intermittently and sprinkling water in between if it starts browning at the bottom. The goal is to cook the masala until you don't smell the raw smell of ginger and garlic
7. Add onions and fry until onions are soft
8. Then add tomatoes and gently mash the tomatoes with the back of the spoon/ ladle and cook the masala until tomatoes are mushy and soft
9. add coriander powder, chilli powder, turmeric powder and add 2 tablespoons of water and fry the masala for 2 more minutes. make sure to stir intermittently to avoid burning
10. Add curd and whisk it quickly
11. Add 1 and 1/2 cups of water. season with salt and let the gravy come to a gentle boil
12. Add the potato chunks to the gravy and cook the gravy until it thickens to the required consistency. Switch off the flame
13. Sprinkle lemon juice, cilantro leaves and serve hot with parotta


Mango lemonade with Ginger simple syrup

A refreshing, sweet and tangy mango lemonade with a hint of ginger is perfect on a hot summer day.


Yield : 4 Servings


  • 1/2 Cup Mango Pulp
  • Juice of 3 Lemons
  • 2 and 1/2 Cups Chilled water
  • a pinch of salt
  • a pinch of cumin powder ( optional. it enhances the flavor) 

For the Simple syrup 

  • 1/2 Inch fresh ginger root sliced into coins
  • 1/3 Cup Sugar
  • 1/4 Cup water 


1. In a small saucepan add sugar, water , ginger and bring it to a boil; simmer until the sugar is dissolved and cook for 3 minutes until the syrup thickens. Remove from the heat and let cool completely.
2. In a blender, add mango pulp, lemon juice, salt, water and blend it couple of times until the drink is smooth
3. Now remove ginger slices from the syrup and add syrup to the mango lemonade and give it a nice stir. Add syrup according to your taste.
4. If you prefer, you can add ice cubes. Serve immediately with mint leaves and slices of lemon on the side of the serving glasses

Thursday, 9 July 2015

Yellow Rice with and fried egg

Fragrant yellow rice served with spicy garlic tostones and crispy fried eggs. Yellow is very easy to make and it is flavored with curry powder, saffron and garlic. Tostones are twice fried plantains from Puerto Rico. Tostones are usually served with rice and beans. However I served them with yellow rice and fried eggs.
Yellow rice recipe adapted from :


For the Yellow Rice

  • 1 Cup long grain rice or basmati rice
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon ghee ( clarified butter)  alternatively you can use butter
  • 2 garlic cloves minced
  • 1 Medium red onion chopped finely
  • 1/2 Teaspoon Turmeric powder
  • 1/2 Teaspoon Kashmiri red chilli powder or paprika
  • 1/4 Teaspoon curry powder
  • a  pinch of hing or asafoetida
  • 1 and 1/2 Cups of vegetable stock or chicken stock
  • a pinch of saffron
  • Salt to taste
  • Chopped cilantro leaves for garnish or chopped spring onion greens


1. Wash rice several times and soak in tap water for 15 to 20 minutes
2. In a pan heat oil and ghee. When the oil is hot, add onion and fry until they are soft
3. Then add garlic and fry for 30 seconds
4. Switch off the flame and add curry powder, turmeric powder, red chilli powder and hing. Give it a nice stir
5. Drain water from the rice and add the rice to the pan and gently stir in
6. Switch on the flame and keep the flame at low. Then add stock to the rice. Check for the salt and season with more salt accordingly
7. Close the pan with a lid and cook for 15 minutes until the rice is almost cooked through
8. Add saffron and cook for 5 more minutes until the rice is cooked through. Switch off the flame
9. Sprinkle chopped cilantro leaves over the rice and close the pan with the lid and let the flavors develop. Let the rice rest for 8 to 10 minutes and then serve hot

For the Spicy Garlic Tostones

  • 1 green plantain
  • 2 garlic cloves minced
  • oil for deep frying
  • 1/2 Teaspoon Kashmiri red chilli powder 
  • 1/4 Teaspoon onion powder
  • 1/4 Teaspoon garlic powder  to sprinkle
  • Salt to taste 


1. In a mixing bowl, add a cup of water , a big pinch of salt and garlic
2. Peel plantain and discard skin. Then cut them into thick discs. Add plantains to the garlic water and set aside for 10 to 15 minutes. Then remove them from the water and gently pat dry on a paper towel. Do not discard the water yet
3. In a pan heat oil for deep frying. When the oil is hot, add plantain discs and fry until they are lightly browned. Fry in batches of 5 to 6 discs at a time
4. Remove from oil and place them on a paper towel. Then using a potato masher , gently smash them to flatten them little bit. Do not break or crush them. you need to maintain the shape and just make them thinner
5. Then add these plantains to the garlic water and soak for about 2 minutes
6. Then remove them from the water and deep fry in the hot oil until they are crispy and golden
7. Remove from oil and set aside on a paper towel
8. In a small plate add chilli powder, onion powder, garlic powder , a pinch of salt and mix together
9. Sprinkle this spice powder mix over the hot fried plantains and toss evenly. This step is optional. You can serve tostones without this spice mix. Since I like it spicy, I added the chilli powder
10. Serve hot with your favourite dip or with yellow rice as a side

Wednesday, 8 July 2015

Crispy Cauliflower nuggets in honey sesame sauce

Crispy shallow fried cauliflower nuggets tossed in delicious Chinese style honey garlic sauce and sprinkled with sesame seeds and green onions. Better than take out and this is so easy to make. Kids friendly.
Best served with fried rice. I served it with spicy garlic fried rice. If you are serving for adult(s),  you can use 1/2 cup of your favourite beer instead of water to make the nugget batter.  I shallow fried the nuggets, however deep frying yields the crispiest nuggets.

Ingredients for the nuggets

  • 1 and 1/2 Cups Cauliflower florets
  • 1/2 Cup All purpose flour
  • 2 Tablespoon Corn starch
  • 1/2 Teaspoon dried mixed herbs ( I used oregano, thyme, rosemary and basil)
  • 1.2 Teaspoon red chilli flakes
  • Salt and ground black pepper to taste
  • 2 Tablespoon vegetable oil to shallow fry

For the honey sesame sauce

  • 1 Tablespoon sesame oil
  • 2 Garlic cloves minced
  • 1 Teaspoon fresh ginger minced
  • 1/4 Cup finely chopped red onions or shallots
  • 1/2 Teaspoon red chilli flakes
  • 1/4 Cup organic Honey
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon spring onions greens chopped
  • Salt and ground black pepper to taste


1. In a mixing bowl, add all purpose flour, corn starch, dried herbs, chilli flakes, salt and black pepper. Mix everything. Then add 1/2 Cup cold water and whisk it until the batter is smooth and there are no lumps
2. Wash cauliflower florets and par dry. In a skillet or tawa , heat oil. When the oil is hot, dip cauliflower florets in the prepared batter and place it in the hot oil. You can place 4 cauliflower florets at a time on the pan. Shallow fry the florets until they are crispy and golden, flipping sided intermittently
3. Remove them from oil and drain on paper towel. Repeat step number 2 and shallow fry the remaining nuggets also. Alternatively , you can deep fry the florets if you prefer. Deep frying yields a best crispy fried nuggets. :)
4. Now prepare the sauce : In a separate pan, add sesame oil. when the oil is hot, add garlic and ginger and fry on high flame for 30 seconds
5. Add red onions and fry until they are crispy golden and caramelized
6. Then add chilli flakes and fry for 30 seconds
7. Add honey, soy sauce and give it a nice stir
8. Cook the sauce for a minute just until it thickens slightly
9. Check salt and add more if required. Season with black pepper if required
10. Now add the fried cauliflower nuggets and toss nicely to coat with sauce
11. Sprinkle with sesame seeds, spring onion greens and serve hot

Tuesday, 7 July 2015

Mango Custard with toasted coconut

Easy and refreshing summer dessert. Cool, creamy mango custard with chunks of mango, sweetened with honey and topped with toasted coconut.


  • 500 ml Milk ( I used full cream milk)
  • 2 and 1/2 Tablespoons Vanilla flavored custard powder
  • 3 Tablespoons Organic Honey
  • a pinch of cardamom powder
  • 1 pinch of wilton lemon yellow gel color ( optional)
  • 1 Ripe Mango
  • 1/4 Cup Fresh coconut cut into thin slices


 Preheat Oven at 180 C / 350 F

1. In a oven safe tray , spread the coconut slices and toast them at 180 C. Watch carefully and move it around every 3 to 4 min for even browning. They may burn very quickly, so you need to watch close
2. Once coconut is browned, remove from Oven and let it cool


1. Wash mango and peel remove skin. Cut half of the mango into big chunks. Add these big chunks of mango into a food processor and puree it to smooth paste.

2. Then chop the remaining mango into small cubes. Toss mango cubes with 1 tablespoons honey and set aside

3. In a small bowl, add 2 and 1/2 Tablespoons of custard powder. Add 1/4 cup cold milk and stir to make it a smooth paste. Set aside

4. In a sauce pan bring remaining milk to boil. Once the milk starts boiling, reduce the heat to lower setting

5. Stir in remaining honey to the milk. Then add custard powder paste in steady stream and whisk continuously

6. Whisk and cook the custard for 8 minutes until it thickens to desirable consistency. Make sure to whisk continuously otherwise it might get burnt at the bottom

7. Switch off the flame. Add wilton yellow gel color , cardamom powder and give it a nice stir

8. Let the custard cool for 15 to 20 minutes. Once the custard is warm / cold, stir in the pureed mango we prepared at step number 1 and combine well

9. Add the mango cubes tossed in honey to the custard and chill the custard in refrigerator

10. Serve chilled custard with a drizzle of honey and slices of toasted coconut on the top


Monday, 6 July 2015

Baked Spinach and Tomatoes Frittata for two

Baked Frittata with spinach, onions, tomatoes, cheddar and parmesan. Its creamy, packed with greens, perfectly seasoned , awesome flavor from garlic and dried herbs. So quick, so easy and perfect for a hearty brunch or week night dinner.

Yield : 2 Servings


  • 4 Large eggs
  • 1/4 Cup Milk ( I used full cream milk)
  • Salt + freshly ground black pepper ( I added 1/2 Teaspoon red chilli flakes, you may skip)
  • Few dashes of hot sauce
  • 1/2 Tablespoon olive oil
  • 1/2 Tablespoon Butter
  • 2 crushed  garlic cloves
  • 1/2 Teaspoon mixed dried herbs ( oregano, basil, thyme, rosemary)
  • 1 medium red onion chopped finely
  • 1 and 1/2 Cups tightly packed fresh spinach chopped finely
  • 1 tomato chopped roughly into big chunks
  • 1/3 Cup grated Cheddar Cheese
  • 2 Tablespoons parmesan Cheese


1. In a mixing bowl, add eggs , salt , ground black pepper and beat together until the egg yolks are mixed
2. Add few dashes of hot sauce and stir in
3. In a skillet, heat oil and butter. When the butter melts, add crushed garlic cloves and fry for 30 seconds until they are light goldem
3. Add dried herbs and give it a stir
4. Add onions and fry until they are nice golden
5. Now, add this fried onion garlic mixture along with the oil in the skillet to the eggs
6. Add spinach, tomatoes, parmesan, cheddar
7. Give it a nice stir using a fork
8. Pour the mixture to a greased baking dish and bake at 180 C for 35 minutes until the eggs are no more runny and the top turns nice golden
9. Let it stand for 10 minutes until it is warm. Then cut into wedges and serve once

Sunday, 5 July 2015

Oven Baked eggplant Fries with Cream cheese buttermilk dip

Crispy on the outside, soft and creamy on the inside! These oven baked eggplant fries served with cream cheese buttermilk sauce/dip are so amazing. The perfect healthy snack!


Ingredients for the fries 

  • 1 Medium sized eggplant
  • 1/2 Teaspoon Kashmiri red chilli powder / red chilli flakes or paprika
  • 1/4 Teaspoon cumin powder
  • 1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon mixed dried herbs
  • 1/2 Teaspoon garlic powder
  •  1/2 Tablespoon tamarind paste ( tamarind pairs beautifully with eggplant. However you may skip this ingredient if you don't have it in your pantry)
  • 1 Tablespoon corn flour
  • 2 Tablespoon coconut oil or vegetable oil
  • 1/2 Cup bread crumbs
  • 1/4 Teaspoon freshly ground black pepper
  • salt and ground black pepper to season


1. Wash aubergine, pat dry and then cut them into long thin pieces like fries
2. Add the aubergine to a mixing bowl. Sprinkle Kashmiri red chilli powder, turmeric powder, dried herbs, garlic powder, tamarind paste and mix everything to coat the fries
3. Sprinkle corn flour and toss to coat the aubergine
4. Spray coconut oil to coat the aubergine pieces evenly on all sides. toss and spray more
5. Finally season with salt, pepper
6. Grease a baking tray. In a plate add bread crumbs and season it with salt and ground black pepper
7. Take spiced aubergine pieces and press them against bread crumbs to coat evenly on all sides
8. Place the breadcrumb coated pieces on the baking tray
9. Spray little bit more coconut oil over the fries. This will help in baking crispier fries
10. Bake at 180 C for 15 minutes until the aubergines are soft and cooked through from inside and the bread crumbs turn crispy and golden
11. Change the oven to broiler mode / grill mode and bake for a minute
12. Serve hot with buttermilk cream cheese dip. Recipe follows

For the cream cheese + buttermilk  dip

1/4 Cup plain natural yogurt/hung curd
2 Tablespoon cream cheese
1/4 Cup buttermilk
1 Tablespoon olive oil
Salt, ground black pepper to season
dried oregano, pomegranate , chopped cilantro leaves for garnish


1. In a bowl mix together yogurt, buttermilk and cream cheese until smooth
2. Season with salt and pepper
3. Drizzle olive oil, dried oregano and top the dip with pomegranate and chopped cilantro leaves

Friday, 3 July 2015

Iced Caffe Latte

Creamy and Cold "Coffee shop style"  iced Caffe Latte is ready in just minutes. The perfect summer drink.  



  • 1 Cup Chilled Full Cream Milk
  • 1/3 Cup Fresh Cream or 1/4 Cup half and half
  • 2 Tablespoons of Sugar or artificial sweetener (optional)
  • 2 Teaspoons Instant coffee powder
  • 2 Teaspoons chopped dark chocolate
  • Ice cubes


Place the serving glasses in the fridge for at least 20 minutes

1. In a microwave safe coffee mug, add chopped dark chocolate and 2 Tablespoons of milk and microwave on high until the chocolate melts
2. Stir in instant coffee powder to the chocolate
3. In a blender , add chilled milk, fresh cream, sugar, coffee + melted chocolate mixture and ice cubes
4. Blend it until the ingredients are completely mixed
5. Pour the coffee in the serving glasses and serve once

Thursday, 2 July 2015

Squid with Onions, salt and pepper

Easiest dish to make with squid, but amazingly delicious and flavorful. Squid cooked with onions, salt and pepper. Sweet caramelized onions and spicy black peppercorns pairs beautifully with squid.



  • 200 Grams Squid cut into rings + 1/3 Cup milk to clean the squid
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon unsalted butter
  • 2 Garlic cloves crushed
  • 1 Large red onion chopped finely
  • Salt and ground black pepper to taste
  • Chopped cilantro leaves for garnish


1. In a large bowl, add squid rings and 1/3 cup of milk and set aside for 15 minutes



2. After 20 minutes, rub squid gently with milk to get rid of a slimy thing inside the rings. Drain and discard milk.  Add 2 tablespoons of salt over the squid and gently rub and wash them under running tap water. Drain water completely
3. In a skillet heat oil and butter. When the butter melts, add crushed garlic and fry for 30 seconds until garlic is light golden
4. Then add onion and sprinkle a pinch of salt and fry on medium flame until onions are crispy golden and nicely caramelized
5. Add squid and give it a nice stir to mix it with onion

6. Season with salt and ground pepper and sprinkle 2 tablespoons of water
7. Cover it with a lid and cook on medium flame for 8 minutes until the water evaporates and the squid is cooked through. Do not overcook, squid may turn chewy if you overcook

8. Sprinkle chopped cilantro leaves and serve hot

Homemade Kulfi

Classic Indian Frozen treat ! Creamy and rich no-churn ice cream made with full cream milk , condensed milk and chopped nuts. This Indian frozen dessert is perfect to beat summer heat.


  • 500 ml Full cream milk
  • 250 ml sweetened condensed milk
  • 1/4 Cup granulated white sugar
  • 1 Tablespoon Corn flour dissolved in 1/4 cup Chilled milk
  • 1/4 Cup chopped pistachios
  • 2 Tablespoons chopped almonds
  • 1/2 Teaspoon saffron strands
  • 1/2 Teaspoon rose water
  • 1/2 Teaspoon cardamom powder


1. In a pan, heat milk and bring it to boil. Simmer milk for 10 to 15 minutes scraping down the sides and stirring intermittently to avoid burning
2. Milk will thicken eventually. Now add sugar and condensed milk and give it a nice stir
3. In a food processor add almonds, pistachios and process it until it resembles coarse powder
4. Add the nuts to the milk and stir
5. Then add corn starch paste in steady stream into the boiling milk mixture and stir continuously while you add
6. Make sure there are no lumps
7. Cook for 5 more minutes until the mixture thickens little bit
8. Add rose water and stir in. Switch off the flame
9. Let the milk cool slightly. Add saffron to the luke warm milk mixture
10. Pour the kulfi mix in the serving cups or kulfi moulds. I used silicone cup cake moulds for serving. You can use ramekins or popsicles mould
11. Freeze the kulfu for 5 to 6 hours until it is set
12. Serve with chopped pistachios on top

Wednesday, 1 July 2015

Chickpeas rice with coconut milk and sesame seeds

Creamy and mildly spiced , flavored rice with chickpeas cooked in vegetable stock and coconut milk. Best served with grilled eggplant slices / eggplant crispy fries. Very easy to make and a complete family friendly meal in one pot.


  • 1 Cup Rice
  • 1 and 1/2 Tablespoons of vegetable oil
  • 1 Teaspoon Butter
  • 2 Garlic cloves chopped finely
  • 1 Red onion chopped finely
  • 1/2 Teaspoon dried herbs ( mix of thyme, rosemary and  oregano)
  • 1/2 Teaspoon paprika or red chilli powder ( I used just a big pinch )
  • 1/3 Cup Coconut Milk ( If you are using homemade coconut milk extract, then use first extract )
  • 1/3 Cup vegetable stock
  • 1/2 Cup water to cook the rice
  • 1 Tablespoon dry roasted sesame seeds
  • 1 Tablespoon chopped cilantro leaves for garnish
  • 1/2 Cup cooked chickpeas
  • Salt and ground black pepper to taste


1. Wash rice several times and soak in tap water for 15 minutes
2. In a pan, heat oil and butter. Keep the flame in medium heat setting. When the oil is hot, add garlic cloves and fry for 30 seconds until light golden
3. Then add red onion , sprinkle a pinch of salt and fry until the onions are nice golden and caramelized. Add very less salt since we will be cooking the rice in stock
4. Add dried herbs and paprika and give it a stir.
5. Drain water from the soaked rice and add the rice to the pan and using a fork give it a nice stir to combine the onions and garlic with the rice
6. Reduce the flame to low and sauté the rice till it becomes golden brown. Rice should be crispy fried to brown
7. At this stage, add vegetable stock, 1/2 Cup water. Check the salt and add more salt if required
8. Give it a nice stir and  bring it boil, once It starts boiling , reduce the heat to lowest setting and close the pan with a lid. Let the rice cook on low flame for about 10 minutes
9. When the rice looks almost cooked through and there is only little water left in the pan, add coconut milk and cooked chickpeas. Using a fork gently mix
10. Cook the rice until all the water evaporates and the rice is cooked through
11. Sprinkle chopped cilantro leaves and roasted sesame seeds and serve hot
12. I served the rice with crispy grilled eggplant slices. It was a heavenly combo