Key Lime Pie- Contributed by Neil



Dear Friends

I take the pleasure to introduce Neil Fitzpatrick on Culinarylines. Neil and Shraddha , fun loving couple who enjoy marathons, board games a true foodies just like me! He is also a fantastic cook and churns up amazing pasta, soups and sauces! Weekends are all about the aromas of cooking with friends over laughter and board games in the kitchen!! I concentrate completely on eating and laughter… Board games I am still to catch on…

I share with you‎ today one of Neil’s best dishes… a dish which he has mastered! Key Lime Pie.

Shraddha and I drool over it every time Neil makes it. It’s this bomb of tangy, sweet, creamy flavor in your mouth‎ which leaves an after taste long after it’s polished off the plate.

Key Lime Pie


For the Pie base:

  • 175 gms of Digestive biscuits
  • 80 gms of Butter
  • 50 gms of golden castor sugar

Step: 1

  • Crush biscuits and blend them in the blender
  • In a bowl combine this mixture with melted butter and add the castor sugar( golden castor sugar adds a rich flavor).
  • Chill this mixture in the pie case in the fridge as you take on Step 2.

For the Filling:

  • 3 large eggs – separated
  • 2 limes- freshly grated
  • 125 ml Lime juice
  • 210 ml Condensed Milk
  • 80 gms Castor sugar
  • 1/2 tsp Vanilla extract
  • 2 nd half tsp cream of tartar
  • Pinch of salt

Step 2:

  • Separate the ‎eggs and whisk the egg yolks till they are pale and fluffy.
  • In a bowl mix lime zest and condensed milk along with the lime juice.
  • Whisk this mixture till creamy.
  • Now combine the egg yolks to this mixture and add half tsp of  cream of tartar( please note this is to prevent the mixture from being runny)
  • Pour this mixture into the pie casing which was chilling in the fridge.
  • Put this preparation in to the oven at 180 degrees for 5 minutes.
  • Once done take it out of the oven and allow to cool for some time

For the Meringue:

Whisk the egg whites until soft peaks form and slowly fold in sugar, vanilla extract, salt and 1 and half teaspoon of cream of tartar. Whisk again till stiff peaks form.

Step 3:

  • Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. (Do this softly as not pierce through the filling but also quickly so as not to start the cooking process on the hot filling)
  • Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. (Place on a rack over the top of a tray as there will be liquid in the cooking process, this will save on clean up, something like a grill tray)
  • Remove from the oven and allow cooling.
  • Place into the fridge to chill completely before serving.
  • Serve with whipped cream and berries!


Time saving  tip:

All the prep for the meringue can be done whilst cooking the pie in step 2 .



Grilled Surmai (Seer Fish) Contributed by Andy

Dear Friends,

Welcome back if you have been away and thank you if you have been visiting! Yayy!! because I am finally back on my own blog!

It’s been nearly a year since I last wrote here. My life went on an overdrive and I went on to take on a completely new turn which was least anticipated by me! I love this new life and all that it has brought me along the way. It’s been a learning curve. I learnt that I am capable enough for anything and everything and  rediscovered myself as a  completly new person with some astonishing attributes I didn’t know I had!

Despite the wonderful new things in my life now, my love with food reigns supreme and as does my quest for discovering the passion that my friends have for cooking .

I resume writing today with one such recipe, made with  love especially on my birthday by Andy.

Andy has a lot of cards up his sleeve when it comes to cooking and I have learned about techniques, flavors and much more. I am sure to share more from him over the coming weeks.

Grilled Surmai (Seer Fish) 


  • 4 Fillets of Surmai – washed and rubbed with lemon and salt

For the marinade

  • 2 Tsp Chilli powder
  • 2 Tsp Coriander powder
  • 2Tsp Cumin powder
  • 2 Tsp Garam masala ( Here we have used a special masala made by Andy; a trade secret )
  • 1/2 Tsp salt( adjust as per your taste)
  • 2 Tablespoon oil


  • In a bowl mix all the ingredients for the marinade.
  • Coat each fillet well with the marinade and keep it aside in the refrigerator for 2 hours.
  • Preheat the oven for 10 minutes on 200 degrees.
  • Put the fish on a grill tray and cook for 10 minutes.
  • Serve with onion ringlets tossed in lemon juice and potato crisps.


This can always be tried with chicken and cod fish fillets.







The Pizza Passion




No,I am not going to give you the recipe of pizza today cause I cheated and have used all ready made stuff to put together 4 pizzas which got polished off by 5 very hungry individuals. Instead  today I  share my experience of making these simple discs oozing with cheese and veggies and most of all passion..

Passion is a new word I am learning to introduce in my life..I knew I loved cooking but my definitions of cooking are being redefined by the idea of passion for cooking. In my very first post I had written I like to do things in a jiffy, shortcuts to getting to good food.I realized some of my very good recipes came not from love but from anger which I channelized in to cooking and the dishes were loved and enjoyed . But I was made to realize that cooking with anger is good for venting out your inner anxiety but food served to others should always be with love.. And so when you cook in anger do not serve it to anyone else but have it yourself because when you cook for others they should experience the joy of your putting the dish together for them.

Its here that I come to a new understanding of cooking. Peeling an onion can take you 2 seconds or 2 minutes depending on the treatment you are giving in peeling that onion. I have decided to slow down in my way of how I put things together..enjoy the experience of doing the simplest of things and doing them right , with love and passion.

The pizzas made were shared with Bhakti &Koustubh and their two gorgeous daughters Rama  and Ira. I was to make these pizzas and we were to spend a lazy evening polishing these off. Earlier I would have done everything on my own but yesterday I decided to do it differently.I made each one of them pitch in and we had fun together putting these pizzas together. Rama chopped mushrooms after I showed her how..Bhakti chopped the capsicum and onions and had the baby corn ready.. Koustubh got the oven hot and ready and sliced the ready pizzas and Ira all of 2 and half ,stuck to me like a monkey inspecting each move we made and constantly asking as to how soon can she have the pizza!

So finally when we got all ingredients mixed with 3 different kinds of cheese and pizza sauce and good dash of oregano and basil and thyme and had them oozing cheese in the oven it took us 2 hours instead of 20 mins I would have otherwise taken.

I discovered I loved it better this way..the slow bonding that happens as you laugh, drop things and get all untidy to get things in makes the putting together of food so much more fun!

We sat on the  cool floor with hot pizzas, fresh home made Pineapple juice courtesy Kou, a chilled bottle of coke, nachos and cheese and salsa dip and just ate.. enjoying the experience of being together..  feeling the lazy wind around us on a hot day, of having that time to ourselves and just enjoying each others company as we were..over chatter and silence as each slice got polished off…

I wanted to share this experience with you because its not just about about doing it with your heart and having the passion for it and loving every moment of it…

Hearty Soup


Soups have a funny way of warming your heart! Nothing heals like a big bowl of chicken soup on a cold winter night when one feels the blues  or a bowl of chilled cucumber soup when you have to beat the heat. I personally love soups and and switch them with meals at the drop of a hat! This is one of the most simplest soups to make and is high in antioxidants and flavor. It is different from the regular soups but warms or cools your heart just as the regular ones.

Hearty Soup

Serves 2


Beetroot:.1 chopped in large squares
Tomato 1: cut in four
Spinach: Handful chopped roughly
Ginger:1 inch finely.chopped
Chilies: 1 finely chopped
Jaggery/ sugar :1 tsp
Cumin seeds:1/2 tsp
Salt to taste
Black pepper powder: 1/2 tsp
Olive oil:1/2 tsp

Boil the beetroot, tomato and spinach in a pressure cooker.Give it 6 whistles
Cool the boiled mixture and blend in till smooth.
Sieve the mixture to get a thick smooth puree.
In a wok heat oil and add the ginger, chilies and cumin seeds.
Fry for a minute.
Add the puree , salt, pepper and jaggery.
Add water if consistency is too thick.
Bring it to boil.
Remove from flame and serve hot with garlic bread and generous shavings of Parmesan cheese

This soup tastes amazing cold too with fresh Basil and dollops of cream.

Andy’s Hot Dalia Khichdi ( Spicy preparation made with broken wheat and lentils)


Dear Friends,

It has been a long gap from my end.. my heart felt apologies.. My love for food was taken over by Life for some time and even though my connect with food remains I failed to do justice to it the way I would like to. I didn’t want to land up offering you recipes which didn’t include the main ingredient .. my heart

I am still to start cooking the way I love to, however I am blessed to be surrounded by friends who share my passion for cooking and are making sure I stay well fed!! Stomach and Soul!

I introduce Anand to you.. Andy to friends..I have known Andy for three years now but have had the good fortune of knowing the real Andy only in these past few days. He is a force to reckon terms of poetry, philosophy towards life and food. This simple straightforward fellow has literally closed my mouth with the amazing food he churns up in his little kitchen over wine and stories about life.Smell of roasted garlic.. finely chopped onions..julienne of green chilies..simple ingredients,which take on a life of their own , his skill with knife and words have made me discover a lot many things in life and I am glad I am learning..

Today’s recipe is the perfect comfort be enjoyed with your dear ones over love , laughter and life..

Andy’s recipe in his own words.

I discovered that cooking is a way to channelize energy. One can vent out anger and cook as well as do it with a lot of love. The taste and effects are noticed on the ones who consume that food.

I experiment a lot. The proportions are based on rough estimate and never by measure. The only thing that I do is think that I am cooking for my beloved, take a swig of lager and go for it.

All ingredients go in right proportions after that. It’s never a measure by spoons, cups or glasses. Just an estimate.

Hot Dalia Khichdi

 Makes for 6 people


2 cups of Moong Dal

2 Cups of Dalia ( Broken wheat)

12 Garlic Flakes

10 Green Chillies

3 Medium size Onions

1 1/2 Tablespoon Jeera

4 Tablespoon ghee

Coriander and mint leaves to garnish

Salt to taste


Take Moong Dal and Dalia in an utensil and clean, rinse and add water as needed.( Tip: if it is 4 cups of dalia and dal together, use 6 cups of water)

Add a table spoon of ghee to it and pressure cook (two whistles).

Give it the same time as one would give rice to cook if cooker does not blow whistle.


Chop the Onions (medium)

Chop the Garlic flakes to thin slices

Slit the chilies along the length

Heat 3 table spoons of ghee in a wok (Once hot, turn to simmer)

Add Jeera once oil is hot

Add Chillies and fry for 3-5 minutes

Add garlic and fry for 5-7 minutes

Add onion and fry until it leaves oil

Add the cooked Moong dal and dalia to this and mix well

Garnish with Coriander leaves and mint leaves

Serve hot with pickle (best in winters)

Note – Though I’m of the firm opinion that the proportions go as needed once you are in the trance of cooking for your loved ones, I have mentioned the approximate proportions for those who believe in them. After all, it’s about food!

Murghi Ka Keema – Contributed by Mike Kaplon

Hi Friends!
I seem to have disapeared from my own blog! Life does that some times..puts you in the fast gear where you cannot stop and smell the roses , in my case food!!
Have joined an International school and presently I am enjoying the School Lunch!I however hope to post one recipe every weekend.. till then I request you guys to keep sending me recipes which I can post on your behalf.

Ellen Price has been kind and shared her brother’s fabulous chicken kheema inspired by the recipe of the famous Madhur Jaffrey

In Ellen’s own words:
My brother’s name is Mike Kaplon. He’s an oncologist/hematologist in Ohio, but he has always been the very best cook in the family. Whenever we get together, we all just stay out of his way and let him prepare the meals – He doesn’t want ANY help in his kitchen!

Murghi Ka Keema

3 Tablespoons Vegetable Oil
1-in. Piece of Cinnamon
4 Cardamom Pods
1 Bay Leaves
1 Medium Onion, chopped
3 Garlic Cloves, finely chopped
2 teaspoon Ginger, peeled and grated
1 teaspoon Rai Masala
¼ teaspoon Cayenne Pepper
½ teaspoon Salt
2 Tablespoons Lemon Juice
1 ¼ lb. Ground Chicken or Turkey
1 ¼ Cup Peas, fresh or frozen

Heat oil over medium heat.
Add Cinnamon, Cardamom and Bay Leaves; stir and cook for a few minutes.
Add onion and cook until lightly brown.
Add Garlic and stir. Add ginger and stir.
Add chicken or turkey and cook until meat is crumbly and brown. Add remaining ingredients and cook 2-3 minutes, until peas are tender-crisp.
Remove whole spices.
Serve hot with rice and raita.

Dhirde ( Pancake made from pulses)- Contributed by Vasudha Mam


Pulses is a very important part of the Indian diet.We usually have it with rice but this particular dish is a special contribution from Vasudha Mam who not only introduced me to Dhirde but especially made it for me on my trip to Pune.
It is made with pulses which have been ground in to powder. Usually in Pune you can get the dirdhe mixture .However it can easily be made fresh at home with a simple grinder.Enjoy this healthy recipe as a snack or as a complete meal.Tastes amazing with curd, pickles or chutney
Ingredient: makes 4 pancakes

1 heaped teaspoonful each of moong( yellow lentil), soya,  black udid( black gram) and besan( chick pea flour)

2 tsp of Finely chopped onions and  green chillies,tomatoes
1tsp of finely choppedcoriander leaves
Pinch of turmeric and salt
Buttermilk enough to  make thinnish batter.

In a bowl mix all the ingredients in to a thin batter.
Heat little oil in flat pan.
Pour batter in pan and spread to form a thin pancake.
Put little oil on the sides of the pancake and cover the pan. 
Let cook for couple of minutes and then turn the pancake.
Cook for couple of mins.
Serve  hot and crispy straight from the pan.