Friday, December 16, 2011

Refreshing Multigrain Dal

I learnt this recipe from one of my aunt, it is little different as the end she added raw onions and tomatoes which surprised me very much, it provided a unique texture and color to the dal and did not feel it is uncooked. It was very yummy and preparation was easy too. I am sure you would love to try it

  • 1/2 cup channa dal
  • 1/4 cup green peas
  • 1/4 cup black eye beans
  • 1 cup onions ( 1/2 sliced and 1/2 nicely chopped )
  • 1/2 cup chopped tomatoes
  • 2 green chillies chopped
  • 2 tbsp chopped cilantro (coriander)
  • 1/2 tsp red chilli powder
  • 1 big potato boiled and roughly mashed
  • 1/2 tsp garam masala
  • 1 tbsp garlic ginger paste
  • salt to taste
Cooking Procedure

Soak the grains (channa, black eyed beans, green peas) for one hour and pressure cook them with enough water with 1/2 tsp turmeric powder and 1/4 tsp salt till they become soft. ( For my pressure cooker it took 3 whistles plus five minutes on low flame)

Boil the potato and remove the skin mash it roughly and keep aside

Heat oil in a big pan add 1/2 cup sliced onions and fry till it becomes golden brown, now add the boiled grains and potato and mix nicely. Now add one cup water, garlic ginger paste, red chilli powder and salt. Mix it nicely and it let cook for 10 minutes.

Check the consistency in between if it is hard add little water to make it flowy like dal. Once you feel all the ingredients have blended nicely then add garam masala mix it once then add chopped onions, tomato, green chillies and chopped cilantro. Mix and switch off the flame. Cover the pan for 5 minutes and serve hot with roti or rice.

Friday, December 9, 2011

Freshly Baked Eggless Cinnamon Rolls

These last couple of months I have been very busy with some personal engagements. Now I have the time I thought I can share one of my favorite baking creations. I wanted to make these eggless as I am sure there are lot of you who would want to try this out without eggs. I was pleasantly surprised that they tasted wonderful too ... so here is the recipe

  • 3 1/4 all purpose flour
  • 1 tbsp yeast
  • 4 tbsp butter
  • 4 tbsp sugar
  • 3/4 tsp salt
  • 1 1/4 cup warm milk
  • 1 tbsp olive oil
For spread
  • 4 tbsp sugar
  • 1 tbsp cinnamon
  • 1 tbsp butter
For glaze
  • 1/2 cup sugar
  • 1 tsp vanilla powder
  • 1 tsp butter
  • 3-4 tbsp milk
Stage 1 - Making the dough
Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm milk and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking
Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Shaping
The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti and apply butter evenly and sprinkle cinnamon and sugar powder. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

( Click all images for enlarged view )
Stage 4 - Glaze Preparation
Preheat the oven for 180 Celsius. In the meantime whisk butter, sugar and milk till it reaches a thick flow-able consistency.

Stage 5 - Baking
Bake the cinnamon swirls for 30-40 min till golden brown. Remove the baking tray and let it cool. Drizzle the glaze over the rolls and let it sit. Serve warm and enjoy the cinnamon rolls.

Note: The temperature of milk should be luke warm to ensure the activation of yeast is perfect. If the yeast does not foam then the yeast is not activated properly, discard the solution and prepare fresh again.

Sunday, October 30, 2011

Majjiga Janthikalu (Buttermilk Crispies)

Hi blog friends wish you all a belated happy dewali. I am sharing one of my dewali preparations, a traditional savory andhra snack whose main ingredients are curd and sago. It is a tangy and crispy snack which kids would love to munch. Here is the recipe

  • 4 cups homemade rice flour
  • 1 cup sago (Sabudana/Tapioca)
  • 2 cups curd
  • 10-15 medium size green chilles paste
  • 2 tbsp roasted channa dal powder
  • salt to taste

Soak the rice for 4 hours, drain the water completely and pat it dry and make it a fine powder. Keep aside

Soak the sago in 1 cup curd for 2 hours.

Now mix the rice flour, soaked sago , green chillies paste, salt, roasted channa dal powder nicely. Then add little by little curd and check the consistency.Blend nicely until the prepared dough should not stick to the side of the vessel.

Heat oil to fry in a deep bottom pan,set the three hole plate in the jantikalu gottam/murukku press and now fill the dough in jantikalu gottam and slowly press one inch over the hot oil.

Fry on medium flame and flip it occasionally till it becomes golden brown and looks crispy. Remove it and place on a paper towel to absorb the excess oil.

Store it a air tight container once its completely cooled.


1. Oil should be properly heated initially medium to high flame and it should not be too hot as it will get charred and if too cold will not fry properly.

2. Adding roasted channa dal powder makes it more crispy.

3. The green chilli paste should be very fine otherwise it will stick to the plate inside the murukku press and dough will not come out smoothly

4. Sago should be properly soaked.To check if it is soaked properly press it between your fingertips and it should be completely soft.

Monday, October 17, 2011

Carrot Semiya Payasam

With dewali just around the corner this carrot semiya payasam is one of my favorite festival foods. It is quick and easy to prepare. Additional of carrot gives it a very nice color and enhances its flavor. Here is the recipe

  • 4 cups milk
  • 1/2 cup broken vermicelli/samiya
  • 1/2 cup grated carrot
  • 1/2 cup sugar
  • 1/4 cup dry fruits (cashewnut,almond,kishmish, chironji and elachi)
  • 1 tsp ghee

In a deep bottom pan take 4 cups of milk and heat it.

While you wait for the milk to boil, in another pan heat 1 tsp ghee and fry the vermicelli/samiya to light golden brown and keep aside

In the same pan another spoon of ghee and fry the dry fruits till light golden brown and keep aside

Once milk starts boiling add the vermicelli , grated carrot and stir it nicely and let it cook. Stir occasionally every minute.

Once its cooked switch off the flame add the sugar and stir nicely. The sugar will melt automatically with the heat

Add the dry fruits and serve warm

Thursday, September 29, 2011

Majiga Attulu ( Buttermilk Dosa )

This is a traditional andhra dosa. It has got a unique flavor and very quick to prepare. You can also use leftover curd if you like.

  • 1 cup maida (all purpose flour)
  • 1 1/4 cup rice flour
  • 1 cup curd
  • pinch of hing (asafoetida)
  • 4 finely chopped green chilli
  • 2 tbsp chopped coriander
  • 1 tsp jeera (cummin seeds)

Mix all the above ingredients and make it lump free smooth paste. Add water to make it flowy like rava dosa consistency.

Heat tawa and pour 1/2 cup batter in a circle starting from the edge of tawa. Once the edges start to become golden brown flip it and for 1 minute.

Serve hot with your choice of podi (I choose coriander powder) and coconut chutney.

Coconut Chutney

(Click all images for enlarged view)

  • 1 cup channa dal
  • 2 green chilli
  • 1/2 cup grated coconut
  • 2 springs of coriander (cilantro)
  • salt to taste
For tempering
  • 1 tsp oil
  • 1/4 tsp jeera (cummin seeds)
  • 1/4 tsp mustard seeds
  • 1 spring curry leaves
  • 1 red chilli
  • pinch of hing
Add all the item except tempering and make a smooth paste

Prepare the tempering by heating the oil, add jeera,mustard and when it start to splutter add curry leaves,hing and the red chilli and let it fry for a few seconds and pour it on the chutney.

Sunday, September 4, 2011

Modaks for Lord Ganesh

Wishing all my blogger friends a very happy ganesh chaturthi. I prepared modaks for lord ganesh. Though everybody is familiar with this recipe but I still feel like sharing this recipe.

We used to make modaks with different shapes and we call it traditionally jilladu kayalu and it is moon shaped. My mom and MIL use to make these with moon shape but I love the modak shape. And it is lovely to hold and give it away.

My hubby wanted to distribute some prasad in the office so I prepared the modak style and pack it in a roche box !! It was my first attempt and I loved it.

While preparing these modaks it undergoes several steps

1. Making the rice flour
2. Making the dough for the shell
3. Making the filling
4. Moulding the modaks into a perfect shape and steaming

Here is the recipe below

Preparing the Rice flour
Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie/blender. Sieve it and use if for the dough.

Preparing the Dough

  • 1 cup rice flour
  • 1 cup water
  • 1/4 tsp salt
  • 1 tsp oil

Boil the water and salt the oil. Then add the flour mix contiously till it lump free and blended completely with water.
Keep it aside and let it cool for ten minutes. Then knead it nicely to a smooth dough. Cover and keep it aside.

Preparing the filling

  • 1 cup grated coconut
  • 3/4 cup sugar
  • 1/8 cup water
Mix all the above three ingredients in a large deep bowl. And put it on a medium flame and mix continuously with spatula , the sugar will start to melt and slowly blend with the coconut. All the sugar syrup will evaporate slowly and begin to solidify when you have take it off the flame. Note : Be careful not to make it too dry.

Preparing the Modak

Apply some ghee on your palms and again knead the dough nicely. Divide it into small lemon size balls and put one ball in your left palm and pat it into a round shape with your other hand into a 3 inch diameter. Sides should be thin.

Take a scoop of coconut filling and put it in the center.

And start folding it with small bends and finally enclose it.

Now steam it in a idly steamer for 5-7 minutes.

Remove and serve warm.

You can also refridgerate it for longer shelf life.

( Click all images for enlarged view )

Note: Rice flour should be very fine, do not use excess water when making dough .
Dont use too much stuffing for modaks otherwise they will break apart.

Thursday, August 18, 2011

Onion Thotakura Dosa (Amaranth Dosa)

This is a one pot meal dosa as it doesnt need any side dish, it contains some veggies like thotakura also known as amaranth which makes it filling.In place of amaranth leaves you can use cabbage,spinach etc.
I learnt this recipe from one of my kannada neighbours. She called it sambar dosa which surprised me.Then I asked her why she called it sambar dosa she said all the ingredients we use in sambar is used here.It has a tangy spicy flavor.
  • 1 cup rice
  • 1/4 cup grated coconut
  • 4 red chilli
  • 1 tsp cummin seeds
  • 1/2 cup chopped onions
  • 1 cup chopped thotakura ( amaranth )
  • 1/2 tsp jaggery
  • lemon size tamarind
  • 1/2 tsp oil for each dosa
  • salt to taste

( Click all images for enlarged view )

Soak rice for 4 hrs. Drain the water. In a mixe jar/blender add all the above ingredients except onions and green leaves. Make a smooth batter and keep aside
Take 1 tsp oil in fry pan and add chopped onions and fry till translucent and keep aside.
In another bowl boil 2 cups water and add this hot water, fried onion, chopped veggies to the above prepared batter and mix nicely. Check the consistentcy it should be like rawa dosa batter.
Now heat a pan and pour one cup in a circle starting from the edge of the pan and it should move inwards till the center.
Note: Adding hot water makes the dosa smooth, in place. You can use chopped cabbage, chopped spinach instead of amaranth

Sunday, August 14, 2011

Half and Half Bread

From long time I wanted to try a whole wheat bread but suddenly I came across a very interesting book.I tried my hand on half and half bread and the result came out awesome.

This recipe is adopted from "Homebaked" by George and Celilia Scurfield. This recipe will give you two small 2 loaves. The half and half bread is little grainy in texture and tasted very good after toasting it.

  • 350 gms maida (all purpose flour)
  • 250 gms atta (wheat flour)
  • 8 gms dry active yeast
  • 25 gms margarine/butter at room temp
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 350 ml warm water
( Click images for enlarged view )
Baking Procedure

Stage 1 - Making the dough
Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm water and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking
Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Baking
The dough size will double after 1 hr, knead it again nicely and divide it into two parts and shape each portion to a bread loaf and put it is a well oiled 9x5 inch loaf pans and let it sit for another 45 min. It will rise to the edge of the pan.

Preheat the microwave at 210 C in convection mode and bake the loaf for 35 min.

Your bread is ready. Slice and toast and serve with your choice of spread.

Tuesday, August 9, 2011

Crispy Juicy Jalebi

Hi friends I have been not very consistent in my posts due to some unavoidable reasons. Last month it was my hubbys birthday and I had asked him what special he wanted me to prepare and he instantly replied Jalebi. This is my third attempt and I had failed twice so this time I did more research on the net and got the perfection I wanted. It was a wonderful experience .

Jalebi has been always one of my favorite sweets,its crunchy outer crust and soft sweet inner juicy feel makes it divine. In punjab warm jalebis are eaten with a topping of curd and in west bengal it is eaten as a breakfast dessert. I never miss a jalebi treat when we go out to any punjabi dhaba.

Courtesy of the recipe goes to vahrehvah chef.

  • 3/4 cup maida (all purpose flour)
  • 1/4 cup corn flour
  • 2 drops orange food color
  • 1/4 tsp baking soda
  • 1 cup curd
  • 1 tbsp hot oil
Mix all the above ingredients without lumps in a deep bottom bowl, then add one hot tbsp of oil and mix again.cover it and let it sit in a warm place and ferment for 24 hours.

I kept it for 20hr and it was well fermented.Mix the batter nicely with spatula or hand and It should have a continous consistency,check if not add some maida or water to get the required consistency.

To make suger syrup ,take one cup sugar in a seperate bowl and heat with little water ,the sugar should dissolve and form a sugar syrup with one string consistency

Heat oil to a temperature between low to medium heat to fry the jalebis

( Click all images for enlarged view)

Take a zip lock bag and make a small hole at the bottom centre of it ,pour the batter into it ,slowly squeeze the batter and give a shape of swirl direct in the frying pan .

Swirl the batter into the oil and fry till light golden brown.

Remove the jalebi and dip in the syrup for 20 sec and remove it immediately

Note: While making these jilebi the batter should be flowy and consistent and the oil temperature should not be too hot. At the perfect temperature the jalebi whould rise from the bottom of pan slowly.

Watch the video on youtube

I am sending this recipe to a wonderful event "Bookmarked Recipes" hosted by Priya and Aipi

Sunday, July 24, 2011

Chatpata Mushroom Tikka

Mushrooms are a hot favorite for my hubby always , he always prefers to have mushroom soup but recently I wanted to surprise him with mushroom tikka. Mushrooms are highly nutritious too and make a excellent appetizer.

  • 200 gms button mushroom
  • 1 large capsicum ( bell pepper)
  • 1 onion
  • 1 tomato
To marinade
  • 1 cup curd
  • 1 tbsp cream
  • 1 tbsp oil
  • 1 tbsp corn flour
  • 1/2 tsp amchur powder (dry mango)
  • 1/2 tsp black salt
  • 1/2 tsp red chilli powder
  • 1 tbsp tandoori masala
  • 1 tbsp ginger garlic paste
  • salt to taste

( Click all images for enlarged view )

Cooking Procedure

Wash the mushroom in luke warm water nicely, pat it with dry cloth and cut them in big chunks in 2-4 pieces accordingly

Cut the bell pepper 1 inch size , onion and tomato in similar size

Mix all the ingredients to marinade in a bowl and mushroom nicely with other above vegetables. Let it sit for 20 min

Grease the grill rack or tawa with oil, prick through all the vegetables with mushroom with a wooden grill stick and place it on the grill rack. Spray some oil over the stick.If you are using a grill you can cover it.

Turn it every two minutes until it begins to have a light golden brown color on all sides.

Serve hot with a little tangy lemon juice.

I am sending this recipe to a wonderful event "Dish it out" by Vardhini and guest hosted by Kalyani

Monday, May 23, 2011

My 1st Blog Anniversary !!

I cannot believe how time has flown!!, I give all the credit to my hubby who inspired me to try out new recipes and introduced me to the world of blogging. I have made so many friends from around the world with one common goal, to make cooking joyful. I learnt so much from all of you and improved my cooking.

When I was in US I had so much time but now after coming back to India my liabilities have increased , the last three weeks I was away from home attending family functions and get togethers !!, but I am sure I will continue blogging.

I came back this weekend and my hubby reminded me it was my blog anniversary, on this special occasion my hubby requested for a indo chinese dinner as he loves noodles and I prepared this for him.

Ingredients for White Sauce
  • 1 tbsp finely chopped garlic
  • 1/2 tsp white pepper
  • 1 tsp corn flour
  • 1 cup homemade vegetable stock (6 cubes)
  • 1 cup water
  • 1 tbsp oil
  • salt to taste
Ingredients for Curry
  • 1/2 cup diced mushrooms
  • 1/2 cup diced bell pepper
  • 1/4 cup sliced carrot
  • 1/4 cup sliced onions
  • 1/4 cup sliced cucumber
  • 1/2 cup baby corn
  • 2 green chillies slit lengthwise
  • 2 tbsp chopped spring onions
  • 1 tbsp olive oil
  • salt to taste
Sauce and Curry Preparation

Mix corn flour with vegetable stock n water n keep aside.

Heat oil in a pan, fry the garlic ,spring onion and fry for a min on medium flame.Then add salt,white pepper n cook for 1/2 min. Then add the above corn flour mixture n stir continuously till it boils. Let it simmer for 2 min till the sauce thickens. Remove the pan from the stove and keep aside.

Heat oil in another pan add all the veggies except cucumber and saute on high flame for 4 min, then add the cucumber switch off the flame and shift it to a serving plate. Pour the sauce over it

Serve with your choice of noodles or fried rice.

Noodle Preparation

(Click all images for enlarged view)

  • 1 tsp soya sauce
  • 2 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 1 tsp chilli vinegar
  • 1 cup vegetable stock
  • 2 cups chopped vegetables (carrot, cabbage, beans , bell pepper )
  • 1/2 cup slices onions
  • 3 green chilles slit
  • 2 packet chinese noodles (I used golden dragon brand)
  • 2 tbsp oil
  • salt to taste
Heat 6 cups water and add salt and 1 tbsp oil once it starts boiling add the noodles and stir occasionally until it softens,immediately drain the water and rinse the noodles under cold water. Keep aside.

Take a wok add tbsp oil, once oil heat up add chopped garlic and onion, saute for 2 min, now add all the veggies and saute on high flame for 5 min. Add all the sauces and green chillies, salt, pepper and vegetable stock, once it boils add the noodles and stir nicely to blend with the sauce. Once its done switch off the flame and serve immediately.

Saturday, April 30, 2011

Tangy Instant Tomato Pickle

The market is flooded with tomatoes and inflation is down for tomatoes. So my MIL decided to take advantage of this situation to prepare tomato pickle.

This tomato pickle is simmered in sesame oil,tamarind and some spices and flavored with mustard and fenugreek. It will make your taste buds tingle with joy as you will experience the sweet,sour,salty and spicy flavors in the pickle.

  • 1.5 kg tomatoes
  • 1/2 cup salt
  • 1/2 cup red chilli powder
  • big lemon size tamarind
  • 1 tsp turmeric powder
  • 2 tbsp + 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/2 cup til oil (sesame oil)
  • 1/4 tsp hing

( Click all images for enlarged view )

Dry roast 2 tbsp mustard seeds and 1 tsp fenugreek seeds, once a nice aroma comes switch the flame and let it cool and make a fine powder and keep aside.

Wash the tomatoes and pat dry, then cut them into little 1 inch chunks.

Take a big pan and heat the oil then add 1/2 tsp mustard seeds once it splutter add hing make the flame to medium, now add tomato chunks, turmeric powder, tamarind , salt and mix nicely

Let it cook and stir occasionally till all ingredients blend nicely and tomatoes become a soft lump and oil will saturate on the sides. It will take about 1/2 hour .

Note : This should all be done on medium flame and stired occasionally as much as possible otherwise it will get burnt

After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.

And you keep this for 20 days to 1 month and if you refridgerate it will last for 3 months.

Enjoy with your rice, rotis, dosa ....

Tuesday, April 26, 2011

Drumstick Leaf Paratha & Cucumber Peanut Dip

( Click for enlarged view )

I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

  • 2 cups wheat flour
  • 1/2 cup chopped onions
  • 2 cups chopped drumstick leaves
  • 1/4 cup chopped cilantro (coriander)
  • 1/2 tsp amchur (dry mango powder)
  • 4 green chillies
  • 1/2 inch ginger
  • 1/2 tsp cumin (jeera) powder
  • 1 tsp oil
  • oil to shallow fry the paratha
  • salt to taste

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.
  • 1 cup grated cucumber
  • 1 cup curd
  • 1 tbsp roasted peanut powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 2 chopped green chilli
  • 1 spring of curry leaf
  • pinch of hing
  • salt to taste

( Click for enlarged view )

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

Sunday, April 24, 2011

Punjabi De Beer Chaas

( Click image for enlarged view )

Its been ages I have blogged as I had some urgent commitments which is keeping me away from the computer. But believe me I am missing all your wonderful posts and will try to catch up soon.

Last week we were shopping around and we had a wonderfull punjabi beer !! at one of the dhabas in chennai. Mint chaas which is also popularly known as the beer of punjab which I noticed in a popular dhaba.

Curd is blended with spices which give it a very unique flavor and truly a perfect thirst quencher. I am sure you would love it too.


1 cup fresh plain yogurt (curd) 3-5 % fat
1 tbsp chopped cilantro (coriander)
2 tbsp chopped mint leaves
1 finely chopped green chilli
1/2 tsp cumin (jeera) powder
a few mint leaves (phudina) for garnish
salt to taste

( Click image for enlarged view )


Blend all the above ingredients in a blender (or mixie) till smooth, then add 1 cup of water and blend for another minute. Put it in a refridgerator for minimum 30 minutes

Pour into individual glasses, garnish with mint leaves and serve chilled

Note: You can serve immediately without refridgeration with additon of ice cubes . I prefer refridgeration as the spices will infuse more and give a superb flavor.

Linked to Hearth and Soul hosted by a moderate life

Tuesday, March 15, 2011

Tri-Flavor Kesar Pista Choco Malai Kulfi

( click image for enlarged view )

Since last week the temperatures has been rising in chennai and my younger sister who came to visit me had requested me to prepare a regular malai kulfi as she had seen on my blog earlier but I thought I could prepare a interesting variation . It came out pretty well and she was so delighted to have three flavors in one kulfi. So here is the recipe

  • 8 cups organic whole fat milk
  • 3/4 cup sugar
  • 1 bread slice
  • 1 tbsp corn flour
  • pinch of saffron (kesar)
  • 1/4 cup pista
  • 1/4 tsp crushed cardamom
  • 1 /4 chocolate chips
  • drop of saffron color ( yellow )
  • drop of green color
( click image for enlarged view )

Cooking Procedure

In a non stick pan boil the 8 cups milk, once it starts boiling reduce it to mediumflame n stir occasionally until the milk reduces to half quantity.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then divide to three portions.

Melt the chocolate chips in microwave and blend it nicely with the first portion and fill this mixture to 1/3 level into the molds and freeze it for 1 hour

To the remaining 2 portions add the sugar and cardamom powder and stir still sugar melts and let it cool.

Then to one portion add the chopped pistachio, cardamom powder and green food color and fill the mold to to 2/3 level and freeze for 1 hour

To the third and final portion add a pinch of kesar and yellow color and fill the mold completely and freeze for 3 hours

Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi.

Enjoy your tri-flavor kulfi

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

I am also send sending this recipe to a new and exciting event

Friday, March 11, 2011

Muffins De Chocolate

Last week my younger sister came to visit me, she is studying college and stays in hostel near chennai and she was missing a lot of good food and came with a big wishlist. She loves chocolate and I prepared these muffins for her. She was so delighted with these muffins and kept asking for more

  • 1/4 cup chocolate chips
  • 1/4 cup tutti frutti
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat flour(Atta)
  • 1 egg
  • 1/3 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tbsp butter at room temp
  • 1/8 cup any cooking oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon zest
  • pinch of salt
Cooking Procedure:

Put the microwave in convection mode and preheat to 225 C

Take a large bowl sieve the whole wheat flour,all purpose flour, cocoa powder, baking power , baking soda , cinnamon and salt all together.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add butter,cooking oil,milk,lemon zest and again blend till it all mix nicely.

Take the flour and slowly add to the above egg mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Now add all the tutti frutti and chocochips to the above mixture and stir softly with spatula.Take 12 muffin cups, spray some oil n pour 3/4 batter each cup.Top some chocochips n fruit bites to the prepared muffins.Then place this tray in the microwave and let it bake for 20 min.

You muffin is ready to be served after it cools

Tuesday, March 8, 2011

Flavorful No Onion No Garlic Meal

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I had prepared this meal ( Mint Pulav, Paneer Makhani and Palak Raitha ) for my mom who visited me this weekend.

According to ayurveda our ancient traditional medicine system of India there are three formats of food rajasik, tamasik and saatvik, foods simple and wholesome in nature are saatvik by nature, onion and garlic have sharp flavors and they fall under the "tamasik" category.

The theory is based on the fact that "tamasik" food tends to excite the negative feelings such a anger, violence, and deceit and therefore should be avoided. It is a hindu custom to have saatvik food on sacred days. Also practised by the wonderful krishna conscious devotees ( ISKCON photogallery ) around the world. So here is the recipe for the complete meal.

Paneer Makhani (Adopted from Nita Mehta Recipe)

  • 200 gms paneer (cut into cubes)
  • 3 large tomatoes
  • 1 inch ginger
  • 1 tbsp butter
  • 1 tbsp oil
  • 4-5 almonds or cashew
  • 1 cup milk
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 1 tsp tomato ketchup
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp sugar
  • 2 green cardamoms crushed
  • 3 tbsp cream
  • salt to taste
Soak the almonds or cashew in 1/4 cup milk for a 1/2 hr and blend it a smooth paste.

Microwave tomato and ginger with a 1/2 cup water for 5 min.Blend it to a smooth paste.

Heat oil and butter in a pan, add salt,sugar,garam masala,crushed cardamom and chilli powder and stir for 30 seconds and add the prepared tomato paste and ketchup and mix well and cook till oil begins to separate.

Add the cashew paste and kasuri methi and stir well, add 1/2 cup water and cook on medium flame for 5 min.

Now add paneer and milk to get a nice gravy. Mix well and cook for another 5 min

Now add cream and serve hot.

Mint Pulav

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  • 1 cup rice
  • 1 tbsp clarified butter or ghee
  • 1 handfull of mint leaves
  • 1 handfull of coriander leaves
  • 1/2 green peas
  • 1 tsp cumin seeds
  • 1/2 inch cinnamon stick broken into pieces
  • 2 crushed cardamoms
  • 4 black pepper
  • 1/4 tsp pepper powder
  • 1 tsp chopped green chillies
  • salt to taste
Soak rice in water for 30 min and stain it and keep it aside.

Heat ghee in a pressure cooker, add cumin seeds, cinnamon stick , cardamom and black pepper and fry till cummin seeds splutter. Add the chopped cilantro, mint leaves and green chilli fry for a min. Then add green peas,salt and pepper powder and stir for 30 seconds. Now add the soaked rice and mix nicely.

Add 1.5 cup water, stir nicely and close the pressure cooker. Let it cook for three whistles and switch off and let it cool.

Once the pressure cooker cools , open the lid add 1 tbsp ghee on top of it and mix carefully and serve hot with your choice of side dish and raitha.

Palak Raitha

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  • 1 cup curd
  • 1 cup chopped spinach
  • 1 green chilli
  • salt to taste
For tempering
  • 1/2 tsp cumin seeds
  • 1 tsp oil
  • a pinch of hing (asafetida)
In a micowave safe bowl cook the spinach with some sprinkling of water for 2 min, when it cools blend it with the green chilli, then add curd and salt to this mixture and whisk nicely till it becomes really smooth.

Now prepare the tempering , heat oil in a tempering pan, add cummin seeds and asafetida , once cumin seeds splutter transfer this tempering on to the above curd raitha.

Your palak raitha is ready. Serve it with chappati and any other choice of your rice.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul


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