Saturday, 27 September 2014

Wallai appam/rice appam

Wallai appam/ rice appam/yeast appam/lacy appam,....whatever the name these are our breakfast or dinner delights!this so soft and spongy appams goes well with chutneys and potato stews(that's how my grandpa loves it) and coconut milk(plain or little sugar added ).the options are limitless.if there anyone who hasn't tried this do so with no further hesitation.
My measurement here is exact so please do not faulter

2 cups raw rice
1 /2 cup boiled rice per cup raw rice
coconut water  to grind 
coconut grind 1/2 of one coconut
yeast 1 tsp
sugar 3 tbsp
salt to taste
baking soda  a pinch
baking pwd a pinch
1.wash and soak the rice for 4 hours at least .
2.grind all the ingredients except for the soda and the baking pwd.
3.mix everything and let to ferment overnight/8 hrs.atleast.
4.before preparing the appams add in the soda and the baking pwd.
5.appams always turn out well when you prepare them in the appam chatti/the nonstick pan.
or you can make them in the small pans too.
i make them very thin and lacy ,crispy is what the kids luv:)

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Thursday, 25 September 2014

King fish biryani/aikura biryani

Its the season for the king fish.The name itself implies the this how wonderful fleshy and succulent this fish is.Aikura ,as that's how its said in malayalam , is best consumed in its first catch.Its easy and quick cooking time delivers  the biryani  ,an easy dish at hand.Kishgfish is usually cut into very thin slices.Over frying them would lead to dryness,so quick tossing works best for this recipe. Now over to the recipe ......

Kingfish/aikura 1 kl Washed ,cut iinto thin slices
 For the marinade:
Red chilli pwd.(kashmiri)1 tsp
Turmeric pwd 1 /2 tsp
Salt to taste
Curry powder(homemade)1 tsp
Marinate the fish in the above mentioned powders and fry for 5 minutes on each side .
The masala should only coat the fish .
For the biryani masala:
Onions 1 kl sliced 
Tomatoes 1/4 kl sliced 
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chillies 2 / cup of rice (10 for 5 cups rice)
Powders required:
Garam masala 1 tsp
Pepper pwd 1 tsp
Turmeric pwd.1/4 tsp
Coriander pwd 1 tsp
Cumin pwd. 1 tsp
Salt to taste

Lemon . Juice of one lime
Mint leaves 1/4 cup
Coriander leaves 1/4 cup
Curry leaves 1 strand

For garnishing
Fried onions 
Fried cashews and raisins

Fried shallots made into paste 1 tbsp

For the rice:
Biryani rice/basmati ricep or any rice of choice 1 kl( washed and drained for 5 mints)
Whole garam Marsala:
Cinnamon 1 
Cloves 2 cardamom
Boiling water (1 and 1/2 cup = 1 cup rice)
Measure the rice and take cup measurement of water
Salt to taste
1. Fry the onions and nuts for garnishing and keep aside.
2. Fry the fish and keep aside.
3. In a pressure cooker ,saute the onions till soft brown color.
3 add the ginger,garlic paste and the green chillies.cook till raw smell disappears.
 4. Add all the pwds.mentioned above,stir well and close the lid.
5. cook for 3 whistle time 
6.check the masala And add the shallot paste
I added only Haif a glass of water.
7 add the lime juice and the leaves ,salt 
Add the fish and let ti simmer for 5 mints 
The masala is ready
Now for the rice:
Heat the oil 1/2 cup ghee/ butter
Saute the onions and add the whole garam masala
Add the boiling water and the salt
Add the rice and  once the water has evaporated cover and cook for 20 mints

Take another vessel ( itook the fish out )layer the masala on the bottom .
Layer the semi almost cooked rice on top
Then layer again the masala and the rice finally
Place fish pcs. On top
Garnish with onions and the nuts
Close the lid tight and cook at low heat for 10 mints
This is called dum cooking
The vapours should arise from the bottom,so prick holes throughout the dum layered rice . 
The taste and the aromas will remind oneself as to why its known as a delicacy....

Tuesday, 23 September 2014

Dragon chicken

Many hotels have  dragon chicken made in different ways,some just Fry them  in oil with the marination of the chicken .I wanted a little gravy added to it .So this is how I made this after searching many recipes.
Chicken boneless 200 gms
White pepper pwd 2 tbsps
Tomato sauce 3 tbsps
Chilli sauce green 3 tsp
Chilli paste 3 tsp
Soyasauce 3 tsp
Ginger 1 tbsp
Garlic 1 tbsp
Cashews  few
Onion sliced 1 cup
Capsicum chopped 1/4 cup
Cornflour 2 tsp
Maida 2 tbsp
Spring onions 2 tbsp chopped finely
Egg 1/2 beaten
Red chilli whole 4 
 Sugar 2 tsps
Sunflower oil 
Marinate the chicken in maida .cornflour,egg,Red chilli,salt,sugar.
Fry in oil for 10 mints.
In a wok,heat the oil add the ginger ,garlic, red chillies.saute for1 mint.
Add the cashews,stir, add the  onions and the capsicum,remaining sauces,add in the pepper powder.
Stir for a mint.add the chicken and the spring onions.stir well
Add 1/4 cup water   Check if chicken is cooked well and check for salt coz the sauces already contain it
Serve hot!

Monday, 22 September 2014

Green gram /brown lentil Curry

This is a very nutritious lentil curry.I always see to it that my family have this at least once a week,of course with a change  of the lentils.Its easy to prepare  and goes well with soft buttered chapathis and appams.

Green gram 1/4 cup
Mambyre lentils( brown lentils) 1/2 cup
Onion 1 tamato 1 
Garlic cloves 2
Green chillies 2 slit
For tempering:
Oil 2 tbsp
Mustard seeds 1 tsp
Red kashmiri chilli 2 
Curry leaves few
Garlic 2/3 cloves Chopped
Small jeera1/2 tsp
Red chilly pwd 1 tsp
Corriander pwd 1 1/2 tsp
Corriander leaves for garnish
1.wash and soak the lentils overnight  .
2. dump all the ingredients into the pressure cookEr aand cook for 10 mins after the whistle.
3.heat oil in small frying pan and add the mustard and jeera,add the garlic,red chilli pwd.,curry leaves.stir well
4.Lower the heat and add the masalas,taking care not to burn them.
5. Once done add this to the cooked lentils.
6.adjust the chilles according to taste
7. Add the salt and corriander leaves.

Saturday, 20 September 2014


The season of cakes and bakes.Yum is the word,i just wish i could load and share with all u gals out there how i enjoy and loath at baking cakes and pastries.In due course of time I will be, adding in a lot more of my collections.Enjoy this wonderful almond orange cake .Just take care not to over bake coz u need the softness of this cake to bloom !
flour 1/2 cup
eggs 3
baking pwd. 1 tsp
sugar 1 cup 
butter 100 gms
orange juice of 1
orange peel of 1
almond ground 100gms
beat the butter to smooth 
add the sugar.i powdered mine for better and faster results.
after beating for 5 mins ,add the eggs one at a time.
sift in the flours and the baking powder
lastly add orange juice and the rind of one orange.
bake for 20 to 25 mins.
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Potato stuffed roti/aloo parantha

s getting cold ,and sometimes a.   rizzlethe and there.The weather is.  1. Gautiful and my little toddler genius just looks at me with his grin,and the whole world just falla apart  when he sees his favourite aloo parantha.The aloo filling that I make is a little spicy and ketchupy,!He loves it that way.So do we:-) A wonderful tiffin solution for all the busy moms.I make my filling before hand and refrigerate it.So when the need arises make paranthas and do the rest .

Potatoes 4 big(boiled and smashed)
Onions   2
Tomatoes  2
Ginger garlic paste 1 tsp
Slit green chillies 1
Turmeric  1/2tsp
Red chilli pwd 1 tsp
Tomato ketchup 2 tbsp
Salt to taste
Jeera pwd 1 tsp
Pav bhaji masala1 tsp
In oil,saute the onions to soft .
Add the ginger garlic paste,all pwds and then give it a good stir and cook for a min.
Add the tomatoes,.note the tomatoes should be ripe and juicy.
Add the ketchup and check for spiciness.
For me I need my paranthas to be on the spicier side of my pallette.
 I add 2 tbsps of red chilly powder to the Masala.
U can adjust the ketchup too for this recipe.
Add the potatoes and stuff the paranthas.
For paranthas :
1 kl atta
Water to knead
Oil 1 tbsp
Knead all the ingredients to a perfect dough.
Now by perfect i mean not too soft nor too tight.
Place the stuffing in the middle of the flattened parantha and fold it into a ball and roll again
The filling will not puff out if the dough is kneaded well.cook and serve with a blob of homemade butter .

Tuesday, 16 September 2014

Paneer do pyaz/fried cottage cheese in rich gravy

Since I have just started on my blogging journey ,that too food blog, oh  man ,this is tough and its the interest n enthusiasm in me that keeps going .With the kids and household chores,still I catch up the time in between to go tap tap n tap:-) Since we all r foodies ,in my house ,that is,breakfast,lunch n dinner are like, soap operas,one day its stuffed rotis ,or the other day its veg Curry's and appams,and the next day could just go as plain boiled eggs and bread.But at any ways all love surprises and so I. Just hunt for new recipes FroM friends and family and the net.
Ever since the internet bloom,food is like elastic stretched to its limits,recipes and mix n match .And so everyone knows almost everything on how to prepare the most comfort and cozy recipes one could devour into, from the top hotels and restaurants

Now fpr this recipe,paneer do pyaz,its a side dish,well not much gravy but thats where u catch this authentic spice and aroma ,
Rich lovely colour and the smell of the fried paneer fills your pallets .
Goes well with rotis n chapatties .
Paneer 250 gms
For marination:
Red chilly pwd 1 tsp
Ginger garlic paste 1 tsp
Turmeric pwd.1/4 tsp
Flour 2 tbsp
Corn flour 2 tbsp
Salt to taste
A litlle water just to mix all up
For the gravy:
Oil 3 tbsp
shahi Jeera ( cummin)1/2 tsp
Whole red chilli( kashmiri chilli)1
Onions 2 big chopped finely
Ginger garlic paste1 tsp
Green chillies 1 chopped 
Tomato (big 1)and capsicum small (1) each(made into a thick paste)
Turmeric ppwder 1/4 tsp
Red chilli 1tsp
Coriander 1 tsp
Salt to taste

Kasthuri methi 1 tbsp
Cashew nut paste (8 nos,. )
Fresh cream 1 tbsp
marinate paneer in the mentioned ingredients for 15 mints.
Fry in oil just to golden brown
Lay on paper towel
In oil add the jeera,red chilloes and onions.saute till translucent
Add the ginger garlic paste,chillies
Cook till raw smell disappears
Add in the pwds and 1/2 cup water and combine well
Take care the masala should not burn
Add the tomato and capsicum paste.cook for 5 to 6 mints
Add the paneer ,mix well,add the cashew paste and the fresh cream
Garnish with corriander
(If you want more gravy add milk1/2 cup)

Sunday, 14 September 2014


Doughnuts are great to have for breakfast ,or tea time pass away.Having them in the fridge,is a great way to fill those hungry tummies.History has it ,that the Dutchman Hanson Gregory who was a 16 yr old sailor was the one who brought this fried dough into America. He punched a hole in the center with a sailors pin pepper box ,to avoid the center from being undone.
Here's the basic recipe of the doughnut .You could change ,by adding fillings of custard and chocolate .

Flour    3 1/2  Cups
Castor sugar  1/ 4 cup

Salt 1/2 tsp
Dry yeast 2 tsp
Hot water 1/4 cup
Sugar 1 tsp
Wet iingredient
 Milk 1 cup
Egg 1
Vegetable shortening  4 tbsp
Sugar syrup
Sugar 2 cups 
Water 2 cups 
Cinammon 1 stick
Vanilla essence 1 tsp
In a bowl ,mix the hot water and the yeast,sugar.allow to ferment
Sift the dry ingredients
Whisk the egg to fluffy and add the oil,yeast and the milk
Add the yeast and then the flour mixture
Combine all the ingredients to a sticky dough
Keep aside for 1 to 1 1/2 hr
It will rise,after which you have to knead again
Keep asidE for 15 mins
Flatten to 1/3 thickness and cut with a doughnut cutter
Again leave them all to rest for 10 mins
Fry them in medium hot oil.
Note: you could widen the hole of the doughnut with your finger .
Make your sugar syrup with ingredients
 Don't make it too sticky
Dip hot doughnuts in cooled syrup.

Friday, 12 September 2014


Biryani ,the word comes to mind when u have a party,weddings,anything to do with happiness ,u could say.
My bro.just cooked this dish,and passed it on saying that didnt get enough of it!Ya we r all good cooks,no gender bias,here when it comes to Kitchen Fiesta.thats my kitchen.He mixed and matched mom's recipe along with the original one ,and it turned out great.
1 kl chicken cut into biriyani pcs.
for marination:
turmeic pwd. 1/4 pwd 
corriander pwd . 1 tsp
chilli pwd. 1 tsp salt 
curd 1 tsp
for the masala:
onions 4 big sliced thinly
tomatoes 2 sliced thinly
ginger garlic paste 2 tbsps
green chilli pastes 3 tbsps
turmeric 1/4 tsp
corriander pwd 1 tbsp.
red chilli pwd 1 tsp 
garam masala pwd.1 tsp.
salt to taste 
ghee 1/4 cup
Knor masala cubes(optional) 1
lemon juice of one lime
for the rice:
biriyani rice (of ur choice)1 kl washed and drained
water is 1 cup rice =1 1/2 cup water boiled
garam masala whole :
cardamom 1 cloves 2 cinammon 2
salt to taste
marinate the chicken pcs and fry in oil till half done,and keep aside reserve the oil .
wash and drain the rice,
heat the ghee and fry  the onions to translucent ,add the ginger garlic paste and the green chillies
after stirring for 15 mins and the raw smell of the pastes r gone add the pwds mentioned above.
add the tomatoes and smash well,
add the Knore cube and stir,adjust the salt to your taste.
add the fried chicken,toss well and cook in the masala stirring  ocassionally
add lemon juice of one lime to enhance the masala
Prepare your rice:
heat ghee add the onions and the garam masala wholes,add the boiled water ,add the salt
add the rice (drained well).adjust the salt.
cook the rice till 3/4 done 
dum cooking:
Now take out half  of the rice and add the masala add other half rice on top of the masala.
cover will foil and lid it well tight.
garnish with fried nuts,currents,mint ,corriander leaves,onions.
Note add the reserved fried oil on top of the layered rice ,this will also boost the aroma of the biryani.

Thursday, 11 September 2014

Vanilla chiffon butter cake

Actually this should have been my first cake post,OK now I am just not being overconfident but when it comes to cakes :-) ,my baking spirit s are hiiiigh:-) I just love cakes however I try new ones my cake darlings never let me down.Always chocolate cakes r our favs,I suppose everyone's !So here's one of my collection ,Vanilla chiffon cakes,oh yes Chiffon it is,this cake is soo soft that it was shaking like a jelly.

        Now baking this cake could b tricky but believe me it  is easy,that is if you are a regular Baker :-) There has been a problem for some of you whose cakes,ie,after baking would leave a depression in the middle.Now that's because you have faultered with the measurements,so do take care.
This cake is a basic one to birthday cakes.So go ahead and bake them gals:-) :-) :-)-)

Vanilla sponge cakes yields 2 ,8" layer or 24 standard cup cakes,lightly spray your cup cakes with pan grease before pouring the Batter.
Also a note ,parchment paper is the best for baking cakes as you want clean result
Large eggs at room temp.200 gms(4)
Granulated or castor sugar 400g(2 cups)
Whole milk 8 fl. Oz.(1 cup or 237 ml)
Unsalted butter112 g (8 tbs)
Vanilla extract 1 tbsp
All purpose flour 260gms(2 cups)( you could sub in cake flour here at 250 gms)
Baking pwd.10 gms(2tsp)
Salt 1/4 tsp

In the bowl of your mixer,whisk the eggs on high speed untill the eggs become foamy,and then gradually add the sugar slowly in one go.
Beat the eggs for about 5 to 7 mints until you reach that ribbony stage.
Meantime heat the butter and the milk in microwave /stove top and reserve it warm,coz you will have to add it that way.
Also have you flour,baking pwd.and salt sifted
Once your batter has reached ribbony stage,add the dry ingredients  at once with beater off and slowly start again in slow speed at first,then increase it slowly till well incorporated
Now ,take a clean bowl,take out 2 cups of ur cake batter and then add into the milk butter mixture.
Mix well and then add this back to the rest of the cake batter and finally mix all together.
Add vanilla essence and pour to cake pan and bake for 25 to 30 mins 
For baking in oven ,350 f for 25 mins and lower the temp. To325 f  till the cake is done 
But i feel the stove is better.
Let your cake cool and then turn over to your serving plate and the rest is yours....
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Wednesday, 10 September 2014


Unni appam ,our household favourite,actually my mom's favourite ,though she only cooks and serves others and has only one or two to herself :-) .My son stands right next to her while she prepares these 'ever to see 'lovely brown balls.soft on the inside and so crunchy on the outside.Our relatives and friends just love these and so my mom always prepares them..esp.for occasions.She's quite famous for her unni appams ,I don't have a clue why some call it karra appams ,actually both r totally different.Umma changes her recipe every now  and then,adding this and that,and Everytime she changes it just becomes more fabulous,kai punnium-meaning magic at hands:-) so here's her latest version ,till changes it again...

Raw rice 1/2 kl Good  quality
Jaggery 1/2 kl
1 cup coconut pcs
Cardamom pwd 1 tsp
Roasted black sesame seeds 1 tbsp
SMall jeera roasted pwd.1 tsp
Salt 1/2 tsp
3 tbsp Maida
3 tbsp rice pwd
1/4 tsp baking pwd.
Ripe plantains,(bananas)1/2kl
Cooked rice 1/2 cup

Boil jaggery in 1/2 cup water and stir well until it melts completely.keep aside.Sieve to remove any sediments.
soak the pachari rice (raw rice),for 3 hrs.
Grind rice and cooked rice like iddly batter.
Pour this rice mixture into a mixing bowl and add the jaggery into it.Jaggery shoud be cool.
Mix well and add all the pwds.
Add boiled and smashed bananas.
Roast the coconut pcs in ghee till golden brown.
Add the black sesame seeds and cool .
Add when cool
Prepare the appa karra with hot oil.
Right before starting to prepare add the baking pwd.
Note that the oil shoud be in moderate heat.
Pour the batter and toss the balls and brown them evenly
Enjoy !

Sunday, 7 September 2014


This is the inside recipe that i got from the KFC itself.Actaually its all in kls.but i have reduced it to cups size.
2 1/2 cups shredded cabbage
1 carrot chopped, very  small
1 onion chopped small
1 heaped tsp of white pepper
1 tsp of sugar
mayo 4 tbsp
just mix eveything up and chill before use.


CHICKEN TANDOOR,the best result is when u have a tandoor to make this ,in handy!this my personal recipe,the trick is obviously the marination.The more time it's set for indulging into the spices ,the tastier it gets:)
chicken 1 kl
ginger garlic paste in vinegar 2 tbsps
tandoori masala 1 tsp, salt to taste
a pich of turmeric
1/2 cup curd
garam masala 1/2 tsp
green chilli past 1/2 tsp
1 tsp of cornflour
1/2 of a beaten egg

 marinate all the ingredients to the chicken well and set aside for 12 hrs.
prepare the tandoor and cook till done :)
for frying :
if you dont have a tandoor ,deep fry in oil.
15 mints on each side in low flame 
note: when frying add the entire marinade along with the chicken into the oil.

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Friday, 5 September 2014


What more can u say for when u have a homemade mascarpone cheese ! This beautiful  Italian cheese is used  for many desserts like Tiramisu,Swiss rolls,Chocolate mousse,Ice creams,.... so the list goes on:)
Ingredients :
heavy cream 2 cups
lemon juice of 1 lime
just heat the cream for 3 mins and add the lemon juice to it. stir well for few mins. to boiling point or till the cream coats the back of the spoon.
Drain into a muslin cloth.I left mine in the fridge in a bowl.Thats it!I had a 1 1/2 cup of this cheese :)))
you should use this cheese immediately for your preparations coz its homemade after all,but worth the effort.

Thursday, 4 September 2014


I have tried so many swiss rolls at home and believe you me this is super best recipe i have ever found!
Soo soft that when rolled, the cake just stays rolled even when u try to straighten it:)
Ingredients:(recipe courtesy:hadia's labanese cusine)
6 eggs separated
6 tbsps siefted flour
6 tbsps sugar (powdered)
1 tsp vanilla essence
method :
1.beat  the egg whites on slow speed for 1 min.and then increase the speed to full speed till the egg whites turn full fluffy white
2.add the sugar, a tsp at time

3.once well incorporated well ,add the egg yolks ,vanilla essence,flour.Now beat for a mint and use a spatulla for the rest of the batter to fold in well.Grease pan with oil and lay parchment paper.
4.bake in preheated oven 200 c for 10 to 12 mins.,(pan size 37'x25')
NOTE: check the oven conditions, mine took 30 mins to bake :)but the end result was goooood.
the cake is ready once if the toothpick inserted comes out clean.Remove the butter paper.
Turn over the cake on to a clean kitchen towel and roll at once,let it cool.
for the filling:
nutella  2 tbps
mascarpone cheese 200 gms
banana smashed 1
banana chopped 1
1.mix all the ingredients and refrigerate  for half hour,except for the nutella
2.spread the nutella on the cooled cake, and then add the cheese filling.roll over the cake again.
for the ganache:
200 gms semi sweet chocolate
3/4 cup heavy  cream
1 tbsp sugar
1tsp butter
1.heat the cream and pour over the broken pcs of the chocolate in to a bowl.Add the butter and the sugar,stir and cool it aside.pour it over the swiss roll and garnish with almond flakes

Tuesday, 2 September 2014


A perfect meal for the weekends.This fleshy fish is perfect for special occassions.Fish biryani is the easiest to make,when it comes to others like chicken ,beef ,mutton,etc.
hamour fish 1kl
onions 1 kl.sliced
ginger garlic paste 1 tbsp
green chilli paste 1 tbsp
tomatoes 1/2 kl
powders needed:
turmeric pwd 1/2 tsp
corriander pwd 1 tsp
jeera pwd 1/2 tsp
garam masala pwd 1 tsp.
pepper pwd.1/2 tsp
salt to taste
biryani rice of your choice 1 kl,washed and drained(4 cups)
mint leaves 1/2 cup
corriander leaves 1/2 cup
curry leaves 2 strands
lemon juice of 1 lime
ghee( for rice )1/2 cup
garam masala whole cloves 1,cardamom 2 ,cinnamom 1 "
for garnishing fried onions ,cashews and raisins
hot water 6 cups(1 cup rice=1 1/2 cups of water)
1. first marinate the fish in a pinch of turmeric and red chilli.(each of 1/2 tsp)
2.shallow fry the fish in oil ,only for few mints,keep aside. the same oil the fish was fried in, add the onions,saute till they are translucent
4. add the ginger garlic paste and the green chillies ,cook for few mints.
5.add all the pwds,and the tomatoes mentioned above and add 1 cup water .cook for 15 mints
6. add the fried fish and leaves,lemon juice
7.cover and simmer for few more mints careful not to sitr well as the fish might crumble.
9 in a big vessel add the ghee ,when hot add the whole garam masala and the hot water
.When the water is boiling add the drained rice and cover and cook till 3/4  of the rice is cooked.
10.Dum Layering:Take out half of the rice and fill in the fish masala,and top it with the rest of the rice.
11.prick holes all through the layered biryany for the heat to get through
12 garnish finely with fried onions and cashews ,raisins.
NOTE: I usually take out the fish and layer it on top of the rice so they don't break off.


This is one of my favourite veggies ,so I grow them in my kitchen.My first try out at this recipe and it has turned out well.I remember I used to have it from gujarathi friends:-) That's where ,we actually started having fun eating vegetarian food.Back then my mom used to mix Gujarathi and Kerala flavours in her cookings.

 Ladies fingers/bindi 1/2 kl
jeera 1 tsp
oil 3 tbsps
Cummin pwd 1 tsp
fennel pwd 1 Tsp
corriander pwd 1tsp
onions 2 small ,chopped finely
turmeric pwd. 1/2tsp
chilli pwd1/2tsp
garlic chopped finely1/2tsp
green chillies 1 chopped finely
Salt to taste
onions 1 Big chopped
tomato 1
Jeera pwd 1 tsp
corriander pwd 1 tsp
PAv baji masala a pinch

1. Heat oil in nonstick pan and add the jeera seeds,fry the onions in low heat.keep stirring well.
2.Then add the garlic ,cummin, fennel ,corriander powders,a little salt,check not to burn the masala.
3.Off and let it cool.
4. Wash and pat dry the bindis on kitchen towel.Slit carefully in the middle only,like a pocket ,so the masala can stay well packed inside.
5.Place the masala,into the bindis and keep aside.
6.Heat oil and fry in low heat carefully so the masala will not come out.
7.In that time,fry the chopped onions to slight golden brown,
8. Add the jeera pwd,corriander pwd,salt,pav baji masala.
9Add the chopped tomatoes,salt to taste,stir well .
10.check the bindies and take them out of the oil them in masala and toss them.
Note :I just love to eat these with plain chapathis and dal:-)

Saturday, 30 August 2014


butter 100 gms
sunflower oil 2 tbsps
veggies needed to be shredded long are:
   cabbage 1 cup
    carrots 1 cup
   onions 1 cup
   green spring onions chopped 1/2 cup
   capsicums yellow 1/4 cup ,green 1/2 cup red 1/2 cup
sauces needed:
tomato sauce 1 tbsps
green chilli sauce 1 1/2 tbsps\
soya sauce 1 tsp
red chilli sauces 1 tbsps
ginger jullienne 1/4 cup
jeera  1 tsp
whole red chilli 4
curry leaves
boneless chicken shredded 2 cups
scramble eggs of 2 ,cut it 2 inches long strips
red chilli pwd .1 tsp, aginommotto 1/4 tsp
method :
1.first prepare the chicken ,marinate in  red  chilli pwd (2tbsp)fry in oil.and keep aside
2in oil add the jeera and the red kashmiri chillies ,curry leaves and add the gingers
3.add the sliced onions and saute for 5 mints 
4.add all the veggies one at a time ,keep stirring well.cook only till crunchy.
5then add all the sauces and check the salt and add the chicken.
6.add the eggs and stir and remove from heat 
7.this recipe is spicy so check for the salt content and the no. of  chillies added,you can reduce if required.


1.1/2 kl mutton liver
2.oil 2tbsp
3.onion shallots chopped 1 cup
4.curry leaves few
5.ginger garlic paste 1 tbsp
6.vinegar 1tsp
7.tomato paste 1 cup chillies slit 4
9 red chilli pwd.2tbsp
10turmeric pwd 1/4 tsp
11.jeera pwd 1 tsp
salt to taste
yogurt 1/2 cup
1.soak the liver in yogurt for 1/2 hr and then wash well and keep aside.
2.Inpressure cooker, fry the shallots in oil and add the curry leaves and the ginger garlic paste .stir well.
3.add the pwds and the tomato paste.combine well.add the liver and salt.
4.close the lid and cook for15 mints.after the whistle.
5.check if done and then add the green chillies ans simmer for 5 mints.garnish with corriander leaves.
6.serve with rotis and naans:)


raw rice 2 cups(soaked for 3 hrs)
1 cup cooked rice
1/4 cup basmati rice(soaked for 1 hr)
baking pwd. a pinch
salt to taste
egg 1
1.grind all together except for the baking pwd and the salt
2.just before making the appams add the baking pwd and the salt.
3 ofcourse you need the karra to make this:)
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Friday, 29 August 2014


Actually this is a traditional sweet,with a little variation.stays in the fridge for a long time,and best when eaten cold.
ghee rice 1/2 cup(the small version)soaked in water for 1 hour
sugar 1/4 cup
coconut milk 1 cups thick
1/2 ltr. fresh milk(i used long life brand)
chana dal cooked 1/2 cup
ghee 1 tbsp
cashews 1 tbsp
sulthanas 1 tbsps
plaintain bananas 2
cardamom pwd (1 tsp)
1. cook  the bananas in the cooker  for 3 to 4 whistles
2.and smash and make balls.Deep fry them in oil.

3.grind the soaked rice and the coconut milk,and sieve them.
4.pour the mixture into a vessel,add the fresh  milk ,sugar and reduce it in low heat,stirring slowly.
5.once the mixture is about to thicken add the dal,fried bananas,stir well .
6 careful not to thicken too much.
7.add the fried nuts in ghee.At last add a pinch of salt,cardamom pwd.leave it to cool.Add sugar if needed.
I love it the next day,from the fridge.:)                                     


maida 1 cup
eggs 5
sugar pwd.1cup
butter 100 gms
vanilla essence 1 tsp
baking powder 1tbsp
   for caramelising:
4 tbps sugar
pineapple 1 tin
pre heat the oven to 180 c .
1.caramelise the sugar and pour the same on to the bundit baking pan,layer the pineapple rings immediately.adding cherries and nuts on this optional:)
2.beat the butter and the sugar to creamy .
3.add the eggs one at a time,beating the batter 
4.add the vanilla essence,and the flour in the folding batter slowly with a wooden spatulla.
5.add the baking pwd 1tbsp.and pour into the pan that has been set with the pineapple rings.
6 bake for 40 mins ,the cake will be ready if the toothpick inserted comes out clean.
NOTE:to enhance the cake add the juice of the pineapple on the warm cake .
            Also invert the cake upsidedown only after the cake has been cooled 
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Thursday, 28 August 2014


One of the pricey recipes,and we cook this only on occasions.Its only lately that i' ve started to make this as my husband loves this !so eventaully we all do:)
one small goats head 
for the masala :
1/2 kl onions
1/2 cup ginger garlic paste
1/4 cup green chilli paste
oil 1/2 cup 
turmeric pwd. 1/4 tbsp
2 tbsps corriander pwd.
salt to taste
garam masala pwd 1/2 tsp
pepper pwd. 1/2 tsp
1.cook in oil , the onions for 3 to4 mins
2.add the ginger garlic paste and the green chilli pastes
3.add all the rest of the ingds. and give it a good stir.add 1/2 cup water and place the head onto the green masala.Cook this for 15 mints in the cooker .Serve this hot and garnish with corriander leaves


I just love paneer,actually i make them at home ,occassionally we do buy them from stores.Here 's how i made this recipe with my additions of one or two ingredients.i searched the whole web for the the perfect one and lastly i landed on Sanjeev Kapoors PAGE,i always land up there.I've always been his fan too ever since the show started on the zee tv show:)i"ve made almost all the chicken curries, in his menu,always a wonderful delight !I am no chef ,just an ordinary girl fiesting in the kitchen,so nothing can catch up to  this great CHEF:)


2tbsp oil
1 tsp cummin seeds
salt to taste 
1/4 tsp turmeric pwd.
1 1/2 tsp corriander pwd.
1/2 tsp cummin pwd.
1 chilli pwd
1cup fresh tomato puree
2 tbsp roasted peanut paste
1 tsp garam masal pwd
2 medium potatoes.peeled and chopped horiz.
1 cup shelled green peas
100 gms panne/cottage cheese 1 medium onion 
1 inch ginger pc.
8 - 10 garlic cloves
milk 1/2 cup
tandoori masala 1 tsp
1. grind to paste the onions ginger and the garlic to fine paste ,no water added oil add the jeera ,onoin paste cook till color changes to slightly brown
3.add the turmeric pwd and the potatoes,cook for 3 mins.
4.add the rest of the masala pwds and then the green peas.
5.add water 1/2 cup,simmer for 5 mints.
6.add the tomatoes and paneer,salt to taste,peanut paste and stir well
7. add milk and the tandoori masala,which is ofcourse opt.
NOTE you could skip the last step,for me this brings my curry that tangy taste i was looking for .


Monday, 25 August 2014


This fingerlicking curry could nearly drool all over the place ,so i always have this in plenty when made!Also for some of those who are allergic to kashmiri chilli ,this is one way to try this recipe.I always thought that hotel made butter chicken needed  a lot of hard work,I was wrong ,ofcourse my kitchen pantry is always stocked with all the homemade pastes and purees:).so do try this curry and send me your pics.
boneless chicken 700gms -1 kl
onions chopped finely 3
ginger garlic paste 1 tsp
green chillies 1tsp
curry leaves few
corriander leaves for garnishing
turmeric pwd.1/2 tsp
pepper pwd 1/2 tsp
corriander pwd.1 tsp/tbsp
salt to taste
cashew paste 1/2 cup 
poppy seeds paste 1 tbsp
thick coconut milk 1/2 cup
butter 200 gm
tomatoes 3 medium chopped
1.fry the chicken for 15 mints in butter (100gms)with a little salt and turmeric pwd (a pinch)
2.fry the onions in butter to slightly brown in color.
3.add the green chillies and the ginger garlic paste.stir well for 5 mins on low heat
4.add the pwds and salt ,add the tomatoes,all the pastes and the coconut milk.
5.check the water content ,add if needed,add the chicken and cook for another15 mints.on low heat.
6.check the salt and the chicken to see if done and serve hot .

Sunday, 24 August 2014

Thursday, 21 August 2014


My husband is a big fan of pepper,be it pepper chicken, pepper beef,salads with pepper.Its all PEPPER.
So i am always stocked with white and black pepper corns.This little back diamond has its healing powers too.Here's my tested and tried green pepper chicken curry recipe
Yields:serves 6
chicken 700 gms
onions 2 small thinly sliced
curry leaves few
ghee 2 tbs
corriander leaves a bunch
ginger 1' pc
cardamom 1
cinnamon 1'pc
fresh cream 1/4 cup
coconut milk thick 1 cup
turmeric powder 1/4 tsp
garam masala pwd. a pinch
pepper pwd black 1 tbsp
salt to taste
green chillies 2 slit
1.make the green paste with corriader leaves, ginger ,whole garam masalas green chillies.
2.marinate the chicken in the paste for 1 hour.
3.saute the onions in ghee to slighly brown.
4.add all the powders and the chicken,without the marinade,add the salt,coconut milk
5.cook till done and add the marinade,cook for 5 mints.
6.add the fresh cream and cook for another 1 min.
serve hot and enjoy with rotis and ghee rice.

Sunday, 17 August 2014


A quick and easy way to prepare breakfast on busy days,goes well with any kind of chutneys and curries

Basmati rice 1 cup
dry yeast 1/2 tsp
warm water 1/2 cup
sugar 1/2 tsp
salt to taste
coconut milk-half of one
egg white 1
  1. soak yeast and sugar in water to rise.
  2. soak the rice for one hour.
  3. grind all together at one go in grinder.
  4. let it ferment for 4 to 5 hours,or overnight.
  5. cook on thawa like dosa /appam.
  6. note:do not laddle the appam too thin,make thick ones for better result,Enjoy

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Saturday, 16 August 2014

Fish molly

pomphret 1kl
onions 3nos.
garlic crushed 1/2tsp.
tomatoes 1 small
curry leaves few
coconut milk thick 1 cup 
green chillies slit 3nos.
turmeric pwd. 1/2tsp
corriander pwd.1/2 tbsp.
pepper pwd. 1tsp.
salt to taste
1In coconut oil,add the 1 tsp mustard seeds.after crackle add the onions,fry till soft.
2.Add green chillies,garlic,pwds,salt,cook few secs.
3.Add the thick coconut milk,mix well and add the fish.
4.Serve with garnished curry leaves.Serve hot.                                                       
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