Monday, December 21, 2009


Milk - 4 cups
sugar - 1.5 cups
water - 4 cups
maida - 2 tbsp
Vanilla essence - 1/4 tsp
lemon juice - 3 tbsp

- bring milk to boil- add lemon juice and boil the milk for another 5 mins
- when the paneer and whey seperates, strain the paneer
- wash in cold water 3 - 4 times
- drain the water completely
- add the paneer ng it in a blender and grind for 30 seconds
- mix maida and paneer and made a soft dough
- make small balls out of it
- boil water and sugar together in a vessel
- when it comes to a boil add all the balls and allow that to cook in slow fire for 20 - 30 mins, partially closed
Serve cold...

Manjulas Kitchen.She cooked this in a pressure cooker.


aatu kal - 6
onion - 2 (finely chopped)
bay leaf - 1
cardamom - 2
cloves - 2
ginger garlic paste - 1 tsp
salt to taste
pepper powder - 1 tsp
chilli powder - 1/2 tsp
green chillies - 3 (chopped)
cumin powder - 1/2 tsp
turmeric powder - 1/2 tsp
corriander powder - 1/2 tsp
garam masala - 1/2 tsp
curry leaves - 10 - 15
oil - 2 tsp

- in a pan add oil
- add bay leaves, cardamom, cloves and onions
- add green chillies, add ginger garlic paste
- fry well
- add the aatu kaal
- add the salt, turmeric, pepper, chilli powder, corriander powder, cumin powder, garam masala and curry leaves
- mix welll
- add 7 - 8 cups of water
- pressure cook for 10 whistles
- serve hot with idiyappam or dosa or as a soup

Vah reh vah chef, Sanjay. Thanks for this wonderful recipe.

Chilli Mushroom

button mushrooms - 1 pac, washed and cleaned, cut into halves
capsicum - 1, cut into fine squares
green chillies - 4
salt to taste
red chilli powder - 1/2
pepper powder - 1/2 tsp
onion - 1 (finely chopped)
soya sauce - 2 tsp
chilli sauce - 1 tsp
tomato ketchup - 1 tsp
oil - to fry
garam masala - 1/2 tsp
ginger garlic paste - 1 tsp

- in a pan add oil
- add the onions and green chillies and fry
- when they change colour add mushroom and capsicum
- add the salt, ginger garlic paste, red chili powder, pepper powder, soya sauce, chilli sauce, tomato ketcup, garam masala
- mix well
- let it cook for 2 - 3 mins
- now add 1/4 cup of water
- cook until the masala is dry

Bharwan Bhindi

This recipe was taken my from favourite chef's site Though he had added lots of ingredients I just took the idea and made this recipe with the simplest ingredients and which came out too well. Thanks chef. MY hubby hates this veggie and this dish has become his favourite now.. Hats off to you!!!!

The original recipe comes from here:

ladies finger - around 1/4 kg, washed and dried in a kitchen towel
salt to taste
sambar powder - 2 tbsp
amchoor powder (dry mango powder) - 1/4 tsp
or lime juice - 1/2 lime
oil - 4 tsp
- cut the ends of the ladies finger and cut them into two slices
- slit open halfway through ladies finger. make sure that they dont get fully or else you cannot stuff into them.
- apply the paste inside the ladies finger
- in a tava or a 1" pan, add oil
- arrange the ladies finger slices and put the fire to simmer
- close the pan with a lid
- leave it to get cooked for 3 - 4 mins in low fire
- now remove the lid and turn over the ladies finger on the other side and fry the same way again.
- when done.. when they change the colour to golden colour... remove and serve as a side dish!!

Friday, December 18, 2009

Tomato Soup


tomatoes - 3 (roughly chopped)
onions - 1 (roughly chopped)
green chilli - 1
bay leaves - 2
garlic - 2 - 3
salt to taste
Butter - 2 tbsp
pepper powder - to taste
corn flour - 1/2 tsp

- in a pressure pan add the onions, green chillies,garlic, bay leaves and the tomatoes
- add salt to taste and add some water and pressure cook until soft
- leave it to cool down
- remove the bay leaves
- then grind it to a fine paste and stain it and leave it aside
- add butter in a pan
- add the tomato mixture and the pepper powder and bring it to boil
- mix corn flour with some water and mix that to the boiling mixture
- allow it to thicken
- serve



Its a kheer.. cooked in its own way.. easy to prepare and got its own taste.

milk - 4 cups boiled
bread - 2 slices
sugar - 7 - 8 tsp
cardamom powder - 2 pinches
saffron - 1 pinch
chopped cashews - 1 tsp
ghee - 1/4 tsp

- bring milk to boiling state
- remove the sides of the bread slices and then crumble them into bread crumbs.
- add the bread crumbs, sugar to the milk and allow that to thicken
- in a pan add ghee and fry the cashews till golden brown
- add that to the milk mixture, add the cardamom powder and saffron
- mix well
- serve chilled

Tarla Dalal, book.The book came free with my Microwave oven atleast 6 - 7 years back. Though I have tried this recipe multiple times.. it was never boring..An easy recipe prepared within seconds.

Liver soup

liver - 1/2 cup (chopped into fine squares)
onion - 1/2 (finely chopped)
tomato - 1/2 (finely chopped)
oil - 1 tbsp
water - 5 cups
salt to taste
pepper - 1 tsp
red chilli powder -1/4 tsp
corriander powder - 1/4 tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 1/2 tsp
corriander leaves - one handful chopped
- in a pan add oil
- add the onions and fry till they turn golden brown
- add the ginger garlic paste, salt, turmeric and tomatoes and fry for 4 - 5 mins
- add the liver and fry
- add the pepper powder, red chilli powder and corriander powder
- mix well
- add water and fry well- close the pan with a lid and allow it to coo till done
- add corriander leaves and allow that to boil till cooked
- serve as a soup
- or could be tasted as a rasam

Fish Fingers


My Dad and Mom had come over this weekend. I wanted to give them a soup and a starter. So i decided to make tomato soup and this starter. Amma, usually doesnt touch, cook or eat the sea food items where in Dad and My hubby are good at it. The funniest thing was MOm didnt know what It was and had a bite. She even had this as a starter until the finished the soup. We never told her... and on letting her know she was like.. I couldnt recognise the fish smell or the taste.. it was crisp and good..

O that was great success.. Even my Mom had this!!!Do try this recipe.. Easy to make.
I got sear fish in the market and asked the shop wala to cut the fish slices as we need for curry. Then I cut them into thin strips. Iam not sure if this wil work out with other fishes.. The taste was heavenly and dont ask.. the plate was all over before we could finish the soup.

fish - lengthly sliced as fingers ( I used sear fish here) - 1 cup
red chilli powder - 1/4 tsp
chopped curry leaves - 1/2 tsp
salt to taste
turmeric powder - 1/4 tsp
garam masala - 1/4 tsp
pepper powder - 1/4 tsp
ginger garlic paste - 1 tsp
cumin powder - 1/4 tsp
corriander powder - 1/4 tsp
oil - to deep fry
besan powder - 2 tsp
bread crumbs - 1 tsp

- in a bowl mix red chilli powder, salt, turmeric powder, corriander powder, pepper powder, garam masala powder, curry leaves, ginger garlic paste
- add the fish fingers and mix well and allow it to marinate for atleast 30 mins.
- now mix besan powder and bread crumbs in a plate
- toss the marinated fish fingers and leave it aside
- when it forms a coating, toss the fish fingers one by one between your palms to remove the excess coating
- heat the oil in the pan
- when the oil is hot add the fish fingers and deep fry till they turn golden brown.
- serve this as a starter.

Vah reh Vah chef - Sanjay.....Got this video from a friend and wanted to try this out when Dad and mom come here.. They did come and had a nice time ..!!!

Egg Sandwich

Bread slices - 6 (remove the sides)
Eggs - 4
salt to taste
pepper - to taste
pudina chutney - 6 - 8 tbsp
butter - 4 tbsp
onions - 2
green chillies - 2
- in a pan add oil
- add the finely chopped onions and green chillies
- fry till the onions turn golden brown
- add the salt and pepper to taste
- break open the eggs and make an egg burji
- mix well- leave it aside
- apply butter on the bread slices
- apply the pudina chutney
- then add the salt and pepper to taste
- spread the egg burji and close with another bread slice
- cut them into halves
- serve them as triangles
- serve then grilled as well

Mango Pickle (Avakkai)

The Source is from ME AND MY KITCHEN. This is the first pickle I prepared in my entire cooing life. And this came to be really awesome. My mom picked up a box of this pickle and she too it to Chennai. In her next visit after a few months she still searched for this pickle and again took some of them. And she had come last week and the rest and the remaining was again paced to be sent to chennai.. O i didnt want to lose this oppertunity to take a picture of my first experience. .. SO I did this now... But I prepared this pickle in the month of April 2009, but during the time I shifted my home in Aug, 2009.. I completely forgot about this pickle and it was inside the shelf until mom came and discovered the place where the pickle was.. BUt the worst part is my hubby never got an oppertunity to taste this even once..!!

Raw Mangoes – 2 ½ kg

Red Chilli Powder – 150 gms or increase as per your taste
Fenugreek Seeds – 25 gms
Mustard Seeds – 200 gms
Gingelly Oil – 500 ml
Salt (measurement given for powder salt and not for rock / sea salt) – 150 gms

- First wash the mangoes well and pat it dry with a cloth.

- Remove the seed alone from the mango and do not remove the thick shell behind the seed of the mango Now cut all the mangoes into 1 inch pieces and spread it in a cloth so that all the moisture content will be absorbed by the cloth.
- Dry roast the fenugrreek slightly till it smells well and let it cool well.
- Grind the mustard seeds to a fine powder and let it cool well in a plate.
- Grind the fenugreek seeds to a fine powder and let it cool well in a plate.
- Now mix mustard powder, fenugreek powder, red chilli powder and salt well and thoroughly with the help of a ladle.
- Do not use your hands while preparing pickle.
- Use a clean and dry ladle for the whole process so that pickle will last for a long time.- Now take a clean air tight container.
- Fill the base of the container with a little of oil.
- Put a little of powder mixture on the top of oil.
- Now addd few mangoes on the top of it.
Now again pour some oil on the top of the mango and powder mixture on the top of it and few mangoes on the top of it.
- Repeat the process until all the mangoes are done.
- While u finish the process add oil on the top of the container.
- Close the container now. Do not disturb this container for 3 or 4 days.
- After a period of 3 days, open the container and you can see the mangoes have absorbed the spice mixture and oil.
- you can find the oil will be floating on the top of the pickle.
- Now mix the pickle with a clean and dry ladle and repaet this process for every 3 days.
- Though we can start using this pickle after a period of 10 days, its good if we leave it for a period of 1 month and you will surely find the difference in taste at this time.
This mango avakkai will really be spicy and yummy!

Besan Ladoo

2.5 cups besan
2.5 cups powdered sugar
1 cup melted ghee
1/4 cup chopped almonds (badams)
1tsp cardamom powder
water - little

- add besan powder in a microwave oven.
- add 1/2 a cup of ghee
- sprinkle water on it and make it into a mixture
- the mixture would look like bread crumbs
- microwave on high for 6 minutes
- stir in between every 2 mins
- remove from oven and break the lumps
-leave it to cool
- mix sugar and cardamom powder and mix well
- grind this mixture in a mixer grinder until its a smooth powder.
- add the almonds / badams
- add the remaining ghee and mix well
- now this mixture will look like bread crumbs
- now make them into ladoos

Potato Cabbage roti

chappathi dough - to make 8 chappathis
potato - 2 (boiled and smashed)
cabbage - 1 cup
salt to taste
ginger garlic paste - 1 tsp
green chillies - finely choppped - 1 tsp
red chilli powder - 1/4 tsp
garam masala powder - 1/4 tsp
oil - to fry chappathi's
- in a pan add oil
- add the ginger garlic paste and green chillies
- fry till the raw smell is gone
- add salt, red chilli powder and garam masala
- fry well
- now add the cabbage and toss tilll the moisture is absorbed and fully cooked
- add the smashed potatoes now
- mix well
- allow them to cool
- seperate the stufing into 8 same sized balls
- Make chappathis's and place a ball of the stuffing inside
- now cover the chapathi and roll into a 1/2 " thick paratas
- cook on low flame on a tava
- drizzle oil on the parata's and serve.

Friday, December 4, 2009

Praline Vanilla Sponge Gateau

For the sponge:
Vanilla- 1 tsp

Butter-1 tbsp

Cashewnuts-2 tbsp
Sugar-3 tbsp

Basic Butter Icing
Unsalted butter, softened-75 g

Icing sugar-140 g
Milk-1-2 tbsp ( optional)

To make the cake:
- Beat eggs and sugar till thick and creamy and falls in thick ribbons when poured from a height (approx. 8-10 mins).
- Then add in flour ,vanilla and beat till it forms a real thick batter which is almost mousse like(approx.4-5 mins)
- Pour into a prepared round tin and bake in an oven at 180 degrees for 25-30 mins or till done

To make Butter Icing:
- Mix butter and powdered sugar to a smooth paste like consistency.
- Add milk if you need to make it a bit more loose.
- If you like your icing to be thick , double the recipe.

To make the Praline:
- Caramelise sugar on a medium flame till golden brown.
- Add nuts & butter to it and mix well.
- Pour onto a butter/tissue/parchment paper and let it cool completely.Crush/powder them into tiny bits.

Assembling the cake:
- Cut the cake horizontally into 2 or 3 [I cut it into 2].
- Sandwich each layer with 3-4 tbsp of butter icing.
- Sprinkle some praline in between the layers
- Spread the remaining icing on top and sides.
- Sprinkle the crushed praline on top and on sides.
- Cut into wedges and serve.

Divya and its mentioned that Divya got the recipe from RIA. Thanks both of you!!

Basic Pizza

basic bread dough (substitute atta with maida)
onions - 1 (cut into rings)
tomato - 1 (cut into rings)
salt to taste
chilli flakes - 1/4 - 1/2 tsp
tomato sauce - 2 tbsp
cheese - 1/2 cup grated

- roll teh dough into 1" thick roti
- prick the dough with a fork to make sure that the dough doesnt rise while its baking
- apply tomato sauce on it
- sprinkle some chilli flakes and then some cheese
- now arrange the onions and tomato rings
- sprinkle some salt on top
- cover the topping with the remaining cheese
- bake this at 220 degrees for 12 - 25 mins, or until done
- serve hot

Multi Green Chutney

(pudina, curry leaves and corriander leaves)

This dish could be relished by all. But the speciality of this chutney is that this for pregnnat women.As I am pregnant she taught me this dish. She told that this chutney will make them feel hungry and also help to digest the food fast. Thats true!! I was not able to bear the temptation to relish this dish and I had this atleast 4 - 5 in a day with all different possiblities.. with rice, bread as a green sandwich, idli and dosa.. and the worse part is I kept on feeling hungry every one hour.. O such a good idea for those ppl who really want to add on a bit of weight!!

pudina - 1 cup
curry leaves - 1 cup
corriander leaves - 1 cup
dried red chillies - 5 - 6
tamarind - 1 tsp
fresh grated coconut - 2 tsp
salt to taste
urad dal - 50 gms
grated ginger - 1 tsp
peeled garlic - 10 - 12
fenugreek seeds - 1 tsp
cumin seeds - 1 tsp
hing - 2 pinches
oil - to fry

To season:
curry leaves - 10 - 12
red chillies - 2
oil - 3 - 4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp

- in a pan add oil
- add urad dal, fennugree seeds, cumin seeds and hing
- fry till the urad dal changes colour
- add the tamarind paste, coconut, ginger and garlic
- fry well for 4 - 5 mins
- add salt, pudina, curry leaves and corriander leaves- fry well
- fry till they start giving out the oil
- now allow it to cool
- grind them to a fine paste
- in a pan add oil
- add mustard seeds, urad dal
- when the dal changes colour add the red chillies and curry leaves
- add the ground paste and fry for 6 - 7 mins in slow fire
- serve hot

This could be served with hot rice, idli, dosa

My maid Uma Maheshwari. She helped me to cook this chutney. And this tasted too good with rice.

Ghee Rice

rice - 1 cup
vegetables (carrot, beans, peas) - 1 cup chopped
corriander leaves - a handful chopped
salt to taste
ghee - 3 tsp
spices (cinnamon, cardamom, bay leaf, cloves) - 1 each
green chillies - 4 (slit in between)
onion - 1 (thinly sliced)

- in a pan add ghee and add the spices when the ghee is hot
- add the onions, green chillies, vegetables and fry until the onions are golden brown.
- add salt to taste
- add corriander leaves and add the rice and add water (2 cups)
- cook until done
- serve with a spicy curry.

Gonkura Chutney


This dish tastes good when served hot with rice and sesame oil. This is a Andra Dish. I always loved GONKURA from my child hood. This is also Known as Pulichaeerai kadanjal in Tamil Nadu.


gonkura - 5 bunches (leaves seperated and cleaned)
dried red chillies - 5 - 6
corriander seeds - 1 + 1/2 tsp
salt to taste
oil - 2 tsp

- wash and boil the gonkura leaves till cooked
- then add oil in a pan
- add the corriander seeds and the red chillies and fry for 3 - 4 mins till you get a very nice fragrance
- remove the water from the boiled leaves
- add the corriander seeds, chillies, salt to the boiled gonkura leaves- make these ingredients to a fine paste
- serve with rice and add sesame oil to that

My maid Uma Maheshwari.

Brazilian Chocolate Chiffon Cake

Flour - 2 +1/2 cup2.5 cup
sifted cake flour
sugar - 2 cups
baking powder - 2 tsp
instant coffee powder - 2 tsp
salt - 1 tsp
cinnamon powder - 1/2 tsp
refined oil - 1/2 cup
eggs separated - 5
water - ¾ cup
vanilla essence - 2 tsp
unsweetened baking chocolate melted - 1 cup
corn flour - ½ tsp


- Preheat oven to 180 degreees C.
- Sift cake flour,sugar,baking powder,instant coffee powder, salt and cinnamon powder together into large bowl.
- Make well in centre of the flour mixture; add oil, egg yolks, water and vanilla essence and beat until the mixture is smooth.
- Add melted chocolate to flour mixture ad blend well.
- In another small bowl combine the cream of tartar and egg whites.
- Beat until egg whites fluffy.
- Gently fold egg whites into chocolate mixture until well blended not stir.
- Pour the batter into greased 10-inch tube pan and bake for 50 minutes or until cake springs back when touched lightly with finger and decorate as u wish with chocolates or creams.


Balakrishna Saraswathy

Chicken Roast


This dish goes too well when served as a side dish. This dish is very simple and easy to make. It just takes less than 15 mins time to get cooked... dont ask me about the taste... It tastes Heavenly

Chicken (chopped) - 1/2 kg
ginger garlic paste - 1 tsp
salt to taste
black pepper powder - 1 tsp
red chilli powder - 1 tsp
tumeric powder - 1/4 tsp
garam masala - 1/4 tsp
oil - 2 - 3 tsp
water - less than 1/2 cup

- in a pan add oil
- add the chicken, ginger garlic paste, salt to taste, red chilli powder, pepper powder, turmeric powder and garam masala.
- mix well and fry for 4 - 5 mins
- keep mixing until the masala is fully coated on the chicken slices
- now add water and close the pan with a lid
- leave it medium fire and allow that get cooked for 10 mins
- chicken will cook very fast and its own oil and juices will vanish as vapours
- now remove the lid and mix well and fry till the chicken is dry
- serve with rice or as a side dish.

Nirmala Aunty, My neighbour aunty.. O no one can cook simple and tasty dishes like her. She is one of my inspiration.

Aatukaal Soup


This is a soup. Tastes too good. This is very good when consumed for those who have cold and this is healthy too.

aatu kal - (front leg) - 6
cumin seeds - 1 tsp
black pepper - 1 tsp
garlic (crushed) - 10 - 12
corriander leaves - 5 - 6 tsp (finely chopped)
turmeric powder - 1/2 tsp
water - 8 - 10 glasses

- wash and clean the aatu kal
- in a pressure cooker add water, aatu kal, chopped corriander leaves, salt, turmeric, crushed garlic, crushed black pepper
- leave that to cook for 6 whistles
- cook this in the night
- now leave that untouched till the next morning
- now again cook the same in the pressure cooker for another 6 whistles
- now all the juices will be strained and the soup will be tasty to drin.

- Granny. She is a wonderful cook. She makes this every time I have severe cold and fever.

Apple Cheese Cake

Arisi Muruku

This is a quick and a tasty snack. This could be prepared and stored in air tight containers.

Rice flour (aarisi mavu) - 1 cup
cumin seeds - 1 tsp
salt to taste
ghee - 1 tsp
water - as needed
red chili powder - 1/2 tsp
Oil - to deep fry

- add oil in a pan and allow that to get hot
- meanwhile mix flour, salt, cumin seeds, ghee, red chilli powder
- mix well until it resembles bread crumbs.
- then sprinkle water little by little and make that to a softer dough
- the dough should be softer than the chappathi dough.
- now tae a handful of dough and fill the muruku maker.
- press the dough maker directly into the hot oil
- and cook the murukku in slow fire and until crisp

Remove from fire. Then leave it in a paper until the oil is completely drained. When it cools down store them in an airtight container

Friday, October 2, 2009

participation in Side dish for Chappathi Event

Hi All,
From a long time I wanted to post this thanks blog. I was able to participate in Viki's Kitchen's Side dish for Chappathi Event.

I some how managed to send around 72 Entries. It was such an exciting event as we use these side dishes on day to day activities. This event has given me a good exposure to learn more recipes..

Thanks Viki akka!!!!!

Tuesday, September 22, 2009

Cabbage potato Dal Curry

cabbage - shredded - 1 cup
potato - 2 (peeled and cut into cubes)
water - 1 cupchana dal - 1/2 a cup
To grind:

grated coconut - 1/4 cup
onions - 2 (chopped)
tomatoes - 2 (chopped)
corriander leaves - a handful
green chillies - 4 (chopped)
salt to taste
red chilli powder - 1 tsp
ginger garlic paste - 1 tsp
turmeric powder - 1/2 tsp
dania powder - 1/2 tsp
To season:

oil - 2 tbsp
cloves - 2
bay leaf - 1
- in a pressure pan add oil
- add the bay leaf and cloves
- now add the vegetables and fry
- add channa dal
- add the ground masala
- fry for 2 - 3 mins until the raw smell is gone
- pressure cook for 2 whistles
- serve with chappathi or rice

Monday, September 21, 2009

Stuffed Capsicum (2)

Its a big mistake on my side..I did this lip smacking recipe.. but didnt follow my Hubby's instructions...
How dumb I could be?

These capsicums were too huge. I scopped out the inside stuff and removed the ends. Stuffed the potato masala. I also cooked in oil, it was also ready to eat.. But how did I ever forget to think How a person can eat that as a whole (refer to my first pic)?

Now when I was confused, my saviour, who saves and bears all the mistakes I do when I cook (my Hubby dear), came and rescued me.. But... Time was up and I had to rush. But he gave me an idea.

When you all look at my second pic, here we have all of them chopped into rings.. So the whole Idea was to stuff the capsicum and before frying it as a whole, fry each ring seperately until crisp and brown and serve!!

Isn't it easy? I had pledged me brains and It was not working.. so sorry dear viewers, my version of this recipe's final product will have all the ends crisp.. Where is the frying and crispiness in the inside part? So again , will be rectified in the next attempt.. Please excuse.!!!

Capsicum - 4
paneer - crumbled - 1 cup
potatoes - 4 (large - boiled and smashed)
salt to taste
vinegar - 2 tsp
ginger garlic paste - 2 tsp
turmeric powder - 1 tsp
red chilli powder - 2 tsp
cumin powder - 1/2 tsp
garam masala - 1/2 tsp
pepper powder - 1 tsp
corriander leaves - handful, chopped
oil to fry

- cut the ends of the capsicum
- remove the inside of the capsicum and it should look hollow.
- wash and keep it aside
- to make the masala, add oil in a pan
- add the ginger garlic paste
- add salt, turmeric powder, garam masala, red chilli powder, pepper powder, vinegar, cumin powder and mix well for 2 mins
- now add the paneer and potato masala and mix well
- add the corriander leaves and cook well until the raw smell is gone, Masala is ready!!

- now comes the stuffing part, as I have already apologied and asked sorry for my brains power cut, here Iam going to tell what was done and what will have to be done!!
- Now, stuff the capsicums
- add oil in a pan
- add the capsciums one by one, may be 2 at a time and close the pan with a lid
- every once in 2 mins, just roll the capsicum in such a way that all the sides of it gets cooked and changes it colour.
- when the sides are cooked, now place the capsicum in a standing position where the ends of the capsicum masala is cooked and turns crisp
- do the same for both the sides

What did I do here?
- I cut them into rings after they are cooked, so inside of the stuffed capsicum is not crispy

What should be done is:
- so after stuffing the capsicums, cut them into thick rings
- shallow fry in the pan using oil as how the fishes are fried, then the crispiness will be there on both the ends.

Kalmi Kabab

chicken legs - 4 (add slits to it to enable better marination)
curd (thick) - 1/4 cup
ginger garlic paste - 1 tsp
lemon juice - 1/2 tsp
red chilli powder - 1.5 tsp
pepper powder - 1/2 tsp
cumin powder - 1/2 tsp
garam masala - 1/2 tsp
salt to taste
tandoori colour - optional(here I have not added that)
Oil to fry
Method using stove:
- marinate chicken using all the ingredients except for the oil and lemon juice
- leave it out for 2 hrs
- more time the chicken is marinated, more tastier.
- now add oil in a pan
- when the oil is hot add the pieces one by one and leave it in slow flame, and close the pan with a lid
- cook slowly until cooked on one side, then turn it over and cover again
- add oil if necessary
- when cooked increase the flame and let it cook until it changes its colour to brown / get roasted
- sprinkle some lime juice on top and serve.

Method using grill:
- marinate chicken using all the ingredients except for the oil and lemon juice
- leave it out for 2 hrs
- more time the chicken is marinated, more tastier.
- now add oil in a grill pan
- preheat the oven for 250 degrees
- now add the chicken slices in that
- cover the pan with an aluminium foil and grill at 250 degrees for 20 mins
- by this time the meat will be cooked
- now remove the foil and grill for 10 mins
- turn the pieces the other side and grill for another 10 mins
- it will be roasted now
- add the lemon juice on top before serving.

Chettinad Chicken (Version 1)

(the way how its prepared in hotels..........)
This is a fantastic recipe which could be taken with rice or indian breads. This is an aunthentic Indian recipe. This is also called as Chettinad chicken or pepper chicken.
I was able to read the book and prepare this 2.5 years back and Iam repeating the same only today. What a taste? My Hubby was the first to finish it all!!

chicken - 250 gms
To Marinate:

curd - 1/4 cup
pepper powder - 1.5 tbsp
red chilli powder - 1/2 tsp
salt to taste
turmeric powder - 1 tsp
garam masala - 1/2 tsp
ginger garlic paste - 2 tsp
To season:

oil - 2 tbsp
onion - 2 (finely chopped)
tomato - 2 (finely chopped)
To garnish:

corriander leaves - 2 - 3 tbsp (chopped)


- marinate the chicken with all the ingredients to marinate and leave it in the fridge for 2 hrs.
- then pressure cook the marinated chicken with 1/2 cup of water until done
- add oil in a pan and add the onions
- fry till the onions turn brown
- add the tomatoes and fry
- when they are all smashed
- add the chicken and masala
- add the corrinader leaves and close the pan with a lid
- allow it to cook until the gravy thickens
- can be had either as a dry recipe or gravy
- goes best with rice or chappathi

Thanks goes to :

Tarla Dalal.I got her book as a free gift when I purchased my microwave. Thanks, recipe was awesome

Kaju Pista Katli

Hi all,Good to start the day with a sweet. I was having this kova in my stock for a week now. I was just confused about what to prepare. O yeah, weekend was approaching and can expect few guests home.So was able to prepare the microwave version of this sweet.I have also mention how to make this sweet for those who dont have a microwave.
This recipe took a very little time and o man.. was tasty too!!!!
As this was my first trial using my own imagination, I was not sure how the stuffing thing would work out, but tasted good though Im sure that the presentation and the right filling part is missing from my end.. ya ya needs correction, But this is the first time please excuse.

Sweetless kova/mava - 200 gms
sugar (powdered) - 1 cup
ghee - 2 tbsp
Cashew nut powder - 1/2 cup
pista powder - 1/2 cup
cardamom powder - 1 tsp
green apple colour - 1 pinch
pineapple yellow colour - 1 pinch

Method using Microwave:
- add kova, ghee in a microwave safe bowl.
- microwave at high (mine being 800W, thats HIGH) for 2 min
- now remove mix well
- add the sugar and cardamom powder
- mix and microwave again for 2 more mins
- now remove half of the portion and add cashew nut powder and the yellow colour to one portion of the mava
- sugar mixture
- mix well and microwave for 3 mins
- remove and cool
- to the other half , add the pista powder and the green colour, mix well and microwave for 3 mins and remove
- allow it to cool
- when cooled make balls in both the colour
- roll one colour being the base and stuff the other colour ball on the base and close it
- do that for vice versa colours.
- now the cashew nut being either inside or outside filling gives a different flavour and colour than whats the other one

Method using stove:
- add kova, ghee and sugar in a pan
- keep stirring until the ghee seperates
- add the cardamom powder and then mix well
- divide the kova mixture into two
- take one part of the mixture, add cashew nut powder and yellow colour
- keep it on the stove and stir until it forms a ball
- remove and leave it aside
- now add the green colour and the pista powder to the other half
- keep stirring until it forms the ball
- when cooled make balls in both the colour
- roll one colour being the base and stuff the other colour ball on the base and close it
- do that for vice versa colours

- now the cashew nut being either inside or outside filling gives a different flavour and colour than whats the other one


Thursday, September 17, 2009

Green Peas Dokla

A Quick, tasty, nutrious recipe either for Break fast, snack or a dinner or for anytime of the day!!
green peas - 1/2 cup (boiled)
besan powder - 1/2 cup
ginger - 1"
green chillies - 4
salt to taste
citric acid - 1/2 tsp /// lime juice - 3 tbsp
soda - 1/4 tsp
turmeric - 1/4 tsp
water - as needed

To season:
curry leaves - 4 - 5 (finely chopped)
green chillies - 2 (finely chopped)
mustard seeds - 1 tsp
hing - 2 pinches

Method using microwave:
- grind boiled peas, green chillies, ginger, salt, turmeric and citric acid / lime juice with little water to make a fine paste
- mix this with besan flour and soda
- add water as necessary to make a dough to the thickness enough to make idli
- pour the batter into greased microwave safe bowl, cover the bowl with a lid
- leave it in high (mine is 800 W) for 8 mins
- standing time is 2 mins
- allow it to cool
- remove and cut into squares
- Season them as the way mentioned before serving

Method using idli stand:
- grind boiled peas, green chillies, ginger, salt, turmeric and citric acid / lime juice with little water to make a fine paste
- mix this with besan flour and soda
- add water as necessary to make a dough to the thickness enough to make idli
- pour the batter into greased thattu idli stand and pour them and steam them till cooked
- allow it to cool
- remove and cut into squares
- Season them as the way mentioned before serving

To season: - add oil in a pan
- add mustard seeds, hing, curry leaves and the green chillies and fry for two mins
- add the dokla squares and fry for 2 mins
- serve with pudina chutney

Thanks goes to:
Tarla DalalI got her Microwave cook book with my samsung Microwave oven. This recipe was in my mind for a very long time and today came into relaity.

Tuesday, September 15, 2009

Achaari Baingan


Ingredients :
Eggplant diced – 1 large

Cumin seeds (Jeerakam)- 1/2 tsp
Fennel seeds (Perumjeerakam) – 1 tsp
Nigella/Kalonji – 1/2 tsp
Tomatoes chopped – 3 medium sized
Ginger-Garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Salt – to taste
Oil – as needed

Method :

- Put the eggplant in a bowl of cold water,wash them and drain the water.
- Then pat dry them with a towel.
- Heat oil in a pan and fry them in medium heat until they turn reddish
- Drain them into a a tissue paper. - Heat another pan and add little oil into it.
- When hot,add cumin seeds and allow it to splutter.
- Now add nigella seeds and fennel seeds and fry for a while.
- Then add chopped tomato and ginger-garlic paste and saute for a minute.
- Add coriander powder,turmeric powder,chilly powder and salt and stir well.
- Cook it for 3-4 minutesor until gravy thickens.
- Add the fried eggplant into the gravy and mix gently.
- Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.

Thanks goes to:


This dish was tempting me for a while.. I tried this today.. was so easy and delicious.. Something good without using the Onions

Monday, September 14, 2009

Mava Malpuna

For dough
1 cup plain flour (maida)

2 tablespoons melted ghee
a pinch of salt
ghee or oil for deep frying
For Filling
1/2 cup (750 grams) khoya (mava), grated

5 to 6 almonds, sliced
5 to 6 pistachios, sliced
1/2 teaspoon cardamom (elaichi) powder
1 tablespoon sultanas (kismis)
1 tablespoon sugar
a few saffron strands
For Sugar Syrup
1 cup (200 grams) sugar

1/2 cup water
a few saffron strands

For Dough
- Combine all the ingredients and knead into a firm dough using enough water.

- Knead well for approx. 5 to 7 minutes
- Allow the dough to rest under a damp muslin cloth for 10 to 15 minutes.
- Divide the dough into 12 equal portions.
- Keep aside.

For Sugar Syrup
- Dissolve the sugar in ½ cup of water and boil the syrup for 4 to 5 minutes.

- Add the saffron and mix well.

- Mix up all the filling ingrediants

- Divide the dough,roll out each portion of the dough into round shape.
- Place a portion of the filling in the centre and fload it
- Turn the edges of the kachori
- Deep fry the kachoris in hot ghee/Oil over a slow flame till the kachoris turn golden brown in colour.
- These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
- Drain on absorbent paper and allow the kachoris to cool slightly.
- Dip the kachoris in the hot syrup.
- Drain and keep aside.
- Serve hot or cold.

You can even serve these kachoris without dipping them in sugar syrup also.
Thanks goes to:
I tried this recipe. Just the same way its being told.
Came out too well, but felt the final product was so soft!!!