Wednesday, November 28, 2012

Curry Pasta

This is a very simple pasta recipe and a quick fix dinner.

To add a little zing to the  the usual indianised pasta ,I added home made madras curry powder.


Fusili or any kind of pasta - 1 pound

Capsicum - 1 chopped

Tomato - 1 chopped

Onion - 1 chopped

Ginger and Garlic  grated - 1 Tablespoon each

Salt to taste

Curry powder - 1 tsp

Oil - 4 tablespoon


Cook the pasta till al dente.Drain and keep it ready.

In a pan,heat oil.When hot,add the grated ginger and garlic.Then add the onion and saute till light brown.

Add the chopped tomato, and saute till it becomes mushy.Finally add the capsicum and cook for 1 minute.

Add the required amount of salt and curry powder.Add the cooked pasta and check for salt.

Serve hot.

Friday, November 23, 2012

7 Cups Cake/7 cups sweet

7 cups cake/7 cups sweet is a traditional sweet usually made for Diwali.

Last year,I tried this sweet for the first time and it came out too good.
This year,I made this for a potluck party.


Besan/Gram Dal flour - 1 cup

Grated coconut - 1 cup(only the white part)

Ghee/clarified butter - 1 cup (slightly melt it)

Boiled ,cooled Milk - 1 cup

Sugar - 3 cups(But can be reduced to 2 1/2 to 2 3/4 cup)


Mix all the ingredients in a bowl.Grease a plate with ghee.Keep a bowl of water ready for testing the consistency.

In a hard bottomed vessel,start heating the mixture on a medium-high heat.

The mixture will become watery at first and then will begin to boil.

Reduce the heat to medium.

Keep on stirring so that the mixture will not get burnt at the bottom.

After some time,The mixture will start to froth and will start leaving the sides of pan.Take a small amount and put in into the bowl of water and try to roll it into a bowl.

If you are able to roll into a soft ball,then it has reached the right consistency.

Transfer into the greased plate.Level with a greased bowl.

After 10 minutes, cut into square shapes.

Store in airtight container.

Friday, November 16, 2012

Vegetarian Chow Fun Noodles

In our family everybody loves noodles.So I always google for new noodle recipes.This recipe is adapted from website

The ingredients list is indeed long,but the final dish turned out so delicious and wholesome.


Flat fresh,rice noodles - 1/2 pound(Actual recipe uses fresh,flat rice noodles,but I substituted dry rice noodles and boiled in water till noodles were slightly soft)

Sesame oil - 1/4 cup

Extra  firm tofu -
1 (12-ounce) package
Garlic, finely minced -
2 cloves 

Shiitake mushrooms, thinly sliced -2 (I used button mushroom)
Baby carrots, sliced -
¼ cup (I used a packet of fancy cut carrots,broccoli and snap peas)
Broccoli florets and stems, cut into small pieces-
1 cup
Palm sugar, freshly grated (or light brown sugar) -
1 tablespoon
Ginger garlic paste (see tips) -
1 tablespoon
Chili garlic sauce -
2 teaspoons
Black bean sauce -
1 teaspoon
Vegetarian mushroom flavored stir-fry sauce -
2 tablespoons
Dark soy sauce -
1/3 cup

Yellow onion, cut into thin wedges - 1

Salt - to taste
Black pepper, freshly ground -
½ teaspoon
Cilantro leaves, chopped -
¼ cup


In a wok,heat oil.Shallow fry the tofu till lightly brown and drain in paper towel.

In the same wok,heat 4 tablespoons of oil and add garlic and cook until fragrant, then add the onions, ginger garlic paste and carrots. Stir fry until they are slightly translucent, then add the broccoli. 

Drizzle with about ¼ cup water. Stir fry for about 2-3 minutes. Add the mushrooms. Season with salt. 

Toss well. Add the tofu, palm sugar, vegetarian mushroom flavored stir-fry sauce, chili garlic sauce and black bean sauce.

 Finish with the noodles and cilantro. Drizzle with soy sauce

Stir well and allow the noodles to soften for about 2 minutes. Transfer to a platter. 

Drizzle with a dash of sesame oil.

Garnish with more cilantro.

Sunday, November 11, 2012

Corn flour Murukku

This is a very simple murukku recipe,made with store-bought flours.I took this recipe from Aval Vikatan magazine


Rice flour - 1 cup

Corn flour - 1/2 cup

Fried Gram Dal/Pottu kadalai Maavu - 2 Tablespoon

Besan - 3/4 cup

Chili powder - 1 tsp

Jeera/Cumin seeds - 1/2 tsp

Melted Butter - 2 Tablespoon

Asafoetida - 1/4 tsp

Salt - as required

Water - as needed to make the dough.

Oil for frying


Mix all the flour,jeera,chili powder,asafoetida,salt,melted butter.

Add water little by little to make a soft dough.

Heat  oil in a vessel.Test by dropping a little bit of murukku dough into the hot oil.If it rises immediately,then the oil is ready for frying.

In the murukku press,fix the thenkuzhal mold/achu(the one with 3 holes) and fill the dough.Start squeezing the handles of the press in a circular motion directly into the oil.

Flip the murukku so that it gets cooked on both sides. When frying sound subsides,remove the murukku form the oil and place it on a tissue paper to absorb excess oil.

Store in airtight container.

Saturday, November 10, 2012

Badham Halwa/Almond Halwa

Diwali is just round the corner!Hope everyone is gearing up making lots of sweets and savouries.

This year I wanted to try new recipes of sweets and savouries.So I chose the richest halwa of all,the almond halwa /badam halwa.


Almond - 1 cup

Sugar - 1 1/4 cup

Ghee - 1/2(1/4 +1/4) cup melted and warm

Cardamom powder - 1/2 tsp optional

Yellow food color - 1/4 tsp

Boiled Milk - 1/2 cup


Soak almonds in water overnight.Remove the skin and grind it in a mixie adding milk.

In a thick bottomed vessel,add the sugar and almond paste and start stirring on a medium flame.

First the mixture will be watery,because the sugar will start to melt.Slowly the paste will start to thicken.

At this point,add the color and ghee.After sometime,the ghee will be absorbed fully.

Keep a greases plate.Take a little bit of halwa and test it by rolling in the plate.If you are able  to make a soft ball,then you have reached the consistency.

In a greased vessel transfer the contents and add the remaining ghee and mix.

Garnish with slivered almonds.

Thursday, November 1, 2012

Madras Curry Powder

Madras Curry Powder
I always spend a lot of time in spices section be it Chinese or Indian or Mexican.Spices always fascinate me.

The madras curry powder is one spice blend which is available in all grocery stores.Ive bought this once but completely unsatisfied with the freshness.

So I decided to make my own curry powder and found this recipe in

I halved the recipe.


Coriander Seeds - 4 Tablespoon

Cumin seeds - 3 Tablespoon

 Mustard seeds -1/2 Tablespoon

Fennel seeds - 1/2 Tablespoon

Cinnamon stick - 3 inches

Peppercorns - 4 Tablespoon

Nutmeg - 1/2 Tablespoon

Cloves - 5

Cardamom pods - 6

Turmeric - 1 Tablespoon

Ground Ginger - 1 Tablespoon

Chili powder - 1 Tablespoon


In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and chillipowder.

Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.

Thursday, October 18, 2012

Microwave Carrot Halwa

Happy Navrathri to all readers!!Hope you are enjoying with your family and friends,indulging in sundal:-)

I made this super easy carrot halwa in microwave for the first day of navrathri and it contains less fat than the original stove top version.I adapted this recipe from Tarla dalal's carrot halwa(stove top recipe)


Grated carrot - 1 1/2 cups

Milk powder - 4 TB Sp

Sugar - 4 Tbsp

Ghee - 2 Tbsp

Cardamom powder - 1tsp

Cashew nut for garnishing


Mix carrot and ghee and microwave for 8 minutes by covering with a lid.

Grated carrots will become soft and cooked.

Add the milk powder,sugar ,stir and microwave for 5 minutes.

At the last minute of the cooking time add the cardamom powder and mix.

At the end of 5 minutes it would have attained a halwa consistency.

Garnish with cashewnuts.

Tuesday, October 9, 2012

Microwave Mysore Pak

Iam back to blogging after a long break!!

Today is my younger one's 3rd birthday.So I made this mysorepak in a microwave.The whole process takes 8 minutes!!Easy isn't it??

When you crave for mysore pak and you dont feel like going through the whole laborius process of standing in front of the stove with a ladle,you can try this.


Besan/chickpea flour - 1 cup

Melted ghee - 3/4 cup

Sugar - 2 cups

Water - 1  1/2  cup


Grease a plate with ghee.

Mix melted ghee and besan without any lumps.

In a microwave safe bowl(large enough so that the mixture does not overflow during the process),heat the sugar and water and microwave on high for 2 minutes.

Stir and then microwave on high for 2 minutes.

Now add the ghee-besan mixture,mix thoroughly and then microwave for 4 minutes.

Stir for every minute,as it tends to overflow.

At the end of 4 minutes,when you look at the vessel,pores would be formed all over.That is exactly the required consistency.

You will get the timing right after you give 1 or 2 tries.It depends on the microwave too.

Even I felt i should've reduced 40 second during my last minute .I got a little bit hard texture.

Transfer into the plate and after 2 minutes cut into desired shape.

Sunday, September 9, 2012

Rava and Coconut Burfi

Ive tried similar kind of burfi only with coconut.It will be slightly soft and chewy.

This recipe is my chithi's recipe handed over to her by her MIL.It uses a combination of sooji/rava and coconut.The sooji gives a little hard texture  to the burfi.


Sooji / Rava - 1 cup

Grated coconut - 1 cup

Sugar - 1 3/4 cup or 2 cups if you want it to be sweeter

Ghee - 2 tablespoon

Powdered Cardamom - 2tsp

Method :

Grease a plate.

Slightly roast grated coconut and rava separately till i tbecomes slightly golden

In a thick bottomed vessel add the sugar and  just enough water to cover the sugar.

Heat the mixture on high until it starts boiling.Reduce the heat and allow it to cook till you get one string consistency.

Now add the coconut and rava and keep on stirring for every 2 minutes on medium heat.

Once when the mixture starts leaving the pan,add the cardamom powder  and 2 tablespoon of ghee.

Transfer the contents into the greased plate,level it with a flat bottomed cup and allow it to cool for 5 minutes.

Cut into desired shapes

Tuesday, September 4, 2012

Hershey's best brownies

Ive tried 3 or 4 brownie recipes so far and this one will surely be in my recipe binder.It uses simple and very few ingredients and so easy to make.

Recipe courtesy : Hershey's

I didn't make the frosting.


All purpose flour - 1/2 cup

Cocoa Powder -  1/3 cup

Unsalted Butter melted - 1/2 cup

Sugar -  1 cup can be reduced to 3/4 cup

Vanilla essence -2tsp

Baking Powder - 1/4 tsp

Salt - 1/4 tsp

Eggs -2

Chopped Walnuts - 1/2 cup


Preheat oven to 350degF. Grease a 9 inch square pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour,  
cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Cut into squares.

Yield - 16 brownies

Saturday, August 25, 2012

Homemade Paneer

Ive never made paneer before at home fearing how it will turn out.But when I made my paneer at home I realised how easy it was and Iam never gonna go back to store bought paneer.These paneer cubes were made from low fat milk.


Low fat/2 % milk - 6 cups

Lemon juice - 4 tablespoon

Utensils needed:

Colander lined with cheese cloth

Pan filled with water used as weight.


Heat milk in a thick bottomed vessel on a medium-high flame.Keep stirring intermittently to keep it burning in the bottom.

When milk starts to boil,add 2 tablespoon of lemon juice to the milk and switch of the flame.Stir it.Then add another 2 tablespoon of lemon juice and stir.By this time the milk will start to curdle.If it hasn't,you can add 1 or more tablespoon of lemon juice.

The milk solids will start to separate and you will get a clear yellowish/greenish liquid which is called the whey.

Milk solids separated from the whey

Pour the contents into the cheesecloth lined colander.Rinse it with cold water to get rid of lemon smell.

Gather the ends of the cheese cloth and make it as a bundle and squeeze to remove extra water.

Tie it and hang it for about 30 minutes and allow it to drain.

Bundle tied for the water to drain

Now wrap the paneer and fold the cheesecloth on all the four ends like a square making sure the ends does not crumble.Place weight over for about 1 hour.I used a pan filled with water.

Then refrigerate the block for about 2 hours.It will become firm.Cut into cubes .Use immediately or store the cubes and use the next day.

Wednesday, August 22, 2012

Banana Bundt Cake

It feels good to be back in blogosphere.Ive been down with flu and cough and literally there was no trying-out new recipes..Just we had the usual food.I missed blogging and baking.This cake was baked more than 2 months before.I like to bake bundts because it is so easy,simple and don't need frosting at all.

I took this recipe from dulcedough website and made some changes.It had a rum glaze but i skipped that.


All purpose flour - 2 1/4 cup

Baking powder - 1 tsp

Baking Soda- 1/2 tsp

Salt - 1/4 tsp

Unsalted butter - 1/2 cup softened at room temperature

Sugar - 1 cup

Eggs - 2

Ripe bananas mashed - 3

Sour cream - 2/3 cup I used homemade yogurt

Vanilla extract - 1 tsp

Walnuts - chopped1 cup

Semisweet chocolate chips - 1 cup I didn't add 


Preheat the oven to 350deg F.

Combine flour,baking powder,baking soda and salt.

Add the mashed bananas, sour cream, and vanilla and mix until combined.Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Gently fold in the walnuts.Pour batter into prepared bundt pan and bake for 40 - 50 minutes or until a toothpick inserted into the cake comes out clean. 

Cool cake in the pan for 5 minutes, then invert onto a cooling rack and cool completely.

Wednesday, July 18, 2012

ChickPeas/Garbanzo Beans Kaara Kuzhambu

This is yet another recipe of Menu Rani Chellam(from Jaya TVs Arusuvai Neram show)

When you run out of veggies this is the best bet.This is an authentic recipe of Tamilnadu's kaara kuzhambu.


Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker

Onion - 1 medium sliced

Tomato - 1 chopped

Dry red chillies - 2

Mustard seeds - 1 tsp

Methi/Fenugreek seeds - 1/4 tsp

Coriander powder r- 2 tsp

Chili powder - 1tsp

Turmeric powder - 1/2 tsp

Tamarind - size of a lemon soak din water

Extract about 2 cups of juice

Salt to taste

Oil preferably gingelly oil - 1/4 cup

Curry leaves - a sprig

Grind the following into  a paste :

Grated coconut - 2 tsp

Poppy seeds - 1 tsp

Cashew nuts - 5 or 6


Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.

Add the curry leaves and then the onions.

Saute till onions turn translucent.

Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.

Now add the paste and saute till raw smell goes off.

Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.

Serve with plain rice.

Thursday, July 12, 2012

Cinnamon Chocolate Bundt Cake

 I finally bought a 12 cup bundt pan!!!YAY!!

I had bookmarked a lot of recipes even before my pan arrived..

The foodlibrarian website has tons of bundtcake recipes to choose from.I tried a simple cinnamon chocolate bundt cake. It was super moist,soft and tasted yummmmmm!!

Thanks to Mary(of foodlibrarian) and Ellie of Vintage Victuals !!


Water - 1 cup

Vegetable oil - 1/2 cup

Unsalted butter - 1 stick

Unsweetened cocoa - 1/4 c plus 1 T (or 5 T)

All-purpose flour - 2 cups

Sugar - 2 cups

Salt - 1/2 tsp

Cinnamon - 1 1/2 tsp

Buttermilk - 1/2 cup

Baking soda - 1tsp

 Eggs - 2

Vanilla - 1 tsp


Bring to a boil in a pot: Water, oil, butter and cocoa

In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon

Add the chocolate mixture to the flour and mix until combined.

Add the buttermilk and baking soda and mix.

In a small bowl, combine the eggs and vanilla. Add to the batter and combine.

Pour batter into greased 10 or 12-cup Bundt pan  and bake in a preheated 375 degree oven for 30-35 minutes (the original recipe says 25 minutes, so start checking then).

Cool in pan.

Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk or water.

Monday, July 9, 2012

Strawberry Bread

I know Iam not blogging regularly.This is because my kid's summer vacation has started and we had been to my BIL's place for vacation.

This time we had great fun camping at a state park.The kids really enjoyed a lot.It was a nice experience for them being without TV,video games for 2 days.

I had made this strawberry bread more than a month ago.It was lying in my draft.Strawberries are aplenty in stores now.So I never miss to grab a box of these antioxidant-rich fruit during errands.

Recipe courtesy

I halved the recipe to make 1 loaf and made some changes according to reviews.


All purpose flour -1 1/2 cup + 1 tablespoon

Baking soda - 1/2 tsp

Sugar - 1 cup-- can be reduced to 3/4 th of a cup

Salt - a pinch

Cinnamon Powder - 1 1/2  tsp --I reduced it to 1/2 tsp

Strawberries - 1 cup chopped-- I added another cup to make it 2 cups.

Vegetable oil - 1/2 cup

Eggs - 2 beaten

Pecan - 1/2 cup chopped optional--I didnt add.

Method :

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 x 5 inch loaf pan.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaf out  and cool completely.

Tuesday, June 26, 2012

Choco Carrot Loaf

Nowadays I spend more time on Pinterest!!I get sucked in there for a long time even more than facebook.I had pinned this recipe onto my boards long time ago.Actually I have a lot of recipes pinned to be tried.

Finally made up my mind to bake this when my son asked me to bake a chocolate cake.I didnt want to bake a simple plain chocolate cake.I wanted a veggie or fruit as one of the main ingredinets in addition to the chocolate.So I googled up and found this recipe here.It sounded healthy and it was moist and delicious.

Thanks Rita of Mochachocolata!!


Allpurpose flour - 1 cup

Baking Powder - 1 tsp

Baking Soda - 1tsp

Sugar -3/4  cup

Unsweetened Cocoa Powder -1/4 cup and 2 Tbsp

Cinnamon Powder - 1tsp

Salt - a pinch

Vegetable oil -1/2 cup and 1 tbsp

Vanilla extract - 1 tsp

Grated Carrot - 1 1/2 cup about 3 medium

Eggs - 2

Handful of semisweet chocolate chips -didnt use because I didnt have any.

Method :

Preheat oven to 350F, lightly grease a  loaf pan. Place eggs, sugar and vanilla in a mixing bowl.

 Mix flour, baking soda, baking powder, salt, and cocoa powder in another bowl. Beat eggs, sugar and vanilla mixture until pale, add flour mix and beat until well mixed, add grated carrots, mix well.

If using chocolate chips fold in the batter.

 Pour the batter into a loaf pan bake for about 30-40 minutes or until a toothpick inserted in the middle comes out clean.Mine was done in 50 minutes.

 Let cool in the oven for 10 minutes, and turn onto a wire rack to cool completely

Sunday, June 24, 2012

Poondu / Garlic Kuzhambu

I never miss Menu rani's Arusuvai neram in JayaTv..This was featured in her one of her shows last month.We have a family recipe of Poondu Kuzhambu,but this was slightly different from what we make.So just thought of trying this for lunch.It tasted great with plain rice.


Roast the following in 2tsp of oil and grind it into a smooth paste:-

Coriander Seeds -2 tbsp

Garlic pods - 4

Whole black pepper -1 tsp

Dry red chillies -6

Black gram/Urad dal -  1tsp

Curry leaves - a handful

Other ingredients:

Garlic cloves - 6

Shallots - 6

Cumin seeds - 1tsp

Mustard seeds - 1 tsp

Turmeric powder - 1/2 tsp

Tamarind - lemon sized

Salt to taste

Sesame oil - 5 tbsp


Soak the tamarind in water and extract about 2 cups.

Heat the oil in a pan.When hot add the mustard seeds.When it splutters,add the cumin seeds.

Then add the garlic and saute for 2 minutes.Now add the shallots and saute till translucent.

Now add the turmeric powder and then add the thick extract.When it starts boiling,simmer  for about 5 minutes till raw smell goes off.

Now add the paste,required amount of salt,stir well and simmer for another 5 minutes till the kuzhambu becomes thick.

Garnish with curry leaves.

Serve with rice.

Monday, June 11, 2012

Brownie Muffins

This muffin is definitely for the chocoholics as it contains cocoa,nutella and chocolate chips.
There can never be an overdose of chocolate for the chocoholics..Isn't it??

I followed the recipe featured here.


Self Raising Flour - 1 1/2 cup

Ground Hazelnuts - 1/2 cup

Cocoa powder-1/3 cup

Sugar -1/3 cup

Melted Butter - 60 grams

Chocolate Chips -1/2 cup

Nutella -1/2 cup

Milk -3/4 cup

Sour cream -1/2 cup

Egg - 1 lightly beaten


Preheat the oven to 400deg F. 

In a large bowl, combine flour, cocoa powder, sugar.

Add in the nutella, egg, milk, sour cream and butter. Gently stir to combine.

Stir in the  chocolate chips. Spoon the mixture into a prepared muffin tray.

Bake for 20 – 25 minutes.

Sunday, May 27, 2012

Starbucks Banana Walnut Bread

If you love pastries from Starbucks,you would definitely love this.The other day I was searching for recipe of banana bread and I found this recipe in this blog .I never knew Starbucks actually hands out recipe cards to their customers.This recipe of Starbucks is surely a keeper.

It turned out very moist,soft and tasty.


All purpose flour - 2 cups

Baking soda - 1tsp

Salt-1/4 tsp

Sugar -1 cup.But i added only 3/4 cup and still it was sweet enough

Vegetable oil -1/2 cup

Vanilla extract - 1tsp

Buttermilk - 2 tbsp.I substituted sour cream

Banana -3 mashed

Walnuts -1/2 cup and 1/3 cup chopped


 Pre-heat the oven to 325 degrees. 
 Grease a 9x5x3 loaf pan and dust with flour.

 Blend together the flour, baking soda and salt and set aside.

 Mix together the egg, sugar, and vegetable oil until combined.

 Add the flour mixture and when blended, add the sour cream, vanilla, and mashed bananas and mix until combined.

  Fold in
½ cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining chopped walnuts.

Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

 Cool for 10 minutes on a wire rack before removing from pan.

Friday, May 11, 2012

Chettinad Vegetable Curry

Ive been blogging soooo many baking recipes of late and I realised that my blog needs more south Indian recipes.So I decided  to publish this post which was in my draft for about 2 months.This recipe is authentic chettinad recipe.It is from Tarla dalal's "Popular Restaurant Gravies"book.This book has all the copycat restaurant gravy recipes.If you like making restaurant-like gravies,go on and buy this book.

First basic chettinad paste should be made.It can be made before hand and can stored in freezer.If doing so.avoid adding coconut and while the subzi is being made add coconut milk at the end.

Ingredients for the paste:

Poppy seeds- 2 TBsp

Cashew nuts - 1 Tbsp

Cumin seeds - 1 Tbsp

Fennel seeds - 1 tsp

Coriander seeds - 1 tsp

Dry red chillies  - 2

Cloves - 3

Cardamom - 3

Cinnamon - 2 inch

Grated coconut - 1/2 cup

Salt to taste

Oil - 2tbsp

Method for making the paste:

Combine the poppy seeds and cashew nut and soak in warm water for 10 minutes.drain and keep aside.

Heat oil in a pan and add cumin seeds and fennel.

When they crackle add the coriander seeds,red chillies,cardamom,cinnamon,cloves and coconut and mix well and saute in a medium flame till you can smell a nice aroma.Allow it to cool.

Mix with 1/4 cup of water,salt,poppy seeds and cashewnut and grind into a smooth paste.

For the curry:

Chopped and boiled mixed vegetables - 2 cups (a combination of carrots,cauliflower,beans,capsicum)

Onion - 1 chopped

Tomato - 2 chopped

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Oil - 4 tbsp

Milk - 1/4 cup

Salt to taste

Prepared chettinad paste as required


Heat oil in a pan.When hot,add the onions and saute till translucent.Now add turmeric powder,chilli powder and saute for 1 min.

Now add tomatoes and saute till tomatoes become mushy and oil seperates.

Then add the paste and saute.Now add the vegetables and little bit of water and allow it to boil for 3 minutes in a medium flame.

Finally add milk and salt and simmer for 5 minutes stirring occasionally.

Serve with steamed rice or roti.

Saturday, April 28, 2012

Chewy Cocoa Brownies

Iam back after a loong break.I was bit tied up with my third grader.His state tests got over last week.So last month was a lil hectic,preparing him for his tests...

So coming to this recipe,I made these for a potluck during the spring break,spotlight being kids.So i decided to make this kid-friendly dessert.It can be served with vanilla icecream.

It turned out so good that they were gone in a flash.

Recipe courtesy:Very best baking website


All purpose flour - 1  1/3 cup

Sugar - 1 2/3 cup

Un sweetened Cocoa -3/4 cup

Melted Unsalted Butter - 3/4 cup

Baking powder - 1/2 tsp

Salt - 1/4 tsp

Eggs-2 large

Vanilla extract -2 tsp

Water -2 tbsp

Chopped walnuts - 3/4 cup


 Preheat oven to 350ยบ F. Grease 13 x 9-inch baking pan.

Combine granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

Bake  for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

Wednesday, March 28, 2012

Nutella Banana Bread

Recipe taken from ouichef

Nutella + Banana = heavenly combo !!!!!

I halved the recipe to make 1 loaf.This recipe is featured in foodgawker and man!!!foodgawker makes me hungry all the time and I end up trying at least 1 recipe every time I browse that site.


All purpose flour - 1 1/2 cups + 2tbsp

Baking soda - 1 tsp

Cinnamon - 1/4 tsp

Eggs - 2 at room temperature

Sugar - 1 cup

Vegetable oil - 1/2 cup

Mashed bananas - 2 large

Nutella - 1/3 cup

Vanilla-1 tsp

Salt -a pinch

Sour cream or yogurt -2tbsp

Hazelnuts toasted and chopped - 1/2 cup


Heat oven to 350 deg F.

Line a loaf pan with parchment paper.

Sift together flour, baking soda, cinnamon, and salt into a bowl.

 Beat together eggs and sugar in bowl until pale.

Add oil and then mix banana,yogurt,nutella and vanilla.

Fold in flour mixture and hazelnuts.

Pour it into the prepared loaf pan and bake for about 1 hr.

Cool loaf in pan for 10 minutes and then turn loaf into a rack.Cool completely and then slice it.

Thursday, March 22, 2012

Chinese Five Spice Noodles

I had this recipe bookmarked long time ago.But I never got a chance to make this.So last week on my usual errand to 99 ranch store,I picked up a packet of this Chinese five spice powder. Its a mixture of ground star anise,cinnamon,cloves and fennel and sichuan pepper corn.The Chinese believed that number 5 has healing properties and that it why it contains five distinctive spices.Its widely used in meat preparation.

But the noodles turned out to be tasty and aromatic and was different than the usual noodle recipes.

Recipe adapted from serious


Imitation egg noodles - 1 pound(original recipe calls for cellophane noodles)

Soy sauce - 3 Tablespoon

Chili paste -3 tsp
Five spice powder - 2 tsp

Garlic minced - 4 (2 for saute and 2 for the sauce)

Ginger minced - 2 tbsp

Vegetable broth - 1/2 cup

Broccoli - 1 large stems and stalk removed

Carrot - 1 julienned

Cabbage - 1 cup shredded

Onion - 1/2 chopped(didn't use)

Scallion - 2 chopped

Sesame oil -2 tbsp(for the sauce)

Vegetable oil  - 3 tablespoon

Pepper powder - according to spice level


Heat water in a pot and when it starts boiling,switch off the stove , drop the noodles and soak for 5 minutes. Drain and keep them ready.

Mix together the soy sauce, sesame oil, chili paste, ginger, garlic and five-spice powder in small bowl.The sauce is ready.

Place a large wok or saute pan over high heat. Pour in the oil, and then add the onion(I used white part of scallion). Cook, stirring often until translucent, about 3 minutes. Toss in the garlic and cook for another minute. Then add the broccoli, carrots, cabbage, broth, and finally the soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender.

Toss in the scallions and egg noodles. Stir well, and cook until the noodles are coated in the sauce. Season with salt and pepper to taste.

Monday, March 12, 2012

Microwave Potato chips

I couldn't believe that Microwave potato chips would be crunchy and crispy like those made in deep fryer till I tried making this at home.I followed the recipe featured in eating was super easy and quick to make and healthier too.


Yukon potatoes - 2 washed and scrubbed.
Cut them into thin slices.

Olive oil - 3tbsp

Salt to taste


In a bowl add some olive oil and salt and mix well.Toss the slices and mix well.Arrange the sliced potatoes on a greased  microwave safe dinner plate without overlapping.

Microwave on high power for 2 to 3 minutes.When the edges start to brown flip them and microwave again for 2 minutes or till they become crispy and slightly brown.

Take care not to scorch them.

Transfer them into another plate and allow to cool them completely.

Serve with any dip of your choice

Wednesday, February 22, 2012

Cauliflower Fusili Puttanesca

I can have pasta for any meal.This simple pasta dish was made by my DH.It was adapted from the recipe featured in Real Simple Magazine.


Penne pasta - 3/4 pound We used tricolor fusili pasta

Chili flakes - 2tsp

Pepper powder - 2tsp

Garlic - 2tbsp minced

Capers - 2 tbsp

Kalamata olives(pitted) - 1/4 cup

Cauliflower - 1 medium separate into small florets

Tomato - 2 chopped

Parsley - 2 tbsp

Grated Parmesan - for sprinkling on the top(optional)

Kosher salt - as required

olive oil - 5tbsp


Boil pasta in sufficient amount of water till Al dente.

Heat oil in a pan.When hot,add the garlic and saute for 2 minutes.

Now add the cauliflower florets and saute till it gets cooked but still crunchy.

Then add the olives,capers and tomato and saute till tomato becomes mushy.

Now add the chili flakes,required amount of salt.

Finally add the pasta and cook for about 2 minutes.

Then add the parsley and grated Parmesan on the top.

Serve hot.

Friday, February 17, 2012


Omapodi is one savory which I don't make often at home because murukku/chakli is our favorite.

It was rainy outside and I so i wanted to make this simple omapodi to be served with coffee.Its so simple to make and it takes less time than any other savory item.


Besan/Chick pea flour - 2 cups

Rice flour - 1cup

Omam/Ajwain/Carom seeds - 1 Tbsp

Asafoetida - 1/2 tsp

Chili powder - 2 tsp

Salt to taste

Hot oil - 2 tsp

Oil for deep frying

Thenkuzhal press with the disc which has tiny holes.


Heat oil in a deep pan.

Grind the ajwain seeds with 1/2 cup of water and filter it and reserve the water.

In a bowl mix the besan,rice flour,salt,chili powder,asafoetida,2tsp of hot oil,reserved water.

Add more water to make it into a pliable dough.In the thenkuzhal press add the dough.

When oil is hot,squeeze the handle of the press over the oil in concentric circle about 6 inches in diameter.When slightly cooked turn over to the other side ad let it cook till there is no more hissing sound of oil.

Note:Omapodi cooks fastly than murukku and it can get burnt easily.

Drain on an absorbent paper and store in airtight container.

Serve with hot tea/coffee

Tuesday, February 7, 2012

Carrot and Pineapple Loaf

I usually bake  on Friday evenings or Saturday afternoons.Iam really into healthy baking these days.This loaf has no butter and is loaded with healthy carrots,walnuts and the pineapple gives a tropical touch.

Recipe source:Adapted from Blissful Baker ,Sugar Duchess originally from the book"The taste of home baking".I tweaked the recipe to make it even more healthier by substituting a part of all purpose flour with wheat flour.


All purpose flour - 3/4 cup

Wheat flour - 3/4 cup

Baking soda - 1/2 tsp

Salt-1/4 tsp

Sugar-2/3 cup

Freshly ground cinnamon -1/4 tsp(1/2 tsp in the original recipe)

Freshly ground cardamom- 1/2 tsp not in the original recipe

Corn oil or vegetable oil -1/2 cup

Whole Egg - 1

Egg white- 1(i omitted this)

Grated carrot - 2 medium

Crushed pineapple - 3/4 of 8 oz can drained (After tasting a slice I felt that shoud have added the whole can)

Vanilla essence - 1 tsp

toasted and chopped pecans - 1/2 cup(I substituted walnuts)


1. Preheat oven to 350 degrees F and line  a 8×4 inch loaf pan with parchment paper,makes life lot more easier.

2. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, cardamom and salt.

3. In a separate bowl, lightly beat the egg . Add carrots, oil, pineapple, and vanilla. Mix thoroughly.

4. Pour wet ingredients into dry ingredients and stir until just combined. The batter will be very thick. Fold in walnuts.

5. Scrape batter into prepared loaf pan and bake in preheated oven for 50-60 minutes, or until toothpick inserted in center of loaf comes out clean.Mine took almost 1 hour 10 minutes to bake.

Cool for 10 minutes on a wire rack, then remove from pan and cool completely on wire rack.

Saturday, January 28, 2012

Eggless Milkpowder Cake

The weather was cold and drizzly last weekend and it was perfect for baking a cake.But I ran out of eggs and even condensed milk to bake an eggless cake.The only thing I got was a tin of milkpowder which I had bought to make angel burfi.So I googled and found the recipe for eggless milkpowder cake from Divya's blog .She had made a marble cake.But I made it just plain and slightly adapted the recipe.It was moist,fluffy and delicious.

Thanx Divya!!


All purpose flour - 1 1/2 cup

Milk powder - 4 TBSP

Baking powder -2 tsp

Baking Soda -1/2 tsp

Melted Butter-1/2 cup

Sugar - 3/4 cup

Milk - 1 cup

VAnilla extract - 1tsp


Preheat the oven to 330deg F.

Grease a round cake pan and dust with some flour.Sift together flour,baking powder,baking soda,milkpowder.

In a bowl cream the butter and sugar and add the vanilla extract.Add the dry ingredients.Then add milk gradually and mix a little bit.
Bake for 40 minutes or until a toothpick inserted into the middle comes out clean.

Tuesday, January 17, 2012

Healthier Banana Bread

I had lots of bananas sitting on my counter top.I wanted to bake banana bread,but a healthier and guilt-free version.So when i was searching for a low fat banana bread recipe,I stumbled upon this recipe in had no butter,and the amount of sugar used is almost half compared to other recipes and best of all whole wheat flour is substituted for half of all purpose flour.


All purpose flour - 1 cup

Whole wheat flour - 1 cup

Baking soda - 3/4 tsp

Salt-a pinch

brown sugar-1/2 cup packed firmly

Corn/Canola oil - 1/4 cup

Vanilla essence -1 tsp

Buttermilk - 1/2 cup
(I made my own butter milk by mixing 1/2 cup of milk with 1 1/2 TBSP of lemon and allowed it to stand for 5 minutes.Then it can be used in the place of regular butter milk)

Bananas - 2 mashed

Egg - 1 at room temperature


Preheat oven to 350 degrees F. Coat an 8 1/2 inch x 4 1/2 inch loaf pan with nonstick cooking spray.
Whisk flour, baking soda and salt together in a large bowl. Stir in brown sugar.

In a medium bowl, combine oil, egg, buttermilk and vanilla extract. Add these ingredients to the dry ingredients. Stir in mashed bananas.

Pour batter into the loaf pan and bake in the oven for 50-60 minutes, until a toothpick placed in the center comes out clean.

Tuesday, January 3, 2012

Subz Shahjahani

Subz Shajahani is a rich,creamy and an aromatic side dish of the Mughlai cuisine.Mughlai cuisine is known for the unique usage of ground spices.The spices are usually fried in little bit of ghee or oil,powdered and then added .No wonder this cuisine is popular in the restaurants.Ive adapted this recipe from Tarla Dalal's website.


For the paste:

Grated fresh coconut - 4 Tbsp

Cashewnuts - a handful

Cinnamon - 1 inch piece

Cloves - 3

Cardamom - 2

Bayleaf - 2

Ghee - 2 tsp
Combine cahsew nuts,coconut,bayleaf,cinnamon and cloves in a mixie and grind into a smoothe paste.

Other ingredients:

Boiled mixed vegetables - 2 cups(a combination of carrot,beans,peas,potato)

Cumin seeds - 1tsp

Chopped onion - 1 cup

Finely  chopped ginger - 1tsp

Finely chopped garlic - 2 tsp

Chilli powder - 2 tsp

Kitchen king masala - 1 tsp

Curd - 2Tbsp

Milk - 1/2 cup

Oil - 4 tbsp

Salt to taste


Heat oil in a pan.When hot add the cumin seeds.When they splutter add the ginger and garlic.Saute for few seconds.Then add the chopped onions and saute for few minutes.

Add the chilli powder,kitchen king masala,boiled vegetables,curd and mix well.

Finally add the milk,prepared paste,1/4 cup of water and cook for 4 to 5 minutes.Serve hot with roti or rice.