Friday, December 30, 2011

Chocolate Chip Cookies for Devs

This one is for Devina sister.....who got married last week.....she is my inspiration to cook good food .I can say a lot of things about her...but I won't ...I will settle with.....

                                                              Girl...........I miss you crazzzzzzzzyyy

Recipe Source:-Williams and Sonoma
Print this recipe
  • 1 1/3cups (220g) All purpose flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup (125g) Butter (softened)
  • 1/2cup (125g) Castor sugar or granulated sugar
  • 1/2cup (105g) Firmly packed light brown sugar
  • 1 large Egg
  • 1 tsp Vanilla Essence
  • 1cup (185g) Semi sweet chocolate chips
  1. Preheat oven at 180 degree C. Grease baking sheet or line with baking paper or silicon sheet.Keep aside.
  2. Sift flour,baking powder, baking soda and salt together on a paper and set aside.
  3. In a bowl using an electric whisk cream butter on high speed till fluffy and pale yellow.Add sugar and brown sugar and beat again till the mixture is no longer gritty.
  4. Add egg and beat on low speed till well blended.
  5. Add the flour mixture to the butter mixture and beat on low speed till well blended or use a wooden spoon to mix.Add chocolate chips and mix well.
  6. Take a tablespoon of cookie dough and roll to a ball with damp hands and place 2 inches apart on the prepared baking sheet.(you can also place few choco chips on the cookie dough before transferring into the oven)
  7. Place the baking sheet on the middle rack and bake for 12 to 15minutes or till the golden brown around the edges..
  8. Let the cookies cool in the baking sheet for few minutes before transferring onto a wire rack and let cool completely.Place the cooled cookies in an airtight container.

Wednesday, December 14, 2011

Simple Chocolate Cake for my Girl

I am always looking out for a diary free......tasty...... Chocolate Cake recipe for my daughter.My girl is not a fussy eater....but I have to be careful...thanks to her diary allergy. Though she is just 3 years old she has understood the fact that milk,cheese and yogurt are no good for her. She voluntarily refuses to eat ice cream,cheese and cream biscuits.....but one thing I just cannot keep her away from are ....CAKES....she just refuses to accept the fact that there is milk in cakes and cream in the frosting.....My heart sinks when we go to birthday parties and she just stares at that cream filled Black Forest cake.....

I am so glad I found this very simple ...yet tasty chocolate cake recipe...and what more its diary free.You won't believe me daughter had more than half of this cake...she could not believe the fact that I let her eat the cake...I think she was scared I will change my mind....she ate all she could. My granny asked her if she can have a small piece and my daughter told her politely... "Ajji ,this cake is only for kids,you go and eat your chakuli"

Recipe from :- Testado,provado and aprovado
Print this recipe

  • 1 1/2 cup All purpose flour
  • 1 cup Sugar (I used castor sugar)
  • 1/2 cup Cocoa powder
  • 1/2tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Vegetable oil
  • 1 egg lightly beaten
  • 1 cup Boiling water
For Glaze
  • 1/3 cup Icing sugar, sifted
  • 2 tbsp Cocoa powder,sifted
  • 1 tsp Butter
  • 1/2 cup water

  1. Preheat oven to 200 degree C
  2. Grease and line with parchment paper an 8 inch round baking pan.Keep aside. 
  3. Sift flour,baking powder, baking soda and cocoa powder into a bowl. Add sugar and using a hand whisk mix well.
  4. Now add oil and lightly beaten egg and whisk little. Add boiling water and whisk till well blended.
  5. Pour the batter into the baking pan and bake for 25 minutes or when inserted with a toothpick it comes out clean.
  6. Prepare the glaze:-Combine all the ingredients in a saucepan and bring to boil.Cook on medium heat for few minutes till the sauce thickens.
  7. Remove the cake from its pan when its still warm. Pour the hot glaze on the cake and spread it around.

Monday, December 12, 2011

Thai Chicken Satay

After the success of my Chicken in Red Thai Curry....I went into 'Thai Mode' :)

Recipe Source:-Nita Mehta's Thai cooking
Print this recipe
  • 400 g Chicken ,boneless bite size pieces 
  • 8 Bamboo Skewers,soaked in water
  • 1 tsp Red chilli powder
  • 1 1/2 tsp Brown Sugar
  • 3 Fresh red chillies,seeded and thinly sliced
  • 1 tsp Lemon Grass ,finely chopped
  • 1 tsp Lemon leaves , finely chopped
  • 2 tsp oil
  • 3 tbsp Coconut powder mixed in 1 tbsp milk
  • 1tsp Soy Sauce
  • 1 inch piece Ginger/galangal, grated
  • 1 tbsp lemon juice
  • 2 tsp Cornflour
  • 10 flakes Garlic, crushed
  • 1 1/2 tsp Cumin powder
  • 1 1/2 tsp Coriander powder

  1. Mix all marinade ingredients in a bowl.
  2. Add the chicken pieces and mix well.Refrigerate for 2 hours.
  3. Oil the bamboo skewer and thread the marinated chicken.Do not leave any space between the chicken while threading. Reserve the marinade in the bowl.
  4. Grill the chicken in a preheated oven/grill at 220 degree C for 15 minutes, turning the chicken once in between and basting with the marinade.
  5. Or heat a non stick pan, grease with little oil and place the chicken on the pan and fry on high heat till the chicken cooked.
  6. Serve with Thai Peanut Sauce.

Friday, December 9, 2011

Thai Peanut Sauce

Recipe Source:Nita Mehta's Thai Cooking
  • !/4 cup Roasted salted Peanuts
  • 1 Onion, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp Red chilli powder
  • 1 tbsp oil
  • 1 tsp Sugar
  • 1 tsp Coriander powder
  • 1 tsp Cumin Powder
  • 4 to 6 Garlic flakes crushed
  • 1 tbsp Butter
  • 1 1/2 tsp Lemon Juice
  • 1 tsp Soya sauce
  • 200 ml Coconut Milk
  • Fresh red chilli and peanuts for garnish

  1. Grind peanuts to a coarse powder and keep aside.
  2. Heat 1 tbsp butter in a heavy bottom pan add crushed garlic and saute till it changes color.Add onion and cook till soft. Reduce heat and add chilli powder, coriander powder and cumin powder. Stir for few seconds.Now add 100ml coconut milk. Bring boil and keep stirring. Cook on low heat for 3minutes,stirring constantly.
  3. Add crushed peanuts, sugar, lemon juice and soy sauce ans remaining 100 ml coconut milk. Bring to boil and simmer for 5 minutes stirring occasionally.
  4. Serve with Chicken Satay.

Thursday, December 8, 2011

Truffle brownies ....for a Sweet Punch

 Just one word ......... 'SINFUL'.........yes......I guess that says it all.

I recently joined A Sweet Punch a forum started  by Ria (Ria's Collection), Divya (Easycooking) and Maria(Marias menu)....its all about my favorite things cakes, cupcakes and mousse,souffles,pies, tarts and quiches,brownies and cookies............wohoooo too much sugar rush for one day.

This months Sweet punch was our own personal choice.....and I made these sinful Truffle Brownies....its maddening.....try will fall in love..

Recipe from here
  • 170g Bittersweet Chocolate, chopped
  • 113g + 3 tbsp unsalted Butter, cut to cubes
  • 1 1/4 cup Sugar
  • 3 Eggs
  • 11/2 tsp Vanilla Essence
  • 1/4 tsp Salt
  • 1 cup Flour
  • 1 cup Walnuts, toasted and chopped
For Ganache
  • 3/4 cup Cream
  • 170g Bittersweet Chocolate,chopped

  1. Preheat oven to 180 Degree C.
  2. Line a 9 inch square baking pan with aluminium foil with the sides handing out (this helps in lifting out the brownie easy). Spray the foil with non stick oil or grease with butter.
  3. In a medium bowl combine 170g chocolate with butter and set over a bowl of simmering water, till the chocolate and butter is melted and well combined and smooth.Let the chocolate mixture cool for 10 to 15 minutes.
  4. In a bowl whisk sugar,eggs,vanilla essence and salt and combine.Now add the chocolate/butter mixture.Stir in the flour and chopped walnuts and mix slowly till well combined(do not beat the batter at this point,carefully fold in the flour).
  5. Transfer the batter into the prepared baking pan and bake in the preheated oven for 30 minutes.
  6. Place the pan on a wire rack and let it cool completely.
  7. Prepare ganache:-Pour the cream into a thick saucepan and bring to simmer over medium low heat.Remove from the heat and add the remaining 170g of chopped chocolate into the hot cream.Let the it stand for 5 minutes.Whisk till all the chocolate is melted and looks smooth.
  8. Pour the ganache over the brownie and spread out evenly.Let the ganache set in room temperature for 4 hours (I let it set overnight).
  9. Lift the brownie out of the pan using the aluminium foil.Cut to desired shape using  large knife,wipe the knife with hot moist cloth after each cut.
  10. Warm the brownie in the microwave for few seconds and serve with a scoop of vanilla ice cream.

You know you brownies are done when.......

 You will see that brownies will start leaving the sides of the baking tray.
Second,a thin layer forms on top of the brownie,almost like a second layer of skin.
Third, when you press the brownies at the edges it will spring back a little.
And fourth, unlike cake, brownies cannot be judged by inserting the toothpick and see if it comes out clean. When you insert a toothpick, you will see crumbs stuck to it.

Thursday, December 1, 2011

Linzer Cookies for Saunna

Today is my sister in law Saunna's birthday, she gave birth to my beautiful niece Alana few weeks back.

All I gotta say is - Saunna these cookies are for you....its my way of saying that you are a Rock-STAR......and you are gonna be one hell of a mom.

Love you and wish you a very HAPPY BIRTHDAY.

Do check out Saunna's Blog, she is an amazing writer .

Recipe Source:Willaims- Sonoma
  • 1 cup Almonds(blanched,skinned and toasted-refer notes)
  • 1/2 cup (125g) unsalted Butter,at room temperature
  • 1/2 cup (125g) Castor sugar
  • 1 large Egg yolk
  • 1 tsp Orange or Lemon zest (optional)
  • 3/4 tsp Vanilla essence
  • 1 cup (155g) All purpose flour
  • 1/2tsp Ground Cinnamon
  • 1/4tsp Salt
  • 1/4cup Jam
  • Icing sugar for dusting

  1. Finely grind toasted almonds in a blender using short pulse (processing the nuts for no longer than 5 to 10 seconds at a time).Set this aside.
  2. In a large bowl cream butter on high speed until pale yellow and fluffy.Add castor sugar and continue beating until well combined. Now add vanilla essence, egg yolk, orange zest and beat on low speed until well combined.
  3. Sift flour, cinnamon and salt in another bowl. Add ground almonds and mix well. Add to the butter mixture and mix on low speed or stir with a spatula until well combined.the dough should be soft. Divide the dough to 4 equal parts ,wrap each in plastic wrap. Refrigerate for 1 hour or in the freezer for 15 minutes.
  4. Preheat oven to 180 degree, line baking sheets with parchment paper. Remove one portion of the dough from the refrigerator ,place it between two sheets of baking paper , and roll out to 1/4 inch thick.Using a cookie cutter,cut out the cookies.Cut a hole (or any desired shape) in the center of half of the cookies using a smaller cookie cutter.Repeat to roll out all the dough.if the dough becomes sticky.wrap it and chill in freezer for 10 minutes.
  5. Using a spatula, transfer the cookies to the baking tray.Bake until firm to touch, about 12 minutes.Transfer the baking tray onto a wire rack.Loosen the cookies from the pan,let it remain in place until it cools down completely.
  6. To assemble, spread the complete solid cookies with a thin layer of 1 tsp jam. Dust the cutout cookies with icing sugar.Top the solid cookies with the cutout cookies.
How to blanch and toast almonds.
Place the almonds in a bowl and pour hot boiling water on them.Let it stand for a minute. Drain the water,remove the skin and wipe extra moisture using a paper towel. Place the almonds on a baking sheet  and toast the almonds in a preheated oven at 160 degree C for 10 minutes. Keep moving the almonds around the baking tray every two minutes to avoid burning.Do not let the almonds brown. 

Tuesday, November 29, 2011

Chicken in Red Thai Curry

I was introduced to Thai food when I was in Bahrain by Nalini Aunty....she is such an amazing host and cook....can whip up Prawn Tom Yum Soup, Chicken in Green Thai Curry, Stir Fried Vegetables and Jasmine rice in less than 60 minutes....this was when I fell in love with Thai food.

I was paired with Madusmitha of Red Spice this week for Blog hop Wednesday...When I was surfing through her recipes...I just pounced on the Red Thai curry...I knew this was one recipe I would love to try out...Madhusmitha had used ready made red curry paste in her recipe...but I always wanted to make the paste  from scratch...I had Nita Mehta's book 'Thai cooking for Indian kitchen' and I tried out her recipe...I was so happy with the end result.....nothing is as satisfying as seeing my daughter enjoying the curry with rice for lunch...and asking for the same Thai curry again for best CRITIC :)

This is a 'must try' won't be disappointed .

Recipe Source :Red Spice and Nita Mehta's Thai cooking

Print this recipe

  • 200 grms Boneless Chicken (cut to medium size)
  • 1/2 small Broccoli,cut to small florets 
  • 10 to15Mushrooms, sliced
  • 10 Baby corn, sliced to two
  • 1/2 Red Capsicum, diced
  • 500 ml Coconut Milk (I used tinned)
  • 2 tbsp Fish sauce,optional (I skipped this)
  • 1 tsp Soya Sauce
  • 20 to 25 Basil leaves
  • 5 to 6 lemon leaves
  • 2 tbsp Oil
  • Salt to taste
  • 4 Fresh Red Chillies, slit (optional)
  • Red Curry Paste
  • 200ml  Water


  1. Heat oil in a large pan, add red curry paste and fry for 3minutes on low flame.
  2. Add chicken and stir fry for 4 minutes.
  3. Add all the chopped vegetables and stir fry for a minute. Add the coconut milk, soy sauce and lemon leaves. Cover and cook on low flame for 7 to 8 minutes,till the chicken and veggies are cooked.
  4. Add salt ,chopped basil leaves and fresh red chillies and water. Cook for 5 minutes and garnish with red chillies and fresh basil
  5. Serve hot with rice.
Sending this post to Tickling Palates

Monday, November 28, 2011

Thai Red Curry Paste

Ok first let me just make this clear to all the hardcore Thai food fans......This red curry paste recipe has been modified to suit the Indian you might find few ingredients I could not find galangal(my bad luck...I found galangal the next day after I had prepared the paste) I replaced it with ginger and the same goes for shrimp paste (which is one of the ingredients of original red curry paste)...but this was the closest I could get to the original and Iam extremely happy with the results...So please don't grill me:)

I made this paste a day ahead...saves a lot of time,if you are planning to make Thai red curry for a party.

Recipe Source: Nita Mehta
Print this recipe
  • 8 to 10 Dried Red Chillies ( Kashmiri chillies- I used Byadigi)
  • 170ml Warm Water
  • 1Onion or Shallots, roughly chopped
  • 15to 16 flakes of Garlic,peeled
  • 2 inch Ginger or Galangal, roughly chopped
  • Few stems of Coriander leaves (only stem not leaves)
  • 2 stalk of Lemon Grass, roughly chopped(only the pale part)
  • 3 tbsp Coriander seeds
  • 2 tsp Cumin seed
  • 12 Peppercorns
  • 2 tsp salt
  • 2 tbsp Vinegar
  1. De seed dried red chillies and soak in 170 ml warm water for 10 minutes.
  2. Roast coriander seeds and cumin seeds in a pan on low flame till they turn light brown.Transfer to a blender.
  3. Now add to the blender chopped onions/ shallots,soaked red chillies(reserve the water ),garlic, ginger, coriander stems,lemon grass,pepper corns,salt and vinegar.
  4. Grind to a fine paste using the water the chillies were soaked in.
  5. You can preserve this paste in an airtight container and store in the fridge for up to a month or freeze for 3 months.

Friday, November 25, 2011

Potato and Dill Biscuits

The weather is amazing in Bangalore...slight drizzle.....cloudy....comfortably to have piping hot tea with something to munch on.Glad I made these miniature biscuits...blends perfectly well with my hot tea.

My mom can cook crazy...but makes bad tea,my sister Devs makes the best tea at home, I would like to thank her for making this amazing strong tea...We all like to drink tea Dad likes his tea in a glass, I love my huge ugly mug and Devs likes hers in a steel  tumbler..The tea set in the picture is only for the guests(and for this particular picture)...The tea pot has actually seen sunlight for the first time......this is not how we drink our tea .....not today.....not ever....:))

Recipe Source: Chef in you
Print this recipe

  • 2 cups Flour
  • 2 tsp Salt
  • 2tsp Baking Powder
  • 3 tbsp Butter Softened
  • 1 tbsp Fresh Dill, finely chopped
  • 1 cup mashed Potatoes
  • 3 to 4tbsp Milk or Water
  1. Preheat oven to 200 degree C.
  2. Sift flour and baking powder into a bowl. Add salt, butter and dill leaves and combine.
  3. Now add mashed potatoes and enough milk or water to form a soft pliable dough.
  4. Roll the dough on a lightly floured surface.
  5. Cut using a cookie cutter.

6.Place on a greased sheet and bake for 15 to 20 minutes ,or till it turns light golden brown and rises a little.
7.Cool completely before transferring into an airtight container.

Caramel Coffee Mousse

I love desserts, any I go to...the first thing we sisters check out...The Dessert Counter, and mousse is my favorite... I know the mousse at restaurants are made with raw eggs, I am totally fine with that...But somehow I DO NOT trust myself with raw eggs...that is why I prefer making mousse using gelatine...I know ..I know ...gelatine is made from animal tissues...but my entire family acts dumb,deaf and blind when that issue comes up...coz we all love mousse.

Recipe source:Nita Mehta
Print this recipe

  • 125g sugar
  • 250ml Water (1cup)
  • 2tsp Instant Coffee
  • 2 1/2 tsp Gelatine
  • 350g Cream
  • 1tsp Vanilla essence
  • Nutties Chocolate (optional)

  1. Transfer cream into a bowl and place in the freezer for 10 minutes.Place the whipping blades in the freezer.
  2. Add instant coffee powder to 250ml hot water ,mix and keep the prepared black coffee aside.
  3. Heat sugar in a non stick vessel on low flame, keep stirring till the sugar melts. Cook till the sugar caramelizes and turns golden brown.Take off the flame.
  4. Add the black coffee into the caramelized sugar and keep stirring. Place the vessel back on the flame and simmer till the caramel dissolves. Take off the flame and let it cool to room temperature.
  5. Beat the chilled cream till thick pouring consistency. Keep in the fridge.
  6. Sprinkle gelatine on 4 tbsp water in a heavy bottom pan.Let it stand for a minute.Place on low flame and let the gelatine dissolve,do not boil.
  7. Pour the gelatine liquid into the prepared caramel coffee mixture, stir continuously add vanilla essence and whipped cream (keep 1/4 th cup whipped cream aside for decoration, mix well. Keep in the freezer for 20 minutes(till its thick,do not let it set).Remove and whip with electric or hand whip till it is smooth.
  8. Crush 10 nutties chocolate in a blender add it to the whipped caramel coffee mixture.Mix well.Transfer to serving dish or individual serving cups.
  9. Keep the mousse in the fridge and let it set for 3 to 4 hours.
  10. Beat the leftover cream with 1 tbsp powdered sugar till soft peaks are formed. Transfer to a piping bag and pipe it on the set mousse and top with Nutties chocolate.
  11. Serve chilled.

Monday, November 21, 2011

Chicken Green Chops

There are different versions of chicken chops .As long as I remember this is how we have been making chops at home,its been pass down to me by my mother who learnt it from my granny.

My granny rarely cooks nowadays,she just relaxes and watches her daughters do all the cooking.She does enter the kitchen on special cooking special dishes for festivals or for a  mother to be.My mother was not in station for few my granny was in charge of the kitchen. When I was busy making my mud pie (recipe coming up soon) granny made this amazing chicken chops....our neighbors dropped by to find out about the amazing aroma .Looks like she hasn't lost touch ...(and yes 15 green chillies...we like our food spicy)

Print this recipe

  • 1 kg Chicken (cut to medium pieces)
  • 5 big Onions, chopped
  • 2 inch Ginger, chopped
  • 20 cloves Garlic, roughly chopped
  • 15 Green chillies ,slit
  • 1/2 small bunch of Coriander leaves
  • 3 tbsp Mint leaves
  • Cinnamon Small piece
  • 4 Cloves
  • 1/2 tsp Turmeric powder
  • 2 tbsp Ghee

  • 1 medium Onion, chopped
  • 2 medium Tomatoes ,chopped
  • 2 cloves
  • Cinnamon small piece
  • salt to taste
  • 2 tbsp Ghee
  1. Heat 2 tbsp ghee is a small pan ,add chopped onion fry for few minutes and add garlic,ginger,cloves and cinnamon and fry till the onions turn golden brown.Add turmeric powder and fry for a minute. Now add green chillies, coriander leaves and mint leaves and fry for 3 to 4minutes. Remove from flame and grind to a smooth paste using very little water.keep this aside.
  2. Place a large non stick vessel on medium high flame. Add 2 tbsp ghee, when ghee is hot add cinnamon and cloves and stir for few seconds,now add chopped onion and fry till it turns golden brown,now add chopped tomatoes and fry till the tomatoes melt. add the ground masala and stir and cook till raw smell disappears and ghee leaves the sides of the masala. 
  3. Add the chicken and salt and mix well, add 1/2 cup water (or more depending on desired consistency). Cover and cook till the chicken is done.
  4. Chicken Chops tastes best with Ghee Rice or any Indian bread.

Monday, November 14, 2011

Creamy Choco Biscuit Trifle -Blog Hop Wednesday

I have been a reader since my schooldays (not academic books...I used to run away from them).....loved reading novels - always Fiction..... never liked books that gave me advice...I have a mini library at collecting novels....always original...not a single fake copy... like visiting book favorite bookstore in Bangalore is Blossoms...each time I go there I tell my sisters "If I want to loot something,it will be this bookstore" the smell of second hand books,dusty and old,couple of sneezes here and there .I was so proud of my collection...and also possessive , I gave my books only to book lovers who knew the value of  books and I was sure I will get it back. Whenever my cousins borrowed my books ,I used to warn them "I know exactly how many novels I have, I will notice even if a single book is missing"...that is how much I love my books.

When I was paired with Jyothi from Pages this week,  went through her is not only about food, Jyothi has dedicated major part of her blog reviewing books.when I went through the crazy collection of book reviews, I felt so guilty...I realized that I haven't read a single book after I started my blog....I have been so unfair to my first true passion.I did not waste any time ,I had a backlog of novels I wanted to hold of one book which I had got 6 years back ,very old novel...but I always wanted to read it- To Kill A Mockingbird written by Harper Lee

I would like to thank Jyothi, not only for the recipe...but also for rekindling my love towards books. I am half way through my novel and I am enjoying it with my Creamy choco biscuit trifle.

Recipe source:-Pages
Print this recipe
  • 300ml Fresh Cream
  • 1/4 cup Icing Sugar (adjust to taste)
  • 1/4 cup Chocolate chips or grated chocolate
  • 200g Chocolate Chip biscuits/cookies
  • glazed cherries for decoration
For Ganache
  • 100ml Fresh cream
  • 100g Chocolate ,roughly chopped
  • 1tsp Oil

  1. Coarsely crush the chocolate chip cookies/biscuits in a ziploc bag using a rolling pin..Keep aside
  2. Whip fresh cream with icing sugar till its stiff. Keep in the fridge till further use.
  3. For ganache:- roughly chop the chocolate and place in a small bowl along with oil .Heat cream in a saucepan on low flame.When the cream comes to a simmer ,pour over the chopped chocolate. Cover and let stand for few minutes.Mix till you get a smooth sauce.Keep aside to cool.
  4. Now arrange the trifles in glasses or any bowl of your choice. Layer it with the crushed cookies/biscuits,then the second layer with whipped cream(I used an icing bag),third layer- chocolate chips or grated chocolate.Repeat the layering- cookies/biscuits and then cream.The final layer - Ganache.
  5. Top with halved cherries.
  6. Keep in the fridge for a day before serving, this helps to moisten the crushed biscuits/cookies.
Sending this post to Radhika's Tickling palates

Saturday, November 12, 2011

Majoon/ Majun- Indian Cooking Challenge

 I became a member for Indian cooking challenge 2 months back,I did not post my last months recipe challenge- Chola fali (Gujurathi snack)...reason being.....I made it...but it did not look or taste anywhere close to Chola Fali (I would name mine Chola FAIL)-picture at the end of this post. I definitely built up muscles with all the pounding needed to make the Chola fali.

This months challenge was Majoon-a famous Sindhi winter dish,  I had heard that name for the first time..totally an alien dish to me..when I saw the ingredients and instructions,it seemed pretty simple and the Video on Youtube helped a little....When I was done with the dish and tasted was very similar to milk peda with loads of had a nice chunky texture and a I loved the slight crunch of poppy seeds.Whatever little that I know about this dish Majoon......its a winter sweet made in most of the Sindhi household....supposedly had with breakfast and is considered to be an energy bar.

I am not sure if this is how Majoon is supposed to look like...but I tried....its definitely a treat for those whole love milk based sweets.

Recipe source :-Ribbon's to Pasta's
Print this recipe
  • 63g Badam(Almond)
  • 63g Cashew nuts
  • 32g Pistachios
  • 32g Dates(chopped)
  • 38g Khus Khus (Poppy seeds)
  • 125g Sugar
  • 570ml Milk
  • 125g Khoya
  • 100g Ghee
  • 1 tsp Cardamom powder 

  1. Crush the Pistachios, cashew nuts and almond slightly and keep aside.
  2. Boil milk in an non stick pan ,after it comes to a boil add sugar and dissolve.
  3. Add chopped dry dates, poppy seeds(khus khus) and khoya.Mix well.
  4. Cook till the milk mixture reduces to half its volume.
  5. Now add the crushed nuts,cook on low flame till the milk is evaporated. Do not leave this mixture unattended or it might burn.Stir and keep adding 1 tbsp ghee in regular intervals.
  6. When the milk dries up and very little moisture is seen, place the pan on a griddle,cover and place weight on the lid,this will help the nuts to cook.
  7. You will know its done when there is no moisture and the ghee floats up.
  8. Transfer this mixture into a greased dish and let it set.
  9. Cut to desired shape and store in the fridge (can be stored for up to 6 months)
  10. Before serving ,heat 3 tbsp of the majoon with little milk in the microwave.

Sending this entry to Srivalli's Spicing your life

Friday, November 11, 2011

Homemade Chicken Nuggets- Kids Special

When I was in Bahrain, I used to have frozen chicken nuggets every other day,I think it was the same in most of the households in the Middleeast ...frozen nuggets, sausage,burgers....Until I came across Jamie Olivers food Revolution... he was determined to make school kids eat healthy food...I am not much of a healthy food person...and I am proud of it...I believe in 'Eat your hearts content'...but the whole video on chicken nuggets just grossed me out...I would not call myself a healthy mom....I do let my kid eat junk food sometimes (she just loves KFC-maybe if I see the truth behind KFC...I would feel grossed out,but I choose to act blind). I strongly believe kids should get used to all kinds of it healthy or Iam really not a picky mom when it comes to food....but...... Frozen chicken nuggets still makes me feel ...YUCK..That is when I decided to make nuggets at home.

I came across this super simple Nugget girl went crazzzyy over did my dad

  • 1 slice white bread,crust removed
  • 2 medium Chicken breast ,chopped
  • 1/4 Cup Grated cheese (optional)
  • 1 egg yolk
  • 1 small potato ,grated
  • 1 small onion , grated
  • 1 tsp dried chilli flakes
  • 1 tsp Seasoning ,personal choice (pepper/5 spice powder/paprika....)
  • 2 cloves Garlic , crushed
  • salt to taste
  • Breadcrumbs to coat the Nuggets in
  • Oil for deep frying

  1. Blend in a mixie/processor together white bread,chopped chicken breasts and cheese(I skipped cheese). Transfer to a medium bowl and add potato, onion,egg yolk,seasoning, red chilli flakes and salt.
  2. Shape the mixture into nuggets (if they don't hold shape,add little bread crumbs). Coat the shaped nuggets with breadcrumbs.
  3. Keep in the fridge for 30 minutes (this helps the nuggets to hold shape). Deep fry in hot oil till the chicken is cooked through and turns golden brown.
  4. Serve with mayonnaise or tomato ketchup 

Wednesday, November 9, 2011

Chocolate Caramel Slice

When I first came across this recipe, I wanted make it right away(that was almost 6 months back)...this was something new to me...never had it before and the whole idea of caramelized condensed milk excited me....wondered how it would taste...and when I did try it it...I just loved it...the reason being ...My all time favorite chocolate is ....Cadbury Nutties (I have a story behind why I like this a lot..and thats going to be a whole new post).... and the caramelized condensed milk and the chocolate on top tasted exactly like Nutties .Must try out this Chocolate Caramel would go crazy over it...perfect for birthday parties.

  • 3/4 cup (110grms) Plain Flour
  • 1/3 cup (25grms) desiccated coconut
  • 1/3 cup (75 grms) firmly packed brown sugar
  • 90 gram butter, melted
  • 400 gram can sweetened condensed milk
  • 60 grams butter (extra)
  • 2 tbsp maple syrup (I used pancake syrup)
  • 200 grms dark eating chocolate , chopped coarsely
  • 2 tsp vegetable oil

  1. Preheat oven to 170 degree C. Grease a shallow 9 inch cake pan, line the base with baking paper, extending above the edges.
  2. Combine sifted flour, coconut, sugar and melted butter in a small bowl, mix well and press the mixture  firmly over base of the cake pan. Bake for 15 minutes or until browned lightly. Remove from oven and let it cool.
  3. Meanwhile, combine condensed milk, extra 60 gram butter and maple/pancake syrup in a small saucepan, stir over medium heat until smooth. Pour this mixture over the baked base. Return to the oven ans bake for 25 minutes, remove and let it cool.
  4. Combine chocolate and oil in small saucepan, stir over low heat until all the chocolate is melted and looks smooth. Pour chocolate over the caramel layer. Refrigerate for 3 hours or till set.
  5. Cut to slices. Store it in the fridge.

Sending this post to :-Zesty palette

Monday, November 7, 2011

Stuffed Masala Buns

Though baking bread is time consuming....I find it very therapeutic ....whenever I feel stressed out.......I bake....The end results of baking is very satisfying...its so amazing to look at what goes inside the oven and what comes out...I can just sit in front of the oven and look at that tasteless dough turn into something beautiful....soft .....spongy ....and above all smells heavenly.

Recipe source:- Raks kitchen
Print this recipe

For Dough

  • 1 1/2 Cups Maida/All purpose Flour
  • 1/4 Cup Milk
  • 1/4 Cup Water (or more)
  • 3/4 tbsp Active dry yeast
  • 3/4 tsp Salt
  • 1tbsp Sugar
  • 3tbsp Olive oil
  • 1 tbsp sesame seeds(optional)
For Stuffing
  • 2 medium Potatoes (boiled,skinned and mashed)
  • 1/2 Cup Peas(cooked)
  • 1/2 tbsp oil
  • 1 tsp Cumin Seeds
  • 1 Green chilli (chopped)
  • 1 tsp Ginger Garlic paste
  • 1 small Onion (chopped)
  • 1 tsp Turmeric powder
  • 2 tbsp Coriander leaves
  • Salt to taste
  1. Add sugar to warm milk and mix well. Now add the yeast and keep aside.
  2. In a big bowl combine flour, water, salt, olive oil and yeast dissolved in milk.
  3. Mix well to form a ball. knead for few minutes to form a soft and smooth dough. Cover with clingfilm and place it in a warm place for 1 hour and let the dough rise.
  4. Meanwhile prepare the filling:-Place a pan on medium heat, add oil,when oil is hot add jeera seeds (cumin seeds) stir for few seconds and add onion, fry till translucent add ginger garlic paste and stir for few seconds now add turmeric powder and stir for few seconds,add green chillies and mashed potatoes and cooked peas mix well, adjust salt. Cover and cook for few minutes. Now add chopped coriander leaves and mix well.When the potato mixture cools slightly make equal size balls.
  5. After one hour, knead the dough gently and divide to 6 or 8 balls.
  6. Take each dough and flatten a little with your hand. Place the potato ball in middle and cover with the dough by bringing the ends together and pinch the dough and seal. Form a smooth ball. Repeat the same with the rest of the dough and potato mixture.
  7. Place the stuffed dough(pinched side down) on a baking tray lined with foil and greased with little oil.
  8. Let the stuffed dough rise for 30 minutes.
  9. Brush the dough with olive oil and sprinkle some sesame seeds on top.
  10. Bake in preheated oven at 190 Degree C for 20 minutes or till the top had browned.
  11. Served hot or at room temperature.
Sending this post to Zesty Palette

Thursday, November 3, 2011

Uppad Pachir Aajadina / Raw Jackfruit(preserved in salt water) Sukka

South Canara is famous for its fresh fish..... beaches......coconut trees......greenery......Kori rotti.......Kambala(buffalo race)......jasmine.....the heat...... and not to forget...........the Monsoon .....if it rains in South Canara then it won't stop for days.Every year around July... Aati  is observed by us Tuluvas. Because of the constant rain,its almost impossible to get fresh vegetables and the closest market would be kilometers away.....This is time when the ladies of the house start stocking up for the Monsoon season......nungel meen chutney(dry fish chutney).......pathrode.....kudutha saar (horsegram curry).....padengi ghassi(sprouted moong dal curry)......pejekai da chutney(my fav).....Moode.......Timare da chutney........pundi and ......Uppad pachir......all  these and many more are our South Canara Monsoon food.

Uppad Pachir are pieces of raw jack fruit preserved in salt water ....this can be stored for more than a year...before uppad pacchir was made only during the monsoon but now you get it throughout the year.....Iam worried that there will come a time pretty soon that we may never get to have this wonderful and unique dish.

Print this recipe
  • 3 cups Uppad Pacchir (Raw Jackfruit preserved in salt water)
  • salt to taste
  • 5 dry red chillies (roasted) 3 long red chillies and and 2 small
  • 3 tsp coriander seeds (roasted)
  • 1/4 tsp  cumin seeds (roasted)
  • 3 garlic (with skin)
  • 1 tsp turmeric powder
  • 3/4 cup  fresh  grated coconut
  • 2 tsp jaggery (adjust to taste)
For Seasoning
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal 
  • 3 garlic (crushed)
  • 5 to 6 curry leaves
  • 1 dry red chilly
  1. Remove the Uppad Pacchir (raw jack fruit) from salt water and rinse briefly to remove excess salt.
  2. Place the raw jackfruit in the pressure cooker add 1/2 cup water and cook till 2 whistles.Alternately you can cook in in a vessel(this will take a longer time).I my Uppad pacchir to be Just done (al dente) 
  3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
  4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
  5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
  6. Add cooked Uppad pacchir(raw jackfruit) and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
  7. Serve with rice and Thouthe Kodel.

Wednesday, November 2, 2011

Chilli Potatoes - Blog Hop Wednesday

This week for Blog Hop Wednesday I was paired with Deeksha from Dee's Kitchen.Thank you for the daughter enjoyed it.

Recipe Source :Dees Kitchen
Print this recipe
  • 2 big Potatoes (peeled and cut lengthwise)
  • 3 tbsp Rice flour
  • Pinch Orange Color (optional)
  • 2 tbsp oil
  • 1 big Onion (chopped)
  • 1 Capsicum (cut lengthwise)
  • 1 tsp Ginger Garlic paste
  • 2 tsp Green chilli sauce
  • 1 tsp Red chilli sauce
  • 1/2 tsp Soy sauce
  • 2 tsp Tomato Ketchup
  • 1 tsp Vinegar
  • 1 tsp Pepper powder
  • 2 tsp Chilli flakes (optional)
  • 1/2 cup water
  • Salt to taste
  • 2 tsp honey
  • 1 tsp Cornflour mixed in 3 tbsp water
  • Spring onion for garnish
  • Oil for deep frying
  1. In a bowl mix in rice flour, salt, orange color and enough water to make batter ,the consistency of the batter neither be too thick nor too thin.
  2. Add the chopped potatoes into the above batter and mix well to coat. Fry the potatoes in hot oil,till light and crispy. Remove from oil and place on a paper towel. Keep this aside while you prepare the sauce.
  3. Place a pan on medium flame ,add oil,when hot add ginger garlic paste and stir for 30 seconds. Now add the onion and stir fry till they turn pink. Add the capsicum  fry for few seconds.
  4. Now add soy sauce, red chilli sauce,vinegar, tomato ketchup, green chilli sauce, pepper powder, red chilli flakes and cook for a minute. Now add 1/2 cup water and bring to simmer.Add the cornflour paste and stir till the sauce thicken. Toss in the fried potatoes and mix well. Adjust salt and add honey.
  5. Garnish with spring onion.

Sending my entry to Radhika from Tickling Palates

My entries for Blog Hop Wednesdays so far.....

Related Posts Plugin for WordPress, Blogger...