Tuesday, November 5, 2013

Happy 2nd Birthday Alana - Project Lavonne

Wish you very happy birthday Alana......Miss you a lot.....We miss your 'No".......We miss your "Akkaaaaa"....We miss your "paaaaaaa"......above all we miss "Mimi"

I had made a fondant cake for my niece Alana for her first birthday....and that was a very terrifying experience....I remember mentioning in that post...never to work with fondant ever again....Well....like most of the things I say....I was wrong again, but I have to say that this was an amazing experience compared to last time...and for that I have to thank my teacher Joonie Tan from Lavonne Baking Academy.......she made me fall in love with Novelty cakes.

Joonie Tan teaches novelty cakes and cupcakes at Lavonne....and she is drop dead awesome....her talent is unbelievable...you have to see it to believe it (visit 180 Degree Celsius )..... She is an awesome teacher with loads of patience (she will answer every silly question we throw at her) and a perfectionist and I just cannot wait to attend all her classes ....I know I have a lot more to improve ...but I will be very happy if I am at least half as good as Joonie...

Thursday, October 31, 2013

Veg Noodles

My mom makes the best egg/veg noodles....yes she does...I have never had better noodles even at any of the best Chinese restaurants in Bangalore (not exaggerating)

  Moms noodles were pretty popular in college.........I remember taking it to college one day,and my friend Vidhya just could not wait to open it at lunch time.......we opened the lunch box eagerly,we just had two bites and to our horror the whole box toppled and fell on the floor..........I can still remember Vidhya's expression ,it was like the biggest disaster ever.........Both of us were just staring at the noodles on the floor,we were mourning for it...........For a minute I thought Vidhya might just pick it from the floor........Thank god she did not :)

  • 2 packets egg or plain noodles
  • 2 medium carrots (finely sliced)
  • 1/4 kg beans (finely chopped)
  • 1 capsicum (finely sliced)
  • pepper and salt to taste
  • 3 tbsp soya sauce or more
  • 1/4 cup spring onion (chopped)
  • 3 tsp vinegar
  • 1/4 cup bean sprouts (optional)
  • 3 tbsp oil
  • 4 eggs (optional)
  1. Heat water in a big vessel,when water comesto boil,add salt and 1 tsp oil.Drop the noodles into the boiling water and cook till almost done or should I say Al dente like the Italians say.(the quality of the noodle matters a lot,I have used a local brand noodles,its works out perfect for me)
  2. Pour the water and noodles into a large strainer and drain all the water.Place the noodles under running water to cool it down and stop the cooking process.Place this aside.
  3. In a vessel place carrot ,beans and capsicum and less than 1/4 cup water and salt.Cook the vegetable until almost done.(This is not how its done in restaurants,in Chinese restaurants the flame is 20 times more powerful than the house flame,vegetable get cooked fast there,but I prefer my veggies well done,if you have noticed in restaurants ,the veggies in the noodles are usually under cooked,you can skip this step if you want to ,cook the veggies on high flame)
  4. Place a wok on high flame,add 1/2 tbsp oil,when hot fry the cooked veggies for a minute,sprinkle little pepper and salt ,remove from wok and keep aside.
  5. Add oil to wok and fry the noodles in 3 batches adding soya sauce,pepper,salt and vinegar.
  6. Place all the noodles on one side of the wok,add oil and break eggs ,add little salt and pepper and scramble the eggs.Mix in the vegetable ,beans sprouts and noodles.Stir for 2 minutes.
  7. Sprinkle spring onion.
  8. Serve with chilli chicken or Prawn in garlic sauce

Tuesday, October 22, 2013

Herbed Garlic Knots - Project Lavonne

Last but not least....Herbed Garlic knots.....

In the end...what tired me was the kneading....Chef Vinesh is particular about kneading till perfection...(this was when I backed out from the bread making course :).

All together an awesome course and worth every penny.....you get your own workstation and a course completion certificate and I got to make a lot of good friends who share the same passion.....the only complain few of us had was.....there were no chairs.....we had to stand throughout...to which Chef Vinesh rightfully said...... "A chef never sits"......Amen to that :)

Monday, October 21, 2013

Baked Vanilla Yogurt with Strawberry Coulis - Project Lavonne

Very simple dessert.....blend of  yogurt, milkmaid and cream and vanilla baked in a water bath and served with strawberry coulis.

It tasted like dense vanilla shrikhand......out of 5 dishes that I learnt at Lavonne, I have to say this was my least favorite......but my family enjoyed it.........maybe I prefer lighter desserts like Vanilla Panna cotta.

Recipe for Strawberry coulis
  • 1 cup Strawberries, chopped
  • 1/2 cup Sugar
  • 1 tbsp lemon juice
Cook the strawberries with sugar and lemon juice, bring to a boil. Serve as it is when cooled or puree in a blender, strain , cool and serve.Can be stored in a sealed container up to a week in refrigerator.   

Thursday, October 17, 2013

French Baguettes

Hmmmmm..............I have nothing to say.

  • 450 grams minus 4 tablespoon All purpose flour (maida)
  • 4 tbsp Gluten Powder(optional)
  • 1 tsp Sugar
  • 1 1/2 tsp Salt
  • 7 grams Yeast
  • 325 ml lukewarm Water (little more if required)

  1. I have used bread flour for this recipe, you can use all purpose flour just by skipping the gluten.To make bread flour - from 450 grams of all purpose flour remove 4 tbsp of flour and replace it with 4 tbsp of gluten.
  2. Sift flour,gluten and salt into a bowl (if you think your yeast is very reliable you can go ahead and mix the yeast in the flour and make a dough using the water.....otherwise follow the next step) 
  3. In a bowl combine lukewarm water sugar and yeast and mix. Keep in a warm area for few minutes. Once you see the bubbly froth in the yeast water mixture pour into the sifted flour and stir with your hands until it leaves the side of the bowl.(add little water if required)
  4. Transfer the dough onto a clean surface and knead for 10 minutes or till smooth and elastic.Once kneaded place the dough in an oiled bowl cover with a damp cloth and place in a warm area for 1 hour or till the dough doubles in size.
  5. Meanwhile prepare the baking tray, I wanted the exact baguette shape for which I used the cardboard roll of the kitchen towel roll as a partition (you can use anything you want...maybe a long glass jar...just brainstorm)...see picture below.

I covered the roll with butter paper (u can skip that step). Oil the bottom and sides of the pan and place a butter paper or parchment paper on the baking tray including the cardboard roll(the butter paper should cover the whole tray and more coz when you place the rolled dough an each side the butter paper will sink in on both sides and will take shape.
Preheating the oven:- Keep a small vessel of water inside the oven and preheat at the highest temperature (mine is 210 degree C) for 30 minutes.
6. Getting back to the dough ,punch down the dough and remove all the air.Divide into two equal balls, keep one aside. Place the dough on a lightly floured flat surface and roll out into a rectangle (remember the longer side on the rectangle should fit into you baking tray...so make it little smaller than your baking tray).
7.Once you have rolled out your rectangle, place the longer side towards you and roll (like a swiss roll....make sure the end of the roll comes underneath).Once you have rolled the dough you have a long log. Now for the smooth round end...on both corners pull the top layer of the roll and cover the endings with it,that is how you get a smooth round  end.
8. Roll the dough on little flour to get a rustic bakery look (you can skip this), and place the dough on one side of  the prepared baking tray. Repeat the same with the remaining dough and place on the tray. Cover the tray with a damp cloth and place in a warm area for 30 to 40 minutes or till it doubles in size.
9. Once the rolls have doubled its time to make the slits on the dough. Dip a sharp serrated knife into water and and keep the knife in a  slanting position on the dough and make four slits as fast as you can (don't stop in between, move your hands quickly while making the slits)
10. Place the tray in the preheated oven and bake for 30 minutes or till the top turns golden brown.Last few minutes of baking time remove the rolls from the tray and bake again on the wire rack for 5 more minutes to crisp up the bottom of the rolls.
11. Remove and cool on a wire rack.

Wednesday, October 16, 2013

Fresh Fruit Pastry - Project Lavonne

Soft sponge cake soaked in syrup and layer with fresh cream and topped with fresh fruits.....At Lavonne we made this with egg less sponge cake....but I have used this recipe.....very refreshing dessert.

Chef Vinesh topped the cake with beautifully carved fresh fruits.....mine looks more like a scene from the game.......Fruit Ninja.

Tuesday, October 15, 2013

Apple Jalousie with Almond cream - Project Lavonne

Chef Vinesh is 'THE' man of Lavonne......Young ,talented and super witty and its a pleasure learning under him....looking forward to more classes...

I had once declared in one of my old posts that ....ME......self proclaimed lazy......would never attempt to make puff pastry sheet from scratch....well guess what.....I proved myself wrong.

Thin layer of puff pastry sheet (made from scratch....mind it) topped with yummm almond cream which is topped with  apple or pineapple cooked in caramel syrup and finished with another layer of puff pastry sheet (mind it).....and baked to perfection......awesome awesome awesome...

Want the recipe?........Visit Lavonne.

Monday, October 14, 2013

Chocolate Truffles with Kahlua - Project Lavonne

I read somewhere.."I would rather do nothing and be happy than do something I know I don't love ".......and I am sooooo loving this.

I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever..

I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across Lavonne Baking Academy.....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone.

After looking around for few minutes I spoke to the management and when he asked me "which course do you want to attend" ......I was so excited that I told him "every course"......so he advised me to try out one course and see how is goes and that the next course was Eggless baking......I just stopped to think for a second....coz I seriously like to bake with eggs.....eggs and baking go hand in hand.....then again I could hear my husband's voice echo in my head "attention span of 5 seconds......attention span of 5 seconds"......then I just went for it and registered for the eggless baking course and when I left that place....believe me.....I felt sooooo damn good.......

 I will try to make every dish I learnt at Lavonne and share it with you through my blog........I am calling it 'Project Lavonne' (I have a thing for silly titles like 'Mission Toscano')...I won't be sharing the recipes coz I am really not sure if I can do that......So here it goes....I tried out the easiest first.... Chocolate truffle (I know it does not come under baking....but this was taught along with few other)....Its super simple ganache recipe that has been coated with compound chocolate (you can use tempered chocolate....I totally suck at tempering).....I have coated few truffles with cocoa powder.

More to come :)

Monday, October 7, 2013

Egg less Chocolate Chip Cookies

These are super simple choco chip cookies........perfect treat for kids and...... ME......don't forget to add loads of chocolate chips.


  • 8 tbsp Butter (113 grams) softened
  • 1//2 cup Icing Sugar
  • 1/4 tsp salt
  • 1 tsp Vanilla essence
  • 1 1/4 cup All purpose flour
  • 1/2 cup or more Semi Sweet Chocolate chips 


  1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
  2. Beat together 8 tbsp butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk.
  3. Add the flour and beat on low speed and then increase to medium high.
  4. Fold in the chocolate chips.
  5. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls, and place 1 inch apart on a baking tray.
  6. Bake for 9 to 10 minutes, remove from the oven and flatten the cookie slightly using back of a small rounded measuring tsp.
  7. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
  8. Allow the cookies to cool slightly before transferring onto a wire rack.
  9. Once the cookies cool down completely, store in an air tight jar.

Wednesday, September 25, 2013

Strawberry Tart for my Drama Queens

Strawberry tart for the two drama queens in my life and the third drama queen in the making (my lil one)

Love my drama queens........One is far away (miss you)....the other one is around  but always lost.....the third one is a little too much in my life.......and are strawberry fanatics.

This is a very simple strawberry tart...you will find the Pie crust recipe here, the filling is simple vanilla custard (also know as pastry cream) and you will find the Pastry cream recipe here and the strawberries to top the tart.....as most of you know...you will find those in the supermarket :)...unless you have your own personal strawberry garden.....which would be super cool.

Monday, September 9, 2013

Happy Ganesh Chathurthi

These modakas are for Ganesha ........and my sister Devina ...who loves both Ganesha and Modakas.

I remember Devina teaching my daughter a song on Ganesha....I have been humming it with my daughter since morning....believe me its pretty catchy....and it goes like this....

Come Oh bulky stomach Ganapathi,
You are son of Shiva Parvati
Riding a Rat-o , Belting a serpent- o,
You have the face of an elephant-o
We offer you modaka payasa,
You are the steno of veda vyasa
Please guide us Oh Vigna Vinasha,
You are the god of examination pass-a

Thursday, August 29, 2013

Godhi Ladoo / Wheat flour Ladoo - Krishna Janmasthami

 There are very few festivals we Bunts celebrate and Krishna Janmasthami  is one of those.....nothing over the top....few sweets to offer to Lord Krishna....little more flowers than usual....try very hard to be a veggie for one day..... and a reason to get my ethnic wear out.

My mom can cook crazy....but you ask her to make sweets she will act all dumb and deaf...so all these chores come to me....I have to confess....I can bake a cake....whip up a dessert in minutes but I totally suck at Indian sweets....I just do not get the whole 'one thread consistency' concept...even if you provide me with a candy thermometer, I am sure to fail . I came across this recipe few years back, I was happy to see that I did not have to deal with one thread consistency sugar syrups...I gave it a try and have been making these ladoos ever since and believe me .....these ladoos have not failed me at all. 

Recipe from here
  • 1 1/2 cup Wheat Flour (you can also use besan/gram flour to make besan ladoo)
  • 2 tbsp fine Semolina / sooji
  • 1/2 cup ghee, extra to fry the nuts and raisins 
  • 3/4 cup powder Sugar (powdered granulated sugar not icing sugar)
  • 1 tsp Cardamom powder
  • 2 tbsp Cashew nuts , chopped
  • 1 tbsp Raisins
  • 1 tbsp Almonds.slivered 
  1. Put the wheat flour and semolina into a thick bottom, preferably a non stick pan and dry roast the flour on medium low flame till you get a nice aroma and the flour feels light, do not let it brown. I roasted the flour almost 45 minutes (I know its a long time but its worth it, you can do it for 20 minutes)
  2. Once that is done add the ghee and mix well and transfer into a bowl and let it cool slightly.Meanwhile fry the cashewnuts and raisin in 1 tbsp ghee till the cashew is slightly brown and the raisins have puffed.Add these into the flour and ghee mixture and mix well.Add in the cardamom powder too.
  3. When the mixture is little hot to touch add the powdered sugar and mix well and start making the ladoos while the mixture is still warm.While making the balls press hard each time you roll .You can grease your palm with little ghee before making each ladoo.
  4. When all the ladoos are done garnish with slivered almonds on top.

Friday, August 23, 2013

Baklava Roll - Cheat version

I told you....one more Middle eastern sweet dish to forget the violent story....and come on....Middle eastern theme and no Baklava...that is a crime.

Its a very well know fact that Baklava is made using Phyllo sheets.....and strictly phyllo sheets  and nothing what so ever can replace that......phyllo sheets in Bangalore (close to impossible).......making phyllo sheets at home (IMPOSSIBLE...at least for someone as lazy as me).....That is exactly why I cheated.....spring roll sheets (I know....1 spring roll sheet is equal 3 phyllo sheets).....but I had to try and I just loved it.....any person who is not familiar with baklava will love this one.....but....if a Middle Eastern walks in....I am running out the door before I get smacked in the face for having the audacity to use spring roll sheets instead for phyllo sheets ....but believe me.....I think this is the closest substitute for phyllo sheets, you certainly won't be disappointed...please do try it out......awesome sweet treat. 

Recipe from here
  • 12 Spring roll sheets or phyllo sheets
  • 1/3 cup Almond ,coarsely ground
  • 1/3 cup Walnuts or cashew nut ,coarsely ground
  • 1/4 cup Coconut powder
  • 1/4 cup Castor Sugar
  • 1/2 cup melted Butter
  • 1 tsp cardamom powder
For Syrup
  • 1 cup Sugar
  • 1/2 cup Water
  • 1 tsp Lemon Juice
  • 1 tsp Rose water (optional)
  1. Mix ground almond ,walnuts or cashew,coconut powder,castor sugar and cardamom powder in a small bowl and set aside.
  2. Take two spring roll sheets and join the edges so that you have one long sheet.Butter the entire sheet using a brush. 
  3. Sprinkle a tablespoon of ground nuts on the short side of the sheet and roll once,apply butter on the rolled part of the sheet.Roll again and apply butter,now sprinkle another tablespoon of ground nuts and roll, each time you roll keep applying butter on the rolled part of the sheet.
  4. Place the roll in a square 8 inch baking pan, continue the same procedure with rest of the rolls.Using a sharp knife cut the rolls in 18 equal size rolls.
  5. Bake the rolls in a preheated oven at 180 degree C for 30 minutes or till the roll is crispy and brown.
  6. Meanwhile prepare sugar syrup. Combine sugar and water in a vessel and cook till you get one thread consistency.Add lemon juice to stop the syrup from crystallizing.Now add rose water.
  7. Pour the hot syrup over the baked rolls ans let it stand for few minutes.
  8. Garnish with pistachios. 

Wednesday, August 21, 2013

Umm Ali

Umm Ali or Om Ali is a very simple rustic Middle Eastern (Egypt) dessert which is more or less similar to bread butter pudding.......which has a pretty violent story behind it....This was supposedly made to celebrate the death of Om Ali (who was beaten to death with slippers by her own handmaids)......keeping all the violence aside........Umm Ali is a very yummy buttery dessert......have to make one more Middle eastern sweet dish which does not have a violent past (wait for my next post)

The original recipe asks for cooked puff pastry sheets....but....making puff pastry at home....no way....... I have used croissants (got the idea from Titli Nihaan)....after all croissants are nicely shaped cooked puffed pastry...Right...

Recipe Source:Titli's busy kitchen
  • 4 large Croissants 
  • 800 ml Milk
  • 1/2 cup Almonds ,roughly chopped
  • 1/2 cup Raisins
  • 1/2 cup unsalted Pistachios, roughly chopped
  • 170 grams Sugar
  • 1/4 cup grated Coconut
  • 1/2 cup Cream
  • 1tsp Cinnamon powder
  • Brown sugar to sprinkle on top

  1. Mix almonds,pistachios, raisins and 2tbps sugar in a big bowl. Break the croissants into pieces and add to the bowl with nuts and raisins, mix well and transfer into a oven proof dish.
  2. Add 8 tbsp sugar to the milk and bring to boil.Pour hot milk over the croissants and let it stand for few minutes to soak up the milk.
  3. Add remaining sugar to the cream and pour on top of the milk soaked croissants to form the top layer.
  4. Sprinkle cinnamon powder and brown sugar on top.
  5. Baked in a preheated oven at 180 degree C for 20 minutes or till the top browns.
  6. Top with chopped pistachios.
  7. Serve warm or cold.

Monday, August 19, 2013

Shish Tawook

When in Bahrain....one of my favorite restaurant was Nadhmi in Riffa.....an awesome grill run by a bunch of Lebanese men and they made the best shish tawook ever....served with lip smacking hummus, baba ganoush, tabbouleh and pickled jalapenos........And you know what?...... Lebanese men are very handsome and friendly......no wonder I went to Nadhmi often.

My shish tawook did not come anywhere close to Nadhmi's but definitely good enough.

Recipe Source:Dedemed.com
Print this recipe
  • 2 Chicken Breasts , cubed
  • 6 cloves garlic ,minced
  • 1/2 tbsp Tomato paste
  • 2 tbsp Tomato ketchup
  • 1tsp Chilli powder or paprika
  • 1/4 cup Yogurt
  • 2 tbsp Lemon juice
  • salt to taste
  • Olive oil
  1. Marinate chicken cubes in garlic,tomato paste,tomato sauce, chilli powder,yogurt, lemon juice and salt for 2 to 4 hours or overnight.
  2. Pierce the marinated chicken cubes into the wooden skewer sticks.
  3. Grill on barbecue and keep basting with olive oil till done or you can also pan fry the chicken or roast in the oven.
  4. Serve with roasted veggies and pita bread.  

Tuesday, August 13, 2013

Falafel with Cucumber and Mint dip

Any Middle Eastern feast is incomplete without the very famous vegetarian snack Falafel.....Serve them hot with pita bread...cucumber mint dip...fresh tomatoes....lettuce and sliced onions...you end up with the perfect Falafel pita bread sandwich.....

Recipe Source Titli's Busy Kitchen
Print this recipe

  • 200 grams Chickpeas (soaked in water overnight)
  • 4 cloves Garlic,finely chopped
  • 1 small onion , finely chopped
  • 1 tsp Cumin seeds (or 2tsp cumin powder)
  • 1 tsp Coriander seeds (or 2 tsp coriander powder)
  • 1/2 cup Coriander leaves, finely chopped
  • 1/2 tsp Baking soda
  • Salt to taste
  • oil for deep frying
  1. Add the soaked and drained chickpeas into a food processor and blend for few minutes and transfer to a bowl , the chickpea paste should not be too coarse nor too smooth.
  2. Using a motor and pestle grind the coriander and cumin powder into coarse powder. 
  3. Add the finely chopped onion and garlic,salt, cumin powder and coriander powder to the chickpeas and mix well.
  4. Place this mixture in the refrigerator for 30 minutes.
  5. After 30 minutes ,remove and add baking soda and give a thorough mix.
  6. Place the oil in a frying pan and heat on medium.
  7. Take and tablespoon and a half of the chickpea mix in you hand and form and ball and flatten slightly.
  8. When the oil is hot fry the chickpea balls on medium flame till the falafel turns golden brown in color.
  9. Remove and drain the excess oil in absorbent paper.
  10. Serve the hot falafel with cucumber and mint dip and pita bread.

Cucumber and Mint Dip
  • 1 medium Cucumber
  • 1/4 cup Mint leaves, finely chopped
  • 2 cloves Garlic
  • 200 ml Yogurt
  • Salt to taste
  1. Scrape the cucumber skin, slit and scoop out the seeds and discard.Grate the cucmber.
  2. In a bowl and yogurt and mix till smooth ,grate the garlic into the yogurt,add the grated cucumber,mint and salt and mix well.
  3. Transfer into a bowl and serve with falafel.

Wednesday, August 7, 2013

Baba Ganoush

Hummus is always followed by Baba ganoush .

Recipe Source :Dedemed.com
  • 1 medium size Eggplant
  • 3 tbsp Lemon juice(adjust to taste)
  • 4 cloves garlic
  • 4 tbsp Tahini sauce
  • salt to taste
  • Olive oil
  • Chilli powder and mint leaf for garnish
  1. Preheat oven at 200 degree c, prick the eggplant with a fork,apply little oil on the skin and place on the wire rack in the preheated oven for 1 hour, remove and place in a bowl and cover with clingfilm and let it cool. Once cool,remove peel the skin and place the eggplant  flesh in a mortar or a blender.(another method is to roast the eggplant on a stove top)
  2. Blend together roasted eggplant flesh,garlic,lemon juice,tahini and salt in a food processor till you get desired consistency (I do not like mine smooth).
  3. Transfer to a serving dish ,garnish with olive oil,chilli powder and mint leaves.
  4. Serve with pita bread.

Monday, August 5, 2013


Hummus is my favorite middle eastern dip......goes well with pita bread.......must try.

Recipe Source:Dede
  • 3 cups Chickpea (cooked)
  • 1/4 cup Yogurt
  • 1/2 cup tahini sauce
  • 2 tbsp Lemon juice (adjust to taste)
  • 5 cloves of garlic
  • salt to taste
  • few mint leaves (optional)
  • 1/4 cup Olive oil for garnish

  1. Blend all the ingredients in a blender to a smooth paste ,add little water if the hummus is too thick.
  2. Transfer to a serving plate and garnish with olive oil and cooked chickpeas rolled in chilli powder.
  3. Serve wit pita bread. 

Friday, July 26, 2013

Tahini Sauce

I have lived in the Middle East for 5 years and fell in love with the food there, though a little bland for our Indian taste buds......something worth giving a try...............be it Baba ganoush, hummus, sheesh tawook, falafel, kuboos,pita bread, baklava, umm ali and my all time favorite shawarma.

This is just a small attempt to try to relive the memories I have had when I was in Bahrain.

  • 2 cups Sesame seeds
  • 1/4 cup or little more Vegetable oil
  1. Spread sesame seeds on a flat baking sheet.
  2. Preheat oven to 200 degree C and pop into the oven and bake for about five minutes, do not let the sesame seeds brown.Remove and let it cool.
  3. Transfer the seeds into a blender or food processor, add oil and blend to a smooth paste, add more oil if required.
  4. Transfer the tahini into an air tight container and store in refrigerator.
  5. Use tahini to make hummus and baba ganoush.

Monday, July 22, 2013

Cashew Macaroons for Anna

Cashew macaroons from Mangalore bakeries have always been my brothers favorite for a very long time....When I was a kid I could never pronounce 'macaroon'......I used to call them 'McEnroe'(yup the famous angry tennis player).

I will be seeing my brother after a year today.....and these are for him.....Welcome Anna......I hope you enjoy these McEnroe's.

  • 60 grams Egg white (2 eggs), room temperature 
  • 130 grams fine Powdered sugar or super fine Caster sugar 
  • 1 tsp Vanilla Essence
  • 60 grams Cashew-nuts , chopped

  1. Take a super clean dry bowl (I mean it...super clean,not even a drop of  water), add in the egg white...just the white(I mean it...not a drop of yolk). Keep an electric beater ready,the blades/whips have to be super clean and dry (you know I mean it) .
  2. Preheat oven at 100 degree C, line a baking sheet with parchment paper.
  3. Beat the egg whites on high speed for 2 minutes, gradually add in the super fine sugar 1 tbsp at a time till all the sugar  are incorporated .Beat for 10 more minutes or till smooth and glossy and stiff peaks are formed.Add vanilla essence and beat.
  4. Slowly add the chopped cashewnuts(reserve little to sprinkle on top) and fold slowly and carefully with a spatula.
  5. Using a spoon or in my case a cookie scoop ,drop the batter on the prepared baking sheet.Sprinkle cashew on top and bake.Believe me it took 1hr and 30 minutes to bake these macaroons,maybe because they were big,just keep and eye on them.You will see liquid oozing out while baking,but thats fine,it will crystallize and few may ever crack....but they will still taste great.
  6. Remove from oven and let it cool completely ,store in air tight container.

Wednesday, July 17, 2013

Teatime Cake Rusk

Only thing missing in this picture is a hot cup of tea to dip the rusks in, perfect tea time snack.

Recipe Source :Ambus
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • pinch Salt
  • 3 Eggs
  • 1/2 cup Castor Sugar
  • 113 grams unsalted softened Butter (1/2 cup)
  • 1 tsp Vanilla extract
  1. Grease and line a 9 inch square baking pan with butter paper and set aside. Preheat oven at 180 degree C.
  2. In a bowl beat sugar and butter till light and fluffy, add in the eggs one at a time beating after each addition.Scrape the down sides. Add vanilla essence and beat till well combined.
  3. Sift in the flour, baking powder and salt and beat on slow speed till you have a smooth batter.
  4. Pour the batter into the prepared greased pan ,smooth out the surface and bake in preheated oven for 20 minutes or till the cake is completely baked and when toothpick inserted it comes out clean.
  5. Let the cake cool down for 15 minutes. Remove from the pan and cut into long pieces or desired shape.
  6. Place the cut cake pieces on a cooling rack and bake again at 180 degrees C in a preheated oven in the center rack till you get the desired brown color.Keep checking on the rusk every 10 minutes and turn around so that its baked evenly on all four sides.
  7. Remove from oven and let it cool down completely before transferring into an air tight container.

Saturday, May 25, 2013

Kadle Manoli / Ivy gourd sukka

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice.

Print this recipe
  • 1/2 Kg Ivy Gourd /Manoli (tip removed and slit)
  • 1 cup Small Black Chickpea
  • 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 (crrushed)
  • 5 to 6 curry leaves
  • 1 dry red chilly


  1. Soak Chickpeas in water overnight.Cook  Black Chickpea with little salt in pressure cooker , drain and keep aside.
  2. Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside.
  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 Chickpeas and Ivy gourd / Manoli 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 Touthe Kodel

Thursday, May 2, 2013

Spiked Pina Colada Cake - Happy B'day Anna

My brother is a man of very few words........So I have just one word for him......


Recipe Source: Humming bird bakery  Cake days
Print this recipe
For sponge

  • 100ml White rum
  • 4 slices Pineapple
  • 40g unsalted Butter, softened
  • 1 1/2 tsp Baking powder
  • 120g All purpose flour
  • 1/4 tsp Salt
  • 1 Egg
  • 120 ml Coconut Milk
  • 1 tsp Vanilla essence
For Frosting
  • 80g unsalted Butter , softened
  • 250g Icing sugar
  • 4tsp White rum
  • 4 tsp Coconut Milk
  • 4 slices Pineapple for decoration
  • 4 tbsp Caramelized coconut for decoration

  1. Grease a 6 inch pan,line with parchment paper and set aside.
  2. Pour rum into a small saucepan,add 30g sugar,place the saucepan on medium flame and bring to boil, let the liquid reduce to half .Cut the pineapple into bits and soak it in the reduced rum for 30 minutes.
  3. Preheat oven at 170 degree C.
  4. In a large bowl combine butter,140g sugar, flour,baking powder and salt.Using an electric beater beat on low speed till the mixture looks like crumbs.
  5. In a small jar combine the wet ingredients - egg, coconut milk and vanilla essence, whisk with a fork and mix well.
  6. Pour the the wet ingredients into the dry ingredients,beat at low speed and increase the speed once all the ingredients are well combined.
  7. Remove the pineapple from the rum (squeeze out the excess liquid), sprinkle the pineapple bits on the greased pan.Pour the batter on the pineapple bits and bake for 25 to 30 minutes or till the cake is done.
  8. Remove from the oven and let the cake cool down for 10 minutes before removing it from the pan and transferring on to a wire rack.Let the cake cool down completely.
  9. Prepare frosting :- Beat butter and icing sugar till they resemble sand like consistency,in a small glass combine rum and coconut milk, pour this into the butter and icing sugar mixture and beat till light and fluffy.
  10. Assemble the cake :-Place the cake on a serving dish , soak with the reduced rum and frost the cake.Decorate with pineapple bits and caramelized coconut. 

Friday, April 5, 2013

Gujje Kadle Aajadina / Raw Jackfruit Sukka

Classic Mangalorean dish.......Okay confession.......not my favorite, I always pick out the jackfruit and eat the chickpeas.....I sometimes forget that this is my moms blog too........presenting Gujje Kadle aajadina - Courtesy: MOM

Print this recipe
  • 3 cups Gujje/ Raw jackfruit (chopped)
  • 1 cup Small Black Chickpea
  • 1 onion ,chopped
  • salt to taste
  • 5 dry red chillies (roasted) 3 long red chillies(byadigi) and and 2 small(guntur)
  • 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 (crrushed)
  • 5 to 6 curry leaves
  • 1 dry red chilly

  1. Soak chickpeas in water overnight.Cook them with little salt and enough water to cover the chickpeas  in pressure cooker for 4 to 5 whistles (or depending how much whistles your cooker will take to cook them)
  2. Toss in the chopped raw jackfruit into the cooker along with the cooked black chickpeas, add one chopped onion.Add very little water if required,incase it looks dry.Cover and cook for 2 whistles.
  3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixir 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 Chickpeas and 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 / Mangalore cucumber curry

Friday, March 15, 2013

Slutty Brownies - Happy Birthday Devs

Someone once said "You can kid the world, but not your sister"
Wish you a very happy birthday Devina.......miss you EVERYDAY....

No.....I did not come up with that name, I was wondering why it is called slutty brownies.....I would actually name them 'Threesome Brownies"......and before you guys start thinking ...."Gosh!!!this Cherie has one dirty mind"....NO....you are wrong....when I say "Threesome".....I mean....Oreo biscuits sandwiched between Brownie and Chocolate chip cookies.... doesn't that make it awesome THREESOME.....and also a perfect name for us three sisters....Devina is the soft heart Brownie......Neetu who seems hard from outside but is actually soft like a cookie inside......and Iam the poor Oreo biscuit in the middle who has been sandwiched by these girls and I have nowhere to go......but together we make an awesome threesome combination.

Recipe source : Whats Gaby Cooking
Print this recipe
for the brownie

  • 140 grams unsalted Butter (10 tbsp)
  • 1 1/4 cup Sugar
  • 3/4 cup Cocoa powder
  • 2 large Eggs
  • 2 tsp Vanilla extract
  • 1/2 tsp salt
  • 1/2 cup All purpose flour
for Oreo layer
  • 25 Oreo cream biscuits
for chocolate chip cookies layer
  • 113 grams unsalted Butter ,softened (1/2 cup)
  • 1/4 cup Brown sugar
  • 3/4 cup White sugar
  • 1 Egg
  • 1 1/4 tsp Vanilla extract
  • 1 1/4 cup All purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp salt
  • 1 cup semi sweet Chocolate chips
  • Line a 9 inch square baking tray  with aluminium foil with 3 inch foil sticking out from either sides (this helps in lifting out the brownies from the tray. Set aside.
  • Prepare brownie batter : Take melted butter in a bowl and toss in sugar and cocoa powder ,mix well till combined with a whisk, now add the eggs and vanilla extract and whisk well. Now add flour and salt and whisk till you have a smooth thick batter.Set aside.
  • Pre heat the oven at 180 degree c
  • Prepare the cookie dough:  Take the softened butter in a bowl and add in the brown and white sugar, using an electric beater ,beat this till soft and fluffy. Add egg and vanilla extract and beat till well combined and scrape down the sides and beat again.
  • In a bowl sift together flour,salt,baking powder and baking soda and add this to the butter mixture and beat on low speed till all the ingredients are well combine and you are left with a soft dough.Now toss in the chocolate chips and mix with a spatula.
  • Assemble : Place the cookie dough on the prepared tray and spread out evenly.Place the oreo biscuits on the cookie dough closely.Now pour the brownie batter on the oreo biscuits and spread evenly.
  • Bake in pre heated oven for 30 to 35 minutes or till the brownie is done.
  • Let the brownie cool down completely before cutting into squares.
  • Serve warm with vanilla ice cream.

Thursday, March 14, 2013

Kempu Appala Chutney - Red Pappad Chutney

This dish falls into our comfort food category.............Kempu appala chutney with piping hot ganji......egg omelette and pickle.. ....perfect combination for rainy day.

Print this recipe
  • 6 to 7 Red pappad
  • 1 1/2 cup freshly grated Coconut
  • 5 dry Red chillies ,roasted (3 byadigi 2 guntur)
  • 2 tsp Coriander seeds, roasted
  • 1/2 tsp Cumin seeds, roasted
  • 1/2 Onion , chopped
  • marble size Tamarind
  • salt to taste
  • Oil to deep fry pappads
  1. In a mixer or blender jar combine red chillies, coriander seeds , cumin seeds, salt and tamarind, grind into a fine powder. Toss in the fresh coconut and grind for 2 seconds only.Transfer into a bowl and sprinkle chopped onion to top.
  2. Fry the red pappad in hot oil and place on kitchen towel to remove excess oil.
  3. Just before serving crush the red pappad and mix with the coconut masala and serve with ganji

Thursday, February 28, 2013

Nutella Pull Apart Roll

I would never miss an opportunity to bake anything that has Nutella in it......just heavenly.

Recipe Source : GoodFood My Jhola
  • 200 grams Flour (maida)
  • 1/2 cup lukewarm Milk
  • 2 tsp Dry active yeast
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 tsp Butter, softened
  • Extra butter for brushing
  • 4 tbsp Nutella
  1. In a bowl mix together yeast, sugar and lukewarm milk and set aside for 5 to 10 minutes till it becomes frothy.
  2. Take flour/maida in a big bowl, add the yeast/sugar/milk mixture and mix together add little more milk if required to bring the flour together (I used 3 tbsp milk).While kneading the dough add the salt and butter and knead into a smooth soft dough.
  3. Make a ball with the dough and place in a greased bowl and cover with cling film or a kitchen towel, place in a warm place and let the dough double in size for 1 hour.
  4. Once the dough has doubled, punch it down and knead for a minute.
  5. Roll out the dough on a lightly floured surface,1/4 inch thickness and roughly 14 inches lengthwise.Spread nutella on the rolled out dough. Roll the dough little firmly into a 14 inch log.
  6. Cut the log into 7 equal parts and place on a greased 8 inch round cake tin cut side up. Cover the rolls with clingfilm and place in a warm place and let it double its size for 1 hour.
  7. Pre heat oven at 200 degree C, lightly brush milk on top of the rolls and bake for 20 minutes or till the top is slightly brown.
  8. Remove from the oven and brush the rolls with little melted butter.

Thursday, February 21, 2013

Crispy Spring Paneer

Crispy spring paneer......simple veggie appetizer....and proof that I suck when it comes to naming a dish.

Recipe Source :Sanjeev Kapoors Flavors of the Orient 
  • 200 grams Paneer 
  • 5 to 6 cloves Garlic, minced
  • 1 tbsp Lemon Juice
  • 2 tbsp Sweet chilli sauce
  • 1 tbs Soy sauce
  • 1 tsp Pepper
  • 2 tsp Red chilli flakes
  • 1 tsp Sugar
  • salt to taste
  • 2 tbsp Flour (Maida)
  • 1 tbsp Cornflour
  • 5 sheets Spring roll sheets
  • Oil ,deep frying
  1. Cut the spring roll sheets into thin strips and keep aside.
  2. Cut the paneer into thick fingers.
  3. In a bowl mix together garlic, lemon juice, sweet chilli sauce, soy sauce, pepper, red chilli flakes, sugar and salt. Apply this mixture to the paneer and let it marinate for 15 minutes.
  4. Add flour and cornflour to the paneer and mix well, set aside for few minutes.
  5. Take each paneer and wrap it with the spring roll sheet strips and press to make it stick to the paneer. if the strips are not sticking make paste with maida and little water, and use it to stick the strips to the paneer, keep aside the wrapped paneer..
  6. Heat oil in a pan on medium flame, when hot drop in the wrapped paneers and fry till golden brown,
  7. Serve hot with tomato sauce or sweet chilli sauce.

Tuesday, February 5, 2013

Strawberry Cheesecake

Iam so fed up saying "this is one of my favorite desserts"...for every dessert I post....So lets get one thing  straight....I am absolutely crazzy and in love with DESSERTS......so from now, I am not going to use the sentence "this is one of my favorite desserts".....coz now you know....and I cannot help it.....its in the genes....the whole family loves desserts...I am not sure how our 'Dessert loving gene' has passed on to our maid Kamala.....coz she loves desserts too....and actually ate a big chunk of this cheesecake.....we all kept wondering where the last piece  disappeared .

Print this recipe

for base
  • 25 Marie Biscuits
  • 113 g Butter, melted
for Cheesecake - Recipe Adapted from - Deeba Rajpals Passionate about Baking
  • 800 ml Yogurt
  • 1/2 cup Strawberry crush
  • 200 ml Cream (I used Amul trtra pack)
  • 1/2 cup Icing Sugar
  • 11/2 tbsp gelatin
  • 1/4 cup Cold Milk 

  • Whipped Cream (optional)
  • Fresh Strawberries 
  1. Hang the curds in a muslin cloth overnight in refrigerator.
  2. Crush marie biscuits in a blender or ziploc bag. Mix with melted butter.Transfer into an 8 inch spring form or pie pan and press the mixture firmly with your hand or back of a spoon or ramekin, extend the base to the sides of the pan. Set in the freezer till further use.
  3. Sprinkle gelatin over 1/4 cup cold milk and place in a vessel with hot water till the liquid is clear and all the gelatin is dissolved.
  4. Whip the 200ml cream till medium soft peaks are formed and place in the refrigerator till further use. 
  5. In a blender or using a hand whisk, blend together the hung curd, strawberry crush and icing sugar till smooth and add in the gelatin liquid and blend well.Now fold in the whipped cream.
  6. Pour the cheesecake mixture into the prepared biscuit base and spread evenly.
  7. Place in the refrigerator for 4 to 6 hours or overnight till the cheesecake sets.
  8. Served with fresh strawberries and whipped cream.

Wednesday, January 23, 2013

Strawberry Custard Trifle - Happy B'day "Hello Doctor"

I believe everyone needs some kind of craziness in their life.....well......my craziness is my gorgeous baby sister Neetu who turns 20 today.....she is my sometimes  'loner sis'..... 'totally zoned out sis'.....' Poser sis'.... 'zombie sis'..... 'repeat the same clothes over and over again sis'.... 'Hugh Jackmans wife sis'........'CHONKS sis'......'My granny sis'.... 'Singing "hello doctor..dil ki chori ho gayi" in middle of the night sis'.....but most of the time 'Crazzzzy sis'.....and I am totally in love with her.

                                                   Wish you a very Happy Birthday Neetu

Neetu goes totally crazy when she sees strawberries....this one is for you Neets......I am glad you are in my life to drive me crazzzyyyy.....keep posing ....and dreaming......and zoning out....you are one in a billion....


  • 1 packet Strawberry Jelly
  • 20 Strawberries, chopped
  • 100 grams Pound cake/sponge cake (I used store bought)
  • 500ml Milk
  • 6tbsp Sugar
  • 1 tbsp Butter (optional)
  • 4 tbsp Custard powder
  • few strawberries for garnish
  • 2 Bananas,sliced (optional)
  1. Take individual glasses or one single 8 inch dish.Place the chopped strawberries in the bottom.Set aside.
  2. Prepare jelly by following the instructions on the pack and pour on top of the strawberries.let the jelly set in the refrigerator for 20 minutes.
  3. Prepare custard. Take 150ml or cold or room temperature milk in a bowl and mix in the custard powder,set aside. Pour the remaining milk into a sauce pan,add sugar and mix.Bring the milk to boil and gradually add the custard mix,keep stirring till the custard thickens (use less custard powder if you don't like thick custard) 
  4. Let the custard cool down.
  5. Remove the set jelly from the refrigerator and put a layer of crumbled cake and pour the custard on top.Set in the refrigerator for 2 hours.
  6. Garnish with fresh strawberries.
  7. Before serving add in some chopped banana into the custard ,I just love the combination.
Related Posts Plugin for WordPress, Blogger...