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Tuesday, August 31, 2010


Wet Mixture --
Un-salted Butter -1 cup (2 sticks)
Powdered sugar - 3/4 cup
Milk - 4tbsp

Dry Mixture --
All Purpose flour (Maida) - 2 Cups
Baking powder - 1/2 tsp
Fine grain sea salt - 1/4 tsp
Ground Green Cardamom seeds - 1 tsp

Crushed Pistachios - 3/4 cup
Sliced Almonds - 1 tbsp

Step 1: Wet Mixture
Use Electric mixer. Beat butter about one minute
Add sugar. Beat till the mixture is light and fluffy about 7 minutes
Add milk. Beat one minute to make a smooth mixture.

Step 2: Dry Mixture
Mix flour, baking powder,salt and cardamom powder. Sieve

Step 3: Dough
Add one third of dry mix at a time to wet mixture beating at low speed. Knead it into a dough.
Stir in Pistachios.

Step 4: Baking
Preheat oven to 300º F.
Line a cookie sheet with parchment paper
Divide dough into 24 parts. Roll each part in to a ball
Press each ball of dough into a flat patty about ¼" thick. Press some Almonds on the top surface of the patty. Put the patty on parchment paper. Continue till all the balls are done
Bake for 20 minutes. The cookies should just start to turn brown.
Shut off heat. Remove the cookie sheet to let the cookies cool.

Sunday, August 29, 2010


Cucumbers - 2
Mint leaves - 1/2 cup
Oil - 1 tsp
Onion(chopped) - 1 small
Green chilli - 1-2
Ginger(chopped) - 1/2 tsp
Veg. Broth (or water) - 3 cups
Hung Yogurt - 1/2 cup
Salt - to taste
Roasted Cumin Powder - 1/2 tsp
Black Pepper Powder - to taste

Wash,peel, deseed & chop the Cucumbers.
In a pan, heat oil.add onions,green chilli, ginger and saute for a couple of minutes.
Transfer them into another dish to allow them to cool down faster.
In a blender, add in the cooled onions, greenchilli, cucumber, mint leaves and some broth.
Puree it till smooth. Add in the balance of the broth and hung yogurt and blend again.
Season with salt, black pepper and cumin Powder and mix again.
Chill for an hour in the refrigerator and serve chilled.


Beetroot(cut 2" piece) - 1 medium
Salt - to taste
Tumeric powder - a pinch
Coconut - 1/4 cup
Green chilli - 2
Jeera - 1 tsp
Yoghurt - 3 tbsp

Cook beetroot with salt and tumeric powder.
Grind coconut,jeera,green chilli,yoghurt into a smooth paste. Keep aside.
Once beetroot is cooked, add the ground paste and boil for few secs.
Transfer to a bowl and garnish with curry leaves.

Friday, August 27, 2010


Basmati rice - 1 1/2 cup
Potato(chopped cubes) - 1 small
Carrot(sliced lengthwise 2" piece) - 1/2 cup
Beans(cut lengthwise 2" piece) - 1/2 cup
Greenpeas - 1/2 cup
Mint/Pudina leaves - 1 cup
Green chilli - 2-3
Salt - to taste
Coriander leaf - 3 tbsp
Oil - 2 tbsp

Cook basmati rice separately and keep aside.
Cook all vegetables in cooker for a whistle.Remove lid and drain the excess water from veggies and keep aside.
Heat oil in kadhai and saute vegetables till potatoes have golden browned on all sides.
Grind mint leaves & green chilli into smooth paste.Add the drained water from vegetables while grinding.
Add the mint paste and salt to roasted vegetables and saute until raw smell disappears and water is almost evaporated.
Add in cooked rice and mix well.
Garnish with coriander leaf and serve with raita.


Carrot(finely grated) - 1 kg
Evaporated milk - 14 oz can
Sweetened condensed milk - 12 oz can
Cardamom powder - 1 tsp
Ghee - 2 tbsp
Cashewnuts - 1 tbsp
Almonds - 1 tbsp

In a big microwave safe bowl, mix the carrots with evaporated milk and the condensed Milk. Mix very well.
Microwave for 10 minutes.Take the bowl out and mix very well. Clear along the sides too.
Microwave again for another 10 minutes.Take the bowl out and mix well again.
Microwave again for 5 minutes.
Take it out and mix well and back in the microwave for 5 minutes.Mix again.
Keep cooking till all the moisture has been absorbed by the carrots.
Mix cardamom powder into the carrot mixture.
In a little skillet, heat the ghee & add in the cashews and fry them for just a minute.
Add to the Carrot Halwa and mix well and serve hot.
Garnish with Pistachios and sliced Almonds.


Vermicelli/Semiya - 1 cup
Sugar - 1/2 cup
Milk - 3 cups
Sweetened condensed milk - 1/2 cup
Cardamom powder - 1/2 tsp
Cashewnuts - 1 tbsp
Raisins - 1 tbsp
Ghee - 2 tbsp

Ghee roast (1 tbsp) vermicelli until golden brown.
In a pressure cooker, add roasted vermicelli,sugar,milk, cardamom powder. Cook for 2 whistles and remove from heat.
Remove lid, add sweetened condensed milk to payasam and boil for few minutes.
Ghee roast cashwenuts and rasins till golden brown. Add this to paysam.
Serve hot or cold.


Urad whole(washed) - 1 cup
Salt - to taste
Green chilli - 2-3
Crushed black pepper - 1 tsp
Coconut pieces - 1 tbsp
Curry leaves - a sprig
Oil - for deep frying

Wash and soak urad in water for 3-4 hrs.
Drain all water and grind with salt and green chilli to a fine paste.Do not add water while grinding.
Transfer to a bowl and add black pepper,coconut pieces,curry leaves and mix well with a spatula or spoon.
Keep a bowl of water,before starting the frying.Wet your hand every time before shaping vadas.
Heat oil for frying in medium high.
Take a thin plastic paper(5"x 5" min). Grease with little water or oil.
Place a lemon sized batter over it(Do not spread the batter). Make a hole in center.
Holding paper in left hand, wet your right palm and then carefully transfer this doughnut shaped batter from paper to right hand fingers.
Then leave it into hot oil. Deep fry vadas until color turns to golden brown.
Serve vadas with sambar or chutney.

1)If batter is very thick, then vadas wont become fluffy and light inside.
2)If batter becomes thin consistency, add little rice flour till you get perfect consistency. But this makes vada crisper outside but less fluffy inside.
3)Do not fry vadas in low heat as it makes vadas oily.
4)If you are unable to shape up vada, then just drop small balls of batter in oil and make bondas.

Thursday, August 26, 2010


Raw mango - 1 medium
Salt - 1 tbsp
Red chilli powder - 1-2 tbsp
Fenugreek seeds - 1 tsp
Asafoetida - 1/4 tsp
Seasame oil - 2-3 tbsp
Mustard seeds - 1 tsp
Curry leaf - a sprig
White vinegar - 1 tsp

Chop raw mango finely into tiny pieces.Keep the skin on, this helps the pieces to remain firm.
Dry roast fenugreek seeds and grind into a fine powder.
Add salt, red chilli powder, fenugreek powder, asafoetida to mango. Mix well.
In a kadhai add oil and season mustard and curry leaves.
Add seasoning and vinegar to pickle. Mix well and store in air-tight containers.

This pickle stays good for 2 weeks in refrigerator. Vinegar acts as a preservative.


Long Beans(finely chopped) - 2 cups
Coconut(grated) - 3 tbsp
Salt - To taste
Tumeric powder - 1/4 tsp
Curry leaf - 1 sprig
Mustard seeds - 1 tsp
Urad dal -1 tsp
Oil - 1 tsp

1.Cook long beans with salt and tumeric.
3.Once cooked, heat oil in another pan , add oil,mustard, urad dal and season.
4.Add seasoning, curry leaf and coconut to long beans. Mix well.
Serve hot with rice.


Ingredients (makes 20 patties):
Moong sprouts - 2 cup
Onion - 1 medium
Potato - 1 medium
Carrot - 1 medium
Green beans - 12 -15
Green peas - 1/2 cup
Corn kernels - 1/2 cup
Bell pepper - 1 small
Ginger(grated) - 1 tbsp
Green chilli(chopped) - 1 tbsp
Cumin seeds - 1 tsp
Bread crumbs - 1/2 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tbsp
Lemon juice - 1 tbsp
Corinader leaves - 4 tbsp

Heat oil in big kadhai, add cumin seeds, ginger, green chilli. Saute for few secs.
Add onions and saute till translucent.
Add all other veggies, sprouts,salt,tumeric powder,red chilli powder & garam masala.
Saute for 3-5 mins. Veggies need not to be overcooked as they will be cooked in oven.
When all masalas are mixed well together,turn off heat and cool off the mixture.
Once cooled, transfer it to a food processor and pulse for few times until everything is mashed up to a coarse mixture(donot make a smooth paste).
Move to a mixing bowl, add bread crumbs, lemon juice,coriander leaves and mix well.
Make a medium sized ball of veggie-sprout mix and flatten it to form a patty.
Once all patties are ready, freeze 5-6 hrs or overnight.
Bake them in a pre-heated oven at 375F for 20 mins.

Make quick burger with tomato,cucumber and some tomato ketchup.

You can freeze the remaining baked patties and reheat in microwave when ever required.
It stays good for 2-3 weeks in freezer.


Okra - 10-12nos
Yoghurt - 1/3 cup
Coconut - 3 tbsp
Green chilli - 2
Mustard seeds - 1/8 tsp + 1/4 tsp
Urad dal - 1/4 tsp
Salt - To taste
Tumeric powder - a pinch

Chop okra into small pieces.
Heat oil in pan, season mustard seeds and urad dal.
Add okra pieces,salt,tumeric and saute till done and crispy.
Grind yoghurt, mustard(1/8 tsp), green chilli and yoghurt to smooth paste.
In a bowl, add yoghurt paste and okra. Mix well and serve with rice.


Rava/semolina - 1 cup
Onion - 1 small
Potato - 1 small
Carrot - 1/4 cup
Green beans - 1/4 cup
Green peas - 1/4 cup
Tomato - 1 small
Urad dal - 1 tsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Oil/ghee - 1 tbsp
Ginger(grated) - 1 tsp
Green chilli -2-3
Salt - to taste
Coconut(grated) - 3-4 tbsp
Curry leaves - a sprig
Cashewnuts(broken)(ghee roasted) - 1 tsp

Chop all vegetables finely.
Heat 1 tsp oil/ghee in pan/kadhai and roast rava for 5-10 mins. Stir in between to avoid browning of rava.
Once rava has turned light golden brown turn off heat and transfer from pan to a plate and keep aside.
In same pan add little oil/ghee and season urad dal,channa dal ,mustard seeds,ginger and green chillies.
Add onions and saute till translucent. Add all other vegetables, salt and 4 cups of water.
Cook until vegetables are 3/4th done. Now add rava slowly while stirring continously in order to avoid lumps.
If there isnt enough water for rava to cook, then add boiling water(1/2 cup) as required and stir well to avoid further lump formation.
When rava is cooked (3-5 mins) turn off heat and add coconut,curry leaves and ghee roasted cashewnuts.
Mix well and serve with coconut chutney.


Rice ada - 1/2 cup
Milk - 2 cups
Sugar - 1/4 cup
Sweetened Condensed milk - 1/4 cup
Cardamom powder - 1/4 tsp
Butter - 1 tbsp

Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
In a pressure cooker, heat butter and saute ada for few secs.
Add milk, sugar, cardamom powder and cook in medium heat until the cooker releases the first whistle.
Turn off the heat and let it remain in the same stove top for 10 -15 minutes.
Remove the lid, milk and ada would have turned to a light pink color.
Transfer the mixture to another vessel and also add sweetened condensed milk.
Cook the mixture in medium heat for another 10 minutes until the consistency becomes thick.
Serve hot or cold.


Cauliflower(chopped into florets) - 1 cup
Onion (chopped) - 1
Tomato (chopped) - 1
Yoghurt - 1/2 cup
Salt - 1/2 tsp + 1/2 tsp
Tumeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Ginger- green chilli paste - 1 tbsp
Coriander leaves - 2-3 tbsp
Spice mix(coriander, cumin,clove, cinnamon,red chilli,tumeric,black pepper) - 1 1/2 tbsp
Oil - 1 tbsp

Mix yoghurt,salt(1/2 tsp),tumeric,red chilli,cumin and coriander powder well.
Marinate cauliflower florets in this yoghurt mixture for one hour.
Heat oil in pan, add onion and ginger-green chilli paste. Saute till golden brown.
Add tomatoes,remaining salt and spice mix. Mix well and saute till oil separates.
Separate yoghurt mixture from florets and add this to tomato mixture in pan.
Saute again until mixture is dry.
Add florets and cook on med for 5-7 mins.
Now cover and cook on low flame until florets are done but not mushy.
Garnish with coriander leaves and serve with rotis.

Wednesday, August 25, 2010


Moong Dal - 1/2 cup
White Radish (Mooli) - 1 cup
Chili Powder - ½ tsp
Asafoetida (Hing) - a pinch
Turmeric Powder - ½ tsp
Ginger Paste - 1 tsp
Green Chili Paste - 1 tsp
Cumin Seeds - ¼ tsp
Cloves (Laung) - 2
Bay Leaf (Tej Patta) - 1
Coriander Leaves, finely chopped - 2-3
Oil - 1 tbsp
Salt - to taste
Water - 2 cups

First peel the radish and wash it properly. Dice it to form small pieces.
Now, in a pressure cooker, heat oil. Add bay leaves, cloves and cumin seeds into it.
When the cumin seeds crackle, add a pinch of hing, ginger paste and green chili paste. Sauté the mixture for a while.
Now, add moong dal, diced radish and chilli powder and mix well.
Add water, salt and pressure cook the entire content for 2 whistles.
Pour out the dal in a bowl and garnish with chopped fresh coriander leaves.
Serve hot with steamed rice or rotis.

Tuesday, August 24, 2010


Okra(slit lengthwise) - 2 cups
Salt - To taste
Tumeric powder - 1/4 tsp
Garam masala - 1 tbsp
Oil - 1 tbsp

Heat oil in a nonstick pan.
Add okra, salt,tumeric and garam masala powder. Mix well.
Cook uncovered and donot add water. If okra sticks to bottom just sprinkle few drops of water.
Fry till okra are done and crispy.
Serve with rotis and dal.


Brinjal(chopped) - 3-4 medium sized
Salt - to taste
Tumeric powder - 1/4 tsp
Kootu powder - 1 tbsp
Jaggery - 1 tbsp
Coconut(grated) - 2-3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - a sprig
Oil - 1 tsp

Cook brinjal,salt,tumeric and kootu powder with 1/2 cup water.
When half done, add jaggery and cook fully.
Heat oil in small pan and season urad dal,mustards,curry leaves and coconut gratings till coconut is browned.
Add seasoning to curry and serve with rice or roti.

Monday, August 16, 2010


Ingredients for filling:
Green peas - 1 1/2 cup
Onion - 1/4 cup
Tomato - 1/4 cup
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 3/4 tsp
Ginger paste - 1 tsp
Lemon juice - 1 tsp
Coriander leaves(chopped) - 2 tbsp

Ingredients for the dough:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon salt
Water to knead the dough
Oil/ ghee for cooking

Cook greenpeas for 7-8 min in microwave. Drain water(this water can be used while kneading dough) and mash the greenpeas and keep aside.
While greenpeas is cooking, heat oil(1 tsp) in kadhai and saute onions and ginger paste till onions are translucent.
Add tomatoes, salt, red chilli powder,tumeric powder and garam masala powder and mix well.
Cook until tomatoes are mushy and soft. Now add mashed peas and mix well.
Saute for couple of mins.
Turn off heat and add lemon juice and coriander leaves.
Divide the filling into 10-12 portions.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make10-12 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.
Place a portion of filling on one disc and spread out evenly.
Place the other disc on top of this. Seall edges by pressing with hand.
Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.