marquee image continuous

....shortcut to your family's heart

Friday, April 29, 2011


Carrot (grated) - 1 big
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - a sprig
Coconut(grated) - 2 tbsp
Oil - 1 tbsp

Heat oil in kadhai, season mustard,urad dal and curry leaves.
As the seeds splutter, add grated carrot ,salt,tumeric powder and red chilli powder. Mix well and stir-fry for 4-5 mins.
Turn off heat and garnish with coconut gratings and few fresh curry leaves.
Serve with rice and curry of choice.

Wednesday, April 27, 2011


Pizza base(Boboli brand) - 1 large
Pizza or marinara sauce - 1/4 cup or as reqd
Onions(chopped) - 1 small
Tomato(chopped) - 1 small
Green bell pepper(chopped) - 1/2
Pineapple(chopped) - 3 tbsp
Mozarella cheese - 1/2 cup
Parmesan cheese - 1/4 cup

Preheat the oven at 400 deg F.
On a pizza stone, place the pizza base and spread the sauce.
Layer the onions,tomatoes,bell pepers, pineapple,parmesan cheese and mozarella cheese in order.
Bake for 10-12 mins until crust is crisp and veggies are done.
Slice and serve hot.

Tuesday, April 26, 2011


Arbi/Colocasia/Chembu - 4-5 medium
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chilli(chopped) -1
Curry leaves - a sprig
Coconut(grated) - 1 tbsp (optional)
Oil - 1 tbsp

Pressure cook the arbi for 1 whistle. Turn off and remove from heat.
As the steam settles down, remove the arbi and run under cold water.
Peel off the brown skin and shred or crumble the cooked arbis.
Heat oil in kadhai, season mustard,urad dal,green chilli and curry leaves.
As the seeds splutter, add shredded arbi ,salt,tumeric powder and red chilli powder. Mix well and stir-fry for 5-6 mins.
Turn off heat and garnish with coconut gratings.
Serve with rice and curry of choice.

Sunday, April 24, 2011


Whole wheat flour - 1/2 cup
All purpose flour - 1/2 cup
Baking powder - 1 tbsp
Salt - 1/4 tsp
Non-diary milk - 1 cup
Oil - 2 tbsp
Liquid sweetener(Maple syrup/Concentrated apple juice) - 3 tbsp
Oil - as required

Combine the flours,salt and baking powder in a bowl and keep aside.
In another bowl, mix milk,oil(2 tbsp) and liquid sweetener.
Add the wet mixture to dry ingredients and mix well. Donot overmix the batter as pancakes would turn tough.
Heat a nonstick pan and pour a ladle of batter. Spread into 4 inch diameter and drizzle few drops of oil.
When the bottom side is cooked, flip and cook the other side for 1-2 mins.
Serve hot with maple syrup or any fruit syrup and blob of butter.

This is my entry to Kirthi's Breakfast Club #10 and Helen's event.

Thursday, April 21, 2011


It has been a year since I started blogging and celebrating the same with chena kheer.

Milk(Whole or 2%) - 2 cups
Lemon juice - 2 tbsp
Sugar - 1/4 cup
Sweetened condensed milk - 1/4 cup
Milk - 1 cup
Saffron - a pinch
Cardamom powder - a pinch
Almonds(finely chopped) - 2 tsp
Pistachios(finely chopped) - 1 tsp

Boil the milk(whole or 2 %) in microwave or stove.
As milk boils, add lemon juice and mix well to get the milk curdled.
Once the greenish-yellow whey and curds are separated, strain the mixture through a muslin cloth or unused cotton handkerchief which is washed.
Hold it under running water for a minute. Press the excess water.
Hang the muslin for 20- 25 minutes so that all the whey is drained out.
Crumble the chena and keep aside.
Heat 1 cup milk in a pan and bring to boil. Add sugar ,crumbled chena and continue stirring for 15- 20 mins.
Add saffron, cardamom powder and sweetened condensed milk. Keep stirring for 2-3 mins and turn off heat.
Meanwhile roast almonds and pistachios for 2 mins.
Garnish the kheer with roasted nuts. Serve warm or chilled.

This is my entry to Priya's Flavors of Bengal event and Nayna's event.

Sunday, April 17, 2011


Broccoli - 1 small
Babycorn - 5-6
Snowpeas - 1/2 cup
Capsicum - 1/2
Green beans - 7-8
Carrot - 1 small
Chings All-in-one sauce - 5 tbsp
Soy sauce -1 tbsp + 1 tsp
Chilli sauce - 1 tbsp
Ginger(finely shredded) - 1 tbsp
Salt - a pinch
White pepper - 1/4 tsp
Veg oil - 2 tbsp
Corn flour - 1/4 tsp
Water - 2 tbsp

Wash all the above vegetables. Chop the broccoli into florets
Chop the babycorn and green beans into 2" long pieces.
Trim the end of snowpeas. Chop the capsicum into big chunks.
Peel and chop the carrot into 1/4 inch thick rounds or a shape of your choice.
Boil 5 cups of water in a deep saucepan. Blanch all the chopped vegetables except capsicum separately for 60 - 90 secs.Drain and keep aside.
Heat oil in wide, non-stick pan on high flame. Add the shredded ginger and stir for a sec. The oil and pan should be hot that when vegetables are added, a sizzle should be heard.
Add capsicums and saute for 1-2 mins till soft yet crunchy.
Add remaining blanched vegetables, salt and white pepper. Saute for another min.
Add all-in-one sauce,soy sauce and chilli sauce. Toss the vegetables in the pan so that vegetables are evenly coated in the sauces.
Mix cornflour in 2 tbsp water and add to the vegetables. Cook for 1-2 min. Turn off the heat.
Serve hot with jasmine rice. Enjoy your meal in chinese style.

Tuesday, April 12, 2011


Strawberries(fresh) - 1 lb/16 oz
Sugar - 1/2 cup
Lemon juice - 1 tbsp

Wash and hull the strawberries. Blend the strawberries to a puree if smooth jam is preferred or for a chunky jam, crush until the strawberries are little chunks.
In a heavy bottomed saucepan or kadhai, add in the strawberries,sugar and lemon juice. Mix well.
Turn on the heat and increase to the highest temp. Bring the mixture to full rolling boil. Stir frequently.
Decrease the heat to medium and continue cooking for 20-25 mins until all the white bubbles are disappeared.
Turn off the heat and cool the jam for few mins.
Transfer to hot sterile jars while jam is warm.
Cool off completely before covering with lid and store in refrigerator.Stays good for a month.

For sterilizing jars, wash the jar and lid thoroughly in soap water. Then wash in warm water until all the soap foam is gone.
Preheat the oven to lowest temp and turn off. Place the jar and lid inside the oven upside down. Remove the jar when the jam is ready to be transferred to it.
Sterilize the jar on the day of usage just before starting with the jam.Previously sterilized jars dont hold good.

Monday, April 11, 2011


Apple pecan muffins are not only apprized for their flavor but also for their rustic appearance.

Ingredients(yields 12 muffins):
All purpose flour - 1.5 cups
Whole wheat flour - 1/2 cup
Baking powder - 1 tbsp
Cinnamon - 1 tsp
Salt - 1/2 tsp
Flaxmeal(ground flaxseed) - 2 tbsp
Water - 6 tbsp
Unsweetened apple sauce -1/2 cup
Oil(canola/vegetable) - 1/3 cup(80 ml)
Granulated sugar -1/2 cup
Vanilla extract - 1 tsp
Apples(peeled and chopped) - 1 1/2 cup
Pecans(chopped) - 1/2 cup to 1 cup

Preheat the oven to 350 deg F. Lightly grease the muffin pan.
In a med sized bowl, sift and add all purpose flour,wheat flour,baking powder,cinnamon and salt. Combine well so that all the ingredients are evenly incoporated.
Whip the flaxmeal with water in a bowl until a thick and creamy consistency is reached.
In a larger bowl, add applesauce,oil,sugar,vanilla extract and flax mixture. Combine and beat with a hand mixer until creamy smooth.
Add the flour mixture slowly. Stir until the dry and wet ingredients are well blended. Donot over mix.
Fold in apples and pecans.The batter will be thick when compared to other muffin batter. If it is too stiff, then add 1-2 tbsp of water.
Fill the greased muffin pan with the batter upto 3/4th full.
Bake for 20 mins,until the toothpick inserted in center comes out clean.
Cool on wire rack for 5-10 mins.
Stays good for 2-3 days in room temp and even longer in freezer.

This is my entry to Divya's Show Me Your Muffin event.

Sunday, April 10, 2011


Instant oats - 3 cups
Raw rice - 1 cup
Urad dal(whole) - 1 cup
Fenugreek seeds - 1 tsp
Salt - to taste
Oil - as required

Wash and soak rice for 3-4 hours.
Wash urad dal till water cleared. Soak in a separate bowl for 2 hours before grinding along with fenugreek seeds.
Prior to 1 hour of grinding, soak oats in just enough water to cover and an inch above.
Drain excess water from urad-fenugreek seeds and grind the dal till fluffy adding little water (reuse the water used for soaking dal) at a time.
Drain out the water from rice and grind rice along with urad paste.
Once batter is smooth, transfer to a pot with ample room for fermenting.
Now grind the oats along with water it has been soaking in.Grind till smooth.
Transfer it to the same pot that has rice-urad batter.
Mix well the batter, preferably with hands. Cover and let it ferment for 8-9 hours.
DONOT ferment the batter for more than 8-9 hours as the batter would get spoilt if kept longer.
Store the batter in refrigerator till ready to use.
When ready for making dosas, add salt and water(if required). Mix well.
Heat the tawa on med-high. Pour a ladle-full of batter in the center when tawa is hot.


In a circular motion spread the batter outwards.Drizzle few drops of oil and cook on the bottom side. Flip over and cook for another minute.
Serve with chettinad cauliflower masala as side dish or spread a tsp of the masala on the dosa and fold from both ends.

Saturday, April 9, 2011


Cauliflower - 1 small
Onion(chopped) - 1 medium
Tomato(chopped) - 1 medium
Greenchilli(finely chopped) - 1-2
Fresh ginger(finely chopped) - 1" piece
Curry leaves(chopped) - a sprig
Oil - 3 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli(broken pieces) - 3-4
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/8 tsp
Coriander powder - 1/4 tsp
Sambar powder - 1/2 tsp
Rasam powder - 1/2 tsp
Coriander leaves(chopped) - 2 tbsp

Wash and finely chop the cauliflower. Keep aside.
Heat 2 tsp of oil in a pan, add mustard,cumin and dry red chillies.
As the seeds splutter, add ginger,green chilli and curry leaves. Saute for a min.
Add in the onion and continue saute until onions are translucent.
Add chopped tomatoes and cauliflower. Mix well.
Add salt,tumeric,red chilli,coriander,rasam and sambar powders.
Stir well and sprinkle few drops of water. Cover and cook for 4-5 mins on med heat; taking care not to burn the masala.
When the vegetables are softened, start mashing the vegetables. Continue mashing until all the vegetables are mixed without any separate traces of onions,tomatoes or cauliflower.
Add remaining 1 tsp oil and cook for 3-4 mins.
Turn off heat and garnish with coriander leaves.
Serve as a side dish to dosa/idlis or spread a tsp of masala on dosa and fold from both ends.

Inspiration to my recipe is from Anu's Spicy Chettinad Cauliflower masala.
This is my entry for Radhika's event "CBB Series - Chettinad cuisine".

Friday, April 8, 2011


Babycorn - 9-10
Lemon juice - 1 tsp
Salt - to taste
Dry red chilli - 1-2
Methi/Fenugreek seeds - a pinch
Coriander seeds - 1.5 tsp
Oil - 1 tbsp
Capsicum - 1 medium
Ginger paste - 2 tsp
Onion - 1 medium
Tomato (pureed) - 3 medium
Kasoori methi - a pinch
Tumeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Water - 1/2 cup
Ginger(shredded) - 1 " inch

Boil few cups of water with a tsp of salt. Add babycorn and cook for two mins.
Drain and refresh in cold water. Slice each baby corn 2" long.
Dry roast coriander seeds,dry red chilli and methi seeds till lightly browned. Grind and keep aside.
Heat oil in a pan and add roasted masala powder. Stir for 30 secs on low flame; taking care not to burn the spices.
Add ginger paste and onion. Cook till onions are light golden brown.
Add tomato puree and stir on low flame for 4-5 mins till dry.
Add salt,tumeric,kasoori methi and garam masala powder. Cook until oil separates.
Add capsicum and fry for 3-4 mins. Add babycorn and 1/2 cup water.
Cook until water is evaporated(2-3 mins). Turn off flame and add shredded ginger and lemon juice.
Serve hot with rotis/chapathis.

This is my entry to Aruna's event CWS-CORIANDER SEEDS and Priya's event Cooking with seeds

Thursday, April 7, 2011


Idli - 8-10
All purpose flour - 1/4 cup
Corn flour - 3 tbsp
Salt - to taste
Ginger-green chilli paste - 3 tbsp
Onions(finely chopped) - 3 tbsp
Capsicum(finely chopped) - 3 tbsp
Soya Sauce - 3 tbsp
Tomato Ketchup - 2-3 tbsp
Red chilli sauce - 2 tbsp
Oil - to deep fry
Coriander leaves(chopped) - 4 tbsp

Cut each idli into 8-9 pieces.
Make a paste of all purpose flour,corn flour and salt using water.
Take a tbsp of ginger-greenchilli paste, add it to the flour mixture.
Heat oil in deep kadhai.
Dip the idli pieces in the paste and deep fry till lightly brown and crisp. Keep aside.
Heat 2 tbsp oil in another pan, add remaining ginger-greenchilli paste, chopped onions,capsicum to it.
Fry for 2-3 min and add soya sauce,red chilli sauce and tomato ketchup and saute for 1-2 min.
Add fried idli pieces kept aside and mix well. Garnish it with coriander leaves.
Serve the idli manchurian hot as appetizer.

Wednesday, April 6, 2011


Tapioca/Yuca root - 1 medium
Salt - to taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp (optional)
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chillies(finely chopped) - 1
Curry leaves - a sprig
Coconut(grated) - 3 tbsp

Peel the thick brown and thin pink skin from tapioca. Roughly chop into 1-2 inch thick pieces and wash well.
Pressure cook the tapioca in 2-3 cups of water for 1 whistle. Drain off the water.
In a pan, add 1/2 cup water,salt,tumeric, red chilli powder and tapioca pieces. Cook until the water evaporates.
Heat oil in a pan and season urad dal,mustard seeds,green chillies and curry leaves.
Add boiled tapioca pieces,coconut and mix well.
Serve hot.

Tuesday, April 5, 2011


Pepper(jalapenos or banana) - 4-5
Dry red chilli - 1
Whole cloves - 2
Cinnamon stick - 1″ piece
Cumin seed - 1 tsp
Coriander seeds - 1 tsp
Roasted peanuts - 1/2 cup
Sesame seeds(toasted) - 1/4 cup
Oil - 1 tsp
Onion(chopped) - 1 small
Ginger - 1″ piece
Tamarind Concentrate - 1 tsp
Water - approx 2 cups
Oil - 1 Tbsp
Turmeric powder - 1/4 tsp
Red chilli powder - to taste
Salt - to taste
Jaggery - to taste (optional for balanced flavor)

Slit the pepper one side and deseeded.
In a heavy bottom skillet, dry roast red chilli, cloves, cinnamon stick, cumin seeds and coriander seeds until fragrant. Keep aside.
In the same pan, toast sesame seeds until light golden. Keep aside.
In the same pan, dry roast peanuts and remove skins. Keep aside.
In the same pan, heat 1 tsp oil and saute onions until golden brown.
Blend into a smooth paste all the above ingredients and ginger, and tamarind paste using 1 cup water (a little at a time).
In a non-stick pan, heat 1 tbsp oil.
Add jalapenos and roast them until the skins are sand colored.
Add blended paste plus remaining 1 cup water to the pan.
Add turmeric powder, salt, red chilli powder and jaggery. Mix well, cover and cook for 15 - 20 minutes. Stir in between.
Serve with biryani, chapati or plain white rice.

Monday, April 4, 2011


Kiwi - 3 no.s
Vanilla extract - 1/2 tsp
Sugar - 1 tsp
Soymilk - 1/2 cup

Peel and chop the kiwi.
Blend kiwi,vanilla extract,sugar,icecubes and vanilla extract until smooth.
Serve immediately.

Sunday, April 3, 2011


Tomato - 1 med(chopped)
Rasam powder - 1 1/2 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste
Asafoetida - 1/4 tsp
Toor dal(cooked & mashed) -1/4 cup
Water - 2 & 1/2 cup
Mustard seed - 1 tsp
Jeera - 1/2 tsp
Ghee - 1 tbsp
Curry leaf - 1 sprig
Coriander leaf (chopped) - 3 tbsp
Lemon juice - 2 tbsp

Cook tomatoes, salt, tumeric ,rasam powder,asafoetida in 2 cups of water on a med - low heat.
As the mixture starts boiling, add mashed dal and 1/2 cup of water. Continue cooking until it starts to froth. Turn off heat.
Heat ghee in a pan, fry jeera,mustard seeds,curry leaves till seeds splutter. Then add a pinch of asafoetida and saute for a min.
Add seasoning, lemon juice and coriander leaf to rasam.
Serve hot with rice and vegetable of choice.

Saturday, April 2, 2011


Potato(cubed) - 1 small
Okra (cut into 2" piece) - 4-5no.s
Toor dal - 1/4 cup
Tamarind - Walnut sized
Salt - to taste
Tumeric powder - 1/4 tsp
Coriander seeds - 1 tbsp
Dry red chilli - 2-3
Coconut - 1/4 cup
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaf - a sprig
Coriander leaf(chopped) - 3 tbsp

Pressure cook and mash the toor dal. Keep aside.
Soak the tamarind in warm water and extract the pulp.
In a pan, add chopped vegetables,1/2 cup water, tamarind pulp,salt and tumeric powder. Cook until vegetables are done.
Meanwhile, roast coriander seeds and red chilli in 1/2 tsp oil till light browned.
Grind coriander seeds,red chilli and coconut adding little water to a smooth paste.
When vegetables are done, add mashed toor dal and ground paste.
Mix well and let it boil for 5-6 mins.
Heat remaining oil and season mustard and curry leaves.Add seasonings and coriander leaves to the sambar.
Serve warm with white rice and vegetable of choice.

Vegetables like brinjals,yellow cucumber,drumstick, colocasia etc can also be used.

Friday, April 1, 2011


All purpose flour - 1 & 1/2 cups
Whole wheat flour - 1/2 cup
Salt - to taste
Sugar - 1/2 tsp
Active dry yeast - 1 tsp
Yoghurt - 1/4 cup
Oil/ghee/butter - 1 tbsp + 1 tsp

Warm 2 tbsp water to luke warm temp or microwave for 5 secs.
Sprinkle yeast and sugar to the water and set aside for 10 mins until foamy.
Combine 1/4 cup of water,yoghurt, oil/ghee/butter , salt in a bowl and stir in the yeast.
Slowly add the flours to form a heavy stiff dough and knead, adding few tsp more of flour if needed until smooth.
Put the dough in lightly oil coated bowl and cover and put in warm place until doubled in bulk for 1 hour.
Punch down the dough and let it rise for another hour.
Preheat the oven to 500 deg F or highest temp in your oven.
Place the dough on a lightly floured counter or plate and divide into 8-9 balls.
Roll into circles or oblong shapes and place on baking sheets.
Place the baking sheet in oven and bake for 3-5 mins until browned on top.
When naans are done lightly brush with butter and serve hot with dish of your choice.