Sunday, February 21, 2010

Achaari Bhindi

Lady finger is a powerhouse of nutrients and a boon for those who are dieting.... Slight variations can make this veggie taste completely different... Spicy, tangy and yummmmm.......

Table 1
20 Lady finger
2 T Toor dal
Few pepper (whole)
Salt to taste
Table 2
1 Onion medium ( chopped )
1 Tomato (chopped)
1 stks Dhaniya
¼ tsp Haldi
¼ tsp Garam masala
¼ tsp Chole masala
¼ tsp Kasuri methi
2 tsp Oil
¼ tsp Red chilli powder


Take lady finger, trim the edges and cut into 2 pieces. Grind toor dal, pepper, little salt from table 1 to fine powder in dry grinder.
Slit lady finger from between and stuff this dry powder. Keep in microwave proof dish and cook in microwave for 5-6 mts with lid till soft. Heat oil in a pan, add chopped onion, saute. Add tomato, salt, red chilli powder, haldi, chole masala, garam masala from table 2 and saute till raw smell has gone. Add cooked bhindi, toss till masala coats bhindi completely on sim flame for 2-3 mts. Switch off. Garnish with dhaniya and serve hot with flatbreads of your choice.

If you do not have microwave, steam lady finger in pressure cooker till soft but firm. Take care to not make it mushy.

Friday, December 18, 2009

Basic Chocolate Cake with Butterscotch Syrup

Cakes..... a slew of recipes on the net... this is a basic chocolate cake recipe to be made in a microwave. I usually make eggless cakes at home. So this is quite simple and the ingredients would be at home at any given point of time. I added a slight difference by pouring warm Butterscotch Syrup over it... and it was just a sight to be seen with the syrup oozing out on all sides..... So just throw open your fridge, take out a few items and get going.......


1 cup flour
3/4 cup sugar
1/2 cup curd
1/2 cup white butter or malai (milk cream)
1 tsp baking powder
1/2 tsp soda bi carb
5 tbsp milk
2 tbsp cocoa powder
Choice of nuts (optional)

Sieve maida, cocoa, soda bi carb, baking powder in a bowl. In a seperate bowl, beat curd, white butter and sugar till fluffy and creamy.
Mix seived flour mix with beaten sugar mix slowly. Add milk and stir gradually. Add nuts if required. I added Walnuts to give it a nice fudgy taste.
Pour batter into greased Microwave Safe Dish.
Bake for 8-10 mts on high power. Insert a clean knife to check. If it comes out clean, the cake is done. Cool on a wire rack and then serve.

Butterscotch Syrup:
½ cup sugar
1 tablespoon butter
4 tablespoons fresh cream
¼ teaspoon vanilla essence

Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour. Remove from the flame and add ¼ cup of hot water and allow it to mix with the sugar to make a syrup, over a slow flame. Add the butter and cream and mix well. Allow it to simmer for 5 to 7 minutes till the sauce is of a syrupy consistency. Cool completely and use as required.
I poured the sauce over the cake and the smell was heaven..... try it and let me know..... Use
your own imagination to decorate....
I have also given the pic as shown in the recipe book.

Monday, December 14, 2009

Homemade chocolates

Chocolates, all time favourites for anyone.... We buy them all round the year, whether our indian brands or the foreign versions. The melt in the mouth feeling makes chocolate a must have at any given point of time....

So how about making them at home and giving in to your guilt trips once in a while???


1 bar White Chocolate compound
1 bar Dark Chocolate compound
Microwave safe bowl
Chocolate Mould
Wrapping paper


The compounds that i bought from store are the ready to eat ones, hence they are already sweet and don't need any extra sugar to be addedto it.
Take equal amounts of Dark and White chocolate in a microwave safe bowl, and heat for 2 minutes on high power. Check if it has melted and mixed properly. Cool a little and pour into the moulds. Remember not to over fill the moulds as they would not set properly then.
Keep in freezer for 15-20 minutes. Check, tap slightly from the back. The chocolates will fall off easily into a plate. Keep in fridge till all the batches are made. Wrap neatly in multi coloured wrappers readily available in markets and serve as and when required. Though i can guarantee that they wont last long!!!


Sunday, November 15, 2009

Mutton Biryani

Biryani is one popular desi rice item which takes quite a twist when it comes to method for preparation. Every household has its own techniques and secret ingredients to bring out the best flavour and texture. Traditionally its prepared by following the dum method which ofcourse, is very tricky and test our patience. Well there's also some rescue mission versions like rice cooker.. pressure cooker..which can still taste as good as the dum biryani.

I have tried this recipe from SpiceIndiaOnline and trust me..... it was superbbbb as usual!!! Actually u can try any of the recipes out there coz the measurements are just perfect!!!

I tried it along with the Chettinad Mutton Kuzhambu and served it with Onion Raita and Boiled Eggs.

Try it and let me know

Monday, October 26, 2009

Shahi Paneer with ghee rice

Rice with a rich aroma....

Take little ghee in a pan, add 2 whole cloves, cardamom, cinnamon pieces, bay leaf each and saute. Add little cumin and fennel seeds and saute. Add 1 sliced onion, saute till light brown in colour. Add little salt to tase, soe freshly chopped coriander leaves and mix with a cup of pre cooked rice. Serve hot with paneer.

Wednesday, October 14, 2009

Coconut Barfi


2 cups freshly grated coconut
1 1/2 cups sugar
3/4 cup water
powdered cardamom (from 4 pods)
2 tbsp ghee


Place the sugar and water in a thick walled/ heavy bottom pan. Over medium heat, stir till the sugar dissolves completely and starts boiling. Keep stirring frequently and let the sugar syrup cook and thicken till it reaches 2-string consistency. When the sugar syrup has reached the desired consistency, add the grated coconut and stir well. The mixture will take on a slightly wet look from the milk in the coconut. Continue cooking the mixture stirring constantly, till it thickens quite a bit and the edges start looking white and take on a frothy appearance. At this point the mixture will be thick and somewhat dry looking. Don't worry, it will stay together. Allow to cool and harden a bit. Cut into 16 small squares. If you plan to keep this beyond 3 or 4 days, then please refrigerate the burfi, in an airtight container, after it has cooled.


300 gm - Channa dal (yellow gram)
300 gm - Jaggery
1 tsp - Cardamom powder
150 gm - Plain flour (maida)
Warm water

Boil dal in plenty of water for 10 to 15 minutes.
Drain it and grate the dal to a crude paste.
Mash jaggery well with dal.
Cook the mixture in a heavy saucepan while stirring continuously until a soft lump is formed.
Keep it aside to cool.
Knead flour with 1 tbsp ghee and flour, adding enough water, to a soft dough.
Take a small ball of dough and roll into a thick small chapatti.
Put the mixture as a filling in centre and seal the roll.

Reroll it gently and roast on warm griddle till golden brown on both sides.
Serve hot and apply a tsp of ghee on it before serving.
Makes 7to 8 puranpolis.