Thursday, March 26, 2015

Mix Veg Kurma


1 cup cauliflower florets
1/4 cup carrot,cubed
1/4 cup green pepper/capsicum,cubed
1/4 cup green beans,cut an inch long
1/4 cup green peas
1 medium potato,cubed
1 large onion,sliced lengthwise
1 1/2 tbsp ginger-garlic paste
1 tbsp coriander-cumin powder
1 tsp garam masala
1 tsp chilli powder,adjust to taste
1/4 tsp turmeric powder
1/2 tsp kashmiri chilli powder
1 tbsp crushed kasoori methi
1 tbsp white poppy seeds/khuskhus
1 bay leaf
2 medium tomatoes,blanched and pureed
3 tbsp chopped cilantro
2 tbsp oil
2 tbsp ghee/butter
1/2 tsp sugar
1 tbsp lemon juice
salt to taste

What you need to do
  • In a kadhai/pressure cooker,heat 1 tbsp of oil.When hot,add the onion and cook till translucent.
  • Add ginger-garlic paste and cook for couple of mins.
  • Add tomato puree,coriander-cumin powder,poppy seeds and chilli powder and cook till the mixture oozes oil.
  • Add cilantro and turn off the heat.
  • Let the mixture cool.Grind it to a smooth paste.
  • In the same cooker,add a tbsp of oil and a tbsp of ghee.When hot add the vegetables and turmeric powder and saute on medium heat for 4-5 mins till you see few light brown scars on the vegetables.
  • Remove all the vegetables in a plate and set aside.
  • Heat the remaining 1 tbsp ghee.When hot add the bay leaf ,kashmiri chilli powder,1 tbsp cilantro and 1/2 tsp garam masala,Add the ground paste and cook for 3-4 mins.
  • Add the vegetables,kasuri methi,salt,Cover and cook for 4 mins.
  • Add 1 cup water and pressure cook for 2 whistle on medium low heat.Alternatively,cook in kadhai covered for 20-25 mins.
  • Add the remaining 1/2 tsp garam masala,sugar,lemon juice and mix well.
  • Garnish with cilantro.
  • The vegetables used for kurma should be chopped atleast 1-1 1/2 inch thick.

Tuesday, March 3, 2015

Eggless bread pudding


8 slices of white sandwich bread
1/4 cup+3 tbsp of sugar
1/8 tsp cinnamon powder
1 tsp pure vanilla extract
1.5 cups milk

What you need to do

  • Pulse the bread slices in a food processor to form course bread crumbs.Alternately,make small bit size pieces.
  • Warm the milk for a minute in microwave.
  • In a bowl,add the bread crumbs,milk,cinnamon powder,1/4 cup sugar and vanilla.Mix well and set aside.
  • Set the idli cooker/pressure cooker(without whistle) for steaming.Add 1 cup of water in the cooker ,cover with its lid and place in on medium heat.I place a small inverted thali inside the cooker so that the food to be cooker does not come in direct contact with the heat.
  • Heat a deep saucepan,add a tablespoon of water and 3 tbsp of sugar.Stir continuously on low heat till it turns golden.Switch off the heat.
  • Pour this mixture in the container you intend to prepare the caramel.Tilt the container so that the mixture spreads well.
  • Pour the bread mixture in this container.Cover this container with a perforated plate or seal the container with aluminium foil with holes punched for steam to escape.
  • Open the cooker carefully and place this container with lid.Close the cooker and steam for 25 mins.Let it stand for 5 mins.
  • Remove from cooker and let it cool completely.
  • Set in the refrigerator for 2-3 hours.
  • Cut into desired shape while serving.Serve cold.

Wednesday, February 18, 2015

Kid's favorite:Egg bread pakora


5 slices of white sandwich bread
2 large eggs,at room temperature
1 tsp ginger garlic paste
1/2 tsp chilli powder
1 tbsp cilantro,finely chopped
1/4 tsp garam masala
1/4 tsp turmeric powder
3-4 tbsp of oil
salt to taste

What you need to do 
  • Cut each bread in 4 equal squares.
  • In a bowl,lightly beat the eggs.Add the ginger-garlic paste,turmeric,cilantro,garam masala,salt and mix well.
  • Heat a skillet,brush it with a tbsp of oil.
  • Dip each bread square in the egg batter one at a time so that it is coated well from all sides with the egg batter and place it on the skillet.Do not overcrowd the pan.Place the squares 1 inch apart.
  • Let it cook on one side for 2 mins.Then flip it and cook the other side for another 2 mins.Cook on medium low heat.Use oil as necessary.
  • Serve hot with ketchup.
  • Add finely chopped onion to the egg batter.
  • Substitute chilli powder with green chilli paste.

Friday, February 13, 2015

Super Yummy:Orange Cake


1 cup All purpose flour
1 tbsp corn starch
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup sunflower oil
1/8 tsp salt
3/4 cup orange juice,preferably fresh
1 tsp lemon juice
1 tsp orange zest

What you need to do

  • Preheat the oven to 350 deg F.Grease a loaf tin.
  • In a bowl,sift the flour,baking soda,baking powder,corn starch and salt.Set aside.
  • In another bowl,cream the oil and sugar until smooth.
  • To this sugar mixture add the orange and lemon juice and mix well.
  • Now add the flour mixture and orange zest.Fold gently.Make sure there are no lumps in the batter.
  • Pour this batter in the prepared loaf tin.Pat the tin couple of times on the counter to release air bubbles,if any.
  • Bake in the preheat oven for 35-40 mins or until the toothpick comes out clean when inserted in the center of the cake.
  • When warm,unmold and let it cool on a wire rack until cooled complete.Store in airtight container.


  • You can use any store bought orange juice,but add sugar accordingly.
  • I have tried the same recipe with mango juice with great results.
  • I add a tbsp of tutti-frutti to this cake when I am baking it for kids.

Makes:6-8 slices

Thursday, January 29, 2015

Chocolate Oatmeal Thumbprint Cookies


3/4 cup all purpose flour
3/4 cup +2 tbsp quick oats
1/8 cup unsweetened cocoa powder
1/2 tsp baking powder
1/3 cup salted butter*
1 cup Semi sweet chocolate chips
1 large egg *
6 Tbsp granulated sugar
1 tsp pure vanilla extract
1/2 cup raspberry jam

* at room temperature

What you need to do
  • Microwave 1/2 cup chocolate chips in the microwave until melted.
  • In a bowl,combine the flour,oats,cocoa and baking powder.
  • In another bowl,combine softened butter, sugar and egg. Beat at medium speed, scraping bowl often, until creamy. 
  • Add the flour mixture and melted chocolate and beat at low speed, scraping bowl often, until well mixed.
  •  Cover and refrigerate at least 1 hour or until firm.
  • Preheat the oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. 
  • Make indentation in center of each cookie with thumb and fill each indentation with about 1/4 teaspoon jam.
  • Bake for 12 minutes. Let stand 2 minute on cookie sheets; remove to cooling rack. Cool completely.
  • Melt the remaining chocolate chips in the microwave.Drizzle over the cookies.
Makes: 2 Dozens

  • For filling:Substitute with 1/2 cup of your favorite flavor jam or use a 10 oz jar of maraschino cherries patted well instead of jam. 

Monday, January 26, 2015

Methi Shankarpali


1 cup All Purpose flour
1/4 cup oil
1/4 cup water
2 tbsp crushed kasoori methi
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp ajwain (optional)
salt as per taste
oil for frying

What you need to do
  • Heat 2 tbsp of oil,when warm add the kasoori methi,chilli powder,turmeric and salt.Saute for 30 secs.
  • In a bowl,add flour,the above mixture,ajwain and remaining oil and mix well.Using water form a hard consistency dough.
  • Cover and rest the dough for 30 mins.
  • Make small balls of the dough.
  • Roll each into a thick roti and cut out shankarpali( diamond shape) using a knife.
  • Heat oil for frying.Fry the cut diamond on a medium heat until golden.
  • When cooled,store in an airtight container.
  • You can sprinkle some chaat masala on the still warm shankarpali.

Wednesday, January 14, 2015

Sankrant Special:Tilachi Poli

                                                Happy Makar Sankranti!


For dough

1 cup whole wheat flour/atta
1 cup all purpose flour/maida
2 tbsp besan
2 tbsp oil
1/4 cup milk
1/2 cup water
1 tsp salt

For stuffing/filling

1/4 cup white sesame seeds
3 tbsp khuskhus/poppy seeds
3 tbsp roasted peanuts
1 cup powdered jaggery
1/4 cup besan
1/8 cup coconut powder/dessicated coconut
3-4 tbsp ghee
1/4 tsp elaichi powder
1/4 tsp nutmeg powder

What you need to do 

for dough
  • In a bowl,combine the 3 flours and salt.
  • Mix the milk,water and oil in a microwave safe bowl and microwave for a minute.
  • Add this warm mixture to the flour-mixture and make a smooth dough.Knead for atleast 5 mins.
  • Cover the dough and let it sit aside for an hour.
for stuffing/filling
  • Dry roast the sesame seeds,poppy seeds and coconut powder till light golden.When cooled,grind it along with the peanuts into a powder.
  • Heat 2 tbsp of ghee in a heavy bottom pan.Add the besan and roast until light golden.Add more ghee if needed.
  • In a bowl,combine the ground powder,roasted besan,powdered jaggery,elaichi powder and nutmeg.Mix well and form small ball of this mixture.
  • Heat a skillet on medium heat.Take a golf size ball of dough and make a small roti.Place the sweet stuffing ball at the center of this roti and seal the edges well.Roll into a round roti of medium thickness.Use maida for dusting.
  • Place this poli on  hot skillet.Flip it after 10 secs.Apply ghee on the top surface and flip it once again.Make sure the poli is cooked well at the edges too.
  • Serve this warm with ghee.
Storage:Can be stored for a week