Thursday, August 21, 2014

Carrot Egg Burji - Shhhhh Cooking Secretly Challenge

This month I was paired with Ramya. She gave me Onion and carrot. 
Grated carrot - 1 cup
Chopped onion – 1 medium
Green chilli slits - 4
Eggs – 3
Garam masala – 1 tsp
Ginger garlic paste – 1 tsp
Salt to taste
For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 1 string


  1. Heat oil in a pan and temper it.
  2. Add onion, saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
  3. Add green chilli, carrot and mix well. Close it with lid. Fry for 10 mins.
  4. Add coriander powder, garam masala, salt and mix for 3 mins.
  5. Now beat the eggs in a bowl. Add this mixture to the carrot pan and mix well. Fry until it separates.  
  6. Serve it rots.

Tuesday, August 12, 2014

Kakarakaya Podi

Kakarakaya / Karela / Bitter Gourd – 6
Garlic – 2 whole
Red chilli powder – 3 Tsp
Dessicated coconut powder – ½ cup  
Curry leaves
(According to your taste)  
Salt to taste
Oil to fry

  1. Cut the Karela into round shape.
  2. In a bowl add Karela pieces, Salt, Turmeric powder and mix well. Leave it for 1 hr.Squeeze the excess water.
  3. Heat oil in a pan, deep fry the Karela pieces until it turns crispy on low flame. Strain the pieces.
  4. Fry the curry leaves in oil.
  5. In a mixi jar add garlic, chilli powder, curry leaves, salt and make slight coarse powder.
  6. Now mix the coconut powder with ground coarse powder.
  7. Heat 3 tsp oil in the pan, add ground mixture to it.
  8. Keep stirring on low flame for 5 mins. Add fried Karela pieces and mix well.
  9. Remove from flame and cool it completely.
  10. Store it in an air tight container. 

Tuesday, July 29, 2014

Mango ice cream Milkshake

Mango pieces  - 1/2 cup
Milk chilled - 1 cup
Vanilla ice cream - 1 scoop
Mango jam - 1 tsp
Honey optional

In a blender add milk, ice cream, mango, jam and blend for 30 seconds.
Serve in glasses.

If you want more sweet, add honey and blend it.

Other Mango recipes:

1) Mango Chocolate Drink
2) Mango Puree Fruit Salad

Tuesday, July 15, 2014

Marshmallow Candies

Marshmallow big size – 10
(If you are using small size, take 5 to 6 and roll it as small ball)
Butter – 2 tsp
Chocolate chips semi sweet – 1 cup
Gems / Sweet hearts for decoration


  1. In microwave safe bowl add butter and chocolate. Keep it for 40 sec to 1 min.
  2. After that leave it for 30 sec. Dip each marshmallow into chocolate and press the gem/sweet heart. Prick this with lollipop stick or tooth pick.
  3. Keep it in freezer for 30 minutes. 

Thursday, July 10, 2014

Biyyam Vadiyalu / Sun dried Rice Fryums

Biyyam / Rice - 3 cups
Saggubiyyam / Sabudana - handful
Water - 12 cups
Salt to taste
Vaamu / Ajwain - 2 tbsp

  1. Soak rice and sabudana separately for overnight.
  2. Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
  3. Add 10 cups of water to a bowl, put it on a stove.
  4. Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
  5. At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
  6. Mix well for 10 minutes. The batter becomes thick.
  7. Place the star shaped plate with  murukku press. Fill the murukku press with thick batter.
  8. Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
  9. Store them in an air tight container. They stay for one year.
  10. Deep fry them in oil. Serve them with South Indian meal.

Note: Rice and water ratio should be 1:4.

Monday, July 7, 2014

Pala Puri / Milk Puri


Puri – 6
Milk – ¼ liter
Sugar – 2 Tsp

For Paste 
Grated coconut – ½ cup
Roasted poppy seeds – 1 Tsp


  1. Make puris using wheat flour.  
  2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
  3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
  4. Now add the puri to milk leave it for 2 mins. 
  5. Remove the puri and fold twice like handkerchief. 
  6. Keep it on the plate and pour remaining milk over it. 
Linking to:
Gayathri's WTML event hosted by Sapana.

Wednesday, July 2, 2014

'ONLY' Summer Food & Drinks June 2014 - Event Roundup

I would like thanks to Pari for giving me the wonderful chance to host this event. Thank you friends for participating in the event. The winner is announced by Pari, which is sponsored by Tarla Dalal Office.

Roundup recipes.

Delectabla flavours entries:

            1)  Mango Juice                     


Mayuri's jikoni entries:

          2) Apple cinnamon ice cream     


          3) Roasted eggplant dip


            4) Vanilla chia pannacotta             


                5) Water mousse                       


Taleoftwotomatoes entries:

              6) Pineapple smoothie

                  #pineapplesmoothie fllowme@taleoftwotomatoes

                    7)  Sharjah drink           

                   Sharjah Shake

Prachisvegkitchen entries:

               8) Watermelon cooler                   


                   9) Mango banana smoothie


                  10) Glucamole salad


                11) Thandai mousse


              12) Baked Mathri


 Shobha Keshwani entries

               13) Persimmon lassi

                      Photo: PERSIMMON LASSI 
Persimmons can be eaten fresh, dried or cooked. Their flavour ranges from firm to mushy and is very sweet. This delicate Oriental fruit is native to China. It spread to japan very long ago and later was introduces to California during the middle of the neneteenth century. Persimmon fruits are rich in health promoting nutrients such as vitamins, minerals, and anti-oxidants. Persimmon fruit pudding is a very popular dessert. I have made and posted the recipe earlier. You can refer to it in the blog.
Today I have made a sweet and refreshing drink with the fruit pulp and yogurt. Select ripe ones for this and the pulp can be spooned out easily. Since the fruit is very sweet you don't need any kind of sweeteners. You may add a little honey if you wish.       

            14) Mango crepes with coconut sauce


            15) Moong sprout salad


Lav art craft food

               16) Dahi vada


Seduce your tastebuds entries:

               17)    Bajra Curd rice


               18) Rose milk popsicle


                  19) Jal jeera


Savorindian entries:

               20) Watermelon cooler


Realhomecookedfood entries:

                21) Strawberries and cream frappucaino


                 22) Chocolate espresso smoothie


                  23) Mango cheesecake parfait


                    24) Banana split milk shake

                   25) Badam pista kesar kulfi


              26) Chickoo kulfi


              27) Mango pineapple coolatta



               28) Carrot orange juice


               29) Beetroot Lemonade


Smithakalluraya entries:

            30) Mango rasayana

                   mango rasayana recipe,mango seekarane,mango shikran,mango kheer,aam kheer,mango payasam,mango seekarane recipe

              31) Mouth refresher

                    watermelon & orange juice recipe,watermelon refresher,watermelon orage refresher recipe,watermelon juice

Hamareerasoi entries

             32) Honeydew melon juice


Sweettoothraf entries:

             33) Mango trifle


Cookinggoodfood entires entries:

              34) Mango and dark chocolate trifle


Cookininpajamas entries:

               35)  Quick raw mango pickle


Mystylerecipes entries:

               36) Pudding with berries



Tuesday, June 24, 2014

Instant Dhokla in Microwave


To make batter
1 cup – Besan / gram flour
½ cup – Thick and unsweetened curd
¼ cup Water
1 Tbsp Sugar
1 Tbsp Oil
1 pinch Turmeric powder
¼ Tsp Salt
1 Tbsp finely chopped green chilli
1 Tsp ENO or fruit salt
(I used lemon flavor. If you want use blue color(regular) ENO pocket)
1 Tsp ginger paste

For Seasoning
1 Tsp mustard seeds
4 Green chilli slits
10-15 Curry leaves
2 Tsp Sugar
2 Tsp Coriander leaves
1 cup water for seasoning


For dhokla
  1. In a bowl, add gram flour, curd and ¼ cup water (half quantity of water). Mix it well for 4 mins.
  2. The batter should be without lumps.
  3. Add the turmeric, ginger, salt and green chillies. Mix well.
  4. Add sugar and mix well. Add oil and mix well. Batter is ready.
  5. Grease the dish. Now add ENO to the batter and mix it well. After adding ENO immediately transfer the batter to the pan. Fill up to 3/4 in the pan.
  6. Place it in microwave for 4 minutes on high power.  Take it out from the oven.
  7. Slice into square shape before seasoning.

For seasoning
  1. Heat oil in a pan add mustard seeds and allow it to splutter.
  2. Add green chillies, curry leaves and coriander leaves. Mix well.
  3. Add a cup of water, sugar and boil for 3 minutes.
  4. Remove from the stove. Pour over the sliced dhokla. Keep it aside for 10 minutes. All water should be absorbed by the pieces. It gives the good taste. Serve it.

Adapted from here.

Thursday, June 19, 2014

Pineapple Rava Kesari - Shhhhh Cooking Secretly Challenge

For this month I am paired with Prathima Shivaraj. She gave me wheat flour and pineapple are the ingredients. I was choosen pineapple only. 

Sooji / Bombay rava - 1 cup
Sugar - 1 1/2 to 2 cups
Pineapple - 1/2 cup
Raisins, Cashew nut - 2 Tsp
Ghee - 2 Tsp
Salt a pinch
Water - 3 cups

  1. Heat ghee in a pan, fry raisins, cashew nut and remove raisins, cashew nut from the ghee. Keep  it aside.
  2. Add sooji and roast until the raw smell goes off. Keep it aside.
  3. Add water an boil it. To this add pineapple pieces and boil for 3 minutes.
  4. Add roasted sooji mix well until it gets thick in consistency. Cover for 2 minutes.
  5. Add sugar and color. Mix until its watery. Cook on low flame.
  6. Add pineapple essence, fried dry fruits and keep mixing until the kesari is done.
Linking to:

Monday, June 16, 2014

Cheddar and Oregano Scones for Baking Partners Challenge

This month challenge is to make tart and scones. These are suggested by Archana of The Mad Scientist's Kitchen. Thank you so much Swathi and Archana for sharing this recipe with us. I was choosen Scones. These are savoury scones and yummy with tea. 
They are really tastes good.

Adapted from here.


225 gms + extra for dusting self rising flour
1 1/2 tsp english mustard powder
A pinch salt
A pinch pepper
50 gms butter, chilled and cubed
100 gms cheddar, grated
1 tbsp dried oregano + 1/2 tbsp 
100 ml curds / yogurt
50 ml water 1 tbsp oil, for greasing


  1. Preheat oven to 2200C. Grease the tin and dust with flour.
  2. Whip the curd and measure. Adjust the water and whip it to get a smooth mixture. This will give you 150 ml of buttermilk.
  3. From this mixture, take 1 tbsp and set aside. This is for brushing the scones.
  4. Mix flour, mustard powder, salt, pepper in a bowl.
  5. Rub butter with your hands till the mixture resembles fine crumbs. Now add the 1/2 if the cheese and 1 tbsp oregano.
  6. Make a well in the center of the flour and pour the buttermilk.
  7. Quickly stir and mix well till the mixture forms soft and spongy dough.
  8. Place the dough on a floured surface and knead until to get smooth dough.
  9. Roll into 3 cms thick circle. Cut  the dough into 8 equal portions.
  10. Transfer to a baking tin. Brush them with a buttermilk and sprinkle remaining cheese and oregano.  
  11. Bake for 20 minutes until they are golden and sound hollow when tapped on the bottom.
  12. Serve warm with butter.

Linking to:
Baking Partners.

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