Wednesday, December 30, 2015


White Rice: 1 ½ cups
Cooked Rice: 1/2 cup
Egg: 1
Salt: needed
Water: ¾ cup or adjust according to the consistency
Oil: for deep fry

Method Of Preparation

Soak the white rice in water to about 4hrs.
Wash and drain the rice.
In the grinder add soaked rice, cooked rice, salt, egg and water and grind.
The batter should be slightly thicker than dosha batter.
Heat oil in a kadai, when the oil is heated add a ladle full batter to the oil.
Decrease the flame to medium, when it puffs up turn the other side and fry.
Take it out and drain it on a tissue paper.

Serve hot with chicken curry.

Wednesday, December 23, 2015

Sausage Stuffed Bun

All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                   
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Sausage: 6 or as needed (cut into round slices)
Tomato ketchup: 4tbsp
Cream cheese: 4tbsp

Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Divide the dough into two equal portions.
Take a round spring form baking tray. Grease or line with butter paper.
Take one portion of dough, roll and place it into the tray so as it cover all sides of the tray.
Spread tomato ketchup and then spread sausage and the add cream cheese above it.
Take the other portion of the dough and roll and place it above the stuffing.
Cover it well so that it touches all sides of the pan.
Brush the egg wash on top. Cover and keep for 15minutes.
Meantime preheat the oven.
Bake it at 160deg C to about 40minutes or till done.

Monday, December 7, 2015

Tuna & Vegetable Salad

Onion: 1 small
Capsicum: 1
Tomato: 1
Cucumber: 1
Carrot: 1
Tuna shredded: one cup (I marinated chicken with turmeric, chilli and salt and fried)
Sweet corn cooked: ½ cup
Avocado chopped: ¼ cup
Coriander leaves chopped: 4tbsp
Olives: Black & Green: 10 each
Salt: needed
Lemon juice: of 1 lemon or as needed
Pepper powder: ½ tsp
Cumin powder: ½ tsp
Olive oil: 1 + 1tbsp

Method Of Preparation
Chop capsicum and sauté it in olive oil for 2 minutes.
In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, Avocado, chopped olives, and shredded tuna and coriander leaves.
Add in sweet corn and mix.
Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.
Chill for few minutes or serve as it is.