Tuesday, January 29, 2013


Cauliflower Florets: 20
Kashmiri Chilli Powder: 1tbsp
Garam Masala: ½ tsp
Corn Flour: 1tbsp
Atta/Plain Flour: ¼ cup (I used atta)
Salt: needed
Lemon Juice: 2tbsp
Curd: 1tbsp
Green Chilli: 5
Curry leaves: few
Oil: for deep frying +2tbsp for marinating

Method Of Preparation
Soak cauliflower florets in hot water for few minutes. Drain it before marinating.
In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, curd, oil and little water to make it a smooth paste.
Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.
Keep this for about 30 minutes to 1 hour.
Heat oil in a pan and deep fry the florets till done.
Serve hot with chappathi/roti.

Sunday, January 27, 2013

Sweet Popcorn

Popcorn Kernels: ½ cup
Olive oil: 2tbsp
Salt: ½ tsp
Sugar Syrup
Sugar: 3tbsp      
Water: 1/4 cup

Method Of Preparation
In a bowl add pop corn kernels, olive oil and salt. Mix well with hand.
Heat a large thick bottomed pan add the half of the kernels from it and close with a lid let it pop, Pop it in two batch.
Meanwhile make sugar syrup in 2 string consistency, switch off the flame and add the popcorn to it and give a stir fast so that it gets evenly sweeten up. 

Saturday, January 26, 2013

How to make Bread Crumbs

Bread slices: 10

Method Of Preparation
Cut the bread into small pieces and put in the blender and blend it.
Add the powder the oven proof bowl. Place the bowl in the oven and put the microwave to the highest temperature to 8 minutes. Open the oven in each 2 minutes and give a stir with the spoon so that it will get heated up evenly. In the first few minutes you will feel it turning to dough don’t worry after it is roasted well you will get fine and perfect bread crumbs. During the last minutes, just keep an eye on it so that it won’t get burnt. The oven temperature may vary. When cooled store in an air tight container.
You can first roast the bread in the oven and powder it too.

But what I felt is that the first method goes perfectly to get the bread crumbs without making it to a fine powder.

Wednesday, January 23, 2013

Fried Crispy n Spicy Green Peas

Green Peas
Green Chilli
Curry leaves      
Oil: for deep frying

Method Of Preparation
Soak green peas for about 3-4 hours. Drain and dry with a towel.
Chop the green chilli and keep aside.
Heat oil in a pan for deep frying, When the oil is hot enough add the green peas to it. After a minute low the flame and take out when it becomes crispy, be careful not to burn it. In the same oil add the green chilli and fry for a minute. Take it out and in same oil add curry leaves and fry till it turns crisp.
Mix fried green peas, green chilli, curry leaves together and mix well with hand. Sprinkle salt and serve.

Note: I didn't add the quantity as I felt is not required.

Monday, January 21, 2013

Vettu Cake/Deep Fried Cake

Recipe Source: Recipes Mine

All purpose flour: 1 cup
Rava (semolina):1/4 cup
Egg: 1
Baking powder: ¼ teaspoon
Sugar: 1/4cup
Cardamom powder: ½ tsp
Oil: for frying

Method Of Preparation
In a bowl mix, flour, rava, cardamom powder and baking powder set aside. In a medium sauce pot add sugar and egg and when it slightly beaten add the flour mixture to form smooth dough and set aside for 40 minutes resting. (Add only enough flour to make smooth dough).When you are ready to fry, heat oil in a deep bottomed pan. Shape the smooth dough into a log and then cut them small square pieces. Make a deep cut in the center. Fry them in medium heat .Make sure that oil is not too hot then outside gets burns earlier and inner dough will not be cooked. Once they are cooked remove from the oil using a slotted spoon and transfer to kitchen towel to remove excess oil.

Sunday, January 20, 2013

Blueberry Cake

Butter, softened: ½ cup
Powdered sugar: 1 ¼ cups
Eggs: 2
All-purpose flour: 2 cups
Baking powder: 2tsp
Salt: ¼ tsp
Milk: ½ cup
Vanila Extract: 1tsp
Fresh or frozen blueberries: 1/4 cup or as per your taste.

Method Of Preparation
Separate egg yolks and whites. Beat egg whites till stiff peak forms.
In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs yolks, one at a time, beating well after each addition. Add vanilla essence and beat well. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. Beat well after each addition. Then add the egg white to it and combine it slowly with a spatula without deflating the batter. Fold in the blueberries to the batter.
Add the batter to greased baking tin. Bake at 1600C for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Saturday, January 19, 2013

Garlic Naan

Wheat Flour/Flour no.2: 1 ½ cups
Yeast: 1tsp
Sugar: 2tbsp
Warm Milk: needed
Olive Oil: 6-8tbsp or as needed
Salt: needed
Garlic: 4-5 finely chopped
Coriander leaves finely chopped: 2tbsp

Method Of Preparation
In a bowl add yeast, 1tbsp sugar and ¼ cup warm milk. Keep for 10 minutes or till it ferments.
In another bowl add wheat flour, add 4tbsp olive oil to it and just crumble with your fingers.
Add salt and sugar to it and give a mix.
Add yeast mix and warm milk to it and knead to smooth dough. Apply olive oil and keep in an air tight container for about 1 -1 ½ hours or till it doubles the size.
Punch down the air and knead again for a minute. Make equal sized balls from it and keep it covered.
Roll each ball on a floured surface to an oval shape, brush some olive oil on top and spread some garlic and coriander leaves on it. Place this on a baking tray.
Preheat the oven at the highest temperature. Bake it for about 2 minutes on one side and flip and bake for another minute or till you get it done as per your oven temperature.
Serve hot with any curry of your choice.

Friday, January 18, 2013

Fish Majboos

Basmathi Rice: 3 cups
Onion: 1 big
Tomato: 3
Dry lemon: 2
Garam Masala: 1tsp
ArabicMasala: 1tbsp
Carrot: 1
Beans: 8
Capsicum: 1
Fish Stock: 2 cups (Boil fish pieces in 2 ½ cups, till it is cooked well and discard the fish pieces)
Lemon Juice: 1 lemon
Salt: needed
Peppercorns: 1tbsp
Bay leaves: 1
Cardamom: 2
Cinnamon: 1”
Cloves: 2
Oil/Ghee: ¼ cup
Marinate fish
King Fish/Any fish: 1 ½ kg
Chilli Powder:1tbsp (This is optional)
Salt: needed
Lemon Juice: 2tbsp
Refined Oil: 2tbsp

Method Of Preparation
Wash the fish pieces and drain.
Marinate the fish pieces with chilli powder, Arabic masala, lemon juice, refined oil and salt. Keep for 1 hour.
Wash and soak the basmathi rice for 1 hour. Drain it 5 minutes before cooking.
Chop the vegetables into big pieces.
Heat ghee/oil in a pan and add the fish pieces and fry them till done.
In to the same oil add bay leaves, cinnamon, cardamom, cloves and chopped onion to it. Saute till it gets translucent and now add chopped vegetables to it. Saute for 3-4 minutes.
Then add chopped tomato and sauté for a while. Add Arabic masala mix and garam masala to it. Saute for a minute. Add the fish stock and 3 cups water to it. Add salt, lemon juice, peppercorns and dry lemon to it.
When boils add drained rice to it. Give it a stir and close with a lid.
Lower the flame when boils after adding the rice. Do not stir in between. Open only after 15 minutes. Then spread the fish pieces on top of the rice. Close again with an air tight lid. Switch off the flame after 10 minutes. Open the lid only after 15minutes.
Take out the fish pieces into bowl. Arrange the rice in a serving tray and spread tghe fish pieces on top.

Thursday, January 17, 2013

Strawberry Yogurt

Thick Yogurt: ½ cup (should not be too sour)
Strawberry Sauce: 3tbsp +1tsp for garnishing
Fresh Strawberry Pieces: 2tbsp

Method Of Preparation
In a bowl take the curd and beat well with a spoon (don’t blend in blender).
Add strawberry sauce to it and stir well. Add strawberry pieces too.
In a serving bowl add the strawberry curd and add 1tsp strawberry sauce in the middle and sprinkle some fresh strawberry pieces on top. Serve chilled.