Thursday, July 28, 2016

Bread-Custard Layered Pudding


Bread Pudding

Bread: 6 slice

Milk: 2 cups

Condense Milk: ½ tin

Cardamom powder: ¼ tsp


Custard Powder: 2 ½ tbs

Milk: 2 cups

Sugar: 4tbsp

Grapes Jam/ or any jam as per your taste

Method Of Preparation

Bread Pudding

First powder the bread, make it to crumps.

Then in a pan add bread crumps and milk.

Keep on stove and start stirring. When it becomes thick add in condense milk and cardamom powder.

Stir till it becomes thick and starts leaving from the sides.

Switch of the flame. Transfer 3tbs to each bowl/glass in which you are going to set the pudding. Refrigerate and let it cool meanwhile make the carrot halwa and custard.


Take a pan and add milk, sugar and custard powder and stir well.

Keep it on stove and continue stirring till it becomes thick.

When bread pudding cools add in 1tbsp grapes jam over it.

Then add in prepared custard and refrigerate for 20min to set it.

Then above the custard add in carrot halwa.

Keep refrigerated and serve chiled.

Wednesday, July 27, 2016

Vermicelli Halwa


Condense Milk: ½ cup

Roasted Vermicelli: 1cup (the thin one)

Rava/semolina: ¼ cup

Water: 2cups

Sugar: 3-4tbsp or as needed

Ghee: 1tbsp

Cardamom powder: ½ tsp

Almonds/Pistachio/Cashew: for garnishing

Method Of Preparation

In a pan add water sugar and bring to boil.

When boils add in vermicelli and rava to it and keep stirring.

Add in condense milk when it gets cooked.

Continue stirring till it gets thick. Add ghee and cardamom powder. Switch off the flame.

Transfer it to a greased tray and garnish with nuts and cover with a cling film or keep closed with a lid so that the top don’t gets dried up.

When cools cut into square pieces and serve.

Monday, July 25, 2016

Dates-Apple Cutlet

Apple: 1
Banana/Plantain: 2
Dates: 10
Egg: 1         
Bread Crumps: 1cup
Oil: Deep Frying
Method Of Preparation
Boil and peel banana and mash it
Add in finely chopped dates and apple. If needed you can soak dates for 1 hour if not soft.
Mix it well.
Roll it into oblong shape, first dip in egg, then roll in bread crumps and deep fry in oil till all sides turns golden brown.
Serve hot.

Sunday, July 24, 2016

Fruit Salad


Apple: 1

Banana/Plantain: 1

Grapes: 10

Pear: 1

Papaya: 1 small slice

Banana (Chiquita): 1

Honey: 3tbsp or as per required


Method Of Preparation

Peel and cut all the fruits except grapes and Chiquita banana.

In a blender add banana Chiquita and milk and blend to smooth paste.

Take the fruit pieces in a bowl, add in grapes to it.

Add in the blended banana mix and add in honey. Stir and mix well.

Chill it and serve.

Saturday, July 23, 2016

Chicken Cutlet


Chicken: 1 breast piece

Potato: 1

Onion: 1

Green Chilli: 2

Ginger finely chopped: 1tsp

Garlic finely chopped: ¼ tsp

Garam Masala: ¼ tsp

Turmeric powder: ½ tsp + ¼ tsp

Coriander powder: ¼ tsp

Pepper powder: ¼ tsp

Salt: needed

Coriander leaves chopped: 2tbsp

Curry leaves: few


Bread crumps: 1 cup

Oil: for deep frying +2tbsp

Method Of Preparation

Pressure cook the chicken breast and potato by adding salt and ½ tsp turmeric powder. After cooking drain the water and keep aside. When cools shred the chicken and mash the potato.

Heat oil 2tbsp oil and sauté onion. When it becomes transparent add in green chilli, curry leaves, ginger and garlic. Saute for a minute.

Now add in turmeric powder, garam masala and coriander powder.

Stir and add in shredded chicken. Stir for 3 or 4 minutes in low flame.

Then add in mashed potato and salt if needed. Mix it well. Then add in coriander leaves and pepper powder and stir and switch off the flame. Let it cool.

Take egg and bread crumps in separate bowls.

Heat oil in a kadai.

Take the chicken mix and make small oblong balls, dip first in egg and then roll in bread crumps and deep fry in oil.

When turns golden brown, take out and serve with tea.

Tuesday, July 19, 2016

Mutton Korma


Mutton: 1kg

Onion: 2

Tomato: 1

Garlic: 5cloves

Ginger: 1” piece

Green Chilli: 4

Turmeric powder: 1tsp

Pepper powder: 1tsp

Garam Masala: ½ tsp

Whole Spices(Cloves, bay leaves, cinnamon, cardamom): each 1piece

Fenugreek Seeds: ¼ tsp

Cashews: 12-15

Coconut milk: 1cup first milk + 2 cups second milk (or coconut milk powder 5tbsp)

Salt: needed

Coriander leaves & Curry leaves: needed

Oil: 4tbsp

Method Of Preparation

Clean and wash the mutton and drain and keep.

Soak cashews in water for 30minutes. And grind to a smooth paste.

Grind together garlic, ginger and green chilli.

Heat oil in the pan, add in oil and fenugreek seeds and add the whole spices.

Then add in chopped onion.

Saute it well and then add the ginger garlic paste.

Then after a minute add in chopped tomato and curry leaves.

Saute till tomato is well mashed.

Then add in turmeric powder.

Then add mutton pieces and 2 cups coconut milk.

Add salt and close with a lid.

When boils, keep in low flame and stir in between.

When mutton is done and gets the consistency, add in cashew paste, pepper powder and garam masala. Stir well and then increase the flame.

Then add in coconut milk and coriander leaves and switch off the flame.


Monday, July 18, 2016

Egg Bhaji


Egg: 4

Gram Flour/Besan: 1 cup

Maida/ Plain flour: ¼ cup

Baking Powder: ½ tsp

Salt: needed

Pepper powder: ½ tsp + for sprinkling over the eggs

Chilli powder: ¼ tsp

Turmeric Powder: ¼ tsp

Oil: for deep frying

Method Of Preparation

Hard boil the eggs. Cut each egg into 2 pieces

Sprinkle pepper powder and salt on each egg pieces.

In a bowl add gram flour, maida, baking powder, pepper powder, chilli powder, turmeric powder and salt.

Add some water to make it to thick but smooth batter.

Dip each egg pieces in the batter and deep fry in oil till all sides turns slight brown.
Serve hot with tea

Sunday, July 17, 2016

Crunchy Dates Stuffed Banana Cutlet


Dates: 10

Coconut grated: 4tbsp

Raisins and cashews: few

Banana/Plantain: 3big

Sugar: 2tbsp
Ghee: 1tbsp

Vermicelli: 1cup

Egg: 1 (if required only, if banana is ripe enough egg not required)

Oil: for deep frying

Method Of Preparation

Cook, peel and mash banana. Keep this aside.

Heat ghee in a pan, add in cashews and then raisins. Then add in coconut and add deseeded and chopped dates.

Stir in low flame for a while till the dates turn slightly smooth.

Add in sugar. Mix the filling well.

Take egg and vermicelli in separate bowls.

Take small balls from mashed banana, then just flatten it with the palm and add in 1tsp dates filling and roll it.

Then first dip in egg and then roll in vermicelli and deep fry it till all sides turns golden brown.

Friday, July 15, 2016

Bamboo Rice/ Mula'ari Paayassam

Bamboo Rice: 200gms
Jaggery: 500gms
Coconut Milk Powder: 400gms
Cardamom Powder: 1tbsp
Dry Ginger Powder: ½ tsp
Salt: ¼ tsp
Cashew & raisins: 3tbsp each
Ghee: 2tbsp
Cumin Seed Powder: ¼ tsp

Method Of Preparation
Wash the bamboo rice properly.
In the pressure cooker cook the bamboo rice with enough water for 2 to 3 whistle.
Let the pressure release. Meanwhile melt the jiggery and by adding water and strain it to remove the impurities.
Open the cooker lid and check whether there is enough water, if not add some.
Then switch on the flame and bring it to boil and add jaggery syrup.
Then let it boil in low flame to about 20-25minutes.
Add little warm water to coconut milk powder and stir well to remove the lumps. Adjust the consistency this time. (It should not be too thick and it becomes thicker when it cools.)
Then add the coconut milk to bamboo rice. Switch off the flame when comes to boil.
Roast cashews and raisins in ghee and add it to payassam.
Then add in cumin powder, cardamom powder and dry ginger powder to payassam.
Serve hot.

Wednesday, July 13, 2016

Pazham Nirachath/Stuffed Plantain


Plantain/Banana: 4
Coconut: 1cup
Cardamom powder: ½ tsp
Cashews& raisins: 2tbsp each
Ghee: 2tbsp
Sugar: 2tbsp
Maida: ¼ cup (add a bit salt and 1/2tsp sugar to it)
Oil: 4tbsp or as needed for shallow fry

Method Of Preparation

Make lengthwise 4 slits on banana.
Heat ghee in a pan, add cashews and raisins and roast it.
Then add grated coconut to it. Stir for 2minutes and switch off the flame. Then add in sugar and cardamom powder to it and stir.
In another bowl take maida and add little water and salt and sugar and make smooth paste out of it.
Take the slit bananas; carefully fill in the coconut mix through the slits.
Close the slits with the maida paste.
Heat oil in a pan and add the bananas to it and shallow fry the bananas till all sides turn golden brown.

Tuesday, July 12, 2016

Sesame/Thahini Halwa


Sesame Paste: ¾ cup
Honey: 1cup
Pistachios (roasted & crushed): ¼ cup

Method Of Preparation

Bring honey to boil. Stir while boiling.
When it reaches soft ball stage switch off the flame and add thahini/sesame paste and pistachios.
Soon pour this mixture to a greased tray.
When cooled refrigerate it for 2-3hrs.
Cut with sharp knife into square pieces.

Monday, July 11, 2016

Tapioca Cutlet


Tapioca: 500gms

Oil: 3tbsp

Turmeric Powder: ¼ tsp

Garam Masala: ¾ tsp

Prepper powder: ¼ tsp

Green Chilli: 2

Onion: 1

Coriander leaves Chopped: 1tbsp

Bread Crumps: as needed

Egg: 1

Oil: for deep frying

Method Of Preparation

Cook and mash tapioca by adding salt, water and turmeric powder.

Heat 3tbsp oil in a pan and add finely chopped onion.

Sauté till it becomes transparent.

Then add in garam masala powder and pepper powder.

Then add the mashed tapioca to it.

Stir well and then after 2minutes add chopped green chilli and coriander leaves.

Let it cool. Beat egg and take egg crumps in separate bowl.

Make small balls from it and slightly flatten it.

Heat oil in a pan.

Dip the flattened mix first in egg then roll in bread crumps and deep fry in oil till both sides become golden brown.

Sunday, July 10, 2016

Minced Meat Stuffed Bread



All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp water + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                   
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Minced meat: 500gms
Onion: 1
Green chilli: 1
Turmeric powder: 1/4tbsp
Chilli powder: ½ tsp
Coriander powder: ¼ tsp
Garam masala ½ tsp
Lemon juice: 2tbsp
Coriander leaves finely chopped: 2tbsp
Oil: 4tbsp
Salt: needed
Egg: 1 for egg wash

Method Of Preparation


Heat oil in a pan. Add in finely chopped onion. Sauté till it becomes transparent. Then add on chopped green chilli. Saute for a minute. Then add in turmeric powder, chilli powder, coriander owder, salt and garam masala. Stir and sauté for 20sec and then add in washed and drained minced meat. Stir well and close with a lid and cook till meat is done. Open the lid and if there is gravy increase the flame and stir in till you get it dry. Then add in lemon juice and coriander leaves and switch off the flame. Let it cool.


Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux 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.

Punch down the dough. Take the baking tray and grease it or line with butter paper.

Take the dough and flatten it. Add the filling on the middle of the dough and close it from 4 sides and keep the folded side down on to the baking tray.Egg wash on top and poke with fork several times on top

Bake it in pre heated oven at 160 deg C to about 25 – 30minutes or till done.

Saturday, July 9, 2016

Bulls Eye in Capsicum

Egg: 1
Capsicum: one big round piece
Pepper & salt: to taste
Oil: greasing the pan
Method Of Preparation
Heat a non stick pan.
Grease the pan with oil
Place the capsicum round piece.
Break the egg into a ramekin cup
Flip or drop carefully the egg inside the capsicum.
Sim the flame and close with a lid.
Let the egg get cooked in low flame approx. 5minutes.
Take out when done and sprinkle pepper and salt.
Serve hot.              

Friday, July 8, 2016

Grilled Chicken Sandwich


Chicken Breast: 1 big slice

Salt: needed

Pepper powder: 1 tsp

Onion finely chopped: 2tbsp

Tomato finely chopped: 3tbsp

Olives finely chopped: 1tbsp (optional)

Green Chilli: 1 optional

Coriander leaves chopped: 2tbsp

Extra Virgin Olive Oil: 2tbsp

Thahini sause: 3 – 4 tbsp (THahini paste 2tbsp+curd+2tbsp+lemon juice1tsp)

Bread Slices: 8

Method Of Preparation

Cook the chicken by adding salt and water.

Then finely shred it.

In a bowl take onion, tomato, green chilli, pepper powder, olives, coriander leaves, salt, shredded chicken and olive oil. Mix everything with a fork.

Take 2 slices of bread, spread thahini sause on each bread.

Then spread the chicken mix on one bread slice and keep the other slice over it.

Preheat the griller or the toaster and grill the sandwich for about 2-3minutes or till done.

Serve hot.

Wednesday, July 6, 2016



Pachari/Long grain rice: 2cups

Grated Coconut: 1 ½ cups

Rice Powder (fine powder): ½- ¾ cup

Water: as needed

Jeerakam/ Cumin seeds:1 tbsp

Shallots: 8big

Salt: needed

Oil: for deep frying

Method Of Preparation

Soak rice to 3-4hours.

Grind it by adding minimal water till you get a coarse and grainy mixture.

Then crush shallots, coconut and cumin seeds.

Add the grinded rice, crushed coconut mix to a bowl.

Then add salt and rice powder and mix well with hand to form a soft dough.

Heat a pan with oil. Take small balls and flatten it in a greased sheet and carefully flip it into oil. Cook until both sides turn golden brown.

Serve hot with non veg curry

Note: This can be made with parboiled rice too.