Monday, December 27, 2010

4 egg whites
200g of caster sugar
10ml vinegar(plain white)
10g cornflour
Salt a pinch

Beat the egg whites and salt until stiff.
Add the sugar gradually, then add the vinegar, vanilla essence and beat well.
Sift the cornflour and fold lightly with the wooden stick.
Bake in the preheated oven on 130 degree C, for 1.5 to 2hours.
(line the baking tray with baking paper, spoon the pavlova mix in the baking tray, no need to press the mix.).


200ml thickened cream
25g icing sugar
2ml of vanilla essence
Sliced ripe mango flesh.


Whip the cream and add sugar and vanilla.
Cover the pavlova with this cream and top it with fruits.

NOTE: you can also use kiwi, passion fruit or mixed berries .
Can store this in fridge for a week.

Sunday, November 14, 2010

1 ¾ cups Self raising flour, sifted
1tsp baking powder
½ cup of brown sugar
¾ cup milk
1 egg, lightly beaten
2 tbsp vegetable oil

1 cup sultanas
1 cup cooked, mashed pumpkin

Preheat oven to 180deg cent .
Combine flour, baking powder and sugar in a large bowl.
In a separate bowl, whisk together milk, egg and oil.
Add this to flour with sultanas and pumpkin.
Mix until combined.

Fill prepared cases, bake for 20-25mins,or until cooked
Cool on a wire rack. Store in an air tight container.

NOTE: this muffins can be frozen and thaw when required.

Tuesday, October 5, 2010

This south Indian chicken recipe goes well with rice or with any type of breads ,

½ Kg chicken
2 big onions(finely chop)
2 tsp of finger garlic paste
2 tomatoes(finely chop)
2 green chilli
Curd 2 tbsp
1tsp turmeric powder
½ tbsp chilli powder
½ tbsp coriander powder
1 tsp garam masala powder
2 tbsp of oil
2 bay leaves
½ cinnamon stick
Curry leaves


½ tsp of salt
1 tsp of ginger garlic paste
 chilli powder , coriander powder, curry powder,
Mix everything together and marinate overnight.

Marinating in curd

Heat oil in pan, add cinnamon stick ,bay leaves ,green chilli and onions.
Fry onions until the raw smell goes, then add ginger garlic paste and turmeric powder.
Now add the tomato, chicken with curd masala and fry for five minutes.
At last add the remaining powders(chilli, coriander, garam masala)and salt to taste.
Simmer and close cook the pan until the oil separates.
Garnish with curry leaves and coriander leaves.

Tuesday, September 28, 2010

Makes20 to 25:Preparation time 30min


One bunch of fresh spinach(discard the stem)
Three medium sized potatoes
One garlic clove
1 cup peas
1 cup corn
½ cup plain flour
1 cup bread crumbs
Oil to fry
Grounded pepper 2tsp

First step
Wash the spinach properly .
In a small saucepan boil 5 cups of water and add this washed spinach .
In two to five min take the boiled spinach , drain the excess water .
Chop it finely.

Boil the potatoes ,peel the skin off and mash it coarsely.

Separately Cook the corn and peas .

Finely chop the garlic.

Add some water to the plain flour ,mix and keep it separately.

Mix the potato, garlic, spinach, peas and corn together with some salt and pepper.
Flatten this mix into patties .
Dip this in flour mixture then in bread crumbs.
Heat some oil in pan and cook this patties for5 min on each side.

Tuesday, August 31, 2010

My kid  love this recipe, protein rich and most tasty, we can do this using beans or on finely chopped cabbage.It tastes great with banana flower, if you have patient to clean and chop....:)

For crumble
Channa dhal -1 cup
Dry red chillie-2
Green chillie-1
Jeera -2 tsp
Salt ½ spoon.

Soak the dhal for 2 to 3 hours.
Grind it with remaining ingredients.

Note: The mixture should be dry ,don’t add water while grinding just grind by mixing often, the mixture should be coarse not like a fine paste.

Now steam the mixture using a steaming plate or using Chinese dumpling steamer as shown on picture.
Cool and crumble it using hand or by blender .

Beans-1/2 kg
Turmeric powder- ½ spoon.
Mustard seeds
Curry leaves
Oil -1tbsp.
Chop the beans add water and cook it by adding turmeric powder.
Filter the water and keep the beans aside.

Heat oil in a pan and sauté the mustard seed and curry leaves .
Now add beans fry for two minutes then add the crumble and salt to taste.
Simmer it and allow to sit  until the crumble combines with beans .

Monday, August 16, 2010

1 cup Basmati Rice
1 cup candy(any size)
3 cups milk
1 cup water
2tbsp ghee
1 tsp cardamom powder
Cashews and Raisins to garnish

Gently cook the rice with water and 2 cups of milk.
Once the rice is cooked mix the candies or allow to dissolve ,once dissolved add the remaining one cup milk.
Fry cashews and raisins in ghee and mix this with rice.
It looks watery but once cold the rice will be perfect to serve.

Thursday, August 12, 2010

Making Pizza is really easy, only thing is  time-consuming but it’s worth waiting for the best result.

My son Rithvik loves any kind of Pizza, Monthly once I make this for dinner. Here is the lovely recipe we enjoy....:)
This Recipe is for two 12inch pizza.

Making dough:

1 tbsp dry yeast.
3/4  cup warm water.
2 tbsp olive oil.
1tsp sugar.
2 cups pplain flour.
½ spoon salt.

Mix all the above ingredient except the flour and salt, cling wrap ,in ½ an hour the yeast lift and looks frothy.

First process.........                          

coming add the flour&salt.....knead nicely...

Again cling wrap ,allow to sit until it is double the size.

The dough raised divide it into two

Again cling wrap, allow to raise..

Worth waiting We can start the cooking process in 10min
Now flat the dough on a floured surface or you can use your hand to stretch the dough....

Oil the pizza tray ,keep the flatten dough and pierce it in some places with fork.....

I made one veg and one salami i have shown the salami photo...

Topping ingredients
Pasta sauce
Mushrooms thinly sliced
Black olives(optional)sliced...
Salami slices(optional)
Mozzarella cheese(shredded)
Red and green capsicum thinly sliced....

Spread the sauce and arrange the toppings as you wish...remember too much topping destroys the taste...

At last the mozzarella......on top ......yummy...

Preheat the oven for about 180deg C.....for 10min
Cook until the top is lightly brown or the dough looks crusty......

Delicious homemade pizza is ready to try now.....

Note: the olive gives the pizza smell shop bought one and it gives oil to the pizza while cooking, if you don’t want to use olive just drizzle some olive oil above the toppings then spread the cheese.

Sunday, August 1, 2010

Pastry dough
For The Crust

Apple Mix

First Layer

Layering Apple

Crust Above Apple Layer


For the Pastry:

1 ½ cup all purpose flour
½ cup caster sugar
125 gm of butter(cut into cubes)
3tbsp cold water
a pinch of salt.

For the crust:

1 cup all purpose flour
½ cup Brown sugar
1tsp cinnamon powder
1tsp nutmeg powder
125gm butter(cut into cubes)
A pinch of Salt to taste

For The Apple Fillings:

3 normal size granny smith apples
¾ cup brown sugar
1 tsp nutmeg powder
1tsp cinnamon powder

 Pastry Dough:
Shift flour ,place it in a cold bowl(if possible).
Add butter and mix using both of your hands until it become  crumbs.
Now add sugar and salt.
At last sprinkle the cold water, mix immediately to form a dough.
Cling wrap it, allow to sit in fridge for ½ an hour.

For Apple Filling:
Cut apples and add all the other ingredient mix nicely and allow to sit aside.

For The Crumbs:
Sift flour ,add all other ingredients and mix the butter using hands to form crumbs as shown in the picture.

Flat the dough on a floured surface  about 1cm thick.
Grease the tin , layer the dough, and trim the edges.
Arrange not more than one layer of apples .
On the top add the crumbs without any gap.
Bake it in a preheated oven for about 15min or until brown.

Serve with Cream or icecream.

Tuesday, July 27, 2010

Methi paratha

1 cup Whole-Wheat Flour
½ cup fenugreek leaves
½ spoon ground pepper
1 garlic grated
Salt to taste
Ghee or oil to fry
½ cup extra flour

Before starting

Discard the stem and allow the leaves to sit in water so that the mud settles properly.
Chop the leaves finely.
Garlic is optional.

Dry Mix the flour, leaves ,pepper, garlic and salt.
Make a non sticky dough using water(add flour if required).
Make small balls and flatten it by dusting some flour .
Fry it in a flat pan using ghee or oil.
Serve it with natural yogurt.

Friday, July 16, 2010

Pumpkin thokku
One Yellow Pumpkin
5 tbsp gingelly oil
2 tsp mustard
2 dry red chilli
1 tbsp curry leaves
½ tsp turmeric powder
½ tsp asafoetida powder
½ tsp fenugreek seeds
1tbsp coriander powder
2 tsp chilli powder
2 tbsp tamarid thick water
1tsp shredded jaggery
Salt to taste

Before starting
Discard the thick skin and chop the pumpkin into cubes.
Strain the tamarid water.
Split and remove seeds from red chilli.

Heat oil in a heavy bottom pan, add asafoetida, fenugreek and mustard.
One the mustard splutter, add the pumpkin, curry leaves and red chilli.
Add turmeric, simmer, open fry for five minutes.
Now add the coriander ,chilli powder and salt.
Fry for two minutes close the pan ,simmer simmer and allow to sit until the pumpkin turns paste(no need to mix often).
At last add the tamarid past open cook for ten minutes.
Finally add jaggery, mix and allow to cool.

Never add water ,apart from the tamarid water.
Can store as a pickle for two weeks in fridge.

Tuesday, July 13, 2010

Rice flakes(thick) upma

1 cup poha(thick)
2 onions finely chopped
2 green chillies
Some curry leaves
1 tsp Mustard
1 tsp Cumin seeds
½ tsp turmeric powder
2 tbsp raw groundnuts
1 big potato
1 to 2 tsp lemon juice as required
1 tsp sugar
Salt to taste
1 tbsp oil
Chopped Coriander leaves to garnish

Before starting:
Boil, peel and mash the potato.
Wash and drain the poha nicely using strainer and allow to sit for 10 minutes.

 Heat oil in a heavy bottom pan, add the mustard and allow to splutter.
Now add the onion, curry leaves, green chillie and a bit of salt to sweat the onion.
 In five minutes add the groundnut ,simmer and stand for 10minutes.
 Then add the mashed potatoes ,poha and turmeric powder and salt.
 Fry a minute and sprinkle some water, simmer ,close the lid and stand for 10 minutes .
 Switch off the flame, add the lemon juice and sugar.
Mix and garnish with coriander leaves.

Wednesday, June 30, 2010

Chicken Brest ½ kg
Ginger garlic paste 1tbsp
Red chilli powder 3tsp
Coriander powder 2tsp
Turmeric powder ½ tsp
Garam masala 1tsp
Cumin powder ½ tsp
Lemon juice 1tbsp
Natural yogurt 2tbsp
One egg
Salt to taste
1 tbsp corn flour
Oil to fry.

For Seasoning
Curd 1tbsp
Green chilli 2(split into two)
Garlic clove one(flake it)
Onion ½ chopped lengthwise finely.

Cut the chicken into small cubes and marinate overnight with all the ingredient listed above apart from oil and cornflour.
Keep this mix refrigerated for overnight or for at least two hours.
Just transfer the chicken to another bowl leaving the excess water.
Now add the cornflour and deep fry it.

 Seasoning Method
Once you have fried all the chickens, in a separate flat pan heat oil and add the green chillies first, just to release the beautiful smell of it, then add the curry leaves, onion, garlic and fry until onion begins to sweat.
Once you fried the onions, add the curd and immediately add the chickens and fry for a minute.
Serve with lemon wedges.

Note: If you want you can add red food coloring while marinating .

Sunday, June 20, 2010

½ kg Cleaned Prawns
1 cup plain flour
3tsp onion powder
3 tsp garlic powder
1 tsp ground pepper
1 egg (lightly beat)
Oil to fry

1. Clean the Prawn and remove the black thread on its back (intestinal track).
2. Mix the flour, salt, pepper, onion powder, garlic powder together.
3. Dip prawn one by one in flour mix, tap the excess, dip in egg and dip again in flour mix tap the excess flour .
4. Dust all prawns and deep fry it until golden brown.

Tuesday, June 15, 2010

1 ¼ cup self raising flour
½ tsp baking powder
1 ½ tbsp caster sugar
1 egg whish lightly
1 cup milk
3 medium sized bananas(mashed finely)
A pinch of salt
Some unsalted butter for frying

Mix all the dry and wet ingredients separately
Then whisk them both and add the banana mash in it.
Pour the dough in a hot frying pan with butter.

 Note: pour the dough in a hot pan then add the butter, allow the dough to sit until the bubbles shows up then flip .
Serve with honey


Friday, June 11, 2010

2 cups plain flour
1 ½ spoon baking powder
½ tsp salt
2 eggs about 70gms each
175g butter
1 ¼ lemon chopped finely
1 cup sugar
1 ½ cup bananas sliced
1 cup walnuts optional

Preheat oven at 350deg cent

In a mixer blend bananas ,eggs, lemon for 2 minutes then add sugar and blend it, keep in aside,
In the mean time shift all the dry ingredients, now mix the banana blend until smooth.
Bake for about 45 minutes in a greased tin lined with baking sheet and wrap the top with the foil, remove the foil for the last 10 minutes to brown the top

Saturday, May 29, 2010

Base syrup
125ml honey
1 cup caster sugar
125 g butter

Remaining ingredient
2cups oats
1cup rice bubbles
1cup sultanas
1cup dates
1/2 cup flax seeds
1cup desiccated coconut
1cup sesame seeds
1cup choco chip cookies
1 cup dark chocolate lightly chopped.

Preheat oven to 180 degree cent.

In a saucepan combine honey, sugar and butter, allow to boil for 3 to 4 minutes while boiling check for the thread consistency and remove from heat.
Combine all the dry ingredient , pour the syrup and combine with wooden spatula.
Line the baking tray with the butter sheet and grease some butter,now put the mixture in the tray and flatten it with help of your hand and bake until the top is lightly golden brown.

Allow to cool and keep in the fridge for 2 hours. Now you can easily cut it in the shape you wish.

Note: wet your hand lightly to bare the heat
You can reduce tje chocolate and add nuts, sunflower seed etc.

Thursday, April 29, 2010

1cup boiled chestnut
2 onions finely chopped
2tsp ginger garlic paste
2 tomatoes finelly chopped
1tsp Tumeric powder
2tsp chilli powder
2tsp coriander powder
½ cup coconut milk
1tbsp oil
Salt to taste

To garnish
Ginger finely sliced
Coriander finely chopped

Boil the chestnut until soft,discard the skin and chop roughly.
In pan add oil,onion and fry until transparent.
Then add the ginger garlic paste,tumeric powder and fry until the raw smell goes.
Add the chopped tomatoes chilli powder,coriander powder and fry until oil seperats.
Add coconut milk,chestnut,salt and simmer for 15 min.
Garnish with ginger and coriander leaves.

Wednesday, April 28, 2010

2 1/2 cup plain flour
1 tsp baking powder
250 g butter
115 g caster sugar
115 g brown sugar
1 egg
1 tsp vanilla essence
300 g choc chips-small
20 big dark chocolate buttons.
Preheat oven at 180 deg cent.

Beat butter and sugar using electric mixer until pale, now add egg, vanilla essence, brown sugar and combine nicely.
Now add the chocolate buttons and chips, with the help of wooden spatula mix together.
Make small balls and bake in a preheated oven.

Note:-Grease the baking tray with butter, allow 3cm gap in-between each cookie mixture balls.

115 g self raising flour
115 g unsalted butter
115 g caster sugar
2 eggs, beaten

Preheat oven to 180 degree cent, place the muffin papers in the muffin tin.

Place butter ,caster sugar in a large bowl and cream together with a electric mixer until fluffy.
Gradually add eggs one by one, and fold in the flour and mix well.
Scoop this mixture in the muffin tin and bake in the preheated oven for 15 min.
Cool before icing.

For icing
200 g icing sugar
2 tbsp warm water
Food colouring(optional)
Sugar flowers, cherries or chocolate to decorate.

Sift the icing flour, mix water and food coloring until the mixture is thick enough to coat the muffin.
Allow to dry and store in a air tight container.

Thursday, March 18, 2010

                    250g dark chocolate(I used Choc√≥ chips)
250g butter
1 tbsp(15ml) strong coffee
3/4 cup water
1 cup self raising flour
125ml buttermilk
1 cup+1 tbsp plain flour
1/4 cup+2tbsp coco powder
1/2 tsp(5ml)bicarbonate
550g caster sugar
4 large eggs
2 tbsp oil

                      preheat the oven at 160 degree
 In a saucepan stir chocolate, butter, coffee and water in low heat and set to room temperature
Sift flour, coco, soda and caster sugar, in another bowl whisk egg, oil and buttermilk.
Combine the egg mixture with the flour, pour the cooled chocolate melt and blend it nicely without anylumps
Brush the cake tin with butter ,pour the mixture and tap the tin to let the air bubbles out
Bake for 1 hr 15 min

Icing:300g chocolate,60g butter,1/4 cup thickened cream

Double heat this three allow to cool and pour it over the cake
Melt together Dark Cooking Chocolate200g and butter200g, allow to cool, refrigerate until mixture is of spreading consistency, spread over cake.

Decorate with biscuits, if desired.

Friday, March 12, 2010

3 orange
3 pound nectarine
4 ½ cup sugar
Cut 1 ½ peeled orange and 1 ½ of unpeeled orange,

In a saucepan Blanch nectarine in boiling water for one minute, peel, remove the seed, cut and grind this with oranges.
Measure this (for example 4 cups) add equal measure of sugar i.e. 4 cups sugar
Mix sugar and fruit mix in a heavy bottom vessel ,simmer stove top until it comes to boil.
When it comes to boil keep the flame high continue to boil exactly for 30 minutes uncovered mixing constantly .
Skim of extra foam if formed .

Pour this in a sterilized glass jar, close lid immediately.
Keep this jar immersed half in a hot water for 15 minutes, this makes the jar airtight and avoids forming vapor inside the jar.

Note: instead of nectarine we can use lemon, peaches or any sour fruits.

1 pounds =less than 500 grms.


Thursday, February 4, 2010

Onion            1(big)
Potato            1(big)
Garlic           2cloves
Egg    6
Olive oil (to fry)
Coriander leaves.

Dice the onion and potatos in same size, shallow fry in a medium heated oil for 10 minutes, filter and keep it aside.

In a bowl beat egg ,add chopped garlic, coriander and add the onion potato mix.

Pout this in a hot oil drizzled pan, carefully flip and allow to cook in a medium flame.

Sultana                   500gm
Unsalted butter        250gm
Sugar                   1cup
Egg                  4
Self raising flour      3cups

Add some water and boil the sultanas for 10 minutes, drain add the chopped butter and stir until butter melts.
In a separate bowl beat egg and sugar until creamy, now slowly add the flour and the sultana mix and beat gently.
Pour in a greased tin and bake in 150 degree cent for 40 min or until done.

Sunday, January 17, 2010

             For Toast                  
2 Slice of White Bread
1 egg
2 tbsp Milk
2 tbsp Vanilla Essence
1 tsp Butter
1 tsp oil

        For Sauce              
10 Strawberries        
     2 tbsp  Icing sugar       
1 tsp   Lemon juice       
Blend all together.  


Beat the egg,milk and vanilla essence with fork.
Cut the bread into two and let both sides sit for 2 minutes in the mix.
In a frying pan add generous amount of butter with oil(adding oil stops burning the butter) and fry both ends until golden .
Immediately dip both side of this bread in caster sugar and serve hot with  strawberry sauce.

Thursday, January 14, 2010

Sakkarai Pongal


1 cup Raw rice(jeera or basmathi rice)
½ cup Mung Dal
3 cups of water
1 cup Milk
1 cup Jaggery
4 tbsp Ghee
1 tbsp Raisins
10 Cashew nuts
1 tsp Cardamom powder
Pinch of salt

Shred the Jaggery
Mix  the shredded Jaggery with ½ cup of water.
Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.
In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.

Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).
Wash Rice and Dal together and cook with 2 ½ cups of water.
Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.
If you feel the Rice is dry add some more milk and cook the rice.
Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.
Once the Pongal comes together add the remaining 3 tbsp of ghee.
Now mix in the Raisin, Cashwenut and Cardamon Powder.

Wednesday, January 13, 2010

1 cup Raw rice
¼  cup Moong Dal
1 cup Milk
1 tbsp Pepper corns
1 tbsp Cumin Seeds
10 Curry Leaves
2inch Ginger
10 Cashwenut
5 tbsp Ghee

Cook rice and dal in a pressure cooker adding 3 cups of water.
Remove the lid and add hot milk to the cooked rice, mix and cook further 5 minutes.
Nicely mash the rice and add curry leaves, salt, ginger and mix well.
Remove and transfer it to the serving bowl.

In a pan heat 1 tbsp ghee and fry the cashwenut, pepper and Cumin seed.
Mix this in the pongal and add the remaining 4 tbsp of ghee.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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