Tuesday, December 29, 2009

Eggless Orange Flavored Cake...Yummy!

Holiday season is always full of gatherings, lots of fun and food. Specially the sweets and baked food. This year was no different. I baked a couple of different cakes, made muffins and rasmalai too. My cousin and family came in from houston and we had lots of fun last 4 days. It's not over yet, I am again packing for our trip to FL on New Year's. :)

Before I get busy again, I do want to post the recipe for this awesome eggless orange cake that I baked on the Christmas day. I found this recipe on Pratibha's Blog and decide to make it right away.

I doubled the recipe and tweeked it a little bit to make it a little healthy. Outcome was delicious. The cakes was spongy and super soft. You won't even miss the eggs.

Here is the recipe:

2 1/2 Cup Flour ( I used 1 1/4th of Maida(All Purpose) and 1 1/4th of Whole Wheat)
3/4 can Sweetend Condensed Milk (I used Fat Free)
1 cup Melted Butter (I used 1/2 cup butter and 1/2 cup oil.)
1 cup Orange Juice
7 tbsp powdered Sugar
1 tsp Vanilla Essence
2 tsp Orange Essence
2 tsp Baking Powder
1 tsp baking soda


1. Preheat the Oven @ 350 F.
2. Line and grease a baking tray/pan. I used the rectangular pan.
3. Sift the flour with baking powder and baking soda into a bowl and keep it aside.
4. In another bowl mix well with a hand whisker melted butter,oil,condensed milk,orange juice,powdered sugar,vanilla essence and orange essense until everything is mixed well.
5. Make a well in the sifted flour mixture and pour the whisked wet ingredients mixture in the center and gently mix the mixture until you get a smooth and uniform mixture without lumps.
6. Pour the mixture into the baking tray and tap it twice to remove the air bubbles formed if any.
7. Place this pan in the center of the oven and bake it for 30-35 mins until the crust is golden brown in color or if the tooth pick comes out clean when inserted into it.
8.After 10 mins remove it from the pan and let it cool on the wire rack.Cut into square wedges and serve.

Store it in the air tight container.

Adding this to WYF:Tea Time Snack Event and to Cakes and Cookies Event

Tuesday, December 22, 2009

Madeleines-- Cookie or Petite Cakes?

I love Madeleines. Whenever we used to go to Coscto, I would pick up a box of these. They look like cookie but actually they are petite cakes that are perfect to go with tea/coffee or afternoon snack.

This time I decided to make this heavenly small cakes/cookies a try at home. So I started to look for the recipe and got a perfect one at JoyofBaking. Putting this recipe out here for you to follow.

Try them out and I bet you will love them. Very Easy and Quick to Make.

1/2 cup unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract

Note: If you make miniature madeleines, reduce the baking time to about 5-7 minutes.

1. First, melt the butter and allow it to cool while you make the batter.
2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
3. In the bowl beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
4. Sift a small amount of flour over the egg mixture and, using a spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes until slightly firm.
6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Grease the madeleines pans. (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
8. Bake the madeleines for 10-12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.

PS: You can buy the Madeleines pan at Amazon or Bed Bath and Beyond.

Adding this to Cake and Cookies Event.

Saturday, December 19, 2009

Hola!! Enjoy Enchiladas and Chile Relleno....with Refried Beans, Guacamole and Sour Cream on the side :)

This is the first time I tried making Mexican at home. Turned out awesome! Chili Relleno takes a little more time and effort but it's worth it.As we are vegetarian, I made Onions Cheese Enchilladas.

Here is the step by step recipe
For Guacamole ( You can either use fresh Guacamole or get the ready made one from store)
Ripe Large Avocado- 2
Minced Onion- 1/4th
Lemon Juice- 2 Tsp
Serrano Chiles- 2 Minced
Coriander- 1 Tsp Finely Chopped
Sour Cream- 2 tbsp
Salt- To Taste

For Enchiladas
Oil- 2 Tbsp
Tacos - Either Corn or Flour is fine.
Onion- 1 thin long sliced
Shredded Cheddar Cheese- 1 Cup
Jack Cheese- 1/2 Cup
Enchilada Sauce- Either Red or Green, heated ( I used the store bought and added some more spices to it to modify it our taste)

For Chile Relleno (I made the eggless batter for the Chile Relleno)
Oil to fry.
4 large chiles (Anaheim, or Poblano work well)
1/2 cup flour
2 Tbsp- Corn Starch
1/4 Tsp- Baking Soda
1/2 Tsp salt
3/4 th to 1 Cup Buttermilk ( I used milk with vinegar added to it)
Cheddar & Jack Cheese- Either thin sliced or shredded is fine.
Sauce- Either Red or Green, heated
Deep fryer or a large pan with 2 inches of oil
Paper towels for draining
Ziploc bag- For Steaming the Chiles

1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. 
2 Using a fork, mash the avocado.
3. Add the chopped onion, chiles, cilantro, lemon juice, salt and pepper and mash some more.
4. Add the sour cream and mix well.
Keep in the refrigerator until ready to serve. Sour Cream helps in preventing the guacamole to turn brown or dark in color.

Chile Relleno 
  1. Roast the chiles- Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile.This avoids the chile to burst while roasting. Roast each chile on the gas griddle or in the oven using broiler setting until they turn black and develop blisters. Immediately after roasting put the chiles in a ziploc bag closed for 10-15 minutes to steam. Peel each chile and let them cool.
  2. Remove the seeds-If you like your chiles hot, leave this step. Otherwise, Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.
  3. Stuff the chiles-Place either the shredded or the sliced cheese inside the chile. Fill it nicely without tearing the chile apart. Don't overstuff and make sure the open edges of the chile still come together.
  4. Prepare batter- Take the flour, corn starch, baking soda and salt in a bowl and mix it well. Add in the buttermilk slowly and whip the batter well. Make sure there are no lumps. The consistency should be of like pancake batter.
  5. Cook chiles- One at a time, dip the stuffed chiles into the batter and then into the hot oil.  Cook until batter is a crisp golden brown.
  6. Drain excess oil-Remove chiles from the oil and drain on paper towels. 
  7. Put the chile on the serving plate/tray and top it with the enchilada/mexican red or green sauce and some shredded cheese. Sauce should be hot. It helps in melting the cheese right on the chile.
Onion Cheese Enchiladas
Preheat oven to 400 degree F 
1. Heat 1 tbsp of Oil in a pan. Stir fry onions until lightly browned. Keep them aside.
2. In a pan take 1 Tbsp of oil and heat the Tacos on it lightly from both sides. Just enough to make them soft.  Overheating can make them hard. Keep the heated Tacos aside.
3. Pour some sauce at the bottom of baking dish/casserole.
4. Dip each taco in the sauce and lay it flat on a working board, plate. Add Cheese (both Cheddar and Jack) in the middle of the taco and some onions. Roll it up and place it on the baking dish/casserole with seam side down. Do this process with every taco and place it on dish. Depends on how many enchiladas you want to make.
5. Top the enchiladas with the rest of the sauce. Add more grated cheese on the top.
6. Bake it in the oven for 15 minutes or until cheese on the top is melted and the sauce on the sides of dish starts to bubble.

Serve Hot with Guacamole, Refried Beans (I used canned ones) and Sour Cream on the side.
PS: Multitask and save time.

Wednesday, December 16, 2009

Yummy Chocolate Cinnamon Cake

I am posting a recipe after 10 days today. My husband and I went to Smoky Mountains to celebrate our 1st wedding anniversary. It was great. I can't believe it's been an year. You don't realise how time flies when you are enjoying life and having fun.

A day before leaving for Smoky's, I made this awesome Chocolate Cinnamon Cake. I was just sitting and surfing net when I came through the blog of Divya who had bookmarked this recipe from Deeba’s blog who in turn made it from Mary-The Food Librarian’s blog. 

The Cake looked so delicious and inviting that I couldn't stop myself and decided to bake the cake right away. I didn't had the bundt pan.....so i baked it in the regular pan and trust me bundt or no bundt....It's the cake that matters to me ...hehe..that too Chocolate Cake.

So here I am posting this recipe and I agree with Divya that Cake tastes better the next day when the Chocolate and Cinnamon flavored has seeped in well. My mouth is watering as I write. Need to bake this cake again very soon :)


Butter – ½ cup
Water – 1 cup
Vegetable oil – ½ cup
Cocoa powder – 5 tbsps[I used Hershey's]
Plain flour – 1 ½ cups
Wholewheat flour – ½ cup
Sugar – 1 ¾ cups
Salt – ½ tsp
Buttermilk – ½ cup ( I didnt have buttermilk so i used 1/2 cup of milk and 1/4th tsp Vinegar added to it. Keep it for 5 min)
Baking soda – 1 tsp
Eggs – 2,lightly beaten
Cinnamon – 1 ½ tsps
Vanilla extract – 1 tsp

1. Preheat the oven to 375 degrees.
2. Grease a large regular pan or bundt pan with cooking spray.
3. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil.
4. Meanwhile, whisk together both flours, sugar, and salt in a mixing bowl.
5. Pour the chocolate mixture into the bowl with the dry ingredients and mix well.
6. Then, add the buttermilk and baking soda.
7. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan.
8. Bake it for 25-30 min. Mine took around 28 min.
9. Let it cool completely before you cut.

Enjoy this yummy gooey Chocolate Cinnamon Cake and send me some for tasting and approving ;) ..LOL

Adding this to WYF: TEA Time Snack Event

Sunday, December 6, 2009

Garam Garam Pakore/Bhajiya - Tea Time Snack

It's a blessing to have Garam Garam Pakore (Called Bhajiya in Mumbai) with Tea in a cold or rainy weather. Spicy Pakore with Chutney/Sauce are perfect as a snack for any evening. They can be made of Potatoes, Onions, Bread, Chillies, Spring Onion, Paneer, Gobhi or mix pakora..pretty much anything!

Very simple and quick to make, here's adding the recipe and adding it to the WYF:Tea Time Snack Event

Oil- To deep fry
Besan/Gram Flour- 2 cups
Water- To make paste
Ajwain- 1 Tsp
Green Chillies- 4 (Chopped)
Red Chilli Powder- 1 Tsp or to taste
Salt- To taste
Garam Masala- 1/2 Tsp
Potatoes- 1 (Sliced thin either long or oval)
Onion 1 - Sliced
Gobhi- 1/2 cup- chopped bite sized
Spring Onions- 4-6

PS: You can take any vegetable or any quantity you want to make

1. Keep the oil in a kadai/pan on medium heat.
2. While the oil is getting heated, lets prepare the batter for pakoras
3. Take Besan/Gram Flour in a bowl and add chopped green chillies, salt, red chilli powder, garam masala and mix. Then add water slowly, stirring it well making sure there are no lumps.
4. Add enough water to make a smooth, medium thick batter. It shouldn't be watery or very thick.
5. Now dip each vegetable in the batter so that it gets well coated and then deep fry in the oil
6. Fry till the pakoras turn golden brown from each side. Don't fry on high flame as it will then get fried fast from outside but inside it won't be cooked properly.
7. Take out in a paper towel so that all the extra oil gets soaked in the towel.

Serve Hot with Chutney/Sauce along with Hot Tea or Coffee.

Friday, December 4, 2009

Arbi ki Sabzi/Taro Root Vegetable

Some people may not know what Taro Root/Arbi is. Not a lot of people I have heard cook Arbi/Taro Root.
It is a starchy, potato-like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh and looks like this-  

Well to inspire you to cook and eat Taro Root, Here are some nutrition facts:

It  is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber.

Not to forget, very easy to cook and delicious too :)

Here is the recipe:
5-6 pieces of Taro Root- Boiled, Peeled and sliced in small cubes
1 small onion- finely chopped
2 Tomatoes- finely chopped
2-3 Green chillies- Chopped
1 Tsp- Ginger Paste
1 Tsp Cumin Seeds
1 Tsp- Coriander Powder
1 Tsp- Turmeric Powder
1/4th Tsp- Garam Masala
2 Tbsp-Yogurt
1 Tbsp Lemon Juice
1 Tsp Chaat Masala
Red Chilli Powder- To taste
Salt- To taste
Water- 3/4th cup
1 Tbsp- Oil
Coriander leaves- To Garnish

1. Toss the sliced Arbi/Taro root in 1 tbsp of Lemon Juice and 1 Tsp of Chaat Masala and keep it aside.
2. In a pan, heat oil. Add cumin seeds and let them turn light brown
3. Put in Green Chillies and Onion. Fry till golden brown
4. Add in the Ginger Paste. Fry for 30 seconds. Add the tomatoes and let it cook until tomatoes turn tender. Keep stiring
5. Add in all the spices. Mix well and cook till the oil separates from the Masala
6. Add Yogurt and mix well. Let it cook for 1 minute
7. Now add the Taro root/Arbi that we kept aside and mix well
8. Pour in 1/2 a cup of water, put the flame on low and cook until a thick gravy is formed and Arbi is more tender and soft. Keep stirring in between.
9. Garnish with Coriander leaves.

Serve HOT with Naan, Roti or Parantha! :)

Wednesday, December 2, 2009

RasMalai....Soft and Delicious!

Prep time: 5 mins
Cook time: approx 1 hour (in various stages)
Serves: 5-6

Whole Milk – 8 cups (divided)
Lemon Juice – 2 Tbsp
Water – 5 cups (in a pressure cooker)
Sugar – 2 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp, roughly chopped
Sugar for the Ras – to taste


1. Boil 4 cups of milk in a pan. When the milk comes to a rolling boil, slowly add lemon juice.
2. When the milk curdles (paneer) switch off the stove and strain the paneer in a cheese cloth.
3. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 20 minutes to remove all of the liquid.
4. Now boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
5. After 20 min, remove the paneer from the cheese cloth and knead the paneer to make it smooth either by hand or in the food processor. Kneading by hands will take a little longer. So what I do is run the paneer in food processor for a minute or two.(You know its done when it will come together and form a nice smooth roll)
6. Divide the paneer into 10-12 equal portions- a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball to flatten it a little bit
8. In the pressure cooker with water, dissolve 2 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Switch off the stove and let it sit for 5-7 minutes.
10. After 5-7 minutes, remove the steam of the cooker and open the lid. (Be careful not to burn yourself)
11. You will see the paneer balls have blown to double the size. Let it sit for another 5 minutes in the water. After that, remove the cooked paneer in a bowl and allow it to cool.

12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out some of the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk (Ras) over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.

Tuesday, November 24, 2009

Vegetable Jalfrezi!

Have a capsicum, some paneer, some cauliflower, onion and tomatoes? Need to make something quick?
Alright...Let's start!

Btw,You can put any vegetable you want!

1 Big Capsicum- Chopped
1 Cup Paneer- Cubed
1 Onion- Chopped in big pieces
2 Tomato- Chopped in big pieces
1 cup- Bite size Cauliflower
2 Green Chillies- Chopped
1 Tsp- Ginger Paste
2 Tbsp- Tomato Ketchup
1 Tbsp- Corn Starch
1 Tsp- Cumin Seeds
2 Tbsp- Oil
1/4 th Tsp- Garam Masala
1 Tsp- Coriander Powder
Salt- To Taste
Red Chilli Powder- To Taste
Water- 1 Cup divided in 2 parts.

1. In a pan, heat oil. Add cumin seeds, when they turn slighty brown, add green chillies and ginger paste.
Saute for 30 sec.
2. Add Onions and saute until light brown in color. Add in the tomatoes and saute till they are slightly tender. You dont want them to be mashed. Cook for couple of minutes.
3. Add the tomato Ketchup and mix it well. Now add in all the masalas. Mix it well. Let it cook for 2 minutes
4. Add Cauliflower, Capsicum and Paneer at this point. Let it cook for 3-4 minutes.
5. Add 1/2 Cup of Water. Cover the pan and let it cook until vegetables are tender.
6. Mix corn starch to the rest of the 1/2 cup water and add to the vegetable. This will give a nice silky texture to the gravy. If you don't have corn starch or corn flour at home, its ok. You can just skip this and just add 1/4th or 1/2 cup of water- depending on the amount of gravy you want.
7. Let it cook for another 2-3 minutes and turn off the flame.
8. Garnish with Coriander.


Wednesday, November 18, 2009

Pista Nan Khatai- Melts in your mouth

This is the third time I made “Nan Khatai” and this time it’s perfect. It’s true that practice makes a man/ woman perfect. :)
First time I made them, I had added sooji to them and they tasted a little weird. Second time, they tasted good but they looked like Butter Cookies and not Nan Khatai.

This time they came out perfect! They look like what they are and taste awesome. Crispy but still melts in your mouth. Pistachio adds to the crunch while cardamom enhances the flavor. 

Here is the recipe for you to try and Enjoy with Tea or Coffee.

And remember—Bake till u perfect!!  :-)


1 cup all purpose flour (Maida)
1/2 cup and 1 Tbsp powdered sugar
1/2 tsp cardamom powder
3/4 tsp baking soda
1/4th Cup finely chopped Pistachios
A pinch of salt
6-7 tbsp ghee or as required (for kneading the dough)


Preheat the oven to 180°C.

1. Sieve the flour and baking powder/soda together into a mixing bowl.
2. Add the rest of the ingredients except ghee.
3. Add ghee, a little at a time, while mixing and kneading the dough until you have it to the consistency of almost chapati dough. (A little sticky is fine. It should be pliable enough to be shaped into a ball)
6. Grease/Line a baking sheet/Tray. Divide the dough into 12 portions. Shape those portions into round balls and flatten them a little between your palms.
7. Arrange them on the baking sheet keeping atleast 2-3 inches of distance in between them.
8. Bake in the pre-heated oven for about 15 minutes or until the cookies develop a few 'scars' on top and are slightly browned at the bottom.
9. Take them out of the oven and let them cool on the baking sheet itself.
10. Once cool, store them in an air-tight container.

Hey, Hey!! Save some for next day!! :-)

Tuesday, November 17, 2009

Pav Bhaaji----- The most famous Street Food in India!!

Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, Pav in Marathi means bread, Bhaji is a term for a curry and vegetable dish. It is also the most famous street food in India. It’s a wonderful one-pot meal. So the kids, who run away from the name of vegetable, won’t even know that they are eating so many vegetables mashed in this yummy curry.

Here is the recipe

For Bhaji

4 Potatoes
1 medium Lauki/Bottle Gourd
1 cup- Green Peas
2 Green Bell Pepper- Finely Chopped
1 cup- Chopped Cauliflower
1/2 Cup- Small cubed Paneer
Water- To boil
You can add as many or kinds of vegetables you like.

For Tadka

2 Tbsp- Oil
1 Tsp- Cumin Seeds
1 Onion- finely chopped
2 Tomatoes- finely chopped
1 Tsp- Ginger Paste
3-4 Green Chillies- Finely Chopped
2 Tsp- Pav Bhaaji Masala ( You can get any brand from Indian Store)
1 Tsp- Amchoor Powder
1 Tsp- Turmeric Powder
1 Tsp- Lemon Juice
Salt (To taste)
Red Chilli Powder (to taste)
Butter- 1/4th of the butter stick

For Garnishing: Some finely chopped onions, coriander, lemon and butter.
1. Wash, Peel and cut all the “bhaji” vegetable mentioned above. In a pressure cooker, add water and boil them for 10 minutes.

2. After the vegetables are boiled, strain some of the water and mash the veggies with a masher and keep aside.

3. Let’s start with Tadka Now- In a kadai, add 2 tbsp of oil. When the oil is hot, add cumin seeds. Once they turn brown, add Ginger paste and green chillies. Fry it for a few seconds.

4. Add Onions and fry till golden brown. At this point, add chopped tomatoes. Mix well and let it fry until tomatoes are tender and mashed.

5. Add all the masala’s now- Salt, Red Chilli Powder, Turmeric Powder, Amchoor, Pav Bhaaji Masala and mix well. Let it cook until oil separates from the mixture.

6. Add in the mashed vegetables now and mix well. Let it cook on medium low flame for 8-10 minutes. You can mash any unmashed vegetables at this point while it is cooking. But be careful. Don’t burn yourself.

7. Add in the butter and Lemon juice now and mix well.

8. Garnish with Coriander.
Serve Hot with Pav (Hamburger Bread) with onions and lemon on side. You can sprinkle some chaat masala on the onions. Also add a little butter on Bhaji while serving.

PS: Cut Pav in half. Butter both side and toast it on the tava from both sides.

Adding this for RCI MUMBAI EVENT

Sunday, November 15, 2009

Delicious Vegetarian Red Thai Curry!

I love Thai food and we usually go out to eat Thai. This is the first time I tried making it at home and it turned out awesome. The first thing my husband said after tasting the curry is – “Wow! It’s better than what we get at the restaurant!” J

Try this easy recipe and impress your better half with our diverse cooking skills.


2 tbsp Cooking oil
2 tbsp Red Curry paste (You can add more if you like it HOT)
1 Tsp – Ginger paste
3-4 Red dry chilies (chopped)
1 Can Unsweetened Coconut milk
1 cup Water
Salt (to taste)
1 tbsp chopped fresh basil (For Garnishing)
1 block Firm or Extra Firm Tofu- cut into bite size pieces
2 cups Vegetables (You can either get the frozen ones from grocery store)

Or Chop some fresh vegetables like I did:

2-3 baby potatoes chopped
1 Cup French Green Beans
1/2 Red pepper (capsicum) cut into strips
1/2 Green Pepper, roughly chopped
8-10 Baby corn spears, cut into half lengthways
1 tbsp Bean Sprouts

1. Heat 1 tbsp of cooking oil in a large wok or frying pan.

2. Add the tofu and stir fry it till golden. Take it out of the pan.

3. Add 1 more Tbsp of cooking oil now. Put in the cut red chilles. Fry for 30 seconds. Put in Green Beans. Fry it for 1 minute, and then add in the green and red peppers. Fry for another 2 min.  Add potatoes, corn and sprouts now and stir fry for 1 more min.

4. Add Ginger paste and the Red Curry paste. Mix it well so that it blends well with the vegetables.  Stir fry for 2 min.

5. Add the coconut milk and water. Bring to the boil and simmer, uncovered for 5 minutes.

6. Add the fried tofu and salt at this point and let it simmer partially covered, until vegetables are soft and tender.

7. Garnish with Basil.

Serve Hot with Steamed White Rice

P.S- You can get a can of red curry paste from Wal-Mart or any local store. If you are a pure Vegetarian like me, look at the ingredients as some brands have shrimp or fish oil in the paste.

Garama Garam JALEBI'S....

Well who doesn't like steaming hot, crispy and juicy Jalebis!! For me and my husband we totally love it!
And you can make them at home from scratch! No need of store bought packs anymore!

For the Jalebi
1. Yeast- 1/2 tsp
2. Sugar- 1/2 tsp
3. Warm Water- 1/2 cup
4. Yogurt- 3 Tbsp
5. All purpose Flour/Maida - 1/2 cup
6. Besan/Chick Pea Flour- 1 Tbsp
7. Corn Starch- 1 Tsp
8. Oil to fry Jalebi

For Syrup:
1. Water- 1/2 Cup
2. Sugar- 3/4 Cup
3. Saffron- Few Strands
4- Cardamom Powder- 1/2 Tsp
5- Lemon Juice- 1 tsp

1. In a bowl, take Yeast and 1/2 Tsp Sugar and mix it with 1 Tsp of Water. Leave for 5-7 minutes.
2. Add in the Maida, Besan, Corn Starch and Yogurt and mix well. Now add a little water at a time to make a smooth batter. ( You don't have to use all the water...Just enough to make the paste of right consistency)
3. Keep the bowl in a warm place for 1 hour so that the batter gets fermented. Do not Over ferment.

---After 50 minutes have passed - Put the oil in a flat bottomed pan at medium low heat.
---You can now start making syrup on one side while your oil is heating.

4. For the Syrup- Add Water and Sugar in a bowl and give it a boil. Stir it so that sugar dissolves well. Add in the Saffron,Cardamom Powder, Lemon Juice and Stir once. Put the flame to low now and let it simmer.
5. Give a nice mix to batter now and pour it in a funnel or some empty sauce bottle that has funnel. If you don't have any of these, you can use a ziploc bag and cut it from the corner.
6. Check your oil temperate by putting a small drop of batter in the oil. If it comes up right away without changing the color, that means its the right temperature.

Look at this picture-

7. Now start making Jalebi's by putting in the batter in circular pretzel like shape.
8. Fry till golden brown from both sides.
9. Take out and put in the warm syrup for a few seconds.

Serve Hot!!

Friday, November 13, 2009

Besan Ka Puda/Chilla ( Gram Flour Pancake)

Hungry? Want something to eat for breakfast or with evening tea? Something that is quick and easy to make?

Here's the recipe of Besan ka Puda. It is also called Besan ka Chilla.

1 cup Besan (Gram Flour)
1 medium onion finely chopped
2-3 Green Chillies chopped
1/2 tsp Garam Masala
Salt (to taste)
Red Chilli Powder (to taste)
Water- To make paste
Oil- 2-3 Tbsp

1. In a bowl, add Besan and all the masala's - Salt, Red Chilli Powder and Garam Masala.
2. Add little water at a time and make a batter by mixing well making sure they are no lumps in the besan.
3. Fold in the chopped onions and green chillies and mix well. (Make sure paste is neither too thick nor watery)
4. Heat a nonstick pan, with a spoon add 1 tsp of oil on the pan. Just enough to grease it.
5. Using a round ladle, pour some batter on the pour 2 tablespoon of batter on the tava in circular shape. Wait 30-50 seconds for it to be done on one side. (Make sure Tava is not too hot as Puda/Chilla is supposed to be made on medium flame)
6.When one side is done turn it over and cook other side.

Serve hot with Green Chutney or tomato ketchup. 

Thursday, November 12, 2009

Mushroom Matar Masala

My husband totally loves Mushrooms and wants to eat it at least once a week. So I keep trying making them in different ways every time.

For all the Mushroom lovers out there, here is the recipe for Mushroom Matar Masala. Try it out!


1 pack of Button Mushrooms ( Cut them into halves)
Vegetable Oil
1 Cup Green Peas(Matar)
1 Medium Onion
2 Small Tomatoes-Finely Chopped
Dry Red Chillies- 3-4
2 Green Chillies- Finely Chopped
Small piece of Ginger- Finely Chopped
1 Tsp- Chaat Masala
1/4th Tsp- Garam Masala
1/2 tsp- Turmeric Powder
1 Tsp- Coriander Powder
Red Chilli Powder- (To taste)
Asafoetida (heeng)- a pinch
Salt (To taste)
Water- 1 cup


1. In a medium pan, heat 2 tbsp of oil. Add in the cut mushrooms. Add very little salt and chaat masala and fry them lightly until golden brown.
2. Take them out of the pan.
3. Add some oil again to the pan. In the heated oil, put Asafoetida. Then add dry red chillies, ginger and green chillies. Fry them for a minute and then add chopped onions.
4. Fry them until golden brown and add cut tomatoes. Let it until tomatoes turn soft.
5. Add rest of the masala- Red Chilli Powder, Salt, Coriander Powder, Garam Masala and Turmeric Powder. Let the masala cook until oil separates from the mixture.
6. Add Green Peas and fried Mushroom to the mixture and mix it well. Let it cook for 4-5 minutes.
7. Add the water to the pan, mix it and cover the pan and let it cook on until Mushroom's are tender.
8. Switch off the flame, Garnish with Tomato and serve hot with Roti or Naan.

Chocolate Muffins with Choco Chips and Walnuts


1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons best quality cocoa powder

2 cup fine sugar

3/4 cup semisweet chocolate chips

1/2 cup finely chopped Walnuts

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil/or margarine/melted butter

1 egg

1 teaspoon pure vanilla extract


Preheat the oven to 400 degrees F. Keep greased Muffin tray ready. You can use muffin liners too.

1. Put the flour, baking powder, baking soda, cocoa, sugar, salt and 3/4 cup of the chocolate chips into a large bowl.

2. Pour all the liquid ingredients into a separate bowl

3. Mix the dry and wet ingredients together. Do not over mix. Remember that a lumpy batter makes the best muffins.

4. Spoon into the prepared muffin cases. Fill muffins cups 3/4th full.

5. Sprinkle the finely chopped walnuts on the top on each muffin.

6. Bake for 20 minutes or until the muffins are dark, risen and springy.

Friday, November 6, 2009

Punjabi Kadhi

Kadhi is a traditional North Indian dish. It is a spicy yogurt based curry which usually contains fried onion pakoras and is eaten with rice or chappatis. I love Kadhi and whenever I make it, I make sure it lasts for atleast 2 meals.
For Pakora:

1 cup Besan (gram flour)
1 tsp cumin seeds
2 tbsp chopped onions
1 chopped green chillies
½ teaspoon grated ginger
½ tsp of Turmeric Powder
¼ teaspoon Garam Masala
Red Chilli Powder- Per taste
½ teaspoon ajwayen
Water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 Tbsp vegetable Oil
1/2 cup Besan
2 cups yogurt
1 onion (sliced thin and long)
1 tomato (finely chopped)
2 Green chillies (finely chopped)
1 teaspoon finely chopped ginger or ginger paste.
2 Bay leaves
1 teaspoon Fenugreek seeds ( optional) ( I usually don’t put it since my husband is not fond of it)
1 teaspoon
Cumin seeds
1 teaspoon
Turmeric Powder
1 teaspoon Garam masala
Red Chilli Powder (To taste)
Salt to taste
Water – 4 cups

1 Mix besan and all the other ingredients in a bowl.
2 Add enough water to make a very thick batter.
3 Make any random shape or balls and fry them in oil to make pakoras.
4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that
the paper soaks all the extra oil. Keep them aside.
Kadhi Prep:
1 Blend yogurt nicely.Add Besan and 3 cups of water to it. Blend well. It should look like a
butter milk (lassi) mixture with besan in it.
2 Keep it aside
Method for Kadhi:
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin
seeds fenugreek seeds (optional), and let them pop.
2 Add bay leaves, ginger and green chillies.
3 Add onions to it and fry them until brown.
4 Add chopped tomatoes and fry for 3-4 minutes.
5 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on
the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was made and kept aside.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first,
and let it come to a boil. Keep watching and stirring it. After 3-5 boils, lower down the flame
to low and let it cook on low flame for 15-20 minutes and stir in between.
10. Add Pakoda’s to it and let it cook for another 10 minutes on low flame
11 Once its thick enough and looks dark yellow, its done. Before turning off the flame, give it a
one more boil. Stir and garnish with cilantro. ( You won’t see Cilantro in my pic above as I
was out of it J )
12. Serve hot with Rice .
PS: This dish is called Kadhi because you cook it on a low flame till it reduces and thickens. It’s called Kadhna. Like when you make some dessert and boil milk and cook it on low flame to reduce its quantity.

Tuesday, November 3, 2009

Indo Chinese- Veggie Chowmein


2 tbsp- Olive oil
1 packet hakka noodles
Chinese Vegetables- Chopped long and thin slices.( Cabbage, Capsicum, Babycorn, French beans) You can get a small pack of chopped vegetables from Grocery store too. Saves you time.
1 small bunch of Spring onion
1/2 Onion sliced
1 big Carrot Sliced
1/4 cup cabbage shredded
1 tsp Vinegar
1 tsp light Soy sauce
2 tsp Green Chilli Sauce (or per taste)
2 tsp Red Chilli Sauce (or per taste)
1 tbsp tomato ketchup
Salt to taste.

1) Boil noodles as per the instructions on the packet. Add 1 tsp of salt and oil each and cook until al dente. Drain completely and let it cool. Adding Oil while boiling prevents them from sticking to each other. You can either wash noodles with cold water. That too prevents it from sticking.
2) Chop spring onions. Reserve few of the greens from spring onion to garnish.
3) In a Wok, Heat oil. Add spring onion.
4)Sauté for few seconds and add in the onions. Sauté until golden on high flame. Throw in the rest of the vegetables and sauté for 2-3 mins. Do not let them turn soft or soggy.
5) Add in the soy sauce, salt and vinegar. Mix well. Add the noodles and mix well until incorporated. Add in the green and red chilli sauces and tomato ketchup. Mix well.

Garnish with spring onion tops and serve hot.

Monday, October 26, 2009

Papri Chaat

Chaat is a Mouthwatering Indian Fast Food relished by most of the people. Chaat means "lick" and it is so tasty that you want to lick your plate after you finish it :)

Papri Chaat is made from crispy wafers, to which is added a delicious combination of potatoes, chick peas, seasoned yogurt, and chutneys.

1 packet of Papri makes about 8-10 plates of chaat.

I am going to put out the recipe per plate here.


1. Papri - 5-6 pieces
2. Boiled Chick Peas- 1 Tbsp
3. Boiled and Diced Potatoes- 2 Tbsp
4. Yogurt (Beaten nicely)- 1/4th cup
5. Red Tamarind Chutney- 1 tbsp
6. Green Mint and Coriander Chutney- 1 tbsp
7. Salt- To taste
8. Red Chilli Powder- 1/4th tsp
9. Chaat Masala- 1/4th tsp
10. Thin Sev- 1/2 a tsp


Before starting, add Salt to the beaten Yogurt and mix it nicely.

1. Lay out the Papri on a plate. Crush them a little while laying out.
2. Add Potatoes and Chick Peas on the papri.
3. Then Put salted Yogurt over it. Add Red Chilli Powder.
4. Add Green and Red Chutneys onto it. Then sprinkle some Chaat Masala.
5. Sprinkle a little Sev on the top for Garnishing.

Chatpati Chaat is ready to serve. Enjoy!

Saturday, September 26, 2009

Yummy Mango Icecream

Yes! This yummy creamy mango ice-cream is home made! Contains 50% less fat than regular ice-cream you buy from market and is more delicious than the market ones!

Do you need an ice-cream machine?- "NO"

Beat again and again to make it this creamy? - "Strictly NO"

All you need is these 3 ingredients--

1. 1 can Mango Pulp (Either Kesari or Alphanso is fine. You can get this from Indian Grocery Store)

2. 1 small can Sweetend Condensed Milk ( I use fat free one)

3. 1 small box of Cool Whip Light . Also called Whipped Topping.( You can get this from freezer section in the grocery store. Don't confuse it with the heavy whipping cream)


1. Pour all the 3 ingredients in an air tight container.

2. Add 2 Tbs of sugar. (optional)

3. Blend them nicely with a hand whisker until all is well blended ( dont use electric blender)

4. Close the container with a air tight lid and put it in the freezer.

Yummy, creamy, flavorable Mango Ice-Cream is ready in a few hours! ENJOY!

Friday, September 25, 2009

Stuffed Mushroom Pepper


Button Mushrooms- 400 gms
Capsicums/Green Bell Pepper- 2 or 3
Onion Chopped- 1 small
Chopped Tomato- 1 medium
Finely Chopped Ginger- 2 cms
Finely Chopped Green Chillies- 2
Oil - 4 tbsp
Chili Powder - 1 tsp
Soya Sauce - 1 tsp
Green Chilli Sauce- 1 tsp
Vinegar - 1 tsp
Salt to taste
Water- 1/4th cup

Step 1
- Cut Mushroom into small pieces.
- Heat 4 tbsp of oil. Fry the ginger and then green chillies.
- Add onions and fry till golden brown. Then add tomatoes and fry for a couple of minutes.
- Add Chilli Powder, Salt, Vinegar.
- Then add Mushrooms and 1/4 cup water. Cover and cook on medium heat till almost dry.
- Add Soy Sauce and Green Chilli Sauce. Mix well and cook for another 2-3 minutes. Turn off the flame.

Step 2
- Preheat oven to 350 Degrees F. ( You can also use toaster oven. For that temperature is 400 degree F).
- Cut Capsicum/Bell Pepper into halves and remove the seeds from inside. ( They should look like oval bowl).
- Using a basting brush, slightly coat the inside and outside of the Capsicum/ Bell Pepper with oil.
- Fill in the prepared Mushrooms into the cut bowls of Capsicum/Bell Pepper. Do not overfill.
- Arrange the filled Capsicum/Bell Peppers on the baking sheet and put it in over for 10-15 minutes.
- Keep an eye on the Capsicums and make sure they dont get burnt. You know they are done when the Capsicum starts to curl/shrunken from the corners and get creases all over.
- Server Hot.

(Time for Conventional Oven- 10-15 min, depending on the oven)
(It could take upto 20+ minutes in a toaster oven).

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