Thursday, January 28, 2010



Egg whites-2 nos
Salt-A pinch
Sugar-1/4 cup
Vanilla essence-a pinch
Finely chopped walnuts-few


Preheat the oven to 200 degrees F. Line a tray with parchment paper. With an electric mixer, beat the egg whites and salt on high speed until soft stiff peaks form. Continue mixing on high speed while adding the sugar and vanilla essence. Beat for another 1 to 2 minutes, until the mixture is stiff and shiny. Drop the mixture onto the parchment paper with few inches apart. Shape can be of your choice. Sprinkle the meringues  with some walnuts. Bake until pale golden, about one and a half hours. I did not care for the shape of the meringues but  it reminded me of an badusha which was funny to look at, but the meringues were light and delicious which makes it different and demanding. Let it cool. Can store them in an air tight container. Serve them as such or with some chocolate sauce.

Tuesday, January 26, 2010

Corn And Spinach Quesadilla

Quesadillas are a favorite with almost everybody, this corn and spinach version adds lots of health benefits to the pleasures with its lovely melted cheese. Both spinach and yellow corn offer protection for our eyes, since they contain substantial amounts of lutein(natural antioxidant).


Oil-2 tbs
Thinly sliced onions-1/2 cup
Jalapeno peppers-2 nos
Cumin powder-1 tsp
Frozen corn kernels-1 cup
Frozen spinach-1/2 cup
Bread cubes-few nos
Salt-As required
Chopped coriander-1/4 cup
Whole wheat tortillas-2
Shredded cheddar cheese-1/2 cup


Heat the oil in a nonstick skillet over medium heat. Add the onions, corn, cumin, jalapenos, bread cubes, coriander, salt and the spinach. Stir it until the corn becomes tender. Transfer the corn mixture to a bowl. In another pan coat a tortilla on one side with 1 tsp of butter and sprinkle half the cheese over the tortilla. Spread the corn mixture over the cheese. Sprinkle  some cheese on it. Place the second tortilla over the filling. Cook until it is crisp and lightly browned on the bottom and the bottom layer of cheese is melted. Turn the quesadilla by sliding it onto a plate. Invert a second plate over it, press the plates together, and flip them. Slide the quesadilla, uncooked side down then put it back into the pan and let the other side cook. Place on a plate and cut the quesadilla into eight wedges. Serve it immediately accompanied by  salsa or sour cream.

Sunday, January 24, 2010

Goan Fish Curry


Salmon(Any fish of your choice) -1/2 kg
Chopped onions-1 cup
Turmeric powder-1/4 tsp
Chopped tomatoes(optional)-1/2 cup
Oil-2 tbs
Water-As required for the curry
Tamarind pulp-1/4 cup
Curry leaves-few
Coriander leaves-few
Salt-As required

To be ground :
Grated coconut-3/4 cup
Dry red chillies -4 nos
Coriander powder-1 1/2 tsp
Cumin seeds-1 tsp
Garam masala-1 tsp
Peppercorns-few nos
Garlic cloves-4 nos


Combine all the ingredients to be ground  and grind into a paste. Clean and rub the fish fillets with some salt and ground turmeric. Cut the fillets into chunks and set it aside. Saute the onions in the oil over medium heat until onions turn golden brown. Add the tomatoes and curry leaves to it. After a while stir in the ground paste and bring to simmer mode. Saute it for some time. Pour some water into it and bring to  boil. Now add the tamarind pulp into it along with some salt. Then add the fish fillets to it and let it boil for 15 to 20 minutes of time. When pouring water add the desired quantity according to the required consistency of the curry. Garnish it with some coriander leaves. Serve it hot with rice or roti.

Tuesday, January 19, 2010

Palak Paneer Kofta Curry


For the Koftas:

Paneer-1 cup
Chopped palak(spinach)-4 cups
Gram flour-3/4 cup Cumin powder-2 tsp
Salt-As required
Oil-As required

For the Curry :
Chopped onions-1 cup
Ginger garlic paste-1 tbs
Garam masala powder-1 1/2 tsp
Milk-1 1/2 cup
Oil-2 tbs
Chopped tomatoes-1 cup
Turmeric powder-1/2 tsp
Chilli powder-4 tsp
Salt-As required
Coriander leaves-few


Crumble the paneer and then add cumin powder followed by salt to it. Make small balls out of it and set it aside. Heat oil in a skillet and sauté the spinach on high heat until it gets soft enough and before it gives out its water. Let the spinach cool down a little. Later on mix the gram flour and salt to it. Segregate them into small portions, flatten the spinach mixture on the palm and stuff the paneer mixture into it, deep fry the koftas in oil until they turn slightly brown. Heat oil in a wok, sauté the onions, ginger garlic paste for few minutes. Add turmeric powder, garam masala powder, chilli powder and saute for a couple of minutes. Add  the tomatoes, milk and salt, cook for about 10-15 minutes. The koftas will break if added to the curry while it is getting cooked so add the koftas into the curry just before serving. Stir it gently and garnish with some coriander leaves. Serve the koftas with roti or naan .

Thursday, January 14, 2010

Carrot/Coconut Puran Poli-Happy Pongal !!!

Tamil Pongal heralds the hope of a new era of prosperity. It signifies the end of the harvest season with plenty of hopes pinned on the entire Tamil month of 'Thai' beginning with the Pongal Day.

A Tamil saying goes on that "Thai Piranthal Vali Pirakkum" meaning that when the month of Thai dawns there will be way of love, peace, harmony, prosperity, joyness in everyone's life. The month of Thai (starting on January 14 or 15) is considered very auspicious. Young people eagerly await Thai, for it promises wedlock for them. Others too, expectantly wait for the arrival of this month for celebrating some other happy occasions. Pongal is the embodiment of Tamil culture.
The best of South Indian dishes are relished during the harvest festival of Pongal making the occasion a gourmet's delight. Come Pongal and many of the roads, lanes and by-lanes of South India present a riot of colors, with elaborate Kolam drawn using white and colored powders in front of houses, shops and offices.


On this auspicious occasion i thought poli would be a great  dessert to mark the festival season and it was prepared with three pooranams(stuffing).One being the parrupu (dal)pooranam other two with the coconut stuffing and carrot stuffing.So lets go to the recipe.



Channa dal(yellow gram)-1 cup
Jaggery -1 cup
All purpose flour-2 cups
Salt-a pinch
Water-As required
Oil-2 tsp
Cardamom powder-1 tsp
Turmeric powder-1/2 tsp

Coconut Stuffing:

Grated coconut:1/2 cup
Jaggery-1/4 cup
Ghee-2 tsp
Cardamom powder-1 tsp

Carrot Poli stuffing:

Grated Carrots-1/2 cup
Sugar/jaggery-5 tbs
Ghee-2 tsp
Grated coconut-1/2 cup
Cardamom powder-3/4 tsp

Fry the carrots and coconut in ghee and then add the sugar and cardamom.


Cook channa dal in a pressure cooker till it turns soft. Drain out excess water until the dal becomes dry. Add jaggery and cook further, then mash into a soft paste. Add the cardamom powder to it and mix well. Form small balls of equal size and place it aside. Refrigerate it for sometime if you find the stuffing to be little watery. Now mix together the all purpose flour, oil, water and salt. I did not add turmeric powder to he dough. Make  soft dough out of it. Knead it well. Divide into  equally small portions.Then with greased palms, take one portion of the dough and flatten it into a disc of the size of the palm .

Place a ball of  jaggery stuffing, coconut or carrot  stuffing in the center and fold the disc from all sides to cover the stuffing completely. On a well floured board  or over a sheet of transparent plastic wrap, gently roll out each poli to a 4 inches disc. This can get tricky as the stuffing does try to slide out. Handle it carefully and slowly. Roast each poli on a hot griddle. Pour some oil or ghee around it. Fry both the sides well. Serve it warm with butter. It tasted delicious(heavenly with butter).

Wednesday, January 13, 2010

Paneer Butter Masala


Paneer(cut into small cubes)-250 gms
Butter-1 1/2 tbs
Milk-2 1/2 cups
Chopped onions-1 cup
Tomato paste-1 tbs
Chilli powder-1 tsp
Orange food color-a pinch(optional)
Tomato ketchup-1 tsp
Ginger Garlic paste-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-1 tsp
Salt-As required


Melt 2 tsp of butter in a pan, add the diced paneer cubes fry it till they turn slight brown and set it aside. In another skillet add the remaining butter. When the butter melts, add the finely chopped onions. Stir for few minutes till they turn transparent. Add the ginger garlic paste. Stir for another minute. Now add the coriander powder, chilli powder, garam masala powder, tomato ketchup and the tomato paste. Mix  it well. Pour the milk into it. Simmer the heat and let it cook till the butter floats on the top of the gravy. Stir in some food color and salt. Finally throw in the fried panner to the gravy. Cover the pan with lid and cook for few minutes. Garnish with some coriander leaves if desired. Serve it hot with naan or roti.

Tuesday, January 12, 2010

Mushroom Tacos

This is a recipe which i feel is absolutely worth a try. I found the recipe from Sushma Mallya of Authentic Food Delights. To find the original recipe click here  Trust me it was loved by all, hats off to sushma. Thanks for sharing the recipe dear. Excellent dish with an incredible taste and it was yummmm. I made some minor changes substituting fresh cream and sour cream with a mix of  curd and mayonnaise.You should all give it a try buddies.


Taco Shells-6 to 8 nos
Baby bella mushrooms-1 1/2 cup


Green chillies-2 nos
Chopped onions-1 cup
Chopped tomatoes-1 cup
Tomato ketchup-1 tbs
Coriander leaves-few
Pav bhaji masala-1/4 tsp
Curd-1 tbs
Mayonnaise-2 tsp
Salt-As required
Oil-2 tbs
Milk-1/2 cup
Maida-1/2 tsp
Peppercorns-1/2 tsp


Microwave the taco shells as per the instructions in the pack. Wash the mushrooms twice or thrice in water and place it aside. Mix the milk, maida and the peppercorns together and set it aside. Now heat oil in a pan, add the green chillies followed by the onions and the coriander leaves. Later on add the tomatoes and the mushrooms. Stir in the milk mixture. Let it come to boil.In the meanwhile mix the curd and the mayonnaise together. Post that add the ketchup along with salt, pav bhaji masala  and the curd mixture. Garnish it with few coriander leaves. Allow it to cool. Then the filling goes straight into the individual taco shells. If desired top it with some grated cheese of your choice.

Monday, January 11, 2010

Corn Muffins


All purpose flour-2 cups
Confectionery sugar-1 cup
Cornmeal-1 cup
Milk-1 cup
Unsalted melted butter-3 tbs
Eggs-2 nos
Baking powder-1 tbs
Salt-1 tsp


Preheat the oven to 350 degrees F. Line the muffin pan with paper liners. In the bowl of an electric mixer, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and the eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. Do some frosting esp for kids either chocolate or strawberry frosting, else just serve it with whipped cream.

Thursday, January 7, 2010

Authentic Chicken Biryani


Chicken-1/2 kg
Basmati rice-1 1/2 cup
Chilli powder-2 tbs
Turmeric powder-1/4 tsp
Salt-As required
Ginger garlic paste-2 tbs
Chopped onions -1 cup
Chopped tomatoes -1/2 cup
Cloves-4 nos
Bay leaves-4 nos
Cinnamon-2 nos
Mint leaves-1/2 cup
Coriander leaves-1 cup
Lemon juice-1 tsp
Oil-As required

Onion Raita:


 Yogurt-1 cup
 Medium size onion-1 no
 Finely chopped green chillies-1 no
 Chopped cilantro leaves-1/4 cup
 Salt-As required 


Slice the onions lengthwise, wash  the finely chopped cilantro.  In a serving bowl beat the yogurt with the salt. Add the onions and the chillies. Garnish with cilantro. Refrigerate for 10 minutes. Serve the raita with the biryani. Its a great side dish for any rice dish.

Method for biryani:

Wash the chicken, dice them into pieces and marinate them with some curd, turmeric powder and keep it aside for 10 to 15 minutes. Grind together the ginger garlic paste along with one portion of the onions, coriander, cloves and cinnamon. Heat oil in a pan put the remaining onions along with the chicken followed by mint, bay leaves and saute it for some time. Put the ground paste into it along with the tomatoes. Pour 3 cups of water into it. Now it's time to put the turmeric powder, salt and chilli powder. Close the pan with a lid. Let the water boil for sometime. Put the uncooked basmati rice. Mix it well. Sprinkle some lemon juice on it. Transfer it to the electric rice cooker or pressure cooker. After the rice is done completely, garnish it with coriander leaves and serve it hot with some curry or  onion raita.

Monday, January 4, 2010

Apple & Pear Crisp -Happy New Year!!!

Another Day, another Month, another Year, another Smile, another Tear, another Winter, A Summer too,But there will be Another You !
May lovely and happy times decorate this time of the season. May warm and special memories brighten your new year !!! Enjoy this year with ultimate fun with family and friends.Wishes for a wonderful year ahead !!!


Pears-2 nos
Granny smith apples(any apples of your choice)-2 nos
All purpose flour-1/4 cup
Cinnamon powder-1/2 tsp
Ground nutmeg-1/2 tsp
Grated orange zest-3/4 tsp
Grated lemon zest-3/4 tsp
Confectionery  sugar-1/2 cup
Fresh  orange juice-1 1/2 tbs
Fresh  lemon juice- 1 1/2 tbs


 All purpose flour-1/2 cup
 Granulated sugar-1/2 cup
 Brown sugar-1/2 cup
 Salt-1/2 tsp
 Oatmeal-3/4 cup
 Butter-4 tbs


Preheat the oven to 350 degrees F. Peel and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a baking dish. For the topping, combine the flour, sugars, salt, oatmeal, and butter in a bowl, mix it on low speed using an electric mixer until  it becomes large crumbs. Sprinkle the toppings evenly over the fruits covering them completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve it warm with whipped cream or ice cream if desired.