Monday, August 29, 2011

Buttermilk Pancakes

I love to go to the restaurant IHop. Their menu works wonder for a hungry soul, i always end up ordering their pancakes or waffle with strawberries and whip cream on top :) I was having  a quickie in mind during the weekend and apparently it resulted in making this filling and a simple breakfast.



All purpose flour-3/4 cup
Whole wheat flour-1/2 cup 
Granulated sugar-2 tsp
Baking soda-1 tsp
Buttermilk-1 cup
Egg-1 no
Melted butter-1 tbs


Combine the flours, sugar and baking soda in a large bowl. Now whisk together the buttermilk, oil, egg and the butter. Add it to the  flour mixture, stirring just until moist. Heat a griddle or nonstick skillet over medium heat, lightly coat it with cooking spray or butter. Spoon about 1/4 cup batter onto griddle. Flip the  pancakes after cooking it for 2 minutes per side until it turns golden color. Serve the pancakes with maple syrup, scrambled egg and some fruits esp strawberries and whipped cream on top of it makes the breakfast even more divine :)

Monday, August 22, 2011

Krishna Jayanthi Special-Sweet/Vella Seedai & Salt/Uppu Seedai

Wishing you all a lovely gokulashtami ! Krishna Jayanthi is a festival celebrated on the occasion of the birthday of Lord Krishna, an avatar of Lord Vishnu. Lord Krishna was born in the prison of Mathura to Devaki and Vasudeva as their eighth son. This incarnation of Vishnu is the most delightful of all his avatars. He was born at midnight and was carried across the River Yamuna to Nanda Gopal and Yashodha who brought him up. Krishna was born in the month of Shravana (August- September) on the eighth day of the dark fortnight and his birth falls on the star Rohini. Lord Krishna was born to kill the evil Kamsa.

Nobody even realizes the amount of sweets and savouries they eat during this festival, lots of them will be there to hog on. I will be confused to pick what to eat during my childhood :) This festival is so endearing to me since my maternal grand mother would prepare right from kara sev,om padi, vadai, muruku, thattai, seedai, laddoos, burfis, thirati pal, appam, mysore pak, .... there were days that i wished this auspicious day to be everyday :D Her seedai is the best one could ever eat. I made sweet seedai/Vella seedai along with salt/uppu seedai on this festive day. I did not use sesame seeds for the sweet seedai, you can incorporate it.

Sweet/Vella Seedai:


Rice flour- 2 cups  
Room temperature butter-2 tbs
Cold milk-1 cup
Grated coconut-1 tbs 
Powdered Sugar -1 cup  
Cardamom(optional)-a pinch
Baking soda -1/2 tsp
Oil-As required 


Dry roast the rice flour for nearly 10 minutes, let it cool. Now mix together the rice flour, butter, coconut, baking soda and the sugar. Pour the milk gradually into it, get the consistency similar to roti dough consistency. Roll the dough into round balls and get it ready to fry it in the oil. Wait until the sweet seedai turns golden brown, then remove it from the heat. This overcomes the craving for people having sweet tooth :) You would n't end up eating just one, so stay careful :)

Salt/Uppu Seedai:


Rice flour-2 cups
Urad dal flour-3 tbs
Asafoetida-a pinch
Room temperature butter -2 tbs
Cumin -1 tsp
Grated coconut-1 tbs
Sesame seeds -2 tsp
Salt-As required
Oil-As required
Water -As required


Dry roast the rice flour in a pan for nearly 6 to 8 minutes, take care not to burn it. Remove it from the heat, let it cool. Those who do not have urad dal flour can dry roast the urad dal and grind it. Now mix together the  flours, asafoetida, cumin, butter, sesame seeds, coconut, salt and sufficient amount of water. The dough should resemble the roti dough consistency. Heat oil in a skillet, have it in the medium heat and make small balls gently. Fry them in the oil, take care that the seedai might burst initially so stay little away from the stove. Remove it from the heat when it turns golden brown color. Place them on paper towels and drain the excess oil. Salt seedai/ uppu seedai is ready to munch around.

Wednesday, August 17, 2011

Masala Dosa & Egg Dosa

Well today's recipe is two different types of dosas. Dosa, what can be said more about that being a common south indian breakfast which is thoroughly enjoyed right from infants to seniors. Dosa is a gluten free breakfast recipe in case you are allergic to wheat. Dosa can be compared to a pancake that's made more often with the combination of rice and white lentils. None can resist this dish with a spicy hot chutney, sambar or any other non vegetarian curry. I always get demanding with my mom when it comes to dosa, i would like to eat a thin crepe. Nowadays iam not demanding any more he he i guess you might know the reason now. Because it's self cooking, be it the end product comes as a dosa or utthapam :) Trust me iam getting closer to getting a thin crepe. Let me remind you about other types of dosas such as rava dosa, paper dosa, methi dosa, cone dosa, set dosa, onion dosa, ghee roast, ragi dosa, wheat dosa, neer dosa.....hmm  the list is endless. Egg dosa and masala dosa have been my favorites till date. Now to the recipe.

Ingredients for Dosa Batter:

Idly rice-3 cups
White lentils(Urad dal)-3/4 cup
Rice Flakes/Beaten Rice/Poha(optional)-1/2 cup
Fenugreek seeds(optional)-3/4 tsp
Salt-As required


Soak the idly rice in water for 5 to 6 hours or leave it overnight. Similarly soak the urad dal,poha and fenugreek seeds in water for few hours. Grind the rice separately and the urad dal, poha with fenugreek seeds separately to a thick consistency batter(pancake batter consistency) using a blender or grinder. Set it aside in a warm place because you got to get it fermented, the batter tends to raise from 1 inch to 2 inches depending upon the weather and the place where ever you reside. Add some salt and water to get the desired consistency.

Now heat a skillet, grease it with some oil. Pour 1/4 cup of the batter on it spreading it evenly, pour some oil around the corner and flip the dosa. Dosa will turn little brown and crispy. This is just a plain dosa.

Masala Dosa:

Masala dosa is placing potato masala stuffing inside the plain dosa.

Potato Masala:

Cooked & mashed potato-2 cups
Curry leaves-few nos
Asafoetida(optional)-1/2 tsp
Cilantro-As required
Turmeric powder-1/4 tsp
Mustard seeds-1 tsp
Chopped onions-3/4 cup
Green chillies/Serrano pepper-2 nos
Salt-As required
Water-As required
Oil-As required 


Heat the oil in a pan, add the mustard seeds followed by turmeric powder, curry leaves, green chillies and asafoetida. When the mustard seeds splutters add the onions to it, when the onions turn little brown incorporate the potato into it. Sprinkle the salt on it, pour some water to it. Let it cook for almost 6 to 8 minutes. The masala should be turning thick, garnish it with some cilantro. Now spread this masala on a plain dosa and fold it. Yummy masala dosa is ready.

Egg Dosa:

Dosa batter-1 cup
Oil-As required
Salt-As required
Pepper-As required


After pouring the dosa batter on a skillet break a whole egg onto the dosa, sprinkle some salt and pepper on it. Then flip it so that the egg gets cooked. Pour some oil around it. Egg dosa tastes great with chicken korma or any other chutney.

Monday, August 15, 2011

Tender Coconut Kheer

I was one among many people who would possibly opt for tender coconut water regularly during the summer time back home in order to battle against the scorching heat. Even though all i could get is the tetra pack these days i prefer to drink it. Tender coconut water is the natural beverage which is full of nutrients. It helps to keep the body cool, promotes digestion  and boosts the immunity. This is truly heavenly, everyone should try it.


Frozen coconut meat/fresh coconut pulp - 4 small cubes
Tender coconut water - 1 cup
Milk -1/2 cup
Condensed Milk-50 ml
Coconut milk - 1 cup
Custard powder-1 tbs
Cardamom powder -a pinch
Ghee-4 tsp
Cashews -As required
Raisins-As required


Add the custard powder to the cold milk. Stir it continuously for some time so that the custard powder does not form clusters. Grind the coconut meat thoroughly. Boil the milk in a pan, add the ground coconut meat/pulp to it. When the milk boils add the condensed milk to it gradually ,mix it well. Pour in the tender coconut water and the coconut milk. When the kheer  attains  thick consistency add the cardamom powder to it. Turn off the heat and let the kheer to cool. Heat the ghee in a pan, add the cashews and raisins to it. Later on throw them into the kheer for additional flavor and aroma. Refrigerate the tender coconut kheer for a while and then serve it. I added the custard powder for a change, you can eliminate it if you wish to. 

Sunday, August 7, 2011

Hearty Tomato & Celery Soup

Hope you all had an amazing weekend. Let me go to the recipe now, it's soup day. Hmm ...,What do i say about celery? Well i turn into a kid when it comes to eating celery stalks. I cannot eat it as such so i eat with some peanut butter or ranch. Otherwise i like incorporating them into raita, salad and soups which turns out to be bearable. The smell of this herb(celery) is overpowering so not many of them likes it. So here is a way to add them into our diet as a soup Celery has amazing nutritional values and it contains negative calories. One stalk of celery is equivalent to 6 calories.

Some health benefits of celery:

1. It helps to reduce body weight and blood cholesterol levels. Celery is a functional food. Its leaves are rich source of flavonoid antioxidants which has a major role in cancer protective functions.

2. It is also good source of vitamin-A and vitamin-C. Vitamin-A and beta carotene are natural flavonoid antioxidants. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural foods rich in flavonoids helps body to protect from lung and oral cavity cancers.

3. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.

Note: Before using celery wash them in cold water in order to remove surface dust, fungicide, and pesticides.


Diced tomatoes-2 cupsChopped onions-1 cup
Finely chopped celery-1/2 cup
Olive oil-1 tbs
Vegetable stock-2 cups
Garlic-5 nos
Dried parsley-1 tsp
Oregano-3/4 tbs
Dried rosemary-1 tsp
Chilli powder-1 tsp
Salt-As required
Pepper-As required


Heat the oil in a pan, add the onions and finely chopped celery. Saute the onions and celery for a while. When the onion turns translucent, add the vegetable stock, oregano, rosemary, and chilli powder. Simmer on low heat for 10 minutes. Roast the garlic cloves in little oil. Dust the diced tomatoes with some olive oil, salt and pepper, grill it until it turns tender using an electric grill. Add them to the pan. Let it blend well with the other ingredients.

Transfer half of the soup to the blender, add the roasted garlic, and puree until it turns thick. For a smoother soup, blend the rest of the soup and return it to the pan. Add the parsley, salt and pepper to taste. Remove it from the heat. Serve it hot, this soup turns out to be really filling. Enjoy the tomato and celery soup with some crackers.