Sunday, September 25, 2011

Yipee My bloggie baby turns 2 today ! Celebrating it with Lemon-Blueberry Bundt Cake...

Hey All,

Sanscurryhouse turns two today. I still could not believe that its been two years now. Feeling little surreal though. Phew time flies. The first ever bundt cake i made today is lemon-blueberry bundt cake since i added a bundt cake pan to  the collection. My huge thanks to everyone for your enormous support and most treasured comments. 


Self raising flour-2 3/4 cups
Dried blueberries-3/4 cup
Baking soda-1/2 tsp
Salt-1/2 tsp
Lemon zest-1 1/2 tbs
Eggs-3 nos
Butter-3/4 cup
Sugar-1 1/2 cups
Lemon juice-1/4 cup
Buttermilk-3/4 cup


Lemon juice-1/4 cup
Butter-1 3/4 tbs
Sugar-1/4 cup

Combine the butter, sugar and the lemon juice in a saucepan and bring it boil. It will turn slightly caramel color and syrupy as well, now remove the saucepan from the heat. Brush the glaze all over the cake.


Preheat the oven to 350 degrees F. Butter and flour a bundt pan. Sift together the flour, salt and baking soda in a bowl. Now using an electric mixer whisk together the butter, sugar and the lemon zest till it's light. Now throw in one egg at a time and beat it. Pour the lemon juice into it. Add partial buttermilk into it followed by first half of the flour mixture. Repeat with the remaining buttermilk and the flour mixture. Throw in the dried blueberries. Pour the batter into the bundt pan and bake it in the oven for 60 minutes. Brush the glaze and let the cake cool for 30 minutes and then serve it.

Friday, September 23, 2011

Peach Cobbler-Come on, dig in guys!

Who would say no to these gorgeous fresh peaches? Definitely not me. I had a chance to heartily pick them from the grocery store since i could not take my eyes off it. The minute i entered my nest i had been thinking to make a dessert out of them. My thought process landed in peach cobbler, which can be enjoyed even without ice cream. Summer is gone and even though fall keeps me excited(winter is a demon) these desserts are an amusement to experience and kick out feeling blue.


All purpose flour-3/4 cup
Sliced peaches-3 cups
Sugar-1 cup
Butter(cold)-4 tbs
Nutmeg-a pinch
Baking powder-2 tsp
Cold water-1/4 cup
Lemon juice-2 tsp
Salt-1/4 tsp
Boiled water-1/4 cup
Cornstarch-1 tbs


Preheat the oven to 350 degrees F. Now mix together the flour, 1⁄2 cup of sugar, baking powder, salt and nutmeg in a bowl. Throw in the cold butter to form coarse mixture. Pour the boiled water into it until the dough turns moist and place it aside.  In an another bowl combine together the cold water, cornstarch, lemon juice, the rest of the sugar and the sliced peaches. In a  skillet add the peach mixture and bring to boil. Cook it for a couple of minutes. Remove from heat,transfer it to the baking pan lined with parchment paper. Now drop the dough evenly over the peach mixture. 
Bake it in the oven for about 45 minutes until the top becomes golden brown. Let the cobbler cool and then serve it.

Monday, September 19, 2011

Sri Lankan Chicken Curry

Sunday meal has to be really elaborate to please the taste bud and it should definitely be yummy in the tummy :) Presenting you with the divine Sri lankan chicken curry. Serve it with hot rice, dosa, naan...


Boneless chicken cubes-300 gms
Chopped onions-1 cup
Chopped tomatoes-1 cup
Garlic cloves-6 nos
Turmeric powder-1/2 tsp
Oil-2 tbs
Salt-As required
Water-2 cups
Chilli powder-2 tsp
Garam masala-2 tsp

Coriander leaves-few
Coconut milk-3/4 cup


Heat the oil in a heavy bottomed pan, add the onions and cook until it turns brown. Now throw in the garlic cloves, turmeric powder, chilli powder, salt and garam masala powder along with the tomatoes. Stir it well for few minutes, add the chicken cubes. Pour water into it. Let it boil for 10 minutes. Now reduce the heat in order to pour the coconut milk. Let the curry boil for 20 more minutes. Garnish it with coriander leaves. Check whether the chicken is cooked through and turn off the heat to serve it with the perfect accompaniments of your choice. It tastes awesome the next day.

Thursday, September 15, 2011

Strawberry Scones-Mmm Mmm Mmm

Scones are of british origin. Scones are widely popular in scotland and ireland. There are sweet and savory versions of it. I feel no guilt in having fresh strawberries as snack so there will be atleast a cup of fresh strawberries in the refrigerator most of the time. Here is a quick recipe with strawberry made and enjoyed on a lazy sunday morning :)


Sliced strawberries-1 1/4 cup
All purpose flour-3/4 cup
Whole wheat flour-1 cup
Granulated sugar-1/4 cup
Cold butter-1/2 stick
Salt-a pinch
Baking powder-1 1/2 tsp
Buttermilk/Heavy cream-3/4 cup
Vanilla extract-1 tsp


Preheat the oven to 400 degree F. Sprinkle a spoon of sugar on the strawberries and place it aside. Sift together the flours, sugar, baking powder and salt in a bowl. Add the butter to it, mix it thoroughly until it forms coarse texture. Combine together the buttermilk and vanilla extract. Stir in the wet ingredients to the dry ingredients, throw in the strawberries.  Place the parchment paper on a sheet pan. Scoop and drop the dough on the sheet pan. It will yield 6 to 8 scones. Sprinkle some sugar on top of it. Bake for about 15 to 17 minutes until all the scones turn brown. Cool it on a wire rack and serve it with milk or a cup of tea if desired.

Tuesday, September 13, 2011

Mullangi/Radish Sambar-Radish Cooked With Hot Lentil.....

Is there any day without sambar? Idli with sambar, pongal and sambar, dosa with sambar, rice with sambar...... There can be more combinations with sambar and especially sambar vada yum. Iam more inclined to radish when considering favorite veggie in sambar. Mostly what i get here is pink radish, even though the peeling is little time consuming  it's so succulent to eat at the end of the day. I remember my cousins making a volcano look alike with the rice and have sambar on it like the lava :) it is fun to watch it. I got amazed on seeing it for the first time.


Toor dal/yellow lentil-1 cup
Sliced pink radish-3 cups
Chopped onions-1 cup
Chopped tomatoes-3/4 cup
Chilli powder-1 1/4 tbs
Coriander powder-1 tbs
Sambar powder-1 tbs
Turmeric powder-1/2 tsp
Garlic pods-5 nos
Asafoetida-a pinch
Tamarind paste-1 tbs
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Oil-2 tbs
Salt-As required
Water(Refer the instructions for the usage)-5 cups
Curry leaves-few
Coriander leaves-few


Pressure cook the toor dal with garlic pods, 1/4 tsp of turmeric powder, asafoetida, a tsp of oil and water. Turn off the stove once you hear 5 whistles it will almost take 20 to 25 minutes. Wait for a while, once the pressure settles down, mash the dal/lentil and leave it in the cooker. Heat the oil in a large cooking pot, add the mustard Seeds, once they start popping up, add the urad dal and curry leaves, let them crackle. Now add the onions and saute it till it turns brown. Add the chopped tomatoes and fry till the oil oozes out. Incorporate the chopped radish, saute it for sometime until the veggie turns tender. Pour 2 cups of water into it, throw in the chilli powder, salt and coriander powder. Once the radish gets boiled, the dal/lentil is added along with tamarind (Dilute the tamarind paste in 3/4 cup of water). Let it cook for 20 minutes for the spices to get along and finally add the sambar powder into it. Mix it well without forming lumps. Garnish the sambar with coriander leaves and serve it hot with rice and papad.

Wednesday, September 7, 2011

Shrimp Aglio E Olio

Aglio E Olio is a tradional italian pasta served with parsley and parmesan cheese on top of it. Aglio E Olio is pronounced as "ally-E-o" -"eh" -"olly-Oh" The classic preparation of this dish is simply with garlic, olive oil and red pepper flakes. It is definitely a quick serving dish packed with punch of flavors. It can be made even without meat.


Whole-wheat linguine pasta/spaghetti-250 gms
Peeled garlic cloves(finely chopped)-10 nos
Tail-less shrimp-20 nos
Red pepper flakes-1 tsp
Chopped parsley-1/4 cup
Grated parmesan cheese-As required
Salt-As required
Olive oil-1 tbs


Cook the pasta/spaghetti in water with a pinch of salt, drain the water and place it aside. Heat the oil in a large skillet over medium heat, add the finely chopped garlic cloves and stir it for few seconds. Care should be taken not to burn the garlic cloves because it would taste bitter. Now stir in the shrimp, cook for 5 to 7 minutes. Season with salt and red pepper flakes. Add the cooked pasta into it followed by parsley and parmesan cheese.

Saturday, September 3, 2011

Ganesh Chaturthi Special-Modak/Kozhukattai/Sweet Dumplings

Festive season should be keeping every one on high spirits. The month of august and september is the mark of many happenings, everybody gets excited especially the kids. Assuming that you all would have celebrated ganesh chaturthi in a grandeur manner with family and friends. Ganesh chaturthi has been my personal favorites since my childhood. The birth of lord ganesh is immensely celebrated having his clay idol at home for a week and then immersing it in the well or the ocean. Right from kozhukattais/modak/sweet dumplings, sundal, sweet pongal, vada n what not... are the perfect times to hog on for the special day. I could just manage to make butter murukku, sundal, modhakam n sweet pongal. I will share the recipe of murukku and sundal later on. Modak/kozhukattai is a sweet dumpling  made using rice flour. Modak being vinayakar's/ganesh's favorite i prepared it with two types of fillings inside.The first one being the jaggery and coconut filling, the second one being the combination of grated coconut and sugar. The recipe follows.

Modak/Kozhukattai/Sweet Dumplings:


Rice flour-1 cup
Water-1 1/2 cup
Oil-As required
Salt-a pinch


Heat water in a pan, let it boil. Add salt  to the boiling water. Remove the water from the heat. Now slowly add water to the rice flour little by little. Use a ladle to mix and take care not to form lumps. Let it cool for few minutes. Apply some oil on the hand and knead the dough  to a smooth consistency.

To prepare modak:
Make small round balls out of the dough and press it. Later on flatten the edges to make a small cup by pressing the edges back and forth using thumb and forefinger. Now place the fillings inside it and seal the edges with water. I don't have the mold, iam thinking to get it shortly. Repeat the process for the rest of the dumplings. Arrange them on a greased idli plate and steam cook for 8 to 10 minutes.

Jaggery Filling:

Grated jaggery- 1 cup
Grated coconut-3/4 cup
Cardamom powder-a pinch
Water-As required
Ghee-1 tsp


Heat the ghee in a pan, add the jaggery to it. Pour enough water to the pan as though it melts the jaggery. Add the cardamom powder to it. When the mixture thickens throw in the grated coconut. Stir it well and remove it from the stove. Let it cool and place this filling inside the dumplings.

Coconut Filling:

Grated coconut-1 cup
Granulated sugar-1/2 cup
Ghee-4 tsp


Heat ghee in a skillet, add the coconut to it followed by sugar. The mixture would turn little brown. Turn off the stove. This makes an ideal filling for the dumplings.