Tuesday, October 25, 2011

Kaju Katli & Kara Sev-Wishing You All A Happy Diwali !!!

The festival of lights needs no introduction and diwali is very special right from childhood especially awaiting for the fire crackers and having scrumptious meals and delicacies such as sweets and savories. I made kaju katli and kara sev. Presenting you with the pictures. The recipe for kara sev will be up later. Have A Wonderful Diwali !

Cashews-1 1/4 cup
Granulated sugar-1 cup
Cardamom powder-a pinch
Water-1/2 cup


Grind the cashews to a fine powder. Combine the water and sugar in a pan. Let it boil and the bubbles will begin to pop in. Stir in the powdered cashews and cardamom powder. Keep it stirring avoiding lumps until it attains slight thick consistency. Transfer it to a greased surface where you can knead it later. Let it cool, knead the dough  to make it soft. Now roll them and cut into diamond shaped kaju katlis. Knead again and repeat it for more kaju katlis. Let it dry and store it in  room temperature.

Friday, October 21, 2011

Whole Wheat Barbecue Chicken Pizza

Pizza night can be more fun, especially when you look forward to have a cheat meal. Then popped up this barbecue chicken pizza on the platter. I made this with whole wheat flour so the crust was light and crisp. If you would like the pizza crust to be fluffy you can replace it with all purpose flour or the combination of both the flours. Most of the families dine out on a friday evening. This would be ideal to eat in case if you wish to have a home made pizza.


Whole wheat flour-2 cups
Warm water-3/4 cup
Olive oil-4 tsp
Dry yeast-1 pack
Salt-As required

For the pizza crust:

Stir in the yeast into warm water and let it sit for a while. Combine the flour, salt, oil, olive oil and the yeast in a huge bowl. Then transfer and knead the dough on a dusted surface and add some flour to it until you get the preferred consistency. Place the dough in a greased bowl preferably oil and cover it with damp cloth. Let it rise, so leave it for 2 hours.


Diced chicken-3 cups
Olive oil-2 1/2 tbs
Pizza sauce-1/4 cup
Chopped onions-3/4 cup
Barbecue sauce-1/2 cup
Mozzarella cheese-1 cup
Parmesan cheese-1/4 cup
Salt-As required
Pepper powder-As required


Preheat the oven to 450 degrees F. Pan sear the chicken with some olive oil. Season with salt and pepper, set it aside. Use the same pan to fry the onions in oil. Knead the dough again, place it on a floured surface and roll the dough to make a perfect pizza crust. Now coat the crust with olive oil using a silicone brush. Then add the pizza sauce followed by mozzarella cheese, chicken, onions, peppers, barbeque sauce and finally  top it with parmesan cheese. Bake it for almost 20 minutes or until the cheese is melted. Drool worthy barbecue chicken pizza is up to hog.

Tuesday, October 18, 2011

Spicy Deviled Eggs/Eggs Mimosa

Deviled eggs are rich in protein and  it's very easy to make. It is an absolute party snack that takes the center stage the reason being a crowd pleaser. Deviled eggs got its name since it is heavily or generously seasoned with hot spices. It is believed to have roman origin. Deviled eggs is otherwise known as eggs mimosa(Oeuf Mimosa) in french.

These are addictive and really tempting for all ages. You can have any kind of seasonings it need not necessarily be dijon mustard or hot sauce, you can incorporate anything that stays in the pantry. For kids you can use some cheese, sour cream.... For adults you can use horse radish, chilli powder,  jalapenos,  tobasco sauce... if you want it to be real spicy.


Hard boiled eggs-5 nos
Mayonnaise-4 tbs
Hot sauce-1/4 tsp
Dijon mustard-2 1/2 tsp
Paprika-a pinch
Salt-As required
Pepper powder-As required
White wine vinegar-1 tsp


Before de-shelling the  hard boiled eggs run them  under cold water and then de-shell to avoid cracks. Slice the eggs lengthwise and scoop out the yolks from it. Mash the yolks in a bowl until the texture turns smooth. Stir in white wine vinegar, mayonnaise, hot sauce and dijon mustard. Spoon the filling into the egg whites. Season with some salt and pepper, sprinkle some paprika on it to kick off with little heat. Refrigerate the deviled eggs for 30 minutes to one hour and then serve it.

Friday, October 14, 2011

Mint/Pudina Chutney

What can be more comforting than getting to eat idli or dosa with mint/pudina chutney? I should say that mint is the fanciest of all the herbs. More than twenty varieties of mint leaves exists, the most common being the peppermint and the spearmint. Mint leaves has its own share in beverages especially tea, appetizer's side, candies, cookies, ice creams too. It has its strong flavor in biryani though. 

Mint is diuretic, clears stomach disorders, helps in  curing asthma, sinusitis...Drinking herbal mint tea reduces irritated bowel syndromes and cleanses the stomach.  I shall post the recipe of mint tea later on. I know that you are dreaming about having samosas with mint chutney now :) Now to the recipe.


Mint Leaves- 1 bunch
Oil -1 tbs
Urad dal -1 1/2 tbs
Chopped ginger-1 tbs
Shredded coconut-1 tbs
Green chillies-1 no
Salt-As required
Water-As required
Tamarind extract-4 tsp


Wash the mint leaves under cold running water and strip the mint leaves off the stalk. Heat oil in a pan add the urad dal and the chopped ginger, fry it until  urad dal turns  slight brown. Now add the green chillies to it. After couple of minutes go ahead and throw in the mint leaves saute it until the mint leaves shrinks and changes its color. Remove from heat and let it cool. Now transfer it into a mixie or blender and add the shredded coconut, tamarind extract mixed with little water and a dash of salt. Grind it into a smooth consistency. Hearty mint chutney is ready to enjoy with dosa, idli or hot rice with ghee.

Monday, October 10, 2011

Pineapple & Banana Bread


All purpose flour-3/4 cup
Whole wheat flour-2 cups
Baking soda-1 tsp
Mashed bananas-2 cup
Vegetable oil-1/2 cup
Salt-1/4 tsp
Curry powder-1/2 tbs
Cinnamon powder-1/2 tsp
Powdered sugar-1/2 cup
Lime juice-2 tsp
Pineapple chunks-1 cup
Vanilla extract-1 tsp
Brown sugar-1/2 cup
Egg-1 no
Walnuts-As required


Preheat the oven to 350 degrees F. Mix the flours, baking soda, salt, cinnamon powder and curry powder in a bowl.  Whisk together the oil, egg, sugars, banana, vanilla extract  and lime juice in an another bowl. Throw the the dry ingredients into the wet ingredients. Stir in the pineapple chunks and add the nuts to it. Pour the batter into a greased loaf pan. Bake for about 60 minutes or until a tooth pick inserted into the center comes out clean. Cool it on a wire rack before serving it.

Tuesday, October 4, 2011

Parupu Rasam/Lentil Soup

Rasam is said to have an exotic combo with hot steamed rice often. It is eventually compared to a soup made with lentil which is an ultimate healer for cold, digestion issues..I was one among the rasam haters club :) I start with sambar rice, exclude the rasam(always said to be the second course) and straightway move on to the curd rice. Things have changed now, i started liking rasam because of its medicinal values. Rasam is preferably made for  luncheon, rasam with papad, potato fry or egg podimas is a combo to die for. There are many types of rasam right from dal/parupu rasam, tomato rasam, garlic rasam, lemon rasam, pineapple rasam... I have made dal rasam with the combination of tomatoes and garlic.


Toor dal/yellow lentil-3/4 cup
Asafoetida-a pinch
Mustard seeds-3/4 tsp
Garlic-6 to 8 nos
Chopped tomatoes-1/2 cup
Peppercorns-2 tsp
Cumin seeds-2 tsp
Urad dal-3/4 tsp
Dry red chillies-4 nos
Curry leaves-few
Turmeric powder-1/4 tsp
Salt-As required
Oil-1 tbs
Water-As required
Tamarind paste-1 tbs


Pressure cook the toor dal with turmeric powder, water and asafoetida for 5 whistles.  Lightly mash the cooked dal after few minutes. Grind the cumin seeds, peppercorns and dry red chillies, set it aside(this is used as rasam powder). Heat the oil in a pan now add the mustard seeds, urad dal, curry leaves and garlic. Dilute the tamarind paste with half a cup of water and add the mashed dal to it along with the chopped tomatoes. Stir this mixture into the pan. Pour water into it according to the required consistency. Let it boil, add salt and the ground spice. Turn off the heat after 5 to 7 minutes, you can see the froth. Garnish it with some cilantro leaves. Aromatic garlic rasam is ready.