Tuesday, 29 January 2013


Australian treat “Lamingtons”, are little sponge cakes coated in chocolate icing and grated coconut that appeals to most.


2 cup unsweetened desiccated coconut

For Cake:

1 ½ cup flour (maida)
1 cup plain thick curd
3/4 cup sugar
1 ¼ baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1/2 cup oil (I used sunflower oil)
For Chocolate Icing:

170 g semisweet chocolate, chopped
40 g unsalted butter
3/4 cup milk
1 ½ cups powdered sugar
3 tbsp unsweetened cocoa powder


  • Preheat oven at 180 oC and grease cake tin. Shift flour in a bowl.
  • In another bowl beat curd well to remove all lumps and add sugar to it.
  • Beat well with sugar; add baking powder and baking soda one by one. Beat again.
  • Leave curd mixture for 5 min till small bubbles appear on the surface of the mixture.
  • Now add vanilla essence and oil to it and mix well.
  • Now add flour to the curd mixture slowly in 2 -3 batches.
  • Gently fold the mixture using a whisk and pour batter to greased pan.
  • Bake in the pre-heated oven for 30-35 min until the top turns golden brown and a tooth pick inserted into the centre of the cake comes out clean.
  • Cool the cake and then invert it onto a wire rack to cool.
  • Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Keep the container in the fridge for at least 2 hours or even overnight.

For Icing: 
  • Melt chocolate on a double boiler and add butter, milk and whisk.
  • Remove from heat and add cocoa powder and powdered sugar and whisk until smooth.
To assemble: 
  • Spread coconut in a dish. Using a fork, dip a piece of cake in icing.
  • Shake off excess. Toss in coconut.
  • Place on a wire rack over a baking tray. Repeat with remaining cake.
  • Keep aside for 1-2 hours to set. These lamingtons will keep for 2-3 days in air tight container. 

Sending to sweet luv 2013

Creamy Broccoli Soup

A tasty, creamy and healthy soup with flavour of nutmeg and fresh pepper…


3/4 cup Broccoli, separated into florets
1 small Potato, chopped finely  
2 tbsp butter   
1 tsp olive oil   
1 onion, chopped         
2-3 garlic, chopped
1 ½ tbsp refined flour (maida)
2 ½ cups vegetable stock
1 cup milk       
Salt & pepper to taste
A pinch nutmeg powder (jaiphal)
1 tbsp Fresh cream      


  • Add oil + butter in a thick bottomed pan on medium heat. 
  • Add the onions, garlic and saute on a medium flame for a minute. 
  • Add refined flour and saute for a minute. 
  • Add broccoli and potato and cook for around two to three minutes. 
  • Now add half cup of stock and cook on a medium flame till the vegetables are cooked. 
  • Remove and keep aside to cool. Blend in a mixer to a smooth puree. 
  • Mix it with the remaining stock and milk in a pan; bring to a boil while stirring continuously. 
  • Now add nutmeg, salt and pepper powder. 
  • Add fresh cream, simmer for 2 min and serve hot garnished with blanched broccoli florets and croutons.

Sending to HITS–Diabetic Friendly and HITS page as Broccoli is a one of the very nutritious food that is healthy for diabetics.

Wednesday, 23 January 2013

Chickpea Tikkis

Spectacular and delicious Tikkis with protein rich Chick-peas….


1 cup chick-peas (kabuli chana)
1 tsp ginger-garlic paste
1 tsp mint powder (phudina)
1 tsp green chillies, finely chopped
4 tbsp thick curd
1/2 cup rava or sooji
2 tbsp coriander leaves
Salt and pepper to taste
Oil for shallow frying

To serve:

Finely chopped Onion
Finely chopped red capsicum
Guacamole or any green chutney


  • Clean, wash and soak the chickpeas overnight.
  • Drain, add salt and enough water and pressure cook for 2 to 3 whistles or until the chickpeas are done.
  • Drain out all the excess water and keep aside to cool.
  • Mash chickpeas finely with potato masher or blend in a mixer to a coarse paste.
  • Now add 2 tbsp curd, coriander, green chillies, ginger-garlic paste, salt, pepper and mix together.
  • Divide the mixture into 8 to 10 equal portions and shape each portion into round, flat tikki.
  • Mix 2 tbsp curd with mint and spread this over the tikkis.
  • Sprinkle rava well to coat on all sides. (You can use breadcrumbs)
  • Heat the oil in a pan on a medium flame and shallow-fry the tikkis till they are golden brown in colour from both sides. (You can bake at 180 deg. For 25-30 min)
  • Serve hot with chopped onions, capsicum and guacamole.

Thursday, 17 January 2013

Methi Corn Pulao

Delicious and Healthy Rice recipe with Fenugreek and Corn cooked with whole spices.


1 cup basmati rice
1/2 cup fenugreek leaves chopped
1/4 cup sweet corn
1/2 cup sliced onions
2 green chillies, finely chopped
6-8 garlic cloves, chopped
2 to 4 black peppercorns
1 bay leaf
1 cinnamon stick
2 cloves
1 cardamoms
2 tbsp oil
Salt to taste


Soak the rice in enough water for 2 hours. Drain well and keep aside.
Heat oil in a pressure cooker; add whole spices and saute for half minute.
Add the onions, garlic and saute for 1 to 2 minutes.
Add the fenugreek leaves, corn kernels and saute for 1 minute.
Add the rice and 2 cups of hot water, salt, green chillies and stir for a few seconds.
Pressure cook for 1 whistle. Allow the steam to escape before opening the lid.
Serve hot with fresh curd.

Cauliflower Soup with Garlic Croutons

A nutritious and filling recipe alternative to heavy meals.


300g cauliflower, chopped & blanched
1/2 onion, finely chopped
1 tsp garlic, finely chopped
1 tsp all purpose flour
1/4 tsp white pepper powder
2 ½ cups vegetable stock
Salt to taste
1 tbsp extra virgin olive oil


  • In skillet heat oil, add onions and saute until translucent.
  • Add the garlic and saute for a minute, add cauliflower, flour, pepper and salt.
  • Cook until flour is cooked through (about 2-5 min), tossing occasionally.
  • Cool and blend it smoothly with half cup of stock.
  • Return to the skillet and add stock and when it boils reduce heat, keep simmering on low heat.
  • Serve hot with garlic croutons.
  • For Garlic Croutons: Cut out bread slices in desired shape, spread butter, add chopped garlic cloves and toast for a min in a Preheated oven.

Tuesday, 15 January 2013

Dal Baati

A very popular dish “Dal Baati” from Rajasthani cuisine.


1/2 cup split green gram (dhuli moong dal)        
1/4 cup split Bengal gram (chana dal)   
1/4 cup green gram      
1/4 cup red lentils (masoor dal)
1/2 tsp turmeric powder           
A pinch asafoetida       
1/2 tsp cumin seeds     
6-7 garlic cloves, mashed
1 tsp coriander powder
1 tsp red chilli powder 
2 large tomatoes, chopped       
1 tsp garam masala powder     
2 tbsp fresh coriander leaves, chopped
2 green chillies, chopped
2 tbsp Oil + 1 tbsp ghee
2 bay leaves
Salt to taste

For Baati

4 cups Whole wheat flour
5 tbsp gram flour         
1 tsp carom seeds        
1/2 tsp baking powder 
1 cup pure ghee +for soaking and serving


For Dal

  • Soak dals in 4 cups of water for at least two hours. Then drain and boil them in 4 cups of water with salt and turmeric powder till done.
  • Heat oil + ghee in a pan. Add cumin seeds, bay leaves and asafoetida.
  • When cumin seeds start to change colour, add green chilli, garlic and sauté for one minute.
  • Add the tomatoes, salt, coriander powder and red chilli powder and cook till oil separates.  
  • Add cooked dals and water if required. Cook for another 5-7 minutes stirring well.
  • Add garam masala powder and serve hot garnished with coriander leaves.

For Oven baked baati

  • Take flour and besan in a bowl. Add salt, carom seeds, baking powder and half a cup of pure melted ghee. Mix well to crumbly mixture.
  • Knead into stiff dough using sufficient lukewarm water. Keep aside covered for 10 min.
  • Preheat oven to 180°C.
  • Now take small portions and press firmly and roll into round balls and press slightly.
  • Place the baatis on wire rack and bake for 20-25 min till the top goes slightly brown and hard. (keep watch on baatis, do not over cook)
  • When done, dip hot baati in hot ghee and keep in casserole.
  • Serve hot with dal and garlic chutney.


  • Dip baatis well in the ghee else you miss the real taste J Also, ghee helps in keeping them moist and soft, else you end up eating crumbly, dry mixture.
  • Keeping the hot ghee-dipped baatis covered in a casserole.
  • The best way to have Dal baati is crush baati into small pieces, add in ghee, dal, chopped onion and garlic chutney, and then enjoy with hands rather than spoonsJ
  • You can try baatis with spicy kadhi also. (as I like with kadhi more.)
  • Authentically, Baatis are made in a tandoor/Baati oven.

Sending to Sara's tasty buds

Friday, 11 January 2013

Sarson Ka Saag (Mustard leaves vegetable)

A traditional Punjabi recipe made of Mustard leaves, spinach and taste best with makki ki roti and butter added on the top.


1 bunch mustard leaves (sarson), chopped       
1/2 bunch spinach leaves (palak), chopped       
1/2 cup Bathua (optional), chopped     
1 inch Ginger, sliced
6-8 Garlic cloves, sliced           
1 Onions, sliced
1 tomato, chopped      
2 -3 Green chillies
1/2 tsp garam masala
1 tbsp maize flour        
2 tbsp oil
2 tbsp butter (I used fresh homemade butter)    
Salt to taste


  • Blanch all green vegetables in hot water for 10 min and drain in cold water. Drain again and keep aside.
  • Heat oil in a pan; add ginger, garlic, chillies and onion and saute for 2 minutes. 
  • Add greens to pan and stir. Add salt and stir well. Let it cook till the greens turn soft. 
  • Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. 
  • Now add chopped tomato and cook for another 2-3 min. 
  • Cool the cooked vegetables and grind to a coarse paste. 
  • Heat butter and transfer paste into the pan. Add garam masala and simmer for 5-10 minutes.
  • Garnish with ginger julienne and butter and serve hot with makki ki roti and jaggery.

Thursday, 10 January 2013

Fusilli with Spinach and Corn

Delicious combination of spinach and corn with Fusilli pasta in cheese sauce.


200 gm Fusilli, blanched
1 Onion, sliced
1/2 cup Spinach, chopped
1/2 cup Corns, boiled
1/2 cup Cheese, grated
1/4 cup fresh cream     
2 tbsp olive oil 
2 Garlic cloves, mashed           
Salt and black pepper powder  to taste
A pinch Nutmeg, grated           


  • Heat olive oil in a non-stick pan. Add garlic and onions and saute for 1 minute.
  • Add corn and mix well. Now add spinach and cook on a high heat.
  • Add black pepper powder and nutmeg and mix well.
  • Add pasta and cook on high heat. Add salt and mix.
  • Add cream and cheese and toss. Add some water and cook for a minute.
  • Transfer into a serving bowl and serve hot.

Wednesday, 9 January 2013

Methi Matar Malai

A popular specialty, Methi-Matar Malai cooked in fresh cream with aromatic Indian spices.


2 cups chopped fresh fenugreek leaves/methi
3/4 cup green peas, boiled
1/4 cup milk
2 tbsp ghee + 1 tbsp oil
1 cinnamon stick
4-5 tbsp fresh cream
1 tsp garam masala
1/2 tsp dry mango powder
1/2 tsp  red chilli powder
Salt to taste

Ingredients for the paste:

1 large onion, chopped
1/3 cup cashewnuts, soak in water for 15 min
1 tsp cumin seeds
3-4 cloves garlic, chopped
1 inch ginger, chopped
1-2 green chilies, chopped


  • Add all the ingredients to make the paste in a blender, add some little water while grinding.
  • Heat ghee + oil in a pan, add cinnamon stick and the ground paste and fry till fat separates.
  • Add fenugreek leaves, mix well and add some water, simmer for 10 minutes.
  • Add the boiled peas; simmer for 5-6 minutes on a low flame.
  • Add the red chilli powder, garam masala, dry mango powder and salt and mix well.
  • Reduce flame, add milk and cook on simmer for another 5-6 min till the gravy thickens, and stir continuously.
  • Finish with cream and Serve hot with naan or parathas.

Golden Carrot Soup

Relish this yummy, easy and healthy soup with your family.

Serves: 2


2 large carrots, chopped into chunks
1 potato, chopped into chunks
2 tbsp finely chopped spinach
1/4 cup skim milk
1 onion, chopped roughly
1-2 garlic cloves, chopped
1 tsp butter
Salt and pepper to taste


  • Pressure cook carrots, potato, garlic and onion with 2 cups water to 2 whistles.
  • Drain vegetables and keep remaining water aside.
  • Cool and then make the puree of boiled vegetables in a blender.
  • Heat butter in a pan and cook spinach on high flame for few seconds.
  • Now add pureed vegetables and 1/4 cup remaining water stock and boil.
  • Add milk, salt and pepper and cook for another 2-3 min.
  • Serve hot.

Monday, 7 January 2013

Chocolate Pancake

Irresistible Hot Chocolate pancakes, served best with cream and fresh fruits!!!


1 Cup All Purpose Flour
1 tbsp cocoa powder
2 tbsp sugar
1/4 tsp cinnamon powder
2 tsp baking powder
1 cup milk
1 tbsp oil
1 tbsp water
1 tsp vanilla extract
2 tbsp melted butter
Whipped cream or fresh fruits to serve


  • In large bowl, shift all dry ingredients and whisk together.
  • In small bowl combine milk, oil, water and vanilla extract.
  • Stir in the wet ingredients to the dry ingredients. Do not over-mix. Set aside for a couple of minutes.
  • Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  • Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter. (If required add 1-2 tbsp milk)
  • When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. 
  • Cook until bubbles pop in the center of the pancake, about 2 to 3 minutes.
  • Carefully flip the pancake and cook until golden brown.
  • Serve hot with whipped cream, chocolate sauce and fruits.

Maddur Vada

A really tasty, crispy tea-time snack recipe with easily available ingredients.

Makes: 10-12 


1cup Fine Sooji
1/2 cup Maida
1 large onion, finely chopped
2 -3 green Chilly
1/2 tsp pepper Powder
1/2 tsp cumin seeds
2 tbsp hot oil
Pinch rice flour
Salt-to taste
3 tbsp coriander Leaves, finely chopped
Oil to Deep Fry


  • In a bowl mix chopped onions, salt and pepper powder and keep it aside for a while until the onion leaves water. (appox. 15 min)
  • In another bowl, mix maida, rice flour and sooji. Add hot oil and mix it thoroughly.
  • Add onion along with its liquid to the flour mixture.
  • Now add green chillies and coriander leaves and mix well. As the water left from the onions will be sufficient to make thick dough. Add very little water only if required.
  • Divide the dough into equal portions. Flatten each ball into thin vadas.
  • Deep fry them to golden colour on low-medium heat.
  • Drain them onto a kitchen towel to remove excess oil.
  • Serve them hot with some coconut chutney and hot coffee/tea.

Thursday, 3 January 2013

Cream of Cabbage Soup

Healthy, hearty and satisfying cabbage soup, great for winter evenings.


1/2 head cabbage, roughly chopped (about 1 cup)
2 tbsp cabbage, finely chopped
2 onions          
3-4 garlic cloves
1/4 inch ginger
1/2 cup milk    
2 cups vegetable stock/ water  
1 tbsp olive oil/butter   
1 tsp black pepper powder      
Salt to taste


  • Roughly chop the half head of cabbage and onions.
  • In a deep pan, add butter/olive oil and saute ginger and garlic with cabbage and onion for 2 minutes.
  • Add 2 cups of vegetable stock, cover and cook for another 8-10 min. stir in between.
  • Cool the cabbage mixture and blend it smoothly with half cup of milk.
  • In a pan, add a drop of oil and add the finely chopped cabbage and saute for a min.
  • Now add the blended mixture to it. Add salt and pepper and allow boiling for 2 minutes.
  • Serve hot.