Thursday, 28 February 2013

Corn Quenelles

Enjoy the crunch of fresh corn with this yummy tea-time snack….


250 gm corn kernels    
1 tsp chaat masala       
1/2 tsp coriander powder
1/2 cumin powder        
1 tsp ginger-garlic paste
1/2 tsp red chilli powder          
5 tbsp gram flour (besan)
1 tbsp rice flour
2 tbsp coriander leaves, chopped         
Salt to taste
Oil to deep fry


  •  Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
  • Add red chilli powder, ginger-garlic paste, chaat masala, cumin-coriander powder, coriander leaves, gram flour and salt. Mix well. (Add a little water if too dry)
  • Heat oil in a deep pan. Make small quenelles using two spoons or make small balls.
  • Drop small portions of the corn mixture and deep fry till golden brown on both sides.
  • Drain on an absorbent paper. Serve hot with green chutney. 

Wednesday, 27 February 2013

Paneer Lababdar

Fresh and soft Paneer cubes in rich creamy gravy, topped with butter…


150 gm cottage cheese (Paneer)
1/2 tsp cumin seeds (jeera)
2 medium onions, chopped
2 large tomato, chopped
1 cup tomato puree
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/4 tsp kasoori methi
3 tbsp gm white butter
2 tbsp oil
50 gm fresh cream
Salt to taste


  • Heat oil + 2 tbsp butter in a pan, saute jeera and chopped onion in the pan until brown. 
  • Add chopped tomatoes and stir well. Cook covered till oil separated.
  • Pour tomato puree and cook over low flame for 5-10 min. 
  • Add the jeera powder, red chilli powder, garam masala, salt and kasoori methi. 
  • Add paneer cubes and mix well with the masalas. Let it cook over a low flame for 5 -10 min. 
  • Remove from flame. Finally mix in cream and pour the remaining butter. (add less salt if using yellow butter)
  • Garnish Paneer Lababdar with chopped coriander and serve hot.

Tuesday, 26 February 2013

Baingan Bagara

A traditional Hyderabadi recipe with flavorful blend of Indian spices...


6 baby brinjals
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp mustard seeds (rai)
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
1 tsp tamarind pulp
4 tbsp oil

To be Roasted and Grounded

2 tbsp white sesame seeds
1 tsp cumin seeds
2 tbsp peanuts
2 tbsp grated coconut
1 medium onion, chopped


  • In a large non-stick saucepan at medium heat, dry roast sesame seeds, groundnut, coconut powder, cumin seeds one by one separately till slightly darker in colour. 
  • And then roast the onion till they are slightly soft and golden in colour and grind together to a smooth paste.
  • Slit brinjals lengthwise, into four, but leave the stems on, and fry in oil until soft and tender. Drain and set aside. 
  • In the same oil, add cumin seed, mustard seeds, nigella seeds, stir until the seeds crackle.
  • Now add curry leaves and ginger & garlic paste, stir for few seconds.
  • Then add the grounded paste & mix it well stir for 5 minutes
  • Add red chili powder, turmeric powder, salt and mix well, cook for few seconds.
  • Add tamarind pulp leave it for low heat till oil separated. 
  • Now add the brinjals and 1/2 cup of water and salt and cook covered over a slow flame for 5-10 min.
  • Garnish with fresh coriander leaves and serve hot. 
(I made slightly dry, you can make in curry style also)

Friday, 22 February 2013

Carom Biscuits

Discover the goodness of home-baked biscuits with carom seeds ….

Recipe Source: Kukie's nest


1 ½ cup flour/Maida 
1 tsp carom seeds (ajwain)
1 tbsp curd    
1/4 cup oil       
1 tsp ghee        
3/4 tsp salt       
4-5 tbsp milk


  • In a bowl, shift flour and add salt, oil, ghee, ajwain and curd. 
  • Now mix well to get a crumbly texture.
  • Knead it to smooth dough by using 1-1 tbsp milk at a time. (Add 1 or 2 tsp milk if required).
  • Dust the platform with some flour and roll dough into a thick disc.
  • With the use of cookie cutter, cut out biscuits.
  • Preheat oven to 180 oC and bake biscuits in a greased baking tray for 15 minutes or until the edges of the biscuit starts to turn golden brown in colour.

Wednesday, 20 February 2013

Plaited Loaf

Beautiful plaited loaf with lovely golden crust accompanied with any soup…



1 recipe basic dough
1 tsp olive oil


  • Grease the baking sheet. Punch the dough after first proving and divide into 3 equal pieces.
  • Roll to shape each piece into a long thin strand.
  • Lay the strands out on the lightly floured surface Take three strips together and begin plaiting with the centre strand, tucking in the ends.
  • Cover loosely and leave to rise in a warm place for 30 min.
  • Preheat oven to 190 oC. Brush with olive oil and bake until golden, for 30-40 min.
  • Turn out onto a rack to cool.

(I made two small loaves from above recipe )

Green Peas Soup

Enjoy exotic blend of green peas, onion with garlic and lemon….


1 cup fresh peas
1/2 onion
2-3 garlic cloves
4 cups vegetable stalk or water
Salt and black pepper according to taste
A pinch nutmeg powder
1 tbsp butter
1 tbsp flour
1 tsp lemon juice


  • In a pan add peas, onion, garlic and vegetable stalk. Now cook it for 8-10 minute till peas get cooked properly.
  • Keep aside to cool down. Now blend it well and sieve. 
  • Heat butter in a pan, add flour and cook till light brown.
  • Add blended paste, salt, black pepper and nutmeg powder in it and bring to a boil. 
  • Add lemon juice and serve hot.

Thursday, 14 February 2013

Saturday, 9 February 2013

Chocolate Coconut Pinwheels

Happy Chocolate Day!!!!!!
Quick and easy pinwheels with combination of Cocoa and Coconut.


1 pack marie biscuit (around 12-14)
1/4 cup milk (use more if required)
2 tbsp cocoa powder
3/4 cup powdered Sugar
1 cup dessicated coconut powder
2 tbsp butter, melted


  • Crush biscuits to fine powder in blender. Take out in a mixing bowl.
  • Add cocoa powder and a tbsp of sugar and mix.
  • Knead it to smooth pliable dough using little milk at a time (like chapati dough)
  • In another bowl combine coconut powder, sugar and the melted butter to form moist and sticky mixture.
  • Form a ball of biscuit cocoa dough; roll it into round disc like thick chapati.
  • Spread the coconut mixture all over. Roll it to form a cylinder and seal the ends.
  • Wrap in cling film and refrigerate the rolls for about an hour. 
  • Remove and cut them width wise and serve.

Friday, 8 February 2013

Tomato Olive Bruschetta

A fresh and easy grilled bruschetta with ripe tomatoes and olives.


1 loaf French bread
3 ripe plum tomatoes
3 tbsp olives, chopped
1/2 tbsp fresh Basil leaves, chopped
2 cloves garlic, crushed
3 tbsp extra virgin olive oil
1/2 cup mozzarella cheese, grated
1/2 tsp dried oregano
Salt and freshly ground black pepper


  • Dice tomatoes; remove seeds and pulp and place in a mixing bowl. Drain out the excess liquid.
  • Add basil, olives, garlic, salt, pepper and 2 tbsp olive oil and stir gently. Cover and set aside for 20 to 30 minutes. 
  • Prepare 12 slices of french bread, cut on the diagonal for maximum surface area.
  • Brush bread slices with olive oil. Preheat oven at 150 oC. 
  • Prepare bruschetta by spooning 1- 2 tbsp of tomato mixture and sprinkle the mozzarella cheese and oregano.
  • Place the tray of bread slices in the oven on the top rack. Grill for 3-5 minutes or until the bread just begins to turn golden brown.
  • You can rub some garlic on the slices and then drizzle olive oil on each slice.
  • Top each slice with the tomatoes before serving or the bread may get soggy.

Thursday, 7 February 2013

Quick Chocolate Pudding

The chocolate flavor of this light and yummy pudding is simply heavenly….


2 cups milk
1 tbsp powdered gelatin
4 tbsp powdered sugar
3 tsp cocoa powder
1/2 tsp vanilla extract


  • In ½ cup warm water, mix gelatin and keep aside to dissolve.
  • In a microwave safe bowl mix milk, cocoa powder, vanilla extract, sugar and microwave at 100% power for 6-7 min.
  • Now add gelatin to it. Mix and microwave at 60% power for 4 min.
  • Set the bowl in the refrigerator for 2-3 hours.
  • Before serving whip the thickened pudding with a hand or stand mixer for a full minute to restore a creamy texture.
  • Spoon the whipped pudding into four serving dishes and enjoy.

Tuesday, 5 February 2013

Little Heart Cheese Crepes

Delectable and delicious little heart shaped Cheese crepes, best served as starters or for breakfast.


1 cup rawa/semolina
1/2 cup rice flour
1/4 cup maida
Salt to taste

For Topping

2 onion small diced
1 tomato, small diced
1 green capsicum, small diced
2 tsp coriander, chopped
1 cup grated mozzarella cheese
Oil to shallow fry


  • Make a thick batter with rawa, rice flour and refined flour by using enough water.
  • Add salt to taste and whisk well and allow to rest for 15 -20 min.
  • Heat tawa/griddle and add ½ tsp oil, pour ladleful batter to make small crepe like pancake.
  • Top with vegetables and cook. Now sprinkle cheese and cover to melt.
  • When done, cut out with cookie cutter to any desired shape and serve with any chutney.

Friday, 1 February 2013

Fried Gobhi Delight

Cauliflower cooked with chilli sauce and yoghurt, enjoy with pav or chapati.


1 medium Cauliflower (gobhi)  
1 large onion, sliced     
1 large tomato, chopped          
1 tsp cumin seeds        
1 tbsp ginger-garlic paste         
1/4 tsp turmeric powder           
1 tsp cumin powder
1 tsp garam masala      
1/2 cup yogurt, whisked           
1 tsp red chilli sauce      
1/4 capsicum, finely chopped
Salt to taste
2 tbsp Oil + for deep-frying


  • Separate cauliflower into small florets and deep fry in sufficient oil. 
  • Heat oil in a non stick pan, add cumin seeds and when seeds crackle, add onion and saute for a minute. 
  • Add ginger-garlic paste and tomato and saute for another minute. 
  • Add turmeric powder, garam masala and cumin powder and mix. 
  • Add yogurt and cook for a min. 
  • Add cauliflower and chilli sauce and cook for 1-2 min till masala coats gobhi well. 
  • Add chopped capsicum and mix well. Add salt and mix. Serve hot.