Wednesday, 31 July 2013

Almond Oats Biscotti

Crispify your tea-time with almond-oats biscotti ...

Make: 10 biscotti


1/2 cup All purpose flour   
1/4 cup oats    
1/2 tsp baking powder           
1/2 tsp baking soda    
1 tsp vanilla essence           
1/4 cup Sugar
1/4 cup almonds, crushed           
1 tbsp oil         
1/8 cup milk    


  • Sift the flour, baking powder and baking soda. Add oats, sugar and crushed almonds and mix well.
  • Add oil, vanilla essence and combine well to a crumbly mixture.
  • Now by adding milk, knead into soft dough.
  • Roll dough into a log on floured surface. Place it on greased baking dish or baking sheet.
  • Bake at 170 degree in preheated oven for 20-25 minutes.
  • Remove and cool for 10 min.
  • Slice diagonally with sharp knife into equal size pieces.
  • Arrange them on baking sheet, cut side down and bake again for 10 min at 150 deg C.
  • Flip them and bake again for 5 min.
  • Cool and keep in air -tight container. Serve with tea or coffee.

Thursday, 18 July 2013

Mango Cream Delight

 Treat your guest with a delightful dessert made with whipped cream and mango…


100 ml sweetened whipped cream
1/4 tsp gelatin
1/4 cup warm water
6 tbsp mango squash
1 tbsp corn flour in 1/4 cup water
Chopped mango pieces


  • Mix gelatin in warm water, mix well and keep aside.
  • Whip cream with electric beater to soft peaks. Gently fold gelatin mixture in cream.
  • Fill in a piping bag with big nozzle and keep in fridge for 1/2 hour.
  • Heat cornflour mixture and mango squash in a pan till thick consistency. Keep aside to cool.
  • For individual serving, take shot glasses, layer cream from piping bag and then spread 1 tbsp mango squash and repeat to get 3-4 layers.
  • Keep in fridge for 2-3 hours to set.
  • While serving, top with chilled mango pieces.

Sending to Merry tummy  

Sending to Saju's taste and Simply tadka


Friday, 12 July 2013

Chana Tikki with Aloo Tamatar Curry

Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate


1 cup kale chana (black chickpeas)
1 onion, finely chopped
3-4 cloves garlic
1 tsp ginger-garlic paste
2-3 green chillies, finely chopped
1 tbsp fresh coriander, finely chopped
1 tsp garam masala
1 tsp chaat masala
2-3 slices brown bread
Salt to taste
Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks
1 onion, chopped, finely chopped
2 large tomatoes, finely chopped
3 cloves garlic, finely minced
1/2 tsp mustard seeds
1 green chilli, finely chopped
1 tsp red chilli powder
11/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
Salt to taste
1 ½ tbsp oil
Chopped coriander leaves for garnish


  • Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
  • Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
  • Add bread slices one by one and mix well it will absorb excess moisture.
  • Now add the garam masala and chaat masala, mixing thoroughly.
  • Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

  • Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
  • Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
  • Add the tomatoes and stir-fry till the oil separates and it gets mushy.
  • Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
  • Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
  • While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.

Monday, 8 July 2013

Veg Shepherd's Pie

Enjoy this hearty dish made from kidney beans and vegetables topped with creamy mashed potatoes….


2 large potatoes, chopped
1 tsp dried herb powder
1 tbsp butter
1/8 tsp salt
1/8 tsp black pepper powder
2-3 tbsp milk
1 cup mix vegetables, parboiled
1 small onion, chopped
1 cup kidney beans, cooked
2 large tomatoes
1/2 cup tomato puree              
1/4 tsp soya sauce
1/4 cup shredded cheddar cheese
1/2 tsp chilli flakes
1 tsp olive oil
Salt to taste


  •  Cook potatoes or microwave for3-4 min in water until tender. Drain and mash well.
  • Microwave butter for 10 seconds and add dried herbs. Add in mashed potatoes with salt and pepper.
  • Now beat potato mixture with enough milk to make them light and fluffy and keep aside.
  • Heat oil in a saucepan, cook onion until translucent.
  • Stir in kidney beans, tomatoes, and tomato sauce, soya sauce and vegetable mixture.
  • Mix in salt and chilli flakes and cook for 5-7 min.
  • Preheat oven to 175 degrees C (375 deg F).
  • Transfer vegetable mixture to a baking dish. Sprinkle cheese and a pinch dried herbs.
  • Cover it with potato mixture over the top using piping bag or with ladle.
  • Bake for 20-25 min. and broil for 1 min to get brown on top.