Saturday, December 31, 2011


Recipe source:


  1. Broken wheat/Samba wheat rava(coarsely powdered)- 3/4 cup
  2. Oats(coarsely powdered)-3/4 cup
  3. Ragi (Finger millet)powder- 1/2 cup
  4. Baking soda-1 tsp
  5. Salt- to taste
  6. Yogurt- 2 cups
  7. Grated coconut- 4 tbsp(optional)
  8. Grated carrot-3 to 4 tbsp(optional)
  9. Frozen green peas- 3 to 4 tbsp(optional)

for tempering

  1. Mustard seeds-1/2 tsp
  2. Urud dal/uzhunnu parippu-1 tsp
  3. Channa dal- 1 tsp
  4. Cashew nuts(chopped)- 4 tsp
  5. Curry leaves chopped-1 sprig
  6. Green chilies (chopped)- 2 nos(or to taste)
  7. Oil


  • Combine broken wheat ,oats,ragi powder,baking powder and salt together.Keep aside.
  • Heat oil in a pan ,add mustard seeds and let it splutter.Add urud dal,channa dal, and cashewnuts ,saute till it turns golden brown.Now add curry leaves and green chilies.Saute for few seconds.
  • Combine this with the wheat and oats mixture(as per the recipe you can store this mixture in an air tight container for about 1 week,just add yogurt , grated coconut and veggies just before making idlis)
  • Add yogurt and mix well.
  • Add grated coconut,carrot and green peas (if using) and mix well.
  • Immediately pour the batter into greased idli molds and steam for about 20 minutes.Allow it to cool for a minute before removing the idlis from the molds.
  • Serve with chutney and sambar.

Saturday, December 17, 2011


Recipe source:Cakes and more


  1. All purpose flour- 1 1/2 cup
  2. Light brown sugar- 1 cup
  3. Baking soda- 1 tsp
  4. Baking powder-1/2 tsp
  5. Cinnamon powder- 1 1/2 tsp
  6. Salt-1/4 tsp
  7. Carrot(grated)- 1 to 1 1/2 cups
  8. Water-3/4 cup
  9. Vegetable oil-1/2 cup
  10. Vanilla essence- 2 tsp
  11. Vinegar-1 tbsp


  • Preheat oven to 175 deg C.Line the baking tray with baking paper or use 7 to 8  of these handmade origami paper cake cases like i did(steep by step tutorial included)
  • Whisk together all the dry ingredients(ie. all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
  • Now add the grated carrot and mix well.Keep aside.
  • In another mixing bowl combine all the wet ingredients(ie water,oil,vanilla essence and vinegar.
  • Slowly add this to the dry ingredients and mix until combined(Do not over mix)
  • Pour into the prepared pan/paper cases.
  • Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. 
They make perfect and delicious Christmas gifts!!

Wednesday, December 14, 2011


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vatsala of Show and tell.I made these delicious chco rolls from her blog. You can find the original  recipe here.


Chocolate layer
  1. Arrowroot biscuit(powdered)-1/2 packet
  2. Cocoa powder-1 1/2 tsp
  3. Sugar(powdered)-1tbsp
  4. Milk- 1/2 cup(approx)
Coffee cream layer
  1. Butter-1/4 cup
  2. Sugar(powdered)-1/2 cup
  3. Vanilla essence-1/4 tsp
  4. Instant coffee powder- 1/2 tsp


  • Cream butter ,powdered sugar and coffee powder together until light and fluffy.Now add vanilla essence and combine well.Keep aside.
  • Now to prepare the chocolate layer combine finely powdered  biscuits,cocoa powder and 2 tbsp sugar.Add sufficient quantity of milk and knead well to form a soft dough(like chapathi dough).
  • Roll the dough into a 1/4 inch thick sheet over an aluminium foil.
  • Spread the coffee butter cream  on the chocolate layer and start rolling it from the longer side to form a cylinder.(use the aluminium foil to lift and roll the sheet.)
  • Cover this with aluminium foil and refrigerate for 30 minutes.
  • Cut into 1/4 inch thick pieces and serve.

Tuesday, November 29, 2011


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Sumedha ofSumee's culinary bites.I made these delicious methi parathas from her blog. You can find the original  recipe here.

  1. Fenugreek leaves/Methi leaves- 1 bunch
  2. Whole wheat flour- 3 cups + extra for dusting
  3. Chili powder- 2tsp
  4. Turmeric powder-1/2 tsp
  5. Cumin seeds- 1 tsp
  6. Ajwain seeds/carom seeds-1 tsp
  7. Garlic (crushed)- 2cloves
  8. Oil- 1 tbsp
  9. Salt to tasste
  10. Water

  • Wash methi leaves, and chop it finely.
  • Combine all the other ingredients with the methi leaves and knead well to form a soft dough by adding sufficient quantity of water.
  • Cover and keep aside for 15 to 20 minutes.
  • Make  lemon sized balls out of the dough and roll it gently to form a thin circle ,over a surface lightly dusted with flour.
  • Heat a non stick pan and put the paratha on the hot pan and cook on medium heat  for about 15 seconds.
  • Turn it over and cook on the other side for about 30 seconds.
  • Flip it over again and gently press the paratha using the spatula or a clean kitchen towel for a few seconds.
  • Serve with raitha and pickle or gravy of your choice.

Sunday, November 27, 2011


  1. Guava- 3 nos 
  2. Strawberry- 10 nos
  3. Yogurt- 1 cup
  4. Water- 1 cup (or as required)
  5. Sugar to taste


  •  Place all the ingredients in a blender and process until smooth. 
  • Pass this through a fine mesh sieve,extracting as much juice as possible. (discard the seeds)
  • Serve immediately.

Monday, November 21, 2011



  1. Tofu(firm)cubed-250 gms
  2. Cornflour-1 1/2 tbsp
  3. Ginger (julienne)-2 tsp
  4. Garlic (chopped)- 1 tsp
  5. Onion chopped finely- 1 no
  6. Green chilies chopped- 1 no(or to taste)
  7. Spring onion(chopped)-2 tbsp
  8. Red chili powder-1/2 to 3/4  tsp
  9. Soya sauce-2 tsp
  10. Tomato sauce-1 to 1 1/2 tbsp
  11. Pepper powder- to taste
  12. Salt to taste
  13. Water
  14. Oil


  • Combine cornflour ,pepper powder and salt to taste with enough water to form a thick batter.
  • Add the tofu cubes into this batter and mix carefully.
  • Heat oil in a pan and shallow fry the tofu cubes, turning sides in between until it turns golden brown.(You can also deep fry the tofu cubes if you wish to do so)
  • Drain this onto a kitchen towel and keep aside.
  • Now heat oil in a pan , add ginger , garlic and green chilies and saute till raw smell leaves.
  • Add chopped onion and spring onion.Saute till onion turns translucent.
  • Add red chili powder and saute for a few seconds.
  • Now add soya sauce and tomato sauce.Stir well.
  • Add the fried tofu cubes and mix until combined.
  • Switch off the heat ,garnish with chopped spring onions.

Sunday, November 20, 2011


Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

  1. Chicken leg/thigh pieces-4 nos
  2. Oil-4 tsp
First marinade
  1. Kashmiri chili powder-3/4 tsp
  2. Ginger garlic paste-1 1/2 tsp
  3. Lime juice-1/2 tsp
  4. Salt to taste  
Second marinade
  1. Gram flour-3 tsp
  2. Ajwain seeds/carom seeds-1 pinch
  3. Cloves-3 nos
  4. Cinnamon stick-1`" piece
  5. Cardamom- 3 nos
  6. Nutmeg- 1 pinch
  7. Fennel seeds- 1/2 tsp
  8. Kashmiri chili powder- 2tsp
  9. Coriander powder-1/2 tsp
  10. Mustard powder-3/4 tsp
  11. Kasoori methi-1/3 tsp
  12. Yogurt-1/2 to 3/4 cup


  • Combine all the ingredients for first marinade and keep aside.
  • Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
  • Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
  • Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
  • Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
  • Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
  • Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
  • Bake for 10 minutes and turn over and bake for another 10 minutes.
  • Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.