Tuesday, January 31, 2012



  1. All purpose flour- 3 tbsp
  2. Instant coffee powder-1 tsp
  3. Drinking chocolate powder or sweetened cocoa powder-2 tbsp
  4. Sugar- 2 1/2 to 3  tbsp
  5. Baking powder- 1/4 tsp
  6. Milk- 2tbsp
  7. Egg- 1 no
  8. Oil-2 tbsp
  9. Vanilla extract-1/2 tsp


  • In a mixing bowl combine all purpose flour,coffee powder,sugar and baking powder.Mix well.
  • Add milk,egg ,oil and vanilla extract,stir with a fork ,just until combined.
  • Pour this into a greased mug and microwave on high for  90 seconds( or a few seconds more) until cooked through.(DO NOT OVER COOK)
  • Serve with a scoop of vanilla ice cream or simply dust with powdered sugar.

NOTE: you can use cocoa powder instead of drinking chocolate mix ,in that case add 1 or 2 tsp more  sugar according to your taste.

sending this to any one can cook event at taste of pearl city

Friday, January 27, 2012



  1. Chicken breasts(cut into bite sized pieces) -2 medium 
  2. Onion (chopped)- 1 medium
  3. Cucumber (chopped)-1 small
  4. Tomato (chopped)-1 small
  5. Lettuce (chopped)-1 cup
  6. Pita bread-3 to 4 nos
  7. Yogurt/Mayonnaise-1/4 cup
  8. Pepper powder-1/4 to 1/4 tsp
For marinade
  1. Lemon juice-1 tsp
  2. Ginger paste- 1 tsp
  3. Garlic paste- 1 tsp
  4. Kashmiri chili powder-2 to 2 1/2 tsp(or to taste)
  5. Ajwain seeds(crushed)-1/4 tsp (if not available substitute with cumin powder)
  6. Kasurimathi (dried fenugreek leaves) (crushed)-1/4 tsp
  7. Garam masala-1/4 tsp
  8. Yogurt-1/4 to 1/2 cup
  9. Oil-2 tsp
  10. Salt to taste


  • Combine all the ingredients for marination and rub it onto the chicken pieces and refrigerate for about 2 hrs.
  • Arrange this on a greased baking pan and bake at 250 deg C for about 20 to 25 minutes ,turning sides in between.
  • Combine yogurt/mayonnaise with pepper powder and spread it on to the pita bread.(you can also use green chutney instead of this)
  • Now place a few spoons of cucumber,onion ,tomato, lettuce and chicken tikka on the bread,roll it up and enjoy!

Wednesday, January 18, 2012


Recipe source : Rak's Kitchen


  1. Basmati rice- 1 cup
  2. Bay leaf- 1no
  3. Clove- 3 nos
  4. Cinnamon -1"piece
  5. Cardamom-2 nos
  6. Onion(sliced finely) -1 no
  7. Baby corn(sliced) -10 nos
  8. Coconut milk- 2 cups to 21/4 cup (it should not be too thick or too thin)
  9. Salt to taste
  10. Oil
To grind
  1. Coriander leaves (chopped)-1/2 to 3/4 cup
  2. Garlic- 2 cloves
  3. Ginger-1/4" piece
  4. Grated coconut- 2tbsp(optional)
  5. Green chili-2 to 3 nos(or to taste)
  6. Garam masala powder- 1/4 tsp

  • Wash rice and keep aside.
  • In a blender combine all the ingredients  to grind and blend to form a smooth paste.Keep aside.
  • Heat oil in a pan ,add bay leaf,cloves,cinnamon and cardamom and sauté till fragrant.
  • Now add onion and fry it till it turns pink.Add baby corn,ground masala paste and turmeric powder.
  • Saute till raw smell leaves.
  • Add rice and fry for about a minute.
  • Now add coconut milk and salt,mix well.Reduce the flame to low,cover and cook till done .
Serve with raitha,pickle and papad.

Sunday, January 15, 2012


  1. Rice milk- 3 cups(use home made rice milk(see note) or try this vanilla flavored rice milk from here
  2. Cornflour-4 tsp
  3. Cocoa powder-3 tbsp
  4. Sugar-1/4 to 1/2 cup
  5. Vanilla extract- 1 tsp
  6. Peanut butter- 2 to 3 tbsp(optional)

  • Mix cornflour with 1/4 cup rice milk.Keep aside.
  • Mix cocoa powder with the rest of the milk,heat it in a sauce pan and bring it to just under a boil.
  • Slowly pour the cornflour mixture into the rice milk,stirring continuously.
  • Cook for 3 to 4 minutes , until it is thick.Switch off the stove.
  • Add sugar and vanilla extract and mix well. 
  • Transfer the mixture to a wide container .Allow it to cool well .
  • Cover and place the container in the refrigerator to chill for 30-40 minutes.
  • Take the container out ,now it should have just started freezing from the outside edges.
  • Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
  • Continue to check every 30-40 minutes,stirring well as it is freezing.(repeat this process for 3  times)
  • After the third mixing cycle,once the mixture is soft add the peanut butter(if using)  and fold it in, lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.
Note: You can find the recipe for home made rice milk  here , here or here.

Sending this to ABC series:Desserts events @ Ramya's recipes

                          & Chocolate fest @Srav's culinary concepts

Wednesday, January 11, 2012


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Swetha of Our cherished world.I chose to make this delicious tomato soup from her blog. You can find the original  recipe here.


  1. Bay leaves- 1 no
  2. Cloves-5 to 6
  3. Cumin seeds- 1/2 tsp
  4. Onion chopped- 1 small
  5. Ginger garlic paste- 1 tsp
  6. Tomato- 4 to 5  medium
  7. Carrot(diced)-1 small(optional)
  8. Water-1/2 to 3/4 cup
  9. Black pepper powder- to taste
  10. Salt-to taste
For garnishing
  1. Croutons
  2. Cashew cream
  3. Coriander leaves


  • Heat oil in a pressure cooker.Add bay leaves and cloves.saute till fragrant.
  • Add cumin seeds and let it splutter.
  • Add chopped onion and saute till it turns golden brown.
  • Remove the bay leaves and the cloves from the pressure cooker and discard.
  • Now add ginger garlic paste and saute till raw smell leaves.
  • Add diced carrot and saute for 3 to 4 minutes.
  • Now add tomatoes ,water ,pepper and salt to taste.Cook until done.
  • Open the pressure cooker when stem is completely released.
  • Blend it using a hand blender.(For blending ,wait until it cools down a bit.Reheat it just before serving)
  • Strain the soup if desired.
  • Garnish with cashew cream ( i used home made cashew cream, you can also use store bought cashew and almond cream ,like this one )and coriander leaves.

Sunday, January 8, 2012


Recipe source:Confessions of a Tart
You can find the detailed recipe here

For sweet tart dough


  1. All purpose flour-1 1/2 cups
  2. Confectioner's sugar-1/2 cup
  3. Salt-1/4 tsp
  4. Butter(unsalted- cut into small pieces)-9 tbsp
  5. Egg yolk- 1 large


  • Combine all purpose flour,sugar and salt.Add butter and mix it lightly using your finger tips until mixture resembles bread crumbs.
  • Now add egg yolk and mix well  using a fork.
  • Turn the dough onto a clean surface and lightly knead the dough until it comes together.(add 1 or 2 tbsp of ice cold water if the dough is too dry)
  • Press the dough into a buttered tart pan (check this one from amazon).
  • Prick the bottom with a fork for a few times and freeze the crust for about 30 minutes before baking.
  • Preheat the oven to 375deg F .
  • Lightly butter an aluminium foil and press the buttered side down onto the crust, and bake for about 20 minutes.
  • Carefully remove the foil .If the crust has puffed up,lightly press with th back of a spoon and bake for another 5 to 8 minutes or until it is firm and golden.

For Pastry cream


  1. Whole milk- 2 cups
  2. Sugar-1/2 cup+1 tbsp
  3. Eggs-2 large
  4. Unsalted butter- 4tbsp
  5. Salt-1/4 tsp
  6. Cornstarch-3 tbsp
  7. Vanilla extract-1 tsp


  • Pour milk into a heavy sauce pan .Add salt and bring to just under a  boil ,stirring occasionally.
  • Mix together sugar,cornstarch and eggs until combined.
  • Slowly pour 1/2 cup milk into the egg mixture,whisking as you do so.
  • Pour the egg mixture back into the hot milk and cook until thick ,whisking continuously.
  • Switch off the flame and add vanilla extract and butter,mix well.Allow to cool for 10 minutes,stirring occasionally.
  • Cover the pastry cream with a plastic wrap, directly over the top of the pastry cream to prevent skin formation.
  • Put in the refrigerator to cool.

To assemble

Fill the crust with pastry cream and arrange sliced strawberries( almost 10 to 15  nos) over the pastry cream in a circle and serve.