Tuesday, February 28, 2012



  1. Milk-2 cups
  2. Cornflour-1 1/2 tbsp
  3. Condensed milk-3/4 cup
  4. Cardamom powder-1/4 tsp
  5. Mango pulp-From one large mango
  6. Pistachios ( chopped)-2 tbsp
  7. Sugar-(according to taste,depending upon how sweet the mango puree is)


  • Dissolve cornflour in 1/4 cup milk and keep aside.
  • Pour the remaining milk,condensed milk ,and sugar (if using) into a heavy bottomed pan and bring it to a boil,stirring in between.
  • Pour the cornflour mixture into this .Stir well until it turns thick.
  • Add cardamom powder and chopped pistachios, Switch off the stove. Allow it to cool.
  • Add the mango puree and mix well.
  • Pour the milk mixture into kulfi molds or Popsicle molds,cover with a foil and freeze for 3 to 4 hours.,remove from freezer and insert Popsicle sticks and freeze until firm.

Tuesday, February 21, 2012



Recipe source:www.harwoodpodcast.com
You can find the original recipe and a video here


  1. Butter-1/2 cup
  2. Sugar-2/3 cups
  3. Eggs- 3 nos
  4. Vanilla extract-1 tsp
  5. All purpose flour-1 1/2 cups
  6. Baking powder-1 1/2 tsp
  7. Salt-1/4 tsp
  8. Milk-1/4 cup
  9. Chocolate sandwich cookies(Oreo),chopped-10 nos

  • Preheat oven to 180 deg C.Line muffin pans with paper cases.
  • In a  mixing bowl whisk together flour,baking powder and salt.Keep aside.
  • In another mixing bowl cream together butter and sugar until light and fluffy.(for about 4 minutes).
  • Add eggs one at a time to this butter mixture,beat well after each addition.Add vanilla extract and mix well.
  • Now fold in the dry ingredients into the butter mixture in 3 batches,alternating with the milk.
  • Fold in the crushed cookies.
  • Evenly fill the muffin cups with this batter and bake for about 18 minutes or until a cake tester inserted into  a cupcake comes out clean.
  • Frost the cupcakes with butter cream or any frosting of your choice after it is completely cooled.Garnish with crushed cookies and serve.

Sunday, February 19, 2012


  1. Paneer(cubed)-250 gms
For marinade
  1. Ginger paste-1/2 tsp
  2. Garlic paste- 1/2tsp
  3. Garam masala-1/4 tsp
  4. Kashmiri chili powder-1 tsp
  5. Kasuri methi ( dried fenugreek leaves)-1/4 tsp
  6. Yogurt-3 tbsp
  7. Lemon juice-1/4 tsp
  8. Salt to taste
For gravy/sauce
  1. Onion(medium)-2 nos
  2. Tomato (small)-2 nos
  3. Cumin seeds-1/2 tsp
  4. Bay leaf- 1 no
  5. Ginger (crushed)-1 tsp
  6. Garlic(crushed)-1tsp
  7. Kashmiri chili powder-1 to 1/2 tsp(according to taste)
  8. Coriander powder-1 tsp
  9. Turmeric powder- 1/4 tsp
  10. Garam masala-1/4 tsp
  11. Fresh cream-11/2 tbsp
  12. Coriander leaves chopped-1 tbsp
  13. Water-3/4 to 1 cup
  14. Kasuri methi (dried fenugreek leaves)-1/4 tsp
  15. Salt to taste
  16. Oil
  • Combine all the ingredients for the marinade.Add paneer pieces and mix carefully and keep aside for 30 minutes.Place this on a greased baking tray and drizzle oil on top .Bake this in a preheated oven (180 deg C) for 15 to 20 minutes,turning sides in between.(or you can shallow fry the paneeer pieces ,turning sides in between)
  • In a blender,add chopped onion and tomato and grind to form a smooth paste.Keep aside.
  • Heat oil in a pan ,add cumin seeds and let it splutter.Now add the bay leaf and saute for a few seconds.
  • Add ginger ,garlic and tomato- onion paste.Add salt  to taste.Saute this over a medium flame for about 15 minutes or until oil separates.
  • Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Saute this for at least 5 minutes(on a low flame)
  • Pour 1/2 cup water and mix well.adjust the salt level and bring it to a boil.
  • Add the baked paneer cubes and kasuri methi and mix well.
  • Add more water if required .Cover and cook for 3 to 4 minutes.
  • Now add cream and mix well.Cook for a minute and turn off the heat.
  • Garnish with chopped coriander leaves and serve with naan or roti.
NOTE:For best results use Homemade garam masala


  1. Whole wheat flour-1 cup
  2. All purpose flour-1 cup
  3. Instant dry yeast-1 tsp
  4. Lukewarm milk-1/4 cup
  5. Sugar-2 tsp
  6. Yogurt-3 tbsp
  7. Water-1/4 cup(approx)
  8. Oil-1 tbsp
  9. Salt to taste


  • Combine yeast,milk and sugar.Mix well and leave aside to rise.
  • In a large mixing bowl,combine whole wheat flour,all purpose flour and salt.Make a well in the center and add the yeast mixture,yogurt ,oil and required amount of water to form a soft dough.
  • Knead well for at least 5 to 10 minutes.Lightly brush the dough with oil.Cover and keep aside to rise until doubled.
  • Lightly dust the working surface with flour.Take the dough and knead it well,and divide it into small balls.Roll each  dough ball into thin circle and cut it into two .Slightly pull one side of  this disc to form a tear drop shape.
  • Sprinkle chopped coriander leaves or minced garlic on one side.And brush the other side with water.
  • Heat a heavy bottomed pan and place the naan wet side down on the pan (it will stick to the pan)
  • Let it cook for few seconds or until you see few small bubbles on top.Carefully tilt the pan upside down onto the flame  and cook the naan over direct flame until browned with few dark spots.Remove the naan with a spatula.
  • Brush the naan with butter and serve with paneer tikka masala.

Sunday, February 12, 2012


Recipe source :Vanitha

  1. Milk Powder- 1 1/2 cups
  2. Condensed milk-1/2 cup
  3. Melted butter- 2 tbsp
  4. Cocoa powder-3 to 4 tsp


  • Combine milk powder,condensed milk and melted butter in a large mixing bowl.Knead well to form a smooth dough.(you can  use a food processor if desired)
  • Divide the dough into two.
  • For the chocolate fudge layer ,transfer one half into another mixing bowl and add cocoa powder , knead well until combined.
  • Lightly grease a baking tray (or line it with a foil with a bit of  overhang on either sides for easy removal.)
  • Press the chocolate fudge layer on the greased baking tray,level the top using your fingers or with a spoon.
  • Press the remaining dough onto the chocolate layer and level the surface.
  • Refrigerate if desired or just cut into squares and serve  as it is .ENJOY!!!

Saturday, February 11, 2012



  1. All purpose flour-1 1/4 cup
  2. Baking powder-1 1/4 tsp
  3. Salt-1 pinch
  4. Butter-1/2 cup
  5. Caster sugar-2/3 cup
  6. Egg- 2 nos
  7. Vanilla extract-1 tsp
  8. Butter milk-1/2 cup
  9. Fresh beetroot juice- 3to 3 1/2 tbsp ( Or use beetroot powder or fresh beetroot puree)
  10. Cocoa powder-2 ts
  11. Vinegar-2 tsp(see note)

  • Preheat oven at 180 deg C.
  • Sift all purpose flour,baking powder and salt together.Keep aside.
  • Cream butter ,vanilla extract and sugar until light and fluffy.
  • Beat in the eggs, one at a time.
  • Fold in the dry ingredients into the butter mixture in 3 batches,alternating with the milk.
  • Spoon 1/3 rd of the batter into another mixing bowl and add food color,cocoa powder and vinegar and mix well.(Keep the remaining 2/3 rd covered)
  • Pour this batter on a baking tray lined with parchment paper .(it must be about 1/2 inch thick).Bake for 10 to 15 minutes or until a cake tester inserted into the center of the cake comes out clean,
  • Using a small heart shaped cookie cutter cut out heart shapes from the cake.Allow it to cool.(pop it in the fridge to speed up the process)
  • Line the muffin tins with paper cases,spoon a dollop of the remaining 2/3 rd batter into each paper case.Place each heart vertically onto the batter(point side down)in each paper case.Now carefully spoon a dollop of the batter around the heart until it is almost covered.
  • Bake for 10 to 15 minutes or until  a cake tester inserted into the side of a cupcake comes out clean.
  • Cool completely before frosting cupcakes.
  • For frosting, tint whipped cream with fresh beetroot juice.

 Note : while using fresh beetroot juice as  food color ,the batter should be a few shades darker to the shade you actually require because the natural pigment  (betatin) may turn lighter during baking  due to the addition of baking powder  /baking soda.Adding vinegar helps to retain the color to an extend in this recipe.( When i tried this recipe for the first time ,i got a pale pink color  ,as you can see in  the  5th picture  .So the second time  i added  2 tsp vinegar and the result was much better.) You can read more about the use of  beetroot juice in baking here.If you are using beetroot powder ,follow the instructions given here.
 Important:Keep track of which direction the heart in the cupcake is facing.You can make small cut on the side of the frosting ,that way you can figure out which direction to cut or just bite into  the cupcake


Wednesday, February 8, 2012


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Pari of Foodelicious.I chose to make this delicious herbed  buns from her blog. You can find the original  recipe here.

  1.  All purpose flour- 1 cup
  2. Whole wheat flour-3/4 cup (extra for dusting)
  3. Coriander leaves chopped- 2tbsp ( i used 1 tbsp dried parsley)
  4. Dried red chili flakes- 1 to 1 1/2 tsp
  5. Salt-1/2 tsp
  6. Lukewarm milk-1/2 cup
  7. Sugar-1 tsp
  8. Active dry yeast-1/2 tbsp
  9. Melted butter- 2 tbsp
  10. Egg- 1 no (plus extra for brushing)

  • Combine lukewarm milk ,sugar and yeast,mix gently and keep aside for 10 to 15 minutes or until it rises.
  • In a large mixing bowl ,combine all purpose flour,whole wheat flour ,salt,coriander leaves ,dried chili flakes and salt.
  • Make a well in the center and add the egg,melted butter and yeast mixture.
  • Combine the ingredients well and transfer the dough on to a clean working surface and knead the dough for about 10 to 12 minutes or until the dough is soft.(Lightly dust the working surface with flour if the dough is sticking to the surface.)
  • Place the dough in a clean bowl and lightly coat the surface of the dough with oil or melted butter.Cover with a clean kitchen towel and leave to rise until doubled in volume.
  • Divide the dough into 7 or 8 equal parts , roll to form a ball and place on a greased baking tray leaving at- least 2inch in between each balls.Keep aside for 15 to 20 minutes or until doubled in volume.
  • Preheat the oven to 180 deg C.
  • Lightly brush the buns with egg white and bake for 15 to 20 minutes or until it turns golden in  color.
Use it to make your favorite sandwich or just serve it with peanut butter or any other spread of your choice.ENJOY!!!!!!